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Jesus on Trial: The unique presentation of Jesus in the Gospel of John
If you think you've fully grasped the truths of the Bible, it's time to take another look. Prepare yourself to receive a fresh perspective on the gospel of John, as Dr. Eric Wallace expounds on the unique presentation of Christ in this Fourth Gospel.
Examine the evidence through the lenses of our modern-day court system, as Dr. Wallace sketches out the exciting trial motif considering the various witnesses who give testimony to the identity and authority of Jesus as Prophet, Messiah and Son of God. Conclude for yourself the legal precedence of Jesus' accusers as Wallace argues the merits of Jesus' acquittal based on Deuteronomic law, and a wealth of exculpatory evidence tracing back to the Pentateuchal traditions.
Jesus on trial is a must-read for the bible scholar, pastor, Christian layperson or seminary student looking for a more in-depth study of the Gospel of John. As well as for anyone who is eagerly in search of evidence to support the "good news" message of Jesus Christ.
The Author
Eric M. Wallace, (PhD, Union Theological Seminary and Presbyterian School of Christian Education) is a Biblical scholar whose emphasis is in the New Testament in particular, Johannine studies. He has taught at Elmhurst College and North Park University in the Chicago metropolitan area. This monograph is taken from his dissertation "The Testimony of Moses: Pentatuechal Traditions and their Function in the Gospel of John."
Tags: gospel of John, Jesus


