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organize recipes
How do you keep your recipes organized? I have my old fashioned wooden recipe file box, way to many cookbooks with sticky notes sticking out of them, recipes saved on several internet sites, a small collection in the MasterCook software from Siera and finally several file folders of recipes I have printed. and we won't even mention my multi-year binders of Bon Appetit and cupboards full of other magazines. I keep telling myself this would be a great winter project but I don't know where to start.
I have added recipes to Paprika, an Ipad app that an adult child introduced me to. It is at its best when you can directly dump the recipe from the website. But you can enter the recipe manually as well.
I still have a few recipes in my Google mail account. I emailed them to myself and filed them in a recipe file with subheadings. I haven't transferred all of them to Paprika yet.
I also still have some old recipe cards with recipes, but I doubt I will ever do anything with them. I have the most important recipes in the email file or the Paprika app.
I also subscribed to Eat Your Books for awhile, but I finally cancelled because I simply never used it. http://www.eatyourbooks.com/
This is really great for accessing recipes from indexed cookbooks. It works well. It indexed several of my cookbooks and the search mechanism was good. In addition, it indexed recipes from several food blogs and websites.
I use a program called Evernote. I use it on my laptop and have the app on my phone and tablet so I can access my recipes from everywhere. I can copy and paste recipes in there or I can take a photo of the recipe (from a cookbook, for example). I then am able to add tags to each recipe so I can search via tag if I am looking for something to cook (like "vegetarian" or "Thai" or even by ingredient, like "eggplant"...very handy when my CSA is in full force). I started off with the free version but am now a premium user and pay a fee for more storage. I have expanded and no longer just store recipes in Evernote...I have moved most of my filing cabinet's contents to Evernote and now have folders for receipts for home repairs, car repairs, travel documents, etc.
re: mels
I love this idea! I use Evernote mobile for list making, but have never used the home based website. I added the evernote web clipper button yesterday (works similar to the pinterest "pin it" button). I now have all of my Thanksgiving recipes in saved in one spot as opposed to recipe boxes from many different sites. Genius!
I'm going to grad school this spring and the possibilities seem endless!
To OP, I also use Eat Your Books to keep my cookbooks organized. I use the ingredient search to find every cookbook recipe I own using that specific ingredient. I find this very valuable and time saving. It also has me actually using all of my cookbooks.
re: sueatmo
I don't bother with the "Evernote Food". I just use the regular version- create new note, give it a title, add tags, save to folder of choice.
What worked for me was:
1) Think about how I now look for/decide what to cook. Focus on centralizing other recipes there.
2) Reclaim cupboard/shelf space by donating least-used cookbooks to a charity and giving away (via Craigslist) magazines. This isn't an all-at-once deal. A few books/magazines at a time is fine. I chose to keep the holiday edition of several magazines, giving away the rest of the year.
3) Spend an hour a day/evening going through the printed/clipped loose recipes. If they still look appealing, get them into your preferred search method (per #1) and toss the printed version.
You may find this discussion from last summer helpful
re: MidwesternerTT
thanks you all have not only given me some valuable info but some much needed motivation. I'm sorting! (lol)
I email them to myself and keep in a Recipes folder in my gmail. Easy to find via a word search.
I also subscribe to eatyourbooks and I live by it - I have over 150 cookbooks and it allows me to search by ingresient, course etc. It works best for cookbooks though and saves me a ton of time (and money if i want to use up something in my fridge!)
I have binders that I have divided by course for my other recipes from magazines and such. I tear out the ones I want to try, file them away and then either keep them or toss them once I've made them. Not terribly efficient - I like the Evernote idea so I might give that a shot.
re: ladyberd
That's exactly how I use Evernote, except I don't bother to divide by course. I have one file called "Recipes to Try" and another called "Recipes I Like." Once I try a recipe, I either move it to Recipes I Like or delete it. I try to only save recipes that really seem worth repeating, and I also occasionally go through that folder and delete recipes that no longer interest me. This way the size of the folder stays manageable. Then when I find myself stuck without an idea for dinner, I can search or scroll through the folder and find something that I know everyone will enjoy.
And I do have a few other folders in Evernote, for example, I have a separate folder for Baking and one called Pantry Emergency, which is just ideas for when I need to make dinner fast based on pantry ingredients.
I find EYB very usefull for cooking from my cookbooks and also to search for recipes on my blogs that I like and that are indexed.
For recipes that I found electronically I use Pepperplate.
I also have lots of paper recipes and thinking about organizing them in binders - one to keep and eventually transfer to Pepperplate and another for recipes I want to try. Once I try them, I'll either put them into Pepperplate or toss.
I am also thinking about making a cookbook for my children and maybe a handful of friends. Once I manage to do this I might organize my paper binder and Pepperplate into printed books keeping e-versions intacked.
I use a combo of paprika (iphone app) and epicurious (website). Pretty much all my recipes are electronics and for the few that I come across and aren't, I just type them in.
this might not work for you but my method has served me for years..
1. i went to the art store and got itoya portfolio presentation binders. they are plastic and come in several sizes. they are not cheap, but i've only ever replaced one. i got one that fits 3x5 index cards years ago (don't know if they still make that size) and the others i've added through the years. "the others" are 3 other itoya binders which hold 8 1/2 x 11 paper. they have a sheet in each one, so you can use both sides. i just slip in the recipes i want to keep. I have 3 -- mains & drinks, desserts (i bake a lot) and raw food & smoothies. I slip in the recipes in the front of the book throughout the year… whenever i find i have a good cup of tea, i can take some time and go through them. I rarely save any I've not cooked and gotten raves on: life's too short to save mediocre recipes! if my family loves it, it's a keeper.
2. i also have 2-3 recipe boxes with 3x5 cards that are antique. those recipes stay together. they are heirlooms, so they really aren't for cooking from! if i need a recipe from them, i can recopy it to my 3x5s and slip it in the itoya. i learned long ago that we don't eat the same today as we did 50 years ago, so mostly they are just silly to look at.
3. i went through ALL my cooking magazines years ago: if i haven't cooked from it by now…it's just taking up space. feel the same way about my cookbooks. unless there is some compelling reason, it gets donated. i go through the shelves about 2x yearly, then wait several more months for the library sale to donate. i go through a few at a time… whatever i have time to look through.
then I wait for christmas and birthdays and see what exciting new cookbooks appear!
...and then i do it all over again...
Like many others here, I use Eat Your Books to keep track of recipes in cookbooks. And, because I feel guilty about buying too many cookbooks, I do try to cook from my books most of the time. EYB can help with this.
For online recipes, I keep them in Evernote. I also tried Pepperplate for a while, but Evernote works better for me, and I prefer it.
If you commonly use recipe sites such as Epicurious, Allrecipes etc., then Pepperplate is good because it is very easy to import recipes from those sites into Pepperplate.
Most of the online recipes I use come from the NYT or random food blogs, and it is not so convenient to get these recipes into Pepperplate. The Evernote web clipper is better for this. Also, I find that Evernote has better syncing between online and mobile devices and a more robust search function than Pepperplate. This works well for me because I don't like to spend time categorizing recipes, I just rely on searches.
I also use Evernote for menu planning (I like to keep a simple running list of meal ideas). Lots of folks use Pepperplate for that but it drove me crazy because you have to assign each dish to a specific day on a calendar, and that doesn't work for me at all.
I don't have family recipes to keep track of, so the combination of EYB and Evernote works well for me.
re: Westminstress
Doesn't eat your books allow you to "capture" recipes from any web site to add to your recipes?
I do have the problem of old Bon Appetit recipes that aren't on line, but EYB covers everything else.
re: Madrid
I've never tried that feature on EYB. I find that Evernote works very well for me, and it is available offline, which EYB is not. If EYB added an app with offline access, maybe I would switch everything over there, depending on the functionality. Until then, I will stick with evernote.
re: Madrid
I actually just tested that feature with a random recipe from the NYT website (where I tend to get a lot of recipes). It wanted me to fill in all the info to index the recipe, then it would go to EYB for approval, then I could have it on my bookshelf. But if I want to see the recipe, I would have to go to the NYT site. No, thanks. Too much work for me.
re: Westminstress
I like that feature. Some web sites work better with it than others. Epicurious is almost automatic, you don't have to add anything. Other sites do require you to provide the categories and main ingredients for indexing. It's not really all that much trouble once you have done it a couple of times.
I like having the links to on-line recipes right in with my cookbook and magazine results in all EYB searches.
re: Westminstress
Epicurious now has a feature like pepperplate called epiclipper, so you can import any recipe you happen across on the internet into your epicurious recipe box.
re: Shrinkrap
and epicurious importation is a feature on pepperplate... you just use the url.
re: GH1618
I actually tried that approach. I was pretty confident about keeping cards about recipes I had tried from magazines but was pretty confident I could remember the cookbook ones. I didn't and now the file box sits ignored in a drawer.
For recipe organization I use Pepperplate. I've manually entered many of my handwritten, clipped and Word document recipes into Pepperplate. For meal inspiration I use Eat Your Books.
re: cperry
I am a big fan of pepperplate, too, but wish for a couple of changes. One, I hate waiting for more recipes to load. Two, when I print a recipe, it is in a small, light gray type, which is annoying.
re: sandylc
I had no idea that printing was an issue! I used it first on my phone, now on a Kindle I keep in the kitchen. Can't you change your font color and customize your print job?
re: sandylc
On your printer interface, you should be able to choose "preferences" or "properties."
I'm thinking of buying an I Pad .. I want to be able to read recipes on it in the kitchen. Right now, I have recipes in different folders, takes time to find the one I need.
Should I buy a scanner and put my recipes on desktop and then transfer them to I Pad? Someone told me I probably need a certain kind of scanner in order to have an index or something. (Sorry, there's a lot I don't know about this.)
re: walker
By folders do you mean they are printed and then in a actual physical folder or an electronic folder?
re: chocchic
I put printed recipes inside plastic sheet covers then into 3 ring notebooks or just enclosed plastic file things.
I don't yet have an I Pad nor a scanner.
re: walker
I asked for years about a scanner or some sort of software. I don't know how you would organize or index it. I'm opting for the two popular suggestions in this string. Pepperplate looks to be a good choice for recipes that are on internet. You can bookmark them and then retrieve on your ipad.. Then you take your ipad to the kitchen - find a place to safely use it. Will eliminate some of the folders but if you are like me some of your recipes are from newspapers or hastily jotted notes from a cooking class or any number of other choices.
re: chocchic
I scanned in my old clippings, cut and paste into pepperplate as needed.
re: walker
I use my kindle and pepperplate. Just sync them, no scanning required.
Get whatever software works for you. Sounds like it could be MasterCook.
Start by putting cookbook titles and page references along with whatever personal notes are important to you. You'll only have to remember a recipe name to find it wherever it may be.
Next capture whatever links to online recipes. Add your own notes.
Now start typing in your wooden file box and you've got all your recipes in one place.
Now you can start refining and completing. Go back to those online links and start importing the recipes. I don't use MasterCook but I'm sure you can do that.
Now google all those cookbook recipes. Eight chances in 10 someone has done them and put them up on a site. Capture them.
Finally, take one recipe at a time from the references you listed in MasterCook and type that one in. You'll have a complete database on your phone before you know it. Then you'll just add a recipe at a time as you come across new promising ones.
When you're doing all this, keep the links, page references, etc. in your database. If you're like me you're going to be monkeying with things all the time and someday you may want to go back to the original recipes. Also, add as many keywords to each entry as you can think of.
• Do you do something at holidays? Put the holiday name in there.
• Is something the favorite of a family member? Attach their name to it.
• Is there something you can whip up in 20 minutes? Find a keyword for that.
• Do some things make good gifts? Mark 'em.
• Use keywords for the most important ingredients so you can look them up that way. Make another for the items you're least likely to have in your pantry because you're probably going to have to buy them before you're ready for this recipe.
Good luck with the project! It takes time and work to be sure but once you do it you have a FABULOUS resource for cooking, shopping and sharing.
If you are just talking about recipes that are online, how about just creating a bookmark folder, maybe with sub-folders, and storing recipes there? Bookmarks often include tags, to be used as you wish.
Actually, I use stored recipes less and less, and just do a new online search for whatever I want. Youtube is my favorite recipe book now.
re: andabien
But what do you do, then, when someone decides to fold their online site?
I am *completely* IT ignorant. I just assume things can't be there forever or will become buried under a ton of more recent and desirable info so I want my own database that's backed up on a variety of devices. Maybe it's a silly fear but I feel better.
re: rainey
No, you are completely correct. If the site goes away, so do all the recipes. But, if the site is still there, it never gets buried, either.
I don't have any recipes that are so precious that I would never want to loose them. Or, if I did, I could always just save the web page to my own computer. Under the "File" drop-down menu there is an option to save the page.
On the other hand, new recipes are posted everyday, and some might be better than the ones I have, or know about.
re: andabien
You're right in that great recipes keep rolling in. But when you come across one that's right for your family's palate it would be sad to lose it. Especially since by the time you've made it several times and added variations, improved technique and someone's coming home and expecting just that it can really feel like a loss. I would't even want to guess how many Thai peanut sauces I tried out before I settled on the one that was "right" to me. (That was particularly tough and the one I use may not be muy authentico but I'd be broken hearted to lose it.)
Starting out a database can be real work. I won't deny that. But by the time you've got it done it's a sensational resource and most of them will outlast us if food is important in our families. There won't be any quibbling about who wants and gets custody of my recipes. Everyone gets to print out and duplicate the database and keep personalizing it according to their evolving family's tastes.
Foolishly or not, I think of it as one of the best things I get to pass along. It embodies so many holidays and occasions and a part of the backbone of our family.
re: rainey
Pardon my gift for veering off course, but would you be willing to share with me the peanut sauce recipe?
re: ccmccall
As I said, I went through a lot of them. This is the one that appeals to me. But because there's so much variation you may prefer a different one.
This one works for me as a dip, as a hot sauce for chicken, a cold dressing for a spinach salad or a Thai salad with noodles and sprouts.
In any case, here you go:
Spicy Peanut Sauce
makes about 2 cups
• 2 tablespoon vegetable oil
• 3 green onions (white and green parts), chopped fine
• 1 clove garlic, chopped fine
• 1 tablespoon fresh ginger root, peeled and finely grated
• 1 cup water
• 1/2 cup peanut butter, smooth or chunky
• 1/4 cup soy sauce
• 1/4 cup seasoned rice wine vinegar
• 3 tablespoon brown sugar, firmly packed
• 1/4 teaspoon dried red pepper flakes
1. In a saucepan heat oil over moderate heat until hot but not smoking and cook green onions, garlic, and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature.
NOTE: Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
re: rainey
+1 for the Thai peanut sauce, please, Rainey.
re: SusanaTheConqueress
Another thing I love about having a DB is that I can share without a worry of having a typo in the amount of an ingredient when I can neither type nor proofread for ^%&#.
; >
Hope you will enjoy it.
re: andabien
Actually, there's a very handy website called The Wayback Machine that has archives of websites, extant and vanished, from, well, way back. Not to say that it will be there forever, but while it lasts, it's a great resource for finding the info from long-gone websites. I think it just goes through the internet periodically, so has snapshots of the same websites at various points in time. Plug in a URL, say from an old bookmark or another broken link, and voila! I lost my university account without remembering to collect the recipes I'd put on there from a party we'd had, and now I have them back.
re: rainey
I find that my Pepperplate recipes are available to me even without an internet connection.
Well, I save LOTS of recipes. I copy & paste into a word document. I buy bulk 8.5x11 sheet protectors, group recipes into categories, print on both sides of the sheet of paper, put them into the sheet protector and categorize them in binders. I'll never get them all tried in this lifetime but I have a great selection. I group them into categories that make sense to me - "soups & stews", "beef", "ground beef", "salads", etc.
I use Google Drive to store my recipes as pdf's. Most online recipes have a "print" option so I use a pdf printer to create a saveable document. (There are several free pdf maker programs available online.) On Gdrive I have them in a shared folder so friends and relatives can use them too, as well as share their discoveries with us all. I don't organize but rely on searching for an ingredient since that is often the way I cook, farmers' markets being so seasonal. And Gdrive is available anywhere there is an Internet connection.
I've been keeping track of my recipe collection for Years with an old DOS program called Meal-Master. It's freeware & since it runs in DOS (pre-Windows) it never gets tangled up with all the goobeldy goop under the hood.
Anyone up for the challenge can find instructions for running with Windows 98 through XP from Microsoft's site for running programs older than your operating system. For those in the Vista, Windows 7 or 8 world can run it with something called 'DOSBOX' (again a freeware program). I'm sure it can run on a Mac with Windows capabilities.
I'm running Vista on this machine & have a shortcut on my desktop that starts it right up. New entries can be made a number of ways. Meal-Master has an import function but the files need to have been generated by other recipe programs from back then. Some still exist today. Or they can be entered manually or by importing a properly formatted .TXT file.
My mentioning the programs below should not be considered an endorsement as I only have experience with Meal-Master.
The programs listed in the Import/Export function of MealMaster are: "MicroCookBook", "Micro Kitchen Companion", "Mastercook" & "Chef's Accountant".
My personal method is as follows:
1) find recipe on line or in print form.
2) Cut & paste on-line entries into a Notepad file & save it as a .TXT file.
If it's in print form, I either type it directly into the Meal-Master program or use my speech-to-text program to create a .TXT file by dictating.
3) If I have the .TXT file I use another freeware program (Recipe Buster) which will format the data so it can be imported into the Meal-Master data base.
4) Using the Import function of Meal-Master I add the new recipes.
Sounds like a lot of work, right? Once you get the hang of it I think you'll see it's well worth it.
What I get in return is a wide variety of search functions based in categories that I can create (i.e. gluten free, vegan, raw, etc.), searches by ingredient or direction (braise, saute), the ability to scale up from 1 serving to whatever, to add my own notes, export into various file types to share or print, etc. There is even a 'negative' search function (Say I want a stew but without rosemary in it. I use stew as the category with a "-rosemary" in the ingredients area.)
I have been using this program for over 15 years. My initial entries were for some Gourmet Magazine recipes from the 40's, 50's & 60's. When I started, I was using only periodicals so by searching for "soups" from sources from "November" I would primarily be dealing with seasonal ingredients & hearty fare.
Setting this up is very much like following a recipe (but a bit stricter) & the results can save you hours & hours.
I should also mention that I have been able to transfer this program & data through a series of computers I have been using over that period of time. Once installed, it can work without internet access. Pre-cloud.
Here's a few views. Final search was for a "stew" with "chicken thighs" without "-rosemary" appropriate for "Jan"uary.
Private E-mail me if you have questions or need help. This is a free program & as is any assistance I can be.
Big Evernote fan, originally because of the web clipper that runs as a one-click add-on in web browser. Recently acquired a scanner that offers the option to scan directly into Evernote. Am slowly scanning a couple decades of photocopied recipes from binders into Evernote, which means I now actually search and use them. Back in the day I scanned a large batch of recipes into PDF, which I moved into Evernote soon after I downloaded the software. The search tool is terrific and works both with HTML and PDF. Terrific software.
re: edbattle
Could I ask which scanner you bought? I read reviews for some of them and got turned off, just thought it'd be another system to learn and have trouble with.
I bought an I Pad and am learning how to use it. Apple people have me taking photos of the recipes (sometimes with Genius Scan) and then putting them in Evernote. (I'm very much a beginner in Evernote, too.)
re: walker
Fujitsu ScanSnap S1300i Instant PDF Sheet-Fed Mobile Document Scanner:
People have very different ideas as to what is 'difficult'. I set up the Evernote scanner profile in a few minutes and it now simply runs. No problem scanning to other software and/or folders, eg, Google Drive. However, I use it almost exclusively for Evernote input. IMHO, 'easy'.
Amazon reviews give you a good idea of capabilities. There are also useful CNet reviews and YouTube how-to videos for both the scanner and Evernote, if you want to research. I use my scanner with a PC running Windows 7 and Evernote Premium. I run Evernote on PC as software, on Google Chrome web browser, and on Android smartphone.
My choice was between this $250 low-volume document feeder and the $500 higher-volume document feeder with dedicated Evernote software that Fujitsu also makes. The $500 item is the one often mentioned on the Evernote blog and store. Nifty as dedicated software must be, $500 seemed overkill for my level of need, hence the $250 purchase.
I have 2,000-plus recipes in binders that have gone unused for more than a decade--because I now do everything on computer and smartphone. My workflow is to keep a stack of 10 or 20 pages next to the scanner, run them through, check the Evernote notes that result, add tags or assemble multiple notes into one note (rarely necessary). Today's 20 pages scanned, I then stack tomorrow's 20 pages. If it takes me six months or one year to work through 2,000 recipes, that's fine.
The result: 100% unused paper documents are now just as searchable as every other Evernote note, ie, 100% usable and frequently accessed.
Very similar process to copying my 600 music CDs to my hard drive/cloud backup. My worklife is organized around my computer. Now so is my music. Ditto my recipes. Huge difference in usefulness in both cases.
I often search for a recipe on Evernote on PC, because I like my large screen. I then save the recipe as an Evernote 'shortcut' and use Evernote on my Android in my cookbook holder in the kitchen.
IMPORTANT: Searchable PDFs are an Evernote Premium feature. PDFs can be uploaded to Evernote just as with any other commonly-used format--but the ability to search PDF is Premium-only. The speed and accuracy of Evernote Search is one of its best features. For me, $5/mo is absolutely worth it for software used daily for years--but again, everyone is entitled to his/her own concept of value.
Going forward, if you mostly find recipes online, Evernote recommends its web browser extension called 'Clearly' which one-click clips a beautifully formatted recipe from any web page and syncs to all platforms on which you run Evernote (PC/Mac, browser, tablet, phone). These web clips are HTML, not PDF, so are searchable with or without Evernote Premium.
'Clearly's one-click is a much easier way to clip recipes online than the method the Apple Store suggests. Apple Store kids are great, but tend to recommend methods that work 100% within the Apple ecosystem, whether or not most efficient.
Hope the above is helpful!
re: edbattle
I might be a slow learner .. I'm doing the best I can. When you say only with Premium Evernote can you search PDFs .. does this mean if I take a photo of a recipe and put it in Evernote OR if I transfer in one I found on the web, that I will not be able to find it easily later?
I'm leaning against paying $250 for a scanner .. don't think my needs are that great.
re: walker
Search Indexing:
Free = Text and images.
Premium = Text, images, PDFs, and several other kinds of Office and iWorks files.
Business = Text, images, PDFs, and several other kinds of Office and iWorks files.
You get a very good FREE product with basic Evernote.
I have a fairly large set of paper documents/recipes that make most sense to scan, in which case searchable PDF is a very useful option and end-result.
I like to be able to do fast and complete full-text searches on the entire contents of my Evernote database, whatever the file format.
However, you get a very good result with searches on FREE Evernote--just not full-text indexing on PDF documents. If not suitable to your needs, you can upgrade in the minute it takes to fill out an autopay form.
If a $250 scanner isn't sensible relative to your needs, just remember that everything you find on online can be added to Evernote for free using the web clipper. Evernote offers 2 or 3 web extensions, but 'Clearly' is by far the most capable--and completely free of charge.
Good luck! It has nothing to do with being a 'slow learner'. You simply don't know the software. Try the free product for several months as I did--and you can always upgrade if you decide that you want the full-text PDF searches or more extensive platform options.
re: edbattle
I paid the $99 for a year of one-on-one classes at Apple; I have a lot to learn. It's a bit hard to schedule them since I can't get much done in the 1/2 hr ones and you cannot schedule more than one at a time. (I'm only going to sign up for the hour ones from now on) I write down everything and I write notes of questions I need to ask. Your reply above was helpful, thanks.
re: edbattle
I just downloaded Evernote and think I am going to love it. I had recently saved recipes into entries on a Blogger blog, but found the search feature to be lacking.
I also bought a cheap (3.99) app that will capture the text from my cookbooks and magazines and convert it right into an Evernote note. I am super excited by this since I wanted to be able to edit in changes I make.
re: nat8199
Could you tell me the name of the app? Thanks.
re: walker
I should have said to begin with! It is Text Grabber and translator. It isn't perfect, but makes adding recipes really easy!


