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While everyone is preparing their costumes, decorations and candy, ion has been preparing ghoulish delights for you in the form of interactive content marketing. There's nothing to be scared of—only the latest and greatest of what's going on in our industry. So before you get all dressed up and get out the cobwebs for Halloween weekend, check out what you may have missed this week over on ion's Medium publication. No tricks, just treats here!
Happy Friday! Another week down in the world of interactive content marketing. As we're all getting ready to finish up the first month of Q4, ion has been focused on bringing you the best articles, videos, and advice to kick your interactive content into high gear. So if you're a busy marketer like us and haven't had a chance to race on over to ion's Medium publication this week, here's your recap of what's going on in our world.
Every week, we strive to give you the latest and greatest in interactive content marketing. From videos to third-party articles, we aim to have it all for you on ion's Medium publication. And now that Q4 is in full swing, this week was no different. Check out what you may have missed over on Medium and across the content marketing online world this week!
For us here at ion, the start of Q4 hit us with brute-force. Ok ok, that may be Hurricane Matthew we're feeling but the pressure is on to create engaging interactive content experiences for our audience. With any good content creation, you must have some sort of content strategy in place. And with that content strategy, you want to avoid as many fails as possible so that Q4 is nothing but a success for your business. In case you aren't sure where to start, the articles over on our ion Medium publication this week are great resources to help you out.
Next week starts Q4, and you know what that means—it's time to step it up in preparation for the end of the year and getting ready to kick it into high gear for 2017! If you haven't started using interactive content in your marketing strategy yet (and we know you're thinking about it because you landed here on our blog!), then what are you waiting for? Need some guidance? Check out the highlights from ion's Medium publication this week to find some inspiration and answers to all your interactive content marketing questions.
We wrapped up event season and jumped straight into webinar week! At least once a quarter, we have the pleasure of hosting our very own webinar to help content marketers just like you gain insight and ideas into how to better your engagement with your audience. So this week on Medium was all about how to overcome those content marketing challenges and tell a story with your content throughout the buyer's journey with your brand. Check out what you might have missed this week on Medium.
This week on Medium, along with our weekly Ask Audrey series and a few great articles from some of our ionians, we wrapped up CMWorld from last week and gave you a little guide to CSIS for this week. So if you are on the same exciting content schedule as us and want to see what's going on in the industry, check out what was on ion's Medium publication this week.
It's Content Marketing World week and we couldn't be more excited. Our very own ionians are finishing up their time at the conference and are ready to bring back some major keys (while channeling their inner DJ Khaled) on everything content marketing. While they were away in Cleveland, here is what was going on over on our ion Medium publication.
First Friday of the month is always a reason to celebrate! And even more so for this Friday since it's not only Labor Day Weekend but the weekend before Content Marketing World… and we can't wait! We've been hard at work all week at ion making sure we're ready to take on Cleveland with some content marketing force. Every day, we've seen a new and exciting topic posted up on the blog. So even if you're not heading to CMW this next week, here's your recap of what was on the ioninteractive.com blog and Medium publication and get ready for content marketing to take over your life for the next couple weeks (if it hasn't already!).
I'm Katherine, and I'm a senior web designer at ion currently on my maternity leave. I've taken some time today because I feel the need to tell you a little secret. The ion platform is amazing and has spoiled me as a designer. Otherwise, how could I get an interactive birth announcement out the door 6 days after my first daughter was born? I'm telling you, without ion, I couldn't.
Another busy marketing week, another exciting Friday! At the end of every week, we bring you more news, best practices, and exciting tips and tricks for you marketing mavens out there. If you weren't already aware, ion interactive has our very own publication over on Medium, which one of our wonderful ionians posts to almost every day with some of the latest and greatest in our interactive content marketing world. If you didn't get a chance to check it out, here's what you missed this week.
I am a longtime fan of the cooking show 'Semi-Homemade Cooking.' The premise of this show is basically customizing pre-made mixes or foods to be something that's kind of homemade, but also kind of not. The idea of taking something that already exists and making it better and putting your own twist on it is really undervalued. I have a similar relationship with ion interactive Quick Starts, and I want to share how you can make your own semi-custom experiences by taking elements from different Quick Starts and mixing them. Here are some of my favorite 'recipes' for creating something entirely new.
What a week! In South Florida this week marked the end of summer as students start school for the year. It's a new chapter with new adventures, experiences, and learnings. To get in gear with back-to-school we started a short interview series with a few thought leaders. In this one-week blog series we'll understand how marketing thought leaders do content marketing.
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|By PR Newswire
Article Rating:
|November 27, 2012 06:38 PM EST
LOS ANGELES, Nov. 27, 2012 /PRNewswire/ -- Los Angeles, Las Vegas, and Reno-based law firm, Wolf, Rifkin, Shapiro, Schulman & Rabkin, LLP (WRSS&R), announces Bradley Schrager joined their team of attorneys on Monday, November 26, 2012. Specializing in political and legislative processes, Schrager joins the firm as partner in the Las Vegas office.
(Logo: http://photos.prnewswire.com/prnh/20121024/LA99555LOGO)
An authority in political-activity cases of all kinds, Schrager handles campaign finance compliance matters, election litigation, ballot initiative cases, ethics investigations, and more. He represents state and national political parties; federal, state, and local candidates; legislative caucuses; political action committees; and other clients involved in the political process. His experience and expertise make him a practical fit at Wolf, Rifkin, Shapiro, Schulman & Rabkin, LLP.
"We pride ourselves on affiliating the most promising attorneys from a wide variety of legal specializations, and Bradley Schrager is a prime example of just that," says Michael Wolf of WRSS&R LLP. "We are very pleased to have him as a partner in our Las Vegas office."
In addition to his political-activity law practice, Schrager also has wide experience in appellate matters and complex litigation, handling matters before state and federal appellate courts.
"I admire the fine team of lawyers and the great breadth of practice areas at WRSS&R. I hope to contribute to the firm's continued success by assisting its clients in Nevada, California, and elsewhere navigate complicated and sensitive legal aspects of the political arena," says Schrager.
About WRSS&R, LLP:
Comprised of a team of over 40 attorneys, Wolf, Rifkin, Shapiro, Schulman & Rabkin, LLP, specializes in all areas of law. Offering top quality legal expertise at reasonable costs, WRSS&R, LLP has garnered a national reputation as a leading law firm. Their offices are located in Los Angeles, Las Vegas, Reno, and Birmingham, Alabama.
