text: As a group fitness instructor (GFI) today, you have to keep your eye on two main goals — being professional and popular. These two qualities may be quite different from one another, but they are interdependent. Your goal should be to strive to be untouchable in both of these categories, so to help you, ACE has a number of resources to help you become the best that you can be! From preparing for the exam to putting it into practice, we provide an entire career path for today's professional. Professional In order to become a great group fitness instructor, earning an accredited, respected credential is critical. The ACE GFI certification is offered through a fair and unbiased examination process in which the questions featured on the exam are written in a way that assesses an individual's theoretical and practical knowledge. There are a variety of ACE study materials that include sample test questions, including the online diagnostic practice tests. These questions help you get a feel for the structure and difficulty level of the actual exam questions, but also to get specific feedback on content areas you may know as well as areas you may want to review in more detail before the big day. If you're looking for something a little more interactive, consider the Essentials of Group Fitness Instruction: Demos & Drills DVD, which cultivates both popularity and professionalism in future instructors by providing the tools needed to be able to conduct safe and effective cardio, strength, flexibility, and fusion formats. Truth be told, almost everything that today's GFI need to know to be successful in the industry is discussed in the 3rd edition Group Fitness Instructor manual. Once you're certified as an ACE-certified GFI, you need to maintain your certification through continuing education courses to help further your knowledge and skills in order to best serve your students. It is also important to stay on top of the latest trends and research, and the ACE website is a great resource for both ideas and information. In addition to earning the credential, part of being professional also means having a special skill set. Competent instructors must be able to: Assess a room for safety and cohesiveness Communicate and cue in three dimensions Lead safe and effective group fitness classes from different places within the group exercise space Provide a successful experience for all, including offering progressions and regressions wherever necessary. Conduct safe and effective classes to create a successful experience for everyone in the group. Popular To survive in a somewhat competitive group fitness market, today's GFI has to prove popular among class participants. No managers can justify paying an excellent instructor a generous, fair wage for three students in a group fitness class during a primetime slot, no matter how professional they might be. Popular instructors draw numbers of participants that make the "fishbowl" area of the gyms (the group movement studios) appear to have all the buzz of the hour; it's the place where everyone wants to be! Popular instructors realize their role in creating instructor-driven programming based on their personality because they are truly the "software" in the "hardware" of the machinery and equipment of the rest of the gym. Most importantly, popular instructors understand how to create an experience in which everyone in the group feels successful. Want more great tips on how to excel as an ACE-GFI? Check out some of my best-kept secrets for achieving group fitness success and learn more about how you can go from good to great as a fitness professional!


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Recent Projects: Transportation
Amphibious Robot
Team: Nicolas Burford, Kendall Farnham, Matthew Long, Benjamin Nollet, Rahul Raina, Samuel Winters
Sponsor: Steven Arcone, Cold Regions Research and Engineering Laboratory (CRREL)
Technical Liaison: Steven Arcone
Faculty Advisor: Laura Ray
There is an interest in reliably measuring ice thickness on lakes and rivers for safety purposes in regions where ice cover is common. Currently, the most effective way to continuously measure ice thickness is with ground penetrating radar (GPR) technology. However, the robots that currently conduct these surveys are designed for polar climates with thick ice, and researchers would be unable to recover the robot or radar data if it were to fall through ice. Our sponsor wants an amphibious autonomous vehicle that is capable of towing a GPR unit and transitioning from water back onto ice in the event that it falls through thin lake ice. The first key deliverable is a works-like prototype to show proof of concept of the propulsion system. The robot should be able to drive on ice, move in water, and transition between the two. Additional deliverables include documentation of the design and testing phases, a complete bill of materials and SolidWorks drawings of the prototype, and recommendations for the ENGS 89/90 group that will complete the remainder of this project next year.
See the robot in action on YouTube and learn more about how it was built.
Dartmouth Formula Racing: Electrical Systems Integration
Team: Arthur Bledsoe, Kyle Bojanowski, Eric Din, Christopher Rhoades, Ian Schneider, Erik Skarin
Sponsor: Dartmouth Formula Racing
Technical Liaison: Monte MacDiarmid
Faculty Advisor: Kofi Odame
Dartmouth Formula Racing (DFR) is building an all-electric racecar for the 2014 Formula Hybrid competition. We were tasked with designing and constructing the entire electrical system for the car. Prior to ENGS 89, DFR purchased an electric motor and controller from Mission Motors. Our electrical system was required to interface with these components. We were tasked with creating a high-voltage (HV) battery pack to power the motor and a low-voltage (LV) system to control the high-voltage system. The design of this electrical system was driven by performance requirements supplied by DFR and rules established by the Formula Hybrid competition.
We identified and tested battery cells from different manufacturers. After comparing cells based on cost, availability, electrical performance, thermal properties, and ease of integration, we chose the EIG C020 20Ah cell. Our battery pack design is comprised of 72 of these cells, divided into 4 modules. During discharge, batteries generate heat due to internal resistance. In our pack design, each cell is separated by corrugated plastic sheets to allow airflow for cooling. Per competition rules, we were required to use a battery management system (BMS) to monitor the temperature and voltage of individual cells and turn off the HV system if safety thresholds are crossed. After comparing alternatives, we chose to purchase and integrate the Elithion Lithiumate Pro BMS, which is enabled to communicate via Controller Area Network (CAN) protocol.
To decrease weight and the total number of wires in the system, we created a custom Printed Circuit Board (PCB) to house much of the wiring and analog electronics. The PCB also houses a CAN microcontroller, which performs logical operations on LV signals. This PCB is mounted in a machined aluminum enclosure, along with the BMS master board. We designed our electrical system to easily integrate into the DFR car. We also spent roughly $3,000 less than the budget DFR established for us.
From Barrow with Ice: Temperature Gradient Transport System
Team: Michael Banaciski, Christopher Bodine, Yeunun Choo, Nancy Guevara, Stephen Nodder
Sponsor: Rachel Obbard, Thayer School of Engineering
Technical Liaison: Rachel Obbard
Faculty Advisor: Minh Phan
Our sponsor studies ice core samples that are collected from the field and brought back to the laboratories at Dartmouth. Our goal was to develop a refrigeration system capable of maintaining the natural temperature gradient found on sea ice cores, as they are transported from Barrow, Alaska, to Hanover and subsequently stored for up to 6 months.
We devised, manufactured, and tested a Peltier driven refrigeration system housed within a large wooden box made from ACX Plywood. Within the box, ice cores are isolated from one another and surrounded by polystyrene with an R-value of 5 per inch. For each ice core, three cooling panels are used to maintain the temperature gradient within the ice core. Propylene glycol acts as a coolant for the Peltier thermoelectric chillers and transports waste heat into a chilling unit. The user interface for the system consists of a small waterproof control box mounted to the side of the ice core box that allows users to view the ice cores and select and modify an ice core's target temperature. It also alerts users to overheating emergencies through a series of LEDs. Despite our best efforts to develop a functional and integrated power solution and solve a fluid head loss issue plaguing the cooling loop, these two systems remain incomplete. We have identified the issues and charted a path forward for future developers to untangle the last remaining hurdles and deliver a working product in time for the 2015 research season.
Segway Glide Station
Team: Daniel Bernhard, Ari Jackson, Travis Kuster, Emerson Skufca
Sponsor: Glide LLC
Technical Liaison: Brad Arguello
Faculty Advisor: Solomon Diamond
Segways were released in 2001 and have yet to generate the high levels of sales that were originally expected. The major reason for the failure is that Segways are prohibitively expensive. Assuming people are willing to pay over $6,000 for a Segway, they would still need to find a location to lock and charge it at their destination. Our sponsor approached us with the task of developing a device that would help make the using of Segways on a regular basis more feasible: a locking and charging station.
Requirements for our prototype included safety for users, security of the Segways, ease of use, ability to successfully charge the Segway, and non-prohibitive cost. Our final design minimized the footprint of the station, provided protection for the Segway at all times, and increased safety by eliminating exposed wires, which was a primary concern with other designs. Upon completion of the prototype, we conducted a significant amount of user testing to assess how intuitive it was for first-time users to dock/undock the Segway. Our sponsor is excited about our progress and in the process of taking this project into the next phase.

subset: commoncrawl


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The New York Football Giants are teaming up with the American Red Cross to host their 3rd Annual blood drive presented by Bobs Discount Furniture on Saturday, August 25th from 8:00 AM 2:00 PM at MetLife Stadium.
All presenting blood donors will receive a limited edition special event t-shirt, a chance to have their photo taken with the Super Bowl Trophy, interact with NY Giant Alumni Football players, access to the Legacy Club and much, much more.
Throughout the day, numerous randomly selected blood donors will win autographed NY Giants items and even have the chance to walk away with brand new reclining chair provided by Bobs Discount Furniture.
A limited number of appointments are available, so CLICK HERE or call 1-800-RED-CROSS and make yours today!