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Hi! I'm Wardee. I'm a wife, mother of 3, and traditional cook in Southwest Oregon.
Our son was born with itchy rashes all over his body. His knees, elbows and face were the worst. Instead of glowing with new baby freshness (like our other two children), he looked (and felt) miserable in his own skin.
We searched everywhere for a solution.
Pediatricians and allergists gave us steroid creams but his eczema got worse.
I wondered, "Was our house making our baby sick?"
I attacked the cabinets. All chemicals, fragrances and toxins were banished. And I spent a small fortune on the finest non-toxic and fragrance-free cleaners and personal products.
Our son's skin continued to get worse. 2-1/2 years went by.
Trying to get through each day with 2 young daughters, and a tiny son covered with red, angry, itchy rashes was a living nightmare.
In desperation, we became vegan. Amazingly, his eczema totally disappeared and his baby soft skin appeared for the first time!
But there were side effects.
The children and I, and even my husband, felt tired all the time and our weak muscles kept us from running and playing like we really wanted to.
Two critical questions haunted us:
1- What really cured our son's eczema? Was it the lack of animal foods, or was it the absence of processed foods?
2- What should we feed our family to give them a lifetime of good health, vibrancy and energy?
We decided to give meat one more try – but different meat this time around. We dined on free-range organic chicken, grass-fed beef, and wild salmon. (Also eggs, but we purchased regular grocery store eggs.)
The result? The eggs gave my son a flare-up, so we stopped eating them. Everything else was a huge success – no flare-ups, no ear infections, his muscle tone improved and his energy went up! (Later on, we tried pastured, organic eggs and he did fine.)
We tried one more experiment, too. I sprouted some grains and discovered that our gluten-intolerant daughter could eat them without any trouble.
Now our entire family could eat, laugh and play together. Our son didn't have eczema, and no one got sick, either! (Literally, the kids have never, ever gotten another ear infection, sinus infection, or anything else like that at all. Not a single one since in about 10 years!)
Today our home is filled with more joy than I could have ever dreamed possible. My husband and I both work from home and we homeschool all 3 kids.
I have dedicated my life to sharing this one simple message: The healthiest foods are God's Natural, Organic, Whole Foods, Grown Locally, In Season… AND traditionally prepared to bring out their best.
My mission is to help you simply, quickly, and easily bless your family with good health, vibrancy and energy by using the GNOWFGLINS techniques taught in my online Traditional Cooking School, so that you can embrace every good thing that God has designed for you and your family.
How Traditional Cooking School Was Born
Since 2009, I have taught my Traditional Cooking methods to women all over the world.
My methods have helped so many families that a major publisher asked me to write a book: The Complete Idiot's Guide to Fermenting Foods. What an honor!
Now, I spend my time restoring long-lost recipes and teaching moms how to use Traditional Cooking techniques to:
- Delight your family with delicious, nutritious meals that are simple and easy to make (and don't require you to spend all day slaving in the kitchen).
- Honor God and family with whole foods and traditional recipes that follow God's Design for Healthy Eating.
Get "in touch" with your food — and in touch with our Designer. (After a while, cooking becomes a moving meditation, almost a living prayer.)
- Turn your battle-scarred kitchen into a safe haven and mini-retreat. (If you're going to cook anyway, here's how to find peace and pleasure in the process.)
- Create convenient meals that support your busy life (I'm the type of person who appreciates the most convenient way of cooking. That's why I fell into the processed food trap years ago, but thank God I've found a better way.)
- Transform meal and snack time into family bonding time (My son and I make homemade organic popcorn together, and the shared time is worth as much to us as the healthy popcorn itself.)
Traditional Cooking offers you guilt-free, completely satisfying cooking and eating at every level. You create and serve healthy foods easily and simply, and you make your family members so happy they're practically licking their plates clean. And begging for more! I'm not kidding; I've seen it happen over and over.
I'm willing to bet that you'll find my kind of Traditional Cooking as convenient and easy, and as delicious and healthy, as anything you've tried before. I also know that with time, you'll be looking good, feeling good, and doing good — for God, yourself, and others.
Do you want to get that glow back in your skin and put a spring in your step? How about shedding some weight? That's the looking good part. You'll be feeling good, too, as your energy comes back to keep up with the kids or to meet your own goals for increased physical activity. And doing good? That's the best part! It's that great feeling that wells up inside when you're serving others and God your very best — it completes the whole picture and brings meaning to it all.
What Others Have to Say About Traditional Cooking School by GNOWFGLINS
"I do share your sentiments. You have expressed them so beautifully. I can't put into words how I feel about our God-given earth and everything created in it for the use of everyone here, but you have said it so well. Thank you. I want to pass this on to others." –Marly
"Kitchen Stewardship certainly has similar goals, of being good stewards of the gifts God has given us. It is good that God gave us such gifts on earth and a handbook to teach us how and why to take care of them! Keep up the good work!" –Katie
I am so grateful to have so many wonderful, supportive friends in the Traditional Cooking School community, but the real question is: Does Traditional Cooking School really work? Maureen Valdivia says, "Yes!"
Here is her story…
Success Story: How This Traditional Cooking School Member "Accidentally" Lost 100 Pounds
Maureen Valdivia has Hashimoto's Thyroiditis.
It is a condition that tells the thyroid to produce too little of the thyroid hormone. It also causes weight gain.
As you can see, she has undergone an amazing transformation. What's her secret? Traditional Cooking the GNOWFGLINS way!
Maureen feels great and lost over 100 pounds using traditional foods… without even trying!
In Maureen's own words…
I cannot tell you how "at home" I felt in Wardee's classes. Her presentations were "from the heart" and I could tell she just wanted to help others.
And guess what happened? Though I wasn't trying to lose weight during this exciting time, I lost 100 pounds without even trying. I was following what I learned from Wardee with a particular focus on a gut-healing diet. My symptoms started improving then and I am still improving to this day. I don't feel sick all the time, my brain fog is practically gone, I have my energy back, and my monthly female cycles are so much better. These classes were the turning point for me.
Maureen suffered for more than 10 years with worsening symptoms of Hashimoto's Thyroiditis. Conventional medicine couldn't help her and made her feel worse.
So she began her own healing journey with the Traditional Cooking School methods I teach. Today, she is feeling oh-so-much-better with improved energy and mental clarity — and she lost 100 pounds without even trying!
Isn't that just awesome? I am so, so happy for Maureen. Look at the joy on her face!
Is Traditional Cooking School Right For You?
As a Traditional Cooking School member, you get:
- Unlimited 24/7 access to all our 200+ hands-on video demonstrations and printable tutorials, organized in 9 clear, simple Courses. Plus, links to related forum threads or helpful community resources.
- Tons of exclusive, original recipes specially prepared for our Traditional Cooking School members.
- Complete weekly done-for-you menu plans. Every Friday, you receive a complete menu plan for 3 dinners, 1 breakfast, 1 dessert, and 1 fermented food. Each menu plan comes complete with simple preparation steps, a printable shopping list, a weekly schedule (to help you decide what to make and when to serve it), and a heart-warming family devotional.
- A complete Traditional Cooking Lifestyle Makeover, free with your membership! (Get your family's new Traditional Cooking Lifestyle featured at the monthly Roundtable Meeting or delivered by private email, it's up to you.)
- Unlimited access to our active private forum. Need help with any of the techniques or recipes? The forum is a supportive learning network of other traditional cooks just like you. It is a fun place to fellowship, visit and connect with other Traditional Cooking School members world-wide.
- An exclusive, private invitation to the Cooking Masters Roundtable Meeting — Ask me your stickiest questions about traditional cooking, techniques or challenges; and I will answer them live on the webinar.
- Monthly drawings for free tools, ingredients and cooking services that elevate your Traditional Cooking skills to the professional leagues (Hint: I award the prizes at the Roundtable Meetings, so make sure you're on the call live!).
- On-going, first-responder access to new video lessons, audios, and printable tutorials — you get first dibs on fresh new techniques, recipes, ideas and inspiration as soon as they're released.
- A steep 20%-off Members-Only Discount on all of our eBooks. Each eBooks sells to other customers for $20, but you get first pick of your favorite eBooks for only $16.
Plus, 2 special Monthly Bonuses —
- Bonus #1: The monthly Accelerator eBooklet — a collection of recipes and articles to help you master traditional cooking faster and make your meals even tastier.
- Bonus #2: We lovingly call this one your "Thank-You" Video — it's our way of saying "thank-you" for being a member. Our monthly bonus Thank-You Videos spill the beans on tasty recipes, charming handicrafts, homesteading ideas and DIY projects. We hold nothing back! (Many of our students report that this is their favorite part of Traditional Cooking School.)
Which Life-Giving Course Do You Want to Enjoy First?
Traditional Cooking School is organized into 9 clear, simple modules: Fundamentals of Traditional Cooking I & II, Sourdough, Cultured Dairy and Cheese, Lacto-Fermentation, Dehydrating, Real Food Kids, Allergen-Free Cooking, and Cooking Outside.
Here's a quick taste of what you'll learn in each course.
Course 1: Fundamentals of Traditional Cooking I
This course is the foundation of all Traditional Cooking.
The skills in this course were carefully selected to give you a sturdy jumping-off place into the world of Traditional Cooking and a behind-the-scenes peek into how real moms create healthy, nourishing meals that honor God and family.
You will learn:
- Why Traditional Cooking School exists and why it is a trusted resource for thousands of members
- How to soak whole grains, nuts and seeds — cancel out anti- nutrients and unlock the super-power nutrients hidden inside (plus, it just tastes better),
- How to make soaked whole-grain flour baked goods
- How to soak and cook dry beans
- A no-fail method for sprouting beans and whole grains
- How to cook chicken and make chicken stock
- How to make skillet dinners — This dependable formula that will save dinner on a busy night.
- How to make water kefir and dairy kefir (Here's how to wean the kids off soda and introduce a delicious, naturally sweet drink that's good for them.)
- How to make soft, spreadable cheese
- How to make sourdough bread
- How to bake with sprouted flour
- How to make naturally pickled foods
Video: Easy Soaked Muffins
'Why it's important…'
I have learned so much. I have learned *why* it is important to prepare foods using these methods, not just from a scientific point of view but as a Christian who believes our bodies are a temple we need to use to glorify God. –Carla V.
Course 2: Fundamentals of Traditional Cooking II
Now it's time to take your skills up a notch. This course will teach you how to turn your individual Traditional Cooking skills into complete, down-home-satisfying meals that delight the whole family.
Specifically, you will learn:
- How to create warm, nourishing, center-of-the-plate delights using wild and pastured meats, organ meats, dark stocks and fish stocks,
- How to prepare grains to cancel out anti-nutrients and unlock the super-power nutrients hidden inside,
- How to strategically add super foods, vegetables, homemade salad dressings and sauces to enhance the healthy benefits of the meats you serve (Once you know the secrets of combining foods, the kitchen becomes your playground.)
- How to make ghee — on the stove or in the crock pot, it's up to you,
- How to stock your Traditional Kitchen with tools that reduce preparation time, won't react negatively with your food, and make clean-up a breeze. (Don't worry. Most of the equipment is inexpensive, easy to find, and will last a lifetime.)
- How to make naturally sweetened desserts,
- Exactly how to add healthy fats and real salt to your family meals (Are you getting mixed messages about fat and salt? I debunk the myths and take the fear out of cooking with these unfairly villainized ingredients. Plus, I give you my top 3 recommendations for the best salts and exclusive discount coupons so that you can start enjoying flavorful, satisfying meals again.)
- How to make healthy snacks that the kids actually want to eat (and won't spoil their appetites for dinner),
- How to handle corn — that is a special case that you don't want to miss,
- How to travel with real foods (If you've ever had to miss out on an important dinner because the restaurant didn't serve anything you could eat, then this lesson is for you),
- Plus, a bonus! — an entire video lesson is devoted to preparing tender, grass-fed, BBQ steak (a treat for the steak-and-potato lover in your home).
Video: Fundamentals II — The Adventure Continues
'You made the transition easier…'
You've helped make this transition easier… as trying to go through it on my own was very confusing. Having your classes gives me the focus and the guidance I need. –Billie Y.
Course 3: Sourdough
This course is based on one simple idea: Imagine if 5 expert, traditional cooks invited you over for tea and blessed you with all of their secrets for creating healthy, delicious breads that thrill the pickiest eater, satisfy the biggest eater, and support the healthiest eater, all while honoring a frugal budget, fitting into a busy lifestyle and bringing your family closer together.
