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By RICHARD SHAWSun Advocate publisher
A long time ago I spread holiday cheer by working at a soup kitchen in Salt Lake on Thanksgiving, helping those who had little to eat. What I found was a lot of people who complained about the food they were being fed and about the amount.
Being young and naive it was an eye opener. It was at that point that I realized that people who get things for free often don't appreciate them.
People often talk about the entitlement culture we have developed in our society. We have come to believe that certain things should be a given. Well in some cases, I think people are right.
Let's take the Internet. There are a lot of people who believe the Internet should be free. I don't disagree. The use of it should be free. But to believe that companies should supply the service to provide it for free or that all content on it should be free, is another matter.
The Internet is somewhat like AM or FM radio in this way. We can buy a receiver to get AM or FM and we can listen to the static on those bands for free. But when we listen to a broadcast, in one way or another we pay for it. With public radio our tax dollars and donations support it. With commercial radio we pay for it by having commercials run on it rather than listening to the music or the talk we want all the time without interruption.
The Internet is similar. There is a lot of static out there but instead of being white noise it takes the form of biased news coverage, pure opinion cloaking itself as news and many other interesting things. That's the point; much of it is interesting, but unreliable.
The web has been a great tool for almost everyone, but like all things it is how you use it. As with a firearm, it can be valuable and positive or it can be used to shoot yourself in your foot.
As a newspaper publisher, I often read the "news" about the demise of newspapers. Large papers have suffered in circulation almost universally. Small community papers have found varying circumstances; some have gained since the advent of the web, others have lost.
Presently we offer the Emery County Progress in three different forms. You can buy the paper itself in subscription form, from dealers or from machines. Secondly, you can use our digital paper boy and get PDFs in full color for a fee. Third you can view some of our newspaper on our Website at ecprogress.com.
The third option is the one that is becoming more and more popular. It's easy to use and it's instant. On the other hand it does have its drawbacks. The main one is that not everything that appears in the newspaper appears on the Website. There is no nefarious reason for this. It is instead a matter of financial support. Our newspaper in paper form and delivered by the digital paper boy makes money. The Website, despite advertising on the site, does not.
I have had a lot of people complain about our "free" Website because we don't put everything on it. They want more or they want it all. But the fact is that without the paper product backing the Website, the Website could not exist in the economic circumstances before us today. In fact very few newspapers have been able to monetize their Websites to the point where they are self supporting.
But then the question arises about other kinds of sites that seem to do just fine passing along information while not having a paper product. Why can't we do that?
When you look at many web sites that provide news, most are attached to some other kind of business and/or they are what we call aggragators. In other words, these sites take news from other sites and put it in as their content. It's as if you owned an apple orchard and did all the work to keep it alive, watered, and pruned and then someone else comes along and takes some of your apples to sell at the same market you do. The difference is that you did the work to supply and pay for the apples and they didn't.
Not all aggragators are bad, but many steal to get at least some of their content from others. In the newspaper business someone has to pay the overhead of collecting news and providing stories that people will read. And there is also a lot of background costs that those not in the business never see.
So if you think getting newspaper information for free is always a good thing, then you must also believe that if you owned a company that manufactured a product, it would be OK for me to take half of your profits from that project. Or if you work for someone, somewhere, it would be OK for me to abscond with part of your paycheck.
Website service falls under the same old rules that every other business in our society has to follow. It either needs to make money or get money from another source to keep it running.
Nothing is really free. It's that simple.


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In a new study, economists Atif Mian and Amir Sufi find that the government's "cash for clunkers" program "had no long run effect on auto purchases."
Downsizing Blog
More Corruption at Amtrak
A joint report issued by Republicans on the Senate Finance and House Oversight and Government Reform committees finds that Amtrak's management interfered with investigations by its inspector general and effectively forced his resignation in 2009.
Boehner's Weak Call for Cuts
In conjunction with a proposal to leave the Bush tax cuts in place for two additional years, Republican House Minority Leader John Boehner also called for reducing non-security discretionary spending to 2008 levels. Unfortunately, this category represents a relatively small portion of the overall federal budget, and would only be about $100 billion less than what the president wants to spend.
Federal Subsidies = Higher State Taxes
A new study from economists Russell Sobel and George Crowley finds that federal subsidies to the states results in higher future state taxes. Specifically, the authors find that future state taxes increase by between 33 and 42 cents for every dollar the states receive in federal subsidies. A similar effect was found for federal and state aid to local governments.
Why Not Private Infrastructure?
In a speech to union supporters in Wisconsin, President Obama announced his intention to take the country $50 billion deeper into debt in order to finance more public infrastructure projects. The president defended his abysmal economic record by claiming that he has had to take on "powerful interests who had been dominating the agenda in Washington for too long."
Postal Union Wants More
The finances of the U.S. Postal Service are deeply in the red. The agency faces a permanently reduced demand for its services and its labor accounts for almost 80 percent of its costs. Thus it is not a good time for postal employees to get an increase in wages and benefits, right?
HUD Getting Defensive
The administration underestimated the magnitude of the economic imbalances that spawned the recession, and overestimated the government's ability to quickly right the ship. Despite the Obama administration's massive economic interventions, unemployment remains high and the economy is still sluggish. The administration has been defending itself by claiming that its actions prevented a worse recession or even a depression.
Federal Flood Insurance Folly
The National Flood Insurance Program was created in 1968 to allow flood-prone communities to purchase insurance protection from the government. Overseen by the Federal Emergency Management Agency, the program was supposed to alleviate the need for emergency federal aid. Instead, communities still receive emergency aid in addition to insurance payments.
Business Subsidies in Alaska
Alaska's Juneau Empire recently examined the state's Manufacturing Extension Partnership and found that its claims of success aren't backed by reality. MEPs are a nationwide network of centers that provide technical and managerial assistance to small and medium-sized firms. Federal funds from the Department of Commerce pay for one-third of the costs of MEP centers, with the balance of costs being paid by state and local governments and the private sector.
MMS Captured by Industry
Regulatory "capture" occurs when a government entity tasked with protecting the public's interest instead protects the industry is it supposed to regulate. The latest example is the Interior Department's Minerals Management Service. The MMS was created in 1982 to regulate the oil and gas industry and collect royalties on the resources extracted from federally leased land and waters.

subset: commoncrawl


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Source: WWD Staff
Photos: by Robert Mitra and John Aquino
The adage "The older the better" is certainly true when it comes to this season's denim, which includes plenty of distressed and aged options. Accessories, meanwhile, take a turn toward biker chic.
How befitting of the current economic times. Perhaps raiding your boyfriend's closet will help you bring your spring wardrobe up to speed. Grab an old 80's tethered up highschool t-shirt, shredded jeans cut and cuffed to your liking (a la 'DIY' Alexander Wang style), some rockin' gladiators and a heap of metal chains around your neck and you are ready to rock 'n' roll!
–Nikki Cho Russo
Tags: AG Adriano Goldschmied and Citizens of Humanity, Alexis Bittar, Botkier, Current/Elliott, J Brand, Katherine Kwei, Les Halles, Mavi, PRPS, Radcliffe Denim


