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Farmers, Foodies, Radical Homemakers: Time to Occupy Wall Street
As a rule, I don't do protests. I don't occupy anything, except my home and the farm. I am a country girl, and the key to living a happy agrarian existence lies in having a certain personality type: I'm a recluse at heart. I can stay home for weeks on end and never crave to see a soul. Living in the sticks, that's a good thing. It is this personality trait that enables farmers to do what they do.
…Which is not to say that I disagree with protests, political uprisings, or the like. But rather than join demonstrations and marches, I usually choose to make my voice heard in a different way. I live my opposition. I don't like the consumer culture, so I live a life that largely excludes it. I don't like the rapacious nature of industrial agriculture, so I live and work to steward the land in a way that honors Mother Earth. Rather than protest for a day, a few weeks, or a few months, I protest with my life energy that there is a different and better way.
But I do support protesting. In fact, I support it wholeheartedly, and I am grateful for those who have the courage to do it. But my personality type leaves me utterly petrified at the idea of joining a crowd and adding my physical presence to the masses. I am nervous in cities, skittish in crowds, wary of large organized gatherings. And that's the reason I haven't joined Occupy Wall Street. I have other excuses, too. I've got little kids at home, food to cook, sausages to make, turkeys to sell, farmers' markets to attend…I am so busy living my life of protest that I really don't have time to protest.
I agree with the movement. I am part of the 99% in two ways: First, I don't share ranks with the wealthiest 1%, and second, I am part of the silent majority that agrees with the protesters but has not made my way to an occupation to show my support for those who are making our voices heard.
But those organizers have figured out that I'm hiding. And they've figured out my excuses. They are asking farmers, community gardeners, food activists, and food workers to come down and Occupy Wall Street on Sunday. It's last minute, but they figured out things are slowing down on the farm right about now. They're not asking us to camp out or commit our lives; they only want 4 hours of our time, from 2pm to 6pm. I hear that call not only as a third generation farmer, but also as a mother, a home cook, and rural citizen whose life is tied to the flow of seasons, the health of the land, and the vitality and diversity of a locally sourced food supply. Mom and Dad are watching the kids, and Bob and I are heading down. We should be back home in time for bed.
I'm nervous as all hell. This is a huge step outside my comfort zone. But I'll bet that, on Sunday, there will be others there like me. I must remember that I can live 99.9999% of my life in protest, but every once in a while, maybe just 0.0001% of the time, I must make my voice heard and actually show up to physically protest. I hope my fellow farmers, foodies, citizens activists and radical homemakers will join us. You can learn about the details here.
PS: Anyone in my geographical zone is welcome to drop me a line at feedback[at]shannonhayes[dot]info if you'd like to try to carpool.
- of the Occupy Wall Street movement.
Introducing the movement that's shifting our vision of what kind of world is possible—from the new book, "This Changes Everything: Occupy Wall Street and the 99% Movement."
It begins with small farms working with natural cycles and ends with fresh food and stronger communities.
These wartime posters remind us of another time when the U.S. took food security literally.


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The Azure Code Samples are currently available in English
This sample demonstrates how to use Power BI (powerbi.com,) to display information generated by a C#-based Apache Storm topology running on HDInsight. Data is stored into SQL Database, then used to create a report in Power BI.
SCP.NET package version
The SCP.NET package version that you use for this project depends on the version of Storm installed on your HDInsight cluster. Use the following table to determine what SCP.NET version you must use in your project:
|HDInsight version
|Apache Storm version
|SCP.NET version
Create a database
Use the steps in the SQL Database tutorial document to create a new SQL Database.
Connect to the database by following the steps in the Connect to a SQL Database with Visual Studio document to connect to the database.
Right click on the database in Object Explorer and create a New Query. Paste the contents of the IISLogsTable.sql included in the downloaded project into the query window, and then use Ctrl + Shift + E to execute the query. You should receive a message that the command(s) completed successfully.
Once this completes, there will be a new table named IISLOGS in the database.
Configure the sample
From the Azure portal select your SQL database. From the Essentials section of the SQL database blade, select Show database connection strings. From the list that appears, copy the ADO.NET (SQL authentication) information.
Open the sample in Visual Studio. From Solution Explorer, open the App.config file, and then find the following entry:
<add key="SqlAzureConnectionString" value="##TOBEFILLED##" />
Replace the ##TOBEFILLED## value with the database connection string copied in the previous step. Replace {your_username} and {your_password} with the username and password for the database.
Save and close the files.
Deploy the sample
From Solution Explorer, right-click the StormToSQL project and select Submit to Storm on HDInsight. Select the HDInsight cluster from the Storm Cluster dropdown dialog.
[AZURE.NOTE] It may take a few seconds for the Storm Cluster dropdown to populate with server names.
If prompted, enter the login credentials for your Azure subscription. If you have more than one subscription, log in to the one that contains your Storm on HDInsight cluster.
When the topology has been successfully submitted, the Storm Topologies for the cluster should appear. Select the SqlAzureWriterTopology entry from the list to view information about the running topology.
You can use this view to see information on the topology, or double-click on entries (such as the SqlAzureBolt) to see information specific to a component in the topology.
After the topology has ran for a few minutes, return to the SQL query window you used to create the database. Replace the existing statements with the following.
select * from iislogs;
Use Ctrl + Shift + E to execute the query, and you should receive results similar to the following.
1 2016-05-27 17:57:14.797 255.255.255.255 /bar GET 200 2 2016-05-27 17:57:14.843 127.0.0.1 /spam/eggs POST 500 3 2016-05-27 17:57:14.850 184.108.40.206 /eggs DELETE 200 4 2016-05-27 17:57:14.853 127.0.0.1 /foo POST 404 5 2016-05-27 17:57:14.853 10.9.8.7 /bar GET 200 6 2016-05-27 17:57:14.857 192.168.1.1 /spam DELETE 200
This is data that has been written from the Storm topology.
Create a report
Connect to the Azure SQL Database connector for Power BI.
Within Databases, select Get.
Select Azure SQL Database, and then select Connect.
Enter the information to connect to your Azure SQL Database. You can find this by visiting the Azure portal and selecting your SQL database.
[AZURE.NOTE] You can also set the refresh interval and custom filters by using Enable Advanced Options from the connect dialog.
After you've connected, you will see a new dataset with the same name as the database you connected to. Select the dataset to begin designing a report.
From Fields, expand the IISLOGS entry. Select the checkbox for URISTEM. This will create a new report that lists the URI stems (/foo, /bar, etc.) logged in the database.
Next, drag METHOD to the report. The report will update to list the stems and the corresponding HTTP method used for the HTTP request.
From the Visualizations column, select the Fields icon, and then select the down arrow next to METHOD in the Values section. From the list that appears, select Count. This will change the report to list a count of how many times a specific URI has been accessed.
Next, select the Stacked column chart to change how the information is displayed.
Once you have the report how you want it, use the Save entry on the menu to enter a name and save the report.
Stop the topology
The topology will continue to run until you stop it or delete the Storm on HDInsight cluster. Perform the following steps to stop the topology.
In Visual Studio, return to the topology viewer and select the topology.
Select the Kill button to stop the topology.
Project code of conduct
This project has adopted the Microsoft Open Source Code of Conduct. For more information see the Code of Conduct FAQ or contact email@example.com with any additional questions or comments.

