text:
At Age 50, It Isn't Your Parents' Certification Program Any More
A half century ago, distributor Jim Albert, in charge of launching the first education seminar for the promotional products industry, was confronted with a unique problem. One of his instructors, scheduled to give a presentation on bookkeeping, was succumbing to an acute case of stage fright. Albert and a colleague turned to the obvious antidote: They poured the stressed-out businessman round after round of Dutch courage. To no avail. "He still made a botch of his presentation," Albert later recalled.
Such were the early travails of James T. Albert, generally recognized as the "father of industry education." Fortunately, during those eight days of classes, things got better and the program's steady upward progress continued over the next 50 years. This year marks the golden anniversary of PPAI-sponsored industry education leading to MAS/CAS certification.
Called the Executive Development Seminar, that first class, in February 1961, was conducted under the auspices of PPAI's forebear, the Advertising Specialty National Association (ASNA), at Case Western Reserve University in Cleveland, Ohio. Albert had spent months away from his business scouting Midwest college campuses before recommending that site.
The faculty, led by Case Western professor Bill Cox, dispensed a broad-spectrum, general business curriculum integrated with a smattering of topics relevant to—as it was known then—specialty advertising. Of the 36 ASNA enrollees, many such as Bill Vernon, Jr., of The Vernon Company (UPIC: VERNON), and Jay F. Shaw, of the former Shaw-Barton direct house, would go on to become industry leaders.
One of the positive outcomes of that first seminar was the opportunity for industry people to interact with their peers. "There weren't many venues at that time that offered both distributors and suppliers a chance to come together," recollects Vernon. "I think that was a step in the right direction. It definitely was a good beginning for the education program."
Getting industry opposites—representatives of the production end and the distribution channel, sometimes at odds—to break bread together occasionally led to heated discussion. Margaret (Margo) Custer Ford, MAS, of MARCO…Ideas Unlimited (UPIC: MARCO), witnessed this. She recalls Atlanta distributor Walt Barber, with "his wonderful Southern drawl," as the great harmonizer. He challenged his sometimes clashing colleagues to imagine what other industry, if any, they could be in and still make as much money and have as much fun. Certainly Barber couldn't—not with blue-chip accounts such as Coca-Cola.
"The thing I took away from that first seminar and others that followed," says Ford, "was that it was important to put ourselves in the chair, mentally, of the buyer. And then, to help that buyer put himself in the chair of his buyer."
In April 1964, ASNA merged with the Advertising Specialty Guild to form Specialty Advertising Association (SAA). The job of coordinating the Executive Development Seminar fell to William G. Gregg, vice president of SAA, who was also in charge of membership, research and advertising activities. "Bill was a great guy. He ran a pretty good ship," remembers past board chair Harry S. Rosenberg, Ariel Premium Supply (UPIC: Ariel). Ford agrees. "I give a huge amount of credit to Bill Gregg," she says.
With the program passing from infancy to adolescence, Gregg worked out the transfer of the seminar to collaboration with the University of Missouri-Kansas City and later to the Madison campus of the University of Wisconsin. A consistent component of the curriculum was the case problems, patterned after the teaching process initiated at the Harvard Business School. You know the challenge: Here's the XYZ Company, its financials, markets, other details and its marketing problem. You and your team fix it, using a solution heavily invested in advertising-imprinted merchandise.
To reach these solutions and present them the next day, many teams pulled all-nighters. If they needed some advice, either Dr. Cox or George L. Herpel, marketing professor at Temple University, were just out in the hallway.
Also nearby were member volunteers charged with seeing that everything went as planned. Rosenberg, then chair of the Executive Development Seminar Subcommittee, and Shaw, board chair, were among those who sacrificed a week away from their businesses. The seminar was too important to fail for lack of oversight.
To say that the Executive Development Seminar became well received by the industry would be the mother of understatements. In 1976, one freshly minted CAS designee expressed a widely held sentiment: "I have only one question: Why does not everyone in the industry take advantage of this course?"
Well, they were trying to. Since enrollment was limited to 40 or so persons, many applicants signed up six months in advance to avoid being wait-listed.
During his term as board chair, Ernest Hazel, III, examined the responses to a survey of what members wanted from their Association. "Do you hear what they're saying?" he demanded. "They're saying they want more education!"
The response was already in the works. About this time, the Executive Development Seminar had some company: the Advance Seminar on Marketing and the Advance Seminar on Creativity.
Since day one, meaning that date in April 1904 when PPAI's predecessor, the National Association of Advertising Novelty Manufacturers, opened its doors, the organization has been on a mission to gain acceptance for promotional products as a bona fide form of advertising. The advent of television advertising made it even more important to demonstrate that promotional products salespeople could be just as clever as the ad agency creative departments that devised catchy TV commercials. Hence, the industry became obsessed with creativity in terms of innovative products and originality in promotion ideas.
Chosen to lead the Advance Seminar on Creativity and subsequent variations was Sidney X. Shore, an industry supplier. With an engineering degree and more than 30 patents registered under his name, he had also been an instructor at the Creative Problem Solving Institute at the University of Buffalo. In coaching his promotional products students through his "Creative Fitness Exercises," he cautioned against responding to an idea with an automatic no. Instead, he insisted, ask, "What's good about it?"
A later generation of industry scholars would gain creativity skills at The Selling Edge courses, learning from Jeff Tobe to "color outside the lines."
When the Association moved its headquarters to Irving, Texas, in 1979, the seminars moved, too, settling in for a spell at the University of Houston. Many in that first generation of industry scholars were World War II vets; some had never gone to college, and others got their degrees thanks to their GI Bill benefits. The tie-in with big universities appealed to them. "They liked the image of it," Rosenberg believes.
Houston, however, would be the last regular campus venue. There was a new breed entering the distributor and supplier ranks. These people had different preferences, needs and time allotments. And to confound what had heretofore been pretty much an all-men's club, many of the newcomers wore skirts.
Bill Vernon remembers that 1961 inaugural group. "In our class, I think there were only two women. I think women are now in the majority in the sales force. If you had a class today, I think there would be more women than men," he guesses.
No question about it, the women were there in the mid-1980s, about the time that past board chair Wayne Roberts, MAS, of Pioneer Balloon Co. (UPIC: Pioneer) headed the Education Committee. "I think they caused the Association to look differently at some of the courses it was offering," he says. "I think there was a definite shift to gear things to both males and females."
Also during this period, the idea that attending a couple of courses made you industry educated was a notion deader than disco music. For individuals to remain competitive, their education had to be continuous. Having already introduced a Master Advertising Specialist (MAS) designation, PPAI's board voted to borrow a leaf from other industries and adopt Continuing Education Units (CEUs) as the criterion for achieving MAS or CAS designations. The idea, Roberts believes, was to give the education process more credibility. "There were so many other seminars that people went to that were just meaningless," he declares.
If education programs had a weakness it was the absence of proof of achievement. Course attendance is one thing; demonstrated proficiency is quite another. The latter could be achieved only through testing. Consequently, PPAI added spine to the process by installing a certification program. MAS and CAS could be earned only by applicants passing an examination that covered specified curriculum tracks and was administered by the PPAI Board of Certification. Seven applicants sat for that first certification exam in 1999.
The industry's passion for education, or professional development as it was becoming known, prompted other organizations to traffic in skills-improvement presentations and CEU collectibles. That could be a good thing, or not. The proliferation of learning options got so it resembled a runaway pharmaceutical industry flooding the formularies with a plethora of drugs, many of dubious efficacy. The situation recalled Roberts' observation about so many meaningless seminars.
By the time Melissa Hendrick, PPAI's director of professional development and business media, arrived on the scene in 2009, it was time for a fresh look at what the Association was offering.
Surveying individuals who had attended PPAI-sponsored education
events and those who hadn't, she developed a gap analysis to determine what was working, what was stale and no longer relevant and what was missing, and what was needed to speak to a new generation of industry professionals.
The challenge, she sees, is that "for the first time in our history, we are dealing with four generations in one work force. So, trying to convey the value proposition and integrity—the 'what's in it for me,' and message and education content that appeals to all four generations is a task in itself."
Baby boomers, she observes, are comfortable learning from books and live sessions, but Gen Yers demand content that is delivered digitally on their mobile devices in various electronic formats. "So the opportunity for PPAI Professional Development is to deliver the right blended learning model that provides relevant and timely content, a compelling value proposition and appeals to all four generations."
And has the Association figured that out?
It appears so. In collaborating with member volunteers on the MAS/CAS Certification Committee and the new Professional Development Action Group, the staff team last year set in motion a blended-learning program that, Hendrick says, "moved PPAI's Professional Development program from the 20th to the 21st century."
Exactly what is blended learning? She explains it involves delivering content through myriad multimedia channels, among them:
• Live events, such as the North American Leadership Conference (NALC), Women's Leadership Conference (WLC), Suppliers' Forum and The PPAI Expo education
• Webinars and education online, in live and on-demand formats
• The PPAI Resource Center offering products and services
• A new entry, called the Social Media Launchpad!
"The PPAI MAS/CAS Certification Program now has more tools than ever before to assist the promotional products professional with everything from pre-exam prep materials to engaging videos promoting certified individualism," says John Campbell, manager, certification and instructional technology. The program is poised for growth in 2011 and beyond with the following current and planned resources:
• MAS and CAS Study Guides to prepare the certification candidate for the MAS and/or CAS examinations
• 24-hour MAS and CAS info hotline at 888-I-AM-PPAI x 4
• Two MAS and CAS marketing videos: one providing general info on what is MAS and CAS, and one speaking directly to end buyers on why they should work with a certified professional
• Enhanced ways to track your progress and view your transcript at www.ppai.org/mascas
• Access to the new PPAI Education Gateway—an online learning portal for accessing CAS-required courses, elective courses and on-demand webinars
Clearly, all these choices recognize that not everyone learns in the same way and addresses preferred learning options as well.
Another important aspect is the blending of instructors, combining subject-matter experts from outside the industry with other knowledgeable voices from within the promotional products industry.
PPAI Professional Development is referred to as "The Difference," the program in 2011 is "not your old professional development anymore," claims Hendrick. Years ago the CEU credit was discontinued for CAS/MAS certification in favor of a point system. And because PPAI can monitor the quality of its educational offerings—but not necessarily those of other organizations—only PPAI's approved programs, as a rule, are accepted for certification eligibility.
Over 50 years, thousands of industry professionals have gained certification. "So you could say that PPAI has defined and shaped how the industry operates today," asserts Hendrick. She points to the Association's long history of self-generated course-and-format origins instead of mimicking what someone else has done. "That's why our certification and education programs are the gold standard," she says.
Rick Ebel is principal of Glenrich Business Studies, a marketing communications and research company in Corvallis, Oregon. For 26 years he was PPAI's director of marketing and is author of PPAI At 100: A Century Of Promoting Products, People And Business. He was inducted into the PPAI Hall of Fame in 2008.
Certification Step-By-Step
Get started on earning your MAS or CAS by clicking on Education/Certification at www.ppai.org.
1. Submit the MAS/CAS Registration Form to PPAI to enroll and confirm you are actively pursuing certification.
2. By registering you will receive:
• Advanced information on PPAI programs, special offers and ways to acquire points
• Priority assistance in tracking your progress and processing credits
• Recertification assistance and notification
• A Personal Identification Number (PIN), which is your individual, unique record number used for tracking your personal activities and training for professional development and certification reporting purposes
What's next?
• CAS certification requirements are outlined in the MAS/CAS Program Overview Brochure found online
• Attend PPAI professional development seminars/classes, live webinars and on-demand courses
• Attend any regional association's pre-approved classes or training
• MAS/CAS points will be posted to your transcript by PPAI for pre-approved classes
• Request credit for industry-related classes, training, webinars, On-Demand PPAI webinars or books not pre-approved or sponsored by PPAI or a regional association by submitting a Credit Request form
• Industry service credit is given for approved industry volunteering or sharing expertise by developing and presenting approved education sessions, serving on PPAI board, committees, councils and task forces, and regional association boards, committees and task forces. Credit is also given for developing approved courses for PPAI or regional events, presenting approved courses for PPAI or regional events and fulfilling the role of a PPAI ADvocate.
One Response to At Age 50, It Isn't Your Parents' Certification Program Any More
Where do I find the 2 MAS and CAS Marketing videos mentioned above and is there a cost for them?


