text:
udp-sender man page

udp-sender — broadcast file on a LAN

udp-sender [--file file] [--full-duplex] [--half-duplex] [--pipe pipe] [--portbase portbase] [--blocksize size] [--interface net-interface] [--mcast-data-address data-mcast-address] [--mcast-rdv-address mcast-rdv-address] [--max-bitrate bitrate] [--pointopoint] [--async] [--log file] [--min-slice-size min] [--max-slice-size max] [--slice-size] [--ttl time-to-live] [--fec stripesxredundancy/stripesize] [--print-seed] [--rexmit-hello-interval interval] [--autostart autostart] [--broadcast] [--min-receivers receivers] [--min-wait sec] [--max-wait sec] [--nokbd] [--retries-until-drop n] [--bw-period n] [--rate-governor module.so:key1=value1,key2=value2] [--stat-period n] [--print-uncompressed-position flag]

"Udp-sender" is used to broadcast a file (for instance a disk image) to multiple "udp-receivers" on the local LAN. In order to do this, it uses Ethernet multicast or broadcast, so that all receivers profit from the same physical datastream. Thus, sending to 10 destinations does not take more time than it would take to send just 2.

Basic options

--file file
Reads data to be transmitted from file. If this parameter is not supplied, data to be transmitted is read from stdin instead.
--pipe command
Sends data through pipe before transmitting it. This is useful for compressing/decompressing it, or for stripping out unused blocks. The command gets a direct handle on the input file or device, and thus may seek inside it, if needed. "Udpcast" itself also keeps a handle on the file, which is used for an informal progress display. The command's stdout is a pipe to udpcast.
--autostart n
Starts transmission after n retransmissions of hello packet, without waiting for a key stroke. Useful for unattended operation, where udp-sender is started from a cron-job for a broadcast/multicast at a scheduled time.

Networking options

The following networking options should be supplied both on the sender and the receivers:

--portbase portbase
Default ports to use for udpcast. Two ports are used: portbase and portbase+1 . Thus, Portbase must be even. Default is 9000. The same portbase must be specified for both "udp-sender" and "udp-receiver".
--interface interface
Network interface used to send out the data. Default is "eth0"
--ttl time to live
Sets the time-to-live parameter for the multicast packets. Should theoretically allow to use UDPCast beyond the local network, but not tested for lack of a multicast router.
--mcast-rdv-address address
Uses a non-standard multicast address for the control (rendez-vous) connection. This address is used by the sender and receivers to "find" each other. This is not the address that is used to transfer the actual data.

By default "mcast-rdv-address" is the Ethernet broadcast address if "ttl" is 1, and otherwise. This setting should not be used except in very special situations, such as when cannot be used for policy reasons.

The following networking options should be supplied only on the sender:

--mcast-data-address address
Uses the given address for multicasting the data. If not specified, the program will automatically derive a multicast address from its own IP (by keeping the last 27 bits of the IP and then prepending 232).
Point-to-point mode. Only a single receiver is allowed, but the data will be directly send to this receiver (in unicast mode), rather than multicast/broadcast all over the place. If no async mode is chosen, and there happens to be only one receiver, point-to-point is activated automatically.
Don't use point-to-point, even if there is only one single receiver.
Use this option if you use a full-duplex network. T-base-10 or 100 is full duplex if equipped with a switch. Hub based networks, or T-base-2 networks (coaxial cable) are only half-duplex and you should not use this option with these networks, or else you may experience a 10% performance hit.

N.B. On high-latency WAN links, the full-duplex option can lead to substantial performance improvements, because it allows udp-sender to send more data while it is still waiting for the previous batch to get acknowledged.
Use half duplex mode (needed for Hub based or T-base-2 networks). This is the default behavior in this version of udpcast.
Use Ethernet broadcast, rather than multicast. Useful if you have Ethernet cards which don't support multicast.

By default, "udpcast" uses multicast. This allows sending the data only to those receivers that requested it. Ethernet cards of machines which don't participate in the transmission automatically block out the packets at the hardware level. Moreover, network switches are able to selectively transmit the packets only to those network ports to which receivers are connected. Both features thus allow a much more efficient operation than broadcast. This option should only be supplied on the sender.
-b blocksize
Choses the packet size. Default (and also maximum) is 1456.

Unidirectional mode (without return channel)

The options described below are useful in situations where no "return channel" is available, or where such a channel is impractical due to high latency. In an unidirectional setup (i.e. without return channel), the sender only sends data but doesn't expect any reply from the receiver.

Unidirectional options must be used together, or else the transfer will not work correctly. You may for example use the following command line:

"udp-sender --async --max-bitrate 10m --fec 8x8"

Asynchronous mode. Do not request confirmations from the receiver. Best used together with forward error correction and bandwidth limitation, or else the receiver will abort the reception as soon as it misses a packet. When the receiver aborts the reception in such a way, it will print a list of packets lost in the slice causing the problem. You can use this list to tune the forward error correction parameters.
--max-bitrate bitrate
Limits bandwidth used by udpcast. Useful in asynchronous mode, or else the sender may send too fast for the switch and/or receiver to keep up. Bitrate may be expressed in bits per second (--bitrate 5000000), kilobits per second ("--bitrate 5000k") or megabits per second ("--bitrate 5m"). This is the raw bitrate, including packet headers, forward error correction, retransmissions, etc. Actual payload bitrate will be lower.
--fec interleave"x"redundancy"/"stripesize
Enables forward error correction. The goal of forward error correction is to transmit redundant data, in order to make up for packets lost in transit. Indeed, in unidirectional mode, the receivers have no way of requesting retransmission of lost packets, thus the only way to address packet loss is to include redundant information to begin with. The algorithm is designed in such a way that if r redundant packets are transmitted, that those can be used to compensate for the loss of any r packets in the same FEC group (stripe).

In order to increase robustness of the FEC algorithm against burst packet losses, each slice is divided in interleave stripes. Each stripe has stripesize blocks (if not specified, stripesize is calculated by diving slice-size by interleave). For each stripe, redundancy FEC packets are added. Stripes are organized in such a fashion that consecutive packets belong to different stripes. This way, we ensure that burst losses affect different stripes, rather than using all FEC packets of a single stripe. Example: "--fec 8x8/128"
--rate-governor module.so:key1=value1,key2=value2
Applies a dynamically loadable rate governor. module.so is the name of the preloadable module, which is followed by a number of property assignments (key1=value1). The rate governor controls the transmission rate according to various criteria, such as congestion information received from a routing or encapsulating device. See comments in "/usr/include/udpcast/rateGovernor.h" and example in "examples/rateGovernor" for more details
--rexmit-hello-interval timeout
If set, rebroadcasts the HELLO packet used for initiating the casting each timeout milliseconds.

This option is useful together with asyc mode, because with async mode the receiver won't send a connection request to the sender (and hence won't get a connection reply). In async mode, the receivers get all needed information from the hello packet instead, and are thus particularly dependant on the reception of this packet, makeing retransmission useful.

This option is also useful on networks where packet loss is so high that even with connection requests, sender and receiver would not find each other otherwise.
--retries-until-drop retries
How many time to send a REQACK until dropping a receiver. Lower retrycounts make "udp-sender" faster to react to crashed receivers, but they also increase the probability of false alerts (dropping receivers that are not actually crashed, but merely slow to respond for whatever reason)
Allows receivers to join an ongoing transmission mid through

Keyboardless mode

The options below help to run a sender in unattended mode.

--min-receivers n
Automatically start as soon as a minimal number of receivers have connected.
--min-wait t
Even when the necessary amount of receivers do have connected, still wait until t seconds since first receiver connection have passed.
--max-wait t
When not enough receivers have connected (but at least one), start anyways when t seconds since first receiver connection have pased.
Do not read start signal from keyboard, and do not display any message telling the user to press any key to start.
--start-timeout sec
sender aborts at start if it doesn't see a receiver within this many seconds. Furthermore, transmission of data needs to start within this delay. Once transmission is started, the timeout no longer applies.
Do not exit when done, but instead wait for the next batch of receivers. If this option is given twice, udp-sender puts itself into the background, closes its standard file descriptors, and acts as a real daemon.
--pid-file file
Allow to specify a pid file. If given together with "--daemon-mode", udp-sender will write its pid into this file. If given together with "--kill", the process with the given pid will be killed.
Shuts down the udp-sender identified by the pid file (which also must be specified). Kill does not interrupt an ongoing transmission, but instead waits until it is finished.

"udp-sender -f zozo --min-receivers 5 --min-wait 20 --max-wait 80"

If one receiver connects at 18h00.00, and 4 more within the next 5 minutes, start at 18h00.20. (5 receivers connected, but min-wait not yet pased)
If one receiver connects at 18h00.00, and 3 more within the next 5 minutes, then a last one at 18h00.25, start right after.
If one receiver connects at 18h00.00, then 3 more within the next 15 minutes, then no one, start at 18h01.20. (not enough receivers, but we start anyways after max-wait).

