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Monday, December 5, 2011
Moroccan Chicken Smothered in Olives
From the kitchen of One Perfect Bite...Let's face it, braises and stews are the ugly ducklings of the culinary circuit. Fortunately, great flavor masks their appearance and most folks include at least one braise or stew among their favorite dishes. Even the Silver Fox, who on finishing this lovely Moroccan chicken declared it to be, and I quote now, "a glorious mess." Now the Fox may not have made his money in the diplomatic corp, but he knows a good thing when he sees it and that was a rave review. I found the recipe while researching the work of Paula Wolfert. I needed just one recipe to represent her cooking for a feature on 50 Women Game-Changers in Food. I, instead, walked away with over a dozen that needed to be tried. One read of this recipe convinced me that this was something special and I made it for our dinner tonight. Mean weather made it all the more appealing and it is a perfect meal for a damp and chilly evening. This chicken is really easy to make, although the brining of the chicken adds a time factor that must be taken into account. I urge you not to bypass brining the chicken. It really makes a difference in this dish. The chicken stays moist and succulent and that moistness is a perfect foil for the Moroccan spices used in this dish. The chicken can be on the table within 45 minutes and you won't regret a moment of the time you spend making it. Here's the recipe.
Moroccan Chicken Smothered In Olives...from the kitchen of One Perfect Bite courtesy of The New York Times and Paula Wolfert
1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11-oz. pitted green olives in brine, like Goya's, drained
Juice of 1 lemon
1) To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
2) In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
3) Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
4) Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot. Yield: 4 servings.
One Year Ago Today: My Christmas Bread Round-up
Two Years Ago Today: Lebkuchen Bars and Speculaas
52 comments :
- Red Nomad OZ said...
Ah, c'mon! It doesn't look THAT bad!!! In fact it looks just delicious - the only flaw in the recipe being no instruction on how to get someone to make it for me!!
- December 5, 2011 at 12:49 AM
- Amalia said...
This looks delicious, definitely not a mess! I need to try the brining method. I never have, but it makes sense that it would make a huge difference in how moist and succulent the meat is. This sounds like a great recipe, it looks wonderful and from your description it tastes even better! Have a lovely day :)
- December 5, 2011 at 2:14 AM
- lena said...
you're right...stewing and braising makes one of the most tastiest food around. i'm sure everyone in your family must have enjoyed eating this very much!
- December 5, 2011 at 2:16 AM
- mia xara said...
Very nice way to serve chicken! You're right Mary, it's worth brining the chicken,I'd love to try it a.s.a.p. Have a great week!
- December 5, 2011 at 2:19 AM
- Floreal said...
Another amazin recipe. I,ve Taking the liberty of coping one of your recipes and it has been a succesful! Thank you very much for sharing your knowledge. Have a nice day!
- December 5, 2011 at 3:30 AM
- Marmaduke Scarlet said...
I'd never thought of brining either. Sounds like a winning idea!
- December 5, 2011 at 3:44 AM
- Debs @ DKC said...
Sounds and looks delicious to me. However, if you really felt the need to improve the look upon presentation, it would look amazing if served in a tagine with decoratively displayed lemon slices on top!
- December 5, 2011 at 4:31 AM
- Coleens Recipes said...
I disagree with your photo critique. We all know that some of the BEST recipes are hard to photograph. All one has to do is look at the recipe. This sounds delicious.
- December 5, 2011 at 4:48 AM
- Priya Suresh said...
Super flavourful platter,absolutely inviting.
- December 5, 2011 at 5:06 AM
- Lenia said...
It looks fantastic!Have a great week,dear!
- December 5, 2011 at 6:30 AM
- Tanna said...
The operative word here is "glorious"! I love the way ever bit of that sounds... right up to adding the olives! LOL! I think it would be delicious to me sans olives. ;) blessings and good cheer to you and yours this morning, Mary! tanna
- December 5, 2011 at 6:30 AM
- Big Dude said...
I've always been a big fan of glorious messes and this sounds terrific. Cold weather is coming so we'll try it soon.
- December 5, 2011 at 6:41 AM
- Whats Cookin Italian Style Cuisine said...
what a flavorful pretty dish!
- December 5, 2011 at 6:47 AM
- Unknown said...
Moroccan chicken is a favorite of mine. I used to make a dish quite similar to this.. don't know why it's been so long - I will make this very soon!
- December 5, 2011 at 7:31 AM
- Kim said...
Oh, this chicken looks so delicious. I'd like to have it tonight for diner!
- December 5, 2011 at 7:36 AM
- The Blonde Duck said...
This sounds fabulous to me!
- December 5, 2011 at 7:41 AM
- Unknown said...
Yum, sounds unique and delicious! I find that bringing makes a huge difference also!
- December 5, 2011 at 7:48 AM
- Susan Lindquist said...
Ha! I just made a lesser version of this recipe for a blogging challenge that I do with Dom @ Belleau Kitchen ... I am going to make it again using this recipe ... I just know the result will be superior!
It's funny because , as I was making the chicen, I was thinking that it needed more spice and wondering why I was leaving the skins on the thighs ... it made for a really fatty sauce that took away from the finished dish. Agian, your Wolfert recipe is far better! - December 5, 2011 at 8:06 AM
- StephenC said...
I would encourage your readers to get to Whole Foods and see if they can find castelvetrano olives. They are a green olive in a very delicate brine. I'll bet they would bring a lot to this Moroccan party.
- December 5, 2011 at 8:56 AM
- From the Kitchen said...
It looks good to me! I am printing this one out to warm us on a winter's day. I'll have to omit the cilantro (hope sprinkling it on when served will work) as The Baker does not like it at all. The rest of us do like it.
Bonnie - December 5, 2011 at 9:03 AM
- That Girl said...
This looks like the perfect thing to cuddle up with after a cold day.
- December 5, 2011 at 11:10 AM
- MomWhatsForDinner said...
Popping by to say hi! Love your blog. I am now following. I do gourmetcookingfortwo and Momwhatsfordinner.
- December 5, 2011 at 11:12 AM
- Diane said...
Mmmmmm that sounds very yummy, Diane
- December 5, 2011 at 11:22 AM
- Emily Malloy said...
Oh, Mary! This looks divine!!!
- December 5, 2011 at 11:26 AM
- Claudia said...
