text:
During the next three years, suppliers will continue to reduce copper pipe and tube prices but at a slower rate than in the previous three years
Los Angeles, California (PRWEB) March 27, 2015
Copper pipes and tubes have a buyer power score of 3.9 out of 5, which indicates buyers have a distinct advantage over suppliers in price negotiations. According to IBISWorld market research analyst, Jeffrey Cohen, "The primary factors that have positively impacted buyer power during the past three years are declining prices for copper pipes and tubes, a low level of product specialization and low switching costs."
During the past three years, the world price of copper has experienced a significant decline. "Because copper is a primary input used in the copper pipe and tube production process, a decline in its price has caused suppliers to incur lower production costs," says Cohen. Because suppliers have incurred lower production costs, they have responded by reducing copper pipe and tube prices, which has benefited buyer power. Another factor that has benefited buyer power is that copper pipes and tubes are highly standardized. Because copper pipes and tubes are typically standardized products, buyers have more leverage during the negotiation process because they can switch suppliers if their current supplier is not offering competitive prices. Also, there are plenty of suppliers that are capable of providing buyers with copper pipes and tubes of a similar quality, widening the pool of capable suppliers from which buyers have to choose. Major vendors in the market include Freeport-McMoRan, Global Brass and Copper Holdings and Mueller Industries.
Lastly, the average level of switching costs in the copper pipes and tubes market is low, which further improves buyer power. Due to the standardized nature of copper pipes and tubes, costs associated with switching suppliers are low for buyers. For instance, although it is possible, it is unlikely that a new supplier will perform poorly with regard to providing buyers with the appropriate copper pipes and tubes. For more information, visit IBISWorld's Copper Pipes & Tubes procurement category market research report page.
Follow IBISWorld on Twitter: https://twitter.com/#!/IBISWorld
Like IBISWorld on Facebook: http://www.facebook.com/pages/IBISWorld/121347533189
IBISWorld Procurement Report Key Topics
This report is intended to assist buyers of copper pipes and tubes. Manufacturers produce copper pipes, which are used to transport fluids, and copper tubes, which are small and flexible with precise outside diameters. Suppliers of copper pipes and tubes include manufacturers and wholesalers. The primary types of buyers of copper pipes and tubes are contractors, manufacturers, plumbers and construction companies. Commercial CPVC pipes, concrete pipes and industrial PVC pipes are excluded from the scope of this report.
Executive Summary
Pricing Environment
Price Fundamentals
Benchmark Price
Pricing Model
Price Drivers
Recent Price Trend
Price Forecast
Product Characteristics
Product Life Cycle
Total Cost of Ownership
Product Specialization
Substitute Goods
Quality Control
Supply Chain & Vendors
Supply Chain Dynamics
Supply Chain Risk
Competitive Environment
Market Share Concentration
Market Profitability
Switching Costs
Purchasing Process
Buying Basics
Buying Lead Time
Selection Process
Key RFP Elements
Negotiation Questions
Buyer Power Factors
Key Statistics
About IBISWorld Inc.
IBISWorld is one of the world's leading publishers of business intelligence, specializing in Industry research and Procurement research. Since 1971, IBISWorld has provided thoroughly researched, accurate and current business information. With an extensive online portfolio, valued for its depth and scope, IBISWorld's procurement research reports equip clients with the insight necessary to make better purchasing decisions, faster. Headquartered in Los Angeles, IBISWorld Procurement serves a range of business, professional service and government organizations through more than 10 locations worldwide. For more information, visit http://www.ibisworld.com or call 1-800-330-3772.


text:
Vienna, Austria
Cocktail Bar
Completion July 2015
Miranda was born from both pragmatic and nostalgic impulses. When our architectural practice relocated to a larger space, rather than give up our old address – a lovely storefront on the Esterhazygasse – we decided to transform it into a small cocktail bar. The bar opens to the street, revealing a pale color palette of greens, pinks, blues and yellows. The room is dominated by long, green granite bar at counter height, allowing guests to feel as if they were part of the drink –mixing alchemy. The industrial herringbone oak flooring was left intact and references the space's original use as a woodshop at the turn of the 20th century. Plush leather stools surround the bar and three small round tables along the façade. The façade is organized around four arched openings, each with glass doors that open to the street. With the exception of a large illustration featuring a dense jungle scene, the walls, partitions, bar counter and lighting fixtures are reduced to single colors, creating a playful overlapping of color planes. Polished, perforated stainless steel panels are clad around the bar below the stone counter and reappear in the bathrooms and exterior signage. Three platforms composed of metal flooring and powder-coated steel mesh create a terraced garden along the street. The bar pays homage to tropical modernism, to clean lines and vibrant colors, but also nods at local design precedents such as Josef Frank's illustrative fabrics and Adolf Loos's use of chromatic stone. With Miranda we hint at the tropics while staying firmly rooted in Vienna.
Location: Vienna. Austria
Principal use: Cocktail Bar
Total floor area: 70 m2
Number of stories: 1
Design Team: Chieh-shu Tzou, Gregorio S. Lubroth
Photos by Atelier Olschinsky

subset: commoncrawl


text:
ARCHER, Fla. — The rumble of a distant lawn mower, the whoosh of a passing motorist and the buzz of a pesky fly hung in the air at Bronson Speedway.
The rural quiet of a warm Saturday allowed Ann Young, the owner of the small-town racetrack here, to listen to her doubts. Maybe she had made the wrong decision when she bought the speedway in 2011. Maybe running a short track on the weekends, about 1,100 miles from her family and her home in New York, was not worth the effort.
Bronson Speedway sits on 36 grassy acres just outside the Florida town for which it is named: Bronson, population 1,100. The wood-plank grandstands do not quite reach the top of the sabal palm that brushes up against the scoring tower. A black and white checkered sidewalk leads to a white wood-paneled concession stand with three red-frame windows. A collectibles store stands a few feet away, but there are no souvenirs inside, and the door appears to be painted shut.
"I just feel like there's a reason why I need to be here," Young said. "I don't really know what it is yet."
The idea to buy the track started, almost as a joke, when Young and her husband, Chris, 60, were discussing a retirement project at their home in Calverton, N.Y., in 2010.
Ann Young, 55, has been a registered nurse for 34 years, working her way up from a nursing school in Brooklyn to running the operating room at Brookhaven Memorial Hospital Medical Center in Patchogue, N.Y. But her family's passion has always been auto racing. Young has been going to racetracks since she was 5. Chris raced cars for more than four decades. And their son, Christopher, 19, started racing at 14.
To humor her husband, Ann Young searched online using the phrase "racetrack for sale," and the words "Bronson Speedway" appeared in the results. Knowing nothing about Bronson, Fla., or how to run a racetrack, she read on.
A visit to Bronson and months of negotiating landed the Youngs an abandoned, three-eighths-mile, high-bank asphalt oval track with a 6,000-square-foot garage and two mobile homes for $700,000, according to Levy County property records.
"I bought a speedway, they gave me the keys, and I went, 'Oh, what do I do now?' " she said.
Ten days after buying the track, the Youngs held a meet-and-greet for area residents and drivers. A group of them, curious to meet the new owners, turned up.
"We had a pretty good opening day," Young said, "but it was downhill after that."
More than two years later, the racetrack has made no money. Ann Young has had to dip into her family's savings to make repairs, secure permits, update licenses and sometimes pay the drivers' purses. Some racetrack staff members and volunteers have moved on to other jobs, or left because of disagreements with management about personnel and rule changes, the details of which they aired on online discussion boards.
Some of the missteps have been self-inflicted; when a couple of cars showed for one sportsman class race, Young cut the purse in half, angering the drivers.
"It was a mistake I would never make again," she admitted, adding, "What that guy cost me on the Internet is what I didn't pay on the purse."
Bringing in fans has been Young's steepest challenge, but she is not alone. There are 1,396 registered racetracks in the United States and Canada, according to the National Speedway Directory. The attendance drop-off at small-town tracks has been attributed to more entertainment options, televised races and higher fuel prices, according to interviews with more than a dozen racetrack owners and promoters. But what has stayed the same at these smaller tracks are the personal connections that owners, drivers and staff members have to the sport. Small-town racing runs deeper than money. It is often tied to family.
"A lot of people who are buying the racetracks, they typically have some type of involvement in the industry," said Tim Frost, the publisher of the National Speedway Directory. "They raced as a kid, or they had a parent involved in the industry."
The Youngs are no different. When she was a child, Ann Young would sit in the grandstands next to her parents and brother to watch her neighbor, Bobby Taylor, compete in figure-eight races at Islip Speedway on Long Island. Going to races on Saturday nights gave Young an early brush with hometown celebrities.
"We could go in the pits afterward, and we'd get to sit in the car and get autographs," she said. "We knew this guy. We were part of his family."
But the family outings to the track slowed after her parents divorced when she was 8. In her teenage years, Young baby-sat for a driver whose wife was a scorer at Islip. Soon, Young began scoring races, climbing her way to chief scorer. She met her husband at Islip, and their son, Christopher, started racing before he was old enough to drive to the track. Their youngest child, Leah, 8, now watches from the grandstands.
Like other owners and promoters, Young has had to rethink the business model of a small-town racetrack by turning it into a broader entertainment venue. She has hosted a political rally and an antique car show at the racetrack, and she plans to hold small concerts and open a mud bog. Other racetracks have hosted demolition derbies, freestyle motocross events, monster truck shows and fireworks displays.
But by hosting nonracing events, she and other racetrack owners run the risk of distancing the image of their tracks from the family experience of small-town Saturday night racing — the one Young had sitting with her parents and brother in the grandstands, watching her daredevil neighbor race, or when she helped reattach a muffler to her son's car during a race while standing in as his crew chief.
"On any given Saturday night, on any given hometown grass-roots racetrack, stars are born; drivers are mentored," Ann Young said. "It doesn't matter if you're driving in a strictly stock or you're in the highest division you can go in, the skill that it takes is what you're developing at a Saturday night racetrack.
"Those guys that are racing at Daytona started at a Saturday night racetrack."
Eleven hours after the metal gates to Bronson Speedway opened on that Saturday, early in June, Ann Young's worries were drowned out by the revving of engines, a fan's shout of "Let's go, Danny!" and the race announcer's pitch for the concession stand's homemade angel food cake. Young tried not to think about her many concerns; instead she focused on making sure the 114 ticketholders sprinkled around the grounds were having a good time.
"Failure is not an option," Young said. "We haven't had the opportunity yet to really focus on just Bronson Speedway. And at the end of the day, yes, we are losing money, without a doubt. At the end of the day, when I show up there on Saturday, I show up every show with a renewed hope that it's going to turn around."
After the evening's races, the departing spectators passed a hand-painted exit sign that read, "Thanks Bronson Race Fans," a sign built with the hope that they would return.


