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Like many business sectors, 2004 could be called a mixed bag for the fitness facility industry. It was a year during which we saw chains of various sizes struggle (led by Bally Total Fitness) while at the same time others prospered (Life Time Fitness led the charge there with its public offering this past summer).
With the White House predicting slight growth for the economy in 2005 (although 0.5 percent slower than 2004), which may boost jobs and consumer spending, the chances are that 2005 will turn out to be even better than 2004.
Despite the macroeconomic implications of the U.S. economy, it will really be up to individual companies doing their best business that will determine their — and in the end, the industry's — success going forward.
"It is no secret to anybody that over the past five years we have seen a shift in the industry that has had beneficial results for some and devastating results for others," says Karen Woodard-Chavez, president of consulting company Premium Performance Training in Boulder, CO. "This will continue at a more intense pace in 2005 and the years to come for some single-site operators and smaller facilities."
Among the key areas of concentration for success, according to Woodard-Chavez are:
Refining business planning, management, communication and leadership skills
Acting preemptively when it comes to operational decisions on and sound policies that are aligned with a strategic and defined vision and mission
Effectively communicating and training staff well on strategic initiatives
Focusing resources on true differentiation and belonging
Focusing on aggressively managing revenue (both dues and non-dues) and retention growth
A look at exclusive research by Fitness Business Pro shows that many clubs did in fact have success in 2004, but maybe not quite as much as they had hoped for when they rang the year in last January.
For 2004, respondents to the Fitness Business Pro State of the Industry Survey averaged $1.2 million in revenues for the year. When compared to last year's mean revenue of $1.4 million, one sees a decrease of $400,000 per respondent.
In part this decrease may be reflective of the high number of single-club operators who responded to the survey versus those that operate two or more clubs. But a closer look at the numbers shows that multiple-location companies had the more significant impact on the overall revenue numbers.
In 2003, multi-location facilities estimated mean revenue of $2.9 million. For this year's survey, multi-location facilities reported $2.3 million in revenues.
Show Me the Money
Another aspect of the slight revenue hit — although the industry still proves to be solid, even in the face of uncertain economic times — may be a reduction in recurring dues.
Our survey shows that the average monthly due for 2004 was $41. That figure is down from the $50 average seen just a year ago.
"We have seen revenues that are down for a lot of clubs," says Bruce Carter, founder of Optimal Fitness Design Systems and president of GetCYCED! "Some of this has come from the pricing competition that many are seeing, especially in more crowded markets. But that pressure is really coming from the industry. It isn't a market-driven slashing. I think many clubs are under-pricing because of cheaper competition. We will have a shake out at some point."
While recurring revenues from memberships may have fallen a bit during the last year, many facilities are attempting to make up the difference with ancillary services and products.
According to the survey, about 30 percent of gross revenues were attributed to non-dues revenue. Leading the way for facilities was personal training, which made up about 75 percent of non-dues revenue. Juice bar/food and beverage services accounted for 40 percent of this revenue. Interestingly, the survey also shows that single-location facilities saw a whopping increase of 19 percent in gross non-due revenues coming from juice bar/food and beverage services in 2004 when compared to the previous year's results.
This bump in non-dues revenues may be especially welcomed since many facility operators are facing higher costs on several fronts.
"Despite some continuing economic pressures, as an industry we had an impressive bottom line in terms of revenues, members and EBITDA," says Rick Caro, president of Management Vision. "This is important on a number of fronts with one of them being to handle the increase of fixed costs such as interest costs, real-estate taxes and insurance rates. Also, this helps offset the rise in variable costs such as utilities, which are often tougher to keep tabs on and control."
Happy New Year?
While some people may look back at 2004 with tepid enthusiasm, many people feel that 2005 will shape up as a winner when it comes to bottom lines, membership numbers and growth of the industry.
The Fitness Business Pro State of the Industry Survey shows that 70 percent of respondents expect revenues to increase in 2005 compared to 2004. Meanwhile 20 percent expect revenues to hold steady. Only 3 percent are expecting a drop in revenue (7 percent did not respond to the question.). On average, the industry is looking at about an 18 percent bump in revenue, according to the survey.
Part of this growth may come from increased memberships as 77 percent of respondents anticipate an increase of membership numbers in 2005.
Some of that membership may come from the industry thinking — and acting — outside of the box.
"I believe we have ascended as an industry to a point of now needing to look beyond our four walls. We need to follow closely what is happening or what is not happening in our society regarding physical activity, exercise and fitness," says Ken Germano, American Council on Exercise president and founder of OperationFit Kids. "As an industry, we must decide to put our collective heads together to change and impact the issues of obesity and inactivity. We are never at a loss for ideas, just the people at the end of the day who will do all the work…there are never enough."
Also from outside the box, many feel that government, medical, insurance and corporate influences may finally help drive new members into facilities.
"I have to believe that there will be governmental incentives and private sector incentives if you live and maintain a healthy lifestyle," says Stephen P. Roma, chief executive of WOW! Work Out World. "It just makes too much sense."
Bringing in the Bucks
The success of the past year and the optimism of a good 2005 along with several other factors — such as the success of express clubs — have finally given the fitness industry an inside line to Wall Street and private investors, which should continue to fuel the industry's continuing success.
"The health club industry has struggled for the last 30 years to define a business model that is profitable throughout aggressive growth," says Jill Kinney, founder and director of new business at Club One in San Francisco, CA. "Many companies follow the latest trend versus defining their own vision and staying the course over time. We have learned recently that new approaches such as Curves have very successfully opened access to new markets and have opened eyes to the fact that there is not just one ideal club model, but well-conceived clubs that serve a specific market. We have also recently seen a few well-defined business plans that have attracted quality capital partners and public financing, and the future looks brighter than it has been in anytime in our history."
Management Vision's Caro agrees that the attention being paid to the industry is the highest it has ever been and feels that the industry can successfully build on some of the successes of last year.
"The successful exiting of the industry of Life Time Fitness through a public offering and the sale of Gold's Gym from one private equity group to another have given other investors a firm picture of the value and potential of investing in the industry," he says. "This should lead to more club transactions in 2005. There won't be a lot of consolidation but more outside private equity companies coming into the industry, leading to growth of large and small club groups."
The Fitness Business Pro State of the Industry Survey bares this out as 42.4 percent of respondents plan to expand in 2005 by opening a new location. Another 20 percent said they would expand via acquisition. And even if not planning on opening or acquiring new locations, 60 percent said they would expand existing buildings.
Whether predictions for the future come to pass in 2005 is always a fuzzy proposition. No one can foretell the unknowns that might occur to derail best laid plans, but if the industry can build on 2004, it will be good news for everyone.
Top Trends of 2004
- Improving Economy
- Increase in Express Workout Clubs
- Personalized Fitness Program Development
- Clubs Embracing the Feel of Community Center
- Women-Only Clubs
Top Trends of 2005
- Increased Outside Investment in Industry
- More Creative Programming
- Embracing of Technology
- Insurance Subsidies
- Weight Loss/Management
Companies to Watch
- Bally Total Fitness
- Equinox
- LA Fitness
- Life Time Fitness
- Town Sports International
ACE Spots 10 Trends for 2005
The American Council on Exercise (ACE) recently announced its top 10 fitness trend predictions for 2005 based on its research, "workout watchdog" studies and its worldwide network of certified fitness professionals. ACE's predictions show a "back to the basics" approach that includes time-efficient workouts and core strengthening.
Balance training grows in popularity. Balance training activities (e.g., Tai Chi, yoga, Pilates, etc.) and equipment (e.g., foam rollers, wobble boards, Bosu balls, etc.) are among the fastest growing and most popular exercise options for adults. Health clubs and trainers are offering balance training programs for virtually all levels and types of participants.
A growing tendency to blend popular mind-body programs, such as yoga and Pilates, with more traditional forms of exercise. These fusion classes and programs will combine the traditional elements of a fitness regimen with many of the key elements of mind-body activities including proper posture, breathing and body awareness. By incorporating elements of mental and spiritual fitness, individuals will take better care of their entire being and psychological self, not just their bodies, ACE says.
Shorter duration workouts continue to become more widespread. Lack of time continues to be the most frequently cited reason that individuals do not exercise on a regular basis. Time-starved Americans continue to seek out effective yet time-efficient workouts pushing health clubs and trainers to offer express circuits and abbreviated routines.
Wellness coaching and nutritional counseling are drawing a larger crowd. These services address a more holistic approach to health and wellness. Wellness coaching helps individuals make healthy, positive choices in all aspects of every day life. Nutritional counseling is gaining popularity as many Americans continue to look for ways to manage weight and maximize performance.
Clubs and trainers offering more flexible workout sessions. Small-group personal training (usually less than five individuals) appears to be on the rise. Such programming is a great way to receive the technical instruction and close supervision of a personal trainer at a more economical cost. This modified approach offers participants more social interaction, which can have a very positive impact on exercise adherence.
Employers are encouraging fitness and weight loss. A vast majority of adult Americans are inactive and overweight, at times causing their employers to lose revenue due to increased rates of absenteeism, higher health and medical expenses, and reduced productivity. Now a growing number of corporations are offering wellness programming to its workers in an effort to encourage physical activity, sensible nutrition habits and an overall healthier lifestyle.
Functional fitness and core strengthening have a strong presence in personal training sessions and group fitness classes. Functional strength training and/or core strengthening activities enhance coordination, strength and endurance in everyday activities. Focusing on exercising several muscles and joints together rather than working a particular muscle or group of muscles better prepares the body for daily activities and recreational pursuits.
Personal trainers and group fitness instructors share clients. Personal trainers will work with group fitness instructors and vice versa to encourage participants to diversify their workout routines. Even the most dedicated exercisers occasionally get bored with their routines. A new variation on activities such as a cardio-funk class or a "boot camp" workout instead of traditional exercise machines or working with free weights instead of step aerobics will help to reinvigorate stale routines.
An increase in family participation in outdoor fitness activities. More families will look for diverse and creative ways to be active together such as outdoor adventure activities and various recreational sports including soccer, softball and touch football. It's important that parents show children that being active can be a fun and regular part of daily life.
Participation in physical activities for socialization and motivation will become more popular. While not everyone participates to compete, joining a training group to finish a marathon, triathlon or adventure race is a great way to meet people or include family and friends in a fit and active lifestyle.
Spa Finder's Top 10 Spa Trends to Watch in 2005
The world of fitness no longer resides in the commercial club sector alone. During the past decade, spas have become an increasingly relevant cultural force, influencing not only how we manage our health, appearance and stress, but also how we shop, socialize, spiritualize, travel and work. According to Spa Finder, a spa marketing and publishing company, the spa's impact on many of our most important lifestyle pursuits will only continue to grow in the year ahead.
Here are some of the trends that Spa Finder sees ahead in 2005:
Spa Design Comes Home. More spa-goers will find decorating (as well as personal) inspiration during their spa visits and seek to re-create their favorite spa styles at home.
Live at the Spa, Literally. Just as golf communities offer recreation and relaxation for pre-boomer retirees, emerging "spa communities" will provide today's aging baby boomers with their most important lifestyle requirements — namely health and fitness centered around spa-going.
Luxury Becomes Ultra-Luxury. As spa participation continues to explode, the luxury end of the market will become even more luxurious, as spas raise the bar for the superior spa experience. Stay tuned for daily private spiritual and wellness counseling, ruby/diamond/emerald/sapphire massage oils, four-hour massages, three-therapist treatments, underwater spas, private hotel/spa rooms, and a slate of ultra-chic big-name designer spas.
Spas Go Mobile. Mobile spas, complete with therapists, massage tables, pedicure carts and other equipment, will offer roving relaxation in venues ranging from movie sets and airports, to hotel rooms and offices.
Spa-Goers Become Spa "Goal-ers." Travelers will hit destination and resort spas to achieve increasingly focused personal goals, whether that means quitting smoking, grief recovery, achieving mindfulness or spiritual awareness, improving sexual health or detoxing (which is shaping up to be an extremely popular spa pursuit in our toxic times). Men will continue to seek physical therapy and pain reduction treatments and will also discover that spa-grooming treatments can have a positive impact on their business and personal life.
Spa Travel Virtually Explodes Online. In 2005, major travel portals will enable spa-focused online travelers to book spa vacations (and, soon, spa treatments) as part of their dynamic travel packages, along with rooms, rental cars, etc. The advent of online spa booking will, in turn, fuel further growth in the spa travel segment — already the fastest-growing segment in the hospitality/travel industry.
Spa Rx: A Prescription for a Kinder, Gentler Medical Experience. Medical spas will continue to thrive as consumers seek a nurturing/caring environment and more control over their health regimes.
Stay Spas Continue to "Go Exotic" While Day Spas Get "Back to Basics." Day spas, which of late had been racing to broaden their menus of services and treatments, will re-focus on massage, facials and other maintenance/therapeutic mainstays. Resort spas, meanwhile, will continue to diversify their treatment offerings with indigenous experiences, with Thai massage, Ashtianga and Indian head massage joining Ayurveda, Shiatsu, acupuncture and hot stone massage as popular treatments.
Spa Cuisine Served up for Mass Consumption. With Nestle's new Spa Cuisine line leading the way, convenient spa-inspired food will became everyday fare in American homes, work places and perhaps even schools.
Eco Spas Thrive in 2005. Eco spas will flourish in the year ahead, providing visitors with a serene, "green" spa experience. These environmentally friendly destinations believe that personal health begins with global health — a belief that extends to the way they create spa products (all organic ingredients), wash dishes (vinegar instead of soap), light their rooms (solar panels and fluorescent bulbs) and process wastewater (bacteria, fish, snails, et. al.).
The Fitness Business Pro State of the Industry 2004 survey was conducted exclusively for Fitness Business Pro. The methodology, data collection and analysis were provided by Primedia Business Magazines & Media Marketing Research Department. Data was collected Nov. 9, 2004 through Dec. 6, 2004. Surveys were e-mailed to 4,841 subscribers of the magazine. One hundred and eighty completed surveys were received.


