text: Scott Turner <srt19170@...> writes: > On Mon, Aug 25, 2014 at 2:51 PM, Scott Turner <srt19170@...> wrote: > >> When I run the LLA test suite, I get a number of unknown type specifier >> errors > > > Never mind. I uninstalled SBCL and reinstalled it and the errors went > away. It's like when you're on with technical support and they're asking > "Did you try unplugging it?" and you're saying "No, there's no way that > could work, here let me prove it ... oh, that worked." > > Sorry to have bothered the list! You shouldn't dismiss failures so easily. You can get back to your problem if you do (declaim (optimize safety)) before compiling LLA. Which is an issue with LLA, in fact, I found your bug report, but it wasn't fixed. I opened a new one, https://github.com/tpapp/lla/issues/16 -- With best regards, Stas.


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Favstar gets even better if you sign in.
I think when everything in your soul is screaming NOOOOOOOO about returning to your life, something HAS to change. And quick.
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subset: commoncrawl


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God depends on us. It is through us that God is achieved.
Andre Gide (1869 - 1951)
Contributed by: esaruoho
Man! The most complex of creatures, and for this reason the most dependant of creatures. On everything that has formed you, you may depend. Do not balk at this apparent slavery….a debtor to many, you pay for your advantages by the same number of dependencies. Understand that independence is a form of poverty; that many things claim you, that many also claim kinship with you.
Source: The Journals of Andre Gide
Contributed by: standalonecomplex
One does not discover new lands without consenting to lose sight of the shore for a very long time.
Contributed by: Zaady
The most decisive actions of our life - I mean those that are most likely to decide the whole course of our future - are, more often than not, unconsidered.
Complete possession is proved only by giving. All you are unable to give possesses you.
I owe much to my friends; but, all things considered, it strikes me that I owe even more to my enemies. The real person springs to life under a strain even better than under a caress.
There are admirable potentialities in every human being. Believe in your strength and your youth. Learn to repeat endlessly to yourself: "It all depends on me."
Seize from every moment its unique novelty, and do not prepare your joys.
It is easier to lead men to combat, stirring up their passion, than to restrain them and direct them toward the patient labours of peace.
If a young writer can refrain from writing, he shouldn't hesitate to do so.
Copyright © 2016 Gaiam, Inc.


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High speed chase leads to two arrests
Published: Friday, February 21, 2014 at 2:38 p.m.
Last Modified: Friday, February 21, 2014 at 2:38 p.m.
A traffic stop on Tuesday in Thibodaux led to a high speed chase and a head-on collision, Thibodaux police officials said.
Jodeci Green, 21, 200 Plymouth St. in Thibodaux and Graylin Williams Jr., 31, 320 Lee Drive in Thibodaux were arrested with charges including theft of a motor vehicle, resisting an officer and possession of a firearm by a convicted felon.
Officers stopped William's vehicle at around 11 p.m. on Tuesday night for allegedly driving at a high rate of speed in the middle of Tiger Drive. While officers were speaking with Williams outside of his vehicle, passenger Green allegedly got into the driver's seat and drove away. Police pursued the vehicle on a high speed chase that ended when Green allegedly struck another vehicle head on. No one was injured in the collision.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


text:
Separate names with a comma.
Great work!!
Unfortunely I have not tested on the newest BAMF Forever ROM or any others recently! There's been a lot of other newer themes floating around and...
Cool thanks!
I have just went to BAMF Forever Cubed 1.0.7 this morning and have not tried to see if it's compatible. I have started playing with some ideas...
Nice, thanks for the information!
* Sent from my DROIDX on Cyanogen!!
Thanks for comments, I apologize though. This would be for sense 3. Last I tried it would crash on any sense 2 ROM
* Sent from my Thunderbolt...
My apologies, I currently wasn't aware of that situaion on the 4.9 version.
* Sent from my Thunderbolt running BAMF Sense 3!
If on bamf, just goto toolkit to change fonts.
* Sent from my Thunderbolt running BAMF Sense 3!
Blue Dropz 3
This theme I originally made for BAMF 2.0 GB, but decided with the recent release of BAMF Sense 3.0 that I would just change a...
Kind of a Beta release, The pop-up window could be hard to see at times. Have had some issues in resolving!
Red Dropz 3
Information & Activity:
- Made Fix to Market to solve issues with Force Close!!!
- Added Black Messenger App...
Good looking on the link!
* Sent from my DROIDX on GB Honeybread!!
None that add up to Google Maps, which has alot of custom options (ex. Layers, satellite view, places search, contact integration, etc.). It's...
Google Maps Navigation! Amazing I use it with satellite view on it's crazy and wonderful. Shows you a street view when you arrive at ur...
You can also get full 2.3.4 SBF file through TBH.
* Sent from my iPad using Tapatalk!!
You should be able to just flash it
That's all I had to do with his first update.
* Sent from my DROIDX on GB!!
What up Juice, have any plans on hitting us with any updates soon. I remember you said you were working on some more things. Love what ya done so...
Let me know where ur at with this. I would definitely like to test this Theme out, looks good!


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I'm using this guide to add my linux (10.04 lucid) ubuntu machine to domain.
First I tried using likewise, but couldn't do this apparently due to some compatibility issues with 10.04 kernel. I had downloaded the 25 Mb size centrify agent. I run the command using this command:
./install-express.sh Everything works fine. As i stumble on these sets of input
Active Directory domain to join : example.com
Active Directory authorized user : administrator
computer name : dev
container DN : Computers
domain controller name : domain-controller.example.com
In container DN name i have found a vbscript on the internet which allows me to retrieve given user name DN. E.G.: DN: CN=George Jetson, OU=Vehicles, OU=Engineering, DC=YOURDOAMIN,DC=COM
I enter Vehicles since this is the most specific of the OU definition. I'm doing this fine? Or i need to add like Vehicles.Engineering. ? Do i have to goto node level or just parent-node or sub-parent node.
However, as I enter the domain user/password and I accept Y at the end. It goes through couple of checks it says (PASS) to all of them until i'm echohed with the error. Its related to krb5 or some kind of authentication. This error is also seen in
var/log/centrify.log with error code 26. This is not an authentication error because I have tried it with giving wrong credentials and the output given then is of incorrect user/password.
I want to know if I need to add some other packages of kerberos. Since I'm using backtrack 5 its not what you call a standard/Off the shelf ubuntu installation. Its most customized and built for security products integration.
Please guide me in troubleshooting this problem.


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"Extra's" AJ Calloway started out at BET as the co-host of "106 and Park" then landed a gig as a correspondent on the entertainment show "Extra." But before he achieved those successes in show business, he set a foundation for himself at Howard University. The 39-year-old TV personality wanted to pay tribute to the school that helped him achieve so he decided to create a foundation to assist his alma mater and its current students. Calloway created the Build a Bridge Foundation that encourages alumni to give back to their school.
During Howard homecoming weekend, AJ will host a fundraiser and a scholarship brunch to do his part in encouraging other alumni to give back to the university that gave so much to them. Despite it's popular designation by alumni as "the Mecca" Howard, along with other HBCU's struggles to grow its endowment.
"I started a foundation called Building the Bridge," Calloway told the Tom Joyner Morning Show. "What I want to do is encourage alumni from HBCU's to give back to the schools. We always come back for the homecoming, we're always there for the parties but we're not always there for the university or the students that are there. So I'm just trying to encourage people to come back and give back."
Howard has had its share of problems this year. Despite alumni that include Lance Gross, Wendy Raquel Robinson, Laz Alonso, Debbie Allen and Taraji P. Henson, the school dropped 46 spots in four years on the annual "Best Colleges" rankings compiled by U.S. News and World Report. A letter detailing financial problems at the school leaked earlier this year and the school's president, Sidney Ribeau, retired this month after 5 years. This summer, a popular student was murdered a block from campus.
On Saturday, October 26, at 11 p.m., Calloway and fellow Howard alum Marlon Wayans will host a fundraising event with BizMarkie and DJ D Nice doing the musical honors. On Sunday, October 27, scholarships for current Howard students will be awarded at a gospel brunch.
"We're doing a fundraiser the day before and giving back the day after," Calloway says.
"The alumni want to complain, they want to argue about the financial disarray at Howard but what is anybody doing? When is the last time you gave back to Howard? When is the last time you gave back to your alma mater? We don't support them the way that we should. We don't support them the way other people support their universities. We need to wake up and we need to give back to the universities that made us what we are today."
For information on the events and how to apply for a scholarship, click here.


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Google Plans to Give All of Its Employees a 10 Percent Raise
As the threat from Facebook increases, 23,000 workers get salary increases.
The search giant has found a new way to stop its employees from making an exodus to Facebook: more money for everyone! All 23,000 employees will get a raise in January. CEO Eric Schmidt said he made the decision after he (finally?) realized that workers prefer better salaries over stock options or bonuses. [WSJ]


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I've created a Sold page with a custom filter to display only those that I've tagged as sold (for example: [fsrep-filter-6].
If listings exceed the numbers per page, at the bottom, you start getting 1, 2, 3 representing the pages. However, the "1" points back to the page with the [fsrep-listings] code and not the page with the custom filter.
Also, is there a way to change the sort order default? It's set to Recent but I'd like the default sort to be Price (low to high).
I'm using the latest version: 2.06.06.
BTW, love the plugin! Thanks for all the great work!


