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While checking in to a flight recently, sheer curiosity led me to see how much it would cost to upgrade. I was surprised to find out that moving up to first class would only be fifty bucks. Granted, it was a two-hour flight, but first class for only $50 more than coach? That's a decent deal, especially when you factor in the free drinks, lots of extra leg room and priority boarding and disembarking that typically come with a first class ticket.
Obviously, it's cheaper not to upgrade at all. But if you're looking for a little splurge or just want to try first class out, here are some ways to score cheap first class flights.
Last minute deals
Does it ever pay to procrastinate on an upgrade?
"Absolutely," says Rick Ingersoll, founder of the blog Frugaltravelguy.com [3]. "At the gate, there are a lot of instances now where, if the airlines have unclaimed first class seats, they will allow you to upgrade for reasonable prices."
Hence my $50 deal. Even if you've checked in to your flight at home, it can't hurt to check in again at the airport, provided you're not running late, to see if there are any cheap upgrades. Airlines don't want empty seats, so if there are unfilled first class seats the day of the flight, they're usually discounted, Ingersoll explains.
Rewards can yield cheap first class flights
Ingersoll and his wife have been to 70 different countries, often flying first class for free by using rewards tickets. But even if you don't fly frequently, Ingersoll says a travel credit card can still help you get free first-class upgrades.
"If you have good credit and a credit score of over 700, look to apply for travel rewards cards that offer big sign-up bonuses," says Ingersoll. "And, of course, pay off the balance in full every month."
Search for 'Y-Up fares'
But if you're credit card shy, don't fret. Sometimes there are just darn good deals on first class fares in general. USA Today, for example, recently published several first class fares from Delta, many of which were under $400. Finding these deals isn't terribly difficult; Lifehacker [4] reports that airlines sometimes offer cheaper, unadvertised first class fares, dubbed "Y-Up fares." According to the article, these fares can be found with the help of Google's Matrix [5] software. (Note: You can compare fares with Matrix, but you can't purchase tickets through the software.)
I used Matrix to see if there were any reasonable first class prices between Los Angeles and Houston. Generally, I've noticed these fares are upwards of $1,000, round-trip. Browsing the Matrix "calendar of lowest fares," I selected "business class or higher."
Sure enough, I found a first class deal for $688, round-trip, in November. And during that same month, I could also fly first class from Los Angeles to San Francisco for $316.
Of course, there are catches when you find fares this low. For example, travel is usually on a Tuesday, Wednesday or Saturday, or maybe the planes are older. You may also have to call the airline directly to book the flight.
And, of course, whenever first class is "cheap," you can bet that coach is going to be even cheaper.
Even though it was only $50 more than coach, I declined the luxury of an upgrade. I'm on a tight budget these days. But flying first class is an item on my bucket list, so it's nice to know there are ways to make it more affordable.
What do you think? Do you ever try to get cheap upgrades? Have any secrets to share about how to do it better?
(Photo: Richard Moross)


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Artist 18"x18" Stretch Canvas
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Paint your imagination on the archival quality Artist Canvas and enjoy stunning permanent results! This stretchable canvas lets you work on it directly, eliminating the need of stretching before painting. It is acid and lignin free; tear-resistant; has an alkali reserve and is free of easily oxidized material. Made from cotton, it can be easily maintained and has a high endurance to folding.
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Research and Teaching Overview
I am a biogeographer and paleoecologist that grew up in the heart of the US Rocky Mountains. I spent a great deal of time in the outdoors, camping, skiing, hiking and fishing with family and friends, and through these experiences gained an appreciation and curiosity of the environment. I have a particular fascination with biodiverse regions and understanding the controls that have allowed them to develop and be maintained. My research interests are in the areas of vegetation and climate history and the role of disturbance, in particular fire, as a catalyst for environmental change during the Quaternary. Pollen, macrofossils and charcoal preserved in lake and wetland sediments are the main proxies that I use to reconstruct vegetation, fire and climate. I am also interested in the use of pollen and macrofossils as geolocation tools in other fields, such as forensic palynology, that advance and complement paleoenvironmental studies. My work informs forest policy and ecosystem mangers, is applied and interdisciplinary, and has a strong field and laboratory component. My past and present investigations are located in the western US and Australia, are experimental in nature, and address a number of important questions related in the fields of paleoecology, ecology, geology, biogeography, palynology and forest management.
Teaching is an opportunity to encourage students to question the world around them and to develop skills in the scientific method, data analysis, scientific interpretations of presentations, critical thinking, and metacognition. The classroom, field and laboratory are venues where students can get excited about science. My teaching philosophy emphasizes application of classroom material in the real world, active learning, and using the scientific method to solve problems. I have taught a variety of physical geography courses and research seminars.


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The Newberry Library Seminar in Early American History and Culture, co-sponsored with the University of Chicago, DePaul University, Northern Illinois University, the University of Illinois at Chicago, and Northwestern University
Call For Papers for the 2003-04 academic year
Deadline for submission: June 1, 2003
This seminar meets on the last Thursday of each month, from September through May, 3:30-5:30 p.m. at the Newberry Library.
The seminar is a venue for "works in progress." We distribute papers in advance to those who plan to attend, allowing fulltime for discussion during seminar meetings. In selecting presenters, we give priority to scholars and advanced graduate students who are at a stage in their work when they can profit best from discussion.
To apply, please send a one-page proposal, a brief c.v., and a statement on the relationship of the proposed paper to your other work. Send materials to the address below.
The coordinators of the seminar are Eric Slauter (University of Chicago) and Alfred Young (Newberry Library). We would like to have papers lined up by June 1, 2003, but will consider proposals received after that date.
The Newberry Library is unable to provide funds for travel or lodging, but can assist in locating lodging.
To be placed on the mailing list for notices of presentations, contact Rebekah Holmes at the Scholl Center, Newberry Library, 60 W. Walton St., Chicago, IL, 60610, 312-255-3524, or email email@example.com. Please include your email address if you have one and are willing to receive notices by email.


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Top Definition
Referring to a homosexual individual who reluctantly will leave his/her gay oriented neighborhood from fear they won't be socially accepted in other areas of their residing city.
You and a friend venture to Rancho Cucamonga from West Hollywood...Your friend suggests you find the nearest gay bar, and in response you say "You're so fagsville right now."
dari Allen Smithie Rabu, 24 Agustus 2011
Trending Now
Can you define these popular missing words?


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The College of Engineering and Computer Science's Distance Learning Network (DLN) allows students to coordinate education with the demands and priorities of their personal and professional lives. All CECS graduate programs and many graduate certificate programs can be completed on-campus or online. CECS DLN courses are offered asynchronously online, providing the flexibility that students require. Online courses offer the same quality and academic rigor of campus based courses. Students who complete degree requirements online are conferred the same academic degrees as students who attend courses on campus.
Each online course has a companion, campus-based course and both sections are taught by the same instructor. On-campus course lectures are captured and posted to course sites in Canvas, the campus learning management system. Online students are assigned the same course work and examinations (which may require proctoring) and must meet designated deadlines and due dates. Students can interact with the instructor and other students via chat, email, discussion boards, and web-based presentation tools.
No regular on-campus attendance is required, but many courses do require proctoring of examinations, either on-campus or with a pre-approved proctor at an alternate location.
The University of Michigan-Dearborn is fully accredited by The Higher Learning Commission and is a member of the North Central Association of Colleges and Schools. All CECS Distance Learning Network programs have been reviewed and approved by the University of Michigan, Rackham School of Graduate Studies.
Colleges and universities are required to comply with the distance education laws of each individual state.
If you are an out-of-state student seeking to enroll in an online program, please click here and then select your state name from the drop-down menu to verify the university status with your state.
Please note that although this will re-direct you to the UM-Flint website, the information provided is for all three University of Michigan campuses.


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Hello All,
Can anybody provide me the function module when the sales order is incomplete due to Incompletion log.
Use the functional module: RV_MISSING_DOCUMENT_DATA.
Goto SE37 and press F7, input the material/order number etc in the import data field VBCOM.
And then execute the module. By using this module we will get all the incomplete items in an order.
If you want list of incomplete orders, use V.02 transaction code.
Hello Satya,
Thanks a lot..I have awarded you full points...
Hi aarav,
I am using RV_MISSING_DOCUMENT_DATA. to read incompletion records i am passing vbcon table entries vkorg,vtweg...
but the number of records fetched are more than the ones as in V.02. any help.
i also checked out that for a particular sales document type number counter exits but still the number of records are more.
thank you.
Regards Sami.


