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The Penn Cambria School District will prepare productive citizens in a safe and positive environment that promotes excellence in academics, the arts and athletics.
September ¢ seat belt - teen reminders
With the new school year in full swing, PennDOT is reminding young drivers and parents/caregivers alike of the stateÆs laws regarding child passenger safety. Drivers or passengers under 18 years of age must buckle up. Children under 8 years old must be properly restrained. This is a primary law, which means that police will pull you over, write you a ticket and if convicted, youÆll have to pay a fine. To learn about recommendations on child safety seats as well as the stateÆs law for wearing seat belts over age 18, visit www.JustDrivePA.com.
PC BUS RUNS (BRIDGE CLOSED) 14-15 with Runs (pdf)
Approved revised bus routes/runs effective May 1, 2014, due to Rte. 53 bridge replacement project. These revisions will remain in effect through the project completion [estimated to be November 5, 2014].
Revised School Calendar
Monday April 21, 2014 - is no longer a scheduled holiday.
End of Quarter 3 - Changed to April 3, 2014
Parent Conferences Dates Changed.
Seniors will report on Saturday, May 3rd for Graduation Prep.
Graduation - June 7, 2014
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Now you can receive news on your wireless phone. Enter your wireless phone number and your phone carrier. When news occurs, localwireless.com will send WJAC Closing Text Alerts to your phone. This service is brought to you by WJAC. This service is available on the following carriers: AT&T Nextel Sprint PCS T-Mobile Verizon Wireless Boost Mobile (Pre-paid) Boost Mobile Unlimited (Post-paid) Alltel U.S. Cellular Cellular One MetroPCS
Pre-K Counts Accepting Applications
Slots for our 14-15 Pre-K Classroom are currently filled. However, we are accepting applications for our wait-list in case a roster slot should open during the year. Applications for 15-16 will be accepted in the spring of 2015.
Spring 2013 Celebrating Student Success!
Penn Cambria School District has received recognition from several independent publications during the last few weeks. Please click on the link below to read what the Pittsburgh Business Times and U.S. News and World Report have to say about us!
11-12 District Report Card Now Available
PDE has released the 2011-2012 district report cards. You can view the Report Card for Penn Cambria here.
Online Gradebook Access
Parent access to the MMS Gradebook program for PCMS and PCHS is now available! Click on the MMS Gradebook link for directions to access this system.
Get your pictures in the yearbook!
The Yearbook Staff invites students and parents to submit photos for the yearbook.
Due to increased congestion in the area, Cresson Borough will be strictly enforcing the No Parking restrictions along 4th street adjacent to the stadium both during athletic events and during the school day.
We remind our students, community members and fans that to avoid the fines associated with illegal parking along 4th Street please park elsewhere during school hours and at after-school events utilizing the stadium and auditorium.
4Sight Pennsylvania Benchmark Assessment
Students in grades three through eight will be participating in the Pennsylvania 4Sight Pennsylvania Benchmark Assessment program during the school year.
My School Account
Monitor your childrenÆs lunchtime purchases, track what your children have been eating for the past 30 days, make deposits directly into their meal accounts, and have an email reminder sent to you when an account balance gets low. Student debit account deposits can be made through ACH payments. Each childÆs account will be updated nightly so that account balance information and payments will be current as of the following day.
Jobulator for Subs using Aesop
This new product is a computer widget that was designed to notify substitutes of available positions in Aesop right from their desktop. This piece of software alleviates the need to log in to or call Aesop multiple times a day to search for available positions. To learn more about how Jobulator works, please visit www.jobulator.com.
Resources for Families Impacted by Military Deployment
Strategic Plan Highlights
The Penn Cambria School District will prepare productive citizens in a safe and positive environment that promotes excellence in academics, the arts and athletics.
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As of 2014, Montgomery's population is 205,516 people. Since 2000, it has had a population growth of 1.23 percent.
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subset: commoncrawl


