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Graduate Council Meeting
May 17, 2012
I. The meeting was called to order at 2:05 p.m.
Voting members and alternates present were: G. Alter, C. Brun, A. Chamberlain, D. Cool, R. Grandhi, B. Gray, P. Ilagan, M. Kazimierczuk, B. Milligan, E. Osborne, L. Ream, J. Runkle, M. Schultz, E. Self, and T. Tarpey.
Non-voting members, alternates and other attendees were: B. Ayres, M. Bargerhuff, M. Brainerd, L. Caron, D. Cipollini, E. Gilles (scribe), A. Goshtasby, L. Hong, A. Hsu (chair), D. Krane, E. Reinsch-Friese, D. Voss, and R. Williams.
II. Approval of Minutes
It was moved and seconded that the minutes of the April 19, 2012 meeting be approved as written. Motion carried unanimously.
III. Report of the Dean (A. Hsu)
a. Marketing Initiatives – Through efforts in search engine marketing, radio and print ads, and the latest effort of on-campus marketing (back page ads in The Guardian), the Graduate School has seen a 17% increase in applications for Fall 2012 (as of April 30).
b. Tuition Fee Remission Policy – An ad-hoc committee of the Research Council recently reviewed the 1992 written policy with the intent to update and clarify the policy. Their draft policy will be presented to the Research Council in June and will be reviewed by Graduate Council in the fall.
c. Cotutelle PhD Programs – Some faculty have expressed an interest in forming joint PhD programs with European universities where the students would study at their home institutions for two years and then complete two years at the partner university. The student would be awarded two diplomas. This program is common in Europe, Canada, and Australia, and a few universities in the U.S. currently have similar programs. A couple of Wright State's PhD program directors have been asked to review the proposal. If they are in support, the Policies Committee and Graduate Council will review the proposal, as well as Faculty Senate, the Board of Trustees, OBR, and maybe HLC.
d. Graduate Council Elections – A reminder that a few colleges/schools still need to submit their election results for a new Grad Council representative before the end of the quarter.
IV. Report of the Assistant Dean (R. Ayres)
Electronic Admissions Workflow – The workflow is functional now. Some of the programs in CoLA and CoSM are using it. Some problems have been identified and some features have been added. CEHS, CoNH, and CECS will receive training soon. By Fall 2012, all graduate admission applications will be processed electronically.
V. Committee Reports
a. Policies Committee (G. Alter)
1. Policy 2.40 Graduate Council Scholarships – There is no written policy for the Graduate Council Scholarships. Policy 2.40 is new language and reflects current practices; it describes eligibility and identifies procedures.
2. Policy 4.52 Graduate Course Permission – Language added to Policy 4.52 limits the number of graduate credits that an undergraduate student can apply to a graduate degree to 12.
3. Policy 4.31 Credit Hour Limits – This policy is neither useful because of the variety of programs' needs nor is it enforceable. The recommendation is to remove the policy.
On behalf of the Policies Committee, G. Alter moved to approve the changes made to policies 2.40, 4.52, and 4.31. Discussion: A suggestion was made to change policy 4.31 rather than eliminate the policy. A. Hsu called for a vote on policies 2.40 and 4.52 only. All in favor. Motion carried.
Continued discussion of Policy 4.31 led to a new motion by the Policies Committee to modify the policy language to: Graduate Students can normally earn a maximum of eighteen semester hours in a term. The motion was seconded. A. Hsu called for a vote. All in favor. Motion carried.
b. Membership Committee (B. Gray)
Since the last Graduate Council meeting, the Graduate School Dean approved 11 Regular graduate faculty memberships and 17 Adjunct memberships. The Membership Committee approved 6 Adjunct memberships with one nomination still pending.
c. Curriculum Committee A (L. Ream)
1. Course Inventory Requests –On behalf of the Curriculum Committee A, L. Ream moved to approve the following new courses as written: ASM 7570, EE 7430, EE 7430 Lab, and EE 7550. Discussion: Clarification as to whether pre-requisites are necessary – they are not. A. Hsu called for a vote. All in favor. Motion carried.
2. Course Modifications –On behalf of the Curriculum Committee A, L. Ream moved to approve the title change requests for CHM 6450 and CHM 6500 as written. Discussion: none. A. Hsu called for a vote. All in favor. Motion carried.
3. Biostatistics Track in Applied Statistics Master's Degree Program and 2 Course Inventory Requests –This is a new track within the Applied Statistics program with a target start date of Fall 2012. Permission has been granted for the hiring of one new faculty with the appropriate expertise. Two additional 3-credit hour courses have also been developed: STT 6310 and STT 7300. On behalf of the Curriculum Committee A, L. Ream moved to approve the biostatistics track and the two new courses as written. Discussion: none. A. Hsu called for a vote. All in favor. Motion carried.
d. Curriculum Committee B (L. Ream for C. Loranger)
1. Course Modification – The Curriculum Committee B met online to review and approve one course modification request from CEHS, raising credit hours for SPM 7010 from 2 to 3 hours. The syllabus provided with the request validated the change. On behalf of Curriculum Committee B, L. Ream moved to approve the credit hour modification for SPM 7010 as written. Discussion: none. A. Hsu called for a vote. All in favor. Motion carried.
2. Course Inventory Request - On behalf of Curriculum Committee B, L. Ream moved to approve the new MPA course, URS 7055, as written. Discussion: Clarification – this course will only be offered one time (in Fall 2012) and is designed specifically to help the MPA students with the semester conversion. A. Hsu called for a vote. All in favor. Motion carried.
e. Student Affairs Committee (C. Brun)
1. Minority Fellowship Awards – The scholarships will be available next academic year and will be separate from the Graduate Council scholarships. The Student Affairs Committee will be responsible for reviewing the applications.
2. Policy 2.40 Graduate Council Scholars – The Student Affairs Committee also approved the new policy for Graduate Council Scholars, Policy 2.40. It is important to note that M.D. and Psy.D. students are not eligible for these awards.
3. Number of Graduate Council Scholar Awards – As a result of conversations over the course of the academic year, the Student Affairs Committee recommends that the Graduate Council Scholar awards be changed from four 2-year awards to eight 1-year awards. Discussion: Comments in support of the change: More awards may lead to better representation of colleges; students should have to earn funding for second year (prove themselves). Comments against the change: One year awards are not an attractive or useful recruitment tool; some international students need to have guaranteed 2-year funding. A.Hsu called for a poll. More were in favor of the change than opposed. The Graduate School will go ahead and test the one-year Graduate Council Scholar awards next year.
VI. Research (E. Reinsch-Friese)
Slide 1 – Cumulative Grant and Contract Awards Comparison with Previous Five Fiscal Years: Through April FY12, $81.4 million awarded, up $1 million from April FY11.
Slide 2 – Cumulative Grant and Contract Awards coded as "Applied and Basic Research" Comparison with Previous Five Fiscal Years: Through April FY12, $26.8 million research funds awarded, down from $28.9 million in April FY11.
Slide 3 – FY13 Fringe Benefit Rates (effective 7/1/12) – Of note, P-T faculty decrease from 11.5% to 8.4%, affecting summer faculty.
Slides 4 and 5 – InfoEd Implementation: Replaced Community of Science (COS) with Sponsored Programs Information Network (SPIN); Proposal development and proposal tracking will be electronic routing (no more red folders) and system-to-system submission, pilot group testing this summer; testing planned for Conflict of Interest module this summer; and Human Subjects and Animal Welfare modules will be implemented in future.
Slide 6 – Latest edition of Research News on RSP website. Fall Faculty Orientation is Oct. 16, 8:30-noon.
VII. Old Business
CECS Full Proposal for Master of Science in Cyber Security – The Faculty Senate reviewed the joint full proposal for the Master of Science in Cyber Security and the Master of Cyber Security and amended the proposal by splitting it into the two programs. Faculty Senate then voted and approved the MS in Cyber Security but did not approve the Master of Cyber Security.
A.Hsu called for a vote for the Graduate Council to endorse the action of the Faculty Senate to split the full proposal for Cyber Security. Vote: All in favor.
VIII. New Business – None
IX. Discussion - None
X. The meeting was adjourned at 3:25 p.m.


