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Shemar Franklin Moore (born April 20, 1970) is an American actor and former fashion model. His notable roles are that of Malcolm Winters on The Young and the Restless from 1994 to 2005, Derek Morgan on CBS's Criminal Minds from 2005 to present, and as the third permanent host of Soul Train from 1999 to 2003.
Shemar Franklin Moore was born in Oakland, California, the son of Marilyn Wilson, a business consultant, and Sherrod Moore. Moore's father is African American and his mother, who was born in Roxbury, Massachusetts, is of Irish and French-Canadian descent. His mother, who has a degree in mathematics, worked as a teacher in Bahrain and Denmark.
Moore moved with her to Denmark as an infant, and then to Bahrain when he was four where he attended a British private school until the age of seven. Moore cites civil unrest, interracial relationships being taboo, and racism in the US in the 1970s as part of the reason his mother moved abroad with him.
Returning to California in 1977, the family moved to Chico, California, where his mother worked at a clinic, before later moving to Palo Alto. Shemar Moore graduated from Gunn High School in Palo Alto. He attended Santa Clara University, majoring in communication, and modeled to pay his bills. His mother now lives in Pacifica, California, where he visits from time to time. Moore played the role of Malcolm Winters on The Young and the Restless for eight years.
In November 2004, he returned to The Young and the Restless after originally planning to leave the show, but after a few months he dropped back to recurring status and left in September 2005. In 2007, he said, "My time is done on Y&R. I did eight solid years as Malcolm." When Susan Lucci won her long-awaited Emmy for outstanding lead actress in a drama series at the 1999 Daytime Emmy Awards, it was Moore who announced it by exclaiming, "The streak is over...Susan Lucci!"
He was the host of the syndicated version of the series Soul Train from 2000 until 2003, and appeared in the 2001 feature film The Brothers. He portrayed Detective Jesse Reese on the television series Birds of Prey from 2002 to 2003. Moore played the role of Emery Simms in the 2004 film Motives alongside Vivica Fox and Golden Brooks, and had a supporting role in the film Diary of a Mad Black Woman.
He also appeared in the romantic comedy The Seat Filler with Kelly Rowland and Duane Martin. Criminal Minds was the seventh pilot Moore was cast in. In one episode, he was shown watching The Young and the Restless after breaking into fellow agent Dr. Reid's hotel room. He has won fans due to his high-profile modeling, often shirtless and in erotic shots. He is signed to DNA Model Management in New York City. Moore appeared on the March 2009 issue of Men's Fitness magazine.
Around 1998, Moore's mother was diagnosed with multiple sclerosis. Moore, along with several of his Criminal Minds castmates, have done several charity events to raise money for MS research.
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State College Spikes
State College Spikes notebook: Reliever Rauh retooling his pitch repertoire
State College Spikes reliever Jeff Rauh is in the process of reinventing himself.
His three-pitch arsenal became two completely new ones at extended spring training earlier this year. He left his four-seam fastball, curveball and changeup behind and started to develop a two-seam fastball and splitter.
"So that's what my focus was on spring training," Rauh said the day he arrived from Jupiter, Fla. "That's what I've been working on. So I'm excited to come here and face other teams and see what'll happen."
Rauh has seen mixed results in four appearances so far, allowing two runs in 4 1/3 innings. At times, he's turned to an off-speed pitch to get an out this season, but he's expected to stick to the plan laid out by the organization in spring training.
With his four-seam, curveball and changeup, Rauh went 3-2 with five saves and a 4.05 ERA for the Spikes last season. He tied for the lead in appearances in the New York-Penn League with 23.
But now, he's trying to get comfortable with his two-seam, which he describes as a sinker, and splitter.
After pitching a scoreless inning in his first appearance this season, Rauh lasted just 1/3 of an inning in his second trip to the mound, walking one while giving up one run on three hits in the Spikes' 6-3 win over Williamsport on Monday.
"He's working on some different things," Spikes manager Oliver Marmol said after Rauh's outing on Monday. "He's working on a splitter, and it's evident that he doesn't have total confidence with it yet, but he's going to continue to work with it. And it's to his credit that he goes out there and gives it everything he has knowing that he can't go to his slider or his changeup. He's really working on that pitch."
Rauh bounced back to record four strikeouts and allow one run against Batavia last Wednesday before he earned the save in a perfect 10th inning against the Jamestown Jammers on Friday in the first of a two-game series. The teams met again Saturday night.
Starting over is a challenge, but Rauh was ready to embrace it after two months of work in Florida.
"Over the weeks, it's been getting a little better and better," Rauh said. "And I'm starting to get more confident in it. I think it'll pay off."
Bullpen impresses
Marmol could tell after the Spikes' first two games that his bullpen will be dependable this season.
"They take a lot of pride in knowing that they're a strong bullpen," Marmol said after the bullpen threw four scoreless innings to finish a 6-2 win over the Crosscutters on June 14. "That's what you're going to continue to see the rest of the year. These guys are tough mentally. They understand that once we get to the pen, no one scores, and they're going to continue doing a good job of that."
Trey Nielsen earned the win in his professional debut that night, striking out four in two perfect innings. Nielsen led State College with 10 strikeouts to go with a sparkling 1.29 ERA in seven innings entering Saturday night's game.
Nielsen was a third baseman at the University of Utah, where he also threw six innings in four appearances. He was drafted by the St. Louis Cardinals as a pitcher in the 30th round in 2013, but his professional career was delayed after undergoing Tommy John surgery.
"It is a very strong bullpen," Nielsen said after his first appearance. "We're mature, we know what we're doing out there, which is great. Hopefully it gives our defense some confidence too."
Fernando Baez has yet to allow a hit in 6 2/3 scoreless innings. He's allowed one baserunner on a walk. Josh Lucas, who is transitioning from starter to reliever, has two saves in four innings. Kyle Grana has a 1.59 ERA and eight strikeouts in three appearances.
Nick Lomascolo (7.36 ERA), Jacob Booden (8.10 ERA) and Jeff Barkley (22.50 ERA) each had one rough appearance through the first eight games.
Wick continues hot start
Add a broken-bat home run to Spikes right fielder Rowan Wick's growing list of achievements.
Wick's sixth blast of the season came Friday night against Jamestown, traveling about 370 feet over the right-field wall after his bat broke into two pieces. That gave him the State College record for home runs in June — just eight games into the season. Mark Hamilton set the previous mark of five in 2006.
Wick started the season with a bang, crushing two home runs in the season opener at Bowman Field in Williamsport. He followed that with another two-homer game in the series against Williamsport before drilling his fifth homer in five games against Batavia on Tuesday.
Going into Saturday night's game against the Jammers, Wick led the New York-Penn League in home runs in addition to hitting with a .393 average, and he's also second in RBIs with 10.
Roster move
Tyler Bray was activated on the Spikes' roster on Saturday. The right-handed pitcher was drafted in the 26th round out of Louisiana-Monroe earlier this month. Bray threw a simulated game in State College on Wednesday.


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eSports has always been a passion of mine. I am a very competitive person and video games are my greatest hobby, it all makes sense really. eSports was also one of the key things that got me into Korean culture actually. Watching StarCraft, trying to figure out why these Koreans are so much better than all of us.
With that said, Korean commentary is SO fun. It's so energetic and even if there's boring parts they fill it up wonderfully and it's just a pleasure to listen to in general. With the League of Legends All-stars going on in Paris right now I've had two streams open simultaneously to get high quality video, with Korean audio. It's so good!
OGN has been wonderful this tournament and has put the VODs on their Youtube channel! Here's a tidbit…
It's so cool, they talk really REALLY fast at times, but even so I can understand quite a lot which is such a confidence booster ^^


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Featured Vacation RentalIdyllwild Treehouse Cabin
Property Code: Lag01
Dream Catcher
Available to Reserve Online 24/7
2 Bdrm, 2 Bath, Wireless, Pet Friendly, Hot Tub
The Dream Catcher cabin is a great two-bedroom cabin. Location is secluded and private, but only a little over a mile walk to town. The cabin is pet-friendly and has a fenced yard. Dream Catcher has a wrap around deck with fabulous views and a nice BBQ. The outdoor Jacuzzi tub is located just off the master bedroom and is very private. The cabin has both internet and cable for your convenience. The two bedroom/two bathroom cabin is ideal for two couples. The master bedroom has it's own private bathroom. There is a great wood burning stove for the winter that makes for a beautiful, romantic setting and an air conditioner for the warmer summer months. This cabin is Non-Smoking. Come experience a wonderful cabin with gorgeous forest views.
Wireless internet
TV/cable box in living room with DVD/stereo unit
TV/cable box in Master bedroom with a DVD player
Pet friendly
1 King bed-Electric blanket
1 Queen Bed-Mattress pad warmer
Cassette Player
Coffee maker
George Foreman grill
Fry pan
Patio furniture
Fenced yard
Contact Information
Available to Reserve Online 24/7
Rental Rates and Seasons: (USD)
* Rates are subject to change without notice. Pricing excludes taxes, additional options and fees.
Availability Calendar


