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Coffee roasters now work alongside farmers to create a great product from the plant to the cup. Coffee seeds are not actually beans like most of society thinks they are. The seed is actually the pit of a cherry on a coffee plant. When a cherry becomes a bright, deep red color, it is picked. Once the coffee seed has been picked, the processing must begin as quickly as possible, to prevent the fruit from spoiling. Famers processing the seed out of the cherry do it two ways: either a dry method, which is the oldest way, or the wet method. With the dry method, the freshly picked cherries are simply spread out on huge surfaces to dry in the sun. To prevent the cherries from … [Read more...] about Coffee Roasters and Augie's Coffee House
Easy Mermaid Inspired Look for Halloween
As a college student, finding the time and money to create a Halloween costume might not go exactly as planned. This DIY mermaid look is an easy go-to that can fit into your busy mid-quarter schedule right after a midterm and be ready in time for that big Halloween party. For this look, I used NYX liquid suede lipsticks in the shades "Respect the Pink" LSCL13 and "Little Denim Dress" LSCL16, but you can also use any purple lipstick or creme makeup. I also used a light purple metallic eyeshadow, a dark purple eyeshadow, and a fishnet wig cap or set of stockings. Step 1: Follow your normal foundation and eyebrow routine. Don't forget to set everything with a powder before moving on to … [Read more...] about Easy Mermaid Inspired Look for Halloween
Cheese Plate
If you have never socialized around a cheese plate, this might be a start in the right direction. This perfect cheese plate will have to have a few staples to make your guests happy to sit down and snack on. For a cheese plate, you will need cheese (of course), nuts, cold cut meats, and crackers; you want these to play off each other and pair well. You want your plate to flow well and make it easy to grab and snack with great flavor Cheese expert Sharon Martinez from Challenge Dairy stated that the most important part of a cheese plate is incorporating the different textures of cheese such as soft and semi-soft. Choose your cheeses with different textures. Go for a soft and … [Read more...] about Cheese Plate
Hot over the pot: DIY VAGI-STEAM
By Elizabeth Taylor |Staff Writer| The reproductive system of the female body continues to change with women as they get older, and the Vagi-Steam is an all-natural remedy that can help a woman be more in tune with what is going on inside her body. Research has shown that herbs have helped women's reproductive systems, specifically the Vagi-Steam, which women have been doing for hundreds of years. This steamy pot of herbs can help regulate an individual's menstrual cycle or decrease the menstrual flow. Aside from that, the Vagi-Steam also helps with bloating, ovarian cysts, yeast infections, hemorrhoids and even relieves symptoms of menopause. To begin, you must first find an … [Read more...] about Hot over the pot: DIY VAGI-STEAM
DIY facial masks
By Camillia Dababneh |Staff Writer| Spring time is just around the corner, which means your skin is on high alert and in need of a face mask that will help nourish and care for it. That's right, that means everybody, so it is only right to learn a few tricks before it gets too out of hand. Not everybody has the same skin, so it's only fair to let everybody learn a few easy tricks to help their specific skin type. Homemade masks are not only amazing for your face, but it even leaves you saving tons on expensive face products. Each mask is super easy and can be done in as little as five to 15 minutes. How amazing is that? Mask for all skin types The ingredients include … [Read more...] about DIY facial masks
Wallet-friendly beauty suggestions to Coyotettes
By Daleth Quintanilla | Staff Writer There are seven inexpensive ways to look and feel good that college students need to know. Beauty regimens at a salon or spa can be pretty pricey and let's face it, as college students we cannot afford to go to the salon every week. Let's do some simple math: a particularly high-maintenance person such as myself needs to have manicured hands every week, and that's $25 a week for a simple gel manicure. Weekly manicures mean every month we are spending one hundred dollars solely on nails, $100 equates to $1,200 a year, and that's the cost of just a manicure. What about a pedicure or facial? When you look good, you feel good, and even though … [Read more...] about Wallet-friendly beauty suggestions to Coyotettes
An easy twist on a classic cookie
By Jennifer Baeskens |Staff Writer| Summer break is around the corner and with extra time on your hands, you can create a classic cookie recipe that's better than grandma's. Recipes for a wide variety of cookies can be found on sites like Pinterest, but these cookie recipes are often time consuming and sometimes difficult to make. This recipe is simple, cheap, and quick. All of the ingredients are always available, easy to find, often on sale and can be purchased for less than $10. "These cookies are the best cookies that I have ever had," said student David Loomis. To make these cookies, you will need the following: Cake Mix of your choice (I used a … [Read more...] about An easy twist on a classic cookie
Fun, fast and easy Crayon lipstick
By Shiane Jacocks |Staff writer| Department store lipsticks from MAC Cosmetics, Sephora, or Ulta cost up to $35. Some college students often do not have the time or money to spend on make-up and other cosmetics. Home-made do-it-yourself lipstick can leave a feeling of accomplishment and a fuller wallet. The process is easy, takes about 10-15 minutes, and uses crayola non-toxic crayons, which are a fair price. This project is perfect for students who are going out with family and friends, or for concerts like Electric Daisy Carnival (EDC). The D.I.Y. also makes for a perfect Mother's Day gift. Mothers love knowing that their gift was original and from the heart, rather than getting a … [Read more...] about Fun, fast and easy Crayon lipstick
This Spring's must have accessory: Flower headbands
By Nailea Ayala |Staff Writer| Fashion has become an important accessory at music festivals and local clothing stores are taking advantage of the upcoming festivals; they have raised prices on the most popular spring trends, including the famous floral crowns. Young women, especially students, should not have to purchase flower crowns at a high price when these crowns can easily be made at home. Making your own flower crown gives you the opportunity to decide exactly how you want it to look, since you decide the kinds of flowers and the size of your personalized flower crown. "I bought my flower crown online for Coachella last year. It cost $15 plus shipping, so I would much rather … [Read more...] about This Spring's must have accessory: Flower headbands


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Mission Trip: El Salvador
GO: With our Team to El Salvador on January 17 through 22 and see people saved, healed and fed. $1500 inc. Airfare, nice hotel, 2 meals a day. OR GIVE: Donate to our efforts to feed 800 people, help an orphanage and a Christian youth program. This will be the Healing...read more
Conversational Worship Service
Come join the Conversation! Come join us for our young adult worship and conversational service! For young adults and those who want to be around young adults! Sunday, December 3 6:30 pm The Plaza Room Ask questions and join the discussion with our lead pastor Ed....read more
Golf Tournament
Monday, January 29, 2018 at 11 AM Come join us for a fun day of golf and dinner at the Sycuan Golf Resort on the Willow Glen Golf Course. All proceeds go to support 2018 Summer Fun Camps in Haiti, Tecate and La Mesa. Help us increase last year's event donations of...read more
Three Gifts — Holiday Giving
Give a Family Meal For Thanksgiving Turkey & Fixins' Meals will go to JCC Families in need, Seniors supported by Journey, and some participants in Journey's food distributions. $20 buys a complete, family-size Thanksgiving dinner. To Give: • Online...read more
Women's Christmas Tea
Wednesday, December 6 and Thursday, December 7, 2017 6:30 – 8:30 p.m. (Doors open at 6:00 p.m. for viewing the spectacular tables!) Journey Community Church Worship Center Begin the Christmas season with a ladies night out! Join us for a light dinner, yummy desserts,...read more
Emergency Safety Procedures
In light of current events, we are reviewing Journey's emergency procedures. If you are in law enforcement or the medical field and would like to be part of the discussion, please email email@example.com more

subset: commoncrawl


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Posted by LOONG Kok Poay (220.127.116.11) on September 25, 2008 at 09:08:07:
In Reply to: Re: How did the surname 'Loong' as in Dragon originate? posted by richard lee on November 28, 1998 at 11:28:23:
Hi , I am Loong Kok Poay from Malaysia. My dad migrate from Sihui, Quangdong, China to Malaysia during the 1930's. We are of the sihui dialect (cantonese). However in Malaysia, those with surname LOONG are Hainanese. I am curious as to my origin or my upline. Did my ancestors migrate from Hainan to Quangdong or are they from sihui, Quang dong to Hainan? I appreciated if anyone who are cantonese (sihui) tocontact me or our LOONG brethren of who Hainanese to contact me so we can share our stories and try to trace our roots. Thank you.
