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GA²LEN welcomed in EU Council conclusions on prevention, early diagnosis
and treatment of chronic respiratory diseases in children
Upcoming GA²LEN Allergy Schools
Kuala Lumpur, 06.-07.04.2019
more details...
The prevalence of allergic diseases continues to grow with one child in three now affected
Today, more than 40% of Europe's citizens suffer from at least one form of allergy
Latest News
GA²LEN General Assembly Lisbon 2019
Monday 03.06.2019
Time: 10:00 – 12:00
Location: Auditorium III (FIL)
EAACI Congress 2019 in Lisbon
EAACI GA²LEN Sister Symposium Lisbon 2019
GA²LEN is honoured to be holding yet another EAACI Sister Symposium this year in Lisbon. On Sunday, 02.06.2019 at 13:30 - 15:00 located in Hall 14 (FIL). GA²LEN will hold it's Symposium focussing on Planetary Health, a new aspect in precision medicine. Please do make sure to join us as entrance is free to all.
GA²LEN General Assembly Munich 2018
GA²LEN General Assembly Munich 2018
Date: 28th May 2018
Time: 10:00 – 11:30
Location: EAACI Munich Congress Centre - Room 22
EAACI GA²LEN Sister Symposium Munich 2018
GA²LEN is honoured to be holding yet another EAACI Sister Symposium this year in Munich. On Tuesday, 29.05.2018 - 13:30 - 15:00, GA²LEN will hold it's Symposium focussing on The POLLAR Project, The CURE Project, the EUFOREA Project and the GA²LEN Chamber Project. Please do make sure to join us as entrance is free to all.
The EAACI/GA²LEN/EDF/WAO Guideline for the definition, classification, diagnosis, and management of urticaria: the 2017 revision and update
This evidence and consensus-based guideline was developed following the methods recommended by Cochrane and the Grading of Recommendations Assessment, Development and Evaluation (GRADE) working group. The conference was held on December 1st, 2016. It is a joint initiative of the Dermatology Section of the European Academy of Allergology and Clinical Immunology (EAACI), the EU-founded network of excellence, the Global Allergy and Asthma European Network (GA²LEN), the European Dermatology Forum (EDF), and the World Allergy Organization (WAO) with the participation of 48 delegates of 42 national and international societies. This guideline was acknowledged and accepted by the European Union of Medical Specialists (UEMS). Urticaria is a frequent, mast cell-driven disease, presenting with wheals, angioedema, or both. The lifetime prevalence for acute urticaria is approximately 20%. Chronic spontaneous urticaria and other chronic forms of urticaria are disabling, impair quality of life, and affect performance at work and school. This guideline covers the definition and classification of urticaria, taking into account the recent progress in identifying its causes, eliciting factors and pathomechanisms. In addition, it outlines evidence-based diagnostic and therapeutic approaches for the different subtypes of urticaria.
For a downloadable copy of the Guidelines, please kindly see the PDF here (509 KB)
Thank you to all our GA²LEN Partners and Collaboration Centres
GA²LEN wishes all its Partners and Collaboration Centres throughout the whole network a very Merry Christmas and a successful and fruitful 2017. We would like to thank all our members for their valuable support with collaborations, successful allergy schools, studies and research projects and look forward to continuing this great collaborative spirit in 2017.
GA²LEN at EAACI Vienna 2016
GA²LEN was again highly present this year at EAACI 2016 in Vienna. The GA²LEN Sister Symposium entitled "GA²LEN Research improves precision medicine" was highly attended and explained the 4P's of precison medicine. Nikos Papadopoulos introduced the symposium by asking what are the steps ahead for precision medicine. The 4 P's; Prediction, Prevention, Personalization and Participation talks were given by GA²LEN Network Partner members Prof. Claudio Rhyner, Prof. Jean Bousquet, Prof. Walter Canonica and Prof. Torsten Zuberbier.
GA²LEN Participation highlighted the GA²LEN Network and the benefits of participation, including the GA²LEN Chamber.
GA²LEN supports 2nd World Urticaria Day
"Urticaria under control" is what this year's Urticaria Day is all about! On October 1st, GA²LEN helps to celebrate the second World Urticaria Day. Go and check out the Urticaria Day 2015 website and help to increase awareness and knowledge on chronic urticaria!
Urticaria day is a great opportunity to raise awareness for urticaria among patients and their families, doctors, politicians, the press and the world.
We want to offer educational opportunities for patients and doctors so that they, in turn, can give better care to urticaria patients. Help us help patients get their urticaria under control by telling others about urticariaday2015. Tell family, friends, colleagues, and doctors. Share information about Urticaria Day 2015 on 1. October 2015 in any way you can!"
GA²LEN Sisiter Symposium at EAACI Barcelona 2015
GA²LEN Symposium: Novel tools to access the burden of allergic disease in clinical trials and for society
Date: 08.06.2015
Time: 15:45 – 17:15
Location: Room 114
Open for everyone
Chair: Nikos Papadopoulos (Greece)
Chair: Carsten Bindslev-Jensen (Denmark)
MeDALL – Insights from European birth cohorts
15:45 – 16:07 Josep M. Antó (Spain)
MeDALL - What epigenetics can teach us in better understanding the prevalence of increase in allergies 16:07 – 16:29 Gerard Koppelman (Netherlands)
PreDicta – Airway allergies: Novel chips for allergens and virus components
16:29 – 16:51 Rudolf Valenta (Austria)
Novel tools to access the burden of allergic disease in clinical trials and for society
16:51 – 17:13 Torsten Zuberbier (Germany)
The EAACI/GA²LEN/EDF/WAO Guideline for the definition, classification, diagnosis, and management of urticaria: the 2013 revision and update(509 KB)
This Guideline is the result of a systematic literature review using the 'Grading of Recommendations Assessment, Development and Evaluation' (GRADE) methodology and a structured consensus conference held on 28 and 29 November 2012, in Berlin. It is a joint initiative of the Dermatology Section of the European Academy of Allergy and Clinical Immunology (EAACI), the EU-funded network of excellence, the Global Allergy and Asthma European Network (GA2LEN), the European Dermatology Forum (EDF), and the World Allergy Organization (WAO) with the participation of delegates of 21 national and international societies. Urticaria is a frequent, mast cell-driven disease, presenting with wheals, angioedema, or both. The life-time prevalence for acute urticaria is approximately 20%. Chronic spontaneous urticaria and other chronic forms of urticaria do not only cause a decrease in quality of life, but also affect performance at work and school and, as such, are members of the group of severe allergic diseases. This guideline covers the definition and classification of urticaria, taking into account the recent progress in identifying its causes, eliciting factors and pathomechanisms. In addition, it outlines evidence-based diagnostic and therapeutic approaches for the different subtypes of urticaria. This guideline was acknowledged and accepted by the European Union of Medical Specialists (UEMS).
The Methods report describes the process of guideline development in detail. It is
the result of a systematic literature review using the 'Grading of Recommendations Assessment, Development and Evaluation' (GRADE) methodology and a
structured consensus conference held on 28 and 29 November 2012, in Berlin.
GA²LEN latest Collaboration Centre
GA²LEN is proud to welcome its latest collaboration centre to the Network of Excellence, Ospedale Pediatrico Bambino Gesù. Located in the Vatican City... Read more
GA²LEN Junior Travel Grant winners - for EAACI Congress in Milan 2013
WINNER: Håvard Ove Skjerven - Håvard graduated as M.D. from the University of Oslo in 2004. Since 2007 he has combined clinical work, student teaching and research within the GA²LEN member Oslo Research group of Asthma and Allergy in Children, the Lung and Environment (ORAACLE). In the last 3 years, he has held the position of assistant Professor.
Håvards main research project is the Bronchiolitis ALL-SE Study, a RCT comparing treatment medication (inhaled racemic adrenaline versus inhaled saline) and strategies (on demand versus fixed schedule treatment) in acute bronchiolitis in infants. The RCT included 404 children from 8 different hospitals, and is newly accepted for publication. The projects further main research questions he is working with are 1) viral epidemiology, and the association with 2)disease severity and 3)treatment effect. Further the association between allergic/atopic disease 18 months after bronchiolitis and 4)disease severity, 5)viral epidemiology and 6)treatment efficacy, all recorded during hospitalization less than 12 months of age. Håvard states that the importance of being a part of this GA²LEN group has been, and will be, invaluable for the projects progress.
WINNER: Vanessa Garcia Larsen - Vanessa Garcia Larsen is a Post-Doctoral Research Associate at Imperial College London where she is actively engaged in the activities related to the GA²LEN Work Package 2.1. Epidemiological and Clinical Studies chaired by Professor Peter Burney.
