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[Restaurant Professionals Forum]
Restaurant Professionals Forum
Need Help With Failing Restaurant
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Need Help With Failing Restaurant
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Junior Burger
Total Posts : 1
2006/05/28 02:13:00
Location: Norfolk, VA
2006/05/28 02:41:24
Need Help With Failing Restaurant
Hello all. I'm a new member to RoadFood, and I need help...Lots of it.
Ok, background first.
Bought restaurant as turnkey package in September 2005. Full menu, full bar, full staff, full inventory. Paid $75K. Small, 56 table seats, 7 bar seat store with very small kitchen. Auxillary kitchen separate from restaurant, about 25x40 with no appliances other than our freezers. Business is owner financed over 3 years. Sunk $25K into a down payment with $1000 monthly payments thereafter. Rent, $3200 per month. ABC license included with sale, as it was a corporate sale, not sole proprietor sale. We are doing about $30K gross per month, with about 8000 payroll per month. Spending about $12K in food per month. Our menu is diverse (probably too diverse), offering pizza, pasta, seafood, and steaks, with a wide variety of appetizers and desserts. 67 total items on menu. We bought the restaurant under a different name, and changed it and the menu in January. All seemed well after the name change, got rave reviews, and it seemed like we were doing well. We actually made some money in the first couple of months. But as time went on, business slowly declined. We kept our advertising up, in the newspaper, radio, and various other media.
Our area is essentially ghetto. There are quite a few upper-middle-class neighborhoods around here that we draw the majority of our clientel from, but it seems that the ghetto-ness of the area drives them away. We should have thought about that before we bought the business, but hey, hindsight is always 20/20 right?
Now to the present.
We are having trouble making payroll, paying our broadliner, and business has declined quite a bit. We've gone from having $45K months to having, as I said before, $30K months. With summer kicking in, it seems that we should be doing a little better than that. We've cut back our payroll, other miscellaneous expenses, and we're still not making the grade. We've gone over the idea of getting a loan, changing the menu somewhat, and trying to turn the place around, but it seems like there is no light at the end of any of the possible tunnels. We've (when I refer to 'we', I mean my brother and me.) almost turned to the idea of a Funny Farm (1988 movie with Chevy Chase, in case you don't recognize the name) scenario, where we make the restaurant look as appealing as possible, and sell it as quickly as possible, and recoup at least some of our losses.
What I need is advice. I need all the advice I can get. I'm at a dead end, and I don't have much left to throw at this restaurant, mentally or monetarily. Do we try to get a loan and turn it around; or do we cut our losses and move on? My brother and I both stand to lose our houses if this doesn't work, so the consequences are crucial.
If anyone has any advice, thoughts, or reccommendations, I would love to hear them.
18 Replies
Related Threads
Total Posts : 11380
2003/03/22 23:42:00
Location: Gahanna, OH
RE: Need Help With Failing Restaurant
2006/05/28 04:46:47
Well, first let me tell you that I feel really bad for you. Maybe your location is the problem. My last restaurant was in a serious white collar community north of Boston. Monday nights we had a 1-hour wait, Fridays and Saturdays, a 3-hour wait. We all made money galore.
Try changing your menu to your clientele?? If they're downscale, then downscale your menu. If they're upscale, then upscale your menu. At the time, nobody believed me when I said we could do nachos, hamburgers and striped bass and filet mignon and rack of lamb on the same menu. My thought being, the guys after basketball are going to come to the restaurant for a brew (we had over 24 on tap) and a snack, but then come back with wives, friends, etc. for fine dining the next night. The whole idea is to get your clientele to get in there and spend money at least three times a week. The whole menu morphed from pub food to fine dining. Give them what they want to eat. The owner spent about $1 million into a 90-seat restaurant. We generally did $11,000 on a regular night.
Do you have a good chef? Good kitchen staff? Good dining room manager? These are your key ingredients. Bartenders that don't give drinks away?
Get a chef that will work 100 hours a week (like I did for years) and you won't have a problem.
Double Cheeseburger
Total Posts : 548
2003/11/12 07:59:00
Location: new holland, PA
RE: Need Help With Failing Restaurant
2006/05/28 07:13:47
first, i want to say welcome to the biz. yea, its tough, but if ya love it, ya stick with it.
you and your brother need ot sit down and crunch numbers. ihope, you did this in the beginning. the objective is to find that crucial sales figure, that pays all your bills, but leaves you eating left-overs. break down your costs into categories...food, paper, janitorial, office, beverage, alchohol, fixed expenses, utilities, required take-home, labor, insurance, e.t.c., until every check ever writne, has a place. and give us some percentages. you can shave here and there, and help make each category more streamline, which will help your bottome line. thats what your after, the almighty bottom line! i think you should be comfortable, even with 30k sales.
there are many things, you have to do at once. just when you thought you were tuckered out, you got to do more.
ok, now from a customer's point of view, why is sales slipping? is it the food, the service, the atmosphere, the price, the location, or....did something else open up under your noses, that you werent aware of, stealing your thunder?
you said you were advertising, well, i say change your venue. what ever it is, it aint working, so dont throw another penny in that bucket! advertising doesnt have to be that expensive. its summer, and kids are looking for summer work. make up flyes, coupons, lunch specials, what ever, hire a bunch of bike riding kids, and have the go door to door,to spread the flyers. also contact your local t.v. do trade offs, for advertising. they are always looking for someone to cater their sales meetings, and are willing to trade for air time...ahhhhh catering, is a way to help increase your sales....hmmm
i want to look at your payroll issue. 8g a month is exessive,imho.
last month, my wife and i did 15k in sales. our payroll was zero!
you either have some high paid staff, or they dont know how to spell the word....work.
u suggest you look at the structure of your staffing positions, as well as you menu structure. you may want to combine positions, to streamline you staff. for instance, your prep cook can double as you dish washer. or you could eliminate prep all together, and have the cooks come in an hour early, and prep. yea, that works, just ask dennys. drop the door hostess, and have servers greet and seat. even have them cashier, if you want, but i recommend you or the bro do that. last chance to find out how the customer experience was, and ask them for their ideas. they usually know why other people dont come back, you just got to figure out how to pry it from them.
i would restructure the menu as well. first, you must know the food cost of each of those 67 items on the menu. drop the highestfood cost items that are low ticket items. for instance, if you offer a dessert that is nearly 50 percent food cost, gone!
but that steak, that runs like 70 percent food cost, you gotta keep it, cause it brings in a 4 or 5 dollar profit from one plate, even though its high food cost.
also, put the items you want to sale, on the first page of the menu.
have a separate lunch quickie menu.
i suggest lunch delivery to big office buildings..
one thing i havent wrote about is thievery. watch it like a hawk. if a dishwasher, or someone takes home a few steaks, there goes your payday. keep a tight inventory, and count pizza boxes, too.
i hope this help.....good luck chris!
Total Posts : 59
2005/11/03 23:49:00
Location: CHERRYVALE, KS
RE: Need Help With Failing Restaurant
2006/05/28 16:43:40
I agree with almost all of Bassrockers post except for the part about being comfortable with the 30,000.00 in sales. The average restaurant net profit is only 10-12%. If you and your brother are trying to live off of 1500.00 a piece...that's not great money...and that's assuming you are making a 10% net profit. I have to ask....what positions are you and your brother filling? Your payroll percent is high compared to ours...but we are a partnership....therefore our net profit is our living. Perhaps you are writing yourselves paychecks? The food cost might be trimmed...but with your varied menu and the "waste" you must assume...40% is not drastic to me. But I think with proper managing you could trim it to 35. That would put another 1500.00 on your bottom line. I agree with Bassrocker....better be watching your employees like a hawk. Theivery will kill you. At one time our coffee cost jumped by 30.00 a month. Why? We had an employee taking the coffee filters home. We starting issueing them 10 at a time...when they returned us 10 used we issued 10 more. It's crazy how the "little" things will eat up your profit. My first suggestion would be for you to do "customer appreciation". In other words...kiss the xxxx's of the customers you have now. Make sure every one knows how much they are appreciated. Give them every reason to come back more often. They are your gold right now. They are the ones supporting you. Make them happy and word of mouth will spread. We have had our restaurant for six years as of the first of June. There have been hard times! We are located in a small town. But we've made it....and it is getting easier. We have never spent one cent on advertising. We have just done everything we can to please the ones that walk in the door. Good luck. Let us know what jobs you and your brother are doing now....perhaps you need to be doing something different. Who accounts for your food cost? Are you actually taking inventories? Did you have any experience in the field before you bought this place? Maybe if you told us a little more we could help more. I'm sorry I wrote a book saying this much...and I'd be glad to say more if you're interested!
Dr of BBQ
Filet Mignon
Total Posts : 3716
2004/10/11 20:16:00
Location: Springfield, IL
RE: Need Help With Failing Restaurant
2006/05/28 16:46:31
How is your restaurant doing? Do you sell or have things improved?
Double Chili Cheeseburger
Total Posts : 1862
2006/03/03 13:55:00
Location: Johnson City, TN
RE: Need Help With Failing Restaurant
2006/05/28 17:26:18
hi chris,
welcome to roadfood.com!
the restaurant biz is tough...but you don't need me to tell you that. there is already some great advice/questions in this thread. I hope you find some ideas and suggestions that are beneficial to your biz.
I've never owned a restaurant but I have owned MANY businesses over the years. My best advice would mirror what has been said:
1)Check your expenses. there are always ways to cut expenses, (ask your accountant. if you dont have one with good restaurant exeperience...get one).
2)Watch for employee theft. (they can remove all of your profit if you are not on top of this every moment of every day).
3)Work your backside off...then...get to work. THIS IS HARD WORK. But the potential payoff can be tremendous.
Nothing is easy. Especially when your home and family are at risk. But working harder and smarter usually will plow you through.
I believe this can work out for you and your brother.
Double Chili Cheeseburger
Total Posts : 1862
2006/03/03 13:55:00
Location: Johnson City, TN
RE: Need Help With Failing Restaurant
2006/05/28 17:32:31
hey chris...just noticed you were in norfolk.
where are you located? i spent many years there.
send me a pm or email if you're interested in talking about locations/food/etc. for that market.
Total Posts : 311
2005/09/20 22:23:00
Location: Ft Wayne, IN
RE: Need Help With Failing Restaurant
2006/05/30 15:27:25
I do not own a big resturant. But I do remember my Mom always tellng me,"Son, never put good money to bad money". With that in mind I would nix the possibility of getting a loan. You could double your trouble. Just a thought. The other post seem to have some really good business based ideas. Thanks for the post, I am sure you will see the game thru. Welcome to the board.
Double Chili Cheeseburger
Total Posts : 2429
2005/06/17 09:25:00
Location: Kannapolis area, NC
RE: Need Help With Failing Restaurant
2006/05/30 16:09:54
A store in a ghetto? Figure out an exit policy.
Total Posts : 296
2006/02/13 19:27:00
Location: st augustine, FL
RE: Need Help With Failing Restaurant
2006/05/30 23:14:38
myway hit the nail on the head.
cut your loses
close it down
try again in another location after much soul searching
Double Cheeseburger
Total Posts : 548
2003/11/12 07:59:00
Location: new holland, PA
RE: Need Help With Failing Restaurant
2006/05/31 07:35:23
hey, you dont have to close it down. its just a bump in the road! if your sales were down to like 15k, then yea, close it down. question.... are you and the brother working full time jobs at the restaurant, in positions? are you drawing your salary from you hours worked prepping cooking and serving, or from managing?
doesnt matter whee you are, just know your market, and appeal to it. our little place aint exactly in fairy land.....
summe doesnt mean more business, sometimes it means less. are there colleges near you that you draw business from? well, they are mostly empty in the summer... teachers and pupils on vacation. many families doing summer things, will change your sales drastically for summer. we had our last hooray, week of memorial day. we expect slow sales til fall. just the nature of the beast, and it depends on your market. if you need more sales, go get it! otherwise, trim the fat, and you will do fine! yes you can make it fine, on 30k, but you got to carry your load as well. with 8k labor, you can probably do alot of the work, and cut your labor down to 6k. hey, you just made 2k salary!
one thing for sure, if you quit, you will never make it!
definitely no loan! just cut cut cut........
Double Chili Cheeseburger
Total Posts : 1135
2003/10/15 09:32:00
Location: surf city, NC
RE: Need Help With Failing Restaurant
2006/05/31 12:01:50
Put Chicken Fingers on the Menu that should do the trick.Kidding aside I am in the same boat as you.Ive had Restaurants on the beach for thirty years and now Ive moved inland and the Tourists just wont leave the beach.Some do but not most.
