This is an update to Friday's industrial production post.
Click to enlarge.
The correlation is the same 0.985 it was on Friday. If you squint, you can see that August was a good month. It did come in slightly above trend, but not by all that much in the grand scheme of things.
Since all I really care about is the underlying long-term trend, let's eliminate much of this monthly noise by using 12-month moving averages instead.
Click to enlarge.
I have rarely seen a more perfect parabola in all of economics; and we are currently riding right on top of it.
Source Data:
St. Louis Fed: Industrial Production Index
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What Is This "Honor" Stuff, Anyway? ... J. D. Longstreet
What Is This "Honor" Stuff, Anyway?
A Commentary by J. D. Longstreet
*******************************
"Honor is simply the morality of superior men." ... H. L. Mencken.
"National honor is the national property of the highest value." ... James Monroe
*****************
Honor was a big thing in my family. Many were the times my father lectured me on family honor, on "reputation," and maintaining a "good name." He often explained to me that when all the extraneous stuff is finally boiled away, all a man really owns is his "good name."
I am sorely afraid we Americans, as a people, have forgotten the importance of honor. In fact, I sometimes feel we have lost our connection to honor, somehow, and we don't even understand the concept of principled uprightness of character and personal integrity.
We southerners seem to no longer have a connection to our oft-touted "Code of Honor." When we refer to the Field of Honor these days folks automatically think of an athletic field rather than a remote area reserved for a contest of honor, a duel, to defend one's honor, or the honor of a maiden fair, or something equally as important.
The Southern Code of Honor was a code of integrity, dignity, and pride, chiefly among men -- but -- it most assuredly applied to our women folk, as well.
The North had its code of honor, as well -- "the Northern code of honor was very much like that of Victorian England: a standard predicated on civility, piety, morality, Stoicism, and hard work." Source: http://www.artofmanliness.com/2012/11/12/manly-honor-part-iv-the-gentlemen-and-the-roughs-the-stoic-christian-code-of-honor-in-the-american-north/
True to the multiple differences that divided the northern and southern cultures, however, there was a HUGE difference. The northern code allowed for a man to walk away from a fight with his honor undented, while just the opposite was true for the southerner. As we shall see, once challenged, for a southerner to walk away from a fight, a duel, was for more damaging to him, his reputation, and that of his family, than showing up for the duel and getting himself killed. Having a family member killed in a duel was a badge of honor for some southern families.
During the early days of the War for Southern Independence, a moderately sized town just twenty miles, or so, from my hometown was forced to establish what were then known as "Honor Courts," in which disputes between two men -- about to duel to the death -- were tried. Both parties swore to abide by the Court's ruling. The town's crop of young men was dangerously close to being wiped-out by the combination of the war and duels.
To understand the importance of honor amongst the southern gentry, one must understand southern society.
Southern aristocracy was about one notch below European nobility. Some would argue it was certainly the equal of European aristocracy.
There was very little cash money circulating within the southern plantation system. Monetary worth was based on ownership of land, on crops, cattle, and yes, slaves. Financing such huge operations often relied upon the barter system.
Contracts were often sealed with a promise (a man's word) and a handshake. THAT was considered sacred. That promise, a man's word, and that all important handshake, crossed all societal lines in the south. It was a measure of a man's honor, his good name, how well he kept his word. Southern culture was, indeed, a culture of honor.
A southern gentleman exuded courtesy. Status, courage, family, and the all important relationship between shame and pride were all integral parts of the formula for the character of a true southern gentleman.
And there was something else, something we have way too little of today. It was something called "R E S P E C T." Respect is a form, a way, if you will, of demonstrating one's honor for someone, some thing, or some entity, idea, or what not. Among men, respect is earned and not easily -- or carelessly -- given. It has often been said that to gain respect one must give respect.
Lest you think the southern code of honor is a myth, consider this: "Laboratory research has demonstrated that men in honor cultures perceive interpersonal threats more readily than do men in other cultures, including increases in cortisol and testosterone levels following insults." SOURCE: http://en.wikipedia.org/wiki/Culture_of_honor_%28Southern_United_States%29
A true Southern Gentleman would never insult a woman. He was/is always careful to be chivalrous towards women, in words and deeds. Insulting a lady in the presence of a Southern Gentleman has been known to bring violent retribution down on the heads of the offending low-life. Those who understand the southern culture of honor understand that the kind, courteous, respectful gentleman can, in the twinkling of an eye, bring down retributive violence -- with great alacrity -- and -- without notice. He is ALWAYS prepared to resort to violence if, and when, the situation requires it.
Now, gentle reader, all the above is from the perspective of a born and bred, very proud, southern male ... namely -- me.
C. S. Lewis once said: "We laugh at honour and are shocked to find traitors in our midst." (The Abolition of Man) How apropos for twenty-first century America!