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text:
For anyone who has phoned in or stepped foot on the Mercy College campus, the likelihood of your having been blessed to cross paths with Missy Chapman is very high.
With a very busy weekend of mother's day activites behind us, it's easy to return to the Mercy College community and get back into our routine. That routine for many of us is assisting students navigate the preparation of serving others in health care, in each of our respective expertise.


text:
It Makes a Difference
Diverting compostables from landfills and incinerators is massively important. Keeping these materials out of landfills has a significant impact on the environment, but in addition composting has the power to reduce the resources used for processing, amend eroding farmland with nutrient rich soil, increase food security through better efficiency within the food system, and promote engagement in our communities.
The average American family contributes more than 500 pounds of compostable food scraps to landfills each year. In fact, food makes up the largest of all categories of material contributed to landfills today. Not only that, but food scraps in trash bags do not have access to the oxygen required to decompose properly and as a result produce methane which has been found to be up to 80 times more potent than carbon dioxide. These trends only appear to be increasing as estimates of food waste in the U.S. households have doubled from 17.5 million tons per year in 1990 to 35 million tons per year today. We can impact this problem today and turn these trends around!
Food production in the United States is extremely wasteful - about 40% (35 million tons) of the food we produce as a country is never eaten. Sadly, producing food is also heavily resource intensive. In fact, about 10% of all energy, 50% of land, and about 80% of our freshwater usage is the result of food production activities.
The current model is unsustainable, and the demand on production is consistently rising, but research has shown that just a relatively small amount of waste reduction can significantly impact resource usage. We must respect food and the investments we make to produce it.
Food Security
Research by Feeding America found that more than 14% of Sedgwick County residents are food insecure, which means that they do not have consistent access to food. Food insecurity is much more prevalent among minority groups, low-income populations, and the most vulnerable among us including children and elderly individuals. Feeding America estimates that an investment of about $37 million would be needed to adequately address food insecurity in Sedgwick County, but we can make an impact now by eliminating inefficiencies!
By signing up for our service, we believe that residents of Sedgwick County will become more aware of waste, respect food, and engage with their communities not only to decrease their waste contributions but also to build strong connections to solve problems.


text:
Professor Geoffrey White BA, MA, Chartered FCIPD, ALCM
Key details
BA, MA, Chartered FCIPD, ALCM
Professor of Human Resource Management
Department of Human Resources and Organisational Behaviour
Faculty of Business
Geoffrey White joined the University of Greenwich in January 1991 after a career in commercial industrial relations research. He was previously Head of Research Services at Incomes Data Services (IDS), the major pay and employment research company (now part of Thompson-Reuters) and the Managing Editor of Employment Services at Croner Publications (part of Wolters-Kluwer). He is now semi-retired and has a fractional contract with the university.
His previous positions have included:
- * Reader in Reward Management, University of Greenwich (1999-2003)
- * Professor of Human Resource Management, University of Greenwich (2003-present)
- * Business School Director of Research and Enterprise, University of Greenwich (2008–10)
- * Senior Advisor, Research (part-time), Universities and Colleges Employers Association (2010–2014).
His part-time secondments have included:
- * Low Pay Commission Secretariat, remuneration advisor 1998–03
- * Local Government Pay Commission as research adviser (2003)
- * Universities and Colleges Employers Association (UCEA), senior advisor research (2004–10).
Geoff has conducted four research projects for the Low Pay Commission and has conducted commissioned research for the Department of Health and the NHS Staff Council. He has also undertaken pay benchmarking consultancy for a number of local authorities and acted as an advisor to the Booth report on Police Pay and Conditions and to the Hutton Review of Executive Pay in the Public Sector.
He is co-author of the major CIPD text book on reward management and co-editor of Reward management: A critical text (now in its 2nd edition and about to be re-published as a 3rd edition).
He has also acted as referee for a wide range of employment and HR journals (e.g.BJIR, IRJ, Human Relations, HRMJ, Personnel Review, Employee Relations) and acted as an external reviewer for the ESRC and other research funders.
- Visiting Professor at School of Business, Hong Kong Baptist University (2010-present)
- Interim Editor, International Journal of Employment Relations (2007–08)
- President, International Employment Relations Association (2005–08)
- Advisor to Hong Kong Government on minimum wage legislation (2010)
Geoff's research has covered a range of employment relations areas, including reward management, public sector pay and employment relations and construction employment relations. After three secondments to the Low Pay Commission he was involved in research surrounding the impact of the UK national minimum wage. He was also a seconded adviser to the Local Government Pay Commission.
His research around reward management is widely acknowledged and he is often asked to referee journal articles in this field. In particular, his work has helped to dispel myths about public sector pay. His expertise in reward management has been utilised in secondments to the Low Pay Commission, the Local Government Pay Commission and the UCEA.
His most recent research has been concerned with the challenges facing early career researchers in higher education in Europe and the role that employers and unions can play to assist in overcoming these challenges.
Funded research projects
Supporting early career researchers in Higher Education in Europe: The Role of Employers and Trade Unions.
Project funded by the EU DGV Industrial Relations and Social Dialogue Fund (Project VS/2013/0399). The project partners were the European Federation of Education Employers (EFEE), European Trade Union Committee for Education (ETUCE) and the Universities and Colleges Employers Association (UCEA). Research conducted in 2014 and report published 2015. A literature review and six country case studies are also available on-line.
The aim of this research project was to improve expertise in industrial relations in the higher education sector and to promote the exchange of information and experience among EFEE and ETUCE members. In order to get insight in the challenges faced by ECRs and to collect examples of good practice on supporting ECRs, a literature research and in-depth interviews in six very diverse European countries (Cyprus, Finland, Germany, Italy, Romania, and the United Kingdom) were conducted.
Based on the case studies and literature review several challenges for ECRs were identified, including: the use of fixed-term contracts and job security issues; workload and job content; career transition stages and ECR expectations; awareness of alternative employment opportunities; geographical and inter-sectoral mobility; and mentoring and the role of line managers. Furthermore it became clear in our research that the level of social dialogue within higher education in the six countries varies significantly; from Cyprus where a formal platform for social dialogue in higher education does not exist to well-developed negotiation and consultation The impact of minimum wages on the youth labour market: an international literature review for the low pay commission.
Further details and publications available at:
Druker, Janet and White, Geoffrey (2013) Employment relations on major construction projects: the London 2012 Olympic construction site. In: Industrial Relations Journal. John Wiley & Sons Ltd.. pp. 566-583. ISSN 0019-8692 ISSN 0019-8692
Fairfoul, Helen, Hopkins, Laurence and White, Geoff (2011) Collective Bargaining in United Kingdom Higher Education. In: Journal of Collective Bargaining in the Academy. Berkeley Electronic Press. pp. 1-8. ISSN 1941-8043 ISSN 1941-8043
Farnham, David and White, Geoff (2011) Rewarding leaders in the UK public services: What's happening to executive pay?. In: International Journal of Employment Studies. International Employment Relations Association. pp. 26-49. ISSN 1039-6993 ISSN 1039-6993
Perkins, Stephen J. and White, Geoff (2010) Modernising pay in the UK public services: trends and implications. In: Human Resource Management Journal. Blackwell Publishing Ltd.. pp. 244-257. ISSN 0954-5395 ISSN 0954-5395
White, Geoffrey (2016) Encylopedia of Human Resource Management. In: Encylopedia of Human Resource Management. Edward Elgar, Cheltenham, UK. ISBN 9781783475452
White, Geoff (2014) Reward strategy and managing performance. In: Strategic Human Resource Management: An international perspective. SAGE Publications Ltd., London, UK. pp. 224-264. ISBN 9781446255858
Wergin, Niels-Erik and White, Geoff (2012) Collective bargaining in the United Kingdom. In: Tarifrecht in Europa. Nomos Verlagsgesellschaft, Baden-Baden, Germany. pp. 131-158. ISBN 978-3-8329-6812-0
White, Geoff (2011) Rewarding public servants: continuity and change. In: Working for the State: Employment relations in the public services. Palgrave Macmillan, Basingstoke, Hampshire, UK. pp. 87-107. ISBN 978230278639
White, Geoff (2010) Critical issues in reward management: is the 'New Pay' still new?. In: Critical Issues in Human Resource Management. CIPD, London, UK. ISBN 9781843982425
Wergin, Niels-Erik and White, Geoff (2010) Britanya'da toplu sözleşme sistemi [System of collective bargaining in Britain]. In: Avrupa Birliği Üyesi Ülkelerde ve Türkiye'de Toplu Sözleşme Sistemleri [Collective Bargaining Systems in European Union Member States and Turkey]. Legal Yayincilik, Istanbul, Turkey. pp. 105-134. ISBN 9756054354108
Perkins, Stephen J. and White, Geoff (2011) Reward management: alternatives, consequences and contexts. Chartered Institute of Personnel and Development, London, UK. ISBN 9781843982630
Moore, Sian, Antunes, Bethania, White, Geoffrey, Tailby, Stephanie and Newsome, Kirsty (2017) Non-Standard Contracts and the National Living Wage: A Report for the Low Pay Commission. University of Greenwich.
White, Geoffrey (2015) Supporting early career researchers in Higher Education in Europe: The role of employers and trade unions. Universities and Colleges Employers Association (UCEA), London, UK.
Lethbridge, Jane, Greer, Ian, Kretsos, Lefteris, Umney, Charles and White, Geoff (2014) Industrial relations in central public administration: Recent trends and features. European Foundation for the Improvement of Living and Working Conditions, Dublin, Ireland.
White, Geoff (2014) 20th anniversary: history of UCEA. Universities and Colleges Employers Association (UCEA), London, UK.
Croucher, Richard, White, Geoff and Hawkes, Denise (2011) The impact of minimum wages on the youth labour market: an international literature review for the Low Pay Commission. Low Pay Commission, London, UK.


