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"Science" is derived from the scire – "to know".
Each of us should know what we are eating, how it was produced, what impact it has on our health.
The knowledge we need for growing food is knowledge of biodiversity and living seed, of living soil and the soil food web, of interaction between different species in the agroecosystem and of different seasons. Farmers have been the experts in these fields, as have ecological scientists who study the evolution of microorganisms, plants and animals, the ecological web and the soil food web.
In industrial agriculture the knowledge of living systems is totally missing since industrial agriculture was externally driven by using war chemicals as inputs for agriculture. Soil was defined as an empty container for holding synthetic fertilizers, plants were defined as machines running on external inputs. This meant substituting the ecological functions and services that nature and farmers can provide through renewal of soil fertility, pest and weed control, and seed improvement. But it also implied ignorance of the destruction of the functions by the toxic chemicals applied to agriculture.
This complex knowledge of interacting, self-organizing, self-maintaining, self-renewing and self-evolving systems that farmers have had is now being confirmed through the latest in ecology. At the agricultural systems level, agroecology, not the mechanistic and blind paradigm of industrial agriculture, is the truly scientific approach to food production.
At the level of organisms, epigenetics and the new knowledge that cells are in constant communication with each other is leading to the emergence of a new paradigm of life as communication and intelligence. Living systems are not dead matter, assembled like a machine.
Yet in recent times only one kind of knowledge, the Mechanistic Reductionist paradigm based on seeing the world as a machine, and reduction of a system its parts, has been elevated to the status of science.
The emerging sciences of complexity and connectedness expose the oceans of ignorance in which the mechanistic fundamentalism is steeped. Because living systems are self-organized complexity—and not machines— knowledge of a small fragmented part in isolation of its relationships with the rest of the system, translates into not-knowing.
This epistemic violence is now being combined with the violence of corporate interests to viciously attack all scientific traditions, including those that have evolved from within Western Science and transcended the mechanistic world view.
Industrial-scale farming, in this way, is actually becoming anti-science.
No where is this more evident than in how reductionism has been used to colonise the seed. Seed is self organized intelligence – it reproduces, it multiplies, and it constantly evolves. Farmers, specially women, have combined their intelligence with the intelligence of the seed, and through breeding as co-creation, they have domesticated wild plants, increased diversity to adapt to diverse climates and cultures. Additionally, they have improved both nutrition and taste as well as increased resilience, which is the evolutionary potential of the seed. Seeds have been improved on the basis of ecological and social criteria.
The rhetoric for taking over food systems and seed supply is always based on "Improved Seed." But what is not mentioned is that industrial seeds are only "improved" in the context of higher dependence on chemicals, and more control by corporations.
The latest in the anti-scientific discourse of industrial agriculture is by reducing everything to "GMOs."
Genetic Engineering is used to redefine seed as a corporate "invention" to claim patents and collect royalties. Farmers suicides in the cotton belt of India are directly related to the extraction of super-profits from farmers as royalty. And this is illegal since Monsanto never had a patent on Bt cotton.
It is claimed the GMOs will increase food production but the technology does not increase yields.
It is claimed that genetic engineering is a precise technology. This is false for four primary reasons. First, genetic engineering is based on the false assumption that one gene gives rise to one trait. Second, it is so imprecise that antibiotic resistance marker genes have to be added to even know if the gene was actually introduced in the cell of the plant and genes from virulent viruses have to be added to promote the trait being introduced. Third, because the genes come from unrelated organisms, and include bacterial and viral genes, there are unknown impacts on the organism and the ecosystem in which it is introduced. This is why there are multidisciplinary sciences involved in Biosafety, and an international UN law to regulate GMOs for their Biosafety impact called the Cartagena Protocol to the Convention on the Conservation of Biodiversity.
Fourth, the anti-scientific claim that GMOs are accurate and selection and conventional breeding are inaccurate ignores the intelligence of plants and of farmers which is at play in evolution. In fact, the emergence of antibiotic resistance indicates the intelligence of bacteria to evolve under the pressure of antibiotics. Bacteria, as intelligent beings, are remaking themselves in response to antibiotics. The emergence of superpests resistant to Bt toxin in plants, and superweeds resistant to Roundup with the spread of Roundup Ready GMOs indicates the intelligence of insects and plants to remake themselves under the pressure of toxins associated with GMOs which are designed to kill them. But it is precisely on the denial of intelligence of humans and other species that the edifice of mechanistic reductionism is based.
"Intelligence" is based on the Latin inter legere – "to choose". From the slime mold and bacteria, to plants and animals, including humans, intelligence is the choice we make to evolve in order to respond to changing contexts. Life is a cognitive system, with communication constantly taking place in a network on non-separable patterns of relationship. Living beings innovate all the time to deal with environmental challenges that face them. As evolutionary biologist Richard Lewontin says, "The characteristic of a living object is that it reacts to external stimuli rather than being passively propelled by them. An organisms life is constant mid-course corrections."
As a species, we as humans are falling behind the slime mold and bacteria to make an intelligent response to the environmental threats we face. And our intelligence is being thwarted by the false construction of the living Earth as dead matter, to be exploited limitlessly for human control, domination and greed.
The mid-course correction we need is to move beyond the mechanistic paradigm, and beyond exploitation which is manipulating not just living organisms, but knowledge itself.
It is claimed that the Bt toxin in GMOs degrades, but it has been found to survive in the blood of pregnant women and fetuses. It is claimed that Roundup and Roundup Ready crops are safe for humans because humans do not have the shikimate pathway. This is outright violence against science. Ninety percent of the genetic information in our body is not human but bacterial. Out of the 600 trillion cells in our body only 6 trillion are human, the rest are bacterial. And bacteria have the shikimate pathway. The bacteria in our gut are being killed by Roundup leading to serious disease epidemics, from increasing intestinal disorders to neurological problems such as the increase in occurrence of autism and Alzheimers. The soil, the gut and our brain are one interconnected biome – violence to one part triggers violence in the entire inter-related system. The US Centers for Disease Control data shows that on current trends one in two children in the US could be autistic in a few decades. It is not an intelligent species that destroys its own future because of a distorted and manipulated definition of science.
As Einstein had observed: "Two things are infinite: the universe and human stupidity; and I'm not sure about the universe."
Originally Posted: commondreams.org


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Hello, firstly I gotta admit this forum is fantastic for everyone interested or involved in fertility treatments, especially is you're using donor eggs or sperm 🙂 Well, you see… my situation is the following:
Today I got the results of my fertility test and I they clearly show that I have POF (premature ovarian failure), so I will experience trouble conceiving 🙁 I've made an appointment with my Gynecologist for next Tuesday (Nov, 10) and then I will get info about which is the most suitable fertility treatment for me…
Anyway, I've been doing some research and I'm quite sure I need to use donor eggs, since egg donation was firstly intended for women with POF, did you know this? Reproductive technologies are continually updated, aren't they?
The thing is I'd like to know whether egg donation is the only alternative women with POF have, because saying "no" to my own genetic material is kinda difficult, you know? I want to make sure there is no other option where I can deliver my genetic load to my child…
November 4, 2015 at 8:47 am -
Dear Kimberly,
Premature Ovarian Failure (POF), also known as primary ovarian insufficiency, is defined as the loss of normal function of a woman's ovaries before age 40. To make it easier for you to understand what it consists of, it can be described as a premature menopause.
