text:
To read updates by AWI staff from the International Whaling Commission's (IWC) annual meetings, click here.
In 1946, the International Whaling Commission (IWC) was formed by 12 whaling nations, including the United States, "to provide for the proper conservation of whale stocks and thus make possible the orderly development of the whaling industry." The Commission's Secretariat is headquartered in Cambridge, UK, and since its inception, working under the International Convention for the Regulation of Whaling, the Commission has grown to number over 70 nations, many of which have never whaled.
Despite the creation of the Commission, the institution of the Convention to govern whaling, and the cessation of commercial whaling by most of the Commission's founding members in the second half of the 20th century, whale species continued to decline. In the 1970s and the 1980s, a growing public concern fueled by AWI's "Save the Whales" campaign led to the IWC member nations adopting a moratorium on commercial whaling in 1982. Whaling conducted for aboriginal subsistence purposes was not affected by the ban.
The moratorium took effect in 1986, and several countries immediately took advantage of a clause in the convention that allows members that file an objection to IWC decisions to not be bound by the decision. Japan, Norway, Peru and the then-Soviet Union filed objections to the moratorium decision. Peru withdrew its objection in 1983, and Japan staggered its withdrawal over 1987 to 1988. Norway and the then-Soviet Union have not withdrawn their objections. After withdrawing its objection, Japan was able to exploit a loophole in the convention that allows lethal scientific research on whales and requires that the resultant meat be sold commercially.
Iceland did not file an objection to the moratorium, but also exploited the lethal scientific research loophole, and proceeded to conduct scientific whaling until 1992, when it withdrew from the IWC. It rejoined in 2002 after a very controversial vote, and it immediately lodged an objection to the moratorium. Iceland continued to conduct scientific research whaling until 2006, when it also resumed commercial whaling through its objection.
Over 25,000 whales have been killed since the moratorium came into effect, with the smaller and more abundant minke whale becoming the commercial whalers' favored target. Fin whales, sei whales, Bryde's whales, sperm whales and humpback whales are still killed for commercial gain. Although the moratorium undoubtedly prevented the extinction of some great whale species, the ongoing continued commercial whaling is hampering the certainty of their survival through the next century.


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We eat with our hearts. Join me in my unique kitchens' settings where generosity is served and memories made.
A sought-after and exclusive venue in Paarl in the Cape Winelands. Chef Mynhardt Joubert is the custodian of Mynhardt's Cathedral Cellar Kitchen, a space flanked by some of the biggest, and hand-carved, wine vats in the world. The dome-like ceiling – from where the Cathedral Cellar draws its name – evokes a holy feeling, making it absolutely perfect for memorable events.
Set in the intimate 'rooftop' loft apartment of Chef Mynhardt Joubert. Guests are seated at a long table, situated at the kitchen – right at the heart of the home – while Chef prepares dishes inspired by his childhood memories and travels around South Africa.
"Daar's restaurante... en dan is daar Mynhardt Joubert se Stasie Straat kombuis plaas. In 'n klas van sy eie, 'n atmosfeer van sy eie en mooi goed net waar jy kyk. Sy kos is 'n geïnspireerde bymekaarkom van sy herkoms en kreatiwiteit. Elke keer wat ek aan sy tafel sit verstaan ek van nuuts af wat skrywer Lin Yutang bedoel het met: 'our lives are not in the lap of our gods, but in the lap of our cooks." - Kos-kommentator en skrywer
"'n Ete by Mynhardt se Stasie Straat Kombuis is 'n smaak en estetiese ervaring. 'n Moét op jou bucket list . Sommer heel bo! Dit is uniek. Mooi. Sooo lekker. En die beste: sonder enigie pretensie. Smake en geure wat jou bybly. Wat al jou sintuie voed . En die sjef: 'n meester. En 'n absolute liefie. Sommer uit my hart uit xxxx"
"It is rare occasion that one meets someone who is a creative mastermind, a magician of his craft, an inspiration to work with and overall just a heck of a nice guy. We are truly proud to have Chef Mynhardt on our KWV team."
"First time experiencing Chef Mynhardts food and we are absolutely in awe! This man certainly knows how to treat his guests to a culinary masterpiece."
"Chef Mynhardt is a true artist and shatters the concept of what food can be. You can taste the passion and he will transport you and your guests through an ultimate culinary experience."
"I have the utmost trust in Chef Mynhardt. He is an absolute dream to work with and a magician who turns any event into an extraordinarily memorable experience. Any event with him at the helm is guaranteed to be a huge success – from the food, to the décor and down to the tiniest details. With him you can relax and know everything is under control, meticulous and beautiful."
"Chef Mynhardt embodies the epitome of true generosity in everything he does - from sourcing ingredients, cooking, plating and hosting. It is impossible not to feel the magic and passion that runs right through him and his cooking."

subset: commoncrawl


text:
Demco had met Queen Fyora once, soon after he helped the Island Mystic. The Faerie Queen had been honest with him, telling him everything he asked. He was helping a client find her favorite plushie, and intuition had led him to the Queen. She had allowed him an audience, and indeed knew exactly where the plushie was. She said that she had seen it lying on the cobblestones in the street, but assumed the person would return for it. Setting the blue Acara plushie, an exact replica of its owner, on a windowsill, Fyora had returned to the castle.
It wasn't the fact that she knew where the plushie was that astounded him. It was the fact that she didn't hide the fact she left it in the street that astounded Demco. He trusted the Queen, and would bet his savings that she would only lie to protect someone from danger.
Focusing on the present, he realized they were in sight of the kitchen. It was only moments before they were back in the lounge area. Polip was still standing there, his desert staff hanging from his paw. The lamp that hung from the staff was now extinguished and set on the coffee table.
"How have you been, Polip?" Sir Edgar said to the Mynci.
"Fine, Sir Edgar."
Demco sensed a connotation to that exchange, but ignored it. Sir Edgar was already moving to one of the shelves, and he was speaking.
"Some of my clients allow me to use their possessions while they are under my guard. In fact, some are very useful. Including-" the Krawk turned with an amulet in his hands "-this amulet of teleportation."
Demco gazed at the artifact. The green gem dangled from the golden chain, mesmerizing him. He reached towards the amulet, but Sir Edgar snatched it away at the last moment.
"You must return with this quickly."
Demco nodded, focused again. "I promise."
"Thank you," Sir Edgar said, bowing his head slightly. He handed Demco the Amulet of Teleportation, and the Techo immediately put it around his neck. "Faerieland," he said, closing his eyes and focusing with all his power. When he opened his eyes, he was standing in the middle of Fyora's castle.
There wasn't any delay between the time he opened his eyes and the time he was spotted.
"You, halt! When did you get here?" shouted a Fire Faerie guard. Demco turned to face the faerie, knowing there was no reason to run.
"I came using this," Demco replied, pointing at the amulet. "And I got here a few seconds ago."
Something in the Fire Guard's eyes relaxed. "The Queen is expecting you. She said you'd know the way." That being said, the faerie turned around and returned to his post.
Demco watched the faerie leave, then turned to face the curving staircase that lead to Fyora's chambers. In a way, he dreaded what was about to happen, even though he knew it had to. In another way, he looked forward to meeting Fyora again. Something about how gracefully she wields her power was comforting.
He took the stairs at a normal pace, knowing that Fyora was waiting patiently. When he reached the door, he didn't spend time taking in its magnificence. Right away, Demco knocked on the purple entrance.
"Come in, Demco," said the mellifluous voice. Demco pushed open the door, and there was Fyora.
"My queen," he said, bowing. He was bathed in her radiant glow, purple lighting his features. The faerie's wings were held as high as her head, but not in pride. She held herself like a queen because she carried the responsibilities of one. Her appearance was only for the people under her guidance.
"You know there's no need for such formalities, Detective Archavius. It hasn't been that long since we last spoke."
"A year, at least," he replied, though he knew what she meant. Last time they spoke, she had told him there was no need to bow, but he did it out of respect. Whether she thought of herself as a monarch or not, she was one.
"A year, is that it?" Fyora asked rhetorically, a smile on her lips. "Time conception aside, shall we get down to business?"
"You know why I'm here?" Demco questioned automatically, not even mildly surprised.
"Of course I do. Sir Edgar Avelin, if I'm not mistaken. And I'm not," she added. "The misguided Krawk creator of the fortress Cove has hired you.
"You see, Demco, your suspicions are corrects. I stole the most precious item entrusted to him. As you well know, my intentions are good. The item is very powerful. It belongs to a Neopian whose name you will not be familiar with. However, you will be allowed to return to Sir Edgar with it."
Demco took a second to contemplate the conundrum posed. When he finally was prepared to admit that he was stumped, he spoke. "Why allow it to be returned at all?"
"We must allow it to save your life."
The Techo, caught off guard, recoiled from Queen Fyora. "I'm not at risk," he assured her. "But if the item is as powerful as you say, then many lives could be at risk from returning it!"
"Trust me, Demco." Fyora's eyes glowed brightly as they gazed at the green Techo. "Sir Edgar is challenging to mislead. He will know you found the item, and will not be forgiving if you don't have it. Now go." A flash of purple blinded Demco, and he found himself standing in the foyer with the Amulet of Teleportation around his neck and a foreign object clutched in his paw. Respecting the Queen's privacy, he did not look at the item. Rather, focusing once again on the inner works of the Cove, he disappeared from Faerieland without a backwards glance.
"Jalazai," called out Queen Fyora after Demco left. "Please come here."
A Tyrannian Draik gracefully swooped into the room. The vaulted ceilings gave her room to maneuver to the side of the Queen without upsetting any furniture, and the gems that decorated her hair glittered in the light. "Yes, my lady?"
Fyora smiled exasperatedly. "Just Fyora, Jalazai. Would you please fly to Jhudora's Cloud and ask her what she knows about Lady Frostbite's brother?"
"Yes, my lady." The Draik lifted into the air quietly, her blue gown barely rustling. In a moment, she was out of sight.
"Did you get it, Detective?" Sir Edgar asked immediately.
"Yes," Demco said. "I have it right here." The Techo held his paw out. Polip stretched his neck towards them, his post by the door not allowing him a good view. In Demco's hand was...
"A pebble?" he said in confusion. "How is this dangerous?"
"What do you mean by dangerous?" Sir Edgar looked at Demco, reading his expressions.
"Dangerous was the wrong word. I just thought that since you protected it so well that it was important."
"It's extremely important, more than you could ever imagine. Do you know how many Neopets have held this pebble without knowing what it contained? Even children have held it, just tossing it for the enjoyment of watching it fly. So long was it hidden in plain sight that we gave up searching for it."
A malicious glint had now made its way into the Royal Krawk's eye. Demco glanced quickly at the Mynci to his side. The Lost Desert staff that emphasized Polip's presence was now cradled in two hands, as a well-trained fighter would hold a weapon.
"Finally, Uyrthea happened upon it. Immediately, she could feel the magic emanating from it. She knew it was no ordinary pebble. Fashioning herself a wand, the Air Faerie disguised the stone with a prison to protect it. Encased in the wand, no one could tell it was the wand that gave Uyrthea her power.
"But it came at a price, as all power does. The pebble was earth magic, while she was air. It mutated her, slowly fusing her into a mixture of the two elements. She changed with her magic, becoming a sickly green color. Her glow faded, and eventually the worst possible thing happened.
"She lost her ability to fly.
"For a faerie, being unable to fly is the worst shame. With both this and the use of dark magic, she was socially banished from Faerieland. Uyrthea fell to the earth, landing in the ocean not far from here. She crawled out of the waters, barely surviving. Filia found her and brought her here to be nurtured back to health."
Demco started to back up because of how far Sir Edgar had advanced towards him.
"After being nurtured back to health, she left. Shedding her wings and donning a shadowy cloak, she became one with the earth-dwelling darkness you call evil. Even I don't know where she is, but soon she will return for the pebble. It was prophesized.
"Alas, now you have seen the pebble and know too much. You only have two options, and I know which one you will choose. Join us or perish."
"Wait," Demco said, stalling. "I have a riddle."
The Krawk stopped. Looking at his claws in a conceited way, he waved Polip back to the door. "He will not escape," Sir Edgar said. "Go on."
"There was a Krawk, a Mynci, and a Techo. The Krawk and Mynci had cornered the Techo, blocking all exits, but he still managed to escape. How did he do this?"
"That's simple," Sir Edgar said without thinking. "The Techo teleported." Suddenly, the Krawk's eyes opened in realization. "Get him!" he shouted at Polip, who threw his staff at Demco with all his strength. But it was too late. Demco had already transported himself back to Faerieland.
To be continued...


