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MOBILE, Alabama - There have been many players, young and veteran, multiple winners and first-time winners, who have become fan favorites at the various LPGA tournaments at the Crossings Course at Magnolia Grove in recent years.
Se Ri Pak has won three times here and last year Stacy Lewis claimed the first of her four victories on the season in the Mobile Bay LPGA Classic on the Robert Trent Jones Golf Trail course. Lexi Thompson found disappointment in the tournament in 2011 and redemption in 2012. This list of winners and contenders is as varied as the kinds of shots needed to win on the par-72 course.
This year's Mobile Bay LPGA Classic brings another story, a developing story on the LPGA Tour. The Jutanugarn sisters - Moriya (18 years old) and Ariya (17 years old) - are fast making names for themselves. Moriya is the leading rookie on the LPGA Tour this season and Ariya, at 17 not yet eligible for membership on the Tour, is nonetheless gaining attention. She has finished no worse than fourth in her LPGA appearances. She is a member of the Ladies European Tour.
Monday, they sat down for an interview with AL.com. Here are the highlights of that interview:
Q: What's it like to be sisters competing in LPGA Tour events?
Moriya: We've played a lot of junior golf together and we do everything together all the time, so we compete all the time. If she actually had a LPGA card ... it would be helpful for our family, because I travel everywhere with my mom and she has to travel with my dad. So when we come and stay together, all four of us, it's like when we played junior golf; we all four stay together and travel together and it's fun.
Q: What's it like for you (Moriya) to be on the LPGA Tour and watch your sister come up and play (with sponsor's exemptions, which she received to compete in Mobile)?
Moriya: We have our own way. I try to play my own way on LPGA and do my best. ... Everybody's really happy for her and I am as well.
Q: What has this all been like for you Ariya?
Ariya: When I am playing on the LET I can't play with my sister. But normally, I play with her all the time. So when I come here and I have a chance to play in the LPGA it's very nice. I would like to have her with me all the time.
Q: Were you nervous (Ariya) coming out to play in LPGA events?
Ariya: No. It's just golf, just a tournament, so I'm never nervous. ... I played in the LPGA when I was 11, so five or six years ago (youngest qualified golfer in a LPGA Tour event), so I'm not nervous. That first time I played in the LPGA, (Moriya) caddied for me, so I was 11 and she was 13. It was so fun. The first time I was nervous and excited, but after that first time I had experience so I'm never nervous anymore.
Q: To have the chance to come out and play together, does that ease things and make things better off the course as well as on the course?
Moriya: When we come to the U.S. (from Thailand) to stay, normally I do everything with her all the time, like practicing, playing, hang out, whatever. ... Sometimes, it's like, stay away. Everybody wants room to be away and think. ... We do everything the same. We have the same hobbies. We play tennis, we used to swim a lot.
Q: Do you enjoy traveling?
A: When we play on tour we have to travel more than we normally do, so it's a little bit tiring, but it's still fun. If you enjoy something, you keep doing that.
Q: What's the competition level been like for you to go from competing at your age level to competing against the upper echelon of women's golf?
Ariya: When I played in AJGA, so for me it was to be a great golfer. When I started in AJGA I know that everybody is a great golfer, so when I come to the LPGA I get a chance to play with the top players in the world and I haven't had a chance to play with them before.
Q: Do you enjoy competing against each other and do you keep up with each other as you're playing, or do you just catch up afterward?
Moriya: When we play every tournament we try to beat each other.
Ariya: That's the way we do when we played junior golf.
Q: Are you excited about this week?
Moriya: It's not like exciting, like nervous. This is my first year on tour so every week, every place that we play, I'm trying to learn wherever we play. I try to enjoy every week when we play.
Ariya: I played in Hawaii and I played (two weeks ago) at Kingsmill. It changed my life. When I play in LET I don't have to qualify. If I have an exemption (to play in a LPGA tournament), I don't have to qualify. It's pretty hard (to qualify). If you miss (play badly) one day, you have to go to the next week.
Q: Do the two of you enjoy being out in these tournaments together?
Moriya: Yeah. We are like everybody, we fight sometimes. But we enjoy it.


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Reviews by feather.dear
Did Sculptra and No Regrets! - Singapore
I've been thinking if I should do something about my eye bags and dark eye circles for a long time. I looked very tired even if I had a good rest the night before. As I'm not into anything that needs surgery, my friend recommended me to this aesthetic doctor (not plastic surgeon) for a... READ MORE

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Kathleen Utech, MD
Dr. Utech specializes in Pediatrics and is located at our office in Bainbridge. She has admitting privileges at UH Rainbow Babies and Children's Hospital and Hillcrest Hospital.
"My first concern is for the long-term health and well being of my patients. It is my personal goal as a pediatrician to develop a trusting relationship that supports the physical and emotional growth not only of my patients, but also their parents. I enjoy growing with my families, sharing in their successes and responding to their concerns."
Dr. Utech enjoys time with her family, travel, tennis, gardening, and card games. She is the mother of 3 year old twins and a 6 month old that keeps her pretty busy.
Dr. Utech joined Pediatricenter in 2002. She earned her undergraduate degree at Dartmouth College. She received her MD from Albany Medical College, and graduated summa cum laude. She came to the Cleveland area to train in pediatrics at Rainbow Babies and Children's Hospital, a division of University Hospital, where she completed her internship and residency in pediatric and adolescent medicine. Dr. Utech enjoys teaching medical students and pediatric residents and is an Associate Clinical Professor of Medicine at Case Western Reserve University.


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Located in Village West, Comfort Suites Speedway - Kansas City is within a few miles (5 km) of popular sights such as Legends Outlets Kansas City and Kansas Speedway. This 84-room hotel welcomes guests with conveniences like free breakfast, an indoor pool, and a 24-hour fitness center. Hollywood Casino at Kansas Speedway is also nearby.
Free hot/cold buffet breakfast is included with your stay.
All 84 recently renovated accommodations feature living rooms. Guests can expect free WiFi and 32-inch LCD TVs with cable channels. Bathrooms have hair dryers and free toiletries. Sofa beds, microwaves, and refrigerators are also standard.
Property features
Guests of Comfort Suites Speedway - Kansas City have access to an indoor pool, a 24-hour fitness center, and free WiFi in public areas. If you plan to drive, free parking is available. Front-desk staff are standing by 24/7 to assist with any requests. Additional amenities include a meeting room, a 24-hour business center, and coffee/tea in a common area.
- Free hot/cold buffet breakfast
- Free WiFi in rooms and public areas
- Free parking
- Indoor pool
Comfort Suites Speedway - Kansas City3000 N. 103rd Terrace Kansas City KS 66109
Hotel Amenities
Hotel Amenities
Comfort Suites Speedway - Kansas City features an indoor pool and a 24-hour fitness center. Public areas are equipped with complimentary high-speed wireless Internet access. This hotel offers access to a 24-hour business center and a meeting room. Guests can enjoy a complimentary breakfast. This Kansas City hotel also offers gift shops/newsstands, coffee/tea in a common area, and laundry facilities. Onsite self parking is complimentary.
Comfort Suites Speedway - Kansas City is a smoke-free property.
- One meeting room
- Number of buildings/towers - 1
- 24-hour fitness facilities
- 24-hour business center
- 24-hour front desk
- Total number of rooms - 84
- Number of floors - 3
- Coffee/tea in common areas
- Free breakfast
- Elevator/lift
- Gift shops or newsstand
- Free WiFi
- Laundry facilities
- Meeting rooms
- Free self parking
- Year Built 2007
- Smoke-free property
- Indoor pool
Family Friendly Amenities
- Family Hotel
- Indoor pool
- Separate living room
- Free Wi-Fi
- Laundry facilities
- Sofa bed
- Refrigerator
- Microwave
- Cribs/infant beds (complimentary)
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Free self parking
Room Amenities
Comfort Suites Speedway - Kansas City offers 84 air-conditioned accommodations with complimentary newspapers and coffee/tea makers. Accommodations have separate living rooms and include sofa beds and desks. Guests can make use of the in-room refrigerators and microwaves. Bathrooms include shower/tub combinations, complimentary toiletries, and hair dryers.
This Kansas City hotel provides complimentary wireless high-speed Internet access. 32-inch LCD televisions come with premium cable channels. Housekeeping is provided daily. Renovation of all guestrooms was completed in October 2014.
- Connecting/adjoining rooms available
- Free cribs/infant beds
- Premium TV channels
- Separate sitting area
- Air conditioning
- Free newspaper
- In-room climate control (air conditioning)
- Microwave
- Refrigerator
- Coffee/tea maker
- Daily housekeeping
- Private bathroom
- Free toiletries
- Hair dryer
- Shower/tub combination
- Desk
- Iron/ironing board
- Sofa bed
- Cable TV service
- Free WiFi
- Separate living room
Where to Eat
Guests are offered a complimentary hot/cold buffet breakfast.
Nearby Things to Do
Recreational amenities at the hotel include an indoor pool and a 24-hour fitness center.
- Golfing nearby
To make special requests for accessibility needs, please note them at check-out when you book your room.
- In-room accessibility
- Accessible bathroom
- Roll-in shower
Hotel Policies
Minimum check-in age is 21
Check-in time ends at 7 AM
Check-in time starts at 4 PM
Check-out time is noon
Payment types
- Pets allowed for an extra charge of USD 40 per pet, per stay
- Up to 25 lb
- Restrictions apply
- For more information contact the property at the number on the booking confirmation
You need to know
Extra-person charges may apply and vary depending on property policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
No rollaway/extra beds available
Optional extras
- Pet fee: USD 40 per pet, per stay
- Early check-in fee: USD 30.00
Hotel Name
- Comfort Suites Speedway
- Comfort Suites Speedway Hotel
- Comfort Suites Speedway Hotel Kansas City
- Comfort Suites Speedway Kansas City
- Comfort Suites Speedway Kansas City Hotel
We should mention
Up to 2 children 18 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation. Guests can arrange to bring pets by contacting the property directly, using the contact information on the booking confirmation (surcharges apply and can be found in the Fees section).