subset: commoncrawl


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Nutrisystem Cost: How Much is Nutrisystem Turbo 13?
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When Pope Benedict XII ruled that at least half of all monks should be required to eat in the refectory on any given day, monks responded by excluding the sick and those invited to the abbot's table from the reckoning. Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea. Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. Skilled cooks were expected to conform to the regimen of humoral medicine. Your exact protein needs depend on your age, gender, and how active you are. Retrieved 29 August Is it stress , anger, anxiety , or depression in a certain part of your life?
Blog talk about food, restaurants, and more
Now I had this great discovery. I felt like all of my childhood trauma-dies, tragedies, dramas were explained. Aniston has been on the Forbes Celebrity list, based on "earnings and fame", every year since , topping the list in She has been on the Forbes Top Earning Actresses for 15 years, every year since She has frequently appeared on People ' s annual list of " Most Beautiful Women ", and was number-one in and recently in She has been a regular on FHM ' s Sexiest Women list since , ranking at number 79 in , number 81 in , number 24 in , and number 27 in Under the category of the most sought after body shape, Aniston was voted in the top three, alongside Gisele Bündchen and Penélope Cruz.
Aniston received a motion pictures star on the Hollywood Walk of Fame on February 22, In July , Jennifer Aniston wrote an essay for The Huffington Post , in reply to recent rumors about her, where she criticized "The objectification and scrutiny we put women through We get to decide for ourselves what is beautiful when it comes to our bodies From Wikipedia, the free encyclopedia.
Redirected from Jennifer Anniston. Jennifer Aniston Aniston in Actress film producer businessperson. John Aniston father Nancy Dow mother. List of awards and nominations received by Jennifer Aniston. List of Jennifer Aniston performances. Los Angeles, California, United States. Retrieved March 2, Jennifer Aniston and Justin Theroux are separating after two and a half years of marriage.
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Retrieved August 13, Emirates releases new advert with actress for its A service". Archived from the original on February 15, Retrieved February 14, Aniston Gets Some Gay Lovin ' ". Archived from the original on June 25, While Byzantine church officials took a hard-line approach, and discouraged any culinary refinement for the clergy, their Western counterparts were far more lenient.
During Lent, kings and schoolboys, commoners and nobility, all complained about being deprived of meat for the long, hard weeks of solemn contemplation of their sins. At Lent, owners of livestock were even warned to keep an eye out for hungry dogs frustrated by a "hard siege by Lent and fish bones". The trend from the 13th century onward was toward a more legalistic interpretation of fasting.
Nobles were careful not to eat meat on fast days, but still dined in style; fish replaced meat, often as imitation hams and bacon; almond milk replaced animal milk as an expensive non-dairy alternative; faux eggs made from almond milk were cooked in blown-out eggshells, flavoured and coloured with exclusive spices.
In some cases the lavishness of noble tables was outdone by Benedictine monasteries, which served as many as sixteen courses during certain feast days. Exceptions from fasting were frequently made for very broadly defined groups. Since the sick were exempt from fasting, there often evolved the notion that fasting restrictions only applied to the main dining area, and many Benedictine friars would simply eat their fast day meals in what was called the misericord at those times rather than the refectory.
Medieval society was highly stratified. In a time when famine was commonplace and social hierarchies were often brutally enforced, food was an important marker of social status in a way that has no equivalent today in most developed countries. According to the ideological norm, society consisted of the three estates of the realm: The relationship between the classes was strictly hierarchical, with the nobility and clergy claiming worldly and spiritual overlordship over commoners.
Within the nobility and clergy there were also a number of ranks ranging from kings and popes to dukes , bishops and their subordinates, such as priests. One was expected to remain in one's social class and to respect the authority of the ruling classes.
Political power was displayed not just by rule, but also by displaying wealth. Nobles dined on fresh game seasoned with exotic spices, and displayed refined table manners; rough laborers could make do with coarse barley bread, salt pork and beans and were not expected to display etiquette.
Even dietary recommendations were different: The digestive system of a lord was held to be more discriminating than that of his rustic subordinates and demanded finer foods. In the late Middle Ages, the increasing wealth of middle class merchants and traders meant that commoners began emulating the aristocracy, and threatened to break down some of the symbolic barriers between the nobility and the lower classes.
The response came in two forms: Medical science of the Middle Ages had a considerable influence on what was considered healthy and nutritious among the upper classes. One's lifestyle—including diet, exercise, appropriate social behavior, and approved medical remedies—was the way to good health, and all types of food were assigned certain properties that affected a person's health.
All foodstuffs were also classified on scales ranging from hot to cold and moist to dry, according to the four bodily humours theory proposed by Galen that dominated Western medical science from late Antiquity until the 17th century. Medieval scholars considered human digestion to be a process similar to cooking. The processing of food in the stomach was seen as a continuation of the preparation initiated by the cook.
In order for the food to be properly "cooked" and for the nutrients to be properly absorbed, it was important that the stomach be filled in an appropriate manner. Easily digestible foods would be consumed first, followed by gradually heavier dishes.
If this regimen were not respected it was believed that heavy foods would sink to the bottom of the stomach, thus blocking the digestion duct, so that food would digest very slowly and cause putrefaction of the body and draw bad humours into the stomach. It was also of vital importance that food of differing properties not be mixed.
Before a meal, the stomach would preferably be "opened" with an apéritif from Latin aperire , "to open" that was preferably of a hot and dry nature: As the stomach had been opened, it should then be "closed" at the end of the meal with the help of a digestive, most commonly a dragée , which during the Middle Ages consisted of lumps of spiced sugar, or hypocras , a wine flavoured with fragrant spices, along with aged cheese.
A meal would ideally begin with easily digestible fruit, such as apples. It would then be followed by vegetables such as lettuce , cabbage , purslane , herbs, moist fruits, light meats, such as chicken or goat kid , with potages and broths. After that came the "heavy" meats, such as pork and beef , as well as vegetables and nuts, including pears and chestnuts, both considered difficult to digest.
It was popular, and recommended by medical expertise, to finish the meal with aged cheese and various digestives.
The most ideal food was that which most closely matched the humour of human beings, i. Food should preferably also be finely chopped, ground, pounded and strained to achieve a true mixture of all the ingredients.
White wine was believed to be cooler than red and the same distinction was applied to red and white vinegar. Milk was moderately warm and moist, but the milk of different animals was often believed to differ. Egg yolks were considered to be warm and moist while the whites were cold and moist. Skilled cooks were expected to conform to the regimen of humoral medicine. Even if this limited the combinations of food they could prepare, there was still ample room for artistic variation by the chef.
The caloric content and structure of medieval diet varied over time, from region to region, and between classes. However, for most people, the diet tended to be high-carbohydrate, with most of the budget spent on, and the majority of calories provided by, cereals and alcohol such as beer. Even though meat was highly valued by all, lower classes often could not afford it, nor were they allowed by the church to consume it every day.
In one early 15th-century English aristocratic household for which detailed records are available that of the Earl of Warwick , gentle members of the household received a staggering 3. In the household of Henry Stafford in , gentle members received 2. In monasteries, the basic structure of the diet was laid down by the Rule of Saint Benedict in the 7th century and tightened by Pope Benedict XII in , but as mentioned above monks were adept at "working around" these rules.
This was circumvented in part by declaring that offal , and various processed foods such as bacon , were not meat. Secondly, Benedictine monasteries contained a room called the misericord , where the Rule of Saint Benedict did not apply, and where a large number of monks ate. Each monk would be regularly sent either to the misericord or to the refectory. When Pope Benedict XII ruled that at least half of all monks should be required to eat in the refectory on any given day, monks responded by excluding the sick and those invited to the abbot's table from the reckoning.
The overall caloric intake is subject to some debate. As a consequence of these excesses, obesity was common among upper classes. The regional specialties that are a feature of early modern and contemporary cuisine were not in evidence in the sparser documentation that survives.
Instead, medieval cuisine can be differentiated by the cereals and the oils that shaped dietary norms and crossed ethnic and, later, national boundaries. Geographical variation in eating was primarily the result of differences in climate, political administration, and local customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned.
In the British Isles , northern France , the Low Countries , the northern German-speaking areas, Scandinavia and the Baltic , the climate was generally too harsh for the cultivation of grapes and olives.
In the south, wine was the common drink for both rich and poor alike though the commoner usually had to settle for cheap second pressing wine while beer was the commoner's drink in the north and wine an expensive import.
Citrus fruits though not the kinds most common today and pomegranates were common around the Mediterranean. Dried figs and dates were available in the north, but were used rather sparingly in cooking. Olive oil was a ubiquitous ingredient in Mediterranean cultures, but remained an expensive import in the north where oils of poppy , walnut, hazel and filbert were the most affordable alternatives.
Butter and lard , especially after the terrible mortality during the Black Death made them less scarce, were used in considerable quantities in the northern and northwestern regions, especially in the Low Countries. Almost universal in middle and upper class cooking all over Europe was the almond , which was in the ubiquitous and highly versatile almond milk , which was used as a substitute in dishes that otherwise required eggs or milk, though the bitter variety of almonds came along much later.
In Europe there were typically two meals a day: The two-meal system remained consistent throughout the late Middle Ages. Smaller intermediate meals were common, but became a matter of social status, as those who did not have to perform manual labor could go without them. For practical reasons, breakfast was still eaten by working men, and was tolerated for young children, women, the elderly and the sick.
Because the church preached against gluttony and other weaknesses of the flesh, men tended to be ashamed of the weak practicality of breakfast. Lavish dinner banquets and late-night reresopers from Occitan rèire-sopar , "late supper" with considerable amounts of alcoholic beverage were considered immoral. The latter were especially associated with gambling, crude language, drunkenness, and lewd behavior.
As with almost every part of life at the time, a medieval meal was generally a communal affair. The entire household, including servants, would ideally dine together. To sneak off to enjoy private company was considered a haughty and inefficient egotism in a world where people depended very much on each other. When possible, rich hosts retired with their consorts to private chambers where the meal could be enjoyed in greater exclusivity and privacy.
Being invited to a lord's chambers was a great privilege and could be used as a way to reward friends and allies and to awe subordinates.
It allowed lords to distance themselves further from the household and to enjoy more luxurious treats while serving inferior food to the rest of the household that still dined in the great hall. At major occasions and banquets, however, the host and hostess generally dined in the great hall with the other diners. However, it can be assumed there were no such extravagant luxuries as multiple courses , luxurious spices or hand-washing in scented water in everyday meals.
Things were different for the wealthy. Before the meal and between courses, shallow basins and linen towels were offered to guests so they could wash their hands, as cleanliness was emphasized.
Social codes made it difficult for women to uphold the ideal of immaculate neatness and delicacy while enjoying a meal, so the wife of the host often dined in private with her entourage or ate very little at such feasts. She could then join dinner only after the potentially messy business of eating was done.
Overall, fine dining was a predominantly male affair, and it was uncommon for anyone but the most honored of guests to bring his wife or her ladies-in-waiting. The hierarchical nature of society was reinforced by etiquette where the lower ranked were expected to help the higher, the younger to assist the elder, and men to spare women the risk of sullying dress and reputation by having to handle food in an unwomanly fashion.
Shared drinking cups were common even at lavish banquets for all but those who sat at the high table , as was the standard etiquette of breaking bread and carving meat for one's fellow diners. Food was mostly served on plates or in stew pots, and diners would take their share from the dishes and place it on trenchers of stale bread, wood or pewter with the help of spoons or bare hands.
In lower-class households it was common to eat food straight off the table. Knives were used at the table, but most people were expected to bring their own, and only highly favored guests would be given a personal knife.
A knife was usually shared with at least one other dinner guest, unless one was of very high rank or well-acquainted with the host. Forks for eating were not in widespread usage in Europe until the early modern period , and early on were limited to Italy. Even there it was not until the 14th century that the fork became common among Italians of all social classes. The change in attitudes can be illustrated by the reactions to the table manners of the Byzantine princess Theodora Doukaina in the late 11th century.
She was the wife of Domenico Selvo , the Doge of Venice , and caused considerable dismay among upstanding Venetians. The foreign consort's insistence on having her food cut up by her eunuch servants and then eating the pieces with a golden fork shocked and upset the diners so much that there was a claim that Peter Damian , Cardinal Bishop of Ostia , later interpreted her refined foreign manners as pride and referred to her as " All types of cooking involved the direct use of fire.
Kitchen stoves did not appear until the 18th century, and cooks had to know how to cook directly over an open fire. Ovens were used, but they were expensive to construct and only existed in fairly large households and bakeries. It was common for a community to have shared ownership of an oven to ensure that the bread baking essential to everyone was made communal rather than private. There were also portable ovens designed to be filled with food and then buried in hot coals, and even larger ones on wheels that were used to sell pies in the streets of medieval towns.
But for most people, almost all cooking was done in simple stewpots, since this was the most efficient use of firewood and did not waste precious cooking juices, making potages and stews the most common dishes. This was considered less of a problem in a time of back-breaking toil, famine, and a greater acceptance—even desirability—of plumpness; only the poor or sick, and devout ascetics , were thin. Fruit was readily combined with meat, fish and eggs.
The recipe for Tart de brymlent , a fish pie from the recipe collection Forme of Cury , includes a mix of figs , raisins , apples and pears with fish salmon , codling or haddock and pitted damson plums under the top crust. This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled ; pork was hot and moist and should therefore always be roasted.
In a recipe for quince pie, cabbage is said to work equally well, and in another turnips could be replaced by pears. The completely edible shortcrust pie did not appear in recipes until the 15th century.
Before that the pastry was primarily used as a cooking container in a technique known as ' huff paste '. Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly.
New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook. In most households, cooking was done on an open hearth in the middle of the main living area, to make efficient use of the heat.
This was the most common arrangement, even in wealthy households, for most of the Middle Ages, where the kitchen was combined with the dining hall. Towards the Late Middle Ages a separate kitchen area began to evolve. The first step was to move the fireplaces towards the walls of the main hall, and later to build a separate building or wing that contained a dedicated kitchen area, often separated from the main building by a covered arcade.
This way, the smoke, odors and bustle of the kitchen could be kept out of sight of guests, and the fire risk lessened.
Many basic variations of cooking utensils available today, such as frying pans , pots , kettles , and waffle irons , already existed, although they were often too expensive for poorer households. Other tools more specific to cooking over an open fire were spits of various sizes, and material for skewering anything from delicate quails to whole oxen. Utensils were often held directly over the fire or placed into embers on tripods.
To assist the cook there were also assorted knives, stirring spoons, ladles and graters. In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking. This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the nourishment.
It also gave skilled cooks the opportunity to elaborately shape the results. Fine-textured food was also associated with wealth; for example, finely milled flour was expensive, while the bread of commoners was typically brown and coarse. A typical procedure was farcing from the Latin farcio , "to cram" , to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal.
The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people. Guidelines on how to prepare for a two-day banquet can be found in the cookbook Du fait de cuisine "On cookery" written in in part to compete with the court of Burgundy [44] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.
Food preservation methods were basically the same as had been used since antiquity, and did not change much until the invention of canning in the early 19th century. The most common and simplest method was to expose foodstuffs to heat or wind to remove moisture , thereby prolonging the durability if not the flavor of almost any type of food from cereals to meats; the drying of food worked by drastically reducing the activity of various water-dependent microorganisms that cause decay.
In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters.
Subjecting food to a number of chemical processes such as smoking , salting , brining , conserving or fermenting also made it keep longer. Most of these methods had the advantage of shorter preparation times and of introducing new flavors. Smoking or salting meat of livestock butchered in autumn was a common household strategy to avoid having to feed more animals than necessary during the lean winter months.
Vegetables, eggs or fish were also often pickled in tightly packed jars, containing brine and acidic liquids lemon juice , verjuice or vinegar. Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored. Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk.
The majority of the European population before industrialization lived in rural communities or isolated farms and households. The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel.
The dense urban population could support a wide variety of food establishments that catered to various social groups. Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking.
Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients. Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them.
For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet. Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food.
French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard. The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals.
In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population.
A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes.
As one descended the social ladder, bread became coarser, darker, and its bran content increased. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter. One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten.
Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices. Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar.
Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. By the Late Middle Ages biscuits cookies in the U. Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk. The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century.
Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable.
The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices.
The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog.
Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense.
Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties. This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs. Many of these were eaten daily by peasants and workers and were less prestigious than meat. The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient.
The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording.
Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes. With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants.
The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day. Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes.
Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.
Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.
Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down. On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead. Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes. There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses.
Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia. While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas.
Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals. Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat. Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk.
Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal. Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy. Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb.
Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections. In England, they were deliberately introduced by the 13th century and their colonies were carefully protected.
They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent. A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted. Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat.
As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig.
But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds.
Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food. Meat could be up to four times as expensive as bread.