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Tacolicious could have been yet another San Francisco culinary hipster, condescending to do business in the 'burbs with a watered-down menu and ho-hum ambiance. But with a name that sounds like it was conceived by a focus group of preschoolers, it has to be good.
Read the full story here Web Link posted Friday, June 14, 2013, 12:00 AM
Town Square
A culinary hipster comes to the 'burbs
Original post made on Jun 16, 2013
Like this commentPosted by Hmmm
a resident of East Palo Alto
on Jun 16, 2013 at 10:47 am
The name of this place is vaguely disturbing, imo & they check your hipster credentials at the door. Instead of eating there, check out La Viga in Redwood City on Broadway if you want a high end taco. Their taco prices are better and the food is very good. There's a real chef at the helm and he truly cares about the food he makes. Their lobster bisque special and prawn empanada are also delicious. Even their creamy, piquant salsa is a treat.


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Access Made Easier
At Commerce, we're always working behind the scenes to make it easier for you to access your money.
Instant Issue Debit CardsGet your Commerce Visa® Check Card instantly!1 No more waiting for your card to arrive in the mail.
- Get a card for your new Commerce account immediately and have quicker access to your funds
- Replace a lost, stolen or damaged card quickly
- Find an Instant Issue Check Card branch near you
Smart ATMsFaster, easier-to-use ATMs for easier deposits and quick cash.
- Deposit cash and checks fast – no envelope or deposit slip needed
- Deposit a mixed stack of bills all at one time2
- Get a picture of your deposited check for record-keeping3
- Choose from more than 370 ATM locations
Online BankingBank from home, the office or wherever you have access to the Internet.
- View your account activity and balances
- Pay bills with Online Bill Pay – it's free with most accounts4
- Transfer funds between your Commerce Bank accounts
Mobile BankingManage your finances from anywhere. Go to commercebank.mobi or download
the Commerce Bank for iPhone app from the App Store or the Commerce Bank Android app from the Google Play Store, then log in to:
- View account balances and recent transaction activity
- Transfer funds between eligible Commerce Bank accounts
- Find the nearest Commerce branch or ATM
- Available at participating branch locations.
- Up to 99 bills may be deposited at one time.
- While an unlimited number of checks can be individually inserted, receipts will show images of first 15 checks deposited.
- Regular Checking and Interest Checking: $6.95/month for up to 20 payments, $0.60 for each additional payment


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Has anyone had experience ordering from http://www.arborday.org. If you could comment on the quality of what you received it would be appreciated. Their selection and prices seem very good and I like their mission. Thanks.
Has anyone had experience ordering from http://www.arborday.org. If you could comment on the quality of what you received it would be appreciated. Their selection and prices seem very good and I like their mission. Thanks.
We've been wondering about this too.
One of our favorite trees for bees is the Red Buckeye. They love it. You don't seem them much around here--always the white. RB are also good for Hummingbirds. Good early season bloomer.
Stay away from the California Buckeye though, it's pollen is toxic to larvae.
Blue Sky Bee Supply
Quality Bee Supplies, Bees and Containers!
I have ordered from them as we'll as my neighbor. Nice trees, came in good shape and all survived transplanting. The trees were smaller whips that might take a year or two longer to bloom than nursery stock, but for the $ I am not complaining!!!
BTW, I became a member and got a discount on my purchase that more than paid for the membership and will probably order more next year.
I agree. Good products especially for the cost.
Thanks for the review. I suspected that given their mission it would be pretty good, but it is nice to get some input from other beeks.
I definitely will be putting in an order and taking advantage of that 10 free trees offer, which lets you select flowering trees that are all good bee trees. Have a great holiday!
I just ordered 30+ trees from them... they only ship out during certain times of the year, which is good for the trees. I like the prices and the quality is excellent.
"Life will find a way - it always finds a way." -Jurassic Park (MOVIE/BOOK)
USDA Zone 5a
Sorry, I should have put this in the previous post... I just recieved my trees from them. They were ordered a few months ago.
"Life will find a way - it always finds a way." -Jurassic Park (MOVIE/BOOK)
USDA Zone 5a
I got some of there free trees for joining up $10. They are whips, I planted mine straight in the ground and had no survivours. If I had to do it again I would put them in individual planters for a couple of years, so I could nurse them along until they were plantable. You will have to work with them.
Please visit my page, Thanks
I joined up and got their free trees a few years ago. As others have noted, the trees were barely more than bare twigs, and none of them lived. Now, granted, they're free... so I guess you could say that even if one or two survived and flourished, then you're ahead of the game.
I had much better success with http://www.fast-growing-trees.com/
Be careful if ordering fruit trees. I've ordered several fruiting pear trees, cherry trees and a nut tree that turned out to be a Golden Jubilee Peach tree. The pear trees turned out to be Bradford and the cherries turned into little pea sized cherries that are inedible. All their stocks on fruit trees have a generic grafted root, if not tended to, will take over the plant. Would suggest going to your local DIY store garden center in spring to get some Russian Sage for nectar source from April til October, as my bees work this plant to death and the honey has a minty taste to it too as a bonus.
Honey is the best thing ever discovered ! http://www.greenanything.net/castle-...oney-farm.html
I get most of my trees from the state nursery now a days, but I have had luck with these folks in the past. http://www.coldstreamfarm.net/default.aspx
They have very nice prices compared to what I've seen at some of the other places.
Rod Sullivan, MO
www.facebook.com/alderaanapiaries https://www.youtube.com/user/rwjedi


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Ethanol is the biggest waste of time. Right now it takes 2 gallons of oil to make 1 gallon of ethanol. It will be a thing of the past. Wind, Solar, true natural resources is the way to go. Research T. Boone Pickens, R.F.K. Jr.. If you/we were to be carbon free, you might have some of the best honey you will ever have.
And Im no tree huger. Im the A-hole that has a truck and s suv. But slowly trying to switch to green.


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Industry Events are the premiere series of opportunities for graduating students to show their work and engage with Industry Professionals. Your event is both a unique & proud moment for you to network & demonstrate your capabilities, and we want you to be prepared!
The Portfolio Center will be hosting 30 minute prep sessions that cover how to present, what to present, what to wear, what else you should have, & how to follow up. There are key tips & practices that you will want to implement to present yourself as professionally as possible.
Upcoming Sessions:
April 17th 12:30pm - 1pm
May 2nd - 10:00am-10:30am
Prep sessions will be at the Portfolio Center | Room 307 | 623 S. Wabash Avenue
Register now for this informative event! cccportfoliocenter.eventbrite.com


