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Published by Katie Sawyer at 7:32 AM under General | Nutrition | Recipe
Summer is rapidly coming to a close. School is back in session for most, the football season will officially kick off Saturday and Labor Day – the unofficial end of summer – is just a weekend away.
Before you pack up the grill and resort to oven-baked meals, use the three-day weekend to enjoy some great beef recipes. Beef is a great source of protein to keep kids full longer and vitamin and nutrients, which are essential to everyone's diet.
If you are looking for more great beef recipes or information on beef cuts and marinades, log onto www.beefitswhatsfordinner.com. Most importantly, the site has a great list of 30-minute meals for those busy, weekend dinners.
Here is a great recipe for your last grilled feast:
1. 2 beef Strip Steaks Bone-In, cut 1 inch thick (12 to 15 ounces each)
2. 4 ears corn, husked
3. 1/4 cup reduced-fat mayonnaise
4. 2 tablespoons grated Parmesan cheese
5. Salt
6. Lime wedges (optional)
1. 1 to 2 teaspoons chipotle chile powder
2. 2 teaspoons brown sugar
3. 2 teaspoons fresh lime juice
Tags: Beef, healthy lifestyle, Kansas, lean beef, recipe, Protein, Nutrition
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Published by Heath Larson at 9:47 AM under Agriculture | Beef Team | General | Nutrition
As a longtime runner, I've heard plenty of excuses and smart remarks when others find out about my distance running hobby. One of the classics I've heard multiple times is: "I only run if someone is chasing me." Oh really? Well, consider the following situations:
It's early spring. On the ranch, that means it's time to round up the cattle from the feedlot and take them to pasture. While the "take them to pasture" part is the near-celebratory end to a winter of feeding and calving in brutal weather conditions like we had last winter, the "round up" part never fails to create excitement. There are gates to open, vehicles of all types to drive, and at the end of it, hopefully some 80+ cow/calf pairs and their calves end up in the loading pen for preventive medication before being hauled to pasture for the next 4-5 months. During our last roundup, we had several cows with no desire of going where they needed to be. At one point, after an hour of fruitless attempts to bring them into the loading pen, we were close to completing the task. Then, without warning, the "crazy one" turned around and bolted for the open pasture, with 10 more cows trailing behind. There was no time to jump in a pickup, turn it around, and give chase. There was only time to run. I may not have set a world record for "fastest 3/8 mile across a rutted pasture in jeans and work shoes," but I like to think I came close. I barely beat the leader to the open gate on the other side of the pasture, and we managed to get the job done shortly thereafter.
I travel for my career, and frequently have tight connections between flights. Most of the time, I am able to get to my gate in plenty of time by utilizing a brisk walking pace. However, when I'm trying to catch the last flight home that day and I have 20 minutes to get to the train, go up and down 6 different escalators, and walk at least 1/2 mile with my carry on in tow...well, it's not really a walk anymore. While I haven't always "made it," I know my family is appreciative when I do get home on time.
When it comes to helping out on the ranch or getting home to see my family, there's no time for flimsy excuses. Do I enjoy training for my next race? Not usually, because it takes a lot of time and effort to stay in shape! But I often fall back on my training when life calls for a little extra speed, endurance, or adventure, and that is invaluable to me.
Along the same lines, flimsy excuses have no place in your nutritional plan. I hear how unhealthy "red meat" is from my colleagues frequently...but what is their basis for this? And have they considered how using beef as a lean source of protein compares with other animal and plant protein sources? Nothing else comes close! I also hear "I don't eat red meat because of the hormones they put in it." First off, if hormones are a problem for you, you can find plenty of non-hormone beef out there. Second, the hormones in a typical serving of beef are far, far less than are found in many common vegetables that make up a huge part of healthy diets nowadays...not to mention the elevated amount of hormones found in many human medications taken daily!
Find the truth. Ditch the excuses. Then, go outrun everyone that still thinks you're crazy, and celebrate your victory by refueling with lean beef!
Tags: agriculture, Beef, Cattle, Family Farms, Food Production, healthy lifestyle, Kansas, lean beef, Nutrition, Ranch, Protein, Running
Published by Amber Groeling RD LD at 3:16 AM under Agriculture | Coffee Shop Talk | General | Nutrition | Recipe
Summer is the perfect time to enjoy seasonal fruits and vegetables. If you do not grow your own garden, you can still enjoy fresh, local produce. And, you may not even have to travel to a farmers' market or farm stand to pick up your local produce, many grocery stores including Hy-Vee have teamed up with local farms to ensure the freshest, most nutritious choices right where you buy the rest of your groceries.
The term local often means that the food was grown within 400 miles from where it will be consumed. While this is not near as close as your back yard, you will find many vendors much closer, all you have to do is ask. At Hy-Vee our Homegrown label ensures that you are purchasing the freshest items from local family farms. The Homegrown signs indicate where your food was grown and how far the farm is from your Hy-Vee store.
According to the Food Marketing Institute's U.S. Grocery Shopping Trends report, the top reasons for purchasing locally grown foods include freshness (82%), supporting the local economy (75%) and taste (58%).
Local, seasonal fruits and vegetables are typically more budget-friendly because they are harvested during their peak season for you to enjoy. Many popular produce is packed with a nutritional punch! The fiber found in sweet corn can aid in weight management and digestive health. Bell peppers and watermelon are loaded with antioxidants and vitamin C to promote immune health. Zucchini and other squash has been found to contain compounds that may help control blood pressure. Tomatoes are naturally sweet and a great source of lycopene which may help prevent against prostate cancer.
Don't hesitate! Now is the time to fill half of your plate with seasonal fruits and veggies, along with 4 oz. of lean beef and a serving of whole-grain. Try this refreshing Steak and Grilled Ratatouille Salad to take advantage of the summer's bounty!
Total Recipe Time: 45 to 50 minutes
Makes 6 servings
1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
1 small eggplant, cut crosswise into 1/2-inch thick slices
2 large red or yellow bell peppers, cut lengthwise into quarters
1 medium zucchini, cut lengthwise in half
1 medium yellow squash, cut lengthwise in half
1/2 cup grape tomato halves
9 cups mixed baby salad greens
Salt and ground black pepper, to taste
Shaved Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon Dijon-style mustard
4 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
2. Spray vegetables, except tomatoes, with nonstick cooking spray.
3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
Nutrition information per serving: 334 calories; 19 g fat (4 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 162 mg sodium; 12 g carbohydrate; 5.2 g fiber; 3 g protein; 6.2 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 4.1 mg iron; 31.4 mcg selenium; 5.4 mg zinc.
This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Tags: Beef, agriculture, Food Production, healthy lifestyle, Kansas, lean beef, Nutrition, recipe
Published by Amber Groeling RD LD at 8:48 AM under General | Nutrition | Recipe
Looking for that perfect gift for dad this Father's Day? Make him a meal that is both delicious and nutritious. Lean cuts of meat such as sirloin or flank steak are great options. Serve with vegetables, fruit and whole grains.
Marinating helps enhance the flavor of meat, without adding a lot of extra calories, fat or sodium found in many sauces. Marinades also serve to tenderize tougher cuts of meat. It is recommended to marinate in the refrigerator, not at room temperature, to avoid the growth of harmful bacteria. Marinades only penetrate the surface of the meat; therefore, flat cuts of meat such as steaks will benefit more from marinades than large cuts such as roasts. Try this flavorful steak and delicious summer salad for a your father this Father's Day!
Coffee Peppercorn Flank Steak
The coffee in this marinade creates an umami or savory flavor punch when combined with the steak!
Make it a meal: Serve with millet corn and avocado salad (recipe below) and
berries with a dollop with whipped cream for dessert.
Makes: 4 servings
3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat
1. Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
2. Heat grill to high.
3. Remove steak from marinade; discard marinade. Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
Source: www.eatingwell.com
Millet Salad with Sweet Corn & Avocado
Serves: 10 (1 cup size serving)
1 cup uncooked millet, rinsed and drained
1 tsp sea salt, divided
4 cups fresh sweet corn kernels (about 8 ears),
frozen defrosted corn
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice plus 1 tsp zest
2 Tbsp chopped green onions
1 Tbsp extra-virgin olive oil
1 ½ tsp cumin
2 jalapeno peppers, seeded and finely chopped
4 cups chopped tomato
1-2 diced avocado
1. Heat a large nonstick skillet over medium heat. Add millet; cook 8-10 minutes or until fragrant and toasted, stirring frequently. Add 2 ½ cups of water and ½ tsp salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove mixture from pan and cool to room temperature.
2. In a large bowl combine ½ tsp salt, cilantro, lime juice, green onions, olive oil and cumin. Add the jalapeno peppers, tomato and avocado. Gently stir in the millet mixture and toss to coat.