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Apply for this job now
Associate/Assistant Professor in Intelligent Transportation
Intelligent Transportation
(Reference No.: IOTSC/AAP/IT/02/2019)
Academic Staff
The Chinese Ministry of Science and Technology and the Macao Science and Technology Development Fund approved in July 2018 the establishment of the State Key Laboratory of Internet of Things for Smart City at UM in October 2018. Under the leadership of the new Rector, the State Key Laboratory aims to undertake research in cutting-edge theory and key technologies on smart city and the Internet of Things, and apply the relevant research output to serve the Guangdong-Hong Kong-Macao Greater Bay Area. To this end, the State Key Laboratory of Internet of Things for Smart City invites applications for the position of Associate/Assistant Professor, who will also be a joint faculty member in the Faculty of Science and Technology, in the following disciplines:
• Transportation Engineering
• Transportation Big Data Analysis (e.g., Large Scale Routing and Scheduling, AI in Intelligent Transportation, User Behavior Analysis, etc.)
• Intelligent Transportation and Logistics Systems with Internet of Things
• Data-driven Sustainable and Integrated Urban Transportation Systems and Logistics
State Key Laboratory of Internet of Things for Smart City (SKL-IOTSC)
The State Key Laboratory of Internet of Things for Smart City is expected to promote smart city development in prospective of IoT, Big Data Technology and Engineering in Macao and inject a fresh impetus to the development of the Greater Bay Area by enhancing research and training in the field and providing technical support plans for improving economic performance, people's quality of life, and social management. More details about the State Key Laboratory are available from https://skliotsc.um.edu.mo/.
Faculty of Science and Technology (FST)
FST aims to provide programmes for undergraduate and graduate education with quality reaching international standard. It strives to become a research active unit advancing the knowledge of engineering and science, and serves the community and industry as an agent of technological innovation and educational advancement. Currently, about 90 faculty members from diverse international backgrounds serve in this faculty. More details about the Faculty of Science and Technology are available from http://www.fst.um.edu.mo/.
1. A PhD degree in Transportation and Logistics, Civil Engineering, Computer Science, or related disciplines;
2. A distinguished record of internationally-recognized research and scholarship;
3. Demonstrable competence in communication; and
4. English is the working language, while knowledge in Chinese/Portuguese will be an advantage.
The selected candidate is expected to assume duty in August 2019 or January 2020 the latest.
A taxable annual remuneration starting from MOP800,800 (approximately USD98,860) will be commensurate with the successful applicants' academic qualification and relevant professional experience. The current local maximum income tax rate is 12% but is effectively around 5% – 7% after various discretionary exemptions. Apart from competitive remuneration, UM offers a wide range of benefits, such as medical insurance, provident fund, on campus accommodation/housing allowance and other subsidies. Further details on our package are available at: https://www.um.edu.mo/admo/vacancy_faq/.
Application Procedure
Applicants should visit https://career.admo.um.edu.mo/ for more details, and apply ONLINE. Review of applications will commence upon receiving applications and continue until the position is filled. Applicants may consider their applications not successful if they are not invited for an interview within 3 months of application.
Human Resources Section, Office of Administration
University of Macau, Av. da Universidade, Taipa, Macau, China
Website: https://career.admo.um.edu.mo/; Email: firstname.lastname@example.com
Tel: +853 8822 8574; Fax: +853 8822 2412
The effective position and salary index are subject to the Personnel Statute of the University of Macau in force. The University of Macau reserves the right not to appoint a candidate. Applicants with less qualification and experience can be offered lower positions under special circumstances.
***Personal data provided by applicants will be kept confidential and used for recruitment purpose only***
** Under the equal condition of qualifications and experience, priority will be given to Macao permanent residents**
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|Download the application form only when applying through this online system is not likely. When not applying through this website, besides completing the application form, please submit your CV, copy of academic certificates (diplomas), ID or passport copy and declaration of employment (for civil servant only) to the above postal address, e-mail address or fax no.
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A California family is suing the manufacturers of the popular children's plastic shoe called, "crocs" for their daughter's escalator entrapment injury this summer. The serious injury occurred while the Geshke family was on vacation and their eight year old daughter's plastic shoe got caught in an escalator. Her foot was severely lacerated to a point where her bones were protruding. The young girl was fortunate that they did not have to amputate part of her foot but she has been in rehab for months.
A recent investigation indicated that 76% of all escalator accidents occurred while the victim was wearing a croc-type plastic shoe, explains a California injury lawyer. Annually there are approximately 10,000 foot injuries resulting from such accidents, and most of them are associated with the type of footwear the victim wore: plastic, flip flops, or barefoot.
Due to the many recurring lawsuits, a couple of years ago the manufacturer, Croc, Inc, started placing labels on its shoes warning parents of possible serious escalator injuries. They advised parents to hold their children's hands during escalator rides and to observe escalator-safe practices. The main problem with this warning label is that millions of families that bought these shoes before the caution was available are not aware of the potential danger.
Industry experts believe that escalator accidents are preventable. Two major areas of focus are new technological designs like step-safety side plates and requiring better routine maintenance such as lubrication of side panels. Since most of the accidents occur while the rider is stepping on or off the escalator or standing too close to the side.
Even though escalators in general are safe, we must remember that an escalator is a six-ton moving machine and we should ride with caution. Both the industry and parents need to work together to prevent serious foot injuries to themselves and their children, advises a California injury lawyer.
Currently the financially troubled Croc, Inc has not admitted guilt but has settled several cases to avoid costly litigation. They recently laid off one-third of their workforce and lost hundreds of millions of dollars. Besides the costly accident litigation, they are being sued by their stockholders for providing false information.
The second week in November will be National Escalator Safety Awareness Week. Let's not wait to review safety tips to protect ourselves. The Elevator/Escalator Safety Foundation has compiled additional children's safety tips while riding escalators; visit the safety foundation's website for kid-friendly tips and suggestions.
Most importantly, when entering an escalator, especially with young children, hold their hand and stay as far to the center of the step as possible. Grasp the handrail and face forward at all times. Don't lean against the side rails or place shoes near them. When exiting, step off the moving stairs promptly, and step over the teeth at the bottom. Don't shuffle off or hesitate because there can be people directly behind you.
Numerous articles and books on accident prevention, personal injury claims, and accident victims' rights are available to the public free of charge.
To request an article or a book, or to speak with a California injury lawyer, feel free to call 866-981-5596.


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It's 5 am again and the alarm is going off. And the temptation to just hit the snooze button and roll over and go to sleep is really what I want to do. It seems like it is a daily battle. Dragging myself from bed to exercise. That dreaded word for some. Exercise it is part of the physical battle to lose weight. Sleep is another one for sure. How do we find balance? How can we deal with this physical battle to lose weight?
There are many different aspects that affect weight loss. For some people the physical part of weight loss will be huge and for others not so much. Fitting in more exercise and moving more throughout the day is important. Even if you're exercising but not eating right it will not help you as much. We all have to learn to deal with different physical battles to lose the weight we want to.
The Physical Battle to Lose Weight
Knowing your Body
Being over weight can be a symptom of a greater problem. It is a good idea that before trying to lose weight to speak with your doctor. Thyroid can be one issue that affects your weight. Keeping track of your period is important too. If your hormones are off-balance is a major issue for women. It is so important to learn how to listen to what your body is telling you. You also might be mixing up signals that it is sending you. Are you really hungry or just thirsty. It takes time to heal your body. Make sure you take time to figure it all out.
Oh it can be so hard to get a goods night sleep. Our bodies need enough sleep to run well. Making sure you're getting enough can be hard at different seasons of life (have a newborn babe?!) Setting a bed time and a wake up time can help your body to get into a routine. I need 7-8 hrs of sleep to really function well. I can go on 5-6 for shorts periods of time but I don't have awesome days. When I am over tired I tend to eat more. I tend to drink more coffee. When really I should just take a nap or go to bed early. Getting into a good sleep pattern will benefit your weight loss journey immensely.
I know I know you all know that this is something that has to be done. Even if you're not trying to lose weight exercise has great health benefits. Having healthy nutrition is more beneficial than exercise. You can exercise all you want but if your still over eating and eating lots of junk you most likely not going to lose weight. There are awesome benefits to exercise and it should be a priority for sure!
- Schedule it into your day. I love how I feel after I exercise. I have tried to exercise at different times morning, afternoon when the kiddos are napping and lately at night. With my work schedule I have found I can be more consistent with exercising at night, but let me tell you I feel wide awake after I finish. I am ready to go! And this has led to going to bed late and then needing to get up early for work the next morning. I have had to adapt. I exercise right after my little one goes to bed then finish up my evening routine like doing the dishes and what not so that I have time to wind down and go to bed at a descent hour. Schedule it into your day and don't skip!
- Make exercise fun! Find something you love! I love Lindsey Brin DVDs. Walking/jogging outside when the weather is nice. Going to the gym. Taking an exercise class. Find your thing and just do it!
- Push Yourself to the Next Level! I am definitely not wanting to stay where I am at physically and I am sure you are not either. You have to push yourself when you're exercising not to the point your going to injure or over do it but enough to make your body need/want to improve. And the next day push yourself and little bit further and continue to do so everyday. This is the battle to keep pushing yourself to improvement to better health!
Balancing it all in life can be hard! There is so much to do and not extra time to fit it in. We can find the balance when we figure out what we should be spending our time on. Look at your schedule and see what is important must do and cut out the extra where ever possible. Make self-care a priority. That is what you are trying to accomplish with weigh loss. You are trying to take care of yourself so that you can have better health and can take care of your family. This year it was not only a personal goal of mine to work on getting healthier and in shape but a goal my hubby and I set for our family. I will persevere in this and so can you!
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The Biggest Enemy You Face While Losing Weight