In this course you will learn:
- How to start and care for your sourdough starter — the easy, set-it-and-forget-it method anyone can use,
- How to make a Gluten Free starter,
- Committed, practical or laissez-faire – What is your sourdough style? (Fit sourdough into your life the easy way),
- How to use spelt (ancient non-GMO wheat) flour to drastically reduce gluten, while also baking light, fluffy loaves of bread,
- The surprisingly healthy "left-overs" your starter will gladly eat (save money by making other foods do double duty as starter food)
- The "Bucket" method for creating a sourdough starter that raises itself (no more waiting overnight for your breads to rise)
- How to adapt any recipe to sourdough (and give new life to your favorite family meals)
- How to make tender, mild and sweet breads for every diet (gluten- friendly or gluten-free, all diets are sourdough compatible)
- How to dehydrate and preserve a starter (save some, give some to a friend, and have some ready just in case you want to quickly refresh your "mother" starter)
Here are just a few of the recipes you'll find in the Sourdough course:
- Golden Fluffy-Beyond-Your-Wildest-Dreams Pancakes (no more slaving over a hot griddle – this one 10" pancake will feed your whole family),
- Espresso Chocolate Cake with Coconut Butter Cream Frosting (an easy-to-serve gourmet delight with down-home charm),
- No-Knead Sourdough Bread (the classic recipe updated for today's busy lifestyles),
- The Famous Better-Sit-Down-Before-You-Try-Them Sourdough Cinnamon Rolls (make any day feel like a celebration),
- Celebration Crepes (layer this french treat with berries and homemade cream cheese for delightful crepe "cakes"),
- Plus, muffins, tortillas and tortilla chips, spelt sandwich bread, english muffins, crackers, pizza crust, honey whole wheat bread, gingerbread, pasta, pocket bread, corn bread and fritters, donuts, biscuits, pot pie, scones,
- And 2 bonus lessons — Sourdough cookies and even, Bisquick-inspired "impossible" pies!
Video: What, How, and Why of a Sourdough Starter
'Just amazing…'
The Sourdough lessons have been just amazing. I had enjoyed baking with sourdough for over a year, but now I feel a new inspiration and love finding all the wonderful things that I can do. –Millie C.
Course 4: Cultured Dairy and Simple Cheeses
Does dairy give you tummy trouble? Once you know the secrets of how to prepare dairy for maximum flavor and easy digestion, you are well on your way to enjoying milk again.
In this course you will learn how to make cheeses, drinks, spreads and sauces that unlock the power of milk's fat-soluble vitamins, probiotics, and healthy fats.
The beneficial organisms that you add during the culturing process cause an explosion of life-affirming vitamins, minerals and enzymes that you can't get from any other food or cooking process. It's truly a cornerstone to healthy living.
In this course you will learn:
- How to make sour cream, creme fraiche and whole-milk buttermilk,
- How to make cultured butter and buttermilk,
- How to make clabbered milk and cheese,
- How to make traditional yogurt and just-like-the store yogurt
- Ways to enjoy kefir — includes recipes for kefir cream and kefir ice cream, kefir cheese and cheese balls,
- How to make ricotta, soft cheese, cottage cheese, feta, middle eastern fresh cheese, queso fresco, fresh cheddar, and traditional mozzarella,
- How to propagate mother cultures,
- Plus, 3 bonus videos! — How to wax cheese, how to mold and shape soft cheese, and how to make cultured, flavored cream cheese.
Video: 6 Reasons to Eat Cultured Dairy Foods
'Food that heals and nourishes…'
You've shown me how to transform our food from something we eat into something that heals and nourishes our bodies. I love being able to prepare healthy foods with my family… Praise the Lord for His beautiful ways! –Michelle P.
Course 5: Lacto-Fermentation
Did your Grandmother serve pickles for dinner? Long before the grocery store sold pickles in glass jars, moms knew that serving homemade pickles at dinner time was a great way to top off a meal and stop tummy aches before they started.
In this course you will learn how to "pickle" foods to make them more nutritious, stay fresh longer, and taste even better by letting the food develop its own complex flavors and pleasing textures.
As a bonus, properly fermented foods contain vitamins, enzymes, and active cultures — which help your gut, your immune system, and your digestion. Since 80% of your immune system is in your gut, serving "pickled" foods is one of the best things you can do to help your family stay healthy during cold and flu season.
In this course you will learn:
- How and why lacto-fermentation is so good for you and your family (I am especially fond of this topic since I wrote the Complete Idiot's Guide to Lacto-Fermentation. I hope to share my passion with you.)
- How to ferment fruits — whole fruits, chutneys and preserves,
- How to ferment veggies — krauts, pickles, salsas and relishes,
- How to make your own mayo, mustard, ketchup, horseradish and hummus,
- How to make kombucha, kvass, natural sodas and advanced water kefir,
- How to make bean paste, natto and tempeh,
- How to make clabbered milk, cultured butter, yogurt and soft cheeses,
- How to pickle fish, eggs, lacto-ferment red meat and cure olives,
- How to create a simple sourdough starter that you can use on a moment's notice to whip up a batch of homemade pancakes, waffles, and crepes (there's also some advanced recipes here for days when you have a little more time),
- How to plan probiotic meals,
- Simple no-fail formulas that will have you turning out lacto-fermented foods using your imagination and whatever happens to be in season,
- Plus, a bonus lesson! — Fermented honey (raw honey is great, but watch what happens when you add the benefits of fermentation. Amazing.)
Video: Lacto-Fermented Guacamole
'Up a few notches…'
You've shown me that what I thought was a healthy way of eating could be stepped up a notch. OK, a few notches. –Wendy N.
Course 6: Dehydrating
Do you want to give your family peak-season freshness, flavor and nutrition even during the bleak winter months? Then this course is for you.
You will learn how to dehydrate every food group — fruits, veggies, broth, meats, beans, grains, eggs, dairy, herbs, and mother cultures — and then bring them back to full richness, flavor and vitality whenever you want a quick, nutritious meal.
Why does this matter? Well, if you've ever tried to buy grocery store tomatoes in February, you know they look like plastic and taste like rubber erasers. No wonder most kids say they hate tomatoes!
Dehydrated foods:
- Store well at room temperature for long periods of time,
- Retain vitamins, enzymes, and other nutrients,
- Require less time and energy to preserve than other cooking methods, and
- Are lightweight and portable (this is handy for camping and traveling with real foods, especially if you have a large family and can't bring your entire garden along).
- Plus, they're fun to make and taste great!
In this course you will learn:
- Why dehydration is often the best choice for preserving the health and vitality of your food,
- What tools and equipment are best
- How to dehydrate and where to get the best foods for dehydration
- How to store your freshly dehydrated food
- How to dehydrate fruit — sliced, whole, candied and fruit leather
- How to dehydrate vegetables — sliced, diced, shredded, powdered, pureed, and mashed
- How to dehydrate herbs, beans, grains, eggs, dairy, broth and stock
- How to dehydrate meats — jerky, pre-cooked and raw liver
- How to dehydrate mother cultures — sourdough and other lacto-fermentations
- How to cook with dried foods — breakfast, main dishes, side dishes, and desserts
- How to make trail foods for hiking and camping
- How to ferment dried foods
- Plus, a bonus lesson! — I have even included a special recipe for Kombucha Scoby Jerky. Yummy.
Video: How to Dehydrate Plums
'Traditional cooking resource…'
I love the resource you are to cooking traditionally! –Lori P.
Course 7: Real Food Kids
Who does the cooking around your house? Would you like to take the day off from time to time? Would you like to have confidence, that your children will be able to cook their own healthy meals now and when they grow up?
This course will help you create your own Family Kitchen that churns out amazing food, laughter, silly songs, and life-long healthy cooking skills.
The course is based on one simple idea: "Everyone eats, everyone cooks."
You will learn how to:
- Create your own inspiring cooking philosophy for your Family Kitchen (All you have to do is answer a few simple questions and then press "go" on your computer screen. The computer creates a frame-worthy piece of art that the whole family can enjoy.)
- Develop routines that work for every child at every age
- Help the kids develop a healthy approach to kitchen safety
- Help the kids recognize real foods (If it comes from a box or a can, it's probably not real food! But you already knew that. 😉 )
- Develop your unique teaching style (Plus, how to hold onto your grace and patience when all chaos breaks loose… it happens.)
- Choose the best kitchen tools and gadgets for kids (and instantly spot which ones to avoid at all costs)
- Organize your Family Kitchen to be kid-friendly (Hint: We keep our drinking cups in the bottom drawer. Why? So that the toddler can help by putting water glasses on the table. It looks weird but it works.)
- Turn kitchen "chores" into enjoyable acts of kindness and service
- Set up kids of all ages for cooking success: Babies and Toddlers; Swing Cooks (ages 3-6); Line Cooks (ages 7-11); Sous Chefs (ages 12-15); and Head Chefs (ages 16-18)
- Let the kids succeed on their own in the Family Kitchen creating kid-friendly breakfasts, lunches, dinners, snacks and desserts (These meals are easy for kids to make, nutritious and enjoyable for the whole family to eat — rarely do you find a kids' cooking book or class that has all 3 of these qualities. If you've ever been guilt-tripped into tasting a Spaghetti-o muffin, you know what I'm talking about.)
- Plus, a bonus class called Napkin Origami and Folding — Sometimes there are just too many cooks in the kitchen. Keep the kids busy decorating the dinner table with beautiful and functional napkin decorations. (This is perfect for the child who is too young to stir the big pot or who has already finished their cooking job and still wants to help impress Daddy.)
Video: Healthy, Homemade Popcorn
'From the bottom of our hearts…'
I am learning things that I know will help my children. We can teach them how to use food the way God intended. Thank you from the bottom of our hearts! This course is extremely timely, and, to be frank, an answer to prayer. –Mary K.
Course 8: Allergy-Free Cooking
Does your child have a food allergy? Do you have to send special (often, boxed or pre-packaged) food with her to sleep-overs? Does she have to sit at the "peanut free" table at school?
This course shows you how to cook around your family's food allergies and sensitivities while serving nutritious and delicious meals that give your child every possible advantage for healing from food sensitivities — all on a shoe-string budget.
In this course you will learn:
- What Allergy Free Cooking is (what it isn't) and how to reclaim your power in the kitchen
- The best tools and cooking equipment for your Allergy Free Kitchen (taught by real mothers who've been down this road before and know what's at stake)
- How to cook Dairy Free: main dishes, side dishes, fermented foods, desserts, and homemade milk substitutes that taste as good (or better) than the dairy-full version. (Plus, you can say good-by to tummy aches and frantic phone calls from the school nurse.)
- How to cook Egg Free: homemade egg substitutes, desserts, and baked goods that are as light, fluffy and tender as anything you'd see in an artisan bakery.
- How to cook Gluten Free: breakfasts, main dishes, breads, baked goods, sourdough, and desserts that are easy to digest, stay fresh tasting, and look as beautiful and inviting as their gluten-full cousins.
- How to cook Grain Free: breakfasts, main dishes, breads, baked goods, and desserts that allow you to indulge in your love of comfort food without any of the consequences. Here's your free pass to eat and feel happy.
- How to cook Sugar Free: desserts, beverages, fermented foods, jams and preserves. Give your taste buds a delicious sweet treat that won't wreak havoc with your system.
- How to cook Nut Free: Eating nut-free doesn't have to mean restrictive or boring — this lesson will show you how to cut out boredom, and ramp up the nutritional value of your favorite foods.
- How to work around special allergies; plus, I'll show you the latest research and hope for breaking free from allergies.
- And, a bonus class! — Ancient Grains. This lesson will show you how to make breads that stand up to being slathered with your favorite spread, turned into sandwiches or enjoyed all on their own. Ancient grains are naturally low in gluten, easy to digest and (once you know the secret) are surprisingly easy to turn into bakery- beautiful loaves of bread.
'Enjoying our food greatly…'
Our family is experiencing greater health and nutrition and enjoying our food greatly. My family is much less resistant to the changes in our diet since using your course. This is money well spent and I will continue to subscribe. –Robin M.
Course 9: Cooking Outside
Want to do more cooking outside, beat the heat and make life more fun and interesting? Even simple meals taste better when cooked outdoors. The fresh air and the invigorating feeling of being outdoors really work up an appetite!
Plus, cooking outside helps slow the family down. My kids will sit around a fire and talk for hours, instead of barreling through 15 minutes of eating at the inside table. It is a great way to connect without having to plan a big vacation or outing.
In this course you will learn:
- How to set up a complete outdoor kitchen on a shoe-string budget (You probably have most of what you need already hanging around the house.)
- Transform a portable roaster oven into an outdoor bakery oven… and make an ooey-gooey fruit cobbler,
- Convert a dehydrator into a professional-quality yogurt maker… and make delicious, thick, raw milk yogurt from scratch,
- How to hard "boil" eggs, and make tender baked potatoes in the crockpot,