Well, this may be one of the finest messes I've seen in a long time. I do love Moroccan flavors - and made an easy version of a chicken-lemon "stew" last week which was declared a hit - nary a mouthful let. Winter has settled in and this will warm us all.
- December 5, 2011 at 11:45 AM
- SmilingSally said...
Oh, Mary, you've done it again . . . now I've hungry!
- December 5, 2011 at 11:53 AM
- Sue/the view from great island said...
This sounds (and looks!) so good to me right now. This is a part of Mediterranean cuisine that I don't know enough about, and yet I just love all of its classic flavors. I look forward to trying this, thanks Mary.
- December 5, 2011 at 1:15 PM
- Rita said...
Thank you for sharing this recipe; my son gave me a tagine and I am always looking for someting new to try. I found out Moroccan food is really tasty.
- December 5, 2011 at 1:18 PM
- Margaret Murphy Tripp said...
Wow, this chicken dish looks amazing and it's unlike anything I've made before. I usually adore braised meats, so I can't wait to try it.
- December 5, 2011 at 2:10 PM
- tasteofbeirut said...
Love chicken and lemon and green olives! this recipe appeals to me because it doesn't call for preserved lemons (which are wonderful but not in my pantry) and sounds so delicious!
- December 5, 2011 at 3:08 PM
- Eri said...
Oh, what a delicious recipe Mary, I agree that it looks just delicious I cant see any mess..
Have a wonderful day - December 5, 2011 at 3:43 PM
- Nisha said...
I am surely going to try this soon.
- December 5, 2011 at 4:17 PM
- spindrift,maine said...
OK, Mary. I'm in! Just linked to you via a comment you left for Cheryl at A Coastal Point of View. Where have you been all my life? Just a few peeks at former posts, and imagining today's Moroccan Chicken just might re-awaken my interest in cooking. My husband sure would be grateful..... I sure will be back.
- December 5, 2011 at 6:22 PM
- Arlene Delloro said...
Paula Wolfert, a name from my culinary beginnings. This chicken dish uses my favorite part of the bird and sounds simple and delicious. I'm surprised at the brine, given the use of olives, but trust you and Paula not to steer me wrong. I'm going to put this on next week's menu.
- December 5, 2011 at 6:36 PM
- teresa said...
this is a really fun recipe. it sounds and looks delicious!
- December 5, 2011 at 8:26 PM
- Joanne said...
I find that with all the ladies we cook from, I end up with TONS of recipes bookmarked! This one sounds delicious. I love the brininess of olives in stews.
- December 5, 2011 at 8:49 PM
- Lori said...
Stews, etc really are not very photogenic are they? You are so right. I would love to try this glorious mess. Ha. I love it.
- December 5, 2011 at 8:53 PM
- laurie said...
Looks good to me!
- December 5, 2011 at 11:00 PM
- Elisabeth said...
Love Morroccan recipes...especially chicken. So perfect, and delicious with the amazing spices, that I love!
Thanks for sharing, Mary!
Hugs, - December 5, 2011 at 11:05 PM
- Swathi said...
Delicious spicy chicken, love the olives in there.
- December 5, 2011 at 11:30 PM
- Christina said...
Wow, a delicious looking recipe!!
- December 5, 2011 at 11:47 PM
- vianney said...
I think it looks delish, great flavors!! thanks for sharing!
- December 6, 2011 at 12:48 AM
- JasmyneTea said...
I love Moroccan flavours, this will definitely be on the dinner rotation. Thanks!
- December 6, 2011 at 2:07 AM
- Terri @ that's some good cookin' said...
In this particular case the picture is superfluous to the title or the recipe! I barely even looked at the picture once I read the title and the ingredient list. This is a definite 'must do'! Thanks for sharing.
- December 6, 2011 at 12:08 PM
- cocinamarroqui said...
This is a great recipe Moroccan. It could well be "chicken tajine with olives." Very good. The spices and olives give this recipe a special touch. I'm glad you liked it. regards
- December 6, 2011 at 2:27 PM
- Christine knapkins_com said...
Hey Mary, your Moroccan Dish is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/950?source=blog
- December 6, 2011 at 5:01 PM
- Couscous & Consciousness said...
This is totally my kind of dish - I can't wait to try it
Sue :-) - December 7, 2011 at 4:28 AM
- Balvinder said...
I just have a feeling that I have been to your blog before ,don't if I left a comment. This Moroccan chicken seems delicious.Thanks for visiting my space and keep in touch.
- December 7, 2011 at 7:58 PM
- Savorique said...
Both the dish AND the plate look beautiful! The olives are a very nice addition, they give such a Mediterranean flavor...
- December 8, 2011 at 9:49 AM
- jimmerjim said...
This is so good. I am having what little was left over now, and it is better the next day. This is a real keeper. Thank you.
- December 8, 2011 at 5:11 PM
- tammy said...
do you have to have skinless boneless chicken?
Also, can breasts be used? Thank you. - January 18, 2014 at 7:23 PM
- Mary Bergfeld said...
Tammy,you can use breasts but be careful not to overcook them. The recipe cook times are based on boneless skinless chicken, so unless you are willing to experiment with timing stick with it. Mary
- January 18, 2014 at 8:03 PM


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Medical Library
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Golfer's Elbow (Medial Epicondylalgia)
People that suffer from golfer's elbow are often involved with racquet sports or golf. As with tennis elbow, they may overuse the forearm, traumatize the elbow by hitting several "fat" golf shots, or have poor swing technique.
Pain at the inner aspect of the elbow and reproduction of symptoms with resisted wrist flexion are common.
Activity modification, anti-inflammatory medications, ice, and progressive stretching and strengthening will relieve most cases. Surgery is only an option in recalcitrant cases.