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Bots are complicated. They're made to process repetitive actions autonomously and can be fairly easy to build, but they aren't always working on the side of good. Here's what you need to know.
Each year, EContent magazine compiles a list of the 100 companies that matter most in the digital content industry.
Voting is now closed. We'll announce the results of the first-ever EContent 100 list chosen by the people!
Nancy Davis Kho
Nov 12, 2010
The definition of the word "semantics" sounds straightforward enough: According to Merriam-Webster, it is the study of meanings. However, if you ask a technologist, an editor, or an advertising rep, you may come up with widely differing interpretations. They might say it's a practical application of artificial intelligence; a way to streamline back-office operations and make websites stickier; or a means of contextualizing advertisements for higher efficacy.
None of them is wrong.
Ironically, it is the very breadth, depth, and range of possibility inherent in semantic technology that can prevent content companies from experimenting with it, though it may be one of the most useful commercial innovations of the past decade. The murkiness of the word itself, not to mention the standards, acronyms, and jargon that can dominate the discussion of semantics, only adds to the confusion. David Siegel, author of Pull: The Power of the Semantic Web to Transform Your Business (Portfolio, 2009), says, "Semantics was a bad word from the get-go. A better word would have been unambiguous."
As both understanding of the possibilities inherent in the semantic web and tools to harness it have matured, semantic technology has finally gained a foothold in practical business applications, in areas from search to back-office processing to advertising. Siegel believes that enterprise adoption has reached a critical growth point. "I'd say we're solidly 1% of the way there, in terms of adoption for the enterprise," says Siegel. "And that's very good."
Particularly for the content industry, semantic technology offers a compelling story. At the June 2010 SemTech conference in San Francisco, Bob DuCharme of TopQuadrant, a provider of semantic web technologies, pointed out that publishing and semantics share much in common. "The publishing industry has lots of real data and metadata already, and they have experience in developing vocabularies," DuCharme noted. Tom Tague, vice president of platform strategies at ThomsonReuters who leads the OpenCalais initiative, a web service that automatically creates rich semantic metadata, agrees that within the content world, semantics has found its beachhead. "The future is here," Tague says, citing a favorite aphorism. "It's just not evenly distributed yet."
A Brief HistorySemantics first made a big splash with a 2001 article in Scientific American by Tim Berners-Lee, James Hendler, and Ora Lassila called "The Semantic Web." The article laid out a future on the web in which common data formats and definitions would enable people (and machines) to share information at a much more granular level, moving through disparate databases to find interrelated information based on a shared "aboutness." Instead of the document in which it resided, the lowest common denominator on the semantic web envisioned by the authors was the information itself.
To provide a simple example, it's the difference between typing "hotel Berlin" into a search engine from 10 years ago, and then again in 2010. Back in 2000, the searcher might have received long lists of links to various hotels (and one movie) called "Hotel Berlin," and each link would have to be opened and read individually. These days, a search engine utilizing semantic technologies, such as Bing, brings back a page with a map showing locations of various hotels, along with links to Berlin attractions and Berlin tours, and lists of hotels presorted into price categories. By understanding the meaning and intent behind the search term, semantics makes it easier to find the correct information quickly.
To achieve that vision, producers of content needed to add metadata to information resources. It was critical that data standards and ontologies—that is, formalized vocabularies of terms—were agreed upon so that anyone putting data onto the web could agree that "revenue" in one database was the same as "revenue" in another. There are a number of techniques for doing this, and the applicability of each depends on the complexity and flexibility required by a specific application.
For instance, the resource description framework (RDF) publishing standard is an eXtensible Markup Language (XML)-based standard for describing resources that exist on the web, intranets, and extranets, including metadata such as title, author, modification date of a webpage, copyright, and licensing information about a web document.
Underlying RDF are "triples" that match a subject with a predicate and an object, each of which describe a particular aspect of the subject. One example of a triple might be "chicken" "is" "animal." Another is "chicken" "is" "bird," and still another is "chicken" "has" "feathers." The number of triples associated with a particular subject is nearly infinite, which provides the flexibility that is touted as a major advantage of semantics. As new categories emerge that may relate to "chicken," such as "bird flu," a new triple can be easily added.
Other data organization techniques, such as Web Ontology Language (OWL), Simple Knowledge Organization System (SKOS), and Rule Interchange Format (RIF), can be used alone or in combination to describe information parameters. Purpose-driven standards have also emerged to solve specific vertical information needs on the semantic web, such as eXtensible Business Reporting Language (XBRL), designed to facilitate the exchange of business and financial information on the web. Siegel says, "XBRL is a winning example of how to make things interoperable and shareable. It's not overly flexible, but it's well specified."

subset: commoncrawl


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Events Calendar
|Tuesday, April 03, 2018, 01:15pm - 03:15pm
Interview Tactics
2018 Core Workshop Schedule
The Interview Tactics Workshops are held the first and third Tuesday of each month:
January 2nd & 16th, 2018
The Interview Tactics Workshop includes:
Workshops are held at OhioMeansJobs | Montgomery County, inside The Job Center building.
NOTE: Wanting to practice your interviewing skills? Upon completion of workshop, appointments for mock interviews are available.
Space is limited. Register at OhioMeansJobs.com/Montgomery.
|Location 1111 S. Edwin C. Moses Blvd. Dayton, OH 45422


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- Home
- Dark Souls
- Dark Souls 2
- Dark Souls 3
- Bloodborne
- Demon's Souls
MugenMonkey is a site dedicated to providing tools, calculators, and build planners for the Souls and Bloodborne series of video games.
With 35,001 registered users (and many more anonymous) and 1,024,904 saved builds, MugenMonkey is the most popular tool for the Souls series.
Some of the things you can do with MugenMonkey:
...and more!


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Discover How You Can Become A Motivational Speaker And Use Your Gifts To Change Lives
There are many so-called gurus out there that are offering courses on how to become a motivational speaker. Yet, they are not making a living as motivational speakers. Chances are, they are only making a living at teaching it. As they say, there are those that teach and there those that do.
Fortunately, I have been speaking and making a living as a motivational speaker for the last 15 years. I have had the unique opportunity to impact lives the world over. Many Fortune 500 companies seek me out every year to boost morale for their employees.
The reality is, I can go on and on telling you about my accomplishments as a motivational speaker. But, I know you didn't come here for that. I am sure if you go to Google and type my name (Rene Godefroy), you will be amazed at what you see.
Now, let's talk about how to become a motivational speaker. The first thing I want you to get is the fact that you are already qualified to be a motivational speaker.
You don't need any special degrees or qualifications. Your words are good enough. You said you want to become a motivational speaker. That's it. Who said it? You did. And that's good enough.
Somehow a voice is whispering in your ears. Somehow you are called to do it. You are on a mission. God is calling you to step out and be an encourager for others. That is why you are seeking information on how to become a motivational speaker.
Later, I will be sharing with you many steps to becoming a motivational speaker. For now, I want to remove your doubts and fears. Yes. I know you have them. How do I know you have doubts and fears? Well, I have been there.
Although I wanted to step out and share my message with the world, something on the inside of me was telling I wasn't qualified or good enough. I also had people around me suggesting I couldn't become a motivational speaker.
Click here now to claim your 9 free videos on how to launch your speaking career.
From Poverty & Diseases To Being A World Renowned Motivational Speaker
Let me tell you this: If you look at my past, there's nothing in it that remotely suggests one day I could be a highly paid motivational speaker in the United States. Here's why…
My journey in life started in an impoverished village in Haiti. I was a very poor and sick kid living hopelessly. Life was really tough and dismal for me as a kid. Most of the people in the village gave up on me. They didn't think I would survive. But by the grace of God, I made it.
At the age of 21, I entered the United States with $5, two shirts, one pair of pants and unable to speak any English. I worked as a janitor and did anything I could find just to survive as a broke and undocumented immigrant in Miami. Eventually, I made my way to Atlanta, GA.
When I decided to become a motivational speaker, I was a doorman at a hotel in Atlanta making $4.25 an hour. I was still learning English. I knew it was going to be very hard to convince meeting planners or speaker bureaus to put me in front of their audiences.
I knew I couldn't compete with some of the top names in the speaking industry such as Les Brown, Zig Ziglar, Anthony Robbins, and Brian Tracy. Simply put, I didn't know how in the world I was going to make it as a motivational speaker.
But, I knew for sure that I had the bulldog tenacity and internal fortitude. I also knew that I was willing to do whatever is necessary to become a motivational speaker. I was relentless. I had the audacity to believe I could do it… It was possible.
I didn't know where to go for some motivational speaker training. Heck, I didn't even know what Toastmasters International was back then. I simply took the plunge in spite of my fears.
I spent thousands of dollars and countless hours to really learn how to become a motivational speaker. I make lots of mistakes. I paid people who gave me some bad advice. Those are the people I mentioned earlier that are teaching theories instead of practical information.
Although I made many mistakes, I also did many things right. Today, I'm living my dream as a highly paid motivational speaker. I want you to live that dream as well. If you are ready to invest in yourself, I'm ready to hold your hand and show you the way.
However, you've got to really want it bad and be willing to do whatever is necessary.
I look forward to sharing some awesome insights, tips, ideas, and strategies with you so that you can learn how to become a motivational speaker in a short period of time. It's time to listen to the voice that is whispering to you. It's time to step out.
I am ready to teach you how to become a motivational speaker. My question to you is this: Are you ready to learn? Are you ready to share your message with the world? Are you ready to let God use you as His instrument to inspire and motivate others?
I have the experience and the know-how to share with you the real deal on how to become a motivational speaker!
Click Here to get instantly have access to your 9 videos on how to start your motivational speaking business.
The time is now and the person is you! Listen and answer the call! I hope you are ready to learn how to become a motivational speaker.


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COLTS NECK, NJ -- 1980s-themed Retrofitness recently opened its first LEED-certified location. The Deer Park, NY, facility is owned and operated by franchisee NGA Group LLC.
LEED is an internationally recognized green building certification aimed at improving energy savings, water efficiency, CO2 emissions reduction and indoor environmental quality.
The 16,000-square-foot Retrofitness facility features the following green elements: pipes with special environmental wiring and coding, toilets and faucets that run on electronic beam, low-voltage lights on light settings, bathrooms and locker rooms made of recyclable materials, LEED-approved wood, and sheet rock.
"With our first LEED-certified location in Deer Park, we have the perfect opportunity to both better the lives of our customers and help the environment," says Eric Casaburi, Retrofitness founder and CEO. "Going green is quite similar to the principles of fitness—if you make the extra effort, it will pay off in the long run."
Retrofitness first launched its franchising program in 2006. A 2008 partnership with Chicago-based private equity firm Lake Capital has allowed Retrofitness to open 50 locations in nine states, with 80 more clubs in various stages of development.
Projected system-wide revenue in 2009 is expected to be $40 million, an 82 percent increase over 2008. The company has more than 130,000 members, with membership increasing 56 percent from 2008.


