Sunday, December 31, 2017
Charts: Taylor Swift"s "Reputation" Returns to Number One
Taylor Swift"s Reputation returned to Number One on the Billboard 200 as last-minute Christmas shopping propelled the year"s top-selling album back into the top spot.
Reputation added 107,000 total copies to its platinum-plus haul to spend a fourth week at Number One. Swift"s latest LP opened up with three straight weeks atop the album charts before hovering at Numbers Two and Three for the past three weeks, Billboard reports.
Ed Sheeran"s Divide jumped two spots to Number Two and 92,000 copies, with the album"s sales aided in part by Sheeran"s three-week Hot 100 reign for the single "Perfect."
Huncho Jack, a collaboration between Travis Scott and Migos" Quavo, and their new LP Huncho Jack, Jack Huncho was the lone new release to crack the Top 10. The album sold 90,000 total copies in its debut week, although 70,000 of the total came from streaming equivalent albums, or SEAs.
The Greatest Showman soundtrack also entered the Top 10 following the musical film"s release, with the album jumping from Number 63 last week up to Number Five after the movie hit theaters.
Eminem"s Revival dropped from Number One to Number Four in its second week on the Billboard 200. The rest of the Top 10 were all returning albums with Pentatonix"s A Pentatonix Christmas at Number Six, Sam Smith"s The Thrill of It All at Number Seven, G-Eazy"s The Beautiful & Damned at Number Eight, Kendrick Lamar"s Damn. at Number Nine and Post Malone"s Stoney at Number 10.
The first Top 10 of 2018 should remain largely unchanged as no major new releases arrived during the last sales week of 2017.
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Top 100 Social Media Trends for 2018
From Influencer Campaigns to Social Media-Friendly Designs
Social media trends in 2018 will feature the continued dominance of influencers in the marketing world, as well as the influence of social media in regards to how brands design and curate their products or collections.
Social media influencers have unsurprisingly taken over the youth and young adult-oriented marketing industry in the past year, and this will continue into the new year. Examples include Brooklinen"s crowdsourced pet influencer campaign, and the Yiwu, China-based Yiwu Industrial & Commercial College, which teaches students how to conduct themselves on social media.
The rise of social media has also brought out brands" creativity in new and innovative ways, with aesthetically beautiful products being a huge focus when brands or individuals are curating their personal identities. The trend of social media-friendly aesthetics will continue into 2018 as more brands recognize the power of "going viral."
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Bono"s Quotes About Music in Rolling Stone December 2017
If you thought we were going to be be able to kiss this awful, dumpster fire of a year goodbye without another set of misogynistic quotes from a misguided celebrity, you thought wrong. Squeaking in just under the wire, Bono sat down with Rolling Stone to give an interview that is, well, actually a very fitting end for 2017 when you think about it. In addition to opening up about his near-death experience, the U2 frontman also discussed why he thinks it"s sad that male musicians no longer have an outlet for their rage. And why is that? Well, apparently because women know how to dominate the charts now, too.
"I think music has gotten very girly," he said. "And there are some good things about that, but hip-hop is the only place for young male anger at the moment — and that"s not good. When I was 16, I had a lot of anger in me. You need to find a place for guitars, whether it is with a drum machine — I don"t care. The moment something becomes preserved, it is f*cking over. You might as well put it in formaldehyde."
So, what do you think he means by "very girly"? Have you noticed an abundance of, say, pink satin bows spilling out of your speakers anytime you turn on the radio? Does body glitter ooze from your headphones whenever you accidentally put Spotify"s New Music Friday playlist on shuffle? I"m willing to bet that"s code for "a lot of women at the top of the charts." Take Cardi B becoming the first female rapper to have a No. 1 solo hit on Billboard charts with "Bodak Yellow", for instance. Or all of the records Taylor Swift has smashed to pieces with Reputation. Or pretty much whenever Beyoncé breathes near a mic.
To be fair, that"s just in the pop and hip-hop genres — the rock charts are a totally different story. Nine out of the top 10 tracks on Billboard"s Hot Rock Songs chart, at the time of publishing, were released by male artists and bands like Imagine Dragons, Thirty Seconds to Mars, and Theory of a Deadman (Alice Merton"s "No Roots" being the only exception).
"In the end, what is rock and roll?" Bono continued. "Rage is at the heart of it. Some great rock and roll tends to have that, which is why The Who were such a great band. Or Pearl Jam. Eddie has that rage."
The popularity of hip-hop or female artists (or female hip-hop artists) does not negate the years of male "rage" put to music by bands like The Who, Pearl Jam, Black Sabbath, Led Zeppelin, Pink Floyd, Nirvana, The Clash, Metallica, The Rolling Stones, and so many, many more. The landscape of modern music is changing just as it always has will continue to. Fortunately for Bono, his 18-year-old son Elijah just might save us all from the tsunami of femininity washing over the music industry: "[Elijah] believes that a rock "n" roll revolution is around the corner."
Can"t wait.
Image Source: Getty / Chelsea Lauren
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Chicken and Rice Home Dog Food Recipe (Healthy)
Here"s a simple and easy-to-make DIY homemade chicken and rice home dog food recipe. For those that are new to cooking, making homemade dog food has a lot of benefits, the most important being that it is healthier for your canine companion. You won"t need to try to decipher a laundry list of ingredients, and you won"t have to worry about the quality of those ingredients. This recipe is a good place to start.
You can find the full recipe, serving size, ingredients and more tips on this healthy chicken and rice home dog food recipe: http://topdogtips.com/chicken-and-rice-dog-food-recipe
"If you"re wondering why there are jars of baby food in the picture above, it"s because I use puréed vegetable baby food. I don"t have a food processor, so it"s easier to just buy the veggies already puréed."
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Meal Plan for January Week 1
Welcome to 2018! Our contributor Summer Miller is back to share her meal plans for the month of January. To start us off on the right foot, she has a few thoughts to share on New Year’s resolutions, healthy eating, and what this all means to her.
A few years ago, I found the remnants of a New Year’s Resolution list tucked into the folds of an old notebook stashed in the bottom drawer of an even older desk. The list was written nearly a decade prior, and I realized I’d been trying to lose the same 10 pounds for years.
From that moment on, I changed the way I looked at resolutions. Rather than jotting down a list of goals I’d hope to accomplish, lose 10 lbs., be on Oprah etc., I wrote down a list of words or phrases that represent who I wanted to become.
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Foxy Organic Broccoleaf Recipes. Watch Mendy prepare this quick and easy, healthy dish.
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Prison Food Is Making U.S. Inmates Disproportionately Sick
This won’t surprise anyone: The food served in correctional institutions is generally not very good. Even though most Americans have never tasted a meal dished up in a correctional kitchen, occasional secondhand glimpses tend to reinforce a common belief that “prison food” is scant, joyless, and unsavory—if not even worse. In August, the Detroit Free Press reported that a prison kitchen worker was fired for refusing to serve rotten potatoes. You can find nightmarish stories about maggots in national outlets like U.S.A. Today. Meanwhile, The Marshall Project’s more thorough, pictorial anatomy of daily correctional fare across the country found that most offerings barely fill a cafeteria tray—let alone a hungry belly. Reports like these reinforce the sense that criminal justice has a gastronomic dimension, that unrelentingly horrid food is a standard feature of the punishment prisoners receive behind bars.
But new evidence suggests that the situation is worse than previously thought, and not just because prison food isn’t winning any James Beard awards. It’s also making inmates sick.
According to a recent study from the Centers for Disease Control and Prevention (CDC), correctional inmates are 6.4 times more likely to suffer from a food-related illness than the general population. The report—which looked at confirmed outbreaks across the country between 1998 and 2014, and is the first update to the data in 20 years—underscores the fact that prison food is more than just a punch line, a flash point, or a gross-out gag on Orange Is the New Black. It’s a hidden public-health crisis.
The study, published in the American Journal of Public Health, found that inmates suffer from foodborne illness at a rate of 45 per 100,000 people annually, compared to only 7 per 100,000 in the general population. And 6 percent of all confirmed outbreak-related cases of foodborne illness in the United States took place in correctional institutions—significant, considering that less than 1 percent of the country’s population is incarcerated. At the same time, “desmoteric” outbreaks—the kind that occur in correctional institutions—were the country’s largest outbreaks in four of the 17 years studied. (In six other years, correctional outbreaks ranked within the top five.) Thirty-seven states reported at least one desmoteric outbreak during the same span.
What’s to blame for the dramatic rates of foodborne illness in jails and prisons? That’s harder to say. In some ways, the CDC study is highly specific about what’s making people sick: The agency determined that Clostridium perfringens and Salmonella were the most common disease-causing agents, for instance, and that tainted poultry products were the most common single culprit. But the data leave us with more questions than answers, since these raw numbers remain mostly uninterpreted. The study doesn’t cover the more systemic factors causing outbreaks in the first place.
