text:
Stephen Robinson says Jake Hastie and Curtis Main are starting to provide his Motherwell side with firepower after the 3-0 victory over Livingston on Saturday.
A blistering first 20 minutes rewarded the hosts with a fourth consecutive Ladbrokes Premiership win - while consigning Livingston to a fourth league defeat on the trot.
Three goals inside the first quarter of the game, a first since November for striker Main and a brace from 19-year-old winger Hastie, set Well up for the three points which pulls them up to joint-eighth.
And Fir Park boss Robinson was quick to credit Hastie after his return last month from a loan spell with Alloa.
"The quality at the top end of the pitch is the big difference in what we have now and before Christmas," said Robinson. "Jake Hastie is like a new signing."
Robinson also recognised the thankless role carried out by lone striker Main as he added: "I am delighted Curtis got his just rewards with a goal.
"He has a lonely job where he has to scrap and fight but he holds up the ball well for others. He doesn't hide and perhaps fans don't appreciate the job he does."
Conversely, Lions boss Gary Holt was critical of his players for not working as a team as they attempt to recover the terrific form shown earlier in the season.
Despite creating some good chances between Motherwell's strikes, in the end the visitors were comfortably beaten by a three-goal margin for the second consecutive week.
Holt added: "We have to get back to the basics. Working collectively got us the success we have already had this season.
"As the manager I give people instructions and a game plan to carry out and if it goes wrong then I'll turn round and say I've made a mess of it.
"But if the players go away from what we are doing or how we approach the game then maybe it is a bit of overconfidence and some thinking we can do better rather than sticking to what we are good at.
"I've said to the players it's a man's game, it's a harsh world. It's an individual sport where we look after each other but it's collective in how we achieve things.
"So we dust ourselves down, get on with it and look ahead to another game (against Hearts at Tynecastle) in midweek."


text:
WHO Recognizes Success Toward Polio Eradication On World Day
WHO Regional Office for Europe: World Polio Day celebrates history in the making
"Thanks to the widespread use of safe and effective vaccines, poliomyelitis (polio) is expected to become the second human disease ever to be eradicated (after smallpox). Only 20 cases of wild poliovirus have been detected so far this year in the three remaining endemic countries (Afghanistan, Nigeria, and Pakistan). World Polio Day, on 24 October, celebrates this progress and the people who make it possible by getting their own children vaccinated and those working to reach every last child until no child's future is threatened by the crippling impact of this disease…" (10/23).

subset: commoncrawl


text:
Beaufort Co Schools hired revoked Georgia teacher who allegedly asked a student for nudes
The S.C. Department of Education suspended the certificate of a former Battery Creek High School teacher last month after learning the teacher's Georgia certificate had been suspended because he allegedly asked a student for nude photos, according to officials.
Ryan Jackson's teaching certificate was under review by the Georgia Professional Standards Commission when he was hired as a special education teacher at Battery Creek High School in August 2018, according to documents from the commission.
The Beaufort County School District said it did not find any "red flags" during Jackson's hiring process, but a quick Google search by district staff would have produced at least two articles about the allegations made against him in November 2017.
Jackson's hiring raises questions about the district's system for checking the backgrounds of potential hires and the level to which the district investigates employees before allowing them to work with students.
In March 2018, after concluding that Jackson "exchanged inappropriate communications with a 17-year-old female via Facebook Messenger and video calls," the commission decided to revoke Jackson's teaching certificate. Jackson appealed that decision and a settlement agreement to suspend his license was made about a week after he was hired by the Beaufort County School District in August 2018.
The district had no knowledge of the allegations made against Jackson nor the status of his Georgia teaching certificate when he was hired, according to district spokesperson Jim Foster.
Jackson had clean references, clean interviews, a valid South Carolina teacher's license and no entries in the national criminal background databases, according to Foster.
Yet even if the district had been aware of the allegations before hiring Jackson, "the mere existence of an investigation doesn't mean a person can't be hired," Foster said
The school district does not check news coverage nor the social media accounts of prospective hires, but after this incident, it is going to "look into it," Foster said Tuesday.
In mid-September 2018, the S.C. Department of Education learned about Jackson's Georgia suspension and the school district terminated him, according to a disciplinary action report filed by department of education.
The state Department of Education suspended his South Carolina teaching certificate on Jan. 8 for six months due to his failure to "disclose the Georgia investigation and suspension," the report states.
Jackson allegedly made his advances via Facebook
Jackson previously worked as a teacher at Wilkinson County High School in McIntyre, Ga., where he also served as the school's assistant boys basketball coach, according to The Macon Telegraph.
On Nov. 17, 2017, Jackson resigned from his position after a student's grandparent filed a complaint against him, which alleged there "may be some inappropriate messaging by way of text between Coach Jackson and a student," The Telegraph reported.
The 17-year-old female student later told Wilkinson County Sheriff's Office investigators that Jackson asked her over Facebook Messenger for nude photos while they were at school and asked her to let him watch her "play with herself" on a video chat, according to the Georgia Professional Standards Commission's case summary.
The student also told investigators that Jackson repeatedly asked her when they were going to have sex, the case summary said.
Jackson admitted to investigators that he communicated with the student via Facebook Messenger and that he later told her to delete their messages.
Although he denied asking the student for nude photos and asking her to let him watch her masturbate, a polygraph test "revealed that he was being deceptive," the summary stated.
Investigators were unable to recover the deleted messages, so Jackson was never prosecuted due to lack of evidence, according to the case summary.


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How many time Wes? How many times will you do something Clump? How many times!!
Kicking the ball straight at one of their players!! why did you do that? Giving away penalties and other clump things thats are Wes.
Similar Threads:
I'm sure he meant it.
Infact, i'm sure its his fault everything what bad happens at Forest is his fault.
he mis controlled and toe punted it at another player.Originally Posted by Angel's Eye
im sorry but it is his fault hes fucking crap end of.
I like your use of the word clump as an adjective.
I always thought of it as a noun.