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Looks like Hollywood has the perfect film just in time for their Greco-Roman, pagan,orgy-inspired holiday known as Valentine's Day. The interracial propaganda is relentless. When President Obama was in office there a big increase in interracial couples in television dramas,sitcoms and films. By him being biracial,he was used as a symbol of some type of racial harmony. Of course we know this is nonsense. There can be no racial harmony when one racial group has more power than another group. This is where the propaganda comes in. I have covered this subject many times in the past. And it looks like I'll have to continue to do as long as they keep putting these films out. Now we have the film A United Kingdom. The basic synopsis :
"The film is based on a true story. Seretse Khama (David Oyelowo) is the Prince of Bechuanaland (now Botswana). In 1948 he meets and falls in love with London office worker Ruth Williams (Rosamund Pike). But their interracial relationship is not approved of by either of their families, nor by the British and South African governments. Seretse and Ruth must defy family, apartheid and the British empire to return from an imposed exile to their African kingdom, and assume power after independence."
This trailer(above) is very hard to watch. Here you have an African prince and he wants to marry a white woman?? This is total insanity. This is self hatred to the fullest! I don't want to hear any crap about color blind love. This is nothing but propaganda to make us love our oppressors. A white woman as a queen in an African nation is blasphemous! This is a slap in the face to black love. Seretse Khama is a disgrace to African people. Khama sold out his nation. He is no prince! Isn't it interesting that Hollywood can find money to make this film but not about real African heroes. There were African men and women that did great things in the past. What about a film about Thomas Sankara? Patrice Lumumba? Yaa Asantewaa? Queen Tiye? Marcus Garvey? Haitian revolution? Queen Nzinga? Nope! Instead they give a stupid ass love story between a brain dead Negro who gives his fortune away to a common white woman. This film is stupid and insulting on so many levels.
This is a very interesting interview with the stars David Oyelowo and Rosamund Pike. Pike says that the film tackles racial prejudice from both sides. She says that it's about two people that are color blind. Give me a break! This white woman is lying through her teeth. She knows damn well no one is color blind. And our society is nowhere near that. The world is comprised of racial groups. Color blindness is a myth. Then Oyewolo goes on to say that the way to "unite a kingdom" is through love. And that Botswana has control of "most" of it's resources. How did they lose some of their resources? How took them? I think you know the answer. And he says that Botswana sees itself has post-racial. This is man is insane! How can Africa be post-racial when you got Europeans trying to steal land and resources? He also says that his white wife has a small part in the film. She plays a…..racist! How fitting is that. You can't make this stuff up. Black love and black unity is the way to fight white racism. The answer is not marrying and making babies with your oppressor. This film is designed to confuse black people about racism.
This picture(above) is of Amma Asante and her husband. She is a screenwriter and director. She is the director of A United Kingdom. Why would a black woman do an interracial love story? Well that's an easy answer. Just look at her husband and it's easy to see why this so-called universal love story is close to her heart.
Amma Asante is a very sick woman! This black woman has lost her damn mind.You don't think so? Well check out the picture(above). That is a photo of the upcoming film When Hands Touch. It's a World War 2 "love story". It stars Amandla Stenberg who plays a biracial girl who falls in love with a Nazi youth. What the hell?? Even though Stenberg is biracial in this racial context she will be seen as just a black girl. I will cover the problem of biracial women representing black women in a later post. But anyway this film has taken "love they enemy" to a whole different level! They want us to love Nazi's now??? What's next? A love story with Adolf Hitler and Angela Bassett? Or maybe Denzel Washington falling in love with a female skinhead? I wouldn't put it pass Hollywood at this point. Amma Asante has sold her sold for the chance to corrupt the minds of black people. She is a female version of Lee Daniels.
I understand better now why David Oyelowo was chosen for the lead role. In Hollywood he's the go-to Negro at the moment. He's been in other anti-black propaganda films like The Butler,Red Tails and The Help. And judging by the pic(above) of Oyelowo and his family,I think he was perfect for the role. Oyelowo and Asante are one in the same. They are both from the United Kingdom. And neither one of them believes in black love or black unity. They believe the way to defeat racism,oppression, and colonization is to just love your oppressor. Both of them are brain dead swirlers. But whatever you do,don't support this film. Save your money and stay far away from this garbage of a film.


