text:
Meyda 22" Wide Bear at Lake Inverted Pendant
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✓ Free Manufacturer's Warranty ($299 Value)
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- Any Questions? Talk to Meyda Lighting Experts (916)-262-7257


text:
Gibson Exhaust System 619901
- Our Price: $759.49
- Shipping:FREE SHIPPING
- Part Number: 619901
- Rating: (58)
Cat-Back Single Exhaust System
- Part #: 619901
- 3 In. Stainless Mandrel Bent Tubing
- 3.5 In. Polished T304 Stainless Steel Round Slash-Cut Tip Clamp On
- Aggressive Sound
- Stainless
- Exit is Behind Driver Side Rear Tire
- Installation Instructions
Free ShippingSelect your vehicle details above to ensure item compatibility.
- Bolt-on up to 10-20 extra horsepower, 15-20 ft. lbs. torque, and even some added MPG with a Gibson Exhaust System
- Available in Hot-dipped Aluminized Steel or 409-L Stainless Steel
- Up to 5 different styles and exit locations
- Mandrel-bent tubing maintains constant exhaust flow through the bend for outstanding performance
- SuperFlow Muffler- Fully welded, baffled and chambered for better volume efficiency & unrestricted flow. (Not packed or screened, nothing to blow out)
- Slip-Fit connections smooth out turbulence and minimize backpressure
- Includes factory-style zinc plated hangers
- T-304 High Polished Stainless Steel tip
- Will not affect your factory warranty
- Covered by a Lifetime Warranty
Free the horses from under your hood with a Gibson Exhaust System. Custom-designed Gibson Exhausts are dyno-proven for supreme gains in horsepower and torque. Whether you need to burst off the line or tow a heavy load, Gibson Exhausts help you do it quicker, more powerfully, and even more efficiently.
Gibson Performance custom-engineers and builds every cat-back and diesel Exhaust System to your specific vehicle for a perfect fit and optimally tuned performance. Every exhaust pipe is mandrel-bent for smooth, unrestricted flow and made from your choice of hot-dipped standard Aluminized Steel or the more long-lasting 409-L Stainless Steel. Gibson SuperFlow mufflers feature a straight-through design with baffles and chambers for unrestricted flow and virtually no backpressure - not to mention a notable growling exhaust sound. To finish off the look, Gibson Exhausts include a polished T-304 Stainless Steel tip.
Gibson Exhaust Systems are available in up to 5 unique styles and exit locations to fit your needs, from single side exit pipes to dual rear exit and everywhere in-between. Gibson includes all the hangers and clamps you need for a quick bolt-on installation. Your Gibson Exhaust System is backed by a Lifetime Warranty.
Gibson 619901 fits:
- 2007-2009 Ford Explorer Sport Trac

subset: commoncrawl


text:
There are many shows on the calendar tonight and this weekend. A couple we're interested in opening tonight are Fabric 8's juried show featuring works exploring the spectrum of color from Amandalynn, Ben Needham, David Ball, David Garvey, Geoff Campen, Jessica Eastburn, Ken Keirns, Mike Kimball, and St. Monci. Opening tonight, Friday (7-10pm) @3318 22nd St.
Juried show "Spectrum" tonight, Friday at Fabric 8 in the Mission
Bell Jar (3187 16th St @Guerrero) presents "Nature's Predators" by Ben Venom & Urban Yetti.
Ben Baumgartner (Mr. Ben Venom) and Aaron Eliah Terry (urbanyetti) come from distinct backgrounds but each employ the use of the alter ego in their work as a means of exploring socio-cultural issues stemming from the physical and social structures surrounding their upbringing. || Opening Reception Friday Oct 14th, 6-9pm


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Selections from the
Book of Moses
An extract from the translation of the Bible as revealed to Joseph Smith the Prophet, June 1830–February 1831.
Chapter 1
(June 1830)
God reveals Himself to Moses—Moses is transfigured—He is confronted by Satan—Moses sees many inhabited worlds—Worlds without number were created by the Son—God's work and glory is to bring to pass the immortality and eternal life of man.
1 The words of God, which he aspake unto Moses at a time when Moses was caught up into an exceedingly high bmountain,
2 And he asaw God bface to face, and he ctalked with him, and the dglory of God was upon Moses; therefore Moses could endure his presence.
3 And God spake unto Moses, saying: Behold, I am the Lord God aAlmighty, and bEndless is my cname; for I am without beginning of days or end of years; and is not this endless?
4 And, behold, thou art my son; wherefore alook, and I will show thee the bworkmanship of mine chands; but not all, for my dworks are without eend, and also my fwords, for they never cease.
5 Wherefore, no man can behold all my aworks, except he behold all my bglory; and no man can cbehold all my dglory, and afterwards remain in the flesh on the earth.
6 And I have a work for thee, Moses, my son; and thou art in the asimilitude of mine bOnly cBegotten; and mine Only Begotten is and shall be the dSavior, for he is full of egrace and ftruth; but there is gno God beside me, and all things are present with me, for I hknow them all.
7 And now, behold, this one thing I show unto thee, Moses, my son, for thou art in the world, and now I show it unto thee.
8 And it came to pass that Moses looked, and beheld the aworld upon which he was created; and Moses bbeheld the world and the ends thereof, and all the children of men which are, and which were created; of the same he greatly cmarveled and wondered.
9 And the apresence of God withdrew from Moses, that his bglory was not upon Moses; and Moses was left unto himself. And as he was left unto himself, he cfell unto the earth.
10 And it came to pass that it was for the space of many hours before Moses did again receive his natural astrength like unto man; and he said unto himself: Now, for this cause I know that bman is cnothing, which thing I never had supposed.
11 But now mine own eyes have abeheld God; but not my bnatural, but my cspiritual eyes, for my dnatural eyes could not have ebeheld; for I should have fwithered and gdied in his presence; but his hglory was upon me; and I beheld his iface, for I was jtransfigured before him.
12 And it came to pass that when Moses had said these words, behold, aSatan came btempting him, saying: Moses, son of man, worship me.
13 And it came to pass that Moses looked upon Satan and said: Who art thou? For behold, I am a ason of God, in the similitude of his Only Begotten; and where is thy bglory, that I should worship thee?
14 For behold, I could not look upon God, except his aglory should come upon me, and I were transfigured before him. But I bcan look upon thee in the natural man. Is it not so, surely?
15 Blessed be the name of my God, for his aSpirit hath not altogether withdrawn from me, or else where is thy glory, for it is darkness unto me? And I can judge between thee and God; for God said unto me: bWorship God, for him only shalt thou cserve.
16 Get thee hence, Satan; deceive me not; for God said unto me: Thou art after the asimilitude of mine Only Begotten.
17 And he also gave me commandments when he acalled unto me out of the burning bbush, saying: cCall upon God in the name of mine Only Begotten, and worship me.
18 And again Moses said: I will not cease to call upon God, I have other things to inquire of him: for his aglory has been upon me, wherefore I can judge between him and thee. bDepart hence, Satan.
19 And now, when Moses had said these words, aSatan cried with a loud voice, and ranted upon the earth, and commanded, saying: I am the bOnly Begotten, worship me.
20 And it came to pass that Moses began to afear exceedingly; and as he began to fear, he saw the bitterness of bhell. Nevertheless, ccalling upon God, he received dstrength, and he commanded, saying: Depart from me, Satan, for this one God only will I worship, which is the God of eglory.
21 And now Satan began to tremble, and the earth shook; and Moses received strength, and called upon God, saying: In the name of the Only Begotten, adepart hence, bSatan.
22 And it came to pass that Satan cried with a loud voice, with weeping, and wailing, and agnashing of teeth; and he departed hence, even from the presence of Moses, that he beheld him not.
23 And now of this thing Moses bore record; but because of awickedness it is bnot had among the children of men.
24 And it came to pass that when Satan had departed from the presence of Moses, that Moses lifted up his eyes unto heaven, being filled with the aHoly Ghost, which beareth record of the Father and the Son;
25 And calling upon the name of God, he beheld his aglory again, for it was upon him; and he heard a bvoice, saying: Blessed art thou, Moses, for I, the Almighty, have cchosen thee, and thou shalt be made stronger than many dwaters; for they shall obey thy ecommand as if thou wert fGod.
26 And lo, I am awith thee, even unto the end of thy days; for thou shalt bdeliver my people from cbondage, even dIsrael my echosen.
27 And it came to pass, as the voice was still speaking, Moses cast his eyes and abeheld the earth, yea, even all of it; and there was not a particle of it which he did not behold, bdiscerning it by the cSpirit of God.
28 And he beheld also the inhabitants thereof, and there was not a asoul which he beheld not; and he discerned them by the Spirit of God; and their numbers were great, even numberless as the sand upon the sea shore.
29 And he beheld many lands; and each land was called aearth, and there were binhabitants on the face thereof.
30 And it came to pass that Moses called upon God, saying: aTell me, I pray thee, why these things are so, and by what thou madest them?
31 And behold, the glory of the Lord was upon Moses, so that Moses stood in the presence of God, and talked with him aface to face. And the Lord God said unto Moses: For mine own bpurpose have I made these things. Here is cwisdom and it remaineth in me.
32 And by the aword of my power, have I created them, which is mine Only Begotten Son, who is full of bgrace and truth.
33 And aworlds without number have I bcreated; and I also created them for mine own purpose; and by the cSon I dcreated them, which is mine eOnly Begotten.
34 And the afirst man of all men have I called bAdam, which is cmany.
35 But only an account of this earth, and the inhabitants thereof, give I unto you. For behold, there are many worlds that have passed away by the word of my power. And there are many that now stand, and innumerable are they unto man; but all things are numbered unto me, for they are mine and I aknow them.
36 And it came to pass that Moses spake unto the Lord, saying: Be merciful unto thy servant, O God, and atell me concerning this earth, and the inhabitants thereof, and also the heavens, and then thy servant will be content.
37 And the Lord God spake unto Moses, saying: The aheavens, they are many, and they cannot be numbered unto man; but they are numbered unto me, for they are mine.
38 And as one earth shall pass away, and the heavens thereof even so shall another come; and there is no aend to my works, neither to my words.
39 For behold, this is my awork and my bglory—to bring to pass the cimmortality and deternal elife of man.
40 And now, Moses, my son, I will speak unto thee concerning this earth upon which thou standest; and thou shalt awrite the things which I shall speak.
41 And in a day when the children of men shall esteem my words as anaught and btake many of them from the cbook which thou shalt write, behold, I will raise up another dlike unto thee; and they shall be ehad again among the children of men—among as many as shall believe.
42 (These words were aspoken unto Moses in the mount, the name of which shall not be known among the children of men. And now they are spoken unto you. Show them not unto any except them that believe. Even so. Amen.)