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Phillip "Pappy" Penland loved motorcycles, particularly Harley-Davidsons. So it was only fitting that when he died, his desire was to be pulled to the cemetery behind one.
Phillip "Pappy" Penland loved motorcycles, particularly Harley-Davidsons. So it was only fitting that when he died, his desire was to be pulled to the cemetery behind one.
His wish was granted Saturday, as pallbearers gently slid Penland's casket, embossed with an orange Harley-Davidson emblem, into the back of a special motorcycle hearse brought to Mud Creek Baptist Church for his funeral procession.
Following the hearse was a line of mourners that included Penland's widow, Sue; son, Josh; and daughter, Miranda, on the backs of motorcycles; a trailer pulling Penland's beloved show bike; and roughly 100 bikers in black leather, many of whom are members of Mud Creek's motorcycle ministry, Carolina Faith Riders.
"The rig carrying his show bike, that was his baby, his skull bike," said mourner Steve Jellema, who married Penland's cousin. "He's won many, many awards for that. They're all over his office."
The owner of Chuck's Plumbing in Fletcher, Penland died of an apparent heart attack April 19 while on vacation with his grandkids at a water park in Pigeon Forge, Tenn. He was 53, a vigorous, brawny man who once rode to a Harley rally in Sturgis, S.D. – 1,300 miles in all – in just a day and a half.
It was not long ago that Penland and his wife met the owner of Black Stallion Motorcycle Hearses while attending a bike rally.
"It's my understanding from the widow that her husband said he wanted this when his time came and they held onto his business card," said Mark Smith, who pulled Penland's casket to Shepherd Memorial Park for burial on a Harley trike. "That time came much, much too soon, obviously."
Smith, a certified funeral specialist at McAlister-Smith Funeral Home in Charleston, said his business owns one of the only Black Stallion hearses in the Carolinas. When Sue Penland contacted them, Smith said they were pleased to help out with the procession.
"As motorcycle and Harley enthusiasts ourselves, we appreciate and respect a fallen brother," he said. "And that's exactly what we bought it for, to honor fallen motorcycle riders."
Even before the procession, Penland's memorial service at Mud Creek Baptist was filled with personal touches. As hundreds of mourners filed into the sanctuary, many wearing bandannas and black leather vests adorned with patches, Lynyrd Skynyrd's "Simple Man" played over the sound system.
"He's not the dress-up kind of guy, so his wife said people should show up in biker clothes," said Christie Houser, Penland's niece. "That's the way he would've wanted it."
Josh Penland, who is taking over his father's plumbing business, rode his father's second motorcycle in the procession.
Brian Ward, a past-president of the Faith Riders, recalled how he and Phil Penland struck up a friendship during Bike Night, an event held Tuesday nights at the Sonic Drive-In on Chimney Rock Road. Ward kept asking Penland if he'd attend church with him.
"He'd say, 'Someday, someday I will,'" Ward said. "Well, one day I asked him, I said, 'Phil, do you want to go to church with me Sunday?' And he said, 'I'll be there.' So he came rolling in and he didn't leave."
Penland took his newfound faith seriously, Ward said. He served as the vice president of Carolina Faith Riders and worked with the church's food ministry. He always gave generously of himself, Ward said, whether it was fixing a plumbing problem or helping those in need.
"I don't know what else to tell you about him, other than he loved motorcycles, he loved people, he loved his job and all of them he was extremely good at," Ward said during his eulogy. "Extremely. So every time you get on there, think about him. Know that he's riding with you. He's in a better place."
Reach Axtell at 828-694-7860 or email@example.com.


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Google's bad day started Thursday with its printer accidentally releasing its earnings report several hours early -- and gave Wall Street enough time to throw itself into a panic at the tech titan's lower-than-expected quarterly earnings.
While Google's earnings fell below Wall Street expectations and brokerages scrambled to unload stock, some analysts were more forgiving because the search engine showed that its mobile advertising revenue grew from an annualized rate of $2.5 billion in 2011 to $8 billion this year, according to Reuters. However, it also showed that its core Internet ad business was slowing -- it was only 17 percent year-over-year, the first time it has been under 20 percent since 2009.
Chief executive Larry page apologized for the "scramble" earlier Thursday involving the printer, but was quick to accentuate the positive. "We had a strong quarter. Revenue was up 45 percent year-on-year, and, at just fourteen years old, we cleared our first $14 billion revenue quarter," Page said Google's earnings call. "Not bad for a teenager."
U.S. & World
Google also reported reported third-quarter net income fell 20 percent year-over-year, missing both profit and sales projections. The early release from printer R.R. Donnelley didn't help and Google shares dropped 8 percent and affected other tech stocks, such as Facebook. (That's because Wall Street tends to think less-than-stellar earnings infects whole sectors.) Net income was $2.18 billion compared with $2.73 billion last year and revenue was $11.3 billion, below the $11.9 billion expected by a survey of analysts.


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mother's day
in portugal, mother's day was a week ago – but only now it reaches the rest of the world :) which means we get to celebrate it twice! today we went to the park with a mama friend and her cute kid!
lovely day, lovely park and a lovely surprise: the baby (& momma) got used to the sling we gave them when she was born last year! the first experience with it was a bit disastrous and we thought it would never be used it again… but actually, lulu says both she and her mom use it quite regularly now!
b.'s grandma takes her to the market in her sling everyday, and to the inquisitive looks she gets, she explains it's a modern & european thing… :)
i love the concept of the sling – an uncomplicated piece of fabric that holds your baby safe and close to you. in portugal, they were made popular by the talented hands of rosa pomar, who also makes unique and beautiful dolls that make babies (and grownups!) happy all around the world. :)


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The Best Actresses in Film History
List Rules Vote up the women in film, living or passed, who have consistently turned out the best performances.
The best actresses ever are ranked here in this list of the best actresses in film history. These are the greatest actresses ever to appear on the silver screen - female only (to vote on both genders, check out this list of the greatest film actors and actresses). These women were part of some of the greatest movies of all time (or were perhaps the reason they were the best movies ever), with countless Academy Awards between them.
What are the qualities of the best actresses of all time? Is it the raw emotion they show, the parts they choose, their acting methods, or simply their effortless charm and charisma? There's no denying some of these amazing actresses belong on the list of the hottest celebrities of all time, but behind the 1000 watt smiles lies the talent that defines generations of actresses.Who is the best actor of all time? Is it a classic actor like Katharine Hepburn, a comedic genius like Tina Fey, a stunner like Catherine Zeta-Jones, or a method actor like Meryl Streep? There are so many choices for the greatest movie actress ever that you may have a hard time choosing just one (although you can vote for as many of the actresses on this list of the greatest actresses ever as you want). If your favorite leading lady isn't on the list, make sure to add her so others can vote for her to receive the title of best actress in film history.


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Replace your worn out trampoline safety pad (spring cover) for added safety and style!
This heavy duty safety pad is our highest quality, made from durable vinyl on both sides and filled with high impact polyethylene foam.
Product Specifications:
- Fits 14ft round trampolines
- Color: green
- 10in wide
- 1in thick padding foam
- 4in skirt that hangs over the trampoline frame
- UV protected, anti fungal and anti bacterial treated, and cold crack protected
Safety pads are covered under a warranty for 1 year to the original purchaser. Normal ware and user's abuse are not covered in the warranty. Commercial use and/or transfer of ownership voids the warranty. To claim a warranty, the item must be returned freight prepaid with a copy of the receipt. All items are returned freight collect. Repair or replacement is at the discretion of the manufacturer.
Additional Information
|Manufacturer's Part Number
|Trampoline Shape
|Frame Size
|Pad Width
|10 in
|Pad Durability
|Very High
|Pad Top
|Pad Bottom
|Pad Side Skirt
|Foam Thickness
|1 in


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What's next in Detroit bankruptcy case?
- Emergency manager expected to file reorganization plan early in January
- City aiming to exit bankruptcy by September
- %27Swaps%27 deal%2C city-owned artwork also need resolving
DETROIT -- With U.S. Bankruptcy Judge Steven Rhodes pressuring the city of Detroit and its creditors to reach a consensual outcome to the largest municipal bankruptcy in U.S. history, the question is: Whether negotiations will turn from contentious to collaborative.
Three points to consider as the case proceeds:
1. Will the city get any supporters on its proposed "plan of adjustment"?
Detroit emergency manager Kevyn Orr is expected to file his first proposed reorganization plan early in January. If he simultaneously reveals that some creditors are supporting the plan, that could signal that a consensual deal is within reach.
But if the first version of the plan of adjustment comes without any supporters — or if it's a particularly low-ball offer — that could be an attempt to force creditors to budge in mediation talks being led by U.S. District Court Chief Judge Gerald Rosen.
Pressure is mounting for creditors to make a deal — particularly pensioners who, Rhodes ruled last month, are subject to cuts, said Fox Rothschild bankruptcy attorney Michael Sweet. Detroit owes about $18 billion in long-term liabilities and debt.
"No matter when in the process you agree to a settlement, you always run the risk that if you don't settle, you could get stuck with a worse deal," said Sweet, who is not involved in Detroit's case but has been tracking it closely.
Even if no one signs off on the plan of adjustment, Orr's team of bankruptcy lawyers could pursue a "cram down," in which they would ask Rhodes to approve the plan of adjustment without a vote of support from creditors.
2. Will appeals go anywhere?
Several major creditors have filed appeals, including the city's largest union, AFSCME Council 25, and the city's two pension funds. But Rhodes blocked the appeals from taking a speedy route to the U.S. 6th Circuit Court of Appeals, at least temporarily.
AFSCME attorney Sharon Levine said the union would continue pursuing its appeal but also participate aggressively in mediation proceedings.
It's possible that a higher court could block the bankruptcy from moving forward, but experts say higher courts are typically loathe to overturn complex bankruptcy rulings that involve a nuanced examination of facts.
3. Can the city exit bankruptcy by September?
That's Orr's goal, and it's still possible.
"It's a very aggressive schedule, but so far the emergency manager and the judge have shown a willingness to move quickly and an ability to move quickly," Sweet said. "I still think it's going to take a lot of work, but every indication I've seen shows the parties involved are willing to work hard to do that."
Still, emerging from bankruptcy about 14 months after the city filed will take quite the feat. The city will need to get a majority of its creditors to approve the plan of adjustment — and the city's labor creditors have vigorously contested Orr's plan to reduce pension payments.
"Judge Rhodes went further than he needed to in the ruling on eligibility by sending a message that folks ought to be looking for a compromise on the pensions," Sweet said. "By listening to what he said, the pension funds have a good indication of where he's likely to go on a plan. So they have two choices: They can either accept that and try to work within that framework to get to a compromise, or they can fight."
To get out of bankruptcy, the city will also need to raise exit financing to pay off a Barclays bank financing deal that will allow the city to pay off a disastrous pension debt interest-rate transaction called "swaps."
Also, the city will need to resolve a bitter dispute over the future of city-owned artwork at the Detroit Institute of Arts — which could be sold to help resolve the bankruptcy — and complete a potentially lucrative deal to spin off the water and sewer department.