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This photograph is from the series "Memoirs From The Plunge", an intriguing collection of black and white photographs created using The Liberum Method. From a limited edition of 10 this print is signed and numbered on the front and includes a Certificate Of Authenticity. The image is printed on Hahnemühle Photo Rag which has rich matte finish. It will have a 2 inch white border around the photo. I also offer the collector the option to recorded as the original commissioner of the print in my archive.(see below) Striving to maintain the integrity of my printed work I maintain a living archive of each print created. This database serves as a record containing the information of each and every print I produce. The size, print number, paper type, corresponding Certificate of Authenticity and original commissioner are all preserved in this library. Backed up in hardcopy and in digital format this archive is meant to preserve the legacy and insure the value of my printed work long after I am gone. I personally craft each print individually, there is no 3rd party involved in the production of my printed work. The prints are crafted using pigment inks on museum grade archival papers. Only the highest quality of acid free materials is used in the printing process, guaranteeing each print an archival lifespan of over 150 years if properly cared for.
Hahnemühle Photo Rag


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There's going to be a familiar name on the court at Madison Square Garden this season.
The New York Knicks today acquired Patrick Ewing Jr. in a trade with the Houston Rockets.
New York sent the draft rights for center Frederic Weis to Houston in exchange for the son of former superstar Patrick Ewing, who played for the Knicks from 1985-2000.


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Legend of the Guardians: The Owls of Ga'Hoole
$44.98 (Blu-ray/DVD/digital copy), Warner Home Video
FX-heavy sword-and-sorcery epics can be such a wade, but somehow, substituting owls for humans — and, therefore, talons for swords — makes the genre seem fresh. "Legend of the Guardians" is director Zack Snyder's first foray into animation, unless you count all of that CGI in "300" and "Watchmen." "Legend" is a film ruled by a kind of gentleness, though there are some very scary, and even disgusting, moments. Early on, we see a mouse being snatched by an owl for dinner. Soon after, we see a younger owl regurgitate said mouse's bones and fur. Better hold the butter on that popcorn.
But you grow to respect the frankness of "Legend." The world of the owls is not Disney-fied. Nor is it, strictly speaking, real. It's an alternate world of owldom that is deep, detailed and strangely believable. The plot has an evil faction of owls, who call themselves the "Pure Ones," kidnapping owlets for slave labor under dictator Metal Beak. A ragtag group of good-guy owls, including our hero Soren (Jim Sturgess), seeks out the legendary guardians.
Refreshingly, the voice cast isn't as "star-studded" as we're used to in animation; Helen Mirren is the biggest name. Anthony LaPaglia captivates as bombastic owl Twilight. Extras listed include a music video, galleries and a "new" Looney Tunes cartoon.
Despicable Me
$29.98, Universal Studios
A truly great animated film is one children and adults can enjoy — not "adult children" or parents watching through their children's eyes, but plain old adults.
"Despicable Me" ain't it, but comes close with a story that hits many funny and heartwarming notes. Steve Carell, his voice masked in a Gravis Mushnik accent, plays Gru, a supervillain in suburbia who plots to steal the moon in order to reestablish his supremacy. Visually, Gru reminds us of a streamlined Uncle Fester.
To infiltrate a rival's base, Gru adopts three little girls who sell cookies door-to-door. Gru, who has mother issues thanks his hypercritical mama (Julie Andrews, also in disguised voice), goes through the motions of fatherhood — he fashions bunk beds out of hollowed-out old bombs — but lo and behold, he falls for the little tykes.
All of this is quite touchingly presented, and the animation is superb, but "Despicable Me" sells out by pandering to the shortest denominator. Gru's minions are little yellow creatures that only a 5-year-old could love; they squiggle and squeak in high-pitched gibberish and make everyone else in the audience wince in pain.
With Russell Brand as Gru's colleague Dr. Nefario and Miranda Cosgrove ("iCarly" herself) as one of the girls. DVD extras include vignettes, games and commentary by directors Chris Renaud and Pierre Coffin.
Trouble in Mind
$19.97, Shout! Factory
The wounded voice of Marianne Faithfull is our entrée into a hazy urban world of damp streets lit in garish greens and pinks. The plot of writer-director Alan Rudolph's "Trouble in Mind" (1975) is beside the point; mood trumps motivation.
Kris Kristofferson plays Hawk, an ex-cop freshly sprung from prison (after 2,843 days) for shooting a deserving hood. He limps into Wanda's Café, where he has history with the eponymous proprietor played by Geneviève Bujold with a wary, weary expression.
Trouble comes to fictional Rain City in the form of camper dwellers Coop (Keith Carradine), Georgia (Lori Singer) and their infant. As Coop is drawn deeper into the decadent underworld of Rain City, he undergoes a bizarre visual transformation, coming to resemble the lost Flock of Seagulls member.
Hawk, who dotes over a scale model of Rain City he built in prison, can't help but think Georgia is wasting her time with this loser. Divine, resplendent in a tuxedo in a rare non-drag role, is flamboyant local kingpin Hilly.
Extras include a lengthy, informative documentary in which every principal but Divine (who died in 1988) participates. In it, Rudolph identifies a classic-cinema counterpart for each player. Kristofferson is Richard Widmark; Bujold is Claire Trevor; Carradine is John Garfield; Singer is Ida Lupino. And Divine? Sydney Greenstreet.
Disciples of the 36th Chamber
$19.97, The Weinstein Company
This charming martial-arts movie, generously infused with comedy, was made by the Shaw Brothers in 1985, the company's final year of productivity. Hou Hsiao plays real-life Chinese folk hero Fong Sai-yuk as a grown brat — albeit, one with amazing kung fu skills — who won't listen to anyone, especially San Te (Chia Hui Liu), the monk who takes him in as a "secular pupil" of the Shaolin Temple after a northern faction calls for his head. Lovely Lily Li plays Fong's mother, who is herself not without skills; she challenges a would-be suitor to pry her legs apart. (Guess who wins?) When gangs fight gangs, their costumes are color-coordinated to help us follow the action. There is fact-filled commentary by connoisseur Bey Logan, who seems to know the history of every extra in the film, and whether the fighting we are witnessing is from northern or southern disciplines, or a mix thereof. According to Logan, the Shaw Brothers' massive studios were demolished not long after "36th Chamber" was filmed.
Presenting Roger Corman's ... Best of the B*s Collection 3: Escape From Prison!
$29.98, Hollywood Select Video
All right! Four cheezy women-behind-bars movies (yes, uptight mainstream moviegoers, there is such a genre) and one J.D. movie (yep, that's one, too) make up this three-disc set that one suspects Quentin Tarantino would endorse.
"The Big Bust Out" (1972) is an Italian flick with lots of gunfire and gratuitous nudity. The plot has seven of the finest inmates you've ever beheld transferred to a convent for housekeeping duty and, hopefully, soul-saving. Not these girls. The next thing you know, they are forcing the nuns to strip out of their habits at gunpoint. The girls then escape, disguised as nuns. There are full dialogue scenes filmed while the girls are bathing. Vonetta McGee, who died in July at age 65, was a revered blaxploitation heroine ("Blacula," "Detroit 9000," "Shaft in Africa").
"The Hot Box" (1972) was produced and co-written by Jonathan Demme ("Silence of the Lambs"). Volunteer nurses land on a tropical island, where they promptly put on bikinis and throw a beach party. Soon, they are terrorized by guerillas. Good guys, or at least good-ish guys, come to the rescue, and the nurses find themselves in the middle of a deadly civil war. Filmed in the exploitation-friendly Philippines. (Note to Demme: We could have done without the child nudity.)
"Swamp Women" (1955), filmed in New Orleans, has "Touch" Connors (the future "Mannix" star, before he became "Mike" Connors) and a girlfriend kidnapped by four sexy escaped female prisoners. (Are you beginning to get the idea that every female inmate is centerfold material?)
Despite the leeches, bugs, bacteria-laden swamp water and alligators, these girls insist on wearing cutoffs. Connors doesn't know that one of them is an undercover cop, but he makes out with her all the same. Beverly Garland would become Mrs. Fred MacMurray in "My Three Sons." Marie Windsor lent her hard looks to film noir classics; the following year, she played the bored wife of mousy Elisha Cook Jr. in Stanley Kubrick's "The Killing."
Filmed in color that is so washed out, it looks like it was intentionally bleached, "Swamp Women" is the directorial debut of Roger Corman, who directed 50-plus movies and produced hundreds more.
"Women in Cages" (1971), the best of the bunch, has action heroine Pam Grier (she later starred in Tarantino's "Jackie Brown") as the sadistic matron of a women's prison who wears a wild afro and has a way with a bullwhip. Bad things happen in this prison — snakes slither into cells, acid is thrown onto pretty faces, the food is rotten — but one peep to the visiting dignitaries, and it's underground solitary for you. Likewise filmed in the Philippines.
"High School Big Shot" (1959) is called a "bonus movie," obviously to excuse its lack of adherence to the theme. The collection's sole black-and-white film is a heartfelt, low-budget noir masquerading as a juvenile delinquent flick.
"Big Shot" is the posthumous final film of star Tom Pittman, who died at age 26 in a car accident. Pittman has a James Dean thing going as a teen with problems at home; he lives in squalor with his alcoholic father (Malcolm Atterbury in a touching turn). Pittman organizes a heist to win over his dream girl. "Big Shot" has a wild jazz score by Gerald Fried (whom Kubrick used for "The Killing" and "Paths of Glory") and, despite its poverty-row pedigree, a number of Hollywood vets: Byron Foulger as (what else?) a weasel, Peter Leeds as a concerned teacher and Stanley Adams as a corpulent safecracker.
"Escape From Prison!" is the third set in the "Presenting Roger Corman's" series, though Corman had nothing to do with "Big Shot" or "Bust Out." An unpardonable sin: the Hollywood Select Video logo appears at the bottom-left of the screen throughout each film.
Mark Voger can be reached HERE.