Possible Treatments
- Cryotherapy or Cold Therapy
- Elbow Active Range of Motion
- Elbow Joint Mobilization
- Elbow Passive Range of Motion
- Elbow Resistive Range of Motion
- Electrotherapeutic Modalities
- Foam Roll Exercise
- Isometric Exercise
- Iontophoresis
- Proprioceptive Neuromuscular Facilitation (PNF)
- Physical Agents
- Soft Tissue Mobilization
- Stretching/Flexibility Exercise
Possible Treatment Goals
- Decrease Risk of Reoccurrence
- Improve Fitness
- Improve Function
- Improve Muscle Strength and Power
- Increase Oxygen to Tissues
- Improve Range of Motion
- Improve Relaxation
- Self-care of Symptoms
- Improve Tolerance for Prolonged Activities
Additional Resources
The information in this medical library is intended for informational and educational purposes only and in no way should be taken to be the provision or practice of physical therapy, medical, or professional healthcare advice or services. The information should not be considered complete or exhaustive and should not be used for diagnostic or treatment purposes without first consulting with your physical therapist, occupational therapist, physician or other healthcare provider. The owners of this website accept no responsibility for the misuse of information contained within this website.

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5 Careers That Are Quickly Dying Out
Getting a solid apprenticeship or a college education is almost always a good idea for anyone traveling down the career path. The problem arises when you have to decide between several different options. While anyone with a strong skill set (blue- or white-collar) should be fairly employable, it's just a basic fact that some vocations are more in demand these days than others. It often depends on where, and especially when, you live.
Jobs that have been popular for decades, centuries, or even millennia can fall out of fashion or usefulness, thanks to technology and shifting social and work patterns. Keeping that in mind, we've put together a list of a few professions that are shrinking at a quick rate, or not growing fast enough to match future employment needs—and probably won't be as reliable as they once were as far as secure and steady work are concerned.
If you want custom-built items made out of wood, then a professional carpenter is definitely the person you should call. The reason this profession has made it onto our list is due to the advent of prefabricated materials used in home construction, as well as ready-made furniture and furniture kits (e.g., Ikea) that people can buy at fairly low prices.
While this craft will probably never disappear entirely—there will always be a demand for custom woodwork—the number of new jobs created in the carpentry profession has diminished significantly over the last few years.
Data Entry and Typists
Data entry professionals and typists aren't in as much demand as they once were. Between 13,000 and 16,000 jobs, approximately, are expected to be lost in these two industries by 2020, according to the Bureau of Labor Statistics. Technology and outsourcing (especially to offshore companies), plus the need to cut costs in a tough economy, are all contributing factors to the decline of these types of jobs in North America.
Farming and Ranching
Sadly, farming and ranching are not the professions—or the ways of life—that they once were. The consolidation of family and smaller farms and ranches into larger ones, plus improvements in harvestings technologies, mean fewer people are employed in the business of growing and raising the food we depend on as a nation to survive.
Massive agribusiness has also contributed to diminishing wages for those ranchers and farmers who do manage to get by outside the corporate structure. Larger, but fewer farms just seems to be the trend. While mid-sized farms are on the outs, there is a little good news as well. Some smaller farms seem to be doing all right, and even increasing in number—as long as the farmers in question have other sources of income, and access to local and urban niche markets.
Postal Service Clerks and Carriers
Postal service jobs have taken a huge hit over the last few years. Things aren't going to get better soon. Private postal carriers, email and other forms of digital communication (no more letters to grandma—only emails) mean postal workers aren't as busy as they used to be. Postal clerks, carriers and mail sorters are all professions that have seen drastic reductions in job numbers. By 2020, the overall decline in this field will reach almost 30%. Mail sorters will be hit even harder than carriers and clerks, due to automation and more efficient sorting machinery.
Administrative Support Staff
Office workers who describe themselves as clerks and secretaries don't have a lot of good news on the horizon, but at least these professions still have some life left in them. Sophisticated yet easy-to-use software as well as better and better machines now do many of the tasks that administrative professionals used to perform. The Internet, word processing programs, email, Skype, fax machines, multi-function digital printers and other technologies make clerical work much simpler for businessmen and women to do—without the need for a fulltime sectary, or a large support staff.
The net result is that administrative support staff jobs will still be around for some time, but this profession won't experience any real significant growth. Technology, it seems, has imposed its limits.


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What I want for Christmas is for my daughter to pass all her university courses - this was her first semester and first time away from home and I know it's been hard for her.
I also wouldn't mind getting a new camera ;)
I think I need to get some Pear Tree. A bundle would be nice.
I'm a follower.
I would love some fabric for Christmas.
cute indeed! I love all the colors in the Sketch Bundle.
Really and Truly, what I want for christmas is some rest and health and togetherness for my loved ones!
Its hard to say but i think i would go with fox trails for my new little baby boy.
I'm a follower
I was hoping to get a silhouette cameo for christmas. but I found a good deal on the cricut personal cutter with gypsy. So thats what i got.
OH. wow. Thanks for the AWESOME opportunity!! I really can't fully decide...but it would definitely involve Pretty Pears...LOL
I am (happily) a follower...LOL...Thanks again for the awesome opportunity!
Honestly I am hoping my SIL (knit) or my daughter (crocheted) some new dish clothes for my kitchen...LOL...Thanks!
I am already a follower.
For Christmas I want a handful of books and some fabric (we're doing a small Christmas this year). If I wasn't thinking of financial constraints, though, I would want a new sewing machine, or a housekeeper, or a really fun piece of jewelry!
I love Secret Garden in blues...perfect for a quilt I'm working on now!
I hope to get some new quilt books for Christmas- always looking for inspiration!
It's a really hard choice, but I think I might go for Secret Garden in Khaki or one of the bundles of fabric from the Amy Butler Lark collection. All of them are so beautiful!
I am a follower. Thank you for the giveaway.
I like The Merry Little Christmas Bundle. So pretty!
I like The Merry Little Christmas Bundle. So pretty!
I'd like to get some fabric for Christmas. Thank you for the generous giveaway. Happy Holidays!
I really like the Pear Tree Blue Fabric Bundle, Thomas Knauer for Andover Fabrics, 7 Half-Yards. Thanks for the opportunity to enter your great giveaway!
I am a regular follower :)
Oh! Scribble Lime, Secret Garden and sketch bundle! THanks
For Christmas I hope to get some fabric that I need to finish up a quilt I'm working on.
I am a follower!
For Christmas, I'd like a brand new Bernina, but I'm dreaming!
Really love the Merry Little Christmas bundle. I don't have very much Christmas fabric. Always promise myself to stock up after Christmas but then it's past and I don't feel like Christmas anymore. Thanks.
Thank you. I follow.
I'd get me some Secret Garden, I think - gorgeous stuff!!
Of course I'm a follower!