Her contribution to GA²LEN centres on the study of the role of dietary exposures on outcomes of asthma and allergy. Vanessa was responsible for the development and subsequent use of the GA²LEN Food Frequency Questionnaire (FFQ), which allowed tehem to collect standardised information on dietary intake in a sample of 3,100 adults. Vanessa is currently working on the analyses of this investigation.In 2012 Vanessa was the main supervisor of an MSc project at Imperial College London, where she investigated the association between dietary intake of fresh fruits and vegetables in relation to asthma in the GA²LEN study population. An abstract with these results was selected for an oral presentation in the EAACI Congress. This proved to be an excellent opportunity to disseminate the continuous work carried out within GA²LEN.
Vanessa believe the impact of the nutritional component of the GA²LEN Follow-up Survey will continue to increase as we disseminate the findings. There are currently two manuscripts under preparation. The methodological paper on the validation of the GA2LEN FFQ was published in 2011. This has provided the foundation for the use of the FFQ in at least 4 large international studies investigating the role of diet on lung-related and other chronic diseases.
As a nutritional epidemiologist, Vanessa has a strong interest in providing scientific evidence on the role of diet on allergic diseases. Vanessa says that this Travel Grant would allowed her to strenghten the links with other researchers within the GA²LEN Network as well as with our partners in EAACI. Given the international nature of this Congress and its relevance in the field of asthma and allergic diseases, her attendance gave her a unique opportunity to highlight the ongoing work that her Partner instituition is doing within GA²LEN.
Vanessa states that her attendance at EAACI also allowed her to take an active role in the GA²LEN General Assembly meeting, to which she was invited in 2012 to present the rationale and initial results of the GA²LEN Diet Study.
WINNER and best oral presentation award winner: Francisco de Borja Callejas Díaz. Borja is involved in the current GA²LEN projects including translational research in the GA²LEN rhinosinusitis project(former WP 2.7.2). He gave an oral presentation on part of this work and presented in Milan. Borja is also working on the SPT Follow-up study. He has been involved in database collection and processing.
Borja Callejas has a Junior predoctoral position at GA²LEN Partner institution IDIBAPS, Spain. He really hoped that he would be considered for a GA²LEN Travel Grant and we were delighted to make this possible. Borja attended the 2013 EAACI Congress in Milan (Italy). He was awarded the prize for the best oral presentation in the section Markers of chronic rhinosinusitis. His presentation was entitled "Characterization of two epithelial cell air-liquid interface (ALI) culture models for human healthy nasal mucosa and nasal polyps". Congratulations and excellent work Borja! For a further article on Borjas work visit the IDIBAPS website.
GA²LEN supports the World Allergy Week 2013 - 8th - 14th April 2013
The World Allergy Organization (WAO) will host its Annual World Allergy Week from 8th - 14th April, 2013, together with its 93 national Member Societies, to address the topic of "Food Allergy – A Rising Global Health Problem," and its growing burden on children. Globally, 220-250 million people may suffer from food allergy [1], and the occurrence of food allergies continues to rise in both developed and developing countries, especially in children. Read more...
GA²LEN at Cyprus EU Presidency high level Health Meeting
"Healthy Ageing across the Lifecycle"
This high level meeting in Cyprus was held at the 'FILOXENIA' Conference Centre in Lefkosia (Nicosia) 05. - 06. September 2012. There was a special focus on the prevention of non-communicable diseases, as well as on health promotion from early childhood, as a prerequisite and integral part of a healthy ageing process across the lifecycle, bearing in mind that 2012 is the European Year of Active and Healthy Ageing. GA²LEN Secretary General, Prof. Torsten Zuberbier gave a presentation entitled "Network in allergy - A surveillance network to improve active and healthy ageing".
The priorities of the Ministry of Health are health from early childhood, as a prerequisite and integral part of a healthy ageing process. The need for being proactive with the ageing population and present economic crisis being a burden on health systems, and furthermore a need for implementing effective disease prevention and health promotion programs across the lifecycle. As you can see from the Conference Family Photo below, the conference was successful and highlighted the importance of Active and Healthy Ageing.
Conference Family Photo - CY 2012 EU
GA²LEN at EAACI in Geneva
GA²LEN was present this year at the EAACI 2012 congress in Geneva. We were delighted to welcome to the stand Nikos Papadopoulos, EAACI Secretary General and Cezmi Akdis, EAACI President and member of GA²LEN, on their walk-around at the National Society Village in the exhibitors hall. GA²LEN was promoting its Sentinel Network Call to Action, collecting signatures of support from EAACI delegates and GA²LEN friends who were attending. We were pleased to see Prof. Peter Burney, Prof. Torsten Zuberbier, Prof. Ewa Nizankowska-Mogilnicka, Prof. Carsten Bindslev-Jensen, Prof. Magnus Wickman, Professor Tari Haahtela, Prof. Bolesław Samoliński, Prof. Jean Bousquet and Dr Vanessa Garcia Larsen, who has been busy with new updates on the GA²LEN FFQ, more to follow on this so watch this space.
l.r. - Cezmi Akdis, Angelos Neou, Ingrid van Hofman & Nikos Papadopoulos
GA²LEN welcomed in the EU Council conclusions
Council of the European Union conclusions on chronic respiratory diseases in children Asthma, allergic rhinitis, and other chronic respiratory diseases are the most common non-communicable diseases in children, and their prevalence and burden have increased in recent decades. This is why the Polish Presidency of the Council of the European Union (EU) has made their prevention, early diagnosis, and treatment a priority for the EU's public health policy. On Sept 20—21, 2011, the Polish Presidency held an expert's conference to prepare the conclusions of the Council. These conclusions were adopted during an interministerial conference of the 27 Member States, on Dec 2, 2011.
GA²LEN Annual Conference 2012
Berlin, 27 February 2012 – On 27 and 28 February, leading up to "Rare Disease Day", the annual GA²LEN conference takes place at the Charité Universitätsmedizin (university hospital) Berlin. GA²LEN stands for Global Allergy and Asthma European Network and is a network of European specialty centres that works to strengthen European research on allergies and asthma.
This year's conference focuses on the current situation in the development and implementation of clinical studies on rare allergies in particular, as well as possibilities for improvement in this area. "In the study of allergies, we find many rare sub-forms of allergies as well as rare allergens", says Prof. Dr. med. Dr. h. c. Torsten Zuberbier, Secretary General of GA²LEN. "Because they are so rare, gathering information on these allergies through medical studies can be very challenging. The available treatment options often do not adequately address these small groups", continues Zuberbier. "The conference is intended to bring us a significant step further in the development of relevant clinical studies. We want to make progress in the treatment of rare allergies." One emphasis of the conference will be the development of an improved definition of outcome parameters for clinical studies.
The parameters should also be able to take into account individual results from allergy sub-phenotypes. Leading experts from research and academics, representatives of the EMA (European Medicines Agency), patient organisations and industry representatives will discuss openly the possibilities for improvement in clinical studies. The international guest speakers include Prof. Guido Rasi, Executive Director of the European Medicines Agency (EMA); Lars Jacobsen, European Allergen Manufacturers Group (EMG); Prof. Sergio Bonini, CNR Rome; Prof. Bruce Zuraw, University of San Diego; Dr. Anna Simon, Raboud University Nijmegen Medical Centre.
Press Information for the conference is avaliable here in PDF format in English or German
GA²LEN Annual Conference 2012
Clinical Trials - the current situation and future chances in the limelight
Make sure you don't miss this great opportunity to be a part of the GA²LEN Annual Conference 2012. The topic will be "Clinical Trials - the current situation and future chances in the limelight". Please visit the conference programme page for a more detailed programme.
This conference will be accredited with 9 CME points
Speakers and experts will come from right across Europe including Professor Guido Rasi Executive Director of the EMA and Professor Bruce Zuraw from the University of California, San Diego. GA²LEN is delighted to have distinguished conference support from Professor Sergio Bonini as the Head of our Conference Organising Committee and Professor Jean Bousquet, GA²LEN Vice President, WHO and GARD member to discuss and chair sessions, as well as the chance to discuss with the many leading GA²LEN experts from across Europe including; Prof. Kai-Håkon Carlsen, Prof. Boleslaw Samolinski, Prof. Karin C. Lødrup Carlsen, Prof. Peter Burney, Prof. Marcus Maurer and many, many more.
Press - Der Spiegel, edition: 46/2011 Germany
GA²LEN Partner, Prof. Carsten Bindslev-Jensen from Odense Denmark, has been quoted in an article from "Der Spiegel" today regarding his outstanding research and "Detective work" that resulted in the discovery of an allergic reaction to a modified wheat protein. Commenting on how he and his team found out about the mystery wheat allergy, Prof. Bindlev-Jensen said "It was real detective work and it kept us busy for weeks!". The article goes in-depth on the subject of how manufacturers use "clean labeling" and how a modified wheat protein cansometimes be simply labeled as wheat.
Update from GA²LENs Call to Action - European Parliament 19.10.2011
At GA²LENs European Parliament Lunch Debate, we were honored to have speeches made by our hosting MEP Christofer Fjellner who spoke of the timely manner in which GA²LEN has presented itself, as only 10% of allergy and asthma patients are being properly treated. MEP Mr. Fjellner also stated that GA²LEN would help to control the mounting costs to employers, mainly due to reduced presenteeism with untreated allergies, which are now totaling €100 Billion Euros.
