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Small Price / Large Price
Small feeds 10-15 / Large 20-25
Custom menus are available upon request
Prince Edward Island Sautéed Mussels 40/75
Choice of Marinara, Fra Diavolo with hot cherry peppers, or Sautéed garlic, wild leeks, and white wine
Baked Figs M/P
Stuffed with creamy gorgonzola cheese, candied walnuts, and aged balsamic glaze (seasonal)
Warm Artichoke Dip 35/65
Artichoke hearts blended with aged cheddar, asiago, and mascarpone cheeses served warm with garlic crustini
Stuffed Artichoke Hearts "Milanese" 50/95
Artichoke hearts stuffed with a blend of asiago, mascarpone, provolone, gorgonzola, and parmigiana cheeses, lightly breaded & pan fried, served with marinara sauce
Jumbo Shrimp Cocktail 65/125
Jumbo shrimp poached in white wine and fresh herbs, served chilled with a bloody mary cocktail sauce and fresh lemon wedges
Mojito Shrimp Cocktail 70/130
Chilled jumbo shrimp, marinated in a fresh mint and rum glaze garnish with fresh lime
Caprese Skewers 35/65
Fresh perlini mozzarella, and grape tomatoes, drizzled with a pesto vinaigrette
Stuffed Mushrooms 40/75
Focaccia breadcrumbs and fresh herbs; gorgonzola cheese and spinach; sausage, provolone, roasted red peppers (choose one)
Eggplant Rollentini 40/75
Lightly breaded eggplant filled with mozzarella and ricotta cheese, fresh basil, and baked in a hearty tomato sauce
Marinated Vegetable Board 40/75
Marinated and grilled seasonal vegetables finished with a fresh herbs and aged balsamic
Italian Cured Meats & Cheeses M/P
Assorted selections, accompanied by garlic crustini, marinated olives, and pickled selections
Imported Cheeses & Seasonal Fruit Board 45/85
Assorted selections of imported cows, sheep, and goat milk chesses, accompanied by seasonal fresh fruit, assorted flatbreads, and crustini
Seasonal Bruschetta 25/45
Fresh seasonal brushetta tossed with evoo and aged balsamic vinegar, accompanied by garlic crustini
Baked Brie 45
Three-pound wheel of Imported French brie topped with Frangelico soaked cranberries, golden raisins, fresh berries, dried cherries, and glazed pecans finished with a salted caramel balsamic
Lobster and Mango Salad MP
Marinated Maine lobster meat tossed with fresh cilantro, rice vinegar, jalapeno, and julienned mango (served chilled)
Shrimp Ceviche 55/105
Fresh lime marinated baby shrimp, diced roma tomatoes, shaved red onion, jalapeño, and cilantro, served in mini tortilla cups
Goat Cheese "Truffles" 35/65
Imported goat cheese rolled in crushed pistachio dust and drizzled with wild honey
Roasted Truffled Wild Mushroom & Goat Cheese Crustini 45/80
Wild mushrooms roasted with truffle oil and fresh herbs, topped with creamy goat cheese over garlic crustini
Char-Grilled Chicken or Pork Skewers 50/95
Tender marinated chicken breast chunks, char-grilled and served in your choice of buffalo, balsamic, teriyaki, pesto, or peanut satay sauce
Mini Reuben Quesadillas 45/80
Thinly shaved corned beef, topped with sauerkraut, and Swiss cheese, pressed and finished with house-made Russian dressing
Shrimp and Lobster Mac and Cheese 65/125
Elbow macaroni tossed with creamy béchamel sauce, baby shrimp and chunk lobster meat, baked and topped with seasoned panko breadcrumbs
Mixed Seafood Salad 95/180
Shrimp, clams, mussels, calamari, and scallops, tossed with cherry tomatoes, fresh basil, roasted garlic, and a house-made lemoncello vinaigrette
Chopped Antipasto 45/85
Imported Italian tuna, sharp provolone, pepperoncini, salami, cherry tomatoes, cucumbers, black olives, celery, and roasted red peppers, tossed in a roasted shallot and garlic vinaigrette
Garden Salad 20/40
Baby greens with cucumber, grape tomatoes, shaved carrots, black olives, red onions and diced celery accompanied by a honey balsamic vinaigrette
Tuscan Caesar 35/65
Crisp hearts of romaine lettuce, shaved parmigiana, toasted focaccia bread croutons, roasted chick peas, anchovies and tossed in a creamy parmigiana and roasted garlic caesar dressing
Classic Capress 35/65
Thick cut Roma tomatoes, fresh house-made mozzarella cheese, and basil ribbons, finished with cracked peppers, sea salt, and aged balsamic glaze and evoo.
Summer Salad 45/85
Baby greens with fresh seasonal fruit, diced mango, dried cranberries, crumbled gorgonzola cheese, glazed pecans, and tossed with a sangria vinaigrette.
Poached Pear Salad 45/85
Red wine poached pears, baby greens, glazed pecans, and Maytag blue cheese tossed with a white balsamic tri-berry vinaigrette.
Roasted Beet Salad 45/85
Roasted beets topped with creamy goat cheese pearls, shaved fennel, orange segments, toasted almonds, and baby spinach tossed in a citrus dill vinaigrette
Greek Orzo Salad 45/85
Orzo pasta, diced cucumbers, crumbled feta cheese, cherry tomatoes, fresh dill, kalamata olives, and roasted red peppers, tossed in a roasted shallot vinaigrette
Marinated Baccala Salad (seasonal) 55/ 110
Marinated salted cod with olives, celery, olive oil, capers, and roasted red peppers, finished with grilled lemon
Classic Penna Pomodoro 30/55
Hand crushed plum tomatoes, onions, garlic, and fresh basil, finished with pecorino romano cheese
Vodka Penne 40/75
Diced red onions sautéed with vodka, butter, cream, and crushed tomatoes finished with pecorino romano cheese
Cacio E Pepe 30/55
Fusilli pasta tossed with a simple butter sauce, with freshly grated pecorino romano and cracked black pepper
Farfalle Bolognese 45/75
Ground beef, pork, and veal slow simmered in hand crushed plum tomatoes, finished with fresh peas and shaved parmigano over bowtie pasta
Orecchiette Amatriciana 35/65
"Little ear" pasta tossed with hand crushed plum tomatoes, with sautéed onions, pancetta, roasted garlic and fresh basil
Mom's Italian Tuna and Spaghetti 35/65
A Roman Classic, Italian tuna, roasted garlic, caramelized onions, and fresh plum tomatoes, finished with fresh basil over spaghetti pasta
Gnudi Cattani 60/110
House-made potato-free gnocchi tossed with 8-hour slow braised beef short rib ragout, finished with a showering of freshly shaved romano cheese and baby english peas.
"Boardwalk" Ziti 45/90
Crumbled Italian sausage, caramelized onions, roasted red peppers, fresh basil, and roasted garlic, tossed with ziti pasta, and finished with a touch of marinara sauce and shaved sharp provolone cheese
Cecilia's Stracinati 50/90
A signature dish from our home town in Umbria
Penne Pasta
Applewood smoked bacon, crumbled sweet Italian sausage, and Parmigiano-Reggiano cheese and finished with fresh egg yolk and black pepper
Nana's House-Made Crespelle Manicotti 55/100
House-made paper thin crepes filled with creamy ricotta, mozzarella and romano cheeses and fresh basil baked topped with tomato sauce
*House-made gnocchi, and ravioli available upon request*
Gluten-free and whole wheat
Chicken Entrees
Chicken Champagne 55/95
Sautéed chicken breast with artichokes hearts, asparagus, and sun dried tomatoes in a champagne cream sauce
Chicken Gorgonzola 55/90
Sautéed chicken breast topped with cherry tomatoes, crumbled gorgonzola cheese, and sautéed spinach, in a white wine demi glaze
Chicken Caprese 55/95
Sautéed chicken breast topped with sliced roma tomatoes, and mozzarella cheese, finished with a pesto cream sauce
Chicken Cacciatore 50/90
Hunter style chicken (on the bone) with mixed olives, mushrooms, capers, garlic, and onions, braised in red wine with a touch of tomato and fresh herbs.
The Chicken Classics
All chicken dishes can be made with veal, if desired M/P
Chicken Marsala 45/85
Wild mushrooms and a touch of truffle essences
Chicken Fra Diablo 45/85
Roasted garlic and Italian long hot peppers topped with mozzarella cheese
Chicken Francese 45/85
Egg battered and sautéed in white wine and roasted garlic
Chicken Piccata 45/85
Baby capers, lemon and white wine
Pork Dishes
Whole Roasted Pork Loin 6 to 8lb average
Truffle Marsala 85
Roasted wild mushrooms & fresh thyme in a marsala and truffle demi glaze with a touch of cream
Giambotta Style 85
Roasted peppers, caramelized onions, and roasted potatoes in a balsamic demi glaze
Honey Maple Glazed 85
Topped with a red onion and bacon thyme marmalade
Stuffed Pork Abruzzi 95
Roasted seasoned pork loin stuffed w/ roasted peppers, sautéed spinach, and sharp provolone cheese, finished with a fresh herb au jus
Additional Dishes
Sausage, Peppers & Onions 40/75
Choice of sweet or hot sausage, caramelized onions, and sautéed tri-colored peppers
Ada's Veal & Peppers 50/95
Old world style veal cubes slow simmered with tri colored peppers, hand crushed tomatoes, caramelized onions, fresh herbs, roasted garlic, and a touch of red wine.
Palma's Famous Meatballs 45/80
Ground beef, pork, and veal with fresh basil, garlic, and Romano cheese, pan fried and slow simmered in tomato sauce
Roasted Filet Mignon (6 to 8lb average) - MP
Roasted filet mignon, accompanied by your choice of creamy horseradish mustard aioli or a peppercorn brandy cream sauce
Black and Blue Steak 95/180
Char-grilled flank steak topped with gorgonzola cream sauce
Herb Encrusted Rack of Lamb 90/180
Herb encrusted lamb, pan seared and topped with an aged balsamic glaze
Espresso BBQ Glazed Pork Ribs 60/115
Slow braised baby back pork ribs, smothered in a house-made espresso spiked bbq sauce
Cod Puttanesca 65/125
Fresh cod sautéed with assorted olives, capers, anchovies, roasted garlic, cherry tomatoes, basil, and crushed tomatoes, finished with a touch of white wine
Char-Grilled Salmon Piccata 70/135
Scottish salmon, pan seared and served in a lemon butter wine sauce, roasted garlic, with baby capers, fresh parsley and diced plum tomatoes
Cattani Crabcakes 8.00 per pc (4 oz)/ 4.00 per pc (2 oz)
Crab cakes are 100% jumbo lump crabmeat - accompanied by a duo of dipping sauces
Salmon & Crab Cakes 6.00 per pc
Jumbo lump crabmeat and Scottish salmon cakes, pan seared and topped with a creamy dill aioli
Tilapia Saltimbocca 65/125
Pan seared tilapia topped with prosciutto di parma, fontina cheese, and sautéed spinach, finished in a lemon butter sauce
Zuppa di Pese 115/225
Clams, mussels, shrimp, scallops, and calamari, in your choice of Citrus Scampi, Fra Diablo, or Pomodoro served over linguini pasta
Seafood Paella 120/235
Scallops, clams, mussels, calamari, and shrimp, finished in a lobster infused saffron broth over risotto (also available in Scampi, or FraDiablo)
Sashimi Tuxedo Tuna MP
Black and white sesame encrusted Ahi Tuna, thinly sliced and served over seaweed salad, accompanied by a wasabi crème fraiche
Mediterranean Sea Bass M/P
Fresh Pan seared Chilean sea bass topped with sun dried tomatoes, kalamata olives, and feta cheese crust, finished with a citrus vinaigrette
Kids Options
Tempura Hot Dog Skewers 30/55
Mini hot dogs dipped in tempura batter and lightly fried, accompanied by ketchup and mustard
Boneless Buffalo Chicken Bites 40/75
Boneless and skinless chicken chunk, tossed in a mild buffalo sauce
Breaded Chicken Fingers 35/65
Chicken tenders, lightly breaded and fried, served with ketchup
Fresh Cut Fries 20/35
House-cut fries, served with ketchup
Itty Bitty Flatbread Pizza 30/55
Tiny round flatbreads, topped with tomato sauce and shredded mozzarella cheese
Cheeseburger Mac and Cheese 35/65
Elbow macaroni tossed with cheddar béchamel sauce, ground beef, and finely diced onions, baked and topped with panko seasoned breadcrumbs
Fresh Fruit and Marshmallow Kobobs 30/55
Seasonal fresh fruit and marshmallows, skewered and served with a strawberry banana yogurt dipping sauce
Roasted cauliflower 30/55
Sautéed seasonal vegetables 30/55
Sautéed broccoli with roasted garlic and oil 25/45
String beans marinara 30/55
Cider braised baby carrots (seasonal) 40/75
Roasted fingerling potatoes tossed in herb infused olive oil 40/75
Caramelized brussels sprouts (seasonal) 40/75
Smashed sweet potatoes with glazed pecans & dried cranberries 40/75
Roasted wild mushrooms, caramelized onions and truffle essence 45/85
Assorted fresh baked breads 5.25 per dozen
Assorted Italian & Traditional Cookie Tray 55/105
Assorted Pastry Tray 60/115
Mini cheese cakes, traditional and chocolate covered mini cream puffs, mini éclairs, mini cannolis, and double fudge brownies
Dessert Bar Tray 55/105
Assorted Mini squares of seven layer bar, roasted nut bar, blondie bars, meyer lemon squares, and seasonal bar
Mini Creme Brulee 2.50 per person
Assorted flavors are available upon request)
Donut Bread Pudding or Banana and Pecan Bread Pudding 45/85
Farm Fresh Pear Cobbler topped with cinnamon and brown sugar crumble 40/75
Hazelnut and Nutella "Tiramisu" 45/85


