Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Sponsored Content Brought To You By Alure Home ImprovementsChanging the hardware on cabinets is easier than you might think, as Doug Cornwell, the chief operating officer of Alure Home Improvements, demonstrates in the latest installment of “Alure’s 60 Second Fix: How To Replace Your Cabinet Hardware In 60 Seconds.”He’ll show you how simple the task can be, but have you ever thought of where these knobs and drawer pulls came from? We’ll get into that, too.First, let’s focus on replacing knobs and pulls.As Cornwell points out, common cabinet hardware basically comes in two types. Knobs have single screw holes and pulls have two holes.Replacing a knob on a cabinet door or a drawer just entails unscrewing the knob, and poking the screw back through the hole with your finger. Cornwell holds his other hand inside the drawer, ready to catch the screw in his open palm for convenience sake.Once the unwanted knob is gone, you just repeat the procedure in reverse. Be sure to tighten up the knob so it doesn’t come loose because this knob will get a lot of use if it’s on a kitchen cabinet or a kitchen drawer.Now, pulls are “a little more difficult” to replace, as Cornwell says. Because they come with two holes, you want to make sure that the replacement pull has its pair of holes the same distance apart as the ones on the original pull.“You want it to match up,” says Cornwell.So, he advises that you take the existing pull with you when you go to the hardware store, and make sure the new pull’s holes line up exactly before you make your purchase. It’s common sense. Why screw around when life is complicated enough!Once you’re satisfied with your new hardware, just hold the pull on the outside of the cabinet door or the drawer, insert the screws from the inside pointing out, and tighten them up accordingly. Then you can move on to the next one. Or make yourself a drink and relax because your job is done.In this example, Cornwell is talking about the fixtures most commonly found in kitchen cabinetry, but his advice could apply to cabinets and drawers anywhere in your house, such as bedroom dressers, bureaus or chiffoniers. Some homeowners have a profusion of cabinets with an array of interesting knobs and pulls on display. But people in some parts of the world, even today, have never had a cabinet in their lives.Historians say that knobs evolved as furniture became more available to broader classes of people beyond the nobility and the aristocracy. Rugged durability was their requirement, especially if the furniture owners were on the move. According to Whitechapel Ltd., the knob became a more acceptable exposed fitting on fine furniture in the 19th century after well-known English cabinet makers, Thomas Chippendale, George Hepplewhite and Thomas Sheraton had introduced large decorated face brass knobs in the late 18th century. Then the technology had advanced to make them more ubiquitous and less expensive to produce. In keeping with their guiding principles of honesty, utility and simplicity in their craftsmanship, the Shakers used simple turned-wood knobs instead of imported brass drawer pulls as they constructed their own household furnishings at their experimental communes in America. As they put it, veneering and applied ornamentation were “deceitful” practices, according to a curator of American furniture at the Metropolitan Museum of Art.So, as you find out by watching Doug Cornwell on “Alure’s 60 Second Fix,” replacing the knobs and pulls may be easy compared to deciding what new design you’ll want to replace the old ones with! Clearly, as interior decorators are quick to point out, these fixtures add style and flair to your cabinets, and that’s something to consider. Remember, these little things add up. Some kitchen designs today involve 50 or more cabinets and drawers! That’s enough to make your knees go wobbly and your hands weak.The product of generations of master woodworkers and skilled artisans, knobs and pulls can be mass-manufactured or hand-crafted. They are commonly made of metal, glass, plastic or wood. Pulls come thick or thin, smooth or pitted, twisted like a rope or knotted like a sash. Some knobs have a subtle art-deco ring within a ring style while others may be braided like a button made out of a wicker basket. There are vintage glass knobs, and modern ones with satin nickel finish. Some have a minimalist base, others are decorated with a flourish along with graceful curves and bright finishes. You could pick fancy medium-fluted glass knobs. Or consider sleek steel-plated pulls artfully curved for your fingers to curl around. We’ve seen knobs emblazoned with starfish and pinecones cast in metal. One enterprising hardware provider offers red and yellow poppy knobs!Click here to learn more about Alure Home ImprovementsThe décor decision is up to you. Doug Cornwell shows how easy it is to replace them. But you’ll have to decide how you want to handle them. Because remember, once they’re in place, they have to serve a function as well as provide an aesthetic touch.