Logging and statistics options

The options instruct "udp-sender" to log some additional statistics to a file:

--stat-period seconds
Every so much milliseconds, print some statistics to stderr: how much bytes sent so far log, position in uncompressed file (if applicable), retransmit count... By default, this is printed every half second.
--print-uncompressed-position flag

By default, udp-sender only prints the position in uncompressed file if the 2 following conditions are met:

Input is piped via a compressor ("-p " option).
The primary input is seekable (file or device)

With the "--print-uncompressed-position", options, you can change this behavior:

If flag is 0, uncompressed position will never be printed, even if above conditions are met
If flag is 1, uncompressed position will always be printed, even if above conditions are not met
--log file
Logs some stuff into file.
Do not display progress statistics.
--bw-period seconds
Every so much seconds, log instantenous bandwidth seen during that period. Note: this is different from the bandwidth displayed to stderr of the receiver, which is the average since start of transmission.

Tuning options (sender)

The following tuning options are all about slice size. Udpcast groups its data in slices, which are a series of blocks (UDP packets). These groups are relevant for

data retransmission: after each slice, the server asks the receivers whether they have received all blocks, and if needed retransmits what has been missing
forward error correction: each slice has its set of data blocks, and matching FEC blocks.
--min-slice-size size
minimum slice size (expressed in blocks). Default is 16. When dynamically adjusting slice size (only in non-duplex mode), never use smaller slices than this. Ignored in duplex mode (default).
--max-slice-size size
maximum slice size (expressed in blocks). Default is 1024. When dynamically adjusting slice size (only in non-duplex mode), never use larger slices than this. Ignored in duplex mode (default).
--default-slice-size size
Slice size used (starting slice size in half-duplex mode).
--rehello-offset offs
in streaming mode, how many packets before end of slice the hello packet will be transferred (default 50). Chose larger values if you notice that receivers are excessively slow to pick up running transmission

Tuning the forward error correction

There are three parameters on which to act:

This influences how much extra packets are included per stripe. The higher this is, the more redundancy there is, which means that the transmission becomes more robust against loss. However, CPU time necessary is also proportional to redundancy (a factor to consider on slow PC's), and of course, a higher redundancy augments the amount of data to be transmitted.
This influences among how many stripes the data is divided. Higher interleave improves robustness against burst loss (for example, 64 packets in a row...). It doesn't increase robustness against randomly spread packet loss. Note: interleave bigger than 8 will force a smaller stripesize, due to the fact that slicesize is limited to 1024.
How many data blocks there are in a stripe. Due to the algorithm used, this cannot be more than 128. Reducing stripe size is an indirect way of augmenting (relative) redundancy, without incurring the CPU penalty of larger (absolute) redundancy. However, a larger absolute redundancy is still preferable over a smaller stripesize, because it improves robustness against clustered losses. For instance, if 8/128 is preferable over 4/64, because with 8/128 the 8 FEC packets can be used to compensate for the loss of any of the 128 data packets, whereas with 4/64, each group of 4 FEC packets can only be used against its own set of 64 data packets. If for instance the first 8 packets were lost, they would be recoverable with 8/128, but not with 4/64.

Considering these, change parameters as follows:

If you observe long stretches of lost packets, increase interleave
If you observe that transfer is slowed down by CPU saturation, decrease redundancy and stripesize proportionnally.
If you observe big variations in packet loss rate, increase redundancy and stripesize proportionnally.
If you just observe high loss, but not necessarily clustered in any special way, increase redundancy or decrease stripesize
Be aware that network equipment or the receiver may be dropping packets because of a bandwidth which is too high. Try limiting it using "max-bitrate"
The receiver may also be dropping packets because it cannot write the data to disk fast enough. Use hdparm to optimize disk access on the receiver. Try playing with the settings in "/proc/sys/net/core/rmem_default" and "/proc/sys/net/core/rmem_max", i.e. setting them to a higher value.

See Also

Alain Knaff

February 5, 2016 current Udpcast


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vfs_aio_fork man page

vfs_aio_fork — implement async I/O in Samba vfs

vfs objects = aio_fork

This VFS module is part of the samba(7) suite.

The aio_fork VFS module enables async I/O for Samba on platforms where the system level Posix AIO interface is insufficient. Posix AIO can suffer from severe limitations. For example, on some Linux versions the real-time signals that it uses are broken under heavy load. Other systems only allow AIO when special kernel modules are loaded or only allow a certain system-wide amount of async requests being scheduled. Systems based on glibc (most Linux systems) only allow a single outstanding request per file descriptor.

To work around all these limitations, the aio_fork module was written. It uses forked helper processes instead of the internal Posix AIO interface to create asynchronousity for read and write calls. It has no parameters, it will create helper processes when async requests come in as needed. Idle helper processes will be removed every 30 seconds.

This module is stackable.

Straight forward use:

path = /data/ice
vfs objects = aio_fork

This man page is correct for version 4.0.0 of the Samba suite.

The original Samba software and related utilities were created by Andrew Tridgell. Samba is now developed by the Samba Team as an Open Source project similar to the way the Linux kernel is developed.

01/12/2017 Samba 4.6 System Administration tools

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text:
Login|Contact See Demo
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Having Marketo means building more campaigns and better ones, and it means creating better, faster, easier and more timely reporting. With Marketo, we are discovering new efficiencies and figuring out a way to do it faster and easier and better every day. Next, I’m going to use Marketo to rule the world. I figure there’s got to be a way.

avoka photo of sarah samplonius directrice principale publicit mondiale et num rique Sarah Samplonius
Senior Manager, Global Advertising and Digital

  • Gained efficiencies to reduce administration and reporting activities by 70%
  • A/B testing optimizes messaging to highest impact
  • Opportunity Influencer Analyzer helps maximize campaigns results

Avoka is one of the world’s leading customer experience management companies, specializing in multi-channel customer transactions. Prior to Marketo, Avoka’s marketing process was extremely manual. Reporting was done on spreadsheets and data had to be pulled from multiple platforms, making the process cumbersome. It often took days just to complete required reporting, and by then, results often weren’t timely enough to allow the company to make strategic adjustments to marketing programs. Creating and running campaigns, too, was inefficient and time-consuming. Avoka recognized the need for a fully integrated and automated solution to enable streamlined campaign management. Sarah Samplonius, Avoka’s Senior Manager of Global Advertising and Digital, led Avoka through a thorough search for a new solution. “I’ve used lots of external platforms as well as some homegrown ones. A lot of them can do some things very well, but not everything and a lot of the time not even that many things. They might have a capability we need, but it’s slow or the solution is complex and not user-friendly, which is frustrating. We chose Marketo because it does all the things we need really well and it’s scalable to meet our global needs,” explains Samplonius.

Avoka was able to implement Marketo and be fully operational within a month to create targeted, relevant campaigns. With Marketo, reporting is done automatically, so Avoka’s marketing group can focus its resources on building smarter campaigns. Marketo’s Opportunity Influencer Analyzer provides a clear picture of how each activity has impacted a particular opportunity, enabling Avoka to maximize marketing activities to best drive revenue. Avoka also leverages Marketo to run A/B testing on subject lines to determine which words trigger a response in their target audience. Marketo also gives Avoka full visibility into regional teams to identify where opportunities might be missed and to ensure that the global businesses are functioning as a unified organization.

With Marketo, Avoka can leverage their marketing spend to its highest and best use. “As a start-up, we don’t have a lot of extra resources and we’re all doing ten jobs. The biggest change with Marketo is that we can point to things and say, ‘this is not working; we have to stop wasting our time doing that.’ We’re able to focus and put the money and the resources on what works,” says Samplonius. Marketo has also enabled Avoka’s marketing team to educate sales on the influence of marketing. With Marketo Sales Insight, sales can easily see where prospects and leads are in the pipeline and what they have received from marketing to have relevant, timely contact that drive those prospects to close.

The efficiencies Avoka has gained with Marketo have also been a major win. Avoka had been manually changing the status of a lead when a contact left a company, which meant someone had to follow a series of steps for every undeliverable email. With Marketo, Avoka quickly built a smart campaign for this. Email addresses that are undeliverable are simply added to the list and everything else is done automatically. Avoka estimates that Marketo has created efficiencies equal to a 70% reduction in the time devoted to administrating and reporting on marketing activities. Going forward, Avoka is looking to Marketo’s LaunchPoint partners for additions, such as data enrichment tools.


text:
J. V. Stalin

Order of the Day

October 23, 1944

Source : Works, Vol. 15
Publisher : Red Star Press Ltd., London, 1984
Transcription/HTML Markup : Salil Sen for MIA, 2009
Public Domain : Marxists Internet Archive (2009). You may freely copy, distribute, display and perform this work; as well as make derivative and commercial works. Please credit "Marxists Internet Archive" as your source.

