text:
Read the full story here Web Link posted Tuesday, June 18, 2013, 10:38 AM
Town Square
Review: Crazy for craft beer
Original post made on Jun 18, 2013
Read the full story here Web Link posted Tuesday, June 18, 2013, 10:38 AM
Comments (46)
a resident of Whisman Station
on Jun 18, 2013 at 11:06 am
I agree that its not all about beer at Stiens, but the environment is so loud and boisterous that I wouldn't go there for any sort of restaurant experience. Its a bar, first and foremost. The focus is absolutely on alcohol. Yes, they have decent food, but its a bar at heart, and there will always be the loud mouthed bar patrons in attendance as expected.
To review this as a restaurant seems unfair to it, reviewed as a bar it might score better.
a resident of another community
on Jun 18, 2013 at 11:59 am
I disagree with Foodie. I've eaten at Stein's maybe 4 times already, both lunch and dinner. I've had a few stellar meals, and some that were OK-- not bad, but not great. The food continues to improve. Service also quite good.
Yeah, its a noisy building, but the implication that the place is full of "loud-mouth bar patrons" is ridiculous! The bar is small compared to the dining area, and the outside patio has been at least half filled with families every time I've been.
Its an exaggeration to say that "the focus" is alcohol. Yeah, its a beer hall, but its hardly a boozy scene at Steins. The beer list is very high end and very good. "Loud mouths" don't tend to hang out at places serving pricey pints. The beer list is good enough that I haven't even glanced at the wine list, but I assume its also solid.
Love Steins. Best addition to downtown in a while.
a resident of Old Mountain View
on Jun 18, 2013 at 12:08 pm
a resident of Old Mountain View
on Jun 18, 2013 at 12:44 pm
Unfortunately, many restaurateurs nix noise reduction treatments from their construction budgets. The SF Chronicle's food editor Michael Bauer wrote about how some restaurants are dealing with this issue:
Web Link
I hope Mr. Kim considers adding some acoustical treatment to reduce noise; it would be a vastly better restaurant experience.
Good food, good suds!
a resident of another community
on Jun 18, 2013 at 1:39 pm
Does any one know if they sell growlers of beer to go?
a resident of Old Mountain View
on Jun 18, 2013 at 1:56 pm
I wanted to have a beer in the "beer garden". I was told I had to have my beer at the bar or at some high top in the corner. Stein's Beer Garden is a joke.
a resident of Jackson Park
on Jun 18, 2013 at 2:38 pm
No, they do not. You'll need to go to Tied House for those.
@Beer Garden Guy:
Put your name on the waitlist with the hostess at the door. That's how those people sitting in the beer garden got seats there. It's a space that's in very high demand and thus requires a reservation policy. If you don't like it, feel free to take your business elsewhere.
a resident of Cuesta Park
on Jun 18, 2013 at 2:41 pm
The noise level drowns out crying babies and whiney kids. Please add a playground like Augustiner Keller. :)
a resident of North Whisman
on Jun 18, 2013 at 2:47 pm
Both times I've been to Steins, the service was awful. At this point, my wife and I walk past it, sigh and say "such a shame" before heading straight to Steak Out.
a resident of Jackson Park
on Jun 18, 2013 at 2:57 pm
@MAtt D.:
I agree that the service is spotty at times. This is pretty typical for any newly opened restaurant, not just Steins.
The management doesn't really understand the visitation patterns for a few months, plus you have a whole bunch of people who have never worked together working under a new roof.
Typically, there is pretty heavy turnover within the first six months. I was there a few days after it opened and have continued to return. My guess is that the front of the house (bar and wait) staff has had nearly 80% turnover.
I still don't think the management understands what the correct staffing levels are and I've seen the bartending staff deep in the weeds because they are short a person or two near the transition time between the lunch shift and the evening shift.
It takes time for the management staff to realize those sort of traffic patterns, maybe have one of the evening shift bartenders arrive an hour early, etc.
I suggest you stay away from Steins for four months, then try them again if you are unhappy with the service, however it would be unfair to think that the restaurant's service within the first month or two after opening is the way it will be forever.
Same with the food. Head chefs come and go in the restaurant business.
a resident of Old Mountain View
on Jun 18, 2013 at 3:42 pm
I did speak to Ted about the noise problem inside and he is well aware of it. The problem is the large indoor area has hard surfaces from floor to ceiling, so the sound just echoes around and builds. Of course, since the patrons are having trouble hearing each other, they raise their voice and the problem spirals up.
They have consulted with acoustical engineers and are working on a permanent solution. In the meantime, when the weather & sun orientation cooperates, they open up the glass wall next to the main entrance and it allows the sound to escape to the outside.
Excellent beer on tap with more constantly rotating through. I had the best apple cider ever there too!
BTW, their chef is excellent. Will you like every dish he prepares? Probably not. But he is passionate about food and it shows. For me, it's all about having a light meal to nosh on while sampling craft brews...
a resident of Monta Loma
on Jun 18, 2013 at 4:58 pm
People this is a bar/dinner, what do you expect from a bunch of patrons, to be quite as church mice? If you want quiet, go to the local church.
a resident of Old Mountain View
on Jun 18, 2013 at 5:36 pm
Max Hauser is a registered user.
Maybe "Quiet Please" is unaware of this, but the actual acoustical problem with many restaurant remodeling jobs is that (barring a detailed finite-element computer simulation job, which is far from routine or even always feasible), the resulting acoustics can be a surprise. I know a number of instances.
That was the case when Steins opened -- the ownership knows full well and considers the initial acoustics unsatisfactory (they were saying this the first week open). Another startup problem was staff training, and part of that happened (again I was told at the time) when late City requests for changes delayed pre-opening training. Steins has scrambled to catch up and yes, I've seen some disappointing staff gaffes. And, seen customers arrive in the first few days open, or on the busiest nights of the week, then complain online that the restaurant was crowded, or uncoordinated -- as if blissfully unconscious how much their own choice of timing influenced their experiences.
I've now had more Steins meals than probably everyone who posted here so far, combined (including you, Aaron :-) -- we had a local neighborhood party at Steins too. Those who write off the young restaurant based on early service faults are badly missing a bet. If you look past those transient issues, you can find a brilliant comfort-food chef and an amazing kitchen, complete with in-house bakery and huge stockpot making the "fonds de cuisine" for soups and sauces. Chef has rotated some real winners through the menu, including vegetarian and vegan options. Come at less crowded times, or eat at the bar, if you're concerned about residual service issues or noise.
It's the food that keeps me coming back.
a resident of Castro City
on Jun 18, 2013 at 7:06 pm
I agree with the person who brought up the Steak Out option. Its a better fit for us come meal time. If I want a beer I guess I'd head back, but...meh.
a resident of Jackson Park
on Jun 18, 2013 at 8:20 pm
@Betta Burhger:
The Steak Out is a burger counter with a few beer taps. If you want bargain food in a bargain environment, yes, it's a viable option (although I'd personally rather drive to Clarke's or 'Zotts).
Max Hauser makes a good point in that the Steins kitchen is doing a good job, particularly with their baking efforts. The breads and pretzels are baked in-house, and that effort shines.
If you just want filling calories, hey, Steak Out is a decent value for local downtown eateries.
I'm more concerning about the acoustical issues at Steins. I can eat great food in lots of places, including my own kitchen.
Right now, I put Steins in the same place I put Cascal: someplace to visit early in the week and early in the evening because it's too damned loud to visit any other time. And most importantly, *IT DOESN'T NEED TO BE LIKE THAT*. Acoustical corrections can be made, it just takes a sympathetic owner.
I end up going to Cascal about twice a year since their acoustical issues are so bad. Will Steins end up that way for me? Maybe, maybe not. However it's up to Steins ownership to fix the noise issues in their store.
a resident of another community
on Jun 18, 2013 at 9:26 pm
Wo\'O Ideafarm is a registered user.
Life is better without alcohol, caffeine, nicotine, pot, and other cognition modifying agents. Really. A billion dollars is spent each year to convince you otherwise. Many people clamor to tell you what you want to hear while emptying your wallet into their tills. I am telling you what you need to hear. Heed my warning and you will live a much healthier and happier life.
a resident of Blossom Valley
on Jun 19, 2013 at 12:54 am
Satan's tools are always F U N!!!
a resident of Castro City
on Jun 19, 2013 at 9:52 am
Jay Park, point taken, I think its a matter of preference, but I've been off Clark's ever since I found out they use bread filler in their beef. Truth.
Tell them you're allergic to wheat and ask if you can have just the patty. That's how I found out. The woman in front of me had that issue and was told "If that's the case, you can't eat our burgers".
Maybe its psychological, but their burgers were just never the same for me after that realization. Too many good places using 100% beef to pay top dollar for patties made with bread filler, for whatever the reason.
a resident of Jackson Park
on Jun 19, 2013 at 10:02 am
Steins has some of the worst food in the entire downtown area. If that's your idea of "excellent eats" I can't take any food articles here seriously.
a resident of another community
on Jun 19, 2013 at 1:20 pm
Went there for dinner on a Friday night recently. The food and beers are good but the indoor area is too loud. We could not hear each other even when we were sitting at the table across from each other.
a resident of another community
on Jun 19, 2013 at 2:01 pm
Hard to take people seriously that compare Steins to Steak Out.
I counted up my trips so far to Steins-- 5. 1 just for a beer, so no comment on service. 2 with exceptional service, 1 unmemorable (not bad, not good), one pretty bad. I think that's an acceptable ratio for a new restaurant.
a resident of Old Mountain View
on Jun 19, 2013 at 2:23 pm
I love this place. It feels like just fun when I go there (4 times). Ted is such a super guy and really knows his Beers. I heard they are fixing the noise issue. The place has been slammed since it first opened.Great food and Fantastic Beers.
a resident of Willowgate
on Jun 19, 2013 at 2:26 pm
I was disappointed with Steins. They were noisy, had poor service, and out of several items on both the food an beer menus. They try hard to be upscale, but when the food is not available, comes late or cold, they only end up being pricy, not good. It's hard to find something to recommend there.
a resident of Cuesta Park
on Jun 19, 2013 at 2:41 pm
I've been there 3 times.
1st time, the food was bad.
2nd and 3rd time, I learned my lesson the first time and only had beer.
Not sure how you can screw up corn dogs, but they were bad.
a resident of Waverly Park
on Jun 19, 2013 at 2:41 pm
I hope the MV VOICE was paid well for this advertisment.
a resident of Willowgate
on Jun 19, 2013 at 3:25 pm
I remember Steins promoted itself to the city council as being a restaurant first and foremost, to appease those living nearby who were worried about yet another late-night drunkfest in the vicinity of Tied House and the Casablanca nightclub.
The main problem with a first-and-foremost restaurant that features craft beers is that once it gets into business, it quickly devolves into a first-and-foremost bar that happens to serve food.
Corn dogs, sandwiches, burgers, ribs? Yup, that seems to be what has happened.
I hope they can keep their promise to focus on providing a DINING experience rather than just deciding it isn't worth it and focus on the beer instead.
a resident of Blossom Valley
on Jun 19, 2013 at 4:44 pm
Oh vfree, nothing wrong with the local small paper doing a softball review of a local restaurant. Its expected, don't act like its such a controversy. Besides, its just one person's opinion and others in the comments have given theirs. Ads don't let people negatively comment.
a resident of North Whisman
on Jun 19, 2013 at 6:36 pm
If you going to call the place Steins Beer Garden, serve the beer in liters and half-liters. On another note, they seemed to have fired all the white people and replaced them with Asians only. Pretty sad.
a resident of another community
on Jun 19, 2013 at 9:08 pm
Wo\'O Ideafarm is a registered user.
@Relax: Actually, I found vfree's observation to be insightful. Nothing that newspapers do is inconsequential. Newspapers and forums such as this one have tremendous influence on what topics you think about as well as which viewpoints on any given topic ever come to your attention.