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Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Nov 01st, 1998
Running Time: 71
Director: Wild Bill
Company: Stardust Video
Cast: Chris Cannon, Dave Hardman, Rebecca Wild, Brian Surewood, Morgan LeFay, Randi Storm, Phyllisha Anne
Critical Rating: AA 1/2
Genre: Gonzo
You might want to warn customers that box cover girl Rebecca Wild only solos in this tape
This tape, allegedly inspired by viewers' requests, might better be titled Stardust's Guide to Sex Toys, since one or more is the focus of each scene, culminating in Morgan LeFay's and Dave Hardman's attempt to have a "threeway" with a blow-up male sex doll. The less said about that scene the better.
What's worth watching is Randi Storm's reverse cowgirl-mish mash with a long-haired Chris Cannon, and Brian Surewood's plowing of Phyllisha Anne as she rocks suspended in a "love swing." That annoying high-pitched whirring your customers will frequently hear is the sound of too many stills being taken while the sex is being lensed. The two don't mix.


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Honduras Diaries, Part II: Rust and Sweetness
Our coffee director, Byron Jackson Holcomb, traveled to Honduras and El Salvador earlier this month to meet with some of the farms we work with. This is the second in a series of his travel diaries.
At Dallis we don't use the term Direct Trade. For us to invest in a term or mark it must first be defined. The specialty industry can't define the mark. We do plenty of business "directly" with farmers—but that is just how we work.
Finca Las Cascadas produced some really great coffee last year. It was tasty, came from a well-respected farm, we paid a premium for the cup quality, and the farmer, Renan, was motivated to do coffee experiments and explore the quality that he can produce. For me, that is a home run.
When I get to Renan's house, he asks me, "tienes mas burros?"—do you have more donkeys? Then he points at my feet and marches in place. Nope, I only have these two donkeys. I'll lend you mine for the farm. He returns from his bedroom with a pair of his boots for me to wear. It has been drizzling rain for two days and the area is a cold wet mess.
I put on his boots and we took off in a 4×4 truck to get to his farm. We drove past farms that have no leaves left on the trees and we drove past farms that looked fantastic. I was eager to see what his farm looked like. In short, the Catimore trees looked great and the Red and Yellow Catuai looked pretty thin. We talked a lot about how to deal with roya. (See an earlier entry about roya here.) Then we went to see the 3-year-old planted section of his farm. Last year when he showed me this section it was beautiful. Lots of small trees planted at the correct distance, only Red and Yellow Catuai.
This year we walked to that section and he said, "this was my hope, but now look at it". He went on to say, "Some of the trees have their full harvest on them still. I sent you some pictures of this section and the trees were beautiful, full of healthy leaves and green coffee." But that harvest on the trees is still green. Roya has made the tree sick and the leaves have fallen off, this way the tree has no way of maturing the fruit. So there are branches that are totally green and just a few ripe cherries. Renan said, "Next week I'm going to strip off the coffee and then spray for roya and fertilize.
"But listen: I'm not the person who is going to convert my whole farm to Catimore and and lose hope. We are going to win this battle with roya". When he said that his eyes sparkled and inspired in me a lot of faith in quality coffee.
Another leader of a respected co-op told me that he estimates Honduras to have about 20% of Catimore planted now, and after this roya outbreak, they might have close to 80-90% planted. It is really a scary number. On the cupping table earlier this week, we had one farm on the table twice. One lot was an 85.5 (Catuai) really sweet, great acidity, nice complexity. The second lot was about an 82-83 (Catuai and Catimore), much flatter, not a lot of acidity or sweetness. If you just look at the scores you could say "but it is only 2.5 – 3.5 points." But on the SCAA scale, the difference between an 83 and an 85.5 is not small. I would consider buying a 85.5 but 83 simply isn't good enough for Dallis Bros.
The conversion to Catimore is a scary one. Not only that I don't think it will work in the long run, what I've heard from many coffee people is that Catimore is great, until Roya mutates. Look at Colombia. They have three varieites: Catimore, Colombia and Castillo. All of which are Catimores, but don't seem to be as resistant to roya as they were in the past. So sure, plant Catimore now, in 5 years when those trees are fruiting, what happens and the newest mutation of roya is attacking the Catimore of now?…sounds like a vicious, losing cycle. By the way, it takes more than 5 years to develop a new variety and distribute the seeds.
From Finca Las Cascadas, we took some ripe cherries for testing with the refractometer. The Red Catuai had a sugar percentage in the fruit of 21%. That is ideal for cup quality, so I'm told. The Yellow Catuai that was fully ripe (yellow with hints of brown) had a sugar percentage of 21.5%. Yellow Catuai with a hint of green read 19%. Then we tested the most perfect cherry of Catimore, it read…14.5%. The coffee fruit tasted gelatinous without sweetness. Renan was floored by the refractometer. "This is fantastic to show other farmers." I told him that I haven't personally cupped each level of ripeness and variety in Honduras, but I have a really great source who has in other countries and according to him, the sugar percentage and the cup follow directly: high sugar percentage, high cup score, low sugar percentage.
Renan is doing everything correctly, in my book. He spends a lot of time on his farm. He is a community leader. He is intentionally drying his coffee on top of his warehouse, "because it is removed from the dust and dirt". I say sometimes that everything ends up in the cup. And when I see really clean drying patios they are almost always better cupping farms.
Renan had a couple experiments for me to cup. One was about a tiny bit of a full natural and other was Dallis Process, as we call it (hybrid natural and washed process). The natural was intense like a Harrar, clean and well-processed. The Dallis Process was solid. According to the QC person at Beneficio Santa Rosa, it was the best of his coffees this year. I don't make buying decisions outside of our lab in Ozone Park, so I need to cup it there. I really hope that Renan's coffee wins the table, but according to the first cupping, the Dallis Process was an 84.
In the New York market we can't just sell a story. The cup has to be there. Per how we buy coffee it is simple, we buy coffees that win the table. If Renan's coffee doesn't win the table, I have to be really honest and share his cup score and feedback. Next year, I'll make sure his coffee is on the table so that we have a chance to do business.
Sometimes these relationships transcend the buyer-seller back-and-forth. With Renan, I feel like I have a new friend. One that calls me for advice as to where he can buy Gesha seeds and my opinion as a buyer on Pacamara. When he calls, I clear my desk and give him all my attention. We talk like two farmers, sharing information and experiences. While, I can't buy coffee from someone because they are a friend, I do share all the information I know so that we can all keep specialty coffee growing and improving.
Honduras Diaries Part I: On Farming
Our coffee director, Byron Jackson Holcomb, traveled to Honduras and El Salvador earlier this month to meet with some of the farms we work with. This is the first in a series of his travel diaries.
From the first leg of the journey, on a plane to Atlanta to change to San Pedro Sula–the "industrial capital of Honduras". I'm excited to see some partners in Honduras. These guys are really top notch in my book. Many of them are passionate about their farms. Wanna know a secret? Most farmers don't like farming. I've been around small farmers for many years. In remote communities far off the grid, these guys and gals didn't always choose a life of peace, quiet and incredibly hard work. Often they are born into it. Usually off the grid doesn't come with a high school education (3rd grade is typical, illiterate is more common). Usually off the grid doesn't come with a dentist and hair gel. The dentist that comes to Los Frios in the Dominican Republic is named "Gogo". He shows up on a motorcycle and people line up in chairs with wooden legs and twine seats and wait their appointment. Gogo only pulls teeth. It hurts and he removes it. If you have floss in your house and know how to use, it you are pretty high-brow or just rich. So, does every farmer love farming? No. Does everyone love their job? You know the answer to that. When you are born into the above description, you don't always look forward to a day of pruning coffee and the open blisters on your palm that ensue.
But the farmers that we work with in Honduras actually seem to like farming. They love coffee. They sometimes have 3 certifications on a single farm: Rainforest Alliance, Organic, and Fair Trade. When they talk about their plans for their coffee and their future their eyes sparkle. One saying we have in Latin America is "the eye of the owner fattens the horse". Farmers that are meticulous over their land, fuss about the property boundaries, and process their coffee by following the weather, moon, and smell of the parchment are our type of people. Maybe this is why I love Honduras so much. Maybe it is becasue of the incredibly diverse flavor profiles and delicious coffees? In short it is all of the above.
Stay tuned for Part II of Byron's Honduras & El Salvador trip, coming soon.
Tales From Finca La Paz
Our Coffee Director, Byron Jackson Holcomb, isn't just a coffee director here in New York City—he's also not-so-secretly a farmer in the Dominican Republic. Every now and then we let him out to check on his farm. Here's the latest dispatch from his March visit.
Do you want the good news or the bad news? Let's start with the good. Good days on the farm are fantastic. Since buying the farm about six years ago, I've tried every processing experiment that I could find, honey-ed, post-fermentation soak, underwater ferment, natural process, dry ferment and wash. All but two were new to my manager Antonio (1. traditional dry ferment and wash 2. natural process). I've tried to glean tips and pointers from all my travels, but farming coffee is nothing like corn in Kansas. I would imagine that corn in Kansas is pretty similar from farm to farm. In coffee farming every slope, every section provides different advantages and disadvantages. Some sections will need lots of shade. Some slopes need much less all because of how the sun hits it. So when I come back from coffee-buying trips with ideas to install on the farm, Antonio very patiently tells me why it won't work and then we do it his way. Now that I've seen enough farms and have more or less a full plan of how I want to manage the farm, I've won a few of those debates.
Based on a cupping experiment done at Dallis I have decided to plant a lot more Caturra and Yellow Catuai. They ripen later and they cup better (per the score sheet) than Typica, which is about 90% of what I have planted. We are also going to try a new grass that I learned about in Brazil: Brachiaria brizantha. We are going to plant in rows like they do in Brazil. We are testing a "cajuela" technique I saw in Kenya and in El Salvador. In this technique we basically dig a hole in the shape of a box just above the coffee and it behaves like a catchment for organic material, water and erosion. All really fantastic things that mountain slopes need. It is labor-intensive and would have to be done every year but it should work. The new Catuai planting looks great. I think that specific part of the farm will do very well with that variety. We are planting more like the Brazilians: lots of trees, closer lateral space, and more space vertically (0.5*2.7). The pruning is done. The Passionfruit is finally taking root and should produce this year. We are experiencing a really strong drought, which isn't bad if the rain comes in the next few weeks. All of these things are in motion.
After taking 3 different soil samples, none of which were tested for various reasons, we finally have one that is due to return from the lab any day now. Diomedis, Antonio's son, has finally done a fantastic job pruning my coffee (Antonio has been pretty sick for the last several months). Antonio and I have been arguing for years how coffee should be pruned. After 6 or so harvests, we are finally pruning like I want to. The new plantings on the upper section and new shade crops are growing fantastically. They look really good and there are tons of flower buds. Again, if the rain comes at the right time, our October harvest will be big and good.
On to the bad news, the lower section of the farm (about half of the farm) produced sub-par quality and will be sold locally. All the care and attention didn't matter because the development of the cherries was inhibited by a couple of fungus. Both Leaf Rust (roya) and Antracnosis really were hard on the trees. The roya or leaf rust is scary. There is a lot of it and it looks worse than ever. Leaf rust is nothing new, but this level of attack is new. I've considered spraying for leaf rust in years past, but why when it is never serious and more just a nuisance? Now it is serious and has some countries (Guatemala, Costa Rica) declaring national emergencies because of the level of infestation. Yes, it is hitting all of Central America at once, and the Caribbean.
Roya is now the first part of the conversation with all of our partners in Central America. Roya came from Brazil and it is present in every coffee growing country. It is probably the most damaging disease to coffee production worldwide. Almost every coffee farm has to deal with Roya. Usually it is a nuisance and doesn't need lots of fungicide sprays. Often times a farm will either not treat it or treat it as part of general maintenance.
Roya (as it is called in Spanish) starts as bright orange rust-like spots below the leaves of coffee trees. A few dots on a farm are not really worth an application of fungicide. This is how it started in El Salvador this year. It looked like a normal dusting of orange scattered throughout the coffee growing region. As the harvest progressed, farmers noted that this was no normal Roya season. Farmers that were slow to spray for roya lost not only part of this harvest, but also lost trees. When Roya is aggressive, the leaves become weak and fall off. As it progresses through the entire tree, lateral branches start to die. At the worst it can kill the tree. It is rather rare that farms will lose trees.