Mariel A. Marlow, one of the study’s coauthors, was reluctant to speculate about the underlying cultural, operational, and institutional conditions leading to high rates of illness. “Oversight and regulation of correctional institutions can vary by state and institution, so just to pull out certain factors is a little difficult,” she said. The correctional system is vast and highly variable: When it comes to food, a jail in Reno may be nothing like a federal prison outside New Orleans, and a private prison in Texas may look nothing like its counterpart one county over.
But an issue this widespread still signals the existence of underlying, systemic reasons inmates are six times more likely to be sickened by their food. As it turns out, the problems that arise in correctional food service tend to have mundane roots, even if the consequences can be dramatic. Institutions struggle to enforce basic food-safety standards: Though there are reports of corruption and negligence, the primary factor appears to be that many correctional facilities aren’t equipped to execute the food-handling protocols observed in restaurants and corporate cafeterias. And when mistakes are made, there are inconsistent processes in place to ensure improvement.
* * *
Judging from news reports, you might think the main factor causing correctional outbreaks is the poor quality of the food itself. And certainly, a slew of well-publicized lawsuits have accused correctional facilities of buying and serving dodgy ingredients. In May, for instance, a class-action suit was filed against the Oregon Department of Corrections on behalf of current and former inmates, alleging that the state-run food service is so subpar it amounts to cruel and unusual punishment. In recent years, there have been news reports of inmates served rotten chicken tacos, rancid beef, and cake that had been nibbled on by rodents. Meanwhile, earlier this year, a Michigan judge dismissed a suit brought by an inmate who said he’d been repeatedly served moldy bread and spoiled hamburger meat. (According to U.S. District Judge Gordon Quist, the complaint was without merit: In his view, the Eighth Amendment does not entitle prisoners to “tasty or aesthetically pleasing” food, only to a diet that allows them to “maintain normal health.”)
Examples like these are unfortunately common, said Sara Totonchi of the Southern Center for Human Rights, a nonprofit that advocates on behalf of prisoners. Her organization commonly receives letters from inmates complaining about food quality, she explained by email, including being served rotten food.
But food-service providers don’t necessarily skimp on ingredients out of a malicious intention to punish prisoners. Instead, there are often systems of perverse incentives in play: The more cheaply prisoners can be fed, the more money can often be made by the people charged with their care.
Many state correctional systems outsource their kitchen operations to private food-service companies, which are usually paid a flat rate per meal to provide a full range of services—from raw ingredients to kitchen equipment and staff. (Two of the biggest players are Trinity and Aramark, which, together, serve hundreds of millions of correctional meals per year.) This arrangement can greatly simplify things for correctional operators without the bandwidth to handle meal service—but it can result in a raw deal for inmates, since companies paid by the meal can keep more money when they skimp on food.
To get a sense of why these arrangements can be problematic, look to an ongoing fracas in Michigan. After the Detroit Free Press reported in 2015 on a range of issues, from maggot-ridden potatoes to employee drug smuggling, the state prematurely terminated its $145 million contract with Aramark. The arrangement had been a “nightmare,” according to Senate Minority Leader Jim Ananich, a “completely irresponsible use of taxpayer dollars ... [that] jeopardized the health and safety of inmates and prison employees alike."
For its part, Aramark denies any wrongdoing. In an emailed statement, Karen Cutler, Aramark’s vice president of communications, wrote that Aramark hires registered dietitians to design meals that provide 2,500 to 3,000 calories a day, and suggested the company had been the target of a negative PR campaign by “opponents of outsourcing and special-interest groups.”
After Michigan hired Aramark’s main competitor, Trinity, as a replacement in 2015, the problems seem to have continued. Early this year, the state imposed a $2 million fine on Trinity, including $905,750 for “unauthorized meal substitutions,” $357,000 for delays serving meals, and $294,500 for sanitation violations. According to the Free Press, the poor quality and quantity of food served by Trinity was one factor that led to a riot that caused $900,000 in damage at a prison in Kinross, Michigan. Trinity did not respond to a request for comment.
In this case, the solution is simple: Eliminate arrangements that motivate people to underspend on food, and meals are likely to improve. But though stories about rotten potatoes can excite one’s darker curiosities, the conclusions of the CDC report point to a far more mundane culprit: Inside a correctional facility’s walls, even basic food-safety standards can fall by the wayside.
* * *
During the 23 years he oversaw food operations at the Graham Correctional Facility in Hillsboro, Illinois, Joseph Montgomery says he never saw a major outbreak of foodborne illness from food served out of the prison kitchen. When inmates did get sick, he says, they were kitchen workers who’d smuggled inventory back to their cells.
“We have a population who will steal food from the general kitchen in various ways you probably wouldn’t want to try printing,” he says. “They will steal that product from the kitchen and take it back to their cell house. Their only way to have a refrigerator is if they put it in a container with a little bit of ice, but nine times out of 10 they don’t have ice. In the summertime, it’s going to sit on a windowsill or in a drawer so nobody sees it for two, four, six, eight hours.”
The temptation for correctional kitchen staff to take food back to their cells can be profound, especially in situations where they’re being routinely underfed. But since harmful bacteria multiply rapidly at room temperature, the resultant standing time can be enough make people sick. Montgomery says he’s seen anywhere from two to 15 people sickened in a single incident from contraband food. And, according to the CDC report, this really does pose a significant safety issue. Of the 200 outbreaks reported since 1998, the food in question was only identified 41 percent of the time. But of those 82 outbreaks, 16 incidents—almost 20 percent—involved “illicitly obtained or prepared food.”
The most dangerous culprit is one you’ve probably heard about: pruno. A prison wine that can be made by fermenting stolen cafeteria supplies—cut fruit, sugar cubes, and ketchup—pruno is the rare correctional food-safety hazard that’s cracked the popular consciousness. Tongue-in-cheek pruno recipes have been featured in Food & Wine and the Los Angeles Times, a faux ad for “Pruno Creek Gourmet Prison Wine” ran on Conan O’Brien’s show, and fans suggest it’s what Poussey was swilling on Orange Is the New Black. According to the CDC, pruno was implicated in four out of 16—25 percent—of outbreaks known to result from contraband food (that’s about 2 percent of the total outbreaks studied).
It’s easy to see why pruno poisonings have made headlines in the likes of CNN, NPR, and The Atlantic, in recent years. It’s dangerous stuff, made under abysmal food-safety conditions—illicit, ad-hoc distilleries run in secret without proper supplies or oversight, by inmates willing to take risks for a brief reprieve from the monotony of prison life—conditions that can breed botulism, a virulent bacteria capable of causing paralysis and death. Montgomery says he’s known inmates to drink a version so strong that it ate through the sole of the rubber boot it was brewed in.
But while it’s true that underground food preparation tends to be lacking from a food-safety perspective, and makes for more sensational news reports, the food preparation happening under direct supervision can be just as inadequate—and appears to be a much more significant problem.
* * *
Correctional facilities aren’t just giant housing complexes: They tend to be understaffed, oversubscribed cafeterias, ones that can be responsible for feeding thousands of people three meals a day. Food service on that scale can be a challenge even for experienced teams of culinary professionals, but sources say correctional kitchens are often forced to get by with undertrained staff, shoddy equipment, and poor oversight.
Many state prisons choose to save money by using inmate labor in the kitchen, an arrangement with potential benefits. According to John Cornyn, a food-service consultant who’s spent a portion of his 40-year career working on correctional projects in institutions from California to New York, inmates tend to like the role. “One, you’re filling up your day with work, and two, the likelihood is that you’re going to eat well,” he says. The trouble is that most inmates don’t actually have experience working in kitchens, and some lack even the most basic commercial food-handling and safety-training skills.
Ernest Rich says he served 19 years of a 24-year drug-related sentence in the California state correctional system, and most of the time he worked in food.
“I can tell you one thing ... Nobody has food-safety training,” he says. “You’ve got people coming in there all the time who know nothing about cooking. They’re learning as they go. They don’t know nothing about what you should do, what you should not do.”
In Rich’s experience, that lack of training means mistakes are common. “They don’t label things. They don’t rotate the stock the way it’s supposed to be. Those kitchens aren’t ran like ordinary kitchens should be ran,” he says.
That, according to Rich, means people get sick “a lot.”
“You may hear about people, 15 or 20 people get sick on one yard,” he says. “That’s stuff that you hear about all the time.”
According to the CDC report, outbreaks are most commonly caused by the kinds of unwitting, everyday infractions Rich describes. “Contributing factors”—additional conditions that enabled or amplified a food-safety hazard—were only identified in 38 percent of cases. But in those cases, the ones we know about, two of the most common food-safety-hazard-related outbreaks were easily preventable: 26 percent involved food handled by an infected person, while 24 percent involved “inadequate cleaning of processing or preparation equipment or utensils.”