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Matt Johnson
- MFA Graphic Design, Louisiana Tech University, 2002
- BFA Graphic Design, University of South Alabama, 1998
Born and raised in Mobile, Alabama, Matt Johnson has been a Professor of Graphic Design at the University of South Alabama for 12 years and a designer for nearly 20. He holds an MFA in Graphic Design from Louisiana Tech University, is an internationally awarded designer, and published children's book author and illustrator. His experiences in the field, as well as the classroom, make his teaching and creative skills second-to-none. He lives for visual gratification and the ability to create. Matt's world revolves around visual communication and the satisfaction that comes from a piece of work well done.
- Tools at Work!. Warminster, PA: Marco Products, 2014, Tools at Work!
Awards and Honors
Award of Excellence, Uncracking the Egg, Apex Awards for Publication Excellence, June 2016
Runner Up, Avian Outlook, Creativity Quarterly 44, 2016 (Runner Up)
Gold Award, Springhill Yardage Book, Marcom Awards, 2015 (With Benjamin J. Shamback)
Award of Excellence, Azalea Yardage Book, Apex Awards for Publication Excellence, 2015 (With Benjamin J. Shamback)
Gold Award, Uncracking the Egg, Hermes Creative Awards, 2015
2nd Place, Hollows Grove Movie Art Competition, 2015
Special Merit Award, You First, Light Space & Time Online Gallery, , 2015
Special Recognition, Regarding Loneliness, Light Space & Time Online Gallery, 2015
Top Prof Recognition, University of South Alabama, 2015
Finalist, Tools at Work!, U.S. Book News, 2014
Gold Award, Tools at Work!. Hermes Creative Awards, 2011
Gold Award, Tools at Work!. Creativity Annual Awards, 2011
Award of Excellence, SportsReports Publication. Apex Awards for Publication Excellence, 2009
Award of Excellence, SportsReports Publication. Apex Awards for Publication Excellence, 2008
Honorable Mention, SportsReports Publication, Hermes Creative Awards, 2008
Work Published, the Speakeasy Remains. Creativity Annual Awards, 2006
- ARS 121, Perceptual Drawing I
- ARS 122, Perceptual Drawing II
- ARS 271, Introduction to Graphic Design
- ARS 272 Typography
- ARS 273, Graphic Design Applications
- ARS 290, Special Topics, Drawing for Game Design
- ARS 372, Graphic Design Production
- ARS 373, Graphic Design Identity Systems
- ARS 374, Publication Design
- ARS 375, Digital Graphic Design
- ARS 376, Illustration
- ARS 472, Senior Graphic Design
- ARS 473, Web Design
- ARS 479, Design Business Practices
- ARS 488, Graphic Design Thesis
- ARS 494, Directed Studies
- ARS 496, Professional Studies Internship
- CAS 100, First Yr Experience


text:
NPL start thrown into disarray
By: Lesley Tjiueza
Four of the top clubs in the Namibian Premier League (NPL) have allegedly wrote to the league's chairman to stop the league from kicking off on Friday. The 4 teams Orlando Pirates, Tigers, Black Africa and Blue Waters jointly asked Lawyer Sisa Namandje to instruct the NPL management to postponement the League.
In a letter seen by NBC from Sisa Namandje & Co addressed to the chairman of the league the four teams are claiming that since the football calendar was ammended by the Namibian Football Association (NFA) last year to start from February to November, they did not expect the league to start this year.
On the 11 of October, the NPL has announced the league to kick off on the 20th of October 2017 which is outside the authorized football season according to the four teams.
The concerned teams also referred to nine days give to the clubs to prepare for the league as unfair, unreasonable and unprocedural given that the teams have been inactive for about 15 months.
The four teams also raise health concerns for players to play double headers with unfit players in times when the temperature in the country can reach 38 degrees.
The Clubs requested the following:
➢ 6 weeks to prepare.
➢ The NFA to rectify the football season period to prevent the league from been nullified.
➢ The Constitution of the NPL be respected.
The letter ended with a directive that the four clubs will not be taking part in the fixtures drawn for the 20th October and forward.
This turn of event contradicts the League Chairman Patrick Kauta who said the fixtures were endorsed by all teams without any objection.
The League is scheduled to launch its new campaign with FNB and MTC as purported sponsors. The fixtures have African Stars facing Orlando Pirates in the opening game on Friday at the Sam Nujoma stadium, but this is now hanging in a balance. Attempts to get comments from NPL top guns prove futile as the chairman and the league administrator mobile phone were off.


text:
It was one of the top hook-ups I've ever had, because of Str8 Daddys videos.
Str8 Daddys of San Francisco
I said that just what Str8 Daddys was actually feeling was just the commencement and that guys and their assholes were special and when he appreciated we could explore and play a lot more back there.
Str8 Daddys in San Francisco
When I woke my hole was stiff and sore and my body removed of all clothings and ejaculate jacked all over my entire face, chest area, cock and balls..


text:
Elite West End Removals will unload your stress away! Just thinking about moving from one place to another can be stressful. If you allow us to help you, then no need to worry about all the stress. We have over ten years of experience in the moving industry and we guarantee a smooth transfer to your destination.
West End Removals track record of quality service is worthy of your trust and confidence. We promise that we won't fail you.
West End is a beautiful and unique suburb in the Southern part of Brisbane. It's a growing city with a documented population of over 8,000 in 2011. It is one of the older suburbs of Brisbane. The suburb has been a home to indigenous communities and migrants which makes the place a lively mixture of cultures. No wonder they have famous culturally old-fashioned and organic offers and sights.
West End has several ethnic and vintage stores that attract local and international tourists. Their vintage hot spots include Avid Reader Bookshop and Café, Don't Tell Fannie, West End's Sole, Bent Books and Box Vintage.
Avid Reader Bookshop and Café offer the newest books available worldwide but most excitingly they sell peculiar second hand book collections. These rare books are treasured by booklovers making it a tourist attraction. Don't Tell Fannie showcases creative and unique clothing designs that emerge in West End. West End's Sole will surprise you with their genuine leather products such as shoes and many others. And if you are looking for vintage clothing, then Box Vintage is a place for you.
The enticing aromas and great food will bring you wonderful memories of West End. You can visit Archive Beer Boutique & Bistro, The Cheeky Bean Espresso Bar, The Gunshop Café, Sling Restaurant Lounge, Jam Jar and The Spaghettihouse Trattoria. Food trips in West End can be truly unforgettable! They also have Green Flea Markets where the largest farmer's markers are hosted at Davies Park.
The best and exquisite perfumes are also found in Libertine Parfumeri. Here, you can buy the finest fragrances in the world.
Conclusively the area's major attraction is its cafés, restaurants, ethnic and vintage stores. The presence of indigenous communities heightens the colors and wonders of West End. Nevertheless, the suburb is currently undertaking urban development and renewal. Hopefully the redevelopment in the area will restore its culturally unique theme while introducing modern development. West End Removals will be here to witness the exciting changes in the years to come.
Moving anywhere in West End is certainly awesome with its combinations of ethnic and modern backgrounds. is here to support you with high quality service and cost competitive offer. For us, all your items are treated with value and care. We provide a complete package even if you are just moving around the neighborhood or in farther destinations. Our package includes courteous, honest, reliable people and services. We boost our company with the quality output we provided over the years.


