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We are turning the page on free agency and beginning a new chapter of the Miami Dolphins' offseason.
But when you turn the page it is always important to do a review of what was just accomplished. That's what yours truly attempted (OK...I killed it) on Sunday during my WQAM sports talk show.
We broke down what the Dolphins accomplished during free agency, player by player.
We discussed the weird relationship between Joe Philbin and the rest of the Dolphins' circle of trust. (This is something I don't plan on repeating because it is not meant for everyone since Philbin has become the new Jeff Ireland.)
We broke down the 2014 NFL draft with analyst Tony Pauline, who made some BOLD predictions, and warned us C.J. Mosley won't be available when the Dolphins are on the clock.
Miami Dolphins - The Fins Flash
And we also discussed with Dolphins receiver Rishard Matthews what players do in the offseason to get ready for the upcoming season. Matthews also told us that Ryan Tannehill and his receivers are already running routes at the facility.
At the end of the show I also name my second addition to the Man Crush list, and disclose my seven round mock draft for the Dolphins (which features a contigency plan in rounds one and two).
To listen to the entire Omar Kelly show (it always feels weird to refer to myself in third person) PLEASE click on this link.
I guarantee you it will be informative (your friend will be like...."Damn, how do you know so much?"), and entertaining.
If it isn't I offer a money back guarantee (good thing you're not paying for it.)


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"My children and I have been in a hotel room for over two years now. We lost our home after we couldn't afford the mortgage repayments. We tried to fight the banks but it was no good.
Being here over Christmas is very hard. We're on the first floor and right now it's party season, the music often belts out until one or two in the morning. It's hard to keep the kids asleep so they're okay for school in the morning. Plus I'm trying to study for exams so I can get a job.
The SVP volunteers have been very good to us. They're helping with things like food and school books so the kids can go to school. It's such a relief to have someone on the end of the phone who listens and cares about your problems.
Thank you from the bottom of my heart for donating to SVP. You're supporting families like mine who are going through a rough patch. Please God, the new year will bring better times.
May your heart and home be filled with all of the joys the festive season brings. Merry Christmas and a wonderful New Year!"
Teresa and her three children lost their home and have been living in a hotel room for over two years. Based on a true story from a family helped by SVP. Names and some details have been changed for confidentiality.
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Pomegranate Cure for Prostate Cancer? Not Exactly
Pomegranate juice certainly has some health benefits, but according to the Federal Trade Commission, it does not "prevent or treat heart disease, prostate cancer, and erectile dysfunction." This is why the FTC has asked the makers of POM Wonderful 100% Pomegranate Juice to tone down its advertising claims.
Pomegranate juice is a food, not a drug, and to suggest that it is the "magic potion" for prostate cancer is very misleading. POM Wonderful claims scientific research in its advertising, but the research does not specifically support claims that POM Juice or POMx effectively treats or prevents heart disease, prostate cancer and erectile dysfunction.
The product is supposedly backed by $25-30 million in medical research. The company makes claims that its product is proven to fight for "cardiovascular, prostate and erectile health" with "30% decrease in arterial plaque" and "17% improved blood flow," with claims that the juice dramatically improved the outlook for prostate cancer victims. These claims are everywhere_ Newspapers, magazines, the Internet, newsletters, billboards, bus stop kiosks and product packaging.
Of course, POM Wonderful stands by its claims, stating it does not advertise its products as drugs. However, the FTC wants to pre-approve all of POM's health-related advertising messages and crack down on any claims that lack solid scientific proof. Understandably, many prostate cancer patients are desperate for hope and saw POM Wonderful as some magic potion, "antioxidant superpower" and "health in a bottle." How could they not think that when POM's signage touted the phrase "Cheat Death" next to a picture of the bottle?
Science is about facts and marketing is about persuading consumers to buy a product that they may not have otherwise considered. The reported UCLA study that provided POM's health claims, only found that the juice may slow the rise of PSA levels, but may not provide anything else of clinical value. However, there was no control group and no placebo that attributed the findings to the juice.
POM's studies on erectile dysfunction claimed that the subjects "reported 50% greater likelihood of experiencing improved erections as compared to placebo." Tanslation: Overall statistical determination was not proven. As far as the cardiovascular benefit, the lead author of POM's study said the findings "did not show a cardiovascular benefit" from pomegranate juice for the whole population. However, there were "intriguing" signs of a benefit for high-risk patients. Translation: The results were inconclusive and unclear.
Simply put, drinking pomegranate juice may or may not have positive health effects. It doesn't hurt you, but it won't help you either.
David B. Samadi, MD is the Vice Chairman of the Department of Urology and Chief of Robotics and Minimally Invasive Surgeryat Mount Sinai School of Medicine in New York City. As a board-certified urologist and an oncologist specializing in the diagnosis and treatment of urologic diseases, kidney cancer, bladder cancer, and prostate cancer, he also specializes in many advanced minimally invasive treatments for prostate cancer, including laparoscopic radical prostatectomy and laparoscopic robotic radical prostatectomy. His Web site, Robotic Oncology, has been translated into six different languages and is one of the most popular urology sites on the Internet.


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Winter in Tennessee can be a bit of an anomaly. On the one hand, our state is not as prone to major weather events as states up north. On the other, it is not unheard of for an unexpected weather front to dump a foot or more of snow statewide, leading to major delays and traffic issues from Memphis to Knoxville.
Fortunately, there are a number of tips for Tennessee drivers to consider as we weather these winter months together, including the following list of items to keep in the car in the event of an accident. And, as always, do not hesitate to contact Hodges, Doughty & Carson, PLLC if you experience an accident and injury while traveling Tennessee's roadways at 865-292-2307.
1) Non-perishable food items: It is not something you want to think about, but you never know when you will become stranded or how long you will be stuck. Keeping your body well nourished can help stave off the detrimental effects of hunger and blood glucose dips—particularly if you or a family member suffers from diabetes.
Note: If you or a family remember relies on medication, make sure you keep extra in the car. Always be sure to keep it out of the reach of children.
2) Bottled water: Staying hydrated can quickly become an issue for drivers left stranded roadside during a snowstorm. Accordingly, keep bottled water in an accessible area of the vehicle (not the trunk)—particularly if you often travel with elderly companions or children.
3) Spare tire & components: Wintry weather can cause nasty potholes, which, in turn, can cause nasty tire damage. To avoid the calamity that often follows unexpected tire damage, be sure to keep a jack, spare tire, and torque wrench in the vehicle at all times.
4) Blankets & warmers: A breakdown or accident can disable your vehicle in the blink of an eye, leaving you stranded for hours or even days. If you must wait for emergency responders to arrive, blankets and hand warmers will become increasingly necessary—particularly if your vehicle's heat is inoperable.
As always, keep these items within reach to avoid having to exit the vehicle in treacherous conditions.
Note: If the heat in your vehicle is working, only turn it on after you ensure the tailpipe is unobstructed. Only turn the heat on for 15 minutes per hour and then turn your vehicle off.
5) Jumper cables: Freezing and fluctuating temperatures can cause vehicle batteries—even brand new ones—to lose life quickly. To avoid becoming stranded, keep a set of jumper cables on board at all times—you never know when you will need a boost.
6) Flares or Reflective Triangles: Flares and reflective triangles can come in handy particularly for motorists stranded alongside country back roads, as the occasional passerby may not even realize there is a disabled vehicle.
They are available at automotive supply stores, as well as basic retailers like Walmart and Target. For a small price, drivers can purchase substantial peace of mind knowing that someone will be able to see the warning signs that a driver needs immediate help.
7) Cellular Phone Charger: Stranded on the side of the road is no place for a dead cell phone, particularly if you need immediate assistance. There are a number of options available to charge a cell phone, even if the vehicle itself has lost power. Your options include lithium-battery operated chargers and crank-chargers, among others. No driver should be without these devices that may make it possible to communicate with emergency personnel and family following an accident.
Contact an Experienced Tennessee Personal Injury Law Firm Today
If you recently sustained injuries while driving along Tennessee's highways or back roads, be sure to contact Hodges, Doughty & Carson, PLLC right away at 865-292-2307. Our car accident lawyers are here to help.


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The Tax Cuts and Jobs Act that was passed last year by Congress created many changes for individuals and businesses alike in Wyoming and all across the nation. In particular, those couples whose divorces will be finalized in 2019 will witness a major shift in how alimony will be taxed. While this change will be apparent when each subsequent tax season rolls around, it will also have farther-reaching implications into future retirement planning.
Most couples planning to divorce are aware that the party paying alimony can no longer deduct that amount from their taxable income. However, the person receiving alimony will not be responsible for paying taxes on it. This change becomes effective for any divorce agreement that occurs beginning Jan. 1, 2019. What many couples have not yet considered is how retirement accounts may be affected by the tax changes.
Currently, in order to get a deduction for alimony payments, the payments must be made in cash. However, for divorces finalized in 2019, funds from a person's retirement account may be transferred to make the payment. This, in effect, creates a similar situation to the way alimony is presently handled. The payer of the alimony may use funds from an IRA account; however, he or she will not pay taxes on it after the withdrawal, since it will be given to an ex-spouse. On the other hand, the recipient will be required to pay taxes on the amount, as well as penalties, if under the age of 59½.
Receiving alimony payments from an IRA account can also have an impact on the way someone can save for future retirement funds. When a couple decides to end a marriage, it is imperative to seek professional guidance when negotiating alimony and resolving other issues. A Wyoming divorce attorney will work on behalf of clients to achieve the best possible outcome in the proceedings.


