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When you arrive in Myanmar, you can see how eager the people are to do business. At the airport in Yangon, new signs in English welcome tourists. A guy in a booth offers to rent me a local cellphone — and he's glad to take U.S. dollars. But when I pull out my money, he shakes his head.
"I'm sorry," he says.
He points to the crease mark in the middle of the $20 bill. No creases allowed.
So I pull out another, which he rejects because it's a little bit faded, and a third, which he doesn't want because of a tiny tear, and a fourth, which he calls "not very acceptable" because of a little ink spot.
Myanmar, also known as Burma, was largely closed to the world for decades. It's just getting used to the business of international currency exchange. And, like other countries that have gone through economic turmoil (Russia, Iraq, Argentina), Myanmar wants U.S. dollars to look like they just rolled off the presses.
When I start to ask people in Myanmar, they laugh and say they know it's crazy. But they've learned in their history that the last thing you can trust is an old piece of money.
You've probably heard about the human rights abuses under the former dictatorship in Burma. But the old government also used to screw with the money all the time. Officials would suddenly announce that certain denominations of the local currency were worthless. It would be like waking up to find that the $100 bill was worthless.
The old socialist government was worried that some people were getting rich, Zeya Thu, an editor with The Voice, told me. So without warning, they would take the largest denominations out of circulation.
When it happened in 1987, Zeya's parents were getting ready for retirement. They had just cashed out their life savings to buy a plot of land. They were in the room with the seller, about to buy the land, and the government came on the radio and said the bills were worthless.
The country's leader created new bills overnight in denominations that were multiples of nine — his lucky number. Zeya says the math of adding and subtracting 45s would give people headaches.
So people started to sock away their extra money in U.S. currency. And when your life savings is a few U.S. $100 bills, you want to keep them pristine. Like other people in Myanmar, my translator kept his U.S. bills pressed flat in the pages of a book. Like baseball card collectors, people in Myanmar want their bills in mint condition.
The banks in Myanmar could have solved this problem by accepting old U.S. currency. But for a long time they were cut off from U.S. banks by sanctions, so they didn't want the old bills, either.
As a result, visitors to Myanmar have to bring bills so crisp you can cut tomatoes with them. And bills that are less than perfect end up on the black market. I took my $20 bill with a tiny ink spot on it to a black-market money changer. He gave me $17.75 for it.
The Southeast Asian nation of Myanmar, or Burma, is just opening up after decades of economic sanctions. And people there are eager to get their hands on U.S. dollars. But not those torn bills you might have pieced together with tape. No way.
Robert Smith of NPR's Planet Money tells us why people are picky.
ROBERT SMITH, BYLINE: When you arrive in Myanmar, at the airport in Yangon, you can see how eager everyone is to do business. There are new signs in English welcoming tourists. And a guy in a booth offers to rent me a local cell phone, only $10 a day. But when I pull out my U.S. currency, he shakes his head, oh, no, no, no, no, no.
I'm sorry. I'm sorry. What, what's...
KADEK: (Unintelligible)
SMITH: Kadek, that's his name - Kadek points to the fold mark in the middle of a nice-looking $20 bill. He won't accept bills with creases. So I pull out another.
Wait, what's wrong with this one?
KADEK: There's a little bit fading.
SMITH: Wait. Wait. Wait. Wait. Where is the fading?
KADEK: In there.
SMITH: The next one is a tiny, tiny tear - rejected. Let's try one more.
KADEK: This one is not very acceptable because there is ink.
SMITH: OK, it looks like somebody put a Sharpie pen right on the corner. There's a little - it's a little tiny bit of ink. You know, in the United States - in the United States is a perfectly good.
KADEK: Yes. Yes, I'm sure. Even in other countries other than Myanmar this is still acceptable.
SMITH: But not here. When I start to ask people why the bills have to be perfect, they laugh and say, yeah, they know it's crazy. But you have to understand the history of Myanmar.
You've probably heard about the human rights abuses under the former military regime in Burma. But the old government also used to screw with the money. All the time. It would, all of a sudden, announce that certain denominations of the currency were worthless. It would be like waking up to find that the $100 dollar bill was suddenly outlawed. If you had cash hidden in your mattress...
ZEYA THU: Those money are gone. Just with the wind.
SMITH: Zeya Thu is an editor with the Voice of Myanmar. He says the old socialist government was worried that some people were getting rich. So it would take the largest denominations out of circulation. No warning. Zeya remembers the time in 1987. It devastated businesses and the middle class.
THU: Yeah. Yeah. Yeah. My family too, because at the time, my father and mother were government servants.
SMITH: They were civil servants, getting ready for retirement. And Zeya tells the story about how they had cashed out their life savings to buy a plot of land. Put the money in a suitcase, and literally, as they were about to buy the property. They were in the room with the seller, the Burmese government came on the radio. All those bills - worthless.
The largest amount of money in our life, and then it was just gone with that announcement.
The government created new bills overnight - strange ones in denominations that corresponded to the dictator's lucky number - nine. So all of a sudden people had to do business with bills worth 45 and 90 kyat - the local currency.
And many people vowed to keep their life savings in a currency no dictator could touch - the U.S. dollar.
So that explains why the Myanmar love the dollar. But why does it have to be bills so perfect they look like they just rolled off the presses? That has to do with the banks.
For decades, Myanmar banks were cut off from the rest of the world. They didn't have an easy way to recycle U.S. currency. And American banks, by law, weren't allowed to deal with them. And so American $100 dollar bills started functioning less like a currency and more like - like a collector's item. People treat their hundreds like they're rare baseball cards. No one wants to smudge or bend them.
My translator, Swe Win, showed me his.
For example, you've opened a book here in here and you have crisp $100 dollar bills in here; they're perfect, they're beautiful. Look at this. It's just - how many? You've got...
SWE WIN: I always bring my money with me.
SMITH: This may seem like an economic quirk, but for a developing country, this does real damage. There are people who want to spend U.S. dollars in Myanmar. And people who want to take them. But the whole system can be held up by a random crinkle down the face of Ben Franklin. It functions almost like a tax on the use of U.S. currency. And who gets that tax?
UNIDENTIFIED MAN: Change money.
SMITH: Do you speak English?
UNIDENTIFIED MAN: Yes, yes. Money. Change?
SMITH: The black market. This guy popped out of the shadows of a shopping arcade. He says he'll take my cash, just not for full price. He points out every flaw.
UNIDENTIFIED MAN: Here, look, damage. Here, look, damage.
SMITH: Eventually, after a few of these interactions, I find out what my $20 bill with a tiny little mark on it was worth in Myanmar - 17 dollars and 75 cents. They'll, of course, smuggle it back to a place where it's worth full price.
Robert Smith, NPR News.
GREENE: And you're listening to MORNING EDITION from NPR News. Transcript provided by NPR, Copyright NPR.


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Memorials Are Suggested: Michael J. Feddersen, age 32 (1982-2014)
Michael James Feddersen, 32, of Colorado Springs, Colorado, died Saturday, September 13th, 2014, in Colorado Springs.
He was born January 6th, 1982, in Lexington, Nebraska, to Geoffrey and Deborah Feddersen.
Michael was presently working as a plumber for Landmark Plumbing, Heating and Utilities in Colorado Springs, a job he thoroughly enjoyed.
Michael enjoyed riding horses, hunting, fishing, taking his sons camping and Husker football. He loved spending time with his family and his greatest loves were his sons, Schuyler and Micah.
Michael is survived by his sons, Schuyler and Micah Feddersen, both of Riverdale, Nebraska; parents, Geoffrey and Deborah Feddersen of Colorado Springs; siblings, Geoffrey Feddersen of Kearney, Nebraska; Jennifer and husband Eric Baruth of Colorado Springs; grandmother, Dorothy Feddersen of Lexington; nieces, Tiffany Feddersen of Kearney; Kira and Kylie Baruth of Colorado Springs; nephews, Jacob Feddersen and Jordan Baruth both of Colorado Springs; aunts and uncles, Robert Olson and Karla Will of Las Vegas, Nevada; Carlene and John Sage of Salt Lake City, Utah; Gary and Carmen Olsen of Lexington, Kentucky; Pete and Ann Bellows of Las Cruces, New Mexico; Scott and Anna Feddersen of Kearney.
Michael was preceded in death by his grandfathers; Raymond Feddersen and Arnold Olson; grandmother, Margie Olson; uncle, Ronald Olson and aunt, Brenda Olson.
A Memorial Service was held Monday, September 22nd, 2014, at 10:30 a.m. at Evangelical Free Church in Lexington, Nebraska with Pastor Duane Russell officiating.
Cremation has taken place.
Inurnment will be in the Greenwood Cemetery at Lexington.
Memorials are suggested to the family for later designation.
Reynolds-Love Funeral Home in Lexington assisted the family with local arrangements. Please share online condolences with the family through reynoldslovefuneralhome.com.


