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How "we the people" decide what we want, and how we get it.
One Easy Solution for Democracy
by Fran Kortenposted Aug 25, 2004
- One Easy Solution for Democracy - In this nail-biter of an election, the third-party "spoiler" effect could be devastating. But there's a simple solution: Instant Runoff Voting
Questions for Reflection: The Lake and the 'Hood
by YES! for Youth Education Programposted Aug 23, 2004
Questions for Students: When Youth Lead
by YES! for Youth Education Programposted Aug 23, 2004
Court Rejects Media Deregulation
by Jonathan Lawsonposted Aug 19, 2004
- A win for media diversity.
September Is For Democracy
by Michelle Burkhartposted Aug 18, 2004
- How to preserve democracy—coming to a library near you.
A Coalition for Survival
by Loretta Ross interviewed by Carolyn McConnellposted Aug 18, 2004
- One of the most unreported stories this year was the March for Women's Lives, which brought over a million people to the streets of the nation's capital. Even less reported was that women of color played a leading role in the event's success.
Readers Take Action
posted Aug 16, 2004
- Mothers Acting Up, Simple Living for Peace, Pledge of World Citizenship
Readers Take Action
posted Aug 16, 2004
- Fred Phelps Helps Family, The Riverkeeper's Song, Educators Totally Committed, Acting Globally
10 Ways You Can Change U.S. History
by Fran Kortenposted Jul 13, 2004
- Here are my top 10 ideas for making a difference—and staying sane in the months leading up to the election.
The Demand for the Common Good
by Jonathan Roweposted Jul 07, 2004
- What happens when economic growth produces more "illth" than wealth? What happens when it gobbles up the foundation of the good life—the commons?
The February 15 Peace Uprising
by Sarah Ruth van Gelderposted May 20, 2004
- The February 15 peace uprising is just the most visible of many efforts in which ordinary people from around the world are together making things happen that wouldn't otherwise be possible.
Etiquette for Activists
by Michael F. Leonenposted May 20, 2004
- Why do so many attempts to build coalitions across race and culture result in hurt and division? These seasoned activists offer tips on what makes the difference between success and disaster.
Miami Police Violence Draws
by Rachel Milanezposted May 20, 2004
- Voices from across the political spectrum and around the globe are calling for investigations into police violence during the November Free Trade Area of the Americas (FTAA) demonstrations in Miami, Florida.
Patriot II Measure Becomes Law
by Carolyn McConnellposted May 20, 2004
- On December 13, 2003, President Bush quietly signed the 2004 Intelligence Authorization Act, which broadens the government's power to track citizens' financial transactions.
Stakes High In Redistricting Cases
by Krista Camenzindposted May 20, 2004
- The U.S. Supreme Court is weighing in on redrawn congressional maps that could solidify Republican control of the House of Representatives for the foreseeable future.
« Previous 15 items Next 15 items » 1 ... 110 111 112 [113] 114 115 116 ... 120
YES! Magazine encourages you to make free use of this article by taking these easy steps., YES! Magazine. This work is licensed under a Creative Commons License


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Hi everyone. I was born in Korea. I grew up in the US living in Florida, and NYC. I currently live in the midwest where I am a vascular surgeon. My wife and I both love Korean food, but never really learned how to make some of the more "advanced" items. The Korean cookbooks are rather never precise in the steps, and a lot gets lost in translation. Maangchi manages to demystify Korean cooking -taking it out of the hands of our mothers and putting it on Youtube and this site.
Because of this site, we are cooking more Korean food, and I believe eating more healthy food. Thank you Maangchi and Maanseh! (Ten thousand years!)

subset: commoncrawl


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The victim apparently made an appointment to meet with the alleged suspects at a gas station in the 1200 block of East Eight Street to buy a gold 1990s Buick LeSabre.
After one suspect determined the victim, who was sitting in the seat of his own car, had $5,000 to buy the Buick, he was allegedly robbed at knifepoint, sustaining a cut to the hand in the process.
The second suspect pointed the gun toward the victim from inside the Buick while the alleged robbery was going on, according to police.
The victim reportedly went to a relative's house on the 1200 block of East 10th Street before calling police.
Police converged on the area, even stopping a couple of Buicks, but the suspects were not found.
Both were described as Hispanic men in their mid-20s. One was 6-foot-3; the other was seated and his height couldn't be estimated.
Anyone with information is asked to call Chico police at 897-4911.


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If you are a local business owner, whether independent or franchise, you may be interested in joining the Brick Township Chamber of Commerce. Being a member means becoming more involved in your local community and having the chance to interact with other business owners. Increased exposure can greatly benefit your business and in joining, you'll be helping to boost the local economy and helping Brick continue to flourish.
Explore the website to learn more about the Brick Township Chamber of Commerce. Find out more about how to grow your business and what benefits could be in store for you. View local business news, our members and the photo gallery to gain deeper insight about the Chamber. Contact us if you have any additional questions or want to learn more.
Members of the Brick Chamber would like to share discounts with other members to support our local economy.
2014 Dream Dollars Raffle tickets are now available!! Only 200 tickets will be sold. All proceeds to benefit scholarships for deserving students! Read more
We're excited to announce the launch of a new program this year that's exclusive for our members! Read more
Reaching thousands of new residents has never been easier! Read more


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"American Horror Story: Coven" is drawing to a close and as the finale approaches, viewers want to know who the next Supreme will be. On Jan. 11, KpopStarz revealed that the synopsis for season 3, episode 13 was leaked online. So what will happen when the episode titled "The Seven Wonders" airs on Jan. 29?
Warning: If you do not want to know "American Horror Story: Coven" spoilers, then stop reading.
The leaked synopsis reveals that the next Supreme will take the throne on episode 13. While it is unknown who it is, the person selected will have to have incredible powers to fulfill all of "The Seven Wonders."
Even though Fiona is still ill, she is determined to become the next Supreme. She even attempts to sell her soul to Papa Legba, hoping to have immortality. But, she is unable to because she doesn't have a soul.
Who do you think will be the next Supreme? To find out, tune in to "American Horror Story: Coven" on Jan. 29.


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Lung Disease & Respiratory Health Center
Understanding and Treating COPD
Rehabilitation Is Beneficial
Rehabilitation therapy also helps people with COPD. Schachter says rehabilitation therapy should include physical activity and exercise training. It also includes education about COPD and diet counseling.
"The physical conditioning is geared to people who have lung disease, and it can improve the patient's endurance. Even though lung function may not improve, the person with COPD is able to be more physically active," says Schachter.
Depression and Denial Are Common
As with any chronic illness, depression is a common response to COPD. "Some patients are embarrassed about having COPD, which leads to depression and denial," says Schachter."Many feel duped by cigarette companies and feel that they brought the problem [COPD] on themselves."
Schachter urges patients with COPD who smoked to stop worrying. "Smokers are not self-destructive, lazy, or unmotivated." People smoke because they are addicted to nicotine, he says. And nicotine in cigarettes is as addictive as heroin or cocaine.


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Aptly Spoken Words, Proverbs 25
Today we get going right out of the gate. Verse 2 reads:
- It is the glory of God to conceal a matter; to search out a matter is theory of kings.
My notes say that God gets the glory because his ways are too high for us to understand and we cannot possibly fathom his intent or his plan. A king, however, is able to rule more justly when he can rightly discern what the real issues are.
Verses 21 and 22 give us a picture of how to overcome evil with good:
- If you enemy is hungry, give him food to eat; if he is thirsty, give him water to drink. In doing this, you will heap burning coals on his head, and the LORD will reward you.
How hard is it for me to even be nice to someone when they have wronged me? This passage goes far beyond nice, however. This takes nice to a whole new level. And I'll bet the writer meant for us to do it with a non-judgemental, non-sarcastic attitude too.
Finally the last verse gives us a picture of self-control. Sometimes I think this is a hard concept to grasp, especially as a mommy trying to teach her children. While this exact picture may not help them, it gives me ideas for teaching them. Verse 28 says:
- Like a city whose walls are broken down is a man who lacks self-control.


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Say It. I Dare You.
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Trying out a new car wash, they tried to upsell me three times in the space of add many minutes. When I declined again, the guy said "well whenever you're ready, let us know and we can really shine this car up, detail it, wax it really good, you know, make it look good". Um, insulting my car isn't getting you the upsell either. And, I won't be back.I went in asking for the mid range package, it's not like I was asking them to just squirt it with a hose. I don't like pushing
Sent from my SCH-I535 using CurlTalk App
Modified CG since Dec 2011
Growing out super short cut
High porosity, fine, unknown curl type, somewhere in the 2s at the moment
Mostly low poo
Current rotation includes:
Wash: Yes To Carrots -Condition: Yes to Cucumber, Nature's Gate Jojoba, One C - Stylers: Deva volumizing foam, Deva UDG B'Leave In, Foxy Curls Hi-Def Curl spray


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KALAMAZOO (WKZO) -- Kalamazoo Department of Public Safety Assistant Chief Brian Uridge says the fire at Interfaith Homes that killed three children between the ages of one and three was not arson.
The department issued a statement Thursday saying the fire remains under investigation, but started "with human involvement." The children were in the apartment alone when the fire started.
Investigators have ruled out weather, natural gas, water heater, furnace or electrical issues.


