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Posts from Rooms
How to Improve "Horribly Ugly" Yard + View?
Good Questions
Q: My boyfriend and I live in an apartment building with a horribly ugly back yard complete with jagged concrete, an elevated manhole cover (read: trip hazard), dilapidated fences, and eroding pea gravel. To further compound the horror of this yard our only "view" is of the abandoned, trash-filled property next door...
Best of: Repurposed Pallets for Your Outdoor Space
Repurposing pallets isn't exactly a brand-new idea, but their versatility means that the repurposing possibilities are endless. If you're on a super tight budget or really like the rustic look, pallets are perfect for outdoor projects because they're rugged, straightforward, and affordable (or free!). Here are my picks for the most creative, well-done, and attractive pallet ideas for your outdoor space.
5 Quick Rental Fixes for the Bedroom
Decorating a rental can be tough, but we're often so focused on wrestling with the rooms we can't do much about — such as the kitchen and bathroom — that we ignore those we can. The bedroom, for example, is rife with possibilities for quick and easy upgrades. Read on for five ways to make your rental bedroom shine.
Before & After: Plain Patio to Secret Garden
When Danielle's side yard was about to be paved over by management, she saved as many plants as she could. She then looked to her apartment's small, enclosed patio, transforming it into an outdoor oasis:
Spend 1 Hour, 1 Day, or 1 Weekend: How To Add Texture to a Neutral Bedroom
Neutral spaces are tricky. Done well and your home is sophisticated, timeless, and soothing. If you're not careful, however, your house reads 2-dimensional and dull. Interest comes in the form of texture, which you desperately need. It can come in the form of projects large and small, from full-on architectural details to smaller accessories and decor. No matter how much time you have, there's always something you can do.
How To Arrange an Octagonal Room?
Good Questions
Q: Hi! We just bought a house that was actually featured on your website! It's the Before & After: An Amazing Victorian Remodel house. It has an octagonal bedroom and we are lost as to how to furnish it...
Problems & Solutions: 5 Ways to Make a Bathroom More Kid-Friendly
Bathrooms are essential to the function of a family home, and whether they're efficient and sufficient can make or break the time it takes for kids to get ready in the morning get clean at night. Unfortunately, they aren't always the easiest rooms to tailor to children's needs. Here are five common problems that parents face in kids' bathroom design, along with some potential solutions.
The Inspiration for Karin & Jeff's Bathroom Renovation
Renovation Diary
Name: Karin and Jeff
Type of Project: Main Bathroom Remodel
Type of Home: Single-family home built in 1967
Square Footage: 1,800
Years Lived In: 2.5
The Renovation Diaries are a collaboration with our community in which we feature your step by step renovation progress and provide monetary support towards getting it done in style. See all of our Reno Diaries here.
Since three of these inspiration photos are basically my dream bathrooms, I cannot wait to see how this renovation turns out! Karin and Jeff, when you're done at your house, can you come do mine?
Beyond Toy Storage: 20 Ways to Hack, Tweak, Repurpose & Reimagine IKEA's Trofast
From the Archives: Greatest Hits
Think you're clever using IKEA's Trofast to round up all your kids' toys, do ya? Well, okay, it is perfect for that, but that's so Trofast 1.0. You've got to expaaaaand your miiiiind. Think outside the biiiiiin. Like these folks, who show that mere toy storage is just the tip of the Trofast iceberg. Check out these 20 ways to use the use the Trofast. Some are true hacks and reimaginings, others minor tweaks and adjustments.
Before & After: From Choppy Layout to Open Plan Living
When Kelly and Dave purchased their home, its layout was in its original, chopped-up form, but what the young family needed was an open plan that would allow views through the living spaces. So when they embarked on extensive renovations, their first plan of action was to get rid of that wall you see in the Before photo above...


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She won't touch processed foods. She shops at farmers' markets; organic and natural food stores; and a gem of a grocery called The Root Cellar, which only sells Missouri-made products. Little, besides paper goods or an imported cheese a wedge of Parmigiano Reggiano for pasta, say will get Barham to a supermarket.
"Kraft has a Parmesan cheese," she points out, her small mouth drawn. "It tastes like shredded rubber. They call it Parmesan cheese and they have for a long time, and they think they should never be forced to give up the name just because Americans don't know where [Parma and Reggio Emilia, Italy] is. But Parmesan comes from Italy."
It's where food originates that obsesses Barham.
"I like to buy local food," she says in her singsong voice. "On the other hand, I recognize that a sheep's-milk cheese from Greece is a special treat, and I like to enjoy that in my life, too. I'm not looking for autarky. I'm looking for balance."
At 52, with an unassuming, earthy appearance of the kind you might expect of an avid Garrison Keillor fan, bird-watcher and scholar who specializes in rural sociology, Barham has taught at the University of Missouri-Columbia since 1999. Tablecloths are smoothed across the surfaces of her office, and a "hear no, see no, speak no" monkey lamp oversees a corner of her desk.
Disarming, soft-spoken and woefully modest these are the adjectives that colleagues invariably equate with Professor Barham. "She's like this mild-mannered bulldog," says Hank Johnson, a vintner in Sainte Genevieve County. "When she gets her teeth on something, she holds on, and she's going to hold on until she gets the job done. But she's very calm, very low-key about it."
Fastened to a wall-length bulletin board is Barham's most telling decoration: a blue-and-gold metal insignia marked Appellation d'Origine Contrôlée Poularde de Bresse. Leftover from the packaging on a unique French poultry that she feasted on earlier this year, it's the tiny emblem of a controversial idea that the professor is pushing in Missouri the creation of a European-style system of food and wine labeling, in which the place where the product was made not the brand name takes precedence.
Barham envisions the day when Missouri's Norton wine, native pecans and cured pork will bear appellation labels just as prestigious as those of Poularde de Bresse in France. Her three-year effort, called the Missouri Regional Cuisines Project, prompted the French Ministry of Agriculture last year to knight her. Barham's project is the first and only U.S. endeavor of its kind.
Known as Geographical Indications, the labels of origin are reserved for products that result from local human know-how and terroir, a French term implying a particular combination of climate, terrain and soil conditions that makes a food or wine distinct.
"When you eat foods that you know where they came from, you can better understand what makes them taste a certain way," says Rebecca Miller, a natural foods chef and marketing director at Whole Foods Market in Overland Park.
Beurre d'Isigny, for instance, is a sumptuous, salty butter made on the Isigny shores of Normandy, where cattle graze on grass loaded with iodine. Prosciutto di Parma, cured in Parma, Italy, comes from pigs that feed on whey left over from Parmigiano Reggiano production. And perhaps the most famous appellation label belongs to the bubbly made in northeast France the only sparking wine allowed to carry the name Champagne.
Obtaining an appellation is a highly controlled process, with the government regulating nearly everything in the production chain from growing to slaughtering to aging practices. In the case of wine, the strict rules of appellation boards can take years to develop, stipulating which grapes can be used and when they can be pruned and harvested. In the end, the appellation signified by the AOC stamp in France, or the DOC in Italy is a badge of honor for the producer.
Barham says it's the mom-and-pop farms and vintners that profit most from appellations. Unlike trademarks, which can be sold, inherited and affixed to products manufactured anywhere in the world, appellations are a form of intellectual property belonging to a specific region of producers. It's the European governments that typically pursue violators.
In the United States, though, the cost of purchasing and renewing trademarks not to mention prosecuting those who pilfer them falls on individuals, Barham points out. "Our little producers, they can't even think of buying trademarks or going after thieves. They wouldn't even know where to go get that legal defense." This difference becomes crucial for smaller producers as their goods become more popular. As soon as they're exported, "somebody is going to copy the name," Barham says.