3. Cover and chill 30 minutes.
Nutrition Facts (per serving): 190 calories, 5.5 g fat, 0.5 g saturated fat, 250 mg sodium, 36 g carbohydrate, 6 g fiber, 6 g protein
Tags: Beef, healthy lifestyle, lean beef, Kansas, Grilling, Nutrition, recipe, Steak, lean cut
Published by Katie Sawyer at 10:18 AM under Agriculture | Coffee Shop Talk | Nutrition
It's officially grilling season which means Americans are on the hunt for quality beef cuts and possibly a fact or two about where their meat came from. During a recent interaction with consumers, I found myself explaining to more than one person grass-fed versus grain-fed beef.
We fed our cattle both grass and grain. About eight months of the year, our cows grazing in pastures, enjoying green grasses in the Kansas Flint Hills. The other four months – during the winter – our animals are on our farm and enjoy a diet of corn silage, dry distillers grain and hay. This is also the time they are calving so nutrition is vital for both mother and baby. By industry standards, this makes our cattle grain fed.
To be classified as grass-fed, cattle must only consume grasses. That means no grains, ever. Many people assume that grass-fed cattle produce healthier beef. This has been proven untrue.
A recent article outlines two studies comparing the nutritional component of grass-fed beef to grain-fed beef. The results showed a slight different in fats but no significant nutritional difference.
"Ground beef from grass-fed cattle naturally contains more omega-3 fatty acids than from grain-fed cattle (three times as much), but is higher in saturated and transfat. At the other end of the spectrum is premium ground beef, such as from conventionally produced Certified Angus Beef or cattle with Japanese genetics (available as Wagyu or Akaushi ground beef). Ground beef from these cattle is very high in oleic acid, and also much lower in saturated and transfat, than ground beef from grass-fed cattle." - Grass-Fed Vs. Grain-Fed Ground Beef -- No Difference In Healthfulness by Stephen B. Smith, Texas A&M University
Read the entire article at http://beefmagazine.com/beef-quality/grass-fed-vs-grain-fed-ground-beef-no-difference-healthfulness
Consumers must also be aware that grass-fed does not mean anti-biotic-free or hormone-free. Producers of both types of cattle can use both resources to help treat sick cattle.
Some consumers believe there is a noticeable taste and texture difference between grass and grain-fed beef and therefore chose one over the other. For those that don't have a previous bias or favorite, selecting a type of beef based on nutritional components means both are great options. And with both grass and grain fed, you will find 29 lean cuts to enjoy this summer grilling season.
Tags: agriculture, Beef, Cattle, Family Farms, Food Production, healthy lifestyle, Ranch
Published by Katie Sawyer at 7:41 AM under Beef Team | General | Nutrition
When I think of spring, flowers, green grass and road races come to mind. I appreciate the foliage and chirping birds but I really love the opportunity spring provides to participate in a local road race nearly every Saturday morning.
This winter was a brutal one that kept me on my treadmill and off the dirt roads. But with the sun rising earlier and temperatures warming, I'm happily hitting the road, my dogs at my side, for morning training runs.
I purposely enroll myself in several road races throughout the spring and early summer months as motivation on those long, brutal, windy runs. I know that it takes sweat and determination during the daily runs to succeed in the weekend races. But outside of my running, there are several other factors that help create a productive racing season, nutrition being the most important.
Protein is a huge part of my diet and it becomes more so as I build my mileage. Because my husband and I raise cattle, we always have ground beef and various steak cuts in our freezer. That makes it easy and affordable to enjoy lean beef as often as we like.
Carbohydrates may get all of the attention but protein is essential to continued peak performances. Beef delivers the protein and nutrients that muscles crave for strengthening and rebuilding. My goal is to get an animal protein in every meal to keep my energy levels high, my huger at bay and my muscles satisfied.
I officially kicked off my spring racing season a few weeks ago and after a few Saturdays off, I'm ready and excited to hit the starting line and run my way through spring.
Tags: Beef, healthy lifestyle, Kansas, lean beef, Protein, Running
Published by Heath Larson at 9:10 AM under Beef Team | General | Nutrition
The start of the Boston Marathon is less than three weeks away. It's crunch time. Thankfully, the long training runs of 16 miles and longer are complete. However, even with the best of training, there are many seemingly insignificant details that I will be busy dealing with before toeing the line on April 21st. One example:
Electrolytes--The last time I ran the Boston Marathon was in 2009. With only 4 or 5 miles to go, I just KNEW that something wasn't quite right. But, spurred on by the raucous crowds, I was too stubborn to stop to figure it out. In fact, I even quit stopping for water and Gatorade. Bad idea. When I finally drug my poor carcass across the finish line, I was quickly carted to the medical tent. Elated about my finish but a bit "foggy" from the electrolyte imbalance, I was relieved when the staff cured me with a true miracle remedy: Two bags of the best potato chips I've ever tasted. My electrolytes and hydration need to be dialed in on race day to prevent a reprise of this awful experience.
When I also think about the details of pacing strategy (math+hills+weather=confusion), crowds (Is it even possible to run fast in a crowd of 36,000?), blister avoidance (ouch), and chafing (even worse), it's easy to become overwhelmed. However, to ignore these details is to invite disaster.
Most of us know that lean beef contains a large amount of muscle-building protein without a lot of calories. But what about the details? What about some of the unsung, dare I say, "forgotten" nutrients?
Zinc--Lean Beef is the number 1 food source for zinc. Many may know that zinc helps maintain a healthy immune system, but it also plays an important part in synthesizing protein. How about that? A high amount of protein, and an increased ability to process it too...all in that single 3 oz. serving of lean beef!
Vitamin B12--Lean beef is also the number 1 food source for vitamin B12. This vitamin helps convert carbohydrates (which all runners love) into glucose (energy). What more could a runner ask for? Better hair in the finish line photo?! Amazingly, vitamin B12 is important for healthy hair too!
I'm looking forward to putting all the details together for a solid race while representing Team Beef in Boston. Many of them will have to come together at the last minute. One thing, however, has already been decided: There's nothing better than a steak the night before the race.
Tags: Beef, healthy lifestyle, Kansas, lean beef, Protein, Nutrition, Running, Steak
Published by Amber Groeling RD LD at 3:48 AM under Coffee Shop Talk | General | Nutrition | Recipe
March is National Nutrition Month. The theme for 2014 is "Enjoy the taste of eating right." The key to eating right is to combine both taste and nutrition to create healthy meals. During busy weeknights, meals need to combine great taste and nutrition, along with convenience. Lean beef is a tasty solution to this dinnertime dilemma. With 29 cuts meeting the requirements for lean, beef is a tasty and nutritious addition to any meal. Plus, lean beef is an excellent source of high quality protein, zinc and iron; and can be simple and easy to prepare. Portion size is key, the recommended serving for beef is 3-4 ounces of cooked lean beef. To complete your meal, aim to fill half of your plate with veggies and fruits, ¼ whole grain and one serving of low-fat dairy. Try these winning recipes during your busy weeknights.
Buffalo-Style Beef Tacos - Combine cooked ground beef crumbles with buffalo wing hot sauce, as desired. Cook until heated through; spoon into hard or soft corn tortillas. Top with shredded lettuce, chopped carrots and celery. Drizzle with low-fat ranch or blue cheese dressing. Serve with Healthy Choice frozen yogurt and fresh or frozen berries.
Rock and Roll Beef Wraps
A colorful way to introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.
Makes 4 servings
1 pound Ground Beef (93% lean or leaner)
1 cup water
1/3 cup uncooked quinoa
2 tablespoons dry ranch dressing mix
1/4 teaspoon black pepper
2 cups packaged broccoli or coleslaw mix
4 medium whole grain or spinach tortillas (7 to 8-inch diameter)
Toppings (optional):
Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles
1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
2. Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
3. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.
· Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 418 calories; 12 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 695 mg sodium; 41 g carbohydrate; 6.8 g fiber; 31 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.6 mg iron; 19.6 mcg selenium; 6.6 mg zinc; 84.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
Beef & Vegetable Stir-Fry
Complete meal in minutes!
Serves: 4
1 ½ lbs. chuck tender fillet, cut across the grain into thin strips
1 tsp. sesame oil
1 tbsp. canola oil
1-2 cloves garlic, minced
4 cups assorted precut Asian veggies (if frozen, cook a few minutes longer)
3 tbsp. water
½ cup prepared stir-fry sauce, House of Tsang classic stir-fry is a good one
2 cups cooked hot brown rice
2 tbsp. dry-roasted peanuts, optional
Place the water and veggies in a large nonstick skillet. Cover and cook over medium-high heat four minutes, or until crisp-tender. Remove and drain.
Heat the same pan over medium-high heat with both oils and garlic. Add beef in batches; stir-fry 1-2 minutes until outside is browned.
Return all beef and veggies to pan. Add stir-fry sauce and heat through. Spoon over rice. Sprinkle with peanuts if desired.
Nutrition Facts per serving (with ½ cup rice): 390 calories, 5 g fat, 1.5 g saturated fat, 1100 mg sodium, 35 g carbohydrate, 4 g fiber, 35 g protein *Recipe provided by The Beef Council
Tags: Beef, healthy lifestyle, lean beef, Kansas, Nutrition, recipe, Protein, Steak
Published by Kassie Curran at 10:38 AM under Coffee Shop Talk | General | Nutrition | Recipe
As we have shared many times on Kansas Beef Chat, lean beef is good for the heart. As part of the Beef in an Optimal Lean Diet (BOLD) study, individuals had a 10 percent decline in LDL ("bad") cholesterol when they consumed lean beef as part of heart-healthy diet.
