Mexico dog mutilated by drug traffickers recovers

MEXICO CITY (AP) ? A dog reportedly mutilated by Mexican drug traffickers is recovering at a sanctuary for abused and abandoned dogs.

Sanctuary owner Patricia Ruiz says Pay de Limon, or Lemon Pie, was fitted with prosthetic front legs last year. The Belgian shepherd mix now walks, jumps and runs.

Ruiz says the dog was left in a trash can to die after his two fronts legs were cut off. She says people who asked her to help Pay de Limon told her that drug traffickers used the dog to practice for mutilating humans.

Pay de Limon is one of 128 abused dogs living at the Milagros Caninos sanctuary. Dogs on wheelchairs, blind, deaf or ill frolic and run around the huge sanctuary in the southern part of Mexico City.

___

AP video: https://vimeo.com/57275322

Source: http://news.yahoo.com/mexico-dog-mutilated-drug-traffickers-recovers-160810345.html

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How To Disable Java in Your Browser

Java isn't good for your for your computer's health right now. It can mess it up pretty bad. Bad enough that the Department of Homeland Security is warning us all to turn it off. OK, but how do you do that? Fortunately, it's not that hard. More »

Source: http://feeds.gawker.com/~r/gizmodo/full/~3/Byz341JnCVg/how-to-disable-java-in-your-browser

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Cinemark Announces Plans to Open New Bistro Concept in El Paso, Texas and the Rio Grande Valley

New Cinemark Movie Bistro will offer customers an enhanced dining menu and a variety of beverage options, including favorite beers, premium wines and specialty cocktails that can be enjoyed in the auditoriums

PLANO, Texas--(BUSINESS WIRE)--Cinemark Holdings, Inc.?(NYSE: CNK), one of the largest motion picture exhibitors in the world, today announced plans to launch two new?6-screen movie theatres in El Paso and Edinburg, Texas. The Cinemark Movie Bistro ? Sunland Park will be part of Simon Property?s Sunland Park Mall development located at 750 Sunland Park Dr., El Paso, TX. The Cinemark Movie Bistro ? Edinburg will be part of B-Y Property?s Trenton Crossroads Plaza development located on the northwest corner of Trenton Road and Rhonda Street in Edinburg, TX. Both projects are scheduled to open in the summer of 2013.

?Customers have enjoyed Cinemark?s theatres in these markets for over 20 years?

The two theatres will introduce patrons to Cinemark?s first-run cinema eatery concept, branded Cinemark Movie Bistro. Each complex will boast a state-of-the-art entertainment environment offering digital projection, RealD 3D capability, and enhanced sound systems. Additionally, the new Cinemark Movie Bistros will feature an expanded menu with high-quality food offerings such as fresh wraps, hot sandwiches, burgers, gourmet pizzas, alongside favorites like freshly popped popcorn, hot dogs, and popular candy brands. As for beverages, customers have the opportunity to select from microbrewed beers, premium wines, margaritas, and of course, Coca-Cola fountain beverages.

?Customers have enjoyed Cinemark?s theatres in these markets for over 20 years,? states Tim Warner, Cinemark?s Chief Executive Officer. ?El Paso and Edinburg are the perfect locations to launch the new Cinemark Movie Bistro concept. We will be constructing two state-of-the-art facilities that will quickly become recognized as preferred entertainment environments to eat, drink, relax and enjoy a good movie.?

?We are pleased to extend our strong partnership with Cinemark, one of the nation's premier motion picture exhibitors," said Greg Zimmerman, Senior Vice President at Simon Property Group. "Their first class operations will provide a quality movie-going experience for the west side of El Paso and an added attraction for the already strong line up at Sunland Park Mall."

"We are thrilled that Cinemark chose Edinburg as the site of their first dinner theater. They are a well-respected operator, and we look forward to having them open a first class operation," commented Johnny Cisneros of Cadence Commercial Real Estate.

About Cinemark Holdings, Inc.

Cinemark is a leading domestic and international motion picture exhibitor, operating 461 theatres with 5,207 screens in 39 U.S. states, Brazil, Mexico, Argentina and 10 other Latin American countries as of September 30, 2012. For more information go to investors.cinemark.com.