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While checking out my Chime.In site today, I stumbled upon this interesting story and video from CNN on "Mini-Gaga," a four-foot tall singer who impersonates Lady Gaga and even Britney Spears.
Her name is Terra Jolé, and she calls herself a "mini impersonator," often playing in nightclubs to cheering fans.
She started as a Mini-Kiss impersonator on the George Lopez show, but then turned to Britney Spears and Lady Gaga.
"Lady Gaga has her 'Little Monsters,' I actually have 'Mini Monsters,'" she says in a recent CNN story.
Her career has really exploded in the last few years with TV and film appearances. And she owns "Mini-Popstars," with other small impersonators, including "Mini-Beyonce," "Mini-Michael Jackson" and "Mini-Vanilli."
Email John Gonzalez at firstname.lastname@example.com or follow him on Twitter or on Chime.In.
Check out the "MIni-Gaga" story here:


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This website is designed to provide information about the mission work that Peter and Kara Schaffler are doing in Madagascar!
Use the navigation menu across the top to find out about our work and if you like what you see, please join our support team
Peter + Kara Schaffler
Love the Lord your God with all your heart, all your soul, all your strength, and all your mind.' And, 'Love your neighbour as yourself. Luke 10:27


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Behavioural predictors of subsequent hepatitis C diagnosis in a UK clinic sample of HIV positive men who have sex with men
- J M Turner1,
- A T Rider1,
- J Imrie1,
- A J Copas1,
- S G Edwards2,
- J P Dodds1,
- J M Stephenson1,
- on behalf of the SHARP Study Group
- 1Centre for Sexual Health and HIV Research, Royal Free & University College Medical School, University College London, London, UK
- 2Camden NHS Primary Care Trust, London, UK
- Correspondence to: Dr Joanna Turner Centre for Sexual Health and HIV Research, Mortimer Market Centre, Capper Street, London WC1E 6AU, UK; jturner{at}gum.ucl.ac.uk
- Accepted 3 April 2006
Objective: To explore the associations between self reported high risk sexual behaviours and subsequent diagnosis with hepatitis C virus (HCV) infection.
Methods: The Sex, Health and Anti-Retrovirals Project (SHARP) was a cross sectional study of sexual behaviour in HIV positive, men who have sex with men (MSM) attending a London outpatient clinic. From July 1999 to August 2000 participants completed a computer assisted self interview questionnaire (CASI) on recent sexual behaviour, recreational drug use, and detailed reporting of the last two sexual episodes involving different partners. Results were combined with routine clinic data and subsequent testing for HCV up to 21 April 2005. A new HCV diagnosis was defined as anti-HCV antibody seroconversion or positive HCV RNA following a previous negative. Incident rate ratios (IRR) were calculated using Poisson regression in Stata (version 9). Men contributed time at risk from interview until either their diagnosis or their last negative test result.
Results: Of the 422 men who completed questionnaires, 308 (73%) had sufficient clinical and HCV testing data available for analysis. Incident HCV infection was identified in 11 men. Unprotected anal intercourse, more than 30 sex partners in the past year, higher numbers of new anal sex partners, rimming (oro-anal sex), fisting, use of sex toys, and intranasal recreational drug use were associated with HCV. In multivariate analysis only fisting remained associated with HCV (adjusted IRR 6.27, p = 0.005).
Conclusions: In this study of HIV positive MSM, fisting is strongly associated with HCV infection. Where individuals report high risk sexual behaviours, clinicians should offer appropriate testing for HCV infection.
- CASI, computer assisted self interview
- HCV, hepatitis C virus
- IRR, incident rate ratios
- MSM, men who have sex with men
- SHARP, Sex, Health and Anti-Retrovirals Project
- UAI, unprotected anal intercourse
Funding: Medical Research Council.
Conflict of interest: none.
Competing interests: none.


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US equities finished today's session in negative territory despite paring some of their earlier losses amid easing concerns on an imminent attack on Syria as US Secretary of State John Kerry gave mixed messages in his statement, although the main take-away was that the US is not prepared to sit on the sidelines and any action would be limited. Equities fell for most of the session ahead of the long weekend as US markets are closed for labour day on Monday. Today also marked the final day of trade for the month and as such month-end flows also put further selling pressure on US equities. In individual stocks, Salesforce.com was the best performing stock surging over 13% as their earnings report topped estimates. Apache Group shares also saw strength, gaining over 9% after the Co. announced a global strategic partnership with Sinopec to pursue joint upstream oil and gas projects. with the Co. set to receive USD 3.1bln in cash. Finally the DJIA finished down 0.21% at 14810.31, the S&P 500 down 0.32% at 1632.96 and the NASDAQ 100 down 0.63% at 3073.81.
30 Aug 2013 - 21:06 - Equities - Source: RANsquawk
RANsquawk provides audio news and commentary for over 15,000 professional traders and brokers worldwide. Services include:


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January 2012
We all know what January 1 means—it's time to set your goals for the New Year. New Year's resolutions are often difficult to keep up, which is why Spinning® Master Instructor Luciana Marcial-Vincion has a different approach to January 1. Read on to learn more about how you can make a change in 2012 and make it any everyday process, not just one time a year.
2011 was full of new and exciting happenings at Mad Dogg Athletics, in education, equipment, and special events. Continue reading to see what made the "25 Best of 2011" list.
The new Spinner® Edge, Spinner Sprint and Spinner PACE have arrived! The next generation of Spinner bikes continue to raise the bar, with top-of-the-line features and improvements that far exceed any other bike in the industry. Read on to learn more about these innovative new bikes.
Looking for something new to spice up your rides at home this year? The Spinning 8-Week Grand Tour Program will bring the intensity and motivation of the Tour de France right to the comfort of your own home. This brand new program focuses on techniques and skills used by the world's top cyclists. Train for endurance, climb hills, ride a time trial, sprint, and even be a part of a team effort in a race, just like the Tour de France athletes! With a focus on the all-around skills required to win a race, you will challenge yourself and train with purpose like you never have before. You'll see real improvements in your cycling technique in this rewarding and challenging 8-Week Program. Get yours today!
Catherine was nominated by Luciana Marcial-Vincion, owner of Charleston RIDE™ in Charleston, SC:
Catherine has been a certified Spinning® instructor since 1998 and works full time in the industry as a personal trainer. She is what we call "the perfect example in all things—character, humility, talent, skill, charisma, leadership, and love!" says Luciana. She helped pioneer the Spinning program in Charleston as one of the original instructors in the area.
She is widely known as a mentor to other instructors, focused only on helping them to succeed. She re-defines the word generosity: her selflessness as an instructor is upstaged only by her desire to see others shine. She feels greatly rewarded from seeing growth in others as they progress—continuing to spread the Spinning message!
Catherine has cultivated a group that is known throughout the community to assist local charities and organizations including the Pattison's Academy School for children with disabilities. Her involvement with the Pedal4Pattison's 4-Hour Annual Spinning Marathon has propelled the event to raise over $450,000 in 4 years. She continues to be a voice for change in her locale using the Spinning program as her primary vehicle.
New riders who experience their first class with Catherine don't just come back to ride again, they come back to experience what a true family is all about. They come for a fantastic training session, the music, the friendship and the stories at Charleston RIDE.
Do you want your favorite Spinning instructor to be featured in an upcoming Spinning newsletter? Enter your instructor into the Instructor of the Month Contest for a chance to win $100 to spend at spinning.com for you and your instructor!
Did you get a chance to see the Spinning® 12 Days of Christmas Holiday Giveaway on our Facebook page? Thank you to all who participated, the turnout was truly amazing! We loved hearing your Spinning® stories, so thank you for sharing! We are excited to announce that this was the first of many giveaways/contests that we will be holding. Make sure to check out our new Twitter page, www.twitter.com/SpininngHQ, for some special giveaways as well.
Follow/like our accounts to stay up to date with Spinning news, information, conferences, giveaways, tips and more! 2012 is our year for social media!
Alberta, Canada
2/11/2012 Calgary
2/4/2012 Davis
2/4/2012 San Mateo
2/5/2012 Long Beach
2/11/2012 Long Beach
2/25/2012 Oakland
1/21/2012 Wallingford
2/4/2012 Wilton
2/19/2012 Shelton
1/21/2012 Tampa
2/4/2012 Miami
2/11/2012 Lakeland
2/12/2012 Boca Raton
2/25/2012 Tampa
1/28/2012 Savannah
2/25/2012 Savannah
1/28/2012 Scott AFB
1/29/2012 Boston
2/5/2012 Weymouth
2/11/2012 Hadley
2/11/2012 Williamstown
2/18/2012 Boston
2/18/2012 Marblehead
2/4/2012 Hagerstown
2/4/2012 Freeland
2/18/2012 Allendale
2/4/2012 Minnetonka
2/18/2012 Biloxi
2/25/2012 Petal
New Hampshire
2/11/2012 Wolfeboro
New Jersey
2/25/2012 Howell
New York
1/28/2012 Skaneateles
2/4/2012 Binghamton
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Bisham, National Recreational Centre c.1955
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My paternal grandmother, Kate Paine Whitbourn, was born in these cottages in 1896. Her father was the head carpenter at Bisham Abbey. The Paine family had lived in Bisham for several generations. When I was little, Gran and I would visit the kirk and 'water' her grandad. He was a great cricketer. We would ...Read full memory
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Published by Amber Groeling RD LD at 2:08 AM under Coffee Shop Talk | General | Nutrition | Recipe
March is National Nutrition Month, and this year's theme is, "Savor the Flavor of Eating Right". In order to truly savor your food, it is important to eat mindfully. Mindful eating means paying attention to your actual eating experience – while at the same time enjoying it. It means submersing yourself fully into your meal, without multitasking. This can be tough especially in today's fast-paced world. Many studies have shown that eating while watching television or doing other activities at the same time can lead to an increase in calories consumed. The overall goal of mindful eating is to base your food intake on physical cues (i.e. hunger) versus emotional cues. Finding time to slow down during meals and enjoy the food you are eating is very important to developing a healthy lifestyle. What are some important tips to incorporate mindful eating into everyday life?
Eat slower. Take time to enjoy the food you are eating. Chew your food a little bit longer than you normally would. This will give your stomach time to tell your brain that it is full, and you might even taste new flavors.
Enjoy silence. Eating does not necessarily have to be social hour. Meal time can be used as a time for reflection of the day or the upcoming week. Eating in silence may not work for families with children, but it can be a time to slow down from an otherwise fast-paced world.
Shut off electronics (i.e. cell phones, television). Life as we know it can be very hectic at times. Make an effort to turn off the TV and put cell phones down. You may even learn something new from a family member or friend from engaging in conversation!
Take pleasure in the flavor of your food. When people are in a hurry, they tend to not notice what or how much they are eating. Take time to notice all the different flavors in food. This is the perfect time to try that new recipe that you have been dying to try!
Start today by trying mindful eating in your everyday life by preparing nutritious, delicious meals and then taking the time to sit down and enjoy your hard work with family or friends. Start thinking about how you eat, and that might even change what you want to eat – for the better!
Sirloin Steak and Tomato Salad
Serves 4
All you need:
1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
2 medium onions, cut into 1/2-inch thick slices
1/3 cup plus 1 tablespoon reduced-fat or regular balsamic vinaigrette, divided
1/2 to 1 teaspoon chipotle chile powder
12 cups mixed salad greens
4 medium tomatoes, cut into wedges
Salt and pepper
All you do:
Nutrition information per serving: 246 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 6.5 g fiber; 30 g protein; 8.2 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.6 mg iron; 30.7 mcg selenium; 5.2 mg zinc; 110.5 mg choline.
Source: beefitswhatsfordinner.com
The information is not intended as medical advice. Please consult a medical professional for individual advice.
Tags: Beef, healthy lifestyle, lean beef, lean cut, Nutrition, Protein, recipe, Steak
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Published by Katie Sawyer at 3:37 AM under Beef Team | General | Nutrition | Recipe
I am a morning runner. There are few other things I look forward to like welcoming the sun, seeing our cows and jogging beside our two farm dogs down our dusty dirt roads. My runs help me clear my head, make my mental to-do list for the day and have a little "me time" before the hustle and bustle of kids, work and life.
But my pre-breakfast calorie burn means I am usually starving by 8 a.m. and often a bowl of cereal just doesn't do the trick. We all know that protein is an important part of lunch and supper but a protein-packed breakfast can help set your morning on the right path and give you the energy to tackle whatever your day may bring. After my runs, I attempt to eat a protein-based breakfast to keep me full and active through the morning.
Many nutritional experts recommend you get 25 to 30 grams of protein at breakfast. That may sound like a lot, but there are great beef recipes that can help you pack that protein punch and reach the recommended 46 grams of protein for women and 53 grams of protein for men each day.
Here is a great recipe for Easy Beef Breakfast Rolls. Make these ahead and you can grab one as you walk out the door.
Nutrition information per serving: 409 calories; 16 g fat (5 g saturated fat; 4 g monounsaturated fat); 138 mg cholesterol; 617 mg sodium; 35 g carbohydrate; 0 g fiber; 32 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 4.9 mg iron; 22.2 mcg selenium; 5.7 mg zinc; 119.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Total Recipe Time: 40 to 45 minutes
Makes 12 servings
Tags: Beef, Family Farms, healthy lifestyle, Kansas, Protein, recipe, Running
Published by Katie Sawyer at 9:12 AM under Agriculture | General | Nutrition | Recipe
It's 2016 and our farm suddenly became a little more crowded. We welcomed our second son, Owen, on Jan. 5. That means I have more than a few baby pounds to drop and hope to get back into a running regimen by the spring. That goal should be made easier by our two-year-old son, Evan, who always seems to be running on all cylinders and keeps us on our toes.
Meanwhile, my farmer hubby is working around the clock to help our 300-some mother cows safely and successfully deliver their new calves. That means 12-15 hour workdays and the occasional all-nighters.
One my new year's goals is to prepare more meals, not only to save a few bucks, but to provide healthy and hearty meals that my family can enjoy together. Eating healthy is essential to maintaining energy levels and right now, the hubs and I need all of the energy we can get!
Thankfully we always have a great supply of beef cuts on hand that I can turn to for an excellent source of protein. Beef can be part of quick, healthy, family-friendly meals – from pizza to stews to casseroles to pot roasts. This winter, I hope to put my cooking skills to the test and find lots of new recipes to satisfy my family's nutritional and energy needs.
Here is an example of a great recipe for a family meal that will satisfy appetites of all ages and keep everyone running on all cylinders. For more recipes and meal ideas check out www.beefitswhatsfordinner.com.
(Found on www.BeefItsWhatsForDinner.com)
Nutrition information per serving: 445 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 79 mg cholesterol; 1307 mg sodium; 54 g carbohydrate; 1.6 g fiber; 36 g protein; 9.3 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 6.1 mg iron; 20.9 mcg selenium; 6.6 mg zinc; 86.24 mg choline.
This recipe is an excellent source of protein, iron, zinc, niacin, vitamin B6, vitamin B12 and selenium; and a good source of choline.
Tags: agriculture, beef, Cattle, Farmers, Family Farms, Food Production, healthy lifestyle, Kansas, lean beef, Protein, Ranch, recipe
Published by Amber Groeling RD LD at 8:43 AM under General | Nutrition | Recipe
December may be one of the busiest months of the year, filled with parties and dinners and temptations lurking around every corner. If you are not careful it can be easy to leave the year with a few extra pounds to shed in January. However, with a few simple strategies you don't have to let this tempting time of year pack on the pounds.
1. Start your day with 25-30 grams of protein. Research shows a high protein breakfast can reduce cravings and hunger throughout the day! Check out the recipe below for Beef & Egg breakfast mugs. Follow the first few steps on a day when you have more time, then you have enough to make four filling breakfast in minutes.
2. Choose protein, not carbs for munching. Snacks can be a great way to ensure you don't get too hungry and overeat at your next meal. Just be wise and choose higher protein snacks like beef jerky or a slice of roast beef wrapped around string cheese. I recommend aiming 10-15 grams of protein for in-between meal snacks. Often my clients want to reach for carb-rich snacks like crackers, chips and granola bars. However, these tend to leave my clients even hungrier an hour later, and then they reach for even more carb-filled snacks. A viscous cycle that can be prevented by fueling up with protein instead.
3. Plan quick and easy lunches and dinners. With all of the extra to-dos of the season a meal plan is often the first thing to go. However, my clients find by taking the time to plan and shop for 2-3 easy lunches and dinners they free up time spent eating out or making extra trips to the grocery store. Keep it simple – taco salads, meat sauce served over spaghetti squash, and Sloppy Joes served with green beans are three speedy dinner ideas that don't require a recipe to follow. Plus, the leftovers work great for the next day's lunch!
Total Recipe Time: 5 to 10 minutes (breakfast preparation and cook) Makes 8 servings.
INGREDIENTS1 recipe Basic Country Beef Breakfast Sausage (recipe follows)1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American8 large eggsSalt and pepper (optional)Toppings (optional):Dairy sour cream, salsa, sriracha, ketchup
1. Prepare Basic Country Beef Breakfast Sausage. Remove skillet from heat; let cool 10 minutes, stirring occasionally. Evenly divide beef and vegetables into eight food-safe quart-size plastic bags. Close securely and refrigerate up to 4 days.
2. For each serving, spray one 6 to 12-ounce microwave-safe mug or bowl with non-stick cooking spray. Add 1 egg and 1 tablespoon water; whisk with fork. Stir in 1 bag refrigerated beef-vegetable mixture.
3. Microwave, uncovered, on HIGH 30 seconds. Remove from oven; stir. Continue to microwave on HIGH 30 to 60 seconds or until egg is just set. Stir. Top with cheese. Let stand 30 seconds or until cheese is melted. Season with salt and pepper, if desired. Serve with Toppings, if desired.
Basic Country Beef Breakfast Sausage: Combine 1 pound ground beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Taco Seasoning Variation:Prepare beef as directed above, substituting 1 packet (1 ounce) reduced-sodium taco seasoning mix for herbs and seasonings in step 1.
• Test Kitchen Tips• Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
NUTRITIONAL INFORMATION FOR BEEF AND EGG BREAKFAST MUGSNutrition information per serving: 178 calories; 9 g fat (4 g saturated fat; 4 g monounsaturated fat); 225 mg cholesterol; 297 mg sodium; 2 g carbohydrate; 0.4 g fiber; 21 g protein; 4.9 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.3 mg iron; 25.4 mcg selenium; 3.8 mg zinc; 188.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium, zinc and choline; and a good source of vitamin B6 and iron.
The information is not intended as medical advice. Please consult a medical professional for individual advice.
Tags: Beef, healthy lifestyle, lean beef, Nutrition, Protein, recipe
Published by Kassie Curran at 8:35 AM under
You've likely heard at least one headline about the recent World Health Organization (WHO) International Agency for Research on Cancer (IARC) report claiming that red meat is probably carcinogenic to humans. It hit the newsstands like wildfire, but the flames seem to have settled down a bit over the past week. I believe this is because consumers are smart enough to know that everything in moderation is a diet approach that has served us well for many years.
An important thing to consider when reviewing any report is how and what has been evaluated. According to the WHO website, the IARC evaluates cancer hazards, but not the risks associated with exposure. This is an important distinction as an agent is considered a cancer hazard if it is capable of causing cancer under some circumstances. Meanwhile, risk measures the probability that cancer will occur, taking into account the level of exposure to the agent. Ultimately, agents classified in the same group should not be compared as this can be misleading. "The types of exposure, extent of risk, people who may be at risk, and the cancer types linked with the agent can be very different across agent."
The U.S. population, and the global population for that matter, is made up of all kinds of people with all kinds of dietary and health needs – there isn't one solution to any problem, especially when it comes to diet and health. There are many factors that influence our health and we each need to determine what diet suits us best. Following the IARC report, the WHO has since suggested, "Meat provides a number of essential nutrients and, when consumed in moderation, has a place in a healthy diet."
Ultimately, we have to decide for ourselves if we want to enjoy meat as part of a healthy, balanced diet. We can use recommendations from scientific bodies to guide us in these decisions, but they must be taken with a grain of salt as there is not one answer to the question of what is the right diet.
Remember that beef can be part of a healthy, balanced diet and we each get to decide what that looks like for us – for lots of great healthy beef recipes, check out the "Beef, It's What's For Dinner" website. < http://www.beefitswhatsfordinner.com/recipecollection.aspx?id=10013 >
Eat Beef!
Tags: Beef, healthy lifestyle, Kansas, lean beef, Nutrition, recipe, Steak
Published by Heath Larson at 7:08 AM under Coffee Shop Talk | General | Nutrition
During September, I used up some vacation time in order to spend more time at home with my family than ever before. For many people, vacation is a welcome respite from the "grind" and a much needed chance to slow down a bit.
But in the Larson household, that's just not how we roll. We didn't just go camping, we went primitive tent camping for multiple nights, during the hottest weekend of the year. We didn't just have friends over, we had a whole crowd of friends over, as well as a longtime friend visiting from out of state. We didn't just watch a football game, we drove across the state to attend the Kansas City Chiefs home opener vs. the Denver Broncos, with our youngest child. In between, there were birthdays, a baptism, and board games. Yard work, house work, and homework. The State Fair, corn harvest, and trail runs. To say we went "all out" is a massive understatement.
In fact, by the time vacation was nearly over, we were completely exhausted, and more than ready for a return to our normal, (slightly) less hectic routine. However, with our friend coming to visit from out of town, we needed to come up with a top notch meal that was good enough to be "special," but not a complicated, messy chore to prepare. Beef to the rescue. We pulled out a 9x13 pan of homemade ground beef enchiladas from the freezer, along with two lean beef steaks, and served a basic salad and some fruit as sides, and cooked both the enchiladas and the steaks on the grill. The result? Predictably perfect. More time spent sitting by the grill catching up with our friend, less time prepping and cleaning. And when the steaks come off the grill in our house, they don't last long. We went from too exhausted to cook to an "all out" celebration (that the kids would still eat) quicker than you can say "tenderloin."
Now THAT is how we roll.
Tags: beef, Grilling, healthy lifestyle, Kansas, lean beef, Steak
Published by Kassie Curran at 9:39 AM under Agriculture | Coffee Shop Talk | General | Nutrition
I recently completed my master's degree in Agricultural Economics at Kansas State where I was able to work on a research project that is very interesting to me so I wanted to share with you a little bit of what I found. Don't worry, I won't get into the econometrics with you, but the title, "Consumer Acceptance of Omega-3 Enhanced Beef in Surveys and Retail Trials" should give you an idea about what I was working on.