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Sushi Wasabi vs Shibucho vs Kasen - which one?
I hate starting the old "best sushi" argument, but which of these 3 is the best? I plan on hitting one of them up b/c my GF wants some good sushi
Fyi, I'm staying at home in OC, don't have time for LA b/c this is a short trip home, trying to pack everything into a busy few days
re: Lau
Maki Zushi, http://www.chow.com/digest/5914
I haven't been to Shibucho, but definitely Wasabi over Kasen. Wasabi is a contender for the best sushi in OC in my opinion, while Kasen was just ok.
Here's my omakase experience at Sushi Wasabi: http://www.kevineats.com/2007/02/sush...
My omakase at Kasen was far less successful: http://www.kevineats.com/2007/03/kase...
Hi Lau,
Glad to see you're still in So Cal for a bit. :) For Orange County, my old favorite used to be Shibucho (still enjoy seeing Shibutani-san from time-to-time), but I've found Maki Zushi to be my new favorite in the area. Here's my review for the place:
re: exilekiss
ahh thx dagrassroots, kevin h and exilekiss
hmm maki looks very good, i made reservations at wasabi and kingyo last night, but maybe ill switch to maki....i'm debating between the proven maki / wasabi or whether i should be a chowhounder and try something new (kingyo) and report back
Having been to all of them several times. It really depends on your Style? If you want the Calif Fusion experience then Maki is not bad but not even close to Taiko when it comes to quality Fusion. I use Maki for Take out Platters for novices.
Stay away from Frenzy, just awful.
Our style is more Traditional which would make Wasabi and Shubicho the obvious choices, Kasen is fantastic if you let the Chef go loose, not cheap either.
Wasabi is our normal go to spot when in OC but like I said earlier we go to all of these Sushi Bars plus most of the others. Blue Fin OMAKASE is always good but not as good as Wasabi.
Get in your car and drive to Sushi Zo (w.l.a) and have the best. If not on a budget then Urasawa for the overall Japanese experience.
re: russkar
Regarding Kasen, how do you make the chef "go loose?" Was merely ordering "omakase" not enough?
re: kevin h
If Zasen knows you and receives some notice he'll make some of the best Omakase available in So Cal. The problem is most Americans aren't fans of Authentic Japanese Sushi. ie: Fluke Fin, Sperm Sack (fugu & monkfish), Abalone Liver, etc. Kasen has a large amount of Japanese customers.
Shubicho in CM is also very capable. The Shubicho in LA is really great.
re: russkar
russkar - as far as style is concerned, i like authentic, i am not a fan of fusion generally and ill eat just about anything...if uve ever been to NY my general spots are yasuda and 15 east (throw in kuruma every once in a while, but price can get kind of ridiculous)
is there a big price differential between wasabi and maki? im debating between those two (i kind of feel like i should try kingyo, but my gf is here, so im sorta of leaning toward the proven places right now)
also re: Bluefin, i posted a reply a while back on exilekiss's post, but i've found that place to be pretty disappointing....ive tried it several times on the recs of some of my non-foodie type friends and consistently walked out feeling ehh about it
re: Lau
Hi Lau,
I actually visited Wasabi as well a while back. Total cost-wise, it was the same at both restaurants for our visits, so given the choice, I enjoyed Sakamoto-san at Maki for their great variety and rare items.
Here's a second visit to Maki with more thoughts from Chowhounders:
re: russkar
Hi russkar,
Definitely agree if Lau wants to get the best, then Lau should head up to L.A. for Urasawa or Zo. :)
Just curious if you've ever had traditional Omakase with Chef Sakamoto at Maki Zushi? I was at first taken aback on my first visit because of its huge Fusion Menu (and I don't eat Fusion, so I can't comment on that quality), but Chef-Owner Sakamoto only handles the traditional Omakase orders, while he leaves most of the fusion prep to his other Sushi Chef. Sakamoto-san's traditional Omakase is definitely on par if not better than Sushi Wasabi and Shibucho (OC), IMHO.
re: exilekiss
I'd def go up to LA if I had time, but this is a short trip and I've got to take care of a bunch of stuff to take care of down here...Urasawa is among the top of my lists of LA restaurants that I haven't been to
re: exilekiss
I went to Make for the second time for omakase this Weds. I was again totally blown away by the unique variety of fish from all over the world. with the I had some of the best toro ever (from Italy) and live Uni!!!
One should not judge this place as a fusion only place. Maki Zushi is like two restaurants in one.
Just went to Shibucho for the first time this week while in OC, and it's excellent, but very serious. Your every move is watched and evaluated before it is decided what is served next. As anyone who regularly reads these boards knows, there is much debate on this type of sushi experience. The best part of this is, after watching how we eat, order, pour soy sauce, et al, we were treated to some special fish not in the main sushi case. The downside is, the formality coupled with some too bright lights and complete silence (no music or other customers) made the dinner a bit taxing.
re: cls
I never felt like Shibucho was that serious or austere, even my first time there, and I'm pretty easily intimidated by that sort of thing. Then again, maybe my memory is skewed because the Shibutani family knows me well now. No music doesn't bother me, and the lights make taking photos easier. ;-) Shibutani-san even arranges the sushi on my plate for better composition.
I was just there again last night. Good to see Naga-san back, though he was obviously hurting. The toro seemed lower-grade than usual, but the uni was fresher, and they had some very nice salmon, hotate, mirugai, and ika.
Had lunch with a customer at Wasabe yesterday. It was terrific, as usual. My favorite place in OC.
Been to Maki, found the place really disappointing. I didn't get a chance to sit at the sushi bar since it was full. Service was beyond slow, food came out in wrong order, wrong food came out, and horrid attitude from one of the waitresses. She never apologized for anything.
The food was ok, but not good enough to overcome the service issues. My friends were pissed. Needless to say, I doubt I'll ever go back.
re: martiniman
I've been to Maki too. While I still favour my neighbourhood sushi-ya, Maki wins hands-down for best variety in OC. And like my neighbourhood sushi-ya, sitting anywhere else BUT the counter begets bad service (if I can't get a counter seat within a reasonable wait, I usually go elsewhere). I have mixed feelings on this...while I want the restaurants to succeed, less patrons usually means that I have a better chance scoring the counter seat.
Usually service THAT bad won't have me returning anywhere either; it's too bad when both the restaurant & patron loses.
And responding to the OP, I've been to Shibucho & Maki (but not to the other two), go to Maki for variety and a lighter atmosphere. Shibucho is quiet, serene though a bit austere. I think the key to any sushi-ya is to sit at the counter in front of the best or head itamae and create a great rapport.
re: OCAnn
i ended up hitting maki...ill write a full report when i get back to NY
my basic feeling was that it is a very good place with a really excellent selection (among the best ive seen selection wise, never eaten in japan though)....prob the best place ive been to in the OC, but ive only recently started looking for serious sushi places in the OC; normally when i'm home from NY, i just go to LA
re: sitting at the bar - we sat at the bar and i always think if ure actually going for serious sushi (not just to drink or something), its a MUST to sit at the bar b/c getting the sushi piece by piece is very important (shelf life), plus talking with the chef is always helpful...in fact ive noticed such a drop off when ive sat at a table at some places that i basically never go unless i can sit at the bar
re: the service - i agree that they're servers are not very good...i saw yoshi getting annoyed b/c they kept screwing stuff up
re: Lau
To be honest, I really wanted to like this place because I've read so many positive things about it, including the review from Exilekiss. Also considering the fact that the owner is from Osaka (My dad used to live in Osaka). But the service was that bad....the waitress had such a poor attitude, didn't apologize, and made it seem like it was our fault. A total no no in the service biz. My friend's wife felt like slapping her.
Sad thing is I wrote the owner a note on the receipt about this. If he can't improve the quality of the service, he shouldn't bother even having tables and make the place strictly sushi bar only.
re: martiniman
Hi martiniman,
I read about your unfortunate experience in the previous thread (my condolences :(. I can't speak about the waitress / service at the table because all my visits have been directly in front of Sakamoto-san at the Sushi Bar. I've had my fair share of bad service at various places around town, and I can only imagine what you felt like (and it's understandable if you don't want to return).
re: exilekiss
Thanks for the condolences. Yeah, it's unfortunate that the place is flawed in terms of service. There were a couple of Japanese guys sitting at the next table, they weren't exactly happy either. There is a good variety of fish there and has potential. Even though Sakamoto-san may be a good chef, I don't think he has good management skills. He should hire somebody to help him or just get rid of some of the tables. Keep up the informative reviews.
re: exilekiss
exilekiss, how many sushi chef do they have at Maki? I drive on Edinger to get on 55 everyday from work to head back home. That one night I stopped by Maki, the bar was full (there was a party celebrating birthday I think)... so I ended up on the table. I wasn't impressed by the food at all. I order my usual hamachi kama... blah. Ordered 2 of their rolls... blah. I wanna order Uni but they were out. The Amaebi... I've had better.
So... I wonder... maybe I was just unlucky. That night there was only 1 sushi chef behind the bar. So... hmm. I have yet to gain enough courage for a 2nd run to Maki Zushi yet ... =P
re: kelvlam
There is Chef Yoshi and his assistant.
his assistant does all the rolls, yoshi does all the real stuff.
re: kelvlam
Hi kelvlam,
As ns1 stated, it's Yoshi-san (the heftier fellow w/ glasses) who mainly does the traditional Sushi at the Sushi Bar, and his assistant Robert(?) who does all the Fusion Rolls, and helps out from time-to-time w/ Table Orders.
I can't vouch for their Rolls because when it comes to Sushi, I enjoy traditional over fusion. I just went back for another visit and everything was great (except the Uni). It's worth giving them a try again (call ahead and ask to save you a seat in front of Yoshi-san at the bar) and order the Omakase and let him wow you. :)
re: exilekiss
since so many people vouch for Maki... I ought to give it a 2nd chance :-)
I just tried AngoTei last night.... disappointed. Tonight I'm gonna try Oki Doki in Garden Grove after movie screening. I think I probably will pass by Maki next week and try it~
and then tell Yoshi-san, many chowhounder told me to come visit you :-p
re: kelvlam
Ango Tei hasn't been good for years but Ikko around the corner is very good. I don' t understand the Maki Zushi hype I've not been impressed and Yoshi has made everything I've ever eaten there. Decent but not serious traditional.
re: kelvlam
is oki doki in costa mesa any good? ive been meaning to try it since its pretty close to my parent's house
re: exilekiss
ah thx for the heads up...i hate wasting meals when im at home haha
re: exilekiss
anyone been to the oki doki Garden Grove location? as LA Times said, that particular one is more izakaya style. I'm really curious...
From the tustin location and costa mesa location, the review wasn't so tempting to me... but... a Izakaya style/theme one? now that trigger my desire to give it a try =P
Finally, a friend and I hit Sushi Wasabi last night. Why have I not gone here before?!!! It was so wonderful. I often want to order sashimi, but I hate that it is a huge plate of only one type or a mixed plate of pieces that I don't really want. I mention this because the rice to fish ratio here is the say 4 to 1 with the winner being the fish. Sorry, I can't remember all that I had, but one standout was the crab hand roll (I have never had this before, sushi-wise) which was so creamy and well, heck, how can you not like fresh crab! But my favorite was the uni, it was so fresh and sweet and had the best texture. I swear it looked like it was moving b/c it was so fresh. It was explained to us that there are various grades of uni and that the highest grade is always sent to Japan because they can get big $$$ for it. Well, that is the quality they serve at Sushi Wasabi! Incredible!! We were the last ones in there last night and the owners were so tired, but ever so gracious. They explained that they are up at 5 am to get to the fish market and then to work. Now, that is a long day! My friend mentioned that I was getting married in a week and (sorry, I didn't get her name) the wife (sushi chef's/owner) was so excited for me. She gave me some lovely chopsticks as a gift and then hugged me as I left. I can't wait to go back....today?


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The New Orleans Saints will be starting training camp without three key defenders – Victor Butler, Roman Harper and Patrick Robinson – all three of whom were placed by the team on the physically unable to perform list. GM Mickey Loomis confirmed the move on Tuesday.
Victor Butler was one the Saints' top free agent acquisitions this offseason, signing a two-year contract with the Saints in March after spending the first four seasons of his career with the Dallas Cowboys. The 6-foot-2, 248 pound Butler was the Saints' projected strongside linebacker this season in new scheme under defensive coordinator Rob Ryan. But Butler landing on the PUP list is not a big surprise as he tore his ACL in a collision with running back Mark Ingram during the last week of the Saints organized team activities in mid-June.
The 25-year-old Butler underwent offseason surgery to repair his Achilles tendon. Butler could remain sidelined for the entire 2013 season.
Outside linebacker Patrick Robinson suffered a minor knee injury during minicamp in early June. Last season, Robinson started all 16 games for the Saints, while recording three interceptions.
Although strong safety Roman Harper has been recently hobbled by an unspecified injury, he still practiced during some of the Saints OTAs. Harper was slated to start alongside first-round draft pick Kenny Vaccaro in the Saints' secondary this season. He is entering his eight season in the NFL, after signing a contract extension with the Saints this May. Last season, Harper had three interceptions while starting all 16 games for the Saints.
A player can only be eligible to be placed on the PUP list before the start of training camp to become PUP eligible. Both Harper and Robinson could be still return to the field as they can be taken of the PUP list to be placed on the active roster at any point before the start of the regular season.
However, a player cannot be placed on the PUP list once he's hit the field in a practice, regardless of the amount of time spent in the practice.
The New Orleans rookies reported to training camp on July 18, while veterans are scheduled to report on Thursday for full-squad practice.
Three Saints defenders to start training camp on PUP list
7/24/13 in NFL | BrianMaddock | 1429 respect