text:
Why Does My Cable Company Force Me To Subscribe To All These Stupid Channels?
If you're like most people, you look at your "basic" cable line-up and think: "Why do I have all these stupid channels? Wouldn't it be cheaper if I could just subscribe to the ones I actually like?"
You're probably convinced that there's a huge conspiracy going on to get you to pay for a bunch of crap you don't want.
You might be right. According to the American Cable Association (an organization that is obviously quite biased toward the cable industry) it's not your cable company's idea to force "Lifetime Movies" on you, it's the big media companies themselves that dictate cable line-ups through a technique called "tying and bundling."
According to the ACA, big media companies "tie" certain less desirable channels to the "must have" channels. For example, if you're a cable company and you want to offer ESPN, Disney says that you have to also offer a whole menu of other channels in order to get ESPN for a reasonable price. Big media companies will also mandate that these other channels be placed on the "basic" tier, regardless of how many cable subscribers are actually interested in the channel.
ACA says that in order to get the 13 most "desirable" channels, cable companies are obligated to distribute over 60 other channels. They say that this is preventing or limiting the cable company from offering more customizable options to the consumer. For example, if a cable company wanted to offer an expanded tier of kids programming, it might be prevented from moving certain stations away from the "basic" tier, because they had been bundled with a popular channel like Nickelodeon or The Disney Channel. The smaller the cable company, the harder it is to stand up to big media.
Here's a few examples of bundled channels from the ACA's FCC filing:
If you want: Disney Channel
You get: ABC Family, SoapNet, Toon Disney, ESPN Channels
If you want: USA
You get: MSNBC, CNBC, Sci Fi, Comedy Central, Bravo, Olympics surcharge
If you want: ESPN
You get:ESPN2, ESPN News, ESPN Classic, ESPN 360 (Internet), ESPNU
If you want: USA HD
You get: Chiller, Sleuth
If you want: Disney Channel HD
You get: ABC Family HD, Toon Disney HD, ESPN News HD
If you want: Fox Sports
You get: National Geographic, Fox Soccer, Fox Business, Fox Sports College, Fox Reality, Fuel, Big 10 Network, Fox Movie Channel
If you want: Food Network
You get: HGTV, DIY, Fine Living
If you want: CNN
You get: Headline News, TBS, TNT, WTBS
If you want: MTV
You get: TV Land, CMT, VH1, Nickelodeon, Noggin, VH1 Soul, CMT Pure Country, MTV Jam
If you want: Discovery Channel
You get: FitTV, Animal Planet, TLC, Travel, BBC America, Discovery Kids, Science Channel, Discovery Channel, Discovery Health, Discovery Home
The ACA argues that they'd be able to offer more cost-effective and consumer friendly cable packages if big media was forced to offer reasonably priced single channels and was prevented from dictating which channels they had to place on which tier.
What do you consumers think? Would you like to see more themed tiers? Do you trust the cable industry to provide more consumer friendly packages? Do you think things are fine the way they are?
Public Comments on the Review of the Commission's Program Access Rules and Examination of Programming Tying Arrangements (PDF) [FCC]
Want more consumer news? Visit our parent organization, Consumer Reports, for the latest on scams, recalls, and other consumer issues.


