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- Address : Jiangsu,changzhou,No.62,Chunqiu Road, Gounan Industrial Zone, Hutang Town, Changzhou City, Jiangsu Province
- Country/Region : China
- Zip : 213000
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text:
Congress this week will be talking up the possibility of expanding agricultural markets to Cuba – a shift encouraged by U.S. farmers and some members of Congress, who see a $2 billion market just 90 miles from U.S. shores.
But if they're going to be successful, one group needs convincing: The farmers who live in the state that's just 90 miles away from Cuba.
While the American Farm Bureau Federation pushes to ease restrictions on selling ag products to Cuba, the Florida Farm Bureau Federation has a different take.
"We don't want to take agricultural markets away from our brethren from the north," said Janell Hendren, national affairs coordinator for the Florida outfit.
"But you can't lift the embargo without also increasing imports from Cuba to the U.S.," she added. "And we are very concerned with imports."
The concerns of that one state might be overlooked as farmers in the 49 others clamor for new markets, whether they're wheat farmers in Kansas or corn growers in Iowa. But Florida's concerns reflect the difficulty of fully lifting the trade embargo with Cuba despite congressional support from some members of both parties.
At best, according to U.S.-Cuba experts, pro-trade advocates are in for a long battle. It's one that could be derailed by presidential politics, if U.S. Sen. Marco Rubio, R-Fla., or another anti-Cuba-trade stalwart takes the White House next year.
On Tuesday, a hearing of the Senate Agriculture, Nutrition and Forestry Committee will explore the "opportunities and challenges" for agricultural trade with Cuba.
Sen. Pat Roberts, R-Kan., chairs the committee, which includes one member – Amy Klobuchar, D-Minn. – who wrote a bill that would eliminate trade restrictions with Cuba. Introduced in February, the bill has six co-sponsors, three from each party; they include Rand Paul of Kentucky, who's competing against Rubio for the Republican presidential nomination.
While people talk about the Cuban trade embargo, U.S. farmers already ship products to the island nation, something allowed under a 2000 law. But there are restrictions on how purchases can be financed – such as a requirement that Cuba pay on delivery or purchase – limiting completely free trade.
Shipments total several hundred million dollars a year; they hit a high of $710.1 million in 2008 before slipping to $291.3 million in 2014, according to data compiled by the New York-based U.S.-Cuba Trade and Economic Council.
The nonpartisan council said several factors were behind the drop, including stepped-up support for Cuba from Venezuela and China.
The thawing of U.S.-Cuban relations, announced in December, has loosened some restrictions on the kinds of financial transactions allowed between the counties. That could increase exports, although other financial barriers remain.
John Kavulich, president of the U.S.-Cuba Trade and Economic Council, said shipments to Cuba were unlikely to increase much this year or next – unless the Cuban government thought it could gain political support by doing so.
"Everything we're offering they can get somewhere else," he said.
He predicted that legislation to lift the embargo won't pass Congress during the Obama presidency, given other pressing concerns and the deference many members pay to lawmakers of Cuban descent.
If there were an anonymous vote, Kavulich said, there might be enough votes to overturn the trade embargo totally – but even that wouldn't be overwhelming.
Carl Meacham, a former senior Republican aide on the Senate Foreign Relations Committee who's now at the Center for Strategic and International Studies, a research center in Washington, also said it was unlikely that this Congress would end the trade embargo, though "the farm lobby is gaining traction."
Beyond that, he said, the issue could create political havoc: "Though we are unlikely to see the embargo change in the short run, this issue may divide the Republican Party – split between pro-embargo supporters and the huge agricultural community, in typically Republican states, that wants reform."
David Salmonsen, senior director of congressional relations for the American Farm Bureau Federation, said his organization knew the difficult task ahead. "The whole idea of normalizing trade relations – well, that will take its time," he said.
Earlier this year, the organization joined 30 other ag groups in trying to lift the Cuban trade embargo, seeking a "full normalization of trade relations between the two nations so that American business could have the same access to Cuban markets that so many other countries have," the farm bureau said in a statement.
Jason I. Poblete, a former Republican congressional staffer who's an international regulatory lawyer with Poblete Tamargo LLP, supports the sanctions on Cuba but said he'd been critical of both parties and previous administrations for their Cuba policies.
He predicted that there will be a lot of talk in coming months that Cuba is going to buy more agricultural products from the United States; Cuba might even increase purchasing for a while.
"And then they'll stop," Poblete said. "What ultimately happens is that Cuba will buy if it sees that doing so will result in some political concessions."
While getting the overall trade embargo overturned isn't likely, getting financial restrictions relaxed so Cuba can buy agricultural products on credit might be a more likely short-term goal of the new lobbying effort, he said.
"A lot of things have to happen for a certain sector of the ag lobby to get what they want – financing," Poblete said. "Cuba remains and will continue to be a high-risk market. For people who want to sell to Cuba: Buyer beware."
As for Florida farmers, experts say they do have a reason for concern.
"Florida's growing patterns and Cuba's are very, very similar: sugar, citrus, vegetables, tropical fruits, some fish," said William Messina, an agricultural economist at the University of Florida. "All are important to Cuba, and all are important to Florida. So for Florida, trade with Cuba is really going to represent competition in a way that's different than for the other 49 states."
Hendren, from the Florida Farm Bureau Federation, said Florida farmers also were worried because of the state support that farmers in Cuba received, meaning their products could have a competitive advantage.
Beyond that, a weaker infrastructure in Cuba increases the chance that pests could make their way to U.S. shores, hurting Florida crops. Invasive species can cripple American crops, and Florida would be the first place hit.
Email: firstname.lastname@example.com. Twitter: @CAdamsMcClatchy

