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Bizarre Foods Delicious Destinations
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Andrew Zimmern shows a puffed up pufferfish, the second most poisonous creature on the planet, just pulled from the Pacific Ocean off the coast of Okinawa.
Yoshiko Nakamura and her friends welcome Andrew Zimmern to Okinawa (and Yoshiko's kitchen).
One of Andrew Zimmern's favorite dishes, tuna eyes, is prepared by Izakaya Payao in Okinawa.
Okinawa's Izakaya Hanazumi serves up sea grapes, known as umi budo in Japanese.
Aged for one year and six months in Okinawa's Kin Cave, Tofu-yo is considered a delicacy.
Andrew Zimmern's Okinawa hosts lead him far underground in Kin Cave to see the awomari and tofu-yo aging within.
Andrew Zimmern shows off one of the three last specially smoked poisonous sea snake eggs in the world at Kana restaurant in Okinawa.
The chef at Kana restaurant in Okinawa uses the eggs to make a bowl of irabu jira, poisonous sea snake soup.
Hisamatsu in Okinawa serves up pig's blood stew.
Naha's Makishi Market in Okinawa offers chiragaa, the skin from a pig's face.
The Bund River and its stunning downtown skyline are a must see on any tour of Shanghai.
A traditional Shanghai breakfast includes a bowl of savory soy milk, dressed with soy, vinegar, pickled radishes, dried shrimp and cilantro.
Andrew Zimmern and guide Jenny Gao explore an 18-course feast cooked by Sister Wang, one of Shanghai's best and least known cooks.
Served with black vinegar, rehydrated sea eel is a local delicacy prepared by Sister Wang in Shanghai.
Fresh squid, braised in vinegar and soy, is another one of Sister Wang's special creations.
Sister Wang infuses her softshell turtle with rock sugar and soy.
Pickled duck tongues are a delicacy in Shanghai's First Food Hall, a treasure trove of fresh and prepackaged foods in the heart of downtown.
Andrew Zimmern and guide Jenny Gao explore the ancient water town of Zhujiajiao on the outskirts of Shanghai.
Andrew Zimmern and guide Jenny Gao dig into a feast of locally sourced delights in the ancient water town of Zhujiajiao on the outskirts of Shanghai.
Whole freshwater lake fish, wok fried at extreme temperatures to create a perfect crunch, are a staple of Zhujiajiao.
Fried stinky tofu is a street food favorite on the streets of Zhujiajiao.
A bamboo rake and net are the only tools necessary for successful snail fishing near Shanghai.
Andrew Zimmern and his guide, Chef Mame Hughes, walk the streets just outside Dakar, Senegal, in the shadow of the 160-foot tall bronze African Rennaissance Monument.
Dakar, Senegal, on the Cap-Vert peninsula, the westernmost region of mainland Africa, is believed to have been settled as early as the 15th Century.
Senegal is the largest producer of salt in Africa, mining roughly 45,000 tons a year at locations like Lake Retba.
Andrew Zimmern and Oumy Diaw await the haul of harvester Jean Preira, who spends up to seven hours a day pulling salt from the bottom of Lake Retba, Senegal.
Andrew Zimmern and Chef Mame Hughes buy fresh thioff, or grouper, for the classic Senegalese fish and rice dish Thieboudieune at Soumbedioune Fish Market in Dakar.
Maggots are a natural part of the process of turning salted and sundried sardinella fish into kethiakh, a main export to neighboring West African countries around Joal, Senegal.
As in many parts of Africa, meals like the classic fish and rice dish thieboudieune are served in communal plates in Senegal.
Andrew Zimmern and his guide explore the streets near Madrid's Puerta del Sol.
Revered as a Spanish delicacy for centuries, tiny eels, or angulas, are now fashioned from fish like haddock as a result of overfishing.
Percebes, otherwise known as gooseneck barnacles, are a Spanish delicacy harvested from the rocks in the north of the country.
Fried suckling pig head is one of the specialty tapas snacks at La Tasqueria de Javi Estevez in central Madrid.
Andrew Zimmern samples Chef Javier Bonet's Yakuza Bonbon, a mindblowing combination of seared steak, beetroot "blood," green tea and black garlic.
A major flavoring agent in Amadeo Lazaro's bowls of snail stew are the zarajos, braided lamb intestines.
Diverxo Chef David Munoz's carbanara "pasta" of Spanish angula eels is cooked in tandoori yogurt and topped with trout roe, coffee, rice paper and basil.
Pilar Apariciocalle shows Andrew Zimmern the proper technique for boiling morcilla, spanish blood sausage, to ensure it doesn't explode.
In the heart of the Amazon jungle in Peru, locals harvest coconut tree grubs and sell them in the market skewered and charred over an open flame. These protein-rich grubs taste like crisp rolls of charred chicken skin if they are cooked properly. If not. they taste like pus bags filled with rotted digested wood.
Really, the worst tasting foods are the fermented, spoiled ones like Hákarl. Made from the Greenland shark, the meat is poisonous when fresh, so in order to eat it, Icelanders let it spoil in the ground for months and then out in the elements for a few more to dry. It's a revolting dish to many first timers; eating it without gagging is what separates the men from the boys. While the smell of the putrefied shark itself could make the faint-hearted ill, the taste is ultimately sweet, nutty and faintly fishy … if you like ammoniated wax.
Andrew Zimmern
Palolo are tiny, little worms that live in the coral reefs deep off the coast of Samoa in the trenches of the Pacific. They come out of the coral every few years when the atmospheric conditions are right and the locals scoop them off the surface and eat them plain, sautéed or as a spread on bread. It tastes like liver fermented in salt water, but that doesn't do the bright blue color very much justice.
Both adored and despised in South Korea, fermented skate, or hongeo, has the distinct odor of hospital-floor cleaner mixed with glue solvent. Mostly served "raw," the pungent fish is seeing a resurgence in popularity. Be prepared to smell like an outhouse after leaving a restaurant that serves the delicacy -- it's the price you pay, but it's worth it.
Found off the coast of Chile, these giant sea squirts called pyura are the size of basketballs. They're sliced open with a serrated sword to reveal the little throbbing corpuscles that live inside the spongy, rock-like carapace. They taste of pure iodine dipped in fish oil, but with a squirt of lemon they are transformed into deliciousness. Culinary alchemy at its finest.
People in Kazakhstan eat every conceivable part of the horse, from the fat cap under the mane to the rectum. They don't waste any part of the animal. One of the best things I tried at Almaty's Green Bazaar was kazy, a horse sausage made from whole pieces of rib meat seasoned with garlic and salt, torn from the bone and stuffed into natural casings from the horse's lowermost end, dried to cure and then smoked, resulting in a beautiful mix of meat and melt-in-your-mouth fat. Strange for some I guess, but delicious and very normal in Central Asia.
The waters off of Sitka, AK, are ripe with exotic sea creatures such as octopus, sea cucumbers and abalone. Sea cucumber, when cooked correctly, is extraordinary. All it needs is a few minutes in a wok with a little soy sauce seasoning. The squishy creatures taste like lettuce-y sea vegetables with a bit of crunch, but mostly yielding a buttery texture. The trick is splitting them open, scraping the innards out, and then using a spatula to peel the "meat" off the rock-hard exoskeleton.
We are pre-conditioned in this country to think of tarantulas as scary and poisonous, belonging on Halloween decorations not dinner plates. But they taste great, reminding me of sweet and delicate crabs when they're fresh. After digging them out of the ground, the tarantulas need to be defanged, washed and then scorched to remove the hair. In Cambodia, they're deep fried, then wok sautéed with sugar, salt, chilies and garlic. They are superb when they're treated like lobster or crab, taken from their lair to the dinner table as quickly as possible.
Try these bugs blindfolded and you'd never know you were eating a beetle that looks like a Dr. Seuss creature. Sautéed in a bit of salty water and butter, they are tender morsels that taste like shrimp. This is the kind of bizarre food that would stop you in your tracks if placed in your hand. And they only live in this one place in the world.
Ensete is 1 of 2 species of vinifera in a special part of the "false banana" family. It's also the name of the bread made with the pounded root ball of the same plant although it's properly called kocho. The bread is made with a fermented paste of the root ball that's buried underground for months to get its groove on. It's treasured in Ethiopia as a super food, but it's an acquired taste to say the least.
Andrew Zimmern shows off his freshly bagged quail in Texas Hill Country.
A herd of Texas longhorns and zebras roam the pastures of Koch Ranches outside San Antonio.
Andrew and the Highlandettes of Lake Highlands High School in front of San Antonio's iconic Alamo, a former Roman Catholic mission and fortress.
The Bizarre Foods film crew shoots a scene in front of the Alamo, the iconic site of the Battle of the Alamo in 1836.
Andrew makes a pit stop at Bill Miller Bar-B-Que, a popular establishment in San Antonio for brisket.
Andrew visits the home of chef Johnny Hernandez for some fresh grilled cecina tacos. Cecina is traditionally prepared with salt and dried by air, sun or smoking.
Andrew meets a future quail-hunting dog in Texas Hill Country.
Coturnix quail eggs, a Texas delicacy best sampled raw, from Diamond H Ranch.
Andrew receives a kiss for luck from quail purveyor Chris Hughes at Diamond H Ranch.
Andrew looks on as chef Michael Sohocki prepares ingredients for beef brain foie gras at Restaurant Gwendolyn.
Chicken and goat skewered over an open fire at San Antonio's El Machito.
Andrew prepares to sample grilled goat innards at Johnny Hernandez's restaurant El Machito.
Andrew's Top 5 for Pittsburgh 04:13
I love this stuff. When I think of Alabama, I think of piles of smoky BBQ chicken with deep bowls of Alabama white for dipping.
David Lang
Keep your caribou, your moose, your seal and your salmon, for my money the best food on earth is king crab -- in season, pulled live from the icy waters of Alaska and eaten immediately. And don't let any of it go to waste: steam the knuckles in egg white and rice wine and season with soy sauce; make crab rice with the head and body; fry the legs with ginger and chilies.
Chili meat sandwiches made with local fry bread are as good as eating gets. I have one and then use that as fuel as I drive to Nogales, my favorite Sonoran hotdog stand.
The Hiawassee Squirrel Cook Off takes place every year in Bentonville, AR. Be there or be square.
From Dungeness crab in the north to Grunion (a fish similar to sardines) in the south, it's Cali's coastline that lures me in. No sea urchin is better in the world than the huge, black-spike globes taken off the San Diego coast in season. None.
Every spring, Colorado baby lamb (eaten just as it's transitioning from being fed milk to grass) might be my favorite food in the state … wait, what about those mountain peaches? Hmm … tie game!
Rich Freeda
New Haven "apizza" -- pronounced A-BEET-ZA -- period, end of discussion. I like to crush my Neopolitan-style pies at Frank Pepe's or Sally's.
Sure, they're junky and not the bespoke dogs so popular elsewhere, but with loads of raw onion they seriously can't be beat.
By Josh Thompson CC BY-SA 2.0], via Wikimedia Commons
