text:
Heartbleed Bug Demonstrates Deep Vulnerabilities of the Web

shutterstock_68921602 Heartbleed Bug

If you haven’t yet heard, a massive vulnerability in a key piece of security software was announced this week. Researchers call it the Heartbleed bug.

Simply put, it is not your fault. Web servers at banks, airlines, and shopping sites use a type of encryption called Secure Sockets Layer or SSL. Your browser will display a lock icon in the address bar and maybe even change colors to green demonstrating you have a secure connection. Many websites use a piece of Open Source software, meaning nobody owns it and everyone can see the code, called OpenSSL.

OpenSSL is where the vulnerability was found. The problem is that 2/3 of all internet sites using SSL to secure the communication between your browser and their server use OpenSSL.

Why is that a problem? This bug means hackers can intercept what is supposed to be encrypted information between your browser and the bank’s server. In other words, what is supposed to be unreadable is readily readable to criminals.

And it gets worse.

In the past 24 hours or so word has leaked out that the core equipment used for the internet itself and most corporate networks has this bug too.  According to Network World, Cisco and Juniper routers are affected.

This is where it gets really ugly.

Fixing the OpenSSL bug on a website is relatively easy and the majority of websites have already put in the patches. Tracking down every router, taking it offline, and installing patches from the vendors is a very time consuming and difficult process that might take months.

Initially I wasn’t too concerned about you and me. This latest round of news truly has me worried and you need to take action now.

I am now suggesting to you and everyone you know that you take the time to change your password on every bank, shopping, travel, etc. website where you transact business with username/password and/or credit card information.

And then do it again in a week and then again in a month.

Too difficult to remember all of your passwords? There are tools to help you besides sticky notes on the side of your monitor.

Protect your passwords using software like Password Safe1Password, or pwSafe. Those applications are a securely encrypted safe in which to store all of your passwords. Use the random password generator in the software for creating your passwords.

When you use software like those three, use an entire password phrase as the master password. Something you can remember like the old “The quick brown fox jumps over the lazy dog”, but make sure to use spaces and capital letters, even use the quotation marks if you’d like.

Here are some basic rules:
•        Always use a password, never let a password be blank
•        Always change a password immediately after receiving one that was given to you
•        Use as many characters as possible when creating a password, don’t just use eight use 16 or 20 or more
•        Use different passwords everywhere, at least for sensitive information like banks or anywhere they might store your credit card information

UPDATE 4/12/14 11:30 PDT – McAfee has a handy tool for testing websites for the Heartbleed vulnerability. You can use it to test a site you might visit BEFORE you go to the website. Click HERE for McAfee’s tool

4 thoughts on “Heartbleed Bug Demonstrates Deep Vulnerabilities of the Web

  1. Wow! Where do you even begin. Makes me want to stop shopping via internet totally. Thanks for the heads up. I’ll get right on it!

  2. Pingback: WM trikot 2014


Content-Type: application/http; msgtype=response

WARC-Truncated: length

WARC-Type: response

text:
Withdrawal of multi-year signups

We’ve just withdrawn signups for Full and Enhanced users for more than one year. You can still renew these subscriptions, but the initial signup is now a maximum of one year.

This is due to a requirement from our payment processor that we no longer offer these signups to reduce credit card fraud.

Posted in Technical. Comments Off on Withdrawal of multi-year signups

Get every new post delivered to your Inbox.

Join 6,726 other followers

%d bloggers like this:

warcinfo:
robots: classic
hostname: ip-10-236-191-2.ec2.internal
software: Nutch 1.6 (CC)/CC WarcExport 1.0
isPartOf: CC-MAIN-2015-32
operator: CommonCrawl Admin
description: Wide crawl of the web for August 2015
publisher: CommonCrawl
format: WARC File Format 1.0
conformsTo: http://bibnum.bnf.fr/WARC/WARC_ISO_28500_version1_latestdraft.pdf


text:
or learn more

Scala is for drivers

Sep 2, 2011

this post inspired by Volkswagen’s excellent marketing campaign ‘Drivers Wanted’

An unfortunate meme1 dogging Scala is the notion that it is a notoriously complicated language. For better or worse, I do believe that the lion-share of this general perception is fueled by both fear and lack of familiarity. That’s not to say that Scala doesn’t have its share of complexities, instead the fearful perception doesn’t map to the realities of the language experienced after consistent usage. Having said all of that, I think it’s important to note that Scala is designed to solve very hard problems and because of this there is a definite set of highly abstract ideas that, if one is unfamiliar with it or languages like it, possess a very sharp learning curve. However, an important point to ponder regarding learning curves is this:

The complexity of a language cannot be defined solely in terms of the pain felt in the initial stages of learning.

— me

Let’s try to attach a picture to this idea.

Scala’s cliff of insanity

If someone (me again) familiar with both Scala and Java were to describe the complexity curve of the former it might look something like this:

A description of this image could be described as such:

  1. The initial smoothness is indicative of a simple, low-ceremony "Hello World" example and the fact that it is super-easy to write Java-flavored Scala
  2. The massive spike is indicative of the reality that Scala is a very powerful language chock full of powerful abstractions, syntactic flexibilities, and paradigm-ness2
  3. Eventually one comes to learn how the powerful features can be properly used and how robust and maintainable Scala code is constructed
  4. However, another spike hits when one learns that the powerful abstractions are building blocks for even more powerful abstractions
  5. Eventually, the complexities of the language itself become second nature, make sense in the context of the whole, and stay out of the way,3 leaving one to concentrate on the problems at hand

This complexity curve is indicative of the most powerful programming languages.4

Java’s cliff of inanity

If someone familiar with both Scala and Java were to describe the complexity curve of the latter it might look something like this:

A description of this image could be described as such:

  1. The initial smoothness is indicative of a simple, but ceremonious "Hello World" example and the fact that Java is designed for ease of introduction 5
  2. The moderate spike is indicative of the reality that good object-oriented programming is hard
  3. However, while the complexity curve’s slope decreases, it continues to climb. The reason for this is that Java is chock full of incidental complexities, language foibles, and type system inconsistencies
  4. Alas with the help of powerful IDEs, one can eventually come to gripes with the foibles. However, the language never gets out of your way. There is a definite, tangible limit to the abstractions provided by Java and these limitations constantly impose additional complexities on the already complex problems one is trying to solve

This complexity curve is indicative of partially powered programming languages.

I can’t stand cars. Nothing is more boring to me than car talk. I like a car that will get me from here to there with reasonable fuel efficiency and safety. That’s it. I can appreciate the beauty and power of an Alfa Romeo 8C Competizione, but it doesn’t serve my current needs.

The height of enterprise offerings

However, if I ever have the need for a fast get-away6 then my car will fight me at higher-speeds and then eventually simply break-down. Clearly my car is not designed to meet the needs of a fast-paced environment and because I’ve never had such a need neither am I.

Scala is an Alfa Romeo.

Drivers wanted.7

  1. FUD?

  2. My language has more paradigms than yours coming soon to a t-shirt near you.

  3. That’s not to say that there is no room for improvement in Scala’s handling of powerful abstractions. For example, the hoops required to facilitate the use of type classes in Scala are extremely cumbersome. Scala would be better served by a first-class syntactic treatment of type classes, but I alas I have not thought this through to its logical end and am ready to be convinced otherwise.

  4. Some of these powerful programming languages are found in my blog post about Perlis Languages

  5. A alternative, but wholly inflammatory way to describe this post can also be stated as: Scala helps programmers solve hard programming problems – Java helps human resources solve staffing problems. But I thought this might be a little over the top. Funny yes, but definitely over the top.

  6. No one expects the zombie apocalypse.

  7. However, there is a lot of effort spent on the matter of Scala’s perception of complexity. I’m of the opinion that those involved in its development and marketing should just step back and say “Yeah. So what? So is Spring. Programming is hard and only set to get harder and Scala can help you meet these growing complexities.” Any time spent on the development of Scala that does not directly benefit “drivers” is time wasted IMO.

27 Comments, Comment or Ping

  1. G. Ralph Kuntz MD

    Are you thinking of writing a book about Scala next?

  2. Wanted: Clojure’s curve! Interestingly different in my experience. Similar to Scala, it has the second bump (and maybe more after that) as you continue discovering new ways to create abstractions.

  3. Prafulla

    Inspiring post indeed. Scaling Scala is something i’ve been wanting to do since a while and your post has fueled the urgency all the more.

  4. Casper Bang

    Interesting description. However you fail to cover what happens to existing code bases. The nice thing about Java is that any Java expert can pick up an existing code-base fairly easy, whereas I don’t believe quite the same to be the case for Scala. Any problem can be solved by adding another layer of indirection… except the problem of too many layers of abstraction! (David Wheeler)

  5. I think clojure start with the sharpest initial curve cause its syntax. It offers almost no bait to the programmer who prefers to go in the back seat of the car. Having overcome the phobia of the parenthesis, the curve drops suddenly and is more like scala.

  6. Kar

    That’s an unfortunate car analogy. The Alfa Romeo 8C, while bewitchingly beautiful, is also a bit of dog when it comes to driving it – here’s Top Gear’s former Stig on the car :

  7. tt

    Why would you quote yourself in the beginning paragraph? It makes you look like an ass.

  8. @Alex

    I anxiously await your blog post showing your personal Clojure curve. :-)

  9. Brian Horblit

    Yesterday I stumbled upon David Pollak’s “Yes Virginia, Scala is Hard” article. Last weekend I had looked as some pretty painful Scala, and was in a mood to agree with David. But after thinking last night about the fact that I had written a bunch of production Scala code, trying to be reasonably functional (but very much not totally functional), using Actors for some critical concurrency, and I never really felt that the language itself was “hard.” I had purposefully not spent a lot of time on some of the more gnarly syntax, which some day I really need to nail down, but then I didn’t really need it to write what I felt was pretty decent code that solved a non-trivial problem. The effort to productivity ration was quite reasonable. So I love your article, and it resonates with me much more than David’s does, upon reflection. I might lower your first bump a tad, and raise the second bump a tad, but otherwise I think you are spot on. Thanks for the thoughtful piece and the spot-on driver analogy :-)

  10. petar

    Ironically, the person who wrote the “Scala meme” is one of Scala’s longest users, the creator of Lift. So neither “fear” nor “lak of familiarity” apply.