subset: commoncrawl


text:
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text:
Mark Bittman: They're all jumbled. They're all jumbled together, but they really are associated with both my grandmothers. My father's mother, who died when I was pretty young, I do remember going to her house and she lived in a walk up tenement in the Bronx where my father grew up. She lived in the same apartment in which my father grew up. And I do remember he making blitzes or pirogi or something like that from scratch, making the dough, rolling it out, filling it with cheese or potatoes and cooking them, and that was pretty incredible because I don't have – my mother didn't do that stuff, so I don't have a lot of that but I have that little bit of that. Then my other grandmother she was the one who really did the big family functions and would cook for 15 and 20 people at once and would scream at everybody I the kitchen and da, da, da and she made very, very classic eastern European Jewish food and was good at it. I don't remember anything particular. I mean, I remember eating many different things. I don't have a single memory though.
Question: How did you first get interested in cooking?
Mark Bittman: It was kind of self-defense. I grew up in New York and the food was interesting, varied, not particularly great at home but out on the streets it was good and in some of my friends parents' houses it was good and then I went away to school in Massachusetts where the food was abysmal and I started cooking out of self-defense. I mean it was just the only I could imagine to get half way decent food was to learn how to make it myself and it really began there and then continued through a series of roommates, some of whom cooked and some didn't, but all of whom were interested in what I was cooking. Because I was just following recipes, there was no training, but there were good recipes so it worked.
And then I had a child and started cooking for her and then I started writing about food. I mean at that point I knew -- it had been eight or ten years and I knew enough about food to write a little about it and then, no pun intended, they fed off of each other.
So I was writing about food and I was cooking and I had to cook in order to write better about food, so there's incentive to cook more which gave me more to write about. There you have it. I still have not ever had any formal training.
Question: What are some basic techniques that novice chefs can use?
Mark Bittman: Well, let's just distinguish between chefs and cooks because I think this is important. A chef is a person -- I know the word is thrown around a lot but a chef is a person who runs the restaurant. So, people who cook at home are cooks. There's nothing wrong with that. People who like to cook are cooks and I think that's a word that's been sadly denigrated and I think it's a lovely word. It's an important word. So what are the most experienced -- what are the most important techniques for shall we say novice cooks?
Well, reading I think is probably very important technique because probably the best way to learn how to cook remains getting a couple of decent cook books and working your way through them and paying attention to what they're asking and learning a few of the terms and it's such an easy – it's so much easier than playing tennis, for example, that it's just a matter of starting to do it and then doing it over and over again until you kind of get it.
So it has more –
it's presented as a highly skilled occupation and indeed for real chefs or
people running restaurants or people doing demonstrations on Food Television
it's not that easy. But for most
of us it's not any harder than driving a car, it just needs a little practice.
Question: What ten ingredients should everyone have in their kitchen?
Mark Bittman: Well, off the top of my head without looking at my pantry, garlic, olive oil, that's two. It's sort of a hard question because do you want to count rice and pasta? Do you want to count vinegar and lemons? Do you want to count onions and eggs? Maybe that gets you close to ten. The thing is that there are – I'd there are probably 30, somewhere between 25 and 50, but say 30, ingredients that should be in pretty much every kitchen all the time. Ten is not going to do it. You can't do much with ten but if you have 30 you can start doing serious cooking and if you have those 30 and you stop at the store and pick up the piece of meat and fish and some vegetables, something fresh, you're completely in business. You can cook half of what there is to cook in all of the world.
Question: What are common bad habits of at-home cooks?
Mark Bittman: That's an interesting question. People don't use high enough heat and people don't preheat their pans and their ovens and things like that enough. If you really want to put a crust on something, the pan needs to be hot, the butter or oil needs to be hot. I mean, these are things that trained people learn. Home cooks are a little afraid -- tend to be a little afraid -- or beginning home cooks tend to be a little afraid of high heat. So that's a mistake people make.
Having lousy knives is a mistake people make and it's not that they don't have expensive knives, it's that they don't have sharp knives. On the other hand, spending too much money on cooking equipment is a mistake a lot of people make because you don't need to spend a lot of money on cooking equipment. What else can I think of?
Well, attitude. Attitude is interesting because people tend to be intimidated by cooking and there's nothing to be intimidated about it. As I said at the beginning, it's really pretty simple. So the right attitude is the attitude of I'm going to get something done and it's going to be good. It's not, "Oh, I'm afraid of this," but nor is it, "Oh, I'm going to be Bobby Flay and do something breathtaking." It's just going to be I'm going to try – just like my grandma cooked for my mom I'm going to try to cook for my friends or my kids or whatever, which is normal food, the food you like.
Question: What ingredients and spices are unappreciated?
Mark Bittman: Well, spices in general go under appreciated by American cooks. I mean, the spices that most Americans used in cooking tend to be the sort of you might call them warm spices or sweet spices like the kind of stuff you put in Apple Pie: cinnamon, all spice, nutmeg, cloves, ginger a little bit. Chilies are certainly becoming more and more popular and that's great.
Mild chili powder is a wonderful ingredient that's still not fully appreciated. Pimenton, which is mild smoked paprika, which is a form of chili, so mild smoked chili powder is Spanish ingredient, really fabulous. All the Indian spices or Asian spices, however you want to call them, tend to be under-appreciated and these are really simple things to use. I think part of the problem is when you add four or five spices to a recipe, it makes the recipe look long. It makes the ingredient list look long and no one wants to see a long ingredient list.
So, when writing recipes one has to be careful but, you know, spices are really -- if you replace them every now and then so that they're fairly fresh, they're there, they're easy to use, it's not a big deal and they make a huge difference.
Question: What do you do when friends are coming over and you haven't got anything prepared?
Mark Bittman: I often don't figure out what I am cooking until an hour before people come over but I make sure there's food in the house and I think that's important. It seems so obvious when you say it but so many people don't do it.
If you have a
lot of food in the house cooking is much easier because now you have so many
options plus there's pressure on you to cook because you don't a want the stuff
to go bad. So what I cook for
people pretty much depends on what I have. I try to always have, you know, something.
Question: Tell us about one of your dinner parties.
Mark Bittman: I had made a deal with a friend who was an architect and he designed an office for me and the deal was that I was going to cook dinner for him and his wife and two of his friends and my wife.
So there was going to be six of us. And we set a date, I guess; he says we set a date. And that morning -- that afternoon actually, about two o'clock he called and said what time do you want us to go over? I had completely forgotten about it. So I went shopping and I made -- I ran out to the store, I came back, I made – this is a long time ago -- but I made roast chicken with vinegar, was sort of classic French recipe, some kind of potatoes, a salad, and I don't know if I made or bought a bread and I made chocolate mousse for dessert and I did that in about two hours, which, for me, is a lot of time in the kitchen for me; I don't spend two hours in the kitchen that often.
The great thing was the food was not that great. The food was fine. The great thing was, a.) I got away with it and, b.) they thought it was fantastic and it was then that I realized that if you cook for people in your home they, a.) they're looking forward to it, b.) they're going to cut you so much slack. They're going to give you every benefit of the doubt. They're going to be grateful and, therefore, the food is going to taste better than it would if you were in a restaurant where the server was annoying you and you knew you were going to spend a lot of money and, you know, you had to travel to get there and blah, blah, blah.
So I think it was really – and that was probably 12 or 15 years ago. So it was about halfway into my -- I've been cooking for 40 years, so it was two-thirds of the way into my life as a cook when I realized that you can do pretty much anything in your home if you take it seriously and do it as well as you could do it and your friends and family are really going to appreciate it.
Question: What defines a Mark Bittman meal?
Mark Bittman: My presence. I guess there's other kinds of Mark Bittman meals. Well really its simplicity, its honesty, it's not overdoing it. Generally speaking, it's very few ingredients and very little technique and not that much time and its home cooking. There's nothing fancy about it. There's no pretense, I like to think there's no pretense. I mean this all -- it sounds too good to be true. It sounds like better than I am but it really is what I do. So I guess I'll take some credit for it.
Question: Can you be a food lover and a healthy eater?
Mark Bittman: I think if you are a true food lover, you are a healthy eater. Well, first of all, the term foodie is completely ridiculous because for someone to -- when you meet somebody and they say, "I really love to eat," I think the appropriate answer is who doesn't? So, I mean look around. Who do you know who is not a food lover? Everybody's a food lover.
The question is do you eat responsibly? Do you eat for your own benefit? Do you eat for your planets benefit and do you eat the best food possible? If the answer to all of those things is yes then you're eating well. If you're eating, if your style of eating is bad for your body, if your style of eating is bad for the planet then you are not really eating good food. You're eating lousy food and there's plenty -- as we know, there's plenty of lousy food around.
Question: What is the most environmentally responsible way to eat?
Mark Bittman: The principled way to eat, if you were going to say, "I want to eat entirely for my own benefit, I want to eat entirely for the benefit of the planet, I want to eat in the most responsible way possible to minimize my carbon footprint, to minimize my impact overall, to minimize my effect on animals," you would be a vegan. That's the bottom line.
Veganism is the most principled way to eat that there is. From the perspective of your own body, from the perspective of the planet, from the perspective of animals, very few people are going to be vegans. Let's be real.
So what's next? I mean, if on the one hand you have vegans and on the other hand you have people who eat whatever they feel like eating, there's a middle ground. The problem with the way most Americans eat right now is that we are about as far from veganism as we could be. So a vegan would get 100 percent of his or her calories from plants.
Most Americans get 90 percent of their calories from processed food, junk food, and animal products. So, the goal, I think, is to move in the direction of eating more unprocessed plant food than we do now and everybody's got a different starting place. If you eat 20 cheeseburgers a week, or the equivalent, you might look at eating 15 cheeseburgers a week or the equivalent. If you're eating 15, you might look at eating 10 and so on, and I think if people think about what's best for their body, what's best for the planet, the answer is eating unprocessed plant food and then think about how can I eat more of that stuff at the expense of meat, which was the question, but also at the expense of processed food and junk food.
Question: What are some of the main things you can do to eat healthily?
Mark Bittman: The idea is to eat as many unprocessed plants as you can. What are plants? Plants are vegetables, fruits, legumes, which means beans, nuts and seeds; what am I leaving out? I think that's about it. So the idea is to eat as many unprocessed plants as you possibly can and to eat those instead of eating processed foods, junk foods, and animal products.
Well, it works for me -- what's worked for me for just about three years now, what works for me is to eat a very, very strict diet of plants only and unprocessed plants only from the time I wake up in the morning until dinner time. So from the time I wake up until roughly dark I eat a lot of fruit, I eat a lot of vegetables, I eat some whole grains and sometimes I have some beans and that's pretty much it. And then at night I eat whatever I want and that's, which includes meat, which includes wine and which includes pasta and bread and stuff like that.
That's a huge change for me. I think that if you think of your diet as a seesaw with the animal products, the processed or the junk food on the heavy side as it is for most people and the unprocessed plants on the light side as it is for most people, I think for me my seesaw went from looking something like this to looking something like this. I think to the extent other people can eat that way they will have a lesser impact on the planet, improve their health, probably lose weight, feel better.
Question: Why did you decide to change the way you ate?
Mark Bittman: Well I think I decided to change the way I ate because of some of the things we've been talking about here. One is that I recognize that one of the highest contributors to greenhouse gases and global warming is the industrial production of livestock. So I decided okay that was one goo d reason to eat less meat. The other good reason to eat less meat is that I was in my mid-50s and my health wasn't what it used to be. So I was overweight, I had bad knees, I had sleep apnea, had high cholesterol, I had high blood sugar or borderline high blood sugar, I think that's enough.
So I decided to change my diet and it's so obvious to everyone who pays any attention to nutrition at all that if you want to be healthier the way to do that is as I've already said is to eat fewer animal products and eat less processed and junk food. So I started to do that and it worked. I lost 35 pounds; gained five of them back but hey. Sleep apnea went away, I slept better, my knees bothered me much less, in fact, they ran the New York marathon last year. My cholesterol is back to normal and my blood sugar is back to normal.
So it all worked and it's not a coincidence. I mean no one would say it was a coincidence.
Question: Are there any foods you avoid because of health reasons?
Mark Bittman: Actually not. There's some things I don't like. But I think that it's important to recognize that there is no sort of single, I mean, arsenic and cyanide aside, there's not really a single ingredient that's going to outright kill you. There's actually some evidence that a single can of soda can trigger diabetes, but there's not a lot of evidence about that. In general, one ingredient, one little kind of food, one meal, one day, even one week. That's not what's determinant of your overall health or of your impact on the planet. What determines is your overall diet and if it's moving in the right direction, which for most Americans is towards plants and away from animal products and processed foods, than I think hip, hip, hooray. That's the way to go.