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The program contains intensive Romanian language classes, conferences on cultural topics and creative workshops: creative writing, 19th century Ball dancing and retro-costumes, Romanian gastronomy. Moreover, field trips are to be organized to the fortified Saxon fortresses Harman, Prejmer, Viscri, to the Bran castle, to the Rupea fortress, in the Old City of Brasov. These site visits will benefit from the informed comments of young sociologists historians and art historians.
The participation fee is 1000 Euros (registration, tuition, courses, workshops, trips, extra activities in the program and all-inclusive accomodation). Additional expenses (international and domestic return-tickets to Brasov, health insurances) are to be covered by the participants.
Several full and partials cholarships intended for the students of Romanian studies programs abroad, who are using the Romanian language for documentation, scientific research, translations, writing of academic papers or reviews on Romanian culture and civilization are available.
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What defines us is how well we rise after falling
"Start taking 100% responsibility for your life and your circumstances. You are responsible for your life. If you blame others for your life, then you are giving your power away. A person who takes on a victim mindset does not live a wonderful life, full of joy and fulfillment. A victim invites drama after drama after drama into her life."
—Dr. Lara Fernandez ♥


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• We scanned 18 patients with schizophrenia who had never received neuroleptic medication and 20 age- and sex-matched controls by positron emission tomography with 18-F-fluorodeoxyglucose (fludeoxyglucose F 18) as a tracer of glucose metabolism. Subjects performed the Continuous Performance Test during 18-F-fluorodeoxyglucose uptake. Scan results were converted to metabolic rates, and computer algorithms were used to identify cortical regions. Pervious reports of relative hypofrontality in schizophrenia were confirmed, indicating that this finding is not an artifact of previous treatment. Significantly reduced ratios of inferior and medial frontal regions to occipital cortex were found, together with diminished metabolism in the basal ganglia. This suggests the presence of a combined frontostriatal dysfunction in schizophrenia.
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Mike Caro: Today's word is... DESPERATIONJanuary 23, 2012 - 1:27pm
by Mike "The Mad Genius of Poker" Caro
Today, we'll talk about how panic and desperation can destroy a poker bankroll. And we'll examine ways to stay on the path to profit, even when luck has turned against us. So, if you're ready, here's the self-interview…
Question 1: Okay, so what are you talking about?
I'm talking about the fact that most poker players instinctively panic. They become desperate and take unprofitable risks.
Mike Caro Today's word is... RESOLVEJanuary 9, 2012 - 10:42am
by Mike Caro The MAD GENIUS of Poker
Mike Caro: Today's word is... REVERSEDecember 26, 2011 - 9:19am
"Tells only work against weak poker opponents. You can't use tells against winning players, because they reverse them on you." How many times have you heard something said similar to that?
Well, I'm here to set the record straight in today's self-interview.
Question 1: What do people mean when they talk about reversing tells?
Mike Caro: Today's word is... HERODecember 12, 2011 - 12:27pm
Before I get started with today's self-interview, I need to rewrite history. Last time, for my 190th column in the modern era of Poker Player Newspaper, "Today's word" was "Everyday." What's wrong with that?
Well, the same word was also used for my 73rd column, which was entirely different in content. Each column is supposed to have a different word. So, the sensible thing to do is to declare retroactively that the word for column 190 was actually "Daily." And I shall revise it thusly in a few months when it makes it way to my archives at my website Poker1.com. I will also need to modify the text somewhat to conform to that change.
Okay, now that we've cleared that up, let's turn to today's word, "Hero." It's become vogue to use the term "hero call," and I'm a little bit bummed out by the trend. Here's why.
Mike Caro: Today's Word is... EverydayNovember 28, 2011 - 10:21am
by Mike 'The Mad Genius of Poker' Caro
Mike Caro: Today's Word is... BrickNovember 14, 2011 - 1:52pm
"Oh my god, I caught a brick!" Dan blurted playfully. He was playing 7-card lowball, also known as "razz." On the sixth card, he added Kd to his previous 6s-4h-Ah. Hint: He already had an unbeatable 6-4 made with 2s-3s hidden. No matter which form of poker you're playing, the colorful term "brick" means the card you just added didn't coordinate with your hand whatsoever. We'll talk about that in today's self-interview.
Question 1: So catching a brick is a bad thing, right?
As with Dan, it's not bad if you already have your hand made. It's bad if you had hopes of connecting, though.
Question 2: How does a brick factor into your decisions?
Mike Caro: Today's Word is... LooseOctober 31, 2011 - 9:36am
In poker, the term "loose" defines a player who enters too many pots and calls too many bets. By contrast, a conservative player who seldom enters a pot without a quality hand is often called "tight."
Fine. So in today's selfinterview, we'll talk about playing loose poker.
Question 1: Everyone says you play loose. Why have you chosen that style?
I'm sure not "everyone" says I play loose. But many players probably say it. And they're wrong. My basic mode of play is tight.
Question 2: Then why do they say it?
Two reasons.
Mike Caro: Today's Word is... CALLOctober 17, 2011 - 5:08pm
Now comes the era of extraaggressive poker, when everyday players act recklessly in front of imaginary TV cameras. Games are lively. And one of the most profitable and misunderstood facets of poker is disrespected, unglamorous, underestimated, and infrequently analyzed. I'm talking about the art of the call. That's today's selfinterview topic.
Question 1: You termed it "the art of the call." What kind of art or skill does it take to just agree to someone else's wager?
Mike Caro: Today's Word is... BETOctober 3, 2011 - 1:10pm
by Mike Caro - The Mad Genius of Poker
Hi there, again! I noticed that you're ready to take a seat in your next poker game. Before you do, there's one thing I'd like you keep in mind as you compete - and as you follow the play-by- play action it's simply this:
Whenever players wager in poker, they're taking a chance. Clearly, you want to reduce risk by not betting, if checking will save you money. And you should increase risk by betting if the danger is worthwhile. Try to count how many violations you witness. By the way, that truth about making a bet is fundamental to living life successfully, also.
Making a bet should never be done at whim. You must have solid reasons to bet and solid reasons not to bet. That's the topic of today's self-interview.
Mike Caro: Today's Word is... PHYLLISSeptember 23, 2011 - 7:13am
Talk about "warm and fuzzy." I never fully understood that terminology and I don't experience that feeling often, but I did when I learned that Phyllis Caro was to be inducted into the Women in Poker Hall of Fame.
Today's self-interview is about that September 3 happening. I was married to Phyllis for 20 years and most of my own proudest achievements happened because of her encouragement.
Question 1: Is Phyllis in the Hall of Fame because of her poker playing skills?
No. Phyllis probably could have been a great player, but she never pursued the game. Instead she did many things for our poker community that you might not know about.


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Regardless of the spiritual tradition, the goal is the same: to establish our awareness more firmly in the present moment so that we can experience our soul more consciously. Or, to put it another way, to quiet the habit-mind and concentrate fully on the moment at hand. I would like to recommend a few exercises that many of my students have found useful in reaching this goal. 1. THE ENOUGH! EXERCISE Relax with eyes closed. Instead of following your normal thoughts, however, silently repeat the word Enough! as a way to block habit-thoughts before they get started. If self-defeating thoughts arise, silently repeat the word Enough! in an authoritative manner, as if you were cutting off a trivial and insulting conversation before it could even get started. At first, it's necessary to practice this exercise nearly all the time, but as it replaces the old habit of self-defeating thoughts this new habit of inner dignity and self-possession become the rule--at which point, you begin hearing the word Enough differently, for it has subtly taken on the connotation of Having Enough and Being Enough. 2. THE KEEP MOVING EXERCISE Visualize yourself as a ball carried along on a swiftly-moving stream. As you sense yourself flowing along on the surface of the rushing water, repeat to yourself the phrase, Keep Moving. As any particular thoughts, emotions, or memories arise, visualize each as a rock or branch sticking out of the water that you bump into and then flow around. With some practice, visualize yourself flowing around them before even reaching them. With more practice, hold on to this sensation and carry it around with you in your everyday activities, keeping your attention moving with the present moment. Whenever old attitudes threaten to capture your attention and hold it back, return to the sense of it being an obstacle in the stream that you are flowing around as you repeat the phrase, Keep Moving. 3. THE HEART-SUN EXERCISE Sit quietly with eyes closed, silently repeating to yourself, My heart is another sun. Concentrate your attention on the center of your chest, visualizing a grapefruit-sized sun there radiating light and warmth out into the world. Allow the visualization to sink into your emotions, so that the heart-sun within your chest emits unconditional loving-kindness and goodwill out into the world. Allow the emotional feelings to sink deeper yet into your material body, producing physical sensations of a corporeal sun from which emanate emotional healing rays of golden light. Carry the exercise out during all your daily activities until it becomes second nature. Keep in mind that no shadow can ever fall upon the sun as you silently repeat the phrase, My heart is another sun. 4. THE ONE BREATH EXERCISE Sit quietly with eyes closed, breathing slowly from the abdomen. Visualize yourself as an open window in an ancient stone wall that runs across a vast plateau ringed by mountains and crowned by clouds. The wind blows this way and then that way, constantly shifting, rushing first from one side of the ancient wall and then from the other. As the wind pours through you, first this way and then the other, silently repeat the phrase, One. After practicing this for a while, visualize the wind passing through you in one direction with each inhale and then shifting to pass through you in the opposite direction with each exhale. With each inhale, silently repeat the phrase, One. With each exhale, silently repeat the phrase, One. 5. THE WELL OF HAPPINESS EXERCISE Sit quietly with eyes closed and visualize an upwelling of joy, a rejoicing in the perfection of all creation, surging out of you as you silently repeat the phrase, I am a well of happiness, overflowing into the lives of others. View all around you as perfect. Allow the emotional logic to sink in: a well of happiness is not changed by happy or sad things around it--it changes things around it by nurturing their deepest essence at that point where perfection recognizes perfection. The important thing here is to feel the emotion of joy upwelling in you and flowing out toward everything all at once, silently repeating the phrase, I am a well of happiness, overflowing into the lives of others.
The exercises above are come from:
William Douglas Horden is spiritual teacher who has spent the last 40 years researching the religious traditions of the world. Trained in the Chinese classic text I Ching by Master Khigh Alx Dhiegh, he has a uniquely modern approach to the ancient arts.


