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Arthritis symptoms and treatmentsPosted on: 12 November 2018 by 50connect Promotions
Arthritis is a common condition that causes pain and inflammation in joints, but are there things to minimise its discomfort and reduce its progression? Dr Alexandra Phelan explains.
Some 10 million people in the UK have arthritis, suffering from painful joints. While there are many types, the two most common are osteoarthritis (OA) and rheumatoid arthritis (RA).
OA is one of the biggest causes of ill health in the Western world, affecting as many as 8 million people in the UK alone - most people will develop some degree of OA during their lives. It typically strikes in people over the age of 45 and can affect any joint in the body, but is normally seen in the large weight-bearing joints of the hip, knee and spine, and in the smaller joints of the fingers. It may result from an inherited weakness in cartilage – the rubbery-type tissue that separates the bones – but lifestyle is important too, and there are steps you can take to protect your joints.
Contrary to the common misconception, OA is not a 'wear and tear' disease, and does not inevitably get worse as you get older. You might not be able to change your age or your family history, but your weight is something you can control, the next biggest risk factor.
There is good evidence that the muscle tone associated with regular exercise helps protect the joints, but too much exercise can accelerate the process. Contrary to popular belief, regular walking or jogging shouldn't cause arthritis of the knees or hips, although it may accelerate damage in people with pre-existing problems. And a healthy diet - particularly one rich in vitamin C from fresh fruits and vegetables, and omega-3 fatty acids from oily fish - may help slow the progression of OA and ease joint pain and inflammation.
If you do suffer from OA, paracetamol taken regularly is the first port of call to handle any pain or discomfort. If that's not effective, try an NSAID (non-steroidal anti-inflammatory drug) like ibuprofen. Topical NSAIDs, such as ibuprofen gel, are often useful for hand or knee arthritis. And corticosteroid injections into the joint are also sometimes used to fight inflammation.
RA is much less common, but still affects an estimated 700,000 people in the UK. It's an autoimmune condition in which the antibodies that normally attack bacteria and viruses target the cells covering the joints, leaving them inflamed and sore. Flare-ups are a common feature in this type of arthritis, and pain and stiffness may be worse in the morning. If left untreated, joints can become permanently inflamed and misaligned, leading to disability.
Similar to OA, regular over-the-counter painkillers can help RA sufferers cope with pain and discomfort – if you're prescribed regular oral NSAIDs, you may need to take some extra medication to protect your stomach.
Early diagnosis is vital to start treatment and prevent the condition deteriorating, leading to permanent joint damage. Because its symptoms are similar to other conditions, it can be hard for your GP to provide an accurate diagnosis, so you will need a referral to a hospital specialist to have blood tests. That specialist can prescribe disease-modifying anti-rheumatic drugs to stop it getting worse, or biological treatments injected to stop the immune system attacking the joints. There is still no cure for RA, but these treatments can mean sufferers don't suffer flare-ups for months or even years.
Once you have an accurate diagnosis for your joint pain, Pharmacy2U offers online ordering and free delivery of your NHS Repeat prescriptions to an address of your choice.
Dr. Alexandra Phelan is a GP with the NHS and Pharmacy2U, an online service which provides free, fast and convenient delivery of NHS repeat prescriptions. Manage your repeat prescriptions by going to www.pharmacy2u.co.uk/NHS or telephone 0800 031 9162.
*Information provided by the NHSBSA.
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mike's hard humane holiday tweetup
Hosted By: Chris Pirillo
Hashtag: #humaneholiday
Views: 7598
You are invited to mike's hard humane holiday tweetup!
Bloggers, tweeps, facebookers, Whoever! mike's hard lemonade is raising money for the Seattle Humane Society. Everyone over 21 is welcome so please tweet this out to everyone you know!
What's Happening:
- For every guest, mike's hard lemonade will donate $5.00 to the Seattle Humane Society. A representative from the Seattle Humane Society will join us and talk about the great things they are doing in the community!
- We will be a announcing a revamped seattle.socialcentral.net!
- Drink Specials on all mike's products. Stay warm by trying some mike's hard spiced apple, their new seasonal flavor.
Parking: The first 30 guests will receive free parking in the garage under the Fischer Plaza.
Tweet this out to everyone you know over 21! Let's raise a ton of money for the Seattle Humane Society!
Date & Time
Thursday, December 17 2009 from 6:00pm - 10:00pm (PDT)Add to Calendar
140 4th Avenue North, Suite 130
Seattle, WA 98109
Please login to leave a comment!
OwinNastiti Nonton Film Online http://www.nonton25.usJune 16th, 2014
kirste 12/17 6-10pm @ Sport 140 4th Ave N Seattle Mike's hard lemonade will donate $5.00 to the Seattle Humane Society for each guest & Chirs Pirillo will unveil...December 17th, 2009
winecountrydog howl. brilliant fundraiser! if only we could find transpawt to seattle fur tweetup.December 15th, 2009
timTech cool. we got a location.December 15th, 2009
kirste It's at Sport 140 4th Avenue North, Suite 130
Seattle, WA 98109 from 6-10pm be there
tsmuse Anyone have any solid info on where this is going to be?December 14th, 2009
kirste #140conf-Seattle meetup tweeps-let's meetup at The Sports Bar and Grill on Dec.17th 6-10pm to support PETA & our buddy Chris Pirillo http://18.104.22.168/event/mikeDecember 11th, 2009
RedGrey_Jeremy When will the location be announced???December 11th, 2009
Guest List
Yes (38)
Just a girl, living in Belltown with a boy and a pup! I'm an event planner, foodie, clothes whore and a booze hound (aka:: funtimes!)
Henrik Brameus
Seattle, WA
Technical and communicative. Loves photography and wife.
Cameron Newland
Seattle, WA USA
Investment Manager by trade, Wireless Entrepreneur by choice.
Chris Pirillo
Seattle, WA
Entrepreneur, Entertainer, Speaker, Consultant / Coach, Geek... and an expert in being myself. I've been online since 1992. [email protected]
Colin Christianson
Seattle, WA
Founder Tenacious Ventures, Co-founder Olympus Entertainment. Entrepreneur into Tech, New Media, Bus. Dev., Film, Video Games, Futurism, Self Dev., ProConscious
Kent (Seattle), WA
Broadcast television/multi-media producer, gamer, father, husband and lover...of doughnuts, mmmm. Ask me, I give free video consulting.
Doug Winfield
Seattle / Boston / The World
Digital Strategies & provocateur looking for next challenge
David Denham
iPhone: 44.981888,-93.273453
Director of Strategic Initiatives at Colle+McVoy, hubby and dad to the cutest kid.
Nikki Chau
I'm learning how to wake up, one yoga pose, one pixel, one breath, one laughter, one game of soccer, one moment at a time. Alter ego of @yogageekgirl
Redmond, WA
I work on stuff I enjoy, and then some I don't. But mostly the former.
Heidi Miller
Seattle, WA
Social Media Geek, Podcaster, Francophile, the real deal. Chief Conversation Officer at Spoken Communications (@spokencomm). Podcast host for @SMBSeattle.
Seattle WA
Matching local Seattle performance artists with hiring organizations and good causes. Performance art, every day, all the time.
Jeanna Barrett
Seattle, Wa
Community Manager for @Whrrl. Social Media Queen for @GirlPowerHour. Internet obsessed. Lover of laughter, sushi, fashion, wine, books & sunshine.
Kevin Brady
Raise money for the Humane Society come to the mike's hard humane tweet up!
Kirsten Mitchell
iPhone: 47.533661,-122.041786
Wants to get paid to be in a think tank and travel the world attending conferences-any offers:-)
Kristy Bolsinger
Social Media Strategist @ RealNetworks. Need more coffee. I heart ponies, DMB and ninja monkeys
Leann Underwood
Seattle, WA
International Project Engineer for Microsoft Office; Social Media; Artist; HTML and CSS expert; Owned by a Norwegian Lundehund
Leo Chen
Seattle, WA
Redmond, WA
Sun worshiping Partylite Rep, Sushi loving Foodie, wanna be Pool Shark, E-Gadget Freak learning to start life over.
Seattle, WA
Founder, Drawn to Scale. Fighting the world and winning. Adventurer, Writer, Metal Musician, Mod Fashionisto, Part-Time Rebel
Lynne Butler
Seattle, Washington
Avid runner, Examiner sports writer, social media adventurer, product manager
mike young
Leatherback Printing Kirkland, Digital Printing, Short Run Books, Variable Data, Marketing Materials
mike united
Fmr PR/Media guy for MSFT co-founder Paul Allen. Deep into social media, film, music, sports, food, wine and everything in between.
Mobatta Crepes ToGo
Seattle, 98101
Making the Best Crepe's With Fresh Ingredients Daily in Downtown Seattle
Neal Stewart
Denver and Seattle
Turkey Sandwiches, tennis, blogging, marketing, etc.
Drea Avellan
Redmond, WA
Hi! I'm a Freelance Writer + Designer with a passion in gaming, comics, music (Zune) and social media. My Gamertag is Ichigo Sage [Xbox Gamerchix]
Jeremy J. Dodd
Seattle, WA
Resist the usual.
Richard Wood, CLM
Seattle, WA USA
Accounting Manager at Summit Law Group in Seattle, WA. Certified Legal Manager. Tweet about Legal Management, BlackBerry, & Civil Rights
Glen Syvertsen
West Seattle
Adam Schoenfeld
Seattle, WA
co-founder/CEO at Cheddr Media (@cheddrmedia). Aspiring serial entrepreneur. I love golf, technology, and pancakes.
Shauna Causey
West Seattle, WA
I help non-profits with social media + PR. Fan of hyperlocal blogs, sustainability, vball. @SMCSeattle @Seattle20 @Voluntweetup. PR/Community for Comcast, WA.
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Seattle, WA
詩薇. Listener. Node. Community Director of @SMCSeattle. Co-founder of @ReadSM. Having fun as @BenBridgeGirl. (This is my personal acct.)
Shanon Doolittle
Seattle, WA
Savvy event fundraising maven + smart corporate relations officer = tweets about fundraising, event planning, and sponsorships do's and don'ts.
Stephanie Marx
Seattle, WA, USA
Social media marketing manager in high-tech. Tea-drinking brit with a passion for travel, animal welfare, organic food and sustainable living.
eddie kim
bellevue, wa
adventurous Seattleite
Tim Kerrick
Seattle, WA
Hi my names Tim, I live in Western Washington, & I review things so you don't have to. Feel free to msg on twitter or e-mail me at [email protected]
Tony Santos
Seattle, WA
Freelance creative, Interactive AD/Designer available for work. Still triathlete, artist trying to do no harm :)
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Gig Harbor, WA
Wife, Librarian, mother of two furry babies, and secret superstar.
Maybe (24)
David Vess
Seattle, Wa
I'm a Store Manager for Sprint Nextel in Seattle.I have worked in the wireless industry for 10 yrs.
Charl Rona Pearce
Bellevue, Washington
Marketing editor and social media student. Likes: Japanese punk music, Windows 7, Zune HD, mobile technologies, and humor. Dislikes: cats and cheese. 日本語少し話せます。
In the IT Tech Support industry for over 10 years now and still loving it! Love networking and meeting new people!
Express Pros Seattle
Seattle, WA
We are Seattle's resource for professional contract staffing services and human resource consulting.
Crystal Fincher
Seattle & Kent
Geek, mom, sports nut, non-partisan political junkie, novice bass player, sarcastic optimist, civically inclined, defying stereotypes
Ryan Lane
near 49th Ave NE & NE 74th St
Technology Evangelist - I'm looking for the perfect balance of bits and atoms. I like to hack code and electronics, take photos and design pretty things.
Hugh L
Seattle, WA
UW Husky. Recently at @MSAdvertising w/ an eye on Seattle hip-hop, (@blogsiswatching, @hiphopexaminer) and Frank151 FDL Contributor, (@seattlelegends)
Hedley Robertson
Jeris Jc Miller
Jessica Estrada
events director for @seattlechamber, Y.E.S. of Dress for Success board mbr, FreshJess.com blogger among many other hats. i make things happen, & i love my city
iPhone: 47.611805,-122.337494
PR girl trying to change the world...how to suggestions? Let me know!
Jeff Shuey
Seattle, WA (Sammamish)
Alliance Manager – Microsoft and Tech (ECM & BPM); Mountain Biker, wind and wake surfer; proud dad; SMC Seattle Board Member
Dave Manningsmith
Sammamish, WA
Creative problem solver looking for a new gig
Bruce Wilson
Seattle & Cyberspace
Social media marketing made simple--and economical.
Henry Yamamoto
Commentary on design, marketing, advertising, product development, UX, social media and everything in between. And part-time celebrity stalker.
Ricardo Rabago
Social Media Guy for PCC Natural Markets
Hazel Grace
Seattle, WA
We build awesome Facebook Fan Pages + teach businesses how to engage their audience. Want to connect w/ our community? Tweet our tag #Socialbees.
Seattle, WA
Fun and down to earth kinda girl, love the outdoors, shopping and spending time with family and friends...
Subversionz Media
Seattle, WA
Seattle based green video production and animation company. Interested in tech, green tech, cleantech, sustainability, green business
Taylor Peterson
Belltown - Seattle, WA
Audicious event planner looking for hot gigs, cool happy hours, sexy new friends on the VIP list. CURRENTLY AVAILABLE FOR HIRE
UFN - Tarah
Helping to bridge the gap between independent designers, boutiques, events and consumers.
Western Freight
Seattle, Washington
Western Freight Solutions provides top-of-the-line freight-forwarding services and strives to find your ideal trucking and logistics solutions.
No (3)
Aaron P Hughes
My life can be summed up into three little words, bad before good
Danny Minick
Mission, KS
Founder of AppleAero.com, ExpertsUpdate.com, and DannyMinick.com. The Trinity of tech blogs.
Peggy Dolane
Your source for strategic web communications, trend watcher, Mom to ADHD girl, building twitter relationships one click at a time
No Response (15)
blog m. blog
BoConcept Seattle
Modern, modular, customizable, Danish design furniture and accessories
coco kelley
event + interior stylist, blogging on brilliant fashion, lustworthy decor and anything else that pops into my pretty little head
Cynthia Samanian
Boston, MA
First year MBA student at HBS. Actively seeking a summer internship with a consumer internet startup!
Emerald Dandy
Gabe Brown
iPhone: 47.632355,-122.153435
Mountaineer, supermoto driving, coffee lover that reads research papers for fun. :)
Lover of food, wine, animals, travel, healthy living, cars y cocos. Bounce btwn Seattle, SanFran, Sonoma, London, Scotland, Puerto Rico & everywhere in between.
Denise Sakaki
Pacific Northwest (WA)
This bird is all about shiny style.
jennifer farris
Seattle, WA
Co-Founder/Creator of DoGood. Passionate blogger.
kam martin
seattle, washington
i can read and walk at the same time. i lose my keys and phone frequently. i like to laugh.
I am getting to know people through food, film, farming, travel & the delicious world of the arts -one day at a time.
When you were young and your life was an open book, you used to say live and let live...
Rasmus Rasmussen
Seattle, WA, USA
Photographer · Writer · Geek · Politically Incorrect · Coffee Addict
Denise Sakaki
Pacific NW, Eastside
Thoughtful morsels relating to the Wasabi Prime food blog. Dish up!