Mistakes are made even more frequently in the absence of proper oversight, a scenario that seems to be all too common. In Illinois, Montgomery remembers there being 40 inmates on duty during the day shift, with three supervisors, at least one of whom, by law, was required to have professional food-safety training. That’s a ratio of about 13 inmates for every supervisor inside a 1,500-square-foot kitchen—about as good as it gets, he says. But both Montgomery and Cornyn said the ratio is more commonly 15, even 20 inmates per supervisor. That’s not ideal, especially because food safety is not always top of mind for overburdened supervisors.
“Security is your number-one priority, even in the kitchen. Food comes in second,” Montgomery says. “That’s what makes a food supervisor in corrections a really hard job. They have to be security-minded 100 percent of the time and put out a safe, quality product.”
The most dangerous culprit may also be the most mundane. According to the CDC report, 37 percent of outbreaks with a known contributing factor began simply because food was left out at room temperature for longer than is safe—the most common cause identified.
“I’ve seen [inmates] leave food out too long,” Montgomery said. “Kitchens are warm and they leave food on the counter as they’re prepping it.”
To an extent, this issue could be addressed through better training. But more systemic factors contribute, too. Most jails and prisons simply weren’t built to accommodate efficient food service, and Cornyn says that even in newly constructed facilities, the kitchens are designed almost as an afterthought—“the cheapest way possible.” That can be a huge mistake, he says, because prison kitchens typically need to be even larger than their commercial counterparts. In situations where “sharps”—knives attached to wire cables—are in use, inmate workers must be placed many feet apart. And many facilities don’t take advantage of space- and labor-saving machinery that speed up prep times in civilian restaurants—the whole point is to provide opportunities for manual labor. All these make larger kitchens necessary, and in cramped confines the work takes much longer than it should—setting the stage for potential food-safety hazards.
But the trouble continues once the food leaves the kitchen for the mess hall. For security and logistical reasons, many facilities can’t feed their entire populations all at once—they feed prisoners in waves instead, so that the dining hall is never overfull. This takes time, and often means food is left out, shift after shift.
“We don’t have the luxury in corrections to make partial batches a lot of the time. Most of the time you have to make the entire thing all at once,” Montgomery says. According to the U.S. Department of Agriculture, meat can only sit out for two hours above 40 degrees Fahrenheit before safety becomes an issue.
Rabbi Aryeh Blaut routinely witnessed warm food left out at a federal prison in Massachusetts, where he spent time as an inmate 14 years ago. (Today, Blaut is the executive director of Jewish Prisoner Services, a nonprofit advocating for incarcerated individuals with kosher diet needs.)
“There might be two or three food shifts, but they’re not necessarily bringing in fresh food for each shift,” he said. “Through that time, the hot food isn’t being kept hot, and the cold food isn’t being kept cold.”
In overpopulated prisons, meal service can take so long that facilities are sending out food throughout the day. “I’ve been in situations where the meal finally is served, they clean up, and they start setting up for the next meal. It takes that long to get the food out,” Cornyn says. “That’s not ideal.”
The dire combination of untrained workers and space limitations make the already-daunting task of correctional food service all the more challenging. And though simple improvements could do so much to keep inmates from getting sick, the reality is that—unlike at public eateries—no one is watching to make sure the situation improves.
* * *
A strict, uncompromising inspection system seems like an obvious solution to the prison system’s outbreak woes. Regular inspections work well, for the most part, in restaurants and school cafeterias, after all. Why shouldn’t that translate into the correctional setting?
Turns out, pretty much everything is different in a prison kitchen.
To start, state, local, and federal prisons across the country don’t follow the same rulebook. Federal prisons follow the Bureau of Prisons’ Food Service Manual (FSM), which is similar to the FDA’s Food Code (FFC)—the rule book used in restaurants. But the CDC points out a couple of key differences in its report. For instance, the manual lacks the FFC’s clear language about when a kitchen worker can start working after being sick. It also doesn’t explicitly say that federal food-service employees have to receive food-safety training.
Meanwhile, state and local facilities (which house about 10 times the number of inmates as federal facilities) can create their own guidelines. Sometimes that means adhering to the FDA’s Food Code, and sometimes that means using the Bureau of Prisons’ manual. But there’s no universal rule for food safety in state and local facilities. In Michigan, the problems under Aramark’s tenure prompted the state’s congress to introduce bills that would classify prison cafeterias as “food establishments,” meaning they’d have to act like restaurants and follow the FDA Food Code, requiring a food-safety manager to be present at all times. But those bills never passed the legislature. “Each state is different,” Montgomery explains.
The inspection process is just as uneven. No uniform, nationwide rules govern how and when federal, state, and local prison kitchens are inspected. The process varies based on state and local jurisdiction—Montgomery explains that state facilities get inspected by state inspectors, but county jails get inspected by the county health inspector. These inconsistencies can make it easy for violations to slip through the cracks. In federal facilities, meanwhile, enforcement is left to the discretion of the institution’s Food Safety Administrator, who is given broad latitude. Weekly inspections are required but, according to the FSM, “procedures and reports for formal inspections ... are developed locally.”
Even when an inspector does find fault in the kitchen, penalties can be mild or nonexistent. Think of it this way: A state-run agency isn’t likely to slap a hefty fine on another state-run agency, nor can inmates choose to take their business to an A-graded cafeteria over a B-graded mess hall. Even when private contractors are in charge (and can therefore be fined), penalizing slipshod safety practices is tricky—no matter what happens during an inspection, inmates have to be fed two or three times every day. Inspectors don’t usually have the last-ditch option of shutting down a prison cafeteria altogether.
Contracting with a third-party food-service provider can add another layer of complexity, as it’s not always clear who’s responsible for making sure the rules get followed. In Ohio, for example, Aramark and the Ohio Department of Rehabilitation and Correction disagreed over “shared responsibility” for kitchen cleanliness. In a study that interviewed correctional officers about Aramark’s tenure in Michigan, those same shared responsibilities were said to have caused tensions between correctional-facility officers and Aramark employees, who argued about whose job it was to purchase cleaning supplies. Problems can result from this unclear chain of command; according to the study’s author, “there was universal agreement across the focus groups that the kitchen areas became less sanitary with privatization.” As one officer quoted in the study put it: “Cleanliness is horrible. I don’t know how it passes any kind of inspection.” The trouble is that it can be unclear whose job it is to clean up the mess.
* * *
While systemic disadvantages continue to compromise safety, existing regulations have failed to address common problems. Ultimately, then, the solution may fall to inmates themselves. Which is probably why, if the CDC report has one overarching recommendation, it’s that correctional facilities work harder to educate inmates on food safety. Even though high kitchen-staff turnover and low food-service budgets hinder progress, intensive food-safety training is one factor institutions can control.
It’s a rare win-win: Programs that work to provide inmates with food-safety certification can help reduce incidences of foodborne illness and provide formerly incarcerated individuals with a career path once they return to civilian life.
Ernest Rich says when he was incarcerated, he started working for Cal Fire (part of the state’s Department of Forestry and Fire Protection) in a program where inmates set up outdoor mobile kitchens to serve firefighters as they battle blazes. Maybe it was because the meals weren’t served inside a prison’s walls, but Rich noticed that food safety was taken much more seriously.
“They have a health inspector come by there and make sure that the food is being served and make sure everybody’s wearing gloves. They’re going to make sure that all this is going on. They don’t do that inside a prison,” he says.
At Cal Fire, Rich picked up the knowledge that would ultimately land him a job in food service when he returned to civilian life. He says he got involved with a reentry organization called HealthRIGHT and eventually started working at L.A. Kitchen, a nonprofit dedicated to job training. “You take the food-handling test and you get your certification. You go from there and they give you a job and et cetera. It’s a great, great program,” he says.
There’s been a small movement to bring these kinds of workforce training programs inside prison walls. Montgomery teaches a class in Illinois prisons where students can earn a State of Illinois food-handler certification, which offers a competitive advantage when they walk into an interview. And there’s plenty of opportunity. Every single restaurant in the state is required to have at least one person on site at all times with the permit his class provides.
Private contractors offer food-safety education opportunities as well. Aramark’s In2Work program, a curriculum based on the National Restaurant Association’s ServSafe program, is a selling point when it bids for new contracts. The program currently operates in more than 75 facilities across the country.
Rich says that these types of initiatives, if implemented nationally, would benefit inmates during their sentences and after release. “If they tried to train you, they trained people properly, they could use these skills. But the way they’re training people now in culinary, it’s not going to do you no good when you get out of here,” he says. “They’re not training you in these prisons how to become a culinary cook. They’re just using a body to serve the food.”
That’s a missed opportunity, according to Cornyn. “I think any prison food-service operator will tell you that they’ve come across some really great inmate workers,” he says. “They just either have prior restaurant experience before they were incarcerated, or they simply found that they like that kind of work, and they do an outstanding job.”
