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Paul Rudd
Paul Stephen Rudd (born April 6, 1969) is an American actor and screenwriter. He primarily appears in comedies, and is most well-known for his roles in the films Clueless, Wet Hot American Summer, Anchorman, Halloween: The Curse of Michael Myers, The 40-Year-Old Virgin, Knocked Up, Dinner For Schmucks, The Object of My Affection, Role Models, I Love You, Man and How Do You Know. On television, he is also well known for his role on the NBC sitcom Friends, playing Mike Hannigan, Phoebe Buffay's boyfriend and later husband.
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Potential buyers with different goals assess the Bryce-Mesta homeJanuary 24, 2014 9:13 PM
The house at 540 Doyle Ave. in West Homestead brings out the dreamer in nearly everyone who sees it -- except for its most famous resident.
"I wondered if I could ever get used to the murky atmosphere," Perle Mesta said as she beheld -- and smelled -- the smoke belching from the stacks of Mesta Machine Co.
She was 26 years old, a singer and pianist who had inherited her father's oil fortune, when she married a much older George Mesta in 1916.
Their house, which looked down on Mesta's sprawling factory on the Monongahela River, was built around 1880 for an earlier industrialist, Charles K. Bryce, a principal in the glassmaking firm of Bryce, Higbee & Co.
Mrs. Mesta didn't much like the house or Pittsburgh, a "dull" place whose socialites snubbed the woman who would later become famous as "the hostess with the mostest" in Washington, D.C. Her husband was building her a new house in Squirrel Hill when he died in 1925, leaving her $78 million.
The Bryce-Mesta House began a long slow decline after she left. Its ballroom, dining room and 10 bedrooms had been chopped into seven apartments when Manoj and Stacy Chandran bought the property in January 2007.
"I was fascinated by the historical aspect of the mansion," he said. "My wife walked up the steps, looked over the balcony and said, 'I want to buy this house.' "
Their plan was to turn the first floor into an office for Mr. Chandran's Internet marketing business and to live on the top two floors. They spent three years and at least $500,000 gutting, plumbing, wiring and framing its 9,500 square feet of living space. Their contractors ran new ducting throughout, replaced windows and the roof and put on a handicapped-accessible side addition and a rooftop deck. Mr. Chandran even had a California company replicate by the hundreds the decorative corbels along the eaves. Their composite material will hold up much longer than the old wood.
"I wanted to put in something that would last forever," he said.
But by 2010, the Mt. Lebanon couple realized their dream house would never be. A business downturn and the births of two children shifted their priorities away from the house, and they put it on the market.
"It was very upsetting for us," Mr. Chandran said. "We didn't go in the house for two years."
Its current price, $150,000, and national advertising have drawn lookers from as far away as New York and Maryland, said sales agent Frank Machi of Northwood Realty Services (412-681-4050 or www.northwood.com). Although impressed by all that has been done, most are overwhelmed by the mansion's sheer size and the amount of work that remains to bring back the house and its 1.5 acres of mature trees and hilly, overgrown land.
But there are still a few dreamers. Kimberly J. Andrews and Yolanda Rodriguez are trying to raise $500,000 to buy the property and turn it into a home for them and their children and the Riverway Lighthouse Estate, a series of businesses that include a greenhouse/urban farm, film and music studio, holistic spa and event center.
"We saw the mansion's potential and fell in love with it," said Ms. Rodriguez, a Peabody High School graduate and Army veteran who recently earned a bachelor's degree in health science from La Roche College.
"We have poured our hearts into this," said Ms. Andrews, a native of Winston-Salem, N.C., and a disabled Air Force veteran who has an MBA from Carlow University.
She lays out her business plan for the property on a fundraising website, www.indiegogo.com/projects/mesta-mansion-is-going-from-grime-to-green. Unlike Kickstarter, the site will allow the women to keep whatever they raise even if they don't reach their goal by Feb. 13. If they fail to purchase the Mesta house, they will pursue their plan on another site in the Steel Valley, the women said.
On the day a reporter visited last week, University of Pittsburgh student Wyatt Sullivan and his friend Jake Sadler were inspecting the house with the idea of buying and renovating it as living space for themselves and fellow students. The mortgage cost would be about what he would pay to live on or off campus, Mr. Sullivan said. His father, a contractor, wanted to look at the house before agreeing to help with the project.
"It's a lot better than I thought it would be," Mr. Sullivan said, noting the ABS plastic plumbing and extensive ducting.
He got down on his hands and knees and squeezed his 6-foot-5 frame between studs on the third floor to climb to the rooftop deck. He admired the new fiberglass shingle and torch-down rubber roof, then took in a view that included several bridges over the Mon and the many buildings of the former Mesta plant, now WHEMCO, which stands for West Homestead Engineering and Machine Co.
"I figure this is a 10- to 15-year project," he said.
Mr. Machi, who has renovated century-old houses in Uniontown and Lawrenceville, told him he was looking at spending $200,000 to finish turning the Mesta house back into a single-family home and $100,000-$200,0000 to create apartments on the second and third floors. The Realtor pointed out original details such as the ornate central staircase, sturdy hardwood floors and the house's original refrigerator -- a huge cooler off the kitchen dug into the hillside.
He didn't know much about the garage, which is actually a two-level stable beneath one of the concrete terraces. Its stair has a unique balustrade with wooden posts and what appeared to be iron balusters.
"Old people from the neighborhood would stop by and tell me about the parties Perle would have here," Mr. Chandran said. "One man said, 'Is the brass railing still there?' "
Mrs. Mesta's marriage and time in the house was less than 12 years, but she treasured memories of her husband, who gave her a $25,000 pearl necklace on their first Christmas together and took her to Europe 22 times
"George had pampered me and treated me like an ornament," she said in a 1960 interview. "And I had loved it."
After his death, she moved to Washington, D.C., and turned her husband's friendship with Calvin Coolidge and her own friendship with Harry Truman into a lifetime of entertaining politicians from both sides of the aisle. In 1949, Truman named her U.S. ambassador to Luxembourg, and her parties continued to draw a buzz there.
Mrs. Mesta, who died in 1975, once said a successful party is a combination of cool guests, hot food, cool music and a warm hostess. Although she always supplied lots of vintage champagne and alcohol, she was a Christian Scientist who didn't smoke and rarely drank. She was too busy taking care of her guests.
"The hostess should always look her best because it is a compliment to her guests," she once said.
Kevin Kirkland: 412-263-1978 or firstname.lastname@example.com.


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Test C2070-585: IBM Datacap Taskmaster Capture V8.1 Implementation
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About Tesla
Palo Alto, California-based, Tesla Motors uses proprietary technology, world-class design, and state-of-the-art manufacturing processes to create a new generation of highway capable electric vehicles. We utilize an innovative distribution model based on Company-owned sales and service centers. This approach allows us to maintain the highest levels of customer experience and benefit from short customer feedback loops to ensure our customer needs are fulfilled. We believe our operational infrastructure provides us with a competitive advantage compared to traditional automobile manufacturers.
The Role
Tesla Motors is looking for an experienced Parts Advisor to work on one of the most progressive vehicle brands in the world. This position requires a significant amount of customer interaction, so the ideal candidate will not only possess the customer service acumen, but also the ability to provide a basic level of technical support service. This position is located at our Menlo Park Service Center; however, the role will require travel as needed and directed by management. If you are interested in becoming a part of a world class service team supporting the latest EV technology, we are interested in hearing from you.
Tesla Motors is committed to a policy of equal employment opportunity. We recruit, employ, train, compensate, and promote without regard to race, color, age, sex, ancestry, marital status, religion, national origin, disability, sexual orientation, veteran status, present or past history of mental disability, genetic information or any other classification protected by state or federal law.
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their ribs are GLUTEN FREE, and delicious! ! I don't believe they have a GF menu, though..
waitress did not take me seriously when I mentioned gluten free, pizza was good until I found a piece of foil on it. they offered a new pizza, but I had lost me appetite at that point. will try again when I'm up for the challenge.
1099 Lydia Dr, Marysville, OH 43040
wonderful service by waitress Melissa and kitchen manager. bent over backwards to satisfy our questions.corporate allergen list difficult to decipher but they were excellent. we had salads. they offer gf crust and will accommodate sandwich without bun. if allergy told to waitress,have separate utensils and area in back.
70 Bellis Fair Pkwy, Bellingham, WA 98226
Not too many options but the pizza is good and safe!
12794 Riverdale Blvd NW, Coon Rapids, MN 55448
Great pizza but that's about it. You can only get pizza or chips. Could use more options.
1100 Market Pl Blvd, Irving, TX 75063
We've been there a few times because my family enjoys the food there, it is good for sure if you don't have Gluten issues. However, both the staff and the manager are unsympathetic to gluten issues, they can't tell us what does and doesn't have gluten and the menu does not show GF options. They don't even have a GF crust. Don't go there.
12794 Riverdale Blvd NW, Coon Rapids, MN 55448
I got a gluten free pizza here and it was very good! The staff were knowledgeable about cross contamination and made it a great experience!
2501 E Lamar Blvd, Arlington, TX 76006
absolutely horrible no one knew anything. pizza is gluten free but no meat topping. pizza is the only GF on menu
15133 Hall Road, Shelby Township, MI 48315
Very good pizza. I have never had a problem here!
805 Cacheris Ct, Casa Grande, AZ 85122
GF pizza was OK but at least they have the option.
