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Eating and travel are lots of fun. Hopefully when you hit the air – and the road – with friends, there will be a lot of hits. But inevitably, you do run the risk of a few misses. En route to a remote part of Sweden, we drove for a while, seeing nothing but trees, remarkably blue skies, one or two clouds, and a car-free road in front of us.
But soon our tummies started rumbling. We had hoped to pass a charming little place on one of the picturesque little lakes that we kept driving by, dreaming of platters of fresh fish caught that morning with a bowl piled with new potatoes, slick with Swedish butter, dill sprigs, and crunchy flakes of salt. Alongside we might sip a locally made beer. Then finish up with a bracing cup of good Swedish coffee to send us back on our way.
However as the lunch hour grew more distant, fearing we wouldn't be able to get anything if we went any further, we pulled into a small town where there was a little café with a handwritten "Cafe" sign. Inside was a small assortment of open-faced sandwiches. (And when I say "small" and "assortment", I mean "two.")
The good news is that they were still serving and there was a sunny deck to sit on with – yes – a real Swedish lake off in the distance.
"What's that?" one of my friends asked the stout, rosy counterwoman. "It's called a Sandwich Cake (Smörgåstårta).'" Intrigued (well, she was more than the rest of us…) she ordered one and I opted for the less-complicated, what-you-see-is what-you-get meatball sandwich smeared with equally rosy beet mayo.
For some reason, the third in our party thought that he and I should share one of the sandwich cakes as well. (And when I say, "for some reason", it's because after trying a forkful of the sandwich, I've decided not to speak him any more.) A lot of the beauty of Scandinavia comes from austerity, and I tend to agree with the less-is-more mentality, and perhaps let the pictures speak for themselves.
I was only able to make it through a few bites of my sandwich cake. I mean, I like the idea, but am not sure this was the "Best of" Swedish cuisine that I was looking for. Once we got through lunch, as best we could (does anyone really finish that?), we hopped in the car and sped off to our next adventure.
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95 comments
I actually think this looks fantastic :-D
Okay, then those 10 pounds of bread syrup will be splattered all over the road in the morning! I'm glad I tried the sandwich cake and it was sort of fascinating to have a completely unexpected "Blue Velvet" moment in wholesome Sweden! xoa
Oh, looks interesting… And it reminds me of "torta salgada" (savory pie) of Brazil. We make torta salgada with sliced bread, mashed potatoes and chicken.
BTW, what is that dark green stuff on the sides of the smörgåstårta?
"Green stuff"=dill
Oh, when Smörgåstårta is actually good – like from a great cafe or bakery – it's really good. Dilly and lemony and shrimpy and fresh and very very mayonnaise-y, with a bread that is made especially for the cake. I haven't been back to Sweden in many years but I still crave the one we got from a bakery for a holiday lunch, and from my favorite little cafe in Gothenburg.
IKEA in the US does a pale approximation, apparently better than the one you had though.
Wow…Is this Sweden's answer to bread and butter pudding?
Looks like the equivalent of the good ol' American Sandwich Loaf. A concept I can never, ever get my head around. Colorful meal though!
What on earth is "IN" the sandwich cake? It's pretty. But it seems to be a lot of bread and maybe cream cheese? What is that herb on the sides? Your meatball sandwich doesn't look too good either, except for the beet spread. Love beets! Hopefully, you've found a more appetizing place to have dinner.
I've had wonderful sandwich cakes, but also ones to be less than thrilled about. In all though, i avoid them. They were the thing to serve at whatever party in the 1970 -80s, recently they've had something of a comeback where there's been some more or less ambitious projects to rehabilitate their general standing as food. I was recently in california and was asked to make something "swedish" for a potluck. Several swedes suggestef a sandwich cake. I ended up making janssons frestelse, a porati gratin with onions and anchovies plus cinnamon bund. People seemed to like that too.
Driving to fäviken takes you across some rural areas for sure where things are far apart. I've never been to fäviken and most likely never will. You've must have had over 20 hrs of daylight upon your arrival though.
Haha, I'm relieved I'm not the only one who thinks that Smorgastrata actually looks pretty tasty! Must be the Scandanavian blood in me. That would go down great at some picnics in the Midwest. Gone in seconds!
I'm tipped over LOLROF
In French that would be
BASCULER – to topple, to fall over according to Larrouse
See it does exist…
Are you kidding??? I started scrolling down to read the article (small computer screen), saw the first pic & stopped. I was staring. I was just thinking how awesome it looks. It has everything & just check out how it LOOKS! Have you seen a fancier sandwich??? It's amazing!!! The beet mayo looks cute too :)
This was pretty common at wedding and baby showers here in Minnesota; the filling is usually tuna salad and egg salad layered between the slices of bread. The "frosting" is just softened cream cheese then all refrigerated. It's actually something I enjoy.
My mom used to make a very pink canned beet, pea, and American Cheese cubes salad which your pink mayo reminds me of; I did not enjoy it. We called it Pink Salad. It was very wrong.
Yeah, traveling in Sweden you give up certain culinary expectations. But I've had some fantastic simple, fresh local food in Sweden. You might be a little early for the incredible local berries, sun-ripened in those long, long summer days, but you do have some treats in store…
Just watch out if you get invited to an early surstromming party.
It looks like the cook or chef liked bright colors, especially pink!
Katie: (sorry David for hogging the comment-field!). The pink colour is natural, it comes from the beet-roots that are in the salad.
^_^ there are as many different ways of making a Smörgåstårta as there is kitchens.
And the cake can differ alot between the "states" .
If you can and are willing you should try it once more, but maybe not in a café in the middle of nowhere ;)
And FYI beet-mayo in a Smörgåstårta?! Sacriliege!
Eh, thats shortcut to make sandwich cake/voileipäkakku when you use readymade beet salads or others.. and i have no conception of why there is seafood and meat mixed. Its usually meat and some cold cuts, or chicken same way or if its fish then it can be mixed with seafood or be just seafood. But rarely any commercial places are doing it right, its really labor intensive when done right, but then you get awesome taste. But when its bad its really bad..
I just did one for parisian crowd mixed with portugese people and people where fighting for leftovers who gets to keep them and several asked recipe. But then i did it Finnish way, not Swedish :)
That sandwich the most confusing photo I have ever seen…even though I have seen sandwich cakes before it still did my head in!!
The smörgåstorta/voileipäkakku are so yummy,especially the ones with fish and seafood:) We eat a lot of those in Finland too:)
Maria, Never having seen one of these Smörgåstårta or sandwich cake/voileipäkakku before, what is the Finnish way? Would you be willing to share your recipe?
You need to check my recipe out http://anetterosvall.se/2012/06/12/smorgastartan-har-daligt-rykte/
I just heard of Smörgåstårta for the first time this past week, having seen one on a French/Swedish lady's blog I read and it looked stunning – absolutely wonderful. I think that, as for any multi layered sandwich, a lot depends on the layers between the bread; they have to be compatible in taste and colour. Layers of egg salad and thinly sliced smokes salmon and maybe another of herbed cream cheese for example. Definitely do not mix meat and seafood on the same torta, and go easy on the mayonnaise. No one flavour should be overpowering, though complementary tastes (e.g. dill and lemon/sour) can prevail. It should also be easy to cut and still look good to eat when sliced.
The real attraction is how the torta is decorated on top. Her's was piled thickly, but very decoratively with fresh herbs, sliced lemons, leaves, asparagus, plump pink shrimp, sliced baby tomatoes, capers arranged in patterns, with the ubiquitious cream cheese and dill on the sides. It looked like a miniature garden and was a mouth-watering work of art.
I can't say I'm dying to try the meatball and beetmayo sandwich, though.
Katherine, it seem my long answer is hanging on moderation due to links i put on it, i think, so its there but i dont know when it will be shown.
But, i dont want to say that swedish dont make nice sandwich cakes, i have had pleasure to eat some very nice ones at my travels there but my swedish speaking is very limited so im little lacking of putting swedish links on this.
Sorry for long comments :)
Well, I guess appearances are deceptive! The sandwich looks anything but bad.
I, too, think this Smorgastarta looks fab!
This salty cake is similar to a sandwich, but it has such a large amount of filling that it more resembles a layered cream cake with garnished top.
The smörgåstårta is normally made up of several layers of white or light rye bread with creamy fillings in between. The fillings & toppings vary, but egg & mayonnaise are often the base, additional filling may vary greatly but often includes one or more of the following: liver paté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, grapes, lemon slices, cheese & smoked salmon. For the best result, assemble the cake the day before consumption & let it rest in the refrigerator overnight. Decorate the cake on the day of consumption.
Serve cold & sliced like a dessert cake.
I've had a sandwich cake bookmarked in my Pinterest links for ages and never got around to making it, but you've reminded me just how impressive they look. So appealing on the plate!
OMG! My favourite part is the little rolls of ham at either end. It makes the whole thing look like a tiny sofa for the prawns to repose upon.
Ha – they both look like a bit much, but they do seem fresh and well made, like a lot of care was put into them. And I love the idea of beet mayonnaise. I would totally have eaten half of that sandwich. :)
SO ENVIOUS that you are in Sweden for midsummer! I know you will find remarkable, fresh food, as well. And the long hours of sun–not to be missed!
Kinda looks like a souped up version of an American Club sandwich. I love the idea of beets, mayo and meatballs.
We, that is, 20 Swedish women had a picnic in Central Park a few weeks ago.
The fare was Smörgåstårta from a local place. It was awful! There is an art to making this dish. The breads have to be dense pullman type loaves, the fillings flavorful not too soggy etc.etc. Meats and seafood should not be mixed together. Interesting that such a retro dish is still available, and that many have fond memories of it, which is why it had been ordered for our picnic.
Am looking forward to your next posts from Sweden. Hope you are there next weekend to celebrate Midsommar the most Swedish of holidays.
Hysterical post !! Just as entertaining though not nearly as appetizing as your usual work :) Good luck finding something to eat and I look forward to more posts from Sweden.
I'm in Norway at the moment and I can tell you that you won't find anything this delicious anywhere. Restaurant food is AMAZINGLY expensive to an American. I'm leaving for Sweden on Tuesday and hope to encounter Smorgastorta somewhere along the road.
Lots of pretty colors, looks high calorie, though….oh well, my experience with Swedish food is fairly limited so I have no idea what's good (lots of things when well-prepared, I imagine).
I tackled a Smorgastarta for Easter a few years back. It was incredibly fun to construct and watch people try to wrap their minds around a sandwich cake. I have to say, they can be very beautiful and tasty. I think it helps if you live for sandwiches, seafood and tradition!
Jessica, yes I realize the pink is from beets, it just looks really nauseating with the meatballs….
I think all the food in the photographs look delicious and hoped you would throw in the recipes! My tummy is rumbling.
It's like a great big square sandwich with everything on, and if it's good it's really good. It's important to get the balance right, though.
It's a Lutheran-potluck-on-a-plate!
……..you need a guide!!!! Tell me next time you are in Sweden!! #frustrated!!!
I've seen, and no doubt eaten, worse. C'mon, it doesn't look THAT bad. Odd, perhaps. Haute cuisine, well, no. You three must not have been very hungry. Hunger makes pretty much everything taste good. Better luck next stop??
such a cool creative cake, really :D
a beautifully organised hotchpotch of everything you may possible expect from a sandwich))
Hi David- this question doesn't go with is post, but I need an answer. Just started to make ice cream from your book and would like to know the cup or weight measurement for fruit based ice creams. How many cups does 2 medium sized mangoes mean? I am using mango pulp. Same for other fruit. Is there a conversion factor that I could use? Thanks, Linda
I think it's really pretty. I think I'd have to be very, very hungry to eat it… ew!