When there is no egg able to be fertilized by the spermatozoon, either naturally or artificially, chances for getting pregnant are non-existent. In this case, the only option to achieve pregnancy is egg donation, also called ovum or oocyte donation.
Many single people or couples find it difficult to understand or even cope with the fact that they need to use donor eggs, and that's why fertility clinics usually count on a team of professional psychologists, specialized in this field and willing to help you get through this journey. The aim is make you see that the baby-to-be will be your child by all means, whether or not he/she carries half your genetic material or not.
I strongly recommend you think about embracing this process twice, since it is crucial that you are 100% sure that you want to have a baby through this treatment and you will come to terms with the fact that the baby-to-be will be yours despite not carrying your genetic load.
All in all, this decision is totally personal. If your personal values do not align with the fact that motherhood can occur also without genetic inheritance, it is not uncommon that your thoughts fit the following formula: he/she was born via egg donation, therefore he/she is not actually my child. Conversely, if you comprehend that motherhood is not only about genetics but also about bringing up, educating and take care of a child, then egg donation is fits your purposes and can turn out to be the most adequate option to achieve pregnancy.
Hope this helps 😉
Best wishes
November 4, 2015 at 4:11 pm
Other topics related to this forum | Messages | Updated |
Gamete donation and surrogate motherhood | 2 | 1 year, 1 month ago |
What happens if the embryo fails to develop fully with donor eggs? | 2 | 10 months ago |
Would you do an amnio test with donor eggs? | 2 | 1 year, 4 months ago |
Will my baby's pediatrician have problems treating him due to the lack of genetic information? | 3 | 6 months, 3 weeks ago |
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Donor eggs vs donor embryos | 2 | 1 year, 4 months ago |

subset: commoncrawl


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Shela (song)
From Wikipedia, the free encyclopedia
"Shela" | ||||
Single by Aerosmith | ||||
from the album Done with Mirrors | ||||
B-side | "Gypsy Boots" | |||
Released | 1985 (in United States only) | |||
Format | 7" single | |||
Recorded | 1985 | |||
Length | 4:32 | |||
Label | Geffen | |||
Writer(s) | Steven Tyler and Brad Whitford | |||
Producer(s) | Ted Templeman | |||
Aerosmith singles chronology | ||||
"Shela" is a song by American hard rock band Aerosmith, the fifth song on the band's 1985 album Done with Mirrors. The songwriting credits are credited to all members of Aerosmith. Both guitarists Joe Perry and Brad Whitford take turns in soloing, with the main riff played by Brad Whitford.
Although "Let the Music Do the Talking" was the first track from the album to be released to United States radio stations (as a promo-only single), "Shela" was the album's first commercially released single in the US, reaching #20 on Billboard's Mainstream Rock Tracks chart in late-1985.
Despite the song being released as a single in the US, a music video was not created for it.
This 1980s rock song-related article is a stub. You can help Wikipedia by expanding it. |


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Choose your location
Mon / Mar 27
Party Earth Review Fans of specialty sausage and suds purveyor Wurstküche have a tendency to form lines down the sidewalk at the Downtown location, so it's hardly a surprise that the same thing happens at its sister spot worlds away in Venice... ... read full review
625 Lincoln Boulevard
Venice, CA 90291
Daily 11am–2am
Kitchen closes at midnight
Venice, Los Angeles –
Fans of specialty sausage and suds purveyor Wurstküche have a tendency to form lines down the sidewalk at the Downtown location, so it's hardly a surprise that the same thing happens at its sister spot worlds away in Venice.
And much like at the original, patrons at this "sausage kitchen" feed on everything from traditional bratwurst to alligator, rattlesnake, and buffalo, though the meal usually comes after a solid sampling of the venue's more than three dozen imported Belgian and German beers.
Both the day and night scenes provide a nice overview of the standard Venice inhabitant, from wayward beach bums and aging hippies to moneyed yuppies, young families, and savvy tourists, who order at the main counter before venturing down the hallway to the dining area.
The entire venue is very simple and even industrial in design, with a central space featuring exposed brick walls, three large communal tables, and a few high-tops and benches where first dates can snuggle over a pint.
Ambient club beats bump beneath the bites during the week, while a house DJ on the 1's and 2's spins Euro house, indie, or electronica Thursdays through Saturdays so folks can set aside the andouille for a minute and get down.
A big second bar keeps the beer flowing long after the kitchen has closed, proving Wurstküche has a lot more going for it than just its name.
Hipsters, students, club-goers and barhoppers getting a jump on the night, hippies, the beach-bound, young families, German expats, and savvy tourists, 20s to 30s.
DJs spin mostly Euro house, electronica, indie, and other funky beats Thursdays through Saturdays from 8pm. Similar ambient mix at other times.
Menu of exotic grilled sausage sandwiches with choice of toppings, Belgian fries with homemade dipping sauces, and some vegetarian options. Takeout available. Sausages may be purchased uncooked at a 30% discount.
Sausages $5.75–$7.50, fries $3.50–$5.50, desserts $4.50. Beer $2.50–$11+, non-alcoholic drinks and specialty sodas $2–$5.
Casual: shorts, light t-shirts, jeans, baseball caps, button-downs on the lunch crowd, flowy blouses, sundresses, some trendier wear on the barhopping crowd.
Early in the week to grab a dog to go before hitting the beach, or Thursday through Saturday nights for a bumping scene packed with twenty-somethings.
La Cabaña (738 Rose Avenue) keeps the kitchen and bar humming till 3am, making it a perfect last stop for those still hankering for margaritas and grub after Wurstküche closes.
Tim A.
Sep 16, 2013
So happy this opened in Venice. It even has a more chill vibe than the downtown location. The rattlesnake sausage and frites with curry ketchup were right on. Have a duval or some other fine beer (im not a huge beer drinker but these are bomb) in a nice glass. Sit outside or inside in a similar set-up to downtown. Feels more spacious. Love it!
Beatrice V.
Jul 25, 2013
This is hands down one of the best restaurants and beer halls in Los Angeles. Being from Germany, I was a bit weary to go to a restaurant that prides itself on German sausages and German brews. Arriving at the restaurant that looks like it is set up in an old warehouse, I was happy to see the original "Bratwurst" and "Bockwurst," but it was amazing to see the sausages they had created. For example, they serve an "Apple and Cinnamon" sausage, or a "Rabbit meat" sausage that I have yet to try. Their beer selection is extravagant, serving "underground" beers such as Franziskaner and "Koelsch."
After ordering our food and drinks, we proceeded down a dark hallway that eventually opened into a massive beer hall, with authentic wooden benches and loud music blaring from the speakers. All of a sudden, you feel like you are at the Oktoberfest in Munich. It's always a good time - and if that isn't enough to convince you, the food is absolutely amazing. I generally go with the Cinnamon and Apple sausage, topped with caramelized onions. Then, I cap it off with the amazing honey mustard sauce that is only one of the sauces that the restaurant provides for you on every table. And if one sausage doesn't satisfy your hunger, the belgian fries are a must to try.