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(Lewisburg, Pa.) – Dickinson junior Sarah House (Merrimack, N.H./Merrimack) broke the school record in the 5000-meters at the Bucknell Distance Carnival, clocking a time of 16:49.66 to break the previous mark by over four seconds. Her time also moved her into the number-five spot in Division III this season.
Isabel Cardi (Media, Pa./Strath Haven) came across in 17:08.52 to move into seventh on the all-time list and ninth in Division III while Allyson Yanega (Center Valley, Pa./Southern Lehigh) had a top-10 finish in the 1500-meters, posting a 10-second PR of 4:41.35 to rank 10th in program history.
Sophomore Emma Johnston (Pelham, N.Y./Pelham Memorial ) moved all the way up to third on the all-time list with a mark of 35:57.12 in the 10,000, ranking 12th in the nation this spring.
Junior Tessa Cassidy (Brunswick, Maine/Brunswick) ran to second in the unseeded 5000-meters with a season-best mark of 18:07.84.
Sarah Yanega (Center Valley, Pa./Southern Lehigh) and Isabella Fife (Lancaster, Pa./JP McCaskey) cut eight and five seconds off their top 1500-meter times while Candice Ionescu (Maple Glen, Pa./Upper Dublin) and Lucile Ionescu (Maple Glen, Pa./Upper Dublin) had great showings in the 5000-meters.
The Red Devil women placed eighth at the Messiah Invitational.
Jenny Beck (Tamaqua, Pa./Tamaqua Area) started off the weekend on Thursday and Friday placing third in the Heptathlon with 2515pts.
Naji Thompson (Springfield, N.J./Oak Knoll) was fifth in the 100 meters while Liana Tabtiang (Wellesley, Mass./Wellesley) and Natalie Suess (New Egypt, N.J./New Egypt) placed seventh and eighth in the 200.
Lilianna Matala (Schenectady, N.Y./Notre Dame – Bishop Gibbons) was fifth in the 800 with Amelia Lufrano (Montclair, N.J./Montclair) and Macallan Fox (Wilton, Conn./Wilton) adding top 10 finishes as well.
Elizabeth Cassell (Gaithersburg, Md./Quince Orchard) and Erin Harten (Cumberland, R.I./Ursuline Academy) placed third and fourth in the 5000-meters and the 10,000-meters, respectively.
Eryn Nelson (York, Pa./Central York) turned in a pair of top 10 showings in the 100 and 400-meter hurdle events.
Suess, Thompson and Tabtiang joined Wrutoe Bonwin (Lynn, Mass./KIPP Academy Lynn Collegiate) for a third-place finish in the 4x100. Tabtian, Matala, Nelson and Suess were fourth in the 4x400.
Suess added an eighth-place finish in the high jump. First-year Analisa Groble (Cherry Hill, N.J./Cherry Hill East) placed sixth in the javelin.
Teressa Healy (Pelham, N.Y./Loyola) and Maura Reilly (Holland, Pa./Council Rock South) added top-10 finishes in the steeplechase and the 5000.

subset: commoncrawl


text: Ace Helicopters is available to do air rides at your next fair, festival or event! Helicopters are a great attraction. Young and old are enthralled with the excitement of the helicopter. Many people never get a chance to see a helicopter up close, let alone take a ride in one! Adding a helicopter attraction to your event can indeed add to your bottom line! Besides the interest it will generate with the people attending your event, Ace Helicopters will give a percentage back to the organization hosting the event or to an organization of their choice. It can be a great fund raiser too! Ace Helicopters will provide all the safety equipment and we have our own ground crew for loading and unloading. We also carry our own liability insurance. We do not need a large area to do the air rides, only about 75ft X 75ft. Ace Helicopters will provide the thrills and fun! Call now to schedule your event with us.


text:
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Just So Stories performances in December!/
We just added two performances of Just So Stories to our schedule! The shows will be December 27th and 28th at 2pm each day at the Eric Carle Museum in Amherst, MA. Save the date, and we will post more info as the shows get closer and tickets go on sale.