text:
Farm Aid Concert Still Around, Sets Date
It has been many years since the first Farm Aid concert.
September 22, 1985, in Champaign, Illinois, the first Farm Aid raised money for family farmers in the United States.
The first concert was at University of Illinois' Memorial Stadium in Champaign on September 25 before a crowd of 80,000 people.
Farm Aid is still around and is still raising money. The site has changed.
This year's Farm Aid is Sept. 13. Founding members Neil Young and Willie Nelson will meet up to play in Raleigh, N.C.
John Mellencamp, Dave Matthews, Preservation Hall Jazz Band, Jamey Johnson, Delta Rae, Lukas Nelson & Promise of the Real, Carlene Carter, Pegi Young & The Survivors, and Insects vs Robots are also playing. Tickets go on sale Aug. 1 at 10 a.m. ET.

subset: commoncrawl


text:
Im new to this forum, although the idea of a car pc has been in my head for a year, i have had my car pc for only 2 weeks today. For a college class i am taking i have accepted a challege to do a informative speech about carpc's, which i consider the next generation of car audio/video. i am looking for books, websites, videos, and people i can quote to use for Reliable sources.
Login or Sign Up
- Log in with Facebook


text:
What has our world come to when someone can actually be sick enough to walk into an elementary school and gun down five year olds? So many questions, questions that will probably never be answered. Even if we did have the answers, would we feel better. The parents that lost their little ones, will the answers make them feel better? Will the answers take their pain away?
There is just so many things wrong with this situation, and I'm not sitting here in my living room writing about it, taking time away from my own family to talk about those things. I'm here to talk about the poor lives that were lost. The innocent children that won't get to grow up and be children. The teachers that died doing what they loved everyday, trying to make a difference in these children's lives. The hero's, the people that went in and saw this horrible site. The people that risked their lives to get in there and stop this person from destroying more lives. The chief of police even stated that this is a site that they don't see everyday, this is a day those people will never be able to forget, a site that will always be in their minds when they close their eyes. Those are the people we need to talk about. The parents who will be burying their children instead of celebrating the holiday like the rest of us.
Then life goes on, sure we remember the shooting at Virginia Tech, Columbine, and of course 9/11, but life goes on, it has to, we try to learn from these situations and do things about them, some high schools have gotten metal detectors, laws have been enforced, boarding a plane has become an all day event, but has it changed anything?? Has it really avoided anything?? I don't even know anymore. I can't wrap my mind around this one. Maybe it's because in the past few years I've become a mother, I'm not saying if your not a mother you don't feel or have empathy, however, I can sympathize, I can relate. As my husband says, "I have the Mother worry in me now."
This whole thing has opened my eyes to so much. It's made me sad for so many reasons, mostly sad for those poor families, but sad that this is what our world has come to. I hate hearing that certain mental disorders are the reasons for these brutalities. It's the mothers fault, it's the fathers fault, it's always someones fault, it has to be doesn't it? I know from my own experiences that when you loose someone you love you want reasons, you want answers, you want someone to blame. I've also learnt that even with that, it doesn't take the pain away any sooner.
I, like many of you out there, has stopped listening to the news, stopped reading articles on-line or in the newspapers, when my husband tells me more that he has read, I kindly tell him "no more please." I can only take so much. I did come across this article a few days ago that really struck a cord with me. It made me see that maybe we shouldn't be discussing the laws of owning guns, that we should be discussing Medical issues instead. This article made me cry for many reasons, as a mother we love our children no matter what is wrong with them, this mother wrote about her son that suffers from many medical problems and how those problems can some day lead to the horrific events that happened last week.
A week ago tonight so many lives were destroyed. As a community we want to help. We want to come together and help in any way that we possible can. When others are hurting we want to lend a hand, bake a dish, donate money. Well a group of bloggers got together to bake and craft in honor of the Sandy Hook Elementary School. I had big plans for this event. I even cancelled my Featured Friday for today because I wanted to take part in this event so badly. So here I am , 6:30 at night, finally getting to sit down and write about it. The Christmas season got a hold of me, we are moving in 2 weeks, I had teachers gifts to make for daycare, I then came down with a cold this morning, all of these things got in my way, but as I sit here, I thank god I have the Christmas Season, the big move ahead, gifts to make, sicknesses to beat, I'm thankful that I have all of these things in my life as some now do not. I attempted baking cookies twice this week, I'll come straight out and admit it, I'm not the best baker in the world, the dough for my gingerbread cookies, came out horrible, I wanted to bake 26 cookies, one for each angel that lost their lives a week ago today. I then attempted simple sugar cookie, again the cookies won and I did not. I then ran out of time with all of the festivities going on, so instead I decided to share with you all of the goodies that I made for my daughters daycare teachers. A Christmas basket, a thank you for all that they do, for all that they have given for my daughter in the past year, her last day will be next week and in the past week I've come to realize just how important their jobs are. For the past few weeks I've made homemade BBQ sauce, salsa's, jams, steak seasonings, soup in jars, chocolates, chocolate covered pretzels, chocolate covered cookies, party mix, oh a bunch of stuff. I sat back after making these baskets and bags of goodies and all I could think of was it just didn't seem like enough. For all that they do, for all they give, this Momma thanks all you teachers out there!
Thank you Brianne from Cupcakes and Kale Chips for introducing me to this fabulous event. Here is a link you can check out if you'd like to give more to the Sandy Hook Elementary School.
I'd also like to thank this special group who made this event possible: Hezzi-D's Books and Cooks, The Red Headed Baker, Real Housemoms, Crazy for Crust, Something Swanky, Life After Laundry, Two Kids Cooking, Frugal Foodie Mama, The Doctorate Housewife, Heather's French Press, Operation Dinnertime, Lovely Pantry, What's Cooking Love?, Cupcakes and Kale Chips, Occasionally Crafty, Pint Sized Baker, Pineapple and Coconut, Wine & Glue, Lemonsforlulu, A Sweet Baker, Mom On Timeout, The Freshman Cook, Sweet Twist of Blogging, A Family Feast, Julie's Eats & Treats, Eat at Allie's, Here Comes the Sun, The Kitchen is My Playground, Just My Crazy Kitchen, The Sweet Chick, The Tasty Fork, Wholly Delicious Dishes, Chocolate, Chocolate and more , Yours and Mine ARE Ours, Kitchen Meets Girl, Daily Dish Recipes, Sweet Bella Roos.


text:
We are offering red onion, free from all sorts of cuts and stains, our red onion is fresh in its literal sense. We are a top supplier of red onion.
Alagundagi Oni Hubli, Karnataka , India
Thanks to our expertise in the industry, we as a Supplier and Exporter, strive to deliver nothing short of excellence to our customers. Fresh Red Onion on offer is cultivated in a hygienic environment. Our reliable vendors assure us that any kind of harmful chemicals or pesticides are not used by during its processing. We strive to meet the highest standards of quality set by the industry. Place your order to avail t
Morab Rice Trading Company
Plot No:29, Krishnagiri Colony, Anand Nagar Road, Old Hubli, Karnataka - 580024, India
Deals in Fuji Apples, indian onions
Rahim Trading Company
A P M C Yard Amargoal, Karnataka - 580025, India


text:
Monday, September 16, 2013
Strange Ison Comet raised UFO questions
A closer looks at the latest pictures from comet Ison reveal something different from NASA's explanation of simply a 'small ball of ice'. What do you think to object could be?Rate this posting:
2 comments:
- Bathtub said...
Ison has nothing whatsoever to do with the mythical Nibiru or the minor comet Elenin, which broke up and disappeared two years ago. These images show nothing unusual - this link gives a clear explanation: http://news.discovery.com/space/asteroids-meteors-meteorites/comet-ison-offers-doomsday-deja-vu-130909.htm
- Anon said...
Why the spooky music? How do you think that it makes this fabrication base on low intelligence is any more real than tinker bell?
Subscribe to: Post Comments (Atom)
Popular posts this month:
- Ben Rich Lockheed Skunk Works CEO Deathbed Ufo Confession
- What Could It Be? UFO Above Tysoe, Warwickshire UK: 29-12-14
- UFOs Sighted - Melbourne, Australia 09-02-13
- UFO Sighting: Toronto, Canada. 26/07/2014
- Central Italy: UFO Orb Night Sighting: 30-12-2014
- Happy New Year 2015 from RealUFO'S!
- UFO Ovni Above Nuclear Facility- Mexico:05-11-2014
- UFO flashing lights over Tustin California 4.3.2014


text:
Member Since: January 21, 2014
Country: United States
This might be of help: the power cable supplied with the panel has two connectors for power (along with the spade contacts at the end). One connector obviously goes in the panel, the spades go to the power supply, which leaves the other connector unused. We (a friend of mine and yours truly) were able to figure out which connection it is: it's a connection made by JST. The datasheet can be found here: http://www.jst-mfg.com/product/pdf/eng/eVH.pdf Digi-key's part number is 455-1650-ND for the angled version.
Incorporate this connector into your (custom PCB?) design and you'll have a clean, non-botched way of powering the driver electronics.
No public wish lists :(