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WASHINGTON – Jerry Wiseman notices it's harder to turn and check his car's blind spots at age 69 than it was at 50. So the Illinois man and his wife took a refresher driving course, hunting tips to stay safe behind the wheel for many more years — a good idea considering their state has arguably the nation's toughest older-driver laws.
More older drivers are on the road than ever before, and an Associated Press review found they face a hodgepodge of state licensing rules that reflect scientific uncertainty and public angst over a growing question: How can we tell if it's time to give up the keys?
Read: Florida woman, 93, reaches end of the road after 576,000 miles in her 1964 Mercury
Thirty states plus the District of Columbia have some sort of older-age requirement for driver's licenses, ranging from more vision testing to making seniors renew their licenses more frequently than younger people. At what age? That's literally all over the map. Maryland starts eye exams at 40. Shorter license renewals kick in anywhere from age 59 in Georgia to 85 in Texas.
The issue attracted new attention when a 100-year-old driver backed over a group of schoolchildren in Los Angeles late last month. That's a rarity, but with an imminent surge in senior drivers, the federal government is proposing that all states take steps to address what the National Highway Traffic Safety Administration calls "the real and growing problem of older driver safety."
Here's the conundrum: "Birthdays don't kill. Health conditions do," said Joseph Coughlin, head of the Massachusetts Institute of Technology's AgeLab, which develops technologies to help older people stay active.
Read: Should robot cars be vetoed?
Healthy older drivers aren't necessarily less safe than younger ones, Coughlin points out. But many older people have health issues that can impair driving, from arthritis to dementia, from slower reflexes to the use of multiple medications. There's no easy screening tool that licensing authorities can use to spot people with subtle health risks. So some states use birthdays as a proxy for more scrutiny instead.
Senior driving is a more complicated issue than headline-grabbing tragedies might suggest. Older drivers don't crash as often as younger ones. But they also drive less. About 60 percent of seniors voluntarily cut back, avoiding nighttime driving or interstates or bad weather, said David Eby of the University of Michigan's Center for Advancing Safe Transportation throughout the Lifespan.
Measure by miles driven, however, and the crash rate of older drivers begins to climb in the 70s, with a sharper jump at age 80, according to the Insurance Institute for Highway Safety. Only teens and 20-somethings do worse.
That rising risk reflects the challenge for families as they try to help older loved ones stay safe but still get around for as long as possible, which itself is important for health.
The good news: Fatal crashes involving seniors have dropped over the past decade, perhaps because cars and roads are safer or they're staying a bit healthier, said the Insurance Institute's Anne McCartt. Yet the oldest drivers, those 85 and up, still have the highest rate of deadly crashes per mile, even more than teens. And more often than not, they're the victims, largely because they're too frail to survive their injuries.
And seniors are about to transform the nation's roadways. Today, nearly 34 million drivers are 65 or older. By 2030, federal estimates show there will be about 57 million — making up about a quarter of all licensed drivers. The baby boomers in particular are expected to hang onto their licenses longer, and drive more miles, than previous generations.
Specialists say more seniors need to be planning ahead like Jerry Wiseman and his wife Sandy.
"Absolutely we want to be as good drivers as we can possibly be for as long as we can," said Wiseman, of Schaumburg, Ill.
At an AARP course, Wiseman learned exercises to improve his flexibility for checking those blind spots. He takes extra care with left-hand turns, which become riskier as the ability to judge speed and distance wanes with age. He knows to watch for other changes.
"We'll be ready when it's time for one of us to stop," he said.
Where you live determines what extra requirements, if any, older adults must meet to keep their driver's license.
Among the most strict rules: Illinois requires a road test to check driving skills with every license renewal starting at age 75 — and starting at age 81, those renewals are required every two years instead of every four. At 87, Illinois drivers must renew annually.
In Washington, D.C., starting at age 70, drivers must bring a doctor's certification that they're still OK to drive every time they renew their license.
New Mexico requires annual renewals at 75.
Geographic variability makes little sense, said Jake Nelson, AAA's director of traffic safety advocacy and research. "Either I'm safe to drive or I'm not. Where I live shouldn't matter," he said.
Yet when Iowa drivers turn 70, they must renew their license every two years instead of every five. Neighboring Missouri lets the 70-year-olds renew every three years instead of every six.
Some states introduce age requirements after high-profile accidents. Massachusetts now requires drivers to start renewing licenses in person at age 75, with proof of an eye exam. The change came after an 88-year-old driver struck and killed a 4-year-old crossing a suburban Boston street in 2009.
This summer, the National Highway Traffic Safety Administration proposed a national guideline for older driver safety that, if finalized, would push states to become more consistent. Among the recommendations: Every state needs a program to improve older driver safety; doctors should be protected from lawsuits if they report a possibly unsafe driver; and driver's licenses should be renewed in person after a certain age, tailored to each state's crash data.
Still, many states say their main focus should be on inexperienced teen drivers and problems such as texting behind the wheel.
"Teens are risk takers. Our older drivers are risk avoiders," said Alabama state Rep. Jim McClendon. Alabama drivers renew licenses every four years, with no older age requirements.
New Hampshire last year stopped requiring road tests when 75-year-olds renewed their licenses. The law was repealed after an 86-year-old legislator called it discriminatory.
It's not the only state worrying about age discrimination.
"You don't want to go around and say, 'This person is 85. We've got to take them off the road.' That wouldn't be fair," said Assemblyman David Gantt of New York, where licenses last for eight years.
On the other side is the family of a Baltimore college student who died last year after being run over by an 83-year-old driver who turned into his bike lane. Maryland next month begins issuing licenses that last longer — eight years instead of five — despite an emotional appeal from the mother of Nathan Krasnopoler that that's too long for the oldest drivers.
"You should be looking at your drivers to be sure they're able to safely drive. There's plenty of research that as we age, things do change and we may not be aware of those changes," said Susan Cohen, who now is urging Maryland officials to study adding some form of competency screening, in addition to the required eye exams, to license renewals.
"Do we have to lose a 20-year-old with an incredible future ahead of him in order to determine that this particular driver shouldn't be driving?" she asked.
Traffic challenges change for older drivers, who are less likely than younger ones to be in crashes involving alcohol or speeding. Instead, they have more trouble with intersections, making left turns, and changing lanes or merging, because of gradual declines in vision, reaction times and other abilities, according to the National Institutes of Health.
Scientists are hunting screening tests to check for such things as early warning signs of cognitive problems that might signal who's more at risk. But such screenings are a long way from the local license office. In a closely watched pilot project, California tried a three-step screening process to detect drivers who might need a road test before getting their licenses renewed — but it didn't reduce crashes, sending researchers back to the drawing board.
Today, AAA's Nelson said in-person renewals are "the single most effective thing states can do to improve safety."
That's because workers in the driver's license office can be trained to look for signs of confusion or trouble walking as people come in — two big clues that they may have trouble behind the wheel — and refer those drivers for a road test or a medical exam to see if there's really a problem.
Virginia, for example, lets even the oldest drivers hold a license for eight years, but starting at 80 they must renew in person and pass an eye test. California has five-year renewals, and starting at 70 they must be in-person with both a written test and eye check.
Those eye tests can make a difference. In senior-filled Florida, 80-year-olds renew their licenses every six years instead of every eight, with a vision check each time. A study found highway deaths among Florida's older drivers dropped 17 percent after the vision test was mandated in 2003.
How long between renewals is best? There's no scientific consensus, but Nelson recommends every four to six years.
Another big key: Programs that make it easy for doctors, police and family members to alert licensing officials to possibly unsafe drivers of any age, so the experts can investigate. But in states that don't allow confidential reporting, families in particular hesitate in fear of backlash if upset relatives learn who turned them in.
Utah adopted confidential reporting in 2008 "to encourage more people to report problematic drivers without the risk of retaliation of repercussion," said Chris Caras of Utah's Department of Public Safety.
Nor should the question be only whether someone should drive or not: Iowa is leading a growing number of states that customize license restrictions to allow people to stay on the road under certain conditions. People with early-stage Alzheimer's or Parkinson's disease, for instance, may qualify for a one-year license; people with other health conditions may be allowed to drive only during the day or within a few miles of home.
In California, older drivers who fail a regular road test sometimes get a re-test on familiar neighborhood roads to qualify for a restricted license. State traffic researchers expect demand for that option to grow, and are preparing to study if that tailored testing really assures safety.
Meanwhile, how can people tell how they do on the road?
—The University of Michigan developed an online self-test to help drivers detect safety changes: http://um-saferdriving.org/.
—AAA and AARP offer websites with similar tools and links to driving courses: http://seniordriving.aaa.com/ and http://www.aarp.org/home-garden/transportation/driver_safety/
But ultimately, "the only way you can assess any driver at any age is to sit in the seat next to them and watch them drive," said Coughlin.


