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Sunday, February 24, 2013
Oscar Taveras Returns To MDR Sports
? Rangers Notes: Theriot, Ryan, Hamilton | Main | Quick Hits: Hernandez, Morneau, Blue Jays, McClellan ?
By Zach Links [February 22, 2013 at 8:27pm CST]
Cardinals prospect Oscar Taveras has returned to MDR Sports and longtime agent Melvin Roman, according to Jon Heyman of CBSSports.com (on Twitter). ?The 20-year-old left Roman's company in late January to join up with Rob Plummer but it would seem that he has had a change of heart.
Taveras is universally regarded as one of the top prospects in all of baseball with most prospect gurus having him in their top three. ?The outfielder reached Double-A last year and could join the Cards' varsity squad in?2013. ?In 531 plate appearances last season, Taveras posted a?.321/.380/.572 slash line with 23 home runs.
For agency info on over 1,700 players, check out MLBTR's Agency Database. Agents: if you've got a 40-man roster player or top prospect whose representation is not correctly noted, we welcome corrections at mlbtrdatabase@gmail.com.
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Saturday, February 23, 2013
Researchers at Indiana University discover a new Alzheimer gene through comprehe...
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Source: http://www.facebook.com/TheTransfectionExperts/posts/164471900368971
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Friday, February 22, 2013
California Bolide Fireball Meteor 21FEB2013
California Bolide Fireball Meteor 21FEB2013
If you witnessed this meteor event please do file a meteor sighting report on this website; thank you!
Initial Meteor Sighting Reports:
21FEB2013 Brittney Mcconnell Pleasanton 22:30:00 between 5-10 sec United States Lime green with orange trail Sun white hot but lime green No just the flaming trail behind it. It wasnt heading straight down but angled about 30 degrees. Estimated landing in the Pleasanton/Sunol area
21FEB2013 Mark S. Dobkin Costa Mesa, CA USA Approx. 22:30 PST 2-3 seconds Facing West; E-W Bright white ball of fire, then broke up. ?Was stationary in my car, did not hear any sound. As bright as moon, but not as large. ?Considerably larger than Venus. Yes. ?Fragmentation observed. Fairly large. ?One of the largest I have seen.
2/21/2013 Chloe Michaels Thousand Oaks, CA, USA 10:30 pm PST 2-3 seconds - could only view from window NW White ball and streak of light, with tail Bright as moon No No
21FEB2013 Rejean Hebert Lydia Lake, Ontario, Canada 23:40 ?EST 3 sec S;S-W no same as moon no got it on my sky cam
21FEB2013 Kris Los Angeles, Cali 22:50:00 2/3/2013 N-W green Venus No im curious as to what that was
21FEB2013 Jasmine Brown los angeles, ca, U.S 2235 7 secs WEST Went from Orange to bright Blue heading straight down, couldn't har sound Bright Blue The piece itself looked as though it was off of something It went so fast, I was pulling out of the parallel driving spot to head for work, I turned and went the other way in case it hit the ground. ?I've seen a few fly across but this was heading straight to the ground without disappearing in mid-air
21FEB2013 Nick Bishop Sacrament, California, United Stated Approx 2250 2 Seconds Was looking south in a vehicle. Meteor started at approx 165 degrees and moved nearly directly vertically downwards. Maybe 5 degrees of horizontal movement to the west. Green (Exact color of burning copper) ?with orange/red debris trailing behind that rapidly (<1/4 second) burnt out Brighter then Sun less then moon, Yes. Very rapid movement, hard to judge size but it seemed to be quite small. Object totally disintegrated before reaching the horizon.
21FEB2013 Joe Fresno, CA ?USA 22:31 PST 3 seconds. I was driving, traveling west. ?I was looking forward, but something suddenly caught the corner of my eye out my driver's side window, which was facing outward south. The meteor appeared to be coming from the east/southeast, headed west/northwest. Fluorescent green, no noise. As bright as the moon. Didn't appear to be. Long tail. Very large object, equivalent to approximately 1/6 the size of the moon.