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This publications is also available as an ebook: (epub) (mobi) | See all Food & Nutrition ebooks | See all ebooks
Drying Foods
Guide E-322
Nancy C. Flores
College of Agricultural, Consumer and Environmental Sciences, New Mexico State University
Author: Extension Food Food and Technology Specialist, Department of Extension Famil and Consumer Sciences, New Mexico State University (Print friendly PDF)
- To provide general directions for preparing foods for drying.
- To provide general directions for drying foods and making safe jerky.
- To provide specific directions for the preparation and drying of fruit and vegetables.
Drying or dehydration, the oldest method of food preservation, is particularly successful in the hot, dry climates found in much of New Mexico. Quite simply, drying removes moisture from food, and moisture is necessary for the bacterial growth that eventually causes deterioration. Successful dehydration depends upon a slow steady heat supply to ensure that food is dried from the inside to the outside. Before food is dried it must be prepared by blanching—and in some cases by adding preservatives—to enhance color and microbial shelf-life of the dried food. Drying is an inexact science. Size of pieces, relative moisture, and the method selected all affect the time required to dehydrate a food adequately.
General Directions for Preparing Foods for Drying
Safe handling procedures:
- Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats, fruit and vegetables.
- Use clean equipment and utensils.
- Keep meat and produce refrigerated at 40°F or below.
Blanch. Blanching stops detrimental enzymatic
action within the plant tissue and also removes any remaining surface bacteria and debris. Blanching breaks down plant tissue so it dries faster and rehydrates more quickly after drying. Although both methods of blanching are given in this document, water blanching is preferred to steam blanching. Fully immersing the food in boiling hot water will ensure a complete heat treatment.
Blanch, then chill quickly in an ice bath to stop any further cooking.
To blanch in boiling water, use one gallon of boiling water per pound of food. Immerse vegetables in the boiling water using a wire basket or mesh bag, cover kettle, and boil for the recommended time (see Table 1). Blanching water may be reused until it becomes cloudy. Drain fruit or vegetables thoroughly.
To steam blanch, place 1 inch of water in kettle and bring to a rolling boil. Suspend a thin layer of vegetables in a basket or a loose cheesecloth bag. Cover and steam blanch for the required amount of time (see Table 1). Steam blanch fruit for 5–6 minutes; water blanch fruit for 4–5 minutes.
Vegetables. Choose tender vegetables. Wash, remove any damaged areas, and cut into even pieces.
Fruit. Choose firm, mature fruit. Wash, peel if desired, remove any damaged areas, and cut into even-sized pieces or slices. Some fruits require little or no pre-treatment. However, pre-treat apples, apricots, bananas, cherries, peaches, and pears to reduce vitamin and flavor loss, browning, and deterioration during storage.
Immerse fruit in a solution of one of the following to a gallon of water: 1 tbsp of sodium bisulfite or 2 tbsp of sodium sulfite or 4 tbsp of sodium metabisulfite. These pretreatment mixtures are available from some grocery stores, pharmacies, and winemaking shops. Soak fruit pieces for 5 minutes and fruit halves for 15 minutes.
Note: Approximately 5% of asthmatics are sensitive to sulfites. Use one of the following pretreatments if sulfites present a potential health problem:
— Dip fruit in a commercial ascorbic acid/water mixture from the grocery store. Follow manufacturer's instructions when preparing and using the solution.
— Dip prepared fruit in a saline solution composed of 2–4 tbsp of salt and one gallon of water for 10–15 minutes.
Meat. Choose good quality lean cuts of beef or venison. Freeze and remove all visible fat.
Methods of Drying
Foods may be sun-dried with or without a solar dehydrator, or dried in a gas or electric oven or with a portable electric dehydrator. Dehydrators with thermostats are not affected by weather conditions and allow better control over food quality than sun-drying does. Clotheslines are an acceptable drying rack for ears of corn. Colorful red chile ristras hung from vigas are practical as well as decorative.
Sun drying. Fruits' high sugar and acid content make them safe for sun drying. Vegetables (with the exception of vine-dried beans) and meats are not recommended for sun drying. It is best to dry meats and vegetables indoors using the controlled conditions of an oven or food dehydrator.
Dry fruit on hot, dry, breezy days with a minimum temperature of 85°F, the hotter the day the better. Relative humidity should be below 60 percent. Because the weather is uncontrollable, sun drying fruit can be risky and it can take several days to complete the process. Often ideal conditions are not available when the fruit ripens and an alternative method of drying the food is needed. Sun-dried fruit must be covered or brought under shelter at night. Cool night air condenses, adding moisture back to the food, thus slowing the drying process.
Prepared foods are placed on drying trays. Stainless steel screening and thin wood lath are good materials for home-constructed drying trays. As aluminum screening reacts with acids in the fruit, it is less desirable. Do not use galvanized, copper, fiberglass, or vinyl screening. Trays measuring about 14 in. x 24 in. x 1 in. are an easy size to handle. If trays are to be used in an oven, they should be 1 1/2 inches smaller in length and width than oven shelves to allow air circulation. Place trays of food away from dusty roads and yards. Elevate them at least 1 inch above the table with spools or bricks to allow good air circulation below the food. Cover the food with a muslin or cheesecloth tent to protect it from insects. Dry fruit in direct sunlight; move trays periodically to ensure direct sun exposure. If weather turns rainy, you will have to complete the drying process using another method. Heat sun-dried foods in a 150°F oven for 30 min to destroy insects or insect eggs, which may be present on sun-dried foods, and to remove additional moisture in thicker pieces.
Oven drying. Either build trays as described for sun-drying or convert oven racks to drying racks by stretching muslin or cheesecloth across the oven rack. Secure with toothpicks or long sewn stitches. To ensure even drying in the oven, alternate the trays. Set oven control at its lowest setting, but not below 140–150°F. Moisture from drying food must be released from the oven. A gas oven should have a vent that will allow moisture to escape. However, electric ovens must be vented by keeping the door open at least one inch, which can be done by wedging a pot holder between the door and oven.
Dehydrator. There are two types of dehydrators: solar and electric. For each type of dehydrator, prepare food and place on racks. If using a solar dehydrator, adjust the position of the food throughout daylight hours to keep it in direct sunlight. See Figure 1 for a diagram of a solar tray.
Figure 1: Sun-drying racks.
National Center for Food Preservation. Solar Drying.
Follow manufacturer's instructions for the electric dehydrators. When purchasing an electric dehydrator, select one that has a thermostat to regulate temperature and a fan to circulate air.
Drying Times
Drying time varies widely depending on the method selected and the size and amount of moisture in food pieces. Sun drying requires the most time; an electric dehydrator requires the least. Vegetables take from 4 to 12 hours to dry; fruit take 6–20 hours. Meats require about 12 hours. Making raisins from grapes may require days or weeks when drying is done outside.
When testing foods for dryness, remove a piece from the center of the drying tray and allow it to come to room temperature. Fruit and meat jerky should be leathery and pliable; vegetables should be brittle.
Conditioning Dried Foods
Food should be conditioned for a week before being packaged for long-term storage. To condition food, place it in a container such as a cloth sack or a clear, covered container and allowing any remaining moisture to redistribute itself through the fruit.
Watch for moisture beads on containers. If they form, continue drying food. If using the cloth bag, hang it in a convenient location and shake the bag daily to redistribute food and moisture.
Storing Dried Foods
Place dried food in freezer-weight plastic storage bags, press out air, then put the bags in containers with tight-fitting lids. Store in a cool, dark, dry area.
Dried foods store well at room temperature for a month. Refrigerate foods if they will be used within three months; freeze foods for storage periods between three months and one year. Foods should be used within one year.
Using Dried Foods
Dried meat, commonly called jerky, is normally not
re-hydrated and is eaten in the dried state. Dried
vegetables used in soups re-hydrate during the cooking process.
Re-hydrate vegetables by soaking them in 1 1/2–2 cups of water per cup of dried vegetable. If necessary, add more water during the soaking process. Heat and eat.
Cover dried fruit with boiling water and let stand for 5 minutes. Drain. Dried fruit may also be steamed for 3–5 minutes until plump. Fruit may be eaten immediately or used in a recipe.
Making Fruit Leather
Fruit leathers, also called fruit roll ups, can be made from almost any fruit or combinations of fruits. However, peaches, apricots, cherries, and nectarines are ideal. Pears and apples, sufficiently softened, also work well. Wash well, peel (if desired), cut into pieces, and puree fruit in a blender. Sweeten to taste with sugar or honey. Spread evenly, no more than 1/4 inch deep, on a cookie sheet. The cookie sheet should either be lightly sprayed with a vegetable shortening or covered with plastic wrap. If using plastic wrap, tape edges down to prevent them from folding into the puree.
Oven Drying. Set oven at the lowest setting (140° to 145°F). Place the trays of puree on the oven rack and leave the door open 2 to 6 inches, depending on the oven door. Use a thermometer to check the oven temperature. The fruit puree should dry in 4 to 10 hours. Test frequently for dryness (see test for dryness).
Dehydrator drying. Place sheets or trays of fruit concentrate in the dehydrator. Set temperature control at 140° to 145°F or follow manufacturer's directions. Drying time will be 4 to 10 hours. Test frequently for dryness.
Test for dryness. Properly dried fruit leather will be translucent and slightly tacky to the touch but easily peeled from the pan or plastic wrap. Touch the leather in several places: this should not leave any indentations. Lift the edge of the leather, which will adhere tightly to the surface, and peel it back about an inch. If it peels readily, it is properly dried. If the leather has cooled, it may need to be warmed in an oven at 150°F for a few minutes to help it peel away more easily. If the leather cracks or chips, it has dried for too long, but is still edible. When dried, lift leather (including plastic paper if used) and roll or cut into small sections and roll. Storage recommendations are the same as those described previously for other dried food.