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Source : Undated newspaper clipping
Aged Resident of Dolan Dies
Mrs. Mary Ellen Gilliland, 77, died at 11:35 p.m. today at the home of her son, William E. Gilliland, north of Doland [sic]. Death was due to uremic poisoning.
Survivors are the son, and a daughter, Mrs. Dan Stivers, Dolan, and two grand children whom Mrs. Gilliland reared, Mrs. Pete Decker, Crawfordsville, and Mrs. C.D. Lambertson, Elwood; and 13 other grand children and 13 great grand children.
Mrs. Gilliland was the widow of Robert Gilliland, who died 16 years ago.
She was a member of the Dolan Baptist Church, where funeral services will be held at 2 p.m. Sunday in charge of the Rev. J.M. Coldweld, of Crawfordsville. Interment will be in the M.E. cemetery at Elletsville.
Pallbearers are Pete Decker, C.B. Lambertson, Albert F. Adams, Freemond Gilliland, Thom Crouch and Edward Gilliland.


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Choose another PM
Earle Page
Earle Christmas Grafton Page was Prime Minister for only 20 days, from 7 April 1939 to 26 April 1939. Page was also deputy Prime Minister to SM Bruce in 1923–29, and to Joseph Lyons in 1934–39. A founder of the Country Party, Page led the party in parliament from 1921 to 1939. He is also remembered for his long term as Minister for Health, from 1949–56, in the government of Robert Menzies.
Described as 'a man of boundless energy, fertile in ideas', Page spoke at a rapid rate, rarely pausing for breath. His partnership with the deliberate and measured SM Bruce was an ideal political combination – particularly for political cartoonists. During the 1920s, cartoons depicted Bruce as a dapper gentleman and Page as 'a rather riotous-looking lady'.
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The researcher's portal to records on Australia's prime ministers
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All-new for 2014, Toyota has given the Corolla a more aggressive design and standard LED headlights. There is a new continuously variable transmission (CVT) with seven preset ratios that mimic gears. A new Eco trim level is also on offer as the most fuel-efficient version in the range.
The Corolla is Toyota's compact offering, slotting under the midsize Camry sedan and above the Yaris hatchback. It is sold in L, LE, S, and Eco trims, and only as a sedan.
While it now possesses a more progressive look, the 2014 Toyota Corolla remains an economy-minded compact car. Its 1.8-liter I-4 carries over mostly unchanged in most trims from the previous generation, producing 138 hp and 128 lb-ft of torque. A six-speed manual is offered on the L and S model while a four-speed automatic carries over from the previous model but is only available on the L trim. The remaining models in the 2014 Corolla range use a new CVT with seven simulated gears and a sport mode for S models. The Eco trim is the most fuel efficient and powerful in the range, sporting the same 1.8 liter I-4 but with Toyota's Valvematic system, which produces 140 hp and 126 lb-ft torque. Regarding fuel economy, the EPA estimates that 2014 Corolla will achieve 27-30/36-42 mpg city/highway.
Inside, Toyota has improved the Corolla's infotainment system, offering features such as a 6.1-inch touchscreen display, available navigation, satellite radio, and Entune Premium Audio. Adding Entune enables the touch screen to show navigation, music information, and fuel economy in three different sections. Toyota has also increased space by using thinner front seats to improve rear legroom and a flat floor. Additionally, creating a more premium feel was one of Toyota's goals for the all-new Corolla, which is evident in the use of gloss black, chrome, and metallic accents in the dash and gauges.
The 2014 Toyota Corolla has a five-star overall safety rating from the NHTSA (out of a possible five stars) and is considered a Top Safety Pick by the IIHS, though the car only earned a marginal score in the small overlap front category (good is the highest possible score).
The Corolla remains an economical and practical compact car, making it ideal for commuting. In a Big Test comparing the 2014 Toyota Corolla S to seven competitors, we said that it "boasts the biggest back seats and largest combined interior and trunk space." Additionally, in the same comparison, it had the lowest cost of ownership among compact cars. Despite the chassis improvements, it lags behind in driving dynamics to competitors such as the Ford Focus and Mazda3 due to its lack of steering feel and unrefined CVT, which was tuned for "maximizing fuel economy."
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Interview: V8 SuperTourer Driver Andrew Waite
One of New Zealand's motor racing rising stars, Andrew Waite is living the dream.
Foggy draws on previous strong performances at Pukekohe
Heading to the third round of the BNT V8 SuperTourers at Pukekohe Park Raceway, Angus Fogg looks to last year's top five qualifying position at the circuit for inspiration for a similar performance this weekend.
Booth excited about Pukekohe changes. As long it's not wet
Ahead of the third round of the 2013 BNT V8 SuperTourers series, Andy Booth is confident the Woodstock Racing Commodore will be competitive at the revamped Pukekohe circuit, but is concerned about safety with some of the revised track if it's wet.
Murph features in CRC Speedshow's NZ Legends of Speed celebration
A number of New Zealand's motorsport stars, including V8 racing legend Greg Murphy, are being recognised for their world-class efforts in a new display at this year's CRC Speedshow dubbed the New Zealand Legends of Speed.
Baird dedicates Pukekohe clean-sweep to Jason Richards
Queensland based Kiwi Craig Baird clean swept the GT1 support race category at this weekend's Pukekohe round of the V8 Supercars, with the three wins in the Alan Ferguson owned Hydr8 Corvette C5 TraNZam dedicated to his late protégé Jason Richards.
Eddie Bell asks when will it end?
Eddie Bell of Woodend near Christchurch is at a loss to explain the horrific run of luck he is enduring in the BNT V8 SuperTourer Series.
Trans-Tasman line-up for New Zealand Rally Championship
Joining the growing contingent of hopefuls vying for the overall Goldstar title by contesting the 2013 Brian Green Property Group New Zealand Rally Championship are a Queensland team, committing to the six-round series.
International Rally of Whangarei embraces safety technology.
Organisers of the May 18-19 International Rally of Whangarei, in association with the Brian Green Property Group, have embraced the latest technology to help keep competitors as safe as possible.
M2 Competition; now the team to beat in 2014
After a dominant display in the 2013 Toyota Racing Series (TRS), Hamilton NZ based team M2 Competition, have in just three seasons demonstrated themselves as the team to beat in New Zealand's premier single seater category.
Brian Green first entry to New Zealand Rally Championship
Winning outright last year's final rally and round of the Brian Green Property Group New Zealand Rally Championship (NZRC), Palmerston North businessman Brian Green has again committed to contesting the six round series by being the first entry received for the 2013 season.
Paddon strives for WRC return in 2013
Hayden Paddon, New Zealand's top rally driver, is doing all he can to ensure he will be able to compete in the FIA World Rally Championship in the second half of the 2013 season.
International motorsport rally returns to Whangarei Town Basin
Returning to Whangarei for the seventh consecutive year will be teams and drivers from multiple countries here to contest the International Rally of Whangarei, the opening round of the FIA Asia Pacific Rally Championship, from 17 to 19 May.
McIntyre hungry for next win at Ruapuna
Champion V8 driver John McIntyre is chomping at the bit to score his next V8 SuperTourer victory at this weekend's second round of the BNT V8 SuperTourer championship in Christchurch.
Booth aims to keep clear and fast at round two of V8 SuperTourers
V8 SuperTourer driver Andy Booth aims to keep clear of any 'dramas' and make the most of the Woodstock Racing Commodore' race pace when the series heads to Powerbuilt Tools Raceway in Christchurch for round two on 9 and 10 March.
Lotus founder Colin Champman enters Motor Sport Hall of Fame
Colin Chapman CBE, the Lotus founder and engineer was recognised for his contribution to the automotive and motorsport industry at the 2013 Motor Sport Magazine Hall of Fame annual inauguration event, attended by Colin's son and Classic Team Lotus founder, Clive Chapman.
Paddon to contest rebuilt Mitsubishi rally car in local events
New Zealand's top rally driver Hayden Paddon gets back behind the wheel of his championship-winning Mitsubishi this weekend after investing more than 1,000 hours rebuilding the car.
Sporting icon Casey Stoner signs on as Holden ambassador.
After representing Australia on two wheels for over a decade, two-time MotoGP World Champion, Casey Stoner has become an ambassador for Holden.
Five-time NASCAR series champion Jimmie Johnson won the 55th running of the Daytona 500 at Daytona International Speedway at the wheel of a Chevrolet SS NASCAR, the racing version of Chevrolet's new flagship sports sedan based on the forthcoming Holden VF Commodore.
Crash best thing to happen to McIntyre
Top V8 SuperTourer driver John McIntyre regards the massive crash during practice for last season's final event at Ruapuna outside Christchurch as one of the best things that's happened to him and his team.
PROTON rally team make Whangarei their top focus
Malaysian based PROTON Motorsports have announced their 2013 plan starts by focusing on the International Rally of Whangarei, the opening round of the FIA Asia Pacific Rally Championship, to be held from 17 to 19 May.


