Who Moved My Cheesecake? – A Man’s Guide on How to Avoid being Dragged Kicking and Screaming into Middle Age
In 2006, as I approached the age of forty-seven, I was diagnosed with Type 2 Diabetes, Metabolic Syndrome, high blood pressure, high cholesterol, high triglycerides, being fat, and lazy. I had two choices; continue with my current lifestyle and die or change. I chose change. I’m not a doctor, although sometimes I play one for my wife. This book chronicles my strange, roller coaster path to surviving middle age and the steps I took so I could be around to watch my little girl grow up. Hopefully, It can be a wake up call for the majority of regular guys in this country like me who need a swift kick in the butt to wake up before it is too late. The truth is sometimes stranger than fiction and this book is an example. If I can help just one person make a change, then it worth although the research, time and effort.

copy and paste this link in your browser: http://search.barnesandnoble.com/books/e/2940011910296/

This book is for you if:

• If you think “The Zone” is what happens to Tiger Woods at one of the four majors.
• If you think getting out of your chair during a game to find the remote is exercise.
• If you want to throw your Twinkie® at the screen when you see a commercial with Jared but you don’t want to give up the sugary goodness.
• If you think “The Glycemic Index” measures stock performance.
• If you think “Weight Watcher®” is a scale.
• If you tried to check yes for organ donation at the DMV and the person at the counter started laughing hysterically.
• If you can’t see your toes when standing up.
• If you can’t see the toilet when peeing.
• If your wife says she will love you no matter how big you get.
• If someone tells you the camera adds thirty pounds.

No matter where you are in the process of changing your life and health this book will help you simplify the process, cut through the bull and hopefully make you laugh.

Chapters include:

• Welcome to “The HoHo Brotherhood of the Baggy Sweatpants.”
• The Physical or “Doc, You want to stick your what in my what?”
• Genetics – We are what we eat and it’s not your fault!
• Diet: The four letter word or “Honey, Who moved my cheesecake?”
• The double four letter word: Exercise
• Nutritional supplements, nutriceuticals, and functional foods: the good, the fads, the ugly
• Beverages- Sports nutrition, energy drinks, and watching sports sober
• So what’s the payoff?
• “Just when I thought I was out, they pull me back in!”

More Reviews and Recommendations
Biography
Aftan has served for the last 10 years as Director of Research & Development, Purchasing and Risk Assessment for Steak-Out Franchising, Inc., a home meal replacement concept specializing in delivery of cooked-to-order steak, chicken, and seafood entrees, burgers and sandwiches, and specialty salads for 70 franchise units in the Southeastern United States.

In 2006, He was diagnosed with Type 2 Diabetes, and metabolic syndrome. In 2008, he successfully survived quadruple bypass heart surgery.

He is a member of the Research Chefs of America and The Institute of Food Technologists. Aftan has been published in over 40 articles, including three feature stories, five cover stories in Nation’s Restaurant News, and a feature article in the New York Times on Food Safety Communication. He has also presented at several of the industry’s premier conferences. Aftan was a panel member on the 2003 NRN Food Safety Roundtable; He was a speaker on Dealing with Risk in a Brave New World at MUFSO 2003 in Atlanta, Georgia. He spoke at the Foodservice Symposium 2005 on Managing the Threat of Food-borne Illness and in 2007; he spoke on Emerging Food Safety technologies. He has presented at the Food Safety Summit in Washington, D.C. In 2007, he received an award from Foodservice and Packaging Institute for Innovation in Food Safety Packaging.

Aftan has been a foodservice professional for 26 years. His career started with Grisanti, Inc. in Louisville, Kentucky where he served as General Manager of Sixth Avenue – an American Regional Cuisine restaurant that hosted the First Symposium on American Cuisine in 1982. Aftan also served as General Manager of Casa Grisanti, the only Mobil Four Star restaurant in Kentucky during the 1980’s, and helped develop the Grisanti Casual Italian Restaurant chain.

