first_imgCut back Arkansas blue star in early spring to make way for new shoots originating from the base. The plant is moderately slow to get started, but, like fine wine, it improves with age. As parent clumps age, the plant fills out and becomes more attractive as the number of shoots from the base of the plant increases. Once it is established, Arkansas blue star is drought-tolerant and low-maintenance. It’s also deer tolerant, a feature a growing number of gardeners look for today. It may be named for its blue flowers, but its golden yellow foliage makes the Arkansas blue star a memorable 2009 Georgia Gold Medal Winner. (Bodie Pennisi is a Cooperative Extension horticulturist with the University of Georgia College of Agricultural and Environmental Sciences.) Use Arkansas blue star in rock gardens, perennial borders or meadows. It is propagated from seed, summer stem cuttings or division. Although it is native to the south-central United States, Arkansas blue star (Amsonia hubrectii) has not been widely available in the nursery trade until recently. However, once gardeners and landscapers discover the wonderful qualities of this plant, they will wonder how it could have been overlooked for so long. center_img Arkansas blue star should be planted in full sun to partial shade. It’s hardy in zones four to 10. The real show begins in the fall when the foliage turns golden yellow and literally glows when the sun strikes it. It’s a showstopper when planted in groups of three or more plants and backed up by taller evergreens, ornamental grasses or plants with burgundy foliage, like pink loropetalum. After the fall display, the foliage turns brown but continues to add winter interest in the landscape. Arkansas blue star is a clumping herbaceous perennial, reaching 3 feet tall and wide. Numerous upright shoots bearing thread-like leaves emerge from the base and have a delicate, feather-like appearance. In spring, light-blue, star-shaped flowers with yellow centers are borne along the upper portions of the stem and last three to four weeks. The early flowers are the most visible, while the foliage often masks those formed later. By Bodie Pennisi University ofGeorgialast_img read more

first_imgIn best practices, merchandising can be one of the most powerful marketing tools, one that communicates with members in a multi-sensory way. The more you can reach people through sight, sound, touch and interactivity, the more relevant you become, resulting in the opportunity to establish a strong emotional connection with your members.Merchandising brands the retail environment as your space. Your branches become uniquely yours and they stand out amongst the sea of sameness found in many of your competitors’ branches.Branch networks, for most financial institutions, are a patchwork of legacy locations, acquired locations, freestanding buildings, in-line spaces and a full myriad of sizes, shapes and interior design.Merchandising is the common denominator that can tie your network together, building brand experience consistency and continuity across the entire spectrum. continue reading » 7SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblrlast_img read more

first_img continue reading » The calculation is not a complex one: credit union growth is imperative for long term survival. Retain your current members while at the same time adding new ones. While marketing budgets often focus on the amount of money you are willing to spend to build your member base, how do you actually determine that number?  When budgeting for member acquisition, the options for marketing programs are endless – print, digital ads, social media, email campaigns. Where are marketing dollars best spent? What is the “right” amount to spend on each medium? To begin to answer that question, you must determine how much it costs for you to earn a new member.How Much Does a New Member Cost?Unfortunately, there isn’t a universally defined way to calculate this number. It can vary greatly depending on how credit unions decide to categorize costs. Acquisition certainly should count all marketing, advertising, and other awareness-building activities. Most business strategists believe in the philosophy of also adding more general overhead costs as well, such as salaries, rent and labor expenses. Calculating your fixed costs and your variable costs is a logical first step in the equation. Then, having a set goal for revenue and member growth will assist in determining your current position versus where you want to be. Depending on your risk tolerance and aggressive growth goals, you can elect to spend a percentage of your revenues on new member acquisition.  Generally speaking, and highly dependent on methodology and accounting type, according to a study by market analyst firm Vetter, the average cost of acquiring a new member for US credit unions is somewhere between $400 and $700 per new member. ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblrlast_img read more