subset: commoncrawl


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The holidays are fast approaching and you still need a gift for your bestie! Maybe you've decided not to spend a lot on each other this year, but you still want to get them something meaningful.
Here are some ideas to get the ball rolling:
- Single Basket of Awesomeness
If your bestie is single, put together a Single Basket of Awesomeness: including 101 Reasons Why it's Great to be Single (or a printout of the cover with a note that says you've bought them the eBook), a bottle of their favorite wine (or other alcoholic beverage), some magazines with scantily clad pictures of the opposite sex, and OF COURSE, chocolate.
2. Girls/Guys Night Out
Tickets to an event in town that you can both go to. My "go-to" include food tours, comedy shows, local seasonal activities, concerts, etc. By choosing an activity you can both go to you'll likely end up paying a bit more, but you'll get to go with them! (Unless of course they are a jerk and take someone else… in which case why are they your besite anyway).
3. Representations of Their LIKES
We all know that one thing that our besite LOVES. Whether it's Martinis, Owls, Kittens, or some other random fascination, they have something that they absolutely love and even get excited when they talk about it. A gift that has something to do with this LOVE will always win. They LOVE owls and you get them an owl mug? You're freakin' golden.
4. Inside Jokes/Bestie Specific Presents
Some presents are meaningful, and others are just silly. If you know your bestie well, you probably have an inside joke or two, or something that really defines your relationship. For example, I would always go for lunch with a friend and we would buy mint Kit Kats. We LOVED them because they were so different. SO, for Christmas one year I went online and ordered her a bunch of different Kit Kats in various flavors. Best gift ever.
Do you have some suggestions of bestie gifts? Leave your ideas in the comments below!


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Canterbury's Advantage Short are lightweight, quick dry match shorts that feature a Power Lycra crotch star gusset and lower side panels. The shorts also have an internal pocket and CCC logo on the right leg.These shorts will change the way you think of rugby shorts. Both light and durable, our Advantage Shorts are constructed to let your legs move freely without restriction.
- 100% Polyester Twill
- Lycra crotch gusset and lower side panels.
Available in sizes XSmall to 3X-Large
Available in Scarlet/Flag-Red.


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Thursdays 6:00AM
I'm adding a 6:00AM Thursday to our schedule. We had 5 members this morning so if you are looking to add a day this is the class for you!
1000m row for time
On the Minute for 9 mins –
3 bar facing burpess
5 hang power cleans
3 Rounds
5 Thrusters (try and go a bit heavier here)
100m Sprint
Posted Under: Longevity Daily