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It's happened again: We're knee-deep in baseball season. The University of Nebraska Press is capitalizing with the release of Take Me Out to the Ball Game: The Story of the Sensational Baseball Song. Those of you who need all 123 pages of that story will no doubt find your way to it. For the rest of you, let me attempt to distill the story to two rather fantastic elements.
First, there is this, as told by author Amy Whorf McGuiggan:
Dashed off, with accompanying doodles, on a scrap of paper during a New York subway ride by Jack Norworth, a vaudeville song and dance headliner who, it was said, had never attended a professional baseball game, 'Take Me Out to the Ball Game,' with music by Tin Pan Alley composer Albert von Tilzer (who also had never attended a game), was debuted on a vaudeville stage in April 1908.
Second, there are the copycat songs that went nowhere and, even better, the sheet music art work that accompanied those songs. Here's a sampling:


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Heels are Underrated!
Posted by Sophie on Tuesday, August 4th, 2009
I can't live without heels. I LOVE high heels and I'm sure you do too. They give you that confidence, sex appeal, and the attitude that flats can't offer. I don't hate flats like Victoria Beckham, do you remember her quote "I just can concentrate in flats." LOL!
Heels get such a bad rap of being painful, uncomfortable but do you know that flats are just as bad or even worse? Recent studies have found that heels are overall better for your health than flats! Not only do heels helps you build calf muscles but they can also help improve pelvic muscle strength, thus allowing for better sex according to researchers. Heels are also better for your knees than flats, so wearing a pair of stilettos could mean you are less likely to develop arthritis in the knee joints later in life! Nice!
According to Professor Thorogood, 'Women who smoke, are overweight and do a lot of heavy housework such as scrubbing are more likely to develop painful knees later in life. 'But women who wear stiletto heels will be reassured to learn that their choice of fashion-before-comfort footwear will not lead to knee joint problems and may even prevent them.' Heard that?
Just remember don't go extreme – killer heels or very flat shoes, either aren't wise choices especially for working ladies. Whether they are heels or flats, it all comes down to finding the right fit for your feet. So, if the heels fit, wear them! Wear them with pride & your head held high!


text: One man conceives of the perfect crime, then brings three hardened criminals in on it. Everything goes smoothly, with an innocent bystander taking the wrap. But when that bystander is released for lack of evidence, he has business to attend to.I just watched Kansas City Confidential, at home, on Blu-ray. I found it to be … Continue reading Kansas City Confidential


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Hey big dreamer! Snap this message on your wrist and the sky really is the limit.
Made from vegan leather and crafted in Europe, each and every wristband we make is designed to make a difference. Bold, beautiful and cheerful, they're ideal gifts for friends and family. Or, if you're organising an event, they are a brilliant way to wow your audience.
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Ready to ship in 3-5 business days.


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At the 2018 Arnold Strongman Classic, The Mountain was the monster to beat.
Hafþór Júlíus Björnsson gave a commanding performance in all five of the weekend's competitions, taking home the title over last year's winner Brian Shaw and third place holder Mikhail Shivlyakov from Russia.
The most impressive feat, though — and the lift that truly put Björnsson in a comfortable lead — was a 1,041-pound deadlift on the elephant bar, good enough for a new world record. (Maybe not that much of a surprise, considering the casual 1,000-pounders he was putting up in training.)
More From Men's Health
Björnsson started the weekend off strong, taking first in the Bag Over Bar competition with a 95-pound sandbag throw, just five pounds short of his own world record set last year.
Despite Poland's Mateusz Kieliszkowski dominating the Stone to Shoulder event (exactly what it sounds like) and U.S. native Jerry Pritchett taking home first with an under-ten-second Timber Carry, Björnsson had a comfortable lead headed into the final event, the Apollon's Wheel.
"The Mountain is what he's known for on HBO. But here he's known as Hafþór Björnsson," an announcer said as the Icelandic strongman stepped up for his victory lap axle clean and presses.
Next up for the strongman — besides filming Game of Thrones — is the Europe's Strongest Man competition in April, where Björnsson took first place last year. Then he'll move on to the Philippines for the big one, World's Strongest Man, on May 5.


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When the show ended in 1966 it was still one of the most popular shows on television. Both Dick Van Dyke and Mary Tyler Moore wanted to do something else. Both were made confident by the huge stardom the show provided them, but neither was ever able to reproduce the magic here. Of course, Mary Tyler Moore found great success with a different kind of show in The Mary Tyler Moore Show. That one would go on to become a classic in its own right. CBS didn't want the show to end and continued to run the reruns for another four years before offering them to syndication where they continue to be a hit. Now that final season of classic episodes is available on high-definition Blu-ray for the very first time.
When one thinks of The Dick Van Dyke Show it's hard not to think of its star Dick Van Dyke. After all, it's his name on the opening credits, and he does play the lead character in this groundbreaking television comedy. There's little question that the show became a wonderful vehicle for his many comedic talents. But the genius behind the show wasn't really Dick Van Dyke at all. It was Carl Reiner (yes, Meathead's father) who was the true brains behind the show.
Reiner was a popular comedy writer in the early days of television. He made his name with Sid Caesar, writing for the very popular Your Show Of Shows. During that time he had been inundated with ideas for his own show. He wasn't happy with any of them and decided to write his own. The result was Head Of The Family. It starred Reiner as Rob Petrie, a television comedy writer living in the New York suburbs of New Rochelle. In a break from traditional sit-com style, he told his stories both at home and at the office. We got to see Rob with his fellow writers and with his wife and neighbors. If any of this sounds rather familiar…it should. It was a clever idea, but it stank up the ratings and was soon dropped.
It was Sheldon Leonard who approached Reiner with an interesting concept. He thought the show idea was wonderful; it just shouldn't star Carl Reiner in the lead role. He thought that Reiner should write the show and recast it. Reiner resisted, often saying in interviews he wasn't too keen on the idea of failing twice with the same material. Fortunately for television history he was persuaded to go along with the idea. The result was far from the ratings bomb of Head Of The Family. The result was one of the most popular television comedies in history. The result was The Dick Van Dyke Show.
The series starred Dick Van Dyke as Rob Petrie. He was the head writer of the fictional Alan Brady Show. Carl Reiner would take the part of the rarely-viewed Alan Brady. Rob's fellow writers included Sally, played by Rose Marie. Sally was forever looking for a good man and had a rather cynical outlook on love and life. The third writer was Buddy, played by Morey Amsterdam. Buddy was stuck in the 40's and 50's, still wanting to tell the old vaudeville jokes. He liked to make fun of anyone and everything, but his favorite target for sarcasm was Mel, played by Richard Deacon. Mel was the balding producer of the show and Alan Brady's brother-in-law. He took abuse from both sides and had the thankless job of acting as a liaison between Brady and the writing staff.
At home Rob had a wife named Laura, played by Mary Tyler Moore. Moore was an unknown actress at the time and got the job when Danny Thomas remembered her from an earlier audition. She once auditioned to play his daughter on his show but was turned down. The story goes that she didn't have the nose for the job. He remembered her, however, and she became Laura. They had a son named Richie, played by Larry Mathews. The home life also included neighbors Millie (Guilbert) and Jerry Helper, played by Jerry Paris who also directed the majority of the episodes.
Stories could come from either the home or the office. The show was also known for telling many flashback episodes. These often involved Rob's early Army life or his courtship of Laura. Any little thing could be a catalyst to a flashback story.
These little items would lead to Rob mentioning that there was a story behind the item and his friends insisting he tell it. The next thing you know we're at a different place or time in the show's mythology. One of those episodes was No Rice At My Wedding. Early in their relationship Laura was a raffle prize, and she ends up falling for the guy who won a date with her. Obviously, we already knew who she would pick but it was certainly an interesting addition to the back-story. Body And Sol recounts Rob's days as an Army unit boxing champ. Remember The Alimony recalls the couple's trip to Mexico where they almost end up getting a cheap quickie divorce, the papers becoming an interesting souvenir.
The show produced some of the most memorable episodes in television history. The most famous might be an episode that takes place in one of Rob's nightmares. He believes aliens are using walnuts to take over the world. The episode starred show producer Danny Thomas but is, unfortunately, not part of this 4th season set. Fortunately, there are some classics to be found here.
The final season of The Dick Van Dyke Show included some classic moments. Uhny Uftz is another attempt at Twilight Zone-style humor. Rob's working late when he hears a strange sound which matches the odd title. Then he sees a UFO. It all leads Rob and Buddy to the office of a mad scientist and his lab assistant who are trying to make a new top secret Christmas Toy. In Draw Me A Pear, Laura nags Rob into going to art classes with her, a decision she soon regrets. The attractive art teacher has taken a special interest in Rob that leads to "private" lessons. Odd But True was another classic that has since taken some notice in classic television lists. Ritchie discovers that you can connect the freckles on Rob's back to make a Liberty Bell. Millie wants to enter it in the Odd But True column in the local paper. It all leads to a predictable but funny encounter in the waiting room of the Odd But True offices. Rob runs for Councilman in a two-part episode that is pretty much forgotten afterwards.
Now the classic show arrives on Blu-ray. You might not think the show can really add anything in high definition. You might not be totally wrong there, but it does look good. It's also a chance to have the show in a more modern format. It's more about status and a show deserving to be preserved in this way. I think you'll find there aren't many comedies in the history of television that deserves this honor. The Dick Van Dyke Show is one that does.
Each episode is presented in its original full frame format and in black & white. The 1080p image is arrived at with an VC-1 codec at an average 20 mbps. You're not going to get show-off quality here, to be sure. Still, the black & white benefits from the sharper image and most particularly from the strong contrast. I'm not going to try to sell you that it looks like it was made today. It still looks like it was made in 1964. But that's kind of a good thing here.
The DTS-HD Master Audio Mono is pretty much only there to serve the dialog, and that's what it does.
Special Features
Each of the three discs contains bonus features. Much of it is the extra stuff ported over from the DVD, and none of the extra stuff is really in HD.
Final Thoughts:
Here there be the final episodes of The Dick Van Dyke Show. After 50 years, the show still manages to hold our attention. While the sets, hairstyles and trappings certainly date the show, there is something timeless about the stories that could just as easily be told today. Of course, there'd be cell phones and computers to complicate the lives of our characters, but the stories wouldn't have had to change at all. The show comes full circle with Alan preparing to play Rob in a new show based on their lives, just as Carl Reiner did back when all of this got started. Could they have done it today? "If they did they'd get fantastic reception!"