text:
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Colombian president calls for legalisation of marijuana
The Telegraph, 27 October 2011
Juan Manuel Santos, the Colombian president, has called for the global legalisation of marijuana to help combat the trafficking of harder drugs and related violence.
Mr Santos added his voice to a growing list of influential figures in Latin America demanding a rethink of the policies that have been used for decades to fight the drugs trade.
He said legalising softer drugs such as marijuana worldwide could help improve international efforts to deal with harder drugs such as cocaine and heroin.
"The world needs to discuss new approaches ... we are basically still thinking within the same framework as we have done for the last 40 years," he said.
Asked if making marijuana legal could offer a way forward, Mr Santos said it could and that he would support it "provided everyone does it at the same time". But he emphasised that other countries needed to take the lead, saying the issue was "a matter of national security" for Colombia, whereas "in other countries this is mainly a health and crime issue".
"Drug trafficking is what finances the violence and the irregular groups in our country. I would be crucified if I took the first step," he said in an interview with Metro, the global free daily newspaper chain.
Keep up-to-date with drug policy developments by subscribing to the IDPC Monthly Alert.


text:
- News
- Business
- Sports
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- Technology
By: Jennifer Graham
REGINA – Scientists have released what they say are the first guidelines on the best way to store carbon dioxide underground so that it doesn't get back out.
The hope is that companies will want to follow the standards to help reassure the public about the safety of carbon capture and persuade doubters about its validity.
The guidelines, officially known as CSA Z741, include looking at geology and whether CO2 could flow through a possible fault underground. They also set out requirements and recommendations for burying the greenhouse gas in a safe way.
They are not mandatory, but more of a template for the industry, said Carmen Dybwad, CEO of the International Performance Assessment Centre for Geologic Storage of CO2.
"It's nice to be able to have, if you will, a guide, a standard to go through and say, 'Yes, we have made sure that we've looked at everything. We've looked at the issue of subsurface trespass. We've looked at the issue of fractures. We've looked at the possibility of setting a microseismic event,'" Dybwad said Thursday. "You know — check, check, check, check, check.
"Any time that you've got a standard, that should ensure a lot of confidence that you're doing things properly because it's transparent, so now it's out in the open."
The Regina-based centre and the Canadian Standards Association brought together more than 30 industry experts, researchers and regulators from Canada and the U.S. to write the standards.
The committee included representatives from Princeton University, the University of Alberta, Cenovus Energy Inc., Husky Energy Inc., the International Energy Agency, the U.S.-based Ground Water Protection Council and the U.S. Geological Survey. They've been working on the guidelines since 2009.
The guidelines don't specifically say how deep or where carbon should be stored, but detail what must be accomplished to do it in a safe way.
Dybwad likened it to cooking a chicken. She said the chicken has to reach a specific internal temperature to be safe to eat, but that temperature can be reached in many ways such as roasting or barbecuing.
Bonnie Rose, president of the Canadian Standards Association group, said the goal is to have the guidelines used as a basis for international carbon capture. The International Standardization Organization has agreed to develop a standarin carbon capture and storage, she said.
"They have accepted the use of this document as the seed document, so it will absolutely play a role in or be a key element of the ISO standard," said Rose.
Carbon capture and storage involves gathering CO2 from power plants and refineries and injecting it deep into a porous rock formation. The goal is to prevent the gas from entering the atmosphere and contributing to climate change.
Jurisdictions such as Saskatchewan that rely heavily on coal-fired power plants need carbon capture and storage to work. The province plans to reduce 2006 levels of greenhouse gases by 20 per cent by 2020.
Crown utility SaskPower is testing the technology.
"We're blessed with coal in this province and it's our responsibility to burn it in the cleanest and most efficient way possible," said Environment Minister Ken Cheveldayoff.
But the technology has been panned as unproven and critics say not enough is known about the consequences.
Dybwad says the standards should help reassure people of the technology's validity.
"Should we wean ourselves off (fossil fuels)? Yes," she said.
"What's going to be necessary is a whole change in energy systems, but that's not happening overnight. Matter of fact, nobody sees that realistically happening for the next 40 years … so the bottom line is we're going to be using fossil fuels for a long time.
"Energy efficiency? Absolutely brilliant. Need to do that too. (We) need to start using more renewables," she said.
"But for those fossil fuels that are going to be burned, this is the only game in town."


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Megan Hauserman has spoken out following the suspected murder of model Jasmine Fiore by Ryan Jenkins – a contestant on her now-canceled VH1 show, "Megan Wants A Millionaire."
"It's been a very challenging time," the reality star, who has also been on reality shows including "Beauty and the Geek," "Rock Of Love 2" and "Charm School 2," told People.
VIEW THE PHOTOS: Sudden Endings: Stars Who Died Too Soon
In Las Vegas to host a party at The Playground, she seemed ready for the limelight again after keeping a low profile over the last few weeks.
"I'm happy to move forward at this point," she said. "It's been a very upsetting, sad, tragic situation that nobody could have expected."
VIEW THE PHOTOS: A Look Back: Jasmine Fiore's Modeling Photos
And while her latest show was pulled from the airwaves after the news of Jenkins as the murder suspect and his apparent suicide days later broke, Megan doesn't plan to be gone long.
"I really enjoy being on TV and I love my fans," she said. "I want to continue doing TV work."
However, it won't be on VH1. Earlier this week, a network rep told Access Hollywood a report about a new show for the star was "not true."
VIEW THE PHOTOS: Keepin' It Real With TV's Hottest Reality Stars!
"The story Radar.com ran about us giving Megan Hauserman a new show is not true," a rep for VH1 previously Access. "If they had checked their story with us we would have told them so — but they did not fact check their story."
Related Content from AccessHollywood.com:
PLAY IT NOW: Access Extended: Jasmine Fiore's Final Photo Shoot
PLAY IT NOW: Ryan Jenkin's Ex-Fiancee Paulina Chmielecka: 'I Can't Picture' Ryan Killing Someone (August 27, 2009)
MORE ACCESS ON THESE TOPICS: Reality TV - Jasmine Fiore - Crime - TV - Deaths


text: Welcome to the official YOGABODY Naturals Store where you'll find our entire range of nutritional support products, yoga practice tools, educational resources, and so much more. We're a company owned and operated by yoga teachers, and we're passionate about helping you go deeper with your practice. Since 2007, YOGABODY has been inspiring students in 81 countries to transform their health and their lives through yoga. If you're new to our world, welcome! Please connect with us on Facebook and on Instagram. We look forward to hearing from you.