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Mathematica-mpr.com is now Mathematica.org. Please update your bookmarks. Learn more about this change.
Professional Development Tools for Improving Quality of Infant and Toddler Care (Q-CCIIT PD Tools)
Mathematica has done extensive work assessing the quality of caregiver-child interactions, including the development of a reliable and valid observational measure for quality of care provided to infants and toddlers (Q-CCIIT) in nonparental care.
In 2015, ACF funded Mathematica and its partners to conduct the Professional Development Tools to Improve the Quality of Infant and Toddler Care (Q-CCIIT PD Tools) project. This project supports ACF's vision for helping ECE programs and staff deliver quality services that promote positive outcomes for young children. This project seeks to build on the Q-CCIIT measure (Atkins Burnett et al. 2014) by developing professional development (PD) materials and resources to improve the quality of caregiving in early childhood settings serving infants and toddlers. We Grow Together: The Q-CCIIT Professional Development System aims to help infant-toddler caregivers understand how caregiver-child interaction supports development. We Grow Together provides training, strategies, and materials to help local PD providers scaffold the implementation of high quality practices by infant and toddler caregivers.
We Grow Together resources are designed to reinforce the importance of caregiver practices with infants and toddlers that are demonstrated by high quality indicators on individual Q-CCIIT measure items. As such, an observation with the Q-CCIIT measure is the starting point for the PD process. Data from the Q-CCIIT observations become the foundation of each individual caregiver's PD tools content by providing a profile of strengths and goal areas for growth in the caregiver's practices. The team developed an array of PD tools based on constructs and competencies in the Q-CCIIT measure, organized into modules and delivered on a website.
The field test of We Grow Together (fall 2018-spring 2019) will examine whether the Q-CCIIT instrument and related PD resources can be used effectively by early childhood professionals to support improvement in caregivers' interactions with infants and toddlers. We will collect the following: implementation data; web user tracking data from the website; web surveys of caregivers, PD providers and family child care (FCC) providers; paper-and-pencil classroom rosters; and classroom observations using the Q-CCIIT observation tool in selected classrooms and FCC settings.
The field test will take place in approximately 9 geographical areas across the country. In this field test, we will include centers and FCC settings that already have local PD providers. The field test will include a purposive sample of 175 center-based classrooms, split evenly between Early Head Start and community-based centers. The field test sample will also include 125 FCCs.
Partners include ZERO TO THREE, the University of Oklahoma-Tulsa, and consultants Margaret Burchinal, Martha Zaslow, and Jay Buzhardt.
Sally Atkins-Burnett
Read More
Louisa Tarullo
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Elizabeth Cavadel
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Shannon Monahan
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Yange Xue
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Nikki Aikens
Read More


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Back Row
Chi Chi Larue`s Rascal VideoThe Back Row is a simple story of a hot looking man on the prowl. He's looking for anything and everything he can get in the way of man-to-man satisfaction, and he wanders through New York's all-male smut movie theaters to find it. And boy, does he find it! In this awesome one-of-a-kind release, Mr. Douglas' original gay pre-condom classic from 1972 has been restored and released on tape for the first time! this movie has only been seen in movie theaters before now! Couple that with Miss LaRue's shot-by-shot re-make of the same film, using the same locations. Chi Chi was so blown away by The Back Row when she saw it, she just had to make her own version, and it has all the signature sexual style we know and love her for!


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- Arm founder with a strong marketing strategy that focuses on cultivating an engaged, hyper-targeted audience with minimal promotional spending
- Design a brand identity that speaks to the founder's goals
- Construct a newsletter layout that the founder can easily update on a weekly basis
The Solution
I created a marketing plan that catered to a low budget for advertising and capitalized on socially sharable features in the newsletter itself. The logo and newsletter were designed in accordance with the determined marketing strategy.
Project included:
- Brand identity
- Newsletter design
- Marketing strategy


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CNN recently reported that the art of listening to the music as we know it is almost extinct. The writer stated that people's preferences have changed over the last decade and most of them do not want to have much to do with sturdy sound systems and miles of cables dragging out of the audio sets anymore. Also, the sound quality is not that much different from what we can get out of an iPod and connected to tiny speakers.
As much as we see this happening and believe in what the industry's sales numbers are showing, we still do not agree with the opinion of the majority and the horrible idea of replacing the good old, heavy duty components that do their job with some incompetent laptop speakers or earplug headphones. We are here to revive the stereo experience and to hold off the incoming audio poorness of digital files and portable devices as a major source of the listening experience. Don't get us wrong: we also use some of those devices in certain situations. Obviously we would not want to take a few pounds worth of our favorite collectible and/or rare discs on the road. The point is that we strongly oppose to adjusting to the progress or evolution of 'sound consumption'.
Some might call it a suicide, and that we, as a business that serves the artists and the listeners, are actually cutting our own throats by standing up against the digital era movement. Well, so be it. But before this hi-fi universe collapses for good and with our intentions and hopes of keeping the music sounding as it actually should (or as close to what it was intended to sound like), we will not change our position and we will keep on fighting the statistics with our stubborn, oversized speakers, shelf-bending home stereo system components and most of all - through releasing LPs and CDs (and by that, adding more crucial discs to your already ridiculously vast collections).
The challenge is up. Bring it on.


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MWSA Review
A Police and Robber Story With A Major Twist! Author Barry Ozeroff in his debut novel Sniper Shot takes the reader for a real thrill ride filled with intrigue and a series of unexpected twists. His book has all the markings of becoming a best seller. It has an intelligent plot and great characters that the author has done a good job fleshing out for the reader. This book is not filled with lots of moral messages but it is full of pure exciting entertainment adventure. This is a man's kind of book that can be read and enjoyed equally by a woman.
My son is a police officer, so I had some idea of what that job is like. However, I did not have a clue as to what it might be like for officers on a special response team such as a sniper. The author writes with much authority and seems to understand the emotional liabilities that occupation might have on men under stress. The dialog is done well and does not feel contrived. This is a good old fashion adventure thriller to read and kill an afternoon or a night. Great suspense novel! A must read book!
Reviewed by: Bill McDonald (2005)
Author's Synopsis
Sniper Shot is the dramatic, suspense-filled debut novel about the ongoing and potentially deadly conflict between Ben Geller, primary sniper on the Stratton, Oregon Special Response Team and Bob Slater, the team's secondary sniper. Despite Slater's superior marksmanship, Geller is the primary sniper because Slater, a world-class long distance, high-powered rifle competitive shooter, lacks the patience and discipline needed to assume the position of primary sniper. Sniper Shot takes readers deep into the world of this special elite team, moving toward the kind of showdown nobody expects between Geller and Slater—one of them is a robber and murderer, and the game of cat and mouse between the two, sets up a taut, dramatic finale.