Here is the strange part. I first heard about this in the Dominican Republic with the harvest in the South. Then reports from Honduras, El Salvador, Mexico, Costa Rica, Guatemala all started arriving to my inbox. I know that Colombia has been struggling with more Roya than usual as well as Broca. I could regurgitate what the reports say but that would make this post a small book. I'd rather share my personal perspective about where it came from and what makes this season so bad.
I think this hurricane season is to blame for all the spread of this Roya. Big powerful storms can take spores for thousands of miles. I've heard of specific farms in the DR that only had a single band of roya, like it came in from a single gust of wind. I've also seen it like it rained down in little pockets. That is what it looked like on Finca la Paz. There were little spots of roya in small sections but overall it was very limited on the upper section of the farm. On the lower section of the farm, it was much more intense. There were trees with no leaves and some with just a few remaining.
Roya is a fungus and it mutates. For many many years scientists thought that there was only one type of roya, hence there was a lot of money and energy put into developing varieties that are resistant to roya (mainly Catimores). One thing that has been noted, especially in India, is that these new varieties of roya-resistant plants are only really resistant for 5-7 years. Then their resistance "wears off". The reality is that the fungus changes and then the plant is not resistant to the new variety. I remember from a presentation I saw in Ethiopia at the Naturals Conference that in India there are 43 identified types of roya. In a few years, the speaker said, there will be 44… In Colombia they have 3 different types of Catimores: Catimore, Colombia and Castillo. Castillo is the most recently developed and apparently the best tasting. I've never tasted it in an isolated cupping.
So, did this Roya come from an aggressive strain that has been wreaking havoc in Colombia? I think so.
One conversation I've had with several people is the relationship of shade and Roya. More shade generally means more moisture. Funguses like moist environments. Historically, one of the farm treatments for roya is reducing shade or removing it all together. Brigades of workers are already organized in the DR to prune shade. But wait..according to the real world that is happing right now on farms that I visited (e.g. Finca Rufino) it is the opposite. Most of the roya that is visible is actually in exposed areas and the shaded areas have less roya. One report I read mentioned that a naturally occurring fungus called White Halo actually controlled the presence of roya on some coffee farms. Just like beneficial bacteria, there are plenty of beneficial funguses.
The COODOCAFE is also preparing these brigades to spray copper-based fungicides. In East Africa, roya has been controlled by the application of copper basted fungicides for many years. Look at Kenya as an example, they are very strict with the spraying of fungicides (as I have been told it is enforced by law) and spraying is something that has allowed roya and coffee to coexist. Kenya also just launched a new coffee variety called Batian which is a smaller plant and more resistant to roya and also cups well according to their research. I've had some decent Batian, but it didn't reach the high marks of the best SL-28 and SL-34 I've tasted. Then again most SL-28 and SL-34 don't reach those high marks all the time either.
I spent a couple hours with Rufino Moronta on his farm (Finca Rufino) yesterday. His farm is at the top of the ridge and faces South West. On the way up to his farm we passed by farms with coffee trees without any leaves. I hoped that his farm looked much better than those, his coffee was delicious last year. At one point during the visit he was looking at some four year old Caturra trees that really looked fantastic. Do you think we will make it through this harvest before the roya gets it? The stress was audible in his voice, his demeanor changed from a cowboy farmer to someone expressing fear about his livelihood. I couldn't say, "sure your harvest is secure, sleep easy." I couldn't say, "you better plant some bush beans because these small spots of roya are going to eat your harvest before you can pay your bills." I just said the truth in a typical fatalistic cultural expression, ojala que si – God willing, yes.
Looking forward: if farmers don't spray, prune or fertilize at the right time, now, then they will have a very steep road in front of them for next year. The trees will struggle to recover from the current Roya infestation and the production of next year will be worse than this year.
On the human level things are much worse in some aspects.
I've kept this pretty under wraps but Antonio has been very sick for quite a while. I've hired his son to do his job on the farm. Antonio has been getting all kinds of analysis from different doctors. Laura (my wife) is a certified medical interpreter looked through his papers (he can't read them himself) to find out that the next analysis is actually a cancer treatment. No one told him he had cancer. We did. Let's just say it is never something that I ever want to do again. We didn't cry, but maybe we should have. All I can do is offer to support what I can financially and say a few prayers.
Today had to be one of the best and worst days.
Putting Another NERBC to Bed!
It took months in the making, months in the rescheduling, and—somehow it was still all over so very fast. In our three years hosting the Northeast Regional Barista Competition here in New York City, this year's was easily the most complex and emotional: the original event, scheduled to take place in Atlantic City, NJ the first week of November, was literally washed out due to Hurricane Sandy.
For months we worked with the SCAA and others to reschedule this important regional—the Northeast now comprises thirteen states of coffee talent!—and ran into waterlogged difficulty after difficulty, trying to find a place to host this important event that wasn't literally, or figuratively, waterlogged by the storm's effects.
We can't say enough about how moving it was to finally bring the event together in our own borough of Queens. Baristas from thirteen states, who had trained for the months leading up to the originally scheduled NERBC and Brewer's Cup, put their trays back together, found new, in-season coffees, and re-rehearsed their routines, ultimately coming together for two tough contests in one tough region.
We'd like to thank all the volunteers and sponsors for their tireless commitment to getting this event off the ground, as well as our wonderful media sponsors Sprudge, whose up-to-the-minute digital coverage at @SprudgeLive filled in the gaps for anyone who couldn't get to Long Island City or tune into the feed at the time. (Plus, those guys are hilarious.)
We'd also like to thank Respond & Rebuild, whose efforts in rehabilitating the affected areas after the storm hasve truly inspired us. We, along with Mable's Smokehouse, donated a portion of our NERBC party tab to this kindhearted organization. We thank them for their hard work in these hard times.
Finally, we want to thank all who came out to support the coffee community, from competitors and coaches to fans and friends. We'd like to extend the deepest congratulations to our champions, Northeast Regional Barista Champion Sam Lewontin from the wonderful Everyman Espresso, and Northeast Regional Brewer's Cup Champion (two-peating!) Jordan Barber from Intelligentsia Coffee—soon to join us with a cafe here in New York City. Barista competition finalists Brian Gelletly (Ultimo Coffee), Mike Morgenstern (Joe Coffee), Tamara Vigil (Irving Farm Coffee Roasters), Jordan Barber and our very own superhero roaster Anne Cooper also knocked our socks off. In the Brewer's Cup, we were also super-proud of our Joe Drazenovic, along with Tamara Vigil, Erin McCarthy (Counter Culture Coffee), Amanda Whitt (Everyman Espresso) and Andrew Blumhagen (Sweetleaf).
In a city this resilient, in a region this strong…it's cheesy to say it, but it's true: each and every one of us at Dallis Bros. felt like winners last week. We can't wait to see you all at the USBC!
March Comes in Like a Factory Tour..out Like a Lamb!
After a new year and a blizzard delay…our factory tour is back!!!
Won't you join us on Saturday, March 2 for a wonderful day of tasting, touring, and talking coffee?
We'll lead you on a romp through local history, the history of our 100-year-old New York City coffee company, coffee roasting, coffee tasting (cupping), and a tour of our roasting plant.
Tours are $10 and include a free bag of coffee at the end! Our next tour is Saturday, March 2, beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited due to all the coffee in here, so reserve your space in advance by emailing firstname.lastname@example.com.
Due to the tasting component we ask that all participants show up perfume and cologne free.
If you have any questions, feel free to call our office during business hours, (718) 845-3010.
Competitor Spotlight: Anne Cooper
On this third year of hosting the Northeast Regional Barista Competition right here in New York City, and our 100th year as one of that same city's very own specialty coffee roasters, we couldn't be more excited to have two of our talented team competing in the upcoming festivities.
Anne Cooper is our roaster here, an international veteran talent with an infectious enthusiasm and a heck of a commute to work.
What coffee are you using?
Australian Bin 478 from Mountain Top Estate
Why'd you select it?
Because its a Rule Breaker!
Not only is it dear to my heart (by being Australian) but because it's a coffee/origin that not many have heard of or tasted before. And I really wanted to give the judges a unique coffee experience.
How many times have you competed before?
Approx. 7 times in the Australian Barista comps at Regionals & Nationals.
What's been the hardest part of your training?
Not actually getting my coffee & being able to roast it & get to know it better until only 2 weeks ago, as I was waiting on fresh crop to arrive…
Anne competes next week at the 2013 NERBC and Brewer's Cup, catch her at 2:25pm EST on the live stream on Wednesday, February 20th!
Competitor Spotlight! Joe Drazenovic
On this third year of hosting the Northeast Regional Barista Competition right here in New York City, and our 100th year as one of that same city's very own specialty coffee roasters, we couldn't be more excited to have two of our talented team competing in the upcoming festivities.
Josip Drazenovic works for us as an espresso and coffee consultant. If you've never met Joe at an event, on bar at a cafe that serves Dallis Bros., or on the throwdown circuit, you're missing out — his talent is immediate and his enthusiasm is infections. Joe is competing in both the NERBC barista event as well as the Brewer's Cup. We asked him a little bit about his routine.
What coffee are you using?
Dallis Bros. Lot #1 from La Esmeralda located in Huila, Colombia.
Why'd you select it?
The first time I cupped it, I realized it was a representation of why I decided to devote myself to the coffee industry. There haven't been many coffees I've brewed and pulled that I've felt as connected to.
With La Esmeralda, I know what it likes and i know what it wants to taste like. From flavor, texture and aroma it's exactly what I'd want my last cup of coffee to be.
I think any barista can relate to that and if they can't right now, they will at some point in their career — whether its a blend or a single lot from a farm.
How many times have you competed before?
What's been the hardest part of your training?
Time management.
Josip competes next week at the 2013 NERBC and Brewer's Cup, catch him at 12:12pm on the live stream on Thursday, February 21st!
Official NERBC after-party, Thursday February 21!
Please come and join us for the official NERBC Party, to take place at Mable's Smokehouse in Williamsburg, Brooklyn, a short distance from the competition in Long Island City!
We'll be gathering from 7-11, and the first 200 attendees will receive two drink tickets each for beer or wine. After that, we're donating 20% of the bar proceeds to Respond and Rebuild's Sandy relief efforts.
We hope you'll come out and celebrate our craft and our community before the last day of competition finals!
Februrary Dallis Bros. Coffee Factory Tour: Saturday 9th!
It's a new year, and we've got a coffee factory full of new coffees and sensory experiences for you to enjoy!
Won't you join us on Saturday, February 9th for a wonderful fall day of tasting, touring, and talking coffee?
We'll lead you on a romp through local history, the history of our 100-year-old New York City coffee company, coffee roasting, coffee tasting (cupping), and a tour of our roasting plant.
Tours are $10 and include a free bag of coffee at the end! Our next tour is Saturday, February 9, beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited due to all the coffee in here, so reserve your space in advance by emailing email@example.com.
Due to the tasting component we ask that all participants show up perfume and cologne free.
If you have any questions, feel free to call our office during business hours, (718) 845-3010.
NERBC 2013 Rescheduled! Feb 20-22
Specialty Coffee Association of America Announces Rescheduled NERBC Event Dates
LONG BEACH, Calif. U.S.A. (January 11, 2013) — The Specialty Coffee Association has announced the rescheduled dates and venue for the 2012/13 North East Regional Barista Competition, hosted by Dallis Bros. Coffee.
When: February 20-22, 2013
Where: Attic Studios, 11-05 44th Road, Third Floor, Long Island City, NY 11101.
Times: Wednesday: 11 a.m. – 4 p.m.; Thursday: 11 a.m. – 4 p.m.; Friday: 10:30 a.m. – 2:30 p.m.
The event, which was originally slated to take place in November in Atlantic City, was postponed after the devastation of Hurricane Sandy only days before the first day of competition. All prior NERBC competitors will remain registered to compete and the SCAA will open a waiting list for those wanting to sign up if any original competitors drop out; competition spots will be given on a first come, first serve basis.
"Dallis Bros Coffee is extremely proud and excited to host the NERBC and Brewers Cup for the third consecutive year." States John Moore, VP of Dallis Bros. Coffee. "2013 marks the 100 year anniversary for Dallis Bros and we can't think of a better way to celebrate than alongside some of the most talented, innovative, driven, and passionate coffee professionals in the region right here in Queens, NYC. People throughout the northeast region have a reputation for resilience and grit, and it feels especially gratifying to bring the competition back to where Sandy hit so many so hard. We hope that all in attendance will join us in celebrating the remarkable talent and hard work of the competitors, judges, and all those part of making the coffee culture of the northeast so special and distinct."
For additional information about the Regional Barista Competitions, visit www.usbaristachampionship.org.