Very pretty to look at, but not so appetizing. I had a friend in high school who went to Sweden for 1 yr. and came back + 25 lbs. I think it must have been sweets (Swedish pastries) she bragged about that did it!
Sandwichcake is great if it's done well, but… Most of those "cakes" are soggy containing too much of everything (as in DL:s picture) – yuck!
All I can say is that I'd have grabbed that platter away from my friend and swapped it for the meatballs in the blink of an eye. Looks dee-lish and I'm of the opinion that too much of a good thing is…even better. I needed to make a birthday cake for a diabetic friend and I made something that was exactly like this. It was a "cake" made of layers of bread and different fillings-guacamole, pate,tuna salad-each item on a different slice so people could mix and match. The "frosting" was cream cheese and the decorations were tiny shrimp, cherry tomatoes, and chopped chives. It was the success of the evening and I even had candles for my friend to blow out. If I'd known I'd been making a "smörgåstårta" I would have spelled out "Happy Birthday" in Swedish!
I cannot for my life understand why David would venture into "la Suède profonde" (or as you call it "a remote part of Sweden") hoping to find something to eat. The meatballs served with that revolting beetroot mayonnaise is a gastronomic scandal let alone I shudder to think about the insides of a roadside smörgåstårta.
Quality of roadside food in Sweden is since many years a highly critized item by Swedes themselves.
Anyone caring about fine Scandinavian cuisine (it does exist) with high quality at a reasonable price should take the gorgeous ferries from Stockholm (Sweden) across the Baltic Sea to Helsinki (Finland) or that pearl of the Baltic, Tallinn (Estonia). Marvellous food, fine staterooms, a very beautiful archipelago, great entertainment on board apart from shopping and all of this TAXFREE. Regardless of season this trip offers a feast for all senses.
Whenever I go to Sweden – a few times every year – I take good care for such a trip (best food on the Viking Line ships) my own favourites at the enormous buffets the very fine pickled ("gravad") salmon and smoked salmon to be had on your plate as much as you like. There is nothing like it.
In three journeys to Sweden – a beautifully managed country – I have never found anything to eat! I have never seen so many McDs and other American fast food places. In Europe one looks forward to whatever wonderful things might be found in the next village, but not Sweden. I have tasted many iterations of the sandwich cake both here (Seattle area where there are many Scandinavians) and in Sweden and have always found it almost inedible, if quite imaginative. THe pickled beet mayonnaise is practically a staple, even in private homes. There doesn't seem to be much of a tradition for eating out, but I have had some wonderful meals in private homes. I have not been as far north as Stockholm, but as far as local food goes, fagedit!
I always wondered if you and Alec Lobrano knew each other. Seems like your interests and talents are the same. I read his book Hungry for Paris right after reading your Living the Sweet Life when we first went to Paris to live for our "retirement- present" year. But I don't remember your mentioning him till now.
How do Alec Lobrano and David Lebovitz end up in Sweden? Maybe further blogs will reveal that answer. Sounds like you are having fun!
Wow! 'Seafood cake'! I have never seen anything like it. Interesting!
It's a shame you were so full. It would have been a perfect opportunity to follow up with a bracing slice of hamburger cake for dessert!
Have to admit to seeing possibilities for greatness in the sandwich cake. What's Swedish for schadenfreude?
If we disregard the food; the drive (although looong) up to Fäviken must have been beautiful. All the scenery, the long hours of daylight. It must be close to midnight summerish around Östersund this time of the year.
It's just…it looks like…oh, dear God, the inhumanity.
So David Lebovitz doesn't like Smögåstårta. Probably he and millions of other Americans would be grossed out by the boudin at the truck stop in New Iberia, Louisiana too. I had a delicious selection last week of both!
The beet mayo looks awful (so lumpy) however I can imagine that beets and meatballs taste good together. The sandwich cake looks more interesting however combinations must be complimentary to taste good.
So, it is the Swedish sandwich version of those garish tiered jello mold salads that were so ubiquitous in the 1950s. I do love the visual excess of it!
"Meatball sandwich, hold the beet mayo."
I like the sandwich cake idea. Like tea sandwiches stacked together– smoked salmon or haddock, watercress, cucumber, with a good bread like pain de mie- and allowed to sit refrigerated overnight. "Frosted" with herbed cream cheese and decorated with a few shrimp. How terrible could it be?
Could coulf of at least incluced a picture " , , , there was a sunny deck to sit on with – yes – a real Swedish lake off in the distance.". Your pictures are always great, the subject matter on these were not.
You don't usually start a post with a photo of something truly repulsive. So imagine my relief when you said it was inedible!!
Dear Lord…
It did make me smile, it is sooo Swedish!
A smörgåstårta can be really delicious but it is so rich it is not something to be eaten very often, and usually only served when there is something to celebrate and you have a lot of people to cater for. It might be a bit of an acquired taste!
For the meatball and beetroot salad sandwich, it tastes so much better if you make both the meatballs and the beetroot salad yourself.
I am reading this first thing in the morning and I feel queasy just looking at the picture, just as I do when I go to the deli here in the U.S. and see head cheese. That said, I would have been willing to try a bite if you had recommended it, David. Since you didn't endorse it, however, I will follow my instincts and avoid that unfortunate creation!
Wow. Just looking at that made me gag. You are a brave man, David!
The food all looks delish…even the beet juice mayo!! Too bad it wasn't any good. Perhaps when you get home you can create a better swedish savory cake for us to make and indulge in.
Oh dear. It all looks quite unfortunate. Sad looking food indeed. Interesting nonetheless and I'll look up Swedish sandwich cakes out of curiosity to see what a good quality version might look like!
As with most ather things the result a smörgåstårta ought to be made with fresh and natural ingredients too taste good, The piece in the picture is obviously made of mostly canned and ready-to-use stuff, even the meatballs are bought from a factory in this item.A lot of Swedish bakeries do use prefabricated stuff, cheap fat and such, and you seem to have happened on one of these. Not that I'm fond of even a well-made smörgåstårta. Much to soft and squishy for my taste. And a warning. If you travel in Sweden you usually have to get away from the road for quite some distance to get a decent meal. (And view).
Well! It does look pretty good in the photograph. Could you pls tell what the ingredients were?
Too much of anything is well, too much. I had a really nice one last autumn. Reindeer meat (and other game meat) and with a distinct flavour of horse radish. It was really good.
As with any cake, there are cakes that are really nice, and then there are cakes that are not all that fun.
Sandwich cakes done right can be great. The good ones are best ordered from a catering place. I don't think I've seen sandwich cake at a restaurant/cafe for quite some time. They've always been especially ordered when I've had them. I've had an equal toss-up of good ones and pretty bad ones. The bad ones tend to have EVERYTHING and re-asserts the idea of less being more.
There are so many ingredients in that sandwich cake that I don't know how it could possibly taste good. It reminds me of some casseroles, where a myriad of ingredients are blended together, thus the final result is indistinguishable as a food!
Perhaps it's done more for looks than anything else–artistic value? Kind of like some designer cakes that are so gorgeous but the fondant is inedible…
Years ago when I lived in Canada, I visited a friend and her Mom who was Danish made open faced sandwiches for us. I still remember the pickled red cabbage and the hard boiled eggs in cream sauce. Still one of the best meals I've ever had and wish I had the recipes!
i think the meatball sandwich looks kinda good. how'd it taste?
My Dad is Swedish and first generation American. That meant at family gatherings there was a lot of food made by his older relatives who'd grown up in Sweden, and most of it was pretty horrifying to me–herring, white sausage, and at least once, the legendary lutefisk.But wow, could they bake–the cookies and coffee breads were fantastic. I hope you get to a bakery soon!
It took you, David, in the 78th comment to mention the meatball in the sandwich cake! It's hilarious! And just a half pour toi; it's like the cherry on top of a sundae.
I didn't know you had so many negatively opinionated blog followers, and ones who are so quick to judge. I just want to say that had your adventurous spirit taken you to a grr-r-eat cafe in a tiny village in Sweden, and you had raved about it, these very same followers would have put that cafe on the culinary map of Sweden!
So thank you for eating good meals and bad, and having the kahones to tell us the truth about them.
Poor David… I feel for you… I moved here from Paris 5 years ago and cringe whenever we are invited to celebrate someone's birthday, for fear that we will be served once again this mound of mayonnaise, industrial bread and frozen shrimp. I think you have to be brought up on it to like it…
Thank you, David. I'm reading this on a cloudy Monday morning at work. I needed that laugh!
That sandwich cake is utterly fascinating to look at, but dear god, that slice just looks ginormous. I can understand how you couldn't finish it. I mean, how much mayo was in that entire slice??? And I love mayo.
Good heavens. I certainly never expected that David Lebovitz would trump my plans for a smörgåstårta post! Sounds like while I was in Paris battling the air traffic control strike, you were in my neck of the woods.
I have to say that does not look like any smörgåstårta I have seen here. It seems to be a hybrid between a landgång and a smörgåstorta, and open-faced meatball sandwich. So far I have only managed to complete the meatball sandwich with red beet salad post. They can actually be pretty tasty, if you can get past the shock of the pink. And those certainly didn't look like home made meatballs which does make a difference to the experience.
As one previous commenter noted, there are lots of different recipes for smörgåstorta. And if you happen upon one that is heavy on the mayonnaise, well, I can understand the hesitation. An American co-worker of mine was recently commenting on the collective horror of her family (5 children included) when proudly presented with a smörgåstårta at a gathering of their distant Swedish relatives. I think it helps to understand (accept?) the Swedish fascination with sauce.
Perhaps you will be spending Midsommar in Sweden? If so, prepare yourself mentally for the herring fest. You will most certainly get your boiled new potatoes with dill, and hopefully some amazing Swedish strawberries. They are typically varieties that are too fragile to ship, so they are picked in the morning when the daylight arrives (i.e. 3:30 am in SOUTHERN Sweden), and then sent to the markets. By the end of the first day, their quality has already deteriorated. If you are fortunate enough to come across some of the best, they will be like eating candy.
Thanks for this post which brought a smile to my face, and will prompt me to get on task and write some long overdue posts.
Enjoy your time in Sweden! Skål!
So funny, I had never heard for sandwich-cake, and I must admit it look over the top. But I have many fabulous smorbrod (buttered-bread or open-faced sandwiches) at Amaan in Copenhagen and in Norway. Oh, the fresh shrimp on mayo with a slice of boiled egg and a touch of cucumber! If it wasn't so much work, I'd make them more often at home.
yes! I totally remember this from growing up in Minnesota. They were in the deli cases at the big grocery stores. No high school graduation was complete without one of these as the centerpiece. I had no idea what they were called. Now I know.
On first glance it does look like a cake, but upon closer inspection it reminds me of those Dagwood sandwiches we used to make in college after indulging too much and coming back to our apartments starving- then putting everything we found in the fridge on a sandwich. The meatballs and beet mayo looks great though!
I want one.
I love the open-faced sandwiches of Northern Europe, but find this over the top. The heaviness comes from living somewhere cold and poor, that is also true of some traditional foods here in Québec, though they won't seem as strange to David as their origins are either French, British or indigenous American. I couldn't possibly eat something so heavy.
We also have those tiny Nordic shrimp; they are very flavourful and wild-caught.
This is food for people who perform hard physical labour in the cold. Lumberjacks here could consume several thousand calories a day and remain lithe (and generally much shorter and smaller than Swedes).
I had this at a party once, the host had made a vegetarian version just for me, all I can say is that mayo should never be used as icing.