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Luft- & Raumfahrt,
Industrielle Fertigung
Kawasaki Heavy Industries Ltd., a premiere manufacturer of equipment for the aerospace, energy, industrial equipment, power, rolling stock and shipping industries, uses Aras PLM as a unified service platform to streamline new product development and optimize costs.
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Find Out More
Responding to rapid changes in the business environment and accommodating unique processes across many different business units, was the goal of Kawasaki Heavy Industries' PLM journey. With 35,000 employees on six continents and over $14 billion in annual revenue, the company serves a global customer base in dynamically changing markets. This presentation will discuss how KHI achieved flexibility, agility and sustainability for future disruptive innovation with a unified digital platform as the backbone of their entire value chain.
Learn how Kawasaki Heavy Industries approaches improved collaboration across engineering disciplines and greater efficiencies in product development.
Kawasaki Robotics Builds Global Platform for Enterprise Engineering Management System with the Aras PLM Platform
As a pioneer in industrial robot manufacturing, the Kawasaki Heavy Industries' Robot Business Division (Kawasaki Robotics) supplies a large number of robots for welding, assembly and handling, painting, and palletizing to various industries, including the automotive industry and the electrical and electronics industries. Following the requirement to manage increasing 3D engineering data effectively, they began to shift from the legacy system to Aras Innovator more expansion usage.


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How do you feel about internet promotion? Are you the type to make the most of it and learn everything you can to push your business forward? If you haven't done the research, you should. There are no shortage of resources available that will tell you everything you need to know about internet marketing. Where should you begin? Once you figure that out, use the tips in this article to get started.
If you want to get a higher page ranking create a sale! If the deal you offer is good enough, consumer deals sites will offer links to your website. This is roughly the equivalent of generating profits through the sale of loss leader merchandise.
Try and implement links to your website for every possible signature. If you post in a forum, you can usually link to your site right in your signature, which will make it appear with every post you make. For your emails, set up an automatic signature that also includes your website link. This will spread word about your business far and wide, and it could have positive SEO consequences, too. The link should include some interesting text that prompts the viewer to visit your site.
Take into consideration the different methods available for advertising your website. There are many options for free and low-cost ad techniques, such as on a blog or your social networking site. You can attract visitors to your website in many different ways. Creativity is the key to attracting people.
Including a FAQ can be a helpful way to advertise the products you sell or the services you offer. For common questions, share a thoughtful answer. Write the questions so that you will have the opportunity to mention your products in the answer without making it look too much like product placement.
To increase your ad clicks, place an image on your page that, when clicked, leads to a page that describes the item you are advertising or selling. The image can use lettering that matches your article's font and be placed at the article's end. This way, your ad won't even look like one.
In order to increase your income, you must increase the number of subscribers to your site. A split test, where you show different versions of a website to different persons, can help you determine what approaches are most effective. Then, you will be able to infer which version helped get the most subscribers.
To earn more cash you need additional subscribers. Split testing is an effective way to determine best methods since it offers different web pages to different groups. You then decide which version is best by looking at how many people subscribed.
The first thing you should do after you decide on an Affiliate marketing plan is to begin experimenting with different strategies. Do you have the tools necessary that you can apply to your own business? Do you want to improve your plan smartly and properly? If you feel sure of what you just learned, you can be on your way to progress.


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Spend your last $20 on bae this weekend with these budget-friendly date ideas.
#1 – Put $20 in the tank and hit the road. You don't have to drive out of town. Ride around in neighborhoods to check out mansions and other jaw dropping properties. It will inspire the two of you (if nothing else).
#2 – Visit a Farmers Market. I've never visited one that didn't have a great vibe. Plus, there's more to it than shopping for fruits & veggies. Lots of vendors usually offer samples and its actually a fun time.
#3 – Invite your favorite couple over and play a ol' school game. Advise them its B.Y.OB.
#4 – Pack a picnic basket and head out to the park. Don't forget the bubbly! 🍾
#5 – Start your day off with an early morning workout and follow it with coffee and light breakfast.
#6 – Dress up and head to an art museum. If you look ahead, you will find some that have no entry fee.
#7 – Create a playlist that makes you move. Then, you can spend the morning dancing around and going through old clothes in your closet and drawers. Decide on what to keep and what to give to away. You two can spend the $20 on lunch after dropping off your donation.
#8 – Pamper eachother with at-home spa treatments. You will find inexpensive single size packets of different facial scrubs, foot soaks, masks and more at a beauty supply or drug store.
#9 – Tour your city. Living there doesn't mean you've seen everything. Make a list of free things to see in your city; landmarks, wall art, parks, etc. Then go visit!
#10 – Watch eachothers all-time favorite movies. Spend the $20 on movie snacks.
#11 – You might be surprised to see how romantic it is to lounge by the pool with good music playing.
#12 – Find a new recipe. After you have shopped for all of the needed items; assign a chef and sous chef. Bon Appetit!
#13 – Go to the grocery store or candy store to buy various candies, fruits, etc. Take turns blindfolding eachother, feed them and they have to correctly guess what they are tasting. (Recreate the scene in the movie; 9 1/2 Weeks)
#14 – Have a lip sync battle…costume and all. You can find song lyrics online.
Which one sounds like your kind of date? Have a great weekend bombshells!
Stay Fearless 💋


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This Buzzaround LT scooter is the smallest, lightest, and most portable Buzzaround scooter, however, it has a weight capacity of 300 lbs. and increased foot room. The new Buzz LT also has a charger port in the delta tiller, a new hard plastic rugged basket, updated black wheels and a plush, padded seat. Additionally, the Buzz LT comes with a lifetime warranty on the frame, a two-year warranty on the drive train and electronics, and comes standard with a one-year warranty on the batteries. Enjoy its tight indoor maneuverability and smooth outdoor use with 3″ of ground clearance!
Call us at (210) 541-8568 for price.
Click here to view all available Golden Lift Chairs and Scooters available @ 20% off the suggested retail price. Call us at (210) 541-8568 for details or to place your order.