"Take Parma Ham," Barham explains, referring to a prosciutto cured in the Parma region of Italy. "The producers' consortium spends $1 million a year to protect their name in fights all over the world. There was a famous instance in Canada of a company that's done all kinds of things with its packaging, like putting the Italian flag on it, to make the consumer think its product is from Italy. They even put 'authentic' on the label, which is total BS. It's not Parma Ham. The company just knows you will pay the premium if you think that's what you're getting."
Barham maintains that place-based labels would sustain Missouri's vintners and farmers for centuries because they might allow food makers to charge more for their products. "People can be part of the global world without being annihilated by it," she says.
"It's going to be a challenge," observes Frank Muir, president and CEO of the Idaho Potato Commission. "We've spent $100 million over the last 70 years working on [our brand]. I went to Korea and Japan recently, and as soon as I said, 'I'm from Idaho,' the next word that came out of their mouths was 'potato.' But when I say, 'Missouri,' what do you think of? Nothing jumps to mind."
If Barham has her way, Missouri will first reclaim its fame in the winemaking world. She has designated an eco-region stretching alongside the Mississippi River south of St. Louis as the first area for a Missouri wine appellation. Dubbed Mississippi River Hills, the region is rife with vegetable growers and pork and beef producers not to mention purveyors of such culinary delights as liver dumplings.
A group of Missouri orchard owners and vintners in Lexington and Higginsville got wind of the project and have already asked Barham to help them establish appellations in an area east of Kansas City. Barham also sees putting origin labels on products coming from parts of the Missouri River Valley and the teardrop-shaped Meramec River Watershed. U.S. Rep. Jo Ann Emerson, meanwhile, wants the project to take root in the Saint Francois Mountains and other parts of the Ozarks.
Barham says she'd like to extend the project to other U.S. wines and foodstuffs Indian River grapefruits from Florida, perhaps, or Muscatine melons from Iowa.
"We're starting with Missouri," Barham says as she leaves a Columbia farmers' market laden with fresh fruits and vegetables on a recent Saturday. "But the real goal is to revolutionize the entire American food system."
When Barham closes her eyes and describes the perfect glass of Porto, you can almost see her mind drifting to the Douro River Valley of Portugal. "It tastes nutty, and it's warm and smooth, like the sun there," she says. Barham set down her luggage in Porto one hot July day in 2002, beheld the steep mountainsides of its backdrop and immediately understood how the nation's sweet wine acquired such renown. "It's written right on the land," she exclaims.
The valley is hot and humid, and its coarse, rocky mineral soil is ripe for grape growing. Without the 620,000 acres of hand-terraced vineyards, Barham says, "This place would be totally marginalized." Instead, it's world-famous.
As the legend goes, two English shipping merchants traveling upriver in 1678 were so impressed with their first taste of Porto that they brought back a barrel of the wine to England. Soon other European traders began making regular trips through the valley, looking to haul aboard a wooden cask of the liquid treasure.
"They bought it dirt-cheap, sailed back to their country and sold it many times over what they paid," Barham says. "It was literally the old expression: When your ship came in. All you needed was one cask."
That was until a shrewd Portuguese minister, the Marquês de Pombal, learned of the scheme through royal contacts in England. In 1753, Pombal made his way to the Douro River Valley to delineate the world's first wine district. Pombal established rigorous production standards that any vintner wanting to call his wine Porto had to observe, and he set up government-regulated warehouses at the river's edge. Every bottle sold carried a government-approved label and an individual number. Pombal even instituted annual sales quotas, realizing that certain vintages might acquire value with age.
"So you see, it benefited the crown of Portugal, of course, through taxes, but also retained much more of the profit in the hands of the people living in Portugal," Barham explains. "Port immediately became the number one product of value in Portugal."
Last year the country reportedly sold 24 million gallons of its prized beverage. The $508 million industry functions largely as it did 250 years ago, the neck of every bottle still carrying its own unique number. It's the paragon of a product made prestigious by its terroir.
"Taking a sip of Porto it's touching history," Barham says.
Growing up in Little Rock, Arkansas, Barham recalls having no particular appreciation for artisan foodstuffs. "My mother had plastic fruit as decoration, which she rubbed and dusted. My dad, he loved to cook but he didn't garden. I'm a suburban girl, as average American as they get." Barham and her husband, a carpenter, were married eight years ago in their kitchen and own 200 cookbooks. Each evening the couple cooks from scratch inside a kitchen filled with Fiesta pitchers and lime-green Le Creuset cast-iron pots. Duck confit is a favorite. For dessert the professor loves nothing more than an odoriferous Roquefort, or maybe a glass of Porto.
Barham's foodie metamorphosis took hold in her junior year at Vanderbilt University while studying in Aix-en-Provence, France. "Going to the outdoor market every Saturday morning, seeing all the fresh fish, the olives, the cheeses, the spices that was the '70s, you saw nothing like it in the U.S.," she remembers.
"It was transformative to see that there were people in the world living so differently in terms of food, and it was a way of life so obviously better and healthier than ours. It left me always feeling like I wanted to make America's food system better."
For her Ph.D. in rural sociology at Cornell University, Barham crisscrossed France in a flame-orange VW bus for an entire year, talking to farmers and vintners. Since taking up her Mizzou post, she has dissected Europe's intricate labeling system and mastered the histories of Châtaignes d'Ardèche (French chestnuts), Ribera del Duero (a Spanish wine) and Porto growing ever more convinced that Geographical Indications (GIs) could be a magic bullet for rural America.
Barham discovered that after Portugal's success with Porto, France followed suit in the 1920s with its own labels-of-origin legislation. Various regional wines and cheeses, butters, poultry and pork, and even certain varieties of plums, honeys and chestnuts are protected today.
"You must note that it was the producers, not the politicians, who pushed for these laws," says Anne Richard, director of the Paris-based government office responsible for certifying France's 47 AOC cheeses. Without the appellation system, thousands of farmers would be unemployed and numerous breeds of cows would have gone extinct, Richard contends.
"A lot of these products are made in areas which are very difficult to farm or do anything else with," she says. "These communities would have disappeared without their cheeses. Instead, they specialize and perfect them, and they can sell them for 30 percent more than the average cheese. The money goes right back into the regions, the farmers make a good living and continue to make their product better. All in all, we call it a virtuous circle."
Riccardo Ricci Curbastro, president of Federdoc, an Italian consortium of winemakers, says vintners are constantly seeking new ways of marketing place-based labels in response to increasing competition from non-European wines.
Take the serial-number system that Federdoc is now piloting: It allows a consumer anywhere in the world to visit a Web site and find out exactly where and when the Chianti he or she just purchased was bottled. "We want to show there's a lot of work behind the name on the bottle," Curbastro notes, arguing that the same cannot be said for many American and Australian vintages especially those enhanced by a myriad of technological innovations.
"You cannot take a juice, and split it into 20 different components with a Spinning Cone Column and rebuild it," Curbastro argues, referring to a technology marketed by Australia-based Flavourtech. "That's not wine. It's a juice. Call it juice with alcohol if you want."
Kansas Citians who travel south along U.S. Highway 71 toward Springfield every fall to pick pecans have known for decades what sets the nuts apart from the big, dry store-bought ones. They're smaller, with tougher shells, but packed with flavor and oils. Up until seven years ago, they were western Missouri's little secret.
Then a group of farmers in Nevada, Missouri, got together to form an association of farmers called the Missouri Northern Pecan Growers LLC. The growers pooled their money to create a marketing campaign to promote the uniqueness of Missouri's native pecan. "We looked at the success the Vidalia onion had," says Drew Kimmell, the association's managing partner and a pecan farmer for 32 years. "We started promoting a new tag line: 'Sweeter than nature.' And they are."