  11. “Learning is pain!”

    Also, we might simply say that some programming languages allow better leveraged effort: http://sethgodin.typepad.com/seths_blog/2005/03/godins_leverage.html

  12. How would you draw the complexity curve of Perl?

    How about C++?

    Both of those languages are notorious for their complexity, and chock full of some kind of abstractions, syntactic flexibilosity (of some ilk), and paradigm-ish-ness.

  13. Very good post. I agree with the Scala learning curve. When I first learned scala and looked (for example) at the Scala collection API my only thought was “WTF?” but now that I am relatively familiar with Scala, having read a bunch of books and some source code and programmed many small examples, it gets easier and easier and the language gets more and more out of a programmers way and let’s you focus on the problem itself. I had a similar experience with Ruby.

  14. @tt

    Why would you quote yourself in the beginning paragraph? It makes you look like an ass.

    That’s the part that makes me look like an ass?

  15. @petar

    Ironically, the person who wrote the “Scala meme” is one of Scala’s longest users, the creator of Lift. So neither “fear” nor “lak of familiarity” apply.

    I didn’t mean to draw a direct line to Mr. Pollack’s post regarding fear and familiarity, only the general complexity meme. I think Mr. Pollack’s post is driven by something else entirely, but only he would know for certain.

  16. @R. Kuntz MD

  17. @Casper

    The nice thing about Java is that any Java expert can pick up an existing code-base fairly easy

    I call B.S. There is much more to any codebase than the implementation language.

  18. configurator

    Not in Java there isn’t. Any Java codebase is an insurmountable obstacle that even close knowledge thereof wouldn’t help overcome. Therefore, a newcomer to the project is in just as good a position as an existing developer to continue the painfully slow progress. To quote Prof. Sussman, “There is no such thing as a simple Java program.”

  19. I need that shirt.

  20. You should submit the paradigm shirt idea to ThinkGeek: http://www.thinkgeek.com/brain/customer_bounty.cgi

  21. JustMe

    I totally disagree on the Java learning curve. Depending on your background OOP may be totally alien to you and writing a simple hello world program requires that you create a class context and within that context you remove the OOP aspect again with a static main function.

    Java’s biggest problem is that people thought that OOP will be a good way to look at all problems. But it isn’t. Especially for most beginner problems that are too trivial to be worth a class or even inheritance.

    That being said: Java has a lot of great features, but as someone who starts Java, you first have to tackle a lot of concepts that will mostly be useless when writing small programs.

  22. Bad parallel with a car. Alfa Romeo breaks even faster than it drives.

  23. patrick logan

    if only your blog could dispense beer for this discussion…

  24. dds

    Scala, just as virtually all the other functional languages are, is for retards who can’t grasp oop and can never produce real world, useful software.

  25. spangiafora

    Scala is for retards who can’t grasp OOP? And why, exactly, should we take the word of a dentist for this?

  26. Arthur Ulfeldt

    I refer to the parts of Java (or any language) that must be present even when unused and or not understood as the intellectual overhead

Reply to “Scala is for drivers”


text:
Saturday, September 16, 2006

Kevin Rose, Dot-Commander

I'm sure everyone remembers last month's BusinessWeek hype piece on Kevin Rose at Digg.

A bit late to the party, Swiss magazine Weltwoche features Kevin Rose on the front page this week.

Their subtitle: "The Internet is hot again – and Kevin Rose is the Dot-Commander". I was happy to see that their article (German) was a lot less hype-y than the BusinessWeek piece. They also paid a visit to Bill Gross in L.A. and talked to Nicolas Dengler of CoComment and Lars Hinrichs of openBC to add some local perspective.

Next up in Weltwoche: The Reddit alien.

1 comment:

Anonymous said...

I think the German 'verdienen' (earn) sends a different message than 'make'. It's 60mio virtual dollars, a paper millionaire. But he didn't earn it, it's not on his bank account.
The BusinessWeek article was indeed lots of hype. Especially the part where they question that the founder sold too early. Heck, with 18 mio I would lie on a beach and don't worry about selling early.


text:
A Quote by Aimee Semple Mcpherson on god, grace, interest, people, and world

With God, I can do all things! But with God and you, and the people who you can interest, by the grace of God, we're gonna cover the world!

Aimee Semple Mcpherson (1890 - 1944)

Source: "This Is My Task," Given at Angelus Temple, in Los Angeles, CA, 12 Mar 1939.

Contributed by: Zaady


text:
National Day of Service - This Week

June 15th, 2015

June is Great Outdoors Month and to celebrate the outdoors there are special days throughout the month for you to get involved. Each year volunteers in our National Parks help create a place we can all enjoy. These places provide campsites where memories. The National Day of Service gives you the opportunity to give back

Get out and serve in your EverGreen travel trailer, toy hauler or fifth wheel.

National Day of Service - June 19

Learn more about Great Outdoors Month here.

Plan Your RV Camping Trips to Top Destinations

February 17th, 2015

Every year thousands of Americans flock to national parks all over the country. Make your RV camping trips memorable this season at one of the many national parks around the country. Experience the rich history and beautiful scenery in an EverGreen travel trailer, toy hauler or fifth wheel. Here are some of the top national parks to visit:

  • Yellostone National Park
  • Grand Canyon National Park
  • Redwood National Park
  • Crater Lake National Park
  • Colonial Williamsburg

Learn more about RVing at a national park here.

« Previous Page    Next Page »

« View All Posts


text:
Calling All Artsy Kids – An Artistic Staff Review

Let’s face it – kids are artsy. Whether they’re creating a colorful collage or designing fresh fashions, young artists will be begging for the latest and greatest art supplies for their needs.  Let me introduce you to the Introductory Art Portfolio from Creativity for Kids – the self-contained, artist travel tote that will have kids [...]

Continue Reading Comments { 2 }

One “Egg”-cellent Kid – A Home Grown Cup Stacking Sensation

What do stacking plastic cups in pyramids and eggs have in common? Fourteen year old, speed-stacking sensation Luke Myers! Myers, an Eden Prairie, MN native, is ranked second in the world at the lightening-fast sport known as speed-stacking – a title earned after years of non-stop practice and competitive competition. After receiving world-wide recognition for [...]

Continue Reading Comments { 0 }

Playmobil Sponsors Creativity in the Classroom

A few days ago, I asked my sister, a proud third grader, how she enjoyed her first week of school. She replied, “Math is fun, and lunch is too!” Ok, so she enjoys approximately 2 hours of her school day – then again she’s 9, so it takes the latest and greatest toys or the [...]

Continue Reading Comments { 0 }

Providing Informative Entertainment, Industry Insights and Tantalizing Toy Talk

Here at Growing Tree Toys, we are announcing our arrival to the toy blogging scene and – though we may be a little late – we’re making a fashionable entrance! Why so late, you ask? Though we’re a small specialty toy company, we wanted our blossoming blog to showcase our mighty desire to provide our [...]

Continue Reading Comments { 1 }


text:
The American Heart Association has voiced support for a tentative budget deal that would restore about $63 billion in funding,  also known as sequester, for the National Institutes of Health.

The proposal was announced by lead negotiators — Senate Budget Committee Chairwoman Patty Murray, D-Wash., and House Budget Committee chairman Paul Ryan, R-Wis.

“The proposed Ryan-Murray budget agreement takes a very positive step toward the finish line of a federal budget,” said American Heart Association President Mariell Jessup, M.D., on Wednesday. “The American Heart Association is hopeful that this deal will bring an end to the crippling partisan gridlock that has kept Congress virtually dysfunctional during the current session. We strongly recommend that both houses swiftly pass this proposal. If the budget deal is approved by Congress, then the Senate and House Committees on Appropriations must allocate the additional federal funding made available by the agreement. We urge the committee members to use these funds to replace the extremely harmful sequester cuts imposed on the NIH.  Every day that passes without this support moves us further away from new treatments and cures for two of the top killers of Americans – heart disease and stroke.”

Dr. Jessup added, “Medical research is vital to creating jobs and, more importantly, saving lives. We hope the budget committee members remember that when they move on to the next lap of this race – a critical one for the health of all Americans.”


text:
• Tell Your Friends

When talking color for February, red, pink and white are always at the top of the list—thanks to Valentine’s Day. What I really want for February isn’t a romantic cliche but a mood brightener, something to balance out these gray, cold days.

We kicked off this month’s debate with three strong contenders: sunny yellow, springy violet and a citrusy tangerine.

Since so many of our editors were traveling during our scheduled meeting time, we took the conversation to email — and the lack of face-to-face time let the gloves come off. After days of impassioned arguments, gorgeous images and lots of emails that started out like, “Well, Lonny said…”, it came down to a tie between yellow and tangerine.

yellow and tangerine paint swatches

To break the tie, I turned to our pal Brian Patrick Flynn, sending him images of the paint swatches. Here’s what he said.

“Tangerine. It’s totally underused and can be so gorgeous with white or cream. Yellow makes me wanna punch an angel.”

Tangerine it is! And we’re not alone in loving it. Lonny Magazine named it one of spring’s hottest colors for 2011, while Stylecaster gave it a fashionable spin as spring’s hottest lip color (though the shade we chose is more subdued—Olivia Wilde’s pout not Chloe Sevigny’s).

tangerine mood boardHavana Place Mats, Horchow; C2 Tangerine paint swatch, House Beautiful; handmade pillows, Etsy; Working Practice: Ghada Amer at Cheim & Read, 1stdibs (warning: some of this stuff is racy); tangerine Fiestaware, amazon.com

The thing I love about this color is how one piece can brighten a room, like the Hermes box in Barbara Barry’s office:

barbara barry's office

I also love how, for a bright, it plays well with so many other colors, from pink to aqua to grass green. Tobi Fairley loves this shade and uses it in tons of designs:

Tobi Fairley Melon Buffet

Tobi Fairley Orange Bedroom

Read Brian Patrick Flynn’s interview with Tobi Fairley

And look how divine it is with gray, warming a color that might otherwise be bland. Simultaneously masculine and feminine. Love!