: : My ancestors are from the Hainan island...I am just
: : curious how my family name got started....I have been
: : asking around but nobody seem to know...any help will
: : be appreciated.
: : jupi
: : if you can read chinese(mandarin),I have the origin and history of your surname - loong(dragon).
Census Records | Vital Records | Family Trees & Communities | Immigration Records | Military Records Directories & Member Lists | Family & Local Histories | Newspapers & Periodicals | Court, Land & Probate | Finding Aids


text:
Jessica Rinaldi/Globe Staff
Many more women than men will be opening acceptance letters and e-mails this spring and enrolling in college in the fall, in a trend that holds for both institutions in Massachusetts and nationwide.
Women accounted for 55 percent of undergraduates enrolled at four-year colleges in the United States as of fall 2014, according to the most recent data available from the federal education department.
It's not a new phenomenon. Women have outnumbered men on college campuses in the US by a widening margin since the late 1970s, and the gap will continue to grow in coming years, according to some projections.
But it hasn't always been this way.
In the late 1940s, men accounted for more than 70 percent of college students.
What caused the dramatic change?
Researchers have said a variety of factors, perhaps working together, have been responsible.
"Some have pointed to economic factors — as labor market barriers to women have been lowered, the benefits of a college education grew more for women than men," the Pew Research Center explains. "Others say the higher incidence of behavioral and school disciplinary problems among boys may be a factor."
Women tend to earn higher grades and drop out less frequently than men. Also, men are more likely to enter the military or start working full-time right after high school, in lieu of college, studies have found.
At schools in Massachusetts, as well as the New England region as a whole, the female-male student ratio in the fall of 2014 mirrored the national breakdown: 55 percent to 45 percent.
But there are some outliers.
For example, at Boston University, which has the largest undergraduate student body among private schools statewide, 60 percent of undergraduates were women as of the fall of 2014. That means there were 3,691 more women than men, out of the total 18,017 students.
Meanwhile, at the University of Massachusetts Amherst, the state's largest public campus, and the largest overall for undergraduates, men slightly outnumbered women, 51 percent to 49 percent in 2014.
The bomb detonated Thursday night in what authorities said was a targeted attack on Bellingham High School principal Lucas Giguere.Continue reading »
A sleek, relatively new vaping device called a "Juul" has school administrators sending warning e-mails home.Continue reading »
The MBTA's Green Line extension is getting new life after the T named the winning bidder for the long-planned and long-delayed project.Continue reading »
The woman whose altered arrest report led to the resignation of two top State Police commanders is expected to enter a residential treatment center in N.H.Continue reading »
Boston University plans to fire a well-known geology professor after a 13-month investigation found that he sexually harassed a graduate student while on a field expedition in Antarctica.Continue reading »
Her father was not who he said he was. He had secrets, secrets that Lisa would uncover, years later, when she set out to answer the question that burned in her: Who am I?Continue reading »
"This is fundamentally wrong," the Massachusetts Democrat said.Continue reading »
A Boston police officer is hospitalized after a man backed his car into the officer, who was responding to a report of shots fired.Continue reading »
At SimpliSafe, a Boston-based home security company, call center workers are protesting a bedbug infestation.Continue reading »


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Is that different to regular sauce?
I have not done anything with lentils. Don't even know how to cook them. I guess you just boil them. Then just use it in the sauce instead of mince?
Sounds good might try it for the kids. Oh I'll have some too.
Dave The Turning Cowboy
turning wood into art
+ Reply to Thread
Results 41 to 50 of 54
13-11-2013 15:32 #41
13-11-2013 16:46 #42
13-11-2013 16:48 #43
13-11-2013 16:55 #44
If you buy dried, get the red ones as they only need a rinse and not a soak like the others. They will still need more cooking than the tinned ones though.
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Last edited by HarvestMoon; 13-11-2013 at 22:49.
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13-11-2013 17:06 #45Senior Member
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For my meatasauruses I halve the amount of mince used and make it up with a tin of lentils. They don't notice the difference unless I tell them I've done it.
Back in my day, ABC played Alice Cooper on the kids cartoons and our cartoons could talk. Being a kid sucks now.
The Following User Says Thank You to Jennaisme For This Useful Post:
13-11-2013 19:41 #46
What are bean lentils? Can you put that in the spaghetti?
13-11-2013 19:50 #47
I agree with using lentils to bulk up a meal,they work a treat and you cant even notice them!
13-11-2013 19:54 #48
A great way to use up veges in fridge /freezer.is what I call "Corn and Bacon bake" can of corn kernels,one grated carrot and zuchinni,some frozen spinach and lentils,bacon,diced onion and 1/2 cup SR flour mix all together and add eggs until runny.I usually use around 6-8 eggs.Makes heaps and great to freeze for leftovers. I reckon the whole meal would be around $5 to make and its yummmmooo
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13-11-2013 20:06 #49Senior Member
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My slack tight *** meal is fried rice. But it's known in our house as mummy rice as its basically 2 cups rice, egg, whatever meat I have (chicken, bacon, pork or beef strips- you only need 250g or less), veg- fresh or frozen whatever i have at the time and a splash of soy and it's all done. Costs prob $5-7 including meat and it feeds our family of 7- the kids love it- I'm not the highest fan but it's filling and a quick and easy back up on those empty pantry nights.
Other quickie I often do if the veg in the crisper are looking a bit old is dice it all up toss in the slow cooker with a can of tomatoes, some diced chicken or whatever meat I have, garlic, some herbs and leave it to simmer- uses up all the rubbery stuff I could otherwise throw out and the kids love it. You can also toss older apples in diced and it gives it a sweet/sour variety
The Following User Says Thank You to Meags82 For This Useful Post:
13-11-2013 20:52 #50
Subbing loving these!!! Will return with one!!!!