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By Kim Dixon
WASHINGTON (Reuters) - Senator Saxby Chambliss this week became the latest Republican lawmaker to loosen his ties to Grover Norquist, the anti-tax lobbyist famous for getting elected officials to sign a "taxpayer protection pledge."
The rebellion, albeit a modest one, comes as Republicans prepare to negotiate with Democrats and President Barack Obama on a deal to avert the so-called fiscal cliff - some $600 billion in tax increases and spending cuts set to start jolting the economy at the beginning of 2013.
"I care more about this country than I do about a 20-year-old pledge," Chambliss told Georgia television station WMAZ on Thursday. "If we do it his way, then we'll continue in debt, and I just have a disagreement with him about that."
Chambliss, who represents Georgia, is a member of the so-called Gang of Eight group of senators, a bipartisan alliance working for deficit reduction, formed last year when the country was on the verge of default thanks to a partisan battle over raising the country's borrowing limit.
A vast majority of elected Republicans have signed the pledge Norquist created in 1986, which commits them to voting against tax increases, and it became a type of litmus test among U.S. conservatives.
But its influence, and that of Norquist's organization, Americans for Tax Reform, may be waning following Republican losses in this month's elections and acknowledgments from Republican leaders that revenue must be raised to pare deficits topping $1 trillion.
"Grover Norquist has no plan to pay this debt down. His plan says you continue to add to the debt. I just have a fundamental disagreement with him about that," Chambliss said.
Norquist, in response, noted that Chambliss was an author of an open letter to him last year from three Republicans promising support for revenue generation from the "pro-growth effects" of lower tax rates.
"Senator Chambliss promised the people of Georgia he would go to Washington and reform government rather than raise taxes to pay for bigger government," Norquist said.
Some Republicans contend they are only open to raising revenue through economic growth, an impact hard to quantify and which Democrats and many economists say is not nearly enough.
Republican aides on Capitol Hill have been grumbling privately about the attention Norquist gets, worrying that it weakens their ability to negotiate across the aisle.
Representative Scott Rigell, a Virginia Republican who won re-election despite disavowing the pledge, expressed similar sentiments publicly in a November 17 interview on CNN.
Rigell said he was a businessman and would "go where the numbers lead me. And a careful analysis of our budget and trying to reconcile that with the Americans for Tax Reform Pledge led me to the clear decision that the pledge itself is an impediment to meaningful tax reform."
Norm Ornstein, a political scientist at the conservative-leaning American Enterprise Institute, said such comments showed taking on Norquist was not as risky as it used to be.
"Taking on Grover Norquist at this point is not the kiss of death it was a year or five years ago," Ornstein said. "Especially when you have a president winning re-election after making raising taxes on the rich a centerpiece of his campaign."
By signing the pledge, lawmakers agree to "oppose any and all efforts to increase the marginal income tax rate for individuals and business," and "oppose any net reduction" or elimination of deductions and credits, unless it is matched dollar for dollar with further tax rate cuts.
Among the other Republicans who have expressed misgivings about the pledge in recent months are Senator Lindsey Graham of South Carolina and Representative Steve LaTourette of Ohio, who is leaving the House, citing the polarized climate in Washington.
The new House of Representatives, which starts work in January, has 16 Republicans who have not signed the pledge, up from six in the outgoing Congress. One new Republican senator, Jeff Flake, also has not signed.
Democrats believe they have the upper hand in talks, after Obama's win over Republican challenger Mitt Romney in a campaign in which Obama stressed the need for the wealthy to pay more in taxes.
Speaking on the sidelines of a Washington event last week, Norquist told Reuters: "People don't always take the pledge first when they run. A lot take it after they have been there for a while. The pledge isn't the only vehicle for stopping tax increases."
Chambliss, who is up for re-election in 2014, was asked in the interview whether Norquist would retaliate against him.
"In all likelihood, yes," Chambliss said.
(Additional reporting by Richard Cowan and Rachelle Younglai; Editing by Fred Barbash and Peter Cooney)


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This morning, I decided to double-check what my two year Blog Annivesary is. With a gasp, I realized that it's today! The cake photo is a "Tuxedo Cake" that I made a year ago. It's made with my favorite chocolate cake recipe, and filled with a white chocolate mousse. I never tasted the finished product, because I donated it to a church function. I have no idea why I don't post more baked goods on my blog. I even took a cake decorating class, but I just can't seem to find the
I have at least a dozen recipes I've photographed, but little time to edit the photos and write a post. So much for my brilliant plans I had-- like to post my favorite cake recipe... to write an updated bio of myself and to announce a CSN giveaway. Alas, I have 15 minutes to write a post, and so my fingers are flying. In case you've wondered (or not), I spend about 1 1/2 hours per post, creating a photo tutorial. It's a labor of love, but I work full-time. I just wanted to share some thoughts:
Like so many other food bloggers, I started my own blog as a place to store and share recipes with family and friends. Little did I know that my blog would teach me so many things, such as:
- There are countless food blogs out there, and I have collected more recipes "to make" than I'll ever live long enough to make. I'm so thankful for those of you who visit my blog on a regular basis. The odds are, if you're on my SIDE BAR Blogroll (left side, towards the bottom), you feel like family to me. I'm so honored when I see myself on someone else's blogroll, too. It is such an honor and thank you!
- There are so many food bloggers I am still getting to know. If you leave a comment on my posts, odds are that I am coming to visit your blog. I feel like I'm finding a treasure trove of folks who love baking, cooking, writing about food and photography as much as I do. You inspire me to try new things. I love it.
- I am thrilled when someone tries one of my recipes, and takes the time to tell me. It means a lot to me. Just so you know, I've been told that someone has made a recipe of mine and they didn't like it. Interestingly, they usually are anonymous. Otherwise, I wouldn't take offense, but it would be nice to find out what might have gone wrong!
- As I look back to my earliest photos, I'm determined to take new shots. They are awful-- I have learned that flash photography makes food look
uglyless appetizing. I have come a long way from using my inexpensive Fujifilm Finepix Point-and-shoot camera! I am the owner of a spanking new Canon Rebel T1i EOS digital camera. I'm still playing around with learning about white balance, ISO's and the bells and whistles that goes with it. I can honestly say that as much as I love making a new recipe, it's photographing the process that I really enjoy.
- If I could afford to make a living at teaching people how to cook, I would. Still I am thankful for my job, my salary and the benefits that come with it and I'll have to wait until
winning the lotteryretirement so that I can blog more often. For now, I'm lucky to blog once or twice a week.
- My husband has finally learned that when I yell "Dinner!", he waits for when I actually turn off my camera and put it away before he comes to the table. Most every dish you see on my blog, is the "trophy plate" shot that ends up being served to my husband.
- My husband and son are the driving force behind my love of blogging. I pour so much love into each recipe, and their opinion of how it tastes and looks carries so much value to me.
- I'd love to go to a culinary school. One day. When my ship comes in.
- Being a food blogger has opened me up to trying new recipes-- and particularly, something that challenges me to try an ingredient, or process, that is new to me. I am retraining my palate to try eating things I thought I hated, for most of my life. I am completely self-taught, but I've learned so many of my tricks and tips from recording countless Food Network and America's Test Kitchen episodes.
I am paying for this myself, by the way. Nobody is sponsoring this giveaway!
I have a habit of heating my dinner plates, in the oven, before plating food. Why? I don't like to serve lukewarm food!
Okay, one more...
I alphabetize my spices. Oh, c'mon, I know I'm not the only person who does that?! Am I?
Thank you for making these last two years so much fun for me. I have more giveaways planned, so if you don't win this one... there's more to come.
Back to work-- it's my 4pm to 8pm night shift.(Oh, and it took more than 15 minutes to write this, but under 30. Shhhhh)
Thank you for two years of friendship and fun,
****THE GIVEAWAY HAS ENDED AT 7PM PST**** I will announce the lucky winner tomorrow.


text: Kurtz: Trump charges and countercharges overwhelming media 'MediaBuzz' host Howard Kurtz weighs in on why the Trump Probes have become a complicated and confusing state of affiars for even the media to keep track of, let alone much of the country. FOX News Channel (FNC) is a 24-hour all-encompassing news service dedicated to delivering breaking news as well as political and business news. The number one network in cable, FNC has been the most watched television news channel for more than 15 years and according to a Suffolk University/USA Today poll, is the most trusted television news source in the country. Owned by 21st Century Fox, FNC is available in more than 90 million homes and dominates the cable news landscape, routinely notching the top ten programs in the genre. Subscribe to Fox News! https://www.youtube.com/user/FoxNewsChannel Watch more Fox News Video: https://ift.tt/pjPdtC Watch Fox News Channel Live: https://ift.tt/Y1uFAq Watch full episodes of your favorite shows The Five: https://ift.tt/2lWqiF0 Special Report with Bret Baier: https://ift.tt/2lXTvyW The Story with Martha Maccallum: https://ift.tt/2lWqkg6 Tucker Carlson Tonight https://ift.tt/2lVM9f1 Hannity https://ift.tt/2lVRFzk The Ingraham Angle: https://ift.tt/2lXTxH4 Fox News @ Night: https://ift.tt/2lVRHqW Follow Fox News on Facebook: https://ift.tt/1OZkd4v Follow Fox News on Twitter: https://twitter.com/FoxNews/ Follow Fox News on Instagram: https://ift.tt/2ncOjZW By valubit - May 21, 2018 Share on Facebook Tweet on Twitter View on YouTube