After spending over a decade working for Michael Grisanti, former President of the National Restaurant Association, Aftan was approached by John Y. Brown, the former Governor of Kentucky and President of Kentucky Fried Chicken, to help develop a rotisserie chicken concept called “Kenny Rogers Roasters” As Director of Research & Development, Aftan spearheaded menu development as the chain grew to over 350 units domestically and 50 units internationally before joining Steak-Out.

More About the Author
Editorial Reviews – Who Moved My Cheesecake?- A Man’s Guide on How to Avoid Being Dragged Kicking and Screaming into Middle Age
From the Publisher
Who Moved My Cheesecake? – A Man’s Guide on How to Avoid being Dragged Kicking and Screaming into Middle Age

In 2006, as I approached the age of forty-seven, I was diagnosed with Type 2 Diabetes, Metabolic Syndrome, high blood pressure, high cholesterol, high triglycerides, being fat, and lazy. I had two choices; continue with my current lifestyle and die or change. I chose change. I’m not a doctor, although sometimes I play one for my wife. This book chronicles my strange, roller coaster path to surviving middle age and the steps I took so I could be around to watch my little girl grow up. Hopefully, It can be a wake up call for the majority of regular guys in this country like me who need a swift kick in the butt to wake up before it is too late. The truth is sometimes stranger than fiction and this book is an example. If I can help just one person make a change, then it worth although the research, time and effort.

This book is for you if:

• If you think “The Zone” is what happens to Tiger Woods at one of the four majors.
• If you think getting out of your chair during a game to find the remote is exercise.
• If you want to throw your Twinkie® at the screen when you see a commercial with Jared but you don’t want to give up the sugary goodness.
• If you think “The Glycemic Index” measures stock performance.
• If you think “Weight Watcher®” is a scale.
• If you tried to check yes for organ donation at the DMV and the person at the counter started laughing hysterically.
• If you can’t see your toes when standing up.
• If you can’t see the toilet when peeing.
• If your wife says she will love you no matter how big you get.
• If someone tells you the camera adds thirty pounds.

No matter where you are in the process of changing your life and health this book will help you simplify the process, cut through the bull and hopefully make you laugh.

Chapters include:

• Welcome to “The HoHo Brotherhood of the Baggy Sweatpants.”
• The Physical or “Doc, You want to stick your what in my what?”
• Genetics – We are what we eat and it’s not your fault!
• Diet: The four letter word or “Honey, Who moved my cheesecake?”
• The double four letter word: Exercise
• Nutritional supplements, nutriceuticals, and functional foods: the good, the fads, the ugly
• Beverages- Sports nutrition, energy drinks, and watching sports sober
• So what’s the payoff?
• “Just when I thought I was out, they pull me back in!”

To Purchase this e-book for $9.99 use this link: http://search.barnesandnoble.com/books/e/2940011910296/

By Jesse Hirsch

Do-it-yourself food cultivation has found a home in New York City, with backyard chicken coops, honeybee apiaries and rooftop gardens sprouting like spring lettuce inside America’s largest metropolis. But the urban farming trend has its limits. In Manhattan, at least, the locavore line appears to be drawn at the cow.

There is just one cow who calls the island home, according to local animal experts. His name is Othello and he lives happily outside the food chain at the Central Park Zoo.

The 14-year-old Dexter cow is an ambassador for his entire species in a borough crowded with people — an animal that, while commonplace in much of the U.S., becomes somewhat exotic in Manhattan, earning a spot at the zoo alongside two alpacas and a polar bear.

Manhattan wasn’t always such a lonely place for the bovine. One of the island’s earliest incarnations, after European colonization, was as a bucolic grazing pasture for Dutch cattle. The wall that gave Wall Street its name was built in 1644 to keep the colonists’ cattle from wandering away.

But things have gone steadily downhill for Manhattanite livestock ever since. As far back as the late 1600s, observers noted an early, inter-species version of gentrification that caused the island’s cow pastures to dwindle as human immigrants crowded into the limited space. By the late 1800s, the unscrupulous practices of urban dairy farmers created a public-health emergency: many cows, kept in deplorable conditions and fed distillery byproducts, spawned disease in humans and developed ugly symptoms themselves, including open sores and loss of tails and hooves.