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Posts Tagged 'price of gold'
China to Become World's Biggest Buyer of Gold in 2012
By Michael Lombardi, MBA for Profit Confidential
Gold bullion imports from Hong Kong into mainland China increased 600% in May 2012 when compared to May 2011! (Source: Bloomberg, July 9, 2012.)
China is set to take the lead from India as the largest purchaser of gold bullion in 2012. The World Gold Council estimates that China will buy at least 870 tons of gold bullion in 2012.
Just to give an idea of how large these purchases of gold bullion are, in the first five months of 2012, China has imported over 300 tons of gold bullion from Hong Kong. Just isolating this number alone would put China as the 17th largest holder of gold bullion in the world!
As I've been writing in these pages, as the price of gold has fallen, China has provided money to its gold miners, which they in turn have used to buy other gold miners around the world. These Chinese gold mining companies then bring the gold bullion back in the country, but the statistics surrounding these imports are not published.
The only reason why we know of China's insatiable demand for gold bullion is that it is Hong Kong that publishes the statistics quoted above.
As of a few years ago, China also banned the export of its gold bullion. The country had the capacity to pull roughly 390 tons of the yellow metal out of the ground, but has kept it all for itself.
Despite the country's concerted effort to buy as much gold bullion as possible, the price of gold remains in a trading range. One of the factors holding the price of gold down is India…. Read More
Gold vs. the Bear Market; Will it End Happily Ever After?
By George Leong, B.Comm. for Profit Confidential
In the classic nursery tale "Goldilocks and the Three Bears," first put in written form by British author Robert Southey, Goldilocks ran when she came face to face with the bears. On the price charts, gold is also now facing a bear market; but will gold also run away and tank?
Looking at the chart of the June gold, the picture is extremely bearish following the recent break below $1,600 and the subsequent failure to hold at $1,550. In fact, it has been a big and steady decline since trading at a record contract high of $1,928.30 on September 6, 2011, and just below $1,800 in late February. With the decline, the June gold currently sits at 20.33% below its September price and officially in a bear market and trend reversal.
Gold failed to hold on to its base with support at $1,620 and has broken lower. Now the key is to watch if gold can hold at $1,500 to $1,525 on the extreme oversold technical condition.
The June gold is below its 200-day moving average (MA) of $1,701 and 50-day MA of $1,648. There is a bearish death cross on the chart, so there could be more weakness.
The threat now is the 11-year streak, as gold is down nearly two percent this year.
While gold is in a technical bear market, I'm not ready to give up, but then I would also be more careful in adding gold positions whether in physical gold or gold-based stocks. The reality is that the current technical picture is bearish and void of any buying interest.
The downside break at the … Read More
Why the Pathetic New Consumer Confidence Reading Is Good News!
By Michael Lombardi, MBA for Profit Confidential
The New York-based Conference Board's household sentiment index has slumped to the lowest level since March of 2009… But hold on…don't dismiss it as more bad news! It's actually good news. Sure the U.S. unemployment rate has held at about nine percent for about 30 months now. Sure, 8.75 million jobs were lost in the recession that ended in June 2009. And, with only about two million jobs created since the recession ended, the unemployment picture is not looking good. How can consumer confidence not be taking a beating?
That Gold Chart's No Fluke
By George Leong, B.Comm. for Profit Confidential
The precious yellow metal continues to hold up well on the price chart, as traders shift capital from the higher-risk equities to the safe-haven sanctuary of gold.
The Best Stocks Right Now?
The Ones That Pay Dividends
By Mitchell Clark, B.Comm. for Profit Confidential
I think it's very reasonable to say that the stock market is fairly valued at this time. A lot of news, risks and revised expectations are now priced into the market and share prices reflect all the current information. There's good value in many stocks at this time, but the question is: how long will they remain good values? Another month or perhaps another year? Nobody knows the answer.
Trading Action Repeating Itself—What
the Stock Market's Setting Itself up for
By Mitchell Clark, B.Comm. for Profit Confidential
While the price of gold and price of silver continue to be very strong, a lot of gold stocks and silver stocks have been pulling back in price. It's a reflection of the current state of things, with investor sentiment seemingly stuck in a rut. We're in a market with so much uncertainty that any call is valid and all outcomes are plausible. The stock market could completely fall apart, stay the same, or advance. A market malaise has set in and it's almost entirely due to the sovereign debt situation.
Profit Confidential — IT'S FREE!
"A Golden Opportunity for Stock Market Investors"


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10 Vegetables that Top the Glycemic Index
The glycemic index (GI), a numeric rating system that measures one food's ability to raise blood sugar against another's, is a handy tool if you are concerned about sugar in your diet and how it affects your health. All foods on the list are measured against pure sugar, or glucose, which has a GI value of 100. Only foods that contain carbohydrates have a glycemic index value.
Any food that has a GI value of 100, or higher, will raise your blood sugar just as quickly and easily as pure sugar. These spikes in blood sugar, over time, can increase your risk of developing heart disease, diabetes and other medical conditions. Not surprisingly, white bread, white rice, cold breakfast cereals, doughnuts, snack chips and other low-fiber carbohydrates are high on the GI list.
Vegetables, for the most part, are very low GI foods. Root vegetables, including white potatoes, sweet potatoes, carrots and parsnips, are the exception. Mashed, boiled, baked or fried white potatoes, without skin, are just as high up on the GI list as, and sometimes higher than, pure glucose. As a result, they can have the same effect on your blood sugar. Other starchy vegetables, such as peas, corn and winter squash are moderately high on the glycemic index.
Different varieties of the same vegetable can have different glycemic values. Processing, ripeness, and preparation techniques, such as slicing or dicing, also affect the GI. Ripe vegetables have a higher sugar content than unripe and therefore a somewhat higher GI value. Vegetables that are overly processed or strained after cooking can lose much of their fiber, which increases their GI value because lower fiber foods are generally digested and absorbed more quickly than higher fiber foods.
Instant potatoes 120
Baked potato without skin 98 - 120
French Fries 105
Parsnips 97
Sweet Potatoes 85
Corn 85
Rutabaga 72
Carrots 70
Baked potato with skin 69
Green Peas 50 - 70
Spinach, broccoli, peppers, onions and all other nonstarchy vegetables have GI values less than 55. Foods with low GI values can help manage type II diabetes and control weight. But the important thing to remember is that the GI value is just one measure of a food's contribution to good health and, as a stand-alone factor, may be meaningless for many people. Case in point: A chocolate bar has a GI value similar to that of a carrot or an ear of corn and yet it hardly makes the same nutritional contribution to your overall diet.
University of Wisconsin Extension: Glycemic Index
Harvard School of Public Health: The Nutrition Source: Carbohydrates
Jerry Sobieraj, MD, Boston Medical Center
Glycemic Index Foundation (searchable GI database)
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THIS DEAL ENDS 10/6. Lenovo once again has the Lenovo 57Y6336 Multimedia Remote With Full QWERTY Keyboard for half the price. This keyboard is wireless, has a trackball, mini QWERTY keyboard and comfy form factor.
It's $59.99 – $30 coupon (USPCO16336) + free S&H = $29.99!
Don't forget the coupon: USPCO16336 (expires: 10/6)


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Sign up for Yardbarker's daily Top 10 newsletter, the Morning Bark! Customize to get news on your favorite sports and teams.
Found February 02, 2013 on Pro Sports Daily:
PLAYERS: Peyton Manning, Adrian Peterson
TEAMS: Denver Broncos, Minnesota Vikings
TEAMS: Denver Broncos, Minnesota Vikings
NEW ORLEANS -- Denver Broncos quarterback Peyton Manning won the 2012 Associated Press NFL Comeback Player of the Year award. It was one of the most debated awards this year, with Manning and Minnesota Vikings running back Adrian Peterson battling it out for the league Most Valuable Player and comeback awards. Manning, who sat out the 2011 season following at least three surgical procedures on his neck, signed with the Bronos during last offseason and went on to throw 37 touchdowns passes with a 105.8 passer rating while completing a league-high 68.6 completion percentage. The Broncos finished 13-3 during the regular season and won the AFC West title.
Original Story: http://www.prosportsdaily.com/article...
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Deserving of the 2012 NFL Comeback Player of the Year award, Peyton Manning will instead be remembered for banging the pooch against the Baltimore Ravens
Peyton Manning Named Comeback Player Of The Year
Manning Earns Comeback Player Award
Adrian Peterson admits he wanted the Vikings to sign Peyton Manning last year
Adrian Peterson Tops Peyton Manning for NFL MVP, J.J. Watt Dominates Defensive Player of the Year Voting
Adrian Peterson Wins MVP, Manning Wins Comeback Player Of The Year
Alec Baldwin Roasts Peyton Manning, Rob Gronkowski, Brett Favre in NFL Honors Opening Monologue (Video)
Adrian Peterson wins NFL MVP, Peyton Manning wins Comeback Player of the Year
Adrian Peterson Wins NFL MVP
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This exhibition is a collaborative exhibition. Our guest curator, Jefree Shalev, found his parents 8mm home movies, from 1957 through 1968, at their home. Jefree offered…
Liz Gibson 's work The Pledge will be in the Our Shared Past exhibition, on view in the Stein Gallery from December 17, 2013 to May 25, 2014.
Folio Weekly Exhibition Artist Highlight: Liz Gibson
by Kristen Zimmerman, Registrar in Art, Artists, Education, Exhibitions
Each week, The Cummer will be highlighting each of the 50 artists represented in the upcoming Folio Weekly Invitational Artist Exhibition, on view at the Museum from August 24 – December 2. Deformity, adversity, and empowerment- these are the themes of my work. Having been born with seven fingers total, (five fingers on my left-hand and two [...]
Folio Weekly Invitational Artist Exhibition Winners Announced
by Kristen Zimmerman, Registrar in Art, Exhibitions, Special Events
The Cummer Museum of Art & Gardens is partnering with Folio Weekly to present the Folio Weekly Invitational Artist Exhibition. This exhibition will be displayed at The Cummer from August 24 – December 2, 2012.
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~ CROCHET for men ~
Crochet pattern, girl women men lace cowl pattern, scarf crochet pattern, crochet cowl pattern by Luz Patterns $4.99 #crochetpattern #crochet
I'm curious how to get my hands on the pattern. I work with a group of homeless veterans in transitional housing and we are looking for unique free crochet patterns for men's sweaters. email@example.com
Crochet Textured Throw, free pattern by Patricia Rifanburg for Red Heart Yarns. Pic from Ravelry Project Gallery. Also very pretty done in Red Heart Flecked yarns. #afghan #blanket #pillow
FREE PATTERN - This fun & simple crochet cap pattern is easy to master & is a perfect pattern to use to make hats for newborns or to donate to hospitals. Also easy to modify and give a little extra flare with different colors.


