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Due to ongoing COVID-19 concerns, the third annual North Carolina Folk Festival will be streaming their virtual concert series online from Sept. 11 to Sept. 13.
On July 13, The NC Folk Festival announced that its three-day signature festival hosted each September will be a three-part virtual concert series. The virtual concert series will premiere in three segments, spread across the evenings of Friday, September 11, through Sunday, September 13, as each night a new two-hour performance is streamed live.
The NC Folk Fest continues the legacy of the National Folk Festival, which was held in Downtown Greensboro from 2015 to 2017.
In the tradition of the National Folk Festival, the NC Folk Fest features performing musicians and bands that represent diverse cultural traditions from around the world, including on-stage music and dance performances, as visitors would attend the festival from all over the country to experience a variety of heritages and customs, regional and ethnic foods, festival merchandise and more.
As the continued threat of COVID-19 still poses concerns to public health in North Carolina, the NC Folk Fest will continue on as a socially distanced celebration of North Carolina’s rich cultural heritage through music, dancing, storytelling and crafts.
Last year, the NC Folk Fest attracted an estimated 156,000 people to downtown Greensboro to enjoy the performers, musicians, and dancers.
The annual folk festival planners changed their plans for its usual in-person event after concluding that they could not safely attract thousands of people downtown during the on-going COVID-19 pandemic, according to Greensboro News and Record.
On Aug. 12, the NC Folk Fest announced their performer lineup and the film locations to be featured in the 2020 virtual concert series. There will be 10 performing artists and 9 film locations around Greensboro that will appear in a pre-recorded performance online via Youtube and on the city’s Greensboro Television Network — all for free “admission”.
“The pairing of North Carolina folk and traditional artists performing at iconic locations around Greensboro is our way of sharing with the world a sample of the people and places that contribute to the cultural identity of our home community,” Amy Grossmann said, President and CEO of the North Carolina Folk Festival in a recent press release. “In lieu of inviting folks to travel to experience our event this year, we are excited that people from across the world will be able to enjoy this taste of North Carolina and Greensboro in the comfort of their homes.”
The pre-recorded live performances will be filmed at iconic locations around Greensboro, including The Historic Magnolia House, Center City Park, and Gateway Gardens – located at the eastern entryway to the City of Greensboro.
The lineup of headline performers includes folk duo Mandolin Orange from Chapel Hill, N.C., R&B group The Hamiltones from Charlotte and Greensboro, N.C. and bluegrass group Chatham County Line from Raleigh, N.C.
Additional performances will be from bluegrass group The Burnett Sisters Band, jazz guitarist Charlie Hunter, N.C. native singer Charly Lowry, Greensboro hip-hop group Demeanor, N.C. kora-led dance band Diali Cissokho & Kaira Ba and country music artist Rissi Palmer.
Presented by the 34th Carolina Blues Festival’s partnership with NC Folk Festival for this year’s virtual series, blues singer Veronika Jackson from Atlanta will perform as a tribute to NC blues legend Elizabeth “Libba” Cotton.
Live links to the pre-recorded performances will be available on their website at ncfolkfestival.com.
To learn more about the North Carolina Folk Fest Virtual Concert Series, please visit their social media pages on Instagram and Twitter for updates.


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Our health matters a lot, good health keeps us alive and strong. Many women have been asking several questions about different health conditions they experience in their lives. And one of these questions is, "How do I know I have an infection or vaginal disease?"
Most girls find it hard to tell when they have a vaginal infection or not. Sometimes they have infections without knowing and they mostly discover they have an infection after it has eaten them deeply. Early detection aids successful treatment but when a lady fails to identify certain infections early, she may experience other medical complications.
There are various ways of detecting infections and vaginal diseases in a lady. But the simplest method is through vaginal excretion. Understanding the nature and colour of your vaginal discharge helps you in knowing your health status. A lady who understands this will be able to tell if she is having an infection or not. And if she is infected, she will quickly rush to the hospital for proper diagnoses and treatment. This will help prevent her health condition from worsening.
Every lady has to be careful with their health, it is required of them to always monitor their vaginal discharge. In monitoring the discharge, you will need a record book, where you will put down the colour of your discharge and all changes you have experienced. This will help to know the health condition attached to every discharge you experience and also help you in reducing the risk of some deadly infections.
The best technique of monitoring your vaginal discharge is through a careful look at the vaginal droplet on your underwear, you can also do this whenever you want to change your undies or when you take off your undies at the end of every day. You are not advised to insert your hands inside your vagina to check the nature of your discharge because this can infect your vagina with germs and bacteria from the hands.
Not using your hands to monitor your discharge aids you in promoting good hygiene and this will help to reduce the risk of spreading germs and bacteria all over your body.
A healthy woman must experience vagina secretions, this is because it helps the vagina to stay healthy and it also helps in washing out dangerous bacteria that are present in the vagina. In this article, I will be educating women on how they know when their vagina is healthy or not. We will also be discussing changes most ladies experience in their discharge and what the nature of their discharge says about their health. This medical piece will help in understanding the colour and nature of your discharge and also tells you what you should know about the colour of your vaginal excretion. Most women (adult and young) find it hard to explain what their discharge is saying about their health and most times they get confused not knowing how to improve their health.
Vaginal discharge is simply fluid that carries dead cells and bacteria out of the vagina to help keep it clean and prevent it from getting infected with germs and bacteria. Most times women experience changes in their discharge, they may notice an unpleasant odour from their discharge or changes in the colour of their discharge which can inform of white, green, yellow, or brown. Your vaginal discharge can change suddenly due to some factors like sexual arousal, ovulation, hormonal changes, pregnancy, or infections. After reading this article, you should be able to tell when vaginal discharge is healthy or unhealthy and when you need to see a medical doctor. If you are shy you go visit a gynecologist for proper counseling.
Here Are Different Colours Of Vaginal Discharge And What They Mean:
#1. White — you shouldn't get scared when your discharge is white. This colour of vaginal discharge is not harmful to your health. It may look like white, cloudy, or milky white liquid. When you notice such in your underwear, it means that your vaginal discharge is normal as far as you are not feeling any itching sensation. But if you notice a thick white in the discharge with an itching sensation around the virginal area it means you are having a vaginal yeast infection. This infection is not a life-threatening disease and can easily be treated with antifungal drugs but you should visit your doctor for proper diagnosis and treatment.
#2. Clear and Stretchy — most ladies don't know when their body system is getting ready to ovulate. My dear, your body is preparing for this when you notice you are having a sticky or jelly-like discharge. During this period you will observe that your vaginal secretion is producing more cervical mucus and that there is constant egg white in your discharge. Especially when there is an increased estrogen. This means that when you notice this type of discharge you should be worried that you are suffering from infection or any other type of disease associated with the vagina.
#3. Clear and Watery — when you experience clear and watery discharge it shows that you are in your most fertile period. This indicates that you are body is ready to collect sperm from the male's organ. The slippery clear discharge aids in the easy collection of sperm from the vagina opening to the uterus. You can experience this type of discharge on certain occasions, especially when you are sexually aroused. Ladies who engage in physical exercises can also experience such virginal secretion during and after engaging in physical activities.
#4. Yellow or Green — every lady should be careful of this discharge. When you notice your vaginal discharge colour is yellow or green, it means you are not having a healthy vagina discharge, you should quickly consult your doctor because you may be suffering from a deadly infection which may be a sexually transmitted disease or infection like trichomoniasis, gonorrhea, or chlamydia. This discharge usually comes with foul smells that can be easily perceived. In some cases, the color of your discharge can range from white, gray, yellow, to green. If you fail to detect this discharge at its early stage you may experience some visible signs and symptoms like vaginal burning, redness, and/or pain with urination and sex. In a more serious situation, you may experience pelvic pain, nausea, vomiting, or fever depending on the disease has eaten you up. You should fail to rush to an approved medical center for better treatment.
#5. Brown — most times ladies don't pass out all the unwanted blood during their periods. Some of the unwanted blood can sit on the uterus or the vagina and changes its colour from light red to dark red or brown. The blood usually comes out slowly the next day or few days after seeing your period. You shouldn't feel bothered when you notice such a colour of discharge in your undies. The colour indicates old blood that has been sitting in the uterus has passed out through the vagina.
#6. Spotting Blood/Brown Discharge — if you have had unprotected sex before notice such discharge in your undies, it indicates that you may either be pregnant. Ladies experience spotting blood or brown discharge when they are ovulating/mid-cycle. Most times you notice this charge in early pregnancy. You are advised to go for a pregnancy test when you are experiencing such discharge.
#7. Pink discharge -- a lady may see pink vaginal discharge as part of her period or at other times throughout her menstrual cycle. It’s not necessarily a reason for concern. Pink discharge mostly occurs in ladies when blood mixes with cervical fluid when the fluid is coming out of the uterus. In some cases, this discharge may result in some health conditions, like a hormonal imbalance or infection.
Note: being able to identify the nature of your discharge helps you reduce the risk of being taken unaware of some vaginal medical conditions. This will also aid you in understanding your body system and identify changes in your body system. Learn to live healthily and maintain good vaginal hygiene.
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domain: medical