70 Bellis Fair Pkwy, Bellingham, WA 98226
GF Pizza was delicious. Not celiac friendly unfortunately and I am suffering the day after. Service was also terrible, will not be going back.
3459 Merchant Boulevard, Abingdon, MD 21009
Gluten free pizza is really good and the oven roasted wings are fantastic!
2501 E Lamar Blvd, Arlington, TX 76006
I thought the pizza was great I also had a salad. Unfortunately that was all there was on the menu that was GF. The Alfredo sauce is GF too
3459 Merchant Boulevard, Abingdon, MD 21009
The waiter told me their gf pizza has a trace of wheat flour, I guess he was trying to tell me about cross contamination? He said no one has had an issue eating it that has an allergy tho. I tried it and did not get sick. It tasted just ok tho and was way too expensive to be a regular choice.
6800 State Highway 121, McKinney, TX 75070
Nice to have a place with gluten free Alfredo sauce. Great service
3459 Merchant Boulevard, Abingdon, MD 21009
Great pizza options. Have dedicated pizza cutters and pans.
12794 Riverdale Blvd NW, Coon Rapids, MN 55448
They do have an allergy menu... However, the staff is not educated. And even the allergy menu is incorrect due to fryers. Would be so easy for them to get a gluten-free menu going.
620 E Disk Dr, Rapid City, SD 57701
Great pizza as always. Thought pizza was pretty overpriced since I got the gluten free crust.
620 E Disk Dr, Rapid City, SD 57701
Great food, couldn't tell it was gluten free. Good selection of different items on menu. Staff was very friendly and eager to help, especially our server, Alissa.
327 Star Rd, Allentown, PA 18106
No gf menu. Only guarantee pizza.
1101 7th St S, Great Falls, Mt 59405
> I have Celiac and was very nervous about eating the pizza. I asked all kinds of questions, and ordered a Hawaiian pizza. it was the first time I'd had pizza in a restaurant in 3 years. It was wonderful. the crust was thin and crisp around the edges, but kinda doughy toward the middle, like frozen pizzas tend to be,. toppings we r e great. the best part, I didn't get sick! It's been several hours and I already would have been if I was going to, since I react fast! I totally recommend Bostons, and I wish they had them in the Phoenix area. I'd eat there all the time!
327 Star Rd, Allentown, PA 18106
One of the best Gluten-Free Pizzas around. Great crust with plenty of fresh gluten-free toppings to choose from. They had plenty of Gluten free options and also had a few gluten-free beers to choose from.
694 W Antelope Dr, Layton, UT 84041
We haven't been back to this restaurant for over two years after the server we had tried to re-serve a salad that he had put croutons on. I saw there were still crumbs on the salad and requested it be completely remade. The server grabbed the plate and rolled their eyes as they went in the back to ask for a new salad. With customer service like that, we won't be back.
1099 Lydia Dr, Marysville, OH 43040
Great gluten free pizza. One of the best I have ever had. They only make them in small, plenty of pizza for one. It is a thin crust pizza. Give it a try
191 W Nationwide Blvd, Columbus, OH 43215
Consistently great gf pizza! We've gone several times and never had any issues.
1099 Lydia Dr, Marysville, OH 43040
I was incredibly frustrated with this experience. They have gluten free pizzas, but when I asked which toppings were gluten free, I was told all the meats -pepperoni, sausage, bacon, etc. contained gluten. I ordered a plain cheese and it was incredibly bland and a little undercooked. We asked about the steak and bacon appetizer, but they are fried with other contaminants so not gf. When asked if it was an allergy, she brought me the allergen menu....but gluten was not on it. Only wheat, which was unhelpful. Our waitress did our best and had a cheerful attitude, but unfortunately this was not a safe place to eat.
16918 Twin Lakes Ave, Marysville, WA 98271
Very good gf pizza, knowledgeable staff.
12794 Riverdale Blvd NW, Coon Rapids, MN 55448
Their pizza is one of the best gf pizzas I've had before.
15133 Hall Road, Shelby Township, MI 48315
Went there expecting the menu that is showed online, and was disappointed that half of the things were not gf. The fries are not baked as stated, they are deep fried. The pizza wasn't bad but not worth the price.
10440 O'Donnell Place, Waldorf, MD 20603
Awful GF pizza and no other GF options
191 W Nationwide Blvd, Columbus, OH 43215
Great food, angry orchard in tap. Service was outstanding. They don't have a gluten free menu but the have an allergen guide and I easily picked out several items I could have along with gluten free pizza! Yum!
6501 North Fwy, Fort Worth, TX 76131
They have a really good gf menu! I was so excited bc their pizza was so good and the amount of toppings you can put on it is crazy!!! Finally, I got a good pizza without getting sick!
5825 W Arizona Pavilions Dr, Marana, AZ 85743
Have gotten sick from their gluten free pizza twice now. I won't be back.
1101 7th St S, Great Falls, Mt 59405
there Gluten free pizzas are very good. service is excellent. they are very knowledge in handling the gluten allergy.
1101 7th St S, Great Falls, Mt 59405
Services was super good and fast! My family and I went to the patio and there was happy hour appetizers :) usually I can't have any but there they had 3 ones I good have and it was delicious!!! I was so full and then I had ordered the Boston Cobb salad and I had to to take it home and that was also delicious... Nothing bad to say :)
3911 Venetian Way, Newburgh, IN 47630
Pulled gluten free menu! Only thing they can guarantee GF is small pizza.
9316 Anderson Road, Tampa, FL 33614
They have gf beer and pizza. I did have stomach pain after eating.
3324 Owen Rd, Fenton, Michigan 48430
GF pizza is delish, but the waitstaff obviously doesn't understand gluten intolerance. After ordering, she asked more than once if we wanted any breadsticks. Are the gf? No. Ok, then no.
6501 North Fwy, Fort Worth, TX 76131
standard GF pizza you get at similar chain restaurants. Similar cross contamination issues as well. The variety offered was pretty impressive, but the staff didn't seem to have a clue when it came to gluten. The pizza was tasty i would say there is always going to be a small chance at getting sick here for a celiac.
1356 Fischer Boulevard, Toms River, NJ 08753
Gluten free pizza is amazing!! You can add whatever toppings you'd like. Also a great GF appetizer is the nachos (comes with beans, melted cheese, jalapeños, black olives, tomatoes, sour cream and salsa.) Service is always great!!
1099 Lydia Dr, Marysville, OH 43040
Good GF pizza options that I have had multiple times without incident.
327 Star Rd, Allentown, PA 18106
They glutened me here bc they have no idea what gluten is. They actually showed me the nutrition guide later in the night after I insisted the food couldn't be gluten free. It was YEAST free. Well thanks. News flash - gluten isn't yeast morons. I will never go back here again.
820 University Dr E, College Station, TX 77840
Good, crispy gf pizza...nothing else gf, though.
15310 Main St, Mill Creek, WA 98012
Server was not at all knowledgeable about GF. I didn't eat because I was afraid I would get sick.
191 W Nationwide Blvd, Columbus, OH 43215
good pizza and quick service. if they had a GF beer
5825 W Arizona Pavilions Dr, Marana, AZ 85743
Staff had no clue about gluten or gluten free options on their menu. Food was so so... won't go back.
13070 City Station Dr, Jacksonville, FL 32218
Wait staff was exceptionally friendly. GF pizza was great and much bigger than I expected since they tell you it is a "small". (I was the only one eating gf so it was a lot of pizza for me - 8 cuts!)
1099 Lydia Dr, Marysville, OH 43040
They do an excellent job with GF accommodation. Delicious GF pizza and tons of other options far beyond salads (which are huge and also delicious). They do not have a separate GF menu, but every server we've had knows the menu well or will get the manager to oversee if you have concerns the server cannot address to your satisfaction.
3324 Owen Rd, Fenton, Michigan 48430
Last Saturday we were at a wrestling meet all day and we were tired, hungry, grumpy and looking for a place to eat. We had never been to Boston's Gourmet Pizza before so we thought we'd try it. First of all I want to say that the Manager, Hostesses and Wait Staff were the friendliest and the best service we have ever had at a restaurant. They were always smiling, always making eye contact, courteous every time we went to wash our hands or use the restroom we were walking in their space and they moved aside for us. The servers were constantly moving, cleaning, watching all tables and they never stopped and talked or complained. All of our empty plates were removed The food was pretty quick (they were busy) and it was very good. Our glasses were never empty! The managers are pretty much the leaders of any restaurant and whom ever is running this place, training these servers really has something going on. We eat out a lot and we know good service and as I'm taking the time to find a place to write a review, I really mean that this place has EXCELLENT service and who ever is responsible for the 5 - Star Service should be trainer other restaurant's staff.
12794 Riverdale Blvd NW, Coon Rapids, MN 55448
the service here is AMAZING. they really goabove and beyond to make sure your gluten free. I had the ranch dry rub seasoned wings and gluten free amazing delicious pizza AND gluten free tasty brownie and ice cream. best ever... our server even came out to show me the ingredients on the gf brownie which came out really warm and tasty. come here it is amazing! has angry orchard and delicious wine. good happy hour specials too
3324 Owen Rd, Fenton, Michigan 48430
Had much better pizza at a lot of plaves
1243 Old Steese Hwy, Fairbanks, AK 99701
They have a gluten-free pizza which is apparently sent from corporate. I ate there twice and didn't notice a reaction (maybe a very light one the second time), even though I'm fairly sensitive. That's better than I'd expect from a pizza place. There are reviews of the chain which mention major reactions and the celiac.com forum says it is pretty chain-dependent.