first_img– Advertisement – All of this may seem extremely counterintuitive. But that’s because the lens the AP presents is somewhat looking at the data backwards. It’s not that counties are voting for Trump because they have a higher rate of COVID-19. It’s that these counties have a higher rate of COVID-19 specifically because they support Trump.In a paper published in Nature just before the election, researchers from Yale and New York University approached the problem from a different direction. Using data from the 2016 election, they looked at how people in Trump counties were behaving versus the people in Clinton counties. What they found was a stark difference that explains the AP results. Trump counties practiced less social distancing. People in those counties were also less likely to wear masks. And, again mirroring the AP data, the more a county supported Trump, the worse it was on these safety measures. People in Trump counties were more likely to ignore stay-at-home orders. They were more likely to ignore mask mandates. They were less likely to practice safe social distancing. And even as the disease was spreading, this partisan divide was getting worse.- Advertisement – As the Associated Press reports, the data available from Johns Hopkins, WorldOMeters, and other tracking sites makes it clear that the highest level of COVID-19 is not where a casual observer might expect. The worst locations aren’t in high-density cities, or in areas where there’s a high level of travel. They are small, rural counties. In fact, most of them are rural counties in rural states like Iowa, Montana, Nebraska, North Dakota, South Dakota, and Wisconsin. And 93% of the counties with the worst rates of coronavirus infection voted for Donald Trump. In fact, they voted overwhelmingly for Trump. And the worse the infection, the more dire the local situation, the more likely they were to vote for Trump.- Advertisement –center_img And there was one other factor: “Additionally, county-level consumption of conservative media (Fox News) was related to reduced physical distancing.”COVID-19 is worse in Trump counties … because they are Trump counties. Listening to Trump, watching Fox News, believing the messages that the conservative media spreads, is not just sickening; it’s deadly.“… the observed partisan differences in distancing were associated with subsequently higher COVID-19 infection and fatality growth rates in pro-Trump counties.”last_img read more

first_imgThe Swiss supreme court has ruled that BVG-Sammelstiftung Provitas, a collective pensions foundation, took inappropriate risks with its investment strategy before it went into liquidation and was closed in 2003.In late 2016 the court partially approved a complaint from the Swiss second pillar guarantee fund, the Sicherheitsfonds, which had to step in to pay legally promised benefits between November 2003 and August 2004.The rescue fund paid around CHF50m (€32m*) to the foundation over that period, although a spokesman at the guarantee fund said this amount has been reduced to around CHF40m due to repayments.In October 2012 the Sicherheitsfonds filed a suit with the social security court in the canton of Zurich to seek CHF8.3m, plus interest, in payment from the foundation’s board of trustees, the spokesman confirmed. The cantonal court dismissed the suit in September 2015, with the guarantee fund then filing a complaint with the supreme court.This has since ruled that, over the course of 2000, the Provitas trustee board violated the basic principle of ensuring the security of its assets by “significantly” expanding its equity investment without having built up adequate reserves beforehand.According to the supreme court ruling document, Provitas increased its equity holdings from CHF8.4m as at the end of 2009 to around CHF21.7m at the end of 2000. This represented a 10 percentage point increase in the share of total asset allocation, from 23.2% to 33.9%.The ruling said Provitas did not increase reserves accordingly before ramping up its equity exposure, meaning that, as at the end of 2000, reserves of only 2.6% were set aside for Provitas’ equity allocation (33.9%) – a “clearly insufficient” amount, according to the supreme court.The Provitas foundation had around 2,000 members in early 2003 before it went into liquidation.The supreme court’s ruling annuls the September 2015 decision from the Zurich cantonal court, which has to revisit the matter.Hans-Peter Konrad, director of ASIP, the Swiss pension fund association, said the supreme court ruling showed how important it was for the bodies governing pension funds to operate professionally.The management and monitoring of Pensionskassen must be responsible, transparent, and geared towards securing the long-term trust of members and other stakeholders, he said. *Based on an exchange rate as at 31 December 2003last_img read more