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Mission and Faith
Our Mission
To support and strengthen each other in living our shared Catholic Faith
--St. Joseph's Mission Statement
St. Joseph's Catholic Community of Grand Rapids is a vibrant faith community located in the heart of the land of Pines and Mines in northern Minnesota. The 1,300 families and individual members participate in a variety of parish and community activities. The goal of this site is to help you learn more about us, your faith, and the Grand Rapids area. Please visit us often to view updates!
Generations of Faith
Generations of Faith
No matter the age, our parish community embraces and serves everyone
when we join together in sharing the importance of Catholic faith in our lives…
Our New Education Center opened Fall--2011! Learn more about how you can be part of this exciting project by offering your time, talent or treasure!
Please email us at: [email protected] or 'Donate Now' to the retirement of our mortgage by clicking here!
Stewardship-- 'We make a living by what we get; we make a life by what we give.'
Mortgage: We owe just under $1.5M on the mortgage for the building of the new education center. The official campaign ended in November of 2014. Realizing that a certain amount of giving fatigue has set in [The parish has been in "Capital Campaign Mode" for about 15 years], we have secured long term financing for the mortgage balance. We have refinanced our mortgage with a fixed interest rate for 10 years! We are hoping that this move, along with the continued support by you, we will be able to cash flow our $10,000 monthly mortgage payments by filling this bucket. We have set our mortgage payment goal at $15,000 per month -- offering an additional $5,000 per month to principal. Long term will save us nearly $800,000 over the course of the loan!
UCA: This is the annual contribution that all parishes are required to send to the Diocese of Duluth. If our parish is unable to collect the entire assessment we do NOT have the option to not pay the rest! When everyone makes an effort to offer some for the 'UCA bucket' we will not have to dip into operations to pay this assessment each December.
Operations: This is the income we receive by your generosity in envelope and plate giving, and now 'Automatic Giving'. This is the main income stream that supports our parish operations [heat, lights, supplies, wages and maintenance]. Learn more about Automatic Giving by clicking HERE and follow the simple and easy directions for this safe giving opportunity. By using this convenient and safe online giving tool, you are able to set up recurring gifts to all 3 buckets offering our parish a stable stream of income for planning & budgeting.
Thank you for your generosity!
It is not a matter that all give equal contributions, but equal sacrifice.
You are invited to learn more about our parish finances year ending 6/30/19. Click HERE to view our 2018-19 (Fiscal Year: July 1, 2018 - June 30, 2019) Annual Report.
We plan for generations we may never know....
and plant trees under whose shade we may never sit. ~Glenmary Sisters


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A solid sterling silver open hole hangs from an 18-inch strand of these 7mm cultured freshwater pearls inlayed with cubic zirconium faceted stones that are separated by silver plated and crystal rondels. Available in white or champagne.
Lead time on orders placed is 7-10 days. Items are shipped first class unless specified. All pieces are sent insured.
International orders are sent first class USPS. If you are placing an international order, please include your phone number as that helps with customs!
Please contact me if you would like a different shipping option.
Pieces may be delivered up to two weeks from placing an order, depending on stock. Please contact me for a delivery estimate.
Just contact me within: 14 days of delivery
Ship items back to me within: 30 days of delivery
But please contact me if you have any problems with your order.
Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
My jewelry is guaranteed. If anything is wrong or breaks in five years, I will replace it. If you get/give it as a gift and aren't happy with that choice, send it back and you can exchange it.


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Only slightly more than half (54%) of UK fleets said that they knew about tax changes affecting company cars and cash allowances which were introduced by the Government in April, according to new research.
Awareness is very much dependent on fleet size. While 77% of larger fleets (more than 50 vehicles) said they were aware, this drops to 44% of medium fleets (10-49 vehicles) and 35% of smaller fleets (1-9 vehicles).
These findings come from the 2017 edition of Arval's long-established Corporate Vehicle Observatory Barometer, research which covers 3,847 fleets.
The tax changes mean that employees who are given a choice of a company car or a cash allowance will now be taxed on the higher of the two, no matter which option they choose.
The research shows that 14% of all fleets offer a cash allowance option to all drivers while a further 21% offer it to some. Furthermore, 3% of companies offer only a cash allowance without a company car alternative.
Shaun Sadlier, Head of Arval's Corporate Vehicle Observatory in the UK, said: "Given that getting on for 40% of fleets that took part in the survey offer some kind of cash allowance option to at least some of their drivers, the lack of awareness across the sector is troubling.
"It could be that some employees find that their net pay is below the figure they anticipated in the months to come, without any warning given, as a result of the taxation changes and employers have a responsibility to signpost that this is happening.
"Specifically, there seems to be a very low level of awareness among the smallest fleets and it could be that, as an industry, we need to step up our efforts to educate employers operating fleets in this segment."


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Help us get to over 4,000 biographies in 2018.
If you know of a past magician not listed in MagicPedia, start a New Biography for them or Email us your suggestion.
Deck switch
From Magicpedia, the free online encyclopedia for magicians by magicians.
A Deck switch is the secret substitution of one pack of playing cards for another. Often used to switch in or out a Mechanical Deck or Stacked Deck (also known as "cold decking").
- Substitution des jeux debout ou sur table, page 220 in Les Secrets de la prestidigitation et de la magie by Jean Eugène Robert-Houdin (1868). Translated in The Secrets of Conjuring and Magic by Prof. Hoffmann (1878).
- Joker Deck Switch by Mel Brown in MUM, Vol. 48, no. 3, August 1958, page 96.
- The Genii Session: How to Switch a Deck While Standing by Roberto Giobbi in Genii 2009 September
- Sleightless Switches by Ron Bauer in The Rainbow Deck by Randy Wakeman & Friends (1995, pp. 41-42).
- Methods for Switching Decks by Jack Potter, Potters Bar in The Linking Ring, Vol. 32 no. 11, January 1953, page 47.
- 25 Methods For Switching Decks by Floyd D. Brown (1943)
- The Art of Switching Decks by Roberto Giobbi (2013)


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HBO disappointed some fans when announcing earlier this week the first two episodes of "Game of Thrones" Season 8 would clock in under two hours. The season premiere, directed by "The Rains of Castamere" helmer David Nutter, will run 54 minutes, while the second episode, also directed by Nutter, will be slightly longer at 58 minutes. Rumor had it every episode of the show's final season would be feature length, but that's not the case. Fortunately, the remaining episodes in Season 8 will all run well over 60 minutes.
In a press release, HBO has provided the estimated runtimes for all six episodes of "Game of Thrones" Season 8. The longest episode of the season will be the fourth, directed by Miguel Sapochnik. None of the episodes have titles, but the fourth will run one hour and 22 minutes. Sapochnik is also directing the penultimate episode of the series, which will run one hour and 20 minutes. That runtime will be matched by the series finale, directed by "Game of Thrones" showrunners David Benioff and D. B. Weiss.
The Emmys announced this year it considers projects over 75 minutes to be a feature film and therefore eligible for its Outstanding Television Movie prize. In terms of theaters, most exhibitors consider 80 minutes the benchmark for playing a theatrical release. The Academy mandates films must be longer than 40 minutes in order qualify for feature-length categories.
The complete list of "Game of Thrones" Season 8 runtimes is below. HBO has stressed these are estimated runtimes for now, so the final releases could run shortly longer or shorter than what is listed. The final season begins Sunday, April 14 on HBO.
Season 8, episode 1
Debut date: SUNDAY, APRIL 14 at 9:00 p.m. (ET/PT)
Estimated running time: 0:54
Season 8, episode 2
Debut date: SUNDAY, APRIL 21 at 9:00 p.m. (ET/PT)
Estimated running time: 0:58
Season 8, episode 3
Debut date: SUNDAY, APRIL 28 at 9:00 p.m. (ET/PT)
Estimated running time: 1:22
Season 8, episode 4
Debut date: SUNDAY, MAY 5 at 9:00 p.m. (ET/PT)
Estimated running time: 1:18
Season 8, episode 5
Debut date: SUNDAY, MAY 12 at 9:00 p.m. (ET/PT)
Estimated running time: 1:20
Season 8, episode 6
Debut date: SUNDAY, MAY 19 at 9:00 p.m. (ET/PT)
Estimated running time: 1:20
Sign Up: Stay on top of the latest breaking film and TV news! Sign up for our Email Newsletters here.


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All Family Law FAQ's | NJ Domestic Violence FAQ's
Q) Who are the victims of domestic violence?
A) Generally, you may be a victim of domestic violence if you have one of the following relationships with the offender: marriage, separation, divorced, living together in the same household in the present or past, a person whom the victim dated, or a person with whom you share a common child or anticipated common child.
Next > What is a restraining order?