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Welcome to the Virus Encyclopedia of Panda Security.
It restarts the computer. It spreads by exploiting the LSASS vulnerability.
Windows 2003/XP/2000
Sasser.G is a worm that spreads via the Internet by exploiting the LSASS vulnerability in remote computers. This vulnerability is critical only for Windows XP/2000 operating systems that are not properly updated.
Sasser.G restarts the computer automatically when it attempts to exploit the already mentioned vulnerability.
Sasser.G only spreads automatically to Windows XP/2000 computers. However, computers with other Windows operating systems can also be a source of transmission when a malicious user runs the file containing the worm in any of these computers.
If you have a Windows 2003/XP/2000/NT computer, it is highly recommendable to download the security patches for the LSASS vulnerability from the Microsoft website.
Sasser.G is easy to recognize, as it restarts Windows XP/2000 computers when it attempts to affect them by exploiting the LSASS vulnerability. When this action is carried out, Sasser.G displays the following message on screen:


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How many of the New Year's resolutions you made last year actually came to fruition? If you're like most people, you got off to a great start in January, stumbled a little in February, completely lost your way by March and started thinking about "next year" in April.
One of the reasons resolutions are not achieved is the fact that we often make really bad ones. We're either too ambitious, not ambitious enough or, most often, way to vague.
Here are four health-related resolutions you should not make for 2013, and four suggestions for replacement resolutions:
Don't say "I resolve to lose weight."
OK, if you're overweight, losing weight is a great idea. But how much weight? By when? Where do you want to lose it?
Clarifying your resolution will help you visualize a path toward achieving it and help keep you on track.
So, instead of resolving to lose weight, try something like: "I resolve to lose ____ pounds by ____ and lower my pants size by ___ inches by _____." You fill in the blanks. Make the goals challenging but doable.
Don't say "I resolve to eat better."
Again, it sounds like a good resolution but lacks specifics. How are you going to eat better? What kinds of things are you going to eat? What foods are you going to avoid?
A more specific resolution might look something like: "I resolve to eat at least three servings of vegetables a day, cut my saturated fat consumption by 25 percent and reduce my desserts to once a week." Or: "I resolve to keep my calorie count to ____ per day." Research a healthy calorie count for you and fill in the blank.
Don't say "I resolve to drink less alcohol."
Does that mean you're going to have five beers a night instead of six? Get specific and make it a resolution worth doing.
Try this: "I resolve to drink no more _____ times per week and have no more than _____ beers (or glasses of wine) per sitting."
Don't say "I resolve to get in better shape."
You can't much more ambiguous than that. What's your definition of "get in better shape?"
There are a lot of ways you could go with this one: "I resolve to lower my body fat percentage by ____ percentage points by _____." "I resolve to lower my blood pressure to _____ and my cholesterol to ____." "I resolve lower my resting heart rate to _____." "I resolve to workout ____ times per week for a at least ___ minutes."
Resolutions can be the first step you take toward better health a fitness … toward a better you. But if your resolutions are vague and unchallenging, your achievements will be unrewarding.
Frank Shelton is a certified fitness trainer and the owner of The Village Gym. He can be reached at 376-3060 or email@example.com.


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The gym ropes are down. There aren't opportunities for young people to find work and experience the difficulty of climbing the gym rope. We start our careers in unpaid internships doing the work of people who make more money than ever. We have to find a ladder and hook the rope to the top of the gym before we are even given the chance to climb.
Adam Carolla is the host of one of the most popular podcasts in the United States right now. A few months ago he had a bit of a rant about the "participation trophy generation."
His argument was that kids these days – the twenty year olds and younger – have been given everything they wanted and told that they are special and now that they are in the real world they are expecting to be treated special. Carolla argues that this has lead to a generation of entitled and pompous individuals who are unwilling to work to get ahead.
I think it's pretty typical for older generations to pick on the younger generations for being lazy and feeling entitled. I know Carolla would like to think that this is an original and groundbreaking idea, but I am certain every generation looks down at the proceeding generation.
I am Generation Y, since I was born in the 1980s. I'm technically not in that millenium generation that Carolla targeted in his rant, but I'd like to stand up for that generation for a moment. And, you should too – because you probably helped to raise that generation.
Making sweeping generalizations about a group of people is never a good idea. There will always be exceptions to what you state outright as fact, so your arguments become basically void.
The issue that younger generations are facing today isn't that we don't want to work our way up, or that we feel entitled to have the best job and make the most money. Those of us who are the "participation trophy generation" don't look at the wealthy with envy and wish the government would give us handouts. Sure there may be some bad apples, but I'd say a majority of us are willing to work for our wage.
The issue with the younger generations is that we pay $40,000 for an education and are allowed six months to find a job that can pay back that debt. We don't have much starting out, but no generation ever did. Our problem is that it is much more difficult to dig out of that debt.We can't afford to invest in a home, to purchase a car that runs well or take any entrepreneurial risks. We can only afford to make monthly payments on our loans and eat two meals a day.
I'm not complaining. I just think it's harsh to say that every person younger than twenty feels entitled to be the best without working for it – that we feel we deserve "participation trophies" because we tried our best.
"About the time we took down the gym ropes is about the time all this stuff started happening, because it used to be every kid had to climb the gym rope, but more importantly every kid at least had to try," says Carolla. "We took down the gym ropes, but life is still full of gym ropes."
His metaphor is correct, but not in the way in which he intended. The gym ropes are down. There aren't opportunities for young people to find work and experience the difficulty of climbing the gym rope. We start our careers in unpaid internships doing the work of people who make more money than ever. We have to find a ladder and hook the rope to the top of the gym before we are even given the chance to climb.
Jobs need to be available for well-educated Americans to work their way up. The occupation movement – which is what a majority of Carolla's rant was about – isn't about envying the rich. It's about providing the same opportunity for everyone to prove that they are worthy of success.