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AUSTIN, TX (PRWEB) December 16, 2013
360 Mortgage Group (360 Mortgage Group), a privately-owned mortgage banker with a primary focus on third-party origination, announced today the hiring of seven new Account Executives that will partner with mortgage brokers in Arizona, Florida, Illinois, Michigan, Missouri and Nevada. Janine Truman, Kenneth Little, Leigh Ann Verhelle, Kim Bessette, Todd Schertzer, Michael Barnhart, and Richard Druce will focus on supporting and growing 360 Mortgage Group’s mortgage broker network in their respective markets.
360 Mortgage Group remains committed to the wholesale channel, and continues to recruit high-quality Account Executives throughout the U.S.
“We are extremely pleased to have this group of talented Account Executives join 360 Mortgage Group,” commented Mark Greco, President and Founder of 360 Mortgage Group. “They will not only provide mortgage brokers in Arizona, Florida, Illinois, Michigan, Missouri and Nevada with 360 Mortgage Group’s industry leading technology and real time service, but also access to our new aggressive pricing model on mainstream and niche mortgage products. 360 Mortgage Group remains fully committed to the wholesale channel, and partnering with top tier mortgage brokers to help them build their business.”
Janine Truman, Michael Barnhart and Richard Druce will report to Scott Brackett, Regional Manager for the West Region; Kenneth Little, Leigh Ann Verhelle and Todd Schertzer will report to Jeff Slain, Regional Manager for the Central Region; and Kim Bessette will report to Joe Kowalewski, Regional Manager for the East Region.
“Hiring highly-qualified sales professionals is a key component of our ongoing success at 360 Mortgage Group,” added Al Crisanty, VP and National Wholesale Director of 360 Mortgage Group. “The addition of these experienced team members will allow us to enhance the level of local support that our customers need to succeed today.”
Janine Truman - Nevada
Janine Truman comes to 360 Mortgage Group with 10 years of sales experience in the mortgage industry. Most recently, Ms. Truman was an Area Sales Manager at Freedom Mortgage, where she introduced the lender into the Las Vegas market for the wholesale, warehouse and correspondent channels and trained new and existing clients on mortgage products. Previously, she was an Account Executive at Sun WestBank, Bank of America and a Senior Recruiter at Countrywide Home Loans. Ms. Truman will be focused on building broker relationships in Nevada.
Kenneth Little – Illinois
Kenneth Little joins 360 Mortgage Group with over 10 years of mortgage sales experience. Prior to joining 360 Mortgage Group, he was an Account Executive at WesLendFinancial and was responsible for developing relationships with mortgage brokers, banks and credit unions,. Previously, Mr. Little held Account Executive positions with Nationstar Mortgage, REMN, and Mortgage Bankers Service Corporation. During his career, Mr. Little was also a Regional Sales Manager at Community First Bank Loan Services and a Loan Originator at Midwest Home Funding. Mr. Little will be focused on building broker relationships in Illinois.
Leigh Ann Verhelle – Missouri
Leigh Ann Verhelle brings to 360 Mortgage Group over 22 years of mortgage experience in the wholesale and correspondent channels. During her career, Ms. Verhelle was an Account Executive at numerous wholesale and correspondent lenders including Plaza Home Mortgage, Fifth Third Bank Mortgage, NetMore America, Homecomings Financial, Bank of America Wholesale among others. In these positions, Ms. Verhelle was responsible for managing account relationships with mortgage brokers, community banks and credit unions, Ms. Verhelle will be focused on expanding market share in Missouri.
Kim Bessette – Florida
Kim Bessette returns to 360 Mortgage Group after working on a Public Relations pilot project for a local Direct lender. Prior to that Kim has over 25 years of sales and marketing experience. During her career, Bessette has held numerous wholesale mortgage lending positions, including Account Executive with WesLend Wholesale, Account Manager with Washington Mutual, Account Executive with Vertice (American Mortgage Network), and Producing Sales Manager with Guaranty Bank’s wholesale division. Prior to her wholesale career, Bessette was a successful Retail Originator, and Experienced Operations Professional. Ms. Bessette will be focused on building broker relationships in Florida.
Todd Schertzer - Michigan
Mr. Schertzer transitions back into the mortgage industry from New Horizons, where he worked as a Strategic Account Manager and successfully launched new products and managed account relationships. He has also held numerous mortgage origination positions including Account Representative at United Wholesale Mortgage, Account Manager at Countrywide Home Loans and Account Representative at Peoples Choice Home Loans. Mr. Schertzer will be focused on expanding market share in Michigan.
Michael Barnhart – Arizona
Michael Barnhart joins 360 Mortgage Group with over 12 years of experience in sales. Before coming to 360 Mortgage Group, Mr. Barnhart was a Partner and Vice President of Sales for Arizona Tek, responsible for sales, marketing and new business generation. Previously, he was an Account Executive for Countrywide Home Loans. Mr. Barnhart will be focused on building broker relationships and servicing brokers in Arizona.
Richard Druce – Arizona
Richard Druce comes to 360 Mortgage Group with 19 years in the mortgage industry. Most recently, Mr. Druce worked for Acopia Capital Group establishing wholesale and correspondent business as an Account Executive. Previously, he was a broker relations manager for Freedom Mortgage, where he was responsible for a team overseeing support for wholesale, mini-Correspondent and warehouse channels. Mr. Druce will be focused on building broker relationships in Arizona.
About 360 Mortgage Group, LLC:
Established in 2007, 360 Mortgage Group LLC is a privately owned mortgage bank with a primary focus on third party origination that has successfully utilized its high-technology platform to provide better communication and customer service to business partners. An approved Fannie Mae seller/servicer, Freddie Mac seller/servicer and Ginnie Mae Issuer, 360 Mortgage Group is headquartered in Austin, Texas and provides services in 31 states across the country. 360 Mortgage Group has emerged as an industry leader in refinancing under Home Affordable Refinance Program (HARP) 2.0. For more information on 360 Mortgage Group, please visit https://www.360mtg.com.
John Lovallo of LEVICK - Telephone: 917-612-8419 - Email: jlovallo(at)levick.com.
Bridget Connelly of LEVICK - Telephone: 202-973-1352 - Email: bconnelly(at)levick.com.