For more information, please visit http://www.wrslawyers.com/
For media inquiries or to arrange an interview, please contact Tyler Barnett at 323.937.1951 or [email protected]
SOURCE Wolf, Rifkin, Shapiro, Schulman & Rabkin, LLP
In the 21st century, security on the Internet has become one of the most important issues. We hear more and more about cyber-attacks on the websites of large corporations, banks and even small businesses. When online we're concerned not only for our own safety but also our privacy. We have to know that hackers usually start their preparation by investigating the private information of admins – the habits, interests, visited websites and so on. On the other hand, our own security is in danger bec...
Oct. 27, 2016 04:45 AM EDT Reads: 423
The Internet of Things (IoT), in all its myriad manifestations, has great potential. Much of that potential comes from the evolving data management and analytic (DMA) technologies and processes that allow us to gain insight from all of the IoT data that can be generated and gathered. This potential may never be met as those data sets are tied to specific industry verticals and single markets, with no clear way to use IoT data and sensor analytics to fulfill the hype being given the IoT today.
Oct. 27, 2016 04:45 AM EDT Reads: 2,867
Enterprises have been using both Big Data and virtualization for years. Until recently, however, most enterprises have not combined the two. Big Data's demands for higher levels of performance, the ability to control quality-of-service (QoS), and the ability to adhere to SLAs have kept it on bare metal, apart from the modern data center cloud. With recent technology innovations, we've seen the advantages of bare metal erode to such a degree that the enhanced flexibility and reduced costs that cl...
Oct. 27, 2016 04:30 AM EDT Reads: 454
Donna Yasay, President of HomeGrid Forum, today discussed with a panel of technology peers how certification programs are at the forefront of interoperability, and the answer for vendors looking to keep up with today's growing industry for smart home innovation. "To ensure multi-vendor interoperability, accredited industry certification programs should be used for every product to provide credibility and quality assurance for retail and carrier based customers looking to add ever increasing num...
Oct. 27, 2016 04:00 AM EDT Reads: 755
Without lifecycle traceability and visibility across the tool chain, stakeholders from Planning-to-Ops have limited insight and answers to who, what, when, why and how across the DevOps lifecycle. This impacts the ability to deliver high quality software at the needed velocity to drive positive business outcomes. In his session at @DevOpsSummit 19th Cloud Expo, Eric Robertson, General Manager at CollabNet, will show how customers are able to achieve a level of transparency that enables everyon...
Oct. 27, 2016 04:00 AM EDT Reads: 1,361
@DevOpsSummit has been named the 'Top DevOps Influencer' by iTrend. iTrend processes millions of conversations, tweets, interactions, news articles, press releases, blog posts - and extract meaning form them and analyzes mobile and desktop software platforms used to communicate, various metadata (such as geo location), and automation tools. In overall placement, @DevOpsSummit ranked as the number one 'DevOps Influencer' followed by @CloudExpo at third, and @MicroservicesE at 24th.
Oct. 27, 2016 03:45 AM EDT Reads: 4,121
In his general session at 19th Cloud Expo, Manish Dixit, VP of Product and Engineering at Dice, will discuss how Dice leverages data insights and tools to help both tech professionals and recruiters better understand how skills relate to each other and which skills are in high demand using interactive visualizations and salary indicator tools to maximize earning potential. Manish Dixit is VP of Product and Engineering at Dice. As the leader of the Product, Engineering and Data Sciences team a...
Oct. 27, 2016 03:45 AM EDT Reads: 723
"Media Sponsor" of SYS-CON's 19th International Cloud Expo, which will take place on November 1–3, 2016, at the Santa Clara Convention Center in Santa Clara, CA. CloudBerry Backup is a leading cross-platform cloud backup and disaster recovery solution integrated with major public cloud services, such as Amazon Web Services, Microsoft Azure and Google Cloud Platform.
Oct. 27, 2016 03:45 AM EDT Reads: 1,506
In the next forty months – just over three years – businesses will undergo extraordinary changes. The exponential growth of digitization and machine learning will see a step function change in how businesses create value, satisfy customers, and outperform their competition. In the next forty months companies will take the actions that will see them get to the next level of the game called Capitalism. Or they won't – game over. The winners of today and tomorrow think differently, follow different...
Oct. 27, 2016 03:45 AM EDT Reads: 1,112
The security needs of IoT environments require a strong, proven approach to maintain security, trust and privacy in their ecosystem. Assurance and protection of device identity, secure data encryption and authentication are the key security challenges organizations are trying to address when integrating IoT devices. This holds true for IoT applications in a wide range of industries, for example, healthcare, consumer devices, and manufacturing. In his session at @ThingsExpo, Lancen LaChance, vic...
Oct. 27, 2016 03:30 AM EDT Reads: 3,830
Regulatory requirements exist to promote the controlled sharing of information, while protecting the privacy and/or security of the information. Regulations for each type of information have their own set of rules, policies, and guidelines. Cloud Service Providers (CSP) are faced with increasing demand for services at decreasing prices. Demonstrating and maintaining compliance with regulations is a nontrivial task and doing so against numerous sets of regulatory requirements can be daunting task...
Oct. 27, 2016 03:15 AM EDT Reads: 1,860
What are the successful IoT innovations from emerging markets? What are the unique challenges and opportunities from these markets? How did the constraints in connectivity among others lead to groundbreaking insights? In her session at @ThingsExpo, Carmen Feliciano, a Principal at AMDG, will answer all these questions and share how you can apply IoT best practices and frameworks from the emerging markets to your own business.
Oct. 27, 2016 03:00 AM EDT Reads: 2,691
Big Data has been changing the world. IoT fuels the further transformation recently. How are Big Data and IoT related? In his session at @BigDataExpo, Tony Shan, a renowned visionary and thought leader, will explore the interplay of Big Data and IoT. He will anatomize Big Data and IoT separately in terms of what, which, why, where, when, who, how and how much. He will then analyze the relationship between IoT and Big Data, specifically the drilldown of how the 4Vs of Big Data (Volume, Variety,...
Oct. 27, 2016 02:45 AM EDT Reads: 1,591
Between the mockups and specs produced by analysts, and resulting applications built by developers, there exists a gulf where projects fail, costs spiral, and applications disappoint. Methodologies like Agile attempt to address this with intensified communication, with partial success but many limitations. In his session at @DevOpsSummit at 19th Cloud Expo, Charles Kendrick, CTO at Isomorphic Software, will present a revolutionary model enabled by new technologies. Learn how business and deve...
Oct. 27, 2016 02:45 AM EDT Reads: 1,534
SYS-CON Events announced today that SoftNet Solutions will exhibit at the 19th International Cloud Expo, which will take place on November 1–3, 2016, at the Santa Clara Convention Center in Santa Clara, CA. SoftNet Solutions specializes in Enterprise Solutions for Hadoop and Big Data. It offers customers the most open, robust, and value-conscious portfolio of solutions, services, and tools for the shortest route to success with Big Data. The unique differentiator is the ability to architect and ...
Oct. 27, 2016 02:15 AM EDT Reads: 1,127