- How to bake sourdough english muffins in a roaster oven (I also share my secret for giving english muffins their cute shape without fussing with patting, rolling and cutting them out)
- How to cook in glass jars — make fun, whimsical, individual cheesecakes, muffins and savory foods. Glass jars hold up great to high heat and pressure, so you can stop worrying about keeping the cooking heat at a steady perfect temperature,
- How to cook on a camp stove
- How to grill on direct and indirect heat
- How to cook over an open fire
- How to cook in a sun oven, and
- How to smoke meat — (This one is a favorite with all my kids.)
- And a few more bonus outdoor cooking techniques, too!
Your Teachers — "We're Ready to Show You a Whole New Love of Food!"
I remember what it was like when I first started exploring traditional cooking.
I armed myself with the best book I could find and bravely marched into the kitchen — for a while, all I managed to make were uber-dense loaves of bread and a couple of mini kitchen explosions. It's funny now, but it sure wasn't funny then!
That's why I've gathered together an all-star cast of the kindest, most nurturing and supportive teachers ever gathered to teach traditional cooking.
I am the Lead Teacher for Traditional Cooking School, but you already know my story, so…
Here's a short introduction to the other teachers you'll meet inside our classroom:
- Katie Kimball runs a popular blog called KitchenStewardship.com. She teaches our Sourdough, Cultured Dairy, and Real Food Snacks classes.
- Jami Delgado teaches Real Food Kids, Dehydrating, and Allergy-Free Cooking. She blogs at EatNourishing.com.
- Erin Vander Lugt teaches Sourdough, Fermentation, Cheesemaking and other classes for TraditionalCookingSchool.com.
- Megan Stevens teaches Allergy-Free Cooking and blogs all things gut-healing at EatBeautiful.net.
- Plus Christina, Sara Kay, Jami, Paula, Melissa, Chris, Tammy, and other special
guest teachers!
Watch the Video, Make the Recipe, Check It Off the List. It's That Easy.
The Traditional Cooking School Classroom is just like a real classroom but without the stress of finals or term papers. Everyone succeeds here.
When you enter the private member Classroom, you'll see all 9 Courses. You can take 1, 2, or all of them at once. Take them in order or skip around. It's up to you.
As you move along, you can track your progress and celebrate your achievements. Here's how it works.
Browse the modules (courses), and click "Take this Course" to get started on your favorites.
Look at the sidebar to see all the Courses that you have registered in — remember, you can register for as many as you like, or for just 1 at a time.
Click on any lesson in your registered Courses — you'll see all the videos, recipes, lessons, printable tutorials, bonus articles, audios, and links to related forum threads or helpful community resources.
When you're done with a lesson, click "Mark Complete".
The eCourse Progress Meter will show you how far you've come. You can come back any time and pick up right where you left off!
You'll know you've completed the course when the eCourse Progress Meter turns a solid green.
And, when you're done with a course, you can take the quiz. You'll get a printable Traditional Cooking School certificate on the spot with a passing score!
Here's What You Get:
As a Traditional Cooking School member, you get:
- unlimited 24/7 access to all our 200+ hands-on video demonstrations and printable tutorials,
- tons of exclusive, original recipes,
- weekly menu plans that help you take the guesswork out of meal prep,
- detailed info on what tools you need and where to find the best whole food ingredients,
- formulas you can use to "make over" your current family favorites…
- bonus articles, audios, and links to related forum threads or helpful community resources,
- fun quizzes and frame-worthy reward certificates to celebrate your successes and mark your growing cooking skills,
- plus much, much more!
I'm so sure I can help you that I gladly offer you a 30-day 100% Satisfaction Guarantee on your membership in Traditional Cooking School. You can cancel at any time.
How Traditional Cooking School Saves You $15,147 and Takes You to the Front of the Class
At mealtime, you have 2 choices: eat in or dine out.
A typical meal out for our family costs $75. If you multiply that by several meals a day and several meals a month, it quickly drains the food budget.
Plus, the food preparation is not traditional. That means when our family dines out, we are limited to only 1 or 2 items on the menu (if that…). So, we end up eating lower quality food and paying more money.
Your other choice is to cook dinner yourself (and get the kids to help).
If you don't have a traditional cooking grandmother to teach you the methods, you'd be lucky to find a private cooking class in your town. They're very rare.
I found one in Texas but they charge $99 per class. It's a group class (with limited personal attention), and the classes aren't video-taped (which means that if you don't get the technique right away, you're stuck having to retake the class or give up on the recipe. Very disappointing.)
On the other hand, Traditional Cooking School's Cooking Outside class (all by itself) contains 17 hands-on video demonstrations, printable tutorials, bonus articles and other resources.
If you had to learn each lesson in a group cooking class, you'd pay $99 times 17 lessons… that's $1683, and you still wouldn't get the videos, eRecipes, and other resources.
If you wanted to take all 9 Courses live, that comes to $15,147… plus you'd have to hire a sitter for the kids, pay for gas, and rototill your schedule to allow for 153 weekly lessons (that's nearly 3 years of cooking classes).
And that assumes you could even find a class on the specific technique (like sourdough or lacto-fermentation) that your family needs. Again, very rare.
Here's the good news.
Membership in Traditional Cooking School is only $37 per month.
It's a clear bargain. You won't find classes like this anywhere else, at any price.
And here's a special offer: I want to give you 3 months of Traditional Cooking School as a free gift.
Here's How to Get 3 Months of Traditional Cooking School for Free
For a limited time, you save 25% when you pay for a 1-year subscription — that's a savings of $111. That's the same thing as paying for 9 months and getting 3 months free. It's a terrific bargain, but it won't last forever.
Remember, this special package is backed by my full 30-day, 100% guarantee — no questions, no hassles.
To get started, simply click here or the Join Now button below.
Your Satisfaction is 100% Guaranteed
I know you'll love loading up the family dinner table with life-giving meals created with the skills you develop in Traditional Cooking School — so I am backing you with a 30-day 100% Satisfaction Guarantee.
During your first 30 days of membership, if you decide that Traditional Cooking School isn't for you, I will refund 100% of your purchase — no questions asked.
Classroom Space is Limited
Even though this is an on-line class, I can't help unlimited members. Traditional Cooking School is my baby, and I pour my heart and soul into it.
Every member gets my personal attention. I answer questions, adapt recipes, and even create new hands-on video demonstrations when enough members share their interest in new topics.
If you think that Traditional Cooking School is for you, then please give it a try.
Remember, you can cancel your membership at any time. (If you cancel within the first 30 days, I will refund your entire purchase price.) So you risk absolutely nothing.
Click here to join now with a no-risk 30-day guarantee »
I'm Holding a Seat For You
You gotta HURRY, though. Like I said, classroom space is limited.
Traditional Cooking School is bursting with longtime fans and loyal customers. Getting one of them to give up their seat is like pulling teeth.
If I hear from you in the next few days, you can feel confident that I still have room for you in the classroom. If you wait too long, I may have to place your name on a waiting list.
But it could be a long wait. Like Maureen Valdivia said, she's been a member for over 4 years and she's not giving up her place any time soon.
Once you enter Traditional Cooking School, you have a full 30 days to decide if you want to create even more delicious, simple, healthy foods that honor God's Design for Healthy Eating, or cancel for a full refund. No hassles. Your word is all I need. I will treat you with total respect and honor your request immediately.
This is a special privilege I'm offering ONLY to women like you who want to honor God and their families by serving God's Natural, Organic, Whole Foods, Grown Locally, In Season… and ONLY to those women who are dedicated to embracing traditional cooking and passing those skills on to their children.
Look, if you have come this far, I know that you are exactly the right kind of person for Traditional Cooking School. So, there is a special place in this community for you.
If you don't want it, I understand… drop me a note at "email@example.com" and I'll place you on the waiting list for the next time I open the doors. Please note, there are no guarantees. (When I open the doors again, all new students rush through the doors on a "first-come, first-served" basis.)
So sign up right now, while you're thinking about it. I don't care if you're an experienced cook, or if you're so new in the kitchen that your in-laws will only let you bring the side salad to pot lucks. It doesn't matter. Just watch what I reveal in the hands-on video demonstrations… and then go cook the best meals of your life.
It really is that simple.
Here's What To Do Now:
- Use your credit card and click the Join Now button below.
- Decide whether you want to get 3 months free (when you sign up for the yearly plan and pay for 1-year in full), or choose the convenient monthly payment plan… and I'll take care of everything else.
- You will receive instant access to the Traditional Cooking School classroom. Look for the Welcome Video on the front page of the classroom.
- Press play, and I will personally give you a tour of your new classroom.
Click here to join now with a no-risk 30-day guarantee »
Again, you are completely covered with my generous 30-day 100% money-back guarantee, so you don't risk anything.
Don't let this opportunity slip away.
Just order right now, while you're thinking about it.
God bless you and your family,
–Wardeh ('Wardee') Harmon
Traditional Cooking School Master Teacher
GNOWFGLINS Founder
P.S. Now is your time to break free from the limitations and misery of meals that wear you out and make your family sick…. You can transform your dinner table into a gathering place full of laughter, love and life-giving food. Plus, for a limited time, you can get 3 months of your membership for free.
Click here to join now with a no-risk 30-day guarantee »
What Our Friends Say
"You'll get a regular mom, standing in her own kitchen, showing you how to make foods like soaked muffins, dry beans, water and dairy kefir, whole chickens (and stock), soft cheese, sourdough bread, and fermented vegetables. I am sold!"
Stephanie Langford
Keeper of the Home
"I get my best advice from friends, just chatting and sharing. Traditional Cooking School videos are like this, but with a friend who knows everything and is sympathetic to all my struggles. Wardee is down-to-earth yet professional to the max."
Katie Kimball
Kitchen Stewardship
"You don't have to waste money on failed kitchen experiments. The step-by-step videos will take virtually ALL the intimidation out of cooking traditional foods, empowering you with the confidence you need to create simple, nutrient-dense meals."
Kristen Michaelis
Food Renegade
Got a question?
Here are the most common questions and answers about Traditional Cooking School.
Q: Is there a required class schedule?
Lessons are self-directed so you can move as quickly, or as slowly, as you like. One lesson per week works best for most of our Traditional Cooking School students.
Some people do every lesson and every module in order. Some people skip all around to get a taste of everything. It's all up to you!
Q: Do I need to be sitting at my computer at a certain time?
No. Lessons are pre-recorded for your convenience. You have 24/7 access to them.
We often create brand new modules and lessons. The newest videos will be released on Tuesdays or Wednesdays. You can check in on Thursdays to see the latest lessons hot-off-the-presses.
Q: What kind of internet and computer do I need to get the most out of Traditional Cooking School?
A high-speed internet connection and a newer computer that can stream videos and download large files works best. Traditional Cooking School is optimized for Firefox, Safari, and Chrome. To speed things up: increase the cache limit in your browser to at least 500mb and clear the cache regularly. Cookies must be enabled to log in.
The member area and videos work on most mobile devices, but we can't guarantee 100% compatibility. We solve glitches as soon as we discover them and do our best to make our site user friendly.
Q: I'm not a believer; is religion going to be a heavy theme at Traditional Cooking School?
We focus on the techniques of preparing real foods using traditional methods that preserve or enhance the nutritional value of the original ingredients.
There is a heavy emphasis on answering the "how" questions. However, there is always a reason for "why" we do things, and it is this "why" that is often more important than the "how."
Our philosophy: At Traditional Cooking School, we believe that God is our creator and the source of all things good. God is the "why" for all that we do, including the way we cultivate, harvest, prepare and eat foods. That's why we share our love for God and explain how we can see God's design in our food.
This resonates with most of our members, though some participate solely for the techniques. We are happy to help you either way.
Q: Do you use lard, pork, or any other Biblically unclean foods in your cooking?
Our materials do not require use of any Biblically unclean foods. If a recipe lists an unclean food, Biblically clean alternatives are listed as well.
Q: You're in the United States. Are your classes and recipes suitable for people overseas?
Yes, our classes and recipes work for traditional cooks all over the world. If you have trouble finding ingredients or equipment, please visit the member forum to find other members in your area who can quickly help you get what you need.
Click here to join now with a no-risk 30-day guarantee »