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Welcome to
Welcome to Gl. Ålbo, one of Mother Nature's jewels. It is located on the Little Belt, a parade for anglers, divers, water sports enthusiasts and nature lovers. Harbor porpoises roam the Little Belt, splendid sea trout chase their prey, numerous water birds populate the region and the under water life is a rich diversity of fishes, shells, crabs and shrimp. Be it vacation homes, deluxe cabins, guest rooms, rental boats or your own mobile home, we can offer you an individual and personalized service.
Gl. Ålbo - THE camping site on the Little Belt - not for water sports activities only like diving, fishing, fly fishing, boat angling, kayaking - there's way more than that!
You can just as well hike, ride your bicycle, allow your children to play and frolic, or just plain relax and enjoy your vacation in a beautiful, varied and natural setting.


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I cooked and had more "BBB Partie's"! So much so, that my friends and family got into giving me ratings using the criteria from the rules and doing the "Burger Personality" test. I had a wine pairing and got a good choice of wine, we all thought the Merlot was "the one". I got a 10 on the recipe from them, a pretty good rating, but maybe it was the fact that they got to sit and get served..! Or, maybe they thought that I wouldn't cook again for them. In any event, I cooked the recipe over and over, constantly tweaking until "I've got it" came to my lips. It was certainly a work in progress for a month, but the end result was pretty good if I have to say so myself.
I actually got an invite to make these burgers for one of my testor's yesterday, for a party of 25. I told her she gave me a panic attack! I'd be cooking and not enjoying with the rest of the guests. Hey, I guess that's a compliment, as she gave me a 10 but now I wonder about the unterior movtive, hmmmm!
Did you build it better?
With the 2009 Build a Better Burger contest officially closed for entries, we thought now might be a good time to check in with everyone and see how they are feeling about their entries!
We think it's safe to say that, just at first glance through the large stacks of recipes, we know our judges are going to have their hands (and taste buds!) full this season! But we also think that it took everyone some serious time to create these potentially-winning recipes...so we wanna hear about it!
How many times did you try to perfect that slaw? How many different types of buns did you make your family test? What can we say? Inquiring minds want to know :-)
We came across this story in the blogosphere and thought we would share one to get y'all started, and so you can see that you're not alone in the trial and error recipe game.
Funny stories, successes and all-around good, clean burger fun are welcome in the comments field below!
Learn more about Build a Better Burger
I cooked and had more "BBB Partie's"! So much so, that my friends and family got into giving me ratings using the criteria from the rules and doing the "Burger Personality" test. I had a wine pairing and got a good choice of wine, we all thought the Merlot was "the one". I got a 10 on the recipe from them, a pretty good rating, but maybe it was the fact that they got to sit and get served..! Or, maybe they thought that I wouldn't cook again for them. In any event, I cooked the recipe over and over, constantly tweaking until "I've got it" came to my lips. It was certainly a work in progress for a month, but the end result was pretty good if I have to say so myself.
When I committed myself to this contest, to building not just a better beef burger, but the best beef burger, I had no clue I would alter my very human composition. I have, to date, consumed more beef than I think I have ever eaten in my life. I believe that if I were to be tested for my cellular makeup, that scientists may confuse me for an actual steer.
My nine year old son was with me the morning I made the Build a Better Burger declaration. His involvement was pure greed. I told him that if I won, he would get cash for helping me "taste test." His little, money-hungry eyes gleamed and he went straight into Iron Chef Judge mode. That is, until day three hit and we had eaten nearly nine different burgers. "Another burger? Mom, please, no."
From my son I moved into bigger circles, begging friends and even acquaintances to come to "Burger Tastings." From a homeless man squatting nearby in the forest, to a teacher at the local community college, my final burger - a spicy concoction of fresh mangoes, Chenin Blanc and juicy beef, was deemed "The best burger I have ever eaten in my life." Nothing topped that compliment, ever. Not even when my mother in law told me I was a good cook, no, not even then.
And no words could describe the mess of emotions I felt when the day came that I had to finalize my recipe, counting each salt teaspoon and making sure (as the blog to graciously encourages) to put my ingredients in order. Hitting "submit" was not only a sigh of relief, but the tumultuous moment where I realized I can no longer perfect the burger, and it is no longer in my hands. I can honestly say, through all the fear and worry, the laughter and expanding waistlines, nothing made this summer better than this contest. So for that, thank you!
I need to get something else "out" here on the Blog. I think I am suffering from what I just created, the "post-recipe should-haves blues" and I am wondering if anyone else is. I posted my recipe the morning of the last entry day. I hit the submit button and was pretty proud of myself, with never having formally written a recipe and format it, I thought "I did OK"! My burger is unigue, using Broccoli-Rabi's and Kalamata Olives over a smeared Italian sausage topped burger, so needless to say, I'm thinking I'm the cat's meow here. Then, last night I woke up at 3 am, I am reviewing my submitted recipe in my mind. I came downstairs to write this because it came to me that when I wrote the recipe, I said to put the "8 quart pot with 6 quarts of water on the side-burner on medium-high..." I sat up in bed and thought, my goodness, will I get disqualified for saying to use a side-burner instead of the grill-grates? Maybe the grills we get to use won't have side-burners, wouldn't "they" know that I could just use the grill? I got streesed thinking how when I just watched the 2008 BBB contest on the FoodNetwork show weeks ago, that I didn't remember if those grills had side-burners. This sort of reminds me of the book Julie & Julia as I sit here typing and looking at a photo of myself talking with Julia Child at a food event @ Johnson & Wales in R.I. - Julie & Julia had "these moments" and they still survived! So, I guess I'll just have to wait and see.
My family has tried so many versions of one of my entries, they probably could list the ingredients by heart! In fact, I had to pull in my sister-in-law from TX as a taster, just to get an unbiased (and unfamiliar) opinion. The biggest issue with this entry was deciding how to handle one of the ingredients. Should I use pre-packaged? Canned? instant? Fresh? I remember James McNair stating that he prefers fresh whenever possible, so I "bit the bullet" and went with a version that used the fresh ingredient, which made it a little more difficult to prepare on a grill. But, it is an integral part of the burger and the overall idea, so I finally decided I wouldn't compromise the spirit of the burger or the quality with anything less. Then I had to decide where I wanted that particular part of the burger, inside or on? Either way, the burger is absolutely fabulous and so unique! I guess I'll have to wait a few more days . . .
We are loving these stories! It's so nice to hear about everyone's thought process and tales while they are creating the recipes. We only get to see the final product and while we definitely understand the heart and soul that goes into the recipes, it's super fun for us to hear actual stories of individuals who are participating! Good luck to all!!
EXCITEMENT & ANXIETY! Those are the two words that come to mind when I was preparing for Building A Better Burger, or as another blogger stated "the best burger".
I've been talking about this competition with my friends, family and co-workers for the last 5 months! :) At work, I've brought up the competition AT LEAST two times a week! Raving about how excited I am, or explaining my latest and greatest creation on a hamburger bun. :)
I couldn't tell you how many times I've read (and re-read) the rules, faqs and tips, to try to make sure that I was following the instructions to a tee! One of the most nerve racking things was making sure that the ingredients were written in the order that they appeared...LET ME TELL YA...ANXIETY! :)
When having my friends taste test the burgers, I'd really pump up the burgers with naming all of the ingredients used, and letting them know how excited I am about the competition; so when it came to time to eating the burgers, I was really anxious about everyone's reaction.
I received great feedback, which helped me tweak and perfect (to the best of my ability) all of my recipes submitted.
Now, in just a couple of weeks, we will all know how we fared in our attempts to "Build A Better Burger".
This experience has been a learning process for me. I realize it's not just about creating a great burger, but being able to write a user-friendly recipe and sell the burger with a great name. I love burgers, and it has been fun to think of creative ways to prepare them. But as others have mentioned, I too have had some anxiety. I have read over the rules many times, tried out several recipes over and over again, and have read and re-read my recipes (even after the closing of the contest). Call me crazy, but I am loving all of this!
All I know is that the burger entry I submitted is druelled over by everyone I cook it for. I don't do contests, but I love to cook on my Wolf stove with a center grill and my wonderful Weber charcoal grill. I'm able to create great food all year round. I entered the same burger as last year, however, I was surely disqualified last year as I put some sauce 'on the side'. Oooops. So much for my first, and last minute entry!!! I eliminated the side this year and I'm just entering a burger I make all the time because it is 'dang-good' and replaces the efforts of making an entire prime-rib dinner in the summer in one delicious and simple effort! I look forward to finding-out who wins and might continue to wonder after this year if any judges tried this burger, because it is sinfully yummy....
New to this process altogether but not to cooking for my family and friends. I heard about a burger contest and went searching and found this one. Even though I was a little late I started making burgers and inviting people over to taste. I had a tables of people smelling, looking at, and tasting my burgers. This is a learning experience for me but I loved every moment of it. Hopefully my recipes made sense, I'm now saying "oh I should have added more of that!", and the judges loved them as much as my family and friends did! I am holding my breath...