text:
For Related Articles and More Information, Please Visit OCA's Health Issues Page and our All About Organics Page.
According to the Centers for Disease Control and Prevention (CDC), high blood pressure is "the second greatest public health threat" in the US, and about half of all with hypertension have uncontrolled high blood pressure.
This increases your risk for a number of more serious health problems, including heart disease and stroke. Interestingly, 16 million Americans who are on blood pressure medication still don't have their blood pressure under control-a fact that emphasizes the need for basic lifestyle changes in order to truly resolve this problem.
Vegetarian Diet Lowers Blood Pressure
A recent meta-analysis, suggests that a vegetarian diet may be part of the solution. Lead author Yoko Yokoyama told Reuters Health:
"For many people, the only treatment has been medication, but that means costs and possible side effects. However, in order to make healthful food choices, people need guidance from scientific studies. Our analysis found that vegetarian diets lower blood pressure very effectively, and the evidence for this is now quite conclusive."
The analysis included seven clinical trials and 32 observational studies. A vegetarian either excludes or severely limits meat, but typically includes dairy products and eggs. A pescetarian diet will also include fish. One of my friends is actually a healthy 66 year old pescetarian. Vegan diets typically exclude all animal products, fish, eggs, and dairy as well.
According to the study's findings, removing meat from the diet led to blood pressure reductions similar to losing five kilos of body weight or a little more than eleven pounds. Compared to blood pressure drugs, a vegetarian diet was found to be about 50 percent as effective for lowering blood pressure.
Should You Go Vegetarian to Lower Your Blood Pressure?
By Dr. Mercola
Mercola.com, March 10, 2014
Straight to the Source