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Stuffed MushroomsPosted in Appetizers, Recipes on May 16th, 2011 by Yelena – Be the first to comment
Fast, easy-to-make and delicious appetizer for any occasion!
- 25 medium mushrooms
- 6 tablespoons reduced-fat stick margarine
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (4-ounce) package low-fat cream cheese, softened
- 3 tablespoons grated cheese (Mozzarella)
- 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
- 2 pieces of toasted bread, crumbled
- 2 tablespoons of garlic pesto sauce
- 1 teaspoon of paprika
Preheat oven to 425 degrees F.
Remove and finely chop mushroom stems. Melt 2 tbs of margarine and brush mushroom cap tops inside and out. Melt the remaining margarine in saucepan. Add chopped mushroom stems, onion and garlic - sauté until tender. Stir in cream cheese, grated cheese, parsley and bread crumbs and pesto sauce. Mix thoroughly. Lay out the mushrooms on a baking sheet. Spoon about 1 tbs of stuffing mixture into each mushroom cap. Sprinkle paprika for added color. Bake approximately 20-25 minutes until heated through. Serve warm.


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This is a true story, and I'm not exaggerating. A long time ago, I was at McDonald's and the customer in front of me said, "I would like a Whopper." The McDonald's worker said they didn't have a Whopper. The customer then said, "Well, how about a Whopper Jr.?"
This customer got very angry at the McDonald's worker and yelled, "Well, then what the hell kind of hamburgers do you have?"
I said to this irate customer, "This isn't Burger King." He replied, "So, what! I want my Whopper!"
This guy probably looked for milk in a hardware store. Is that why some patients don't take their medicines?
Noncompliance means a patient doesn't take his/her medications or doesn't follow through with a medical treatment plan. A large U.S. study has shown that only one half of hypertensive patients take their blood pressure medicines. One half! That's like saying only half of the cast of Friends appears on each episode, half the Brady kids perform a reunion special, or half the American Idol judges show up to say anything (we can say that since Randy Jackson has lost all that weight).
There are many reasons for noncompliance with medications. The one I want to focus on is priority. For most patients, medicines are as popular as Vanilla Ice.
I have heard numerous patients say, while talking on their cell-phone-PDA-wireless-iPOD-camera-Mercedes-starting-hand-held device, they cannot afford their medications. When I lived in L.A., I had several patients who drove Rolls Royces, but they couldn't pay for their medicines because they had to pay car insurance.
So when I see someone win a car on Wheel of Fortune, I just think to myself as I contemplate her new insurance premiums, "There go her diabetes prescriptions."
So when I have patients who can't afford their medicines because they spend a fortune on cigarettes, beer, and shoes (though the shoes are the most forgivable), I feel like I work at Lowe's and someone wants skim milk. What am I supposed to do? I'm like Batman without the utility belt.
I have asthma patients who smoke and expect me to help them breathe better without medications. When I strongly recommend they quit smoking, I usually get a look that could freeze ice on a hot summer day: "Quit smoking? That's un-American."
I have patients with ulcers and heartburn who won't stop overeating, smoking, and drinking. "Doc, I don't believe in medications. So what can you do to stop the pain?"
I respond, "Aren't tobacco and alcohol like medication?" "No, they're natural." Well, so is hemlock.
I have diabetic patients who complain to me they don't want to take medicines, and they want to strangle me each time I mention exercise and eating right. "Exercise is soooo '80s! Can't you put a wick in my navel, light the flame, and have the fat burned off?"
I have had my share of patients with frequent migraines who are opposed to taking a pill every day to prevent migraines. But, boy, they don't complain having an IV filled with morphine put in their arm in the emergency department.
"I didn't think I would have another migraine," such a patient says. "This is your tenth ER admission in a month," I respond. "So who's counting? Details, details."
Not everything needs pills, but when a pill is indicated, complaining to a doctor doesn't work if you're noncompliant. But some people want their Whopper regardless of the restaurant. Personally, I would ask for escargot and crème brulee.
Got a medical question? Dr. Hook wants to hear from you.
[The headline supplied with the print version of this story contained a grammatical error caused by the copy desk; it has been corrected in this online edition–editor.]