About Simon Property Group

Simon Property Group, Inc. (NYSE:SPG) is an S&P 100 company and the largest real estate company in the world. The Company currently owns or has an interest in 329 retail real estate properties in North America and Asia comprising 243 million square feet. We are headquartered in Indianapolis, Indiana and employ approximately 5,500 people in the U.S. For more information, visit the Simon Property Group website at www.simon.com.

About B-Y Properties

B-Y Properties is a real estate developer founded in 1999 and headquartered in San Antonio,?Texas. The aim of the company is to redevelop projects primarily in Hispanic markets with a specific focus on South Texas. Total square feet managed and owned is approaching 3 million. For more information, contact cadencecommercial@gmail.com

Source: http://feeds.businesswire.com/click.phdo?i=5145893629af919d4f2e56dad5eae382

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Business ? Itochu enters pork production business in Canada

TOKYO ?

Itochu Corp has acquired a 33.4% stake (5 billion yen) in HyLife Group Holdings Ltd, one of Canada?s leading pork producers.

HyLife conducts an integrated production (from genetics, live production, feed mill to pork processing), primarily in Manitoba. From its integrated production system, HyLife supplies pork to markets around the world.

HyLife also supplies value-added specialty pork to the Japanese market meeting customer requirement by differentiated feeding.

Through developing various kinds of food-related businesses around the world, Itochu and its group companies are aiming to achieve the leading position in the international food industry.

Based on customer needs, the companies organically link the processes from the development of food resources, the supply of raw materials, production and processing and intermediate distribution through to retailing, advance and develop the global Strategic Integrated System (SIS) strategy, which promotes efficient production, distribution and marketing, and improve the management functions for food safety and security.

This investment is concluded upon understanding that HyLife expansion strategy most prioritizes markets of Japan and Asia which Itochu SIS could mutually help.

The sales of HyLife?s safe, secure pork will be increased with Itochu?s marketing network in the Asian market with a focus on China, where consumption continues to grow, as well as in the Japanese market.

Moreover, in the Chinese market, Itochu will expand the business with Longda Foodstuff Group, a significant partner of ITOCHU, through technical exchanges in the field of pig production.

JCN Newswire

Source: http://www.japantoday.com/category/business/view/itochu-enters-pork-production-business-in-canada

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Workshop recap: Peruvian Cooking Experience | Bowen App?tit!

When we first started planning our trip, I had visions of learning how to cook traditional foods wherever we?d go. In South America these visions consisted of images like me and a well-worn abuela, making empanadas. Me and an Argentinian butcher, grilling up all those cuts of beef I?d never heard of before. Me and a Chilean fishmonger, me and a Peruvian potato farmer, so on and so forth. Heads together, laughing, eating, poking fun at each other, exchanging knowledge (in a mostly one-way exchange, let?s be honest). But I?m not exactly sure where I thought I?d find these people; people with time and patience to spare and the interest in opening up their homes, their businesses, and/or their kitchens to teach a gringo how to make their traditional food. People who I?d be comfortable enough with to poke fun at. Now that I?ve been to some of these places, the thought is hilarious at best and embarrassing at worst. Also, I probably should have taken into consideration the consistently recurring fact that?I don?t speak Spanish.?Brett does a wonderful job translating for shopkeepers and hotel receptionists and flight attendants, but that only goes so far and gets pretty exasperating after even the shortest of exchanges.

And thus it was that, with only a tiny bit of logic and reasoning, my dreams of picture-perfect, authentic,?intimate South American cooking lessons were bashed.

So in the absence left behind, I?ve sought out tourist cooking classes as we?ve planned each city ? entirely touristy, yes, and almost certainly of the sort that merely guide you through a couple of recipes and send you on your way, but still a chance for me to ask questions about the food and get answers from people who at least somewhat know what they?re talking about.

But ? it turns out these sorts of classes aren?t as common or as affordable as they are in other parts of the world (I?m looking at you, Southeast Asia ?), and in each city I?d come up empty-handed. Until Arequ?pa, Peru, that is. In Arequ?pa, I found one that was even better than I could have hoped for, a three-part workshop designed by the owner of our hotel, who used to be a professional chef, and set in the hotel?s beautiful outdoor courtyard.?