To celebrate your heart and Valentine's Day, try one of these recipes using Tenderloin or T-Bone steaks. Not only are these beef cuts delicious, they are heart healthy, lean choices that are packed with nutrients including protein, zinc, vitamin B 12, vitamin B6, niacin, selenium, phosphorus, choline, iron, and riboflavin.
Spicy Five-Pepper T-Bone Steaks
Total Recipe Time: 60 minutes
2 beef T-bone steaks, cut 1 inch thick (about 16 ounces each)
Five-Pepper Seasoning:
3 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
2 teaspoons kosher or table salt
1/8 teaspoon ground red pepper
Spicy Peppercorn Steak Sauce:
2 teaspoons vegetable oil
1/4 cup chopped onion
1 teaspoon minced garlic
1 cup ketchup
1/2 cup beef broth
1/3 cup raisins
1 tablespoon molasses
1 tablespoon soy sauce
Additional beef broth (optional)
1. Combine Five-Pepper Seasoning ingredients in small bowl; mix well. Reserve 2 teaspoons for Spicy Peppercorn Steak Sauce. Set aside remaining mixture for seasoning beef steaks.
2. To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or until tender but not browned. Stir in ketchup, broth, raisins, vinegar, molasses, soy sauce and reserved 2 teaspoons Five-Pepper Seasoning; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally. (Sauce will thicken slightly.)
3. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.) Return sauce to saucepan; keep warm until ready to serve.
4. Press remaining Five-Pepper Seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
5. Remove bones; carve steaks crosswise into slices. Serve with sauce.
Cook's Tip: Spicy Peppercorn Steak Sauce may be prepared ahead and frozen in an airtight container for up to 2 months. To reheat, heat from frozen in a saucepan over medium heat until hot, stirring occasionally.
Cook's Tip: Mixed peppercorns are sold in specialty food markets and some supermarkets. If a four-peppercorn mix is not available, a three-peppercorn mix may be substituted. Or make your own mix by combining equal amounts of whole black, white, green and pink peppercorns.
To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
Cook's Tip: Serve this classic steak with simple sides such as steamed broccoli and roasted new potatoes.
Nutrition information per serving: 335 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 48 mg cholesterol; 1984 mg sodium; 35 g carbohydrate; 3.1 g fiber; 26 g protein; 5.1 mg niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 4.5 mg iron; 9.8 mcg selenium; 4.6 mg zinc.
Grilled Beef Steaks with Espresso-Bourbon Sauce
Total Recipe Time: 35 minutes
4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each) or 2 Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
Salt and pepper
Espresso-Bourbon Sauce:
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced-sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper
1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
2. Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, covered, 10 to 14 minutes (top loin steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with sauce.
Nutrition information per serving, using Tenderloin Steaks: 271 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 67 mg cholesterol; 658 mg sodium; 15 g carbohydrate; 0 g fiber; 26 g protein; 7.2 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 28.9 mcg selenium; 5.4 mg zinc; 95.1 mg choline.
Find these and more great beef recipes at www.beefitswhatsfordinner.com.
Eat Beef!!!
Tags: Beef, healthy lifestyle, Kansas, Heart Health, lean cut, lean beef, Nutrition, Protein, recipe, Steak
Published by Amber Groeling RD LD at 3:26 AM under Coffee Shop Talk | General | Nutrition | Recipe
There's news about your health and the fats you eat that may surprise you… you don't have to avoid fat! The key is to eliminate trans fats and limit saturated fats in your diet; while focusing on increasing unsaturated fats as much as possible. Examples of this would be to choose lean cuts of beef that contain the word "round" or "loin", or simply replace a high-fat salad topping (bacon) with nuts. Research has shown substituting 5% of saturated fat in the diet with more heart-healthy monounsaturated and polyunsaturated fats may decrease the risk of developing heart disease by 7%. Celebrate National Heart Healthy month by taking steps to protect your heart with healthy, unsaturated fats. It may be easier than you think! Plus, it doesn't mean you have to give up eating red meat. The BOLD (Beef in an Optimal Lean Diet) study compared the consumption of 4 ounces of lean beef daily to the gold standard of heart-healthy eating, the DASH (Dietary Approaches to Stop Hypertension) diet. Both diets contained a similar mix of nutrients, including fewer than 7% of calories from saturated fat, but the BOLD diet contained 4 ounces of lean beef each day while the DASH diet limited red meat. At the end of the study, BOTH diets lowered LDL "bad" cholesterol in participants by 10%, providing evidence that beef may not be as bad for cholesterol and heart health as once thought.
Which types of fats should I look for?Omega 3s (Polyunsaturated Fat)Omega 9s (Monounsaturated Fat)Steric Acid – a non-harmful form of saturated fat found naturally in beef
What are the possible benefits?Healthy HeartImproved Blood CholesterolBlood Sugar ControlBrain Development & FunctionImproved Mood
Healthy Fat Shopping List:Fruit:Avocado & OlivesNuts:Almonds, Pistachios, Walnuts, Hy-Vee Natural Peanut ButterOils:Canola, Olive, SunflowerBeef:Round & Loin cuts, 95% lean ground beef or leanerFish:Salmon, Tuna, Mackerel
Grilled Steaks with Beets & RadicchioMakes: 2 servings
Ingredients: 2 tablespoons crumbled reduced fat feta cheese2 teaspoons white-wine vinegar 1/4 teaspoon dry mustard1 tablespoon minced shallot2 teaspoons minced fresh parsleySalt and pepper to taste1 Tbsp. extra-virgin olive oil, divided1 small head radicchio, halved, cored and each half quartered1 8-ounce can baby beets, drained 8 ounces top sirloin steak, trimmed and cut into 2 portions Directions:1. Preheat grill to high.2. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.3. Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.4. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.Recipe slightly adapted from EatingWell, Inc. Nutrition Facts per serving: 302 calories; 16 g fat ( 4 g saturated , 9 g monounsaturated ); 64 mg cholesterol; 15 g carbohydrates; 26 g protein; 3 g fiber; 458 mg sodium; 819 mg potassium.
Tags: Beef, healthy lifestyle, lean beef, Heart Health, lean cut, Protein, Steak, recipe
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We have come a long way from the days of the old skeleton model. Technology is changing the way we teach our future health care professionals. Today, students can dissect this patient with a swipe of their finger.
Meet the patient. The patient or cadaver is not on any ordinary table but The Anatomage Table. This table offers a realistic visualization of 3D anatomy and allows students to view skeletal tissues, muscles, organs and soft tissue that can be customized by virtually slicing, layering and segmenting the anatomy.
Our patient is a virtual one that appears on a touchscreen table, the size of a normal operating table. Health care students can learn about anatomy and skills needed for surgery through the virtual patient made up of real CT scans of the body.
Students can strip back the body to expose internal organs and areas can be enlarged for more detailed study. Instructors can use the technology's software to incorporate real patient data.
Everything is at the student's fingertips. Similar to the touch phones, students can turn patients, remove portions or dissect parts and visualize every angle of the body and its components. Although this technology is realistic, it does not replace, but supplements traditional methods of training.
This high-tech patient delivers on realism. Students can cut the body, peel off soft tissue or remove an organ with their fingers. And unlike cadavers, the students can redo and undo the dissection again and again. For the Texas Tech University Health Sciences Center, I'm Dr. Tedd Mitchell.
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Simple Financial Economic Models of Fremont Maize Storage and an Assessment of External Threat
AbstractThis paper presents a pair of models of the storage of maize. One is directly based on standard financial models of portfolio choice. Rather than optimally balancing a financial portfolio by choosing from a variety of financial instruments, our agents optimize holdings of maize by choosing from a variety of storage locations. Agents face a tradeoff between the effort of transporting maize to high elevation granaries versus the safety they offer from theft. The second model uses a multi-period framework to look at the costs and benefits of building a granary in the first place. We use our models to extract a perceived probability of maize theft by outsiders among the Fremont Indians that lived in Eastern Utah roughly 1000 - 700 years ago. We base our estimates on the caloric content of maize, the caloric cost of transporting it to granaries high above the valley floor where the maize was grown, and the costs of building and maintaining them. Our calculations show that a fairly low level of risk, on the order of 5% to 20%, could easily rationalize the use of cliffside granaries.
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Bibliographic InfoPaper provided by University Library of Munich, Germany in its series MPRA Paper with number 23502.
Date of creation: May 2010
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Handle: RePEc:pra:mprapa:23502
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Related researchKeywords: Fremont; grain; maize; storage; external threat; financial models;
Find related papers by JEL classification:
- N20 - Economic History - - Financial Markets and Institutions - - - General, International, or Comparative
- G29 - Financial Economics - - Financial Institutions and Services - - - Other
- N00 - Economic History - - General - - - General
This paper has been announced in the following NEP Reports:
- NEP-ALL-2010-07-03 (All new papers)
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- Hans Binswanger, 1980. "Attitudes toward risk: Experimental measurement in rural india," Artefactual Field Experiments 00009, The Field Experiments Website.