Sure, the Carolinas claim fish stew known as muddle as their own, but the best version I ever had was on the beach in Delaware served with saltines and piles of corn pudding and cracked crabs.
Key Lime pie is my favorite and this is my list. End of discussion.
Sure, I'll take your peach pie, your ham and biscuits, your boiled peanuts and fried green tomatoes … but for me, Georgia's pecan pie is the best. They even call it Karo pie after the corn syrup in the recipe. Love.
Fresh-cut tuna seasoned with sesame oil, soy, seaweed and, for me, a spritz of citrus and I am all good brah.
Don't feel bad Idaho, your baked potato comes loaded and stuffed from the fixin's bar. Oh, and served alongside some of your world-class grilled elk there is no finer food on earth.
Considering that I am a New Yorker, Chicago pizza is off the table. Luckily, my favorite food is the hot dog and no state on earth has more hot dog eateries per capita than Illinois. I love a great Chicago Dog: Wolfy's or Superdawg or Franks 'n Dawgs for the win.
Sugar. Cream. Pie. Done.
It might seem like an unlikely choice for Iowa, but did you know the Eskimo Pie was invented by Christian Nelson in Onawa, Iowa who franchised his idea in the Roaring '20s after the encouragement of candy god Russell Stover?
Kansas City was the home of great stockyards once, and much of the northern migration of Black America passed through here, so the BBQ scene is like the greatest hits of what the south has to offer. Q39, LC's, Jacks Stack, Joe's, BB's Lawnside -- and that's just one day of eating for me in Kansas City alone!
Bourbon counts as a food because it's brown. And brown is the color of flavor. Don't question me on these issues.
Nothing reflects the history of our country better than gumbo. Nothing. And here in Louisiana it's cooked better than anywhere else.
Lobster Rolls are in my all-time top 10 foods. I eat 2 a day when I visit my dad every month. From Reds in Wiscasset to Five Islands Lobster Company to Eventide to the shack nearest you, the lobstah' roll is without peer.
Softies, crab cakes and cracked-steamed blues seasoned with Old Bay. Maryland, I love you.
I wanted to go so many places with this one, but at end of the day the Chowdah capital of the world is Massachusetts. Runner up goes to NECCO wafers, my favorite candy and a Mass original for 150 years.
Michigan cherry pie -- holy, sweet baby Jesus -- it's beyond superb.
The New York Times finally got something wrong with the grape salad debacle, but the Jucy Lucy (a burger with molten cheese in the middle of the patty as well as on top) is all ours.
Natchez-style grits, baked and loaded with cheese and served with some real Mississippi barbecue are where it's at.
Fried Ravioli was invented here, and local river fish are superb, but Ooey Gooey Butter Cake is the crack cocaine of desserts.
One night in Montana, I ate a pitchfork bison steak fried in a kettle of lard over an open fire and it blew my mind, but the fresh huckleberry pie afterwards still haunts me at night.
If you have an adventurous palate and want to give Rocky Mountain oysters, aka bull testicles, a try, Nebraska is the place to go. Round the Bend Steakhouse in Ashland has hosted an annual Testicle Festival since 1993 where they serve up Rocky Mountain oysters and call them "bull fries."
Rhett Muller / Red Thread
Nothing says Las Vegas like eating sushi before hitting the gaming tables. Famed Japanese chef Masa Takayama creates a $240 appetizer that some consider a work of art at BarMasa, if that tells you anything about what to expect at this restaurant. Toro, also known as the belly of wild bluefin tuna, is a must.
Ethan Miller
The seafood in New Hampshire is amazing, but their real food heritage lies inland in the traditional Yankee food category. Puritan settlers from England brought their own cooking traditions, like baked beans, baked turkey, and apple pie, and stole some classics from the Native Americans, who used corn meal in skillet cake, all kinds of fish in chowders and clam bakes and boiled maple sap. So let's give New Hampshire the "Sunday turkey dinner while watching the football game."
Adam Rose
Some of the best seafood, tomatoes and corn on the planet comes from the Garden State, but it's Taylor Ham, the original Jersey pork roll, that I love most.
Hatch Green Chiles roasted and chopped on anything or turned into green chile salsa.
By vxla CC BY 2.0], via Wikimedia Commons
This is my list, and for me, NYC is the greatest food town on earth. Smoked fish piled on bagels ranks up there with the classic NYC burger, Chinese food or a slice of pizza on any list of mine. I love you, "New Yawkh."
North Carolina whole hog served with their classic vinegar slaw and mustardy BBQ sauce is superb.
Sorry North Dakota, but lets be honest, your sugar beets are without a peer. We will give you White Bread with Sour Cream-Green Onion salad as a runner up, because I love it every time I see it on the menu.
Cincinnati chili is cinnamon spiked. Pierogies and Friday fish fries are also superb here, but the Polish Boy at Seti's is all yours; own that thing!!
The best chicken-fried steak with creamy gravy ever is found all over Sooner Land.
The easy answer here would be oysters, or salmon, or any of a hundred foods that Oregon is famous for such as Prince Puckler's hot fudge sauce or Voodoo Donuts … but I'm making a list for a new generation and I'm going with Andy Ricker's fish-sauce wings at Pok Pok.
Cheesesteaks, sure, but I prefer the roast-pork version at John's in Philly, the greatest sandwich town on earth.
Coffee Milk, even better in a cabinet (or milkshake). Gaggers (weenies) are pretty awesome in Little Rhody, and of course so are all things clam … but I gotta go with my coffee milk.
Sure, Rodney Scott makes BBQ here, and boiled peanuts and sweet muscadine grapes are without equal, but this land is Shrimp-and-Grits territory for me. Plain and simple. Oh, and Martha Lou's beans.
Chislic is weird, but delicious. This meaty stunner is made by deep-frying cubed red meat, dipping it in garlic salt and serving it with saltines.
Tara Donne
So much to choose from, but you gotta go with the people's choice and they have spoken: Nashville HOT CHICKEN baby!
Texas is all about the beef, and real Texas BBQ is all about beef brisket.
Utah, you make this so hard, your official State Snack is Jell-O. But you love to gather at potlucks and funeral potatoes -- a traditional Mormon casserole consisting of hash browns, cheese, onions, cream soup, sour cream and butter, topped with crushed potato chips -- seem like a natural pick here.
Maple syrup would be an easy answer, but I think Canada owns that one. I'm going with Ben & Jerry's, the state's most popular export besides Phish.
Need I say more?
Your oysters are the best. Period. I know it's hard to hear for all the other states, but it's true.
All the hunting and fishing I do in my FAVORITE state makes me want to offer up a hundred of my campfire favorites, from chicken-fried squirrel to whole-roasted venison, but pepperoni and tomato rolled in store-bought bread or croissant dough is the thing here. If someone makes you them homemade. even better.
Cheese curds and brats, double down and eat them at the same time.
The best steak I ever ate was on a dude ranch in Wyoming. It was grass fed, aged 4 months and grilled over dying embers to become a charred, rare piece of beefy intensity. Thank you, Wyoming.
50 States, 50 Plates
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Who said fairs only do food that's crummy for you? Leave it to the Californians to give us some healthy fair foods, such as grilled Caesar salads and peaches with cottage cheese. That being said, news of the Big Beef Rib (24-ounce steak on a 17-inch cow's rib) has traveled all the way to me in Minnesota. Gotta try that next time!
It's said that the original cream puffs are the essential food at Wisconsin's state celebration. How can you argue with a mountain of sweet cream sandwiched in a puff shell? You can't. I implore you to also eat a brat or 2, along with some cheese curds. 'Cause hey, you're in Wisconsin!
The State Fair of Texas is the largest state fair in the US when measured by annual attendance. And when it comes to foods, it's all about the deep fryer. There's deep-fried peanut butter and jelly sandwiches, fried cookie dough, fried peach cobbler on a stick, zesty fried guacamole bites, deep-fried lattes, fried chili Frito burritos, fried hot dogs, chicken fried bacon, fried banana splits, fried grilled-cheese sandwiches ... I could list about 100 more, but I am getting queasy just writing this down.
I think I remember Martha telling me that they make a million cookies every day of the fair. This is a fair must and one of those food experiences that cannot be accurately replicated at home, even if the dough is available for purchase in your grocer's freezer. Few things can beat piping-hot, messy chocolate-chip cookies served with an enormous glass of milk. Martha (yes, Sweet Martha is a real person), I adore you!
I am a self-proclaimed BBQ snob and was pleasantly surprised at the caliber of 'cue at the Arizona State Fair. From drummies and ribs to sliders and pizza (that only kind of counts), I'm a fan.
There are a lot of great dairy items at the great Minnesota Get-Together. (Hello, we carve our fair princesses out of butter!) My favorite is the little stand run by the Kiwanis ladies adjacent to the Fine Arts Center. I have a hard time picking among chocolate, strawberry and vanilla, so I like to go with friends and order all 3. I'm not sure if this is actually the very best malt at the fair, but it's been around since 1969, and I think some of the original folks are still employed. It's just a warm, fuzzy kind of place.
All curds are not created equal. Trust me, I have tried them all. My go-to Minnesota State Fair cheese curd purveyor has got to be the Original. Look for the bright yellow sign with the long, fast-moving line.
Think of this as a culinary lesson in cultural hybrids — traditional Navajo fry bread smothered in taco stuff, including ground beef, lettuce, cheese, beans and tomatoes. It's fantastic, and you can't really find it anywhere else.
If I could pick only 1 state fair food, this would be it: ground beef and Italian sausage smothered in a secret sauce and seasonings, covered with melted mozzarella cheese and served on a delicious toasted Italian roll. It's like an Italian sandwich torpedo. I'm lucky enough that these guys hit both the Iowa and Minnesota state fairs, so sometimes I get to eat it twice a year.
Jaimie Duplass
I love the classics, and it just doesn't get better than this one. I think this stand has been at the fair since the Stone Age, and simply put, it does a hot dog better than anyone else.
Henrik Freek
Andrew Zimmern's 10 Favorite State Fair Foods
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Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.
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Those who own a pizza shop...If you could travel back in time and give yourself advice before you opened your shop, what advice would you give?Inspiration - Where did you waste money?- Where did you waste time?- What frustrated you?- Hired the wrong people, how?- Trusted the wrong people, who and why?- What would you do differently looking back?
MOST FRUSTRATING ASPECTGovernment beaurocracy (sp?). Its incredible. Frustrating.......maddening..........
and BELIEVE ME when i tell you, many, many of these guys will not like you....simply because you are going off on your own and not counting on the government teet.