Question: Is it possible to be a great chef and a vegan chef?
Mark Bittman: Yes, there is a great vegan chef. I mean, there are a few at this point and yes, I think that it's -- actually, this is an interesting story, I met a vegan chef from Japan a couple of years ago. Tiny, tiny woman, really interesting, and not a vegan in her personal life. But she was a vegan chef. She ran a small, maybe 12- or 20-seat, restaurant in Tokyo and everything was strictly vegan. And when I found out that she wasn't a vegan, I said I don't get this. I mean why would you choose to -- it's not a matter of principle for you because you eat meat, you eat fish, why would you choose to narrow what you serve your customer when you yourself eat from the broadest spectrum possible and she said it's like pen and ink. There are people who choose to be artists in only pen and ink because they want to narrow the world in which they're looking at so as to more fully explore it and I want to narrow the world in which I'm cooking so I can understand it better and she was an amazing, amazing chef. She made great, great stuff.
Question: What do you think is behind the cult popularity of food and cooking over the past decade?
Mark Bittman: I'd be guessing to answer that question and it's a confluence of a bunch of things. I mean, first off, I guess, is that we like fads, I mean we like trends. So here's one that hadn't been fully exploited. Secondly, Food Television really has had a huge impact. I mean, cooking and eating as a spectator sport, never before in history. So that's had a huge impact. Third, I think, is the kind of internationalization of food people -- not only people traveling and seeing food from the rest of the world, but ingredients and types of cuisines and restaurants arriving here in unprecedented numbers.
So I think I guess the short answer is exposure but it still doesn't explain walking into a party and having someone come up to you and say, "I'm a foodie," and there's something about this sort of trendiness, it's like saying, I'm a clothes person.
Well, yes, we
all wear clothes; I'm a clothes person, too. What does that -- **** designer or
are you – is there a special kind of thing?
The thing that makes me most upset about this big fad is that more people are not cooking and that -- I think it's fine to watch other people cook but then people say, "Well, I'm too busy to cook," and they're too busy to cook because they are watching people cook on television. It doesn't track for me. I think it's really, really bad.
Question: How important are organic foods, and how truthful is the labeling?
Mark Bittman: One has to hope that things that are certified organic are organic. But what does organic mean? It's a term that's defined by the United States Department of Agriculture. It doesn't mean anything or it doesn't mean much about how the animals are treated. It doesn't really mean much about what kind or what breed of the animals there are. It doesn't mean anything in terms of how the workers who are raising these animals or farming these crops are treated. Doesn't mean anything about where the food is from.
So does organic have some meaning? Yes, I think the term organic has some meaning. But I think that it's not the most important thing. I won't go so far as to say it's a red herring because I think there are some important things about it but I will say this. The most important division in our style of eating right now is not organic versus non-organic and it's not local versus non-local. It's plants versus anything else and I don't mean to be repetitive but the message is very, very clear.
The way that
people can eat best is to eat less crap to put it bluntly. And crap is processed food and junk
food and you can have organic processed food and you have organic junk food and
that food is maybe a little better than non-organic processed and junk food but
it's not good food and that's the most important lesson we could learn, I
Question: Is it important to eat locally grown, seasonal foods?
Mark Bittman: Well, again, I think the clear answer is that, as far as your body is concerned, a grape from Chile is better than a cheeseburger from around the corner. If you're willing to eat turnips, carrots, bread you bake yourself, frozen meat, a very limited diet, you can eat locally almost anywhere, at least in this country, all year round and that's great but it's expensive, it's inconvenient, and it takes dedication.
I think it's a swell idea and I think that ultimately for food to make sense in this country I think we're going to see more regionalism and less food coming out of California. But I don't think we'll ever be at a place where we see no food coming out of California, unless it falls into the sea, of course. And I think that if you want to be truly a local eater, you're not going to be drinking it. If you live in the northeast, as I do, you're not going to be drinking any coffee. You're not going to be drinking any caffeinated tea. You're not going to be using any olive oil. There are a lot of things you're just going to be missing out on. That's fine if you think that that's the highest priority. There are other priorities, I think.
I'm a fan of local food. I really like local food, but to go back to the discussion of trendiness in food. Everything need not be taken to an extreme and this is another thing that has been taken to an extreme.
Question: What foods are your guilty pleasures?
Mark Bittman: If I'm driving say six hours and I decided to stop at Wendy's or whatever I guess there's a twinge of guilt. But there's also an excuse because you're away and, you know, you're busy and blah, blah, blah and I don't exercise that excuse very often. So I don't really feel guilty about it. I think what would make me feel guiltiest, and I don't do it, is going to a supermarket and buying a huge bag of potato chips and coming home and eating it but I don't do it, so.
Question: What would you choose as a last meal?
Mark Bittman: Why do they choose -- because they want something comfortable, they want something they're familiar with. They all want bacon and eggs, right? I mean I don't -- that's my guess. Everybody wants four fried eggs in butter with unlimited supply of bacon and really, really great toast. I would – am I being executed? I have to get the scenario. So assuming I'm being executed and I have the – its not a last meal, like I don't want to think about cancer last meals, I want to think about execution last meals. I would call – I'm privileged I can do this -- I would call my friend Jean-Georges Vongerichten and tell him I want to cook for me until I tell him to stop. That would be my last meal. But I do like the four or six eggs cooked in a lot of butter with bacon and really good toast. I like that, too.
Question: What do you think of New York's proposal to ban salt in restaurants?
Mark Bittman: I think it's moronic. I think that the problem with salt, to the extent that there is a problem with salt, and this is not really, really clear, but to the extent there is a problem with salt, it's the salt in processed foods. People who don't eat a lot of processed foods don't have problems with salt. People who add their own salt to food have no problems with salt. Chefs who make their own – chefs in restaurants who cook from scratch and add salt to their taste or to the perceive tastes of their diners are not adding criminal amounts of salt. If you want to limit the amount of salt that McDonalds puts in its processed foods, that's great. I'd like to limit the amount of food they can sell period. It's not really a salt problem, it's an overall food problem.
Question: Why are proposals to tax sugary sodas important?
Mark Bittman: Well, I think it is happening, which is really amazing. The mayor of Philadelphia just proposed a very – the proponents of a soda tax or generally proposing a penny per ounce as an excise tax, which means 12 ounce can of soda might cost a $1.12 instead of $1.00 and a 24-pack case of soda might cost -- might double in price from a sale price of $2.99 or $3.99. That's really incredible. The guy in Philadelphia, I think his name is Nutter, but hey it's his name. The guy in Philadelphia is proposing two cents per ounce, which is really quite amazing because it means a $1.00 can of soda would cost a $1.25. A 32 ounce bottle of soda that was a $1.00 would cost a $1.64 and so on.
So I think it is happening. Why is it important? Soda is the leading source of calories for Americans. Americans get seven percent of their calories from soda, which is more than they get from any other single food. And let's think about this, it's non-nutritive. That is to say no benefit whatsoever. None. Like it's not harmless, it's negative. Secondly, it's a leading cause of obesity in the United States. I mean, if obesity is a problem, you have to look at where the calories are coming from. If soda is the number one source of calories in the United States and it's not a beneficial source of calories, it's something people can do without.
So if you're obese and you're looking for ways to help people figure out what they can do without, soda is a very good start. So I think the tax is a very smart thing. There is some research that shows that taxing junk food, which soda is a junk food, taxing junk food is more likely to help people eat well than subsidizing healthy food. The irony is that if you subsidize healthy food people will take the money they're saving and buy junk food, which is sad but true.
I think the soda tax makes sense. I think it's happening. I think it's going to happen this year and next year. I think it is going to be a swell of soda taxes and I think once the greedy state legislatures realize they can make money on this thing it's going to have even more momentum.
Question: Describe your kitchen.
Mark Bittman: I moved this year and I moved from a
kitchen that was six by seven to a kitchen that was about eight by eight. So its an eight by eight? Maybe it's seven by seven; it's
50-something square feet. It has
counters on two sides. It has a
refrigerator on a third side. It
has drawers on a fourth side and it has two doors. It has a sink and a dishwasher and a stove and it has maybe
six feet of counter space and nothing is fancy but it's, for me, nearly
perfect. I mean I wish I could fit
more – like I wish I could fit a table in it and I wish I could fit more people
in it to hang out with while I was cooking but it's pretty great. It's really nice but there's nothing
unusual or remarkable about it.
Question: What inspires you to create a new recipe?
Mark Bittman: The way that recipes happen for me is shopping. It all starts with shopping. So I will go -- I got to Chinatown a lot. I go to decent supermarkets. I go to green markets, and I try to buy everything that looks good that I think I can cook in the next X days. I mean am I cooking at home for the next four days? Because to be home for four days in a row is a lot.
I'll buy four days of food but I'll buy a lot and then I will go home and I will cook what I bought and almost always, a.) because I have like no patients with cooking from recipes, b.) because I'm not that methodical, c.) because I have a bad memory and always think I'm making things up. I can't even duplicate my own recipes. What happens is there's this house full of food and I start cooking and usually interesting things happen. I don't – brilliant things don't happen, but interesting things happen, interestingly enough to write about evidently, since people read this stuff.
Question: You often suggest substituting one ingredient for another. Doesn't that change the recipe?
Mark Bittman: Well, I don't really care. If you substitute one -- if you were making pasta with broccoli and you don't have broccoli, you want to make pasta with cauliflower, everything about that is the same: the cooking time, the technique, just about everything about it is the same, assuming you know how to trim broccoli and trim cauliflower. Is it a different recipe? You might say it's a different recipe, but almost everything about it is the same and so what if it's a different recipe, it's still good. I mean, I like to say you can vary things as much as you want to but you have to remember that you can't make a roast chicken without chicken.
Question: Whom do you most enjoy cooking for?
Mark Bittman: It's a toss up. My wife is the greatest dining companion and a total joy to cook for and she's a good eater and we really have fun together, but I have to say that my kids, who grew up eating my food and can call and say I'm coming over, could you make something Asian or I'm coming over I need this pasta dish or I'm coming over and could you just – could we have one of those – it's really nice and if there are people who don't like to eat I don't want to cook for them.
I don't want to have to convince anybody that what I'm making is good. I know it's good. I usually enjoy it. If someone enjoys eating, they'll enjoy eating the stuff I cook. If they don't, something is wrong somewhere. There's not – Julia Child used to say, "The great thing about cooking is you get to eat your mistakes."
The thing is that if you take care in cooking and if you know what you're doing, even a little bit, unless you burn something there are very few things that wind up so bad that you can't enjoy them. Very few. So I mean I'm lucky enough to have been doing this long enough and writing about it and learning from other people and thinking about it so that generally speaking the stuff I do is pretty good and the people I cook for tend to enjoy it. But I said before it's not brilliant, it's not earth shattering it's just good food.
Question: What was it like hanging out with Gwyneth Paltrow and Mario Batali in Spain?
Mark Bittman: Well, Mario and I have known each other probably ten years and we've gotten increasingly busy, so we don't see each other that much. So it was really a treat to hang out so much and I know from my – the people who – I was going to say my fans, which I guess is right, but anyway. I know from people who've watched "Spain on the Road Again" and my other TV shows that everybody thinks that TV is the most fun thing in the world and everybody's completely jealous of, "Oh, well you got to hang out with Mario and Gwyneth and this who's that beautiful woman and the food in Spain must be so amazing."
The fact is television is a tremendous amount of work. And for every minute on screen there is an hour of work. So for every 60 minutes on screen, there's a week of work and it really is like that. So we did a huge amount of driving and there's a lot of setup time and not exactly rehearsal but figuring out what we're going to do. So none of that was my favorite part.
My favorite part was nighttime when everything was done and we all got drunk together. So that was really great and Mario, of course, can drink anyone under the table. I think he'll admit to this, maybe it's not an admission, I think he'll be proud of this. Whereas I can't drink anyone under the table plus I go to bed earlier than anybody else. I go to bed earlier than anybody.
So we'd finish the shoot, we'd have a bite to eat, we'd have a fair amount of wine. It would be 9:30, 10:30, 11:30, I'd go to bed. Mario would be up until four in the morning. Everyone else was waking up with black eyes and broken shoulders, he was always in great shape. So that was sort of what it was like.
Question: If you could cook for anyone, living or not, whom would you serve?
Mark Bittman: So I could say I would cook for Adolph Hitler and serve him poison. I could say that. I could say quite sincerely -- see I don't think you could influence people really, I mean I – the obvious answer, an obvious answer is well, I would cook for President Obama and set him straight on a number of issues but he's already got a lot of people setting him straight.
I think the people I'd most like to cook for would be my maternal grandparents, who I loved very much and have been dead a long time and who I think, in some ways, were responsible a lot for my personality and a lot for the way I handle myself and also for my love of food and saying that makes me think I should go cook for my parents more often than I do. They're alive, fortunately, so I'm going to go and [do that]...