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White Fish With Lemon and Fresh Herbs
Total Time
Prep 20 mins
Cook 30 mins
This is from the SLIMLINES column of one of the Thursday magazines{of the week June 3-9' 04}. Enjoy!
Ingredients Nutrition
- 1 1⁄2 tablespoons olive oil
- 6 white fish fillets
- salt
- flour, as required (for dredging)
- fresh ground black pepper, as required
- 3⁄4 cup low sodium chicken broth or 3⁄4 cup fish stock
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 1 1⁄2 teaspoons chopped fresh chives
- Heat the oil in a large non-stick skillet until it is hot.
- While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
- Saute the fillets over high heat for about 2 minutes on each side.
- Transfer them to a warm platter and keep warm.
- Quickly add the chicken broth or fish stock to the pan.
- Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
- Cook until the broth's been reduced by half.
- Add lemon juice.
- Pour the sauce over the fillets.
- Sprinkle with parsley and chives.
- Serve immediately{hot}.
- Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
- Enjoy!
Most Helpful
This is a brilliant recipe. So simple yet tasting so good. I used sole fish for this recipe and it was probably one the best fish dish i have ever served. The herbs sauce taste zesty and even my seven-year-old ate it without complaining of eating teh green garnish! I mixed the fresh herbs (plenty!) in the sauce the last 30secs before removing the pan from the stove. Oh! I also mixed in one flat tea spoon of sugar in the sauce and it was excellent. Kudos!
Bf rates this 5 stars, and I agree. :) This was a nice, easy recipe. I used Tilapia fillets, and used just 2, but kept the sauce liquids the same b/c I really like sauce. The sauce is nice over white rice, too. Tasted nice with cooked baby carrots, also! I'm sorry I had to use dried chives and parsley; I used 1 tbsp of parsley and 1 tsp chives, which seemed to work fine. I used chicken broth, as I never have fish stock on hand. The fish had a nice crispy outside and were cooked perfectly in 2 mins first side, 1 min second side, and the flavor of the sauce was refreshing and complemented the mild tilapia. Btw, my bf dislikes garnishes or anything that resembles garnish, so what I did was mix the herbs into the sauce before serving (those are the dark clumps in the pics). My bf rarely gives 5 stars, so it looks like this one goes into my Tried and Loved cokbook. Thanks for sharing this lovely recipe, Charishma! Made for My-3-Chefs June 2008, for my theme "Swimmin' with the Fish".


text: I downloaded the Plugin, because I created a newsletter with Mailchimp and then, I wanted to sent it, when a new Post was published. Unfortunately this is not working. I tried to copy in the HTML Code from Mailchimp and sometimes it gives an error back and sometimes nothing happens. It would be very nice, I you could add the function to import the template from Mailchimp via a GUI interface, then add the title of the post automatically and publish it when a new post is ready.