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Monday May 20 Athletic banquet 6pm to 7pmshrimp Etouffee and drink $5.00Athletes eat free
Alana Coulter
Alana Coulter
Samantha Love going to state for golf
Congratulations to Samantha Love for qualifying for Girls State Golf.Samantha will play May 13 and 14, 2019in Austin, Texas.
Baseball schedule
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Come support our softball team
Elementary Supply List
Click on the link below to find the supply list for your child's grade.
Student's STAAR report card
The staff of Brookeland ISD believes that ALL students can learn. We believe that our school's purpose is to educate all students to high levels of academic performance while fostering positive growth in social/emotional behaviors and attitudes. We accept the responsibility to teach all students in a challenging, meaningful way that allows each child to become a literate, contributing adult. Brookeland ISD is a center for sound learning, academic discovery, and the pursuit of wisdom through advanced course offerings, high academic standards and aggressive, innovative instruction. The students of Brookeland ISD will excel and compete academically with any students in the country.
How to Contact Us
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Phone: (409) 698-2677
Fax: (409) 698-2533
Office Hours: 8:00am to 4:30pm M-F
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MLB.com, MLB Network to unveil Hall results
NEW YORK — The National Baseball Hall of Fame will announce whether there is an electee joining Ron Santo in the Class of 2012 on Monday. The results of the voting by eligible members of the Baseball Writers' Association of America will be revealed during an MLB.com simulcast of the announcement on MLB Network live at 2 p.m. ET.
The vote was conducted by the BBWAA this past December. Because of the least-imposing first-year group of eligible players in recent memory, former Reds shortstop Barry Larkin seems to be the lone possibility for election.
But he is no shoo-in. The 12-time National League All-Star and three-time Gold Glove Award winner, who played his entire 19-year career at home with Cincinnati, finished third in the 2011 balloting to second baseman Roberto Alomar and pitcher Bert Blyleven. The latter two were inducted into the Hall this past July 24, along with general manager Pat Gillick, a post-expansion Veterans Committee electee.
"Honestly, I don't think about it much," Larkin told MLB.com when reached recently at his home in Orlando, Fla. "There are some things you can control and others that you can't. So I try not to dwell so much on the ones that you can't. I'm excited about the opportunity, but it's not on the forefront of my mind."
Any new electee will be inducted into the Hall during this year's ceremonies on July 21-22 in Cooperstown, N.Y. Santo, the legendary Cubs third baseman, was elected to the Hall last month by the Golden Era Committee and will be inducted on July 22 behind the Clark Sports Center. On July 21 at Doubleday Field, Ford C. Frick Award winner Tim McCarver and J.G. Taylor Spink Award electee Bob Elliott will be honored in a separate ceremony.
As in any Hall election, to ascend to the Hall, a player needs to have his name appear on 75 percent of the ballots cast. Players must amass at least 5 percent of the votes to remain on the BBWAA ballot from year to year. They have 15 years of eligibility, beginning five years after retirement.
BBWAA members with at least 10 consecutive years of covering Major League Baseball could place as many as 10 names on their ballots.
This past December, the Golden Era Committee of 16 members considered 10 candidates — eight players — who participated in the Major Leagues from 1947-72. Needing 12 votes to be elected, Santo — who died on Dec. 3, 2010, from complications of diabetes and cancer — received 15 of the 16 votes.
Larkin, an ESPN baseball analyst, is in his third year on the BBWAA ballot. He garnered 62.1 percent — 361 of a possible 581 votes — in last year's balloting. Based on those figures, he must jump 12.9 percent to gain election. He received 51.6 percent of the vote in 2010, his first year on the ballot.
That kind of acceleration is not unheard of. In the history of the BBWAA balloting, which goes back to the first class in 1936, 16 players have made a leap of at least 13 percent in a single year to get into the Hall. The last player to make up such a sizable margin was Cubs second baseman Ryne Sandberg, who went from 61.1 percent in 2004 to 76.2 percent a year later. Coincidentally, Sandberg was elected in his third year on the ballot.
Among the notable first-timers on the BBWAA ballot are Yankees center fielder Bernie Williams, Braves catcher Javy Lopez and Angels outfielder Tim Salmon. The other first-timers are Jeromy Burnitz, Vinny Castilla, Brian Jordan, Bill Mueller, Terry Mulholland, Phil Nevin, Brad Radke, Ruben Sierra, Tony Womack and Eric Young.
Aside from Larkin, other prominent returnees are pitchers Jack Morris (who was fourth with 53.5 percent of the vote last year, his 12th time on the ballot) and Lee Smith and first baseman Jeff Bagwell.
Morris, who won the World Series with Detroit, Minnesota and Toronto and had 254 victories during his 18-year big league career, is a long shot. He needs to pick up 21.5 percent to make it this year. That's happened 10 times in the history of the balloting, though not since 1964, when White Sox shortstop Luke Appling gained election.
But Morris has always been pretty blase about his chances.
"I've come to the realization that if I don't make it, then I don't make it," Morris said. "The only thing that changes in my life is that I'd get a lot more money, and when I walked by, people would say, 'There goes a Hall of Famer.'"
First basemen Mark McGwire and Rafael Palmeiro were also back on the ballot, but the pair's association with the era of performance-enhancing drugs has led to a considerably low percentage of the vote. McGwire, the Cardinals hitting coach who admitted he used steroids during his playing career, got 19.1 percent of the vote last year. Palmeiro, who failed a drug test and was suspended in 2005, his last MLB season, got 11 percent of the vote last year, his first on the ballot.
The other returnees are the low vote-generating Juan Gonzalez, Edgar Martinez, Don Mattingly, Fred McGriff, Dale Murphy, Tim Raines, Alan Trammell and Larry Walker.
For example, last year, Mattingly, heading into his second season as Dodgers manager, garnered only 13.6 percent.
"I don't think I'm a Hall of Famer," Mattingly said. "I don't think I have the numbers. Part of it is longevity, and I wasn't able to do that and do the things that I did early in my career."
After this year, the coming ballots will be more and more star-studded. What surely will be a controversial vote next year will include all-time home run leader Barry Bonds, 354-game winner Roger Clemens, 3,000-hit-club member Craig Biggio, 12-time All-Star Mike Piazza and Sammy Sosa, who slugged 609 homers. The ballot for 2014 induction will boast a trio of great pitchers in Greg Maddux, Tom Glavine and Mike Mussina, plus slugger Frank Thomas. The group for 2015 will include another great group of pitchers: No. 2 overall strikeout leader Randy Johnson, Pedro Martinez and John Smoltz, plus outfielder Gary Sheffield. And finally, the ballot for 2016 will offer outfielder Ken Griffey Jr., Yankees left-hander Andy Pettitte and closers Trevor Hoffman and Billy Wagner.
Bonds and Clemens are in the midst of court cases, each charged with perjury allegedly committed during legal testimony about the use of performance-enhancing drugs. Bonds was found guilty on one count of obstruction of justice and has appealed his sentence. Clemens' trial is set to begin anew this spring.
The BBWAA has been consistent in electing at least one player each year, but only eight times in history has it elected three players or more. The last time the writers did not elect anyone was 1996, when pitcher Jim Bunning and manager Earl Weaver were among a quartet elected by a Veterans Committee.
Larkin remains the primary hope, and this would seem to be his best shot at it for a while.
He is a nine-time Silver Slugger Award winner, a member of a Reds squad that swept the A's in the 1990 World Series and the National League's Most Valuable Player in 1995. His .295 lifetime batting average is 33 points higher than that of Cardinals shortstop Ozzie Smith, who was elected predominately for his defense in 2002. Cal Ripken Jr., elected along with Padres right fielder Tony Gwynn on the first ballot for both men in 2007, hit .277 as a shortstop, the position he played for most of his stellar 21-year career with the Orioles.
But Larkin said he isn't taking anything for granted.
"I spent some time with Jim Rice when he was elected [in 2009] in his 15th year," Larkin said. "And I asked him why he thought it took him so long to be elected. He said, 'You can't go out and do anything else in your career. You have to feel good about what you were able to do.' Nothing had changed. That gave me a good perspective. So I've got to roll with the punches, at this point.
"I'd certainly love to be in, but I'm just going to react to the news one way or another."
Barry M. Bloom is national reporter for MLB.com and writes an MLBlog, Boomskie on Baseball. Follow @boomskie on Twitter This story was not subject to the approval of Major League Baseball or its clubs.