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B. Astrud Weinert, 30 March 1940, Bahia, Brazil. Gilberto's career began by accident in March 1963 during a recording session featuring her husband, guitarist João Gilberto, and saxophonist Stan Getz. ...
Subjects: Music.
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Established in 2001, J'N'R Plastering and Tiling services has over 16 years of experience in the complete home refurbishment sector, and provides all aspects of home improvement, from your attic to your cellar J'N'R Plastering and Tiling has it covered throughout the Lancashire region. The company is located in Accrington (Clayton le Moors).
J'N'R Plastering and Tiling offers a huge range of services including:
Kitchen & Bathroom Fitting | Plumbing Installation
Joinery | Wet Rooms | Landscaping | Decking & Paving
Internal Flooring (Laminate & real Wood)
and much more.
J'N'R Plastering and Tiling has an impeccable reputation in the local area, and strive to continue building this company to the highest achievable standard.


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Inwood Academy scholars had the privilege of participating in a coding event this month—CS50 Hackathon NYC. We were just one of nine schools invited to participate in this Microsoft sponsored event.
The hackathon was more than a room filled with free t-shirts, bags, candy, and pizza. It was a collaborative computer science learning environment where students were helping students, educators from one institution helping students from another, and all making sure everyone was engaged and supported. I sat in on one of the pull out sessions that our three middle school scholars attended and I found it fascinating, as a non-computer science major, to see how CS50 first teaches students how to think algorithmically and solve problems efficiently, rather than to show them how to write a line of code. During this session, Isaac, one of our students, answered the instructor's question and she said to him "I guess you could teach this class." Did I mention that our scholars appeared to be the only middle school students at the event?
Our students met Harvard computer science professor David J. Malan. He started CS50 at Harvard and it has become one of the the most popular courses on campus—yes, computer science. They now offer a free adaption of CS50 for high schools that will satisfy the new Advanced Placement Computer Science Principles curriculum.
Former Inwood Academy teacher and current volunteer Jeff Maxim started a CS50 course for Inwood Academy students and he graciously arranged with Microsoft to have our students participate in the CS50 Hackathon NYC. It's volunteers like Jeff and partners like Microsoft and Harvard that are making a difference for Inwood Academy students. And it's supporters like those who donated to our Classroom Technology Campaign that are allowing us to create a more effective personalized learning model for our students. Learn more about the campaign or donate to it here: http://www.inwoodacademy.org/donate/classroom-technology-campaign.html


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This dog makes 15,000 dollars a month modeling menswear
It was recently reported that a male model named Bodhi, only four years old, signed an exclusive modeling contracts with a number of major fashion houses, earning himself an average of over 15,000 dollars a month. Not a big deal, you say? It WOULD be if you knew Bodhi was a dog!!
In a world where millions of Americans are unemployed, and for those lucky enough to have jobs, even more are working for minimum wage, are drowning in debt, or just barely getting by living paycheck to paycheck, this story of male dog menswear model Bodhi is sure to make some folks growl with envy.
As you can see in the photos, there's nothing special about Bodhi, especially considering he's signed to exclusive deals with Coach, Ferragamo, and ASOS. Yeah, he looks cute in his trendy outfits, but what dog doesn't look cute in human clothes? He definitely has to be one of the luckiest dogs around to be making 15,000 dollars a month. Actually, let me rephrase that. His owners definitely have to be one of the luckiest dog owners around to be making 15,000 dollars a month walking their pet to photo shoots around New York City. They've both quit their jobs to focus on Bodhi's modeling career. Of course, a dog fashion model's career must require so much focus.
For those of you with pets, you may be raising a supermodel and not even know it. Because if Bodhi can do it, any dog can!
What happens when the members of a rock band become farmers instead? Find out in Lee Hong Ki's drama Modern Farmer


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From Quebec, Canada:
My son developed type 1 diabetes just over a year ago, and to make him feel better, I told him that if he took good care of himself, not to worry that I felt confident that there would be a cure for diabetes most likely within the next ten years and maybe sooner. Do you think this is a good idea to keep his morale up? I really do feel there will be a cure, but I'm not entirely sure if I'm doing the right thing by letting him know my outlook.
While I hope you are correct, it is not right to base everything on this hope. The age of your son will dictate his level of understanding, but it may be better to temper your discussions with the notion that whenever something better comes along, it's vitally important that he gets to that point in the best possible health.
Original posting 12 Jul 2002
Posted to Other
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Last Updated: Tuesday April 06, 2010 15:09:36
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This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents. Our mission is to provide education and support to families living with type 1 diabetes.
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UFC light heavyweight Lyoto Machida is the fighting equivalent of a Brussels sprout – he's chocked full of goodness but has a taste leaving more than a few consumers with a sour expression splashed across their face. Machida's distinct brand of bittersweet was on display last weekend when he solidified his spot as top contender with a Unanimous Decision win over Dan Henderson. The crowd in attendance (and at home) was quick to boo the Brazilian, desiring a more aggressive approach rather than the cerebral strategy Machida so often employs.
Machida was left a little confused by the criticism surrounding his victory, expressing his belief he dominated the fight for the most part. "The Dragon" went into further detail yesterday in a conversation with MMAJunkie where he said he might have been able to put Henderson away had the bout been a five-round affair but was still pleased with his performance.
"Really, if I didn't fight, then what happened to his face," asked Machida rhetorically.
While Machida earned a title-shot with his win over Henderson, the 34-year old isn't resigned to taking another tilt before battling for the belt depending on the outcome of champion Jon Jones' April 27 defense against Chael Sonnen. Essentially, the gold is important to him but not the only reason he competes.
"Let's see what happens in that fight and the timeline that they come up with and if nobody gets injured," explained Machida. "A lot of things can happen, but depending on the timing, I could even do another fight at a catch weight or something else to not lose the rhythm."
"It's not just about the belt for me," added Machida, elaborating on his openness for a different bout. "Of course, everyone wants to fight for the belt, and I'd like to fight Jon Jones in a rematch, but I want to keep fighting. I want to keep challenging myself, so it's really not just about one thing."
Machida improved his overall mark to 19-3 with the triumph over Henderson, his second straight since falling to Jones in December 2011.