One of the most exemplary spots in L.A. They have a restaurant Downtown too - same build up, same menu. Amazing place!
Randall H.
Jun 26, 2013
This is my favorite spot in L.A. Incredible selection of sausages (exotic or more traditional), as well as delicious fries, and OH MY GOD THE BEER. This is a beer lover's paradise. If you love dark, german beers, this place was made for you. I spent a lot of my free time sampling beers and eating exotic sausages such as Crocodile & Pork and Rattlesnake & Rabbit. The dining hall has a crazy underground german feel to it with unfinished wood tables and dim lighting. On the weekends they have awesome DJs.
Jacob A.
May 29, 2013
Generally, the Venice Beach area presents a unique problem: it is so inundated with different dining options (and good ones, at that) that people may find themselves overwhelmed by the simple question, "where should we go to eat?"
To make the decision a little easier for anyone looking for a restaurant that delivers on both food and atmosphere while still maintaining a welcoming casual feel, Wurstküche may be the place for you. Located on Lincoln Blvd., the "sausage kitchen" serves an array of different speciality sausages ranging from your basic bratwurst to their spicy and sweet mango jalapeño. And of course, anyone feeling a little more adventurous may feel free to try their alligator or rattlesnake sausages as well.
To complete your Wurstküche experience, I would highly recommend pairing your sausage with any one of their dozens of Belgian and German beer options. Overwhelmed by the somewhat ridiculous amount of choices? Not a problem as you are more than welcome to sample any one of the beers that they have on tap.
In the dining area a little down a dimly lit hallway, you will find community-style tables, another bar for anyone wishing to have one or two more beers, and one of the most friendly food serving staffs you may find in the Venice area. While waiting for your food, you are surrounded by an eclectic group of students, tourists, artists, and all sorts of Venice community members that, more often than not, you may find yourself falling into a brief, friendly conversation with. The house and electronica music pumped over the speakers is loud, so do not be surprised if you find yourself shouting the majority of these conversations, however this only seems to add positively to Wurstküche's cool and inviting industrial atmosphere.
In short, the "sausage kitchen" is definitely more than just that: it is a social scene that promises to deliver on both atmosphere, and of course, amazing food and beer.
Jazz J.
May 13, 2013
Wurstkuche is hidden in an unassuming chic industrial building on the Venice side of Lincoln. The only thing that gives it away is the massive line outside on a friday night (especially when First Friday deals are going on). Once inside, you have the honor and privilege to taste test every beer on their menu; which ranges from your standard PBR to a pricey dark belgian ale. WIth beer in hand, you are guided down a dark hallway that opens up to a post-industrial-esque main room thats reminiscent of a Viking's mead hall, refashioned for L.A. with a bomb DJ posted in the corner. The out door patio is perfect for warmer nights, and the long wooden tables invite the opportunity for new friends. Handsome people, good beer, good vibes, all anyone needs for a good night.
Emily Keating S.
Apr 5, 2013
A German vegetarian's dream come true! Since becoming on almost 5 years ago (a vegetarian, not a German) I have missed my chorizo and bratwurst like no other. This place has an amazing selection of vegan sausages that range in flavor. For the carnivores, there is a huge variety of meats, from the common to the exotic. I absolutely love the atmosphere, made me feel like I was somewhere in between a cool downtown bar and true German beer garden. The decor is modern, but feels comfy and communal and the beer selection is incredible.
Leslie G.
Mar 30, 2013
I have to preface this review by stating that I am strictly pescatarian (fish-eating), and I STILL love Wurstküche! Although its pronunciation and sausage choices may be intimidating to most, even vegetarians and more traditional diners can enjoy tasty and flavorful sausages complete with your choice of five gourmet mustards and any two of the four available toppings. As a non-meat eater I was pleasantly surprised to find three distinct choices available to me- Italian, Smoked Apple Sage, and Mexican Chipotle, all of which I have now tried and would highly recommend. However, I'm sure the day will come when I'm feeling adventurous (or drunk) enough to branch out and experience one of the more notable flavor combinations such as the Rattlesnake & Rabbit sausage.
While the sausages are the main attraction of this restaurant, it would be shameful to overlook the Belgian fries and exquisite beers. The fries are definitely a splittable menu item, so order a Groot (large) to share amongst friends and pick two of ten delicious sauces. But if for some reason you masochistically refuse to let your tastebuds enjoy the wondrous trifecta of sausage, fries, AND beer and limit yourself to only two, opt for beer over fries. Their selection is impressive, and the employee taking your order at the front will not only be patient as you weigh your options, but will also make quality suggestions and typically offer a generous taster of whatever beer on the menu catches your eye. Now, drink up!
Jeremy L.
Mar 29, 2013
Sausages like Rattlesnake and Rabbit and Crocodile and Pork were the first things that caught my eye when I first came here. Let's be honest here, It caught me off guard that they would use these types of meats for a sausage but, the moment I took my first bite, I felt like Angels personally came down from heaven to cook them personally just for me.
This place also caters to the non meat eaters, they have some vegetarian hot dogs that are surprisingly tasty. I would recommend the Mexican Chipotle for the non meat eaters.
A dog, some of their Belgian fries (Klein size) and a draft a beer all for a little over $20 will definitely fill you up, ( unless you're Kobayashi, then I take it back).
All in all, the place is a pretty awesome place to eat for lunch. The only minor draw back I can think of is that it gets really crowded during the weekend nights because of a lot of people come here to end the night.
Deena D.
Mar 26, 2013
If doesn't matter if you're a vegetarian, avid porky, or have never touched pork in your life. There is something for everyone here. The building is an work of architecture itself situated in a less put-together area of Venice. I ordered the Austin Blues, more of a spice lover, while my boyfriend who doesn't eat pork got the Rattlesnake and Rabbit. The dipping sauces are incredible! Definitely the Chipotle Aioli and Sundried Tomato Mayo. It took them a while to bring out the orders both times I've been there; In fact the second time it took so long I complained and they threw in a free basket of fries so I was immediately appeased. After you make your decisions with the hot dogs, its time for beer. The Fruli, for someone who doesn't like fruity tasting drinks, was really delicious. While theres a huge price range, $4 to $250, make sure to double check the size of the glass or goblet you're getting!
Lauren K.
Mar 7, 2013
This place has a really chill vibe to it- I went there on a Sunday afternoon and they had a DJ playing some low-key beats in the background while we sat at a long table and enjoyed our food. I feel like you can't really go wrong with whatever sausage you order, they're all pretty flavorful. The fries are great too, and if you order them you get to choose three different sauces; we got pesto mayo, sun dried tomato mayo and bleu cheese bacon, and all were pretty good. It's about six or seven dollars for a normal hotdog, and a couple dollars more for the exotic meats like rattlesnake, alligator and duck.
Sasha N.
Nov 29, 2012
I won't lie – when everyone in Venice started freaking out that we were getting a Wurstküche, I was totally confused. I had never heard of it. But with my friends constantly raving about it, I had to check it out. I'm so glad I did.