subset: commoncrawl


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I want to say that this is in no way a ringing endorsement, nor do I think that this album is even close in quality to "Liverpool 8" or any of the albums from "Time Takes Time" up to then (all of which I think are great albums BTW), but...
I may have been a bit harsh on this initially- due in large part to feeling the velocity of what a drop off in quality this is.
I still think it's his weakest effort since "Old Wave", but I wanted to say that there are a group of Ringo albums that this one either falls into, or betters: "Y Not", "Old Wave", "Stop & Smell The Roses", "Rotogravure". While not great efforts, they certainly do have some redeeming qualities. And I wonder if in time if this could jump up to the level with "Goodnight Vienna" & "Beaucoups Of Blues"? I don't feel it now, but it may at least be at the top of the other heap.
There is certainly a clear & fairly severe drop-off in quality compared to what I loved about the works from 1992 onwards, but while there's only a few truly great songs here-certainly "Walk With You" & probably "Everyone Wins",- there are some better than worse songs that have really grown on me of late- "Mystery Of The Night", "Time", "Can't Do It Wrong", "Y Not", & "Peace Dream". So that's only three outright duds, against two true winners and a happy little crop of 5 pretty decent also ran songs that are more the center of a far from great, but maybe good album.


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That trip to Israel last week made contributions to The God Blog challenging. Between Monday and Thursday, I worked about 60 hours, getting a few good stories including that one about Prime Minister Ehud Olmert. And then on my day off I went back down to the Gaza border. But I'm back now, so expect lots of activity this week.
Suing to make conversion official in Egypt
August 13, 2007 | 7:09 am


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7 reasons why you might need to move on.
As uncomfortable as it may be, an annual �down-there� tune-up is necessary. So feeling fab about your obstetrician/gynecologist may make an inherently awkward exam easier�and help you feel protected as well. RELATED: Get Your Sex Hormones in Check� �Some superb surgeons have the personalities of toads,� says Ob/Gyn Dr. Mary Jane Minkin, clinical professor at Yale School of Medicine�s Department of Obstetrics, Gynecology and Reproductive Sciences, and co-author of A Woman�s Guide to Sexual Health. �But in an Ob/Gyn, you want a little more personality: He�s dealing with your sexual issues, so you need to feel comfortable with him.� Below are some clues that it may be time to move on. 1. Your exam is more judgment day than doc appointment. �If you�re having sex with six people, you need to be able to talk about it with your Ob/Gyn without feeling judged,� says Minkin. �If you�re not comfortable, it�s not a good match.� 2. She�s got no communication skills. �If you don�t feel that your Ob/Gyn listens to you, or she seems rushed, or finishes your sentences,� make a change, says Dr. Sara Gottfried, medical director of the Gottfried Center for Integrative Medicine, Berkeley, Calif., and author of The Hormone Cure. Consider breaking it off, too, if she brushes off your questions. 3. You don�t agree on important issues. ��Some doctors are right-to-life ones,� says Minkin. �If you get pregnant and want an abortion, you may not want someone who is right-to-life.� The opposite is true: If you are against abortions, and your doctor offers them, you may want to find another doctor. The same holds about alternative approaches: If you want someone open to those, you�ll want to shy away from a traditionalist. 4. You don�t get prompt responses.� If you have tests and your Ob/Gyn doesn�t promptly let you know the results, says Minkin, it�s time for a shift. 5. When he focuses more pregnancy, and you�re not planning to have any more. �When you�re done having babies, you still need a gynecologist,� says Gottfried. �You need Pap smears, a thorough exam of lady parts (screening for genital warts or skin changes, for example).� You also need a Gyn who notices problems early, such as pelvic organ prolapse--the formal name for a droopy bladder, uterus, or rectum�the possible result of carrying a baby for nine months. 6. He (or she) is the wrong gender. �My gyn is a man�and the royal children were delivered by a man,� says Minkin. �Don�t automatically assume that a woman Ob/Gyn is going to be fabulous.� But if you simply would feel more comfortable with a woman, she says, make that choice. 7. She�s always running late. �This is a double-edged sword,� says Minkin. �If you want someone who will listen to you, that doctor may not always run on time.� And if you want an [in-out] appointment, don�t be pissed off if the doctor doesn�t listen to you.� � Brought to you by: Spry - Healthy Living and Wellness for Women


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A Kirkland, Washington, man found a surprise in his driveway recently - a small dog with a bag hanging around its neck containing a note and a small amount of money, according to MSNBC.
Paul Wu was leaving for work when he noticed the small King Charles Cavalier Spaniel on his property.
He then opened opened the note and was shocked by what it said:
"Please take care of Mr. B. He is a King Charles Cavalier Spaniel. Six years old. My parents got divorced and Mr. B was supposed to go to the pound. I think he has a better chance with you. This is my birthday money for any of his care. He is used to kids, not other dogs. He's a good boy. I know God will take care of Mr. B – Everyone loves him…especially me. Thank you."
Wu decided to take the dog to work, to see if anyone in his office would be willing to care for the pet, as bringing him to the pound was out of the question. Shelters are severely overcrowded, according to the ASPCA.
"I'd hate to be a kid making that choice," Robert Kuchcinski, a co-worker who has three children, told the news source. "It didn't seem right that it would go to the pound."
Kuchcinski took the dog home, gave it some dog food and then took it to a veterinarian health clinic to check its overall pet health. With only a mild case of dry skin, Mr. B was found to be in good shape, and now lives with Kuchcinski and his family.


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With Hydranate® Daily Protein Remover.Keeps Soft Contact Lenses Clean and Comfortable.Only ReNu MultiPlus Multi-Purpose Solution contains HYDRANATE, poloxamine and DYMED® to create a soft lens care product that keeps lenses clean and comfortable by removing protein deposits. Daily use of ReNu MultiPlus solution eliminates the need for a separate enzymatic cleaner or daily cleaner for many lens wearers - consult your eye care professional.
Our Ingredients:
Benefits of Our Ingredients:
HYDRANATE (hydroxyalkyl-phosphonate)
Removes protein deposits that accumulate during wear
Removes dirt and debris that deposit on the lens (for clearer vision)Enhances wettability
DYMED (polyaminopropyl biguanide) 0.0001%
Effectively kills micro-organisms (germs) on your lens
Boric acid, edetate disodium, sodium borate, and sodium chloride.
Balances solution for your lens wearing comfort
Because your eyes are so important® Don't experiment with just any brand. Different solutions may not be compatible and not all solutions are safe for all soft lenses. Be sure to consult your eye care professional if you have questions about lens care.
ReNu MultiPlus Multi-Purpose Solution cleans, rinses, disinfects and removes protein daily. ReNu MultiPlus Multi-Purpose Solution is proven safe and effective for soft contact lenses. All Steps in One Bottle.100% Satisfaction GuaranteedYour satisfaction with ReNu MultiPlus Multi-Purpose Solution is guaranteed or your money back. If you are not completely satisfied, call 1-800-553-5340.New Packaging Note: The packaging of Renu Multiplus Multi Purpose Solution has recently been updated. The box you receive may look different from what appears above. Though the packaging has changed, the product remains the same.
Made in USA.
(based on 2 reviews)
Ratings Distribution
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good product
By cat
from ny
About Me Have Chronic Dry Eyes, Wear Contacts
See all my reviews
Best Uses
Comments about ReNu Fresh Multi-Purpose Solution, Fresh Lens Comfort, 12 fl oz:
great product but pricey; good for dry eyes as a lubricant
Bottom Line Yes, I would recommend this to a friend
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(1 of 1 customers found this review helpful)
I have been using Renu for about 20years
By leary
from Jamaica
About Me Wear Contacts, Wear Glasses
I started using Renu about 20 years ago before it became the all in one solution. That time you had to buy the protein remover as well. Now the multipurpose solution makes everything easier. I have tried other brands but none as good as Renu. I will definetly stick to this brand.


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Solve the Father's Day Dilemma at Sunriver Resort
Father's Day is quickly approaching, and Dad is notoriously hard to shop for. Sunriver Resort has you covered this year, with three solutions for your Father's Day dilemma.
- Our Bring on the Beer Package at Sunriver Resort includes lodging, two complimentary souvenir Owl's Nest pint glasses, and a $50 food and beverage credit!
- A round of Golf on the Meadows or Woodlands never disappoints. Purchase a gift card or book a tee time in advance!
- Father's Day brunch at the Owl's Nest is not your standard brunch fare -- this one features Slow Roasted Prime Rib, Grilled Bratwurst & Kielbasa, and Kansas City-style Pulled Pork!
Finally, we have something for everyone at the Meadow's Nike Pro Shop and Merchant Trader Gift Shop in the Main Lodge. Stop by and look for something as handsome as he is this June!
No comments yet!