Motivation for this research stems from the fact that the retail beef industry will continue to be shaped by changing consumer demand for meat products and their increasing awareness of omega-3 fatty acids, as well as demand for healthier food. Meanwhile, the beef industry and its stakeholders continue to pursue improvements in cattle production practices, beef processing methods, and marketing strategies. One of the opportunities for the beef industry to have a more positive role in the "health and nutrition" foods sector is through further nutrient enhancement with various feeding methods, which can help to meet the increasing demand for healthy foods. In particular, by feeding cattle an algae supplement, in addition to a conventional feed ration, the level of omega-3 fatty acids, especially DHA and EPA, can significantly increase (from 16 mg/4 oz. serving for conventional beef to 400 mg/4 oz. serving for enhanced beef in this study). However, the extent to which consumers are willing to accept and pay for the nutrient enhancement can either delay or propel the advancement of this practice.
The research in my thesis measures consumer acceptance and willingness-to-pay (WTP) for enhanced omega-3 steak and ground beef products compared to conventionally raised and grass-fed beef. Data was collected from a retail trial with a small retail outlet in Colorado, and a nation-wide survey which included a choice experiment. The analysis of this data provides a better understanding of consumer acceptance and willingness-to-pay for the omega-3 enhanced ground beef and steak products.
While the retail trial did not provide significant results due to inconsistent sales we did find that for omega-3 enhanced ground beef and steak, higher income is associated with a higher probability of purchase and that males are less likely to buy omega-3 enhanced product than females.
Results from the nation-wide survey indicate that overall acceptance and willingness to pay for omega-3 enhanced beef was below that of grass-fed beef, but above that of conventional beef. When additional information about omega-3s was provided, it increased willingness-to-pay for enhanced omega-3 enhanced ground beef, but had no impact on willingness-to-pay for enhanced omega-3 enhanced steak. Still, grass-fed beef was most preferred. Additionally, there was an evident preference for locally raised product, guaranteed tender steak, and 90/10 ground beef. Regarding food safety interventions with ground beef, steam pasteurization was associated with a higher than average utility, while irradiation was lower than average as expected.
The analysis showed that higher prices are associated with lower utility, which was expected, and females had a significantly higher WTP for grass-fed ground beef than males. The average willingness-to-pay for grass-fed steak was estimated at $3.69/lb above conventionally raised product, compared to an estimated premium of $1.86/lb for omega-3 enhanced steak. For ground beef the average premium for grass-fed product was estimated to be $1.27/lb compared to $0.79/lb for the omega-3 enhanced product.
Though WTP premiums were found for omega-3 enhanced ground beef and steak, the estimates found are not necessarily high enough to justify the implementation of the enhanced omega-3 diet for cattle producers. If it costs less than these willingness-to-pay estimates to produce and market the omega-3 enhanced beef product, then this could be a viable production option for the beef industry. However, further research must be done to come to this conclusion.*
Remember, this is a brief overview of my research so if you are interested in learning more about the study, you can contact me with questions or view the complete document here: http://krex.k-state.edu/dspace/handle/2097/20413
Eat Beef! Kassie
*Research on cost of production is currently being conducted at Kansas State University.
Tags: agriculture, beef, Food Production, hamburger, healthy lifestyle, Kansas, lean beef, Nutrition, Steak
Published by Heath Larson at 5:34 AM under Coffee Shop Talk | General | Nutrition
We are beginning our favorite time of the whole year in the Larson household. For us, the months of September and October not only mean relief from the summer heat, but they also mean much more. Fall is Church picnics, planting flowers and grass for spring, and football tailgates. Fall is the State Fair, the first day of school, and carving pumpkins. Fall is cross country running, our wedding anniversary, and honey crisp apples. Each year we seem to get a little busier during this season, but each year, we look forward to it even more. With all this fun and tradition wrapped up into just a few short weeks, our time is a very valuable commodity.
My favorite 10k race of the entire year is held in the middle of September. The awards are handmade, the mountains of post-race cookies are homemade, and you can even bet a six-pack of your favorite beverage against the race director on how fast you finish the brutally tough course. Much of the race is run in deep sand, and what isn't sandy is usually steep and rocky! In between the sand and rocks are 4 water crossings, two of which are deep enough to swim in. This is not a course where you go to set records! But afterward, sharing "war stories" from the course over a cookie or two with the other finishers, you realize that you enjoyed every brutal minute in a way that's completely different from your plain old road race. It's a truly eclectic, yet competitive group of runners that shows up to this race, so you never know who you're going to meet or what story you will hear! Time well spent.
While we grill at least once per week year round, we especially love grilling during the fall. Growing up, one of the reasons I loved seeing my father fire up his black Weber charcoal grill was that it took a while to get the coals started and the cooking done. Why? Because in those minutes, a game of catch in the yard was easy to squeeze in. Today, we try to do the same thing with our children while heating up the grill. There's bubbles to be blown, tag to be played, and some late tomatoes to be picked. Those precious few minutes of truly slowing down and connecting are what make us who we are as a family. And the food can't be beat, either!
It takes a great deal of time and sacrifice to train for my favorite race of the year, and there are easier, more accessible races out there, but the reward of camaraderie and challenge is too much to pass up. On a similar note, it would be easier for us to look for a quick, less healthy, more processed food option for our family meals...but it wouldn't be any tastier, nor would it bring us together in the same way. Lean beef on the grill is a guaranteed crowd pleaser, a welcome reward after a hard day of over seeding the lawn, and a satisfying, nutrient packed recovery meal after a brutal 10k run. Now that's what I call quality time.
Tags: Beef, Grilling, healthy lifestyle, Kansas, lean beef, Nutrition, Running, Tailgating
Published by Heath Larson at 4:30 AM under Beef Team | General | Nutrition
It has been a notably less active year thus far, in terms of my running. Even though I've been able to squeeze in short runs 3-4 times per week, I haven't entered a single race. Our family is definitely in a period of transition, as we welcomed our third child about six months ago. Career wise, I have spent substantial time preparing for several important tests that are coming up this fall. Our oldest child will be attending her first and only year of pre-kindergarten classes in six weeks. From top to bottom, we are all learning about tasks and life experiences that we have never attempted before. Mentally, we are all stretching to accomplish more than ever before!
No matter how busy we are though, we have to take a pause to eat. Of course, this is especially true for our growing, perpetually-hungry children, but it's also true for me. Whenever I've tried to "power through" without a solid meal, I find myself quickly falling flat. My mood falls apart, my focus is gone, and my motivation falls to nil. This is especially true if I haven't been able to squeeze in a satisfying meal featuring lean beef for some time. Why is this?
First off, our brain uses 20% of the energy we put in our body. That's amazing, considering it only accounts for 2% of body mass! Our brain truly needs food. But what kind of food? A hugely important nutrient for brain function is vitamin B12. Some proven symptoms of a small deficiency in B12 are fatigue and and poor memory. Vitamin B12 deficiency has even been linked to depression and Alzheimer's. Yikes! So where can we find this all-important nutrient? Interestingly enough, there are virtually zero plant sources of B12. Now, for the good news! Lean beef is an excellent source of vitamin B12, providing well over 30% of the recommended daily allowance per serving. Therefore, in addition to the hunger-crushing, muscle-building benefits of protein, beef also helps fuel our most important muscle: The brain! So, whether you're crunching numbers for a new business venture, or trying to prepare your children for success in school, reach for lean beef. Your brain is hungry!
Tags: Beef, healthy lifestyle, Kansas, lean beef, Nutrition, Protein
Published by Amber Groeling RD LD at 3:04 AM under Coffee Shop Talk | General | Nutrition | Recipe
The Fourth of July is a great time to fire up the grill and enjoy delicious lean beef. If you are watching your waistline, follow these simple tips to make your cookout tasty and nutritious.
Marinade – Lean cuts like sirloin and round are usually less tender and flavorful than a ribeye. So, to boost flavor and tenderness try a marinade. It is recommended to marinate in the refrigerator, not at room temperature, to avoid the growth of harmful bacteria. Marinades only penetrate the surface of the meat; therefore, flat cuts of meat such as steaks will benefit more from marinades than large cuts such as roasts.
Build a better Burger – if you are going the burger route make sure to choose 90% lean or leaner ground beef. Many companies offer low-calorie bun choices that are 80-100 calories. Toppings can make or break your burger. Try choosing lower fat cheeses like provolone or mozzarella. Better yet, Sargento® makes an Ultra-thin cheese slice to help with portion control. Load up with veggies like lettuce, tomato, onions, mushrooms, peppers and pickles. For condiments mustard is the best choice. If choosing ketchup or BBQ, make sure to watch the sugar. If you must have mayo or salad dressing, choose the olive or canola based ones, or a light option.
Slim up your Sides –
Go Greek - Swap half or all of the mayo in your salad recipes for plain Greek yogurt. Make sure to use a good quality brand like Fage® to avoid it being overly tangy.
Watch the Sugar – Canned baked beans, and many recipes for baked beans have a ton of sugar. Try making your own using a lower sugar BBQ sauce like Bigg's or Jack Stack.
Choose Whole Grains – If making a pasta salad, try swapping the enriched pasta for a less processed product like quinoa, millet or bulgur. These grains will give your salad a fiber boost, plus they add a great texture and nutty flavor to your dish.
Double the Veggies – Half of our plate should be fruits and vegetables. Doubling the amount of vegetables in your sides will help you achieve this goal.
Citrus-Marinated Beef & Fruit Kabobs
Makes 4 servings
Cubes of Top Sirloin are marinated for flavor in a mixture of fresh-squeezed orange juice, orange peel, cilantro and smoked paprika. They are then grilled alongside skewers of watermelon, peaches, and mango.
INGREDIENTS 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 medium orange 1/4 cup chopped fresh cilantro 1 tablespoon smoked paprika 1/4 teaspoon ground red pepper (optional) 4 cups cubed mango, watermelon, peaches and/or plums Salt
Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely.Marinate beef and fruit in refrigerator 15 minutes to 2 hours. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.
1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1 medium orange
1/4 cup chopped fresh cilantro
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (optional)
4 cups cubed mango, watermelon, peaches and/or plums
1. Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
3. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
4. Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.
Nutrition information per serving: 239 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 57 mg sodium; 20 g carbohydrate; 2.4 g fiber; 27 g protein; 11.3 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.1 mg iron; 31.0 mcg selenium; 5.0 mg zinc; 107.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
Healthier Potato Salad
Serves: 5
1 ½ lbs. red potatoes, cut into ¾ inch pieces
1 lb. radishes, cut into ¾ inch pieces
Salt and Pepper (can use celery salt)
2 Tablespoons white vinegar
1/4 cup light mayonnaise (I used Olive Oil Mayo)
1/4 cup nonfat Greek yogurt (I used Fage)
1 celery rib, chopped fine
1 1/2 Tablespoon sweet pickle relish
1 Tablespoon stone ground Dijon mustard
2 scallions, green parts only, sliced thin
1. Bring potato and radish pieces, 1 teaspoon salt, and enough water to cover potatoes and radishes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until just tender, about 10 minutes.
2. Reserve 1/4 cup cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potato/radish mixture to medium bowl; reserve. Refrigerate remaining potatoes/radishes until cooled, about 30 minutes.
3. Using potato masher or fork, mash reserved hot potatoes/radishes with 3 tablespoons reserved cooking water until smooth, adding remaining cooking water as needed. Stir mayonnaise, yogurt, celery, relish, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.
4. Add cooled potato dressing to cooed potatoes, stirring until evenly coated. Stir in scallions, cover, and refrigerate for 30 minutes. Season with salt and pepper to taste. Serve. Salad can be refrigerated for up to 2 days. Nutrition Facts: 110 calories, 1 g fat, 24 g carb, 3 g fiber, 5 g protein
Lower Sugar BBQ Baked Beans
Serves: 15
2-3 slices bacon
1 cup yellow onion, diced
1 can pinto beans, no salt added
1 can navy beans
1 can black beans, no salt added
1 can kidney beans, no salt added
8 oz. can no salt added tomato sauce
1 ½ cups Biggs BBQ sauce, or another lower sugar BBQ
1 Tbsp. molasses
1-2 pkts of stevia
1 Tbsp. prepared mustard
1 Tbsp. adobo sauce
Cook bacon in a nonstick skillet over medium-high heat until crisp. Remove bacon from pan. Add onion to drippings in pan; sauté 3 minutes.
Combine bacon, onion and remaining ingredients in a large bowl; toss well. Spray a 2-qt. baking pan with nonstick spray and place the beans in the pan. Bake at 350 degrees for 45 minutes to 1 hour. Note: this can be made in a slow cooker, just stir all ingredients in slow cooker and cook on low 4-6 hours.
Nutrition Facts per serving: 115 calories, 3 g fat, 300 mg sodium, 17 g carb, 3 g fiber, 6 g protein
Tags: Beef, Grilling, hamburger, healthy lifestyle, lean beef, Kansas, lean cut, Nutrition, recipe, Steak
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On July 31, Pearl Ultralounge at Ala Moana Center said it was closing temporarily due to water damage and mold, which the company says were caused by another tenant.
But now, Pearl is closing for good.
On its Facebook page, Pearl says due to ongoing legal issues...
... and repairs being put on hold, the landlord has decided to take back the space.
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A big and bold style statement! Crafted from sterling silver and palladium with rhodium and 18K yellow gold embraced™ accents, this magnificent ring is topped with one large oval checkerboard cut 30 x 18mm yellow-green Ouro Verde in a claw setting. The design is wonderfully accented by two round cut 3mm orange Madeira citrine stones in bead settings on the sides of the hammered shank.
About Ouro Verde
Ouro Verde is a praseolite that has a greenish yellow body color and is produced by heating certain amethysts with the addition of irradiation. As with green amethyst, the color is permanent and will not fade. Both have a Mohs rating of 7 and are excellent for daily wear. Praseolite comes in large sizes and displays excellent clarity, all at an affordable price. Green amethyst and Ouro Verde are slightly different colors of a natural gemstone called praseolite, belonging to the quartz family. While the color of praseolite can occur naturally, it is most often heat treated amethyst. Not all amethyst will change into praseolite when heated, only certain stones from certain areas will do this. Lightly colored amethysts from the Montezuma mine in Brazil, when heated, will turn into this lovely green hue. The color is permanent and will not fade.
Vendor warranty: One year from the date of purchase. For additional information please call 1-800-268-7962. Includes a gemstone romance card with purchase.
Click here to find your ring size.
Part of the Gems en Vogue Collection. All weights pertaining to diamond weights are minimum weights. Additionally, please note that many gemstones are treated to enhance their beauty. Click here for important information about gemstone enhancements and special care requirements.
Vermeil Plating:
Pronounced "vermay," vermeil is an electroplating process in which 14K gold or higher is coated over sterling silver. Officially designated by the jewelry industry, items may only be sold as vermeil if they have a minimum thickness of 100 millionths of an inch (2.5 microns) of gold over the silver. Regular gold plating is less than 2.5 microns.
The "vermeil" technique of plating sterling silver with gold originated in France in the 1750s. It differs from "gold filled" or "gold plated" in terms of the thickness or thinness of the microns over sterling silver. "Gold filled" pieces have a much thicker layer, between 15 and 45 microns, which is mechanically bonded to the base metal with heat and pressure. Vermeil is a more expensive version of "gold plated". It does not wear off as quickly as gold plating does. However, over time, vermeil wears off and therefore will require re-plating.
Gold/Platinum Embraced Silver or Bronze:
Our platinum and gold embraced collections feature layers of platinum or gold over sterling silver or bronze for a lustrous, radiant finish everywhere you look and touch.
To care for your plated jewelry items:
Named from the French word for lemon, "citron," citrine is a variety of quartz available in a range of golden hues from lemon, to straw, to sun yellow, to deep gold, to orange, brown and deep red. Darker colors are more highly valued, including the medium golden-orange and dark-sherry colors, sometimes called Madeira citrine after the color of the wine.
Citrine crystals can form together with amethyst to form ametrine, or with smoky quartz to form bicolored quartz. Citrine is generally less expensive than amethyst, and is also available in a wide range of calibrated sizes and shapes, including very large sizes. Considered an alternative to topaz as the birthstone for November, it is also thought to be the traditional gift for couples celebrating their 13 th and 17 th wedding anniversaries. Citrine ranks a 7.0 on the Mohs Scale, and because of this durability, it is ideal for jewelry wear.
Citrine is found in volcanic rocks and quartz veins and owes its color to the presence of iron. Most citrine is mined in Brazil, but almost all of the Brazilian material is heat-treated amethyst. Supplies are most plentiful in the Brazilian state of Rio Grande do Sul, particularly from the Serra Mine. The Ira' Mine also produces large quantities of the gem. Citrine can also be found in the Ural Mountains of Russia, in Dauphine, France, and in Madagascar.
In ancient times, citrine was carried as a protection against snake venom and evil thoughts. It was thought to give calmness and mental balance to its wearer. Throughout history, people have confused citrine for topaz. Many citrines were sold as topaz and thus thought to carry the same qualities, such as knowledge and beauty. Today, citrine symbolizes truth and integrity, and is believed to promote creativity and personal clarity. It is also believed to impart happiness and cheer to its wearer while raising self esteem, as well as cleanse, regenerate and attract abundance.
Ouro Verde
Meaning "green gold" in Portuguese, ouro verde is a type of quartz found in Brazil. Its name comes from its color, which is a vivid chartreuse hue with yellow highlights. Most ouro verde today is produced by heat-treating (irradiating) amethyst or yellow quartz, which gives the transparent stone its pale, golden-green color. Also known as "green gold", the name of this gem can also be spelled "oro verde." It ranks a 7.0 on the Mohs Scale and is spectacular for jewelry.