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Now streaming on:
Jim Hemphill's "The Trouble with the Truth" is a pleasant surprise that gets better as the movie unfolds. A divorced couple meets for dinner after their daughter announces her engagement. In the course of this very long meal, they discuss everything we would expect from divorcees wrestling with their feelings. Structured as a single long conversation, it has been compared to Louis Malle's "My Dinner With Andre." and Richard Linklater's "Before Sunrise" and "Before Sunset." It is a very small movie with very deep feelings.
Robert (John Shea) is a struggling jazz musician. His is a disappointing career, save for a few highlights that probably hold more meaning for him than for the superstars, like Miles Davis, he shared them with. Emily (Lea Thompson) is a successful novelist, preparing to write her next big book. Now that their sole child from their 14-year marriage, Jenny (Danielle Harris), is getting married, they find the chance and willingness to meet. There is something intimate about the long conversation in a dark, elegant restaurant, inviting us to divulge fruits from our secret gardens. How much do we share about ourselves, in such a public setting, knowing that the woman in the next table might be paying attention?
Their marriage did not end amicably. This film has us then wondering when couples are ready for such meetings. When does the fury of a hostile divorce finally cool off, enabling the couple to meet for a quiet dinner, and perhaps reach closure? As necessary as it might be for today's engaged couples to go through pre-marital counseling, this movie has me thinking that divorcees should go through exit interviews. In this case, it took some ten years for Robert and Emily to be ready. In that decade, they had time to reflect on their marriage, trying to untangle the twisted knots of hidden feelings. They start to confront real answers to those basic questions. What is it that breaks the marriage? Is it the anger? The betrayal? Is it the narcissism? How much influence does luck have, more than effort, in our failures and successes?
Part of the greatness of this film is that it not only avoids any simple answers, but it also takes us into the awkward contradictions and internal dishonesties that help us look at the mirror each day. In contrast to the characters in the "Before Sunrise" films, where I felt we were looking at two people speaking about their generation, these are two very real individuals speaking about themselves. It's a conversation that many of us should have, but never will. Strangely, they do not invite their daughter. Tellingly, they speak for an hour about themselves and each other, but almost never about her.
At first, we see Robert as a self-absorbed predator, a man with whom no woman could share anything more than a night of intoxication and a few weeks of passive-aggressive acrimony. But we discover that he is more compassionate and remorseful than his sinister abrasiveness has led us to believe. John Shea is so very good as a man with a chauvinist appetite, a troubled conscience and a touch of surprising tenderness. He keeps ending his sentences with the same smirk, yet it means something different every time, revealing more pain and hope with each gesture.
I fear that, in the shadow of Shea's towering performance, Lea Thompson will be overlooked. She's perfectly cast, almost the same pretty face we know from 1980s teen films ("Back to the Future," "Some Kind of Wonderful"). But her innocent appearance conceals unexpected emotions over the choices she has made, which she divulges with surprising honesty.
These two talk about everything. Because we are used to the conventions of Hollywood melodrama, we anticipate right from the beginnning that Emily and Robert will eventually reunite. That prospect almost informs the narrative for us. But as booze is added to the conversation, untold longings bubble to the surface.
The film suggests that closure in such a relationship only comes with acceptance, and not a farewell. Movies about teenagers tend to romanticize first loves as the stuff of poetry, expressing something supposedly uniquely pure. This movie, about adults, shatters any notion of romantic love, regarding it as an invention only a few centuries old. We learn, instead, that it is not your first love, but your first spouse who had the privilege of sharing something primordial with you.
Lea Thompson as Emily
John Shea as Robert
Danielle Harris as Jenny
Keri Lynn Pratt as Heather
Rainy Kerwin as Staci


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Cops: Mom pulled gun at Conn. Chuck E. Cheese's
Published 12:00 am Wednesday, February 6, 2013
NEWINGTON, Conn. (AP) — A Connecticut mother has posted bail after being charged with pulling a gun and threatening another woman at a Chuck E. Cheese's restaurant.
Police say 30-year-old Tawana Bourne brandished a .380-caliber handgun and chambered a round during an argument at the children's game and pizza restaurant in Newington on Monday night. Police say both women were at the restaurant with their children.
Restaurant workers called police, who charged Bourne with reckless endangerment, risk of injury to children, threatening and breach of peace. She was freed after posting $50,000 bail and was ordered to appear in New Britain Superior Court on Feb. 19.
Bourne declined to comment.
Chuck E. Cheese's released a statement saying weapons are banned in its restaurants and managers are evaluating security.