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Victoria Jones
UTSA Opens Doors: Victoria Jones shows the international business world to her students
By Cindy Brockwell
Special Projects Writer
(Nov. 20, 2008)--As part of UTSA's growing international programs, Victoria Jones brings a multitude of relationships in South America, Europe, and Asia.
Jones is associate dean for international relations in the College of Business and director of the Business Studies for the Americas program. She's opening doors to international business to students as fast as she can.
Today's headlines
- La Prensa Foundation is newest member of UTSA Lone Star Society
- UTSA alumna Jordan Kaufmann wins $50K for new stent-graft start-up
- UTSA begins new way-finding sign installation this summer at Main Campus
- USA Today: UTSA long jumper Tyler Williamson rescues three-year-old boy
Article tools
She has been at UTSA three years and already rolled out immersion programs for students to participate in intensive studies in Brazil. They visit corporations, talk to executives and learn the culture. Future immersion plans include programming in Chile and Spain.
She started the Global Business Club two-and-a-half years ago with just two students. The average attendance now is 40 students each meeting. She's bringing visiting faculty from Brazil, Australia, Hong Kong, Chile, India and Costa Rica to teach intensive seminars.
Jones enjoys sharing her business network with her students. "UTSA and our students have friends in high places," she said. "They meet our students because they believe in their potential. They believe that the time they spend here will make a difference in a student's life."
She hopes more students will participate in study abroad programs. "The biggest barrier is students' concern that the programs are beyond them... that they could never go to another country."
"But they can!" she insists. There is a variety of international programs being offered and full funding is available for many of the programs.
International travel was the norm for Jones. She grew up in Hawaii. She traveled frequently with family. She once spent a summer doing community service in Hong Kong. Her mother lives in Japan.
An adventurer, she set her sites on Brazil during graduate school. She earned her B.A. in journalism and political science from the University of Southern California, an M.A. in mass communication from the University of Pennsylvania, and her Ph.D. in intercultural communication at Cornell University.
Jones was at Cornell when, with the help of federal grants, she learned to speak Portuguese. She soon found her dream job as associate dean for international relations at the top business school in Sao Paulo. She calls it "putting yourself in the way of good luck," looking for opportunities and being willing to go for it when an opportunity comes to you.
"I loved Brazil, the people and the culture. I fit well there. I wanted a mix of quality of life and professional achievement," she said.
She lived in Brazil five years before moving to San Antonio and UTSA three years ago to be director of business studies for the Americas in the College of Business. The time was right. She was ready to expand her career from focusing on Brazil to all of Latin America.
"UTSA gets the benefit of my Brazilian experience," said Jones. "When I take students down we can visit the fourth largest television network in the world, and the VP of marketing is my friend. We can visit one of the world's largest paper pulp companies and talk to their global innovation VP, another friend. Our students get to ask questions of top multinational executives."
Jones always stresses the team. "It is a great privilege for me to be here at UTSA," she said. "The things we're able to accomplish aren't because of me. We're at the right place, at the right time, with the right people. It really is a team effort, from the legal department, to disbursements, travel and others."
And that leads to her message to students: "When students think about their career, it's about the fit. It's not about how good you can be. It's about your fit with an organization and what you can contribute to a particular group at a particular time. Are they the right kind of people to work together with you?"
Jones has a personal goal to do one fun thing each day. If she hasn't done anything else just for fun before bed, Jones steps outside her home in the country. She looks at the vast sky and appreciates the amazing vast world in which she lives.
She is determined to open that world to UTSA students.
Fun Facts: Victoria Jones' Favorites
- Movie: "Arsenic and Old Lace"
- Music: all over the road -- pop, blues, Brazilian, reggaeton, hip hop, country
- Leisure Reading: fiction
- Restaurant: anything new, something international -- La Marginal, Spice, Vietnamese pho noodles (all recommended by her students this semester)


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August 3, 1969
Houston, TX US
Houston Music Hall
Setlists during this tour included: Train Kept a Rollin', I Can't Quit You Baby, Dazed and Confused, You Shook Me, How Many More Times, Communication Breakdown
Press Review: Page Is 'Led Zeppelin' Helium
Never trust anyone over 20 — that was the obvious attitude of the crowd overflowing the Led Zeppelin concert at the Music Hall.
A shoeless microbopper, denied even standing room, braced a reporter at a side entrance: "Did you come to cover the riot?" he asked, waving a $5 ticket. "If I don't get in I may start one."
Tempers cooled, however, as the 5-million decibel strobe-lit warmup by Southwest FOB, a local rock group, began — 20 minutes late.
Revert to Album
After a long intermission, Zeppelin led off its half of the Sunday night concert with "Sweet Baby," a number obviously unfamiliar to the crowd. Sensing the terrain, the English group reverted to selections from its solo U.S.-released album.
Lead guitarist Jimmy Page is the helium in the Zeppelin. Primarily responsible for the group's unique sound, he is almost a one-man, one-instrument rock band. Cross-fretting, picking, plunking, slapping, even bowing, Page utilizes the peculiarities of amplified guitar to produce dynamic contrasts, echo and simulated feedback effects.
Not All Turned On
In "White Summer," the only solo performance of the evening, Page proved himself as provocative a new guitarist of the Gary Burdon group. Page, too, deserves an LP of his own. Free of the Zeppelin's rather restricting format, his guitar becomes a self-accompanied sitar, perfectly suited to his complex, amplified style.
One's first look at Zeppelin is rather disquieting. After the gutsy, masculine sound of its album, one anticipates four Steve McQueens with long hair. The frail, sensitive lead duo of the Zeppelin personifies the soul of unisex. But the music is what matters — and it's early Hell's Angels. [Houston Chronicle, Aug. 1969]
Submit your personal review of a particular show you attended, updates, corrections, etc., which will be considered for addition to the official online archive.
You may also contact the webmaster at: email@example.com
Submit your personal review of a particular show you attended, updates, corrections, etc., which will be considered for addition to the official online archive.You may also contact the webmaster at: firstname.lastname@example.com
I was there
This was a super gig, we were the only ones sitting in the back, and Plant was playing to us..amazing.


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If you would like to receive Latest News via email, you can Subscribe to our Email Notifications by following these INSTRUCTIONS.
On April 27, Ralph Oliver lost his home of 47 years to a kitchen fire. The house was not equipped with a smoke detector.
A section of Snow Road between Onnes Acres Road and Richardson Road has been closed indefinitely by Doña Ana County due to unsafe driving conditions associated with sinking pavement.
The Doña Ana County Sheriff's Department targeted illegal and unsafe all-terrain vehicle use in a week-long saturation patrol May 25 through June 1.
At 2 p.m. today, President George W. Bush issued a public thanks to volunteers across the United States who participated in activities sponsored by the Keep America Beautiful initiative.
Deputies of the Doña Ana County Sheriff's Department will be running and bicycling in the Special Olympics' Law Enforcement Torch Run on May 27.
The Doña Ana County Sheriff's Department will implement a DWI checkpoint Thursday night, May 22, at an undisclosed location in the county.
Most Dona Ana County offices will be closed Monday, May 26, 2003, to allow employees to observe the Memorial Day holiday.
Doña Ana County Sheriff Juan Hernandez will implement saturation patrols across Doña Ana County on Memorial Day.Saturation patrols also are scheduled for Tuesday, May 27, and Friday, May 30.
Doña Ana County has completed a draft plan for its transition to substantial compliance with the Americans with Disabilities Act, as required by federal law.
Certificates of appreciation from the South Central New Mexico Prevention Coalition will be hand-delivered May 21 to 19 Doña Ana County tobacco vendors who refused to sell tobacco to minors during an April 19 compliance check.


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Garlic-Lime Pork Chops RecipeRead Reviews Be the first to add a review
5 1 1
Cilantro, lime and hot pepper sauce lend south-of-the-border pizzazz to boneless pork chops in this recipe from Paula Marchesi of Lenhartsville, Pennsylvania. "Pretty enough for company, these chops are tender, juicy and delicious," she says.
Recommended: 40 Easy Pork Chop Recipes
- 1/3 cup fat-free Italian salad dressing
- 1/3 cup salsa
- 4-1/2 teaspoons lime juice
- 4-1/2 teaspoons minced fresh cilantro
- 4 garlic cloves, minced
- 1-1/4 teaspoons grated lime peel
- 1/4 teaspoon hot pepper sauce
- 6 boneless pork loin chops (5 ounces each)
- In a large bowl, combine the first seven ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Broil 4 in. from the heat for 4-5 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Baste with reserved marinade. Yield: 6 servings.
Originally published as Garlic-Lime Pork Chops in Taste of Home December/January 2003, p52
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Garlic-Lime Pork Chops
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Reviewed Jan. 15, 2008
"One of the best pork chop recipes we have had in a while. We grilled them 10 min./side instead of broiling and they turned out great. We also made twice the marinade: one batch for marinating and one for basting."