Last year Santa brought me a new Husqvarna sewing machine. This year I just want more time to sew.
And for Christmas? I want one of those electric rotary blade sharpeners - really bad!! You hear me, Santa??
cute cute shop! Love the pear tree fabric bundles - not sure which colorway I love best - thanks for the heads up about the sale!
I am a follower
And for Christmas - a day to sew with no interruptions :)
I would buy amy butler's lark!
I am a follower via google reader
I'd love to get the Secret Garden Coral Bundle by Sandi Henderson for Michael Miller it would make some great Valentines goodies.
I got an early xmas gift.
a bose stereo system for my IPod
I am using it to play my christmas music
I am a follower.
I'd love a day at the spa :)
I'm not a lemming, but I am a follower!
I would love to receive a 7qt Le Creuset dutch oven for Christmas.
I love the Pear Tree Blue Fabric Bundle! What a great store - thanks!
Oooooh I love the Black and White bundle, 4 Fat Quarters - sweet!!! Thanks!
I am a happy follower!!
I am hoping to get a lap top!!
I am a follower!
I am already a follower. Thanks for this opportunity!


text:
Annette Gortz Gently Used Item is in good condition with very minimal signs of use
Navy Dress Pants
Navy Dress Pants
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All clothing is professionally cleaned. In fact, Unclaimed Baggage has the largest commercial laundry facility in the state of Alabama. Electronic equipment is thoroughly tested to ensure it is working properly and all personal data is erased according to official National Institute of Standards and Technology (NIST) standards before items are sold.
We are committed to selling excellent quality products and authentication is key to that commitment. We have a team of experts with years of experience authenticating jewelry and luxury brands. We study the latest fashion and fraud trends vigilantly to stay ahead of the curve. In certain cases, we also leverage third-party experts to appraise jewelry or confirm authentication so you can rest assured your purchase is reliable.
Any counterfeits that come to us are disposed of immediately. In the highly unlikely case that an inauthentic item is inadvertently sold, we will refund the purchase via the original method of payment. The product must be returned to Unclaimed Baggage for team training and to be destroyed.
If your item isn't as stated or you have any questions or concerns, please contact us at email@example.com for resolution.
We offer free shipping on orders over $75. For orders under $75, shipping rates are calculated at checkout. Orders are processed in 1-2 business days and shipped via FedEx or USPS. All shipping times are estimates, and deliveries typically take 3-8 business days after processing, with expedited shipping options available.
We also offer free local pickups at our retail store located at 509 West Willow Street, Scottsboro, Alabama 35768. You will receive an email when your order is ready for pickup (typically within 24 hours). To pick up your order, please proceed to Guest Services during normal store operating hours and present your order number along with a photo ID. If the order is not picked up after 10 days, it will be restocked and refunded.
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We gladly accept returns within 21 days of purchase for all domestic orders except for products marked as final sale.
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For more information, please visit our Returns Policy.
Why Claim the Unclaimed?
Unclaimed bags will always be a byproduct of travel, in spite of the best human efforts and technology. We believe every item lost in travel can be redeemed, whether it's through sales, donations, or recycling. When you purchase something on our website or in our store, you are participating in that redemption process and helping give those items a second life.


text:
Reader Question: We just lost a buyer over two inconsequential discoveries by the home inspector. Our agent told us the buyer was edgy, and were afraid they would inherit more problems in the future because the discovery created the impression we hadn't taken care of the house. We have had other friends with inspection issues. We were disappointed they walked over two small repairs. How can our next inspection be improved?
Monty's Answer: There are some ways to improve a home inspection. An interesting aspect of a home inspection is the number of people involved. The buyer, the seller, two real estate agents, and the home inspector. The five people who could (or should) attend the inspection have different levels of understanding and sometimes conflicting expectations about the objectives of the investigation. Many states regulate the inspection industry, but the rules and the interpretations of the rules are not consistent.
What possibly could go wrong?
Many inspections are without a hitch. But, there are many disappointments as well. Here are some common mistakes during inspections categorized by role:
- Seller – attempts to conceal defects, foregoes periodic maintenance, lacks understanding of the inspector's role, poor prior repairs, immediately on the defensive, surprised by the discovery of a defect.
- Buyer – uses inspection to negotiate, misunderstands its limitations, ignores visible minor flaws in price negotiations, exaggerates the consequences of a discovered defect, loses track of the fact it is a used home, does not recognizing (or not told) this is not the time to bring along family members and relatives.
- Agents(2) – not realizing educating the buyer or seller is part of their job, understanding it is part of their job but still not taking the time to inform, the agent's broker not training them how they should be managing the inspection. Being trained but disagreeing with the instruction, not understanding the scope of the inspection.
- Inspector – overstep their legal authority with comments on the value or whether the home should be purchased, not schedule enough time to allow for unexpected developments, missing items that are important, reporting non-significant items, condescending answers to observers questions.
Education and training are the keys
- The buyer's agent should explain the scope of the inspection, determine the buyer's expectations, document them, and implement them at the inspection. They should review the seller's condition report with the purchaser before the inspection. They should explain that minor repairs are not significant defects. They should always attend and ensure the buyer attends the inspection.
- The seller's agent should instruct the seller to provide access to the attic, the electrical panels, all mechanical equipment, the basement walls or crawl space and any other area typically viewed in an inspection, and have the keys available if space is locked. They should see that storage shelves and boxes are moved away from walls that would obstruct vision. They should remind the seller that were the situation reversed, they would want the inspection, that the buyer has not lived in the house and that the seller also benefits from the review.
- The inspector is there to discover significant defects and safety issues with a visual inspection and identify and record them for their customer. They may recommend further inspections, or tests by specific equipment experts as the visual inspection has limitations. They should schedule enough time to answer appropriate questions, explain why they cannot respond to questions that are not pertinent, and keep in mind the other attendees also have a keen interest in the results.
- The buyer and seller should focus on observing the work, understand that the inspector's oral comments are not actionable repair items if not written in the forthcoming report. They should also resist the temptation to attempt to influence the inspector's impressions. The inspector is not a referee. The final report will impact both parties. Each will have decisions to make on the best way to proceed.