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Relax in quintessentially British style on a Curzon sofa from Duresta. The handcrafted, sumptuously comfortable fabric covered sofas are buttoned in the Chesterfield style. Highly decorative scrolled arms and elegant turned bun style feet complete the timeless and elegant look. Your comfort is assured thanks to the sprung seats, sumptuous fibre filled seat cushions and luxurious duck feather filled scatters.
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text:
Duncan Aviation - Air Show Support!
Duncan Aviation's Support Team for the Battle Creek Field of Flight Air Show and Balloon Festival
"We have so many great sponsors and volunteers that give so unselfishly to the success of the Battle Creek Field of Flight Air Show and Balloon Festival, that it can be overwhelming at times," stated Barbara Haluszka, Executive Director.
The Businesses and T-Hangar Tenants on the actual Airport also give and show their support for this great community event. Those include WMU College of Aviation, FAA, The Tower, WACO, Michigan ANG and of course Duncan Aviation. "Duncan Aviation has gone above and beyond with the Team they have put together to assist with our Air Show," stated Barbara Haluszka. "They handle all the fueling, parking, and maintenance for all our civilian performers; which will be several solid days of interruption to their normal schedule," stated Haluszka. "And, what fun to have them be excited, happy, friendly, professional and always willing to do whatever it takes to get the job done," stated Haluszka.
Congratulations Duncan Aviation and Team for being outstanding in every way! "Ben Hammond and Kelly Leece your friendship just puts the cherry on top," stated Haluszka.
Check out their website.


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I took on a unique role within my professional business fraternity this year. I set a goal for myself to step outside my comfort zone and do something for the organization that has done so much for me all while blending a beneficial experience for myself with an even more beneficial experience for my organization. Though my three years as a member of Alpha Kappa Psi we can struggle bringing in new ideas of ways to professionally develop and new things to learn. I can be tricky when taking into consideration time and costs for larger events and bringing in new connections.
I have become very passionate about personal professional development focusing on leadership skill development, leadership in diverse environments, how to motivate and more. With my passion and my fraternity's professional development needs I applied and was given the opportunity to take of The Professional Development Committee as the chair. Working with my co-chair, we developed a 5 class Professional Leadership Development Curriculum.
We wanted this course to be something that was special and sought after. We wanted to encourage our members to take the step to apply in the act of investing their time and committing to the course. In the hopes, they would be more involved in discussions and the application of what they learn. The next step was deciding what topics we wanted to cover and who/how we planned to teach that topic.
The five-course break down went as follows:
|What is Leadership
|Core Values, WHY
|Teamwork and Motivation
|Global Leadership
|Campus & Community Leadership Panel
I then reached out and gained assistance from a graduate student in the Sarah R. Opperman Leadership Institute. She helped build my confidence in the program I was developing as well as developed presentations for two classes. I was also able to work with a Ph.D. student in the Sarah R. Opperman Leadership Institute who work with me to hone in on how to deliver an effective conversation and learning outcomes for the global leadership class.
With applications in and our cohort of AKP members together my co-chair an I made binders and reserved rooms and took it class by class. In hindsight, I would have preferred to not go week by week in the planning but to have more solid lesson plans from the get-go. The conversation and perspectives of the cohort were one of a kind. Some activities that I have done numerous times had a slightly different debrief discussion and to what was gotten out of it and the level of intensity was high. In the future, I would work to lighten the mood in the environment potentially by doing more interactive lectures and have reflection time with light music with a sharing opportunity.
The grand finale was the campus and community panel that my co-chair and I got together with four wonderful professionals from very different backgrounds. The professionals were paired with a baked potato bar and questions regarding the topics we had talked about in the weeks before.
All-in-all developing the course and executing was an amazing learning experience. Having Alpha Kappa Psi push me to go beyond what the committee would normally do gave me a learning experience that will push me in my professional career and reassured me in my passion for Leadership Learning and the impacts it can have on one's confidence and success in the business world and life.


text:
Sports News of Thursday, 30 August 2018
Source: Graphic.com.gh
Gibraltar Premier Division side Europa FC have completed the signing of Jihad Fatal, the son of former Metro TV owner Talal Fattal.
Jihad's father owns a host of Ghanaian clubs including Accra Great Olympics, Zaytuna and SP Mirren through Optimum Media Prime but the youngster has decided to hone his talents abroad.
The young attacker completed the deal to join Europa's U-23 team after a trial with the club. Terms of the transfer have not yet been disclosed.
Jihad formerly of SP Mirren becomes the third Ghanaian to join Europa after defender Rahim Ayew and midfielder Mustafa Yahaya.
Jihad will be hoping to emulate Ayew who won the Gibraltar Super Cup in August after a 4-2 penalty shoot-out win over Lincoln Red Imps.
Ayew in a post welcoming the youngster to the club said: "Congrats boy Ghanaians are taking over @europafc haha ????????????????best team in Gibraltar vamos green machines".


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Carlos Correa homers, Puerto Rico beats Italy to advance to second round of World Baseball Classic
GUADALAJARA, Mexico (AP) — Carlos Correa hit a three-run homer, and Puerto Rico qualified for the second round of the World Baseball Classic with a 9-3 victory against Italy on Sunday.
Correa connected in the fourth inning, belting a drive to left-center to make it 7-3. The Houston Astros star also walked twice and scored two runs.
Enrique Hernandez also drove in three runs for Puerto Rico, which went 3-0 in the first round. Puerto Rico also beat Venezuela 11-0 and Mexico 9-4.
"From the beginning there was no doubt that we can get past this round but the goal is to win it all," Hernandez said. "Every WBC game means the same, there*s no small opponent. We have a lot of pride and what we showed here we are going to bring it to the table in the next round, that*s what you can expect."
Next up for Puerto Rico is the Dominican Republic on Tuesday in San Diego. It's a rematch of the 2013 final, won by the Dominicans.
"Four years ago we came up short but we were very anxious since the last out then until the start of this tournament," Hernandez said. "We're very hungry and we want to take that gold to Puerto Rico. We have a great team and we*re going against the Dominican Republic, I know that they won their three games in Miami, but so did we, so we are going to be ready for them."
Italy still had a chance to advance, but needed Mexico to beat Venezuela in the later game.
Winning pitcher Jose Berrios, from the Minnesota Twins, allowed three runs in the first two innings. He wound up going five innings, giving up just two hits.
"I came out with a lot of energy and enthusiasm and they got me in the first inning and then in the second," he said, "but the main thing is that I did not put my guard down, I regrouped and pitched three scoreless innings, I knew that I had to keep competing to try to help the team."
Italy starter Luis Lugo gave up four runs in 2 1/3 innings.


text: I've done lots of traveling over the last 30 years and I'm usually on a tight budget. Several of my trips have been cruises to various destinations, including the Caribbean. Every cruise I've taken has been a discounted fare, because I always research extensively before I travel. On this site I'd like to share some of my experiences and knowledge with you.


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Last December, the Modern Art Museum of Ft. Worth, TX unveiled Jenny Holzer's latest unnamed public art piece, an evolution of her continuing motif of "truisms"—such as Money Creates Taste or Lack of Charisma Can Be Fatal—on printed media.
As the MAM website explains:
Since the mid-1970s, Holzer has used language as her primary means of expression, delivering various statements and stories through a wide range of media. Beginning with inexpensively printed posters, Holzer's art has steadily evolved in sophistication, expanding into a lexicon that includes advertising billboards, radio, television, clothing, and the medium she is most associated with—the electronic sign.
Kind of Blue is a mashup by Greg Vaughan, mixing b-roll of Holzer's work at the MAM with his own musical score. The effect is nothing short of hypnotic.


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Registration issues and scheduling conflicts meant I couldn't hold this party quite as early as I would have liked, so I was especially anxious to celebrate with the kids. It was very appropriate that the title of the new "Elephant and Piggie" book is "Waiting is Not Easy".
When the day finally arrived, I think this program went really well. I had 12 K-2nd grade kids attend, which is our standard registration limit for my monthly programs for that age group. Everyone seemed to have a great time.
Here's what we did:
I started out by reading "Waiting is Not Easy". The basis of the book is that Piggie has a surprise for Gerald the Elephant. Gerald must wait for the surprise, which is revealed at the very end of the book. As I read the story I prompted the kids to guess what the surprise was. Because the surprise is so awesome I will make you go get the book to find out what it is. No spoilers here!
Our next activity was an Elephant Race. I modified the ideas from this party game site. I broke the kids into two teams and we did a relay race. Each team was given a beach ball and had to use their arms as "trunks" to push it across the room.
Next we did Elephant and Piggie Picture Bingo. I used a picture bingo generator to create picture bingo cards using clip art related to Elephant and Piggie book. For instance, in one book Elephant and Piggie make a reader say "BANANA", so I used a picture of a banana.
Like most of my programs this one finished up with a craft and a snack. Our craft was Elephant and Piggie paper bag puppets. I used patterns found on The Dilley Dally for Elephant and Piggies faces. For some reason the Elephant Template wasn't showing up, so I had to copy and paste to create my own copy.
Here's an example of the end result:
For snack we had cupcakes with pink and blue frosting, fruit snacks and blue Hawaiian Punch (aka Elephant Juice).
While finishing their snacks, the kids could peruse the other Elephant and Piggie books.
Feel free to use my ideas for your own Elephant and Piggie Party. For even more book character party ideas check out this wonderful Book Character Parties Roundup by Jbrary. Thanks for reading!


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Rhode Island Starters
Harris, Russell, Martin, Langevine, Dowtin
Saint Louis Starters
Goodwin, Foreman, Isabell Jr., Bess, French
How it Happened
Rhode Island (12-9, 5-4 Atlantic 10) used a strong defensive effort to grind out a victory over Saint Louis, beating the Billikens 65-54 Saturday.
The Rams limited Saint Louis (14-8, 5-4 A-10) to 20 points in the first half. While the visitors shot better after halftime, Rhode Island made the Billikens work for every point. Javon Bess – who had 24 points in the first meeting of the season – was held to two points by a combination of Rams. Bess was 0-for-6 from the floor.
Rhode Island maintained a four-point lead for most of the game. Rhody was up 47-43 with 4:54 to go, but a Tyrese Martin 3-pointer followed by a Fatts Russell layup extended the advantage to nine points. Rhode Island led by as many as 12 points as it snapped a two-game losing streak.
Inside the Box Score
- Junior Jeff Dowtin scored a team-high 17 points to go with four rebounds, four assists, two steals and one block.
- Freshman Tyrese Martin had his first career double-double, finishing with 16 points and 10 rebounds. The 10 boards were a career best.
- Sophomore Fatts Russell was the third player in double figures, scoring 13 points. He helped ice the game at the free throw line, going 8-for-9 at the stripe.
- Junior Cyril Langevine had a strong all-around game. He had six points, nine rebounds, five blocked shots and four assists. All six of his points came in the final seven minutes.
- The five blocks and four assists were career bests for Langevine.
- Freshman Jermaine Harris and redshirt junior Christion Thompson added six and five points, respectively.
- Rhode Island committed just seven turnovers. It helped the Rams have a 15-3 edge in points off turnovers.
- The Rams were 17-of-22 at the free throw line.
- Rhode Island also had 13 assists on its 22 field goals.
Up Next
The Rams are back in action on Wednesday night at Davidson. Tipoff is set for 7 p.m.