But at least this place is mine.Theres alot of good advice here,and I for one will heed it.
Total Posts : 468
2004/12/05 15:18:00
Location: dfhbgmhmy, MN
RE: Need Help With Failing Restaurant
2006/05/31 12:35:35
Had a BBQ man that was about 5 miles from me in a crappy location go out of business and he wanted to blame me because I have a good location and took his potential customers. My advice to him was to find a product that was SPECIAL! I mean really special. People will drive for special. They'll go out of there way to get special, but they won't for something they find most anywhere.
I would probably revamp my recipes to start with. Even though you may think they are great, they're probably not because they apparently are not moving. Put items on the menu that those folks can afford and like, and make it special!
Filet Mignon
Total Posts : 3589
2004/07/03 13:19:00
Location: San Francisco, CA
RE: Need Help With Failing Restaurant
2006/05/31 12:46:11
If your business has dropped by 1/3 ($45K to $30K per month) in 8 months or so, there's a reason and if I were you I'd do what I could to find out what it is. The "ghetto location" hasn't changed although maybe something about the neighborhood has (crime rate etc). But the problem is most likely something about the way you are running the place has alienated long-time customers and possibly you could undo it. I've never run a restuarant but I've seen lots of restaurants I visit change hands and turn into something I like less--in which case I stop going. It just happened to my favorite Thai place. And if you are in an inconvenient location for most of your customers, once you lose them they are gone. Then your only option becomes a radical make-over trying to win new customers from the neighborhood you are in.
How do you find out what's the problem? The simplest way is to ask. Find a simple way to ask the customers you still have what they like or don't like about the place. This could be anything from your walking around, identifying yourself to customers and telling them you are looking for ways to improve the place and do they have any ideas to a "suggestion box" to something I haven't thought of. Even better, of course, would be if you could ask the folks who don't come any more but I don't see how you would have the ability to contact them, invite them back (maybe with a coupon) and ask why they haven't been coming in.
Junior Burger
Total Posts : 1
2006/06/12 08:07:00
Location: Bradenton, FL
RE: Need Help With Failing Restaurant
2006/06/12 08:45:29
Hi Chris,
I really feel sorry for you. Hope the situation has improved by now. We have gone through this phase ourselves and understand it.
You have already received some good advice; however, I would like to add the following based on my own experience.
(1)Reduce the number of items on menu. Concentrate on what sells better.
(2)You say you initially drew majority of your clients from upper-middle class neighbourhood and you suspect that they may have stopped patronizing because of the ghetto location of your restaurant. ----
Have you considered delivering your food to the clients in those upper-middleclass neighbourhood; instead of bringing them in to your restaurant?
If Your food quality is good and service is prompt, your location will not matter if you do the delivery. You can do some targeted marketing (instead of general newspaper, radio etc.). For example, door-to-door or general distribution of flyers and Delivery Menus.
I have fairly good experience in marketing takeout/delivery joints. If you need any particular advice in this regard , please send me an email/PM.
Wishing you all the best
Junior Burger
Total Posts : 16
2003/08/27 23:21:00
Location: no where, NJ
RE: Need Help With Failing Restaurant
2006/06/16 11:08:59
My thoughts.
Higher gas prices hurt business.
Gas prices increase food costs and just about everything else and you can't adjust your menu prices on a daily basis.
Open later close earlier. No sense paying staff when there is no business.
Look at your lag time and adjust your work schedule to that.
Double Chili Cheeseburger
Total Posts : 1469
2005/08/28 21:21:00
Location: Surprise, AZ
RE: Need Help With Failing Restaurant
2006/06/17 15:27:43
Allright Chris, here's the bottom line. I agree with most of what was said on this thread. Do you run daily specials suited to your location? Being in the "Ghetto" so to speak should not significantly affect your business as you can try to tailor your menu to your clientel. Hire a consultant to help to establish
what your needs are. Streamline your payroll to reflect your sales. Hire a Great Chef who has experience using everything that is in the pantry and walk-in. That will help cut your food cost as he will know how to utilize ingredients to their maximum potential. Make sure that your wait staff is friendly and knowlageable about what is being served. Maybe give them a taste so they can be more helpful in recomending items to customers. They are more likly to recomend something they like and be excited to tell your customers about it. Also look at costs of delivery. The cost of gas has risen dramaticly so many purveyers have shifted that cost to you. Can you get it any cheaper by picking up the items your self? Lastly I agree with the advise of so many of the other posters here that you need to keep an eye out for potential theft from your employees (not a nice thought but it does happen)
Hope every thing works out and good luck. Keep Grinding!
Junior Burger
Total Posts : 4
2006/06/22 15:10:00
Location: Ellenboro, WV
RE: Need Help With Failing Restaurant
2006/06/22 16:10:38
Hi Chris,
Boy, have I been in your shoes! All the above have good advice. Especially the one about delivery. If safety is the issue with your customers this would take care of that problem.
One thing that works for us is a five dollar lunch special. We are in a small town and a lot of our customers are elderly so this five dollar special is aimed at their pocketbooks. It is also a reasonable price for the factory workers nearby. It doesn't have to be anything fancy, just a simple filling meal. Sometimes ours is just a cheeseburger, fries, slaw, and a small drink, or in the winter, soup, sandwich and salad. Thing is if four people come in to eat, maybe only one will get the special, the others order full price meals etc.
I think that is a good idea with the flyers also, maybe you could include a coupon on it good for a free soft drink, or 10% off a dinner for two. Everyone likes a bargain! What about hotels/motels in your immediate area? Would they let you put brochures/flyers in their rooms if you offer their customers a discount? I can tell you that newspaper advertising is pretty much a waste of money as is radio.Hardly anyone notices ads in a paper unless they are really ones that jump out at you! Are there billboards on major highways near you that you could rent? I know they are a great expense but they also bring in a lot of customers.
What I do every month is make up a calendar with all my lunch specials on it. Then I mail them to the local surrounding businesses (insurance companies, realtors, banks, beauty shops, car dealers,etc,.) This serves two purposes, I am making contact with the community and I also know ahead of time what supplies I need for the week/month. Workers at these companies/businesses know ahead of time what we are having and can plan their lunches accordingly (they have to eat somewhere!). Our name and phone number are included at the top as we also do take out orders.
I would look carefully also, as the person said above at your 67 items. that is a lot! Maybe cut out the not so great sellers and cut down on the apps and the desserts! Concentrate on the really good desserts and the best selling apps. The more items on the menu, of course, the more inventory and cost. Are you using the same suppliers as the previous owners? Has the quality of your food changed from your supplier?
Is there a discount club like Sam's or Costco near you where you can take advantage of savings on stock items? I shop every week and have for almost six years, buying things like mayo, catsup, mustard, pickles, sugar, etc., that I can get cheaper than buying wholesale from the distributors. I use a lot of mayo, I can save over a buck a gallon just on that. I buy no less than four a week, and that pays for my gasoline. Anything else I save is extra savings for the business. I usually have my van full to the brim when I come back! These clubs offer a lot of services to help us "little guys". I know at Sam's you can fax your order in or do a click and pull on internet by 5 pm and they will have it all ready for you the next day. When you are swinging on a shoe string you have to grab every chance to save a penny that you can.
You didn't say if you are open only for dinner or also for lunch. That amount for payroll would seem like a lot for only one shift of workers. If you aren't open for lunch, maybe that would be an option, with a limited menu and a daily special.
I don't know if you have security cameras in your business but it would pay for itself over the years if you have some way of monitoring your staff for theft/waste. Excessive waste can be a killer too.
Do you go out and "schmooz" with your customers? It helps! Just asking if everything is ok at least conveys you care and any conversation after that is a plus!
Is the bar a draw? Would a rowdy crowd be affecting the dinner crowd? If you bought from a corp. there was a reason they were selling, maybe they had the same problems. I agree with everyone else, ask your customers. Put out comment cards on the tables, but be prepared for what they tell you. It is easy when you first start to be defensive when you get criticism. Been there done that!
Another loan would probably be pouring good money after bad as the saying goes, until you find out what is causing the loss of business.
I wish you nothing but good luck. This is a tough business. I certainly relate to the mental fatigue! Just dealing with staff is enough to bring that on, without all the other worries!
Good Luck!
Junior Burger
Total Posts : 1
2006/07/09 12:34:00
Location: Hasbrouck Heights, NJ
RE: Need Help With Failing Restaurant
2006/07/09 15:40:41
Hi! Wondering how you are making out? I have been in the restaurant business for 17 years, albeit on the dining room floor, but I can tell you, I have built a lot of businesses from the ground up! I am a firm believer in CUSTOMER CONTACT! I am about to launch my own Front of the House training program and it is imperative that your Front of the House service staff be WARM AND WELCOMING! You can make or break a business without that. It is the feeling people get when they walk in the door that keeps them coming back. Have you done anything differently or changed some key front of the house employees that might have caused the decline? Do the customers who haven't come back miss the repoire they had with the previous owners? Did you keep that going? Were they hands on and always there? It makes a BIG DIFFERENCE when owners are there to MEET AND GREET. I am not an expert on food costs and bottom line number crunching, but I AM AN EXPERT on the Front of the House! I have customers that have been following me for 17 years. I have seen people's kids grow up! I have seen women pregnant and come in and now those kids are 7 and 8 years old! I love waiting tables! I love people! I love food! I love the hours! I love the freedom it affords me! And I make GREAT MONEY!! It comes from LOVING what I do!
I have chosen it, I am not doing it as a secondary job or a filler. You need one or two KEY Front of the House EMPLOYEES to instill enthusiasm and care in the rest of your staff. YOU need to instill enthusiasm and care in them. It all starts at the top and the enthusiasm and discipline you instill. You need to create what I call "AN ABUNDANCE CULTURE" amongst your employees. Seems like you are now suffering from a "SCARCITY AND LACK" mentality and that is going to undermine your success. You are taking actions out of fear and that will always produce negative results. I am a life coach and I have studied prosperity extensively. If you bought this restaurant just to "make money," that isn't usually the way it goes. You have to LOVE doing something, not DREAD doing something in order to produce good results and steadily increase income. There is a wonderful woman, Patricia Farnham who has a website called RestaurantPitfallsandProfits.com. She has an e-book for sale at $25 that is WORTH IT'S WEIGHT IN GOLD!!! Before I went to the bank for a loan, I would go online and order that e-book! The information in that file is unbelieveable! It's geared toward first time owners like yourself and I'm sure she would be more than happy to help you. SHE LOVES THE RESTAURANT BUSINESS as I do. I will do anything I can to help you. If you want a briefing on your sales staff or anything I can do to get you up off the ground, please feel free to contact me. I am "more than willing" to help you. It would be "my pleasure." Best of Luck! Don't lose the house and keep on truckin' until you figure it out! You have the input of tons of professionals above me in this thread and each and everyone of them said incredible things! They are all right and each and everyone of us is coming from our unique and individual view of what works for us in this industry and what we've been through. Take advantage of all the generosity that's been given to you and don't panic! Figure out what works for you AND WORK IT!! Take on a more realxed feeling and an ABUNDANCE MENTALIY, it will work itself out, it's just a "bump" in the road. There are down times in this business and in the mean time you need to "prepare" for the up times, they will be coming if you do the right thing by your customers AND STAFF! They are INVALUABLE to you so treat them right and give them all the support you can muster. They are YOUR FRONTLINE SALES TEAM!!! Give them the tools, "food knowledge training" (let them know what your best profit items are and run contests or incentives to sell them) Teach them to "upsell" not "oversell" and give them some good wine knowledge and encourage them to learn to sell premium liquor drinks. Knowing "precisely when to ask" for a refill will generate tons of income for both "you and them" and put your customers in a "wonderful" mood! Let me know what has happened! Again, all the best!
Warm Regards!
Devon Michael
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NFL Chatter: 2017 Draft through 2018's Super Bowl LII (& Aftermath)
the new colonel sanders
Dinner at Gene and Georgetti Rosemont IL Thursday September 21 @ 7:30 PM
Spring 2018 Roadfood Crawl
National Pizza Day And Where's the Pizza Capital??
Surviving "Duncan Hines Family" Restaurants
Posting Pictures - A How To
All FAQs
Turtle Sauce Piquante In Rural Louisiana