subset: commoncrawl


text: Flashback: Obama Argued Against Passage of Illinois Bill Banning Infanticide by Kerry Picket 12 Apr 2013 View Discussion Share This: The horrors of partial birth abortion have resurfaced since testimony coming from the murder trial of Pennsylvania abortion doctor Kermit Gosnell finally reached the American public. Kirsten Powers wrote an op-ed at USA Today on Wednesday asking why the media has not given more coverage to what many have described as the gruesome slaughter of numerous babies. : NBC-10 Philadelphia reported that, Stephen Massof, a former Gosnell worker, "described how he snipped the spinal cords of babies, calling it, 'literally a beheading. It is separating the brain from the body." One former worker, Adrienne Moton, testified that Gosnell taught her his "snipping" technique to use on infants born alive. Massof, who, like other witnesses, has himself pleaded guilty to serious crimes, testified "It would rain fetuses. Fetuses and blood all over the place." Here is the headline the Associated Press put on a story about his testimony that he saw 100 babies born and then snipped: "Staffer describes chaos at PA abortion clinic." Coverage of the trial is likely scant, because the circumstances cast a dark shadow over those who push for abortion as a woman's right, particularly at the tax payers' expense. The story is an embarrassment to those who still defend the ugly procedure. In fact, as an Illinois state senator in 2002, Barack Obama argued against passing a bill that would protect the life of a baby, meant to aborted, if it is born alive. Below is the transcript of Obama's remarks on the issue from the audio above: OBAMA: I just want to be clear because I think this was the source of the objections of the Medical Society. As I understand it, this puts the burden on the attending physician who has determined, since they were performing this procedure, that, in fact, this is a nonviable fetus; that if that fetus, or child - however way you want to describe it - is now outside the mother's womb and the doctor continues to think that its nonviable but there's, lets say, movement or some indication that, in fact, they're not just out limp and dead, they would then have to call a second physician to monitor and check off and make sure that this is not a live child that could be saved. Is that correct? Obama later adds, "If these children are being born alive, I, at least, have confidence that a doctor who is in that room is going to make sure that they're looked after." As of late, President Obama has not commented on the Gosnell trial.


text: Punch up your pool with great tech gadgets Eight gadgets to take your swimming space to the next level Rachel Sadon (PC World (US online)) 0 - - - - print email next Loading... Solar Powered iPod Speaker With a splashproof body and a sun-soaking solar panel, this iPod speaker system (US$200) from Hammacher Schlemmer was made to park next to you while you lounge by the pool. According to the company, 3 hours of solar charging produces 1 hour of playtime; alternatively, you can run the speaker system on AC power. Next 1/8 Comments on this image There are currently no comments for this image. Post new comment Comment Name Email (This will be kept private) Users posting comments agree to the PC World comments policy. Login or register to link comments to your user profile, or you may also post a comment without being logged in. Close Punch up your pool with great tech gadgets 8 images