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You know how I like to take a "serious" look at food TV every once in a while. That's a product of nearly six straight years of academic training in the social sciences. And, yes, there are two degrees involved...I wasn't on the Bluto Blutarsky plan.
And so I'd like to take a moment to point you toward an article about an academic conference, the 76th Congress of the Humanities and Social Sciences, taking place this week in Canada. Among the many topics covered at the conference will be food and popular culture. One paper, written by a Ryerson University (Ned Ryerseon?!?) grad student Sarah Kornik, examines one of our favorite topics, Sandra Lee.
Still, she argues in her paper Nostalgia: Eating the American Dream, there is inherent nostalgia in the host's name, with a reference to Sara Lee products: "Like the show itself, the name suggests the nostalgia for home and comfort through baked goods while retaining a processed presence."
But some of these homecooking claims may be no more than an illusion, says Ms. Kornik, who has been watching the Food Network since she was 13. She offers the example of Semi-Homemade with Sandra Lee, which is purported to be a home-cooking show.
The problem, Ms. Kornik says, is that the show features many recipes that recommend certain store-bought items and as a result it is transformed into "a half-hour advertisement for the packaged products incorporated into the recipes."
Ouch! That's pretty harsh language from someone in a field where they usually deal in coefficients of imbalance and regression analyses. Usually we just make fun of her for using Duncan Hines frosting. Maybe that's why we don't have our Ph.D.
The nostalgia angle is certainly a big part of the allure of these shows, and in particular the appeal of folks like Paula Deen, Ina Garten and Lidia Bastianich, who don't fit the typical "television" profile as much as they embody the maternal provider that we all wish would keep cooking for us. We'll probably have a lot more to say on this topic if we can track down the paper on the InterGoogle.
Yippee...time for another TVFF Quiz: The two comedy movie references in the first two paragraphs have something in common with one another. What are the two movies and what is their connection? As always, the first person with the answer in the comments will win themselves the envy of TVFF Nation by being mentioned in a post next week. In other words: Sometimes winning is its own reward.
Labels: Sandra Lee
Surreal moment du jour: I was watching Fox tonight and they had a commercial for Hell's Kitchen. At the end of the spot, a voice over said, "Viewer Discretion is Advised." Correct me if I'm wrong, but isn't this a cooking show?
Labels: Crumbs
The folks at the Food Network have apparently concluded that you have slept off your cookout lethargy and are ready to get geared up for the debut of the third edition of The Next Food Network Star. How do I know they're getting serious about it?
One word: Tuschman.
"We're looking for a combination of culinary chops, star power, and the ability to handle the pressures of intense television production, and that's difficult to find in any one person," said Bob Tuschman, Senior Vice President, Programming and Production. "This season, the finalists are exceptionally talented. Frankly, we put them through the ringer to find out who really deserved to join our pantheon of stars."
That's right, they're bringing out the big guns. And you know they're going to need it when you consider who they're going up against.
Yep, the two-hour premiere begins this coming Sunday at 9:00 p.m. Eastern, which means I'll be catching it on tape or via a rebroadcast due to my Sopranos loyalty. Of course, they'll be done in a few weeks and I'll be able to tune in more regularly. My sleep pattern will greatly appreciate this.
Labels: The Next Food Network Star
Or is it month? Maybe it just feels that way...
After a weekend of "Grillin' & Chillin'," I've come to two realizations:
1. There is only so much "Grillin'" a person can watch before they're completely turned off to the idea of grilled food. I reached that point some time Sunday afternoon.
2. Any dish that is plated "family style" on Emeril Live is guaranteed to be an abomination. There was something that involved grilled radicchio (I think), steak, a pile of arugula and twelve shavings of Parmesan cheese (spread over a grand total of three square inches...can't he spread them out?!?!).
Why am I so grumpy lately? I promise I'll be back to my old, chipper self later today.
Labels: Food Network
I know I'm supposed to be in a good mood. It's Friday, this is a long holiday weekend, TVFF HQ's pool is opening up tomorrow and I'm swinging by Triumph for a beer after work today, so there's no reason for me to be angry. And yet I am. Why is that?
Sandra Lee.
More specifically, it is this recipe which nearly sent me into convulsions.
Now, I'm not really sure why this one got to me. I think we've all seen enough of the "curtains of many colors" and the belief that "cocktail" deserves a full course on the menu to know what we're getting. And the 70/30 thing offends many a sensibility, but it does let me put chopped leftover cilantro on my Taco Bell Chalupa and pretend that I'm somehow making a meal that is "semi-homemade."
I was trying to figure out how you could "semi-homemake" what looked like a pretty tasty dish: Bacon and Scallion Potato Salad with Balsamic Dressing. I don't really consider using jarred mayo as a "cheat," so where was the 70% store bought going to come in? There it is, in the ingredients list -- "One 16-ounce package precooked rosemary and garlic potatoes."
Fine. Whatever. I happen to take a bit of pride in the fact that, when I make potatoes, they're pretty good. I usually roast them with garlic, rosemary and duck fat and they're in the oven for the better part of an hour (after blanching them first), but I understand that this is going "above and beyond" what most people would do. Am I thrilled about the precooked potatoes? No, but I suppose I could live with it.
What set me off was the first step of the preparation:
Place potatoes in a microwave-safe bowl. Cover with plastic wrap; microwave on high setting (100 percent power) for 5 to 7 minutes.
Why the hell did I just buy precooked potatoes?
I know what you're thinking: "Hey, TVFF, there's nothing tastier than a warm potato salad!"
An excellent point, and one reinforced by the recipe's contention that you can "[s]erve warm or chilled," but seven minutes on high does not constitute "taking the chill off." You're cooking the precooked potatoes.
Oh, yeah, and the pre-chopped garlic drives me nuts. Just suck it up and use the real stuff.
That's it...I feel better. Thanks for listening.
Labels: Sandra Lee
I'd have posted this earlier, but I'm still recovering form last night's season finale of Lost.
Dan over at The Hungover Gourmet must be reading my mind!
I was just thinking about the Fox sitcom Kitchen Confidential the other day and was wondering when it would be coming out on DVD. Well, I can wonder no longer.
Dan points out that the "underrated" show is out on DVD and certainly worth checking out if you missed it the first time around. While I'm not sure if it's worthy of purchasing, it will certainly be getting a spot on my Netflix queue, especially since the set has a few unaired episodes.
The show was certainly edgy for network television and, with the exception of one or two over-the-top characters and events, it did a good job of mining the restaurant kitchen as a source of comedic situations. And Philly-born Bradley Cooper, who almost always does a great job, is a very good likable scoundrel as Jack Bourdain (name apparently changed to protect the "innocent").
Better late than never?
A big congratulations to Madeline over at Everything Rachael Ray for some great recognition! Be sure to swing by and check it out.
From the Today show: America's Test Kitchen's list of top seven kitchen essentials. A food segment without Giada? How dare they?
A look at Mario's impact on Crocs from an investing standpoint.
Labels: Crumbs
The folks at Food Network aren't the only ones looking to go high-tech with food information. AT&T announced today that they're going to be introducing exclusive content from Rachael Ray available direct to your cell phone.
The new venture is a partnership with LimeLife, who will provide the content to AT&T subscribers exclusively for the first 60 days. The service, called Rachael Ray Recipes on the Run, will include a bunch of features according to a press release from AT&T.
Delicious Recipes! Enjoy 40 new recipes every month. Consumers can browse recipes by main ingredient or category, and get cooking tips from Rachael herself. My Shopping List. Automatically add recipe ingredients to a shopping list directly on your wireless device. When more than one recipe is added, the quantities of identical ingredients will be combined. A bonus feature includes advanced interactivity that allows you to add custom ingredients and mark off items as you shop! Rachael's Quick Picks! A fun, random-recipe generator, Rachael's Quick Picks allows users to spin Rachael's EVOO (extra-virgin olive oil) bottle to get "delish!" meal inspirations. My Keepers. Mark recipes you like, and store them to your wireless phone for easy reference. Recipe Sharing. E-mail your favorite recipes from your phone to friends and family.
Fans of Rachael will likely enjoy the many features, and the "My Shopping List" aspect looks particularly neat and useful. The service will cost $2.99 a month and AT&T subscribers can order the Rachael content at the Rachael Ray page on LimeLife's site. For those of you who already have AT&T:
Here's how AT&T wireless customers can subscribe:Although I'm not a big user of my cell phone for things like this, I am surgically attached to my Blackberry. (The folks at AT&T will be happy to know that both of my devices use their service, although I'm still trying to get my rebate for the Motorola RAZR I bought.) These types of devices will allow you to get to a wide variety of content, but the formatting is often less than ideal. Companies and media outlets that customize their content and make it easier for mobile browsers to view it are demonstrating some tremendous foresight and will be reaping the benefits in the future.
Go to the Menu,
Select Cingular Mall,
Scroll down to the Shop Applications option.
Rachael Ray Recipes on the Run is located in the "Featured Picks", "New Arrivals", "Living" and "Shopping & Local" sections.
And even if you're one of those folks who scoffs at the idea of browsing the internet from you cell phone or PDA while riding a train or sitting in a park, just remember that ten years ago you probably also didn't see the point of having a cell phone with you all the time or being able read about food TV news from some goofball in New Jersey.
Labels: Rachael Ray
I am so happy to announce that early this morning, Tolan and I welcomed Hayden Florence into the world and he and his mom are doing great! What an amazing day.Tyler's site features a lot of entries about his older son, Miles, so I'm sure we'll get to hear all about little Hayden. We'll all be like cyber-aunts and uncles. It'll be nice.
Labels: Tyler Florence
You know how much we here at TVFF like us some cutting edge technology. That's mostly because, if it weren't for the Internet and blogs, we'd be standing on a street corner making smart-ass comments about Sandra Lee and the Deen Brothers. That would probably earn us a trip to the loony bin. Instead, we do it here and receive the accolades and adoration of literally tens of like-minded TV food enthusiasts.
Well, we do like it when folks start to see the value of going heavily into the online world, and we've been advocating a larger presence for the Food Network when it comes to online. We're starting to see the fruits of such a move with a whole mess of new features and marketing. One of them popped up as part of the recent move of TVFF HQ.
We hooked up the cable in the new place and it was a new carrier. The package offered by the company in my new location offered a whole heap of free (well, if you don't count the $752 cable bill every month) on-demand programming, including a number of Food Network programs. I think Mrs. TVFF did put a lock on Giada's South Beach episode, though, so that kind of sucks.
But the past day or so has brought a couple of stories, one at Multichannel News and one written by Madeline Miller (moonlighting from her Everything Rachael Ray job) that talk about a couple of new advertising and publicity techniques currently being used.
Madeline runs with the story of how all of the contestants on this season's The Next Food Network Star have spiffy new MySpace pages, complete with images and videos. Frankly, MySpace makes me run for the hills with the terrible custom designs (I'm quickly becoming a Facebook addict, though), but the kids like it and media outlets have been getting into it in a big way. If you want to check out the contestants, swing by Madeline's article.
OK...that's weird. Remember my post about coincidences yesterday? As I was typing the last paragraph, my shuffling iPod landed on Earth, Wind & Fire's Shining Star, which was used as in the commercials for The Next Food Network Star. Coincidence, or proof that the big man upstairs is a TVFF reader? You decide.