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AMD's Zambezi processor isn't here yet. But Intel is keeping us busy with 16 new Sandy Bridge-based CPUs, all of which are covered in this month's update. AMD shows us a couple of new Llano-based chips, and we get our hands on Intel's Core i7-3960X.
If you don't have the time to research benchmarks, or if you don't feel confident enough in your ability to pick the right processor for your next gaming machine, fear not. We at Tom's Hardware have come to your aid with a simple list of the best gaming CPUs offered for the money.
September Updates
Perhaps the most exciting news this month was that we got our hands on a Core i7-3960X processor and X79 motherboard, which we wrote about in Intel Core i7-3960X (Sandy Bridge-E) And X79 Platform Preview. Our sources for that piece indicated that the first round of Sandy Bridge-E based processors would only support PCI Express 2.0. However, we heard from several other knowledgeable folks at IDF that those chips do, in fact, run at 8 GT/s transfer rates, and just need the validation. The real story remains to be seen.
We can also confirm that we're still sitting on our hands, waiting for the Bulldozer-based Zambezi samples to show up (that's Q3'11 come and gone, for anyone keeping track). But that doesn't mean we aren't busy. Intel is readying 16 new Sandy Bridge-based processors, and nine of them are already available: Celeron G440, G530, and G540; Pentium G630 and G860; Core i3-2120T, 2125, and 2130; and Core i5-2320.
Let's start with the Celerons. The $43 G440 is a single-core 1.6 GHz processor with a single megabyte of cache, a 35 W TDP, and a 650 MHz base graphics clock. The dual-core 2.4 GHz G530 and 2.5 GHz G540 have 2 MB of last-level cache, a 65 W TDP, and an 850 MHz base graphics clock. They're priced at $57 and $67, respectively. These processors aren't being marketed with HD Graphics 2000 or 3000. Instead, Intel is simply saying they include HD Graphics. On the plus side, if you plan to use a discrete graphics card, the only difference between the Sandy Bridge-based dual-core Celerons and dual-core Pentiums should be 1 MB of L3 cache. The G530 and G540 could be acceptable bargain-bin gaming CPUs, but we'll have to reserve judgement until we get them benchmarked in the weeks to come.
The Pentium G630 and G860 are architecturally identical to the Celeron G530 and G540, but with a larger 3 MB cache and higher 2.7 and 3.0 GHz clock rates, respectively. Both feature the same a 65 W TDP and 850 MHz base graphics clock. Intel's Pentium G630 is available for $90, and the G860 can be had for $100. Incidentally, the Pentium G860 takes our $100 gaming CPU recommendation from its predecessor, the G850.
More interesting than Celerons or Pentiums are the dual-core Hyper-Threaded Core i3 chips, including the -2120T, -2125, and -2130. The $135 Core i3-2120T is the low-voltage model boasting a 35 W TDP, 2.6 GHz clock, and Intel HD Graphics 2000 engine running at 650 MHz. The $146 Core i3-2125 is essentially the existing Core i3-2120 with Intel HD Graphics 3000 added to the mix, which doesn't make much difference to gamers adding their own discrete card (but would help transcoding with Quick Sync, since you get two times more execution units). Finally, at 3.4 GHz, the $150 -2130 represents the fastest Core i3 you can buy, but with Intel HD Graphics 2000 at 850 MHz.
The last Intel CPU we have to talk about is the Core i5-2320. This quad-core model features a 6 MB of L3 cache and 3.0/3.3 GHz default and peak Turbo Boost clock rates, essentially 100 MHz slower than the similarly-priced Core i5-2400. We suppose Intel will tweak pricing in the near future, as right now, there's very little spread between the -2300, -2310, -2320, and -2400, all of which can be purchased between $185 and $190 on Newegg.
AMD also has a couple of new SKUs at retail: the A4-3400 and Athlon II X4 631. Of course, neither is based on the Zambezi core for which we've been waiting. The A4-3400 is a dual-core 2.7 GHz Llano-based part with integrated Radeon HD 6410D graphics, including 160 Radeon cores at 600 MHz. At $80, this is an interesting starting point for a budget system with moderate 3D. Serious gamers need not apply, though. As for the 2.6 GHz Athlon II X4 631, this is one of the strangest processors we've ever seen. It's not a Socket AM3 CPU. Instead, it's a Llano-based Socket F1 chip. Essentially, the 631 is an A6-3650 with the graphics cores shut off. Frankly the existence of this $90 processor makes little sense, and we can only assume that it was created to make money from re-badged A6- and A8-series APUs that suffer from defective graphics silicon. After all, we have heard the rumors that AMD is struggling with yield issues right now.
Otherwise, there's little else going on. The world waits with bated breath for AMD's answer to years of Intel dominance.
Some Notes About Our Recommendations
This list is for gamers who want to get the most for their money. If you don't play games, then the CPUs on this list may not be suitable for your particular needs.
The criteria to get on this list are strictly price/performance. We acknowledge that there are other factors that come into play, such as platform price or CPU overclockability, but we're not going to complicate things by factoring in motherboard costs. We may add honorable mentions for outstanding products in the future, though. For now, our recommendations are based on stock clock speeds and performance at that price.
Cost and availability change on a daily basis. We can't offer up-to-the-minute accurate pricing information in the text, but we can list some good chips that you probably won't regret buying at the price ranges we suggest (and our PriceGrabber-based engine will help track down some of the best prices for you).
The list is based on some of the best US prices from online retailers. In other countries or at retail stores, your mileage will most certainly vary. Of course, these are retail CPU prices. We do not list used or OEM CPUs available at retail.
Create a new thread in the Reviews comments forum about this subject
3hmp_goose , September 28, 2011 4:46 AMThis is the first time, IIRC, anyone has come out and said there was a point to looking for HD 3000 to go with QuickSync: Glad to finally have heard so.
0alhanelem , September 28, 2011 4:46 AMim still waiting to replace my e8500 with something from bulldozer,the wait is killing me....
Quote:We can also confirm that we're still sitting on our hands, waiting for the Bulldozer-based Zambezi samples to show up
that pretty much sums up this whole review. without zambezi, there is nothing thats beating intel in raw performance.
0Vestin , September 28, 2011 4:51 AMEDIT: misread the article -_-". Nothing to see here...
0Stardude82 , September 28, 2011 5:12 AMalhanelemim still waiting to replace my e8500 with something from bulldozer,the wait is killing me....
You can probably continue to wait for a replacement even when it comes out. I don't think Bulldozer will change this list much, if at all.
0The Greater Good , September 28, 2011 5:36 AMAs per usual, a great round-up! Thanks, Tom!
6joytech22 , September 28, 2011 6:02 AMEven though I own an i7 2600 and aren't even looking to upgrade at this time, I always like to read these.
0amk-aka-Phantom , September 28, 2011 6:17 AMAh, good, 2600 is still at the top... no need to upgrade... I hope it will still be good for another couple of years
1jdw_swb , September 28, 2011 9:35 AMI see the 2500K is still the champion for gaming......awesome chip.
-3Anonymous , September 28, 2011 9:37 AMOnly loosely related to the article but Walmart sells processors now? And I have no idea what you're using to get prices Toms but on Amazon.com AND Newegg.com you can get a i7-2600k for $314.95 which is cheaper than that little price thing at the bottom. Even clicking "See More Deals" shows them as cheaper...
Quote:Best prices for tested products
Athlon II X3 450 Triple Core Processor
Walmart.com $96.88
See More Deals
Core i3-2100 Dual Core Processor (3.10GHz, 3MB L3 Cache, Socket LGA1155)
Walmart.com $124.00
See More Deals
Core i5-2400 Quad Core Processor (3.1GHz, 6MB L3 Cache, 4x1MB, Socket H2 LGA1155)
Walmart.com $193.00
See More Deals
Core i5 i5-760 2.80 GHz Processor - Quad-core (1 MB L2 - 8 MB L3 - Socket H LGA-1156 - Box)
Walmart.com $218.00
See More Deals
Core i7-2600K Quad Core Processor (3.4 GHz, 8 MB L3 Cache, 4x256 MB L2 Cache, Socket H2 LGA1155)
Walmart.com $328.00
See More Deals
0Flying-Q , September 28, 2011 9:47 AMAfter reading all of the previous updates and seeing how the price breaks have fluctuated over the years, I'm at a loss how Tom's defines and justifies the breaks.
Don W. please could you add a section to the next "Best Gaming ...." to explain the reasoning behind the chosen pricing breaks. Alternatively, could you make it a seperate article and have a link to it near the top of each "Best..."
These articles are brilliant for helping me show my friends and family what choices are available when I build or upgrade one of their machines.
Keep up the great work.
-2CaedenV , September 28, 2011 12:17 PMnonameguy10923Only loosely related to the article but Walmart sells processors now? And I have no idea what you're using to get prices Toms but on Amazon.com AND Newegg.com you can get a i7-2600k for $314.95 which is cheaper than that little price thing at the bottom. Even clicking "See More Deals" shows them as cheaper...
Micro Center is even cheaper with the i5K at $180 and the i7K at $280... granted you have to purchase in the store. They also have an interesting bundle deal this month of -$80 if you buy an i5/7 with a performance mobo. Granted their mobo prices are a little steep, but with the discount it looks like a good deal. When I upgrade next year it will be interesting if I go with Newegg or Micro Center.
Every rig I have built from 2002 until now has been all Newegg because it was impossible to beat the price and warranty... but brick and mortar stores are coming back strong this year.
5Onus , September 28, 2011 12:29 PMI do like seeing these hierarchy articles, but I agree that really we're just in a holding pattern until Bulldozer gets here. Even then, from looking at the architecture, my limited knowledge of the nitty-gritty of it leads me to suspect that it will be a kickass Productivity CPU, but nothing special in games. We shall see.
0SteelCity1981 , September 28, 2011 1:31 PMi'm in no rush i'm still rockin and rollin on my Phenom X4 9750 AM2+ system. Whenever bulldozer comes out i'm more then ready to upgrade, but if i'm going to do it i'll prob wait alittle while longer when PCI-E 3.0 comes out and just do the upgrade all at once.
0JamesSneed , September 28, 2011 1:46 PMNot much has changed but I do agree with the choices.
On a side note a few months ago I upgraded from a Phenom II X4 940(original one that was DDR2 only) to an Intel 2500k and it made a huge difference in gaming. Even the wife noticed web pages were loading faster.
0torque79 , September 28, 2011 1:55 PMDon't even see Bulldozer mentioned on AMD's website... STILL. God what is taking so long. I am regretting the fact that I did not just go buy a sandybridge months ago now. It's been so long that now i might as well wait for AMD 7000 series video too. I'll have 10 games to buy by the time I finally buy this damn computer I've been waiting for.
-2JohnnyLucky , September 28, 2011 1:59 PMStill no need or requirement to upgrademy system. Now if I could just resist the temptation.
0BSMonitor , September 28, 2011 2:03 PMThe Core i3 line makes AMD's entire mid-low end totally laughable.
The only benchmarks it wins at are the threaded video encoding tasks and not by much...
This is with TWO more cores!!
The funniest part of this, Intel still hasn't even released a 125-30W Quad Core Sandy Bridge chip. 65 and 95W CPU's are wiping the floor 125W Phenoms with more cores.
-3custodian-1 , September 28, 2011 2:13 PMOverDrivenOn the first page you stated that Q3 2011 had come and gone. Last time I checked, Q3 2011 only started 5 days ago.
Q4 = Sept Oct Nov Dec