Talk to me, Goose.
to of meant it he would of had to think! Wes does not think.Originally Posted by Angel's Eye
Morgan is a forest fan, like he'd actually mean to make the mistakes he does, give him a break, its a 11 man team for god sake!
Give the guy a break. Things aren't going well, if you've got nothing better to do that be abusive I'm sure most people would rather you just kept quiet. Can't you try and support your team?Originally Posted by VanHooijdonk
Get that idiot out of our club.
The guy is shocking. Been saying it for ages.
I said before the season started he would get found out in this league. If i can see it why cant caldo?
One of our best players last season is now "fucking crap"?Originally Posted by VanHooijdonk
Get a grip.
So Morgan's allowed to make mistakes and get stupidly sent off, but Andy Cole's not allowed to shoot wide?Originally Posted by Jaybo
I think you're being slightly hypocritical.
Every single one of the players should take some responsibility for the defeats but we need to get behind them on Tuesday to spur them on. It's not looking good, though. I have to admit.
Originally Posted by cenobite
So it's a team effort yet it's all Morgan's fault that we lost when he accidentally kicked the ball straight into one of their players' feet?
What about Cole fluffing it in front of goal? *That would have at least given us a draw.
Just for the record, can you quote me saying Coles not allowed to shoot wide?Originally Posted by Jonathan
What he saidOriginally Posted by cenobite
It's alright, Plymouth is his bogey team. He always does something silly against them. Also, if it's refering the red card, he didn't lose us the game did he?
That aimed at me, Liz?Originally Posted by Lizardinho
I said it's the team's fault. I was just pulling Jaybo up for blaming Cole alone.
You know what I mean, smart arse.Originally Posted by Jaybo
Originally Posted by Angel's Eye
Exactly right. Give it a rest.
It was a fifty-fifty tackle, how is it stupid?Originally Posted by Jonathan
Not really, Jonathon.
Let's call it quits, mate, i'm just a big follower of Wes Morgan and get protective when he gets all of the blame on him, Andrew Cole is not my favourite player either, so i'm just expressing my opions, maybe they are abit hasty. *:P
No, sorry, it does read like that but it was aimed at Lucy1989. *Originally Posted by Jonathan
I was agreeing with you Jonathan - it's not just one person's fault. *
The timing of it. last minute of a match we've already lost and already carrying a booking.Originally Posted by Angel's Eye
That's fine with me. As long as people are in aggrement that all 11 (13 including subs) were to blame today.Originally Posted by Jaybo
Don't get on at Lucy.
She's 19, which means people will always defend her.
I barely listened to the game today. The Grand Prix qualifying was on, which was much more exciting.
In my personal opinion the back 5 of Breckin,wilson and Chambers as centre backs and lynch and bennet as full backs would be the best we could do at the minute.
Morgan has been a liability for a while now and always looks like he needs too shed a few pounds... he's also got no pace and is screwed when he faces any striker with pace.
You cant blame Wes for today as they were all S**T!
There were too many mistakes made during today's game that it's unfair to single out any one particular player.
Without seeing the tackle it's hard to determine how 'clumpish' it was. Had Wes not made the tackle then it's likely that Plymouth would have scored anyway.
'Intelligence without ambition is a bird without wings' - Salvador Dali 1904-1989
I think 'odd' is a good thing. Oddness shows originality, uniqueness and a desire to be different from the masses. Oddness is, maybe, only deemed 'odd' by the majority who are considered less odd but only by their own blinkered observations and understanding. Oddness should never be criticised but be encouraged to nurture, develop individualism and to explore the mind rather than conform to expectation and 'normality'. Many of the world's greatest works of art and prose were born from those minds many considered to be 'odd'.
So you want too offensively limited left footed wing backs? How exactly are we going to score?


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Her big, full breasts dangled with each guest of my set cock into her profile. Kissing her gorgeous lips, hugging her, dependent her. Michelle also has very nimble mongolian eyes that always met with happiness.
I woke up the next morning, slipped out of bed, and made my way to the kitchen. I made a pot of coffee, and sat thinking about what I had done to my daughter. I thought to myself, "How could I have done that to her, my flesh and blood, the light of my life, the reason I live? And I took advantage of her, I made love to her. They had been running around the house all weekend wearing nothing but small shirts, and panties or very small, sexy string bikinis. I was hard day, and night watching them. One very nice day, they were sunning themselves by our pool.
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|CRAY INC filed this Form 10-Q on 10/30/2018
|Entire Document
The following data presents the Company's operating segment revenues disaggregated by primary geographic market, which is determined based on a customer's geographic location (in thousands). Regions represent Europe, the Middle East, and Africa (EMEA); Asia-Pacific and Japan; and the United States, Canada, and Latin America (Americas). Revenues were increased by $0.5 million for the three months ended September 30, 2018 and reduced by $0.6 million for the nine months ended September 30, 2018 related to hedging gains and losses which do not represent revenues recognized from contracts with customers.
The Company's remaining performance obligations reflect the deliverables within contracts with customers that will have revenue recognized in a future period (this may also be referred to as backlog). Due to the nature of the Company's business and the size of individual transactions, forecasting the timing and total amount of revenue recognition is subject to significant uncertainties. As of September 30, 2018, the Company has an aggregate of $615 million in remaining performance obligations stemming from a mixture of system contracts with their related service obligations and other service obligations. Included in this balance are $0.6 million in losses resulting from hedged foreign currency transactions, which offset the related increase in revenue from currency fluctuations. These gains will be reclassified from accumulated other comprehensive income to revenue in the period the related transactions are recognized as revenue. These obligations are anticipated to be recognized as revenue over approximately the next six years. The Company estimates that about 60% of these obligations are expected to be recognized as revenue in the next 18 months, with the remainder thereafter.