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KNUTSFORD schools are being urged to stay safe in the sun this summer.
A nationwide education campaign has been launched for a second year by Knutsford-based Crawford Healthcare, to help counteract common myths around sun exposure and help reduce the risk to primary school children.
The three-month Sun Sensible campaign provides primary schools and nurseries with educational activity packs, designed to teach them how to protect themselves, as well as a competition to win outdoor equipment and shade areas for pupils.
This year, pupils are tasked with designing a surfboard with a sun theme using a child-friendly tool on the Sun Sense website.
Alternatively, parents can download a surfboard template and post their child's entry to Crawford Healthcare Ltd, King Edward Road, Knutsford, Cheshire, WA16 0BE.

subset: commoncrawl


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Working out at home sounds like a fantastic idea in theory. After all, it involves exercising in the comfort and privacy of your own home without having to swelter outdoors in the heat or spend any time commuting to and from a gym, right? Using such logic, many people spend good money on pieces of home fitness equipment — and unfortunately, most of them don't stick with their workout programs. Consider these tips.
1Count the costs. A piece of home exercise equipment could set you back anywhere from $400 to $3,500. True, gym memberships also cost money that simply isn't well-spent if you don't visit the gym often enough — but at least gym memberships don't eat up huge chunks of floor space in your home. Before you invest in a piece of equipment, think hard about whether or not you'll really use it.
2Consider other alternatives. The truth is that there are plenty of ways for you to exercise free of charge. You can always get a good workout by walking on a sandy beach or in a shady park before or after the heat of the day has passed. Many area malls also offer mall-walking programs in the early morning. And stop and think: By simply walking 30 minutes a day five times a week, you'll help keep aches and pains at bay, reduce your cholesterol and blood pressure, and lower your risk of heart attack, diabetes, stroke, osteoporosis, colon cancer and dementia.
3Put some air in those old bike tires. Another low-cost way to get into shape — and to feel like a kid again — is to ride a bicycle. If you've got a neglected bicycle sitting in your garage, this could be an option for you. Just make sure you have a decent helmet, and consider taking your bike to a bike shop for a quick tuneup if you haven't used it for years.
4Or ride your bike at home. If you don't feel comfortable riding on the street in traffic and no good bike trails exist where you live, another option is a stationary bicycle trainer. Just mount your conventional bicycle onto this low-cost piece of gear, and voila! Instant stationary bike!
5Remember workout videos. They take up almost no room, and they get you moving. You can find free video workouts on the Web sites of Fitness (www.fitnessmagazine.com), Shape (www.shape.com/workouts/videos/) and Women Workout Routines (www.women-workout-routines.com). To find DVDs you would enjoy using, check out Collage Video (www.collagevideo.com) and read exercise-video reviews at www.videofitness.com.
6Give low-tech options a try before buying high-end gear. For $20 to $40 or so, you could buy some free weights and an exercise ball that allows you to do stomach crunches. Just use these items for a little bit in the evenings while you're watching TV, and you're all set.
7Choose fitness equipment you'll enjoy. If you decide to go the more high-tech route, opt for something you like. If cycling is your thing, consider a stationary bike. If you enjoy hiking, consider a stair stepper. Motorized treadmills are the most likely to be used regularly by their owners; elliptical exercisers also are popular.
8Save significant cash by buying used. Thousands of consumers want to get rid of their bulky and barely used fitness equipment, so why not take advantage of that? You can find deals through classified ads, secondhand stores, yard sales and these Web sites: tampa. craigslist.org, www.freecycle.org, www. sharingisgiving.org, www.freecycleamerica.org, www.reuseitnetwork.org and www.freesharing.org. Before buying used, though, call the U.S. Consumer Product Safety Commission toll-free at 1-800-638-2772 or visit its Web site at www.cpsc.gov to see if the equipment has been recalled.
9Be wary of TV commercial hype. Some manufacturers claim that you'll get results if you use their equipment three or four minutes a day, three times a week. Such claims can't be trusted. Also be wary of companies that advertise "three easy payments of . . ." or "just $39.95 a month." Add up the total cost of the equipment, including shipping and handling, sales tax, delivery and setup fees.
10Shop for new equipment the right way. Home machines can be quite different from their counterparts at the gym. Go to the store dressed for a workout and test the gear before you buy. Ask about service and return policies. Know what repairs, if any, can be done for you if you run into problems. And find out if you would have to return a heavy piece of equipment through the mail or haul the machine to an authorized service center.
Laura T. Coffey can be reached at laura@ tentips.org.
Sources: Consumer Reports (www.consumerreports.org), American Council on Exercise (www.acefitness.org/fitfacts/fitbits_list.aspx)