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To view the pics, clic on the title 😉
Follow Us
The Cave, The Cliff and The Lake are 3 parts of our scattered world, BrokenLand. In an attempt to communicate, 3 delegates meet and dance together, representing their own culture and history. Through the dance on an Ancient Song -Horizon- sung by Jad in the Old Language, let's try to see if a link can […]


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Christopher Hitchens Quotes About BooksQuotes about: Books
No, nothing is sacred. And even if there were to be something called sacred, we mere primates wouldn't be able to decide which book or which idol or which city was the truly holy one. Thus, the only thing that should be upheld at all costs and without qualification is the right of free expression, because if that goes, then so do all other claims of right as well.
The museums of medieval Europe, from Holland to Tuscany, are crammed with instruments and devices upon which the holy men labored devoutly, in order to see how long they could keep someone alive while being roasted. It is not needful to go into further details, but there were also religious books of instruction in this art, and guides for the detection of heresy by pain.
And when I was young, my family was perfectly nice. I write a lot about it, as you noticed. But it was rather limited. I think, I don't think anyone in my family would really feel I'd done them an injustice by saying that. We didn't see many people. There were many books. It was as if I wanted to get away from home.
American author Mark Twain, while viewed as liberal and non-judgmental, did at times demonstrate both these characteristics. While his reasons for detesting the Christian faith are unclear, they seem to have been profound and deep-rooted. Having lambasted the founder of Christian Science, Mary Baker Eddy, in a later quote he referred to the Book of Mormon as "chloroform in print."
Christopher Hitchens
- Born: April 13, 1949
- Died: December 15, 2011
- Occupation: Author
- Cite this Page: Citation