text:
- Magazines
Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q&A reference, she answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.
Pages: 255
Weight: 1.0
Item Number: 7112


text:
1. When confronted with a motion to suppress evidence based upon a claimed illegal search, the State bears the burden of showing the search was lawful.
2. When two persons have common or shared authority over property based on their mutual use of the property and joint access and control over it, either has the authority to consent to its search.
3. In the absence of common or shared authority over property that is the subject of a search, when examining a resident's authority to consent to the search of another's property within the residence, the court should consider (1) whether the property is a type of container which commands a high degree of privacy, (2) whether the property owner has taken precautions to manifest the owner's subjective expectation of privacy, and (3) whether the property owner has expressed an apparent lack of interest in the property or has disclaimed ownership in the property.
4. The pocket of a jacket is like a purse in that it is a closed container which keeps personal items hidden from public view. Accordingly, the pocket of a jacket is a container that commands a high degree of privacy.
5. A social guest does not forfeit the right to privacy in the guest's jacket simply by leaving it on a bed with the coats and jackets of other guests in the host's bedroom.
6. Kansas has adopted the apparent authority doctrine in determining authority to consent to a search. Consent to a search given by a third person can be effective if the officer reasonably believes the consent to be valid. But the apparent authority doctrine applies only to reasonable mistakes of fact, not mistakes of law.
7. The State fails to meet its burden to show the lawfulness of a search if the officer who conducts the search, faced with an ambiguous situation regarding the ownership of or authority over the object to be searched, proceeds with the search without making further inquiry.
Appeal from Ellis District Court; THOMAS L. TOEPFER, judge. Opinion filed July 2, 2004. Affirmed.
Thomas J. Drees, county attorney, and Phill Kline, attorney general, for appellant.
Quentin John Boone, of the Law Office of Quentin J. Boone, of Hays, for appellee.
Before MALONE, P.J., GREENE and McANANY, JJ.
McANANY, J.: The State appeals the trial court's suppression of evidence obtained in the course of a search of the apartment of Florida Lee. Finding that the State has failed to establish the lawfulness of the search, we affirm the trial court's ruling.
Deputy Sheriff Parks and Detective White responded to a complaint that marijuana smoke was emanating from Lee's apartment. Lee consented to the officers entering her apartment to discuss her neighbor's complaint. The officers smelled a strong odor of marijuana smoke inside the apartment. There were eight other people in the apartment with Lee. White asked Lee if the officers could search the apartment for marijuana. Lee agreed to the search.
Parks searched the bedroom. There were several coats on the bed and also some coats and jackets on the floor. Parks did not know who owned the various coats and jackets. In the course of his search, Parks found a black leather jacket laying on the bed that had a baggie of marijuana in one of its pockets. Upon further examination, Parks found a wallet in the inside pocket of the jacket. Inside the wallet, Parks discovered a small baggie that contained what Parks believed to be methamphetamine and identification for Barry Tonroy, the defendant.
Parks and White then talked to Tonroy. Although Tonroy was not under arrest at the time, White read him his Miranda rights. Tonroy told the officers that he owned the marijuana, but denied ownership of the methamphetamine. No officer asked for, and Tonroy never gave, consent to search his jacket or his wallet. Parks did not believe it was necessary to determine who owned the jacket before it was searched since Lee had already given consent to his search of the apartment.
Tonroy was charged with one count of possession of methamphetamine, one count of possession of marijuana, and one count of possession of drug paraphernalia. Tonroy moved to suppress the evidence found inside the jacket and the statements he made to the officers after the jacket was searched. The trial court suppressed the evidence. The State now pursues this interlocutory appeal.
When a motion to suppress evidence based upon a claimed illegal search has been filed, the State bears the burden of showing that the search was lawful. State v. Boyd, 275 Kan. 271, 273, 64 P.3d 419 (2003). When reviewing a motion to suppress evidence, we determine whether the factual underpinnings of the trial court's decision are supported by substantial competent evidence. However, the ultimate legal conclusion drawn from those facts is a legal question requiring us to apply a de novo standard of review. We do not reweigh the evidence. State v. Alvidrez, 271 Kan. 143, 145, 20 P.3d 1264 (2001). Here, the facts are essentially not in dispute. Therefore, whether the trial court should have suppressed the evidence is a question of law over which we have unlimited review. Boyd, 275 Kan. at 273.
The officers did not obtain a warrant. Generally, a warrantless search is per se unreasonable and a violation of the Fourth Amendment to the United States Constitution. Consent, however, is an exception to this rule. 275 Kan. at 273. The State's entire justification for the search of Tonroy's coat is Lee's consent to the search of her apartment. Accordingly, we must consider whether Lee's consent was sufficient to allow Parks to search Tonroy's jacket. There is no Kansas case directly on point.
If Lee and Tonroy had common or shared authority over Tonroy's jacket based on their mutual use of the jacket and joint access and control over it, then Lee would have had authority in common with Tonroy to consent to its search. See United States v. Matlock, 415 U.S. 164, 39 L. Ed. 2d 242, 94 S. Ct. 988 (1974). Since there is no indication in the record that this was the case, authority for the search of Tonroy's jacket must be found elsewhere.
In United States v. Salinas-Cano, 959 F.2d 861 (10th Cir. 1992), defendant left his suitcase in his girlfriend's apartment, where he had stayed on several occasions. After defendant's arrest, the police asked his girlfriend for consent to search the apartment and, in particular, defendant's possessions. The girlfriend consented to the search. The police opened defendant's closed but unlocked suitcase and discovered cocaine. The police knew the suitcase belonged to defendant. The girlfriend denied owning the contents of the suitcase. On appeal, the Tenth Circuit Court of Appeals reversed the district court's denial of a motion to suppress and noted Justice O'Connor's statements in United States v. Karo, 468 U.S. 705, 726, 82 L. Ed. 2d 530, 104 S. Ct. 3296 (1984) (O'Connor, J. concurring): "'[W]hen a guest in a private home has a private container to which the homeowner has no right of access . . . the homeowner . . . lacks the power to give effective consent to the search of the closed container.'" Salinas-Cano, 959 F.2d at 863.
The court in Salinas-Cano concluded that when examining a resident's authority to consent to the search of other people's property within the residence, the court should consider (1) the type of container and determine whether it is of the type that commands a high degree of privacy, (2) the precautions taken by the owner of the property to manifest the owner's subjective expectation of privacy, and (3) the property owner's apparent lack of interest in the property or whether the owner has disclaimed ownership in the property. 959 F.2d at 864. How do these considerations apply in the present context?
Is the pocket of a jacket a "container" that commands a high degree of privacy? The pocket of a jacket is like a purse in that it is a closed container which keeps personal items hidden from public view. See State v. Bissegger, 76 P.3d 178, 182 (Utah App. 2003). One does not generally expect others to rummage through one's coat pockets without permission. It is hard to imagine one seriously arguing that if social guests arrive at a host's home and are invited to leave their coats on a bed in the bedroom, the host would be entitled to search through the pockets of the guests without their knowledge and consent. In such a circumstance, the guests could expect a high degree of privacy with respect to the contents of their coats. And if the host has no authority to search through the pockets of the coats of the guests, it follows that the host would have no authority to authorize others, such as the police, to do so.
We next consider whether Tonroy took precautions to manifest his subjective expectation of privacy. Under the circumstances, the only thing Tonroy could have done would have been to keep the jacket with him during his visit. Common sense tells us that social guests are not required to keep their coats with them at all times while at the host's home in order to manifest a subjective expectation of privacy. Social guests do not forfeit their right to privacy in their jackets simply by leaving them on a bed with the coats and jackets of other guests in the host's bedroom.
Third, we examine the record to determine if defendant exhibited an apparent lack of interest or disclaimer of interest in the jacket. Nothing in the record suggests that Tonroy was aware that the police were going to search the entire apartment in general or his jacket in particular. Detective White could not state with any degree of certainty that Tonroy overheard his conversation with Lee about searching the apartment before the search began. Thus, there was no impetus for Tonroy to retrieve his jacket in order to negate any perception that he had abandoned his interest in it. Finally, there is no evidence that Tonroy affirmatively disclaimed ownership in the coat before it was searched.
Other jurisdictions agree that consent by an owner or tenant of a residence does not necessarily give the police consent to search closed containers within the residence that belong to others. See Krise v. State, 746 N.E.2d 957, 967-71 (Ind. 2001) (housemate's consent to search house did not allow police to search defendant's purse in bathroom); State v. Grant, 614 N.W.2d 848, 853-55 (Iowa App. 2000) (homeowner's consent to search house did not allow police to search defendant's zipped jacket pocket when defendant was guest and jacket in room where defendant was staying); State v. Melbert, 649 So. 2d 740, 743-44 (La. App. 1994) (homeowner's consent to search house did not give police authority to search defendant's bootbag in room where defendant was staying); Owens v. State, 322 Md. 616, 630-34, 589 A.2d 59 (1991) (tenant of apartment could not give valid consent for police to search guest's zippered bag left at apartment).
Lee did not have actual authority to consent to the search of Tonroy's jacket. However, did Lee have apparent authority to consent to the search? Consent given by a third person can be effective if the officers reasonably believed the consent to be valid. Illinois v. Rodriguez, 497 U.S. 177, 185-86, 111 L. Ed. 2d 148, 110 S. Ct. 2793 (1990). The apparent authority doctrine in Rodriguez only applies to reasonable mistakes of fact and not mistakes of law. Salinas-Cano, 959 F.2d at 865. Kansas has adopted the apparent authority doctrine. See State v. Ratley, 16 Kan. App. 2d 589, 595, 827 P.2d 78 (1992).
Did Parks reasonably believe that the jacket belonged to Lee or that she had common authority over the jacket? The garment in question was a black, leather jacket. The State does not argue that the style and size of the jacket was such that Parks could reasonably mistake it for one owned and worn by a woman of Lee's size and build as opposed to a man. Further, the search took place in February. The State makes no argument that the weather was such that the officers would not have expected Lee's guests to have come to her apartment wearing coats and jackets. Finally, Tonroy's jacket was not found hanging in Lee's closet commingled with other apparel that Parks could reasonably assume belonged to Lee. The jacket was found in a pile of other coats and jackets on the bed. The State offers nothing to rebut the reasonable assumption that there is a high probability that coats and jackets piled on a bed in the bedroom of an apartment during a social gathering attended by the host and eight guests are owned by the guests rather than the host.
The State has the burden to show the lawfulness of its search. As stated in United States v. Whitfield, 939 F.2d 1071, 1075 (D.C. Cir. 1991) (quoting Rodriguez, 497 U.S. at 188-89):
"The burden cannot be met if agents, faced with an ambiguous situation, nevertheless proceed without making further inquiry. If the agents do not learn enough, if the circumstances make it unclear whether the property about to be searched is subject to 'mutual use' by the person giving consent, 'then warrantless entry is unlawful without further inquiry.' [Citations omitted.]"
See also Salinas-Cano, 959 F.2d at 864 (quoting Whitfield); United States v. Lee, 972 F. Supp. 1330, 1351 (D. Kan. 1997) (quoting Whitfield).
The State failed to demonstrate that Parks had apparent authority as described in Rodriguez to search Tonroy's jacket.
Though both parties, as well as the trial court, discussed State v. Rice, 264 Kan. 232, 955 P.2d 1258 (1998), and State v. Vandiver, 257 Kan. 53, 891 P.2d 350 (1995), these cases, which consider the authority of police to detain and search a guest's person, are not applicable. There was no search of Tonroy's person in this case. The special conditions that apply in a search of one's person do not apply in this case. Likewise, the State's reliance upon Wyoming v. Houghton, 526 U.S. 295, 143 L. Ed. 2d 408, 119 S. Ct. 1297 (1999), is not well placed. Houghton involved the search of a vehicle. The Court in Houghton recognized that passengers and drivers have a reduced expectation of privacy with regard to property they transport in cars. 526 U.S. at 303; see also California v. Acevedo, 500 U.S. 565, 578, 114 L. Ed. 2d 619, 111 S. Ct. 1982 (1991) (stating that automobile searches differ from other searches).
The State failed to meet its burden of establishing the lawfulness of Park's search. Accordingly, the trial court was correct in suppressing the evidence found in Tonroy's jacket and in suppressing the statements Tonroy made to the officers after the search as "fruit of the poisonous tree." See State v. Canaan, 265 Kan. 835, 840, 964 P.2d 681 (1998).