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Weight Loss & Diet Plans
Make Halloween Less Scary For Your Diet
Halloween can be a scary holiday for grown-ups, but not because of the devilish decorations and haunted houses. For people who have been working hard to shed extra pounds, the holiday that celebrates the fun-size candy bar can be downright frightening.
What do experts suggest at Halloween time for people who are tempted by candy but trying to trim down?
Believe it or not, "I would recommend eating the chocolate," says David Levitsky, PhD, a professor of nutrition and psychology at Cornell University.
"There are several reasons for this, but the major one is that if you tell yourself that you can't have it, you'll crave it," he says in an email interview.
Five fun-size Snickers adds up to 400 calories, which you could make up the next day by skipping a drink, snack, or dessert, suggests Levitsky. For example, skipping your usual flavored coffee drink -- say, a 16-ounce white chocolate mocha -- will save about 500 calories. Forgoing a snack of 1 ounce of crackers and 1 ounce of cheese saves about 240 calories.
Ellyn Satter, RD, MS, LCSW, author of Your Child's Weight: Helping Without Harming, says that what's good for children may also be best for adults.
"Treat-deprived girls in research studies load up on forbidden foods when they weren't even hungry and tend to be fatter, not thinner," she says. "Girls who were allowed treats regularly ate moderately, if at all, and were thinner."
What about those people who have a hard time stopping at just a few fun-size candy bars?
Satter believes this vulnerability to overeating results from people restricting themselves. The only way to break the cycle of deprivation and overeating, she says, is to:
- Stop depriving yourself.
- Eat three meals a day (meals you truly enjoy).
- Stop eating when you are comfortable, knowing that you'll have another enjoyable meal when you're hungry again.
10 More Ways to Make Halloween Less Scary
Besides making sure you don't feel deprived, nutrition experts offer 10 more tips to help keep you from overdoing the sweets this Halloween season.
1. Buy Candy You're Not Crazy About
For example, if you're a chocolate lover, give away Skittles or Twizzlers. This doesn't mean all candy you give out has to be unappealing to you, but it might be easier if you buy just one type you like, in a limited quantity.
2. Give Out Nonfood 'Treats'
Another option is to offer trick-or-treaters small toys, stickers, pencils, erasers -- even shiny quarters -- instead of candy.
In one study, 3- to 14-year-olds who were given a choice between toys and candy on Halloween night were just as likely to choose the toys as the sweets. Do your own experiment this Halloween: Let kids in your neighborhood choose between toys, money, or candy and see which is most popular.


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With tomato season reaching critical mass at farmers markets and maybe in your own garden, one of the best ways to make use of the bounty is with Senior Editor Chris Christensen's super savory, value-added version of an essential summer pasta. (To find a farmers market near you, consult our online guide.)
Pasta With Uncooked Tomatoes, Olives, Capers, and Cheese Sauce
This is one of my favorite summer pastas. I came up with this elaborate "bruschetta" sauce in the mid-'90s, when my husband started his tomato-growing habit. There's something about the combination of room-temperature "sauce" added to hot pasta that makes it light and delicious. Once you get it down, you'll start improvising with whatever herbs or cheese you have on hand. I've even cut back the cheese and added a drained can of tuna to the "sauce." But if you make it with anything less than ripe, seasonal tomatoes (farmers market or farm stand), it won't be nearly as good—that's why I call it "summer" pasta. I hope you enjoy this. It's pretty satisfying, and amazingly simple.—Chris Christensen
(Makes 4 to 6 servings)
4 large, ripe tomatoes, seeded and cut into 1-inch cubes
¾ pound medium or soft cheese, cut into ½-inch cubes, or, if soft, added to the mixture in dollops (I use either smoked mozzarella, brie, goat cheese, or a mixture of goat cheese and fresh mozzarella. Feta probably works, too, and if you use it, throw in some fresh mint!)
¾ cup fruity extra virgin olive oil
3 large garlic cloves, minced
1/3 cup pitted kalamata olives, halved
1 to 2 tablespoons capers, drained
1 cup basil leaves, chopped or cut into strips
Arugula (optional, but if you have some, throw in a small bunch)
½ to 1 ½ teaspoons salt (start light and add to taste—the olives and capers will be salty)
Freshly ground black pepper
1 pound linguine
Combine all ingredients except the pasta in a medium noncorrosive bowl, cover lightly and set aside for 1 to 2 hours—NO LONGER. Do not refrigerate; if you do, you'll kill the taste of the tomatoes, and the flavors won't macerate.
Cook pasta until al dente, drain in a colander, and immediately return the empty pot to the turned-off burner. Pour in the sauce, add the drained pasta, and toss with a tongs to coat evenly. If you use regular mozzarella, cover pot for 1 minute to let it melt a bit. Serve immediately with grated cheese, and extra ground black pepper. If needed, drizzle with a bit more olive oil.
NOTE: This thread is moderated, comments will not post immediately.
No one can resist breaking into the sugary crust of crème brûlée, and this one packs an extra surprise with its abundance of silky-smooth chocolate-hazelnut custard below—thanks to the addition of Nutella. This sinful dessert is incredibly rich and best shared with a friend. $8 704 E. Balboa Blvd., Newport Beach, 949‑673‑7173, theslidingdoorcafe.com
You'll fall in lust with the chicken pieces at
BBQ Chicken at Diamond Jamboree in Irvine. Fried in olive oil for a crunchy exterior, they're tossed in a sweet honey sauce making them
all the more delicious. $11 to $21
Copyright © 2014. All rights reserved.