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Learn more about current topics in clinical nutrition from leading clinical experts.
Learn more about Medicare reimbursement information.
"Be A.W.A.R.E." Initiative Drives Awareness for Improving the Safety of Enteral Medication Delivery
FLORHAM PARK, N.J. (Feb. 8, 2010) –Nestlé HealthCare Nutrition today announced the launch of a new initiative to promote safer medication delivery through an enteral feeding tube in hospitals based on the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) Enteral Nutrition Practice Recommendations.
The "Be A.W.A.R.E." campaign is designed to increase awareness and knowledge of the simple steps needed to increase patient safety among medical professionals who deliver medications to hospital patients. The "Be A.W.A.R.E." campaign will be implemented in hospitals nationwide to help reduce the risk of medication errors and improve patient outcomes.
In releasing recommendations for improving enteral feeding safety last year, A.S.P.E.N. noted that practice differs considerably from guidelines for medication delivery through the enteral route. Surveys found that practitioners failed to complete certain simple practices and that such failures may contribute to measurable adverse outcomes. Practices that have been noted to be of concern include:
"We are committed to raising awareness about safe tube-feeding practices," said Carol Siegel, MS, RD, head of medical affairs for Nestlé Nutrition. "Medication delivery errors can have serious consequences. This is a serious problem that needs industry-wide recognition. It will require the attention and collaboration of hospitals, healthcare professionals, quality improvement groups and manufacturers to improve patient safety."
The "Be A.W.A.R.E." campaign promotes simple steps including:
Building on Nestlé's ongoing patient safety initiatives, the "Be A.W.A.R.E." campaign accompanies the 2009 "Be A.L.E.R.T." campaign to promote safer enteral practices. Nestlé also developed SpikeRight®, an enteral-specific port with a screw-top design that reduces compatibility with intravenous sets, thereby reducing the risk of tubing misconnections.
"The Be A.W.A.R.E. campaign is an essential tool and supplement to A.S.P.E.N.'s Enteral Nutrition Practice Recommendations," said Peggi Guenter, PhD, RN, CNSN, director for clinical practice, advocacy, and research affairs at A.S.P.E.N. "We are very excited about this program because it distills critical information about delivering enteral medication correctly and safely into an easy-to-read guide for all healthcare practitioners."
A poster outlining the recommendations for safe medication delivery through feeding tubes will be distributed during A.S.P.E.N.'s Clinical Nutrition Week (CNW10) in Las Vegas February 8-12 and to hospitals across the nation. Posters will be available to download free of charge from www.nutritioncare.org/safety.
About Enteral FeedingReferred to as "tube-feeding," enteral nutrition is the delivery of nutrients through a tube to the stomach or small intestine when a patient is too ill to eat enough, has a decreased appetite, difficulty in swallowing, or has had surgery that interferes with the ability to eat. Prior to administering a drug through a feeding tube, there are several simple guidelines that a clinician must consider to reduce the likelihood of complications.
About Nestlé HealthCare NutritionThrough science-based nutrition products and services, Nestlé Healthcare Nutrition, part of Nestlé S.A., the world's leading Nutrition, Health and Wellness Company, offers complete nutritional solutions for people with specific illnesses, disease states or the ongoing challenges of different life stages. To contribute to proper nutrition information and education of healthcare providers, Nestlé HealthCare Nutrition works in collaboration with the Nestlé Nutrition Institute, which sponsors workshops, produces and distributes publications for health professionals, disseminates printed, audio-visual and electronic materials to health professionals for continuing education and integration in healthcare settings, and provides scholarships for postgraduate study or training in fields related to health and nutrition. For information about the Nestlé Nutrition Institute, health professionals can visit www.nestlenutrition-institute.org.
About NestléNestlé, whose global headquarters are in Vevey (Switzerland), was founded in 1866 by Henri Nestlé and is today the world's leading Nutrition, Health and Wellness Company. Nestlé employs 283,000 people and operates in nearly every country in the world. More information about Nestlé on: www.nestle.com.
About Nestlé NutritionNestlé Nutrition helps to enhance the quality of life by supporting health and providing care for people with special nutrition needs at every stage of life. Nestlé Nutrition is built around four core businesses: Infant Nutrition, HealthCare Nutrition, Performance Nutrition and Weight Management. More information about Nestlé Nutrition on: www.nestlenutrition.com.
About A.S.P.E.N.The American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) is dedicated to improving patient care by advancing the science and practice of nutrition support therapy. Founded in 1976, A.S.P.E.N. is an interdisciplinary organization whose members are involved in the provision of clinical nutrition therapies, including parenteral and enteral nutrition. With more than 5,500 members from around the world, A.S.P.E.N. is a community of dietitians, nurses, pharmacists, physicians, scientists, students and other health professionals from every facet of nutrition-support clinical practice, research and education. For more information on the A.S.P.E.N. Enteral Nutrition Practice Recommendations visit www.nutritioncare.org/safety.Media Contacts:
All trademarks are owned by Société des Produits, Nestlé S.A., Vevey, Switzerland. © 2013 Nestlé.
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In May 1980, Fidel Castro opened the harbour at Mariel, Cuba, to let some of his people join their families in the United States.
Most of the 125,000 'marielitos' who streamed into Florida were honest, hard-working people - eager for a new life in a free land. But not all...
Brian De Palma's blood-and-sun-drenched saga of a penniless but fiercely ambitious Cuban deportee's rise to the top of Miami's cocaine business, centres around Tony Montana (Pacino).
His brilliant mind, backbone, and capacity for unbridled violence help him skyrocket from dishwasher to drug runner to king of his own white-powder empire.
Michelle Pfeiffer plays the neglected coke-addicted trophy wife to perfection.
Her naivete, vanity and deep-rooted insecurity are portrayed in such a way that she is a sympathetic character with no redeeming qualities.
Icily glamorous, she steals the show in many scenes.
Pacino's drug-crazed, bloodshot performance gives this gangster movie a terrifying edge.
Controversially, Montana's eventual paranoia and incestuous desire for his little sister (Mastrantonio) prove his undoing.
The film is brutally violent and lacks any positive characters, yet is one of the most thrilling and watchable movies ever made.
Oliver Stone wrote the screenplay, based on Howard Hawks's 1932 version, which was ostensibly about Al Capone and starred Paul Muni.
The score, the visuals, and the characterisation expertly evoke the drug-fuelled decadence of 1980s Miami.
The scene in a motel room with a chainsaw is embedded deeply into the minds of anyone who's ever seen this film...


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Rated 4 out of 5 by 864 reviewers.