Note 2— New Accounting Pronouncements
In May 2014, the Financial Accounting Standards Board (FASB) issued Accounting Standards Update No. 2014-09, Revenue from Contracts with Customers: Topic 606 (ASU 2014-09) to supersede nearly all existing revenue recognition guidance under GAAP. The core principle of ASU 2014-09 is to recognize revenues when promised goods or services are transferred to customers in an amount that reflects the consideration that is expected to be received for those goods or services. ASU 2014-09 defines a five step process to achieve this core principle and, in doing so, it is possible more judgment and estimates may be required within the revenue recognition process than required under prior GAAP, including identifying performance obligations in the contract, estimating the amount of variable consideration to include in the transaction price and allocating the transaction price to each separate performance obligation. The new guidance also requires additional disclosures and several terminology changes, such as amounts previously referred to as deferred revenue now being referred to as customer contract liabilities. The Company adopted ASU 2014-09 at the beginning of the first quarter of 2018 using the modified retrospective method. No cumulative effect adjustment was required to be recorded for this change in accounting as the Company determined the impact of the change to not be material. The comparative information for the three and nine months ended September 30, 2017, and as of December 31, 2017 has not been restated and continues to be reported under the accounting standards in effect for those periods. The effect of initially applying the new revenue standard had an immaterial effect on the Company's financial statements. Adoption of the new standard did not have a material impact on the Company's net loss during the first nine months of 2018. The Company expects the impact of the adoption of the new standard to be immaterial to its net income on an ongoing basis.


text:
presentation noun
1 of a gift or prize
ADJ. annual | official | special | farewell, retirement
VERB + PRESENTATION make
PRESENTATION + NOUN ceremony, dinner, evening, night the school's annual presentation evening
PREP. ~ to The president made a presentation to the businesswoman of the year.
2 informative talk
ADJ. formal | effective | slick | upbeat | business, sales | audio-visual, slide, video
VERB + PRESENTATION give, make
PRESENTATION + NOUN skills | software
PREP. ~ on Candidates have to give a short presentation on a subject of their choice.
You can also check Google Dictionary: presentation (English, 中文解释 )
This site is supported by Language Study of English, if please feel free to Send me an email.


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text:
Map of the Niagara River and Welland Canal
Color map of the Niagara River and Welland Canal in New York, and the province of Ontario in Canada. Map includes unidentified railway lines and locations of nearby towns and cities.
Identifier: NYSA_A3045-78_D47_Ni
Date (Original): 1890 - 1910
Language: English
Repository: New York State Archives
Source: New York State Archives. New York (State). Education Dept. Division of Visual Instruction. Instructional glass lantern slides, ca. 1856-1939. Series A3045-78, Call no. D47_Ni.
Rights: This image is provided for education and research purposes. Rights may be reserved. Responsibility for securing permissions to distribute, publish, reproduce or other use rest with the user. For additional information see our Copyright and Use Statement.
Related collectionsInstructional lantern slides (is part of)
Related Worksheets
Map of the Niagara River and the Welland Canal, c. 1900 (related Worksheet)
Related placesNiagara County (is associated with)
Ontario (is associated with)


text:
CAUGHT…AND RELEASED. That's right, if you aren't starting your weekend early, you're thinking about it…and we caught you! But don't worry, we won't tell anyone. Heck, we'll cover for you! Get out there today and tomorrow, as above average temps and calm winds will make this a weekend to remember on the ice! We've got some tips for hardwater C&R in today's Three Things, so you can harvest selectively!
(Photo: Harvesting selectively will help ensure plentiful (and big) fish in the future. Simonson Photo)
WEATHER (Bismarck Forecast):
Today: Fri 1/19 – Cloudy and mild – Hi 38, Lo 27, Winds L&V
Tomorrow: Sat 1/20 – Still nice – Hi 36, Lo 24, Winds W@7
SOLUNAR (Bismarck Times):
Sunrise: 8:19AM Sunset: 5:28PM
Moonrise: 9:48AM Moonset 8:14PM
Overhead: 2:58PM Underfoot: 2:35AM
Moon Phase: Waxing Crescent (6% Full)
EDGE HOUR: 9:30-10:30AM. Make it an elongated morning trip, as moonrise will help lift the bite while temps go up in today's Edge Hour.
THAT'S DEEP. Targeting fish in deep waters can cause stress when they're being reeled up to the surface, as their bodies cannot deal with the rapid pressure change. This may cause them to appear stunned upon release into an ice hole, or make them float on the surface of the water for a while. Either plan on keeping those fish to eat or target shallower populations.
CIRCLE BACK. Circle-style hooks for deadsticks and bobber set-ups reduce hooking mortality. Just make sure to keep the tension on for those runs under the ice. On the bright side, there won't be much for jumping or tail-walking to shake them loose after they're firmly stuck in the corner of the fish's mouth.
LIMIT AIR TIME. Photos with fish in chilly air temps can cause freezing of fins and gills. Keep picture time in low temperatures to a minimum to prevent damage to fish and limit exposure to really cold air if catch and release is the plan.
Stay Sharp!


text:
AXE White Label Antiperspirant Deodorant Stick for Men Signature Night2.7 oz
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text:
Dry Tropics Biodiversity Group Inc.
(inform, educate, enthuse, implement)
back to botanic garden main page
Castle Hill Quarry Botanical Garden, showcasing Townsville region plantscould be a very effective project, lots of quality planning will be required for it to be very effective. Our involvement is necessary if we want to ensure that the right outcome has any chance at all. DTBG have access to many valuable skills and insights that are not otherwise unavailable to a project like this. Our input can help to full set of pictures |
How's this for a (crazy?) idea….. (by Doug Silke)
The installation of a stunningly beautiful world class garden requires initially very stark cliffs/waterfalls/creeks/slopes/hollows that the added vegetation will soften. The best natural gardens should be divided into different "rooms", each room largely tantalisingly almost but not quite hidden from the other "rooms", providing places to explore along well graded tracks. Apart from showcasing vegetation/geology with history going back millennia, the historical involvement of man and residual historical artefacts always add value. The quarry site has all these attributes already.
General view of quarry, views, knoll
The Castle Hill Quarry is certainly a main access point from the south and west to Castle Hill walking tracks. It is centrally located to residents, and is easily accessed. Other housing developments are possible (though not all that likely) high up the sides of Castle Hill extending away from the quarry on both sides, but these do not greatly affect the site.