Pick your agent and your home inspector wisely
Real estate agents and inspectors who are honest, knowledgeable, and efficient are the vendors that handle the inspection without a hitch. While non-compliant and uninformed customers can create issues, problems with inspections will typically result from poor choices of agent and/or inspector. Consumers buy or sell infrequently while agents and inspectors experience inspections regularly. Here is a link to one state's Standard of Practice for home inspectors. If all participants knew what their state required before the inspection, there would be fewer failed real estate transactions.


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The Automotive Industry Marketing Plan
The auto industry is one of the largest industries in the world. It includes dealers, service shops for repair and body work, parts suppliers, insurance companies and even towing companies just to name a few. All areas of the auto industry share a common interest and that is cars. The interest in the auto industry has done nothing but increase over the years and all areas of the industry are learning to implement new marketing techniques in order to gain their customers attention.
Promotional products have been proven to be very effective marketing tools for businesses within the auto industry. Repair tools, key chains, safety tools, road side kits and many other promotional products that boast the company's name or logo can not only be useful to the consumer but can be very effective in gaining more business for the company.
Tow companies often use roadside kits as a promotional part of their marketing campaign and it works. Think about the times of accidents, emergencies or break downs and that feeling of desperation while wondering who you should call. When you reach for the bag in your trunk that supplies your road side safety and emergency supplies and the logo of a towing company is clearly printed with a number for assistance, who else would you call? Many companies offer elaborate kits while others offer simple ones, the effectiveness of the advertising in those situations are not easily compared so there is no real proof that creating a kit complete with jumper cables and hazard signals works any better than one with road flares and a few simple tools.
Insurance companies and parts suppliers can also benefit from this promotional method of advertising. Any event that requires assistance will cause the driver to look for items they already possess in their vehicle to rectify the situation at hand and with those items and the contact information that is the number that will 9 times out of 10 be used.
Branding is another great way to use promotional advertising within the auto industry. When people take great lengths to accessorize or customize their vehicles they often want to show off the brands that they used. By incorporating engraved key chains, branded licensed plates and other accessories that sport the company brand or logo will be a great way to grab the attention of admirers. When consumers see the vehicle looking great and your company brand is located on it you will get the majority of the credit and they of course will come to you for all of their customization needs.
Parts suppliers and service garages often use tools as part of their promotional advertising campaign. This is due to the fact that when a vehicle breaks down or is in need of service or maintenance those tools that are on standby with the company logo on it will often be the reminder for the consumer to contact that company for their parts or service needs. You can use anything from flashlights, tire gauges to multi set tool kits to offer the advertising that you need to get that customer in your door.


text:
In his speech, Philip Hammond gave a nod to an independent panel of experts led by Harvard professor Jason Furman, formerly chief economist for Barack Obama, which says UK competition rules must be updated for the digital age.
Dr Furman says that this would permit more companies "to join the market on a more equal-footing – ushering in a new wave of innovation and the creation of new social media and online search platforms".
The panel's report, Unlocking digital competition, was published alongside the Spring Statement and its recommendations include:
- The establishment of a new digital markets unit, with expertise in technology, economics and behavioural science, and the legal powers to back it up.
- The new unit should give people more control over their data, enabling people to switch between platforms more easily.
- It should also develop a code of conduct so the largest digital companies know the competitive rules of the game.
- Regulators' existing powers for tackling illegal anti-competitive practices should be strengthened, making it quicker and simpler to prosecute breaches, such as bullying tactics by market leaders.
- Changes to merger rules are needed so the Competition and Markets Authority (CMA) can do more to stop digital mergers that are likely to damage future competition, innovation and consumer choice.
- The CMA should launch a formal market study into the digital advertising market which is currently dominated by two players, Facebook and Google, and suffers from a lack of transparency.
- Powers to force the largest companies to open up to smaller firms, providing access to key data sets, when doing so does not affect privacy.
- That the UK should engage internationally on all of these issues.
The panel found that these proposals, if actioned, could boost the economy by encouraging the development of new platforms to compete with established players. Opening markets up would also lead to new services that revolutionise how we use digital apps and programmes. For example, an aggregator service could bring together a person's content and data from several social media platforms and make it easier to browse and message friends and family who use different apps.
Customers will be able to switch services more easily, taking their custom elsewhere and with greater control over their data. Lists of friends could be transferred to new social media sites and search histories could be transferred to a new search engine.
The Government plans to formally respond to the panel's recommendations in the summer.


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After eight months on view, 350,000 visitors, and three catalogue printings, California Design, 1930–1965 will close its doors for the last time this Sunday. While it will be sad to watch the culmination of six years of work dispersed to the four winds, it is encouraging to see that the spirit of modern California design lives on through many talented designers and craftspeople.
One of those exemplary figures is Trina Turk, an incredibly distinguished designer and entrepreneur. She is that rare breed—a genuine California native—and her aesthetic is informed by both the casual yet sophisticated lifestyle and the natural environment of her home state. She founded her company in 1995 with her husband, photographer Jonathan Skow, and they have built an incredibly successful line of clothing, accessories, and home décor that is heavily influenced by her passion for architecture and design. It is a little-known fact that Trina is a formidable collector of California design and has filled her two homes with an outstanding collection of furniture and objects. I recently had the opportunity to sit down with Trina to talk about her design inspiration and her passion for collecting.
Trina Turk and Bobbye Tigerman
Bobbye Tigerman: Trina, can you tell me about the origins of your interest in design?
Trina Turk: My husband, Jonathan, and I were really interested in New Wave music in the early 1980s, and I think a lot of the interest in mid-century design stemmed from that. We spent much more time thrift shopping than we actually spent in classes at the University of Washington (where I studied apparel design). We were fascinated by rockabilly, which was a 1950s-derived style, and also the B-52s, so our interest in the decorative arts really started with fashion and then led to the architecture, ceramics, and furniture that complemented those fashion styles.
BT: And is thrift shopping still a favorite pastime?
TT: Yes, but it's not as good as it used to be.
BT: That's what they all say.
TT: It's true. Even ten years ago in Palm Springs, we could go thrift shopping and leave with bagfuls of beautiful vintage clothing, but those days are over.
BT: Where do you go now for your inspiration?
TT: We still do a lot of shopping, although we've moved up the food chain from Value Village in the Seattle area. We make a habit of going to both the Palm Springs and the Los Angeles Modernism shows. One of the places where I've learned a lot about design is Los Angeles Modern Auctions. Poring over those catalogues and looking at objects at previews have been incredible learning experiences for us.