Rated 5 out of 5 by AngnTroy12 Went for Paradise and found Heaven Truly an amazing hotel. My husband and I went to spend my birthday and our anniversary. We loved it. The pools, the room, the view, the food...everything was just amazing. We felt like we were at home. We came home wondering how long it would take us to financially afford bringing our kids back with us. :-) The activities at the hotel were awesome. I cant say enough great things. Centrally located with amazing views. Muhalo Sheraton Waikiki we love you!!! April 18, 2012
Rated 5 out of 5 by Jesneb This place has it all! Love this hotel! Many places close by. I loved the atmosphere of the hotel restaurants but there was a very limited dinner menu and they didn't serve lunch. Mall across the street with a food court so that was super cool! The adult only pool was awesome!! Beds were SO comfortable and rooms were quiet. July 22, 2014
Rated 3 out of 5 by Mosi04 For young tourists only The hotel is always alive and overcrowded at times. No quietness at night. The predominant tourist group at the time of our stay were Japanese. We felt like in Tokio! August 17, 2014
Rated 4 out of 5 by sunset210 outdated bathrooms rooms are of good size, but no chair to sit on. Not a lot of size for clothes, no dresser, but some shelves in closet. Patio door didn't lock too good. A lot of noise in late hours because we're on lower floor. Good view of beach and Diamond Head August 16, 2014
Rated 5 out of 5 by History28 A Surprisingly Comfortable Stay After reading several reviews complaining about low platinum recognition, I was prepared to be downgraded in a large resort hotel. On the contrary, I found this hotel to be outstanding, and even the reception agent was able to find a room for an early check-in. Yes, it was on the 8th floor, but so what----this hotel is about doing everything you can to enjoy the benefits of the resort which means not staying in your room. With access to the Club Lounge which was absolutely delightful, there was a solid breakfast offering and afternoon snacks. The staff in the Lounge were also quite helpful and pleasant. Yes, there is a resort fee as with almost all resort hotels, yet I chose not to take the hotel points amenity and upgraded to complimentary valet parking. And that was a very wise choice as the valet attendants are also very efficient and helpful. Thanks for a wonderful week in Oahu. January 11, 2014
Rated 3 out of 5 by connie334 Clean and renovated hotel however customer service is lacking i was fairly happy with my stay here in late august 2011. The room was clean and newly renovated. However I cannot give five stars to this hotel. I stayed in a mountain view but wished for a partial ocean view. I wanted more of a breeze because all i smelled from my balcony was cigarette smoke. I Wouldn't allow my toddller on the balcony because of this. I was told that I could use my star points to upgrade my room upon checking in if available. I asked every day if a room was available and the answer was always no. My stay was for five nights. The front desk did not even look in the system or anything, just no and not nicely either. More like annoyed. I dont understand why no rooms were available because when I checked on the spg website there were plenty. When I asked about that she cut me off and repeated her no. Regardless, I am planning to stay here again in April 2012. February 9, 2012
Rated 2 out of 5 by USC2012 Great location, rooms are bad This Sheraton has two things going for it. The location and the pool. I have been staying at this hotel for 40 years. It has always been my favorite in Waikiki, but my family has said no more. We had a leaking air conditioner that got the floor all wet and we had that musty wet carpet smell for a week. There is no chair in the room to sit down and even put your shoes on. No desk to work at. Not even a mirror other than in the bathroom. No drawers to put your clothes in. There are a few shelves in the closet. The bathrooms are basic. I have stayed at a lot of Sheraton's and this rates among the worst I am sorry to say. I will always remember being in the lobby of this hotel the day Elvis died. January 28, 2014
Rated 5 out of 5 by KristiG I Love The Sheraton Waikiki The Sheraton Waikiki is a fantastic resort with great amenities. The infinity pool is the best pool on the island. The pool staff is incredible, making sure you have everything you need. Thank you Logan, Fillipo and Cody. You guys are the best. The Beach Center at the Sheraton has everything you need for your day on the beach. Thank you Jeff for your hospitality and kindness. Can't wait till the next visit. June 17, 2013
Rated 2 out of 5 by Hiko Though the SPG APP Showed Availability I joined a tour from Japan and stayed at the Sheraton Waikiki. Although the SPG APP showed the availability of large ocean front rooms or suites and we fully recognize tour stay is not applicable for SPG Platinum benefit, the receptionist refused to upgrade with room charge difference payment. Also the building is too old so that the noise from isle or rooms next door sounds terrible. June 8, 2013
Rated 5 out of 5 by Larry22 Perfect location and outstanding service This is a very high traffic hotel and the lobby is always busy. However, customer service is excellent and staff are very friendly. The club lounge has a beautiful view with plenty of food and drinks for guests. Room is very clean but shows its age. I am very lucky to have an upgraded room with fantastic ocean view. Thank you for a perfect vacation. January 13, 2014
Rated 4 out of 5 by adamDW Paradise in Hawaii! When I was planning my trip to Honolulu for work, I was looking for a convenient location and a nice property at a good rate. The Sheraton Waikiki met and exceeded my expectations. The staff were so helpful (especially Alice at the concierge desk), the rooms had fabulous views and the property was immaculate. My client and I had wonderful cocktails, enjoyed laying out by the pool and just relaxing when we weren't working. The location couldn't have been better, right in the heart of everything and walking distance to everything we needed. A wonderful value for the price, highly recommend! November 24, 2011
Rated 4 out of 5 by Jackson13 Good Waikiki Beach Location I have stayed at this hotel a number of times while visiting Waikiki mainly for the location and views of Waikiki Beach. The rooms are somewhat dated but have great views from the balconies, the higher the floor the better the view. The size of the hotel creates a somewhat chaotic arrival and check in process. Hotel highlights include the location on the beach, a great adult oriented edge pool and a very nice larger pool area for families. I also enjoyed relaxing in the rocking chairs by the koi pond. A complete variety of activities, shopping and dining options are within a short walk. February 29, 2012
Rated 5 out of 5 by Ozone2014 Great stay plus!! Very accommodating resort which caters to all. Room was decent size and comfortable. Housekeeping was thorough and efficient. Plenty of shopping, restaurant and water fun options available either onsite or in close proximity to the resort. This a very busy resort but the staff from check-in to check-out was excellent and courteous from the front desk to the hallways and pool decks. The hotel concierge service were helpful and their work was spot on. Extra kudos to breakfast service staff Roy, Tony, Lynn and Bridget in the KAI Market restaurant. An absolute bright spot in our stay we looked forward to their courteous and personal type service every day, These folks truly care about their work and their guests and will be missed. The breakfast buffet options were numerous the food was fresh, delicious and constantly replenished . Overall the pools were very relaxing and beverage services available to them was very good, I would recommend this resort to anyone. June 10, 2014
Rated 1 out of 5 by bagel is the worst sheraton we have ever stayed in from the moment we checked in till departure there were constant problems. original room did not have a beach view cleaner was inconsistent food was poor quality pool chairs were disgusting -no matresses and not have to pay an additional $60 per day for a chaise lounge with a mattress key card had to be re-coded three times in four days November 8, 2013
Rated 5 out of 5 by JRKeb Exceeded Expectations This hotel has mastered the art of giving "the personal touch" even though it is a massive property. It has improved markedly since we stayed here two years ago - so much so that we wouldn't now think of staying anywhere else on Waikiki. Jarret, at check-in, was ready for us even though we came in late, and he explained everything we needed to know to make our time there as enjoyable as it could be. We asked him for a couple of items to be sent to our room - and they were delivered about 10 seconds after we arrived in the room! We are Starwood Platinum guests and the recognition received here is gratifying. (Love the idea of "The Bag" - you feel like a kid in a candy store!!) The Club now rivals the best - which was not the case two years ago. The manager, Jamie Fusco, is very gracious as are the staff who look after the guests there. We enjoyed dining in Kai Market and Rum Fire - especially their version of high tea, called "Spiked Tea". We simply enjoyed our stay from start to finish! January 15, 2014
Rated 2 out of 5 by Lionel69 There is good news and bad news First, let me make it very clear that the staff and management could not be better. I praise them effusively for really embodying the aloha spirit. From Helena Wu in IT, to Tommy at the concierge desk to ALL the valets, your people were terrific. Now if I could just say the same about your facilities, the room specifically. You cannot do anything about the tiny little box you were given to furnish. I felt I was in an economy type motel with a great view. Barely enough room to move about. Horrible, slow wi-fi even after the heroic efforts by Helena Wu to make it work, which it did, but barely. I cannot imagine wanting to pay so much for a room, and I got a "great deal" to feel so disappointed when I open the door to my room. There is nothing you can do to make this better as the idea was clearly to get as many rooms as possible in the smallest possible space. I look forward to the next 10 days at your property on Poipu Beach, Kauai. August 12, 2014
Rated 5 out of 5 by SydneyNick Great Location Best location and pool in Waikiki. Have stayed many times and will stay again. The staff are warm and friendly and always go that extra mile for guests. February 20, 2014
Rated 5 out of 5 by Rugbygirl1 Great location Hotel was in a great location. Staff were very friendly, we arrived late at night and the check in staff welcomed us by name. Great facilities, wonderful to sit on balcony and look at view. Close to some great restaurants. September 22, 2013
Rated 4 out of 5 by Maria415 Best pool in town :-) The Sheraton Waikiki has the best pool in Waikiki. The staff at the infinity pool are amazing. Larry and Filipo take good care of you and the wait staff are always making sure you have drinks and food while enjoying a great day at the pool. Love coming and relaxing August 12, 2014
Rated 5 out of 5 by KristiG SHERATON WAIKIKI...Home away from home As always, The Sheraton Waikiki more than met our expectations for a wonderful vacation. The Sheraton Waikiki is by far the best hotel in Waikiki. You have everything you could possible need right on the property. The pool areas are amazing and boast great customer service. Thank you Jeff, Logan and Brett for that extra care you gave us at the beach and pool during our stay. Daniel at the front desk was also amazing and so helpful. Jen and Carlos at Rum Fire also displayed great customer service and made us feel at home. Love this hotel and it's staff!! December 24, 2013
Rated 1 out of 5 by JJCIII New York Stay Wrong room, smoking, and people who really didn't care about our stay. April 21, 2013
Rated 3 out of 5 by Beaverbrook Rooms need to be upgraded Far too many people who don't stay at the hotel use their pool facilities and frankly this is the only reason I stay at this hotel, because of the pool. The staff need to do a better job of monitoring outside people that infiltrate their pool. Every day I was at the pool I noticed dozens of people without wrist bands yet they were never asked to leave the facilities. Why do I pay for a $30 resort fee if others from the outside just come and use it for free? And the rooms are in serious need of upgrading. If they upgrade the rooms and do a better job of monitoring uninvited guests, then the hotel gets a 5. Otherwise, it is average at best. March 29, 2014