subset: commoncrawl


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Die Cut Boxes
Folding Boxes
Game Boxes
Invitation Boxes
Medicine Boxes
Paper Boxes
Pillow Boxes
Playing Card Boxes
Postage Boxes
Presentation Boxes
Product Packaging
Software Boxes
Sports Boxes
Soap Boxes
Suitcase Boxes
Tie Boxes
Toy Boxes
Pyramid Boxes


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At Oasis we GIVE our finances, time, gifts, resources and ourselves to furthering the Kingdom of God for one simple reason: BECAUSE WE LOVE! All our giving is motivated by love for God and His people. We see in John 3:16 that God so loved us that He gave… and our natural response is to reflect this heart of love back to God through radical generosity.
John 3:16 'For God so loved the world that he gave his only begotten son, that whosoever believes in Him wouldn't perish, but would have eternal life.'
Deuteronomy 16: 17 'Each of you must bring a gift in proportion to the way the LORD your God has blessed you.'
2 Corinthians 9: 7 'Each man should give what he has decided in his heart to give, not reluctantly or under compulsion, for God loves a cheerful giver.'
Exodus 25: 2 'The Lord said, Tell the Israelites to bring me an offering. You are to receive the offering for me from each man whose heart prompts him to give.'
Luke 21: 2 'Jesus also saw a poor widow put in two very small copper coins. "I tell you the truth," he said, "this poor widow has put in more than all the others.'
2 Corinthians 8: 12 'For if the willingness is there, the gift is acceptable according to what one has, not according to what he does not have.'
Matthew 6: 3 'But when you give to the needy, do not let your left hand know what your right hand is doing.'
1 Chronicles 29:3 'David said; "In my devotion to the temple of my God I now give my personal treasures of gold and silver for the temple of my God, over and above everything I have provided for this holy temple'
Isaiah 58: 6-8 'Is not this the kind of fasting I have chosen: to loose the chains of injustice… Is it not to share your food with the hungry and to provide the poor wanderer with shelter– when you see the naked, to clothe him, and not to turn away from your own flesh and blood? Then your light will break forth like the dawn, and your healing will quickly appear; then your righteousness will go before you, and the glory of the LORD will be your rear guard.'
Malachi 3: 10 Bring the whole tithe into the storehouse, that there may be food in my house. Test me in this," says the LORD Almighty, "and see if I will not throw open the floodgates of heaven and pour out so much blessing that you will not have room enough for it.
Luke 6: 38 Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you."
1 Corinthians 16: 2 'On the first day of every week, each one of you should set aside a sum of money in keeping with his income, saving it up, so that when I come no collections will have to be made.'
You are able to give regularly as follows:
- Placing your tithe and/or offering in the correctly marked GIVING envelope available at the Info Desk. This can be placed in the 'Offering Box' at weekly Sunday Celebration Times. Giving in this way can be in the form of CASH or CHEQUE payable to 'The Oasis Church'
- EFT payment directly into the relevant Oasis Church Bank Account (see bank details below). You can also set a monthly STOP ORDER on your account for monthly Tithes & Offerings
- Online Giving using PayPal