The Voice is not your friend. Newspapers are not operated with the goal of informing you. If you don't realize this, then you don't have a clue, which is exactly how the editors want you to be.
This article is not just an "infomercial". It has the effect of promoting consumerism and distracting you from thinking about things that are far more worthy of your attention.
a resident of Jackson Park
on Jun 19, 2013 at 9:56 pm
@Betta Burhger:
Look, if you are getting a cheap burger at a restaurant, it is likely an adulterated product that was brought by a Sysco (or other restaurant industry wholesaler) truck.
Sure, you love Steak Out. That's great. The patties are frozen products, with a high likelihood of rolling off the same manufacturing line that supplies Walmart, Costco, etc. Their buns are baked in massive commercial bakeries, probably delivered twice a week, again the same sort of stuff that you'll find in your warehouse grocery section.
If it's a cheap patty, they probably all have fillers, etc. in this age. People don't want to spend more, so food processors come up with clever ways to keep costs down.
When you don't have enough of a fancy product, you cut it with other cheaper products. Yes, *breadcrumbs* are a standard ingredient in meatloaf and meatballs. This has been like this for decades.
Go ahead. Find a moldy old copy of the venerable Fannie Farmer cookbook and read the various recipes for meatballs. That's right: bread crumbs, slices of whole wheat bread are called for.
People have been including wheat in hamburger patties, meatballs, and similar items for DECADES.
If it doesn't say *100% ground beef*, it isn't.
You don't know because you probably don't cook.
This isn't just Western meatballs and meatloaf. Things like ravioli fillings, dumplings, whatever are all typically cut with fillers. This was standard practice a couple hundred years ago when premium ingredients were too expensive for the typical peasant. You had something nice, but you had to stretch it out to feed your table of 4-6-8 people.
Add a wheat-based product (like stale bread) is one of the traditional techniques of any Western cooking.
Acting surprised when you find out about this just shows your ignorance in BASIC TIME-HONORED, WELL-PRACTICED CULINARY TECHNIQUES.
You'll probably be shocked when you find out that breadcrumbs are added to crabcakes.
a resident of Castro City
on Jun 20, 2013 at 5:46 am
Jay Park, don't get so frustrated that people have different tastes than you. Short take from all this is that yes people have done things or a long time to burgers, but the one's that shine are 100% beef with no fillers. I know about the bread trick, yep been used for centuries probably. No matter how long people have been doing the wrong thing, it doesn't make it the right thing. I was only surprised Clark's was doing it because I expected them to be on the side of 100% fresh ground beef, and not on the side of using fillers in their patties.
Some things like meatballs need that extra binder, but the top flight places have figured out how to make a hamburger w/out bread in the meat. Just because people have been doing things in the kitchen for years doesn't mean its the best way/right way.
Lastly, I'm not saying Steakout is the best place for burgers, but its better than Steins for sure, esp. for a family dinner.
PS, I cooked for 6 years when I was in my 20's in an Italian Restaurant. As a cook, I know how to make a hamburger w/out bread fillers. As a cook I know they taste better that way. As a restaurant worker I know why some still use bread fillers: it maximizes profit.
As a consumer, though, I'm perplexed why Clark's utilizes an old technique to save on the use of "premium ingredients" like meat,
but still charges top dollar for the end product. You enjoy it though, seems your pallet can't tell the difference so lucky you.
a resident of another community
on Jun 20, 2013 at 4:15 pm
Darin is a registered user.
FWIW, adding bread soaked in milk to a meatloaf or meatball recipe isn't necessarily about reducing costs by adding filler. It's called a panade, and it's added to improve the texture of the finished product.
a resident of Whisman Station
on Jun 21, 2013 at 5:57 am
No always Darin, not always
a resident of Old Mountain View
on Jun 21, 2013 at 10:28 am
steak out vs steins? Seriously? they are both good places to go, although quite different in atmosphere and cuisine. Sure, they both serve beers and burgers. Both have indoor and outdoor seating.
Ambiance is still quite different. Cuisine is quite different.
Personally, I have been to both and find that steakout has amateurish foods, although still not bad. They do their burgers on a flat grill, just like Denny's does. Who cares if the meat is 'grass fed' if they don't put it on a char grill? The meat just boils in it's own juice, rather than drip away onto a flame... Then, the bun just falls apart while you try to eat it. Amateurs!
Steins has better food, although it can be crowded and loud. Success can do that. Go patronize somewhere less successful then!
a resident of Jackson Park
on Jun 22, 2013 at 5:34 am
Flat top burgers are preferred by many chefs for the crust that the flat top give the meat; if it truly "boiled" there would be no crust. Many very successful places choose the flat top over a char grill because more of the meat taste can come through rather than being masked by the smoke of the charcoal. If you're using less that the best quality burger, the grill can "save" that. If you're starting with a premium grass fed beef a flat top really shines. It comes down to individual taste though. Calling the use of a flat top amateurish shows a lack of knowledge, since many of the oldest most successful burger joints in the _country_ have always and still use a flat top. Amateurs? I bet the owners of some of these burger joints using flat tops for the past 50 or 60 years have forgotten more about burgers than any of us will ever know. They are the OG's when it comes to burgers and their decades of success prove the worth of the flat top.
Its essential that you use quality meat though.
a resident of Old Mountain View
on Jun 22, 2013 at 2:41 pm
botharegood sounds a lot like Jay. Steins biggest cheerleader needs a time out.
a resident of Sylvan Park
on Jun 25, 2013 at 3:26 pm
Stein's owner said they are working with an acoustics company to deaden the noise...good idea. Can't' believe all the negative comments on this place, compared to previous tenants in that space Steins is a huge improvement. The food is decent, the staff we met was helpful. Give the guy a break.
a resident of Blossom Valley
on Jun 25, 2013 at 5:34 pm
This business will survive or fail on its own merits, not what people say, good of bad, on this page. We'll see, its new. If its still here after a while and first hand word of mouth is good, I'll try it, maybe...not much of a beer person so the food will have to really shine.
a resident of Sylvan Park
on Jun 25, 2013 at 7:38 pm
to May.. I am not a beer person either, but they make some great cocktails (full bar)! "The Mountain View Mule" was tasty, a variation of the Moscow Mule .... absolut / plum bitters / lime juice / simple syrup / ginger beer. Agree that the place will have to stand on its own merits, but I wish them well because clearly they have put a lot of effort into this venture.
a resident of Old Mountain View
on Jun 25, 2013 at 11:52 pm
Historian: Perhaps "amateurish" isn't the correct word. Denny's is a professional and profitable restaurant and they use a flat top. McDonald's is the most successful purveyor of burgers and they are microwaved prior to serving, so "success" does not a great burger make!
Flat tops are used for economic/profit reasons, not culinary. A cook that babysits the burger on the flat top can make a good burger, but unfortunately they have so much else going on. So, during the cookng process, liquid from the meat pools and unless the cook is vigilant, the meat boils in its own juice. Better to use a pan and keep complete control, which any chef knows. I've been to steak out multiple times and the meat is soggy with little to no crust to speak of. The drenched bun sometimes falls apart. That said, the ambiance is enjoyable with the outdoor seating.
And I maintain, both are good for different reasons.
a resident of Blossom Valley
on Jun 26, 2013 at 5:47 am
There's a website focused on Hamburgers called Burger Conquest who held a contest between the two. Instead of simply referencing fast food places, people need to dig deeper.
Here's the "meat" from the contest:
Verdict: FLAT TOP beats Char Grill, hands down.
How good was this Burger you ask? The flat top griddled Burger at The Luncheonette in Mill Basin in Brooklyn is so good that you should rent a car, boat, plane, helicopter horse & buggy or whatever other means of transportation you have access to and go eat it immediately. It is one of the best Burgers in New York.
Here's the link: Web Link
a resident of Whisman Station
on Jun 26, 2013 at 3:30 pm
Good luck to Steins.
The American way,a person (Ted) opens a
new beer house and restaurant.He He is taking all the risks.
He has invested his money.He's starting off well.
Do the decent thing and wish him well.
If you have nothing good to say then talk to yourself.
a resident of Old Mountain View
on Jun 26, 2013 at 3:35 pm
Nope: Wow-- you have to go all the way to Brooklyn and find a made-up / paid for by the restaurant contest to support your point.
I'm sure the best cook they had created a custom burger for this contest. They also babysat them while they cooke. This is not a realistic test at all.
Flat tops are there so you can save time and just walk away from the cooking burger. Taste and texture suffer l, but profit increases.
If you want to dig deeper, read the about the Brooklyn restaurant that did this test. 2 1/2 star yelp reviews with most of the reviews saying the burgers are not bad, mediocre, etc...
a resident of Jackson Park
on Jun 26, 2013 at 5:46 pm
I'm pleased to report that Steins has acoustical panels hanging from the ceiling of the main dining room. They help attenuate some of the noise, but the ownership still needs to improve this.
a resident of Cuesta Park
on Jun 27, 2013 at 9:15 am
The argument about flat tops vs. char grill is a bit like Ford vs Chevy. It really is about personal taste. Some times I want a backyard char flavor, other times I crave the flavor packed crust a flat top gives.
The comments above hold true for me about going char if you want more smoke flavor or going flat if you want more burger flavor. You can mask flaws in the beef easier with char, which is why I use my Weber for any grocery store level beef. Personally I would never buy premium meat and grill it, but many would and love it, and lets face it, it doesn't ruin it by grilling, its just different.
If you're looking for local flat top place, Roam originally in SF but now branching out was voted by Zagat's as the Best Burger in the Bay Area. They use premium grass fed beef and smartly, its a flat top house.
a resident of Old Mountain View
on Jun 27, 2013 at 3:02 pm
Not a beer garden sorry...not good choice of beers and the serve some specific beer in the wrong glass.. I moved,from Germany and I think I know a lot on different beer you can have also the best place to go is the Steak out..that is the place to have a good beer and to feel like you are in a German garden (long table where you seat any where you want..the food is just right for the beer you can have) and they serve the beer in the right glass.
Very frustrated with Steins place, beer and food..only the name sounds German and I believe the owner is not just to make customers to believe it is a German place.... Waiters need to be educated on what beer they are selling. And the place is noisy to BCBG* for a beer garden.. I hope the German association of MV will not choose this place to organize the Oktober fest or Steins needs to improve everything to welcome and satisfy all beer lovers before Oktober.
* Bon Chic Bon Genre
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New competition and proposed prescription legislation are tough pills to swallow.
In many companion animal practices, dispensing prescription drugs, nutraceuticals, and parasite prevention and control products makes up 17 percent to 20 percent of practice revenue. Historically, selling these products has been a relatively passive revenue source. You decide which drugs you want to inventory, apply a markup (typically 100 percent), and add a dispensing fee of $5 to $15. Then you dispense the product as indicated and restock.
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In the past, we've seen little competition for our clients' hearts and pocketbooks. Consumers didn't shop competitively for most products, and the profession enjoyed a prescribing and dispensing monopoly. But that's changing.
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In his last fight Dec. 8 in Philadelphia, Jennings defended the USBA crown by knocking out Bowie Tupou, of Tonga, in five rounds.
All of those 2013 fights were televised as part of the NBC Sports Network Fight Night series.
"Let them (Golden Boy) put the money on the table they gave to Chazz Witherspoon or to Jonathon Banks and we'll be happy to accommodate them," said Fred Jenkins, who manages and trains Jennings. "We're right here in Philadelphia and we'll bring plenty of fans to the fight."