I was a bit confused by the entrance because you can either go directly into the bar area if you just want drinks. If you want food, head on over to the next entrance. Just look for the sliding glass door with people lined up by it. There was a little bit of a line so one of the employees came out and gave everyone menus to speed up the ordering process. Since everything sounded good I had a tough time choosing. I ended up going with the sundried tomato and mozzarella sausage. So yummy. But it was the fries and the dipping sauce that really sold it for me. The fries were perfectly crisp and the chipotle aioli dipping sauce was fan-freaking-tastic. The workers in the ordering area were super nice and helped my friend pick out a beer. She's not a big beer drinker but she's trying to learn. He was super patient and found her a beer she loved.
Once you place your order, you grab your beer and number and park yourself at one of the communal tables (there are a few separate tables but those are usually full). We waited no more than 15 minutes for our food which was pretty quick considering how crowded the place was.
I loved the feeling of this place. It's very dimly lit but still a very inviting and relaxed atmosphere. I'll definitely be back to try a different sausage flavor and sample another of their many beers.
Sarah P.
Nov 26, 2012
This place is seriously so fun. Even though its well known and not as underground as it used to be, the food, beer, and venue is awesome. Definitely check it out. Its also super cheap for a fun atmosphere.
Lindsey S.
Nov 20, 2012
I love this joint ! Though I have not tried any of the exotic meats yet, the regular, more normal ones are amazing ! I love the Vegetarian Chipotle- check that one out! This place is difficult to find without a GPS, just because of the location. But I do believe that contributes to the "undergroundness" of the restaurant. It is an amazing place with yummy food and a great venue, but it does get very busy during lunch time and right after work. This venue is located right at the edge of Little Tokyo, so it is definitely a safe area!
Jayson M.
Oct 18, 2012
This is where you go for exotic meats (like rattlesnake and alligator sausage) and great craft beers (heavy on the Belgium and German varieties). The secret is long out on how good this place is, though, so lunchtime lines can be ridiculous. Luckily it moves pretty fast, and the industrial space in back is almost entirely strewn with communal tables to give room for the crowds. The original is in Downtown LA if you're out that way.
DJs at night get quite a party scene going here, but it's totally casual. It's like $6 to $7 for a great sausage, and you can plan on spending a little more than that on beer, so while it's not exactly cheap it won't destroy your wallet either.
Eric Y.
Oct 16, 2012
Located in Venice, Wurstkuche is a restaurant known for their sausages (both exotic and traditional) and eclectic selection of beers. The clientele consists primarily of young and trendy people, and the atmosphere reflects this, with the mood having a very sociable and cool vibe to it. The food is top-notch, and for the more adventurous, I would recommend the rattlesnake-rabbit sausage. On my first outing there, I decided to try that particular meat and I ended up loving it. For the more reserved, Wurstkuche also serves traditional Bratwurst and Italian sausages. They also have vegetarian sausages on their menu. All their sausages are served in a bun and can be topped with onions, sauerkraut, and peppers. Their fries are also a must-get, which come with a choice of one of their special dipping sauces. The staff is also very friendly, which is another plus for this restaurant. I would recommend that all Angelinos try Wurstkuche at least once.
Nick P.
Oct 15, 2012
After a day of hanging in Venice Beach, my friends and I were aiming to have a quick snack, and after trying the one downtown we decided to check out the new one in Venice. While they have made a good job to keep the same friendly and simple environment, they have also managed to keep the same amount customers that also lead to long lines, which did not help with the quick part of it.
However, the variety of sausages and beer make for a tasteful meal, and an enjoyable experience. I recommend the exotic sausages and the standout buffalo sausage, Belgian fries, and Caracole Saxo beer. Make sure you get to taste the beer before you decide your pick, and also make sure to stay after the kitchen closes to enjoy the venue.
Zoyla E.
Oct 5, 2012
This place is amazing. After a long day in Venice Beach, a couple of friends that came to visit from San Francisco decided to check the place out. What it amazed me was the great choices they had, specially the fact that they are Vegetarian friendly. Not only was the food amazing (they also have amazing fries!!) but they have a wonderful selection of beer. They are really wonderful on letting you have a Beer tasting before you decide what you want. I totally recommend this place to anyone. I literally took my other friends after I first checked it out. Everyone was super friendly and have wonderful costumer service.


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Tunay Na Buhay September 14 2016 Full Show Replay
Last year, veteran actress and comedian Joy Viado went through a difficult phase in her life when her leg was almost amputated due to complications of diabetes. After a year-long hiatus from showbiz after the operation, Joy was back in showbiz with a TV guesting in 'Dear Uge' last April. But last Saturday, the whole industry was shocked with the news that Joy succumbed to heart attack and was declared dead on arrival at the hospital. Joy passed away at the age of 57.
SHOW DESCRIPTION: "Tunay na Buhay" is a biographical documentary program featuring the inspiring, fascinating, and true-to-life stories of real people.
Source: GMA Network


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Turquoise Graduation Invitation
These simple printable graduation invitations are designed with a turquoise colored background and a stencil of a diploma. Snag some of these free printable invitations and invite your friends and family to celebrate your achievements. While not a fancy card, these invitations are a good way to bring everyone you care about together to celebrate a special day. Print and enjoy these cards today!


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Huge blob of Arctic goo floats past Slope communities
IT'S NOT OIL: No one in the area can recall seeing anything like it before.
by Don Hunter, Anchorage Daily News, email@example.com, published July 14th, 2009, 10:48 p.m.; last modified July 15th, 2009, 02:02 p.m.
Something big and strange is floating through the Chukchi Sea between Wainwright and Barrow.
A mysterious glob of unknown material up to 12 miles long has appeared off Alaska's northern coast. Coast Guard Petty Officer 1st Class Terry Hasenauer says, "It's certainly biological. It's definitely not an oil product of any kind." (Photo courtesy North Slope Borough.)
Hunters from Wainwright first started noticing the stuff sometime probably early last week. It's thick and dark and "gooey" and is drifting for miles in the cold Arctic waters, according to Gordon Brower with the North Slope Borough's Planning and Community Services Department.
Brower and other borough officials, joined by the U.S. Coast Guard, flew out to Wainwright to investigate. The agencies found "globs" of the stuff floating miles offshore Friday and collected samples for testing.
A bucket of a mysterious substance, which the Coast Guard has determined is not oil, was collected off shore of Barrow.
Later, Brower said, the North Slope team in a borough helicopter spotted a long strand of the stuff and followed it for about 15 miles, shooting video from the air.
The next day the floating substance arrived offshore from Barrow, about 90 miles east of Wainwright, and borough officials went out in boats, collected more samples and sent them off for testing too.
Nobody knows for sure what the gunk is, but Petty Officer 1st Class Terry Hasenauer says the Coast Guard is sure what it is not."It's certainly biological," Hasenauer said. "It's definitely not an oil product of any kind. It has no characteristics of an oil, or a hazardous substance, for that matter.
"It's definitely, by the smell and the makeup of it, it's some sort of naturally occurring organic or otherwise marine organism."
Something else: No one in Barrow or Wainwright can remember seeing anything like this before, Brower said.