text:
Boys basketball roundup
CLEVELAND HEIGHTS 65, WARREN G. HARDING 52: CLEVELAND HEIGHTS – The Raiders led at halftime, but a strong second half by the Tigers led to a conference loss for Harding.
Harding (6-4, 3-3) had the 25-22 lead at half, but were outscored 43-27 in the second half.
Only four Raiders scored on the night. Shondell Jackson led the Raiders with 25 points. Anthony Bell chipped in 19.
NEWTON FALLS 57, STRUTHERS 49: STRUTHERS – Struthers tried to rally in the second half, but the Newton Falls' lead was too large, giving the Tigers the victory on Tuesday night.
The Tigers (6-5) were able to jump to a 28-12 lead with the help of 14 first-half points from Ozzie Hawkins. The senior finished the night with a game-high 26.
Ray'Quan Phifer and Andrew Carbon each scored 10 to pace Struthers.
AUSTINTOWN FITCH 66, LAKEVIEW 51: CORTLAND – Lakeview got off to a slow start and was never able to rebound in a loss to Austintown Fitch.
The Bulldogs were limited to two points in the first quarter. However, Lakeview had a great night from the field, shooting 54 percent. Jake Pishotti paced the Bulldogs (3-8) with 10 points.
Jessie Driver led Austintown Fitch (7-1) with 17.
HUBBARD 62, CHAMPION 54: HUBBARD – The Golden Flashes had the lead after the first quarter, but Hubbard rallied in the second quarter and held on for the non-conference victory.
Ten players scored for Hubbard. Leading the way was Brennan Wassil with 14.
Three players scored in double figures for Champion. Lucas Nasonti led the way with 17 points, followed by 16 from Michael Turner and 10 from Chris Miller.
POLAND 77, JEFFERSON 42: JEFFERSON – Poland jumped to a big lead and cruised past Jefferson in a non-conference matchup.
The Bulldogs shot nearly 50 percent from the field, 30 of 61. Steven Andrews led Poland with 13 points.
Poland is 8-2, while Jefferson fell to 7-5.
GRAND VALLEY 46, LEDGEMONT 45: ORWELL – A big fourth quarter led Grand Valley to the comeback victory over Ledgemont in a Northeastern Athletic Conference matchup.
The Mustangs trailed, 40-30 going into the fourth quarter. However, Grand Valley outscored the Redskins 16-5 to get the win and improve its record to 3-7.
Jake Vormelker led Grand Valley with 23 points.
CANFIELD 64, ALLIANCE 54: ALLIANCE – Canfield stormed out to an early lead and held on to earn a big non-conference win over previously undefeated Alliance.
Canfield (8-2) secured a 29-18 halftime advantage over the Aviators (8-1), who came in ranked 13th in The Associated Press high school state poll in Division II. Alliance cut the lead to four in the fourth quarter, but the Cardinals made some key shots and hit 11 of 17 from the free-throw line in the final quarter to pull away.
Jarret Vrabel paced the Cardinals with game-high 22 points, while Brady Clark added 15.
Parrish Martin was the only Aviator in double digits with 10.
CAMPBELL 62, BROOKFIELD 57, OT: CAMPBELL – Cam Collins scored five of his seven points in overtime to help Campbell pull away from Brookfield in a non-conference affair.
A balanced scoring attack by the Red Devils hurt Brookfield in OT. Campbell had four players score in the extra session, while the Warriors got contributions from two. Aaron Jackson led the Red Devils with 15, while Mike Williams added 12 and George Billiris 10.
Jamar Tarver of Brookfield led all scorers with 16 points. The Warriors erased a six-point, fourth-quarter deficit to tie the game.
LIBERTY 73, SALEM 67: LIBERTY – Asim Pleas scored 30 points to lead the Leopards past Salem in a non-conference matchup.
Liberty (7-4) didn't pull away in this high-scoring affair until the fourth quarter. The Leopards held a 54-51 lead entering the final 8 minutes and edged the Quakers, 19-16, to secure the victory.
Lynn Bowden and Cameron Clark scored 15 each for Liberty.
WINDHAM 57, GARFIELD 41: WINDHAM – Windham's fast start and balanced attack pushed it past Garfield in a non-conference clash.
Four players scored in double figures for the Bombers, led by Jared Taylor's 16 points. Parker Rickey nearly notched a double-double with 15 points and nine boards, and Stephen Kacenski also registered 15 points. Brad Kowalski rounded out the foursome with 12 points. The Bombers led 29-16 at halftime, and despite a rally by Garfield to cut the lead to seven, Windham pulled away in the fourth.
Anthony Workman scored a team-high 14 for the G-Men.
MATHEWS 74, CHALKER 44: VIENNA – Wyatt Ford recorded a double-double of 20 points and 15 rebounds and was a big part of a dominating first quarter that helped Mathews roll past the Wildcats in a NAC showdown.
Mathews (5-6, 3-3) went on a 20-4 run to start the game and never trailed. Ford registered nine of his game-high 20 points in the period. Cobie Pratt added eight of his 12 in the first half. He also dished out a team-high six assists.
BADGER 74, BLOOMFIELD 25: KINSMAN – Badger led 20-0 and cruised to a NAC victory over Bloomfield.
Badger (4-7, 2-5) led 49-8 by halftime. Joe Gorospe scored nine of his game-high 19 in the first quarter, and Brandon Bates recorded eight of his 12 in the second frame.
Cody Turner paced the Cardinals with seven.
MINERAL RIDGE 59, SEBRING 44: MINERAL RIDGE – Ryan Nutter had 13 of the Rams' 19 points in the fourth quarter en route to a 26-point night.
Corey Phillips added 10 for Mineral Ridge (6-4, 4-3 Inter Tri-County League, Division II), which plays at McDonald on Friday.
Joe Davis led Sebring with 19 points.
CARDINAL MOONEY 55, YOUNGSTOWN CHRISTIAN 35: YOUNGSTOWN – Joe Cunningham had 14 points to lead the Cardinals past the Eagles.
Robert Thompson led Youngstown Christian with nine points.