Native Americans used the Missouri pecan as currency, and early settlers prized the centuries-old trees. Then grocers started hawking the Georgia hybrid pecans, which are bigger and easier to peel. But Kimmell, who farms about 15 acres, says the hybrids are nearly flavorless compared with the Missouri nuts.
Georgia also gets too much rain for pecans, requiring growers to spray trees with fungicide. With less rain, many Missouri pecan farmers have certified their fields as organic, giving them a new market overseas where organic foods are more popular. "We just shipped four pallets of nuts to England. That's 7,000 pounds, by the way," Kimmell says. "We hope it's the start of a long friendship."
Fifty years ago, pecans were one of 40 different crops and livestock grown on Missouri farms, Barham points out. But postwar industrialization sparked economies of scale and put the kibosh on agricultural diversity. Today there are fewer than 20 products raised on most of the state's farms. Gone are ducks and potatoes, peaches and strawberries. Less than 1 percent of farmers tend these foods.
The first signs of rebellion against mass food production came in 1971, when a 27-year-old fledgling chef named Alice Waters opened Chez Panisse in Berkeley. Waters vowed to feature only seasonal ingredients on her menu as much of it local as she could muster. Today Chez Panisse is highly regarded, and the "local foods" movement is finally gaining traction with home cooks as well.
Despite a burgeoning demand for local foods, Missouri farmers will tell you that it's tough being the little guy.
State health regulations, for one, favor large food purveyors, says Tricia Freund Wagner, a former Steelville farmer. Wagner built a canning kitchen to make jams and salsas but was thwarted by the Missouri Department of Health and Senior Services. "The regulations were set up for restaurants, which are cooking everything under the sun, including meat," Wagner recalls. "So the health department wanted me to put in a grease trap, which was totally ridiculous."
Farmers and chefs keep opposite schedules, making it tricky to find and keep regular customers. Restaurants that buy directly from farmers have to build a network of suppliers simply by word of mouth, says Jane Zieha-Bell, owner of Kansas City's Blue Bird Bistro. "We would just ask the farmers who deliver to us if they know of somebody selling such-and-such," she says. "If there was an easier way, I think every fine-dining restaurant would do this."
Blue Bird Bistro buys much of its ingredients from local organic farmers. A list of the suppliers and what they've grown is placed on every table along with menus. Zieha-Bell says there's a distinct difference in the flavors of foods grown by small farmers. "People come in here and have a steak and say that it takes them back to their grandfather's farm, and that's what we're aiming for."
Barham sees small local food producers selling their goods across Missouri and as far as Madrid if they band together regionally and pressure governments to create European-style labels of origin. And that's what she aims to do with the Missouri Regional Cuisines Project.
"The idea," Barham says, "is local foods on steroids."
Tim Gasperino remembers clearly the day the French woman showed up at his small vineyard in Wellington. She asked to sample a few of his wines, and Gasperino took her back to the barnlike production building out past the small lake that separates his vineyards. He poured her samples from the steel tanks where he ages his wine in wood chips. "I poured her my best stuff. I had the '03 that I thought was looking pretty good. She didn't care for it," he recalls.
Then he poured her a glass from a tank that held the fermenting juice of Missouri's native grape, the Norton. "It was cloudy and unfiltered. It was really a mess," Gasperino recalls in his slow Missouri drawl. "I didn't think she'd even want to drink it. But she loved it. She said, 'This is going to turn into something special.'"
He later repeated the woman's name to a wine distributor. "Apparently, she's a big deal in France."
Gasperino began his vineyard as a hobby back in 1996, but now it has become his retirement project. He works in the maintenance department at General Motors' Fairfax plant in Kansas City, Kansas, and when he retires in a couple of years, he'll begin expanding his winery onto nearby land now used for wheat and corn.
Already, Gasperino sells about 6,000 gallons of wine every year from the small tasting room he built near the entrance to his property. He manages it simply with a billboard off Interstate 70 and small road signs that direct tourists down winding country roads.
Gasperino's 11-acre vineyard is one of about a half-dozen in Lafayette County, just east of Kansas City. Soon, Lafayette County could become Missouri's next wine tourism area, similar to the wineries that dot the bluffs outside St. Louis, says Jim Anderson, executive director of the Missouri Wine and Grape Board. "In a few years, I think you're going to see wineries popping up, followed by bed and breakfasts and all sorts of supporting businesses."
Missouri once could boast of its winemaking prowess: From the mid-1800s to 1920, only New York bottled more. Today, however, the Show Me State ranks only in the top 15, and most Missouri wines are consumed within state borders. When Barham looked at those statistics four years ago, she decided the state could tap into GIS (Geographical Information System) data, determine different terroirs and recruit winemakers, "rather than just sitting around waiting for somebody with land who might want to make grapes to call up."
The idea is to see what vines flourish in a terroir then perfect them, en masse.
As she puts it: "Let's map [the state], let's find out where there are certain slopes, and enough sun, and certain trees nearby to let air circulate. Then find out who the landowners are in those areas. Get them together. See if you can get them interested in putting some grapes there. Tell them the economics of it, how long it'll take to make money. Then teach them the horticulture.
"A lot of winemakers haven't selected the very best land to begin with," Barham says. "You'd be sure they wouldn't fail."
Barham imagines regional cuisines sprouting up in each terroir to pair with its wines. "Just like when you go to Burgundy, there's a whole cuisine, and certain cheeses that over the years they've found match perfectly." Before long as in Porto and Chianti, and all over Provence the tourism dollars come flooding in.
The Mississippi River Hills in eastern Missouri present the best incubator for the project, maintains Barham. Already at least six wineries make Norton and Chardonel, the two wines vying for the state's first appellation. Some have opened on-site restaurants featuring local foods to complement the winery experience. Still another vineyard plans to open this year.
"We would welcome several more," enthuses vintner Hank Johnson, owner of Chaumette Vineyards & Winery in Coffman. "We want to be the Napa of the Midwest."
The hills are also rife with struggling family farmers in search of a profitable niche. There's Mike Kertz Jr., a Bloomsdale hog farmer who's taken to growing Brandywine heirloom tomatoes, and French fingerling and blue potatoes to help pay the bills. And Kenny Wilson, a Jefferson County bachelor who's sold dairy cows and heads of beef cattle, and now wants to process his own specialty meats.
"Farming today, you got to give a lot of you to do it," Wilson says. "We're in break-even, even in a good year."
For decades they have diversified again and again, unable to keep pace with corporate farms. Far from squawkers, folks like Kertz and Wilson refuse to relinquish their land to home builders or developers. To them, the Missouri Regional Cuisines Project represents hope for a more prosperous future. "Tremendous," as Wilson describes it.
The farmers and vintners have spent hours strategizing over the last three years with Barham and associates from the University of Missouri Extension. They produced an agri-tourism map last year and several months ago launched a Web site that lets St. Louis chefs purchase fresh foods straight from Mississippi River Hills producers.
The hardest work, to be sure, is coming.
Barham has to write a proposed statute for an appellation system, persuade a state legislator to sponsor it and figure out which government agency will oversee the labeling. "Down the road, when the products start to be something sought-after and exported, they'll be more expensive and valuable, and somebody is going to copy the names," she says. "We have to get somebody in the government to commit to going after the bad actors. Otherwise the project won't work."
The eclectic bunch of vintners, meanwhile, has to agree on production standards for their wines a matter that already has a few people questioning the project's premise.