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See also:
Heartburn is a burning sensation behind the breastbone. It is caused by many different conditions. However, periodic heartburn does not mean there is a problem. Chronic heartburn, with or without other digestive symptoms more than 2 times per week for several weeks, may indicate gastroesophageal reflux disease (GERD). Acid reflux irritates the esophagus, which can cause permanent damage over the course of time.
The lower esophageal sphincter (LES) is a muscular ring between the esophagus and the stomach. It relaxes to let food pass into the stomach, then closes shut to prevent it from backing up. Certain conditions can keep this muscle from closing completely, which allows acid to flow upward, causing heartburn.
These conditions may include:
- Problems with the nerves that control the LES
- Problems with LES muscle tone
- Impaired peristalsis—muscular contractions that propel food toward the stomach
- Abnormal pressure on the LES
- Increased relaxation of the LES
- Increased pressure within the abdomen
Risk Factors
Factors that may increase your chance of chronic heartburn or GERD include:
- Obesity
- Smoking
- Alcohol use
- Exercising or strenuous activity immediately after eating
- Lying down, bending over, or straining after eating
- Pregnancy
- Prior surgery for heartburn
- Diabetes
- Scleroderma
- Certain nervous system disorders
- In-dwelling nasogastric tube
Foods and drinks that may cause symptoms include:
- Caffeinated products
- Carbonated drinks
- Citrus fruits
- Chocolate
- Fried foods
- Spicy foods
- Foods made with tomatoes, such as pizza, chili, or spaghetti sauce
Medications and supplements that cause symptoms may include:
- Anticholinergics
- Calcium channel blockers
- Theophylline, bronchial inhalers, and other asthma medications
- Nitrates
- Sildenafil
- Bisphosphonates
Heartburn and other digestive symptoms usually occur after overeating or lying down after a big meal. The symptoms may last for a few minutes or a few hours.
Common symptoms may include:
- Burning feeling that starts in the lower chest and moves up the throat—most common symptom
- Regurgitation—a feeling that food is coming back up
- Sour or bitter taste in the throat
- Burping
- Bloating
The regular reflux of stomach acid can cause irritation of the tissue and other structures of the throat. This irritation can lead to other symptoms, such as:
- Sore throat
- Hoarseness
- Chronic laryngitis
- Chronic cough
- Feeling of a lump in the throat
- Waking up with a sensation of choking
- Difficulty swallowing
Long-term complications of GERD may include:
- Inflammation and scarring of the esophagus—esophagitis
- Bleeding and ulcers in the esophagus
- Narrowing of the esophagus—esophageal stricture
- Dental problems, which may occur because of the effect of stomach acid on tooth enamel
- Asthma attacks
- During sleep, acid refluxes from the stomach into the throat, then drains into the lungs—aspiration pneumonia
- Vomiting blood
- Black or tarry stools
- Precancerous condition that can lead to esophageal cancer—Barrett's esophagus
- Esophageal cancer
When Should I Call My Doctor?
It is common to experience heartburn occasionally. If you have heartburn at least 2 times per week, make an appointment to see your doctor. Call your doctor if you have any complications from chronic heartburn.
When Should I Call for Emergency Medical Services?
The muscles of the esophagus can tighten or spasm. This can cause pain that radiates through the chest and back, similar to how a heart attack may feel. Do not assume that chest pain is an esophageal spasm.
If you have chest pains or other symptoms of a possible heart attack, call for emergency medical services right away:
- Squeezing or chest pressure
- Pain in the left shoulder, left arm, or jaw
- Trouble breathing
- Sweating, clammy skin
- Nausea
- Weakness
- Lightheadedness
- Pain that starts during activity or stress
- Feeling of impending doom
The doctor will ask about your symptoms and medical history. A physical exam will be done. Your doctor may be able to make a diagnosis based on your symptoms. Your doctor may also take x-rays (using contrast material) of your esophagus or stomach with an upper GI series. A biopsy of your esophagus may be taken. A biopsy is a tissue sample that is examined under a microscope. This is often done during an endoscopy.
Other tests may include:
- 24-hour pH monitoring—a probe is placed in the esophagus to keep track of the acid in the lower esophagus
- Manometry to test muscle strength in the lower esophagus
- Short trial of medications—success or failure of medication may help your doctor understand the cause
Talk to your doctor about the best treatment plan for you. Treatment will depend the cause of the heartburn. Treatment focuses on preventing symptoms from occurring and healing any damage to the esophagus.
Lifestyle Changes
To help decrease chronic heartburn symptoms:
- Keep a food diary of what you eat and what the reaction is. Make gradual changes to your diet and record the results.
- Avoid foods and drinks that trigger digestive symptoms.
- Eat smaller portions.
- Allow at least 2-3 hours between meals and lying down, and exercise.
- If you are overweight, your doctor will advise you how to safely lose weight.
- If you smoke, your doctor will tell you how to successfully quit.
- Avoid alcohol or drink in moderation. Moderation is 1-2 drinks per day for men and one drink per day for women.
- Avoid belts and clothing that are too tight. This increases pressure on the abdomen.
- Elevate head of your bed 6-8 inches.
Medication may help relieve symptoms and repair any damage to the esophagus. Many prescription heartburn medications are available over-the-counter. Your doctor may recommend.
- Proton-pump inhibitors
- H-2 blockers
- Antacids
Surgery may be an option if symptoms are severe, other treatment methods fail, or medication cannot be tolerated. Surgical treatments include:
The most common surgery for GERD is fundoplication. The doctor wraps the stomach around the esophagus. This creates pressure on the muscle at the opening to the stomach. This can be done as an open or laparoscopic procedure.
A lighted device called an endoscope is inserted through the mouth and down the esophagus. Many procedures can be done using endoscopy to decrease the backward flow of stomach acid into the esophagus. One example is transoral incisionless fundoplication (TIF). With TIF, fasteners are used to reshape the upper part of the stomach, tightening the LES muscle.
LINX is a small band with magnetic beads made from titanium. Laparoscopic surgery is used to place the band around the end of the esophagus where it meets the stomach. This band helps support LES function. When the LES should be closed, the magnetic beads are attracted together. Pressure from swallowed food or drink pushes the beads apart, allowing entry into the stomach.
Some people will be able to stop taking medications after surgery. Others may need less medication, or may experience significant relief from other symptoms of GERD.
Some people will be able to stop taking medications after surgery. Others may need less medication, or may experience significant relief from other symptoms of GERD.
Revision Information
- Reviewer: EBSCO Medical Review BoardDaus Mahnke, MD
- Review Date: 03/2017 -
- Update Date: 07/09/2015 -


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When Friday Nights Lights first began in 2005, it had the feel of a top-secret showcase where top high school talent would come to Ben Hill Griffin Stadium and compete against each other in front of Florida's football staff.
When Friday Nights Lights first began in 2005, it had the feel of a top-secret showcase where top high school talent would come to Ben Hill Griffin Stadium and compete against each other in front of Florida's football staff.
Over the past few years, the event has become more about the big names who show up rather than the action on the field. Most of the elite prospects no longer work out when they attend, choosing instead to treat it like an unofficial visit and spend time with the UF coaches, players and verbal commitments.
This year, the Gators are scheduled to host some of the nation's best from the class of 2014 and 2015.
None will receive more attention from than five-star Adoree' Jackson. It will be his first trip to Gainesville, and UF is believed to be the leader for his services. The two-sport athlete is being recruited by Florida for both track and football (receiver and cornerback).
Duke Dawson, one of seven UF commits coming, plans to put the full-court press on Jackson as well as in-state corners Chris Lammons and Quincy Wilson to join him in Florida's secondary.
"I went to The Opening with those guys and they're all great players," Dawson said. "So I'm definitely going to talk up the Gators and show them how great the school is."
Consensus four-star linebacker Richard Yeargin III, Wilson's teammate, will also be on hand along with defensive end Trent Harris, who calls Florida and Miami his co-leaders and plans to make a decision in late July or early August.
As for offensive recruits, Alabama running commit Bo Scarbrough is the one to watch. He's making his second visit to Gainesville in as many months with his cousin and UF tight end commit, C'yontai Lewis.
"I think we can get him," Lewis said. "He likes Florida a lot. He just needs to be blown away when he comes this weekend, and I'll make sure that happens."
The Gators will bring in more than a dozen highly ranked 2015 prospects, including five who are in the top 13 of the ESPN300. Offensive tackle Martez Ivey, who is fifth overall in the rankings, camped at UF in June and looks forward to returning.
"I enjoyed myself the last time I came and I can't wait to be back," Ivey said. "I grew up a Gator fan, so it will be fun to see what it's like to play in The Swamp."
The event starts at 6:15 p.m. and runs through 9:30.The stadium will be open to the public.
Notable visitors:
QB Will Grier, 6-2, 180, Davidson, N.C./Davidson Day
RB Dalvin Cook, 5-11, 192, Miami, Fla./Central
OL Travaris Dorsey, 6-3, 314, Jacksonville, Fla./Raines
TE C'yontai Lewis, 6-6, 211, Alabaster, Ala./Kingwood Christian
DT Khairi Clark, 6-2, 325, Hollywood, Fla./Chaminade-Madonna
CB Duke Dawson, 5-11, 188, Cross City, Fla./Dixie County
CB J.C. Jackson, 5-10, 180, Immokalee, Fla./Immokalee
RB/FB Cortavious Givens, 5-10, 220, St. Petersburg, Fla./Admiral Farragut Academy
RB Tony James, 5-9, 175, Gainesville, Fla./Gainesville
RB Bo Scarbrough, 6-2, 225, Tuscaloosa, Ala./Tuscaloosa County (Alabama commit)
WR Johnnie Dixon, 5-11, 197, Palm Beach Gardens, Fla./Dwyer
WR Travis Rudolph, 6-1, 188, West Palm Beach, Fla./Cardinal Newman
WR/TE Moral Stephens, 6-3, 205, Perry, Fla./Taylor County
DE Trent Harris, 6-2, 227, Winter Park, Fla./Winter Park
DE Dewayne Hendrix, 6-4, 264, O'Fallon, Ill./O'Fallon
LB Richard Yeargin III, 6-3, 225, Fort Lauderdale, Fla./University School
CB Adoree' Jackson, 5-10, 182, Gardena, Calif./Junipero Serra
CB Chris Lammons, 5-10, 171, Fort Lauderdale, Fla./Plantation
CB Quincy Wilson, 6-1, 197, Fort Lauderdale, Fla./University School
QB Christian Alexander, 6-3, 205, Lakeland, Fla./Lakeland Christian
RB Jacques Patrick, 6-2, 225, Orlando, Fla./Timber Creek
RB Jordan Scarlett, 5-10, 190, Fort Lauderdale, Fla./University School
RB T.J. Simmons, 6-0, 195, Lakeland, Fla./Lakeland Christian
WR Da'Vante Phillips, 6-1, 189, Miami, Fla./Central
OL Martez Ivey, 6-6, 271, Apopka, Fla./Apopka
DT Trenton Thompson, 6-3, 263, Albany, Ga./Westover
DE Michael Barnett, 6-4, 245, Dorchester, S.C./Woodland
DE Byron Cowart, 6-3, 248, Seffner, Fla./Armwood
DE CeCe Jefferson, 6-3, 260, Glen Saint Mary, Fla./Baker County
LB Jeffery Holland, 6-2, 226, Jacksonville, Fla./Trinity Christian
LB Sherrod Pittman, 6-1, 215 Jacksonville, Fla./First Coast
CB Tyrek Cole, 5-10, 165, Miramar, Fla./Miramar
CB Kevin Toliver II, 6-1, 183, Jacksonville, Fla./Trinity Christian (LSU commit)
DB Hunter Dale, 6-0, 175, New Orleans, La./John Curtis