text: More from SI Virginia Tech plans to break ground on $18 million extr... Virginia Tech plans to break ground on $18 million extr... Mississippi State shows off new football uniforms to ce... Mississippi State shows off new football uniforms to ce... Washington Huskies unveil revamped football uniforms Washington Huskies unveil revamped football uniforms Photos: Florida State releases new-look football unifor... Photos: Florida State releases new-look football unifor... Notre Dame expanding, modernizing Notre Dame Stadium in... Notre Dame expanding, modernizing Notre Dame Stadium in... Fresh comfort coming in complete overhaul of Sun Devil... Fresh comfort coming in complete overhaul of Sun Devil... Keeping up with Oregon: USC starts L.A. Coliseum modern... Keeping up with Oregon: USC starts L.A. Coliseum modern... Close Tweet0 Share0 Comment0 Share0 Share0 Stumble It0 Print0 More Campus Union Penn State triumphs in battle of big cats; more early Snap Judgments by hollyandersonsi Email Posted: Sat Oct. 6, 2012 Matt McGloin threw for two touchdowns and rushed for the go-ahead score in PSU's 39-28 win. (Getty Images)Snap Judgments from the Week 6 early slate. For more, check out our midday Snaps, late Snaps coverage of LSU-Florida, Georgia-South Carolina, West Virginia-Texas and complete Top 25 review.• Penn State 39, No. 24 Northwestern 28. Pat Fitzgerald's herd of cats was 5-0 and well on its way to a 6-0 start, a feat unequaled by any Northwestern squad since 1962. The Wildcats had one conference win and three victories over AQ nonconference opponents to their credit. So, naturally, Week 6 was when they ran into a fourth-quarter buzzsaw in the form of ... Penn State?Pointed momentum swings characterized Saturday's contest. The Nittany Lions jumped out to a 10-0 lead, only to see the Wildcats retake the scoreboard and then some, carrying a 28-17 lead after three quarters. Then, for lack of a better description for what happened next, the fourth quarter commenced and Penn State proceeded to outgain Northwestern 186-23. Matt McGloin displayed some serious poise in this period, passing for a touchdown, running for a two-point conversion and scoring again on a five-yard run with less than three minutes to play. Penn State scored three unanswered touchdowns in the fourth quarter, the last coming on a Michael Zordich three-yard run precisely one minute after McGloin's dash for the end zone.Wildcat fans might be wondering about now why Venric Mark took a knee on a kick return with 2:37 remaining after he'd already returned a punt 75 yards for a score at the end of the third quarter. They might also be flexing their claws (because they're cats!) at the sight of Mark and Kain Colter, averaging a combined 180-plus rushing yards heading into today's contest, finishing with a mere 96 combined. But Penn State has now won four straight, including two in league play. A fitting beginning, maybe, to a curious day of football. [BOX | RECAP]• Michigan State 31, Indiana 27. AND SPEAKING OF CURIOUS. Our weekly sarcastic "Can't let [obviously superior team] hang around like that, [underdog who is frittering away a win]!" honor goes to the Hoosiers, who led the Spartans 17-0 at the end of the first quarter and 27-14 at halftime -- and did not score again. Michigan State played haphazardly for much of the afternoon. It amassed 115 yards in penalties and, again, trailed Indiana for three and a half quarters. Of all the sensations we thought we would be experiencing this season -- and they were many and varied -- wishing we got the Big Ten Network in HD was not among them. [BOX | RECAP]• No. 7 Kansas State 56, Kansas 16. K-State's Collin Klein: 7-of-14 passing for 129 yards and two touchdowns; 10 rushes for 116 yards and two more scores. Kansas' Dayne Crist: 16-of-27 passing for 189 yards, four sacks, one touchdown, one fumble and three interceptions. In advance of whatever defense Kansas' student paper makes for this game, people will have a really hard time saying nice things about the Jayhawks' performance Saturday. (We'll give them one: James Sims, who can be counted on every year to show up in an excellent hairdo for his team headshot, rushed for 115 yards and a touchdown on 28 carries.) [BOX | RECAP]• Ohio 38, Buffalo 31. Another close MAC call for the Bobcats yields the first bowl-eligible team of 2012. Tyler Tettleton's second-quarter touchdown pass to Tyler Futrell tied Tettleton with Boo Jackson atop the school's all-time passing touchdown list. [BOX | RECAP]• Navy 28, Air Force 21 (OT). Nineteen passes were attempted in this game. NINETEEN! We're going to blame this on overtime. The first game of the Commander-in-Chief's Trophy race concluded with a covert FAT GUY TOUCHDOWN as Navy quarterback Keenan Reynolds fumbled on a push into the end zone and 318-pound offensive guard Jake Zuzek snagged it for the score. [BOX | RECAP] • Arkansas 24, Auburn 7. This was not a game with major conference or national ramifications, but we just want to point out what happens when you put the nation's 116th- and 120th-ranked teams in turnover margin in the same stadium. Namely, that Auburn came off a bye and -- with two weeks of preparation -- surrendered eight sacks and three interceptions to a team that had recorded five sacks and one interception this entire season. Read on, if you dare! [BOX | RECAP] More Campus Union