domain: finance


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with Jacqueline Khale
I had always wanted to experience the wildlife in Africa firsthand, and as Kenya is the heartland of African safari country - boasting the most diverse collection of wild animals on the continent - it was a natural first choice of destination.
Safari is the epitome of an African adventure, and Kenya promises a safari experience like no other, with some of the most magnificent game parks in the world. In a bid to promote this once-in-a-lifetime experience, Kenya Airways is offering an unbeatable package to the most famous of all reserves - The Masai Mara. And that's where we were headed.
If you are a true wildlife enthusiast and would like to visit other reserves, it would be advisable to make Nairobi the base for your journeys, which incidentally is what safari means in Swahili.
When planning a trip, you must remember that the main tourist season is in January and February when the weather is most pleasant. This is also the time when Kenya's bird life flocks to the Rift Valley Lakes in greatest numbers. From June to September the weather is still dry, but outside of these months is the rainy season, off-peak to visitors.
After an uneventful flight to Nairobi, we piled into our safari van, which allowed unobtrusive viewing of the animals, for an arduous five-hour drive to the game park. Nairobi per se, is without much character but things started getting better as we headed out of the city.
The first halt was at the viewing point of the Rift Valley Escarpment. One of nature's wonders, this is a fertile valley that stretches as far as the eye can see and is a result of the earth's movement thousands of years ago.
I must point out that half the enjoyment in a safari is guaranteed if you are fortunate enough to have a good guide. We were lucky to have Salim with us, who has been a safari guide for as long as he cares to remember and is fluent in Swahili, Arabic and English. He was full of anecdotes and had credible answers to some of the most impossible questions.
At this point, the ride was still comfortable as the roads still bared some relation to tarmac. Then suddenly the dirt road began and after a couple of hours, all sensation in the rear was numbed. Suddenly, Salim cheered our spirits by pointing out large herds of wildebeest grazing in peaceful coexistence with herds of zebra. He informed us that these are the resident animals of Masai Mara and do not take part in the migration.
On the Mara, a variety of accommodation is available, from budget camps to luxury lodges and resorts. The most sought after is the Governor's Camp and Keekrok Resort. But, personally, I don't believe that you can get a real taste of the wild by lounging in luxury. A bit of roughing it out is necessary. The idea of luxury camps with zip up tents and private lookout balconies overlooking the River Talek seemed more inviting. You experience the real thing when, at the stroke of midnight, the resort's generators are switched off and it becomes eerily quiet.
The Masai Mara is the most popular game reserve in Kenya. Abounding with wildlife, the park spills over into neighbouring Tanzania, where it is known as Serengeti National Park. As it is one eco-system shared between the two, national borders don't apply. In addition to the Big Five that comprises, lion, rhino, buffalo, elephant and cheetah, other animals found in abundance include hyenas, leopards, hippo, giraffe, gazelle, topi and impala. Almost 450 species of birds have also been identified in the park.
A spectacle that visitors should never miss is the migration of more than one million wildebeest. The amazing yet humbling display takes place at the start of the rainy season in December when the animals migrate to the grassy plains of Serengeti.
After birthing in January and February, wildebeest scatter over the plains. In May when the grass is depleted, they begin their trek back to the Masai Mara, reaching their destination by July, where they remain until October, after which the journey begins again. Unfortunately, I have to be content by experiencing this on National Geographic & Discovery channels.
We were very lucky to have spotted three of the Big Five. Having seen many prides of lionesses with their cubs and three lions prowling on their own, we even saw a kill, where a lioness had killed a topi, on which her cubs were feasting, while she kept guard, very wary of the approaching vans.
Small herds of elephants, some with little ones craftily hidden by the elders were grazing on the endless plains. At another sighting, a couple of tuskers even got frisky at a waterhole and sprayed the onlookers.
Salim, with his presence of mind veered off course to take us to see a herd of buffaloes patiently grazing and then hurried towards the banks of the River Talek, as he was informed by his colleagues on the walkie-talkie about the sighting of hippos.
When you are out in the wild, it is no fun without some high-panic moments. We had ours when our van wouldn't start near a pride of lions. This happened not once, but twice. When the starter eventually caught, I asked Salim what would have happened otherwise. Nonchalantly, he replied, “We pray and wait for them to move”.
Our second so-called brush with danger was when we descended on the banks of the river for a closer view of the hippos. Just when taking advantage of the photo opportunity, one of the guides pointed out to alligator tracks, hinting at danger lurking nearby. What ensued was a sight not dissimilar to the migration of wildebeest scampering to safety.
If facing the animals up close and personal is unnerving to you, viewing them from the safety of a hot air balloon is an option. This memorable alternative to a game drive offers a bird's eye view of the reserve's wildlife, which poses undisturbed for your viewing pleasure.
Sensing our disappointment at not having sighted any rhinos and the ever-elusive cheetah, Salim explained that most of the rhinos have moved to Amboseli National Park and you would have to be really lucky to spot a cheetah.
On the western border of the Masai Mara is the spectacular Esoit Olooloo Escarpment, where the highest concentration of game can be found. The other highlight of the Mara is the Masai village within its boundaries, which is open to tourists.
This was definitely a highpoint of my visit too. Though some of the Masai warriors have been educated and can converse in English, they still live in conditions that remain untouched by modernity. They performed a traditional warrior dance for us and we were invited to join in. Never one to pass up on such an opportunity, I tried my best to jump half as high as these six-foot tall, reed thin warriors - definitely a sight my family wishes to forget in a hurry.
Another mandatory stop is the Masai souvenir shop. Going by Salim's tip, start bargaining at half the amount quoted and take it lower from there. There are definitely some attractive keepsakes, including pieces of colourful Masai jewellery and woodcarvings.
Other game parks in Kenya that are worth a visit are Amboseli National Park in Southeast Kenya, Aberdare National Park that is part of the Aberdare Mountain Range, Lake Naivasha and Lake Nakuru in western Kenya, Samburu National Reserve and Tsavo East and Tsavo West. This is Kenya's largest national park and one of the largest protected wilderness areas in the world.
One thing is for sure, after a trip to see wildlife in its natural habitat you will never want to set foot inside a zoo again. The experience is both dramatic and enlightening and offers so much more than the traditional beach or city holiday.

domain: geography


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A lot of people get stressful when thinking about diabetes because they aren’t sure how to manage it properly. The thing about diabetes is that you have to learn as much as you can to help manage it, this article is a great place to get started with learning that type of information.
If you are diabetic, be sure to wear loose-fitting socks and stockings. Special socks are available for diabetics that have more stretch around the ankles and legs, to provide better comfort and circulation, as well as, to help keep your feet and legs healthier. Good circulation is imperative for the legs and feet of diabetics.
Nowadays people with diabetes are everywhere. This will reduce the stress and shame associated with the diagnosis, and just make your life easier.
Skip the sauces and go for spices to lose weight and keep your Diabetes under control. Spices add a ton of flavor to any food without adding sugar, carbohydrates, or fat, so call on them when you’re cooking. Even a salad can be made zippier with simple vinegar, oil, and a handful of rosemary and oregano!
To keep your blood sugar levels from spiking, research high glycemic index foods. If you’re not knowledgeable about what ingredients you should avoid, you may consume something harmful without realizing it. If you need to eat something quickly and don’t have time to look it up, stick to non-processed foods.
When buying your Diabetes medicines, ask for as much as possible at one time. The fee that is added when the pharmacist dispenses your prescription is the same whether you buy 30 days or 90. Therefore, spreading that cost out over multiple days will also reduce the per-dose cost of your medications.
Eating out at restaurants or getting take out is not only bad for a Diabetic’s health, but also their checkbook. Save money and your blood glucose level by eating at home instead. You can find many copycat recipes online for all your favorite foods, and even healthier versions which are better for you.
If you feel like speaking with others who have diabetes, you may want to join a local diabetes support group. Many hospitals and health clinics around the country have these groups so that people can speak with others with the condition and share advice about how to live a healthy life with diabetes.
If you have been diagnosed as a diabetic it would behoove you to get a medical bracelet indicating as such. You never want to end up in a situation where you are unresponsive, and god forbid, those caring for you don’t know you are diabetic and do something, like give you a dextrose IV that can make you even worse.
If you have diabetes, you want to make sure you limit the amount of pasta you consume. It is really easy to eat too much of it because it is so delicious. Before you know it, you will eat more than you think you have eaten, which can really elevate your glucose levels. A cup of pasta has as many calories as three slices of bread. Keep that in mind the next time you eat pasta.
To lessen the symptoms of gestational diabetes, use a blood monitoring device. A blood monitoring device will let you keep track of your sugar levels and will help you keep them from rising or falling dramatically. Doing this will significantly decrease the effects gestational diabetes has on your body and will help keep you and your baby healthy.
Even though carbohydrates have a huge impact on a person’s blood sugar levels, a person who has diabetes does not have to totally avoid them. However, you should be wise about what types of carbohydrates you consume. Complex carbohydrates, such as those found in whole grain brown rice and rolled oats, cause you to stay full longer since they digest slowly. They also aid in keeping your blood sugar level more stable.
For effective diabetes control through diet, regulate the amount of food you eat. Avoiding overeating keeps your blood sugar from skyrocketing and causing problems, because the amount of food you eat affects how much sugar is in your blood. Don’t eat too little, either, though, because that kind of imbalance can also cause illness.
Managing your blood sugar when you are a diabetic can be a challenge. Some things to keep in mind are eating the same amount at the same time everyday. This will ensure that you keep the right amount of sugar in your diet so that you can be happy and healthy.
If you have diabetes and still crave sweets, just remember to eat them in moderation. It’s a myth that diabetics can’t eat any sugar at all –but it is true that diabetes means you need to consume sugar with care. If you eat sweets, eat small amounts, and remember that the sweets count toward your carbohydrate tally for that meal.
If you are diabetic, make sure that you take care of your teeth and gums. This is extremely important, because diabetics are at a higher risk of becoming victim to gum disease. Brush and floss, at least twice a day, and visit your dentist twice a year. Make sure your dentist is aware of your diabetes diagnosis.
Avoid alcohol. Alcohol is a carbohydrate, breaking down very quickly into sugars, having a negative effect on your blood sugar levels. It acts in the same way as chocolate, quickly elevating the blood sugar and then quickly dropping it back down. This can cause symptoms such as weakness, dizziness and sweating. Alcohol can also result in dehydration, which in turn increases the concentration of sugar in the bloodstream. This can have an impact on the effectiveness of your insulin dosage.
Hopefully after reading this article you have a better idea of what you want to do to manage your diabetes. Now that you have an idea what to do you can form strategies to help you throughout your daily life, if you apply all that you learned then managing you diabetes should just become natural over time.Food, Health & You - Complete Implementation System,Click here!


The BC Series II is available in 3 sizes from 133 to 161 MBH. The BC features a Honeywell 2012 Compliant High Limit/Electronic Ignition Control with digital temperature display and diagnostics. In the “Less Coil” version of the boiler, the control monitors water temperature and delays the burner starting until any residual heat has been transferred. Thermal purge logic measures the rate of temperature change inside the boiler and delays burner firing accordingly. This maximizes efficiency by turning on the burner only when needed. In the “With Coil” version, the Low Limit satisfies the domestic hot water call. When Low Limit calls, the control seeks maximum temperature to satisfy the domestic hot water need bypassing thermal purge logic.
Heat Exchanger: Cast Iron
Venting: Chimeny Vent
Boiler Type: Hot Water
Boiler Controls: High Limit, Circulator Control and Primary Control.
Heat Exchanger: Cast Iron Heat Exchanger with Cast Iron Push Nipples.
Combustion: Beckett Oil Burner, Combustion Chamber with Target Wall/Liner.