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I have ordered from coupon beat a few times now. Love that they are local to me, which makes for super fast delivery. They are very nice about any...Read More ->
what ever I need couponbeat most likly has it. fast,freandly,and oh so helpful.love them:)Read More ->
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Tuesday 23 December, 2014
seriously i gave this coupon site a second chance after she send me expired coupons now i got my coupons and i got the wrong one why bother with a email when she wont responded i got Hershey coupons instead of the mars coupon i purchases so done with this coupon site taking my business somewhere else


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Hello, Friend!
Jobin Mathew
Nadeem Nawaz
If that's something you're doing, stop.
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Apollo Puts Backfire in Biggest Options-Market LossJeff Kearns and Cecile Vannucci
Options traders who piled into bearish bets against Apollo Group Inc. before the largest for-profit college operator's quarterly report had today's biggest loss in the U.S. market as the shares soared.
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Welcome to Devine & Co
Devine & Co (formerly Ahern & Co.) is a long established firm of Chartered Accountants, Auditors and Tax Advisors based in Boyle, County Roscommon. We have a broad client base and we provide services to clients all over Ireland.
We take a genuine interest in our clients businesses, understanding their goals and helping them avail of any potential opportunities, minimise risk, while satisfying all legal and Revenue obligations. We believe in developing strong relationships with our clients and we aim to meet their needs in a responsive, effective and efficient manner. As a start to building a business relationship we have set out "Who are We", so that you can get to know us and see how we have built our clients' trust, and "Who are You" to help identify the areas we can help you with.
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Cautious outlook for many Irish firms as...November 20, 2017
Irish companies are reporting a slight slackening off in the pace of growth, and most say they aren't seeing evidence of overheating in their own environment. Pay is on the rise across the economy, with increases of 2pc seen as the norm for 2018, but very few firms are seeing either no rise or increases […]Read More...
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HTML and CSS Reference
In-Depth Information
check boxes to select
multiple options
radio buttons to
select only one choice
Figure 6-3 Checkbox and radio button controls.
A select control creates a selection menu from which the visitor selects one or more
choices (Figure 6-4). This prevents the visitor from having to type information into a text or
textarea field. A select control is suitable when a limited number of choices are available. The
user clicks the list arrow to view all the choices in the menu. When clicked, the default appears
first and is highlighted to indicate that it is selected. The select control does not use the
<input /> tag, but rather the <select> and <option> tags. Here is sample code for a select control:
<select name="station">
<option>Live 365</option>
selection control with
default size of one option
in drop-down position
Figure 6-4 Different options for selection controls.
To create a textarea, the
Web developer specifies
the number of rows and
columns in which the Web
page visitor can enter
information. You can
specify the dimensions
using the rows and cols
attributes within the
textarea tag. You can also
use CSS height and width
properties to set the
dimensions. The maximum
number of characters for
a textarea is 32,700. It is
a good rule to keep the
number of columns in a
textarea to 50 or fewer.
Using that as a limit, the
textarea will fit on most
A textarea control creates a field that allows multiple lines of input (Figure 6-5).
Textarea fields are useful when an extensive amount of input is required from, or desired
of, a Web page visitor. Note that the textarea control uses the <textarea> tag instead of the
<input /> tag. There are six new textarea attributes with HTML5. These are all listed in
Appendix A. In addition to these, the textarea control has two primary attributes:
, which specifies the number of rows in the textarea field
, which specifies the number of columns in the textarea field
A textarea control is created with the following code:
What else can you tell us about your music preferences?
<textarea name="other" rows="3" cols="100"></textarea>
The fieldset control (Figure 6-5 on the next page) is not an input control but
helps to group related form elements together. This makes the form easier to read and
complete. The form segment in Figure 6-5 shows three groupings: two with left-aligned
legends and one with a right-aligned legend. Using fieldset tags to segregate information
immediately allows the Web page visitor to see that two (or more) categories of
Search WWH ::
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Posted June 06, 2015
It's been a while since LucasArts were grabbed by the balls by Gog, and we finally saw lots and lots of awesome old games. But Tron 2.0 was nowhere to be seen, and still isn't. Will it ever come?
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This property has been removed by the agent. It may be let or temporarily removed from the market
Commercial Property to rentLytham Road, Blackpool, Lancashire, FY1
From 4,876 sq. ft. | £15,000 pa| £1,250 pcm
Property Description
Commercial information
- 4,876 sq ft (452 sq m)
Letting information:
Key features
- Flexible, competitive terms considered.
- Adaptable, open-plan space
- Electric roller shutter to front
- Potential for a variety of uses
Full description
Tenure: Leasehold
The property comprises ground a floor (former) retail unit including extensive glazed elevations secured via electric roller shutters with occasional car-parking spaces directly off Lytham Road. Internally, the premises afford extensive open-plan space to the front, being stripped out and ready for refit, progressing thereafter to a rear storage area with ancillary first floor storage space.
Please note the property does not include the first floor residential accommodation to the front which is held via a separate title.
More information from this agent
To view this media, please visit the on-line version of this page at www.rightmove.co.uk/commercial-property-to-let/property-59640914.html?premiumA=true
Energy Performance Certificates (EPCs)
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Property reference Blackpool1. The information displayed about this property comprises a property advertisement. Rightmove.co.uk makes no warranty as to the accuracy or completeness of the advertisement or any linked or associated information, and Rightmove has no control over the content. This property advertisement does not constitute property particulars. The information is provided and maintained by Fairhurst Estates Ltd, Stockport.
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Futon Daybed
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7882 N Laureen Avenue
Fresno, CA 93720
Beds: 4
Baths: 3
Sq. Ft.: 2,876
Type: Single Family Home
Listing #492316
Own your own Tuscan Villa located on the edge of Fresno/Clovis. The interior has been custom designed by a designer and artist. This home offers 4 bedrooms and 3 baths, master suite is located upstairs with beautiful attached bath and large walk-in closet. There's also a secluded bed and bath downstairs perfect for a mother-in-law set up or guest room when visitors come to town. Upstairs has a loft area that could be used as a game room. All bathrooms have been remodeled with intricate detail and beautiful custom tile work. Kitchen has also been remodeled with granite counters, custom refinished cabinets, and newer appliances. All the painting throughout the home is custom done and the main rooms have custom wall texturing. There's a court yard located in the front and a detached garage that can be easily converted to a guest suite or workshop. Peaceful backyard with no neighbors behind you. You have to see this home to appreciate all the hard work that's been done.