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20. This documentation refers to revenues growing
by a healthy 2.7 per cent for Consignia, but costs are growing
at 13 per cent. I do not know whether you dispute that figure
or agree with it, but if you do, can you give an indication of
why that should be, so that we can consider it further?
(Mr Roberts) There was one particular year at that
level, and Marisa may have the figures.
(Ms Cassoni) It was 2000-01.
(Mr Roberts) There was one year, for reasons that
we can show youif you look at the year that has just gone,
although costs are slightly ahead of revenue, it is no more than
half a per cent.
(Ms Cassoni) Costs are growing at 4 per cent, just
slightly ahead of revenues.
(Mr Roberts) I can give you a breakdown of that one
year when there was that big change.
21. Turning to Post Office Counters, after years
of making profits it is now making losses. Postwatch, in their
submission to the Committee, point out that you have a weekly
28 million customers. They criticise management failure, as being
the reason for that opportunity not being exploited. They refer
to not changing trading hours to make them more acceptable to
consumers. However, the message I get from Post Office Counters
is that the case for so-called rationalisation of urban post offices
is entirely about the effects of benefit changes that will take
place in the future. Is it the fact, as Postwatch contend, that
the financial problems that have arisen are as a result of management
mistakes in the past as much as anything that may or may not happen
in the future?
(Mr Roberts) Inevitably, there will be management
mistakes, but the best independent review of that is when the
Performance Innovation Unit produced a report about two years
ago, when they looked at the whole of the Counters network. Their
view was that they could not discover any area of new business
that we had not looked at, compared to other countries and other
post offices. Their view was more around the usage of post offices
and changing social habits; and, therefore, they had more worries
about viability of the urban network than anything else. The biggest
impact on our finances is the impact of the Horizon scheme, which
turned an organisation or company that was fairly consistently
making, before that, profits of around £20 million to £30
million per year, into one which took a big hit because of that
project and then has added to operating costs year on year on
year. If you get the change to ACT, which will affect at least
30-40 per cent of the revenue, it is still quite difficult to
replace all of that. A lot of work has gone into looking at banking
and other things. While I am not going to sit in front of this
Committee and say that management did not make any mistakes, to
say that it was all about management mistakes is going too far.
I think a lot of very good work went in to preserving activity
at Post Office Counters, both the sub-offices and main offices;
and, as a result of that, we were profitable until we made the
change with the Horizon scheme, which we debated with this Committee
in quite some detail.
22. Can I ask you about the effects of the rationalisation
of the urban post office network? What are your thoughts on that
and the impact that it will have on your financial position?
(Mr Roberts) The year before last, what happened,
in the light of that report, was that the Government set aside
something like £270 million, which was to be used in particular
to help to make changes in the urban network, and it made the
distinction between urban deprived areasthe ten per cent
most deprived wards in the countryand the rest of the urban
network. We are talking about nearly 8,000 post offices. This
was on the back of the fact that it did not believeand
nor did wethat we could really run that urban network viably.
That money is still there. The Government has got to go to the
European Commission, to make sure that if we do the kind of deals
that allow some sub-postmasters to retire, that is not state aid.
That has to be cleared, and if it is cleared, I gather there has
to be a debate in the House of Commons about whether it would
be right for that money to be used. If it is, then we would want
to find out which sub-postmasters might wish to retire, and through
a lot of locational analysis we could then combine some post offices,
and merge post offices so that we have bigger ones. We would find
out which sub-postmasters would be prepared to take on another
office, if we were able to give them some grants out of money
that we have in mind. Through that, we would make changes to the
network, which in the urban areas has been pretty static over
the last ten years. It is very important to try and change it
because, if not, there will be areas where the town has changed
and there are a lot of small-ish urban post offices that just
do not make any money. We do not yet know what the impact on our
finances will be because we have only just started the process
of asking sub-postmasters whether they would be prepared to look
at these changes. We are doing it with the Federation of Sub-Postmasters.
Nobody would be forced to make a change; it will be voluntary.
We are dependent on having those funds available to make the changes
in the first place, so we are very much at the start of this particular
road. Some of the speculation about what might happen is just
that at the momentspeculation.
23. So there is no timescale for the specific
savings that you have in mind?
(Mr Roberts) Until we know we have the money, we cannot
really say. We would like to get into this over the next couple
of years. If we are going to make changes, the sooner the better,
but we are dependent on having the kind of clearance we have talked
about. We cannot start anything until we know the money is available.
We can plan and talk to sub-postmasters in urban areas and find
out what their attitude will be. We are looking at areas where
we can make changes, but nothing practical can be done until we
are clear that the money is there.
24. We had an exchange of views about the consultation
process for branch transfers and closures last time. You quite
rightly pointed out to me that under the existing code of practice
Consignia does not consult on the decision, but on the possible
implications, and we had a difference of opinion about the good
sense of that. Postwatch, in their evidence to us on the same
day, said that they were engaged in discussions with Consignia
about a new form of consultation that would involve consumers
at the early strategic decision-making level; there would be a
consultation in relation to its strategy for urban branches and
sub-post offices, in a particular area. Has there been agreement
on a new, improved form of consultation about the pattern of urban
post offices?
(Mr Roberts) I believe we are almost there. The new
consultation process is very much geared to what we have been
talking about. It would come in as we begin that process, assuming
we begin it. The last I heardand Postwatch may be able
to tell you better than I canis that the intention is to
bring that to a head either this month or next month so that it
is there in advance before any changes happen on the ground, or
any of the proposed changes are made on the ground.
25. There are changes taking place as we speak,
under the old system, so you appreciate the urgency from my point
of view, and perhaps from Postwatch's point of view?
(Mr Leighton) It is very important for us, trying
to understand the financing of this business, to keep these things
in the macro. The post office network made roughly £20 million
in 10 years; it now loses £50 million because of the £100
million of operating costs in Horizon. The issue for us going
forward is that a large slug of our revenues disappears. In the
numbers we have looked at in terms of some of the submissions
to the Regulator, we assume not only does it go back to profitability,
but actually in the strategic plan, as a result of the many initiatives,
it makes about £130 million profit. The thing I would be
most concerned with about going forward, from our perspectiveand
therefore it is a good thing to think aboutis turn-around.
This is on products that are as yet unproven. The real issue for
us, which is the work that we are really getting into now, is,
when you really look at taking away ACT payments what really substitutes
for that business. Our plan sees a huge acceleration in profit,
not going back to the levels that it was running at before. The
uncertainty among the sub-postmasters is the big issue and the
thing that bothers them the most. They are thinking: "Hang
on; how viable is my business going to be, going forward? What
are the products that I am going to be able to sell?" That
is what they are most concerned about, and that is what will drive
in terms of preference. It will be a judgment call on their behalf;
they will decide whether they are comfortable about these businesses,
going forward. That is the real issue for us to grapple with.
26. Mr Leighton, you made your name as a retailer.
You are now responsible for Post Office Counters. What do you
think of them?
(Mr Leighton) I was in two yesterday. It is the normal
thing, which is that they are very mixed.
27. You are responsible for them, as an organisation.
(Mr Leighton) Yes, and that is one of the things we
need to do. As you know, we have just appointed a new CEO, David
Mills, who is responsible for the network. There is, without any
doubt, opportunity. I went to see the sub-postmasters and talked
to them very candidly about the same thing, which is that there
are two ways: one is that they generate income from the transactions
that they do for us; and, secondly, they generate income from
the transactions they do outside of us. There are some very good
examples of some very good post offices that are also retail outlets,
which clearly are doing extremely well. One of the things that
we have to try and doand have done to a degree but need
to do more ofis to give them more of the basic retailing
skills and the opportunity to strategically line up with a number
of people like symbol groups who can help them, particularly on
the other side of their business. Our responsibility is two-fold,
not just to look after the products that they sell for us, but
to see how we can help them become better at retailing generally.
Without any doubt, the economics do not stack up unless we can
get them to generate some more income from other areas of the
business. Rest assured, Chairman, that that is one thing that
is really on our agenda.
28. It seems to us that the energy of the old
Post Office was as much directed to closing post offices as anything
else, and any ingenuity was involved in trying to provide a PR
veneer on what was a disagreeable process; rather than seeing
any major improvement in what ought to be a retail outlet that
is an asset. Camelot has a very sophisticated computer programme
for locational analysis. It determines where they should have
their lottery ticket dispensing equipment. Account is given to
population mix et cetera. Is that the approach that you
would envisage Post Office Counters and the sub-postmaster empire
being subject to? Would that not be a more rational way to do
it because it seems that some post offices are there because they
are there? They are not there because they fulfil any retailing
or commercial function.
(Mr Roberts) I agree with that. Historically, they
are there because they are there; you are absolutely right, Chairman.
We have been using locational analysis, and we want to use it
more if we are going to make these changes in urban areas. The
sub-offices have been around since the turn of the century and
many of them have been in family hands for that period. Many of
them have stayed in places where they are making not a very good
living on a combination of their private business and the business
they get from us. I agree with the PIU report, and I think we
need to make changes, but they have got to be against the background
of having, as Government wants, a very large, very effective network
of post offices, and that is very much what we are trying to do.
(Mr Leighton) The issue for us is how we can protect
the rural piece. Again, there are 170 different products and services
that each one of these sells. We need to know which of those is
the most profitable and which ones are not. It sounds very simple,
because it generally is, but this is quite a simple business but
it is very easy to make it very complicated. That is why we are
trying to bring things up to the macro level all the time.
29. As you say, some of the offices are in the
wrong place and maybe new post offices should be opened to be
in the right place. What is your expected fall-out of urban post
(Mr Roberts) I do not think we yet know, Mr Hoyle,
because we are not going to force anybody out, and it will very
much depend on whether people are prepared to retire or prepared
to look differently at the business. I really would not want to
speculate because we are very much at the beginning of that process.
I guess there has to be a little bit of doubt. Government has
got to clear the fact that the money is available; if it is not
available, we will not be able to even start on this process.
We really are very much at the beginning of it. What you may have
seen within the last week was us writing quite openly to our sub-postmasters,
asking them to express some preferences about their future. Some
8,000 replies have to come back, and then we can really start
looking. We will have to do it in every individual area, to see
what the impact might be. If you will forgive me on this occasion,
I will not speculate.
30. How many new post offices do you expect
to open?
(Mr Roberts) We have talked about mergers, and particularly,
going back to the Chairman's point about locational analysis.
If we have two offices in the wrong place, it may be that we would
close two and open a new one, and try to get it in the best retail
position for that area. That is why your point about talking to
Postwatch in this kind of strategic consultation is very important.
If it is going to be serious, then we do have to take the consumer
view about getting it right. If you are asking if there will be
a net increase in numbers, I do not think there will be. If we
are talking about getting post offices in the best place, yes,
that is what we are going to try and do. That is why it will take
us some time to get there, because it will change from area to
area and town to town.
31. We will not see an increase but we will
see a reduction, but you will not say how many.
(Mr Roberts) To be perfectly fair, yes, that has got
to be the answer.
32. Can I just move on to the Universal Service
Obligation that everybody holds up as what we expect to see, and
put this to you: I believe that Royal Mail is a quality service,
and a service that is well respected; but are you preparing to
reduce that service offered by Royal Mail to the levels in Consignia's
(Mr Roberts) The only area at the moment where, again,
we have started to consult with Postwatch, Postcomm and want to
run pilots on, which could be seen as something like that, is
where we are talking about the possibility of delivering once
in the mornings, as opposed to twice. That is very much in line
with the licence and is also in line with what happens throughout
the rest of Europe and most developed postal administrations.
They only do one delivery, because the second delivery is less
and less economic; you spend about 30 per cent of the costs for
4 per cent of the mail. That is about the only place where we
are looking to get closer to the licence. The other things that
are in the licenceunless anybody wants to correct mewe
have no plans to reduce towards the licence, which is the basic
33. So all that we expect of Royal Mail at the
moment will continue with the exception of second delivery?
(Mr Roberts) That is right.
(Mr Sweetman) I am just going through the list. Currently,
we aim to complete delivery by 9.30 and that will be relaxed into
a single delivery throughout the morning.
(Mr Roberts) That is the only thing.
34. Another area of concern is that at the moment
we benefit from having at least two collections. Will that continue?
That will not be reduced to one in certain areas, will it? Will
we see a pepperpot of service where some areas will still see
regular collections but other areas will not?
(Mr Roberts) No, there is no question of any area
not having regular collections. What has happened is that in some
places the 8 am collection, the very earliest collection of the
day, normally in town areasin some cases we have not made
that collection or have ceased that collection, because there
is nowhere for that mail to go. What happened in the past is that
we made an early collection because the mail had to be sorted
very early, to get it out of post offices to collect and therefore
get there the next day. As automation has come in to the processing
centres, and we therefore do it quicker, you do not need to collect
as early. There is no impact on service to the customer; the mail
still gets out of the main processing centre the same day; and
where we do not need to collect it, in certain places we have
ceased that collection. There is no plan at all to stop having
regular collections of the pattern that I think you are alluding
to. There is no great policy to try and cut collections back to
one a day, for example.
35. What about Saturday collections?
(Mr Roberts) No change.
36. Why not?
(Mr Roberts) Because on Saturday and Sunday we do
collect and we do get some of the mail forward. You also get away
from the enormous peak on Monday morning because that mail is
then in the office to be handled.
37. What about Saturday deliveries?
(Mr Roberts) There is no plan to change Saturday deliveries.
38. Although the workers would like a five-day
(Mr Roberts) Yes, they would, and one of the things
that we can do, Chairman, going through this single delivery in
the morning, is that we believe we can create five-day weeks,
although it may be an attendance over six days because your day
off may not be Saturday; but five-day weeks for virtually all,
if not all, delivery postmen.
39. What about junk mail only on Saturday?
(Mr Roberts) Are you suggesting we do it or not?