2013 THE Year of Meteors, Asteroids, Comets, and MORE!!
Source: http://www.portaltotheuniverse.org/rview/250369/
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French eat both frozen meals and fine cuisine
PARIS (AP) ? In France, eating is supposed to be an art. Foodies from around the globe flock to the world's gastronomic center to discover the true meaning of fine dining ? a convivial sharing of dishes, lovingly prepared, which capture the imagination, the taste buds and the essence of the land.
Enter reality.
The Europe-wide uproar over horse meat being sold as beef has exposed a labyrinthine network of companies and countries that trade the meat used in packaged meals. And even the French, it appears, head to the microwave at night after work to zap frozen meals created in far-off factories.
Up to 41 percent of French expenditures for meals go to factory-prepared dishes and frozen products, France's national statistics agency said in a 2008 report.
"Tell me what you eat and I will tell you what you are," gastronome Jean Anthelme Brillat-Savarin famously wrote 165 years ago in his treatise on taste.
Today, the French are caught in a contradiction: The pleasure of eating good food still defines them but their busy lives increasingly determine what they eat.
France set the standards long ago and upholds them today with coveted Michelin stars for top chefs and annual "taste weeks" devoted to cultivating a discerning palate for its children. In 2010, the French gastronomic meal was declared an "intangible cultural heritage of humanity" by UNESCO, the U.N.'s cultural arm.
Deep pockets will still get diners a quality meal at even no-star restaurants, but at home or at work it's another story. Gone are the two-hour lunches. Traditional bakeries stand in as sandwich shops while supermarkets provide industrially-prepared meals.
"The French need prepared dishes because women work. We don't have time to cook. It's really a change in lifestyle" that began in the 1970s, said Pascale Hebel, director of the consumer affairs department at CREDOC, a research center.
Hebel said France has the highest proportion of households in Europe with working parents and "these markets are growing."
"When you have an adolescent at home, you have to leave something to eat, so you leave a prepared dish," she said.
Indeed, the youth of France are propelling this trend, less eating at home, snacking more and relying more on fast food, experts say. Even still, French snacking between meals is more than two times less prevalent than in the United States, according to a report by Celine Laisney, who monitors trends for the French Agriculture Ministry.
Supermarkets ? where up to 70 percent of food spending takes place ? are also making traditional open-air markets and specialty food shops seem quaint.
"From the moment you have big supermarkets, you have a completely different, new relationship between eating and food," says leading food sociologist Claude Fischler.
"There is a sort of anxiety over ... products transformed by industry. At the same time, these transformed products, we eat them more and more," he said. "They're omnipresent. That's how we shop. We use kitchen time for other things."
Horse meat falsely labeled as beef has turned up in prepared foods across Europe with a French company, Spanghero, at its epicenter. The company denies that it purposely mislabeled meat it bought from a Dutch trader and repackaged in Luxembourg. A Romanian company says it provided the original horse meat and labeled it as such.
The horse meat scandal will have an impact on sales of prepared foods, but likely only in the short term, experts told The Associated Press. Unlike the mad cow disease crisis in the 1990s and the bird flu crisis in the mid-2000s ? which led to extended drops in beef and chicken sales ? the horse meat found in lasagna and other prepared dishes does not pose a health risk.
"It's a matter of disgust," said Fischler. "You've been eating something you were not aware of."
Yet horse meat, which is much cheaper than beef, has been eaten happily for decades by some in France who appreciate both the savings and the taste.
Claude Verhoye of Paris says she treasures her memories of eating horse.
"When I was young, every Sunday my grandmother made a horse roast," said Verhoye, 64, standing in line at the horse butcher at a Right Bank market. "My daughter rides horses and says you shouldn't do this. I rode horses, too, and it doesn't stop me. I never feel guilty."
Genevieve Cazes-Valette, a marketing professor at the University of Toulouse who is also a food anthropologist, said while the French need quick meals during the workweek they keep alive the old culinary traditions on the weekends.