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Just walking down rue Montorgueil (which I finally learned to spell and pronounce) is plein du monde!
c'est la vie. ça m'énerve Lines form along the Seine on Sunday, in the pedestrian walks. Well amost lines.Did you know scooters are still big in Paris? And not just kids. If you have a scooter, by all means take it next trip. I would, if I had one... You can take your scooter on line at Patisserie Gerard Mulot on Sundays.
You can NOT take your scooter here. I'm just guessing.


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Logistics Environmental Assessment and Management
Environmental assessment and management services from SGS will help you to minimize your environmental impact and enhance your business reputation and operational efficiency.
An environmental assessment identifies potential future hazards and challenges to decrease your adverse impact on your local environment. By examining scenarios and anticipating future challenges, an environmental risk assessment will ensure you have integrated and budgeted for all possibilities for the future of your site. It will also help you to deal immediately with existing problems such as sources of pollution, thereby avoiding expensive remediation at a later stage.


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Hey guys & gals,
Scenarioball.com has created a photo album for us mag shooters and I figure we can go flood their site. Basically, all we have to do is email or upload a pic of our mag and he will post them into the photo gallery.
This is our chance to show off our markers in all of its scenario fashion!!!
Here is a link


text:
Freerunner Navigation Board
From Openmoko
Note: a second generation version has been announced that will add a 3D Gyroscope and a Barometer sensor: http://lists.openmoko.org/nabble.html#nabble-f1954
The Freerunner Navigation Board is a small PCB which can be mounted inside the case to extend the Freerunner with additional Hardware. The Board contains the triaxial digital compass chip HMC5843 from Honeywell and two gyroscope chips from InvenSense (IDG650, ISZ650) to provide a triaxial gyroscope solution.
Full schematics and layout files are available from chonyota.net/freerunner
Contents |
Hardware details
The board can be connected to the I2C bus which is available on testpads around the debug connector.
The compass chip is directly connected to the I2C bus. The gyroscopes have analog outputs which are digitized using the 16-bit A/D converter ADS1115 from Texas Instruments.
Additional features which are planned but are not implemented yet: The board contains the footprint to add an additional MSP430 microcontroller from TI. It would be used to control the offset compensation features of the gyroscopes, read their internal temperature sensors and switch them off when not used. Latter can actually be done using a GPIO line which is available at a testpoint H-TP1516.
Board Pictures
Top side: a voltage regulator and two gyroscopes from InvenSense | |
Bottom side: the digital compass chip, space for a MSP430 microcontroller and two ADCs. |
Make sure that the shield or the GPS connector can't cause short circuits. |
Insert the board into the empty space under the GPS connector. It fits exactly. |
Solder the I2C-Wires to the testpoints at the debug connector. Refer to I2C for the pinout. The white wire is used to control the power supply of the gyroscopes. It connects to H-TP1516, or directly to 3.3V if this functionality is not needed. Power can be stolen from the AUX-Switch or, in this case, from the decoupling capacitor of the accelerometer. This power source will be disabled when the device suspends. |
Reassemble the phone and stuff the remaining wires into the free space under the main PCB. |
That's it! |
Software support
Right now, this additional hardware is not supported out of the box, but there are some pieces of software available to demonstrate that the hardware actually works.
Hardware drivers are available from gitorious.
Digital compass
A kernel driver is available to control the HMC5843 digital compass through sysfs entries. Vala hackers can use a vala library for easier access.
The Gyroscopes need a driver for the ADCs which can be downloaded from the ADS1115 repository. Besides the kernel module, these chips can be accessed from userspace using the i2c-dev driver and a userspace library. Vala bindings are available.
End user software
A Vala-based sensor monitor called SensMon developed by User:MicVM can be used to visualize the sensor values. The software is very experimental. You are using it at your own risk :)
ValaCompass can be used to use the 3d compass integrated in the navigation board
Extending the Hardware extension
Since each of the two ADC chips provides two channels and the gyroscope solution needs only three out of four, one channel is free for use. A wire can be soldered onto a tiny testpad or directly to the pin on the chip.
Possible use cases
- connect an ambient light sensor
- other cool stuff
Known issues
- Using the navigation board together with the I2C Pressure Sensor results in a not working NOR uboot. Everything else seems to be alright. If you have any clue what's happening, please tell me!
- A few features of the gyroscopes such as "auto zero" or the integrated temperature sensor can not be used without an additional microcontroller.


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Just picked bounty from the Kitchen Garden
I'm in a bit of a pickle. Actually it's more of an onion - scallions to be exact. I remembered to double plant my onion sets in the kitchen garden this year so I could thin them out and reap a bonus crop of spring scallions, and my plan worked beautifully.
But despite my tossing extra scallions into pretty much everything except dessert for the last few days, I still have about 125 that really need to be harvested now.
There are a zillion recipes that include scallions - which are also called green onions - but these mild and tasty alliums never seem to be the star of the show. I thought I remembered seeing a delicious sounding recipe somewhere for stir-fried scallions (maybe with a teriyaki sauce?), but a quick online search resulted in lots of stir-fried things with scallions added to them, but no recipe for just the scallions themselves.
When I reported my scallion situation to my foodie pal Beth (aka kitchenMage), she suggested I toss a pile of them with some olive oil and then slow roast them in the oven at about 325° with some thinly sliced garlic. I haven't tried this yet, but I think the idea it has serious possibilities.
Aren't spring onions pretty?
When green onions begin to form bulbs they're called spring onions, or sometimes salad onions. I have plenty of those, too.
So what would you do if you were faced with an enormous quantity of gorgeous scallions and spring onions?
While I'd love to know any of your favorite ways to use them, I'm particularly interested in recipes that call for large quantities, like 10 - or even 40. You're welcome to leave recipe links from your own blog in the comments section. Thanks for the help!
Oh, and because I'm so desperate, I'm posting this plea on my kitchen garden blog as well, so if you're looking for more fresh scallion ideas (or want to see what they look like while still in the ground) check the comments section of Garden Journal Entry 6/7/08: What To Do with 125 Scallions?, which also includes links to some of my posts about growing your own onions.
Up next on Farmgirl Fare (well, probably after a Daily Dose of Cute or two) I'll be sharing my recipe for Swiss Chard Tuna Salad, a refreshing twist on the classic standby that calls for a healthy dose of Swiss Chard (one of the best vegetables you can grow from seed) along with plenty of scallions.
In the meantime, here are some of my other favorite ways to use them:
Sour Cream & Onion Dip
Savory Cheese & Scallion Scones
Fiesta Cottage Cheese Veggie Dip
Mexican Jumping Bean Slaw
Summer in a Bowl
Colors of Summer Salad
Sprinkled on top of Hot Swiss Chard Artichoke Dip
Three Onion & Three Cheese Pizza (starring spring onions)
© FarmgirlFare.com, the onion loving foodie farm blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote Missouri acres - and we're always thrilled when there's an overabundance of food in the garden, even if we're not always sure what to do with it.