"Let's take France," says Johnson, owner of Chaumette. "Do you realize that in order to have an appellation on your label, the appellation board dictates to you how you will plant your grapes? With Chablis, they say you may only plant the grapes 1 meter apart, and the trellis height must be 1 meter high. They prohibit you from irrigating. They prohibit you from fertilizing. They tell you the day of the harvest and how you must prune the grapes in the wintertime. They tell you how many buds you may leave. Then, when you go through all that stupidity, they subject you to a panel of cronies that decides not whether or not your wine is good or bad but whether it's characteristic of the area.
"I'm very much against that. I think that's a lot of BS. It stifles the creativity and innovativeness of viticulturists and enologists," Johnson says.
"I've told them over and over, this is not about just slapping a label on a product so you can sell it for a higher price," responds Barham. "There have to be controls."
Barham has already gained world attention by taking the unpopular position of advocating for labels of origin, or Geographical Indications, in talks in Geneva at the World Trade Organization effectively siding with the European Union in its decades-long dispute with the United States over a global registry of GIs.
For years the EU has called for the registry to handle and resolve disputes over place-based labels. The United States has repeatedly rejected the demand. That's because American food manufacturers have spent billions of dollars appropriating European place names Champagne, Feta, Madeira and Parmesan, for instance and trademarking them here.
Three years ago, the EU drew the ire of the U.S. food lobby when it began asking foreign companies to "give back" these GIs. "It's not fair," contends Muir, with the Idaho Potato Commission, echoing the argument of U.S. commerce officials. "The Italians should have protected Parmesan from day one. Now that Kraft Foods has created value for it with 100 years of advertising, they say they want it back."
Fumes Barham, "The U.S. trade rep's office is basically saying to the EU: 'We should not have to respect your rules because Americans don't know their geography.' That's their argument. Well, American ignorance of geography should not be a global standard. It's a national disgrace."
This attitude hasn't exactly made the professor friends in Washington. "She's a bit controversial," notes Patrick Kole, the Idaho Potato Commission's vice president of legal and government affairs.
But Barham does have friends in politics, including U.S. Rep. Jo Ann Emerson, a Republican who represents southeast Missouri. Emerson recognizes that creating an appellation system will help small farms survive. "My first interest is my constituents and being able to keep the young ones in rural America, as opposed to having them move to St. Louis."
To her critics, Barham is quick to point out that Missouri wouldn't be the first North American community to bring about appellations. In 1994 farmers in Les Éboulements, Quebec, discovered that Montréal, Quebec City even Paris restaurants had listed their specialty lamb on menus without purchasing so little as an ounce.
The producers solicited help from the French government to establish GI legislation in Canada, which finally got passed in April. The label is now on its way, and the farmers of Les Éboulements couldn't be happier. "We'd like to start exporting, but we don't even have enough to fill our orders here," says Lucie Cadieux, who spearheaded the effort. "I just made deliveries last weekend to restaurants in Montréal. Those were orders that we took last fall!"
Says Anne Richard, who oversees France's AOC cheeses: "Elizabeth understands that GIs can work for Longjing tea from China, or basmati rice from Pakistan, and tons of other products from across the world. She gets it. We view her as a militant, in a good sense."
The French view Barham as one of their own. She's no citizen but last May claimed bragging rights along with Louis Pasteur, Paul Prudhomme and Julia Child as a Knight of the Order of Merit in Agriculture. Barham didn't believe the news. And when at last it sank in, she felt a stab of regret. "Julia Child had just died," she recalls. "I couldn't call her up and say, 'Hey, I got this thing, too. Could we get together sometime?'"
At last year's knighting ceremony, the Champagne producers' association honored Barham with four cases of its bubbly.
"I made sure we saved it until the end, for the toast," she says. "Because that's when you're supposed to have it, at the end."
Eric Barton contributed to this story.

subset: commoncrawl


text:
I'm using Devise and OmniAuth (Facebook) in a Rails 3 app. I just started noticing this behavior recently.
When a user signs in, he is redirected to his dashboard, however, the characters "#_" are being appended to the url. The only thing I can think of now is a conflict between the routes created by:
resources :users
# User Authentication
devise_for :users,
:singular => :user,
:controllers => {:registrations => 'registrations'} do
get 'logout' => 'devise/sessions#destroy'


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Main Page
m (Adding PT)
(Temporary Donation Appeal)
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Today's feastsJuly 8 2015: Greatmartyr Procopius of Caesarea, in Palestine; Martyr Theodosia, mother of Greatmartyr Procopius; Righteous Procopius the Fool-for-Christ and Wonder-worker of Ustiug, Vologda; New-Martyr Anastasius at Constantinople; Venerable Theophilus the Myrrh-gusher of Macedonia and Pantocrator Monastery on Mt Athos; Saint Grimbald, Hieromonk of Winchester; Virgin-Martyr Urith of Chittlehampton; twelve women of senatorial rank; Hieromartyr Killian, Bishop of Würzburg; Appearance of the Kazan Icon of the Mother of God; Icon of the Mother of God Weeping "Tender Feeling" in Novgorod; Miracle of the Annunciation Icon of the Mother of God at Ustiug; Icon of the Mother of God "Our Lady of Sitka"; Edgar the Peaceable, King of England; Morwenna, Virgin of Cornwall; translation of the relics of Saint Withburga, Hermitess of East Dereham, sister of Saint Etheldreda (see June 23)
( June 25 2015: Julian Calendar ) Leavetaking of the Nativity of John the Forerunner; Virgin-Martyr Febronia of Nisibis; Prince Peter and Princess Febronia (tonsured David and Euphrosyne), Wonder-workers of Murom; Virgin-Martyrs Leonis, Libye, and Eutropia of Syria; Saint Symeon of Sinai; Saints Dionysius the Hagiorite and Dometius of the Monastery of the Forerunner on Mount Athos; Monk-martyr Procopius of the Iveron Monastery on Mount Athos, who suffered at Smyrna; New-Martyr Procopius of Varna; New-Martyr George of Attalia; Saint Adalbert, Deacon of Egmond; Saint Nikon of Optina, Confessor; Saint Moluag, monk of Lismore, Scotland; repose of Hierodeacon Serapion and Schema-archimandrite Heliodorus of Glinsk Hermitage
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The Episcopal Assembly of North and Central America, founded in 2010, consists of all the active Orthodox bishops of North and Central America, representing multiple jurisdictions. It is the successor to SCOBA, and it is not, properly speaking, a synod. The Episcopal Assembly of North and Central America is one of several such bodies around the world which operate in the so-called "diaspora."
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The following week went by slowly. Ryan and I went about our normal routines, looking forward to small moments of spontaneity. He had to work late several days in a row, which made us even more excited for the prospects of a fun date night Friday. We had made arrangements that I would cook a nice dinner by candlelight before we went out to a local club for Karaoke Night. Perhaps this time I would get up enough courage to go on stage and sing something. I knew I had a good voice but was always too nervous to sing in front of anyone except close family and friends. And hey, if Ryan sang something with me it wouldn't be so bad. It would be a fun night out, wouldn't it?
Friday night finally came and we eagerly anticipated the evening ahead. I got home from work first and began preparing our meal. I had planned to make a fresh vegetable and herb lasagna for dinner and chocolate covered strawberries for dessert. I even went out to buy a bottle of our favorite drink and stuck it in the refrigerator as soon as I got home. Knowing I didn't have much time tonight, I had cut up the vegetables and dipped the strawberries the night before so all I had to do was boil the noodles, put the lasagna together, bake it, set the table and get dressed for the evening ahead. When Ryan got home, I was just finishing getting dressed.
"Hey honey. You look very nice!"
"Thanks," was my reply as I slipped into his arms for a sexy kiss. "Dinner is almost ready."
"Ok. I'm just going to change and I'll be out in a minute."