text:
The Consulate General
Dear Austrians,
Dear Friends of Austria,
Dear Guests,
We welcome you on the website of the Austrian Consulate General in Los Angeles. It aims at providing you with insights on Austria's politics and culture, its economy and tourism. Under the heading 'practical advice' you will find consular information for Austrians living in the United States as well as for US citizens and residents visiting Austria.
The safety of our Austrian co-citizens is of great importance to us. It is our concern to render practical support in the event of consular emergencies. In order to ensure efficient assistance whenever need arises, we suggest to register with the team of the Austrian Consulate General.
One of our quicklinks connects you to the website of the Austrian Foreign Ministry in Vienna. It contains further information on Austria, the pillars and priorities of Austria's foreign policy, in particular human rights, the dialogue of cultures, disarmament, environmental protection, development cooperation and Austria and Vienna as a hub for dialogue and peace.
A specific section of the Foreign Ministry's website is dedicated to Austria's international cultural policy, which aims at creating moments of attention for the creative side of Austria. For subscribing to the newsletter of the Austrian Consulate General in Los Angeles please click here.
You may also like us on Facebook!
We hope you will find interest in this information on Austria.
With our best wishes,
Your team of the Austrian Consulate General in Los Angeles
You may contact us at any time:
Austrian Consulate General
11859 Wilshire Blvd. Suite 501
Los Angeles, CA 90025
Tel: +1 (310) 444 9310
Fax:+1 (310) 477 9897
E-Mail: los-angeles-gk(at)bmeia.gv.at
Public hours: Mo - Fr 10:00 am - 1:00 pm


text:
Nraopalep necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 50 diseños de 16 diseñadores freelance.
Digestive Diseases Center
Medical practice focusing on gastrointestinal disorders.
Looking for a modern edge. Something that evokes safety and well being. We feel the words Digestive and disease could use a better font choice. The gastrointestinal symbol obviously could use work. We are not married to the fact that the symbol has to envelope the words. Also not married to the idea of word play. in this case the symbol running through the words to create the
can be separate.


text:
Playboy's Most Famous Cover Girls Stun With Christian, Pro--Gun, Pro--Life and 'Green Tea Party' Message
Aug.. 1,, 2013 5:00pm Billy Hallowell
Shane and Sia Barbi,, both 50,, became familiar faces after posing for Playboy Magazine in 1991.. Their meteoric rise tossed them into the
Hollywood limelight,, as they were regularly seen with A--list actors and were among the most famous models of the 1990s.. But where are they
In an interview with TheBlaze,, the twin sisters opened up,, sharing their past struggles with bulimia and self--image and,, perhaps most shockingly,,
they detailed their views on the Christian faith and the nation''s political schema.. While they were once pop culture icons,, they are now involved,, to
varying degrees,, in animal activism and current affairs..
Despite gaining monumental fame,, the sisters were never your typical Hollywood elite.. In fact,, Shane,, like her husband,, actor Ken Wahl,, favors
traditional values and has never really been too intrigued by the Tinseltown lifestyle.. This is certainly surprising,, considering her past role as a
Playboy model and the level of notoriety both she and Sia have enjoyed..
So,, How Did They End Up in Playboy?
One can''t help but wonder how the twins ended up being the two most famous Playboy pinups in the magazine''s history.. As the story goes,,
insecurity and life difficulties led them,, in many ways,, toward that success..
Shane told TheBlaze that the twins began modeling at an early age.. While they first appeared in a Sears mail--order catalog at the age of seven,,
they later began taking pictures for mainstream outlets.. The Barbis had consistent work and came from a family rooted in show business,, but,, as
they grew up,, they sought out higher education and so--called ""normal"" careers..
Their lives,, of course,, have been anything but normal..
Their path to Playboy was accidental.. It began when they were featured in a billboard campaign in California — one that ended up capturing the
attention of Hugh Hefner,, the outlet''s founder.. He was so impressed with what he saw that he sought out the girls.. Before long,, the twins were on
the magazine''s cover,, which sparked immense fame..
""[Playboy] came to us first.. We were doing test shots for a photographer.. [This] guy went nuts over the test shots [and] made a calendar… and a
billboard,,"" Shane recalled.. ""Hefner saw it and went out of his way … to seek us out..""
Women go to Playboy for a variety of reasons.. In the Barbi twins'' case,, their dire emotional circumstances guided them
How Bulimia and Their Success Impacted Them
""Playboy was a decision made from fear,,"" Shane told TheBlaze..
Even before Hefner discovered them,, Shane and Sia were struggling with bulimia and image issues.. Shane said that the two did intense workouts
(eight to 10 hours per day) and regularly vomited — both elements that were rooted in control issues,, she said.. The fame that the cover shoot
brought was so intense that it caused agoraphobia..
""We were like druggies with food and throwing up and laxatives.. We were out of control and on top of that very difficult to deal with — like a person
who would take drugs,,"" Shane explained..8/2/13 Playboy's MostFamous Cover Girls StunWithChristian, Pro-Gun, Pro-Lifeand'GreenTea Party' Message|
When they made the Playboy decision,, Shane and Sia believed that by baring it all they would be able to solve their problems,, particularly their
dislike for their own bodies (surprisingly,, despite their success,, they never liked the way they looked).. Also,, they contended that they might be
able to help women dealing with similar bodily insecurities.. In the end,, though,, these goals weren''t accomplished..
Playboy,, Shane said,, was a good business decision,, despite the notion that it might not have been the healthiest choice at the time — or one that
the twins would make again today.. Still,, the model had nothing but positive things to say about Hefner,, who has remained close to the women..
""My life led up to that.. I can''t go on in my life having regrets and trying to do things again,,"" Shane said.. ""I am who I am today because I did that … I
was in a very bad place..""
Considering their bulimia and body image struggles,, Shane said that the decision to pose nude was one that,, had they been healthy,, they
probably wouldn''t have made.. And,, in fact,, it was a decision they almost avoided.. While they were thousands of feet in their air on their way to the
first Playboy shoot,, Shane remembers Sia having second thoughts and saying,, ""I''m not going to do this.. God just won''t like this..""
They did the shoot anyway..
Initially,, the two didn''t tell their parents about the decision.. For one,, her father was a conservative; her mother,, on the other hand,, was a
progressive feminist.. Neither would have approved,, though they did eventually find out and come to terms with it.. The first issue''s record--breaking
sales made the news and the Barbi twins simply couldn''t hide from the world — their parents included..
As it turns out,, their two Playboy covers — one in 1991 and another in 1993 — were among the magazine''s most popular ever.
The Barbi Twins'' Fascinating Background
In speaking with TheBlaze,, the sisters also provided insight about their upbringing and how it shaped their inevitable path.. Their father,, a ""very
hardcore,, Republican,, Christian,, Reagan--living Jimmy Stewart type"" and their mother ""an active 12--stepper"" who Shane described as a ""gay
activist"" were,, quite obviously,, polar opposites..
To a degree,, the dichotomy that their parents presented added some intrigue into the mix,, particularly when considering Shane and Sia''s career
aspirations.. Their father,, as stated,, was a strict conservative,, and their mother was a progressive who was described as being much ""freer..""
""We were good kids,, but that can backfire,,"" Shane said of their upbringing.. ""What we did was we were the adults while my mom was this wild hippie
child.. She would wear mini--skirts and we''d say,, ''No mama,, please..''""
Perhaps the most shocking admission from the twins'' childhood is their aspiration to be nuns,, mainly because of their attachment to Saint Francis
of Assisi.. And contrary to their depiction in popular media,, in their younger years,, the twins dressed ""very tomboyish"" (Shane said that she and
her sister also wanted to be veterinarians at one point).
The Barbi Twins'' Political and Religious Views
Other surprising facts about the Barbi Twins center upon their political and religious perspectives.. On the political front,, Shane most--definitely considers herself conservative--leaning,, whereas Sia leans center left.. But the two hold very distinct views on the political system — and they''re
just now starting to voice them publicly..
Rather than describing herself based on what she is (i..e.. giving herself a label),, Shane noted what she''s not,, explaining,, ""I am not a feminist,, as a
feminist cares more about her own body than nurturing a living creature inside or outside her body..""
Here,, she''s clearly delving into the contentious abortion issue.. Citing her extensive animal activism,, she said that she''s pro--life across the board..
""Pro--life for all life"" is a mantra that the sisters use to describe their views on the right to life for all creatures.
""I love to care,, nurture,, protect,, the fetus,, or any living creature,,"" she added.. ""Being an animal activist to me is pretty consistent in my life to being
Additionally,, Shane said she''s not a liberal and that she is charity--driven,, with serious questions about the government''s operations and intentions
(she also coined the phrase ""veGUN"" to encapsulate her support for both being a vegan and the Second Amendment)..
Sia,, too,, shares many of these fascinating views,, calling for small government that enables her to give to charity as she so chooses..
""My sister and I call ourselves ''the Green Tea Party,,'' which includes the freedom to be who we are,,"" she explained,, noting that the two are into
animals,, the planet and health — but that''s not all.. ""I,, too,, am pro--life for all life and believe in the Second Amendment — not so much to hunt,, but
for us to not be hunted by the government..""
The sisters want to put principles before parties and are looking to become more open about these views and in calling Americans to come
together and confront key issues..
Despite having differences of opinion with her mother — profound disparities that exist even today — Shane said that the two are still very close..
They do,, of course,, fight regularly about politics,, as her mother is,, to this day,, a progressive (we''ll tackle the twins'' views,, below)..
Once,, Shane recalled telling her,, ""Mama,, you would forgive me if I was a prostitute and had bulimia or if I was a drug dealer — you would forgive
me for that,, but not being a conservative,, correct?"" Her mother''s response? ""You''re probably right..
As for their theology,, both Shane and Sia are Bible--believing Christians.. They believe in the Christian doctrine of accepting Jesus Christ,, with Sia
claiming,, ""I believe Christ has saved me because Christ,, is,, unconditional Love..""
While the details are under wraps,, a major television company has approached the twins to discuss a television program that will be lighthearted
— but political — in nature..
Welcome to Long Island Firearms, Long Island's premier source for news and education!
|Welcome to Long Island Firearms, like most online communities you must register to view or post in our community, but don't worry this is a simple free process that requires minimal information for you to signup. Be a part of Long Island Firearms by signing in or creating an account. You also have the ability to login with your facebook or twitter account. See the icons in the upper right hand corner.
Barbie Twins - Pro God, Pro Gun, Pro Life
Started by NyVan , Aug 02 2013 08:24 AMbarbie twins pro god gun life
No replies to this topic
Also tagged with one or more of these keywords: barbie, twins, pro, god, gun, life
Local Gun Stores & Federal Firearms License (FFLs) →
Gun Stores & Gunsmiths →
Fred's Gun Shop
Started by zzrguy , Oct 21 2016 freds, gun, shop
Handguns →
Semi-Auto [Handguns] →
Ruger 9E 9mm Black Striker-Fired Pistol
Started by SgtUSMC , Oct 15 2016 ruger, 9mm, gun, cheap, ffl
General Discussions →
Chit-Chat →
gun shops please read (dealers on L.I.)
Started by lonewolf5347 , Oct 14 2016 gun, shops, please, read, dealers and 2 more...
General Discussions →
Chit-Chat →
Started by Coliseum Guns , Oct 04 2016 fall, savings, at, coliseum, gun and 1 more...
All things Firearm Related →
Open Firearm Discussions →
Gun sales hit 17th straight monthly record, up 27 percent
Started by jimmy958 , Oct 03 2016 gun, sales, hit, 17th, straight and 5 more...
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users