MEP Dr. Ioannis Kasoulides gave a supporting speech stating that GA²LEN can respond to the challenges faced by today's European Citizens in the light of such chronic diseases and their perpetual increase. A supportive closing speech was made on behalf of MEP Sirpa Pietikäinen.
Prof. Torsten Zuberbier, GA²LEN Secretary General presented the background information of GA²LEN, its members, groundbreaking work and the proposal of the Sentinel Network.
Breda Flood, the President of the European Federation of Allergy and Airways Diseases Patients Association explained the importance of the patients view, a right to quality of life with allergies and asthma and gave support and endorsement for the Call to Action of the GA²LEN sentinel network.
Prof. Boleslaw Samolinski, member of the subcommittee of the Polish Health Presidency and Ms. Agnieszka Czupryniak, Polish Ministry of Health spoke of the importance of the GA²LEN Sentinel Network in conjunction with the Polish Health priorities during the Polish EU Presidency. The Polish Presidency invites the Commission and Member States to encourage and support research in prevention, early detection, treatment and causative factors and supports the creation of networks, preferably employing already existing infrastructures. Ms. Natacha Grenier from the European Commission, DG Sanco explained the importance of air quality and treatment of COPD. Health inequalities must also be addresses and GA²LEN can help to address this imbalance. A further inspiring talk came from Prof. Jean Bousquet, from the University of Montpellier and WHO Collaborating Centre on asthma and rhinitis, who stressed the need for early prevention and detection and stated that the infrastructure is in place and is cost effective to address allergies and asthma.
On many occasions, President Professor Jerzy Buzek has stressed that Parliament is committed to supporting better care and treatments for asthma, allergies and COPD. We would now like to ask you, after our successful start for your continuing support in the coming months to make the GA²LEN "Call to Action" fruitful and ultimately, through using GA²LENs unique expertise and network of researchers, be able to offer a better quality of life for allergy and asthma patients throughout Europe.
Presentation from Prof. Torsten Zuberbier given to the Working Party on Public Health, 21.10.2011. PDF version (2.38 MB)
Joint GA²LEN & EAACI Press release - 10.10.2011
GA²LEN (Global Allergy and Asthma European Network) and EAACI (European Academy of Allergy and Clinical Immunology) support the current call for simplification as the current EU regulations on Clinical trials slow down and hinder not only allergen immunotherapy, but also allergen diagnostics. The European Clinical Trials Directive 2001/20/EC (EUCTD) was introduced to establish standardisation of research activity in clinical trials throughout the European Community.
GA²LENs Secretary General, Professor Torsten Zuberbier stated that "The current EU Regulations are surely meant as improvement but are based on standard disease scenarios. With complex diseases such as allergy and allergen immunotherapy, trials cannot be "Pigeon-holed" as each case of allergic disease is as varied and individual as the patient themselves".
Even more difficult is the situation in diagnostics for skin testing (e.g. patch test for contact allergy, prick test for hayfever or food allergy), which now also need to undergo trials for licensing. With thousands of different possible allergens this is virtually impossible. A novel central EMA approach for allergy skin test diagnostics is therefore urgently needed and employing the GA²LEN structure of a Pan European network might be ideal for a standardized assessment of the quality. GA²LEN already has taken the first steps by inviting all stakeholders to a conference on improvement of clinical trials in allergy 27-28 February, 2012.
Nikos Papadopoulos, EAACIs Secretary General adds "Allergies place a major burden on the quality of life of Europeans. Patients and doctors alike, are calling for better treatments, and this is only going to happen if we streamline the research process".
GA²LEN, the Global Allergy and Asthma European Network, is a consortium of leading European research centres specialized in allergic diseases, which include asthma. GA²LEN addresses the growing public health concern of allergic diseases, with its objectives to enhance the quality and relevance of research and to address all aspects of the disease, create a permanent and durable structure that will maximize the scientific contribution of Europe to this area, accelerate the application of research results to clinical practice, patients' needs and policy development, to promote training and integration between the public and private sector and to eventually decrease the social and economic burden of allergy and asthma throughout Europe.
EAACI is an association of clinicians, researchers and allied health professionals, dedicated to improving the health of people affected by allergic diseases. With over 6,800 individual members and 41 European National Societies, EAACI is a source of expertise in Europe for all aspects of allergy. GA²LEN will be present in the European Parliament on 19th October for a debate with MEPS to support its Call for Action of an Allergy Surveillance and Sentinel Network for Europe.
For the first time the GA²LEN network has brought together epidemiological, basic and clinical researchers from across the European Union (EU) to work on common projects. Results have been published widely, with more than 100 scientific papers documenting multidisciplinary collaboration on a large scale. GA²LEN has allowed for allergic diseases and asthma to be tackled in a global approach starting from co-programming and facilitating basic research, accelerating the results for translational research, optimizing multinational clinical research but not stopping there. GA²LEN has systematically created or updated relevant guidelines for all major topics in allergy, together with the EAACI.
GA²LEN is widely recognized for its achievements in these fields and has been asked for cooperation by other international societies as well as the World Health Organisation (WHO). Last but not least GA²LEN has ensured a harmonization in the standards of care and in its quality programme certifies the member institutions to comply with the highest standards by a visitation programme
Research teams were chosen for their scientific excellence, their record on multidisciplinary working and international collaboration, and their educational activities. Since the launch of the Network, it has grown to include an additional 50 collaborating centres making GA²LEN one of the largest multidisciplinary networks of researchers in allergy and asthma worldwide.
GA²LEN, the Global Allergy and Asthma European Network, is a consortium of leading European research centres specialized in allergic diseases, which include asthma. Funded by the European Union under the 6th Framework Programme, GA²LEN addresses the growing public health concern of allergic diseases.
GA²LENs objectives in asthma and allergy are:
- to enhance the quality and relevance of research and to address all aspects of the disease.
- to create a permanent and durable structure that will maximize the scientific contribution of Europe to this area.
- to accelerate the application of research results to clinical practice, patients' needs and policy development.
- to promote training and integration between the public and private sector.
- to eventually decrease the social and economic burden of allergy and asthma throughout Europe.
GA²LEN is looking for event organisers for its allergy schools and Masterclasses for help with logistics and coordination. If you are interested, please get in touch with the GA²LEN main office.


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SAN JOSE — Police have arrested an eighth suspect in the savage beating death of a 14-year-old boy last April in Roosevelt Park.
Officers on Thursday arrested Joe Chavarria, 31, of San Jose. He had been wanted in connection with the killing and had been hiding in an apartment on the 200 block of East Dunne Avenue in Morgan Hill, according to Officer Jose Garcia, a San Jose police spokesman.
Seven other people were arrested in October and have been charged with the murder of Heriberto Reyes, who was an eighth-grader at Bernal Intermediate School in South San Jose. Three are young adults and four were teenagers at the time of the crime but will be tried as adults.
Prosecutors have added a gang enhancement to the charges, alleging that the killing was done to benefit a criminal street gang.
According to police, Heriberto went to Roosevelt Park, at East Santa Clara and 24th streets, about 6:45 p.m. on April 27 to play basketball with several family members and friends. The group was confronted by several people, who asked Heriberto if he was a gang member. Heriberto was wearing baggy shorts, white socks, black shoes, a white T-shirt and a dark blue New York Yankees baseball cap.
Some of the assailants pulled up Heriberto's T-shirt to see if he had any tattoos, police said. Heriberto was surrounded by six to 10 people when he was punched in the face, then hit and kicked while he was on the ground. A male family member tried to come to his aid but was also attacked by two to three people, according to police. The family member was eventually knocked unconscious.
Heriberto was taken to Regional Medical Center with massive head injuries and died three days later.
The seven suspects arrested in October are also facing charges of attempted murder for the beating of one of Heriberto's family members.
If convicted, the suspects could be sentenced to life in prison, according to the Santa Clara County District Attorney's Office.
Those arrested before include James Vincent Conklin, who is now 18 but was 17 at the time of the crime; Jacob Jimmie Lynch, 17; Ruben Becerra, 16; Clemente Salas, 16; Michael Conway, 19; Angel Garcia Lamas and Javier Lamas Hernandez, both 20.
Contact Sharon Noguchi at 408-271-3775. Follow her at Twitter.com/NoguchiOnK12.