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Kindergarten Gamecock fan gets a big surprise
Mon, 17 Dec 2012 01:34:22 GMT —
COLUMBIA (WACH) -- A Columbia kindergartner and Gamecock fan got the surprise she had been waiting for this week.
Cocky showed up during class to surprise 5-year-old Julia Palyok at Columbia Jewish Day School.
University of South Carolina junior Samantha Shealy arranged for Cocky to come to the school after meeting Julia while working on her practicum for her degree.
"Her mom said, 'O
h yes, we love Cocky and we are just dying to meet him, but it just hadn't worked out.' and in that moment, I was like, in my head, it was not if she was going to meet Cocky, but when," said Shealy.


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English#BungieAerospace #Crimson
I just got it. It's amazing. [Edited on 11.21.2011 9:57 PM PST]
Allow me to take the guesswork out of this. RPW4JENTHMTK Use your iPhone to test drive Captain Blood's fleet on me.
Ok enough for a mobile game ... play is a little predictable. But as they say - "[i]you get what you pay for[/i]" so at $0.99 its not a bad deal. Assume the iPad version has gone up to the same price as the iPhone. Was originally free, but noticed the iPhone version has had that option removed.
I got it and it's epic.
It's up to you. I got it earlier today, it is surprisingly fun actually, although it depends what kind of game you like. I would suggest reading some reviews and watching some videos of the game before you make your decision.


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A much-publicized two-day visit here by Israeli President Ezer Weizman has given a new prominence to the growing ties between Israel and Turkey.
During a Tuesday meeting with Weizman, Turkish President Suleyman Demirel vowed that Ankara would not cancel the military pact that the two countries signed in February, Weizman later told group of Turkish businessmen.
He said Demirel had told him that "no one will tell Israel and Turkey what to do."
Demirel's comments regarding the pact, as related by Weizman, came only days after the leaders of Syria, Saudi Arabia and Egypt urged Turkey to cancel it.
"The agreement will not be canceled and it will continue without interruption," Weizman reportedly told the group of businessmen.
Details of the pact officially remain secret, but according to a copy of the agreement leaked this week, it calls for the two countries to expand military cooperation by land and sea during five-year period.
Egypt, which signed a peace treaty with Israel in 1979, has been among the most vocal opponents of the accord in the Arab world, expressing reservations about whether it would disturb the regional balance of power.
Weizman said during his visit here that Israel is not interested in posing any kind of threat to other Arab countries in the region through its developing ties with Turkey.
In a related development, Israel Aircraft Industries was reportedly close to completing a $600 million deal to upgrade the Turkish air force's fleet of American-built F-4 Phantom jets. The agreement was reached last year, but was delayed as Turkey sought financing from Israeli financial institutions.
The future of the military accord nonetheless remains unclear, given the ongoing negotiations here to form a new coalition government that may be led by the pro-Islamic Welfare Movement.
The party's leader, Necmettin Erbakan, has been a vocal critic of the military accord, though in recent days, as he confronts the chance to form a government, he has softened that stance.
During his visit, Weizman also addressed a U.N.-sponsored international conference on the future of the world's cities.
The Israeli president used his speech before the Habitat II Conference to offer a reassurance that Prime Minister-elect Benjamin Netanyahu would pursue the peace process, despite some of his hard-line comments during the election campaign.
"The commitment of Israel, its people and its leaders, in the past, the present and the future, to the attainment of peace, is unshakable," he said.
During his meeting with Demirel, Weizman conveyed a message from Netanyahu in which the incoming prime minister underscored his commitment to attaining regional peace and to strengthening Israeli-Turkish ties.
In a separate development, Arab representatives at the non-governmental portion of the Habitat II Conference promoted Jerusalem as an Arab and Islamic entity.
The Islamic Congress for Jerusalem, based in Amman, Jordan, and the Palestinian Authority were among the Arab groups with delegates at the June 3-7 NGO forum.
Housing in the West Bank was discussed at several sessions, and the Israeli government was condemned for destroying homes of suspected terrorists, said Harris Schoenberg, director of U.N. affairs at B'nai B'rith, who attended the meeting.
Criticism of Israel has been a typical feature of the non-governmental gatherings that run parallel to the governmental portions of U.N. conferences.
Anti-Israel feelings were evident at the last such U.N. gathering, the conference on women held last summer in Beijing.
The Habitat II Conference was called to examine how nations could improve the conditions of cities as well as provide adequate shelter for their populations.
Nearly half of the world's population live in cities and it is estimated that more than two-thirds will inhabit cities by the year 2015.
Although housing traditionally has not been a Jewish issue, a Jewish presence at the conference is important because "as a community, we must also be vocal on issues related to humankind," said B'nai B'rith's Schoenberg.
Schoenberg said a Jewish presence at such international gatherings is necessary to build coalitions with other groups.
A Jewish presence at this particular conference demonstrated solidarity with Turkish Jewry at a time when anti-Semitism is on the rise here and the Welfare Movement is seeking to form the next government, he said.


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Did you know gratitude is good for your health? Researchers have found that thinking about the things you are thankful for or writing a thank you note can:
-lower your blood pressure
-help you lose weight
-decrease your risk of developing depression, phobias, bulimia and alcoholism
-and more!
In honor of Thanksgiving month, join our Thirty Days of Thanks Challenge in Healthy Moms. We'll be drawing winners once a week throughout the month. One Gratitude Grand Prize winner will receive a $50 'thank you' gift card, and we have great runners-up prizes, too.
Check out the challenge and start listing what you're grateful for here >>
I love this idea...I am going to try! I have been complaining alot lately...This is a wonderful Challange to enter into. Thank you!
I wished this would be done again. I have been MIA for a long time but I loved this!!!
Already a member? Click here to log in