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Dragons v Edinburgh
- The Dragons are looking to get back to winning ways after heavy defeats to Ulster and Connacht and a draw against Zebre.
- If Lyn Jones' men can beat Edinburgh then they will climb to seventh in the table and stretch away from Welsh rivals Cardiff Blues.
- The Scots still have hope of catching the Scarlets in the race for the final spot in next season's premier European tournament and edged the Murrayfield meeting between the sides 16-13 thanks to Harry Leonard's penalty with the final kick.
- The Dragons have not lost to Edinburgh at Rodney Parade since 2006.
Comments are closed on this article.


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Jenkins council seeks more bids on street repair
A 2012 proposal for a streets proposal from Widseth Smith & Nolting (WSN) engineering firm was brought back to the Jenkins City Council on Sept. 9, according to draft minutes.
When the proposal was originally reviewed following budget discussions in 2012, it was suggested that it be discussed again in 2013. City Engineer Dave Reese said the estimated cost has not changed since that time. City Clerk Krista Okerman said the study would help the city to budget in the future and could be used as a planning tool.
Resident Ed Roberts asked if the study could be conducted by Anderson Brothers, because he felt the WSN price was too high. Resident Billy Johnson agreed.
Jenkins Mayor Jon Lubke said the city was looking for more extensive reports. He told the residents that the council had no expertise in roads so the study was necessary. Johnson said he was uncomfortable with spending $10,000 in engineering fees because the city might find it didn't have the funds to complete any projects. He said that cost should go toward the project.
Lubke said the city did not have the knowledge necessary to determine the conditions of the roads and the degree of work needed. He reiterated that the council had no expertise in road construction.
Harriet Roberts said the council should know what roads in the city need to be repaired. Roberts said the council needed to prioritize road work.
City planning and zoning chair Cindy Stiller asked what the cost of the study would be compared to doing all city road repairs at the same time. Lubke said the city received a bid of $70,000 for repairs to Norway Road years prior.
Stiller said knowledge was valuable and the city needs a plan.
With only council member Bill Ellis voting no, the council agreed to seek an additional bids for a street inventory proposal.
In other business Sept. 9, the council:
• Received thanks from Arlean Rosemore of Quilts for Kids, a group that makes quilts to distribute to kids at the scenes of accidents or in crisis. The quilters use city hall. Some quilts also go to Afghanistan, Africa and other countries, but local kids receive priority.
• Unanimously approved a bid from Swenson Aggregate for $1,550 for the replacement of a culvert on 12th Avenue South, on the condition that Class 5 be used for the project. Otherwise Lubke was given authority to decide between the two companies that placed a bid.
• Unanimously approved a quote by Anderson Brothers for crack sealing and street repair at $1,400 for Ackerman Trail, $350 for Darlene Drive and for 20 tons of Class 2 gravel at $175.
• Received a draft agreement for the city to share the cost of maintenance for 12th Avenue Southwest (in Wilson Township) as per a mutual aid agreement. The agreement will be presented to the Wilson Township Board for review.
Travis Grimler can be reached at email@example.com. Follow him on Facebook.