Order of the Day, addressed to Army-General Chernyakhovsky, announces that troops of the Third Byelorussian Front, having launched an offensive, supported by massed artillery and aircraft, have broken through the permanent, deeply echeloned German defences covering the frontier of East Prussia and invaded East Prussia to a depth of 30 kilometres along a front of 140 kilometres. In the course of the offensive, troops of this front captured the powerful strongpoints of the enemy defence Schirwindt, Naumietsis, (Wladislavow), Willuhnen, Virbalis (Verzhobolovo), Kibartai (Kibarty), Eydtkuhnen, Stallupoenen, Milluhnen, Walterkehmen, Pillu-poenen, Wysztnyec, Mehlkehmen, Rominten, Gross Rominten, Vizhayny, Schitkehmen, Przerosl, Goldap, Filipow and Suvalki, as well as some 900 other populated places, of which more than 400 are on the territory of East Prussia.

The Order mentions 133 commanders of troops, artillerymen, tankmen, airmen, sappers and signallers whose units and formations have distinguished themselves.

A salute of 20 salvoes was fired from 224 Moscow guns.


text:
Quick Links

Grad and Postdoc Info: Programs & Courses

Thu, 2015-07-30 11:38

Graduate & Postdoctoral Studies program and course information is available on the 2015-16 eCalendar! Browse through your faculty or school's grad section to see what's offered, or search all programs and courses to find yours!

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Last chance to register for Leading Effective Discussions: Facilitation Skills for Graduate Students Workshop

Tue, 2015-05-05 10:00 - 22:30
Brown Student Services : 3600 rue McTavish Montreal Quebec Canada , H3A 0G3

A few spots still open!  Improve your communication, facilitation and leadership skills with this practical and participatory workshop.

Source Site: /firstyear

Congratulations ISS GSPC Photo Event Contest Winners 2015

Tue, 2015-04-14 11:09

The ISS Training Program would like to congratulate the winners of the NSERC CREATE – ISS Winter Networking Event 2015 Photo contest, held at Thompson House on March 19th after the very successful Sensors, From Lab to Life speaker sessions.

Category 1: Research Project

First Prize: Paresa Modarres, Biomedical Engineering, McGill University

Second Prize: Tahereh Ahmadi Tameh, Electrical Engineering, Polytechnique

Source Site: /miam

Summer 2015 courses & offerings now available

Fri, 2015-01-30 11:10

The 2015 Summer Studies eCalendar lists courses—including special, exchange, and field courses—available during the summer term. Make the most of the summer season to catch up on program requirements, learn a new subject, or just enjoy time on McGill's beautiful campuses!

Source Site: /es

Policy Update: GPS University Regulations & Resources

Tue, 2014-08-19 12:57

The Failure Policy for Graduate & Postdoctoral Studies has been updated. GPS students, find out how these changes may affect you.

Source Site: /es

2014-15 GPS eCalendar now live at mcgill.ca/study

Wed, 2014-08-13 15:12

Graduate & Postdoctoral Studies program, course, and university information is now online; check out the 2014-15 eCalendar and browse to your faculty or school to find out what's offered!

Source Site: /es

Exploring Non-Peer Reviewed Publishing Options: Publishing in the New Sections of MJE

Wed, 2014-03-26 12:00 - 13:00
Education Building : Room 233, 3700 rue McTavish Montreal Quebec Canada , H3A 1Y2

Are you feeling the pressure to publish?

The McGill Journal of Education (MJE) would like to invite Faculty of Education graduate students and faculty members to an information session on:

Exploring Non-Peer Reviewed Publishing Options: Publishing in the New Sections of MJE

In this session, you will:

• Learn about the importance of non-peer review publishing

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AHCS Graduate Orientation

Thu, 2013-08-29 14:30 - 16:00
Arts Building : W-220, 853 rue Sherbrooke Ouest Montreal Quebec Canada , H3A 0G5
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McGill Postdoctoral fellow wins the Étudiants-chercheurs étoiles award and discusses his study in "The Academic Minute" podcast

Thu, 2013-05-02 10:40

Graduate and Postdoctoral Studies is pleased to congratulate Dr. Jean-Philippe Lessard, an ecologist and postdoctoral fellow at the Quebec Centre for Biodiversity Science at McGill University, who has been selected as the April 2013 winner of an Étudiants-chercheurs étoiles award, from the Fonds Nature et Technologies of the Government of Quebec. Dr. Lessard has also been featured in the "Academic Minute" podcast for his work building a new map of the world’s zoogeographic regions.

Source Site: /gps

Graduate student represents McGill at "Votre soutenance en 180 secondes."

Tue, 2013-04-30 12:39

Great work! We are very pleased to have Master's student Audrey Yank, from the department of Bioresource Engineering, receiving special recognition from the jury at "Votre Soutenance en 180 secondes" hosted by L’Association francophone pour le savoir (Acfas). Acfas is a non-profit organization that contributes to the growth of science in Quebec and within the francophone community.

Watch Ms.

Source Site: /gps


text:
K-Coast Partners Bring Billabong To OC

OCEAN CITY – The 78th Street K-Coast store saw a facelift of sorts recently, as the resort surf shop transformed into the new Billabong store. But while some changes have been made, the store remains locally owned and operated for the most part, with the same two surfers who opened the original store 18 years ago at the helm.

Mark Pugh and Chris Shanahan have been selling clothes, boards, surf gear and more out of the 78th Street store since 1990 when K-Coast opened. The success of the store resulted in the opening of a new, expansive, surf shop on 35th Street, leaving two K-Coast Surf Shops in town.

“This store really slowed down. We wanted to do something here, but something that wasn’t competing with K-Coast,” said Pugh of the 78th Street store. “We started the ball rolling on this in the fall of 2006 when Billabong approached us about the possibility.”

Pugh explained Billabong generally opens two types of stores, partnership stores and corporate stores. Pugh and Shananhan opted to partner with Billabong, opening a store in place of the original K-Coast, in an effort to provide something new to the town.

“This gives us the opportunity to offer stuff that basically wasn’t available in town. We felt it doesn’t compete against ourselves or other surf shops,” said Pugh.

Billabong’s massive inventory is beyond what Pugh and Shanahan could display at the downtown K-Coast. While the store is expansive and Billabong is a featured brand, there is still not enough space to feature the lines, as well as competing company’s lines, explained Pugh.

“It’s enabled us to give space to the lines we couldn’t give space to at K-Coast,” he said.

Pugh noted that the same goes for most of the surf shops in town, which couldn’t possibly present the entire Billabong inventory, specifically all of the clothing. As a result, Pugh deems the store a complement to the other surf shops in town rather than a competitor, with the store focusing solely on clothing and accessories.

According to Pugh, 85 percent of the merchandise available are Billabong family products, which include Billabong, Element, Nixon, Von Zipper and Custom Sandals. The other 15 percent of the store features “non-competing” products. For example, Electric Sunglasses are available. While they are not a part of the Billabong family, they feature a different style in eye wear than Von Zipper, which is traditionally more fashion oriented. Reef and Rainbow sandals are other non-competing products featured.

The first floor of the store is dedicated to women and girls’ clothing, shoes and accessories, with the second story featuring men and boys’ lines.

“We really have limited room for kids lines at the downtown store – even though it’s a big store we don’t have unlimited space,” said Pugh, who was excited to have the opportunity to expand the availability of kids clothing.

Some Billabong lines, not available at the downtown K-Coast, will be featured only at the Billabong store. The Honolua men’s line is geared toward the 30-and-over crowd, a line that Pugh and Shanahan now have the room to sell.

Hard goods will remain a focus of the downtown K-Coast and will not be featured at all in the Billabong store, making the store slightly different than the area surf shops.

“We will have wax and leashes, that sort of thing, but more as a convenience to the people at the north end of town,” said Pugh.

For Billabong, the chance to bring more of their merchandise to the resort was a great opportunity.

“They felt they weren’t getting enough exposure to the public with their vast line,” explained Pugh.

Although Billabong, which is featured in most of the surf shops around town, will have a specific store now for their products, Pugh doesn’t feel it will serve as competition to the other Billabong accounts, including K-Coast.

“They’re definitely not out to compete against their own accounts. In the long run, it helps them,” said Pugh.

Although the store has transformed from the locally known K-Coast to internationally known Billabong, the ownership and operation is still predominantly local.

“It’s the same ownership and its basically the same, but being partners with Billabong offers us a lot – from access to their advertising and art departments to their IT people,” said Pugh. “It’s operated just like its part of their retail division, even though it’s individually owned. There’s a little more leeway however, we adjust how we need it to the local area.”

The store debuted on Memorial Day weekend and so far customers have not been disappointed, said Pugh.

“It seems like every customer that comes in, they don’t leave empty handed,” Pugh said.

Pugh attributes the success so far to the variety and comfort of the store.

“Some people are intimidated in surf shops, but you can come in here and feel totally comfortable,” he said.


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3. Regulators Approve Changes for New Mississippi Casinos -

JACKSON, Miss. (AP) – Mississippi Gaming Commission has approved a new rule that would require new casinos to be sturdier and with larger gambling space larger and restaurants and hotels.

4. Mississippi Casino Regulations Could be Game Changer -

JACKSON, Miss. (AP) — Mississippi regulators want new casinos to be sturdier and gambling space larger with better restaurants and hotels.