text:
For the caramel
- 2/3 cup granulated sugar
- 2/3 cup water
For the Earl Grey custard
- 1 cup milk
- 1 cup heavy whipping cream
- 2 Earl Grey tea bags
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- a pinch of kosher salt
To make the caramel:
- Mist four 4-ounce ramekins with non-stick spray.
- Place the sugar and water in a small pot over high heat.
- Bring to a boil and continue to cook until the liquid turns a deep amber color.
- Carefully pour an equal amount of the hot caramel into each of the prepared ramekins.
To make the Earl Grey custard:
- Preheat the oven to 325 degrees F, and line a 9×9-inch square baking pan with paper towels.
- Place the milk and cream in a small pot over medium-low heat, and bring to a simmer.
- Turn off the heat and add the tea bags.
- Allow to steep for 5 to 10 minutes, then remove the tea bags from the liquid.
- In a medium mixing bowl, whisk the sugar, eggs, yolks, vanilla, and salt together until combined.
- Pour the hot cream mixture into the egg mixture, a little at a time, while whisking.
- Transfer the custard to a large liquid measuring cup, and pour an equal amount into each of the prepared ramekins.
- Place the ramekins in the larger, paper towel-lined baking dish, and pour hot water into the larger dish until it comes about an inch up the sides of the ramekins.
- Bake for 55 to 65 minutes, or until the custards are set around the edges and just slightly jiggly toward their centers.
- Cool completely, then chill in the refrigerator until cold (about 2 hours).
- Run a thin, sharp knife around the edge of each ramekin, then invert the Earl Grey creme caramels onto serving plates.


text:
Why 6 Million Americans Would Rather Work Part Time
They don't want to commit to one job or employer.
With jobs more plentiful these days, Matt Tait could easily find full-time work. But he wanted to focus on his wooden toy business and took a part-time gig at Team Detroit, Ford Motor's advertising agency.
It's a win-win. Tait's boss is happy to have him because the 31-year-old graphic designer's outside activities make him more creative. And Tait has time to run Tait Design Co., which sells balsa airplanes and wooden yo-yos of his own design.
Six million Americans like Tait are choosing to work part time, according to the U.S. Bureau of Labor Statistics. Typically young and college-educated, they're not doing so because personal or economic circumstances forced them to. Rather, many are abandoning the traditional career path their parents took and working just enough hours to pay the bills or pursue a passion: toy making, puppetry, nonprofit advocacy. Their numbers have increased 12 percent since 2007, according to the BLS, a shift with broad implications for hiring practices.
Read full article in Bloomberg Business
Posted in: UncategorizedLeave a Comment (0) ↓


text:
Zesty and Crunchy!
We are always on the lookout for something fun, easy, delicious and nutritious! Marti Wolfson was so generous to share her latest recipe with FarmEats!
This zesty and crunchy dish is a healthy change to the usual taco, with the zesty; ginger, lime, and cilantro, complementing the crunchy green and purple cabbage! Then adding the savory chili, cumin and spicy cayenne to FarmEats ground beef brings it all together!
Served with rice and on a taco makes for a nice and easy meal.
Taco Bowl with Ginger Slaw
Serves 4
1 cup brown basmati rice
2 cups water
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 carrot, grated
1 tsp. finely minced ginger
2 T. freshly squeezed lime juice
1 tsp. apple cider vinegar
1/8 tsp. maple syrup
sea salt
1/4 tsp. freshly ground pepper
3 T. olive oil
1/4 cup chopped cilantro
1 T. olive oil
1 cup yellow onion, diced
1 lb. FarmEats grass fed beef
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. ground cinnamon
1/8 tsp. cayenne
Taco shell
4 large or 8 small tortillas, warmed in the oven or stovetop
Bring the rice, water and a generous pinch of salt to boil in a medium pot. Cover, reduce the heat and cook for about 40 minutes or until the water is completely absorbed.
While the rice is cooking, combine the cabbages and carrot in a medium bowl. Whisk together the ginger, lime juice, apple cider vinegar, a healthy pinch of sea salt, and ground pepper. Keep whisking while slowly pouring in the olive oil and stir until emulsified. Pour the dressing over the slaw and mix together with hands or tongs. Fold in the cilantro and set aside.
Heat a large saute pan on medium heat. Add the onion with a pinch of salt and sweat the onions for 5 minutes. Add the beef to the onions. Immediately add the spices with another generous pinch of salt. Using a wooden spoon, break up the meat and saute it with the onions and spices until all of the meat is browned.
To serve, place the tortillas in the bottom of 4 wide bowls. Divide the rice between the bowls. Then add the meat and top with the slaw. Save any extra slaw in the fridge for up to 5 days. Enjoy
Science-based and heart-centered food solutions
Marti Wolfson is a certified health-supportive chef and nutrition educator in Westchester, NY. She specializes in food therapy, Functional Medicine, and mindfulness practice for preventing and healing chronic illness. She offers private culinary nutrition consultations, cooking classes, continuing education, corporate wellness lectures, and workshops. She teaches for the Natural Gourmet Institute, Center for Mind-Body Medicine, and Maryland University of Integrative Health. Marti has a Masters in Nutrition and Functional Medicine from the University of Western States.


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Ultrasound (sonogram)
What is an ultrasound (sonogram)?
Ultrasound imaging, also called sonography, is a diagnostic imaging technology that uses high-frequency sound waves to create still or moving images of structures inside the body. It works similarly to the echolocation used by bats, dolphins and submarines. A wand-like transducer of the ultrasound machine sends a sound wave into the body, which strikes internal structures and bounces back. A receiver in the transducer picks up and records the changes in the sound's pitch and direction, and a computer instantaneously converts that information into images that are displayed on a monitor.
Ultrasound allows internal organs to be viewed as they function in real time, like a live TV broadcast. Single frames or video clips of these images can be captured and saved. In addition, ultrasound signals can be converted into a three-dimensional view of the organ or structure under examination, or a four-dimensional one, which is a 3D view with the addition of movement.
Ultrasound imaging is painless—the sound waves used in the technology are so gentle you won't feel them. No radiation is used in this imaging approach.
Why it's done
Ultrasound can provide images of the body's internal organs and other structures, and can also provide information about how the body is functioning, by showing such things as the velocity of blood flow, the softness or hardness of tissue, and other characteristics.
Ultrasound can be used to help doctors diagnose and treat a wide variety of conditions. It is often used to examine many of the body's internal organs, including the heart and blood vessels (an ultrasound of the heart is commonly called an echocardiogram), liver, gallbladder, spleen, pancreas, kidneys, bladder, uterus, ovaries, thyroid and parathyroid glands and scrotum. It can allow a physician to determine whether a mass is a fluid-filled cyst or tumor. It can also help guide physicians in performing a variety of procedures, such as ultrasound-guided needle biopsy and fluid aspiration. Ultrasound is also the most common imaging exam used to monitor pregnancy and the development of the fetus.
Our approach
When it comes to ultrasounds (sonograms), the radiologists at Northwell Health Imaging are the power behind the exam. Every ultrasound exam is performed with state-of-the-art technology and interpreted by a fellowship-trained radiologist whose diagnostic skills have been honed by specialized training and thousands of hours of experience. If you need additional care, your radiologist will work side by side with the rest of your care team, collaborating closely to help guide your care.
Northwell Health Imaging offers the largest group of fellowship-trained and subspecialized radiologists on Long Island, as well as access to all the resources and clinical expertise of New York state's largest health system. Whether you are here for screening, diagnostic or treatment imaging services, each of our practitioners is committed to providing a caring, comfortable environment and a positive, productive experience.
Risk factors
There are no known harmful effects of diagnostic ultrasound on humans.
Types of ultrasounds
Ultrasound can be used to help doctors diagnose and treat a wide variety of conditions. Some of the more common types of ultrasound exams include:
- Doppler ultrasound—Used to visualize and evaluate blood flow in vessels in the body or within the heart. Among other things, doctors can use Doppler ultrasound to assess whether plaque build-up inside the carotid arteries (the major arteries in the neck) is blocking blood flow to the brain.
- Vascular ultrasound—Used to examine the vascular system and analyze its function. Doctors can use vascular ultrasound to detect blood clots.
- Echocardiogram—Used to examine the heart and its valves, and to evaluate how effectively the heart is pumping.
- Abdominal ultrasound—Used to check for abnormalities of the abdominal organs, including the kidneys, liver, pancreas and gallbladder. Abdominal ultrasound can aid in detection of gallstones and tumors, for example.
- Renal ultrasound—Used to examine the kidneys and urinary tract.
- Obstetrical ultrasound—Used to monitor the development of the fetus.
- Pelvic ultrasound—Used to identify the cause of pelvic pain. It can aid doctors in diagnosing an ectopic pregnancy in women, for instance, and in detecting tumors or masses.
- Breast ultrasound—Used to evaluate a mass in breast tissue.
- Thyroid ultrasound—Used to visualize the thyroid and to detect any abnormalities.
- Scrotal ultrasound—Used to investigate scrotal pain or to assess for masses in the testicles.
- Prostate ultrasound—Used as follow-up to a physical examination, to evaluate any nodules felt during the examination and to evaluate prostate size.
- Musculoskeletal ultrasound—Used to identify the cause of pain or other symptoms in a joint or muscle.
- Interventional ultrasound—Used by an interventional radiologist to guide minimally invasive procedures.
What to expect
Most people find ultrasound examinations painless. If the ultrasound transducer is inserted into a body opening, such as the vagina or rectum, you may experience minimal discomfort.
For most ultrasound exams, you will lie face up on an exam table that can be tilted or moved. Occasionally, you will be asked to change positions during the examination. The sonographer (a health care professional specially trained in performing ultrasound imaging) will apply gel to the area of the body being studied to prevent air pockets that can block sound waves from passing into the body. The technician will then pass the ultrasound transducer over the area of interest, adjusting the transducer as needed to capture the images.
In some cases, the transducer must be attached to a probe and inserted into the body to obtain the images. For instance, in a transrectal ultrasound, a transducer is inserted into a man's rectum to obtain images of the prostate. In a transvaginal ultrasound, a transducer is inserted into a woman's vagina to view the uterus and ovaries.
After the examination is completed and the images are reviewed to confirm that they are of high quality, you can resume your normal activities.
How to prepare
For many ultrasound exams, no special preparation is needed. You should wear comfortable, loose-fitting clothing to the appointment. You may be asked to change into a hospital gown and to remove clothing and jewelry from the area to be examined.
Certain abdominal exams require you to not eat for four to six hours prior to the examination.
Certain exams require a full bladder. For these, you may be asked to drink four to six glasses of water, starting an hour to 90 minutes before the exam, and not to urinate until the exam has been completed.
Your doctor (or the person scheduling your exam) will let you know if any special preparations are required for your ultrasound exam.
Your ultrasound will be read/interpreted by a subspecialized radiologist and the results will be promptly shared with your physician. Your doctor will determine if any followup care is needed.