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well well!
so we (Lien, Kata, Brittonie, Harry and me) had a meeting about the arts week today and so far these are our plans for the voluntary arts week which will take place from the 6th until the 14th of May! We will need volunteers (both lien and me won't be in the edinburgh most of that time! oh no!!) and help and motivation for all these things so let us know if you're up for helping out thanks!
we will do two tours through the forest - one on the 8th of May and one on the 12th - these should give people the chance to get to know more than just the obvious things about us - the history of the forest, the idea behind it, how to get involved AND what artists facilities we offer (like an open day) --- so when we actually do these tours there should be people working and being able to show some things in the screenprinting room, darkroom and everywhere else you can think about!
so we need:
people who do the tour itself
people who do workshops etc on the same days
we will put up a stall on the celebration event on the 7th of may!
we want to offer a lot of different activities there, possible things are:
-letter writing
- anyone has a badge-machine? it would be great if people could do their own badges, we can just bring some old magazines and paper and colored pencils etc and it's such a fun thing to do!
if they allow us to do it we will also sell things from the shop - do some new patches etc, plus we want to prepare some nice and easy food for people to take (for free)
here we will need:
-as many people as possible to
-help put up the stall
-stay there for the day
-do things from the list above or have ideas for other things we could do
apart from that -
harry will look for bands to play on the celebration event
we will send them our events programme for that week and they will advertise it on their website
either at the stall or at some point during that week it would be fun to build some kites in a workshop and then go to the meadows to let them fly and be happy


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VHX-1000 series
This product has been discontinued.
(Discontinued) We are proud to introduce the VHX-1000: a Digital Microscope that not only integrates advanced functionality into a streamlined, all-in-one unit, but truly launches microscopy into the next generation.
The VHX-1000 integrates advanced functionality with top of the line imaging and measurement capabilities.
16-bit gradation exponentially increases the level of observable colour gradation.
Observation area expanded by 50 times under the same high magnification.
Fusion of a digital microscope and a measuring microscope.
Large depth of field for vivid and sharp 3D observation.
Light-shift function enhances projections and depressions.
Low contrast and transparent objects can now be imaged with high levels of detail.
Observing the target in complete focus allows for quick, detailed analysis of the entire object.


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Health care is rapidly transforming. And there has never been a greater need for analytics. We're tackling tough challenges like data transparency, care delivery, consumer engagement, and financial and clinical risk. And there are still numerous opportunities to use health data that we haven't even tapped into. Are you ready to explore the future of health analytics?
Our on-demand virtual conference features:
- Inspiring keynote presentations.
- An engaging executive leadership panel.
- Enlightening breakout sessions specific to health care and life sciences.
- A special session on developing an analytic culture and strategy.
Keynote Speakers
Hear innovative ideas from some of the brightest minds in the industry. Meet our featured speakers.
Farzad Mostashari, MD
Visiting Fellow at Brookings Institution and former National Coordinator for Health Information Technology
John F. Crowley
Chairman and CEO of Amicus Therapeutics, and inspiration for the major motion picture Extraordinary Measures


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We purchased a new laptop about 2 weeks ago and I've been logged in for that same amount of time on TCF. Last night when I tried to access the boards, I needed to log in. I did and successfully logged in, when I went to access the board index, I was logged out. I tried this numerous times, all with the same result. I can't even stay logged in long enough to go into my user control panel.
The other boards I belong to worked fine for me and I was able to access them. Curious as what I need to do.


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I am not a tea connoisseur.....far from it.....not even an amateur.
I recently tried green tea from Equal Exchange. Equal Exchange is a "fair trade" brand......they work directly with farmers in the 3rd world with the result being that the impoverished farmer gets more of the money from your purchase, rather than more ofit going to a middleman.
I think the green tea I had came from India.
It was also organic. My understanding that the reasons to go organic are:
1. (disputed) that organic crops have more nutrients in them, resulting in more flavor and better nutrition.
2. Organic farming preserves the land and preserves food security. Conventional farming is based on fertilizers made from oil (which is running out ), depletes the soil ( it takes years to make such soil useful again ), often uses gene spliced crops which are blamed for many dangers and uses insecticides which contribute to all sorts of human and animal health problems.
The Equal Exchange Green Tea ( box of tea bags ) I bought cost a tiny bit more but was still competitively priced. It seemed ordinary, nothing to write home about in a positive or negative light.


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You and I play a game involving successive throws of a fair coin.
Suppose I pick HH and you pick TH. The coin is thrown repeatedly
until we see either two heads in a row (I win) or a tail followed
by a head (you win). What is the probability that you win?
A gambler bets half the money in his pocket on the toss of a coin,
winning an equal amount for a head and losing his money if the
result is a tail. After 2n plays he has won exactly n times. Has he
more money than he started with?
A counter is placed in the bottom right hand corner of a grid. You
toss a coin and move the star according to the following rules: ...
What is the probability that you end up in the top left-hand corner
of the grid?
Here is a set of numbered balls used for a game:
To play the game, the balls are mixed up and two balls are randomly picked out together. For example:


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"If we learn nothing else from this tragedy, we learn that life is short and there is no time for hate.' "
Talking to 35,633 People
Naturally, the editors of Business Jet Traveler hope that you'll find every article we publish to be tailor-made for your needs. But of course that's impossible: last time I checked, we had 35,633 subscribers and–beyond the fact that they presumably share an interest in business aviation–they're all different. Some of them love golf; others have never set foot on a golf course. Some want to know all the technical details about the aircraft they fly on; others just want to sit in the cabin and enjoy a memorable Chardonnay. Some have a favorite FBO in every city they visit; others haven't a clue what an FBO is.
Given such varying tastes and backgrounds, how do we decide what to cover and how to cover it? One way is to conduct reader surveys, which we do with some regularity. We ask subscribers which articles they've read, skimmed, plan to read or don't plan to read. We also garner in-depth reactions to what we publish from occasional one-on-one conversations with selected readers.
We pay great attention to all this feedback, but we don't follow it blindly. For one thing, say only 20 percent of BJT's subscribers have read or plan to read a particular story. On the face of it, that doesn't sound good. And it may in fact be a sign that we should avoid the story's topic–but not until we've considered just how much the article meant to the one in five who did read it. Perhaps for them, coverage of the subject is the most important reason they pick up the magazine. If so, it's a topic we'd better not discard.
We also keep in mind that simply giving readers the publication they think they want is a recipe for predictability. A truly innovative and exciting magazine will publish some stories that subscribers don't realize they want until they read them. As Steve Jobs once said, "It's really hard to design products by focus groups. A lot of times, people don't know what they want until you show it to them."
Finally, we try hard to edit our articles in ways that will make sense to all or at least most of our readers–those who may know a subject inside out and those who know next to nothing about it. This isn't easy, especially given that BJT has subscribers all over the world. What is obvious in one country may be unknown in another. And even within one country, people often live in different worlds.
Consider an incident that occurred back when I was editor of Phoenix magazine in Arizona. Classical violinist Itzhak Perlman was coming to town to perform and one of my staff writers composed a calendar item about him. In the item, he mentioned that Perlman had earned wide acclaim and won many awards for his musicianship. Then, in an attempt at being clever, he finished with, "Impressive, but can he dance?"
Unfortunately, the writer had no idea that the violinist had had polio at age 4 and now used crutches and performed while seated. And though I was familiar with Perlman's music, I'd yet to see him perform and didn't know that, either. We learned of our blunder only after the magazine had reached newsstands and mailboxes.
A day or so later, I received a call from an indignant classical music buff who called our item "utterly tasteless." I apologized profusely and explained that the writer and I simply hadn't known that Perlman had had polio.
"I find it impossible to believe," she replied, her voice rising, "that any reasonably sophisticated person today could be unaware of Itzhak Perlman's condition."
"That may be hard for you to imagine because you're obviously so involved with classical music," I said. "But people live in different worlds. Some people probably don't know that Stevie Wonder is blind."
"Who's Stevie Wonder?" she answered.
Her response made my point, at least as far as I was concerned.
I've never forgotten that incident. It helps to remind me that a magazine's readers approach its pages with widely varying backgrounds, knowledge and interests. Our goal is to do our best to edit Business Jet Traveler for all of you. Please keep the feedback coming and let us know how well you think we're succeeding at that.
That is about as good an article as I've ever seen discussing what it means to be an editor. The Perlman/Wonder anecdote was spot on, as was the Steve Jobs quote. But even more illuminating was your remark that while only 1 in 5 may read a particular story, it was extremely important to that one person. I'll take an editor's intuition over a focus group anytime.
Great story about our differences.
Thanks for the article. I especially enjoyed your article on French America [St Pierre and Miquelon].
I think your point in relation to music and "worlds" that your audience inhabits is well made.
Add your comment:
By submitting a comment, you are allowing AIN Publications to edit and use your comment in all media.


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Clean audit for Houghton Cty.
HOUGHTON – The Houghton County Board of Commissioners heard updates on the county's land value and financial status at its meeting Tuesday.
Auditor Bruce Rukkila and Equalization Director John Partanen presented their annual reports to the board.
Rukkila said the county maintained a good financial position compared with recent years. The general fund balance was at about $2.3 million.
"I would say that overall the county is in fairly healthy condition financially, given the times," he said. "You've done a great job maintaining your fund balance, you've done a great job maintaining your solvency."
The county's overall net assets in cash are around $11.8 million, up from last year's $10.8 million. Total net assets are around $48 million in value, an increase from $47.7 million last year.
County debt increased to $3.5 million versus last year's $2.2 million. Rukkila said the change is largely attributable to the construction of the new solid-waste facility in Atlantic Mine.
The county's assessed value is $1,068,175,344, up 0.6 percent from last year, Partanen said. The county's taxable value went up even more, rising to $798,049,072, up 3.4 percent.
Assuming all residents paid their taxes, property tax income would go up by $162,286 to $5,027,709, Partanen said.
There is a 33.8 percent spread between taxable and assessed value in Houghton County.
The city of Houghton accounts for the largest percentage of assessed value (13.8 percent) and taxable value (15.9).
In other action, the board:
declined a $27,000 offer on lots 3, 4 and 5 of block 26. The land was appraised at $37,500.
appointed Russell Gronevelt to the Houghton County Road Commission.
appointed Houghton-Keweenaw Recreational Authority representatives: Lori Hauswirth for summer non-motorized, Glen Tolksdorf for winter non-motorized, Dean Woodbeck for winter non-motorized and Larry Butala for winter motorized.
approved $15,800 for work at the Houghton County Probate Court office. The work will include installing partitions for greater privacy due to the number of sensitive documents handled by the court.
appointed Barry Fink to the Copper Country Mental Health board.
rejected a U.P. Engineers & Architects proposal to study a jail expansion in order to bid it out to multiple companies.
approved an updated contract with the Western Upper Peninsula Health Department.