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Read an Excerpt
The Purpose-Driven ChurchGrowth Without Compromising Your Message and Mission
By Rick Warren
ZondervanCopyright © 1995 Zondervan
All right reserved.
Chapter One
Surfing Spiritual Waves
I am the Lord your God, who churns up
the sea so that its waves roar.
Isaiah 51:15
Southern California is well known for its beaches. It's the part of the country that popularized the music of the Beach Boys, beach party movies, and of course, surfing. Although the surfing fad has evolved into skateboarding for most American kids (who have no surf), the real sport is still popular in southern California. Many of our schools offer physical education courses in surfing.
If you take a class on surfing, you'll be taught everything you need to know about surfing: how to choose the right equipment; how to use it properly; how to recognize a "surfable" wave; how to catch a wave and ride it as long as possible; and, most important of all, how to get off a wave without wiping out. But you'll never find a course that teaches "How to Build a Wave."
Surfing is the art of riding waves that God builds. God makes the waves; surfers just ride them. No surfer tries to create waves. If the waves aren't there, you just don't surf that day! On the other hand, when surfers see a good wave, they make the most of it, even if that means surfing in the middle of a storm.
A lot of books and conferences on church growth fall into the "How to Build a Wave" category. They try to manufacture the wave of God's Spirit, using gimmicks, programs, or marketing techniques to create growth. But growth cannot be produced by man! Only God makes the church grow. Only God can breathe new life into a valley of dry bones. Only God can create waves-waves of revival, waves of growth, and waves of spiritual receptivity.
As Paul pointed out about the church at Corinth, "I planted the seed, Apollos watered it, but God made it grow" (1 Cor. 3:6, italics added). Notice the partnership: Paul and Apollos did their part, but God caused the growth. The sovereignty of God is a factor overlooked in almost all current church-growth literature.
Our job as church leaders, like experienced surfers, is to recognize a wave of God's Spirit and ride it. It is not our responsibility to make waves but to recognize how God is working in the world and join him in the endeavor.
Watching surfers from the shore makes catching waves look pretty easy. Actually, it is quite difficult and requires great skill and balance. Catching a spiritual wave of growth isn't easy, either. It takes more than desire or even dedication; it takes insight, patience, faith, skill, and most of all, balance. Pastoring a growing church, like surfing, may look easy to the uninitiated, but it isn't. It requires a mastery of certain skills.
Today, God is creating wave after wave of people receptive to the Gospel. Due to a plethora of problems in our world, more people seem to be open to the Good News of Christ than at any other time this century. Unfortunately, because our churches haven't been taught the needed skills, we are missing the spiritual waves that could bring revival, health, and explosive growth to our churches.
At Saddleback Church we've never tried to build a wave. That's God's business. But we have tried to recognize the waves God was sending our way, and we've learned to catch them. We've learned to use the right equipment to ride those waves, and we've learned the importance of balance. We've also learned to get off dying waves whenever we sensed God wanted to do something new. The amazing thing is this: The more skilled we become in riding waves of growth, the more God sends!
In my opinion, we live in the most exciting time in history for the church. Unparalleled opportunities and powerful technologies are available to our congregations. More importantly, we are experiencing an unprecedented movement of God's Spirit in many parts of the world today. More people are coming to Christ now than at any other time in history.
I believe God is sending waves of church growth wherever his people are prepared to ride them. The largest churches in the history of Christianity are in existence at this very moment. Most of them are not in the United States. While the stories of these churches are exciting to hear, I believe that the greatest churches are yet to be built. You may be the very person God chooses to use in that way.
God's Spirit is moving mightily in waves around the world. My prayer at the start of each day goes like this: "Father, I know you're going to do some incredible things in your world today. Please give me the privilege of getting in on some of what you're doing." In other words, church leaders should stop praying, "Lord, bless what I'm doing" and start praying, "Lord, help me to do what you are blessing."
In this book, I'll identify some of the principles and processes God is using to reach this generation for Christ. I would not presume to teach you how to create a wave of the Spirit. It can't be done. But I can teach you how to recognize what God is doing, how to cooperate with what God is doing, and how to become more skilled in riding a wave of God's blessing.
The problem with many churches is that they begin with the wrong question. They ask, "What will make our church grow?" This is a misunderstanding of the issue. It's like saying, "How can we build a wave?" The question we need to ask instead is, "What is keeping our church from growing?" What barriers are blocking the waves God wants to send our way? What obstacles and hindrances are preventing growth from happening?
All living things grow-you don't have to make them grow. It's the natural thing for living organisms to do if they are healthy. For example, I don't have to command my three children to grow. They naturally grow. As long as I remove hindrances such as poor nutrition or an unsafe environment, their growth will be automatic. If my kids don't grow, something has gone terribly wrong. Lack of growth usually indicates an unhealthy situation, possibly a disease.
In the same way, since the church is a living organism, it is natural for it to grow if it is healthy. The church is a body, not a business. It is an organism, not an organization. It is alive. If a church is not growing, it is dying.
When a human body is out of balance we call that disease, which indicates dis-ease of the body. Likewise, when the body of Christ becomes unbalanced, disease occurs. Many of these diseases are illustrated and identified in the seven churches of Revelation. Health will occur only when everything is brought back into balance.
The task of church leadership is to discover and remove growth-restricting diseases and barriers so that natural, normal growth can occur. Seventy years ago Roland Allen, in his classic text on missions, called this kind of growth "the spontaneous expansion of the church." It is the kind of growth reported in the book of Acts. Is your church spontaneously growing? If that kind of growth is not happening in a church we should ask, "Why not?"
I believe the key issue for churches in the twenty-first century will be church health, not church growth. That's what this book is really about. Focusing on growth alone misses the point. When congregations are healthy, they grow the way God intends. Healthy churches don't need gimmicks to grow-they grow naturally.
Paul explained it like this: "It is from him that all the parts of the body are cared for and held together. So it grows in the way God wants it to grow" (Col. 2:19 NCV). Notice that God wants his church to grow. If your church is genuinely healthy, you won't have to worry about it growing.
Twenty Years of Observing
For the past twenty years, I have been a student of growing churches, regardless of their size. In my travels as a Bible teacher, evangelist, and later as a trainer of pastors, I have visited hundreds of churches around the world. In each instance I made notes on why some were healthy and growing and why others were unhealthy, had plateaued, or were dying. I've talked to thousands of pastors and interviewed hundreds of church leaders, professors, and denominational leaders about what they've observed in churches. Years ago I wrote to the one hundred largest churches in America and spent a year researching their ministries. I've read nearly every book in print on church growth.
I've spent even more time going through the New Testament. I've read it over and over, studying it with "church-growth eyes," searching for principles, patterns, and procedures. The New Testament is the greatest church-growth book ever written. For the things that really matter, you can't improve on it. It's the owner's manual for the church.
I've also loved reading church history. It is amusing to me that many concepts currently labeled "innovative" or "contemporary" are not new ideas at all. Everything seems new if you are ignorant of history. Many methods parading under the banner of "change" have been used in the past in a slightly altered form. Some of them have worked and some of them haven't. It is a well-known truth that if we are ignorant of the lessons of the past, we usually end up making the same mistakes as the people did before us.
My greatest source of learning, however, has been watching what God has done in the church I pastor. It gave me an education that no book, no seminar, and no professor could have ever given me. I started Saddleback Valley Community Church in Orange County, California, in 1980, and spent the next fifteen years testing, applying, and refining the principles, processes, and practices in this book. Like a research and development center, we've experimented with all kinds of approaches to reaching, teaching, training, and sending out God's people. Saddleback has served as a laboratory for everything written in this book. The results have been very gratifying and have, I believe, brought glory to God. I am continually humbled by God's power to use ordinary people in extraordinary ways.
I've waited twenty years to write this book because I did not want to write it prematurely. Instead, I've let the concepts percolate and develop and mature. Nothing in this book is theory. The last thing we need is another church-growth theory. What is needed are answers to real problems that have been proven effective in actual church settings.
The principles in this book have been tested over and over, not only at Saddleback Church, but in many other purpose-driven churches of all sizes, shapes, locations, and denominations. While most of the illustrations are from Saddleback, that is only because I am most familiar with our church. It seems that every day I get a letter from another church that has adopted the purpose-driven church paradigm and has been able to ride waves of growth that God has sent their way.
To Pastors with Love
This book is written for anyone interested in helping his or her church grow, but because I am a pastor, my writing style is naturally slanted from a pastor's perspective to other pastors. I come from a long line of pastors. My great-grandfather was converted through Charles Spurgeon's historic ministry in London and came to the United States as a pioneer circuit-riding pastor.
Both my father and my father-in-law have been pastors. Both recently celebrated their fiftieth anniversaries in ministry. My sister is married to a pastor, and I spent part of my childhood growing up on a seminary campus where my father served on staff. So I have a deep love for pastors. I love being around them. I hurt with them when they hurt. I believe they are the most underrated leaders in our society.
My greatest admiration is for the thousands of bivocational pastors who support themselves with a second job in order to shepherd churches that are too small to provide a full-time salary. They are the heroes of the faith, in my view. They will receive great honor in heaven. Because I have been fortunate to afford training and experiences unavailable to them, I feel an obligation to share what I have learned with them in this book.
I also believe that pastors are the most strategic change agents to deal with the problems society faces. Even many politicians are coming to the conclusion that spiritual revival is our only solution. Recently I read this statement from former Cabinet member William Bennett in American Enterprise magazine: "The most serious problems afflicting our society today are manifestly moral, behavioral, and spiritual, and therefore are remarkably resistant to government cures." Does it seem ironic to you that at a time when politicians are saying we need a spiritual solution many Christians are acting like politics is the solution? While there is no doubt that the moral decline in our society has produced a battlefield, it also has given us an incredible mission field! We must remember that Christ also died for those on the other side of the cultural war.
It is a great privilege and an awesome responsibility to be a pastor of a local church. If I didn't believe pastors have the best chance of making a difference in our world, I'd be doing something else; I have no intention of wasting my life. Today the pastoral ministry is a hundred times more complex than it was just a generation ago. Even in the best circumstances, ministry is incredibly difficult. But there are also many more resources to help you if you avail yourself of them. The key is to never stop learning.
If you are a pastor, my prayer is that this book will encourage you. I hope it will be both instructional and inspirational. The books that have helped me most have blended facts and fire. My desire is that you'll grasp not only the principles I share, but also the passion I feel about God's purposes for his church.
I love the church of Jesus Christ with all my heart. Despite all its faults (due to our sinfulness) it is still the most magnificent concept ever created. It has been God's chosen instrument of blessing for two thousand years. It has survived persistent abuse, horrifying persecution, and widespread neglect. Para-church organizations and other Christian groups come and go, but the church will last for eternity. It is worth giving our lives for and it deserves our best.
"I've Heard This Before!"
As you read through this book I'm sure you'll come across concepts and think, I've heard this before. I hope you have! This book contains many of the principles shared in the Purpose-Driven Church Seminar, which I've taught to over 22,000 pastors in the past fifteen years.
Excerpted from The Purpose-Driven Church by Rick Warren Copyright © 1995 by Zondervan
Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