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There were a few concerned suggestions that I must not, must not turn the two Corriedale bobbins into a two-ply. The reason? The singles were (thanks to the arrangement of the batt) possessed silky-smooth transitions from the deep purple to paler purple to green, and only a chain/Navajo ply would preserve those transitions in the finished yarn.
I appreciate the concern, but I didn't want to chain ply. As I explained in the previous entry, chain plying is the only sort of plying I've ever done. Joining the Tour de Fleece isn't about doing what I've already done, it's about trying as many new things as I possibly can.
Plying happened a day later than planned. I sat down to work on schedule, but then–as might happen in the real race–I immediately got a flat. The little dome-shaped wooden whatsit at the orifice end of my flyer came unglued. Not that I should be surprised–this wheel is probably a year or two older than I, and bits of me have also started coming unglued.
The mend was easy, but I am my father's son and you do not fiddle around with a glued join until the glue is completely dry. That's a lesson from day one of Making Stuff in the Garage with Dad class.
Twenty-four hours later I tried again. My guiding lights–Alden Amos's Big Book of Handspinning and The Intentional Spinner by Judith MacKenzie McCuin–were once again enormously helpful. I like to see what Alden says, compare it to what Judith says, then lay out a battle plan.
Both advise that the set-up for plying ought to allow for plenty of room between the bobbin rack (in my case, a Lendrum lazy kate from The Fold, in Marengo, Illinois–contender for Best Spinning Shop in North America), the spinner's hands, and the orifice.
Plenty of room, for me, meant seven feet from the lazy kate to my hands, and about 18 inches from my hands to the wheel. That is the utmost my apartment will accommodate without removing all the furniture from the room.
Before beginning, I made a general announcement that the strands being plied were not to be used as a jump rope, clothesline, limbo stick, or tripwire. Then I posted Harry as guard, which gave him an excuse to wear the butch little "SECURITY" ball band he wore while working the door at the Yarn Pride dance this year. So everyone was happy.
The long, long set-up allows the twists in the singles to re-distribute themselves as they approach the wheel. It helps even things out, said the experts–and it certainly seems to have worked. My singles didn't magically morph into perfection, but the tighter kinks that had me worried did vanish. That was magic enough for me.
Alden's method for holding the yarns seemed more straightforward (if you want to know about it, get the book–it's worth it), so I went with that. Judith's description of the actual hand motions (in which the hand nearer the orifice moves and the other hand does not) made more sense, so I went with that. I also liked her take on counting while you draft (yes, you should–at least at first).
Here's how I counted. This will be of no use to anyone except me, next time I need to remember what I did.
One: Treadle. (Orifice hand holds back the twist.)Repeat.
Two: Treadle. (Orifice hand holds back the twist.)
Three: Treadle and release twist into the strand.
Four: Treadle and feed the plied yarn to the wheel.
I started slowly and focused on the counting and on spinning the wheel counterclockwise rather than clockwise. When that was going well I added in Alden's "rolling release" (again, see the book) which does, in fact, seem to help smooth the plying twist.
Much more quickly than expected, I had this.
Not perfect. Not even close. But it is plied.
I confess that I carried the bobbin around like a teddy bear so I could turn it over in my hands and just look at it. It may have spent the night on my nightstand, but you'll never know.
Then, today, I wound it off to the niddy-noddy. As with plying, I made sure to keep a good distance between myself and the flyer–another chance for the twist to even itself out.
This niddy-noddy was hand-turned. I got it (on the same day as the the lazy kate) at The Fold. If you've never been The Fold, you need to put it on your life list. Toni should be sent on an all-expenses-paid world tour so everyone can see what the owner of a fiber business ought to be.
As I write, the yarn is still on the niddy-noddy awaiting lease ties (the little strands that keep it from tangling) because, as I said before, I can't stop looking at it. I'm mesmerized by what the colors in the original batt did when I plied them together. It's barber pole all the way, but echoes of the original transitions persist.
I want to order another "Smoothie" from Lunabudknits, spin the colors in a different order, and see what happens with those.
But first, this lot has to been skeined and then wet finished. More after that's complete...