"Ok." I went into the kitchen, pulled the lasagna out of the oven and cut us each a medium slice. Then I poured our drinks and brought it all to the table. After arranging our plates and silverware just to our liking, I lit the candles and sat down. It smelled wonderful! Ryan came out of our bedroom and saw the meal all set on the table.
"Mmm, does that ever smell good!" he exclaimed with bright eyes.
"Mmm, do you ever look good!" I said as I raised my eyebrow and looked him up and down. He just gave me a look as if to say "whatever" and sat down.
We ate our delicious meal and enjoyed each other's company, while thinking curiously about what the evening would hold. When we finished eating our lasagna, I put the dinner plates by the other dirty dishes. I pulled out a fresh plate, took the tray of strawberries from the refrigerator and put three on the plate for each of us. But as I brought the plate to the table, Ryan took it from me, set it aside, lifted me onto the edge of the table and stood between my legs. I wrapped my legs around him as he pulled my body into his and brought his head down for a deep kiss.
"Mmm, you taste good," I panted, breaking away.
"Not as good as you're going to taste in a minute." He took a strawberry and held it up to my lips, tracing it along my soft skin. I reached out to take a bite but he pulled it away. Teasing me with it, he took the tip, lightly tracing it down the crest of my nose and brought it to my lips again. This time when I reached out to bite it he held it there so I could taste the succulent sweetness. A little juice dripped down the side of my mouth and Ryan bent down to lick it up. Then he crushed his lips against mine and pushed his tongue into my mouth, tasting the sweetness that still lingered. I took the half strawberry that was still in his hand and held it high above his head, forcing him to crane his neck up and catch it. We sensually fed each other the remaining strawberries as we ground our clothed bodies together, creating a heat that was ready to catch fire at any moment.
Just as I fed Ryan the last bit of the luscious dessert, he immediately began pulling my black athletic pants down my legs before hastily undoing his belt, button and zipper and dropping his cargos to the floor. I could see how excited he was through his boxers. But I didn't have a chance to look long. Within seconds he pulled out his stiff cock and pushed my panties aside, not even bothering to remove them. I was excited and hot, but not quite wet enough for him to enter me completely in one thrust, though after a few slow thrusts I was able to take him in. I wrapped my arms around his neck, still sitting on the edge of the table with my legs curled around his. He circled one arm around my waist and the other pulled my head toward him to engage in a hot, deep kiss as we slowly humped against each other. Soon, the slick sounds of our bound wetness filled the room along with moans of pleasure and panted breaths.
Oh, god! I could feel the tingling in my pussy begin to get stronger. Fortunately for me, this was the other position I was able to orgasm in and I knew we were purposely sitting like this for that reason. Ryan had promised me the previous week that I would be allowed a great orgasm since I was a good girl for him. Tonight, I knew I would reach that heavenly peak. I could feel it. As we continued to passionately kiss and moan, I felt the wetness grow between my legs. Ryan knew not to speed up too fast or I would not cum as he hoped. He kept a steady pace and as I got closer I began grabbing at his back. The waves were coming on stronger now and I could tell I was on the edge. I began moaning more frantically, panting harder, holding onto Ryan as if this was the last time. He pumped into me just a little faster and I exploded in a fury of passion, my pussy lips clenching and unclenching his hard cock until he too exploded in his own orgasm, filling me with his hot cum. We held onto each other as the waves of our orgasms shook our bodies. After our pulses slowed and our breathing returned to near normal, I realized I was still holding Ryan in a death grip and slowly relaxed my muscles to release him. We lovingly gazed into each other's eyes and smiled.
"That was wonderful," I breathed, then collapsed against his chest in a bear hug. He held my head there for a moment, then lifted my chin up to face him and gently kissed my soft lips again.
"Yes, it was." I tingled inside from his sexy smile and the twinkle in his soft hazel eyes. "How about we get cleaned up here and go out to Karaoke Night?"
"I would love to," I said as he helped me off the table and into the bathroom to clean up.
The parking lot was full when we arrived at the club. Karaoke Night always drew in a big crowd. I'm not sure what the allure of it was. I mean, most of the people that "sang" karaoke couldn't really sing if their lives depended on it. But it was fun to go anyway. Ryan and I usually took a booth near the back of the club and watched the singers on stage, making comments here and there about what we thought. We had never gone up to sing ourselves, so I suppose we had no right making comments...until tonight.
Feeling a little more risqué after the drinks with our dinner and the hot sex afterwards, we decided to sit in a booth near the stage. After a few songs, we contemplated going up there to sing something together. But what would we sing? We always sang along with System of a Down, Linkin Park, NIN or whatever else we had in the car, but could we really sing one of those songs by ourselves? We decided to take a chance and go for it. We asked the DJ if they had Linkin Park's "With You" in the karaoke list and he said he did. We thought, what the hell, and went up on stage. When I looked out at the crowd I nearly ran back off. I was so nervous! But Ryan told me just to look at him as we sang and it would be just like we were in the car. The music began. I held the microphone in front of my lips and lost all inhibition. If I'm going to do this, I better damn well do it right, I thought. We belted out the song and had a lot of fun while we were at it. When it was over, the crowd began applauding, so we decided to try one more song. We settled for Linkin Park's "Points of Authority."
The DJ set it up and we began singing. We were about halfway through the song when I noticed someone in the audience staring at me with a cruel-looking smirk on his face. He seemed very familiar but I couldn't place him. And with the audience lights slightly dimmed, I couldn't see his features clearly. We finished the song and received another round of applause as we headed off stage. I became unsettled watching the man stare at me so intently. Why did he look so familiar? I was about to tell Ryan to look over at him, but he suddenly got up and was out the door before a word came out. I didn't think too much of it the rest of the night. After all, I was there with Ryan and it's not like no one has ever looked at me before. I just thought his smirk was a little odd, that's all. We decided not to hang around too much longer. Besides, we had other plans for the evening and they only included the two of us. So we gathered our stuff from the booth and headed out. Unfortunately, we didn't notice the car behind ours, following us from the club to our home.
We pulled into the driveway and parked the car. Once inside, I locked the front door, came up behind Ryan as he was taking his shoes off and wrapped my arms around him. "Thank you for a fun evening, honey. I can't believe I actually got up on stage and sang! I was so nervous!"
"You did great. I'm very proud of you. We should do that again some time." He turned around and pulled me into a deep kiss as the dog started jumping up on our legs, wanting to go out.
"All right, all right. Hold on one moment," I told him. I turned back to Ryan. "I'm going to let him out quick. But I'll be right back." I winked and smiled at him, anticipating what was going to happen as soon as I got back inside.
"I'll be waiting in the bedroom," he coyly responded. We kissed once more and he strutted toward the room. I excitedly watched his sexy backside as he went. Insistently, the dog kept jumping up at me.
"Ok, let's go," I told him as I snapped on his leash. I opened the back door into the cool night air. It was still warm enough for pants and short sleeves, but the weather would soon turn cooler as fall hit. I lead the dog to the edge of the back yard and let him go to the bathroom. I thought I heard a rustling sound, but it could have been squirrels so I paid no attention. After he was done, I began walking toward the house again, his ears perked and listening.
"What is it, boy?" I asked. I got somewhat spooked being out there by myself in the dark so we rushed toward the house a little faster. As soon as I opened the back door to go inside, I suddenly dropped the leash as I was pulled backwards, a hand came up to my face and a damp rag was pushed against my mouth and nose. Knowing what it probably was, I forced myself not to freak out or breathe it in. I focused my energy on saving myself and powerfully jammed my elbow into my attacker's side, causing the rag to fall away from my face long enough for me to take a breath of fresh air. I saw a second person run in front of me and close the back door, blocking my route of escape. I couldn't see who the attackers were but I didn't want to find out. With only a split second to make a decision, I flew around and slammed my fist into the person's face who initially grabbed me.