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Independent of any specific software system, public agency improvements can be implemented using a systematic process of incorporating technology with best business practices. This article describes the successes of two Florida Counties evaluation to determine areas for improvement within their Public Works Departments, then taking action with the resulting transformations being documented.
Software Systems Improve Wastewater Collection
Through a combination of technology and business processes, West Valley Sanitation District (WVSD), Santa Clara County, Calif., sought to improve its wastewater collection system operations. The effort ranged from streamlining work practices to using advanced technology such as a complete computerized maintenance management system (CMMS) with geographical information system (GIS) connectivity and closed circuit television (CCTV) data linked to a new maintenance system to develop routine schedules, track work, and improve operations.
Management System Helps Streamline Sewer Maintenance
The West Valley Sanitation District in Santa Clara County, CA, has improved collection system operations through the use of new technologies and improved business processes. The effort included evaluating work flow, determining operational improvements, developing a performance-based budget, and implementing multiple best business practices/strategies.
Preventive Maintenance programs keep your bridges open for years to come
Bridges are intricate structures with structural, mechanical, electrical and civil components. The structures, whether fixed or movable facilities, require regular preventive maintenance to remain in optimal operational condition. This discusion outlines how two counties—one in California and one in Florida—have implemented an organized approach to successfully accomplish their regular preventive bridge maintenance.
Orange Whip
In 1982, Orange County's Public Works Department developed an automated Pavement Management System (PMS). This outlines the 20 years of system utilization. The systems objectives were: (1) develop an objective, systematic methodology for determining roadway conditions and defining rehabilitation strategies for all streets and highways within unincorporated Orange County, Calif., and (2) establish a process where a preventative mode of maintenance work is planned and performed for the entire Orange County roadway system. The county had to plan and optimize expenditures better because of population growth, accompanying traffic and an increase in volume and magnitude of heavy vehicles.
CMMS Selection Success
A properly implemented computerized maintenance management system (CMMS) is a powerful management tool. Maintenance and engineering managers can use it to justify resources and activities, as well as to document work history. But managers also might need to implement a CMMS to comply with federal, state or local mandates, follow the results of internal or external audits, justify resources, or establish an automated management system.
Traffic Signal Preventative Maintenance Program Earns a Green Light from Reno and Hernando County
An innovative traffic signals preventative maintenance (PM) program implemented for Reno, NV and Hernando County, FL has resulted in increased productivity and efficiency. Public works professionals are familiar with pavement maintenance programs - making a continuous proactive maintenance investment, for instance, will be less expensive in the long run than having to reconstruct the roadway due to lack of maintenance causing the quality of the pavement to deteriorate.
Selecting the right maintenance management system can improve your operations
A properly implemented Computerized Maintenance Management System (CMMS) can serve as a powerful management tool. Resources and activities can be justified and work history is documented. Public agencies may need to implement a CMMS for a number of reasons—mandates by federal, state and local agencies, results of internal or external audits, justifying resources, and establishing an automated system.
Big Success in a Small City: Implementing a New Maintenance Management Approach
The City of Emeryville, California recently implemented a new management approach in maintenance operations designed to enhance teamwork, morale, communication, and performance. The implemented maintenance management system was an innovative approach to improving not only operations, but also improving City officials' understanding of maintenance.
Six-Figure Savings with MMS Implementation and Citizen Involvement too!
Six-figure savings in the first six months of road and stormwater maintenance system implementation may sound too good to be true, but Charlotte County, Florida, got just that and more. An innovative Maintenance Management System (MMS) initiated for Charlotte County generated savings of more than $750,000 in the first six months of operation plus $500,000 in the following year. These savings were attributable to improved planning, work identification, scheduling, new crew configurations, and following maintenance activity guidelines.
Developing A Complete In-House Maintenance Management System
A Maintenance Management System (MMS) can help public agencies better manage their maintenance operations. One Florida County was not only able to able to accomplish this, but they did it with software they developed in-house. How could this be? Their success was a product of teamwork between the Department of Public Works (DPW) and the IT staff from Hernando County working together with a consultant to provide guidance and assistance.
Employee "buy-in", Education, Union Coordination Help Launch Successful Maintenance Management Program For Silicon Valley City
Coauthored with Maintenance Manager of City of Fremont, CA. Outlines how a maintenance management system was implemented to improve operations and resulted in six-figure annual savings.
Asset Management and G.A.S.B. Statement 34: The Basics Of Managing Your Infrastructure
Asset management has been generating a lot of public works industry 'buzz' this year, spurred on by Governmental Accounting Standards Board (GASB) Statement 34. Perhaps one of the most influential policy trends facing public works managers today, asset management deserves a reality check.
Alternative Workweeks: Productivity vs. Employee Benefits
Public agency managers face increasingly limited public funds with demands for increased accountability and greater pressures for transparency of choices for employee work schedules. As a result, alternative work schedules (AWS) have become increasingly popular over the past several decades. AWS, in the area of public works, is a heated topic with the issue of productivity being a core question.
How a Maintenance Station Location Model Effectively Maintains Infrastructure Assets
One of the fundamental questions that we have in Public Works is where to locate maintenance yards to best serve the public and maintain infrastructure assets (i.e. roads, stormwater, sewer water, etc.) The location(s) can affect the service, cost, response time and ability to maintain assets. One way to evaluate maintenance yard locations is through the use of a Maintenance Station Location Model (MSLM).
Span of Control Impacts Public Works Efficiency
Span of control is defined as the number of people a manager can supervise effectively, and can be broadly categorized as either narrow or wide. The span of control and layers of management in an organization help determine the way public works operations assign tasks to employees. Improvement in work flow can often be impacted by these factors.
Overhead is Over our Head
In the public works field, our focus is often on just accomplishing work. Cost, of course, is a major issue, along with labor, equipment, material and contracts. However, the largest cost being incurred is often the one most misunderstood - overhead.
You can also find this story in our professional presentations! Just Click Here!
Asset Management vs. Maintenance Management
In the public works industry, the practices of asset management and maintenance management are used interchangeably and synonymously. Although these practices have some common elements and are both valuable tools for a public works manager, they are both unique.
Orange County Proves Governments Can Compete
Jointly with County Maintenance Manager. Outlines how government can compete with the private sector. Discusses how the County with the aide of some private subcontractors was successful in direct competition with private contractors.


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The first time or first person, is a statement that is still a big part of our recognition for something that
we as a people use to describe achievements. It is no different with these inductees. Isao Aoki, the first Japanese player.
Marlene Streit, the first Canadian male or female, and Charlie Sifford the first Afro-American male or female.
Sorry Tom as deserving as your are, you are not a first. I would like to take this time to wish all of the inductees
my heartfelt congratulations and best wishes for the future.
H."Turk" Walker, USGTF
Master Professional
Dayton, Ohio.
Afro American golfers has made a difference in all phases
of the sport. The first to win a PGA Tournament was Pete Brown, the Waco Turner Open in 1964. The first to win the Masters
was Tiger Woods. Althea Gibson, the first LPGA tour member. The golf tee invented by a black dentist. John Shippen first to
play in the US Open, Shinnnecock Hills in 1896 he was just 16 years old.
Golfs first black professional was John Shippen Jr. at Shinnecock
Hills in 1895 under Willie Dunn the Scottish Pro. John the first black to play in the US Open at the same course in 1896,
finished in 5th place and won $10.00. John played in six more opens and no other Afro American played untill Ted Rhodes in
1948. In 2007 one Afro American played in the US Open, Tiger Woods. Golf! The game has come a long way.