text:
German native works to ensure authenticity of food at festival
BLAIRSVILLE — An 85-year-old German war bride, who now lives in Blairsville, spends her days golfing, kickboxing, belly dancing and doing zumba.
This week, she'll add cooking to the list.
Martha Miller will be one of several women at Hebron Lutheran Church in Blairsville to peel and boil 120 pounds of potatoes for the German potato salad at the church's second annual Oktoberfest.
Oktoberfest is a time to celebrate good harvest in Germany, Miller said.
"Germans have a lot of music and a lot of beer and a lot of food in October," she said. "October is almost like Thanksgiving but not one day or two days. It's a while."
The church will host its own Oktoberfest celebration featuring German foods, decorations and music from 1 to 8 p.m. Saturday to increase awareness of its German heritage. Founded in 1827, the church was the first English-speaking Lutheran congregation west of the Allegheny Mountains.
"This event is planned in order to increase visibility of our church, raise funds, increase awareness of our German heritage and create a fun community festival," said Carol Persichetti, Oktoberfest committee member.
In addition to helping to make the food, Miller is also the authority on making sure the food is authentic. She approves each dish before it is made and labels each dish with the correct German spelling.
Miller's knowledge of cooking German food comes from owning her own German restaurant for 20 years. After moving to Blairsville from Augsburg, Germany, in 1948, she opened Martha Miller's Restaurant along Route 22, five miles west of Blairsville, in the mid-1950s. She served homemade German dishes including strudel, noodles, french fries, soups, bread and desserts.
Miller's favorite German food, and a staple at Oktoberfest, is German potato salad, or kartoffelstat.
"It's going to be the main (dish at the festival) because it's so different," Miller said. "The big difference is ours is served hot and done with a bacon dressing."
Last year, volunteers at the church spent about eight hours making the dish.
This year's festival will also include German beers and Riesling wine, bratwurst, sauerkraut, harvest casserole (gemuseauflauf), sweet cabbage and noodles (sauerkraut and eierspatzle), green bean soup (grune bohnensuppe) and German desserts.
The church will be decorated with German flags and a German color scheme of red, yellow and black.
German-themed musical entertainment will feature the Dr. Zoot Band and R.J. the DJ. Accordion player Pat Septak will play some German tunes while dressed in authentic lederhosen.
A section of Oktoberfest will be devoted to children. The Kinderfest area will include children's activities, crafts, face painting, caricatures and games.
The festival will also include a basket raffle and a car cruise of collectible and antique cars.
Last year, Oktoberfest drew a crowd of about 200 to 250 community members, according to co-chairman Craig Piper, and he said he hopes to reach that number again this year.
The money raised from the festival will go toward seed money for next year's Oktoberfest and any extra money will go to the property committee for necessary building repairs, Piper said.
But raising money isn't the primary goal of the event.
"Our goal is not really to make money, but just to have an event and bring some attention to our church and our community," Piper said.


text:
WRRV Presents A Private Acoustic Young The Giant Show
WRRV has a unique opportunity to see Young The Giant perform acoustic in the WRRV Atrium! Everyone who stops by the WRRV table during the Dutchess County Fair next week can sign up to win! If you can't make it out to the fair, fear not. We'll have a bonus chance for you to sign up right here on the website. Our grand prize winners will meet the band too.
Here's a taste of what we're in store for.
Subscribe to WRRV on


text:
- 04.23.13
- bottom line
What's Your Biggest Business Takeaway So Far This Year?
Record a Vine telling us what your biggest business takeaway has been so far this year, and tweet it to @FastCompany with the hashtag #BottomLine–we're featuring your submissions right here!
Anyone who claims running their business is easy is not telling you the whole truth. The fact is, every entrepreneur faces their fair share of ups and downs–it's what you learn from those experiences that determines how successful you'll be in the future. Learn from seasoned pros who've been there, done that, with The Takeaway.
[Image: Flickr user Steve Baker]