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Type: Improvement
Status: Closed
Priority: Major
Resolution: Fixed
Affects Version/s: 2.3
Fix Version/s: 2.3
Component/s: Course, Web Services
Affected Branches:MOODLE_23_STABLE
Fixed Branches:MOODLE_23_STABLE
Pull from Repository:
Pull Master Diff URL:
Implementation for core_course_create_categories()
Gliffy Diagrams
Issue Links
- All
- Comments
- Work Log
- History
- Activity
- Links Hierarchy
I request a mantainer review and merge of the implementation I developed for this webservice method
Thanks Fabio, I hope to review your contribution soon after January. As I suggested in another issue, let us know what UI files you took example from. Every external function must replicate capability checks (and other checks) that the Moodle UI does. It's easier for me to know where to/you look at. Cheers.
Thank you for the reply.
The code I took inspiration from is located at course/editcategory.php
There is the logic for creating a category, at lines 18-29 and 74-109 aproximately.
Hi Fabio, just some tmp modifications (waiting for get_categories to get integrated as most change will most likely need to be done here too): https://github.com/mouneyrac/moodle/commit/77e73c4e4052d5240f829c593ed286fa9bf4334f
Yes I can see I've missed some things!
I may write the remaining tests for the other code that I've submitted (namely delete categories and get users), if it's OK for you. Probably it won't be as accurate as yours though. Would it help?
I'm happy you are still with us Fabio, it didn't discourage you. Actually it will be very good for me if you do all the changes, I'm a bit busy with ws/hub/mobile. If it's ok with your time I could just peer-review without doing any changes in your two next functions, and let you fix them? For the update_categories function it's going to be very similar to this create_categories function. Also they are easier than get_categories because there are only one place in the UI where you can create categories (from what I know).
Yeah, no problem for me. I'll start working on them later this week. I'll keep in touch.
So I would like to continue making changes to what you've done but... I'm having some git doubts.
Should I copy your branch to my repository? Should I clone your repository? I can't merge your copy with mine because I was adding this to MDL_22_STABLE but you're doing it on the master branch. What is the usual workflow? (sorry if this seems a noobish question but it's better to ask
Hi Fabio, yes if you can finish the issue, it is great for me (PS: I'm in holidays next week).
To get you back on track, I know this way:
1- git checkout master
2- git pull upstream master //to get an up to date local master. if you don't have upstream remote repository, you need to execute this line before: git remote add upstream git://github.com/moodle/moodle.git
3- git checkout -b
MDL-30081-master //actually in the Moodle git process, your 2.2 branch should be named MDL-30081-MOODLE_STABLE_22, and the master just MDL-30081. But that's really not important.
4- git cherry-pick 85f68920ff3d70645e38cce0f80f0077252b6232 //to get your first commit - if there is some issue Git will tell you the other commands, but I think there will be no issues
5- git remote add jerome git://github.com/mouneyrac/moodle.git //to add my personal moodle repository
6- git fetch jerome //to know about my last commits
7- git cherry-pick 77e73c4e4052d5240f829c593ed286fa9bf4334f //to get my last commit
You can now finish the function with a new single commit and push everything into
MDL-30081-master. I'll review it and send it for integration.
Some other git commands I find useful (in case you don't know one of them):
- git rebase master (when you just updated your master, and when you are in your MDL-XXX branch, you can execute this command to get all the new code from master but still having your branch commits on top)
- git reset --soft HEAD^ (to remove the last commit fomr the history but keeping all the code changes)
- tig (an external software to see easily the git history in command line. It works on linux/mac.)
Have fun
Just reading my tmp changes, the varlog call can be removed that my personal log function.
Thank you for the instructions, I was able to copy your changes into my repository.
I completed the unit test so that the exceptions are tested and verified that PARAM_CLEANHTML is indeed enough to prevent malicious script insertion (such as XSS attacks).
What did you mean by TODO: check exceptions ?
Also I have added the form so that this function can be tested via the web interface.
The compare can be seen at https://github.com/fabiomsouto/moodle/compare/MDL-30081-master .
Tell me what you think
Hi Fabio,
the TODO: check exceptions: some exception don't exist
throw new moodle_exception('idnumbertoolong'); //and 'idnumbertaken' too
You'll need to add an exception message into lang/en/webservice.php
$string['newstring'] = 'Error message';
And in externallib.php you 'll need to change the line for:
throw new moodle_exception('newstring', 'webservice');
Thanks so much for the unit tests, and the web admin test too!
Once the left TODO is fixed you can submit it for integration.
Also don't forget to revert the unit test settings to false.
I tested the unit tests, the first time it failed at line 322 because apparently $category3 succeed to be created, then I rerun it again and it was working, weird (the MAX(id) logic seems to be correct). I can not reproduce anymore.
Hello Jerome,
Thank you for peer reviewing this.
I have created and reused where possible the existing error messages, creating the non existant on error.php as you suggested on another issue.
I have also completed the unit tests on normal creation, because I was only counting the number of correctly created categories but I wasn't checking if the provided values were correctly populated.
Turned out that the description wasn't being correctly populated (it was using a wrong variable for checking if the description was passed) and I fixed it.
Also I moved the query for getting a non existing category down, after creating the normal categories. There could be a chance that the non existing ID that was being generated would be taken by the creation of the normal categories before. So it should make that error vanish as well.
So that's it for this one. Submitting for integration (well I'm trying, but I can't find the option, where is it?? )
Ah maybe you don't have the option yet. I'll ask for you to be able to submit when I'm back at work. For now I'll press the button for you The button is at the left of the Workflow button.
The main moodle.git repository has just been updated (yesterday) with latest weekly modifications. You may wish to rebase your PULL branches to simplify history and avoid any possible merge conflicts. This would also make integrator's life easier next week.
TIA and ciao
Hi Fabio,
apart from the comments from Petr:
1/ cannot use strlen, must use utf88 savvy 'textlib::strlen()' instead.
2/ PARAM_RAW should be ok for description, like the create_courses function.
I would add, also:
3/ To be similar to other function, I'd add also descriptionformat (like the summary in create_courses has it too). Of course no format_text() or similar needs to be done at all.
4/ Also... I'd recommend you to check the coding style... I'm adding one smurf file here, hoping it will help you...
So reopening to tidy it a bit... thanks...ciao
Ah yes I forgot about this in the Moodledocs, adding it: http://docs.moodle.org/dev/How_to_contribute_a_web_service_function_to_core#Create_a_tracker_issue. I talked with Martin and the conclusion was that we should avoid to add text format attribut as much as possible. HTML looked like the way we go. Of course it's open to discussion
Hello Eloy,
Thanks for the feedback.
I have corrected the pointed issues, namely 1) 2) and 3) .
I have also corrected all the issues that your smurf ( lol ) file told, except for the package declaration for the class core_course_create_categories_form (file admin/webservice/testclient_forms.php). What would this package be?
Regarding the HTML parameter, I did not change it yet as I've seen that create_courses also uses PARAM_TEXT for the course name. If you think that we should use PARAM_HTML for the category name instead of PARAM_TEXT, let me know and I'll change it.
Submitting again for peer review, cheers.
Many functions deal in different way with the text fields. We should stick with what we wrote in the Moodledocs and if needed we can update the Moodledocs. We would also need to fix (if possible) the existing but it's another issue to change the existing API.
In conclusion I think for the moment we should stick with what the Moodledocs say: use PARAM_CLEANHTML, we should not have any format field and we should use format_text() when returning a text field.
So for this issue, only the description field matters, since name is not HTML I suppose (so it should be kept as PARAM_TEXT). Is that it?
Edit: if you agree could you submit for integration? I can't do it.
Hi Fabio, it's weird you should be able to see the button as you are assignee: https://skitch.com/mouneyrac/81hat/mdl-30081-core-course-create-categories-moodle-tracker
If you don't I'll submit the issue for you and ask Mike why you don't see it.
Nope, all I see is Stop development and a Workflow which has a dropdown (Start peer-review and Close Issue).
That's all there is
Oki, so we decided to assume that all texts will be html by default. From http://docs.moodle.org/dev/How_to_contribute_a_web_service_function_to_core :
- description/summary/textfields are commonly HTML. They are check against PARAM_CLEANHTML and there is no need to send a text format attribut. However don't forget to call format_text() when returning a text field.
NP with that at all. But that implies that:
1) On input (insert/update), they must be checked against PARAM_CLEANHTML.
2) The corresponding format field will be, always = FORMAT_HTML
3) On output (select), it needs to be prepared (to support files over WS) and then processed by format_text() (to apply filters and clean HTML).
4) format_text() must NOT be used on input, only on output.
The only point I cannot agree is about the need to use PARAM_CLEANHTML (point 1), when we always and everywhere have been delegating the cleaning to output (point 3). More yet, users with perms given to execute those webservices are trusted 100%. I only see the PARAM_CLEANHTML type to process some contents allowing HTML that, later, are not processed by format_text() but by (lighter) format_string(), like happens with activity names and other few strings.
So, I would:
A) Recommend to change the Docs about how to support text contents. I may agree it can be assumed all them will be HTML format, np with that at all. Then, I'd detail a bit more both the input and output "rules" like:
- Input:
- Use PARAM_RAW
- Never use format_text() nor any other formatting option. it causes filters and other things to be processed.
- Set the corresponding xxxformat to FORMAT_HTML always
- Output:
- Always prepare the text to use the webservices pluginfile.
- Always use format_text() to process filters, perform cleaning if necessary...
- Don't apply filtering to text going out from Moodle (David pointed about this @ HQ chat, have been problematic in the past with portfolio exports, for example).
- Not sure about cleaning. See: http://github.com/moodle/moodle/commit/7e514cd7682bee5e72fe74f7f901f6c06080c163 and
B) Change this issue to observe the "rules" of correct text processing.
I'm happy if we discuss the A) point above in HQ if needed. But using PARAM_CLEANHTML + format_text() on input seems to be an incorrect combination 100%. So I'm reopening this again until it gets 100% agreed and documented.
Edited to add one point about filtering from HQ chat.
Edited to add another point about cleaning from HQ chat.
Fabio, other than that, I think the implementation is 99% perfect, the only point is that there is still some invalid whitespace (course/externallib.php #496).
And then, the text handling commented above, once we get the final version defined, sorry for the troubles, but I think it's worth having it well defined before accepting this and others.
Many thanks, ciao
I didn't mention that format_text() should be used on input. If you understood it like that it must be my English because I always thought it should not. For the PARAM_CLEANHTML I supposed wrongly the textaera element were cleaned following the format during insert (it meant for me that we could not change the format after that). So PARAM_RAW is what we should use (ws function should always do the same than in the front end). I'm updating the Moodledocs
Now that's some wall of text
I'm still trying to understand it all, but I get the main idea. Filtering should be done on output, not on input.
So for this one I'm removing the format_text() call and defining the description as PARAM_RAW. The descriptionformat will be defined as FORMAT_HTML.
And that's it I guess?
The updated version can be pulled.
1) Jerome: No, after reading the Docs, it was clear for me that you was not saying that format_text() had to be used on input. I just remarked it above because Fábio was using it that way.
2) Fábio: Yes, I think that, with those changes (RAW + FORMAT_HTML + no format_text(), you will be observing all the input rules. (don't forget the existing whitespace commented above).
3) Jerome: I've quick looked to the Docs and it has not been changed yet, but I assume the 3 input rules above are the ones you are going to put there, correct? If not, plz, comment it here, so Fábio knows.
4) Jerome: Do we need to revisit other WSs to verify that both the input and output rules are being observed everywhere? (master only I guess). Perhaps creating a new issue about that would be interesting.
This issue should probably use the new create_course_category function I'm writing unit tests for rather than rewriting the course category wheel.
1) after editing the docs I understood that I'm the one adding/using format_text() in input in the code everywhere, not Fabio, I'm the culprit. Sorry Fabio for making you being charged on it and Eloy to make you think it was Fabio fault.
3) it should be done when you read it.
4)I agree we should fix it for the rest of the Moodlecode. It should not impact any existing client as it's just make the web service functions less restrictif => http://tracker.moodle.org/browse/MDL-32581
No problem, you even convinced me! j/k
Andrew: where can I view the code for your function?
Hi Fabio,
Andrew's improvement just landed in integration so once it gets tested and passed it goes to main moodle git repository. It should take about three days. Otherwise you can get it from: https://git.luns.net.uk/?p=moodle.git;a=commitdiff;h=b1a8aa73b512466a5876c71edf84b03f709b79d8
It's very good news that we have core lib function for category now, it makes web service implementation/maintenance easier (even if it comes a bit late for Fabio in this case ). Thanks Andrew.
Hello all,
Rebased and now using Andrew's function for category creation (I was waiting for the update of the main git repository).
Tested and working.
It seems all good to me with all the things we talked about input description. Submitting.
Hi I'm reopening this. See http://tracker.moodle.org/browse/MDL-30084?focusedCommentId=156782&page=com.atlassian.jira.plugin.system.issuetabpanels:comment-tabpanel#comment-156782 for more comments and plan for allowing all the course_categories ws to land next week (last chance before freeze).
Also note this needs to fix the category->name check because up to 255 chars are allowed, not 30.
This has been integrated and tested @
MDL-32941. Yay!