Nutritional Value of Dried Foods
Dried foods retain their protein, mineral and vitamin A content fairly well. If rehydrating dried foods for consumption, consume the soaking water as well, as it will contain some of these nutrients. Because they are concentrated into a small mass, dried foods can also be high in calories. It's important to brush teeth after eating dried fruit because they stick to the teeth.
Making Safe Jerky
Home-prepared jerky was recently identified as the cause of a foodborne illness outbreak in the West. The small electric dehydrator that was used hadn't reached a high enough temperature to kill harmful bacteria.
E. coli 0157:H7 bacteria can grow in the intestines of animals and contaminate meat during handling. To kill these bacteria, jerky must be heated to 160°F while it is still moist. Because most home dehydrators are not designed to reach this temperature, the jerky must be heated in another way to guarantee safety. This can be done by precooking.
Precooking in marinade shortens the drying time and makes a tender jerky. Although it will be different from conventional jerky in color and texture, pre-cooked jerky is still very tasty. This method is currently recommended by the Meat and Poultry Hotline (1-800-535- 4555) of the U.S. Department of Agriculture (USDA).
Note: Research is needed to identify other safe jerky-making procedures. To date, there is no safe procedure for the dry cure method.
To precook jerky
- Freeze meat before preparing so that it will be easier to slice.
- Cut partially thawed meat into long slices that are no more than 1/4 inch thick. For tender jerky, cut at a right angle to long muscles ("across the grain"). To prevent off-flavors, remove as much of the fat as possible.
- Prepare 1–2 cups of marinade of your choice in a large saucepan. Caution: Soaking the meat strips in marinade overnight is not advised. Bacteria will be spread in the kitchen when the marinated strips are drained before precooking. Putting un-marinated strips directly into boiling marinade minimizes a cooked flavor and maintains safety.
- Bring the marinade to a full rolling boil over medium heat. Add a few meat strips, making sure that they are covered by marinade. Re-heat to a full boil.
- Remove the pan from the range. Using tongs, immediately remove meat from the hot marinade to prevent over-cooking.
- Place precooked strips in single non-overlapping layers on drying racks.
- Dry in a dehydrator or oven. Use a calibrated thermometer to monitor the circulating air temperature of the dehydrator or oven. Pre-heat the dehydrator or oven to 145°F for 15 to 30 minutes. Place the filled trays in the preheated dehydrator, leaving enough open space on the racks for air to circulate around the strips. Let the strips dry for 10 to 14 hours, or until the pieces are adequately dry.
- Refrigerate the jerky overnight in a plastic freezer bag. Then check again for doneness. If necessary, dry further.
Keep jerky in the refrigerator or freeze for long term storage.
|Here is a simple marinade recipe:
1 teaspoon garlic salt
2 cups soy sauce
1 teaspoon coarse black pepper
Repeat steps 4 and 5 until all meat has been precooked. Add more marinade if needed.
Test for doneness
Properly dried jerky is chewy and leathery. It will be as brittle as a green stick, but won't snap like a dry stick. Test by letting a piece cool. When cool, it should crack but not break when bent. There should not be any moist or underdone spots.
|Blanching Time1 (min.)
|Hrs Dry Time
|Dryness test2
|Wash thoroughly. Halve large tips.
|Leathery to brittle
|Beans, green
|Wash. Cut in pieces or strips.
|Very dry, brittle
|Cook as usual. Cool, peel. Cut into shoestring strips 1/8" thick.
|Included in cooking.
|Brittle, dark red
|Trim, cut as for serving. Wash. Quarter stalks lengthwise.
|Crisp, brittle
|Brussels sprouts
|Cut in half lengthwise through stem.
|Tough to brittle
|Remove outer leaves, quarter and core. Cut into strips 1/8" thick.
|Crisp to brittle
|Carrots, parsnips
|Select crisp, tender vegetables. Wash. Cut off roots and tops; peel. Cut in slices or strips 1/8" thick.
|Tough to brittle
|Prepare as for serving.
|Tough to brittle
|Trim stalks. Wash stalks and leaves thoroughly, Slice stalks.
|Very brittle
|Chile peppers, green
|Wash. To loosen skins, cut slit in skin, then rotate over flame 6—8 min. or scald in boiling water. Peel and split pods. Remove seeds and stem. (Wear gloves if necessary.)
|Crisp, brittle, medium green
|Chile peppers, red
|Wash. String whole pods together with needle and cord or suspend in bunches, root side up in area with good air circulation.
|Shrunken, dark red pods, flexible
|Corn-on-the cob
|Husk, trim, blanch until milk in corn is set.
|Corn, cut
|Prepare as for corn on the cob, except cut the kernels from the cob after blanching.
|Wash, trim, cut into 1/4" slices.
|Leathery to brittle
|Wash, remove small roots and stubs. Peel or scrape roots. Grate.
|Brittle, powdery
|Scrub. Discard tough, woody stalks. Slice tender stalks 1/4" thick. Peel large mushrooms, slice. Leave small mushrooms whole.
|Dry and leathery
|Wash, remove outer "paper shells." Remove tops and root ends, slice 1/8" – 1/4" thick.
|Very brittle
|Parsley and other herbs
|Wash thoroughly. Separate clusters. Discard long or tough stems. Dry on trays or hang in bundles in area with good circulation.
|Hard, wrinkled, green
|Peppers and pimentos
|Wash, stem. Remove core and seeds. Cut into 1/4"–1/2" strips or rings.
|Tough to brittle
|Wash, peel. Cut into 1/4" shoe-string strips or 1/8"–thick slices.
|Spinach and other greens (kale, chard, mustard)
|Trim and wash very thoroughly. Shake or pat dry to remove excess moisture.
|Squash, winter
|Cut or break into pieces. Remove seeds and cavity pulp. Cut into 1" wide strips. Peel rind. Cut strips crosswise into pieces about 1/8" thick.
|Tough to brittle
|Squash, summer or banana
|Wash trim, cut into 1/4" slices.
|Leathery to brittle
|Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Slice 1/2" thick or cut in 3/4" sections.
1Blanching times are for 3,000–5,000 ft. Times will be slightly longer at higher altitudes, or if the quantity of vegetable is large.
|FRUITS. (See text for general preparation directions.)
|Drying Procedure
(mature, firm)
|Wash. Pare, if desired, and core. Cut in rings or slices 1/8"–1/4" thick or cut in quarters or eighths. Coat with ascorbic acid solution to prevent darkening during preparation (uses 2 1/4 tsp/cup water).
|Choose one:
•Soak 5 min. in sodium sulfite solution. Depending on size and texture.
•Steam-blanch 3–5 min., Depending on size and texture.
|Arrange in single layer on trays, pit side up. Dry until soft, pliable and leathery; no moist area in center when cut.
(firm, fully ripe)
|Wash. Cut in half and remove pit (do not peel). Coat with ascorbic acid solution to prevent darkening during preparation (1 tsp/cup).
|Choose one:
•Soak 5 min. in sodium sulfite solution.
•Steam blanch 3–5 min.
|Arrange in single layer on trays, pit side up; pop the cavity up to expose more flesh to air. Dry until soft, pliable, and leathery; no moist area in center when cut.
(firm, ripe)
|Peel. Cut in 1/8" slices.
No treatment necessary; may choose:
|Arrange in single layer on trays. Dry until tough and leathery.
|Wash. Leave whole or cut in half.
|No treatment necessary; may choose:
•Dip in boiling water 15–30 sec. to crack skins.
•Steam blanch 30 sec. to 1 min.
|Spread in layer not more that two berries deep. Dry until hard and berries rattle when shaken on trays.
(fully ripe)
|Wash. Remove stems and pits.
|No treatment necessary; may choose:
•Dip whole cherries in boiling water 15–30 sec. to crack skins.
|Arrange in single layer on trays. Dry until tough, leathery, and slightly sticky
|Citrus peel
(thick-skinned with no signs of mold or decay and no color added)
|Wash. Thinly peel outer 1/16"–1/8" of the peel; avoid white bitter part.
|No pretreatment necessary.
|Arrange in single layers trays. Dry at 130° 1–2 houurs; then 120° until crisp.
(fully ripe)
|Wash or clean with damp towel. Peel dark-skinned varieties if desired. Leave whole if small or partly dried on tree; cut large figs in halves or slices.
|No treatment necessary; may choose:
•Crack skins of whole figs in boiling water 15–30 sec.
|Arrange in single layer on trays. Dry until leathery and pliable.
|Grapes and black currants (seedless varieties)
|Wash, sort, leave whole on stems in small bunches, if desired. May also remove stems.
|No treatment necessary; may choose:
•Crack skins in boiling water 15–30 sec.
•Steam blanch 1 min.
|Spread in thin layer on trays. Dry until pliable and leathery with no moist center.
|Melons (mature, firm and heavy for size: cantaloupe dries better than watermelon)
|Wash. Remove outer skin, any fibrous tissue, and seeds. Slice 1/4" –1/2" thick.
|No pretreatment necessary.
|Arrange in single layer on trays. Dry until leathery and pliable with no pockets of moisture.
|Nectarines and peaches (ripe, firm)
|Peel. Cut in half and remove pit. Cut in quarters or slices if desired. Coat with ascorbic acid solution to prevent darkening during preparation (1tsp/cup)
|Choose one:
•Soak 5–15 min. in sodium sulfite
•Steam blanch halves 8–10 min, slices. 2–3 min
|Arrange in single layer on trays pit side up. Turn halves over when visible juice disappears Dry until leathery and somewhat pliable.
(Bartlett variety is recommended)
|Wash. Pare, if desired. Cut in half lengthwise wash and core. Cut in quarters or eighths or slice 1/8" –1/4" thick. Coat with ascorbic acid solution to prevent darkening during preparation (1tsp/cup).
|Choose one:
•Soak 5–15 min. in sodium sulfite
•Steam blanch 5–7 min.
|Arrange in single layer on trays pit side up. Dry until springy and suedelike with no pockets of moisture.
|Plums and prunes
|Wash. Leave whole if small; cut large fruit into halves (pit removed) or slices.
|No treatment necessary; may choose:
•Steam blanch halves or slices 5–7 min.
•Crack skins in boiling water 1–2 min.
|Arrange in single layer on trays pit side up, cavity popped out. Dry until pliable and leathery; pit should not slip when squeezed if prune not cut.
Kendall, P. & Sofos, J. (2003) Leathers and jerkies (No. 9.311). Cooperative Extension Service, Colorado State University Available from: www.ext.colostate.edu.
Andress, E.L & Harrison, J. A., Eds. 2006. So easy to preserve, (Bulletin 989, 5th ed.). Cooperative Extension Service, University of Georgia, Athens. Available from http://www.uga.edu/nchfp/.
Originally written by Alice Jane Hendley. Revised by Martha Archuleta, Extension Food and Nutrition Specialist.
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu.
Contents of publications may be freely reproduced for educational purposes. All other rights reserved. For permission to use publications for other purposes, contact email@example.com or the authors listed on the publication.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
Revised and electronically distributed June 2007, Las Cruces, NM.