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MylesDavid necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 234 diseños de 78 diseñadores freelance.
New Freight Forwarding Business needing a design of company name and logo. The business main function is communication with international agents and clients and faciliting air or sea transport.
Energy Global Logistics Pty Ltd
Would like a logo designed independent to the Company Name Design so that they can be used independent of each other.
It will be used for stationary of the company, presentations and website. If possible I would like it to capture movement.
The business is young but the people involved have been hand picked and have alot of experience. We see the company growing quickly and with great sucess
- Colours should be based on the centenary jersey of the 2008 Australian Rugby League team I have included a link best guess it is a cardinal red and a carolina blue
- Would like to see Energy as the stand out in the Company Name Design but willing to see other
- I guess with the logo would consider planes ships trucks communication device within the mix
- We see Energy as a great name and very topical that should reinforce our name in our clients
- We like to see movement captured within the design
- Open to anything that looks sophisticated and professional
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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birthday , cakes , custom design , experiments , fondant
Memorial Day weekend part 2: birthday
My sleep schedule has become completely out of whack b/c of this weekend. Ever since I didn't sleep the night before Em's wedding to work on her cake, I feel like I'm becoming a vampire and wanting to sleep (or @ least nap) during the day and stay up all night. On Sunday night Vin and I were getting ready for bed around 1 am and I just couldn't fall asleep. Vin was already passed out, so I snuck out of bed and tiptoed into the kitchen to take out these containers holding hunks of extra red velvet and chocolate cake, along with 2 tubs of cream cheese frosting. I couldn't catch those zzz's so I might as well work on Vin's birthday cake, right?
I guess I blew my cake decorating wad last year when I made him that steak cake platter, and so I needed to make something really great for this year. My husband is an amazing photographer so I had this outrageous idea to make him a camera cake. Really good cameras and equipment are $$$$ and making a camera in cake form was the only way I could afford to give him a sweet @ss Canon DSLR. I already bought him some smaller gifts of things he wanted, and I knew Em's cake would be priority for this weekend, so I didn't know exactly how much time I could actually devote to Vin's cake. Even so, I printed out pictures of every single angle imaginable of the meagerly priced $15K (yikes!) Canon EOS 1D C and studied how I'd make each part, the relative external dimensions, noted the areas where there were indents and ridges, where there was texture for the grip… it was pretty elaborate. I didn't know when I'd be able to make it or how long this would take, but I scribbled out my plans anyway.
Luckily, the cake was all ready to be cut and shaped and spackled with frosting when I started that night. I had mixed the leftover chocolate and red velvet cake batter from Em's cake and had baked it into a square pan and 2 small rounds on Thursday night. I cut it into 6″x 3″ pieces and stacked 2 cake layers on top of each other like a bricklayer using cream cheese frosting instead of cement. I sliced up extra cake pieces for the top ridge where the viewfinder and flash bracket would be, the hand grip on the right, and the ridge on the base of the camera body. Indents on the corners and hand grip were carved out, and I dirty iced the entire cake to hold it together. For the lens, I layered 2 pieces of the rounds and took a chef's knife to pare out the concave shape for the front of the lens.
I mashed together all the pieces of leftover fondant from the wedding cake (pink, blue, green) and added black gel coloring to cover the camera. If you look closely @ the pics, you can see that the color came out more bluish grey than black for some reason. Compared to the huge tiers of the wedding cake, putting fondant on a smaller area was a breeze. I rolled out the fondant and shaped it onto the camera body like a pro; all the dents and ridges came out BEAUTIFULLY. I mean, seriously… look @ the groove on the right where your right hand would grip the camera… see how the top ridge where the flash bracket goes is just so even and curvy. And I did it in one perfect shot (pun!). The seams were a little sloppy; I should have checked out how to fix that before I fondanted the cake, but oh well. I took a toothpick and started drawing outlines on the camera where the textured grip was, the outlines and borders of shapes, and marked where all the buttons would be. I layered rolled fondant on the lens piece, but since I kept handling it too much, the fondant started to get too soft and I had to put a double layer (this time in strips) of fondant to repair it.
For the glass components (lens, viewfinder, screen) I WAS going to make them out of sugar, but I just didn't have time to make molds and shape out wax paper and perfectly melt the sugar. I ended up rolling out a bit of white fondant and cutting out the screen and lens pieces, then dusted them with silver petal powder to give it a shiny sheen. The powder was annoying and got everywhere; it kept sticking to the black fondant on the lens.
I rolled out the last piece of white fondant and took a toothpick to basically outline the "Canon" logo by hand. I formed the signature "C" by poking. one. hole. @. a. time. Then made dotted lines for the rest of the letters, putting painstaking detail in my freehand work to make them look as close to the logo as possible. I took a sharp chef's knife (I realize a knife and toothpick are my favorite fondant tools) and carefully cut out the letters by following my dotted lines. I figured if this didn't come out nicely, I'd just cut out the logo from one of the pictures and stick it on the cake. haha Luckily, the letters came out great and didn't crack or break! I let those dry out and used tweezers to stick the letters on. I think after the camera body shape, this was the best part and my favorite component of the cake.
With the last of the dark fondant I punched out circles for all the camera setting buttons with cake tips. I took some cut up straws and poked it in the front of the camera body so I could insert the lens. I took a knife and scratched lines into the front of the lens and rolled out some red fondant to make stripes for the lens. You know, I was considering buying one of those fondant ribbon rollers, but I heard they weren't that great and for some reason the metal pasta ribbon cutters (which would work great on fondant and gum paste) are obscenely expensive. Then again, I realized I cut pretty straight lines with–you got it!– a plain old chef's knife so those tools were unnecessary anyway.
I left the cake out and crawled into bed to snuggle with Vin for a couple hours and nap. When he woke up, I was like an excited little kid jumping up and down dragging him out of bed: "Baby, wake up! I made you a present! It's in the kitchen! Are you going you look @ it? Go to the kitchen! Don't you want to see what I made you? Look! Look! Look!" And he was impressed. =) I knew it wasn't as good as the steak, but this was more complicated as it wasn't a flat cake. Unfortunately, the weight of the cake started pulling the fondant down and it started to fall and tear a bit, and all of a sudden these stupid air bubbles came out to warp the shape and the lens started to flatten and sag… *sigh* It was nice while it lasted. Bummer, dude. =(
Vin took pics of this Canon camera WITH a Canon. He posted a couple cell phone shots on Facebook and when his dad saw them, he asked if Vin had bought another camera and said, "It looks like it's an underwater camera…" then burst out laughing when he realized it was a cake. haha
It wasn't as awesome as I thought it would be, but I'd say it was a special enough cake for Vin's birthday. I mean, I did it in about 6 hours, which was half the time I spent on the steak last year. Next year… that'll be a tough one.
Happy birthday, baby! Thanks for putting up with all my cake craziness this weekend. I love you! =D
birthday , buttercream , cake pops , cakes , custom design , experiments , fondant , roses/flowers , wedding
Memorial Day weekend part 1: wedding
Part 1 comes with big news: I made my first official wedding cake for one of my closest friends. Em and I met while we were camp counselors for inner-city kids (it was hilarious b/c a lot of them were bigger than we were) and we shared a cozy apartment in Jersey City during college. Our boyfriends (now husbands) got along b/c they were both conservative and liked talking politics and Em and I got along b/c we were both super sarcastic tiny tough cookies. =) When we turned 21 (our birthdays are just 5 days apart), we trudged over to the fancy Astor Place Wine and Liquor store during a blizzard so we could proudly whip out our legal drinking age driver's licenses. We bought some obscure orange-flavored vodka just b/c they were giving free samples of it and @ the register… nothing. I distinctly remember that we were bundled up and had cute woven hats and big puffy winter jackets b/c it was so cold and sh*tty outside so I'm pretty sure to most people we looked like we were eleven… MAYBE twelve years old, but the cashier didn't card us or ask for ID @ all. That was a relative bummer. haha I was super psyched when she told me S had proposed, and when she and her fiance asked me to do their wedding cake and favors, I said, "YES!!!"
I met up with Em and the now-Mr. Em for lunch several months ago and they brought me a tear out of the cake they wanted from some bridal mag. I took one look @ it and said I could definitely do it. I asked them about what flavors and how many people, the color and theme, etc… and it seemed pretty straight forward. Em wanted the cake and favors to be pastel themed, and I said I could make her cake look exactly like this picture (minus the flower toppers)…
…and for her wedding favors… I suggested cake balls. I would make them pastel pink, packaged in white boxes in pale green tissue paper. The future Mr. Em was more interested in the cake flavor itself, and gave his input for one tier being chocolate, one tier red velvet, and one tier vanilla. I hugged them both and said, "You got it!" and started buying ingredients and equipment for their cake.
The local Michael's has a big cake supply aisle, but the stock changes on a weekly basis. I'd say that half the stuff in that aisle is useless to me. I found they had cake pans, but wasn't thrilled with the selection so I bought them on amazon. They DID however have a sale on the candy coating I needed for the wedding favors AND I had a coupon for the entire order, so I stocked up and filled a whole cabinet shelf in our pantry with candy melts. And when Stop 'n Shop had a sale on butter… I stuffed AT LEAST 20 pounds of it in our freezer and downstairs fridge. For the next few months, I just collected equipment and materials needed for their wedding cake so that I'd just have to buy fresh eggs and milk to bake a couple days just before the wedding.
I requested 2 days off before their wedding to have ample time to bake and decorate. With this big project, I needed additional equipment. I broke out the "twins" and opened the 2nd mixer I bought myself as a Christmas present. I used both Thing 1 and Thing 2 to mix the chocolate and red velvet cake batter, baked one tier @ a time and while the cakes were baking in the oven, I cleaned out the mixer to get ready for the vanilla cake batter. Preparing 2 batters at the same time is WAY more efficient than prepping one at a time. It was so awesome. While the cake layers were baking (they took MUCH longer than cupcake batches), I prepped bright pink fondant for the the flower accents on the middle tier. Once all the cake layers were baked, I set them on the dining room table to totally cool and whipped up gallons of frosting: vanilla to go with the chocolate and vanilla tiers and cream cheese frosting to go with the red velvet.
I dirty iced the cakes and left them in the fridge overnight. Look how awesome my packrat and storage skills are in the above pic; after readjusting the shelves I made use of every nook and cranny in that refrigerator and crammed everything into the "Snacks/Fruits", "Vegetables" or "Meats/Cheese" drawers to make room for the cakes. That was end of day 1. Day 2 started with mixing crumbled cake with vanilla frosting and hand-rolling cake balls. I let them harden in the fridge and melted pastel pink candy melts for dipping, then hand-punched white fondant blossoms and added pink sugar beads to top off the favors. The favors were the easier part of the wedding project; out of the 79 balls I made, I only had two f*ck ups. Nice job, Me. Anyway, I wrapped up the balls in pale green tissue paper and boxed them up as individual favors. I wish I had more time to let the fondant harden though… I realized the pressure of the tissue paper may have squished the fondant flowers a tiny bit =/
Now that the wedding is over, I have a confession to make; I almost had a baked good breakdown @ 10 pm on day 2, a mere 12 hours before I had to deliver the cake. I didn't have time to make tons of marshmallow fondant (also known as "MMF"), so I shopped and sampled around and found a readymade fondant that actually tasted pretty similar to MMF. I ordered a huge @ss 10-lb tub of it and didn't open the container till last night b/c I didn't want to expose the fondant to air before actual use. When I ripped off the lid, I found that the plastic covering for the fondant was not airtight and secure, so the fondant was pretty damn stiff to the touch. A wave of panic started to set in and I sliced off a small section of the ten-pound chunk to see if I could zap some life into it in the microwave. Thank God that trick worked, otherwise I would have just broken down in tears since the only other option was to make my own fondant, and I was already on a time crunch. I would never, ever tell Em all this BEFORE the wedding since that's the worse thing you could do to a bride before she gets married!
I started off kneading pink food color into a hunk of fondant for the top layer. Kneading salvaged fondant is a highly recommended upper body workout… wow. I'm surprised full time cake decorators don't all have Michelle Obama arms. Around 1015 pm I started getting tired so I decided to take a powernap. Vin was all irritated with me and was like, "… Baby, what are you doing you have so much more to do you can't sleep now!" And I just told him to wake me up in an hour and I needed a little sleep @ SOME point to recharge a bit, so might as well do it now. @ 1115 he poked me to get up and I said, "15 more minutes." @ 1145 he was going to bed and I mumbled something in my state of half-consciousness about my cell phone alarm waking me up @ midnight, but like a good husband, Vin made sure I got up. I rubbed my eyes, tied up my hair, washed my hands, and got back to decorating the tiers. It took a couple tries to put fondant on the cake tiers. The fondant was too sticky and would start to tear, or I didn't roll out a big enough piece… or it was always SOMETHING. The top layer was the first one I did, and to be honest it looked a little rough. Luckily, I knew there would be white ribbon covering the bottom so that would hide some of the wrinkles. The middle tier had blue fondant, and it took three attempts to get it right. By the time I got to the bottom tier I finally figured out to patch 2 pieces of fondant together and knew this would be fine since strategically placed fondant stripes would cover it. I rolled and punched out white fondant circles for the top layer and worked on measuring and cutting the fondant ribbons for the bottom tier. I tried my best to match the colors from the photo (I've been studying it everyday for the past month as if I were the bride-to-be getting married and couldn't wait to see her cake haha). For the middle tier, just measured and marked where the fondant flower buds would go. The last prep step was putting in hidden straws to keep the cake from collapsing into itself. I put in @ least 10 straws on the bottom tier (these cakes were wayyyy heavier than they look) and stuck 7 in the middle tier. I found a box that would fit the bottom tiers, and my 10″ cake boxes were used for the top and middle. The sun was coming up as I let the cake fondant dry out a little and started to get ready for the party.
When we were packing up the car with the cake tiers and rest of the decorations (and emergency disaster supplies), paranoia and fear started to set in and I was on the verge of freaking out. We had secured the cake boxes with random boxes of stuff from the house, just to stabilize the cakes and HOPEFULLY prevent my hard work from sliding around in the car. The night before Vin had said, "I worry about the drive up… I hope the cakes will be OK, ya know?" and I said, "Eh, they'll be fine," and brushed it off. But just as he backed out of the driveway and made a sudden stop to avoid hitting a cute bunny, we heard a quick distinct "swoosh" of something heavy shifting in the trunk. I gasped and held my breath and the color drained from my face as the doubt started to set in… Did I secure it enough? Maybe I should have put them in the back seat instead of the trunk of the SUV? Were the boxes too big? Too small? Would the fondant sag? Would the cakes get dented? Would the fondant tear and crack or fall off? WOULD THIS BE A COMPLETE DISASTER???
If this ended up being a mess, I would have cried more than Em about the cake; she'd brush it off and say it was fine, I'm sure of it. haha It was the most nerve wracking 90 minute drive ever. I was so neurotic and kept saying things like, "Maybe we should pull over so I can check… Maybe I can climb into the backseat and peek into the trunk to make sure the cakes are OK… Maybe–" and luckily, when I'm a bundle of nerves, Vin takes his turn being the sane, calm one (usually my job) and wouldn't stop the car and wouldn't let me look and kept reassuring me everything would be fine. As soon as we pulled into a parking spot @ the restaurant, I jumped out of the car and made a beeline to the trunk and moved the junk boxes away and… they were pretty much OK. Thankfully, Vin was right <3 I think I finally let out the breath of air I was holding the whole drive. There were a few tiny dents in the fondant on the bottom tier and top tier, but it really wasn't bad at all. Vin and Em's sister helped me carry the tiers into the restaurant and I started to set up the cake.
I got a little anxious seeing that I was supposed to finish stacking and decorating right out in the open while people were watching, but after the initial "whoa" I just focused on getting this done. I bought this nice white cake base and put the bottom tier on it. Centering and stacking the middle tier was tricky; you kind of only get one shot and you have to be quick about it. I held the second tier with the edges of my fingertips, looked down over the bottom and eyeballed the center… and then basically just dropped it on to the bottom with a big plop. I did the same with the top layer, but since it was tougher to gauge the center as it was more elevated and I couldn't look straight down, I think it was a TEENY bit off center. And I was mad @ this stupid air bulge that had formed under the fondant. Bah. But the cake was solidly stacked and was totally even and stable and I was glad the hardest part was done. Not bad for an engineering school drop out, eh? I wrapped pink and white ribbons around the bottom of the tiers (yay for masking most of the unsightly amateur fondant wrinkles!) and poked the fondant flowers into the middle tier. Em's mom had given me the cake toppers (they were cute little bride and groom birds that looked like the Twitter logo and matched perfectly!) and I placed them facing each other. Once that was done, I think I finally smiled a little for the first time in a couple days.
I ran up to the bridal suite to get changed (my pants were covered in powdered sugar and Vin said I got it all over the passenger seat) and I got to see the bride. Em looked absolutely stunning. So beautiful! S looked spiffy in his suit and Vin complimented his cool vest. They had such a nice ceremony with the sun shining and a gorgeous view and special tear-jerking vows they wrote for each other. I gave her and her new husband a huge hug and was so happy for them. They looked so sweet and in love. <3 While they were busy with photos, Vin and I mingled and sampled some delicious food. Everything was excellent. It really was a perfect wedding day for a wonderful couple =)
I still didn't feel like I was off the hook yet until the bride and groom tried the cake. Em fed her newly minted husband a forkful from the bottom tier (chocolate) and I wiggled my way up front to watch their reaction. He gave a thumbs up! Then he fed Em a bite and she gave me this knowing smile. I think that's when all the worry slipped away. I was finally satisfied and relieved and had this huge grin on my face. I slipped in and got a pic with the lovely bride and groom with the cake and Em pointed out to everyone, "This is the baker. She made the cake AND the delicious cake balls you have as favors, too." =) Our table was served the middle vanilla tier (though I was the lone wolf and was given chocolate… but it was good I could check to see how that tier came out) and I got feedback saying it was light and fluffy and tasted really good. I was so incredibly happy everything turned out well and that my friends loved their cake. Em said that everyone kept telling her how beautiful the cake was, and she had gone around telling the guests that her old roommate made it. Actually she said, "People keep coming up to us raving about the cake and saying how amazing it is and I just keep saying to them, 'See that pretty little Asian lady? My friend Katherine made it.'" <3
I passed out in the car ride home and I wanted to type up this post, but I couldn't keep my eyes open for long. But all the work, worry, and lack of sleep was well worth it to make a special bride and groom happy. As long as they're happy, I'm happy. Congratulations, you two!!! =D
Stay tuned for Part 2, coming right up!
birthday , custom design , experiments , gum paste , roses/flowers , wedding
Happy Mother's Day… a.k.a. "Big Leagues, B*tches"
I was so super psyched that we were going to see my mom for Mother's Day (she was happy about that, too). I haven't been feeling well lately and one of the few things that makes you feel better is just being around mom. I wanted to get her a really nice gift since we don't get to see her often, and I knew that my mom loves flowers so I had an idea… not just give a bouquet that would wilt and die within a week, but one that would last forever. Well, as long as you don't get it wet or drop it.
About a month ago, I decided I wanted to make a bunch of sugar paste flowers for my mom. My friend K and I took a brief and somewhat rushed gum paste crash course that gave an overview of the general steps to make roses. The class was the only decorating class I've ever taken (and probably ever will take) and it felt like I was part of a cooking show. You know how everything is already all prepped and the perky host does a few steps, pops it in the oven, you blink an eye and a readymade ____ is done? It was kind of like that. We did one step, stopped, got dried parts of the rose made by someone else, did another step, stopped, got the next part of the rose made by someone else. I wasn't too thrilled with that, but after seeing all the steps involved I made mental notes of what to change when I made gum paste roses… mine from start to finish.
If done properly, a full bloom would take about a week to do. You do a step, let it dry overnight, do the next layer, let it dry overnight, and so on. I bought a couple bags of prepared Wilton gum paste and was pissed to find that one bag had already started drying out. I tried to salvage it and kneaded pink food color into the mixed paste, but it was still tough to work with. There were tips and tricks online, saying that adding shortening or popping it into the microwave for a bit would help, but the end result with the pink roses weren't nearly as nice, just b/c I couldn't shape the petals more since it dried out too quickly.