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This rescue made possible by the good people at www.HopeForPaws.org,
www.RescueFromTheHart.org, and www.TheForgottenDog.org"
Go Raw, LLC, of Cottonwood Utah is recalling its 2lb. frozen bags of "Quest Beef Cat Food" because they may be contaminated with Salmonella.
As the holiday season is in full swing, like the other holidays, Thanksgiving should be a time for family and friends to get together. However, when making your plans, please consider your dog(s). (Click for full article)
September 26, 2019 — The U.S. Food and Drug Administration is cautioning pet owners not to feed their pets any Performance Dog frozen raw pet food after a sample tested positive for Salmonella and Listeria monocytogenes (L. mono) (Click for full article)
September 24, 2019 — TDBBS of Richmond, VA, is recalling a limited distribution of 2 pig ear pet treat products sold via Amazon.com due to possible contamination with Salmonella bacteria.
September 3, 2019 — Dog Goods USA is expanding its recent recall to include all 30-packs of Berkley Jensen brand pig ear dog chews sold at BJ's Wholesale Club stores due to possible contamination with Salmonella.
August 30, 2019 — The U.S. Food and Drug Administration is warning pet owners not to feed their pets certain lots of Aunt Jeni's Home Made frozen raw pet food. (Click for full article)
August 27, 2019 — Brutus & Barnaby LLC of Clearwater, Florida, is recalling all size variations of its Pig Ears for Dogs because they have the potential to be contaminated with Salmonella bacteria.
August 16, 2019 — Dog Goods USA LLC of Tobyhanna, PA, is recalling its Chef Toby Pig Ears Treats due to possible contamination with Salmonella bacteria and its associated health risks.
Texas Tripe Recalls Pet Food Due to Salmonella and Listeria
August 14, 2019 — The U.S. Food and Drug Administration is warning dog owners not to feed certain lots of Texas Tripe raw pet food after samples tested positive for Salmonella and/or Listeria monocytogenes.
July 31, 2019 — In the wake of 2 recent and related recalls, the U.S. Food and Drug Administration is advising consumers to avoid buying or feeding all pig ear pet treats… and for retailers to stop selling these products. (Click for full article)
Hill's Pet Food Expanded Recall has one new Lot Code.
Thogersen Family Farm Pet Food Recall
March 26, 2019 — The U.S. Food and Drug Administration is cautioning pet owners not to feed their pets 3 lots of Darwin's Natural Pet Products raw dog food after samples from these lots tested positive for Salmonella.
March 20, 2019 — Hill's Pet Nutrition has expanded the recall of select canned dog food products due to potentially elevated levels of vitamin D.
Vitamin D, when consumed at very high levels, can lead to serious health issues in dogs including kidney dysfunction.
(Click for full article)
The Minnesota Department of Agriculture is notifying consumers of a recall of raw turkey pet food from Woody's Pet Food Deli due to salmonella contamination.
Posted by The Fowler Herd on Friday, November 16, 2018
FDA Issues Pet Food Warning
(Click for full article)
Salmonella Discovered in Answers Brand Dog Food
(Click for full article)
Columbia River Natural Pet Foods Recall
(Click for full article)
Tips For A Safe Holiday For Your Dogs
(Click for full article)
Evolve, Sportsman's Pride, and Triumph Dog Food Recall
Abound Chicken and Rice Dog Food Recall
Lidl Dog Food Recall
Nutrisca Dog Food Recall
Nutrisca Dog Food Recall
G & C Pet Food Recall
Steve's Dog Food Recall
Pat's Dog Food and Cat Food Recall
Dave's Dog Food Recall
June 12, 2018 — Dave's Pet Food of Agawam, MA, is voluntarily recalling a single lot of Dave's Dog Food 95% Premium Beef cans because the products potentially contain elevated levels of beef thyroid hormone.
Merrick Dog Treat Recall
May 23, 2018 – Merrick Pet Care, of Amarillo, Texas, is initiating a voluntary recall of a limited amount of beef dog treat varieties due to the potential that they contain elevated levels of a naturally-occurring beef thyroid hormone.
OC Raw Dog Raw Frozen Dog Food Recall
April 20, 2018 — OC Raw Dog, LLC of Rancho Santa Margarita, CA, is recalling a specific lot of its raw frozen dog food due to potential contamination with Listeria monocytogenes.
OC Raw Dog Freeze Dried Sardines Recall
April 20, 2018 — OC Raw Dog, LLC of Rancho Santa Margarita, CA, is recalling its OC Raw Dog Freeze Dried Sardines product because it has the potential to cause botulism.
TruDog Dog Food Recall
April 18, 2018 — TruDog is withdrawing one lot of its freeze-dried dog food from the market because it may be contaminated with Salmonella bacteria.
Carnivore Meat Dog Food Recall
September 7, 2018 — Steve's Real Food of Salt Lake City, Utah is voluntarily recalling limited quantities of its raw frozen dog and cat foods due to possible contamination with Salmonella and Listeria bacteria.
K-9 Dog Food Recall
April 13, 2018 — K9 Natural Ltd is voluntarily recalling 4 batches of its K9 Natural Frozen Chicken Feast that were imported into the US in June 2017 because they have the potential to be contaminated with Listeria monocytogenes.
Blue Ridge Dog Food Recall
March 26, 2018 — Blue Ridge Beef of Eatonton, GA, is voluntarily recalling one lot of its BRD Complete raw pet food because of the potential of contamination with Salmonella and Listeria monocytogenes.
Milo's Kitchen Dog Treat Recall
March 22, 2018 — The J.M. Smucker Company has announced a limited voluntary recall of specific lots of two varieties of Milo's Kitchen dog treats, distributed nationally, because the products potentially contain elevated levels of beef thyroid hormone.
Redbarn Dog Chew Recall
February 10, 2018 — Redbarn Pet Products, LLC of Long Beach, CA is expanding its recall of Dog Chews
Tucker's Dog Food Recall
March 6, 2018 — Raw Basics, LLC of Pleasant Prairie, Wisconsin, is recalling its Tucker's Raw Frozen Pork-Bison Dog Food because it has the potential to be contaminated with Salmonella.
Steve's Raw Frozen Dog Food Recall
March 2, 2018 — Steve's Real Food of Salt Lake City, Utah is voluntarily recalling one lot of its Raw Frozen Dog Food Turkey Canine Recipe due to the potential to be contaminated with Salmonella.
Chicken and Salmon Chubs Dog Food Recall
February 23, 2018 — Northwest Naturals of Portland, Oregon is recalling its 5-pound frozen Chicken and Salmon pet food chubs because it may be contaminated with Listeria monocytogenes.
FDA Expands Smokehouse Pet Products Dog Food Recall
February 19, 2018 — Smokehouse Pet Products, Inc. of Sun Valley, CA is recalling its 4-ounce bags of dog treats labeled as "Beefy Munchies" because they have the potential to be contaminated with Salmonella.
Kibbels 'N Bits, Ol' Roy, and Gravy Train Dog Food Recall
February 15, 2018 — J.M. Smucker Company has initiated a voluntary withdrawal of various wet dog food products due to the potential to contain low levels of pentobarbital, a euthanasia drug.
Darwin's Zoologics Dog Food Recall
February 12, 2018 — Darwin's Natural Pet Products of Tukwila, Washington, has notified its customers that it is recalling select lots of its Darwin's ZooLogics dog food due to possible contamination with Salmonella bacteria.
Redbarn Bully Sticks Recall
February 10, 2018 — Redbarn Pet Products, LLC of Long Beach, CA is voluntarily recalling its Redbarn Naturals 7-inch Bully Stick Dog Chews 3-pack because it has the potential to be contaminated with Salmonella.
Just Food Dog Food Recall
January 15, 2018 — Just Food For Dogs of Los Alamitos, CA, has advised its customers that the company is voluntarily recalling specific recipes of its cooked frozen dog food due to possible contamination with Listeria monocytogenes bacteria. (Click for full article)
Does Your Family's Emergency Kit Include a Readiness Plan for Your Pets?
Chicken Cookie Treats for Dogs
Here is a modified recipe for chicken cookies for dogs. Like all new food that you want to try, talk with your veterinarian first before giving it to your dogs.(Click for full article)
How Safe Are Dog Toys?
The Holiday shopping season has started and some dog toys are as dangerous as ever. We had our focus group (the pack) test some of them.
(Click for full article)
New Study of Dog Food Ingredients
Dog Guardians should be aware of what is in their dog's food be it from a can, a plastic wrapped covered chub of fresh or frozen food, or dry food from a package.
(Click for full article)
Your Dog Might be Overheated
May 15, 2015 — May 27, 2015 — As summer approaches, warm to hot weather can take a toll on your pets.
(Click for full article)
Foxtails: Get Rid of Them Now
If your yard has foxtails, get rid of them now. Foxtails are of utmost concern to dog guardians because they can pose a serious threat to your dog's life. This is particularly true for long-haired dogs(Click for full article)
Fantastic Resource Site for Dog Guardians
There's an abundance of information and support available but it's not always easy to find.
(Click for full article)
Risks of Anesthesia Free Pet Dental Cleanings
"Anesthesia free" may seem to most like a less risky procedure for your dog or cat than a veterinary dental cleaning under anesthesia. Of course we all love our pets and are nervous about the idea of them going under anesthesia.
(Click for full article)
This really happened as depicted. The dog, Barney, was in a car driven by his owner. A drunk driver smashed into the car and the owner did not survive. Barney evidently left the scene of the accident and headed into the nearby water. He was saved because of the kindness of the kayaker. Although injured, Barney was taken to a vet and has recovered and is now living with his owner's family. This is another serious video that, again, has a happy ending for the pooch. This lab, Charlie, was pulled safely from the icy river and made a full recovery. He was returned to his guardian.
What are Those Byproducts on Some Dog Food Labels?
Being a good dog guardian includes being aware of what is in your dog's commercial dog food. Dr. Shawn Messonnier D.V.M., has given us permission to print this excerpt from his book, 8 Weeks To A Healthy Dog.(Click for full article)
A PawPassion Tip
Check your yard 2 or 3 times a day for mushrooms and toadstools and get rid of them quickly.
First Aid Guide for Pets
Click on this link to download the Kurgo's guide: http://www.kurgostore.com/pet-first-aid/
Should You Use a Retractable Leash?
There are a number of reasons not to use retractable leashes. Dr. Karen Becker, DVM, discusses them in this article.(Click for full article)
The Health Benefits of Having a Dog
According to the National Institute of Health, your pet can lower your blood pressure and cholesterol.
(Click for full article)
The Dangers of Water Intoxication in Dogs
Responsible dog owners understand the importance of making sure their canine companion always has fresh, clean water to drink. But what a surprising number of pet owners don't realize is that it's actually possible for a dog to ingest too much water.
(Click for full article)
What Your Dog's Nose Can Tell You
Does your dog have a wet, dry, warm, cold, or other descriptive term for her nose? Recently, Dr. Patrick Mahaney weighed in on the topic for Animal Wellness Magazine in the article: What Her Nose Can Tell You.(Click for full article)
Know Someone Who has Difficulty Paying for Pet Expenses?
Here is a comprehensive list, prepared by The Humane Society, of pet financial aid-related organizations. Some are listed nationwide, and some are listed alphabetically by state. If your animal requires emergency veterinary care and you cannot afford treatment, this listing will help you to contact groups, veterinary schools, and other resources that may help you. (Click for full article)
Separation Anxiety and Your Dog
Separation Anxiety? What You Can Do. Dogs are social creatures and can over-attach to a pet parent or canine housemate and become habituated to continual contact. When left alone these dogs may experience what is akin to a panic attack in humans. Psychologist Linda Michaels gives sound advice for working with your dog(s) to solve this situation.(Click for full article)
Cataracts in Dogs
Cataracts are a common problem in dogs and occur in the lens of your dog's eye. In the normal canine eye, the lens aids in focusing the eye and should normally be clear without any opacities. Essentially, a cataract occurs when an opaque area forms within the lens of the eye, making it impossible for light to penetrate the affected area.
(Click for full article)
What are Those Preservatives in Some Commercial Dog Food?
You should be aware of preservatives that are used in your dog's commercial dog food. Knowing this can help you to become a better dog guardian. This is also from Dr. Messonnier's book, 8 Weeks To A Healthy Dog(Click for full article)
Chicken Cookie Treats for Dogs
Here is a modified recipe for chicken cookies for dogs. Like all new food that you want to try, talk with your veterinarian first before giving it to your dogs.(Click for full article)
Microchip Reunites Dog With Family After 8 Years
Here is another reason why you should microchip your pets. John and Kristin Pruitt were reunited with their dog, Petunia, a mixed-breed pit bull who had been missing for eight years. (Click for full article)
FDA Warning about Chicken Jerky Treats from China
November 18, 2011 The Food and Drug Administration (FDA) is again cautioning consumers that chicken jerky products for dogs (also sold as chicken tenders, strips or treats) may be associated with illness in dogs. Not all of these jerky treats look like the ones in the photo on the left. (Click for full article)
Thundershirt® Could be the Answer to Your Dog's Anxiety Issues
When a friend told me about Thundershirts® and that she wanted to get one for one of her small dogs because of excessive barking, I checked out the site and ordered one. I found it very easy to put on my dogs.(Click for full article)
Know Someone Who has Difficulty Paying for Pet Expenses?
Here is a comprehensive list, prepared by The Humane Society, of pet financial aid-related organizations. Some are listed nationwide, and some are listed alphabetically by state. If your animal requires emergency veterinary care and you cannot afford treatment, this listing will help you to contact groups, veterinary schools, and other resources that may help you. (Click for full article)
Your Dog and Your Liability
Recently, my youngest dog finally got so annoyed with local skateboarders riding by on the sidewalk that she started lunging, snarling, and barking at them whenever she saw them. When she first joined my pack, she didn't seem to mind them, but now she is so startled by them that she feels the need to protect herself and me when we walk.(Click for full article)
This is Surf dog Ricochet's 3rd year as Surfin' Santa Paws, and she's changing things up! This year, she's lending a helping paw to some very special kids with their howliday projects to help others.(Click for full article)
IN THE NEWS: Los Angeles' Dogfighting Tip Line
In a ground-breaking effort against dogfighting, the Los Angeles County District Attorney's Office has partnered with The HSUS to launch a 24-hour tip line dedicated to eradicating dogfighting. 1-877-NO2FITE(Click for full article)
I Rescued a Human Today
Her eyes met mine as she walked down the corridor peering apprehensively into the kennels. I felt her need instantly and knew I had to help her. I wagged my tail, not too exuberantly, so she wouldn't be afraid. As she stopped at my kennel (Click for full article)
Thinking About Starting Your Own Dog Rescue Group?
You're thinking of starting a dog rescue and you aren't quite sure where to begin. The pitfalls are many, but your heart is in the right place. Although many successful rescues are started as a personal quest and/or on a shoestring, you want to make sure that YOUR good intentions are not going to make you wind up as a hoarder (collector) causing even more problems for the rescued dogs. Here are things to consider before you begin.(Click for full article)