text:
LiveLeak.com - Illegal Immigrants Make Commercial Demanding Free Health care
this is probably all the BS medicair/medicaid expansion BS we keep hearing about.
i figure some health care professional types will be rolling in the Obamma $$$$ too.\\you know whit all the tax paying citizens with no coverage why don't they try to help them first?
F&ck those illegal a-holes and send them BACK to where they came from!
Enforcement, NOT Amnesty!!!!!!
"If theyre going to come here illegally, apply for & receive assistance through a corrupted Government agency encouraging this lawless behavior, work under the table & send billions of dollars each year back to their families in Mexico, while bleeding local economies dry, protest in our streets waving their Mexican flags DEMANDING rights, while I have to press 1′ for English, then they need to be shipped back to where they came from!" -Chad Miller
If they came here Illegally, We Dont Owe Them A Thing ....
Why did Nappy Head get elected? So simple, people voted for Santa Klaus..
Freeloaders did not want to vote for a Grinch that stole Christmas..
"Hes gonnas pays mys mortgage, gives me foods."
Future elections are coming, these illegals vote.. Sorry, but the parties over, no pun intended..
Anyone think these politicians, all of them, give a damn about the country?
Lobster, steak, free medical, pay for life, free free free, lobbyists banging on your door handing you buckets of cash.
Goodbye America, I loved you...
"Man needs but two things to survive alone in the woods. A blow up female doll and his trusty old AK-47" - Thomas Jefferson 1781
They are law breakers and dont deserve a damm thing sned thes assholes back to where ever they came from, and its just not mexico & other hispanic countries. and another thing is to stop all green card applications for those whom wnat a US Gi for a hubby or a Female Gi for a wife , its just so they can get into this country and then file for divorce and then get all the benifits of this country ( what is left anyway) get rid of every single illegal alian in this country, and as for the anchor babys , Im sorry Your parents broke the law by commming her illegally, So there for your child is not entilted to US Citizanship due to the parents breaking the law to enter the United States! So in plain english get out and stay out!...Doc
Sent this to my Congress critters, Rand Paul, Boehner etc.
I am very disappointed you might support immigration reform and amnesty for illegal aliens. This would be a disaster for the United States and only encourage more illegal aliens to violate our borders. The only solution to the illegal alien problem is strict border enforcement and deportation.
The liberals say our immigration system is broken and needs reform. This is false, it is not broken the laws are not being enforced! We must station troops on the border until building the border fence is complete and more border patrol agents are hired. Along with this, severe punishment for employers of illegal aliens and deportation of all illegal aliens must begin.
The liberals also say it is impractical to deport the millions of illegal aliens already here. This is also false. President Eisenhower instituted 'Operation Wetback' where 13 million illegal aliens were deported in just two years! This was accomplished using only about 1,500 border patrol agents.
Oppose and vote against any legislation that gives amnesty or a path to citizenship of any kind to illegal aliens!
Yours truly,
Unfortunately 4th hit the nail on the head, about 2 million Hispanics out of 23 million people in Florida swung the vote and now Florida is going liberal. The Governor ( Scott ) just tried to buy off the Teachers & unions with large pay raises and buying into Obama care to save his neck in the upcoming election but it won't make any difference. Compromise with the Democrat's will only lead to defeat.
"The two enemies of the people are criminals and goverment, so let us tie the second down with the chains of the Constitution so that the second will not become the legal version of the first" ~ Thomas Jefferson
Get rid of all immigrants whom are here illegally and espically the stupid goverment officals who wrote the damm bill that they can stay if they follow the path to citizanship. which thety are not going to do. and besides what kind of action would you expect from a priesdent who wasnt even born here in the united states, whom also broke the law by taking the office of president. I cannot wait until this is all uncovered and everyone involved will be facing a long time in the federal Prison system. when the shit really starts to hit the fan, obama *& biden will head for the hills like the criminals they are. I have respevt for the offices of the President and the Vise President, but not for those who is currently occuping them. I was assured a response from the white house on a matter of which is great importiance not only to the nation but to the american people and how the goverment is getting riped off, and how the taxpayers are being effected by it thus causing
higher premiums in medcare and soforth, I have some to the conclusion that they dont even give a damm about the citizans of this country, only the ones that further thier carreer, the rest can go to hell as far as I can see, the main thing politicans suffer from is direaha of the mouth! all they do is talk and rob from the honest and give to them selfs and uswe tax payers money for other countries its time for this BS to Stop. before we see another great depression to which we are well on our way..Doc


text: Hello there all, My name is Douglas I'm 24 years old and live in Buena Park ,California.Anyways I own Stretched Beach Cruiser that I have wanted for about 6 years know and been shopping around for sometime now till i found an amazing price. I Got a Brand New one for $250. I'm always looking for other people that live local to me to go riding. I have had my bike for about 4 years now. Anyways I own a 2007 Margi GT Mustang, Added a Ape bar Bullet light, 7 color Light Kit on the bottom of the Frame, Center Kick Stand,and Iron Cross Mirrors and a Cup Holder. Going to Turn it into a 3 speed trike someday. Also built a trailer for it not done yet. Been looking for accessories like sites but not much luck with that please help me with that. Hope to meet you guys soon and go to events..