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text:
Monday, April 19, 2010
Eggs in Purgatory - Blue Monday
...and my favorite "blue" boys
From the kitchen of One Perfect Bite...What do you have for dinner after a day of hiking in paradise? Ever the contrarian, I settled on a dish called Uova in Purgatorio, or Eggs in Purgatory. This remarkably versatile Neopolitan dish is the poor man's version of Eggs Benedict. It consists of eggs that are "poached" or baked in a spicy tomato sauce and then spooned over a base that is limited only by the imagination of the cook. I was particularly unadventurous tonight and served ours on thick crusty slices of Portuguese bread. Giada De Larentis has a version of the eggs that she serves on mashed potato cake. It sounds wonderful and I'm sure it's delicious, but this is one of my go-to meals for days where the clock has run out and we have yet to eat. The potatoes would edge the dish into a category more substantial that I wanted to deal with. I'll admit it. I settled, but in doing so I kept the focus of the dish of a wonderful puttanesca sauce and perfectly poached or baked eggs. The eggs absorbed the flavor of the sauce as they cook, so what would seem to be a bland choice for a meal actually becomes something that can excite the palate. While I love this dish made with puttanesca sauce, any good tomato sauce, even the kind that comes in a jar, can be used without compromising your results. This, by the way, is a wonderful choice for a brunch. It can be assembled the night before it's needed and baked off just before serving. Here's a recipe that would make even Dante happy.
Eggs in Purgatory...from the kitchen of One Perfect Bite and countless Neopolitan peasant tables
Puttanesca Sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 to 1 teaspoon red pepper flakes
1 heaping tablespoon anchovy paste or 1 tablespoon minced canned anchovies
1 can (28-oz) crushed tomatoes
3 tablespoons capers, rinsed and drained
1/2 cup kalamata olives pitted and coarsely chopped
1/4 cup fresh minced parsley
4 - 8 whole eggs
4 - 8 thickly sliced peasant bread
Optional: 1/4 cup grated Parmigiano Reggiano cheese
1) To make Puttanesca sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add garlic, pepper flakes and anchovies to pan and cook just until garlic is fragrant. Stir in tomatoes and simmer for 10 minutes. Add capers, olives and parsley and heat to warm through. Season to taste with salt and pepper.
2) Meanwhile, preheat oven to 375 degrees F. Transfer sauce to a baking pan large enough to hold whatever number of eggs you are using. Crack eggs onto surface of sauce, keeping the eggs yolks intact. Whites may overlap but that's fine. Bake uncovered for 12-15 minutes, until whites are set and yolks are still a bit runny. Add bread to oven about five minutes before eggs finish cooking. Serve eggs over toast and sprinkle lightly with Parmesan cheese. Drizzlw with olive oil and serve hot. Yield: 4 to 8 servings.
You might also enjoy these recipes:
Oven Baked Scrambled Eggs - One Perfect Bite
Piperada Bocadillo - One Perfect Bite
Individual Baked Omelets - One Perfect Bite
Eggs in Purgatory - Serious Eats
Eggs in Purgatory - A Feast for the Eyes
This post is being linked to:
Smiling Sally - Blue Monday
64 comments :
- Debbi Does Dinner Healthy said...
I LOVE the picture of the eggs! And the kids!
- April 19, 2010 at 12:10 AM
- Mary | Deep South Dish said...
A VERY popular dish down here on the southern coastline & New Orleans, very similar only it's done in a cast iron skillet! It looks beautiful and sounds wonderful. Have a great week!
- April 19, 2010 at 12:12 AM
- Cucinista said...
What a great picture and interesting recipe. I've never had it but am extremely intrigued. Thanks for sharing!
- April 19, 2010 at 12:16 AM
- Martha said...
These look good -- I've never fixed them before and I think they may be supper one night this week.
- April 19, 2010 at 12:18 AM
- CC said...
Such good looking young gentlemen..ok, let's face it..they're adorable and beautiful, but you can't tell a guy that.. and your dish looks wonderful as always Mary. Happy Blue Monday...
- April 19, 2010 at 12:33 AM
- Pete said...
Cute kids!
The eggs dish is nicely done! yummy! - April 19, 2010 at 12:45 AM
- Coleens Recipes said...
I wish I could get Hubby to even TRY this kind of dish (I think he would rather have an arm cut off) but it looks delicious to me. I think I'll put it on the list of "fun foods" for the next time Hubby goes out of town. The little boys are just precious!!!
- April 19, 2010 at 12:58 AM
- xinex said...
The egg dish looks so good and so pretty but the little boy is so cute!...Christine
- April 19, 2010 at 1:01 AM
- SmilingSally said...
What gorgeous boys!
I would never have thought of preparing eggs this way, Mary. Thanks for the tip. Happy Blue Monday. - April 19, 2010 at 1:02 AM
- Rue said...
This looks great. I love eggs any way you cann imagine to cook them.
I also use Puttanesca sauce as a standby whenever I need something easy and yummy!
Glad you had a good time hiking! - April 19, 2010 at 1:16 AM
- Annelie said...
The eggs looks really good!
Ande the boys are lovely! - April 19, 2010 at 1:45 AM
- Deb in Hawaii said...
Such cuties! ;-)
The eggs look pretty wonderful too. - April 19, 2010 at 2:15 AM
- Sushma Mallya said...
kids are so cute and the dish looks beautiful , interesting and yummy...
- April 19, 2010 at 2:16 AM
- My Little Space said...
OMG, your youngest grandson is getting active! 3 months old, right? How adorable both of them. They look very alike, don't they! Btw, your eggs in purgatory looks as wonderful too! Thanks so much for sharing those beautiful photos.
Blessings, Kristy - April 19, 2010 at 2:37 AM
- Alessandra said...
Is he your grandson? He is so cute!
Good egg dish, I must agree that Italians have very funny names for egg dishes...:-) - April 19, 2010 at 3:47 AM
- Allie and Pattie said...
You beat me to it Mary! These eggs were one of my Grandmother's go tos when we'd had a busy day and gotten home late- she usually served them over thick toasted bread and whatever vegetables were leftover in the fridge. Your boys are just precious. We were missing our little ones today
xoxo Pattie - April 19, 2010 at 4:19 AM
- Inspired by eRecipeCards said...
That is such a beautiful photo... and the idea of the sauce ooozing over the bread... what a great post!
On my list - April 19, 2010 at 6:12 AM
- Beth said...
Your eggs look fabulous! What beautiful children! Happy Blue Monday!
Beth - April 19, 2010 at 6:46 AM
- Rachel Cotterill said...
That looks like a *lot* of sauce for the eggs! I hope it was good :D
- April 19, 2010 at 6:48 AM
- From the Kitchen said...
The boys are precious!
Your recipe for "eggs in purgatory" gave me a really good laugh this morning. When I was a child, my great uncle from Ohio did this type of eggs over toast for us when we visited. I loved them. So, I thought to prepare the dish for my little boys. One would have thought I was trying to poison them! They talk about it to this day (they are adults) and shudder with distaste! Did I mention that Uncle Bob's sauce was ketsup? So was mine! So, on their next visit, I'm using your sauce recipe and see how it goes. In the meantime, my husband and I will enjoy it!
Bonnie - April 19, 2010 at 7:20 AM
- Deana Sidney said...
I have always loved that name and yet never made them. What a great recipe!!! Should be eggs in heaven!!
- April 19, 2010 at 7:23 AM
- Sam Hoffer / My Carolina Kitchen said...
Mary, I'm bookmarking this recipe. It's just my style. Somehow I must have missed Giada serving these eggs on mashed potato cakes. That sounds so good. We love any excuse to serve potatoes. Just blame it on Giada, right? However, the bread sounds perfect for a day when you come home tired. And so much easier too.
Your men in blue are darling. Have a great blue Monday.
Sam - April 19, 2010 at 7:55 AM
- Simply Life said...
I've never had an egg dish like that but I bet it's great!
- April 19, 2010 at 8:08 AM
- Ciao Chow Linda said...
The eggs look good enough to eat right off the screen and those boys are just too cute.
- April 19, 2010 at 8:08 AM
- Becky K. said...
I love poached eggs. I'll have to try them with this sauce...
Cute kiddos!
Becky K.
Hospitality Lane - April 19, 2010 at 8:36 AM
- Talita said...
A so good-looking dish with so inappropriate name. Looks really tasty.
- April 19, 2010 at 8:55 AM
- Michelle said...
OH my goodness! Now this dish would certainly be an eye opener in the morning!
- April 19, 2010 at 9:02 AM
- Unknown said...
A very nice recipe Mary. I'll try it for brunch some time. Have a nice day. Michael.
- April 19, 2010 at 9:15 AM
- Carla and Michael said...
Yes this is a beautiful recipe and beautiful photo's of the recipe and the boys, (they are getting so big). I have made this before with a marinara, however your puttanesca sauce sounds fabulous. Thanks for the must make it!
- April 19, 2010 at 9:34 AM
- Sonia ~ Nasi Lemak Lover said...
the boy is very cute!! and lovely egg dish!
- April 19, 2010 at 9:47 AM
- Diane said...
Interesting idea, certainly worth a try. I have never heard of this dish before. Diane
- April 19, 2010 at 9:50 AM
- Julie said...
I love the name of the dish! Looks super.
- April 19, 2010 at 10:02 AM
- gengen said...
Wow love all pics looks pretty...Happy blue Monday.
- April 19, 2010 at 10:27 AM
- Ann said...
Very interesting recipe and super adorable kids:)
- April 19, 2010 at 10:28 AM
- Valérie said...
I love the name of this recipe! We often make fried eggs in tomato sauce, but I really like the idea of making them "en cocotte". The pictures look great!
- April 19, 2010 at 11:09 AM
- Chats the Comfy Cook said...
Great looking dish and one I think I would really love. Love those eggs.
- April 19, 2010 at 11:39 AM
- Bob said...
That sounds so good, I wish I could convince my girlfriend to try eggs and red sauce. I'll just have to make it for myself. Heh.
- April 19, 2010 at 12:13 PM
- Louis la Vache said...
What cute kids!
And that's one h***uva n'egg recipe! - April 19, 2010 at 12:19 PM
- Tizzy said...
Thanks for stopping by and visiting me. I wanted to come and check you out. Your pictures are so beautiful! So many tasty things to try here.
I will be visiting more often. :} - April 19, 2010 at 12:37 PM
- The Blonde Duck said...
I love the name of it!
- April 19, 2010 at 1:20 PM
- Namitha said...
Lovely pics..of kids and eggs :D I will love this for sure, since I love eggs..have a great week Mary !
- April 19, 2010 at 1:27 PM
- DailyChef said...
Such a great way to make eggs! I really want to try it. The name itself is just full of intrigue!
- April 19, 2010 at 1:44 PM
- Joanne said...
I want a huge loaf of bread to soak up that sauce! Looks delicious.
And those kids are such cuties! - April 19, 2010 at 1:48 PM
- Sarah said...
Sounds like a delicious dish. I've never heard of this one, but will give it a try. Thanks for the recipe.
Have a great week! - April 19, 2010 at 1:55 PM
- Stella said...
Hey Mary, Eggs in Purgatory sound and look delicious. That little boy is a looker too-very adorable.
- April 19, 2010 at 2:03 PM
- Rita said...
New to me, but very interesting. I started the habit of have having one evening meal during the week where we have eggs. Thank you for adding to my repertoire; looks good...gotta love those boys.
Rita - April 19, 2010 at 2:11 PM
- Juliana said...
Oh Mary, what a delicious egg dish...I just feel like poking the eggs yolk and have it running to the sauce...and scoop as fast as I can so will not be "lost" in too much sauce :-) Great picture as well. I hope you have a great week ahead ;-)
- April 19, 2010 at 2:26 PM
- sweetlife said...
what goregous kiddos...too cute.. the eggs looks super yummy!! great pics
sweetlife - April 19, 2010 at 3:53 PM
- Karen said...
This is a great last-minute and quick meal. The boys are adorable :)
- April 19, 2010 at 5:55 PM
- Marice said...
those are perfect tandem! :) yummy food with cutee boys :)
u may view mine here - April 19, 2010 at 5:56 PM
- Trissa said...
Who is that boy? So cute! Anyway, those eggs - are you sure they are eggs in purgatory? They look like eggs from heaven to me!
- April 19, 2010 at 6:11 PM
- La Bella Cooks said...
This recipe reminds me of my grandmother and how she used to eat this often for breakfast when I would stay with her and grandpa during the summers. Now as an adult, it looks delicious to me as well.
- April 19, 2010 at 6:56 PM
- Maria said...
Great photos all around today!
- April 19, 2010 at 7:29 PM
- Cathy said...
This is my idea of a delicious meals, Mary, and I really like the way you've kicked the sauce up a notch with anchovies, capers and olives.
- April 19, 2010 at 8:01 PM
- Cathy said...
I hit "send" before I realized that I didn't tell you how adorable I think your little guys are. Too gosh darn sweet for words.
- April 19, 2010 at 8:03 PM
- Pat @ Mille Fiori Favoriti said...
Mmmm....Mary we love our eggs cooked this way and served over a nice big slice of toasted Italain bread.
Your grandson is adorable ..what a cute smile! - April 19, 2010 at 8:29 PM
- ♥ Kathy said...
Awww the kids outshine the eggs :) I bet the eggs are good too but those smiles are too precious for words!
- April 20, 2010 at 12:06 AM
- Toni @ Imperfect Pregnancy said...
I am very, very intrigued by this dish. Whenever eggs are on sale, DH buys 9 million of them so I'm always on the lookout for new egg recipes. I like the idea of this one since it's not necessarily a "breakfast' dish. will definitely be on my "to make" list.
- April 20, 2010 at 6:54 PM
- Barbara GF said...
These eggs should be absolved and advanced to heaven, Mary. I would definitely serve them over crusty bread with a nice sprinkling of crushed red pepper!
Your little "blue" boys are too cute. :-) - April 20, 2010 at 7:32 PM
- Claudia said...
I do adore this dish and make it a lot in the winter. But oh my - those boys are sweetly gorgeous@
- April 20, 2010 at 7:58 PM
- L'Chicken said...
I don't know what is more delicious, the recipe or the boys! Okay, the boys. But the eggs looks awesome too.
- April 20, 2010 at 10:01 PM
- Lisa said...
I remember my gradnfather used to order this at every restaurant that had it on their menu when they would take us out to eat. Since I was a child at the time, I thought it was 'old people' food lol Boy, I'm glad that never stuck! I love eggs in purgatory and yours is the best looking I've ever seen. :)
- April 21, 2010 at 7:37 AM
- Joe Ambrosino said...
This brings me back to my Neopolitan mom's cooking! She often used leftover Sunday sauce to make a lunch of poached eggs with a little bracciole or whatever meat was left. The idea of using puttanesca as the base is something I never thought of since mom only made puttanesca for Christmas Eve.
- April 21, 2010 at 11:37 AM
- Chef Fresco said...
Hehe I like the name of this recipe. I love the pictures of the adorable babes! :)
- April 21, 2010 at 10:55 PM


