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Happy 100th birthday: The White House news conference
It's a special anniversary Friday at the White House: the 100th birthday of the presidential news conference.
On March 15, 1913, President Woodrow Wilson brought about 125 scribes into his office, and a tradition was born.
An evolving tradition. In the old days, presidents such as Franklin D. Roosevelt conducted news conferences off the record. In many cases, quotes had to be cleared with the White House and could be changed after the fact.
Bill Plante of CBS News -- himself a veteran of presidential news conferences -- points out in this report that the big change came in 1955: cameras.
"I see we're trying a new experiment this morning," President Dwight Eisenhower said at the first filmed news conference. "I hope it doesn't prove to be a disturbing influence."
President John F. Kennedy performed the first live televised conference in 1961.
Like the press and politics in general, news conferences became more adversarial after the traumas of Vietnam and Watergate in the 1960s and 1970s.
When a reporter asked President Nixon at a news conference what it was about news coverage that angered him so, Nixon replied, "Don't get the impression that you arouse my anger -- you see, one can only be angry with those he respects."
In recent years, news conferences have changed because of a new factor: competition from other media.
"Today, in the age of Twitter, You Tube and Google Hangouts, presidents no longer have to rely as much on news conferences," Plante says. "Presidents can now reach the public on their own terms."


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Motown 25: Yesterday•Today•Forever: Deluxe Collector's Set
Motown 25: Yesterday•Today•Forever: Deluxe Collector's Set
First time ever on DVD, plus over 14 hours of bonus footage!
Installment pricing available
What you get:
- 6 DVD Motown 25 Collector's Edition includes:
- Extended version of Motown 25 concert which originally aired May 16, 1983 featuring:
- Michael Jackson's world premiere of the moonwalk (a.k.a. "six seconds that changed the world")
- Reunions by The Miracles, The Supremes, and The Jackson 5
- The first battle of the bands between The Temptations and Four Tops
- The hottest comedian in the world at the time, Richard Pryor, as host
- 14 hours of bonus features, not available anywhere else!
- Exclusive booklet filled with information about the performers, production materials, and behind-the-scenes photos. Not available anywhere else.
- Deluxe Collector's Box
Featuring artists like…
- Stevie Wonder
- The Temptations
- The Four Tops
- The Jackson 5
- Mary Wells
- The Supremes
- Martha Reeves
- Smokey Robinson & The Miracles
Upgrade to the Deluxe EditionAdd 8 CDs filled with Motown songs and artists including "Superstition" by Stevie Wonder, "Cloud Nine" by The Temptations, "Baby I'm For Real" by The Originals, "If I Were Your Woman" by Gladys Knight & The Pips, and so many more!
6 DVDs
Disc #1THE SHOW
- Extended version of the Motown 25 concert with over 40 classic Motown hits!
- Smokey Robinson
- Duke Fakir (Four Tops)
- Otis Williams (The Temptations)
- Suzanne de Passe (Executive Producer, Motown 25)
Featurette: Signed,
Sealed, Delivered—The Making of Motown 25
Disc #3
- Yesterday, Today, Forever: The Motown 25 Production Roundtable featuring Suzanne de Passe (Executive Producer), Suzanne Coston (Producer), Don Mischer (Director/Producer), David Goldberg (Executive in Charge of Production), Buz Kohan (Head Writer)
- Motown 25 Performers Roundtable Part 2 featuring Smokey Robinson, Duke Fakir (Four Tops), Otis Williams (The Temptations)
Featurette: Come and Get These Memories: Inside Hitsville
Exclusive Interviews with:
- Duke Fakir – Four Tops
- Otis Williams – The Temptations
- Claudette Robinson – The Miracles
- Martha Reeves – Martha & the Vandellas
Disc #4
Songwriters Roundtable
(from 1983) featuring:
Mickey Stevenson, Former Head of A&R/Songwriter, Motown Records; Norman Whitfield, Lamont Dozier, Eddie Holland, Harvey Fuqua, Brian Holland, Ron Miller, Songwriters and Producers, Motown Records
Featurette: Dancin' in the Streets: The History of Motown
Exclusive Interviews with:
- Norman Whitfield, Songwriter and
Producer (from 1983)
- Brian Holland, Lamont Dozier, Eddie
Holland, Songwriters and Producers (from 1983)
- Nick Ashford and Valerie Simpson,
Songwriters, Motown Records
- Gloria Jones, Songwriter, Motown Records
- Shelly Berger, Manager/Former Motown
Records Executive
- Mickey Stevenson, Former Head of
A&R/Songwriter, Motown Records
- Suzanne Coston, Producer, Motown 25
Disc #5
Stevie Wonder Rehearsal
Featurette: You've
Really Got a Hold on Me: The
Featurette: My Guy: Smokey Robinson
Featurette: I Heard It through the Grapevine: Motown Sound
Featurette: Motown 25 Reboot: The 5.1 Surround Sound Mix
Exclusive Interviews with:
- Smokey Robinson
- Iris Gordy, Former Motown Records
- Adam Ant, Performer, Motown 25
- Russ Terrana, Former Motown Records
Disc #6
Exclusive Interviews with:
- Jimmy Jam and Terry Lewis, Producers
- Nelson George, Writer
- Ruth Adkins Robinson, Writer, Motown 25
- Buz Kohan, Head
Writer, Motown 25
- David Goldberg, Executive in Charge of Production, Motown 25
- Janie Bradford, Songwriter/Motown
Records Employee
- Don Waller, Author
- George and Jolene Schlatter, George
Schlatter Productions
- Michael Lovesmith, President/COO, West Grand Media
- Rick Ludwin, Former Head of NBC Specials
- Michael Black, Former
ICM Agent
- Tony Jones, Former
Motown Executive

subset: commoncrawl


text:
Want to engage in epic battles on a planet riddled with monsters? We thought so!
GREE launched its first mobile social game using Flash technology for the iPhone today. MONPLA SMASH is the company's free-to-play RPG action battle game that delivers stunning graphics through an Adobe AIR app and we are excited to have worked with them to bring this game to market.
As one of the leading gaming companies, we are thrilled to see GREE take advantage of the cross-platform delivery options provided by Adobe to release this innovative mobile social game worldwide, as a native iOS app, using its existing workflow. MONPLA SMASH is a great example of how AIR addresses the growing demand for high-impact social games with amazing graphics across leading mobile devices.
To check out more examples of mobile games using Flash and AIR, visit the Adobe Gaming showcase.


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This Weekend in Sports: 2013 NFL Hall of Fame Game
Football makes its return to the sports calendar with the arrival of the NFL preseason. Here's what to watch this weekend:
Friday, August 2
St. Louis Cardinals at Cincinnati Reds
Great American Ball Park, Cincinnati; 7:10 p.m. (ET) on Fox Sports MW and Ohio
Losers of seven straight games heading into Thursday, the reeling St. Louis Cardinals (62-44) have fallen into second place in the National League Central. They'll attempt to stop their slide against division rival Cincinnati (60-49) in the first of a three-game series at the Great American Ball Park. The Cardinals will give Shelby Miller (10-7, 2.79) the start. He'll be opposed by crafty veteran Bronson Arroyo (9-8, 3.26) of the Reds.
Saturday, August 3
Texas Rangers at Oakland A's
O.Co Coliseum, Oakland, Calif.; 4:05 p.m. (ET) on Fox
The top two teams in the American League West clash in Oakland as the Texas Rangers (59-49) face the first-place Athletics (63-45). Matt Garza (7-1, 2.95) gets the start for Texas, while Oakland counters with Jarrod Parker (6-6, 4.07). The A's had a four-game lead on the Rangers heading into Thursday.
UFC 163: Jose Aldo vs. Chan Sung Jung
HSBC Arena, Rio de Janeiro, Brazil; 10 p.m. (ET) on pay-per-view
UFC featherweight champ Jose Aldo defends his title against Chan Sung Jung on Saturday in Aldo's home country of Brazil. The sure-to-be raucous venue and Aldo's striking skills make Jung a decided underdog, but "The Korean Zombie" has an aggressive approach that can stop any fighter. Among the notable matches on the undercard are Phil Davis vs. Lyoto Machida; Thales Leites vs. Tom Watson; Cezar Ferreira vs. Thiago Santos; and John Lineker vs. Jose Maria Tome.
Sunday, August 4
GoBowling.com 400
Pocono Raceway, Long Pond, Penn.; 1:19 p.m. (ET) on ESPN
NASCAR makes its second stop of the 2013 season at Pocono Raceway with Jimmie Johnson holding a staggering 75-point lead on second-place Clint Bowyer in the Sprint Cup standings. Carl Edwards and Kevin Harvick are the only other drivers within 100 points of Johnson. Jeff Gordon won the 2012 edition of this race.
Hall of Fame Game — Miami Dolphins vs. Dallas Cowboys
Fawcett Stadium, Canton, Ohio; 8 p.m. (ET) on NBC
The Miami Dolphins and Dallas Cowboys kick off the 2013 NFL preseason with the Hall of Fame Game in Canton. Dallas hopes quarterback Tony Romo can keep the Cowboys in the thick of the NFC East race this season. After signing several big-name free agents, including wide receiver Mike Wallace, the Dolphins expect to contend for an AFC playoff spot. The development of quarterback Ryan Tannehill could be the key to their season.
Atlanta Braves at Philadelphia Phillies
Citizens Bank Park, Philadelphia; 8:05 p.m. (ET) on ESPN
The National League East-leading Atlanta Braves (63-45) visit the Philadelphia Phillies (50-57). Atlanta will start Alex Wood (1-2, 3.51) against a Phillies lineup depleted by injuries. Philadelphia will send John Lannan (3-4, 4.10) to the mound to contain the dangerous Braves' hitters, including N.L. batting average leader Chris Johnson.