subset: commoncrawl


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From Ravioli to Fettuccine to Lasagna - your bread machine can do it all with these easy recipes and sauces. No, you don't need a pasta machine. It's easy to roll out and slice ...READ MORE +
There are certain success factors you should keep in mind when you use the Rapid Rise Setting. Some people are hesitant to use the Rapid Rise cycle on their bread ...READ MORE +
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Hi Manju,
Yes and no. You should definitely lift the lid during the kneading cycle. You want to check on dough ball integrity. If the dough appears loose and watery you should add a tablespoon of flour and give it a minute and see if the dough has thickened up. You want to end up with a nice, smooth dough ball in the machine. If the dough ball appears to be too dry, add a tablespoon of water at a time to loosen it up. If one tablespoon doesn't do it, add another until you get the desired result. However, you should try avoid lifting the lid during the rising and baking cycle. Even a room temperature draft can cause the bread to sink or fall. Yet, there are times when a recipe calls for you to lift the lid as your approaching the rise cycle or after the rise cycle. Some recipes call for a topping of nuts, cheese, garlic, chocolate chips or other types of toppings like herbs or an egg glaze. In those instances you should be prepared and lift the lid after the rise and top the bread as quickly as possible and immediately close the lid and make sure it's down tight. In fact, some toppings like cheese or chocolate should be added to the top towards the end of the baking cycle so they don't burn. Here again, do it as quickly as possible.
You'll find that some bread types hold up better to draft than others. Whole grain and sourdough breads are a bit more resilient to drafts, while white breads are the most sensitive. The trick to preventing the bread from falling is to only open the lid during the rising and baking cycle when you absolutely have to and depend on the viewing window and a small flashlight to check progress. If you're lifting the lid just to take a peak you're risking a sunken loaf.
Hi Peg,
Sorry for the mistake! It should be 1 cup buttermilk.
Good luck!
You can, but the sugar is one of the things that helps the jelly to gel. If you reduce the sugar by 3 cups try adding 4 ounces of liquid pectin. It's sold in the baking aisle in grocery stores by the jello.
Hi Samantha,
There's always a challenge when making a cake bread. You can tell when something is a cake bread because the recipe calls for baking soda and/or baking powder instead of yeast. The test for doneness is to insert a wooden skewer or knife into the center when you think it's done. If the knife or the skewer come out wet it means the cake bread needs more time. There are settings on most bread machines that let you add baking time. I would start with 10 minute increments and test again with the skewer or knife until it comes out dry. If you don't have custom settings on your machine you could try the 2.0-pound loaf setting or take the entire loaf and finish it in the oven on a baking sheet at 425 degrees Fahrenheit, again testing the center every 10 minutes. The outside of the loaf will have enough integrity to support the loaf in the oven. I hope this helps.
Hi Ronald,
The size of the pan depends on the final size of the cut buns. 12×9 could work but if they are to snug you want to find a larger pan. Larger is better if in doubt. With regards to the butter it should be as indicated: 2 tablespoons. It's used for the glaze spread over the rolled out dough before it's rolled into a log for slicing.
Hi Tammy,
You can make the batter for a cake bread using a cookie dough or pasta dough setting. If all you have is a basic dough setting, use that but pour out the batter before it goes into the risig cycle. To bake, preheat oven to 425 degrees Fahrenheit and bake for 45 to 60 minutes. Insert a toothpick into the center to test for doneness. If the toothpick emerges wet, bake for another 10 minutes and retest until the toothpick emerges dry.
Hi Cathy,
There are 3 teaspoons in a tablespoon. As the article explains, many ancient grains are low in gluten. Bread flour can compensate but many of the recipes indicate yeast up to 2 ½ teaspoons. If you felt your effort with the recipe rose to high, let us know. We kitchen test every recipe and this one worked in our kitchen at 1 tablespoon of yeast.
Either one will work. Bread flour has more gluten but all-purpose has gluten too. This is a cake bread so gluten is less of an issue because there is no yeast and gluten is the favorite food of yeast.
Hi Madison,
425 degrees Fahrenheit for 40 minutes to an hour. Insert a toothpick in the center of the loaf. If it comes out wet, bake for another 10 minutes and retest until the toothpick emerges dry.
Unfortunately, no.
Hi Charles,
3 cups of flour are the typical measure for a 1.5 loaf. If you are working from a recipe for a 2 pound loaf, cut the ingredients by a third. If you want to make a 1.5 pound loaf with a recipe for a 1 pound loaf, increase the ingredients by a third.
Hi Darlene,
That could work. You could also add some rice flour or buckwheat flour to keep it gluten free. You may have to experiment a bit but if it helps your husband for the long term it's worth a little trial and error.
Not much. Salt helps to manage yeast growth but you should be fine if you want to use either salted or unsalted butter.
Hi Sue,
1 cup of flour and a tablespoon of warm water.
Hi Rhonda,
Yes, you can replace the all purpose gluten free flour with Almond flour.
Yes, you use yeast for a bread machine instead of the xanthan gum.
Hi Meg,
I HAVE TO DO SOME RESEARCH HERE. It was kitchen tested but I'll also cross-reference with other similar recipes on the Internet to see if there's variance or any identification of problems. Gluten free does present challenges due to the fact that yeast want gluten to grow and cause a bread to rise.
Hi Tammy,
It doesn't have to be soy lecithin.
Hi Renee,
There are typically two reasons why a loaf will fall during the baking process in a bread machine.
1. Yeast integrity. The best yeast to use in a bread machine is actually called "Bread machine yeast." It comes in a jar and while it appears expensive it's actually a great value considering the amount of yeast you get for the money. What few people know (and the yeast manufacturers never tell you) is that all yeast should be kept refrigerated after purchase. Yeast is a dormant organism ( a form of fungus) and both time and temperature will compromise the health of the yeast resulting in a less effective rise overall.
2. Drafts or air leaks from the bread machine lid. A draft of cooler air over the surface of a loaf can cause the loaf to fall while rising or baking. Typically this happens when people lift the lid during the baking cycle to see how the loaf is doing. It's okay to lift the lid during the kneading cycle, but never lift it once the loaf starts to rise and bake. Even if you don't lift the lid, a lid that does not seal tightly can also allow cooler air to enter the baking chamber. This is a mechanical defect. Any lid on a bread machine should close with a firm seal without extra effort.
If your machine is still under warranty you might want to consider returning it if the yeast or the lid solutions don't work. A loaf that has fallen is still good to eat, it just doesn't have the look most of us want when we put our fresh bread on the table.
Hi Michelle,
Yes, you can add walnuts. This bread will be good at room temperature if wrapped or bagged in plastic for one week. If kept in the fridge, it will be good for up to two weeks. If frozen, good for up to a month but you'll need to thaw or toast a frozen piece first. Regardless of how you store it, make sure you wrap it up somehow or it will dry out and harden.
Hi Leann,
Pie dough does not need to rise and the basic dough setting has a rising cycle towards the end of the setting which not only extends the total time in the machine, but subjects it to heat to help thea yeast dough rise.. Pie dough more butter if any yeast. You can use the basic dough setting, but take it out before the rising cycle starts after the kneading cycle. If your machine has a pasta dough setting or cookie dough setting that would be ideal because they also omit the rising cycle and will give you a blended dough not subject to the heat of a rising cycle. Pie dough has a lot of butter or shortening and the heat from the rising cycle in a basic dough setting would compromise the pie dough.
Hi Veronica,
Ancient grains are typically defined as seed grains from weeds used before grassy grains like wheat or rye were cultivated. They include Amaranth and Quinoa which are seeds from the flower stalks of weeds. Ancient people improvised and did the best with what they could forage and gather. If you want to make a truly ancient bread, use a flour made from amaranth and quinoa and maybe a rice flour. Some stores like Whole Foods and others have these grains and flours. These combinations go back 3,000 to 4,000 years across cultures including MesoAmerica. Just know they are low if not absent of gluten so you may have a dense bread unless you add a product called "vital gluten" or you can just go ancient and chew on the relatively unleavened bread. Good for you for connecting to our distant past! You might have to experiment a bit to get it right or to your taste. But then again… ancient people did the same thing.
Hi, you can use either fresh-grated coconut or the coconut flour. I prefer the fresh grated coconut or you can split the difference.
Hi Shannon,
I use a regular, serrated bread knife. Also, When slicing bread with a bread knife, let the knife do the work. Saw back and forth without too much pressure and start your slice towards the back of the bread and work the sawing action towards you.
Hi Patti,
To convert the recipe from a 2.5 pound loaf, reduce the ingredients by 1/5. As a general rule, total flour amounts translate to loaf size in the following way:
2 cups = 1 pound loaf
3 cups = 1.5 pound loaf
4 cups = 2 pound loaf
5 cups = 2.5 pound loaf
The critical thing is to keep you total loaf proportion to 4 cups of flour and adjust the amount of water by reducing the total water by 1/5. You would also apply this 1/5 reduction to other ingredients like yeast, sugar and salt but those proportions are less critical than the flour and water.
If you make a 2.5 pound loaf in a machine that only has a 2 pound capacity the bread can overflow at the top after rising and can burn on the inside of your machine. That makes for a very tough cleanup. And of course you can delete the oat bran and increase the rye or other flour type to take its place. Just make sure you don't exceed the 1/2 cup proportion indicated for the oat bran. You'll still get a great multi grain result. Let us know if this works and if you have any problems we'll work with you to sort it out.