I have followed the BBB for the last 8 years. I've entered the contest only 3 times, but I did bravely enter again this year. I've always been so intimidated to even try to enter a competition like this because when I read the winning recipes I think, "How in the world do people come up with such creative culinary inventions???!!!!" The winning recipes are always so amazing! Congrats to all the past winners and finalists. In my humble opinion, you all are so worthy (Bow)! As for my burger this year, I pushed myself to my creative limit, and had my 17 year old son critique my efforts. I didn't stop trying until I heard him say, "Wow, that's good!" (He ate a ton of burgers!) (I knew my husband would say anything I made was good because he's easy to please, so I didn't dare use him as my home judge!) So whether or not I win or lose in this contest, I know I won with my discriminating son, and that's a nice prize in and of itself!
Wow...in reading all of the blog's, I have to say that we are the 'Burger People of the World!" All of us, with wearing our hearts on our burgers! Good luck to all of us! I think that we are all in good company and I'll bet, if we get to meet and compete, that we will become very friendly to say the least...
I just had to comment after Kathie Gill -- I completely understand what you mean when you say "How did they (past winners)come up with such creative culinary inventions?"! Reading through previous winners I felt as low on the totem pole as I could go. I think all of us who braved the competition are pretty nifty in the kitchen, knowing our strengths and abilities to turn out a delicious meal. However, hearing words like "frazzled onions" and "ginger-lime aioli" to name a few really had me sweating big time. My biggest fear throughout the process wasn't my ability to create something delicious (I think we all have done this!) but to impress upon the judges just HOW delicious they are. Naming a burger for a contest is worse than naming a child! And writing a recipe to specifics can be harder than writing a college thesis. It truly takes nerves of steel to come up and jump into a truly amazing contest like the BBB one. I'd like to say, "I hope we all win" but I know you know as well as I do, I hope it's me! (lol). Good luck everyone - excited to hear who makes it to Napa Valley!
I will have to agree with Bryanne. I came up with 2 recipes, one for the beef round and one for the alternative round and couldn't come up with a catchy name for either one. Once I decided to enter the contest, after seeing last years on TV, I sat for days studying the winning recipes and finalists recipes from the past, jotting down ideas and writing recipes. I didn't want to repeat any ingredients that had been used in the past - I wanted mine to have something that hadn't been used before. Finally after a couple of weeks of going back and forth, I just started putting this and that together, which is probably what I should have done in the first place. My taste testers and judges were my neighbors and they were loving it because it meant those were nights they didn't have to cook. Plus, I wanted to use their grill because I wanted to test my recipes on both a gas which is what they have as well as our Weber charcoal. But yes, naming, that wasn't easy, and it wasn't until nearly the last minute until I finally came up with something and I hope it's catchy enough. Well, we can all relax now, our recipes are submitted and the judges have their job to do now, all we can do is sit back, toast each other with a glass of wine and wish everyone good luck, so good luck everyone.
I have agonized over this competition for months now. I have been grilling my buns off! One thing was easy getting testers, family, co-workers, neighbors, friends all taste testers. Coming up with the best burger was expensive. I had to start having tasters pitch in. I would give them a list of ingredients to buy and I would get to cooking. Heck I even had call in orders!! My sister calls me one morning yes I did say morning and says I would like to order a "*** burger". I was like what in the world. She proclaimed she had a dream about the beef burger I finally went with and had to have one. I think I have made more burgers the past couple of months than McDonalds! Every 2 or 3 days I was trying a burger out on someone. I entered a beef recipe and a turkey recipe. I am extremely proud of both. It was a long hall to get to the entry date but once I pressed that submit button the sweating had begun. I am wondering if you will get feedback on your recipe if it is not chosen. I have never entered a cooking competition before but I have cooked a ton of burgers. I have used ingredients I have never used before and repeatedly amazed myself. I hated turkey burgers until the one I concocted, I must toot my own horn it was fantastic and my testers are still raving about it and asking for the recipe. I am using this as my gauge that this must be one tasty burger. The question I had to keep asking was is this a 50,000 burger? Then naming the burger ugh the agony! Which ingredient stands out, I don't want it to wacky, not to common. It is easier to name a pet or child than a burger! Good luck to all I hope to see at least 9 of you in Napa!
I had a huge "Burger Bash" where I made all 4 of my entry burgers for me family and friends. I think I ended up with some winning recipes, but only the judges and time will tell. I think this is an awesome contest and even if I don't place this year, you can bet I will be entering again next year!
To borrow slightly from Robert Fulghum…all I need to know about life I learned this summer building better burgers. 1.) Don't over think things…when it comes to burgers (and life) it is often best to keep it simple 2) Never leave a grill or stove unattended. I learned that prosciutto placed on the grill (and forgotten about) will disintegrate to a fine black dust in a matter of moments. 3.) Share. It is best not to eat all of your burger creations yourself…it helps your waistline and it is really nice to get some feedback (good and bad). 4.) Say you're sorry when you hurt somebody. When one of those burgers you have kindly shared with others is, well…just awful (an experiment with prosciutto, melon and mint comes to mind) just say that you are sorry and move on. 5.) Don't take things that aren't yours. While few would dispute that Bobby Flay makes some kick a** burgers, I am pretty sure that taking his recipes and sticking your name on them is not what Sutter Home has in mind. 6.) Balance is important. In life, try to mix work with play. In burgers, try to find a good meat to bun ratio and for goodness sakes don't forget the cheese. 7.) Remember to try and keep things a little spicy. Hot sauce, jalapenos (and sometimes high heels) work best for that. 8.) You can't always win. While I might think I have built the very best burger, truthfully someone may have built a better one. 9.) If all the world leaders sat down and shared a glass of wine with a really great burger we could bring about world peace. OK, maybe that's a stretch, but it couldn't hurt.
Let's just say that having a house filled with growing boys, it was no difficulty at all to talk them into what became known as "burgerfest" each time we were going to have burgers for the contest for dinner AGAIN and AGAIN and AGAIN... My husband and boys had two hands down favorites that we had over and over and over again until I was sure that we had tweaked and perfected every step, every spoonful of sauce and every topping. Our first favorite literally stopped our normally loud and boisterous family upon first bite "right in their trax" so to speak. Everyone was suddenly completely silent and let out a united, "oh - my - goodness!" That was when I knew we really had something. We named it Stop in Your Trax Burger cuz that's what it did to us! Our other entry was based upon all of our family's favorite tastes at any perfect picnis. It is a far less extravagant combination of flavors but those classic time honored flavors all on one bun are what became "Grandmas Perfect Picnic Burger". After all, we have all gained weight and need to abstain from burgers for a few weeks or we'll be in real trouble. Regardless, it was the most delicious and satisfying few months any of us spent groaning, "I can't believe how much I ate, I'll never do that again"....just to turn around and gladly do it again the following week. thanks for a lot of fun!
I am a first time contest person so this was one of the most exciting things that I have done...let me tell you I am hooked. I think I made my poor sister and boy friend try at least 10 different versions of my burger. First with a hand made corn meal gordita shell then to a Mexican roll then to a standard bun before we landed on the winner. I think we were all bunned out after 3 rounds of bun changes.
My favorite thing was when I would say "Guess what we are having for dinner tonight?" and my sister and boy friend would say "Oh please don't let it be your burger!" I had to pour on the guilt to get them to eat burgers for 4 nights straight while I perfected the recipe. Oh how I love them!
I do have to give it up to my family who helped me read and re-read the rules and regulations to make sure the recipe was up to par. Don't think I could have done it with out them. I had so much fun with the whole thing that I can't wait to do it again next year. Now addicted to cooking contest. :P
I love contests, especially ones where you get to eat the results of the effort to enter. My family eagerly chewed and swallowed several rounds of turkey burgers before we landed on the final version. I've been following this contest for years but this is the first entry for me. There's so much nuance involved in perfecting a recipe. A little of this. A lot more of that. A whoa, too much of something that can derail a batch of otherwise lovely burgers. Everyone got involved, giving suggestions and encouraging the cook. We can't wait for the results and are hoping to hear that my turkey burger is among the judges' favorites for the finals.
After what I thought was "hitting the mark", I packed my trusty burger recipe into a tin box and headed across country. From family reunions in Indiana to horse shows in California, I grilled my mitts off for cousins, friends, my doctor, and even for the guy whose quoting my new roof. Come to find out that folks in the mid west are married to the ole traditional burger....as my 85 year old Uncle Hugh complained after his first bite, "What damn loone puts peaches in a burger!" Well, that would be me Uncle Hugh. Horse people on the west coast loved the presentation and somehow found my Port spread to be a "simple but unassuming condiment". But they did say my burger lacked expression and an aromatic profile. Yikes...Napa Valley is going to be a tough crowd. Back to the drawing board. Then my roof guy Ed...well....he doesn't say much but he DID ask for seconds. I guess for him it didnt matter if it had a peach or if the Port was less-than vintage....all that mattered was that it tasted great. Its been a wonderful experience. Thank you Sutter Homes for such a creative outlet. If I never make it to the finals (but I sure hope I do) ....thats OK...winning has come in the form of the great fun of bringing people together over an incredible glass of wine and yes, a simple,lovely burger. Good luck everyone!
This is the first time I've ever tried to enter a recipe contest. I worked for months coming up with the recipes and trying them on my family. I decided to work on two recipes, one for beef and one for alternative. My boyfriend is usually the one who works the grill, so I decided it was best to learn the ropes....just in case. I'm so excited to find out who got into the finals! I double checked the rules, then triple, and quadruple! If I dont' make it this year, well there is always next year to try again!