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Hello friends of Balsamiq!
We just updated myBalsamiq with a new release, focussed on smoothing over one of the roughest edges of the application, the managing of staff and project members.
We also fixed some bugs and made some improvements in Mockups itself.
We made it a lot easier to manage your staff members. Look at the new menu for a staffer:
As a site owner, clicking on "Edit User Info" now shows a pop-up which lets you complete or edit your staffer's info:
You'll get similar pop-ups if you click on "Change Password" or "Change Photo".
If instead you click on "Manage Project Membership", you'll get a pop-up like this one:
Just select the projects a certain staffer should belong to, "Save Changes" and voila'! This should save you a bunch of time.
But we didn't stop there! We expanded the "Create new Project" dialog to allow you to specify who should be in that project, right then and there.
Also notice the "Automatically add new staff members to this project" checkbox. Super-handy! You can set it a project creation time, but you can also change it later.
In the settings, we added a "Non-Staff" tab which shows all the different project members invited to your site, regardless of which project they're on. This overview was sorely missing for site owners.
We also made it easier to spot staffers and non-staffers inside a project, by adding a little "staff" label to the appropriate avatars in the project members pop-up menu:
Note how we removed the "quick invite" text input from that pop-up menu. It's now inside the "Add and Manage Members" dialog:
This is a one-stop shop to add or remove staffers and non-staffers to your project, as well as inviting others.
Note that for staff members, we only ever show non-staffers that belong to other projects the staffer is already a member of. In other words, if you want to keep a project and its external members secret, it will work: only the staffers on that project will be able to see the non-staffers from that project. It's complicated, but it works, trust us. 🙂
You can now use your drive images or upload new images from within the Mockups editor in Mockups for Google Drive.
That's right, you can now link your mockups together in Mockups for JIRA. The feature works just like on the desktop: you select other mockups from the same JIRA issue, then go full screen to navigate between your linked mockups.
If you're using myBalsamiq, you're already updated. Just log back in and enjoy.
For other versions, simply install from our download page on top of your current installation. You won't have to re-register.
As always, if you hit any snags with the new build let us know immediately and we'll fix it right up! 🙂
For posterity, these are the version numbers of today's release:
We have started working on the following issues:
On other news, we are hiring!
Peldi for the Balsamiq Team
We'll send you just one email a month and share a ton of information that you'll get before everyone else. More info about the newsletter here.
We'll never share your email address or spam you.
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The Designer's Dilemma. Changing the way we think about design to better tackle the challenges of environmentalism.
Designing for Sustainability. Designers have a responsibility to seek sustainable solutions.
Mercedes-Benz F-CELL Roadster
Tradition meets the future
F.Y., July 5, 2010
F.Y., July 5, 2010
Karl Benz (in front), the inventor with Friedrich von Fischer, equally a member of the Board of Management of Benz & Ci AG
A Mechanical history...
German inventor Carl Benz (1844-1929) is one of the many individuals given credit for the creation of the first automobile. In 1885 he invented the motorized tricycle, which became the first "horseless carriage" to be driven by an internal combustion engine. Benz's contributions to automotive design also included the creation of such features as a carburetor and an electrical ignition system. Carl Benz was a German engineer and inventor who was responsible for many contributions to the design of modern automobiles. He developed an internal combustion gasoline engine for his 1885 version of the "horseless carriage," which was initially a three-wheeled vehicle.
Other innovations by Benz included a simple carburetor, an electrical ignition system, rack-and-pinion steering, and water cooling. For his development of the 1885 motorized tricycle, Benz is given credit by some for creating the first automobile, while others contend that the three-wheel design did not constitute a true modern car. Regardless of his right to the title of inventor of the automobile, Benz did leave his mark on the auto industry by pioneering one of the first marketable motorized vehicles and founding the automobile company that came to be known as Mercedes-Benz.
Benz Patent Motor Car_The world's first automobile_Daimler AG
In 1885, German mechanical engineer, Karl Benz designed and built the world's first practical automobile to be powered by an internal-combustion engine. On January 29, 1886, Benz received the first patent for a gas-fueled car. It was a three-wheeler; Benz built his first four-wheeled car in 1891. Benz & Company, the company started by the inventor, became the world's largest manufacturer of automobiles by 1900. Carl Friedrich Benz was born in 1844 in Baden Muehlburg, Germany (now part of Karlsruhe). He was the son of an engine driver. Benz attended the Karlsruhe grammar school and later the Karlsruhe Polytechnic University. In 1871, He founded his first company with partner August Ritter, the "Iron Foundry and Machine Shop" a supplier of building materials. Benz began his work on a two-stroke engine, in hopes of finding a new income. He received his first patent in 1879. In 1883, he founded Benz & Company to produce industrial engines in Mannheim, Germany. He then began designing a "motor carriage", with a four-stroke engine (based on Nicolaus Otto's patent). Benz designed his engine (958cc, 0.75hp) and the body for the three-wheel vehicle with an electric ignition, differential gears, and water-cooling. The car was first driven in Mannheim in 1885. On January 29, 1886, he was granted a patent for his gas-fueled automobile and in July, he began selling his automobile to the public.
Benz Patent Motor Car_The World's first automobile_AG.
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What to order eating out - SIBO/Low FODMAP!
Hello everyone! This morning I'm actually headed back to the doc to get myself retested for SIBO, and I will definitely keep you updated on the results. Knock on wood for me! I'm feeling better than I have in a long time, so I want to get a baseline and make sure that everything is on track. Here's to hoping it is!
Planning for my appointment (you have to eat a pretty restricted diet the day leading up to the SIBO breath test) got me thinking more about how cooking and eating have changed for me over the years as I've learned more about low-FODMAP - I'm more aware of my triggers such as garlic and onion, and I avoid them the best I can in my day to day diet. But what about going out to eat, when things aren't within your control? Today I wanted to talk about a somewhat sensitive and tough to navigate issue (at least for me) - eating out with family and friends when you have SIBO or are trying to maintain a low-FODMAP diet.
I'm not going to lie - I personally think that eating out can be really tricky when you're trying to stay symptom-free. Sharing food at the table with others is a way to participate in community. And I LOVE going out to dinner with my friends and family, but sometimes I suffer the (painful) digestive consequences. In the past, I've even backed out of plans, because I knew that my stomach issues were going to be so much worse after eating out. Does this sound familiar?
I'm a people pleaser. And that's part of my issue with eating out while trying to avoid certain foods - I feel bad asking the waiter and "making a scene." I also feel bad for my friends because they're totally embarrassed, right? Wrong! I'm going to bet that's almost 100% NOT the case! What I've learned from my experience is that you need to advocate for yourself when you're out to eat to take care of yourself. It's definitely not always easy - waiters/waitresses seem to take it personally when you ask to make substitutions - but I really think that you need to take care of yourself and your body. And ultimately, you're paying the tip right? :)
I think it's also important to understand that sometimes you may also be out to dinner with people who aren't close friends. And they might not let your food choices/substitutions go without a lot of negative questions and comments. I've had this happen to me in the past, and even though I was SO frustrated at the time, I now try to take a step back and think about how THEY might be feeling. They're probably never experienced severe digestive issues (and if they have, and are STILL commenting, shame on them!) and it's hard to sympathize with something you haven't dealt with personally. And that's ok - I find that a quick "I have some pretty serious digestive issues that require some dietary substitutions" to usually do that trick in stopping further commentary. But at the end of the day - you DON'T owe anyone an explanation. You're the only one who knows how you feel - so take care of yourself!
Now, onto food options. Remember, this is SO personal, and I really advocate doing the low-FODMAP diet yourself to learn your triggers. Nevertheless, here are some of my go-to meal options and tips:
-Always ask for no onion: I also ask for no garlic - this is much trickier though because many restaurants have garlic already mixed into their sauces, glazes, meat, ect. I do find though that onion bothers me much more than garlic, so I just use common sense to try my best to avoid garlic (I don't get the garlic bread :)).
-Sub a side salad: Greens with an olive-oil/lemon drizzle are a great way to order a side that won't put your stomach over the edge. Be careful of many conventional resaturant dressings, which usually have garlic and onion.
-For lunch or dinner, try: Some options that I tend to gravitate towards are a grilled chicken salad, sub olive oil/lemon dressing with tomatoes and carrots (be careful of dried fruits and nuts if those are triggers for you!), a plan burger without the bun and a side salad, a plain baked potato, a side of French fries (if you know that the fries at the restaurant you are at usually come with seasoning, avoid), or a grilled salmon salad (same as chicken above)
-Choose a hearty brunch: I find breakfast and brunch to be much easier to order out. Eggs work really well for me (again just double check no onions) and a side of gluten free toast you should be good to go! I also love to add fruit to my order (just no pineapple or watermelon for me) for a refreshing side.
-Eat beforehand: You always have the option to eat before going out to dinner and just order a drink. I do this sometimes when I'm having serious stomach issues or doing strict low-FODMAP, but still want to be social. Your friends and family will still love you, I promise!
-And sometimes, just eat whatever the heck you want! Like this pizza pictured above :) This is where being in tune with yourself really comes into play. If I'm in a bit of a "flare" with my stomach (I.e. consistent days in a row of serious stomach pain), I'll be on the safe side. If I've been eating low FODMAP for a week straight and feel great, I'll order pizza! Sure, I might not feel 100% the next day, but it's worth it to me to loosen the reigns and eat what I'm craving. Food is self-love!
I hope that this was helpful in any way for those of you out there who still want to be social with friends, but also want to feel good at the end of the evening. It can be tough sometimes to balance it all, so don't beat yourself up! The great thing is - there's always tomorrow to get back on track and feel better!
I would love to hear if any of you struggle with eating out and any tips you have - let me know in the comments below!
Sending love,