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Report: NH health care professionals need to improve veterans' careBy MARK HAYWARD
New Hampshire Union Leader
January 06. 2014 9:37PM
New Hampshire health care professionals have to do a better job of understanding the issues that confront veterans, especially PTSD and traumatic brain injury, according to a commission formed to study issues dealing with the two war-related injuries.
The commission reported that veterans from Iraq, Afghanistan and Vietnam rank embarrassment as their number-one reason for not getting needed treatment or services. The second-highest reason was a feeling that providers did not understand them, according to the final report of the Legislative Commission on post-traumatic stress disorder and traumatic brain injury.
Meanwhile, a survey found a need among physicians and psychologists to become more familiar with military culture and the unique needs of veterans, the report found.
"Stigma is synonymous with disgrace, dishonor and shame," reads some of the strongest language of the report. Stigma, the report recommends, must be attacked with education, compassion and accessible health care.
"The single best way to honor the sacrifices of our veterans and their families is to end the cycle of mental health crisis," reads the report.
The commission plans to present the report to Gov. Maggie Hassan on Friday. On Jan. 16, it will be the subject of an afternoon presentation at the Legislative Office Building that is scheduled to include New Hampshire Adjutant Gen. William Reddel and other military and civilian leaders.
The chairman of the commission, Jo Moncher, is a bureau chief within the New Hampshire Department of Health and Human Services tasked with overseeing military programs.
She said New Hampshire is the only state in the country with such a position.
The report said New Hampshire is home to 113,100 veterans, the fifth-highest concentration of former military personnel in the country.
Moncher said the commission will support legislation to give it permanent status so its work can continue when it comes to fighting the stigma of the battlefield diseases, educating health care providers about military culture, and building a continuum of care between military and civilian programs.
The report notes that the New Hampshire Medical Society has already formed an alliance with state health officials to create a public education and awareness campaign regarding veterans.
And the report recommends that all health care providers ask new patients if they have served in the military.
"This question, if not asked, leaves a myriad of information undiscovered that might be critical to the acute and long-term care of that individual," the report reads.
Politics Social issues War New Hampshire Top Section Stories Veterans


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LONDON (AP) — A century ago, British soldiers marched off to fight in World War I to a cheerful, bittersweet tune urging them to "Pack up your troubles in your old kit bag and smile, smile, smile!"
Now veterans, military families and serving soldiers have taken to the choir stands to give the hit song a new life and to mark 100 years since the start of the Great War.
A choir organized by a British military charity braved torrential rains to perform the song Sunday in central London, launching a new recording of what Aubrey Powell, the grandson of the original's co-composer George Powell, described as "the viral hit of WWI."
"Pack Up Your Troubles" was a widely-known music-hall style tune used to boost morale and a sense of unity among troops and on the home front.
"There couldn't have been a person alive then who didn't know someone fighting. It affected everybody, and having that song united people," said Rachel Smith, one of the musical directors involved in the project.
She added that the song's simple melody and lyrics gave it its enduring appeal, and is still relevant today because it "makes us think a little more about what people were going through."
Online: https://www.youtube.com/watch?v=Q5KDlRmLHRg


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Manchester committee to address Common Core education concerns Monday nightBy PAUL FEELY
New Hampshire Union Leader
September 15. 2013 9:46PM
MANCHESTER — Last month, city school board members authorized Superintendent Debra Livingston to move ahead with instituting Common Core curriculum changes this school year, despite a litany of questions raised by the public and city officials.
Monday night, they want answers.
The city's Curriculum and Instruction Committee will meet Monday night (6:30 p.m., City Hall), with the majority of the evening expected to revolve around addressing Common Core concerns.
"I am looking forward to tonight's presentation by assistant superintendent David Ryan," said committee member Erika Connors. "I am expecting to hear clarification as to what Common Core is in regards to standards and curriculum. There has been a great deal of discussion surrounding issues of curriculum, but it is my understanding that Common Core is a set of standards and will be replacing the existing state standards. I expect there to be a number of questions surrounding the use of specific materials as well as state mandated testing."
Last month, Livingston presented sample curriculum guides, created by district teachers over the summer with the help of a consultant hired by the district.
About two dozen residents attended the meeting last month, several of whom voiced concerns over the new standards. Opponents of Common Core argue it is a federally-imposed system based on unsound educational principles that will undermine local control.
Livingston has publicly argued that the standards were created to give students an education that better prepares them to compete for jobs in today's market, echoing arguments made by state education officials. Members of the committee expressed reservations about approving the curriculum guides, after being presented with only two examples, for Grade 2 English Language Arts and Grade 7 Math. But the OK was given to implement the changes, with the caveat that the issue would be tabled so further information could be gathered and presented by school officials. No formal approval of the guides has been granted.
"It's essentially a pilot program at this point in time," said Committee Chair Sarah Ambrogi, of Ward 1.
Livingston said in August that $21 million in federal funding could be lost if the district didn't adopt Common Core. Last week, Mayor Ted Gatsas raised new concerns after revealing he was told by the state education commissioner that the city could lose an additional $56 million in state aid to the district — about a third of its budget — if the Common Core assessment test Smarter Balanced is not adopted.
Deputy State Education Commissioner Paul Leather said last week he would "take a look at" whether state aid could be lost if the test is not adopted.
Leather did not respond to a request made Friday for an update on the situation.
On Tuesday the Americans for Prosperity Foundation will host a forum at St. Anselm's Institute of Politics on Common Core and its implications for students and parents in New Hampshire. The forum will feature several prominent critics of the standards, including Sandra Stotsky, a former professor of education reform at the University of Arkansas. The event begins at 7 p.m.