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Fortune Editor, Author Leigh Gallagher to headline 17th annual Building Michigan Communities Conference
Leigh Gallagher, assistant managing editor for Fortune Magazine and author of the book The End of the Suburbs: Where the American Dream is Moving, will deliver the opening keynote address at the 17th annual Building Michigan Communities Conference April 27–29 at the Lansing Center.
Continuing Education Changes for Real Estate Brokers and Salespersons Effective January 1, 2015; Preapproval...
WASHINGTON, D.C. - June 17, 2014 - (RealEstateRama) -- A new law which becomes effective January 1, 2015, impacts real estate brokers and salespersons, and real estate education sponsors by removing continuing education preapproval and reporting requirements. Gov. Rick Snyder signed Senate Bill 641 into law on April 7, 2014, which became Public Act 106 of 2014. All continuing education courses must be preapproved through the end of 2014 and reported to the Department of Licensing and Regulatory Affairs (LARA) by the sponsor.
Michigan State Housing Development Authority Recognized for Program Excellence at National Housing Conference
LANSING, Mich. - November 6, 2013 - (RealEstateRama) -- The Michigan State Housing Development Authority (MSHDA) scored two Awards for Program Excellence during the National Council of State Housing Agencies (NCSHA) 2013 Annual Conference in New Orleans, LA, last month.
Free Workshop for Lansing Area Homeowners on Wednesday, Sept. 25
WASHINGTON - September 20, 2013 - (RealEstateRama) -- The office of U.S. Sen. Carl Levin, D-Mich., State Representative Andy Schor, and Ingham County Register Curtis Hertel are sponsoring a free homeownership workshop at 6 p.m. Wednesday, Sept. 25, at the Cristo Rey Community Center, 1717 N. High Street, Lansing Charter Township for homeowners wishing to learn about resources to help them remain in their homes.
Exciting RPAC Events Scheduled During MAR Convention & Expo
WASHINGTON, D.C. - August 7, 2013 - (RealEstateRama) -- Mark your calendars now to attend these exciting RPAC events happening during the 2013 MAR Convention and Expo, September 25-27 at Soaring Eagle Casino & Resort in Mt. Pleasant, Michigan
Full Day Regional Placemaking Workshops to be held in June
WASHINGTON, D.C. - May 28, 2013 - (RealEstateRama) -- Across Michigan, REALTORS® are actively participating in placemaking initiatives designed to improve their neighborhoods and communities and provide the groundwork for continually improving Michigan's housing market. REALTORS® have been creating and selling place for decades; and therefore are natural leaders in placemaking. But what are the best strategies for putting placemaking to work in your community?
Art Van Home Rewards Program Now Offers $300 in Rewards
January 22, 2012 - (RealEstateRama) -- Early last year, MAR teamed with Art Van to introduce the Home Rewards Program for Michigan REALTORS® and their clients. The new program offered $150 to home purchasers for use at Art Van, Paul's TV and World of Floors and about 1,600 REALTORS® signed up clients in 2012.
Foreclosure Prevention seminars available for homeowners
October 8, 2012 - (RealEstateRama) -- The Macomb County Michigan State University Extension (MSUE) will be holding two informational Foreclosure Prevention seminars during the month of October which will be free to all homeowners.
Lee & Associates Names Jon Savoy Advisory Board Member
Torrance, CA - September 24, 2012 - (RealEstateRama) -- Lee & Associates, one of the nation's largest commercial brokerage firms, has announced the members of its 2012, 2013-2014 advisory board. Comprised of seven individuals elected from the pool of presidents and managing partners, the advisory board is responsible for setting policy and shaping Lee's strategic direction
Herbs for the Home Garden series offered
August 24, 2012 - (RealEstateRama) -- Herbs provide beauty and fragrance in the garden and can enhance the flavor and quality of foods, provide a healthy alternative to salt, and be used for medicinal purposes. Many herbs can be easily grown in the home garden or in pots in the kitchen helping to stretch our food dollars
Foreclosure Prevention seminar available for homeowners
August 10, 2012 - (RealEstateRama) -- The seminar is being presented by MSHDA-certified housing counselors. Homeowners will also have the opportunity to work one-on-one with a housing counselor after completion of the seminar. Macomb MSUE is also a Department of Housing and Urban Development-certified agency
Foreclosure Prevention seminars offered
June 29, 2012 - (RealEstateRama) -- Macomb County MSU Extension will be holding free informational seminars on foreclosure prevention at 10 a.m. on Friday, July 13 and at 1 p.m. on Tuesday, July 24 at the VerKuilen Building, 21885 Dunham Road, Clinton Township, 48036, Assembly Room A -- (enter through door E.) All homeowners are welcome to attend.
Thomas A. Boutrous II Joins Lee & Associates Michigan as Principal
Torrance, CA - June 19, 2012 - (RealEstateRama) -- Lee & Associates, one of the nation's largest broker-owned commercial real estate firms, has hired Thomas A. Boutrous II as the newest principal in its Michigan office.
Lee & Associates Michegan President Jon Savoy Appointed to Director of Economic Development Corporation
Torrance, CA - April 27, 2012 - (RealEstateRama) -- Jon Savoy, president of Lee & Associates Michigan in Southfield, Mich., one of the largest commercial real estate firms in the country, has been appointed to director of the Economic Development Corporation of the County of Oakland (OCEDC). He will serve a term of six years to end in April 2018.
MSU Extension offers "Home Ownership" Workshop and Online Home Ownership Education
February 20, 2012 - (RealEstateRama) -- Invest in your homeownership success. Research has shown that people who attend pre-purchase housing counseling or education are more likely to make on-time payments on their mortgage and are less likely to default on their loans


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Tens of thousands of video game players and fans descended on New York this weekend for the semifinals of the League of Legends World Championship, a premier e-sports tournament hosted at Madison Square Garden.
TIME sent photographer Mark Kauzlarich to the event, and to spend time with one of the top teams, Europe's H2k-Gaming. (The name stands for "hard to kill.") Kauzlarich embedded with the team as they prepared for the event, explored New York, and competed for the chance to continue to the finals and win $1 million in prize money. H2k was ultimately defeated by South Korean team Samsung Galaxy 3-0 in a best of five matchup.
"South Korea is dominant," says Kauzlarich, who follows the competitive gaming world. "If H2k won it would have been the first time in many years that a Western team beat a Korean team in a best of five. South Korea has a long history with e-sports, lots of money and infrastructure, players who listen to their superiors and practice more. If you don't play your part, there are thousands of good players who would step up and take your place."
While virtually unknown outside of the competitive gaming community, the players are celebrities amongst fans of the game. More than 27 million people worldwide play League of Legends each day, making that a sizable universe. Both nights of the two-day tournament were sold out, with more than 30,000 total tickets sold.
"At 2:30 in the morning, in a nearly-empty Times Square, members of the team were stopped twice by fans who were walking by," says Kauzlarich. " Dinner, at a Korean barbecue restaurant, was interrupted twice by fans asking for pictures."
For my first person account at the League of Legends World Championships, click here.


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Federal Judge Orders Texas to Cool Down Prison
HOUSTON (CN) – Texas prison officials have been deliberately indifferent to the hazards of sweltering summer heat in a lockup near Houston, a federal judge ruled, ordering the state to reduce the temperature in inmate housing areas to 88 degrees Fahrenheit.
Over the past two decades, 23 Texas inmates have died from heat-related illness, but the Texas Department of Criminal Justice has never seriously considered installing air conditioning in prisons that were not built with air conditioning, maintaining that it would be too expensive, according to court records and testimony.
The Wallace Pack Unit is a minimum-security prison in Navasota, 70 miles northwest of Houston. It is one of 109 state prisons in Texas. It houses about 1,450 male inmates serving sentences for nonviolent crimes, many of whom are disabled, sick and elderly, and take drugs that make them more susceptible to heat stroke.
Seven Pack Unit inmates sued the Texas Department of Criminal Justice, its former executive director Brad Livingston and Pack Unit Warden Roberto Herrera in June 2014, seeking class certification and an injunction forcing prison officials to "maintain a heat index of 88 degrees or lower inside each of the Pack Unit's housing areas."
U.S. District Judge Keith Ellison certified a class action of all current and future Pack Unit inmates in June 2016 and two subclasses for disabled and heat-sensitive prisoners.
Finding that measures Texas has taken to mitigate the risk of heat stroke for inmates in the Pack Unit, where the heat index is often more than 100 degrees Fahrenheit, Ellison issued a preliminary injunction Wednesday, ordering Texas to lower the heat index in housing areas for heat-sensitive inmates to no more than 88 degrees.
But Ellison stopped short of ordering Texas to install air conditioning in Pack Unit inmates' dorms. Rather, he urged prison officials to better utilize air-conditioned areas in the prison.
The prison's infirmary, library and classrooms, barbershop, hallways, officer dining room and administrative offices are air conditioned.
"Defendants may reconfigure areas that are currently air conditioned to accommodate the heat sensitive, or move them to other facilities in Texas," the 101-page order states.
Texas argued in hearings that a respite program it implemented in 2015, in which inmates can ask guards at any time for access to one of the prison's air-conditioned areas and stay as long as they want to cool down, has been key in reducing the number of heat-related illnesses.
No heat deaths have been reported at the Pack Unit and the latest year that Texas inmates succumbed to excess heat was 2012, when two prisoners died.
But Ellison found the Pack Unit's respite areas aren't big enough to accommodate many prisoners and that both the prison staff and inmates are unaware of, or confused about, the rules for respite areas.
Plaintiff Richard King, 71, suffers from high blood pressure, diabetes and obesity, and takes two medications that interfere with his body's ability to cool down, according to the case record.
He has been incarcerated at the Pack Unit for six years. He testified that in the summer he finds it hard to function, as he sweats profusely, becomes lethargic and loses his appetite.
"Additionally, it is difficult for him to write letters because sweat drips all over his paper, and when he lies down, sweat pools in his eyes. He finds that it is often cooler to lie on the concrete floors than in his bunk, because the personal fan that he owns blows hot air and does not have a cooling effect," the ruling states.
A viral infection damaged King's nerves in 2010 and made it difficult for him to walk.
He testified that he once sought respite and was sent to the barbershop, but it was full. He was moved to a hallway where he was told to stand facing the wall. The hallway leads to an area where inmates are held in solitary confinement and when inmates are taken to or from those cells, the hallway has to be cleared, the case record shows.
King testified that 10 minutes after he got to the hallway he was told to leave while guards moved an inmate from solitary confinement. He has trouble standing so he opted to return to his cell after 30 minutes of cooling down in respite areas.
Another plaintiff, Michael Denton, testified that he doesn't use respite areas because of a policy that anyone seeking refuge from the heat in the Pack Unit's infirmary must submit to a test to measure their core body temperature that is administered by placing a thermometer in their rectum.
Alongside the respite program, Texas implemented "wellness checks" in which every 30 minutes correctional officers are supposed to check on inmates who are on a "heat-restriction list."
But King, who is on the list, testified that officers don't do anything differently for wellness checks than they do for routine security checks.
"King stated that, if an inmate is awake, correctional officers 'just walk on past' without stopping. If an inmate is asleep, the officer will wake him up and ask, 'Are you alive?'" according to the ruling.
Texas cited the Fifth Circuit's 2015 order in Ball v. LeBlanc to defend its efforts to mitigate extreme heat for Pack Unit prisoners. In Ball, several Louisiana death-row prisoners alleged excessive summer heat violated their constitutional rights.
A federal judge issued an injunction ordering Louisiana to maintain the heat index in death-row housing to 88 degrees.
But the New Orleans-based appeals court tossed the injunction as too broad, and suggested the narrower remedies of access to air-conditioned areas, daily cold showers, plentiful cold drinking water with ice and use of personal fans, because the Prison Litigation Reform Act, which governs prisoner civil rights claims, requires federal judges to tailor remedies to do nothing more than eliminate the constitutional violation.
But Ellison found the Fifth Circuit's Ball ruling did not foreclose air conditioning.
"Implicit in the Fifth Circuit's holding is that, if those measures were subsequently found to be insufficient to rectify the constitutional violation, other remedies, such as air conditioning, would be appropriate," Ellison, an appointee of former President Bill Clinton, wrote.
Ellison granted the heat-sensitive class a preliminary injunction, finding they are likely to succeed on their claims that the Pack Unit's temperatures violate their Eighth Amendment right against cruel and unusual punishment.
He ordered Texas to submit proposed remedies to him by Aug. 3 and set a hearing for Aug. 8.
The class members' attorney Jeff Edwards told the Associated Press he's pleased with the order.
"It is a very well-reasoned, thoughtful response to a problem that the Texas Department of Criminal Justice should have fixed years ago. Unfortunately, it is like chiseling granite to get the agency to move into the 21st century," he said.
A Texas Department of Criminal Justice spokesman said the agency will appeal the order to the Fifth Circuit.