Still, urban cows remained a part of city life for a long time. Both Central Park and Prospect Park maintained operational dairies into the late 19th century. And as recently as the 1980s, hundreds of cows were still ferried into the Meatpacking District each week to meet their fate in Manhattan’s still-bustling slaughterhouses. That was before the neighborhood morphed into a glitzy nightlife center, although on some nights a cattle-yard feel still prevails.

But centuries after New Amsterdam’s pastoral beginnings, only Othello has managed to hold onto some Manhattan real estate — the last vestige of the island’s cow-heavy past. With plenty of room to roam, a steady diet of hay and pellets (supplemented by treats like yams and peanut butter), and legions of adoring zoo goers, the borough’s last cow is cheerily oblivious to the fate of his predecessors.

Othello’s life outside the city would likely have been brutish and short. When asked about the typical lifespan of an average Dexter cow, New York City zoos director Jeff Sailer gives a grim chuckle. “Pretty much anything over a year would be abnormal for this kind of cow, because most would be slaughtered long before now,” he says. “At 14 years old, Othello has lived well beyond what is expected for a beef cow in America.”

No amount of locavore passion is likely to bring cows back to the borough. Space constraints and strict city ordinances combine to keep cows out, and there’s also the lack of a steady food supply.

“You can’t get hay at the Food Emporium,” jokes Sailer.

But if not to cut down on food miles for menu items at fashionable restaurants, is there any reason the city needs live cows? Sailer thinks so. “It’s hugely important to provide exposure to farm animals, to give these kids a connection with where their food comes from,” he says. “You run into city kids who don’t know that carrots grow in dirt.”

In the other boroughs, where open space is somewhat easier to find, live cows are still few and far between. Several cows live at the zoos in Prospect Park and the Bronx, a dairy cow named Franny resides at the Queens County Farm Museum and rural cows sometimes spend tourist weekends at the city’s agricultural fairs and dairy promotions.

New York Animal Care and Control occasionally rescues cows in the boroughs outside Manhattan, bringing them to a shelter before shipping them off to rural farms, according to Mike Pastore, director of field operations. Last year his team picked up a slaughterhouse escapee that had been cornered by the NYPD in a parking lot in South Jamaica, Queens. That borough has been rife with escaped cattle: a cow managed to escape from an Astoria slaughterhouse in 2000, and police corralled a cow in the Briarwood neighborhood in 2007.

Pastore still recalls an incident in the late 1990s when animal-rescue officials extracted a cow being kept in a Brooklyn man’s residential garage — foreshadowing the famous tiger and alligator rescue at a Harlem apartment in 2003.

Could there be other secret cows, tucked away in Manhattan’s countless nooks and crannies? Not likely, according to Pastore. “We’re talking about a creature your neighbors are definitely going to complain about,” he says. “It’s hard enough to find space for chickens in this city.”

Yesterday, the DCist reported that PETA planned a protest outside of the Capital Grille, a meat-centric restaurant here in the nation’s capital.

The point, according to the organization’s press release, is to convince folks that “meat is not green” by showing that the meat and dairy industries contribute to global warming because cows release methane gas into the atmosphere thereby compounding greenhouse gases.

Despite recently released reports that suggest cow-methane production is much less than previously estimated, and that not only cows, but also other animals, marshlands, and anything decomposing produces methane gases, the PETA folks decide to target meat-eaters. Why?

The reason PETA chose meat-eaters as their target is because they are an animal protection group-not a world protection group. The mission of their organization is to prevent animal killing, abuse, and exploitation. They simply latched onto the global warming angle as way to promote their agenda.

CEI staged a counter rally nearby and we were prepared for a shouting match, but to PETA’s credit, they were pretty accepting of our presence. Of course, they may have been a little shy to get in any altercation considering they only had three people and we had about seven folks. We had signs expressing the deliciousness of meat while they had a person dressed as a cow and pamphlets appealing to individuals to consider giving up meat.