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Yakinthos Hotel
- Free hot/cold buffet breakfast, free WiFi, and free parking
- Collect nights
Yakinthos Hotelfrom €45
- Single Room
- Standard Room
- Economy Room
- Triple Room
- Economy Triple Room, 1 Bedroom
More great choices
What's around Yakinthos Hotel
- On the waterfront
- Golden Beach - 18 min walk
- Nea Chora Beach - 39 min walk
- Agioi Apostoloi Beach - 3 min walk
- Kalamaki Beach - 6 min walk
- Stalos Beach - 25 min walk
- Agia Marina Beach - 3 mi / 4.7 km
- Old Venetian Harbor - 3.1 mi / 4.9 km
Getting around
- Chania (CHQ-Ioannis Daskalogiannis) - 27 min drive
- Airport shuttle (surcharge)
At a glance
Key facts
Hotel size
- This hotel has 39 rooms
- This hotel is arranged over 2 floors
- 24-hour check-in
- Check-out time is 11:30 AM
Required at check-in
- Credit card or cash deposit required
- Government-issued photo ID required
Travelling with others
- One child stays free when occupying the parent or guardian's room, using existing bedding
- No pets or service animals allowed
- Free WiFi in public areas
- Free WiFi in rooms
- Airport shuttle *
- Free self parking
- Free nearby parking
Payment types at the property
Other information
- Smoke-free property
In the hotel
- Free hot/cold buffet breakfast daily
- 2 bars/lounges
- Coffee shop/café
- Snack bar/deli
- Poolside bar
- Room service (during limited hours)
- Coffee/tea in a common area
- Beach towels
- Outdoor pool
- Children's pool
- Bicycle rentals nearby
- Rafting nearby
- Scooter/moped rentals nearby
- Scuba diving nearby
- Snorkeling nearby
- Water skiing nearby
- Windsurfing nearby
- Pool sun loungers
- Pool umbrellas
- Computer station
- 24-hour front desk
- Concierge services
- Tours/ticket assistance
- Dry cleaning/laundry service
- Laundry facilities
- Luggage storage
- Wedding services
- Multilingual staff
- Number of buildings/towers - 2
- Year Built - 2000
- Elevator
- ATM/banking
- Safe-deposit box at front desk
- Garden
- Terrace
- Fireplace in lobby
- Television in common areas
- English
- Russian
In the room
- In-room climate control (air conditioning)
- Air conditioning
- Hypo-allergenic bedding available
- Soundproofed rooms
- Individually decorated
- Individually furnished
- Furnished balcony
- Private bathroom
- Rainfall showerhead
- Shower only
- Free toiletries
- Hair dryer
- Satellite TV channels
- Free WiFi
- Free local calls
- Refrigerator
- Daily housekeeping
- In-room safe
- Connecting/adjoining rooms available
Recommended hotels
Yakinthos Hotel's small print
Also known as
- Yakinthos Hotel Chania
- Yakinthos Hotel
- Yakinthos Chania
- Yakinthos
- Yakinthos Hotel Crete/Agii Apostoli, Chania
- Yakinthos Hotel Hotel
- Yakinthos Hotel Chania
- Yakinthos Hotel Hotel Chania
Cash transactions at this property cannot exceed EUR 500, due to national regulations. For further details, please contact the property using information in the booking confirmation.
The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.Please note that cultural norms and guest policies may differ by country and by property. The policies listed are provided by the property.
Mandatory fees
You'll be asked to pay the following charges at check-in or check-out:
- A tax is imposed by the city: EUR 1.50 per accommodation, per night
Optional extras
Airport shuttle service is offered for an extra charge of EUR 34.00 per person (one way)
We have included all charges provided to us by this property. However, charges can vary, for example, based on length of stay or the unit you book.
Hotel registry number: 1042K013AO142100
Didn't find the right property?Continue searching for Chania, Greece
Recent reviews
Superb 9.0 From 63 reviews
Our room was large and quiet despite being near the main street. Breakfast was excellent (real fresh orange juice and some special Cretan cheese pastries). Pool area was modern and well kept and nearby beach area was idyllic. Staff service standards are high and staff were extremely friendly and quickly helpful.Twice they made us an advance breakfast in order to deal with our early risings for tours.Lots of good restaurants nearby and easy bus transport into Hania. Thanks to all for 10 relaxing days.
Lovely small hotel. Well maintained and very clean. Great sandy beach only 1 minute away. Chania close enough to visit regularly for evening entertainment.
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Arrival in Maun/Botswana
Transfer from airport to your hotel.
Overnight Thamalakane River Lodge. Breakfast included; lunch and dinner on your own
Botswana is truly a magical country. To the south is the austere, yet hauntingly beautiful, Kalahari Desert. Way to the north of the country the verdant greens of thick stands of papyrus reflect in the shimmering waters of the world's largest inland delta - the Okavango. Botswana is one of the least tamed and most spectacular areas to witness big game anywhere on the African continent. From the comfort of our game-vehicles or while being paddled serenely in a traditional mokoro, we have the chance to become intimate with Africa's top predators, grazers, birds and the incredible pachyderms - all of them truly wild. Botswana does not disappoint!
Join Wild Focus Expeditions on a mobile-tented safari. A mobile safari in the wild is certainly the most "real" bush experience available in Africa. We have modeled our mobile tented camps to meet your every need. Mobile safaris are designed so that we are able to move from one private camp to another allowing us fantastic flexibility to be "where the game is" during varying seasons of the year.
Our trip starts in the dusty frontier town of Maun where we will spend our first night before driving to our exclusive camp along the Khwai River. It is here in the lush Okavango Delta where elephants, lions, crocodiles and hopefully even African wild dogs await. After three nights along the Khwai River, our staff will break camp while we fly to an island in the middle of the Okavango Delta. We will spend two nights inside the Delta at a beautiful lodge before flying to Savuti in Chobe National Park, home of the famous Savuti pride of lions. After three nights, we take our last bush flight and fly to Kasane, near the border of Botswana. From here we will be transferred by road to Zimbabwe for our final two nights. We will stay in a lovely luxury Camp overlooking a water hole where animals come to drink. But the highlight of our last two nights is that our Camp will give us a constant view of the breath-taking spray rising from Victoria Falls. While we are here, we will visit Victoria Falls, have lunch in a café overlooking the Zambezi River, have sundowner cocktails at Batoka Gorge and have a special encounter with the largest mammals in Africa, the elephant.
We have wonderful surprises on this luxury trip to Botswana. As nature photographers, we have spent years in the bush tracking, spotting and anticipating wildlife behavior. Here in Botswana we can show off our skills to provide you with a truly memorable and life-changing African experience. Whether you come to photograph, to observe through binoculars, or just to absorb and enjoy, we promise to have you in the right place at the right time. Once you are bitten by the African bug, you will never be the same again.
'Travel Different' with Wild Focus Expeditions!
$13,900.00 – $16,150.00
Letters correspond to points on the map in the map tab.
Transfer from airport to your hotel.
Overnight Thamalakane River Lodge. Breakfast included; lunch and dinner on your own
After breakfast, we will drive to the Khwai River in the Okavango Delta. We will have a picnic lunch on the way and arrive mid-afternoon at our private camp in time for afternoon tea. After settling into our new camp, we will officially start our safari with our first afternoon game drive. After our game drive, we will return to cocktails around a roaring camp fire.
Overnight Khwai Private Camp. B,L,D and drinks included.
Today we start our daily routine of life in the bush. We start our days very early in the morning before sunrise. This is the time that the predators are hunting. So after a quick bite and coffee around the fire, we will begin our first morning game drive. We return to camp for lunch, a rest, afternoon tea and then head out for our afternoon game drive.
Overnight Khwai Private Camp. B,L,D and drinks included.
Full day in Khwai; morning and afternoon safaris;
Overnight Khwai Private Camp. B,L,D and drinks included.
After our morning game drive, we make our way to the airstrip. We fly deep into the Delta and land on a small island on a dirt runway. If animals are lingering on the runway, our experienced bush pilot flies low to "buss" the runway to move the animals off for a safe landing. We are then transported by boat to our lodge in the Delta. After we settle in to our lodge and have our afternoon tea, we start to explor the lodge by boat.
Overnight Xugana Lodge. B,L,D. Drinks not included.
We have a full day of activities planned in the Delta including a boat ride in a traditional mokoro. Overnight Xugana Lodge. B,L,D. Drinks not included
After our morning boat ride, we transfer back to the airstrip and take our bush plane to our next camp in Savuti. The staff has moved our camp during our time in the
Delta and we will arrive in time for lunch and resume our bush routine.
Overnight Savuti Private Camp. B,L,D and drinks included.
Full day in Savuti; morning and afternoon game drives;
Overnight Savuti Private Camp. B,L,D and drinks included.
Full day in Savuti; morning and afternoon game drives;
Overnight Savuti Private Camp. B,L,D and drinks included
After our morning game drive, we transfer to the airstrip and take our last bush flight. We arrive in Kasane, and are transferred by road across the border to Zimbabwe. We will drive through Victoria Falls and arrive at our lodge for lunch. Special activities planned.
Overnight Elephant Camp. B,L,D and drinks included.
Full day at Victoria Falls
Overnight Elephant Camp. B,L,D and drinks included.
Today we must say "goodbye to Africa". Depending on our flight times, we are transferred by road to the Victoria Falls airport and will begin our journey home - until next time.
End of Services
We look forward to seeing you on your next Wild Focus Expedition!
Our African safaris require little physical conditioning and are not considered strenuous. Travel will sometimes be by small charter aircraft and game-drive vehicles. Safari-goers should be aware that the game drives are often over bumpy surfaces and can sometimes be long depending on our sightings. Our mornings start early before daybreak and evening meals are served after sundown. All travelers must be able to climb into and out of raised 4x4 safari vehicles.
Safari-goers in Botswana should be aware that most of our nights spent on safari will be in mobile-tented accommodations with a few nights in lodges or semi-permanent tents. Our Namibia safaris will be in permanent to semi-permanent tented camps. All of our tents are en suite, are designed to the highest standards, and are comfortable with hot showers and an adjoining toilet. All of our camps will have separate lounge and dining areas which add to the excitement and ambiance of being on safari. It should be noted, however, that there are no fences around our camps, and animals of all sizes are sometimes encountered within the camp boundaries. Please be assured that you will be safe at all times. Our Expeditions Leaders and camp staff will be there to assure your safety.
From May through August, temperatures are very comfortable. Mornings can be quite cool to cold while warming up as the day continues. Nights can be cold and midday temperatures range from 70ºF (20ºC) to 80ºF (26ºC0. Our Handbooks provide more detailed information about clothing and trip preparation.
We recommend that our travelers bring an adventurous spirit, as you will often enjoy the closest animal encounters.
Botswana is a country that engenders visions of Africa at it's best. It is an untamed, pristine wilderness with an abundance of wildlife. From the wetlands of the Okavango Delta to the dry sands of the Kalahari, Botswana is unique and provides photographers and safari goers alike with an inextricable knowledge that they have experienced true Africa. Jami and Theo have spent more than two solid years in Botswana returning over and over again because it always remains "new". They even leave their Land Cruiser ("The Beast") in either Botswana or Namibia, because - for them, Africa is home.
Wild Focus Expeditions provides specialized, small group photography tours. Our photography expeditions are designed to get participants into distinctive, engaging locations around the world at the optimum times for photography. Our photo tours are created by our team of photographers who want to experience and photograph the world's top wildlife, nature and traditional cultures locations.
Our quarterly newsletters are the best way to stay up on the latest news and information for both our current and upcoming expeditions.