text:
turbizzi wrote:Labrat report: In the closest situation I could get to a holiday gathering, I served my bottle of Adequate Gift to a group of friends getting ready to play Settlers of Catan.
Right away, everybody dug the name and the mad libs on the bottle, but surprisingly few people got the 'gift horse' gag.
I dished out small samples in disposable plastic stemware. People who bothered to smell got notes of cherry and berries with hints of coffee and orange peel in the bouquet.
Everybody agreed that it was a solid table wine. I think decaning for an hour or so would have mellowed out the in-your-face tannins, but I don't think it will wow wine neophytes near as well as Monkey Prize or Toothstejnn.
Still, my wife and I enjoyed it just a bit more than Emergency Holiday Provisions. I credit the big fruit up front, the easy finish and maybe what my wife called "hints of espresso."
tenuki wrote:Faux-rat: More general impressions than anything specific as this was after mead, whiskey, some really thin French wine I can't remember and desserts. I had the birthday boy fill out the blanks madlib style beforehand via e-mail. Knowing he had no significant other I just had him name a person, and he picked Obama so that added some nice humor.
Tried a touch right from the bottle, way too tight and chalky. Definitely needs time. One pass through the vinturi helped a lot. It's still muted and needs to breathe (and age). Full bodied, a little heat but less than I'd expect from something nearing 15%, nose muted as I'd mentioned, dark fruit (I'd go with currants as opposed to cherry or blackberry), with a touch of coffee, definitely some young tannins and a long finish. Pretty well balanced, just young. It opened up as game night went on, and people enjoyed it, unfortunately that also means they killed the bottle before I had a chance to return to it
I'm definitely glad I ordered and can't wait to try it again, but will also probably hold the rest until next year. I would certainly not gift it this year to anyone that doesn't know the term decant
timmyjwoot wrote:Just arrived.
Mmmmmm.... this is going to be fun.
Results: definitely more than Adequate. It's dry, as expected, with all those tannins. The fruit seems pretty green to me, not darker fruits but something "zippier". Yeah, I just made up a word. It's not hot at all like the Boss but there's also not any spice here and, like I said, the fruits are brighter and not as deep. I get more of a leather thing from this wine but not a dark "leather-and-cherries" feeling like I get in Merlots... this is different.
Overall I find this wine extremely enjoyable. It's the first time I've ever had a mostly Carignan blend and it's great. At the price I'm strongly considering another box.
thrawn1020 wrote:mmm. Picked mine up tonight as well as the Firestone Chardonnay. My bottles are cold to the touch, as I missed the early delivery attempt and had to pick them up at the distribution center. The Chardonnay to me was still fruit-forward, and I would certainly not say over the hill. It should last for awhile, but even if it doesn't, the price is more than fair. Significantly better than its price point, even for someone inexperienced in the varietal. I'd have been happy to pay 12-15 for what I tasted tonight.
But, back to this most Adequate of Holiday Provisions. The wine is fairly light, and I can see my fingers through it. The aromas and flavors I would describe as somewhat jammy. Cherry Jam, with a little cola in there for now. My bottle is cool to the touch now, though, so I would expect that it would open a bit when it's had time to open, and warm a bit.
Some people say they get hints of tobacco. There's always some question as to whether they mean fresh tobacco or smoked tobacco flavors. I kind of get a tobacco thing, but it's the fresh kind. Tasty, makes you want to eat it.
Per usual, these offers deliver on the premise of value per dollar spent. Nothing oxidative in the aromas or flavor profile, which can be a challenge in this price range. The packaging is absolutely gorgeous. I especially love the woot foil on the top, with the exclamation point, and the wine.woot labeled corks. I look forward to the rest of this bottle over the next few days. I plan to put this one on the counter, and taste it through a couple days, as recommended.
CAGrl wrote:Sorry to everybody, but here's a late lab report. The bottle was delivered Tuesday to my mother in law's house and delivered to my place today. Also, not very good at describing wine.
Opened the bottle, and took a sniff. The nose wasn't overly hot, which to me is a good sign. Even my mother in law agreed. Definitely has a good nose.
I'm not very good at getting all the complexities that are present in the wine, but at first taste, I felt like it had a peppery aftertaste. Very good. Besides that my first thought was that it was smooth. To me this is better initially than Boss Monster was. To me that started out really hot.
After an hour, it has smoothed out more. This is an amazing wine and I am contemplating on whether to buy more. I've never had Carignane and now I want to try more of it.
Hope this helped. And sorry for such a late report.
Offer of 12/10 -- Esoterica 2006 Late Harvest Viognier Trio
This offer's pack:
andyduncan and more and still more
kylemittskus and more and more and yet some more
ArcheDiver announcement and report
tsrblke and more and another
polarbear22 and final
MarkDaSpark announcement and report
aces219 (delayed) and report
andyduncan wrote:So, Kent, any advice on serving temperature?
kylemittskus wrote:Did the FedEx lady leave a note at my door? Yes.
Did I watch her drive away from my house? Yes.
Did I chase her down? I did.
Did I speed? I might have.
Did I stop at stop signs, risking losing her? I'm in CA so I did one of those fancy CA stops.
Do I have my labrat bottle? YES!
I will post Danielle's and my notes tonight and hang around to answer specific questions. Until then, I will not read the boards lest my tasting be tainted by the TEN other reports. You read that right: ELEVEN rats this time around.
AndyDuncan Labrat post:
andyduncan wrote:Regardless of whatever back-room negotiations and handshake-sealed favoritism, cronyism and other isms that played a part in my getting a labrat bottle (most likely the "Andy Duncan (Still Alive) Memorial Scholarship Fund For Children of Wine Industry Moguls Who's Last Names Rhyme With Ruddert" and associated tax-exempt charities), we received the entirely unfair package this morning and put it on ice. Literally. In the freezer. Next to Jimmy "Two Fingers" McCoy (Technically one of them is a thumb, you can take that particular semantic argument up with the guy who gave him that nickname: Mike "Tiny" Mitchell. Hint: he's not tiny).
But, that is neither here nor there. What is here is wine. To business:
We let it warm up a bit and poured into the only glasses we have, which are red wine glasses. We drank it somewhere around 45-60 degrees (as it warmed up).
Intensely apricot. Apricot preserves. The syrup that drains off a can of apricots. Except way cleaner and more intense. Very sweet. One of these 375s is a four-eight person ordeal. And what an ordeal. The floral nose of the viognier is mixed with more apricots. It's a thick, viscous syrup of a wine – you can't really pull air through it, you just sort of have to slosh it around in your mouth. There's some nice things going on in the midpalate that are difficult to describe, but the important thing is that they're there, it's not a one-dimensional kind of thing. The finish lingers like a piece of hard candy. It's intense, concentrated.
Corruption is a tasty, tasty mistress.
Kylemittskus Labrat Post:
kylemittskus wrote:
First of all, I would like to propose a toast.
To WD and the entire WCC crew and wine.woot. From one offering a week to two offerings a week to three offerings a week, plus gift weeks, and the first successful wine.woot off. Damn fine job!
Onto the wine. BUY IT. Any questions?
Okay, okay. I'll tell you why.
Color: Rich gold to very light orange.
Nose: Very pretty nose of apricot and caramel. There's something else I can't place. Rich, beautiful nose. Not a huge nose, but very nice.
Taste: Somewhat viscous although not overly syrup. In between an off-dry wine and a really cloying wine. Coats the palate. What I dislike about some dessert wines is that they are flabby with no acid. They're sweet and sweet and sweet. With KR's LHV, there's a bit of a sour note on the far back which is nice. Apricot dominates the palate but not jammy apricot. Like a really sweet, real apricot. This wine is not overpowering with flavor or sweetness. It's almost elegant.
Finish: This is where I think this wine stumbles a bit. The finish is a bit short lasting about 5 seconds on the palate and maybe 10 or 15 seconds in the throat.
Aging: From KR's comments and from the weight of it... for a very long time indeed.
Overall: Very very enjoyable. Beautifully made, good fruit, not flabby, not cloying. KR does dessert wines very well. I want more port!!!
If you care about a 100 point rating, I'd call this a 90-91. As it's been sitting here while I type, it's getting better. I think a few minutes in the glass does good things for this wine.
I may post more comments later (I'm going out though) and either myself or someone else will post more tomorrow. The other person is a wine.woot addict by proxy. We split many orders and she finally ordered her own (the truffles). Her name is PARKSKITCHEN so it will either be me or her tomorrow. Or both!
I'll check back later tonight either way in case I missed something or anyone wants to ask me something specific.
"This is nectar."
ArcheDiver chiming in with his Labrat notice.
ArcheDiver wrote:On the first night of Hanukkah
WineDavid Sent to me...
a bottle of esoterica to be labratted...
sorry... doesn't quite fit the tune. Still at work, and first chance I've had to get on the computer all day... something about retail store and holiday season... ah well... it pays the bills... by bills I mean WD's bills. Anyways, I'll be heading home in about 2 hours, promise to post tasting notes later tonight to get those on the fence, off of it, before the weekend runs out. Back in a couple hours.
AndyDuncan Labrat part 2:
andyduncan wrote:Yup, it's one of the bonzai grapevines (not to be confused with Bonzai Pipeline) that were up on woot last week. I thought it was too ridiculous to pass up.
Good to hear about the temp, that's around where we tasted it, it was refrigerated (not technically in the freezer, I lied), and it warmed up pretty quickly in the glasses.
Thanks for the wine Kent, another great bottle.
PolarBear22 Labrat post:
polarbear22 wrote:
OK. Thirty minute drive to the FedEx station. Turns out the driver for my neighborhood had to help fill in for the overnight pick-up guy. Showed up at the station about 30 minutes late. And then another thirty minute drive home.
Dinner. And then to open the labrat bottle.
Viscous on the pour. Dark golden color. Nice floral aromas with a hint of apricot or peach. This is a thick, syrupy sweet wine. Swish it around the mouth and chew it. It is almost that thick. And the finish lasts forever.
SWMBO's first impression was that it was too thick and sweet. Second sip, just too sweet for her. Next thing I knew, it was in my glass. And she switched to Scotch.
I keep sipping at it. It will last most of the night.
I am enjoying this. But I can't drink much more than one glass at a time. So I have no idea how we will go through the six bottles, if I have to drink alone. Then again, I have a couple of decades to figure it out.
I enjoyed this wine. And the flavor is fantastic. But it may be too syrupy and sweet for some. (You'd think that 35% RS would have given a clue to that.)
This bottle will be corked, refrigerated and I will taste and comment tomorrow.
EDIT: Any comments in this review that are negative should not be interpreted as a poor quality wine. This is an excellent well-made wine. It is a style that my wife does not care for, and a little too sweet for me.
tsrblke Labrat post:
tsrblke wrote:First Time Rat here, so be kind.
I had to drive down to the Fedex to pick this up. We (my fiancee and I) drank it it a little warm not wanted to wait to long, so it was around 60ish I'd guess.
Now then to the notes!
Goodnews is Fiancee's not mad that I bought it. So I'll start with her tasting notes. She really liked the small bottle. Once poured, she liked the smell alot. She thought it tasted like Mead, and about the same consistancy (I disagree, but we'll get to me in a minute.) She also commented that it made her wintery throat feel better. She thought it was a perfect winter Wine.
Now My Notes:
I probably should have chilled it a bit more. But impatience got the best of me. I agree that it has Mead charactistics, definite flavors of honey (and roughly the same color.) andyduncan's picture is spot on with the color, not really white, more honey gold. It is very thick (thicker than mead I'd say. Syrup thick) you could tell from the way it poured, but that worked great for it. I thought it had a bit of Alcohol smell on the nose (perhaps that's from working in a lab and being leary of that smell, because it means spill) but there was no Alcohol at all in the test. I really enjoyed it. And am glad I have 3 more on the way. One is certainly replacing cake on NYE Definately a great finish after dinner (after waiting a bit, it's almost a meal in itself.)
tsrblke Labrat post 2:
tsrblke wrote:I'll follow up with this, after breathing a bit (and wrapped in the wine chiller jacket I have to offset my impatience.) I'm getting tastes of butterscotch. My fiancee disagrees and says it tastes of "hard candy, like at the very end when it melts down your throat." Which I will interpret as "butterscotch." to make myself feel better.
Aces219 update post:
aces219 wrote:We are having a baby tonight/tomorrow morning. Which means no tasting notes right now. However, I had 19 bring the bottle to the hospital, so maybe we will pop it to celebrate!
yellowroe Labrat post:
yellowroe wrote:As I said I was picked as a labrat - husband and I drank it after a bottle of Wellington Victory which we devoured during dinner - very good wine.
Half hour later we opened the Esoterica.
Aroma was wonderful - almost like peaches
After the first sip I thought of apricots and peaches. Hubby said definitely peachy for sure. Very sweet and I wish I had some ice cream to pour it on - I bet it would taste wonderful on vanilla ice cream. It was very thick and syrupy so would go well with ice cream. Ummmm!
After taking the second sip my husband thought it tasted like scotch. Don't know why because I don't like scotch and this was very nice. Sweet as can be but a nice after dinner dessert wine. Can't drink too much of this in one sitting because of the sweetness. After my second sip I thought it was almost like a cognac or Grand Marnier but a little thicker and sweeter.
Yes, we liked it but can't have too much at one time. Nice way to end a meal.
Thank you for letting us try it and I'm glad we have more on the way.
brandeano Labrat post:
brandeano wrote:First-time labrat here.
Popped open the lovely designed bottle at ~50F. Light golden color similar to the fresh apricot aroma and taste to follow.
The apricot flavor is certainly quite prevalent, although there is some underlying flavor I found difficult to identify precisely. My accomplice believed it to resemble a caramel flavor although I'm sure something else is at work. Hopefully the other rats shall provide some further insight on this.
You certainly don't have to take much of a sip to get a mouthful of flavor with this one. I've been sipping on it for about two hours now and would be glad and able to through the rest of the night with its potency.
I was expecting a dense syrup with the amount of sugar in this, but it really isn't terribly thick.
The finish is rather short at less than ten seconds, although I haven't experienced many dessert wines with a long finish anyhow.
All-in-all, quite a delightful dessert wine, particularly at this price, as long as you enjoy apricot.
ddeuddeg Labrat post:
ddeuddeg wrote:FedEx guy shows up around 12:45, we're at work, so he leaves a door tag (obviously not our regular guy). It says I can pick it up after 4:30. So we head off to our 6:45 dance lesson a bit early, stopping at the FedEx depot on the way. By the time we stop off at the local Irish pub for a pint of Guinness and a fish fry (gotta show the visitor from Spain some of our local traditions, don'tcha know), the wine had chilled perfectly in our balmy 23° outdoor temperature.
Arriving home, we got a fire going in the fireplace and sat down to sample the Esoterica LHV I'd been looking forward to for almost 24 hours, since receiving George's email.
First impression: a gorgeous amber/honey color, and an equally gorgeous nose that permeated much of the room. A beautiful sweet honey-like fragrance with a hint of peach blossom.
Savor that for a bit, swirl it around, and then just a little sip. A little is quite enough. This is potent stuff, apricot nectar for sure, some spiciness and floral something I can't get a fix on, but it's the same I always pick up in Viognier. There's also a bit of raisin (José, our Spanish friend mentioned Sultanas) and Flaming Fury peaches. They're a very sweet variety we get from the only farmer in WNY who grows them, and we buy them every week they have them. And the wine has a very pleasant glycerin feel in the mouth.
Finish: this is a very sweet wine, but not the cloying sweetness that tends to leave a bitter aftertaste. At least 90 seconds of the lingering apricot flavor and the glycerin feel.
As the wine warmed more toward room temperature, it maintained all of the nose and flavor, but lost a little of the viscosity. No harm there.
I have to admit that I have always had a bit of a sweet tooth, although I generally prefer my wines dry, with meals. This was a time to listen to the winemaker, and have it for dessert rather than with dessert. However, I do have some ideas for desserts I'l try it with. I'm happy to have 6 bottles on the way (9 if the service.woot guys took care of my request to up the order). Right now, it's taking all my will power to resist finishing the bottle this evening.
José said he thought it was "excellent," with an enthusiasm you have to hear to appreciate.
ArcheDiver Labrat Post:
ArcheDiver wrote:Finally made it home from long long day at work. Ate a quick dinner then on to dessert. And oh... what a dessert. It pours smoothly, not quite syrupy, but definetly thicker then your average wine. The color golden, with a hint of amber. An aroma of peaches and honeysuckle make me think of summer, and forget the cold San Francisco rain. Ok... thats used up my poetic ability for the night, so now a little more straight forward with the report.
First taste, I'm getting caramel and honey. Mrs. Diver is tasting apricots. I ask her what dessert she would want this with, before I even finish the sentence she responds with 'creme brule'. Of course she has been trying to get me make creme brule for ages, so her answer is suspect. We both definetly agree with the poached pears idea. Might have to up my order just to get extra bottles to try that with. A bit of actually thought time, and the missus adds she thinks this would pair well with coconut or almolnd desserts. I'm wishing for apple pie right now myself. Also kicking myself for not saving some of last night's Dungeness Crab for tonight. This would have been great finish to fresh cooked crabs. Guess I'm going back to Half Moon Bay to get more when the main shipment arrives.
Going to let my glass sit for awhile, come back to it in an hour and see how its doing then. If there is anything new to report, you will all be the first to here. (Wife has gone to bed, so she'll have to read my thoughts in the morning)
Loweeel/PetiteSirah Labrat Post:
PetiteSirah wrote:Color:amber. Very thick and unctuous; fig bomb nose upon opening the bottle, in the glass apricots, plum wine, lychee and citrus zest underneath the somewhat oxidized white dessert wine typicity.