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Liverpool: Thomas Cook Pocket Guide - Published October 2013
Thomas Cook Publishing
Publisher: Thomas Cook Publishing
Date: 2013 -October
Series: Thomas Cook Pocket Guide
Format: Paperback, 144pp 165 x 105 mm
Illustrations: Illustrations and colour maps
CATCH the legendary ferry across the Mersey to Birkenhead and experience a journey immortalised in song and film. IMMERSE yourself in Liverpool's history and culture at museums and galleries on the Waterfront like the Tate Liverpool and the brand-new Museum of Liverpool. FAB times will be found in Cavern Walks,with memories and memorabilia of the Beatles, the world's most famous band. BREATHTAKING views from Liverpool Cathedral's tower allow a new perspective on the city, with the elegant Georgian Quarter lying directly below. Organised by recognisable areas, making orientation easy. Compact format makes it easy to locate the top must-see-and-do attractions. Includes practical listings to suit varied budgets and tastes. Imaginative suggestions reveal each destinations hidden gems.

domain: travel


By Scott Ross
An exercise in high style by the director Sidney Lumet. Based on the popular Hercule Poirot mystery by Agatha Christie, this is the granddaddy of all those second-rate “all-star cast” whodunits, few of which could conjure up a players list as chic: Lauren Bacall, Ingrid Bergman, Jacqueline Bisset, Jean-Pierre Cassel, Sean Connery, John Gielgud, Wendy Hiller, Anthony Perkins, Vanessa Redgrave, Rachel Roberts, and Michael York are the suspects, Richard Widmark is the victim, Martin Balsam is the Wagon Lit official assisting Poirot’s investigation, and Albert Finney is the fussy little Belgian possessor of the famed “little gray cells.” (The second-billed actors are Colin Blakely, Denis Quilley and George Coulouris, best remembered as the guardian and nemesis of Charles Foster Kane, as the assisting physician.)
Finney, nearly unrecognizable under the ornate moustache, patent-leather hair and ageing make-up, gives a deliciously robust performance. Poirot aficionados may cry foul, but there’s surely more than one way to play the role; Peter Ustinov, for example, was a delightful, and very compassionate, Poirot, but hardly the “little man” the character is invariably described as by Christie.
Paul Dehn wrote the nifty screenplay, with an un-credited assist from Anthony Shaffer; Christie refused to allow a movie of this perennial favorite until movie censorship relaxed enough to allow her original ending to be filmed, and if you haven’t seen, or read, it, I won’t spoil her reasons for you here. The lush score is by Richard Rodney Bennett, and his lilting waltz theme for the locomotive nearly drove Bernard Herrmann mad (“No!” he bellowed on hearing it. “It’s the death-train!) The beautifully gauzy color cinematography is by the great Geoffrey Unsworth, and the marvelous Orient Express sets were the work of Tony Walton, who designed the staterooms and other compartments to scale and with four walls, allowing Lumet to shoot each suspect interview twice, once straight on and a second time from below, making the eerie claustrophobia even more real.
The essential elegance of the project was perfectly summed up by the late Richard Amsel in his superbly stylized poster.
Text copyright 2013 by Scott Ross


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Kasbah Rug in Candy and Grey
While exploring the depths of the sprawling medina in vibrant Marrakech, we stumbled across a battered but beautiful tile floor in an aromatic tearoom. The simple geometry of those tiles was the inspiration for this stunning design. This rug imbues a classic yet exotic mood and never fails to take us back to that magical cup of tea.
- 1.8m x 2.4m
- Candy with Grey Flatweave New Zealand Wool
- Depending on the size and weaving technique, the production time for handmade-to-order rugs is between 10 and 16 weeks.
- International shipping is available on all orders of bespoke rugs, stock rugs and accessories.
- For more information on our Return Policy click here.

domain: artistic


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Happy New Year! Now that all of the obligatory holiday duties have passed, it’s nice to relax and plan for the new year. For many (as shown by the long lines at Goodwill), simplification is top of mind. Last year we moved into a slightly smaller place and had to downsize our collection of “stuff”. As someone who likes to keep everything, simplification is a new mindset that requires frequent reminders, especially when it comes to fun kitchen gadgets. Doesn’t everyone need a dough whisk?
Simplification doesn’t have to be restrained just to getting rid of “stuff”. It can also be applied in entertaining, especially when unexpected guests drop by. A quick cheese plate or cut fresh fruit works well or if you’re craving something sweeter, make these Cinnamon Stick Puffs. The puff pastry quickly defrosts on the counter (or with a little prodding from low-heat microwaving) while the oven preheats and it’s always easy to throw together a little cinnamon and sugar. Give them a try!READ MORE: Kim Potter Trial, Dec. 3 Live Updates: 13th Juror Selected, 1 More Needed
Cinnamon Stick PuffsREAD MORE: St. Paul Police: 1 Arrested In Fatal Stabbing, City’s 35th Homicide Of The Year
1 sheet puff pastry, thawed on the counter or in the microwave
¼ cup melted butter
½ cup sugar
2 tsp ground cinnamon
Preheat oven to 450 degrees. Place puff pastry on a large cookie sheet and cut into strips 1-inch wide x 4-inches long. Bake 8 minutes or until lightly golden and puffed.MORE NEWS: Anoka-Hennepin Extending Winter Break For Mental Health Needs, Staff Shortage
While baking, combine sugar and cinnamon. Brush baked strips with butter and toss with cinnamon sugar mixture. Sprinkle additional cinnamon and sugar on top if needed. Serve and enjoy.