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Thomas E. Ricks, The Generals: American Military Command from World War II to Today. New York: Penguin, 2012. 558 pp. $32.95.
When Tom Ricks published Fiasco: The American Military Adventure in Iraq in the summer of 2006, the impact was immediate and extraordinary. The book shredded any pretense that the Bush administration knew what it was doing in Iraq and also brought to light myriad failures of the American military establishment in the war. A Naval Academy graduate and a senior U.S. senator told me that he could only read a few pages before having to take a walk around the block to cool down so that he could see straight enough to continue reading. He was not the only reader to react strongly to Fiasco; the book became a number one New York Times bestseller and was a finalist for the Pulitzer Prize.
Fiasco contributed to a reassessment of military strategy in Iraq and focused attention on the failures of American military leadership in that war. One of the most pointed indictments came from inside the Army when my friend Lt. Col. Paul Yingling published an essay titled "A Failure of Generalship." Yingling noted the Army's failures to prepare for the Iraq war and to adapt to its requirements during the course of the conflict; his most damning line noted that "As matters stand now, a private who loses a rifle suffers far greater consequences than a general who loses a war."


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Washington International Business Ventures
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ph: 425-450-0801
WIBV is market research, media relations, investment and technology, management consulting firm. Our mission is to build trade, investment and research alliances for the development of emerging knowledge-intensive technologies.
Located in greater Seattle, our principal clients include major international organizations active in the following sectors:
International Business Development
WIBV identifies business opportunities in North America, Europe and Asia providing time-sensitive market intelligence and when required, the right connections. We report and follow technology trends, assess joint venture partners and manage projects around the world. We identify new business opportunities, points of market entry and provide guidance on licensing, staffing, technology transfer and investment.
Times are changing.
Technology, globalization and free trade have almost erased national borders. New types of information technology have created frontiers and radically changed the pace and way business is transacted. International commerce is creating more competition but it is also giving smaller companies more chances to compete with larger ones. Never before has the global "playing field" become so level and opportunities so abundant. But what has not changed are national cultures and the need for personal and trusted relationships.
Science & Technology DocumentaryProgramming for Television
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Washington International Business Ventures
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United States
ph: 425-450-0801