This is my frst food contest. I watched the BBB contest on TV for the year before. The Burger name came to me first. It has been a learning experience with the help of my large family eating the burgers as I tried to master them. I think it was as fun for them as it was for me. When I felt it was perfect, I sat down and submitted my reciepe. I think actully writting the reciepe was the most difficult. I did not want to forget a step or an ingredient. I have re-thought if there was anything I could have done better and really for my first try at this I did a great job. It has been a fun experience and I will do this next year if not pick. My burger has a tropical asian feel to it. I call it "The Tropical Asian Crunch Burger". Anything tropical sounds good in WY the ice box of the nation. The waiting to see who gets picked is nerve racking and the hard part. This has got me hooked on cooking contest. I will wait to see how this goes before I compete in another. I am sure you all worked as hard on your burgers I worked on mine. I wish you all Good Luck to you all!!!
After missing the deadline last year and being horrifically mortified by my inability to grasp time zone differences, I started working on burger concepts six months ago. I had one of those profound 'Eureka!" moments when the idea just came to me all at once! Being a resident of the great state of New Hampshire made choosing game meet a no-brainer for me, and working with various game meats year round gave me the confidence I needed to execute it perfectly. As I have learned in the past; theory is one thing but execution is a whole different 'bag of buns'.
Speaking of buns, I knew instinctively that I would use a beautiful fresh Brioche for my burger and garnered up the courage to go and speak to 'the crazy Austrian" Franz, at our local bakery about employing his help in that area. Why do folks call Franz crazy? Well, let's start by saying that he can open up the gates of heaven with his buttery croissants but he isn't going to get past the gate with his personality! It's not that he is a mean man as much as I think his heavy accent always makes one feel like he is yelling at you or maybe because his accent is thick people speak to him like he is deaf! Well, I talked to him and it wasn't scary at all. As a matter of fact he seemed pleased and honored. In his thick accent, he told me to come back first thing the next morning and he would have for me a half dozen of the best Brioche anyone has ever tasted. Whew!
Next on the list of ingredients to secure was the actual meat. I chose duck simply for the challenge of making it appeal to even the most persnickety people. Shooting my own duck was simply out of the question as the Department of Fish and Game would surely have my head (and my gun) if I bagged a duck or two out of season. So, off to my local butcher I went. Now, where Franz is intimidating, my butcher is not. He is a fair skinned, red headed, gentle giant, who can never do enough for me. I made my request; he smiled, and was back in five minutes with my order. Just ducky!
The day arrived when I would make the burger for friends and family. We set everything up cook-off style in the back yard; my husband having been elected to run extension cords for the Cuisinart and such and off I went. I do admit I was awfully disappointed with the cool temperature of the day. I really wanted to have a go at this in the same heat one would have in Napa in September. But in the end, the stars aligned and everyone was pleased, indeed. The whole experience was a great adventure; along the way I made friends with a 'crazy Austrian" and pleased the palates of people from 6-75 years old. Not an easy feat. My most endearing moment was watching children licking the spoons and bowl for my Fig Ketchup, in the same manner they would attack cake batter!
So, like everyone else I have my spatulas crossed and am waiting for August 20th to arrive in the hopes I get 'the call". If I make it to the cook-off it will be a dream come true and I am going to be sure to give James McNair a kiss…Bob Barker style!
I made this burger so many times that my cholesterol shot up to 349! Now I am dieting to get it down...lol, it'll be worth it if I get picked to compete!
I had to comment on Veronica's post....borrowing from Robert Fulghum.....your comments were so eloquently, humorously, and wisely put!!!!.....loved it.....if I were judging on posts alone, you'd win a spot at the cook-off....finally I want to comment on reading the Guidelines....not the Official Rules, but the Guidlelines....it's a good idea to read those BEFORE you hit the submit button....lol....
I'm a first timer, too. And I just found the blog! :)
I tried two recipes out on family and friends and they are just as excited as I am. Of course, I can't imagine making the finalist round my first time trying, but I have another year to perfect my recipes.
This was so much fun. Can't wait to see what happens!
I told my husband that we would be having burgers for months on end and that was no lie. So...when after having had a multitude of burgers he grabbed leftovers from the fridge declaring them "really good, even cold" at 7 in the morning I thought "That's My Burger". Time will tell. Good luck everyone!
Is anyone else on pins and needles for the 20th to arrive?!? I can hardly stand it.
ABSOLUTELY Kerstin! Found myself not being able to sleep last night, thinking about it. :) Quite the exciting time!
I've been checking out the blog since its been up, and its definitely clear that everyone is quite pumped up and anxious about this competition.
6 more days until the destiny of everyone's burger is revealed...
I'm a first-timer, also. While I've followed the contest for many years, I stumbled upon the website and rules literally days before the deadline. I figured I didn't have anything to lose, so I tried my burger recipe just once and submitted it! You all are so dedicated, and it's very inspiring. I'm already thinking of burgers for next year, and I'll be sure to plan in advance. I certainly don't expect anything to come out of this year's competition, other than knowledge of the rules. I'll be back next year, for sure!
I've tried to come up with a Better Burger to enter for years and have always missed the deadline, over-thought the recipe, etc. so this year I just did it. O.K. I did carmelize a ton of onions and frying eggs on the grill took some practice but the end result was a grown up version of a college specialty. Good Luck everyone!
This is my first time to enter. The most difficult aspect in the whole deal was finding the proper bun. Still not sure I have.
Coming up with the tastiest combinations for my entries was great fun! Adding a little bit of "this" and removing a little bit of "that"....firing up the grill....building the finished burgers. What can I say? It was a challenge but it was also very enjoyable.
I work full time, so every weekend I'd prepare one of my recipes, each time hoping it was "the one"! My Husband and friends didn't mind taste-testing and they provided me with some valuable criticism.
Since this is the first time I've entered recipes in the Build a Better Burger contest, I'm hoping the recipes will sound enticing enough to get me a place in the cook-off. Beginners luck? I sure hope so! If not, back to the drawing board for next year's 20th Anniversary!
This was my first time entering!! I was sooo excited, my boyfriend and I started bouncing ideas off of each other, and we decided it would be cool for both of us to enter and hopefully we could win a nice trip and chance to get to cook on tv!!! Not to mention that nice grand prize. For months, I planned and tested recipes. Everytime I would come up with an idea, I'd write it down on a scratch sheet of paper, by the end of it, I had this big binder full of notes and ideas. The tough part was actually sitting down and coming up with a few good solid recipes that I was confident with sharing. I thought also, the more recipes I submit, the better my chances. Me, being the procrastinator, I decided to wait until the last week to submit my entries. I ultimately only submitted 4, and I was wishing I could do more, but Im happy I even got a chance to enter!! I did have a anxiety attack after I submitted all the recipes, I started worrying that the names were not catchy enough, or I shouldve did more. At the end of the it all, Im happy with my entries, and hope I get a shot at the prize. I wish everyone the best of luck!!!! Im already preparing for next years competition!!!
First time entering myself. I mulled over it for a few days then took one day and thought up about 10 recipes. It was then I looked at the past winners and past entries, and sure wish I had done that first because I ended up scrapping 7 out of 10 because they had all been done in one way or another.
I tried out the remaining 3 over the following few nights. The first one I made was it, it was exactly what I wanted to enter. I made it once and havent made it again, though I have wanted to because I found it delicious!
It's my high hopes that lead me to believe that from August 20-September 26th I will make it about 20 times.
So,is everyone else on pins and needles?? Me too. I've missed the deadline for this competition for the past 2 years. I finally got it done this year. I sent in 2 burger recipes. I hope putting in a little twist will do the trick. Good luck everyone.


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It seemed to be a bad idea to even try, and it did raise a lot of money through ticket sales for the Fred Flintstone-really-rode-dinosuars Museum, but...
even a creationist web site has a poll up as to who won the debate, and the latest results are
92% Nye
8% Ham
debate summary & analysis links, some with video of the event:
Ham's odd assertion that science has to be "observational" rather than " historical science based on belief" was hilarious. His claim: You can't tell how old the Earth is, 'cause we weren't there when it formed. You can't tell how fossils appeared in Grand Canyon rocks, 'cause we weren't there...
Of course, science based on historical reconstruction, when done properly, is just as valid as science based on direct, real-time observation. As Nye pointed out, just looking up into the sky is a historical reconstruction.
Everyone firmly believes many things that happened in the past that they didn't have a chance to observe. I'd ask Ken Ham "How do you know that Abraham Lincoln was President? After all, you never met him?" How do we know anything about Greek civilization, or that there were Ice Ages?"
Of course Ham had no answers for the existence of ice cores with records of 680,000 winters (rather than 6,000) and the billions of stars that are over 6,000 light years away.
Overall it was a good night for reason over superstition, for both non-believers and believers alike (the overwhelming majority of followers of every major religion worldwide, including Christianity, accepts the fundamental principles of evolution as established science)


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Efficiency and Tolerance of Rituximab (mabthéra) in Bullous Pemphigoid (Rituximab2)
This study has been completed.