text:
Set your mail-address here. Please. :-)
Only a single address without the comment part is
allowed as a
MAINTAINER value. The format
used is
email@example.com. Please
do not include any descriptive text such as a real name in
this entry. That merely confuses the Ports infrastructure
and most tools using it.
The maintainer is responsible for keeping the port up to date and making sure that it works correctly. For a detailed description of the responsibilities of a port maintainer, refer to The challenge for port maintainers.
A maintainer volunteers to keep a port in good working order. Maintainers have the primary responsibility for their ports, but not exclusive ownership. Ports exist for the benefit of the community and, in reality, belong to the community. What this means is that people other than the maintainer can make changes to a port. Large changes to the Ports Collection might require changes to many ports. The FreeBSD Ports Management Team or members of other teams might modify ports to fix dependency issues or other problems, like a version bump for a shared library update.
Some types of fixes have "blanket approval"
from the Ports Management Team
<email@example.com>, allowing any committer to fix those
categories of problems on any port. These fixes do not need
approval from the maintainer. Blanket approval does not apply
to ports that are maintained by teams like
<email@example.com>, or
<email@example.com>. These teams use
external repositories and can have work that would conflict
with changes that would normally fall under blanket
Blanket approval for most ports applies to fixes like infrastructure changes, or trivial and tested build and runtime fixes. The current list is available in Ports section of the Committer's Guide.
Other changes to the port will be sent to the maintainer
for review and approval before being committed. If the
maintainer does not respond to an update request after two weeks
(excluding major public holidays), then that is considered a
maintainer timeout, and the update can be made without explicit
maintainer approval. If the maintainer does not respond within
three months, or if there have been three consecutive timeouts,
then that maintainer is considered absent without
leave, and all of their ports can be assigned back to the pool.
Exceptions to this are anything maintained by
the Ports Management Team
<email@example.com>, or the Security Officer Team
<email@example.com>. No unauthorized
commits may ever be made to ports maintained by those
We reserve the right to modify the maintainer's submission to better match existing policies and style of the Ports Collection without explicit blessing from the submitter or the maintainer. Also, large infrastructural changes can result in a port being modified without the maintainer's consent. These kinds of changes will never affect the port's functionality.
The Ports Management Team
<firstname.lastname@example.com> reserves the right to revoke or override
anyone's maintainership for any reason, and the
Security Officer Team
<firstname.lastname@example.com> reserves the right to revoke or override
maintainership for security reasons.
All FreeBSD documents are available for download at https://download.freebsd.org/ftp/doc/
Questions that are not answered by the
documentation may be
sent to <email@example.com>.
Send questions about this document to <firstname.lastname@example.com>.