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Equipping Men For Impact
Bible.org is beginning the journey of providing men with the tools and guidance they need to be Godly men. Starting in June, to help celebrate Father's Day, we will be starting a men's blog called Equipping Men For Impact. It is designed to help change your life so you can help change your church, your family and your world.
Were getting back to basics, addressing real life issues and proving devotions for your daily growth. We gathered men from all over the country to help us start off our mens ministry.
As always, one of the unique bible.org trademarks is that we make every resource that we can available for free global online access and free download use. We pray this new men's ministry section on bible.org will bless your life and ministry.
Here are some other suggested men's ministry materials that can be used.
Interaction with Men
Articles or series for men
Saddle Up by Jim Smith
Men are called to action. This article is designed to appeal to their hard-wired nature to be defenders, warriors, and sacrificial leaders. It can motivate men to think differently about themselves in their roles as husbands, fathers, and guardians of God's church.
Intentional Shepherding - Radical Mentoring by Jim Smith
Pastors and church leaders are also called to action through direct, confessional leadership – by their example – in restoring men to purity, integrity, courage, and biblical male leadership.
The Church as Family by Vern Sheridan Poythress
If pastors and elders have made the commitment to cleanse the temple, themselves, and their men in leadership, this article, and the discussion questions prepared by bible.org, can help them. This is the next step after "Intentional Shepherding – Radical Mentoring".
Studying the Scriptures by Ken Boa
This is a terrific study that will help men in their daily bible studies. Ken does a great job taking the reader through a variety of steps and disciplines for getting the most out of God's word. Ken includes some homework exercises that are well suited to either private study or group discussions.
Sex - A 12 Step Program for Men by Jeff Miller
Given today's cultural decadence and the flood of temptation coming from all areas of society, this needs to be in place immediately. This is an audio series that can be listened to during small group sessions. Group discussions on each topic would follow.
Men's 7/52 Leadership Series by Ken Boa
This is a sixteen part series that concentrates on the foundational qualities a man must develop in order to be a biblical leader. It covers faith, obedience, character, self-discipline, humility, leadership, accountability, relationships, values, commitment, and encouragement. These are the building blocks of biblical manhood. Ken also provides audio messages that accompany each lesson. Small group discussion questions are included.
Choose the Life by Bill Hull
Bill Hull covers the richness of living an authentic life in Christ. The series has a book, workbook, and DVD that are excellent for small group study and discussion.
Occupational Hazards of Being a Man by pastor Jeff Miller
Men will learn what their daily challenges are, and will be, as authentic followers of Christ. Jeff will take them through the lives of Old Testament men and point out the similarities to today's man. Audio is available along with small group discussion questions.
Hazards of Being a Leader by pastor Jeff Miller
This is a 12-part series for men (a follow-up series to the hugely popular series Occupational Hazards of Being a Man). Each audio message runs about 35 minutes and studies a biblical character who failed in leadership and then corrected their own error. A worksheet is available for each study (in Word) that contains a couple of reflection questions and a meditation verse. Thus the study can be done individually or in a group. Best wishes as you accept the challenge to grow in your leadership!
Spiritual Warfare by Bob Deffinbaugh
Men must know how to arm themselves with the full armor of God if they are to step forward and stand firm. Understanding spiritual warfare and knowing how to deal with it is fundamental to the survival of their families, the church, and themselves.
Love Your Wife Sacrificially by J. Hampton Keathley IV
This is a wonderful article about how we are to love our wives. It is written from both a personal and biblical perspective. Discussion questions are included.
Marks of Maturity by J. Hampton Keathley III
What does a mature Christian look like? A mature Christian is a believer whose life begins to take on the character of Christ-likeness. But what exactly is that? What are the specific qualities that mark out a person as Christ-like? This is the focus and point of this study.
Related Topics: Men's Articles


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Golden Hills Turquoise & Pearls Navajo Sun Bracelet by Erick Begay 3H19N
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Material: Sterling Silver, Turquoise, Fresh Water Pearl
Dimensions: The inside of this bracelet measures 5-3/4" from end to end. The opening is 1" and the piece is 1-3/4" at it's widest.
Weight (in grams): 107.8
Hallmark/Signature: Erick Begay
Erick Begay is a master silversmith and goldsmith with more than 37 years experience. He is an award winning artist that has multiple awards, including the World Renowned Santa Fe Indian Market. His family has been involved in Native American Jewelry for generations. His mother, Frances Begay, taught him the art of silversmithing, while she sold her art in Santa Fe. Erick started making jewelry when he was eleven and became a full-time jeweler at the age of 16. Erick only uses sterling silver, 14k gold, and the highest quality gemstones. You can rest assured that his jewelry is 100% quality.
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Welcome to our Galleries! Here you will find images of beauty and grace courtesy of the bounty of nature. We use macro lenses allowing you to see details you may have otherwise missed giving an even deeper appreciation of what is all around us. We hope you find the peace and serenity in these photos that we found in taking them.
If you have any questions at all, please do not hesitate to contact us.
Thanks and enjoy!
Garden Denizens
Critters from our yard. Macro photography lets you see details that you couldn't see without it.Read More


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Theta Digital Generation VIII D/A converter
We audiophiles are ever hopeful that, however satisfying our present equipment and setup, we can achieve even greater enjoyment with a tweak or an upgrade. And we never stop: It was only 16 years (and three turntables) ago that I bought what I declared would be my last turntable, and there's no doubt that this "dead" format has improved substantially since then. Now, even as we make another (but less paradigm-shifting) format transition, from CD to SACD and DVD-Audio, new two-channel DACs continue to appear that show us how far we still are from wresting all the music from the original "Red Book" 16-bit CD format. I reviewed the wonderful Weiss Medea DAC in February 2003, and there are still on my auditioning rack are two more Swiss DACs that might redefine the category: the Orpheus 1 and the Nagra DAP.
The New Generation
Plug it in!
Footnote 1: Current-production Gen.VIIIs have no SACD hardware connector. However, Sony has begun to offer its SACD players with a FireWire-based digital output (see John Atkinson's review of the Sony SCD-XA9000ES in the December 2003 issue), so this will surely come soon.—Kalman Rubinson
Although Audio Alchemy was probably responsible for popularizing the standalone DAC, back in the early 1990s, Theta pioneered the use of proprietary software running on DSP engines rather than on off-the-shelf digital chips with their DSPre from 1988. We continue to see rapid decreases in the cost of processing power; increasingly sophisticated processing can be incorporated into consumer products at prices that, only a year or two before, seemed impossibly low. Not only has this freed Theta to modify their algorithms at will as advances are made, it also permitted them to upgrade their existing products. Still, it has been about 10 years since the introduction of Theta's DS Pro Generation V; only now is Theta Digital releasing its successor, the $10,000 Generation VIII.
Theta showed a prototype of the Gen.VIII two years ago, and have skipped Generations VI and VII altogether—by which, clearly, they mean that the Gen.VIII is more than a mere incremental advance over the Gen.V. Actually, they'd be remiss if the Gen.VIII turned out to be just another revision, and could not accommodate multibit inputs from 32kHz to 96kHz as well as DSD input at 2.8224MHz for SACD (footnote 1). Moreover, multichannel operation has also been provided for, with the stacking of three Gen.VIIIs controlled from a single Theta Casablanca or Casa Nova processor.
As attractive as that is to me, Theta sent me only one unit, which meant that I could review the Gen.VIII only as a two-channel DAC, albeit one with promise for the future. It almost goes without saying that the Gen.VIII oversamples all inputs to as much as 384kHz, depending on original input, and that it buffers and/or reclocks the signals. Full details are offered at the Theta website.
The New Generation
Unpacking the Theta Generation VIII, I was immediately impressed with its weight: At 29 lbs, it outweighs many power amps! Its appearance is distinctively Theta, with a swooping, satiny aluminum panel on the left front that serves as a surprisingly convenient handle in concert with the more obvious pillar on the extreme right. On the right, more than half of the front panel is occupied by the controls and a bright, distinct, vacuum-fluorescent digital display. Beneath the VFD display are the five selector buttons and the Setup button. These buttons are normally used to select the source. In Setup mode, the five buttons switch among the various setup options. To their left and beneath the Theta logo are the remote-control receiver and the Standby button/LED.
To the right of the VFD are four buttons, arranged as segments of a circle, which provide Up, Down, Left, and Right operations for volume/balance and for the setup menus. Finally, there are Mute and Display buttons. All front-panel controls are duplicated on the remote, which is large enough that the buttons are logically grouped and, after a little experience, easily operated without the user having to look at them. The Gen.VIII is fully balanced in both digital and analog domains, and the remote includes a handy phase-switch button.
The central portion of the rear panel is a power input/control section that separates the analog from the digital connections. Immediately to the right of the power panel are digital control inputs and outputs, which allow the Gen.VIII to be smoothly integrated into more complex systems. The rest of the right side is occupied by a bank of digital inputs: three S/PDIF (two RCA, one BNC), one AES/EBU, one TosLink, and, optionally, one AT&T. Above these is a removable panel, similar in size to the panel space occupied by the inputs, to accept future options. Right now, the only available option is a Sample Rate Lock Board to accommodate low-precision digital sources, but I suspect that an SACD/DVD-A input options can't be far off. The left side of the panel bears analog inputs and outputs, both RCA and XLR.
There are no digital outputs, which is significant: Although I've been speaking of the Gen.VIII as a D/A converter (even Theta refers to it as such), it is also a serious two-input (three, if you consider the built-in DAC) analog line preamplifier. In the past, Theta distinguished their DACs without volume controls (DS Pro) from those with (DS Pre), but I see no such designations in their literature or on the website. I do note that my Gen.VIII's shipping carton indicated that the unit had a volume control, which implies that one can obtain a Gen.VIII without.
The Gen.VIII's analog circuits are fully balanced, differential, discrete, and class-A. All signals—the digital after conversion, the analog directly—are handled by the output stages and controlled by banks of switched resistors in the analog domain, for volume and balance. Only two analog inputs? In this century, that's just enough for my phono preamp and FM tuner. Everything else comes in as ones and zeros.
I won't subject you to the intricacies of reprogramming the Gen.VIII except to say that, with the aid of the explicit menu display, it wasn't difficult. You can set which inputs are directly accessible from the five buttons, which processing (reclocking or Theta's Jitter Jail) each of the digital inputs is subjected to, startup volume level, which external power triggers the Gen.VIII will respond to, and the protocols for the RS-232 control interface. You can also select whether or not the Gen.VIII responds to external volume control instructions for multichannel use, and invoke the Gen.VIII's built-in white-noise generator for burn-in.
The noise generator is an intriguing option. Theta recommends breaking-in the Gen.VIII for a week, using music and/or the internal burn-in signal. However, Theta also states that, after assembly and before testing, each Gen.VIII is put on a burn-in torture rack for 100 hours at the factory. Because the noise generator is right there in the machine, I used it for a week or two, usually when I was out of the house. However, I couldn't discern any change during the course of this uncontrolled experiment. One could also feed the burn-in signal to other components.
Plug it in!
Because I'd been shown the prototype of Theta's Generation VIII at the 2002 Consumer Electronics Show and been regaled with its blandishments by Neil Sinclair, I was not exactly panting for its arrival as 2003 began winding down. However, when the Gen.VIII was inserted into my system, I was stunned. The Gen.VIII seemed so much more dynamic than anything else that I immediately thought the ghosts of Fletcher and Munson must be abroad and haunting.
However, even when I'd carefully matched output levels with an audio-frequency voltmeter, and had substituted the Gen.VIII for other DACs or players, the Theta still made a distinctive difference—much as a 2-3dB difference in volume would fool the unsuspecting in a showroom. Digital inputs came from a variety of sources (see Sidebar, "Associated Equipment";), but the Gen.VIII played no favorites among them or among its various digital connectors—as it should not, assuming the DAC is doing its job in buffering and reclocking the input data. The Gen.VIII's Jitter Jail option of buffering digital inputs played an important role in this, which can be easily tested by switching the option in and out while listening. There's a small hiccup as you make the switch, but the superiority of Jitter Jail buffering over mere reclocking should be apparent to any careful listener.
Footnote 1: Current-production Gen.VIIIs have no SACD hardware connector. However, Sony has begun to offer its SACD players with a FireWire-based digital output (see John Atkinson's review of the Sony SCD-XA9000ES in the December 2003 issue), so this will surely come soon.—Kalman Rubinson