Property Features
Location Information
County: Fresno
MLS Area: 720
Cross Street: Nees
Directions: Nees to Laureen
Interior Features
Has Fireplace: yes
Number of Fireplaces: 1
Heating / Cooling: Central Heat & Cool
Floors: Carpet, Tile, Hardwood
Laundry: Inside
Has Basement: No
Exterior Features
Stories: Two
Exterior: Stucco
Roof: Composition
Water / Sewer: Public Water, Public Sewer
Gas And Electric: Public Utilities
Garage Spaces: 2
Has a Pool: No
Has Golf Course: No
Lot Size in Acres: 0.16
Lot Size in Sq. Ft.: 7, 107
Is One Story: No
School District: Clovis Unified
Grade School: Mountain View
Jr. High School: Granite Ridge
High School: Clovis North
Additional Information
Property Type: SFR
Property SubType: Single Family Residence
Year Built: 2000
Is an REO: No
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Adam Akehurst celebrated silver at the Woodford Green Combined Events but warned his rivals: There's plenty more to come from me.
The City of Portsmouth multi-eventer continued his athletics resurgence after a sustained period out of the sport by claiming the runners-up spot at the prestigious event over the weekend.
It was the former England international's first serious decathlon run-out since 2010 and only his fourth outing of the season.
But Akehurst showed he can still mix it with the best and is on the right track to regain his best form.
His overall points total over the two days of action, which was won by Birchfield Harriers' Edward Dunford, was 6,165.
That's well down on the 25-year-old's 2007 personal best of 6,777.
But with conditions on both days marred by the wind and rain, overall scores hardly mattered.
And with Akehurst feeling as fit as he's ever done and benefiting from his latest workout, he believes he's got plenty left in the tank to challenge for more honours.
'To come second was quite good but I wasn't totally happy with how things went,' said Akehurst.
'It was important to get another decathlon under my belt but the weather was terrible and that meant I was a long way down on what I wanted to achieve in terms of points – I had set a target of about 6,500.
'Everyone was down on their points but I don't think mine shows my true potential.
'There's definitely a lot more to come from me between now and the end of the year.
'It's still quite early in the season and I'd like to think I can get up to near my PB at the national championships in three weeks time.
'I'm feeling really sharp at the moment. I know what my strengths and weaknesses are and know I need to work on my speed endurance.'
Akehurst's bid for further glory will be enhanced by a run out at this month's Hampshire Championships – a meet he has excelled in over the years.
However, he admitted the national championships in June remain his top priority.
'I'm not down to do loads at the Hampshires,' he said.
'I need to concentrate all my efforts on the weekend after.'


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A Blind Tiger Tribute to Ella Fitzgerald!
At our final Centennial Series event of 2017 will honor the First Lady of Song in a Blind Tiger salute featuring vocalist Tina Phillips and pianist Art Lande on Sunday, December 17th, 3:00-6:00pm at the Denver Woman's Press Club.Read More
An Evening of New Jazz Compositions
… from the pens of the Gift of Jazz Composers/Arrangers, featuring the Dave Hanson Collective. Sunday, November 19th, 7:00pm @ La Cour!Read More
A Tribute to Buddy Rich!
Our Centennial Concert series shines the spotlight on jazz drum legend Buddy Rich, in a November 18th performance, featuring Todd Reid, Bill Larson and the Metropolitan Jazz Orchestra at Historic Grant Avenue…Read More
Jazz Composition, Arranging and Appreciation Classes
Expand your jazz knowledge with these eight-week Saturday courses! The semester begin September 23rd at Denver School of the Arts.Read More
A Blind Tiger Tribute to Mongo Santamaria
September, 24th, 2017 at the Mercury Cafe'.
Join us for this intimate tribute to a Latin Jazz Legend!


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We serve over 30 million kids each day at school in cafeterias across the country. And while school food has made great strides in becoming healthier since the Healthy, Hunger Free Kids Act of 2010, there is still a heavy reliance on processed foods in school lunches. The food we eat matters, especially for children who need the fuel from good food to grow and learn. One in three school aged children suffers from overweight and obesity, which puts kids at higher risk of a host of other health issues – from issues like high blood pressure, heart disease and asthma to depression and low self-esteem. And today, diabetes is one of the most chronic illnesses facing kids under 20. These are staggering statistics. And these diseases are diet-related. We know that something must change.
School food can be a major player in the battle against diet-related disease among kids. Over the course of a year, we serve more than 5 billion school lunches through the National School Lunch Program. If every one of those lunches was made from whole, fresh, healthy ingredients, imagine the impact on our kids' diets, and ultimately, their health and wellbeing. But the reality is that changing school food is changing a system. School food has relied on processed foods for decades, largely due to financial and operational constraints that leave school kitchens without the ability to cook real food in schools. Challenges with kitchen equipment have been pervasive since the early 1980's, when federal funding for kitchen equipment and facilities was first cut from school meal programs. And while federal equipment funding resurfaced in 2009, still today, less than half of school meal programs have adequate budgets for equipment, which pushes schools toward processed foods that don't require specialized kitchen equipment or skilled labor to prepare. We can't expect schools to make this change overnight.
That's why the Chef Ann Foundation is launching School Food Institute (SFI). This video-based online educational series leverages Chef Ann Cooper's extensive expertise in leading school food programs through a transition to serving whole, fresh, healthy foods to kids every day. Course topics cover everything necessary to make sustainable change to school food operations – recipes and menus, procurement, marketing and lunchroom education, finance, human resources, and even a course on strategic planning for making positive change. But what really makes the School Food Institute unique is the direct access to Chef Ann Cooper who, as the Director of Food Services for Boulder Valley School District in Colorado, knows firsthand what it means to transform school food programs.
Each course is taught through a lens of transitioning your school food operation to a scratch-cook model -- where processed chicken nuggets and tater tots are replaced by roasted chicken and potatoes cooked from fresh, whole ingredients. Throughout the course series, Chef Ann teaches how to work within regulatory and financial constraints to make scratch-cooking in schools a reality. Want to move away from serving frozen pizza and start making it from scratch? Chef Ann will lead you through a realistic transition plan to procure your ingredients and train your staff to make that pizza by hand. Want to know how to start shifting to antibiotic and hormone free beef without breaking the food budget? Chef Ann will tell you how you can prioritize ingredients and serve high quality food without affecting the bottom line.
In Chef Ann's virtual classroom, school food service professionals learn the ins and outs of how to make real, sustainable change in school food programs. But School Food Institute is not just for school food service professionals. The coursework equips parents, administrators, and school nutrition advocates with practical knowledge about school food history, regulations, policy, and funding that will enable them to be informed advocates for healthier food in schools across the nation.
School Food Institute is much more than merely a series of videos. Chef Ann's lectures come to life for participants with real-world assignments and learning activities that help them stretch their imaginations about school food operations and get feedback from their instructor and her teaching assistant. And discussion questions allow participants to learn from each other by sharing successes and challenges in school food change.
Participants can enroll in all eight courses in the series, or just in courses on the operational areas where they need professional development. The School Food Institute recognizes those who are truly invested through its certificate program. School Food Institute certificates are available at three levels – gold (complete the full series), silver (complete School Food 101 and four more courses of your choice), and bronze (complete School Food 101 and two more courses of your choice).