subset: commoncrawl


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The Cincinnati Bengals had tremendous luck in the first round of the 2014 NFL Draft when they went on the clock. Cornerback Darqueze Dennard out of Michigan State was still available, a shock to many. … [Read more...]
Cincinnati Bengals: Evaluating the draft through round five
A nasty defense just got that much nastier on Thursday, May 8th. When the Bengals selected cornerback Darqueze Dennard out of Michigan State in the first round and No. 24 overall, their pass defense … [Read more...]
MSU Football: Michigan State will garner attention at NFL Draft (Freep Column)
A lot of people, reporters and fans included, are under the illusion that the NFL Draft doesn't matter. In this week's isportsweb Free Press Column, I argue that it does matter to the program and to … [Read more...]
Mocks: Dennard, Ebron, wideouts projected to New York Jets
On one of their several draft specials Thursday, ESPN had their NFL draft analysts, Todd McShay and Mel Kiper, Jr., swap odd and even picks, respectively, for a one-round mock. With the Jets' 18th … [Read more...]
San Francisco 49ers: Cornerback a priority in the draft
The San Francisco 49ers are and have been one of the better teams in the NFL over the past three seasons and have done so with a great balance of talent on both offense and defense. But one of the … [Read more...]
Why the New York Jets should trade up in the first round
It's nice to go 8-8 when the world expected you to go 3-13. There is a less desirable effect, though – dropping down in the draft order. After winning a few December games and losing a few unlucky … [Read more...]
Detroit Lions: Examining the first round after free agency
It isn't for certain that the Detroit Lions' last move in the free agency period will be the signing of safety James Ihedigbo, but all signs point towards that being the case. With that being said, … [Read more...]
Post-combine Detroit Lions mock draft (Rounds 1-3)
Whenever the NFL Combine comes around, it is so easy for scouts and fans to get carried away. The numbers can make us swoon or sour on any given prospect. While a player's wingspan can give some … [Read more...]
Should the Pittsburgh Steelers trade up in the draft?
The Pittsburgh Steelers have the 15th pick in this year's NFL draft. The names that have been floating around for possible selections for the black and gold have all been promising prospects and are … [Read more...]
Detroit Lions: Who is the best conerback in the NFL Draft?
The NFL Scouting Combine wrapped up on Tuesday as this year's cornerbacks and safeties completed their workouts. The Detroit Lions are in the market to find a corner that can step in and contribute on … [Read more...]


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Pharos iGPS-500 Bluetooth GPS Receiver - 12 Channels - Hot Start 1 Second(s)
The iGPS-500 Bluetooth GPS Receiver is the ultimate navigation solution for Windows Mobile Based Devices like Pocket PC's or Pocket PC Phones. This an award-winning iGPS-500 receiver and Ostia Navigation & Routing software (Best of Innovations, CES 2004) with detailed street-level maps of the entire US and Canada, and a Bluetooth dock that wirelessly sends your accurate position information to your Bluetooth-enabled Pocket PC or Pocket PC Phone. The convertible iGPS-500 receiver is a small, slim, and highly sensitive GPS receiver, and can be upgraded to meet your multi-functional navigation needs (i.e. CF, USB, or serial with optional accessories). Ostia helps you locate your current position, find a destination or point of interest (POI) and get a route to your destination. Simply activate the GPS navigation program and begin traveling; the automated voice-prompts will tell you when and where to turn.


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AUGI members worldwide write articles, papers, tutorials all the time. Here we host that material on our site in a manner that allows readers to find what they are interested in. We have sections in a number of areas, some related to products and others management and organizational issues.
Language Articles
The Creative Inventor: Boss, I Shrunk the Files!Autodesk's Shrinkwrap has the ability to improve large assembly speed and reduce file sizes of complex part files. And it's simple to use. Columnist Dennis Jeffrey demonstrates.
Sponsor Spotlight: Taking Collaboration FurtherA new product from HP takes distance collaboration to new levels - with more features, speed, security, and ease of use. Discover HP SkyRoom.
CAD Management: The FunnelAs projects go forward, you must pare down the number of technology tools used in the process. Mark Kiker demonstrates a method for reducing the products in play.
TIPniques: Customization RevisitedTIPniques columnist Brian Benton offers pointers on customizing the AutoCAD interface. New tips and techniques are explored.
Inventor Simulation: Analyze with ConfidenceWasim Younis demonstrates how to create efficient models and gain the needed flexibility to perform analysis.
Creative Inventor: MDT Translations RevisitedTime is running out for users of Mechanical Desktop. Author Dennis Jeffrey discusses how to convert from MDT to Inventor. And the time is now.
Sponsor Spotlight: HP at AU 2009Live from Las Vegas...HP will showcase its products in the Autodesk University Exhibit Hall and will be a force in the classroom as well.
TIPniques: Setup WizardTIPniques columnist Brian Benton offers this look at the Initial Setup Wizard, another method for customizing your workspace in AutoCAD 2010.
AutoCAD Architecture: Creating Structural StylesTIPniques columnist Brian Benton offers this look at the Initial Setup Wizard, another method for customizing your workspace in AutoCAD 2010.
CAD Management: Influenza – Una ParteContrary to what you might be thinking, this article isn't about the H1N1 or any other virus. Instead, it explores the influence of a CAD manager - how to fine-tune it, how to exercise it.


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Lawyers, notaries and fiduciary agents*
Your specific needs call for specialist, dedicated advice.
*acting as an financial intermediary
Professional advice
You are committed to providing your clients with comprehensive, expert advice. Discretion, quality and continuity are vital for the success of your business. UBS is committed to the same values.
UBS's nine specialised desks in Switzerland – your single point of entry
Your personal advisor is your sole point of contact for all of your financial affairs, whether they relate to your business and clients or to your private life. Our advisors are well-acquainted with the particular requirements of lawyers, fiduciary agents and notaries. We see ourselves as your partner and support you not only in your day-to-day financial transactions, but also draw up solutions geared to your more complex requirements. Where exceptional problems arise, your advisor can call upon the experienced specialists of a major institution.
The telephone numbers listed here will allow you to find out more about what UBS has to offer and our extensive UBS product range for lawyers, fiduciary agents and notaries authorised in Switzerland. Why not give our specialists in your region a call? They will be happy to provide you with the information you need.
|+41-61-288 33 31
|+41-31-336 33 04
|+41-22-375 63 56
|+41-21-215 25 41
|+41-91-801 65 56
|St. Gallen
|+41-71-225 33 33
|+41-27-329 32 62
|+41-41-727 33 95
|+41-44-237 50 00
The products, services, information and/or materials contained within these web pages may not be available for residents of certain jurisdictions. Please consult the sales restrictions relating to the products or services in question for further information.
© UBS 1998 - 2015. All rights reserved.


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Kate Kuzminski, DVM [1]
After completing a Bachelor of Science and Master of Agribusiness Management degree from the University of Guelph, Guelph Ontario, Dr. Kuzminski worked as a policy advisor on animal welfare issues to the Minister of Agriculture. Realizing she could play a much more active role in this area, Dr. Kuzminski entered veterinary school and graduated from the Ontario Veterinary College in 1999. After 7 years of companion animal practice, she traded practice ownership for the opportunity to realize more adventurous dreams.
Since 2006, she has been a Field Veterinarian with the Rural Area Veterinary Services, leading student teaching field clinics to remote native nation communities. She has also organized canine population management programs in Guatemala for Veterinarians Without Borders-Vétérinaires sans Frontières, Canada.
As Director of Shelter Medicine, Dr. Kuzminski is committed to ensuring a safe, short passage for animals that pass through our doors, improving the welfare of any shelter animal that crosses her path, and increasing accessibility to affordable veterinary care. When not saving lives at work, she can be found hiking along the San Francisco shoreline with her rescued dogs Maui and Coyote Jack.
- Executive Team [2]
- Veterinary Team [3]


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MOTOR neuron disease could one day be treated by using a cold virus to smuggle a key gene into patients' muscles. French researchers have already used the technique to prolong the lives of mice with the disease.
The scientists injected an adenovirus containing the gene for neurotrophin-3 into the muscles of mice with motor neuron disease. Neurotrophins are chemicals produced by the body that encourage the growth of nerve tissue. They found that the mice lived 50 per cent longer than control animals (
Motor neuron diseases are debilitating and normally fatal. They are caused by the degeneration of the nerve cells that carry electrical impulses to muscle fibres.
Scientists believe that treatment with neurotrophins may slow or reverse these diseases, but attempts to treat the disease with injections of neurotrophins have so far had little success. Some researchers think this is because not ...
To continue reading this article, subscribe to receive access to all of newscientist.com, including 20 years of archive content.