first_img Share Sharing is caring! Food & DiningLifestyle 6 simple secrets for perfect, velvety deviled eggs. by: – June 29, 2011 Tweet Sharecenter_img Share 42 Views   no discussions By Jessie Price,Deputy Food Editor for EatingWell MagazineWhen it comes to bringing an appetizer to a party, I know I can never go wrong with deviled eggs. The last time I brought a double batch of them to a party (48 servings!), people started rushing me…but not to say “Hi,” give hugs and kisses, etc. Instead it was more like a stampede with exclamations of “Oh my god, you made deviled eggs!” People were grabbing the little puppies straight off the platter—it was clean 15 minutes later.Popular as these two-bite appetizers are, they’re not typically healthy. Classic deviled-egg recipes are loaded with fat and calories. Our healthier version of deviled eggs has about two-thirds of the calories of a classic recipe, half the total fat and about 25% less cholesterol and sodium.EatingWell Deviled Eggs34 calories2 grams fat1 gram saturated fat71 mg cholesterol85 mg sodiumClassic Deviled Eggs58 calories4 grams fat1 gram saturated fat94 mg cholesterol115 mg sodiumAlthough making deviled eggs is pretty straightforward, it is definitely possible to mess them up. Even though I’m the food editor of EatingWell Magazine, there are times I’ve added too much salt by accident. Other mistakes: way too much mustard or no mustard at all or (gag) broken eggshell in the filling. When done right, they’re smooth and creamy and the filling has the perfect balance of tangy and salty flavors. But if you follow these rules for making perfect deviled eggs it’s not hard to make them delicious and healthier too. How? Here are my 6 simple secrets for perfect, velvety deviled eggs.Don’t go for the freshest eggs you can find. I know that sounds odd, and for most applications the fresher the better. But in this case, you don’t want to use eggs straight from the farm, as they’re harder to peel and you’ll end up losing half the whites in the process.Don’t overcook the eggs. My mom always said put them in water and boil for 12 minutes at a hard boil. Now I know gentler is better so that the yolks get just set, but not overcooked. Place the eggs in a saucepan filled with cool water. Bring the water to a boil, then reduce to a gentle simmer and cook for 10 minutes.Peel like a pro. After you boil the eggs, run them under a little cold water so that they’re cool enough to handle. Then crack them all over and put them in cold water to finish cooling. This makes them easier to peel.Use two-thirds of the yolks. (The yolks have most of the calories and fat in eggs. One yolk has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white.) Instead, use nonfat cottage cheese to stand in for some of the yolks—it keeps the filling velvety and rich while reducing some of the fat.Instead of regular mayo choose low-fat. It has 15 calories per tablespoon and 1 gram of fat. It really is a miracle in creating a velvety filling.When it comes to a classic-tasting deviled egg, you must use yellow mustard. It has the right acidity and saltiness that adds a special punch. (If you’re a mustard snob, you can do a blend of a more high-brow mustard with a little yellow mustard.)Most of all, have fun! You don’t have to go just straight up and put mustard, mayo and paprika in your filling. Think of fun mix-ins like anchovies, olives, sun-dried tomatoes, chives, cilantro or Tabasco. Or even try stuffing them with guacamole. And don’t forget this important food-safety tip: don’t leave deviled eggs out longer than a couple hours. (If your parties are anything like mine, your guests will eat them much faster than that anyway!)Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.12 large hard-boiled eggs (see Tip), peeled1/3 cup nonfat cottage cheese1/4 cup low-fat mayonnaise3 tablespoons minced fresh chives or scallion greens1 tablespoon sweet pickle relish2 teaspoons yellow mustard1/8 teaspoon saltPaprika for garnish1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.Makes 24 servings.Per serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium.Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.last_img read more