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One of a kind cups and saucers. So pretty and brimfull of memories...
I saw this one on the last stolen visit.
I wonder who drank out of these dainty china cups? Scarlett of Tara perhaps..?
It makes you want to have a tea party doesn't it? And the slight nip in the Fall air says you should!
It's been on the drawing board waiting to happen and long overdue.
I've always been mad for French labels.
Especially confiture labels.
Thanks to collaboration with graphic designer Pamela Fenwick
I got my new banner just the way I wanted it.


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Help Someone Who's Being Bullied
A girl in my class is overweight and other kids constantly make fun of her and try to push her lunch tray out her hands. Is there anything I can to do help her?
– Diana*
To the girl being bullied, just knowing that someone else is on her side can make a big difference. It can also help if you and your friends hang out with her, especially during times that she has problems — like lunch or free time. Bullies often bother people when they're alone. And having people to hang out with can help your classmate feel confident and accepted.
Talk to an adult at school about what's going on. The adult can help stop the bullying by dealing with the bullies directly. If it hasn't completely stopped, get advice from the adult on the best ways you and the girl who is being bullied can react. For example, things like calmly telling bullies to stop, walking away, ignoring them, or using humor often discourage bullies because no one seems upset or intimidated by their actions.
Speak up if you hear others bullying your classmate. Stand up for her by telling them that the way they're treating her is wrong and what they're doing is not funny. But do it in a way that's calm and firm, rather than dramatic, sarcastic, or emotional.
Don't let things escalate into arguing, planning revenge, being mean, or resorting to violence. These things usually don't help, and can make a bad situation even worse. Bullies often are encouraged if they see people are upset and if they sense their intimidation is working. You can help prepare by talking to adults or friends and rehearsing how you'll act and what you'll say.
If the bullying involves violence or threats, or if you think your classmate is in danger of getting hurt or harming herself, talk to an adult about it right away.
*Names have been changed to protect user privacy.