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Houston Astros' Angel Sanchez (36) puts down a bunt to score Brian Bogusevic from third base to win the game as St. Louis Cardinals catcher Yadier Molina, left, reaches for the pitch during the 10th inning of a baseball game, Monday, Sept. 26, 2011, in Houston. The Astros beat the Cardinals 5-4. (AP Photo/David J. Phillip)
Angel Sanchez, Yadier Molina
By Steve Campbell on September 27, 2011 at 11:28 AM
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This is an automated email from the git hooks/post-receive script. It was generated because a ref change was pushed to the repository containing the project "pdl". The branch, master has been updated via 35d719c6deeeeba8574b5c0939fc7a4c34b55842 (commit) via 8ccb4d2bced306eb73fee05b3cd39974a5834234 (commit) via 2c0dda61eb18507436cc5c0f819ca536461b215d (commit) via f63f3450d99610b696b8bdae584db11af6c91b83 (commit) from 530cebf7e43503758ce61d815ffee727a25ef7b8 (commit) Those revisions listed above that are new to this repository have not appeared on any other notification email; so we list those revisions in full, below. - Log ----------------------------------------------------------------- commit 35d719c6deeeeba8574b5c0939fc7a4c34b55842 Author: Chris Marshall <devel.chm.01@...> Date: Tue Aug 6 17:52:37 2013 -0400 Partial fix for tempfile problems in t/flexraw_fortran.t This is some bullet-proofing that shouldn't be needed but some OSes apparently have trouble cleaning things up in a timely fashion. Work around is to use separate tempfiles to reduce impact of the hangs. commit 8ccb4d2bced306eb73fee05b3cd39974a5834234 Author: Chris Marshall <devel.chm.01@...> Date: Tue Aug 6 17:25:12 2013 -0400 Fix verbose output from mn_init() Now it goes to STDERR by default and is prepended by a # which means it won't affect the standard test harness for perl. commit 2c0dda61eb18507436cc5c0f819ca536461b215d Author: Chris Marshall <devel.chm.01@...> Date: Tue Aug 6 17:15:08 2013 -0400 Change PDL_Long usage to PDL_Index to handle 64bit index support commit f63f3450d99610b696b8bdae584db11af6c91b83 Author: Chris Marshall <devel.chm.01@...> Date: Tue Aug 6 17:14:36 2013 -0400 Add File::Temp for tempfile generation ----------------------------------------------------------------------- Summary of changes: Lib/Minuit/FCN.c | 6 ++-- Lib/Minuit/minuit.pd | 2 +- t/flexraw_fortran.t | 13 ++++--- t/minuit.t | 4 ++- t/misc.t | 86 ++++++++++++++++++++++++-------------------------- 5 files changed, 55 insertions(+), 56 deletions(-) hooks/post-receive -- pdl
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This product is essentially a fragrance-free, pale peach-tinted loose powder with a clever name and equally clever packaging. Although some may perceive the packaging as bulky, it's definitely less cumbersome and more portable than loose powders packaged in jars with sifters.
Agent Zero Shine is housed in a cylindrical component whose base is narrower than its top, which is where the powder is dispensed. Hidden in the base is a handy and well-made brush that's easy to use. You twist the base to release the brush, uncap the product, shake a bit of powder into the cap, swirl the brush in the powder, and apply over your face. Done!
As for the powder itself; despite the peachy tint it goes on sheer and has a wonderfully soft texture and absorbent, dry finish that doesn't make skin look dull or dried out. The single shade will work for almost all skin tones, except perhaps for very light or very dark skin. The matte finish makes it best for combination to oily skin.
One more comment: The brush is designed with a twist-up plastic protector for the bristles. When you're done using it, simply twist up the protector and replace the brush in the base of the component, with no worry about the bristles splaying.
(based on 1 review)
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(1 of 2 customers found this review helpful)
By nennycakes
from undisclosed
Comments about Benefit The POREfessional: Agent Zero Shine:
Personally, I found the Tarte Smooth Operator Amazonian Clay loose powder a better performer. It kept my skin matte-looking for longer than this product.
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Talc, Nylon-12, Water, Magnesium Myristate, Lauroyl Lysine, Polymethyl Methacrylate, Caprylic/Capric Triglyceride, Ethylhexyl Palmitate, Zea Mays (Corn) Starch, Phenoxyethanol, Dimethicone/Vinyl Dimethicone Crosspolymer, Sodium Dehydroacetate, Lens Esculenta (Lentil) Fruit Extract, Silica, Isoceteth-10, Ethylhexylglycerin, Aluminum Dimyristate, Triethoxycaprylylsilane, Disodium Stearoyl Glutamate.
May Contain: Red 6, Red 7, Red 7 Lake, Yellow 6, Yellow 6 Lake, Yellow 5, Yellow 5 Lake, Blue 1 Lake, Red 27, Red 27 Lake, Red 28 Lake, Red 30, Red 30 Lake, Ultramarines, Bismuth Oxychloride, Chromium Oxide Greens, Chromium Hydroxide Green, Iron Oxides, Ferric Ferrocyanide, Ferric Ammonium Ferrocyanide, Manganese Violet, Titanium Dioxide.
Benefit At-A-Glance
Strengths: Worthwhile foundation and powder options; excellent assortments of blushes and a good bronzer; nice brow-enhancing options; several beautiful lip colors; excellent illuminating products.
Weaknesses: Skincare products could use more innovation (many contain potentially irritating fragrance and have bland formulas).
Benefit was developed by twins Jean Danielson and Jane Blackford, whose initial claim to fame was a stint as the Calgon twins back in 1960s television commercials. They opened their first cosmetics store, The Face Place, in San Francisco circa 1976, and then, perhaps recognizing the need for a name with more impact, The Face Place became Benefit in 1990. From there the line took off and expanded its presence beyond the Bay Area to include national department stores and, eventually, Sephora boutiques.
Benefit's makeup philosophy is outrageously fun, or its product arsenal centered on impossibly cute names and a lexicon that aims to make beauty enjoyable. Benefit single-handedly started the trend of selling makeup and skincare products with ultra-cute appellations for less than ultra-fancy prices. As with most lines, there are enough missteps and problem products to shop carefully, but Benefit shines in several categories, including foundation, bronzing powder, blush, and shimmer products.
Unfortunately, some of the products simply can't live up to their promises. This is mostly true of their skincare formulas, where the showcased ingredients are either present in itsy-bitsy amounts or the claims attributed to them are very exaggerated. Despite this, if you're in the mood for a fun experience and can manage to choose products wisely while enjoying the whimsy, Benefit deserves a look.
For more information about Benefit, call (800) 781-2336 or visit www.Benefitcosmetics.com.
The new Beautypedia Team proudly and unequivocally maintains the commitment to help you find the best products possible for your skin. We do this by relentlessly pursuing and relying on published scientific research so you will have unbiased information on what works and what doesn't-and the sneaky ways you could be making your skin worse, not better!
The Beautypedia Team reviews all products using the same research, criteria, and objectivity, whether the product being reviewed is from Paula's Choice or another brand.
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2016 Product Portfolio
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AZONColor –A Trusted Name
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WashPost on Climategate, Cuccinelli witch hunt, IPCC review: "The overblown critique of climate science that emerged early this year continues to underwhelm."
The new review of the Intergovernmental Panel on Climate Change's by the InterAcademy Council offers some useful suggestions for improving the IPCC process and its reports. Most of these are not new suggestions, see "The IPCC lowballs likely impacts with its instantly out-of-date reports and is clearly clueless on messaging "" should it be booted or just rebooted?"
In any case, as I wrote three years ago, I don't think that continuing the IPCC process will have any meaningful impact on American climate policy. The IPCC is simply not set up to provide intelligent messaging in the face of rapid climate change or in the face of the rapid disinformation effort.
I agreed with Dutch assessment of the IPCC: "Overall the summary conclusions are considered well founded and none were found to contain any significant errors." They foresee much higher sea-level-rise risk than IPCC — and urge IPCC to "to pay attention to 'worst-case scenarios'. " To have any serious value going forward, the IPCC must do a better job of spelling out both what we face if we stay anywhere near our current emissions path and the worst-case scenario.
The IAC Chair, economist Harold Shapiro of Princeton University, made the key point that:
… overall, the "IPCC's assessment process has been a success and served society well," Shapiro noted. "The assessments have put IPCC on the world stage, raised public awareness of climate change, and driven policymakers to consider options for responding to climate change." That's a conclusion backed by entities ranging from the Dutch and U.S. environmental agencies (pdf) to independent academic researchers, who have all completed reviews of the IPCC's scientific claims in the past year.
Yes, well, driving policymakers to "consider options" ain't exactly a resounding success.
The Washington Post had a very good editorial today on all the recent news, "A federal judge puts a damper on Mr. Cuccinelli's U-Va. witch hunt," which I excerpt:
EARLY THIS YEAR, climate-change skeptics went on the attack, pointing to two molehills of scandal that they claimed were towering peaks of scientific malfeasance. One was "Climategate," in which skeptics used highly selective excerpts of stolen e-mails in an effort to discredit some well-known scientists. The other was the identification of errors in the last assessment of the Intergovernmental Panel on Climate Change (IPCC) — the canon of the international consensus on global warming — particularly a dubious prediction that Himalayan glaciers would disappear by 2035.
Investigation after investigation has since shown that neither episode undermined the basic science of climate change or the credibility of climate scientists. On Monday, the scientists were vindicated again, twice.
One such important action came in an Albemarle County courtroom, where Circuit Court Judge Paul M. Peatross Jr. put a damper on a pernicious fishing expedition by Virginia Attorney General Ken Cuccinelli II (R). Mr. Cuccinelli, twisting a state law aimed at preventing fraud in contracting, had sought to force the University of Virginia to provide a warehouse of documents and correspondence relating to climate scientist Michael Mann, who used to work at the university.
Judge Peatross pointed out that the attorney general hadn't provided an "objective basis" to conclude that the scientist did anything fraudulent. That's because there is no objective basis for the charge. Mr. Mann's work might be construed as controversial, but it has been heavily scrutinized and found to be legitimate.
Also on Monday, an international review panel from the independent InterAcademy Council released a report on the IPCC's procedures for producing "assessments" of climate science, which are supposed to provide policymakers with a rigorous guide to the evidence and its interpretation. Though Fox News claimed it "slams" the IPCC, the study doesn't show that the much-maligned assessment process was rigged or even fundamentally flawed. In fact, much of what the review panel suggests involves enhancing and making more transparent the procedures already in place, and the report's authors underscore how valuable the IPCC's work has been.
So the overblown critique of climate science that emerged early this year continues to underwhelm.
Related Post:
- WashPost: "If current trends persist, it's likely that in coming decades the globe's climate will change with potentially devastating effects for billions of people."
- Washington Post on "The truth about global warming"
10 Responses to WashPost on Climategate, Cuccinelli witch hunt, IPCC review: "The overblown critique of climate science that emerged early this year continues to underwhelm."
Yeah well does that mean they are going to stop printing denialist op-eds all the time? Does George Will still get a free exemption from the facts?
[JR: No, although Will has been strangely silent on the subject.]
Hey, accurate coverage by the MSM! Wow!! Washington Post is perhaps coming around to reality…
By golly, someone got it right.
Not the BBC though…..
Amazing how different people can read the same thing and come away with totally different impressions. A a government scientist, considering the ICC report is in `government talk', it was a massive slam of the IPCC, the lead authors of several chapters, the conclusions, the claimed probability, and corruption of the review process and science. Whether one is a warmer or a denialist it helps no ones case to be blind to the reality.
While it's good to see the Post get it right on Climate for a change, it's a bit of closing the barn door after the horse left.
As for the IPCC — let it die, or make it consider worst case. Talking about sea level rise and ice melting while scarcely considering the growing and serious evidence on dynamic melting of ice sheets made it irrelevant before it was released.
Perhaps if they had figured out a way to include new data and emphasize the potentially huge downsides of climate change, officials would have done more than "consider policy options."
To Joe Romm's comments @ #1….I follow the Pennsylvania right wing think tank blubbering and have noticed the same thing. They've been very quiet about climate change over the past few weeks. I'm not sure why, the best explanation seems to be they're coming up with a new message.
These are all organizations heavily funded by the Kochs and Scaife, so some coordinated messaging may be in the works. Or they're simply waiting for the weather to start getting cooler, which it tends to do in the fall.
PSU Grad (#6)…or it could be that rats know that the lifeboats are pulling away from a sinking ship and they better get on one fast.
See Lomborg's recent leap from the delayers' deck railings to the departing liferaft as covered in the Guardian front page yesterday and today. Somehow Lomborg has shifted from his view that spending on climate change is a bottom priority to a top priority and now thinks hundreds of billions a year from a global carbon tax is needed. Yes that Lomborg.
It is going to get very ugly for the delayers and deniers left behind now that climate weirdness is so obvious that even leaders of petro-state russia are openly freaking out.
Look for a rush to the exits from the A-list roster of sponsorship celebrities shilling for the fossil industry.
I predict the new message will be some form of yes to problem, yes to green but also yes to brown. The current China model.
> By golly, someone got it right. … Not the BBC though…..
Ain't that the truth?! The BBC have shockingly bad coverage on climate change – on the rare occasion they actually attempt to cover it.
Our local newspaper (Kansas City Star) just printed this unsigned piece attempting to discredit the IPCC and, in general, the concept of anthropologically induced climate change: http://www.kansascity.com/2010/08/31/2191096/what-others-are-saying-evidence.html. It seems rather generic — meaning not specific to Kansas — which makes me wonder if this is a coordinated effort that may be more national in scope. Have you seen/heard anything similar?
Thanks and keep up the good work!
To Zac.
"Our local newspaper (Kansas City Star) just printed this unsigned piece attempting to discredit the IPCC and, in general, the concept of anthropologically induced climate change"
Before you comment on something, you might find out what the subject title is. It is anthropogenic, which means human caused, anthropologic means the exact opposite, nature caused, which I agree this global warming is all about, as the recently recorded cold and last years early snow records prove.
And Mr. Manns "accomplishments" included eliminating the well founded record of the Medieval warm period between 1050 and 1400, when global temperatures were at least 3.5 degrees warmer than today, and Vikings had well running agriculture on Greenland which they abandoned towards the end of the 14th century because the glaciers were taking back their land.
Mother nature did all that without industrialization and SUVs