While their arguments made it pretty clear that PETA is more concerned with animals than the welfare of humanity, their appeals to the individual to voluntarily change their behavior on an individual level are acceptable and fine way to try and “change the world” and as far as we could tell they weren’t petitioning governments to get involved and prevent the production of meat or consumption of energy as other environmentalists groups do.

Our counter rally, which was more of a pro-meat/pro-humanity rally, seemed to receive a much more enthusiastic reception from passers-by as we handed out Enjoy Capitalism stickers and free sticks of beef jerky.

In the end people love meat and the industrialized production and shipping of meat has substantially improved the quality of life and nutrition for people around the world. Sorry cows.

« Union Infringes on Freedom of Speech and Disses MilitaryBoom and Bust — Different Ideas Why… »

Now is the time to consider being your own boss and become a Steak-Out Franchisee. Take advantage of the new trend to deliver meals to your customer’s home or office.

Just copy this link: http://www.steakout.com/nav3content/franchiseinfo

While Americans’ growing propensity to consume more meals at home is well documented by now, preparation trends point to relatively static amounts of stovetop — and even microwave — cooking currently going on in our kitchens, according to long-term data from The NPD Group’s ongoing National Eating Trends research.

The data, now stretching back 30 years, confirm a gradual increase in annual per-capita meals prepared (including partially pre-prepared foods) and consumed at home in recent years — 877 in 2010, compared to 861 in pre-recession 2007. However, they also show that the current uptrend actually began in 2003. Furthermore, the current average still has not quite reached the levels of the mid-1980s. (The peak was 914, in 1986; the low point was 817, in 2002.)

Equally or even more significant for food and beverage makers and grocery retailers, however, are the marked changes in preparation and cooking behaviors over that period. For example, in the early 80s, 72% of main dinner dishes were homemade. Today, 59% of main dishes are more or less made from scratch.

This, of course, reflects the growing preference for ready-to-eat and frozen foods that can be heated up or “assembled” rather than prepared in the traditional sense of the word, notes Mark East, president of NPD’s North American food and beverage unit.

While the basic types of foods being consumed have not changed that radically, how they get to the table most certainly has. “The hectic pace of the lives we lead has had the single greatest impact on this country’s eating behaviors,” East sums up. “Americans have an ever-increasing need for convenience when it comes to eating, and we fully expect this trend to continue. Ready-to-eat meals prepared outside the home and eaten in-home, fresh and frozen foods are all forecast to grow notably in the next decade.”

The convenience factor is clear in the decline in the average number of food items used per meal: 3.5 in 2010, versus 4.44 in the 1980s.

But it’s also clear in usage patterns for various types of cooking appliances. The percentage of main meals prepared by using a stovetop/oven appliance has been more or less steadily declining since the mid 80s. In 1985, it was nearly 52%; since 2004, it has been between 33% and 34% (33.7% in 2010).

Microwave usage, meanwhile, rose rapidly between 1985 and 1994 (from being used in 10.5% of main meals to 20.4%), but continued to hover between 19% and 20% until 2008. And even in the last two years, it’s only grown slightly — it’s now at about 22%.

While these trends likely reflect appliance usage saturation, they also reflect the growth of ready-to-eat take-home foods purchased in restaurants and food stores — and to some degree, the growing popularity of grilling and use of slow-cooking devices, notes East.

Use of grills grew by 42% between 1998 and 2008 (they were used for 3% of main meals in 2009), and NPD projects that their usage will grow by 11% between 2008 and 2018. Use of slow cookers grew 36% between 1998 and 2008 (used for 1% of main meals last year), and NPD projects that their usage will grow by 16% between 2008 and 2018.

Still, stovetops and microwaves will remain the dominant cooking appliances, and NPD projects that use of both devices will grow by 10% by 2018.

“While the eating-in-the-home trend may waver to some extent as the economy improves,” the proportion of meals eaten at home will continue to be high because of the cost and family togetherness advantages, says East.

Now is the time to buy a Steak-Out!