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The Sandy Bridge Review: Intel Core i7-2600K, i5-2500K and Core i3-2100 Testedby Anand Lal Shimpi on January 3, 2011 12:01 AM EST
Power Consumption
Power consumption is very low thanks to core power gating and Intel's 32nm process. Also, when the integrated GPU is not in use it is completely power gated as to not waste any power either. The end result is lower power consumption than virtually any other platform out there under load.
I also measured power at the ATX12V connector to give you an idea of what actual CPU power consumption is like (excluding the motherboard, PSU loss, etc...):
|Load (Cinebench R11.5)
|Intel Core i7 2600K @ 4.4GHz
|Intel Core i7 2600K (3.4GHz)
|AMD Phenom II X4 975 BE (3.6GHz)
|AMD Phenom II X6 1100T (3.3GHz)
|Intel Core i5 661 (3.33GHz)
|Intel Core i7 880 (3.06GHz)
Idle power is a strength of Intel's as the cores are fully power gated when idle resulting in these great single digit power levels. Under load, there's actually not too much difference between an i7 2600K and a 3.6GHz Phenom II (only 10W). There's obviously a big difference in performance however (7.45 vs. 4.23 for the Phenom II in Cinebench R11.5), thus giving Intel better performance per watt. The fact that AMD is able to add two more cores at only a 13W load and 300MHz frequency penalty is pretty impressive as well.
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RMSe17 - Monday, January 3, 2011 - linkTime for an upgrade :)
marc1000 - Monday, January 3, 2011 - linkI decided to jump the first core-i lineup, and sitck to an old core2duo for some more time... now seems the wait was worth it!
I just hope the prices outside US/Europe will be reasonable..
thanks Anand,
vol7ron - Monday, January 3, 2011 - linkI think there are many of us that had the same idea. Unless needing to upgrade due to malfunction or new laptop purchase, holding C2D til past the i-Series was the best move to make; whereas buying into C2D asap was the best move at the time.
Still going to wait for prices to fall and more USB3 adoption. Expected new purchase: mid-2011-mid 2012
vol7ron - Monday, January 3, 2011 - linkby "i-Series" it should have said "1st gen. i-Series"
CptTripps - Tuesday, January 4, 2011 - linkYa know I usually do as you are but was an early adopter of the i7 920. Looking now it seems I made the right choice. I have had 2 years of kickassery and my processor still holds up rather well in this article.
hogey74 - Thursday, January 6, 2011 - linkMe too! I've got an e8400 running at 3.9 with almost zero OC know-how and its done me well. I might snap up an i7 if they and their mobos get cheap when sandy bridge has been out a few months... but may well skip that generation all together.
Einy0 - Monday, January 3, 2011 - linkHoly crapola AMD really needs Bulldozer now. Even in heavily threaded video encoding the 2600K at $300 is blowing the 1100T x6 out of the water. This is the the Core 2 Duo vs. A64 X2 all over again. Will Bulldozer be another Phenom, a day late and a dollar short? TLB bug anyone? As a PC enthusiast I really want to see competition to keep prices in check. If I had to upgrade today, I can't see how I could turn down the 2600K...
medi01 - Monday, January 3, 2011 - linkDid you add mobo price into equation?
I don't get all the excitement, really. If anything, Intel's anti-overclocking moves
MonkeyPaw - Monday, January 3, 2011 - linkYeah, new Intel motherboard models are never cheap. I don't understand why the price remains so high when more an more functionality is moving to the CPU. The other killer is that you need a new board for every Intel CPU update.
Lastly, it's hard to throw the "buy now" tag on it with AMD's new architecture over the horizon. Sure, AMD has a tough act to follow, but it's still an unknown that I think is worth waiting for (if it's a dog, you can still buy Intel). Keep in mind that Bulldozer will have a pretty strong IGP, one that may make decent IGP gaming a reality. It will become a matter of how powerful the x86 portion of the Bulldozer is, and they are trying a considerably different approach. Considering the amount of money you'll be paying, you might as well see how AMD shakes out. I guess it just depends on if what you have today can get you by just a little longer.
dertechie - Monday, January 3, 2011 - linkYou're conflating Bulldozer and Llano there. Bulldozer is the new architecture, coming to the desktop as an 8-core throughput monster. Llano is the first desktop APU, cramming 4 32nm K10.5 cores and a Redwood class GPU onto the die. The next generation of desktop APUs will be using Bulldozer cores.


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Back during the Cold War, the military wanted to find out if LSD could be used to incapacitate enemy forces. So they administered the drug to unsuspecting British soldiers, and sent the squaddies off to perform their duties. This short video, which is as hilarious as it is disturbing, chronicles the British soldiers' hapless attempt to complete a military exercise while completely tripping balls.
The British weren't the only country to conduct such experiments. Back during the 1950s, the U.S. Army conducted experiments with soldier volunteers at its Edgewood, MD arsenal. These experiments lasted until 1972, in which soldiers were given synthetic marijuana, LSD and two dozen other psychoactive drugs — all with the intent of developing chemical weapons to debilitate enemy soldiers.
Wonder how many of these soliders went on to become hippies.