BT: One could say that you truly personify and live California design. You own two remarkable modern homes, one by architect J.R. Davidson in Los Feliz, and the incredible Ship of the Desert, a streamlined, boat-like house that hugs the hills in Palm Springs. Can you talk a little bit about how you found your houses and what drew you to them?
TT: My husband, Jonathan, was working as a fashion stylist in the 1990s and did a lot of photo shoots in Palm Springs, so we started looking for a mid-century home there. Our real estate agent took us to see the Ship of the Desert and, although it was not what we were looking for at the time—it was too big, it was in terrible shape, we couldn't afford it—we just fell in love. At that point, it was a stretch for us to buy it, but we felt a deep emotional connection to the house and decided to take the plunge. We found our house in Los Angeles later. It was built in 1948 for the Schapiro family. Jonathan had frequently done photo shoots at that house and would always come home after a shoot and describe it as the house we needed to find. Once when he was out of town, our real estate agent took me to a modern house, and I realized it was the same one that he had described to me so many times. We bought the house and have lived there for ten years.
BT: What is the house like?
TT: It's classic mid-century. It was designed in the early 1940s, but not built until the late 1940s because it was difficult to build during World War II. It's exactly what I think of as the epitome of California living. It has walls of glass, a very bright interior, and of course, a pool.
BT: I know you've filled your house with lots of amazing objects, and it sounds like it started way back in Washington with the thrift stores. But can you talk a little bit about your collecting and the particular designers that you collect in depth?
TT: One of the designers that I admire a lot is Claire Falkenstein. She did a lot of jewelry and sculptures, as well as the gates of Peggy Guggenheim's museum in Venice. They're made of twisted metal with pieces of colored glass embedded in them.
BT: That was a remarkable commission. And if you don't want to go all the way to Venice, Italy, to see them, you can see the model for the Guggenheim gates in the California Design show at LACMA now.
Claire Falkenstein, Model for garden gate of Peggy Guggenheim Collection, Venice, 1961, collection of the Museum of Fine Arts, Boston, gift of Mrs. Peggy Guggenheim
TT: You can see Claire's work all over town. She did stained glass windows for St. Basil Catholic Church (at Wilshire and Kingsley Dr. in Koreatown), and she made a monumental sculpture fountain for the courtyard of the Long Beach Museum of Art. The museum restaurant is actually named "Claire's" after the sculpture. She also did extraordinary jewelry that didn't attach to your body in the usual way and was often made of non-precious materials like brass.
BT: A favorite curator's game is "What would you take home?" If you could keep one piece from the California Design show, what would it be?
TT: I would take home the Eames house and I would live in it, and then I would park my white Avanti in front of it! And I would wear the Claire Falkenstein necklace.
Installation view, Charles and Ray Eames House living room, California Design, 1930–1965: "Living in a Modern Way," October 1, 2011–June 3, 2012, © 2012 Eames Office LLC (eamesoffice.com), photo © 2012 Museum Associates/LACMA
Installation view, Raymond Loewy for Studebaker Corporation, Avanti, 1961, collection of the Petersen Automotive Museum, California Design, 1930–1965: "Living in a Modern Way," October 1, 2011–June 3, 2012, photo © 2012 Museum Associates/LACMA
Claire Falkenstein, Necklace, c. 1948, collection of the Long Beach Museum of Art, gift of the Falkenstein Foundation
BT: My last question is about how you combine the essence of the mid-century period with contemporary style and how you make it relevant to today.
TT: In women's fashion, it never really works to just knock off a vintage garment exactly because today's bodies are different, today's foundation garments are different, and there's been a lot of technological development in fabrication since the 1950s. We use patterns found in vintage clothing for inspiration and interpret them for today's taste and color preferences. I see that my job is to be inspired by the vintage material but to make it modern and relevant for today.
Bobbye Tigerman, Assistant Curator, Decorative Arts and Design
Special thanks to Aralyn Beaumont and Karen Kitayama for the transcript of this conversation.


text:
Category: IC Chips
Price range ($)
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- Users could add parts to cart and upload BOM when they searching parts, calculate cost in a second, offer you the best bill of materials.
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Chapter 3
Joseph in Egypt saw the Nephites in vision—He prophesied of Joseph Smith, the latter-day seer; of Moses, who would deliver Israel; and of the coming forth of the Book of Mormon. About 588–570 B.C.
1 And now I speak unto you, Joseph, my alast-born. Thou wast born in the wilderness of mine afflictions; yea, in the days of my greatest sorrow did thy mother bear thee.
2 And may the Lord consecrate also unto thee this aland, which is a most precious land, for thine inheritance and the inheritance of thy seed with thy brethren, for thy security forever, if it so be that ye shall keep the commandments of the Holy One of Israel.
3 And now, Joseph, my last-born, whom I have brought out of the wilderness of mine afflictions, may the Lord bless thee forever, for thy aseed shall not utterly be bdestroyed.
4 For behold, thou art the fruit of my loins; and I am a descendant of aJoseph who was carried bcaptive into Egypt. And great were the ccovenants of the Lord which he made unto Joseph.
5 Wherefore, Joseph truly asaw our day. And he obtained a bpromise of the Lord, that out of the fruit of his loins the Lord God would raise up a crighteous dbranch unto the house of Israel; not the Messiah, but a branch which was to be broken off, nevertheless, to be remembered in the covenants of the Lord that the Messiah should be made emanifest unto them in the latter days, in the spirit of power, unto the bringing of them out of fdarkness unto light—yea, out of hidden darkness and out of captivity unto freedom.
6 For Joseph truly testified, saying: A aseer shall the Lord my God raise up, who shall be a choice seer unto the fruit of my bloins.
7 Yea, Joseph truly said: Thus saith the Lord unto me: A choice aseer will I braise up out of the fruit of thy loins; and he shall be esteemed highly among the fruit of thy loins. And unto him will I give commandment that he shall do a work for the fruit of thy loins, his brethren, which shall be of great worth unto them, even to the bringing of them to the cknowledge of the covenants which I have made with thy fathers.
8 And I will give unto him a commandment that he shall do anone other work, save the work which I shall command him. And I will make him great in mine eyes; for he shall do my work.