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Orcon unbundles more Auckland exchanges
Two exchanges added Kordia subsidiary's network, five more to follow
- 29 April, 2008 22:00
Auckland CBD and Takapuna are the latest exchanges to receive Orcon DSLAM equipment as local loop unbundling progresses.
Orcon's announced today its unbundled internet and phone services service are available to subscribers in the two new exchange areas, doubling Orcon's reach.
The next exchanges to be unbundled are Blockhouse Bay, Manurewa, Howick, Mt Eden and Remuera, the company says.
Orcon's Orcon@home+unbundled telephone and ADSL2+ broadband network was initially launched to customers via five Auckland exchanges in March.
Orcon plans to add a further 10 exchanges in Auckland by mid-2008, with major cities coming online in stages through 2008 and 2009.


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"Shipping was incredibly fast, ordered it on a friday and received on a monday!!!"- Blair M
Home > Acer > Aspire > Acer Aspire 7736 Parts > Case Parts: LCD Cover Panels
Part Number: 41.4FX02.001
Top plastic cover panel for the 17.3" LCD screen.
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Compatibility guaranteed.
30-day money back return policy & 90-day product warranty applies.
There can be multiple types of this part used within the same laptop model series. Match a part number or full laptop model number to guarantee compatibility.
Compatible models include:


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text: My name is Mykie and I'm a self-taught LA based professional beauty and special effects makeup artist. Things are about to get pretty ugly. For more looks and extra shenanigans, follow me on these other places! Instagram: @mykie_ Twitter: @Glam_And_Gore facebook.com/glamandgoremakeup snapchat: glamNgore www.glamandgore.com All images and videos are copyright Glam&Gore ©2014


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Credit cards can be very frustrating for many people. If you know the correct way to manage your credit cards, it can be much easier to deal with them. The article below discusses some of the best ways to use credit responsibly.
You need to be careful not to overspend, so you should track every purchase you make with your credit card and keep a running total. It's easy to lose track of your spending, so keep a detailed spreadsheet to track it.
Minimum payments are designed to maximize the credit card company's profit off of your debt in the long run. Never pay just the minimum payment. Avoid costly interest fees over the long term.
Make sure you know the current interest rate of the credit card you are applying for. If you are applying for a new credit card, make sure that you are aware of what the rate is on that card. If you don't, you might end up paying so much more money in interest. It's always a good idea to pay off your credit card in full every month, but this may be impossible if you are paying more than you expected.
If at all possible, pay off your credit card in full each month. In the best scenario, credit cards ought to be used as convenient financial tools, but repaid fully before a new cycle starts. Using credit cards in this way improves your credit score and prevents you from having to pay finance charges.
Understand the credit card agreement before you use that card. When you first use a card, you are basically accepting the terms the company offers. It seems tedious to read all that fine print full of legal terms, but do not skip this vital task.
Be sure to always pay for your credit cards on time. Every bill you receive will have a due date and failing to pay by then will result in penalties and costly fees. You may also have to pay more interest on future purchases if you engage in this behavior.
Don't automatically run out and get a bit of plastic as soon as you are of age. While this is what many people do, you need to get a few months of understanding the credit industry behind you before you go all out. Get used to your responsibilities as an adult prior to dealing with a credit card.
Select a password for your card that's tough to identify for someone else. It can be a huge mistake if it's something like your birthday, middle name, or child's name since anyone can obtain this information.
Make note of alterations to the terms and conditions of your card. These days, credit card companies are known for changing their terms and conditions more often than ever before. The most significant changes may be couched in legal terminology. This is why it is important to always pay attention to the fine print. Do this and you will never be surprised by a sudden increase in interest rates and fees.
As you can see by now, credit card companies cause people a lot of grief. However, if you do your homework, choosing the right card and using it properly is easy. A credit card will be more enjoyable to use with the suggestions from this article.…


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If you're experiencing the symptoms of anxiety, stress, or depression, you're probably acutely aware of the impact on your mental health. But there are also a number of knock-on effects that can impact your physical well being. Anxiety weight loss is one such consequence.
Like many, you may associate anxiety and stress with weight gain rather than weight loss. This is understandable as, when you're feeling anxious, your body releases large amounts of the stress hormone cortisol. This contributes to weight gain, particularly around your middle, due to your body believing starvation is a very real possibility during these stressful times and, therefore, hanging on to the fat you eat or have present on your body. It tends to move fat to your abdomen (which has more cortisol receptors) from healthier areas, such as your backside or hips.
Feeling anxious and depressed can also lead to long periods of inactivity. When you're lethargic and devoid of motivation, the idea of pulling on your running shoes or hitting the gym is positively grim.
However, for many, the complete opposite will occur. Instead of stepping on the scales and seeing the numbers tick ever upward, you may actually witness a decrease in your weight.
Sudden weight loss can be quite alarming as it tends to be associated with serious underlying illness. For the sake of peace of mind, and to ensure you don't worsen your feelings of stress and anxiety by worrying about your health, it's worth speaking with your physician and ruling out any physiological causes.
Once you're satisfied that there are no other underlying health issues, you can focus on addressing the anxiety-related causes head on.
To that end, here are a number of factors at play that can cause anxiety weight loss.
A Lack of Appetite
One of the most prominent reasons behind anxiety-related weight loss is a lack of appetite or a disinterest in food. This is typical for those who suffer from depression, but it's also true for anxiety. Feelings of hunger start to dissipate, and you begin to eat less than you would normally – and less than you perhaps need to.
You may not even realize that you're not eating as much or as frequently as normal, and the downside to this, beyond the initial weight loss, is that it can slow your metabolism. Then, once you start eating again, you're likely to gain weight faster.
Another reason why you may be eating less is that your body is over-stimulated by stress-response hormones, which can cause stomach and digestive issues. It goes without saying that, when you have an upset stomach, you tend to avoid eating, and by eating less, you force your body to seek out alternative sources of energy – namely, the fat stores. As your body burns the fat for fuel, you lose weight.
Too Much Nervous Energy
The next reason is one you may not have considered as a cause for weight loss. Feelings of anxiety or stress can make you restless. Some of you may experience ticks or leg shakes while others find themselves pacing from room to room. All this additional, unintentional movement requires energy, and if you're not eating enough to fuel this nervous energy, you'll certainly see a decrease in your weight.
Ready to Fight or Flight
The fight or flight response will typically increase your metabolism as your body burns more energy in preparation for the need to either throw down in fisticuffs or flee from a threatening situation.
The body's chemical response to stressful situations also plays a part here, releasing stress hormones into your bloodstream to enhance your body's ability to defend itself. Once again, all of this requires energy, and if you aren't fueling your body with sufficient nutrients, it will source the energy from elsewhere.
A Change in Habits
For some, a change in lifestyle in response to your symptoms of anxiety and depression can contribute to weight loss. This could be as simple as drinking less alcohol because you're not going out as much due to feelings of panic and social anxiety, which means fewer calories consumed. Or, if you used to regularly exercise prior to feeling depressed or anxious, you may experience a loss of muscle mass and, therefore, a decrease in weight.
A Change in Lifestyle
In other cases, weight loss may come from a positive lifestyle change when dealing with anxiety. It could be that you have chosen to eat better and exercise more, and, as a result, you will witness a genuine, perfectly healthy weight loss. However, because your focus was on dealing with your symptoms of anxiety and depression, the unintended weight loss can cause you undue worry in relation to your general health and well-being.
How to Deal with Anxiety Weight Loss
To effectively manage anxiety-caused weight loss, you must address the overarching anxiety issues. Only by reducing stress and anxiety and returning your body to a relative state of normality will you see a reduction in weight loss.
To complement what is essentially the long-term goal of eliminating stress from your daily life, there are a number of things you can do today to help stop anxiety-related weight loss:
- Take steps to relieve stress and anxiety as much as possible. By doing so, you can reduce fuel consumption and, therefore, weight loss.
- Try to counter unintentional, additional movement caused by nervous energy by getting more rest and reducing caffeine intake.
- Follow an anti-anxiety diet, and eat more foods high in protein and carbohydrates. This can help offset the need for fuel.
- Try to slow your body's metabolism by getting more rest and sleep. By slowing down your body's metabolism, you can reduce fuel consumption.
In summary, sleeping well, eating better and working to eliminate stress from your professional and personal life can help you manage your weight when experiencing symptoms of anxiety, stress or depression.
Have you experienced anxiety-related weight loss? How did you effectively manage it? Tell us in the comments.