He stumbled back a bit and lost his balance for a few precious seconds, holding his face. I saw the second person run toward me so I bolted in the opposite direction. I knew I had locked the front door of the house when we got home, so I decided to run for a neighbor's house. I screamed at the top of my lungs as I ran, but the person who had closed the back door was closing in on me fast. I was never a good runner and now I chastened myself for it. Within a few more feet I felt a strong forearm slice into my back between the shoulder blades. I stumbled and fell hard with all the momentum I was carrying. I quickly turned over knowing I wouldn't have much leverage to fight on my stomach. But just as I turned over my attacker quickly sat on my knees, preventing any leg movement, as I thrashed at him with my arms. I did end up landing a few good hits to his face and chest, but a few seconds later the second attacker reached us and straddled my chest, squeezing me in place with his thighs.
He was heavier than the one on my knees and I could barely breathe. I kept punching as hard as I could but it wasn't helping much. The cloth was again pressed to my face and this time I had no choice but to breathe in the dampness. The last thing I remember before everything went black was the cruel laughter of my attackers as they quickly carried my limp body to their car and drove away from the neighborhood. My heart sank wondering if I'd ever see Ryan again.


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Very brave statue!!
ちょぴぐ Greetings from Japan。
Thanks a lot, my friend ちょぴぐ! Warm regards!
Very nice and interesting the picture,. Greetings: Laci L
Muito obrigado, meu caro amigo Mojzer László!
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Photo taken in Zagreb, Croatia
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Emerica x DMODW x BA.KU.Skip to the rants (38)
The plague spreads.Read more
End Of Season Sale, More Styles Added! I get it! Thanks!
The plague spreads.Read more
Jerry Hsu joins the Emerica team.Read more
Tonight, Monday, December 29, 2008 at 9:00 pm Eastern time, 6:00 pm Pacific.Read more
A rad new photo book by Thrasher's Editor at Large and Photographer Michael Burnett.Read more
What did Santa Claus bring you?Read more
Courtesy of Zoo York.Read more
Photo show at Subliminal Projects in Los Angeles through January 9, 2009.Read more
Congratulations to Alex S. of Anaheim, California.Read more
In Santiago, Chile.Read more


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By clicking the "Submit" button, you agree to Avvo's Terms of Use. Please see our Community Guidelines and Privacy Policy for information on posting to Avvo and how we collect, use, and share information you provide to us.
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Elkridge Jobs
Looking for jobs in Elkridge? Snagajob has great opportunities with the area's leading companies. And applying for Elkridge jobs has never been easier. Look at the job listings below, click on a job title that interests you and hit the "apply now" button. Part-time jobs, teen jobs, student jobs and summer jobs are now just a click away. Start your job search now.
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Artist's watercolors for sale in Forest Grove
Pet portraits a specialty for Banks' Jullane Rich
When Jullane Rich cancelled her trip to Africa for a getaway to Hawaii with her mom and sister, she never thought shed discover the passion shes embraced for the last 15 years.
Rich was headed to Africa to explore one of her first loves animals. But on her two-week Hawaiian diversion, she started photographing the flora and fauna of the islands, and tried her hand at painting. Soon, she was hooked.
Shes been painting ever since, dedicating a few hours a day most days of the week to her watercolors at her Banks home where she lives with her husband, Gregory, and their West Highland White Terriers.
Rich started out teaching herself, but has taken classes and participated in workshops through the years to hone her techniques. She describes herself as a detailed watercolorist, not a free-flowing one.
Watercolor can be forgiving, but it can be miles behind the paintbrush, she said.
Lately, shes been painting boats, lures and coastal scenes to celebrate her husbands love of fishing.
The Banks resident will be selling her work at Lindas Recreations, 1840 Pacific Ave. in Forest Grove. Her paintings brighten up the walls with colorful images of flowers, cacti, puppies and nautical scenes.
Her work has been shown in Milton Gallery in Carlton, Sequoia Gallery + Studios in Hillsboro, Influence Music Hall in Hillsboro and in Portlands Oregon Watercolor Society gallery.
Rich considers pet portraits one of her specialties. Often, shell paint deceased pets for families based on photographs. Its a way of healing after peoples pets pass away, Rich said. Its a wonderful blessing for me to be able to do it for them.
And while she never made it to Africa, Rich did buy a pass to the Oregon Zoo and visited the Wildlife Safari in Winston, Ore.
Contact her at 503-324-5141 or firstname.lastname@example.com.


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Dr. Ramin J. Javahery, MD
Pediatric Neurological Surgery
- 2801 Atlantic Ave
Long Beach, CA 90806
- 2 Locations
- (562) 933-8521
Dr. Ramin J. Javahery graduated from the University of Southern California Keck School of Medicine in 1997. He works in Long Beach, CA and 1 other location and specializes in Pediatric Neurological Surgery. Dr. Javahery is affiliated with Lakewood Regional Medical Center, Long Beach Memorial Medical Center, Los Alamitos Medical Center, Miller Childrens & Womens Hospital Long Beach and Torrance Memorial Medical Center.View More
Pediatric Neurological Surgery
Medical School: University of Southern California Keck School of Medicine; Graduated 1997
*This physician has multiple office locations. See Office Information for details.
8043 2nd St Ste 105
Downey, CA 90241
8043 2nd St Ste 105
Downey, CA 90241
11190 Warner Ave Ste 305
Fountain Valley, CA 92708
1010 W La Veta Ave Ste 710
Orange, CA 92868
1010 W La Veta Ave Ste 710
Orange, CA 92868


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Patio doors create an easy flow of traffic from your house to an outside deck or patio. They come as gliding doors or hinged, swinging doors. The Home Depot stocks patio doors in different heights and widths, so you'll have a good selection of sizes to choose from.
Patio doors have screens for ventilation and weather-stripping to keep out wind, rain and dust. Hardware comes in a variety of finishes - including brass, chrome, bronze, nickel and white - to match your décor. You can also select from a variety of options, such as tinted glass or special glass that blocks UV rays and improves insulation, and exterior key locks and auxiliary locks, which allow you to lock your patio door in a partially opened position.


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What I am using: Visual Studio 2010 Windows Media Center Language C#
The Program
A part of my program needs to display movies by their covers and be able to scroll through them, much like netflix. I was told that directx would be good to accomplish this. Basically I just want it to be easy to view, use, and flow nicely.
Help? Any Ideas as to what to use. (I was also looking into writing it as a pluggin for windows media player, but i read somewhere you can only have html based menus?)
Any suggestions would be appreciated. Thanks -Scott


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ACE Fit Share
Use a combination of these core back exercises to strengthen your lower, upper or middle back areas. Whether you're interested in barbell deadlifts or reverse extensions, we have back strengthening exercises for every level. These exercises are also featured in convenient workout routines that include proper warm-up and cool-down techniques, which greatly reduces the risk of injury.
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ACE Pro Homepage
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Fire Crews
One of the four classical elements, fire is the most flamboyant. Round out your collection with Water, Air and Earth, too!
Label says "one size", we think these will work best for women's US shoe size 7-10 and men's 5-8.
Because of the intricate patterning in the foot and lower ankle of these socks, they can be a little difficult to get over the heel, though we found them to be quite comfortable once on. We suspect that individuals with wider feet might have difficulties with these.
Additional Info: Last two images provided by Ozone.
Made in Colombia.
Produced at Ozone's family-run mill on state of the art machinery and inspired by the colorful birds in the aviary outside the production facility.
Fiber Content: 85% cotton, 14% nylon, 1% spandex
Machine wash cold, delicate cycle. Line dry.