text: I use MICRO Center in Atl.... they ship and never had problem one....http://www.microcenter.com good luck Med Dement med at hophoto.com On Nov 22, 2013, at 4:56 PM, Unkmar <unkmar at gmail.com> wrote: > Trust, Where do you buy parts? > I was using New Egg. Before that, I used ZipZoomFly. I mostly know what I want. Just not sure where to get it. > > And lastly, I have a strong affinity against Amazon. Don't ask me why, because I don't have a logical explanation. It is a gut feeling that is likely backed by some bad experience that may not even be directly related to Amazon. > > Lucius L. Hilley III > > _______________________________________________ > Chugalug mailing list > Chugalug at chugalug.org > http://chugalug.org/cgi-bin/mailman/listinfo/chugalug


text:
To be eligible for submission:
A paper must engage gender theories; a paper written about women or men, or a man or a woman, is not sufficient.
For example, a paper might use a lens which distinguishes actions and reactions caused by gender prejudice, critically discuss the ways that gender functions in some aspect of society, or analyze a text using other elements from feminist theory.
With the exception of those written by first year students, students are encouraged to include outside sources in a bibliography or reference section.


text:
Tuesday, January 8, 2013
Quinoa Stuffed Peppers Recipe: What is Quinoa?
22 comments:
I love stuffed peppers, this sounds absolutely delicious! Thank You for the recipe!ReplyDelete
I make a similar recipe like this and love it! I am going to make this version tonight, sounds delicious!ReplyDelete
Delish!! Keep meaning to try quinoa & this totally sealed the deal!ReplyDelete
Stuffed Peppers is one of my favorite meals. You can do so much with them. I don't think many people realize that....I have even stuffed it with Tuna Salad, cheese, and baked it with bread crumbs on top...it was amazing!ReplyDelete
I haven't made stuffed peppers in ages, but have to admit that these look more appealing to me than the classic meat and rice ones. Love quinoa!ReplyDelete
I have never made anyting with quinoa really need to start mainly due to the benefits.ReplyDelete
Your recipes always look delicious! I haven't tried Quinoa but now I'm tempted to go buy some.ReplyDelete
I've never heard of it, can you tell me a little about the texture? Is is sort of like rice?ReplyDeleteReplies
It is sort of like rice and used in MANY dishes as a rice replacement. I've also seen it cooked into an oatmeal consistency as well. There is just so much you can do with it!Delete
I love stuffed peppers. Not sure that I have ever heard of Quinoa, but I am always up for something new...especially if it's healthy. :) I wonder if these could be done in the crockpot?ReplyDelete
Definitely, my next adventure with these is trying it in the crockpot. The peppers in the crockpot turn out much more tender!Delete
Now that I understand what it is better I may have to go and get some. I love stuffed peppers so this recipe is a great one to try it in, thanks!ReplyDelete
Thank you... I had no clue what Quinoa was... lol... I def. have to check it out now!ReplyDelete
Oh, that looks great....quinoa's pretty healthy tooReplyDelete
I am not a big pepper fan, but these sound awesome. I love Quinoa! Thanks for sharing!ReplyDelete
Oh yum! This sounds awesome! Definitely going to give it a try. Thanks for the welcome to Social Fabric too!ReplyDelete
I love the bell peppers but have only stuffed them once. And have never even hear of quinoa. I'm curious now though!ReplyDelete
I make mine different. They're kind of plain but these look fantastic! I'll have to try these thanks =DReplyDelete
Everyone keeps saying I should eat Quinoa, but I just can't get into it! This might be worth a try though!ReplyDelete
I have heard of Quinoa, but never tried it, but this recipe looks like something I could do!ReplyDelete
We love Quinoa, it is easy to use and so healthy, just wish it was in more stores and easier to find. I can only find it at Walmart and I do not get there often as it is too far to drive.ReplyDelete
These look AWESOME! I actually have Quinoa in my cabinet from Trader Joes I haven't used yet. I need to make this! PINNING!ReplyDelete


text:
Hello. My name is Jennifer. I go by Jen, but that's beside the point. My name is Jennifer, and I have a question: Why are all the "Jennifer" movies scary? By that I mean films with the name "Jennifer" in the title, most of which are frightening, disturbing, violent horror films. Jennifer 8 was about the hunt for a serial killer. Dario Argento's titular Jenifer was a retarded, mute cannibal. Even Diablo Cody couldn't lay off, making her latest protagonist, a Jennifer, the symbol not only of high school evil, but of evil evil. What's in a name, and why does mine strike fear into the hearts of filmmakers?
To investigate the unfair cinematic sullying of the name on behalf of Jennifers everywhere, I decided to take a closer look at "Jennifer" movies to find out how, or even why, we seem to inspire these scary, scary stories. a href="http://www.moviefone.com/movie/jennifers-body/35943/main">Jennifer's Body (2009)
The combined forces of Diablo Cody and Megan Fox came together to craft the latest onscreen treatment of Jennifers in this week's '80s throwback horror flick. Granted, it's a tongue-in-cheek kind of demon tale with plenty of literal man-eating and bloodshed, but what it's really about is the fickle bond of female friendship. (And snappy hipster-speak. Lots of snappy hipster-speak.) Fox perfectly embodies the kind of evil girl that we all knew in high school – hot and full of herself, and as handy with a put-down as she is with a cherry stem. Fox's Jennifer Check is as lethal as jail bait gets. Even worse? She's kind of a bad BFF. We don't all eat human flesh and steal your boyfriends, I swear.
Jennifer the Snake Goddess (1978)
Filmmaker Brice Mack got his start as a Disney artist (Snow White! Lady and the Tramp!) and even illustrated childrens' books. So why, in 1978, did Mack make his directorial debut with a horror film about Jennifer Baylor, a poor outcast girl with an uber-religious parent and the power to control snakes? (It might have had something to do with a little film called Carrie, which came out two years prior and made bucketloads of cash.) Exchanging telekinesis for snake charming and Lisa Pelikan for Sissy Spacek, this exploitation cash-in follows the Carrie formula pretty closely, including the key defense that Jennifer uses her powers for evil only when she's pushed to the brink.
Jennifer 8 (1992)
Technically, this thriller isn't about anyone named Jennifer; hotshot city cop John Berlin (Andy Garcia) and his country station cronies give the name to each of the victims of a serial killer with a thing for blind chicks. "Jennifer 8" is really a student named Helena (Uma Thurman), who's fingered as the next target. In addition to romancing Berlin, Helena joins forces with another cop's wife (Kathy Bates) to trap the real killer, but still; using "Jennifer" as a nickname for slain women? So creepy.
Jennifer AKA Lips of Blood (1975)
French fantastique specialist Jean Rollin made Levres de Sang during one of his busiest decades, in which time he cultivated a niche telling erotic vampire tales. (His other specialty? Porn.) In Paris, mysterious encounters befall a young man named Frederic (Jean-Loup Philippe); a photograph of an abandoned chateau dredges memories of a teenage girl, while a pair of fanged twin girls follow Frederic around town, saving him from other assailants. Eventually, Frederic finds his way to the ravishing young lady of his dreams, a vampire chick who loves him back. There's just one problem: she's his sister. (Ick!) Her name? Jennifer.
Jenifer (Masters of Horror, 2005)
Which brings us to what might be the worst Jennifer of them all. In this entry for the Masters of Horror anthology, horror auteur Dario Argento presents a nightmare scenario: Married cop Frank Spivey (Steven Weber, also the film's screenwriter) takes in a deaf-mute but nubile woman named "Jenifer" whose face is extremely hideous and deformed, but whose childlike affections are gosh-darn endearing and seductive to men. Giving up his life and family to be with Jenifer, Frank finds that she has yet another irksome quality, in that she likes to eat people. (Look for the not-safe-for-TV shots, in which Jenifer chows down on some genitals, featured on the DVD.) So let me get this straight. This Jenifer is hideous, mentally disabled, and a cannibal, but she's good in the sack? Well, I guess I can live with that.
So there you have it. A demon, a freak, a victim, an incestuous vampire, and a deformed people eater, Jennifers all. Thanks a lot, Hollywood.
[Jen Yamato is excited to join the Cinematical team, welcomes your feedback, and likes her name, thank you very much.]
categories Cinematical