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{ 6 comments }
Unix Tutorials and HowTos
Question and answer for users of Unix-like operating systems. Topic includes – Unix commands, servers, security, networking, shell programming, troubleshooting and much more ( rss feed ).
I am a new Unix system admin. How do I find ouw who has recently use the Linux or Unix-like server? Which terminals they used, and when they logged in and out of the my server?
I am a new Linux and Unix-like system command line user. How do I find and locate the binary, source, and manual page files for a given command?
{ 4 comments }
I have four Apache backend servers in front of nginx reverse proxy server. How do I make sure nginx reverse proxy load balancer always send specific client IP address (say IP 188.8.131.52) request to http://apachereadwrite/ backend and rest to http://apachereadonly/ backend?
{ 3 comments }
I am a new Python user. I would like to delay execution for five seconds in a Python script. How do I add a time delay in Python on Unix/Linux? Is there a sleep command in python like the Unix/Linux sleep utility to suspend execution of a bash script?
{ 2 comments }
Apache has status page that can provide data about Apache. How do I enable and display such page using nginx server? How do I enable nginx status page on Linux or Unix-like operating systems?
{ 4 comments }
I recently learned that "wget" can continue getting a partially-downloaded (resume download) file. I am unable to find wget command on Mac OS X. How do I install install wget on Mac OS X (Mountain Lion/ Mavericks / Snow Leopard)? How can I install wget in Mac OS X without 3rd-party repo such as Homebrew or MacPorts?
{ 9 comments }
My MySQL database installation has been corrupted. I would like to delete old mysql server. How do I reinstall MySQL database server version 5.x on Linux or Unix-like oses? A software upgrade broke my system. How can I uninstall and re-install mysql again to get fresh full mysql again?
{ 2 comments }


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I used TAC's Script Background on some cream colored cardstock. I took my Marvy flower punch and cut out 3 flowers from the stamped image. Then I scrunched them all up, added a button with some twine and glued it down! What a cute and easy way to make a great focal point on a card!
Hope you like it! Have a great day!!
Stamps: TAC Forever Friends, Script Background, PTI Polka Dot Basics
Paper: Pink Bazzill, PTI Kraft Cardstock, Misc Cream Cardstock
Ink: Burnt Umber, Versamark
Misc: Sheer pink ribbon, Pink button, twine, Fiskars Upper crest punch, clear embossing powder


text: The Media's Reporting on the Arrest/Imminent Arrest/Non-Arrest of the White/Dark-Skinned Suspect/Person of Interest/No One 17 Apr 2013 Share This: I actually would give the media a big pass on this -- this isn't bias, and I don't even think this is stupidity. It's just that no one knows what's going on yet. Personally, honestly -- if you ask me if I'd rather have the quck-and-dirty-and-possibly-wrong report fast or wait a long time for the absolutely confirmed report, I'd rather have the shaky report fast. Sources are sometimes wrong. Or, sometimes, the official word that goes out is simply false. (Like, "we have no one in custody" as a denial when cops are really parsing between "in custody" and "being questioned as a 'person of interest.'") As long as everyone keeps in mind that 90% of all early reports are wrong, it's fine. That said, this chart illustrates the conflicting reporting today humorously.


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Weather Links
Humidity 73%
Winds 6.9mph
Sponsored by: Arceneaux Ford
Humidity 73%
Winds 6.9mph
Feb 21, 2013 4:24 PM by Ian Auzenne
The body of a Baton Rouge firefighter who went missing three weeks ago while boating at Belle River has been found. According to Assumption Parish Sheriff Mike Waguespack, the remains of Jacob Lewis were found around noon about two miles from where he was last seen. Lewis fell into the river on January 31 while trying to hitch his boat to a truck. Waguespack says Lewis ID was found on the body, and the clothes matched the description of what Lewis wore the day he went missing.
11 hours ago


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Palm Springs House Rental Photos and Description
3 Bedroom plus Den with Queen bed, 2.5 Bath, Sleeps 6
Brand New!
This large private 3 Bedroom luxury home, with 2.5 bathrooms, has high ceilings, an open floor plan and amazing views of the mountains and the 5th fairway on the Indian Canyons Golf Course.
The gated entrance courtyard takes you through large double glass doors to the oversized great room with excellent views of the golf course, multiple seating areas, large dining table, sunken fully equipped wet bar and sliding walls of glass to the pool and spa patio...an excellent space for entertaining.
The comfortable master bedroom with King bed, bathroom suite, large walk in closets and garden/pool views provides plenty of privacy. The first guest room with 2 twin beds has an attached full bathroom. The second guest bedroom with a comfortable queen size bed and garden/pool view. All three bedrooms have TV's and bedding/linens of premium quality.
In the spacious kitchen and breakfast room, you'll find everything you need for cooking and entertaining.
Out back, enjoy the sparkling heated blue swimming pool and spa, BBQ and open dining area, outdoor lounge area with pillows and umbrella, all with commanding views of the golf course and mountains. You can even pick your own organic grapefruit and lemons in the garden.
This luxury home has everything you need to make your stay a memorable one.
- Suitability:
- Events Allowed
- Long-term Renters Welcome
- Minimum Age Limit for Renters
- children welcome
- pets considered
- wheelchair inaccessible
About True Palm springs Luxury three bedroom home with amazing golf and mountain views
Eager to make your stay the most memorable, comfortable and complete experience ever!
Why True Palm springs Luxury three bedroom home with amazing golf and mountain views chose Palm Springs
This property is located on our favorite street in all of the Coachella Valley. We needed a place to unwind and relax after a hectic work filled week in Los Angeles. Our first visit to our neighbors and friends made us fall in love with the area and the undeniable healing energy of the mountains. We would like to share this experience with you.
What makes this house unique
Palm Springs unique benefits are the endless days of sunshine and clear skies. Never a boring moment in the Valley with all the different events held on most weekends. Nature, sport and fun are and undeniable advantage this area provides on a daily basis.
Guestbook comments from the owner
What a great pad! I rented the pad with some buddies from work to get away from the city for a long weekend. The place was awesome. Nice pool and outside hang out areas. Really cool sunken bar for entertaining. And of course on a great golf course. Had a blast and will probably be back in the near future very relaxing.


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- Freeport murder suspect Damon Dixson taken into custody in Rockford
- Local gas station employee arrested for selling liquor to minor
- Renewable Fuel Standard delay 'a mixed blessing,' Bustos says
- Rockford delegation presents inaugural 'Rockford Award' to Norwegian Air
- Education in Illinois making slow progress, according to report
- Illinois GOP Congressional delegation: Obama's immigration plan undermines rule of law
- Suspect, 17, charged in Halloween hit-and-run in Roscoe
- Saint Anthony College of Nursing president to retire
- Man found guilty in deadly August 2013 crash at Mulford and Garrett Lane
- 'The Price is Right Live!' at Coronado March 1; tickets on sale Nov. 21
Greenwich Village Art Fair announces 2011 winners
Online Staff Report
Exhibiting artists at the Sept. 17-18 Rockford Art Museum (RAM) Greenwich Village Art Fair were judged by category by jurors Rachel and Ed "Edmar" Marszewski of Chicago. The following artists were named winners in the following categories Sunday, Sept. 18:
• Best of Show, $1,000: Betsy Youngquist, Rockford, award sponsored by Lon and Richard Behr;
• 3-D Functional, $500: Hironobu Nishitateno, Loves Park, Ill., award sponsored by Patty and Bob Rhea;
• 3-D Non-Functional, $500: Louise Mayhall, Rockford, award sponsored by Wipfli;
• 2-D Medium, $500: Karen Vaughn Harding, Rockford, award sponsored by Women's Art Board;
• Jewelry, $500: Lisa Williams, Chicago, award sponsored by FRIENDS of Rockford Art Museum;
• Photography, $500: Bill Lemke, Waukesha, Wis., award sponsored by Rockford Association for Minority Management;
• Painting, $500: H. Dean Willis, West Dundee, Ill., award sponsored by Women's Art Board; and
Honorable Mention, five awards, $100 each: John Berglund, South Haven, Minn.; Tom Dumke, Oconomowoc, Wis.; Paul Eshelman, Elizabeth, Ill.; Bob Matthews, Belvidere, Ill.; and Jeff and Bruce Shawhan, Racine, Wis.; awards sponsored by Barrick, Switzer, Long, Balsley & Van Evera LLP.
More than 100 artists from across the nation exhibited at this year's Greenwich Village Art Fair. Types of artwork represented included paintings, prints and drawings, sculpture, glass, ceramics, textiles, jewelry, photography, and more.
For more about RAM, inside Riverfront Museum Park at 711 N. Main St., visit www.rockfordartmuseum.org or call (815) 968-2787.