Tangerine and Gray Dining Room - Traditional HomeDining room, Traditional Home

orange and gray living roomLiving room, Bright Bazaar

Design Inspiration

285 Responses

  1. Christine says:

    I love the tangerine!! I wish there was a way to incorporate it into my house.
    I may need to make this happen!
    Thanks for the inspiration!

  2. blahblah says:

    loven it

  3. maria says:

    I love the combination in the dining room.

  4. Tracy says:

    I'm going to paint my pantry TANGERINE!

  5. Elise says:

    I must be "in style" for the first time….I just did my bedroom in a dark tangerine (the paint color is called Glazed Carrots) with touches of dark brown and deep turquoise. Love this month's color!!

  6. Kris says:

    Love it! Looking for more of a burnt orange or copper orange..any suggestions???

  7. sophia creeger says:

    I would love to see some decorated rooms using brown and blue.

  8. johnscreekmom says:

    @pixelecho69, I like tangerine because it makes me think of creamsicle ice cream… and tangerines! YUM!!!

  9. Nancy says:

    I like it! What a different colour to use and it goes with so many different other colours.

  10. Karen says:

    Tangerine is a great accent color, really livening up things, especially if you have a drab room with all black, white, and gray!

See What We’re Pinning

  • Jasmine, Bergamot, and Violet Leaf Bath Tea |

  • Decals for a Dorm Door >>

  • Dorm Room Decorating Ideas & Decor Essentials | HGTV

  • Make a dorm room feel like home with bold, graphic


text:
By Laura Denby—Student, School of Culinary Arts

After months of hands-on lessons in ICE’s kitchens, my classmates and I were reaching the culmination of our education: the completion of an externship of our choosing. In preparation for this real-world experience, my classmates and I had spent months researching different restaurants or culinary businesses and trailing. Yet even with the most extensive research, the externship itself can often be very different than expected.

Culinary School ICE New York City

As a public relations professional with a passion for cooking, I chose to pursue an externship in the field of food media at Tasting Table. My goal was to hone my skills in the kitchen while learning the ins and outs of recipe testing and writing.

As an extern, my role is to contribute recipe ideas, assist in recipe testing and work alongside the full-time staff on the execution of menus for private parties and Tasting Table partnership events. I’m thrilled to have the opportunity to work in a professional culinary environment where I learn new things every day and, after about a month on the job, I wanted to share three of the most important lessons I’ve learned so far about transitioning from the classroom to an externship site.

Life as a Culinary Student - Graduation - Preparation

Don’t Get Sloppy: No matter how relaxed your externship site may seem, don’t get too comfortable. Work clean, bring your Sharpie and notebook and be as prepared and professional as you were when taking your final practical exam at ICE. Keep a clean work station and stay organized.

Network: The NYC food scene is a small one. Most cooks that you work with will have experience at three or four other local restaurants (at least!) and have a vast network of culinary connections, so take advantage of them. Don’t hesitate to ask questions of the other cooks and learn as much as you can from their experiences.

Be Flexible: Every chef is different. At Tasting Table, I’ve had the opportunity to work with a variety of different visiting chefs, and I can attest that each has their own style, opinion and attitude. Follow your chef’s lead, and ask questions if something is unclear. Their style will most likely differ from what you learned in school, but paying attention to the nuances of each cook’s technique is a great learning experience.

Overall, the main thing I’ve learned is that professionalism and discipline speak volumes in the kitchen—just like in any workplace. Even if you aren’t the most experienced cook on the line, volunteer for tasks and show the chefs that you are dedicated to working hard and improving yourself. Real-world kitchens will be more intense than the classroom, and there won’t be anyone there to make sure you don’t screw up. Ultimately, the most valuable takeaway from culinary school is the ability to learn new techniques and adapt faster than you would have without prior culinary training. So work hard, stay focused and most of all, have fun!

To learn more about externships at ICE, click here.

Culinary Student Lizzie Powell

By Lizzie Powell—Student, School of Culinary Arts & Culinary Management

Before coming to culinary school, I was convinced that I wanted to work in a kitchen every day. I had some concerns about where my ICE education would take me, but as school went on, I discovered more about myself. I realized that while I loved being in the kitchen, I was really enjoying my Culinary Management classes. So for a time I began to see myself working in restaurant operations, but then I started leaning back toward the idea of kitchen work. While this may seem indecisive to many, I think it’s a natural process that many people entering the food industry go through. The beauty of the culinary world is that you can try many different roles throughout the course of your career.

After much internal debate and speaking with my instructors at ICE, I decided that the best place to start my culinary career was in a kitchen. My reasoning is that no matter your long-term career goals in the culinary world, working in a kitchen will give you incredible insight into the industry as a whole. I know that even if I end up in a front-of-house management position, my hands-on kitchen experience will make me a better and more valuable employee, as I will fully understand both sides of restaurant operations.

With this in mind, I set out to select an externship site for the final part of my program at ICE. In the restaurant industry, to get a job, you don’t go through the traditional desk-job interview where you come in a suit with a resume in hand. To get a job in a kitchen, you set up “trails,” which are essentially tryouts for the job. Fortunately, ICE has a great Career Services department that offers students guidance on coordinating these trails. After compiling a list of restaurants I admired in New York City, I reached out to schedule some trails.

Graduation Culinary School

Celebrating graduation with my Culinary Arts classmates

On the morning of my very first trail, I woke up early to sharpen my knives, make sure my whites were pristine (even though the restaurant said they provided them, I like to play it safe and be prepared) and reread my resume to make sure there were no typos. On my walk there, I went through various types of knife cuts—julienne, brunois, etc.—in my head, as previous students told me that you typically help with mise en place. I was nervous about sounding inexperienced and not landing a job, but once I stepped into the kitchen, I realized the environment was already somewhat familiar, based on my experience in ICE’s kitchens. During each trail, I helped with prep before service, which included lots of knife work. In the end, I realized that I felt excited to be a part of the “real world,” even if just for a few days. Most importantly, each of my trails confirmed my decision to be in the kitchen after graduation.

After trailing at several acclaimed restaurants, I decided to accept an offer from Gramercy Tavern, a Michelin-starred restaurant that is part of one of the nation’s top restaurant groups: Danny Meyer’s Union Square Hospitality Group (USHG). USHG is celebrated for their food, operations and exceptional hospitality, and I’m honored to work for one of the most respected organizations in the industry. For now, I plan on investing a few years in the kitchen, and then I hope to move to a front-of-the house position. I start my externship in just a few days, and I’m eager for my real world education to begin!

Click here to discuss your individual career goals with our admissions team.

By Tessa Thompson, Department of Career Services

If you’re a career student at ICE and haven’t heard the word “trail” yet, you will soon enough! Just like how “86,” “mise en place” and “hot behind!” are all part of the unique and universal kitchen lingo, the concept of the trail is also a defining aspect of the restaurant world.

Imagine going for a job interview that lasts 8-12 hours, where your potential employer poses questions while you casually peel carrots and de-stem thyme. You get a firsthand view of what life on the job would be like…by actually doing the job. In short, it’s unlike any other type of interview.

What Is a Trail - Working Alongside Chef

All ICE students trail as part of their externship selection process but it doesn’t end there. Restaurant professionals continue to trail throughout their careers, from their first job as garde manger to years later, when they’re vying for a Head Chef position.

A trail is a working audition: a chance to show your best work, from knife skills to efficiency in any task assigned to you. It’s a chance for an employer to see if you would be a good fit on their team. But it’s also an opportunity for you to experience the specific culture and environment of a kitchen to determine if it’s the right place for you—something you’ll never get from an interview for a more traditional job.

What is a Trail - Fast Paced Restaurant

So, now that you know what a trail is, how can you ace the opportunity and land the job? The most important first step is to go in with a positive attitude, an eagerness to work and a willingness to listen and learn. Here are some additional “FAQs” that we frequently get from students at ICE:

What should I wear?  First impressions start at the front door, before you change into your chef whites.  Generally, a nice pair of pants and button-down shirt are appropriate to wear to the restaurant. When you change into your uniform, make sure it is ironed, clean and complete—kitchen shoes, socks, hat, apron, hair tied back, etc. Leave your jewelry at home and go light on any make-up or perfume.

What is a Trail - Everything You Need

What should I bring?  Your knives—but not every single one! Just bring the five essentials: your chef’s knife, paring knife, serrated knife, peeler and sharpening steel. For pastry students, add an offset spatula and a thermometer.  Also, be sure to have a small notepad to take notes, a pen and a sharpie.

What NOT to bring?  Valuable items. Wads of cash. Jewelry. iPads and other electronic equipment. And while we don’t expect you to leave your phone at home, be sure it is turned off and out of sight in the kitchen!

When is the best time to contact a chef?  Generally, it’s best to reach a chef before or after service on less busy days in the restaurant (normally between 3-5pm, Monday – Thursday).

How many trails should I go on?  Every student is different, but a minimum of three to five trails is generally a good amount for your first job. Once you’re working in the industry, you can do one-day trails or short “stages” at as many restaurants as you like! The general rule is to see enough different kitchens to compare sites (but not so many that it completely muddles your thinking).

If you keep these simple guidelines in mind, you’ll go into each trail with the confidence to tackle whatever is asked of you.

Click here for more career tips from ICE chefs and industry experts.