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LC-MS Gains Favor Due To the...
Adapting to Evolving Business Environments Is...
Expanding Use of NGS Has Largely...
Quadruple Helices Appear To Have Role...
A range of new technologies and products made their debut at the AACR annual meeting in April, each designed to make cancer research faster, easier, and more biologically and clinically relevant. With an emphasis on automation, genetic and epigenetic analysis, and in vivo cell, tissue, and live-animal imaging, the new technologies on display target key bottlenecks in the drug discovery pipeline.Compact and easy to use, the new Moxi Z mini automated cell counter from Orflo combines the Coulter Principle (change in impedance) with a thin-film sensor technology to perform particle sizing (range 2–34 microns) and counting and viability reporting of a 75 µL sample in 8 seconds, for a cost of about $1.50/test.Later this month, Sigma-Aldrich plans to introduce a genetically modified breast cancer model cell line as part of its family of oncology cell lines developed with the CompoZr® Zinc Finger Nuclease (ZFN) technology. The first oncology products introduced were colorectal and lung cancer models. The technology allows for the introduction of targeted, heritable changes to create either knock-out disease models or knock-in models in which a specific mutation is created in a gene that remains under the control of its endogenous promoter.In the third quarter, Randox expects to launch the QuantiPlasma Array system for biomarker discovery. Designed for analyzing proteome dynamics in plasma samples from normal and disease populations, QuantiPlasma Array kits each contain 300 monoclonal antibodies spotted across 18 biochips. The Biochip Array Technology allows for simultaneous testing of all 300 antibodies in less than 3 hours using as little as 5 µL of sample, the firm reported.A poster presented at AACR by NanoInk described the development of a nano-scale sandwich ELISA assay platform using the company's dip-pen nanolithography (DPN™) technology. These protein nanoarray assays can reportedly achieve sensitivity in the hundreds of femtograms per milliliter range and detect biomarkers in as little as 2–4 µL of sample.Olink Bioscience launched the Proseek® homogeneous, real-time PCR-based assay, capable of protein quantification in a 1 µL plasma or serum sample.Cerulean Pharma outlined plans for a Phase II clinical trial in 140 patients with non-small-cell lung cancer (NSCLC) of its tumor-targeted nanopharmaceutical CRLX101, composed of camptothecin-containing nanoparticles.At AACR, Cerulean and its collaborators presented data from an ongoing 36-patient Phase IIa expansion study of CRLX101 to evaluate the biological activity and tolerability of the drug in patients with solid tumors who had failed standard therapy. Multiple patients with advanced NSCLC who have been treated with the drug during the Phase IIa trial have had stable disease for longer than six months. The size and surface properties of the nanoparticle carrier target the drug to the tumor, where the complex takes advantage of the leaky neovasculature to penetrate the tumor, where the drug is released from the nanoparticles, which break down and are excreted from the body.
VisualSonics (a subsidiary of Sonosite), launched the Vevo LAXR photoacoustic imaging system designed for preclinical in vivo imaging. It combines high frequency ultrasound and laser-based optical imaging. The ability to perform multispectral imaging allows for visualization of the tumor microenvironment and vasculature and supports detection of lymph nodes and metastatic disease, monitoring of therapeutic response, nanoparticle research, oxygen saturation quantification, and assessment of angiogenesis.
With the acquisition of Cambridge Research & Instrumentation (CRi), Caliper Life Sciences added new multiplexed in vivo and tissue imaging technology to its existing family of Quantum FX µCT and IVIS® preclinical imaging systems. The newly acquired instruments include CRi's Nuance™ and TRIO™ for multispectral imaging on brightfield and fluorescence microscopes, Vectra™ for high-throughput slide imaging, and Maestro™ for in vivo optical imaging.
PerkinElmer introduced a Multispecies Imaging Module (MSIM) for its Fluorescence Molecular Tomography (FMT) in vivo imaging systems, which can be used to generate quantitative 3-D datasets from small and large animal models. The company has upgraded its TrueQuant™ analysis software for the new module. The FMT 2500 LX in vivo imaging system can perform multiplexed analysis using up to four different fluorophores, according to company literature.
The iBox Explorer fluorescence imaging microscope, new from UVP , allows for imaging of whole organs down to the cellular level using a CCD camera and optics that span the visible to near-infrared spectrums and a range of BioLite™ filters. The imager captures signals from green fluorescent protein and red fluorescent protein.
At AACR, CompuCyte featured its iCys cytometric software for performing live-cell analysis on its iGeneration laser-scanning cytometers. The company is developing a live-cell analysis chamber that will enable repetitive scanning studies.
A poster presented by researchers from University of Michigan described the use of Promega's GloSensor™ luciferase biosensor technology to develop a bioluminescent imaging assay designed to detect caspase-dependent cell death in living mice as a surrogate marker to assess the efficacy of cancer therapeutics.
With GloSensor constructs, increasing amounts of caspase-3/7 in a cell that stably expresses genetically modified luciferase results in a conformational change in the molecule that allows a signal to be generated. The poster describes the use of a bioluminescent reporter to image apoptosis in cancer cell lines and mouse models in a high-throughput screening format.
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While Zika continues to garner a lot of news coverage, a Mayo Clinic survey reveals that Americans believe the country's most significant healthcare challenge is cancer. Compared to other diseases, does the possibility of developing cancer worry you the most?
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Single Article Purchase:
Immunogenicity of Monoclonal Antibodies Against Tumor Necrosis Factor Used in Chronic Immune-Mediated Inflammatory Conditions: Systematic Review and Meta-analysis
Maneiro J, Salgado E, Gomez-Reino J.
JAMA Intern Med. 2013;173(15):1416-1428.
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Oswego, NY -- Four neighborhood meetings are planning for discussion of the city of Oswego's revised 2020 Vision Comprehensive Plan.
The plan was first adopted in August 2003, outlining goals and objectives concerning life in Oswego, items such as quality of life, economic development and natural resources.
The neighborhood meetings are Wednesday at 3 p.m. at Oswego Middle School and the school district Education Center and at 6 p.m. in the Oswego High School cafeteria and Fitzhugh Park school library.
Residents also can learn more about it at the city website at this link. There also will be a survey at this website that residents can fill out beginning Wednesday.
For more information, call the Community Development Office at 343-3795 or e-mail send an e-mail to this address.


text:
Portfolio Choice with Illiquid Assets
Andrew Ang
Columbia Business School - Finance and Economics; National Bureau of Economic Research (NBER)
Dimitris Papanikolaou
Northwestern University - Kellogg School of Management - Department of Finance; National Bureau of Economic Research (NBER)
Mark M. Westerfield
University of Washington
April 2014
We present a model of optimal allocation to liquid and illiquid assets, where illiquidity risk results from the restriction that an asset cannot be traded for intervals of uncertain duration. Illiquidity risk leads to increased and state-dependent risk aversion, and reduces the allocation to both liquid and illiquid risky assets. Uncertainty about the length of the illiquidity interval, as opposed to a deterministic non-trading interval, is a primary determinant of the cost of illiquidity. We allow market liquidity to vary from 'normal' periods, when all assets are fully liquid, to 'illiquidity crises', when some assets can only be traded infrequently. The possibility of a liquidity crisis leads to limited arbitrage in normal times. Investors are willing to forego 2% of their wealth to hedge against illiquidity crises occurring once every ten years.
Number of Pages in PDF File: 46
Keywords: Asset Allocation, Liquidity, Alternative Assets, Liquidity Crises
JEL Classification: G11, G12
Date posted: October 26, 2010 ; Last revised: October 1, 2014
Suggested Citation
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text:
When a web page is saved (file -> "save page as"), a copy of its HTML file
is saved with a coupled folder (...._files) containing all the auxilliary
files of the page; files, like images, that are addressed by elements with
SRC attribute.
If one of these files has an original name that contains dots like
'earth.image1.png', the name of the saved file is truncated to the part that
precedes the leftmost dot: 'earth.png'.
Is it a Firefox's bug?
(My OS is Windows XP sp2)
Internet Explorer always saves files with their original name.
By Biasen.


text:
Purpose of the Forum: This symposium provides graduate students and other emerging scholars with a venue for interdisciplinary dialogue on material culture. By freeing participants of chronological and topical restraints, the symposium encourages discussion across perceived boundaries of time, space and discipline. We invite scholars from American Studies, Art and Design History, Architecture, Anthropology, English, History, Consumer Studies, and other fields to share their research and explore new avenues of interpretation and critical thinking in the field of material culture studies. We seek papers that are grounded in the study of objects but that address multidisciplinary themes. We also welcome papers that take a primarily theoretical approach and evaluate critical themes in the field such as the very nature of materiality. Past papers have ranged in topic from objects in early American gift exchange, to early twentieth-century French cosmetics packaging, to contemporary African American funeral programs.
Format: Nine presenters will give twenty-minute papers in panels of three speakers each. There will be two morning sessions and one afternoon session, each followed by comments by established scholars in the field and a discussion period. Over the course of the day, participants will have opportunities to tour Winterthur's library and its unparalleled collection of early American decorative arts.
How to submit your proposal: The proposal, not to exceed one single-spaced page, should clearly indicate both the subject matter of your paper and the interpretive or methodological problems that you intend to address. Preference will be given to papers that promise to generate provocative, productive discussion about issues central to material culture scholarship. Papers should not have been published at the time of the conference. Send your proposal, along with a current c.v. (no more than two pages), to email@example.com
Deadline: Proposals must be received by November 13th, 2006. Speakers will be notified of the vetting committee's decision by early January 2007. Upon notification, speakers will be asked to provide conference organizers with digital images for use in publicity. Speakers will need to submit a final draft of their papers by February 26, 2007 so that commentators may have ample time to review them prior to the symposium.
Sponsors: The symposium is co-sponsored by the Center for Material Culture Studies and Winterthur Museum, Garden and Library. CMCS is an umbrella entity that comprises the allied programs in material cultureat the University of Delaware. These include the Black American Studies Program, Center for Historic Architecture and Design, History of American Civilization Program, Museum Studies Program, Visual Communications Group and Winterthur Program in Early American Culture, as well as the University Gallery and related departments, such as Anthropology, Art History, Art Conservation, Consumer Studies, English and History. Winterthur maintains the nation's premier collection of early American decorative arts and is an important catalyst for American material culture scholarship through its journal, Winterthur Portfolio, its publications, and the funding of original research through its fellowship program.
Website: http://materialculture.udel.edu Check it often for updates during the year!