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Silvia Hodges
Unless you sit across from them in a pitch, corporate purchasing, procurement or sourcing managers are the faceless people accused of everything from interfering with the lawyer-client relationship, having no knowledge and ability to judge the quality of legal services, unreasonably squeezing law firm margins, playing firms against each other and cherry-picking to get the lowest price. Recently, after losing a pitch, one outraged lawyer complained that 'they [the procurement managers] probably got their brains for a discount'.
Greater accountability
Three years of cost cutting have created a new dynamic in the lawyer-client relationship. In-house counsel -- many of whom had free reign when hiring outside lawyers – now face greater accountability in relation legal expenditure. They are increasingly in the spotlight as companies expect them to budget legal expenses on a basis similar to other departments. In addition, many companies now bring in procurement or sourcing professionals to help evaluate providers of legal services and negotiate a good deal for their employers.
It is unlikely that procurement -- or supply management, as it is now often referred to in corporations -- will go away when the economy finally improves. After buying raw materials, goods and services for their employers, corporate purchasing departments started sourcing engineering and architectural services in the late 1980s, marketing, public relations and advertising services in the mid-late 1990s, accounting and tax services in the mid-2000s -- and now it is the legal profession's turn.
Procurement's tactical potential as a cost killer is no secret. That is the corporate mandate -- spending less on suppliers can directly improve the bottom line. A 2007 McKinsey Quarterly article entitled 'Inventing the 21st-century purchasing organisation' proclaimed that '[a] decade of globalisation-fuelled competition has opened the eyes of executives everywhere to the strategic benefits that can be achieved through the intelligent use of purchasing and supply management'. The role of procurement has always been based on the idea of cost control, getting external suppliers to reduce their prices and preventing departments from unnecessary spending through managing what is purchased. This starts with initiating firm reviews and continues to acting as the contract negotiator.
Defining scope
Ideally, procurement brings skills, processes, discipline and focus to complement the service-specific knowledge and experience of the internal users, the in-house legal department. It assists in-house lawyers with defining the scope of a project, selecting the right supplier, negotiating, and structuring compensation, evaluating supplier performance, and leveraging business with preferred suppliers.
According to the McKinsey article: '…the intelligent use of purchasing helped [a company] rein in rising legal costs by separating legal services into commoditised segments (including paralegal and research needs) and creating sourcing strategies for each individual segment. Meanwhile, the company introduced systematic performance metrics – such as indemnity averages – and created an independent general-counsel office staffed with lawyers trained in purchasing basics.'
Indeed, companies with a sophisticated approach to procurement pay attention to talent by upgrading their procurement skills and exploring ways to connect employees across the organisation in a common purpose. They set high aspirations and establish goals that balance their vision of the future with a clear focus on how to achieve it, according to McKinsey. Top procurement professionals place a special emphasis on aligning their sourcing efforts with strategic corporate goals.
Improving performance
The new role of procurement and sourcing managers is not confined to the reduction of costs. They aim to work with functional leaders – including general counsel – to improve performance and focus on business value as well as cost. As the McKinsey article puts it: 'Top performers view purchasing not only as the commercial conscience of the organisation but also as its competitive eyes and ears.'
There is little doubt that the involvement of procurement is an important factor behind a power shift towards the client in the legal sector. Procurement today has its seat at the table when it comes to sourcing professional services. Our colleagues in advertising, architecture, accounting, and engineering among others, have had to learn to deal with this. It seems that it is our turn now. If private practice law firms have not done so already, make it a new year's resolution to get to know the chief procurement officer of your top clients.
Silvia Hodges teaches marketing and management at Fordham Law School in New York having previously been an in-house legal marketer