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SHARK TANK - "Episode 521" - A mechanical engineer from San Francisco hopes to catch a deal with his patented bike lighting LED system that attaches to the wheel rim for safety and utility but incurs the wrath of Mark Cuban along the way. Parents from Los Angeles tout their baby wear with reinforced knees and built-in squeakers to help caregivers keep track of a crawling baby on the move. The Sharks' reaction brings the mom to tears. An entrepreneur from La Grange, IL thinks his shoe buffing pad that attaches to a household power drill could revolutionize shoe shining, and a Rochester, NY inventor wants the Sharks to invest in his "modular laces" which enable kids and adults to customize their sneaker looks with different styles and colors. Who among these do the Sharks agree is the "real deal?" We follow up on Kazam, a pedal-less training bike by a Virginia Beach entrepreneur in which Mark Cuban invested last season on "Shark Tank," FRIDAY, MARCH 7 (9:00-10:01 p.m., ET) on the ABC Television Network. (ABC/Adam Taylor) MARK CUBAN, DAYMOND JOHN
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.


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Fort Worth Limousine Service
Welcome to Crossroads Limousine Service. We are the premier limousine company in the Dallas, Texas area because we provide our customers with quality and comfortable limousines at affordable prices. We pride ourselves in transporting our customers for various occasions such as weddings, proms, airport travel, or any other special occasion. Book a limousine today!
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Fort Worth Limousine Service offers top rated and professional Limousine Service in Fort Worth. [Read More]
- Limousine Service:
Airport Transportation, Limos & Sedans, Licensed & Insured, Any & All Occasions, Unsurpassed Personal VIP Service, Excellent Rates, All Occasions
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Fort Worth Limousine Service provides detailed tips and information on the most frequently asked questions to help you make the right choice. [Limousine Service ]
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A Good Fort Worth Limousine Service: How to Find them and What to Look For in Them
There are plenty of Fort Worth limousine service providers to choose from. Depending upon the occasion that you're attending or whether you're just in need of affordable transportation in Fort Worth, TX, however, you'll want to consider your options carefully.
A good Fort Worth limousine service for weddings may not be a good Fort Worth limousine service for corporate transportation. Ask them about what types of limos they have available. In some cases, the companies that concentrate on special occasions will have very fancy cars with a lot of amenities that are designed for those who are spending a bit of money on an important affair. If you're picking up clients from the airport and want to give them a comfortable ride back, you don't necessarily need a car with a huge sound system and a full bar. In fact, that's exactly what you may want to avoid.
If you need a car for something special, be sure that it does come with all of those extras. Some limos come with incredible entertainments systems and much more, which makes them great ways to go out on the town for the evening. If the limousine is for a wedding or another major life event, you may want something a bit more conservative, of course.
If you've got more than one occasion where a limo is needed, such as a bachelor or bachelorette party followed by the wedding, see about going with the same company for both. Finding a Fort Worth limousine service online is much easier than any other method. You can get the best selection of listings and, because these services are oftentimes booked far in advance, you can make sure that you find someone that has the resources you need on the day that you'll actually need them and that there won't be issues. Call us now to book a limousine today!


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Acne JR is a Swedish toy company based in Stockholm.
Our ambition is to make traditional, iconic, toys in a modern way.
Acne JR is part of the Acne Family company group, founded in 1996,
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Good thing Stephon Marbury's making bank playing ball in China -- because his L.A. mansion was just sold at a foreclosure auction.
According to new court docs, obtained by TMZ, Stephon owed $3.1 million on the 7-bdrm 8-bath 8,000 sq. ft. L.A. property -- and the house was just sold to a lucky buyer for $2.275 million.
The docs don't say whether the bank plans to go after Marbury for the balance -- or if this settles his debt.
Stephon just won a championship playing basketball for the Beijing Ducks in the Chinese Basketball Association -- so it's unclear if dude's even aware this happened. If not, consider this a memo.
And can you believe it -- it's been nearly 3 years since Stephon went on the Internet and ate Vaseline in front of thousands of people. Those were the days.
"Lucky" home buyers in California? Cali home prices are a joke compared to most other home prices in the U.S. I don't care what kind of a house a person's looking to buy in Cali.
yeah i remember seeing him on justintv eating vaseline,, i also have video of him smoking weed and then later buying shirts and talking about smoking weed..
These poor bro's never had their daddies around to show them how to BALANCE A CHECK BOOK!!
A van on Crenshaw.
Another stupid moron who thought that basket ball was more important than simple math and banking skills.
California is a non-recourse state. In other words, the banks can't come after him for the money they lost. You guys work for Harvey...he's a lawyer. Ask him before you put out bum dope.
I just can't muster any sympathy for mansions in foreclosure because idiots with temporary $$$ do not understand these huge boxes actually have to be paid for.
After watching that clip I understand how he blew the money. He's an IDIOT! I bet his developmental age is somewhere between 11-13yo.
watching him coming unglued on justin tv was internet gold.
Okay look. I don't think we even sold our house in LA yet, so I don't know why people are always telling lies. Just give him a break. You just don't understand what he went through and I don't think any of you will ever cuz u are not him!!!! U MAKE MISTAKES AND YOU WANT TO BE FORGIVEN FOR THEM !!!!! And so do other people.
FYI this was just his vacation home he owns an even bigger mansion in NY and according to GQ owns $75 mill in real estate including buildings that are rented 2 Homeland Security- I think he's doin just fine!


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Look how they turned Mitt Romney, a successful businessman, ex-governor, a big giver, into a dunce and horrible person. While proclaiming our liar-in-chief as the person we want for a leader.
A remarkable book titled Gifted Hands tells the personal story of Benjamin Carson, a black kid from the Detroit ghetto who went on to become a renowned neurosurgeon.
At one time young Ben Carson had the lowest grades in his middle school class, and was the butt of teasing by his white classmates. Worse yet, he himself believed that he was just not smart enough to do the work.
Fortunately for him, his mother, whose own education went no further than the third grade, insisted that he was smart. She cut off the television set and made him and his brother...