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Barnsen Steingrab
Chambered Tomb in Lower Saxony, right next to a small airport, east of Barnsen.
There are some unanswered questions about this location. When you approach from the south, you will see three pretty big bolders, stuck upright in the ground. They are some 1.7m over ground, apprx. 1.5m wide. But what purpose do these stones have ? Are they megalithic at all?
Sprockhoff's Atlas describes the remains of a tomb: Three orthostats of the NW long side in situ, two of the other side. One single stone of a short side in situ as well. Two capstones sunken into the chamber.
And, right next to those strange three stones you see the chamber. It is partly hidden in the leaves and dirt.
Photo taken in Gerdau, Germany


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Wildcat golfers Reedy, Ford headed to state
By TIM ADAMS
Sports editor
Defending state champion Kamiak won the 4A District 1 boys golf team title Tuesday by six strokes on the 18-hole, par-72 Gallery Golf Course.
Kamiak, from the WesCo South, had a team score of 397 strokes and Snohomish, from the WesCo North, checked in with a 403 to finish second.
Max McKinley of Shorewood shot 1-under-par 71 over 18 holes to lead the pack.
Heading into Thursday's second round of the two-day tournament, 20 players were within 10 shots of the lead.
The top 24 players advanced to Thursday's second round and after that, the field is cut to the top 15 who will advance to state tournament play.
"Right now, we have three players in the mix," Oak Harbor coach John Matzen said before the start of the second round. "Brandon Kenworthy is out of the top 15 by a single stroke. A good round today might get him in."
Kenworthy was in the running for a state berth after an opening round of 82, but failed to make the 15-player cut.
Oak Harbor's Phil Reedy was in third place after an opening round of 2-over-par 74, and will be making his fourth trip to the state Class 4A tournament after firing a 78 on Thursday. He finished in fifth-place with a 36-hole total of 152 strokes.
Reedy said he was ready to go before the start of the second round, trailing by three strokes.
"I'm in good position. Three strokes is nothing out here," he said.
Teammate Judd Ford will also be making a return trip to the state tournament. The sophomore shot 78 in the opening round and came back with another 78 Thursday to finish in 10th place with a score of 156 strokes.
"I think I could have had a couple less strokes on Tuesday, but it just didn't add up that way," he said. "I'm in good shape, though."
Edmonds-Woodway's Ricky McDonald, Reid Martin from Kamiak, McKinley and Stanwood's Michael Yeager tied for medalist honors.
All four golfers finished with a 36-hole scorecard of 149 strokes.
The first round of the 36-hole state tournament will be played Wednesday, May 27, at the Canyon Lakes Golf Course in Kennewick.
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text:
Compare Discrimination attorneys near you. Read reviews, see Avvo Ratings, and contact them directly.
If you feel you've been discriminated against at your workplace based on your personal beliefs or the way you look or act, you may require the services of a discrimination lawyer. Because most people need to work to earn a living, many employment laws exist to prohibit discrimination based on nationality, weight, height, disability, ethnicity, sexual preference, age, religion, or even military status. Discrimination lawyers can tell you which laws apply to your particular situation and what legal solutions are available to you.
A 15-minute phone call with a lawyer to get advice about your employment issue. The lawyer you hire can answer your questions and give you concrete advice about topics like hiring and firing, employment contracts, discrimination, wages, and benefits.
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text:
Press Release Archive
July 1, 2006
NAMI Announces New Board Members
Washington, D.C.—The National Alliance on Mental Illness (NAMI) elected three new members to its national board of directors at its annual convention this week. Two incumbents were re-elected. The new board also elected officers for the 2006-2007 year.
New board members
• Nancy Carter, California
• Susan Clifford, Indiana
• Dave Lushbaugh, Georgia
Re-elected members
• Fred Frese, Ohio
• Anand Pandya, New York
National board officers for 2006-2007
• Suzanne Vogel-Scibilia, President, Pennsylvania
• Fred Sandoval, First Vice-President, New Mexico
• Anand Pandya, Second Vice-President, New York
• Mindy Greiling, Secretary, Minnesota
• Jim Dailey, Treasurer, Kentucky
More about NAMI's Board of Directors


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A small group of fans have taken upon themselves to try to create the Ultimate Tony Hawk game. They have done this by extensively modding Tony Hawk's Underground 2, which was released way back in 2004. They have added new levels and gotten the game running in 1080p.
They have also improved the online aspects of the game, as well as increased the options for skater customisation. They have even gone so far as to allow you to play Hawk's Underground 2 as either the PS2 or PC version. And this is just the things they've done so far. They have big plans for the future.
They want to add a new story mode, a new level editor and even levels from every other Tony Hawk game.
You can download these mods from here but you will need the original PC version of Tony Hawk's Underground 2 to run the mods on.
For more information you can go to Tony Hawk Mods


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netpanzer [options]
This program is a free (GPL) isometric view real-time tactical game designed for play across the Internet and over LAN systems. One on one games are possible via direct connect or modem.
netPanzer is designed for FAST ACTION combat -- it is not another resource management clone. In fact, there aren't any resources at all. Each player will have many units of different types at their disposal. Players can fight until their units are destroyed -- then respawn and keep on going.
The game is real-time, but it's based on quick tactical action and unit
management. Battles progress quickly and constantly; in fact, they never
let up. There is no stop in the action because there is no waiting for
resources to be collected and converted into weaponry. Players can join
or leave multiplayer games at any time.
The following options are supported.
The original development of netPanzer was done from PyroSoft inc.
The game is currently developed by Matthias Braun, Ivo Danihelka,
Tyler Nielsen, Vlad Rahkoy and Ingo Ruhnke.
This man page was written by Bartosz Fenski <firstname.lastname@example.com> for the Debian GNU/Linux distribution (but it may be used by others).


text:
Product Information
Product Information
Dingo Mini Bones 21-Pack Value Bag, 9-Ounce
Value bag of your dog's favorite bones. Premium hand-tied rawhide bones with the irresistible combination of real chicken breast jerky wrapped in the highest quality rawhide. Helps promote healthy teeth by preventing tartar build-up.
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Second half
Kris Richard and Aaron Holmes just knocked down slam dunks on back-to-back possessions to move the Green Wave ahead by five points. Richard got the steal off Cam Long for his dunk and Richard provided the long assist for Holmes' fastbreak dunk.
Long shots
Cam Long hit back-to-back 3-pointers for George Mason to tie the score in a game Tulane has dominated much of the half.
Sims with the 3
Kevin Sims made a 3-pointer with 3:28 that edged Tulane to a five-point lead as time is growing thin on this game.
Booker again
David Booker took an Eric Vianney assist and muscled in a lay-up from the baseline to push the Green Wave lead to 60-56. It was needed. Tulane had squandered its previous two possessions on unforced errors.
Another GM run
George Mason went on a 3-0 run to climb back within three points of Tulane. David Booker incurred an offensive foul on the last Tulane possession, nullifying a chance to build the lead.
McQueen king
Asim McQueen has seven rebounds so far and has dominated the boards in the past few minutes, keeping alive offensive possessions for Tulane. He just capped the latest effort by one-touching an assist to Geoff Hogan for a 51-45 lead.
Back in the lead
The Green Wave just nabbed its first lead of the second half thanks to Asim McQueen and Kevin Sims. Sims dished McQueen on a fastbreak basket to tied the score at 42 and then McQueen hit a baseline jumper to take a 44-42 lead. Sims had the assist on that one as well.
Book it
David Booker just hit a 3-pointer that shaved the George Mason margin to two points. Aaron Holmes grabbed an airball rebound on the other end and now Asim McQueen is on the line for Tulane to shoot two.
First half
Sims at the line
Kevin Sims hit two free throws to move within three points of George Mason as we close in on halftime. Sims scored a team-high 10 points in the first half. Andre Cornelius led George Mason in the first half with eight points and Luke Hancok and Cam Long both scored seven for the Patriots.
3-pt city
George Mason has hit two 3-pointers in 30 seconds to take the lead and go up by five points. Ryan Pearson hit one of them for a 33-31 edge and then Andre Cornelius swished one for the 36-31 advantage.
Kris and Kevin
Kevin Sims completed a rare 4-point play by swishing a 3-pointer while being fouled with 5:33 remaining and then hitting the ensuing free throw to put Tulane ahead 27-23. Kris Richard stole a pass and then shook a defender on the other end before stroking in a jumper for a 29-33 lead.
Bench production
Eric Vianney just came off the bench and hit a 3-pointer that put Tulane up by two points. It's been tit-for-tat the past few minutes, but Tulane's reserves are playing well. Kendall Timmons hit a layup just moments before Vianney's shot.
Run, run
The game has sped up considerably in the past few minutes and Tulane's offense looks in synch with the up-tempo change. Asim McQueen in particular is showing some offensive prowess. He leads Tulane with 6 points so far.
Spot on
Kevin Sims hit his first try from the field in the opening minutes, but George Mason leads by one point early on here in Fogelman. So far Sims, Asim McQueen and Aaron Holmes have scored from the field for Tulane.


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Build a Collection of Vintage Caldecotts for Your Child's LibraryKacy Faulconer
The Caldecott Medal has been awarded to the year's most distinguished picture book for children since 1937. Caldecotts go to the illustrator, so a look back at the Caldecott winners provides a nice little lesson in art history.
Parents are constantly inundated with new picture books—More than 20,000 are published each year. This is great when it's time for your kid to load up on library books. But when it comes to investing in quality books to add to your little one's home library, A Caldecott winner is always a safe bet.
This year's winner is I Want My Hat Back by Jon Klassen. Take a look at the preview. (And by the way, how cool is it that now we get trailers for books! I love it!)
See what I mean about how Caldecotts reflect the taste and style of the time? You see the clean, minimalist style and even a fox. Looks like my Pinterest boards!
Take a look at some of the earliest Caldecott winners to see a vintage aesthetic that's coming around again. Why not start a gorgeous collection for your kids that they'll want to pass down to their kids!
1940 Winner: Abraham Lincoln 1 of 10Written and illustrated by Ingri and Edgar Parin d'Aulaire. I love the colors and Lincoln is still topical—The movie, Lincoln, is up for an Academy Award this week.
Available at Amazon for $19.95
1941 Winner: Make Way for Ducklings 2 of 10Written and illustrated by Robert McCloskey, these charming charcoal illustrations scream 40s retro. But it's just 40s. Go figure!
Available at Amazon for $19.60
1942 Winner: The Little House 3 of 10Written and illustrated by Virginia Lee Burton, and one of my favorite books. This is definitely one to add to your library. Just look at the cover. It looks like a dish towel.
Available at Amazon for $6.77
1944 Winner: Many Moons 4 of 10Illustrated by Louis Slobodkin and so, so modern! It's hard to believe the design is almost 70 years old.
Available at Amazon for $7.44
1948 Winner: White Snow, Bright Snow 5 of 10llustrated by Roger Duvoisin. These gorgeous colors depict the simple life we're all trying to go back to living.
Available at Amazon for $6.14
1953 Winner: The Biggest Bear 6 of 10Written and illustrated by Lynd Ward. These opaque water colors say hipster to me.
Available at Amazon for $5.95
1957 Winner: A Tree is Nice 7 of 10Illustrated by Marc Simont. With simple, vibrant colors. 56 years later—A tree is still nice.
Available at Amazon for $6.30
1961 Winner: Baboushka and the 3 Kinges 8 of 10Illustrated by Nicolas Sidjakov Super cool, right?
Available at Amazon for $12.48
1964 Winner: Where the Wild Things Are 9 of 10Written and illustrated by Maurice Sendak, this book may prove to be eternally timeless.
Available at Amazon for $12.21
1964 Winner: May I Bring a Friend 10 of 10Written and illustrated by Beni Montresor. This book does look a little dated to me. I had this exact version when I was a kid so it feels very 70s, but those colors! Plus, best book ever.
Available at Amazon for $7.21
A complete list of Caldecott Medal winners and honors, here.
Read more of my writing at Babble and on my blog, Every Day I Write the Book.
Here's How I'm Failing My Kids
My Kid Are All in School: What Now?
10 Business Tips for Mommy Bloggers