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|Compact version
|Wednesday, 18 September 2019
Cyprus News Agency: News in English, 11-02-27
Cyprus News Agency: News in English Directory - Previous Article - Next Article
From: The Cyprus News Agency at <http://www.cyna.org.cy>
[01] TALKS - LEADERSPresident of the Republic Demetris Christofias and Turkish Cypriot leader Dervis Eroglu, will meet on Monday after their Friday meeting, that was to be held in the framework of direct negotiations for solution of the Cyprus problem, was postponed, the UN said.
UN Secretary General`s Special Adviser on Cyprus Alexander Downer, speaking after his last meeting with President Christofias had said that the basis of the negotiations in Cyprus remains the same, as far as the UN is concerned, as defined by Security Council resolutions and agreements reached between President Christofias and former Turkish Cypriot leader Mehmet Ali Talat.
Cyprus, which joined the EU in 2004, has been divided since 1974, when Turkey invaded and occupied its northern third. The leaders of the two communities in Cyprus are currently engaged in UN-led negotiations, with an aim to reunify the island, under a federal roof.
[02] CYPRIOT FM INDONESIAMinister of Foreign Affairs Marcos Kyprianou is visiting Indonesia from Sunday until Wednesday.
According an official statement issued today, during his visit Kyprianou will have talks with his Indonesian counterpart R.M. Marty Natalegawa to discuss bilateral relations between the two countries and examine ways to further promote them.
EU Indonesia relations will also be discussed as well as other international and regional matters such as recent developments in the Middle East and North Africa and the situation in Kosovo.
Kyprianou will also update Natalegawa on recent developments regarding the ongoing UN led negotiations between President of the Republic Demetris Christofias and Turkish Cypriot leader Dervis Eroglu to find a comprehensive solution to the Cyprus problem.
[03] CYPRIOTS LIBYAThe last 11 Cypriot evacuees from Libya arrived on Saturday in the Greek air base of Souda in Crete and are expected to be repatriated to Cyprus.
The Director of the Crisis Management Center of the Ministry of Foreign Affairs Andreas Zenonos told CNA that they are the last Cypriots who wanted to be repatriated from Libya. They are working in a Cypriot company Joannou & Paraskevaides (J&P) which undertook the responsibility to transfer them from Greece to Cyprus. They are expected in Cyprus most probably via Athens later Sunday.
Approximately another 35 Cypriot citizens remain in Libya, according to Zenonos, and have expressed the wish to stay in the country. Most of them live in Tripoli.
[04] ≈¡C NATURAL GAS RESERVESPossible natural gas reserves located in Cyprus` Exclusive Economic Zone (EEZ) should be incorporated in the initial planning for the use of natural gas for electricity generation, Cyprus Electricity Authority (EAC) General Manager Stelios Stylianou has said.
Under the current planning for the use of natural gas as the main fuel for electricity generation, the Government established the Natural Gas Public Company (DEFA), the sole firm to trade natural gas, which in turn selected the preferred natural gas provider of liquefied natural gas (LNG) for a 20-year contract. Under this planning EAC would create a terminal in Vasilico which would receive, store and de-liquefy the LNG to be imported in Cyprus.
However with the news that block 12 in Cyprus` EEZ could hold up to 8 trillion cubic feet of natural gas, political parties suggested that Cyprus should not commit to long-term contract for the provision of LNG before exploring the possibilities of natural gas extraction.
``I believe we could combine the utilization of our own (natural gas) reserves with the current procedures mobilized by DEFA and EAC,`` Stylianou, who is also a member of the DEFA negotiating team said, in statements after a conference of the Union of EAC` Scientific Personnel (SEPAIK), pointing out that the government`s delay in taking a final decision costs the Cypriot economy, given the fact that electricity generation depends on oil.
Chairman of SEPAIK Sotos Savva said that the current DEFA planning guarantees that natural gas would be used for electricity generation purposes by late 2015 or early 2016, something which could save money for the Cypriot consumers.
Cyprus News Agency: News in English Directory - Previous Article - Next Article