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Mr. Hadley's Neighborhood
By William L. Hamilton
Published: April 16, 2000
Albert Hadley is in his ''no-furniture furniture'' phase, as he put it. ''I'm getting rid of everything,'' Hadley, 79, said in his slightly drowsy voice, still paced by his Nashville boyhood. ''The only things I'm keeping are my books.''
Decorators are fond of saying it's all in the edit. After more than 30 years as half of Parish-Hadley Associates, the most illustrious American decorating team of the 20th century -- with his partner, Mrs. Henry Parish II, known as Sister -- Hadley is giving his life a professional edit.
In December, he closed the 18-person Parish-Hadley office. He put his Italianate Victorian weekend house of 14 years in Southport, Conn., up for sale. In January, he opened his own three-person office at 24 East 64th Street. And he's rethinking his New York apartment.
''I like no-furniture furniture,'' he said, freshly divested, as if he were enjoying a summer haircut. ''Sort of simple and rough.''
Hadley is also back on the decorating scene, shopping the shops and working the workrooms, like the young man who arrived from Tennessee in the 1940's.
Making his rounds recently, Hadley spoke of a dozen new jobs, recalled the past with pleasure, as if it were an old friend he saw occasionally for dinner, visited four indispensable resources in the city and revealed a few strategies in the process.
''I'm absolutely thrilled to be independent again,'' he said, wearing a blue-on-blue herringbone tweed jacket and classic Gucci horse-bit loafers, as he approached Lou Marotta Inc. at 243 East 60th Street.
Hadley held the door at Marotta's antique shop, walked in last, as he insisted on doing everywhere, greeted Marotta socially, as though they were guests at a party, and then got to the point, surveying the spare, elegant display as though he were securing it for a state visit.
''Marvelous,'' Hadley said in a gust, picking out a large, rusted iron- and-tole candle chandelier in the first room. Marotta, a salt-and-pepper-haired man in a cashmere sport shirt, said it was early-18th-century Italian.
''It's so simple, and yet it's enormously decorative,'' Hadley said. ''The color of it, the finish, the age. I think it would be wonderful to see this big hoop, with candles in a circle.'' He had Marotta send a photograph of the chandelier to his office, to show his client, ''our friend down South,'' as he described her. ''She'd use it: put candles in it and drive everybody crazy.''
Hadley visits a shop like Marotta's for unlikely pieces, like the chandelier, that provide inspiration.
''It's a source for special things,'' he explained, ''to make a statement. It's the kind of place you could start a whole dialogue with one piece, and then go from there, in your scheme.''
Hadley admired Marotta's display: eclectic juxtapositions of strong, eccentric pieces, like a pair of 1950's fiberglass chairs that flanked an 18th-century raw wooden artist's worktable in the window.
''Continuity of madness, we call it,'' Hadley said, back out on the sidewalk, lighting an unfiltered Camel cigarette.
His next stop, Charles J. Winston & Company, a manufacturer and importer of lighting effects, at 41 East 53rd Street, is as established as Marotta is recent.
Charles J. Winston, who started the company in 1919, was the brother of Harry Winston, the legendary jeweler.
John Winston, Charles's son, a dapper man in a gray suit, a blue shirt with a white collar and a one-inch-square gold pinky ring that belonged to Czar Nicholas II, has run the business since 1942, originally with his uncle, Stanley. The Winstons have fashioned lighting for Radio City Music Hall, the Plaza Hotel, Bergdorf Goodman, the White House and Lut ce.
Winston was standing with Hadley beneath 150 chandeliers that hung from the ceiling in a kind of unearthly cloud cover of crystal. It was like being in the next world.
''I came to New York in 1945, I guess,'' Hadley said, ''and one of the first places I hit was Rose Cumming, the decorator, whose shop was on the corner. Then I came here. I thought I'd just landed in heaven.''
Winston demurred with a shake of the head.
''I don't know, it was pretty good,'' Hadley said, warming the word as if it were minted tea. ''I'd never seen anything like this shop, or Miss Rose, with her mad blue hair. She'd sit in the window, barefoot, with practically no clothes on, and she'd have her shoes up on a bureau plat, with big beads hanging out of them.''
Winston's shop specializes in both historical chandeliers and reproductions of classics, like 18th-century Waterford pieces, which he manufactures at his factory in Brooklyn. Hadley frequently uses a chandelier to make a statement -by mixing periods, or playing it against type in a space, whether formal or informal, he explained.
On the street again, he lighted another cigarette.
''I wish you could have seen Miss Rose's shop,'' Hadley said, looking 50 years younger at the thought.
Hadley crossed town to A. Schneller Sons Inc., at 129 West 29th Street, which makes upholstered furniture and draperies.
''The Schnellers' is an old family business,'' Hadley said, waiting for the rattling industrial elevator in what is now a cheap fashion-goods district. ''They worked with all the old-guard decorators, going back to Elsie de Wolfe and Bill Pahlmann.''
Jon Schneller, wearing a denim polo shirt and a pair of pleated khaki trousers, greeted Hadley in his office, then walked next door to the showroom, a sea of muslin-covered sofas and chairs.
''We've been here 118 years,'' he said, smiling beneath a trim mustache. ''We've worked with Mr. Hadley for. . .'' Schneller started the math in his head.


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Hotels in Rubiaco
We did not find any hotels in this area.
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Recommendations very close to Rubiaco
Hospederia Hurdes Reales
Ctra. Factoría, s/n, 10625 Las Mestas, Spain
Hospederia Hurdes Reales
Las Mestas, 5.6 km from Rubiaco Ctra. Factoría, s/n see on map
Hospedería Hurdes Reales is located in Las Mestas, in the region of Las Hurdes, Spanish Extremadura. It's located in one of the most...
Hospedería Hurdes Reales is located in Las Mestas, in the region of Las Hurdes, Spanish Extremadura. It's located in one of the most privileged rural tourism environments in Cáceres, with plenty of unspoiled nature, a nice weather with fresh summers and sights of meanders, crystalline water rivers, natural pools and breathtaking landscapes.
The 4-star hotel is located in the ancient Factory of Alfonso XIII of Spain, built in 1922 when the king visited the region. In keeping with the tradition of the Hospedería de Extremadura network, the original building has been refurbished by the regional government, turning it into a hotel with charm, with a décor and a building quality of the highest level.
NOTICE: The drink is included neither in the half board nor in the full board service.
Standard Room Services
- Air Conditioning
- Safe
- Minibar
- Hairdryer
- Telephone
- Television
Accommodation facilities
- Lift
- Bar/Café
- Garden/Terrace
- Laundry
- People with reduced mobility access
- Non-smoker Rooms
- Parking
- Restaurant
- 24 hr Room Service
Leisure facilities
- Massage
- Swimming Pool
From Salamanca airport, take the N-630 (E-803) to Plasencia and when you reach Béjar take Ciudad Rodrigo road. Turn off La Calzada de Bejar. You will pass several villages until Sotoserrano. Then go towards Riomalo de Abajo and Las Mestas.from QAR132
Approximate price
Los Angeles
Ctra. Salamanca, 120, 10623 Vegas de Coria, Spain
Los Angeles
Vegas de Coria, 3.1 km from Rubiaco Ctra. Salamanca, 120 see on map
The Hurdes region tipical architecture materializes in the harmonic combination of stone, clay and wood conforming the hotel. The...
The Hurdes region tipical architecture materializes in the harmonic combination of stone, clay and wood conforming the hotel. The tranquility and beauty of its surroundings will allow our clients to enjoy the vivid nature and will provide the best therapy against stress.
Accommodation facilities
- Lift
- Parking
Leisure facilities
- Disco
Take the C-500. Then, take the N-630. Once you leave the signals to SALAMANCA behind, turn to the right to the C-515. Then, turn to the left and go along the Cv-135 for 25.8 km. Turn to the left to the C-512. Finally, take the Ex-204 and go along for 3.4 km.
Labrador, El
Ctra. N-512-C/Larga Riomalo De Abajo, 10624 Caminomorisco, Spain
Labrador, El
Ctra. N-512-C/Larga Riomalo De Abajo see on map
Accommodation facilities
- Bar/Café
Hostal Restaurante Simón
Carretera de Ciudad Rodrigo s/n, 10623 Vegas de Coria, Spain
Hostal Restaurante Simón
Carretera de Ciudad Rodrigo s/n see on map
The lodging is in "LAS HURDES", in the village of "Nuñomoral (Vegas de Coria)" (within urban). It is a place between mountains. From...
The lodging is in "LAS HURDES", in the village of "Nuñomoral (Vegas de Coria)" (within urban). It is a place between mountains. From "Vegas de Coria" you easily undertake day trips to El Meandro Melero (Riomalo Abajo) (10,8 KM), El "Volcán" de El Gasco (16,9 KM), La presa de Arrocerezal (12,3 KM), Oficina de Turismo de Casares de las Hurdes (15,7 KM). The accomodation offers: wifi, air conditioning (a/c) (only in main rooms), garden-terrace, coffee bar, restaurant.
Ángeles, Los
Ctra. Coria-Salamanca, 120-Vegas De Coria, 10623 Nunyomoral, Spain
Ángeles, Los
Nunyomoral, 3.1 km from Rubiaco Ctra. Coria-Salamanca, 120-Vegas De Coria see on map
Accommodation facilities
- Bar/Café
- Garden/Terrace
- Parking
Riomalo De Abajo, 10624 Caminomorisco, Spain
Riomalo De Abajo see on map
Abuelo, El
Rocandelario, s-n, 10620 Caminomorisco, Spain
Abuelo, El
Caminomorisco, 10.6 km from Rubiaco Rocandelario, s-n see on map
Las Cabañas de Mestas
Finca, 10624 Ladrillar, Spain
Vegas De Coria, Nunyomoral, Spain
Vegas De Coria see on map
Visit RubiacoEnjoy your stay in Rubiaco. Make your visit to Rubiaco an unforgettable experience by staying in the hotel you deserve. Still don´t know where to stay? At Destinia we offer you a wide variety of hotels in Rubiaco, Spain, so you can choose the one that´s right for you, depending on your expectations and your budget. There are numerous hotels in Rubiaco that are ideal for a business trip, a family holiday, a weekend getaway or an outing with friends in Rubiaco. No matter the reason for your trip, at Destinia, you´ll find the greatest variety of hotels and hostels, always at the best prices, guaranteed. Are you looking for a deluxe hotel in Rubiaco city centre with a spa, Internet access or a pool? Perhaps a hotel that accepts pets or that has a child-care centre? We have that, too. Why not give our hotel finder a try? It´s quick, simple and the most effective way to find the best lodging in this part of Spain. Whether you need a single-occupancy room, double-occupancy room or even a suite, with Destinia´s search engine, you´ll always find the best deals, so all you´ll have to worry about is packing your bags and enjoying your trip to Rubiaco.
In Rubiaco we will have clear sky, the day is going to be very hot; beware of heat stroke.
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Woodborough Holiday Cottages
Please find below a selection of self catering holiday cottages to rent in or near Woodborough.
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We open today at 9am. You can also send us an e-mail or request a callback.Request a callback
Please find below a selection of self catering holiday cottages to rent in or near Woodborough.
Your search returned 3 cottages.
Charming, single-storey, detached barn conversion in the picturesque Wiltshire village of Urchfont. Character beams. Open plan, comfortable and well-equipped accommodation. Devizes 5 miles. (Ref. 25807)
7 nights from £237Book Now
Welcoming, single-storey, beamed barn conversion. One of two on site, in the grounds of owner's cottage. Well-equipped and comfortable. Lovely walking country. WiFi. Dog-friendly. Devizes 5 miles. (Ref. 25806)
7 nights from £267Book Now
Impressive rural Wiltshire cottage, a mile from the village of Great Bedwyn. WiFi. Close to the Kennet and Avon Canal. Lovely walking in an Area of Outstanding Natural Beauty. Crofton Steam Beam Engines close by. Marlborough 7 miles. (Ref. 922236)
7 nights from £484Book Now