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When it comes to dating, the typical dinner-and-a-movie night is tried and true. • And totally lame. • Research has shown that couples who try new activities together are more likely to be happier in their relationships. New experiences activate the brain's reward system, including the same neurological circuits ignited in the early stages of romantic love. • So whether you're an established couple looking to get the butterflies back, or a new-fangled duo trying to keep those buggers flapping, here's a rundown of six local experiences for your dating enjoyment. • You can thank us on your 50th wedding anniversary. — Helen Anne Travis email@example.com
The Beach Date, Revised
What you'll do together: Instead of your typical day baking on the sand, you and your sweetie rent jet skis and zip around the intercoastal, dodging dolphins and other boaters. One person steers, the other sits in the back and holds on tight. (Note: this is a very up close and personal date. Don't skip deodorant.) The faster you go, the louder the engine, the less need to make conversation. More established couples may enjoy exploring the yards of homes on the canals. There's nothing wrong with daydreaming about your future beach house(s).
Best time to go: Weekends are busy, so call ahead for a reservation. Also, be prepared to smile and nod through a brief safety course from the staff.
Why it makes a good date: Bathing suits, dolphins, speed, an opportunity to straddle and hold on tight to your partner — why isn't this a good date?
Afterward: The area surrounding the rental spot is teeming with restaurants. There's an ice cream shop in the parking lot and a public beach across the street. Make a day of it and pack a picnic lunch and plan on dinner at any of Gulf Boulevard's come-as-you-are restaurants.
Ideal couple: Any pair who's been together long enough not to mind the physical contact.
Details: Dolphin Marine Rentals, 11025 Gulf Blvd., Treasure Island. Jet skis are $65 per hour including gas and safety gear, $60 for any additional hour up to three hours. (Unless you're a huge skiing fan, you really only need an hour.) The center also rents bikes, small boats and scooters. Open daily from 9 a.m. to 6 p.m. Get there by 4 p.m. to rent the jet skis. (727) 360-8408, dolphinmarinerentals.com.
The Wheels Date
What you'll do together: Remember your first bike, the single-gear one with the pedal brakes? You and your honey will rent two of those and tour downtown St. Petersburg, admiring the bums, scenery and hipsters along the way. Locks are included in the rental, so the bikes can be secured while you and your honey stroll — hand in hand — through the area's eclectic shops, bars and restaurants. For a quieter option, pedal to the Gizella Kopsick Palm Arboretum, north of Vinoy Park, or any of the funky neighborhoods nearby.
Best time to go: Morning or evening, to avoid the midday heat.
Why it makes a good date: You don't have to struggle to make idle chitchat. The characters and sights along the route provide more than enough conversation fodder. And if you don't have anything to say, no biggie, just enjoy the ride.
Afterward: Secure your bike outside of the downtown restaurant of your choice. Or turn it in and hike to Baywalk, where you two can catch a movie. (Dinner and a movie outings are totally allowed after an adventure date.)
Ideal couple: Anyone.
Details: Wheel Fun Rentals at the pier, 800 Second Ave. NE, St. Petersburg. Hours are 10 a.m. to dusk Monday-Saturday, 11 a.m. to dusk Sunday. Cruiser rental is $8 per hour, with reduced rates for longer rentals. You can also rent some ridiculous-looking buggies and two-seater bikes. (727) 820-0375.
The River Date
What you'll do together: Paddle around the Hillsborough River, waving at other canoers, trying not to run into them or the alligators sunning on the bay.
Best time to go: Weekends may mean a long wait.
Why it makes a good date: The couple that rows together, stays together. Okay, we totally made that up. But this is a great place to find out if you guys are meant to be. On the other hand, for the inexperienced, canoeing can be downright tedious. If your partner has a bad attitude or gets impatient with you, leave him or her on the shore.
Afterward: Plenty of families hang out under the park's pavilions, so bring a picnic. Don't come hungry; there aren't any restaurants nearby, and the smoked mullet for sale on the side of the road looked questionable.
Ideal couple: A pair still in that rosy "I don't mind that you just steered us onto an alligator-infested bank" stage.
Details: Hillsborough River State Park, 15402 U.S. 301 N, Thonotosassa. (813) 987-6771 Open daily, canoes and bikes can be rented from 9 a.m. to 3 p.m. Admission is $4 per car, canoes are $10 per hour. The park is also loaded with trails. Just don't forget the bug spray. floridastateparks.org/hillsboroughriver.
The Zoo Date, Revised
What you'll do together: You know how the typical zoo date goes. You and your honey strain to see if the grey blob in the distance is an elephant or a rock. It turns out to be a rock, and you move on to the next exhibit. Well, Big Cat Rescue is not a zoo; it's a sanctuary for lions, tigers and other animals rescued from breeders and the exotic pet and fur trades. You can get extremely close to the animals, especially on the feeding tour when they come out of their lairs for raw chicken parts. Just back up if the lion turns its haunches to you and starts flicking its tail — you might get sprayed. A sure, and smelly, end to the date.
Best time to go: The feeding tours start at 4:30 p.m. Fridays and Saturdays, and last about two hours. You must make a reservation.
Why it makes a good date: If you're a new couple, this is great, because the trainer does all the talking for you. You just have to make chitchat during the walks between cages. Want to really impress? Bone up on your big cat trivia beforehand, so you have an answer when the trainer asks the group what color a cougar's eyes are at birth. (Answer: Blue.)
Afterward: This place is a hop, skip and jump away from Citrus Park Mall. All the typical chains are located just beyond the rescue center's dirt driveway.
Ideal couple: This is a group-guided tour, so it might be good for a double or triple date. If you two prefer to set your own pace and wander around at whim, it may not be the date for you.
Details: Big Cat Rescue, 12802 Easy St., Tampa. The feeding tour requires reservations and costs $50 per person. (813) 920-4130, bigcatrescue.org
The Ranch Date
What you'll do together: You guys will channel your inner cowpokes and take a guided horseback tour through a wilderness preserve. Afterwards, play with baby bunnies, a potbellied pig and some skittish goats. Then, you wash your hands and talk about how sore your rear ends are from the ride.
Best time to go: Trail tours run Tuesday through Sunday by appointment only. Call early in the week for Saturday and Sunday tours, which fill up fast.
Why it makes a good date: The horses used for the trail rides are very gentle and practically steer themselves through the shaded winding trail. As long as you bring bug spray, it's a very relaxing experience. You and your honey won't get much time to chat, as the trail is only one horse wide, and you're with a guide and, potentially, other riders. But you'll be on your own in the small petting zoo. And if there's anything sweeter than watching your favorite hottie cuddle a baby bunny, we've yet to find it.
Afterward: On the weekends, the roads around the ranch are loaded with random produce stands. Plan on picking up some fresh seasonal fruits and vegetables and preparing a meal back home.
Ideal couple: Any duo who doesn't mind the smell of potbellied pig.
Details: R&R Ranch, 9805 Bryant Road, Lithia. Trail rides last about 90 minutes and cost $30 per person for two or more people. Call ahead. (813) 546-9862, rrranchlithia.com.
The Muscle Date
What you'll do together: On Friday nights, Vertical Ventures rock climbing gym hosts a climbing free for all complete with a DJ and reduced price admission. Since it's usually crowded and there's no time for belaying instructions, climbers go harness-free on the walls. Don't worry, the floor is super-padded, and staff keeps an eye out to make sure you and your sweetie don't climb too high.
Best time to go: The half price special runs Friday nights from 8 p.m. to midnight. Come early, the gym fills up fast.
Why it makes a good date: Climbing harness-free is like being back on the elementary school playground. You two can climb together, or take turns reaching goals on the walls. (The latter option provides nice views for the person on the ground.) It's hard. Novice climbers will fall, so this is an excellent way to find out if your partner is capable of laughing at his or her mistakes. Soreness is unavoidable, and shoulder rubs may be necessary.
Afterward: The closest restaurant we could find nearby was a Perkins. Reward your body with a piece of strawberry pie.
Ideal couple: An adventurous, fearless duo not afraid to fall on their butts in front of a crowd.
Details: Vertical Ventures, 5402 Pioneer Park Blvd., Suite E, Tampa. Admission is $7. You will also have to shell out $5 each for shoes. (813) 884-7625, verticalventures.com.


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Michael McKinne and his wife had been working for years to transform their backyard into a wildlife habitat and recently had it certified by NWF. "The plantings, dead snags, water features and feeders have been paying dividends, as evidenced by this male ruby-throated hummingbird perched on a dead snag in our yard," the Pennsylvania resident writes. McKinne used a Pentax K5 and a 300mm lens.
See last week's photo: Push and Shove


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Bob Raleigh's widow sells company to Zimmerman, Chial
The Stillwater Trolley Co. rolls on under new owners who took over late last week.
Joni Zimmerman and Rick Chial purchased the company Aug. 15 from the widow of late founder Bob Raleigh, according to Dick Zimmerman, Joni Zimmerman's husband. Dick Zimmerman said he and Chial previously worked for Raleigh at the company.
Dick Zimmerman said Bob Raleigh's widow, Karen, wanted to sell the business and gave Zimmerman and Chial first option to buy. Zimmerman added that it took his wife and Scheel about 30 days to put together an offer Karen Raleigh accepted.
"Rich has worked here eight years. Having been long-term employees, we thought it would be good to buy the trolley," said Dick Zimmerman.
Bob Raleigh started the trolley company in 1989, operating the service for 24 years until he died in early June at his St. Joseph, Wis., home from complications arising from adrenal cancer.
The company offers 45-minute narrated tours of Stillwater, wedding party and special event transportation and field trips and educational tours. Zimmerman said the company offers five tours a day from 11:45 a.m. to 5:15 p.m. Sundays through Fridays and seven tours from 11:45 am. to 5:15 p.m. Saturdays during its six-month season.
"Our season is the first of May through the end of October." he said. "That's probably the parameters we'll run under."
Zimmerman said the trolley company's new owners do not plan major changes. The group wants to develop cooperative ventures with other local tourism-related businesses that are beneficial to both parties, he added.
He added that the company's new owners plan to attend tourism-related trade shows "to generate more traffic" for their business.
Dick Zimmerman said the trolley company is seeing more business this year from tourists, adding that he believes downtown Stillwater is seeing a tourist boom this summer. However, he added the company will stick with its current tour schedule for the remainder of the season.
"I don't have any (numbers). We just see it by bring around every day," he said. However, the company plans to continue using four trolleys for tours, he added.
"We'll stick with that right now," he said. "The extra trolleys we need for weddings and groups."
Those latter two are where Dick Zimmerman said Stillwater Trolley sees continued growth.
"We're getting more and more weddings every year. We can do five to six weddings in a Saturday," he said.
With a few months left in the company's business season, the new owners want to continue what Bob Raleigh started and build the business for the future, according to Dick Zimmerman.
"We'd like to continue the business as Mr. Raleigh built it over the years. We'd like to build it (up)," he said.
Contact Erik Sandin at email@example.com