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Proper 12 | Ordinary Time 17 - B
John 6:1-21
Charles L. Aaron, Jr.
Your Faith Has Made You Well
Preaching The Miracles
After this Jesus went to the other side of the Sea of Galilee, also called the Sea of Tiberias. A large crowd kept following him, because they saw the signs that he was doing for the sick. Jesus went up the mountain and sat down there with his disciples. Now the Passover, the festival of the Jews, was near. When he looked up and saw a large crowd coming towards him, Jesus said to Philip, "Where are we to buy bread for these people to eat?" He said this to test him, for he himself knew what he was going to do.
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George W. Hoyer
In order to be last, you must give others a place in front of you. This is important to realize if you are interested in reaching first place. For Jesus here says, "Whoever wants to be first must be last of all and servant of all." Realize also that, given the kind of world we are part of, the people whom you must permit to go before you will be a mixed bag, indeed. You can't pick and choose, because that would mean the discards would be behind you. They would become last.
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It's Thanksgiving planning time and Alton Brown, host of Food Network's Next Iron Chef, wants to prevent you from making a dry, forgettable turkey.
He insists taking a bite of turkey should be followed by exclamation points. "You should be like, 'Oh, my dear Lord, WOW! That's turkey!" Brown tells NPR's Melissa Block, host of All Things Considered.
Try Brining. Brown says he goes back and forth between wet brining and dry curing. "Brining definitely adds a lot of juiciness, moistness and it protects against overcooking a great deal because it kind of changes the cellular makeup of the meat and superloads it with moisture," says Brown. "Dry curing can kind of do the same thing, but it's more about intensifying the flavor."
To brine his turkey he uses a drink cooler — the cylindrical orange kind — parked in the garage for a few days. "I find that it only gains a couple of degrees during that time," he says.
Most good brines come with at least one ice option, he says, and sometimes he brines frozen turkeys. "I'll build the brine, stick a frozen turkey in there, cover it and leave it in there for like a week. I've never had it get over 40 degrees," he says.
As for the brine, Brown's is a "balanced equation of sugar and salt dissolved in water with at least a minimum amount of seasoning."
Stuffing A Bird Is Evil. Brown says cooking a turkey with stuffing is just a bad idea.
"If you're going to cook stuffing inside a turkey, you're basically creating an edible envelope for the stuffing," he says. "It's now about the stuffing because you need to make sure that stuffing gets above the instant-kill temperature for salmonella." Getting the stuffing to reach this 165 degree mark usually means overcooking the meat, Brown says.
He suggests cooking the stuffing separately and putting it in the turkey just after it comes out of the oven. The juices will still drip into the stuffing this way.
Brown has a very secret method of pulling this off so none of his guests know the stuffing was cooked outside the bird. He cooks the turkey with an old can inside it with both ends cut out of it, making it easier to funnel the stuffing inside.
And then as the turkey rests, he browns the back end of the stuffing with a blow torch.
Do Not Baste. Basting the skin is not necessary to flavor the meat. You'll flavor the skin, but you'll also let heat out of the oven each time you open it to baste. "That means the bird is going to be in there for a longer time cooking, which means it's going to dry out more," Brown says.
Another method for quick cooking is called spatchcocking, which involves cutting out the backbone of a bird with a big pair of shears. The bird is then flattened out in a pan like a butterfly. Roasting this way takes less than an hour because you're doubling the surface area.
From NPR News, this is ALL THINGS CONSIDERED. I'm Audie Cornish.
And I'm Melissa Block. It's planning time, that time of year when we're thinking about the Thanksgiving table, debating whether marshmallows absolutely need to be on the sweet potatoes, whether we can flout tradition and spice up the green bean casserole just this one. And, of course, it's when we get ready to rumble with the turkey. All this week, we'll be asking chefs for some Thanksgiving meal tips and today we start with that big bird.
Here to help is Alton Brown, host of the "Next Iron Chef" on The Food Network. His mission, to convince me that the way I cook my turkey is wrong.
ALTON BROWN: First off, I know I will not be able to convince you that you're doing anything wrong because that's how it is with turkey. Turkey is a very emotional thing and you only do it one day a year, typically, or a lot of people do. So I know I'm not going to convince you.
BLOCK: But I don't know. I mean, I'm never so completely wowed by my turkey. I think I'm persuadable.
BROWN: All right. Because you should be wowed. You should be like, oh, my dear Lord, wow, that's turkey.
BLOCK: I can't believe that's a turkey. Well, let's start with brining. You are a briner.
BROWN: I go back and forth between wet brining and dry curing. Brining definitely adds a lot of juiciness, moistness and it protects against overcooking a great deal because it kind of changes the cellular makeup of the meat and superloads it with moisture. Dry curing can kind of do the same thing, but it's more about intensifying the flavor.
BLOCK: I've always been a fan of brining, except I couldn't figure out how I could get the turkey and the brine into the refrigerator.
BROWN: You know, I don't even worry about that anymore. I use a drink cooler, you know, like the kind you see on the back of work trucks, you know. It's kind of like a big cylinder, they're usually orange. And I build my brine in there. Because my brine usually calls for ice and then I just dump the turkey in there and park it in the garage for a few days. And I find that it only gains a couple of degrees during that time.
BLOCK: So even outside, not refrigerated, you're not worried about what might happen to that turkey.
BROWN: No, because most good brines come with at least one ice option. All of mine do. I build mine with ice. And sometimes I'll even brine the turkey frozen. I'll build the brine, stick a frozen turkey in there, cover it and leave it in there for like a week. And I've never had it get over 40 degrees.
BLOCK: Well, what do you put in your brine?
BROWN: Well, it's almost always a balanced equation of sugar and salt dissolved in water with at least a minimum amount of seasoning. A lot of people put a lot of herbs inside theirs or they might use a little bit of vinegar or some apple juice to add a little sweetness. But technically, all you really have to have is salt and water.
BLOCK: Okay. Well, here's a place where you and I part ways, Alton, and that's that you say that stuffing in a bird is evil. Why?
BROWN: Yeah, stuffing's evil. Stuffing's evil because - here's the thing. If you're going to cook stuffing inside a turkey, you're basically making an edible envelope for that stuffing. It's now about the stuffing because you need to make sure that that stuffing gets above the instant-kill temperature for salmonella because you can't have salmonella in a bird, especially in the interior cavity.
So now we've loaded that up with a bunch of dense bready stuff, right. Okay. Well, now we've got to wait for that dense bready stuff to reach at least 165 degrees. Well, guess what's going to happen while that's going on. You're going to overcook the bird. So you're really now cooking the stuffing and sacrificing the bird to get the stuffing right.
And you don't want to mess around with that because if you cook the bird to a proper doneness, but you don't get that stuffing to at least 165 degrees, well, some people might have some discomfort afterwards.
BLOCK: That's a bacteria factory right there, huh?
BROWN: That's - I mean, if I was bacteria and I was in the house, that's where I would want to be. I would want to be in the stuffing at your house.
BLOCK: Lucky me.
BROWN: Now, I like stuffing, too, but what I do is I cook the stuffing separately and then I put in the bird after the bird's done.
BLOCK: But it doesn't get all nice and wet and have all those juices from the turkey.
BROWN: Actually, it will. It will if you rest the bird with the stuffing in it. So what I do, I kind of have a secret method, which is that I have this can that's from an old can of beans. And I've cut both ends of it out and I insert it into the turkey and I cook the turkey so - with the can inside of it. And then, as soon as I get the turkey out, I put all the stuffing into it using the can as like a giant funnel.
And I pull the can out and I let the turkey rest so it's giving up all of its juices to the stuffing. And I usually let my turkey rest at least a half an hour. So no one has caught me at it yet because the coup de gras is that I take a blow torch and I brown the back end of where the stuffing is sticking out and no one's ever caught me. No one has ever caught me doing this.
BLOCK: But if they're listening now, your secret is out.
BROWN: Well, it was going to happen sooner or later. It's worth it to prevent salmonella in your household.
BLOCK: Okay. Well, here's another place where you and I part ways, Alton. And that's that I come from a family of basters. And you say, do not baste.
BROWN: If I could invent a small robotic, I don't know, insect of some type that could be inside the oven during the cooking time to baste the bird, then I might change my mind. But I kind of doubt it. Here's the thing. Why do you baste your turkey?
BLOCK: So it'll look great on the outside and so it will absorb flavor into the skin.
BROWN: Okay. What is the purpose of skin?
BLOCK: Because it's delicious.
BROWN: No. I mean, a more - physiologically. What does skin do? When you get into the shower, does the shower water soak into you?
BLOCK: No. It protects what's inside.
BROWN: No, no. It keeps you - it keeps the outside out. Nothing penetrates the skin. Okay, the basting does not go into the bird. It doesn't. All it does, and you got it right first, is yes, you can flavor the skin. That's all you're going to do. There is no penetration of that baste into the meat because skin was invented and has evolved as it has to keep stuff out.
So what you're doing is you're flavoring the skin. Okay, that's fine and that's good. But every time you open the door, you're letting out heat. And that means the bird's going to be in there for a longer period of time cooking, which means it's going to dry out more. I want to get that thing in and out as quickly as possible. I want the thermal trip that bird takes to be as short a time as possible so I can preserve moisture on the inside.
So what do you want to do? You want to cook - you know what you should do, is you should just take the skin off the turkey, wrap it around your stuffing and just cook that (unintelligible) 'cause then you would have the perfect skin and you would have really, really great stuffing because both of things profit at the detriment to the bird.
BLOCK: So you - I'll take this under advisement, all of this.
BROWN: No, you won't. No, you won't. I can hear it in your voice. You're completely - you're a traditionalist and I'll tell you something. If the tradition means that much to you, don't change it. Don't let the fact that thousands of people have come up to me on their knees after Thanksgiving and thanked me sobbing for saving them from another dry turkey. Forget about that. Forget about that.
BLOCK: Do you eat turkey at other times of the year?
BROWN: I do. I'm a huge turkey fan, in fact. I bet I do a whole turkey 20 times a year.
BLOCK: No kidding.
BROWN: I usually spatchcock them. Have you ever spatchcocked a turkey?
BLOCK: I don't even know what that is.
BROWN: It's the fancy word for butterfly. And what you do is you cut out the backbone with a big pair of shears or a really big knife and you flatten the thing out like a big old butterfly and you put it into just a big pan, a big roasting pan flat. And you'd be surprised how quickly a turkey will cook when it's flattened out like that because you're doubling the surface area.
BLOCK: Spatchcock?
BROWN: It's called spatchcocking. And you can do it, a whole turkey will be done in an hour, under an hour, if you spatchcock it. Spatchcock. Fantastic word.
BLOCK: I learned a new word today and that's always a good thing.
BROWN: And you can use it for other things, too. It's great to say, if you don't get out of my face, I'm going to frickin' spatchcock you, I swear.
BLOCK: I might try that.
BROWN: People will back off 'cause it's like, whoa, I don't know what that meant, but I don't like the way it sounds.
BLOCK: Alton Brown, it's great to talk to you. Thank you so much and Happy Thanksgiving.
BROWN: You are very welcome, ma'am.
BLOCK: He ma'am-ed me, Audie.
CORNISH: I know. That's so wrong.
BLOCK: That's celebrity chef Alton Brown. You can find more of his turkey techniques at NPR.org. Transcript provided by NPR, Copyright NPR.