subset: commoncrawl


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Fulton, NY -- The G. Ray Bodley High School class of 2015 marched into their high school years bright and early this morning with a full day of activities to get them acquainted with their new school.
The Freshmen First Day Program involved students receiving their schedules and watching a video about the school. Then they were off to their homerooms.
From there, they found their lockers and tried out those pesky combinations, got a tour of the building, were able to stop at various stations in the building to meet teachers and staff and go to an area where upperclassmen explained all the different extracurricular clubs and activities the freshmen can join.
After all that, they have lunch, see a fashion show in the auditorium and then go through their schedules, finding all their classrooms and meeting all their teachers.
"We want you to get familiar with the high school and make new friends," said Debbie Stuetz, vice principal.
The freshmen also were asked if they would accept the theme for the year: Dare to Excel. Most in the auditorium yelled they would.


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Ancel creating game building tools
Ubisoft helping the little guy
Yves Guillemot has finally cleared up what has been going on with veteran designer Michel Ancel, and rumours of his departure in his presentation at this year's E3.
The Beyond Good and Evil creator has been building tools to empower game makers with the ability to build games for digital distribution platforms.
The flagship title created to show off the tools is a 2D Rayman game in a quirky cartoon style.
The title is called Rayman Origins, and was created by five people.
Expect more news on Rayman Origins and the creative tools really soon.
Latest News
- Call of Duty: Black Ops III is coming to the PS3 and Xbox 360 after all
- Tomonobu Itagaki's Devil's Third gets a release date
- Adr1ft is coming to PC and consoles at the end of the summer
- EA gives the new Mirror's Edge a name – Mirror's Edge Catalyst
- ZombiU PS4 and Xbox One port reportedly in the works
- Mike Bithell's Volume to be released this August
- Gearbox's new shooter Battleborn gets a pre-E3 trailer
- Steam Controller launches in October, Steam Machines arrive in November
- Gears Of War devs Black Tusk change their name to The Coalition ahead of E3