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Fugitives of the Week
Crime Solvers needs your help this week to catch the following two fugitives.
Lekeisha Lanette Cary is wanted for Fraudulent Conversion of Rental Property. Cary is a 25-year-old, 5 feet, 3 inches tall, 205 pound black female with brown eyes and black hair.
Chester Allen Haskins is wanted for a Probation Violation on the original charge of Distribution of a Controlled Substance. Haskins is a 42-year-old, 5 feet, 7 inch tall, 220 pound black male with brown eyes and black hair.
Photos of these two fugitives and many other wanted men and women can be seen on our Web site at crimesolvers.net.
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Business Development Institute
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Meet Melanie Witkower, the future of social TV - Posted May 31, 2013
At Lost Remote we're very lucky to interview big names like Mark Cuban, MTV President ... [Lost Remote]
The Social Facets of Workplace Communications - Posted June 29, 2012
"Social media is evolving so rapidly, but the enterprise space has a lot to do to catch up." observed Kelli Carlson-Jagersma, VP at Wells Fargo Bank. David Grossman, founder and CEO of ... [PRNewser]


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The Technology Chronicles
News and views from the digital frontier.
Posts by Author
Toddlers using, breaking parents' mobile devices more
As Apple gets ready to launch sales of the iPhone 5s, parents may want to take a look at the risk of their children breaking or misusing devices. A study conducted in June by SquareTrade, a San Francisco-based warranty protection company, found that more than 50 percent of American parents have had their mobile phones, […] [Read More]
Ashton Kutcher and 'Jobs' by the numbers
Ashton Kutcher's latest role in "Jobs," the biopic about the late Steve Jobs opening in theaters Friday, has been the subject of criticism and intrigue. The 35-year-old actor has become quite entangled in the tech world, and has invested heavily in the tech industry through his venture fund, A-Grade Investments. Kutcher has called the Apple […] [Read More]
Salesforce, Bay Area companies top Forbes' 'most innovative' list
By Jessica Floum Bay Area companies topped Forbes' list of the World's Most Innovative companies, taking three of the top 10 spots and six spots overall on the list of 100 companies, released by the business magazine Wednesday. Salesforce.com, the San Francisco cloud computing company in sales software, was named the world's most innovative company […] [Read More]
Facebook trio tops list of wealthiest 'technopreneurs' under 30
Silicon Valley has no shortage of ultra-wealthy, ultra-young (considering their wealth) individuals. The young billionaires and multimillionaires on this list — compiled by Wealth-X, an intelligence provider that shares the lowdown on the richest of the rich — have set the bar high and impressed us all with their deep pockets, innovation and early success. […] [Read More]
Social media marriage proposal – a match made on Reddit
By Jessica Floum Reddit users who troll the site looking to down vote posts and write negative comments have found a new target in the 26-year-old Stanford graduate student who proposed to his girlfriend on the social networking site Monday. Known as SirTechnocracy on Reddit, Malcolm Collins, 26, proposed to his girlfriend Simone Smith by posting a gallery […] [Read More]
No BART Monday? How about a boat?
Just in time for the start of a possible BART strike, boat-sharing service Boatbound has partnered with land-lubber sharing firm Uber to offer boat rides across the bay for commuters Monday morning and evening. Boatbound, a brand-new peer-to-peer boat-renting service in San Francisco, says it will have a number of boats out on the water […] [Read More]
BART strike parking? There are apps for that
By Jessica Floum The BART strike has forced many commuters back into their cars, and back to facing the bane of all San Francisco drivers: finding a parking spot. But rather than circle the city endlessly looking for a lot or spot, just check your smartphone. A number of apps provide up-to-the-minute intelligence on those […] [Read More]


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A lawsuit against McDonald's alleges a child ate a used condom he found in the play area of one of the chain's Chicago restaurants.
The suit was filed Wednesday on behalf of Anishi Spencer and her two sons, who were 3 and 2 years old at the time of the alleged incident in February 2012.
The mother alleges the 2-year-old coughed up a piece of the condom and that both children required medical treatment.
The suit accuses McDonald's of failing to remove harmful debris from an area used by children.
McDonald's said Thursday it was investigating. It added in a statement that "providing a safe, clean environment is a top priority."
The woman's attorney, Jeffrey Deutschman, says he tried for months to reach a settlement but got no response.
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Shared Webpage: Harlem International Film Festival
NBPC 360, Tech Meets Film @ Silicon Harlem
NBPC 360, Tech Meets Film @ Silicon Harlem
Harlem Week kicks off with a 'Great Day in Harlem' on Sunday
State of African-American Literature- Harlem Book Fair
Harlem Rent Prices Soar To New Records |
Chief of Harlem Children's Program Will Step Aside - NYTimes.com
Harlem International Film Festival
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From Harlem, To The Ford Foundation |
Christopher Emdin: It's Time To End the Harlem 'Fake' | The FICKLIN MEDIA GROUP,LLC
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Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Productlimited to 4 SKUs on two "Best When Used By" dates of February 20, 2015 and February 21, 2015. Click Here.
PREHEAT oven to 400ºF. Heat dressing in medium skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring occasionally. Add tomato paste, raisins and olives; mix well. Reduce heat to medium; simmer 10 min. or until liquid is absorbed, stirring occasionally.
MEANWHILE, prepare corn muffin batter as directed on package; set aside. Cut six 10-inch squares from banana leaves; reserve trimmings for later use. Holding 1 of the banana leaves with tongs, quickly pass leaf over gas burner on medium heat several times until pliable. (Do not overheat leaf or it will become brittle.) Spread about 1/4 cup of the corn muffin batter into 3-inch square in center of smooth side of banana leaf; top with about 1/3 cup of the meat mixture. Fold over sides and ends of leaf to completely enclose filling. Repeat to make six packets. Tie each packet with a thin strip from the banana leaf trimmings. Place on rack in 15x10x1-inch baking pan.
BAKE 20 min. or until wooden toothpick inserted into centers comes out clean. Cool 5 min. Serve with the sour cream.


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CSAC, along with a broad coalition of associations and child welfare groups, is working to bring Child Welfare and Foster Care Services back from the brink after the Governor vetoed $80 million in CWS funding last fall. Counties can help by participating in a quick and easy electronic postcard campaign.
Unconscionable cuts that harm abused and neglected children have increased their risks, thanks to the governor's veto of $80 million for child welfare services. The veto cost the state another $53 million in federal funding to protect children. That's a $133 million blow to children who already deal with loss on so many levels.
The Senate heard the Governor's ill-conceived trigger cut proposals today in Senate Budget and Fiscal Review Subcommittee No. 3. After extensive public testimony, the Subcommittee voted to reject the Governor's proposals to completely eliminate In-Home Supportive Services (IHSS), CalWORKs, and Transitional Housing Program Plus (THP+) for former foster youth. Read about CSAC's testimony.
Governor Schwarzenegger was within his executive authority when he vetoed millions of dollars from a budget agreement (ABX4 1) last July, says a state appellate court. A coalition of social services advocates, unions, and Senate Speaker pro Tem Darrell Steinberg had sued the Governor over seven of the surprise vetoes – which included reductions in [...]