University Hospital, Rouen
Information provided by (Responsible Party):
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First received: July 20, 2007
Last updated: September 5, 2014
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Before TAYLOR & NG® created the Preseasoned Wok, a carbon steel wok needed to be seasoned before it could be used for the first time.Seasoning is a tedious process that requires deep cleaning and repeated heating and oiling of the wok over very high heat. Properly seasoned carbon steel has proven to be one of the best materials for all around cooking ease - it is a superior material for fast, efficient heating and even heat distribution. All Chinese restaurant chefs worldwide would confirm and attest to this fact. There is no coating to peel or crack. It is NATURAL. This preseasoned carbon steel wok is ready to use to provide a virtually non-stick cooking surface. This Natural Nonstick Wok was designed with a flat or round bottom to accommodate electric or gas cooktops. It comes with cool-to-the-touch handles. The 14" wok comes with an additional wooden grip handle. A wood knob dome cover helps retain heat while cooking.
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psyllium (generic name)
Reguloid (brand name)
This medicine is used to treat constipation
(SIL i yum)
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What is this medicine?PSYLLIUM (SIL i yum) is a bulk-forming fiber laxative. This medicine is used to treat constipation.
What should I tell my health care provider before I take this medicine?They need to know if you have any of these conditions:
How should I use this medicine?Take this medicine by mouth with a full glass of water. Follow the directions on the package labeling, or take as directed by your health care professional. Take your medicine at regular intervals. Do not take your medicine more often than directed.
Talk to your pediatrician regarding the use of this medicine in children. While this drug may be prescribed for children as young as 6 years old for selected conditions, precautions do apply.
What if I miss a dose?If you miss a dose, take it as soon as you can. If it is almost time for your next dose, take only that dose. Do not take double or extra doses.
What may interact with this medicine?Interactions are not expected.
What should I watch for while using this medicine?This medicine can take up to 3 days to work. Check with your doctor or health care professional if your symptoms do not start to get better or if they get worse. See your doctor if you have to treat your constipation for more than 1 week.
Avoid taking other medicines within 2 hours of taking this medicine.
Drink several glasses of water a day while you are taking this medicine. This will help to relieve constipation and prevent dehydration.
What side effects may I notice from receiving this medicine?Side effects that you should report to your doctor or health care professional as soon as possible:
Side effects that usually do not require medical attention (report to your doctor or health care professional if they continue or are bothersome):
Where should I keep my medicine?Keep out of the reach of children.
Store at room temperature between 15 and 30 degrees C (59 and 86 degrees F). Protect from moisture. Throw away any unused medicine after the expiration date.
Remember, keep this and all other medicines out of the reach of children, never share your medicines with others, and use this medication only for the indication prescribed.


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|Domo is a new form of business intelligence (BI) unlike anything before - an executive management platform delivered as a service that helps managers and executives transform the way they run their businesses. Today BI is for IT, by IT, accessible only through IT - and users are beholden to IT to get the data they need. Domo makes real intelligence directly accessible to managers and executives, reducing the burden on already-strained IT departments and making BI work for you, not the other way around. Traditional BI is focused on collecting information, not on what to DO with it. Domo changes BI from a cost center to a revenue center by helping you make money from the existing investments you've made to harness your data. Domo is the user experience BI has been waiting for for 25 years. Today, business data lives in silos: on premise, in the cloud, in spreadsheets and dictionary-sized reports...hard to search, and hard to make sense of it all. By the time you get the data you want or need, the information is inaccurate, irrelevant or has been massaged and manipulated so much that you don't have confidence in it or the level of transparency you want. With Domo, all the information you need is in one place. No more searching. No more asking. No more doubt. Specialties BI, Software, Business Intelligence, Dashboard, Performance Dashboads, Advanaced Data Visualization, Analytics, Data Visualization, Graphical Reporting
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When New Mexico State Auditor Hector Balderas took office in 2006 at the age of 33, he made headlines as the youngest Hispanic statewide elected official in the US. Last week, Balderas drew attention again when he announced that 61 state agencies are behind on their audits, yielding a total of $1 billion in unaccounted-for state funds—enough to eliminate New Mexico's budget shortfall and then some. Balderas, a former prosecutor and state representative, grew up in tiny Wagon Mound, NM and plans to back two bills in the next legislative session: one to withhold funding for delinquent agencies until they pay up, and another that would make it a misdemeanor for state agencies to report misleading information in their audits. This week, Balderas shares his thoughts on fiscal accountability.
There are no financial consequences, and there is no punishment for agencies being unaccountable to taxpayers. I'm trying to create fiscal consequences that don't exist in [the] law right now and also potential criminal punishment for behavior that's very egregious. It's currently state law to have to submit annual audits, but there [are] no teeth behind the law.
I find it very offensive that public agencies would spend tax dollars and then not submit a proper accounting for those dollars to justify their spending to the general public. And these agencies are also going to go back to the Legislature and ask for more money before they even deliver the proper accounting to the state auditor or the taxpayers.
It's a national crisis. There are states and federal government agencies that are all struggling with the issue of accountability. It just has not been a public policy priority.
Everybody's focused on public corruption, but if you have truly accountable systems, you won't have public corruption.
If New Mexico was a car, you have people wanting to patch it up with bodywork. I'm trying to focus on looking under the hood. People want to put a Band-Aid on issues of corruption and abuse, when in fact they really should be looking at the systemic causes, which [are] lack of accountability, lack of oversight.
I grew up in a town of 300 people, in poverty, where the most important institutions in our community were the Department of Transportation and the local public school. I saw firsthand that every public dollar in Wagon Mound was to be respected because it was basically our survival. That's the No. 1 personal experience in my life that's really driving me to try to change the culture and the expectations of public agencies and how they spend public dollars.
Public schools are a very high priority for me because I think that when there's theft or fraud or embezzlement at a public school, it has the most harmful effects on the community. Part of it is that I have kids. I also am very focused on making sure vulnerable populations aren't taken advantage of.
It is premature to think of tax increases—to going back and taxing the public or laying off employees and cutting services—when in fact we haven't even looked at that $1 billion.
Government can do a much better job in managing those affairs, not because of some kind of ethical mandate but because they owe it to the citizens of New Mexico. Citizens really rely on those public dollars.
Fiscal accountability is the top public policy challenge facing New Mexico. All the other issues are much easier to resolve when you have an accountable education system, an accountable health care system. How they're run is unmanageable at this point.


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The expressive richness of film wins the allegiance of many creative photographers even in the digital age. Find Fujifilm's film and camera products here.
Professionally printed Albums, Calendars and Personal Gifts from your very own digital photos! Also print your Digital print requirements on line.
At Fujifilm we are working in many areas from digital cameras to motion picture film, and computer media to medical imaging to bring you better products, solve difficult problems and protect our planet's environment


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Dr. Diana Lee MD
- General Practice Los Angeles, CA
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Dr. Diana Lee, MD is a Doctor primarily located in Los Angeles, CA. She has 39 years of experience. Her specialties include General Practice. Dr. Lee is affiliated with California Hospital Medical Center, California Hospital Med Center Los Angeles and John Muir Medical Center-Concord Campus. She speaks English.
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Dr. Diana Lee has the following 3 areas of expertise and 1 specialty.
General Practice
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General practitioners differ from family practitioners because they are not required to complete an additional residency in family medicine after completing their medical school residency. Like family practitioners, general practitioners will also provide referrals to patients who are in need of a specialist.
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Single family home has 2 beds, 1 baths, 1,040 sq. ft., was built in 1958 and is pet friendly. This property is offered as for sale by owner with a rent-to-own price for as low as $1,297 per month.
|Rental Fee
|Property Type
|Single-Family Home
|2 beds
|Please inquire
|1 bath
|1,040 sq. ft.
|Pets Allowed
|Provided By
|Direct Link
|Last Updated
This property is For Sale by Owner or FSBO, which can offer significant advantages to home buyers. Even though a homeowner chooses FSBO to save money on real estate fees, those savings can be passed on to the buyer as a lower purchase price. Some FSBO homeowners may also offer flexible financing options, including Owner Financing (a good alternative to a bank loan) or Rent to Own. The Rent to Own option would allow you to rent this home for a period of time with an option to purchase it for a predetermined price after the rental period. This gives...
you time to build up your credit and accumulate your down payment, all while living in the home of your dreams.
Single-family home located at Lakeview in Minneapolis, MN 55432 has 2 beds, 1 bath, 1,040 sqft, is pet friendly and available to rent for $1,297. Lakeview was listed on RentalSource 26 days ago by RentBeforeOwning. Lakeview is in zip code 55432 which is located in Minneapolis, MN. The rental price of $1,297 is 13% lower than the average rental price of $1,496 for homes for rent in 55432 and 34% lower than the average rental price of $1,994 for homes for rent in Minneapolis, MN.Report listing | Visit website
Beware of rental scams! Situations involving wire transfers or a landlord who can't meet you in person can be red flags.


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For months now behind-the-scenes tinkering has been going on around here as I worked with Jennette from Make My Blog Pretty and my brother Rand to create a new look for Kalyn's Kitchen. Jennette did the website design and Rand did the graphics to create an updated blog I hope you're going to love as much as I do. Later tonight the switcheroo will take place, as I'm biting my fingernails and probably refreshing the page multiple times a minute.
Repeat after me: Change is good
There are three reasons I decided to re-design my blog (despite all the people who told me "Don't change it" every time I brought it up!)