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Here's how RW members rated this race in the past (95 votes).
In short: An excellent training run with spot on water stationsDate of review: March 22, 2009
In short: A nice friendly race In full: From picking up numbers to crossing the finishing line the organisers did a good job - hats off to the cadets that handed out the water and encouraged everyone . This was not as comfortable run as I expected getting cramp at 8 miles didnt help but I will be back next year - well done allDate of review: March 22, 2009
In short: Nice race, made a change from a long training run.In full: The A20 is one of my out and back long training runs for, so I know the pathway quite well (and the problems that would occur with people running two abreast). I surprised myself with my time, though, and it made a nice change to get up to the top of the downs and into the lanes. The organisation was great. Plenty of parking, picking up chip and number on the day was smooth, plenty of loo roll(!), timing chip and rolling start seemed to work well (as there's not enough room on the pathway (pavement) for a real mass start). The cadets did a sterling job with the water stations. The hill at half way made it a bit more interesting. Whilst the race HQ at the hotel was fine, I didn't make as much use of the facilities that were supposedly available post race (swimming / sauna), as I only live a couple of miles away, and wanted to get home, but I think that if you'd travelled a fair distance then that would have been a bonus. I'll be doing it again.Date of review: March 22, 2009
In short: A race which can be improved upon.In full: I think that this race can be improved. The A20 road section was long and tedious. There were clear roads off this which could have been added to those already identified for this race. This would have added to the scenic side of things. The hill was not as long and steep as thought to be by most people. There could have been clearer instructions regarding the rolling start. It was identifeied that the mass went off at 9.30am and slower runners could start from 9am onwards. I decided to run with mass but on arrival at 9.15am it was obvious that they had mostly all gone off well before. Having said that i found it very motivating to catch and pass a lot of runners. I finished well ahead of my planned time so was well pleased.Date of review: March 22, 2009
In short: bit busy on roads, but rolling start is a winnerDate of review: March 22, 2009
In short: did what it said on the tinDate of review: March 22, 2009
In short: Great race.Big feel good factorIn full: Really enjoyed it. Lots of flat, couple of steep hills, a few downs, a bit of everything. lots of sunshine but a cool breeze. Tricky start with so many squeezing down a narrow path but we were warned about that. Great momento, made a change from a medal. Lots of water stations, well done cadets. Friendly bunch. I did 2hrs 30, so good prep for the London marathon next month. Could they extend it to 18 miles ?? Off for a cold beer !Date of review: March 22, 2009
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Mini-Guinea San Diego, April 2010, day 4
Today's Group 1 class finished off Zaouli 6. We spent quite a bit of time at the end of the class having fun, playing Zaouli and using breaks 5 and 6.
Group 2 is struggling a bit with Zaouli 7 and isn't through learning the break yet. About a third of it still remains to learn.
The pyramid class continued to work on Mamady's insane break (and actually finished it--sound clip below). During the pyramid class, Mamady passed on a lot of interesting info. First up, I got the origin of this break wrong: Mamady didn't do this in his Ivory Coast days in the Eighties, but earlier, in Guinea in 1977, which is when he composed the entire pyramid.
Mamady related quite a bit of the history of the ballets. Basically, the early ballets were modelled on the European ballets, where the orchestra was hidden in an orchestra pit, so it wouldn't distract the audience from the dance. With the African ballets, they did the same, only the musicians were hidden in the side stage. (If you watch early Ballet Africains videos, you don't get to see any musicians.)
Mamady (at Ballet Djoliba) and Famoudou (at Ballet Africains) had both been trying to get the musicians involved a little bit more in the performance. So, occasionally, when there was a particularly outstanding solo dancer, the lead djembefola would come out on stage and be visible while he marked the dancer's steps, but the remaining musicians remained hidden.
On one occasion, Sekou Toure was watching a rehearsal and came up on stage to congratulate Mamady and the ballet director on the outstanding performance of the musicians. With that in his pocket, Mamady approached the director with the idea of putting the musicians on stage to perform his pyramid. (The idea of a rhythm pyramid had started some time earlier but, up to that point, the pyramids were short and not very complex.) The director could hardly refuse after the president had just personally remarked on the quality of the musicians, so Mamady got his chance.
When they first played the pyramid for the remainder of the ballet, the main comment was that it was great, but too long--it had to be shorter. (This was a ground-breaking and quite radical change for its day, giving the musicians center stage, when they previously been carefully hidden away). In the end, they performed the version that Mamady is teaching us right now. The break alone is about three minutes long. Technically, it's not hard; the biggest problem is remembering it all. (But we are doing well--it's hanging together nicely already and will get better over the next few days.)
By the way, essentially the same break is on Mamady's Afö CD, at the end of Moribayassa. Mamady said that, once they had performed this pyramid on stage, that was the end of anyone ever hiding the musicians again for a ballet performance. So, this pyramid is special because it is the first really long one, the first one to give center stage to the musicians, and because it changed the way ballets presented themselves thereafter.
I've uploaded a sound clip of the break in media secion.
Last edited by michi on Fri Apr 30, 2010 7:16 am, edited 2 times in total.
4 Comments Viewed 123130 times
Re: Mini-Guinea San Diego, April 2010, day 4
Thank for this info Michi
Re: Mini-Guinea San Diego, April 2010, day 4
nice. I learned that break at the first US camp (before they called it Mini Guinea) in 2004 in valencia, CA. good stuff!
should i shave my moustache?
Re: Mini-Guinea San Diego, April 2010, day 4
thanks michi! in the 1968 performance of les ballets africains (anniversary of the united nation's declaration of human rights), famoudou konate is featured soloing. the other musicians are kind of hidden away.
what year was this pyramid created, and what rhythms were originally in it?
Re: Mini-Guinea San Diego, April 2010, day 4
The pyramid was created in 1977. I can be sure of only the first rhythm in the pyramid, which is Sira. Because it took so long to learn the break for that, Mamady deviated from his original plan and changed the remainder of the pyramid to something that was achievable. Today, he apologized for having only two 6/8s--he said he did this so that people would have chance to solo (because most people find it easier to solo to a 4/4 than a 6/8). Still, we went through the whole thing today, and it's starting to sound very impressive. I look forward to the performance on Saturday evening.
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Guest posting here from the Mozilla Taiwan (MozTW) community.
We just had COSCUP, the biggest open source conference in Taiwan, last weekend. This year, MozTW community once again used all its power to
overthrow support the COSCUP staff. Mozilla not only sponsored COSCUP but also invited Paul Rouget, Web Evangelist, to Taiwan to give a talk entitled "HTML5 and Friends: intelligence client side" about recent development of HTML5 and its capabilities.
As Paul came here from as far as Berlin, we didn't want to let go of the chance to have further interaction with him. After Tiramisu Tim Dream, our beloved, full of passion, MozTW Web developer had a discussion with friends from Opera Taiwan, we decided to hold a mini-workshop entitled "Beyond HTML5: Dialogue between Web Developers and Browser Experts" in which Zi Bin Cheah, Web Standards Expert, from Opera would be giving a talk, along with Paul.
Paul firstly introduced HTML5 features that are already implemented, and then the recently announced WebAPI project. The projet includes DOMCrypt for client side encryption/decryption, Notifications for service notification, Mouse Lock/Capture API for game developerment, WebUSB for controlling USB, WebVibrator which sounds just
erotic funny, Camera for video capturing, Orientation/Accelerometer for device activities, WebGL/Canvas for displaying, WebTelephony/WebContacts/WebSMS for telecommunication stuff, and WebNFC and so on.
Through this endless series of cutting edge APIs, Mozilla hopes to break the gap between web pages and mobile devices, and finally enables Web developers to build full-fledged (and unimaginable?) services. In the process of developing these APIs, the relevant specifications and prototype implementations will be submitted to W3C in order to turn these APIs into Web standards and benefit everyone in the world.
Zi Bin of Opera then shared several HTML5 demos with us like HTML5 games under hardware acceleration, getUserMedia for getting phone camera image and then CSS3 Transform for ruining the image, WebRTC for implementing
Skype Killer video conferencing on Web pages. He also demostrated the potentials of making games using these technologies.
Finally, Zi Bin gave a demo on Opera Dragonfly, the remote bug fighting technology for mobile pages, and once again gave us a *Never Live Demo* lesson.
And then the big show began. The panel had the two speakers and Kenny, the Team Contact of the W3C HTML5 Chinese Interest Group as the moderator. Kenny prepared various intense questions such as "What should Web developers do now that different browsers implement different thing?", "What benefits do we get by having these new features when we are making Web pages but not Web applications?", "Among these new features, what makes you the most excited?", "Mozilla and Google keep inventing new APIs but ignores various features in the HTML5 spec. Why?" Paul and Zi Bin gave excellent answers to these questions.
"People who are passionate about the future of the Web should go deep into it, either via investigating into the technology, experimenting with new features, participating in the community activities, joining discussions in HTML5 Interest Group and so on," the two speakers reiterated.
(comic illustrating the Beyond HTML5 event by MozTW community member 電腦君(polliwog) )Slides of the two speakers:
Link to the slides, navigate via left/right keys.
We would also like to thank those who helped with the event: from Opera, Peko, from MozTW community Peter, shadowcrow and our Captain Bob, who really wanted to come to the event but didn't make it due to heavy workload. Poor Bob!
More information:
Opera@COSCUP 2011 and Beyond HTML5 | Opera Taiwan
HTML5 Chinese Interest Group | zibin
HTML5 Slides Module – DZSlides by Paul Rouget
φ Reported by Irvin, correspondent of Mozilla Links Traditional Chinese Edition, and translated by Kenny.