Class

Potatoes3

For 65 soles each (usually 75 ? staying at the hotel gives you a 10 soles discount), Brett and I spent six hours learning about the food and drink of the Arequ?pa area. We opted for all three optional parts of the workshop ? a guided tour of Arequ?pa?s central market, a three-course cooking class, and a pisco class, including a lecture on the origins and uses of the liquor and a lesson in making pisco sours. As someone who spends a lot of time in the kitchen and generally knows her way around a cooking class, I wasn?t honestly expecting to learn much more than a few new recipes and maybe a few new fruits and vegetables at the market ? but I actually came away with much more than that and would definitely recommend the experience for anyone spending time in that part of Peru. (Also, Arequ?pa was an entirely lovely city and the hotel was fantastic ? a perfect place to lay low for five days around New Years, especially after the touristy chaos of Cusco and Puno/Lake Titicaca.)

At 10 a.m., our group assembled for a tour of the market, four blocks from the hotel. It was New Year?s Eve and the area around the market was bustling with people picking up supplies for parties and celebrations that evening, everyone with armfuls of garlands and party hats and packets of confetti, all bright yellow to bring luck in the new year. And if the area outside the market was crowded, the market building itself was stuffed to the gills with people. People buying food, people buying cloth, people buying good luck charms and herbal remedies to bring in the new year. First thing, our guide walked us to the mezzanine on the second level, a quick escape from the crowds so she could show us the general layout of the market and explain where we?d be going. We then descended into the madness, stopping in a selection of market sections so our guide couple point out or explain things we saw and buy us a few things to try.

Mercado

Our first stop was the potato section ? one entire aisle of potato vendors, each seller dwarfed by massive mountains of potatoes piled onto tables and onto the ground. As anyone who?s spent time in Peru can tell you, the variety and volume of potatoes available is overwhelming ? black potatoes, white potatoes, neon red potatoes, purple, yellow, pink, blue, and every other color you can think of. There were huge potatoes with waxy skins and long potatoes with rough, bark-like skins; sweet potatoes and starchy potatoes and everything in between. There are over 3,500 varieties of potatoes in Peru, and I wouldn?t be surprised if we saw a good portion of them that day.

Potatoes

In the fruit section, our guide quizzed us on a variety of Peruvian fruits, the vast majority none of our group had ever seen or heard of before ? ?tomato fruit? and cocona and lucuma and the like. We tasted cactus fruit and the subtle Arequ?pe?a papaya, and picked out mangoes and a pale, thin-skinned melon to have for dessert at the end of the cooking class.

Fruit_stand

Fruit

We tasted coconut sweets and learned about Arequ?pa?s traditional three-cornered bread, joked with a man selling frogs (dried or live), stood in awe at the massive, lacy nets of orange roe hung out to dry, and saw an entire pig butchered to order. Like other South American markets we?ve visited, there were precarious towers of cheese wheels, barrels of grains and flours of all colors and types, and booths packed with cans and boxes and bottles of everything from tuna to dried pasta to rose water.

Aceituna

Pan_fuerte

Queso

Queso_roe

Pescado

Frog_pig

We certainly could have walked around the market on our own, but having a guide meant we knew what we were seeing, and it gave us a fantastic excuse to linger at booths, shamelessly taking photos and staring at things and asking questions.

Back at the hotel?s outdoor kitchen, our group of 10 quickly got to work on our meal. First was ceviche, served in the traditional style with boiled sweet potatoes, boiled corn, and crunchy fried corn (boiled corn is more traditional in the south, fried corn in the north, but we were provided both to see what we liked more ? I preferred boiled). We chopped and combined everything for the ceviche under the direction of our instructor, who explained the importance of the various ingredients and all of the ways ceviche might be served in various places. My previous experience with ceviche had all been with the Mexican variety, and from what I can tell the main difference with Peruvian ceviche is that it often includes a fish broth-based liquid called ?tiger?s milk,? containing a bit of all of the non-fish ingredients in the ceviche (e.g. onions, celery, chilis) pureed together with fish broth. Many cevicher?as offer small glasses of tiger?s milk on the menu, and it?s widely considered to be an aphrodisiac. (Or so I hear.)