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Premier Inns in Preston
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Course content
The main part of this course takes place for 10 weeks in June, July and August in Cape Town, South Africa. The course gives a thorough understanding of the field of social entrepreneurship, by a mixture of lectures and practical work. The course will focus on social entrepreneurship globally, but with a special focus on the circumstances in Norway and the Nordic setting and in South Africa.
Learning outcome
You will gain a broad theoretical and practical knowledge about social entrepreneurship. You will know how social entrepreneurs work, what kind of challenges they face, and how these challenges can be met. In particular, after completing this course you will:
- Be familiar with the ecosystem of social entrepreneurship
- Be able to write a social entrepreneurship business plan
- Know how to create, organize and finance a social entrepreneurship venture
- Know how to measure effects of social entrepreneurship
This course is only available for students enrolled in the Social entrepreneurship programme.
Formal prerequisite knowledge
During the stay abroad you will spend four days a week in a social mission-driven venture. In addition, you will attend a 3-4 hour lecture once a week and have at least biweekly sessions with follow up.
All teaching is compulsory.
Access to teaching
A student who has completed compulsory instruction and coursework and has had these approved, is not entitled to repeat that instruction and coursework. A student who has been admitted to a course, but who has not completed compulsory instruction and coursework or had these approved, is entitled to repeat that instruction and coursework, depending on available capacity.
The evaluation of this course consists of two parts. One is an individual compulsory assignment (report) which has to be approved to pass the course and get a grade. The assignment is to be delivered at the end of the course.
At the end of the course you will also deliver a written group assignment (plan for a social mission-driven venture), and give an oral group presentation of the plan and defend it. The written group assignment will be graded, and if the grade is strong or weak the oral presentation and defense decides the final grade.
Language of examination
Grading scale
Grades are awarded on a pass/fail scale. Read more about the grading system.
Explanations and appeals
Resit an examination
This course offers both postponed and resit of examination. Read more:
Withdrawal from an examination
It is possible to take the exam up to 3 times. If you withdraw from the exam after the deadline or during the exam, this will be counted as an examination attempt.
Special examination arrangements
Application form, deadline and requirements for special examination arrangements.
The course is subject to continuous evaluation. At regular intervals we also ask students to participate in a more comprehensive evaluation.
Facts about this course
Every spring
Please note that the main part of the teaching in this course takes place during June, July and August.
Every spring
Teaching language


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I'm home. After 7 months, 15 countries, 49,000 pictures and countless adventures, I'm finally home. It took almost 2 full days to travel from Tokyo to Ottawa (when you buy really cheap plane tickets, the price is time!), and I'm writing this post at 3am because I probably have some jet lag, but I'm finally home.
I haven't had too much time to reflect on everything I have experienced through my travels this year, but whenever I try, my thoughts inevitably end up in the same sentence. We live in a beautiful world.
It's everywhere you look, from the crystal clear oceans in Thailand, to the 10,000 tons of metal that makes the Eiffel tower in Paris. I saw breath taking landscapes in Ireland, played with wonderfully kind elephants in Laos, explored magnificent ruins in Cambodia, ate the best pizza of my life in Italy (surprise surprise!) and got caught up in the excitement of sumo wrestling in Japan.
I met some fantastic people along the way. Some opened up their homes to us, others opened a beer bottle. Some climbed mount Vesuvius with us, while others partied in Xochimilco with us. We bathed in jaw dropping waterfalls with some, and learned how to cook with others.
It helps when you travel with your best friend, who also happens to be my wife. Somehow, these experiences seemed more meaningful with her by my side, and I feel blessed to have been able to share these experiences together. In 7 months, the most time we spent apart was when we lost each other an hour in London. Some people wonder how you can spend so much time with someone and not go crazy, but she always helped me see the world in the best light there could be, and I love her to death for it.
This world is beautiful. Whether you are watching the sky burn as the sun disappears into the horizon at a beach in Malaysia, or are watching the Parisian streets turn to life early in the morning, it's beautiful. I am lucky to have been able to see first hand how beautiful this world truly is. It's very easy to forget when you read or watch the news, or are stuck in a rut at work, or having problems with life in general, and sometimes it feels like we don't have the time to appreciate just how lucky we are to live here, but hopefully this post will remind you, if only for a couple of minutes, that we live in a beautiful world.
Chris Quiroz


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Revelations From Obamacare Failure Hearings
The Motley Fool's Market Checkup drills down on the hottest headlines and biggest market movers in the health-care sector. This episode focuses on the latest developments surrounding the Patient Protection and Affordable Care Act.
Obamacare's big health insurance exchange rollout has stumbled badly out of the gate. Its glitch-filled marketplaces are easy fodder for late-night comedians. So it's no surprise that Congress called the contractors responsible, including CGI Group, Experian, and UnitedHealth subsidiary Quality Systems, to detail how the failures happened and if Obamacare can be saved.
In this video, health-care analyst David Williamson discusses what he learned by watching the congressional hearing, including that there is more than enough blame to go around, the large number of failures during end-to-end testing, and why a popular travel site could help the Obama administration's planned "tech surge."
More Foolish insight
Obamacare seems complex, but it doesn't have to be. In only minutes, you can learn the critical facts you need to know in a special free report called "Everything You Need to Know About Obamacare." But don't hesitate; because it's not often that we release a FREE guide containing this much information and money-making advice. Please click here to access your free copy.
The article Revelations From Obamacare Failure Hearings originally appeared on Fool.com.David Williamson owns shares of Google, Oracle, and UnitedHealth Group. Follow David on Twitter @MotleyDavid.The Motley Fool recommends Google and UnitedHealth Group. It owns shares of Google, Microsoft, and Oracle. Try any of our Foolish newsletter services free for 30 days. We Fools may not all hold the same opinions, but we all believe that considering a diverse range of insights makes us better investors. The Motley Fool has a disclosure policy.
Copyright © 1995 - 2013 The Motley Fool, LLC. All rights reserved. The Motley Fool has a disclosure policy.