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After receiving National Roma Integration Strategies from the EU Member States, the European Commission has analysed the proposals and, with the launch of the Communication on the strategies of 21 May 2012, called on EU Member States for their comprehensive efforts on implementation to improve the economic and social integration of Europe's 10 to 12 million Roma. Regretfully, out of 4 focus areas of Roma inclusion, health and housing lack strategic and systematic vision.
In the run-up towards preparing the report, the European Commission DG Justice and Non-Discrimination invited several other Commission units (notably, DG Education, DG Employment, DG Sanco, DG Regio) to pursue a comprehensive cross-sectoral assessment of the proposals submitted by the Member States, as well as of structural requirements (cooperation with civil society, with regional and local authorities, monitoring, anti-discrimination and establishment of a national contact point) as well as funding are addressed.
Whilst some Member States have chosen to revise their existing strategies in the light of the EU Framework, others have developed their first national strategies ever – a positive step forward as such. The national strategies vary according to the size of the Roma population and the challenges Member States need to address.
The four key areas are as follows:
1. Education and measures to increase educational attainment of children – the majority of national governments focus on completion of at least primary school and access to quality education, incl. early childhood education and care, reducing education gap, reducing secondary school leaving, and support measures like involvement with civil society.
Only some member states decided to address increasing tertiary education and preventing segregation, while others proposed to provide teaching and learning programmes in the Romani language, remedial teaching, parental support or mediation.
The Commission recommends the following actions:
- eliminate school segregation and misuse of special needs education;
- enforce full compulsory education and promote vocational training;
- increase enrollment in early childhood education and care;
- improve teacher training and school mediation;
- raise parents' awareness of the importance of education.
2. Employment and reducing the employment gap between Roma and general population – the Commission concluded that all MS acknowledge the need to reduce the employment gap between Roma and non-Roma. To do so, active inclusion policies should also reach out to the Roma. Notably in those MS with a higher percentage of Roma, this population is largely located in rural areas. The strategy of these MS should take this geographical distribution into consideration, when identifying appropriate activities and needs (both in agricultural and non-agricultural sectors).
The Commission recommends the following actions:
- provide tailored job search assistance and employment services;
- support transitional public work schemes combined with education as well as social enterprises
employing Roma or providing them with specific services;
- support a first work experience and on-the-job training;
- eliminate the barriers, including discrimination, to (re)enter the labour market, especially for
- provide stronger support for self-employment and entrepreneurship.
3. Healthcare and reducing the health gap between Roma and general population – whilst most MS aim to improve healthcare access for Roma through outreach and other methods, only some MS included measures to reduce health inequalities between the Roma and non-Roma population involving a range of preventive actions which go beyond those highlighted in the EU Framework. However, only few Member States defined a comprehensive approach to improve the health of Roma. just only a small group of MS chose to address specific needs of Roma children and women.
The need for a systematic, integrated approach to health has been identified as a key challenge. It requires coordination between the healthcare sector and other sectors comprising wider social determinants of health – particularly education, housing, employment and anti-discrimination.
The Commission recommends the following actions:
- extend health and basic social security coverage and services (also via addressing registration with local authorities);
- improve the access of Roma, alongside other vulnerable groups, to basic, emergency and specialised services;
- launch awareness raising campaigns on regular medical checks, pre- and postnatal care, family planning and immunisation;
- ensure that preventive health measures reach out to Roma, in particular women and children;
- improve living conditions with focus on segregated settlements.
EPHA would extend the list of recommendations to inclusion of health promoting measures, incl. in mental health, improved food and nutrition, incl. breastfeeding practices, improved water and sanitation from a public health perspective, health-environment link, sexual and reproductive health, early marriages, young pregnancies and gender-based violence.
4. Housing and essential public services – the Commission conclude that although all MS agree with the need to improve the housing conditions of many Roma, few propose concrete measures as part of an integrated approach to tackle the situation. Only some Several address access to housing, including social housing and needs of the non-sedentary population.
Considering the importance of the local level for housing issues, MS should aim to promote community-led local development and integrated territorial investments.
The Commission recommends the following actions:
- promote desegregation;
- facilitate local integrated housing approaches with special attention to public utility and social service infrastructures;
- improve the availability, affordability and quality of social housing and halting sites with access to affordable services as part of an integrated approach.
In addition, the Commission issued a set of recommendations for MS regarding involvement with regional and local authorities and civil society:
- closely involve, in accordance with their specific competences, regional
and local authorities in the review, implementation and monitoring of the strategies;
- involve civil society, including Roma organisations, in the implementation and monitoring of the strategies;
- ensure coordination between the different layers of governance involved in the implementation of the strategies;
- mainstream Roma inclusion into the regional and local agenda;
- make use of the European Social Fund to strengthen the capacity of Roma organisations.
Download the Commission Communication on National Roma Integration Strategies: a first step in the implementation of the EU Framework here