By Jessie Craig, Department of Career Services

You will often hear our Career Services Advisors speaking with students about the importance of the externship portion of our Culinary, Pastry & Baking Arts and Hospitality Management diploma programs. The externship experience is one of the key elements that sets our school apart, as we are able to guide students into the kitchens and offices of some of New York City’s and America’s top restaurants, hotels, pastry shops and media outlets. In 2013 alone, the school’s Career Services Department placed 499 students on externship in 292 establishments across the country. This crucial real-world experience is the best way to jump-start our graduates’ careers, providing a valuable network of industry contacts and the likelihood of being hired out of an externship for their first job.

Contemporary Masters-023

Throughout each diploma program, ICE’s Career Services Advisors meet with students individually to discuss their personal interests and goals within the food and hospitality industry. These meetings allow us to assist each student in identifying externship sites where they can “trail” (or interview), to gain additional insight into the types of business where they might like to work. Students are encouraged to complete trails at several sites before making their final commitment to an externship, so as to find the best site to fit their interests and long-term goals. We pride ourselves on our long-standing relationships with leading chefs, media outlets and entrepreneurs in the industry, and we encourage students to use their externship as a “golden ticket opportunity,” an opportunity to get their foot in the door with the top employers.

Contemporary Masters-016

It is always a pleasure when we see a class of students taking full advantage of this exciting opportunity. One of our latest classes—who graduated from the Culinary Arts program on January 30th —landed themselves in some of the most renowned kitchens in the city. What makes this class even more impressive is their dedication; many students worked around their full-time work schedules and evening culinary classes to schedule trails and secure an externship at a site they felt truly passionate about.

Three students will be joining the Jean-Georges group at restaurants JoJo and Spice Market, and two students will pursue catering at The Upper Crust and Union Square Events. Others will be completing their externships at renowned New York City restaurants Blue Hill, BLT Steak, Dovetail and Blue Smoke. One student, Lauren Weinstein, who hopes to pursue a career in restaurant event management, will be joining the kitchen at CraftBar after interviewing and discussing her goals with Craft Restaurant Group’s Director of Culinary Operations, Lauren Hirschberg.  Ms. Wienstein explains, “Despite some panicked moments in the trailing process, I feel that I found the right fit.”  We wish all of these students success in their externships and beyond!

While the list above is indeed impressive, it is representative of only a fraction of the wonderful sites we work with in our rewarding externship program. You can read more about ICE’s externship program and the multitude of sites that we work with here.

By Cindi Avila

From growing up in the Caribbean to studying culinary arts at ICE, and now into the “big leagues”, the path Kamal Rose has taken is nothing short of remarkable. This week, he’ll be representing the New York Giants at the Taste of the NFL on February 1st—one of the city’s biggest events leading up to the Super Bowl.

As Kamal prepares for the event, we got the chance to talk with him about his love of food, family and culinary school.

Courtesy of www.nydailynews.com

Courtesy of www.nydailynews.com

Kamal grew up in St. Vincent, where he cooked with his grandmother from a very young age. He tells us it was “sweet breads on Saturdays, a big pot of callaloo soup with taro root dumplings, and on Sunday, dinner was oxtails with rice, peas and fried plantains.” Rose goes on to say: “My grandmother was always baking or making soup and it just clicked.”

It clicked so well that Kamal moved to the United States as a teenager and started externing at Tribeca Grill (the popular restaurant that is part of Drew Nieporent’s Myriad Restaurant Group) through a program at his high school. The restaurant’s management got along so well with the then teenage Rose that they hired him straight out of externship. From there he worked all the stations. He says it was a great opportunity, but he knew he still needed the stronger qualifications that come with classical training.

Kamal came to ICE in 2008, attracted by the the length and flexibility of the program (it still allowed him to keep up with his job at Tribeca Grill), and that it “definitely fine-tuned me, made me a better Chef and made me think about things I never thought about before.”

A couple years after graduation, Kamal was promoted to Executive Chef at Tribeca Grill. If you have been lucky enough to dine there before, you may have noticed his influence. He says he “puts his own Caribbean spin on the New American cuisine.” The last menu had a pork chop brined with jerk spices and kale callaloo. But for the upcoming Taste of the NFL, Kamal turns to the classics, preparing an Italian wedding soup and New York-style Cheesecake for football fans and celebrities.

Kamal is also cooking up a menu for his future. He says his ideal plan is to have a restaurant or bed and breakfast next to a beach, surrounded by a farm. He would want to bring in his own fish, have livestock on the property and fresh eggs. Whether or not that restaurant is in the US or back in his beloved Caribbean remains to be seen, but we know we’ll be some of the first customers when the doors open!

By Liz Castner

One of the most important aspects of both the culinary and pastry programs takes place outside the classroom—trailing. Indeed, I learned a tremendous amount about technique and working in professional kitchens through my trailing experience. However, if you had asked me several months ago what “trailing” was, I would have assumed we were talking about hiking. In fact, a friend recently told me that she thought I had been misspelling “trials” when posting about my trailing experience on Facebook. While my spelling was accurate, my friend was not far off in her interpretation of the word.

A trail is a combination of a job interview and a trial work shift. Basically, it’s an interview that can last anywhere from 6 to 10 hours. This is how every person cooking in a kitchen gets a job, and how ICE Culinary Arts or Pastry & Baking Arts students get their externships. For an externship, you only have to go on one trail, but as you progress in your career and are applying for more competitive jobs—for example, Sous Chef or Executive Chef—you will likely go on more than one trail at the same restaurant.

Finishing Cookies & Chocolates-034

At the time of this posting, I have gone on 5 trails and have happily secured my externship at Colicchio & Sons, a restaurant in Tom Colicchio’s Craft Restaurant Group. Despite having found an externship, I also intend on doing an additional trail in a cake studio, purely because I want to see the magic of cake decorating on a professional level! While trails are primarily places to apply for positions, they can also serve as a window into what it’s like behind-the-scenes for those who are interested. In this sense, trailing is not simply useful for building your resume, but also figuring out the kind of job and working environment you ultimately want.

When I first started culinary school, I was 110% sure I’d be pursuing an externship in a bakery when the time came. Bake shop items are tasty and a lot of fun to make. Some shops specialize in wedding and occasion cakes, which are always exciting to craft. Further, they offer a work atmosphere that is often both calming and fun–a great combination in my book! Fortunately, I was able to trail at two truly excellent bakeries: Astor Bake Shop and One Girl Cookies.

Astor Bake Shop was a revelation—the small kitchen was not totally closed off from the seating area, so while mixing up pumpkin cheesecake batter, I got to listen to some smooth jazz and totally relax. It was a small kitchen, but a great work environment with some amazing seasonal desserts. Right off the bat, I was tempted to take this externship. I knew it would be comfortable and fun, and that I would learn so much from the wonderful and inspiring Chef, George McKirdy (who, I might add, is so cool that I would gladly hangout with him both on and off the job!).

Cake of the day at One Girl Cookies

Similarly, the experience at One Girl Cookies was fabulous. ICE alum Dave Crofton and his team were incredibly friendly and welcoming. And the cookies—oh the cookies! They are truly some of the best I’ve ever had. To top it off, I even got to whip up a batch of the newest cookie recipe they have yet to release. I wish I could tell you what’s in it, but I’m keeping it a secret until Chef Dave announces it himself. For now, all I’ll say is that this new cookie is not merely delicious, but also entirely innovative. I love that kind of creativity–bringing together flavors in different ways than the norm, particularly in desserts.

So, based on my above descriptions, it would seem that I had two incredible bakeries to choose between for my externship. Yet, while I fully intend to work in a bakery someday, I couldn’t help but think—if I move back to California and look for a job there, what would be the best externship to have on my resume to show that I took advantage of my time here? In New York, there are so many opportunities, and so many chefs that are known not just nationally, but internationally. Thus, while I truly loved my trailing experiences at both Astor Bake Shop and One Girl Cookies, I decided I needed to explore other options. I wanted to explore other avenues, hunt down any chance I could, and pick the absolute best one for me, not just for my resume’s sake, but in order to combine elements of everything I want going forward: a great atmosphere, beautiful, seasonal, and delicious desserts, patient chefs, friendly co-workers, and most importantly, lots to do!

Finishing Cookies & Chocolates-049

I trailed at Oceana, Spice Market, and Colicchio & Sons. Either a chef or a representative from these three restaurants was present at the ICE Career Fair here in September, which is how I lined up several trailing opportunities.  My experience at each restaurant taught me something new. My first revelation–which took place at Oceana–was that it is much harder to make a batch of 600 cookies than it is to make a batch of 60. Also it is REALLY HEAVY. Oceana’s kitchen is huge, and there was so much to do. The chef I worked with, Chef Joseph Gabriel, was intimidating at first, but ended up being incredibly patient and nice. It was my very first trail (the bakeries came a little later). To say the least, I felt a little overwhelmed.

My next trail was at Spice Market, where I worked with the impressive and incredibly creative Chef Christina Kaelberer. This experience made me realize that I haven’t developed some skills that are crucial in a restaurant setting—namely, being able to quenelle and to be consistent in my output (i.e. make things the same shape and size). I left convinced that I must learn to do these things, STAT.

At Colicchio & Sons, I watched and helped a well-oiled machine churn out exceptional work. Furthermore, I spent time being taught by nearly every member of the culinary team—each of whom was kind, informative, and excited to have me there. The team also really loves the executive pastry chef, Stephen Collucci, a talented man with an inspiring and friendly demeanor. Everyone was excited about his work, and it was contagious. As at Spice Market, they had me taste most of the desserts, which were beyond words in terms of their deliciousness. There was a lot to do, a lot to see, and a lot to create, but it wasn’t overwhelming—it was beautiful. At the end of the trail, I knew that this was where I wanted to do my externship. Fortunately, they wanted me too; I start in December, and I am completely pumped!

Courtesy of: http://newyork.seriouseats.com

Picture courtesy of: http://newyork.seriouseats.com

Before I go, I’d like to leave you with some tips that I took away from these experiences. I have no doubt that you will learn your own lessons, but if you’ve taken the time to read this far, why not pick up a couple of pointers to take with you?