Released in February 2017, Rich now has a full-time job with benefits in a high-rise cafeteria in California, a job he got as the result of the culinary training program at L.A. Kitchen—a program similar to the training the CDC report recommends for all inmates. Unlike so many formerly incarcerated people, who face huge uncertainty upon release, Rich has managed to answer some longer-term questions about his future.
“That’s how I think of it,” he says. “It’s a career for me.”
This post appears courtesy of The New Food Economy.
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5pcs Pull Up Bands Resistance Loop Power Gym Fitness Exercise Yoga Strength
Item specifics
| Condition: | New: A brand-new, unused, unopened, undamaged item in its original packaging (where packaging is | Brand: | Drhotdeal |
| Activity: | Fitness;;Gym & Training;;Workout | Type: | Resistance Band |
| Model: | Resistance Body Stretching, Powerlifting | MPN: | Does not apply |
| SKU: | 6320 | Resistance: | Heavy |
| UPC: | Does not apply |
Price : 45.99
Ends on : [readable_time]2018-01-01 19:18:44[/readable_time]
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45 Min. Upper Body Cardio HIIT Arms Workout | Sweat HIIT 45 Day 03
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Mosaico Exitos De Roberto Zumba
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8WeekSELFChallenge: Week 2, More leg workouts and Bikini Posing
Hi everyone and welcome to my new channel! To see Week 1 go to my Thrifters Anonymous channel http://youtu.be/3_ts8JzraFU
Thank you so much for all of your support!
Follow the Las Vegas Figure and Bikini Team on Facebook at
https://www.facebook.com/LasVegasFigureandBikiniTeam
Check out my trainers!
Body Revisions By Claudia
http://bodyrevisionbyclaudia.com/
Sexy Fit Body by Angela
http://www.sexyfitbody.com/
Katie
https://www.facebook.com/messages/katie.g.young.3
Fit for Life Personal Training by Heather
https://www.facebook.com/Fit4Lifetrainer
For more pictures on the exercises and recipes I did, you can check out my blog at
http://www.colorblindblog.com
If you have any questions please feel free to email me at dhnshana@aol.com
Official Facebook Page:
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Music: Kid Meets Cougar
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Holy Grail Body Transformation, Lose Fat and Gain Muscle, Body Recomposition, Bulking Up
Product Name: Holy Grail Body Transformation, Lose Fat and Gain Muscle, Body Recomposition, Bulking Up
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Description:
They Told You It Was Impossible To Lose Fat and Gain Muscle At The Same Time... They Were Wrong!
New Breakthrough In "Cyclical Dieting" And
"Nutrient Timing" Flips Your Metabolic and Hormonal Switches, Allowing You To Burn Fat and Build Muscle At The Same Time, Without Dangerous Drugs...
Even If You Don"t Have Fitness Model Genetics
In the next few minutes, I"m going to give you a crucial advantage over 99% of other dieters and muscle-seekers. Some might even say this is an "unfair advantage" because so few people know about it.
The problem is, almost all dieters and fat loss seekers are perpetually frustrated because they burn off precious muscle when they lose fat.
Athletes and bodybuilders get equally flustered about gaining too much fat when they gain muscle.
You"re about to get access to insider information that has been allowing a small group of men and women "in the know" to gain muscle without adding an ounce of fat... to lose fat without losing muscle... and even to achieve the "holy grail" of body transformation goals...
Gaining muscle and losing fat at the same time!
Tom Venuto, Best-Selling Author And Body Transformation Expert
" I used The Holy Grail (THG) system this summer to trim fat while holding onto muscle. I managed to go from “lean” to “ripped”. Using the strategies detailed in THG I cut from 10% to less than 5% body fat! Now I am using THG to add even more muscle without getting fat. This program works."
"In the last 98 days I have: burned 12% body fat, shed 25 pounds of fat shrunk my waist by 19 cm and gained 5 pounds of muscle. The Holy Grail WORKS!
"Thanks, Tom! Your Burn the Fat, Feed the Muscle (BFFM) info has lead to dramatic improvements for me in the last 5 years and the "Holy Grail" you are launching now seems to be nothing short of revolutionary!"
How Some "Weird" Contest Results Sparked a New Fitness Revolution...
Almost everyone has heard about The Biggest Loser - the weight loss contest on TV where obese people drop ridiculous amounts of body weight - insane amounts like 15 or 20 lbs in a week, and up to 150 or 200 lbs by the time the show is over.
Weight loss contests, especially the Biggest Loser, have become extremely popular and many people say they get incredibly inspired and motivated watching these huge weight losses take place right before their eyes.
I agree whole-heartedly that fitness contests can be a powerful motivational catalyst. But I also believe that there are some fatal flaws in contests that encourage rapid "weight loss." That"s why I finally decided to host my own body transformation contest - the "Burn The Fat Body Transformation Challenge"...
And Our Contest Was NOTHING Like The Biggest Loser
Our fitness contest was different because it was a body composition transformation contest - not just a "weight loss" contest.
If you"re not hip to what "body composition" means, then the results of our first contest are going to blow your mind: Josh Ketter, the overall men"s winner, and Ryan Cochrane, one of the top finalists, only lost one pound.
You might be thinking, "what kind of weird body transformation contest were you running where the winner and the finalists only drop a pound?"
Well, it might seem weird if you thought success at body transformation ONLY meant dropping large amounts of weight on the scale, but...
Josh Ketter lost only one pound of bodyweight in 50 Days but completely transformed his physique..
What About The Difference
Between Fat Loss and Weight Loss?
What if you gain muscle while losing weight? Think about this - if you gain muscle in a weight loss contest, you get penalized, right? But shouldn"t you be REWARDED for gaining muscle as well as burning fat? Wouldn"t that be the ultimate prize?
That"s the fatal flaw of "weight loss" contests: Most people are obsessed with scale weight but don"t pay any attention to their body composition - the all-important fat-to-muscle ratio.
Of course, some of the contestants in our Body Transformation Challenge contest DID drop a lot of weight - 14, 19, even 26 lbs in only 7 weeks. But the person who dropped the most pounds was NOT necessarily voted the winner.
Some contestants became winners because they made astonishing improvements in their muscle to fat ratio, even though they didn"t lose much weight.
This was an amazing revelation to hundreds of people who entered our competition, and here"s why:
For years, most people - even the experts - believed that it was impossible to lose fat and gain muscle simultaneously, so the possibility was ignored and "pursuit of the grail" wasn"t even on their radar.
James Bond Eat Your Heart Out... Emerging from the warm Caribbean waters, Josh shows off his new muscle and 6-pack abs in Jamaica after winning the Burn The Fat Challenge
They Were All Wrong! Not Only Is It Possible To
Gain Muscle And Lose Fat Simultaneously, You"re About To Learn Exactly How It Is Done!
Josh only lost a pound because the solid new muscle weight replaced the fat weight. As you can see from his beach picture, that left him with a lean, muscular and head-turning body...
But Josh isn"t the only person to achieve an impressive body composition transformation.
In the before and after photos to the right - snapped just 7 weeks apart - take a look at how Ryan stripped off 8 pounds of fat and replaced almost all of it with solid muscle.
The increase in muscle size and fullness is striking... but the scale hardly changed at all!
If Ryan had only been thinking about "weight loss" rather than body composition transformation, he never would have enjoyed these eye-popping results.
Best part: this "body composition transformation" system works wonders for women too!
Ryan Cochrane lost 8 pounds of fat while gaining 7.7 lbs
of muscle in 50 days. His weight hardly changed.
How Gaining Muscle While Losing Fat HelpsWomen Get Fit, Sexy and Bikini-Ready...
Not only does this body transformation system work for women too, replacing fat with muscle is EXACTLY what most women need, but aren"t getting, because most women are worried about getting "bulky."
Women who don"t train for more muscle are making a BIG mistake! If you strip off fat AT THE SAME TIME as you put on lean muscle, you don"t get bulky - you get strong and sexy!
Let me prove it with some before and after photos of our female Body Transsformation Challenge finalists who stripped off fat, and by adding a little bit of muscle in just the right places, sculpted beautifully toned, sexy bodies.
Take a look at Danielle"s transformation...
She cut almost 10 pounds of fat while gaining a pound of muscle. And remember, this was achieved in just 50 days.
Even more impressive, Danielle was working up to 12 hours a day with a long commute and shift work. With that kind of stress, most people have plenty of excuses to blow off working out and eating healthy.
When my Body Transformation Challenge contest was issued, she jumped at the opportunity to transform herself and in just 7 weeks, made a remarkable shift from fat to muscle.
Danielle cut 9.6 lbs of fat while gaining a pound of muscle!
The Myth About Women And Gaining Muscle
Danielle"s results show that women can quickly add lean muscle while losing fat, and that adding muscle in the right places makes women look leaner, sexier and more feminine! The idea that women who gain muscle will look bulky or masculine is completely false (except for women who take anabolic steroid drugs, and I would NEVER recommend that!)