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Dietician says homework pays off in better grocery choices
Take a guided tour through the grocery aisles
Published: Wednesday, April 30, 2014 at 3:15 a.m.
Last Modified: Monday, April 28, 2014 at 6:10 p.m.
Kerri Lindberg is a tour guide.
More tips
Calories count, so pay attention
to the amount.
-- Fat free doesn't mean calorie-free. Lower fat items may have as many calories as full-fat versions.
Look for foods that are rich in nutrients.
-- Use the label not only to limit fat and sodium (salt), but also to increase nutrients that promote good health and might protect you from disease.
-- Some Americans don't get enough vitamins A and C, potassium, calcium and iron, so choose a brand with higher percentage of these nutrients.
Know your fats and reduce sodium.
-- To help reduce your risk of heart disease, use the label to select foods that are lowest in saturated fat, trans fat and cholesterol.
-- To help lower blood cholesterol, replace saturated and trans fat with monounsaturated and polyunsaturated fats found in fish, nuts and liquid oils.
-- Limit sodium to reduce your risk of high blood pressure.
Reach for healthy, wholesome carbs.
-- Fibers and sugars are types of carbohydrates. Healthy sources, including fruits, vegetables, beans and whole grains can reduce the risk of heart disease and improve digestive functioning.
-- Whole grains foods can't always be identified by color or name, such as multi-grain or wheat. Look for the "whole" grain listed first in the ingredient list, such as whole wheat, brown rice or whole oats.
-- Limit foods with added sugars such as sucrose, glucose, fructose, corn or maple syrup. These add calories but not nutrients such as vitamins or minerals. Make sure that added sugars are not one of the first few items on the ingredient list.
For protein, choose lower fat foods
-- Most Americans get plenty of protein but not always from the healthiest sources.
-- When choosing a food for its protein content, such as meat, poultry, dry beans, milk and milk products, make choices that are lean, low-fat or fat-free.
No, she doesn't carry a megaphone and the people she guides are not tourists with cameras around their necks. The sights along the tour route are not scenic either. Lindberg, a dietitian at Spartanburg Regional Healthcare System, is armed with a diagram of a cow, healthy recipes and nutritional information as she leads small groups through a grocery store several times a month.
She makes stops in the bread section, the pasta aisle, the milk aisle and the meat section, where she uses the cow diagram to show people which cuts of meat are the healthiest. She suggests choosing tenderloins, T-bones, porterhouses or sirloins.
"Do your homework before you make a purchase," she tells people.
Lindberg gives grocery store tours at Publix and Bi-Lo locations throughout Spartanburg and Greenville counties several times a month. She shows people how to read labels, what nutrients to look for in their food, which brands are healthier than others, and answers any questions participants might have. She also teaches people how to make healthy choices without spending as much money.
The tour, which Lindberg began offering in November, is free, lasts about an hour-and-a-half, and anyone from the community is welcome to attend.
"If I am actually taking them into their store they are familiar with and giving them hands-on things to read and look at, they will learn more," Lindberg said.
On a rainy Friday, after participants piled their coats and umbrellas into a shopping cart, the tour began.
Lindberg went to the cheese and packaged meats first, pushing the shopping cart in front of her.
"String cheese is perfect," she said. "They are already in their own little portion size and you can leave them unrefrigerated for quite a few hours. You can take them on the road for a snack."
During the tour, Lindberg spoke of the value of fish, almond milk — it's rich in vitamins and has 50 percent more calcium than a glass of milk — oatmeal, beans — any bean is a good bean — pasta and spices, which are a better alternative to table salt.
She encouraged participants to buy plain popcorn in a jar, rather than the buttery boxed variety. You can add flavor to it yourself, she said. Turkey bacon is a better option than regular bacon and that plain $2 bag of tortilla chips is a safer, healthier choice than other types of chips. Mushrooms are a great source of vitamin D, she added.
Lindberg spent a lot of the tour comparing labels. She picked products off the shelves, turned them over and pointed out important nutritional information.
She would say this brand is better than that brand. For instance, Bolthouse Farms, Marie's and Opa all make yogurt-based salad dressings. These brands are significantly lower in calories and fat grams compared to any other dressing, no matter the brand. Triscuits, a brand of snack cracker, are much healthier than Ritz.
Lindberg said there are three key things to look for when reading labels — fiber, calcium, serving sizes.
"Our bodies need 25 to 38 grams of fiber each day," she said. "And we need three servings of calcium each day. I whole-heartedly believe Americans do not get enough calcium in their diet."
Some serving sizes that appear on products' labels do not make much sense. Some breads have one slice as its serving size, even though we typically eat two slices at a time for a sandwich. Pickle jars have a serving size of 3/4 a pickle spear.
"That's ridiculous," Lindberg said. "We aren't going to eat three-fourths of a pickle and then put it back in the jar."
Look at the serving size and how many servings you are actually consuming. If you double the servings you eat, you double the calories and nutrients. When you compare calories and nutrients between brands, check to see if the serving size is the same.
When it comes to ingredients, fewer is always better. So look for short ingredient lists, Lindberg said. Also, if you see partially hydrogenated oils under the ingredient list, it is the same thing as a trans fat.
Grocery store tours
Join dietitian Kerri Lindberg, RD, LD for a tour of your local grocery store. Space is limited to six per tour. Special dates can be arranged for groups of four to six people. Advance registration is required by visiting regionalheartcenter.com, or call 560-4472. Plan to tour for one-and-a-half hours. For additional dates and locations, visit regionalheartcenter.com.
Thursday, 7 p.m.
Publix Hillcrest: 1905 E. Main St.,Spartanburg
Friday, May 16, 10 a.m.
BI-LO Boiling Springs: 3720 Boiling Springs Road, Boiling Springs
Tuesday, May 27, 10 a.m.
Publix Thornblade: 411 The Parkway, Greer
Monday, June 2, 7 p.m.
BI-LO Boiling Springs: 3720 Boiling Springs Road, Boiling Springs
Tuesday, June 10, 10 a.m.
BI-Lo Fernwood: 140 Fernwood Drive,Spartanburg
Thursday, June 19, 7 p.m.
Publix Thornblade: 411 The Parkway, Greer
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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correct, but CFC-PB is 'preferred', not 'debt'After all common dividends are ended, the boards of directors will end traditional preferred divies and then 'trust preferred' divies as things get worse and worse.
wheelbarrow,Actually, CFC-PB is a preferred share in a trust that holds unsecured junior subordinate debentures owed by Bank of America. The trust is a wholly owned subsidiary of Bank of America; but fundamentally you're investing in a partial share of a debenture (bond) owed by BAC. In fact, that's why the tax treatment for trust-preferred dividends is different from regular corporate preferreds - it's because you're effectively investing in a bond. And that's why it is reasonable to compare the yields to other bond issues from the same issuer. Of course you need to adjust for the additional risk involved, given the debt's inferior security position. In this case, it's reasonable for CFC-PB to have a yield in excess of the 14% currently offered by some after-market senior unsecured BAC debt. But I still think that 22+% is a bit excessive, given that I think that default is still somewhat remote.- Joel
LOL !!!!!! You idiot .


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After the 1st period:
Kings 1, San Jose Sharks 1
The good: Three minutes into the game, it was announced to the crowd that the Kings had clinched a playoff berth for the third straight season, courtesy of a 2-0 victory by the Nashville Predators over the Dallas Stars. There were lots of cheers, but no high fives on the Kings' bench, no stick taps by the players on the ice, not even a sigh of relief from Kings coach Darryl Sutter. In their minds, there's still plenty of work to do. The Sharks and Kings remain in a tight three-team race for the Pacific Division championship and the No. 3 seeding for the Western Conference playoffs that comes with the title. San Jose, which also clinched a playoff berth with the Dallas loss, tried to intimidate the Kings early on, as its team captain, Joe Thornton, coaxed Drew Doughty into a fight for the first time this season. Though Doughty gave away about 30 pounds and took a couple good lefts to the face, his desire to throw blows with Thornton must have inspired his teammates. The Kings ended up with a two-minute power play following the scrap because Thornton was also called for cross-checking Doughty before the fight. While skating 4-on-3, the Kings scored when Anze Kopitar's shot from the high slot rebounded off goalie Antti Niemi. The puck came straight back out, where Dustin Brown nudged it to the side, leaving Alec Martinez with an clear view to shoot the puck high in the net before Niemi could react. It was the sixth goal of the season for Martinez and the 49th assist for Kopitar, establishing a career high.
The bad: The Kings were completely dominating the game, out-shooting the Sharks, 18-3, and maintaining possession in their offensive zone for long stretches when San Jose scored out of the blue. Kings goalie Jonathan Quick kicked a long shot by Dominic Moore into the corner, where it was retrieved by defenseman Jason Demers. He passed to Daniel Winnick behind the net, then cut to the front where he got the puck back and scored his fourth goal of the season with 3:33 remaining. The way the Kings dominated the first 16 ½ minutes, they deserved to go into intermission with more than just a tied score.
The in between: The Kings will still have 4:06 remaining to kill on a five-minute power play for the Sharks. Kings second-year forward Kyle Clifford hit Logan Couture from behind in front of the San Jose bench, and though the contact did not seem to severe, Couture crumpled to the ice and had to be helped to the locker room, while Clifford went to the box for a major boarding penalty. Kings defenseman Matt Greene also dropped the gloves for the first time, holding his own against San Jose alternated captain Ryan Clowe. The Sharks suffered another injury to one of the forwards when Torrey Mitchell was hit from behind by Colin Fraser in his offensive zone. Mitchell, who has nine goals and 10 assists this season, stayed on the ice for a couple minutes before he was helped to the locker room and did not return.