This is the only national certificate which recognizes the transition to scratch-cook operations in schools. A School Food Institute certificate gives professionals a competitive edge in the school food service industry and equips them with the knowledge, skills, and strategic vision to operate top-notch school meal programs and to make real change to support the health of our children.
Join the movement to make fresh, healthy food available to every child. Enroll in a School Food Institute course or certificate program today, and learn how you can start making changes to support healthier food in schools. Every child deserves real food that gives them fuel to thrive in school – and we as food service professionals and child nutrition advocates have a responsibility to make it happen.
Centers for Disease Control and Prevention: Obesity
Centers for Disease Control and Prevention: Diabetes
American Heart Association
School Nutrition Association
The Pew Charitable Trusts]]>
We anticipate there will be 15-20 hours of work per week. Below is a list of responsibilities and qualifications:
This is a paid hourly position, $10/hour.
Please submit a cover letter and resume, both of which should demonstrate your experience, qualifications, educational background, and your desire to fill this position, to Meghan Brenner, Programs Director, at email@example.com with the subject title "CAF Research and Content Development Intern" by July 10, 2017. Position is based in Boulder, CO and is available immediately. This is a summer internship with the possibility of extending through fall 2017.
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I have always been a healthy eater — lots of leafy greens, limited meats with high amounts of saturated fat, sugar in moderation (except for my annual chocolate, caramel, and sea salt Whole Foods birthday cake which I eat straight from the box). When my son was born, I made all his food from fresh vegetables. When he got a little bigger, I baked super food muffins with quinoa, kale, and puréed white beans as a butter substitute.
So when I decided to compete in the Real School Food Challenge about a year ago, I thought I had it in the bag. I was working for a catering company and I spent so many hours in the kitchen making healthy meals, how hard could it really be?
In 2016, the Chef Ann Foundation created the Real School Food Challenge to educate people and communities about what it takes to create a healthy meal that meets stringent regulations for a measly $1.25.
The experience was intense. Lots of rules, little money, and somehow it must still be a crowd pleaser. I changed my concept at least 3 times (for those who know me well, you know that is one of my quicker decisions). The final recipe was then revised to meet the USDA requirements and substitutions were made to stay within budget.
Everyone loved my "breakfast for lunch" egg muffins in potato nests, with cream cheese and fresh strawberry-stuffed whole wheat French toast sticks…but clearly not enough. For a while I was quite bitter about losing. And then a year later, I find myself a winner.
I joined the Chef Ann Foundation team in December of 2016. Prior to the night of the inaugural Real School Food Challenge, I hadn't given much thought to what my kids were eating at school. Mostly, I just thought it was awesome that I didn't have to make lunch every morning. It made my life easier. But after my experience, I came to realize just how lucky I am to have Chef Ann Cooper working in Boulder, Colorado. She and her team make sure the students are eating fresh, real food every day and they actually cook that good food from scratch. And we're all lucky to have the Chef Ann Foundation to share Ann's knowledge, resources and experience with the rest of the country.
When I joined the CAF team, I was blown away to learn that over 30 million children in this country eat school lunch every day, and even more astounding is the fact that 70% of them qualify for the free and reduced meal program. Unfortunately, the majority of schools across the country are still feeding children food "products" that come out of a package. Which begs the question:
How are children supposed to focus and learn in the classroom when their only source of fuel comes from chemicals and sugar?
As I have seen with my own children when they eat too much sugar, binge on pre-packaged snacks, or don't get enough vitamins from fruits and vegetables, their behavior changes. For the worse.
Creating a school food recipe for the Real School Food Challenge was incredibly difficult, but it certainly wasn't impossible. Our kids in Boulder are blessed to have Ann Cooper's team making their school meals from scratch each day. There is incredible intention in the recipes they create to be sure our kids are not just eating healthy food now, but setting them up for a lifetime of well-developed palates and good eating habits. And if your child doesn't happen to like what's on the menu today, you are able to pack them a lunch of healthy, organic, allergen-free, hormone-free, gluten-free foods. Most kids in this country do not have that luxury. And that is why I have decided to pay it forward with my time, energy, and work. My mission is no longer just about my own family's health, but that of the other 30 million children who are the future.
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At the time, I never considered the repercussions of my kids opting out of school lunch. When I got up early to carefully craft a nutritious meal for my kids, I just thought I was doing the best I could for my kids.
This all changed when I was watching a movie called, What's on Your Plate one day. In it, they interviewed a Mom that was living on the poverty line. When they asked her about her kids' health and what they were eating, she started to cry. I could see the shame she felt for being a mom who was not able to provide her kids with a healthy meal.
If I were a struggling parent trying to make a better life for my family, it would be a huge weight off my shoulders if I could count on my child getting a healthy lunch at school that would help them focus in class and reach their full potential.
Once I started learning about the nuances of school food, it changed how I felt about packing my kids lunch. I learned what regulations guide school food, how it gets funded, and all of the barriers schools face when they try to cook using healthier, fresher food.
I learned about the financial position that school food service teams are in. There is not much wiggle room for extra funding to cook better meals. For children coming from low-income households, the federal reimbursement rate for lunch is around $3.33. For students that do not qualify, the school typically receives only $0.30 per meal.
What this means is that schools have just over $3 in most cases to feed a child a meal, but that has to include the costs of labor and administrative costs. In most cases, that leaves less than $1.20 for the actual food.
It's hard to get good, quality ingredients for a meal with $1.20 to spend on the food. It's even harder if you don't have enough kids eating school meals. For schools that have higher percentages of kids that are on the free and reduced meal program it's actually easier. Their participation numbers are higher and their food service program can rely on a certain number of meals they will sell, allowing them broader maneuverability with purchasing and labor. With districts that have lower percentages of kids on the free and reduced lunch program (like mine at 22%), it's harder because you have less volume in purchasing and less funds for developing the program.
Now that I work in school food, I try to get my kids to eat school lunch as often as possible. Yes, I do live in Boulder, CO and yes, we have one of the best school food programs in the country, but I still face some of the same issues most parents experience when trying to get their kids to eat school food.
I can't say I'm successful all the time but I am getting my kindergartener to eat school lunch about 3-4 days a week and my daughter in high school will eat school lunch about 1-2 times a week. My middle school-aged daughter is a tougher case. She is very picky and particular.
I may not have the perfect solution, but what I know is that as a busy, working mom, school lunch makes my life much easier. I also know that the more my kids eat school lunch, the better opportunity there is for our lunch program to thrive in Boulder Valley. I know that I want every mom that I see at my kid's school to feel good about what their kids are eating for lunch, and I want their kids to have the proper nutrition to succeed.
So, for Mother's Day this year, ask your kids to eat a school lunch. Not only does it save you time you would have otherwise spent packing their lunch, it also gives the school a chance to provide better quality food, and perhaps most importantly, it reduces the stigma surrounding school lunch and levels the playing field for all kids.