Hi Natasha,
#1. This may be a yeast problem. The best yeast to use is actually called "bread machine yeast." It's sold in a jar and costs from $6 to $8 USD. That may seem expensive but when you consider the quantity of yeast you get for the money it's a very good value.
#2. Always store yeast in the refrigerator whether it's in a jar or a packet. Yeast is a dormant, living organism. It's actually a form of fungus. When it comes in contact with warm water, flour and sugar it begins to multiple and give off a waste product: carbon dioxide. It's the carbon dioxide that literally inflates the dough and causes it to rise.
#3. Measure all ingredients precisely. Use a dry measure cup for things like flour or oatmeal and run the back of a knife across the top of the cup to get a precise measure. Do the same with teaspoons or tablespoons. Baking is like alchemy and is very unforgiving if measurements aren't precise.
#4. Any liquid added to a recipe like water or milk should be 110 degrees Fahrenheit or 43 degrees Celsius. This is easy to do with a microwave oven. Put one glass of water into the microwave on a high setting for 40 seconds. You will find you are very close to the temperature. This is another critical step for yeast. Yeast likes warm water or warm milk.
#5. Add ingredients to the bread pan in the order indicated in the ingredients section of the recipe and always add the yeast last, on top of the flour or other dry ingredients.
#6. Try using bread flour as an added ingredient. Bread flour is the highest in gluten and yeast loves gluten. It costs a bit more than all-purpose flour but the results are worth it.
#7. With regards to "activating" yeast this step is sometimes referred to as "proofing." It's rarely done with bread machine recipes. It involves adding the yeast to warm water and a sweetener like sugar or honey to give the yeast a head start for flours that are low in gluten or gluten-free and even then, that's not always necessary.
Hope this helps 🙂
Hi Jessie,
There are two ways to handle the paddle the insert.
#1. Pull the dough ball out of the bread pan after the rising cycle and before the baking cycle and physically remove the paddle. Return the dough ball to the bread pan and let the baking cycle continues. It will still leave a small hole but it will be no larger than a pencil about one-inch deep.
#2. Remove the entire dough ball from the bread machine after the rising cycle and place into a buttered or oiled bread pan. Let rise again for 30 minutes and bake in a pre-heated oven at 350 degrees Fahrenheit or 176 degrees Celsius for 30 to 40 minutes.
Hope this helps!
Hi Liz, I'm not sure that cutting the sugar in half is a good idea and it has nothing to do with sweetness. Sugar and heat are two of the things that help a liquid or fruit to gel into a jelly or jam upon cooling. If the recipe also calls for the addition of pectin, that would compensate for less sugar. If it doesn't you might end up with plum syrup.
Hi Martha,
The key to making any cake in a bread machine is to ensure it has a "cake setting." Without that setting you can still use the bread machine to make the batter using using the pizza dough or pasta dough cycle or use the bread dough setting but remove the batter before the dough setting tries to cause the batter to rise. Cake breads or "batter" breads don't have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. The typical oven setting is 425 degrees Fahrenheit for 45 minutes but you need to insert a knife or wooden skewer into the center of the bread to make sure it's done. If it comes out wet add another 10 minutes. In the article and the recipes a lot of these tips are covered along with solutions to both using the bread machine for the full baking cycle or baking and finishing in the oven. Hope this helps.
Hi Paul – yes we do. For example:
Seven Grain Bread Recipe
Ancient Grains Bread Recipe
Diabetic Multi Grain Bread Recipe
Crusty Whole-Grain Bread Recipe
You can also view the full list of our recipes here: (note: we add new ones on a regular basis)
Full Bread Maker Machines Recipe List
You're in luck. Because this is a cake-bread or batter-bread recipe you don't need sugar to feed the yeast. Batter-breads rise towards the end of the baking cycle because they depend on baking powder and/or baking soda, Any sweeteners are for flavor rather than a fuel for yeast. You may need to adjust your amount of Stevia or honey as you continue to experiment, but this should be a good starting point.
Hi David,
You can make cherry jam.
The cherries need to be pitted and chopped in a food processor or blender. You could also reduce them to cherry juice in a juicer or strain after using the food processor or blender. The best recipe would be any recipe for berries like blueberries or strawberries. You may need to add some pectin (Knox gelatin) to help firm up the jam or jelly which is a standard addition to any jam or jelly made with juice.
Yes you can substitute honey for sugar in a jam or jelly recipe in your bread machine, but here are a few things you need to be aware of. For one, natural sugar has certain gelling or setting properties when brought to the proper temperature. This helps the jam or jelly to set and create a firm texture. Honey lacks some of these properties. There are two solutions. One is to use fruits high in natural pectin. Pectin is a thickening agent that creates a gel. These fruits include: Peaches, apples, oranges, grapefruit and apricots contain the highest amount of pectin among fruits. For example, one small peach contains 0.91 gram of pectin, while 1 cup of apple slices contains 0.654 gram of pectin.
Another thing to consider is addition of pectin from a store-bought source. A common brand name for this type of product is "Know gelatin." I would add a package to any jam or jelly recipe made with honey and you may find you need to add two. You'll have to experiment but don't be surprised if your first effort results in a syrup. In that case, enjoy the syrup on some pancakes and try, try again. (-:
Hello Elizabeth,
Good news and bad news if you want to make a jam or jelly and don't have a jam or jelly setting on your bread machine. The good news is you can use the basic white bread setting to mix, mash and start your jam or jelly.
The bad news is that the jam and jelly setting on bread machines gets to a higher temperature than any other setting on the machine. The setting also maintains the heat longer. The high heat is necessary to allow the sugar, gelatin or pectin and the natural pectin in fruit to sufficiently gel when chilled.
Our recommendation is that you try it with the white bread setting and pour the jam or jelly into sterilized jars, cap, let them rest at room temperature for an hour and refrigerate. You may get lucky and have a nicely gelled jam or jelly or you may end up with a fruit syrup. That would be really good on pancakes or waffles, but it may not be what you want. If you have success it's probably due to higher amounts of natural pectin in certain fruits. If you don't have success there are a couple of alternatives
You could start the white bread setting again and run it for a second time. Unfortunately that would take about 7 hours to run the basic white setting twice.
The best solution is to take the fruit syrup either directly from the bread machine or from your jelly jars and pour it into a saucepan and heat it over medium-high heat until it comes to a boil. You have to stir constantly. Once it starts to boil reduce it to medium to medium-low heat. You want the bubbling to continue, but if it becomes robust you could get burned. Sugar in anything makes everything extremely hot. After 5 minutes of gentle boiling and constant stirring, remove the saucepan to a cold burner and let it rest for 5 minutes. Pour it back into sterilized canning jars and seal, let rest at room temperature for an hour and refrigerate. You should have a better result and a consistency more like the jam or jelly you want.
One thing to keep in mind you do anything like running a setting or finish on the stovetop, you should try the basic white bread setting; jar the jelly or jam and assess the result after refrigeration.
Hope this helps
Hi Becky,
Most bread machines do a double knead and double rise cycle. It's not the machine but the ingredients and how you have combined them. Measure carefully and add the yeast last on top of the flour. This is an unusual occurrence considering that you have had mixed results.
Hi, just skip the dry milk ingredient. Adding liquid milk will affect the consistency of the dough.
Hi Katie,
The proper water temperature activates the yeast at the outset. It will maintain long enough to give the yeast the best chance to grow and rise in the dough. It will cool down eventually, but by then the yeast has started to do its job.
No need to reduce the juice. The sugar and the recipe make it all work.
Hi Martin,
Most people have the opposite problem. You might want to try using all purpose flour or whole wheat flour. Maybe a blend of half whole wheat and half all purpose flour. You might also want to reduce the amount of yeast by a 1/4 to a 1/2 teaspoons less. Adding a bit more salt like a half to a teaspoon in addition to what the recipe indicates can also reduce the activeness of the yeast. You might have to experiment a bit 🙂
Good luck!
Hi Anna,
Jelly made in the bread machine can be jarred and processed in a water-bath. Check canning timetables on the Internet for jams and jellies to determine the proper amount of time.
Hi Kim,
I am not aware of a bread machine that let's you do a delayed setting for the dough cycle, but I suspect a machine with custom settings might allow that. Let us know if you find one 🙂


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This weekend I unfortunately was still a bit congested so I didn't get to do any running, but I did hit up the gym on Friday and Saturday and now my legs are so sore! I'm also looking forward to it getting just a little bit hotter and working out in the pool again. Yes, I will be back to swimming! I realized that last year when I was swimming a lot my arms were looking fierce and I need to jump back on that bandwagon. So hopefully sometime this week I will finally kick this cold and be out putting in some miles. I am going to hit up the gym tonight and tonight is arm night, so that should be fun.
Now onto the fun stuff, this weekend!