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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 Kiley De Donder at 8:46 AM under Agriculture | Coffee Shop Talk | General | Nutrition | Recipe
Earlier this week our local radio station was talking about Valentine's Day and whether or not the talk show hosts' had plans for surprising their "Valentines". Neither of the two had really narrowed down their ideas, which led into a few interesting facts shared about how many people in America actually procrastinate until the last minute to think of a special treat or adventure for their loved ones. In our house, we don't typically go-all-out for Valentine's Day. We might not shower eachother with flowers, stuffed bears and loads of chocolate hearts…but, we do enjoy celebrating our love of BEEF together. I wouldn't be surprised if every Valentine's Day my husband and I have celebrated together was commemorated with a nice steak dinner of some sort
In the spirit of Valentines Day I just had to share this sweet surprise our ranch received via email this week. Now, isnt that just the cutest photo ! Clearly this gal did not procrastinate! For several years now, our farm/ranch has helped sponsor a youth program at the American Royal called the Calf Scramble. So to tell the story behind the photo, this younglady is a participant in this year's calf scramble program, and lives in Montana! The program gives the opportunity for students 7-12th grades to compete for a heifer to take home and raise for a year and return to the American Royal Calf Scramble Show in the fall. It's a great agrarian based educational experience for kids across the country and helps them get started raising beef cattle! And that, is something close to our heart. Not only do we love our friends and family, but as ranchers we love to care for and raise our animals too.
If you're still looking for a few last minute dinner ideas for that special someone, I recommend browsing a number of the awesome Valentine's Day dinner ideas at http://www.beefitswhatsfordinner.com/recipecollection.aspx?id=10023
Much love,
Tags: Animal Welfare, agriculture, Beef, Cattle, Family Farms, Food Production, Kansas, Ranch, Steak
Published by Kiley De Donder at 3:19 AM under Agriculture | Coffee Shop Talk | Nutrition | Recipe
Over the weekend our family wrapped up the final Christmas gathering for the season. It was truly a joyous occasion! Along with the out of town siblings and cousins, came a solid storm of rain and sleet. Precipitation is welcomed 9 times out of 10 on the farm, but lately it's turning into a nuisance. With the abundance of moisture we've received it makes for tougher conditions for the cattle and with shorter days, cold temps and hardly any sun it takes forever for the ground to dry up. We spend extra time feeding and providing shelter to minimize the stress of the conditions. Here's an inside look at chore time from this weekend.
Cattle lined up at the bunks Big round bales of hay are rolled out for pastured cattle to eat.
It's a fun change of pace to have everyone home on the farm during the holidays. There are always tons of fun and never a shortage of food. Another perk of big family gatherings, there tends to be a few leftovers. Not all families love leftovers, but ours seems to eat them just fine. So, I thought I'd share an extremely quick beef and sweet potato hash recipe that uses several common ingredients you're likely to have on hand following a traditional family gathering on a Kansas farm… Hashes are a great way to use leftovers. The combination of ingredients is limitless and work great morning, noon or night. And at less than 350 calories per serving, you can enjoy it without the guilt of a big dish and all the "fixings"
For additional leftover recipe ideas visit beefitswhatsfordinner.com
Have a happy and prosperous New Year!
12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
1 large sweet potato, unpeeled, cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 tablespoon taco seasoning mix
1/4 cup water
1 tablespoon vegetable oil
2 tablespoons reduced-fat or regular dairy sour cream
1 teaspoon hot sauce
Chopped fresh cilantro
Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
Garnish with cilantro, as desired. Serve with sour cream mixture.
Nutrition information per serving: 329 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 63 mg cholesterol; 387 mg sodium; 33 g carbohydrate; 5.4 g fiber; 26 g protein; 3.0 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 26.1 mcg selenium; 5.6 mg zinc; 4.7 mg choline.
This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.
Tags: agriculture, Animal Welfare, Cattle, Family Farms, Food Production, Kansas, Ranch, recipe, Steak, Roast
Published by Heath Larson at 8:15 AM under Agriculture | Coffee Shop Talk | General
I clearly remember feeling completely out of my element when working my first non-farm job. Each day began and ended at the time clock, punching my card so my hours could be tracked. Conversely, in a farm family, "work" is woven into every single fiber of family life. Vacations happen when rain forces you out of the field. Summers revolve around wheat harvest, while winters revolve around twice-daily cattle feeding, periodic cattle drives, and late-winter calving. Fortunately, during the limited amount of down time, the rewards of farm life can't be topped. Were it not for family farm ground, I probably never would have had the opportunity to bond with my close friends over duck and pheasant hunts. I grew up picking and eating sweet corn all summer long, the perfect complement to a fresh grilled, home-raised T-bone steak shared in the company of family after a day of hard work.
Today, I still carry these lessons with me. I don't have to punch a time clock anymore, but, consistent with what I grew up with, I know I will be at work until the job is done, however long it takes. Meal time is truly a sacred time for our growing family to relax, re-connect, and enjoy a cut of lean beef that supports the farm culture for which we are so thankful. Perhaps the greatest rewards come when we take the time to return with our children to the farm to help with day-to-day tasks. Last week, I took my son Andrew with me to help my father out with hauling heifers out of their summer pastures and cutting milo. While waiting for "Grandpa Craig" to dump another load of milo on the grain cart, I asked Andrew why he liked coming to the farm so much. His response? "I just like being with you, Dad." Now that is a family work culture worthy of much thanksgiving.
Tags: agriculture, Beef, Cattle, Family Farms, Food Production, Kansas, Ranch, Steak
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 Robin Kleine at 8:21 AM under Agriculture | Coffee Shop Talk | General
Often when we speak of cattle production we only think about the meat we get from these animals. A juicy rib-eye is certainly a good supper (or breakfast or lunch for that matter), but sometimes we over look the MANY other products we get from cattle. These are called by-products, or secondary items that are produced in addition to the principal product.
Image courtesy of the Florida Beef Council
Obviously leather is a by-product, as it is made from the hide of animals. Therefore, items like car upholstery, wallets, purses, coats and footballs. Did you know that you can make 20 footballs with just one cowhide?
From the glands and organs of cattle, we get ingredients for making asphalt, plastic, insulation, medicines and soap. FUN FACT: Insulin is perhaps the best-known pharmaceutical derived from cattle. There are 5 million diabetics in the United States, and 1.25 million of them require insulin daily. It takes the pancreases from 26 cattle to provide enough insulin to keep one diabetic person alive for a year
Additionally, items like piano keys, chewing gum, knife handles and other candies are made from the bones and horns of cattle.
For more information regarding beef cattle and beef by-products, check out this handout from the Oklahoma Cooperative Extension Service -- http://www.ansi.okstate.edu/outreach-extension/uploaded_files/4-h-files/files/beef-handouts/beef%20byproducts.pdf.
Besides beef, which cattle by-products did you use today?
Until next time,
Tags: agriculture, Cattle, Food Production, Kansas, Steak
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
Published by Katie Sawyer at 3:16 AM under Coffee Shop Talk | General
My father has always been the grill master in our house. My mom does the prep work; my father makes it great.
But my dad always operated the grill with a more-is-better attitude. More heat, more time, more done. I thought it was fine. I didn't know any different. That is until my farmer/rancher husband came along. He had a whole different take on grilling and it was, well, delicious. Thankfully, my father was a willing student and quickly amended his grilling habits to create delicious medium-done steaks we all love.
As we approach Father's Day this Sunday, I know I will find at least one of the men in my life – my father or my husband – behind the grill. When you raise beef, you tend to incorporate it into a lot of family meals. Plus, summer is the perfect time to enjoy a big, juicy steak.
It took my 30-something husband to teach my 60-something father the tips to perfect grilling. Thankfully, the Beef Checkoff (www.beefitswhatsfordinner.com) has simple, easy tips and recipes to make anyone a better griller. http://www.beefitswhatsfordinner.com/grilling.aspx A few tips to make your Father's Day grilling adventure the best one yet . . .
Marinate your steaks and let them rest at room temperature before cooking. Don't take your steaks directly from the refrigerator to the grill.
Make sure your grill is nice and hot before adding the steaks. You want the heat to get to work immediately.
Leave the steaks alone – quick poking, checking or flipping your meat. Closing the lid on your grill will keep the heat in and your fingers out!
Steaks will typically require 3-7 minutes of cooking on each side, depending on thickness. You can also add marinade or salt and pepper while on the grill.
Make sure your steak reaches safe internal temperatures. That's 145°F for medium rare and 160°F for medium doneness.
Don't be quick to cut your steak. Let the steak sit for a minute or two before serving. This allows the juices to redistribute and make every bit juicy and delicious.
While you are enjoying your steak, don't forget to wish your father a Happy Father's Day – a great dessert to accompany your steak might just do the trick!
Tags: Beef, Grilling, Kansas, lean beef, Steak
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Melissa Musick Nussbaum lives in Colorado Springs, Colo. She is coauthor, with Jana Bennett, of Free to Stay, Free to Leave: Fruits of the Spirit and Church Choice. Her latest book, with co-author Anna Keating, is The Catholic Catalogue: A Field Guide to the Daily Acts That Make Up a Catholic Life, published by Random House/Penguin Press, and available for pre-order now and in bookstores February 2016. You can follow her daily at thecatholiccatalogue.com.
Melissa Musick Nussbaum
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In This Issue
October 21-November 3, 2016
- Reformation's anniversary brings commemorations, reconsiderations
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- Editorial: One-issue obsession imperils credibility
- Special Section [Print Only]: SAINTS


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Rated 4.4 out of 5 by 112 reviewers.
Rated 5 out of 5 by Chris4001 Clean and quiet Clean and quiet. What more could yo want from a hotel. A big shout out to Nicole who checked us in. The friendliest front desk person I've ever had. She was awesome. Made we feel completely welcome. October 24, 2016
Rated 5 out of 5 by ET7313 Central Location in Saginaw Pleasant staff, very clean, nice pool. September 1, 2016
Rated 2 out of 5 by Robert645 Poor service I recently stayed at this hotel after booking thru my SPG app on phone. When I arrived at the hotel, they did not have my reservation and told me they were having difficulties communicating with SPG system. I showed them confirmation number and Gold status card. They reacted like they were doing me a favor by finding me a room that I already had a confirmation number for. Refused to offer any Gold member amenities since their computer system was down. Very rude throughout process and unprofessional at best. Will not stay here again. August 15, 2016
Rated 5 out of 5 by Kris42 Great price We had been in Mackinac island for the week and left there on Saturday. Drove to the upper peninsula for the afternoon then started our way back home. There were no vacancies in any of the hotel/motels between here and Sault Ste Marie. Finally found this one! Nicole was a great help when we checked in and today. August 7, 2016
Rated 4 out of 5 by Traveller30 Nice pool but some staff needs to be re-trained Lovely hotel with a beautiful indoor/outdoor pool and whirlpool. Only negative comment is that front desk staff needs to be re-trained. It was great during check-in that I got upgraded (but I had to ask); during check out, the front desk staff saw me standing there but ignored me and continued to talk to other people for over a minute about parties! Finally another staff came out and helped me but got interrupted by the phone. The other lady staff was still chatting (over 2 min now) and didn't pickup the phone. The staff helping me had to pickup and serve the person on the phone first. 5 min later, he continued with my check out which took 10 seconds. Obviously there was no respect maybe because I looked young and was not dressed for business meetings. August 4, 2016
Rated 2 out of 5 by ZZGGOC Saginaw unrest!!! Not family friendly, - Room very small crowded. - rm AC energy management Sys doesn't keep on during vacant or sleep, need to wake up to activate constantly. - no fridge & microwave in rooms, although they spent money to carpet the stairwells. - fitness rm AC not working July 23, 2016
Rated 1 out of 5 by SlyTtace Sweat Box and Horrible Service The new money saving thermostat saves them Money while you sleep in sweat. No Hacking this one like typical hotel VIP modes. No platinum recognition at all just here are your keys and the 2 rooms are both accessible which was not what we requested. Avoid at all costs of you want to sleep without sweating all night and expect to be acknowledged for your loyalty as a SPG elite member. Run far away. July 14, 2016
Rated 3 out of 5 by jwlou Nicest place in Saginaw Very nice hotel for the area. Only complaint would be the slow laundry service. Seems each week, the laundry would be delayed in getting back to my room. This most recent week, I never got it back. Lucky I am going back again next week otherwise those clothes would be lost... March 5, 2016