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Hi, I'm currently trying to sort out a few problems with a program I'm trying to write. I'm pretty new to this, so the solution is probably going to be obvious, but here goes...
I have two seperate do-while loops (though they are very similar to each other) and which of the loops that is run depends on a boolean input from the user. The amount of times the loops is run depends on an int input from the user. Here's the problem I'm having - if I put the scanner for the int input (for the number of times the loop is run) inside the loop, then it works fine, however, the user keeps getting asked how many times the loops will be run over and over again for as many times as the loop is run, obviously because that code is inside the loop. If I put that code outside of the two loops, then the loops won't run more than once.
Here's the relevant code. I tried to edit it down because the program is quite long, but if I've left out anything important let me know.
boolean boolean1;
int innings = 0;
int innings2 = 0;
int numberofinnings;
Scanner sc;
sc = new Scanner(System.in);
System.out.println("Will player one be batting first? (true/false)");
boolean1 = sc.nextBoolean();
System.out.println("How many innings will each player have?");
numberofinnings = sc.nextInt();
if (boolean1==true)
//More code here
while (innings < numberofinnings);
else if (boolean1==false)
//More code here
while (innings2 < numberofinnings);
I edited out the entire middle sections of the loops because they were very long I didn't think they were relevant, I'm pretty sure I didn't change anything in there between the loops working and the loops not working.
If I put the "How many innings will each player have?" part inside the two loops (once in both of them) then the loops work, but like I mentioned above, the code obviously keeps repeatedly asking how many times the loop will be run, because that part of the code is inside the loop. Why does it do this? How can I initialize the variable "numberofinnings" outside of the loops and then have them run the number of times that is entered into that variable?


text:
Steve Fossett disappeared on September 3, 2008, leaving behind an unproven land speed record contender. It was expected that the car would shatter Thrust SSC's supersonic 763 MPH record, possibly reaching four-figure speeds.
Fossett actually purchased the car, formerly known as "Spirit of America" from Craig Breedlove, but rebuilt it almost entirely with a considerably lengthened wheelbase and wider track. Breedlove's attempt to set a record in the vehicle in 1996 was derailed by a 675 MPH crash. The vehicle is powered by a General Electric J79 jet engine putting out 22,000 Lbs of thrust.
Now, the jet car is for sale through Project 100, an action sports marketing firm based in England. It's probably the closest thing to a turnkey outright speed record vehicle that'll ever be offered for sale. [via Speedhunters]


text:
Unlackierte Karosserie fuer Savage/Ohne Fahrerpuppe
The awesome fully licensed RC Kawasaki KFX 700 Monster ATV clear bodyshell comes complete with the #85232 ATV Handle Bar and accessory set with all the mounting parts and decals. The clear body shell means you can customise your HPI Quad and give it your personal amazing look. Please note ATV Rider (#85240) is not included.
- Photorealistic die-cut premium vinyl decals include headlight, grille, taillights and more, plus official logos!
- Overspray film and pre-cut vinyl window masks make painting fast and simple
- A decal instruction sheet is included for decal placement
- The body has dimple marks for body post drill locations
- Officially licensed replica
- Moulded from strong clear polycarbonate plastic for durability and long life
- Also available as a pre-painted bodyshell #7763.
KFX, KFX 700, Kawasaki, Kawasaki Racing, Tam Green & "Let the Good Times Roll" are trademarks licensed by Kawasaki Motors Group., U.S.A, which does not manufacture or distribute this product. Consumer inquiries should be directed to the HPI Distributor in your country.


text:
JACKSONVILLE, Fla. – A vigil was held Thursday for Anthony Stinson, who was murdered in a drive-by May 19th.
Family, friends, neighbors and Mad Dads -- a group against violence and drugs -- came together to pray and reflect on a life that was cut short.
"This has been the hardest week of my life," said Antinese, Stinson's sister. "I just hope that someone knows something and comes forward. You never know what you do to family. You never know what you do to kids. They had to hear that their uncle was killed."
Family members said Stinson, who was killed just weeks before his 21st birthday, said he was always laughing and having a good time.
The shooter, who gunned down Stinson in front of his grandmother's house, has not been caught.
Even if they find the person who did it, it won't bring my brother back, but it will help us, and keep this person from doing it to somebody else's family," said Stinson's sister.
The group went down streets handing out flyers, asking neighbors for help. They hope every person they reach can offer police information, no matter how big or small.


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text:
The Tech 2 Stealth Field Generators are for most factions (except Cybran) the only stealth solution available. They cost about as much as a tech 2 shield generator, and provide stealth to any unit and/or building in their radius of effect. These buildings are usually either used to hide a forward fire base, or as a means of protections inside a base with many units.
Stealth Edit
Stealthed units are units that do not appear on the opponent's radar. They can still be visually seen though. Buildings, once revealed, lose their stealth, as they can not move. Units, however, are always stealthed, as long as they are not currently visible. For more information on intel and stealth in general, see the intel article
Seraphim buildings do, however, have a stealth disadvantage in that the particle effect given off on their completion is visible to everyone regardless of intel or vision radii.
Uses Edit
This unit can be used for two reasons:
Total Stealth Edit
Usually used for forward fire bases. One or more engineers are sent out to build the generator. Once done, the engineer can build lethal buildings, such as T2 Missile Launchers , in relative safety. If successful, the forward base can take out key buildings and even the opposing ACU. Usually, if the opponent discovers the base, then the stealth is completely broken, and the base quickly dispatched. This tactic is usually used when you are on a losing end of a match, as a last resort offense. A similar method can be used to delay enemy intel about high-value structures, which if placed correctly are less likely to be scouted
Protective Stealth Edit
When mobile units are stealthed, they cannot be targeted, even if the opponent knows they are there. It is quite useful to protect ACUs from bomber strikes, for example. However, once a static unit has been scouted, it will become targetable even when under stealth. Be careful not to lure enemy air power near your stealth base, even to the point of keeping your own air away. Enemy interceptors have a painful habit of chasing your airships over the stealth site, negating all of your work. Defend only with ground based AA. Stealth is quite effective against newer players, to the point of amusing results on occasion.
Preserving stealth Edit
Stealth is broken as soon as your units are in visual range. Most of the time, this is done by way of aerial units, and not ground units. If you want to make the most of your stealth, you must have aerial superiority. If your opponent controls the sky, then he controls the intel, making stealth obsolete.
Factional Differences Edit
The four tech 2 stealth field generators are the UEF Scattershield, the Cybran Twilight, the Aeon Veil and the Seraphim Sele-ioz. The Aeon Veil is the most expensive unit of the lot, followed by the Seraphim Sele-ioz and the UEF Scattershield. The Aeon have the weakest stealth technology making their generator the most expensive, their seraphim counterpart is cheaper and has more health, the UEF version is less expensive yet again, with more health. As expected from the Cybran, who posses superior stealth technology, the Twilight is by far the best one of all: it is cheaper, consumes less resources, and has a larger stealth radius. It has a bit less health, but this is irrelevant, as these units are all destroyed in 1-2 hits anyway.


text:
http://www.accesstoinsight.org/tipitaka ... .than.html
"Describing how a monk should meditate on the breath, there are typical repetitions in the format
(paragraph 6)He trains himself, 'I will breathe in focusing on relinquishment.' He trains himself, 'I will breathe out focusing on relinquishment.'
I'm just interested in practical terms how one actually does this. Presumably each of the list of focuses given by the Buddha (inconstancy, dispassion, cessation etc.) are a focus for a single, whole meditation session? I guess I'm not sure how one focuses on relinquishment and still concentrates on the breath. Generally (and possibly incorrectly) I've assumed that when one wants to use mindfulness of breathing to lead to contemplation, one eventually drops the breath as focus and brings another subject to mind as the focus.
How do people use the guidance in this sutta?


text:
Miracle Created
MINOOKA — Angels of Hope has welcomed its fifth child born due to the assistance of its Creating Miracles grant program.
Jennifer and Kevin of Minooka welcomed their first child, a son, Sean Kevin, on June 25. The couple, who requested their last name not be published, were the recipients of the fall 2010 grant to assist them with the finances for another round of in-vitro fertilization.
"I've never experienced anything like it and I've done a lot of good things in my life," said Kevin.
"Everything kind of fell into place — all the sacrifices, all the ups and downs," he said. "And everything was so worth it."
Angels of Hope is a Coal City-based organization that helps anyone dealing with the emotional or physical absence of a child.
It was established in 2005, and helps in many ways, including a Creating Miracles grant, to assist couples with fertility procedures, and an Everlasting Footprints grant, to help those who have lost a child with burial and headstone fees.
Angels of Hope has given out about $98,000 in grants, said Russelle Holsinger, vice president. Baby Sean is the fifth Angels of Hope baby.
"Each grant amount depends on what the needs of the individuals are. They usually don't go over $12,000, because that should cover an IVF cycle," she said.
On average, the organization receives about three qualifying applications per grant season, said Holsinger. It receives many applicants, but many do not qualify because they come from out of Will or Grundy counties, and even out of the state.
Jennifer and Kevin had been trying to conceive for about five years. The couple had done six rounds of artificial insemination and two failed IVF attempts. The procedures resulted in miscarriages or other unsuccessful results, said Jennifer.
"Going through it was very emotionally draining and financially draining," she said.
She heard about the grants through a friend and immediately went online to research them.
"It was so surprising to find right in our backyard is a non-for-profit organization doing this," said Jennifer.
Although they have good-paying jobs and insurance, their insurance would not cover infertility procedures, so they were paying out of pocket for every try. Each try was between $12,000 and $15,000.
"They gave us a breath of fresh air, because we knew we could try again," said Jennifer.
"We were treading water and someone threw us a life raft," Kevin added. "It just gave us more hope."
Through the grant and switching doctors they were pregnant again and, this time, their dream came true.
Although the couple stayed optimistically cautious, this pregnancy felt real faster for Jennifer, since she could feel Sean growing inside of her. Kevin was a little more guarded, she said.
"The being not pregnant or the miscarriages — you can only go through that so many times," said Kevin. "That's what I was always afraid of, can you take one more blow?"
But the only blow they received this time was the unexpected surreal feeling when they first laid eyes on their son.
Sean was born at 6 pounds, 11 ounces, and 20 inches long.
"It was amazing and we were definitely in love," said Sean's mother.
"We have been blessed. There are a lot of people who have helped us," she said through tears.
Angels of Hope is taking applications now for the next set of grants, said Holsinger. Applications are due by Aug. 31, and the grant will be awarded in September. Applicants must be from Grundy or Will counties.
For more information on the grants and other Angels of Hope information, visit angelsofhopeinc.org.