text:
Travel Navy with Yellow Leaf
In stock
Our most compact style is great for when you're out and about and only want to carry the essentials. Features zipper closure and inside patch pocket. Lightly padded strap is long enough to be worn across the body.
'Gogo' is the Siswati word for 'grandmother' and is a general term used to refer to older women in Swaziland. Many of the Timbali women are precious 'gogos' who are raising their grandchildren who have either been orphaned or abandoned. They are also 'gogos' to the many children they serve each day at their neighborhood feeding centers. The gogos of Swaziland are truly heroes in the midst of the many hardships faced by this tiny nation. Height: 9" | Width: 7.5" | Depth: 1.5" | Strap Length: 25"
Write Your Own Review


text:
Big Banks Readying Payout Plans
Citigroup, for One, Will Seek Fed's OK for a 'Minimal' Share Buyback; Part of Year's 'Stress Tests'
Citigroup Inc. will seek permission for its first share buyback since 2007 as part of the latest Federal Reserve "stress tests," according to people familiar with the company's plans.
The request by the New York company, a year after the Fed rejected another plan, is expected to be "minimal," according to those people. But it is the latest sign that giant lenders are ready to flex their financial muscle amid rising investor expectations for bank shares....


text:
CARSON CITY, Nev. (AP) - Democratic Secretary of State Ross Miller says he'll sponsor a bill in the upcoming Legislature to establish a photo identification requirement to vote in Nevada.
Speaking to reporters Tuesday, Miller says his proposal would require photo ID of registered voters be included in polling books kept by county election officials. Workers would then check the photos on file when someone signs in to vote.
Poll workers would take photos of anyone who lacks a photo ID to be included in the records.
Miller says the move would quell complaints about voter fraud. He also says it would be less onerous on the public because voters would only have to show a photo ID once.
Miller says a similar proposal in Minnesota failed but had an estimated cost of $20 million.


text:
Heaven on Earth Tour
Date: 10/4/2019
This may well be the closest to "heaven" you will ever get...in this lifetime. Captain Jack's Santa Barbara Tours is proud to offer our most breathtaking tour ever. This tour starts with an ocean kayak tour at the beautiful and famous "smugglers cove" (Refugio Beach) in the morning, where chances are good that the locals will show up to greet you. Dolphins, sea lions, and the migratory Grey Whale may cruise by (in the distance) to say hello. Next, you'll be transported to a secluded resort nestled between a babbling brook and evergreen sycamore trees where you'll enjoy a delicious lunch (lunch not included in price).
After lunch, back into the transport, and off to one of the most breathtaking, scenic guided horseback rides on earth. This ride features spectacular oceans views throughout the ride. Find out why President Ronald Reagan, Michael Jackson, and Brad Pitt, having the ability to live anywhere in the world, chose California 's Central Coast to call their home. Spend the day with Captain Jack, and you too will see why Captain Jack calls this the "Heaven on Earth" Tour.
Tour Includes: Round-trip transportation, all kayak gear, kayak lesson/brief (kayak knowledge and special athletic ability NOT required), scenic guided horseback ride, no previous riding experience necessary (must be 7 or older), all California Park and Recreation fees, professional, knowledgeable and courteous guides. For more information on this tour or other activities please visit us at http://www.captainjackstours.com/rates.html or call us at (805) 564-1819 to book your tour.


text:
Our success is based on the success of our clients. Here's what people have to say about working with VBS.
"I think you managed to do a great job training the untrainable. The ECN process will be a good benefit to us."
- Information Systems Manager, Manufacturing Company
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"The support we have received from VBS has always been very responsive with an answer, they call us and email as well for follow up."
- IT Manager, Aerospace and Defense Company
"Infor CloudSuite Industrial is an advanced, highly flexible solution that offers companies the functionality needed to remain competitive in today's highly complex, global environment."
- Dina Gradis, Product Manager, Infor CloudSuite Industrial
AKG has increased sales 100% year over year in the past three years, and we credit Infor Visual ERP for allowing us to do that.
- AKG of America
"The VBS implementation was great. I was very proud to inform the board that we were operational under budget by 30% and ahead of our projected schedule."
- CFO, Metal Fabrication Company
This software, along with the VBS Support Team, has helped our company revamp our entire scheduling and reporting processes.
- Master Scheduler, Metal Fabrication Company
"Nice work in leading our management team down a consistent, guided path (with a few nudges) for the last 10 months."
- CFO, Cleveland Manufacturing Company


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needgraphics needed a new logo design and created a contest on 99designs.
A winner was selected from 20 designs submitted by 8 freelance designers.
Site for "Swingers" needs new logo for new video website.
SwingFlix.com (swingerdesires.com) is the youtube of swinger videos.
With the new launch of our new video platform we are wanting a logo created.
- must match current design and layout (http://www.swingflix.com)
- Prefer a work logo over heavy graphic images (of people or objects)
- dont want anything clunky or that takes over the page. The main reason people come to the site is to watch the videos and communitcate in the community areas.
- Not looking for a FULL OUT PORN design. want it tastefull
Find out how a design contest works or learn more about our logo design services.


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A Brimfield man faces three to 11 years in prison after pleading guilty to an armed burglary in Shalersville in July.
Christopher L. Devine, 31, of 2206 Meloy Road, remains in the Portage County jail on $150,000 cash bond pending sentencing in Portage County Common Pleas Court Judge Laurie Pittman's courtroom. He recently pleaded guilty to aggravated burglary, a first-degree felony, for possessing a gun during a burglary in the 9200 block of Coit Road in Shalersville on July 27.
Portage County Sheriff David Doak previously said detectives were called to a residence in the 9200 block of Coit Road in Shalersville at 11 a.m. the day of the burglary after residents arrived home to find that a break-in had occurred and multiple items were missing.
At 12:30 p.m. that same day, sheriff's deputies stopped a car driven by Christopher Devine's brother, Robert E. Devine III, 39, of 2501 Meloy Road, Brimfield, on Tallmadge Road in Rootstown after a resident reported a suspicious vehicle.
Robert Devine allegedly had stolen items matching the description of property taken during the Shalersville burglary in his vehicle and was arrested. Further investigation revealed Christopher Devine had also been in the car but bailed out after seeing sheriff's deputies in the area.
Christopher Devine later was arrested on a warrant, according to the Portage County Sheriff's Office.
Robert Devine is charged with complicity to aggravated burglary, also a first-degree felony, in connection with the alleged burglary in Shalersville.
His trial is set to begin Tuesday in Pittman's courtroom.
Follow Dave O'Brien on Twitter at @RCCrimeWatch
Contact this reporter at 330-298-1128 or email@example.com


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Republic of Tea Introduces Limited Edition Chocolate Chai Tea
Novato, Calif.-based The Republic of Tea introduces a limited edition (through February or as supplies last) Chocolate Chai Tea, inspired by the Steven Spielberg film "The Adventures of Tintin," based on the series of books "The Adventures of Tintin" by Hergé. The film follows Tintin, a young reporter whose relentless pursuit of a good story thrusts him into a world of high adventure.
Chocolate Chai Tea has a base of fine black tea from mysterious, misty mountains, exotic spices from faraway islands and chocolate from ancient worlds. This treasure in a cup is delicious on its own or with a splash of warm milk and honey, and is packaged in a recyclable collector's tin, which features iconic imagery from the film. The tin contains 50 all natural, unbleached, round tea bags free of unnecessary strings, tags and staples, and is available through the company website www.republicoftea.com.
Suggested retail price is $9.50.


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You can then book childcare online – just select the
date, time and address for your booking.
Choose the local carers you'd prefer us to offer your bookings
to first and we'll keep you updated of progress by email.
Your childcarer will call you before the booking and you should pay
her for her time at the end. Rates start from just £8.25.
Pay nothing until after you have used Sitters - guaranteed. A booking
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Felt really comfortable leaving the my twin girls with Emma - she made me / my husband feel at ease, and the girls obviously felt really relaxed despite it being one of the first times they've spent time with a babysitter (normally bed time before we head out!) as they decided to play Scrabble with her!!!! Emma understood the dynamics that twins can present compared to other siblings, and handled the request for a biscuit before bed time by one of them perfectly, would therefore thoroughly recommend Emma!
Jean looked after my daughter yesterday. She was punctual and so nice to deal with. We had a chat on the phone the day before, she was very reassuring. Jean was a complete natural with my daughter and she had a great time. She even had a knitting lesson! She's a hands-on Grandmother, fit and able and knows exactly how children tick. We were very pleased to have met Jean.
Majlinda M, a truly lovely lady. Our 13 month old can get distressed when we are leaving her with a sitter,but as soon as Majlinda arrived she put us all at ease.Our little handful seem to have had wonderful time in Majlinda's care. As a professional myself in the care industry I highly recommend her.And we would definitely use her again.