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With interest rates that seem forever stuck in low gear, a stagnant economy and new capital reserving requirements on the horizon, the outlook for the life insurance and annuity business would appear to be cloudy at best. Yet speakers at the "2012 Variable Annuity & Life Insurance Summit: Managing Risk in Volatile Times," sponsored by S&P Dow Jones Indices, found some reasons to be optimistic.
First, there are some pretty compelling demographics as huge numbers of pre-retirees seek retirement income solutions like annuities, pointed out keynote speaker Bob Kerzner, president and CEO of LIMRA, right. "This market will be good for the next 20 to 40 years," he said.
Further, after barely surviving the recent market crash, investors are more conservative. "They are more concerned about getting that check in the mailbox [regularly]," Kerzner said. "That bodes well for the industry."
Nevertheless, Kerzner said the next decade will not be easy for the insurance industry, with muted growth potential. He predicted a slight uptick in mergers and acquisition activity and that ultimately the industry will have fewer players.
Kerzner further noted the increased scrutiny on insurers' capital reserves by regulatory agencies. "Consumers will be hurt if regulators over-require us to hold capital," he stated.
Next up was Eric Berg, managing director of RBC Capital Markets, who discussed why insurance stock prices remain low. "Why are stocks down?" he asked. "I really don't know."
Even though companies have undertaken several de-risking measures, the market, he said, seems "to be saying that life insurance has a bad aroma." He speculated that could be because of concerns over SIFI, greater capital requirements and continued low interest rates.
In particular, there's concern about the risk in variable annuities, with "anxiety" in the investment community that these products will come "to a bad end," Berg said.
Yet like Kerzner, Berg reiterated that the demographics remain in the industry's favor.
The rise of VOLs
Much of the risk associated with variable annuities stems from the guaranteed benefits that are proving popular with consumers but are now becoming problematic for carriers. During the event, several mentions were made of companies raising fees, cutting or switching benefits or leaving the market altogether in an attempt to deal with guaranteed benefit riders.
One way insurers are addressing that risk is through the increased use of volatility managed funds, or VOLs, in VAs. Essentially, these funds attempt to protect capital while hedging market volatility.
Ken Mungan, risk management practice leader at Milliman, attributed most of the angst now spreading throughout the VA space to older policies sold with a living benefit rider. Such contracts were underwritten without the hedging strategies available today. "Variable annuities are fundamentally different today than they were five years ago," Mungan said.
Once those legacy contracts are cleared from the system, there will be an opportunity for new entrants to come into the market with a clean slate, he added.
Mungan also didn't take quite a pessimistic view of low interest rates. "People adjust expectations," he said.
Alan Grissom, vice president, insurance channel, S&P Dow Jones Indices, conceded that in some respects, VOLs restrict consumer choice. However, he added that having too many choices may not be in the customer's best interest since the goal is to create a solid retirement income stream.
Insurance as a utility?
The event ended with a speech by Jim Benson, CEO of Benson Botsford LLC, a financial services investment company, and former CEO of John Hancock Life Insurance Co. He said that despite the challenges, he thought this "was a real encouraging day" as insurers are getting more "adult like" in their view of how the industry should operate going forward.
In particular, carriers are now utilizing their actuarial talent to provide guaranteed benefits at the correct, sustainable price, Benson stressed. Insurance company executives, he said, should focus on being long-term trustees of their policyholders' future payouts instead of being short-term traders.
He concluded by saying that the life insurance business is perhaps not meant to be a high-growth industry. Rather, it should be viewed like utilitiesan industry that provides steady growth in a regulated environment.
See also:


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We're particularly proud of our extensive range of Clicbox kitchen cabinets.
Take a look at this video and you'll see why. Better still, call into our Maynooth showroom (just outside Dublin) and put one together.
Are these the worlds easiest to assemble flatpack kitchen cabinets? We think so.
Also available as complete DIY kitchen units including hinges and a huge choice of door styles/colours.


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2017 Graduate Orientation Ambassadors Program
Apply now to be a Graduate Orientation Ambassador!
The Graduate School and Graduate Student Life want your help in welcoming the newest cohort of graduate students to campus this August.
We are seeking 25-30 current graduate students and graduate spouses to help us provide a comprehensive orientation to graduate studies and life at Notre Dame. In addition to several free meals, meeting students across multiple disciplines, and a groovy polo shirt, you'll have the chance to help our new students succeed while planning and participating in some fun and rewarding activities such as:
Tours & Dinner in Downtown South Bend
Student Q&A Panels
Campus Resource Fair
Mobile App Development & Social Media Updates
Campus Tours & Scavenger Hunt
Graduate Mass & Blessing


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Aaron Cuyler
Atlanta GA
Dear Viewer, Thanks so much for taking time to view my page. I'm a recent graduate of bible college and now on the field. I live on support as a missionary and I plan on being apart of the fulfillment of the great comission of Jesus while seeing the establishment of night and day prayer across the earth. I believe that we're in a critical time in the Earth that is preparing the body of Christ for the return of Jesus. In light of Matthew 24:14, the earth is being prepared for the greatest hour of salvation we have ever seen. Jesus is longing for His house to be filled and while most christians cannot travel and preach to all creation due to commitments at home, I find myself hungry to be apart of the salvation of peoples and nations across the Earth. I would like to invite you to begin to ask the Lord about supporting me prayerfully and financially as I fulfill God's eternal purpose across the Earth and prepare it for the return of the Christ. With revival fires burning brightly in many nations, I'm dedicated to the glory of the Lord covering the Earth as the waters cover the sea. Currently I am on board with a group of missionaries from Iris Ministries (irisglobal.org) and we are gathering soon in Europe with a vision for the entire continent to become given over in love to Jesus. I would love for you to be apart of this journey that I have begun through prayer and financially support. Like most missionaries I am looking for monthly supporters; those who have been saved and changed by Jesus and who want to see others come into that reality. This is a great opportunity to sow into a global vision born in the heart of God to see mankind come into encounter with their Maker. If you have been changed by Jesus and love Him this is a chance to share that love across the world without even being there! If this is something you believe in and something that you want to be apart of, I would invite you to contact at the email or the phone number below to get some further information. I'd like to invite you to prayerfully consider joining my team of supporters as I carry out the great commission. Please feel free to contact at any time via email, or phone. Blessings, Aaron Cuyler firstname.lastname@example.com 678-936-6467


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Obama Justice Department's Continued Defense of 'Don't Ask, Don't Tell' Obfuscates Facts
(Washington, DC) - Log Cabin Republicans issue the following statement in response to the Department of Justice's briefs to the Ninth Circuity Court of Appeals in regards to Log Cabin Republicans v. USA.
"Once again, President Obama has abdicated his responsibility in ending the failed and unconstitutional 'Don't Ask, Don't Tell' policy," said R. Clarke Cooper, Log Cabin Republicans Executive Director. "The Department of Justice's continued defense of this case and its appellate tactics seek to obfuscate the issues and facts of this case. Log Cabin Republicans represents countless Active Duty, Reserve and National Guard servicemembers who are under the peril of a policy that seeks to advance discrimination over national security, which is why we went to court to argue this exact matter. This position is particularly difficult at a time when DOD commanders are ready to implement open service and open recruitment. When applying different standards between the government's position in regards to the Defense of Marriage Act and 'Don't Ask, Don't Tell,' what makes one indefensible and the other appropriate discrimination."
"The government's brief is stunning for what it does not say. As expected, it argues that Log Cabin Republicans lacked standing to bring the case and that Judge Phillips lacked authority to issue a world-wide injunction. Judge Phillips's 85-page decision from October 2010 covered these points in great detail, and we are confident that the government's arguments on these points will be rejected. The government's only other argument is that the recent repeal of Don't Ask, Don't Tell was constitutional but that was not an issue tried before Judge Phillips and was never part of the government's case before. The government's brief does not address the due process or first amendment issues on which Judge Phillips based her decision nor the standard of review applicable to our challenge to the constitutionality of Don't Ask, Don't Tell. By not arguing merits of the constitutionality of Don't Ask, Don't Tell, the government's brief, by its silence on these issues, is effectively conceding that Don't Ask, Don't Tell was and is unconstitutional. While it may be implicit, it is the first time in the six-plus-year history of the case that the government has not argued that Don't Ask, Don't Tell is constitutional. This is a major change in the government's position."
Log Cabin Republicans have maintained a three-front strategy against 'Don't Ask, Don't Tell,' lobbying for repeal in Congress, consulting with the Department of Defense, and filing suit in federal court. The case went to trial in July of 2010, and Judge Virginia Phillips ruled on September 9, 2010 that the policy violated the First and Fifth Amendments of the Constitution.