Rated 5 out of 5 by Lisa11 We Will Be Back Boy did we have a great time. You know a hotel must be good when they are booked out on certain dates you want to stay there. Our family of 4 wanted to stay 12 nights but it was Easter so probably a busier time. At first there was a period of 3 nights we would have to go and stay elsewhere because they were fully booked but I checked a couple of times and in the end I was able to get the whole 12 nights here and I am so glad. We had 2 ocean front rooms booked so the teenagers could have thier own room and we all had a little more space from each other. We had an interconnecting door which was great because we only closed it at bedtime and every other time we were in the rooms it was like we were all together anyway. We honestly could not complain about anything during our stay. We were happy with the rooms on the 19th floor overlooking the infinity pool which was great. The ocean looks so blue and amazing when you look out. At night you can kick back on the balcony and listen to the music below or watch the firedancer show. Beds are so comfy and the hotel staff are so friendly always saying aloha as you pass them in the hallway. The staff at the travel desk are so helpful in booking or reconfirming any day tours. We loved the fact that the hotel was right on the beach and also so close to walk to the shops. This was our first overseas holiday and I am so glad we chose to spend all our nights at the Sheraton Waikiki. Make sure you try the freshly baked cookies from the cookie shop. We were there nearly everyday as we fell in love with the choc chip cookies. After seeing where some hotels are located in proximity to the beach and shops I know that I booked the best place to stay. We really could not fault our stay in any way and we know we will return for another relaxing break in the near future. April 27, 2012
Rated 1 out of 5 by Steve8857 My 2nd (and probaly last) stay My first experience with this hotel occurred a couple of years ago. There were a number of disconcerting problems which I shrugged off as anomalies. I returned for a 2nd week-long stay last month. I was terribly disappointed. I had to wait in a very long check-in line only to find my room reservation was wrong. That took a full day to fix. I had to move into another room. After a day there, the A/C started leaking, soaking the carpet and leaving a moldy smell for the rest of my stay. I tried repeatedly to get this fixed and was ignored. Service was uneven. I felt treated as a low class citizen compared to the "SPG Elite" customers who frequently get to the front of the rest of us who had been waiting in long lines. To cap off the sub-par experience, at checkout I was surprised to be hit with WiFi fees that had been advertised as free. That took yet another call to management to fix. Given the price to stay there, I had expected a little better treatment. There is something terribly fragmented and uneven about the service here. Be wary. It's not as nice as it looks. November 10, 2011
Rated 3 out of 5 by Socrates74 The Resort Charge I first stayed at this fine hotel in 1974. Over the years, I have returned frequently. It has been my home, when at Waikiki. The hotel has undergone a number of transformations and refurbishments. This latest incarnation is the best yet. But there is a problem: the so called "mandatory" resort charge. I first learned of this after I had made my reservation for this stay. Being advised by an email from the hotel that the charge was mandatory, I accepted this as fact, and when asked at check in if I knew about the charge, I dutifully replied in the affirmative and paid it. But shortly, the disappointment began, followed by outrage. When I went to log in to the "free" (a benefit of paying the resort charge) WiFi, the screen informed me that the charge would be $14 per day, but IF I were paying the resort charge, it would be free. "IF"? This implied that some hotel guests were not paying the resort charge. Then I noticed costs associated with certain activities in the weekly planner booklet given us. But, other documentation advised us that "IF" we had paid the resort charge, those activities would be free. So, the next day, in a friendly manner, I started asking some hotel guests I randomly met if they had paid the resort charge. It was in this manner that I learned that some had not. Well, it was obvious at that point, anyway. While the list of "benefits" associated with the resort charge is lengthy and interesting, given a proper choice at check in, I would have declined to pay it. The amount was about $125 for our 5 night stay. A better investment would have been 10 Mai Tai's -- 1 for me and 1 for my wife, daily. I did raise this issue at check out, as I was asked if I had any problems during my stay, but of course the response was just a sympathetic smile. Nothing could be done. I have been loyal to the Sheraton Waikiki for nearly 40 years, but I find the imposition of the so-called mandatory resort charge to be deceptive and outrageous. This is no way to treat your loyal customers. It is no way to treat anyone. The next time I travel to Waikiki, I will check to see if your hotel still imposes the resort charge. If it does, I will stay elsewhere. I shall not return until the resort charge is eliminated, and I am advising others headed for Waikiki to do the same. It's a shame really. You have such a fine facility, and such a friendly and competent staff. Yet you have chosen, through management greed, to undermine and negate these strengths through deceptive marketing of a resort charge. If you really need extra income from guests, just build the charge into your rates. I hope to stay with you again some day, but this may have been my last stay. It's up to you. Aloha! September 18, 2012
Rated 3 out of 5 by Binsky Recent travel experience Very disappointed in the hotel generally! I believe the hotel needs a good overhaul . We ate in the restaurant for breakfast only once , choosing the a la carte menu mainly for the cost. I can tell you the food was so well below our expectations that for the following days of our stay we actually ate at Denny's for b'fast but we ate at other local restaurants fot other meals. You may be surprised at this but not only was their food much better and cheaper than the Sheraton but their service was outstanding. August 4, 2012
Rated 5 out of 5 by JasonB101 Overnight stay for 3rd wedding anniversary trip July 12,2014 My wife, myself and her mom & dad were traveling to Maui and Kaui with a stop in Honolulu for the night. I picked this hotel for the airport shuttle and that was perfect. When we arrived we found the room booked was not available and had been upgraded to a suite. The staff and Manager on duty at the time helped with an wifi issue on my floor and bless her heart she went to a sister property hotel to get me a MiFi hotspot and that I will never forget that kindness and service. In closing this hotel is perfect for location to Waikiki beach and close to everything, I will gladly stay there again. Many Thanks Jason July 16, 2014
Rated 5 out of 5 by mrsmrtguy great hotel in waikiki this is my 2nd time stayin at this hotel. I had a premier suite and it was absolutely great. I loved the view from the room into the ocean. It had a large patio one one side and a smaller one on the other. The room decor was very modern and comfortable. Only one slight negative is that the room was 1300 sq feet but the bathroom was a standard size bathroom like you would see in any other hotel room when you would of expected something a little bigger. But the room and staff were great and we had a great time. Was able to watch the sunset from the balcony and it was absolutely the best part of the room for sure.. the amazing view. Thanks again Sheraton for a great experience! May 13, 2014
Rated 2 out of 5 by AliT22 Hotel has great features but rooms not so great Enjoyed most everything about the Sheraton Waikiki -- helpful staff, beautiful lobby, pool areas, casual seating, great shopping, close proximity to amenities, lots of elevators; however, the rooms were below a "Sheraton" standard. There was no where to sit in the room except for our bed (and the toilet, of course). There were four people staying in the room but the beds were double size -- room was plenty large enough to have queen size beds. Cleanliness of the room was questionable, also. November 12, 2013
Rated 1 out of 5 by 4nordic Not a family friendly hotel. very disappointing in the quality and layout of the room we got, long dark room with 3 double beds, on 9th floor very you barely can see the beach. All the back in the hotel. Got a complaint with a warning of USD 200 charge because we moved two of the beds together, as we have a 6 years old girl, which we where afraid for falling out of the bed. Not a family friendly hotel. April 22, 2014


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Affiliate Graduate Faculty
Eric Hauser, PhD; University of Electrocommunications, Tokyo
Eric Hauser is a graduate of the department's MA program (1999) and PhD program (2003). Since 2003, he has worked at the University of Electro-Communications, a national Japanese university located in Tokyo that specializes in engineering and applied science, and has also been an active member of the Japanese Society for Language Sciences. Most of his research is in the area of conversation analysis for second language acquisition. As a foreign language teacher, he is also interested in critical pedagogy and classroom democracy. Eric has published in Applied Linguistics, the Journal of Applied Linguistics, and Human Studies. His most recent publications include two articles in 2013, in Language Learning and Pragmatics & Language Learning, in which conversation analysis is used with longitudinal data to investigate language development. A third article in 2013, in Pragmatics and Society, explores the use of Japanese during L2 English discussions among Japanese university students.
Sandra McKay, PhD; Professor Emeritus, San Francisco State University
Sandy's main areas of interest are macro-sociolinguistics, language, and globalization; English as an international language; and second language pedagogy. Many of her books and professional articles address these topics. During her career, she has offered many teacher education workshops and courses overseas, typically as a Fulbright scholar, an academic specialist for the U. S. State Department, or a visiting professor. Her areas of expertise are sociolinguistics and education, English as an international language, second language pedagogy, and language, literacy, and culture.
Hanh Thi Nguyen, PhD; Hawai'i Pacific University
Dr. Hanh Nguyen is Associate Professor of Applied Linguistics in the TESOL Programs at Hawai'i Pacific University. Her research interests include the development of interactional competence in a second or professional language, social interaction in language learning situations, learners' transforming identities, and Vietnamese applied linguistics. To pursue these topics, she prefers a bottom-up approach, utilizing conversation analysis, discourse analysis, and systemic functional grammar. She is the author of Developing Interactional Competence: A Conversation Analytic Study of Patient Consultations in Pharmacy (2012; Palgrave-MacMillan). She is co-editor of Talk-in-Interaction: Multilingual Perspectives (2009; with Gabriele Kasper) and Pragmatics & Language Learning, Vol. 12 (2010; with Gabriele Kasper, Dina Yoshimi, and Jim Yoshioka), both published by the National Foreign Language Resource Center, University of Hawai'i. Her articles appear in journals such as Applied Linguistics, Text and Talk, Journal of Pragmatics, The Modern Language Journal, The Canadian Modern Language Review, Language and Education, Learning, Culture and Social Interaction, JALT, Research in Social and Administrative Pharmacy, and Communication and Medicine. Dr. Nguyen teaches courses on discourse analysis for language teachers, corpus linguistics for teachers, second language acquisition, assessment in TESOL, computer-assisted language learning, and language awareness.