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Why everyone needs to work in a restaurant... [moved from General Chowhounding Topics]
- cocktailqueen77 Jun 7, 2007 12:14 AM
This has been a topic that I have thought about for awhile, and am wondering what everyone else (restaurant workers or non) have an opinon about. I think everyone should put in a two year internship, in any type of restaurant, to truly understand the behavior on both sides. There is so much that goes on ("behind the scenes") in both points of view. Good and bad.
What is the number one "event" that we partake of? Going out to eat. The majority of diners have never worked in a restaurant, alas never really understanding the "inside" of what really goes on and how hard of a job it is. Thankfully, from what I have read, alot of you 'hounds really do understand. Yet to really bust your a** in a restaurant, comfort both front and back of house, be a problem solver in so many ways while remaining calm in extreme situations...we really do so much in so many areas. We are the ultimate major (marketing, phychologist, business, accountant, etc, etc...) rolled into one!!
I want to know what those in the industry feel towards a community that will understand all that happens (and may have been through) in a restaurant. And what those have never worked in this wonderful business think of not working in it. What knowledge have we gained or lost by our individual experiences? Is working in a restaurant beneficial to our appreciation to those who work in them?
Good point, but this could probably be said for most professions out there. My folks just retired from teaching, and they, too know what it's like to be over-worked and under appreciated. I served my way through my bachelor's and now am working on my master's. I find that sometimes I have higher expectations of my server - because I know what he/she *should* be doing. There are other times though when I find myself to be more forgiving because of my personal experience. I think you make a broader point that can be applied to most walks of life: there is much more that goes on behind the scenes that the everyday person is unaware of. When we can, we should try to think of that and consider it before jumping to any major conclusions about the individual and the profession.
re: enbell
I agree. I work in the heat and air business and everyone has either heat and/or air in their house and people in general have little respect for us (I was surprised at how much people expect for nothing) and little knowledge about their systems and what servicing entails.
wow... great posting... i worked my way in college as a hostess for at a great restaurant in la... i didn't want to do food service, but the place wasn't a chain, and it wasn't bad... it was actually a good place and we had clientle from bel air, beverly hills, brentwood, industry folks, etc....
i was making a little more than minimum wage at the time and am now a "professional." i will have to say, that the hostess job was one of the most tiring jobs i had, but it was also very very insightful.
i also did retail before and there's something about working a restaurant and really learning about behind the scenes...
i am patient with the servers, i try to give them the benefit of the doubt, and i also make sure to communicate with my server about what my needs are (sauce on the side?). i really appreciate the servers...
also, at the same time, i don't appreciate rough attitudes from servers, 'cause i've been on that side... and just in general, i tend to want to respect other people =)
and i don't think people should look down on people who are in the service industry... they all worked so very hard.. and it's TIRING... =)
re: kinipela
Working in a restaurant isn't in the same realm as surgeons or lawyers. Visa versa, to say the least. Every career choice has its appreciation and its critisism. But working in a restaurant is still something that I believe everyone should do for a time in their life. Just for the fact that it one of the top leading (and alluring) industries today. Kudos to everyone else out there. It all comes full-circle...
re: jpschust
As a former resto worker and owner, I have to agree. Every job has challenges and rewards. Servers are not martyrs and line cooks are not essential to the smooth functioning of our whole society. They got into it for the money and if the work/rewards ratio isn't what they want, time to find a new job.
I waited tables for years, have worked as a short order cook and as a baker/pastry chef. I agree that having been on the inside in the restaurant business does make me more sympathetic when I am eating out and I am much more likely to tip over 20% than my dinner companions.
But - I'm not always so agreeable when I get bad service, because I know how easy it is to do it right. I can't stand it when the server doesn't apologize for a mistake! And some servers are lazy, blame everything on the kitchen and think I can't tell. Sorry, but that won't fly with me.
Having worked front and back in the business I learned that waitstaff and cooks certainly don't appreciate each other. It's true what other posters have said - none of us realizes how hard it is for the other guy!
One thing I try to do is give a complement to a manager when things go well (in addition to my tip). If a server is good and you tell management they reap all kinds of rewards for that - better shifts, better tables.
I agree with the sentiment of this topic and also agree that it really does apply to so many jobs, situations, etc.
For me the bottom line is that I'll never have a complete understanding of what everyone does or what situations folks are in, nor will others know all about my life, and if we'd all just give each other the benefit of the doubt, try to be empathetic and kind, it'd work out reasonably well. Golden Rule and all that. Doesn't mean we have to be doormats, we should all expect to be treated considerately, and to treat others the same way.
I would think most adults have enough life experience to know that there's usually more than meets the eye to most anything we do. I don't have to do your job to understand that it, like so many others, can be very difficult and requires many skills. I respect you already.
re: xena
<For me the bottom line is that I'll never have a complete understanding of what everyone does or what situations folks are in, nor will others know all about my life, and if we'd all just give each other the benefit of the doubt, try to be empathetic and kind, it'd work out reasonably well.>
Love that statement!! That is the bottom line.
Going beyond the resto biz, I think working in any service industry is a valuable education. It makes me crazy when I see people treat others badly, just because of what they do. For instance, how often do you see someone completely ignore the guy mowing the lawn, the maid vacuuming, the bus buy bussing... Why is it so hard to smile and nod, or at least acknowledge their presence?
My years in the resto biz taught me to have patience, to respect everyone no matter what, to be able to talk to everyone. And I know that those years have made me extremely marketable in the fields of sales, communications, and marketing.
re: mojoeater
Thank you-mojoeater-for answering my questions. This is not a topic that it meant to bash any other industry. I know that everyone else has learned valuable information to be applied to life from many different areas (and not a restaurant). Certainly chefs, butchers, and more "behind the scene" people in the business deserve much credit as well. As does anyone for that matter, whatever their business. But this is a network about food-relating to restaurants in a major way.
I see working in a restaurant as an outlet to many things I might have never considered or tried. Wine, for instance. Years ago I thought it was vinegar, now I am going for my certification (one step of many!!) to The Court of Master Sommeliers. I also am going back to school for my MBA in marketing and advertising. Without the "on the spot" experience, or people skills learned in a restaurant, I would have thought that major would be right for me.
re: mojoeater
The only resto biz experience I have (fast food doesn't count) is working one month at the first Kosher deli-restaurant in Minnesota. That, in itself, was an interesting experience. We tried waiting tables one night instead of having people order at the counter. It taught me I could never work as a waitress because I could never remember who ordered what (even having written it down). Waiting tables is a skill not everyone possesses.
Working in a group home where we were required to model good etiquette to the residents put me in the habit of saying please and thank you to everyone. Working in some form of Customer Service my whole life lets me know how hard service people work. I always thank the people that bring me my food, clear my dishes, etc. It not a hardship to me and it helps them feel appreciated. Same for other services.
We do create our own karma in the world (at least to some degree).
Nope. Its simply not that important. Further, its not unique...many people bust their a**es all day long, harder than those that work in restaurants.
I've worked in restaurants in just about every role there is, as have many who post on these boards. The problem is not that people don't know how restaurants work, the problem is a lack of basic respect and politeness shown to people. In a restaurant, its more highlighted because its an area where the diner can directly effect the amount of money a server or bartender gets at the end of the transaction.
People shouldn't be forced to work any particular job to gain an understanding of the job....rather, they should simply be taught from childhood to respect the work others do and to try to be decent and polite to people.
re: ccbweb
And yet, there's an assumption -- as elucidated by enbell up there -- that servers are serving because they're not doing what they *should* be doing. I teachhave a master's and am matriculating toward a PhD, and the only way to maintain my chowish lifestyle is to serve a few days a week. It absolutely sucks when customers assume that because we're servers, it's all we're intellectually equipped to be. And that *is* a common assumption.
re: ctscorp
Maybe I'm different then because when a server approaches my table, I only assume that this person is working to earn a living just like me (although in a different type profession) but I make no assumptions and draw no conclusions about why somebody would choose that industry. It isn't my business and I don't care because I'm not entitled to know my servers life story. I try to not be a pain and will usually leave a 20% tip if all goes well. If not, that is a story for another thread but I don't need to work in a restaurant to know that we all deserve to be treated with respect and dignity at our jobs no matter what we are doing. It is the least we can do for each other.
re: ctscorp
I'm also working on a dissertation, and I've waited tables before depending on funding. Many people were always amazed when they found out I had a B.A., let alone an M.A. and was working on a Ph.D. (They didn't usually say anything, but you could see it on their faces). It was a casual, high-volume, locally-owned place, so some people wanted some friendly conversation which is the only reason the subject ever came up. And you do have to be pretty smart to be a good server, though not all smart people are good servers. You do need to have a pretty definable skill set.
re: ccbweb
Exactly--it's the lack of empathy, respect, overall, not just towards people in the restaurant business. Someone who is rude to a server is equally rude to a bank teller, to a police officer giving them a ticket, to a receptionist, hairdresser, etc. If anything I'm probably friendlier to a server because they have direct access to the food I'll be eating. Always be nice to those handling your food.
re: chowser
ctscorp and chowser you both are so right.
re: ccbweb
Agreed that many other professions work harder than those in a restaurant. Agreed that being taught at childhood respect and consideration are high quality traits. Forced to work any particular job...just a saying. I'm sure other professionals have that thought every now and then.
re: cocktailqueen77
the only "other professions" who work harder for less compensation would have to be-- farmers. maybe everyone should have to do a farm internship-- we'd certainly all know more about where our food comes from.
i whined about only having 5 days off one year, then realized that farmers don't get that. a great portion of doctors and lawyers dump work onto interns, nurses & secretarial staff, take a month off each year for an overseas vac. & enjoy 3 hour dinners with the mistress, while being on an expense account AND being on the clock-- i've served a lot of them.
it is this misplaced "professionals" vs "non-professionals" that leads to a lot of the current disrespect heaped upon restaurant personnel and working-class people as a whole-- it's just that restaurants happen to be the point of interaction.
re: soupkitten
Well....teachers work hard for very little. Nurses in many areas work their butts off for very little pay. And, please, lets not go disparaging the vast majority of doctors and lawyers who work hard and don't treat coworkers or employees like dirt. Of course there are some who do, but virtually all of the people I know who do those jobs work their own butts off for what they earn and take their work very seriously. My boss is a doctor, he doesn't dump work on anyone.
There are jerks in the world. It doesn't have to do with what they do for a living. Requiring people to work in restaurants (or in anything) won't teach them a thing if someone doesn't teach them something. Parents and/or guardians...that's the key.
re: ccbweb
i agree that respect needs to be taught by parents; on the other hand some people who have bad upbringings can learn to respect & value themselves and others later in life & restaurants are a good place for that-- worked for the man i married. not everybody has the cleavers as parents teaching right from wrong, nuff said.
my response was to the statement that other professions work harder--
last time i checked:
teachers get several months off each year, plus sabbatacles
the nurses unions prohibit scheduling too many 12 and 16 hour shifts during a week (my dad was a nurse by the way, & his union won a federal lawsuit against some m.d.s who had cashed in on tax dollars claiming to have done procedures on incarcerated patients that were in fact done by the nurses-- over a course of 7 years--lets just say the figure stolen had 2 commas)
no not all m.d.s and lawyers are dishonest, abusive or otherwise bad, yes a lot of them work very hard-- they get paid VERY well, and can and do take great, fab-o vacations-- good for them.
it is incorrect to make the generalization that was made with regards to other people working harder than restaurant personnel. yes, your average surgeon may work harder than your average cocktail waitress, but i suspect that isn't true when it comes to many chefs, who typically work 12-16 hour shifts 6 days a week, work on holidays so the m.d.s and lawyers can eat out with their families, and don't get those fab-o vacations. hell, they don't even have health insurance.
re: soupkitten
I respect the heck out of people who work hard and people who work in restaurants are certainly many of those people. To that end, I have nothing but support to offer them and try to be a good customer.
As to arguments about who works harder, especially when it comes to teachers, nurses, doctors....in my mind its a non-starter because the stakes aren't in the same universe.
I love food and cooking and love to go out to eat. I love to talk about food and cooking and about going out to eat. But apart from the fact that restaurants offer a means for people to earn a living, they simply aren't as important in society as schools and hospitals and doctor's offices...or at least they shouldn't be.
The parts of this discussion that touch on showing respect for others and the jobs they do is important and restaurants are a good example of where that can and should happen. But we should try to carry that respect across professions (and we'll define that as anyone who works). Who works harder isn't really revelant...we should show respect to people because they're people and we should show respect for people doing their jobs because they are people who are trying to do their jobs.
re: ccbweb
LOL! ironically i checked back with this thread to give an update on my week/ working hard-- i could tell you, but i suspect you wouldn't believe that people in restaurants work that hard, 60+ hours/ so forth. this week i've had absolutely no time to sit on my butt and look at chowhound, let's just say--
only to find that now the rules have changed-- now it doesn't matter how HARD you work, it's how IMPORTANT your work is. . .