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Finding the Roots of Food Insecurity in Ethiopia
In a region where most households lack adequate resources, researchers set out to pinpoint the exact determinants of food insecurity
"Ethiopia," write the authors of a new paper in Agricultural and Food Economics, "is one of the poorest countries in the world." They note that 90 percent of the population live in rural areas, where food insecurity is commonplace.
Many factors could be to blame. Wars frequently ravage farming towns. Public policy is limited to nonexistent. And, as if this weren't enough, droughts are frequent and severe. Soil degradation is extensive, lowering productivity and making farmers more vulnerable to the droughts.
In response to punishing conditions, some farmers adopt land-management technologies, trying to conserving soils susceptible to high rates of erosion; some, of course, do more of this than others, and success rates vary. Households also differ in terms of systems and technologies employed, soil quality, farm size, family size, access to markets and aggregated per-capita production.
In the presence of so many variables, researchers set out to analyze which factors caused food insecurity. From a sample of 215 households in the Teleyayen sub-watershed region, they collected data using structured survey questionnaires, focus group discussions, and key informant interviews. Data revealed that 79.1 percent of the sample households were experiencing food insecurity, and offered insight into why.
Among food-insecure households, the household heads skewed younger, and female-headed homes were more likely to be food-insecure. Smaller farms also skewed insecure. But these characteristics, along with level of policy support, land distribution, topography, soil fertility and erosion, ultimately were not proved to significantly influence the food-security state of households.
Contrastingly, binary logistic regression revealed the key determinants of food insecurity among sample households to be: "shortage of farmland, poverty, recurrent drought and climate change, shortage of rainfall, and land degradation."
By: Erica Gordon-Mallin, BMC
Source: https://agrifoodecon.springeropen.com/articles/10.1186/s40100-018-0106-4


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Welcome to the digital edition of James Kochalka's award-winning, influential, and totally addictive autobiography, American Elf! It's a simple idea — every day, James draws a comic strip capturing a moment from his life– but gathered all together, these moments take on rich new meanings. Both silly and profound, American Elf is a portrait of human life lived to the fullest, infused with the trademark passion and magic of Vermont's Cartoonist Laureate.
In 2005, James invents Dragon Puncher, tells bad jokes, takes a vow of happiness, gets his website hacked, writes a children's book, releases a new album, teaches Eli to talk, launches his first class at the Center for Cartoon Studies, and defends Jar Jar Binks.


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Mysteriously this week, a British born billionaire named Joseph Lewis took a 7% stake in Bear Stearns. What's behind this purchase and are big changes afoot at the Wall Street bank hurt most by the collapse in the mortgage market?
CNBC's Charlie Gasparino joins the panel for this conversation. Here are excerpts from what was said.
What's the "real" story?
Gasparino says many Wall Street investors are speculating that Bear Stearns CEO Jimmy Kane prodded Lewis to buy this stake; but according to Gasparino that's not accurate.
Gasparino believes Joseph Lewis bought the shares through his broker because Lewis thinks it's a good deal. In other words, Gasparino thinks it's a takeover play.
In addition, Gasparino suggests that shares of BSC could be bought by JP Morgan (JPM).
Does Bear Stearns want to sell?
They might not want to sell, but I think they might have to sell replies Gasparino.
Dylan Ratigan asks the traders if they would buy BSC?
Pete Najarian tells the panel he thinks a takeover play makes sense.
Karen Finerman recommends looking at the Jan '08 "out of the money" options.
Charlie Gasaprino tells Karen he wouldn't risk a penny on BSC!
On a related note, Dylan asks Gasaprino about Lehman earnings?
They're going to be bad, speculates Gasparino. However he adds there's a belief on The Street that Goldman (GS) earnings will be strong.
Got something to say? Send us an e-mail at email@example.com and your comment might be posted on the Rapid Recap! Prefer to keep it between us? You can still send questions and comments to .
Trader disclosure: On Sept. 12, 2007, the following stocks and commodities mentioned or intended to be mentioned on CNBC's Fast Money were owned by the Fast Money traders; Macke Owns (HAS), Najarian Is Short (GS), Finerman's Firm Owns (DVA), (WMT), (COP), (JNJ); Finerman's Firm Owns S&P 500 Puts; Finerman's Firm Owns Russell 2000 Puts; NBC Universal Is The Parent Company Of CNBC


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A donor fund has been set up through the Miami Foundation to collect money to build a memorial garden in Pinecrest Gardens in memory of Steven Sotloff, who grew up here and his family continues to reside in the Village.
Donors may send a check donation to The Miami Foundation at 200 South Biscayne Boulevard, Suite 505, Miami, FL 33131. Include the fund name — The Steven Sotloff Memorial at Pinecrest Gardens Fund — in the memo line. Donations can also be made with a credit card online at The Miami Foundation website http://bit.ly/SotloffMemorial.
Sotloff was a freelance journalist murdered by Islamic state militants on Sept. 2. He was the second U.S. journalist executed, causing an international outcry.
He went missing in August 2013 while writing about the Syrian civil war as a freelance journalist for several publications, including Time, the Christian Science Monitor, The National Interest, Media Line, World Affairs and Foreign Policy. He also has appeared on CNN and Fox News. His work took him to Syria several times, as well as Egypt, Turkey, Libya and Bahrain.
Sotloff was the son of Shirley and Arthur Sotloff and a grandson of Holocaust survivors.


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Spraybooth Logic
Of Dog and Model Shows
As many of the regular readers of this column know my wife and I raise dogs (one particular editor actually called this my "dog column").
Back about ten or twelve years ago we embarked on a whirlwind on the dog show circuit, we had a great dog and a good handler to take him to all the distant shows in distant lands (Tennessee, Toronto, Michigan, Chicago and the list goes on and on, now just to be clear, in Minnesota all those places are distant lands) We also had a few extra dollars in our pockets to participate in the hobby with and trust me this is something that didn't last very long.
With all those things going for you, how could you go wrong in a hobby?
As we found out, it was a lot easier to have things go wrong than we had anticipated.
First, dog shows, much like model shows depend a great deal on a judges opinion. A dog show judge is biased to certain traits or types in a dog. A judge who was a Terrier breeder liked a choppier gate (this is basically how a dog looks when they move) in the front end of a dog. They liked this because the dogs they have bred and raised have had this gate, where a Brittany shouldn't. Some like a bigger more substantial dog, others like a smaller more compact dog, these were all opinions and they were opinions that over-road the "standard" that the judge was supposed to be judging against.
In comparison at a model show we have the color police and the model Nazi's. We've all seen them at shows pontificating their great knowledge of all subjects and pointing out the flaws in markings or paint schemes. These are the same guys that will give an award to a model that has a seam line down the spine of the aircraft or silvered decals because the other models had flaws in their schemes or weren't detailed out to the same extent.
Second, at dog shows owners (watch Best in Show to see a real working example of this) are kennel blind. What I mean by this is that you really love your dog and you find no faults in them (until they start losing regularly that is) and you can't understand why the judges don't see the same thing that you see in them. Our dog had a "bitchy" head type (this means his head was slightly more female looking than male looking), this is something we realized early on but soon forgot about when he started winning big.
Modeling is once again very similar. Watch various modelers at a show that hover over their own models. They are so completely in love with them that they can't help but compare their models to each new model that is placed on the table. After the placement is made they go over and carefully look at the model and begin to point out the flaws to anyone within earshot hoping that they may be one of the judges. It also makes them feel better about their models and their chances when award time rolls around.
Third, the setup. The setup in dog show terms is how you "stack" your dog to display him/her to the judge. You will show the judge your dogs best features first by the way they are stacked toward the judge.
In the model arena the setup or the stack is possibly the funniest of all observed activity. At our last show there was a fellow there that had 5 or 6 kits entered. It took him over an hour to place them just perfectly on the table (which the judges and contest officials promptly moved). As he placed them he carefully examined each of them for the perfection that was him. Unfortunately none of the judges agreed with this fellow's assessment and he got skunked.
Finally we have the value judgment. As I mentioned in my first point the judge offers up an opinion based on their experience. The judgment on the dog is taken personally. "How could that mean old judge not like my great dog Fifi??" How dare they!!
Well Fifi may be the love of your life and your huntin' buddy, but the judge doesn't know that, nor does he care.
At a model show a judge may simply not like what you built (there are definitely judges out there that don't like Japanese or German stuff and it does sway their opinion) or it simply may not be as good as the other stuff on the table in the judge's opinion. Either way you are going home empty handed or at least with a lesser award than you felt that you deserved. Also a judge doesn't know how much work that Pavla kit took or that you took the time to detail the toilet in that B-25J.
When you get chumped at a contest does it ruin your contest day? Then maybe modeling contests (or dog shows) just aren't for you.
Anytime you compete in a competition where the judging is based solely on someone's opinion, someone will go home unhappy, that is the cold cruel reality of things. It really isn't anything personal, even if you want to make it that way. I also have never seen a contest or a baseball or football game where a judge or referee listens to the contestant and then realizes the error of their ways and changes the call. It just doesn't happen.
We had many a day at a dog show that we had the best dog there by far and lost. There were also those days that we ran up against a former National Champion and won. It was something of a crapshoot and I'm guessing that our little dog ruined as many days for other people as we had ruined for us.
Our bottom line with our dog show experience was this; Charles won over 80 best of breeds and was nationally ranked in both the US and Canada, but all I know is that at 15.5 years old, he is laying under my feet as I write this column. None of the wins changed the way I feel about him, the enjoyment that I had hanging out with him over these last 15 years or the work we put into him to make him a good family dog.
I admit that I have had my share of model experiences, both from a judging side and a contestant side.
On the judging side I have learned that I will occasionally miss things. It's not intentional it just happens. I have also learned that there are a lot of great modelers out there who take most things in stride and a lot of bad modelers that will almost always complain of getting screwed.
On the modeling side I have learned that it is only an opinion. I didn't learn this one until I stomped out of a couple shows in a very agitated state. I did learn from those experiences and actually stopped entering shows for a couple of years until I could gain a perspective on what was really aggravating me. I can also say that nothing has changed the fact that when I look on my shelf at a couple of the kits that didn't do so well that I still have fond memories of the research and the builds of those kits.
I guess what I'm trying to say here is that not everything in life is about winning. Sometimes it's just about the experience and the people you meet along the way. If you win, consider it a nice bonus. If you lose, always shake the winners hand and congratulate them, no matter how you feel about the results.
One final note about dogs shows and model shows. In my life, I have met some great people at each type of event. People that if I had my head firmly planted in my ass being bitter about the results, I would have missed out on meeting them. I count many of them among my friends today.
Don't miss your opportunities and shut up and build.