text:
Global Register of Introduced and Invasive Species- State of Palestine
Latest version published by Invasive Species Specialist Group ISSG on Oct 16, 2018 Invasive Species Specialist Group ISSG
The Global Register of Introduced and Invasive Species (GRIIS) presents validated and verified checklists (inventories) of introduced (alien) and invasive alien species at the country, territory, and associated island level. Phase 1 of the project focused on developing validated and verified checklists of countries that are Party to the Convention on Biological Diversity (CBD). Phase 2 which is on-going, aims to achieve global coverage including non-party countries and all overseas territories of countries e.g. Netherlands, France and United Kingdom. Species belonging to all Kingdoms are covered as well as occurring in all Environment/systems. Country/ Territory/ Island checklists are reviewed and verified by networks of country or species experts. Verified checklists/ species records as well as those under review are presented on the online GRIIS website (www.griis.org). Individual species records are flagged with a 'yes' for verification. Only verified checklists/ species records are presented on the GBIF Portal. This annotated checklist is of introduced (alien) and invasive alien species known to occur in the State of Palestine
Data Records
The data in this checklist resource has been published as a Darwin Core Archive (DwC-A), which is a standardized format for sharing biodiversity data as a set of one or more data tables. The core data table contains 16 records. 2 extension data tables also exist. An extension record supplies extra information about a core record. The number of records in each extension data table is illustrated below.
- Taxon (core)
- Distribution
- SpeciesProfile
This IPT archives the data and thus serves as the data repository. The data and resource metadata are available for download in the downloads section. The versions table lists other versions of the resource that have been made publicly available and allows tracking changes made to the resource over time.
Download the latest version of this resource data as a Darwin Core Archive (DwC-A) or the resource metadata as EML or RTF:
|Data as a DwC-A file
|download 16 records in English (7 KB) - Update frequency: annually
|Metadata as an EML file
|download in English (17 KB)
|Metadata as an RTF file
|download in English (17 KB)
The table below shows only published versions of the resource that are publicly accessible.
How to cite
Researchers should cite this work as follows:
Pagad S, Jenna Wong L (2018): Global Register of Introduced and Invasive Species- State of Palestine. v1.3. Invasive Species Specialist Group ISSG. Dataset/Checklist. http://ipt.ala.org.au/resource?r=griis-palestine&v=1.3
Researchers should respect the following rights statement:
The publisher and rights holder of this work is Invasive Species Specialist Group ISSG. This work is licensed under a Creative Commons Attribution (CC-BY) 4.0 License.
GBIF Registration
This resource has been registered with GBIF, and assigned the following GBIF UUID: 1638ae64-d657-4aca-b970-50f469fe81aa. Invasive Species Specialist Group ISSG publishes this resource, and is itself registered in GBIF as a data publisher endorsed by Participant Node Managers Committee.
Checklist; Inventorythematic; Alien; Invasive; Validated and Verified; country_PS
Who created the resource:
Who can answer questions about the resource:
Who filled in the metadata:
Who else was associated with the resource:
Geographic Coverage
State of Palestine
|Bounding Coordinates
|South West [28.111, 32.651], North East [33.138, 39.463]
Taxonomic Coverage
Animalia, Bacteria, Chromista, Fungi, Plantae, Protozoa, Viruses
|Animalia, Bacteria, Chromista, Fungi, Plantae, Protozoa, Viruses
Project Data
The Global Register of Introduced and Invasive Species (GRIIS) presents validated and verified checklists (inventories) of introduced (alien) and invasive alien species at the country, territory level. The development of the GRIIS is an initiative supported by the Secretariat of the Convention on Biological Diversity (CBD) and is implemented within the framework of the Global Invasive Alien Species Information Partnership. The IUCN SSC Invasive Species Specialist Group is the project lead. The resource will be a support to Parties to make progress to Achieve Aichi Target 9 -in the development of their National Biodiversity Strategy and Action Plans, their National Invasive Alien Species Strategy and Action Plan, target setting and monitoring.
|Global Register of Introduced and Invasive Species GRIIS
|GRIIS, hosted by Institute for Environmental Protection and Research (ISPRA) in Rome, Italy, has been developed with co-funding from the European Union through the Secretariat of the Convention on Biological Diversity within the framework of the Global Invasive Alien Species Information Partnership (GIASIPartnership).
|Study Area Description
|GRIIS has global coverage, including the European Overseas Territories and Regions. Where appropriate, Sub-lists have been created for Oceanic Islands- for e.g. Soqotra of Yemen and the Juan Fernandez Islands of Chile. Taxonomic coverage includes all Kingdoms Animalia, Bacteria, Chromista, Fungi, Plantae, Protozoa, Viruses. The annotations recorded in GRIIS include- Species name and authorship, synonyms if used and authorship, Higher taxonomy (kingdom), Environment/system in which the species occurs, provenance or origin of the species, evidence of impact in that country, on biological diversity or natural areas and finally if the presence and biological status is verified. All information sources used to obtain any of the annotations are documented for every species record. A network of nominated country editors has committed to update and verify species records.
|Design Description
|The Global Register of Invasive Species (GRIS) was developed as a concept and prototype by the IUCN SSC Invasive Species Specialist Group (ISSG) in 2006 as part of a project undertaken for the Defenders of Wildlife on the Regulation of Live Animal Imports into the United States. The concept was revisited and expanded by the ISSG to address Aichi Biodiversity Target 9 and support its achievement- with the development of the Global Register of Introduced and Invasive Species (GRIIS). GRIIS hosted by the ISSG compiles annotated and verified country-wise checklists (inventories) of introduced (alien) and invasive alien species. Development and population of the GRIIS was undertaken by the ISSG within the framework of activities of the Information Synthesis and Assessment Working Group of the Global Invasive Alien Species Information Partnership (GIASIP). A summary of the process • The compiler team will conduct a comprehensive lit review of authoritative and credible source information and develop a draft annotated country checklist (inventory) of introduced (alien) and invasive alien species. • Annotations include species name (accepted name and synonym if used by the source), higher taxonomy, environmental/system in which the species occurs, biological status (provenance and invasiveness-based on evidence of impact), • Country editor/editors are identified and consulted with for advice including knowledge of any key resources • Draft checklists (inventories) are submitted to country editors for a review for both accuracy of information and for any significant gaps. Revisions are implemented based on feedback. • Every species record includes a check (indication) if the status has been verified as feedback is received. In cases where 'evidence of impact' information is gathered from peer-reviewed literature or reports; the species status will be considered 'verified' • Names of the editors as well as the complete reference list of sources consulted is recorded. • Updates will be implemented six-monthly including change in status of species or any new records Notes on the annotations • Species names recorded from source information are referred to the GBIF taxonomic editor; if the source species name is a synonym, the accepted name is also recorded. This will help us to apply a consistent taxonomy across all inventories • Higher taxonomy- Kingdom, Phylum, Class, Order, Genus and Species with species authority. • Environment system- terrestrial/ freshwater / brackish / marine/ host and combinations • Provenance- a) as recorded by the source information b) as interpreted by the compiler - three options applied are alien, native/alien (if the species is native in a part of a country and alien in another part), provenance uncertain/cryptogenic • Invasiveness based on evidence of impact
The personnel involved in the project:
Sampling Methods
This annotated checklist is focused on introduced (alien) and invasive species that are known to occur in the State of Palestine The International Union for Conservation of Nature, (IUCN) describes an Introduced/ Alien and Invasive alien species as follows: An Introduced/ Alien species means a species, subspecies, or lower taxon occurring outside of its natural range (past or present) and dispersal potential (i.e. outside the range it occupies naturally or could not occupy without direct or indirect introduction or care by humans) and includes any part, gametes or propagule of such species that might survive and subsequently reproduce. An Invasive alien species means an alien species which becomes established in natural or semi-natural ecosystems or habitat, is an agent of change, and threatens native biological diversity.
|Study Extent
|The geographic focus of this checklist is the State of Palestine
|Quality Control
|The draft checklist (inventory) is compiled by collating data and information through a comprehensive literature overview. Additional steps implemented to control the quality of the data are described below. Taxonomic harmonization and normalization using the GBIF taxonomic backbone In order to harmonize all species names across countries, species lists are subjected to a normalization process in which taxon rank and taxonomic status are identified and assigned. Spelling and other errors in assigning species authorship are also corrected. Data validation The checklist (inventory) compiler team completes a review and validates all the annotations especially those on provenance and 'invasiveness' status of the species based on evidence of impact. Data verification The checklist (inventory) is submitted to a network of country editors for a review of both accuracy of records, annotations and identification of any significant gaps in the data. Data verification is an iterative process and the activity is declared completed on agreement of all relevant country editors.
Method step description:
- Data collation and categorization Data filtering and categorization/ classification Taxonomic harmonization and normalization Data validation Data verification
- The published methods underpinning GRIIS and each Checklist are described in the following article: Pagad S, Genovesi P, Carnevali L, Schigel D, McGeoch MA (2018) Introducing the Global Register of Introduced and Invasive Species. Scientific Data, 5, 170202. https://www.nature.com/articles/sdata2017202
Additional Metadata
|The resource will be a support to countries to make progress to achieve Aichi Biodiversity Target 9 -in the development of their National Biodiversity Strategy and Action Plans, their National Invasive Alien Species Strategy and Action Plan, target setting and monitoring.
|Maintenance Description
|Updates with any new data and any revisions of existing data will be made on a biannual basis
|Alternative Identifiers


text:
Author: Rainbow Rowell.
Pages: 357.
Publication: Published February 2012 by Orion.
It's 1999 and the internet is still a novelty. At a newspaper office, two colleagues, Beth and Jennifer, e-mail back and forth, discussing their lives in hilarious details, from love troubles to family dramas. And Lincoln, a shy IT guy responsible for monitoring e-mails, spends his hours reading every exchange. At first their e-mails offer a welcome diversion, but the more he reads, the more he finds himself falling for one of them. By the time Lincoln realizes just how head-over-heels he is, it's too late to introduce himself. After a series of close encounters, Lincoln eventually decides he must follow his heart... and find out if there is such a thing as love before first sight.
This is one of those books I wasn't planning to read, until it was nominated and picked for our bookclub. I am someone who is pretty open-minded when it comes to reading books outside my comfort zone, so I bought it (I like the cover) and I dived right into it. I must say, I wasn't blown away, but I didn't hate it either.
The main character, Lincoln, is living his life without enjoying it. He is 29, recently moved back into his mother's house and he is doing a job that clearly doesn't excite him. He works at night, spends most of his day eating and sleeping, and the only social interactions he gets are when he plays Dungeon & Dragons with some friends. We see glimpses of his previous relationship and how it all stranded, leaving a mark on him.
Lincoln was a difficult character and at the end I'm still not sure if he grew on me. His work is checking emails and making sure that it is not used for personal use and that there are no inappropriate content/words. When Jennifer/Beth's email exchanges get flagged, he decides to read them and for some reason, he never sends them a warning message. Instead, he keeps reading their conversations and he is completely invested in their lives. I thought it was creepy, especially when he starts to fall for one of them..
I don't know. Maybe I'm just not romantic enough, but falling in love with someone because they write funny isn't something that speaks to me. The fact that we get to know Jennifer/Beth only through their emails also made it hard to feel connected to them, although I was quite fascinated by all the things they went through. Beth is in a relationship and is desperate to marry, Jennifer is happily married and feels the pressure of having a baby, but she believes she is not (perhaps never) ready for it.
I liked Lincoln's development and how he starts to get out of his shell, but the way he pretty much stalks the girl he starts to fall in love with.. I liked to read about his previous relationship, but I did not really care for the romance and that's a shame, because in the end, that's what this story is all about.


