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As trade rumour season heats up and the Toronto Maple Leafs slip in the standings from 5th to 8th in the past week, Leafs Nation will almost certainly be whipped up into a frenzy over every name mentioned. While we aren't a rumour website, we are within 19 days of the deadline and there has been some legitimate talk from *actual* members of the media and evidence of three teams in different conferences scouting each other heavily that don't normally do so.
A lot can change depending on the Leafs position in the standings in the eight games before the deadline, but the Leafs figure to be, theoretically, both buyers and sellers. Granted, in a lockout-shortened season it's hard to ascertain what the nature of the landscape will be – or if there will be much movement at all – at a deadline where so many teams will still believe in the legitimacy of their playoff hopes. A buyers-heavy market could lend itself to moving out a few free agents-to-be and not so much to adding pieces at a reasonable price.
If the Leafs are looking to add, one name of interest has been that of 34-year-old Dallas Stars power forward Brenden Morrow. The Maple Leafs have scouted the Dallas Stars their last two games and the Stars were scouting the game last night with the Pittsburgh Penguins in town visiting the Leafs. The Stars have a tough decision to make regarding Brenden Morrow and they don't appear, at this stage, to be willing to extend him before the deadline. That isn't to say that they can't get a deal worked out before July 1st, but there is a lot of chatter heating up at the moment. Dallas is trying to get younger and would reportedly be looking for a top prospect or pick — possibly more, which is a heavy price for a player that plays a hard-nosed style and has a body older than his already-far-from-prime years suggest. The Stars won't get either of those things.
The second name that keeps surfacing is Chris Stewart of the St. Louis Blues. Stewart is off to a good start with the Blues and is leading their team in points at the moment, this coming after a season in which Stewart spent significant time in the bottom six. GM Doug Armstrong gave Stewart a "show-me" one-year contract and he's delivered. While St. Louis is having an up-and-down 2013, they're 4th in the West (three points separate 4th from 9th) and it seems unlikely the Blues will sell off an important piece, though the pending RFA is in need of a contract.
The Leafs, as has been talked about ad nauseum, need to get bigger up front and Chris Stewart definitely fits the power-forward mould, as does Brenden Morrow. The Leafs are in no place to be giving up top-prospects at this stage, or trading away draft picks for an aging power forward in the twilight of his career, but if there is a sensible deal to be made with assets not including prospects such as Joe Colborne, Matt Finn, Stuart Percy or Tyler Biggs or first round picks (or multiple 1st round picks), then it's something worth investigating. How much longer Morrow has as a player in the league is something that can be debated heavily—power forwards have a short shelf life and he's had some injury issues in the past. As for the "pros," Morrow is a winner, a fierce competitor, a Olympic Gold Medalist and The Dallas Stars Captain would provide some needed leadership at the forward position, alleviating some of the pressure that Dion Phaneuf shoulders night in and night out.
[table "101" not found /]


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As arguably the top cornerback remaining on the NFL free-agent market, Brent Grimes appeared to be the Tampa Bay Buccaneers' fallback plan in case their Darrelle Revis trade talks failed to bear fruit.
Free-agent tracker
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Citing someone with knowledge of the situation, Rick Stroud of the Tampa Bay Times reported Monday that Grimes no longer is on the Bucs' radar.
This doesn't mean the Bucs are closing on a Revis trade. It could just be that Grimes has priced himself out of the team's range.
The Cleveland Browns reportedly have an multiyear offer on the table, and the Palm Beach Post confirmed the Miami Dolphinsstill are in the mix for Grimes.
Losing out on Grimes shouldn't have a major impact on the balance of power in trade talks with the New York Jets. To this point, the Bucs have been the only legitimate suitors for Revis.
Follow Chris Wesseling on Twitter @ChrisWesseling.

subset: commoncrawl


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…Track Busters!
Yesterday morning, members of our Coaster Maintenance Technicians crew detected some fatigue on a section of the top steel on The Voyage's track.
The four of them (from left, Bryan, Arch, Tim, and Chad) hopped to it and replaced the steel in time for The Voyage to open right on time.
What's your favorite element of The Voyage? Head over here vote in our poll and see what others have to say.


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Discover the cosmos! Each day a different image or photograph of our fascinating universe is featured, along with a brief explanation written by a professional astronomer.
Explanation: Humanity's robot orbiting Saturn has recorded yet another amazing view. That robot, of course, is the spacecraft Cassini, while the new amazing view includes a bright moon, thin rings, oddly broken clouds, and warped shadows. Titan, Saturn's largest moon, appears above as a featureless tan as it is continually shrouded in thick clouds. The rings of Saturn are seen as a thin line because they are so flat and imaged nearly edge on. Details of Saturn's rings are therefore best visible in the dark ring shadows seen across the giant planet's cloud tops. Since the ring particles orbit in the same plane as Titan, they appear to skewer the foreground moon. In the upper hemisphere of Saturn, the clouds show many details, including dips in long bright bands indicating disturbances in a high altitude jet stream. Recent precise measurements of how much Titan flexes as it orbits Saturn hint that vast oceans of water might exist deep underground.
Authors & editors:
Robert Nemiroff
Jerry Bonnell (UMCP)
NASA Official: Phillip Newman
Specific rights apply.
NASA Web
Privacy Policy and Important Notices
A service of:
ASD at
& Michigan Tech. U.