text:
Damien Memories
Parish Life
Molokai Info
Contact Us
Father Damien -
Apostle to the Patients
Molokai, one of the least habited Hawaiian islands (population 7000), is an island with much natural beauty and a unique spirituality. Molokai served as home for sixteen years, to Father Damien, a 19th century Sacred Hearts priest from Belgium, who volunteered to care for the Hansen disease (leprosy) patients at Kalawao, on the desolate Kalaupapa peninsula of Molokai. In 2009, Pope Benedict XVI canonized Father Damien, Saint Damien of Molokai, Apostle to the Patients. Although his title is now "Saint Damien", for the people of Molokai and for all those who find inspiration in his story or who walk in his steps this beloved man remains "Father Damien."
In his ministry on Molokai, Father Damien bandaged and comforted the leprosy patients; built hospitals, houses, chapels and coffins; organized picnics; educated the children; and ministered to the patients' spiritual needs. In his work with the patients who had been exiled to the isolated Kalaupapa peninsula, Father Damien reformed a settlement known for its lawlessness, filth and despair, into a community of individual respect, love and laughter. Father Damien built a community of love and hope through his teaching and living Jesus Christ's gospel message of unconditional love. Following Father Damien's death in 1889, his work among the patients was continued by Mother Marianne Cope, OSF (canonized Saint Marianne in 2012) and by Brother Dutton, a US civil war veteran.
The Saint Damien Catholic Parish and Church
Today on the "topside" of Molokai, the Saint Damien Catholic Parish, lives as "ohana" (family) serving God, serving each other and the greater world community. We endeavor in our own small ways, in our daily lives, to live Jesus' gospel message, that we are each called to build the kingdom of God here on earth. We do that in our daily work, in our extension of friendship and charity to those in need. Our goal and mission is, like Father Damien, to give without counting the cost, without expectation of thanks, and without judgment of those we serve.
One of the primary missions of the parish is to serve as a resource to visitors and pilgrims to Molokai who come to learn the Father Damien story. In 2011, after 16 years of planning, praying and fundraising, the parish completed the construction of and dedicated to God the new Saint Damien of Molokai Church. The new Saint Damien Church stands in the main town of Kaunakakai, in the center of Molokai and serves as the parish's primary worship space and as a gathering place for visitors and pilgrims who come to learn the Father Damien story.
How You Can Help
The Saint Damien Parish was in need of a new church for many years and in the 1990's began fundraising to build the new Saint Damien Church. In 2010, the main church in Kaunakakai, Saint Sophia Church, was lost in a fire. At that point, as the parish was without its main church, it became critical, that the Saint Damien Church be built.
The new Saint Damien Church was constructed at a cost of $3.4 million dollars. In December 2011, the construction was completed and the Saint Damien of Molokai Church was dedicated to God. As one parishioner remarked, "Praise be Jesus, Alleluia!"
The parish paid $2 million toward the $3.4 million construction cost. We are most grateful to our Friends of Father Damien in Hawaii and on the mainland, who helped us raise the $2 million. The parish is indebted to the Diocese of Honolulu, for $1.4 million. Parishioners donate monthly to the Damien Church Building Fund and we continue to fundraise to pay our debt. It is our hope and goal to repay this $1.4 million obligation over 20 years. This is a formidable task given the economic realities of Molokai. The island is economically challenged and unemployment ranges from 11% to 16%; over 1/3 of the island residents receive public assistance (food stamps). You can assist our parish and honor the memory of a loved one or of Father Damien, by your generous
to the Damien Church Building Fund.
Saint Damien of Molokai Church-Dedicated to God December 2011
Copyright 2008 damienchurchmolokai.org