text:
Everyone knows the schoolhouse version of the first Thanksgiving story: New England pilgrims came together with Native Americans to share a meal after the harvest. The original menu was something of a joint venture, but over the years, a lot of the traditional dishes have lost their native.
For those who want to create a feast that celebrates the flavors that Native Americans brought to the table, Chef Richard Hetzler has an entire menu of options from his award-winning cookbook, The Mitsitam Cafe Cookbook.
The recipes are drawn from the Mitsitam Native Foods Cafe at the Smithsonian National Museum of the American Indian, where Hetzler is lead chef. Ever since opening the cafe, he has seen a growing interest in native cooking. He attributes it to Americans wanting to know more about their history, and to the health benefits of native foods. He tries to stay true to that tradition by keeping his recipes simple.
"There's not a lot of stuff put into them to change those flavors or manipulate what you're tasting," Hetzler tells NPR's Celeste Headlee. "You're getting the true healthiness of that dish." Hetzler also takes indigenous foods and ingredients from different regions throughout the Western Hemisphere, and adapt them to today's palate.
"If you think about the history of food," says Hetzler, "a lot of that dates back to Native Americans and what they were doing." Those methods include cooking dishes with ingredients that have a natural synergy. Hetzler's Three Sisters Salad uses corn, beans and squash that have been traditionally planted and grown together.
For hesitant home cooks, Hetzler isn't asking you to throw out grandma's recipes. "Branch out, try one thing," he says. "Nobody wants to change their whole meal. But you could incorporate one piece and start making traditions of your own, that carry down to your children or your family members, and keep going from there."
The following recipes are excerpted from The Mitsitam Cafe Cookbook, by Richard Hetzler:
Three Sisters Salad
In Haudenosaunee (Iroquois) villages, as in many other Native communities, women planted, hoed, weeded, and harvested communally, often working in large groups. The staple crops they grew — corn, beans and squash — came to be known as The Three Sisters. Not only do the three foods grow well together (the beans climb the natural trellis provided by the cornstalks, while the broad-leaved squash plants spread out below, preventing weeds and keeping moisture in the soil), but when cooked together they provide nearly complete nutrition.
Here, grilled squash and corn are mixed with cranberry beans and yellow and red tomatoes.
Serves 4 to 6
Apple Cider Vinaigrette
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil
Salt and freshly ground pepper to taste
2 zucchini, halved lengthwise and seeded
2 yellow summer squash, halved lengthwise and seeded
2 ears corn, husked
1/4 cup canola oil
Salt and freshly ground pepper to taste
2 cups cooked cranberry beans, drained
1 medium yellow tomato or 3/4 cup yellow cherry tomatoes, diced
2 plum (Roma) tomatoes or 3/4 cup cherry tomatoes, diced
For the vinaigrette: In a small bowl, combine all the ingredients and whisk to blend. Cover and refrigerate for at least 1 hour, or up to 10 days.
For the salad: Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Brush the zucchini, squash, and corn with oil. Season the vegetables on all sides with salt and pepper. Grill the zucchini and squash until crisp-tender and grill-marked on both sides, about 10 minutes. At the same time, grill the corn until lightly browned, turning to cook all sides, 4 to 5 minutes.
Transfer the zucchini and squash to a cutting board and finely dice, then empty into a large bowl. Cut the kernels from the corn and add to the bowl along with the beans and the yellow and red tomatoes. Add 1/4 cup vinaigrette and toss to coat. Season with salt and pepper and toss again.
Serve at room temperature or cold.
Roasted Root Vegetables With Mustard Seed Vinaigrette
Serves 4 to 6
Mustard Seed Vinaigrette
3 tablespoons cider vinegar
2 tablespoons honey
1 1/2 tablespoons whole-grain mustard
1/2 cup canola oil
Salt and freshly ground pepper to taste
2 tablespoons black or yellow mustard seeds
3 to 4 carrots, peeled and cut into 1-inch cubes
2 to 3 parsnips, peeled and cut into 1-inch cubes
2 red potatoes, peeled and cut into 1-inch cubes
2 turnips, peeled and cut into 1-inch cubes
1 to 2 golden beets, peeled and cut into 1-inch cubes
1/4 cup canola oil
Salt and freshly ground pepper to taste
For the vinaigrette: In a medium bowl, combine the vinegar, honey, and mustard. Gradually whisk in the oil until incorporated. Stir in the salt, pepper, and mustard seeds. Cover and refrigerate.
For the salad: Preheat the oven to 350°F. Put the vegetables in a medium bowl and toss with the oil, salt, and pepper. Spread on a rimmed baking sheet and roast until crisp-tender, 50 minutes to 1 hour. Remove from the oven and let cool slightly.
Transfer the roasted vegetables to a medium bowl and add the vinaigrette. Toss to coat. Taste and adjust the seasoning.
Roasted Maple Brined Turkey Breast With Crab Apple And Cranberry Relish
Serves 6
Maple Brine
1 1/2 cups maple syrup
1 cup kosher salt
1 cup sugar
6 fresh sage leaves
4 fresh thyme sprigs
3 bay leaves
8 cloves
1 teaspoon crushed dried juniper berries
1 teaspoon cracked black peppercorns
1 tablespoon allspice berries
8 cups water
4 cups ice cubes
1 6-pound organic bone-in single turkey breast
or 1 2-to 3-pound boneless turkey breast
3 tablespoons unsalted butter at room temperature
Salt and freshly ground pepper to taste
Maple Butter Baste
1/4 cup unsalted butter
1/4 cup maple syrup
In a large, nonreactive stockpot, combine all the brine ingredients except the ice. Stir to dissolve the salt and sugar. Bring to a boil over high heat and cook for 3 minutes. Remove from the heat, add the ice, and set aside to cool to room temperature. Add the turkey breast, cover, and refrigerate for at least 2 days, or up to 3 days.
Preheat the oven to 325°F. Remove the turkey breast from the refrigerator and the brine. Rinse, pat dry, and rub with the butter, both under and on top of the skin. Season on both sides with salt and pepper. Place the turkey breast on a rack in a roasting pan and roast 2 to 2 1/2 hours for a bone-in breast or 30 to 45 minutes for a boneless breast.
Meanwhile, for the maple butter baste, melt the butter over low heat in a small saucepan. Add the maple syrup and increase the heat to high. Bring to a rolling boil and remove from the heat.
Cook the turkey for about 15 minutes longer, basting with the maple butter every 5 minutes. The turkey is done when an instant-read thermometer inserted into the center of the breast and not touching the bone registers 150 to 165°F (150°F will provide juicier white meat). Remove from the oven and transfer to a carving board. Tent with aluminum foil and let stand for 10 minutes. Carve the turkey breast and serve with the relish, if desired.
Crabapple And Cranberry Relish
Makes about 2 cups
8 ounces unpeeled crabapples or Granny Smith apples, cored and diced
1 cup fresh or frozen cranberries
1/2 cup sugar, plus more to taste
1/4 cup cranberry juice
In a nonreactive saucepan, cook the crabapples or apples over medium heat until soft, 8 to 10 minutes. Add the cranberries and cook until they start to release their liquid, 8 to 10 minutes. Add the ½ cup sugar and stir to dissolve. Add the cranberry juice. Taste and add more sugar if necessary. Use immediately, or cover and refrigerate for up to 3 days.
Fry Bread
When reservations were created in the mid-1800s, the U.S. government promised to supply Native people with "commodity" foods to replace the subsistence foods that were no longer available to them. For European Americans, a basic commodity is wheat, so wheat flour became a staple for people whose diets for thousands of years had been based on corn. Over the past 150 years, this change has had many effects on Native American cooking, not the least of which is the invention of fry bread. One of the most popular and delicious (and least healthful) of modern Native foods, fry bread is for many communities both a festival and an everyday food.
Recipes and techniques vary, but the result is basically the same: a dough leavened with baking powder and deep-fried until puffed and golden brown.
Makes 6 round flat breads
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
3/4 cup milk, plus more if necessary
Corn or canola oil for deep-frying
Sugar mixed with ground cinnamon for topping (optional)
In a medium bowl, combine the flour, baking powder, salt, and the 2 tablespoons sugar. Stir with a whisk to blend. Stir in the 3/4 cup milk to make a stiff dough, adding a bit more if necessary. On a lightly floured board, divide the dough into 6 pieces. Form each into a ball, then roll into a disk about ¼ inch thick.
In a Dutch oven or deep fryer, heat 3 inches oil to 350°F on a deep-fat thermometer. Using a sharp knife, cut an X in the center of each dough disk. Place one disk at a time in the hot oil and cook until golden brown, about 2 minutes on each side. Using tongs, transfer to a paper towel–lined plate to drain. Keep warm in a low oven while frying the remaining disks.
Serve at once, either plain or sprinkled with cinnamon sugar.
Bannock Bread With Berries
Serves 4
1 cup all-purpose flour
1/4 cup sugar
1 3/4 teaspoons baking powder
Pinch of salt
3 tablespoons cold unsalted butter
1/4 cup ice water
1/4 cup heavy cream
2 cups fresh blackberries
2 cups fresh raspberries
Preheat the oven to 350°F. Butter a baking sheet.
In a medium bowl, combine the flour, 2 tablespoons of the sugar, the baking powder, and salt. Stir with a whisk to blend. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal. Using a fork, stir in the cold water just until the dry ingredients begin to come together.
On a floured board, form the dough into a disk. Wrap in plastic wrap and let rest for 15 to 20 minutes.
Roll the dough out to a thickness of 1/2 inch. Using a 3-inch biscuit cutter, cut out 4 rounds of dough. Transfer the rounds to the prepared pan and bake for 15 to 20 minutes, or until lightly browned. Remove from the oven. Transfer the rounds to a wire rack and let cool slightly.
Meanwhile, in a deep bowl, beat the heavy cream until soft peaks form. Beat in the remaining 2 tablespoons sugar.
To serve, place one round on each of 4 dessert plates and top each serving with whipped cream and berries.
And now we turn from fiction to something a little more tangible and delicious. Food. Everyone knows the story of the first Thanksgiving. Right? The pilgrim settlers came together with Native Americans from the Northeast to share a meal. The original menu was something of a joint venture, but over the years a lot of our traditional Thanksgiving dishes have lost the Native flavor, so for those who want to mix things up a bit tomorrow and perhaps try a spread that celebrates the first settlers and our country's first tribes, we have a menu for you.
Here to help us out with our Native American feast is Richard Hetzler. He's the executive chef at Mitsitam Native Foods Cafe at the Smithsonian National Museum of the American Indian here in Washington, D.C., and he joins us now. Welcome.
RICHARD HETZLER: Thank you. Thanks for having me.
HEADLEE: Before we talk about this incredible food you have laid out before us, I understand your training is actually in French cooking, and then you were involved in actually putting together the menu for the Mitsitam Cafe from the very beginning. What kind of learning curve is that? Is Native cooking completely different from, say, your French training?
HETZLER: You know, I think what I've realized is that it's actually very close to the training that we receive. If you think about, you know, the history of food and where food was, a lot of that dates back to the Native Americans and what they were doing, pre-contact.
HEADLEE: Is it flavorful? You know, a lot of people would assume that it's very simple food, that it doesn't have a lot of finesse.
HETZLER: And most of it was. I think it depends on the regions you're talking about, like if you're talking this region that we're in, the Northeast, you're going to be kind of bland in flavors. There's not a lot going on. They weren't growing a lot, but if you go down to, like, the Southwest, you know, chilis we're growing. Tomatoes we're growing. So all those flavors were part of their everyday meals that were tasty.
HEADLEE: All right. So let's get to the food here. You've prepared a multiple course menu for us, so tell us first what this menu is and why you chose these particular things.
HETZLER: You know, kind of talking about the first Thanksgiving, you know, looking at items that would be grown in the Cape Cod, Massachusetts region, obviously turkey is something that would have been available. It's been here from the very beginning. Native Americans were eating it for thousands and thousands of years.
A couple of the other things we did was the Three Sister Salad. Kind of talks about synergy between Native Americans and the land. You know, they were very big on how things grew and how to work the land, to be able to give back to the land, not just keep taking and taking and taking.
So the corn would grow up and then the bean would actually use the corn as a stalk to grow up. Now, the nice thing is, corn steals nitrogen from the ground. Well, the beans actually put nitrogen back into the ground. And then the squash would actually shade the ground so it would keep the ground nice and moist. So the synergy between those three ingredients together are called the three sisters and how they took care of each other.
It's got some great heirloom beans in it. There are some scarlet runners. There are some anasazis. Got some fry bread, obviously, which is kind of a little on the controversial side.
HEADLEE: We'll talk about that more later.
HETZLER: But I think we have to represent it. We have some wonderful roasted root vegetables, so they're in there. There's rutabagas, there's turnips, there's parsnips, there's carrots, golden beets in there. And then we did - for dessert we did a bannock bread. Bannock bread was kind of one of the first breads that Native Americans started to use. It's kind of based off of flowers, one of the ingredients in it. It can be made with cornmeal as well, baked, and then we just did a little bit of fresh berries using the berries that would have been harvested and then just a little bit of whipped cream on there as well with it.
HEADLEE: Now, all of the things that you've prepared here - and it looks like all the things in your cookbook as well - are things I could make in my house. But that must have been difficult, to come up with recipes at this point that use traditional methods, but the ingredients were accessible and you could cook them the way they needed to be cooked. How did you go about doing that?
HETZLER: Well, and that's where I think the research really came in, because we would never be authentic Native American. There's just not enough research out there. The food that is available and the recipes that are available don't work for the foodies of the 20th century.
For example, cornbread was a very dry, dense bread Native Americans would have carried around in their pack and they would have had that with water or some kind of beverage, you know, where today, if we tried to pass that off to the everyday consumer, it probably wouldn't work as well in the setting that we're in.
HEADLEE: It might break their teeth.
HETZLER: So what we did was we took the approach to use native indigenous foods from the regions we're representing - South America, Central America and then all of North America. And then we found those ingredients that are still available today or like ingredients that are available today, figured out how to put them together in a way that works for the everyday person.
HEADLEE: If you're just joining us, you're listening to TELL ME MORE from NPR News. Thanksgiving is tomorrow. Here to bring us a little variety to the menu and celebrate the native roots of that holiday, Richard Hetzler. He's the executive chef of the Mitsitam Native Foods Cafe at the Smithsonian National Museum of the American Indian.
So let's get to the start of the dinner. That's, of course, the turkey which you were talking about. You've brought the special roasted maple brined turkey breast, so you know, while you're talking about that and explaining how somebody who's trained in French cooking comes around on the turkey - because it gets dissed by a lot of chefs...
HETZLER: Yes, it does.
HEADLEE: ...explain to me how you arrived at that, and while you're doing that, I'm going to eat something.
HETZLER: No problem. The process of brining is a way to add moisture into it, but Native Americans were actually doing this for years and years prior to contact in pre-settlement. They were actually - the Native Americans on the East and the West Coast used salt water, actually, to cook and brine their food, not probably so much as we're doing it today to where we're imparting the maple flavor and things into it, but they would actually use it for methods of cooking and different things like that.
HEADLEE: It's delicious, and I wonder, what do you say to people who are out there listening, saying, look, Thanksgiving is about traditional foods, and by traditional they mean the foods they've eaten all their lives on Thanksgiving, comfort foods, things that their grandparents made. So what do you say to somebody who is perhaps a little hesitant to try something new on a holiday like Thanksgiving?
HETZLER: I would say you'd be surprised. The foods that you think of of your grandmother, the succotashes and those different things, all have their roots in the native communities and the native foods that were grown and eaten a long, long, long time ago. So I would say branch out. Nobody wants to change their whole meal, but you could incorporate one piece and start making some traditions of your own to carry down to your children or your family members that keep going from there.
HEADLEE: You know, I have to ask you. You mentioned fry bread earlier and that it's controversial. And I didn't know when - before I had cracked open your book, I wondered if you'd include it, because every time I go to a powwow, every time I go to a fair that's close to a reservation, there's always fry bread heaped with something. Right?
HETZLER: Right, right.
HEADLEE: And yet it's not necessarily traditional. You know, making a fry bread does not go back very far among tribes, and it's terrible for you.
HETZLER: You know, the story about fry bread goes back to, you know, basically the Road of Tears. When Native Americans were put onto reservations and Native Americans were then given those commodity foods, the flours, the sugar, the lard, things that they had never cooked with before, and then they formulated the fry bread, so that's where the first fry bread really started.
It's been a very controversial piece for us at the museum. The museum realized, though, that you cannot go, like you said, to any powwow or any festival, you know, and not have fry bread. So they wanted to be able to represent it. It's a big seller in what we do, but really led to a lot of what's going on in the native communities now - the diabetes, the obesity and things of that nature.
HEADLEE: Well, let's talk about your cafe itself. It's been incredibly successful. It's gotten rave reviews, even from very picky critics. It's recognized as one of the major food stops in D.C. that you need to go to. Your cookbook, which is beautiful, won second place in the Best Local category at the Gourmand World Cookbook Awards. Congratulations.
HETZLER: Thank you very much.
HEADLEE: Why do you think it's having such success right now? Is this a moment when we're more open to the idea of Native foods?
HETZLER: There's always an intrigue about Native foods and what Native foods are because, you know, we all kind of know the back story of Native Americans and what happened, but people want to know and they want to recognize and understand kind of our history and where we've come from.
I think the other piece of it is, though, is there's a health factor coming into it now. I mean, if you look at the foods you're tasting here today, you know, they're very light. They're very healthy in the sense that there's not a lot of stuff put into them to really change those flavors or manipulate what you're tasting.
HEADLEE: But they're delicious.
HETZLER: Right. So you're tasting parsnip that really just has a little bit of maple syrup on it, a little bit of butter, but that's really about all you have on it. And you're getting the natural flavor of that parsnip with a little bit of that maple, so you're really not manipulating these flavors and you're getting the true healthiness of that dish, are what you get in the taste.
HEADLEE: That's true. Richard Hetzler, executive chef at Mitsitam Native Foods Cafe at the National Museum of the American Indian. He's also the author of "The Mitsitam Cafe Cookbook" and he joined us here in NPR's Washington studios.
Thank you and Happy Thanksgiving.
HETZLER: Thank you. Happy Thanksgiving to you.
HEADLEE: You can get recipes for the dishes we tried today by going to NPR.org. Click on Programs and then on TELL ME MORE. Transcript provided by NPR, Copyright NPR.