Ingredients

Ingredients2

Ceviche

After we gorged ourselves on our ceviche creations and bottles of Arequ?pe?a beer, we moved onto our second dish ? pescado ala macho, a fried white fish served with creamy, peppery seafood sauce and white rice. Before dredging our fish in flour for frying, we coated each piece with pureed garlic, a genius move I am certain to take home with me. In pairs we fried our own fish and made our own seafood sauce, a silky smooth and flavorful thing made with garlic, onion, brilliantly flavorful pepper sauces, fish broth, pisco (which we flamb?ed), cream, and chunks of local seafood including octopus and mussels (and some other things we were unable to identify-via-translation beyond their Spanish names). It was fresh and powerfully flavorful, and we all congratulated ourselves and toasted to our success.

Frying2

Frying

Seafood

Seafood2

AlaMacho

After our second course no one was sure we?d be able to eat any more, so thankfully our dessert was just a small cup of the mango and melon that we had picked out at the market that morning. Both were perfectly ripe and sweet, and a perfect way to end the meal.

After lunch, those of us who wanted to stay for the pisco part of the workshop headed upstairs to join Armando, the owner of the hotel, to learn about pisco and make some pisco sours. ?There?s a lot to know about Peru?s most famous liquor, and we learned about how it began (a grappa alternative, and something to do with grapes that didn?t make very good wine), all of the various types (from various regions of the country and of significantly different flavors), modern pisco-related political issues (pisco from Chile is not the same as Pisco from Peru), how to pick out good pisco at the store (for instance: clear bottles mean better pisco), and the complex rituals around giving pisco as a gift (including: never wrap the bottle in anything, and be ready to drink!). Armando is incredibly knowledgeable about the food and drink of the Arequ?pa area (and Peru overall), and it was fascinating to learn more about the history and current issues surrounding Peru?s culinary world.

After learning all about pisco, it was time for tasting and making cocktails. Armando provided acholado pisco (one of the three dominant types), and we tasted a bit on its own before making two rounds of pisco sours. A pisco sour is a fairly straight-forward drink ? pisco, lime, and sugar (in something around the classic 3:1:1 cocktail ratio, depending on how sweet or sour you like it), shaken with an egg white until foamy and topped with a dash or two of Angostura bitters on top once strained into a glass. There are various ways to play around with the recipe and once we?re home I?m sure to work on something and post our favorite method here.

Pisco_setup

Pisco

Taking this workshop certainly doesn?t mean I?m well-versed in traditional Peruvian cuisine, but it certainly brought me a bit closer. It was well worth the money spent, and I?m looking forward to bringing the information into my own kitchen and into future classes.

After the cocktails, Brett and I stayed around to chat with Armando for a bit, and ended up with an invitation to join him for lunch later in the week. He toured us around the city a bit and took us to one of his favorite Arequ?pa restaurants, far off the tourist trail. For a few hours we chatted about food and life in Peru, and gorged ourselves on fava beans, fried cheese, lamb stew, and roast suckling pig, washed down with chica (a very traditional slightly alcoholic beverage made from fermented purple corn) and followed up with queso helado (a cinnamon and coconut dessert akin to a combination of ice cream and granita). It was definitely one of best meals we?ve had in South America, and a great opportunity to learn more about Peruvian cuisine. (Thanks again to Armando and his hospitality in showing around two low-budget gringos with big appetites.)

For more information about this workshop, check out the websites for Peruvian Cooking Experience and for?Casa de Avila.

Source: http://bowenappetit.com/2013/01/13/workshop-recap-peruvian-cooking-experience/

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10 year milestone | The Scrapbook House Blog

Our little store just celebrated 10 years in business last November and I am so proud.10 years at any job is a celebration, but 10 years in a small business is a real success. I have struggled, as any business does, it isn?t all hearts and flowers, but on a whole it has been an amazing adventure.
For me it is more of a lifestyle; it?s more important to be happy than to be wealthy.
So what does one do on a birthday celebration such as this? Well, they invite their customers and staff to help them celebrate? and they came! We wrapped up presents to give away as prizes and had birthday party games! First was a treasure hunt in the store and we had ladies rummaging through everything to find the elusive key-rings to win a prize. There were 22 hidden and some of them were HARD to find! I pity Sharon?s kids when they are looking for things she has hidden at home, they?ll have no chance! Pass the parcel (great idea Kira), was fun with a prize in every layer. The last one held a small item, but one that is valuable in our store? a Scrapbook House reward card? full with stamps. Nice!
Our sales were fabulous, 50% off all stickers and rub-ones, this included all old and new. There was a 25% off voucher that went out by email (you can sign up for our email on the Facebook page, click on the ?exclusive? icon next to the ?photos?) so everything was on sale. Some things were 70% off. Many things just went out as gifts or prizes, over $1000 worth of products was given away as it was just time to clear that old stock!
But the very best thing was the people that came to wish us congratulations. It is the people that make it worthwhile, it is the people that make my life good, and it is the people that make the Scrapbook House the lovely community it is. Staff, family, friends and clients, thank you for your support, thank you for believing in my little dream to sell pieces of paper to put photos on.