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I'm excited to have author Sibel Hodge to the blog! She has a fabulous new gluten free cook book out!
Hello! A big Soup Opera welcome to you…
For those who don't know me, let me tell you a little bit about how this book was born. Well, for starters, I've been cooking since I was about ten years old. Under the watchful eye of my nan, who was a fabulous chef, I developed a love of food that has lasted…let's see…ahem, at least eleven years (yes, I can still be twenty-one in my head), and she taught me how to make mouth-watering meals from scratch. Now I want to pass that knowledge on to you.
I'm the author of thirteen other fiction and non-fiction books for adults and children, and in my spare time, I'm Wonder Woman. When I'm not writing or saving the world from dastardly demons, you can find me in the kitchen, cooking up a storm.
Being half Turkish Cypriot and half British, I was introduced to exciting culinary delights from an early age. When the rest of my mates were eating plain meat-and-two-veg dinners, I was tucking into Mediterranean delights of mousaka, meze, and pilavs.
Turkish people love to eat, therefore they love to cook! In the first cookbook in my gluten free/wheat free series, A Gluten Free Taste of Turkey, I combine my knowledge of tasty, easy-to-cook recipes with nutritious and scrummy Turkish food.
My love of Mediterranean food and the healthy Mediterranean Diet went on to spark my interest into a vast wealth of international dishes. Increasing your recipe bank means you can travel all over the world, and sample all kinds of cuisine, without ever needing your passport!
I'm also a qualified health and fitness professional, with a special interest in nutrition. We all live busy lives these days, don't we? But that doesn't mean we have to swap healthy, easy-to-cook, delicious meals for junky fast food. We are what we eat, and if we put rubbish in, it won't be long before we're feeling rubbish, too. I firmly believe that our ever-increasing health problems, diseases, and allergies are due to the chemicals, pesticides, and hormones that are pumped into our food and environment. I want to show you that healthy meals can taste great and be easily prepared.
I've been cooking gluten/wheat free since I met my hubby over a decade ago. When he first told me he was coeliac, I had a panic attack. I'd never heard the word before, and my first thought was that it meant he had some peculiar sexual quirk that I wasn't going to like very much. When I finally discovered it meant he couldn't eat gluten, which is found in barley, oats, wheat, and rye, I had an even bigger panic attack. Trying to find something in the supermarkets back then that didn't include those ingredients was a nightmare. As well as being blatantly advertised, it's often cunningly disguised as "thickener", "stabilizing agent", "shortening", and "Ricin". OK, I made the last one up, but gluten can have severe side effects for people who are coeliac or intolerant/allergic to it.
Maybe now would be a good time to let you into my little secret (stands up and coughs)… I have a serious soup fetish! There, I confessed! Whether it's summer, winter, or spring, you'll find me eating the stuff (sometimes in secret). I'm a regular soup-a-holic, and I know that I'm not alone in this little culinary foible. I mean, how can you not love a little bowl of goodness that's so versatile? Whether you're looking for a simple starter, a light lunch, or a hearty dinner, soup is the perfect dish every time.
So will you need any specialist ingredients or equipment for this recipe book? No! There's nothing worse than buying a cookbook, reading through the recipes, and then banging your head against the kitchen worktop because you've discovered you need a particular blend of this, or an obscure jar of that, and you just can't get hold of it. You'll probably find most of the ingredients used in this cookbook already lurking in your store cupboard or, failing that, your local supermarket. Unlike when I first started cooking gluten free all those years ago, you can now find so much choice in gluten/wheat free products in the shops that you shouldn't have any trouble getting hold of everything you need to create my tasty, international delights. The only thing you may need to pick up (if you don't already have one) is a hand blender, and these are both easily available and cheap.
The most important thing in cooking is to have fun with it, so experiment, eat, and enjoy!
Sibel XX
Recipe from A Gluten Free Soup Opera
Moroccan Sweet and Sour Soup
This recipe does exactly what is says on the tin – it's sweet, it's spicy, it's sour, and it's fun! Moroccan food is all about flavour and colour, and this dish is an explosion of both.
I'm using dried apricots here, and whenever possible try and get apricots that are naturally air dried, rather than those dried using sulphur or sulphur dioxide, which can cause allergies in some people. They will probably be darker in colour than the usual apricots, but the taste is the same and they're healthier for you.
Did you know that as well has being a great source of dietary fibre and protein, chickpeas are also rich in folate, calcium, and manganese, plus they're also low in fat, which is always a bonus! But if you don't like chickpeas, substitute them for a can of beans like cannellini, borlotti, kidney, or black-eyed.
· 1 onion – chopped
· 1 carrot – diced
· 1 red pepper – diced
· 1 green pepper – diced
· 8 – 10 dried apricots – chopped
· 4 cloves of garlic – crushed and chopped
· 2 inch piece of fresh root ginger – peeled and chopped finely
· 400 gr can of chopped tomatoes
· 400 gr can of chickpeas – drained and rinsed
· Juice of half a lemon
· 2 – 3 tablespoons of chopped fresh coriander (cilantro)
· 1 pint (approx. 2 ½ cups) of chicken stock/vegetable stock/water
· 1 tablespoon of ground coriander
· 1 teaspoon of ground cumin
· ¼ teaspoon of nutmeg
· 1 tablespoon of tumeric
· 1 tablespoon of paprika
· ¼ – ½ teaspoon dried chilli flakes
· ¼ teaspoon of black pepper
· Salt to taste
· Olive oil for frying
1. Fry the onions and peppers until soft.
2. Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35 – 45 minutes.
3. Stir in the fresh coriander and serve.
Serves 4 – 6
* Vegetarian/Vegan Options – Use vegetable stock* Dairy Free
Be sure to check out Sibel's website for links to purchase all of her books!


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5000 Poplar Avenue Memphis, Tennessee 38117
(901) 683-0915
general manager
Ralph Price
culinary manager
Brian Hatfield
Serving the Memphis community since 1983. Architectural details include brick archways and exposed wood beams. Unwind on the outdoor patio with koi pond, relaxing adirondack chairs and fire-pits.
On Our Dress Code:
To enhance the experience of all our guests we ask that you respect our dress code. We suggest collared shirts for gentlemen. We consider tank tops, overly provocative clothing, boldly logoed athletic attire, and flip-flops too informal for the dining experience we plan to provide. We do not allow gentlemen to wear hats in the dining room. Your comfort is our priority; however, we do not feel that overly casual attire is appropriate for dining in our restaurant.
Before your visit, view our other Dining Guidelines.
Part of the Hillstone Restaurant Group, © 2019


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Renewed violence flared in the Holy Land today, taking the lives of two Arabs and causing serious wounds to two British soldiers and slight injuries to two others.
The Arabs were killed in an engagement with troops near the Jewish colony of Nathania. Four Arabs were wounded in the clash.
Two soldiers were seriously wounded when a lorry they were riding in struck a mine on the Jerusalem-Nablus road. An Arab band fired at the truck from ambush at the same time.
A second lorry taking a side road to attack the rebels from the rear, also struck a mine which exploded causing injuries to two soldiers.
Bernard Klein, a watchman near Petach Tikvah, was seriously wounded in performance of his duties. He was taken to the Hadassah Hospital in Tel Aviv.
A police patrol, fired on between Lydda and Wilhelma, returned the fire, wounding one Arab.
A section of the Iraq Petroleum Company's pipeline near Tamra, a suburb of Beisan, was destroyed by an explosion. The escaping oil caught fire.
Brigands set fire to a Jewish-owned packing shed near Rehovoth and an Arab shed near Ramleh.
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.