Anyway, the Multichannel News piece goes into a bit of depth on some of the Network's other projects, and the fact that they're partnering with a number of organizations, including those as diverse as the NBA and Disney/Pixar. Ask any marketer and they'll tell you that it's becoming increasingly difficult to reach an audience, particularly using the "old" media like television and print advertising. And it's still up in the air as to exactly how effective some kinds of online advertising (e.g. banner ads) are, so you can expect to see more and more of this kind of "viral" marketing in the future, as companies give you something (original YouTube videos, for example) as a way to not only get you more interested in their product, but also to hopefully get you to forward that cool content to all of your friends.
Labels: Food Network, The Next Food Network Star
If you watch enough TV food programming (or any kind of programming, for that matter), you're bound to come across little coincidences. For me, it usually comes in the form of something I've never heard of before being mentioned and explained and then hearing that same thing again shortly thereafter. I'm never sure if I've actually heard of it before but never noticed (as in the case below) or if it is just a strange coincidence that the first two times I've heard of it occurred in the span of a couple of days. For some reason, this seems to happen quite a bit with Jeopardy! answers that I get wrong and then are referenced somewhere else. It's a pretty strange feeling.
Well, I had one of them this weekend. Now, for something to be mentioned by both Giada De Laurentiis and Lidia Bastianich isn't that much of a stretch, considering they're both Italian chefs. But I managed to catch the rerun (must have been daydreaming the first time) of the Giada's Weekend Getaways in South Beach and Lidia's show on the Puglia region, both of which included a burrata.
What is a burrata? Well, it's basically a sack made of cheese...with cheese inside. If you're thinking what I'm thinking ("How do I get my hands on a cheese-bag that holds more cheese?!?!"), you should know that the recommendation is that you get one that is extremely fresh. Giada got hers at a restaurant called Casa Tua, which is apparently is Italian for "hard to find because we don't have signage." Lidia recommends one actually made in Puglia.
Her son, Joe (who is MUCH more knowledgeable than some second-generation food TV personalities we could mention...) made an excellent point in relation to these water balloons of creamy goodness. He contends that the one factor that has changed the way we eat more than anything else has been the ability to transport fresh food quickly thanks to overnight and air shipping. It is the availability of these authentic ingredients that makes all the difference, and the ability to actually get those types of (particularly fresh) ingredients at your local store -- no matter where you are -- has improved dramatically in recent years. Lidia herself mentions having to make puttanesca with black olives from a can when she started her restaurant. Yuck.
Anyway, just thought that was interesting. Your food déjà vu experiences and strange coincidences are, as always, welcome in the comments below.
Labels: Giada De Laurentiis, Lidia Bastianich
Looks like we missed a good one by not making an effort to get into Manhattan for the Borders appearance of Marco Pierre White. It wasn't that White's appearance has us regretting it...it's the fact that Mario Batali and Anthony Bourdain showed up. Grub Street, the fantastic food blog from New York Magazine, got them to sit down and chat. And chat they did...
Be sure to check this out for their thoughts on Top Chef contestant Marcel Vigneron's penchant for borrowing heavily from Wylie Dufresne (they don't approve) and their estimation of food bloggers (I'm sure they'd both love TV Food Fan!).
New Jersey readers will also get a kick out of Mario taking a bit of a swipe at The Mall at Short Hills. I've never been there, so I'm not sure if it's deserving of his dismissive comment. The only thing I know about it is that, when Mrs. TVFF goes there, she always returns with three new pairs of shoes and a dress. For that reason alone, I'm not a fan.
Labels: Anthony Bourdain, Mario Batali, Top Chef
One of the really fun thing about running this site and scouring the InterGoogle for stories about famous chefs and food television is the excitement that surrounds a Food Network appearance for a local restaurant owner. I see it quite often with stories in papers local papers announcing the fact that some food TV personality will be profiling a hometown favorite. Think of the kinds of places that Alton Brown visited during his Feasting on Asphalt journeys and you'll know the kinds of folks I'm talking about.
These are entrepreneurs who could never even dream of paying for the kind of national exposure they get from an appearance on FN. That kind of plug would probably get them all kinds of visits from customers in the surrounding area. And in this day and age, even small places may have a website and mail-order operation going, so it could even be a gateway to something bigger.
The major regret of my recent business trip to Atlanta was that I didn't get a chance to track down some good, authentic Southern bar-b-que. I've been kicking myself ever since, and then I got an e-mail from the folks at Neely's Bar-B-Que announcing their appearance on Paula Deen's show:
Paula Deen, the queen of Southern cuisine says you have to pick a side, fried or barbecued, when it comes to southern cooking. Deen invited Memphis restaurateur of the year, Patrick Neely, co-owner of Neely's Bar-B-Que and his family to her show, "Paula's Party" to cook their favorite barbecue recipes. The episode called, "Fried vs. BBQ" will air on Friday, June 1 at 8 p.m., CDT on Food Network.
Patrick and his wife, Gina, Patrick's two brothers, Anthony and Mark along with their mother, Lorine joined Deen and her two sons, Jamie and Bobby for the episode. The show features several Neely's Bar-B-Que recipes such as barbecue spaghetti and pork ribs. "It was a big party in Savannah, when we filmed the show with Paula," said Patrick. "She really enjoyed the different Neely's recipes that truly reflect Memphis barbecue."
This will actually be the second time that Neely's will be featured on FN, and their second time on the Network with a member of the Deen family. They were featured in an episode of Road Tasted last year.
See, now wasn't that a happy little story to cap off the week?
Labels: Paula Deen
You know you're famous when they name a shoe after you. First it was a certain basketball player from Chicago with his "Air Jordans." Now, you'll be able to emulate your favorite redheaded Italian chef with his "Bistro" clog.
That's right. On the same day that Mario's alma mater Rutgers unleashed another year's worth of graduates on an unsuspecting nation (I can kid...I have an RU diploma!), Crocs, Inc., issued a release trumpeting the arrival of the Batali-endorsed Bistro, which is debuting at the Crocs booth at the National Restaurant Association Show in Chicago.
So, what's so special of this model that has Mario singing it's praises?
Batali is especially fond of the new Bistro shoe because it offers high comfort to workers in the restaurant and food service industry, while it is specially designed to meet workplace standards with a closed heel. In addition to its special slip-resistant design, the shoe also features a thicker metatarsal area to help protect the top of the foot, as well as a supportive arch and foot bed circulation nubs to ensure all-day comfort. The exclusive Croslite™ material conforms to the foot creating a custom fit and the added looseness allows the foot to bend and expand naturally to reduce fatigue. All of the new models are odor- and bacteria-resistant and can be simply sterilized in clean water and bleach.
The price-point for the new model seems to be a bit higher than other lines, but I'm guessing you're laying out a few more bucks for the Batali tie-in and the enhanced features. And the fact that it's aimed more at the professional means that they're more likely to see those features as an occupational necessity. Oh, and they come in a couple of groovy colors:
The Bistro (MSRP: $39.99) will be available in Mario Batali's signature orange color, as well as in black, chocolate, navy, red, and white. The Bistro will be available to retailers in late summer 2007 in women's sizes 6-12 and men's sizes 4-13.Wait...who wears a men's size 4? Those will apparently be shipped to a restaurant kitchen somewhere in Oz.
Labels: Mario Batali
You'll be happy to know (or maybe not, you probably don't really care) that my Google "problems," which had been preventing TVFF from showing up in Google search results, seem to be fixed. As you can imagine, we get quite a few people who stumble upon the site thanks to a search on a TV food related topic, so hopefully this will get us back in the right direction when it comes to building this community.
Of course, people don't have to just stumble up on TVFF. They could...I don't know...receive an e-mail from you, a loyal reader, telling them how they should check it out, too.
Labels: Crumbs
Who are we kidding? Nobody actually roots for a particular contestant on Hell's Kitchen. The only thing we root for is a psychotic break followed by a cleaver attack.
But, since I'm sure they'd just edit out any of the really good violence, I suppose we'll have to be content with the actual competition. And Reality TV World has the latest news on the upcoming season of the Gordon Ramsay starrer, presenting a full run-down of the twelve competitors who will face off with each other (and the feisty redhead) in the third iteration of the Fox reality/competition program.
The twelve contestants who will be competing on Hell's Kitchen 3 are:
- Aaron, a 48-year-old retirement home chef from Palos Verdes, CA
- Brad, a 25-year-old sous chef from Scottsdale, AZ
- Eddie, a 28-year-old grill cook from Atlanta, GA
- Josh, a 26-year-old junior sous chef from Miami Beach, FL
- Rock, a 30-year-old executive chef from Spotsylvania, VA
- Vinnie, a 29-year-old night club chef from Milltown, NJ
- Bonnie, a 26-year-old nanny/personal chef from Los Angeles, CA
- Jen, a 26-year-old pastry chef from Hazelton, PA
- Joanna, a 22-year-old chef's assistant from Detroit, MI
- Julia, a 28-year-old short-order cook from Atlanta, GA
- Melissa, a 29-year-old line cook from New York, NY
- Tiffany, a 27-year-old kitchen manager from Scottsdale, AZ
So, it looks like we have the requisite "old guy" (Aaron), but I'm not seeing the "non-food service professional" this year. It was always fun to watch Ramsay berate someone who has now clue how to operate in a professional kitchen, but it was also a nice bone to throw to all of us armchair cooks who secretly harbor dreams of making it happen some day. He/she will be sorely missed.
But I do have to go with Vinnie, the 29 year old "night club chef" from Milltown, NJ, which is just a hop, skip and jump from TVFF's branch office. I'm still not sure what a "night club chef" is (perhaps he's able to cook despite deafening techno music?), and with a name like Vinnie, there is some meat-head potential, so I do reserve the right to jump off the Vinnie bandwagon. But I do have to give a fellow Garden Stater the benefit of the doubt.
Just a reminder: The new season starts on June 4th.
Labels: Gordon Ramsay, Hell's Kitchen
Usually, I like to devote a lot of time to any reviews that I write, giving the programs the serious thought and contemplation that they deserve. This is not one of those times.
You all know that we recently moved into the new TVFF HQ. Of course, there is no shortage of work to be done on the new facilities (mastering my circular saw technique on shelves and hanging bathroom hardware, in case you were wondering how I spent my weekend). So this has meant that TV viewing time has been at a premium. But I do watch when I can, as it's a nice rest from the seemingly endless amount of work that needs to be done.
And for some odd reason, when I do manage to get a few minutes during a Saturday or Sunday afternoon, I keep managing to drop in on the last ten minutes of episodes of Chef's Story on my local PBS station (supported by viewers like you!). I mentioned this program a while back, at which time I jokingly called Inside the Chef's Studio for its seeming likeness to the the Bravo program Inside the Actor's Studio.
What I have caught of the actual interviews between host Dorothy Hamilton and the three chef's I've seen (Bastianich, Bourdain and Flay) has certainly been reminiscent of the interplay between Actor's host James Lipton and his thespian guests, although without all of the gushing and effusive praise. But, just as you get ready for the "Bernard Pivot Questionnaire" and Q&A on Chef's Story, they instead take you into the kitchen.
Cool, right? Well...
It's certainly great to see the chefs in their element. It's a straightforward preparation of a dish and each of the ones I've seen do a pretty good job of walking the viewer through it. Of course, they all have considerable TV experience, so their effectiveness is no surprise. Bourdain goes through duck confit, and just barely disguises his belief that a trained chimp could make the dish. He gets a good response from the crowd of culinary students when he explains that he wouldn't use his own knives to take the ends off of the leg bones.
But the problem is that Bourdain's audience response is the exception rather than the norm in these pieces. It's not a masterclass in the sense that people are calling out questions or asking to have techniques demonstrated more explicitly. There's just no give-and-take with the students and it feels like a big missed opportunity.
Ahhh....of course, you can order the DVD of the episode, which does include all of the extra goodies (including, I believe, a full Q&A). Since this is a PBS show, and we know how much it's costing you to watch it, we won't begrudge them trying to make a buck or two. But giving a little more to the viewing audience would have been nice.