Thank you for sharing your stories and a bit of your lives with me and thank you for being a part of mine.

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Source: http://thescrapbookhouse.wordpress.com/2013/01/13/10-year-milestone/

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Styx: Mr. Roboto

Most of the Gizmodo team just got back from the week-long technological pummeling that is CES. Vegas is already a labyrinth designed to trap you in its debaucherous, hedonistic core. But now throw in giant walls of 4K tvs and the constant threat of being trampled by stampeding tech writers; you're bound to start feeling a little suffocated. And yet, despite all that, we keep coming back. More »

Source: http://feeds.gawker.com/~r/gizmodo/full/~3/wSoas8exPSQ/styx-mr-roboto

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Hollywood Demonizes Israel with Oscar Nominations

That time is over. Now Hollywood looks for every excuse to whitewash the poor Palestinians, who have never accepted a Jewish presence in the land and have been launching murderous attacks against them ever since the Hebron massacres of 1929, and vilify the Jews, who are the big, bad oppressors of the Palestinians, ignoring that the Arabs in Israel live more freely than virtually every Arab country.

Thus the Academy of Motion Picture Arts and Sciences Awards has nominated two films out of Israel for the Best Documentary Film of 2012 which both attack Israel and its actions while portraying the Palestinians as victims of the Israeli people.

?5 Broken Cameras,? produced and directed by an Arab Palestinian, Emad Burnat, and an Israeli Jew, Guy Davidi, revolves around the Arab village of Bil?in. The Arabs there protest weekly against the security fence Israel constructed in order to keep murderous thugs from entering Jewish villages and towns and killing Jews. The film documents those protests, and the 5 cameras referenced in the title are supposedly 5 cameras that the Israelis broke so no one would see the protests.

Whether that is true or not, (and it is quite possible the Arabs surreptitiously broke the cameras themselves, just as videos exist of supposed dead victims of Israeli actions suddenly getting up and walking away) there is a more damning accusation the film could have made; the death of Jawaher abu Rahma, on Dec. 31, 2010.

After Abu Rahma, 36, died, Palestinians claimed that she died because Israelis used tear gas against one of the so-called ?non-violent? protests against the security fence. But later, the truth was revealed; she wasn?t even at the protest on the day in question. She died at a Palestinian hospital in Ramallah because of medical malpractice.

Doubtless there aren?t going to be any films made about that. ?Doubtless Hollywood would ignore them if there were.

The producers are trying to pressure Israeli schools to run the film so that Jewish youngsters will be turned against the Israeli Army. And Hollywood will be only too glad to cooperate.

The second movie, ?The Gatekeepers,? directed by Dror Moreh, interviews the six surviving directors of Israel?s Shin Bet security service. But that?s not enough to vilify Israel, so Moreh shows numerous shots of bomb sites and makes a point of getting the directors to talk about their use of harsh interrogation techniques in order to extract information from terrorists.

But as has been confirmed long before now, those interrogation techniques have saved hundreds and possibly thousands of lives.

There is a documentary about the Ultra-Orthodox Jewish world? titled ?Fill The Void? that renders Jews in a positive light, but notably the Academy wasn?t interested.

The truth of the matter is that most Jews in Hollywood are not religious, and so their ties to the state of Israel are tenuous at best. Their religion is whatever passes for liberalism, which in the present-day means kissing up to the Palestinians and demonizing Israel. The few religious Jews in Hollywood are almost uniformly conservative (as are most religious Jews everywhere) but unfortunately they aren?t the ones in positions of power in Tinseltown.


Source: http://feedproxy.google.com/~r/BigHollywood/~3/FxMrcAIkwa4/Hollywood-Demonizes-Israel-With-Oscar-Picks

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