Castle Hill Quarry is the best location around for what could be a really world class garden. The potential of this site is accepted by several other people also… in my opinion it is the best by far.
It is a quarry reserve separate to the Castle Hill reserve. The council says it will never be quarried again, and is currently reserved for use for Shakespeare (and other dramatics) play presentations, and for recreational use.
The concept of promoting Townsville area plants has a lot of value as it promotes the Townsville area directly.
The planned installation of a native botanical garden in Anderson Park featuring North Queensland plants has a budgeted cost of about $6 million, and is very valuable. Even if our council's planners were aware of the contrasting beauty of the different Townsville area vegetation types and had confidence that they could be grown easily, the Anderson Park installation gains a lot from the inclusion of a more exotic feel. This feel is created by including collections from different areas… areas like the present Cape York collection. There is some scientific/horticultural/garden plant promotion value in having these more exotic native plants visible in Townsville, especially with TAFE and JCU Horticultural/Botanical departments nearby. But the presentation of some of our huge range of local species alongside these will never clearly draw the attention to our own equally spectacular plants.
However the proposed quarry garden, with it's cliffs/rocky creek beds/steep slopes/waterfalls/hollows as a backdrop for huge local figs and stark Hoop Pines has great potential for showing the dramatic beauty of the Townsville area plants. It could easily upstage many aspects of Anderson Park, thereby promoting Townsville even more.
It is far more appropriate to grow Townsville region's plants on slopes like those in the quarry. Most local plants grow naturally on slopes like these. But accessibility is also addressed since this site already has a maze (overgrown not easily seen) of well graded roads that will naturally form the basis of walking tracks.
to full set of pictures | back to botanic garden main page | top
The Townsville region plant concept also interfaces very well with the natural vegetation of Castle Hill alongside.
Only a little effort will be required to protect young closed forest plantings from fire since the area is naturally protected.
The council planners know that obtaining seed for the planned Anderson Park extension is probably fairly easy. Various North Queensland experienced collectors can obtain reliably identified seed suitable for planting here. But they may not be aware that collecting and growing ability is also available for plants within the Townsville region.
By using plants from the immediate Townsville region the introduction of weedy species just about cannot occur… or these plants would have been there now anyway. This avoids a potentially very large hidden cost.
Dry Tropics Biodiversity Group's role could be, to catalyse the work, to support and encourage the Council to achieve the required result, to assist others to produce the glossy proposal, to assist with obtaining grants, to find professionals to assist with the work.
Scope: very detailed extensive design done by contractors (experienced in local plants/their horticulture/garden design), incorporating magnificent asthetic design and plant habitat design. Obtain approvals from outside experts who are actually experienced in the field, arrange for contractors to carry out physical preparations (introduce water where and if required, introduce additional soil if required).
Chance of being able to proceed…. Very good…. About 5% (update, chances are now up to about 30%... things are going well)
To visit the quarry, park at the corner of Francis St, Echlin St. and Stagpole St, walk up the roadway towards Castle Hill, the Front Quarry only and surrounds are immediately evident. A little way further and the roadway climbs to enter a hidden valley where the main part of the quarry is found.
The Council may have prices that seem reasonable for making the cliffs sufficiently safe.
Doug Silke
Assistance from, Alan King.
More about: Castle Hill Quarry Botanical Garden, showcasing Townsville region plants| to full set of Quarry pictures | back to botanic garden main page | top
Please note that this project has great potential if done very well, but it is at a really critical stage now. There are three ways things could go:
1. Install a block of flats inside the quarry.
2. If we want just to revegetate it, it could easily look like a man made gash revegetated with plants the same as those all around Castle Hill, it would not be special.
3. Rush in and do a quick job, with plants that happen to be available, making a quick and cheap effort (costs are very limited) to improve the appearance from that of an industrial worksite. Without the real skills (money?) and effort, the project could fail to have real depth or excellent presentation. It could be actually be counter productive, it could misrepresent the beauty of our local region.
4. Install a really classy botanical garden
Just with magnificent, well planned, Queens garden like... Rockhampton Botanical Gardens like... plantings, but with a lot of differences too.... This proposal needs adequate roads and tracks, properly erosion controlled, with safe cliffs, but does not need any really expensive addons: buildings, kerbs and toilets. To be classy we do not just plonk plants anywhere, but we plan a great place. With plants that firstly fit into a consistent and powerful theme, secondly are carefully placed for great asthetics and thirdly are placed with consideration of the microclimate, for minimum maintenance. This site could have real depth for very little additional cost. The key factor is planning, the installation can then take quite a number of years to complete, look for long term impact. It would be: a beautiful place to simply relax, a starting place for walks onto Castle Hill, and a place to showcase Townsville Region's assets.
The Theme:
I believe that it is possible to really get across to people a bit more understanding of our wild ecology. To get across "a bit more understanding" would be a terrific achievement. We think the garden should be made up of examples of the main plant communities. These communities are naturally and obviously different, and they can be announced with simple signs. This is one of the easiest ways to simply introduce local regional ecosystems. Educating the public about ecosystems is a major part of environmental policy and practice with a strong insistence now upon Council involvement. Promoting the obvious beauty of the Townsville Region's bushland seems a lot better than promoting somewhere else. And Townsville has the necessary skills to do it.
Dry rocky slopes and creek closed forest (+/- Hoop Pines)
Forest She-oak forest (needs additional water)
Coastal "old dune" closed forest (needs additional water)
Bluegum forest (needs additional water)
Rainforest (needs additional water)
selected inland species, open woodland
Heathlands (very well drained & low nutrient)
Open woodland (already on the site now, not added)
possibly included for Quarry... vegetation types
not recommended for inclusion
Wetlands (additional water required)
Arid closed forest (+/- Hoop Pines)
Bare saltpans
Frontal dune and Beach She-oak open woodland
samphire vegetated saltpans
Eucalyptus/Melaleuca old dune open forest
Coastal rocky (Hoop Pine)
Open forest (wetter types, additional water required)
Castle Hill Quarry: "Imitating Saunders Beach Littoral Scrub" also featuring butterflies and birds. (a subsection of the full Quarry project above)top | back to botanic garden main page
A proposal for approval.