Of course, Danielle only gained a pound of muscle, so you might be wondering, "what if she gained as much muscle as Josh or Ryan? Wouldn"t that make a woman look manly?
Glad you asked. Look at Sarah"s before and after photos below. This lays to rest that notion that weight training and building lean muscle makes women bulky. Her body transformation pics also reveal why the scale can play tricks on you...
This Is What Adding Lean Muscle Can Do
For The Female Figure!
Sarah"s before and after pictures speak for themselves.
Take note especially of the muscle Sarah added to her shoulders and arms. Take a close look at the numbers too:
She actually GAINED a pound of bodyweight according to the scale, increasing from 119 to 120 pounds, BUT her body fat decreased from 19% to a ripped 12.6%.
That"s a 7.9 pound GAIN in lean body mass and a 7 pound loss of body fat!
Bulky? Manly? I don"t think so!
Sarah gained 7.9 pounds of muscle and lost 7 pounds of fat in 50 days. These results are definitely not typical, but they do show what is possible
3 Things You Must Know To Make
Body Transformations Like These
My fat burning programs have helped dozens of men and women lose over 100 pounds, and up to as much as 256 pounds. Why then, did I show you the success stories above instead of 100+ pound massive weight loss stories?
There are 3 major reasons:
1. I wanted you to see real-world proof that it IS possible to gain muscle and lose fat at the same time...
2. I wanted you to realize the difference between weight loss and fat loss...
3. I wanted you to finally give up the notion that weight loss is the only goal that matters
You may have a lot of weight to lose (body fat), but weight loss is not all there is to a body transformation.
Many people are not seriously overweight, but they are seriously unhappy because their body is soft and flabby without tone and firmness. Fat loss with muscle gain is exactly what these people need.
You"ve probably been told for years that it"s impossible to lose fat and gain muscle at the same time, but that"s a load of bull! If you couldn"t achieve this elusive goal in the past, it"s simply because you didn"t have the right nutritional strategies.
The best part is, once you understand how to use these techniques for simultaneous fat loss and muscle gain, you can also use them if your goal is strictly fat loss. How? By using even one or two of these techniques, you"ll be able to hold onto every ounce of your precious muscle tissue when you"re dieting.
And if your goal is muscle gain, but you want to avoid gaining "bulk" (adding fat with the muscle), this new approach works brilliantly for gaining pure solid lean muscle, without fat gain.
In summary, when you use my new transformation system, it will allow you to:
Maybe you"re thinking, "wait a minute, I thought it was impossible to gain muscle and lose fat at the same time? Don"t you need a calorie deficit to burn fat and a calorie surplus to build muscle?"
Well, yes - calories do matter - but it"s much more complicated than just calories because of factors such as within-day energy balance, hormonal response and "energy partitioning."
I"ve been studying these complex interactions of nutrition and training with metabolism and hormones for almost 21 years, but I was just like you - I was equally skeptical that significant concurrent muscle gains and fat losses could be achieved by anyone other than genetic superiors or performance-enhancing drug users.
It was these extraordinary contest results achieved by ordinary people - naturally - that prompted me to search for the common denominators in body composition transformations. I also dug into the scientific literature to create a new program so that you could duplicate these results yourself. The program was named...
"THE HOLY GRAIL BODY TRANSFORMATION SYSTEM"
This is a new type of body transformation system that has just been published for the first time in digital format (e-book and MP3 audio), so you can download the program instantly, read or listen to it in an afternoon and get started the same day.
But before you download the program or even read the rest of this letter, I have to warn you. This not an easy goal to achieve and I have no miracles to offer you inside this new book. This is a serious and very strategic program for committed people who are analytical thinkers and hard workers.
Concurrent muscle gain and fat loss is the most difficult goal to achieve. That"s why people call it the "Holy Grail"; because it"s so elusive. But...
MAKE NO MISTAKE: IT IS POSSIBLE
TO GAIN MUSCLE AND LOSE FAT AT THE SAME TIME.
My previous best selling ebook, Burn the Fat, Feed the Muscle (BFFM) has become known to many as a "fat loss bible." But BFFM was designed specifically for fat loss. What if you want to lose fat AND gain muscle?
That"s exactly why I created this new program.
The Holy Grail Body Transformation System is the first course of its kind that builds on the foundational fat-burning principles, adds muscle-building techniques and then puts it all together in a highly strategic system for gaining muscle and burning fat simultaneously, while explaining the process scientifically...
With that, let me give you a closer look at what you"ll learn inside the Holy Grail program...
The Holy Grail Body Transformation System Unveiled:
The Holy Grail system is delivered in an instantly-downloadable PDF e-book AND a downloadable MP3 audio edition.
The CORE of this program is a nutrition plan that most people have never seen before, based on cyclical dieting and nutrient timing.
But the Holy Grail program doesn"t stop with nutrient timing advice you may have heard before. This goes far beyond post workout nutrition, into the new realm of nutritional periodization.
New discoveries in the emerging sciences of within-day-energy balance, nutrient timing and natural hormonal manipulation have pointed the way to a proven method for achieving simultaneous muscle gain with fat loss...
Mark my words, this is going to become the next big thing - a whole new science of nutrition to achieve a goal that countless experts and trainees had written off as impossible.
Here"s a Sample of This New Body Transformation Science That You"ll Discover Inside the Holy Grail Body Transformation System e-book:
Why most people - even fitness pros and dieticians - are dead wrong about the biology behind losing fat and gaining muscle at the same time ... and why you MUST understand the true "temporal mechanism" or you"ll never have a prayer at deliberately achieving this elusive goal
Why you MUST understand "energy partitioning" - the fat-burning, muscle-building process BEYOND CALORIES-IN vs CALORIES OUT!... this is the key to forcing your body to drive energy and protein INTO MUSCLE CELLS and pull calories OUT OF FAT CELLS!
The power of hormones to dramatically shift fat to muscle... discover what steps you must take to achieve hormonal control for maximum muscle growth and fat loss... this is MUST-HAVE information because if your hormones are out of whack, the game is over
The 4 "X Factors" of concurrent muscle gain and fat loss - these are the special conditions that allow above average muscle gains while losing fat at the same time... and there"s good news and bad news about the X Factors that you need to know before you get started
The 5 "X2 Factors" that influence your ability to gain muscle and lose fat at the same time... They all depend on your current body composition (lean or fat) and dieting status (dieted down or not dieted down)... Depending on which category you"re in, it can totally change your approach
Why you almost never gain muscle in a continuous calorie deficit... and the one exception that allowed a group of overweight women to lose fat and gain muscle while eating 800 calories a day (I don"t recommend this, but the lessons from this case study are valuable)
How to choose the right body transformation goal: should you focus on burning fat, gaining muscle or doing both at the same time? If you pursue the wrong goal, you"ll be wasting time and you might even get fatter
How to steal the proven system of training periodization from world class athletes and apply it to your muscle-building and fat-burning goals... Plus, how nutritional periodization might be the single biggest breakthrough for building muscle and burning fat at the same time - This is a HUGE BREAKTHROUGH!
5 post-workout nutrition strategies to improve muscle growth and optimize recovery from your workouts... Forget fancy post workout nutrition calculations or expensive supplements - these tips are so easy to apply, you"ll kick yourself for ever thinking this was complicated
Carb tapering and carb targeting strategies explained in simple terms... These are the latest updates to the time-tested techniques used by some of the best bodybuilders, fitness models and figure competitors in the world
Cycle dieting techniques under the microscope... find out which methods work and which ones will actually make you fatter
The 5-point weight training optimization checklist: Compare your workout to these MUST-HAVE conditions for gaining muscle while stripping fat... see what"s missing, plug the holes, and watch your results explode!
4 reasons why cardio can help you gain more muscle, if you do it right... and why you will get weaker and smaller if you do it wrong
The 8-point cardio power plan: follow these 8 guidelines and you can"t go wrong with your cardio program
8 carb-cycling menu plans ... all DONE FOR YOU, laid out meal by meal, calculated for precision and results (appendix 1)
4 calorie calculators ... use the instant quick method or crunch the numbers for greater precision - it"s your choice... all the formulas are provided for you (appendix 2)
Your Quest For Bodily Perfection Just Got Easier...
The Straight and Fast Path Shortcut To a Leaner AND More Muscular Body Is Now Just a Click Away!
Losing fat is a frustrating challenge for millions of overweight people. Building muscle is downright HARD to do as well, and thousands of bodybuilders and athletes struggle for years to make gains. Doing BOTH at the same time is near impossible unless you know EXACTLY what you"re doing.
The HOLY GRAIL is the type of strategic program that you NEVER discover casually on your own. It"s the result of meticulous scientific investigation combined with years of experimentation, testing and tweaking. If you get lucky and "accidentally" gain muscle while losing fat, you"ll have no clue how you did it, which means you won"t be able to do it again and you won"t be able to explain how you did it to others.