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This blog has been re-published with the permission of Salad Bars to Schools. View the original blog post here.
Green and orange signs filled the air in the Bates Academy cafeteria. The students of this K-8 school made their voices heard, but not in the typical way you'd imagine for young children. No, the third- through fifth-graders here engaged in a silent protest, putting their thoughts on paper instead of shouting them in the air
Bates Academy: Detroit, MI
Grades: K-8
School Enrollment: 723
The topic causing the stir: salad.
"Give us our salad," read one sign. "Salad for all," was written on another. "Elementary wants real salad," declared a third sign, this one with seven exclamation points, driving the message home.
Earlier this year, the Bates Academy was awarded a salad bar as part of the Salad Bars to Schools grant program. Initially, the bar was only available to older students in grades six through eight, but this limited availability did not sit well with their younger peers.
Conveniently, some of these younger students had just finished a social studies unit on peaceful resistance, and they immediately knew how they could bring about change.
With help from their teachers, the students in grades three through five constructed signs, highlighting their frustrations with their limited access to the salad bar. They then proceeded to picket in and around the cafeteria, silently, though completely unified.
The students also wrote letters to their principal and to the cafeteria manager, explaining their desire to eat fresh produce from the bar. According to an article on The Packer, one student wrote "salads keep people healthy and strong," while another questioned "don't you want us to grow healthy and strong?"
Ultimately, their efforts were a success, and on April 7th, the younger students were given access to the highly-prized salad bar.
Since then, the students are full of smiles as they come through the lunch line, assembling their colorful and nutritious plates. The protest signs quickly vanished, and the kids learned a valuable lesson: that peaceful resistance can lead to great change.
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Jolene Adventures of a Junk Food Queen is the story of Jolene, a girl who loves eating candy, chips, and fried food all the time until she goes on an adventure and learns about the harm her diet is doing to her health and her teeth.
Reading this book with your kids is a fun way to start a discussion about healthy eating. Such conversations are essential nowadays, in a time when so many kids want to only eat junk food.
Alexa says one tactic that worked for her with her own daughters was repetition.
"Establishing healthy eating habits with children is an ongoing process, and we just have to be encouraging to children to offer healthy foods as much as possible. Offer a variety, not just for one day, but every day to integrate it into their diets." She adds that, "it becomes a chain reaction—the more that they're offered, the more they eat it."
Alexa chose to connect Jolene's fantasy world with the message of healthy eating as "children learn through fun and fantasy." She also recommends that parents be creative in the kitchen and involve their kids when they're making dinner.
While Alexa recognizes it's not always easy to prepare a healthy, scratch-cooked meal every day, and not all parents have time, she also notes that parents who can develop this habit with their children are giving their kids a lifelong gift.
"Even if it's just on the weekends, bring your kids into it. When they participate in it, it's exciting."
Throughout her 15 years in the classroom, Alexa has noticed the connection between food and her students' focus in the classroom. Some of her students go through picky phases, others love their food, and others don't want to eat at all. It's all about moving them in the right direction and setting them off on the right path to make healthy eating choices a priority for a long and happy life.
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Founded in 2009 by Chef Ann Cooper, a pioneer in school food reform, the Chef Ann Foundation (CAF) believes that every child should have access to fresh, healthy food every day so that they can develop healthy eating habits to last a lifetime. We think the greatest impact can be had through changing school food. By providing school communities with tools, training, resources and funding, we are able to help schools create healthier food and redefine lunchroom environments. To date, we've reached over 8,000 schools and nearly 2,700,000 children in all 50 states.
We are looking for a Marketing & Communications Manager to oversee all aspects of the Chef Ann Foundation's public-facing communications and marketing. The Marketing & Communications Manager will conduct outreach initiatives, maintain and enhance the digital media presence of the foundation, support the awareness of our school food programs, and assist in fundraising initiatives. This is a full-time position available immediately. Below is a list of responsibilities and qualifications:
Digital Marketing (20%)
Design (10%)
Communications (20%)
Development (20%)
Programs Support (20%)
Public Relations (10%)
Compensation ranges between $37-43,000 per year and will be commensurate with the candidate's previous experience and credentials. The Chef Ann Foundation is a great place to work and provides its staff with a competitive package including health insurance reimbursement, professional development, and paid time off.
Please submit a cover letter and resume, both of which should demonstrate your experience, qualifications, educational background, and your desire to fill this position, to Mara Fleishman, Chief Executive Officer at firstname.lastname@example.com with the subject title "CAF Marketing & Education Manager". The deadline to apply is May 29, 2017. Position is based in Boulder, CO.
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My name is Heidi Kessler and it is an honor and a privilege to introduce myself as the new Chief Programs Officer for the Chef Ann Foundation.
My life experience, starting from when I was a toddler eating strawberries from my mother's garden, to studying public health and nutritional science throughout college and graduate school, to working in childhood obesity prevention and school food reform over the past decade, has culminated into this great opportunity to be able to contribute to the incredible mission of the Chef Ann Foundation.
I have been an admirer of Chef Ann Cooper's work since 2009, when I first heard of the Renegade Lunch Lady. In my work with school nutrition programs, I have kept my eye on Chef Ann's approach for inspiration, and have valued the Chef Ann Foundation not only for its visionary leadership towards what school meals can and should be, but also for the concrete, practical tools and trainings that can be used by school nutrition professionals immediately. Resources from The Lunch Box have been invaluable tools in my training of school nutrition professionals and partners for years.
As a strong advocate and supporter of school nutrition programs, I've developed a unique approach of partnering with school nutrition directors and managers that fosters collaborative decision making, addresses differences in school environments, and takes each school's level of readiness into account. Ultimately, this means more kids are eating healthier food at school!
I've spent extensive time with school nutrition professionals, and I understand the rewards and challenges associated with feeding kids healthy school meals every day.
I am so proud to join an organization that has improved school nutrition for more than 2.7 million children in over 8,000 schools. It has been my mission to transform school meals for the nutritional benefit of children, and I could not be more excited to apply my energy to the Chef Ann Foundation!
When I first met the Chef Ann team, it felt like love at first sight. This is a team that is focused, committed, and creative in achieving and exceeding goals. Together, we will continue to provide training, funding, resources, and expertise to school nutrition professionals and advocates, and we will keep promoting the operational skills and strategic vision needed to accelerate school food reform and elevate child nutrition.
Keep your eye on the Chef Ann Foundation. We are changing the world one school lunch at a time!
I look forward to getting to know you. Thank you!
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While 2017 has brought this country many changes, at the Chef Ann Foundation (CAF) we have been doing the same old thing—helping schools serve up healthier food.
2016 was an incredible year that enabled our programs to reach almost 400,000 kids nationwide! That pushes our total reach to 8000+ schools and 2.7 million kids!
However, there are still so many schools eager for our support, our waitlists are growing, and with school food reform continuing to take hold, we're ready to push forward in 2017 with new and existing programs to reach even more children.