The Sun Herald reports that the Mississippi Gaming Commission is accepting written comments on the new regulations. Commission executive director Allen Godfrey said depending on the comments, regulators could vote on the changes in March.

5. Archived Article: Memos - The Tennessee Human Rights Commission named officers for the next year: Dr The Tennessee Human Rights Commission named officers for the next year: Dr. Benjamin Hooks, chairman; the Rev. John Gilmore, vice chair for West Tennessee; Brad Hodge, vice c...


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Over Arm Throw Using a Vertical Frame

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Faithfull 580/4 Lightweight Scratch Brush - 4 Row

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Bahrain Arrests a Terrorist Cell Trained by Iran

Bahrain Arrests a Terrorist Cell Trained by Iran

Bahrain’s authorities said they have detained five members of a terrorist cell linked to Iran’s Revolutionary Guard Corps and the so-called Iraqi Hezbollah.

Security forces said that the suspects had received intensive military training in making bombs and carrying out terrorist activities at the camps of IRGC and Iraqi Hezbollah.

Bahraini Security Forces captured the terrorist network two weeks ago in a preemptive strike.

A source at the Ministry of Interior confirmed to Asharq Al-Awsat newspaper the news that the cell is linked to people in Iran and the suspects arrested in Bahrain.

“A secret terrorist plot aided by the so-called Iranian Revolutionary Guard and the Hezbollah terrorist organization was foiled,” said the ministry.

“It targeted the security of the kingdom of Bahrain by plotting to carry out a series of dangerous bombings,” it added.

The ministry announced that its security forces had collected items suspected to be explosives and moved them to a safe location, away from the residential area where they were being stored.

The security forces discovered a number of weapons, communication devices and equipment used in detonating bombs. The police also seized daggers, knives covered with polyurethane bags and various currencies.

Investigations and testimonies of the five members of the cell revealed a series of important security information.

The five members are:

Mohammed Abduljalil Mahdi Jassim Abdullah (28, a private company employee) received military training in Iran that included the use of pistol and automatic weapons, such as Kalashnikov and PKG. He also received training in bomb-making and assembly and in the use of explosives such as TNT and C4. Ali Ahmed al-Musawi, living in Iran, coordinated the training and provided Mohammed with logistical support.

The investigations revealed that when Mohammed returned to Bahrain, he decided with others to use a car repair workshop in Hamad Town to store bomb-making materials and weapons. The group built a hidden room to conceal the contraband. In addition to the weapons and explosives training he received abroad in 2013, the suspect also watched films of bombings conducted by the Hezbollah brigades in Iraq.

Mahmood Jassim Marhoon Mohammed Marhoom (26, a private company employee) received military training in Iran by the Iranian Revolutionary Guard and in Iraq by the Hezbollah brigades.

Jassim Mansoor Jassim Shamloh (25, a private company employee) confessed receiving batteries from the first suspect to be used in bomb-making and remote control devices. He hid the items in his father’s home in Hamad Town until the first suspect asked for them.

Ahmed Mohammed Ali Yousif, 23, confessed providing assistance to the third suspect by transferring the batteries, remote controls and wires for making bombs to his flat with full knowledge of their nature and purpose.

Khalil Hassan Khalil Ibrahim Saeed (20, a student) received a number of batteries and remote controlled bomb detonators from the first suspect who asked him to hide them at his home. He had full knowledge of the nature and purpose of the items.

The Interior Ministry’s counterterrorism investigations continue as part of the ongoing national security operations. The ministry called any citizen who has information about suspicious activity to inform the authorities.

Iran slams Bahrain’s Shia opposition ban

Iran has criticized as “unconstructive” a Bahraini court’s decision to dissolve and seize the funds of the country’s main Shia opposition group, calling the Shia citizens to hold arms against Bahraini regime.

Al-Wefaq party was shut down last month under an emergency court order after the Justice Ministry accused it of undermining the state, spreading sectarianism, and having connections to “terrorist” activities.

“Such actions by the Bahraini government prove that they don’t seek to resolve the existing crises,” Iran’s foreign ministry spokesman Bahram Ghasemi said in a statement late on Sunday.

Bahrain has long accused Iran of fomenting unrest among the island’s Shia civilians, as Iran has always backed opposition movements in Bahrain and called for demonstrations against current Bahraini regime.

Iran also backs Shia groups that spread violence and unrest in the area, such as Houthi militia in Yemen and Hezbollah in Lebanon.

“Surely they know that the aggression against Ayatollah Sheikh Isa Qassem is a red line… that will leave no option for the people but to resort to armed resistance,” said Qassem Suleimani, head of the elite Revolutionary Guards’ overseas operations arm, the Quds Force.


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Teaching Current Events

A MiddleWeb Blog

by Jody Passanisi & Shara Peters

As social studies teachers, we are responsible for ensuring that our students have proper exposure to current events. However, let’s be realistic: we have a curriculum to teach. And there is already not enough time to teach it. And we are held to that curriculum by administrators, state standards, standardized testing, and — last but not least — our own desire to do justice to our subject.

Obviously, sometimes current events need to be addressed in class, especially if they relate directly to the curriculum, or if they relate to a catastrophe that needs to be addressed for the emotional well-being of the students. These things must be addressed on an informal basis, but we try to bring current events in as a formal assignment as well.

So, our framing question for this blog post is: What are some techniques social studies teachers use to incorporate current events into their classrooms?

Blending the past and present

Some might argue that talking about the past has lesser value if it is not in some way tied to, and made relevant by, the present. It has taken some trial and error for us to come up with a way to address the present in a class about the past, but we have made an attempt to formally incorporate current events on a semi-regular basis.

Our solution to this has been an assignment that has four components. To prevent this assignment from taking away from our class time, it is completed at home (we just make sure to lighten our usual homework load during this time). This assignment is designed for our 8th grade students, but can be broken down and adjusted for younger grades.

Part One: Article Choice and Synopsis (All grades*)

Media Signpost Showing Internet Television Newspapers MagazinesIn this first part of the assignment, students write a paragraph that establishes basic comprehension of the event or situation of the students’ choosing. We provide them with a list of pre-approved news sources, making sure that these sources cover multiple perspectives on the political spectrum. They then choose an article and write a simple summary of the event they chose. Though this may seem like a low-level task for older students, it is often a good opportunity to identify misconceptions they have regarding frequently complicated situations.

Depending on your students, it may be prudent to create parameters for the type of event the students choose. One difficulty we often ran into with this assignment was students choosing an event that wasn’t really discussion worthy. For example, students are often drawn to articles about sports. While some articles about sports can be very meaningful, especially those about walk-outs, concussions, ethical behaviors, etc., if a student chooses an article that focuses on simple score reporting, there isn’t much substance there to delve into.

*These are just suggestions for grade level and developmental  appropriateness: you know your classroom and students best.

Part Two: Different Perspectives (Fourth grade and up)

Our goal for Part Two is for the students to realize that people can have different opinions about events. They are asked to first write about their own opinions about the event– do they think it’s good? bad? fair? ethical? In the middle grades, students are just beginning to realize that they can have different opinions than others. This part of the assignment encourages evaluation and the exploration of their own feelings and opinions.

Tablet PC and smartphone with business newsAfter they identify their own opinions, students are prompted to discuss this event with another member of their family that is older than they are. They explain the event to their parent, older sibling, or other family member, and then ask them what they think about it. They then report about their family member’s opinion. Family members are encouraged to read the students’ accounts of their opinions, as reporting the opinions of others is a skill that takes some practice to develop.

We are always looking for a way to bring the conversations and content of the classroom home. This assignment has the students collaborate together with the people closest to them. This kind of bridging can be beneficial for teachers, students, and families. It also helps the critical thinking and evaluative aspect of the assignment; students may begin a discussion with their families about differing opinions on the same topic.

Part 3: Bias Identification (Sixth grade and up)

An overarching goal of our eighth grade curriculum is for students to be able to discern the bias of a source. While this may be more challenging for sixth graders, it can be scaffolded in such a way that teachers can attempt to do this earlier than eighth grade.

After identifying their own opinions and discussing their parents’ opinions, we ask students in Part Three to examine what the opinion of the writer of the article might have been. This skill is a challenging one to develop just for this activity, and may require some prior scaffolding — though it is the kind of critical thinking that the 21st century classroom will require, and is worth the time investment.

Some ways we teach students to discern bias are to examine the adjectives that stand out — what kind of story are those adjectives telling? Are they positive or negative? Does the article tell both sides of a story equally? Which side gets more attention? Where is the article from and does that site have a usual bias? Did the author persuade you in some way? These kinds of questions can help prompt students to be more aware that everything they read will have some kind of perspective — both history texts and articles written about current events.

Part 4: Connection to a Course Theme (Eighth grade)

Connecting the current events to the study of history in the classroom can help bridge that gap between study and reality, between the present and the past. Each of our individual units contains an enduring understanding (Understanding by Design), but our whole curriculum is connected by three course themes:

  • news-frontpageThe United States maintains a balance between opposing groups/process.
  • The idea of America has been associated with the ideals of freedom, equality, and opportunity; the ideals do not always reflect reality.
  • The use, disuse, and misuse of new technologies are crucial in shaping the events in a country’s history.