This work involves a portion of the flat area well below the Quarry proper, at the junction of Stagpole, Echlin and Francis Streets, West End. to full set of quarry pictures
After expressing our unsolicited proposal for the whole quarry site (see above), and our interest in participating in a "multiple use garden" project now, the council has suggested that we plan a fairly large area at the quarry " to see in part what we can manage to do".
At least a couple of our members love it. Other details of the proposal have been put together by a couple of members, we think that this planting is something that can excite and interest many of our members. It fits in with the current plan for the whole of Castle Hill. There is a risk of not obtaining funding, but we are pretty sure that it will fit in really well with any long-term plan for the Quarry site.
Planning started with great admiration for the tiny and highly valuable patch of well developed littoral scrub at the Saunders Beach lagoons, this planting is an attempt to copy the appearance of this vegetation type, generally copying the species range.
Planing continued with a track through the area to be planted. The view from the track and from the outside is carefully considered when positioning plants. It features some great local species that are also bird and butterfly attracting.
With council assistance, remove weeds, rip the area if required, ensure we have at least 30cm soil depth over the site, cover with green mulch and allow to age.
It is proposed that we seek the approval and involvement of local people in just the planting task, especially the two local primary schools and other children living locally. We can supervise work. This really does fits with our public education aim.
Planting is intended for September or so.
We can procure, grow on, and install trees. For some ecosystems no watering will be hopefully required after planting. To avoid disappointment we must plan to replace many vandalised plants.
Procure and grow on shrubs for planting some 12 months after the trees. Spread seed of many other shrubs. No watering hopefully required after planting. Again plan to replace many vandalised plants.
Subsequently consider whether to extend the area planted out for a more effective site.
top | to full set of pictures | back to botanic garden main page


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Nutrisystem Comparisons
The big wake-up call came when I finally decided to visit my primary care doctor. Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. The repertory of housekeeping instructions laid down by manuscripts like the Ménagier de Paris also include many details of overseeing correct preparations in the kitchen. This meal plan was exactly what I needed. Question first great info as I really need something kind of no Brainerd and ready. I take my frozen lunch with me to work and I can get more work done while losing weight! I received a restaurant guide used it twice already and a menu book that includes approved foods you can use to supplement your menu at the grocery store.
The entire household, including servants, would ideally dine together. To sneak off to enjoy private company was considered a haughty and inefficient egotism in a world where people depended very much on each other.
When possible, rich hosts retired with their consorts to private chambers where the meal could be enjoyed in greater exclusivity and privacy. Being invited to a lord's chambers was a great privilege and could be used as a way to reward friends and allies and to awe subordinates.
It allowed lords to distance themselves further from the household and to enjoy more luxurious treats while serving inferior food to the rest of the household that still dined in the great hall. At major occasions and banquets, however, the host and hostess generally dined in the great hall with the other diners.
However, it can be assumed there were no such extravagant luxuries as multiple courses , luxurious spices or hand-washing in scented water in everyday meals. Things were different for the wealthy. Before the meal and between courses, shallow basins and linen towels were offered to guests so they could wash their hands, as cleanliness was emphasized.
Social codes made it difficult for women to uphold the ideal of immaculate neatness and delicacy while enjoying a meal, so the wife of the host often dined in private with her entourage or ate very little at such feasts. She could then join dinner only after the potentially messy business of eating was done. Overall, fine dining was a predominantly male affair, and it was uncommon for anyone but the most honored of guests to bring his wife or her ladies-in-waiting.
The hierarchical nature of society was reinforced by etiquette where the lower ranked were expected to help the higher, the younger to assist the elder, and men to spare women the risk of sullying dress and reputation by having to handle food in an unwomanly fashion.
Shared drinking cups were common even at lavish banquets for all but those who sat at the high table , as was the standard etiquette of breaking bread and carving meat for one's fellow diners. Food was mostly served on plates or in stew pots, and diners would take their share from the dishes and place it on trenchers of stale bread, wood or pewter with the help of spoons or bare hands.
In lower-class households it was common to eat food straight off the table. Knives were used at the table, but most people were expected to bring their own, and only highly favored guests would be given a personal knife. A knife was usually shared with at least one other dinner guest, unless one was of very high rank or well-acquainted with the host. Forks for eating were not in widespread usage in Europe until the early modern period , and early on were limited to Italy. Even there it was not until the 14th century that the fork became common among Italians of all social classes.
The change in attitudes can be illustrated by the reactions to the table manners of the Byzantine princess Theodora Doukaina in the late 11th century. She was the wife of Domenico Selvo , the Doge of Venice , and caused considerable dismay among upstanding Venetians. The foreign consort's insistence on having her food cut up by her eunuch servants and then eating the pieces with a golden fork shocked and upset the diners so much that there was a claim that Peter Damian , Cardinal Bishop of Ostia , later interpreted her refined foreign manners as pride and referred to her as " All types of cooking involved the direct use of fire.
Kitchen stoves did not appear until the 18th century, and cooks had to know how to cook directly over an open fire. Ovens were used, but they were expensive to construct and only existed in fairly large households and bakeries. It was common for a community to have shared ownership of an oven to ensure that the bread baking essential to everyone was made communal rather than private. There were also portable ovens designed to be filled with food and then buried in hot coals, and even larger ones on wheels that were used to sell pies in the streets of medieval towns.
But for most people, almost all cooking was done in simple stewpots, since this was the most efficient use of firewood and did not waste precious cooking juices, making potages and stews the most common dishes. This was considered less of a problem in a time of back-breaking toil, famine, and a greater acceptance—even desirability—of plumpness; only the poor or sick, and devout ascetics , were thin.
Fruit was readily combined with meat, fish and eggs. The recipe for Tart de brymlent , a fish pie from the recipe collection Forme of Cury , includes a mix of figs , raisins , apples and pears with fish salmon , codling or haddock and pitted damson plums under the top crust. This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled ; pork was hot and moist and should therefore always be roasted.