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Pizza Obsessives: Chau Tran, The Balanced Approach to Pizza Making
Slice interviews with folks who are mad about pizza.
"Bringing kung foolery to pizza making" is one of his sayings, but make no joke about it, Chau "Jackie" Tran is dead serious when it comes to homemade pies. Within a relatively short period of time, Tran has honed his skills, deepened his knowledge of the pizza workflow, has become a core member of the pizzamaking.com forums, and is now an all-around pizza-making monster. The Albuquerque, New Mexico, resident is proof positive that lots of research and time spent with hands gooped up from dough adds up to some pretty kick-ass-looking and, I bet, -tasting, pizzas.
It's one thing to scour a variety of pizza recipes from books and the web to discover the one which best mimicks the vision of an ideal pizza. It's quite another to learn about and constantly experiment with the different variables involved in the baking process so that you can better understand how to formulate your own workflow and end up with a pizza that closely resembles the pies that haunt you late at night, when the pizza demons are on the prowl. With Chau's pizzas looking this good now, I can only imagine where they will be as time progresses.
We put the Crumb Master in the hot seat for further insight. So it's off to the races...c'mon slowpoke!
You've been making pizza at home for a relatively short period of time, right? How long?
I recall making crappy pizza as a kid here and there. I also made a lot of French bread pizza in college to get by, LOL. I've been seriously making pizza at home for about a year and a half.
From what I can tell, passion, insatiable curiosity, and lots of time are a big part of your being able to develop as quickly as you have. But what in particular would you say has helped you?
Yes, all of those things. I would add to that my perspective that failure is temporary and a necessary part of the process. Mindset, determination, and willpower are absolutely needed for success in all things we do.
Did you have a particular aha moment while making pies?
Definitely. I had been using the Varsano recipe and adapted a hand-kneading method that for months turned out the same mediocre pies. I was always experimenting with several variables at once, determined to learn and improve. One night, I applied some stretch-and-folds from the bread-making world to half of the dough that was to be cold-fermented. I took that particular doughball out and reballed it after 24 hours of cold-fermentation and again prior to warm proofing. I baked a phenomenal pie in the home oven. The pizza heavens opened up and I could hear the pizza angels singing. It was a crust beyond any I've had from a wood-fired oven — and it came from my home oven.
The other pie from that batch without the added folds was typically mediocre. I then realized that the same ingredients, if combined or handled the right way, can bring forth a product that exceeds the sum of its parts. That pizza was my first perfect pizza, and I still remember it fondly.
Why did you adapt a hand-kneading method to the Varasano technique? Did you not have a stand mixer at the time?
At the time I didn't own a mixer. I knew the masters of old did it with their hands, so that's what I was determined to learn, and I wouldn't allow myself to buy a mixer until I learned how to make dough properly by hand. Consequently, it took me more than a year of dough making to really understand how to hand-knead properly using a variety of flours and techniques.
The Verasano method employs natural leavening, which adds another variable to the mix. Is it possible there may have been some coincidental connection between your level of competency with sourdough and when you started adding stretch-and-folds to the recipe that got those pizza angels singing?
I now understand that there is definitely a difference in using a young versus mature leaven. They definitely give different results as far as flavor and structure because of the amount of [initial] acids and those developed from fermentation. If I had to guess, I was likely using an older, more mature starter at the time.
How often do you make pizza at home?
When I first started, I got the pizza bug pretty bad. I was making pizza three to four times a week for many months. Since I've discovered bread, I make pizza once or twice a week and bread at least once a week. I've gained a bit of weight this past year, so I'm trying to cut back.
You likely made as many pizzas during those first several months as I have in the last 18 months. How many pies do you typically make in a session?
At first it was three to four pies per session, but I quickly dropped that number down to about two, since it's only my wife and me eating it — and lately just myself. I also decrease the size down to about 12 inches to avoid wasting pizza.
What qualities are you looking for in your pizzas when trying to make that "perfect" pie?
To me, perfect pizza starts with a perfect crust. The crust should be slightly crisp on the exterior, soft and moist inside with just a little chew. I like the crust to remind me of a good baguette. When holding out a slice initially, it should have enough strength to support its own weight. It's normal for droopage as the pie sits, but initially I like a crisp, well-baked bottom. Aside from the crust, achieving pizza nirvana requires achieving balance. The crust with the cheese and sauce, which should meld together. At one time I liked leoparding on the cheese, but I avoid that now. Salt levels can't be too low or too high. The pizza has to be balanced with proper heat from the bake — pies can't be underbaked or overbaked. The crust can't be too thick or too thin. Any spices, etc. all have their place as well.
Most important, it should be shared with a friend so that both parties can agree that it is that good!
I hear you about the friend part! Which part of the pizzamaking process is most challenging for you?
The dough and crust...it is the most difficult to make just right.
What part of the pizzamaking process is most enjoyable for you?
Being able to problem-solve and find solutions. It's being able to keep at it, trying to figure out how to do something and then actually figuring it out and understanding the "how" and the "why." Also, being able to eat good pizza that I made myself is very rewarding.
What is your favorite style of pizza to make?
Neo-Neapolitan. It combines aspects of both Neapolitan and New York–style. Very similar to a typical Neapolitan pie but baked out longer in the three- to four-minute range. Toppings should be moderately applied, not too heavy and not too light.
It seems your cook times and tastes may have evolved slightly, as you once mentioned you preferred pies cooked for about five to six minutes. What in particular changed your cook times slightly? Was it experimenting with and eating more Neapolitan-style pizzas or something else?
My tastes have evolved in the sense that I'm much more critical about what is great and what is not. Still, my perfect pie has always been a cross between New York and Neapolitan. I have always liked aspects of both styles and wanted to incorporate those aspects from the beginning.
I've discovered that the majority of people seem to like the same kind of pizza with the same kind of crust. At the time I made my first perfect pie, I wasn't really timing the bakes closely, so my best guestimate is that it took about five to six minutes in my home oven. I now bake my NY-Elite (NY-Neapolitan) pies between three and three and a half minutes in the Little Black Egg (LBE). It's a different baking environment than the home oven.
In my opinion, the best pies are always sub-four minute bakes, closer to three minutes. But here's the kicker: You can make a very similar product with a crisp crust and soft, aerated crumb when a pizza is baked between 2.5 to 4.5 minutes, depending on the type of flour, hydration ratios, gluten development, etc. So, relatively, the exact bake time is not that important. It's a balance of the proper, even oven heat to produce good oven spring and the length of the bake to achieve the correct balance between the moistness of the crumb and the crispness of the shell (outer crust).
The LBE — I saw that you recently built one. What led you in this direction?
Yes, I recently put one together based on my MBE (Mini Black Egg) setup. The MBE is great. Fast heat-up times of less than 10 minutes and it uses minimal proprane to produce great pies. One issue I had was the small size. With a 12-inch stone, pies are limited to 11 inches or so, and part of the rim is almost sticking out of the front vent. I think there's not enough heat circulating in the smallish dome to create good oven spring all the way around. I have to turn the pies at timed intervals to get great spring to a portion of the rim and mediocre spring to the rest. Also, the smaller stone doesn't store enough heat to give maximum oven spring. I'm hoping my new LBE will give me a better spring in the rim all the way around and more even charring over the crust. Initial tests have shown promising results, but I still need to make adjustments.
One of the most immediately recognizable things about your pizzas is the awesome crumb. Is that crumb something you stumbled upon during a particular experiment or something you have always had in mind and been working toward?
Both. I stumbled upon it way back at the beginning of my journey and have made it a goal as well. I've always been able to get an open-looking crumb, but I didn't always understand all of the factors that went into making it.
For a while, I had some misconceptions about which factors were responsible for a great oven spring. It was [pizzamaking.com] member Scott123 who helped me understand more about the different variables and how they work together. He encouraged me to do some experiments comparing hydration ratios and dough size. Consequently, I learned a lot about oven spring doing these and other similar experiments ... [but] very important here is that the baking process and spring don't introduce anything new to the dough. It only completes the process and reveals what's underneath. What is there is already there.
Agreed, oven spring is the end point which helps to fully reveal a good crumb. Let's back up a bit. An irregular, airy crumb is often associated with shorter or less intensive kneading, higher hydration ratios, and proper dough handling, among other factors. How do you feel these play a role in your pizzas?
How I understand the difference between crumb structures (right or wrong) is that it comes from the source of yeast used, the aggressiveness of the mix, the extent of gluten development, and the extent of fermentation.
On shorter mixing: Scott also introduced me to the idea of minimal kneading, which he in turn learned about from several other members. This helped because I was getting dry crumbs from over-kneading high-protein-floured doughs. A lot of my pies had a nice spring with an open crumb, but the crumb was dry or it would dry out shortly after cooling down. What good is it to have a huge oven spring if the finished crumb is dry and tough?
Having developed more of an understanding for dough in the last year, I don't necessarily subscribe to the idea of minimal kneading for all situations. Minimal kneading is relative and applies more to high-protein flours and/or long, cold ferments. I am more of an advocate of proper gluten development relative to the hydration ratio and the level of protein of the flour. Meaning that if you use a low protein flour with a relative higher hydration ratio, you need to develop the gluten sufficiently by either increasing the kneading time and/or by incorporating stretch and folds to build gluten. Such a dough would not work well with minimal kneading.
But generally, I knead less for cold-fermented doughs compared to same-day doughs. The process of cold fermentation will toughen the crumb up a bit, so you want to under develop the gluten to compensate for this. I never knead to window pane. Windowpaning represents full gluten development, and I will typically knead to about 75 percent of full gluten development. I prefer to do stretch-and-folds to complete the development of the gluten after some rest periods or during the balling stage.
On higher hydration levels: Higher hydration levels do help aid in oven spring as it lends more steam during the baking process, but this only works if you have sufficient or proper gluten development along with evenly distributed, high [temperature] heat.
On extent of fermentation: From what I've experienced (and it's very limited mind you), as a dough gets older and fermentation starts to break down the gluten matrix, you have a melding of alveoli. Cell walls break down and air pockets combine, giving that irregular look. This happens much more readily in doughs using starters or natural leavens as they produce more acid. In the later stages of fermentation, you have two things going on. One is that the acids toughen the crumb structure, resulting in a more chewy texture. Second, later stages of fermentation weaken the overall structure of the gluten matrix, breaking it down and releasing water. This is why a cold fermented dough may feel more wet and slack, but can have a tougher crumb at the same time
On dough handling: Generally, gentle handling of the dough is a good practice. During the balling of the dough, I generally throw in some stretch-and-folds to finish building strength in the dough. How much I do this really depends on the strength [of the dough] at the time that I'm balling it. You want to preserve the air in the dough and avoid degassing it prior to baking. This can aid in a bigger oven spring if the high heat is uneven or if the heat is not at a high temperature. I have seen that with the high and more even heat of a wood fired oven, gentle handling of the dough becomes less significant — it still puffs up even if you press the rim. Again, it's balancing what you have to work with.
Every variable and aspect of dough/pizza making has a purpose. It's important to try and understand how each of these factors affect the overall dough and then try to balance them all together to produce the crumb that we want.
How do you feel the stretch-and-folds contribute to your finished product?
After I made my first incredibly great pie using stretch-and-folds from the bread-making world, I have since then adapted that technique to all of my pies. I use this technique to trap air in the dough and to create the big air bubbles in the rim. This step balances out the higher hydration and completes the development of strength in my doughs.
Pizza has a different form factor than bread, and pizza-making enthusiasts may ferment pizza dough for much longer than many bread recipes. Do you feel there are any differences between the two products with respect to getting good hole structure?
I have always believed that dough is dough, meaning pizza dough follows the same set of rules and principles as bread dough. Since learning to make bread, my thoughts have been confirmed. For bread, we only shape it and bake it out differently than pizza, but the same principles that apply to getting a great crumb in bread also are the same for pizza dough.
You've said you like your profession and that you wouldn't consider opening a pizzeria unless you could be in the top ten. What do you think it would take for you to reach that level and what do you feel would be the biggest challenge with operating a commercial establishment?
Reaching that level would require me to be able to make the very best pizza I could possibly make and be able to do it on a consistent basis regardless of changing conditions. I guess I wouldn't have to be a top ten pizzeria, but I would have to be satisfied that my pizzas could compete with the best pies out there.
I'm sure there are many challenges when it comes to running a pizzeria. I would think one of the biggest challenges is in maintaining a high-quality product while being profitable.
Who would you like to see interviewed next?
Gosh, there are so many members at pizzamaking.com. Definitely the two Scotts (Scott123 & Scott R), Texas Craig, Villa Roma, & others.
When Slice gets to New Mexico for its United States of Pizza series, they should put both yours and Bill SFNM's houses on the list of best pizza places in New Mexico!
LOL, you're too kind. I still need to do a lot of work with my pizza.
And that is the mark of a true Pizza Obsessive — the never-ending hunt for pizza perfection. Thanks for sitting in the hot seat, Chau!
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Type 2 Diabetes: Causes & Risk Factors
Type 2 diabetes can develop for any number of reasons. The biggest risk factor is having a family history of the disease in combination with eating a typical Western diet, high in fried foods, saturated fats and sugars. Although you may not be able to avoid all type 2 diabetes risk factors, such as your family history, some factors are within your control, such as your weight.
Common risk factors for type 2 diabetes include:
- Family history/unhealthy lifestyle. A parent, sibling or other family member has the disease and you live an unhealthy lifestyle, which includes being overweight, sedentary and eating a diet high in fat, carbohydrates and calories.
- Obesity. You have been overweight or obese for a long period of time.
- Age. People over age 45 are more likely to get diabetes.
- Cholesterol. Two types of this waxy fat reside in your bloodstream: HDL (good) cholesterol and LDL (bad) cholesterol. Your risk for type 2 diabetes goes up if your HDL is less than 35 milligrams/deciliter (mg/dL), your LDL is higher than 100 mg/dL or your triglycerides (another type of fat) are more than 250 mg/dL.
- High blood pressure. Pressure can build if your blood vessels become clogged or blocked. Normal blood pressure is less than 132/80.
- Race/ethnicity. Ethnicities at highest risk include African American, Hispanic/Latino, American Indian, Asian American and Pacific Islander American.
- Gestational diabetes. You developed diabetes during pregnancy, or had a baby weighing nine pounds or more at birth.
- Polycystic ovarian syndrome. A condition that affects a woman's sex hormones.