John Norris, PhD; Georgetown University
John Norris works in the areas of language testing, program evaluation, and language pedagogy, and he is particularly interested in task-based language education, meta-analysis, and educational assessment. John's recent books explore language teaching (Task-based language teaching: A reader), evaluation (Toward useful program evaluation in college foreign language education), assessment (Validity evaluation in language assessment), and research synthesis (Synthesizing research on language learning and teaching). He speaks and conducts research in German, Spanish, and Portuguese, as well as English, and he is an avid runner/hiker/surfer.
Lourdes Ortega, PhD; Georgetown University
Lourdes Ortega is a Professor in the Department of Linguistics at Georgetown University, and she was a member of the Department of Second Language Studies at the University of Hawai'i at Mānoa from 2004 to 2012. Her main area of research is in second language acquisition, particularly sociocognitive and educational dimensions in adult classroom settings. In her research, she applies insights from bilingualism and from usage-based linguistics to the investigation of second language development. She has also long-standing interests in second language writing and foreign language education and has published widely about systematic research synthesis and epistemological and ethical dimensions of second language acquisition research. She was co-recipient of the Pimsleur and the TESOL Research awards and has been a doctoral Mellon fellow, a postdoctoral Spencer/National Academy of Education fellow, and a senior research fellow at the Freiburg Institute of Advanced Studies. Her publications include the book Understanding Second Language Acquisition (1st edition with Hodder, 2009; 2nd revised edition with Routledge, 2014). She has served/serves as area editor for "Language Learning and Teaching" in the Wiley Encyclopedia of Applied Linguistics (2012), editor of Language Learning (2010–2015), and as editorial board member on a number of journals.
Peter Robinson, PhD; Aoyama Gakuin University, Tokyo
Peter Robinson is Professor of Linguistics and SLA in the Department of English, Aoyama Gakuin University, Shibuya, Tokyo where he teaches graduate and undergraduate courses in Applied Psycholinguistics and SLA. His main areas of interest are in the roles of attention and awareness during second language learning under different conditions of exposure; the effects of task characteristics on language learning and performance; and the structure of aptitude complexes for instructed language learning. His most recent publication is Task Sequencing and Instructed Language Learning (with Melissa Baralt & Roger Gilabert; Bloomsbury Publishing/Continuum, 2014).
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Jawatan Kosong Suruhanjaya Perkhidmatan Awam Negeri Kedah (SPA Kedah)
Jawatan Kosong SPA Kedah
About Suruhanjaya Perkhidmatan Awam Negeri Kedah (SPA Kedah)
Suruhanjaya Perkhidmatan Awam Negeri Kedah was approved by the of Kedah State Legislative Assembly (Legislative Assembly) on August 24, 1959 under the State Public Service Commission Enactment Enactment 1959 or 1959 the State Services Commission. Enactment has got the authority of His Majesty the Sultan of Kedah Tuanku on October 20, 1959 and was signed on October 29, 1959.Suruhanjaya Perkhidmatan Awam Negeri Kedah is the Disciplinary Authority in respect of the officer holding or acting in the office of the State Secretary and the State Financial Officer as well as the power to dismiss or downgrade the officer in the Senior Management and the Management and Professional. Promotion to Grade C and above was also carried out by the Commission.
Kedah Name Origins
For the history of Kedah , there are two other well-known reference of Hikayat Merong Mahawangsa , written after the year 1643 and the date of the line of al Kedah in 1927. Information about the early history of Kedah can be obtained from the elements of Arabic , Persian , Sanskrit and Chinese .
The original name of Kedah – Arabic and Persian
Elements of the Arab and Persian lot about Kedah -called " trick " ( Ibn Khurdadhbih 846 ) or " Lose " ( Ibn Muhalhal , 941 ) or " Qalha " , " Qalha " is said to have four districts of Kuala Qilah (New Sungai Merbok now ) Kuala Bahang ( Kuala Kedah ) , Kuala Merpah on Long Island near Setoi ( disempadan Penis / Thailand ) and Kuala Bara ( a Cape River area Setoi ) .
The original name of Kedah – Sanskrit Writing
There are also references to Kedah in Sanskrit writings that mention Kedah as " Kataha " or " Kadara " and the writings of the Tamil menyebur Kedah as " Kadaram " or " Kalagam " . " Kadaram " means a large pan and " Kalagam " mean black. According to Wilkinson perkaraan name Kedah is derived from " Kheddah " which means elephant trap . There is also an opinion that the name Kedah is derived from Arabic perkaraan . " Rocking " which means glass footed . At the time there were many Arab traders who sell there footed glasses here . They often cry out the word " Kedah " to attract the attention of the merchant to their merchandise . From the results , the history of China trade merchant and cruise kronikel them there in the various terms of reference Kedah . Similarly, elements of Siam and Java are also mentioned Kedah with a distinctive style .
Kedah original name – Elements of China
Of Chinese elements , ie during the Liang Dynasty ( 502-665 ) Kedah referred to as " Langgasu " or " Langa " ( or Langkasuka ) . From writing the I- Ching ( 7th century ) Kedah are often referred to as " Chiah – Chin " or " Kie Ta'a " or " Kieteha " . Reported that the inhabitants began to occupy the area in the first century BC. Up to this day is still a sign of where exactly Ask Langkasuka government 's position . Author and historian Winstedt assume Langkasuka , mentioned in Hikayat Marong Mahawangsa well as the name of Kedah in written literature. Historians like Quaritch Wales , British archaeologist ; G , Coedes , French archaeologist and Dr . Linehan , a historian and former Director of the Museum in Malaya (1948 -1951) , placing Langkasuka in Single River . From kronikel Chinese Tang Dynasty ( 618-916 ) Kedah called " Kora " or " Kola " . King Kora said to have the family name " Sri Pura " and his own name is Pura mission . Chinese traveler , Chao Ju Kua ( who wrote in 1250) mentions Langkasuka as conquered territory by Palembang .
The original name of Kedah – Study Findings
The Study Of Ancient writers Timesin The Malay Peninsula and Straids Malacca . Roland Braddell state of Kedah was called " Gedda " . The name associated with Hindustani word " Khadar " which means land suitable for rice cultivation . " Kidara " in Sanskrit also has the same meaning. Another name for Kedah was " tense " in the Persian language means Fort . Narrated that the second King of Kedah to build a city in a place bemama Serokam . " Serokam " associated with Hindustani word " Sarah " which means building and " We " meaning business .
Quaritch Wales conducted numerous archaeological studies have found a site in the city of Kedah in Serokam . Indian elements recorded description " Kataha " old name Kedah was conquered by the Chola rulers of India in the 11th century . Kataha ruled by a man named Sri Visaya . Next , Kedah is said to have the power lies in Palembang , followed by the power of the Chola kings and later Majapahit power . Kretagama Nagara poem ( 1365 ) In the name of " Rocking " and " Langkasuka " as areas dominated by Majapahit . Until the end of the 14th century ' , Kedah famous as the center of the tin trade but after the fall of Palembang and the decline of Majapahit , Kedah fall under the authority of Siam .
Barbosa , the Portuguese writer who wrote in 1516, stated that Kedah is the center of all kinds of goods trade . Arab ships come from all over to trade . In Kedah there are plenty of black pepper brought out to China via Malacca. De'Eredia Godinho , Portuguese cartographers who wrote between the years 1597 – 1600 provides an overview of the port in Kedah which he filled with buildings made ??from nibong .
Local elements of the history of Kedah is famous Hikayat Marong Mahawangsa who tells the early history of Kedah . Many historians use this series as a reference, although admittedly many elements mixed with stories out of history. Another popular local element is the AI Genealogy Kedah – date , paper Haji Hassan Haji Arshad , a high officer of the court . By using the Hikayat Marong Mahawangsa and AI – date Kedah genealogy , one can build a particular course of history Kedah Kedah Sultanate genealogy of the 13th century to the present day
The original name of Kedah – Record Adventure
Old records of the name " Kedah " though in different terms can be traced back in 846 AD. For example in adventure records Khurdadhbih author Ibn al Masalik wal Mamalik is stated on an island called " trick " that has a lot of tin and bamboo forests . This book is a guide book on the area of the Islamic empire and contains also information about the topography of Southeast Asia .