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Email : email@example.com
Movement of teeth through the use of traditional and cosmetic braces or through the use of Invisalign technology..
Suncoast Dental Specialty is proud to welcome Dana Busciglio, DMD to bring additional Orthodontic Services to our office. Dr. Busciglio offers traditional braces, nearly invisible braces and invisible braces to correct a variety of orthodontic problems including crowding, crossbite, open bite, protruding teeth, teeth that erupted in the wrong place, gaps between teeth and jaw misalignment.
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If you have any question with using our product, please Contact Us at 813-448-7422


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What we offer
A suite of comprehensive corporate solutions through advisory in four key areas for sustainable solutions. These four areas are tailored for new start-ups and well-established companies with a long history and track record. Together with us, these services will complement your existing policies and bring you exceptional business growth.
Brand communication plays a significant role in today's digital context. With consumers facing tons of information from advertisers every day, it can be challenging to get your Brand noticed. Additionally, the saturated marketplace is flooded with new Brands and endless messages on a daily basis.
What is your Unique Selling Proposition (USP)?
How do you stand out from the crowd?
It is ever more crucial for Brands to effectively reach out to their target audiences through a thorough market study, and communicating your Brand's vision, mission, and values with your unique Brand voice and tone. These approaches are executed through the display of right messages, typography, colours, images, and many more, with consistency.
How can you ensure greater success in future marketing campaigns?
A well-defined Brand guideline helps direct future marketing campaigns; ensuring your target audience is engaged with the right messages with consistency, and hence no confusion.
With a clear Brand strategy and appropriate channels of executions, your target audience will develop a greater brand recall of your products and services – all contributing towards your goal of business sustainability.
Times when branding is proven useful for your business
Get Started
with Branding
SME Brand Assessment Checklist
Download our SME Brand Assessment checklist to gauge if your Brand is in need of a rebranding exercise.
Remember, your Brand is the foundation for all communications to both internal & external stakeholders. It starts in the beginning, not in the middle of launching new products, and definitely not after messages have been released to the world.
Digital Execution
In order for businesses to stay current and to engage with their consumers – digitalisation is no longer an option but a necessity.
Our creative & digital agency, Etereo, provides holistic services to position you right in front of your target audience – placing your Brand on the digital stage.
In this interconnected world where information flows seamlessly, and goods and services taking place in every part of the world perpetually on a daily basis, it is increasingly necessary for a business owner to be part of this global phenomenon.
Globalisation offers limitless opportunities for your Brand to showcase products and services to every corner of the world. Every business owner needs to treat the globalised market as the playground of the future.
Taking your homegrown Brand to the global platform can be a daunting and overwhelming experience, especially for SMEs. However, this challenging yet rewarding process can be made manageable with proven methodologies.
Get Started
With Globalisation
4 Key Questions Before You Embark On Globalisation:
- Who are you?
- What do you know?
- What can you do?
- What can your product or service replace?
Risk Management
You may have heard the saying "Risk management is just good management.", but do not take the statement for granted. Done right, risk management adds value to almost every facet of your business. Being a highly strategic tool, risk management can also produce quick wins and save costs.
Risk is uncertain, and to a business, it raises a lot of questions and answers to maintain a level of certainty. When these problems arise, many businesses close their doors and shut down because the losses are too much to cover.
A proper risk management with the right tools in place will help to ensure the viability of a business.
Corporate Finance
Regardless which milestone your business is in, a growing entity will always look to financing for the expansion of business operations, and to further gain market share in their respective trade. It is important for business owners to know and understand the different avenues for them to pursue such opportunities when presented.
Most SME owners do not take a long-term approach when confronted with immediate cash flow issues. Ease of access to funds will be the utmost priority in most situations.
Here, we advise on the various financing options available in the market that best suit your business operations. The pros and cons between debt and equity financing; the long-term impact on your business structure; and growth viability for each financing option are some considerable factors business owners need to be empowered with.
Our Commitment To Quality
The integration of "Each is Best" culture has always been our practice.
Expect the best –
Because quality is our greatest pride!
Get access to Elite Insights
Subscribe to our newsletter and reward yourself with tips on sustainable business solutions and free resources.
Be the First to Know
Get updated with important global news that affects SMEs.
Free Resources
We provide free resources from time-to-time, all for the pursuit of helping you achieve sustained business growth.
Tips on Growing a Sustainable Business
Learn in bitesize chunks to help you gain valuable insights.


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Christine Shoaf
Executive Vice President, Global Account Director
Christine joined Momentum in 2013 to lead our global American Express relationship. In 2018, she was elevated to EVP, Global Account Director and joined the executive committee. Prior to Momentum Christine was the GM at Big Fuel, a start-up social media agency and ran the American Express US business at Ogilvy. In her time at Momentum, Christine and her American Express team have won every major experiential award – and have created talked-about experiences at many of the world's most buzzworthy events – from World Cup to Coachella.


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Comment on Proposed Regulations-APRN's
Posted about 3 years ago by Veronica Wilbur
This announcement has 2 attachments:
The comment period for the DE Proposed Regulations for APRN's will be ending July 28th. Open this message to see important documents. We ask that you take a few minutes to review the regulations that pertain to our practice [Section 8 of the Nurse Practice Regulations], and the proposed comments from DCNP. Feel free to use the wording from DCNP's reply to frame your reply.
All written comments should be sent to Dr. Peggy Mack who is the Executive Director firstname.lastname@example.com by July 28, 2016.


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Formula E's new penalty regime - the drivers' verdicts
|By Alex Kalinauckas and Tom Errington
|Friday, April 19th 2019, 10:18 GMT
At last weekend's ABB FIA Formula E event in Rome, Autosport revealed that the FIA intended to take a stricter approach to in-race contact between cars
You have viewed over 15 free stories this month. Why stop there? Click here to find out how to continue reading.


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Kulpahad kasba, Mahoba district. The Uttar Pradesh Government's grand scheme, Samajwadi Pension Yojana, appears to be in trouble in some parts of Bundelkhand. In Mahoba's Jaitpur block, some women have alleged that in their area forms for the scheme were filled up without a proper survey being conducted. The scheme is meant to cover 40 lakh beneficiaries in its first phase but the women in Jaitpur have alleged that the list of beneficiaries was manipulated – names of genuine benefactors were stricken off while those of certain others were added.
'No survey was conducted in this area,' said Meera. 'Otherwise how is it that names of those who own pakka houses and land feature on the list?' Echoing a similar sentiment, Girdhari, a daily wage labourer said, 'We are poor people who have no fixed earnings. We thought that under this scheme we'd get some much needed benefits.'
Another angry resident Savitri blamed the officer on duty for conducting the survey. 'I know he has accepted bribes and has put in names of his friends and acquaintances,' she alleged.
The residents of the area have submitted an application requesting an investigation into the matter. The application was submitted at the Tehsil Diwas on 16 December.
Click here to read original story