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Journal of the South African Veterinary Association
On-line version ISSN 2224-9435
Print version ISSN 1019-9128
J. S. Afr. Vet. Assoc. vol.79 n.1 Pretoria 2008
Acute lead intoxication in a pregnant mare
K KrugerI; M N SaulezI; J A NeserII; K SolbergIII
IDepartment of Companion Animal Clinical Studies, Equine Internal Medicine, Faculty of Veterinary Science, Private Bag X04, Onderstepoort, 0110 South Africa
IIDepartment of Paraclinical Sciences, Faculty of Veterinary Science, Private Bag X04, Onderstepoort, 0110 South Africa
IIIFinal Year Veterinary Science Student, Faculty of Veterinary Science, University of Pretoria, Onderstepoort, South Africa
Lead (Pb) intoxication in horses is usually a chronic phenomenon with clinical signs associated with central nervous dysfunction. This report gives details of a case of acute Pb intoxication in a 9-year-old American Saddlebred mare with severe, progressive and ultimately fatal neurological deterioration. During the 4 days of hospitalisation, clinical signs progressed from intermittent headshaking and depression to severe, continuous, uncontrollable manic behaviour. At autopsy, three grey-coloured, hard metal particles were present in the gastrointestinal tract and subsequently found to contain 2614 ppm Pb. Lead concentrations in the brain, liver, stomach and kidney were 29, 4, 6 and 2 ppm wet weight, respectively.
Key words: cerebral dysfunction, equine, lead intoxication
"Full text available only in PDF format"
1. Aguilera-Tegero E, Mayer-Valor R, Fernandez-Gomez M, Gomez-Villamandos J C, Cano-Exposito T 1996 Lead poisoning, laryngeal paralysis and pulmonaryhemorrhage in two horses. Equine Practice 18: 16-20 [ Links ]
2. Arnson A L 1972 Lead poisoning in cattle and horses following long-term exposure to lead. American Journal of Veterinary Research 33: 627-629 [ Links ]
3. Barton J C, Conrad M E, Harisson L, Nuby S 1978 Effects of calcium on the absorption and retention of lead. Journal of Laboratory and Clinical Medicine 91: 366-376 [ Links ]
4. Buck W B 1970 Lead and organic pesticide poisonings in cattle. Journal of the American Veterinary Medical Association 156: 1468-1472 [ Links ]
5. Burrows G E 1982 Lead poisoning in the horse. Equine Practice 4: 30-36 [ Links ]
6. Burrows G E, Borchard R E 1982 Experimental lead toxicosis in ponies: comparison of the effects of smelter effluent-contaminated hay and lead acetate. American Journal of Veterinary Research 43: 2129-2133 [ Links ]
7. Burrows G E, Sharp J W, Root R G 1981 A survey of blood lead concentrations in the north Idaho lead/silver belt area. Veterinary and Human Toxicology 23: 328-330 [ Links ]
8. Casteel S W 2001 Metal toxicosis in horses. Veterinary Clinics of North America: Equine Practice 17: 517-527 [ Links ]
9. Dollahite W, Younger R L, Crookshank H R, Jones L P Petersen H D 1978 Chronic lead poisoning in horses. American Journal of Veterinary Research 39: 961-964 [ Links ]
10. Egan D A, O'Cuill T 1970 Cumulative lead poisoning in horses in a mining area contaminated with galena. The Veterinary Record 86: 736-738 [ Links ]
11. George L W 1996 Diseases of the nervous system. In Smith B P (ed.) Large animal internal medicine (2nd edn). Mosby, Missouri: 1001-1175 [ Links ]
12. Gwaltney-Brant S 2004: Lead. In Plumblee K H (ed.), Clinical veterinary toxicology. Mosby, Missouri: 204-210 [ Links ]
13. Hammand P B, Arnson A L 1964 Lead poisoning in cattle and horses. Annals of the New York Academy of Sciences 3: 595-611 [ Links ]
14. Hatch R C 1982 Poisons causing nervous stimulation or depression. In Booth N H, McDonald L E (eds), Veterinary pharmacology and therapeutics (5th edn). Iowa State University Press, Ames: 1005-1012 [ Links ]
15. Knight H D, Burau R G 1973 Chronic lead poisoning in horses. Journal of the American Veterinary Medical Association 162: 781-786 [ Links ]
16. Maxie M G, Youssef S 2007 Nervous system. In Maxie M G (ed.) Jubb, Kennedy, and Palmer's pathology of domestic animals (5th edn). Elsevier, Toronto: 281-457 [ Links ]
17. Nielsen S W 1971 Environmental pollutants pathogenic to animals. Journal of the American Veterinary Medical Association 159: 1103-1107 [ Links ]
18. Priester W A, Hayes H M 1974 Lead poisoning in cattle, horses, cats and dogs reported by 11 colleges of veterinary medicine in the United States and Canada from July, 1968, through June, 1972. American Journal of Veterinary Research 35: 567-569 [ Links ]
19. Puls R 1994 Toxic levels of lead in the brain and liver of horses (2 nd edn.) In Mineral levels in animal health. Sherpa International, Clearbrook: 153 [ Links ]
20. Schmitz D G 2004 Toxicologic problems. In Reed S M, Bayly W M, Sellon D C (eds), Equine internal medicine (2nd edn). Elsevier, Missouri: 1477-1479 [ Links ]
21. Willoughby R A 1971 Normal blood and milklead values. Canadian Veterinary Journal 12: 165-171 [ Links ]
Received: October 2007
Accepted: February 2008
* Author for correspondence: E-mail: firstname.lastname@example.com


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The advent of the World Wide Web has delivered instant knowledge to the masses. As the Internet grows, however, danger begins to lurk around every corner. From hackers who steal credit card numbers to cyberbullies, many experts have argued that the Internet has turned into a lawless wasteland where knowledge enters and ignorance exits. The Arizona State Legislature on Monday passed an Internet censorship bill that extends telephone harassment laws to the Internet and other means of electronic communication. The legislation aims to put an end to cyberbullying and states that virtually anything said online that the state deems "offensive" can be a punishable offense. Law enforcement officials will be able to charge Internet lawbreakers with a Class 1 misdemeanor, which is punishable by a $2,500 fine and up to six months in jail. Opponents of the legislation argue that the vague wording of the bill could lead to a crack down on public message boards such as 4Chan and Reddit, thus infringing upon basic American freedoms. The bill is currently on the Governor's desk waiting to be signed into law or vetoed.
[Via Kotaku]


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Learn Your Basal Metabolic Rate in Coral Springs, FL
Even though it may not feel like it, your body is always in motion. It takes plenty of fuel (calories) to keep your body running normally as it digests food, pumps blood through your body, makes your lungs move and much more. The number of calories your body burns at rest is known as your basal metabolic rate (BMR).
To find out your basal metabolic rate? Call (561) 623-9344 or contact Advanced Medical Therapeutics LLC online.
What is Basal Metabolic Rate?
Knowing your basal metabolic rate (or at least an estimate) is a good way to calculate how many calories you should take in each day to lose or maintain your body weight.
You may notice that you can't seem to eat the same foods you used to without gaining weight. This is because your BMR changes over time as your body ages and you begin to lose muscle mass. If you know your basal metabolic rate, you can adjust your daily calories to keep your figure looking fit and your body healthy.
How to Calculate Basal Metabolic Rate
The easiest way to calculate your rate is to use a simple online program. Simply input your height, weight, age and gender and the program will calculate your number. You can take this number and apply it to the Harris Benedict Formula to determine your daily caloric needs to lose, maintain or gain weight.
Basal Metabolic Rate Formula & Your Health
Pulling all the pieces of your health together can be important information. Your healthcare provider may calculate your basal metabolic rate and use other factors like:
- Body mass index
- Belly fat
- Target heart rate
- Activity level
- Current diet
- Overall lifestyle
These factors, along with your BMR can be used to formulate exercise and nutrition plans specifically tailored to your needs.
You can also take these numbers to your health care provider and share your thoughts or concerns. They are a great way to open the door of communication about ways to losing excess fat weight and live healthier.
Learn more about your basal metabolic rate today: call (561) 623-9344 or contact Advanced Medical Therapeutics LLC online.
Advanced Medical Therapeutics LLC
Address6100 Glades Road
Suite 304
Boca Raton, FL 33434
(561) 623-9344
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Areas We Service:Broward County, FL, Miami-Dade County, FL, Palm Beach County, FL, Aventura, FL, Davie, FL, Doral, FL, Sunny Isles, FL, Weston, FL, Coral Springs, FL, Deerfield Beach, FL, Fort Lauderdale, FL, Hollywood, FL, Lighthouse Point, FL, Pembroke Pines, FL, Pompano Beach, FL, Sebastian, FL, Palm City, FL, Stuart, FL, Homestead, FL, Miami, FL, North Miami Beach, FL, Boynton Beach, FL, Jupiter, FL, Lake Worth, FL, Palm Beach, FL, Palm Beach Gardens, FL, Wellington, FL, West Palm Beach, FL, Port Saint Lucie, FL
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WASHINGTON — Congress is sending the president legislation to expand a popular homebuyers tax credit and extend unemployment benefits.
With an overwhelming House vote, Congress has completed work on the $24 billion economic package that seeks both to propel a sluggish economic recovery and help out the millions who have lost jobs and have been unable to rejoin the workforce.
Under the measure, the $8,000 tax credit for first-time homebuyers would be extended for seven months and expanded with a $6,500 credit for some prospective homebuyers who already own homes.
The nearly 2 million people who have lost or are in danger of exhausting unemployment benefits before the end of the year would receive up to 20 weeks in additional benefits.
First-time homebuyers have been getting tax credits of up to $8,000 since January as part of the economic stimulus package enacted earlier this year. But with the program scheduled to expire at the end of November, the Senate voted Wednesday to extend and expand the tax credit to include many buyers who already own homes. The House approved the bill today.
Buyers who have owned their current homes at least five years would be eligible for tax credits of up to $6,500. First-time homebuyers — or anyone who hasn't owned a home in the last three years — would still get up to $8,000. To qualify, buyers in both groups have to sign a purchase agreement by April 30, 2010, and close by June 30.
"This is probably the last extension," said Sen. Johnny Isakson, R-Ga., a former real estate executive who championed the credits.
The homebuyers tax credit is one of two tax breaks totaling more than $21 billion that the Senate included in a bill extending unemployment benefits for those without a job for more than a year. The other would let companies now losing money recoup taxes they paid on profits earned in the previous five years.
"We are still in a world of economic hurt, and Congress must continue to act boldly and creatively," said Sen. Max Baucus, D-Mont., chairman of the Senate Finance Committee. "With the right mix of tax breaks and investments we will get through this recession and get folks working again."
The real estate industry has been pushing to extend and expand the housing tax credit. About 1.4 million first-time homebuyers have qualified for the credit through August. The National Association of Realtors estimates that 350,000 of them would not have purchased their homes without the credit.
Extending and expanding the tax credit for homebuyers is projected to cost the government about $10.8 billion in lost taxes. While the measure passed the Senate by a 98-0 vote, Sen. Kit Bond, R-Mo., questioned its efficiency in stimulating home sales.
"For the vast majority of cases, the homebuyer tax credit amounted to a free gift since it did not affect their decision to purchase a home," Bond said. "And for the small minority of buyers whose decision was directly caused by the credit, this raises the question of whether we are subsidizing buyers who may not have been able to afford buying a home in the first place."
The credit is available for the purchase of principal homes costing $800,000 or less, meaning vacation homes are ineligible. The credit would be phased out for individuals with annual incomes above $125,000 and for joint filers with incomes above $225,000.
The credit would be extended an additional year, until June 30, 2011, for members of the military serving outside the United States for at least 90 days.
Expanding the tax credit for money-losing companies is projected to cost $10.4 billion.
The business tax break would allow money-losing companies to use current losses to offset taxable profits earned in the previous five years, giving them refunds of taxes paid in those years. Under current law, businesses with annual gross receipts of more than $15 million can claim losses back only two years.
The tax break would help industries suffering losses in 2008 or 2009, including retailers, homebuilders and newspapers. Congress included a scaled-back version of the tax break — for companies with revenues of $15 million or less — in the economic recovery package enacted in February. The new tax break would be available to companies of any size, providing a quick source of cash.
The U.S Chamber of Commerce has been a big backer of the tax break for money-losing companies.
"It frees up capital that they can use to maintain jobs and potentially even hire new people as the economy returns," said Caroline Harris, senior tax counsel for the U.S. Chamber of Commerce.
The tax breaks would be paid for largely by delaying a tax break for multinational companies that pay foreign taxes. It was passed in 2004 and originally was to have taken effect this year, but would now be delayed until 2018.
The bill is H.R. 3548.
On the Net:
Congress: thomas.loc.gov
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- More contact information is here.