Anyone else watching this more regularly than me? Love it?/Like it?/Hate it? Let us know!
Labels: Chef's Story
Sorry for a title that maybe three of you will actually get. If you want in on the joke, go here.
It looks like the pie-in-the-sky dreams of Food Network celebrities in DUMBO aren't the only thing to keep NYC-area foodies excited these days. There are considerably more definite plans for a big food personality shindig happening not too far from Gotham. Foxwoods Resort & Casino, located in Connecticut about two and a half hours outside New York City, will be hosting the Foxwoods Food & Wine Festival on September 14-16, 2007.
The weekend looks jam-packed with events, which you can apparently attend by purchasing individual tickets as well as tickets for the whole weekend. Tickets for the full weekend for you and your special someone will cost you $1,025, so unless TVFF hits the lottery, I'll be doing something else that weekend. Of course, there is a Celebrity Chef Poker Tournament which is open to the public, but it's unlikely that would be sufficient to get me in a car four hours each way.
So, who will be there? According to an article in the Norwich Bulletin:
Food Network stars Giada De Laurentiis and Dave Lieberman, as well as "Lidia's Italian-American Kitchen" host Lidia Bastianich and "Simply Ming" host Ming Tsai will all be on hand for the event, the casino announced Tuesday.
You can see the full run-down of food personalities here. You'll want to check out that page (1) for the particularly saucy headshot of Giada and (2) for the THICK LINE right below Giada, Dave, Lidia and Ming and before the listings for all of the other chefs who will be part of the event. I'm sure they didn't mean any disrespect by it, but I think you're sending a pretty obvious message by putting that line there: "Don't bother reading any further...you won't know any of the people below." Ouch. Wasn't it enough to put the "beautiful people" at the top?
Anywho, everyone (him, her...but not me, sigh) who goes to these sort of confabs always seems to have a good time. Plus, you can get in a little gambling and maybe win your admission price back. Or you can stumble down to the gaming floor after a night of wine and spirits tasting, which might not be the best gambling strategy.
Those Tyler Florence spots aren't the only commercials running seemingly non-stop on my TV these days. There's also one from my favorite donuts chain that had a food TV tie-in. But the question is whether you're seeing it, too.
There was a post a while back about Rachael Ray signing on as spokeswoman for Dunkin' Donuts, purveyors of a wide variety of donuts and breakfast sandwiches that hold a paralyzing grip on me. I could eat a bacon, egg and cheese on a poppy bagel every day of my life if I could justify it to my cholesterol. But, alas, all things in moderation.
So they've been running the commercials for the past week or so and they feature an on-the-go Rachael stopping by her local DD to pick up some coffee. The "new guy" working at the store gets introduced to her when she makes her sudden (and speedy) entrance. It's pretty cute, and not terribly surprising that they have a creative spot since their last campaign was pretty good, too. Here is the press release announcing the new commercial.
Created by Hill Holiday of Boston, Massachusetts, the new $40 million multi-channel marketing campaign consists of a media mix of television, radio, print, outdoor and online spot placements. In addition, Dunkin' Donuts will augment its advertising campaign with in-store marketing and personal appearances by Ray to benefit the brand. The campaign reflects the company's "America Runs on Dunkin'" platform and showcases Ray on the move at a fast pace, visiting a Dunkin' Donuts store for her morning coffee and bagel.
"Rachael Ray embodies the spirit of our loyal customers," said Robert Rodriguez, Dunkin' Donuts brand president. "As an energetic self-starter,
she not only understands the benefits of a great-tasting cup of Dunkin' Donuts coffee served fast, she also counts on it to fuel her every day."
And -- whaddya know!?! -- I'm not the only one who thinks the ad is pretty good. The columnist over at the Chicago Sun-Times gave it a "B+." The campaign has also garnered a couple of mentions in other places, including this article from a paper down in Austin ("The stars at night, are big and bright..." Sorry for the Pee Wee's Big Adventure digression.) They point out in the piece that the new campaign coincides with DD's movie into the Austin market, so having a national celebrity gives them an "in" with the locals.
So, are any of you who live in "non-DD land" seeing the spots? Or is it just for those of us with a Dunkin' presence and those who will soon be getting one? Let us know.
Labels: Rachael Ray
Well, we have a winner for our little quiz from last week. "don digiovanni" knew that the "Koka Kola" mentioned in the post title is also the name of a Clash song. Actually, I'm guessing that "don digiovanni" knew how to Google "Koka Kola" and that's how he came up with the answer. What he didn't mention in his comment was the real point of the title, which is that the song includes a cynical line about advertising: "I get good advice from the advertising world." We'll go ahead and give him credit anyway.
OK, I promise my next quiz won't be related to Clash lyrics.
Labels: Crumbs
It is with tremendous shame that I admit that I've never been to one of Mario Batali's restaurants. Considering the fact that I live a one-hour train ride from four or five of them, there is really no reason for this. It might have something to do with the fact that Mrs. TVFF and I don't usually go out for a very nice Italian meal. Typically, we opt for a neighborhood Italian restaurant when we do go out, and I cook so much Italian in the house that it's not typically the cuisine of choice when stepping out on the town. Still, this is no excuse for not trying Mario.
Of course, going to one of Mario's places wouldn't guarantee that the orange clogged maestro would even be in the same time zone as you, so you're going there more for the wisdom he imparted on his staff and the menu that he initially put together for the place. Just as we said when we talked about the whole Tyler Florence/Applebee's menu, a chef with his or her name attached has a responsibility to ensure a quality product.
And so we get word on the Mario Batali-inspired frozen pasta dishes that we quickly mentioned in a Crumbs post from a month or so ago. The word? So-so.
Mario Batali wanted his new line of "Regional Recipes" frozen dinners (launched under the Progresso brand) to be as close as possible to real Italian food, which means assertive seasonings, fresh ingredients and al dente pasta.
He got it partly right. Testers who sampled the Orecchiette Pasta with Italian Sausage and Broccoli were pleasantly surprised by the heavily spiced sauce and tender-crisp broccoli,that lacked that all-too-common soggy, frozen-dinner taste and texture.
But while tender-crisp is a quality desirable for broccoli, the same cannot be said for pasta. Many pieces tasted unappetizingly undercooked.
I'm sure that Mario would not like to hear that the texture of his pasta was the dish's downfall. If Mario is taking after his mentor, Marco, someone at Progresso can expect a hot dish of risotto to the face.
As we said, it's not like Mario is slaving away over huge industrial vats of sauce. But, for the low, low price of $100,000, you can have Mario slaving over a meal for you and your friends or coworkers. Oh, and there will be a magician.
I flew to Las Vegas at Batali's invitation for a $100,000 lunch created by the world-famous chef and his long-time friends, bartender Tony Abou-Ganim and magician Billy Harris. The trio have teamed up to create an exclusive dining and entertainment service, dubbed Magic, Martinis & Mario, for - well - the kind of people who can afford a $100,000 lunch.
The burning question for me, and probably for everyone else is of course: "Exactly what is a $100,000 lunch like?"
Sadly, I can't tell you. I arrived at Batali's Enoteca San Marco with a big appetite and even bigger expectations, but the only thing I got to sink my teeth into was a pitch as to why the privileged will pony up for this exorbitant, albeit unique, experience.
I'd really like to hear about the company that takes them up on this offer. Actually, I'd like to attend the annual meeting of that company, just so I can hear a share-owner get up during the Q&A session and ask, "You paid HOW much for lunch?!?!"
So...slightly chewy pasta for ten bucks or handcrafted dishes and sawing a woman in half for ten thousand times that amount? I'll be stopping by my frozen food aisle.
Labels: Mario Batali
Enough to build her a new kitchen.
OK, maybe not. The kitchen in question will surely be used for a number of guest chefs and will host many demonstrations. But the fact that the folks at NBC poured some serious money into building a new kitchen studio sure seems to indicate that they're excited about having a regular contributor who is also a whiz in the kitchen. Of course, I'm sure they got a company discount on the GE appliances, so maybe the financial commitment wasn't too great.
Giada gave Today viewers a behind-the-scenes look at the old cooking arrangement as well as the construction of the new facility.
For years the TODAY team and chefs from around the world have whipped up amazing dishes in the show's main studio. Now, TODAY's got a whole new kitchen and TODAY contributor and chef Giada De Laurentiis was on the show to cook up a feast for the special unveiling.
Two thoughts on the video:
Labels: Giada De Laurentiis
I have advertising on the brain right now. Part of that is the trip that I was just on, which had me sitting in rooms all day with people who create and shoot commercials for a living. We talked quite a bit about the strategies behind advertising, and it was an interesting discussion.
The other reason I have been thinking about advertising is the fact that they've been running a new Applebee's/Tyler Florence commercial lately. This one features the Bruschetta Burger. The spot is pretty good because (if memory serves me correctly) he pronounces "bruschetta" correctly and, like the last bunch of Tyler/Applebee's commercials, the thing looked pretty darn tasty. Frankly, if you put pesto on anything, I'll bite.
But the appetizing burger that Tyler was preparing got me thinking. It looks good now, but how would it look on the plate at my local restaurant. I don't eat at Applebee's enough to know how well-presented their dishes are, and I know that "casual dining" chains like that do a better job with presentation than fast food joints, but my mind immediately went to this site, which made the rounds a couple of weeks ago and which you should absolutely go check out.
One of the biggest clichés in advertising is that you "sell the sizzle, not the steak." It's fitting that they should use a food metaphor because nobody is more guilty of this tactic than food and restaurant advertisers. How many times have you been excited to try a new item, only to have it come out looking nothing like the commercial or print ad?
Of course, a lot of this comes out of the advertising put out by fast food chains. They have food stylists and professional photographers shooting the ads. But you're much more likely to have Beavis & Butthead in the kitchen of these places than you are to have a Bobby Flay in-the-making.
A great chef has a couple of traits. Obviously, he or she must have a fantastic palate, a sense of creativity and a passion for the food. But they also must be able to run a kitchen in a way that ensure that the food going out to customers is prepared and plated according to exact specification. You'll just never get that at a chain fast food place and a chain casual dining restaurant will only be as good as its local staff.
But we're introducing the whole food TV aspect into the equation, and that makes it a little more interesting. Just like those advertisers, food celebrities prepare the food, but the "hero" shot is almost always a plate that has been reworked by a stylist. The exception, of course, is some of the plating monstrosities turned in by Emeril on Emeril Live. They're terrible. I'm not even joking about that.
So when a celeb lends his or her name to dishes at a chain restaurant (or to any other product, for that matter), they're opening themself up to criticism if it doesn't match the public's expectations of how it should taste or look. These dishes need to use high quality ingredients. They need to be prepared strictly according to the recipe. And they need to be presented in a way that makes the chef's involvement seem reasonable. That's a lot of trust to put into a restaurant chain, and you have to commend chefs who enter into these arrangements and then demand that kind of quality.
Anyway, that's my two cents. If any of you have tried any of these dishes or have thoughts on the matter, drop me a line or leave a comment.
FRIDAY FUN TIME: Hey, since it's the weekend, here's a little fun contest. The title of this post, "Koka Kola," is an obvious reference to the soft drink that OWNS Atlanta, the city I just visited. (Seriously, I went three days without seeing a Pepsi product.) But the funny spelling is appropriate in another way. What is it? (Hint: If you remember the last time we did one of these, that would put you on the right path.)
The winner who posts a comment or e-mails me will receive a "TVFF Gift Pack," which includes a mention in next week's Crumbs post and the grudging respect of all of your friends. Budgets are tight, people.
Labels: Tyler Florence