In a recipe for quince pie, cabbage is said to work equally well, and in another turnips could be replaced by pears. The completely edible shortcrust pie did not appear in recipes until the 15th century. Before that the pastry was primarily used as a cooking container in a technique known as ' huff paste '.
Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly. New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook. In most households, cooking was done on an open hearth in the middle of the main living area, to make efficient use of the heat.
This was the most common arrangement, even in wealthy households, for most of the Middle Ages, where the kitchen was combined with the dining hall. Towards the Late Middle Ages a separate kitchen area began to evolve. The first step was to move the fireplaces towards the walls of the main hall, and later to build a separate building or wing that contained a dedicated kitchen area, often separated from the main building by a covered arcade.
This way, the smoke, odors and bustle of the kitchen could be kept out of sight of guests, and the fire risk lessened. Many basic variations of cooking utensils available today, such as frying pans , pots , kettles , and waffle irons , already existed, although they were often too expensive for poorer households. Other tools more specific to cooking over an open fire were spits of various sizes, and material for skewering anything from delicate quails to whole oxen.
Utensils were often held directly over the fire or placed into embers on tripods. To assist the cook there were also assorted knives, stirring spoons, ladles and graters. In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking. This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the nourishment.
It also gave skilled cooks the opportunity to elaborately shape the results. Fine-textured food was also associated with wealth; for example, finely milled flour was expensive, while the bread of commoners was typically brown and coarse.
A typical procedure was farcing from the Latin farcio , "to cram" , to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal. The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people.
Guidelines on how to prepare for a two-day banquet can be found in the cookbook Du fait de cuisine "On cookery" written in in part to compete with the court of Burgundy [44] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy. Food preservation methods were basically the same as had been used since antiquity, and did not change much until the invention of canning in the early 19th century. The most common and simplest method was to expose foodstuffs to heat or wind to remove moisture , thereby prolonging the durability if not the flavor of almost any type of food from cereals to meats; the drying of food worked by drastically reducing the activity of various water-dependent microorganisms that cause decay.
In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters. Subjecting food to a number of chemical processes such as smoking , salting , brining , conserving or fermenting also made it keep longer.
Most of these methods had the advantage of shorter preparation times and of introducing new flavors. Smoking or salting meat of livestock butchered in autumn was a common household strategy to avoid having to feed more animals than necessary during the lean winter months.
Vegetables, eggs or fish were also often pickled in tightly packed jars, containing brine and acidic liquids lemon juice , verjuice or vinegar. Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored.
Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk. The majority of the European population before industrialization lived in rural communities or isolated farms and households.
The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel.
The dense urban population could support a wide variety of food establishments that catered to various social groups. Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking. Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients.
Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them. For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet.
Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard. The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals.
In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population. A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based.
Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period.
Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes.
As one descended the social ladder, bread became coarser, darker, and its bran content increased. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter.
One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten. Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices. Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar.
Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. By the Late Middle Ages biscuits cookies in the U. Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk.
The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century.
Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable. The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices. The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog.
Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense. Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties.
This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs. Many of these were eaten daily by peasants and workers and were less prestigious than meat.
The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient.
The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording. Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes.
With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants. The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day.
Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes. Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north.
Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.
Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly. Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down.
On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead. Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes.
There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses. Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia.
While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas. Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals. Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat.
Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk.
Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal. Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy.
Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb. Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections.
In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent. A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted.
Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat. As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds.
Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food. Meat could be up to four times as expensive as bread. I was only eating the provided meals the first two weeks usually around only calories per day obviously that was unhealthy, so i added in a few snacks to put me right around calories per day.
But unfortunately that has resulted in minimal weight loss. Did you have plateaus like this? And how did you over come these stalls? I did just purchase an elliptical and also a stationary bike, but only on day 2 with those. Your review was wonderful and very well written, so thank you! Hi Julie- Thank you so much for sharing your story, and way to go for making it through your first month!
I think the calorie restriction is the hardest part about Nutrisystem, and why now I typically only do the diet for a month or two and then really focus on just eating right and getting enough exercise after that. For me, the approach after Nutrisystem has been intermittent fasting IF. That said, I have had a lot of success with it, and find that I can maintain a healthy weight for long stretches of time when using it.
I started with the turbo charge and continued now for almost 3 weeks. I have only lost 3 lbs. When I emailed a counselor they said that was normal and I was doing well.
Big hope very disappointed. In any case, hope the rest of your month goes well, and best of luck moving forward. I just started Nutrisystem. I always lost weight on the low carb diet when I was younger. But the fat intake was not good. Just to avoid all the carbs… Did you or anyone else have a issue with how many carbs are in each meal? Is this ok lol… Please someone assure me all the carbs are ok! Thanks for visting, and best of luck with your first month!
Thanks for the excellent review and videos. Excited to see what kind of progress I can make. Hi Krystal — thanks for visiting the site, and taking the time to read my review and watch the videos. Always happy to hear that it helped! Thanks for the great info and for sharing your story!
Thanks for the kind words, June! Congrats on taking the first step and best of luck with Nutrisystem — hope it goes well! I mastered more new things on this fat reduction issue. An enormous reduction in junk food, sugary foods, fried foods, sugary foods, beef, and white flour products may perhaps be necessary. Holding wastes unwanted organisms, and wastes may prevent ambitions for fat-loss. While specific drugs for the short term solve the situation, the unpleasant side effects are certainly not worth it, plus they never present more than a short-term solution.
Many thanks sharing your thinking on this weblog. Thanks for the input Saul. Have you ever considered creating an ebook or guest authoring about Nutrisystem on other sites? I know my readers would appreciate your work. If you are even remotely interested, feel free to send me an email. Hi Lance — I actually do have an eBook in the works, so stay tuned for that! I just wanted to say that this post is awesome, well written and lots of useful Nutrisystem info.
Looking forward to my first shipment. Hi Corburt — Thanks for the kind words, and best of luck with your first month — hope it goes well! I just wanted to offer you a huge thumbs up for the great information you have right here on this post. I will be returning to your site for more soon!