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The mission of CPFR is to facilitate and conduct funded research in public budgeting and financing of public programs and services. To this end, CPFR develops proposals to inform the policy debate and contribute to effective financial management systems performance.
CPFR activities include:
- Research of tax policy/administration and public expenditure management, budgeting and financial management issues in the US and overseas (e.g. fiscal decentralization, capital financing).
- Organization and hosting of international student/ practitioner exchanges between American and overseas universities that provide public finance degrees and work with governmental fiinance units/ NGOs (e.g. political economy program at Fribourg University, Switzerland).
- Provision of technical assistance and training to governments and NGOs in public budgeting and financial management topics.
In order to achieve its multiple programmatic objectives, CPFR pursues funding from various foundations and also presents sponsored forums and conferences on important fiscal policy issues.


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Freshmen Extend State Title Streak For Elkins
Posted: November 12, 2012 at 5 a.m.
Rumors of Elkins' demise in the Class 3A boys cross country ranks turned out to be highly exaggerated.
This story is only available from our archives.
« Previous Story
PREP PLAYOFF NOTEBOOK: Springdale Har-Ber Wil...
Wildcats Surge After Early Deficit Springdale Har-Ber didn't score in the second half of its playoff game against Little Rock Central, but no one is complaining. Read »
Next Story »
7A/6A NOTEBOOK: Tigers Look To Make Mark
The Bentonville Tigers ended the season as the No. 1 team in the state, according to all of the statewide rank... Read »


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Watch AVTV feature: Vlaar and Stevens help team get kitted out
It was part of the Premier League Players Kit Scheme, which is a joint initiative between the Premier League and the PFA.
The aim is to provide football kits to U16 clubs, schools and youth organisations.
The members of all 20 Premier League squads have donated £25,000 to create a £500,000 fund for the scheme.
So far over 1,500 teams have been selected to receive the kits, which include a full set of strips plus training equipment such as bibs, cones and balls.
Check out our exclusive video feature as Vlaar and Stevens got out and about in the community.
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This website requires a Adobe Flash plug-in. Please download the latest version of the Flash plug-in by clicking here
AFC Bournemouth v
Aston Villa
The Seward Stadium
8 Aug, 3:00pm
Countdown until kick-off
Season tickets
on sale
2015/16 kits


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Notice of Non-Discrimination
In accordance with Title VI of the Civil Rights Act of 1964, Point Loma Nazarene University does not discriminate on the basis of race, color, age, or national origin. Furthermore, as required by the Title IX of the 1972 Education Amendments, Point Loma Nazarene University does not discriminate on the basis of sex in its educational programs, activities, or employment policies. Point Loma Nazarene University also provides equal opportunity for qualified persons with disabilities in compliance with the requirements of Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act of 1990.
Although we do seek to recruit students of the Christian faith and to create an institutional environment conducive to their growth in Christ, we do not require that students be confessing Christians. We welcome and value as students persons of every background and faith. As a Christian community, we expect that all of our students will respect the nature of our community, learn about our traditions and participate in our community practices. PLNU affirms that a Christian liberal arts education includes an understanding of and appreciation of the differences in faith, living, and practice.
The Director of the Disability Resource Center provides advice and support to students with disabilities (619) 849-2486.
Human Resources will provide advice and support to faculty and staff persons with disabilities (619) 849-2534.
It is the responsibility of all responsible persons to report violations or suspected violations of this Policy or applicable laws. If an employee or student becomes aware of a suspected violation, whether before or after it has occurred, they must promptly report it to university officials and as noted below. Alternately, anyone may report violations or suspected violations anonymously by using Silent Whistle (a third party company) by logging onto and following the webpage prompts, or by calling the Silent Whistle Hotline at 1-877-874-8416.
Inquiries and appeals regarding compliance with these federal requirements may be directed to PLNU's Title IX compliance officer, the Vice President for Student Development, Caye Smith, Psy.D., Nicholson Commons, Office 303, (619) 849-2479, or the PLNU Chief Diversity Officer, Jeffrey Carr, Ed.D., Nicholson Commons, Office 306, (619) 849-2484.
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In most normal pregnancies, the placenta implants high, in the top of the uterus (called the 'upper segment' or fundus). It is normal for the placenta to implant towards the back of the upper segment (posterior), towards the front of the upper segment (anterior) or on the right or left sides of the upper segment (lateral).
If you have an ultrasound after the 16th week of pregnancy, the report usually comments on where the placenta is situated. For example, "posterior placenta, not low-lying".
In about 5 per cent of routine 18 - 20 week pregnancy ultrasounds, the placenta is seen to be lying low. Meaning the placenta is situated lower in the uterus, closer to the woman's cervix. A low-lying placenta at this stage of pregnancy is regarded as normal because the lower segment of the uterus has not fully formed yet.
The lower segment of the uterus starts forming at around the 24th week of pregnancy, and is fully present by 36 weeks. During this time, the uterus slowly stretches upwards, forming the thicker upper segment and leaving a thinner layer of muscle below it, known as the lower segment. The lower segment separates the cervix from the upper segment and is the part of the uterus that absorbs the cervix as it dilates during labour.
In about 90 per cent of cases, the previously low-lying placenta moves up into the upper segment as the uterus grows, meaning that by about the 34th week it is no longer low-lying.
On rare occasions (0.5 per cent of pregnancies), the placenta remains in the lower segment of the uterus, sometimes growing to the extent that it covers the woman's cervix. This is known as Placenta Previa, meaning 'placenta first'. Some factors commonly associated with placenta previa include:
If an ultrasound at 18 to 20 weeks shows the placenta is low, the caregiver often recommends having a repeat ultrasound at 34 to 36 weeks of pregnancy, to check if the placenta has moved up, away from the cervix.
NOTE: Ultrasounds are not 100 per cent accurate and it can sometimes be difficult to tell if a placenta is actually low-lying or not. That is, an ultrasound may question the presence of a low-lying placenta, even though it is situated normally, or the ultrasound cannot tell that the placenta is low lying. Ultrasounds done through your belly are generally regarded as less accurate at diagnosing placenta previa, because the cervix is situated very low down in the woman's pelvis. Ultrasounds done with a probe into the woman's vagina are suggested as being more accurate, but are not generally recommended if placenta previa is suspected, as any vaginal examination could stimulate bleeding.
Enter your due date
read more »
Birth is the trusted online resource for conception, pregnancy, labour, birth and newborn advice and community. Find expert information on difficulty conceiving, ovulation, week by week pregnancy, miscarriage, caesarean section, labour and birth and a welcoming forum for pregnancy and mums.


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John Deverman
Director of Orchestra PersonnelEmail John Deverman > Anne MacQuarrie
Manager, CSO Auditions and Orchestral PersonnelEmail Anne MacQuarrie >
Carolyn StonerManagerEmail Carolyn Stoner >
Marjorie Johnston
Associate Chorus Manager/LibrarianEmail Marjorie Johnston >
Yoo-Jin Hong
Director, Civic Orchestra and Training ProgramsEmail Yoo-Jin Hong >
Molly WalkerCoordinator, Civic Orchestra and Training ProgramsEmail Molly Walker >
Kelly Kerins Stage ManagerDavid Hartge Stage TechnicianJames Hogan Stage TechnicianChristopher Lewis Stage TechnicianPatrick Reynolds Stage TechnicianTodd Snick Stage TechnicianJoe Tucker Stage Technician
Jonas Benson is pursuing his Master of Music degree in Viola Performance at Northwestern University, where he studies with Roland Vamos. He grew up in Duluth, Minnesota, where he began studying viola with Laurie Bastian at the age of six. He went on to study with Tom Turner, Principal Violist of the Minnesota Orchestra, and he received a Bachelor of Music degree in Viola Performance from the University of Minnesota. Benson is Principal Violist of the Civic Orchestra of Chicago and is a member of the Lake Superior Chamber Orchestra and the Peninsula Music Festival Orchestra. He has also performed with the Duluth-Superior Symphony Orchestra, Quad City Symphony Orchestra, Texas Festival Orchestra, Metropolitan Symphony Orchestra, Mississippi Valley Orchestra, Bloomington Civic Theatre, Exultate, and The Singers – Minnesota Choral Artists.
As a violist in MusiCorps, Benson has brought music to students and community members in schools and parks throughout Chicago. He has also led sectionals for the Chicago Youth Symphony Orchestras. He has played in committed chamber groups throughout his career, and his coaches have included Tom Rosenberg, Lydia Artimiw, Mathias Tacke, and the St. Lawrence String Quartet. Benson has given several solo recitals, and has appeared as a soloist with the Lake Superior Chamber Orchestra. He has won awards in the Schubert Club's Bruce P. Carlson Scholarship Competition, the Thursday Musical Young Artist Scholarship Competition, and the Duluth Superior Symphony Orchestra Young Artist Competition; and he was awarded the William Hester Memorial Scholarship. Influenced by his own great teachers and colleagues, Benson enjoys teaching and inspiring young musicians. He teaches viola, and is a coach for the Lake Superior Chamber Orchestra's Quartet Project.
Please note: Biographies on the CSO website are based on the information that was most recently provided to the CSO by the artists or their representatives. More current information may be available on the artists' own websites or those of their representatives.