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Check out www.Parkinson.ca
We are moving our website to www.Parkinson.ca, under the local office tab. Here you can find up to date information about Parkinson Canada in Ontario: Click here
Hope in Bloom 2016
The Hope in Bloom campaign raises funds through the sale of fresh-cut and potted tulips. Tulips are sold in bunches (8 stems) or as a potted plant (5-6 stems) in a variety of colours.
Click here for full tulip locations schedule
Lunch Time Chats with Sandie
Our resident nurse and Coordinator of Client Services & Education, Sandie Jones, will host Lunchtime chats every month over the telephone on a variety of important Parkinson topics.
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Click here to watch the March session.
Life Lists Challenge for Parkinson's
It's simple, choose from one of six available life list dreams events and cross something off your life list. Pick a partner with Parkinson's whose story means something to you. Meet your fundraising goal. Qualify to live a dream. Read more here.


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- the Localization of Production,
- on a Human Scale,
- for Local Consumption,
- using Locally Available Inputs.
# # #Here are a few links to pertinent information:
- Cutting Edge Capital Raising "The place to talk about capital-raising for [and investing in] small community businesses."
- The Peer-to-Peer Foundation [1] is "Researching, documenting and promoting peer-to-peer practices," including investing. Also, see their blog [2].
- Alcohol Can Be a Gas [3] Alcohol is a fuel that can be produced locally with virtually no negative impact.
- The Slow Money Alliance [4] is working to facilitate local investment


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Compliance into the Weeds-Episode 16-SOX reporting & disclosure controls and COSO Framework unity
FCPA Compliance Report-Episode 287-the FCPA Mock Trial Institute
FCPA Compliance Report-Episode 286-Use of Technology in Supply Chain Risk Management
FCPA Compliance Report-Episode 285, Francine McKenna on the Taylor Bean litigation against PwC
FCPA Compliance Report-Episode 284, Mike Scher
Todd Stitt Explains What Will Trigger an E&O Claim
Mark Robinson Discussed How to Avoid Unlawful Broker Fees
Spencer Hamer Discusses Commission Agreements
FCPA Compliance Report-Episode 283-Sam Buell, criminal law and the Wells Fargo scandal
FCPA Compliance Report-Episode 282-SCCE CEI Wrap-up, Part II
This Week in FCPA-Epiode 24, the SCCE Edition
FCPA Compliance Report-Episode 280-Tim Hedley and Rich Girgenti on their new book The New Era of Regulatory Enforcement
Compliance into the Weeds-Episode 14-Wells Fargo and the Fraud Triangle
Tax Considerations for BDC Consolidation Transactions
Ten Hallmarks of an Effective Compliance Program-Hallmark 10
Ten Hallmarks of an Effective Compliance Program-Hallmark 6
This Week in FCPA-Episode 18, the Olympics edition
FCPA Compliance Report-Episode 274, Scott Lane on an holistic approach to third party management
FCPA Compliance Report-Episode 273
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NaviFirm Plus 3.2
... NAVIFIRM is the ultimate all-purpose tool for downloading Nokia firmware images, obtaining lists of product codes, and ... your phone. NAVIFIRM downloads all this straight from Nokia's servers so you don't have to wait for people to post data packages and lists of product codes.
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text:
80/20 Housing in NYC: A Trend That's Good for Everyone?
Affordable housing in Manhattan can be elusive, but a recent trend among developers of NYC rental apartment buildings also means that, sometimes, it can be quite luxurious. Let me explain.
For many years, NYC real estate developers were offered tax incentives if they agreed to set aside a certain percentage, usually 20%, of their individual apartments--or, "housing units"--as need-based affordable housing--hence the term 80/20 housing.
For just as many years, developers would simply build a whole different building (sometimes in another borough) for their NYC affordable housing rental tenants, or, at a minimum, segregate the two types of residents within the building, sometimes creating separate entrances.
But as The New York Times reported recently, in 2008 that all changed.
In order to receive the most attractive tax incentives today, New York City rental apartment developers can't sequester one type of tenant from another. And with the dramatic increase of high-end luxury rental apartment buildings being built as 80/20 housing in NYC, this can lead to some unusual (though becoming slightly more usual) situations.
For example, someone making, say, $300,000 a year and paying $3,000 a month for a Manhattan studio apartment may be living next door to someone who makes $30,000, and pays just $500 a month for the same amount space.
This is good news for everybody in the NYC rental apartment market: developers, market-price tenants, affordable-housing tenants. For one thing, getting the tax incentives is often the only way anyone can afford to construct all these great new NYC rental buildings, such as Midtown West buildings Emerald Green (in the Garment District), Silver Towers and MiMA (in Clinton/Hell's Kitchen), as well as downtown's Tribeca Green in Battery Park City, all of which are 80/20s.
As Gary Jacob of Glenwood Management says "I do not believe you can build a 100 percent rental building in Manhattan where you do not do an 80/20." Another benefit is the law helps the market-price tenants as well, because their apartments are automatically rent-stabilized for a set number of years.
Of course, getting an affordable-housing apartment in one of these 80/20 housing rental buildings isn't easy, mostly because, no surprise, the demand far exceeds supply. Also, requirements can be quite stringent (credit history, references, in-home visits, etc.).
For a look at current (and upcoming) New York City affordable-housing lotteries, which can be entered only after a pre-screening process which, as the Times reports, weeds out as many 60% of the applicants (before the more in-depth screening takes place), the NYC Department of Housing Preservation and Development website is a good place to start.