text:
Book your Train ticket to BirminghamUnited Kingdom
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Birmingham, share you time between visiting and shopping
With 1 000 000 inhabitants, Birmingham is known as the second important town in the United-Kingdom. The city of the West Midlands, situated in the centre of England, is a traditional centre for railway and trains equipment, steam vehicles, planes, armoury and jewellery.
The shopping lovers will appreciate wandering through the shopping galleries and pedestrianized areas. Then, reach a peaceful place nearby the shops: the Saint-Philippe cathedral from the 18th century.
Discover the jewellery's world in the lovely jewellers quarter with its workshops, typical boutiques, and even its museum. You will be amazed by Birmingham's International Convention's Centre, an impressive building in glass and concrete housing shops, restaurants and a magnificent Symphony Hall.
Let yourself be tempted by a visit of the Back to Backs Museum. Its four restored houses will lead you to an unforgettable journey sharing the life of four different families at four different periods: 1840, 1870, 1930 and 1970.
Getting to and from Birmingham
|From London
|From Oxford
|From Nottingham
|From Edinburgh
|To Oxford
|To London
|To Oxenholme
Train Station(s)
Trains are a convenient way of reaching many towns and cities throughout Europe. The majority of cities in Europe have a minimum of one train station, while larger, more populated cities have two or more stations. Train stations, in general, are located in the heart of the city. Review the map below to get an idea of where the train station(s) in Birmingham can be found.
While you're there
Travel forum
From our travel community
0 5
Read all


text:
Dog food reviews
Member List
Dry Dog Foods
3 Star Dry Dog Food
Previous Product
Next Product
Black Gold Signature Series 25/14 Ultimate Adult
Date of last review
Sun January 28, 2007
Recommended By
Average Price
Average Rating
No recommendations
None indicated
None indicated
Calorie Content:
373 kcal/cup
Chicken meal, brewers rice, ground barley, whole egg product, poultry fat preserved with mixed tocopherols (form of vitamin E), ground flaxseed, dried beet pulp, fish meal, brewers dried yeast, natural chicken flavoring, essential vitamins and chelated minerals.
Guaranteed Analysis:
Crude Protein, min 25.0%
Crude Fat, min 14.0%
Crude Fiber, max 3.0%
Moisture, max 10.0%
Calcium, min 1.2%
Phosphorus, min 0.9%
Glucosamine, min 400 ppm*
Chondroitin sulfate, min 150 ppm*
Omega 6 Fatty Acids, min 3.00%*
Omega 3 Fatty Acids, min 0.35%*
* Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profile
Post a Reply
Registered: October 2005
Posts: 3953
Review Date:
Sun January 28, 2007
Would you recommend the product?
| Price you paid?:
Not Indicated
| Rating:
First ingredient is a named meat product.
Insufficient meat content, use of low quality grains, fat of unidentifiable origin, controversial filler.
The first ingredient in this food is a named meat product in meal form. There is a second meat meal ingredient (fish) 8th on the ingredient list, but this is too far down to make any substantive contribution to the overall meat content of the food. We find no guarantee on the manufacturer website that this ingredient is free of ethoxyquin (a chemical preservative commonly added to fish meal ingredients, and banned from human foods due to the belief that it is carcinogenic).
Brewers rice is the main grain in the food. This is a low quality grain and a by-product. Barley is decent quality and we appreciate the use of whole eggs rather than egg product.
Poultry fat is a further low quality ingredient rarely found in anything but very low quality foods. Poultry fat is an ingredient of unidentified origin for which it is impossible to determine source or quality. Unidentified ingredients are usually very low quality. AAFCO define this as obtained from the tissues of poultry in the commercial processes of rendering or extracting. It consists predominantly of glyceride esters of fatty acids and contains no additions of free fatty acids. If an antioxidant is used, the common name or names must be indicated, followed by the words "used as a preservative"
Beet pulp is another low quality ingredient and filler. It is a by-product, being dried residue from sugar beets which has been cleaned and extracted in the process of manufacturing sugar. It is a controversial ingredient in dog food, claimed by some manufacturers to be a good source of fibre, and derided by others as an ingredient added to slow down the transition of rancid animal fats and causing stress to kidney and liver in the process. We note that beet pulp is an ingredient that commonly causes problems for dogs, including allergies and ear infections, and prefer not to see it used in dog food. There are less controversial products around if additional fibre is required.
Overall, this product suffers from the use of many low quality ingredients. With a named meat meal as the first ingredient, the 3-star category was finally chosen, but this product came close to a lower rating.
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text: Lucas Blackwolf 1 Posted July 7, 2009 So, what are everyone's first impressions on the game? I'll just start by saying I hope this game does better than the WarCry did. The concept is entirely different and carries a strong pedigree thenks to the design team, the art design is fresh (a C/LCG where more than half of the card is designated for the art!!!) and it's a LCG, so I think it has a brighter future. At the same time I hope it doesn't spell pulling the plug on the CoC in the long term, but there's nothing that can be done here, only sells can "decide". Does anyone else think this should have an option of a multiplayer game? Fluffwise I think having more kingdoms bickering for power would be cool, especially if the game flows as fast as it claims. Things might be more complicated though, will have to see when the rules are out. For now, I'm quite excited. Quote Share this post Link to post Share on other sites


text:
We are an Authorized Miele Service Center. We stock 98% of the parts needed to repair your vacuum cleaner. You will need your model number which is located on the underside of the canister body
If your Miele Vacuum is in need of repair, please call (1 800 434 4740) with a description of the part you need between the hours of 9am to 7pm Monday thru Friday EST or Saturday 9am to 5pm.
Or email us at firstname.lastname@example.com


text:
February 5, 2013
Longtime Leavenworth County physician Dr. Phil Stevens also is known as Tonganoxie Phil. Stevens explains how he got the name, which he's known for each February with Groundhog Day.
Q: How did you take on the persona of Tonganoxie Phil?
A: Out of the blue, I received a phone call from Randy Miller, who was a Kansas City disc jockey. He wanted to compete with Punxsutawney Phil, and he needed somebody by the name of Phil from Tonganoxie, so I was drafted. Punxsutawney Phil is the Pennsylvania groundhog who comes out of hibernation every Feb. 2 and predicts whether there will be spring or six more weeks of winter.
Q: How many years have you been Tonganoxie Phil?
A: About 20 years, but it seems a lot longer. It's a tough job.
Q: Do folks still ask you for prognostications?
A: All the time, and the questions have branched out into politics, world affairs, the economy, inflation and longevity.
Q: Have you been pretty accurate predicting the weather?
A: Just about as accurate as Punxsutawney Phil. In fact, we are running neck and neck.
Q: Are we in store for six more weeks of winter?
A: We're certainly overdue. Time will tell. Let's hope it includes lots of precipitation.
Originally published at: http://www.tonganoxiemirror.com/news/2013/feb/05/five-questions-tonganoxie-phil/


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That's the word out of the MLB office this afternoon, according to a statement issued a few minutes ago. There's no indication what type of banned stimulant Chooch took, or when the test was taken. Jim Salisbury of CSN Philly just reported that it has to be a second positive test to merit a suspension, though there's also no indication of the first positive, which the league keeps secret. Ruiz was an all-star last season, when he posted a career-best WAR of 4.4. The suspension takes effect at the beginning of the 2013 season, though Ruiz will be eligible to participate in and compete during spring training. Per Jayson Stark, Ruiz has issued a statement saying he intends to serve the suspension.
Update (6:09 p.m.): The Philadelphia Inquirer says Ruiz tested positive for Adderall.


text: Last night the gleeks premiered their mash-up of Michael Jackson's "Thriller" with the Yeah Yeah Yeahs' "Heads Will Roll". There were zombies, football players, hyper cuts of the dancing (we wish we could have seen more moves!) and lots of autotune. What did you make of the sweetened zombie spectacle?