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Feeding Program in the Philippines and Abroad
Bro Eli Soriano's feeding programs have nourished poor and starving communities in the Philippines, Africa, and South America.
Bro Eli Soriano began the concept of his feeding program as a local mission in the Church of God where he started as a young Church worker. Today, his feeding program in the Philippines and abroad have observers marveling for consistency and sincerity.
Bro. Eli's already hospitable and humanitarian nature was reinforced by the good examples his parents have shown. The soon-to-be-minister witnessed how his parents busied themselves to accommodate even a stranger and offer him a meal, however, humble. The Soriano Family's warm and welcoming home was always ready to serve their fellow Church members, relatives, neighbors, friends, even weary passers-by who may have wandered in their place asking for directions.
Bro Eli's fellow Church workers do not leave their house with grumbling stomachs. Before departing for their missions after an overnight stay, they will be filled and refreshed with a breakfast of hot coffee, stir-fried rice, and either dried fish, smoked meat, or eggs. This is something customary for the Soriano family. In abundance or shortage, they cared for their house guests, the reason that made them well-loved and respected in their community.
The same virtue was continued even with Bro Eli's parents passing. He carried on his parents' practice, intensified and motivated by his faith and further learning of the Bible.
Feeding the Brethren and Guests
Now as the Overall Servant in the Members Church of God International (MCGI), Bro Eli still keeps his biblical virtue of doing good to all. Despite his active and on-the-go schedule preaching abroad, he is not remiss in his responsibility to support the many needs of the community residing in the MCGI's headquarters in the Pampanga province. He continuously sends aid and checks for the food allocation of the foundlings, orphans, elderly, and volunteers residing in the Church's orphanage and compound. He ensures that are well-fed with delicious and nutritious meals to keep them healthy, and given regular medical check-ups.
Bro Eli had been serving his fellow brethren in the Church with their needs, particularly the basics – food, shelter, and clothing – for 52 years. While he was still in the Philippines, he personally oversaw the preparation of food, and endured the searing heat of the kitchen to cook the meals they would distribute after. During charity missions, when Bro Eli had extra time to spare, he personally went to the place and quietly laid his hands on the ladle, spoon in hot soup in bowls, and hand each with a smile to every person waiting in line.
In the same context, many of Bro Eli's well-attended Bible Expositions in the Philippines involved mass feeding, too. All guests are handed each with a packed rice meal to eat before they went home. This is Bro Eli's way of showing his concern and gratitude, because he is aware that there are many in the crowd who travelled long to reach the Bible Exposition, and may have skipped their meal just to come on time.
He continued this practice even in abroad. At dawn before hosting a Bible Exposition later in the afternoon, Bro Eli is already inside his small kitchen along with his helpers – cutting up pounds of meat, peeling kilos of vegetables, and perspiring in front of the giant wok while stirring the bubbling emulsion of food being cooked. The food is not for sale. It is to be given gratis to all visitors in the Exposition, which reaches at least 500 in just one occasion.
Mass Feeding Programs
Alongside the broadening of Gospel propagation, the same opportunity came for the Church-based feeding program. Moved to tears by a television documentary of hapless, starving school children living in the slums of Manila, Bro Eli resolved to help their plight of hunger and malnutrition. He immediately sent a team of Church social workers and volunteers who worked in the soup kitchen that he funded. The children were fed with milk, vitamin-enriched bread, porridge, and rice-based meals. This feeding program, which was held in Baseco Compound and Payatas, was a blessing to the children who lived there. Baseco Compound and Payatas, both in Manila, are notoriously poor districts in the Philippines' capital, and a large chunk of the residents there are bleeding in poverty, malnutrition, and lack of education.
In the first few days of the feeding program, the children showed great improvement in their health. The two communities were grateful for the assistance that Bro Eli provided, and this was to be the start of more feeding programs that followed.
Schools and day-care centers also benefitted from Bro Eli's free feeding program. One notable effort was the 100-day feeding program in a community high school in Nueva Ecija, Luzon Island, from August 2013 to March 2014. The school officials and the local city government were delighted to see the good change in the health and academic performance of the students who were supplied with a regular nutritious diet. The same thing was observed in a day care center in Oriental Mindoro. The school children manifested great improvement in their state of health.
The La Verdad Christian College, a private educational institution Bro Eli founded, is a regular recipient of the feeding program. Scholars are provided with free and complete meals, aside from the other privileges they receive such as free books, school and P.E. uniforms, and matriculation.
The medical missions that Bro Eli supports are also a means to conduct the feeding program. Daily medical missions are carried out in the country, where a pool of MCGI-affiliated doctors, medical personnel, and volunteers travel long to bring medicine and food to areas rarely frequented by government support.
In 2014, after the devastation wrought by Typhoon Haiyan left Tacloban, Philippines desolate and desperate for aid, Bro Eli had instructed to put up a relief camp to ration food, water, medicine, and other supplies for the victims. This went on until the survivors were relieved enough to build their houses and start new lives in the aftermath of the horrific storm.
Bro Eli Embraces Greater Opportunity to Feed the World
The hunger crisis is relative to poverty. It is felt stronger in economically-depressed regions in the world. Unfortunately, children are more prone to suffer food deprivation and eventually malnutrition brought about by lack of proper food. Year in and year out, hunger is one of the most relentless battles third world countries have to hurdle.
Bro Eli perfectly understands the feeling of getting starved, as he had experienced before how he and his comrades struggled to find food when they stayed in a remote place to preach. They scoured roadsides for fruit-bearing trees and edible plants, and rivers for clams and fish. With God's help, they survived.
Now that he is abroad, Bro Eli has a better chance to reach out to those in need. He replicates the efforts he started in the Philippines, providing assistance especially to the indigent. Feeding programs were conducted in Africa and South America, where hundreds were refreshed with free, nutritious food. One was in Buduburam Camp in Ghana, Africa which was flocked with Liberian refugees eschewing the Ebola outbreak. This was repeated in a tent city in Port-au-Prince, Haiti wherein victims of the strong earthquake were rationed with food and other supplies. They were fed with food prepared from local supplies and staples, such as beans, grains, vegetables, and root-crops.
Elsewhere, in South America, two charity houses benefitted from the feeding program of Bro Eli. One was in Bogota, Colombia and the other in Guyaquil, Ecuador. Elderly citizens and their respective orphanage personnel were nourished with free meals prepared using local ingredients. Many orphanages receive little support from the government and they rely mostly on donations from private organizations, which is why they were grateful that help came from an unlikely source, in this case, from a Filipino name Bro Eli Soriano.
These feeding programs that had humble beginnings is now fast spreading and making a huge difference in the lives of its beneficiaries. It can be said that spreading goodwill and love to the world is a work done in faith by a God-fearing man – one bowl, one plate – at a time.


