Donna Brazile is NOT going to the back of the bus!

I have always enjoyed CNN commentator Donna Brazile. I watched the clip and then the entire panel discussion. Now, not only do I enjoy her, I respect her.

clipped from www.newyorker.com Donna Brazile: “If I Were Running This Campaign” On Saturday, October 4th, Jeffrey Toobin hosted a panel discussion with Donna Brazile, Alex Castellanos, Edward J. Rollins, and Joe Trippi. As reported earlier, Brazile stole the show. Watch Brazile’s impassioned closing remarks below. Here is a full-length video of the panel.

Why being reminded of your own ignorance is a good thing

GREAT QUOTE

clipped from nielsenhayden.com My own experience is that if I'm not running into places of my own ignorance very often, I'm not pushing myself enough, not exposing myself to enough new ideas. Staying inside a bubble where only your current knowledge is enough to understand the world is like deciding that you'll never listen to any music that wasn't popular when you were growing up.

The Top 4 Restaurant Scams (and How to Avoid Them!)

THE TOP 4 RESTAURANT SCAMS AND HOW TO AVOID THEM
By Makeisha Lee, Health and Nutritional Advisor

Has the rat infestation in some of the fast food joints like Taco Bell caused you to boycott eating out in any other restaurant? Apparently, it has not for the majority of Americans. If eating out has been your practice, maybe you wonder how is it that you could order something so extensive and your meal comes back in 15 minutes.

Here are four shocking secrets that even so-called "five star" restaurants practice that may make you think twice about where you make dinner reservations at:

1) Daily specials are not always "special". Instead, daily specials are often dishes prepared specifically to get rid of ingredients nearing the end of their shelf life. To spot these suspicious 'specials,' look out for expensive items used in a way that minimizes their flavor, such as cut and braised lamb chops playing second fiddle in a dish.

2) So-called "healthy" selections on the menu are loaded with calories. According to a registered dietician and representative for the American Dietetic Association, restaurant meals average between 1,000 to 1,500 calories.

3) Menus are rigged. The dishes that earn the restaurant the most profit are always located in the most eye-catching spot.

4) Seafood scams. Often inexpensive fish, such as pollack, gets passed off as something more expensive, like cod. Or, Maryland-style crab cakes may be made from crab that came from Vietnam.

Although it may be necessary or just desirable to eat out, the caution is to just be fully aware of all the tactics used by restaurants to get over on the consumer – you.

Lastly, this may prompt you to eat out less and save more money to ultimately increase quality of life!  Also, be cautious about eating seafood on Monday's from restaurants, the fish is usually left over from the week before.

Makeisha Lee is an author, health consultant, and the CEO of Cleanse Formula (www.CleanseFormula.com). She is also the founder of the Black Health Network (www.BlackHealth.org).

Great Quote About QUALITY

"Quality is never an accident; it is always the result of high intention, sincere effort, intelligent direction and skillful execution; it represents the wise choice of many alternatives, the cumulative experience of many masters of craftsmanship. Quality also marks the search for an ideal after necessity has been satisfied and mere usefulness achieved."
----W.A.Foster

Rain Forest Ecolodges in the Americas

I know green is the new black, but I'm not quite ready to totally greenify my vacation time...I do, however, have some clients who might LOVE to be in a place made completely from recycled materials!

clipped from www.dailycandy.com Greener than Thou Rain Forest Ecolodges in the Americas You recycle, reuse, and reduce feverishly, and you don’t want to give up your green values just because you’re on vacation. These ecolodges are run the way you’d do it. If you, you know, owned a hotel in the middle of the jungle. Your beloved ASPCA rescue beagle would approve of Ballum Na in Belize. Holy Costa Rica, Greenman. Playa Nicuesa was built with naturally fallen wood and roof tiles made from recycled plastics, including banana bags. Organic angels will love Brazil’s sixteen-suite Anavilhanas Jungle Lodge To really escape the rat race, visit Kapawi Ecolodge & Reserve on the edge of the rain forest in Ecuador. For the ultimate Amazon jungle experience, head to Inkaterra Reserva Amazonica on the Madre de Dios River in Peru.

I'm not a skater, but the principles he suggests are applicable to any product or service-based business in our current economy.

clipped from www.successmagazine.com Tony Hawk’s Strategies for Starting a Business During Tough Times You hear it everywhere, every day. The market is down. Times are tough. People are struggling. But what if an unstable economy is the perfect time to start a business? That-s exactly what Tony Hawk did when he created a multimillion-dollar skateboarding empire during a flat market and waning public interest. Here-s what Tony has to say about using tough times to your advantage: Know it is risky, but do it anyway. Recognize the advantages of a flat market. Make sure you are passionate about your idea or product. Don-t just grab deals as they come—scrutinize. Align yourself with people who share your work ethic. Know your market. For Tony, it was Gen X and Y. Realize you never jump off the learning curve. Hard knocks can make you stronger.

Wine 101: Getting the best from every bottle

I love the tip about seasoning your glassware!

clipped from www.signonsandiego.com How to get the best from every bottle Maximizing the potential of any wine, no matter the cost or the rating, requires some thought and a little attention to detail. Think of it this way: You can buy a delicious heirloom tomato at the farmers market and serve it unadorned and have a wonderful taste sensation. Or you can sprinkle it with salt, drizzle a few drops of aged balsamic vinegar, dress it with a sprig of fresh basil and take that already tasty tomato to another level. 1. Use a good glass. 2. Always decant. 3. Season your glassware. Pour a small amount of wine into the first glass and swirl until the inside of the bowl is thoroughly coated. Then pour that wine into the next glass and repeat the process. Then on to the third glass and the fourth. Dump the leftover wine from the glass into a dump bucket or down the sink. You can season a decanter in the same manner. Visit Robert Whitley on the Web at whitleyonwine.com; send e-mail to whitleyonwine@yahoo.com.