If you want the shortest, fastest, straightest path to muscle building and fat burning success, you need a guide...a plan, a roadmap... and the Holy Grail e-book is it.
If you"re serious about physique transformation, then grabbing a copy of The Holy Grail Body Transformation system is a no brainer decision. And to sweeten the deal, I"ve built two fantastic bonuses right into the Holy Grail program:
HOT! Special Bonuses
Inside The Holy Grail...
When you order the Holy Grail program today, you are going to get the Holy Grail system AND these valuable bonuses as well:
Bonus #1: T.N.B. (The New Bodybuilding) Workout
Tom Venuto"s NEW WORKOUT SYSTEM - "TNB" Training - As Seen in Men"s Fitness Magazine is the perfect way to train while following the Holy Grail nutrition plan and it works like a charm for women too (FREE! Inside the bonus section of the e-book)
You may have no interest in bodybuilding, however, you probably wouldn"t mind adding a little more muscle and sculpting a physique that"s both strong and functional as well as aesthetically pleasing, like some of the top physique athletes and fitness champs.
Bodybuilding training is not for everyone, but it does takes a very specialized program to develop a symmetrical, beautifully-proportioned physique and everyone can take some hints from physique athletes. On the other hand, training like a pro bodybuilder is a prescription for failure for the average person.
Finally, there"s a new approach to building a classical physique that borrows a few old school muscle techniques and combines it with a new approach for regular guys and gals. It"s called, "The New Bodybuilding" (TNB training) and it"s yours FREE with the Holy Grail program
Bonus #2: Burn The Fat 2.0 Super Food Data Base
Far more than just an ordinary food data base, the Burn The Fat 2.0 Food Guide is a spectacular meal planning and nutrition education tool.
Compiled painstakingly by hand, more than 300 foods were carefully selected and placed into specific food categories which help you make distinctions between good carbs and bad carbs, better foods and best foods. You"ll have instant access to food portion sizes and volumes in both metric and imperial units as well as nutrient data for calories, protein, carbohydrate, fat and fiber.
The Burn The Fat 2.0 food guide is the most comprehensive "clean food" data base we have ever compiled. Use it to make the best food choices possible every day. You"ll get healthier, leaner and you"ll never be bored with your meal plans again.
SO What"s the Bottom Line?
How Much Does The Holy Grail
Body Transformation Program Cost?
This program has been a best-kept secret for nearly a year now, available only to my Inner Circle members and a small group of people who have been testing out the original 1st edition for the past several months. This is the first time the new Holy Grail 2.0 edition has been released to the public...
Finally, the Holy Grail program is now available to you!
Because it"s so new, we are keeping the price down initially to get as many people onboard as possible, so we can collect even more case study results, success stories and testimonials. Once we have all the feedback we need, I can"t guarantee how much longer the price will be this low.
This is your chance to be a first-mover, to start using these techniques before anyone else does and be a part of our first group of mega-success stories.
Just to Recap, Here"s Everything You Get:
You get the complete Holy Grail body transformation system (v2.0):
The 109-page HOLY GRAIL BODY TRANSFORMATION e-bookThe 8-part 3 1/2 hour Holy Grail audio edition (audiobook, read by the author)The T.N.B. Workout Program (Inside the bonus section of the holy grail e-book)The Holy Grail Carb Cycling Meal Plans The Burn the Fat 2.0 Food Data base.
Once you place your order on our secure server, you will be instantly directed to the download page, where you can download your fat burning and muscle building manual and get started just minutes from now.
The e-book is in PDF format, which can be viewed on any computer (PC or MAC). You can read it right on your computer screen, or you can even print out your own hard-copy and put in a 3 ring binder.
Get INSTANT ACCESS To
The Holy Grail Body Transformation Program
Guaranteed Results or Your Money Back!
In the past, you may have had doubts like I did. You may have seen "experts" sneer and insist that achieving this goal is impossible. You might have heard this subject debated ad nauseam on discussion forums. These conflicting opinions may have left you confused and not sure what to believe either.
I admit it. Even I was skeptical about this at first. I almost didn"t believe it when I saw the results of our body transformation contestants. I thought maybe they made a mistake in body fat testing... but when I started seeing more and more men and women start doing it for themselves, the irrefutable evidence made me a believer.
The Holy Grail Body Transformation Program sets the record straight. It"s literally the gospel on gaining muscle and burning fat at the same time; it"s impressively referenced with peer-reviewed research showing exactly how it works, and frankly, when you see how I explain it, you"ll be nodding your head in agreement that it just plain makes sense.
When you see BOTH real-world case studies AND you see the scientific proof, it makes you want to open your mind and give it a try.
Your satisfaction is 100% guaranteed. You will be thrilled with the information in the Holy Grail ebook and audio program, and you will be totally satisfied with the results you get or the program is FREE!
8-WEEK, NO-RISK, UNCONDITIONAL
100% MONEY BACK GUARANTEE!
Your satisfaction is 100% guaranteed. Scrutinize the ebook closely. Examine it. Test it for up to 8 weeks. Use the program to the max.
You will be thrilled with your results, or I want you to simply write and tell me, and I"ll send you a prompt and courteous, no hassles, no questions asked, 100% refund.
On the other hand, if...
The Holy Grail Body Transformation Program helps you get leaner AND gain muscle at the same time , or helps you stay leaner than ever before while you gain muscle or maintain every ounce of muscle the next time you diet for fat loss, then I want you to e-mail me your success story or testimonial to tell me about the results you achieved - and tell all your friends about it too.
The program is guaranteed and you WILL see a profound difference in your body in as little as 7-8 weeks if you follow the instructions. But remember, this program is not for everyone.
This is a very strategic system, not a program you approach casually or follow half-way. If you"re not serious about your body transformation goals, this is not the program for you...
If, on the other hand, you are serious, and if you follow this plan to the letter, the results are going to blow you away! You"ll achieve the type of fat-to-muscle transformation that many people think is impossible... and as Walt Disney once said, "it"s kind of fun to do the impossible."
Tom Venuto
Author Of The Holy Grail Body Transformation System
PS. Does the Holy Grail system REALLY work? Take a look at some more of the success stories scrolling down the page below. You"ll see proof that the answer is a definitive YES! It works for men. It works for women. It works for young people. It works for older people. Yes, if you follow the plan, it will work for you too...
"I lost 15 pounds but the best part of all was that I added visible muscle to my frame in the process. Unbelievable? Yes, but it"s true!
"I felt like I already understood nutrition, but the Holy Grail has completely revamped my thinking!" (lost 28.2 lbs, gained 9 lbs lean body mass)
"The essence of the program is that there is effectively a third way ahead: Build muscle AND stay lean. One does not need to choose on or the other! Based on your previous excellent advice, in 6 months time, I managed to reduce my body fat from 15% to less than 5%, trimming my weight from 80 kg to 76 kg. Your BFFM program works, full stop. Having achieved my ideal body composition, I was struggling a bit to identify my next goal. Just the title of your new book - "Holy Grail" - did that for me! Now I look forward to my new journey, towards increasing lean muscle mass, maintaining an excellent body composition at the same time. Thank you Tom for your no-nonsense, fact based, "blood, sweat and tears" angle on exercises and nutrition
"Why screw-around trying to re-invent the wheel? Tom is a friggin" genius. Follow what he says....word-for-word....step-by-step...DO NOT CHANGE A THING....and you will achieve what you set out to do. Why not follow a expert who has done the legwork for you? Bottom line. End of story.
NOTE: The Holy Grail Body Transformation program is a downloadable e-book. No physical products will be shipped. After you order, you will get INSTANT ACCESS to download the e-book and all the bonus reports onto your computer. The e-book format is adobe acrobat PDF, which can be viewed on Mac or PC.
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Holy Grail Body Transformation, Lose Fat and Gain Muscle, Body Recomposition, Bulking Up is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.