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Corralejo Street Market
September 19 @ 10:00 – 14:00
There's a variety of stalls including crafts, jewelry, sunglasses, watches, leather goods and African carvings. Lots of bargain brands to be had if you're not too fussed about their authenticity.
The market is in the Acua Water Park car park.


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These 15 jobs are ranked as the best in the UK for 2021 - and how much they pay
The world of work has experienced significant disruption over the past year thanks to the Covid-19 pandemic, but that's not to say promising job opportunities are not still out there.
Listed are the 15 jobs that are ranked as the best in the UK for 2021, based on salary, current openings and overall satisfaction. The roles have been ranked by job review website Glassdoor and include those which scored highly across all three categories. Here are the jobs which came out on top.
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- Home
- Departments
- Animal Control - Sheriff's Office
- Barking Dogs
Barking Dogs
Neighborhood Problem
Few things in life are as annoying as having to listen to the constant bark, howl, whine or cry of another person's dog. The noise from barking can disrupt sleep, lower the quality of your leisure hours, disturb your work, and make being at home not enjoyable. The first reaction of many people faced with a barking dog problem is to call the authorities. Believe it or not, this is not always the best route to resolve the problem. This problem has been looked at nationally and the conclusions reached have been uniformly the same: Barking is a neighborhood problem. Here are a few facts about the owners of barking dog that may help you deal with what is really a neighborhood problem:
- The owner of a barking dog often doesn't know the dog is barking. Owners may leave for work with a quiet dog in the back yard and return home to a quiet dog. The dog may only be barking because its owner is gone.
- The dog barking may be a comfort to the owner. Barking may tell the owner the dog is well and the property is protected. The owner may assume it gives the neighbors the same feeling.
- The owner may be desensitized to the barking. People that are around barking dogs all of the time learn to tune out the noise.
- The owner may assume that if it is daylight, everyone must be awake an it is okay to make noise. Owners may not think about people who sleep in the daytime, or that peace and quite may be desired during normal working hours.
- The owners may assume that because they haven't had anyone complain about the noise the dog is making, that the barking doesn't bother anyone.
Communicate with Your Neighbor
Owners of barking dogs falling into the above categories are best dealt with as neighbors. Letting an owner know, on a personal level, that the dog's noise is disrupting your life can be very effective. People that do not first attempt to solve the problem as neighbors often begin long-term neighborhood feuds. Tell the person, very politely, in person, in writing or by phone exactly what the nature of the annoyance is. Communicate things such as:
- "I can't sleep"
- "I can't hear my television"
- "I work nights and sleep days"
- "I can't study because of the noise your dog is making"
Neighborhood communication is a very important part of neighborhood security. Even the act of telling someone his or her dog is bothering you can further communication.
Animal Control
If these methods fail then you should call Animal Control at 541-882-1279. Do not try to silence the animal yourself or wait until you can no longer handle the barking. Tackle the problem early on. Animals are family and disciplining someone else's family members can result in violence.


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Featured News
- Innovate
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Study Finds That High Platelet Reactivity on Clopidogrel Predicts Stent Thrombosis, Heart Attack, and Bleeding But Is Not Directly Linked to Death
NEW YORK, NY – JULY 26, 2013 – Patients who receive a drug-eluting stent (DES) and demonstrate high platelet reactivity on clopidogrel are more likely to have blood clots form on the stent and to suffer a heart attack; however, these patients are less likely to develop bleeding complications. One-year results of the ADAPT-DES trial were published online July 26, 2013, in the Lancet. The findings were first presented at last year's Transcatheter Cardiovascular Therapeutics (TCT) annual scientific symposium.
ADAPT-DES is the largest study ever to explore the overall treatment implications of platelet reactivity on patient outcomes after successful coronary drug-eluting stent implantation. Researchers investigated the relationship between platelet reactivity during dual therapy with aspirin and clopidogrel and clinical outcomes such as stent thrombosis, major bleeding, and other adverse events.
The study enrolled 8,583 patients at 11 sites in the US and Germany who underwent a percutaneous coronary intervention (PCI) with at least one drug-eluting stent between January 7, 2008, and September 16, 2010. Researchers assessed platelet reactivity with the VerifyNow Aspirin, P2Y12, and IIb/IIIa tests. Patients were followed for one year to determine the relationship between platelet reactivity and subsequent events. At one year, stent thrombosis had occurred in 70 patients (0.8 percent), heart attack in 269 (3.1 percent), major bleeding in 531 (6.2 percent), and death in 161 (1.9 percent).
Platelet reactivity units (PRU), an index of platelet inhibition to clopidogrel, were measured by the VerifyNow P2Y12 test. High platelet reactivity, defined as a PRU of greater than 208, was present in 42.7 percent of patients. At one year, researchers found that high platelet reactivity was significantly associated with stent thrombosis (1.3 percent vs. 0.5 percent) and heart attack (3.9 percent vs. 2.7 percent), but was also found to be protective against major bleeding (5.6 percent vs. 6.7 percent). High platelet reactivity was also associated with one-year mortality (2.4 percent vs. 1.5 percent). However, because high platelet reactivity is also associated with other patient risk factors and baseline characteristics, multivariable modeling was also performed; it showed no independent association between high platelet reactivity and mortality.
"Results from the ADAPT-DES registry definitely demonstrate that high platelet reactivity after implantation of drug-eluting stents is an independent predictor of one-year stent thrombosis and heart attack, but it is also protective against major bleeding, both of which impact mortality," said lead investigator Gregg W. Stone, MD. Dr Stone is professor of medicine at Columbia University College of Physicians and Surgeons and Director of Cardiovascular Research and Education at the Center for Interventional Vascular Therapy at NewYork-Presbyterian Hospital/Columbia University Medical Center. Dr. Stone is also co-director of the Medical Research and Education Division at the Cardiovascular Research Foundation (CRF).
"Because of the counteracting effects of ischemia and bleeding, platelet reactivity was not an independent predictor of one-year mortality. Therefore, overcoming high platelet reactivity with more potent antiplatelet agents is unlikely to improve survival unless the beneficial effect of reducing stent thrombosis and heart attack can be separated from the likely increase in bleeding that results from greater platelet inhibition," said Dr. Stone.
Dr. Stone added: "Platelet reactivity on aspirin was unrelated to stent thrombosis, heart attack, or death, but may be related to bleeding. This raises questions as to the utility of aspirin in patients treated with drug-eluting stents."
The ADAPT-DES trial was sponsored by CRF with research support from Boston Scientific, Abbott Vascular, Medtronic, Cordis, Biosensors, The Medicines Company, Daiichi Sankyo, Eli Lilly, Volcano, and Accumetrics.