B and I finally had a date night and headed down to 320 Main, where I was in LOVE with their happy hour! Such great drinks and food for great prices.
I ordered the short rib grilled cheese and it was AMAZING! I allow myself, when eating healthy, to at least have one meal of "cheating", or else I am not motivated at all to eat healthy. Other than that I had a pretty good weekend in the healthy eating front. The food was great though and it was so nice to just have some time with B. We also saw African Cats! It was pretty good. I love nature movies and it is cool to see them in their true format.
Though Sunday isn't my favorite day of the year, I did have fun with my aunt and family and also Shea's mom and then B's family. I am blessed to have them in my life and though I miss my mom a lot, it is such a blessing to have so many women in my life who have taken me in as their own under their wings. :) I am thankful for them making me smile yesterday.
Also, on the wedding front, we have found the bridesmaid dresses and I said yes to the dress and am going to get fitted in mid-July! I am pretty excited about my dress and can't wait to wear it on February 25th! Also, my aunt and I visited a huge fabric store on Friday and finally got the white fabric to go around the red and white gingham for the table runners for the reception. I am so excited and she already has made four of them! I am in love! They are going to look so great at the reception and she is a genius and I am so thankful that she is going to make them for the tables. Yes, red and white are my colors and there will be gingham. :)
I know they look random on the ground, but I am excited to have them all done and finally start working on many other little crafts with Shea and Stefana for the reception! :)
So this week the goals are to get rid of the cold and run about 15-20 miles and work out at the gym at least 3 days this week. Onward and upward!


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Before You Pack Those Bags....
Sunday, January 30, 2011
This is a re-post that I thought I needed to read over again. You see I'm leaving for Hawaii on Wednesday and I had to remind myself of what needed to be done before I leave and after I come home.
Wolves, kids, I tell ya, they're around every corner with their bags of tricks.
Raising a
Before leaving:
Always inform neighbors and give them written permission to call police. Drop hints of this in casual conversation with kids.
Supply neighbors with binoculars and/or telescopes.
Count number of children and pets before leaving.
Note mileage, gas level and radio station of the parental vehicles.
Always take note of the amount of garbage (and recycle) in the outside can(s) before leaving and upon return. If there's less when you return you can be certain that someone has some 'splainin' to do.
Give kids your itinerary showing you'll return one day later than you actually will.
Be sure to leave emergency money/credit card and check receipts against change/statements.
Hide all duct tape and rope.
If the bedspread, comforter on the parental bed is upside down, big trouble is ahead for
Count bottles of beer in the refrigerator and mark level of all liquor bottles.
Upon return:
If kids are overly anxious to greet you, suspect that they're engaging in a distraction technique.
Make sure parental TV lock has not been hacked.
Look through digital cameras, cell phone pictures and Facebook pages. Kids tend to be dumb and will take pictures and post evidence of their dirty deeds.
Always check to see if those little indentations in the carpet from the furniture are showing. If they are the furniture has been moved.
Search all cabinets and walls, even behind plants, for signs of cherry tomato fights.
Check grout lines, and beneath items on kitchen counter, for a white powdery substance that was most probably used in a flour fight.
Check youngest kids for bruises.
Examine all picture frames to see if they've been changed out.
Search the house for new bottles of Super Glue.
Make sure dogs still have whiskers and eyelashes.
If house is sparkling clean, you know that something's up.
Always peruse mugshotlist.com.
If all else fails pay off the weakest link.


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Since contract administrators interact with employees from several different areas of the company, they must have effective communication skills. For example, they collaborate with project management teams to account for various costs and earnings as they relate to contracts held with suppliers and clients. Additionally, they may coordinate with acquisitions personnel to compose bid documents for new worksites.
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You've probably been seeing these 7 being featured more and more in natural skincare lines lately. Here's a quick summary of their uses/benefits.
Oak Extract – known to reduce wrinkles and increase skin's elasticity
Argan Oil – makes hair smooth & shiny
Green Tea – contains powerful antioxidants to reduce fine lines, reduce puffiness and increase brightness
Vitamin C – required for the growth and repair of tissues in all parts of your body. Also essential to the formation of collagen.
Super fruits (like goji, acai & pomegranate) – packed with antioxidants that have the ability to counteract skin's age damage caused by free radicals
Resveratrol – aids collagen production
Mulberry Extract – acts as a skin brightener and helps to control age spots


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3/14-3/15 Talk Show
We're on the Radio America network for satellite distribution and the download version of the show follows the Radio America clock. Radio America requires ten-second bumpers at all transition points between local and network programming. You can either let those bumps run, or insert liners over them. Please let us know if you have any questions. Thanks!


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Hey everyone.. been over a year.. and in that time I got pregnant again and now have a 3 month old girl :) oops. But a good oops. We are hopefully done. My partner is considering a vasectomy.. guys have any tips on that? Anyways
I've gotten really down and out post partum.. not depression but just realizing the extent of my sex issues after an enlightening experience. While my vagina was healing for 3 weeks, I was feeling all sorts of sensation in my pelvis, probably from my cervix and surrounding areas moving back to normal size.. and it felt good. I also felt "Grace" and calm confidence, and pleasure when my partner hugged me.. all sorts of feelings I felt like were probably normal in a way, that I could be feeling all the time.. perhaps my baby's head massaged out some tension, or my healing muscles simply made me more aware.. but I felt so ..where I should be. In my body, my heart, sensuality. And I became aware of the pockets of growth. I felt love and also where it was lacking. Awareness.
But by 3 weeks, one day I simply felt the energy lift up to my head. Seriously as if all the air went out of my pelvis or my nerves no longer felt anything, and my mind suddenly became more active. No triggers. It was a plain day. I think my mind was more active because there was less sensation to keep it busy. Anyways DISAPPOINTING. my sexuality even without having sex yet felt on the pathway to feeling* and feeling normal and healthy for once in my life. :(
So I have realized I do need a sec therapist and there are a lot of things I am probably unaware of, holding tension in my pelvis and vagina, cervix, hell who knows uterus as a result. Someday when I can bring my nursing girl to a session I will.
Tonight!! My partner and I cuddled and then he brushed his teeth and came back... I was feeling glum as I didn't want another disappointing night.. we tried having sex a week or two before and I felt nothing :( and I learned a lot this time around.
- him being above me in missionary freaks my arousal out and turns it off. Like I am afraid of him falling on me or too much force on my vagina closes and pinches the sensing nerves off.
- when he lays his leg across me but body is partially off me to the side and *stays down* the whole time.. I relax into these comparatively beautiful sensations of pleasure... I am relaxed i am grateful for his penis and what he can give to me.
- with this position, we rubbed mostly the whole time.. the tip of his penis nudging the entrance of my vagina. He was also softer too.
- noises came out of me that were reflective of actual pleasure not just "I wish this was how I was feeling
- he orgasmed, I didn't. And I didn't care... there was no build up that I felt I had to release** that's why I think it was karezza for me. Felt safe and pleasurable.
- afterwards there has been no clingy feelings, no subtle resentment, and no tension in my vagina.
Hooray!! <3
- thegentlevegan's blog
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Thanks for sharing your story
It's great that you're figuring out which positions work best for you. Are you familiar with "Scissors" and "Bridge" positions?
Hope the "opening" continues to progress!
I am familiar with scissors but not bridge..
Thanks. !
Bridge position
Thanks. We have done that, wasn't my fav...
vasectomy is not a safe thing
vasectomy is not a safe thing to do. It raises chances of prostate cancer quite dramatically and I would avoid it if I were him.
Thank you we will look into it. He doesn't want to give up orgasms (yet) and I do not want to go on any hormonal or copper contraceptives.. and my period is too irregular for tracking... so it would just be condoms I guess ...!
yes and no
you can have unprotected sex during your period.
for the scholarly articles. I like documented arguments. JAMA says the risk went from the norm of 1.56 to 2.06. I'm too cheap to pay to read what that half point means. We have enjoyed my vasectomy for more than 30 years. Would I trade for that bit of decreased risk? dunno
I very strongly believe that vasectomy can not do harm to the prostate. Because all the juices and hormones the prostate produces, are not blocked by vasectomy, and can come out freely, or spread in the body.
And this is the main advantage of karezzy anyway.
The only concern against could be the semen produced by the testicles, who now stay inside..
But my own experience tells me, that this is very good for my body, and helps to produce the "high" I experience because of our very frequent sessions.
I had Vasectomy when I did´nt want child after this age, i.e. at the age of 45. Now I am 86 and do long Karezza every day.
well the science says otherwise
but nice that you are here and healthy!
See my comment below.
No age limit
Vasectomy or no vasectomy, that you enjoy 'long Karezza' daily at the age of 86 is fantastic to hear!
Holy moly 86!
Teach your ways :) make a post or a youtube video about your age and doing karezza. I'm sure young people would be very interested to hear about it! I would share it to my friends on Facebook for you too. I have a lot of young friends in the no-fap community.