Number 1: Come in with a really positive attitude. You want to display the following to your potential employer: I am eager to learn, and I am ready to work long and hard. Chef Dave complimented me on both of these things and even told me that these qualities are even more important to chefs than actual skill level, which will naturally increase with practice.

Number 2: Leave your ego at the door. No matter where they went to school, everyone who already works in the bakery or the restaurant in question knows way more than you do. You will learn these skills, but in the meantime, no task is too small.

Number 3: Your chef instructors are good sources of information, but you have to ask! After my trail at Spice Market, I went into class and asked my instructor Chef Scott for advice. His answer? “Take a knife skills class, silly! And buy a tub of Crisco to practice quenelling at home, over and over again.”

Number 4: This is another piece of wisdom from Chef Scott, prompted by my frustration at failing to recreate an exact replica of a chef’s perfectly executed recipe. Chef Scott said that it’s a myth that someone can just watch and learn, which was quite a relief to hear. In other words: Practice makes perfect. To be your best, practice at home.

Number 5: Read the dessert menus ahead of time. Chefs love it when you can show how much you care about being there!

Number 6: Try everything, ask questions, and don’t be afraid of failure. Go on as many trails as you can.  It will help you gain not only perspective, but also knowledge of your own needs and interests!

Good luck on your trails!

By Carly DeFilippo

In the European tradition, aspiring chefs would learn their trade through apprenticeships. Even in this age of professional culinary schools, all ICE graduates fulfill this traditional on-site training as part of their graduation requirements. Daniel Boulud’s DBGB is just one of the Dinex Group restaurants where ICE Culinary Arts and Pastry & Baking Arts students serve as externs. Executive Chef Eli Collins represented the group at a recent cooking demo, featuring DBGB’s “Espagnole” – a fresh chorizo sausage with piperade and basil oil.

Central to the creation of said sausage is Chef Charcutier Aurélien Dufour, who joined Collins for the live demo. Dufour manages the production of more than twenty signature sausages for DBGB alone, in addition to overseeing the entire charcuterie program for Chef Boulud’s other New York locations.

As Chef Dufour began to grind the pork shoulder and belly for the chorizo links, Collins explained that he chose the piperade because it was a traditional recipe, featuring simple ingredients, elevated by skill and technique. While preparing the tomato concassé, for example, he described how different ways of cutting vegetables changes how they cook, affecting the taste of the finished dish. He also reflected on the importance of an apprenticeship, in that it provides the opportunity to perfect a technique or the flavors of a dish through repetition. For example, small details – like cooking tomato paste long enough to reduce its bitterness or gently puncturing sausage with a fine casing pricker – can determine the ultimate success or failure of even the most rustic dish.

sausage twist

As the room filled with the smells of sautéing midnight vegetables, Dufour deftly twisted the fresh sausage into links, with the metered regularity of a true craftsman. It was a pertinent demonstration of the skill one only gains through repetition, of the progression from apprentice to master.

The finished piperade was, as promised, a comforting classic. But far from the simple home-cooking of France’s Basque Country, it had transformed into a restaurant-worthy dish. Even under the unfamiliar time constraints (and the watchful eye of forty aspiring chefs), Chefs Eli and Aurélien produced a truly enviable plate.

  • 2 roma tomatoes
  • 3 tbsp chorizo oil
  • 5 piquillo peppers
  • 6 cloves garlic, minced
  • 2 medium red onions, cut in large dice
  • 1 tbsp piment d’espelette
  • 1 teaspoon paprika
  • 1 tbsp tomato paste
  • 4 red bell peppers, peeled, seeded and cut in large dice
  • 4 yellow bell peppers, peeled, seeded and cut in large dice
  • 5 piquillo peppers, seeded and cut in large dice
  • 2 tbsp sherry vinegar
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped oregano
  • salt and ground white pepper

To serve:

  • 6 fresh chorizo sausage links
  • 1/4 cup basil oil

  1. Bring a small pot of water to a boil over high heat, and set a bowl of ice water on the side.
  2. Using a small knife, remove the stem of the tomatoes and score the ends. Boil tomatoes for 10 seconds, then chill in the ice water.
  3. Peel the tomatoes, cut in half, remove the seeds and cut the remaining flesh into a small dice.
  4. Warm the chorizo oil in a large saucepan over medium heat. Add the garlic, onion and a sprinkle of salt and pepper, and gently sweat for 10 to 15 minutes.
  5. Add espelette pepper and paprika and cook, stirring to toast, 1 to 2 minutes.
  6. Add the tomato paste, peppers and continue to cook for about 10 minutes, until softened.
  7. Stir in the sherry vinegar, basil, oregano and diced tomatoes, and adjust seasoning with salt and pepper as needed.
  8. To serve, grill or sear the sausages in a large saute pan until cooked through. Serve on top of warm piperade with drizzled basil oil for garnish.

Years ago, when I was starting out in restaurant kitchens, a well known chef said to me, “I can tell how good a cook someone is by watching them work for five minutes.” At the time, this mystified me. What did he see so quickly? Was he judging everyone too quickly? Didn’t he want to taste their food? Didn’t he want to see how many derivative sauces they could name?

Now after years in the kitchen, I know what he meant: it’s not just about the cooking. Of course mastering cooking techniques is essential, but being successful in a restaurant kitchen means more than knowing how to cook a few classic recipes. It’s also about having the right attitude and work habits. How you cook is just as important as how well you cook.  A couple of tips I often share with my students: know how to organize your mise en place, work in a clean setting and with a sense of urgency, never standing around if others are busy and integrate a sense of teamwork into the kitchen. These are ingrained in every successful chef. Along with all the cooking, we work on these skills in class from lesson one. Sometimes these may seem like quirky details to the students, but they are important parts of their education.

My current class is in Mod 3, the time in the culinary program when students begin to look for externships. This means trailing which is working a shift in a restaurant kitchen to see if it’s a good fit. For many students, this is their first time in a professional kitchen. Understandably many don’t know what to expect. Worried they’ll be asked to cook something we haven’t covered (or worse yet, that they’ve forgotten), I get asked a lot of questions.

My advice is always the same: arrive early and be willing to stay late, ask questions if you have them, don’t be afraid to admit if you don’t know something (you’re students – you’re learning), jump in with both feet and act like you want to be there. If you have basic cooking and knife skills, chefs will show you how they want each dish prepared. Setting up a kitchen station correctly, cleaning and working professionally are skills you should have when you walk through any kitchen door.

None of this should come as surprise to my students because we practice it every day and have been talking about this from lesson one: a good attitude will take you far.

I’ve helped over 300 students select their externship in the time that I’ve been at ICE. So, when it came time for me to decide, I thought I had it pretty much covered. I decided to challenge myself in a restaurant where I imagined I would learn speed and be in a place that feels familiar to me given my past front-of-house experience. My decision was a Spanish restaurant on the Upper West Side named Graffit. Aside from loving all things Spanish, I had known Chef Jesus Nunez for some time and was really attracted to his philosophy of combining food and art as well as building a family-like team. So, I informed my advisor of the details, an agreement for my 210-hour externship was put in place, and I was ready to embark on my first professional back-of-house experience.

All I really remember from my first day at Graffit is that I felt hot. As I made my way up to the kitchen in my checkered pants, an unmarked chef coat and my big black kitchen shoes, I was introduced to my new pastry mentor, Rachel, and instantly felt myself start to sweat. I had a sudden flashback of walking into the kitchen at Extra Virgin, seeing the line cooks with beads of sweat rolling down their faces as they worked through our Friday night rush. At that time, I thought I had a pretty good understanding of what it was like to work in a kitchen. Even in my role at ICE, I have visited numerous kitchens and learned about the lifestyle of a cook by reading books like Kitchen Confidential and having countless conversations with chefs. I knew from these experiences, that life in the kitchen was hard and meant long hours. I had stood for hours greeting and seating guests while working front-of-house, but working in a kitchen is just so much more physical than I ever expected — up and down the stairs to the prep area, back and forth to the walk-in, moving in the rhythm of a kitchen that during service is nothing short of organized chaos. Within a week, I learned my first lesson: front-of- house is not back-of-house. More…

I have been telling students for two years now about what to expect on that very important day of their first trail. I’ve been calming them down and assuring them it’s going to be okay. Last week, I found myself at the door of my first trail, hoping I had been telling the truth this whole time and assuring myself that it was going to be okay.

My first trail was at Maialino, Danny Meyer’s Italian trattoria within the Gramercy Park Hotel. The pastry chef, Jennifer Shelbo (who also happens to be an ICE alumnus!) greeted me and introduced me to my first task: washing, peeling, cutting and coring quince to be roasted and used for sorbet. She stood right beside me, doing each of the steps along with me, albeit just a tad bit quicker! I got my first blister from holding a peeler but by the last quince, I actually felt like I was getting used to the process. Chef Shelbo then introduced me to one of the pastry cooks, Ali, who was in the dining room cutting bread and plating some desserts for service. As tickets came in, Ali and I got things ready for the runners who were bringing the dishes to the tables. After moving to the pasta room to help prepare grissini with Chef Shelbo, I had the opportunity to taste some of the delicious desserts I was helping to prepare. Chef Shelbo was also testing some recipes for a new item on the dessert menu, and I joined the rest of the pastry team in tasting. Finally, Chef Shelbo brought me down to the office to discuss the potential for externship at Maialino. All in all, it was a really fun and great first trail that exposed me to a lot of what pastry does at the restaurant. More…


text:
Contact for Free Attorney Information Packet

Rules in Medical and Dental Malpractice

School of Thought Rule

You have already read about the New Jersey case, which held that a podiatrist cannot be expected to treat a cardiac arrest, because he is only trained to work below the ankle. However, an Arizona podiatris

t treated an elderly man for pain in the leg and lameness. When the patient asked if they should call in another doctor, the podiatrist told him it was not necessary, and everything would be all right. The man had a blockage of the artery to the leg; he eventually developed gangrene and had to have the leg amputated. He sued for medical malpractice, alleging that arterial bypass surgery could have saved his leg. He won his case.