In Part Four, students are instructed to choose one of the class themes listed above and connect it to the current event they studied. This is a challenging request, and is hard for children who struggle with abstract thinking, so this portion of the assignment is assessed in a differentiated manner. Students naturally bring up examples of content from class when connecting their event to a course theme, but that is not a requirement of the assignment. The point of this is not to further assess their understanding of, say, the Revolutionary War, but is instead to see how they have incorporated course themes into the way they look at the world.

Timing the assignment

We scaffolded this assignment so that by the end of the year students were writing all four parts of the assignment; the first parts can be done at the beginning of the year, and by the end of the year students will have the skills and ability to be able to reflect on parts three and four. We often allowed two weeks for this assignment, which is enough time for the students to find an appropriate article and discuss it with a family member. Scheduling is always complicated so the more time that is allotted, the more likely the conversation between the students and family member will be meaningful.

Here is the version of the assignment that our eighth graders see at the beginning of the year:

By the end of the year, the assignment looks like this:

History-Blog-0623-Image2This assignment is always a work in progress, and we welcome your suggestions. Please share any ideas you have in the comments. Even more, we want to know: how do you formally incorporate current events into your classroom practice?

Jody & Shara

Jody Passanisi is an eighth grade U.S. History teacher in Los Angeles and the author of History Class Revisited. She earned her teaching credential and an M.S. in education from Mount St. Mary’s College and an M.A. in religious studies from the Graduate Theological Union. Shara Peters teaches eighth grade U.S. History in a Los Angeles independent school. She earned her teaching credential from Hebrew Union College and her M.A. in teaching from American Jewish University. Follow them on Twitter @21centuryteachr

4 Responses

  1. Beth says:

    I like that this is an ongoing year-long project with scaffolding built in. I teach Ancient History and am going to investigate how to connect it to our themes of civilizations. Any suggestions to help me get started would be very much appreciated!

    Can you clarify what you mean in the directions when you ask the students to comment on the way the information or family member’s opinion was reported? Thank you for sharing! :)

  2. Shara & Jody says:

    Thanks for reading and commenting. For Ancient History it would seem like the easiest way to have students relate current events to course curriculum would be thematic/conceptual. You could ask students to tie an idea or concept in the article they read to a course concept: religion, agriculture, economy, etc. They could compare and contrast, or simply explain how the current event relates to the concept they’ve studied.

    Students are meant to report on their family member’s view about the topic as well as the family member’s view on the way the topic was reported. Thank you for catching that language ambiguity–will reword for next year.

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Escape For Men by Calvin Klein, EDT Spray

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Escape by Calvin Klein is a tried and true fragrance for the classic, confident man. This men's fragrance has notes of grapefruit, melon, mango and eucalyptus atop a middle layer of birch leaves and marine scents. Bottom notes of vetiver, amber and oakmoss offer a woodsy base, making it a crisp, breezy scent that will tell the people around you how confident and adventurous you really are. An EDT spray. 1.7 fl. oz. No express shipping. Please allow 3-4 weeks delivery time. No shipping to PO boxes.
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Keeping your pet safely contained, this comfy pet car booster seat offers a window view! Pet car seat features safety leash, zippered compartment for treats, toys or leashes, adjustable straps for easy installation. Faux sheepskin lining removes for washing. Holds up to 20 lbs. 13" long x 10 1/4" wide x 8" high.

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My Paper: Ireland's Struggle for Freedom - Sources by Mind Map: My Paper: Ireland's Struggle for
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My Paper: Ireland's Struggle for Freedom - Sources

This is a sample mind map. You can create such a map when preparing a paper or report; you can collect all the sources used in your paper, add notes (e.g. page numbers of important paragraphs, abstracts of the books' contents etc.), links (to online sources), files (scanned articles) and much more.

Primary Literature

"Eureka Street" by Robert McLiam Wilson

"Trinity" by Leon Uris

"Consumed in Freedom's Flame" by Cathal Liam

"1921: The Great Novel of the Irish Civil War" by Morgan Llywelyn

"Easter 1916" by W.B. Yeats, "All is changed, changed utterly; A terrible beauty is born"

Seamus Heaney, Punishment, Casualty, Requiem for the Croppies, River Moyola, Funeral Rights, North

Secondary Literature

The Troubles

Lost Lives by David McKittrick, Seamus Kelters, Brian Feeley and Chris Thornton

Ten Men Dead: The Story of the 1981 Hunger Strike by David Beresford

Man of War, Man of Peace? The Unauthorised Biography of Gerry Adams by David Sharrock & Mark Devenport

The Fight for Peace: The Secret Story Behind the Irish Peace Process by Eamonn Mallie and David McKittrick

Civil War

"The Irish Civil War" by Tim Pat Coogan

"Green Against Green" by Michael Hopkinson

The Anglo-Irish War

"The Anglo-Irish War: The Troubles of 1913-1922" by Peter Cottrell

"Michael Collins and the Anglo-Irish War: Britain's Counterinsurgency Failure" by J. B. E. Hittle and Michelle Van Cleave

The Great Famine

"Black Potatoes: The Story of the Great Irish Famine, 1845-1850" by Susan Campbell Bartoletti

"Emigrants and Exiles: Ireland and the Irish Exodus to North America" by Kerby A. Miller

Other Sources

The Wind that Shakes the Barley

Michael Collins

Come out you Black and Tans

Roddy McCorley

Kevin Barry

British Justice

The Patriot's Game

Man from the Daily Mail

Men Behind the Wire

The Wind that Shakes the Barley

Online Sources

The Northern Irish Conflict: A Chronology

F R E E D O M - A Sinn Fein Education Publication

Conflict Archive on the Internet: Conflict and Politics in Northern Ireland


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Medium Volume Commercial Microwave Oven - 1800 Watts

Manufacturer: Amana / MPN : RFS18TS /

Medium Volume Commercial Microwave Oven - 1800 Watts

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This Amana Commercial Microwave (RFS18TS) is ideal for medium volume food preparation. With its 1,800 watts of power and ample 1.2 cubic feet capacity, this Commercial Microwave will quickly cook or steam large portions of quality food. With five power levels, four cooking stages, one hundred programmable menu items available and easy to use touchpad controls, this Medium Volume Commercial Microwave is perfect for fast casual restaurants, bars and grills and school kitchens. This RFS Series Commercial Microwave from Amana features a durable, see-through door and interior light for convenient food monitoring without having to open the door plus a 90-degree swing open door angle for easy access to the oven's contents. A professional finish with stainless steel exterior and interior makes for superior durability in your commercial foodservice environment.

RFS18TS Certifications

cULus ETL Sanitation

RFS18TS Specifications

Manufacturer Amana
UOM Each
UPC 728028020885
Weight 71.0000
Ext. Width 21-3/4 Inches
Ext. Depth 21 Inches
Ext. Height 14-3/8 Inches
Interior Dimension 8-7/8 Inches x 14-1/8 Inches x 16-1/4 Inches
Stock Factory Stock Item
Lead Time 3 to 5 Business Days
Power Level 5
Number of Programs 100
Phase 1 Phase
Hertz 60 Hz
Voltage 120V
Wattage 1800 Watts
NEMA Configuration 6-20P
Certifications cULus, ETL Sanitation
Warranty 3 Year Limited

This item ships from the manufacturer; departs in 3 to 5 Business Days.

Features & Benefits

  • Lift-and-pull handle is ergonomic and can be opened with just one finger – perfect for when your hands are full
  • Touchpad controls are great for self service applications
  • Durable stainless steel exterior and interior
  • Sealed in ceramic shelf eliminates crevices that collect crumbs for easy maintenance and level cooking surface
  • See-through window door and interior lighting allows for monitoring without opening the door
  • Programmable menu items reduces prep time and labor as well as simplifies training
  • X2 quantity pad takes the guesswork out of cooking by automatically calculating cook time for double quantities
  • Removable air filter for easy cleaning and maintenance
  • Automatic voltage sensor for plug and cook installation on either 208 or 240 volts

  • 1.2 cu ft cavity usage space accommodates up to 14" platter
  • 1,800 watts
  • Stainless steel exterior and interior
  • Interior light
  • 100 program menu items, 4 stages of cooking and 5 microwave power levels
  • 10 touch pad control panel with ADA compliant braille
  • 60-minute countdown timer
  • Backlit LED display
  • X2 pad
  • Removable air filter

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  • Shop for Less

    Every restaurant needs a wide variety of supplies in order to operate. If you manage or own an eating establishment, you're probably not only concerned with getting the supplies you need, but you want to get them at a great price as well. If you're saavy though, you can procure all the supplies you need while still trimming your budget. In today's trying economy, cutting costs can help you not only stay afloat, but even surpass your competition. If you're buying supplies for a restaurant, there are a few things you can do to keep your costs low.