text:
While Jalen Rose was in Bloomington, Ind. checking out the Michigan-Indiana game over the weekend, he apparently made the bold claim that during Michael Jordan's famous "Flu Game" he wasn't battling the flu at all, but instead was hungover.
Rose allegedly found his way into a college party, hung out with a bunch of Indiana kids until the early hours of the morning, had a few drinks, and perhaps a few more and went on telling a few stories and taking some pictures.
Of the stories he told, Rose allegedly claimed Jordan was actually hungover during his "Flu Game," and he was sure that Reggie Miller's ex-wife Marita Miller burned Reggie's house down back in 1997.
There were a few other stories to be told about his night in Indiana, and you can check them all out here (via Reddit, h/t lostlettermen.com).
However, it seems that the boldest, most history-altering claim is that Jordan was actually hungover, rather than sick when he scored 38 points and had seven rebounds and five assists in Chicago's 90-88 win over the Utah Jazz in Game 5 of the 1997 NBA Finals.
Chicago was in the NBA Finals, in a 2-2 series, immediately following a loss to the Jazz in Game 4, while in Utah.
Sure, they had two days off between Games 4 and 5 and they were a group of NBA players. It's not too hard to imagine them going out and partying in the days between a game.
However, just re-watching the highlights of that game makes it impossible to believe that he was hungover, rather than sick.
Every time he sits down he's visibly ailing, and not hangover ailing. He's absolutely plodding throughout the game, and when he's not playing, he's on the verge of collapsing.
It's just too hard to believe that he's hungover to the point where he's about to fall down at any possible minute.
I'm usually a big fan of Jalen Rose's stories that he whips out every once in a while, but this one just seems too far-fetched to believe.


text:
After calling it a wrap on Nas's "Nasty" video, director/filmmaker/photographer and co-founder of Decon, Jason Goldwatch releases his music video reel compiled of some of the year's most talked-about tunes. Having worked with an all-star cast of artists over the year which includes the likes of Kanye West, Kid Cudi, Pharrell, Jay Electronica and many others, we can only wait to see what Mr. Goldwatch has in store for the future.
Thanks to Richard Brooks.


text:
The Department of Inland Fisheries and Wildlife is proposing a rule that would increase the number of moose permits available to hunters for the 2004 hunting season. The proposal would increase the number of permits issued by 550 in Wildlife Management Districts 3, 6, and 11 in Eastern Aroostook County.
In 2003, 900 permits were issued in those three WMDs that stretch from Route 11 east to the Canadian border; the proposal calls for 1,450 permits in those WMDs for the 2004 hunting season, an increase of 161%. This year, 2,585 moose hunting permits were issued statewide. Under this proposal, the department would increase that to 3,135 permits. 3,000 permits were issued from 1999 - 2002. The 3,135 permits would be the most issued since the modern moose hunt resumed in 1980.
There will be a public hearing concerning the proposal on Thursday, November 6, 2003 at 6:30 at the Presque Isle Fish and Game Club on Parson's Road in Presque Isle. Those unable to attend the hearing can be heard by emailing their comments before November 17 to firstname.lastname@example.com [2] or by writing to Andrea Erskine, Inland Fisheries and Wildlife, 41 State House Station, Augusta, ME, 04333.
[1] http://www.addtoany.com/share_save?linkurl=http%3A%2F%2Fwww.biggamehunt.net%2Fnews%2Fifw-proposes-increased-moose-permits&linkname=IFW%20Proposes%20Increased%20Moose%20Permits%20%7C%20Big%20Game%20Hunt
[2] mailto:email@example.com
[3] http://www.biggamehunt.net/sections/Maine
[4] http://www.biggamehunt.net/sections/Moose


text:
Timed with the release of King of Fighters XII to Xbox 360 and PlayStation 3, we've got a new trailer that shows off the gameplay with some star fighters.
In this lengthy trailer, we see the entire process of selecting a team and going through a match, using some notable characters like Kyo, Leona, and Joe Higashi. This installment should tide fans over until Maximum Impact III is finally announced.
Hard to believe King of Fighters has been around this long.


text:
43rd Intake Graduation – 2016
It is wonderful to see 8 graduates from 5 different countries, going to 6 different countries, equipped and commissioned at ACTI's graduation on 1st April 2016. Ready, set and go!
Michelle's Testimony: ACTI – A Course That Inspires! "I can proclaim the LORD's goodness for giving me the opportunities to hear, learn & witness His love & mighty works through the lives of missionaries, ACTI coordinators & trainees who impacted my life!
42nd Intake Graduation – 2015
Capturing the joy and the excitement of these 6 graduates who have studied together, prayed together, ministered together and graduating together with their friends and well-wishers on 16 October 2015. Congratulations!
ACTI CELEBRATES 30th ANNIVERSARY – May 2015
What a joy and what a day as we celebrated God's goodness and guidance for the 30 years of training new workers for the field. Together with many supporters and friends, ACTI held the anniversary on 22nd May 2015 along with the graduation of the 41st Intake of 12 graduates.
Asian Cross-Cultural Training Institute
ACTI has trained more than 315 cross-cultural missionaries and workers who are now serving in Asia and Africa. Our mission is to equip cross-cultural workers for churches and mission agencies working in Asia and beyond.
Our graduates are from S. Korea (34%), Hong Kong (15%), Taiwan (8%), Singapore (13%), other Asian countries (25%) and Western countries (5%). Through a multi-cultural residential program, ACTI seeks to impart the knowledge, skills and character formation needed for cross-cultural workers to be effective in their future ministries.