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Why not step out of the box and try this funky short hairstyle. This model has her hair short in the back and around the ears with long layered bangs at the front and layering as well on top.The hair is neatly cut around the nape and ears. The layering gives body to the hair.This hair colouring is dark brown.
Gary Gill - Monroe Hairdressing Photography: Daniel O'Connell Make-up: Irena Rogers Products: Wella Professionals Clothes Stylist: Neil Stuart


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Importing Works of Art into Canada
Original engravings,prints and lithographs Classifed under Chapter 97 of Customs Tariff are defined as "impressions produced directly, in black and white or in colour, of one or of several plates wholy executed by hand by the artist, irrespective of the process or of the material employed by him, but not including any mechanical or photomechanical process."
Original Sculptures and Statuary under chapter 97 the Customs Tariff explains "…does not apply to mass produced reproduction or works of conventional craftsmanship of commercial character, even if these article are designed or created by artists."
Paintings, pastels and drawings that are original pieces executed by hand are also duty free so long as they are not hand painted or decorated manufactured items su
ch as collages or decorative plaques.Other types of paintings produced in a country with no free trade agreement with Canada will be charged a %5.5 duty upon importation plus and GST/HST.
Antiques defined as items over 100 years old and are duty free. In fact under Chapter 99 commercial importations of anything 50 years or older (other than spirits or wines) by the time of accounting is duty free.
Printed Posters and Photographs are duty free and classifed under Chapter 49 of Customs Tariff, GST/HST applies.
Any questions?
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ATI Technologies has seen some criticism by enthusiasts for the lack of its own south-bridge chip, which is also sometimes referred as I/O controller, and is about to introduce a brand-new design of the media and communication chip known under SB600 code-name.
Billy Wang, vice president for Asia Pacific and
Earlier press reports indicated that ATI's code-named SB600 south-bridge series will feature Serial ATA-300 with RAID capabilities, 10 USB 2.0 ports, high definition audio and other important capabilities. According to some, the new series of I/O chips will get significantly higher performance in general as well as very low power consumption. The SB600 is projected to allow ATI to offer functionality on par with the other leading chipset designers,
According to market research firm Mercury Research, ATI Technologies commanded 9% of the whole chipset market in Q4 2005, just slightly outpacing arch-rival Nvidia Corp and Silicon Integrated systems, but far behind market leaders Intel Corp. (57%) and Via Technologies (16%). In the same quarter the company shipped 18% and 6% of core-logic sets for AMD and Intel processors, respectively.


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Neoseeker : Oogity_Boogity_Boo : Collections : Prototype
Seems like there's no activity started yet! Why not make the first one?
Community feeds
- "a gory and and good game with a good free roaming element to it but is very repetetive and needs a better variety of beasts Prototype"nasty nappa Jun 19, 11 10:24am
- "just bought this, sorta like the hulk for wii or ps2 but its way better and better graphics, awesome limb transformation,9.8/10 Prototype"deathreaper82 Mar 5, 11 7:12pm
- BOONaMAi_Reedbkwrdz Nov 7, 10 9:17pm
- "AMASSING Game! :D :D :D :D :D This Is One Of My Favourite Games And I'm Only Praying For A Number 2 I Highly Recommend It Alex Mercer... "HyenaBonz Aug 15, 10 11:31am
Screenshots (more screens)
Latest forum messages
- Scan button
Reply by , posted on Sep 23, 16
- 'The stolen Body'-Mission does not end
Reply by , posted on Dec 31, 15
- prototype the stolen body problem
Reply by , posted on May 13, 15
- Prototype 3 ideas
Reply by lilkoi98, posted on Feb 18, 15
- If you could have one power.....
Reply by Kristyangeljackets, posted on Nov 29, 14


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Missing from National African American History Month? Radical Black Tradition, Muslims.
All too often the African American History month is reduced to a mantra of "integration" and "co-existence" rather than one of liberation. This leads to leaving out the radical black tradition, as well as legacy of Muslim African Americans.


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A number of branches of mathematics have some sort of implicit function theorem. These guarantee that we can define functions implicitly, rather than explicitly. For example, we can define the function f from the positive reals to the positive reals by the relation f(x)^2 = x. In this case we can write an explicit formula, f(x) = x1/2, but the implicit function theorem gives quite general conditions when the implicit equation defines a function uniquely, even when it is very hard to write an explicit formula. We have something similar in the theory of datatypes. We define the list type implicitly in terms of lists: L(X) = 1+X L(X). There is a unique smallest type (and unique largest type) that satisfies this equation and we use such equations in Haskell programs to uniquely specify our types. (Haskell uses the largest type.)
Provability logic also has a kind of implicit function theorem. Consider the following function:
> f0 p = Neg (Box p)Suppose the equation p <-> f0 p had a solution. Then we would have a proposition that asserts its own unprovability. In fact, we know such a proposition: the Godel sentence from Godel's first incompleteness theorem. However, the Godel sentence uses a clever Quining technique to make a proposition that makes assertions about its own Godel number. We can't express such a thing in the language of provability logic. However, consider Godel's second incompleteness theorem. This tells us that if PA can prove its consistency then it is in fact inconsistent. Or to turn it around, if PA is consistent, then PA can't prove its consistency. Asserting that PA is consistent is the same as ◊⊤ (because asserting that ⊤ is consistent with the rest of PA is the same as saying the rest of PA is consistent). So Godel's second incompleteness theorem can be written in provability logic as ¬◻(◊⊤)→◊⊤. Using the methods of part one we can show that ◊⊤→¬◻(◊⊤) is also valid. So Dia T is the solution to p <-> f0 p:
> test0 = valid $ let p = Dia T in p <-> f0 pConsidered as a data structure, notice how f0 places its argument inside a Box. Consider just the functions Prop -> Prop that (1) simply copy p into various places in its return value (ie. that don't analyse p in any way) and that (2) put all copies of its arguments somewhere inside a Box (possibly in a deeply nested way). We'll call these 'modalising' functions. Then there is an amazing result due to Solovay:
The Fixed Point Theorem
If f is modalizing then it has a unique fixed point in provability logic. (Unique in the sense that if p and q are fixed points for f, then p <-> q is valid.
Our goal in the next post in this series will be to implement an algorithm to find these fixed points.
Think about what this means. We can make up any old function that has this property and find a corresponding Godel-like theorem. For example, pick
> f1 p = Box p --> Box (Neg p)This has a fixed point p = Box (Box F) -> Box F which we can test with
> test1 = valid $ let p = Box (Box F) --> Box F in p <-> f1 pOr in English (quoting verbatim from Boolos) "a sentence is equivalent to the assertion that it is disprovable-if-provable if and only if it is equivalent to the assertion that arithmetic is inconsistent if the inconsistency of arithmetic is provable". (That's a good argument for using provability logic instead of English!) These are the generalisations of Godel's theorem in my title.
But there are many other important consequences. The solution to this fixed point equation doesn't involve any self-reference (because we can't do self-reference in provability logic as we have no way to talk about Godel numbers). Self-reference is less essential than you might think - we can solve these equations without using it.
At first the fixed point theorem seems like a positive thing: we can crank out as many of these theorems as we like. But there's also a flip side: it says that once we've proved Lob's theorem, there aren't any more techniques we need in order to construct fixed points. So there aren't any funky new variations on what Godel did, waiting to be discovered, that will give us a bunch of new fixed points. We have them all already.
In order to find these fixed points I'm going to use the runTableau function we wrote last time. But that's for the next article in the series. In this post I want to put it to a simpler use:
Automatically Drawing Tableau Diagrams
First we'll need a very simple library of functions for drawing ASCII art diagrams. We'll represent a drawing simply as a list of ASCII strings, one for each row. Think of diagrams as forming a box. The width of a box is the length of its longest row:
> width box = foldr max 0 (map length box)Sometimes we'll want to pad the length of the rows so that they all have the same length:
> pad len b a = a ++ replicate (len - length a) bThe aside function allows us to 'typeset' one box next to another:
> aside a b = let w = width a > h = max (length a) (length b) > a' = pad h [] a > b' = pad h [] b > a'' = map (pad w ' ') a' > in zipWith (++) a'' b'We can draw nice frames around our boxes:
> frame a = let w = width a > h = length a > strut = replicate h "|" > rule = "+" ++ replicate w '-' ++ "+" > in [rule] ++ strut `aside` a `aside` strut ++ [rule]And the rule for disjunctions requires us to draw side by side boxes with a vertical line between them:
> alt a b = let h = max (length a) (length b) > strut = replicate h " | " > in a `aside` strut `aside` bGenerating diagrams is now a matter of generating a diagram for each of the 'hooks' in our algorithm:
> diagramRules = TableauRules {We'll modify the rules so that instead of simply returning a Bool to indicate closure we return a pair. The first element is a list of strings representing the rows of the ASCII art, but the second element plays the same role as before:
> closes = snd,These are the functions that handle discovery of a contradiction. They draw a "X" in a circle to indicate this:
> foundF = \_ -> (["(X)"], True), > foundContradiction = \_ -> (["(X)"], True), > open = \_ -> ([], False),We deal with conjunctions simply by listing the two subpropositions that went into them:
> conjRule = \a b -> first ([show a, show b] ++),For disjunctions we draw the diagrams:
> disjRule = \p a b (tl, lb) (tr, rb) -> > (([show a] ++ tl) `alt` ([show b] ++ tr), lb && rb), > doubleNegation = \q -> first ([show q] ++), > combineWorlds = \(t0, b0) (t1, b1) -> (t0 ++ t1, b0 || b1), > processWorld = \_ t -> t,When we create a box for a new world we 'import' some propositions from the parent world. We mark these with an asterisk:
> tableau = \br (t, b) -> (frame (map (("* " ++) . show) br ++ map (" "++) t), b) > } > diagram p = do > let (t, b) = runTableau diagramRules [Neg p] > mapM_ putStrLn t > print bNow we can prove that we really do have a fixed point of f1:
> diagram1 = diagram $ let p = Box (Box F) --> Box F in p <-> f1 pYou may want to pick a really small font and stretch your terminal wide before you run that:
See how every box ends in an (X), just as we want.
To run the code above, just append this article to the previous one to make a single literate Haskell program.