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By GUY SHEFFIELD
By GARY MILLER
n St. John the Evangelist Church fish dinner
Dine-in or take-out fish fry dinners will be sold 5-7 p.m. Friday at St. John the Evangelist Church in Chiefland.
The menu is tilapia, grits, baked beans, French fries, cole slaw, hush puppies, dessert and beverage. Cost is $5 for children and $7 for adults.
The church is at 4050 N.W. Highway 27A, going towards Bronson. For information, call 352-493-9723
Proceeds benefit the St. Vincent De Paul food closet. A donation of non- perishable food items is appreciated.
By GUY SHEFFIELD
"....when they....saw him (Peter), they were astonished." Acts 12:16
UMC welcomes
back Rev. McClelland
The Rev. Lloyd McClelland will be the guest pastor at First United Methodist Church in Chiefland on March 20 at the 10:15 morning worship service. A short reception will follow to allow former friends to visit with him. He was pastor in Chiefland from 1977 to 1980. This continues the year-long celebration of the 150th anniversary of the Methodist Church in Chiefland.
Medford speaks at
Chiefland Baptist
Bronson COG
Fish fry dinners on Fridays in Lent will start March 11 at St. John the Evangelist Church in Chiefland, and for those who have a hankering for a traditional boiled St. Patrick's Day dinner on March, the church will host that as well.
".....Be careful that you are not deceived...."
Copyright © 2015
The Chiefland Citizen is your source for local news, sports, events, and information in Levy County and Chiefland Florida, and the surrounding area.


text: Our Westminster Trestle Table design takes its name from similar tables designed by AWN Pugin for Westminster Palace in London. We made a variant of this table suited to wider widths that we have named the Pugin Trestle Table. The design features a truss structure running between the trestles. The combination of triangle elements in the design lend the table remarkable rigidity. All of our table tops are made using a floating dovetail batten to ensure a lifetime of structural … [Read more...]


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PICTURED smiling next to the blackboard, this 22-year-old caused a media storm last month when she contacted Swedish newspapers, claiming to have solved a famous mathematical problem. But her triumph is turning sour as colleagues condemn her work.
Elin Oxenhielm, a graduate student at Stockholm University, thought she had solved a part of Hilbert's 16th problem. This is a statement about the nature of the curves and surfaces that come from certain kinds of equations. It was proposed in 1900 but has remained unproved ever since.
The journal
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Hannah was barren (1 Samuel 1:2) but prayed that God would give her a child and vowed to fully dedicate him to the service of the Lord if she was blessed with her own child (1 Samuel 1:8-18). The Lord eventually blessed Hannah and her husband Elkanah with a son named Samuel whom she then took to Eli, the High-Priest in Shiloh, so that Samuel could serve the Lord in the tabernacle (1 Samuel 1:19-28). Eli already had two sons (1 Samuel 1:3) who served with him in the tabernacle (Hophni and Phinehas), but they were wicked (1 Samuel 2:12-17) and God threatened judgment upon them if Eli did not discipline his sons for their disobedience (1 Samuel 2:22-30). Eli's sons refused to change and God removed the priesthood from the house of Eli and also sentencing his two sons to die on the same day (1 Samuel 2:31-36).
The story shifts from Eli's sons and the author begins to develop the early life of Samuel, who was growing socially and spiritually (1 Samuel 2:26). Samuel was faithfully ministering to the Lord before Eli but during that point in Israel's history, hearing from the Lord was rare and there was very little divine revelation (3:1). In the midst of this time of limited revelation, the Lord spoke to Samuel in the middle of the night but Samuel thought that it was the voice of Eli (3:2-4). When Samuel asked Eli what he needed, Eli responded that it was not him who spoke and sent him back to bed (3:5). The Lord called for Samuel two more times and then Eli perceived that the Lord was calling Samuel so he told Samuel to respond to the voice by saying, "Speak, Lord, for your servant hears" (3:6-9). When the voice of the Lord called to Samuel again, Samuel responded as Eli had commanded him and the Lord revealed to Samuel that He was getting ready to remove the house of Eli from the priesthood (3:10-14). Upon hearing this news, Samuel laid back down in his bed and was afraid to tell Eli what the Lord had announced to him (3:15); however, Eli forced Samuel to tell him about the message the Lord had given to him (3:16-17). Samuel told him everything and Eli accepted the pending judgment of God upon his family (3:18). After this proclamation of destruction on Eli's house, Samuel continued to grow and the Lord was with him until all people in Israel knew that Samuel was being established as the Lord's prophet (3:19-4:1a).
It came to pass that Israel went into battle against the Philistines, but the Israelites were defeated and 4,000 of their men were killed in battle (4:1b-2). Israel's loss caused them to question why the Lord had allowed them to be defeated and they decided that they would take the ark of the covenant with them into the next battle against the Philistines (4:3). The ark of the covenant had become a symbol of the power and presence of the Lord to Israel, but they were more concerned with the presence of the ark than they were with the presence of the Lord. Israel brought the ark into the camp of Israel and they celebrated loudly but they were defeated once again and 30,000 soldiers were killed in battle (4:4-10); furthermore, the Philistines captured the ark of the covenant and Eli's two sons were also killed during Israel's defeat (4:11). When Eli heard that his two sons had been killed and the ark of the covenant had been captured he fell backwards, broke his neck, and died (4:12-18). Eli was 98 years old when he died and had ruled Israel as a judge for 40 years. After hearing about the deaths of her family and capture of the ark, Phinehas' pregnant wife went into labor and died after giving birth (4:19). Before dying, she named the child Ichabod which means "the glory has departed from Israel" (4:20-22). Ultimately, she believed that the presence of the Lord had departed from Israel and He had left them alone in their time of judgment. Although Israel had strayed away from God, He had not left them and they will soon discover that He was still fighting for them.
Dear God, during times of discipline help me to remember that You are still present with me.


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IdeaPaint Announces Makeover Contest for Schools and Offices!
Now when we say makeover, you shouldn't just expect a change in aesthetics (although the space of your choice will look way cooler). After an IdeaPaint360 Makeover, you should expect a fundamental change in the way you collaborate and create with your classmates and colleagues. Work may not feel quite so much like work afterwards – and that's just our intention. Are you ready?
We will be accepting entries through September 30, 2011 at which point a panel of industry leaders will select four winners to receive a custom IdeaPaint makeover – on us. Winnings include:
• Up to 500 square-feet of installed IdeaPaint for an individual classroom or office!
• A free on-site consultation with IdeaPaint!
• A chance to create your dream space for collaboration and creativity!
We want to know why your classroom or office is prime for IdeaPaint. How do you think it will change the way you teach, learn, communicate and connect? To tell us your story and for full contest rules, visit www.ideapaint360.com. Good luck!Tags: Collaboration, contest, creativity, IdeaPaint, makeover, School, Work


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South African born, but live in Manchester, UK.
Sport and KoRn are my life!
I have now seen KoRn 29 times in various countries and continents :)
Trying to network as many KoRn fans as possible to continue travelling the globe with the best band ever... KoRn!
I could not be more excited that there are finally some European tour dates coming through. It should result in a full European tour, and I cannot wait to add to the current tally of 27! And I definitely want to add at least one new country to my list of places I have already seen them :)


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Birds Eye 'give a bear a home' by AMV BBDO
The Birds Eye "Polar Bear" mascot opens the freezer to be confronted by a vision of himself in the latest ad for the frozen-food brand.
Birds Eye is releasing mini versions of the bear through an on-pack promotion.
The campaign is spearheaded by a TV ad this month and activity on its Facebook page.


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|calendar>>July 25. 2011 Juch 100
Israeli-made Weapons Are Used for Disturbance in Pakistan: Interior Minister
| Pyongyang, July 25 (KCNA) -- Israeli-made weapons have been used to cause disturbance in Pakistan, said the Pakistani interior minister recently.
The minister told a press conference that Israeli-made weapons were seized from some 200 rebels arrested some time ago.
The fact proves disturbance is backed by outside forces, he said. Now an investigation is going on to discover who are supporting the rebels and supplying them with weapons.
Copyright (C) KOREA NEWS SERVICE(KNS) All Rights Reserved.


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Even on those scorching, 100-degree-plus days when your look can best be described as least-amount-of-clothing-possible with a side of frizz, you can keep your cool with two things: a good manicure and a good pedicure (OK, and maybe also a braid). Here, the 30 nail colors you need to look polished all summer long.
More from Allure:
The Naked Truth: Celebrities Go Nude for Allure
34 Hair Ideas for 2014
50 Beauty Products to Try Before You Die
Find the Best Haircut for Your Face Shape