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Commission on Public Integrity Releases Draft Proposed Gift Regulations
The New York State Commission on Public Integrity recently released two sets of draft proposed gift regulations - one promulgated under the Public Officers Law and the other promulgated under the Legislative Law. The proposed regulations follow the release of a 30-plus page advisory opinion early last year, which was the subject of our May 2008 Legal Alert.
Under the proposed regulations, State officers and employees and public officials may not, directly or indirectly, solicit, accept or receive a gift, in any form, under circumstances in which 1) it could reasonably be inferred either that the gift was intended to influence him or her in the performance of his or her official duties or was intended as a reward for any official action on his or her part, or 2) accepting or receiving the gift would constitute a substantial conflict with the proper discharge of his or her duties. The regulations also prohibit the offering of such a gift.
The regulations memorialize that State officers and employees and public officials may not accept gifts of more than "nominal value." "Nominal value" is defined as being of such an insignificant value (e.g., the value of a regular cup of coffee or a soft drink) that, under the circumstances, it could not reasonably be inferred as either something intended or expected to influence a State officer or employee or public official in the performance of his or her official duties or something intended to be a reward for any official action on his or her part. The regulations specifically state that a meal or an alcoholic beverage is deemed to have a value greater than "nominal value."
There are various exclusions to the definition of "gift" and other permissible gifts, all of which require specific compliance with the terms of the relevant regulatory provisions.
As we discussed in our prior legal alert, the gift provisions, particularly the exclusions and list of permissible gifts, can be complex with significant penalties for violation. In addition, we anticipate that scrutiny of gift practices will continue to increase in the coming months, given the economic, political and regulatory climate. As such, it is imperative that companies and individuals understand the provisions.
Hiscock & Barclay, LLP has significant experience in this area and provides training to clients regarding these laws, tailored for the specific client's needs. Please contact us if we can be of assistance.


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We are proud to present the supplier partners that enabled our farm to table cuisine. We are grateful for their commitment and encourage you to support their efforts.
At The Red Oak Restaurant we say we source our ingredients "with a preference and priority to locally produced items using sustainable and organic methods, and humanely raised animals". But what does that mean?
When we say locally we look for products produced within 100 miles of The Red Oak. Many of our locally sourced ingredients come from within 10 miles of the restaurant! Of course that doesn't mean we are always able to do that and in some cases we have to go much farther. For example, we've made the decision to use lemons in some of our recipes and serve cod in our Fish Fry knowing we would have to source them from farther away.
We look for producers using sustainable and organic methods. We understand achieving the USDA Organic certification can take years and money that many of the small producers we work with don't have. However they are committed to building healthy soil, plants and animals in a sustainable way that respects the land and we want to support their efforts even if they are not certified Organic.
We have chosen to offer meat and other animal products on our menu. We look for producers that are committed to the welfare and humane treatment of their animals. This includes, for example, methods to minimize stress and the use of antibiotics and allow animals to engage in their natural behaviors.
We give a preference and priority to the above criteria. When evaluating supplier partners we consider their proximity and methods. In practice this may require trade-offs between the criteria. For example, we source our chicken from Pennsylvania in order to get humanely raised birds in the volume a restaurant requires.
Anderson's Maple Syrup EAU CLAIRE
Brightonwoods Orchard BRIGHTON
Griffiths Grounds BRISTOL
Meyer Family Farm SALEM
Orchard Dog Farm BRISTOL
River Valley Ranch BURLINGTON
Thompson Strawberry Farm BRISTOL
V&K Beekeeping MUKWONAGO
Yellow Dog Farm PARIS
Wild Flour Bakery MILWAUKEE
Great River Organic Milling FOUNTAIN CITY
AquaTerra Farms BRISTOL
Glas All Naturals UNION GROVE
Highfield Farm and Creamery WALWORTH
Hook's Cheese MINERAL POINT
Pierson Bison Farms PARIS
Pinn-Oak Ridge Farm DELAVAN
Rushing Waters PALMYRA
Sassy Cow Creamery COLUMBUS
Starry Nights Farm WHEATLAND
The Orchards Pasture Pigs ELKHORN
Wilson Farm Meats ELKHORN
Wisconsin Meadows Co-op
Yuppie Hill Poultry BURLINGTON
Boom Brothers MILWAUKEE
45th Parallel Distillery NEW RICHMOND
AEppelTreow Winery BRIGHTON
Ale Asylum MILWAUKEE
Bell's Brewery MICHIGAN
Black Dot Spirits MADISON
Capital Brewery MILWAUKEE
Door County Distillery STURGEON BAY
Forgotten Fire Winery MARINETTE
Grey's Brewing Co JANESVILLE
Great Lakes Distillery MILWAUKEE
Great Northern Distilling PLOVER
J. Henry & Sons Farms DANE
Karben4 MADISON
Lakefront Brewery MILWAUKEE
Milwaukee Brewing MILWAUKEE
Revolution Brewing ILLINOIS
Rustic Road Brewing Company KENOSHA
Sprecher Brewing Co GLENDALE
Three Lakes Winery THREE LAKES
Twisted Path Distillery MILWAUKEE
Wisconsin Brewing Co VERONA
Wollersheim Winery PRAIRIE DU SAC


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An English BA from at the University of Chicago opens up a variety of professional opportunities. Many of our graduates go on to study in prestigious graduate programs, in everything from English to law and medicine. Other English BAs use the linguistic, writing, and critical skills they have honed as undergraduates at Chicago to land jobs in fields like education, journalism, new media, publishing, public relations, technical writing, consulting, and advertising, among others. Recent graduates work everywhere from Basic Books to Google and from the Chicago Public Schools to the U.S. Department of Treasury.
Career Advancement (CA) is an university office that offers a variety of services, programs, and resources to help students prepare for entering the job market. The office strives to provide job and internship opportunities in a variety of fields and to promote University of Chicago talent to a wide range of employers and institutions. CA has also worked with students, alumni, parents, and employers to build, maintain, and access the University of Chicago's dynamic global employment network.
The Department maintains a close relationship with Career Advancement, primarily through the PRISM program. PRISM stands for Planning Resources and Involvement for Students in the Majors. The Director of Undergraduate Studies, the Undergraduate Program Assistant, and the English graduate student PRISM preceptor work with a liasion from Career Advancement to organize several events each year that seek to get students involved in the major and thinking ahead about their career goals. The PRISM preceptor is also available to meet one-on-one with students preparing materials for graduate school, grant, and job applications. Additionally, PRISM offers two grants of its own: the PRISM Research Grant and the Seidel Scholars PRISM Grant. English majors have had much success applying for these grants in the past.
The 2018-19 PRISM Preceptor is Bill Hutchison.


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Equinoxes, solstices and cross-quarter days mark the seasons of the year.
The cross-quarter days are days from the ancient Celtic calendar. They mark the start or end of a season according to the Celtics. The equinoxes and solstices were the mid-point, moving toward the ending of a season.
I like to follow the solstices, equinoxes and cross-quarter days. I also like using the Algonquin names of the full moons.
If you want to learn more about Celtic Quarter Days there are many books and websites which have information. This page at Archeoastronomy.com has good information. http://www.archaeoastronomy.com/seasons.html
Imbolc – Cross-Quarter Day – Spring starts
Since the Celtic year was based on both lunar and solar cycles, it is most likely that the holiday would be celebrated on the full moon nearest the midpoint between the winter solstice and vernal equinox, or when the primroses, dandelions, or other spring flowers rise up through the snow.
Vernal equinox – Spring equinox – mid-point
Beltane – Cross-Quarter Day – Summer begins
Since the Celtic year was based on both lunar and solar cycles, it is possible that the holiday was celebrated on the full moon nearest the midpoint between the spring equinox and the summer solstice. The astronomical date for this midpoint is closer to May 5 or May 7, but this can vary from year to year.
Summer Solstice – Summer mid-point – days grow shorter after today
Lughnasadh – Cross-quarter Day – Autumn begins
Lughnasadh marked the beginning of the harvest season, the ripening of firstfruits, and was traditionally a time of community gatherings, market festivals, horse races and reunions with distant family and friends. Among the Irish, it was a favored time for handfastings – trial marriages that would generally last a year and a day, with the option of ending the contract before the new year, or later formalizing it as a more permanent marriage.
Autumnal Equinox – Autumn mid-point
Samhain – Cross QuarterDay – festival marking the end of the harvest – beginning of winter
Winter Solstice – Winter midpoint – days grow longer after today


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Garter and Bouquet Traditions
Garter and bouquet traditions are often included in American weddings, regardless of race or religion. Here's a refresher course of these classic wedding rituals, as well as a couple of alternatives if you aren't planning on the traditional route.
Carrying On Garter and Bouquet Traditions
The traditions are simple - the groom takes the garter off the bride and tosses it to waiting groomsmen and eligible bachelors. The bride takes her bouquet and tosses it to her bridesmaids and any other available women. In the past decade, however, wedding coordinators have seen a decline in these two traditions as brides are more likely to strive for originality over tradition than ever before. Still, more than half of today's weddings include garter and bouquet traditions, continuing their popularity at receptions.
The garter and bouquet tossing began in the 14th century, with single men crowding around to catch the garter and single ladies vying for the bouquet. The legend dictates that whoever catches the toss will be the next to marry.
The Pros of the Toss
One obvious pro of incorporating a garter and bouquet toss into your wedding reception is that it's simply tradition. Many guests will be expecting it, especially those of older generations. Like the cake cutting or father of the bride speech, the toss is bound to be a favorite for some of your attendees, and eliminating it may come as a surprise. Since both older and younger wedding guests will be familiar with the toss, this tradition may help bridge generation gaps and ensure everyone enjoys your reception.
Another great reason to toss - it's an irreplaceable photo op. Your girlfriends in nice dresses, dive bombing the bouquet as it lands in the singles crowd, the men acting cool at first, only to put up as much of a fight as the ladies toward the end. You will have photo album material with all the laughs, shouts, and grins as the bouquet and garter are tossed toward the liveliest section of wedding guests.
Finally, it is one of few chances to get your guests involved at the reception. Most wedding days consist of the bride and groom making the rounds while guests sit, eat, and begin to zone out through endless DJ spins. A toss is a great way to get at least some of your guests out of their seats, either to catch or snap photos. It can liven up the party and be a memorable midday activity for your reception.
The Cons
While participation is often a pro, some guests will just not want to get involved. Some will think it to be childish, while others will not want to advertise to the masses that they are still single and looking. This is especially an issue for older guests.
Other engaged couples leave the tossing out of the reception because it often interrupts the dancing. If your friends and family can really cut a rug, you may not want to break up the party for a tradition that isn't very special to many.
Finally, if you are serving alcohol at your reception, there is a large risk for intoxicated guests starting a brawl or fight over the garter and bouquet toss. You may get a memory you didn't anticipate.
Garter and Bouquet Ground Rules
If you do decide to include a toss, you can set some ground rules to keep things within the confines of what you'd like to see at your wedding. You can keep the garter toss discreet by positioning it beneath your knee, or you may also want to double up the tradition with another activity that doesn't leave guests out of the action, such as an anniversary dance. For the bouquet toss, you can use a smaller toss bouquet instead of your large, and possibly awkward, bridal bouquet.
Some couples choose not to incorporate either toss into their celebration. That is your decision, and there are lovely alternatives, particularly for the bouquet toss. Instead of throwing your flowers to the crowd, you can present it to your parents and new in-laws, offer it to the couple who has been married the longest, or give it to the next engaged couple.
There are many garter and bouquet traditions that couples can observe, but if you are not comfortable with the common traditions you can easily create your own unique options. Instead of feeling bound by tradition, use the opportunity as another way to make your wedding even more memorable and special.