i'm not trying to put down anyone's work, i just responded to the idea that people in restaurants don't work very hard-- that's just flat out not true, and i thought that it was pretty much common knowledge. i was trying to inform you that despite the contents of your plate appearing before you like magic, that many people's labor, experience, talents and attention had to be focused in order to serve you that dish-- then after you leave more people will work to clean up after you and restock everything for your next visit. elves don't come in and do the work. 12 hours on your feet in a 120 degree kitchen, with visible salt crystals on your face, chest and back-- that's nothing nice. that's HARD work. then you gotta mop the floors at the end of it.
you say that you respect people who work hard in restaurants, while in the same breath saying the work of feeding people isn't really important-- it's hard to argue with your underlying point: the work of medical professionals especially is incredibly important. my dad took great pride in his service to wounded soldiers, and later in his career, to helping people deliver healthy babies. . . but to completely write off the work culinary professionals perform, you know, i don't think that's right. i think that restaurants ARE a vital part of our (and every) society's fabric, and if food wasn't important to people culturally and spiritually we'd all walk around with a drip i.v. nobody would talk about traveling and enjoying other cuisines, nobody would teach their children family recipes from the old country, nobody would spend extra money to make a loved one a special dish for a birthday or homecoming celebration. food IS important, & restaurants are a great deal more than "a means for people to earn a living," and i think anyone who's ever posted on these boards could tell you that. for example, the 250 new high school graduates that we served their first american picnic to on tuesday-- they might not ever get that meal, cooked outside in a park like that, ever again in their lives, but it will give them insight into american society as they begin their careers in this country, and i doubt they will forget what a fun day it was, outside with their classmates. it was less fun for us in front of the five foot long, 300 degree grill, of course, but we worked hard (10 hours that day, including lots of lifting and carrying thousands of pounds of equipment and food by hand) so that others could have a good time, and i for one think that it's important work to feed and serve people, allowing them time to enjoy the company & conversation of family and friends. people have a basic need to feel nourished and cared for, and that is what we strive to do.
i was going to write that i don't really care whether you think that the work i do is hard, or whether it is important, or not-- i realize now that that isn't true. you say that people in restaurants don't work as hard as ____. when i disagree with that, you say that it doesn't matter who works harder, but some peoples' jobs are more important than others. you're talking about respect, but you don't seem to have much respect for the multitude of ways in which working in restaurants is different than working as a lawyer, teacher, or nurse-- i think that was the point of the thread to begin with; that and having some idea of what goes in to that dish getting on the table in front of you: all of that hard work, by so many people, to serve you and let you have a good time with your dining companions, all of that hard human work for such an unimportant plate of food.
re: soupkitten
Wow...I think you make the best point out of all the posts, and have very honest and straitforward intentions. Soupkitten-I would be honored to work with you any day of the week.
re: soupkitten
I didn't convey my thoughts very well and I apologize for the implication that people in restaurants don't work hard. Or that its not important work. I looked back at my comments, and I don't think I ever argued that people in particular jobs worked _harder_ than those in restaurants. I've done the restaurant thing full time for several years. I managed the front of the house and cooked. Did the 120 degree kitchens and the 12 or 16 hours days. I get it. I really do. I was trying to point out, generally, that there are lots of jobs that people work very hard in but end up being essentially invisible to most people in day to day life. The overall gist of this thread is right...doing one of those jobs would (ideally) help someone to understand not to let anyone end up being invisible.
As I said, I have worked in restaurants and I have taught and done several other jobs. Restaurant work is hard. Period. So is teaching and so are lots of other things. Just like cooking and serving food has a lot of backround work that most people don't get, so does teaching and practicing law and being a doctor.
So, soupkitten...I know what you do is blasted hard. (I sincerely do not mean that in any way other than totally honestly.) Its also important in many ways and I shouldn't have suggested otherwise. In trying to leap to the defense of people who do other work (and close friends of mine who do those jobs) I disparraged the kind of work you're doing now. I apologize.
re: ccbweb
hey no problemo ccweb-- and i'm sorry if i came off badly with regard to others' work as well--your close friends-- it was not my intention to come down on anyone while trying to make my point, though i know i can be a bit brusque when something is getting to me. sorry to Chris VR in particular--i count as family members many educators including some grade school teachers, an elementary school principal, and a professor of sculpture. they work hard, change lives, and enrich the world in a way that can't be measured-- maybe that's why teachers tend to be so underpaid!
ccweb it might be dumb but i feel so much better now that it looks like we are on the same page. my apologies and best regards back at you.
keep up the good work, everybody!
re: soupkitten
Most teachers, at least ones in the first 10 years of teaching, don't get the luxury of months off. Almost every teacher I know needs to find summer work (camps, SAT prep) to fill in the gaps in their absurdly low salaries.
Not sure why it's necessary to make a stand on saying restaurant folks have a worse deal than anybody else. We all work hard. We're all unappreciated. We're all underpaid. That's life.
re: Chris VR
It's not all about the money. People choose their professions based on a lot of intangibles. If teachers are unhappy with their "absurdly low salaries," they can take their college degrees to the private job market and do something else. They have to be ready for the trade offs. No job is perfect. When there's a shortage of teachers, municipalities offer higher wages and benefits to attract new teachers. Basic supply and demand.
Lots of chefs and restaurant owners don't make much but they do it for the love of it. Farmers love working the land and don't have much cash in their pockets. How many of us could be making more doing something that would make us unhappy?
The goal is to do what you love even if you make less money or have to work harder. If you stick around and complain, you only have yourself to blame.
re: MakingSense
You'll get no argument from me. I worked for low-paying, non-profit type jobs for years. No job is perfect, as you said. Each job has its benefits and disadvantages. That's life, suck it up and accept your lot. If you don't like the hand fate has dealt you, do what you need to do to make a change in your situation.
re: soupkitten
Only in America would someone think a waiter/waitress has the second hardest job for the lowest compensation (there are military fighting in Iraq whose families are on food stamps, a job that is 24/7, too). I agree w/ all ccbweb says about respecting all professions and not demeaning any, for all the hard working people in that job. I know someone who trained as a chef, btw, and became a waiter because it paid much better. Empathy for all jobs goes a long way.
Wow, so the things mrs jfood and jfood have been trying to instill in the little jfod for the last 22 years could have been accomplished by a 2-year internship in a resto? Only kidding. Most of the hman qualities that people have mentioned in this thread are taught by parents, teachers and mentors, whether a line-chef, a religious leader or an inspirational teach in school. To state that these qualities can only be learned in a resto is, quite frankly, a slap on most other businesses and environs.
And no, going out to eat is NOT the number one event in jfood-land. it is background to other events that are important. Spending time with freinds and family, kicking back after a long day or week with loved ones, paying others to prep/cook/serve/clean, and most important enjoying the time away from the daily pressures of life.
Jfood thanks everyone who touches his life, and says hello to most people in retail stores, grocers, etc. But he has never worked in a resto and learned these traits from Mrs jfood and the little jfoods.
If one needs a resto environ to learn how to treat people, please take the internship. if you can learn these traits elsewhere, enjoy restos for the atmosphere and the other items listed above.
re: jfood
Initially it wasn't said that life lessons can only be learned by working in a restaurant. I believe it is just a broad overview that working in this business brings about more understanding, that of which can be related to aspects later on in life. The title is wrong, I see that now. In my personal opinion, teachers deserve more credit than any other profession.
I never implied that manners can only be learned by working in a rest. Just a certain appreciation towards the business that those who have worked in them acknowledge and understand. This was meant to those who have worked in a restaurant environment and what they have learned that applies to their life now (whether still in the biz or not).
re: cocktailqueen77
thx CQ77. as jfood looks back at people who changed his life there are many and working in different jobs throughout life all adds to a sense of who you are and how you treat people.
Restos are a great place to learn many of these because of the constant and numerous touch points with custos. It is a very valuable lesson, just not a life's requirement.
re: cocktailqueen77
I'm not sure that simply working in a restaurant gives most people any real understanding of the business overall. A lot of workers look at their paychecks and think the owner is getting rich, while they wouldn't know a triple-net lease if they fell over it, have no idea about workman's comp, think nothing of pilfering a steak or two, quit jobs with no notice, etc. Being a waiter and understanding the bottom line may be two different things.
Good learners and good teachers are found in every profession not just restaurants and school systems. You get out what you're willing to put in.
re: MakingSense
i think i'm replying to the entire thread..
since the original post was limited to restaurants, maybe it depends what restaurant you work in? i worked in a very very nice restaurant throughout college and that's actually where i developed my more refined palatte =) i was pretty young, but i learned hwo to make great food because the chef would teach me. also talked to a few mainstays of bel air and beverly hills and learned a lot of their thriving lives =) i was in charge of closing out and seeing what the profits and losses were.. so my experience was apparently unique.. and as i mentioned earlier, i'm a "professional" now and i still think that the restaurant job was my best ever =)
of course you get this wherever you work, and it is most definitely true that you get out what you are putting in. and of course it depends on what type of person you are (i tend to want to learn wherever i go). and of course like everyone said it matters what kind of upbringing you had...
i think cocktailqueen77 thinks it's a good idea for some, but not a requirement.... =)
re: kinipela
Great learners like you will get something from every life experience. But working in a restaurant isn't going to be the Road to Damascus for rude jerks. They're not suddenly going to learn how others feel and interact better with their fellow man. The old GIGO rule - Garbage In, Gargage Out - and the best thing the restaurant can do is get them out of there as quickly as possible.
Empathy and good manners start at home as jfood pointed out. Can people unlearn a lifetime of bad habits? Whether they are the servers or the served, some people just don't know how to behave in a civilized society.
While I don't think that everyone needs to work in a restaurant, I do think it would be extremely beneficial for restaurant reviewers to spend time on the floor.
Ridiculous, what is this Russia?
I have worked in a restaurant as a manger, and as a line cook for 10+ years, before I thankfully got out, & I dont think everyone should be forced to do anything.
I hope my own daughter is able to avoid the restaurant job route. Why,? because although at times working the line was alot of fun & I made some good friends, the hours were terrible, and the pay even worse. I decided Id rather be the one eating out on a Friday, or Saturday night instead of the one stuck working.
For me working in the restaurant industry served 2 purposes only, 1) paying the bills at the time I worked there, & 2) motivation for finding a job with better hours, and better pay.
re: swsidejim
Saying everyone should have working experience in the biz is like trying to force everyone to wear the same style shoe. It doesn't work, some people simply would hate it and not do it. I have extensive experience in the food business and what I got out of it was: MONEY, knowledge of food and drink, liberal education in psychology, exercise and FUN. Great when you're young on your way to something else. I do think that experience has aided me in furthering my interest in food and also being more tolerant and discriminating when dining out. Some servers are naturals, some are horrid, just like any other profession. Work is work but hopefully it's also fun.
re: hitachino
I've been a server and a teacher as well. Certainly being a teacher (or at least trying to be a good one) is incredibly difficult and challenging, much more so than waiting tables. And while I am often dismayed by the lack of respect teachers get, the overwhelming and almost constant disregard and disrespect you get while waiting tables can be just awful. I think it's that level and type of disrespect that motivated the original poster to wish everyone had to do the job, in hopes that people wouldn't treat servers so badly.
Yes, there are lots of hard jobs out there. hundreds of thousands of difficult jobs. Yes, servers choose to do what they do. I did. it treated me well. I'm glad I no longer have to and thankful that I can fall back on it.
OK, folks! I don't think cocktailqueen77 is REALLY saying everybody HAS to by mandate work in a restaurant. Nor is she saying it is the *hardest* job. I think her point was: did we think that "to truly understand the behavior on both sides" would one have to have worked in a restaurant. That's all.
And she makes a point that one isn't "simply" serving; there's much more involved and requires multiple skills. She did not say this was the only job like that, I think she was trying to point out that a lot of diners do not appreciate this fact.
She also asks of those who have worked in the industry, did they think that made them appreciate other restaurant workers more. For me, the answer is yes.
I guess I am not understanding some of the points being brought up or some of the tone of this discussion...
re: chaddict
oh yay =)
i thought i was the only one completely lost on this topic... hahaha i was thinking that it came up with a whole new life of its own....
chaddict, your points are exactly what i was thinking... i didn't think she was mandating such actions... i think at one point she even posted that she didn't mean REQUIRED.. thanks for speaking up chaddict =)
re: chaddict
Not every post is directed towards cocktailqueen and what she's said, many subthreads and thoughts by different posters to other posters. I thought cocktailqueen handled posts directed to her well. :-) Yes, as she pointed out above, working in any profession is the key to understanding it, not just the restaurant business.
re: chowser
I realize there were subthreads but some things directed at her (why am I assuming it's a she?) were a bit off-base.
re: chaddict
I assumed "she" also but I guess cocktailqueen could be a guy. Now that could be an interesting job to try out (totally serious on that).
re: chowser
Hey there guys-or girls, chowser and chaddict...=) !! Just so it clears the subject up: female, I am. I guess you never know, but thanks for bringing some humor to this thread!! And also thank you for helping to emphasize some important points that others seemed to have overlooked, or not bothered to take into consideration.
goofy topic. i washed dishes, waited on tables, even cooked some.
also spent time as a soldier, legal clerk, writer, photographer, newspaper reporter, editor and lard-ass bureaucrat. lots more stuff but you get the idea.
bottom line? get over yourself. hit the road, travel (especially international) broadens.
re: Sam Fujisaka
Thank you all for your thoughts and comments to the original post. Whether or not you agree, it has been quite interesting to see how many different opinions have come from this. Freedom of speech-a beautiful thing...especially anonymous freedom of speech.