"That's one of the reasons we went out, because in recent history I don't think we've seen anything like this," he said. "Maybe inside lakes or in stagnant water or something, but not (in the ocean) that we could recall ...
"If it was something we'd seen before, we'd be able to say something about it. But we haven't ...which prompted concerns from the local hunters and whaling captains."
The stuff is "gooey" and looks dark against the bright white ice floating in the Arctic Ocean, Brower said.
"It's pitch black when it hits ice and it kind of discolors the ice and hangs off of it," Brower said. He saw some jellyfish tangled up in the stuff, and someone turned in what was left of a dead goose -- just bones and feathers -- to the borough's wildlife department.
"It kind of has an odor; I can't describe it," he said.
Hasenauer said he hasn't heard any reports of waterfowl or marine animals turning up.
Brower said it wouldn't necessarily surprise him if the substance turns out to be some sort of naturally occurring phenomenon, but the borough is waiting until it gets the analysis back from the samples before officials say anything more than they're not sure what it is.
"From the air it looks brownish with some sheen, but when you get close and put it up on the ice and in the bucket, it's kind of blackish stuff ... (and) has hairy strands on it."
Hasenauer said the Coast Guard's samples are being analyzed in Anchorage. Results may be back sometime next week, he said.
The two Coast Guard experts sent up to overfly the area with the borough said they saw nothing that resembled an oil slick, Hasenauer said.
"We brought back one sample of what they believe to be an algae," he said, and a big algae bloom is one possibility.
"It's textbook for us to consider algae because of all the false reports of oil spills we've had in the past. It's one of the things that typically comes up" when a report turns out not to be an oil spill after all.
But, he said, "there's all types of natural phenomena that it could be."
Meanwhile, the brownish-blackish gunk is drifting along the coast to the northeast, Brower said.
"This stuff is moving with the current," he said. "It's now on beyond Barrow and probably going north at this point. And people are still encountering it out here off Barrow."
For the most part, the mystery substance seems to have stayed away from shore.
"We did get some residents saying it was being pushed against the shoreline by ice in some areas," Brower said, "but then we get another east wind and it gets pushed back out there."
Find Don Hunter online at adn.com/contact/dhunter or call 257-4349.
Link to article: http://www.adn.com/2835/story/864687.html


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6. Laundromat
Have a laundromat in your building? Or do you have to go to one down the street? Either way, it's a most excellent way to meet women — according to Alden, at least. It takes at least half an hour to wash a load and another 45 minutes to dry it. In other words, you've got plenty of time to "work your charm," as he says. Alden suggests starting off by asking, "Do you think I can squeeze two loads in here without breaking it?" If she fires back, "'That's what she said," you're in. Well, maybe she won't say that, but if she's friendly to your overtures, you've got an in.
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Check out the Giambattista Valli spring 2013 couture collection and get ready to be captivated by a stunning range of whimsical and utterly romantic pieces!
"What is the meaning of couture?" This seems to be the question
Valli had posed himself while making the absolutely
whimsical designs spotted in his couture collection. "I wanted to
separate my more industrially designed ready-to-wear from my
couture," the designer said, adding that, "It's the kind of fantasy
couture I dreamed of making when I was a student."
So, have you gorgeous dolls already seen the new Giambattista Valli
spring 2013 couture collection? Ah, just have a look and get ready
to enter into the beautiful world of all-things-chic and lovely.
From daytime-appropriate goodies to uber-adorable and romantic
evening gowns, the line addresses mostly to 28 to 38-year-olds. "I
wanted the models to look real, like my younger clients with their
hair down, fresh and cool, just how they would wear it," Valli
Besides the monochrome pieces and the black and white animal
prints, Valli's couture line also features ethereal powder pink,
lilac and sunflower yellow, and some achingly adorable embroideries
and embellishments such as flowers and feathers. Oh, but those
silhouettes! Aren't they absolutely fairytale-like? "I am very
interested in playing with structure and construction, not just
with decoration," Giambattista Valli said in an interview with V
Brocades, silk, tulle, heavy silks, crystals, flowers... Could
this be dreamier than this? Sexy yet romantic, these beauties are
so princess-worthy! Even though black and white are a big part of
the collection, the prints and the textures make the colors stand
No doubt whatsoever that some of Valli's couture creations will
soon be seen worn by a wide range of celebrities. Jessica Biel
maybe? Well, the actress wore a pale pink custom-made Giambattista
Valli couture gown to marry Justin Timberlake.
"We have been friends for a long time and have followed and
supported each other's work through all these years," said Valli.
"She has always been a fabulous interpreter of my creations and I
was very pleased when she came to me to help her for her nuptials
to Justin."
Giambattista Valli's designs are the result of a long working
process but also the materialization of passion. "...I just love to
live and work right now. To live too much in the future is the same
as living too much in the past," the designer told Vogue
Photos courtesy of Giovanni Giannoni for WWD


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text:
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text:
Stardust Memories
- Artist: Rob Landes
- Format: CD
- Release Date:4/3/2009
Thanks to Roddy, Steve, Andy, Miss Kuritza (my first piano teacher) for making this long overdue CD possible. At last, I play the most frequently requested songs from the past several years. One of the most enjoyable concerts for me is to take requests from the audience and play exactly what you want to hear. I've indulged myself by including a couple of my favorites as well. To all of the composers of these songs, I say 'thank you.' I hope I've done you proud!


text:
Charlotte Richardson Andrews
Charlotte Richardson Andrews is a freelance journalist. She blogs here and can be found on Twitter @_choobacca
Laura Jane Grace's autobiography remembers a letter Bruce Springsteen wrote to her – another addition to the rich catalogue of revealing notes stars have penned each other
Baroque, dissonant and unapologetic in confronting taboos, Amos has never been bound by conventions. Here are her career-defining tracks
It wasn't only through its lead character that Joss Whedon's show put gender roles centre-stage. Two decades on, its tunes still inspire bands and fans
More than 20 years after it first launched, the club that helped birth the jungle scene is still one step ahead of the game
Many girls in the 80s discovered Bowie not through music, but as Labyrinth's beguiling baddie Jareth, playing with gender roles opposite Jennifer Connelly
Re-released on its 30th anniversary, David Shire's spellbinding score should rescue this 1985 film gem, unloved at the time, about fierce female resilience
As it nears its 20th anniversary, the classic album has been shortlisted for inclusion in the 33 1/3 books series. Will it finally get the recognition it so deserves?
The riot goths from Fort Lauderdale split acrimoniously in 2000 – now their devoted fanbase of queers, feminists and outcasts have brought them back
Music video maverick FKA Twigs is creating seven short films for this year's Manchester international festival. Here Neil Dougan, a media lecturer at Bolton University, breaks down her best clips
Sisters Uncut's protests highlight how women fleeing domestic violence have nowhere to go as deep cuts to refuge services have seen these safe havens closing
To celebrate the 10th anniversary of Kingston upon Thames's thriving Banquet Records, owner Jon Tolley shares his tips on how to keep the music playing and the lights on
Across the US and Britain, people tired of the mainstream festivals excluding their music and politics are setting up their own events
David Cameron has announced age ratings for music videos in the UK. But will a 15 or R18 label really protect children from the latest Rihanna spectacle? And could censorship do more harm than good?