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It looks like you're new here. If you want to get involved, click one of these buttons!
As the days of City of Heroes come to a close, we took the opportunity to revisit the game one last time during Wayback Wednesday. Take a nostalgic look at CoH with our Wayback leader, Rob Lashley, then leave us your thoughts in the comments.
I'd be a phony if I told you that I played City of Heroes on a regular basis. The truth is I did not; however, it is a MMO that I very much respected and appreciated for what it was. Who has not ever wanted to be a superhero as a kid? City of Heroes made that dream a virtual reality for many people over the past 8 years. Maybe you dreamed of being Magneto to someone else's Professor X instead? They had you covered there also. With City of Villains it was just as viable to be a bad guy as it was to be a good one.
Read more of Rob Lashley's City of Heroes: Wayback Wednesday Visits One Last Time.
Originally posted by Arskaaa
"when players learned tacticks in dungeon/raids, its bread".
I loved CoH/CoV for many years. I didn't play it solidly but I went back to it many, many times up untill Champions Online came out. It was around that time that I burned out on the superhero MMO thing. What shocks me is that CoH went F2P. I can't imagine why anyone would want to shut it down if its F2P, they should just cut back on the constant updates if the game isn't pulling in the money they want. I don't know I never played CoH after it went F2P but it sounds like the cash store wasn't being used much.
The only other thing I can think of that would cause them to want to shut down would be upcoming liscensed superhero MMOs. I believe marvel is coming out with one, and DC just launched. Also cryptic has their F2P Champions which is now under PWI's management and they're considered "masters" of F2P. Who knows mabey NCsoft just got scared and figured it'd be easier to just cut their losses. Well for all those losing their jobs at paragon studios my heart goes out to you and I hope they find new work at other studios as quickly as possible. Afterall CoH was great, so the team should be able to find work in another place.
Sad to see CoH close , gonna miss the last game with a CC archetype , Controller ftw!
hope Eqnext bring the old enchanter back
Had the best "guild experiance" with the old gang from "Heroes are Us"...
The game was a blast...sorry to see it go....
It is/was a great game. What happened to it by NCSoft will likely keep me away from playing more MMOs in the future. Some game company just cannot be trusted. You spend countless hours playing a game and getting emotionally attached to it and the people you meet there and suddenly, it's gone.
It's a virtual ghost city now as players finished their goals and moved on. Only a few still play as they finish their business and fly around for old time's sake. It is a unique game and deserved to be saved. And if it can't be saved, it should be remade.
Originally posted by darkedone02
i might be able to see the future, maybe gamersfirst or some other company will take city of heroes from them and turn it back on.
Only if you can keep your characters and account. I don't want to start again from the ground up.
I am very saddened by this to say the least....
CoX was definitely on my top 5 MMORPG list, despite me not ever playing it much. It got me to resubscribe a few times though, more than I can say for almost all of the MMORPG's I've tried, which have been almost all of them ever released for P2P.
It had some of the best character progression and customization systems. Not only in making your character look unique, but by being able custom build your characters powerset. On top of that, it was an awesome group game. Group combat was a lot of fun. The community was one of the best I've ever witnessed, and proves false the claim by new MMORPG gamers that "that's just how the community is these days" when speaking about how rude and anti-social todays MMORPG gamers are.
I remember all the RPing, the costume contests, and the constant grouping. CoX will be well missed.
Originally posted by Arakane
I am very saddened by this to say the least....
I agree. It always sucks to see a game shut down, especially a quality one like this.
Originally posted by Skuall
Sad to see CoH close , gonna miss the last game with a CC archetype , Controller ftw!
Actuallly, only one of a list of pretty innovative selling points. If only more games had been copying some of these systems, rather than making yet another WoW clone.
It also marks the demise of solid character customization from the mainstream market.
Enjoy your "choice of four haircuts" replacements.
Self-pity imprisons us in the walls of our own self-absorption. The whole world shrinks down to the size of our problem, and the more we dwell on it, the smaller we are and the larger the problem seems to grow.


text: So I'm reading through Psyren recently and notice Marie's breasts, now I know what you're thinking "Why would he be staring at a 2d character's breasts?" but that's a story for another day. So I got to thinking, "Who's breasts are the greatest in all of Psyren?" Unfortunately I had no answer for this. :< So let's discuss this awesome topic. \o/


text:
CASTLE DALE-Andrew F. Stofko, age 80, passed away peacefully Friday, April 10, 2009 at his home.
He was born Dec. 6, 1928 in Nameoki, Ill. to Andrew John and Helen Kalaskie Stofko.
In 1945, Andrew enlisted in the Merchant Marines where he honorably served his country. After returning from the military, Andrew went to work on the family farm in Illinois. On June 24, 1950 he married Della Jeannean Sellier at St. Alphonsus Catholic Church in Brighton, Ill.
Shortly after their marriage he began his lifelong trek as a truck driver.
Over the next 40 years the family moved extensively prior to his retirement from P.I.E. Trucking in 1990. In 1993, the family moved to Castle Dale where he enjoyed his retirement and many special friends and neighbors. He enjoyed the outdoors, fishing, and taking great pride in his home and garden.
Survived by his wonderful wife, Jeannean Stofko, Castle Dale; daughter, Joellen (James) Benhart, Geneseo,Ill.; sons, Steve and Dale Stofko, both of Castle Dale; daughter-in-law, Lois Stofko, Castle Dale; grandchildren, Rick (Renee), Jeanie (Ian), Jamie, Stephine and Jake; great-grandchildren, Andrew, Mitchel and Samantha.
He was preceded in death by his parents, and son, Jerry Stofko.
The family expresses special thanks to the staff at Utah Valley Regional Medical Center in Provo and Rocky Mountain Hospice for the care and concern they gave Andy.
Graveside service, Friday, April 17, 2009, 10 a.m., Castle Dale Cemetery.
Arrangements entrusted to Mitchell Funeral Home of Price.


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Skip to comments.Body Mass Index - How Reliable?
Posted on 07/15/2013 9:39:52 AM PDT by fwdude
In my efforts to be prepared for the civil unrest that is undoubtedly coming, I'm on a mission to get into better shape in my early fifties, and have revisited the health measure called Body Mass Index (BMI.) Just needing the input from some of you who agree or disagree with this seemingly arbitrary calculation.
It seems to be absolutely ridiculous to me in one sense. In my healthiest lean days I was still considered "overweight" according to the BMI calculation. Now, I'm considered "obese," when anyone looking at me would never describe me as such. If I got down just to the high end of the acceptable weight range, I would look like a famine-ravished Ethiopian.
The calculation for BMI:
BMI = mass(lbs)/height²(in.) x 703
The interpretation charts follows:
BMI below 18.5 is underweight, from 18.5-24.9 is normal, 25-29.9 is overweight, and 30 and over is "obese."
Are there other qualifying factors I should consider when looking at my raw BMI rating? These raw numbers seem bogus to me.
Thanks, health FReepers.
As always, follow the money. And lately, the lust for power.
It's built off the same bullstalin that gave us "somatotyping" which said that there were ideal body shapes/proportions and that non-ideal types might indicate certain behavioral flaws as well (withdrawn, etc.).
Should men and women weigh the same? No accounting for muscle vs. fat?
It's an "easy" calculation but as bogus as the grain heavy food pyramid we saw under Herr Clinton.
For that reason alone, BMI is not very accurate.
Short people can be quite pudgy and have a satisfactory BMI.
Tall people can be beanpoles and have an unsatisfactory BMI.
If you are interested, have a professional measure your body fat (calipers are fine), which is what BMI is estimating. However, I'm not sure which direction is better in times of unrest. In extended times of unrest, a little extra body fat can carry you through lean times on limited food. A little extra body fat can also slow you down in case of violence. Look at how you plan to live in case of unrest and choose accordingly, but don't assume there is a single right answer.
Well except maybe the guy on the left and the guy squatting, they according to the BMI index are just borderline obese.
The best way to determine if you need to lose weight is to look in the mirror. BMI doesn't take into account bone or muscle density and thus can give false impressions.
BMI is useless. Eat healthy, exercise, sleep plenty, don't drink or do drugs, and look good naked.
As I said, at my most athletic (6 minute mile), I was borderline "overweight." I've always suspected that this metric is bogus, but just wanted helpful input here. Thanks.
It doesn't factor in body structure. Most athletes have high BMI's.
Take the BMI chart with a grain of salt, as a basic reference. Focus your attention on your waist size at the level of your belly button and see how much you can reduce that number.
I've been doing the same. Results come a lot slower now than they did in my testosterone fueled youth.
BMI is so blatantly stupid it's hard to believe any medical professionals accept it.
First clue is a man and a woman of the same height are supposed to have the same weight. Duh! That exposes it immediately.
And anyone in very good shape with a lot of muscle is obese or way obese!
I was at 6-6, 213 and my BMI was 24.6, right on the edge of overweight. That was insane, I could exercise for five hours straight and had a 10-inch drop from my chest to my waist.
Agree. Not taking sex and build into account invalidates it for me completely.
The 'B' in BMI should stand for Bull$&it! Im 63 and 270lbs. I bench press 495, ride a couple hundred miles per week on my bike and eat no carbs or wheat products. Yet, Im morbidly obese according to the BMI charts. My body fat percentage would make a lot of people blush!
For the average person, its a fairly good guide. For people with a lot of muscle mass, not so much.
LOL! I know what you mean.
Try calculating what your weight should be for the middle of "normal" and let me know. I haven't weighed that since the 6th grade!!!
I wonder if any FReepers would be interested in doing a weight loss group on here. A little mutual support / competition can be helpful.
If you wear anything over a size 0, you're overweight these days.
Oh, the weapons angle is well covered. But endurance requires a trained, healthy body.
Even expert marksmen work out.
A few years ago, lean and mean and running a lot before my now-68 yr. old knees gave out, and lifting weights (41" chest, 32" waist), with hardly any real fat on me, my BMI was 26.25.
Supposedly, I was overweight.
Yeah. Maybe 1 lb.
Since I'm in the midst of mine, I'm game. I'm trying South Beach, which has really been effective on the weight side. Not as radical as Adkins, and not as boring either.
There's different situations for not having a firearm in the home. I'm in Brooklyn, NY and have no means of moving to a more freedom-oriented state and town.
Completely unreliable. The basics for it come from the same set of scientists trying to "prove" the same things as phrenology. Why modern scientists picked it up is kind of inexplicable, but it's a silly idea.
Try calculating what your weight should be for the middle of normal and let me know. I havent weighed that since the 6th grade!!!
I would need to quit lifting, quit eating, and dehydrate myself like a prune in order to make it to median normal. I wrestled 189 and 198 in HS, and I had to cut over 20 lbs to make weight each season - and it wasn't fat! Gym rats unite - the BMI is absurd!
I'm considered to be high normal. I think the BMI does not distinguish fat from muscle and bone.
I wish I was as fat as these guys.
Especially Apollo Creed...
Yes, BMI is seriously flawed as it is used today. The equation to calculate BMI is the work of a man named Ancel Keyes. Keys (ahem) borrowed the work of a 1800s-era Belgian mathemetician, where the formula was to be used in studying large populations. Keys' graduate studies also involved sizing the total of fishery catches by measuring length and girth of individual fish.
You see where this is going?
We are not fish, and there is considerable variance across the breadth of humanity. Using BMI as a ironclad diagnostic tool when applied to individuals borders on quackery.
Here in MD, the Johns Hopkins group is slavishly devoted to BMI. It's as if their doctors are required to bow and genuflect at a little shrine to Keyes before they begin their rounds.
This Keyes fellow is certainly a mixed bag. He is purported to be the inventor of the K-Ration, named after him.
Using BMI, most safeties and running backs in the NFL are obese, or close to it. BMI is garbage for people who lift weights.
Something funny about the picture I just noticed.
Arnold while being a big muscular guy is actually kind of short at only 5'7". The other guys are all likely well over 6'
Look closely, the picture is taken on a hill and Arnold is standing back and up it in order to make himself (the star of movie) appear taller than everyone else.
He's so far back you can't see his legs & feet between the other guy in front of him (who no doubt was put there and squatting precisely to hide Arnold's diminutive statue).
Well, I was at his inauguration for Governor and my recollection was that he was taller than me and I'm 5'-9".
When you buy a pair of pants, is the waist measurement larger than your inseam? If so, lose weight.
That is a good idea. I was really fat, but started a diet and as of now I have lost exactly 100 pounds, 30 pounds left to go but they are going to be a b#tch.
I don't know about that. I'm a 32-30 and need to gain weight if anything.
Well done! I have about 30 to lose too. I lost them last year but I "found" them again after I started a new job.
Weak, sickly, emaciated populations provide less resistance to the progressive takeover of your liberty and wealth.
so, I'm not overweight, I'm undertall.
He was amazed at how small Arnold was. The film editors must've had to work overtime to project his larger than life persona.
BMI is the dumbest measure, ever.
I have about 9% body fat (you can see 8 abs). I have a 34 inch waist.
I also deadlift 495 for 3, bench 405 for 6, squat (ass to ground) 520 for 5, do 15 pullups no stop, and easily can run a mile in under 7 minutes.
I'm morbidly obese per BMI.
Arnold is 6'2".
You must be thinking of Stallone.
Third from the left, standing, and far right both have mental BMI's way beyond obese squared.
Congratulations! Obamacare will require that your BMI be reported to HHS every year to track you, and most likely you will be penalized for your fantastic health. Your doctor will be required track your success in reducing your BMI to their satisfaction, and report to HHS for further instructions.
Looks like Arnold has been lying about his height.
Just read where he more like 5'10"; at best.
The claims for Arnold's Height on the internet range from 5'6 to 6'2
The Indian guy to the Left of him is 6'3" and Carl Weathers to the right is 6'1"
If you were to move Arnold "Down the Hill" he looks like he would definitely be a few inches shorter.
Jesse is 6'5" I guess that's why he at the bottom of the hill
Like I said, he was definitely taller than me.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.