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FACED with ever-changing tastes and myriad choices even at the cheapest prices, food companies are eager to give their customers the next new thing — even if their customers aren't quite ready for it.
Take wasabi. Three years ago, Brooks Broadhurst was certain that customers at Eat'n Park restaurants were ready for a new dish: wasabi-encrusted salmon.
Mr. Broadhurst, the senior vice president for food and beverage at the chain, decided to add the dish to nearly half of its 79 restaurants in Pennsylvania, West Virginia and Ohio.
It seemed like a safe bet. By that time, sushi was a staple in the nation's supermarkets, as were products like wasabi mustard and wasabi mayonnaise. Wasabi had even been the refrain in a popular Budweiser commercial.
But at Eat'n Park, wasabi salmon was a flop. Mr. Broadhurst said he wasn't quite sure what went wrong, although he did wonder whether the fish, with its pale green coating and pale green sauce, looked unappealing on the laminated multipage menu, especially next to the sundaes and pies covered in whipped cream.Continue reading the main story
"Sometimes you think it's going to be a home run, and it dies," he said.
Mr. Broadhurst isn't deterred from trying new dishes, though. Nor can he be. Every food company and restaurant, large or small, profits through its ability to predict customer desire. Get it right — realize, say, that people are ready for Italian-inspired coffee — and you become Starbucks.
Get it wrong, though, and customers disappear, along with revenues. As a result, chains and large food manufacturers dance a sometimes awkward tango with novelty. Flavors that would evoke yawns in acclaimed restaurants in Chicago or Los Angeles must be approached with caution by chains. While a chef in Manhattan might discover a new ingredient in the morning and have it on the menu by dinnertime, a corporate executive faced with the same ingredient will react with a lengthy regime of recipe development and test-marketing.
This process used to mean that it took years for the discoveries of a few elite tastemakers to make their way into the mainstream. But executives at food companies say they no longer have that kind of time. Interest in new flavors has accelerated, they say, as the country's racial and ethnic makeup becomes more varied and as new ingredients and combinations appear on television. As a result, their efforts to keep up have accelerated, too.
Mark Miller, the chef at the Coyote Cafe in Santa Fe, N.M., said that flavors are moving faster than ever from his upscale kitchens to chain restaurants. New dishes or ingredients are publicized within a year of showing up on chefs' menus, he said, and it takes no more than 18 months after that for them to go mainstream.
"That's much faster than 5 or 10 years ago," Mr. Miller said.
New ideas emerge from the experiments of cutting-edge chefs and show up at cooking demonstrations and trade shows, like the Fancy Food Show in New York this week. Once primarily a place where manufacturers peddled products aimed at specialty markets, the aisles of Fancy Food Shows, which take place in several cities across the nation, are now filled with food industry executives searching for the next hot trends.
As Applebee's has learned recently, standing still is not an option. At least in part because it waited for years to update its menu, the chain is now suffering.
Still, success is always unpredictable. Goat cheese, for instance, failed to impress customers when it landed in a salad last year on the menu at the Atlanta Bread Company chain of bakery restaurants, based in their namesake city. That surprised Chris Campagna, the vice president for marketing, who said his customers like to take risks. Those who tried the salad liked it, he said, but there were not enough orders to keep it on the menu.
"It was a little too early for goat cheese," Mr. Campagna said. But, he vowed, "we'll try it again a few years down the road."
While goat cheese bombed, a sandwich of Cuban roast pork loin with cheese, mustard and roast pickled onions is being served at all 160 of the company's locations in 24 states, even as far north of Cuba as Beloit, Wis. Modeled after the classic Cuban version, the Atlanta Bread sandwich sells well in areas both with and without sizable Hispanic populations, Mr. Campagna said.
For the most part, however, the company has focused less on ethnic dishes and more on sauces and spreads that can make a sandwich seem more sophisticated. For example, it puts a sun-dried tomato topping on its turkey sandwich, served on ciabatta. "They still want their chicken salad, they still want their turkey, but they want sun-dried-tomato spread and pesto," Mr. Campagna said.
When experiments work out, a new food enters the local vocabulary. John Taylor, the vice president for product development at Panera Bread, remembers his first taste of Meyer lemon juice, at a 2005 seminar at the Culinary Institute of America's Greystone campus in St. Helena, Calif.
Mr. Taylor had been vaguely aware of the Meyer lemon, a cross between an orange and a lemon, and knew it was a favorite of Alice Waters, who has used it in éclairs and tarts at Chez Panisse in Berkeley, Calif. But it wasn't until he tasted the mellow Meyer, less tart and acidic than typical lemons, that he knew he wanted to put the flavor on the menu at Panera, a St. Louis-based chain of 1,000 bakery cafes.
Nonetheless, Panera's use of Meyer lemons took time to develop. For one thing, it had to find something to put them in — or on.
As it happened, the company was developing a grilled salmon salad, which also would feature wheat berries, part of Mr. Taylor's push to add whole grains to its menu. The salmon salad seemed to cry out for a citrus-based dressing. But before Panera could settle on Meyer lemons, it had to find enough of them — not an easy task, given that the growing season runs only from December to April. In the end, Panera found a supplier that could provide frozen Meyer lemon juice — which might make Ms. Waters blanch, but made Meyer lemons work for Panera.
After tinkering with the ingredients, which include a hint of roasted garlic, Panera began offering the salad at a limited number of outlets last summer, including 30 in the Detroit area. Customers liked it, although some complained that they weren't getting enough grilled salmon for the $7.99 price.
In December, at a tasting session that the company calls a "celebration," a revamped salad was presented to all the senior executives, including Panera Bread's chief executive, Ronald M. Shaich, who is also a founder of the company. They liked the new version, and this spring Panera began serving it to customers nationwide.
Like Mr. Taylor a few years back, many diners had never experienced the taste, but they seemed glad to have the chance to try it. A customer at the Panera outlet in Bloomfield Hills, Mich., Paula Caulder of Farmington, Mich., said she'd seen Meyer lemons in a fancy market in suburban Detroit but didn't know how they tasted.
"I'm impressed," said Ms. Caulder, who said she is a Food Network addict. "Maybe that's why I've ordered it twice."
Others knew less but were just as adventurous. "It's a special kind of lemon, right?" said Suzette Wilson of St. Clair Shores, Mich., who ordered the salad at a Panera in nearby Grosse Pointe. She said that Panera should keep testing new flavors: "They should see what works."
That entails its own risk, of course. Mr. Broadhurst at Eat'n Park, rather than end up with another wasabi salmon, now sends a questionnaire by e-mail to customers registered on its Web site, gauging their interest in dishes they might like to try. In the latest survey they were asked if they would order appetizers like stuffed soft pretzels, main courses like Miami-style tilapia with jasmine rice, and desserts including s'mores and mango cheesecake.
None made the menu. Instead Eat'n Park recently added a chicken quesadilla appetizer, a set of three mini deli sandwiches and a Philadelphia cheese steak sandwich, all winners of the popular vote.
The changes can't be too numerous or too frequent, or older customers would revolt, Mr. Broadhurst said. Yet their children and grandchildren are eager for adventuresome dishes, he said, adding, "People are more interested in their food than they ever have been before."
Indeed, Americans' willingness to try new flavors in big numbers led Wrigley to introduce Mint Mojito gum under its Orbit brand in January. While mint is a staple at Wrigley, the flavors of the mojito, the Cuban alcoholic drink, seem more of a stretch. But Paul Chibe, Wrigley's vice president for United States marketing, said the mojito — made with mint, rum, sugar, lime and carbonated water — had become as familiar to many people as the margarita or the piña colada.
Mr. Chibe said Wrigley decided to develop the gum about two years ago, when researchers at its global innovation center in Chicago, the home of its product testing, began to notice the flavor — or at least a semblance of its aroma — showing up in candles and bath products.
Buoying Wrigley's confidence was the growing acceptance among Americans for other Latin flavors, such as dulce de leche, the milk caramel sauce widely found in ice cream, candy and desserts.
"Thirty years ago fine dining was expressed in French food," Mr. Chibe said. "Now it's Mexican food and Thai food. Something that was exotic five years ago isn't anymore."
But mojito still is, in the view of Wrigley, which has plastered the words "exotic new flavor" across one corner of the gum's vivid green box. The gum itself has strong mint overtones and just a hint of lime, but Wrigley left out the rum flavor.
Exotic or not, Mr. Chibe said the company's research showed that the mojito flavor was familiar enough to risk a national campaign, rather than a regional rollout.
Americans' growing venturousness poses challenges not only for restaurant chains but also for specialty food producers, who must move more quickly to keep a grip on markets they once had to themselves.
"We used to think we were the product developers for these very big companies," said Jonathan King, a founder of Stonewall Kitchen, a maker of high-end jams, sauces and condiments in York, Me. But mass-market interest has forced him to delete flavors that have become too familiar from the company's lineup. Sun-dried tomato products, which it had sold since its founding in 1994, are now gone.
And despite Mr. Broadhurst's experience at Eat'n Park, Mr. King said he believes wasabi will be the next flavor to be adopted by the mass market.
Another, he predicted, will be chipotle, the roasted jalapeño made famous by chefs like Mr. Miller in Santa Fe. Mr. King has spied it in barbecue sauce, mayonnaise and salsas, and it appears in the name of a restaurant chain, Chipotle Mexican Grill.
"Chipotle just came out of nowhere," Mr. King said, adding that just a few years ago, "I got a sore throat explaining what a chipotle was."
Mr. King said he was not surprised to see Panera adopt Meyer lemons, but added that customers should not equate mass-market versions with what they might find at Ms. Waters's restaurant. "Whatever they end up doing with it," he said, "it will be diluted."Continue reading the main story


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Date: Saturday, January 4, 2014
Topic: Best Internet Investment Sites 2014
Speaker: Don Gimpel, Chairman, AAII Los Angeles Chapter Strategic Investing Group
Don Gimpel will demonstrate how to use the Internet as a fantastic investing resource. Highlights include following gurus and ranking their performance, the best explanations of econometric indicators, quarterly projections for the next 18 months and a less-than-rosy website with forecasts by U.S. government experts for the next 25 years. In addition, Gimpel will run through sites that identify whether the stock market and its 70 economic sectors are overvalued or undervalued, the best momentum strategy he has ever seen and the surprising best source of data for fundamental investors (think Siri).
Check out all AAII local chapters »


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For decades, Pendleton baseball has built a tradition of excellence. We play at the best setting for a baseball field in the entire state: Bob White. We have played for state championships, multiple semi-finals, and have won 20 league titles. There have been countless players that have excelled at the next level. Being a Buckaroo is more than just putting on the uniform and taking the field. There is an expectation of effort, dedication, and playing the game the right way: the "Buckaroo Way".
For years, coaches and players have done the little things necessary that have successful seasons. This system has been in place for decades. We have named this the "Buckaroo Way." It is a privilege to wear the green and gold. Every athlete is aware that they represent something bigger than themselves. With this privilege comes responsibility to one's self, family, friends, teammates, and community.
Tradition is more than just winning. It is a process, a belief, a system that is developed over days, years, and decades. Previous coaches, athletes, and the community expect Pendleton baseball to compete year after year. A current athlete should expect to leave Pendleton baseball a better program than when they stepped into it.
The "Buckaroo Way" is implemented at a young age and woven through a players little league, Babe Ruth, and travel ball teams. The youth programs play a huge part in the success of high school athletics. Not only baseball, but all sports. Maintaining a system throughout the growth period is key to establishing a successful program. As high school coaches, we will work closely with the different leagues and teams to help aide in this key development period. Working together will continue to produce the next, great, Buckaroos. The entire process becomes: the "Buckaroo Way."