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NOTE: Designer Cloud Enterprise Edition does not modify a source. Instead, a set of metadata is associated with the source data, which enables transformation of the source. On export, a new version of the data is written to one or more specified output destinations.
For more information on the formats supported for input, see Supported File Formats.For more information on distributed sources of datasets, see Connection Types.Steps:
When data is imported, a reference to it is stored by the platform as an imported dataset. The source data is not modified. In the application, you modify the recipe associated with a dataset to transform the imported data.
NOTE: Any user with a valid user account can import data from a local file.
- Login to the application.
- In the menubar, click Datasets. Click Import Data.
To add a dataset:
- Select the connection where your source is located. For this basic workflow, select Upload to upload a file from your local desktop. You can select multiple files to upload. For this example, select only one file.
- Navigate and select the file or files for your source. Click Open.
- To queue the dataset for uploading, click the Plus icon next to its name.
To begin working with a dataset, you must first add it into a flow, which is a container for datasets. Click the Add Dataset to a Flow checkbox and enter the name for a new flow. Click Import & Add to Flow.
Tip: If you have selected a single file, you can begin wrangling it immediately. Click Import and Wrangle. The flow is created for you and is named based on the dataset name. Your dataset is automatically added to it.
- After the flow has been created, you can begin working with the flow objects. See Flow View Page.
- Select the dataset and click Create New Recipe.
- Now, click Edit Recipe to begin working with the dataset in the Transformer page. See Transform Basics.
Tip: If you are interested, you can create a visual profile of your source data before you begin transforming. For more information, see Profiling Basics.
For more information, see Import Tasks.
Example Dataset
You can download an example dataset from the following URL:
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Treating Trauma in Boston
I Tweeted this, but I thought it was worth sharing (and I'm trying to blog more). From the New England Journal of Medicine (which I grabbed the RSS for years ago and am always excited to run across), a bit of a post-mortem on the medical response to the Boston Marathon bombings. The whole thing is interesting (and very different than most of the stories on the bombing you'll read), but the most interesting tidbit to me was this:
Although most health care providers in the United States have never treated a bombing victim, lessons learned by military surgeons, emergency physicians, and nurses in Iraq and Afghanistan are progressively percolating through the trauma care community.


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Si aún no formas parte de nuestra comunidad, crea tu cuenta y disfruta de todas estas ventajas:
Entra ahora, ponte cómodo y disfruta de la experiencia.
Learn to read with Teo and enjoy the games and activities you will find in the story! Share with Teo a weekend at his cousins' farm, celebrate his birthday and go on a great trip with him and his family!
Titles in the series TEO'S WORLD:
- Teo's Farm
- Teo's Birthday
- Teo Goes on a Trip


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Cleaning and Polishing with Hand Tools
Among the expressions we use for the different phases of furniture making, such as "Prepare the stock" or "Mark the joints," "Clean up and polish" is the endgame expression I've always known and taught.
The words are entirely apt when you understand that clean up means making the surface ready to receive the finish, and polish means applying the finish on the prepared surface. If you intend to paint rather than polish the wood, clean up need not be as rigorous.
This article is not intended to describe a variety of ways of cleaning up the surface nor a variety of finishes you could use. Rather, its purpose is to explain the methods I favor. With this in mind there are two stipulations that require explanation at the outset.
The first is that, with a clear finish, my aim is always to keep the natural color of the wood. Therefore, a great deal of time is spent at the beginning of any job selecting each part so that it matches for color and grain pattern with the whole. I consider this a part of the finishing process.
The second is that before gluing up any subassembly, all the surfaces that cannot be planed after the glue-up are cleaned and polished beforehand.
It follows that the finishing process isn't completed as a one-time, compact job like "Prepare the stock" or "Cut the joints" but rather is distributed over the various stages of gluing and clamping.
These methods are derived from the English Arts & Crafts movement whose members devoted considerable time and thought to the most effective use of hand tools. What was adopted and adapted from this movement on this side of the Atlantic were very different techniques — but that's another story.
In a world without machines, we would begin making a piece of furniture by preparing the sawn stock to dimensional and geometric accuracy using a handplane, very likely an 07 trying plane. However, handplanes have been rendered obsolete for this kind of work by jointers and planers, which do a good job of sizing the stock to the required squareness. The downside of stock prepared by machines is the scalloped surface left by their revolving knives. Tearout may also be a problem, the result of reversed grain direction or feeding the stock the wrong way over the cutterhead. Neither scalloped surface nor tearout affects the marking and cutting of joints, nor does it affect shaping, gluing or clamping operations. However, the milled surface and any other imperfections have major implications at the finishing stage. Just as polish highlights the color and grain pattern of the wood, it also emphasizes all its defects. The challenge is to remove those defects so that the piece presents an absolutely flat surface reflection.
Clean Up
To bring the machined surface to a polish-ready state, we have three tools to choose from: scrapers, handplanes and abrasives. The Arts & Crafts practitioners deemed scrapers inadequate for the task. They didn't use them — nor do I.
If there is any process in a small shop, of one to five workers, where a hand tool is best suited to a task, it's cleaning up with a smoothing plane.
Handplanes: In most cases, faces and edges can be planed using an 04 or 04-1⁄2 smoothing plane, provided the grain is oriented to advantage. If the grain is difficult and prone to tearout, use a blade that has been back sharpened. In extreme cases, even on relatively narrow faces, you may have to resort to planing across the grain.
Assuming that the workpiece is narrower than the plane width, that it's sharp and correctly set, it usually takes four passes to make a machined surface smooth and ready to polish.
The first pass removes the tops of the scallops, which collect as fine slivers. The second pass removes larger slivers. The third pass removes a near-complete shaving with some gaps across it. The fourth pass removes a complete end-to-end shaving. The result is a smooth surface.
This surface has several desirable characteristics besides smoothness. First, the fibers are cleanly severed, not torn or abraded. Second, the surface retains its geometry: it's flat in length, flat in width, and square to its faces. Third, the very small amount of material removed has not altered the critical dimensions of the workpiece. A smoothing plane is the only tool capable of delivering all these characteristics.
Abrasives: There are situations where a surface is improved by sanding. For example, a small tearout caused by abnormal growth many years earlier in the life of the tree or an area, usually around a pin knot, where the grain goes the opposite way to the rest of the board.
I sand by muscle power using a cork block. Divide the sheet of abrasive paper into six pieces and size the block to permit thumb and finger grip. Other than the cardiac workout, the major benefits of this method are speed and control to prevent the softening of surface edges. Because my polish is beeswax, I usually start with 320- grit sandpaper and go to 400.
Clear shellac serves as a barrier to prevent the beeswax from soaking into the wood. Without shellac, you would need four or five coats of wax to get the desired body and luster.
Shellac is best applied with a clean, lint-free cloth, preferably old cotton. The procedure is called "ragging on." With the rag formed into a pad, spread the shellac in circles quickly and thinly to wet the entire surface at once, then lay it off by wiping in the direction of the grain. Don't apply a second coat: it will dissolve the first coat and make a sticky mess. You could also brush it on.
Because application by brush leaves a heavy deposit and shellac dries too quickly for continuous brushing, a particular technique is required. Start with a loaded brush and cover the surface quickly, then wipe it off with a dry rag. The result is about the same as ragging on.
The shellac will be touch-dry in about five minutes, but the surface will have been roughed by swollen fibers called "nibs." When the shellac has dried to the point where it won't immediately gum up the sandpaper, usually 30 minutes, de-nib the surface using worn 320- or 400-grit paper.
Unlike normal sanding, don't wrap the paper around a sanding block. Its flat face will develop a shellac buildup on one or two spots on the paper, causing tracks on the workpiece surface. Instead, weave the paper into your fingers.
Be thorough by sanding to the point where it seems you are removing the shellac coat altogether — you won't. The cleanest way to remove the dust is by vacuum. Brushing or blowing puts dust into the air, and a tack cloth loads up too fast to be practical.
Beeswax: Making your own beeswax polish is a simple procedure. By volume it takes about five measures of pure turpentine to one measure of the pure granulated bleached beeswax dissolved overnight in a container. Its consistency should be like a block of butter just before it loses its shape to melting. The homemade advantage? You know you have pure beeswax, one not extended with a pastewax mix.
To apply, form a soft, lint-free cloth into a pad and lightly load it by scraping across the wax surface in its container. Rub the pad in circles on the workpiece until you have "rubbed it out" — there's no more free or visible wax. Less wax is better than more. The result should be a surface slightly sticky to the touch. Finish by polishing with the grain, then leave for at least four hours. You will need a second coat, but since individuals will apply at different levels of speed and pressure, a definite prescription is impossible. To heighten the luster, polish without adding more wax. This is called "buffing."
Advantages Summarized: A shellac/beeswax finish is applied quickly. Equally important, you can get the finish off the shelf and polish the inside faces of work before gluing up without a lot of fuss. This means that corners are clean rather than sanded and softened as is the case when they are assembled first and finished later. Finally, glue squeeze-out that is left to dry lifts off cleanly from the waxed faces with a sharp chisel.