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PM Worship Service
June 16, 2019 @ 3:30 pm - 5:00 pm
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An event every week that begins at 3:30 pm on Sunday, repeating indefinitely
Our congregation believes that it is a blessed privilege to meet morning and evening each Lord's Day to hear God's word preached, and we seek through the preaching of God's word to be true to the intended meaning of each passage in the broader context of the scriptures. We also know what a blessing it is to gather together as a church family with friends and guests and worship our God together in fellowship and song. On this day of rest, we are refreshed for the coming week of labor through the strength and encouragement, and if necessary, conviction, all provided by God's word. We hope you will come join us soon!


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The Karl Drerup Art Gallery and Exhibitions Program is dedicated to promoting interdisciplinary understanding of art and visual culture. The Karl Drerup Art Gallery exhibits nationally and internationally renowned artists and designers and features annual exhibits of faculty and student works.
The Karl Drerup Gallery is located on the first floor of the Draper and Maynard Building, Main St., Plymouth, NH.


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English Tea Murder
A Lucy Stone MysteryBook - 2011
From the critics
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This book reminds me of being invited to someones home to watch video of their vacation in London--complete with long-winded explanations of EVERY item they ate and EVERY street they walked down. The murder seems completely extraneous to the travelogue. Also, silly 40-year-old women are not my "thing."
Been reading this series for many years and I still look forward to each new title. Love the main character, Lucy Stone, a part-time reporter for the "Pennysaver" in Maine. Lucy's job and life experiences seem to land her in the middle of murders and mysteries, but she always solves the crimes.
As usual, plenty of action. I never figured out what book the cover illustration is really for, but it doesn't fit this story.
I loved all the books in this series EXCEPT this one. All the author did was bash everything about London. It was getting on my nerves and I did not bother finishing the book. A very rare occurrence for me. I believe British people would be insulted while reading this one.
Was very disappointed in the ending.
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The concert tour once hailed as one of the year's hottest tickets has just canceled scheduled performances.
According to the Live Nation website, all performances of Lady Gaga and Kanye West have been canceled. No reason for the cancellation has been given.
The Chicago Sun-Times reports that West was the one who pulled the plug. However, several blogs suggest Lady Gaga was the one who decided to cancel.
U.S. & World
News from around the country and around the globe
After West's now-infamous VMA move interrupting Taylor Swift, controversy has swirled around the likelihood that the tour would go on as scheduled.
MSNBC reported earlier this week that West was caught on video drinking cognac straight from the bottle before the Swift incident. The day after the VMA's, West appeared on "Leno" where he was brought to tears discussing what his late mother would think of his recent actions.
In a news release, Live Nation announced refunds are available at the point of purchase. Tickets purchased online and via phone will be refunded automatically.