text:
forum: Food & Drink
Pages: 1 2 3 4 5 | Home » Food & Drink » Graduates supper clubs .. celebrating 10 years for Fifteen
#11 Tue 15 May 12 1:48pm
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Oh yes lucky you, have a wonderful time and look forward to hearing all about it.
#12 Fri 18 May 12 8:08am
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Looking forward to hearing all about the supperclub.
#13 Mon 21 May 12 3:33pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Apologies for the delay... its been a busy week .. I will get my darling to edit the spelling and punctuation in this post as soon as he can...
......................SUPPER CLUB 15th MAY 2012.........................
I feel very fortunate to have been to the graduates' supper club on 15th May 2012. It was a really rainy day in London , pretty gray and chilly but walking through the doors of Fifteen for this month's supper club the atmosphere was immediatly warm and welcoming. Everyone was happy and smiling and the memories of that cold, grey rainy day evaporated in seconds.
It is a joy to go into a happy room that is bustling with activity.
The chefs were busy cooking and preparing the meal we were shortly to eat but they were still happy to have a chat and make us feel very welcome.
It has become very apparent to me that every group of trainees that have passed through the doors of Fifteen must have been a very different group to teach. This group has a few huge caracters that are full of fun. Many of the group that were cooking for us that evening had not seen each other since they had left the training programme and were clearly delighted to be back togather, as a group, renewing their old friendships. Talking to them ,the group had seemed to reform just as it was during their training .
In the room where we were to be eating, Lloyd Hayes had started to cook the starter of risotto for us in one of the biggest pans that I have ever seen being used. To my amazement, he was only using one heat ring underneath the huge pan. He explained to us that, if you have a good quality pan, then it will conduct the heat and that is why a single heat ring was all that was needed.
The rice that was being used was Vialone Nana Rice which was a round grained rice, a variety of rice typically grown in and around Mantova and Verona. It was produced by the Capittini rice factory. Learning about the correct rice to use and its production was part of the training that the Fifteen graduates received and the lessons learned had not been forgotten, as Lloyd explained to my daughter and me about the quality of the rice that he was using.
It was interesting seeing such a large quantity of rissotto being prepared and I did at one time wonder if it was all going to fit into the pan, large as it was, with rice expanding, as the fluid was added and the rice started to cook, filling the huge pan !
Into the cooking rice the fine chopped asparagus stems were added with much of the other veg being cooked separately and stirred in towards the end of the cooking .
(This is much as I do the rissotto at home and I was relieved to see that I have been making risotto in the right manner !)
Georgina Welling was also helping Lloyd with the rissotto. She was busy cooking the vegetables that were to be added in smallish batches whilst Lloyd was busy stiring the huge pan of rissotto. It must have taken quite a bit if strength to stir the rissotto as you will see whe you look at the the quantity being cooked in my photograph .
So this was the 'starter'...
'Risotto 'primavera' with asparagus , peas , broad beans ,courgettes , mint and grilled goats cheese '
The grilled goats cheese and a few green pea shoots were placed on top of the risotto and it looked so good that I almost forgot to take a picture for you all, only remembering after I had already eaten a forkfull !
Well , I can tell you that it was delicious , really good. I had not thought of putting goats cheese on top of a rissotto before but its definitetly something that I will now do sometimes at home.
For the main course ...
Slow braised pig cheeks in cider with celiac puree, spring greens , caramelised apple and salsa verde.
As many of you know I am vegetarian and so, I am sure, my daughter will tell you all abut that in her post , in a day or so's time.
But I can tell you some of the comments that I was hearing...
" Ahh this is so delicious"
"this meat is so soft it simply melts in your mouth "
" Oh this is just lovely"
Now you have read this, you know it was just yummy !!
For the dessert ...
This was discribed as 'Chocolate fondant with a green cardamon caramel and a sea salt and almond ice-cream '
Now , you all know that I am not a dessert person but dessert was a delight , the most beautiful chocolate fondant. The chocolate fondant was pefect , all wonderfully gooey in the centre and a very light textured cake-like edge ... just lovely .
This was served with rich smooth and creamy ice-cream that had been sat on a little bed of crushed amaretti biscuits and to complement it perfectly was beautiful salted green cardamon caramel sauce.
I love using green cardamon in baking and so to see it used also in the caramel , I found very exciting. I was looking forward to trying it and I was not disappointed.
( more to come as I will be writing about the chefs that were cooking and adding photos to my blog )
Last edited by mummza (Sun 27 May 12 9:07pm)
#14 Tue 22 May 12 8:22am
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Wow what an amazing time you must have had.. off to look at the photos.
#15 Tue 22 May 12 8:25am
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Mummza have you uploaded the photos as I cant seem to find them.
#16 Tue 22 May 12 12:37pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
sorry Sandy , no not yet , I was exausted after such a busy weekend ,I'm haviing trouble getting them onto my computer but will win soon I hope !
Last edited by mummza (Tue 22 May 12 1:18pm)
#17 Tue 22 May 12 2:26pm
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Looking forward to seeing them.
#18 Thu 24 May 12 10:02pm
- Member
- From Cardiff
- Member since Sat 08 Jul 06
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Supper Club 15.05.2012 - Hosted by the Class of 2005
Well, where to start? One of the first things that struck me when I made my way up the stairs this month was how different the energy was compared to the previous supper club. Perhaps it was the music playing, or maybe it was the fact that I got there slightly later than last time and more people had arrived before me, but the Supper Club hosted by the Class of 2005 graduates just seemed to be busier than the previous one. Where the Class of 2004 graduates were relaxing and chatting, the Class of 2005 were also chatting, but were working furiously. Come to think of it, I think the answer lies in the menu. With risotto primavera for starters and chocolate fondant for dessert, most of the Class of 2005�s menu had to be cooked just before serving.
Still, despite the busyness, the Class of 2005 graduates were just as friendly and welcoming as those of 2004. There was also some level of showmanship, with Lloyd Hayes making the risotto starter in an enormous cauldron like pan on a stove right alongside the tables. He chatted as he stirred, mostly about his new freelance food business which will go back to his culinary roots, West Indian Street Food. West Indian food is definitely not just about jerk chicken, but my boyfriend is a bit lover of spice, so I could not resist asking his secrets. The important thing, so Lloyd told me, is to make sure you use scotch bonnet chillies. They may be fierier than other varieties, but it�s their flavour that gives jerk chicken its distinctive taste. If you want to make a milder jerk sauce, instead of switching the scotch bonnets for a milder chilli, you should just reduce the quantities or remove the seeds. Lloyd is going to use his grandma�s jerk recipe in his business, although he�s had to adapt it a bit since she used three scotch bonnets, seeds and all!
The risotto itself was fantastic. Lloyd used Vialone Nano rice which, unlike other risotto rices, stops cooking once it is removed from the heat. This means that it doesn�t overcook and has a lovely al dente texture. I also loved that he had saut�ed some courgettes with their flowers and stirred these into the risotto, with a lovely bit of creamy goat�s cheese to finish it off. It was a pretty filling starter and I had to resist the urge to wolf it all down so that I could save room for the main course; braised pig cheeks cooked by Joe Gray.
Pig cheeks are without a doubt my favourite cut of pork. Where others like a rich, fatty slice of pork belly with crackling, I would choose a beautifully tender braised pig cheek every time and Joe�s did not disappoint � it fell apart on my fork! It was served in a lovely, rich cider sauce with celeriac puree, cabbagey spring greens, salsa verde and best of all, a ring of caramelised apple which acted like the sweetest apple sauce.
So that was my savoury belly all filled, but I always have room for dessert; chocolate fondant with a green cardamom caramel sauce and salt and almond ice cream, provided by Cassandra Williams. Cassandra has had a break from cooking in recent years to be a full time mum, but she is about to start working again as a private chef. Judging by the dessert she will do very well indeed. If there�s one thing I love more than chocolate, it�s warm, oozing chocolate. I am also a big fan of the sweet-salty combo (I�ve been known in my less healthy moments to dip French fries in ice cream�) so the salt and almond ice cream was a great accompaniment. I ate it up in minutes.
Just like last time, the courses were broken up by the graduates telling us all a bit about their history and what the Jamie Oliver Foundation and the Fifteen Apprentice Programme has done for them. I�ve got to hand it to the Class of 2005 graduates for being so incredibly candid and truthful when talking about themselves and their pasts. They did not gloss over the low points of their youth and I think this brought it home even more clearly just how many of Fifteen�s graduates see the programme as a major turning point in their lives, without which they would have been lost in a maze of juvenile mistakes and misfortunes. It�s a programme that has given them all a focus, a trade, and the confidence to take responsibility for their own lives and futures.
I've added a few pictures to my blog page. Here are the links...
Starters: http://www.jamieoliver.com/bloggers/vie … p?id=77614
http://www.jamieoliver.com/bloggers/vie … p?id=77615
Desserts: http://www.jamieoliver.com/bloggers/vie … p?id=77616
Last edited by LuLuBell (Thu 24 May 12 10:19pm)
#19 Fri 25 May 12 1:28am
- Forum super champ
- From Melbourne Australia
- Member since Sun 12 Apr 09
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Another wonderful report thanks Lulubell! Such a pleasure to read!
#20 Thu 14 Jun 12 1:47pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
What I love so much about these supper clubs is the huge family atmosphere that is very much part of the event. It is so clear that the young people who started the training at Fifteen all those years ago were gaining not just an interesting and valuable training experience but they were also gaining the friendship and support that comes with joining the great family that is �Fifteen" .
As I said in my previous post about the Supper Club on the 15th May 2012, it was a joy to go into a happy room that is bustling with activity, the chefs were busy preparing and cooking the meal but were still happy to chat and tell me about their training and what had been happening to them since leaving Fifteen.
I wandered into the kitchen area to see what was happening and to chat to the chefs. There was the usual clattering of pans and other things being moved around and the air was filled with wonderful smells, getting us hungry for the meal to come.
Helping Lloyd prepare the wonderful Risotto Primavera was Georgina Welling, Georgina is full of fun and chatter, since graduating from Fifteen she has had a varied time, spending time cooking in hotels and restaurants, some of this time was spent in Spain. She returned to Fifteen for a while and then having decided to take a break from cooking for a while due to other commitments she now works as a customer service assistant at Transport for London. Georgina happily cooked some of the vegetables for the Risotto Primavera, and told me that the time spent at Fifteen had been "such an intensive course" and how much she had enjoyed it. Also she was full of enthusiasm when she told me that she had "not seem these guys for 7 years and it's like we've never been apart�. This was apparent to me as there was such a great rapture between all the chefs that were cooking for the supper club, as if they were back to being a close knit group once more.
Georgina had to rush off after helping Lloyd, she has a little son at home that she had needed to get back to.
Lloyd Hayes is a larger than life character who was busy making the risotto in the room we were all going to be eating, in full view of the gathering diners. He was passionate about the rice that he was using for the risotto and told me about the area that it was produced in. He was using Vialone Nano Rice, which was produced by Riseria Capitlini , a rice producer that was first established in 1881 from Verona in Italy (Lloyd was quick to point out Verona was associated with the balcony in Romeo and Juliet). Lloyd is an interesting person, as a teenager he had fallen in with the wrong crowd. He went to college and it was his Aunt who got him a form for the Fifteen training program saying to him that he might want to try cooking as it was what he was good at. He was accepted by Fifteen and as he said he 'worked pretty hard' and eventually started working at pasta as that is what he enjoyed and was really good at. Lloyd has had an interesting time, he worked in Val d'Isere, (well-known ski resort) in France with Neil Dunlop, another graduate, for 6 months, he has been to Italy every year and also worked at Fifteen. Recently Lloyd has made a brave step and has decided to start his own business. His new venture is "Street Food�, for this he is going back to his West Indian roots and using some of the recipes that have been in his family for generations. This wonderful West Indian street food will be available at Festivals and Markets as well as outside catering for private events. I have a great feeling about this and if you are looking for a lovely chef to serve West Indian cuisine at an event, I think you should look for Lloyd, you won't be disappointed. A few days after cooking for the supper club, Lloyd was at Borough Market, early on Food Revolution Day cooking. Pizza's with some of the trainees to help raise money and spread the word about the Foundation.
Tom Baisden has had I think you could describe it as, 'a colourful past', like Lloyd he did not have a great time growing up and fell in with the wrong crowd, somehow he managed to pull himself together and get his life back together and this was when he started to cook, he told us, "I started cooking, awfully. I really did not know what I was doing but I found that I enjoyed actually the process of doing it and looked for an opportunity to take this further ". It was then that he heard about Fifteen and having sent off the application, 4 weeks later he found himself in Wales, climbing up the mountains and enjoying the company of the rest of the trainees and Jamie Oliver! Tom graduated from Fifteen and then straight away went off to start his own business but after sadly after a while (and nothing to do with his cooking abilities) his past criminal activity (old way of life) caught up with him once more and he found himself on the wrong side of the law. It was this that really gave him the idea of helping ex-offenders to get through the early stages as they get out of prison , helping them seek employment and helping them to 'stay on the straight and narrow'. Tom's job which is a very worthwhile one could not have been achieved without Fifteen which he taught him not only how to learn to cook , but it also gave him the strength and determination to be whatever he wanted to be and how to get on in life. Tom has a lovely manner about him and I am sure that he has already helped quite a number of people turn their lives around for the better.
Neil Dunlop is a lovely man, who told us "I really think you�re giving money to a good because here Fifteen really helped me". Fifteen, he told us, taught him the discipline that he needed to hold down a job and he now works for a catering company and chefs for events around London.
Now, I would write more about Neil, but he's really modest about his achievements, he has clearly achieved much but was much keener to tell us that by helping to support Fifteen we were all doing a great thing, instead of telling us that he's really a fantastic chef! I do know that he also went to Val d' Isere with Lloyd after graduating and above all I quickly formed the impression about what a genuine and nice person that he is.
Cassandra Williams was responsible for the amazing dessert, I asked her what one of the best things that she got from the experience at Fifteen and she told me that one of the best things that she got from the training was a "second family" this again brings to mind my thoughts about all who work for Fifteen and the great family atmosphere that there is amongst all who work there. Cassie was very busy when I was talking to her but still happy to chat. After completing her training at Fifteen, Cassie went on to work in various kitchen, hotels and Michelin starred establishments. She has also done some outreach work in the Foundation and work in youth clubs. Since having had her daughter 5 years ago, she worked doing contract catering and has been a private chef for a family...lucky family! Cassie is a wonderful pastry chef and after eating the dessert that she made, she is, like all who pass through the Fifteen training a very skilled chef.
Michelle Beckles is at present working at Queen Mary University as a chef, and she is getting involved with events for the Olympic games. She first found out about the Fifteen training programme after reading an article in the 'Metro' newspaper and as she says "the rest is history I got in and met a lovely crowd". After graduating from Fifteen, she then went on to study and further her culinary education after starting her family. She then went on to work part time as a chef in the college. She told us Fifteen and working with Jamie was such a good opportunity to understand fully about food, organic food, free range food and she takes every opportunity to promote this. She described Fifteen as �an amazing journey, I keep on learning every each and every day, it's been fantastic a great opportunity to be a chef�.
Tom Trubshaw told us that Fifteen..."was probably the most amazing 18 months of my life, it was truly spectacular and I met some of the best people I have ever met , had some of the best times" the "most amazing training" and one he felt very lucky to be part of .
After training he went to San Francisco to work in a restaurant there when he returned to London he worked again for Fifteen and also did some outside catering after which he has worked at several well-known restaurants and at present he is working as Chef de Partie at St. John restaurant in Clerkenwell .
He also told us that when at Fifteen you are given some of the best places to work at, the best restaurants and the best chefs to learn from and also the best trips to go on and learn about the foods produced�"just fantastic" is what Tom told us.
Joe Gray is currently running his own event company and he is also opening a second business, Slovely Limited, providing fine food for London Restaurants. Joe described himself as "probably the child from hell�, when he was younger, very busy, he hated school and education. Throughout this the one constant thing he found he enjoyed in his life was cooking (it seemed at that time he frequently would cook and make a mess in his Mum's kitchen... I am sure that is something that he gets reminded of, by his family from time to time!) He had always loved cooking and as he seemed to be 'drifting ", it was his Mum that gradually pushed him towards this as a career. Everything seemed to change when he went through the doors of Fifteen, he became more focused. He told us that not only were they taught to be a chef, but they were taught to question the food that they were using�why are you using this produce? Where does it come from? How do they grow their beans, how do they rear their cattle? Why are you using this supplier? They were taught to question it all! The training at Fifteen was hard work, but during this Joe felt that he was enjoying learning. As trainees they got to go around and do a lot of tasting, work at events and all manner of interesting things. After finishing training Joe went on to did various things that got him to learn all about business , including advertising after a short spell travelling he came back and started his own company putting all the knowledge that he had gained to the best possible use. Now he is very busy, running an events company and starting a second company, this does not stop here as he has ideas for a third company! He also , through his work tries to guide other people , helping them and teaching them as he is a great believer in the fact that if you know how to cook then you can sustain and look after yourself , this is something that he also learned through his time at Fifteen. What Joe did not tell us is that he has been very instrumental in the supper clubs that happen at Fifteen. Thank you Joe...and he is also he is also doing some work with the food writer and chef Gizzy Irskine for the Prince�s Trust.
Some of the chefs that could not be present at the supper club on the 15th May sent messages to tell us what they were now doing.
Robert Kadim...Robbie is in present in China, he is starting us a new Italian brand in China selling gelato to Italian cafes in Beijing. A new concept in China. Since leaving Fifteen he went to work in Italy , then for Gordon Ramsey at Claridges, he then worked for Jamie Oliver again , working on the Jamie at Home series after which he went to be a private chef for a well-known model and actress where he stayed for a couple of years . After a spell working on the management side of catering he has now gone to China�Good Luck Robbie, I am sure your new venture will be a huge success!
Last edited by mummza (Fri 22 Jun 12 12:44pm)