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By Chris Wright
Callous: Sky Sports reporter Geoff Shreeves ripping Branislav Ivanovic's heart in twain after last night's heroics in Catalonia…
Dip in to scour the latest Deadline Day titbits...
Shreeves is such a cretin.
I hope he gets sacked, live on TV – minutes after being on top of the world.
He rubs it in just in case he didnt hear him the first time..what a prick. Ivanovic was superb
Shame he played like a champ!! Shreeves is a tit
I felt so sorry for him man….What a complete wanker reiterating that he definately WON'T play in the final. Was there really any need to make sure he was aware at that point???
What's all the fuss about? Is the reporter forbidden from mentioning that Ivanovic is suspended? He had to clarify himself since Ivan doesn't speak english that well.
[…] Only enhanced what was already suggested on Who Ate All The Pies. […]
Shreeves has no class whatsoever, is battling it out with Andy Burton for sky's biggest wankbag award
yeaaah but you have to be a particular kind of toss pot to do these interviews. look at garth crookes?! he will literally ask anyONE anyTHING at any given time.
C'mon guy's get off his back, I think it was reasonable for him to assume Ivanovic already knew about the suspension.
File that one under: Pointing Out Obvious, Painful Sh**
@Chris – the saving grace is that glorious, glorious gif from one of my favorite episodes ("you choo-choo-choose me!")
He knew he was missing the final. For fuck sakes, it's not like it came as a shock.
Shreeves is a tit only because he assumes that as Ivanovic is a foreigner that he doesn't understand the world around him. Typical borderline xenophobic attitude, I see it at work and saw it school all the time.
What happened when he asked Terry the same question?
I've always been one for finals getting rid of previous cards. You should be able to play your full squad for a final. Only exception would be a direct Red in the Semi-Final… like Terry got (some captain he is btw….jesus….)
Clearly he did know….
jajajajajjajajaj nice one!!! CHELSEA SUCKS SO FUCKIN MUCH
Shreeves is a total douche.
What a fucking asshole. Ivanovic looks like he's about to tear up! What a dick..
i wish brane had bunched that classless piece of shit in the liver.
[…] viral' for destroying Branislav Ivanovic's morale on live television by tactlessly informing him he'd be suspended for last season's Champions League final after picking up a yellow against Barca, a painfully […]


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Find local services, events, restaurants and much more
Doug Roy - Birthday Party And Magic Classes
(801) 834-1371 | Email Us
Serving Salt Lake, Utah County, Weber/Davis, St. George, Northern Utah, Park City, Uintah Basin, Central Utah, Price, Western Utah, South Eastern Utah areas
Business Details
1) A Birthday Magic SHOW (ages 4-8)
Your child is the STAR!
LOTS of fun.. laughs.. and audience participation!!
2) A Birthday Magic CLASS (ages 9-11)
- A FUN learning experience for ALL! Everyone learns SIX routines!
- Completely "hands-on"
- All materials supplied
Reviews (16)
Awesome Kiddo Party Magician!
by User34967 on
Wow! Doug did an awesome job at my daughter's Halloween birthday magic show! We had a REALLY full house with about 15 kids and another 7 adults or so. It was hot an rowdy and he kept everyone's attention and made my little birthday girl feel special. Thank you Doug!
Magic Class for 22 guests ages 8-12 yrs old! Super fun!
by User164135 on
Doug was great! He taught a magic class for 22 kids ranging from 8-12 yrs old and kept their attention for an entire hour. They learned how to do 6 different tricks and he even pulled a real rabbit out of his hat as a show starter! The kids all left the party with the supplies to do the tricks they learned. This supplies were a fun party favor and parents said they kids were doing magic for their families for days after the party. Thanks Doug for helping our son celebrate his 9th birthday!!
Great Birthday Party!
by User158057 on
Magic show was for my daughter's 5th Birthday party. Most of them was 5yr girls and they really LOVEd it! Doug was professional not only in magic, but also dealing with kids. He entertained all kids from the beginning to the end, full 55 min. Even my 2yr boy focus so well and keep saying he wants Doug to come again. Of course, my birthday girl had great time. Doug made her as a star! Thank you, Doug!
The hit of the party!
by User157390 on
I had a double birthday party for my boys, ages 9 and 10, and 20 of their friends. Honestly, I was worried that Doug would be able to keep that many active boys engaged and participating in his magic class for a whole hour, but I was wrong. They loved it! He was patient and all the noise and craziness didn't seem to bother him one bit. Several parents told me the next day that their kids loved the party and had been practicing and performing the tricks that Doug had taught them. He is fantastic!
8th Birthday Party
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I hired Doug Roy to come to my daughter's 8th birthday party and she absolutely loved it! There were about 20 kids at the party from age 3 to 14 and even several adults and everyone had a great time! Perfect way to entertain a large group and I only had to worry about food, cake and ice-cream!
View All Reviews


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37 year old man | Miami Beach, FL, USA | Seeking women 25-35 within 50 miles of Miami, FL
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I can't wait to have a dog again. Possibly would like to own a wolf.
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I enjoying reading, movies, art museums, relaxing, baseball games, video games very seldom, the beach and taking daisy to the dog park. I would love to do some hiking, camping and biking
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text:
The Giant Beastcast: Episode 06
Become Premium to Watch
Her Story is a bold and largely successful experiment in interactive crime fiction.
Rocksteady's gorgeous-looking third Arkham game refines its open-world format a bit and lets you drive a whole hell of a lot of Batmobile.
It's squid kids and ink blasting abound in Nintendo's exceptionally fun new online shooter.
Concept »
This concept occurs in many RPGs and Sci-Fi games. The Ancient Advanced Civilization Technology is often a giant weapon (Halo Rings, Giant of Babil, etc.) that becomes a major plot focus in the stories of these games.
The Jiralhanae are called Brutes by the UNSC. As a result of the expulsion of the elites from the Covenant, they serve as the primary antagonists during the events of Halo 2 and 3.
The Covenant ressurected after the war.
The empire for the Forerunners.
Extinction deals with a Species dying out either due to natural causes or more likely because of outside transgression.
The Flood Carrier form is an incubator for young infection forms.
The Flood Combat Form, this form kills living creatures so the infection forms can obtain a new host.
The Basis of the Flood. It creates more combat and carrier forms as well as just food.
A war between the Forerunners and the Flood.
A characteristic present in game characters with a superior state of mind reflected in how they solve problems and their way of approaching situations.
The Human-Covenant War was a series of battles that was fought between the UNSC and the Covenant Empire.
Huragok (also known as Engineers) are a Covenant race known for their affinity with machinery. They are the only known non-combat Covenant species, instead acting in more of a support role
Utilizing technology far beyond that of other species, the Jjaro were a powerful race that, for unknown reasons, disappeared from the universe.
The ancient race that created the Forerunner in the Halo series, and were later wiped out by them. The Flood arose from the remains of Precursors.
Prometheans who were digitized by the Composer.
A species that is chosen the inheritor of the Forerunners.
A Sentinel is a primordial Forerunner-constructed automated electronic construct with a limited Artificial Intelligence that is made specifically to kill Flood.
A superweapon is a structure or character with amazing powers and amazing costs. This weapon can turn the battle to its owner's side single-handedly, but is usually the most expensive and time consuming to construct.
An alien alliance consisting of several unique species that serve as the enemy in the Halo franchise.
A parasitic life form in the Halo universe, which serves as a secondary antagonist throughout the series. It has no known origin, though it is rumored to be extragalactic.
War is a series of organized conflicts carried on by force of arms between two or more nations or groups. Whether it never changes or has already changed is up for debate.
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New York City
The peace movement claims victory with Obama's promise to pull US troops from Iraq by 2011. But elsewhere in a volatile world, a long war looms.
The uproar over the New York Post's racially insensitive cartoon has nothing to do with Al Sharpton and everything to do with the ugly history of stereotypes.
Yet again the courts have ignored the Constitution and legal precedent, leaving seventeen innocent Guantánamo detainees in legal limbo.
As the Massachusetts Supreme Judicial Court reviews defrocked priest Paul Shanley's conviction on child rape charges, "repressed memory" will be held up to scientific scrutiny.
MOVING ON: Justin Ruben, the new executive director of
MoveOn.org, brought a message from his 5 million members when he
met with President Barack Obama at a
The White House plan to keep homeowners out of foreclosure seems to have the stick-to-carrot ratio about right.
Let's make sure Obama's investment in America's future isn't squandered in the mountains of Afghanistan.
This is not about steroids, or an arrogant athlete getting his comeuppance--it's about the mess Bush made of the Justice Department.
Taxpayers now own 80 percent of virtually worthless AIG--for us, this bailout is all pain and no gain.
People are beginning to say that the Big One has arrived. But how will we know? And what will it take to emerge from it?
The global depression is spawning social unrest, which the extreme right might try to hijack--a good reason for the left to be well organized and engaged.
This just in: we won the Iraq War. And for the past eight years George W. Bush kept us safe.
It's something money can't buy.
Michael Steele's getting funky, frantically remixing the GOP message, in hopes of reaching new generation of conservative voters. Is anybody listening?
Remembering a historian of the left, an ideological warrior against empire, witness to India's anticolonial struggles and a persuasive critic of torture and government oppression.
As people lose confidence in the ability of markets and governments to solve the global crisis, the likeliness of violence increases.
Drop the scary Bush lingo and start creating resilient communities than can effectively recover from disaster in this age of financial and climate chaos.
An instructive election in Bangladesh demonstrates that in Muslim countries around the world, the United States really needs to let democracy take its own course.
Freedom of Information wish list: What did Treasury do with the TARP money? Who authorized torture? Plus, warrantless wiretap targets, FEMA's Katrina records and White House e-mail.
Activists take inspiration from Rosa Parks, Gandhi and the Ruckus Society.
How grassroots activists in Hawaii threw a wrench into plans for an environmentally hazardous superferry.
America must step up and lead an international campaign to curb emissions. Done properly, it will green the planet and our wallets.
An exhibit of New Yorker cartoons at the Morgan Library shows that, for the rich, America itself is enemy territory.
Two new books explore the truths and artifice of photography.
Philosopher Alva Noë talks about the brain, consciousness and animal rights.
Does the profit motive distort and degrade the unpredictable path of scientific discovery?
Larisa Mann A Harvard student legal team takes on the RIAA's faulty file sharing prosecutions with a novel approach.
Viany Orozco State legislators can help those most affected with stimulus money for education.
1 Evidently something like the puma pounces--but such are not legitimate occasions of inaction. (7,7)