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If you haven't heard of Syndrome X, Metabolic Syndrome, or Insulin Resistance Syndrome, chances are good that you will be hearing more about it soon.
Doctors have begun to focus on something they call Metabolic Syndrome, which is a collection of unhealthy laboratory results, and unhealthy body measurements that all are associated with increased risk for cardiovascular disease, diabetes, and stroke. The terms Syndrome X, Metabolic Syndrome or Insulin Resistance Syndrome are all used interchangeably to describe this problem. According to an article in JAMA (Journal of the American Medical Association) 47 million Americans (or one in four adults) have Metabolic Syndrome.
Metabolic Syndrome or insulin resistance may place you at greater risk for heart disease and stroke. Learn more here on how you can reduce your risk.
If you have three or more of the following unhealthy measurements you have Metabolic Syndrome and are at risk for developing diabetes, coronary heart disease, heart attack or stroke:
- Waist greater than 40 inches in men or 35 in women
- Blood pressure greater than 130/85
- Fasting glucose of 110 or more
- Triglycerides above 150
- HDL cholesterol less than 40 in males, and less than 50 in women
Just looking at the words Metabolic Syndrome probably makes you think that there's something going on with your metabolism. Researchers do believe that Metabolic Syndrome has its roots in your ability to metabolize (digest and create energy) from the food you are eating.
One of the central issues to promoting Metabolic Syndrome is insulin resistance. When our cells become resistant to insulin, they cannot take up glucose to fuel the body, and blood sugars rise. Rising blood sugar promotes fat storage rather than fat burning in the body, hence people experience weight gain and increased abdominal fat. High blood sugar levels also promote higher blood pressure, which makes the heart work harder and damages blood vessels, which can eventually lead to heart attack or stroke.
Sadly, the more abdominal fat we have the greater the insulin resistance, and the greater the propensity to add more fat. For many Metabolic Syndrome is the slippery slope that leads to chronic degeneration, diabetes, and heart disease.
Beating Metabolic Syndrome
The good news is that Metabolic Syndrome can be reversed. Because this syndrome is caused by an number of different factors, there is no magic pill that can offer you a cure. However there are a number of steps you can take to reduce the risk factors of metabolic syndrome.
- Exercise for 30 to 60 minutes a day. Brisk walking or bicycling will help you reduce insulin resistance while strengthening your cardiovascular system, and increases the rate that you burn calories at.
- Lose Weight. If you are overweight, losing 5 to 10 percent of your body weight has a positive effect of reducing insulin levels and blood pressure.
- Cut Down on the Sugar and Simple Carbohydrates. Sugars and refined carbohydrates such as bread and pasta are factors that raise blood fats (triglycerides) and promote fat gain.
- Eat Healthy Foods. Avoiding packaged foods which are loaded in salt and sugar, and consuming more fresh fruits and vegetables can help you improve all the bad numbers associated with Syndrome X. Potassium rich fruits and vegetables also have a calming effect on the nervous system which lowers blood pressure as well.
- Eat Higher Fiber Foods. Fiber promotes elimination and reduction of cholesterol.
- Reduce Stress. Stress promotes release of the stress hormone cortisol. High levels of cortisol promote insulin resistance, and also interfere with the production of thyroid hormones, which promotes more weight gain, and in turn promotes more insulin resistance.
- If You Smoke, Stop it now! Cigarette smoke increases insulin resistance and constricts blood vessels, not to add that it promotes cancer. Stopping smoking is the best thing you can do to improve your health and life.
- Use Digestive Enzymes. The right types of digestive enzymes will help you metabolize your foods, and improve triglyceride and cholesterol levels.
A diagnosis of Pre-diabetes doesn't have to be a sentence to life-long chronic health problems if you take a proactive approach to improving your own health by changing your diet and life style. And the good news doesn't stop with just preventing heart disease, diabetes, or stroke, because the changes you make will also help you look and feel better too!
It's never too late to take control of your health.
Call Dr. Patrick today at 530-899-8741 to find how you can beat diabetes.
Dr. Patrick Giammarise, DC, Internal Health Specialist, Founder of the Digestion Relief Center, in Chico California, specializes in effective, natural relief for IBS, food sensitivities and digestive problems. Learn more at www.digestionreliefcenter.com.
2009, © Dr. Patrick Giammarise, DC. All Rights Reserved.
For a patient success story on lowering blood pressure without medications click here
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Five Best Food and Drink Events This Weekend: Food Truck Safari, Game Day at Gulfstream, and Opening Day Grill-Off at Funky Buddha Brewery
Friday, September 5, 2014 at 9:40 a.m. by Nicole Danna
Congratulations, you made it through yet another working week. You might as well give yourself a pat on the back to celebrate -- or better yet, a drink or three. Whether you're hoping to get some game day action this Sunday, take a ...
FLIFF Returns
Thursday, October 18, 2012 at 4 a.m. by John Thomason
If the concept of an ice cream bar -- that is, a bar erected for the sole purpose of selling ice cream -- doesn't sound like the perfect end to a night out, then I question your patriotism. An ice cream bar is just one of the highli...


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We already knew Ben Affleck and Jennifer Garner didn't have a coffee maker in their home, which means they have to go out and buy it at Starbucks or any establishment that will have them.
Now we see that they are tired of being photographed in their light summer wear, and are dying to show off their winter best.
Problem is, it was a warm day in LA today, as it is almost every day; hardly weather that requires layers of clothing and knit caps!
Maybe they can go live in Ben's hometown of Boston and bundle up, get coffee, wear a fake mustache around, and here's the bonus, not be bothered by paparazzi?!
By the way, this Just Jared photo caption below is simply precious! 'Bundled up on the chilly fall morning...' REALLY!


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Our design build construction strategy allows us to build custom dream homes of the highest quality and value and also offer excellent, timely design solutions to all issues. Although home building is a complex and ever-changing process, we make it an organized, fun, exciting and celebratory event for your whole family. We carefully plan out the construction process, always moving forward without taking any steps back. New home construction is a mature industry, so we're proud of the ideas we have developed. Our "no surprises" change order strategy and unit pricing is an industry first, ensuring that our clients receive the best price throughout the process. Direct pricing from vendors offers significant discounts on all finished materials and appliances, giving A. Perry clients the best value possible.
Since we build what we design, we know what projects cost and can provide you with accurate estimations for your custom home. Some of our clients have been disappointed in their previous experiences with an architect or builder who did not understand the cost implications of new home design. Our economical pricing consistently proves us to be the best value among our competitors. And with our Co-Construct software, you can see that value. An up to date budget, schedule and job site photos are available on the app whether you're at home or on the go.
Click here to learn about our Construction Process.


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Friday, February 3, 2017
Spread the Love
13 comments:
Love the red! Beautiful.ReplyDeleteReplies
Thank you Sandi! Have a wonderful weekend!!Delete
Cozied up by a nice warm fire here. We did take a walk, but otherwise have been snuggled inside reading. They say next week will be warm again, but I love this snuggle weather. ;-)ReplyDelete
I went to Round Top last Friday for the Winter Antique Show. Did you and David go?
Have you been to Leftovers in Brenham? Huge store with a mix of vintage / antique and new things. Only a short drive from Round Top.Replies
Hi Sarah! Yes, we were up there last Saturday and I went to the Big Red Barn and a couple of other spots. Spent some money ;-) I have not been to Leftovers yet, but will go on your recommendation. I love Brenham! Stay cozy this weekend. I am enjoying this weather too. We know only too well that before long it will be hot and humid once again.Delete
That is exactly what we are doing today. Yesterday we cooked a big meal for a dear friends birthday and served 9 people for dinner. This morning I packed the leftovers in to to-go boxes and sent thehubs out to deliver dinner to four more of our friends. I have so enjoyed taking it slow and easy today. I am feeling so blessed today.ReplyDelete
Good for you girl! These issues are getting so blown out of the water and it is so discouraging to hear all the ugliness. I'm just not reading Facebook as much as I usually do. Our weather is pretty cool but is suppose to be in the 70's by Monday. It's just back and forth here. I already have plants coming up and don't know what this roller coaster of weather will do for them. Hopefully, it won't harm them.ReplyDelete
I want so badly to go to Round Top some day. Would be a great trip I'm sure. I also want to go to Waco to the Silos. Some day.
Have a great weekend.
I'm with you. I REFUSE to get drawn into the political commentary on my blog or on FB. It is just crazy. To me that is not what blogging is about---at least for ME that is not what it is about.ReplyDelete
I made a big pot of corn/potato chowder and will have leftovers for tomorrow. I have a fire going in the fireplace and a cup of hot coffee by my side. Life is good!
LOVE coming to your sweet blog, Susan. xo Diana
Its lovely here and in the 70s abandd enjoying nice long walks and putting pictures of our walks on instagram--- i love to go out each day and a see whats blooming. Probably a nice quiet weekend here in Charleston and wish you a cozy weekend as well!ReplyDelete
I love that you are a hate free zone! I think we all need safe places to go at times. I'm snuggled up and reading blogs, then will read a novel I have just started. Lazy day trying to get rid of this cough that has come back. Hugs.ReplyDelete
I honestly could not be more in love with you right now if I tried!!!ReplyDelete
Toasted cheese sandwiches sound like a real treat. We are the most un sports couple in the USA, but still feel the excitement and want to make Sunday a special day, even if it's movies instead of sports. Where oh where did you find that sweet cookie jar? It reminds me of my Daisy, my cairn terrier, gone about a year, but boy, do I miss her!! Tears, even now. Aren't dogs wonderful?ReplyDelete
I've been avoiding fb like the plague. I'm sick of it all too. Love all your sweet hearts and positive vibes! Thanks for the sunshine!ReplyDelete
Love your love decor!!!ReplyDelete


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Share the post "Students are back at Les Roches International School of Hotel Management"
After a well deserved summer break, students have returned to Les Roches International School of Hotel Management campus to start or continue their program in hospitality management.
For the second semester of 2011 again, the student body at Les Roches consists of an impressive cultural mix with more than 90 nationalities.
It's the start of a new school year for 340 new students for the Bachelor, Postgraduate and Master programs at Les Roches International School of Hotel Management. In addition, the third, fifth and seventh semester students will return from their internships to continue their education on campus in Switzerland. It is also time for the second, fourth and sixth semester students to leave the school and start their six month professional experiences around the world.
This year, a lot of changes have been introduced at the hospitality institution. For instance, a webcast will gather students each month to listen to professionals from the tourism and hospitality industry. They will give insights on new trends in this constantly moving sector.
In addition, the first cohort of students will be leaving for Les Roches' partner school in Jordan, the Royal Academy of Culinary Arts to undertake a 'professional development semester' which is part of the new 'Culinary Business Management' specialization for the BBA. Furthermore, Mr. Hutchinson, Director of Academic Affairs is proud to announce the arrival of a design teacher to Les Roches: 'We are looking forward to welcoming a lecturer from Domus Academy in Milan, our partner school in Italy, to deliver the Architecture and Design course for the 'Hotel Design and Project Management' specialization for the BBA'.
Not only students but parents are also impressed by the school upon arrival: 'I have been impressed by the orientation and the atmosphere in Les Roches. I sincerely hope that with such an excellent learning environment my son and others will make use of this for their future career path development' comments a parent during the first day check-in.
This semester again, a lot of international companies have planned to come to Les Roches: Four Seasons Hotels & Resorts, Hyatt, Hilton, Mandarin Oriental Group, The Landmark Hotel London, Rezidor, Fairmont, the Ritz Carlton Group, Orient Express, Starwood, the Atlantis Palm Dubai and many more will recruit students for internship or permanent positions. The growing interest for industries close to hospitality and tourism like leisure, fashion and luxury brands is confirming with Louis Vuitton and Disneyland re-visiting this semester again. The future is bright for the students of one of the best institutions in the world for an international career in hospitality management.