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Chowdown at Skool - new Japanese on Potrero Hill [San Francisco]
- c
- charliemyboy Jul 23, 2010 03:36 PM
Having just returned from dropping off relatives at a seriously overcast SFO, I had to laugh at the Skool website's description of "sun soaked patios". The odds seemed slim that a mere 90 minutes later we'd be choosing to sit outside. But the weather gods smiled upon us and when seven 'hounds convened for lunch at this new Japanese restaurant on Potrero Hill we were basking in bright sun and mid-60's temperatures.
The food was every bit as bright as the climate. Our choices—
House Cured Sardines
Hirame Crudo
Fennel Marinated Scottish Salmon
Salmon Pastrami Benedict Sandwich
Fried Aji Sandwich
Washugyu Sandwich
Squid Ink Spaghettina
Steamed Mussels
Coca Flatbread
Baby Eryngii Fried
Shishito Peppers
Japanese Flan
Lavender Panna Cotta
Since I hadn't even heard of Skool until I saw Melanie's sfchowdown invitation I had no idea what to expect except that I would be eating Japanese-inspired cuisine. I had many faves but especially liked the Washugyu Sandwich and Baby Eryngii Fries.
The coffee-marinated Japanese Washu-Beef was incredibly tender and delicious. I only got one bite, not enough for me to guess how much of my pleasure came from the beef itself and how much came from the marinade or other seasonings. Whichever it was I definitely want a whole order just for me sometime soon. [Washu beef is a cross-breed of Wagyu (Kobe) and Black Angus].
The baby Erynggi mushrooms in the fries had wonderful texture and flavor. The aioli dipping sauce was also great, flavorful but not overpowering.
Many thanks to Melanie for organizing the Chowdown. Thanks also to Cynthia, Melanie and Paul for bringing wine to share. Cynthia's sake was a nice Japanese touch for our very nice Japanese dining experience.
1725 Alameda St, San Francisco, CA 94103
I also was quite partial to the mushroom fries and quite liked all of the raw fish preparations, especially the hirame crudo and the fennel marinated salmon which was also topped with salmon roe. The coca crust was quite flavorful but the combination of toppings didn't quite work -- particularly the fish which was lost in the mix of other ingredients.
I also thought the lavender panna cotta was quite delicate and delicious.
The seven of us had an easy time selecting an array from the Skool Lunch menu - between the starters and the sides, the lunch box and the mains covered all bases with apt descriptors - leaving room for desserts... and an invitation to return for dinner. Heather's service was gracious and adept as she juggled our requests.
Most pleasing were the Shishito peppers, with moshio/seaweed salt and katsuobushi/bonito flakes - I liked the crisp crunch of the bright green peppers that the Japanese link to a green bell pepper more than to a chili pepper seared with a light coating of oil and sea salt.
The Baby Eryngii Fries are thick meaty mushrooms with a mild buttery flavor - perfect for 'fries' with aioli. We were wise to order two portions for the table. These Sun Smiling Valley mushrooms certainly made us smile as we devoured the final crumbs.
When the Squid Ink Spaghettina came to the table, I was enchanted with the complex spicy broth and delighted with the al dente pasta nestled in the white bowl. I will return to enjoy this dish again because it was lovely with Monterey squid and the flavors of tomato, garlic, lemongrass, shiso and red curry.
The Steamed Mussels are plump Acadia Blue Mussels and finished in a tomato-blue cheese cream broth with Applewood smoked bacon - now that's a descriptor to please!
Since I indulged on the table's toasted bread and olive oil, the sandwiches that followed played second fiddle... I can only comment that each separate sandwich whether of Washu-beef, House-cured Salmon, or the Japanese Aji...was garnished elaborately with a tapestry of caramelized onions, cress, aioli, cheese, red cabbage sauerkraut, tartar sauce, tomato, Yuzu hollandaise, arugula, perfectly poached egg...
Wonderful from Start to Finish; the choices of the ceviche, the house-cured sardines, the crudo, and the Fennel Marinated Scottish Salmon pleased everyone.
The Lavender Panna Cotta was the perfect finish, refreshingly light and delicate on the tongue.
What a pleasure to be sun-drenched on Skool's patio and in such fine company. Thank you to both Paul and Melanie for the fine wines.... and, to Skool for the 'no charge corkage' fee as they wait for their liquor license.
1725 Alameda St, San Francisco, CA 94103
It was a bright and warm day (I was actually complaining that my back which was in the sun was cooking! When have you said that about SF?) and as others have said the food was fresh Beautifully presented with the Japanese delight in visual presentation...one eats with ones eyes first...and the flavors were light and intriguing...my faves were the coffee marinated beef, the salmon, and the mushrooms , in turn uncutous, clear sea taste (loved the caviar eggs) and the earthiness and crunch of the mushroom fries., I liked the texture of the Coca flatbread (pizza) but the toppings did not rise to the occasion......My favorite desert was the Lavendar Panna Cotta...with a perfect silkin ethereal texture, a great balance of flavors..not at all overpowered by the herb..the wines that Melanie and Paul brought and the Sake from Cynthia, also added greatly to the overall enjoyment of the experience. The dinner menu has some added dishes that called out to be tried.
Thanks to Melanie for finding this place and putting the meal together at the last minute!
Thank you, 'hounds, for rallying at an unknown destination today. I think we were rewarded amply for taking a risk. Our server, Heather, said this was the start of the sixth week of operation.
Here's a link to the photos.
I gotta run, more later.
re: Melanie Wong
great pics! that salmon benedict looks divine. thanks, all, for great reports. i ALMOST played hookie and joined you guys today - sorry i didn't but now, we all know it's worth it!
re: mariacarmen
really! there's much pleasure viewing Melanie's great pix - it's deja vu but better! On second glance, I am even more delighted with Skool. Let's return for more?
1725 Alameda St, San Francisco, CA 94103
re: mariacarmen
Here's the Salmon pastrami benedict,
Woke up this morning wishing I could have one for breakfast in bed.
re: Melanie Wong
Melanie...You are definitely excelling at photography...these shots were terrific!
re: ChowFun_derek
Thank you.
Should mention that Skool is open for brunch on weekends. Some San Francisco chowhounds might want to catch some rays there today before the temps drop again.
On a weekday parking was easy on De Haro, 2 hr limit, no meters. Easy freeway access from 101 or 280, Skool would be a good stop for visitors northbound from SFO. The newest location of John Campbell's bakery is up the street and the Liba falafel truck was parked across the way for extra chow points.
1725 Alameda St, San Francisco, CA 94103
re: Melanie Wong
Fri 11-2: 155 De Haro at Alameda
at the base of Potrero Hill
John Campbell's Irish Bakery 300 De Haro (at 16th St.), Stes. 342/340, 621-2212; open Mon.-Sat., 7 a.m.-10 p.m., Sun. 7 a.m.-8 p.m.
-also just minutes away from Patisserie Philippe on Townsend near 8th St.
Patisserie Philippe (moving
)655 Townsend St, San Francisco, CA 94103
re: Cynsa
egads john campbells irish bakery won't sell you fresh out of the oven pastries and instead insist on selling cold pastries that have been sitting around for who knows how long. In contrast Patisserie Philippe (Philippe himself in fact) goes over and gets fresh baked pastries (from the cooling racks) even if you don't request it.
SKIP John Campbells and Opt for Patisserie Philippe instead!
Patisserie Philippe (moving)
655 Townsend St, San Francisco, CA 94103
re: Melanie Wong
Have I been deleted from the SF list?
i seem to have been omitted from one of two last Chowdown invites (SKool, eg). Please do include me
Steve Posin email@example.com
Another lovely lunch with the chowhounds. This time with full sun in what's otherwise been an unusually cold and gray summer in San Francisco. The sunny patio was quite welcoming, yet the interior of this restaurant is quite beautiful as well. Next time, I think I'll want one of the counter seats overlooking the kitchen. And, for those who care about such details, the restrooms are across the hall and equipped with Totos.
For a five-week old restaurant, Skool's kitchen and the service were humming along much more smoothly than expected. I liked the pacing, and Heather mentioned that she had tried to course our dishes.
It was nice to have such a wide selection on the lunch menu. The dinner menu is even more extensive. I'm not sure that I would necessarily tag Skool as "Japanese". The website describes the cuisine as "fish focused". The food stylings lean quite to the West, especially with the lunch menu's sandwich choices. Our ordering chose the more Japonesque items, but the menu also includes a Niçoise salad or a grilled chicken breast with Dijon mustard sauce, for example.
The four very different preps for the cured, uncooked fish appetizers made a very strong start. Dressed to order rather than "cooking" in citrus, the ceviche combined hirame and kampachi cubes. The crispy popped rice garnish was the only rice that we saw in this meal. The house cured sardines were the plumpest and biggest ones I've ever seen. And, some of the most delicious as well accompanied by raspberried onion, slices of avocado, toasty almond slices, and herbed oil. I adored the delicacy of the hirame crudo and the pretty-in-pink color match with the thin slices of radish. The presentation of the fennel marinated salmon was quite striking, encasing the green garnishes in rolled slabs of salmon to form a roll, topped with luminous salmon roe.
Of the three "lunch box" sandwiches, served with a cup of soup and a choice of fries or mixed greens, the salmon pastrami Benedict was my favorite and it's a bargain at $11. However, I wonder if this might be because I helped myself to this first. With the others, I had the last bite, and while ample enough, maybe the jostling of the presentation took away from some of the enjoyment. The fried aji sandwich left no particular impression on me, maybe someone else can talk about it in more detail. The washugyu sandwich was interesting to deconstruct. The light sprinkling of parmesan cheese with tiny carmelized brown speckling, presumably from a pass under the salamander, the soft and sweet but still toothsome threads of onion, the peppery bite of the cress, and zap of wasabi aioli made for quite an adventure on the palate and showed the care and detail that has gone into creating and executing each dish.
The flatbread had a nice crust, well-salted, yeasty and crisp around the edges. But I wasn't so enamored of the toppings. I came to the spaghettina late, and found it much too spicy for my taste although wonderful in every other way. Maybe the hot pepper element had steeped too long in the broth. For $14, this was quite a bowl of noodles, one that could set this town's budding ramen-heads into a tailspin. I'd like to come back for this dish and slurp it afresh.
Like the others, I loved the eryngii fries. I'm going to work on reverse engineering the spicy miso aioli.
The lavender panna cotta totally hit it. Lovely texture and subtle but present lavender flavoring. The Japanese flan, described to us as a lighter style, was pleasant enough but not nearly as special.
We brought our own alcohol, launching with a rocket blast of Cynsa's Special Quality Satsuma Shiranami Shochu. To kick off San Francisco's Riesling Week, we enjoyed the 2002 Schloss Saarstein Riesling QbA trocken, which still had plenty of bracing acidity but was showing some oxidation. Then Paul's rare and obscure 2007 Jacques Puffeney Trousseau "Berangeres" Arbois. One of my few experiences with this grape, the pale red color signaled the delicate construction of this wine. Not showing much fragrance outdoors, on the palate the wine had a diaphanous lightness of le rêve. Was it real or had I imagined this rinse of red fruit and minerals? Yet the prickle of tannin carried the wine quite long and deep. A very interesting wine and as un-New World as any.
1725 Alameda St, San Francisco, CA 94103
re: Melanie Wong
I agree that I misspoke in describing the restaurant as Japanese-- I was thinking Japanese fusion but it's not. Perhaps "Japanese-influenced fish focused" captures the essence of the place.
I can't resist the chance to mention the cheerful and attentive service again. Heather and the other servers seemed so genuinely happy to be serving and advising us that it really brightened the already pleasurable experience. I wish they could bottle that energy so I could take some home for the next day.
In my original post I neglected to list the ginger carrot soup among our choices. It was the only loser of the day— very little carrot flavor came through. It was so thin and mild I used it to clear my palate between other dishes.
The Hirame Crudo had great flavor and texture. I liked the sardines even better and the bold flavor blended well with the avocado. The marinated salmon had a nice mild flavor, no fishiness at all, and a great silky texture.
The intense spiciness of the spaghettina enhanced the effect of the rich broth—it was hearty and satisfying.
The soft potato bun that held the Fried Aji Sandwich fell into many pieces when we tried to cut it— even if only one person were eating it I suspect it would fall apart after a few bites. All the sandwiches had great complex fillings.
Admittedly my food preferences tend more to the intense than to the subtle but the Skool ceviche seemed almost bland compared to others I have had. I prefer more acidity and more pronounced flavor and texture but I did enjoy it.
On the other hand, subtlety did win my heart in the dessert category. I'm generally fond of flan and not so much of panna cotta but the lavender panna cotta was outstanding—soft and delicately flavored. The flan was just OK. Perhaps I would have appreciated it more but the intense pleasure of tasting the canelé at Patisserie Phillipe on Wednesday raised the bar for custard dessert satisfaction so high that I may have to wait a few weeks before any other custard seems worth eating.
The service was excellent— very attentive and friendly. And as you can see from Melanie's photos every dish was a little piece of art.
Daily Dish Out has an offer for a free order of ceviche at Skool, Sun-Wed, dinner only with drink purchase thru 8/31.
1725 Alameda St, San Francisco, CA 94103