Karezza as life-extension
Karezza as life-extension technique. After all, with as much as fun and oneness that can be experienced through a bonding-based relationship, who wants to die? 86 and still ever so slowly humping. Good for you! :)
I agree with the gentlevegan, please elaborate!
said the gentlevegan:
"Hooray!! "
An I sa Bravo
However tell your hubby that orgasm is nice once a week or so, but doing karezza every day without the "end" is best, so both of you feel this wonderful high for the entire time in between.
I'm intrigued by your
I'm intrigued by your suggesting weekly orgasms (with ejaculation I presume) without interrupting the karezza sessions. I am a newbie, only on day 18 of the exchanges, but haven't had an ejaculation for 53 days as we've been experimenting with semen retention. I am enjoying the feelings immensely, and my wife is enjoying the attention she gets when I'm never "satiated", but we are quite undecided regarding future orgasms. Can you clarify - do you mix weekly orgasms with daily karezza? I'm 69, she's 78, we are seeking to get the most out of our marriage for as long as we can!!


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I am looking to find a new home for my old Taylor-style set. This has been my main set of pipes for quite a few years, and I have played them regularly across Ireland and the UK. I absolutely love these pipes, but as I have recently acquired a full set made by the Taylor Brothers themselves, it is time to pass them on to a good home.
About the set: This is a beautiful, fully restored and reeded set of pipes dating from the early 1900s. For those who love historic sets and Taylor-style work as I do, you will struggle to find a better looking, sounding and playing set than this one, and most importantly an historic set that is playing straight out of the box. The condition is excellent, and when polished up it is often mistaken for a brand new set of pipes. Several top pipers have commented on its lovely tone (it's often said to have 'that old sound', if you like that kind of thing as I do).
This is a rare opportunity for the right piper.
Body: The body of the set dates from the early 1900s. Like many old Taylor-style sets, determining the maker requires a bit of educated guesswork. Some suggest Patsy Brown of Boston. Others suggest Jack and Ed Crowley of New York. I have been able to identify only two or three other sets by this maker.
The drones and regs are identical to a set pictured in the hands of a piper in the famous group photo on the cover of the 'Wheels of the World, vol. 1' record (I'm not saying this is that exact set, only that it is by the same maker and therefore dates from that era). The body is in ebony, nickel silver and bone, and the mainstock is oak. The regulator mounts and bass drone puck are original ebony. It has the Taylor-style triple bored bass drone and wrap around bass reg. The drones are beautiful and warm, and the regs reeded to a mellow the volume so there is a lovely balance with the chanter and drones.
Chanter: When I acquired the drones and regs, they came with the original chanter top but no chanter. In 2014, I asked Michael Hubbert to make me a chanter in the Taylor style reusing this original old chanter top. It is a beautiful bright chanter that blends perfectly with the rest of the set both visually and musically. It is the first (and as far as I know the only) block-keyed Taylor copy Michael has made, and was based on a true Taylor he was restoring at the time I ordered. The 5-keyed chanter with stop-key is in ebony, nickel and mammoth ivory, and while Taylorish on the outside has Michael's modern bore based on Crowley.
I am happy to provide much more information and detailed photos to seriously interested pipers. I am asking $12,000 USD ono. I will also include a vinyl copy of the Wheels of the World LP with the cover photo mentioned above.
A video of the set being played at last month's South Wales Pipers Club meeting can be viewed here
Buyer pays all shipping and insurance costs.
Contact me by PM or at ricklines(at)yahoo(dot)com
FS: Early 1900s Taylor-style full set w/ Hubbert chanter
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Norton, Massachusetts
|This article is a stub. Help us to expand it by contributing your knowledge. For county and town page guidelines, visit U.S. County Page Content Suggestions.
Norton is a town in Massachusetts. It was formed in 1710 and was previously called Taunton. It can be found in Bristol county and is a part of the Northern registry of deed district. For more information, contact the county at 70 E. Main St., Norton 02766. On the attached map, Norton is shown as 5 in Bristol county.
For information about the state of Massachusetts see Massachusetts Family History Research.


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New study says fathers should ask kids: 'How am I doing?'
As Father's Day draws near, psychologist Jeff Cookston says dads should ask their children for a little more feedback
SAN FRANCISCO – Just being a good parent may not be good enough, a new study suggests.
San Francisco University professor of psychology Jeff Cookston studies fatherhood extensively.
"There's a need for fathers to sometimes say to their kids, 'How am I doing? Am I the dad you need me to be? Kids are actively trying to make sense of the parenting they receive," he explained, "and the meaning that children take from the parenting may be as important, or more important, than the behavior of the parents."
"I don't think a lot of parents give these ideas about meaning much thought," Cookston said. "You may think that you're being a good parent by not being harsh on your kid, for instance, but your child may view that as 'you're not invested in me, you're not trying.'"
Researchers examined how kids view their fathers actions, specifically whether teens attribute these actions to their dad's overall character or to his reaction in any given situation.
The study suggests that girls tend to believe that a father's enduring aspects are responsible for a father's good deeds, while boys are more likely to think dads do good based on the situation.
Cookston has conducted extensive research on parenting and fatherhood, with a focus on how children from diverse cultural backgrounds respond to parenting and how children perceive and construct their relationships with their fathers. His research has shown that the relationship between father and child can have a significant impact on the child's tendencies toward depression and behavior problems.
Father's Day can be a great time for fathers to rethink their relationship with their children, with a few tips that Cookston has given from these studies:
Be sure to check in with your child. Dads may be surprised by the "filters" their children use to interpret their behavior, making it important for fathers to regularly ask about the relationship. "Fathers should ask, 'am I more or less than you need me to be?'," Cookston said, "and children -- particularly adolescents -- should be able to say, 'I need you to change course.'"
Show your emotional support. Dads provide everything from discipline to role modeling, but Cookston said it is the fathers who emphasize their emotional relationships with their children who have kids that are less likely to behave in aggressive and delinquent ways.
Don't be afraid to switch up your style. If you weren't always a warm and accepting father, it's not too late to become one, according to Cookston. "Parents can change, and kids can accept that. Parents need to be constantly adapting their parenting to the development and individual needs of the child."
Be a team player. Cookston's research focuses on dads, but his work with divorced families has taught him how valuable it is when parents work together as a team. Children are more likely to talk to parents about family relationships if they see that they agree on parenting decisions, he noted, and "parents play unique, additive roles in their children's lives."
Aim high as a dad. "We need to raise the bar for fatherhood. If a man is around and is a good provider and doesn't yell at his kids and goes to soccer games, we say that's enough," Cookston said. "But we need to expect more in terms of engagement, involvement and quality interaction."
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Talk:Ben Lomond Crisis
This page was here on Dec 31st, 2007, and removed by someone on Jan 1, 2008. —The preceding unsigned comment was added by JulianDelphiki (talk • contribs) .
- This is interesting. There's nothing here for this page on the internet archive (dated November 18, 2005). There doesn't seem to be a Google cache for the page. There are three articles linking to the page, but Google's cache of those articles (on December 23, 24, and 30 indicate that Google didn't see the page on those dates. It doesn't appear that anyone actually removed the page, or there would have been something in the logs, so I'm baffled as to what happened. —magda (talk) 09:03, January 2, 2008 (PST)
- There is no indication in any of the wiki's logs that this page existed before it was created by JulianDelphiki on Jan. 1st. —Fr. Andrew talk contribs 14:39, January 18, 2008 (PST)
Non Wiki question
Hi, I read this article and was really interested in asking - If you belong to the Antiochian Church and do stuff from say the Russian Church or Greek Church (ie Byzantine style singing as opposed to something else) - is this valid grounds for excommunication? I thought that if we all belong to a 'Orthodox Church' then we are freely able to 'interchange' between them (ie celebrate at a Russian Church if I was Greek or vice versa) because we all originate from the initial Apostolic churches??? Vasiliki 18:55, January 17, 2008 (PST)
- Under normal circumstances, there is no problem - although we are able to interchange, so to speak, because of our shared faith, not our origin. Firstly, I have a feeling that this article is somewhat less than balanced; secondly, disobedience to one's bishop can, under some circumstances, be grounds for excommunication. — edited by Pιsτévο talk complaints at 00:08, January 18, 2008 (PST)
- Given the nature of this article's subject matter (i.e., highly controversial and with most of the main players all still alive), there needs to be some third-party citations from reputable sources (e.g., historians, journalists, etc.), or else this should be deleted. —Fr. Andrew talk contribs 14:39, January 18, 2008 (PST)
- I am of like mind with the rest of my colleagues on this article. While I am not an administrator, I certainly deem it unfair and unbalanced (to be Bill O'Reilly about the whole thing). I had the most distinguished pleasure of having Fr. David Barr as my father confessor for over two years while I was a student at the University of Texas. Though he isn't mentioned by name in the article, the V. Rev. Fr. David was sent in to help the Ben Lomond Crisis as a co-celebrant to this church. I have been told stories that are shockingly different than what this article claims (for example, the said priest telling his parishioners "not to think" about this issue, and urging them to act and align with him). And being a member of the Antiochian Archdiocese, I certainly know that our hierarchy is not nefarious as this individual makes it out to be. Priests don't just get defrocked for asinine and petty reasons. It is all a pack of lies, as my wife Gabriela stated so poignantly.