domain: food


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W3177: Enhancing the Competitiveness and Value of U.S. Beef
(Multistate Research Project)
W3177: Enhancing the Competitiveness and Value of U.S. Beef
Duration: 10/01/2012 to 09/30/2017
Statement of Issues and Justification
The U.S. beef industry is facing a number of complex challenges that can be addressed through a multi-disciplinary, integrated approach involving participants from animal science, meat science, and economics. Increasing exports, decreased cattle numbers and beef supply, variable (and currently favorable) foreign exchange rates, larger carcasses yet a need for portion control, and growing interest by the public in how beef is produced present both challenges and opportunities. Innovative animal and meat science research can identify the types and qualities of beef that a diverse and international consuming public desire. Economic research can determine the relative strength of consumer preferences across types and qualities of beef products and estimate the market value consumers place on identified product attributes. Integrating research efforts will allow the research team to identify product quality attributes consumers demand and estimate what the market is willing to pay for these attributes in a manner that better captures the growing complexities faced by the U.S. beef industry.
It has long been established in the economics literature that both product price and product quality matter to the consumer. Production and process innovations lower production costs and/or improve product quality, which in turn will enhance beef's competitive position relative to pork and poultry. To better understand the relationship in the beef industry between price and product quality, animal/meat scientists and economists need to work together to explore issues affecting beef demand. Analysis of the interaction between consumer preferences for beef based on product attributes, such as: a) consumption quality of beef products, b) quality-enhancing innovations, and c) food safety, with d) market price is key to improving beef's competitive position in the battle to capture more of the consumer's dollar. This type of research is needed if the beef industry is to recapture lost domestic market share from pork and poultry, and extend U.S. beef's international market share.
The past decline in beef demand is a complex issue and focus of ongoing research. Beef customers expect producers to provide a high quality and safe product. Past efforts at improving beef quality generally were built around the concept that there was a single measure of quality. However, quality is multi-dimensional and is viewed differently across consumers, as research done by this research project and other scientists has shown. Consumer preferences change over time due to increasing incomes, changes in taste, and product innovations in beef and competing foods. Additional research is needed on this issue to improve the competitive position of U.S. beef.
Product quality and safety are a function of the U.S. beef production and marketing systems. Therefore, consumer demand is also a function of these systems. Failure of these systems in the past to satisfy consumer preference has resulted in the beef industry losing market share to poultry and pork. Product quality is an issue because much of U.S. beef has been marketed and processed as a generic product, but existing research has shown that variation in generic quality reduces the competitiveness of beef. Beef cattle are genetically diverse, produced under a variety of environmental conditions, which leads to differences in meat quality. The industry might improve customer satisfaction and industry competitiveness by targeting the natural variation of beef to niche markets that are willing to pay a premium for specific naturally occurring product attributes.
With respect to product safety, consumer concern over product safety is the direct result of the beef industry's failure to convince beef patrons that proper safety protocols are in place when product safety issues arise. An excellent example of industry failure was the shock to the U.S. beef market when BSE was discovered in both Canada and the United States in 2003. The Canadian discovery disrupted an important source of imported live animals and beef while the U.S. discovery shut down U.S. beef exports. The beef industry is still adjusting to these challenges and ramping up efforts to identify and trace foodborne pathogens. Traceability, originally conceived to enhance animal and human health, may provide an effective trace-back system to improve the industry's ability to target specific animals to their highest-valued uses and alleviate consumer food security/safety concerns.
The multi-disciplinary research team has decided to focus on beef value at all levels from production through the supply chain to consumer demand. Animal care and health, production and processing, information transfer and marketing, and factors influencing domestic and international demand all affect beef value and thus its competitiveness.
Related, Current and Previous Work
There is a deep working literature on many issues directly germane to those of focus in this project as outlined in the three main objectives below. This literature contains many contributions for project participants across multiple disciplines. While an extensive review of this literature is beyond the scope of this multi-state research project renewal process, it is worth noting the following highlights:
Beef consumer needs and demands are more complex than ever. Past work by members of this regional committee provides valuable input into the consumer literature on country-of-origin labeling; meat traceability; organic, grass-fed, and natural beef; intrinsic attributes (e.g., meat color and presentation); tenderness; and food safety (e.g., Dickinson and Bailey 2002, Loureiro and Umberger 2003, Lourieiro and Umberger 2004, Umberger et al. 2002, and Umberger et al. 2003). While this work advances our knowledge of consumer preferences for beef in the United States and abroad, it also points to new areas for research and issues challenging our understanding of consumer behavior. Some of this more recent work includes assessing how much consumers care about animal care when making meat purchasing decisions (Tonsor and Olynk, 2010) and examining the impacts of various media articles about human health consequences of consumption (Tonsor, Mintert, and Schroeder, 2010).
The linkage between consumer beef preferences and management of ranch operations must be examined within a production framework. For example, relationships between animal temperament, stress, eating behavior, health status, energy efficiency, and growth in combination with environment, genetics, and nutrition and their subsequent impacts o beef quality needs to be further elucidated, especially in nontraditional production systems. Initial research in this area (Brown et al., 2004; Carstens et al., 2005; Falkenberg et al., 2005; Gomez et al., 2007) has been conducted by this regional committee. However, as the beef industry utilizes new production, genetic and nutritional tools to develop targeted beef merchandizing systems, the impact on beef quality and consumer preferences must be a consideration. This link has been explored in several recent studies (Lorenzen et al., 2010; Young et al., 2010; Varnold et al., 2010).
Palatability and Processing
One of the advantages of U.S. beef products in the export market is superior quality, flavor, and tenderness. USDA quality grades are used to classify beef carcasses into expected palatability groups. The ability to more accurately assess beef tenderness and integrate this information with the current USDA grading system would allow the beef industry to categorize beef based on expected palatability. The USDA-Ag. Marketing Service has identified instrument grading as a priority for the industry (Steiner et al., 2003 a, b; Vote et al., 2003; Moore et al., 2010). Economic research has shown that consumers are willing to pay for increased palatability. Research has examined the impact of varied diets on product quality and palatability (Senaratne et al., 2010; Nelson, 2010).
A variety of technologies exist that might be applied to beef carcass grading. A hyperspectral imaging system gives good spectral and spatial resolution, simultaneously. The hyperspectral imaging system collects a spectrum at each and every pixel (location) of an image. Preliminary results suggest hyperspectral imaging can used to successfully predict tenderness (Grimes et al., 2006).
Traditional enhancement has been accomplished with the injection of water, salt, and phosphates. The use of such ingredients results in the improvement of water-holding capacity (Offer and Trinick, 1983). Studies (Trout and Schmidt, 1984; Vote et al., 2000; Lawrence et al., 2004; Baublits et al., 2006a,b; Knock et al., 2006) have shown that enhancement with salt and phosphates do in fact increase tenderness and juiciness.
To remain competitive globally, the U.S. meat industry must continue to improve processing efficiency. Internationally, carcass fabrication procedures are diverse (Pfeiffer et al., 2005), reflecting the uses for meat cuts in a particular country as well as for export. Many countries are unencumbered by the traditions of U.S. fabrication and thus have been free to explore alternative cutting strategies. Previous research from this project has evaluated individual muscle cuts and has developed new cuts (Von Seggern et al., 2005). Economic evaluation of consumer preferences for new cuts will provide insight on potential new domestic and international market niches.
Supply Chain Management
The production and marketing of cattle and calves has been affected by increased industrial concentration in the packing and feedlot industries over the last 40 years. The structural changes are a response to increased competition from other protein sources (e.g., poultry and pork) for a greater share of the consumer dollar. The shift in the industrial structure has both benefited and damaged participants along the beef supply chain. Increased concentration has resulted in impressive gains in production efficiency, but it has also resulted in dramatic decline of the number of firms involved in both the feeding and processing segments of the beef industry (Sabasi, 2011).
This transition to a more competitive industry has put small producers at a competitive disadvantage in the market place. Large meat packing firms dominate the slaughter and processing segment of the beef industry and account for 82% of steer and heifer slaughter. The number of meat packing plants processing more than 2000 head annually declined from 808 in 1978 to 173 in 2004 (GISPA 2006). The feedlot sector is becoming more concentrated as well. The largest 260 feedlots in the U.S. market over 60% of the fed cattle (USDA/NASS 2006). The cow/calf industry is the only segment of the beef industry that has not succumbed to the forces of increased market concentration and vertical integration. In 2005, there were approximately 770,000 beef cow operations in the United States and 85% of the beef cow inventory in the United States was located on operations of less than 500 head (USDA/NASS 2006).
The poultry industry and increasingly the pork industry are integrated or at least more vertically aligned than the beef industry. The ability of the supply chain to transmit consumer preferences for a particular type and quality of beef product back to through the supply chain to the producer is paramount to the success of the beef industry to compete successfully against other protein sources. Recent innovations in the marketing of live cattle and the implementation of mandatory price reporting for slaughter cattle and wholesale beef has impacted the ability to transmit market signals through the beef supply chain (Koontz and Ward, 2011). The 2007 GIPSA report on alternative marketing agreements provides new insight on vertical linkages between producers, packers and downstream participants. Furthermore, the Competition Title of the 2007 Farm Bill is expected to impact market transparency and marketing practices. As more information becomes available and measurement and traceability technologies improve analysis is needed to identify implications on price discovery and price transmission throughout the beef supply chain (Schulz and Tonsor, 2010; Pendell et al., 2010).
Review of ongoing CRIS projects
A search of the CRIS database by Field of Science and by Subject of Investigation categories did not find any ongoing project proposing to integrate research on beef quality issues with research on consumer preference for particular quality attributes associated with beef products. The integration of research on improving beef product quality along the beef market supply chain with research on consumer preferences for particular beef product attributes will allow our research group to advance the knowledge on the linkages between product quality, market price, and consumer demand along the beef supply chain.
Measure and improve beef quality, safety and value by assessing impacts of animal health, animal care, and processing management/production strategies.
Improve supply chain management, information transfer and value determination by examining strategies of information collection and dissemination.
Determine factors influencing domestic and international consumer demand for U.S. beef.