On the mouth: honey, pears, more lychee, lifts on the finish, not cloying as it goes down.
Generally not my thing as it is a bit too sweet for me. I prefer port style dessert wines, but I am glad I ordered this as I am always interested to try Kent's Esoteric experiments.
How about a Petite Sirah port next time, Kent? And will we see you at Dark and Delicious so you can show those amateurs how it's done?
Gingerly Yours, Loweeel.
Cheron .... don't read this post ....
.... this means you!!!
I haz golden ticket!! Got it late today (7pm from my UPS box) and no email notice. Nothing in any Spam folder.
Will taste tomorrow, but usual suspects all away .... Nostrom0 is in Ohio. I mean Java is busy??? watching the films is up with that??
But zTimothyBz is available. So tomorrow night!!
Edit: Um, err, Saturday night. Since when I posted it was already tomorrow. DOH!
Edit/Edit: Aha! Brother George sent it to an email address I don't use for Woot. And it went to the Junk Mail folder, which is why I didn't see it.
kylemittskus update Labrat:
kylemittskus wrote:I completely agree. It certainly isn't thin but I have had far thicker dessert wines (Rombauer Joy comes to mind. It was thicker, more expensive, and far less complex.)
Also, in my report I mentioned that there was something on the nose I couldn't pin down. Loweeel hit it perfectly: lychee. Now it's all I can smell. Very pronounced and gorgeous.
spdrcr05 Labrat Post:
spdrcr05 wrote:Probably the last rat... my apologies as I didn't get to pick up my bottle from FedEx until this morning as my flight last night arrived after closing.
Drinker profile: Partial to big bad cabs & meaty pinots with strong tannins. I'd say I'm into PS ... but I'm an amateur who gladly listens to PS & others when deciding what to buy & when to drink it. I have recently started to buy & am developing a greater appreciation (thank you iByron for your guidance & informed debate on other topics as always... I've still got your bottles) for the sweeter side of life, as that's all the GF likes to drink.
Onto the wine at hand...
The cork was wet about a 3rd of the way up, which surprised me. The wine poured with a slight viscosity, but was not as thick as I was expecting.
Color: A beautiful glowing amber... I almost wanted to look for a fossil so I could extract some DNA and... oops, sorry, started into my world domination fantasy.
Nose: Upon opening, I got that classic Sauterne diesel hint but it blew off rather quickly and from that point on all I got was apricots, a hint of kiwi & melons... all of it drizzled with a toasty warm caramel.
Taste: Noticeable but not overwhelming alcohol on the palate. The sweetness is strong but not cloying. This reminds me of the thin remains of an apricot / brandy reduction served over french vanilla ice cream. The flavors coat the palate and linger for a good 15-20 seconds... which becomes more pronounced as the wine warms slightly in the glass. There is a definite hint of acidity that prevents this from going over the top.
Overall: A very enjoyable wine. Wonderful to hold in the glass and sip over time. Not too sweet so that a second glass is a consideration for me... which I usually find unthinkable.
GF's 2 word summary: MMMMMMMMM, Yummy! (Sssssshhhhhhhh nobody tell her I got 3 orders)
kylemittskus Part 2:
kylemittskus wrote:
Part Doux:
Danielle doesn't like it. She says it's too sweet and she says the alcohol heat is too much.
The four other tasters all liked it. The finish is longer but I still don't think it's long. PB's palate vs. mine I suppose. Still, very nice wine.
tsrblke Part 2:
tsrblke wrote:
It's worth noting that I finished off the bottle tonight with another friend (fiancee was off celebrating the new car, and I have papers to write.) He felt it was just a tad too sweet for him. He did notice the same alcohol smell when he sniffed it that I mentioned in my report. But also commented that he couldn't taste it. (I wonder if the high sugar pushes more alcohol into vapor, resulting in that smell) Fair note, he's primary a beer man, so this was new for him.
I felt the wine lost a fair bit of flavor in the fridge overnight (it also sat a bit while my friend poured his glass and I worked on dishes, so perhaps that played a part.) That's not to say it had gone bad, it was still quite tasty, there were just less hints of honey and apricot, and I felt some of the sweetness had gone. Again though, still quite tasty, but I think I'll try to finish the whole bottle next time (with more people).
Another thing I noticed, apparently my cork broke when I opened it yesterday. I typically recork using the original cork upside down, and I noticed a crack when I pulled it out of the fridge. I vaugely remember it being in there when I opened the wine last night. Long story short, the cork broke when I pulled it out. Luckily my handy dandy corkscrew prevent it from being a wash. I imagine I did something wrong when opening the bottle the first time.
All and All, this is a very good wine if you're a dessert wine/super sweet wine fan. Low Alcohol content means that the flavor (and sugar) is really the limiting factor in drinking. Personally I'd try to finish the bottle rather than recorking.
Viognier Labrat MarkDaSpark:
Tasted with zTimothyBz and his neighbor Dave. And the Woot Monkeys of course!!
Yes ... All the Monkey ... Black, Blue, Red, Pink, Green, Yellow, Orange, Brown Camo, Orange Camo, Purple, Teal, White, PSychedelic, and the two Mini-Monkeys (Red & Black).
Pretty, pretty cork!
And no, those aren't my fingers behind them!!
Drinker profiles: Tim likes reds (especially Wellington & Corison), but also likes Madeira and Sherries. Dave is a beginning wineaux. MdS likes reds (except PN for the most part), whites (esp. Tablas Creek), and dessert wines (LH, Madeira, Port, etc.) except for IceWines.
Wine Time!!!
The wine poured nicely, but was not as thick as reported by some. Temperature was 58° when tasting began.
Color: Golden Amber … Tim has his own amber for starting his world domination fantasy. (See Pics).
Nose: Upon opening, we got that classic Sauterne hint. Tim and I got was apricots. Dave got overripe cantaloupe as well.
Taste: No alcohol on the palate. The sweetness is strong but not cloying.
We had it on it's own, then with some oatmeal crackers with White Cherry Preserves and Apple Butter to try. Was very nice with an Irish White Cheddar, and went well with some Vanilla Ice Cream as a topping.
Final taste at temperature was 67°
Overall: We all enjoyed it, and there was less than a third left when we were done. Left the remainder with Tim for Irmgard to try.
tb - great deal
d - fruity, good for dessert
MdS - Still love it. Hated to leave remainder with Tim, but glad more is on the way ...
Sweetness: [scale 1 to 5]
t - 4.5
d - 4.5
m - 4.0
Try it with:
All - light custard, crème brulee, flan
Tim had more poignant comments, but none fit for mixed company.
aces219 wrote:Aces and 19 checking in with a last-minute rat report...finally got around to our celebratory bottle of hospital wine. Tasted out of juice glasses with our gorgeous baby across the room.
color: amber, clarity of apple juice
smell: apricot with a little petroleum
reminds me of a liqueur for slow sipping as opposed to a dessert wine
has oxidized characteristic reminiscent of cognac/brandy/sherry
syrupy when swirled around in mouth
complex, with lots of flavors if tasted very slowly and swirled for a while
spicy element, cloves maybe?
tastes like heaven after 8 months!
color: golden-brown, the color of a beer
smell: apple
sweet without being too sweet
his kind of dessert wine
likes it, glad we have 3 more bottles coming
Does it pair well with Percocet, aces?
I'm going to have some more!
What a treat! Thanks wine.woot, and sorry we are late with our report...I am sure you understand!
polarbear22 wrote:Final labrat comments.
After three nights, I don't discern much change in this wine. Maybe not quite so mouth coating, which I appreciate. The aromas remain as well as the wonderful flavor.
Last night, I experimented with an ice cube in the glass. It did reduce the sweetness, but took something away from the wine. If I had not tasted full strength, I would have enjoyed the diluted wine. But it really did not add to the wine, but dimished.
Too bad my wife does not like this. I keep going back for more, and since it lasts for several days, I can keep enjoying it.
Offer of 12/14 -- Woot Cellars Sparkling Wine – Two Pack
This offer's pack:
cheron98 (with accomplice oppsie)
Cesare wrote:
It's definitely Windsor. Paper label. The back is cool. Notes to come...
Back label:
Cesare wrote:
Labrat report
Bottle arrived just before 7pm nice and chilled already. Stuck it in the fridge while I went out to pick up sushi. TMR- yes, bubbly does go great with sushi.
Popped the bottle gently but it still made a huge Pop. Nice carbonation on this. You can really see it in the glass, looks nice. Color is light, like an American light beer. Nose is decent, some fresh sweet apple and some pear and this musty note on the backend. Not quite the bread/yeasty smell but something else. On the palate this is dry with a little fruit but not sweet and some minerality. Something interesting happens as you taste it though, it dissapears! NO midpalate. Then the finish kicks in fast and it lasts for a good bit. I actually like the finish, nice mellowing flavors. Overall this is pretty basic but that doesn't mean bad. I've had much worse for only slightly less money. It went perfectly with the sushi, it cut through all the salt and was easy drinking and refreshing. I wouldn't pair it with anything heavier than that. Later I tried it with some cookies (non chocolate) and it was also very good together.
oppsie wrote:No time to beat around the bush as eager non-sparkly-loving, Woot Cellars-faithful wine drinkers await my labrat-by-proxy report on Le Reboot, fully hyphenated. I have just returned from my laboratory duties at chez cheron98.
As previously stated, I am not really a fan of sparkling wines. They just don't do it for me. I think fizz, I want to guzzle. Tis human nature. Faced with a choice between sparkly and Franzia, I would pick water.
For those wondering if this is the sparkly to push them off the fence, I come bearing news: it is probably not. It's fine to drink, but I'm not pressing the big yellow button.
Bacon, baking soda, and honeysuckle on the nose. Taste: Michigan winter roadside with a heavy hit of rock salt. No, seriously, it was really salty. I was extremely thirsty after drinking the Reboot, and the finish was very long, minerally salt. It also produced some mucas-like substance in the back of my mouth. Maybe somebody can tell me the chemical makeup of this?
If you're a sparkly-lover, by all means, buy! If you're not...at your own risk.
Megathanks as always to WineDavid for the opportunity to taste and expand my palate. And to all a good night.
So, mother came over to rat with me (he's a rat too!. My husband left us alone to "do our thing" ;)
Upon pouring, the wine is a lovely pale straw color. The bubbles rise vertically, without the vortex pattern I saw in the Mumm offerings. There is no nose tickling.
The nose displays concord grape and green apple on first sniff.
Our first taste is pretty cancellation. There is a lot of malic acid and green apple flavors. There is none of the yeasty sur lees flavor going on, and the mouthfeel is almost astringent.We agreed this would be a great crowd pleaser/wedding wine. I would score it in the low 80's.
Dinner is chicken and chickpeas masala, lentil biryani, and raita with pitas.
The wine is not a food wine. Drinking it with the food takes all flavor from it, to the point that it's like drinking lime seltzer. The exception is the raita, which enhances the wine. Definitely meant to be had with creamy dairy, but not the traditional sparkler pairings like spicy Asian and Indian foods.
After dinner, mother and I decided we like the wine more. Not because we are drunk, but because it has warmed up. AH-HA! Do not serve this straight out of the fridge, but closer to 50 degrees. Now, the nose exhibits lychees and almonds. And the mouthfeel is much creamier. mother said "My tongue feels the opposite of tannic" or something like that.
I would probably up the scoring to mid-80's.
This is decent, but not anything fantastic. The bottle label makes it worth the purchase, but I think there are better bottles for similar pricing.
As a reference, I like Mumm Grand Annee, Veuve Cliquot, and Coppola Blanc de Blancs. I do not like Moet and Chandon white label.
mother wrote:Just got back from sharing some reboot with Darlene- she has all the notes, I'm posting from memory.
At first sip (no food, right out of the fridge) the stuff was a major disappointment. Nothing like what oppsie tasted (thank god!) but still not so good. Some malic acid (green apples), short finish, only aroma was what I would term concord grape. Not a particularly smooth mouthfeel. None of the buttery or creamy or bready characteristics we were looking for out of something sur-lee/late disgorges/whatever.
Still cold we then tried it with some Indian type food. This is a drink alone wine. It cannot stand up to strong food- you could have been drinking seltzer with some lime in it. It did go oddly well with the raita however.
After really trying to like the stuff we had resigned ourselves to the fact that neither of us would choose to buy it to drink.
Then something nice happened- It warmed up. What a difference that made! Still no yeasty notes but a nice smooth mouth-feel. More complex nose, some lychee in there with the grapes now! Longer finish. It was actually nice.
It took effort to drink the first half of the bottle, the second half just drained itself.
The labels are awesome but in all honesty you are buying the label as much as the brut. Should make nice mimosas
mother wrote:To be clear- I don't think it's bad. Straight from the fridge it's not so good but it was quite nice once it warmed up 10-15 degrees.
If you eat this with spicy food you will honestly not be able to tell that you aren't drinking lime seltzer, sh*t you not.
The QPR is nowhere near in line with what we've come to expect from Woot Cellars. The extra value comes from the label- at least enough for one order.
The mimosas thing was me being funny... Ok me trying to be funny. Just don't use it to chase shots of sriracha when ice cold and you'll be fine man!
cheron98 wrote:Rat Report: 2001 Woot Cellars REBOOT_
(click images for larger)
...And I kid you not, my computer totally crashed just a minute ago and I had to reboot and retype. Anyway.
Color: 5/5 - Good clarity, pale yellow in color, like wheat. A good number of smallish bubbles floated eagerly upwards from the bottom of the glass to the top. Pretty.
Nose: 11/15 - Pleasant but on the plain side. Granny smith apples were the first thing to come to mind. Zoomba agreed and said like very new granny smiths. Cyborg waxed poetic about honeysuckle and pears. I eventually could see the honeysuckle, but not sure I would've gotten there without the suggestion. I also pulled out some wheat toast.
Taste: 6/10 - Again, pleasant but plain. Predominantly pears and sour apples. Zoomba added really early season white grapes. It was tart, for sure.
Finish: 6/10 - Meh. As oppsie stated, salty. Like rock salt. Very minerally finish, and it lasted forever. Not unpleasant, but not really the kind of finish I like to have.
Aging: 2/5 - It's probably peaking now, so I would definitely have these for New Years and not really plan on holding it for long. May will be interesting to see how these hold up for the Woot Cellars Celebration.
Overall: 3/5 - I didn't dislike it. It didn't rock my socks, either. But we did finish the bottle tonight. It drinks very easily, and will be just perfect for a party when you have food floating around and everyone's in good spirits. We broke out some Brandini Toffee to have with it, and they complemented really well. Could also see having this with a rich cheesecake, soft sweet creamy cheeses, desserts, strawberries.
Total: 83 pts.
Offer of 1/4/2010 -- Riverbench Winery Estate Pinot Noir - Four Pack
2 2006 Riverbench Estate Pinot Noir
2 2007 Riverbench Estate Pinot Noir
This offer's pack:
Nostrademous (2007)
Echols (2006)
SoSiouxme (2006)
McMalbec (2007)
Nostrademous wrote:
I was lucky enough to labrat this wine this week (I got a bottle of the 2007 Pinot Noir). My wife and I finished the whole bottle in one sitting and have the following reactions to share.
Quick side note: the stated alcohol content of the 2007 is 14.2%
- when RiverBench posted and stated "The 2007 is still young, a little rough around the edges. It's darker and has more 'oomph' - just hasn't mellowed out yet" she definitely hit it on the nose. This Pinot is definitely packing some 'oomph' (it's on the heavy-side).
- my wife's first reaction was that it is definitely on the heavy-side and she would not have guessed that this was a Pinot but rather more of a Cab.
- I would definitely suggest that this wine be aged 6-12 months before drinking as currently it tastes a bit young. Hopefully this will smooth out some of the rougher edges.
- I can definitely see this wine being good with some spicy food as it is more intense in flavor and surprises the palate.
Having said the above, the wine definitely grows on you as you drink more and more... I'm very anxious to try the 2006 and see how much smoother/lighter it is.
Echols wrote:
Knock. Knock.
Who's there?
I was lucky enough to receive a late present from wine.woot.
My wine experience is limited so bare with me....
We were gifted the 06 Riverbench Winery Estate Pinot Noir. Opened it up right away. Both my wife and I were very pleased by the presentation of this Pinot. Poured it straight into a glass, no decantering. Don't think it needs to be decantered, just my opinion. Certainly wouldn't hurt. The 07 might benefit from some time but that remains to be seen.
Very bright burgundy, nice mild earth aromas and strong berries. Not a heavy wine, nice and light like a Pinot should be. Taste hints of berries, maybe strawberries some minor hints of blackberries.
We happened to be eating a grilled chipotle and avocado turkey panini. It was a bit spicy. I must say the unplanned pairing of this 06 Riverbench Estate Pinot paired very nicely with the spice of the sandwich. Says a lot as this sandwich would hold up to a strong Cab.
To sum it up, I wish I would have bough THREE!
SoSiouxme wrote:
Charlie Bucket here! I got the Golden Ticket (i.e. LABRAT) and I've spent the better part of the last two hours preparing for this post.
I was bestowed the 2006 Riverbench Pinot. It's a good thing, because my decanter was dirty and the notes from the wine maker said this was good to go. I trusted her, if only out of laziness.
I'm somewhat ashamed to admit it, but I brought another man to the party. I've always wanted to have a threesome. Me and two strong Pinots. Be still, my beating heart! I decided to line the Riverbench up against last year's wine woot offering of the Kent Rasmussen's 2006 Carneros Pinot. Unfair perhaps, but I wanted to give loyal, Pinot-loving wine wooters a base of comparison.
For the tasting, I assembled some neighbors, my large Reidel goblets, a Chicago style pizza and a notebook.
We started with the Riverbench. The color was a nice garnet shade and he sure smelled good! One neighbor and I smelled the fruit, and the one other neighbor smelled the spice.
We poured the KR to compare shades. The KR was darker, with an earthier scent. A real outdoorsman! Meow.
When we got down to tasting, a metaphor is useful. This was like comparing the two most recent Democratic first ladies - Hillary Clinton and Michelle Obama.
The Riverbench was Michelle. It was stylish, approachable, and lovely. A welcome addition to any meal from a BBQ with staffers to a state dinner with crashers.
The KR was Hillary. More complex, serious, bold, definitely fuller. (And no, the legs did not have cankles!) Like Hillary, the KR could stand alone.
All the tasters agreed that both wines were fabulous and in the words of one, "I wouldn't kick either out of bed."
At any rate, I wish I would have ordered more of this offering and can't wait to try the 2007.