Kai Greene - BUILD OR DESTROY | Workout Motivation | Bodybuilding Beast Motivation
Please watch: "POWERFULL POWERLIFTING GYM MOTIVATION 2018 - THE DEADLIFT | Bodybuilding BEAST Motivation"
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BODYBUILDING MOTIVATION
MOBILITÉ DU CORPS DE CONSTRUCTION
BODYBUILDING MOTIVAZIONE
MOTIVACIÓN DE LA CONSTRUCCIÓN DEL CUERPO
MOTIVAÇÃO DO CORPORAL
신체 단련 운동
ボディビルディングの動向
机构动态
機構動態
binaraga MOTIVASI
GYM WORKOUT
Glute Exercises
Calf Exercises
Hamstring Exercises
Bicep Exercises
Neck Exercises
Tricep Exercises
Lower Back Exercises
Chest Exercises
Shoulder Exercises
Ab Exercises
Yoga with Adriene
CrossFit
Back Workouts
ENTRAÎNEMENT DE GYM
Exercices Glute
Exercices de veau
Exercices ischio-jambiers
Exercices Biceps
Exercices du cou
Exercices de triceps
Exercices du bas du dos
Exercices thoraciques
Exercices d"épaule
Ab Exercices
Yoga avec Adriene
CrossFit
Retour Workouts
allenamento di ginnastica
Esercizi Glute
Esercizi Vitello
Esercizi tendine del ginocchio
Esercizi bicipite
Esercizi collo
Esercizi tricipiti
Lower Esercizi Indietro
esercizi di petto
spalla esercizi
Esercizi Ab
Yoga con Adriene
CrossFit
Indietro Allenamenti
ENTRENAMIENTO GIMNASIO
Ejercicios Glute
Ejercicios del becerro
Ejercicios del tendón de la corva
Ejercicios Bíceps
Ejercicios del cuello
Ejercicios de tríceps
Ejercicios de espalda baja
Ejercicios del pecho
Ejercicios de Hombro
Ejercicios Ab
Yoga con Adriene
CrossFit
Back Workouts
GYM WORKOUT
Glute Übungen
Kalb Übungen
Hamstring Übungen
Bicep Übungen
Ausschnitt Übungen
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Unteren Rücken Übungen
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Yoga mit Adriene
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EXERCÍCIO GYM
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Exercícios da panturrilha
Exercícios isquiotibiais
Exercícios do bíceps
Exercícios do pescoço
Exercícios Triceps
Exercícios da parte inferior da coluna
Exercícios do peito
Exercícios de ombro
Ab Exercícios
Ioga com Adriene
CrossFit
Back Workouts
GYM WORKOUT
관절 운동
송아지 운동
햄스트링 연습
이두 운동
목 연습
삼각 운동
허리 운동
가슴 운동
어깨 운동
Ab 운동
요가와 아드리안
CrossFit
등 운동
ジムワークアウト
うずまき運動
カーフエクササイズ
ハムストリング演習
Bicepエクササイズ
ネック練習
三頭筋練習
下半身練習
胸部エクササイズ
肩の練習
Ab練習
アドリアンとヨガ
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バックワークアウト
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Interesting Thing of the Day
In general, I don’t have very expensive tastes. I bought my TV for $10 at a garage sale, my home is furnished mostly in low-end IKEA, and I rarely wear anything fancier than jeans and a T-shirt. When it comes to food, though, there are some exceptions to this rule. Although I don’t usually eat like a gourmet, I do take my coffee and cheese pretty seriously, and I like to sample, at least, foods that are rare and unusual—if also somewhat pricey. So I was intrigued by a television show I saw about one of the world’s most expensive kinds of salt: Fleur de Sel (French for “flower of salt”).
Fleur de Sel is produced in several temperate coastal areas around the world—but particularly in France, and within France, particularly in Brittany, on the north coast across the English Channel from Great Britain. It’s a type of sea salt, but a very expensive one indeed. Whereas you might pay US$0.25 for a pound (about 0.5kg) of plain table salt, Fleur de Sel will run upwards of $25 per pound. At 100 times the cost of table salt and ten times the cost of ordinary sea salt, it’s probably not something you’d want to use for everyday cooking. Fleur de Sel is not just any sea salt, though; it owes its price to a very special method of collection, about which more in a moment.
Enriched with Minerals
But let me take a brief detour to talk about sea salt in general, which is becoming increasingly popular in recipes and on store shelves. Why all the fuss? Well, apart from having a coarser texture, which some people prefer, sea salt has a much higher content of other minerals besides sodium chloride. It is, after all, produced by evaporating seawater, which contains a bit of pretty much everything. And the little bits of other stuff, apparently, enhance the flavor. Call me crazy, but I can’t help thinking twice about all those seemingly innocent little extra minerals. Do you know where this ocean has been? A lot of things live (and die) in the ocean, and a lot of waste of every imaginable kind gets dumped there—such as all the sewage from the city of Venice, just to pick a random example. It makes me wonder—in passing—whether this is something I really want to put in my mouth.
To get Fleur de Sel, salt farmers living along the coast allow shallow pools to fill with fresh salt water. As the water evaporates, a thin layer of salt crystals forms on the surface, but the slightest breeze will cause them to sink, and they pick up a grayish color from the clay and minerals at the bottom of the pool. The resulting salt, called Sel Gris, is highly regarded, but there’s something even better. On a very clear and sunny summer day with no wind, the salt layer remains floating on the surface, and is harvested by skimming it off with a rakelike implement at the end of the day. Voilà: Fleur de Sel. Because conditions must be just right for Fleur de Sel to form, the yield is only about one pound for every 80 pounds of Sel Gris.
Crunchy Sprinkles
Fleur de Sel is composed of irregularly shaped grains of salt that are slightly moist and form flakelike clumps. This gives it a much different texture from ordinary salt. It’s crunchy and perhaps slightly less salty than ordinary salt—if that makes any sense. Personally, I can’t detect any other flavors, though some people swear it has the aroma of violets. It is almost always used as a garnish just before food is served; once the salt is dissolved and mixes with other flavors, the difference is even harder to detect. My cynical side says that the real reason for sprinkling Fleur de Sel on a dish at the table is to show off, but then, I’m no authority on such matters.
In any case, I think of Fleur de Sel as the Kopi Luwak of salt—that is, slightly superior in taste to the ordinary varieties, but not to the extent suggested by its price. Then again, gourmet shops often sell it in small containers for as little as $5. Perhaps it’s just the thing for expensive tastes on a budget. —Joe Kissell
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Demeka"s Organic Green Seasoning (step by step)
http://www.demekascott.com
http://www.healthylivingjourney.com
I show you step by step how I prepare my all natural organic green seasoning. This seasoning is used in 80% of my dishes, I like to rub in on my chicken & fish before cooking (you can use it on bake and fried foods). I add it to my spaghetti (after it has finished cooking) and I also add it to a host of other dishes.
Ingredients:
Parsley, Cilantro, Green Pepper, Red Pepper, Green Onion, Red Onion, Vidalia Onion, Basil, Thyme, Oregano, Chives, Lemon, Garlic, Celery, Scallion, Sea Salt.
Caribbean Green Seasoning - - FabulousFoods.com 0 0 None None
http://www.browserdefender.com/getdomain/www.fabulousfoods.com Jul 23, 2007 ... Recipe for Caribbean Green Seasoning. Green Seasoning is one of those spice mixtures that is unique to the Caribbean and differs slightly .- Cached - Similar►How to make Caribbean green seasoning | eHow.com 0 0 None None http://www.browserdefender.com/getdomain/www.ehow.com How to make Caribbean green seasoning. West Indians use this homemade green seasoning as the main ingredient in many dishes. It is best used as a marinade ...www.ehow.com › ... › World & Regional Food - Cached - SimilarShopping results for green seasoning SPRINKLES DARK GREEN, JIMMIES FRESHLY PACKED IN LARGE JARS, spices ... 0 0 None None
$3.95 new - Amazon.comSUGAR CRYSTALS GREEN FRESHLY PACKED IN LARGE JARS, spices, herbs, ... 0 0 None None
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British Virgin Islands Vacation Memoir
The British Virgin Islands have a special place in my heart. Especially while sailing.
This video is my best attempt to capture life on the sea with my family.
Song by James Vincent McMorrow "If I Had a Boat)
Technical Details
- Shot on the Canon 5d mark iii + 35mm & 50mm L glass lenses
- underwater shots with Go Pro Hero 3
- All 5D shots used Magic Lantern RAW video hack
- workflow: RAW ----- Cinema DNG ------ Resolve (color correct) ----- Prores 422 LT proxie files ----- Premiere edit ------ Resolve (final color grade) ----- h.264 export
Likes: 35
Viewed: 2669
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Moroccan Pot Roast
Pot roast is such a comforting, all-American dish; you almost don’t want to mess with it.
Almost.
When you add North African ingredients such as turmeric, ginger, cumin and coriander, along with pomegranate juice (for a little sweetness), you end up with something new, a bit exotic, and altogether fantastic!
Continue reading "Moroccan Pot Roast" »
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The Best Way to Success Is to Be Severely Tested
Want to know the best way to get to success in life? You must be severely tested.
What if I were to tell you that the essential skills of successful leaders are the same as the skills that allow a person to find the meaning of an adverse experience? Would you believe me?
In Crucibles of Leadership, Warren Bennis and Robert Thomas argue that strong leaders are those who overcome adversity. In interviewing more than 40 top leaders in the world, they uncovered a surprising conclusion. They found that all of the leaders interviewed, both young and old, were able to point to intense, often traumatic, always unplanned experiences that had transformed them.
Bennis and Thomas call these experiences crucibles. So, what is a crucible?
What Is a Crucible?
A crucible is literally a container that can withstand extremely high temperatures. Think of a metal container in which metals are melted. This is the container you would use to fill a mold with liquid metal.