--First, I wanted bigger photos. It seemed like all the cool blogs had photos bigger than mine, but I couldn't go any bigger with the template I had.
--Second, I was still using a classic Blogger template, and there were new features I couldn't add without upgrading. Every time I looked at other blogs, I got a serious case of blog envy.
--Third, quite honestly I was starting to feel like the whole blog was looking a bit 2006, which was when the design was last updated!
Hmm, this place seems familiar
During the transition I focused on keeping the same overall "feel" to Kalyn's Kitchen, as well as keeping most things located in the same spot so it won't be hard for readers to find what they're looking for. A few items from the sidebars have been moved to tabs, but most things will be where they were before, just looking like they had a slight make-over. In addition, there will be some shiny new social media buttons, subscribe buttons, and category tabs that I hope you'll like.
Excuse our dust while we make the switch
Hopefully everything will go smoothly, but I'm guessing that some of my oldest posts might need to be re-formatted for larger main column. If you see a post that looks odd, let me know in the comments and I'll fix it. Thanks for reading, and if things do go wrong and need to be tweaked, thanks in advance for your patience!


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Spending planInstructions:1.Calculate monthly net income in box 1.2.Estimate monthly expenses -- sum of fixed (2a), controllable (2b) and monthly portion of periodic expenses (2c).3.Compare income and expenses and make adjustments.1. Monthly net income Net* monthly wages$______________ Net monthly wages of others in home$______________Public assistance/food stamps$______________Unemployment/disability$______________Child support/alimony$______________Social Security/retirement$______________Other$______________Other$______________Total monthly net income$______________* After tax withholding and other deductionsReproduced with the permission of Michigan State University Cooperative Extension << previous |
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Spending plan
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To Evaluate Effectiveness and Safety of Containing Raltegravir in Naive HIV NON B or B Infected Patients (Ral'inNONB)
Recruitment status was: Not yet recruiting
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|Evaluated Non B Subtype Naive Patients
|Study Type:
|Study Design:
|Time Perspective: Prospective
|Official Title:
|The Main Objective of This Study is to Evaluate the Virologic Effectiveness at M6 of Regimen Containing Raltegravir in Treatment Naive HIV Subtype Non B or B Infected Subjects
|Estimated Enrollment:
|Study Start Date:
|September 2010
|Estimated Study Completion Date:
|March 2012
|Estimated Primary Completion Date:
|March 2011 (Final data collection date for primary outcome measure)
The population VIH1 not B is not unimportant in our region of the Seine St Denis, a tendency which seems to be in increase (47 % in 2006, 67 % in 2007).
Most of the studies evaluating the clinical, immunologic and virologic response to the ARV according to the viral subcategories are corresponding and show comparable results for patients infected by HIV 1 of subcategory B or non B. In spite of these reassuring results, it is necessary to evaluate the efficiency of a new ARV all the more a new class. It seems also necessary to observe attentively the profiles of resistance which will be selected at the carrier patient's of virus of subcategories not - B in failure of treatment. It will allow to determine if, because of the important polymorphisms of the viruses not - B, the evolution towards the resistance will be made differently.
|Ages Eligible for Study:
|18 Years and older (Adult, Senior)
|Sexes Eligible for Study:
|Accepts Healthy Volunteers:
|Sampling Method:
|Non-Probability Sample
It's a pilot open label, multicentric, national, prospective and descriptive study to evaluate effectiveness and safety of regimen containing Raltegravir (400mg x 2) in 40 treatment naive HIV non B infected subjects versus in 20 treatment naive HIV B infected sujects.
The patients will be matched according to:
- basal viral load (< 10 000 copies/ml, ≥100 000 copies/ml)
- rate of basal CD4 (<200 cell/mm3, ≥ 200 cell/mm3)
Inclusion Criteria:
- In order to be eligible to take part in this study, patients should meet all of the following criteria:
Patient aged at least 18 years; Treatment naive patient infected with HIV-1; Patients indicated for treatment containing raltegravir Patient has at least 2 activates molecules in combination therapy according genotype realized in the visit of selection.
Patient has not a history or current evidence of opportunist infection within the 4 weeks before the selection Patient who has received oral and written (information sheet) information about the study and who has agreed for the computer processing of his/her personal data.
Patients with chronic hepatitis, including chronic hepatitis B and/or C may enter the study as.
Exclusion Criteria:
- Patients meeting one or both of the following criteria may not take part in the study
- Patient is reproductive potential without requiring the use of contraception
- Patient is pregnant or breast-feeding
- Patient using alcohol and\or drug and\or the other substance that might interfere with the patient participation
- Patient infected by HIV2
- Patient has severe hepatic insufficiency. (liver enzymes > 5N)
- Patient has the following laboratory values during selection
- Platelets < 40.000 cell / mm3
- Haemoglobin < 8 g / dl during the selection
- Neutrophils < 500 / mm3
- Patient has associated treatments which can have interactions with Raltegravir (Cf RCP Isentress ®)
- Patient should be considered by the investigator able to conform to the imperatives of the study procedures
Please refer to this study by its ClinicalTrials.gov identifier: NCT01162538
|Hopital R.Ballanger
|Not yet recruiting
|Aulnay sous Bois, France, 93602
|Contact: Delassus Jean-Luc, MD 1 49 36 72 81 ext +33 firstname.lastname@example.com
|Principal Investigator:
|Delassus Jean-Luc, MD
|Réseau Aulnay 93
|Responsible Party:
|Dr Jean-Luc Delassus, Réseau Aulnay 93
|ClinicalTrials.gov Identifier:
|NCT01162538 History of Changes
|Other Study ID Numbers:
|Study First Received:
|July 9, 2010
|Last Updated:
|July 13, 2010
Keywords provided by Centre Hospitalier Intercommunal Robert Ballanger:
Raltegravir, non B subtype, naive patients
Additional relevant MeSH terms:
Raltegravir Potassium
Anti-HIV Agents
Anti-Retroviral Agents
Antiviral Agents
Anti-Infective Agents
HIV Integrase Inhibitors
Integrase Inhibitors
Enzyme Inhibitors
Molecular Mechanisms of Pharmacological Action
ClinicalTrials.gov processed this record on September 21, 2017


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The context
About half of all Indonesians live on less than two dollars a day. Employment growth has been slower than population growth. Public services remain inadequate by middle-income standards, and health indicators are poor. The island is also one of the most disaster-prone nations in the world.
Our work
- Economic opportunity: Providing technical assistance, training and financial services to microfinance institutions throughout the country and helping spice farmers earn more income
- Health: Raising awareness and supporting mothers to practice and promote exclusive breastfeeding
- Water: Improving sanitation and hygiene in crowded urban areas with a mobile sludge removal service
- Disaster preparedness: Identifying and mapping areas at risk and helping those communities plan, train and practice how to respond when disasters occur
- Emergency response: Maintaining a response team ready to quickly deploy and provide immediate relief to survivors during the critical first months after a disaster strikes
All stories about Indonesia
Indonesia: A busy week for disaster preparedness
Indonesia: Pushing back the sea
Indonesia: A video blog from Indonesia's remote Mentawai Islands
Indonesia: Babies and mothers at a Mother's Support Group in Jakarta
Some of the babies and mothers who attended the first Mother's Support Group in Jakarta's Cengkareng Barat neighborhood.
Indonesia: Mothers supporting mothers
When my first daughter was born, none of my closest friends had children and I was living far from my mother and grandmothers. I felt alone with my questions and concerns about sleep, diapers and breast feeding so I joined a local mother's group.
Indonesia: Teaching disaster preparedness in paradise
We are in Padang, Indonesia, a city of about two million people located midway up the west coast of the island of Sumatra. It is an oil port and a surfer's paradise. It is also extremely vulnerable to earthquakes and tsunamis: a major fault line runs along the country's west coast.
Indonesia: Saving for the future, one coffee harvest at a time
Indonesia: Another busy day in the world's tenth-biggest city
I wasn't quite expecting to see as much of Jakarta as this. Today we met the Mercy Corps staff at their offices for a presentation of the various projects the organization is doing in Indonesia.
Indonesia: Not the typical sights of Jakarta
Today was an exhausting day. Our little group of Mercy Corps staff and supporters left the hotel early to drive out to West Jakarta where we toured an urban village, for lack of a better description.
Indonesia: Water tanks in Mentawai displacement camp, Indonesia
Bright orange water tanks, provided by Mercy Corps through a grant from the Bill & Melinda Gates Foundation, located behind the temporary shelters of a displacement camp in Indonesia's Mentawai Islands.


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A renowned staple of organic Lundberg California short grain brown rice and U.S.A. family organic black turtle beans cooked in a 100% organic spicy tomato purée with a bit of Eden sea salt. Expertly prepared at our certified organic and kosher cannery. A no compromise time saver. Just heat, stir, and serve. Great for quick burritos, soups, and stews. Whole grain and beans together deliver complete protein. Rich in folate B9, and a good source of fiber, protein, iron, thiamin B1, magnesium, and zinc. Packed in bisphenol-A (BPA) free lined cans. Gluten free. pareve.
Eden Organic Mexican Rice & Black Beans are Lundberg organic short grain brown rice and USA small farm grown organic black turtle beans prepared at Eden's certified organic cannery. Beans are soaked overnight, blanched, combined with brown rice and thoroughly cooked in a spicy sauce of organic tomato puree with 100 percent organic vegetables, herbs, spices and a bit of Eden Sea Salt.