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Join us and support Operation Backpack! Help us Stuff-A-Bus full of new school supplies for children in need! The 2014 Stuff-A-Bus is August 21 to August 24! More>>
About half the kids in our community get free or low cost meals in school during the school year. Now that school is out for the summer those same kids often go hungry. Make this a hunger free summer! More>>
Join FOX2 and the American Cancer Society as we take steps towards finding a cure for breast cancer at the annual Making Strides Against Breast Cancer walk Saturday, October 11th in downtown Detroit. More>>
Fox 2's Roop Raj has accepted Blaine and Allyson from 96.3 WDVD's Ice Bucket Challenge. The bucket was dumped on Roop live on-air Friday morning. More>>
Live the Riverfront with a series of fun and FREE fitness activities on the Detroit Riverfront! More>>
Relay For Life is a fun-filled overnight event designed to celebrate survivorship and raise money for research and programs of the American Cancer Society.
CLF bulbs are a bright idea! They last ten times longer than regular bulbs and use 75% less energy. But when that bulb burns out – don't stop protecting the environment. The FOX2 ETeam and DTE Energy More>>
Accounting Aid Society provides free income tax preparation services for low and middle income households in southeast Michigan.
The Detroit Jazz Festival was a big success! The event may be over - but the music is not! The Detroit Jazz Festival benefits the community all year long with year-round concerts and educational programs.
Learn more - http://www.detroitjazzfest.com More>>
Local leaders in human and civil rights were honored March 27, 2014 by the Urban League of Detroit and Southeastern Michigan. More>>
FOX 2 is teaming up with the Detroit Lions and the Charlie Sanders Foundation to raise awareness about heart health in young athletes and to raise funds for student heart check programs.
Heart disease is America's number one killer. Reduce your risk and join FOX 2 and St. John Providence Health System for the Healthy Heart Project! More>>
Protect your identity! Saturday, October 20: Have your sensitive paper documents shredded for free! More>>
Heart disease is the No. 1 killer of women - and it's often preventable. Join the American Heart Association in the fight against this silent disease. More>>
The holiday season is not always a joyful time for families in need, but FOX 2 is teaming up with Gardner White and 100.3 WNIC to support the Adopt-a-Family program. Volunteers of America's program offers two ways to sponsor a family in the community. More>>
FOX 2 and Gleaners Community Food Bank are aiming to make it a Hunger-Free Holiday. On Monday, every $1 you donate provides 6 meals to help feed our hungry neighbors. More>>
One in four Michigan Children live in poverty - a problem closely linked to hunger. More than 315,000 kids in southeast Michigan receive free or reduced lunch at school. When school is out those children More>>
The FOX2 Energy Team and DTE Energy have these tips to save you energy and money this winter! More>>
FOX 2 on-air talent people make public appearances, but their schedules fill up quickly. Learn how you can request a FOX 2 talent person.
FOX 2 on-air talent people make public appearances, but their schedules fill up quickly. Learn how you can request a FOX 2 talent person.


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New Post has been published on http://www.ivfagent.com/unexplained-infertility-through-in-vitro-fertilisation-ivf/
Unexplained Infertility Through In Vitro Fertilisation (IVF)
In vitro fertilization (IVF) is a treatment used for couples who have unexplained infertility. Having unexplained fertility means that doctors don't know the reason as to why you can't get pregnant. From the latest research updates, IVF can help infertile couples. Its performance depends partly on the couple's age and the clinic they attend.
IVF is a short form for In Vitro fertilization. It's currently one of the best and mostly used forms of ART (Assisted Reproductive Technology). Scientists use ovules and sperms in a laboratory to assist couples get a baby. IVF is normally recommended after other options have failed.
The process of fertilization is carried out in the lab. Doctors combine the male's sperm and the female's egg in a lab (In Vitro). The fertilized embryo is then implanted into the female womb to allow growth to occur in a normal environment like other normal pregnancies.
The IVF cycle treatments consist of a series of stages. At first, the female receives hormone treatments for egg preparation. The treatment is usually in form of a nasal spray and injections. This increases egg production and the ovary ends up producing about 20 eggs instead of one. This increases the chances of having a fertilized egg.
The egg's growth is monitored using ultra sound scans. The doctors also ensure that the womb's lining is thickening in preparation for pregnancy. When enough number of eggs has matured, the doctor removes the eggs carefully. The eggs are sucked out by a fine needle that is passed up through the vaginal wall to the ovary. An aesthetic is offered during the process. Further hormonal treatments follow to prepare the womb for pregnancy.
The doctor combines the female's egg and the male's sperms in a special fluid that encourages fertilization. This is done in the lab. When the two fuses, fertilization is said to have taken place. The new fertilized egg is called an embryo.
The embryos are left for 2 to 5 days after which the doctor puts one or two healthy embryos in the female's womb. This is done using a fine tube which is placed up through the cervix into the vagina. Aesthetic are not necessary for this process.
Sometimes IVF can be used together with ICSI (Intracytoplasmic Sperm Injection). The ICSI involves a sperm being injected directly into an egg. The reason for this can be if there was a first attempt and it failed.
Recent research shows that IVF increases the chances of having a baby. It may not work for the first try so one has to try for several times. The treatment works best for females under the age of 35 years. A couple should consider going to a big fertility clinic for better chances of fertilization.
For financial issues, a couple may apply for Ehic application (EHIC). The card allows you to access medical health care at a reduced cost and sometimes free of charge. It covers for a routine maternity care so long as you remain within the European jurisdictions when giving birth.


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11327-11339 Florida 55 has a Walk Score of 38 out of 100. This location is a Car-Dependent neighborhood so most errands require a car.
Nearby parks include Ja-Mar North Travel Park, Sundance Lakes Travel Resort and Werner-Boyce Salt Springs State Park.
The closest school is Gulf Highlands Elementary School.
The closest grocery stores are Checkers Mini Mart Inc, Sav-A-Lot and A To Zinc Nutritional Shop.
Nearby coffee shops include Dunkin' Donuts and Fudge Factory USA, Inc.. There are 14 restaurants within a 15 minute walk including Golden China Restaurant, McDonald's and Taco Bell.