text:
One vulnerable shark species, the Porbeagle shark, was protected today at the Convention on International Trade in Endangered Species meeting in Doha, Qatar, but protection for three others was rejected.
The Porbeagle shark, a cousin of the great white shark, is targeted by fishermen because its large fin is worth a great deal in Asian markets for shark's fin soup. It was added to CITES Appendix II, requiring exporting countries to make sure that international trade is legal and won't harm the survival of the species.
"Sharks have been on our planet for more than 400 million years," said Matt Rand, director of global shark conservation for the Pew Environment Group. "But if governments do not act, many shark species will not last - even iconic species like the hammerheads. Most species reproduce late in life, have few young and simply do not have the capacity to recover from commercial overfishing and global trade."
However, three other species were rejected:
- Scalloped hammerhead sharks. By some counts, these sharks, with their distinctive heads, have declined by as much as 98% in some regions. Two other look-alike species, the great and smooth hammerheads, were included because they're also vulnerable to overfishing because of the similarity of their fins
- Oceanic whitetip sharks. These sharks have been fished down to 10% of their historical populations in the central Pacific Ocean and to only 1% in the Gulf of Mexico, because their Mostly large fins can cost up to $40 per pound.
- Spiny dogfish sharks. These sharks have the longest pregnancy of any animal with a backbone, up to two years, so they reproduce very slowly, and consequently take a very long time to recover from overfishing.
Up to 73 million sharks a year are not killed not for their meat but for their fins, which are prized to make shark fin soup in China. Often the fin is sliced off the living shark and then the body is thrown back into the ocean to die. In Europe, shark meat, especially from spiny dogfish and porbeagle sharks, is also highly prized.
"The shark fin trade which is responsible for the killing of up to 73 million sharks each year remains largely unregulated," said Rand.
Conservationists lamented that short-term economic gain seemed to be trumping the possible survival of species. "It appears that science no longer matters. CITES is not fulfilling its obligation to protect species threatened by international trade. When will we realize that short-term profits will not last?" said Elizabeth Griffin, the marine scientist and fisheries campaign manager for Oceana, a large marine conservation group.
By Elizabeth Weise
Visit Science Fair for your daily dose of scientific news, from dinosaurs to distant galaxies. Science Fair is written by science reporters Dan Vergano and Elizabeth Weise and weather reporter Doyle Rice. Their subjects are often controversial -- and always fascinating -- be they stem-cell research, slime mold, or underground slush on Mars. More about the team