Who Moved My Cheesecake? – A Man’s Guide on How to Avoid being Dragged Kicking and Screaming into Middle Age
In 2006, as I approached the age of forty-seven, I was diagnosed with Type 2 Diabetes, Metabolic Syndrome, high blood pressure, high cholesterol, high triglycerides, being fat, and lazy. I had two choices; continue with my current lifestyle and die or change. I chose change. I’m not a doctor, although sometimes I play one for my wife. This book chronicles my strange, roller coaster path to surviving middle age and the steps I took so I could be around to watch my little girl grow up. Hopefully, It can be a wake up call for the majority of regular guys in this country like me who need a swift kick in the butt to wake up before it is too late. The truth is sometimes stranger than fiction and this book is an example. If I can help just one person make a change, then it worth although the research, time and effort.

This book is for you if:

• If you think “The Zone” is what happens to Tiger Woods at one of the four majors.
• If you think getting out of your chair during a game to find the remote is exercise.
• If you want to throw your Twinkie® at the screen when you see a commercial with Jared but you don’t want to give up the sugary goodness.
• If you think “The Glycemic Index” measures stock performance.
• If you think “Weight Watcher®” is a scale.
• If you tried to check yes for organ donation at the DMV and the person at the counter started laughing hysterically.
• If you can’t see your toes when standing up.
• If you can’t see the toilet when peeing.
• If your wife says she will love you no matter how big you get.
• If someone tells you the camera adds thirty pounds.

No matter where you are in the process of changing your life and health this book will help you simplify the process, cut through the bull and hopefully make you laugh.

Chapters include:

• Welcome to “The HoHo Brotherhood of the Baggy Sweatpants.”
• The Physical or “Doc, You want to stick your what in my what?”
• Genetics – We are what we eat and it’s not your fault!
• Diet: The four letter word or “Honey, Who moved my cheesecake?”
• The double four letter word: Exercise
• Nutritional supplements, nutriceuticals, and functional foods: the good, the fads, the ugly
• Beverages- Sports nutrition, energy drinks, and watching sports sober
• So what’s the payoff?
• “Just when I thought I was out, they pull me back in!”

More Reviews and Recommendations
Biography
Aftan has served for the last 10 years as Director of Research & Development, Purchasing and Risk Assessment for Steak-Out Franchising, Inc., a home meal replacement concept specializing in delivery of cooked-to-order steak, chicken, and seafood entrees, burgers and sandwiches, and specialty salads for 70 franchise units in the Southeastern United States.

In 2006, He was diagnosed with Type 2 Diabetes, and metabolic syndrome. In 2008, he successfully survived quadruple bypass heart surgery.

He is a member of the Research Chefs of America and The Institute of Food Technologists. Aftan has been published in over 40 articles, including three feature stories, five cover stories in Nation’s Restaurant News, and a feature article in the New York Times on Food Safety Communication. He has also presented at several of the industry’s premier conferences. Aftan was a panel member on the 2003 NRN Food Safety Roundtable; He was a speaker on Dealing with Risk in a Brave New World at MUFSO 2003 in Atlanta, Georgia. He spoke at the Foodservice Symposium 2005 on Managing the Threat of Food-borne Illness and in 2007; he spoke on Emerging Food Safety technologies. He has presented at the Food Safety Summit in Washington, D.C. In 2007, he received an award from Foodservice and Packaging Institute for Innovation in Food Safety Packaging.

Aftan has been a foodservice professional for 26 years. His career started with Grisanti, Inc. in Louisville, Kentucky where he served as General Manager of Sixth Avenue – an American Regional Cuisine restaurant that hosted the First Symposium on American Cuisine in 1982. Aftan also served as General Manager of Casa Grisanti, the only Mobil Four Star restaurant in Kentucky during the 1980’s, and helped develop the Grisanti Casual Italian Restaurant chain.

After spending over a decade working for Michael Grisanti, former President of the National Restaurant Association, Aftan was approached by John Y. Brown, the former Governor of Kentucky and President of Kentucky Fried Chicken, to help develop a rotisserie chicken concept called “Kenny Rogers Roasters” As Director of Research & Development, Aftan spearheaded menu development as the chain grew to over 350 units domestically and 50 units internationally before joining Steak-Out.