"In reality, we are into two types of meals," she explained. "During the week, you eat anything ... Then there is a clear return to pleasure, both at the market, during the preparation and in the degustation" over the weekend.
In addition, the pleasures of eating and sharing a meal are not reserved for the elite in France but are treasured by all, a universality that may help keep the French food tradition alive despite the pressures of modern life.
In her 2012 report, "The Evolution of Eating in France," Laisney predicts that new eating profiles will emerge. She says it will not be unusual to see ? even within the same French citizen ? someone who can move easily between factory food and great meals, depending on the day of the week, the time of year and their professional and family constraints.
So despite the horse meat scandal, French pride in their cuisine remains a constant.
"The French continue to think their cuisine is reliable and of better quality than many others," said Cazes-Valette. "In addition, I think it's true."
Source: http://news.yahoo.com/french-eat-both-frozen-meals-fine-cuisine-154317979.html
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Wedding Emergency Kit: What To Pack In Case Something Goes Wrong
Yifat Oren
BUDGET: "Include your guests in the ceremony. Most ceremonies are a passive, almost theatrical experience, where most guests are the audience. I think involving them in different ways can have a profound effect on the rest of the celebration." BLOWOUT: "The only areas you cannot overspend on are these: good food, good service and great music and sound." -- Yifat Oren, owner of LA-based event design company <a href="http://yifatoren.com/" target="_hplink">Yifat Oren & Associates</a>. Oren's clients include Kevin Costner, Jason Bateman and Mariska Hargitay.
Matthew Robbins
BUDGET: "Create a truly personal and unique dining experience. A personalized menu, for instance, that represents your favorite dishes, culinary traditions, or flavors from your favorite country or travel locations. Create a printed menu for each guest and lists edited details for each course explaining the ingredients, the history or reason for the dish. The menu doesn't need to be fancy or expensive but the key is to make it personal. Guests spend most of their time at the table, so why not make this special and unique?" BLOWOUT: "Follow my advice for personalizing the menu, but take it a step further: create a truly inspired, custom tasting menu inspired by the season and the location. Give your guests that <a href="http://perseny.com/" target="_hplink">Per Se</a>, <a href="http://frenchlaundry.com/" target="_hplink">French Laundry</a> or <a href="http://bluehillfarm.com/" target="_hplink">Blue Hill</a> experience with many unique courses, and go for exotic combinations. Look for interesting wines to pair with each course and provide a custom menu to give each guest a "tour guide" to use as reference throughout the meal. Also push the envelope with the plating and the tableware. And save dancing for after dinner!" -- Matthew Robbins, owner of NYC-based event design company <a href="http://matthewrobbinsdesign.com/" target="_hplink">Matthew Robbins Design</a>. His clientele includes Mary J Blige, Sade, Vera Wang and O Magazine, among others.
Debbie Geller
BUDGET: "If your budget doesn't allow for band changes or a band at all, work with your DJ to determine a flow for the evening and music style and tempo shifts throughout. It can even be as simple as programming your own iPod with different play lists for the various points in the evening." BLOWOUT: "The one thing people remember in the days, weeks and months after any wedding is whether or not they had fun, so the area that I encourage my brides to splurge on is entertainment. A great band will facilitate an unforgettable evening. Beyond that, if you have the ability to change the energy of the music and entertainment throughout the evening, each time you do you will be injecting new life into the party. Dinner music should be subdued--guests should be able to have conversations. Following dinner, a change in the singers and or energy of your band will wake everyone up and infuse new energy into the evening. A DJ or further band change for after- hours or late night dancing will change the energy once again, keeping your guests wanting more." -- Debbie Geller, owner of LA-based event design company <a href="http://www.gellerevents.com/" target="_hplink">Geller Events</a>
Marcy Blum
BUDGET: "In general, I really think that place cards and thoughtful seating can truly make a world of difference-- it's something anyone can afford." BLOWOUT: "If people want to splurge, there are few things as exciting and energy lifting as fireworks in the right setting." -- Marcy Blum, owner of NYC-based event design company <a href="http://marcyblum.com/" target="_hplink">Marcy Blum Associates</a>. Blum has planned events and weddings for Kevin Bacon and Kyra Sedgwick, and Billy Joel and Katie Lee.