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Penn State selects James Franklin to lead football program
Penn State selects James Franklin to lead football program
UNIVERSITY PARK, Pa. -- Penn State has selected James Franklin, a Pennsylvania native who is one of the nation's most successful and dynamic coaches, as the 16th head football coach in its storied 127-year history.
Penn State President Rodney Erickson and Director of Athletics Dave Joyner announced Franklin's appointment today. The enthusiastic and passionate Franklin led Vanderbilt University to unprecedented success in his three years as head coach, winning nine games in each of the past two years, and finishing in the Top 25 in consecutive seasons, both for the first time in school history.
Franklin succeeds Bill O'Brien, who was named head coach of the National Football League's Houston Texans earlier this month.
James Franklin financial terms.
From Langhorne, Pa., a Philadelphia suburb, Franklin's enthusiasm and tireless efforts resulted in taking Vanderbilt to new heights over the past three years, posting a 24-15 record, including marks of 9-4 during each of the past two seasons, capped by bowl victories. The Commodores finished the 2013 season with five consecutive victories, with wins over Florida, Georgia, Tennessee and Kentucky in Southeastern Conference play, along with a win over Houston in the BBVA Compass Bowl. Franklin's 2012 squad finished the season with seven consecutive victories and posted VU's first nine-win season since 1915.
"Dr. Joyner and I have stressed that our No. 1 priority in hiring a new coach was to hire an outstanding leader for our football program, one who will continue our long tradition of student-athlete success on the field and in the classroom," Erickson said. "We have achieved that goal. On behalf of the University and the entire Nittany Lion Nation, I am proud to welcome James Franklin as Penn State's 16th head football coach.
"Coach Franklin's record of success is extraordinary, but even more impressive is his passion for not only the game of football, but also creating an atmosphere in which student-athletes can succeed. His character, work ethic, values and knowledge of the game make him an outstanding fit for our program and to lead our student-athletes."
Penn State and Vanderbilt annually rank among the nation's top institutions in the graduation of its football student-athletes. In the NCAA Graduation Success Rate data from October 2013, the Nittany Lions and Commodores both ranked among the leaders in the Football Bowl Subdivision. Penn State's 85 percent Graduation Success Rate was tied for 12th among the nation's 124 FBS programs and Vanderbilt's 82 percent GSR was tied for the best in the Southeastern Conference. Both programs were well above the 70 percent FBS graduation rate average.
"We launched this search with several priorities, but our primary focus was to identify someone who shared our commitment to integrity, academics and winning championships," Joyner said. "We have found that person in James Franklin. Coach Franklin is a highly regarded coach and tremendous leader, but more importantly, he shares the same vision for Penn State Football that we, and our fans, have for the program. His record shows that he takes great pride in the academic and athletic success of his student-athletes. We're thrilled to welcome Coach Franklin to Penn State."
A two-time All-Pennsylvania State Athletic Conference (PSAC) quarterback at East Stroudsburg University, Franklin has demonstrated the ability to recruit, teach and motivate talented student-athletes throughout his coaching tenure. He was named Vanderbilt's head coach on Dec. 17, 2010, after three years as the assistant head coach/offensive coordinator/quarterbacks coach at Maryland, his second stint with the Terps. Franklin was the offensive coordinator and quarterbacks coach at Kansas State in 2006-07 and the wide receivers coach of the NFL's Green Bay Packers (2005) prior to arriving in Nashville.
"I can't tell you how excited I am to come home," Franklin said. "I grew up watching Penn State football and now to be at the helm of such a storied program is a tremendous honor. It's important to me to be a part of a University that strives for excellence in everything they do. When football student-athletes come to Penn State, they have a unique opportunity to receive a premium education while playing at the highest level of competition.
"I'm incredibly excited to get to know the students, alumni, and fans who have demonstrated such loyalty to the University as a whole and to the football program in particular," Franklin added. "I've worked my way through every division of football and no other school boasts a fan base like we do. We Are...Penn State!!"
The engaging Franklin spent this past Monday in Pasadena, appearing on multiple ESPN platforms throughout the day during the network's coverage of the BCS National Championship Game.
Entering his 20th year in coaching, Franklin directed Vanderbilt to consecutive Top 25 finishes for the first time in the 124-year history of the program. The Commodores finished this past season No. 24 in the Associated Press poll and No. 23 in the USA Today Coaches survey. The 2012 Vanderbilt squad finished No. 23 and 20, respectively, marking its first AP final ranking since 1948. Franklin's 24 wins tied Dan McGugin for the most by a Vanderbilt coach in his first three seasons.
Franklin led Vanderbilt to a bowl game in each of his three seasons in Nashville, with the last two years resulting in wins over North Carolina State (Music City Bowl) and Houston (BBVA Compass Bowl). The Commodores had played in four bowl games all-time in the 121 seasons prior to his arrival, none in consecutive years.
Vanderbilt has posted four nine-win seasons in program history, with Franklin's last two teams comprising half of the total. Over the past 20 games, the Commodores' 16-4 record is second-best in the SEC to Alabama's 17-3 mark.
Franklin inherited a Vanderbilt team that finished 2-10 in both 2009 and 2010, including a 1-15 SEC mark. From 1983-2010, the Commodores had just one winning season (2008) prior to his arrival. His enthusiasm and coaching acumen drove a quick turnaround in VU's fortunes, as the team posted a 6-6 regular season record and earned a berth in the Liberty Bowl during his first season. The 2011 bowl berth was Vanderbilt's second since 1983 and running back Zac Stacy broke the Vanderbilt season record with 1,193 rushing yards.
The Commodores had a breakthrough campaign in 2012 under Franklin, finishing on a seven-game winning streak (longest since 1948) to post a 9-4 mark, VU's most wins in 97 years. A victory at Missouri sparked an 8-1 finish, which included three consecutive SEC road wins for the first time in program history. The Commodores were 5-3 in SEC play, winning five SEC games for the first time since 1935, and posted two shutouts for the first time since 1968. Vanderbilt defeated NC State, 38-24, in the Liberty Bowl and Franklin was among five finalists for the Bear Bryant National Coach of the Year. Stacy became the first player in Vanderbilt history to rush for 1,000 yards in consecutive seasons, gaining 1,141 yards to finish with a school record 3,143 yards and 30 rushing touchdowns. Stacy started 12 games and ran for 973 yards and seven touchdowns as a rookie with the St. Louis Rams in 2013. Wide receiver Jordan Matthews broke the VU season receiving record with 1,363 yards on 94 catches.
Vanderbilt continued its historic rise under Franklin during the 2013 season, capping a school record second consecutive 9-4 campaign with a 41-24 win over Houston in the BBVA Compass Bowl. The Commodores defeated Florida, Georgia and Tennessee in the same season for the first time in program history, winning in Gainesville and Knoxville, and finished 4-4 in the SEC. Franklin helped Matthews develop into an two-time All-American and first-team All-SEC honoree, having compiled 262 career receptions for 3,759 yards and 24 touchdowns. He broke the SEC season record with 112 receptions for 1,477 yards and seven touchdowns this past season, becoming the first SEC receiver to make 100 catches in a season. Tackle Wesley Johnson also earned first-team All-SEC honors from the coaches and the Associated Press.
Franklin began his coaching career as the wide receivers coach at Kutztown University (1995) and was a graduate assistant coach at East Stroudsburg in 1996, working with the secondary. He then was the wide receivers coach at James Madison (1997), a graduate assistant (tight ends) at Washington State in 1998 and the wide receivers coach at Idaho State (1999).
In 2000, Franklin was named the wide receivers coach at Maryland under head coach Ron Vanderlinden. He continued in that role under new head coach Ralph Friedgen in 2002 and '03 and helped the Terps to three consecutive 10-win seasons, including an appearance in the 2002 FedEx Orange Bowl. In 2003, Franklin added duties as recruiting coordinator and directed back-to-back recruiting classes ranked in the Top 25 nationally. Franklin and O'Brien (running backs) were Maryland assistant coaches in 2003 and '04 under Friedgen.
After five successful years at Maryland, Franklin was named wide receivers coach on Mike Sherman's Green Bay Packers staff in 2005. During that season, Green Bay ranked third in the NFL in receptions (383) and seventh in receiving yards (3,766). Donald Driver was among the top receivers in the NFL, ranking second in receptions and eighth in receiving yards, with a then-career-high 86 catches for 1,221 yards.
Franklin served as the offensive coordinator and quarterbacks coach at Kansas State during the 2006-07 seasons under head coach Ron Prince. In 2006, he helped the Wildcats to their first winning season in four years. Franklin coached quarterback Josh Freeman and oversaw an offense that produced a 3,000-yard passer (Freeman), 1,500-yard receiver (All-American wide receiver Jordy Nelson) and 1,000-yard rusher (James Johnson) during the 2007 season, a first in school history. Freeman would go on become the Wildcats' highest NFL offensive draft pick since 1954 when the Tampa Bay Buccaneers selected him 17th overall in the 2009 NFL draft.
Franklin returned to Maryland in 2008 as the Terps' assistant head coach and offensive coordinator. He helped the Terrapins to victories in the 2008 Humanitarian Bowl and the 2010 Military Bowl. The 2010 squad was among the national leaders in scoring offense at 32.2 points per game and was led by ACC Rookie of the Year quarterback Danny O'Brien. He threw for 2,438 yards, 22 touchdowns and only eight interceptions in 2010, with All-ACC receiver Torrey Smith making 67 catches for 1,055 yards and 12 scores.
In 1998, Franklin began his participation in the NFL's Minority Coaching Fellowship Program, starting with a stint with the Miami Dolphins and working with Hall of Fame quarterback Dan Marino. Franklin also worked with Donovan McNabb with the Philadelphia Eagles (1999) and Minnesota Vikings (2008) in the NFL program.
Franklin was a four-year letterman at quarterback and a two-time All-PSAC selection at East Stroudsburg. He set seven school records as a senior to earn team MVP honors and was a Harlon Hill Trophy nominee for the NCAA Division II Player of the Year. Among the records he set were for total offense (3,128 yards), passing yards (2,586) and touchdown passes (19).
Franklin graduated from East Stroudsburg in 1995 with a psychology degree. He also earned a master's degree in educational leadership from Washington State University. Franklin graduated from Neshaminy High School in Langhorne.
Franklin and his wife, Fumi, have two daughters, Ava and Addison.
Penn State is among the nation's premier programs in success on the gridiron and in the classroom. The Nittany Lions' 730 all-time victories rank No. 12 in the nation and their 27 on-field bowl victories are fourth-highest. A total of 98 Penn Staters have earned first team All-America honors, with 28 first-team All-America selections since the Nittany Lions joined the Big Ten Conference in 1993. Penn State has had at least one first-team All-American every year since 2005 (12 overall).
Penn State won national championships in 1982 and 1986 under Coach Joe Paterno. Beaver Stadium is the nation's second-largest facility with a capacity of 106,572 and Penn State has ranked among the top five nationally in NCAA home attendance every year since 1991.
Penn State is consistently among the nation's most successful programs in the graduation of its football student-athletes. The 2013 NCAA Graduation Rates Report revealed that Penn State earned a football Graduation Success Rate of 85 percent to rank among the top 10 percent of the nation's 124 Football Bowl Subdivision institutions. The Nittany Lions' football graduation figure was tied for No. 2 among all public FBS schools, was 15 points higher than the 70 percent FBS average and second to Northwestern among Big Ten institutions, according to the NCAA.
Penn State Football student-athletes have earned a nation's best 18 Capital One/CoSIDA Academic All-Americans (16 first-team) over the past eight seasons. The Penn State football team has had a least one first-team Academic All-American in 10 of the past 12 seasons (19 overall first-team selections since 2002). The Nittany Lions' 63 Academic All-America selections all-time rank No. 2 among all Football Bowl Subdivision (FBS) institutions.
The Nittany Lions return 15 starters for the 2014 season (seven offense, seven defense, one specialist), which begins Aug. 30 vs. 2014 Fiesta Bowl champion UCF in the Croke Park Classic in Dublin, Ireland. Rose Bowl champion Michigan State, Ohio State, Northwestern and Maryland are the Big Ten opponents who will visit Beaver Stadium during the 2014 season.
For information on joining the Nittany Lion Club and purchasing 2014 season tickets, as well as club seating in Beaver Stadium, fans can visit www.GoPSUsports.com/tickets or call 1-800-NITTANY weekdays from 8 a.m. to 5 p.m.
Penn State Athletics is on Twitter (http://www.gopsusports.com/ot/twitter.html) and Facebook (http://www.facebook.com/pennstatenittanylions).