If Miley needs someone to shake off the last vestiges of the brand-nurtured good girl, Kathleen Hanna will take her to more interesting places than Terry Richardson
From hip-house pioneers through the urban nightmarists to the rappers inspired by literature, here are some of UK hip-hop's finest moments
For all its supposed celebration of diversity and inclusivity, punk doesn't allow women the visibility they merit, writes Charlotte Richardson Andrews
Suburban Surrey plays host to a haven for the inked and pierced, putting on the best in punk and metal in an intimate room
Charlotte Richardson Andrews: The former Hole singer is on tour, putting the band back together, and fighting even more accusations about her husband's death. At least she's friends with Dave Grohl again
Lead singer Coco O's vocals are a joy, but the Danish neo-soulsters have only produced a middling second album, writes Charlotte Richardson Andrews
In the decade since releasing seminal punk record Coral Fang, former Distillers star Dalle has survived more than her share of hardships. Now she's back with her first solo album – and a newfound maturity, writes Charlotte Richardson Andrews
Brooklyn's blue-collar rock heroes sound like a band recharged, with an immediacy that's disorienting and restless energy, writes Charlotte Richardson Andrews
We asked you recently what you would like to see us write about, and this week we're carrying daily blogs based on your suggestions. One suggestion was the way mainstream music interacts with the LGBT community …
Hip-hop soul, machine-tooled funk, sexually charged new jack swing – here's your whistlestop tour of one of pop's great eras
Against Me!'s first album since singer Laura Jane Grace came out as transgender is a ragingly triumphant half hour of powerchord catharsis, writes Charlotte Richardson Andrews
Guitarist Max Bloom takes the vocal reins for the slacker-rock revivalist's pretty but forgettable second album, writes Charlotte Richardson Andrews
Lana Del Rey was everywhere – and she wasn't on the bill. And the same went for Donna Summer …
Charlotte Richardson Andrews: We are instinctively drawn to songs that reflect who we are – and the lack of music in my late grandad's life captures his character as perfectly as a whole library of dusty discs
Think the tribute band is the sole preserve of the obsessive fanboy? Then open your ears to the women who really know how to rock
Noah and the Whale plough on with their mega-selling soft-rock approach on their latest, and it still works, writes Caroline Richardson Andrews


text:
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April 3, 2013
In the debate over how to increase highway funding, the call is often made to raise fuel taxes or develop other funding mechanisms to fix our crumbling highways and bridges, a problem brought tragically to the forefront by the collapse of the I-35W bridge in Minneapolis in August 2007 that killed 13 people. Now, clouding the debate in Washington is the claim that our infrastructure really isn't crumbling after all.
Tags: Infrastructure, Highway Funding, Congestion, Highways
Author: Deborah Lockridge | Posted @ Wednesday, April 3, 2013 12:00 AM | » Comments(2)
We offer e-newsletters that deliver targeted news and information for the entire fleet industry.
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- Place of Origin: Guangdong, China (Mainland)
- Brand Name: Kaidyfisher
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text:
Technically, I wouldn't consider it an ATP match, as grandslams are run by ITF. Anyways, it was a lot, but someone certainly has had over 40 I think. Got to be, right? You already looked at some Coria stats?
I have a feeling that Guillermo Coria probably holds the record for the most double faults in a match. His double faulting on serve got so bad that it led to the premature end of his career!
I read on the AO website that he peaked in the 5th with 14 DFs only in this set, including 3 in a row to gift the break back and 5 only in the last game.


text:
An alternative approach to the theory of polarization optical devices, based on the Dirac-algebraic formalism, is presented. The advantages of this treatment over the widespread Jones-matrix formalism are discussed. The operators of some basic homogeneous optical devices are expanded in their eigenbases and in the Cartesian basis. The global and spectral properties of some cascades of polarization devices are analyzed.
© 2003 Optical Society of America
Full Article | PDF ArticleOSA Recommended Articles
Tiberiu Tudor
Appl. Opt. 55(12) B98-B106 (2016)
Tiberiu Tudor and Aurelian Gheondea
J. Opt. Soc. Am. A 24(1) 204-210 (2007)
Tiberiu Tudor
Appl. Opt. 53(10) B80-B86 (2014)


text:
Co-op Showcase
Enter Keyword(s) and Click 'Go'
June 2007
Featured Articles
• Containerized shrubs trees can be planted all summer if you keep them watered.
• Sow seeds of perennials directly into the garden this month for next year's bloom. Mark the spots carefully and make sure to adequately water while they're getting established.
• Bearded irises can be planted. Wait until late summer or early fall to divide or transplant existing clumps.
• Autumn crocuses and dahlia can be planted.
• Seeds for green beans, cucumbers, squash, okra and black-eyed peas are available at your local Co-op store, as well as cantaloupe, watermelon and pumpkin seeds. Thin seedlings as they grow to ensure robust development of plants.
• In late June sow seeds of corn, bush beans and cabbage for an early fall harvest.
• There is still time to plant some of the colorful, heat-tolerant summer annuals. Direct-seed marigolds, celosia, Joseph's coat, cleome, sunflowers, zinnias and portulaca, and purchase Bonnie plants also available at your Co-op store. Be sure to water transplants as needed until roots become established.
• Now is the time to plan for next spring. Consider digging and dividing any crowded spring bulbs. Once the bulbs have matured and the foliage has turned brown, it is time to spade them up and thin out the stand. Crowded bulbs produce fewer and smaller blooms. They usually need thinning every 3 to 4 years.
• Seed bare areas of lawn with appropriate grass seed mix and starter fertilizer. Keep area moist until seeds germinate. Do not mow for several weeks as new grass thickens up.
• Plant bouganvillea, hibiscus and other tropical plants in garden or in pots on patio.
• Plant Water garden: (container) umbrella palm, water canna and Japa-nese iris in garden or as marginal plants.
• Plant Water garden: and, when water temperature has reached 700F, tropical water lilies.
• If you haven't done a soil test, do one this year. It will point you in the direction you need to go to amend your garden and lawn.
• Remember to keep your garden fertilized when vegetable plants start to flower. A general purpose garden fertilizer like 13-13-13 can be applied, or you can apply FL Yield Booster when planting your vegetables.
• Fertilize rose beds every four to six weeks. Apply small amounts of fertilizer high in nitrogen immediately after a flush of bloom or every four to six weeks.
• Sidedress eggplants, peppers and tomatoes after first fruit has set and sidedress sweet potatoes six weeks after planting.
• Feed asparagus when you stop cutting to promote 'fern' growth.
• To ensure a continuous supply of flowers, fertilize bedded annuals regularly. Liquid products work well, but if you don't have much time, try using a granular, timed-release product.
• Do not overfertilize cosmos or nasturtiums (causes more leaves and fewer flowers).
• Fertilize blueberries after fruiting with Blueberry Special. If you didn't have fruit due to the Easter freeze, fertilize mid- to late June.
• Feed azaleas for the last time this year.
• Acidify soil around azaleas, gardenias, camellias and other acid loving plants.