Sharon Sacks
BUDGET: "Incorporate food from your ethnic backgrounds into the buffet or hors d'oeuvres; instead of doing table numbers, use names of places you've been as a couple; instead of place cards with names for the head table, use frames featuring your favorite photo of you and that person; use the proposal as a theme in the invitation or favor (one of our clients proposed to his wife in central park on a hockey rink, and they gave their guests crystal hockey puck paper weights featuring the proposal story)." BLOWOUT: "To bring your wedding to another level, add a personal touch that incorporates you and your groom. This will set you apart from other weddings. What is personal to you won't be the same as personal for another bride. For example, if you are taking your guests away for a destination wedding, send them all custom leather passport holders with the invitation printed inside so they can use the passport holder on their trip; Hire your favorite performer to sing your first dance song; For a beach wedding: provide beach towels embroidered with each guest's name so they always know which towel is theirs, or bottles of sunscreen customized with the wedding logo; For a winter wedding: provide an embroidered cashmere blanket, Uggs, and flannel PJs to keep warm." -- Sharon Sacks, owner of LA-based event design company <a href="http://sacksproductions.com/" target="_hplink">Sacks Productions</a>. Sacks has planned various celebrity weddings, including Nick Lachey's nuptials and Kim Kardashian's wedding to Kris Humphries.
Preston Bailey
BUDGET: "One of the best and most inexpensive ways to ensure your wedding is special is to ignore all the wedding trends. Express your individuality and focus on things and people you love. The wedding procession in particular is a great place to create your own unique tradition. I did a wedding once where the couple had the bridal party dance down the aisle. For another, the couple treated the procession like a fashion show. All the guests loved it." BLOWOUT: "Hire a talented performer. I recently did a wedding where Alicia Keys performed, and she was incredible. But it doesn't always have to be someone that famous. If there's a local or regional singer or band you and your groom love, find out it they're available to perform a song or two at your wedding. A surprise concert is always a big hit with guests." -- <a href="http://www.prestonbailey.com/" target="_hplink">Preston Bailey</a>, event designer and celebrity wedding planner. His <a href="http://portfolio.prestonbailey.com/about-preston/" target="_hplink">client base</a> includes Donald Trump, Oprah Winfrey, Joan Rivers, Donna Karan, Liza Minnelli, Michael Douglas and Catherine Zeta-Jones, Uma Thurman, Jennifer Hudson and Ivanka Trump, among others.
Peter Callahan
BUDGET: "The one thing that really sets a wedding reception apart is having fun passed dessert hors d'oeuvres... Start them maybe 40 mins--or one long dance set--after guests have had dinner. Pick one iconic dessert: [maybe it's] your favorite ice cream in a mini cone, and pass it around the dance floor to guests seated and standing. It's an unexpected [treat] and brings back memories of childhood. Plus, everyone of all ages loves ice cream!" BLOWOUT: "Break out more treats-- caramel-dipped lady apples, mini pies, mini popsicles with limoncella, cotton candy lollipops, and more. <a href="http://www.petercallahan.com/book/" target="_hplink">These</a> add a great unexpected energy to the reception and [raise] the tempo of the party." -- Peter Callahan, owner of NYC-based catering company <a href="http://www.petercallahan.com/" target="_hplink">Peter Callahan Catering</a>. His clientele includes President Barack Obama, Vera Wang, Marc Jacobs and Carolina Herrera.