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We've heard it was coming and now Samsung have gone ahead and released their ChatON (web.samsungchaton.com) app for their Windows Phone users. We last reported on this back in April so it's nice to see the app is finally live.
ChatON is a proprietary messaging service made by Samsung but works across various devices including Bada, Android, iOS, BlackBerry and now Windows Phone.
Truth be told, it's a fairly decent messaging service that offers some unique features like
- Profile page
- Animated messages (via drawing)
- Location info
- Calendar
- Multimedia sharing (and storage)
- Group chat
- Interaction Rank
Proprietary messaging services are always a tough sell especially since you need to convince your network to change over. Having said that, Samsung has done an admirable job with their service though we're hesitant it will catch on. Either way, it's good to see the app now on Windows Phone for Samsung users.
Pick up ChatON in the Samsung Zone now in the Marketplace. Thanks, Corepc, for the tip


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Grakon InternationalDes Moines, Washington Clients Commercial Markets Office, Industrial
The world headquarters of Grakon International, a manufacturer and distributor of interior and exterior lighting components for large commercial vehicles, is a structure that utilizes simple durable materials and finishes; and reflects the technical nature of the commercial vehicle industry. The facility includes corporate offices, warehouse distribution and manufacturing areas.
The warehouse/manufacturing areas of the building features tilt-up concrete walls with steel roof structure. The office and lobby utilizes steel construction and extensive use of sound insulating glazing. The interior in the lobby "component" is finished with high-end materials, including porcelain and metal floor tiles, wood paneling, and glass.


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Split-screen multi-tasking has been a long-sought feature on iOS by Apple fans.
A new report now indicates that iOS 8 Beta code hints that the feature will be available on the latest version of Apple's mobile and tablet OS.
This news comes despite the fact that Apple did not talk about the feature at WWDC 2014.
The news originates from developer Steve Troughton-Smith. He claims to have found codes that indicate split-screen multi-tasking functionality.
Apparently, iOS's homescreen launcher, Springboard, has codes that refer to "main-screen-canvas-sizes". This would allow apps to run side-by-side on screen in multiple sizes: 1/4, 1/2, or 3/4. The apps running side by side will be displayed as a single app in the App Switcher.
Back in May, there were rumours that such a feature would arrive on the Apple iPad Air, thus allowing it to split the screen into two apps in landscape mode. Apart from using both apps at once, users would also be able to share information like links, images, and text between them.
With this feature, Apple will be playing catch up with Microsoft's Surface tablet, which already has the ability to display multiple apps on the screen at one time. This is a fact that Microsoft has highlighted in the past.
While experts are confident that split screen multi-tasking is heading to the iPad Air and other tablets, the same could be said for the iPhone 6, which is rumoured to have a larger screen than previous iPhones.


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Coffee Machine Solutions
Ruggero Alfa Multi Boiler High 3 Group
- Manufacturer: Expobar
- Sector(s): Commercial Coffee Machines
- New/Used: New
- Retail: $10,505.00 | Our Price: $9,975.00
- Dimensions: 1010 mm (W) x 600 mm (D) x 530 mm (H)
- Weight: 105 kg | Phase: Single Phase
- Maximum installed power: 4000 + 3 x 1200 watts
- Size: N/A | In-store demo? No
- Despatch time: 3 days
The Ruggero Alfa Multi Boiler is an automatic espresso machine featuring programmable touchpads that control the doses volumetrically, PID temperature control for absolute temperature stability and a central computer board that offers many different digital functions such as advertising, automatic dosing of hot water, time management and a coffee dosage counter. Automatic water filling, copper boiler with 11.5 litres capacity with pre-heat exchanger per group. Two steam taps (stainless steel) and one electronic hot water outlet.
Custom hand built machine to order, your color, your sign. Comes standard with the ALFA light box sign, color must be selected when ordered. Body can be painted in any automotive paint color available in Australia.
Key Features:
*Volumetric/ Semi Automatic Control
*Four programmable doses per group
*Digital boiler temperature display
*Multi function digital display
*Time management and memorisation of number of coffees made
*Maintenance management with programmable service reminders
*Digital boiler temperature control
*PID technology for temperature control
*Manual override group switch
*Steam pressure gauge
*Group head with direct pre-infusion chamber
*Individual PID controlled boilers for each group
*99.9% pure copper boiler
*Automatic boiler refill
*Automatic back-flush program
*Built in volumetric motor and pump
*Two steam arms
*Electronic hot water outlet
*Personalised fibreglass body for strength and durability
*Illuminated acrylic signage for maximum exposure
Technical Information:
Functionality: Volumetric / Semi Automatic Control
Boiler Size: 11.5 ltr
Boiler Composition: 99.9% Pure Copper
Automatic Boiler Filling: Yes
Manual Boiler Filling: No
Heating Element Power: 4000 watts + 3 x 1200 watts
Hot Water Outlets: 1
Steam Outlets: 2
Steam Pressure Gauge: Yes
Warranty Details:
12 months limited warranty on all non-consumable parts.
Please see our Guarantee page for full details.


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Tuna Noodle Casserole
From the kitchen of Phyllis (Raiche) Longtin, my mother. Tuna Noodle Casserole was a Friday night staple when I was growing up, especially during Lent when meat could not be eaten in our home.
Cook the egg noodles as per package instructions. Drain the noodles and place into a casserole dish. Mix in soup, milk, and tuna. Layer the crushed potato chips, pats of butter and cheese over the top of the casserole. Bake at 350* for 30 minutes or until cheese melts and forms a crunchy topping. Feeds 4 to 6 people.
Scalloped Potatoes
From the kitchen of Mary Ellen Raiche-Burton, my maternal aunt.
Melt the butter in a skillet over a medium heat and add onions until tender. Stir in soup, milk and pepper. Heat to boiling and add potatoes. Reduce heat to low. Cover and simmer for 5 minutes or until ht and bubbly. Stir occasionally. For added flavor, add 1/4 cup of cheddar cheese.
Spaghetti with Meat Sauce
From the kitchen of Chris Copeland, my son and self proclaimed world's greatest spaghetti sauce maker. He tried many combinations before he came up with this idea. When I make this recipe, I add 1 tsp of brown sugar.
Brown the onions and beef together. Drain the meat and add all other ingredients. Simmer on medium flame for 30 minutes. Boil the spaghetti noddles as per package instructions and drain. Rinse lightly and serve with the sauce. Serves 4 people.
FAUX Dressing
From the kitchen of several people including Grandma Leah Longtin's recipe as per my Mom; Aunt Tillie's recipe as per Aunt Mary Ellen and my version, which is a dumbed down version of the other two.
FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere".
This first recipe is my Mom's from a recipe card in Grandma Leah's handwriting:
Add these ingredients into a covered kettle with enough water to cover the ingredients. Place on high heat. Bring to a boil stirring often.
Take 3 to 5 potatoes and peel and boil them. Once soft, mash them with small amount of milk and butter and set aside.
Cook this mixture for 60 to 90 minutes. After 60 minutes, add 3 cups or pre-made mashed potatoes. Reheat on low and serve when it thickens.
This second recipe is my Aunt Mary Ellen's whose, mother -in law was Matilda Longtin-Burton (Aunt Tillie or Mimere to some) Matilda is Grandpa Alfred Longtin's sister, so this recipe may have come down the Longtin side from their mother, Mary Leriger-Longtin of St. George, Illinois.
Cook slowly in a kettle on the stove under low heat, breaking up the meat into pieces.
In a separate pan, boil and mash 5 or 6 potatoes and then add to the meat in the kettle. It should make about 2 cups of mashed potatoes.
Go lightly on these spices to start with, than taste and add more if needed. Stir well. If the batch seems too watery, add bread crumbs to thicken.
This third version is my own based on trying to make the recipe simpler for today's lifestyle:
In a large saucepan, saute:
Brown and add enough water to cover the meat. When browned add:
Cook over a medium flame for 30 minutes and add bread crumbs if too watery. Can be served over noddles or mashed potatoes as a gravy or served alone.
Fruit Dump Cake
From the kitchen of Chris Copeland
Grease a 9 x 9 cake pan, spread the can of fruit in the bottom of the pan (including juice), pour the melted butter over the fruit and top with the DRY cake mix. Bake at 350* for 30 minutes. Serve with whipped cream on top.
Chicken and Dumplings
From the original recipe of Aunt Rosie before 1970. Eventually her recipe changed to a thinner broth with more onions and thinner noodles. This is the classic childhood recipe she made for us.
Bring the water to a boil in a large pot. Add the entire chicken (skin, bones and all), the salt and onions into the boiling water. Reduce the heat to simmer and cook the chicken, covered, for an hour and a half. When the chicken is completely cooked, remove it from the pot and set it aside t cool.
Combine the flour, baking powder, salt and milk in a medium bowl. Stir until smooth, then let the dough rest for 5 to 10 minutes. Roll the dough onto a floured surface to about 1/4 thick. Cut the rolled out dough into 2 " strips and cut the strips into 2 " squares. Let the dumpling sit for about 15 to 20 minutes to dry out. Drop the dumplings one at a time into the gently rolling boiling stock. Stir gently occasionally.
While the dumplings are cooking, cut arprt of the cooled off chicken and remove the meat. Cut it into bite sized pieces and drop them into the stock pot. Discard the skin and bones. Cook the chicken for another 5 to 10 minutes. Do not stir vigorously or you will break the dumplings apart.
Homemade Pie Pastry
From an Amish friend while I lived in Fort Wayne, Indiana
Sift flour into a bowl, cut the shortening in with a fork into pea sized lumps. Add water a little at a time, until dough forms into a ball. Lightly knead and roll out onto a floured hard surface. DON'T OVER KNEAD! For a baked pie shell. Bake at 425* for 12 to 15 minutes.
Raisen Pie
From the kitchen of Leah (Surprenant) Longtin, my paternal grandmother. This was a family favorite with many of the Longtin men including my Dad, Gene Longtin.
Boil these ingredients for 5 minutes: Do NOT drain the water!!!
In a separate bowl, mix together:
Add a small amount of the boiled raisin water to the dry mixture to make a paste.
Add the beaten eggs to the cooked raisins and water mixture and stir as it thickens. Pour into an 8 to 10" pie crust and cover with a top pie crust. Bake at 425* for 30 to 35 minutes. Serves 6 to 8 people.
Chicken Chalupas
from the kitchen of Mary Ellen (Raiche) Burton, my maternal aunt. This is a great recipe that can be made ahead and served to large groups of people.
Combine cheeses, mix and in two separate bowls and reserve half for the topping and half for the filling. Also divide the green onions into two equal portions.
In a large mixing bowl, combine 1/2 of the cheese mixture, 1/2 of the green onions, all the soup, chilies, sour cream and olives together and mix. Set aside one and a half cups of this mixture for the topping later.
Add the cooked diced chicken pieces to the remainder of the filling mix and mix well. Put 3 heaping tablespoons of the mix onto each tortilla and roll. Place the rolled tortillas seam side down in a lightly oiled shallow baking dish. Arrange tortillas in a single layer. (use two baking pans if necessary). Spread the reserved topping mixture over the layer of rolled tortillas in pan. Cover with the remaining cheeses and onions. Refrigerate overnight or can be frozen. (If frozen, defrost completely before baking).
Preheat oven to 350* and bake uncovered for 45 minutes. Let stand a few minutes before serving. Feeds 6 to 8 people.
Jan's Family Recipes
French Meat Pie or Tortiere
From an old French-Canadian cookbook
Cook first 6 ingredients in fry pan with 1/2 cup of water. Add bread crumbs and stir. Put into an 8 to 10" pie crust and cover with a top pie crust. Bake at 350* for 45 minutes to 1 hour. Serve with mashed potatoes and french cut green beans. Serves 5 to 6 people.
Salmon Patties
From the kitchen of Jan (Longtin) Vincent. This is one of my favorite things to eat and I still make these today for myself, although one can now serves me with 3 to 4 meals of Salmon.
Place salmon in bowl and remove the spine bones at the center of the pieces. Break up the salmon and add all ingredients. Mix well and form into patties, Placed in a lightly greased skillet on medium heat and cook on both sides until the outsides turn a golden brown. Serves 4 people (one patty each)
Sunday Pot Roast
From the kitchen of Leah Longtin, my paternal grandmother. My grandmother also served either Pot Roast or Broasted Chicken whenever we came over on Sundays. she would make her own gravy from the dripping in the pan and NEVER measured the ingredients, but used her instinct to tell her how muchUsually followed by a peach or apricot upside down cake.
Place roast and seasonings in a crock pot or Dutch oven on the stove (with burners on low). Cook for 3 to 4 hours. One hour before serving, place carrots and potatoes with the roast and recover with lid. Cook until carrots and potatoes are tender. Serves 6 to 8 people people.
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This site is always being updated. Content Copyright 2019 © Jan Vincent. All rights reserved. All images, interviews and videos used were chosen from Public Domain sources or are the property of JansWorld.net except for those used by permission were full credit was given. Any references to any trademarked properties are used in accordance with the Fair Use doctrine and are not meant to imply that this website is affiliated with other related website. This website is not affiliated with the Walt Disney Company, Knott's Berry Farm, Cedar Fair, Doctor Who, Trinity Broadcasting or any of their subsidiaries. This website is a fan based, informational site used for entertainment purposes and no money is made from it except where indicated.