With Eden Organic Mexican Rice & Black Beans in your pantry it's easy to make wholesome meals in minutes. Just heat, stir, and serve. Add extras like sweet corn, peppers, and seasonings. For soups and stews, simply add vegetables, water or soup stock, adjust the seasoning and simmer until the vegetables are tender. For a quick burrito spoon onto a tortilla and add salsa. Use any Eden Rice & Beans to make Burgers, directions in the recipe section.
Eden Organic Rice & Beans are packed in steel cans coated with a baked on oleoresinous c-enamel that does not contain the endocrine disrupter chemical, bisphenol-A (BPA). Oleoresin is a natural mixture of an oil and a resin extracted from various plants, such as pine or balsam fir. These cans cost 14% more than the industry standard cans that do contain BPA. The can maker, Ball Corporation, tells us that Eden is the only U.S. food maker to date to use these BPA free cans and we have been since April 1999.
FDA added brown rice to its list of Heart Healthy whole grains in May 2008; "Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers." The science behind the health claim clearly shows the benefits of whole grain are not from single nutrient components. Eden Organic Mexican Rice & Black Beans are low fat, saturated fat and cholesterol free, and a good source of dietary fiber with 2g soluble fiber. They are rich in folate (B9) with 30% DV (daily value) and a good source of iron, thiamin (B1), magnesium, and zinc.
Scientists at the USDA Human Nutrition Research Center at Tufts University say, "Whole grains help regulate blood sugar by slowing down the conversion of complex carbohydrates into sugar. In fact, low-glycemic index foods such as whole grains reduce hunger and can help to control weight." Scientists at the Agriculture Research Service completed a study of more than 2,000 people concluding, "at least three or more servings of whole grain foods everyday could reduce the chances of developing metabolic syndrome - a condition marked by a combination of abdominal obesity, high blood pressure, poor blood sugar control, low HDL 'good' cholesterol and high blood fats."
Studies show beans contain a wealth of antioxidants similar to those in fruits and berries. "Beans are really loaded with antioxidant compounds," said Clifford Beninger, Ph.D., an environmental biologist and former researcher for the USDA's Bean Research Unit. "We didn't know how potent they were until now. In general darker colored seed coats were associated with higher levels of flavonoids, and therefore higher antioxidant activity." Researchers tested the antioxidant activity of flavonoids found in 12 common varieties of dry beans. They found one class of compounds in particular, anthocyanins, were the most active antioxidants in beans. These findings add antioxidant activity to a growing list of healthy compounds found in beans and legumes. The study was published in the Journal of Agricultural and Food Chemistry.
"Beans are probably the best human plant food there is," Dr. George L. Hosfield, the leading researcher and a plant breeder at Michigan State University, told Reuters Health. He explained that beans are full of protein and fiber and low in fat. They also contain important vitamins and minerals such as folic acid, iron, potassium, and zinc. "With the additional bonus of their antioxidants, you have almost the perfect food," he said. Beans are loaded with soluble fiber that helps to lower blood cholesterol levels.
Beans are an important source of two essential amino acids not found in cereals, lysine and threonine. In turn, whole grains complement beans and together deliver complete protein. Enjoying a variety of beans with whole grain is a good step toward healthy living.
|Mexican Rice & Black Beans, Organic
|Item Number
|Water, Organic Lundberg® Short Grain Brown Rice, Organic Black Turtle Beans, Organic Tomato Puree, Organic Minced Onion, Sea Salt, Organic Minced Garlic, Organic Cumin Powder, Organic Chili Flakes, Organic Basil Flakes, Organic Paprika Powder, Organic Black Pepper
|Package Size
|15 oz
|Package Size Metric
|425 g
|UPC Code Each
|UPC Code Case
|Eligible for Flat Rate Shipping
|Good Source of Fiber
|Yes, 2.5 g to 4.9 g per serving (10% to 19% DV)
|BPA, BPS, and Phphalate Free Lined Canned Foods
|Low Fat
|Yes, 3 g or less per serving
|Gluten Free
|Wheat Free
|Non GMO


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6.7% was the decline in Santa Fe gross receipts tax collections from construction spending, according to September figures
"It's a pretty unlikely possibility."
—Ben Bernanke, then-chairman of President George W Bush's Council of Economic Advisers, on CNBC in 2005 addressing the likelihood of a recession caused by a bubble in housing prices
"[F]rom a technical perspective, the recession is very likely over…"
—Federal Reserve Chairman Bernanke in a speech last week
So, "technically" the recession is "very likely" over. Does that mean anything?
Not for the average person, who cares more about job availability and buying power than Gross Domestic Product.
Bernanke's declaration means even less to Santa Feans. Depending how the New Mexico Legislature deals with the $400 million-plus budget deficit in its upcoming special session, the recession could actually get worse here.
The only sectors to actually add jobs in Santa Fe in recent months were education and health services, according to the Department of Workforce Solutions. The same generally holds true throughout the state. Those are precisely the areas in which some state lawmakers want to reduce funding.
"It's a choice between health care and education employment, and increasing taxes on higher-income taxpayers. The Legislature can make either choice. If people are laid off, then…job growth will go down even more than it has," New Mexico Voices for Children Research Director Gerry Bradley says. "What economists call that is 'pro-cyclical behavior.' In other words, it's making the business cycle even worse and doing more damage to ordinary people."
Bradley, a former state labor department economist, doesn't expect real job growth until next summer.
As for other local indicators, Santa Fe home sales slowed in August, after rising for the first time in three years in July, according to Alan Ball, who writes a monthly local real estate newsletter. Word around City Hall of promising gross receipts figures for September suggested local spending had picked up. But, according to City Finance Director David Millican, "promising in our context" means GRT revenues are down 6.4 percent compared to last September—but he expected worse.
Will the country ever go back to its pre-recession ways? Before the housing market crash, "the level of debt in the country was out of any historical proportions," Bradley says. As a result, some economists believe "people will never go back to what they were doing in the early part of this decade."


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Industry: Services
Company Description:Autozone Inc
The amount of money the company made last quarter from business activities. Those activities are usually sales of goods and services but can vary from business to business and industry to industry.
The amount of costs the company had last quarter. Expenses are cash outflows and can be basically anything a company pays for, including salaries, inventory, machinery etc...
EBITDA stands for Earnings before Interest, Taxes, Depreciation and Amortization. EBITDA is a useful tool when comparing companies in different industries where interest, taxes, depreciation and appreciation vary greatly.
Net Income is revenue minus all expenses and can also be known as "profit" or "earnings".
The amount a stock varies from the rest of the market. A score of 1 means the stock moves exactly the same as the market, while a score of 2 means it will double the market's gains and losses or, in other words, is twice as volatile.
The current ratio is the company's ability to pay its short-term expenses. It is calculated by dividing current assets by current liabilities. Current implies assets and liabilities that are due within 12 months.
The quick ratio is the company's ability to pay its extremely short-term expenses. It is calculated by dividing current assets less inventory by current liabilities. The reason inventory is excluded is because it takes longer to liquidate.
The company's price relative to the value of its assets. It is calculated by dividing the company's stock price by its assets.
The Chief Executive Officer is the highest-ranking officer of the company. They are the man/woman in charge of the day-to-day operations of the company.
This is the number of people who work at this company.
The total number of shares the company has issued.
The total value of all of the property the company possesses. Assets can include land, inventory, accounts receivables etc...
Liabilities are the total value of all costs a company is responsible for paying but have not yet paid. This can include loans, leases, accounts payable etc...
Operating Income is profit or income derived from operations. Operating Income is also known as EBIT: Earnings Before Interest and Taxes.
The percent the company's earnings have grown over the past year.
The percent a company's revenue has grown over the past year.
The percent the company's revenue has grown over the last 3 years.
The percent the company's revenue has grown over the last 5 years.
Watch out.Be Careful means our ratings predict it's doubtful the stock price will increase in the near future.
The WSS Score uses an algorithm that that combines community sentiment, technical analysis, analyst rating and more.
It looks like no one has talked about Autozone Inc yet.
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You said financial education is broken.
So we created Wall Street Survivor to fix that.
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Reading Passages That Build Comprehension Grades 2-3
Product is No Longer Available • 22998
These books provide the practice students need to master the reading skills that build on comprehension. Each book has 35 reproducible pages that feature high-interest nonfiction reading passages with short-answer practice questions that target one of these essential reading comprehension skills. Each easy-to-use book also includes model lessons, assessments, and an answer key.


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Please help out the Spud by pasting one of the links below into your own site, blog, MySpace, Facebook...anywhere!!
MovieSpud.com is a free movies online without downloading information provider that contains only links to several other movie sites on the Internet such as rapidshare.com, megaupload.com, megavideo, dailymotion.com, myspace.com, ouou.com, stage6.com, tudou.com, veoh.com, youku.com, youtube.com and more. We do not host or upload any videos, films, media files ( avi, mov, flv, mpg, mpeg, divx, dvd rip, mp3, mp4, torrent, ipod, psp ) here. We are not responsible for the accuracy, compliance, copyright, legality, decency, or any other aspect of the content of other linked sites. If you have any legal issues please contact appropriate media file owners / hosters. We are your couch potato destination to watch movies online for free without downloading! All links are added by members for educational purposes only. Please direct all inquiries to: mail@moviespud(.)com