Here are just a few of the things our team is really excited about:
That is our reach goal for 2017!
If you have followed CAF for any amount of time, you know that one of the best ways to get more fresh fruit and vegetables into schools is to incorporate a salad bar.
Based on the research conducted in 2014, 78% of schools that have implemented salad bars reported an increase in purchase of fruits and veggies.
To date, through our Let's Move! partnership we have helped over 4,800 schools get salad bars, serving over 2.4 million kids, and in 2017, we're projecting another 350 schools will receive salad bars, reaching another 175,000 kids.
Thanks to the Colorado Health Foundation, we will be launching our new School Food Institute this year. We will be providing innovative online learning classes for school nutrition professionals that allows them to meet their continuing education credits.
These courses will explore the fundamentals of school food operations through a cook-from-scratch lens. Altogether, we will be rolling out eight courses taught by Chef Ann Cooper, the first will launch in the fall of 2017.
We don't want to leave the lay people out! Get ready for School Food 101 which is geared toward undergraduate students who are interested in how school food fits into the larger food systems framework.
The Food Lab at Stony Brook University in South Hampton, New York is partnering with us to roll out a 15-week, online course that will cover childhood wellness in the US, school food operations, and how school food plays a part in the larger picture of sustainable food systems.
For those of you who have wanted to learn from Ann, now is your chance!
In partnership with the Life Time Foundation and Whole Kids Foundation, we launched School Food Support Initiative in 2015. This program provides districts individual support to help them move to a cook-from-scratch operation through on-site assessments, strategic planning, technical assistance, and funding to schools.
We were excited to see Pew's study that came out in Dec, 2016 which found that "Directors whose programs prepared more foods from scratch and increased the use of salad bars were more likely to report that student participation rose." You can read the full results of the study here.
We will be working closely with the seven districts that were accepted into the 2017 cohort over the next two years to provide comprehensive support and help them move the needle. Stay tuned!
The 2017 Districts are:
The Lunch Box (TLB) will be a busy destination this year for school food service operators. We will be adding 60 new, farm-to-school and plant-forward recipes, including contributions from celebrity chefs, Ris Lacoste and Daniel Asher. We'll also publish 50 new blog posts covering key topics like "The Keys to Commodity Planning" and "Infrastructure Needed for Scratch-Cooking in Schools."
In our continuing webinar series, experts will be joining us to cover school food trucks, farm-to-school recipes and menu cycles, and human resources in school food services departments, along with a variety of other topics.
Our new Project Produce best practices database is now live and it is a great tool for schools that want to implement fruit and veggie trial and education programs in their lunchrooms. Like South Hamiliton's Community School District in Jewell, IA and their "Try Day Friday" program.
CAF has partnered with Whole Kids Foundation to help schools and districts that want to extend their plant-forward menu offerings.
CAF's Plant Forward Menu program will help schools gradually decrease the dominance of animal-based protein that we see on school food menus around the country.
The benefits of plant-based eating has been well-documented over the last few years. Some studies even report that it takes nearly 100 times more water to produce one pound of animal protein vs. one pound of plant-based protein.
Even if a school can only reduce their reliance on animal protein by 5-10%, it makes a large impact. By the end of 2017, our program will have taken shape with recipes, menus, and information for schools and communities that address the impact of increased plant-forward eating.
If you have not attended a Real School Food Challenge yet, you're missing out!
We pull groups of home chefs or professional chefs together to stretch their culinary talents and compete to create the tastiest and healthiest, USDA-compliant school food recipe. All for only $1.25 a meal (the approximate amount that schools have to cover their food costs).
This year, we have some amazing events scheduled with chefs in California and New Orleans. Stay in touch on social media to hear about Real School Food Challenge events across the country and if you're interested in hosting one in your area, visit this page to learn more and then reach out to Danielle Staunton to get started.
And those are just the highlights. The CAF team's passion and dedication to school food reform is unsurpassed. So, while 2017 progresses and feels like we might not know what's around the corner all the time, know that the CAF team will stay laser-focused on ensuring all kids have access to fresh, healthy food every day at school.
To stay up-to-date with everything that we're doing this year, sign up for our newsletter!
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We all know that junk food companies have been heavy handed in their efforts to market directly to kids. It's everywhere from the commercials that play during their favorite shows, to the toys that come in happy meals, to the placement of cartoon-shaped cookies on the grocery store shelves.
Sure, Sesame Street may have scaled back the Cookie Monster's consumption and started teaching the value of moderation, but it takes more than one character, or one show to shift the paradigm.
Now, Chipotle is stepping up to the plate with their new show for kids, RAD Lands.
"Our goal is to spark conversation and curiosity among families, ideally leading to parents and kids talking about food and making smarter, more informed choices together." –Mark Crumpacker, Chipotle Chief Marketing and Development Officer
For some reason, we all got it in our heads that healthy food can't be fun food, but here at the Chef Ann Foundation we have found time and time again that kids enjoy trying new, healthy foods. The naturally bright red beets can have kids fascinated. Digging in the dirt and learning how a head of lettuce grows can be mesmerizing.
RAD Lands is a show for kids to teach them about making good food choices. There are celebrity chefs, musicians, and YouTube stars who teach kids where their food comes from and how it's prepared. It's done in a fun way that looks and feels just like every other show made for children.
Chipotle and the Chef Ann Foundation partnered for the launch of the new show for a simple reason. It made sense.
We both have the goal of improving the food available to kids, whether that's in school cafeterias or when they're out eating dinner. Chef Ann Foundation and Chipotle both recognize the need for food that tastes good, nourishes our bodies and minds, and supports sustainable farming practices. It's good for our health, it's good for our environment, and it's good for our future.
And as part of the RAD Lands launch and to support school lunches, Chipotle is donating $100,000 to the Chef Ann Foundation!
"Chipotle and the 'RAD Lands' series are a great fit with the values of the Chef Ann Foundation. We are thrilled with the generous support from Chipotle and iTunes through this program, and hope It furthers awareness around healthy eating choices and encourages others to contribute what they can to influence future generations' views on food." –Chef Ann Cooper
We want you to eat out with your family at your local Chipotle and take the opportunity to start up a conversation about your food choices. Chipotle is a great place to do that because they're committed to serving real ingredients sourced from farms, not factories.
Your kids are never too young to start teaching them about where their food comes from and how to appreciate the value of nutritious food.
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Mitsubishi Electric Car 'I' as in iMiev
Mitsubishi Electric Car: i as in iMiev
The new Mitsubishi electric car has a slightly awkward name, but otherwise it's very loveable! It started out as the iMiev, back when it had wheel motors a few years ago as a concept vehicle.
. but Mitsubishi has since shortened the name to i.
I caught up with Steven Lough (president of Seattle Electric Auto Association), who's got one of the first Mitsubishi i's released, so I could ask him how he likes driving the new i (Steve has driven a LOT of different electric vehicles over the years!) and to ask what he's been doing with his cute little Mitsubishi electric car. Answer? Well.