9 And he shall be great like unto aMoses, whom I have said I would raise up unto you, to bdeliver my cpeople, O house of Israel.
10 And aMoses will I raise up, to deliver thy people out of the land of Egypt.
11 But a aseer will I raise up out of the fruit of thy loins; and unto him will I give bpower to cbring forth my word unto the seed of thy loins—and not to the bringing forth my word only, saith the Lord, but to the convincing them of my word, which shall have already gone forth among them.
12 Wherefore, the fruit of thy loins shall awrite; and the fruit of the loins of bJudah shall cwrite; and that which shall be written by the fruit of thy loins, and also that which shall be written by the fruit of the loins of Judah, shall grow together, unto the dconfounding of efalse doctrines and laying down of contentions, and establishing fpeace among the fruit of thy loins, and gbringing them to the hknowledge of their fathers in the latter days, and also to the knowledge of my covenants, saith the Lord.
13 And out of weakness he shall be made strong, in that day when my work shall commence among all my people, unto the restoring thee, O house of Israel, saith the Lord.
14 And thus prophesied Joseph, saying: Behold, that seer will the Lord bless; and they that seek to destroy him shall be confounded; for this promise, which I have obtained of the Lord, of the fruit of my loins, shall be fulfilled. Behold, I am sure of the fulfilling of this promise;
15 And his aname shall be called after me; and it shall be after the bname of his father. And he shall be clike unto me; for the thing, which the Lord shall bring forth by his hand, by the power of the Lord shall bring dmy people unto esalvation.
16 Yea, thus prophesied Joseph: I am sure of this thing, even as I am sure of the promise of Moses; for the Lord hath said unto me, I will apreserve thy seed forever.
17 And the Lord hath said: I will raise up a Moses; and I will give power unto him in a rod; and I will give judgment unto him in writing. Yet I will not loose his tongue, that he shall speak much, for I will not make him mighty in speaking. But I will awrite unto him my law, by the finger of mine own hand; and I will make a bspokesman for him.
18 And the Lord said unto me also: I will raise up unto the fruit of thy loins; and I will make for him a spokesman. And I, behold, I will give unto him that he shall write the writing of the fruit of thy loins, unto the fruit of thy loins; and the spokesman of thy loins shall declare it.
19 And the words which he shall write shall be the words which are expedient in my wisdom should go forth unto the afruit of thy loins. And it shall be as if the fruit of thy loins had cried unto them bfrom the dust; for I know their faith.
20 And they shall acry from the bdust; yea, even repentance unto their brethren, even after many generations have gone by them. And it shall come to pass that their cry shall go, even according to the simpleness of their words.
21 Because of their faith their awords shall proceed forth out of my mouth unto their brethren who are the fruit of thy loins; and the weakness of their words will I make strong in their faith, unto the remembering of my covenant which I made unto thy fathers.
22 And now, behold, my son Joseph, after this manner did my father of old aprophesy.
23 Wherefore, because of this covenant thou art ablessed; for thy seed shall not be destroyed, for they shall bhearken unto the words of the book.
24 And there shall rise up aone mighty among them, who shall do much good, both in word and in deed, being an instrument in the hands of God, with exceeding faith, to work mighty wonders, and do that thing which is great in the sight of God, unto the bringing to pass much brestoration unto the house of Israel, and unto the seed of thy brethren.
25 And now, blessed art thou, Joseph. Behold, thou art little; wherefore hearken unto the words of thy brother, Nephi, and it shall be done unto thee even according to the words which I have spoken. Remember the words of thy dying father. Amen.


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"The idea for the "24 Meals, 24 Hours, 24 Blogs," was born out of our goal in wanting to create a global "blogging" event that would celebrate the scope, diversity and quality of our Featured Publisher Community. The "24, 24, 24" captures the cultural diversity and unique local perspective of our Featured Publishers: it's real food, experienced by real people shared real-time."
I'd planned for my "Found on Foodbuzz" menu to be inspired by mindlessly surfing the site - looking at photos, scanning restaurant reviews, browsing blog posts, and reading recipes. I wanted the meal to be an edible steam of culinary consciousness.
The deliciously diabolical feature of Foodbuzz, is the way you are teased and tempted to go from one piece of content to another - a photo takes you to a blog post, which takes you to a recipe, where you see a foodie's profile picture that you can't help click on, because it looks like bacon.
In no time, I had a notepad full of apps, mains, sides, and sauces. Clearly, seven courses weren't going to be enough. The menu quickly expanded to nine courses, then 12, and then I realized…Foodbuzz had taken control. My "24, 24, 24" menu was going to be 24 courses, and I was powerless to stop it.
So, without further adieu, I present my 24-item tasting menu, divided into three easily digested parts. The videos were shot over the course of the six-hour meal. Enjoy!The Beginning: Items 1 to 8
One: Caviar on Pringles
Is this the first time caviar has ever been paired with Pringles? Maybe. At the risk of seeming immodest, I think the footage of Nora tasting caviar for the first time is priceless.
Two: Tuna Poke
This diced sushi-grade Ahi tuna was dressed lightly with ginger juice, Sambal chili sauce, minced green onion, and a spot of soy sauce. As I spooned the glistening jewels of fish on to the crisp fried wontons, I wondered why I like poke so much more than tartar.
Three: Seared Tuna
A Nicoise-inspired tuna, featuring one of the kitchen's sexiest sights - the rare, ruby-red center of the loin, framed by seared, cumin and pepper flecked crust. It was really nice with the "just tender" green beans, which held the fragrant meat above a dark and delicious black olive tapanade.Four: Tuna Stuffed Tomato
I've never understood the tuna stuffed tomato. Why stuff, when you can just throw some tomato wedges in a tuna salad and tuck in? That being said, I can't imagine this would have been quite the same. The tuna trimmings from the last two courses were slowly poached in warm olive oil, spiked with capers, garlic, and salt. When cool, the tuna was stuffed into small dry-farmed Early Girl tomatoes from Wild Boar Farms. These were sublime.