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The Serbian has been running the Talk N Text practice for about a month now. The Smart Gilas team -- those who are not in the collegiate leagues - join them too. Nice to catch up with Jayvee Casio, Chris Tiu, Mac Baracael, and Jason Ballesteros. Seeing Sir Bernie Atienza, Coaches Jim, Jude, Djalma, Nash, Aboy, Dennis, and the others. Kahit talo Ateneo sa UP, suportahan taka, Coach Aboy. Screw the haters.
Coach Spo was impressed with Chris Tiu. Great court vision, fundamentals, shooting, and a nifty floater. When I told Chris about it, of course #17 was flattered considering that he is not in great shape! But it was a mighty fine honor.
Nice meeting up with some idols... I grew up reading and still do... Quinito "the Dean" Henson and Mr. Ronnie Nathanielsz who I owe a huge deal for his help on the boxing special I did for Solar Sports... Glory Road.
Watch for the piece and the interview. He hopes that this will be the first of many trips to the Philippines! Hopefully after every NBA season he says.


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What a night was had in New York City last night! Not only was the Met Gala clad with some of the most fashionable celebs around, the attendees of the annual James Beard Awards filled their appetites for excitement at Lincoln Center. Even the Empire State Building joined in on celebrating an amazing year in food, lit up in Orange (for tomato soup... one of James Beard's favorites) and Yellow (for pineapple, the image of hospitality).
It was no surprise that this year honored knockout stars like Chef Wolfgang Puck (Lifetime Achievement), Chef Daniel Humm of Eleven Madison Park (Outstanding Chef), Chef Michael Anthony of Gramercy Tavern (Best Chef: NYC), chef and author Gabrielle Hamilton for "Blood, Bones & Butter" (a book that Anthony Bourdain calls "best memoir by a chef ever") and the most talked about (and longest) cookbook "Modernist Cuisine."
U.S. & World
Here were some of our favorite moments of the night:
Congrats to one of 1st Look's favorite cake-makers, Christina Tosi , who won "Rising Star Chef of the Year." If you've ever had it, you know that Milk Bar's crack pie is something you regularly dream about since that first bite. But more amazing than drool-worthy desserts, is that this is the first time a pastry chef has ever won this honor. And, that's no piece of cake!
Forget the theater, we've been dying for a ticket to the night's "Best New Restaurant," Next, in Chicago… but the line is probably about to get a lot longer. This restaurant, from one of the world's best chefs Grant Achatz and sidekick David Beran, has a rotating menu and is one of the city's most desired stubs with its ticket-only seating system. Scalpers, we're calling on ya!
So, since 1st Look is starting to branch out to airwaves across the nation (180 NBC markets will be airing our show in the coming month!), we might as well head to Austin and devote an entire show to the "Top Chef" and now "Best Chef: Southwest," Paul Qui. Between what we've heard about Uchiko restaurant and East Side King food truck… he's probably got a lot more up his sleeve.
And of all the cocktails we've sipped, there's nothing like a nice stiff drink in our NYC homefront at PDT. Though the bar's location may be secret, the secret's out on these tastemakers, James Beard winner for "Outstanding Bar Program."
Copyright LXTVN - LXTV


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Eddie Long is proving more and more that he doesn't quite know when to "fold 'em" and slink back under the rock he escaped.
As I've said before – this blog is not "all things Eddie Long", I am simply documenting the dissection of a pulpit pimp before our very eyes…and Eddie seems to want to shine more and more light on his dysfunction on a regular basis.
In late January, Eddie made a YouTube appeal asking an investor to return money to members of his congregation (some of the lemmings left at Club New Birth) that he claimed was mishandled. It was a bizarre appeal (considering Eddie regularly mishandled money culled from his lemmings), and it caught the attention of the local Fox affiliate.
I pretty much ignored the story back then – although I found it difficult to at first. Like many others, I've thrown good money after bad at Eddie's Ponzi schemes during my time of strong delusion at CNB – and I've even lost money to the snake-oil sales people he brought before the congregation as well (failed "magazine subscriptions", "New Birth water", Mark Hanby's phony corporate stock purchasing scams, and more).
Still, I had to scratch my head in wonder – why would a wig-wearing alleged homosexual "bishop" choose to remain in the public eye while simultaneously fighting/mediating a civil lawsuit for sexual coercion? It doesn't make sense – but not much coming out of CNB does these days.
We all know that Eddie is a metaphorical gambler – he plays "fast and loose" with the truth and rolls the dice when it comes to butchering God's Word. Thanks to a helpful reminder from my brother IndependentConservative (who is doing well, just taking a VERY LONG blog hiatus), we now know that apparently Eddie is also a literal gambler.
It looks like Eddie encouraged his sheeple to invest in "sweepstakes machines"…yup, the good "bishop" was drumming up participants for a gambling business. Click the link to watch the latest investigative report into the saga heretofore known as Eddie Long, and keep in mind: the men in the story who collectively lost more than $20,000 ARE STILL MEMBERS OF CLUB NEW BIRTH!
I keep wondering why Eddie even still has keys to that building. C'mon Eddie, know when to fold 'em…sheesh.
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Replies to This Discussion
I have seen other specs given, but this seems the most plausible to me. Rafa prefers it around 340 grams but with a high 355-360 swingweight. I have tried something with these specs and trust me, doesn't feel like 340 grams. lol
Dude how are you getting all this Good Stuff? & is that a kfactor i see on top....hehe
is also looks like you snuck into the locker room and broke in the locker where the racquet is. its all covered up and close like you dont want anyone to see you spying........dude you are a ninja of tennis!
No actual cortex, but rather a painted likeness? Wow, that's totally cheating. Like a race car with painted headlights, ha ha ha!
And us, the adoring public, believe we are the buying the same racquets, ha ha ha! That's pretty much why I choose my own racquet, rather than go with what the pros use.
Yes, they custom fit everything for the top pros. Even the grip which they use is specially designed for each player to reduce blistering.
Does anyone know where exactly you can let make your rackets totally customized Including grip size and shape!
Seems odd to be Rafa's racquet when it has Babolat Pro Hurricane strings.
Those are RPM with Pro Hurricane, everything is fake!!! ;)
Are you saying they paint Pro Hurricane on his RPM strings?
Well I was just kidding, but I had not seen black pro hurricane before(may be just me), and I have not seen RPM in a 15ga either. I know he was using Black Duralast when RPM first came out so that we all thought he was using the new RPM.
Geez, I go out and practice my serves tonight and all these responses! Well, I hadn't noticed those strings with the Pro Hurricane painted on there. Well, this might be an old picture with his old setup. He was still using Duralast even though Babolat had advertised him using Pro Hurricane. So that would explain that string stuff.
Hal is right. They definitely don't make RPM Blast in 1.35 gauge. There's a discussion that the weight of the strings alone change the balance point to the 33 cm balance he uses.
Right, Joe, pros use paintjobs when they don't want to switch to a new frame. They don't want to have to learn a new frame again. It is said that Agassi used the same Trysis 260 with Liquidmetal and Instinct paintjobs. Kuerten is said to use the same Head Pro Tour 630, even using a Head Ti Fire with a cosmetic throat bridge. Djokovic is definitely not using the retail Speed Pro.
Some of the guys get a hand on one of the actual racquets and they measure everything, and put it on TW forum. Kiteboard is the member who put this up.
© 2020 Created by Mark / The Mayor. Powered by


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Small solid wood and hand-painted Daruma figure. The figure is in good condition with no chips or cracks though it does have some marks and scratches from handling and past display. This Daruma figure is less than 30 years old and was acquired in the historic city of Shizuoka, Japan near the foot of Mt. Fuji. Please read below to learn about the history and legend of Daruma.
Height: 4.1 inches (10.5 centimeters)
Weight: 4.1 ounces (118 grams)
Important note:
Images of the Daruma items which we list are often uploaded to our Daruma Blog which is an on-line gallery of unique and interesting Daruma items. The purpose of this blog is strictly to share images of some of the wonderful Daruma we encounter in the course of our work, and to provide a digital archive to preserve these images into the future. If you purchase a Daruma item from us and do not want a digital copy of your Daruma displayed in the photo blog or archive then please simply send us an email indicating your preference and we will promptly remove the item images.
Click here to see more Daruma items!
Click here to see additional treasures from Japan!
More about Daruma
"Life falls down seven times, yet gets up eight…" This popular Japanese proverb is commonly associated with the Indian Buddhist sage Daruma. Daruma is the more familiar name of the historical Buddhist monk Bodhidarma, who lived sometime during the fifth or sixth century AD. Daruma is credited with the founding of the Zen sect of Buddhism, which he is reputed to have introduced into China during his travels there. Some of the legends surrounding this figure include tales that he achieved enlightenment or satori only after meditating in a cave for seven years without blinking or moving his eyes. Another story tells that his enlightenment occurred within a temple in China where he spent his seven years sitting in a room staring at a wall. Apparently at some point during his long meditation Daruma became so overcome with fatigue that he cut off his eyelids in anger and tossed them to the ground. These are reputed to have then sprouted into China's first green tea plants! It is said that Daruma's long meditation caused his arms and legs to wither and fall off, leaving him as an armless, legless and eyelidless (yet enlightened) Bodhidarma… The Japanese love this story and admire Daruma for his spirit and determination, and each new year many Japanese will buy a paper-mache Daruma tumbler doll in order to enlist its services in helping them persevere towards their own goals or achievements. The dolls are sold with unpainted eyes, allowing the new owner to paint in one eye to symbolize the start of a new goal or venture. The doll is then placed in a prominent place within the home or at work in order to remind the owner to keep after their aim. Japanese students especially utilize Daruma to motivate them with their studies; placing a one-eyed Daruma before them on their desk as motivation to work hard and make the grade. Only after the goal is achieved will the owner then paint in the second eye, symbolizing a realized goal. Daruma dolls which have completed their jobs as perseverance role models are normally then brought to a temple to be burned during special ceremonies set aside for this purpose. The last images below are various representations of Daruma found at a Zen temple near our home in Japan.
item code: R1S4-0003387
ship code: L1650