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Stir-fried vegetables with crispy noodles
Ingredients for 4 portions
Per portion: 1708 kJ / 408 kcal
For the noodles:
For the stir-fried vegetables:
For the stir-fry sauce:
Preparation time: 25 mins
Heat 5 cm (2 in) oil in a wok to 190°C/375°F or until a cube of bread browns in 30 seconds.
Snip the vermicelli into short lengths with scissors and fry in batches for a few seconds until the noodles puff up and turn white and crisp. Drain onto a plate lined with kitchen paper and keep warm in a low oven.
Mix together the Kikkoman soy sauce, lime juice, sugar and ginger.
Drain all but 2 tablespoons of the oil from the wok and increase the heat to high. Add the peppers, onion and carrots and stir-fry for 3 minutes.
Add the mange tout and baby corn and stir-fry for another 3 minutes.
Pour the sauce into the wok and toss until the vegetables are coated. Stir-fry for a further 2 minutes.
Divide the vegetables between serving plates and pile the noodles on top. Sprinkle over the chilli and serve at once.
There is a video with this recipe!


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Photography Classes in Ney OH
Interested in learning about photography in Ney OH? No matter if you are a professional, beginner, or hobbyist, the most effective way to improve your photography skills is through hands-on classes with knowledgeable instructors.
Ohio has numerous accredited and recognized photography schools. Photography classes teach subjects such as digital capture, lighting techniques, exposure, composition, outdoor photography, and many other basic and advanced camera techniques. Maturing into an accomplished photographer can lead to a booming professional career or lifelong hobby.
There are many Photography Classes in Ney OH:
- Studio Photography Classes in Ney
- Photography 101 in Ney
- Digital Photography Classes in Ney
- Nature Photography Classes in Ney
- Editorial Photography Classes in Ney
- Portrait Photography Classes in Ney
Ney OH Photography Classes
Owens Community College
30335 Oregon Rd
Perrysburg, Ohio 43551
Phone: (567) 661-7000
53.03 miles away
Washtenaw Community College
4800 E Huron River Dr
Ann Arbor, Michigan 48105-4800
Phone: (734) 973-3543
76.29 miles away
Indiana Wesleyan University
4201 S Washington St
Marion, Indiana 46953-4974
Phone: (765) 674-6901
83.73 miles away
Western Michigan University
1903 West Michigan Avenue
Kalamazoo, Michigan 49008-5200
Phone: (269) 387-1000
85.16 miles away
Henry Ford Community College
5101 Evergreen Rd
Dearborn, Michigan 48128-1495
Phone: (313) 845-9600
93.65 miles away
Lansing Community College
419 N Capitol Ave
Lansing, Michigan 48901-7210
Phone: (517) 483-1957
95.08 miles away
The Art Institute of Michigan
28125 Cabot Drive Suite 120
Novi, Michigan 48377-2985
Phone: (248) 675-3800
96.08 miles away
College for Creative Studies
201 E Kirby
Detroit, Michigan 48202
Phone: (313) 664-7400
101.72 miles away
Andrews University
4150 Administration Drive Room 136
Berrien Springs, Michigan 49104
Phone: (800) 253-2874
103.64 miles away
Cranbrook Academy of Art
39221 Woodward Avenue
Bloomfield Hills, Michigan 48304
Phone: (248) 645-3300
106.55 miles away


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|Archived February 20, 2019
St. Petersburg Center Hosts USGS Marine Ecology Workshop
"Marine Ecology: The Unique Role of USGS Biological Research" was the title and substance of a workshop held at the St. Petersburg Field Center (SPFC) during the week of May 23rd. The meeting involved 60 invited participants from all four USGS Divisions, the National Park Service (NPS), Fish and Wildlife Service (FWS), Minerals Management Service (MMS), NOAA, academia, and others. The purpose of the workshop was to develop a road map for BRD marine research into the 21st century. The meeting was structured to stimulate discussion and achieve consensus as to where the USGS should be heading with respect to marine biological research and how best to get there.
The workshop took place over four days. The first day involved discussion and prioritization of strategies by USGS scientists, using a few case studies to identify and highlight the unique USGS role in marine research. The case-study approach was again used the second day, this time by members from other Department of Interior (DOI) agencies, other federal agencies outside DOI and from academia, with illustrated examples of how BRD has succeeded or failed to address issues of importance to partners and clients. The third day was used to define some short- and long-term goals for the future of marine biological research within BRD. A white paper will be written outlining a vision on USGS marine biological research-primarily targeted toward a USGS/DOI audience-and a strategic plan for building interest in collaborative marine research among DOI clients and partners. The last day and a half was spent on a field trip to the Florida Keys where participants explored coral reefs and discussed ecological issues facing Biscayne Bay National Park and the Florida Keys National Marine Sanctuary.
John Piatt from the BRD Alaska Biological Science Center chaired the workshop steering committee. Other members included Bill Steiner (BRD Pacific Island Ecosystems Research Center, HI), Ken Sulak (BRD Florida Caribbean Science Center), Mary Voytek (WRD National Research Program, VA), Page Valentine (GD, Woods Hole Field Center), Homa Lee (GD, Menlo Park Field Center, Western Region Coastal and Marine Geology, CA), and Gary Hill (GD-SPFC). Greg Smith, BRD Senior Science Advisor, played a major role in organizing and conducting the meeting as part of his task to help develop strategic directions for research within BRD.
in this issue: Snake Pond
cover story:
Southern California Academy of Sciences
|Archived February 20, 2019


text: February 6, 2015 at 9:45 AM Centralia chief says court officer was wrong to fire shot Posted by Lisa Cowan The Associated Press CENTRALIA — Centralia Police Chief Bob Berg says a security officer was wrong to fire a shot at a man who was fleeing municipal court. Security Officer Steve Howard shot out a car window in December and Phillip A. Pinotti suffered cuts to his face from the glass. The 22-year-old Adna man was fleeing Centralia… More Comments | More in The Blotter | Topics: Centralia


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Of course, you will encounter your first real challenge sooner or later. The different heroes of Opulencia are constantly fighting over the wealth of the land. The treasure, which is closely guarded by your enemies, is always better than the one you already have. That is why you can never quite trust the other players. So go out and get the biggest and the best treasure before those in the world around you have the chance to do so. However, be careful because while you are out plundering the treasures of others, you will encounter countless creatures that have sworn to protect the treasure you are after.
This hack 'n' slash title features loads of action-packed fights. Although, you will not only have to prove that you have mastered your skills, you will have to show off your strategic planning as well. Only if you combine strategy with the powerful abilities of your hero will you be able to defeat those who stand against you. Your castle can also be created just how you see fit. At the same time, you will have to ensure that your heroes are also well-equipped and ready for battle. Remember, you will also have to protect your own treasure from the evil powers that are spreading over the land. In addition to having cannons at your side, you will be able to use the powers of mighty dragons, vampires and Cyclops.
In The Mighty Quest for Epic Loot, you will find yourself deep in a world full of danger and intrigue. Featuring fun comic characters and the same look and feel, you will quickly get pulled into the story and will even have the chance to create your own!