More About the Author
Editorial Reviews – Who Moved My Cheesecake?- A Man’s Guide on How to Avoid Being Dragged Kicking and Screaming into Middle Age
From the Publisher
Who Moved My Cheesecake? – A Man’s Guide on How to Avoid being Dragged Kicking and Screaming into Middle Age

In 2006, as I approached the age of forty-seven, I was diagnosed with Type 2 Diabetes, Metabolic Syndrome, high blood pressure, high cholesterol, high triglycerides, being fat, and lazy. I had two choices; continue with my current lifestyle and die or change. I chose change. I’m not a doctor, although sometimes I play one for my wife. This book chronicles my strange, roller coaster path to surviving middle age and the steps I took so I could be around to watch my little girl grow up. Hopefully, It can be a wake up call for the majority of regular guys in this country like me who need a swift kick in the butt to wake up before it is too late. The truth is sometimes stranger than fiction and this book is an example. If I can help just one person make a change, then it worth although the research, time and effort.

This book is for you if:

• If you think “The Zone” is what happens to Tiger Woods at one of the four majors.
• If you think getting out of your chair during a game to find the remote is exercise.
• If you want to throw your Twinkie® at the screen when you see a commercial with Jared but you don’t want to give up the sugary goodness.
• If you think “The Glycemic Index” measures stock performance.
• If you think “Weight Watcher®” is a scale.
• If you tried to check yes for organ donation at the DMV and the person at the counter started laughing hysterically.
• If you can’t see your toes when standing up.
• If you can’t see the toilet when peeing.
• If your wife says she will love you no matter how big you get.
• If someone tells you the camera adds thirty pounds.

No matter where you are in the process of changing your life and health this book will help you simplify the process, cut through the bull and hopefully make you laugh.

Chapters include:

• Welcome to “The HoHo Brotherhood of the Baggy Sweatpants.”
• The Physical or “Doc, You want to stick your what in my what?”
• Genetics – We are what we eat and it’s not your fault!
• Diet: The four letter word or “Honey, Who moved my cheesecake?”
• The double four letter word: Exercise
• Nutritional supplements, nutriceuticals, and functional foods: the good, the fads, the ugly
• Beverages- Sports nutrition, energy drinks, and watching sports sober
• So what’s the payoff?
• “Just when I thought I was out, they pull me back in!”

The ‘Holy Six’ Strains of E. Coli That Many Experts Fear
Source: http://www.aolnews.com/article/
Andrew Schneider Senior Public Health CorrespondentAOL News
Third of Three Parts
WASHINGTON (Sept. 28) — Many food safety experts have long called for the U.S. Department of Agriculture to control six other strains of E. coli besides the banned E. coli 0157 strain found in food.
“Not all of these Shiga toxin-producing E. coli are created equal. Some of those six are just as dangerous as E. coli 0157,” said Dr. David Acheson, former assistant commissioner for food protection at the Food and Drug Administration and the nation’s first “food safety czar.”

Escherichia coli bacteria, commonly known as E. coli, can cause food poisoning when present in large quantities.
The “holy six,” as they’re sometimes called, are the numbered E. coli strains other than 0157 that the Centers for Disease Control and Prevention found caused 70 percent of the illnesses that most frequently showed up in lab tests on sick people.
“There was no reason to pick six except that I looked at it and I said, ‘You know, it’s hard to remember more than six.’ Six is a good number, but there are still some bad actors at 7, 8, 9, 10,” Dr. Patricia Griffin, chief of the CDC’s Enteric Diseases Epidemiology Branch, told AOL News.
So the six non-O157 strains that are sickening thousands a year are E. coli O26, O103, O111, O121, O45 and O145, and those are in order of frequency, the CDC physician said.