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KVH Industries, Inc. (NASDAQ:KVHI)
The Company develops, manufactures and markets mobile communications products for the land mobile and marine markets, and navigation, guidance and stabilization products for both defense and commercial markets.
KVH Industries primarily engages in manufacturing and sales of commercial mobile communication products, which enable people to access mobile entertainment, internet and telephone in vehicles, recreational vehicles and marine vessels. Apart from that, the company also produces navigational and guidance products for defense and commercial use. These products are used in tactical armored vehicles by the army and the commercial application is in the field of robotics, submersible vehicles and optical stabilization.
The products are sold through a mix of independent dealers, distributors and manufacturers of marine and recreational vehicles. Defense products are sold directly to the U.S government and other defense contractors. Revenue from defense business consists of 30% of total revenue with the rest coming from commercial business. Net revenue increased by 15% for the nine month period ended September 2006 backed by a 21% increase in defense business and 15% increase in commercial business.
Mobile communication is undergoing a revolutionary change, with more and more people demanding web-based applications. With mobile video users in U.S alone expected to touch 20 million and other aspects like gaming, internet usage all expected to increase by leaps and bounds, the market looks very lucrative. From KVH industries point of view they expect the commercial business to grow by 17% and defense business by 21%. Such positive internal and external factors are expected to raise the stock price of the company to newer heights.


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Ladies do all kinds of crazy things- from wild partying to drastic haircuts- after splitting with a mate, and thankfully Kelly Osbourne kept it pretty tame in the aftermath of her breakup with Matthew Mosshart.
Following the announcement that her engagement was off, the "Fashion Police" star teamed up with Justin Bieber for a graffiti tagging spree, complete with Instagram documentation.
Plenty of couples get engaged around the holidays, but Kelly Osbourne just announced that she and Matthew Mosshart have decided to end their engagement.
Making her way home for some holiday fun, Kelly Osbourne and her fiance Matthew Mosshart touched down at Heathrow Airport in London on Friday (December 20).
The "Fashion Police" star rocked a plaid coat, blue scarf and black sweatpants as she and her beau made their way through the busy terminal.
Honoring those who've stepped up in the fight against HIV/AIDS, some of Hollywood's most famous faces headed to the amfAR Inspiration Gala in Los Angeles on Thursday (December 12).
This year, host Chelsea Handler plays ringmaster as Aileen Getty, Goldie Hawn, and Hugo Boss are recognized for their contribution.
Stepping out for an exciting evening, a bevy of Hollywood beauties showed up at the BOOHOO shindig at Hyde Lounge last night (December 3).
Hosted by Stoli Premium Vodka, the #CRAZYINBOOHOO VIP viewing party for Beyonce's Mrs. Carter World Tour drew babes like Anna Kendrick, Julianne Hough, and Kelly Osbourne.
Making for quite a memorable evening, Miley Cyrus rang in her 21st birthday with a big bash at Beacher's Madhouse in Los Angeles on Sunday (November 24).
The "Wrecking Ball" hitmaker, who turned 21 on Saturday (November 23) reportedly reserved the entire venue for the party which was held after the 2013 American Music Awards.
Looking forward to an enchanted evening of musical magic, Kelly Osbourne and Giuliana Rancic stepped out for the 2013 American Music Awards in Los Angeles earlier tonight (November 24).
The health hazards just keeping pilling up for "Fashion Police" co-host Kelly Osbourne. The 29-year-old sprained her ankle in February and was also suffered a seizure in March.
Now, Kelly has been doctor-ordered to rest her voice for 14 days. She posted about her situation on Instagram today (November 21), writing, "According to my DR I have pre-vocal nodes and am on vocal rest for the next 2 weeks! That's worse than prison for me!"


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Free Kindle Reader 1.0
Easy to install and use
Free Kindle Reader installs in a couple of seconds and requires no special configuration for it to be able to open .azw files. When launched, it presents a neat and clean user interface which displays all of the application's commands in plain sight or in easily accessible menus.
From its main window you are able to load a book, navigate through each page using previous and next commands, or even scroll directly to the first or last page if you need to. Zooming in and out is also allowed so you can easily make sense of the text you have in front of you.
Fit for basic use
Free Kindle Reader comes as a basic tool for those who just want to read an eBook. Apart from a simple search function, the application offers no other handy features. You can't highlight text, take notes or add annotations.
Moreover, it doesn't seem to memorize the books you open and that's a big inconvenience. Not only can't you navigate to a specific page, but when you resize the main window to refit the text, the page count resets according to the new amount of text that appears in it.
You do however get to copy content to Clipboard and afterwards to another application that can handle text or send it through a chat environment.
To sum things up, Free Kindle Reader is easy to use and it does offer a simple solution for opening Kindle books but the lack of more advanced features and the rather poor performance of existing ones barely make it practical.
Reviewed by Alexandru Chirila, last updated on July 3rd, 2014
- file size:
- price:
- developed by:
- Media Freeware
- license type:
- Ad-supported
- operating system(s):
- Windows XP / XP 64 bit / Vista / Vista 64 bit / 7 / 7 64 bit / 8 / 8 64 bit
- category:
- C: \ Others \ E-Book
In a hurry? Add it to your Download Basket!
Application descriptionFree Kindle Reader is a tool especially designed fro those who want to read eBooks published for Kindle devices.It ena...
Users are advised to pay attention while installing this ad-supported application:
- At program startup/shutdown, opens web pages featuring advertising or similar income generating content