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A man and a woman lie in bed at night in the short hour between kid sleep and parent sleep, turning down page corners as they read. She is leafing through a fashion magazine, he through a cookbook. Why they read these things mystifies even the readers. The closet and the cupboard are both about as full as they're going to get, and though we can credit the fashion reader with at least wanting to know what is in fashion when she sees it, what can the recipe reader possibly be reading for? The shelf of cookbooks long ago overflowed, so that the sad relations and failed hopes ("Monet's Table," "A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews") now are stacked horizontally, high up. The things he knows how to make that are actually in demand are as fixed as any cocktail pianist's set list, and for a clientele of children every bit as conservative as the barflies around that piano: make Parmesan-crusted chicken—the "Feelings" of food—every night and they would be delighted. Yet the new cookbooks show up in bed, and the corners still go down.
Vicarious pleasure? More like deferred frustration. Anyone who cooks knows that it is in following recipes that one first learns the anticlimax of the actual, the perpetual disappointment of the thing achieved. I learned it as I learned to bake. When I was in my early teens, the sick yearning for sweets that adolescents suffer drove me, in afternoons taken off from school, to bake, which, miraculously, meant just doing what the books said and hoping to get what they promised to yield. I followed the recipes as closely as I could: dense Boston cream pie, Rigó Jancsi slices, Sacher Torte with apricot jam between the layers.* The potential miracle of the cookbook was immediately apparent: you start with a feeling of greed, find a list of rules, assemble a bunch of ingredients, and then you have something to be greedy about. You begin with the ache and end with the object, where in most of the life of appetites—courtship, marriage—you start with the object and end with the ache.
Yet, if the first thing a cadet cook learns is that words can become tastes, the second is that a space exists between what the rules promise and what the cook gets. It is partly that the steps between—the melted chocolate's gleam, the chastened, improved look of the egg yolks mixed with sugar—are often more satisfying than the finished cake. But the trouble also lies in the same good words that got you going. How do you know when a thing "just begins to boil"? How can you be sure that the milk has scorched but not burned? Or touch something too hot to touch, or tell firm peaks from stiff peaks? How do you define "chopped"? At the same time as I was illicitly baking in the afternoons, I was learning non-recipe main-course cooking at night from my mother, a scientist by day, who had long been off-book, as they say in the theatre, and she would show, not tell: how you softened the onions, made them golden, browned them. This practice got you deeper than the words ever could.
Handed-down wisdom and worked-up information remain the double piers of a cook's life. The recipe book always contains two things: news of how something is made, and assurance that there's a way to make it, with the implicit belief that if I know how it is done I can show you how to do it. The premise of the recipe book is that these two things are naturally balanced; the secret of the recipe book is that they're not. The space between learning the facts about how something is done and learning how to do it always turns out to be large, at times immense. What kids make depends on what moms know: skills, implicit knowledge, inherited craft, buried assumptions, finger know-how that no recipe can sum up. The recipe is a blueprint but also a red herring, a way to do something and a false summing up of a living process that can be handed on only by experience, a knack posing as a knowledge. We say "What's the recipe?" when we mean "How do you do it?" And though we want the answer to be "Like this!" the honest answer is "Be me!" "What's the recipe?" you ask the weary pro chef, and he gives you a weary-pro-chef look, since the recipe is the totality of the activity, the real work. The recipe is to spend your life cooking.
Yet the cookbooks keep coming, and we continue to turn down their pages: "The Asian Grandmothers Cookbook," "The Adaptable Feast," the ones with disingenuously plain names—"How to Roast a Lamb: New Greek Classic Cooking" (a good one, in fact)—and the ones with elaborately nostalgic premises, like "Dining on the B. & O.: Recipes and Sidelights from a Bygone Age." Once-familiar things depart from their pages silently, like Minerva's owls. "Yield," for instance, a word that appeared at the top of every recipe in every cookbook that my mother owned—"Yield: six portions," or twelve, or twenty—is gone. Maybe it seemed too cold, too technical. In any case, the recipe no longer yields; it merely serves. "Makes six servings" or "Serves four to six as part of an appetizer" is all you get.
Other good things go. Clarified butter (melted butter with the milk solids skimmed and strained) has vanished—Graham Kerr, the Galloping Gourmet, once used it like holy water—while emulsified butter (melted butter with a little water whisked in), thanks to Thomas Keller's sponsorship, plays an ever-larger role. The cult of the cooking vessel—the wok, the tagine, the Dutch oven, the smoker, the hibachi, the Tibetan kiln or the Inuit ice oven or whatever—seems to be over. Paula Wolfert has a new book devoted to clay-pot cooking, but it feels too ambitious in advance; we have tried too many other modish pots, and know that, like Elvis's and Michael Jackson's chimps, after their hour is done they will live out their years forgotten and alone, on the floor of the closet, alongside the fondue forks and the spice grinder and the George Foreman grill. Even the imagery of cooking has changed. Sometime in the past decade or so, the actual eating line was breached. Now the cooking magazines and the cookbooks are filled with half-devoured dishes and cut-open vegetables. Michael Psilakis's fine Greek cookbook devotes an entire page to a downbeat still-life of torn-off artichoke leaves lying in a pile; the point is not to entice the eater but to ennoble the effort.
With their torn leaves and unyielding pages, cookbooks have two overt passions right now: one is simplicity, the other is salt. The chef's cookbook from the fancy place has been superseded by the chef's cookbook from the fancy place without the fancy-place food. David Waltuck, of the ever to be mourned Chanterelle, started this trend with his "Staff Meals," and now we have Thomas Keller's "Ad Hoc at Home," and, from Mark Peel, of the Los Angeles hot spot Campanile, "New Classic Family Dinners." ("Every single recipe was tested in Peel's own home kitchen—where he has only one strainer, just like the rest of us, and no kitchen staff to clean up after him.") The simplicity is in part a reaction to the cult of complexity of Spain's Ferran Adrià school of molecular cooks, with their cucumber foam and powdered octopus. Reformations make counterreformations as surely as right makes left; every time someone whitewashes a church in Germany, someone else paints angels on a ceiling in Rome. But simplicity remains the most complicated of all concepts. I have in one month stumbled over six simple recipes for making ragù or Bolognese—plain spaghetti sauce, as it used to be known, when there was only one kind—with chicken livers or without, diced chuck roast or hamburger, white wine or red. Yet all movements in cooking believe themselves to be movements toward greater simplicity. (Even the molecular gastronomes believe that they are truly elemental, breaking things down to the atomic level.) Curnonsky, the greatest of the interwar gourmands, was famous for preferring the cooking of the provinces and of grandmothers to the cuisine of restaurant chefs, and the result was such monuments of simplicity as Tournedos Curnonsky: filet of beef with grilled tomatoes, poached bone marrow, and cognac-port-and-black-truffle sauce.
Simplicity is the style, but salt the ornamental element—the idea of tasting flights of salt being a self-satirizing notion that Swift couldn't have come up with. The insistence on the many kinds of salt—not merely sea salt and table salt but hand-harvested fleur de sel, Himalayan red salt, and Hawaiian pink salt—is everywhere, and touching, because, honestly, it all tastes like salt. And now everyone brines. Brining, the habit of dunking meat in salty water for a bath of a day or so, seems to have first reappeared out of the koshering past, in Cook's Illustrated, sometime in the early nineties, as a way of dealing with the dry flesh of the modern turkey, and then spread like, well, ocean water in a tsunami, until now both Keller and Peel are happy to brine everything: pork roasts, chicken breasts, shrimp, duck.
Although brining is defended with elaborate claims about tenderness, what it really does is make food taste salty, and all primates like the taste of salt. That's a feature, not a bug; we're doing what our peasant ancestors did, making meat into ham. Salted food demands a salty sweet, and we read that in Spain recently one connoisseur had "a chocolate ganache coated in bread floating in a small pool of olive oil with fleur de sel sprinkled on it," while we can now make pecan-and-salt caramel-cheesecake chocolate mousse with olive oil and flaky-salt sticky-peanut cookie bars for ourselves.
The salt fetish has, I think, another and a deeper cause: we want to bond with the pro cooks. Most of what pro cooks have that home cooks don't is what plantation owners used to have: high heat and lots of willing slaves. (The slaves seem happy, anyway, until they escape and write that testimonial, or start that cooking blog.) But the pro cooks also salt a lot more than feels right to an amateur home cook; both the late Bernard Loiseau and the Boston cook Barbara Lynch have confessed that hyper-seasoning, and, in particular, high salting, is a big part of what makes pro cooks' food taste like pro cooks' food. But the poor home cook, without hope of an eight-hundred-degree brick oven, and lucky if he can press-gang a ten-year-old into peeling carrots, can still salt hard, and so salt, its varieties and use, becomes a luxury replacement, a sign of seriousness even when you don't have the real tools of seriousness at hand.
The urge to meld identities with the pros is tied to a desire to get something out of a cookbook besides another recipe. For beneath those conscious enthusiasms and trends lies a new and deeper uncertainty in the relation between the recipe book and its reader. In this the Great Age of Disaggregation, all the old forms are being smashed apart and their contents spilled out like piñatas at a birthday party. The cookbook isn't spared. The Internet has broken what once seemed a natural tie, between the recipe and the cookbook, as it has broken the tie between the news story and the newspaper. You can find pretty much any recipe you want online now. If you need a recipe for mustard-shallot sauce or boeuf à la mode, you enter a few search terms, and there it is.
So the old question "What's the recipe for?" gives way to "What's the cookbook for?," which turns it, like everything else these days, toward the memoir, the confessional, the recipe as self-revelation. Barbara Lynch begins her book "Stir" with a preface that sounds like the opening passages of "GoodFellas": "We were poor, fiercely Irish, and extremely loyal. The older boys I knew grew up to be policemen, politicians and criminals (often a mix of the three.) . . . If I ever had thoughts at all as to what I might be when I grew up, they were modest ones. I might have pictured myself running a bar (in Southie) or opening a sub shop (in Southie). But having a restaurant of my own on Beacon Hill? No way. In fact, if a fortune teller had told me at fourteen what good things were in store for me, I would have laughed in her face and told her where she could shove such bullshit. . . . I marvel that any of us made it out of there without winding up in jail or the morgue." Michael Psilakis, in "How to Roast a Lamb," includes his own childhood traumas: "As I sat on top of the lamb, watching it struggle to free itself, as if in slow motion my father came up behind me, reached down over my right shoulder with a hunting knife, grabbed the lamb's head and ears, and, in one swift motion, slit the lamb's throat. . . . Blood shot out of the lamb like water from a high-pressure hose." You never had a moment like that with Julia Child or Joseph Wechsberg. [#unhandled_cartoon]
Another answer to the question "What good is the cookbook?" lies in what might be called the grammatical turn: the idea that what the cookbook should supply is the rules, the deep structure—a fixed, underlying grammar that enables you to use all the recipes you find. This grammatical turn is available in the popular "Best Recipe" series in Cook's Illustrated, and in the "Cook's Bible" of its editor, Christopher Kimball, in which recipes begin with a long disquisition on various approaches, ending with the best (and so brining was born); in Michael Ruhlman's "The Elements of Cooking," with its allusion to Strunk & White's usage guide; and, most of all, in Mark Bittman's indispensable new classic "How to Cook Everything," which, though claiming "minimalism" of style, is maximalist in purpose—not a collection of recipes for all occasions but a set of techniques for all time.
You see a progression if you compare the classics of the past century: Escoffier's culinary dictionary, Julia Child's "Mastering the Art of French Cooking," Julee Rosso and Sheila Lukins's "The New Basics," and Bittman's recently revised "Everything." The standard kitchen bible, the book you turn to most often, has evolved from dictionary to encyclopedia, and to anthology and then grammar. Escoffier's book was pure dictionary: quick reminders to clarify a point or make a variation eloquent. Escoffier lists every recipe for tournedos and all its variations. His recipes are summaries, aide-mémoires for cooks who know how to make it already but need to be reminded what's in it. (Is a béarnaise sauce tarragon leaves and stems, or just leaves?) This was the way all cooks cooked once. (In the B. & O. cookbook, one finds this recipe for short ribs: "Put short ribs in a saucepan with one quart of nice stock, with one onion cut fine, steam until nice and tender. Place in roasting pan and put in oven until they are nice and brown." That's it. Everything else is commentary.)
In "Mastering the Art of French Cooking," as in Waverley Root's "The Food of France," which came out at around the same time, the turn is encyclopedic: here's all you can find on a particular kind of cooking, which you will master by reading this book. Things are explained, but, as in an encyclopedia, what is assumed is the need for more and deeper information about material already taken to be essential. You get a list not of everything there is but of everything that matters. Julia gives you only the tournedos recipes that count.
You didn't want to master the art of French cooking unless you believed that it was an art uniquely worth mastering. When people did master it, they realized that it wasn't—that no one style of cooking really was adequate to our appetites. So the cookbook as anthology arrived, open to many sources, from American Thanksgiving and Jewish brisket through Italian pasta and French Stroganoff—most successfully in "The New Basics" cookbook, which was the standard for the past generation. The anthology cookbooks assumed curiosity about styles and certainty about methods. In "The New Basics," the tone is chatty, informal, taking for granted that the readers—women, mostly—know the old basics: what should be in the kitchen, what kinds of machines to use, how to handle a knife.
The cookbooks of the grammatical turn assume that you don't know how to do the simple things, but that the simple things, mastered, will enable you to do it all. Bittman assumes that you have no idea how to chop an onion, or boil a potato, much less how chopping differs from slicing or from dicing. Each basic step is tenderly detailed. How to Boil Water: "Put water in a pot (usually to about two-thirds full), and turn the heat to high." How to Slice with a Knife: "You still press down, just with a little more precision, and cut into thick or thin slices of fairly uniform size." To sauté: "Put a large skillet on the stove and add the butter or oil. Turn the heat to medium-high. When the butter bubbles or the oil shimmers, add the food you want to sauté." Measuring dry ingredients, you are told to "scoop them up or use a spoon to put them in the cup." And, "Much of cooking is about heat."
This all feels masculine in tone—no pretty side drawings, a systematic progression from recipe to recipe—and seems written mainly for male readers who are either starting to cook for friends or just married and learning that if you don't cook she's not about to. The old "New Basics," one recalls nostalgically, was exclamatory and feminine. "The celebration continues," reads the blurb, and inside the authors "indulge" and "savor" and "delight"; a warm chicken salad is "perfection when dressed in even more lemon," another chicken salad is "lush and abundant." The authors' perpetual "we" ("We like all our holidays accompanied with a bit of the bubbly"), though meant, in part, to suggest a merry partnership, was generous and inclusive, a "we" that honest-to-God extended to all of their readers.
Bittman never gushes but always gathers up: he has seven ways to vary a chicken kebab; eighteen ideas for pizza toppings; and, the best, an "infinite number of ways to customize" mashed potatoes. He is cautious, and even, post-Pollan, skeptical; while Rosso and Lukins "love" and "crave" their filet of beef, to all of animal flesh Bittman allows no more than "Meat is filling and requires little work to prepare. It's relatively inexpensive and an excellent source of many nutrients. And most people like it." Most people like it! Rosso and Lukins would have tossed out any recipe, much less an entire food group, of which no more than that could be said. Lamb is a thing they "fall in love with again every season of the year," and of pork they know that it is "divinely succulent." Bittman thinks that most people like it. His tone is that of Ed Harris in "Apollo 13": Let's work the problem, people. Want to thicken a sauce? Well, try Plan A: cook it down. Copy that, Houston. Plan A inadequate? Try Plan B: add roux. And so on, ever upward, until you get to the old one, which they knew on the B. & O.: add a little cornstarch. The progressive pattern appeals to men. The implication, slightly illusory, is that there's a neat set of steps from each point to the next, as in a Bill Walsh pass pattern: each pattern on the tree proceeds logically and the quarterback just has to look a little farther upfield.
Grammars teach foreign tongues, and the advantage of Bittman's approach is that it can teach you how to cook. But is learning how to cook from a grammar book—item by item, and by rote—really learning how to cook? Doesn't it miss the social context—the dialogue of generations, the commonality of the family recipe—that makes cooking something more than just assembling calories and nutrients? It's as if someone had written a book called "How to Play Catch." ("Open your glove so that it faces the person throwing you the ball. As the ball arrives, squeeze the glove shut.") What it would tell you is not that we have figured out how to play catch but that we must now live in a culture without dads. In a world denuded of living examples, we end up with the guy who insists on making Malaysian Shrimp one night and Penne all'Amatriciana the next; it isn't about anything except having learned how it's done. Your grandmother's pound cake may have been like concrete, but it was about a whole history and view of life; it got that tough for a reason.
The metaphor of the cookbook was long the pet metaphor of the conservative political philosopher Michael Oakeshott in his assault on the futility of thinking that something learned by rote was as good as what was learned by ritual. Oakeshott's much repeated point was that one could no more learn how to make good government from a set of rules than one could learn how to bake a cake by reading recipe books. The cookbook, like the constitution, was only the residue of a practice. Even the most grammatical of cookbooks dies without living cooks to illuminate its principles. The history of post-independence African republics exists to prove the first point; that Chocolate Nemesis cake that always fails but your friends keep serving anyway exists to prove the second. Unsupported by your mom, the cookbook is the model of empty knowledge.
All this is true, and yet the real surprise of the cookbook, as of the constitution, is that it sometimes makes something better in the space between what's promised and what's made. You can follow the recipe for the exotic thing—green curry or paella—and though what you end up with would shock the natives, it may be just as good as or even better than the thing intended. Before I learned that green curries were soupy, I made them creamy, which actually is nicer. In politics, too, where the unwritten British constitution has been turned into a recipe—as in the constitutions of Canada and Australia—the condensation of practices into rules can make for a rain of better practices; the Canadian constitution, for instance, wanting to keep the bicameral vibe of a House of Lords without having a landed gentry, turned it into a Senate of distinguished citizens by appointment, an idea that can rebound back as a model for the new House of Lords. Between the rule and the meal falls the ritual, and the real ritual of the recipe is like the ritual of the law; the reason the judge sits high up, in a robe, is not that it makes a difference to the case but that it makes a difference to the clients. The recipe is, in this way, our richest instance of the force and the power of abstract rules. All messages change as they're re-sent; but messages not sent never get received. Life is like green curry.
However we take cookbooks— grammatically or encyclopedically, as storehouses of craft or illusions of knowledge—one can't read them in bed for many years without feeling that there is a conspiracy between readers and writers to obscure the ultimate point. A kind of primal scene of eating hovers over every cookbook, just as a primal scene of sex lurks behind every love story. In cooking, the primal scene, or substance, is salt, sugar, and fat held in maximum solution with starch; add protein as necessary, and finish with caffeine (coffee or chocolate) as desired. That's what, suitably disguised in some decent dimension of dressup, we always end up making. We make béarnaise sauce by whisking a stick of melted butter into a couple of eggs, and, now that we no longer make béarnaise sauce, we make salsa verde by beating a cup of olive oil into a fistful of anchovies. The herbs change; the hope does not.
Mark Peel, in his Campanile cookbook, comes near to giving the game away: "We chefs all lie about our mashed potatoes," he admits. "We don't tell you we've used 1½ pounds of cream and butter with 1¾ pounds of potatoes. You don't need to know." (Joël Robuchon, the king of his generation of French cooks, first became famous for a purée that had an even higher proportion of butter beaten into starch.) After reading hundreds of cookbooks, you may have the feeling that every recipe, every cookbook, is an attempt to get you to attain this ideal sugar-salt-saturated-fat state without having to see it head on, just as every love poem is an attempt to maneuver a girl or a boy into bed by talking as fast, and as eloquently, as possible about something else. "Shall I compare thee to a summer's day? / Thou art more lovely and more temperate" is the poetic equivalent of simmering the garlic with ginger and Sauternes before you put the cream in; the end is the cream, but you carefully simmer the garlic.
All appetites have their illusions, which are part of their pleasure. Going back to our own primal scene, that's why the husband turns those pages. The truth is that we don't passively look at the pictures and leap to the results; we actively read the lines and internally act out the jobs. The woman who reads the fashion magazines isn't passively imagining the act of having; she's actively imagining the act of shopping. (And distantly imagining the act of wearing.) She turns down pages not because she wants to look again but because, for that moment, she really intends to buy that—for a decisive imagined moment she did buy it, even if she knows she never will. Reading recipe books is an active practice, too, even if all the action takes place in your mind. We reanimate our passions by imagining the possibilities, and the act of wanting ends up mattering more than the fact of getting. It's not the false hope that it will turn out right that makes us go on with our reading but our being resigned to the knowledge that it won't ever, quite.
The desire to go on desiring, the wanting to want, is what makes you turn the pages—all the while aware that the next Boston cream pie, the sweet-salty-fatty-starchy thing you will turn out tomorrow, will be neither more nor less unsatisfying than last night's was. When you start to cook, as when you begin to live, you think that the point is to improve the technique until you end up with something perfect, and that the reason you haven't been able to break the cycle of desire and disillusion is that you haven't yet mastered the rules. Then you grow up, and you learn that that's the game. ♦
*Correction, February 11, 2010: Rigó Jancsi was misspelled.