• For hibiscus, use a fertilizer with a low middle number.
• Fertilize bulbs if you did not do so at planting time. Mark the spots with small stakes so repeat application of fertilizer can be made in fall (when bulbs are not visible).
• Feed trees based upon need.
• Fertilize roses with a second application of a liquid 20-20-20 fertilizer after the first flush of flowers.
• Fertilize warm-season grasses, such as Bermuda, St. Augustine and Zoysia, with a 27-4-6 granular fertilizer, because this is the optimum growing time. For Centipede, which is sensitive to too much nitrogen, use a formulation such as 18-0-18. Apply at rates recommended on the label.
• Potted amaryllis plants should be placed in morning sun and fertilized twice a month with a 15-30-15 liquid. Leaves will continue to grow all summer as they manufacture food for the bulb. Don't forget to water the bulbs.
• Fertilize annuals in containers, baskets and window boxes with a quarter-strength balanced fertilizer every seven to 10 days. Always water the plants before adding liquid fertilizer.
• Water lilies should be fed with aquatic fertilizer.
• Remove spent flowers from spring annuals and perennials to stretch the blooming season. Removing faded flowers from the plant before it sets seed will keep plants growing and producing more flowers.
• Pinch back chrysanthemums, reblooming salvias, Mexican marigold mint, Mexican bush sage, autumn asters and other late summer and fall blooming annuals to prevent the necessity for staking.
• Also, to avoid staking late-flowering plants, such as joe-pye weed or Summer Sun holiopsis, prune them back to one-third their height. This will yield a fuller and more compact growth habit.
• Hand pull or hoe weeds before they mature and produce seed.
• Foliage may be removed from spring bulbs if yellowed and becoming dry.
• Lightly prune tips of blackberries and pinch flowers off young grapevines to form and train growth on new canes.
• Good time to take shrub cuttings from semi-mature wood for rootings.
• Keep long shoots from developing by pinching out tips of shrubs.
• Pinch off 1 inch of sticky new green growth on azaleas and rhododendrons to increase next year's flowers.
• Small evergreens such as boxwood or yew can be lightly pruned to maintain formal character.
• Prune wisteria and spring-blooming clematis after blooming.
• Pinch new top growth of herbs to keep them from flowering. This intensifies the oils and flavor in the foliage. Snip or cut off sprigs of herbs to use in cooking all season.
• Deadhead hybrid tea roses as soon as flowers fade. Some shrub roses are self-cleaning and don't require deadheading. When in doubt, lightly prune old blossoms to keep plant looking attractive.
• Remove insect-damaged, broken and pest-damaged leaves and shoots on house plants.
• Deadhead water lilies to encourage more flowers.
• Supplemental irrigation is essential for many vegetable or ornamental plants during the hot dry summer days ahead. Monitor watering so plants get well watered deeply. Water early in the morning. Flowers in particular prefer morning watering. This also reduces the likelihood of problems with funguses and disease.
• The best way to conserve garden moisture is mulching. A good mulch not only retains valuable moisture needed for plant growth, but also improves overall gardening success.
• Mulches are usually applied 2- to 6-inches deep, depending on the material used. In general, the coarser the material, the deeper the mulch. For example, a 2-inch layer of cotton seed hulls will have about the same mulching effect as 6 inches of oat straw or 4 inches of coastal bermuda hay.
• Check climbing plants for dehydration, especially those growing on walls.
• There are two crucial times to water corn: when tassels begin to show and when silk begins to show.
• Make sure all newly planted trees, shrubs, perennials, roses, etc. are watered deeply once a week.
• Water potted plants regularly. Daily watering is needed for some plants. Try Soil Moist to stretch time between waterings.
• Water lawns, if necessary. Grass can go dormant for several weeks in intense heat and requires only 1/2 inch of water to keep crowns alive. Avoid watering midday or on windy days.
• Leach house plant containers occasionally to remove any mineral salt deposits. (A crusty surface on the walls of clay pots or over the potting medium indicates a salt problem.)
• Before you kill it, know whether the "pest" you are seeing is friend or foe. It's easy to see creepy crawlers and think immediately that they should die. Get a good bug book, then use the appropriate controls to minimize damage.
• Check for insects and diseases. Spider mites can be especially troublesome at this time. Insecticidal soaps or labelled miticides can be helpful in their control.
• Tired of snails and slugs using your flowerbeds or vegetable garden as a buffet? Try Hi-Yield Improved Snail and Slug Bait.
• If squash vine borer has been a problem in your garden, cover small transplants of squash, cucumbers and zucchini with row covers to prevent moths from laying eggs on vines. Remove row covers when plants begin to flower. Consider planting disease-resistant varieties next year.
• Watch for squash bugs on your cucumber and squash plants, because they can be easily controlled when they are small. If you see any, treat your plants with Sevin dust according to label directions.
• Inspect your plants every day or two for aphids, red spider mites, and other nasty little insects that can ruin your garden. If found soon enough, they are easy to control with proper spraying or dusting.
• Stay ahead of weeds with broadleaf killers, grass killers, and non-specific Killz-All or hand remove.
• Repellents are available if rabbits and deer are a problem.
• If grubs have been a problem in the past, treat affected areas with a product containing Sevin Granules or Milky Spore Disease.
• Monitor lawn for weeds. Rain and warm water will push grass to grow fast. Mow high (2 to 2-1/2 inches) in hot, dry weather so individual blades of grass can shade each other.
• Watch for damage to lawns by mole crickets.
• Treat individual fire ant mounds and use fire ant bait: Logic, Extinguish, Come And Get It!. Then treat whole lawn with Over 'N Out.
• Keep an eye out for brown patch or take-all patch in your St. Augustine yard this spring. Both of these fungus problems will start out as small yellow patches that turn brown and grow rapidly. If you have a problem with fungus, the application of Bayleton granules will control it. On tougher cases, you may have to reapply Bayleton every two weeks until the grass is cured. To prevent fungus in your yard, water your grass in the morning so it does not stay wet overnight.
• Continue to monitor for black spot on roses. Remove infected leaves immediately and begin spray program with Immunox Plus or Rose, Flower and Vegetable Spray. Most products must be reapplied following any rainfall.
• To control fleas, ticks and chiggers you can use diatomaceous earth / pyrethrum products, permethrin products, BioSpo (pets), Kill-A-Bug II Granules, Lawn Insect Granules, Sevin Granules, Triazicide.
• Bagworms on evergreens can be controlled with (Bt) Bacillus thuringiensis.
• For lace bugs and elm leaf beetles use pyrethrum; summer-weight horticultural oil; FL Systemic Insect Granules; FL Azalea, Evergreen with Systemic Insecticide; Sevin or Triazicide.
• To control scale insects, including mealy bugs use summer-weight horticultural oil.
• Continue spraying your fruit trees every seven to ten days to control insects and diseases. You can use ferti-lome Fruit Tree Spray, which contains both insecticide and fungicide, or you can use individual insecticides and fungicides that are labeled for fruit tree use. If you have fruit trees that are still blooming, do not spray them with insecticides while they are in bloom. If you do, you might kill your pollinators and prevent a crop this year.