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Posts filed under 'Food Costs and Budgeting'
Frugal Friday: Bakery-Style Breakfast from the Freezer
Over the last couple of weeks I've been obsessed with building menus that will help me stock my freezer with quick meals when I don't have time to cook. And while I've been largely focused on main dishes for dinners, I've also been taking the time to fill the freezer with easy and healthy breakfasts. Breakfast is sometimes our Achilles heel because:
- It can get lost in the weekday morning fray. I love (and I mean love with a passion) to sleep, so I tend to want to stay in bed as long as possible on any given day. During the week this means there isn't a lot of wiggle room in our morning routine. One little thing like a too-long shower, a forgotten homework crisis, or a missing favorite shirt can mean I barely get everyone out the door on time.
- We get tired of the same old options. Toast and cereal only go so far, and if those are our main choices for too many mornings running everyone gets tired of them. I try to mix it up a bit with bagels and English muffins, but in the end those can get old as well. Even when there is time for breakfast (but not enough for me to cook eggs, bacon, or pancakes) the options aren't always appealing.
When we don't eat breakfast at home, some or all of us sacrifice a healthy breakfast. From a kid perspective that means grabbing breakfast at school, which can be fun every now and again. For the adults, it means grabbing fast food or a muffin at the local bakery. The costs (and calories) can add up quickly. While there are plenty of frozen breakfast options at the grocery store, they aren't inexpensive and the ingredient lists aren't necessarily inspiring.
As part of my freezer filling fun, I've been stocking up on breakfast foods as well. Waffles are a family favorite. I make extras on the weekends and freeze them individually. A quick toss into the toaster and they are ready. It's much less expensive than buying Eggo or even store brand waffles, and I know exactly what is in them.And while waffles are great, my favorite freezer-friendly breakfast is muffins.
I used to make muffins from a boxed mix, but I became concerned about the processed ingredients and the cost. Also, when I make muffins at home, I can use fresh fruit and even sneak in a bit of whole wheat flour or wheat germ to up the nutritional count. I've tried a variety of muffins and some freeze better than others. After much experimentation, a Lemon Blueberry Muffin recipe from My Recipes has proven to be the best option. The muffins are low in calories and fat, and the recipe is a great base for many variations on a theme. I've made the muffins with orange and blackberry and even lime and raspberry. When peaches are in season I'm going to try those as well. To make these freezer-friendly I:
- Double or even triple the recipe.
- Skip the glaze because it doesn't freeze well.
- Use my food processor to cut the butter into the flour to speed up the mixing process.
- Make the muffins with whatever berries are in season so the price is lower and the fruit is sweeter.
- Wrap them individually in sheets of aluminum foil (I buy the pre-cut boxes of foil at SAMs) and freeze them in a zip-top bag.
To warm a muffin, heat it still wrapped in foil in a 425 degree oven for 20 minutes. Sometimes I'll toss a muffin into the oven right when I turn it on and then heat it for 25 minutes or so. Muffins are imminently portable, so I can set them to reheat in the midst of our morning routine and everyone can take them to go as they are on their way to work or school.
Frugal Friday: Feeding a Crowd
I love to entertain, but the cost of a good party can add up quickly if I don't plan carefully. I have a few tactics that I use to throw great parties on a budget that don't feel like they are on a budget:
- Mix inexpensive bulk foods with a few special treats. A couple of loaves of bread served with butter, chips and interesting styles of salsa, flavored popcorn, and homemade party mix made with store-brand ingredients will fill out a table without breaking the bank. When I put together a party menu, I always include two or three of these filler foods and I find it really helps keep me within my budget.
- Shop in season. A veggie platter can get expensive quickly if the ingredients are coming from all over the world. When I choose vegetables that are in season, they aren't just less expensive, they taste better too. Epicurious has a great interactive map for finding out what is in season in your area of the country.
- Buy in bulk. While I don't regularly buy a lot of food items in bulk because I worry about both storage and using them up in a reasonable amount of time, my local warehouse club is my first stop when I'm shopping for a party. In particular, I've found that cheese, bread, meats, and wine are all much less expensive. My local SAMs Club has a great selection of cheeses that go beyond the typical cheddar, including creamy brie and a mellow manchego. They also carry a nicely priced prosciutto which I wrap around breadsticks for a fun appetizer, and their six-packs of bread are great with olive oil as a bulk menu item. Before I started shopping at SAMs for parties, I made a special scouting trip to see what they had to offer and to jot down the prices so I would be able to compare them to prices at my local grocery store.
- Plan the menu in advance and shop the sales. Unless I'm throwing a small dinner party or impromptu get-together, I try to plan the menus for my parties at least 3 weeks in advance. This not only helps me spread my prep work out over several days, but I can create a master grocery list and shop for ingredients on sale in the couple of weeks before the party. This works particularly well for more expensive ingredients that hold well like meats and even specialty crackers. By shopping over a few weeks, I can also spread out the impact of the party on my budget.
- Ask for contributions. Without fail, every time I throw a party, most if not all of the guests ask me if they can bring something. I used to say no because I really love putting all of the food together myself, but I realized that it also meant I was carrying the full burden of the party's cost myself. Now I decide which menu items I really want to make myself and which I can assign to those who volunteer. I've found that people like a bit of direction because they want their contribution to fit with the rest of the party. I'm not afraid to ask someone to bring a specific type of dish, like a green vegetable or a chocolate dessert, and I've even asked friends who don't like to cook to pick up bread and oil or a bottle of wine. When I know I'm going to ask for help, I try to create a food theme so it's easy for guests to find a dish. One of my favorite themes is the Italian-Style Big Night party. I make a couple or three pans of lasagna and ask friends to bring salad, dessert, wine, and bread. If I'm making several pans I buy all of the ingredients in bulk. I particularly like my lasagna recipe because it freezes beautifully so I can make it in advance. It also cooks wonderfully in a crockpot and pepperoni is a real surprise for guests.
What are your favorite tips for entertaining on a budget? I'd love to hear them in the comments.
Recipe: Fast or Slow Pizza Lasagna
- Difficulty: Easy
- Serves: 8
- Prep Time: 15 minutes
- Cook Time: 30 minutes or all day
- 1 box no-boil lasagna noodles
- 2 jars of your favorite red pasta sauce
- 1 8 oz. bag mozzarella or Italian blended shredded cheese
- 1 package pepperoni slices
- 1 8 oz. tub ricotta cheese
- Preheat the oven to 350 degrees.
- Pour ½ cup of the pasta sauce into a 9 x 13 baking dish and spread evenly.
- Evenly layer ¼ of the pepperoni slices on top of the sauce, leaving some space between each one.
- Lay out lasagna noodles so that they are completely covering the bottom of the dish in a slightly overlapping single layer, breaking the noodles to make them fit if necessary.
- Pour another ¼ to ½ cup of pasta sauce over the noodles and spread evenly with a spatula.
- Smear in a 1/3 of the ricotta in an even layer on top of the sauce.
- Spread another ¼ of the bag of pepperoni evenly atop the cheese and top with a 1/3 of the bag of shredded mozzarella.
- Pour another ¼ to ½ cup of pasta sauce and spread with a spatula.
- Top the sauce with the noodles, the noodles with the ricotta, the ricotta with the pepperoni, and the pepperoni with the mozzarella. Repeat until you are out of your ingredients, or out of room in the pan, finishing with a final layer of red pasta sauce and shredded mozzarella cheese.
- Bake for 20-30 minutes, or until the noodles are soft and the cheese is golden brown.
- Let rest 2-5 minutes before cutting to let the sauce stop boiling and soak back into the noodles. You can also cool the lasagna completely, cut into portions, wrap tightly in foil, and freeze.
- Follow the same directions as above, but instead of stacking everything into a 9 x 13 pan, layer the entire dish into your crock pot.
- Cook on low with the lid on for 3-4 hours and enjoy.
Tips, Tricks and Tweaks
- You can reduce calories in this dish by using the low-fat versions of the cheese and pepperoni ingredients, and even add more fiber with whole wheat pasta. I use the turkey pepperoni and a chunky garden style pasta sauce to slip some veggies in there.
- You can mix some cooked Italian sausage (sliced or crumbled) in with the pepperoni for another take on pizza lasagna.
- If you are planning on freezing the dish to reheat later, make the lasagna a little wetter by upping the amount of sauce you put into the layers. Most reheating methods rob the food of its moisture, so if you make it saucier when you start, it will be perfect when you reheat it!
Frugal Friday: The Magical Roast Chicken
Whole chickens are about the least expensive meat per pound that you can buy, particularly when they are on sale. When whole chicken shows up on sale my store circular, I stock up! Not only does my family enjoy a roast chicken on a Sunday, roasted chicken meat has so many applications throughout the week:
- Tossed with cooked pasta, steamed veggies, and a little parmesan cheese for a quick lunch or dinner.
- In homemade chicken salad. My favorite light recipe includes Greek yogurt, grapes, and walnuts.
- With some cheese in a tortilla for a tasty quesadilla.
- In a pita or wrap with blue cheese, a chopped apple, and some greens.
Many weeks I'll roast a couple of chickens at the same time so that I have plenty of leftover meat.
Of course a dry, flavorless chicken isn't useful in any application, so I think it's worthwhile to spend a little bit of time prepping the chicken so it's juice and full of flavor when it comes out of the oven. I also make a tasty gravy to serve with the whole roast chicken. For a really tasty and frugal leftover lunch, top a piece of toast with some warm chicken and gravy.
Recipe: Whole Roast Chicken
- Difficulty: Easy
- Serves: 4
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- 1 whole roasting chicken
- 1 clove garlic, peeled and minced
- 1 bay leaf
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- ½ cup white wine
- 2 thyme sprigs
- 1 cup chicken stock
- Salt and pepper to taste
- Butcher's twine (optional)
- Preheat the oven to 375 degrees.
- Season the chicken evenly outside and in the cavity with salt and pepper then spread the garlic evenly over the chicken.
- Put the bay leaf, onion, carrot and celery into the bottom of a roasting pan.
- Put a rack in a roasting pan on top of the vegetables to keep the chicken out of its own drippings.
- Place the bird breast-side down and place the pan in the oven.
- Roast for 20 minutes and then flip the chicken over for the rest of the cooking time. The chicken is done with an instant-read thermometer inserted into the deepest part of the thigh registers 165 degrees.
- Remove the rack with the bird still on it from the roasting pan and set it over a cutting board or shallow dish to catch any stray drippings. Let the chicken rest while you make the natural gravy.
- Drain excess fat from the roasting pan and pour the white wine over the vegetables. Use a wooden spoon to scrape up all of the brown bits from the bottom of the pan.
- Turn two of your stove burners on medium-high and place the roasting pan so it covers both burners. Bring the liquid in the pan to a boil, reduce the heat to medium, reduce the liquids until they are thickened, about 5 minutes.
- Add the chicken stock and thyme sprigs to the pan and reduce for a few more minutes until thickened. Taste for seasoning and add salt and pepper as needed.
- Pour the liquid and vegetables from the pan into a strainer set over a medium mixing bowl to remove the solids from the gravy.
- Serve the chicken with the strained gravy.
Tips, Tricks and Tweaks
If you want, you can truss the bird to so it cooks more evenly. To truss the chicken:
- Cut about a 3-foot length of heatproof butcher's twine.
- Lay the chicken on a clean surface with the breast facing up.
- Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail.
- Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. Loop the string under and around the wings, and then tie the string snugly in a knot across the middle of the breast.
- Make sure that the ends of the wings are tucked in.
- This video outlines the trussing process nicely.
- Invest in a meat thermometer to be sure that you are cooking your poultry thoroughly. Cook chicken to an internal temperature of 165 degrees, tested by inserting the thermometer into the thickest part of the thigh.
- Even if you don't make the gravy, be sure to let the chicken rest for at least 15 minutes before cutting into it. This break between oven and plate lets the juices in the chicken redistribute throughout the chicken.
February 26, 2010 at 8:00 am Natanya Anderson Leave a comment
Frugal Friday: Making My Own Bread
This year I took on a new personal challenge: baking the majority of the bread my family eats in a given week. It's been an interesting learning experience thus far and I'm glad that I decided to do it. I decided to embark on this adventure for a variety of reasons. When I make my own bread I can:
- Save money The total price tag for the ingredients that go into a loaf of bread is lower than the actual price of a loaf of bread, particularly when it comes to buying interesting breads like artisan loaves and brioche rolls. To reduce my costs even further, I keep an eye out for flours and other bread ingredients and buy them in bulk when they go on sale. I have a collection of inexpensive storage bins that I bought at an office supply store that keep the ingredients fresh for many months and a bay leaf or two in my flour keeps the bugs away.
- Reduce waste. We don't always need 20 dinner rolls or even 8 hamburger or hot dog buns, but when I buy pre-made bread we're stuck with what's in the package. I try to be smart about using leftover bread for bread crumbs, croutons, French toast, and other applications, but sometimes I really just want 4 buns. When I make the bread, I can easily control the quantity I make.
- Know what's in my family's food. I carefully read the label of every pre-made and packaged food that I buy, and you'd be amazed at how many bread products include corn syrup, dyes, and preservatives in their ingredient lists. The best way I know to be sure my family eats whole and natural foods is to combine whole and natural ingredients myself. When I make the bread, I know exactly what's in it.
However, adding bread baking to a busy family schedule isn't necessarily an easy thing to do. After all, it takes time to make, knead, form, and rest bread, and the dough typically doesn't last for long. It was the time commitment that really kept me from taking up bread baking. Last year I started to hear about a book called Artisan Bread in 5 Minutes at Day. I paid attention to what bloggers were saying about the book and added the authors' site to my feed reader because, honestly, I felt like great bread in 5 minutes a day seemed too good to be true. It seemed that many folks were enjoying this method and found success with it. I still didn't run out and buy the book because my family has been focused for a while on eating more whole grains and moving away from white flour, and many of the recipes were for white bread. I was excited when I found out that the authors were publishing a second book, Healthy Bread in 5 Minutes a Day, and I pre-ordered a copy. I'm happy to report that I've made several batches of dough, and while I need to practice my dough shaping skills, I've been very pleased with the results.
The general premise of the authors' approach to bread baking is that you make a no-knead dough that will hold for 5-10 days in the refrigerator. On the days you want to make bread, you spend 5 minutes shaping it, let it rest, and then bake it off. All of the dough I've made thus far really did take less than 5 minutes to put together, largely due to not having to knead them, and I've been able to shape basic loaves together in 5-7 minutes. With more practice I expect to be even quicker. Stuffed breads and cinnamon rolls have taken longer, but not much. I've experimented with whole wheat flour and white whole wheat flour, and found that my family really likes the results. The favorite breads thus far have been the homemade hamburger buns, the cinnamon rolls, and the cranberry challa. Here are a few pictures of the bread I've been particularly happy with.
If you're curious about this method, try a couple of these recipes from authors' site before you decide if the book is worth the investment:
You can also watch videos on the site to see how the method works. And, if you decide to give this approach a whirl, you can ask the author's a question on their blog and they'll get back to you quickly – they really want to make us all successful bread bakers!
Do you make your own bread? If so, I'd love to know what method you use (traditional or a new method like this one) and how you think it helps you save money.
February 19, 2010 at 8:00 am In the Bag Blog Leave a comment
Frugal Friday: Freezer Power
My freezer is one of the most important tools in my money saving toolkit. It helps me keep my grocery costs down while at the same time making my meal preparation easier. I use my freezer to:
- Stock up on extras. I buy extra on sale items so I can make the deals last longer. I also make double or even triple recipes of freezable meals and freeze them for quick dinner a few weeks later. My family affectionately calls these meals my "Freezer Stash". The stash helps me save money by giving me a quick and easy alternative to eating out on nights when I'm pressed for time or just plain tired.
- Keep stock ingredients. Homemade stock isn't only less expensive it tastes better and has lower salt content than most purchased stocks. It's also crazy-easy to make, particularly when I use leftover bits of chicken and vegetables that I've been storing in my freezer. I have a zip-top bag in the freezer labeled "stock stuff" and I toss stock-worthy ingredients in it as I prepare meals. Once the bag is full I fire up the stove and make batch of stock. Stock freezes beautifully in 1 cup portions in zip-top bags that I lay flat to freeze.
- Do more with fresh herbs. I love to cook with fresh herbs but am not quite to the place where I can grow my own (but I'm working on it). I do splurge on fresh herbs but to help them go further I chop them up and divide them into 1 tablespoon servings. I put the individual servings into the sections of an ice cube tray, cover them with water, and freeze them. Once the cubes are formed I pop them out and store them in a zip-top bag. When I need the herbs I can quickly and easily add a cube to a sauce or soup.
I do a few easy but important things to help my freezer help me:
- Label everything. Without labels the fridge might as well be a dumpster. There's just no way to know if food is still good if you don't know when you froze it in the first place. I keep a collection of permanent markers in my kitchen so I can quickly label anything before it goes into my freezer. I don't both with special labels, I just write right on the package or zip top bag. Different colors of pen help me be sure I can read what I wrote. Brown Eyed Baker has some additional great advice on labeling and a handy guide to how long different ingredients can keep in the freezer. I'd recommend printing it and posting it on the freezer for easy reference.
- Keep a list so you know what you've got. The hardest thing about making the freezer a partner in saving is that it's hard to know at a glance what you have to work with. A solution to this problem is to keep an inventory so you not only know what you have but when it expires so you don't end up throwing food away and wasting money. I'm spreadsheet happy so I keep my inventory on my computer. Life as Mom has a great approach to her inventory list that makes it easy to mark off items as you use them. Our Incredibly Happy Family includes a freezer inventory in her collection of useful lists.
- Package food carefully. Labeling and tracking only go so far if food in the freezer isn't properly package. I'm very particular about wrapping my food, to keep it freezer safe. I use a lot of thick zip-top bags in my freezer because they are reliable and easy to label. To keep costs down I wash and re-use my freezer bags. I also buy them in bulk at my local SAMs where they are significantly cheaper than even store brand bags.
- Spend 15 minutes each month on freezer maintenance. While I don't clean my freezer from top to bottom every month, I do take a few minutes once a month to give a quickly tidy to fix any unruliness that results from everyday use. A few minutes once a month helps remind me what I have to work with and to avoid waste.
- Clean the whole freezer twice a year. In February and August I spend 60 to 90 minutes giving my freezer a thorough cleaning. I take everything out, wash and rinse every surface, and double-check my inventory. I've chosen these months because they tend to have the most down time and help me get my freezer in order after the hectic holiday season (February) and before school starts and the holidays kick in (August). Clean Mama and Mom Advice both offer some great advice on cleaning your freezer with minimal hassle.
Because the blogosphere is such a great resource and I'm always looking for new tips and tricks to help my freezer help me, I went digging for additional ideas and found these great ones:
- Once a Month Mom (an expert in freezers if there ever was one) recommends ditching boxes to save space. This is one I'm going to try immediately because boxes are routinely a challenge for me. In the same post she also recommends turning partial bags of vegetable into soup to use them up and free space.
- Mom Advice suggests organizing foods of similar types by date so you use the oldest first.
- Organizing Junkie uses small baskets from the dollar store to turn otherwise inefficient freezer storage space into something a little more useful.
How do you make your freezer your frugal helper?
Easy Comfort Food: Chicken Fried Steak with Cream Gravy
Chicken fried steak is one of those dishes that make me think of my grandparents. They used to cook massive farm breakfasts on weekend mornings with biscuits, gravy, eggs, bacon, sausage, and chicken fried steak cooked in a cast iron skillet. The steak was the focus of the meal and besides tasting great it's a great budget dish. Cube steak that's been tenderized (or Swissed) is an inexpensive cut of meat and breading and frying helps take it to the next level. While I wouldn't recommend having the kids help you fry the steak, they can absolutely help with the preparation and breading. The gravy is essential and so easy, don't buy a packet. Just make it fresh.
Recipe: Chicken Fried Steak with Cream Gravy
- Difficulty: Medium
- Serves: 4
- Prep Time: 25 minutes
- Cook Time: 15 minutes
For the coating
- 2 teaspoons baking powder
- 2 tablespoons coarse salt
- 4 teaspoons ground black pepper
- 1 tablespoon cayenne
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 1/2 cups flour
For the steak
- 4 6 oz. cube steaks, tenderized with a mallet (Swissed)
- Peanut oil, vegetable oil or even lard for frying
- 2 eggs
- 1 c. milk
For the gravy
- ¼ cup coating mix
- 3 c. milk
- Salt and pepper to taste
- Mix the coating ingredients together and reserve ¼ cup of it to use for the gravy. Divide the remaining coating mixture evenly between two shallow plates or pie pans.
- Place a stack of 3-4 paper towels onto a cookie sheet and preheat the oven to 200 degrees.
- Fill a large cast-iron or heavy-duty skillet to about an inch deep with oil. Slowly bring temperature to 375 degrees. Use a candy thermometer to keep track.
- While oil is heating, whisk the 1 cup of milk and the eggs together in a wide, shallow bowl or pie plate.
- Dust the each piece of steak with the coating, and shake off the excess. Next, dip the dusted steak in the egg and milk mixture. Dredge the steak in the second plate of coating mixture again.
- Immediately and carefully add the steak to the hot oil.
- After a couple of minutes use tongs to turn the steak.
- After 4 to 5 minutes of cooking, remove the steaks from the oil set them on to the paper towels to drain.
- Place the pan of cooked steaks in the oven to keep warm while you make the gravy.
- Drain all but two tablespoons of the cooking grease from the skillet, making sure to remove any leftover bits. Add the coating mix to the pan and fry it until the raw flour smell is gone and it turns a light golden brown, stirring constantly to keep it from burning.
- Add the milk all at once and lower the heat to low, whisking everything together rapidly to prevent lumps. Taste for flavor and add salt and pepper as needed.
Tips, Tricks and Tweaks
- You may be able to buy already tenderized steaks. Look for them next to the regular cube steak.
- Flip the steaks once on the paper towels to help completely drain any extra oil from them.
- The steak will bring down the temperature of the oil in the pan dramatically. Once you add the steak increase the heat to bring the temperature back to 350 degrees.
- Once the gravy begins to boil, it will thicken. If it becomes too thick, you can thin it by adding more milk.
- Save any extra gravy to heat up and serve over biscuits the next morning.
- Serve the steaks with all of the rest of your southern favorites like mashed potatoes, green beans, and cornbread for the full experience.