This blog looks exactly like my old one! Great choice of colors! Really inspired by your story — thanks for sharing! I am planning to start Nutrisystem after the New Year.
Hi Erin — Thanks so much for the positive feedback. The first time I ever used Nutrisytem, which was many years ago at this point, I think I was one it for 4 months. I had a lot more weight to lose then; now when I sign up, I usually use it for a month, maybe two at the most.
To lock in the auto delivery deal, you have to commit to two months, so if you hit your weight loss goals after month 1, I recommend switching your order to just the Turbo Shakes — that will ensure you lock in the most savings, and also helps to keep you on track once you start transitioning off the program. As I have said before, you have to be committed to the program to get results, but as long as you follow their plan you will lose weight!
Anyways, best of luck and please let us know how it goes: Thanks for sharing your story. Drinking over ounces and eating tons of leafy greens.
I did NS about 4 years ago lost almost This past July was told my chloerstral and blood pressure was too high for 28 year old. So black Friday I ordered when prices decreased. Hi Amanda — Thanks for visiting and reading my story. Hope it goes as well this time around. Thanks for sharing your superb review.
You have a lot of good info here. I am looking for a diet to try just after the new year, and this might be the one. Either way, appreciate all of the details you shared. Thanks, just what I was looking for. I have about 20 pounds to lose — is this doable in a month or two?
Hi Sam — Thanks for the positive feedback. Losing 20 pounds is definitely doable with Nutrisystem, but I would budget at least two months. I signed up for Nutrisystem this week, and I am really hoping that I have the same results. I think my first shipment should arrive just before Christmas, so think I will get started right after the holiday.
Thanks so much for the review — definitely gives me hope! Hi Kris — congrats on signing up — while results will vary for everyone, I truly believe that you will lose a lot of weight if you follow the program — so stick with it, and let us know how it goes. They try to rip you off when quit their auto delivery program. Very very unpleasant people to deal with.
They shipped me stuff 3 days after I had already cancelled and had a confirmation number stating I cancelled. They refused to turn the shipment around or to take it back and are trying to create some kind of lie that I created a 2nd account in November and they only cancelled one account. The only thing I did in November was update my credit card expiration date which I regret. If I guaranteed no more shipments are coming to my name or my address that should be the end of the story, not with them!
I am fighting them through my credit card company but please be aware of whatever traps they have in store for any of you. Hi Troy — Sorry to hear that that was your experience. It was actually a customer service rep who told me I could switch from the meal delivery to just the Turbo Shakes after my first month on the program to lock in the auto-delivery savings without having to commit to another month of food.
In any case, I hope you are able to get things resolved! I started the program today, January 1st. My resolution is to feel better about myself, but do it in a healthy way that had structure. How much and when I should be eating vegetables, and ideas on what to eat if you have to attend a social function or business based meeting that involves food. Thanks for posting a well written, and information overview of this program.
I have three questions and maybe one is a question for a NS counselor… 1. Or can tomatoes, cukes, etc. Also, plain or with some sort of dressing? How many turbo shakes can you have per week… and when can they be consumed? Thanks in advance …. Hi Tami — Thanks for stopping by and taking the time to comment! I always add extra veggies to my greens and have found the only thing you really need to watch out for is the salad dressing.
But for me, cucumbers, tomatoes, etc. I usually have my TurboShake midday — around 2: That said, I would definitely suggest using the Nutrisystem counseling service for full clarification, though — especially for questions 2 and 3. Best of luck if you decide to try the full program!
I wanted to say that this article is nicely written and included almost all the vital info I needed. Thanks for the review. I second your recommendation for Nutrisystem. Their service helped me significantly a few years ago.
Hoping for the same results! Hi Maria — thanks for commenting! Hope it goes well again if you decide to give it another try. Have you found that Nutrisystem is a good way for keeping the weight off over the long term? How long do you really have to be on Nutrisystem before you starting seeing results?
Just finished month 1 and lost about 9 pounds! This post could not be written any better! Reading this post reminds me of my good old room mate! He was always trying new weight loss products. I will forward this page to him. Fairly certain he will have a good read. Thank you for sharing! I just read this well written post. I have a handicapped daughter who has gained so much weight. Hope you have a wonderful day and congrats on your weight loss!
Tomorrow is my last day on turbo take off. I was advised earlier this week to call back toward the end of my first week to speak with a counselor. If I could speak with William every time I called that would be fantastic. Thank you so much for your review. We are so happy to hear you were pleased with your experience when speaking with William. Hope you have a wonderful day and welcome to the program! I would like to say for the first couple of days I found this a bit difficult but only because it was such a lifestyle change for me.
Now I love it. I have lost 7. No longer on blood pressure pills and I have more energy. Thank you so much for making my life happier. Thanks so much for sharing your review with us today. Congratulations on your success so far on the plan! We're happy to hear that you are finding the plan easy to follow. If you ever have any questions, please let us know.
The most important thing for me is that it is working. On the road to lose 80 lbs. I've lost 28 after only 6 weeks. The food is not fine dining but it is good enough and with enough variety to not be boring.
Some of the food is quite tasty and others only rate around good but, for me, that is not the point. The point is that now most of the time I am not hungry and I am losing weight without having to make major alterations to my life. Surely, there are times when I just want to get a pizza delivered and munch out but Nutrisystem provides ways to deal with that. I'm not going to blow smoke, some self-control will be required. The few times I have some real cravings, I just pull up the weight chart and see that nice downward trend of weight and remind myself why I am doing this.
The quick start program, for me, was the most difficult portion to get through but it surely did as it described. My weight loss started quickly and tapered a bit, as expected, once I got on the regular weekly plan. I am still losing around 3 to 4 lbs a week which might be a little atypical but I'm not complaining. This meal plan was exactly what I needed. Previously I ate healthy but I just ate too much. Comparing then to now, I realized I was eating roughly double what I should have been.