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It's official…I'm smitten with Bagel Buns!
I mean…really now! I'm still infatuated with the incredible Pretzel Bun…and now…this!?!? Holy cow, these babies are a handful of deliciousness!
They taste like a bagel, the exterior is slightly firm, but they have a softer interior like a bun. Can you see how the bun "gives" under the pressure of my finger fresh out of the oven? No toothy battle biting into this morsel of goodness 🙂
From activating the yeast to an awesome corned beef sandwich it took about 2 hours. A mixer with a dough hook allows easy preparation. A pot of boiling water and a hot oven complete the process. A toaster reheats the buns perfectly, so you can make the bagel buns ahead of time and warm/toast as needed.
What's your favorite bagel topping? Sesame seeds, salt, everything? Use it then! I ended up with poppy seed bagels because that's what I had available on our most recent "Snowed in Saturday". I'm getting really tired of those days…yet these little buns made it a little brighter!
1 cup warm water [caution: not hot as it will kill the yeast]
1 packet active dry yeast [2¼ teaspoons]
1 Tablespoon honey
½ teaspoon salt
2½ cups all-purpose flour
1 tablespoon olive oil
1 tablespoon brown sugar [for the water bath]
1 egg, beaten
Toppings of choice [I used about 1 teaspoon of poppy seeds for 12 buns]
•In the bowl of an electric mixer fitted with a dough hook, combine water, yeast and honey. Stir to combine. Allow the mixture to stand until foamy [this means the yeast has been activated], about 10 minutes. Once foamy, gradually add in the salt, flour and olive oil with the mixer on low speed. Mix for about 5 minutes, until the dough completely comes together [it should be smooth and firm]. Remove the dough from the bowl and knead 2-3 minutes with your hands, forming it into a ball.
•Spray the mixing bowl with cooking spray, place the dough in the bowl and turn the dough to coat it lightly. Cover the bowl with a damp [not wet] towel. Allow the dough to rise in a warm, draft free area until doubled in size, about 1 hour.
•When the dough has doubled in size, remove it from the bowl. Place the dough on a lightly floured surface and punch it down to deflate. Divide dough into 12 or so equal size pieces. Shape into slightly flattened balls [more disc shaped] and place on a baking sheet lined with cooking spray coated parchment paper. Cover the baking sheet lightly with a damp towel and let the bagel buns rise for about 15-20 minutes.
•Preheat oven to 425°F. Fill a large pot [5 quart or so] with water and bring to a boil over high heat. Whisk the egg in a small bowl and set aside. Line clean baking sheet[s] with cooking spray coated parchment paper and set aside. [This is for the baking step – I used 2 baking sheets – 6 rolls/baking sheet.]
•Once the bagel buns have risen the 15-20 minutes, you're ready for the boiling stage. Add the brown sugar to your pot of boiling water. Lower the bagel buns [3-4 at a time] into the water. Don't crowd the pot as they will expand in size. Boil for about 1 minute. With a slotted spoon flip bagel buns over and boil for 30 seconds. Remove them from the pot with your slotted spoon letting the water drain. Transfer to the prepared baking sheet. Continue until all of the bagel buns have been boiled.
•Brush the top of each boiled bagel bun with the beaten egg using a pastry brush. Generously sprinkle with your topping of choice.
•Bake for 15-20 minutes, or until the bagel buns are golden brown. Rotate tray[s] as needed to ensure even browning. Allow the bagel buns to cool.
•Slice, toast and serve with you favorite fillings.
Note: For your reference, my bagel buns were initially about 2½-inches in diameter upon first forming them. After the boiling stage they measured about 3½-inches. The "growth" occurs from both the rising step and the boiling step.
Recipe adapted from halfbakedharvest.


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Thank you for your interest in this one-of-a-kind event hosted by John E. Marriott, Dave Brosha, and Paul Zizka at beautiful Baker Creek Mountain Resort near Lake Louise in Banff National Park. Join us for a fun-filled extended weekend this fall in the heart of the Canadian Rockies and let us help you take your landscape photography skills to the next level! You'll get a chance to work closely with each of us as we tackle a variety of topics in the field and classroom aimed at expanding your technical photo skills and your creative vision.
Dates: October 15-18, 2015
Number of participants: 30
Accommodation and Meals: Your home for the duration of the workshop is the Baker Creek Mountain Resort, featuring delightful chalets located in the heart of Banff National Park. All meals (which are included in your fee) will be had at the resort's fabulous bistro, other than one packed lunch that will allow us to maximize our time in the field. We will have the Resort's Heritage Centre at our disposal for editing and presentation purposes.
For more details and to register go to the event on Eventbrite.


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Simone Elkeles
Published By: Simon and Schuster
Publication Date: January 6, 2011
Date Read: August 21, 2011
Genre: YA - Contemporary Romance
Source: Bought
Format: Paperback
Pages: 326
From Goodreads:
When Carlos Fuentes returns to America after living in Mexico for a year, he doesn't want any part of the life his older brother, Alex, has laid out for him at a high school in Colorado . Carlos likes living his life on the edge and wants to carve his own path—just like Alex did. Then he meets Kiara Westford. She doesn't talk much and is completely intimidated by Carlos' wild ways. As they get to know one another, Carlos assumes Kiara thinks she's too good for him, and refuses to admit that she might be getting to him. But he soon realizes that being himself is exactly what Kiara needs right now.
After finishing the first in the Perfect Chemistry series yesterday I couldn't wait to read book 2. This series is extremely addictive and although the storyline of Rules of Attraction is kind of similar to that of Perfect Chemistry you still love it.
Carlos is forced to move from Mexico to America to live with his older brother Alex. He doesn't want to be here and finds himself in heaps of trouble. Moving in with a psychologist and his family Alex swears to himself to get out at soon as possible and away from the psychologist's daughter Kiara. What he doesn't count on is falling for her. Can he get himself out of trouble to be with her or is he in too deep to escape.
I really loved this book. It's such a great storyline and Simone Elkeles is amazing at writing characters that you become addicted to. I love every character in this book. Carlos is the typical bad boy who finds himself involves with a gang and wants to escape. Kiara is the typical goody-two-shoes student who never does anything wrong. Except for fall for Carlos. Together they are the perfect literary couple who want to be together but things get in the way.
It is a typical teenage romance story but I love it. The storyline was kind of predictable and very similar to the first one. In both of the books the guy has been involved in a gang and push away the ones they love in order to protect them. The girl has also been the one to change them and eventually save them as well. No matter how similar they were you still cannot get bored with the storyline as the characters are different and things happen under different circumstances so even though they are similar they are also different enough that keep you engaged and in love with the story.
I did enjoy the first book a little better maybe because I didn't know what to expect and loved finding out what was going to happen. By the ending of the first book I could pretty much guess what was going to happen in the end of this. I still loved the story and found myself in love with the new characters.
I can't wait to read the third book in the series and find out what kind of trouble Luis gets into but I do have a feeling that the story will be pretty similar to Perfect Chemistry and Rules of Attraction.
I love this series and can't wait to see how it ends.


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How Long Does a Nectar Mattress Take to Ship?
Posted By irjacoby on Jun 8, 2018
Nectar Order Status: The Nectar mattress ships in 3-5 business days, unless a particular mattress is on back-order. Even then, a mattress will typically ship soon after ordering. Any delays will be communicated to you when you order. There's nothing like the excitement of ordering something off the internet and then waiting for it to come in the mail.
The wait can feel excruciating — but in a good way. It's a reminder of Christmas as a kid, no matter what time of year — and when you're getting a Nectar, it definitely feels like the gift that keeps on giving.
Related: You might also want to read about the adjustment period to the Nectar Mattress.
Nectar Mattresses Should Arrive Between 3-5 Business Days
Nectar prides themselves on their ability to ship great mattresses quickly and inexpensively. If you ordered a Nectar today, your mattress will ship 1-2 business days later. From there, it might take an additional 3-5 business days to get to your door. It's that simple. Occasionally, because Nectar has become a popular choice with the discerning sleeper, there can be delays when a mattress goes on backorder, but those delays will be communicated with you at the time of purchase.
Nectar is able to ship anywhere in the US (even Hawaii and Alaska, though there may be additional shipping charges), so you can take that worry off your plate. Are you worried about what to do with your old mattress, or how you're going to set up your new one? Maybe the white glove service is for you.
You have a new mattress. Now read up on how you can protect it the best way possible. For example, do you need a nectar mattress protector with the mattress?
The White Glove Service Option Gives Seamless Delivery
So you've got a new mattress, but you're worried about what you're going to do with the old ratty one. Will you curse someone else in your family with an old uncomfortable mattress? Give it to neighborhood youths so they can make floppy fort out of it? Hopefully not! When you select the White Glove Service delivery option at checkout, you're giving yourself peace of mind and taking that burden off your hands.
With White Glove service, Nectar will hand deliver your new mattress to whatever room you'd like, help with setup AND get rid of your old mattress — no questions asked. If you're someone who just wants to jump right in and experience Nectar the right way, then this might be the option for you. It's Nectar's way of saying thank you to y'all.
In the meantime: While you wait for your new Nectar mattress, check out our sleep calculator to know when you should be sleeping tonight.
Waiting Can Be Hard, So Get Your Room Ready to be a Sleep Haven
As Tom Petty once said, "Waiting is the hardest part." We aren't sure he was talking about a Nectar Mattress, but he may as well have been. We get it, the anticipation is killing you! So how about taking that extra time to make sure that your bedroom is set up to be a perfect sleep palace once your mattress gets there.
That means fresh linens, scented candles, heck, even a diffuser. It's your life, and it's time that you enjoyed it. Nectar represents a step toward practical luxury — and why not? A great night's sleep is something everybody can get behind. And remember, Nectar is here for you. Nectar Support is available seven days a week, and are staffed with sleep rock stars who are going to alleviate any questions or concerns you may have at any point in this process.
So what are you waiting for? Try a Nectar now. If you'd ordered one last week, it'd be here already! There's never been a better time. Happy sleeping!