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Doc's Lakeside Seafood and Steakhouse recently raised $2,103.50 for Thompson Health's Breast Cancer Patient Navigation Program, which provides women in our community free access to early detection services.
During the month of October, Doc's featured an omega-3 seafood trio in support of breast cancer awareness. Half of these proceeds went directly to the Breast Cancer Patient Navigation Program. In addition, Doc's held a formal fundraiser at the end of the month.
The funds raised for the Breast Cancer Patient Navigation Program will support the services that Thompson's navigation team provides at no cost to the patient. These services include
The team includes a mammography nurse, a social worker, a breast health nurse specialist, a pre-admission nurse, a diagnostic imaging nurse and a certified lymphedema therapist. For more information, call (585) 396-6061.


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VICTUS BATS Model ME8 Adult Wood Baseball Bat
Brand: Victus
Product Code: VSME8
Availability: Custom Made To Order
Product Code: VSME8
Availability: Custom Made To Order
Price: $96.00
Extended Barrel, thin handle and density that just meets minor league density requirements. The ME8 is perfect for any hitter looking for a large hitting surface while maintaining balance.
|Custom made to order just for you. Please allow 2-4 weeks for delivery in most cases
|Tapered Knob
|1 1/4" Bottom Hand
|15/16" Top Hand
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|Choose from Elite MLB Grade Ash, or prized Pro Ink Dot Certified MLB Grade Maple or Birch
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Nutty Sweet Potato Soup
Recipe courtesy of Ellie Krieger
- Healthy Appetite with Ellie Krieger
- 1 tablespoon canola oil
- 1 large onion, diced (about 2 cups)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon peeled and grated fresh ginger
- 1 large sweet potato, peeled and cubed (2 cups)
- 6 cups low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes, with their juices
- 2/3 cup creamy natural peanut butter
- 2 teaspoons honey
- 1/2 cup chopped scallion greens (about 3 scallions)
DirectionsWatch how to make this recipe.
Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Calories 290; Total Fat 18g (Sat Fat 3.5g, Mono Fat 9g, Poly Fat 5g); Protein 14g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 260mg
Recipe Analysis Note: Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
2007 Ellie Krieger, All Rights Reserved
CATEGORIES:View All
Cooking Tips
More Recipes and Ideas
Sweet Potato Soup with Blue Corn Tortillas
Recipe courtesy of Bobby Flay
Creamy Sweet Potato and Rosemary Soup
Recipe courtesy of Giada De Laurentiis
Quick Apple and Sweet Potato Soup
Recipe courtesy of Sunny Anderson


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Medicaid expansion in Pennsylvania critical, hospital advocate says
HARRISBURG, Pa. - The head of a lobbying group for Pennsylvania hospitals said an infusion of federal Medicaid dollars is key to reducing $1 billion a year in care for patients without insurance.
Andy Carter, president and chief executive officer of The Hospital and Healthsystem Association of Pennsylvania, said Monday the group is working with Gov. Tom Corbett to win approval for his unique plan for spending the federal money.
Corbett proposes to use the money to buy coverage for the uninsured instead of expanding the state Medicaid program.
Carter told business people and journalists at a Pennsylvania Press Club luncheon the administration's proposal would provide coverage for at least 350,000 uninsured residents.
He said most observers believe Pennsylvania will achieve close to universal coverage regardless of how the federal money is spent.
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Clark leads DHS past Pine Valley, 47-43
OBSERVER Staff Report
SOUTH DAYTON – Lacey Clark had a game-high 23 points and 15 rebounds, helping lead the Dunkirk Lady Marauders (9-4) past the Pine Valley Lady Panthers (6-7), 47-43, Saturday during non-league girls basketball action.
"Lacey played unbelievable," Dunkirk head coach Sarah Bogardus said. "She had a great all-around game. She was in foul trouble in the first half and came out and played relentless in the second half and really pieced together a nice overall game."
Clark finished 9-of-14 from the floor and 5-of-7 from the charity stripe, as the Lady Marauders defeated the Lady Panthers for a second time this season, having won 52-49 on Dec. 27.
"She was just a beast on the boards," Bogardus added of Clark. "She controlled the boards single-handedly.
Dunkirk fell behind 14-9 after the first quarter, and 21-17 at the break, before outscoring Pine Valley, 16-9, in the third to take a 37-26 edge into the final stanza. The Lady Marauders outscored the Lady Panthers, 14-13, in the fourth quarter to hold on for the win.
"It was just an intense game," Bogardus said. "Up and down the court, there was lots of energy and intensity. It was a great non-league game for us to play in. both teams played really well and intense for 32 minutes.
Pine Valley played great, aggressive defense," Bogardus continued. "And I think we were able to match that pressure, in the second half especially."
Khee Nance chipped in nine points, six rebounds and five assists in the win while Jessica Gifford added seven points and three assists.
For the Lady Panthers, Kayla Mansfield had a team-high 14 points and nine rebounds while adding five steals. Kaleigh Brunswick chipped in nine points and three assists, Alex Bentham added seven points and three assists and Laural Killock charted six points and five steals.
Dunkirk will be back in action Monday, when it faces arch-rival Fredonia at home. Pine Valley is off until Thursday, when it meets Panama.


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Chamber to host series on health care act
ALPENA – There are a lot of questions and concerns attached to President Barack Obama's health care plan, which is why the Alpena Area Chamber of Commerce is hosting a series of five forums from April 10 until June 5 where health and business professionals will explain the new law and the impacts it will have on all.
Executive Director Jackie Krawczak said the chamber decided to hold the events because many store owners are concerned about what the Affordable Care Act law will do to their businesses.
"What we have noticed is everyone is aware of the law, but people have either decided to dig deep into it to see what it means to their businesses or shut themselves off from it," Krawczak said. "It is such a huge and overwhelming piece of legislation that it is difficult to know what it means for your business. Plus it is changing every day. That is why we decided to do the five part series."
Krawczak said each of the sessions will cover a different topic of the law and will be explained by professional who know the ins and outs of the act. She said the first session will feature attorney Mindi Johnson, who will talk about what it means for businesses and what the penalties are if you don't do what your supposed to .
The second session will feature a panel of agents and an insurance provider who will talk about what local agents can expect from the health care plan and in turn what people can expect from them because of this legislation.
Health care provider and pharmacists will talk about how they will be impacted by the law in the third seminar and the fourth will address how the government will enforce the law and what the cost of enforcement will be. Krawczak said the final session will be an overall summary of what was addressed in the previous meetings and also provide a chance to explain any new developments with the law.
Krawczak said the local business community has questions about what is in store once the law is fully implemented and the five sessions will prove details they need to create a business strategy to coincide with the new law.
"I would say the business owners are hungry for information. I wouldn't say they are excited about this," Krawczak said. "At this point people don't even really know what questions to ask. Even the agents don't really know what is going on or what is going to happen. This is really scary because this is so big. It is a huge piece of legislation and it affects so many people in such a variety of ways that if you don't have the time to dig deep into it on your own it is overwhelming and that is why we thought it is important to do this."
The April 10 and 24 sessions will be held at the Alpena Community College from 8-10 a.m. Session three's location will be announced before the May 8 event. The May 22 and June 5 sessions also will be at ACC at the same time.
For more information call the Alpena Area Chamber of Commerce at 354-4181.
Steve Schulwitz can be reached via email at firstname.lastname@example.com or by phone at 358-5689. Follow Steve on Twitter ss_alpenanews. Read his blog, Upon Further Review … at www.thealpenanews.com


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Eidon Mineral Supplements, Ionic Minerals, Electrolytes, Liquid Concentrate, 2 oz (60 ml)
- You earn loyalty credit for every order you place at iHerb!
- Loyalty credit is equal to 5% of the value of your order, excluding shipping charges.
- Your loyalty credit will be applied towards your next order as soon as your current order has shipped.
- Your loyalty credits are valid for up to 60 days from the date of your last purchase.
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Expiration Date:?Oct 2019Expiration Date
The length of time for the expiration date or "best used before" date depends on the type of product, as well as the brand.
Perishable items (such as flax oils or certain probiotics) generally have shorter expiration dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage (freezer or refrigeration unit) for maximum freshness.
Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
Shipping Weight:?0.23 kgShipping WeightThe Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
- Product Code: EID-00040
- UPC Code: 640923000406
- Package Quantity: 2 oz (60 ml)
- Dimensions: 3.3 x 3.3 x 11.4 cm , 0.14 kg
- Mineral Dietary Supplement
- A Balanced Blend of All Essential Electrolytes
- 30 Servings Per Container
- Suited for Vegan Diets
- Easy to Swallow
- Gentle On the Stomach
- Purity You can See, Taste and Feel
Eidon Electrolytes: Electrolytes are truly the "Spark of Life" and are rapidly depleted during acute physical or emotional stress and continuously imbalanced by chronic stress. Imbalances, or deficiencies can impact our body detrimentally causing anything from mild distress to complete loss of consciousness or death. Eidon electrolytes are in an ionic rapidly absorbable form immediately available to the body's cells.
Suggested Use
30 drops per day, (2 ml) in 8 oz of juice or water.
Other Ingredients
De-ionized water
No sugars, starch, artificial colors or flavors.
No added preservatives. No animal by-products.
Gluten Free.
Store at room temperature, tightly closed.
Keep out of reach of children.
|Supplement Facts
|Amount per serving
|Chloride (from electrolytes below)
|173.8 mg
|Potassium (as potassium chloride)
|50 mg
|Magnesium (as magnesium chloride)
|27.75 mg
|Sodium (as sodium chloride)
|27.75 mg
|Calcium (as calcium chloride)
|2.62 mg
|Chromium (as chromic chloride)
|37.5 mcg
|Sea water (as salt water)
|0.28 ml
|* Daily Values (DV) not established.