A crucible can also be that of a severe trial, in which different elements interact, leading to the creation of something new. A metaphor for this is – a relationship was forged in the “crucible” of war.
For our purposes here, a crucible is a transformative event involving a severe test or trial – where the crucibles are intense, often traumatic, and always unplanned.
Crucible Experience
For the leaders interviewed by Bennis and Thomas, the crucible experience was even more than a trial or test, it was a point of deep self-reflection that forced a leader to question who they were and what mattered to them.
They found leaders were transformed from the experience and came away with an altered sense of identity. These experiences required each leader to question their perceptions of reality. In turn, they emerged from their crucible experience stronger and with a sense of purpose. Bennis and Thomas concluded that they were all significantly changed in some fundamental way.
The crucible stories discussed were similar to my own. As a child growing up in a destructive life and in the foster care system, I immediately related to these stories. Some crucible experiences illuminate a hidden and suppressed area of the soul. I found that some of my own personal stories were hidden deep within my own soul.
I have previously discussed some of my experiences in my book Succeeding as a Foster Child, yet I have not previously thought of them as crucibles until now. My crucible experiences, at times, were among the harshest a person should experience. They took the form of roughly my entire early life as a child and into early adulthood. My parents brought forth the majority of these experiences.
My father committed suicide when I was 18 years old. He seemed to have spent his life in and out of darkness. He was an alcoholic – yet, in the end – drugs, depression, and a rifle in his own hands took his life. My mother is still living; however, in a shell of the person she could have been. She is an alcoholic, yet her vice is drugs. Growing up with my mother was a dangerous experience. She was severely beaten by different men and would expose her children to nightmarish experiences. One such experience at the age of ten, found me walking through a drug-infested mobile home trying to avoid stepping on used needles just to go to the bathroom.
Darkness Will Not Win
Kensington
Around the age of 12, I was placed into foster care – where surprisingly, my transformation started to begin. I was placed into a foster home in a small town in Kansas – Kensington, Kansas. 1
The people in this town shared with me the power of building relationships. I now understand how relationships provide purpose and meaning in my life. I came to believe that when people feel strong about something, most of the time they will succeed.
I would do extremely well for a while in foster care, yet I could not continue moving forward as I would return to my biological parents. Essentially, I began to move back into their darkness. However, I would always find my way back to Kensington. Every time I found my way back to this small town, my consciousness would be raised to a higher level. One foster parent in particular (Robert Bearley) helped me raise my consciousness.
I found that every time I left my mother and father that I was able to understand my environment better. By better understanding my environment, I was then able to start to understand that I was in control of my own reality. However, it took a while and some additional crucible experiences for me to truly grasp this.
Developing Future Leaders Through Crucible Experiences
I specifically remember a couple key events during my teenage years that established the foundation for my life as a leader in today’s military. One such moment established the foundation for what would become a career in leadership and lifelong learning. Robert Bearley helped me establish a set of values. He demonstrated to me one of the same points described by Bennis and Thomas – that life is not about rewards or results, but it’s about what you do and how you go about achieving those results. Essentially, he showed me the importance of the process in achieving something and how great leaders care about the process just as much as the result.
Moreover, at the age of 16, I remember picking up my mother from a hotel room, where she was staying with an unknown man. She was both drunk and high at the same time. I pulled her out of the hotel room and took her on a long road trip to my grandparent’s. I was living with my father at the time and I remember wanting to get back to the Kensington community. I was no longer in foster care, yet I wanted to live with my grandparents who lived near the community. They told me the only way I would be allowed to live with them is if I could bring my mother home. I remember the experience vividly, yet previous crucible experiences allowed me to carry out this task as if it was a normal occurrence.
Looking back, I wonder if I could have done this without living the previous 16 years in hell. Imagine pulling a prostitute out of a hotel room, one who is both drunk and high. Now imagine that prostitute is your mother.
The Best Way to Get There Is to Be Tested
It took quite a few failures and horrible situations throughout my life, but each one of these experiences or crucibles created who I am today. These crucibles established a lifelong enjoyment for reading, writing, thinking, and the pursuit of knowledge. These experiences developed a specific mindset to live by. They created a maverick mindset and a no fear approach to questioning everything.
I emerged from these crucibles knowing that nothing can break me. Each test or each crucible changed me fundamentally as a person. Where others, to include my younger brother, found despair, I found opportunity from each crucible.
Essentials of Leadership
Bennis and Thomas asked one key question in their research. Let’s take a look at the question and what they found to be the answer.2
Question: So, what allowed these people to not only cope with these difficult situations but also learn from them?
Answer: We believe that great leaders possess four essential skills, and we were surprised to learn that these happen to be the same skills that allow a person to find meaning in what could be a debilitating experience.
So, what are those essential skills of successful leaders and those that allow a person to find meaning from an adverse experience? Just don’t forget that they are the same.
- The ability to engage others in shared meaning. Think of my discussion of relationships in foster care. When we feel strongly enough about something, we increase our likelihood of success.
- A distinctive and compelling voice. Think of examples throughout history of people who used the power of words to bring about change. Here, I think of leaders such as Martin Luther King Jr., and even leaders from my time in foster care.
- Sense of integrity. Think of the discussion about establishing a strong set of values in foster care.
- Adaptive capacity. Bennis and Thomas inform us that this is by far the most critical skill of the four. They explain that this is applied creativity and is a magical ability to transcend adversity, with all its attendant stress – to emerge stronger than before.
Learn to Be a Chameleon
Bennis and Thomas explain that adaptive capacity is composed of a combination of two primary qualities.
- Ability to grasp context. This is our ability to see multiple perspectives of a situation and connect with people. For me, this was my ability to see past insults and the stigma associated with being a foster child.
- Hardiness. This is perseverance and toughness enabling people to emerge from a traumatic event without losing hope. For me personally, this was my ability to remain healthy despite living a difficult life. I do not drink, smoke, or do drugs because of what I witnessed. Yet, my younger brother took the opposite route and has developed similar health and addiction problems to that of my parents.
Adaptive capacity allows a person to not just survive a horrible or traumatic event, but to learn from it, and to emerge stronger and more committed than ever before. Essentially, this is what turns the situation into a crucible or transformative event.
Post-traumatic Growth (PTG)
I do not disagree with anything provided in Crucibles of Leadership, but something is missing. The missing component is Post-traumatic Growth (PTG) and should be added as a skill within or after adaptive capacity. We can all persevere and become stronger (think hardiness), yet PTG better explains growth from the crucible experience.
PTG is a positive psychological change experienced as a result of adversity and other challenges in order to rise to a higher level of functioning.3 Furthermore, PTG is not about returning to the same life as before, but to become better after the life-changing event. Here, the life-changing event is the crucible. This contributes to an intimate process of personal change, providing a purpose that is deeply meaningful.
One key point contrasting PTG from hardiness, perseverance, or resilience is that PTG refers to a change in a person that goes far beyond the ability to resist. Essentially, not to be damaged by the traumatic event. Moreover, there are certain characteristics of PTG. Let’s take a look at each and how they apply to my story.
Characteristics of PTG:
- Greater appreciation of life. It would have been easy for me to give up and follow in my parent’s footsteps.
- Changed sense of priorities. As a leader in the military, my experiences as a foster child established the importance of setting the right priorities in my life. If I have the wrong priorities, my soldiers and family will have the wrong priorities.
- Warmer, more intimate relationships. I now have an unbelievably great relationship with two beautiful girls – my wife and young daughter.
- Greater sense of personal strength. The crucibles of my life as a young child have provided me a powerful maverick mindset.
- Recognition of new possibilities of paths for life and spiritual development. The small community I lived in during my time in foster care provided me an awareness of what could be possible. Spiritual development played a huge role during this time in my life and saved my life.
Crucibles Create Strong Leaders
My personal experience through each crucible has made a profound impact on my role as an organization-level leader in the U.S. Army. Bennis and Thomas explain that the most reliable indicators and predictors of true leadership is our ability to find meaning from negative events and to learn from even the most trying circumstances. In my career field, failing to possess this mindset can literally get you killed – either by an enemy or by your own hand.
The skills required to conquer adversity and emerge stronger and more committed than ever are the same ones that make for extraordinary leaders. Leaders who recognize this will develop and lead organizations with a positive organizational climate.
My crucible experiences developed a person who is perfect for the military. By this I mean, if I see a dangerous situation or if I notice someone is in danger, I will not hesitate to leap into action. I will not hesitate to help someone in physical and life-threatening danger.
Each crucible experience changed me for the better. After each crucible, I did not return to the same life as before, but became better after the life-changing event – even if I did not realize it at the time.
Finally, let me share with you one last personal example. If you ask my wife, I love cloudy weather and enjoy the rain. One of my crucible experiences took place during a storm. Every time it rains I remind myself that nothing can kill me – not my parents and not the storm. The rain is my reminder that I will never fear a person or the storm again.
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