text:
|Declaration of Commitment on HIV/AIDS - UN General Assembly Resolution A/RES/S-26/2
AUTHOR: United Nations
PUBLISHER: United Nations
From June 25-27, 2001, the United Nations held the first ever General Assembly Special Session (UNGASS) to address the HIV/AIDS pandemic. The Special Session addressed the pandemic not only as a global public health issue, but also as a looming development and security crisis requiring a multi-sector, multi-front strategy. This Declaration of Commitment, adopted by the General Assembly during the UNGASS on HIV/AIDS, outlines the United Nation's commitment on HIV/AIDS, describes the background of the epidemic, leadership initiatives, prevention as the mainstay of response, HIV/AIDS and human rights, and research and development initiatives, and lays out targets that need to be met in order to address the devastation of this epidemic.
Article can be accessed on-line here.


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Vat Calculator 1.2
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Dedicated to the advancement of Management Development
I offer a wide range of practical services and programs for organisations.
Having wide experience in coaching and mentoring I deliver various assignments including professional assessment reporting.
I undertake a number of speaking assignments domestically and overseas relating to people issues.
My services include an information web page where subscribers can visit and receive useful tips and advice from others
People are my great Passion and I am gratified by the many interactions and positive outcomes in my career to date. It seems I have been given a gift to Engage with all generational groups with ease. My good fortune has been to travel and work in over thirty countries living in several; along the way absorbing the nature of different Cultures and diversity.
I continually find a sense of Practicality & Common sense and it seems to work for my clients. As a sole operator I can offer Flexibility with my range of services whether it is public programs or working on site conducting tailored assignments.
The decision to base my efforts to seek Innovation in management development in organisations stems from my desire to use my experience, in order that I can make a contribution in strengthening the skills of our potential leaders.
Ken Wood has helped me in many ways over the years. He has worked on Workplace process change, business, commercial and personal advice for me. I have found Ken to be reliable, astute and effective and value our relationship greatly.
Our company has had an association with Ken for several years. I initially met Ken through The Executive Connection and he was a great mentor for me. After my TEC years, Ken has continued to play a critical in our business in our recruitment. If anyone has tried to win a position in our company, they would know that Fort Knox would be an easier target, compared to our recruitment process. Ken has been at the vanguard of our recruitment for several years and our collaboration has been highly successful with outstanding results in the selection and retention of key staff. Ken is a world citizen, yet despite that does not lose sight of his humble beginnings. His ability to interact with an enormous range of people is exceptionally strong, and he changes gears effortlessly adapting to all sorts of personality types from all sorts of backgrounds with absolute ease. His ability to read people is exceptional. I recommend Ken wholeheartedly.
I am pleased to confirm that I have known Ken Wood for a number of years and consider him to be very experienced in the areas of implementation and facilitation of workplace change. It is a subject Ken is passionate about and I have seen firsthand evidence of his expertise. Ken has vast knowledge of his subject, he has written a number of publications about workplace change and has an international reputation as a speaker on this subject. I have no hesitation in commending him to you
It has been my pleasure to work with Ken Wood for the past six years in his roles as a TEC Chair and as a TEC Speaker. Ken is one of those rare human beings who devotes his entire attention to the person he is speaking with. As such, he is able to quickly get to the root of any situation and offer thoughtful suggestions with great impact. His ability to truly listen and quickly analyse is why he is also a fantastic group facilitator with skill in drawing the issues out of a diverse and challenging audience. Above all else, Ken is a man who brings joy to everything he does, and he readily shares this joy with those around him
Ken's ability to identify the key issues-addressing the cause not the symptoms therefore getting to the heart of the matter. He has been able to draw out issues from our director group and enable us to once again take ownership. A strong facilitator and mentor who easily develops trust with a diverse range of people. He has a unique proactive approach to problem solving rather than damage control. As a result of Ken's involvement in our business he has enabled us to get on the front foot with issues that had they not been addressed, would otherwise have restricted the growth of our business. Our business has had consistent strong growth through our involvement with Ken and he has been a key component in making this happen in spite of a difficult economic climate.
Ken's approach to training is very practical and he is focussed on our business needs
"I have worked with Ken in preparing for and facilitating Strategic planning workshops with mutual clients and have always found Kens skills and ability to challenge management in their strategic thinking with his open and honest approach. And this has helped their businesses find new direction and develop sound plans
Ken is the best facilitator that I've experienced in 20 years of my working life. His passion for helping people and firms succeed delivers almost immediately in real results. Ken has a great touch with people and tremendous practical experience.
In the past twenty years I have been actively involved in the development of business leaders - firstly as a lecturer of strategy in university business management education programs and subsequently as the Chair of TEC CEO groups. It has been a privilege for me to share much of that journey with Ken Wood. He has brought passion and deep intellect to the development of effective managers and leaders. In particular, Ken has successfully translated his practical and relevant experiences into very specific learnings for all of the people with whom he has interacted and delivers his wisdom with great clarity and professionalism. I would be very happy to recommend Ken as an outstanding management educator.


text:
Lenz, Barbara and Franken, Verena (2005) Mobility information services – high technology, low acceptance? HITS 2005 (5th European Congress and Exhibition on Intelligent Transport Systems and Services), 2005-06-01 - 2005-06-03, Hannover (Germany).
|PDF - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Mobility information services are expected to improve the travel process on the individual level thus also supporting a better and even use of transport infrastructures. It seems, however, that these services lack acceptance from the user. Surprisingly, little attention has been addressed so far to the user and his or her assessment of the services' usefulness and de facto use of existing services. In 2004, a survey was held by the DLR Institute of Transport Research to investigate users' attitudes and behaviours while using mobility information services. The study shows that there is already a broad knowledge about the existence of services but only little use. If the services are used this happens quite specifically in relation to the trip purpose and the mode of transport. An increase in attractiveness cannot be expected automatically from additional features, but is very much depending on the potential user group.
|Document Type:
|Conference or Workshop Item (Speech)
|Mobility information services – high technology, low acceptance?
|May 2005
|Refereed publication:
|In SCOPUS:
|In ISI Web of Science:
|mobility information services, acceptance, travel behaviour, information and communication technologies
|Event Title:
|HITS 2005 (5th European Congress and Exhibition on Intelligent Transport Systems and Services)
|Event Location:
|Hannover (Germany)
|Event Type:
|international Conference
|Event Dates:
|2005-06-01 - 2005-06-03
|HGF - Research field:
|Aeronautics, Space and Transport (old)
|HGF - Program:
|HGF - Program Themes:
|DLR - Research area:
|DLR - Program:
|V VR - Verkehrsforschung
|DLR - Research theme (Project):
|Institutes and Institutions:
|Institute of Transport Research
|Deposited By:
|Andrea Dumong
|Deposited On:
|04 Jan 2006
|Last Modified:
|14 Jan 2010 20:35
Repository Staff Only: item control page


text:
|[TowerTalk] Pulling coax in conduit
|firstname.lastname@example.com (Stan Griffiths)
|Sun, 6 Jul 1997 12:27:32 -0700 (PDT)
>Hello to all! > >I have a 300 foot run of 2 inch PVC well casing that I buried. I placed >4 cables in it before I cemented the 20 foot sections together but I >also included a nylon rope for pulling future cables. I have a feeling >this small nylon rope wound around as the other cables were pushed >through so that it may be impossible to pull another cable although the >conduit is fairly empty. > >I could always tie a larger rope on the small rope and pull it through, >thus changing the pull line. That is an option but the basic problem >remains. > >My question is does anyone know if electrical fish tape is practical for >use in a very large conduit 300 feet long? Where does one get this >stuff if it can be used. > >What I am aiming for is to put 600 feet of that double braided 3/16" >nylon through that pipe. Then I have enough to pull from either end. > >Any suggestions? > >73, > >Charlie, W0YG..>> Well, I once watched as the telephone company "blew a string" into 300 feet of buried conduit so they could run a fiber optic cable with some existing runs. There was no "pull rope" or "pull cable" in the conduit at the time and that was the problem. If you have never heard of this technique before, it is fascinating and sounds impossible when described, but I watched it work. It requires a fairly good air compressor and a continuous "plastic bag" with no ends in it that comes off of a reel. The plasic bag is actually a long plastic tube about the diameter of the conduit and at least as long as the conduit run you are trying to put the "string" in. Your conduit may be too small for this technique to work effectively. I have no idea where I would buy the "long plastic bag on a reel" but I would ask the local telephone company where they get theirs. If anybody has any interest in how this magic is actually performed, I will try to describe it for you. I saw it work and I understand it perfectly. It will be tough to describe it without using scratch paper to diagram it . . . but I am willing to try if you want to know . . . Stan firstname.lastname@example.com -- FAQ on WWW: http://www.contesting.com/towertalkfaq.html Submissions: email@example.com Administrative requests: email@example.com Problems: firstname.lastname@example.com Search: http://www.contesting.com/km9p/search.htm
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This print started out as a baseball card more than twenty years ago. Every aspect of it is designed to preserve the original look and feel of the card, from the printing pattern to the slightly worn edges. In fact, this print started by finding the actual card in our vault and then painstakingly re-mastering it with a team of designers. The authenticity extends to manufacturing; each print is made on high-quality, cotton fine art paper that measures 1/64 inches in thickness. Framed prints feature 2-inch flat wood or metallic frames with high-end, glare-resistant glass. And all prints are officially licensed by MLB and the National Baseball Hall of Fame.
Steve Garvey wasn't an institution at first base yet in 1972 -- he was still entrenched at the hot corner. It would be the last season he would play a single game at third. Garvey, at age 23, hit .269 with nine home runs in 294 at-bats.
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