Althea

"HEALING"


Asian Male Models

Asian Models







Solestruck

Casey Anthony Gets Job Offers
Wendi's No Tinkerbell
Hispanics Hit Hardest By Recession

Agni

"FIRE"
Lazerian

The Best Free Art In NYC

Fashion Distraction

Best Of The Style Blogs
StyleCaster





NICHOLE DE CARLE

Sunscreen: Does It Have Anti-Aging Properties?
SPF – Sun Protection Factor. Everyone who’s ever used sunblock probably knows this term, but don’t know much about exactly what it does. It basically protects the skin from UVB light emitted by the sun. UVB light causes sunburn, redness on the skin. If a sunblock has a high SPF, you can probably avoid getting red and puffy by using it.

UVA – Less widely known but also emitted by the sun. This light doesn’t cause visible damage to the skin but can cause skin cancer with pro-longed exposure. This also causes the skin DNA to change, darken, and tan. The only ingredients that protects against UVA light are titanium dioxide and zinc oxide.

Amice

"FRIEND"




David Koma

FASHION RETAIL
The Corner
Not Just A Label

Europe's First Ever Music Hotel

The Five Biggest Myths About "Natural" Meats
1. Buying "Natural" Meats Reduces Your Exposure to Hormones and Antibiotics > Myth
2. Grass-Fed Meats May be Healthier for You than Conventional Meats > Truth
3. Buying USDA-Certified Organic Meat is Good for the Environment > Truth
4. “Certified Humane” is the Same Thing as USDA-Certified Organic > Myth
5. Buying Organic Chicken is a Good Way to Minimize Your Exposure to Unnecessary Hormones > Myth

8 Genetically Engineered Foods to Watch For
Tomatoes, Soybeans, Corn, Canola, Sugar Beets, Golden Rice, Pigs, Apples

8 Key Nutrients Vegetarians Need
Calcium, Iodine, Iron, Omega-3 Fatty Acids, Protein, Vitamin B12, Vitamin D, Zinc

Fish And Shellfish: 6 To Eat, 6 To Avoid
"Super Green": Albacore Tuna, Mussels & Oysters, Pink Shrimp, Rainbow Trout, Salmon (wild), Sardines
Threatened: Bluefin Tuna, Chilean Sea Bass, Groupers, Monkfish, Orange Roughy, Salmon (farmed)

MUSIC
Hypnotize U
Look At Me Now
Uprising

Agapito

"BELOVED"

KITCHEN NIGHTMARES, vol.3

LINK
But here’s a contradictory thought to confuse you: Sometimes, a restaurant isn’t about the glitz and glamour. They’re not trying to wow you with decor and fine linens. They’re in the business of food. Sometimes the best restaurant is the one with the plastic tables and the old guy behind the range workin’ the line alone.




THE PRIVATE LIFE OF BRADLEY MANNING
The early years of the young soldier now accused of leaking more than half a million classified U.S. government documents.

It's The Inequality, Stupid
"It's the age of neo-feudalism, and if you're lucky, the lord of your manor will believe that his serfs will work better and be more loyal if they have full stomachs and are well rested."

6 REAL Reasons You Didn't Get The Job
1. None Of Us Liked You
2. You’re Not Attractive Enough
3. You’re Much Too Attractive
4. We Hired The Vice-President’s Brother-In-Law Instead
5. We Intended To Hire An Insider All Along
6. We Found Someone Who’ll Let Us Exploit Them

Adrastos

"NOT INCLINED TO RUN AWAY"
Water Taxi Of The Future

South Korea To Withdraw Printed Textbooks By 2015
"This idea could mean that students will not be reading old and obsolete materials. It could mean that student networks will create new ways of working together and completing projects...and that these projects might be more than homework. The projects could help solve real-world problems. Korean children could be working to improve their society and culture. It is great to see countries take good ideas and run with them."