The question most often asked by the meat industry is that if there are so many debilitating strains of E. coli, why aren’t the body counts higher.
The 30,000-plus annual illnesses and deaths that the CDC reports may be just the very tip of the iceberg that is E. coli, with the vast majority unreported or undetected. Like all other food-borne pathogen-sparked illnesses, the CDC says the actual number of cases could be 38 to 40 times the number reported.
Why?
Some people just duke it out with food poisonings, fighting the nausea, loose stools and dehydration, grabbing home remedies and over-the-counter medications. For those who seek medical care, most clinical laboratories conduct only the tests they are paid to perform, and when physicians send out stool samples for analysis, they often don’t ask for tests for specific pathogens.
“If labs don’t look for it, they won’t find it, and CDC and the rest of the public health community won’t know about it,” Griffin said, adding that only a small percentage of clinical labs — between 4 and 5 percent — will routinely look for Shiga toxins in the stool of a person with diarrhea.
But the existence of these illness-causing strains is well known, even to the USDA.Sponsored Links

Its own scientists from the agency’s Agricultural Research Service and the U.S. Meat Animal Research Center documented the non-O157 strains in 1,186 samples of beef trim imported to meet the U.S. demand for lean ground beef. The testing was done on meat from Australia, New Zealand, Uruguay and the U.S.
All the traditional food-borne bad boys were found in the samples, but in addition to the salmonella, canipvlobacter, listeria and E. coli, the scientists found 99 different strains of non-0157 Shiga.
Between 20 percent and 30 percent of the beef trim sampled was positive for non-0157, and 13 different strains or serotypes were identified, many, the scientists said, for the first time in meat

House Dems to Mrs. Obama: No, we won’t raid food stamps for your pet project
By Michelle Malkin • September 30, 2010 01:07 AM

Lots of last-minute rebukes of Team Obama on Capitol Hill to report as Congress adjourned for the midterm elections break.

The Senate gave the president the back of the hand on recess appointments. And now we learn that House Democrats rejected the First Lady’s aggressive push to fund her anti-childhood obesity/union payoff campaign by raiding the federal food stamp program.

Via Yahoo! News late tonight:

First lady Michelle Obama’s campaign for healthier school lunches has stalled in Congress after anti-hunger groups and more than 100 Democrats protested the use of food stamp dollars to pay for it.

Passage of the child nutrition bill, which would improve lunches in schools and expand feeding programs for low-income students, has been a priority for Democrats and hunger groups for years. But the groups and many members of the House switched sides when leaders proposed a vote on a Senate-passed version of the legislation that uses future funding for food stamp programs to pay for part of the $4.5 billion cost.

One hundred and six Democrats wrote House Speaker Nancy Pelosi, D-Calif., in August calling the move egregious, saying it was not a vote they would take lightly.
And Mrs. Obama won’t take no for an answer lightly, no doubt. Keep an eye on this one during the lame-duck session. What new taxes will the East Wing Big Nanny cook up to pay for her pet project?

***

Measuring 33″ long, This breed should be called the “Napoleonic” cow. Although probably very tasty, it probably has a real attitude and inferiority complex. Instead of mooing, it responds to Humans by saying, “what are looking at? You gotta a problem? Take a picture it lasts longer!”

LONDON
A minuscule cow with a taste for contemporary music has been named the world’s smallest by the Guinness World Records book.

Pea-sized frog discovered in Borneo England: Raising cows in the city Mysterious ‘bearded antelope’ photographed in the wild Guinness says the sheep-sized bovine from the West Yorkshire region of northern England measures roughly 33 inches (84 centimeters) from hind to foot.

The 11-year-old cow is named Swallow and her owner, Caroline Ryder, said she would spend Thursday either grazing with her herd or listening to BBC radio in her cowshed.

Swallow is a Dexter cow, an Irish breed known for its diminutive stature, but is small even by Dexter standards.

She already has nine regular-sized calves and is pregnant with her 10th. Guinness said her youngest calf has already grown larger than she is.

Guinness World Records 2011 was published Thursday in the U.K.

Looks like skirt or flank steak, If so, I would avoid mexican restaurants in the area around where the VMA’s were held. My question is where was the USDA, according to the new food safety bill, I think an inspector needed to be in the room when she dressed. I guarantee the dress was not being held in the safe temperature zone. I also guarantee the prep surface is not sanitary. Also, Where is the mandatory nutritional information mandated by the Health care bill posted. Best of all, as gross as it looked, it pissed off PETA and vegans.