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Start learning with our library of video tutorials taught by experts. Get started
Take a look at suite-wide enhancements like cloud integration, Touch Mode, PDF editing, and Ribbon customization, as well as individual app improvements added to Office 2013.
Teaches you the basics of working with documents in Word 2013, from creating and editing to formatting text.
"Your training goes way more in-depth than most classes at my school, and you can pause and rewind it if you don't follow it the first time." —Jared L.
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Originally published Monday, December 31, 2012 at 4:55 PM
Minimum-wage gap among states grows wider
Washington is one of 10 states that increases its minimum wage Tuesday. Washington's wage, which adjusts automatically for inflation, bumps up to $9.19 an hour — a 15-cent increase.
The Associated Press
OLYMPIA — With a bump in the minimum wage to $9.19 an hour Tuesday, high-school student Miranda Olson will edge closer to her goal of purchasing that black Volkswagen Beetle she's been researching online.
Olson is only able to pick up part-time hours, working after classes and on weekends. But the extra pennies she'll earn in 2013 will add up over the coming weeks and months.
"It's not much, but it's something," said Olson, 16, who works at Wagner's European Bakery and Cafe in Olympia. "Every bit helps."
Many workers around the country won't be as lucky as the ones in Washington, which is raising its salary minimum even though it already has the highest state baseline in the country. Workers one state over — in Idaho — will make nearly $2 per hour less in 2013.
Automatic minimum-wage increases designed to compensate for inflation have steadily pushed up salaries in some states, even through the recession, expanding the pay gap between areas that make annual adjustments and those that don't. Of the 10 states that will increase the minimum wage Tuesday, nine did so automatically to adjust for inflation.
Rhode Island lawmakers approved that state's wage increase in the past year.
Paul Sonn, legal co-director at the National Employment Law Project, said he hopes more states will start looking at automatic adjustments as the economy recovers. He said the model — which Washington first adopted in 1998 — helps avoid sudden jolts as states try to catch up to their peers.
"We think there's a case that it's better for everyone, including the business community, to have predictable, regular, small increases every year," Sonn said.
The automatic adjustments aren't much. Washington's bump of 15 cents will mean those who work 40-hour weeks will earn an extra $6 per week — enough for a couple of lattes — or about $300 per year.
Hundreds of thousands of workers are expected to get a pay increase with the wage adjustments that begin New Year's Day. Along with Washington and Rhode Island, the changes will also occur in Arizona, Colorado, Florida, Missouri, Montana, Ohio, Oregon and Vermont.
Among the nine states with automatic adjustments happening this year, the average minimum wage is $8.12 per hour, up from a little less than $8. States that do not have automatic changes operate with an average minimum wage of about $7.40 — a difference of about $1,500 per year for a full-time worker.
Many states, including Idaho, follow the federal minimum wage of $7.25 per hour, either because they've tied their minimum wage to that threshold or because the state-enacted minimum is lower than that.
San Francisco has set the highest local minimum wage and will have workers paid at least $10.55 an hour in 2013.
Groups like the National Restaurant Association oppose further increases in federal or state minimum wages, arguing it's an ineffective way to reduce poverty and forces business owners to cut hours, raise prices or lay off workers.
At Tom's 1st Avenue Bento, a downtown Portland lunch spot, owner Tom Hume said he boosted pay for minimum-wage workers before the end of the year to get ahead of the game. He also raised prices on one-third of his menu items by 25 cents.
Natasha Baker, 22, who works at Hume's restaurant, recently moved back in with her mother but hopes to move to another apartment in January. She said the extra $5 or $6 she's earning every week with the salary boost is OK but won't make a huge difference.
"I don't usually look at what I get paid," she said. "I'm more directed on what's being taken out, which is more discouraging than anything."
AP Writer Steven Dubois contributed to this report
from Portland.
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Disappearing Buffalo Chicken Dip
Community Recipe from
- 2 cup(s) chicken shredded cooked
- 1/3 cup(s) Franks Red Hot Original Cayenne Pepper Sauce
- 1 cup(s) mayonnaise
- 1 cup(s) cheddar cheese shredded
- 2 tablespoon(s) green olives finely chopped
- 1 teaspoon(s) lemon juice
- 1/4 cup(s) blue cheese crumbled
- Preheat oven to 375 degrees.
- Toss Chicken with cayenne pepper sauce.
- Stir in the remaining ingredients except the blue cheese.
- Turn into 1 1/2 quart shallow casserole dish, then sprinkle with blue cheese.
- Bake uncovered for 20 minutes or until bubbling.
- Serve, if desired, with celery and/or your favorite dippers
July 2013
This recipe is a personal recipe added by BattmansGirl and has not been tested or endorsed by MyRecipes.
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Source: Morgan Stanley CEO will get a pay cutJanuary 24, 2013 @ 4:19 pm
AP Business Writer
NEW YORK (AP) - Morgan Stanley CEO James Gorman will get a pay cut for 2012.
A person familiar with the situation says the bank plans to trim Gorman's pay from its 2011 level due to a lackluster stock performance and other corporate growth measurements.
According to an Associated Press analysis, Gorman's compensation package totaled $13 million in 2011.
The person said that, as in 2011, Gorman will not receive any immediate cash bonus for 2012. The person was not authorized to speak publically about the pay decision.
Gorman's pay cut is not expected to be as dramatic as that of JPMorgan Chase CEO Jamie Dimon. Earlier this month, JPMorgan's board said it would slash Dimon's pay in half, to $11.5 million, after the bank suffered a surprise $6 billion trading loss last year.
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
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Philip Weber
MSCI 5025 - Employee Relations
Mr. Webber is responsible for leading all human resource programs in IBM's Systems and Technology Group with focus on workforce costs and employee climate. Since joining IBM in 1977, he has held various executive positions in HR in the United States as well as Paris, France, including Vice President, Compensation and Benefits, where he had global responsibility for the strategy, design, policy and executive of employee and executive compensation programs as well as benefits and international assignment programs. Mr. Webber graduated from M.I.T. with a B.S. in Management and received an M.S. degree in Industrial and Labor Relations from Cornell University. He is married with two children, and lives in Connecticut.
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Asian, Bake, Beef, Bread, Budget, Cake, Candy, Chicken, Chinese, Christmas, Cookies, Crock Pot, Easter, Easy, Egg, 5 or less ingredients, Filipino, Fish, Freezer, French, Fruit, Fry, German, Greek, Grill, Halloween, Hanukkah, Hawaiian, Independence Day, Indian, Irish, Italian, Jewish, Japanese, Lamb, Mediterranean, Mexican, Microwave, Mother's Day, Muffin, Native American, New Years, No Cook, One dish meal, Picnic, Pie, Pork, Potluck, Quick, Refrigerator, Shell fish, Shrimp, Southern, Soup, South American, Stew, St Patrick's Day, Stir-fry, Stove Top, Thanksgiving, Turkey, Valentine's Day, Veal, Vegetarian, Lower Protein
There are kidney-friendly recipes, and then there is Christine's Quick Pan-Glazed Chicken, a dish fairly bursting with ingredients designed to tantalize the palate while still actively supporting the renal diet. Christine, a DaVita dietitian from New Jersey, modified a family recipe to create an entrée high in lean protein and antioxidants and low in saturated fats.
"I enjoy cooking and food," says Christine. "Nutrition is a practical field. Everyone must eat to survive, and diet is an intricate part of health and well-being."
A Jersey girl born and bred, Christine studied at Montclair State University and the College of Saint Elizabeth, where she discovered a passion for renal care.
"During my internship, I developed a love for outpatient nutrition," says Christine. "It just so happened that I obtained a position in the same location where I completed my renal internship program."
Our biggest challenges can often become our greatest rewards, and this is certainly true for Christine. Because her clinic serves a largely immigrant population, Christine runs into cultural and dietary patterns that can conflict with the renal diet. The way Christine sees it this keeps things interesting. "We are a blend of different cultures and have patients with a wide variety of dietary, educational and economic backgrounds," she says. "You cannot get bored here!"
Regardless of background, no two people are the same, and Christine knows this. "Each patient may need to be approached differently," she adds. "Some are serious; some like to joke. Some are very well-educated, while some are illiterate."
One thing that remains constant in Christine's approach to patient care is the willingness to be flexible. "Most of the time, I will approach patients lightly, providing them with ways to navigate around the 'strict' dialysis diet, trying to keep their diets as liberal as possible. Some require 'tough love', however, with doses of reality mixed in."
She also emphasizes the need to maintain consistency. "Bottom line is you must know your patients," notes Christine. "Each one has to be approached according to their personality and stage of change that they are in. Regularly seeing your patients is a must!"
Awareness and empowerment are powerful tools, and Christine encourages this attitude in her patients. "It's important that they recognize they have a medical issue, and understand that there are some aspects still in their control," she says. To this end, Christine created a notebook of recipes - some renal-friendly and some not – and uses it to engage her patients in their own decision making.
"I ask the patient whether the recipe is OK for them to prepare or if there are ingredients that are not acceptable," she says. "If there are unacceptable ingredients, I ask the patient to modify the recipe so that it is acceptable. This puts my patients in a practical daily situation."
For Christine, the most rewarding aspect of the job is "seeing my patients improve, knowing that dietary education makes an impact on their health." It's also the part of her job that she enjoys the most: "Education – love it!"
The best teachers are the ones who keep learning, and Christine is especially open to this. "I had a patient who was rather tough and openly non-adherent. Besides loving to ride his Harley, he also enjoyed large portions of dangerous foods for a dialysis patient. I secretly think he took great pleasure in telling me that he drank 10 ounces of orange juice every morning," she laughs. "High potassium and phosphorus levels were a given, and this patient would easily gain 7 kilograms of fluid weight in between treatments on average."
This is problematic, since it's important to keep potassium and phosphorus levels low and fluids to a minimum for optimal health in dialysis patients.
"He would even throw out his report card at the end of his treatment in front of other patients and clinical teammates," she continues. "One day, I was playing high-phosphorus bingo with the other patients on his shift. As I was handing out bingo cards, I skipped over him since he was usually disagreeable about participating in different activities."
The patient surprised Christine, calling out after her, asking for his bingo card. She assumed he was just trying to be funny at first, but he was serious.
"It turns out that he regularly went to play bingo with his mother, and loved playing!" she exclaims. "It just goes to show you that you cannot assume anything!"
With her love for learning, Christine especially appreciates the wealth of educational materials available for use at the DaVita clinic where she has worked for the past eight and a half years. Another plus is the clinic's location inside a hospital. "Our patients have quick access to medical care if needed," she adds.
As with most jobs, it's not so much where you work as how you work, and for Christine, that's what makes her clinic so special. Communication and community flow naturally, despite being a large center with multiple shifts and over 130 patients.
"There is a bond that is formed between patients and teammates," she observes. "It's not uncommon to see patients helping other patients in a variety of ways. We're like one big family."
Speaking of family, Christine's Quick Pan-Glazed Chicken was inspired by her own mother Luann's original recipe. Lucky for us, Christine's version of this savory dish is so kidney friendly it's practically kidney magic.
Get kidney-friendly meal plans with DaVita Diet Helper.
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Manage your kidney diet by finding values for 13 nutrients, including potassium and phosphorus.
Use this tool to learn about the important role phosphorus plays in the kidney diet.
Recipes, tips and news for people on a kidney diet.
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GAINESVILLE, Fla. – Scottie Wilbekin scored 16 points, leading all five starters in double figures, and No. 3 Florida beat Alabama 78-69 on Saturday for its 15th straight victory.
The Gators handled the Tide for the second time in 16 days and extended a school record for consecutive home wins to 29.
Florida (21-2, 10-0 Southeastern Conference) shot 62 percent from the field and finished with a season-high 22 assists.
Wilbekin was 3-for-5 shooting from behind the arc, making all three in the second half. Michael Frazier II was 3 for 8 from the 3-point range.
Frazier finished with 14 points, joining Wilbekin, Casey Prather (15), Will Yeguete (12) and Patric Young (11) in double figures. It was the first time all five of Florida's starters topped 10 points since Nov. 21, 2013 against Middle Tennessee.
Trevor Releford led the Tide (9-14, 3-7) with 25 points on 7-for-10 shooting.
SMU 76, No. 7 CINCINNATI 55
DALLAS – Nick Russell had 15 points to go with several big steals, and coach Larry Brown's SMU Mustangs stayed undefeated at home by ending Cincinnati's 15-game winning streak.
SMU (19-5, 8-3 American Athletic Conference) has already beaten three Top 25 opponents in seven games since moving into the renovated Moody Coliseum on campus five weeks ago. Before that, the Mustangs hadn't defeated a ranked opponent anywhere since December 2003.
Cincinnati (22-3, 11-1) hadn't lost since dropping consecutive games against New Mexico and Xavier in the first half of December. The Bearcats beat SMU 65-57 at home in the AAC opener on New Year's Day.
Ben Moore also had 15 points for SMU, while Nic Moore scored 14 and Cannen Cunningham 11.
AAC scoring leader Sean Kilpatrick led Cincinnati with 22 points on 5-of-18 shooting.
No. 8 KANSAS 83, WEST VIRGINIA 69
LAWRENCE, Kan. – Andrew Wiggins scored 19 points and Wayne Selden had 17 for Kansas, which padded its lead in the Big 12 standings.
Reserve Tarik Black added 11 points for the Jayhawks (18-5, 9-1 Big 12), who honored the 40th anniversary of their 1974 Final Four team by fending off the Mountaineers (14-10, 6-5) to take a two-game lead over surprising Texas in the conference race.
The 15th-ranked Longhorns on Saturday lost to Kansas State, which will host the Jayhawks on Monday night.
Juwan Staten scored 22 points and Eron Harris had 17 for West Virginia, which dealt with foul trouble nearly the entire game. At one point, the Mountaineers had five players with four fouls apiece, and Brandon Watkins and Devin Williams eventually fouled out.
No. 17 IOWA 85, No. 10 MICHIGAN 67
IOWA CITY, Iowa – Roy Devyn Marble scored 22 of his 26 points in the first half for Iowa.
Aaron White added 11 points and eight rebounds for the Hawkeyes (18-6, 7-4 Big Ten), who have beaten two AP Top 10 teams in the regular season for the first time since 1990-91, avoided a third straight loss at home and split the season series with Michigan.
Caris LeVert scored 22 points for the Wolverines (17-6, 9-2), who have lost two of three after starting 8-0 in the Big Ten.
Marble was 6 of 9 from 3-point range in the first half – more than the Hawkeyes made as a team the last five games. He finished 8 of 17 from the field and made all four of his free throws.
Mike Gesell had 10 points and matched a career high with eight assists for the Hawkeyes, who rank next to last in the Big Ten in 3-point field goals, but finished 10 of 17 from behind the arc. Melsahn Basabe added eight points and 10 rebounds.
Nik Stauskas, Michigan's top scorer, finished with 10 points.
No. 11 DUKE 89, BOSTON COLLEGE 68
BOSTON – Jabari Parker set career highs with 29 points and 16 rebounds, and Quinn Cook hit five 3-pointers and scored 21 points as Duke coasted to a win over Boston College.
Rasheed Sulaimon added 10 points for the Blue Devils (19-5, 8-3 Atlantic Coast Conference). Parker extended his Duke freshman record to 14 games with 20 points or more.
Olivier Hanlan led Boston College (6-17, 2-8) with 25 points. The Eagles have dropped 10 of 12, with their only conference wins coming against last-place Virginia Tech.
The Blue Devils put it away with an 18-0 run midway through the second half, improving to 18-2 against unranked teams this season.
No. 13 SAINT LOUIS 65, LA SALLE 63
PHILADELPHIA – Jordair Jett scored 19 of his 25 points in the second half, including the game-winning basket with 4 seconds left, and Saint Louis extended its school-record winning streak to 16 games with a victory over La Salle.
Dwayne Evans added 14 points to help the Billikens (22-2, 9-0 Atlantic 10) improve to 9-0 on the road – the best undefeated road record in the country.
Jerrell Wright matched his career high with 21 points for La Salle (12-11, 4-5), which has lost five of six. Steve Zack finished with 15 points and 13 rebounds.
KANSAS ST. 74, No. 15 TEXAS 57
MANHATTAN, Kan. – Marcus Foster scored a career-high 34 points on 13-of-16 shooting as Kansas State ended Texas' seven-game winning streak.
Foster's points were the most for Kansas State freshman since Michael Beasley had 39 against Kansas on March 1, 2008. Foster's previous high was 25 points against Oral Roberts on Nov. 13.
Will Spradling added nine points for the Wildcats (16-7, 6-4 Big 12) who extended their home winning streak to 12 games. The win improved coach Bruce Weber's record at Bramlage Coliseum to 292, 13-1 in conference games.
Isaiah Taylor had 17 points for the Longhorns (18-5, 7-3) while Connor Lammert added eight points. Texas entered the game with four players averaging in double figures.
No. 16 IOWA ST. 84, TCU 69
AMES, Iowa – Melvin Ejim hit 20 of 24 shots in scoring a Big 12-record 48 points and grabbed a career-high 18 rebounds to lead Iowa State.
Ejim had two 3-pointers and six dunks during his big game, one on a spectacular fast-break lob from DeAndre Kane that gave the Cyclones (18-4, 6-4 Big 12) a 67-52 lead and effectively put the game out of reach.
A 6-foot-6 senior, Ejim scored 20 straight Iowa State points during one stretch in the second half. It was his 30th career double-double.
Georges Niang added 11 points and Kane finished with 10 assists for the Cyclones.
Kyan Anderson led the Horned Frogs (9-13, 0-10) with 27 points and eight assists. Amric Fields scored 18 points and Karviar Shepherd had 11 for TCU.
Ejim padded his Big 12 scoring lead with a performance that topped the previous conference record of 44 points by Kansas State's Denis Clemente in 2009 and the Wildcats' Michael Beasley in 2008. His previous high had been 23 points against Oklahoma last season.
Iowa State's school record is 54 by Lafester Rhodes in an overtime victory over Iowa in 1987.
No. 18 KENTUCKY 69, MISSISSIPPI ST. 59
STARKVILLE, Miss. – Julius Randle scored 16 points and fellow freshman James Young added 11 for Kentucky.
Kentucky (18-5, 8-2 Southeastern Conference) has won three straight overall and seven in a row over Mississippi State. The Wildcats had an uneven game on offense but forced the Bulldogs into just 38.3 percent shooting (18 of 47) from the field.
Kentucky coach John Calipari used an unorthodox lineup for much of the game because of ineffective play and foul trouble. Jarrod Polson (30) and Jon Hood (13) both had season highs in minutes played.
The 6-foot-9 Randle was 8 of 13 from the field and grabbed seven rebounds. Dakari Johnson started for the third time this season and added nine points and eight rebounds.
Craig Sword had 12 points for Mississippi State (13-10, 3-7), which has lost five straight.
No. 20 VIRGINIA 64, GEORGIA TECH 45
ATLANTA – Sophomore guard Malcolm Brogdon scored 14 points and tied his career high with 11 rebounds as Virginia closed the game on a 22-1 run.
Joe Harris and Anthony Gill added 11 points each for the Cavaliers (19-5, 10-1 Atlantic Coast Conference).
Georgia Tech (12-12, 3-8) led 30-29 at halftime, but the injury-ravaged Yellow Jackets ran out of gas down the stretch.
Sophomore guard Chris Bolden scored 11 of his 13 points in the first half to lead the Yellow Jackets. He was 1 for 8 from the field in the second half when Georgia Tech shot 6 for 23.
No. 21 OKLAHOMA 88, BAYLOR 72
NORMAN, Okla. – Isaiah Cousins scored 15 of his career-high 21 points in the second half to help Oklahoma beat Baylor.
Buddy Hield had 19 points and Cameron Clark added 16 for the Sooners (18-6, 7-4 Big 12), who made a season-high 14 3-pointers and snapped a two-game skid.
Isaiah Austin scored a season-high 21 points for Baylor (14-9, 2-8). The Bears, who spent the first three months of the season ranked in the Top 25 and cracked the Top 10, lost for the seventh time in eight games.
Oklahoma took 29 shots from 3-point range and 27 inside the arc.
No. 25 PITTSBURGH 62, VIRGINIA TECH 57, 2 OTs
PITTSBURGH – Cameron Wright scored four of his 18 points in the second overtime to help Pittsburgh snap a two-game home losing streak.
Pitt guard James Robinson converted a four-point play with 33 seconds remaining in regulation to tie the score at 48.
In the second overtime, Pitt forward Lamar Patterson, who was held scoreless during regulation, made his first field goal of the game for a 54-52 lead. Wright added four consecutive free throws.
Pitt (20-4, 8-3 Atlantic Coast Conference) reached 20 wins for the 13th consecutive season.
Jarrell Eddie had 15 points for Virginia Tech