text:
- University Writing Services
- University Academic Multimedia Writing Contest
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University Writing Services: Caring for and Serving SLU Writers
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Our Mission, Our Values, and Student Learning Outcomes:
University Writing Services (UWS), housed within the Student Success Center, is committed to the campus-wide improvement of student writing through one-on-one peer consultation, the administration of workshops, and the facilitation of writing groups. UWS wants to help improve the culture of writing on SLU's campus and to help undergraduate and graduate students identify themselves as writers within their respective disciplines.
UWS welcomes all undergraduate and graduate SLU students to our four locations on campus. Open 7 days a week during the fall and spring semesters, consultants are here to help at any point in the writing process. If a student wants to brainstorm an idea into an outline, consultants welcome the opportunity. If a student wants help formatting the final chapter of a dissertation, UWS consultants would be more than happy to work with them as well. UWS wants writers to come to us for any reason; UWS wants those same writers to leave with a greater sense of confidence and purpose.
UWS especially wants to reach students in formative and critical stages of academic writing, like students making the transition to college writing, students making the transitions to graduate writing, students in the First Year Writing Program, students writing in English as their second language, transfer students, students applying for scholarships and jobs, and students needing additional support to continue in college. Our ability to help students transfer skills into new stages of their lives is grounded in the individualized plans for success that consultants can help them craft. We believe our service to these populations helps the SLU community become stronger.
As part of the Student Success Center, UWS provides intentional, developmentally appropriate opportunities for reflection and discovery. UWS helps students develop ongoing plans for their writing, and their future success. By offering feedback very intentionally, UWS hopes to help students reflect upon their writing and their own writing practices. Individualized services allow us to meet students within their zone of proximal development. In the end, a writing consultation is a structured model of experiential learning.
UWS seeks not only to help student writers, but to create an excellent educational experience for our consultants. In our training courses, English 3890: Writing Consulting: Forms, Theories, and Practice and Honors 4810, consultants are expected to advance as academic writers, communicators, and professionals. Additionally, our mentoring program pairs experienced consultants with new consultants so that they can share methods and strategies.
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Our consultants are graduate and undergraduate SLU students, or instructors here at SLU, who are dedicated to serving their fellow students and learning more about writing. Consultants apply and are trained before they become consultants. They learn about best practices in writing consultation, the different ways people write, and how to talk about writing with others respectfully and productively.
When it comes to peer consulting, the consultant and the writer play different, but equally important roles. Peer consulting is special in that it gives you, the student, an opportunity to voice your priorities, ideas, and concerns. It can be a time to think aloud, organize thoughts, and ask questions. There is not always time to ask these kinds of questions in a classroom and our consultants are here because they are good listeners as well as good writers.
University Writing Services faculty help train new consultants and offer our returning staff consultants opportunities for further professional development. When we look for new faculty we look for instructors dedicated to the improvement of writing and the instruction of writing. Our Director, Alex Wulff, teaches the consultant training courses, English 493 and Honors 482. It is our job to look for ways we can continually improve our service to the SLU community.
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text:
Skechers Relaxed Fit Plus Breathe Easy Sneaker - Womens
Sorry, this item is sold out!
Looks like you've got more shoe shopping to do - have fun!
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By: RandomNickname
Location: VA
May 31, 2014
Memory Foam - brilliant!
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By: Kalidona
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Click anywhere to close this.


text:
New chapter is up: http://www.mangainn.com/manga/chapte...he-starcross-2
Will add mangastreams link whenever its up.
EDIT: MS version here.
l5l Excellent
l4l Great
l3l Average
l2l Bad
l1l Terrible
New chapter is up: http://www.mangainn.com/manga/chapte...he-starcross-2
Will add mangastreams link whenever its up.
EDIT: MS version here.
Last edited by Arbitrary; 04-28-2012 at 01:57 PM.
Manga reading list: Bleach, Naruto, Katekyo Hitman Reborn, One Piece, Code Breaker, Gamaran, Kuroko No Basket, Fairy Tail, The World God Only Knows, Kimi No Iru Machi, Good Ending, Medaka Box, Nisekoi, D.Gray-Man, Ao No Exorcist, Freezing, Magi - Labyrinth of Magic, Soul Eater, Rosario Vampire Season II, Iris Zero, Ubell Blatt, Bloody Cross, Sun-Ken Rock, and Infinite Stratos,
Wow! good old arrancar style villain releases design! I soo missed it..
What Kirge said about Ishida.. could it mean he has some great potential or something...?
...You Know?..
Manga/Anime I read/have read/tried to read:
Fairy Tail
Full Metal Alchemist
D.Gray Man
HunterXHunter(Didn't like)
Dragon Ball(Didn't like)
One Piece(Didn't like)
Katakayo Hitman Reborn(Didn't like)
Vampire Knight
Samurai Champloo(Didn't like)
Water type
What chakra type are you?
Felt so damn short >_> only thing that happend is that we get to see that Nazi-glasses guy's "true form"
Lol ichigo grabbed his attack barehanded and threw it back in shikai.... no wonder he activated his final form....this shows how strong ichigo is right now... opie can take down the tres bestias who, large number of VC's could not and yet ichigo bare-handedly stopped opie attack in just shikai alone...imo he is far stronger than he was ever before excluding FGT and ichigonator mode...........
Then what is this about ishida? seems he knows ishida pretty well and even implies that ishida's heirech something is stronger than his..... is ishida already in cohoots with them? well mayuri was right that ishida was a genius and like i said he only needs someone to teach him properly the quincy arts to become strong enough not to be left behind from ichigo's power-level......
Lol at urahara and pesche rescuing don don chaka off screen and used ichigo as a diversion for the enemies... next chapter who wins? i still think ichigo beats opie though he'll be push to activating bankai most probably since this form is the probably the same as the Quincy final form that took down mayuri who was used by an inexperience quincy....one other thing what do the VR mean by 1 of the 5 special weapon?.... one is ichigo... who are the other 4? What did urahara sense at the end of the chapter? was it ichigo's battle or something else?
Last edited by my2kb22; 04-28-2012 at 03:13 PM.
Interesting, so there may be some trick to this whole Quincy thing.
I wonder, who will be the first to go save ss: Zero squad or Aizen?? either way, it's something to look forward for..
"Aizen, sorry we wanted to kill u.. so.. wanna be our new god??"
...You Know?..