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This is the personalized heirloom story book whose pages trace the journey of a child's letter as it travels to the North Pole and recount Santa's dutiful delivery of presents on Christmas morning. Told from Santa's point-of-view, a child's first name appears on all 10 spreads both in the book's four-lined rhyming verse and across 10 hand-painted illustrations. The first page depicts Santa examining your child's "Good" and "Naughty" list (a 5:1 ratio), your child's name written in the snow below his sleigh on Christmas Eve, and in the night sky among snowy stars. Elves, reindeer, sleighs, and other classic Christmas imagery grace each page, complementing Santa's narrative. Each 11 1/2" H x 8" W book is printed on high-quality satinated paper; red cover includes child's name up to 10 characters long embossed in gold lettering. Not available for shipment to P.O. Boxes or outside of the contiguous United States. (2 lbs.)
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Aryzta selling stake in Signature Flatbreads as disposal programme continues
Aryzta is to sell its 50% stake in its Signature Flatbreads venture as the Swiss-Irish bakery group's moves to offload non-core businesses and using the proceeds to pay down debts continues.
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Smyrna Town Council approved a measure at their Jan. 22 meeting to add two corporal positions to the Smyrna Police Department this year.
The recommendation came as a result of discussions within several town committees, including the Personnel Committee. The measure fits in with the Personnel Committee's current effort to create a succession plan for town employees so staff members can be promoted, and so the town has employees to promote should someone leave or retire.
Police Chief Wil Bordley introduced council to the idea of adding two corporal positions with the help of a PowerPoint presentation. Bordley said the benefits of adding additional ranks include career development opportunities, leadership opportunities, and the move would help with department moral.
Bordley pointed out that he was groomed as a police officer in the department, starting out as a patrolman and working his way up to police chief. Bordley said his officers deserve that same type of opportunity.
The idea of adding ranks would also help from a logistics standpoint, Bordley said. Currently, the department includes one chief, two lieutenants, four sergeants, four corporals, and 12 officers. Bordley said the current structure is bottlenecked in that there should be more corporals than sergeants. Therefore, without the need of actually hiring more officers, Bordley recommended adding two corporals so there are four sergeants, six corporals, and 10 officers.
Bordley was also asking for two more corporals to be added in 2014.
From a logistics standpoint, Bordley said there's also a need for more corporals as there is only one of four corporals active at the present time. Because of this, Bordley said the department's young officers at times have to make decisions they shouldn't have to make.
"Having two more corporals will bring leadership back to the field," Bordley said.
Promoting two officers to corporals would cost the department roughly $14,000, which Bordley said he will find in the budget.
When asked about how officers would be promoted, Bordley said like other police departments in the state, the officers will be tested.
Councilman Jeff Flairty said he would feel more comfortable adding two ranks for 2013 but waiting to see if the additions make a difference before adding two more positions in 2014.
Councilwoman Joanne Masten asked if the corporals would be out working in the town and not in an office; Bordley said yes.
Mayor Pat Stombaugh voiced her concern with succession planning.
"When you buy a new piece of equipment, it's a one-time expense you don't have to pay the next year," she said. "Every time you add a new position, you're adding to the budget every year for years going forward."
As the discussion continued, Councilman Anthony DeFeo said decisions shouldn't always be about the financing and he doesn't want to see officers leave because there's little chance in moving up the ranks.
"I don't want people to come in, train and leave," DeFeo said. "I want them to stay here."
Council ultimately decided to pass the motion 6-1 for two corporal positions in 2013, but to wait on making a decision for 2014. Councilwoman Valerie White voted no.
Email Jennifer Dailey at email@example.com.


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Former Auburn man charged in YouTube pot growing case remains jailedBy JAMES A. KIMBLE
Union Leader Correspondent
June 26. 2013 1:45PM
BRENTWOOD – An Auburn man remained behind bars on Wednesday for failing to appear at a bail hearing earlier this month, stemming from charges that he had a marijuana growing operation that he showed off on YouTube.
Kyle Berry, 41, was arrested on a warrant June 10 for failing to appear in court after prosecutors moved to have his bail revoked following his April 22 arrest in Lawrence, Mass., in another pot-growing case.
Judge Marguerite Wageling set bail at $20,000 cash or surety for Berry after hearing arguments from Assistant County Attorney Michael Zaino about revoking bail pending trial.
Berry faces charges in Rockingham County that he allegedly grew $16,000 worth of marijuana plants at his Auburn apartment on Jan. 8, and chronicled his progress on YouTube.
Rockingham County sheriff deputies said they used the videos – which also captured Berry's face in foil covered wall – to obtain arrest and search warrants in the case.
Berry came to court on Wednesday with packet called a "Marijuana Recommendation Kit" that was signed by a Methuen, Mass. doctor.
Massachusetts recently passed a medical marijuana law in November. The state's Department of Public Health is developing regulations, but has yet to create a registration process for patients.
Berry argued through his public defender that he was only consuming the marijuana because of several medical conditions he has accumulated over the years.
In Rockingham County, Berry faces felony charges of possession of a controlled drug with intent to sell, manufacture of a controlled drug and a misdemeanor count of possession of a controlled drug.
Berry's second arrest came at his daughter's home in Lawrence, Mass. on April 22.
Police found 16 plants growing under heat lamps and fans in a nearby closet, police said.
His daughter told police that she wanted her father out of the apartment because she was having ongoing arguments with him, but mentioned he was growing marijuana in his apartment as well.
Prior to being taken into custody, Berry told police, "It's legal. I have a prescription," and handed officers paperwork about the marijuana, according to a police report.
Berry faces up to 7½ to 15 years in state prison if he is convicted in the New Hampshire case.


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The Sports Xchange
Hamlin to return for Talladega
Denny Hamlin plans to start Sunday's Sprint Cup race at Talladega Superspeedway, but won't finish it.
Hamlin tweeted Tuesday that he was cleared "just to start." echoing what he said last weekend at Richmond International Raceway when doctors didn't clear him for that race.
"They all came to the conclusion they were happy with me starting Talladega and getting out when it's a safe time to get out," Hamlin told reporters at RIR. "So ... we'll start our process at Talladega and then rescan again and try to go to Darlington."
Barring any setbacks during practice or qualifying, Hamlin will return for the first time since suffering a compression fracture in his lower back on the final lap of the March 24 event at Auto Club Speedway in California.
Hamlin told ESPN.com that he would drop to the back of the pack at Talladega and drive until the first caution, then leave for backup driver Brian Vickers.
By starting, Hamlin will collect all the points for whatever finish Vickers earns. He has fallen to 28th in points while missing the previous five races. He needs at least 71 points to be eligible for one of two wild card spots determined by drivers inside the top 20 with the most wins.


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GERD develops over time due to a variety of factors. There are no specific guidelines to help prevent GERD, but there are steps you can take to manage risk factors.
- If you smoke, talk to your doctor about how you can quit. Quitting will improve overall health and restore proper blood flow and nerve function to the esophagus.
- Maintain a proper weight. Excess weight increases pressure on the abdomen.
- Exercise regularly—Moderate exercise helps with weight control and overall well-being.
Revision Information
- Reviewer: Daus Mahnke, MD
- Review Date: 06/2016 -
- Update Date: 05/20/2015 -


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Understanding the relationship between red foxes and coyotes may be another key in understanding the ecology of Lyme disease.
Earthworms, a non-native species. Are they good or bad for the soil?
Given the health implications, "understanding the ecological mechanisms that drive Lyme disease in nature is very important."
Here are a few suggestions about how best to manage floodplains.
Invasive species pose one of the top threats to the Hudson River.
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October 24. 2013 9:08PM
Two seriously injured in Route 12 crash in Charlestown
By MEGHAN Pierce
Union Leader Correspondent
CHARLESTOWN — Two drivers were seriously injured in a collision on Route 12 Thursday morning.
Police responded to Route 12 north of Lover Lane Road at 7:27 a.m. after receiving numerous 911 calls reporting the head-on collision.
Police arrived to find a 2002 Jeep Grand Cherokee, driven by Kevin Martel, 23, of Walpole, had collided with a 1998 Oldsmobile Cutlass driven by Melodie Curtis, 50, of Claremont.
The Jeep was traveling southbound when it crossed over the center line and struck the northbound Oldsmobile head-on, police said.
Both vehicles came to rest in the southbound lane and sustained major damage.
Emergency workers from the Charlestown and Claremont fire departments as well as Vermont emergency workers from the Bellows Falls and Springfield fire departments were called to the scene and worked to extricate both drivers from their vehicles.
Both Martel and Curtis were airlifted to Dartmouth-Hitchcock Medical Center in Lebanon by DHART with serious injuries.
Charlestown Ambulance Services also assisted at the scene. New Hampshire Department of Transportation workers assisted with traffic control.
Traffic was interrupted for about two hours before the vehicles were removed from the scene by R&K Wrecker Services.
Charlestown police are investigating the cause of the crash in conjunction with state police.
So far speed and alcohol do not appear to be factors in the crash, police said.
Anyone with information regarding the crash is asked to call Officer Raymond Gosetti of the Charlestown Police Department at 826-5747.