An Arab nomad named Solomon who had written in the year 851 AD mention of the name " Kalahbar " which is said to be a place under the auspices of Zabaj in Palembang Srivijaya Empire . Ibn Muhalhal who wrote in 941 AD mentions " Lost " as the last of the ships docked on the east side . " Lost " is described as a large city that is surrounded by a high wall , full of parks and waterways . " Lost " also has a lot of mines or " Kelian " ore . According fbnu Muhafhal " Kelian " as it is not available anywhere in the world. There are also a very special sword material. Source:Lembaga Muzium Negeri Kedah
Jawatan Kosong Suruhanjaya Perkhidmatan Awam Negeri Kedah :
Qualified Malaysian citizens invited to fill the vacancies at Suruhanjaya Perkhidmatan Awam Negeri Kedah as follows :
Further information and how to apply, please follow :
Jawatan Kosong SPA Kedah Closing Date : 3 August 2014


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How to Be the Family CFO
Published on - January 28th, 2009 (by J.D. Roth)
This is a guest post from Kelly Whalen, a mostly stay-at-home mom who writes about personal finance at The Centsible Life.
As acting chief financial officer of my family, Kim Snider's How to Be the Family CFO provided me with an education I wish I had received 15 years ago! The book is easily digestible, with five sections, and most chapters easily read in 5-10 minute bites. This proves to be the best way to read the book since it is packed with valuable information.
For anyone at the beginning of their financial education, How to Be the Family CFO provides a wealth of information. If you consider yourself financially savvy, there are still some wonderful reminders, and advice on how to maintain and grow your wealth.
About the author
You may be wondering why you should take advice from the author, Kim Snider. As a mother of four, I was wondering that myself when I read that she was married without children. I wondered how she could speak to my concerns as a parent, but after reading the book I feel like she completely "gets it." It helps that she has pets who seem like they must be her "kids" — she even set them up with their own trusts!
Snider shares her personal story in the introduction. At a young age, she sold her stock options from a successful Silicon Valley company and became a multi-millionaire. Within two years, Snider left her job, spent a good portion of her money, and lost the rest by entrusting it to her financial advisors without educating herself on the decisions they presented her with. She was broke, in debt, and had to start over.
Now, twelve years later, she's dug herself out of debt, created her own business, and shares her experience and knowledge with others through classes, seminars, a blog, and her book. With her spouse, she also runs a company called Snider Advisors.
Four steps to financial success
Snider wants you to treat your personal finances with the same care and scrutiny a CFO would use in managing a corporation's bottom line. According to Snider, the family CFO uses three tools: planning, managing assets and liabilities, and managing behavior. These tools are taught within the context of her four steps:
- Plan prudently. Beginning with personal financial statements (one for income, one for balances), Snider wants you to examine where you're starting. Next she asks you to come up with a vision. She helps you break down your vision into categories and then specific goals using a noun, verb, and a date. An example is, "Pay off all debt, except mortgage, by January 1st, 2009." Lastly Snider asks you to face the difficult task of planning for the inevitable.
- Save prodigiously. If you are financially savvy, you may already have these steps in place, but I'd venture that some of you are like me, just getting started on our road to financial freedom. Snider suggests setting up an emergency fund with six months expenses (not six months salary!), knowing the difference between good debt and bad debt, taking advantage of tax-deferred accounts (especially 401Ks), and saving for retirement before college.
- Invest wisely. Snider starts this section by asking, "What is your money's higher purpose?" She challenges you to aim big, and then asks you to refine your investment plan by having you assess your temperament, your horizon (how long you have to invest), and where you stand on the risk/reward continuum. There are additional chapters where Kim discusses starting early, taxes on investments, investing your money yourself, creating passive income, minding inflation, and remembering to stay the course.
- Manage risk. Managing risk starts with protecting your most valuable capital — you! In these chapters, the author discusses various types of insurance, identity theft, and maintaining your credit score. She touches on topics aren't often covered, such as long-term care insurance, medical identity theft, and protecting yourself from obsolescence.
Though these seem like financial common-sense, the author outlines the steps and gives advice on how to follow through. For instance, many of us know that we should plan our estate, but have you ever considered making a "What if…" file? Most of us know to keep a file where all our important documents are stored, but did you ever consider including in that file a copy of your home inventory, records of your pets' microchips, important phone numbers, or even family recipes? This is just one of the nuggets of info that Kim shares in her book.
Pros and cons
The steps Snider lays out are overwhelming, and some of them may not be achievable, but her overall message is to make a plan and stick to it. I know it may take me years to complete all the tasks she laid out, but if I act on just a fraction of her advice I know I will will be in better shoes than before (maybe even designer shoes!).
The book's biggest downfall is the constant reminder of Snider's investment methods and her company. I understand that she has a business to run, but in my opinion, if I like the book and want more advice on investments, then it would be pretty simple to include a tidbit at the end of the book explaining what she does, and where I can get more info.
I also found the style and tone of the book a little "off". Snider included quotes in the middle of pages, which broke up the reading in an odd way. I think she must have had so many favorite quotes she couldn't stop herself from including them. She also tried to convey a conversational tone, but sometimes it feels forced.
That said, I recommend this book to anyone who is the family CFO. Snider offers sound and solid advice, and gives you the steps to really get your finances in order.
For more on this subject, check out Flexo's awesome guest post from 2006: How to be the CFO of your own life.
I love this post. Awesome. What a great metaphor.
I have read the book and it is not bad although I think there are some other books which are better. The Average Family's Guide to Financial Freedom is one I would recommend, if people like the Tooheys can do it anyone can.
Additional if you look at most CFOs you do not have anything to learn from them as many of them are leading their business enterprises to disaster. On the other hand those of us that are baby boomers can often remember, grandparents or great grandparents that really knew how to live frugally and within a budget.
Looking back at how well my mom's parents did on a very merger income, they knew somethings that the rest of us should learn (that includes all those corporate executives). The only loan they ever had was their mortgage (at that time you had to have at least 30% to put down to get one. They where always happy, had plenty to eat, and had time to talk with family and friends. So with their shining example how did we get it wrong, we traded common sense for nonsense. Instead of following their example and living within our means and budgeting for every purchase, we bought into the we deserve it now ad line. Well the truth be said we are now paying for it big time.
We need to get our selves focused on what we can do about our situation. The one thing we can control more then anything else is spending, that is what a budget helps you do. After you get out of debt you will realize just how much that debt was costing you and how little you actually need to live comfortably.
When you have no debt and control your spending, saving will become easy.
Just remember that with both saving and debt elimination the process starts slow. It will take 5 or more times as long to pay down or save the first thousand, then it will the last thousand the key is not to give up.
I think one of the biggest mistakes "family CEO's" make is not having a plan for their own departure.
Make a one or two page "set of directions" to be placed with your will or financial documents so there is at least a roadmap to accounts and information if something terrible were to happen.
i see my parents struggling with finances because they have very little financial education and absolutely no system.
I truly see now the problem with that but what can i do? Probably learn from this so I can be better for my own family in the future.
Hi Tom
I know how you feel, but understand you can still give your parents help while helping yourself.
To do this successfully you need to take a different tack when talking to them. Ask them to look over something relevant to personal finance with you, as you get their opinion on it they learn about things, and by helping them gain an understanding of something you will gain a better understanding yourself.
A person that can explain something complex in simple to understand terms can prove he knows something those that can not are only pretending they are smart.
You care about your parents so it is worth your while to try to help them AND YOU BOTH FEEL BETTER FOR IT.
Honestly this book seems like every other personal finance book that I have read reviews about. It talks about the usual personal finance stuff; plan ahead, save your money, invest your money, etc. This is the kind of content I read on blogs, where there is at least a personal touch. I am yet to be convinced to buy any new personal finance book that comes out.
Thanks for the reply Robert. I will get more involved in the financial part with my parents.
As Robert stated above, my mom and dad lived frugally and my mom continued to do so after my dad's death. I was concerned that she would buy too much food sometimes and it would go bad- and I would suggest she buy less so that she would save money. Little did I know how much she had! Luckily, we learned about her finances and organized them before she became ill. My mom had been living on her social security for many years so her savings and investments built up. She was shocked to learn how much she had and gave some to us and her grandchildren. It has enabled her to have excellent home care now that she is incapacitated. It also showed us that you can live decently on not much money- but that you should also have your own money/paperwork organized and take care of it.
great post. But even if your not the family CFO at present, its still essential to know this information as family dynamics can change at any time.
I think it's imprtant in a family that everyone know what is going on. So as opposed to a single family CEO, it's critical to have a family "finance comittee".
I love that as a title. I consider myself my family's CFO. I might look into the book if they get it at my local library.
at least 12 months of living expenses will be my advice.
the typical 6 months will not be enough in today's economy.


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Germany appears to be the last chance to stand up against the crooked fed and bankers. Go Germany
Bail their banks out ???!!! …..ECB has NEVER said it would bail out any MULTINATIONAL- BANKS of the periphry… that was for the governments to work out…… ECB will empower ESM for the SOVERIEGN treasury going forward…those folks might want to go back and understand what exactly is to be delivered, and to whom… if the banks holding the realestate loss's want to make a seperate arrangement with ECB, that would be considered an additional billable line item ,per bank,…and there's an EXTRA CHARGE for that !!!!$$$


text: This site shows the uncensored timeline of Twitter users who "tweet" the word "Extreme Naturals." We're showing you everything, so you can see exactly what Extreme Naturals fans are saying! If you have yet to check out the beautiful girls at Extreme Naturals, then you need to go check out the "free tour now!" We're sure you'll like what you see.


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