MethodsOBJECTIVE 1: Stations Involved: CA, MT, NE, CO, CT, KS, TX, WA. Among the complex challenges facing the beef industry is meeting the demands of todays consumers. While consistent high quality and safe products are demanded by all beef consumers, subsets of the population have increased concerns about production practices such as humane production or natural, organic and local. While the beef industry considers prime the highest quality, some consumers pursue lean products for health reasons. Still others demand further processed products be made with fewer added ingredients. Commodity production in the beef industry supplies the vast majority of consumers but other niche production/marketing opportunities are increasing. Research targeting this objective will focus on production and processing practices improving quality and safety that can increase overall industry value and competitiveness. In striving to maximize value in the beef industry, ensuring high quality, safe beef is essential. Many practices from conception to consumption can improve beef quality and consistency and most of these practices focus on determining, improving, or extending product quality. As scientific capabilities further develop, technologies such as genomic and proteomic analysis can help improve beef quality and consistency. Research will focus on developing, expanding, and implementing these technologies (NE, CT). Production practices influence product quality and practices have been altered due to the changing and increasingly volatile commodity markets. The global comparative advantage of U.S. grain-fed beef must be maintained and the effect of feeding regiments, both length and type of feeds (grain, by-products, and forages) should be evaluated. Finishing beef on ethanol co-products or forages can impact beef flavor and product shelf life but supplementation with vitamin E or other antioxidants can limit these changes. Research on diet variation and ultimate impact on grain-fed beef quality will be conducted (NE, CO, TX, WA). Much value can be added post-harvest by optimizing carcass utilization. New carcass fabrication techniques have and can continue to enhance beef carcass value by developing new strategies to utilize promising muscles that have been identified during beef muscle profiling. No better example exists than the success of the flat-iron steak. Other muscles can be upgraded by improving product palatability using new and current processing techniques. Research will continue to explore and improve carcass fabrication techniques and new product development (NE, CO, CT, TX, WA). Like product quality, both pre- and post-harvest factors can influence beef safety. Much work has been conducted to help control the outbreaks of E. coli O157:H7 in the beef supply. Newly developed vaccinations are capable of limiting E. coli shedding and future contamination during harvesting. Additionally, organic acids and other carcass washing systems have been effective. Recent United States Department of Agriculture Food Safety and Inspection Service regulations call for the testing of six, non-O157:H7 STEC E.coli. Research will be conducted to assess the effectiveness of current E. coli O157:H7 technologies against these and other pathogens in beef products (NE, KS). Production and processing techniques must continue to evolve to meet the changing demands of beef consumers. Improved healthfulness of products has played greater role in purchasing decisions in recent years and fresh and processed beef products should be developed to meet this demand. While some production practices measurably impact beef physically, others only alter perceived benefits to consumers. Some of these perceptions can be driven by misconceptions of current practices and understanding the gaps in practice/perception is important for beef producers to understand. An increasing portion of beef consumers are demanding alternative production techniques including housing, diet and additives, and uses of vaccines and antibiotics during beef production and limitations on added ingredients during processing. While beef produced in these alternative practices can garner a premium price, increased production costs and changes in product quality and safety can occur and need to be assessed. Research will continue to explore development, consumer acceptance, and overall viability of these alternative practices (NE, CA, CO, CT, TX, WA). OBJECTIVE 2: Stations Involved: CA, SD, MT, KS, CO Over the past decade, the U.S. beef industry is slowly, but continually, changing from a traditionally produced commodity based product to a product that is differentiated. As this change occurs, there are numerous challenges that have arisen and still exist today. Research targeting this objective will focus on analyzing supply chain management strategies that are impacted by the transmission of information between the producers and the final consumers to increase overall industry value and competitiveness. Research investigating producer incentives for participation in value-added propositions (e.g., appropriate use of local market needs) will be conducted by researchers at University of California-Davis. The value of animal identification and traceability for the different sectors in the beef industry that affiliate with different alliances will be examined (UC-Davis, South Dakota State University, Montana State University). Additionally, this analysis of animal identification and traceability will include livestock operations of different size (scale), types and types of certification. South Dakota State University and Economic Research Service will continue to analyze the impacts of voluntary and mandatory price reporting on price discovery. With the downturn in the economy, USDA NASS has recently begun eliminating production and marketing reports. The implications for lost information to the industry will be analyzed by researchers at Kansas State University. Additional research conducted by Kansas State University and Colorado State University will include the reasons for and implication of the gradual change of the structure of U.S. beef industry (e.g., geographic movement of herds, differences in breeds, etc.). Research on the beef industrys Value Based Marketing Initiative is ongoing at South Dakota State. The current focus is on market structure barriers to the transmission of market signals from the consumer to the producer along the market supply chain. Issues related to animal health have enormous implications for the U.S. beef industrys competitiveness both domestically and internationally. Evaluating animal health issues such as a 45 day weaning program (Montana State University) and the genomics selection strategies in improve genetic resistance to bovine respiratory disease (Colorado State University) will be completed. Another important transfer mechanism that will be addressed is the role and value of 3rd party verification (e.g., export verification programs, age and source verification, etc.) (Kansas State University, Montana State University, UC Davis, and Colorado State University). OBJECTIVE 3: Stations Involved: NE, TX, KS, WA, HI, UT, CO, SD Ultimately, the U.S. beef industry's viability hinges upon revenue obtained from beef sales. The issue of beef demand has received notable attention in the past, remains debated, and will certainly maintain significant importance in the future. Accordingly, research targeting this objective will focus on demand determinants, both of domestic and international consumers, for U.S. beef. Research examining consumer willingness to pay for enhanced palatability, new products, and impacts of cultural differences on preferences will be completed (NE, TX). Similarly, consumer preferences for grass-fed, organic, locally grown, hormone-free, and other "niche" production schemes will be researched (WA, HI, UT). The associated U.S. comparative advantage and viability implications of these alternative production schemes will be researched (WA, HI, UT, KS). The role of retail product labeling on issues such as country of origin and animal care will also be researched (KS).
Measurement of Progress and Results
- Provide suggestions for aligning production of beef with consumer preferences.
- New carcass utilization and processing technologies will be explored with suggestions regarding implementation provided.
- Impediments to transmission of information between producers and consumers will be identified along with suggested resolution approach alternatives.
- Implications of issues around animal health for individual producer and overall U.S. beef industry competitiveness will be identified.
- Updated assessments of beef demand determinants will be provided.
- Guidance regarding retail beef product labeling desires by consumers and industry implications will be provided. Direct interaction with industry and government groups in at least two of the five annual meetings. Publish at least 40 academic papers (peer-reviewed articles, fact sheets, Experiment Station reports, etc.) on issues directly stemming from this project. Make at least 10 invited presentations at meetings organized by industry or government groups.
Outcomes or Projected Impacts
- Industry will be better informed about consumer decision making and will be better able to incorporate this information in to their production decisions.
- Industry will be able to take advantage of price premiums to enhance their long term profitability.
- Industry will be able to introduce more efficient production and processing practices to meet consumer needs.
- Industry will be better informed of production practices suggested by Beef Quality Assurance.
- Industry will be able to evaluate marketing systems and realize financial gains from implementing these systems.
- Industry will increase adoption of new fabrication, processing, and related developments to industry. Increased competitiveness of U.S. beef industry.
Milestones(2015): Hold at least one joint organized symposium at an agricultural economics, animal science, and/or meat science professional annual meeting.
(2017): Have at least one project member provide a keynote or similarly high profile presentation related to this project's objectives at an international professional meeting.
(2017): Observe tangible evidence of reduced microbial contamination of beef reducing human illness, increased understanding of how implementing traceability and animal identification systems impacts different segments of the U.S. beef industry, and/or expanded adoption of new fabrication and processing practices by packers.
Projected ParticipationView Appendix E: Participation
Project participants have a history of information sharing activities, cooperation, and productivity. Many of the project scientists have been involved in this effort previously, some for decades. Their expertise and productivity are well documented in previous accomplishment reports. New scientists have been added to enhance the scope and multidisciplinary nature of the project. Several of the scientists involved in this project have Extension appointments. This will enhance the dissemination of research results to the general public through presentations and popular publications. There are no artificial boundaries where the research component waits for the outreach function to interact with the information generated from project efforts. The technical committee will promote the flow of new information between the laboratory and industry to benefit the ultimate consumer. Most project scientists interact with outreach personnel at their respective institutions and at regional and national levels. A number of the Outcomes and Impacts lend themselves to outreach education activities. Various media can be used to educate producers, processor, policy makers, and consumers. It is intended that preparation of peer reviewed publications, presentations at professional meetings, and other means of disseminating project results to professional audiences be part of the ongoing project effort. This group also will work collaboratively with industry and government leaders to provide additional insight into solutions for many of the emerging challenges facing the livestock and meat industries. This will be accomplished by inviting these individuals to annual meetings and requesting their input into research directions for the future and their critique of ongoing research. When appropriate, published proceedings, or other published work will be released to the public.
All members of the technical committee are eligible for office, regardless of sponsoring agency affiliation. The chairperson, in consultation with the administrative advisor, notifies the technical committee members of the time and place of meetings and presides at meetings of the technical committee. The chairperson is responsible for preparing or supervising the preparation of the annual report of the regional project. The vice-chairperson is responsible for the organization of the annual meeting and preparation of the agenda. The secretary records the minutes and performs other duties assigned by the technical committee or the administrative advisor. Leadership of the technical committee consists of chairperson, vice chairperson, and secretary. Nominations are taken from the floor at the annual meeting for secretary. Secretary moves up to vice chairperson the next year and the vice-chairperson moves up to chairperson. The design of this project is to facilitate interaction between economists and animal/meat scientists to improve competitiveness and value of U.S. beef. The committee is organized to have a balance of committee members from the scientific disciplines of agricultural economics and animal/meat science. Attempts will be made to rotate leadership alternate years between animal/meat scientists and agricultural economists.
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Hinkle, J.S. M.S. Thesis. 2010. Acid marination for tenderness enhancement of beef bottom round. Univ. of Nebraska, Lincoln.
L.S. Senaratne, C. R. Calkins, A.S. de Mello Jr., S. Pokharel, and J.B. Hinkle. 2010. Mapping of intramuscular tenderness and muscle fiber orientation of major muscles in the beef round. Midwest Section, American Society of Animal Science. J. Anim. Sci. 88 (Supp. 3):75.
L.S. Senaratne, C. R. Calkins, J.T. Vanconcelor, A.S. de Mello Jr., M.A. Andersen, S.A. Furman, and S. Pokharel. 2010. Shelf life of meat from beef fed antioxidant and wet distillers grains. Internat. Congress Meat Sci. Technol., Jeju, South Korea.
Jiang, T., J. R. Busboom, M. L. Nelson, J. OFallon, T. P. Ringkob, K. R. Roger-Klette, D. Joos and K. Piper. 2010. The influence of forage diets and aging on beef palatability. Meat Sci. 86:642 650.