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They're often toothless, carry big sticks and like nothing more than a all-out bloody brawl. But that hasn't prevented hockey players from scoring with hot Hollywood starlets, top models and pop stars since, well, the dawn of the Zamboni. And we can add another beauty-and-the-bruiser pairing to the list of hot hockey wives. Just this week, The Post's Richard Johnson reported that former New York Rangers star Sean Avery, 33, got engaged to supermodel Hilary Rhoda, the 26-year-old face of Estée Lauder. The gorgeous brunette will have good company at any NHL reunion. Here's a look.
Carol Alt and Ron Greschner
Dubbed "The Face," supermodel Carol Alt married Rangers defenseman Ron Greschner in 1983. The Blueshirt and the SI swimsuit model parted ways in 1997. (Greschner wanted to have children, and she wasn't ready.) Things turned icier in 2008, when Alt filed a lawsuit against her ex, saying he cheated her out of profits from investments. Greschner, 58, now lives with his wife, Lori, and their five children, while Alt, a 52-year-old cancer survivor is a raw-food disciple and lifestyle guru.
Kim Alexis and Ron Duguay
They both enjoyed flowing locks and have graced the pages of magazines (Sports Illustrated for Alexis, Interview magazine for Duguay). Alexis, then an elite model, met the spotlight-loving, Studio 54-hopping playboy Ron Duguay on a modeling shoot and married the Ranger in January 1993. It was a second marriage for both the former model, 53, and the 56-year-old center who was famous for not wearing a helmet. The pair, who each have two children from previous marriages, have one son together.
Janet Jones and Wayne Gretzky
The "Great One" and the "Flamingo Kid" actress, now both 52, met on "Dance Fever" in 1984. But they didn't get together until three years later, after running into each other at an LA Lakers game. The pair married in Edmonton, in 1988, and it was dubbed "The Royal Wedding" by the Canadian press. They spent a reported $1 million on the wedding — a whopping $40,000 for her gown alone. A month after their nuptials, Gretzky was traded from the Edmonton Oilers to Los Angeles Kings, a move many blamed on Jones, who they said was looking to further her acting career. They have five children, including Maxim favorite Paulina Gretzky, who is engaged to professional golfer Dustin Johnson.
Elisha Cuthbert and Dion Phaneuf
When the Toronto Maple Leaf took up with the Canadian "Old School" actress, Cuthbert's ex, Sean Avery, then with the Dallas Stars, remarked that Phaneuf had his "sloppy seconds." The NHL suspended Avery for six games, and it resulted in Dallas cutting ties with the mouthy iceman. But the drama has subsided for the pair, who married this summer in an elaborate ceremony on Prince Edward Island, where Phaneuf has a waterfront vacation home.
Hilary Duff and Mike Comrie
The star of Disney's "Lizzie McGuire" met the Canadian-born former New York Islander on a 2007 flight to Idaho, where the pair were headed for a vacation with a mutual friend. They began dating immediately, and the former kid actor has said she read "Hockey for Dummies" to get up to speed on his profession. The 26-year-old put that knowledge to good use, becoming a fixture at Comrie's games until the 33-year-old retired in 2012 after being plagued by hip injuries. The pair married in 2010 in Santa Barbara, Calif., and have a son Luca Cruz Comrie, who was born in the spring of 2012.
Carrie Underwood and Mike Fisher
The country cutie was introduced to Fisher in 2008 through her bass player, who thought they'd get along. While Underwood, who won "American Idol" in 2005, was skeptical of falling for a Canadian hockey player, she agreed to meet Fisher, who was then playing for the Ottawa Senators. They were immediately besotted. They married in 2010 and Fisher, 33, was traded to the Nashville Predators. Passionate Ottawa fans blamed Underwood, 30, and one radio station there even banned her music.
Candace Cameron and Valeri Bure
She was the star of "Full House" and younger sister of teen heartthrob Kirk Cameron. He was a Russian hockey star and younger brother of an NHL Hall of Famer Pavel Bure. They met through Cameron's "Full House" co-star Dave Coulier at a charity event. Bure, 39, who played 10 seasons in the NHL, married the pretty 37-year-old former child star in 1996, and they have three children.


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Jaglavak,Prince of Insects
A Western visitor describes the Mofu's ancient alliance with this roaming red ant.
Being Queen
Nature's queens—among ants, bees, naked mole rats, etc.—have it made. Or do they?
Bugs You Can Eat
Fried dragonflies. Greasy tarantulas. Fat, juicy witchetty grubs. Find out what they taste like here.
Amazing Ants Game
Match eight ants—the trap jaw and honey pot among them—to their unique behaviors.
Watch a Preview
TV Program Description
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text:
These six inch plastic footballs come in 16 sporty colors and feature authentic detailing and a
durable lightweight construction.
Imprint your team logo or sponsor on one or two sides.
The optional stripes come in five styles - standard, paw prints, stars, win and stars and dollar signs. Design your own custom stripe for a completely unique style. Made in the USA.
Features & Options:
• Great hand-out at sports events or sports promotion.
• 5 different standard stripes options.
• Custom stripes available.
Imprint Areas:
Current Reviews: 0


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Qompendium is an evolving and ever-changing platform for philosophy, art, culture and science, represented by a series of print publications: magazines, books and monographs. Furthermore, it is enriched by a gallery concept, a work shop and a fast-moving online portal.
Jimmie Durham developed his Obsidiana project over the last two years, his multifarious practice spans from drawing, sculpture, installation and video to performance, literature and poetry.
Showing until February 6, 2010


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- John Mello gave a presentation on Tips and Tricks learned from the 2013 Scripting Games, a copy of his presentation and scripts can be obtained here
- Various group members contributed to a Script and Tell, scripts and participant names are forthcoming.
- A recording of the meeting is available on our YouTube channel, please note that the recording ends about 5 minutes before our meeting was done.
PhillyPoSH 08/01/2013 meeting summary and presentation materials
Aug 12, 20130
Comments are closed.


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What a perfect way to celebrate Spring.
I made these mini cupcakes on the weekend ~
iced them in mixed pastel shades,
then decorated them in sprinkles and sparkles.
I filled the house with Spring flowers and blossom off the fruit trees.
The sun shone in the open windows and suddenly there was a spring in my step
and a smile on my face .....
Spring is here!
Melissah xox
Photos & styling by me | Coastal Style
Check out Coastal Style on Pinterest


text:
Take your business to the next level. Let me provide you the following services to market your business for success!
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Chaka Fattah is Senior Member of the House Appropriations Committee. This committee is responsible for setting spending priorities of over $1 trillion in annual discretionary funds. Congressman Fattah is Ranking Member on the Subcommittee on Commerce, Justice, Science and related agencies (CJS). The Subcommittee on CJS oversees close to $70 billion in discretionary spending. Fattah also sits on the Energy and Water Development Subcommittee. Fattah is Co-Chair of the Congressional Urban Caucus, a bipartisan group of 57 Members representing America's metropolitan centers. These Members work collaboratively with other stakeholders to address the unique challenges facing America's urban communities.
Fattah – a longtime leader on urban and educational policy – created GEAR UP (Gaining Early Awareness and Readiness for Undergraduate Programs), which has contributed nearly $2 billion toward the educational advancement of low-income students. Now the largest pre-college awareness program in our nation's history, GEAR UP has prepared millions of students from America's inner-cities not only to enter college, but to succeed once there.
Fattah also created the Fattah Conference on Higher Education, which over two decades has made over $33 million in scholarships available to put minority students into graduate school.
He created CORE Philly, the nation's first scholarship program designed to provide college scholarships to every high school graduate from a given city. Once named by Time Magazine as one of America's 50 most promising leaders, Fattah has lived up to that promise – leading the fight to provide quality housing to low income families, leading the fight to educate low income students across America, joining the fight to deliver discounted oil to impoverished families, and leading the fight to put the best American leaders in place.