text:
Alexander Tamargo/Getty Images
Some of them helped changed the culinary world with their contributions, and some are just incredible foodies. How well do you know these famous gastronomes? Take this quiz to find out.
Start Quiz »
You scored
0 out of 30
Question 1 of 30
Known as the founder of the Church of England, this king was also a hefty eater and weighed 400 pounds (181 kilograms) at his death.
Henry the VIII
In a typical year, King Henry VIII's royal kitchen would slaughter and serve 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boars.
King George
Edward IV
Question 2 of 30
True or false: John Montagu, Fourth Earl of Sandwich is credited with creating the sandwich.
He's also the name sake of the Sandwich Islands.
Question 3 of 30
What famous food writer wrote "Physiologie du Gout" ("The Physiology of Taste")?
Jean-Anthelme Brillat-Savarin
Brillat-Savarin wrote in the early 1800s and is one of the most influential food writers of all time.
Alexandre-Balthazar-Laurent Grimod de la Reyniere
Jean Pare
Question 4 of 30
Who wrote "L'Art de la Cuisine Francaise" ("The Art of French Cooking") and classified French sauces into the four groups they remain in today?
Marie-Antoine Careme
Careme was a French chef in the late 18th and early 19th centuries who is now considered the founder of French haute cuisine.
Auguste Escoffier
Charles Elme Francatelli
Question 5 of 30
What Italian-born queen of France is credited with introducing the French with many food innovations?
Clementine Paddleford
Catherine de Medici
Catherine de Medici, who married King Henry II, is credited with teaching the French how to use utensils.
Constance Spry
Question 6 of 30
What man became the first great modern hotelier?
Conrad Hilton
Cesar Ritz
Cesar Ritz created the concept of the grand hotel, which turned out to be the perfect stage for the cuisine created by his business partner, Auguste Escoffier.
Donald Trump
Question 7 of 30
Who is the author of the popular cookbook "The Epicurean"?
James Beard
Julia Child
Charles Ranhofer
Ranhofer was also chef at the famous Delmonico's restaurant in New York.
Question 8 of 30
What food is Catherine de Medici NOT credited with introducing to France?
Catherine de Medici is credited with introducing many foods to France, including artichokes, aspics, baby peas, broccoli, cream puffs, custards, lettuce, parsley, pasta, spinach and truffles.
Question 9 of 30
What celebrity chef from the 1970s was known as the Galloping Gourmet?
Paul Prudhomme
Graham Kerr
Graham Kerr filmed episodes of "The Galloping Gourmet," one of the first classic cooking shows, from 1969 to 1972.
Justin Wilson
Question 10 of 30
True or false: Julia Child wasn't a fan of Italian or Mexican food.
She thought Italian food lacked the sort of technique that interested her, and Mexican food was too spicy.
Question 11 of 30
Irma Rombauer was the author of one of America's most influential cookbooks. What is it?
"The Joy of Cooking"
"The Joy of Cooking" is one of the most loved American cookbooks because it provides all the basics that a cook will need.
"How to Cook Everything"
Question 12 of 30
This beloved TV chef's kitchen was donated to the Smithsonian in 2002 and is now a permanent exhibit there.
Justin Wilson
Julia Child
Of course it's Julia Child, one of television's favorite chefs. Her kitchen was donated to the museum after her death in 2002.
James Beard
Question 13 of 30
True or false: Alice Waters was the first female chef to win the James Beard Award for outstanding chef.
In 1992, Waters received two awards, the James Beard Award for outstanding chef and the Best Restaurant Award for Chez Panisse.
Question 14 of 30
True or false: Lydia Bastianich was the first female chef to earn a three-star review from The New York Times.
In 1981, Bastianich opened her own restaurant, Felidia, which earned a three star review from The New York Times, a first for a female chef.
Question 15 of 30
What popular TV chef wrote "Kitchen Confidential," a behind-the-scenes look at the restaurant industry?
Anthony Bourdain
"Kitchen Confidential" is Anthony Bourdain's look at the gritty world of the restaurant industry, which he says is no place for "hobbyists."
Gordon Ramsey
Jamie Oliver
Question 16 of 30
Eric Ripert is chef and owner of what famed New York restaurant?
Le Bernardin
Le Bernardin has maintained three Michelin stars since opening in 2005.
Per Se
Gramercy Tavern
Question 17 of 30
What British chef runs a nonprofit apprentice program at a restaurant called Fifteen?
Jamie Oliver
Jamie Oliver opened Fifteen in 2002. Every year the restaurant recruits 18 people between 18 and 25 years old and trains them to become professional chefs.
Gordon Ramsey
Wolfgang Puck
Question 18 of 30
Who was the host of the first food program on the brand new medium of TV in 1946?
James Beard
James Beard, dubbed "dean of American cookery" by The New York Times in 1954, was host of the first food show ever on TV.
Justin Wilson
Paul Prudhomme
Question 19 of 30
True or false: David Chang and Momofuku group also publish Lucky Apple food magazine.
It's actually Lucky Peach magazine, and the publication has won multiple James Beard awards since it began operations.
Question 20 of 30
What prolific food writer is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi?
John T. Edge
At the alliance, Edge studies and documents the diverse food cultures of the American South.
Chuck Reece
Roy Blount Jr.
Question 21 of 30
What late African-American chef and author helped make black Southern cooking a foundation of our national cuisine?
Katharin Bell
Malinda Russell
Edna Lewis
Edna Lewis's cookbook "The Taste of Country Cooking," published in 1976, is still revered for showcasing the simplicity of food made seasonally.
Question 22 of 30
What two chefs are credited with contributing most to kicking off California cuisine?
Wolfgang Puck and Thomas Keller
Alice Waters and Wolfgang Puck
Waters and Puck were both early pioneers of California cuisine.
Alice Waters and Thomas Keller
Question 23 of 30
What Japanese-born chef helped make sushi bars a staple in the United States?
Nobu Matsuhisa
Best known as simply Nobu, Matsuhisa was trained as a sushi chef in Japan and helped make sushi a popular dish in America.
Masaharu Morimoto
Roy Yamaguchi
Question 24 of 30
True or false: Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the Michelin Guide.
Keller, who is chef and owner of the famed French Laundry in Yountville, California, is also the first American male chef to be designated a chevalier of the French Legion of Honor, the highest decoration in France.
Question 25 of 30
Who was the first woman to become executive chef at the White House?
Cristeta Comerford
Cristeta Comerford also became the first female chef of Asian descent and Filipino descent.
Rosie Daley
April Bloomfield
Question 26 of 30
True or false: There are only 68 Certified Master Chefs in the United States.
The last two chefs to pass the rigorous eight-day Master Chef Certification administered by the American Culinary Federation were in 2014.
Question 27 of 30
True or false: The Bocuse d'Or is a biennial world chef championship that takes place in Paris.
The Bocuse d'Or is a world chef championship named for chef Paul Bocuse, but the event is held in Lyon, France, not Paris.
Question 28 of 30
What Charleston, South Carolina, chef is known for seed saving?
Fred Neuville
Mike Lata
Sean Brock
Sean Brock is an advocate for seed preservation and grows a number of heirloom crops.
Question 29 of 30
True or false: April Bloomfield is an American chef known for holding Michelin stars at her two restaurants, The Spotted Pig and The Breslin Bar & Dining Room.
She's actually a British chef. Everything else is true.
Question 30 of 30
What food TV show became the first to be captioned for the deaf in 1972?
"Julia Child and Company"
"The French Chef"
Julia Child's "The French Chef" was the first television program to be captioned for the deaf using the preliminary technology of open captioning.
"The Galloping Gourmet"


text:
When you find a great sock, it's time to stock up. Keep yourself well stocked on performance socks with this Under Armour three pack. Socks feature:
Hear about the newest men's footwear and apparel and specials as soon as they hit.
All email addresses are kept confidential and used solely by Tennis Warehouse for the above purpose.