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The village of Manito may be off the beaten path, but travelers from Chicago, St. Louis, Kansas City and even Japan are finding their way to the rural Mason County town to visit its winery, pottery studio, restaurants, bakery, confectionery and specialty shops.
The village of Manito may be off the beaten path, but travelers from Chicago, St. Louis, Kansas City and even Japan are finding their way to the rural Mason County town to visit its winery, pottery studio, restaurants, bakery, confectionery and specialty shops.
"It's quickly becoming a destination spot," Larry Kruzan of Lost Creek Pottery said of the town about 68 miles north of Springfield.
According to the book "1879 History of Menard & Mason Counties," Manito was surveyed and platted in 1858. By 1879, the village had grown to about 600 people and had several stores, a post office, a Masonic lodge and two churches.
Today, the agricultural community has nearly tripled in population, and business owners are revitalizing the tiny downtown.
"It's come a long way over the years," said Manito police officer Glen Holstlaw. "It's a pretty progressive little town."
Some of that revitalization has come from using what the Manito area has to offer.
When high school sweethearts Dan and Cris Willett decided to return to their hometown of Manito to raise a family, Dan left behind a 20-year career as an architect in Peoria. He had considered growing and selling plants wholesale on acreage he owned west of Manito, near the Illinois River.
However, an article about vineyards and wineries he read on the University of Illinois Extension's Web site changed everything.
"It said grapes grow good in really poor soil. If you know anything about Mason and southern Tazewell counties, you know there's poor (sandy) soil," Dan said. "So it was kind of a natural."
After establishing an acre of grapevines, Dan began making wine using a 5-gallon kit. He eventually planted more grapes and bought stainless-steel fermentation tanks.
"I thought, 'This is getting serious. Maybe I should open up a winery,'" he said. "One thing led to another, and the next thing you know, here we are 10 years down the road — four years in the winery — and going strong."
Dan and fellow Midwest Central school board member Bob Sondag formed a business partnership and in 2003 purchased a large building on Market Street that had once housed a harness shop and a Hudson car dealership.
After much renovation, Willett's Winery & Cellar opened in 2005.
"What'd we keep? We kept the walls," Dan said. A 2,000-square-foot tank room and cooler and outdoor brick courtyard were added, helping create a "European ambiance."
"We cleaned up an area downtown that was pretty blighted," Dan said. "The windows were boarded up, and there were weeds. It was just neglected for 20 years."
The Willetts cultivate about 2,500 grapevines — six French and six American varieties — producing from 2,500 to 3,000 gallons of juice per year. They also buy cranberry and other juice from New York growers and have an orchard with about 1,000 dwarf apple trees.
Several of their wines are prizewinners — including the Hometown Red, which won the gold medal, and the Frontenac, which captured the Governor's Cup for best blush/rose, at last year's Illinois State Fair. The Vignoles took home a bronze medal at the 2008 Indy International Wine Competition.
Special events, such as live music most Friday evenings in the summer, murder-mystery dinner theater performances, the Wine and Dine Experience and an annual recipe contest are held at the winery.
The Willetts also helped organize the Illinois River Wine, Art & Jazz Festival at Manito's Memorial Park in May.
"These are things I never dreamed I'd being doing, but people really enjoy them," Dan said.
Longtime residents of Manito tell Cris the Friday-night entertainment "reminds them of what Manito was like in the 1950s, when people came downtown (to listen to bands)."
"That makes us feel good," she said.
All in the family
Adjoining the winery is Bob Sondag's large workshop, Signature Wood, where Bob makes "very beautiful fine furniture," said his wife, Theresa Sondag. Theresa is one of six owners of Liz Marie's Recipes, next to the winery on Market Street in what previously was a bank and the village hall.
Liz Marie's got its start in 1996 on Elizabeth "Liz" Juraco's family farm in Canton, where Theresa's mother, Liz, and five other women baked and filled orders for povitica, a "Croatian nut roll with an Irish twist."
The recipe for povitica — traditionally served on holidays and special occasions — was passed down to Liz from her mother-in-law, Caroline Juraco. Paper-thin sweet dough with a special blend of ingredients, such as cinnamon, sugar, pecans, dates and raisins, is spread before it's rolled up and baked.
Lunch is served Thursday through Saturday, and the business provides food for some events at Willett's Winery and Cellar.
Besides povitica, customers can get pies, pizza, chicken salad, casseroles and other delectables — many from recipes from Theresa's mother-in-law, Phyllis Sondag. And the povitica is sold online.
"We've evolved," Theresa said. "We're still evolving."
A place to establish roots
Although Larry Kruzan lives just outside Pekin, he says Manito "really is where my heart is."
Kruzan opened Lost Creek Pottery in Manito in 2005 — the same year the Willetts and Sondags began their latest endeavors. He's since sold thousands of pieces of pottery, ranging from berry bowls and mugs to platters, pots and glossy vases.
"We had 13 moves in 15 years, and four of those were international. It's hard to have a sense of community, when you're coming and going," Kruzan said. But he says he's found it in Manito.
An Army veteran who worked in civil and mechanical systems engineering, Kruzan retired in the late 1980s after falling 12 feet from a missile launcher and breaking his back and hips. He later learned he also had multiple sclerosis.
Following the mishap, Kruzan and his wife, Debbie, spent seven years in Texas doing mission and government contract work. They returned to the Pekin area, where Kruzan was raised, when his health declined.
Away from the Texas heat, Kruzan's condition improved, and he began studying photography at Bradley University in Peoria.
Seeking an art degree, Kruzan took up pottery, which merged his interest in science with his creative nature.
Meanwhile, the late Connie Gilroy convinced Kruzan to bid on Manito's abandoned train depot, which the village was auctioning off, and turn it into a potter's studio.
"I saw that there was a vision for growth in the community, and there was a group of village leaders here who were going to see the project through," Kruzan said.
Friends and family helped Kruzan, who uses a wheelchair, renovate the old brick building, changing the roofline and adding a workshop and classroom area, where he teaches youngsters how to shape clay.
"I came to discover that the people of Manito work together to solve problems," he said.
Establishing a reputation
Kruzan notes that he's sold his pottery to people in all 50 states and eight countries. He's not the only one selling beyond Manito's borders.
Kevin Corr moved to Manito from Mount Prospect about three years ago, opening Corr's Custom Cakes. Although his bakery on State Street offers cookies, cupcakes, eclairs and other goodies, Corr's specialty is wedding and all-occasion cakes. He sells them to customers in Bloomington, Lincoln, Canton, Washington and elsewhere.
"I'm here early and often stay very late," he said.
At Dianna Fine Chocolates and Candies on North Broadway Street, owner Sue Woodward spent a recent afternoon baking raspberry-cheese coffeecakes and other sweets and putting the finishing touches on a cake designed to look like a Jeep. Her display cases were filled with her handmade truffles, which are sold by the piece or box and sometimes given as favors at weddings and showers.
Woodward provides biscotti, muffins, cookies and other bakery items for Copper River Coffee and Tea in Peoria. And her chocolates and toffee are sold in Byron near Rockford. She also creates wedding and other specialty cakes, and her treats are available at area events.
Woodward has noticed an increase in foot traffic in Manito.
"(Visitors) usually go to Liz Marie's for lunch and then to the winery. Then they start hitting the shops," she said.
While the entrepreneurs do advertise, they say patrons often discover Manito via word-of-mouth or "by accident." That was the case for an eastern European couple who got lost and wandered into the winery.
Dan Willett said a limousine recently pulled up to the establishment with several women from the Chicago area "out enjoying life for the day."
In June, the Willetts opened Willett's Wine at The Shoppes of Grand Prairie in Peoria, with the goal of marketing their winery.
"I think we've been pretty successful at getting people who didn't know we were here before down to Manito," Cris said.
Corr hopes new businesses continue to develop in the area, but that Manito maintains its "small-town atmosphere."
Dan says locals are beginning to see the value of tourist-based industry. The Illinois River corridor passes through Manito, and the village is only a few miles from the 7,200-acre Sand Ridge State Forest.
"We really have a nice area here in central Illinois," Dan said. "We have to a lot to offer for a weekend getaway, and I think people are starting to realize that. It's a neat little escape."
"People can come here and be entertained, fed well and enjoy the other experiences that are unique to Manito," Kruzan said.
Want to visit Manito's businesses?
Call ahead for hours not listed.
* Corr's Custom Cakes and Catering, 205 West State St., (309) 968-2677. 8 a.m.-5 p.m. Monday-Saturday.
* Dianna Fine Chocolates and Candies, 102 N. Broadway St., (309) 968-5300. 9:30 a.m.-3:30 p.m. Thursday-Friday, 9:30 a.m.-noon Saturday.
* Just Like Home, 200 N. Adams St., (309) 968-6677. 5:30 a.m.-2 p.m. Monday-Saturday, 7 a.m.-2 p.m. Sunday.
* Liz Marie's Recipes, 102 S. Broadway St., (309) 968-7383, www.lizmaries.com. 10 a.m-2 p.m. Wednesday-Saturday, lunch served Thursday-Saturday only.
* Lost Creek Pottery, 200 N. Broadway St., (309) 968-7687, www.lostcreekpottery.com
* Signature Wood, 107 Front St., (309) 968-7105 or (309) 241-6600 (cell)
* Willett's Winery & Cellar, 105 E. Market St., (309) 968-7070, www.willetswinery.com. Noon-6 p.m. Monday-Saturday, 1-4 p.m. Sunday.