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Category Archives: Anthropology
Adoption in Context
J. I. Packer rather famously wrote, "were I asked to focus the New Testament message in three words, my proposal would be adoption through propitiation, and I do not expect ever to meet a richer or more pregnant summary of the gospel than that" (Knowing God, 214). Adoption is precious, and that line from Packer is worth memorizing.
But there's a much broader historical-redemptive context for understanding our adoption as David B. Garner explains in his excellent chapter, "The First and Last Son: Christology and Sonship in Pauline Soteriology," published in Resurrection and Eschatology (P&R, 2008).
Here is Garner's thick-and-rich-like-dark-chocolate conclusion. Best enjoyed in small bites:
Behind the creation of the cosmos—and most relevantly here, behind the creation of man—exists the archetypal, eternal sonship of Christ. Man, made in the image of God, a finite replica (ectype) of the eternal, ontologial Son (archetype), is, at creation, necessarily a son of God.
While the fall skewed sonship and alienated the relationship of the created son with the Father, just as man did not completely lose the divine image, he likewise did not lose the broad sense of his sonship. Still sons, but alienated and depraved, the first man and his progeny stood under the curse of their Creator/Father, and were in need of the judicial declaration of God to rectify their sonship status, and the redemptive power of God to restore their sonship constitution, indeed to vouchsafe their eschatological familial telos.
In view of the failure of the first son of God, the realization of this declaration and redeeming power by God's grace came through the Last Adam, the Son of God par excellence, whose redemptive work provided the reversal of the curse on man and the attainment of adoption for the fallen sons of Adam. In Christ, created sons of Adam become the adopted sons of God.
While the entire redemptive-historical development and realization of redemptive sonship organically derive from his messianic sonship, Christ's pre-temporal constitution plays the prior, ultimate role. In fact, all biblical sonship flows from an anterior, ontological principium—the eternal Son of God, in whom the ectypal, typological, and antitypical sonships find their raison d'être.
This principium of christological sonship unites the sonships of Adam, of Israel, of the incarnate Christ, and of the eschatologically adopted believer in covenantal, redemptive-historical continuity. The first Adam finitely replicates the First Son; the Last Adam fulfills the telos of the first created son. In this way, Christ is not only the eternal Son, he is also the archetypal Adam. Further, by his covenantal obedience as the Last Adam, he became the glorious, exalted, eschatological Son of God in power (Rom. 1:4).
We see therefore in Pauline soteriology an exhaustively christological cast, wherein the filial, ontological, and redemptive-historical are securely tethered in Christ the Son of God, the Source, Epicenter, and Consummator of all reality. He is the Alpha and the Omega, the Beginning and the End, the First Son and the Last. (279)
Lost, But Great
Writes Francis Schaeffer [Works, 4:258–259]:
I am convinced that one of the great weaknesses in evangelical preaching in the last years is that we have lost sight of the biblical fact that man is wonderful. We have seen the unbiblical humanism which surrounds us, and to resist this in our emphasis on man's lostness we have tended to reduce man to a zero.
Man is indeed lost, but that does not mean he is nothing. We must resist the humanism, but to make man a zero is not the right way to resist it. You can emphasize that man is totally lost and still have the biblical answer that man is really great. In fact, only the biblical position produces a real and proper "humanism." Naturalistic humanism leads to a diminishing of man and eventually to a zeroing of man. But the Christian position is that man is made in the image of God and even though he is now a sinner, he can do those things that are tremendous—he can influence history for this life and the life to come, for himself and for others. …
In short, therefore, man is not a cog in a machine; he is not a piece of theater; he really can influence history. From the biblical viewpoint, man is lost, but great.


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Question from WrathOfTheNooB
Did the Saturn really render geometry with squares, rather than triangles?
I've always been a bit curious. I imagine it would explain the awkwardness for developing for it if it did.
Top Voted Answer
AFAIK, Saturn was built in a way that it "preffered" squares, which doesn't mean it couldn't render geometry in triangels. Destruction Derby is an example of a game that used squares, same goes for Tomb Raider, which in the beginning was a Saturn exclusive.
This question has been successfully answered and closed
Submitted Answers
No they did it with triangles I'm quite certain. Virtual On is a perfect example.
Yes, the Saturn hardware was designed for quad-based rendering instead of triangle-based. This was great for 2D games (since sprites generally are textures on large squares anyway), but not so much for 3D where triangles have been, as of 2009 still *are* and probably always *will* be the de facto standard of the industry.
That's not to say 3D on the console was impossible - it's very possible to make 3D games with quads, especially if you design around that limitation. Most designers hadn't designed around that limitation, and given the various problems the Saturn had, didn't see the need to.
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According to recent entertainment news, "The Big Bang Theory" cast surprised their producers and live audience with a "Call Me Maybe" flash mob in the middle of a taping on set.
Just like "The Big Bang Theory" never fails to amuse us onscreen, the cast proves that they can also make their audiences laugh off screen.
During an October 23 taping of their episode, "The 43 Peculiary"—which just premiered Thursday—the hit comedy series' crew suddenly broke out dancing soon after the often covered Carly Rae Jepsen smash hit, "Call Me Maybe," suddenly played during a take.
The central cast members—Kaley Cuoco (Penny), the now married Kunal Nayyar (Raj), Jim Parsons (Sheldon) , Simon Helberg (Howard), Johnny Galecki (Leonard), Mayim Bialik (Amy) and Melissa Rauch (Bernadette)—put on their surprised faces but soon joined their crew to surprise their live audience and their producers.
Parsons later concluded the stunt with his character's favorite word, "Bazinga!"
The single actress, Cuoco, who was actually behind the whole thing with the help of her choreographer sister Bri and a Canadian singer, wrote on the show's official Facebook page:
"All my dreams have come true… Yes, my dream to have a live, full out, dance routine for the world to see, has finally happened."
She added:
"This literally was the best night of my entire life."
Photo Via Video Screen Grab
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Inspired by the vision of CWU students and located in the center of campus, Central's Student Union and Recreation Center (SURC) is more than 220,000 square feet. It's the largest building on campus and one of the first facilities of its kind to combine residential dining, bookstore, recreation and student life programs and services.
Regular Hours of Operation
Sunday 10 a.m. to 7 p.m.
Monday – Thursday 6 a.m. to 10 p.m.
Friday 6 a.m. to 8 p.m
Saturday 10 a.m. to 7 p.m.
*Please note: these times reflect when the main entrances open. To find out operating hours for the Recreation Center, Wildcat Shop or Dining Services, please access that information through their respective links.
Area wildfires continue to impact air quality, with the index registering in the unhealthy - very unCWU Student Union And Recreation Center Remodel Underway
The CWU Student Union and Recreation Center (SURC) is remodeling various sections of the building duBuiding Projects Over Winter Break
New carpet is currently being installed in the SURC Pit over winter break. This fresh new look


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123. The Welfare of Livestock Regulations 1994 state that:
"All pigs shall be provided with an adequate supply of fresh drinking water each day. Feeding and watering equipment must be designed, constructed, placed and maintained so that contamination of the pigs' feed and water is minimised."
124. Water is required not only for drinking but also to make wallows (see also paragraph 56), so the site must be properly supplied throughout the year. Flow and pressure from the mains or a borehole should be established to provide an adequate supply to the site. The troughs should contain sufficient water for at least a day and there should be adequate access appropriate to the number of sows in the group. Farrowing sows, in particular, should have a continuous supply of water and during periods of interrupted supply should be allowed to drink at least twice a day.
125. On outdoor units where sows have a tendency to chew stones, which are then often dropped into the water trough, it is important to remove the stones frequently to maintain the effectiveness of the trough.
126. Arrangements should be made to ensure an adequate supply of water to all stock in all weathers. Particular attention is needed at times of freezing conditions. Furthermore, the stockman should ensure that damage to water pipes by the sows, which often happens during periods of hot weather, does not disrupt provision of water. The use of a bowser can ensure effective supply where necessary.
127. Many farmers place fenders around the entrance to the farrowing hut to keep the litter together and prevent the piglets from mingling with other sows which may result in competition from cross-sucking. These fenders retain the young piglets often until weaning but allow the sow to come and go as she pleases. However, in summer sows may abandon piglets for several hours while they use wallows. Special care should be taken in hot conditions to ensure that piglets which do not receive adequate milk do not become dehydrated. The provision of easily accessible water to prevent dehydration should be considered. We believe that there may be advantages in providing water within the fender but acknowledge the absence of scientific evidence. We therefore recommend research is undertaken to establish the water requirements of sucking piglets. Should this research demonstrate that these piglets do need water we suggest further research to develop a means to provide water within the fender.