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Best definition
A person (most likely femalien) who adores lotion. They put it on their hands every two minutes. They hate having
dry hands. It grosses them out.
Erin: Oh My Gosh. Look at that girl put on lotion. I can see her back up lotion bottle. She is such a LotionWhore.


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A young Metallica roadie named Trip (Dane DeHaan) embarks on an apocalyptic journey through a decimated urban landscape as the band plays to a sold-out arena crowd in this high-concept concert film from director Nimrod Antal (Predators). As the band takes the stage before thousands of screaming fans, Trip is informed that a driver tasked with delivering a crucial item has gotten stranded on the other side of the city. It's his job to recover it, but getting there won't be easy because as the elaborate...more
60 out of 100 Metascore®
Mixed or average reviews
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Movies.com, the ultimate source for everything movies, is your destination for new movie trailers, reviews, photos, times, tickets + more! Stay in the know with the latest movie news and cast interviews at Movies.com.
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There is nothing better than enjoying a cup of hot tea on a cold winter day. Okay… so there is nothing better than enjoying a hot cup of tea on any day, especially when it is cold. Tea is even better when you get a chance to share it with someone. Today, that someone was Ann Weimer Baumgardner, author of Pretend You're Normal (but only when absolutely necessary).
Ann and I drank a pot of Huang Jin Bolero (the subject of this tea review), while munching on a plate of tasty Lemon Straws. Between drinking, eating, and laughing Ann shared many insights with meabout her life and début novel. Pretend You're Normal was one of seven Finalists in the humor category of the 2007 National Indie Excellence Book Awards. You can purchase a copy at Amazon.com or Barnes and Nobel.
Now onto the tea review…
Composition: Oolong tea from Anxi, China. Anxi is a county in the municipal region of Quanzhou, Fujian Province. It lies adjacent to and directly north of Xiamen. Huang Jin Gui means "Golden Flower.".
Dry Visual: Rich light and dark green loosely rolled or "balled" leaves. Reddish brown stems present.
Dry Aroma: Sweet, nutty and fresh like spring rain.
Flavor: Huang Jin Bolero has a variety of flavors. A greener oolong, this tea begins with a roasted nutty flavor and finishes with a slight honey taste. A lover of oolongs, Huang Jin Bolero was milder than expected, but enjoyable nonetheless. After three cups, the flavor was consistent from one cup to the next. There is a subtle vegetal aftertaste, sometimes characteristic with greener oolongs. Additionally, I found the brew leaves a dry feel in the mouth. However, Huang Ji Bolero requires no sweetener, nor would I recommend it.
Liquor: A rich yellow hue. The cup is clear.
Brewing Time: According to the directions, the recommended steeping time is 5 minutes in 212 degree water. I steeped 5 minutes for the first infusion and 6 minutes for the second infusion.
Manufacturer: Adagio Teas
Caffeine: Yes.
If you have had the opportunity to enjoy a cup of Huang Jin Bolero, please stop by and share your experience. Until then… Happy Tea Drinking!
**Tea was provided by Adagio as a sample.


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Retention is quickly becoming a major concern for organizations of every size and in every industry. According to PayScale's 2014 Compensation Best Practices Report, in 2009, only 28% of companies considered employee retention a main concern. Jump forward 5 years to 2014, and 57% of companies are now putting retention on that list of main concerns.
Here are some words of wisdom from experts in HR or leadership, on the pressing matter of increasing retention and fighting turnover.
"The work environment matters. We've done lots of research over the years on recognition, engagement, leadership, and management. It all shows clearly that people at work respond through Maslow's Hierarchy of Needs. Once they are "safe" – ie. paid well, they look for more meaningful value at work. Is this work taking advantage of my skills? Do people appreciate me? Is the environment inclusive and diverse so that I feel that I fit? Does this company do work I feel proud of?"
-Josh Bersin, Founder of Bersin by Deloitte (@Josh_Bersin)
Bersin brings up a great point here. Organizations have to be sure that fair and competitive compensation practices are in place first. Otherwise, engagement and employee retention initiatives could end up being a waste of resources when they fall flat.
"While exit interviews are relevant, a constant finger on the pulse of employee engagement and satisfaction is more effective. Exit interviews have proven to yield some great feedback, but we want the focus to switch from, 'Why did you leave?' to 'What keeps you here?' This happens when organizations start to focus on the stay."
-Melissa Dawn Photiades, VP of Marketing at Herd Wisdom (@HerdWisdom)
We liked this quote pulled from an article titled, "Focus on the Stay". Creating a communication culture allows workers to bring their concerns or issues to light, before they consider leaving. Soliciting continuous feedback can be a strong combatant of turnover.
"Companies that don't think about [employee retention], that basically rest on their laurels and think 'the economy will take care of us, where are they going to go?' Those are the companies that, as soon as the labor market picks back up, their turnover rates are going to go from 5 percent to 50 percent and it will happen overnight."
-Mark Murphy, Author of The Deadly Sins of Employee Retention (@LeadershipIQ)
We're actually starting to see what Murphy forecasted happening in business right now. Employees who aren't happy, now have options. The economy is getting stronger, and those employers who didn't focus on employee satisfaction and employee retention, are getting hit hard now with costly, high turnover.
"If employees have more options and can easily move, they'll do it. You'll see it happening first with top performers … in this environment, companies will need to evaluate what causes employees to leave and improve these areas, such as pay, work environment [and] vacation policies."
-Katie Bardaro, Lead Economist at PayScale (@Bardake)
Organizations first have to find out what their employees need and want before they can offer it. When higher-ups take a stab in the dark at engagement with irrelevant benefits or perks, they are just wasting company resources. Leaders need to find out what makes their workforce tick on an individual level.
"Hire the right kind of employees who are both a skills and culture fit. A focus on both aspects is important to success. Sure, some people are 'shooting stars', and you'd be lucky to catch them, but if they're not a fit for the culture of your organization then you're not likely to see maximum performance or employee retention. By interviewing and choosing the right hires in the first place, you're getting a leg up on setting up a relationship that can last."
-Scott Span, CEO of Tolero Solutions (@SSpanTolero)
It is still debated whether or not retention is a solid metric in recruiting. While many retention factors are out of the hands of the hiring decision maker, cultural fit and skill requirements are two areas in which hiring can make a huge impact on employee retention.
Views: 293
Thank you Julie for sharing the words of wisdom and excellent perspective. Retention is a top priority for organizations today. Employees are no longer satisfied by simply moving up in a company, they realize they own the keys to their career and want employers to cater to their needs and goals. Your first and last quotes further articulate this point. People desire more meaningful value to them, whether its personal value or value to the community at-large. Employers and employees also need to ensure a cultural fit and that their are clear competency development opportunities aligned with the needs of the employee. If employees aren't using their strengths and/or developing new skills aligned with their interests, it's increasingly more difficult to retain them.
Thanks Julie. I've previously mentioned that as long as there's money to pay us DECREASED retention and INCREASED turnover is in recruiters' interests. It's a fool's errand to try and fill a full cup, but there's job security in trying to fill a sieve!
Keep Blogging,


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skeleton in the/(one's) cupboard(redirected from skeleton in his cupboard)
skeleton in the/(one's) cupboard
An embarrassing or shameful secret. Primarily heard in UK, Australia. If you've got a skeleton in the cupboard, it will probably be exposed during this campaign. He didn't believe me when I said that I didn't have any skeletons in my cupboard.
a skeleton in the cupboarda discreditable or embarrassing fact that someone wishes to keep secret.
A US variant of this expression is a skeleton in the closet .


text: kitzg Posted July 25, 2002 In CEO Owsley Brown II's presentation today (July 25) to the annual shareholders' meeting of Brown-Forman no bourbon products were mentioned except a reference to Old Forester in the historical context that George Garvin Brown had a forward, positive thinking attitude about the OF brand when he founded the firm.The fact that no bourbons were mentioned is not surprising since the speech focused on the effect of the economy and external factors on BF value and results. Jack Daniels was highlighted as doing well globally with flat depletions in the U.S but worldwide growth. Southern Comfort is up both in the U.S. and globally and their wine volumes are up. Share this post Link to post Share on other sites


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She announces her divorce. Then hooks up five minutes later with her very own Kevin Federline who was an assistant on the set of Burlesque and now they're inseparable... and somehow she manages to escape the cheater slap. How?
Some would say that Christina's people strategised well.
Others would say because, well, no one cares about her anymore.
I'm with door #2.
I find also that I can barely look at her anyway. It's a mess. Her face is f-cked. Her hair, check it, the braid in Germany yesterday continuing to promote Burlesque, it's a mess. Everything looks cheap and used, off balance, everything she wears seems dirty, like it's been borrowed from Britney Spears....Can we just say it out loud?
Christina Aguilera is really really unattractive right now. I mean sh-t, it's the worst it's ever been.
Also this man, this Matt Rutler, and these men, these Rutlers and Eric Johnsons...
They can just drop their lives? They can just drop everything and travel around the world with a meal ticket, all expenses paid, and that's ok? No one else finds this troubling?
Photos from Wenn.com
Christina gets away with it