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- 7 Tips for Portion Control
- 90 Days to Get in Shape for Summer!
- Nutrition 911, Part III: Deciphering Marketing Jargon
- Test Your Peanut IQ!
In general, mankind, since the improvement of cookery, eats twice as much as nature requires.
7 Tips for Portion ControlBy Joe Wilkes
The big news in nutrition this past week was a study published in the Annals of Internal Medicine. The study covered cookbook recipes over the last several decades (with emphasis on recipes in The Joy of Cooking), and it was discovered that calorie counts have gone up dramatically as authors have increased portion sizes to conform to new cultural norms. Where the 1936 edition of the kitchen classic averaged 268 calories per serving, the most recent 2006 edition averaged 384 calories. Lower costs of food and larger plate sizes are theorized as part of the reason for the increase, but nutritionist Marion Nestle says that mainly it's just a reflection of people becoming accustomed to eating more and more overall. What can we do to monitor and control portion sizes? Here are some ideas . . .
- Downsize your plate. One issue the study pointed out is that the average plate size has grown over the years, and the amount of food served on those plates has kept pace with that increase. Instead of breaking out the big dinner plate, try eating your dinner off a salad or dessert plate. The smaller plate will make the amount of food look larger by proportion, a visual cue which will trick your brain into thinking you're eating more. You can also trade in your big dinner fork for a more petite salad fork, which will slow down any shoveling behavior that might occur at the dinner table.
- Divide and conquer. When you're cooking more than one serving of something, immediately store the prospective leftovers in single-serving containers. By putting out the entire dish, you run the risk of there not being any leftovers at the end of the meal. Depending on what the meal is, I divide my food onto two plates—one for that meal and one for lunch the next day. And as a side benefit, this can help you tighten your wallet while you tighten your waistline.
- Count it down. If you eat your reasonably sized portion of food in the dining room/living room/den/bedroom/bathroom, etc., and leave the leftovers in the kitchen, it will make this next step a lot easier. Here's the scenario: You've finished your first portion, and yet you still want more. This is far from atypical, especially if the big plate of leftovers is sitting in front of you, tempting you, calling to you—maybe just a half a spoonful or maybe just a pick at the serving platter with your fork (just the good parts, of course). That couldn't possibly have more calories, right? Wrong. The calories from the food you sneak in after you finish eating are as potent as the calories from the food you're served. The good news is that if you can hold off, you won't be hungry for long.
After you have a decent-sized portion of food, it takes your brain about 20 minutes to get the message from your stomach that you're full. So try this: Before you reach for seconds, glance at the clock on the wall or your wristwatch. Spend the next 20 minutes chatting with your dining companions, or if you're eating alone, check out the newspaper, read a magazine article, or play along with a round of Jeopardy on TV. Then, after 20 minutes, see if you're still starving for another bowl full of whatever. Chances are that your cravings will have disappeared. If they haven't, maybe you do still need a little more food to achieve satiety. Review what you ate before, and if the calorie count seems low, treat yourself to a little extra. Or, if the calorie count seems about right or high for a regular meal and you're still hungry, fill up on some low-cal veggies or have a big glass of water. Sometimes it's easy to confuse thirst for hunger.
- Embrace your inner child. And we don't mean have candy for dinner . . . When you're on the road or out for dinner, don't be ashamed to look at the kids' menu. As the adult menu has been supersized to gluttonous proportions, the children's menu often has the most nutritious options. Check out Debbie Siebers' portion-control tips below, and you'll see that oftentimes the amount of food in a kids' meal is just the right amount for an adult watching his or her figure. Not to mention, if you play your cards right, there could be a free toy in it for you. Out of the mouths of babes . . .
- Sharing is good. And while we're getting lessons from the small set, how about sharing? If you're a foodie like me, the hardest part about eating out is passing up all the goodies you want to try on the menu. Instead of ordering too much for yourself, strategize with your fellow diners about how you can maximize the variety of the food instead of the quantity. Most restaurants will be more than happy to provide you with extra small plates so you can split dishes. And make sure you actually split them! Don't dine out with your friend who survives on a nibble here or there and split two dishes; you'll end up eating 80 percent of the food on the table while he or she makes do with a couple of forkfuls. In case you ever wondered how Top Chef host Padma Lakshmi keeps her model physique while judging up to 12 meals a week, the secret is that she doesn't eat everything. Also, when you're figuring out how to eat family-style, make sure that at least one of the dishes is a healthy salad, a non-cream-based soup, or a vegetable dish. That way you and your family can get full without getting fat.
- Learn your weights and measurements. As anyone who's a regular reader of this newsletter knows, we're always going on and on about reading labels. And as important as the calorie, carb, protein, and fat numbers is the serving size. This is where the corporate food interests get you a lot of the time, by adjusting the serving size downward to make the nutritional numbers look a little better. As anyone who's recently spent a Saturday night alone with the TV can tell you, the estimate of four servings in a pint of Ben and Jerry's or Häagen-Dazs is wildly optimistic. Whereas the label would indicate a 300-calorie serving, keep in mind that the entire container has 1,200 calories. And since most of the containers taper downward, eating what appears to be half of the container can actually amount to two-thirds.
It's definitely too much of a hassle to weigh and measure everything you put in your body every day. Even the most anal-retentive people among us don't have the time to be hauling out the scale and measuring cups for every meal. But it's worth it to at least familiarize yourself with a few standard weights and measures. Try learning what an ounce, a gram, and a tablespoon, etc., look like. That way you can at least eyeball how much you're eating. I've yet to meet the person who can make a typical bag of potato chips last for twelve servings.
- Give yourself a hand. For an easy guide to portion sizes, follow this guide from Slim in 6® creator Debbie Siebers.
Handy Portion-Control GuideBy Debbie Siebers, creator of Slim in 6®
To achieve weight loss, it's crucial to really understand what a portion is. Here's a trick: use your hand as a guideline to portion sizes.
Palm = Proteins
Make protein portions the size of your palm. Protein is found in animal products, like fish, meats, and cottage cheese. Some veggie sources include legumes (beans, etc.), tofu, tempeh, and wheat glutens.
Thumb = Fats
Fats are important but also very dense, so match portions to the size of your thumb. Good fat sources are avocados, olive oil, nuts, and seeds.
Fist = Fruits, Grains, etc.
Your bread, fruit, cereal, rice, and grain portions should be about equal to the size of your closed fist. Remember that whole grains are always preferred.
Hand = Veggies
Open your hand and spread your fingers as wide as you can. That is a good vegetable portion. Raw vegetables are loaded with fiber and nutrients, and contain very few calories.
Related Articles
"10 Ways to Fight Obesity"
"10 Healthy Snacks for Couch Time"
"10 Foods You Should Eat"
Got something to say? Chat with the writers and other readers this coming Monday, March 2nd, at 8:00 PM ET, 5:00 PM PT in the Beachbody Chatroom!
If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at email@example.com.
Nutrition 911, Part III: Deciphering Marketing JargonBy Steve Edwards
Welcome to Part III of our oh-so-basic nutrition class designed to give you an overview of basic nutrition and make healthy eating much simpler. First, we had an introduction, which was followed by a very simple analysis of what you should eat. Today, we delve into the tricky world of marketing.
These days, the topic of what's in food is probably less important than what you're likely to hear about food. People can go for years without discussing their diets, but it's practically impossible to go a day without hearing terms like organic, omega, or carb. Upon hearing one of these terms, you've found evidence that advertisers have used their market research tools and, thus, determined that they need to shove these words down your throat, especially since you probably have no idea what they mean. You see, as long as you don't know what they mean, they can spin them however they like. Spin: it's not just for politicians anymore. But these terms do have meaning. And once you understand them, they can help you make smarter food choices.
Foods without labels
Some foods don't require a label, which makes them harder to spin. These are mainly very fresh and haven't been tampered with so, in general, they are your healthy alternatives. The spin doctors here play both sides of the fence. When it comes to non-labeled foods, the important issue is how these foods were raised.
When it became clear that the reason certain companies could offer lower-priced goods was because they used inferior raising methods, those who didn't use inferior methods began using terms to help distinguish themselves. When this affected the business of the former, they jumped into the fray and the spin games began. But that's getting ahead of our topic. Let's begin by defining which foods don't require labels.
First are foods like apples, oranges, broccoli, and many other things that you can buy in the state that they come from the earth. Known as fruits, vegetables, and herbs, they're entirely different than that soda you just bought with "real fruit flavor." These foods have parts that aren't really foods, either. Called fiber, it's the indigestible part of a plant. It has no nutrient value, but it's still an ultra-important part of your diet because it does all kinds of things, including cleaning out our digestive tract and soaking up excess cholesterol. It's very important that our diets feature plants. They are loaded with nutrients and fiber and have no man-made ingredients (okay, some have pesticides, which we'll get to in a minute). When we do things like cook or make juice from these items, they lose their nutrients and fiber, and get a label.
Next are grains and legumes. Things like rice and beans—also plants—these foods have more protein and calories than fruits and veggies. They are less easily found in their natural state. Rice, for example, often has its shell stripped, so it's white. Grains get turned into breads and crackers, often at the expense of their healthiest ingredients. Beans get smashed and have things added to them. As a rule, the closer you can get a legume or grain to its original state, the better it is for you.
Finally, we have meats and dairy products. Nowadays, unless you live on a farm, you probably have to buy these with labels. That's mainly due to suspect growing and harvesting practices. This topic is mainly one for Politics class, but we're going to look at the consumer end of it next.
Hey! What are you rolling your eyes at? Yes, you, the guy in the white suit taking up two seats. What are you dressed like that for? Going to the Kentucky Derby after class? Well, pal. I believe that this subject concerns you more than anyone, so pay attention.
These animal products are loaded with protein, vitamins, and sometimes carbs and healthy fats. But we need to be careful with them because meats (other than fish) and dairy products have a lot of saturated fat. You can buy all of these products with much of this fat removed. For the most part, this is recommended, which we'll cover in the "fat-free" portion of the lecture later on.
Organic and other terms for natural foods
Now it's time to get to some good jargon. You've heard all of these terms, probably while you've been considering buying any of the aforementioned food items. But just what do they mean?
Organic. Organic means living, so organic foods are supposed to be alive or, at least, recently alive. Originally, "organic" meant produce that hadn't been sprayed with inorganic things, like pesticides. But now you'll see "organic ingredients" in boxed, jarred, and canned foods, which can be confusing. Organic was once a term used only by the folks who showed up at your weekly farmers' market. Then, word started to get out about large-scale farmers spraying nasty pesticides on their crops, pesticides that would still be on those crops when we bought them. Most people are pretty sure they don't want to eat something made to kill animals, so when the little "organic" guys' businesses started to feel the impact, the big guys just started slapping an "organic" label on anything, until the government had to step in.
Now we have an imperfect system. Organic rules can be fudged to some degree, but it seems to be getting better and not worse. It's made the large growers a bit more cognizant about what they add to or spray on their crops. Organic has also trickled up. So now packaged foods using "organic ingredients" are labeled as such. But be prudent because the fine print will tell you how much is organic. Lobbyists haggle over how much organic stuff needs to be in a product for the word "organic" to appear on the label, and the amount has changed and will continue to change. So you can see a product with a big "organic" on its label with very little organic inside.
Also, many farmers claim that organic growing remains behind the times. They argue that their products don't seem to grow as healthily using organic standards because the classification needs reworking. This is no doubt true, as we'll probably never be able to create a perfect system.
Bottom line: "Organic" on a label is probably better, but you should read the fine print. The more concerned the farmer or rancher, the more information they want to provide. A company that spends a lot of effort to list its practices is probably better than one that won't go to the trouble. As a general rule, those going out of their way to meet organic standards probably care more. It's not perfect, but buying "organic" still stacks the odds in your favor.
Grass fed. Cattle were once all grass fed. They lived on prairies and ate grass, 'cause that's all there was to eat. On the prairie, that grass is nutrient rich because of the soil. Cattle that ate it grew big and strong, and when we ate them, we grew big and strong. Then, some guy figured out that cattle, if they had to, would eat grain. This meant he could build houses and strip malls on the prairie, put the cattle into little fenced areas and feed them grain, and make a lot more money. The downside was that grain didn't have the same nutrient value (like eating Krispy Kreme doughnuts instead of broccoli), so the cows weren't so big and strong. To make them look like they once did, he started shooting them with things like steroids, so that the cattle started looking like Jose Conseco, and all was good in the world. Except that when we ate the cattle, they didn't have the same nutrient value. This meant we ate the same calories with less nutrient value. When this happened, we got fat.
For a while, we were none the wiser. Then, people started getting sick and dying because some genius, low on grain, started feeding cows parts of other cows mixed with the grain to make more money. Cows aren't carnivorous, like animals with sharp teeth, so this didn't work well and bad stuff like E. coli started showing up in meat. Anyway, feeding cows other cows is now against the law, but lobbyists were also able to make a deal in which it's nearly impossible for meat companies to be sued, so who knows what they're actually up to.
Bottom line: Even though meat lobbyists have been hammering away at the "grass fed" requirements, it still means that the meat is likely to be much better in quality.
Free range. Cattle weren't the only animals out on the prairie. Birds were there, too. In fact, birds were all over the place because they have wings and can, you know, fly. This became problematic when folks decided they wanted to raise them on farms. You listening, Colonel?
Figuring that if birds couldn't fly and, well, they would then need no space at all, "farmers" started loading them all together in tiny little pens. Irritated—naturally—the birds would peck at each other and cause general turmoil, so good ol' Foster the farmer put them in little cages wherein they couldn't get at each other—for their entire lives!
Since this isn't Animal Cruelty class, let's just talk about how healthy these birds are when they grow up and we eat them. When you get out and exercise, how does that help you? Hmm, since some of you can't answer this, I'll tell you. You get healthier. Your body systems work better and you get more muscle. Muscle is meat, like the part of a chicken that we want to eat. If you sit in a small room for a long time, how do you tend to look or feel? Answer: You get fat. You get sick. You die young.
Take two chickens. Let one run around and eat stuff it finds growing out of the ground. Put the other in a 2-foot-square box and feed it junk food. Which one do you want to eat?
Bottom line: Only eat free-range fowl, which is harder now than ever to find because new grades of distinction have surfaced. Again, to stay on top of it, you'll need to stay educated. To reiterate, the more concerned the company, the more likely they will want to educate you.
Farm raised. This term has to do with fish. For those of you who are confused, that is natural. Fish live in water. We live on land. How the heck do we farm them?
The obvious answer is to put them in big aquariums, but that would be too expensive. Instead, they raise fish in fenced-off areas and treat them a bit like the birds mentioned above. This tends to cause a lot of damage for the ecosystem in general, but this isn't Environment class. We don't offer environment classes because they don't help your standardized testing. Anyway, the effect on the fish depends a lot on the type of fish. Some, like catfish that naturally live in sluggish conditions, do okay, while others, like salmon, do terribly. In fact, salmon are migratory and swim for most of their lives. Keeping them in a "tank" wreaks havoc on their lifestyle. Farm-raised salmon don't even have red meat, like they do naturally, and are dyed red for market. Do you really want to eat fish that's been dyed red?
Bottom line: Avoid farm-raised fish when possible. Always avoid farm-raised salmon.
Local. Some of you are no doubt wondering why this rather boring-sounding label is taking up more shelf space lately. After all, isn't the gourmand taught to eat from exotic and far-off lands? Who, with ample means, wouldn't always opt for Maine lobster, Norwegian caviar, and water from New Zealand?
One concerned for the health of the planet might be the obvious answer. You don't have to be Al Gore to deduce that using 500,000 gallons of gas so that you can sip from a melting glacier near Christchurch might create a ripple effect with negative implications for the planet. But, hey, this isn't Earth First 911; it's Nutrition 911, so let's stay focused. Buying locally allows us to play watchdog. It's easy to check out your local dairy. Just ask around. You don't even need to research. Good businesses tend to get talked about in the community. And if you suspect that a local business is wielding a bit too much power and influence over your neighbors, that's probably all the information you need. But your local Chambers of Commerce, Better Business Bureaus, and independent news organizations are keen to help out should your scuttlebutt network not be broad enough.
Bottom line: Local companies should always be considered first.
Ah, there's the bell. I hope you'll feel a bit better next time you walk into your local market. But we're not finished. Fat and carbs, two words known far better for their colloquial rather than literal meanings, will be covered next time.
Related Articles
"Nutrition 911, Part II: What to Eat"
"Nutrition 911"
"Coldwater Fish, the Top Superfood"
Got something to say? Chat with the writers and other readers this coming Monday, March 2nd, at 8:00 PM ET, 5:00 PM PT in the Beachbody Chatroom!
If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at firstname.lastname@example.com.
Check out our Fitness Advisor's responses to your comments in Steve Edwards' Mailbag on the Message Boards. If you'd like to receive Steve Edwards' Mailbag by email, click here to subscribe to Steve's Health and Fitness Newsletter. And if you'd like to know more about Steve's views on fitness, nutrition, and outdoor sports, read his blog, The Straight Dope.
Test Your Peanut IQ!By Joe Wilkes
We've all read the news this past week that peanuts make excellent carriers of salmonella, but what else do you know about this recently beleaguered legume?
- From what continent do peanuts originate? Peanuts originated in South America, where they have been cultivated for more than 2,000 years. Spanish and Portuguese traders brought them back to Europe. Currently, the largest producer of peanuts in the world is China, followed by India, and the U.S. is a distant third.
- How much peanut butter does the average American eat each year? The average American eats about 3 pounds of peanut butter every year. Marlon Brando was an avid peanut butter fan. It was rumored that after visits by the actor, his hosts would discover emptied peanut butter jars in their kitchens.
- On average, how many peanuts does a typical 18-oz. jar of peanut butter contain? On average, it contains 850 peanuts. It's because of this that about half of the Georgia peanut crop goes to making peanut butter. Peanut butter is not as popular in the rest of the world as it is in America—two-thirds of the international peanut production goes to making peanut oil, which is very popular in cooking due to its high smoking point (the temperature at which it begins to smoke).
- Why does peanut butter stick to the roof of your mouth? Peanut butter sticks because of its ability to almost instantly absorb moisture due to its high protein content (30 grams per cup). It's like the ShamWow® of food! This may also explain why it is a secret weapon for removing chewing gum from fabric or hair.
- Who invented peanut butter? Contrary to common belief, it was not George Washington Carver. There is evidence that the ancient Incans created an ancient mash, and John Harvey Kellogg, the cereal magnate, marketed a nut butter in 1890, years before Dr. Carver's famous experiments at Tuskegee University, where he discovered over 300 uses for peanuts, as adhesives, ink, fuel, and cosmetics, among others. His research revolutionized agricultural practices in the southern U.S.
If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at email@example.com.
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Tigers Battle Frigid Final Round of Big Blue Intercollegiate
NASHVILLE, Tenn. – The final round of the Big Blue Invitational showed effects of cold temperatures and high winds on all teams on Tuesday morning. After playing the first two rounds with temperatures in the high 70's, the round three thermometer only reached the mid-40's with winds reaching as high as 17 MPH. Thus making play at the Par-72, 7,158-yard President's Reserve Course at the Hermitage Golf Club feel like 27 degrees.
Through the first two rounds 22 team scores, out of 28, were lower than 300. On Tuesday, not one of the 14 teams could break the barrier. Alabama State shot a team-low 301 on Tuesday to finish the tournament in sixth. UT Martin shot a 304 in the final round to claim the team title. The Tigers (291-301-312=904) finished ninth in their final event before the Ohio Valley Conference Championships.
Brandon Caballero (69-67-74=210) took home the individual medalist award. Matt Campbell carded the fourth lowest score of the day with a 2-over, 74, and led TSU over the three rounds at 9-over.
Campbell (74-77-74=225) matched his first round score as he hit 14-of-14 fairways, eight greens and sank four birdies. The junior found the bottom of the cup on 14 and 17 for birdies before going 1-under on back-to-back holes at No. 2 and No. 3. Campbell hit a 56-degree wedge from 88-yards out to five feet on No. 2. The Goodlettsville native knocked down his final birdie on a 12 foot downhill sweeper.
James Stepp (74-76-77=227) carded a 5-over, 77, and was followed by Codie Welborn (70-79-80=229) with an 8-over, 80. Andrew Warner (75-73-81=229) recorded the final countable score for TSU, while Dallas Hill (73-75-86=234) posted the non-countable score.
Shane Sampair (73-80-79=232), playing as an individual, shot a 7-over for the day
The OVC tournament will be held in Muscle Shoals, Ala., from Apr. 25-27.