Buddy Valastro
BUDGET: "Accessorize your cake with some handcrafted sugar flowers. Nothing can beat the realistic look of a well-made flower, and it helps to tie in the table arrangements and bouquets used to decorate your reception. You don't always need to fill the cake with bouquets of sugar flowers, either choosing a fuller species will fill out the cake and make it look elegant." BLOWOUT: "One of my favorite parts of any wedding is the dessert platter, because that is where quality of ingredients truly makes a difference. For the cake, I recommend splurging on a moist sponge cake with a decadent filling like ganache with fresh raspberries. I also love when people splurge on a Viennese table with a variety of pastries; it give everyone a sample of something different. I always recommend splurging on the dessert- it is the last thing your guests will taste!" -- Buddy Valastro, owner of <a href="http://www.carlosbakery.com/" target="_hplink">Carlos Bakery</a>, featured on TLC show <a href="http://tlc.howstuffworks.com/tv/cake-boss/about-cake-boss.htm" target="_hplink">Cake Boss</a>.
Diann Valentine
BUDGET: "Consider setting up a table for guests to write personal Rainy Day Cards. When I released my signature wedding stationery <a href="www.weddingpaperdivas.com/diannvalentine" target="_hplink">collection</a>, I created a new concept called the Rainy Day Card. Guests are instructed to write a personal note to either the bride or the groom or to both of them with anecdotes of how to make marriage work during the tough times or encouraging words that they can look back on during the not so perfect times. After writing these notes, guests are instructed to seal them and address the envelope accordingly. The couple will leave the reception with a bag full of rainy day note cards and when they experience one of those rainy days -- as they are certain to come -- they should go to the bag of cards and pull out one to read and look for their family and friends to remind them of why they chose to commit their lives to one another." BLOWOUT: "Photo booths have become extremely popular at weddings as an interactive activity. It allows guests to be silly and have some fun with their date or other friends at the wedding while the bride and groom are busy doing the normal wedding duties. This also becomes a nice keepsake that guests can take home and relive the fun they had at your wedding. There are many versions of this out in the marketplace but earlier this year, I discovered <a href=" http://www.hdphotobooth.com/explore/booth.html" target="_hplink">HD Photo Booth</a> and they have beat all of the competition. The founder of this company created a software that automatically re-touches every photo when it is taken so you end up with an image featuring a flawless face. I love it and guests are constantly raving about it." -- Diann Valentine, <a href="http://diannvalentine.com/" target="_hplink">event designer</a>. Valentine's <a href="http://www.wetv.com/shows/i-do-over/cast/diann-valentine" target="_hplink">clientele</a> includes celebrities such as Usher, Martin Lawrence, Toni Braxton and Kelis, among others.
Michael Gaffney
BUDGET: "For brides on a budget, I recommend using white Casablanca Lilies. It's a flower that has a beautiful fragrance, style and beauty. My other trip is to use underwater lighting in a gloss tower. Gives a regal look to the wedding at night and looks like you spent a million dollars for a whole lot less." BLOWOUT: "For brides looking to splurge, I love using antique silver plated urns, chaliced pitchers and vases for table decor. Fill them with white roses for an understated but stately look. These designs will make your table have a royal look and the urns and chalices are great floral keepsakes. Uber class, mega style!" -- MIchael Gaffney, celebrity florist and founder of the <a href="http://www.newyorkflowerdesign.com/" target="_hplink">New York School of Flower Design</a>.
Source: http://www.huffingtonpost.com/2013/02/21/wedding-emergency-kit_n_2734654.html
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?Scandal? behind the scenes: Cast celebrates Kerry Washington?s birthday ? VIDEO
Image Credit: Amy Graves/WireImage
How does the cast of Scandal celebrate birthdays? By embarrassing the honoree, of course!
Kidding aside, the video below is probably one of the cutest Josh Malina has ever captured for EW as part of his season-long assignment to chronicle the behind-the-scenes action at Scandal. In it, we see the cast and crew gather around the Gladiator table to pay tribute to Kerry Washington, who celebrated a birthday in late January.
Click below to watch the festivities and if you?ve missed any installments of Josh Cam, you can watch those as well.
Watch previous episodes here:
Related:
'Scandal' recap: We're In This Together
The dirty secret of 'Scandal': One of TV's most ridiculous, chaotic bat#@!*-crazy shows -- also one of its best
Source: http://feedproxy.google.com/~r/entertainmentweekly/ausiellofiles/~3/__zYN18r2-g/
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