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Every other Thursday, we bring you Nicholas Day -- on cooking for children, and with children, and despite children. Also, occasionally, on top of.
Today: Don't fear baking projects with children -- not even soft pretzels. Just give in.
This column concludes with a recipe for soft pretzels, and it is a stellar recipe for soft pretzels, but because I am going to recommend that you use it as a baking project with your children, there is a reality we need to confront first: There is no phrase in the English language less promising than a baking project with children.Even the word baking is disingenuous. For any self-respecting child, the baking part of a baking project is gratuitous. The part before baking is what matters: the desperate, increasingly frantic attempt to ensure that nothing is left to be baked. If there is any batter or dough that actually makes it in the oven, the child has failed. Raw dough is the street drug of children; the baked version is less pure.Also, about that preposition: with children—with? Almost any other preposition would be more accurate: Around. Amid. Against.
There are two ways to deal with the chaos of baking with children: the first is the French way, at least according to Bringing Up Bébé, in which French preschoolers learn patience and independence by baking on their own. They make yogurt cakes for snack! It's a totally adorable cultural ritual, and if you also find it maddeningly competent and superior, you can always tell yourself that their yogurt cakes probably suck. Not that I've done this.I have tried baking with my preschooler this way—executive function training, with more butter—and you can do it, but it helps to have an entire culture to back you up. It's hard to make your household into France for the afternoon. Which is why I usually go with the second way: give in.
Don't give up, exactly. Just give in: don't expect that you'll make what you're making. Do not try to be efficient: don't make the thing you've been really wanting to make anyway. If there is a photo of the end product, cover it up. Put a preschool-age drawing in its place.I love baking with Isaiah, but as with a lot of things in childrearing I love it a little more prospectively than retrospectively. We've been baking together since he was old enough to stir and we have now reached a happy compromise: he wants to taste everything, do everything—measure, mix, knead—and then lick the inside of every bowl afterward. This means that everything is slightly worse than it would otherwise be—poorly measured, undermixed and underkneaded—and that there is less of it, but also that it survives long enough to be baked. It seems like a fair trade.
Since we have established that your helper is working against you—that you have a mole in the kitchen—pretzels may seem ludicrously ambitious. They are not. If you haven't baked pretzels at home, you'll be surprised at what you've pulled off: a perfect pretzel that's crusty and doughy all at once, sweet and salty and a tiny bit bitter. They make you feel like you've gone to the fair.They are fast: the initial rising time is 90 minutes, which means your child will still remember having made the dough when it is time to shape it. They involve a maximum of dough throwing-about: before shaping, you have to roll out lengthy coils, which make good edible necklaces or babushka-style headscarves. Remember to remove from child before baking.And no matter what they look like, their taste is unimpaired. Ours looked afflicted with elephantitis. With a few extra mouths for help, they didn't survive an hour outside of the oven.
Baker's Sign Soft Pretzels
Lightly adapted from Naomi Duguid and Jeffrey Alford's Home Baking: The Artful Mix of Flour and Traditions from Around the World (Artisan, 2003)
Makes 8 pretzels1 cup milk, scalded and then cooled2 teaspoons instant yeast (or active dry; the difference is minimal)1 tablespoon barley malt syrup2 1/2 to 3 cups all-purpose flour1 teaspoon salt (fine grained)2 tablespoons unsalted butter, cut in pieces and softened1/4 cup baking soda1 egg yolk, beaten with 2 tablespoons milk
See the full recipe (and save and print it) here.
Photos by Karen Mordechai
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match 'em through the week).
See what other Food52 readers are saying.