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Behold the Claremont cube.
Placed south of the old Carnegie Library, the red sandstone cube stands on a concrete pedestal. It's clearly old, but no marker explains its purpose and its inscriptions, including a large "95," are obscure.
This red stone may be as mysterious as the black monolith in "2001: A Space Odyssey." Or not. (I touched the cube and, sadly, did not gain intelligence.)
Hiding in plain sight, the almost-forgotten monument helps answer an age-old question: Why the heck is Pomona College in Claremont?
I delved into Pomona College's wink-of-an-eye stint in Pomona a year ago for its 125th anniversary. The institution, chartered in 1887, held classes for one semester, September to December 1888, in a rented house on the southwest corner of Mission Boulevard and White Avenue.
Over the Christmas break, the college up and moved to a hotel in Claremont that had been donated to the fledgling institution after a land bust.
And Claremont is where the college stayed, while retaining the Pomona name.
Pomona College did not intend to stay in Claremont, however. Officials didn't even want to be in Pomona.
They wanted to locate permanently in the foothills above Pomona on Scanlon Mesa.
Various college trustees, notably H.A. Palmer, donated land on the mesa in 1887 and 1888. Some lots would be reserved for the college and others would be sold for homes, the proceeds paying for the college's construction and endowment. Over-optimistically, a townsite named Piedmont was laid out.
The college cornerstone was laid on Sept. 26, 1888, two weeks after classes began at Mission and White.
The 1887 land boom had already turned into a land bust, however. According to Harold Davis' 1941 book "This is Claremont," trustee T.C. Hunt at the cornerstone ceremony took a college official aside to quietly say, "The boom is over, and this building will never be completed."
Post-bust, Claremont consisted of little more than a railroad depot, a land-sales office and an empty hotel. Hunt is said to have pointed toward the hotel, miles away through the scrub. He said he knew the hotel's owners and that they'd be happy to unload it. The hotel would be a good interim home for the college until its viability became clear, he suggested.
The college made that deal. But the Scanlon Mesa dream died hard. Only six years later did trustees throw in the towel.
"The original site was deeded back to its original owners with damages asked and given for the hole dug in it for a basement for the proposed building," Davis wrote.
A good question would be why trustees, after relinquishing the Piedmont land, didn't change the name of Pomona College to the geographically correct Claremont College. As President David Oxtoby observed last year, "it's not like they had a lot of marketing investment in the name."
I suppose it could be worse. We could be wondering why Piedmont College is in Claremont.
Ah, but what of the cornerstone? Improbably, it still exists.
I learned about it last year. I was having lunch with Don Pattison, the college's director of donor relations and a campus historian, and Oxtoby at Angelo's, the fast-food spot that now occupies the college's original site at Mission and White. We were discussing the college's history.
Pattison told me about Scanlon Mesa and the cornerstone, which he said was salvaged and relocated to campus in the 19th century.
This piqued my curiosity as well as Oxtoby's. "I didn't know there was a stone," a delighted Oxtoby said, saying he'd have to check it out and asking Pattison its location.
The president wouldn't have had far to walk: It's on College Avenue just above Fourth Street — directly across the street from his house.
Last Thursday was the 125th anniversary of the cornerstone ceremony. A day later, I went to find it. Next to a concrete path, shaded by a huge tree, surrounded by gravel and embedded in a stone and concrete base, there the cornerstone lay, blending into its surroundings.
People walk past it every day with no idea what it is — surely Oxtoby had passed it many times himself — although it's true that the knowledge isn't especially edifying.
The stone's four sides read: "95," "1888/1895," "Class Day June 25" and a phrase in Greek. If you didn't know what the monument was, the inscriptions wouldn't help.
As the history books tell us, the class of 1895 salvaged the 1888 cornerstone.
"The Class of 1895 is to be remembered in Pomona history for preserving on the permanent campus of the college a reminder of the building projected for the Scanlon Mesa," wrote E. Wilson Lyon in his "History of Pomona College, 1887-1969," an account provided to me last week by Pattison.
Lyon continued: "To mark their Class Day, [the Class of] 1895 secured the neglected red sandstone cornerstone of the abandoned structure. In secret the class polished the stone, trimmed its edges, and prepared it for erection on a pedestal of seven stones, one for each member of the class. Upon the cornerstone they carved their class numerals, and in Greek, the class motto: which in translation reads 'Not to live but to live well.' Beneath the stones were placed duplicates of some of the papers that were laid under the stone originally in 1888."
And that is how a cornerstone with no building came to have a permanent home miles from its abandoned construction site. A quirky object to save, the cornerstone even in 1895 was a requiem for a dream. Now it's also a piece of secret lore.
Drawn by curiosity, a large number of students and faculty witnessed the unveiling, Lyon wrote. He concluded grandly: "Placed across the street from Sumner Hall and on a site south of the later Carnegie Library, this stone has carried to subsequent generations a sense of Pomona's beginnings."
An extremely vague sense of Pomona's beginnings, by this point, but a sense nonetheless.
David Allen writes specifically on Wednesday, Friday and Sunday. Contact email@example.com or 909-483-9339, visit insidesocal.com/davidallen, like davidallencolumnist on Facebook and follow @davidallen909 on Twitter.


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Authorities in Bedford, Iowa report that an escaped inmate accused of killing a sheriff's deputy has been shot and killed by a homeowner after breaking into the homeowner's house.
The Associated Press reports Rodney Long broke into the farm home of an elderly couple named Jerome and Carolyn Mauderly around 10:15 PM on August 19.
Once inside the home, Long cut the phone lines and occupied the dwelling for about four hours. He used the homeowners' cell phone to make calls before being shot dead when 71-year old Mauderly was able to retrieve his shotgun.
Mrs. Mauderly called 911 at 2:11 AM to say her husband had shot an intruder. Police arrived to find Long face down on the kitchen floor.
Long escaped from prison in Clarinda, Iowa on August 16, shot and wounded a sheriff's deputy on August 18, and died on the night of August 19.
Follow AWR Hawkins on Twitter @AWRHawkins.


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Even though online retail continues to grow, there is a huge issue with people filling their virtual shopping cart and not completing the order at the last minute. In 2016, there will be R40 trillion of abandoned merchandise.
What can online retailers do about this? The main issue with customers is their reticence to pay shipping costs, with 57% of customers seeing this as a stumbling block.
Depending on the product online retailers sell, it may be worth considering reducing shipping costs, or even getting rid of them all together. Of course, this will all depend on the margins you are working on, but shipping costs is definitely an area all online retailers need to think about carefully.
We recommend: This Software Is Making Ecommerce Companies Even Smarter
The overall feel of a checkout process is also hugely influential and any complications will frustrate people. Frustration results in customers abandoning their shopping cart and not completing the purchase. In this info-graphic from SnapParcel you will discover how to create the best online checkout to maximise the chances of making a sale.
It's also important to remember that even after you make a sale you need to treat the customer with kid gloves.
It's vital that customers are sent a thank you note as well as an email confirming everything that has been ordered, so the customer can check everything is accurate one last time.
We recommend: The Top 5 Ecommerce Trends You Should Look Out For


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Subscribe Now
and get a year of girls' life for $19.95click here
August's Birthday Bonanza Giveaway week 1 winners
August 1: Compassion Bands Bracelet
Savannah S. – Wausau, WI
Cally B. – Claremont, NH
Ana-Lauren T. – Cupertino, CA
August 2: Laurel & Bleau $75 gift card
Briley T. – Nashville, TN
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August 3: Clear Start product set
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August 4: Duri Cosmetics Tutti Frutti Nail Polish colletion
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August 5: Essence Cosmetic F/W collection
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August 6: Viva La Juicy Perfume
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August 7: Lola Cosmetics blush, lipstick, lip gloss set
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Oh Crap, Zombies On Motorcycles
Zombies on motorcycles? Yep, zombies on motorcycles.
Zombies on motorcycles? Yep, zombies on motorcycles.
PC shooter Blacklight: Retribution is coming to the PS4. It was released in 2012 and ran on Unreal Engine 3, which may explain why the only way you could tell this was footage from a PS4 game is because I just told you it was from a PS4 game.
It's less than a week until the release of Resident Evil 6 and fans are anxiously awaiting the latest chapter in the Resident Evil franchise.
For some odd reason Wipeout 2048 lead designer Karl Jones and game director Stuart Tilley decided it was a good idea to explain in detail just how cool the futuristic PlayStation Vita racer was before they scrapped the terror-inducing Zombie secret game mode.
A few years back, a musical about a pot-smoking, rabble-rousing Nigerian political activist somehow became one of the most unexpected successes that the Broadway musical scene's ever witnessed. But, when you listen to music of the late Fela Kuti, that success seems a lot less unlikely.
Fake Peter Molyneux presents a trailer for a brilliantly fake game that blends bowling and survival horror to deliver something called a "cascore" experience.
Dead Island had been sending mixed signals—I wasn't able to tell whether this title was meant to be a goofy splatterfest or emotionally devastating. Having now had the chance to experience the game first hand, I think it's trying to be a little of both. Surprisingly, the combination works.
At last, a meeting of masterminds at Comic-Con New York. That's Keiji Inafune, creator of Capcom's Dead Rising series, and none other than Bruce Campbell, the iconic actor of The Evil Dead and other pillars of the zombie-film genre.
Mmmm... Nothing says "yum" like the walking dead. Or eating the walking dead. De-licious.
Where once they shuffled, now they run. Initially born of forbidden voodoo rituals or the sign of a religious apocalypse, for the past decade zombies have slowly metamorphosed into the by-products of something else entirely.
An idyllic American town plunges into murder and mayhem after a toxin finds its way into the water supply, leaving a sheriff, his deputy, his wife and her friend to survive a town now peopled by The Crazies in what looks an awful lot like a zombie apocalypse. Sound familiar?
Few months back, the announcement for Dante's Inferno had its cover blown by an accompanying movie deal. Oops. Today, we learn of another game courtesy not of a proper reveal, but of its licensing deal.


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Home: HQ Vacant Space
This upper level 633 sq-ft space is located on Heather Moyse Drive on the Summerside waterfront. The suite is comprised of 2 offices, a reception area and a small kitchenette. It has been freshly painted, cleaned, and is available for occupancy.
Please contact Arnold Croken, General Manager,
Summerside Regional Development Corporation.