text:
Jets Off-Season Trade Targets: Ales Hemsky
Kevin McCartney
June 11 2013 02:56PM
I'll admit up front that this potential addition makes my inner 10 year old giddy, and my adult self fearful of the comments section to come. I suspect there are very few in Jets Nation who consider Ales Hemsky a legitimate option for the top 6, but take it from a long time Oilers fan - 'Hemmer' is a unique player with elite level skill. A play making RW with speed, agility, and incredible hands, Hemsky is a multi-tool offensive threat. When every game comes with that 'we're going to lose' sick feeling in your stomach, this guy is like 50 seconds of Pepto delivered 20 times a game. He's an absolute treat to watch. He also has a long injury history that no one can claim is behind him as he played through a broken foot this past season, and questions surrounding his ability to rebound to the impressive point totals of his increasingly distant past. With Edmonton moving their cluster back several years, Hemsky is available. Does he make sense for the Jets in 2013/14?
Who is Ales Hemsky?
I'm glad I asked that question, reader. I can't pretend that this player hasn't been a long time favourite of mine. Bias on my sleeve, Hemmer's entertainment value is incredible. His creativity is elite, he's entirely fearless, and he runs the best one-man cycle in the entire NHL. He quite literally stirs defences with his speed and puck control until he drags defenders out of position.
Hemsky has always been considered a hands-first offensive threat, but it's actually his speed that backs defenders off and gives him time and space to dangle. Seriously, the guy has wheels.
As he did to Wisniewski in the video above, Hemsky's speed pushes defenders back from the blue line and allows him to enter the offensive zone with control at an incredible rate. As all you stat geeks know, zone entries with control are shown to lead to twice as many scoring chances than do dump ins. Think I'm just wishing Hemsky was a blue line wizard? Check out Jonathan Willis's work on Oiler zone entries. That article is from the end of February (a week before the broken foot), at which point Hemsky was second on the Oilers in number of total entries despite many fewer minutes than Taylor Hall (who beat him by a single entry). As well, Hemsky was third on the team in % of his entries that were controlled. Hemsky gets criticized for turnovers, but the truth is that he's exceptional gifted at pushing the play the right way.
Though it's Hemsky's puck wizardry that gets on the highlight reels, it's his passing that makes him so dangerous. A full 70% of his assists the past 6 years were 1st assists. Five straight years he projected to 50 or more assists per 82 game season. He's the anti-Antti Miettien as the puck rarely dies on his stick and he uses the whole offensive zone like few players can.
His career PP numbers are impressive, as well, despite the gong show of Edmonton coaching and roster moves since 2006. His career powerplay points per 60 minutes comes in at 5.2 (Wheeler was team best last year with 3.6). Coming back from Lockout #2, Hemsky's PP Pts/60 ranged from 5.4 to 6.3 five years in a row. He hit 5.4 again this year after Lockout #3 (we need names for these lockouts!). His addition in Winnipeg would finally create a second unit - think Scheifele with Kane and Hemsky.
Okay, hotshot, so why is Superman available then?
Oh, that. Yeah... well...
Hemsky has two issues that are possibly (hopefully) linked. The first and most obvious is injury. He's played in fewer than 600 of the 786 games the Oilers have had since he entered the league in 2002. He's only had one fully healthy season (the Stanley Cup run in 05/06). Multiple shoulder surgeries from his years of battling Robyn Regehr, a broken foot or possibly ankle from a shot block this season, perhaps a concussion or two in the mix somewhere. While small injuries held him out of handfuls of games early in his career, the past four years have included more serious maladies and longer stretches of time out of the lineup. He's not afraid to go to dangerous areas and it has cost him.
The second issue - perhaps connected - is that his scoring totals have fallen off in recent seasons. By eye, Hemsky returned to form this year. His speed and confidence were electric. His powerplay totals returned after two years of a PP pts per 60 of 3.6 - awful for Hemsky, a high point for the Jets remember. Still, his advanced stats and even strength boxcars tell a slightly different story - a story of a player in decline.
There are circumstances to that, and as Tyler Dellow wrote about his shot attempts, "A little bit of perspective is needed here, I think. First of all, Hemsky's number, although down, is still not that bad. He led the forwards by this metric [shot attempts for] last season and was fifth this season (Hall, Eberle, RNH, Gagner, Hemsky). The decline is troubling but, on an absolute level, he still wasn't that bad."
What can we expect?
New Oilers' GM Craig MacTavish suggested that Ales Hemsky is worn down mentally by playing on such a poor team the past half decade. The question of whether Hemsky can recover his offence is central to whether he's worth the last year of his contract at $5M, or the assets required to obtain his rights. I think the confusion of Hemsky's season - by eye he looks great, by percentages he looks mostly normal, and yet by scoring and possession numbers he looked very mediocre - gives hope for a rebound year.
Photo by Dinur
What is he worth?
Approaching the deadline in 2011/12, Oilers' GM Steve Tambellini was said to be shopping Hemsky. The rumour that swirled then was that Nashville offered the best deal - a 2nd and 4th in a shallow draft. Edmonton is not likely looking for more draft picks, and it's hard to know who from the Jets roster Craig MacTavish might like. Still, it's clear that Hemsky is on the way out, and should he recover his offence with a change in scenery, the price paid will surely have been a steal. It would be a welcomed change for a Jets franchise to be buying low on skill players, rather than selling low or simply watching them walk away. Plus, I can't put a price tag on my own happiness, so neither should Kevin Cheveldayoff.
Yeh you forgot to mention the "other reason" Edmonton is getting rid of him. Last one on, first one off, no chemistry with any of the other top 6 forwards, aloha toons a poor attitude around. No offense but the peg isn't that much better then Edmonton so why would he succeed there?
peg fans I hope you don't get laddered with Hemsky. He's like a trip to the strippers. You'll always go home unsatified and wanting more.
Ridiculous talent, best on a line with a scorer and defensive/2-way player.. I'm an Oilers fan who's probably in the middle about this player, some people love him, most hate him. Biggest knock is injuries (huge problem), and that he's "soft".. As Regehr could attest to he's not gonna hit you, but he'll work hard and push to the tough areas where you can kill him


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Cultures & Communities
Furniture, cooking wares, clothing, works of art, and many other kinds of artifacts are part of what knit people into communities and cultures. The Museum's collections feature artifacts from European Americans, Latinos, Arab Americans, Asian Pacific Americans, African Americans, Gypsies, Jews, and Christians, both Catholics and Protestants. The objects range from ceramic face jugs made by enslaved African Americans in South Carolina to graduation robes and wedding gowns. The holdings also include artifacts associated with education, such as teaching equipment, textbooks, and two complete schoolrooms. Uniforms, insignia, and other objects represent a wide variety of civic and voluntary organizations, including youth and fraternal groups, scouting, police forces, and firefighters.
"Cultures & Communities - Overview" showing 1 items.
Map of North and South America
- Description
- This map of North and South America appeared as part of a seven-volume historic atlas published in Paris between 1705 and 1720. It was also issued separately, and its large size together with its companion lower half suggest its use as a wall chart. Only a detail is shown here. Circular portraits identify nine great explorers, including Columbus, Magellan, and Vespucci. Five voyages of discovery are marked on the Pacific Ocean, the southern ocean of the title.
- Elaborate engraved vignettes depict beavers building a dam, Native Americans hunting and fishing, and other men salting and drying codfish. Niagara Falls is pictured, and California is shown as an island, although the growing belief that it was part of the continent is noted.
- Location
- Currently not on view
- Date made
- 1719
- graphic artist
- Chatelain, Henri Abraham
- ID Number
- GA*313248.01a
- catalog number
- 313248.01
- accession number
- 313248
- Data Source
- National Museum of American History, Kenneth E. Behring Center


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For the entire month of July and the first half of August, eastern China baked in a record-breaking heat wave. Nineteen provinces endured above-normal temperatures. Shanghai broke its all-time record high three times in as many weeks. The current record—40.8 degrees Celsius (105.4°F)—was set on August 7, 2013. At least 40 people have died during the heat wave, including ten in Shanghai, according to the Xinhua news service.
During a heat wave, ground temperatures soar, particularly in urban areas where there are fewer plants to cool the ground with shade and evapotranspiration. Paved or metallic surfaces can become warm enough to cook food. These images show land surface temperatures as measured by two different satellites.
The image above shows temperature anomalies across China between August 5 and August 12, 2013, as observed by the Moderate Resolution Imaging Spectroradiometer (MODIS) on NASA's Terra satellite. Red areas are warmer than the long-term average for the week, while cooler-than-average temperatures are blue. While much of China was warm during this period, the worst of the heat wave was concentrated near the coast and in Tibet. This weather pattern is tied to a subtropical high-pressure system parked over southern China, according to the China Meteorological Administration.
Though miserable everywhere, the heat wave was likely worst in China's cities, where manmade surfaces absorb heat during the day and cool slowly at night. As a result, cities are warmer during the day and slower to cool at night, making an extended heat wave more uncomfortable, and more deadly, in a city. The image below shows this "urban heat island" effect in Shanghai.
The image was made with measurements taken on August 13, 2013 by the Thermal Infrared Sensor on the Landsat 8 satellite. The warmest surfaces are yellow, while cooler surfaces are pink. The image shows pockets of very warm areas, particularly downtown, surrounded by cooler suburban areas. The dark purple dots are cold clouds.
Chinese officials have declared a weather emergency, warning residents to limit time outdoors. It is the first time the country has issued a weather warning for heat. China's National Meteorological Center expected the heat to break sometime after August 15.
- Associated Press (2013, August 1) Bacon fried on pavement as heat wave grips China. Accessed August 14, 2013.
- China Meteorological Administration (2013, July 31) Southern China experiencing record-high temperature. Accessed August 14, 2013.
- EarthSky (2013, August 12) Heat wave in China has brought record high temperatures. Accessed August 14, 2013.
- Tan, J. et al. (2009, September 1) The urban heat island and its impact on heat waves and human health in Shanghai. International Journal of Biometeorology. Accessed August 14, 2013.
- The Weather Channel (2013, August 14). Shanghai still broiling as deadly, relentless heat wave grips China. Accessed August 14, 2013.
- Weather Underground (2013, August 12) Japan breaks national heat record. Chinese heat wave continues. Accessed August 14, 2013.
- Xinhua (2013, August 13) Xinhua insight: China endures worst heat wave in half-decade. Accessed August 14, 2013.
NASA Earth Observatory images by Jesse Allen, using Landsat data from the U.S. Geological Survey and Terra MODIS data from the Land Processes Distributed Active Archive Center. Caption by Holli Riebeek.
- Instrument(s):
- Terra - MODIS
- Landsat 8 - OLI


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News // Aesop Rock
7.30.13 Watch: The Uncluded LIVE at KEXP
It's finally here! Here is The Uncluded's live session from Seattle, WA's KEXP. Check out the full performance below and don't miss them in Seattle TONIGHT at Neumo's! Read more here at KEXP.org.
Remaining Hokey Fright Tour Dates:
07-30 Seattle, WA - Neumo's
07-31 Vancouver, British Columbia - Fortune Sound Club
08-02 Missoula, MT - The Palace
08-03 Salt Lake City, UT - Kilby Court
Pick up Hokey Fright on CD or Vinyl from Fifth Element, digitally from iTunes, Amazon, Google Play, and listen on Spotify.
The Uncluded: Facebook | Twitter | #TheUncluded
Aesop Rock: AesopRock.com | 900bats.com | Facebook | Twitter | Google+
Kimya Dawson: KimyaDawson.com | Facebook | Twitter | Instagram
Rhymesayers: Facebook | Twitter | YouTube | Google+ | Instagram | Flickr | Soundcloud | Myspace
8.24.13 Fifth Element's Parking Lot Sale…
Every summer, Fifth Element in Uptown Minneapolis hosts an annual Parking Lot Sale. With every…← Newer Post
7.29.13 The Uncluded's Hokey Fright Tour…
(photo: The Uncluded at Summerfest 2013 - John Brunner)
The Uncluded, joined by Hamell on…Older Post →