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You're expecting something with an itchy sense of funk, just as hyperactive as it is hilarious. It's Flea of the Red Hot Chili Peppers, right?
Not exactly. In fact, usually not at all. Still, his new EP Helen Burns ends up being just as much fun, though in a more cerebral way.
"333," the opener, begins with a ruminative series of instrumental runs — surging horns, bubbling bass, trickling electric piano — straight out of turn-of-the-1970s Miles Davis and In a Silent Way. Slowly, Flea's bass figure begins to gather momentum, and as it does, a lonely trumpet moves to the fore. The rhythm then continues to hurtle faster and faster until it becomes a mechanical whir, morphing eventually into a scronky dance beat. In this hyper-kenetic new world, everything moves at a blinding pace — until, well, it doesn't anymore, as "333" descends into a white noise accompanied by an empathetic acoustic piano.
And that's just the opener. Breathlessly, you realize there are five more tracks to go.
From there, Flea makes a dramatic turn toward much more contemplative textures and emotions: "Pedestal of Infamy" delves into an offbeat jazz-inflected melancholy, while "A Little Bit of Sanity" explores a kind of dance trance. The title track again opens with a raw-boned piano signature, with a devastatingly fragile vocal from Patti Smith to follow.
It's with no small amount of anticipation that "333 Revisited" arrives, and Flea does not disappoint — taking the song and turning it completely inside out all over again. Finally, there's "Lovelovelove," with its weird synthesizer paroxysm and billowing vocal outro from the Silver Lake Conservatory's choir. The song ends like a question mark, with a deeply nostalgic harmonica that recalls another period-piece sound: Steve Wonder.
Forget what you think you know about Flea. He's traded socks on his private parts for something deeper, more meaningful. And he's giving all of the money away, to boot.
Helen Burns, a benefit project for the community-based non-profit Silver Lake Conservatory music school, is available for download at the conservatory Web site through August 9, 2012. Donations of any amount are accepted. After that, the EP will be available through all the usual digital retailers. A special signed edition of the album, pressed on 180-gram vinyl and accompanied by a bass string played by Flea on tour, is also for sale at the above link for $75 — with all proceeds going to the conservatory.
[amazon_enhanced asin="B0054N73EY" container="" container_class="" price="All" background_color="FFFFFF" link_color="000000″ text_color="0000FF" /] [amazon_enhanced asin="B0000C1733″ container="" container_class="" price="All" background_color="FFFFFF" link_color="000000″ text_color="0000FF" /] [amazon_enhanced asin="B0000DZEE3″ container="" container_class="" price="All" background_color="FFFFFF" link_color="000000″ text_color="0000FF" /] [amazon_enhanced asin="B000002LQR" container="" container_class="" price="All" background_color="FFFFFF" link_color="000000″ text_color="0000FF" /] [amazon_enhanced asin="B00000J7JO" container="" container_class="" price="All" background_color="FFFFFF" link_color="000000″ text_color="0000FF" /]
Here's a look back at our recent thoughts on the Red Hot Chili Peppers. Click through the titles for complete reviews …
JOHN FRUSCIANTE – LETUR-LEFR (2012): A millennial amalgam of aerated, early 1980s-inspired electronics, soaring R&B vocals and gritty hip hop realism. You were expecting, like, guitar? Not so much on the former Red Hot Chili Peppers axeman's Letur-Lefr, a progressive synth-pop surprise. Instead, Frusciante delves deeper into sounds he's claimed as influences for years like Depeche Mode, New Order and the Human League, but with new wrinkles courtesy of soulful wailer Nicole Turley (aka Frusciante's wife) and RZA — the Grammy-winning producer/MC from Wu-Tang Clan.
RED HOT CHILI PEPPERS – I'M WITH YOU (2011): Though they often play with a familiar steely aggression, the Red Hot Chili Peppers seem nevertheless to be rounding the corner into middle age. I'm With You, the band's first project since the 2006 double-album Stadium Arcadium, is often focused on departures — of youth and of old friends, perhaps a direct reaction to the exit of guitarist John Frusciante. The longest layover in band history, clearly, gave them time to think. Still, this being the Red Hot Chili Peppers, and thunderous bassist Flea being, well, thunderous on the bass, you'd expect most of these ideas to be buried deep in the group's trademark whomping frat-boy funk, right? Not so fast. This Rick Rubin-produced efforts ends up as the most layered, complex offering in a Peppers' catalog dating back almost three decades.
RED HOT CHILI PEPPERS – GREATEST HITS (2003): The Chili Peppers is one of those bands that I resisted. They were getting airplay from Mother's Milk ("Higher Ground", no doubt) and I just did not get it. Then Blood Sugar Sex Magik came out. This was the Peppers' London Calling, their Dark Side Of The Moon (and hopefully not their Frampton Comes Alive). The funk was undeniable: killer guitar riffs and powerful in-the-pocket drumming, all anchored by Flea's kinetic and soulful bass. So one day at work I'm listening to BSSM and a co-worker asks me if I've heard the 'real' Chili Peppers. He offers up his LP copies of Uplift Mofo Party Plan and Freaky Styley. Cripes, this stuff is nuts!
Nick DeRiso
Latest posts by Nick DeRiso (see all)
- Nick DeRiso's Best of 2015 (Rock + Pop): Billy Gibbons, Toto, Death Cab for Cutie, Joe Jackson - January 18, 2016
- Nick DeRiso's Best of 2015 (Blues, Jazz + R&B): Boz Scaggs, Gavin Harrison, Alabama Shakes - January 10, 2016
- Nick DeRiso's Best of 2015 (Reissues + Live): John Oates, Led Zeppelin, Yes, Faces + others - January 7, 2016


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Painting (Interior and Exterior) Contractor
: Crane and Rigging at Brown Technical
: 2220000049550
: Online Course
Find a RIGGING Class
Looking for the classroom experience? Brown offers a direct way to book any NCCER class around the country through us. We will locate the class closest to you. Click the link to get started.


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Paul O'Grady to write Cilla Black's biography
- Bang Showbiz
- 15 April 2016
Paul O'Grady has been asked to pen Cilla Black's biography because they shared an unbreakable bond before her death
Cilla Black's family want Paul O'Grady to write her biography.
The 60-year-old star was devastated when his close friend passed away after suffering a stroke last year, and the late 'Blind Date' host's son and manager, Robert, is keen for him to share their stories with the world.
Paul said: "Robert said, 'You're the only one we want to write a book about my mum because we know you'll do her justice.' I've got a wealth of Cilla stories - all the people we met, Yoko, Ringo, all of them."
But the 'Animal Orphans' host has currently got his hands full with another project - restoring a vintage caravan.
He said: "I'm restoring a gypsy caravan. It's a labour of love, but it's gorgeous. It's 150 years old and used to hold a family of six. It's got a stove in it and I've slept in it loads of times. A guy who worked for me came in one morning and said, 'You've got five bedrooms and a big kitchen and you're living in a gypsy caravan.' "
Paul recently travelled to Borneo for 'Animal Orphans' and almost turned his back on his TV career after falling in love with a one-year-old orangutan orphan named Archie.
He admitted to HELLO! magazine: "I was this close to saying, 'I'm not coming back, I'm going to stay with Archie.'
"You get so attached. I'd have cancelled my flight and worked as a volunteer for a few months.. It's heartbreaking to see the baby orangutans and I thought, 'I can't leave you.' But I realised I had to be professional and go home - I had work to do. I adopted him and will definitely go back."


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Spring has truly finally arrived here. The weather is pretty nice and the flowers and trees are in full bloom. I decided to create a Spring Goddess to celebrate this time of year.
I started out with 4 colors of acrylic paint and blended them together.
Next I drew my goddess out onto Gessoed deli paper. I could have drawn her right onto the background, but was afraid that the acrylic paint would be a bit hard to cover completely. I then cut her out, adhered her to my page, and added in her hair with some brown, red, and white acrylic paint.
I then used some painted deli paper and some monprinted paper form the Geli plate to die cut lots and lots of flowers out of.
Next I inked up the edges of the paper flowers and drew around the edges of the deli paper flowers. This made them pop out a bit more. I then layered then all together and added a pearl dot to the center.
Lastly I added in my saying with paint markers and pens.
I am submitting this to the Simon Says Die Cut Challenge. As always thank you very much for stopping by. I hope you are enjoying this time of year wherever you are.


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Headstone for John W. Kidd (son of George C. Kidd and Mary Ann Wright Kidd) b. 1836, d. 1904. and
Rebecca Mentzer Kidd (also spelled "Mintzer" or "Mincer"). b. 1837 d. 1922. Stones are in Hope Cemetery, Salem, Columbiana Co., OH. The headstone is next to the headstone for John's father George C. Kidd and mother Mary Ann Wright Kidd.
Contributed on 7/20/10 by m_cargo
Email This Contributor
Record #: 123833
On this site you can upload gravestone photos, locate ancestors and perform genealogy research. If you have a relative buried in Ohio, we encourage you to upload a digital image using our Submit a Photo page. Contributing to this genealogy archive helps family historians and genealogy researchers locate their relatives and complete their family tree.
Submitted: 7/20/10 • Approved: 7/20/10 • Last Updated: 8/13/15 • R123833-G123831-S3


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It has been 10 years since SNK Playmore released Metal Slug X and to celebrate it is releasing a new game for the PSP entitled Metal Slug XX.
Metal Slug X was released in March 1999 so SNK are a few months behind the actual anniversary. That game was a revised version of Metal Slug 2 for the Neo Geo MVS and fixed problems such as slowdown, added new weapons and items, rearranged enemies in levels, and generally made the game more difficult than the original it was based on.
For this latest update we can expect to see the following:
- Seven levels with multiple paths through each one
- Ad-hoc play allowing you to team up with a friend
- Combat School – 70 mini-game missions with new "Demon King" highest rank
- All the usual playable characters are present plus Ralph and Clark from King of Fighters
SNK Playmore has also decided to include a rather unusual bonus item when you buy the game – some underwear. Whether that's with every game, or just a special edition, it's sure to be popular with fans who'll choose to hide them away as collector's items rather than ever wear them.
Japanese gamers can expect to play the game on December 23rd with no word on a released outside of Japan yet.
Read more at Andriasang.com
Matthew's Opinion
Metal Slug is one of the most enduring 2D game series there is managing to still get updates and re-releases even today. The simple gameplay paired with gorgeous 2D visual and "one more go" appeal still works and I'm glad to see the series getting updated again.
The other good thing about Metal Slug is you don't need to read any text to play it so even if this game doesn't see a release outside of Japan an import is well worth the effort. Lets hope Sony do plan a release though, and don't just limit it to the PSPgo. I'd actually like to see this game on the PlayStation Network next to other gorgeous looking 2D games like the forthcoming PixelJunk Shooter.
I'll be pre-ordering this game for an import and if I manage to get the underwear I'll be sure to post an image.


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Pilot Flying J Truck Care's facilities offer standard commercial truck services and roadside assistance, servicing retail and national account customers. Our Service Centers are staffed with ASE and TIA certified Technicians equipped with the right tools, products and parts to get you back on the road quickly, safely, and feeling like you made the right choice. For Roadside Assitance Call 888-997-1034.
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The Massachusetts Institute of Technology provides free access to three of its computer programming courses. These include Introduction to Computer Science and Programming, Interpretation of Computer Programs and Practical Programming in C and Structure.Continue Reading
Codecademy is a free online learning platform that offers multiple programming courses. Some of these include HTML & CSS, JavaScript, Ruby and Python. The site also provides practice projects, such as Animate Your Name and Sun, Earth and Code.
Informit.com offers three free online books that provide instructions on how to use Java, Visual Basics 6 and Visual C++ 6. The books include code examples, quizzes and other activities.Learn more about Internet & Networking