• Drench around peach trees with spinosad to prevent peach tree borer.
• For apple trees, start spraying fruit with alternating sprays of ferti-lome Fruit Tree Spray and spinosad when it is about the size of a marble and continue every seven to ten days until harvest to prevent coddling moth infesting the apples.
• If using spinosad for shade tree borers, continue spraying every three weeks through June.
• Beware of poison ivy: FL Nutgrass, Poison Ivy and Vine Killer RTU.
• For mosquito control in water gardens use Mosquito Bits or Mosquito Dunks.
• When using a pesticide, always follow the label directions.
• If you didn't start a garden journal this spring, there's still time. Keeping a small notebook of your observations-when seeds were planted, bloom times, rainfall amounts, flowers that worked well, etc., throughout the year is a great way to learn about gardening from your own experiences. Keep your journal updated with results of current activities and plans for future projects.
• Visit public gardens and note in your journal interesting plants, flowers, arrangements, etc. to try.
• Did you know that June 15th is the day to set your sundial? Add a little vintage character and tell time too. Set the dial on June 15th and place it so that the shadow falls on 12:00 o'clock at exactly noon on this date.
• Now is the time to plan for next spring. Consider digging and dividing any crowded spring bulbs. Once bulbs have matured and the foliage has turned brown, it is time to spade them up and thin out the stand. Crowded bulbs produce fewer and smaller blooms. They usually need thinning every three to four years. Replant immediately in prepared soils.
• Take a critical look at your landscape at the height of summer development. Make notes of any plants that need replacement, overgrown plants that need to be removed, better arrangements for your landscape, and possible activity areas that can be enjoyed by family members. These are good projects for next winter.
Cultivation is arguably the most important thing you can do this month. Work soil deeply, add compost, and weed. Be careful not to injure plant roots.
• Stake or cage tomatoes as they begin to grow. Remember, as a rule of thumb; when you stake, you get bigger but fewer tomatoes. When you cage, you get smaller tomatoes but more of them. Supposedly it all evens out weight-wise.
• Watch for blossom end rot on tomatoes.
• Train climbing growth such as vining beans, peas and cucumbers with soft twine to supports.
• To encourage production, pick tomatoes, squash, okra, beans, and cucumbers regularly. Harvest every other day in early morning or late afternoon.
• Pick eggplant after the fruit reaches 3-5 inches.
• Dig onions when about half the tops begin to turn yellow and fall over.
• Harvest Irish potatoes when the vines have died back about halfway.
• Be a good friend or neighbor and share your bounty!
• Harvest herbs just before flowerings, leaves will contain the maximum essentials oils at this time.
• Continue to remove yellowing leaves of summer-flowering bulbs.
• Cut flowers regularly. Since flowers bloom to produce seed, the best way to prolong blooming is by cutting and deadheading.
• Move tropical hibiscus into less afternoon sun if they wilt excessively, drop buds, or sunburn.
• Stake tall border plants and perennials. Continue to tie annual and perennial vines to supports. Encourage multiple stems of clematis vines to climb horizontally as well as upward.
• June is the time to select daylily varieties as they reach their peak of bloom.
• Pull and discard pansies as they look ratty. Replace with transplants or seeds of warm-season annuals.
• Layer grapes.
• Dethatch if thatch layer measures more than ½ inch. (Mow afterwards to remove any further debris and then water thoroughly to prevent exposed roots from drying out.)
• Raise lawnmower blade to at least 3 to 3 ½ in. thereby protecting the roots from heat and drought. Maintain sharp mower blades. A clean cut improves grass health.
• Repot and set houseplants on the porch or outdoors in shade (pay close attention to the need for water).
• Air layer houseplants, if desired.
• In water gardens, water level will drop due to evaporation.
• If you have no room for an in-ground water garden, try a container water garden.
• Keep water garden free of debris.
• Feed the birds.


text:
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Sheer French Tulle Underwire Bra
$ 220.00
This Sheer French Tulle Underwire bra contours and supports providing a natural silhouette with scallop-edged detailing at the neckline. Wear under revealing or transparent clothing and pair with a Sheer French Tulle Thong or Bikini brief.
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text:
Bryant still has some kick in step
DALLAS It looked right again for the Lakers.
Kobe Bryant dominated a game, hitting so many tough, big shots. And then Bryant saw the extra defenders and sent the ball over for Steve Nash to step right into a 3-pointer the way Derek Fisher did so many times.
Nash moved through his back spasms and hit the shot — and the Lakers held on from there for one of their biggest victories in this trouble-filled season, a 103-99 decision over a never-say-die Dirk Nowitzki and a Dallas Mavericks team also desperate to earn a playoff berth.
Nash was far more than a big-name Fisher on Sunday as he continued his late-season improvement with 20 points, his high as a Laker. When the Mavericks' best last chance missed via O.J. Mayo's 3-pointer with 7 seconds left, Nash pumped both fists together and scowled in celebration.
"I think he believes in me," Nash said of Bryant's pass with 1:46 to play, "and he found me for an open shot. I got my feet set and knocked it down."
Much of the game otherwise comprised demonstrations of Bryant's classic footwork and shot-making.
He had 38 points on 13-of-21 shooting from the field, making all five shots in the fourth quarter.
"That's what he does; that's what he loves," Lakers coach Mike D'Antoni said. "That's what he trains for."
Bryant overcame a cold spell late in the first half, emerged late at halftime with a team of Lakers trainers and dominated the second half also.
"It's just what I'm supposed to do," Bryant said.
It was needed, because the Lakers defense was off kilter after Dwight Howard got in early foul trouble.
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Personalized Gift Vendor Reviews
Everyone likes a gift with a personal touch. While you can certainly still warm the heart of your loved ones with a gift certificate to Amazon.com, you'll probably elicit a more joyful reaction if they get a throw blanket with that cheesy family portrait printed on it. Or if that's too much, perhaps a tasteful set of coffee mugs with your dopey dog watching you each time you take a sip. These days, choices abound for where to go for personalization. We've saved you the trouble of scouring the internet and done some research on your behalf. Here's a list of where we would take our business when we need to go the extra mile in the gift department.
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Mobile technologies have increasingly become an integral part of individuals' work and personal lives. Although research exists in this domain, most of it focuses on the customer's adoption factors rather than assessing the value or the impact of mobile business (m-business) usage on firms. The present study fills this gap in the literature through the… (More)
The establishment of partnerships and interoperability networks between organizations has resulted in new areas of mutually built value and innovation. These relationships have greatly benefited from the development of Information and Communication Technologies (ICT), particularly with the development of technological platforms that allow the promotion and… (More)
User-Generated Content (UGC) such as online reviews are freely available in the web. This kind of data has been used to support clients' and managerial decision making in several industries, e.g. books, tourism or hospitality. However, the challenge is how to represent this information in a structured way in order to leverage on the information provided by… (More)
Advancements in mobile technologies leverage the potential of m-business to impact organizational performance. This study aims at identifying the determinants of m-business usage and its impact on the firm's performance. The Technology-Organization-Environment (TOE), Diffusion of Innovation (DOI) and Resource-Based View (RBV) theories ground this research's… (More)