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Seniors especially irked by the mechanical process, but most people agree it's kind of pointless anyway.
customer service
Sometimes good customer service means calling a jerk a "jerk."
Most Japanese machines adhere to the philosophy that traveling is not about the destination, but the journey.
How one man's heartbreaking flight turned into one of his most memorable.
Nothing fishy about this photo at all.
Warmhearted hospitality plus unforgiving customers equals the world's highest service standards.
Fast food location's Smile Improvement training is keeping an extremely close eye on employee conduct.
Hardcore hospitality recalled in comical recreation.
Sometimes it pays to look intimidating.
Who beats out religious proponents and yakuza for the most feared customer to encounter at a mobile phone counter?
In Japan, the customer is God, and sometimes that means going above and beyond to please with distinctive styles of service.
When "the customer is God" starts to go to the customers' head, one hero stands to put things in perspective.
In a society that prides itself on polite customer service, this ticket machine stands out for its hilariously impolite treatment of customers.
It might look like brand new technology, but this surprising system is on a train that's been running for more than forty years.
Thousands of passengers arrived at their destinations all over Japan last night, only to find that everyone's bags were left behind.
An adorable tweet and a playful reply from Amazon has the Japanese net talking about both the cat and Amazon's customer service.
Can you see yourself in any of these annoying customer profiles?
Just because you like dirty dojinshi doesn't mean you can't have a clean room.
There is such a thing as being too courteous, and an online survey ranked the 25 most common examples of just that in Japan.
After ordering Lotteria's heavily stacked Burger with Everything on It, Mr. Sato was brought to the depths of despair and back to greasy bliss in an unexpected turn of great customer service.


text:
Hussain Sajwani, founder and Chairman of DAMAC Properties
The founding father of the UAE, Sheikh Zayed bin Sultan Al Nahyan, set this country on an unprecedented path of progress with one simple, yet definitive message – 'Treat every person as a special soul, irrespective of cast or creed'. He opened the doors of the UAE to dreamers and doers from all corners of the world to come together and give shape to a nation that would go on to become a global symbol of tolerance and prosperity.
While 2018 celebrated the life and principles of the late Sheikh Zayed, in 2019, the UAE will carry his legacy forward by upholding his values of co-existence with the 'Year of Tolerance'. The UAE has already made its mark on the global community by showcasing its values of co-existence and peace, a nation of nations, where people from over 200 countries work together towards one common goal – a future that is bright for the collective whole. This year will reinforce this message of tolerance, epitomised by various legislative and policy-oriented goals to enhance the role of the UAE.
And, at a time when prejudice seems to dominate headlines, this announcement couldn't have come at a better time. There is a lot to be learned from the leadership of the UAE and it is imperative that each citizen, resident and visitor of this nation take its message and methodology of tolerance to the world.
After all, our culture of collaboration and tolerance gives us the leading edge as partners to others looking to make a positive difference in the world. Competition has long been the way of the world and it has certainly got us this far. However, the future calls for a more collaborative approach. Individuals, businesses, communities and governments need to work together now to find lasting solutions to pressing world issues.
Trust me I know. While DAMAC has become globally known for the great buildings we've built, we're more proud of our strength in building bridges between people of different ethnicities, cultures, and faiths. Our success story can only have been possible against a background that makes us who we are and truly sets us apart – our all-inclusive definition of 'us'. While DAMAC is a UAE-born organization, our success is attributed to the ingenuity, innovation and determination of our employees who hail from all parts of the world.
This is the key message that I, along with other delegates from the UAE, will be promoting at Davos 2019. It is now our turn to take this UAE-made universal blueprint to the world and pass it on to future generations.