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22nd June 1916 Thursday
All material produced or reproduced here and throughout this work is the sole copyright of the author and the family of Doctor D.C.M. Page MC.
After spending the afternoon and evening taking in the excitement of London, Douglas took the last leg of his long journey on the overnight train to Edinburgh.
"I left London for 'Auld Reekie' by the 11-45pm train. It was packed with Navy men and the journey was very tedious. I got into Edinburgh at 8am on June 22nd and was soon home.
I spent five days in Bonnie Scotland and as this is a war diary I won't go into any details of my days on leave.
Briefly here is what I did:
I wallowed joyfully in numerous hot baths and partook of glorious foods, slept in clean cool sheets, in utter peace and quiet, visited the Infirmary and Watson's College and all my friends there; went to Picture Houses, played tennis, patrolled Princes Street where I met many acquaintances; went to the zoo and wasn't detained there; had a glorious motor run one day with mother, Betty, Mrs. Sturrock and *Elma, via St.Mary's Loch, Moffat, Broughton and Crock's Inn."
*Douglas had no idea at the time but young Elma would become his wife towards the end of 1919.
Gordon 20 years old, here in the uniform of 2nd Lieutenant 17th Battalion Royal Scots, was attached to the Royal Flying Corps and was shot down near Arras and sadly died from his injuries October 16th 1916.
Are you a new reader?
Find out about our connection with Dr Page and an introduction to his diary here


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Retail Team Leader
A Retail Team Leader should deliver exceptional customer service and a positive experience for customers. They provide critical support to managers and may deputise in their absence. Retail Team Leaders may guide and coordinate the work of the team, identify and explore opportunities that drive sales and ensure team members maintain business standards in relation to merchandising, service and promotional activities.
Retail Team Leaders are critical to supporting managers and the role is dynamic and in one day can involve a variety of different functions. On a day to day basis, a Retail Team Leader gains the most of their team, ensuring they are fully trained and work effectively and to the best of their ability.
**Please note that this standard changed funding band to Band 6 (£4,000) on September 30th 2019**
Gateway Requirements
- Project Synopsis
End-Point Assessment Components
- On-Demand Test
- Retail Business Project
- Professional Discussion
On-Demand Test
The 60-minute On-Demand Test will be scenario based requiring the apprentice to demonstrate reasoning and joined up thinking, demonstrating synoptic performance against the key elements of the standard. Completed under controlled conditions, this will be externally set and marked automatically by the assessment organisation and will cover the core and relevant specialist function.
Retail Business Project
A project requiring the apprentice to look at an immediate opportunity, problem, challenge or idea within their retail environment. This could be a project to identify a potential cost saving for the business through improving efficiency, reducing waste or finding alternative ways of working to achieve business objectives and should include a research proposal, identify measurable improvements and make recommendations for implementation. The apprentice will need to provide a one-page synopsis of their project to the assessor one month before the end-point assessment process can begin. The apprentice will have 30-minutes to present their project and should include time for questions and answers at the end.
Professional Discussion
Planned at least 5 days in advance to allow the apprentice to prepare fully, the Professional Discussion is the final part of the assessment of the Retail Team Leader apprenticeship standard. A 60-minute discussion between the apprentice and the independent end assessor will take place and will be structured to draw out the best of the apprentice's energy, enthusiasm, competence and excellence.
More Information
If you would like to learn more about the Retail Team Leader apprenticeship standard, check out our factsheets page or alternatively you can find more information via the Institute for Apprenticeships website.
- Payable at registration: £175 (25%)*
- Payable at Gateway: £525 (75%)*
(+£100 surplus if Face to Face Professional Discussion)
(+£100 surplus if Face to Face Business Project Presentation)
- Level 2 Award in Functional Skills English
- Level 2 Award in Functional Skills Mathematics
*25% registration fee is transferrable to a new registration should an Apprentice withdraw from the apprenticeship. Upon receipt Apprentices, Employers and Training Providers will gain access to the TQUK EPA management suite.
**75% fee paid at gateway in non-refundable as we anticipate that once the apprentice has passed through gateway they will be ready to undertake the end-point assessment elements. If the 75% payable upon gateway is not paid within 30 days of invoice we, as the EPAO, will put a hold on any end-point assessment activities being undertaken and any certification processes.
Training Qualifications UK offers one free re-sit per multiple-choice test where included within a standard. Element assessments re-sits will be charged per assessment and standard


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Here is another reason I love roast chicken. The possibilities of what you can do with leftovers are endless and this is just another way you can enjoy them. Rich and satisfying, salty and crunchy on top. Just perfect.
Chicken, Leek & Pasta Bake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 1x
- 600ml (1 pint) milk
- 30ml (2 tbsp) plain flour
- 60g (1½ oz) butter
- 300g (10½ oz) macaroni
- 2 leeks, sliced
- 500g (1lb 2oz) cooked chicken, skinned and cut into bite-size pieces
- 40g (1½oz) fresh white breadcrumbs
- 40g (1½ oz) Parmesan
- Put milk, flour and half the butter into a saucepan and whisk continuously over a medium heat, until the butter has melted and the sauce has thickened. Leave to simmer over a very low heat for 5 minutes, stirring occasionally. Season well.
- Preheat the oven to 200°C/fan 180°C/400°F/gas 6.
- Melt the remaining butter in a frying pan and fry the leeks gently until soft.
- Meanwhile, cook macaroni in boiling salted water according to packet instructions, then drain.
- When the leeks are ready, place the sauce, chicken, pasta and leeks in a large bowl and stir thoroughly.
- Spoon the mixture into a shallow ovenproof dish. Mix together breadcrumbs and Parmesan and sprinkle over the top.
- Bake in the oven for 25-30 minutes until golden and crusty on top.
- Spoon onto 4 warmed plates and serve with a crisp, green salad.
- When I feel too lazy to make the sauce, I use a big wodge of mascarpone instead. Melt it gently in a pan and then stir all the ingredients with it thoroughly.
- Use any type of pasta you have available or that you fancy.
- Experiment with or vary the chicken, pasta, leek and sauce ratios. It is very difficult not to get a delicious result!
- Serving Size: 1 serving
- Calories: 560
- Sugar: 9.7 g
- Sodium: 310 mg
- Fat: 17.1 g
- Saturated Fat: 9.1 g
- Carbohydrates: 48.7 g
- Fiber: 2.4 g
- Protein: 51.4 g
- Cholesterol: 134 mg