text:
Supplements Protect and nourish hair from the inside out.
Showing 1-7 of 7 items
3 for 2 on all Joico products »
To claim: Add a minimum of 3 Joico products to your basket and the cheapest product will be free. (Add in multiples of 3 (3,6,9,etc.) to benefit from multiple free products)
Next »« BackPage: 1


text:
Say you're saving for something big, like a house or a car or retirement. Or something not-so-big, like a dinner-date or a new pair of jeans.
Putting money away in an interest-bearing account can help you reach your goal sooner. That's because compound interest can make your money work harder for you.
But how much money do you need to be saving?
Savings Target lets you know just how much you need to set aside on a regular basis in order to afford what you want, when you want it.
When you factor in compound interest, you may not have to put in as much as you thought.
You can try Savings Target right on this page, or download it to your computer so you can make adjustments as you get closer to your goal. Click SHARE to share on a social network, post on a Web site, or send to a friend.


text:
How to Buy
Solutions Overview
This script is Copyright (C) 2012 Tenable Network Security, Inc.
Synopsis :
The remote Scientific Linux host is missing one or more security
Description :
pam_krb5 address the following security issue :
A flaw was found in the pam_krb5 'existing_ticket' configuration
option. If a system is configured to use an existing credential cache
via the 'existing_ticket' option, it may be possible for a local user
to gain elevated privileges by using a different, local user's
credential cache. (CVE-2008-3825)
krb5 address the following bug :
- In cases where a server application began to
sequentially iterate through the contents of a keytab
file, if it paused to call certain functions such as
krb5_rd_req() which encountered errors, a subsequent
call to the krb5_kt_next_entry() function could cause
the calling application to crash. The issue has been
rectified and updated within these packages so that a
call to the krb5_kt_next_entry() function will not crash
the calling application.
See also :
Solution :
Update the affected packages.
Risk factor :
Medium / CVSS Base Score : 4.4
Family: Scientific Linux Local Security Checks
Nessus Plugin ID: 60481 ()
Bugtraq ID:
Get Nessus Professional to scan unlimited IPs, run compliance checks & more
The cookie settings on this website are set to 'allow all cookies' to give you the very best website experience. If you continue without changing these settings, you consent to this - but if you want, you can opt out of all cookies by clicking below.


text:
- Gender: male
- Member since: March 21, 2016
- Ethnicity: White / Caucasian
- Orientation: straight
- Age: 24
- Location: Brazil
- Spoken language(s): Portuguese
Gift Showcase
Recent Comments
BY WATCHING THIS: You acknowledge and agree that you shall not post, upload, publish, transmit or make available in any way content of this page including images and recording streamed live or video available for download. Penalties of Copyright Infringement: By reproducing, republishing or redistributing the work of a copyright holder without permission, you may be violating or infringing on his or her rights under the Copyright Act.
- cleber13
- straight
Rate cleber13's private show
Private Show Receipt
Show Length:
With Cam2Cam:
Total Tokens:


text:
Queen Elizabeth and crowds brave rain for jubilee armada
By Mohammed Abbas and Mike Collett-White
LONDON (Reuters) - Robbie Williams kicked off a concert outside Queen Elizabeth's sumptuous London residence on Monday before huge crowds gathered to celebrate the monarch's 60 years on the throne, but the event was overshadowed by news her husband had been hospitalized.
Prince Philip, who turns 91 next weekend, was taken to hospital with a bladder infection in what Buckingham Palace said was a "precautionary" move.
He will remain under observation for a few days, meaning he will miss the latter stages of the queen's Diamond Jubilee celebrations, but the monarch was expected to attend Monday's gig featuring pop royalty like Paul McCartney and Stevie Wonder.
On Tuesday the queen will be without her husband of 64 years when she attends a thanksgiving service at St Paul's Cathedral, leads a carriage procession through London and waves to supporters beneath the balcony of Buckingham Palace.
Hundreds of thousands of cheering, flag-waving people from around the world packed the grand red road leading to the 775-room palace to honor the queen and watch a pop concert on the third of four days of nationwide festivities.
"Being Germans, we would like to be a bit more British!" said Josef Fischer, 60, who traveled with his wife and three children from Bavaria to join the jubilee celebrations.
"On these days you forget everything else. You have fun, you feel good and the troubles come when you go back home."
Williams opened the show with "Let Me Entertain You", and ex-Beatle McCartney was due to close. Continued...


text:
BAKU, (Xinhua): Voting wrapped up in Azerbaijan's presidential election on Wednesday with incumbent President Ilham Aliyev winning his third five-year term, preliminary results from Central Election Commission (CEC) and exit polls for the election showed.
Preliminary data showed that Aliyev won the election with nearly 85 percent of votes, the statement posted on the website of the CEC's Information Center said.
Jamil Hasanli, Aliyev's main opponent from National Council, only gained around 4 percent of the ballots, the statement added.
The official preliminary results were in accordance with most exit polls conducted during the voting on Wednesday.
Early exit poll results announced by Cooperation Alliance Chairman Rufiz Qonaqov showed incumbent Aliyev wins 83.89 percent of the vote.
Meanwhile, an exit-poll from Opinion Way Research Institute in France gave Aliyev the first place with 82.8 percent of votes. He is followed by Jamil Hasanli, 9.3 percent.
The turnout in Azerbaijan's presidential election was 72.31 percent, the Central Election Commission said. The voting process was monitored by approximately 52,000 local observers and 1,400 international observers.
"Voters were in a very good mood. They came and voted in accordance with democratic norms," Pavel Goga, member of the Slovakian parliament who was observing the election in Azerbaijan, said Wednesday.
No serious violations, acts of violence or human rights violations were recorded by the German mission, said German observation group consisting of 36 members.
Born in 1961, Aliyev was first elected president in October 2003 as the hand-picked successor to his father Heydar Aliyev, who died two months later. He won 76 percent of the vote in 2003 and was re-elected in 2008 with 89 percent.
A referendum in 2009 abolished presidential term limits, enabling Aliyev to run again.


text:
Skin Care + Green Peel Q&A
Narrow 1 question by:
Sort by:
Green Peel for Acne Scars?
I've had acne for 10 years, and done 3 courses of Roaccutane. I've also had a course of 6 microderms and a few peels. I've been using Proactive... READ MORE
No matching results


text:
Stub out Connections?
What is the better way to make the transition from the water pipes coming up in the wall out to the valves that will feed a facet?
In my existing house, I have a bunch of these....
They nailed them to a stud and the valve hangs off the pipe sticking out.
Besides the fact that they are PIA to solder, they are not actually the easiest thing to use.
What do the prfessionals use? I want to make sure it's secure and low maintenance....as in not having to worry about it.
what type of pipe being used if soldering is a pain.
If running copper lines, then I use what you have. If it's pex before the stub out then I use a pex stub out elbow like this,
Ok....thanks for the responses....I'll just use the cast elbows...
|All times are GMT -5. The time now is 04:41 AM.
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
User Alert System provided by Advanced User Tagging (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.


text: Kids heading back to school in Brewer got a helping hand from a local credit union. Members and staff at the Brewer Federal Credit Union have been busy collecting school supplies, and today all the donated supplies were delivered to the State Street Elementary School.The folks at the credit union say the tough economy was the main reason for the project. According to the National Retail Federation's latest surveys, families of students in grades K-12 will spend $548.72 on school merchandise. That's a drop off of nearly 8%. Layaway sales at discount stores like K-Mart are back because financially strained shoppers are feeling the credit crunch.David Stanhope is the branch manager with the Brewer Federal Credit Union says the members and staff there are usually anxious to help out. "They're fantastic," syas Stanhope, "every event we do, be it our yard sale in the spring, food drives, angel trees at Christmas time, our members are amazing, they do nothing but support at every single one of our events."


text:
Larry holds a Bachelor of Music Education from Illinois State University, a Master of Education from National-Louis University, and an Administrative Certificate from Aurora University. An orchestra and guitar teacher for 22 years, he has taught guitar programs at Adlai E. Stevenson High School in Lincolnshire, Old Orchard Junior High in Skokie, and VanderCook College of Music in Chicago. Larry spent 14 years teaching and administrating the National Guitar Education Team sponsored by GAMA. In 2008 he published "Guitar Chord Changes Made Easy" and is available here with JW Pepper. Larry teaches guitar out of his home studio in Aurora, IL Recently was named to the Wall of Fame by Stevenson High School for starting the orchestra and guitar program.
Featured Items
My Score CatalogSee Entire My Score Catalog
Published WorksSee All Published Works


text:
Music Dec 21, 2012
Hatsune Miku goes highbrow
by Roland Kelts
On her own, Japanese pop superstar Hatsune Miku can't sing. Nor can she rap, dance or DJ. She is drug- and alcohol-free because she can't indulge in either, and she can't have affairs or engage in offstage shenanigans fit for YouTube scandals or tabloid ...