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Startup nation Israel is setting up yet another benchmark for the startup ecosystem, this time in the field of cybersecurity.
Microsoft and Akamai Technologies have announced that, together with leading venture capital (VC) firm Jerusalem Venture Partners (JVP), they are working on a unique accelerator in the field of cybersecurity. The program is located at the Microsoft Ventures Accelerator in Tel Aviv and the class will run through January 2015. Startups accepted into the program will be announced Aug. 24, 2014.
The participants will also receive free tools, top-quality mentorship, and other resources designed to help them successfully grow their business. In addition to making available its respected Web-security expertise, Akamai is offering to invest up to $25,000 with each cybersecurity startup accepted into the program through the purchase of convertible notes. Mentoring and introductions to relevant partners and customers will also be offered.
Akamai Technologies is a leading provider of cloud services for delivering, optimizing and securing online content and business applications. At the core of the Company's solutions is the Akamai Intelligent Platform providing extensive reach, coupled with first class reliability, security, visibility and expertise.
Stuart Scholly, senior vice president and general manager, Security Business Unit, Akamai said,
Akamai's globally distributed computing platform was designed from day one to be as safe and secure as possible, and we have continued to make investments in this area. And yet, the computer security landscape continues to evolve with new threats emerging every day. We believe that supporting security innovation, not only at Akamai, but also through promising entrepreneurs, is of true benefit to our customers and any company doing business on the Internet.
This collaboration strengthens Microsoft's already solid partnership announced a leading VC, Jerusalem Venture Partners(JVP). JVP is Israel's largest early stage cyber security investor having built up companies like CyberArk Software, Navajo Systems (acquired by SalesForce), Magnifire (acquired by F5 Networks), as well as numerous originating from the firms JVP Cyber Labs, the first cyber security incubator in Israel.
Participants will gain professional sessions and active mentoring from JVP, which will be an active participant in the startups selection process and will offer a $1 million investment in one of the cybersecurity startups at the end of program.
Zack Weisfeld, head of Microsoft Ventures Europe mentioned in the official announcement,
Tech startups have the potential to shape the future of cybersecurity. Like us, Akamai is a big proponent of secure computing with a massive reach. Our partnership will spur the success of cybersecurity innovation based on our respective insights and learnings gained over the years.
Microsoft's collaboration with Akamai and JVP is intended to provide startups with mentorship and market expertise that can help them accelerate their business and create breakthroughs in cybersecurity.
You can apply here to be a part of this cybersecurity accelerator.


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What We Offer
Dr. Brandon E. Hagler
Your Community Dentist
Dr. Hagler understands most people's fear of the dentist! For this reason, he is consciously working to create the "painless" dental experience. Dr. Hagler and his warm and friendly staff, introduces a comfortable environment to all patients. Eagle Family Dentist's goal is to develop a calm, trusting, and relaxing dental visit for all of it's patients; all ages.
Dr. Brandon E. Hagler
isn't your typical dentist. He is a patient professional who caters to his client's individual concerns, and a social servant who engineers community smiles. In doing so, the Eagle Family Dental Incorporated founder combines over 10 years of dental experience, competency, and passion to provide comfortable, painless, and viable dental visits for all.
In 1997, the East Chicago native pursued his dream when he left his parents and four siblings to attend Xavier University of Louisiana. In 2001, he received a Bachelor of Science degree. Thereafter, Dr. Hagler attended Meharry
Medical College in Nashville TN, where he received a D.D.S. degree. Dr. Hagler then returned to New Orleans and completed the LSUHSC General Practice Residency program. Dr. Hagler's professional and social commitment to the community compelled him to reside in New Orleans and work in private practice. In fact, he is currently a Greater New Orleans Health Service Corps (GNOHSC) participant, a proud New Orleans Dental Association board member, Vice-President and Member-at-Large of the Board of Governors, and an educator who holds several professional certifications (ACLS, BLS, IV and PO Sedation, and Hospital privilege certification).
Dr. Hagler's commitment to smiles transcends oral hygiene. With his gifts, he gives back - time and service - to his local community. Dr. Hagler's commitment extends to organizations and initiatives such as Healthy People, the Chabert Medical Center, the GODSDOC Dental Shadowing Program, Power House, and the New Orleans Dental Association (NODA) Mentorship Program. However, his greatest impact may be felt as mentor to at-risk youth, a commitment imbued with meaningful connections to the lives of young boys both in New Orleans and the surrounding area. With such a deeply rooted commitment, Dr. Hagler through Eagle Family Dental Incorporated is excited to build a dental home for his community.
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Samsung Electronics is one of the biggest electronics maker's in the world and for a good reason. The company throws all sort of gadgets on the market, some are here to stay, some are left behind as a total letdown like the Galaxy Round, Galaxy Mega series and other such products.
After a whole year of teasing, Samsung has finally took the wraps off of its ridiculously large Android-powered tablet, the Galaxy View. The giant tablet comes with a 18.4″ TFT LCD 1080p display, with Samsung's Exynos 7580 chipset which provides an octa-core 1.6GHz processor. It also has 2GB of RAM, 32GB / 64GB of internal storage expandable through a microSD card slot, Bluetooth 4.1, WiFi 802.11 a/b/g/n/ac, 4G (nano sim slot) and a 5700 mAh battery that promises up to 8 hours of continuous video playback.
Samsung equipped the Galaxy View tablet with a handle (yes, like the handle of a bag/suitcase) so that one can carry it around. The tablet weighs in at 2.65kg, which means it's almost as hard as a gaming laptop to maneuver around. Galaxy View also comes with rubber feet for stable positioning on flat surfaces and its got two-way stand too.
Samsung Galaxy View runs Android 5.1 out of the box with a skin on top of it that the company calls Media UX. Price and availability hasn't been confirmed yet by Samsung but the rumour hast it will cost around $600 in retail, in the US.