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Sometimes I find a post that "sings", that makes my heart glow with gladness because someone got it.
It's fun to help people discover where their passion lies. I guess it appeals to the a teacher in me. Just let me start with a question. Then I get to do go looking for relationships while I'm listening to another person talking — two of my favorite things.
I keep asking questions and in the words I hear folks describe the people and ideas that they would love to spend their waking hours with.
By the time I start mentioning what I'm observing, I've already got a big smile on my face. It's so fun to say, "hey, did you hear that? It was beautiful what you just said. Did you notice how many times you've talked about . . .? You seem to be really into . . .?" And to hear back, "Oh yeah, I guess I am."
That's when it gets just like two kids playing.
And they call this my work.
Liz, that's when your work is your passion, and your passion is your work!
Well, fellow bloggers, your blogging challenge this week is to:
Describe your passion and explain how you are living and working it into your life.
Don't have a passion? Don't know what yours is? Well, it it your blog isn't part of your life's passion, what is?
It's up to you to run with this question, so give it a try. Blog your passion.
This is one of many blogging challenges I offer weekly to help kick your blogging ass. For more challenges, see the Blog Challenge category.
Site Search Tags: blog challenge, blogging challenge, blog writing, passion, blog your passion, liz strauss
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Copyright Lorelle VanFossen, member of the 9Rules Network, and author of Blogging Tips, What Bloggers Won't Tell You About Blogging.