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So far, nothing major has gone wrong. But engineers at T-Systems International GmbH, which is operating the huge transmission network carrying high-definition signals from 12 stadiums hosting the World Cup soccer tournament in Germany, aren't kicking back because, as the saying goes, "the game isn't over until it's over."
T-Systems, a unit of German telco Deutsche Telekom, is in charge of a highly robust and reliable network that carries standard TV and HDTV (high-definition television) signals for what media experts say is the most viewed sports events in the world.
For sure, with billions of viewers glued to their tubes, the company's reputation could be quickly ruined by a technical glitch, like a loss of transmission during a decisive game. Not surprisingly, T-Systems has built one of the biggest, most reliable and secure private broadcast transmission networks ever to operate in Germany, let alone Europe.
The fiber optic network uses dedicated WDM (wavelength division multiplexer) at the lowest level, SDH (Synchronous Digital Hierarchy ) in the middle and IP (Internet Protocol) on top of the stack.
"What we have, essentially, is a packet over SDH network, which provides point-to-point IP connections," said Carsten Winterberg, head engineer of the FIFA World Cup broadcast project at T-Systems. "We need this type of connectivity to provide uncompressed signals."
Host Broadcast Services (HBS), which has been hired by the World Cup tournament organizer Federation Internationale de Football Association (FIFA) to provide production services, has required all signals to be delivered in an uncompressed format. Uncompressed HDTV signals require transmission connections of around 1.5G bps (bits per second), according to Winterberg.
To play it safe, T-Systems has two fiber optic cables running into the stadiums, each capable of transmitting data at speeds up to 20G bps. A satellite link is held in reserve, should both cable connections fail.
The stadium cables connect to a meshed backbone, boasting 480G bps of capacity.
"HDTV puts special demands on data transmission, such as packet delivery times and packet loss," said Walter Zornek, head of the FIFA World Cup engineering project at T-Systems. "We've had to design the network to meet these broadcast-specific demands."
All cables, nodes and other network components are monitored by an advanced network monitoring system.
The network is tough, if not almost impossible, for hackers to crack, according to Winterberg. "It's totally self-contained; the signals are completely separated from all other networks," he said. "I suppose you could try to cut a cable somewhere, but even that won't bring the network down because we have a lot of redundancy built into it."
For the World Cup, T-Systems has also amassed a satellite farm, consisting of 25 dishes to beam signals around the globe.
"The World Cup has helped us learn how to work with HDTV on a very large scale," Zornek said. "We'll be able to put this experience to good use for the German professional soccer league where HDTV is to play a big role in future."


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Medford officials are pleased to announce that they have partnered with Camp Dark Waters and Boy Scout Troop 26 to bring back the popular FREE Family Summer Movies in the Park Series. The movies will be shown in Freedom Park, located at 86 Union Street, and will begin at dusk every Tuesday evening July 8th through August 12th.
The schedule is as follows:
July 8 The Lego Movie PG
July 15 Rio 2 G
July 22 Cloudy With a Chance of Meatballs 2 PG
July 29 Smurfs 2 PG
August 5 Frozen PG
August 12 Muppets Most Wanted PG
Light snacks will be available for purchase, or bring your own. Grab your lawn chairs and/or blankets and join us for this quality family fun program.
In the event of inclement weather, the movie will be shown the next day.
Visit our Special Events page under the Parks & Rec. link for directions and parking locations for Freedom Park.


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Following the positive results experienced by 149 people with bipolar depression who took part in a two month trial, the researchers believe that NAC could be added to the treatment regimen of people with bipolar disorder.
"The people in our trial experienced significantly lower levels of depression and reported higher levels of quality of life and general functioning," said Dr Olivia Dean, a Deakin Medical School researcher based at Barwon Health in Geelong.
"There is currently no truly effective treatment for the depressive symptoms of bipolar disorder, with standard antidepressant medications having limited impact. Given the people in our trial had such positive results, and there are no major side-effects with NAC, it is a very promising option to be included with regular treatments. Larger trials are now needed to further test the benefits of NAC for people with bipolar depression. "
Bipolar disorder affects up to two per cent of Australians. People with the disorder suffer severe mood swings that can go from feeling low (depressed) to feeling high (manic).
"The depressive phase, which happens most often, is the most lethal as it is during this time that people with the disorder are at highest risk of suicide," Dr Dean explained.
"Given the stakes are so high it is imperative that we find effective treatments for the depressive phase of the disorder."
The researchers are now planning a larger study to definitively confirm the findings from this study. They are also embarking on a new trial with NAC that involves children aged 3-10 years with autism as there are many biochemical similarities between bipolar disorder and autism. Parents who are interested in this study can contact Kristi Villagonzalo on (03) 5226 7428.
The results of the trial will be published in the Journal of Affective Disorders.
About the study and NAC
149 people with bipolar disorder took 2000 mg per day of NAC along with their regular medications for eight weeks. On average, participants experienced a 46 per cent reduction in their depressive symptoms based on the Bipolar Depression Rating Scale. Similarly, on a measure of quality of life and of general functioning, significant improvements were reported.
N-acetylcysteine (NAC) is an antioxidant most commonly used to clear mucus from airways and to treat paracetamol overdose.
There are many ways that NAC could be working to improve the symptoms experienced by those with bipolar depression.
Oxidative stress, increased inflammation, changes in growth of nerve cells and alterations in signaling between nerve cells in the brain are all believed to play a role in bipolar disorder. NAC has mechanisms that target all of these factors. It is not entirely clear which of these mechanisms is responsible for improving mood symptoms, and further research is required to determine exactly how NAC works.


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- Home
- Oklahoma State Cowboys Embossed License Plate Frame
Oklahoma State Cowboys Embossed License Plate Frame
$ 19.99
$ 19.99
Manufacturer Direct Item.
HOT! sold in last hour !
others are checking the product right now !!
Customize your ride and announce your Oklahoma State Sooners pride with the embossed license plate frame. Crafted from durable, long lasting, polished, stainless steel frame for greater durability - it resists the elements regardless of the weather. Features an eye-catching display of your team name and logo stamped on aluminum in true team colors. Fits perfectly around the team inlaid license plate or around your state issued license plate.
Frame fits all standard license plates
Durable Polished stainless steel frame with team logo on embossed aluminum inserts
Comes with pre-drilled holes on top for mounting on your vehicle
Slim line design helps keep registration sticker visible
Universal design compliment in all states
Approximate size 12.25" x 6.25"
At Fan Cave Sports we work with a variety of officially licensed manufacturers. This item will be sent directly to you by the manufacturer within 3-7 business days and is not available for local pick up in store.
FanCave.com & Fan Cave Retail Store offer a no hassle return policy if you are not 100% satisfied with your purchase within 90 days of the sale date.


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The 1940s was an era full of hope, courage, and heroes. Americans overcame the Great Depression, defended our country during a time of war and fought for peace and justice around the world. This prosperity, valor, and strength defined families, our homeland and ultimately the era—which is why we chose it as our theme and setting for the annual Real Heroes fundraising event.
Fundraising is essential in the non-profit world, and efficiency in fundraising is always the ultimate goal. This was our top priority when tasked with creating a signature event for the Central California chapter of the American Red Cross—and after the revamped Real Heroes event wrapped up, it was easy to see that our mission was complete.
We selected our venue (an old airport hangar at Chandler Airport), set the stage, and transported guests back in time, all while seamlessly showcasing the amazing effort and support the American Red Cross has given our nation and community for decades.
The evening was meticulously orchestrated, and the smallest details were big—but what's most important was the success the event brought to this treasured organization.


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31 October 2018
Contract from Grieg Seafood ASA on construction of a turnkey feed barge
Bergen Group Sjøsterk AS has been awarded a contract with Grieg Seafood ASA for the construction of a turn-key feed barge built in concrete and aluminium for delivery summer of 2019.
With this contract, Bergen Group Sjøsterk has been awarded contracts for a total of 5 feed barges with a total value of close to NOK 100 million.
The feed barge ordered by Grieg Seafood Finnmark AS has a size of 17 x 27 meters with a total load capacity of 500 tonnes. The concrete barge is planned for use in Finnmark, Northern Norway, and will consequently be outfitted and dimensioned for use in harsh locations exposed to very demanding weather conditions and extra cold temperatures.
CEO Torgeir Nærø in Bergen Group ASA assesses the contract with Grieg Seafood ASA as an important strategic milestone for the wholly owned subsidiary Bergen Group Sjøsterk AS.
"Bergen Group has ambitions for further growth as a system-, equipment- and service provider towards the aquaculture industry. This July's acquisition of company Sjøsterk is an important part of this strategy. Therefore, we are proud that we, since the date for the acquisition, have managed to build a total order book of five concrete barges with total production value of close to NOK 100 million", says Nærø.
The CEO evaluates the market for feed barges as challenging, but with very exciting growth potential, and characterized by clients with increased demand for highly flexible technical solutions, field proven environmental and biomass management and stable operational reliability.
"Bergen Group has extensive experience from complex maritime product and system deliveries, both from offshore installations and large vessels. We consider this competence an asset when levering it into developing the next generation of feed and service barges for the aquaculture industry, "says Nærø.
Bergen Group ASA is an industrial group based in the western part of Norway and a well-established supplier of products and services to the areas of Energy & Industry, Maritime, Defense, Access Technology & Services and Aquaculture. The Group's companies are based on extensive expertise and long experience in their business areas. The operational activity is carried out by the subsidiaries Bergen Group Services AS, Bergen Group AAK AS and Bergen Group Sjøsterk AS, with a total of close to 200 employees. For further information: www.bergengroup.no
For further information:
CEO Torgeir Nærø in Bergen Group ASA, phone +47 922 00 778
SVP Øyvind Risnes in Bergen Group ASA, phone +47 480 48 561