What about chiropractors? They believe diseases are caused by pressure on the spinal nerves and cannot be held to the same standard as M.D.’s or D.O.’s. However, they are expected to know when a disease is beyond their skills and refer the patient to a doctor. A Pennsylvania woman consulted a chiropractor about pains in her back. He took a chest x-ray and manipulated her back for over a year. When she did not improve, she went to a doctor who found that she had advanced cancer of the lung. It was visible on the x-ray taken by the chiropractor, and at that time, it was in an early stage. She sued for medical malpractice and won. The chiropractor claimed he was not a radiologist, an x-ray specialist, and could not be expected to read x-rays as well as a specialist. But, the judge said that if he took x-rays, and his patients relied on his reading them, he had a duty to read them correctly.

How About Faith Healers and Religious Counselors?

Your chances of prosecuting a successful lawsuit for malpractice against a religious counselor or faith healer are not very good. Since there are no recognized standards as to what is acceptable practice for faith healing, it is virtually impossible to establish a complaint of malpractice, which is a departure from good and accepted practice.

If a faith healer or religious counselor is connected with a religious organization, he is probably protected by the First Amendment to the Constitution and immune to lawsuit. About the only claim that has much chance of success against a faith healer or religious counselor is if you have a treatable, medical illness and one of them persuades you not to consult a doctor by promising you a faith cure.

In a California case, the parents of a boy who committed suicide sued his religious counselor for malpractice. They lost the case because: 1.) a religious counselor is not a psychiatrist and cannot be held to the standard of competence of a psychiatrist, and 2.) all communications between a clergyman and a believer were private and privileged under the Constitution and could not be inquired into by the court.

The Doctor Went Outside His School of Thought or Specialty

There is one common exception, to all these limitations on liability that comes up frequently. Whenever a doctor holds himself out as a specialist, or undertakes a medical or dental case that should be handled by another school of thought, medical or dental specialty, he can be held to the standard of that specialty.

If your family doctor treats a serious eye condition, which turns out badly, and you lose the eye, and he says, “It could not be helped. I did my best, but I am not an eye specialist.” Is that a valid excuse? No. If he undertook to do what a specialist should normally have done, he can be held to the level of a specialist. Today, some doctors go outside their field and do things which they are not trained or qualified to do. If it turns out badly, they cannot plead ignorance.

As long as a doctor stays within his area of expertise, he is protected by what lawyers call the presumption of competence, which means the law believes he was competent to do whatever he did. You have the burden of showing he did something wrong. He does not have to prove he did it right. But, if he goes outside his field, that is more difficult for him. It is more difficult to prove you did not do something wrong.

Podiatrists and oral surgeons may commit malpractice in their own field or if they go outside their field. For instance, if a podiatrist tries to do knee surgery or an oral surgeon works on the ear or neck, and anything goes wrong, they are on the defensive.

There are two exceptions to the standard of care that you have to be aware of, the respectable minority and error of judgment rules. They will be discussed in our next post.

Tags: , , , , , ,

Leave a Reply

Spam Protection by WP-SpamFree

Download our Free Medical & Dental Abbreviations Glossary


text:
Tag Archives | law school location

How to Avoid Law School Rankings Tunnel Vision

Are you that guy?  You know, the guy who says, “I’m going to go to this law school which is ranked at #37 because this other school that I got into is ranked lower, at #56.”  Worse yet, are you …

Read full story Comments { 1 }

Law School Selection: Location, Location, Location! Why Geography Matters

“Location, location, location!” That’s what many realtors will tell you when you’re trying to determine which of several prospective homes will provide the most re-sale value over time. Simply put, a particular home in one location may end up being …

Read full story Comments { 0 }


text:
Wainman 2.0 Rabbit Kites

It’s that time of the year, the time of the year when all of the new stuff is either out or coming out.  We have ourselves another update from a major leader in the kite industry.  Wainman has officially released the 2012 Wainman 2.0 Rabbit Kites.  They not only added two new sizes, but they »

Read More »

Recommended Articles

2013 Varial X vs Lithium

Whats the difference? As we hear this over and over again from riders.  Well, there is a huge difference. Enough so that Airush Kite Designer, breaks it down and explains the two kites feeling and design. In 2013 the Lithium made some minor changes compared to the 2012, what were they and how does it [...]

Video of the Week: Antandroy by F-One

This video is simply amazing.   Click here to check out the new F-One Bandit 5


text:
WalletCardCTA v1

ICE ID's Are Important For Your Active Lifestyle

Posted by Emily Battmer on Aug, Tue 09, 2011

Exercise is an extremely important part of maintaining a healthy lifestyle. And since it’s still swimsuit season, staying in shape is more important than ever! But exercising outdoors among the elements also poses a threat to any and all workout devotees - regardless of whether they have a medical condition. Here are three major reasons why an ICE ID bracelet is another important element of an active lifestyle.

Read More

Tags: ICE IDs, ice alert ids, ice ids for runners

Related Posts Plugin for WordPress, Blogger...


text:
FREE Friday: LifeWay Christian Stores!

"FREE!" The word reels me in every time. And I'm counting on it reeling you in, too, because we're giving away a $25 gift card to LifeWay Christian Stores and we want you to have a shot at it. Shopping at LifeWay Christian Stores is different from other retail experiences. And that's by design. Stores are staffed by caring associates who will warmly invite you to browse to your heart's content. … [Read more...]

Women’s Ministry and October Baby

How many of you have faced women in your ministry who have had an abortion or who have experienced some situation that caused much pain and bitterness? Forgiveness of self and others is not easy. We must seek ways to help women heal and to experience restored relationships between them and God and them and others. Did you get the opportunity to see the movie October Baby? If you missed it in the … [Read more...]


text:
Certified sexologist talks safe and pleasurable play

Kate Evans By Kate Evans
on April 15, 2011 at 12:25 PM

Students eagerly fled to the Cape Cod Lounge on Tuesday, April 12 at 7 p.m. for what was promised to be a fun-filled night of sex talk and free toys. Megan Andelloux, board certified sexologist, kicked off the Study Sex: College Tour with more spunk than the Student Union has seen before. Andelloux was told the event wasn’t allowed to go on unless the windows from the lounge into the union were blockaded due to the explicit material of the event, so she proudly papered the windows.

Andelloux, also referred to as “Oh Megan!,” brought show and tell toys to serve as a visual to her talk. Students passed around a speculum, a religious fantasy dildo, anal beads, nipple clamps and much more.

Apart from expanding students' S&M knowledge, she also taught numerous safety tips throughout the night. Audience members were shocked to learn that a condom is not being used effectively unless three to five drops of lubricant are dropped into the tip of the condom. So according to Oh Megan! that 99 percent effectiveness condom companies are bragging about isn’t, apparently, so effective!

Students also learned that colored condoms are safer than skin-toned condoms. This is because colored condoms are less likely to rip or fall off without the participants noticing.
Unlike promotions for the event had advertised, students did not receive free vibrators as party favors. Instead, students left with free condoms, lubricant samples, “Just Wear It” stickers and a Tenga egg. The egg is traditionally a masturbatory vehicle for males, however Andelloux explained it can be placed over a sex toy for a different feel to benefit both males and females.

The “Sex Talk” was scheduled to end by 9 P.M., but the excited crowd asked so many questions that Andelloux didn’t even get through her presentation and the event ran overtime until nearly 10 P.M.


text:
Time to plant trees

October 14, 2011 – 10:07 am

Discovered this poem mid-paper, a lovely calming moment in the middle of a hectic day. Week. Month? Year? Lifetime?

Time to plant trees is when you’re young
So you will have them to walk among –

So aging, you can walk in shade
That you and time together made.

–James Hayford, “Time To Plant Trees”

Here’s the trouble, though.

Trees that you plant will blossom slow,
Far slower than youth would have them grow.

One of the things I hoped to learn in graduate school (and I think I am and will) is how to think on slower timescales, longer timelines, bigger pictures. Become comfortable soaking in vast oceans of uncertainty without immediately thrashing towards a shore I can’t see. Balancing things with short-term action and exploration enough that I can remain spontaneous in the short term while hewing to a more constant long-term conmpass, instead of ripping down and rebuilding my entire life from scratch over and over; building roots and letting myself set down, commit to something, accept that imperfection will occur regardless of how long I forestall solidity.

I’ve learned that I react better to options than to obligations, but I really do need to invest more in a few options so that they actually happen. Complacency eventually turns into stagnation, and I learn nothing when I’m too afraid to grow.

Know someone who'd appreciate this post?
  • Print
  • Facebook
  • Twitter
  • Google Bookmarks
  • email
  • Identi.ca
  1. 2 Responses to “Time to plant trees”

  2. I am too impulsive and eager to please, sometimes I do not take the time to absorb the whole issue at hand and rush forward as you say above. I don’t know why I can not take a breath and slow down. I also suffer from stagnation in other areas.

    By vincent on Oct 19, 2011

  3. BTW… I planted trees (in haste) this Sunday past.

    By vincent on Oct 19, 2011

What do you think?


text:
A Different Kind of Warrior: The Military Kid

opc-girlsWhat’s it like to be a military kid – one who worries about the safety of parents who may be living halfway across the world for months at a time?

We can try to understand their situations, but no one really “gets it” except the kids themselves. Most military children do not live on or near an installation, which makes it that much harder for them to connect with other kids who also have a parent serving. Operation Purple® camps were specially designed to help military kids cope while their parents are deployed.

Since 2004, many generous Americans have helped send more than 51,000 military kids to Operation Purple camps.

Getting a break from war, finding friends to confide in, and having some fun to offset the extra responsibilities in their complicated young lives. Operation Purple camps bring amazing experiences to the lives of our military kids.