Apr 5, 2006 (CIDRAP News) – Cooking poultry to a temperature of 165°F will ensure it is safe to eat, though higher heat may be desirable for the sake of taste or appearance, the US Department of Agriculture (USDA) announced today.Current federal recommendations list various safe cooking temperatures for poultry, including 180°F for whole chickens and 170°F for breasts. The USDA said it wants to clarify that the key temperature for safety is 165°F. The guideline is based on advice from the USDA’s National Advisory Committee on Microbiological Criteria for Foods (NACMCF).”The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed,” USDA Under Secretary for Food Safety Dr. Richard Raymond said in a news release.”The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health,” Raymond said.Heating to 165°F destroys Salmonella, “the most heat resistant pathogen of public health concern in raw poultry,” states an NACMCF report issued in March. The temperature is also lethal for Campylobacter bacteria and avian influenza viruses, the USDA said.But the USDA announcement says that consumers, “for reasons of personal preference, may chose to cook poultry to higher temperatures.”The committee report explains, “Guidance to the consumer should indicate that higher final temperatures may be needed for consumer acceptability and palatability (e.g., 170°F for whole muscle breast meat, 180°F for whole muscle thigh meat in order to remove the pink appearance and rubbery texture).”The temperature guideline is one of several recommendations the advisory committee made about safe cooking of poultry products. The USDA asked for advice after several people in Minnesota and Michigan contracted Salmonella infections last year from eating chicken products that appeared to be cooked but were not. The products were chicken breasts covered with browned breading.Among its other recommendations, the advisory committee said:Consumer guidelines should explain that longer cooking is needed if a product is frozen at the beginning of cooking.Consumers should be told that microwave cooking of raw, frozen poultry products is not advisable unless the package gives detailed instructions for determining if the product has reached the recommended temperature.Guidelines should address how to measure product temperature accurately and how to determine if a thermometer is “out of calibration.”Product labels should make clear whether the product is “ready to eat” or not.When a product containing raw poultry appears to be cooked, the label should make clear that it contains raw poultry and requires thorough cooking.See also:NACMCF draft reporthttp://www.fsis.usda.gov/shared/PDF/NACMCF_Report_Safe_Cooking_Poultry_032406.pdfCooking temperatures chart on federal “foodsafety.gov” sitehttp://foodsafety.gov/keep/charts/mintemp.htmlApr 22, 2005, CIDRAP News story “Salmonella cases linked to frozen chicken entrees” read more
Tweet 19 Views no discussions Share Share Sharing is caring! Photo credit: bcbsil.comCommunity Health Nurse at the Grandbay District, Mrs Magdeline Popo Alexander has described the collaboration with her health team and the Ross University School of Medicine as a ‘remarkable’ one.On Saturday, doctors and interns from ROSS conducted a community health fair at the Grandbay Health Center, in collaboration with the Grandbay Health District.Nurse Alexander says such collaborations will not only strengthen their relationship but will enable them to better reach their similar goals in providing excellent health care to Dominicans.Director of Clinical and Community Affairs at ROSS, Roseanna Emmanuel says the ROSS team consists of medical doctors, interns and representative from the various student groups at the institution.The ROSS Students have described the event as a major success.Dominica Vibes News Share HealthLifestyleLocalNews ROSS and the Grandbay Health District Health Fair deemed a success by: – June 27, 2011 read more
CMC – JAMAICAN businessman and former cricket executive, Chris Dehring, believes Cricket West Indies’ delay in renewing its broadcast rights deal will prove a stumbling block when they eventually approach a market reeling from the fallout from the novel coronavirus pandemic.CWI’s rights deal expired last December and CWI are yet to conclude negotiations on a new long-term deal, despite entering the market a year ago.Dehring, a former leading marketing executive with the regional governing body, said the chaos created by COVID-19 had created such a high level of uncertainty that CWI would find great difficulty negotiating deals in coming months.“Right now, not having a television agreement, I think you’re much worse off than having a television agreement,” said Dehring, a key figure in helping the Caribbean deliver the 2007 Cricket World Cup when he served as chief executive of the organising committee.“It is much easier to try and negotiate or fight off somebody trying to reduce it on you versus now having to go into the market where there’s so much uncertainty.“First of all, to get people to come to the table is going to be difficult, even if you have the greatest deal on the table – whether it’s England coming here or India coming here and you want to sell back television rights into those markets – the challenge is everybody is so uncertain, nobody wants to move.