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3 Fraternity Event Ideas
It matters not exactly what position you hold in your fraternity, or what kind of fraternity you are. You could currently do these events, or you may not. Regardless, these are three crucial elements of fraternity that you can't afford to take lightly. They may seem silly, and it could feel like you don't should plan something sophisticated. One point is true: when you prepare the event, you must be committed to your idea. Be devoted concerning your event. I'll claim it one more means. Each of these events should have a collection of particular objectives in mind, and you have to use actions or strategies to make certain you meet those goals. All these and more can be found on Greek formal fraternity event planning
1) A scholarship event. Now this possibly isn't going to be an event, and it shouldn't be merely a honors program. Your fraternity ought to identify those bros which do well academically. Not just need to they be acknowledged for their great scholarship, however they should be rewarded for it. Maybe a free of cost supper for all the bros who acquired above your phase's explained GPA goal, or brothers which obtained above a 3.5. Yet award the things that matter. If a person gets a 4.0, his dues one month ought to be free. It matters not. But scholastic success should be acknowledged in some way, the brothers should know which of their bros are flourishing in class, and they should be rewarded.
2) A brotherhood retreat. You possibly have a retreat. You might have a "retreat" to welcome your new members, and all the siblings go. The gorgeous aspect of fraternity is the life-long connections you establish with your siblings. You should have a certain event where nearly all (yet preferably all) of the siblings take time far from job, institution, family, or whatever in order to invest really intentional time with each other. It has to be deliberate, so there have to be a "goal" for the weekend break. Whether it's oneness, learning the practice much better, relying on each other, or establishing a strategic plan for your chapter, you should have a need to invest a weekend break (or longer) with each other. This has to do with celebrating exactly what your fraternity is and the brothers which are in there with you. It's not concerning commemorating to obtain intoxicated. And it's not about welcoming anyone who's not in the fraternity. It's about creating the connections on a personal degree.
3) A Moms and dad's Weekend break. You should not have to hide what you do in your fraternity from moms and dads. Even if you're a fantastic fraternity, parents will certainly really feel much more comfortable if they could view our home and fulfill the siblings. And if some moms and dads are paying their son's charges, they most likely intend to view that they're buying something that's worth the cash. Invite all the moms and dads bent on a residence game and tailgate together. Have a pancake breakfast prepared at the house. It doesn't need to be meals and sporting activities, yet you should have something with moms and dads a minimum of as soon as per year. And be devoted. You have an objective to complete.


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Dolce & Gabbana Raffia Cutout Sandal
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Looks like you've got more shoe shopping to do - have fun!
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- Made in Italy
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Choose the nearest Central Market tosee what's happening at your store.
Select your store >
Every aisle is stocked with surprises.
Central Market is a wonderland for people who are really into food. Our buyers travel the world and the state to bring you delicious delights of every flavor, from the freshest local produce to the finest specialty bites.
These aren't just goods. These are greats. Central Market's full-to-bursting departments have you deliciously covered from breakfast through late-night snacks.
Learn More >
We're a full Foodie resource with a range of services for entertaining, catering, gifts, and more.
We source our products from all over the globe. Our knowledgeable buyers pick and ship only the best of the best every day, so they're delivered fresh to you.
We love showing off what we've got.
Explore aisles of extraordinary products, from hundreds of varieties of the freshest produce on Earth to just as many of the world's tastiest cheeses. Your taste buds will never get bored.
Rise to any occasion.
Need a pinch or a pound?
Say cheese 700 times.
We prep, you eat.
Hot and cold cups full of goodness.
Cool finds.
More than meats the eye.
Nice stems.
All wrapped up.
Feed yourbody and mind.
Greet the meat.
How 'bout them aisles?
Plenty of fish.
Anything but basic.
Build a better bar.
A stroll through our scratch bakery ignites the senses, from the aromas of fresh-baked European-style breads to the showmanship of our skilled pastry chefs. At a time when most retailers are purchasing their baked goods from outside sources, we are as committed as ever to this ancient art, creating our delights in-house every day.
Find dozens of varieties of artisanal, handmade breads in our bins, many of which were refined during intensive training at the Culinary Institute of America in Greystone, California. All of our breads are crafted, baked fresh daily, and served piping hot from our tireless ovens. We'll even slice any loaf of bread to the size of your liking.
Can't tell a brioche from a boule? Then check out our Bread Guide.
Download PDF >
Every muffin we sell is made from scratch. We start with buttermilk batter and add premium ingredients to create can't-find-anywhere-else flavors like balsamic-soaked strawberries and chevre; pear ginger; white chocolate apricot; and antioxidant powerhouse muffins loaded with açaí, goji, blackberries, and pomegranate. The best part? You can mix-and-match a four-pack.
We also bake specialty cookies in unique-to-us flavors like Kitchen Sink and Pretzel Logic, New York-style boiled bagels, scratch-made pies, flaky French butter croissants, hand pies, and now-famous flour tortillas in a variety of flavors.
Let your sweet tooth lead the way through our Patisserie, where you'll find party-size cupcakes, crème brûlée, authentic Danish pastries, macarons, and more. We also custom-bake and decorate birthday cakes, wedding cakes, or just-because cakes, and they're always crowd-pleasers.
Related Blog Posts >
Expand your pantry portfolio with more than 600 items available within arm's reach, including premium flours, pastas, grains, candies, freshly roasted coffee, teas, nuts and signature nut mixes, granola, and dried beans and fruits.
Visit our spice bar and save big by getting only as much as your recipe calls for, from saffron to sage. You'll also find the finest bean-to-bar chocolates from the world's most famous chocolate makers and seasonal candies that make any occasion more festive. Our international chocolate buyer visits the World Chocolate Festival each year in Switzerland to source the best new sweets and chocolates from around the globe.
Our cheese buyers travel the world to bring you the best artisanal cheeses they can find. Much of our imported selection is rare and unknown to the United States, so there's always a new cheese to discover, from aged Parmesans and cheddars to assorted blues and soft, layered goat cheeses. We also carry an exciting selection of locally produced cheeses. Whether you need a slice or a wheel, we can hand-cut the size you need. Just ask.
We make authentic, hand-stretched mozzarella daily in-store. Pair it with ripe tomatoes and locally grown basil from our Produce department, and you've got a perfect caprese. Or pick up an artisan goat cheese spread made with award-winning farmstead goat cheese, hand-blended with premium ingredients to create specialty flavors like balsamic onion, fig and almond, sour cherry, and tomato pesto.
Related Blog Posts >
Everything you wanted to know about cheese, plus slicing, serving, and storing tips, wine and beer pairings, and some cheese-licious recipes.
Download PDF >
Honey garlic flank steak. Hand-cut and whipped sweet potatoes. Latin-inspired quinoa salad. Customer favorite Pam's Pimento Cheese. Every morning, our trained chefs create dozens of our very own recipes from the highest-quality raw ingredients. Find starters, sides, entrées, and snacks for the taking.
Dinner for two is the easiest way to have a no-fuss, no-muss meal. Just heat and serve these chef-crafted meals that include entrées and sides. Be sure to ask our wine experts to help you pair your dinner with the perfect pour.
See Dinner for Two Calendar >
Take a tour of our Grab & Go case to find the freshest, healthiest, and quickest mealtime solutions, from prepacked sandwiches like our famous apricot chicken salad to family-size salads, flaky pot pies, and one-dish casseroles like baked ziti or chicken Florentine. And there's no need to stress if you have picky palates to please; we've got individually packaged and quick-chilled meals, side dishes, pizzas, and more.
Find fabulous chef-prepared dishes made fresh every day with your schedule in mind. From crab cakes and kale salad to almond-crusted tilapia and lasagna al forno, enticing entrées, side dishes, salads, and specialties of the day are available in any amount you need and come with easy-to-follow reheating directions.
We took a cue from the Italians when designing our coffee bars and only serve an Italian favorite, Lavazza coffee. Get your caffeine fix with our everyday drip or choose from a full line of espresso drinks, available hot or cold.
For a cool treat, try our authentic gelato, made daily in many of our stores using fresh ingredients. Try lemon crème cookie, salted caramel, pure pistachio, fig and mascarpone – whether cup or cone, piccolo or grande, every scoop is a refreshing surprise bursting with unique flavor. Choose from an assortment of soy gelato and fresh fruit sorbettos, too.
Find staples like nonfat and whole milks, cream cheeses, sour creams, and eggs. Or discover new dairy dimensions with our gourmet butters, party dips, and unique juices. You won't find a better selection of Greek yogurts, both in terms of quality and variety. We also carry a mind-boggling and palate-pleasing assortment of nondairy alternatives like soy, coconut, or almond milks and yogurts.
In our store, frozen means fresh. Find ethnic specialty foods, puff pastry, veggies, broths, side dishes, and entrées, as well as gluten-free, vegetarian, and vegan options. We also bring you the biggest selection and tastiest frozen pizzas and ice creams from our backyard and beyond, in flavors that will make you melt.
Our deli is so much more than cured meats and sliced cheeses. The case is filled with everything from salami and smoked salmon to prosciutto and pâté. Don't miss our olive bar or dip bar, stocked with our Anniversary salsa, famous Love Dip, and other premade party faves. And even though we offer you endless imported delicacies from Europe, we still manage to discover plenty of incredible products right here in our own Texas backyard.
These delicious cured meats are a true delicacy, either layered with cheese and crisp flatbreads or served on their own. Using old-world recipes and traditional curing techniques, our curemasters create salami, soppresata, mortadella, and dozens of other types. While top-notch salumi can be hard to find, you'll find it in abundance at Central Market.
We roast our meats daily in our store, ensuring absolute freshness, amazing flavor, and top-notch quality. Choose from an assortment of savory turkey breast flavors, rich Kobe-style beef, bison, and delicious pork.
We work directly with farmers all over the world to bring you the most beautiful bouquets possible, from fragrant roses grown at high altitudes in the Andes Mountains in Ecuador to sunny sunflowers and hydrangeas shipped directly from California.
Our experts also work with local growers who deliver within two hours of harvesting. Choose artfully arranged signature bouquets or mix and match to create a unique bunch. From Thailand to Texas, we pick only the best for you.
Get a green thumb with these growing and care tips, arrangement how-tos, and other useful info for all things that bloom.
Pamper someone special with a gift that's far from ordinary. Our beautiful assortment of scented candles, soothing lotions, artisan soaps, and more make the perfect gift and will add a bit of Zen to any moment. We also have the wrapping paper and greeting cards to put it all together.
Do your body good at the Healthy Living department, where you'll find the latest holistic, all-natural developments in body care, vitamin supplements, and fitness information. Find homeopathic herbal remedies; natural and organic hair, skin, and body products; sliced-to-order soaps; and Central Market's own line of supplements.
Central Market's friendly, knowledgeable meat cutters recommend cuts, offer cooking tips, and trim the fat for you. Our meat counter is open-view, so you can see their work first-hand. In search of a special cut or need a kosher option? Just ask our experts.
We carefully select farmers and ranchers who are committed to animal welfare and environmentally conscious methods, so you can feel good about buying any meat that bears our name. The animals are raised without added hormones or antibiotics and fed a strict diet according to our own strict specifications, which means our natural beef, chicken, pork, and lamb are the best-tasting, most reliably tender meats you can serve.
In addition to being delicious, our signature marinated meats, handmade sausages, and hand-formed burgers are real time-savers. With signature flavors like herb Dijon or orange honey habañero, our marinated meats – chicken breasts, pork tenderloin, and sirloin for fajitas – please even the most persnickety palates. Plus, we use a vacuum tumbler to marinate our meat, so it stays tender and juicy.
Our in-store sausage-meisters start with the freshest cuts of chicken and pork, then add signature seasonings to create breakfast selections like maple blueberry, mild or spicy Italian pork, customer favorites like chicken feta spinach, and so many more. Beef and turkey burgers also are made by hand daily and get the Foodie stamp of approval. Think ancho pepper Jack, Cajun cheddar, and turkey with Gorgonzola and cranberry.
Learn about roasting fundamentals and how you can become a master of savory, slow-cooked goodness.
Cooking with an open flame, it's the oldest method – and it's still the best. Take a look at our grilling tips.
Explore acres of freshness with more than 700 varieties of climate-controlled produce from around the globe, including 150 varieties of seasonal organics. We work directly with our growers to stock our shelves with only the freshest fruits and veggies. Our expert buyers source as much local produce as possible. Daily deliveries ensure freshness, and, once tested by our dedicated inspectors, produce goes right out to the floor.
Looking for an easy and delicious way to up your daily intake of fruits and veggies? Our chefs create more than 50 varieties of pure, raw juices in four categories – citrus, apple, wellness, and cocktail – and up to 20 are freshly squeezed and available on any given day. Choose from Foodie favorites like apple beet carrot or our signature green juice. Now that's refreshing.
Our chefs wash, slice, dice, mince, and measure our produce daily to create our time-saving, prep-less produce kits. Get the fresh ingredients you need with none of the work.
Give your dish a pinch of panache with our fresh-cut herbs. We have the best organic bunched herb program in the nation. We buy from a local grower in Rice, Texas, and up to 10 varieties are cut and delivered fresh to our stores daily. They're perfect for garnishing a dish for that extra oomph. You can even grow your own; just pick up a plant in our Floral department.
With our more than 100 varieties of saltwater and freshwater fish and shellfish, the world of seafood is your oyster. Shipments are flown to Texas up to six days a week from places all over the world, including Hawaii, Ecuador, and Maine. We buy only from strictly regulated fisheries committed to sustainable practices, and we inspect each piece at the door. Whenever possible, our fish has been out of water only 48 hours prior to arrival. Then our fishmongers expertly cut fillets and steaks from whole fish for amazingly fresh results.
Let our seafood experts steam or marinate fillets, steaks, and whole fish while you shop. Get everything you need in our Fresh Catch Kits package that includes fish, precut veggies, and seasonings. We also carry plenty of marinated and stuffed seafood, ready to cook or simply heat when you get home. Or roll by our sushi bar, where our sushi chefs are rolling your favorite sushi daily.
Want a really fresh meal? Pick your lobster or crab from specially crafted saltwater tanks. We get shipments from Maine and Canada three to four times a week, and we can steam them on-site if you'd like.
We're proud to be one of only two retailers in the country to adhere to the rigorous standards of the United States Department of Commerce's Hazard Analysis Critical Control Point (HACCP) plan. This means we are inspected by the city, state, and USDC. The quality control for our seafood handling and processing is under the most sanitary conditions.
Dive headfirst into your next meal with tips and tricks from our seafood guide.
Pump up your pantry with gourmet olive oils, exotic spices, whole-grain mustards, specialty pasta sauces, sweet and savory salsas, and barbecue sauces that'll add kick to any dish.
Here's where you'll also find superior snacks like chocolate-covered pretzels, gourmet popcorn, and chips made from more than potatoes. We also stock a wide array of specialty granolas and gluten-free foods for those with special dietary considerations. A lot of what you'll find in these aisles is unique to Central Market, and we continuously bring in new and exciting specialty foods to keep our selection fresh.
We recognize the importance of getting kitchen essentials in as few trips as possible, so we stock dish soap, food storage bags, plastic wrap and foil, and paper towels – many in eco-friendly brands – so you can clean up with a conscience. Plus, you can stock up on other kitchen necessities like storage containers, utensils, mixing bowls, spatulas, and cookie cutters.
You don't need to know anything about wine to find the perfect bottle.
Just tell our wine experts what you're cooking, and we'll give you our recommendation. Our staff travels to the world's best wineries in search of unique wines to drink, and we offer them at the most competitive prices. We also carry wine selections unique to Central Market that are as affordable as they are sippable.
Sniff, swirl, and sip like a sommelier.
In the mood for something
a little more stout?
Turn to our beer section. With more than 350 varieties of domestic and imported beers, many from microbreweries from Texas only available in Central Market, you're invited to take one down and pass it around.
Expand your hop-rizons
Going beyond your grocery list.
Our aisles are filled with the freshest goods, but our services are just as plentiful. Wow any crowd with our catering services, floral arrangements,
or custom-made cakes and pastries. For a truly unforgettable gift, ask our experts to build a bountiful basket.
Make birthday cake wishes come true.
We cook, and you get the credit.
Sharpen your knife skills.
Make any occasion blossom.
A-tisket, a-tasket, give a gourmet basket.
Encourage epicuriosity.
Make the cake the center of your next celebration with a scratch-made, hand-decorated cake from our expert bakers. We can also bake bite-sized treats such as cupcakes, tartlets, and specialty pastries to satisfy more than one sweet tooth. If there are wedding bells in your future, meet with us about the big day's dessert.
Contact Us >
Get fresh food and ideas from our catering specialists. From business lunches to big birthday bashes, there's no event we can't handle.
Learn More >
These are classes you won't want to skip. Join our Foodies, cooking school instructors, and visiting world- renowned chefs for expert lessons on everything from knife skills to the latest cooking techniques.
See Schedule >
The best complement to our food is our flowers. When you set the table for your next event, start with a specialty centerpiece or custom flower arrangement, delicately handcrafted by our expert florists. We have more than 100 varieties of fresh flowers available in-store every day, sourced from growers throughout the United States and in Texas. We also fly in flowers from Thailand, Holland, and Ecuador. We deliver!
Stop in and smell our roses, tulips, peonies, or daisies so we can create a beautiful bouquet for your big day.
Contact Us >
Get a green thumb with these growing and care tips, arrangement how-tos, and other useful info for all things that bloom.
Give a gift full of greatness with Central Market's gourmet gift baskets, created by our in-store experts. From the coffee lover to the organic foods devotee, we have gift baskets in all shapes and sizes for anyone on your list. Choose from our assortment of premade baskets, or ask us to help
build a custom creation to
fit any taste or budget.
Find a store >
The gift that fits every Foodie. Purchase gift cards online or in-store for the Foodie in your life, and they can be used for any product in our aisles.
Buy now >