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Shangri-La, Hong Kong, is approximately 30 minutes by car from Hong Kong
International Airport on Lantau Island.
We maintain a counter at the
airport to help you upon arrival and departure. Visit the Shangri-La Hotels and
Resorts Airport Counter in the Main Arrivals Hall, opposite Exit B.
learn more about transportation options within the city, please click
There are numerous options to reach
Island Shangri-La, Hong Kong. Guests can choose from hotel limousine pick-up,
airport express, taxi or bus.
If you would like us to
arrange limousine transfers for you, please contact us two days in advance at
(852) 2877 3838 or via email at email@example.com.
you may provide your travel details when you book online at least two day in
Hotel staff are recognizable in their red uniforms and will greet
you upon arrival. Travelling time to the hotel is approximately 30 minutes.
Hotel Limousine Charges
Complimentary Wi-Fi access is available in
the limousine. Prices are subject to change without prior notice.
The Airport Express train departs from the airport's main arrival
hall every 10 minutes for the Hong Kong Station in Central. The one-way trip,
which takes approximately 25 minutes, costs HKD 100.
Taxi service is readily available at
the airport. A one-way journey, which takes approximately 30 minutes, will cost
approximately HKD 450. Charges for extra luggage and a toll fee are
bus A11 departs every 20 - 25 minutes for an hour's journey and stops at several
hotels in Central. You may purchase tickets (HKD 40 per person) at our Airport
Leave through Exit C1 (Queensway Plaza) of Admiralty MTR station
and turn left to take the escalator to Queensway Plaza (level one). Turn left
and walk across the skybridge towards Pacific Place Two (level two). Take the
escalator in front of Harvey Nichols to level three and walk straight to take
another escalator to Supreme Court Road. Exit on your left to find Island
Shangri-La, Hong Kong's main entrance.
(852) 2877 3838
(852) 2521 8742
Pacific Place, Supreme Court Road, Central, Hong Kong
Pacific Place, Supreme Court Road, Central, Hong Kong
Email This Hotel
Location Map


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Mijikenda peoples
|Total population
|1,960,574 (Kenya) [1]
|Regions with significant populations
|Kenya Tanzania
|Swahili dialects
|Related ethnic groups
|Pokomo, Chonyi, Digo, Giriama, Jibana, Swahili, other Bantu peoples
The Mijikenda ("the Nine Tribes") are nine Bantu ethnic groups inhabiting the coast of Kenya, between the Sabaki and the Umba rivers, in an area stretching from the border with Tanzania in the south to the border near Somalia in the north. Archaeologist Chapuruka Kusimba contends that the Mijikenda formerly resided in coastal cities, but later settled in Kenya's hinterlands to avoid submission to dominant Portuguese forces that were then in control.[2] Historically, these Mijikenda ethnic groups have been called the Nyika or Nika by outsiders. It is a derogatory term meaning "bush people."
Chonyi, Kambe, Duruma, Kauma, Ribe, Rabai, Jibana, and Giriama are northern Mijikenda while the Digo are southern Mijikenda.[3] Digo are also found in Tanzania due to their proximity to the common border.
Each of the Mijikenda groups has a sacred forest, a kaya, which is a place of prayer. Eleven of the approximately 30 kaya forests have been inscribed together as a UNESCO World Heritage Site, the Sacred Mijikenda Kaya Forests.[4] Mijikenda people are also known for creating wooden kigango funerary statues for which there is an illegal international market.
Shungwaya, is the origin myth of the Mijikenda who were Bantu migrants, and speakers of Sabaki Bantu languages.[5] Each ethnic group has unique customs and dialect of the Mijikenda language, although the dialects are similar to each other and to Swahili.
- ^ http://www.knbs.or.ke/censusethnic.php
- ^ Gilbert, Erik; Reynolds, Jonathan T. (2008). Africa in World History: From Prehistory to The Present. Pearson Education, Limited. p. 229. ISBN 9780136154389.
- ^ Sperling, David Colton (1988). "The growth of Islam among the Mijikenda of the Kenya coast, 1826 - 1933". Strathmore University. p. 29. Retrieved 16 December 2013.
- ^ "Canadian fossil park, an Icelandic volcanic island and archipelago in Yemen among sites added to UNESCO World Heritage List". UNESCO. July 7, 2008. Retrieved 16 December 2013.
- ^ Robert W. Preucel, Stephen A. Mrozowski (2011). Contemporary Archaeology in Theory: The New Pragmatism. John Wiley & Sons. p. 411. ISBN 1444358510.


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The world's largest retailer prepares for the most popular shopping day - Black Friday. Walmart offers shoppers a look at the new events and preparations at its local stores. Stores to offer early deals on Thanksgiving day.
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text:
In 1999, Head Coach Phil Jackson was hired to lead the Los Angeles Lakers back to the success they saw in the 1980's; the Lakers won five championships (1980, 1982, 1985, 1987, 1988) in a ten year span.
The conversation on whether or not Kobe Bryant and Shaquille O'Neal created a dynasty within the Lakers' organization is always up for debate.
In comparison, the Jefferson High School wrestling team has created a dynasty of its own, except theirs cannot be questioned. If you are looking for a fight (let alone win a match), you may want to look elsewhere. Jefferson just achieved its twelfth consecutive traditional state championship, along with another state title in duals, making it 11 in a row.
Jefferson isn't just at the top in the state but they have proven to be one of the most talented teams in the Southeast. Former wrestlers such as Forrest Garner, Hunter Garner, and Kyle Baird (who were all four-time state champions) helped pave the way and set the tone for future athletes to come.
The Dragons lost Cain Finch and Forrest Przybysz but has Chase Piperato, Tyler Marinelli (state champion a year ago), Jack Dollar, Jake Sherman and Aaron Anderson.
Jefferson finished at the top at the Panther Invitational on Nov.30-Dec 1. The match was held at Jackson County Comprehensive High School; the Dragons have a lot of depth with plenty of wrestlers that can achieve top three finishes which can bedeadly for their opponents when the state championship rolls around.
At the Panther Invite, Mitchell McGhee, Josh Harris, Tanner Thurmond and Zach Rhymer led the way with first place finishes; yet other Dragons such as Piperato, Dollar andAnderson placed second.
Other noteworthy athletes that guided Jefferson were Kyle Kashuba, Jace McColskey, Deshawn Lester and Sherman. The Dragons are led by Head Coach Doug Thurmond who has a plethora of athletes that will seek another title to add to what's become one of the most storied wrestling programs in the Southeast.


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Full CoverageBreaking News
New details released in stolen ambulance chaseUPDATED 6:19 PM CDT Mar 17, 2014
According to an Oklahoma City police report, a mental patient stole an ambulance this weekend and led authorities on a chase.Video Transcript
WE HAVE BRAND NEW INFORMATION ABOUT A STOLEN AMBULANCE. IT WAS TAKEN SATURDAY NIGHT... AND TRAVELED FROM OKLAHOMA CITY TO PURCELL. TODAY WE LEARNED IT WAS LEFT RUNNING AND UNLOCKED.. AFTER DROPPING OFF A MENTAL PATIENT . TAKEN SATURDAY NIGHT-- THIS AMBULANCE STOLEN FROM ST. ANTHONY'S WOULDN'T GET TOO FAR--THEY USED IT'S GPS TO FIND IT-- 1 - 16:02:45 after we received that information we started tracking the ambulance so we were giving that information to the other agencies that were getting involved. BUT NEW TONIGHT WE KNOW THE SPEEDS REACH 95 MILES AN HOUR--- WE NOW KNOW THE AMBULANCE HAD JUST DROPPED OFF A MENTAL PATIENT. ALSO NEW TONIGHT WE KNOW THE AMBULANCE WAS LEFT RUNNING AND UNLOCKED-- THE JOY RIDE CONTINUED DOWN I-35 UNTIL OFFICERS WERE ABLE TO DEPLOY STOP STICKS FOR THE AMBULANCE--WHER E LAWURENCE FALLON--THE MAN ACCUSED OF TAKING IT WAS QUICKLY CUFFED. HE'D JUST BEEN RELEASED FROM ST. ANTHONY'S ER.
CommentsThe views expressed are not those of this site, this station or its affiliated companies. By posting your comments you agree to accept our terms of use.blog comments powered by Disqus


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TINTON FALLS – One person is dead following a single-car crash on the Garden State Parkway early Tuesday morning.
Shortly before 12:30 a.m., a car travelling northbound on the Garden State Parkway left the roadway near Exit 105 and crashed into the woods, the state police said.
Approximately a one-mile stretch of the Garden State Parkway's was briefly diverted to the to the commuter lanes while the accident investigation took place, the state police said.
The state police said next of kin were still being notified as of 6:45 a.m., therefore the identity of the driver was not released.
The cause of the accident was still under investigation at that time.
This story will be updated as more information becomes available.