“You have oil being sold at minus-40 dollars a barrel – imagine that. So this is not the time to be out of contract so they (CWI) really had bad luck there or bad planning.”Only recently, CWI president Ricky Skerritt said the absence of a broadcast deal had contributed to the organisation’s lean finances and left it badly disadvantaged.Also, the former St Kitts and Nevis cabinet minister conceded CWI had only begun negotiations around the time he assumed office last year March, which had been a less than ideal situation for the board.“We’ve not had enough time in the market and to make it worse, the market has become very, very uncertain,” Skerritt said in a recent interview.“So revenues which under normal circumstances we would have already begun collecting from broadcast rights, we have not done as yet.”Dehring, co-chief executive of Ready TV in Jamaica, contended that timing was always key when negotiating rights deals, especially since the market often suffered from unforeseen shocks which could impact the worth of the deal.“I have not been in the television rights sales in the international market in a while but there are certain experiences that I had and lessons that were taught, one of which I totally lucked out on,” the Jamaican told the Mason and Guest cricket radio show here.“It was hailed as a brilliant deal but to be brutally frank it was so lucky because of the circumstances.“When we (West Indies Cricket Board) did that rights deal with Sky back in 1998, we went early to the market mainly because we were in a dire financial situation. We were desperate, we wanted to conclude some things fast to get some funding up front.”He continued: “About six months after we signed that deal we had the ‘dot.com’ bubble bursting and all of a sudden, television rights for sports was depressed because a lot of what had been fueling television rights was advertising by all these ‘dot.coms’ that had come to the fore.“So timing is something you can luck into or you can plan it.”The cash-strapped CWI faces an uncertain period especially with the COVID-19 pandemic having disrupted cricket worldwide and already forced the postponement of the three-Test tour of England scheduled for June.Further, money-spinning visits from New Zealand and South Africa between July and August are both now in jeopardy, with the pandemic showing no sign of abating. read more
There was an ‘eggcellent’ turnout for the Easter Letterkenny Parkrun this morning.The event was won by Marcus Mc Clintock in a time of 19.24, but in the true spirit of Parkrun every participant is a winner! The 5k course at St. Conal’s Hospital Grounds includes Letterkenny Town Park.This 5k is unique in that it is free of charge and is held every Saturday at 9.30 AM.It is open to walkers ,joggers, fun runners, and elite runners who visit from time to time attempting to set a new course record.The emphasis is on having fun and enjoying yourself – why not join in next week? More information can be found on their website or Facebook page.Thanks to all participants, but a special thanks to all the volunteers who ensure the event is run in a smooth and safe fashion. Picture Special: ‘Eggcellent’ turnout for this morning’s Letterkenny park run was last modified: April 16th, 2017 by Elaine McCalligShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) read more
Donegal Deputy Charlie McConalogue has appealed to the Government to halt its dangerous approach to policing policy.The Fianna Fáil Deputy has accused the Government of undermining the gardaí’s ability to keep communities safe by slashing resources, forcing major cuts to garda numbers, and shutting down rural garda stations.Deputy McConalogue was speaking ahead of a Dáil debate on a Fianna Fáil motion calling on the Government to reverse its slash and burn of community garda resources. The motion opposes the closure of 100 garda stations this week as well as the underhand reduction in garda numbers and the cuts to specialised garda units particularly in the border region.“I have spoken to so many people over the past number of weeks who just cannot understand how the Government’s response to the surge in burglaries, thefts and violent attacks here in Donegal is to dramatically reduce the resources available to the gardaí to allow them carry out their work,” said Deputy McConalogue.“The Justice Minister Alan Shatter needs to open his eyes and recognise what has been happening in Donegal. People are fearful in their homes. They need a strong and visible garda presence in their communities to deter criminals and to support vulnerable householders – not another slash and burn of community resources.“The underhand cut to garda numbers must stop. It creates dangerous gaps in our community policing and put enormous pressure on local gardaí who are already going above and beyond the call of duty. The gardaí, and communities, can’t take any more cuts. If the Government allows garda numbers to dwindle below 13,000, our force will be watered down to its lowest level in over a decade. “Let’s be clear about this. These cuts are Minister Shatter’s own political decisions and are not as a result of an agreement with the Troika or anyone else. No one is forcing him to shut down 100 garda stations. No one is forcing him to target the West and North West region for the bulk of these cuts. No one is forcing him to make such significant cuts to garda numbers. The Minister needs to admit he is making a mistake and support this motion this week.” ‘GOVERNMENT IN SLASH AND BURN POLICY ON GARDA RESOURCES’ – TD was last modified: January 29th, 2013 by BrendaShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Tags:’GOVERNMENT IN SLASH AND BURN POLICY ON GARDA RESOURCES’ – TD read more