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This C list celebrity has been kicked out of his house by his wife and is now living full-time with this former A+ list reality star who just won't go away, no matter how much we want her to.
Hank Baskett and somebody? idkReplyCancel
Joe Francis
Someone and KendraReplyCancel
Disick and Paris.ReplyCancel
Lord Disick is A list, Sandy! Show some respect.ReplyCancel
I agree Paris/joe…which makes me think I might have been right in previous blind and joes her new guy who sold the drugs to her siblings(which is definitely one of his side gigs)ReplyCancel
@Tricia, really good putting all the pieces together!
Rick Solomon and ….E.G. ______. (His ex, the WORKING voice actress who was also a contestant on The Voice)ReplyCancel
Or ay be Solomon and Paris, they'd have
"Another Night In Paris".
Thanks dudes….
But Solomon a good guess too ….yes…so well call the sequel, " another night in Paris and her pigtails"
Man watching paint dry it's more entertaining than that one…


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I haven't found any black pilots anywhere... there's nothing but the white ones. It's driving me crazy!
Still searchig for the Antilles wave.
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I haven't found any black pilots anywhere... there's nothing but the white ones. It's driving me crazy!
Still searchig for the Antilles wave.
Found Unleashed Vader at Target on Randall Rd.They still had a asajj ventress left. There wasn't anything new at Mchenry Walmart and Target. Crystal Lake Target had a couple of Antilles.
Well... I'm finally seeing a ton of 500th Vaders, Ani evos, and Sith Battlepacks. No new basic figures though, and those are what I really want. Also, we're seeing tons of the above mentioned collections right as the rest of the country seems to be spotting the clone and sith evos. What's up with that??? Has anyone seen those yet??? Why are we seeing these so much later than everyone else?
Still searching for Antilles wave, black pilot, and sith eyed ani... not to mention #56.
I will keep my eyes open for #56, I know we got one unopened case in, but before I could get to it, they put it up in the steel. Not sure where, or if they worked it into the section yet.
I found the three new Unleashed, Vader, Asajj, and Yoda Vs, Palpatine.
The Super-Walmart on Randall Rd. has the Antilles wave.The Mchenry Walmart has a ton of #54 and #56.
Originally Posted by bobafrett
I'm trying to respond to the P.M., but you're over your inbox limit. Just an FYI.
P.M. me when you have some room so I can respond. I still haven't found #56... so.....


text:
Geox Marian Pump
Sorry, this item is sold out!
Looks like you've got more shoe shopping to do - have fun!
Looks like you've got more shoe shopping to do - have fun!
Item # 273003
Don't compromise comfort for style. Step out in the Geox Marian. This leather pump is professional and effortlessly chic.
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- 3¼" heel
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- Imported
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