- Also, where is the author getting his numbers on attendances? You don't have that many people at a Great Vespers in a bishop's cathedral.Mike 19:53, January 18, 2008 (PST)


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Useful links from the valley:
General information | Valley access | Valley transport & lifts | Weather & webcams | Sports | Mountain professionals | Restaurants | Spa & Wellness
|Tourist offices
|Chamonix.com - The Chamonix tourist office. Here you find plenty of information about activities, events etc.
|Vallorcine.com - The Vallorcine tourist offiste. Lots of good information about the Vallorcine valley and upcoming events. Also has suggestions for treks around Vallorcine.
|Web Portal
|Chamonix.net - A british run web site with plenty of information concerning transfer, accomodation, news etc
|Flight tickets
|Easyjet - Many Geneva arrivals.
|British Airways - Plenty of flights from UK to Geneva on a dayli basis.
|Scandinavian Airlines - Several departures every day from Scandinavia to Geneva.
|Ryan Air - Bergamo, Milana. Transfer from here is considerably longer than from Geneva, but might be cheaper flight wise.
|Getting from the airport to Vallorcine
|Airport Transfer Service - One of first mini-bus services from Geneva Airport to Chamonix. Can take you all the way to Vallorcine.
|Mountain Dropoffs - Another high quality transfer service that does Geneva airport transfer.
|Alpybus - Maybe the cheapest airport transfers to Chamonix. They do not deliver in Vallorcine, and make sure you have time to take the train if you opt for this one. The train stop around 20 o'clock. Taking a taxi from Chamonix to Vallorcine can cost up to 50 euros!
|Coach time-schedule - SAT coach schedule
|Swiss railroad - A longer but good solution for getting to Vallorcine. From Geneva airport you go to Martigny and from Martigny by Chatelard to Buet. Make note that last train up from Martigny is early evening and very few and expensive taxis are there to take you the last way up.
|Valley taxis - They also do airport transfers, but will without a doubt be more expensive than a normal transfer bus, but can be a good idea if you are a bigger group traveling and no other busses are available.
|Bus & train
|Local bus and trains - Different timeschedules for bus, train and transfer busses.
|Valley taxis - Can be useful, but are quite expensive.
|Companie du Mont Blanc - The main lifts system.
|Chamonix.com - The daily Chamonix weatherforecast.
|Meteo-chamonix.org - Also a good site, with links to weather around Chamonix (Aosta valley etc).
|Meteo Suisse - Reliable weather report. Good for us here in Vallorcine since we are close to the Valais region.
|lift webcams - Can be useful for planning your day.
|Generel Info
|Office de Haute Montagne - An office in Chamonix that serves the purpose of giving information about conditions, refuges and mountain safety relevant to travelling in the Chamonix mountains. The actual office is well worth a visit, and a great place to plan your outing, whether it be trekking, climbing or mountaineering. The staff is very helpful and will let you take out copies of topos. They have all topos for all activities!. You find it next to the Chamonix church.
|Trekking, rock climbing, ice climbing, skiing and mountaineering
|camptocamp - A very extensive and good site where you can get info on latest conditions on climbing, skiing, walking routes.
|Rock climbing
|Chamonix topos - Good little site with lots of suggestion for multi-pitch routes around Chamonix and the near valleys.
|Escalade-74 - Rock climbing topos from around Haute Savoie
|Vallorcine tourist office - Choose either summer and find some good suggestions for walks around Vallorcine
|Randos-Mont Blanc - A great little amateur site with over a 100 trekking suggestions in the Haute Savoie
|Tour du Mont Blanc - A site that describes the Tour du Mont Blanc stages (in french).
|Mountain guides
|Asmus Norreslet - Is part-owner of the Bellevue Alpine Lodge and a UIAGM high mountain guide with many years of experience in the Mont Blanc massive. Asmus works full-time guiding summer and winter and can help you with you're mountain objectives.
|Ski school
|Vallorcine ski school - our local ski scool
|Fly Chamonix - Shaun Potts together with fellow paragliding instructors can arrange a great day of flying or a dedicated paragliding course in the Chamonix valley. Few other pilots in Chamonix has the same experience as Shaun, and we are happy to recommend him.
|La Ferme des Trois Ours - Great local restaurant that serves fine traditional food
|Hotel du Buet - Just up the road from the Bellevue. Serves good food and has great local atmosphere.
|L'Arret Bougnette - Telephone: 04 50 54 63 04 - restaurant in the railroad station.
|Stone bar - Best pizzas this end of the valley
|The Rusticana - Great bar w. sports on big screen. Also great food.
|Over the border
|Les Touristes - Tel. +41 (0)27 768 10 59. First restaurant after the Swiss border. Food is good.
|Le Drapeau Suisse - in one of the bends on the way up from Martigny you find this nice restaurant. The owner is the chef and he is well-known for cooking up great meals. The autoum plate of wild game is fantastic.
|Ours Blanc - In the new residence in Vallorcine town a spa is open for the public.
|Lavey-les-bains - Very good and lots of different pools and saunas
|Les Bains de Saillons - Great outdoor pools. Good for young kids and the older generation.
|Les Bains d'Ovronnaz - situated high on the hills above Sion. Outdoor pools with great views to the mountains.
|Pré-Saints-Didier - On the other side of the Mont Blanc tunnel you will find this unbelievable spa. Great for a romantic excursion or just to recuperate after a day of skiing/walking in Courmayeur.


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Federal immigration agents have arrested 29 illegal immigrants from the Inland area who were convicted of crimes but shunned deportation orders.
The arrests, unveiled Monday, were part of a weeklong nationwide sweep of 3,100 illegal immigrants who were previously convicted of crimes ranging from petty theft to murder, according to a statement from the U.S. Immigration and Customs Enforcement. The targets had received deportation orders but fled after serving their sentence or posting bond.
Fifty of the 200 arrested during the Southern California operation had already been deported and were found to have re-entered the country. Some in that situation may be charged by the U.S. attorney's office with illegal re-entry, and could face up to 20 years in U.S. prison.
Each morning for a week, raids targeted convicted illegal immigrants throughout the region, including San Bernardino, Riverside, Hemet and the Coachella Valley. Once they were arrested and processed at an ICE holding facility in San Bernardino, most were deported that same day.
"They'll be eating dinner in Mexico this evening," ICE Assist Field Office Director Eric Saldana said.
The first day of the operation, about a dozen undercover federal immigration agents gathered before dawn in San Bernardino last week as they mapped out their targets for that morning.
In a cold drizzle, ICE agents canvassed neighborhoods in western San Bernardino and Rialto. They quietly surrounded homes, then knocked on the door. On this morning, their efforts came up empty because none of the wanted immigrants were home.
But another team arrested two men that morning in Riverside. The pair were brought to a holding center, set to be deported on a daily bus to the border or a plane waiting to take them back to their native country.
ICE officials said the tactic is part of the Obama administration's goal to target the most dangerous of the nation's 11 million illegal immigrants, rather than targeting illegal immigrants at random.
Critics, however, say Obama and ICE are not doing enough to address the nation's illegal immigration problems.
"It accomplishes the administration's goal of looking tough on immigration," said Mark Krikorian, director of the Center of Immigration Studies, a think tank that supports tighter controls on immigration. "But it's part of a broader administration strategy to downgrade the immigration law. It basically said being illegal is not a deportable offense."
In Riverside, one target was a Salvadoran national convicted on narcotics charges who also had several arrests for illegally entering the country after being deported, ICE spokeswoman Lori Haley said.
Another was a Mexican national who was sentenced to two years in prison following his conviction for assault to commit rape and continuously re-entered the country, Haley said.
Some of the convictions date to the 1990's, while some of the immigrants had just finished their sentences and been released from prison, Saldana said.
"It gives legs to the immigration process." Saldana said. "If there was an order to leave 10 years ago, they shouldn't be here."
One of the men arrested during the raids was Trinidad Huerta-Perez, 36, of Riverside. An immigration judge ordered him to be deported after he was convicted of drunken driving, hit-and-run and petty theft. He said he thought his DUI was taken care of and was working to support his pregnant wife.
Seemingly in denial that he was being sent back to Mexico, he said if he was deported, he would find a way back into the country to see his family.
"I don't know why this is happening right now," Huerta-Perez said as he sat in handcuffs. "I don't want to go back. My wife is pregnant and I want to speak to an attorney to at least see what I can do."
15 in Riverside County
14 in San Bernardino County
200 in the Los Angeles area, which includes the Inland counties
3,100 nationwide