Driving it on the freeway; Taking NPR for a ride-along. also on the freeway; Charging it at level 2 charging stations (although it's level 3 capable); and Passing SUV's on the highway. uphill.
Come on — ride along and listen in on the conversation!
Interview with Steven Lough on the Mitsubishi i Electric Car
Lynne: Hi, Steven! I know your new Mitsubishi i isn't your first EV. What other electric cars have you driven?
Steven: Well, there is hardly an electric car out there I have not driven.
Tesla Roadster; Ford Focus Electric; Nissan LEAF; CODA electric ( not available in Washington State yet. but soon); VIA Motors Hybrid GM full size Pick-up; Smart ForTwo Electric; AC Propulsion's Scion E-Box electric conversion with V2G; Wheego Whip LiFe; It, a neighborhood electric vehicle from Dynasty Motors in Canada; ZENN, another neighborhood electric vehicle;. and half dozen or more home conversions, scooters, and electric motor cycles.
Did he fall for her looks, or her money?
Having tried all the current EV possibilities, what made you decide on the Mitsubishi electric car? A new car represents a certain commitment .
It was $34,000 minus the $7500 we will get back on our 2012 federal taxes — and of course, in Washington State there's no sales tax.
So the Mitsubishi electric car cost less than the others, that's why you picked it?
Well, I could have bought a LEAF, or even a CODA, which have larger batteries, and a bit more ZOOM, but really, I just fell for the quirky look of the Mitsubishi i.
How does the Mitsubishi I compare with the Wheego Whip LiFe and the Smart ForTwo Electric in terms of handling and such?
The Wheego Whip LiFe is from a small company which may or may not make it in the long run. Mitsubishi will be around for a long long time.
And the Smart ForTwo? It was just too small. We love taking other folks with us. The I (as I like to call it) comfortably holds four adults.
I was noticing, comparing the Mitsubishi electric car with a Corolla, size-wise, that it's a little smaller.
I would say it is closer to the Honda FIT in size and look, not the Corolla sedan.
Have they engineered the headroom/legroom well, so that it's comfortable for average sized people? Your drive-along partner from KUOW didn't mention it, so I'm guessing it's fine. Is this a car that a linebacker is going to be comfortable in?
A linebacker? Well, I would not go that far! But yes, the headroom is excellent. I am 6'2.
Fast charging and slow charging.
Have you got the level 3 charging package on your Mitsubishi electric car, or did you skip that option?
Yes it is an $900. option on the Standard i and Standard on the top-o-the-line which I went for.
Do you ever use public charging stations? If so, how often compared to home charging? (I noticed in the KUOW interview you said you mostly use the 110v.)
Yes, twice in the last 4 months — just the Level 2 type charger. Some of my friends have used the Level 3 and went from Seattle all the way to Wenatchee (Washington) over Stevens Pass on HW-9.
Is Puyallup the furthest you've driven it? That's like 30 miles or so, isn't it, and you charged up a bit when you were there? It doesn't sound like the range is badly affected by driving on the freeway, as you described it.
From our home in NE Seattle it was 40 miles out there, and 40 miles back. I did charge for a while there to give me the edge to come home without skimping on the freeway speed. Booked along at 65 and 70 just fine.
You are correct, though; if you were trying to BEST the factory rating of 60+ miles, a modest 55 mph would probably do it.
I figure that at boulevard speeds (35-40 mph) I could squeeze 70 miles out of one charge. And remember, no one says you can't get a little partial charge here, and a partial charge there. and before you know it, you have logged over a 100 miles in one day.
That's a very good point, a lot of folks don't realize that. 15 minutes of opportunity charging can put a lot of miles back into the tank.
Do you use the AC, the heater, the stereo without worrying about how it affects the range?
Sure. The Mitsubishi electric car even comes with a key fob with which you can turn on the heater or the air conditioning from inside the house, while the car is still plugged in to the AC power.
I have bought a 220v (fast charging) unit, but so far, I am just using the simple 110v charger that comes with ALL the EV's out there now, free of charge.
Slow charger, though.
Yes, the 110v is slow, but think of this way: Lets say you are a very busy person, and you are out driving 'round somewhere 3 hours a day. That's a LOT of miles!
Well, the car is sitting in your driveway 21 hours a day then. Right?
So even on a slow trickle 110 normal plug, when you get up in the morning she's FULL.
Passing SUV's uphill, and filling up for $1.44.
How does it handle hills?
On our trip out of town to Hood Canal for the 4th, there is a long fairly steep hill climbing out of Bremerton towards Belfair. A guy in a new SUV was kind of curious about the car (I have a sign on the back that says, All Electric: ) So at something OVER 70 mph, uphill, he finally gave it up and fell off!
From our house to my cousin's beach house on the Hood Canal was just over 30 miles one way. Probably could have done the round trip, but we brought along our little 110v plug and filled UP, on their dime.
Now the battery pack in the Mitsubishi electric car (16 kwh) is smaller than the LEAF's (24 kwh). That is why the car costs less. At 9 cents a kilowatt hour, it costs $1.44 to fill up.
Good for about 60 miles.
The $100,000 Tesla Roadster is over 54 kwh, and that is good for over 220 miles. Ain't the efficiency of electric cars GREAT?
Yes it is. Well, that takes care of my questions. Any last thoughts before we wrap it up?
Here's what folks after about a week of ownership come to realize. And I cannot say it any better than what my friend Ed Begley Jr. said in the movie Who Killed the Electric Car:
What the detractors and critics of electric cars have been saying for years is TRUE. The electric vehicle is not for everybody. Given the limited range, it can only meet the needs of NINETY PERCENT of the population.
That's right! And thank you, Mr. President; )
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What You Should Know About Picking a Great Lawyer
When it comes to achieving justice of any sort, there is no doubt that a court case will be the best avenue for success. Simply put, a court will be the perfect venue for any type of conflict resolution that needs to happen. No matter whether your issue is related to a divorce, a criminal charge, or simply to file for bankruptcy, you'll generally use the court system to help work everything out.
If you do find yourself in a situation where you'll have to head to court, you're going to find that there are a number of reasons why you should have someone who understands law by your side. Most people who attempt to take on a court case on their own will soon discover just how complex and impenetrable the law can be to those without training. Instead, it's going to be necessary to look into hiring a lawyer who can help figure out the best way to proceed with a case. You can use the following information to help you get a handle on the right sort of attorney to hire.
For the most part, the key thing to seek out when hiring a lawyer is evidence that he has a lot of experience. The truth is that simply getting a law degree won't always be able to provide people with all of the training and understanding they'll need to make smart choices in law. The more cases a lawyer has fought and won, the more likely he'll be to understand the right strategies to take. You're going to find it a lot easier to win your case when you're able to work with an attorney who has proven his mettle through hundreds of other cases over the years.
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If you're serious about having the kind of lawyer who will be able to help you out, the most important thing to do will be to consider doing some research. When you know that you have the right lawyer on your side, it will be easy to achieve great success.
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