text:
Pueblo police report confiscating more heroin
PUEBLO, Colo. - Pueblo police said 2014 could be a record-setting year if heroin use continues to climb.
So far this year, officers have seized 76 grams of heroin, nearly three times the amount of heroin they took off the streets in all of 2012. In 2013, police confiscated 348 grams of heroin.
"Each year, it's picked up more and more," said deputy chief Andy McLachlan.
During one bust this year, officers seized 54.3 grams of heroin valued at $5,430. "We're on track to exceed 2013 if our seizures stay up the rate they are just in the first two months," McLachlan said.
KRDO-TV spoke with a recovering heroin user who is being referred to as Catherine. She said it's becoming easier to find heroin in Pueblo.
"It's such a strong drug that, like, it's so easy to just fall in love with it but then it's your own worst enemy cause you get so sick," Catherine said. "You feel like you need it to survive because withdrawals feel like you just want to be dead."
Catherine paid for her last fix a week ago by having sex with her drug dealer.
"It's kind of like you have no morals, I guess. Self respect for yourself. It's degrading," she said.
Catherine lost a friend to a heroin overdose last week and said she doesn't want to be next. She's staying at the Wayside Cross Gospel Rescue Mission and says she's turning to God for help. She's been clean for a little over a week. "Another day clean is another day won," she said.
While police say the surge in heroin use is alarming, it won't be ending soon. McLachlan said as prescription pills become harder to come by, he says heroin is getting cheaper and easier to find.
Pueblo police have arrested more than 75 people since 2012 for possessing and selling heroin.


text:
Many organizations now use contactless access cards and ID cards to allow employees, vendors or regular visitors into buildings. Information is stored on these cards thanks to Radio Frequency Identification (RFID) technology.
While it can be convenient to store information on ID cards, it can also be easily stolen with a common RFID reader. Since colleges and employers often store individual's personal information on ID cards, protecting yourself from identity theft should be a top priority.
To protect yourself or your employees from identity theft, always wear your ID card with RFID technology in an RFID Secure Badge Holder.
The RFID Secure Badge Holder blocks RFID signals that are necessary for a reader to access the information on your card. The badge holder prevents identity theft, and you can easily slide the card out to gain access into a facility. The badge holder can accommodate 2 cards, so you can also protect a credit card or drivers license.
If you require employees to wear an ID card with an RFID chip, provide RFID Secure Badge Holders and badge reels as well to protecting their identity and personal information.
Todd is an identification expert at IDville with over seven years experience. Around IDville, Todd is known for his excessive coffee drinking, beautiful daughters, and impressive ping pong skills.
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Smart Cards | RFID