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Manubial necesitaba un nuevo diseño de camiseta y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 71 diseños de 17 diseñadores freelance.
AUTHORITY Apparel is looking for designs to represent our line of tshirts and jeans. I will need to have the design on a transparent background so that I can decide in the end what color shirts I want to put it on. - see full description please.
Desired Color Scheme:
you can go wild
Accepted File Formats:
Vector Formats (.eps, .pdf or .ai); Layered Formats (.psd or .tiff)
AUTHORITY Apparel is a company that targets the struggling and succeeding generation. It crosses 3 different demographics becaue those are crossover genres . Whether it is a fighter, skater or Urban hustler. The line is like Affliction, Artful Dodger or LRG.
AUTHORITY represents people that are oppressed, but overcome their odds to win. Think survival of the fittest and only the strong survive. A person that embraces challenges,competition, and threats without blinking an eye and overcomes them. Animals can be used to represent the line also. Power animals like Gorillas, Lions, Sharks, Eagles....
We are looking for 3 tshirt designs for $300 each with a potential for future work. We hold all rights for the chosen designs we buy.
Some Ideas:
Bulls trying to tie up or herd a fighter. Serious looking images and lots of anger.
Bull branding AUTHORITY on a fighter that.
a guy ripping out a lot of hearts and surrounded by them with a tag line. "Got Heart"
gun shirt
genetics shirt
jungle war - maybe collage of multiple animals fighting with a man crawling to the top as the victor.Â


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Sometimes a picture paints a thousand words and with markets treading water ahead of any news out of Cyprus, Russia, or Brussels, we thought some brief levity (if not irony) was in order. Here are a number of excellent cartoons on the Cyprus situation from how we got here to where we are going...
We appreciate that the traditional Cretan diet is known as being one of the healthiest in the world. Several studies have been carried out to test the effect of Cretan cuisine on human health. The island had attracted the attention of the scientific community as early as 1948.
Cretan cuisine is the traditional cuisine of the Mediterranean island of Crete.
The core of the cuisine consists of food derived from natural sources, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s. Many villages still retain the old cooking techniques. These are also to be found in the family-run eateries across the island.
Fresh and dried fruits, pulses, endemic wild herbs and aromatic plants, and rough cereals, whose cultivation was favoured by the regional climate, were consumed in great amounts and constituted the base of the Cretan cuisine during that period. Dairy products were consumed on a daily basis in low to moderate quantities. Poultry and fish were consumed on a weekly basis in moderate quantities, whereas red meat was consumed only a few times a month. The main supply of fat was effectuated by olive oil, which was used not only in salads but also in cooking. Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, the most common dessert was fresh fruits, while traditional pastry based on honey had been consumed a few times a week.
Initially, the protective effect of the Cretan cuisine for human health was attributed to its high monounsaturated fat content, due to the daily use of olive oil, as well as to low saturated fat, due to the low consumption of red meat. Today it is recognized that this particular nutritional scheme possesses important additional features, providing the necessary micro-constituents (i.e. vitamins and minerals), being rich in Omega-3 fatty acids, vegetable fibers, antioxidants and various photochemical elements, which have significant influence on several body functions, and a beneficial effect on health.
So now we will look at the actual recipes used in Crete and the wider area of Greece, if you have a favourite recipe that you would like published in Brits in Crete Cretan Cuisine section, please send it to us, and we will publish it for you and attach to it you full accreditation and link to your website.
Images from our Facebook page
Crete Through the Window is a collection of scenes from sunsets to pets taken by the ex-pat community who have settled down and now living on the island of Crete as their new home.


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The Seattle area has a rich history of online advertising upstarts, stretching back to the early days of industry pioneer aQuantive. Now, a San Francisco company is moving into town to mine some of that talent.
PaperG, which has developed a way to build local ad campaigns in 60-seconds or less, has opened a new Kirkland engineering office with room for 25 engineers. Formed by Harvard and Yale grads in 2008, PaperG now employs 23 people, including nine in the Kirkland office. They are currently looking to more than double their presence in the area. The company's PlaceLocal technology is designed to take a business name and city, and then generate a professional-looking display ad unit.
"We are excited by the quality of talent available here and we are looking forward to growing our company. I don't think we could have picked a better city to expand into," said co-founder Roger Lee in a release. The new office is being led by PaperG's vice president of engineering Dan Chou.
PaperG is one in a long line of companies now setting up operations in the Seattle area, a trend that was started by Google which now employs 1,000 people in the region. Other recent arrivals include Facebook, Splunk, The Climate Corp. and Zynga.
It has raised about $2 million in funding.
Previously on GeekWire: From Facebook to Zynga: A guide to the tech giants establishing Seattle outposts


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Due to the outpouring of concern for their neighborhood and quality of life, residents who live in southwest Hoboken have continued to urge their local council members to push for the Jackson Street lot appraisals after recently being rejected by the city. Our local government's excuse for not appraising the land or considering it for open space is that it believes it will be too expensive, and they only want to focus on the SW Park, a park that has been promised for over six years and has yet to exist in any tangible way.
The Hoboken Southwest Parks Coalition (HSPC) believes that not only should the city fulfill its promise of building the contiguous 6-acre park (SW6) in southwest Hoboken, it should also seek out any additional available land for open space. It is shortsighted for the City of Hoboken to not consider the Jackson Street lots for park space based solely on the unverified speculation of land values. In addition, one of the primary roles of our local government is to seek out ALL funding mechanisms for open space. We are not limited to a single county grant, and for the city to suggest it as the only means available for the SW Park is imprudent and illustrates that open space is a low priority for our elected officials. If our local government is truly doing its job, then it must research and apply for private foundation and state grants, as well as seek out corporate sponsors. There are thousands of funding sources and hundreds of millions of dollars available; the City of Hoboken must explore all avenues of funding.
Pursuing new open space is not wasteful spending, it is a necessary investment. So, to further the process on potentially acquiring the Jackson Street lots, HSPC will pay for the first $3,500 of the land appraisals cost. Any remaining balance, which would be minimal, can be covered by donations from residents.
HSPC's intention is two-fold:
- We support the acquisition of land that is available and can be used for open space because it improves the quality of life in the neighborhood. In fact, open space is good for all of Hoboken. This does not diminish the need for the 6-acre SW Park. Our city is long overdue on that promise.
- We believe open space initiatives do not take a backseat to infrastructure improvements, they ride alongside one another. Green open space is one of the best ways to help mitigate flooding. Not only does the porous grass surface keep rainwater from flooding streets, flood mitigation material like Invisible Structures-Rainstore 3, a solid product with a 25-year track record, can be installed underneath the park and sidewalks to alleviate flooding. Invisible Structures, along with green open space, are a great way to mitigate the flooding in one of the worst flood-prone areas of Hoboken, the southwest neighborhood where these particular lots sit at the intersection of First and Jackson Streets.
By beginning the appraisal process, our community can move one step closer to attaining additional open space and the benefits it brings:
- Improvement of quality of life by providing green sanctuaries, play spaces, exercise spaces, and clean air
- Increased economic value by beautifying neighborhoods and improving property values
- Flood mitigation