    When buying restaurant supplies, it's important that you're willing to think outside the box if you want to trim your budget. Of course, there is a fine line between cutting costs and cutting quality, and you don't want to compromise your staff's efficiency or your customers' experience by skimping on supplies. This is an area where Internet commerce has helped restaurateurs immensely. Thanks to the growth of online suppliers, it's now possible to buy the same supplies you've been getting  from your local supplier at a fraction of the cost. If you think buying online means sacrificing service, think again! Often, you can get even better service from an online supplier with features such as instant online chat  with a friendly service representative. At, we are available through chat, by phone, or via email!! If you're hoping to purchase restaurant supplies while saving money, there is another area you might not have considered. If you're a fast food/faster-service establishment, or serve large portions, you likely use a high volume of disposables. In many cases, the types of disposables you use can be optimized to allow for a significant savings in the long run. Assess the types of food that your customers are buying for takeaway. Many restaurants have fallen into the habit of over-packaging their takeaway order, and many could save money by simply making this packaging more efficient. Finally, when buying supplies for a restaurant, make sure you buy high-quality items. While it seems counter-intuitive to spend more money hoping to lower costs, it really does work out to greater savings in the long run if you focus on buying quality supplies that will last. The reason for this is that replacing equipment and supplies, even low-cost ones, can quickly cause your spending to get out of control. Buy supplies and equipment that are built to last, and you'll see your expenditures drop in the long term.

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  • Commercial Food Mixer Buying Guide

    Like any big piece of commercial restaurant equipment, buying a commercial-grade food mixer is a large investment. Blenders and mixers are an indispensable tool in any restaurant kitchen. Not only do they mix, but when outfitted with different mixer attachments, they can grind, chop, slice, and more. Ultimately you want to make sure you make the right decision long term and that the unit you choose will help make your business's daily operation a success. At Mission Restaurant Supply, we have a selection of quality floor, countertop, and hand mixers. Deciding what the best choice is, given all the options, is often a daunting and overwhelming process. Cost for most everyone is one of the most important factors. Oftentimes, spending that extra dollar on a top-notch piece of equipment will pay off in the long haul because it means you're committed to quality and better warranty terms and service options. However, we understand that price is an important factor for everyone, and that's why we carry great lines at all different price points and for all different applications. Making careful calculation of the pros and cons when deciding on a new commercial-grade piece of equipment is paramount to the future success of your operation. Let us help you find what you need for your business.

    A good place to start when choosing a piece of commercial equipment, in this case a food mixer, is the manufacturer. Every manufacturer has its own, distinctive features, and knowing what these are might sway your decision favorably.  Furthermore, having trust in the history and performance behind the brand can help instill confidence in your decision. Here are some of the top mixer manufacturers available here at Hobart: Hobart is the grandfather of commercial mixers. In fact, the brand actually came up with the idea of a mixer in 1908 and they have been developing ever since. Here's an excerpt straight from their site: " In 1908 a Hobart engineer named Herbert Johnson was watching a baker mix bread dough with a metal spoon. Instinctively he knew this simple mechanical action could be performed more efficiently and consistently by a machine driven by a motor. By 1915, the Hobart 80-quart mixer had replaced the metal spoon in bakeries across the country. A century after Herbert Johnson invented it, the Hobart mixer is the most popular and trusted brand in the foodservice and food retail industry." Univex: Since 1948, Univex has been manufacturing commercial mixers with a commitment to quality and customer satisfaction. Here are some words from the company: "All Univex mixers feature our unique hybrid drive system that lets you choose from four standard operating speeds or any speed in between...even while the mixer is running. They also come standard with a durable stainless-steel bowl that won't rust out or lose its finish, a #12 attachment hub for adding food-processing attachments, and an ingredient chute for easily adding ingredients to the bowl while the mixer is running." Waring: For the past 75 years, Waring has made a name in the industry for manufacturing quality immersion blenders, complete with s/s removable shafts and comfortable, ergonomic handles that can "power through any task." Waring has distinguished itself from other manufacturers by having both commercial and consumer-driven lines. Robot Coupe: For the past 30 years, this Jackson, Mississippi company has become a standard in the foodservice industry, and they proudly state that they are "the inventor and world leader of food processors" on their website. Robot Coupe's heavy-duty immersion blenders, found on, not only allow for a number of tasks from mixing, blending, emulsifying, and pureeing, but the removable s/s knife and mixer blade assemblies make cleanliness and sanitation a key priority and positive attribute. You know you're buying quality from a trusted, American manufacturer when you purchase a Robot Coupe.

    The next factor to take into consideration is the type and size of mixer that'll best suit your needs. If you're operating a bakery, a pizzeria, or a restaurant where large volumes of dough, sauces, and more are needed constantly and in large volume, buying a large, heavy-duty, floor mixer is probably the best option for you. Conversely, if you are cranking out minimal volume of the aforementioned things or if you don't have the need for a mixer every day, a countertop or stick mixer might be the better option. Floor Mixers are probably the most popular type of mixer in a commercial setting due to their high powered nature and the large quart capacities they're able to undertake. Floor mixers have the power to mix a large amount of product in a very short amount of time, thus cutting labor costs and making food prep easier on a daily basis. Depending on your establishment and how much you are going to be preparing, a floor mixer might be the best investment for you. Our floor mixers range from 20 qt to 60 qt holding capacities.  These model types are ideal for cafeterias, caterers, restaurants, bakeries, and much more. Avoid the hassle of machinery breaking down and not doing its job efficiently day after day by purchasing a unit you know you can trust and that you are sure can handle the volume of food production your business requires. Shop Floor Mixers Here!   Countertop Mixers are a great choice for a vast array of uses and businesses, from small bakeries and coffee shops to smaller restaurant kitchens. Our countertop mixers available at Mission Restaurant Supply come in 7 qt, 10 qt, and 20 qt capacities and they feature gear-driven motors with heavy-duty exterior construction. Countertop mixers maximize space by being off the floor and on the tabletop. These models normally come outfitted with a spatula, a wire whisk, and a dough hook attachment with the stainless steel bowl, and some include a feed chute as well as a splash guard. Though much smaller than the robust floor mixers, our countertop mixers are all commercial-grade and they are built to handle the rigors of a commercial kitchen. However, these countertop models are also popular among our serious home chefs who constantly seek out quality and commercial-grade products for their home kitchens. Shop Countertop Mixers Here!   Hand Mixers Just like the grandiose floor mixers or the smaller, yet still robust countertop units, Hand mixers (otherwise known as stick mixers or immersion blenders) are a tool for food prep that mixes large quantities of soups, stew, sauces, and more. It differs from the floor and countertop varieties because it is a hand held device that has a built in motor, a long shaft, and a blade that is able to mix, chop, and emulsify at a high speed. One of the most important things to ensure when buying a hand mixer is that the size of the mixer will meet the size of the task at hand. The shaft should be long enough to mix thoroughly through the deepest part of your pot, and our range of shaft sizes from 7 inches to 29 inches, allows you to pick freely.  Furthermore, ensure that you pick the right power motor for your daily operation. If you will be blending heavy duty sauces, stews, and more, make sure you get a mixer with an adequate wattage so that the motor doesn't quit or overheat. The larger the job, the larger the motor you'll need and vice versa. Many of our models have a removable whisk assembly so that you can have that added feature if applicable to your needs. Also pay attention to whether or not the unit is single speed or if it has a variable speed feature. Variable speed is a major bonus that allows for greater mixing results. Contact our staff of friendly customer service agents today for guidance on which hand mixer is the right choice for you. Shop Hand Mixers Here!

    At the end of the day, price is a factor that everyone considers before making a sale. Our mixers cover all different price points, and now it's easier to understand why. Our most expensive mixers are extremely heavy-duty, and they are built to handle all the rigors and the consistent, daily usage of a booming commercial kitchen. Our least expensive are your basic stick mixers that could be used both in the back of the house and in your own home.  Doing the research is often the hardest part when investing in commercial restaurant equipment, but we are here to help break down the details for you. Remember that investing in a quality manufacturer you can trust is important, and remember to think about the future of your establishment and to take into account potential growth that could increase the demands of your mixer down the road. Price is important as well and make sure you look at all your options before jumping into an investment- there could be an alternate, less expensive option that meets the demands of your business to a tee. Visit us online at to find the right unit for you or call us today at 1-800-319-0690 and let us help you!

    Shop ALL Commercial Food Mixers at!