first_img Only Cole’s fine early strike separated the teams until Nolan put the result beyond doubt in the 76th minute, but the Hammers would already have been out of sight had they been more clinical. It was a tough opening to Cardiff’s first appearance in the top flight since 1962, but there was enough fight on display to suggest they have a chance of avoiding an immediate return to the Sky Bet Championship. With just goalkeeper David Marshall to beat, Cole would have had a second after being played in by a beautiful pass but his control deserted him. Diame was becoming increasing influential and Cardiff were relieved when his shot, which deflected off struggling full-back Matt Connolly, crept around the right post. Cardiff made a bright start to the second half with Fraizer Campbell prominent and a frantic goalmouth scramble ensued with West Ham prevailing through sheer weight of numbers. The match was evenly balanced now as it swept from end to end, Cole again undermined by his control as he took sight of goal. Once more Cardiff were skating on thin ice as Marshall almost pushed a pass to Maiga into the path of Nolan. Downing arrived with 20 minutes left and he soon injected life into an increasingly lethargic West Ham by dashing forward with the ball. He then teed up Nolan at the far post only for Ben Turner to intervene at the critical moment. The Hammers finally produced their second with 15 minutes remaining when Mark Noble launched a crafty run along the edge of the area before finding Nolan who expertly swept the ball into the net. Cardiff substitute Nicky Maynard almost pulled a late goal back for the visitors, but he scooped his shot over the bar from close range after coming under pressure from Collins. West Ham made a comfortable start to the new season with goals from Joe Cole and Kevin Nolan ensuring Cardiff’s Barclays Premier League debut ended in a 2-0 defeat. The Premier League newcomers have spent close to £30million over the summer and they paraded record £9.5million signing Gary Medel at Upton Park, but he was largely anonymous, as was his fellow new recruit Steven Caulker. Stewart Downing, West Ham’s £5million recruit from Liverpool, made his debut in the final 20 minutes and his introduction gave West Ham an extra gear in a more finely-balanced second half. The Hammers were coasting until the interval after creating several good chances that were wasted by Cole, Matt Jarvis and Mohamed Diame. Two of them were heavily involved early on, Jarvis floating a clever cross to the far post only for Cole to produce a poor header as West Ham failed to make the most of a promising start that saw the trickery of Modibo Maiga cause problems. Maiga helped set up a chance for Jarvis that was spoilt by the winger’s poor first touch and Cardiff staged a counter attack that ended with Kim Bo-kyung driving high and wide over the crossbar. Kim had Craig Bellamy in support and the South Korean was scalded by his captain for declining to pass. Play quickly swept to the other end as West Ham plundered their first goal by capitalising on some indecisive defending. Jarvis, who was proving a handful down the right, sent a pass across the face of goal to Cole who controlled the ball, turned and stabbed it into the bottom right corner. Press Associationlast_img read more

first_img Press Association A commuter, identified in media reports as Souleymane S, appeared to be prevented from boarding a train by supporters travelling to the Parc des Princes for the Champions League draw with Paris St Germain. Footage captured by a bystander shows Souleymane being pushed back on to the platform amid chants of ”we’re racist, we’re racist and that’s the way we like it”. Writing in the match programme for Saturday’s Barclays Premier League clash with Burnley – the club’s annual ‘Game for Equality’ – Terry offered his view on the incident. “Football is a sport for everyone, that is one of the main reasons why we love it, and what happened on the Paris Metro was unacceptable,” Terry said. “The club has reacted quickly to deal with the situation and will continue to do so.” Terry was given a four-match ban and fined £220,000 in 2012 after being found guilty by the Football Association of racially abusing QPR defender Anton Ferdinand. Alongside that punishment, the regulatory commission in the case stressed that Terry was “not a racist”. Buck expressed similar sentiments to manager Jose Mourinho, who spoke out at Friday’s pre-match press conference, by saying the club were “disgusted” and “appalled” by the racial abuse, adding that owner Roman Abramovich was also “disgusted”. “Tuesday night was a crossroads for us. Despite there only being a small group of individuals involved, it showed there is still work to be done to eradicate discrimination – in all its forms,” Buck said. “We are determined to do all we can to wipe it out.” center_img Chelsea captain John Terry and chairman Bruce Buck have expressed their anger after a black man was allegedly racially abused by Blues fans in Paris on Tuesday night.last_img read more

first_imgRoberto Di Matteo admitted his Chelsea side suffered a hangover from their midweek Champions League win over Benfica, but insisted they showed their strength by managing to beat Wigan.The interim boss made a host of changes for the game against the Latics, but the home side produced a below-par display.Juan Mata got Chelsea’s winner.Nevertheless, Chelsea’s 2-1 victory – their eighth win in 10 matches since Di Matteo was placed in charge – moved them a step closer to the top four.AdChoices广告“After a Champions League game there’s always a concern that you might have a little hangover for the weekend,” he said.“I think in the first half we didn’t really get into the game. The tempo was slow and the intensity was low, and there’s always that concern when you play midweek.“But we are in a position that we have to win and we are pleased that we got the three points even though you’d say it wasn’t a sparkling performance.“I think that also shows the strength of the team. Teams that win the league don’t always put a sparkling performance in.”See also: Last-ditch Mata goal gives Chelsea victoryFollow West London Sport on TwitterFind us on Facebooklast_img read more