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Aguilar, Lindor impressed Tribe in '13
Indians system also produces solid arms in Anderson, Packer
By Danny Wild / MiLB.com | October 18, 2013 6:00 AM
This offseason, MiLB.com is honoring the players -- regardless of age or prospect status -- who had the best seasons in their organization. We're taking a look at each team to determine the outstanding seasons in Minor League Baseball. Select a team from the dropdown below.
The Indians own one of baseball's elite prospects in Francisco Lindor, a shortstop who highlights a system that helped send farmhands like Danny Salazar, Trevor Bauer and Preston Guilmet to Cleveland this summer. But the real payoff is probably a few years off, with most of the up-and-comers just getting their feet wet this season at the Class A level.
That said, if you're an Indians fan looking for Minor League championships, this wasn't your year. Triple-A Columbus finished 71-73 and missed the playoffs, as did Double-A Akron (68-73), Class A Advanced Carolina (57-83), Class A Lake County (54-83) and short-season Mahoning Valley (30-44). Much like their Wild Card counterparts in Cleveland, the Rookie-level Arizona League Indians were one and done, falling to the Rangers in their one-game first-round playoff series.
That doesn't mean it wasn't a productive season, however. The Indians are high on a few youngsters, including first-round pick Clint Frazier, who did not make this list. Indians vice president of player development Ross Atkins helps evaluate who made the most progress in 2013.
Indians Organization All-Stars
Catcher -- Eric Haase, Lake County (104 games): The 2011 seventh-round pick showed good power in his first full season at Class A, hitting .250 with 14 homers and 47 RBIs in 376 at-bats. Cleveland loves the 20-year-old's athleticism -- he has some experience at third base and owns a strong arm -- but his talents still need some refining (he struck out 117 times in 104 games).
"Eric Haase is very powerful, very hard working," said Atkins, who pitched in the Minor Leagues from 1995-99. "He's motivated to being a Major League catcher. There's so many physical attributes about him that stand out, but the thing that stands out is his effort and the potential of him being a leader as a decision-maker and game-caller on the field."
Atkins also pointed to Carolina catcher Tony Wolters, who batted .277 with three homers, 33 RBIs and a .369 on-base percentage.
"Tony Wolters deserves to be considered. He's very athletic and has a lot of upside," Atkins said.
First base -- Jesus Aguilar, Akron (130 games): The Indians' top first base prospect played up to that ranking as he hit .275 and led the system with 105 RBIs. His 16 homers ranked second in the organization, helping him earn Eastern League postseason All-Star honors, a year after being named to the World team at the All-Star Futures Game.
"He made a lot of progress this year," Atkins said. "He worked very hard to become a more discplined hitter and had really professional at-bats. He performed well with runners in scoring position, he made a solid effort, he's a solid teammate and so we're obviously excited about the huge raw power."
Second base -- Joe Wendle, Carolina (107 games): Wendle, who's playing in the Arizona Fall League, made the jump from short-season to the Class A Advanced Carolina League and showed no signs of being overwhelmed. The 2012 sixth-round pick hit .295 with 16 homers and 64 RBIs, tying Aguilar for the organizational home run lead. He also stole 10 bases, hit five triples and posted a .372 OBP in 413 at-bats.
"He kind of sets the bar for us in the Minor Leagues for a teammate being open-minded and looking to improve constantly," Atkins said. "He's always, always consistent about his routines and work. He's a great selection and really someone who is raising the bar for others in our system."
Shortstop -- Francisco Lindor, Akron (21 games), Carolina (83): Lindor, the Indians' top prospect, raised his average after two promotions in 2013 but saw his power decline slightly. Considering he's in the middle infield, the switch-hitter produced good numbers, batting .303 with a pair of homers, 34 RBIs, 25 stolen bases and a .380 OBP, including a .407 OBP after a jump to Double-A. He finished with more walks (49) than strikeouts (46) but committed 22 errors in 104 games.
"He's considered one of the best teammates in the organization -- he's right there with Joey Wendle," Atkins said. "The two of them alongside each other is fun to watch, how they motivate each other, similar work ethics, similar desire to improve. He has some exceptional experiences in professional baseball already and he has a chance to be a very dynamic middle infielder."
Third base -- Erik Gonzalez, Lake County (93 games), Carolina (39 games): The 22-year-old ranked second in the system with 76 RBIs while hitting .254 with nine homers and 11 steals at two levels. A right-handed hitter, Gonzalez earned Midwest League Player of the Week honors in July and established career highs in homers and RBIs in his fifth season.
"Three of the the best," Atkins said of Gonzalez, Wendle and Lindor. "They have the mind-set and work ethic; they're all incredible teammates. Erik can play every infield position -- he's also played the outfield and he just has superb athleticism."
Utility -- Bryson Myles, Carolina (92 games): The Indians see Myles as a breakout candidate for 2014 after a stellar second half in which he hit .306 and raised his OBP nearly 100 points, from .287 before the All-Star break to .382. Overall, Myles batted .285 with eight homers, 52 RBIs and 15 steals.
"He's our most improved player for the year," Atkins said. "He's not on anyone's radar, but if you look at those second-half numbers -- he can play all three outfield positions, he's an above-average runner, he's really committed to having a better routine and he's made incredible progress. He was already at a high starting point, but he took it to another level and it showed in his results."
Honorable mention: Chun-Hsiu Chen, Columbus (94 games), Akron (38): The Taiwan native hit .253 with 16 homers, 69 RBIs, 13 steals and 23 doubles in 132 games.
Carlos Moncrief, Akron (129 games): The lefty-swinging right fielder hit .284 with an organization-best 17 homers. His average ranked sixth in the system and his 75 RBIs placed him third behind Gonzalez and Aguilar. An Eastern League All-Star, the 24-year-old finished with 50 extra-base hits and a .354 OBP and showed improved plate discipline as the season wore on, cutting his strikeout total from 73 in the first half to 25 in the second.
"He's another guy, along with Aguilar, who made so much incredible progress and improved professionalism with his at-bats," Atkins said. "It really is almost something we've never seen, how much he cut down his strikeouts -- he cut them in half [in the second half]. It's one of those things that doesn't happen in pro baseball often, and all those stats, you're seeing he has a lot to offer from power and athleticism. And he's above-average with his throws."
Jordan Smith, Carolina (134 games): Smith's .292 average ranked fourth in the system after he hit .290 against right-handers and .296 against lefties in 134 games in the Carolina League. Also a 2012 Organization All-Star, he doubled his stolen base total from last season and saw his numbers go up in hits, doubles, runs scored and OBP. Noted for his defense, he added five homers and 54 RBIs in his third season.
"He's probably one of the most natural and committed defenders we have in the outfield," Atkins said. "He's really a joy to watch defend in the outfield and he also plays all three outfield positions. He's making good progress and some impressive adjustments. We think there's a lot more to come to come from Jordan."
Tyler Naquin, Akron (18 games), Carolina (108 games): The Tribe loves Naquin's approach to the game and thought he flourished alongside Lindor and Wendle in Carolina. Overall, the 2012 first-round pick out of Texas A&M batted .269 with 46 extra-base hits, including 10 homers, 48 RBIs and 15 steals in 126 games. He's also continuing his year in the AFL.
"He's really one of the hardest playing guys we have. He always plays the same way, which is to do anything he can do to help the team win," Atkins said. "He really sets a good example for us, and he's also one of the more talented and committed players. He's as much a professional as guys like Lindor and Erik Gonzalez and Joey Wendle and Tony Wolters -- to have them on the same team, it was really exciting for us because of how they committed to a program and a routine and they all really enjoy working hard."
Honorable mention: Jeremy Hermida, Columbus (132 games): For the first time since 2004, the 29-year-old did not see time at the Major League level. But he proved valuable as a veteran bat in Columbus, hitting .247 with 17 homers and 66 RBIs. Hermida tied Moncrief atop the Indians' leaderboard in homers and ranked fifth in RBIs, but he's likely headed for another organization this winter.
Right-handed starting pitcher -- Cody Anderson, Akron (three games), Carolina (23 games): Anderson, the Indians' No. 7 prospect, went 9-4 and led the system with a 2.65 ERA over 136 innings. In 26 starts, mostly with Carolina, he struck out 122 batters and allowed just eight home runs while ranking third in the system in wins.
"Cody was also on that team [with Lindor and Wendle]. He has a vision for himself to be a Major League starter and we share that vision," Atkins said, "He's got all the intangibles to do that -- he also has the commitment."
Honorable mention: Danny Salazar, Akron (seven games), Columbus (14 games), Cleveland (10 games): The organization's sixth-ranked prospect, Salazar went 6-5 with a 2.71 ERA in 21 outings for Columbus and Akron while making 10 starts for Cleveland, including in the Wild Card game against the Rays.
Left-handed starting pitcher -- Matt Packer, Akron (28 games): The University of Virginia product has been a nice surprise for the Indians, who drafted in the 32nd round in 2009. He set a career high in wins this year, going 12-9 with a 3.27 ERA at Double-A. Packer struck out 119 over 154 innings, allowed eight homers and won eight of nine decisions in June and July.
Honorable mention: T.J. House, Akron (4 games), Columbus (24 games): House went 9-11 with a 4.17 ERA between Columbus and Akron, striking out 137 over 164 frames and throwing a pair of complete games while earning International League Pitcher of the Week honors in mid-July.
"[House] really made some impressive changes to his body and to handling the ups and downs of professional baseball," said Atkins, who thought the southpaw should get the edge over Packer. "He really made incredible progress with understanding the benefits and the power of a five-day routine and understands how he can maximize his ability by tapping into resources. We're really encouraged by the raw skills and all the progress he's made."
Relief pitcher -- Preston Guilmet, Columbus (49 games), Cleveland (four games): The Indians took notice of Guilmet's stellar season (which earned him a MiLBY nomination) at Triple-A and called him up in September after he went 5-4 with a 1.68 ERA and led the system with 20 saves in 49 appearances. The 2009 ninth-round pick struck out 72 over 64 1/3 innings, issued only 14 walks and allowed four homers while holding opponents to a .182 average. Things didn't go as smoothly in Cleveland, but the confidence and talent is there.
"He never backs down from a challenge," Atkins said. "He's as aggressive as any pitcher we have and he's benefited from it greatly."
Danny Wild is an editor for MiLB.com. Follow his MLBlog, Minoring in Twitter. This story was not subject to the approval of the National Association of Professional Baseball Leagues or its clubs.View More


text: Pontine Theatre presents Sandglass Theater's Eric Bass in his solo production, Autumn Portraits, Feb. 8-10. Performances are Friday at 8 p.m., Saturday at 4 p.m. and at 8 p.m., and Sunday at 2 p.m. Autumn Portraits is designed for adult audiences. Tickets are $24 and may be purchased online at www.pontine.org. Tickets may also be purchased at the door a half-hour before each show (cash & checks only), based on availability. Pontine's West End Studio Theatre is located at 959 Islington Street in Portsmouth.


text: Hey everybody! It's Saturday and a rare day to be at the dock-yet here we are. Yesterday we got out and caught a dozen dolphin and a couple of sailfish…… YES the winter sailfish bite is on! Call us up at 954-673-3616 to set up your trip. When the fronts are coming through so are those big sails. We fished right off the lighthouse off Pompano Beach to get our catch and we were only out for a few hours. Fishing off Fort Lauderdale was also good from what I heard on the radio.


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In a flurry of legislative activity this week, the New Hampshire House approved a tax cut on cigarettes even while cutting funding for education, and health care. The ten cent tax cut bucks a national trend of raising taxes on tobacco since "forever" and, according to multiple studies, could lead to a 6.6 percent increase in respiratory cancer deaths.
Republican lawmakers claim that the tax cut, which the New Hampshire chapter of the Koch-funded front group Americans for Prosperity strongly pushed for, will attract out-of-state smokers and raise revenue in the "long run." Yet a spokesman for Gov. John Lynch (D) notes that the state already has the second-lowest tax burden in the nation. And with rising gas prices, the odds of smokers driving to New Hampshire for their cigarettes are slim.
Instead lawmakers have chosen to weaken an extremely effective policy tool: cigarette taxes not only reduce smoking but help limit underage smoking, exposure to second-hand smoke, and related health care costs. The tax cut is just one part of a legislative agenda that New Hampshire Republicans pushed through this week that cuts programs that keep Main Street healthy and strong:
— Yesterday, The House's powerful Finance Committee moved forward on legislation that would cause mass layoffs of physicians and nurses and result in more than 12,000 people, including 500 to 800 children, losing their health care coverage.
— Wednesday, the House approved a bill freezing funding for schools.
— Tuesday, lawmakers approved a bill that "removes compulsory school attendance
for children."
— The Republican-controlled Senate approved pension-reform legislation that increases health care costs and raises the retirement age for public workers.
— House members passed an amendment to the state Constitution "to bypass a Supreme Court decision ordering the state to pay for the cost of an adequate education for every public schoolchild."
Last week at a public hearing, the state's Episcopal Bishop V. Gene Robinson called the recent legislation "a stubborn or selfish unwillingness by us, the privileged, to tighten our own belts for the good of our fellow citizens who are truly in need." While similar cigarette tax cut bills have stalled in New Jersey and Rhode Island, Republicans hold veto-proof majorities in both the Senate and the House, limiting the state's Democratic governor and progressive lawmakers ability to de-rail the legislation.
Instead, it's been left to the state's Main Street Movement — a coalition of business leaders, union workers, social justice advocates and religious leaders — to stand up against the legislature's right-wing agenda in public hearings and in demonstrations across the state.