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"Original Sin" (Reputation Books), by D.P. Lyle
The dying old man on cardiac surgeon Lucy Wagner's operating table was bleeding out from an aortic aneurism. As she desperately massaged his failing heart, a chill flowed into her fingers, up her arm and into her chest. And then she fell, collapsing onto the hospital floor.
The patient, as it turns out, was John Scully, the pastor of a secretive, snake-handling cult that held services outside Lucy's small hometown of Remington, Tennessee. As far as Lucy knew, neither she nor anyone close to her had any connection to him. But she was wrong.
When science and faith collide, author D.P. Lyle wants us to know, things can get contentious — and occasionally violent. Followers of each are seekers, walking very different paths to find answers to life's mysteries. And, Lyle demonstrates in this tense and disturbing thriller, not all mysteries have answers.
In the aftermath of Scully's death, Lucy has vivid, frightening dreams. She has trouble remaining upright while she is operating. Her surgical patients, too, begin having similar dreams.
And then the murders begin.
Lucy's best friend is Samantha Cody, the California police officer-protagonist in a series of Lyle's novels. In town to visit her friend, Samantha joins local police officer Ty Everson and Lucy in an increasingly desperate attempt to unlock the mystery behind the escalating violence. The investigation draws them into the bizarre world of Scully's church and a collision with the preacher's monomaniacal successor, his hired thugs and shocking secrets about Lucy's past. The key to the case, Lucy comes to suspect, is locked inside the addled mind of the old woman who raised her.
Lyle, a practicing cardiologist himself and the author of numerous non-fiction books and thrillers, handles the medical details of the tale with expected precision. But he is also a gifted storyteller with a talent for character development. The result is a fine thriller that crosses into the sub-genres of medical mystery and police procedural.
Bruce DeSilva, winner of the Mystery Writers of America's Edgar Award, is the author of three crime novels including "Providence Rag."


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NEW YORK (AP) — The Tony Awards will have fewer trophies next year and Broadway's sound designers are the ones being dropped.
The Tony Awards Administration Committee met Wednesday to determine the eligibility rules for the 2014-2015 season, and cut the categories of Best Sound Design of a Play and Best Sound Design of a Musical. That drops to 25 the number of competitive Tonys next year.
The last winner of the musical sound design award was Brian Ronan of "Beautiful: The Carole King Musical," and his counterpart in the play category was Steve Canyon Kennedy of "Lady Day at Emerson's Bar & Grill."
The committee did keep a door open to honor sound designers, saying a Special Tony Award may be given "when it determines that extraordinary sound design has been achieved."


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Boys high school basketball roundup
Kewanee 62, Bureau Valley 53
The Boilers remained unbeaten in the Three Rivers Conference with Friday night's road win at Manlius.
Kewanee prospered from the 3-point line in the opening quarter as Matt Gustafson drilled a pair of treys to put the visitors up 10-4. Dayton Ince and Ryan Hicks also added threes to extend the margin to 24-13.
BV's Frank Gebeck ended the quarter with a 3-pointer at the buzzer to pull the Storm within 24-17. Another BV trey at the buzzer, this time from Tommy Johnston, cut the Kewanee lead to 33-32 at the half.
Parker Neuhalfen gave the Storm their first — and last — lead of the night 34-33 on a layup to start the third quarter. The Boilers responded with an 11-0 run, fueled by two Ince treys sandwiched around another Gustafson trey, to take command 44-34.
Kewanee carried a 51-38 advantage into the final quarter. BV trimmed the margin to five in the final minute on a Neuhalfen bucket, but the Boilers sealed the win at the line. Kewanee was 9 of 11 from the line down the stretch, including 8 of 9 by Ince.
Ince led all scorers with 20 points, followed by Gustafson with 13 and Hicks with 10. Gebeck led three BV players in double figures with 15 points, followed by Neuhalfen with 12 and Johnston with 11.
Kewanee moves to 11-3 overall, while BV slips to 12-8 and 2-3 in the TRAC-9.
Kewanee's Riveters won the sophomore opener 54-49. Cody Goforth led Kewanee with 17 points and eight steals. Zach Brown added 10 points and six rebounds.
Josh Mead had 13 points for BV, while Payton Shipp added 10 points and 13 rebounds. The Riveters are 7-6 and 4-1 conference, while BV slips to 6-6 and 2-3 in the TRAC-9.
Wethersfield 71,
West Central 60
The Flying Geese opened the Lincoln Trail Conference schedule with a key road win at Biggsville.
Trevor Lay had a huge night for the Geese, scoring 30 points and dishing six assists.
Wethersfield raced to a 35-22 lead at the half, but the Heat stormed back with a 23-11 run in the third frame to pull within 46-45
The Geese held off the hosts at the free-throw line, drilling 14 of 17 attempts in the fourth quarter, including 6 of 6 from Lay and 4 of 4 from Tyler Litton.
Colin Rothzen topped West Central with 21 points, followed by Trey Goff with 15 and Darren Webb with 10.
Wethersfield also prevailed in the fresh-soph opener, 44-17. The F-S Geese are 7-4 overall.
Galva 57,
Mercer County 55
Dexter Ingels drilled two free throws in the closing seconds to give the Wildcats the conference-opening road win at Aledo Friday night.
Ingels and Reece Hoxworth topped the Wildcats, now 11-2 overall, with 20 points each.
Mercer County won the fresh-soph game 49-45 in two overtimes.
Stark County 51, United 34
The Rebels improved to 2-0 in the Lincoln Trail Conference with Friday night's road win at United.
Jake Berchtold led Stark County with 21 points, followed by Tanner King with 13.
Stark County won the fresh-soph opener 34-23.
Annawan 50, Princeville 37
The Braves outscored Princeville 19-7 in the fourth quarter to earn the LTC win.
Michael Smith led Annawan with 14 points.


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RBOB gasoline futures exploded but it is possible that we could be seeing a blow-off top. A silly surge on talk of refining issues and talk of tight gasoline blending components sent prices flying. Yet the lack of follow through with the crude oil and heating oil may mean that this historic run on gas may soon be coming to an end.
We should also see more oil become available soon. Robert Campbell of Reuter's news wrote that "Shippers who want to use capacity on the Seaway oil pipeline to move oil from Cushing, Oklahoma, to the U.S. Gulf Coast must now apply for capacity by the 15th of the month, the pipeline said in a regulatory filing. The filing, dated Feb. 12, said the decision to move up the deadline for monthly capacity nominations was due to the high number of shippers seeking space on the line. Pipeline capacity nominations in the United States are traditionally due by the 25th of the month."
In other words there is going to be a lot of oil. Of course Barbara Powekll of Bloomberg says that some of those lower grades of oil are not exactly conducive to high quality gasoline blending components which is on reason traders are playing the spreads. Ms. Powell said that The March RBOB contract discount to April futures narrowed for the first time in four days. The March-delivery gasoline gained 2%. The March-April spread shrank 2.44 cents to 21.2 cents, after reaching the widest in seven years yesterday for the contracts nearest to expiration on speculation winter-grade supply is ample. April futures represent summer-grade fuel, which costs more to refine and blend. East Coast supplies rose last week while total U.S. inventories fell, Energy Information Administration data show.
Oil seemed to only get a slight bounce and the Brent/WTI spread by the fact that UN officials said they didn't secure an agreement that would allow access to alleged atomic facilities and couldn't settle on a date for another meeting, signals that sanctions on the country's oil exports may remain. "We will work hard now to try and resolve the remaining differences, but time is needed to reflect on a way forward,"
The front end of the natural gas curve continues to get crushed yet the long end is staying strong. In the short end the number came in closer to my expectations as working gas in storage was 2,527 Bcf as of Friday, February 8, 2013, according to EIA estimates. This represents a net decline of 157 Bcf from the previous week. Stocks were 270 Bcf less than last year at this time and 348 Bcf above the five-year average of 2,179 Bcf. In the East Region, stocks were 94 Bcf above the five-year average following net withdrawals of 116 Bcf. Stocks in the Producing Region were 185 Bcf above the five-year average of 775 Bcf after a net withdrawal of 33 Bcf. Stocks in the West Region were 69 Bcf above the five-year average after a net drawdown of 8 Bcf. At 2,527 Bcf, total working gas is within the five-year historical range.


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Clark's Trading PostFebruary 06. 2016 1:38AM
Route 3
North Woodstock, NH 03251
Ph: 603-745-8913
You're invited to visit one of the White Mountain's most outstanding attractions featuring trained North American Black Bears, antique Americana, steam trains and a whole lot more.
The Clarks have been providing quality family entertainment for over 70 years. An admission ticket will provide fun for any age as you step back in time. Exhibits include a replica of a hook and ladder house, Tuttle's Rustic House and Merlin's Mystical Mansion, which will turn your whole world upside down. A ride on the White Mountain Central Railroad will take you across the Pemigewasset River and the bumper boats in Old Mill Pond are sure to cool you off, and a new water coaster ride opened in 2015.
Website: Clark's Trading Post
Facebook: https://www.facebook.com/clarkstradingpost/
Email: email@example.com
The White Mountain Central Railroad
The White Mountain Central Railroad is located within the grounds of Clark's Trading Post. While Clark's Trading Post is more a family theme park than a railroad museum, it is one of the few places in New England that consistently runs steam trains. In 2008, the railroad will celebrate its 50th Anniversary. The railroad is known for rescuing steam locomotives from being destroyed. Over the years it became home to the Climax, Heisler, Shay and Porter locomotives.
In 1963-65 a railroad covered bridge located in East Montpelier, Vt., was dismantled, transported, and reassembled spanning the Pemigewasset River on the White Mt. Central by Edward M. Clark, his two teenage sons, and a dedicated crew. This scenic extension of The White Mt. Central RR was a monumental accomplishment.
Website: White Mountain Central Railroad