text:
XenaManager is the free software that you use to generate and analyze traffic on the Xena test equipment. XenaManager supports an unlimited number of end users and multi-user environments. It is provided free of charge with all Xena testers and supports standard IETF RFC test suites and has a complete scripting command language for accessing all Xena tester features.
1. This video shows you how to download, install, connect and set up a stream in less than 5 minutes.
2. This video shows you some tips and tricks for using the XenaManager GUI.
Every Xena chassis has a dedicated standard 1G Ethernet management port connecting the chassis to an IPv4 network, through which the equipment can be discovered by the XenaManager software. Hardware resources can be reserved down to test port level granularity from multiple simultaneous XenaManager sessions. XenaManager makes it easy for lab managers to perform software and firmware upgrades, eliminating the need to directly interface with the equipment.
All features of the Xena equipment can be enabled and accessed from XenaManager, which provides interfaces for configuring chassis and test port properties, defining advanced traffic streams for traffic generation, specifying filters for incoming traffic, performing real-time capture of packets, and for displaying and analyzing traffic statistics. XenaManager's packet editor function supports both standard protocols and byte-level packet definitions.
See the XenaManager datasheet.
© Xena Networks ApS, all rights reserved


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Reader Comments (Page 1 of 1)
Sorry, but I don´t know why you are so angry or sad about this change.
-You enjoy 10 man raids? Great, in Cataclysm you will be able to run them, and the loot per players ratio will be the same as in 25man raids. The gear will be the same, because it will be as hard (or easy for some) as 25man raids.
-You enjoy 25 man raids? Great, in Cataclysm you will be able to run them, and the loot per players ratio will be the same as in 10man raids. The gear will be the same, because it will be as hard (or easy for some) as 10man raids.
Wait, you say that you deserve better reward from 25man raids because they are harder to organise? You say that in WotlK, you won´t say that in Cataclysm (unless you are a brain-less troll): expansion after expansion, raids are easie to organise. TBC - no more 40man raids, WotlK - even casuals can go pretty far in the hardest raid with gear only from heroics, and from what we heard now: Cata - short raids (able to group with people with limited playtime), more raid (less people locked-they did an other raid earlier in the week).
In Cataclsym, it will be easy to organise 25man raids.
Why run 25man raids then? Because you enjoy runing them more then you enjoy runing a 10man raid!
``Whether you're a big guild or a small guild the choice won't be dependent on what items drop, but instead on what you enjoy the most. ´´
Now, why do they have the same lockout?
Today, we see all the time QQ on the forum: ``Im am sick of ICC I am only raiding that and it is pretty boring .´´ Hey guys, Blizzard heard you! And they will do something against it!
First of all, a few little raids against one long raid. The amount of content will be the same, the diversity of that content will be much bigger.
And, you wont have to run the same raid twice per week, simply because you can´t!
Don´t fear, you won´t lack instances to raid, I am sure Blizzard will think about it (or already did).
Wait, you say that people who don´t want to raid the same instance twice don´t have to? You don´t like runing heroics, but you do so anyway!


text:
Janet Jackson Abaya Shopping in Dubai
Janet Jackson has been under the radar lately; no news of her and no spotting of her anywhere ... but just yesterday, she has surfaced in Dubai and she was shopping!
Janet wasn't just shopping for anything, she was looking for that perfect Abaya!
She surprised the employees of a famous Abaya shop in Village Mall on Jumeirah Beach Road in the afternoon and tried on some sophisticated designs.


text:
SAN DIEGO - Not only does San Diego have great weather, it now has luck on it's side, according to Men's Health magazine.
The health magazine used numbers to determine the luckiest cities with San Diego topping the list.
The data was based on the number of Mega Millions and Powerball winners, most hole-in-ones on a golf course, fewest lightning strikes, the least deaths from falling objects, and more.
"I'm lucky, look at where I live. My life is going well and I'm happy," said San Diego resident Chris Williams.
San Diego's high number of jackpot winners and low lightning strike count helped elevate it to the top.
"I don't think I believe in luck," said San Diego resident Dawn Palmer. "I think we create our own luck."
Charleston, West Virginia wasn't so lucky - as it hit the bottom of the list.