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On Labor Day, a British court convicted a group of terrorists who plotted to bring down airplanes. Today, in a feature in The Times (London), Andy Hayman, the man who led the criminal investigation into the plot, lashes out against unnamed Bush Administration officials. British counterterrorism officials had been carefully tracking the cells involved, doing their best to identify others connected to the plot. Throughout this period, Americans were briefed about the progress of the operation, with Prime Minister Blair updating President Bush with some frequency. The Americans, Hayman reports, were constantly skittish and concerned that their British colleagues, by dragging the investigation on, would allow a plot to be implemented.
The authorities in Pakistan had arrested a man called Rashid Rauf and the consequences of that were serious for our operation. Rauf, who hailed from Birmingham, was believed to be strongly linked to the senior command of al-Qaeda in Pakistan and as such was suspected as a key reference point for directing terror plots around the world. While not provable, he was also thought to be a contact for those attending terrorism training in the tribal areas. We suspected that the terrorism cell were known and linked to him.
If they got wind of his arrest it could scare the group and maybe prompt them into accelerating their planned attack — we had to get to the men in the British cell before they found out that Rauf was in custody.
Had the Bush Administration pushed Rauf's arrest as a way of shutting down the operation against the airline bombing plotters—forcing British counterterrorism to bring in its suspects now and effectively stopping the undercover investigation in its tracks? That's how Hayman sees it: "jittery Americans almost spoiled our efforts to foil the plot." If so, it would be another demonstration of Dick Cheney's one percent theory, which was constantly at loggerheads with law enforcement authorities advising a prudent, careful investigation that would both build a case to support convictions and take the terrorist operations out by their deepest roots.
More from Scott Horton:
Six Questions — October 18, 2014, 8:00 pm
Nathaniel Raymond on CIA interrogation techniques.
No Comment, Six Questions — June 4, 2014, 8:00 am
Mark Denbeaux on the NCIS cover-up of three "suicides" at Guantánamo Bay Detention Camp
From the June 2014 issue
Amount that President Obama has added to America's "brand value" according to the Nation Brands Index:
Simon Anholt (London)
A study suggested that the health effects of exposure to nuclear radiation at Chernobyl were no worse than ill health resulting from smoking and normal urban air pollution.
A Utah woman named Cameo Crispi pleaded guilty to having drunkenly attempted to burn down her ex-boyfriend's house by igniting bacon on his kitchen stove.
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"I hope that after reading the following pages the leaders of the Y. M. C. A. will start a campaign to induce good young men to do nothing. If so, I shall not have lived in vain."