Jiang, T., J. R. Busboom, M. L. Nelson, J. OFallon, T. P. Ringkob, D. Joos and K. Piper. 2010. Effect of sampling location and cooking on fatty acid composition of beef steaks. Meat Sci. 84: 86 92.
Jiang, T., J. R. Busboom, M. L. Nelson and R. Mengarelli. 2010. How do n-3 fatty acids affect human perception of ground beef. J. Anim. Sci. 88, E-Supplement 2: 68.
Jiang, T., C. J. Mueller, J. R. Busboom, M. L. Nelson, J. OFallon and G. Tishida. 2010. Fatty acid composition of jersey beef was affected by finishing diet and tissue type. J. Anim. Sci. 88, E-Supplement 2: 111.
J.B. Hinkle, C.R. Calkins, A.S. de Mello Jr., L.S. Senaratne, and S. Pokharel. 2010. Acid marination for tenderness enhancement of the beef round. Midwest Section, American Society of Animal Science. J. Anim. Sci. 88 (Supp. 3):73.
K. Varnold, C. Calkins, B. Gordon, and W. Umberger. 2010. Marketing source-verified beef to restaurant patrons. Proc. Reciprocal Meat Conf. p. 42.
Kim Cluff, Govindaragan Konda Naganathan, Jeyamkondan Subbiah, Chris Calkins, and Ashok Samal. 2010. Pork tenderness evaluation using optical scattering with near-infra-red (NIR) hyperspectral imaging. Paper No. 1009905. Amer. Soc. Ag. Biological Engineers annual mtg.
Koontz, S., & Ward, C. (2011). Livestock Mandatory Price Reporting: A Literature Review and Synthesis of Related Market Information Research. Journal of Agricultural & Food Industrial Organization, 9(1), 1-31.
Lawrence, T. E., M. E. Dikeman, M. C. Hunt, C. L. Kastner, and D. E. Johnson. 2004. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract. Meat Sci. 67:129-137.
Loureiro, Maria L. and Wendy L. Umberger. 2003. Estimating Consumer Willingness to Pay for Country-of-Origin Labeling. Journal of Agricultural and Resource Economics 28(2): 2878-301.
Loureiro, Maria L. and Wendy L. Umberger. 2004. A Choice Experiment Model For Beef Attributes: What Consumer Preferences Tell Us. Selected paper at the American Agricultural Economics Association Annual Meetings, 1-4 August, Denver, Colorado.
L. Senaratne, C. Calkins, J. Vasconcelos, A. de Mello Jr., M. Andersen, S. Furman, S. Pokharel, J. Hinkle, K. Varnold, and J. Hergenreder. 2010. Effects of feeding wet distillers grains plus solubles supplemented with synthetic antioxidant, ethoxyquin, on discoloration and lipid oxidation in beef Psoas major and Triceps brachii muscles. Prox. Reciprocal Meat Conf. p. 58.
Miller, R.K. 2001. Beef Flavor: A White Paper. A paper prepared for the National Cattlemens Beef Association, Centennial, CO.
Moore, C. B., P. D. Bass, P. L. Chapman, M. E. OConnor, L. D. Yates, J. A. Scanga, J. D. Tatum, G. C. Smith, and K. E. Belk. 2010. Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems. J. Anim. Sci. 88:2464-2475.
Nelson, M. L. 2010. Utilization and Application of Wet Potato Processing Co- Products for Finishing Cattle. J. Anim Sci. jas.20010 88:E133 142E.
Oltjen, J.W., A. Cannas, A., A.S. Atzori, L.O. Tedeschi, R.D. Sainz and D.G. Fox. 2010. Integration of the Small Ruminant Nutrition System and of the UC Davis sheep growth model for improved predictions. In: Energy and Protein Metabolism and Nutrition (G.M. Crovetto, Ed.)pp. 553-554. European Assoc. for Anim. Prod. Publ. No. 127.
Pendell, D.L., G.W. Brester, T.C. Schroeder, K.C. Dhuyvetter, and G.T. Tonsor. 2010. Animal Identification and Tracing in the United States. American Journal of Agricultural Economics 92(4):927-940.
Reagan, J.O. G.R. Acuff, D.R. Buege, M.J. Buyck, J.S. Dickson, C.L. Kastner, J.L. Marsden, J.B. Morgan, R. Nickelson II, G.C. Smith and J.N. Sofos. 1996. Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. J. Food Protection 59:751-756.
Ribeiro, P., Scavarda, A., Chudoba, K., Bailey, D., Batalha, M. 2010. ICT evaluation method and supply chain: Case studies in American cattle chain. 8th International Meeting on Logistics Research, USA.
Rodriguez-Marval, M., P. A. Kendall, K. E. Belk, and J. N. Sofos. 2010. Inactivation of Listeria monocytogenes during reheating of frankfurters with hot water before consumption. Food Prot. Trends. 30(1):14-24.
Rodriguez-Marval, M., P. A. Kendall, J. T. Lejeune, K. E. Belk, L. C. Medeiros, and J. N. Sofos. 2010. Risk factors associated with prevalence of foodborne pathogens in rural house-holds of Colorado with and without ruminant animals. Food. Prot. Trends. 30(12):803-815.
Sabasi, Darlington, The Impact of Captive Supplies on Spot Market Outcomes: Evidence from Laboratory Market Experiments, MS Thesis, Department of Agricultural and Applied Economics, University of Wyoming, Laramie, WY, May 2011.
Schulz, L. and G.T. Tonsor. (2010). Cow-Calf Producer Perceptions Regarding Individual Animal Traceability. Journal of Agricultural and Applied Economics. 42:659-677.
Shen, C., J. M. Adler, I. Geornaras, K. E. Belk, G. C. Smith, and J. N. Sofos. 2010. Inactivation of Escherichia coli O157:H7 in nonintact beef steaks of different thickness by pan-broiling,double pan-broiling or roasting using five types of cooking appliances. J. Food Prot. 73:461469.
Simpson-Beauchamp, C., O. A. Byelashov, I. Geornaras, P. A. Kendall, J. A. Scanga, K. E. Belk,G. C. Smith, and J. N. Sofos. 2010. Fate of Listeria monocytogenes during freezing, thawingand home storage of frankfurters. Food Microbiol. 27:144-149.
Simpson Beauchamp, C., O. A. Byelashov, I. Geornaras, P. A. Kendall, J. A. Scanga, K. E. Belk,G. C. Smith, and J. N. Sofos. 2010. Fate of Listeria monocytogenes during freezing, thawingand home storage of frankfurters. Food Microbiology. 27:144-149.
Siroj Pokharel, Chris R. Calkins, Amilton S. de Mello Jr., Lasika S. Senaratne, and Jeremey B. Hinkle. 2010. Steak-quality meat from the beef heel. Nebraska Beef Cattle Report. P. 115-116.
Smith, G.C., J.N. Sofos, K.E. Belk, J.A. Scanga and J.D. Tatum. 2000. Pathogen contamination of cattle and beef; Challenges and opportunities in process control. Proceedings of the XXI World Buiatrics Congress (Punta del Este, Uruguay). pp. 2921-2939.
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Restorative Yoga: For Health And Healing
Yoga is an ancient 5,000-year-old mind-body practice that uses a combination of body movements, breathing techniques, and meditation or relaxation. Restorative Yoga is usually performed with the help of props to make the practitioner feel comfortable and pain-free. Our Yoga Guide presented a variety of different Restorative Yoga positions that provide unique benefits. The lines between yoga practice, and restorative yoga have been blurred.
Restorative Yoga was developed by Erich Schiffmann, a member of the Kripalu community who wanted to create a gentle, meditative practice for beginners. This form of yoga is typically gentle, and easy enough for beginners to feel comfortable participating.
They provide simple and gentle stretches that are often accompanied by breathing exercises. Restorative yoga classes are usually held in a quiet, dimly lit room, are heated, and are designed to allow participants to feel comfortable enough to perform their practice easily and gently.
What is Restorative Yoga Benefits?
Restorative Yoga could be the perfect antidote to our disturbing lives. This low-impact practice helps bring balance into one’s body, mind, and spirit by harnessing the unique stress-busting qualities of deep relaxation.
The technique which guides the practitioner to the experience much more soothing and regeneration, managers in such a range of tremendous positive effects which have been overlooked by the success, and exposure of more dynamic forms of yoga.
The benefits of restorative yoga include stress reduction, improved flexibility, and decreased pain. The practice is helpful for people experiencing pain or fatigue. It is customized according to the patient. One must hold on to a single posture for more than a few minutes.
The main reason behind arthritis is genetics, injury, aging, or inflammation in joints. It causes inflammation, stiffness, and pain in one or more parts of your joints. There are two most popular types of arthritis.
It is caused due to bones rubbing directly as we move. You might hear your bones making sounds when you move. Old age is also the reason because the cartilage gets worn out because of friction which causes pain. The pain causes stiffness and swollen joints.
Obesity is also a reason for osteoarthritis as well as having any previous injury or fracture. If the pain is relieved while (working) then it is Rheumatoid. If the pain gets unable to bear while (working) then it is osteoarthritis. The patient needs to take their medication.
2) Rheumatoid arthritis
It is caused due to the attack on joints and tissues by our immune system. The patient will feel stiffness, pain in the hands, feet, or back and even inflammation within or around one joint. Sometimes even more joints tend to involve rheumatic conditions.
Rheumatoid arthritis makes it worst in the morning because of soreness it’s hard to do the daily routine. The image shown below should be performed by the patient in the morning, and before sleeping to get relief from the pain and inflammation.
What to avoid?
Avoid going out in cold weather or having cold food, cold drinks, smoking, alcohol, non-vegetarian food. Include a healthy yogic diet chart. Sour food does not make the condition worse, it’s a myth. You can try by yourself if eating or not eating a particular food is causing more pain. Take medicine regularly and exercise daily.
Yoga for Arthritis
Restorative Yoga for arthritis– As shown in the first image block below you can use a cloth for your feet to give them a gentle stretch. The second image block can be performed with a pillow or a rolled towel. The third image block is showing a chair in which you have to sit comfortably and pull a leg 90 degrees on your side as shown in the image. The fourth image block is showing a chair in which you have to stand straight and bent your knee backward as shown below.
As the first image block is showing a head rotation. It is advisable if you start with tilting your neck on the left side and rotate it on to your right side. Do this 5-10 times. The second image block is showing wrist movement in which you have to move your palm up and down as shown in the image.
The third image block is showing another wrist movement with your fist gently moving up and down. The fourth image block is showing elbow movement upwards and downwards as shown in the image.
Headache (सिर दर्द)
Headache is described as a sharp pain at your forehead’s sides. You may feel discomfort in your head, skull, or face. The main reason behind a headache is generally stress, lack of sleep, loud sounds, strong scent, etc. Headaches are common and not to be taken seriously. But if they are more severe and more often you must see a doctor.
Types of Headache
1. Primary Headache
The former does not mean that you have a disease, injury, or bad condition. Migraine also falls into this as well as intensely painful, rapid-fire cluster headache, stress. This may cause nausea or vomiting. The pain also goes from one side to another. Anxiety or sleep deprivation triggers it. You don’t have to worry about this one.
2. Secondary Headache
These are caused due to our health-related problems it can be triggered by dehydration, caffeine consumption, Head or Neck injury, and cardiovascular disease. One thing you need to worry about if you have excessive vomiting, weakness on one side of the body, or sensory symptom tingling sensation in you, lose consciousness. You must then rush to the doctor.
Yoga, Pranayama for Headache
- Viparit Karni (विपरीत करनी)
- Paschimottana Asana (पश्चिमोत्तानासन )
- Nadi Shodhan Pranayama ( नाड़ी शोधन प्राणायाम)
- Kapalbhati Pranayama (कपालभाती प्राणायाम)
Back Pain (कमर दर्द )
Back pain is the pain in the spinal cord ranging from mild to severe. Upper back pain can be due to muscle strain or injury. A bad posture is also the reason behind upper back pain. If it hurts when you move then it could be the muscle pain or if the pain is circulating down on glutes but not on your legs. Lower back pain is mostly due to an injury such as muscle pull by lifting heavy objects.
The lower back is a surprisingly well-designed system of interlinked joints, muscles, nerves, and ligaments, all functioning to provide stability, strength, and flexibility. If the pain is severe at night and you are feeling a tingling sensation on one or both legs. You need to seek medical attention. Know about- Suryabhedi Pranayam
Back Pain Relief Yoga
If you are having upper back pain due to a long sitting day. You must see yoga for arthritis. There are shoulder movements that relieve stiffness in your upper back.
- Shalabh Asana (शलभासन)
- Cat and Cow Pose (माजरी आसना)
- Setu Bandh Asana (सेतुबंध आसना)
Note: If you want to start yoga classes at the comfort of your home then you can email us to join online yoga classes. We are always happy to help.Always make sure to contact your doctor whenever you are performing any new exercise.
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I really am enjoying the latest single from the band Cage the Elephant called "Ain't No Rest for the Wicked". Not only is the music video pretty innovative but the songs message is pretty dead on. The song talks about a few different circumstances where the singer realizes that there truly is "no rest for the wicked."
First he stumbles upon a hooker asking if he desires to spend the night with her, when he asks her why she does what she does the chorus kicks in and analyzes the reasons that people do the things that they do in this life. Things such as "Money don't grow on trees, I've got bills to pay, mouths to feed...". Next he is robbed by a criminal where he asks the same question and gets the same response. Finally he turns on the tv and sees a preacher stealing the funds from the church. This is followed by the the final chorus saying that everyone is the same and we all have no rest "until we close our eyes for good".
Its widely known that the lead singer wrote this song about a co-worker of his who was dealing drugs. When Matt asked him why he did the things he did he looked at him and said "there ain't no rest for the wicked" and just like that a song was born.