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We hold ourselves to a higher standard of excellence.
Our core values drive every project, every request, and every interaction with our clients.
We Hold the Line
Hold the Line is an expression of protecting each team member's reputation and quality of work, which, in turn, protects the overall quality of work that clients expect and deserve from Trig.
When we Hold the Line, it means anyone can challenge the quality of our work in the spirit of making it the best it can be. We know that having a fresh set of eyes means much more than proofreading, as often a new concept or value proposition is another person's viewpoint away.
We are Pragmatic
Often with our work, divergent perspectives are expressed, and we must focus our creativity to reach client goals. We aren't creatives for creativity's sake. We are in business to make other businesses better. We do that by striving for efficiency and treating every budget as if we had hired ourselves with our own money.
Divergent thinking is essential to innovation, but it has to be balanced by pragmatism. We always strive to deliver effective and complete solutions to our clients with the greatest efficiency.
We are Hungry
Every project matters. This dynamic isn't simply exemplified by delivering great work - it requires going the extra mile, and going there before our clients do. In the fast pace of modern business, companies need partners who will stay one or two steps ahead, surveying the horizon for indicators of change and fresh perspectives, while listening intently to clients and their customers.
This hunger, vigilance, desire to be the best, forges our pride in providing exceptional service.
We are Curious Tinkerers
Any company that combines the diverse disciplines of innovation, design, and marketing must evoke the tinkerer's mindset. We must push as hard as we can against the creative constraints of business to deliver results that are thoughtful, game-changing, and solving real problems.
No matter how large or small, each project offers an opportunity to explore our curiosity for a product or sector, allowing us to expand our minds to reach the best solutions, one step at a time.
We are People-First
Every person matters. At Trig, we play the long game. We know that if we put mission ahead of people, we may achieve it, but as a result degrade the wellbeing of our team, clients, and community. Every decision we make puts people first, even if that means turning down a project.
We are caring and thoughtful. We strive for work-life balance in an ego-free, team-based environment that supports health, happiness, and self-actualization across an amazing career path. Our focus is on projects and clients sharing this value to make the world a better place. We are committed to a philanthropic mission of community engagement, sharing best practices of design to students of all ages.
At Trig's founding nearly a decade ago, we established a set of core values that enabled us to build from a concept into a growing company on a firm foundation.
We established a simple set of core values—inspiration, collaboration, pragmatism, and integrity—that would help us not only establish a stout reputation, but give us something to live up to with every client engagement.
Just as our business has evolved, both internally with our number of contributors and externally with the number of customers we serve, the values that drive us should also evolve.
Our new set of core values—developed in collaboration by our entire team—reflects a company that doesn't just aspire to survival, but to greatness. Relative to our goal of building a 100-year company, we are still very young. With this youth comes the opportunity to reflect on the harder challenges, learn from our victories, mistakes, and grow into a greater version of ourselves 10, 20, or 50 years down the road.
Our Process:
We Explore,
and Build
How a concept becomes a product in the marketplace is a difficult road to success that necessitates processes that continuously improve product development over time.
We are Design Thinkers with an innate ability to manage risk through multiple small experiments. We are explorers of new technologies and techniques, constantly testing the effectiveness of our discoveries through creative use of prototypes, then building out methodologies to consistently extract value from validated prototypes.
Difficult shouldn't be scary. There's comfort in process, and we strive to be the guides who help you explore the high seas of product development.


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The Original Goddess Series Archetype Drawings / pen and India Ink
The design of the drawing is achieved by applying the ink in small dots
with a stippling technique.
The Series has been published in numerous articles, journals and books in print.
No 1 through No 4 in the Series were first reproduced in Black and White
as planographic copper plate lithographs.
This signed and numbered edition is comprised of 100 (each); and printed on archival paper.
Several numbers in the edition are available for purchase in Black and White and in Color
as Hand Painted lithographs. Please inquire email@example.com
Paper measurements: 23 X 26 inches :: 58.42 X 66.04 centimeters
No 1 DAKINI
No 2 THE GREAT MOTHER
No 3. THE ECSTATIC ONE
No 4. THE ENCHANTRESS
No 5. ARTEMIS
No 6. GODDESS OF THE DARK MOON
c2019 Rohmana D'Arezzo manacraft goddess arts www.goddessarts.com
goddess archetypes visionary art all rights reserved


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Simply fill in Section 1, click Submit and we will contact you to discuss your requirements, or arrange a free no obligation survey. Complete Section 2 to provide extra removal details, this is optional. To ensure we offer you the most accurate and cost effective quotation, we will then contact you to arrange a survey at your property.
(In order to stop any spamming of our service we
have adopted a captcha image below;
please enter the correct characters and case
into the following text field before you submit this form!)


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Meme Design
Italy Seller
- Tables And Stands
- Seating
- Storage
- Lamps
- Ceiling Lights
- Accessories
Based in the pleasant town of Rimini, MEME DESIGN is a new dynamic Italian company which manufactures trendy, useful and never banal objects and furnishing. Cinzia Olivieri entrepreneur and NLP business coach is the owner of the company. They create new enhancing furnishing through colours, purposeful elevating metal, one of the most common materials in nature, through smooth, curvy sinuous shapes for contemporary interiors by mixing different materials even in opposition to each others. Every MEME product responds to three requests creativity, made in Italy at its best and competitive price.
Company Contacts
Customer CarePro User
- Seller
- -
- Italy
- Meme Design
- -
Customer Care has indicated they are a trade member
Meet Us At
Watch this space for info on the next event or contact the seller to know more.Request Info


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project role: lead
evian's brand and bottle were at odds. While it was recognized that the brand was positioned as premium, consumers perceived evian as mainstream and from the past. To elevate evian back into the premium bottle water category, new packaging was commissioned and my team was engaged to help guide the team's decision-making.
In an iterative fashion, we investigated what the brand's essence meant both at large and in the context of packaging. We asked consumers to log their interactions with existing bottles and new prototypes, employed projective techniques in Co-Creation, and offered optimization exercises to get to the heart of evian's optimal design.
As a deliverable, a set of 'levers' were developed for assessing and streamlining new bottle options to reignite evian back to modern day. Late last year, evian introduced its new design for the first time in over a decade. It represented a major breakthrough and was extremely well received amongst internal stakeholders.


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2017 - The Building Year
I was looking at through my Instagram feed yesterday, and I came across one of my favorite end of the year posts called #2017thebestnine. Naturally, I had to get in on the action and see my best nine posts for myself. The final result led me to reminisce about this past year and how much has happened.
Why the "Building Year"?
Like I mentioned in my IG post, I left my full-time, comfy, corporate job to pursue freelance
writing full-time. Let me say this... it's freaking scary. I have no idea when I am going to receive my next check. There's no HR office I can go to where I can speak to someone about receiving payment. I do have some clients who are really consistent, but I have other ones who pay when the project is finished. And I have others... well... let's say they are challenging. It's freaking crazy. Luckily, I've been able to hold my head over water for the past year.
I have learned that pitching for new work is just as important as the work. The realization that we only have so many hours in a day has brought me to the conclusion that I need to put more energy into Val's Bytes. I do love writing as a whole, but this blog is my baby.
My itch for wanderlust is never satiated
I love to travel. I mean, I LOVE to travel. The world has so many beautiful places, great food, and friendly people and I can't wait to see more of it. The Comedian and I went to Italy and Greece this past year. Europe exceeded my expectations in more ways than one. Never in my life did I imagine water so blue in Santorini or tomatoes so sweet in Sicily. I told the Comedian, we just barely scratched the surface. However, I did promise to give him a six-month break from my constant need to be out of the house.
Growth for Val's Bytes
It's amazing how much can happen when you pray a little and
make some real effort. I have made strides with Val's Bytes in the past year including starting the Love Bits and Bytes podcast, getting my matchmaker certification, and hosting at an online radio station with Throwback Vibez.
I am working behind the scenes to put together a brand new website, writing my first ebook (a collection of my best blogs), and working on myself. I think there is so much good information out there including several books that will get your mind right to find a quality relationship. If you need recommendations, hit me up.
What's to come
Like I mentioned before, I have some things in the works that you'll start to see in early 2018. I really want to help anyone I can find love or at the very least, a date. I sincerely believe God gives us gifts to share with the world. I know mine is guiding someone to learn to love themselves so they can find love.
I am also working on expanding my marketing services. I have some terrific friends of mine who are incredibly talented joining my team. Look out for Fox Hunt Digital pretty soon. Personally, I think the website is pretty awesome.
Though 2017 was a tough year for me, I don't regret very much. Well, except all of the BBQ that went to my waistline...ha! I know if I could make a living this year, next year will only be more fruitful. This year was my building year.
I have always kept moving forward because I believe in growth. If you are not growing, then you're stagnant. If you hate your situation, make plans to save yourself. No one else is going to do it for you.
If you are interested in making the leap to working for yourself or if you need coaching, feel free to reach out to me at email@example.com.
See you next year!!