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"What can I say"
Barbara Kingsolver is a fine writer, I read and listened to "the poisonwood bible" and enjoyed the book both times. I'd like to read, and enjoy it again sometime. However, this novel was boring, no, I mean I was bored by this novel. I couldn't possibly criticise the author since she is a successful writer, and I am not.
In this case perhaps the authors political emotions determined much more of the story than the plot she created. By the time I stopped listening (I could not finish the book), the main character seemed a two dimensional mouse of a man, and most of the other characters were incomplete caricatures of people. Perhaps it was the style of the book, perhaps it might have been Kingsolvers narration to some degree, but I gave up on it before I could finish the last of the third download. Probably my failure was the result of a character fault of my own.
"Note to self"
this is an old book, and it reads like one. basically a oldfashioned space opera, corny and boring. I read it as a kid and thought the whole series was cool, this time I was impressed only by the skill of the narrator. sadly that isn't enough to recommend this book.
"Really quite a stretch of the imagination"
Ewans main character is some kind of odd fabrication that doesn't add up to a believable person. For example (only one of many) he is a thief fantastically adept with locksmithing, but unable to identify a pistol when he finds one, and doesn't know how to unload the pistol, or even to know if the pistol is loaded or unloaded.
"Not so much"
Written as the first book of series, this book labors on and on establishing a zombie origin, without establishing any character more interesting than any of the countless zombies. Should have been listed as a book written for young adults, or by one.
The narrator did a good job and instilled a kind of comic book manner of speaking that fit well with the comic book characters.
"easy listening, like elevator music"
I thought this book was okay, it was pretty fun to listen to, but ...oh heck, it kind of felt like I was reading a young adult book. That's all. The Narrators did a good job though.
"miles away from Elvis"
This book is tense, with a kind of sharp edge all the way through. If that makes any sense. The Elvis books include humor and some "tongue in cheek" attitude within stories that may be very tense and violent in places. For me this book was a lot like "Cujo" by Stephen King. Very often I would need to put the book down and walk around for a while before I went back to it. Not a book I would want to read (or listen to) at night before going to sleep.
In a way, it kind of feels like the book was written to become a movie.
"I had to put the book down to warn other readers"
Read the reviews by Nan and Wayne before you decide to buy, from what I have listened to so far I agree with them. Although the auther has a lot of his facts straight, his style is stilted, and uncomfortable to listen to. I don't care much for the narrator so far, but that may be the fault of the book itself.
"I know what I like"
I may not know if a book is "Great" or not, but (refer to title). I liked this book, and I enjoy reading or listening to all of the Crais books. Sure, some I like more than others, but that just makes them seem more like individuals to me, as if a book were a being. Anyhow, I want to go on the record in support of Robert (do you go by Bob?) Crais narration on this book. I'm not absolutely positive, but this might be the only one of Bobs books I've listened to that had no mispronunciation of southern calif. place and/or street names. See, I like that too. Thank you Mr. Crais.
"An adult recommended this book to me"
Yes, an adult recommended this book, I would even call this person very grown up (these titles not being equal in my opinion) and responsable. So I can only infer that our tastes are quite different. Therefore my review of this book and the small portion of the second in the series that I could force myself to listen to, is of course only my opinion. And we all know about opinions, and opinions are not like elbows.
I thought the book was childish to the point of a fourteen year olds daydream. The heroine, and all the rest of the characters were shallow and seemed to be only partly developed, again it felt like I was reading some adolescents daydream.
The narrator spoke in baby talk, I'm sorry I hate writing that, but that's what it felt like. Maybe the narrator felt she was telling the story to children, and maybe that's the whole problem I have with the book. It's a kids book. If you don't want to read a dopey kids book, use your credits on something else.
"A little bit too far out for me this time"
I enjoy the Walt Longmire series, but this time the the supernatural events in the story were stretched out a little too long for me. And Walt is starting to resemble some of the movie characters of California's most recent governor. That boy can sure take a lot of punishment. If this trend continues, I'm afraid Walt is going to turn into some kind of comic or cartoon character, and I'd much rather be able to relate to the character as the man.
"go to the library"
You should save your money or credits and pick this book up at your local library. Sometimes a book is better read than listened to. This may be an example of that. From very early in the book I had the urge to fast forward, perhaps because it was so repetitive, or perhaps because the narrator droned the intire reading. Or at least he droned what I could stand to listen to, less than half the book. I'm not sure, but this book may have been more interesting if the authors had used fewer examples of dyslexic people and spent the time to flesh them out as characters that could have been more interesting. Oh yeah, and tell the narrator not to sound like he was reading from a junior college textbook.
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Display your cooking utensils or just tidy up a room with a bar rack.
Weights & Dimensions
Additional Weights and Dimensions:
|Assembly Required: No
|Product Warranty: 1 year
|Finish: 1: Black
|Finish: 2: Grey/Silver
|Hook Material: Steel
|Additional Parts Required: No
|Adjustable Hook Position: Yes
|Title 24 Compliant: Yes
|Material: Steel
|Hardware Material: Steel
|Number of Items Included: 1
|Non Toxic: Yes
|Heat Resistant: Yes
|Tarnish Resistant: Yes
|Rust Resistant: Yes
|Fade Resistant: Yes
|Warp Resistant: Yes
|Chip Resistant: Yes
|Stain Resistant: Yes
|Product Type: Wall mounted
|Style: Modern
|Shape: Bar
|Expandable: No
|Adjustable Height: Yes
|Low Ceiling: Yes
|Lid Storage: Yes
|Chains Included: No
|Hooks Included: Yes
|Lighting: No
|Shelving: No
|Commercial Use: Yes
|Eco-Friendly: No
|Product Care: Dust; Soap/water
|Country of Manufacture: United States
"Hello, how thick is the pot?" asked by Brittany
"Hi, is the length of 30" measured from to edge to edge?" asked by Jessica
"Hi, how far from the wall does the bar come out?" asked by Christal
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Gourmet Bar Wall Mount Rack
Kathleen from Chicago, IL– Verified Buyer
I LOVE my Gourmet Bar Wall Mount Rack. I use this to hang all my kitchen utensils to save space. It fits well and looks great. Very efficient.
Sturdy & good finish
Alice from Montgomery, TX– Verified Buyer
Installs easily. Like hammered finish. Frees under-cabinet space. Looks good.
Looks good in my kitchen
Cathy from Orlando, FL– Verified Buyer
Great quality. Very satisfied. Very easy to assemble. Looks very professional.
Wall bar
yves from jacksonville, FL– Verified Buyer
I needed something simple elegant and functional, done! I don't need more than 10 words to describe this.
pot rack
Elizabeth from Tulsa, OK– Verified Buyer
I had been looking for a 30 inch wall mounted pot rack for a while. That size is hard to find. I was so happy when I ran across this one. Came with mounting hardware. I am totally pleased with it.
Joyce from Gilmer, TX– Verified Buyer
The rack is beautiful and fits perfectly in my limited space. Easy to mount.
Great pot rack
Sabrina from ,– Verified Buyer
Easy to mount, good quality materials, holds a lot of heavy pots and comes with plenty of hooks! Great buy!
Kelly Dunbar from San Diego, CA– Verified Buyer
Works great, good quality, easy to install, fantastic price. It's very annoying that I am taking my time to provide a review & this field requires 20 words when 9 would suffice. I will not provide any additional product reviews until this is fixed.
Nicer than I expected!
seattlerose from Seattle, WA
Great quality, easy to install. Looks great on my kitchen wall, plus it frees up the drawer the pots used to be stored in.
Attractive pot or utensil rack
mimzzy from california– Verified Buyer
I am using this as a utensil rack over my stove. It looks nice but the length ran about l/2 inch too long so my husband had to drill additional holes on the inside. It still overlaps slightly but I was able to compensate the appearance by hanging something on the edges. [...]I would be reluctant to recommend this if you have an exact space you need to fit but otherwise, I would.
OUR SKU # RR1020This item is also sometimes listed under the following manufacturer numbers: 1201, 1205, 1208, 1210, 1296, 1297


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Love to hear the music of the chorus? Wish you could sing like us? Study with Billy Lawley of Lawley Lessons! Get more information and fill out an interest form for the Community Music School.
Meet the team - Artistic Director
Stephanie Lynne Smith Interim Artistic Director Born and raised in Wichita Falls, Texas, Stephanie Lynne Smith is an active concert pianist, conductor, worship leader and actor. She...Read More
Meet the Team - Pianist
Lynden Bair Lynden is a pianist, singer, and actor who has worked for a variety of organizations, schools, and theater companies around the Bay Area. Originally from Utah, he...Read More
Meet the Team - Board
Management and Operations The board of directors is proud to support the Oakland East Bay Gay Mens Chorus. As an all volunteer group of individuals, the board supports day-to-day...Read More
Purchase Tickets
Every Voice Counts Fundraiser and Luncheon – September 13, 2014 – Scott's Seafood, Oakland Join the Oakland East Bay Gay Men's Chorus at our first annual...Read More