text:
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Click on the images for descriptions
Introduced in
- Game:
- Arma 2
- Version:
- 1.00
- Description:
- Attaches an object to another object. The offset is applied to the object center unless a memory point is provided, in which case the offset will be applied to the memory point position. If no offset is specified, the offset used will be the current relative positioning of objects against each other.
- Syntax:
- object1 attachTo [object2, offset, memPoint]
- Parameters:
- object1: Object - object to attach
- [object2, offset, memPoint]: Array
- object2: Object - object to attach to
- offset: (optional): Array - format PositionRelative
- memPoint: (optional): String - see ArmA: Selection Translations for czech selections names
- Return Value:
- Nothing
- Example 1:
player attachTo [car, [0, 0, 1] ];
- Example 2:
player attachTo [tank, [0, -1, 0], "Usti hlavne"];
- Example 3:
- Automatic offset:
ammoCrate attachTo [player];
- Example 4:
To set orientation of attached object use setVectorDirAndUp command:
_expl1 = "DemoCharge_Remote_Ammo" createVehicle position player; _expl1 attachTo [player, [-0.1, 0.1, 0.15], "Pelvis"]; _expl1 setVectorDirAndUp [ [0.5, 0.5, 0], [-0.5, 0.5, 0] ]; _expl2 = "DemoCharge_Remote_Ammo" createVehicle position player; _expl2 attachTo [player, [0, 0.15, 0.15], "Pelvis"]; _expl2 setVectorDirAndUp [ [1, 0, 0], [0, 1, 0] ]; _expl3 = "DemoCharge_Remote_Ammo" createVehicle position player; _expl3 attachTo [player, [0.1, 0.1, 0.15], "Pelvis"]; _expl3 setVectorDirAndUp [ [0.5, -0.5, 0], [0.5, 0.5, 0] ];
Additional Information
- Multiplayer:
- Only has to be executed on one client.
- See also:
- attachObjectattachedObjectsattachedTowaypointAttachVehiclewaypointAttachedVehiclelightAttachObjecttriggerAttachVehicleattachedObjectdetachsetVectorDirsetVectorUpsetVectorDirAndUpmodelToWorldBIS_fnc_transformVectorDirAndUp
Only post proven facts here. Report bugs on the feedback tracker. Use the talk page or the forums for discussions.
Add New Note | How To
Add New Note | How To
- Posted on June 6, 2009 - 13:47
- IceShade
- You can use setDir to change the direction of the attached object. The direction is relative to the object you attach it to, so setDir 180 won't point to the south but to the rear of the object you attach it to.
Use setPos to synchronize the direction of the object in a network game.
Example code:
_obj setDir 180; _obj setPos getPos _obj;
- Posted on September 17, 2011 - 19:20
- teaCup
Some objects you cannot attach anything to. To be more precise, you can attach objects to them, but the behaviour is unexpected. For instance:
SuitcaseObject attachTo [FoldingTableObject, [0,0,0]];You would expect the suitcase to jump to the pivot point of the table, and stick to it. Instead, the suitcase will freeze in it's original position. Even if the table is moved, the suitcase will be unaffected: it will not follow the table, it will not even respond to actions it reacted to prior to being attached: pushing, being shot at, etc.. It's just an object frozen in space. In MP it's even weirder, the suitcase would turn invisible. Dodgy objects when it comes to attaching things to them: most in Objects(small), Objects(signs), all of Objects(helpers) categories, etc..
- Posted on March 28, 2014 - 16:22
- Pixinger77
If you attach an explosive charge to an object (e.g. ammobox), the charge will not detonate when you simply set the damage to 1. You must detach it before.
private ["_target"]; _target = <<your_ammobox>>; // create and attach charge private ["_charge"]; _charge = "DemoCharge_Remote_Ammo_Scripted" createVehicle position player; _charge attachTo [_target, [0,0,0.2]]; _charge setVectorDirAndUp [[0.5,0.5,0],[-0.5,0.5,0]]; // now detonate charge detach _charge; //Important! _charge setDamage 1;
- Posted on 1 Jun, 2014 - 2300
- ffur2007slx2_5
(ArmA3 ver 1.20) attachTo overwrites setVectorDirAndUp if attached obj was changed to attach another one.
_obj attachTo [_logic,[0,0,0]]; _obj setVectorDirAndUp [[0,1,0],[0,0,-1]]; _obj attachTo [_logic,[0,0,2]]; //vector no changes _obj attachTo [_anotherOne,[0,0,0]]; //vector changes to default
- Posted on September 25, 2014 - 10:00
- ondrejkuzel
- Attaching an object does not update the accessibility of a place for the AI. The command shouldn't be used for positioning large static objects - the AI will simply walk thru such objects.
Bottom Section
- Posted on September 1, 2016 - 17:54 (UTC)
- Demellion
- Using attachTo with an objects that have ragdoll physics (such as ammo boxes, containers, etc.) may cause unexpected behaviour. When you do so, if the attached object intersect origin object, origin object may gain some enormous collision properties even if the collision model for the attached object is not present localy to origin object, until detached. Vehicles may start flipping with no mass calculation (ie tank might fly), player object might gain inifinite Z-vector velocity on any interaction with terrain relief and other objects.
- Posted on August 13, 2019 - 12:55 (UTC)
- R3vo
- When attaching an unit which is playing an animation to a static object, the animation becomes laggy. Presumably because the update frequency of the static object is used.