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04 November 2010
Enemy Blog: Please head over to my most favorite blogger buddy The Royal Half for your opposition blog coverage or to the always humorous Battle of California
The Lightning who were the Eastern Conference leaders coming out of October take on the Western Conference leaders tonight. Interesting stat that seven of the last twelve Stanley Cup champions led their conferences heading into November.
Only twice in the past 24 years did a team fail to make the playoffs after leading their conference coming into November.
Yeah. Think about that.
Drew Doughty is expected back in the line-up tonight. It's student night at the Staples Center with UCLA vs USC pride night tonight. Whatever that means.
Line-up Notes:
- Mike Smith will start in goal
- Martin St. Louis is iffy for tonight
Your pre-game reading link:
Game time: 10:30pm EST on SUN (HD)


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Get BOLD with Twitter: A Workshop for Baby Boomer Business Owners
Pam Robertson
Tuesday, 15 October 2013 from 6:00 PM to 9:00 PM (MDT)
Who's Going
San Francisco, California
London, United Kingdom
Florence, Italy
Event Details
Twitter got you confused? Not sure how to promote or grow your business, gain leads, or truly communicate with people by leveraging the growth of Twitter for your business?
Business owners and their staff with Social Media responsibilities are invited to a hands on interactive workshop, especially if you ask yourself questions like these:
- Is Twitter right for me? For my business?
- How do I find people/businesses I know?
- How do I find leads?
- How can I grow my "list" without going bananas?
- How can I read all the messages? They move too fast!
- What are hashtags, and how can I leverage them in my business?
- If everyone else is on Twitter, don't I need to be on Twitter?
- What's a Tweetchat? Twub? Hootsuite? Buffer?
$47 gets you an evening with Pam Robertson, Ph.D. , founder of The Ladybird Files, helps people leverage the power of social media in growing their digital presence and supercharging their businesses.
Together you'll:
- Demystify Twitter
- Learn to create a captivating profile
- Learn about time saving tools that make you a competent Tweeter in no time
- Leverage the power of scheduling tweets
- See the effectiveness of a well placed hashtag
- Figure out who to follow and why
- Decide whether to follow people back or not
- Explore ideas like Tweetchats, cross posting, and more.
This is a down to earth, practical session with no talking over anyone's head. All participants will receive handy tip sheets to help use Twitter in their business in a healthy, compelling, and interesting way. You'll also have access to a complimentary eBook when you sign up to Pam's newsletter at the workshop. Sign up for both Pam and Mariana's newsletters that night and receive a copy of "Twenty Strategies for Successful Social Media Marketing" as our thanks!
A HUGE thank you to Mariana Konsolos for opening the loft in her retail space as a classroom! Get in on the fun early. Once you register, go set up your Twitter account (remember your password) so you can bring your device(s) to the workshop and jump right in.
Follow Pam via @PamRobertson and the owner of Princess Florence, Mariana Konsolos via @PR_Florence
When & Where
Princess Florence Handbags and More (upstairs in the loft)
16412 100 Ave NW
Tuesday, 15 October 2013 from 6:00 PM to 9:00 PM (MDT)
Add to my calendar


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Chara casts a shadow
For the first time in training camp the Bruins practiced a little bit of power-play today and one of the units had a very interesting look.
Zdeno Chara, who has manned the point on the power-play since coming to Boston, was positioned down low at the top of the crease to screen the goalie in one configuration, with Milan Lucic and Jarome Iginla on the wings and David Krejci and Torey Krug at the points.
In the past, Chara has usually only gone down low on 5-on-3s or at the end of the game with the Bruin goalie pulled, as he did in the historical Game 7 comeback win over Toronto last year. Now having players like Dougie Hamilton, Krug and possibly Johnny Boychuk – who blossomed offensively last spring – available for point duty has opened things up to allow the B's to try this out.
"We're tinkering with that," said coach Claude Julien. "Obviously we're going to have another look. We've got some guys that we feel can shoot the puck from the back end and do somethings. Z is probably one of our best guys screening in front of the net with his big body. We knew that for a long time, but it was just probably what else we felt we didn't have on the back end. It's something we're experimenting with. Those same five guys, we could move them into different places and it could still be a power-play for us with Z back on the point."
One of Chara's trademarks is his booming slapshot that has won him the king of the hardest shot competition at All-Star weekend. But, so far at least, he seems on board with at least trying out this new spot.
"We're trying different things in practice so that's one option we'll have," said Chara. "Its something that I've done before, but it's going be part of getting used to each other in different spots and we can always rotate into a different formation. But we'll be practicing it in that formula and see how it goes."
Elsewhere on the power-play, the line of Brad Marchand-Patrice Bergeron-Loui Eriksson practiced as a unit, but the roster now is split up into two groups so the personnel could change. While Eriksson could possibly replicate Jaromir Jagr's role of a left-handed shot on the half wall, and he did that a little bit today, Julien suggested we could see Carl Soderberg, who was in a different grouping, filling that role with Eriksson and Bergeron down low.


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Saturday, June 16, 2012
Enoch Powell: First Poems : L) Mother, with longing ever new
L) Mother, with longing ever new
Mother with longing ever new
And joy too great for telling
I turn again to rest in you
My earliest dwelling.
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Gawain Towler
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ST. PETERSBURG — Few spots in Tampa Bay worship the pig quite like they do in a strip mall along 94th Avenue, the home of Butlers Barbecue.
But these days, the rib customers are spare.
Blame the swine flu. Co-owner Lynne Butler does.
"The thing with them putting pigs and pictures of pigs on TV, people have the misconception they're going to get it from pigs," she said. "I can't think of anything funny about it."
The lean economy is tough enough. Her husband, Rex, skinned his staff to the bone.
Now comes the swine flu. What can he do but slap a Centers for Disease Control and Prevention statement on his front counter for all to see:
Go ahead, eat your bacon. You cannot contract swine flu from eating pork. It's safe to eat properly handled pork if it's been cooked to an internal temperature of 160 F, which kills of most bacteria and viruses, including the virus that causes swine flu.
Thursday was Butlers Barbecue Pig Pickin' night, a monthly event that sometimes draws such large crowds, people have to eat outside.
Not this week.
"All this swine flu," said manager Jack Greene. "People just don't understand."
He tended a smoker that belched a savory-smelling invitation for blocks around. Inside, a 90-pound pig had been decapitated, gutted and split open, laid on its back on the grill.
But only the most loyal of customers followed their noses. They lined up with foam plates of hush puppies, baked beans and fried green tomatoes, waiting for Greene to dish out peppery, vinegar-basted North Carolina barbecue.
Those regulars turn their snout at the swine flu.
They got a fever, all right. A fever for pork.
Not the flu.
"I don't think you catch it from eating pork," said Virginia Gaddis, 64, who claims to have eaten pork as long as she's had teeth. "And until they tell me otherwise, I'm not going to stop."
The Butlers do their best to fight misinformation. Rex's mother, Alice, who makes the Nana Puddin', tells people they're safe eating here.
The Butlers won't serve pork that the Food and Drug Administration hasn't approved. Sometimes Rex Butler roasts wild hogs for hunters, who offer him extra meat to sell. But he won't do it.
"If it doesn't have that blue stamp from the FDA," he said, "we don't serve it."
Butlers Pig Pickin' night has taken a beating before. A couple months ago, the American Society of Composers, Authors and Publishers told Rex Butler the country music house band couldn't play cover songs. The band disappeared, driving away a biker crowd.
But he straightened things out. Thursday, the Channel Cats played Got My Mojo Working.
Pigs teach patience. Rex Butler knows you can't rush meat. So he doesn't sweat over the swine flu. He just waits for it all to get done.
"You have to look at the big picture," he said. "You have to look at the week. Then the month. Then the year."
As the restaurant prepared to close, a man idling at the bar overheard him, stood and started coughing.
He rubbed up against Rex as he passed by and asked, "Is that a symptom?"
Justin George can be reached at (813) 226-3368 or email@example.com.


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Quintessential Kansas City
Combining rustic antiques with refined accessories, Marshall Watson packs a lot of charm into a small sitting room that doubles as a bedroom. Walls upholstered in Cowtan & Tout's Botanique Spectaculaire add a graphic punch, and a tight color palette ties all the elements together. The sleeper sofa is a Watson design.
Hand-troweled plaster with cut straw mixed in gives the living room walls rough texture and depth. Striping around doors, window frames, and baseboards adds architectural interest. The sofa, covered in a Stroheim & Romann fabric, is from the Marshall Watson Collection. A Cecil Beaton-attributed portrait of the owner's grandmother hangs above the fireplace mantel, designed by McMillan Cabinetmakers.
Cottage Classic


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Figuring out a strategy for long-term care is more complicated than just buying an insurance policy. Many people on the verge of retirement or already retired aren't worried about long-term care for themselves. They're struggling with long-term care for their aging parents who are too old to be covered by a long-term care policy.
Caring.com, a website that offers advice to caregivers, recently surveyed more than 1,000 family and friends caring for people with Alzheimer's about the financial impact they were feeling from this responsibility. Here are some key results:
- 39 percent said they had to quit, retire early, reduce hours or take a leave of absence from their jobs.
- 41 percent spent $5,000 or more during the past year, with the median amount spent about $10,000.
- More than 40 percent were extremely or very concerned about the impact on their own savings.
While it's a retirement planning dilemma without a lot of really great solutions, one partial solution could be a program called Cash & Counseling, which is available in about 30 states and administered by Medicaid. This program gives seniors who qualify money to pay family members or others to provide care. The amount is based on the older person's financial situation and the cost of home care in the region. In general, the financial guidelines are more generous than the limited levels for people seeking nursing home care. To check availability in your state, contact the U.S. Department of Human Services' Eldercare Locator online or by phone at (800)677-1116. Ask them about direct payment programs for in-home care.
Whatever the circumstances, if you are being paid by a family member to care for them and there's a possibility that down the road they may need to qualify for a Medicaid-paid nursing home, Caring.com recommends getting knowledgeable help to create a formal personal-care agreement that will show that these payments to you were not an attempt to reduce savings levels in order to qualify for Medicaid.