Five: Smoked Salmon and Fried Capers
This smoked salmon, purchased at Whole Foods, bore the name of Chicago celebrity chef, Charlie Trotter. It had a great texture, with a nice balance of sweet citrus flavors. The fried capers were a perfect foil to the salmon's rich, oily, goodness.Six: Shrimp Cocktail on Tomato Ice
This may have been my favorite course. The sweet wild shrimp, buttery avocado, and homemade cocktail sauce, hot with horseradish, all sitting on an intensely flavored tomato ice. I was stunned at how beautiful the frozen, freshly squeezed cherry tomato juice looked. It was a color that can only be created with food.
Seven: Seared Salmon on Dill Cucumbers, and Smoked Paprika Oil
I loved the contrast of hot, seared salmon resting on cold, diced cucumber salad. The dressing, made from just two ingredients, yogurt and fresh dill, rewarded my self-control.
Eight: Butter Lettuce Salad with Sweet Herb Dressing
Sometimes you need a break from the ubiquitous baby mixed greens, and what better way than a head of soft, sweet butter lettuce?
The Middle: Items 9 to 16Nine: Chicken Wonton Soup
I know I fold them like tortellini, but who cares? The memory of that gingery chopped chicken, encased in tender, translucent wonton skins, bathed in the rich homemade chicken broth, is still so vivid.
Ten: Grilled Quail with Cherry Tomatoes and Curry Oil
Yogurt really is a magical marinade. Combined with an aromatic blend of curry spices, it made the sweet, delicate meat of the quail come alive.
Eleven: Chicken Ballantine with Dijon Cream
I couldn't decide what stuffing to use, so I decided to not use one; and it was spectacular. Salt, pepper, and fresh garden herbs were the reason this chicken tasted like…chicken. Also, I promise to show the butcher-tie used to truss this chicken. That reminds me, isn't the Folsom Street Fair happening soon? (Preceding joke intended for Bay Area readers only)Twelve: Duck Confit with Arugula, Green Lentils and Berry Gastrique
I've done the gastrique recipe in several videos, and it has to be the easiest, most delicious sauce for game ever.
Thirteen: Wild Boar Sausage with Mission Figs and Balsamic Reduction
It really is surprising how differently wild and domestic pork tastes. The flavor of this sausage was so much bigger - it almost has a Pate quality to it. I say let the pigs roam free.
Fourteen: Pork Tenderloin with Sweet Pickled Peppers and Shallots
A quick pickle using sweet peppers made a beautiful base for the mild, tender pork. It was topped with caramelized shallots to balance the acidity. It was delicious, but as I ate, I thought how great the cold sandwich was going to be.
Fifteen: Pork Shoulder with White Bean Puree and Sage Jus
When you get to heaven, you and your God sit down on beanbag chairs, and eat slow-roasted pork shoulder. This includes everyone, even vegans.
Sixteen: French Onion Soup
Forget about muffin tops, what if we opened a store that just sold the top of the French onion soup? Now, what would we call it? The cave-aged Gruyere cheese, browned over soup-soaked bread, is unlike anything else in the world.
The End: Items 17 to 24Seventeen: Baby Romaine with Anchovy Citronette
Why is every salad that has romaine lettuce called a Caesar? And why are there so many ways to spell Cesar? If you've never made a citronette, check out the video recipe here.
Eighteen: Beef Tenderloin with Melted Leeks and Wild Mushrooms
This incredibly tender cut of beef gets no respect from the Ribeye crowd. They say it's too mild, to soft, to delicate. Well, for pairing with melted leeks and chanterelles, I say it's the perfect cut.
Nineteen: Dry-Aged Coulotte Steak with Potato Gratin and Tarragon Reduction
I love potato gratin so much, that I sometimes decide which entrée to order based on what meat is being served with it. This course was an experiment with the home "dry-aging" of steak. It was proclaimed a success by all present.Twenty: Braised Beef Short Ribs scented with Chocolate and Cinnamon
You have to taste this before you say it's "too weird." The spices do strange and wonderful things to the sticky beef, and you should be take advantage.Twenty-one: Selles-sur-Cher Goat Cheese with Frog Hollow Peach
As much as I love this funky fromage, it was almost an afterthought once we tasted the impossibly sweet and juicy "Autumn Fire" peach from Fog Hollow Farms.Twenty-two: Manchego Cheese and Membrillo
This course is an edible tribute to the expression, "the whole is greater than the sum of the parts." This is two great ingredients combining to make magic. I've also done a fantastic quesadilla using this combo.
Twenty-three: Flourless Chocolate Cake with Salted Caramel Ice Cream
I was concerned that after 22 courses this would be too decadent a dessert. I was wrong.
Twenty-four: A Single Macadamia Nut
Could you eat just one?
PostscriptI think this 24-item menu may be some kind of world's record for a video blog. If anyone wants to check with Guinness for me, I would really appreciate it. Tomorrow, I will attempt to link this post to previous video recipes for techniques used on this menu. If you want to see something demo'd from this menu, please let me know!
If you want to check out the other 23 bloggers that took part, you can find links to their "24, 24, 24" meals here. A very special thanks to Ryan, and the entire Foodbuzz team, for imagining and organizing such a unique event! It was an unbelievable experience, and I am so glad I got to participate. It was weeks of planning, two-days of cooking, six-hours of eating, and an almost all-night editing session to complete, but I can honesty say I enjoyed every minute.
An extra special thanks to my wife Michele. Without all her hard work I could not have pulled this off. Also, thanks to Tony and Nora for their help, and for sharing in this memorable meal.
Random Facts and Figures
- Approximately 45 Foodbuzz pages were perused in the planning of this meal.
- The menu was changed 7 times before this final version.
- 58 unique ingredients were purchased at 12 different San Francisco markets.
- Incredibly, bacon was not used anywhere in this menu. How was that possible?
- The misenplace took 18 hours of prep, over the course of four days.
- No fingers or hands were harmed in the making of this meal.
- The combined running time for these three videos is 18:04. This was edited down from 41 minutes of raw footage.


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Building Administrators
Building Administrators serve as the primary liaison between SAS faculty and staff, SAS Facilities, central University Facilities Services, Public Safety, Environmental Health & Radiation Safety (EHRS), University Lab Animal Resources (ULAR), and VPUL classrooms. Building Administrators direct and instruct their Building Service Mechanic in their daily work.
Typical issues handled by Building Administrator:
- housekeeping
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- safety
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- PennCard access
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- elevator service
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- move support
- furniture needs
- communication to all department contacts on building issue,
fire drills, renovations, etc.