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Good morning.
Our headlines so far today:
-- Shutdown Showdown Continues: Senate Has Key Vote Today
-- NYPD Could 'Take Down A Plane' If Necessary, Commissioner Says
Other stories making headlines include:
-- "Two Killed At Kabul CIA Station."( BBC News)
-- "World Mourns Kenya's Fallen Heroine," Nobel Peace Prize Winner Wangari Maathai Has Died. ( Kenya Broadcasting Corporation)
-- "In Syria, Defectors Form Dissident Army In Sign Uprising May Be Entering New Phase." ( The Washington Post)
-- "Freed Hikers: Iran Held Us Because We're American."( The Associated Press)
-- "Gold Slides As Investors Scramble For Cash."( The Financial Times)
-- Saudi Women Given Right To Vote In Municipal Elections. ( Al-Jazeera English)
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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As a camper, I distinctly remember the silver cafeteria trays and the colored globs of food that were plopped into the tray's individual sections. That was then and this is now. The cooking arena in camp kitchens today needs to not only focus on better presentation but a wholesome diet as well.
The role of the food service director and food service staff in the camp industry is vital. What gets served from the camp kitchen supplies nourishment, warmth (both literal and figurative), and energy to the campers. It is up to the food service staff to provide a healthy, yet enticing menu so all concerned will leave the tables full, satisfied, and properly energized.
The Tried-and-True Kid Rules
Believe it or not, healthy, wholesome food that campers will actually eat is not hard to figure out. Just follow the tried-and-true kid rules:
- Food cannot be all mixed up together in that dish called a casserole.
- Campers want to put their food together themselves (hamburgers, burritos, etc.).
- Campers want to make a few choices of their own at each meal (hot vegetable versus a salad — or both).
- Campers want food to look good; in fact, a positive visual presentation of the food can sell even unknown foods you want them to try.
- Campers don't want to leave the table hungry; a balanced selection of carbohydrates, protein, fruit, and vegetables is necessary to fill them up properly.
Focus on the Basics
To create wholesome, enticing foods for campers, focus on the basics that guarantee success. The basics include breads, simple meats and other proteins, pastas, lots of fresh fruits and vegetables, starches, and a few treats thrown in to make campers smile.
In the salad arena, try interspersing a few dark green leafy additions such as spinach, green or red leaf lettuce, or even some of the other specialty leaves that can add a touch of color as well as quite a few more vitamins. Try a few creative tricks with other colorful vegetables (corkscrew cucumbers and flower-sliced carrots).
Healthy Cooking Tips
A properly balanced and health-fully prepared diet can still be quite appealing. Here are a few suggestions:
- Cooking meats: Meats, especially ground beef, need to be cooked and drained completely to reduce the fat content.
- Salad dressings: Try using half the fat in salad dressings when making them on site. Most ranch or Italian mixes call for a gallon of mayonnaise or a gallon of oil. Cut the mayonnaise or oil in half and you'll be surprised at the taste and quality that is retained.
- Butter and margarine: Serve butter or margarine on the side and not always included with the preparation of rice, pasta, potatoes, and breads.
Baking versus frying
When you are ready to sit down and rethink established menus with a more wholesome approach, one of the first issues to start with is baking versus frying. Chicken, French fries, sausage and bacon, and other typically greasy foods cook and brown in the oven just as well or even better than frying, especially if a convection oven is available.
Cheese and oil
In a typical presentation of a popular meal like pizza, a low-fat (part skim milk) mozzarella cheese can be used with delicious results. Using a small amount of olive oil in a scratch pizza sauce or a fully-
prepared pizza sauce helps maintain a consistent coverage of sauce without being permeable.
Offer fats, gravies, and sauces separately
A meal like tacos or burritos can be quite successful with all the ingredients offered separately for those who may or may not want certain items. You can also offer low-fat or non-fat cheeses and sour creams for those who want them. Always offer fat-containing sauces and gravies on the side for those who choose not to eat any or those who want small quantities.
Vegetarian and meatless choices
For those campers who choose not to eat meats, vegetarian or meatless choices need to be more than just peanut butter or cheese. Both peanut butter and cheese have a higher fat content than protein, and need to be used sparingly – not as a main course. Find and offer meatless patties such as the Garden Burger. Prepare items made with high-protein tofu or eggs for those who eat them. When preparing spaghetti sauce, cook some with meat and some without. Select cheese ravioli instead of the meat variety. And when frying eggs, don't fry them on the same grill used to cook bacon or sausage.
Campers will respond surprisingly well to healthy foods. Make an effort to present all foods in a visually appealing manner. Campers will be more likely to eat more balanced meals, and as a result, have more energy and a better attitude in general. The healthy camper plays better, doesn't get as tired and crabby, and even appears to blossom before the director's eyes.
Go ahead, focus on healthy, wholesome meals. Try it, campers will like it.
Originally published in the 1999 July/August issue of Camping Magazine.