Although their parents are the ones who are exposed to hostile environments, it’s the kids who bear the stress of uncertainty – wondering when the separation will end, whether mom or dad are safe, and whether they’re going to come home “the same.”

While at camp, kids get to do everything from kayaking and hiking, to archery and horseback riding. They participate in military-based activities, like hide-and-seek while wearing night-vision goggles, or exploring Humvees and helicopters.

But most importantly, they get the opportunity to make friends with kids who know everything they are going through – kids who are just like them.

Here are a few words about the camps from the kids themselves:

“It’s helped me get away from all the stress in my life and be able to make friends who understand me.” –Kaitlin, age 8

“I made amazing friends and was able to talk to other kids about deployment. It truly brings kids closer and helps us understand we are not alone. I love OPC… it makes me feel like people truly care.” – Emma , age 11

“Camp has taught me that I’m not the only child having a hard time while my dad is gone.” –Johnathan, age 7

And one from mom, too:
“Before camp, our children never considered how much they’re appreciated for giving up their dad to serve our country. This program gave them a much needed reward for their sacrifice.” -Suzanne, Mom of camper

Just one camp experience can change a child’s life forever. Please help us make a difference in the life of a military child.

Remember, military kids serve, too. Help support them by donating today!

carolinePosted by Caroline Rasmus, Development and Membership Manager

One response to “A Different Kind of Warrior: The Military Kid

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


text:
Will write columns for gas

Andrew Heller | MLive By Andrew Heller | MLive The Flint Journal
Email the author | Follow on Twitter
on April 23, 2008 at 1:58 PM, updated April 23, 2008 at 2:26 PM
Your gas station soon

Wednesday, April 23
It's a monologue. It's a blog. It's ... a monoblog!

• CNN has a report on saying some Americans with big vehicles are now seeing their first $100 fill-ups. Boy, you know, it's almost like there's some kinda turmoil in the Middle East or something, isn't it?

• Personally, I wouldn't mind the prices so much if the air hose worked once in awhile or if they'd replace the washer fluid in those bins once a month or something.

• John McCain has asked the North Carolina Republican Party to not run a commercial demonizing Barack Obama for his reverend's racial views. It's not that he's being nice. It's just that they need the room for all the commercials about how Obama hates gun owners and church-goers.

• Officials have finished up DNA tests on those polygamy cult kids down in Texas, and it turns out every one of them was fathered by the Portland Trailblazers. (See, a while back it seemed as if everyone on the Trailblazers had a paternity suit filed against ... oh, never mind.)

• Shows you what a guilty conscience can do, though. Just to be sure, Bill Clinton told Hillary he hasn't been in Texas in ages.

See you tomorrow, folks. Be good. Or at least have fun.


text:
Chelios on WDFN: Referees told to call even-up penalties

George Malik | Contributor By George Malik | Contributor
Follow on Twitter
on November 14, 2008 at 7:18 PM, updated November 14, 2008 at 8:11 PM

Red Wings defenceman Chris Chelios spoke to WDFN's Stoney and Wojo on Friday afternoon, and he discussed the Red Wings' comeback win over the Tampa Bay Lightning, the "even-up" phenomenon, Detroit's nationwide following and his recovery from a broken leg.

Regarding the refereeing mess, Chelios believes that the referees are under pressure to even things up:

Bob Wojnowski: Now Cheli, not to get you in trouble at all, but I've heard more and more talk from, like broadcasters and their players, that they're going to...When a team is behind in the NHL these days, they're automatically going to start getting power plays. Is that like, more than ever before, does it seem that way, kinda?

Chris Chelios: Well, it's like I said, it's the "New NHL," they want scoring, they're supervising these referees...And, I mean, just compare it to basketball; how many times do you see a team get in foul trouble, you know, once they get up a bit? It's almost like it's controlled to a certain extent by the referees, the officiating, and the supervisors, so...I mean, it's not like they're keeping it a secret--they're telling the referees to call penalties, so...You can all a penalty, or, you know, a foul in basketball pretty much every time they come down the court, football, same thing, any contact sport, it's open for criticism, you know, on the officiating, so they're doing what they're told, and I think, I look back to the Pittsburgh game, you know, even though we did blow it in the third period, they did give them that five-on-three and little momentum, and a nothing call to make it a five on three, which...

Like I said, is it a penalty? Yeah, sometimes it is, but so many times you see it's not called. To not beat around the bush and answer your question, I think it's controlled.

Wojo: It seems that way, it does!

Chelios: Well, it does, let's just call a spade a spade, right?. They watch scoring, and if it's good for the fans and good for the game, so be it, you know...Is it fair? What's fair anymore?

Regarding his leg, Chelios has bad news:

Wojo: So, for those who don't know, what's the weekly update on Cheli's leg, and return? Anything new?

Chelios: Uh, the weekly update is, uh, now, instead of day-to-day, it's week-to-week, which is unfortunate, but, uh...Like I said, the bone's healing fine, just like it's supposed to, I'm taking cat scans, and, um...

I just got a lot of atrophy in the muscle, and I guess, from walking funny for 3-4 weeks, and limping around, it caused a little more problem with the muscles along the side of my leg, and I've never had a thing like this, but I think the only thing I can compare to is, when I was 9 or 10 years old, I broke my leg, and it feels like I just got a cast off, which I didn't, but I've got the same situation as just getting a cast off, and my muscles, are you know, weak and sore, so ...

But it is getting better, I just hope, you know, it heals sooner than later, and I'm hoping I'll be back in two weeks. That's, you know, maybe wishful thinking, but that's the time frame. They said six to eight weeks, and I'm going on six-and-a-half now...

Download file.


text:
Buck Harvey on Sports

Between columns, Buck discusses the major developments in sports and what's on his readers' minds.

So how, again, does TCU become No. 1?

I don’t blame Gary Patterson for doing whatever he can to motivate his team.

I also don’t blame the Horned Frogs for questioning a system that doesn’t give an undefeated team a chance to become No. 1.

But Patterson is dreaming if he thinks there’s a scenario that puts TCU first in the Associated Press poll.

Again, maybe it’s nothing more than a pep talk. He wants his guys to believe they can be No. 1 with an impressive over Boise State.

“That’s what I told them,” Patterson said. “I said our whole deal is we’re going to have to show the nation in this next bowl game that we belong … that we’re one of the top two teams in the nation. ‘You can still win the A.P..'”

The scenario goes like this, according to ESPN: “For TCU to have any chance of swaying A.P. voters to be No. 1, the Horned Frogs would have to rout Boise State, hope Texas beats Alabama in a real sleeper and also keep an eye on undefeated Cincinnati (4th in AP, 3rd in BCS) vs. Florida.”

Passing Cincinnati wouldn’t be a problem, since the computers have been the ones in the Bearcats’ corner.

But how could Texas ever be in “a real sleeper” while beating Alabama?

Beating No. 1 would have to be impressive enough, wouldn’t it?

Categories: Uncategorized
Buck Harvey

Comments are closed.


text:
Clocking In

You have clocked in to's business news blog about San Antonio and South Texas businesses and business people.
Posts filtered on Tag

Texas is a tax haven for retirees

Retirees who are weighing where it makes the most financial sense to retire to should keep their eyes on Texas. Texas has been selected as one of the most tax-friendly states for retirees. Hooray, more old people. checked out each state based on taxes, and gave Texas high marks because there’s no income tax […] [Read More]
Categories: Retirement, Taxes

Cost of care continues rising

(Tom Reel / Express-News) The cost for long term care in San Antonio continues rising. The cost of long term care is rising faster than inflation, which could mean trouble for those at or near retirement, a new report from Genworth Financial says. Costs have risen 5 percent a year in San Antonio for the […] [Read More]
Categories: Retirement

Care company helps prevent identity theft among seniors

You’d probably feel pretty lousy if you were in charge of finding a caregiver for a loved senior citizen in your life and the caregiver you picked stole his or her identity. And you should feel lousy about that. Caring Senior Service, a San Antonio company that provides personal senior services, can help you prevent […] [Read More]
Categories: Uncategorized

Company for seniors expands its reach

We’re all aware of the increasing age of our population and the growing number of seniors. Despite the urge, I won’t make any jokes about seniors or old people right now. But senior-related businesses do seem to be doing well because of this. San Antonio-based Caring Senior Service announced that it has expanded its services […] [Read More]
Categories: Uncategorized


text:
Geek Speak

Geek Speak is where the world of Geekdom comes alive.

Big League Chewie & HoboCop T-shirts by Antarctic Press

(Antarctic Press Facebook page)

Trust San Antonio’s Antarctic Press to pop out more clever wearable puns with a geek nod. Big League Chewie casts Chewbacca from “Star Wars” in the flavorful world of Big League Chew, the shredded bubble gum in a pouch made famous by baseball players too young or discerning for chewing tobacco or sunflower seeds. And then there’s HoboCop, a more destitute spin on RoboCop who looks like he just rolled out of a rickety boxcar. Both tees come from the mad mind of Joe Wight (“The Last Zombie”) and start at $22.95 each.

Enjoy a combination Wookiee-Ewok dress by Crissy Baker
Best. ‘Portal’ T-shirt. Ever.
POSTER: RoboCop, The Dude & more cult icons wearing old 3D glasses

Got geek news, insights or other mana? E-mail me. And follow me on Twitter for more tomgeekery.

René A. Guzman

René A. Guzman

Comments are closed.


text:
Search for National Anthem singer is underway at TMS

Mike Haag covers motor sports for the San Antonio Express-News. To send Mike news items, press releases, photos and results, email him at

How would you like to sing the National Anthem at a race at Texas Motor Speedway in Fort Worth?

Well, here is your chance.

Texas Motor Speedway and radio partner, LKCM Radio Group, are searching for the next musical talent to perform the National Anthem as part of the 2011 National Anthem Hometown Hero contest.