text:
Articles on this page are available in 1 other language: Chinese (Simplified) (4) (learn more)
Comprehensive Description
The Sargassum Fish (Histrio histrio) is a member of the frogfish family (Antennariidae), a group of small, globular fishes with stalked, grasping, limb-like pectoral fins with small gill openings behind the base, a trapdoor-like mouth high on the head, and a "fishing lure" (formed by the first dorsal spine) on the snout. The Sargassum Fish occurs worldwide in tropical and warm-temperate waters. It typically lives in open waters in close association with floating Sargassum Weed (Sargassum natans and S. fluitans), but is frequently blown into nearshore and bay waters during storms. (Boschung et al. 1983; Robins and Ray 1986) Although the Sargassum Fish is capable of swimming quite rapidly, it often crawls through the Sargassum Weed, using its pectoral fins like arms (Rothschild 2004).
National Distribution
United States
Origin: Native
Regularity: Regularly occurring
Currently: Present
Confidence: Confident
Type of Residency: Year-round
The Sargassum Fish (Histrio histrio) occurs worldwide in tropical and warm-temperate waters. In the western Atlantic, it is found from Massachusetts, Bermuda, and the northern Gulf of Mexico and West Indies to southeastern Brazil. (Boschung et al. 1983; Robins and Ray 1986) A small number of specimens have been collected on several occasions off the Kona coast of Hawaii. The discovery of two small juveniles (both about 10 mm SL) here indicates that these specimens are the products of a breeding population rather than migrants from the west. (Pietsch et al. 1992).
The Sargassum Fish has the broadest longitudinal and latitudinal range of any frogfish. Its distribution largely coincides with that of floating Sargassum Weed, with which it is apparently an obligate associate. In the western Atlantic, this species extends from the Gulf of Maine to the mouth of the Rio de la Plata, Uruguay. On the eastern side of the Atlantic, it is apparently quite rare; Pietsch and Grobecker (1987) reported specimens only from the Azores and off West Africa. An old record from Vardo, northern Norway, is likely based on a straggler carried northward by the North Atlantic and Norwegian currents. In the Indian Ocean, the Sargassum Fish is known from the tip of South Africa eastward to India and Sri Lanka, with verified records from the Red Sea, Madagascar, Reunion, and Mauritius. In the western Pacific and on the western margin of the Pacific plate, it occurs from Hokkaido, Japan, to tropical Australia (about as far south as Perth in the west and Sydney in the east), including Taiwan, the Philippines and Moluccas, and the southern coast of Papua New Guinea. There are rare but verified records from Guam, Tonga, New Caledonia, and the North Island of New Zealand. (Pietsch and Grobecker 1987; Pietsch et al. 1992 and references therein)
Physical Description
The Sargassum Fish is unscaled and (unusually for a frogfish) as a consequence has skin that is smooth rather than sandpapery. Its color is variable and changeable, depending on the amount of light and the mood of the fish. It is typically boldly patterned with mahogany brown on a yellowish to olive background, its mottled pattern helping it blend in with the Sargassum Weed in which it lives, but it may be almost black or predominantly yellow with dark spots and blotches. It has many fleshy tabs, the largest on the chin and belly. Its "lure" is a fleshy bulb with filaments attached to a short "pole". The lure is formed by the first dorsal spine; the second and third dorsal spines are large, depressible, and covered with skin bearing fleshy cirri (fingerlike protuberances). (Robins and Ray 1986).
Max. size
The Sargassum Fish may reach a length of 20 cm, but rarely exceeds about half this size (Robins and Ray 1986).
Diagnostic Description
Type Information
Catalog Number: USNM 37434
Collection: Smithsonian Institution, National Museum of Natural History, Department of Vertebrate Zoology, Division of Fishes
Collector(s): F. Poey
Locality: Cuba, Greater Antilles, Caribbean Sea, Atlantic
- Type: Poey, F. 1881. Anales de la Sociedad Espanola de Historia Natural Madrid. 10: 340, pl. 6.
Water temperature and chemistry ranges based on 345 samples.
Environmental ranges
Depth range (m): 0 - 4572
Temperature range (°C): 2.258 - 28.409
Nitrate (umol/L): 0.176 - 28.453
Salinity (PPS): 32.493 - 36.622
Oxygen (ml/l): 2.895 - 6.053
Phosphate (umol/l): 0.034 - 1.751
Silicate (umol/l): 0.769 - 34.597
Graphical representation
Depth range (m): 0 - 4572
Temperature range (°C): 2.258 - 28.409
Nitrate (umol/L): 0.176 - 28.453
Salinity (PPS): 32.493 - 36.622
Oxygen (ml/l): 2.895 - 6.053
Phosphate (umol/l): 0.034 - 1.751
Silicate (umol/l): 0.769 - 34.597
Note: this information has not been validated. Check this *note*. Your feedback is most welcome.
Habitat Type: Marine
Water temperature and chemistry ranges based on 345 samples.
Environmental ranges
Depth range (m): 0 - 4572
Temperature range (°C): 2.258 - 28.409
Nitrate (umol/L): 0.176 - 28.453
Salinity (PPS): 32.493 - 36.622
Oxygen (ml/l): 2.895 - 6.053
Phosphate (umol/l): 0.034 - 1.751
Silicate (umol/l): 0.769 - 34.597
Graphical representation
Depth range (m): 0 - 4572
Temperature range (°C): 2.258 - 28.409
Nitrate (umol/L): 0.176 - 28.453
Salinity (PPS): 32.493 - 36.622
Oxygen (ml/l): 2.895 - 6.053
Phosphate (umol/l): 0.034 - 1.751
Silicate (umol/l): 0.769 - 34.597
Note: this information has not been validated. Check this *note*. Your feedback is most welcome.
Recorded at 11 meters.
Habitat: pelagic.
Non-Migrant: No. All populations of this species make significant seasonal migrations.
Locally Migrant: No. No populations of this species make local extended movements (generally less than 200 km) at particular times of the year (e.g., to breeding or wintering grounds, to hibernation sites).
Locally Migrant: No. No populations of this species make annual migrations of over 200 km.
Trophic Strategy
Life History and Behavior
Life Cycle
Molecular Biology and Genetics
Molecular Biology
Barcode data: Histrio histrio
The following is a representative barcode sequence, the centroid of all available sequences for this species.
There are 13 barcode sequences available from BOLD and GenBank.
Below is a sequence of the barcode region Cytochrome oxidase subunit 1 (COI or COX1) from a member of the species.
See the BOLD taxonomy browser for more complete information about this specimen and other sequences.
-- end --
Download FASTA File
Statistics of barcoding coverage: Histrio histrio
Public Records: 18
Specimens with Barcodes: 38
Species With Barcodes: 1
Conservation Status
National NatureServe Conservation Status
United States
Rounded National Status Rank: NNR - Unranked
NatureServe Conservation Status
Rounded Global Status Rank: GNR - Not Yet Ranked
Relevance to Humans and Ecosystems
The only commercial value of the Sargassum Fish is in the aquarium trade (Boschung et al. 1983).
Sargassum fish
The sargassum fish, anglerfish, or frog fish, Histrio histrio,[2] is a frogfish of the family Antennariidae, the only species in its genus. It lives among Sargassum seaweed which floats in subtropical oceans.[3] The scientific name comes from the Latin histrio meaning a stage-player or actor, and refers to the fish's feeding behaviour.[4]
Histrio histrio, a strange-looking fish, blends well with its surroundings in its seaweed habitat. It is laterally compressed and its length can reach 20 cm (7.9 in). The colour of the body and the large oral cavity is very variable, but is usually mottled and spotted yellow, green, and brown on a paler background, and the fins often have several dark streaks or bands. The fish can change colour rapidly, from light to dark and back again.[2] The body and the fins are covered with many weed-like protrusions, but other than these, the skin is smooth without dermal spines. The dorsal fin has three spines and 11–13 soft rays. The front spine is modified into a slender growth on the upper lip known as an illicium, which is tipped by a fleshy lump, the esca. The junction between the head and body is indistinct because there are no gill slits, the gills opening as pores near the base of the pectoral fins.[5] The anal fin has no spines and seven to 13 soft rays. The pelvic fins are large and the pectoral fins have 9-11 rays and are stalked and able to grip objects. The outer rays of the tail fin are simple, but the central rays are forked.[2][6][7]
Distribution and habitat[edit]
Histrio histrio has a cosmopolitan distribution in tropical and subtropical seas down to a depth of about 10 metres (33 ft). It is found in parts of the Atlantic Ocean and the Indo-Pacific Ocean where drifting seaweed accumulates. In the western Atlantic it ranges from the Gulf of Maine south to Uruguay. It has been reported from northern Norway but that sighting is likely to be as a result of its having been carried along by the North Atlantic Current.[1][2]
The sargassum fish is a voracious ambush predator that is also a cannibal.[2] One individual was dissected and found to have 16 juveniles in its stomach.[7] It stalks its prey among the tangled weeds, relying on its cryptic camouflage for concealment. It can clamber through and cling to the seaweed stalks with its prehensile pectoral fins. It dangles its esca as a fishing lure to attract small fish, shrimps, and other invertebrates. It is able to dart forward to grab its prey by expelling water forcibly through its gill openings. It can expand its mouth to many times its original size in a fraction of a second, drawing prey in via suction, and can swallow prey larger than itself.[7]
It is dioecious. At breeding time, the male courts the female by following her around closely. When ready to spawn, the female ascends rapidly to the surface, where she lays a mass of eggs stuck together by gelatinous mucus. This egg raft adheres to the seaweed, where it is fertilised by the male. On hatching, each larva is surrounded by an integumentary envelope and has a large, rounded head, fully formed fins, and eyes with double notches. As the larva develops into a juvenile, this envelope fuses with the skin.[5]
This fish is preyed on by larger fish and sea birds. To avoid underwater threats, it can leap above the surface onto mats of weed. It can survive for some time out of water.[5]
|Wikimedia Commons has media related to Histrio histrio.
|Wikispecies has information related to: Histrio histrio
- ^ a b Bailly, Nicolas (2010). "Histrio histrio (Linnaeus, 1758)". World Register of Marine Species. Retrieved 2012-01-04.
- ^ a b c d e Frogfish (Histrio histrio) Marine Species Identification Portal. Retrieved 2012-01-04.
- ^ Ayling, Tony; Geoffrey Cox (1982). Collins Guide to the Sea Fishes of New Zealand. Auckland, New Zealand: William Collins Publishers. ISBN 0-00-216987-8.
- ^ Histrio Charlton T. Lewis, Charles Short, A Latin Dictionary. Retrieved 2012-01-04.
- ^ a b c Biological profiles: Sargassumfish Florida Museum of Natural History. Retrieved 2012-01-04.
- ^ Histrio histrio - (Linnaeus, 1758) FishBase. Retrieved 2012-01-04.
- ^ a b c Nature's Fast Feeder: The Frogfish Bahamas Wildlife. Retrieved 2012-01-04.
EOL content is automatically assembled from many different content providers. As a result, from time to time you may find pages on EOL that are confusing.
To request an improvement, please leave a comment on the page. Thank you!