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These days, there are so many various ways for music marketing online that it's difficult to even know from where to start. What's worth your time, energy, and money? What isn't it? How many social media sites do you need to be active on? Do email lists still need? This complete guide will outline your options and help you determine the best approach to each aspect of your music marketing.
Online music marketing
Online music marketing revolves around engaging with your fans. Your three main goals for fan interaction should be: 1) to keep them aware of you, 2) to harden the relationship, and 3) to create super fans who will support you throughout your career. You can also browse to https://continuousmusic.com.au/courses/marketing/ for online music marketing courses.
Why are super fans so important? Well, they're the fans you can count on to come to all of your shows (and bring their friends), buy just about everything you offer and promote you through word of mouth.
Before we dive into how to market your music online, let's quickly recap the three pillars of fan engagement:
Consistency: In order to truly rise above the noise of the internet, you have to be consistent in your music marketing, in terms of both quantity and quality.
Authenticity: Communication with your fans must come from you, the artist, in your voice. You want them to feel like they're along for the ride on your music career journey.
Sustainability: There's no shortcut or quick fix for building up a solid fan base – you simply have to show up and do the work every day to sustain fan engagement.


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Posted on June 30, 2015, in baroque and tagged artaserse, leonardo vinci, pietro metastasio. Bookmark the permalink. 6 Comments.
Aw thanks Dehgg. Nope, it isn't fanfic (I think Baroque opera fanfic per se is a step too far even for me), but it has proven to be a great way to get to 'know' the characters better – and I just hope Metastasio will forgive me for taking a few liberties. I regret that I haven't gone anywhere near the historical accuracy angle. It would just be way too much trouble, I would get overly fixated on detail, and I think it's more fun to use the production we all know and love as a jumping off point. Though there are the odd bits of Darius' palace at Susa and the Ishtar Gate floating around, because I'm a geek. You're very sweet to have linked it here. I really appreciate it, and I'm glad you liked it. No pressure for Act 2, then… 😉
Oh God, yes, I'd forgotten we were going to write a play about him. And that film about Handel. Checks diary Yes, I should be free in about 2019… 😉
P.S. Just to say, Dehgg, I have absolutely no plans to do any other operas, because if I get away without this one killing me it'll be a miracle… so Clemenza is aaaaaaaaall yours…


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On January 21, 2020, police responded to the 700 block of Bergen Street on a report of a Theft of a Motor Vehicle. The victim stated that she parked her vehicle on the street at approximately 7:30 PM and upon returning to the vehicle at approximately 9 PM, the vehicle was gone. The victim was in possession of the vehicle's keys and there was no video surveillance footage