  • Gear up for Halloween

    Here at Mission Restaurant Supply we are always on the hunt for great, new recipes that are easy to make and delicious. When a holiday like Halloween comes around, it's especially fun to try new things. The weather is slowly cooling down and we have our feelers out to try scrumptious, satisfying foods that are best suited for cold weather. Here are some on our must-try list: Perfect Pumpkin Bread Pumpkins are abounding this time of year and there are delicious ways to incorporate this plump gourd into more than just decoration. This Pumpkin Bread recipe is too easy for words. It makes a great breakfast bread when served slightly warm and it's great for a mid-day snack. The nutmeg and rich pumpkin make for the perfect mix of fall flavors. We made a few loaves for the office break room last Fall and it was a big hit!   Spicy Pumpkin Soup This Pumpkin Soup is something we are very excited about trying. It looks creamy, hot, satisfying, and we think it would be the perfect meal to warm up with on a blustery, Fall day. Recipe and photo courtesy of Simply Recipes. Ingredients
    • 4 Tbsp unsalted butter
    • 2 medium yellow onions, chopped
    • 2 teaspoons minced garlic
    • 1/8 to 1/4 teaspoon crushed red pepper
    • 2 teaspoons curry powder
    • 1/2 teaspoon ground coriander
    • Pinch ground cayenne pepper (optional)
    • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
    • 5 cups of chicken broth (or vegetable broth for vegetarian option)**
    • 2 cups of milk
    • 1/2 cup brown sugar
    • 1/2 cup heavy cream
    What You Do 1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. 2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. 3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. 4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt. Serves 8- enjoy! Halloween Cupcakes Next, we are bringing you some  creepy crawler Halloween cupcakes, thanks to the fabulous baking blog, Bakerella. Rather than a recipe, we're giving you some decoration inspiration. The nice thing about cupcakes is the sky's the limit for decoration. Furthermore, you can make the baking process an easy one by buying the boxed mix and following the simple 1.2.3. directions there. (Buying red velvet cake for Halloween treats is our fav!) The photo here and at the top show just a handful of fun ways you can decorate your Halloween cupcakes. The trick is to buy lots of different icings and colored candies so that you can be creative with your designs. Check out all of our bakeware at Mission Restaurant Supply, including our non-stick cupcake pans! "The Fall Freeze" Some of the country's favorite blenders come from the Vitamix brand, a customer favorite here at The folks over at Vitamix were kind enough to offer up a great recipe for the season:: The Fall Freeze. This iced pumpkin drink sounds delicious- what do you think? Check out all of our Vitamix blenders on!   Ingredients Prepare Frozen Pumpkin Cubes
    • 1/2 cup (120 ml) apple juice
    • 1 15 ounce (450 ml) can pumpkin
    1. Place apple juice and pumpkin into the Vitamix container and secure lid.  2. Select Variable 1.  3. Turn machine on and slowly increase speed to Variable 10, then to High.  4. Blend for 10 seconds to mix. Spoon by tablespoons into an ice cube tray and freeze.  When Frozen Pumpkin Cubes are Ready
    • 8 ounces (240 g) vanilla yogurt
    • 2 tablespoons (28 g) brown sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 tray pumpkin cubes
    1. Place all ingredients into the Vitamix container and secure lid.  2. Select Variable 1.  3. Turn machine on and slowly increase speed to Variable 10, then to High.  4. Use tamper to press ingredients into the blades while processing. In 30-60 seconds, the sound of the motor will change and four mounds should form in the mixture.  5. Stop machine. Do not overmix or melting will occur. Serve immediately & Enjoy! Sounds delish!

    What will you be preparing this Halloween?

  • Oktoberfest

    Oktoberfest is under way! For those that aren't familiar we suggest reading our quick guide! In a nutshell, Oktoberfest is a 17 day annual Bavarian Beer Festival, dating back to 1810. With very few exceptions (due to war, illness, etc.), Oktoberfest takes place once a year from late September to usually the first weekend in October.

    Munich is the birthplace of this gargantuan, historic celebration, but cities all over the world have emulated the festival and carried on some of the traditions for themselves. The main tradition here is Bavarian food and beer, and of course, all the history behind Bavaria's culture. Here is some fun trivia and a few products from for all the  lovers out there!

    How did Oktoberfest start?

    Oktoberfest first started on October 12th, 1810 as a way to celebrate the marriage of Crown Prince Ludwig and Princess Therese of Saxony-Hildburghausen. As a way of celebrating their marriage, the Bavarian people stood in front of the city gates to take in the royal event. Horse races ended the celebration and agricultural fairs ensued in the years to come.

    Why is it internationally celebrated?

    Oktoberfest today is the largest beer festival in the world! What started in its early years as small beer stands for visitors to have a quick drink while taking in the agricultural shows, horse races, and more, has become an international celebration of Bavarian cuisine, beer, history, and customs.

    What's the traditional dress?

    Men and young boys generally wear lederhosen (britches made of leather) and the ladies wear dirndls (the official dress of Southern Germany). This way of dress has not gone out of style in Bavaria!

    Why is Oktoberfest mostly in September- not October?

    This question is asked by most, but the answer is that the weather in Munich is more favorable for festival conditions in September rather than October.

    What do you eat at Oktoberfest?

    German food is very distinctive, and during Oktoberfest it is all about the classics. For example, Bratwurst with sauerkraut, weis wurst (a white sausage traditionally served with a sweet mustard), knodels (or dumplings) and soft pretzels- festival food! And, most importantly, lots and lots of good, German beer!

    What makes drinking beer on Oktoberfest different from any other day?

    The brew made for Oktoberfest is stronger than normal German beer. The Oktoberfest beer has approximately a 5.8%-6.3% alcohol content and higher sugar than traditional German beer, which has low sugar and approximately 5.2% alcohol.

    What do you drink from at Oktoberfest?

    A German Mass, otherwise known as an Oktoberfest beer stein!

    What else can you expect?

    Dancing on tables, joyful singing, lots of camaraderie, and the merriment that comes with celebrating this old tradition. Oh, and did we mention there are approximately 14 tents, each capable of seating anywhere from 4,000 to 11,000 people, and each with its own distinctive characteristic (certain food sold, type of music playing, etc.)
  • A Guide to Buying Commercial Microwaves

    As any restaurant professional knows, the equipment you stock your establishment with matters a great deal when it comes to running your business efficiently. When your staff has to deal with faulty equipment, it slows them down, which causes them to be unable to provide the great customer experience you strive for. Unlike home food preparation equipment, the appliances you use in a restaurant setting must be high-powered, and built to withstand an incredible amount of use, day in and day out. This is especially true of complicated appliances such as microwaves. When you buy commercial microwaves for your restaurant, you want to know that they can provide years of trouble-free service. The commercial microwaves on the market today all have several commonalities and several major differences. Commercial units that you'll be considering will all be higher powered than residential models, which allows them to heat food much faster. Commercial microwaves will also feature all stainless-steel exteriors, which makes for easier cleanup and a much lower chance of wearing out or becoming damaged in the fast-paced commercial kitchen environment. There are some major differences in models though, and which one you choose is highly dependent upon your restaurant's individual needs. The Panasonic NE-1024 is a 1000 watt commercial microwave w/ dial timer. Just $166.79 The Panasonic NE-3280 is a 3200 watt commercial microwave, steamer, and rethermalizer with 5 power levels and 16 programmable memory pads. $3549

     SIZE First, you'll need to determine the size of the commercial microwaves you're considering purchasing. There are models on the market in many different sizes, and you need to assess your individual requirements. Consider first what kind of counter space you have available, and then consider what types of dishes you'll be heating in it. Unless you're a smaller or lower-volume establishment, odds are that your kitchen will need more than one microwave. Consider buying units of different sizes for different uses. For instance, you might have a smaller unit for your prep area that's used exclusively for heating sauces and small side dishes. Then, you can have a larger unit that's meant for heating larger dishes or defrosting large packages of ingredients. POWER Another consideration you need to pay attention to is the cooking power of your commercial microwaves. These units are available in a variety of power ratings, and the amount of power your microwave generates is the biggest factor in determining how fast it will be able to heat food. This is an area where it is critical to know what types of foods you'll be heating, and for what purposes. For example, if you're planning to defrost large portions of frozen meats or vegetables, you're going to need a microwave with a fairly large power rating. Otherwise, it's simply going to take too long to accomplish this task. Not only will this slow down your staff and affect the overall efficiency of your operation, but  you could run into some problems with your ingredients being outside of the safe temperature zones for too long a period. On the other hand, if you're selecting a unit that's going to be used primarily for heating small side dishes and sauces, then you don't need or want a unit that's overpowered. Instead, choose something with a lower power rating. This will save you money, counter space, and reduce the risk of overheating your dishes. PRICE Finally, you want to know that you're purchasing your commercial microwaves at a price that is fair, and getting great service from your equipment dealer. In the past, restaurateurs purchased their equipment from local restaurant supply dealers at a physical location. Now, thanks to the Internet, it's no longer necessary to deal only with your local suppliers. You can often save money, and even get much better service by shopping online. With the money you can save, you might want to consider upgrading to even better equipment. After all, the restaurant equipment you buy will ultimately affect your bottom line! To Browse our selection of Commercial Microwaves at, click here!
  • Vitamix Blenders