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Back stage with some thick black honeys
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Store located in Shopping mall/center : Southcentre Mall
Store brand name : CIBC
Address & Location : Unit 142, 100 Anderson Road, SE Calgary, Alberta T2J 3V1, Canada
State : Alberta
City : Calgary
Phone (Southcentre Mall) : 403 271 7670
CIBC in Calgary, Alberta - Save money and don't miss sales, events, news, coupons. CIBC is located in Southcentre Mall, Calgary, Alberta - T2J 3V1 Canada, address: Unit 142, 100 Anderson Road.
Have you ever visited store: CIBC in Southcentre Mall? Your shopping experience is important. Help other customers and visitors and rate your satisfaction with the CIBC in Southcentre Mall (Calgary, Alberta) - just insert your user review.
Holiday hours: Good Friday 11:00am - 6:00pm
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CIBC (Southcentre Mall) - Calgary Area, Alberta Canada T2J 3V1. Click on the button and get directions to CIBC. Store is also displayed on the map with gps for your navigation.
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Email Scraping
This project received 82 bids from talented freelancers with an average bid price of $342 AUD.Get free quotes for a project like this
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Project Budget$250 - $750 AUD
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Project Description
I need someone to:
(i) go through lawyer and legal practice search directories (provided by me) for each state and territory in Australia;
(ii) do the same for medical general practitioner and alternative/ Traditional medicine directories in Australia
(iii) do the same for tax accountants in each state and territory in Australia
(iii) create separate excel spreadsheets for (A) email IDs for lawyers, by state; (B) email IDs for Licensed GPs, by state; (C) email IDs for tax accountants, by state; and (D) email IDs for trained alternative health/ traditional health providers, by state
The purpose is to create a database mailing list for each of these categories of professionals.
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realmagick.com The shrine of knowledge.
- Driffield snap up Brid's star batsman Rudd
- Driffield Town CC have pulled off a major coup in signing star batsman Casey Rudd from York Senior League outfit Bridlington. The opener won the club's top batsman award again in 2015, and his average of 44.40 put him in the top 10 in Division One.
- First look at Brid's new hotel
- Plans for Bridlington's first hotel in nearly 80 years go on display today, as the developer prepares to submit a long-awaited planning application.
- Win tickets to Brid's Dad's Army premiere
- Bridlington residents are being given the chance to win tickets to the regional premiere of the new Dad's Army film at the Spa Royal Hall. The premiere takes place on Wednesday February 3 - two days before the movie goes on general release to the public.
- Brid's Emmie to launch first single
- 15-year-old Brid girl Emmie with classically trained pianist, composer and TV presenter, Rick Wakeman. Kieran Murray. kieran.
- Above their station: How Dad's Army found a home from home in Brid's station
- It's a little slice of railway history and with the release of Dad's Army it should probably get ready to greet a few more customers. Stephen McClarence takes a seat at Bridlington's station buffet. 0.
Brid\'s is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Brid\'s books and related discussion.
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