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Lisa Landers
Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She's developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.
Lisa Landers's Latest Posts
Secrets of the Global Seed Vault: A Conversation with Scientist Luigi Guarino
Explore the inner workings of a mysterious seed vault on a remote island near the North Pole. Scientist Luigi Guarino talks to QUEST about this initiative to safeguard the future of the world's food diversity.
Picturing the Invisible: A Conversation with Artist Chris Jordan
In this video, photographic artist Chris Jordan talks with QUEST television host Simran Sethi about the passion, purpose, and creative process behind his eye-opening works of art that depict the collective impacts of human activities on our society and environment.
A Conversation with Photographic Artist Chris Jordan Interviewed by Simran Sethi and recorded via Google Hangout, April 2, 2014 See full video and article TRANSCRIPT 00.013 SIMRAN SETHI: Chris, you have been my friend, and my inspiration for years. And that's largely because of the incredible integrity of your work. How would you describe your […]
Dog Detectives: A Nose for Conservation
Not just sniffing around, wonder dogs guide scientists to treasure troves of information and play leading roles in efforts to protect wildlife and wilderness.
The Ski-cast: Is There Hope for the Slopes?
Despite predictions that many ski resorts in New England and around the nation may no longer be economically viable in just 15 years, researchers point to adaptation as the key to staying the course.
Lessons from a Global Garden: Growing More Food with Less
Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land — that reduces the need for precious resources.


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Sanctuary Blog
by Tim Ajax, Director
Born Free USA Primate Sanctuary
Some people monkey around a little, some people monkey around a lot, and then there's Tim. He's a prince among primates, presiding over hundreds of fellow bipeds in the often-brutal Texas outdoors. There's no ape escape for Tim and his crew, but no matter. They love to help macaques, baboons and vervets live out their lives with as much freedom as possible. And like peeling a banana, Tim's blogs take you to the good stuff inside — with a steady supplement of Texas weather updates, of course!
We are sad to announce the death of Tucson, one of our "adoptable" primates. He died peacefully in his sleep at our Sanctuary.
Tucson had been at the API Primate Sanctuary for a number of years. Although we do not have information on his date of birth, we do know he was elderly and had been one of our long-term residents. Prior to his arrival at our Sanctuary, he had been kept as an "attraction" in a shopping mall. Most of his teeth had been removed to make him less "dangerous" to shoppers and others.
At the Sanctuary, Tucson lived in one of our large semi-natural enclosures with six other snow monkeys, including three other elderly males like himself. He had a special friendship with a female called Sassie and the two could often be seen grooming each other. Tucson had a gentle manner and was always pleased to greet his human caregivers, especially if they had a treat for him such as a granola bar. He will always be remembered for his fondness of food and how selective he was with the choices offered him.
As with all our rescued monkeys, we are pleased that we were able to offer Tucson a "retirement" free from human exploitation and an opportunity to live in a natural environment with others of his kind. He was a very special individual and we will miss him dearly.
Running a sanctuary has its immense rewards. We have to balance this, however, against the fact that all of our residents will eventually die. Unfortunately, we cannot give our residents the gift of everlasting life. What we can do is ensure them a life free from suffering and exploitation, with the care and respect they need, during their time with us.


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Demography Events
Book Discussion: The Graying of the Great Powers: Demography and Geopolitics in the 21st Century
January 27, 2009 // 2:00pm — 4:00pm
Environmental Change and Security Program
Demography is as close as social science comes to predicting the future, explains Neil Howe of CSIS, as he presents the geopolitical consequences of demographic trends over the next 50 years.
Running on Empty: Pakistan's Water Crisis
November 20, 2008 // 7:45am — 3:15pm
Asia Program
Pakistan's water situation is extremely precarious. Conference participants highlight the different facets of Pakistan's water crisis, examine the rural and urban dimensions of the crisis, and consider possible responses.
Population, Health, and Environment: Value Added From an Integrated Development Strategy (Location: Barcelona)
October 08, 2008 // 6:30pm — 8:00pm
Environmental Change and Security Program
Panelists examine the links between people and the places they live, seeking to knock down the traditional barrier between health and conservation organizations.
Launch of WorldWatch Magazine's Population Issue
September 30, 2008 // 3:00pm — 5:00pm
Environmental Change and Security Program
In a recent nationwide poll studying the U.S. public's attitudes toward population, barely 50 percent of respondents believed there is a strong link between global population growth and climate change, reports Thomas Prugh of World Watch magazine at the launch of their population issue
Book Discussion: Hot, Flat, and Crowded: Why We Need a Green Revolution;and How It Can Renew America
September 29, 2008 // 10:00am — 11:00am
International Security Studies
The country that becomes the leader in new energy technology will have the most stable economy and garner respect on the international stage, says Thomas Friedman.
Review of the National Intelligence Council's Global Trends 2025 Report
July 24, 2008 // 12:00pm — 3:00pm
Environmental Change and Security Program
ECSP convenes a group of environment, demography, and security experts to review an intermediate draft of the National Intelligence Council's Global Trends 2025 report. The discussion focuses on Chapter Two, "The Demographics of Discord," and Chapter Three, "Scarcity in the Midst of Plenty?"
Fishing for Families: Evidence From the Philippines on Integrating Population and Environment in Development Programs
May 16, 2008 // 12:00pm — 2:00pm
Environmental Change and Security Program
Leona D'Agnes speaks about the Integrated Population and Coastal Resource Management (IPOPCORM) initiative, which was implemented in biodiversity hotspots in the Philippines.
Japan's Declining Population: Clearly a Problem, But What's the Solution?
April 24, 2008 // 3:30pm — 5:30pm
Asia Program
Four experts speak to the multidimensional nature of Japan's declining population.
More or Less?: Two Accounts of Population and Family Planning
April 22, 2008 // 3:00pm — 5:00pm
Environmental Change and Security Program
Columbia University's Matthew Connelly and WorldWatch Institute's Robert Engelman discuss population, family planning, and their recently released books.
Population-Health-Environment Programs: Assessing the Past, Planning the Future
March 13, 2008 // 12:00pm — 2:00pm
Environmental Change and Security Program
Systematic assessments of development programs are critical in identifying and expanding best practices and minimizing unsuccessful approaches. Panelists present the results of their assessments of PHE programs.


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Home > News and Views > Photo Galleries > Photo Gallery
Photo Gallery - Refugee life in one of the most remote places in South Sudan
Refugee life in one of the most remote places in South Sudan
Over the past year, thousands of people from Sudan's South Kordofan state have fled violence to seek safety in Yida refugee camp, situated just across the border in South Sudan. In late September, Yida was home to approximately 65,000 refugees from the Nuba Mountains. Located in one of the most remote places in South Sudan, Yida is now a virtual island as the rainy season has made access roads impassable.
Every day, refugees continue to arrive from across the border after harrowing journeys. All are tired and growing numbers are in poor health. Renewed air and ground attacks are causing more and more people to take flight.
UNHCR and humanitarian partners on the ground are providing protection and life-saving assistance to the refugee community in one of the most challenging operational environments in the world. The following photographs, taken by UNHCR Public Information Officer Kathryn Mahoney, depict daily life for refugees in Yida.


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The website yours directs me to will not accept my Am Ex card to register for the Jan 10 coupon seminar, even though it says I can use Am Ex as a guest. Any idea what I can do to overcome this?
Posted at 8:58 PM on Dec 12, 2013 by I am THAT Lady: Lauren
I am so excited to be teaming up with Savings.com to begin my 2014 list of of couponing classes and grocery workshops.
Here is a list of upcoming seminars – you can click on the widget below to sign up for those classes. If you have come to one of my seminars in the past, I would encourage you to come again to the Basic Grocery Workshop as a refresher course.
Many of my classes sell out quickly, so if you are interested sign up as soon as possible. If you do not have access to be able to pay online – please email me at lauren {at} iamthatlady.com and we can discuss your options.
Here is an updated list of my upcoming Money Saving Seminars in New York State.
Friday September 26th, 2014 Columbia Greene Community College (Hudson, NY) 6:00 – 8:00 pm Purchase your tickets here.
Friday October 17th, 2014
Syracuse Media Group (Syracuse, NY)
6:30 – 8:30 pm
Friday October 24th, 2014
Oswego Alliance Church (Oswego, NY)
6:30 – 8:30 pm
Is there a phone number at which I can register for the seminar instead of using the website?
Thank you.
I can write your name down, how many tickets would you like? You can pay with cash at the door.
Any luck finding an Albany/Saratoga sponsor?
I have – but in Hudson Valley. We are booking for the end of September.
Will you be having any more coupon seminars in the near future? Maybe a little closer to the Oswego area?
Ms. Lauren, could you please tell me your next coupon seminar. I am not from this area. I would greatly appreciate it.
Thank you, so much for your wonderful tips.
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Are you going to be coming to the Hudson Valley?? If so when and where. I would love to finally meet you. I love your website.
I actually am coming there the last week in September!
Are you ever coming to Texas? Maybe like Austin?


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new Eric Clapton on Tricone
Tricone carry on from last months Definition Of Legacy (Tricone 053/054/055/056) with two more titles from Eric Clapton's Journeyman tour of Japan. Gold Flavor (Tricone 057/058) contains the December 9th show at the Yoyogi Olympic Pool, Tokyo.
Principle Of God (Tricone 051/052) contains the December 5th, 1990 Budokan show. These two are from new tape sources.If you liked this review, buy me a cup of joe. (Suggested: $3 a shot or $7.5 for a double)new Eric Clapton on Tricone,
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