text:
He always kept his promises and never followed through on his threats, and for that reason you'll do something nice for dad on Sunday, right?
A--a-a-a-nd it's the weekend! If you dig boxing, burlesque, art, smarty pants lectures, theater, homing pigeons, juggling, throw-back cinema, naked ladies with literary passions, bucking bulls or resin toys, then we've got the parties for you. Check out the complete list, make a plan with your most adventurous friends and click on the event titles for more information. We'll see you out there. (I'll be the one tying dirty jokes to the homing pigeons.)
St. Marks School Photography Auction for Tornado Relief -- Ready to feel humbled? Check out the absolutely stellar photography being auctioned off by local students. We looked ahead, and the quality of art for sale is phenomenal. Humbling thing number 2: All art auction proceeds go directly to Granbury tornado relief efforts. Yep, these kids have already out-accomplished the rest of us.
TED Global Simulcast, at SMU -- Attending these doses of intellectual oration has become oddly hip, especially in Dallas where SMU has fully embraced them. Since many of us can't fly out to TED Global, the local Methodist institution brings the talks to us, via simulcast. It's free, nerds.
The Taming of the Shrew -- It's unclear why we stage Shakespeare in the summer -- the costumes look unbearably hot and filtering the Queen's English when we're dreaming of pool parties seems counter-productive. Still, we've collectively decided this is what we do, so catch one of the Bard's most mimicked works, the Taming of the Shrew, in Fort Worth this weekend. First Launch: "Relationship Status" by Devon Nowlin -- A survey of work by Fort Worth talent and Homecoming! Committee member Devon Nowlin opens on Craighead Green's walls Thursday night. Friday 6.14 Nasher XChange's City-Wide Public Art Announcement at the Audubon Society -- We're excited about Nasher Xchange, October's massive public art takeover being organized by our local sculpture museum. Also, we like free admission to the Audubon Society, homing pigeons, owls and hikes. Get all of that, plus learn the identity of one of the ten pieces of art by its creator, Los Angeles artist Ruben Ochoa.
ATMA Opens its new Location -- Resin lovers, heads up: That go-to shop for all things collectable reopens in Mockingbird Station on Friday. It's appropriately taking over the old Kid Robot storefront, and celebrates with the release of the 2013 Dunnys.There will also be free beer and appetizers to inspire your creative side. Party runs from 7 to 9 p.m.
Naked Girls Reading Banned Books -- Yep, that sums it up. A legion of derobed, well-read dames feed you excerpts from previously banned literature -- and possibly cake, on Friday night. Warning: These women are charming and will leave you fantasizing about... library cards.
The Safe Room's Second Show, "Same Roof" -- Husband/wife artists Titus O'Brien and Raychael Stine share the tiny gallery's close quarters in a new duo show. Raychael takes control of the walls, filling them with the languages, tactics, strategies and histories behind her investigated images. Hubby Titus presents one piece, positioned center stage, that's being described as an "energetic apparatus.".[Insert 'energetic apparatus' joke here. Also acceptable: 'been there dated that," joke, or 'that's what she said.']
City of Angels at Theatre Three -- Staged in a wash of magnificently shifting time and hue, this new offering by Theatre Three hits you right in the noir. It's a little bit detective, a dash of Hollywood glam and a wallop of time-hopping plot. Saturday 6.15 CHAOS! Ro2 Arts -- This one's appropriately named. A frenetic mash-up of smaller works, this show rides deep in local talent. Way deep. Like, more than 80 artists on the roster, deep. They range in notoriety, style and execution and many are currently MFA candidates.
26th Annual Black Invitational Rodeo -- This long-running, hard-bucking staple returns to Fair Park on Saturday, so grab your Sissy and live out all of those Urban Cowboy fantasies.
HBO Boxing After Dark -- The rumble gets rowdy at American Airlines on Saturday when undefeated WBO featherweight champ Mikey García defends his title against the 33-2 Juan Manuel López, and Alejandro Sanabria tests the promising 20-0 Terence Crawford.
Nouvelle Burlesque Review -- If you like your burlesque with a heavy hand of ambiance, you'll plop down at Texas Theatre on Saturday and adore the beautiful dames of Nouvelle Review. Before and after the show, play my favorite game: count the fedoras.
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World Juggling Day -- Quite possibly the world's most undercelebrated holiday, World Juggling Day explodes in coordinated energy at Ripleys on Saturday afternoon. They'll provide the juggling demonstrations, stilt walkers and sword tossing. You bring the banana peels, small tin of Acme oil and a book of cliches. It's free to watch.
Hot and Sweaty 2 -- Last year's Hot and Sweaty unjuried show was so popular, so excitable, so ... much stuff, that 500X brings it back this summer for a rematch. See if this year's contributing talent keeps up the abbreviated legacy.
Sunday 6.16 FATHER'S DAY Party with Dad -- Consider this your reminder: There's still time to overnight a card or take your dad somewhere unpretentious that doesn't require reservations. Still stumped? We put some ideas in the link.
The Tragedy of Julius Caesar -- It's another dose of ol' Shakes, and this time "tragedy" is right in the name. Watch empires fall in Fort Worth.


text:
Within every category of cosmetics are those products that almost everyone adores but yet for one reason or another I just haven't tried. Maybe I had my nose stuck in a novel, or perhaps I was busying myself on a different bandwagon at the time.
Whatever the reason, I always seem to be hopping on some bandwagons late, like this one, which drove by me like a lumbering, metal makeup truck with the words, "MAKE UP FOR EVER HD Invisible Cover Foundation" plastered across its side.
Actually, I'd latched onto the rear bumper of this popular foundation about three years ago, but I was just getting into makeup at the time and rarely stayed with the same products for more than a month, regardless of how good or bad they might have been. It wasn't long before I lost interest in Invisible Cover Foundation ($40 for a 1.01-oz. bottle; exclusive to Sephora) on my endless quest to find bigger and better things.
Then, a few months ago, I decided to try it again, so I grabbed a new bottle of this four-star-rated product and gave it a whirl.
My skin is pale (think Elmer's Glue), with yellow undertones, which few cosmetic companies seem to recognize as an actual skin tone, as if they think that if you're pale, you've gotta be pink. Color me surprised and excited to learn that Invisible Cover comes in 26 shades!
That's pretty impressive for a consumer line, and the colors run the gamut from pale, to pale pink, to deep ebony, meaning that most people, including me, should be able to find a match. In my case it's Marble 117, for "light skin with yellow undertones."
The product comes in some of the most stunning foundation packaging I've ever seen. A completely transparent outer plastic bottle has the information and product name printed on it in MAKE UP FOR EVER's signature font, and the actual product is housed within an inner vial inside the outer shell.
Under the glossy black cap sits a pump (thank god, a pump!). I've really come to despise bottles of foundations designed to be poured because no matter how hard I try, they always make a mess. And I can never get that last bit of product out that sticks to the sides of the bottle without getting Medieval on the packaging.
My elation with this pump, however, faded within the first few days. I find it extremely messy and quickly got product all over the top of the bottle. Plus, I think it leaks ever so slightly, which is odd because the actual pump-action works perfectly fine; it's both controllable and smooth. I wonder if there's not something faulty with this particular bottle.
The product itself, which is touted for its ability to be used in HD video, is touted as an oil-free medium-to-full-coverage liquid foundation that covers skin imperfections flawlessly while remaining invisible on-screen and in real life. For the record, it's silicone-based, which means that those with allergies to silicone should steer clear.
The first time I applied it, I used a dense stippling brush (the Sigma F80), and about two pumps worth of foundation to cover my entire face with a single layer.
The first thing I noticed: the finish. Sephora lists this as a medium-to-full coverage foundation (the type I always use), so I wasn't expecting to see the finish I saw.
It was glowy, dewy, and…transparent. Although it had evened out some of the ruddiness naturally occurring in my cheeks, I could still clearly see every blemish and spot, and the dark area underneath my eyes.
My skin wasn't fantastic at the time, but it wasn't in terrible shape, either. I almost never use concealer, so I usually rely on my foundations to do the work (unless I have a really prominent blemish or unusually dark circles), so I stippled on a second layer.
Better, but it still wasn't cutting it, and I felt that a third layer would start to look cakey. Instead, I set it with my normal powder and headed out the door.
About two hours later I popped into a restroom to check out how Invisible Cover was holding up to my ridiculously oily skin.
Let's just say it wasn't faring well. Shine was beginning to show through on my nose, cheeks, and forehead. Normally, when I use an oil-controlling foundation, I can usually eek out four to six hours without having to blot.
I was surprised that people hadn't been using my face as mirror! It was literally a reflective mess, but already mortified, I chanced a closer look. The foundation had sunken into my pores, creased in places I didn't even know had lines, separated on my cheeks, and made my few blemishes more apparent than they'd been on my clean face.
By the end of the day, most of it had disappeared, and I was left with a patchy, greasy finish for all my hard work.
Determined to give a fair shake to a product that so many people refer to as their holy grail foundation, I tried it repeatedly over the rest of the week. I tried it without primer, then with a silicone primer, then with a dampened brush, a paddle brush — no luck for me. My best results, which still weren't very good, were probably when I applied it with a silicone primer and used a dry stippling brush.
On the positive side, Invisible Cover Foundation does photograph beautifully. In that way I think it is "HD ready," but that's probably because it's so sheer. If you spend much time in front of a camera and have nearly perfect, normal to dry skin that's blemish-, wrinkle-, and texture-free, lucky you.