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The LA-based sales and financing company run by Brian O'Shea has partnered with the Denver-based entertainment company on Exchange Peaks Film Capital. The first beneficiary is previously announced The Last 5 Years.
Exchange president Laura Ivey will run the fund and report to CEO O'Shea. Vice-president of VP of worldwide distribution Nat McCormick introduced Grand Peaks to The Exchange.
Exchange Peaks Film Capital will participate in all forms of production financing, including minimum guarantees, gap, super gap, tax credits, foreign sales collateral, bridge and equity lending.
Ivey said Exchange Peaks Film Capital was eyeing to finance and produce four to six feature projects per year.
"We are thrilled to partner with The Exchange on this fund and are excited to expand our relationship together in the future, as well as to help talented film-makers bring their visions to life," said Grand Peaks partner Alan Simpson.
O'Shea added: "Exchange Peaks Film Capital is an integral component to building The Exchange. From the start, we envisioned adding a financing side to the company and have found the ideal partner in Grand Peaks."
Richard LaGravenese will direct Anna Kendrick in the stage musical adaptation The Last 5 Years. O'Shea introduced the project to buyers at the AFM last November.


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My maternal 5th-great granduncle, Joseph CROCKETT, was born on this date in 1816. Joseph was the son of Alexander and Elizabeth (WATKINS) CROCKETT, and the younger brother of my David CROCKETT. Joseph married Elizabeth JAMES. Elizabeth was born February 27, 1820. They had 8 children. Elizabeth died May 3, 1914. Joseph died June 27, 1863.
My paternal 6th-great grandmother, Maria Catherine CHERDRON, was baptized on this date in 1730 in Otterberg, Bayern. Maria was the daughter of Hans Heinrich and Anna Maria (HERBACH) CHERDRON. Maria married July 18, 1771 in Dover Township, York County, Pennsylvania to Johan Michael JACOBS. Johan was born circa 1742 in Lancaster County, Pennsylvania. They had 3 children. Johan died before 1790 in Dover Township, Lancaster County, Pennsylvania. Maria died after 1790 in Dover Township, Lancaster County, Pennsylvania.


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COMMERCE CITY, Colo. (Friday, December 14, 2012) – The Colorado Rapids have acquired forward Edson Buddle, a World Cup veteran with 93 career MLS goals, in a trade with the LA Galaxy. Buddle, 31, has been in Major League Soccer since 2001, playing 250 matches with four teams, and appeared in two matches for the United States at the 2010 FIFA World Cup.
In exchange for the forward, the Rapids sent allocation money and the team's first round 2013 MLS Supplemental Draft pick to the Galaxy.
"Edson is an explosive, dynamic forward who is among the top scorers in MLS history," said Rapids Technical Director Paul Bravo. "He's a strong presence up top, with both size and skill, and he has great experience in MLS, Germany, and the U.S. National Team. We're happy to welcome him to the Rapids."
Buddle comes to Colorado from the LA Galaxy, where he played from 2007-2010 and in 2012, scoring 45 goals in 106 games, including 15 goals in 2008 and 17 in 2010, when he was the runner-up for the MLS Golden Boot. During 2011, Buddle joined FC Ingolstadt of the German second division, where he notched nine goals in 31 games. He started his MLS career in 2001 with the Columbus Crew, where he played for five seasons, and also appeared for the New York Red Bulls in 2006 and Toronto FC in 2007.
The native of New Rochelle, N.Y. made his first appearance for the U.S. National Team in 2003, and was also a part of the U.S. in 2010, when he was selected to the squad for the FIFA World Cup. He appeared as a substitute in the United States' matches against England and Algeria, and has made a total of 11 appearances and scored three goals for his country.
The Rapids will start preseason in January, and are set to participate in the Desert Friendlies presented by Tucson FC and the Las Vegas ProSoccer Challenge against Chivas USA on February 15 as part of their preparations. To purchase season tickets for the Rapids' 2013 campaign, visit www.ColoradoRapids.com or call 303-825-GOAL.
Edson Buddle
Full Name: Edson Michael Buddle
Number: TBD
Position: Forward
Born: May 21, 1981 in White Plains, NY
Hometown: New Rochelle, NY
Citizenship: United States
Height: 6'1"
Weight: 185
Last Team: LA Galaxy
Acquired: Acquired by the Rapids on December 14, 2012 from the LA Galaxy in exchange for a first round 2013 Supplemental Draft pick and allocation money.


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"I have been farming in San Juan County for 66 years, and I can only remember one other year when we had a storm that will produce the benefits of this one," said Monticello farmer David Fullmer on Sunday.
"If, as a dry land farmer, I had been able to order the perfect storm this year, it would not have been better than this one," adds Kurt Lewis. "This has been a miracle for farmers and ranchers. It came at exactly the perfect time. The rain came slow, and it sank deep into the ground. It will bless this area for the rest of the summer."
If the rain brought a million in benefit to some, it may have brought a million in damage to others.
While agricultural interests couldn't be happier with nearly a week of rain, others were not so ecstatic. Heavy rains during the holiday weekend, caused the cancellation of a weekend of racing at Bull Hollow and flash floods resulted in destroyed vehicles and stranded campers in the Kane Springs area of northern San Juan County.
However, in general the rain was gentle enough in agricultural areas that no one was disappointed.
Rain began to fall gently and intermittently starting on Thursday, May 21. Skies were heavily overcast all day Friday and Saturday, with more intermittent showers. By Sunday, there was up to 2.6 inches of water in some rain-gauges in the Monticello area.
The good news is that the storms covered much of the county, and came slowly and gently, which allowed the moisture to sink deep without flooding.
Had that amount of rain come in a single prolonged storm, it could have caused more flooding and erosion damage. Historically, the Monticello area averages 16 inches of moisture a year. To get almost one sixth of it in this kind of storm in May occurs about once every 50 years, according to old timers.
May and June are traditionally the driest months of the year in San Juan County. Farmers depend on deep moisture from winter snowmelt to get a crop. If they are lucky enough to get rain this time of year, it can make a huge difference in the harvest.
Several area farmers were asked what difference this storm will make to their wheat yields in July. Answers ranged from a 20 to 50 percent increase in bushels per acre. While many other factors go into the yield, rain is key. As Fullmer said, "To get one like this at the perfect time in this area is as good as a miracle."
The snowpack this winter, which started out late last fall at more than 100 percent of normal, turned into a bust.
With little snow in March and April, and practically no runoff into area reservoirs, the wheat and hay crops were beginning to wither. The Blue Mountains seem to be virtually devoid of snow, with no snow visible from Blanding in early May, and only a few isolated drifts visible from Monticello.
Put in perspective, a 30 percent increase in yield for 3,000 acres of wheat could increase output from 72,000 to 93,600 bushels. Any wonder why so many San Juaners are always praying for rain?
The same can be said for everyone else in agriculture. Forage for cattle will be increased. Farmers who had just finished planting their sunflowers before the rains began will have a fabulous crop.
Same thing for beans and dry land hay. In a couple of weeks wildflowers across the deserts and mountains of San Juan County may be a symphony of color and beauty.


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music by Anthony Hedges
"His music has that indefinable quality that we call significance."
(The Musical Times)
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Orchestral music
Choral music
Chamber music
Educational music
Partsongs, arrangements,
Published elsewhere
"Anthony Hedges is one of those rare composers that can float between the worlds of serious music and light music with total ease and conviction."
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Recorded extracts
Contact Westfield Music.
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Scores listed on this site may be purchased directly from Westfield Music.
PDF sample pages of any score will be e-mailed on request.
Listen to music by Anthony Hedges on Soundcloud:
An extensive survey of the music of Anthony Hedges by Paul Conway is published on Music Web International