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Instant Issuance: A Game-Changer for Banks
The traditional business strategies previously enjoyed by banks have been lost in response to changing regulation and the changing needs of their customers. Acquiring profitable account holders and retaining them has become harder than ever, forcing organizations to constantly reevaluate their current methods. The changes that accompanied the Dodd-Frank Reform Act have made this especially true to as it relates to payments. And today's consumers want their financial institution to offer services that align with their lifestyle, including great service, options and convenience.
According to a recent Federal Reserve Payments Study, annual debit card payments have continued to increase by double-digits and now account for 34.8 percent of noncash payments. This growth indicates a dramatic decline in the use of cash and checks as consumers embrace more card-based payment methods.
Consequently, debit card marketing is on the rise according to Mintel Comperemedia – creating more competitive pressure. It is reported that financial institutions mailed out 42 million direct mail offers last year, up 6% from 2011. Brian Riley, a senior research director for CEB TowerGroup, explained in a recent Time Magazine article that banks are trying to make up for the decrease in the amount collected per fee with increased volume. "You need economies of scale" to make today's debit-based business model work. With this increased focus on debit cards, it is critical for financial institutions to implement a business model that differentiates them from the competition.
The success of card-based payment methods presents an opportunity for banks to create true differentiation for themselves amongst the competition. To stand out, financial institutions must incorporate innovative strategies and advanced technologies, like instant issuance of payment cards, into their card programs.
The process of personalizing, mailing, and activating cards associated with centralized issuance can take up to 10 days. Instant issuance enables new and existing customers to walk into a branch and, within seconds, receive a fully-functioning, active payment card. Thus, creating opportunities to increase activation rates and interchange revenue. The sooner the card is used, the faster financial institutions can benefit from an immediate return on their investment. A recent analysis of one bank's use of instant issuance showed customers use their cards, on average, within the first 8 hours of receiving the card.
With instant issuance, financial institutions use their existing software to transfer data to a third-party provider. The data is immediately processed and converted into an encrypted print file that is sent back to the branch electronically. Small, desktop printers encode the data and print the card onsite.
Instant issuance processes share many elements of traditional, centralized card issuance and integrates into existing infrastructure. This allows financial institutions who already have central issuance infrastructures in place to simply expand and add instant issuance at the branch level - without making a large investment of money or resources.
When evaluating instant issuance, banks should only work with providers that are Payment Card Industry Data Security Standards (PCI DSS) certified to ensure that all data is encrypted and securely transmitted between the bank's printer and the third-party provider. Additionally, financial institutions should only install printers that meet security guidelines of card brands, including a locking system to prevent unauthorized access to blank cards and the printing ribbon.
By printing personalized, ready-to-use cards within minutes of opening an account, cardholders experience a much more positive interaction with branch employees, improving overall satisfaction levels and customer loyalty. In addition, because there is typically little training required to operate a card printing device, customers rarely encounter problems related to a learning curve, which may be encountered with other branch services.
Game Changing Benefits
- Improved customer experience: Account holders receive personalized cards immediately, without waiting days or weeks for the card to arrive in the mail.
- Competitive advantage: Instant issuance delivers speed, convenience, and value to cardholders, services that align with their lifestyle.
- Reduced costs: With instant issuance, institutions no longer need to issue temporary cards or handle 'rushed' card orders, eliminating expenses typically associated with packaging and shipping and handling.
- Enhanced security: Advanced technologies make instant issuance fully compliant with security requirements while reducing the risk of cards being lost or stolen in the mail.
- Revenue opportunities: Offering an "instant" solution for a small fee has created additional revenue streams for some institutions, thus turning branches into profit centers.
As consumer preferences evolve and new channels emerge, bankers must consider the role of its branches and with the emergence of instant card issuance. A game-changer for financial institutions, instant issuance offers a great opportunity to transform the branch into a super customer service center, thus improving customer loyalty and profitability.
Bill Dinker is president of EFT Source, provider of the patented Card@Once service, an instant issuance solution for financial institutions.


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Banking Industry Proactively Developing Anti-Fraud Measures for Mobile
Fraud hasn't hit the mobile channel hard yet, but industry experts expect that it will as mobile adoption and mobile payments capabilities increase. The industry seems to be heeding the experts' warning as many solutions and strategies are being discussed here at BAI payments connect to address the coming wave of mobile fraud.
"Banks and vendors are being proactive [about mobile fraud]. At least for the online [fraud] experience they know to strategize before mobile fraud hits," Michael Braatz, senior vice president and product line manager at ACI Worldwide, said in an interview yesterday.
[See Related: 5 Critical Strategies for Mobile Banking Security]
Fraudsters have already developed means to attack mobile devices. "These [mobile devices] are being targeted. We're seeing Zeus, Citadel and other malware making their way to mobile. We need to get the word out and develop anti-malware software [for mobile]," Al Pascual, senior analyst for security, risk and fraud at Javelin Research and Strategy, said during a panel session Monday morning about the top issues in mobile fraud. Pascual urged that more anti-malware software needs to be developed for mobile devices, particularly for iOS, which doesn't have anti-malware available for its devices. Pascual also said that geo-location tracking gives banks a technology they can use - and that customers are comfortable with - to prevent fraud. "When customers know that [geo-location tracking] will make them safer, they like it. There is value there for mobile commerce and mobile wallets," Pascual noted.
Voice biometrics have also been talked about a great deal during the conference as a means to counter criminals. "Voice in our opinion is the best biometric [defense]," John Petersen, global head of business development for Validsoft, an authentication solutions provider, said yesterday in an interview. "It's the only biometric that works across all channels, including the call center." Validsoft showed off its own biometric authentication method for mobile at the conference. Petersen explained that its very difficult for fraudsters to break a voice biometric. If they try to replay a recording of the customers voice, the frequency of the recording drops, which Validsoft's system can detect. And the company has built a voice blacklist of known fraudsters that they can check a customer's voice against to verify the customer is not a known fraudster.
Validsoft has partnered with Spindle, a mobile wallet provider, to use this technology to ensure secure enrollment in mobile wallets. Many mobile wallet solutions don't have secure enrollment processes, Petersen said, meaning there is no way they can know if it is really the customer who is attaching their card to the digital wallet, and not a fraudster.
As data and analytics have emerged as a major tool in the fight against online fraud, they can be used in the mobile channel as well. Banks should look to use the same transaction monitoring strategies they use now online to protect their mobile customers, said Tiffany Riley, VP of marketing for Guardian Analytics, which uses big data and analytics in its solutions for monitoring online transactions. "You can't totally rely on [securing] the device. You can't totally lock down the device," she explained. "A lot of best practices from online banking apply to mobile. Banks need to build a strategy accordingly to monitor behavior."
Many options and capabilities are being discussed to secure mobile against fraud in the future. Banks can't afford to wait on the sideline for fraudsters to migrate to fraud, Rilely said: "Mobile fraud will come hard and fast. You have to be proactive in developing the ability to react to that."
Jonathan Camhi has been an associate editor with Bank Systems & Technology since 2012. He previously worked as a freelance journalist in New York City covering politics, health and immigration, and has a master's degree from the City University of New York's Graduate School ... View Full Bio


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The head of the U.S. Postal Service has acknowledged that every piece of domestic mail is photographed for processing and that the information is sometimes made available to law enforcement, according to The Associated Press.
In an interview with the news agency, Postmaster General Patrick Donahoe says that exterior images of individual pieces of mail are snapped at some 200 processing facilities around the country primarily for sorting purposes, but that the images have been used "a couple of times" by law enforcement to trace letters in criminal cases.
Donahoe appears to confirm a report by The New York Times last month that provided details of something called the Mail Isolation and Tracking program and a "longtime surveillance system called mail covers":
"Postal Service computers photograph the exterior of every piece of paper mail that is processed in the United States — about 160 billion pieces last year. It is not known how long the government saves the images.
"Together, the two programs show that postal mail is subject to the same kind of scrutiny that the National Security Agency has given to telephone calls and e-mail."
Donahoe tells the AP that the images are not collected in a single database nor are they kept for any longer than a week to a month.
"It's extremely expensive to keep pictures of billions of pieces of mail. So there's no need for us to do that," he says.
Donahoe says the most recent example involved ricin-laced letters sent to President Obama and New York Mayor Michael Bloomberg. The automated program was created after the 2001 anthrax attacks to track hazardous substances, he says.
"We don't snoop on customers," he says.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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University of Alberta
This course examines the nature of both science and religion and attempts to explore the possible relationships between them. The primary purpose is to dispel the popular myth that science and religion are entrenched in a never-ending conflict. As a result, this course argues that if the limits of both science and religion are respected, then their relationship can be complementary.
Topics include: Science and Religion Categories and Foundational Principles, Definitions of Science and Religion, Science-Religion Models and Relationships, Intelligent Design and Natural Revelation, the Galileo Affair, Geology and Noah's Flood, Evolution and Darwin's Religious Beliefs, the Modern "Evolution" vs. "Creation" Debate, the Problem of Evil, and Interpretations of the Biblical Accounts of Origins in Genesis 1-11.
The course employs a Constructive Teaching Style in order that students can develop their personal views on the relationship between science and religion and on each of the topics listed above.
St. Joseph's College is a Catholic, undergraduate, liberal arts college on the University of Alberta campus. It is an independent institution that is affiliated with the University of Alberta.
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Arts and Humanities