So not only has this plan allowed me to lose weight but it has provided me with an idea of what meal sizes should be if I ever decide to stop with Nutrisystem. I personally think the frozen meals are a very good add-on as they provide more variety and tend to be a bit more tasty and satisfying. I really do appreciate that this program exists.
I just turned 50 not too long ago and was starting to have more concerns about my weight which has always been above 'normal'. Nutrisystem not only seems to be dealing with my weight but it also helped me ease my mind about my future health. I'm also a workaholic which means that previous diets I tried had, what I feel was, a significant impact on my lifestyle. Which is probably the main reason they all failed. Nutrisystem is very simple.
Take their base plan, modify the meal times to fit your current schedule, keep the intervals between meals roughly the same, and in no time it just becomes part of your day.
The food for the most part is portable as well which is rather convenient. Again, Thank You for providing this product. Before I was skeptical about ever seeing what I consider a healthy weight but this product and changed that skepticism into hope and has provided exactly what the proverbial doctor ordered.
Plastic found in a dinner entree. It was very nice to see! I can't remember when this happened, maybe weeks ago. I thought the response took longer than it should have. Really tho', I've had great customer service every time I needed them. Wait times when phoning are awful. I am very happy with the 30 pounds that I have lost. I love your food and do not want to totally stop my program. I am working with adjusting to everyday food lifestyle.
But yet, I do not want to give up my program. I believe this will keep me on track with keeping my weight under control. Thank you for my delays in my order. I tried Nutrisystem and found out I am allergic. I tried returning the items as they indicated there was a full refund policy, and they told me I couldn't.
I called over seven times during the next 30 days and they were not cooperative or helpful at all. I got transferred around many times, and never had any help at all. I ended up moving, and canceled my card. Two months after that they tried charging my credit card and claim they shipped product, which I didn't order.
I never received product because I had moved. Very poor customer service! They try and snag you in and force you to keep buying, even if you don't like the product and even if you are allergic to it!
I have told a lot of people about this horrifying experience and they are all appalled and said there are much better programs out there! We are sorry to hear that you are unable to eat our food and we apologize for the poor service you've received. We will be looking into this and reaching out soon. I have spoken with Chanta in her role as counselor. I was impressed with the interest and patience she posses. I am now able to form a more comprehensive plan moving forward with my required personal participation with the Nutrisystem to reach my weight loss goal.
I am enthusiastically encouraged with my decision to take on this venture for my future. We are so happy to hear that Chanta was able to help you gain a better understanding of the program!
For more information about reviews on ConsumerAffairs. My NuMi bottle issue was already taken care of. He therefore missed the window to order the bottle in time for the 2nd month shipment. We would like to have it delivered with the order that is coming up for the 3rd month - we get auto delivery, so it is already set up.
We are happy to hear that your water bottle issue has been handled but are sad to hear that your husband is still having issues. We will be assigning this to a member of the Consumer Experience Team who will be reaching out soon. I am very disappointed with the food.
Most of it tastes the same to me and actually upsets my stomach. I did not realize I only had two weeks to cancel and much of that was mostly drinks. Then you keep trying different food thinking something will be edible. I know there is plenty of fine print in contracts that should be read. I do not recall being verbally told about these conditions. This was a lesson that left a very bad taste in my mouth. We are sorry that the foods upset your stomach and that you were unaware of the auto-delivery nature of the program.
Not clear when I ordered that it would be on automatic order. Food is not good, not good instructions, dinners were bland. Too many entrees with spicy tomato sauce and cheese, dinners are bland. Shakes made me sick. Emails were only to sell more. Thank you for writing this review.
We are sad to hear the foods were not to your liking and that the deliveries would be automatic. We will be looking into your account and reaching out soon. This is a follow-up to the review I posted on September 5. Soon after I posted my first review, a rep from Nutrisystem contacted me via email. The email was courteous, professional, and apologetic for the experience I had.
The rep went on to offer replacement of the damaged food items I had received and encouraged me to give their company another try. In light of this swift response and their sincere desire to ensure that I was happy with their product and service, I am revising my review. I accepted a ready-made menu that containing some items that I did not enjoy. In the future, I will make a point to select food items that I now know to be more to my liking than others.
I am very pleased and heartened by Nutrisystem's timely reply and concern for my purchase. They deserve a second chance. I ordered my month's supply of diet food from Nutrisystem with high hopes. When the food shipment arrived, most of the frozen breakfast items were broken into small bits; when I opened the packages, the bits fell out.
Then I tried the frozen lunches. Since I take these to work, the only heating option is microwave. Anything with bread or chicken comes out chewy, gooey, and icy cold in the center.
It actually made me gag and lose my appetite, which wasn't the diet plan I expected. I am very careful when reading agreements, and for this item to be overlooked was no easy feat. Fineprint at the end will do that to you.


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- Jul 3, 2004
- 1,679
- 0
- Southern AZ
I found a second tobacco store in this town, and went by there today. Once again, just like the other place, 3 pipes, all the quality of a lego block, and 99 differant styles of bong and crack pipe. I think I could get fired just for being IN there! I hate a place that advertises tobacco, but has less of a pipe tobacco selection than Walgreens or Safeway!
So, once again, I must say, I HATE HEAD SHOPS!!!
So, once again, I must say, I HATE HEAD SHOPS!!!


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It has not been rosy for JJB Sports chief executive Chris Ronnie over the past 12 months.
JJB Sports put its lifestyle business, which includes the Original Shoe Co and Qube chains, up for sale, and JJB Sports founder Dave Whelan was also linked to a possible purchase of JJB Sports' health clubs. However, as Drapers went to press, neither deal, which would give the cash-strapped business a lifeline, had materialised.
This month, JJB Sports offloaded stores to rival Sports Direct, which had splashed out £3.4 million on a 4.7% stake in JJB Sports. The stake-building sparked rumours that Sports Direct could buy the JJB Sports business, and last month the Office of Fair Trading launched an investigation into whether a potential merger was on the cards.
Ronnie moves up five places in this year's Top 100 simply because he will play a key part in the future shape of the UK sportswear sector.
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