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Dark NightsChristine Feehan
"The Queen of paranormal romance."—USA Today#1 New York Times bestselling author Christine Feehan is arguably paranormal romance's premier practitioner, critically acclaimed and widely beloved for her "Dark" novels, featuring the mesmerizin… more
Dark Nights
Beneath a Midnight MoonAmanda Ashley
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WOLFFANDescended from ancient shapeshifters, Hardane could take on wolf form to stalk the darkness. But as a man he had long, sinfully black hair and a body to entice any woman.He appeared to Kylene in her dreams, then rescued her from cert… more
Beneath a Midnight Moon
Lover BewareKatherine Sutcliffe, Christi...
Fans wait with bated breath for their new novels. Now, Christine Feehan, Katherine Sutcliffe, Fiona Brand, and Eileen Wilks give them a taste of what they've asks for in four stories of the most daring kind of love…
Lover Beware
As Twilight FallsAmanda Ashley
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Photographing ghost towns across the American West, Kadie Andrews takes a wrong turn and ends up in Morgan Creek—a spot that isn't on the map. It's a quaint little place, but there's something off about its complacent residents. And when t… more
As Twilight Falls
Dark Secret (Dark' Carpathia...Christine Feehan
Christine Feehan has thrilled legions of fans with her seductive, sensual Carpathian tales. Now, she presents the enthralling story of Rafael, a savage hunter from the darkest jungles, and the beautiful prey he would never let escape.
Dark Secret (Dark' Carpathian Book 15)
His Dark EmbraceAmanda Ashley
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A Vampire's Kiss. A Woman's Surrender.Tall, dark, mysterious—and with a faint scar on his cheek that only makes him more gorgeous—Kaiden Thorne is one schoolgirl obsession Skylynn never forgot. Now, returning to her childhood home after e… more
His Dark Embrace
Dark Celebration: A Carpathi...Christine Feehan
A NEW YORK TIMES BESTSELLER With her erotically charged Carpathian tales, Christine Feehan has enthralled a legion of fans, captivating them with a seductive world and the unforgettable characters-both human and not-who inhabit it. Now, sh… more
Dark Celebration: A Carpathian Reunion (Dark' Carpathian Book 17)
Dark Demon (Dark' Carpathian...Christine Feehan
Christine Feehan has worked magic on a legion of fans with her darkly thrilling Carpathian tales. Now she delivers the provocative tale of a female vampire slayer who proves as seductive—and mysterious—as the night dwellers she stalks… For … more
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Fever (Leopard)Christine Feehan
In Wild Rain and the novella "The Awakening," Christine Feehan created an exotic, sensual race-the Leopard People. Fever brings the two stories together for the first time in one volume, a one-way ticket to a dizzying new world of desire.In… more
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Desire the NightAmanda Ashley
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A Vampire In ChainsHeld captive in a basement prison, wrapped in silver chains, the vampire Gideon is too weak to fight the monster who enslaves him. For years, she's tapped his precious blood like a fountain of youth—sustaining him with h… more
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The Mammoth Book of Vampire RomanceTrisha Telep
Paranormal romance is a supernatural force to be reckoned with. Although packed with a menagerie of werewolves, shapeshifters and assorted demons, its undisputed king is none other than our favourite centuries-old bloodsucker - the vampire…. more
The Mammoth Book of Vampire Romance
Blood Oath: 1 (Blood Lines)Kit Tunstall
Average wait: < 1h
Book 1 in the Blood Lines seriesAnca has always thought her father was dead. So she doesn't believe Demi when he appears to take her to visit her dying father. Once she's convinced her father still lives, she agrees to meet him. It's only w… more
Blood Oath: 1 (Blood Lines)
Nalini Singh: The Psy-Change...Nalini Singh
A race with phenomenal powers of the mind. Human-animal shifters reviled for their passionate natures. Hostility simmers between them—along with hidden, passionate hunger—in the stunning Psy-Changeling novels. Discover the first five books … more
Nalini Singh: The Psy-Changeling Series Books 1-5
Air Bound (Sisters of the he...Christine Feehan
The sisters of Sea Haven, bound by the heart and the magical power of the elements, return in this soul-stirring new novel from Christine Feehan, #1 New York Times bestselling author of Spirit Bound… Air Bound For as far back as she c… more
Air Bound (Sisters of the heart Book 3)
Dark Lycan (Dark Series Book 24)Christine Feehan
"THE EROTIC, GRIPPING SERIES THAT HAS DEFINED AN ENTIRE GENRE" (J.R. Ward) CONTINUES… After spending centuries in a prison of ice, Tatijana of the Dragonseekers was freed. Awakened in human form, Tatijana yearns to explore the modern worl… more
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Night's Mistress (Children o...Amanda Ashley
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"A master of her craft." —Maggie Shayne "Ashley is a master storyteller." —Romantic TimesMara. She is mysterious, alluring, a creature of the night, torn between two unforgettable men. . .Kyle Bowden. A gorgeous, golden-haired artist f… more
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Originally published in the anthology THE ONLY ONE with stories by Christine Feehan and Susan Grant, SACRILEGE is once again available for fans who have been asking about it. A novella of 33,000 words, SACRILEGE is part of The Companion Reg… more
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Dark Wolf (Dark Series Book 25)Christine Feehan
WHERE DARK LYCAN ENDED, DARK WOLF BEGINS… BOOK NUMBER 25 IN CHRISTINE FEEHAN'S ACCLAIMED CARPATHIAN SERIES #1 New York Times bestselling author Christine Feehan now delivers her most eagerly awaited novel of all—ten years in the making—… more
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In her Drake Sisters novels, #1 New York Times bestselling author Christine Feehan delivers "everything her fans have come to expect" (Publishers Weekly). Now, she exceeds expectations as the fate of all seven sisters depends on the destiny… more
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Save to My Recipes
Orecchiette with Corn, Greens, and Ricotta
Published: June 2014 Servings: 4
- ½ pound orecchiette
- 2 oz. bacon, chopped
- 2 cups fresh corn kernels
- 8 cups Swiss chard leaves, chopped
- Kosher salt and freshly ground black pepper
- 4 oz. ricotta
- Torn fresh basil leaves (for serving)
Nutritional Information
Calories (kcal) 400 Fat (g) 12 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 61 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 16 Sodium (mg) 430
PREPARATIONView Step-by-Step Directions
Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes.
Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes.
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.
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Business Property Trust Picks Up Broadway SelfStorage for $1.1M
Tucson's Broadway Self Storage changed hands just recently, a trade publication reports. A limited liability company acquired the facility from Broadway Wilmot Self Storage, LLC and paid $1.1 million.…Continue reading →
Luxury Casitas Come to Sabino Canyon
The Pima County Board of Supervisors has recently voted to approve re-zoning for building a luxury-style apartment home complex consisting of 130 casitas on Tucson's east side on a 15.1-acre land along Sabino Canyon Road.Sabino Canyon Road Properties develops the project and has plans for three-bedroom luxury rental units located…Continue reading →
The Ensign Group Acquires 230-Bed Skilled Nursing, Rehabilitation Center
Formerly known as Kindred Transitional Care Northwest, Casas Adobes Post-Acute Rehabilitation Center has a new owner, a recent trade publication reports. The Ensign Group acquired the 230-bed skilled nursing facility located at the corner of Orange Grove and Corona roads, adjacent to Northwest Hospital Medical Plaza in Tucson.…Continue reading →
W.P. Carey Buys Raytheon Office Building for $19M
A real estate investment trust has just recently acquired a 143,650 square-foot Class A office building currently leased to one of The Raytheon Company's main business divisions, Raytheon Missile Systems which is the largest of Raytheon's six operating segments and the largest private employer in the Tucson area.…Continue reading →
The Army Builds Its Largest-Ever Solar Project in Southern Arizona
Development of a solar array in southeast Arizona is about to start, according to a written announcement recently released by the U. S. Army. The plant is designed to meet about 25 percent of the annual installation electricity requirement of Fort Huachuca, one of the United States Army's busiest transient…Continue reading →
Lightstone Group Acquires Aloft Tucson University Hotel from Starwood for $19M
Starwood has recently announced the $19 million sale of Aloft Tucson University to Lightstone Value Plus Real Estate Investment Trust II, Inc., a public, non-traded REIT sponsored by The Lightstone Group.…Continue reading →
Dine-in Movie Theater Replaces Grand Cinemas Crossroads 6
Roadhouse Cinemas, a group of local entrepreneurs will open a state-of-the-art dine-in cinema in Tucson later this year. The group will spend over $2 million on the recovery of Grand Cinemas Crossroads 6, an existing discount theater located at the corner of East Grant and North Swan Road at Crossroads…Continue reading →
County unveils new regional communications system, center
With a simple turn of a knob on their radio devices, more than 30 public-safety agencies — including the Tucson Police and Fire departments, the Pima County Sheriff's Department and seven county hospitals — have the ability to communicate with one another during emergencies now that the county's regional communication…Continue reading →
County Approves 716-Acre Multifamily Development Near Corona de Tucson County
The Pima County Board of Supervisors approved a development agreement with Diamond Ventures, Inc, Arizona Daily Star reports. The company is the owner of Hook M Ranch which is situated on 716 acres of land near Corona de Tucson. The development includes 1, 376 houses and 400 apartments, open space,…Continue reading →
Universal Health Services Acquires Palo Verde Mental Health Facility
Universal Health Services of Tucson, LLC has announced the acquisition of Palo Verde Mental Health from Tucson Medical Center. The institution has been renamed Palo Verde Behavioral Health.…Continue reading →


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Gear Review: Magpul does the 1911 a solid with new MOE grips
When I received an email from an industry friend telling me that Magpul had a new M1911 grip in the works, my initial reaction was an unenthusiastic, "meh". Not because Magpul doesn't make great kit, they do. It's just that the M1911 platform is over 100 years old; every conceivable grip variation has already been made. Read more