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Chuck gives broccoli and Brussels sprouts the respect they deserve.
Here's how to prepare, cook, store and shop for Brussels sprouts.
Dried cranberries add sweetness to Sunny's Crunchy Brussels Sprout Salad.
Watch how to make your Brussels Sprouts better with pancetta in 1 minute.
Simplify your holiday cooking by roasting several vegetable in one pan.
In a minute, learn how to make Brussels sprouts even better with pancetta.
Roasted Brussels sprouts bask in a bacon, mustard and walnut vinaigrette.
Bacon and Granny Smith apples zing up these Sherry-Dijon Brussels Sprouts.
Giada roasts root vegetables with Brussels sprouts and dried herbs.
Sunny pan-roasts Brussels sprouts in bacon fat and tops with more bacon.
Get Cooking Channel on your TV.


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The Shade Hotel is such a cool and stylish luxury hotel in Manhattan Beach and it was the perfect place for this shoot. Aaron Young shot all the goodies you're about to see and it all couldn't have happened without the amazing Constance Curtis!
We had two floral concepts going on, and these upcoming pictures are the first concept.. A little bit of romance mixed with a lot of pretty in muted tones, all carefully designed with blush garden roses, lavender roses and ranunculus, ivory hydrangea and lisianthus, with touches of gold.
We then swapped out the arrangements with our second concept.. Something different. Still pretty, still romantic, but a lot more bold!
We used the most amazing King Protea with burgundy astilbe, peach garden roses, dark dahlias, pink lisianthus and gilded accents. Here are some close ups of our center arrangement..
And now for the pretty little details… berries, gilded fruits & succulents, wax dripped candlesticks, crystal decanters, and lets not forget the gorgeous chevron table runners!
We loved working with Constance and Aaron!
Shoot Location: Shade Hotel / Event Design: Constance Curtis Events / Photographer:Aaron Young Photography / Floral Design: The Vines Leaf / Rentals: Classic Party Rentals /


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Local sales tax figures looking good so far
MARSHALL – It's been roughly a year since the first of three new local sales taxes went into effect in Marshall, and local officials say the results so far are good news for construction of a regional sports center.
Marshall City Administrator Ben Martig presented quarterly sales tax figures for 2013 to the Marshall City Council this week, and sales tax collections in 2013 were better than expected, he said.
The sales tax revenues will help fund construction of a regional amateur sports center and expansions to the Minnesota Emergency Response and Industrial Training (MERIT) Center in Marshall.
"It's great news for the community that this is working out as anticipated," Roger Madison, chairman of the Southwest Minnesota Amateur Sports Commission, said this week. If revenue levels continue to do well, it will help make the sports center a draw for the Marshall area, he said.
While the numbers are a positive sign, Martig and Madison said supporters of the regional sports center will still need to pursue state funding in order to build features, like a second sheet of ice.
Marshall put three local sales taxes into effect in 2013: a one-half percent general sales tax, a 1.5 percent lodging tax and a 1.5 percent tax on prepared food and beverages. The taxes are meant to generate capital and operating revenue for the regional sports center being planned for Marshall, as well as expansions to the Minnesota Emergency Response and Industrial Training (MERIT) Center.
Comparing year-to-year totals isn't really possible yet for the local taxes. The one-half percent general sales tax went into effect in April 2013, and the 1.5 percent lodging and food and beverage taxes went into effect last summer. And because the state of Minnesota acts as the collector for the general sales and food and beverage taxes, there's a short delay before the city receives the full tax payments, Martig said. However, quarterly tax totals with initial estimates shows the actual taxes collected are close to, or even above, predictions.
"It's very good news for the (sports center) project," Martig said.
A total of $47,176 in lodging taxes was collected in 2013, Martig said. In both the second and third quarters of the year, actual taxes ended up being fairly close to estimates. In the fourth quarter, however, the city collected $19,487 in lodging taxes, compared to an estimate of $16,279.
The city collected a total of $206,531 in food and beverage taxes in 2013. While actual taxes collected were about $6,000 below estimate for the third quarter of the year, the total for the fourth quarter was higher than expected. A total of $106,688 in food and beverage taxes was collected in the fourth quarter, compared to an estimate of $98,330.
While the half-percent general sales tax brought in less revenue than expected at first, it ended up bringing in more than expected in the third and fourth quarters of 2013. A total of $989,598 in general sales taxes was collected last year.
While totals aren't complete for all of 2014 so far, Martig said, the city did receive $11,979 in lodging taxes for January and February, $31,447 in food and beverage taxes in January, and $105,289 in general sales tax for January.
Martig said the projections for the sales tax totals were made with the help of financial consulting firm Springsted, and will be the same projections used in the bonding process for the sports center and MERIT Center expansion. Martig said he expected the city council will take action on the bonds sometime in the next two months.
Supporters of the sports center and MERIT Center projects say that while the local sales taxes appear to be generating the revenue they're supposed to, additional funding is needed to build the full range of features planned for them. Without state funding, construction may have to proceed on a scaled-back version of the sports center, with one ice arena instead of two. A driving track for training at the MERIT Center would also have to be scaled back.
All phases of the sports center and MERIT Center projects will be built, Madison said, but additional state funding could help it get done now, instead of later.
"We will do it, one way or another," he said.
For now, Madison said, supporters are waiting to see how the Minnesota Legislature responds to funding requests. The sports center project was included in Gov. Mark Dayton's $986 million capital investment package for the 2014 session, and District 16A Rep. Chris Swedzinski is authoring part of an amendment to the Minnesota House's construction package that would include $1.5 million for the MERIT Center.


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56/108 Gates of Dharma Illumination
by, 02-14-2014 at 02:56 AM (1458 Views)
February 14, 2014
The Fifty-sixth Gate
The four right exertions are a gate of Dharma illumination; for they eliminate all evils and realize many kinds of good.
The four right exertions :
1) to prevent bad that has not yet occurred,
2) to cause bad that has already occurred to be extinguished,
3) to cause to occur good that has not yet occurred,
4) to promote the good that has already occurred.
Exertion / Restraint :
vigorous action or effort / the act of holding back, controlling, or checking.
May we together with all beings
Reflect on the four right restraints
That we may remove evils and promote good.
仁道 生開 - Jindo Shokai "Open to life in a benevolent way"
Just another itinerant monk; go somewhere else to listen to someone who really knows.


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The New England Patriots are bringing in three players with a combined 16 Pro Bowl appearances for visits Friday.
In addition to safety Adrian Wilson and defensive end John Abraham, the Pats will host former Indianapolis Colts defensive end Dwight Freeney, according to a person informed of the visit. The person, who spoke to USA TODAY Sports on condition of anonymity because the team doesn't comment on free-agent meetings, said Freeney is already in New England.
Despite all the combined personal accolades, there's only one Super Bowl ring among the three. These guys are aging, for sure, but also hungry.
FREE AGENCY: Winners and losers so far
MOVES: All of Thursday's action
The person said Freeney also remains in play for the Denver Broncos, who continue to have a contract stare-down with defensive end Elvis Dumervil. The Broncos want Dumervil to take a pay cut and he has countered with a proposal to take only minimal slashes to his salary. Dumervil's $12 million salary for this season becomes guaranteed on the fifth day of the league year (Saturday), so a resolution is coming, one way or another.
The Patriots are obviously looking to add experience and reliability to what has been a young, inconsistent defense over the past few seasons. The presence of both Abraham and Freeney, who could both be added to the roster and aren't being played against one another, means they're also looking to upgrade their pass rush on the edges.
The Pats were tied for 15th in the league in sacks last regular season with 37. Rookie defensive end Chandler Jones had five sacks through six games but only one in the next 10 (including the postseason). Abraham and/or Freeney could show last year's first-round pick a thing or two about getting to the quarterback.
Abraham was cut by the Atlanta Falcons recently despite coming off a 10-sack season. He'll turn 35 in May, so money, age and durability were all a concern. Abraham was slowed by an ankle injury in the playoffs. Still, Abraham played in all 16 regular-season games last year and hasn't missed more than one game in any season since 2006.
Abraham is the active sack leader with 122 in his career and told USA TODAY Sports in December he's trying to add to that number to help solidify a Hall of Fame resume. He thinks he can get three more years out of his "raggedy, old body."
Like Abraham and Freeney, Wilson is a smart, durable veteran. The 33-year-old Wilson was released by the Cardinals after 12 seasons in Arizona. After all of that losing, he could use some sustained success over the past few years of his career.
The Patriots are surely after Wilson to help with a pass defense that was the fourth-worst in the NFL last regular season with 271.4 yards allowed per game. The Pats are also trying to re-sign cornerback Aqib Talib, who is being courted by a few teams, including the Washington Redskins.


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Red Coloured Conservative Pixie
Rock the trends with this smooth, sleek hairstyle. The hair is completely straight which can be obtained using a flat iron. How the hair is styled around the ears and at the forehead, leaves this style looking really classy.This haircut is short on the neck with the front and sides rounded cut.The red is a rich, intense colour. Work a glossing cream into the hair for added polish.
TOOLBOX Collection Hair: Patrick Kalle, Art Director Farouk Systems Europe & The Artistic Team Photographer: Ivo Rikkert Stylist: Marco Marcus Make up: Lydia Thann


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Dual Degree Social Work Programs: Where are the Programs and Where are the Graduates?
This article presents results of an exploratory study designed to survey the dual degree graduates of one large school of social work, and to report on the prevalence and types of dual degree programs offered at accredited schools of social work in the U.S. Quantitative and qualitative data were gathered from 72 dual degree graduates. Income, career trajectories, identification with social work, satisfaction with the decision to obtain a dual degree, whether graduates would encourage others to follow the dual degree path, and implications for the social work profession and social work education are discussed.
Dual degrees; social work education; interdisciplinary study; job market
Full Text:PDF
Copyright (c)
Indiana University School of Social Work
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Indianapolis, Indiana, USA, 46202
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