domain: entertainment


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Fall Festival at Fay School
Join us for a free Fall Festival for young children on Saturday, September 24 from 10:00 AM - 12:00 PM.
|Dates:||Saturday, September 24, 2022|
|Hours:||10:00 AM - 12:00 PM|
The event will feature a balloon magic show by Jungle Jim of Boston at 10:30 AM, pumpkin painting, games, and apple cider drinks and donuts.
Visit https://www.fayschool.org/fall-festival-at-fay-school for more information.
The Fall Festival is open to the public and is designed for children 8 and under. Parents must accompany their children at all times during the event.
The Fall Festival will take place on Fay's MacAusland Field, and parking will be available at our Main Entrance (54 Main Street) and East Entrance (23 Middle Road). Signs will be out to direct visitors upon parking.
54 Main Street, Southborough, MA map
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Tesla’s (NASDAQ:TSLA) stock price dive another 5% Friday to its lowest mark in 2 years, -15% on the week, as it reported worse-than-expected Quarterly results accompanied with another ‘cheer-lead’ by embattled CEO Elon Musk on autonomous cars that failed to convince investors.
Tesla needs capital and the market smell blood, bringing on the worst weekly decliner for the fledgling EV maker since August last year, when Mr. Musk told the NY-T’s in a tearful interview that he was under major emotional stress.
In the options market, Tesla contracts changed hands at 2X the regular pace, with sentiment negative and the bets defensive, according to options analytics data for the week.
Tesla’s $1.8-B junk bond fell to yield 8.42%, more than 3 percentage points above the bond’s coupon rate of 5.3%. Its spread, or the premium investors demand for the added risk of holding Tesla debt rather than a safer US Treasury security, widened by about 15 bpts to a near-record 611 bpts
On Mr. Musk’s SEC dust up, a US District Court judge on Friday granted a request by Mr. Musk and the Commission for a 2nd extension to resolve a dispute over Mr. Musk’s abusive use of Twitter.
Wednesday, Tesla posted a worse-than-expected loss of $702-M for the Quarter. But, Mr. Musk said Tesla would return to profit in Q-3 and that there is “some merit” to raising capital. However, we do not believe that Mr. Musk still has access to Wall Street capital.
CEO Musk is still working to convince investors that demand for the M-3, the company’s 1st car aimed at the mass consumer market, is “insanely” high, and that it can be delivered efficiently to customers around the world. But the numbers tell a different story, the demand is soft, the logistics is hobbled, and he is not producing the car in numbers.
Tesla ended Q-1 with $2.2-B, in cash, down from $3.7-B in the prior Quarter, and the company is planning expansions including a Shanghai factory, an upcoming M-Y SUV, and other distant projects.
Tesla’s stock has now fallen 30% YTD, and the company’s market capitalization has declined to $41-B from $63-B mid-December 2018.
The grossly overvalued Tesla fell back below GM in January, and Friday it fell back below the market value of Ford, which saw its stock surge 10% after reporting a better-than-expected Quarter.
We and other analysts now expect Tesla’s revenue to expand 19% in Y 2019, compared with 83% growth in Y 2018 and 68% growth in Y 2017.
Following Tesla’s Quarterly report, 13 analysts (HeffX-LTN among them) recommend Selling the stock, while 11 recommend Buying and 8 are Neutral.
The median analyst price target is 275, + 17% from the stock’s current price at 235.14, while Cowen and Company’s is at 160, and we are at 140/share.
There is no technical support for the stock and the overhead resistance is huge.
HeffX-LTN’s overall technical outlook for TSLA is Very Bearish for the weekending 26 April 2018.
We do not recommend that civilian participants play this stock, as it is very volatile and risky,
Have a terrific weekend.

domain: economics


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Stream Holding You Down (Remix), the newest drop from Rick Ross. The cut was released on Tuesday, September 7th, 2010. Rick Ross continues to impress with each new leak, and Holding You Down (Remix) is no exception. It's strengthens Rick Ross's already impressive body of work, which has seen positive change over the years. We're most definitely anticipating Rick Ross's next offering.
Check out Rick Ross on Bust Your Heart (Tags). If you dig this, visit Rick Ross's profile for the latest info, news, songs, and mixtapes.
How do you feel about the production here?