TMS officials said LKCM radio stations in Fort Worth, Corsicana, Jacksboro as well as Ardmore, Okla., will host qualifying events in their respective markets to advance to the finals.

There will be two finalists chosen and the winner will perform the National Anthem prior to the O’Reilly Auto Parts 300 Nationwide Series race at TMS on April 8. The runner-up will sing prior the start of the WinStar World Casino 400k Camping World Truck Series race on June 10.

Beginning March 21, one semifinalist will be selected from each of the qualifying locations. Fans will submit their videos of the performances on and fans will vote for their favorite performer.

Officials said the two contestants receiving the highest percentage of votes will be selected to perform. For more information or for a complete list of qualifying rules, visit or

Mike Haag

Comments are closed.


text:
UTSA Sports

E-N coverage of the San Antonio institution.

Business odds and ends

Had a chance to speak to associate athletic director Brad Parrott the other day on a variety of business-related topics.

* The details of UTSA’s contract with the Alamdome has been finalized in principle, with the city keeping all revenue for parking and concessions and UTSA keeping revenue from ticket sales, merchandise and sponsorship. Parrott said the contract should be signed by Sept. 1.

He estimates UTSA will make between 75-80 cents for every dollar generated. For a crowd of 20,000, that’s about $187,000.

* Parrott said UTSA has received verbal commitments to rent 28 of the 36 suites for which it will receive full revenue. (The Alamodome has 52 total suites — the 36 currently being offered, four allocated to UTSA administration, 10 kept by the city and 10 smaller reserve units from which revenue will be split between the city and UTSA.)

Additional ticket sales are going “exceptionally well” according to marketing director Jim Goodman.

In additional suite sales, a UTSA sales team comprised of six or seven officials is concentrating on so-called “prestige level” season tickets. Ranging from $1,250 to $650 for six home games, with seats in the prime sections located on or adjacent to the 50-yard line, the tickets are being marketed to current or potential donors.

Even school president Dr. Ricardo Romo has been involved, recently selling a handful of packages.

Parrott said UTSA has taken 1,600 $50 deposits for standard season tickets, ranging from $450 to $120, which will open to the general public on Oct. 1. Two weeks before that, on Sept. 16, UTSA will hold an alumni party, with discounts given to alumni association membership for every ticket purchased.

* Scheduled for April 19, UTSA’s spring game at the Alamodome has been designated as an official Fiesta event.

Categories: UTSA football
Dan McCarney

One Response

  1. ROWDY RUNNER says:

    Awesome article Mr. McCarney! Keep them coming! GO RUNNERSSSSS!


text:
Wednesday, February 15, 2012

Budget Debates: Let's Look at the Ground Level

By Mike Fitzpatrick, NAMI Executive Director

President Obama submitted his proposed federal budget for 2013 to Congress this week. As expected, it’s controversial. Much of the debate leading into the fall’s elections will be over what programs should be cut and how much taxes should be raised—if at all—on high income Americans in order to reduce the federal government’s deficit, let alone pay down the national debt.

As part of the debate, there will be choices important to individuals and families affected by mental illness, regardless of political party. Mental illness does not discriminate. It affects Republicans, Democrats and Independents alike.

For example, the President’s proposal would cut $360 billion in Medicare and Medicaid payments over 10 years, in part by cutting payments to providers. It also would freeze the National Institutes of Health budget, which is the source for scientific research into mental illness. Along with disability income, housing and other practical needs, these areas make the difference for treatment and recovery.

The squeeze on Medicaid especially affects state mental health care systems. In November, 2012, NAMI released a special report that outlined the impact of that squeeze, along with state budget cuts.

Expect state budget crises to continue. This past week, debate in several states and the impact of cuts—and rising demand—filled headlines in Florida, Iowa, Ohio and Oklahoma. In Florida, The Bradenton Herald posted a video of a protest that raised public awareness of the local impact of a proposed $91 million cut in state mental health care.

“If I didn’t have this service, I probably would be homeless,” Jeffrey Vassey, a 55-year-old man living with schizophrenia told the paper.

Budget debates speak in terms of trillions, billions, millions and thousands of dollars, depending on the size of the community—national, state or local.

It’s easy to lose perspective.

At the ground level, however, the perspective is easy. Mental health care often makes the difference between living on the streets and moving toward recovery. It can make the difference between life and death.

Let’s all keep that fact in mind and remind legislators and political candidates of it every chance we get as the budget debates continue.

1 comment:

JPT said...

you guys sshould start one of those petitions and send it would have more weight coming from an established mental health site like NAMI.


text:
« Nikonians News Flash - Update |Main| ID#66: The Image Doctors »

May 12, 2008

The Nikonians On Location #17 - Carnival Parade

The annual Copenhagen carnival starts with a parade through the center of town and Martin Joergensen is on location to get some shots.

Click here to download Nikonians On Location Podcast #17 (NPC-OL-2008-05-12; 13:58; 6.5MB, MP3 format).
Video supplement available here (NPC-OLV-2008-05-12; 8:35; flash format).

Show Notes: May 12, 2008
A few tips on shooting when access to your subject is difficult because of a crowd. Also some tips on the use of flash in daylight when the light is harsh and there is lots of shadow alternating with bright light.

Video supplement:
Color, faces, crowds, music. A carnival parade has it all. See the slide supplement to "On Location #17, Carnival Parade" here.
Click here to view Nikonians On Location Video Supplement #17 (NPC-OLV-2008-05-12; 8:35; flash format)

[iTunes] Subscribe to the Nikonians Podcast directly in iTunes

[RSS] Add the Nikonians Podcast feed to your RSS reader

[Vote] Vote for us on Podcast Alley!

Questions, Comments, Announcements?
Email Martin at onlocation@nikonians.org, or drop us a line in the Podcast Feedback forum!

Posted by martinj at May 12, 2008 10:00 AM


text:
Not too long ago there was a news about Super Junior’s Donghae offering help to a random fan who needed blood donation for a friend of hers.

Donghae recently tweeted, “I am hoping that you(whoever is reading this) can help when you see this!! If anyone (of you) can help, (people) will suffer not suffer pain for one (more) second !! Let’s Go(!) Donate.”

Seeing him work so hard to help someone he never met before is really touching. I would have helped if I could.

Categories :

Tags: ,

(Avg: Need 5 votes)

Recent Reactions:

xoxkarenxox24 reacted: Hearts
pauline reacted: Win, Cute, Hearts
vampireangel reacted: Hearts
chokyujoonsomma reacted: Cool, Hearts
sharrix reacted: Hearts
QTKats reacted: Hearts
xmeimeix reacted: Cute, Cool, Win, Hearts
beast_are_best reacted: Cool, Hearts
cheeseheartssuju reacted: Cool
Alteil reacted: Hearts
cutiechicka reacted: Win, Cool, Hearts
henryslilneko reacted: Hearts
SunnyBunny reacted: Hearts
Allichan93 reacted: Cute, Cool, Hearts
Greenii reacted: Cool, Hearts

Show All Reactions

Dear Guest, please login to comment

You can use your Mixr, Facebook, Twitter, Google, or Yahoo account to comment

Create New Account | Forgot password?

Please keep the comments clean by not posting advertisements, profanity, or personal attacks. Terms of Use.

Having trouble registering? Try our non-javascript registration page.

so nicel!! <3

He is so nice, is he not? XD

Donghae is such a angel!! <3

Donghae, you’re so kind....

Hae-oppa, if I could, I would.. but not yet.. time will come! :D

it makes me want to cry a bit to see him working for his fan. TT

he has such a good and kind heart!

Aww. That’s so sweet of him.

Aww So kool <3 Again this is why he is my favorite. Such a caring guy. GOOD JOB DONGHAE!!! Proud of my boy (: hehe If only I could help some how.

he’s such an angel!

aww thats a nice thing to do :] donating blood is a very good thing especially if you qualify to

how kind ! Oppa make me love “ Super Junior “ more >< ♥

awwwwwwwwwwwww so sweet

So nice of him ^^ <3 Donghae!

That’s so sweet of him! And this is why I love him so much; he’s so caring! :D

Ahw Donghae. It’s celebrities like you that make us fans proud and love you even more. ^^ <3

Donghae is so sweet, kind, amazing, cute...i can go on forever! <3 Love u fishy!

He is definitely one of the sweetest and purest celebrities (:
I admire this side of him.
Makes him seem so down to earth despite being an idol.
I love this boy <3

awww he’s such a sweet guy. makes me love him even more <3

donghae is officially my bias in suju now =x

this guy… he amazes me with his actions <3

Aw. It’s really nice to see idols encouraging good deeds. ^^

It’s so sweet of him to put all this effort into helping others. He doesn’t even know the fan, but he remembered her and he’s still trying to help. Go Donghae!

Donghae is so kind...I wish I could help but I’m not in Korea, plus I just gave blood recently~!

his heart is really warm and beautiful ^^ ELF prouds of you, DongHae ah ♥~

<< Start < Prev 1 2 Next > End >>

Follow Us

suggest a link

Ningin Voices

We love to hear from our users! Let us know what you'd like us to write about at


text:
A.C. prostitute murder case continues

Paul Cox/The Star-Ledger By Paul Cox/The Star-Ledger The Star-Ledger
Follow on Twitter
on May 11, 2007 at 6:07 AM, updated May 18, 2007 at 8:53 AM

Nearly six months after the bodies of four prostitutes were found in a ditch on the outskirts of Atlantic City, tips have slowed to a trickle, the New York Times reports. The seeming lack of progress has frustrated relatives of the four women.

The Times reports Terry Oleson, a 34-year-old handyman from Alloway Township, a rural area in Salem County, has piqued investigators' interest. Two weeks ago, the Atlantic County prosecutor, Jeffrey Blitz, filed court papers seeking samples of Mr. Oleson's DNA, as well as hair from his head and pubic area, the paper said..

The motion, filed in State Superior Court in Mays Landing, is scheduled for a hearing on June 8.

For the complete story, see the Times.