    Imagine the scenario: You are preparing a round of drinks or a meal in your blender, and after each ingredient is added to the container, the blender decides not to turn on. Whether you are running a business or you are cooking at home, there's nothing worse than having something break or stop working right when you really need it. Blenders are an absolute kitchen essential and most of us at one time or another have learned that it's better to invest in a blender that will last, even if that means spending those extra few dollars. Over the past few weeks we have been adding Vitamix blenders to our site, a brand that is both recognized and respected not only in the foodservice industry but in residential households as well. We hope you enjoy them as much as we do! What does Vitamix represent? For over 85 years Vitamix has been manufacturing blenders that are top notch in both quality and dependability. Still a family owned, American-made company, each and every blender has to pass rigorous performance testing from the Cleveland, Ohio plant. Vitamix is a favorite to our customers here at Mission and it's easy to see why as year after year they stay true to their mission: "to be the best blending equipment company in the world." Find the Unit that's right for You We have a variety of units depending on your needs, capacity requirements, usage, and ultimately, your price point. The three featured Vitamix blenders below show the diversity of the brand: The Vitamix 748 This two speed blender is your basic, go-to unit with a basic price point to match. At just under $350 you can expect a quality machine that will blend up to 64 oz of cubed ice in 3 seconds! For the price, this unit is hard to beat. Shop the Vitamix 748 here!   Vitamix 1002 The Vitamix 1002 is a Vita-Prep commercial food blender. This unit is suitable for fast-paced commercial kitchens. It is equipped with a 64 oz container and has a 2 peak output HP motor along with a variable speed control feature, which allows for efficient grinding, chopping, and pureeing, day after day. Shop the Vitamix 1002! The Quiet One By far one of the most popular blenders to come from Vitamix, The Quiet One, is the quietest commercial blender on the market. This 3 HP on-counter blender has a 48 oz high-impact, clear Advance container and Advance blade. The advance vibration dampening technology muffles the sound time after time, so that drinks are consistent and customers are unaffected by the noise. Shop The Quiet One here! Shop for Vitamix blenders at Mission Restaurant Supply! Our prices are the most competitive on the market and our team of customer service reps will be happy to help you find the blender that best fits your business and your needs! Call us today at 800-319-0690 or email us at Shop VITAMIX!
  • A Post Summer Treat

    Image Courtesy of

    San Francisco is about the only city in America that doesn't get stifling hot in the summer, and even there, citizens see  a few days in the steamy nineties. In the South and Midwest, hot temperatures last almost unbearably for months, and whole businesses flourish by combating these seasonal trends. Air condioning repairmen, water parks, and travel agencies see most of their business by offering an escape from the heat. It isn't a business model that functions year round, but these temperature combatants can prove exceptionally lucrative during the warmest months of summer. Smaller businesses can also make money fighting the heat, and many see profits grow with the simple decision to buy a snow cone machine. Appealing to the appetites of children and the nostalgia of adults, snow cones remain a profitable item to sell, especially during the warmest weeks of the year.

    They've been a staple for concessions stands and boardwalk vendors for decades, but really any business can buy a snow cone machine and implement it into their menus. Unless your business operates in the tropics, snow cones don't have to be offered all year: they can be served for only a few months from a patio kiosk or put on the menu as a seasonal treat. More refined establishments, too, can buy a snow cone machine and retain their elegant reputation. "Italian shaved ice" or granita can be marketed instead of the campier "snow cone," since people of any socioeconomic background can enjoy the desserts.

    Image Courtesy of

    After the investment of the the initial machine, the cost of production is infinitely less than most menu items. Blocks of ice are incredibly inexpensive, and the syrups, creams, and other adornments cost very little to keep on hand. It's a timeless treat that everyone loves, and it's effortless to market when the temperatures outside are soaring. Though summer may be officially over, the summertime temperatures continue to soar in the South (and other parts of the US as well). Ultimately, right now would be a wonderful time to buy a snow cone machine for your home or your business and hang on to summer a little longer. Our snow cone machines come in a number of price points- view our selection here! Need the syrup, snow cone cups, and dipper spoons? We've got it all!
  • Leukemia and Lymphoma Awareness

    For most of us, cancer has at one time or another affected someone we love or someone we know. These terrible diseases have invaded so many lives and cast dark shadows across the globe, and ultimately, it's up to us to help. September is National Leukemia and Lymphoma Awareness Month, and we are happy to be able to spread the word about this particular cause. People everywhere, including some of us within the Mission Family, have grieved over the loss of loved ones with blood cancers. Uniting together this September, each and everyone of us can help spread the word that the fight for cancer continues, and there is always hope for a cure. Through your unique donation, more time and effort can be afforded to investing in resources necessary to the fight. The Leukemia and Lymphoma Society (LLS) has a secure, flexible donation center on their website where you can help. Why donate at LLS? "The Leukemia & Lymphoma Society (LLS) is the world's largest voluntary cancer research agency specifically focused on finding cures and better treatments for blood cancer patients." Rest assured that you're working with the best. What's Their Mission? The mission of The Leukemia & Lymphoma Society (LLS) is: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. How do I help? You can help improve the lives of people affected with blood cancers in a number of ways. 1. Donate either online {By Credit Card or Paypal}, by mail, or phone. 2. Leave a Legacy of Hope {To learn more click here.}  3. Volunteer, become a sponsor, an advocate, or participate in the next event near you! There are countless ways to help! LEARN MORE.

    Remember, your gift will help the lives of others who really need it.

    Make a difference and give back today.

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yoh - Page Text Content

BC: Happy Valentine's Day!

FC: Papa Bear & Mama Bear

1: the closer I look, the more i find to LOVE

2: 6/15/08 | I love you

3: Best Buds!

4: Always thinking of you...

6: You'll always make my heart skip a beat!

9: If I had to choose between loving you and breathing, I would use my last breath to say I LOVE YOU.

10: Funny Faces

11: I will love you forever and ever and ever and...

12: i love you PAPA BEAR | Be Mine

15: I love you, not for what you are, but for what I am when I am with you.

16: me

17: you | June 15th 2008

18: Anyone can be passionate, but it takes real lovers to be silly.

19: You being in my arms, heart by heart feels like our love would never end. | XOXO

20: I'm so grateful to have you in my life!

21: You know you're in love when reality is finally better than your dreams.

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Old 02-20-2013, 09:44 AM   #20
bverspeiser began at the beginning.
Posts: 23
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Join Date: Dec 2011
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Links do not work

I have the following problem:

get the zeit epub from
get it via this plugin.

View the documents with an epub reader (I tested it with fbreader on a pocketbook and the calibre epub reader).

Plugin epub: only the main index page links work fine, every other link (e. g. sub indexes, "next article...") do not work (clickable but you are not forwarded anywhere)

Original epub: every link works fine

I am not shure when this effect occured but I think it is since the images are inserted in the original epub.

Yes, it is possible to let the epub sent by but I have a cron job with some recipes running daily/weekly which puts the epubs into my home web server database automatically and this is definitely easier than import an epub from an imap server
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Playing Card Notepad

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The Playing Card Notepad is a super fun and witty notepad! If you love playing card games, this is the perfect notepad for you! Write a cute note to your Queen of Hearts or leave a message for your King of Spades. Encourage your classmates that they will get an Ace on the test or share a joke to reveal the Joker side of you! Use the number cards to spell out the time for the date or give out your phone number to the cute date! Whatever the occasion, it’s the perfect notepad for everyone! The Playing Card Notepad comes with 90 sheets per notepad and two different colors. 7 King, Queen, Jack and Joker sheets each, a total of 28 sheets. Ace through 10 are repeating pages with 1 bonus card inside each deck of card notes. Please check out the photos to learn more!

Width: 2.36 in
Height: 3.54 in
Weight: 2.89
2.89 oz
Materials: Paper

Stock Availability

If you have any questions or feedback, please do not hesitate to contact us! Please leave us a message here and we'll respond via e-mail on the same or next business day. Thank you!

USA Delivery Timeline

Standard Estimated 2-5 business days
Express Guaranteed 1, 2, and 3 day options available
Free Standard Shipping is available for orders over $75+

We Deliver Everywhere

All 50 States incl. Alaska, Hawaii, & outside territories.
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Paper Doll Shiny Pen Case

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The Paper Doll Shiny Pen Case is a well made and super cute pen case! This pen case is made with oil cloth coated with PVC. This coating creates a shiny texture on the pen case as well as making the pen case water resistant! Besides using it as a pen case, you can use it as a small make up pouch to store your brushes, lipsticks and more! The Paper Dolly Shiny Pen Case is very spacious as well as being very light weight! Perfect to carry around in your purse without too much additional weight. Please check out the photos to learn more!

Width: 8.27 in
Height: 2.95 in
Depth: 1.97 in
Weight: 2.26
2.26 oz
Materials: PVC Coated Cotton
PVC Coated Cotton

Stock Availability

Baby Angel
Bangal Cat
Beige Pattern
Blue Floral
Pink Floral
Pink Pattern

Multi Pattern

If you have any questions or feedback, please do not hesitate to contact us! Please leave us a message here and we'll respond via e-mail on the same or next business day. Thank you!

USA Delivery Timeline

Standard Estimated 2-5 business days
Express Guaranteed 1, 2, and 3 day options available
Free Standard Shipping is available for orders over $75+

We Deliver Everywhere

All 50 States incl. Alaska, Hawaii, & outside territories.
Residential Commercial
University PO Boxes
Rural APO / DPO / FPO

International Delivery Timeline

Standard Estimated 7-14 business days
Final delivery is handled by your local postal service.
Express Guaranteed 1, 2, and 3 day options available