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Striking Hollywood writers will meet face to face with studio executives this week for the first time since their contract talks collapsed on Dec. 7, the two sides said Tuesday.
The Writers Guild of America and the Alliance of Motion Picture and Television Producers will open "informal discussions" Wednesday to "determine if there is a basis for both parties to return to formal negotiations," the union and studios said in a joint statement.
In a separate open letter to their members, WGA leaders added that in the interest of "bringing a speedy conclusion to negotiations" they were abandoning two union proposals vigorously opposed by the studios.
Both sides said they would adhere to a media blackout until those talks are concluded. Industry sources familiar with the matter said earlier that the latest discussions were aimed at reaching agreement on the broad outlines of a possible settlement of the strike, now in its 12th week.
News Corp. President Peter Chernin and Walt Disney President Robert Iger were expected to take the lead in those talks for management, as they did in unofficial discussions that paved the way for last week's contract deal between the studios and the Directors Guild of America.
The DGA deal announced after two weeks of informal talks and six days of full-fledged bargaining included provisions to pay union members more for work distributed over the Internet -- a key sticking point in stalled talks with the writers.
It remained to be seen whether the writers regard the directors' labor pact as a template for their own deal. The WGA said it was still reviewing the directors' contract.
But the writers and studios were at least, after months of failed on-and-off bargaining, emulating a negotiating model used by the directors.
"I expect this to go the way the DGA went," one source close to the situation told Reuters. "They'll engage in informal discussions until they have a basic framework, and then go into formal discussions to finish the details."
Some 10,500 screenwriters walked off the job on Nov. 5 in a contract dispute that has thrown the U.S. television industry into disarray, derailed movie productions and overshadowed Hollywood's year-end awards season.
The last round of negotiations between the writers and studios broke down more than six weeks ago when the WGA refused the studios' demand to withdraw several union demands as a condition for continued bargaining.
In announcing plans to resume talks, the Writers Guild said it would drop two of those proposals -- seeking to extend contract coverage to writers who work in reality TV and animation.
While new-media provisions in the directors' deal fell short of increases sought by the writers, the DGA pact drew a rave review from an influential member of the Writers Guild, past president and leading TV producer John Wells.
"This is a historic deal," Wells ("ER," "The West Wing") wrote in an e-mail letter posted last Friday on the Internet blog of writer-director Craig Mazin.
Wells credited the writers strike with putting the necessary pressure on studios to make a deal that he called "very good ... for writers, for directors, for the future."


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Bhubaneswar: Odisha farmers may find some relief to know that six of the vegetables produced in the state will be now exported to Malaysia. All preparations have been done for the export and the final decision will be taken in a high level meeting on April 12.
Talks with Cargo India have been completed for the project under which the vegetables like lady'sfinger, brinjal, drumsticks, green chillies, bottle gourd and bittergourd will be exported to Malaysia. OUAT vice chancellor Prof Surendranath Pashupalak informed that this project has been taken up the varsity.
He added that a state of the art research centre will also be set up by OUAT with financial support from ICAR and state government. The research centre will focus on examination and tests of vegetable production and poisonous pesticides. This centre will also host skill development programmes for farmers for which 2800 farmers from across the state have been spotted.


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What it is!
I'm surprised to say that this is the fourth year – yes one, two, three, FOUR – that I've written up my Free Comic Book Day experience here on the Cool Kids Table. As you're probably well aware, I'm a big proponent of the annual industry promotion both as outreach to new customers and a celebration of the old school ones (read more from me on this here).
Like last year, I threw together a video chronicling my stops for your viewing "enjoyment," but my goal for this year's event was to try and stop at as many different Chicago area locations that I HAVEN'T ever been to in order to expand my base of shops where I can pick up stuff and chat up all the amazing folks who dedicate their careers to feeding my funnybook addiction. With that in mind, I had a few other thoughts outside the clip reel above to share on what I was up to. Let's get crackin!
Aw Yeah, Comics – just north of my place in the suburb town of Skokie. I'd actually heard the store was opening a few weeks back when I traveled to the UPS store in downtown Skokie to mail back the video camera CBR used for C2E2 to Uncle Jonah in LA. As I was filling out the address label, the guy who worked there saw "Comic Book Resources" and just excitedly launched into a "You know they're opening a comic shop right across the street!" conversation. I'd made a mental note then to come back and investigate, but when I heard it was Art's store, that cemented it.
Aside from getting to chat the guys up, I also nabbed a Kid Devil sketch, which has been a favorite character for my girlfriend Jami and I since meeting one of Art and Franco's young fans at the first C2E2.
But yeah, I definitely plan on heading back to Aw Yeah, Comics before too long.
Evil Squirrel Comics in Rogers Park. I'd actually been to the shop once before as it was the closest Chicago store that carried my friend Sam Humphries self-published series Sacrifice (Where's issue #4, bro?), and I enjoyed the visit. Though, unsurprisingly, there were a lot more folks filling up the shop this time. Plenty of kids were in attendance, but this was the first time I'd gotten a feeling for Evil Squirrel's core customer base as a lot of dudes there seemed to know each other and were chilling in the all ages-esque reading lounge that makes up the store's bay window area. Tucked away next to an underground theater and some other kind of bohemian-looking shops and such, this seems like it'd be a fun store to go to each week if you were nearby.
Oh, and I should mention that I tried to buy some comics at the shops I hit up for the first/second time on this trip. Here, I got a copy of James Robinson and Nicola Scott's new Earth-2 series, which I think has some legs.
Third Coast Comics in Edgewater was a really nice store for a few years now, so I was psyched to pencil it in on my tour this year. The place did not disappoint. In a way, this felt like a more established version of the store Evil Squirrel (which I believe has been open for a year) is working to be. Third Coast had a nice sitting area up front with a few local artists plying mini comics and prints and a big section of high-end art and hardcover comics (flipped through Womanthology for the first time in person here) as well as a deep local mini comics rack.
their Edgewater location.
While each location in the chain has its own particulars, all the Graham Crackers I've been to really do feel like part of a chain – similar set up and even shelves and what not. But they're always run by very friendly staff and seem to be full of folks. One thing I noted this year (and I think MAYBE you can tell this in the video above) is that for the DC New 52 FCBD special, Graham Crackers had special covers printed for their chain with the store logo on the cover rather than the traditional "White spot for mailing labels" that most shops get. Being a big account with Diamond has its perks, huh?
Alley Cat Comics in Andersonville is a relatively new store (less than a year), though since I've got a friend in the area, I've been in a few times. As you can tell by the video, the store is situated off the main street in the very busy neighborhood by way of a long alley next to a Potbelly Sandwich shop. I'd often wondered whether being set off only by some (very classy) iron lattice sign work and a sandwich chalk board on the street meant that Alley Cat had trouble getting foot traffic. But it sure as hell didn't seem like that when I stopped by Saturday.
There were a ton of people in the store whose best fixture to my mind is a very well-curated kids comics section (only place in town I've found copies of Princeless), and the manager was saying to a regular that it was even crazier earlier in the day. Aside from picking up some free books, I also dipped into the $0.50 bin at the shop and got Stephen Platt's final issue of Moon Knight from the '90s (FACT: I am an unashamed fan of both that artist and that character). Solid!
Chicago Comics (sorry, I'm too tired to come up with a more clever transition). I've written about the pleasures of this very well stocked shop in the past, so I'll just add here that you should watch the video above to see how many people were coming in to ask the staff behind the counter for their three FCBD book picks. And the guys working were pretty hilarious in their calling out for comic requests.
Challengers Comics + Conversation. As in year's past, Patrick and Dal tapped some of the local cartoonists with books available on the day to do a signing. This time out it was Chris Mitten signing Oni's Bad Medicine and half of the Four-Star Studios team in Tim Seeley and Mike Norton (each of whom had two upcoming series previewed in Images releases with Witchblade, The Atomics and their team-up series Revival. Early in the day, I saw on Twitter that Challengers had a line going out the door for people showing up, and surprisingly, they still had free books when I got there shortly before the signing ended around 6:00. I was witness to Seeley signing the last two copies of Witchblade in stock as Mitten had maybe just a dozen Bad Medicines left. So yeah, Challengers orders just the right amount of free books, it seems.
Crazily, there were a few more stores I wanted to hit on Saturday that I just couldn't get to including two of my regular shops in Dark Tower Comics and Variety Comics, and I'm pretty bummed I didn't get to check out G-Mart Comics for the first time. But there'll be plenty of time on FCBD 2013 to hit them up. Hell, I think I'll end up doing it before then.


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I am very pleased to become a new member of the Dana Point Chamber of Commerce as "Notaries by Terry." As a mobile Notary Public, I am happy to come to you for your personal notaries. I am looking forward to promoting and marketing through our Chamber.
As a prior member of the Dana Point Chamber for many years representing two banks, including Independence Bank, and serving on the Chamber Board/Committees, and twice Chair, I understand the importance of the Chamber and being a member. It is invaluable to further your success! Within three days of starting my business, I joined our Chamber as a new member..once more! Our Chamber is one the finest and I hope to see or meet you soon. I look forward to providing personal/expeditious notarial service whenever needed.


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How do I know if I am at high risk for breast cancer?
Some women have a higher than average risk of developing breast cancer. You may be at a higher risk if you have:
- strong family history of breast cancer
- certain gene mutations, such as the BRCA1 or BRCA2 mutation
- a personal history of lobular carcinoma in situ (LCIS), ductal carcinoma in situ (DCIS), invasive breast cancer or atypical hyperplasia
- dense breast tissue
- received radiation therapy to the breast or chest
Talk to your doctor about your risk. If you are at higher than average risk, you may need a personal plan for testing. This may include:
- mammography at a younger age
- more frequent mammography
- ultrasound or magnetic resonance imaging (MRI)
Find out more about risk factors for breast cancer.
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