Label: Ozone
I am so glad that Sock Dreams has models of varying sizes and proportions to model their socks and stockings. Especially the looooong ones
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text: on Nov 7, 2013 @ 10:04 AMNov 7, 2013 @ 10:04 AM PublishedPakistan Taliban reject peace talks: spokesmanPESHAWAR, Pakistan (Reuters) - The Pakistani Taliban rejected the idea of any further peace talks with the government on Thursday after electing hardline commander Mullah Fazlullah as their new leader, a Taliban spokesman said."There will be no more talks as Mullah Fazlullah is already against negotiations with the Pakistan government," spokesman Shahidullah Shahid said.(Reporting by Jibran Ahmad, Writing by Maria Golovnina; Editing by Angus MacSwan)


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Pronunciation: Collsacabra
Added on: 2013-06-11 Listened: 19 timesin: noms de lloc, place names, topònim, toponímia
Pronunciation in Catalan [ca]
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VIEWS: 105 PAGES: 7 CATEGORY: Business POSTED ON: 11/24/2010 Public Domain
Commercial Loans No Credit Check document sample
Commercial Truck Dealer Finance Program New and Used Equipment – Heavy & Med Duty Trucks, Vocational Vehicles & Trailer Financing Program 1st Commercial Credit, LLC Phone: 915-351 1300 Fax: 915-975-8102 E-Mail: email@example.com 300 E Main St Suite 1414 El Paso TX, 79901 1st Commercial Credit will be pleased to handle your entire customer financing needs and enable you more time to make more sales. Our truck financing underwriting department has over 20 years of commercial equipment financing experience. We are able to be your financing source partner by offering programs available to suit all types of customer's financial needs from A+ Credit to the more credit challenged (C). Call for details. 1-915-351-1300 News Update - Now you can offer you're A and B credit customers even lower payments with TRAC deals and residuals from 15% to 35% on most equipment – NEW AND USED! Try us out Today! Fax information to 915 975 8102 1. Customer credit application 2. Buyers' order and 3. Detailed equipment specs st Important to note: 1 Commercial Credit DOES NOT have any inventory of its own to sell. We are dedicated to serving the dealer community though versatile financing programs and superior service. Start-ups, First Time Buyers B Credits Program and Story Credits - OK " B "Program Highlights " C " Program Highlights This program is specifically designed to help you obtain financing for - Fast credit decisions – usually within 48 hours. Credit scores 640+. your creditworthy customer that may have been turned down already, or you know simply does not fit into your usual credit programs. - 100% non-recourse to the dealer. st 1 Commercial Credit will work to make the deals happen when others - 5 year old or newer Class-8. will not. We can handle you're A – B and C deals. - Dealer reserve with volume targets. (2.0 pts typically) - Fast credit decisions – usually within 48 hours. Credit scores 585 +. - Application only up to the $150,000. 100% non-recourse to the dealer. - Standard terms from 24 months to 60 months. 72 months on trailers. - Class 8 trucks 2001 or newer, Vocational vehicles 1998 or newer. st Medium duty – no age restriction. Typical program calls for 1 monthly payment to start, plus standard processing fee of $550. - Loan amount up to the NTDA wholesale value and all are $1 out leases ($101.00 for challenged credits). Easy to get started: Fax your Customer's signed credit application with a buyer's order and itemized vehicle specification sheet to: - Standard terms from 24 months to 60 months. Fax 915 975 8102. - Typical program calls for 10% cap-reduction plus 1st and last monthly payment to start, plus standard processing fee of $550. Medium duty / Off-road and - Easy to get started: Fax your customers signed credit application Construction equipment a specialty. with a buyer's order and itemized vehicle specification sheet to attn: Raul at fax 915 975 8102 Vocational equipment gets special consideration. - Medium duty / Off-road and construction equipment a specialty. Very competitive rates and terms available. 1st Commercial Credit, LLC 300 E Main St -Suite 1414 – El Paso TX 79901 Truck Equipment Lease Application FAX (915) 975-8102 or Office (915) 351-1300 We are only processing applicants that are ready to purchase and have selected a truck or trailer. Requirements to receive a conditional approval and rates: 1. Application completely filled out 2. Equipment Specifications Sheet 3. Buyers Order Form from the Dealer or Seller Once we receive the above items and we feel that you will qualify, you will receive a conditional approval that will contain your monthly payment and number of months for the finance term. You will need to provide the following for final funding: Please note the following Pre-Qualify check list items before applying: - We do not provide truck and trailer financing in and Louisiana or Canada at this time. - We do not finance trucks or trailers older than 2001 year models. - Lessee will be responsible for all tax's due, unless proof of tax exemption is made prior to ordering lease documents. - Must have credit references from current or past installment payments (i.e. Auto loans, Mortgage payments, Rent payments, previous leases, or any other installment loans). - 2 years of tax returns ( All Schedules ) - Last 3 month's bank statements. - Spouse signature will be required on documents (If married) (C Credit applicants only) - Copy of Commercial Drivers License and Spouse's Drivers license (if married). - Letter of intent (in the event that you will start hauling for a trucking company) - Must have cash on hand for down payment (10% to 15%) Plus first payment, depending on year model of truck and mileage (20% down on Trailers) - Cashiers Check for the first payment and document fee (stated on conditional approval) - We currently do not approve applicants that have: -Delinquent child support - Bankruptcies that have not been discharged (case by case) - Repossessions - Tax Liens - Delinquent installment loans - Bank statements showing bounced checks - No past history of installment loans - No CDL - No experience in the trucking industry - Criminal Background Typical monthly terms: • 2001 to 2002 year model trucks 18– 24 months (C Program only) • 2003 year model trucks 30– 36 months (A, B, and C Program) • 2004 year model trucks – 42 months (A, B, and C Program) • 2005 to 2006 year model trucks – 48 to 60 months (depending on credit and mileage- A, B, and C Program) • 2007 year model trucks – 60 months (A, B, and C Program ) • New Trailers up to 72 Months (A, B only) Fax Cover Sheet for Conditional Approval To: 1st Commercial Credit Fax 915 975 8102 I have included all forms you have requested for a Conditional Approval. Requirements to receive a conditional approval: 1. Application completely filled out 2. Equipment Specifications Sheet 3. Buyers Order Form from the Dealer or Seller Please note that we do not provide truck and trailer financing in Louisiana and Canada. Company Name __________________________________________________ Contact Name ____________________________________________________ Phone ___________________________________________- Cell Phone __________________________________________ Fax ______________________________________________ Email ______________________________________________ Please Fax all four forms: Include Application, Buyers Order, Copy of Title and Equipment Specification Sheet for a Conditional Approval. Fax to (915) 975 8102 Equipment Specification Sheet Customer ______________________________________________________________ Year______ Make ____________ Model __________ Color ________ Full Vin ________________________________________________________________________ Engine Make/ Model _________________________________ Speed ________________________ Mileage ____________________________ GVW ________________________________________ Front Axle (12k, 14k, Etc.) _____________ Rear Axle (38k, 40k,) __________________________ Remainder of Mfr Warranty: ________ 1 yr/100 Miles _______ 2 yr /200 Miles _____ 5 yr/500k Miles Remainder of Mfr Warranty on Rear Axle/Trans to 750k Miles Yes _____ No ______ Extended Warranty with Purchase ______ 1 yr/100k ______2 yr/200k Options Appearance _____ Premium Level Interior _____ Aerodynamic Package (Roof _____ Highback Seats _____ Aero Side Fairings Only Side, and Full Chassis Fairings) _____ Headliner _____ Roof Fairings Only _____ Dual Stainless Steel Air Cleaners _____ Step Package _____ Dual Painted Air Cleaners _____ Dual Chrome Exhaust _____ Heated mirrors _____ 2 Aluminum Wheels Front _____ 4-8 Aluminum Wheels Rear _____ Aluminum Bumper _____ New Bumper _____ New Paint - Cab & Frame _____ Chrome Bumper _____ Stainless Steel Sun Visor _____ Stainless Steel 1/4 Fenders _____ Aluminum Deck Plate _____ Work Station _____ Double Bunk Mechanical _____ 8 New Rear Tires _____ 2 New Steer Axle Tires _____ 8 New Rear Tires - No Recaps _____ Electronic Engine Controls _____ Full Set of Gauges _____ Anti-Lock Brakes _____ Power Steering _____ Engine Brake _____ Automatic Transmission _____ Stationary 5th Wheel _____ 4 Spring Suspension ____ Air Ride Suspension _____ Air Ride Cab Suspension Vocational Construction _____ 44k lb Axle Suspension _____ Over 44k lb Rear Axle Suspension _____ Camel Back Susp _____ 14k to 16k Front Axle Susp _____ Over 16k Front Susp _____ Constant Beam Susp _____ Front Driving Axle _____ Tag or Pusher Axle _____ Wet kit _____ Reinforced Double Frame Medium Duty Options _____ 12'-18' Van Body _____ Over 18" Van Body _____ Automatic Transmission _____ 6/7 Speed Transmission _____ 9/10 Speed Transmission _____ 2 Speed Rear Axle _____ Air Brakes Other Equipment _______________________________________________________________________________ Dealer Name _____________________________________________________________________ Signature of Dealer Agent ________________________________________________________ Printed Name of Agent _________________________________________________________ Phone _______________________________ Date ___________________________________ Trailer Condition Report Year: Make: Model: VIN: Type: Color: Description: Length x Width: Misc Info: King Pin Location: Condition Condition Lining : Lights : Floor Type: Suspension: Interior: Axle: Front : Rear Door: Rear : Side Door: Sides : Roof : Tires: Brakes: Front Wheels: Rear Wheels OTHER: Reefer Type/ Hrs: Wholesale : $ Retail: $ Sales $ Price: Phone : Name : Fax : Sign X: 1st Commercial Credit, LLC 300 E Main St -Suite 1414 – El Paso TX 79901 Truck Equipment Lease Application FAX (915) 975-8102 or Office (915) 351-1300 Business Name:____________________________________________________________________________________________ Address:___________________________________________________ City and State & Zip _______________________ Telephone:__________________ Cell Phone: _______________________Fax: _______________ Contact:_____________ Nature of Business:____________________________________________________ Yrs. in Business: _____________ Form of Organization: Prop.______________ Corp._______________ Partnership___________________________________ Name: _ __________________________________________________________________________________________ Address:___________________________________ ___________________________________________________ City:______________________________________ _______________________________________________________________ State:_________________ Zip Code:__________________________ ________Time at Address _________yr ________mo Home Phone: ( )______________ Cell Phone: __________________ Soc. Security _______________________ Date of Birth:____________________ ______________________Number of Dependants: ________ Previous Address: ____________________________________City: ___________________________ State: __________________________Zip Code:________________ Time at Address: _________yr _________mo Current Employer:_________________________________________________________________________________________ Employer Address:_________________________________________ Length of employment: ___ yrs. ___ mos. Business Phone: ( )___________________________ _________________Position:_______ __________________ Previous Employer:___________________________ Employer Address:__________________________ Phone: ________________________ Length of Employment ____yr ____mo Position: _____________________ Nearest Relative:_______________ __________Address:_____________________________________________________ Phone: ( ) _______________________ Relationship: CO-APPLICANT INFORMATION Name:__________________________________________________________________________________ Current Address:__________________________________________________ Time at Address: ______yr______ Home Phone: ( )_________________ Cell Phone: ______________________Soc. Security #___________________ Date of Birth: ____________________________________________________________________________________________ Current Employer:_________________________________ Employer Address_____________________________ City:_____________________ _____ State: _____________ Zip Code: _____________Length of employment__ __ yr ___mo Business Phone: ( )___ ______________________________Position: ______________________________________ Applicant Salary ________________/ YR. Co-Applicant Salary /YR Page 2 Continued [ ] Rent [ ] Buy/own [ ] Parents [ ] Other Landlord or Mortgage Holder _______________________________________________ Payment _______________________ BANK INFORMATION Name of Bank___ __________________________________________________________Account Number_________________ Phone Number ( )________________________________________________________________________ EQUIPMENT FINANCE REFERENCE:______________________________________________________________ ACCOUNT NO:__________________________________ CONTACT:__________________________________ PHONE NO:______________________________________ AMOUNT FINANCED:________________________ ________________________________________________________________________________ TRADE REFERENCE:______________________________ PHONE NO:__________________________________ TRADE REFERENCE:______________________________ PHONE NO:__________________________________ TRADE REFERENCE:______________________________ PHONE NO:__________________________________ FINANCIAL INFORMATION ASSETS LIABILITIES & NET WORTH Cash in Banks ____________ First Mortgage _________________ Stocks/Bonds _________ Equity/2nd Mortgage _________________ Retirement Accounts ________________ Auto Debt _______________________ Cash Value Life Insurance _______________ Notes Due Banks ___________________ Real Estate ________________ Credit Card Debt _____________________ Automobiles ________________ Other Debts Itemize__________________ Other Itemize ( Bus. Equip. etc. _________________ TOTAL LIABILITIES_________________ TOTAL ASSETS: ______________________________ NET WORTH:______ __________________ _______________________________________________________________________________________________ EQUIPMENT VENDOR:______________________________________ PHONE NO:______________________ CONTACT:________________________________________________ SELLING PRICE:________________ EQUIPMENT DESCRIPTION:__________________________________________________________________ AUTHORIZATION: I understand that this is an application to lease equipment. I authorize 1st Commercial Credit, LLC/ RK FSvc. and / or its assigns to obtain a consumer/business credit and/or investigative report on my business or myself. I understand that such information may be derived in whole or in the part from Experian, Equifax, Trans-Union, and /or CIC. This is also authorization for my bank to release any account information. Authorized this _______ day of________________________, Year _________ Signature/Title:______________________________ Signature/Title:______________________________
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Eat This, Not That! Supermarket Survival Guide
Rodale, Dec 20, 2011 - Health & Fitness - 368 pages
With more than 50,000 food products in the average supermarket, it's no wonder shoppers feel confused and overwhelmed. How do they know what to buy to eat healthier and avoid packing on pounds? And as food prices skyrocket, how do consumers know they're getting the best deals?
Luckily they have Eat This, Not That! Supermarket Survival Guide, the ultimate authority on packaged foods, produce, and dairy and meat products found in our supermarkets. Newly revised and updated with all-new nutrition facts and information, this expanded edition acts as a trusted bodyguard, steering buyers away from nutritional danger zones and protecting them with the power of knowledge. On every page, readers will find easy-to-follow tips and nutrition facts that help them make the best choices for cutting calories, shedding pounds, and even saving money!
The book's easy-to-carry format and highly visual design make it a perfect companion for the purse or shopping cart. And the information inside, based on extensive research and market reporting, will finally put the shopper in control of his or her family's diet and health.
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Review: Eat This, Not That! Supermarket Survival Guide (Eat This, Not That!)User Review - Goodreads
Not really a health book since it's mostly about processed food and breezes over the actual healthy food at a supermarket. If you pay attention to your food at all this will be review. Read labels every now and then and you won't really need this book. Read full review
Review: Eat This, Not That! Supermarket Survival Guide (Eat This, Not That!)User Review - Goodreads
I thought it was just going to be a quick look through, but there was some detailed, good information at the beginning of each chapter. I realized those Marie Callender chicken pot pies I've been ... Read full review


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