text:
Implementation Contrasts
This is an index to pages that describe various detailed differences between Scheme implementations.
As of 2016-08-05, the list of Scheme implementations tested is:
Racket, Gauche, MIT, Gambit, plain Chicken, Chicken with the numbers egg, Cyclone, Bigloo, Scheme48, scsh, Guile, Kawa, Sagittarius, SISC, Chibi, Picrin, Foment, SCM, Chez, Vicare, Larceny, Ypsilon, Mosh, IronScheme, NexJ, JScheme, STklos, KSi, SigScheme, Shoe, TinyScheme, Mini-Scheme, Scheme 9, RScheme, S7, Unlikely Scheme, SIOD, BDC, XLisp, Rep, Schemik, Elk, UMB, Llava, SXM, Sizzle, FemtoLisp, LMU Scheme, Dfsch, Inlab, Oaklisp, Owl Lisp.
My test system now runs 64-bit Linux, but most of the pages below report the results from using 32-bit Linux. Most of my Schemes (except Racket and JVM-based and CLR-based ones) are built from source, usually the latest release but in some cases the head of source control. However, not all versions are up to date, and the versions tested have changed over the past few years, so some of the claims in the pages below are surely obsolete. Implementers and users are urged to notify me when they see something incorrect.
As of 2016-04-01, Oaklisp is not building on my 64-bit Linux system again.
As of 2014-11-29, I successfully built 32-bit Oaklisp on 64-bit Linux, and restored it to the list above.
As of 2013-07-29, I could not build Oaklisp (it doesn't seem to like 64-bit systems) or Dream (link dead), so they were excluded from the suite from then on.
As of 2013-01-31, I could not build VX or Spark, so they were excluded from the suite from then on.
KSM, Luna, MScheme, QScheme, Rhizome/pi, and VSCM either will not build on my system or will not run. For these and many other Schemes see the fairly complete list of Scheme implementations.
S7 was formerly, but incorrectly, known in these pages as "Scheme 7", and some references to this name survive. It's really named after the motorcycle.
Not all these pages have information on all these Schemes.
- ApplyArgsLimit
- ArgumentOrder
- BackslashBar
- BracketsBraces
- CallCc
- CaseInsensitivity
- CharEq
- CommaInIdentifiers
- CompilerAvailable
- ComplexLog
- ComplexRepresentations
- CondExpand
- CwifClosePort
- DatumLabels
- DefineSyntaxDefines
- DisjointPromises
- DotComma
- EmbeddedCrLf
- EmptyDefine
- EmptyList
- EmptyStringsVectors
- EvalDefine
- ExactExpt
- ExactSqrt
- FixnumInfo
- FloatPrecision
- ForceNonPromise
- GetFromClosedStringPort
- GuardBehavior
- HashBangEof
- HashInIdentifiers
- HashQuote
- HygienicInclusion
- ImmediateStringsCoalesced
- ImmutableStrings
- ImproperLists
- LetrecStar
- MaxInfNan
- MultipleValues
- NegativeRationalize
- NegativeSqrt
- NilIsFalse
- NonFiniteNumbers
- NumericTower
- OneArmedIf
- OnePlusEx
- PetrofskyCatastrophe
- PetrofskyLet
- PrefixedStringToNumber
- QuoteDelimiter
- ReadLine
- ReadMutable
- RedefiningKeywords
- RedefiningSyntax
- RedundantImports
- RoundInf
- SelfQuotingVectors
- SetUndefinedVariable
- ShortEquality
- SquareBrackets
- StringSymbolConversion
- StringTitlecase
- SyntaxAbuse
- SyntaxDefinitions
- UnicodeSupport
- UnsignedImaginary
- UpperCaseEscape
- VerticalLineSymbols
- WhatLoadReturns
- Zero


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The artists -- Arthur Comings, Ralph Holker, Daniel Kasser, Andrew Roberts-Gray and John Trefethen -- will present an informal talk at the opening reception, from 7-9 p.m., Thursday, Nov. 8. The reception is free and open to the public.
This unusual exhibit explores the contentious relationship between man and environment, specifically man's use and misuse of nature and the detritus that results, according to a press release.
"The marks and artifacts that remain have inspired a variety of unique responses in photography, painting, and sculpture," it stated. "These intriguing remains are the common thread among the five artists whose work is otherwise diverse in approach and technique."
The Harrington Gallery is located at the Firehouse Arts Center, 4444 Railroad Ave. Hours are noon-5 p.m. Wednesday through Friday; 11 a.m.-3 p.m., Saturday; and one hour before most performances and during intermissions. Admission for this exhibit is free; donations are accepted.


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- Darice® Bead Weaving Starter Kits and Crafts
Darice® Bead Weaving Starter Kits and Crafts
Product ID: 1100-99
Darice® bead weaving starter kits include: 14 different colors of seed beads, 30 stopper beads, needles, thread, glue, scissors, and a bead scoop. ConsumerCrafts makes it easy for every level crafter to get involved with our all-inclusive bead kits and crafts. Each bead craft contains one kit per package.
Looking for more bead crafts from ConsumerCrafts? Shop all our bead kits today.
Material: Other
Product Type: Other
Shape: Other
Our Price: $9.97
1 kit per package.


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Fourth Crack Discovered on Space Shuttle Discovery
NASA technicians uncovered a fourth crack on the space shuttle Discovery this weekend, but despite the setback, the launch is still set for the November 30 timeframe.
The latest crack was discovered as NASA officials tried to repair Discovery in the wake of a hydrogen leak and previously known cracks. Those leaks and cracks, as well as inclement weather, delayed the shuttle's launch several times earlier this month. By November 5, NASA decided to push it until at least November 30.
Cracks have been uncovered on the shuttle's stringers, which are 21-foot-long support beams. There are 108 stringers located on the exterior of the external tank - known as the intertank.
"Over the weekend, technicians removed a section of one of the stringers that had two, 9-inch cracks in it. Last Friday, during foam removal and inspection of adjacent stringers to the one with the 9-inch cracks, technicians identified a crack about 3-inches long on the left-hand adjacent stringer," NASA said in a Monday statement. "Further foam removal revealed one additional corresponding crack on the same left-hand adjacent stringer. Technicians plan to remove that section of the stringer Monday night. They'll also install a new section of metal, called a doubler because it's twice as thick as the original stringer metal, on the stringer that had the 9-inch cracks."
Senior managers will meet on November 22 for a launch status briefing to go over repair work and launch prep. An exact target launch date has not been set, but NASA is still "supporting an attempt in the upcoming launch window that opens Nov. 30," the agency said.


text:
NetWellness is a global, community service providing quality, unbiased health information from our partner university faculty. NetWellness is commercial-free and does not accept advertising.
Tuesday, September 26, 2017
Breast Cancer
Fibroglandular density
I am 33 yrs old women with no children, fighting infertility.
my mammogram report showed finding that fibroglandular density is present in a mildly assymmetric distribution.this is likely to be a benign finding.No dominant masses or abnormally clustered microcalcifications.there is no evidence of architectural distortion,skin thickening or nipple retraction.
Finding: BENIGN FINDING.
My question is it cancer?is it fibrocystic or fibroadenoma? i saw on one site that fibroglandular density might have increase chances for breast cancer.is it true.what is fibroglandular density?
would really appreciate if u clear my doubts.thanks
Fibroglandular tissue is normal breast tissue for a young person like yourself. It exists because of your monthly hormonal cycling. It will become replaced with fatty tissue when you go through menopause. It does not increase your risk of breast cancer.
If a person has breast cancer, the cancer is harder to see on a mammogram when fibroglandular tissue is also present because both are white on this xray (the cancer is a white object on mammogram and it is hard to see on the white background of fibroglandular tissue).
The radiologist has indicated that you have benign fibroglandular tissue on mammogram, not cancer.
Jean T Stevenson, MD, FACS
Associate Professor of Surgery
School of Medicine
Case Western Reserve University


text:
Take, for example Most Incoherent Column Ever.
Matt Taibbi wrote:And yet the best thing of all is the rhetorical flourish at the end – a rare triple-figurative dismount, which he sticks with Nadia Com?neci-esque confidence:Friedman wrote: Without an external midwife or a Syrian Mandela, the fires of conflict could burn for a long time.
Bizarre imagery, to be sure. But here's the kicker:
this is at least the ninth time that Friedman has written a column calling for an Arab Mandela -- and at least the third time he has used the winning Arab-Mandela/midwife imagery combination.
And that is what is passes for informed discourse among Very Serious People.
Speaking of informed discourse, Taibbi recently asked
What would a Tom Friedman porn film be called? I nominate "Something Really Big Is Happening."
Maybe you have to be a fan of "readers of Tom Friedman" to think that "The next six inches are critical" is funny. I do.
And if you do, you'll really want to learn who the Suprise Winner in the contest is. I will be laughing for at least another Friedman Unit.


text:
Lakshan, Matt, Romain:
Romain has recently developed a gallery that inspects all files inside a directory and presents them. I'd like you guys over the next month to collaborate so we end up with a means for showcasing photos, videos, whatever, in a consistent way. This might mean, for instance, that restful and some other 'key gallery' stuff goes into the core, and there's a few modules like flickrgallery, filegallery, or whatever. I'll leave it to you to inspect the code and come up with a good path to "1.0" releases... :)