MIT Unveils Paper Solar Cells
Spray Can Foam & Gels Cool Down Japan
Energy Efficient Motion Sensor Streetlights

Amala

"CLEAN, PURE"
Why I Quit My Job
I have serious problems with the direction taken by Canadian policy and politics in the last five years. But as a reporter, I feel like I’ve been holding my breath. Every question I asked, every tweet I posted, and even what I said to other journalists and friends had to go through a filter, where my own opinions and values were carefully strained out. Even then I’m not sure I was always successful, but I always knew at the CBC and subsequently at CTV that there were serious consequences for editorial. Within the terms of my employment at CTV, there was a clause in which the corporation (now Bellmedia) literally took ownership of my intellectual property output. If I invented a better mouse trap, they owned the patent. If I wrote a novel, they got a cut. Rhymes on the back of a napkin? Bellmedia is hip to the jive, yo. And if I ever said anything out of line with my position as an “objective” TV reporter, they had grounds to fire me. I had a sinking feeling when I first read that clause, but I signed because I was 23 and I wanted the job. Now I want my opinions back. [...]

What I need is to better myself spiritually, physically, and intellectually, so I can effect meaningful change in the world around me. I don’t know yet where this impulse will take me, but I know I can’t go back to working parallel to the real problems, hiding my opinions and yet somehow hoping that one viewer every night might piece together what I wanted to say. I thought if I paid my dues and worked my way up through the ranks, I could maybe reach a position of enough influence and credibility that I could say what I truly feel. I’ve realized there’s no time to wait. [...]



Five Reasons Why Detoxifying Swiss Chard Is One Of The Healthiest Greens
[Chatelaine – Jul 11, 2011]

The Mediterranean diet is one of the world's healthiest, thanks in part to the amount of green vegetables it contains including Swiss chard. Red, pink, purple, yellow and white chard are close relatives of beet greens.

When you compare foods calorie for calorie, Swiss chard is a nutritional powerhouse: it has more vitamin A than squash, more vitamin C than citrus and more vitamin E than avocado! Chard also provides essential alkaline minerals, which are needed to balance acid-forming foods such as animal products.

Here are five more reasons to pick up Swiss chard at the farmers' market:

1. Swiss chard can help lower cholesterol: Swiss chard contains betalains, which are also found in beets. Betalains are well known to have powerful antioxidant, anti-inflammatory, and detoxification properties, but there is also current research that indicates these leafy greens can actually lower LDL cholesterol levels.

2. It's a natural anti-inflammatory: Swiss chard contains high amounts of vitamin K, which reduces cytokines, the chemicals your body releases when it is in a state of inflammation.

3. This green can help prevent hypothyroidism: One cup of Swiss chard contains over 100 percent of your daily requirements of vitamin A. Vitamin A aids in the prevention and treatment of hypothyroidism by improving the rate of iodine absorption. Iodine is necessary for the creation of thyroid hormones and the maintenance of a healthy metabolism.

4. Boost your magnesium with Swiss chard: Magnesium is used as a preventative measure for chronic asthma and has been shown to reduce hospital visits for asthma attacks. Maintaining adequate magnesium can also prevent the onset of headaches and help your body manage stress better.

5. Swiss chard supports healthy liver function: Swiss chard contains a flavonoid called syringic acid, which prevents liver degeneration and lowers liver enzymes in the blood. This makes Swiss chard the perfect tonic after a night of indulgence or have it every day to improve overall liver function!

Swiss Chard Dolmades
This recipe is an adaption of Ezra Title's version, from our show Healthy Gourmet .

Ingredients:
½ cup ricotta cheese (low fat), crumbled
¼ cup black olives, pitted and halved
1 cup cherry tomatoes, sliced
1 lemon, juiced
1 tbsp pine nuts, toasted
6 medium Swiss chard leaves, blanched
1/2 cup fresh basil leaves
pinch sea salt (optional)

Directions:
1. Cut Swiss chard leaves into six squares, approximately six inches squared.
2. In a shallow pot, bring two cups of water to a gentle boil. Using a slotted spoon or spatula, dip one square at a time in the boiling water for 15 seconds. In a medium bowl, place the freshly blanched Swiss chard into cold water to stop the cooking process. Repeat with other leaves. Let cool.
3. Place a leaf square on a work surface and layer in ½ tablespoon of cheese, a few olives, 2 tbsp of tomato, a sprinkle of pine nuts and one or two basil leaves on top. Squeeze fresh lemon juice on top of mixture.
4. To create dolmades, first fold in the sides of the chard, then roll the leaf up until sealed.
Makes six rolls