I broach the subject of honor to remind us all that there is such a thing as national honor, too.
I have often thought that courage and honor are forever linked to one another. That would apply to national courage and honor as well as to that of individuals.
Aristotle said: "You will never do anything in this world without courage. It is the greatest quality of the mind NEXT TO HONOR."
The state motto of the state of North Carolina is: "To be, rather than to seem." I have often wondered if that motto was based upon one of Socrates' pearls of wisdom -- namely -- this one: "The greatest way to live with HONOR in this world is to be what we pretend to be."
It pains me to acknowledge that America's national honor has been badly besmirched in the last few days by the actions -- and inactions -- of the one man responsible for protecting that honor.
It is our contention, President Obama should offer his resignation and step down from office. In doing so he would preserve SOME of the respect his fellow Americans had for him prior to the Syrian/Russia debacle.
Doug Patton, in an article published at Canada Free Press entitled: "The Most Embarrassing President of My Lifetime" says the following: "Obama is a symbol of much of today’s generation, which accepts no responsibility for anything. Therefore, when something goes wrong among his cockamamie plans, it must be someone else’s fault. Usually, of course, it would be George Bush’s fault, but even Obama couldn’t bring himself to tell that one again, not in this case. No, this time it’s the whole world’s fault. And Congress. And America. It’s American credibility that will suffer, he told the world, not his. Unbelievable." SOURCE: http://canadafreepress.com/index.php/article/57727
Mr. Patton is spot-on! Mr. Obama demonstrates ZERO knowledge of honor, personal and/or national honor.
Friedrich Schiller reminded us all that: "That nation is worthless which does not joyfully stake everything on her honor."
America's debasement in the eyes of the world is a stinging insult, a back-handed rebuke to every citizen of America.
Honor demands Mr. Obama step down.
© J. D. Longstreet
A Commentary by J. D. Longstreet
*******************************
"Honor is simply the morality of superior men." ... H. L. Mencken.
"National honor is the national property of the highest value." ... James Monroe
*****************
Honor was a big thing in my family. Many were the times my father lectured me on family honor, on "reputation," and maintaining a "good name." He often explained to me that when all the extraneous stuff is finally boiled away, all a man really owns is his "good name."
I am sorely afraid we Americans, as a people, have forgotten the importance of honor. In fact, I sometimes feel we have lost our connection to honor, somehow, and we don't even understand the concept of principled uprightness of character and personal integrity.
We southerners seem to no longer have a connection to our oft-touted "Code of Honor." When we refer to the Field of Honor these days folks automatically think of an athletic field rather than a remote area reserved for a contest of honor, a duel, to defend one's honor, or the honor of a maiden fair, or something equally as important.
The Southern Code of Honor was a code of integrity, dignity, and pride, chiefly among men -- but -- it most assuredly applied to our women folk, as well.
The North had its code of honor, as well -- "the Northern code of honor was very much like that of Victorian England: a standard predicated on civility, piety, morality, Stoicism, and hard work." Source: http://www.artofmanliness.com/2012/11/12/manly-honor-part-iv-the-gentlemen-and-the-roughs-the-stoic-christian-code-of-honor-in-the-american-north/
True to the multiple differences that divided the northern and southern cultures, however, there was a HUGE difference. The northern code allowed for a man to walk away from a fight with his honor undented, while just the opposite was true for the southerner. As we shall see, once challenged, for a southerner to walk away from a fight, a duel, was for more damaging to him, his reputation, and that of his family, than showing up for the duel and getting himself killed. Having a family member killed in a duel was a badge of honor for some southern families.
During the early days of the War for Southern Independence, a moderately sized town just twenty miles, or so, from my hometown was forced to establish what were then known as "Honor Courts," in which disputes between two men -- about to duel to the death -- were tried. Both parties swore to abide by the Court's ruling. The town's crop of young men was dangerously close to being wiped-out by the combination of the war and duels.
To understand the importance of honor amongst the southern gentry, one must understand southern society.
Southern aristocracy was about one notch below European nobility. Some would argue it was certainly the equal of European aristocracy.
There was very little cash money circulating within the southern plantation system. Monetary worth was based on ownership of land, on crops, cattle, and yes, slaves. Financing such huge operations often relied upon the barter system.
Contracts were often sealed with a promise (a man's word) and a handshake. THAT was considered sacred. That promise, a man's word, and that all important handshake, crossed all societal lines in the south. It was a measure of a man's honor, his good name, how well he kept his word. Southern culture was, indeed, a culture of honor.
A southern gentleman exuded courtesy. Status, courage, family, and the all important relationship between shame and pride were all integral parts of the formula for the character of a true southern gentleman.
And there was something else, something we have way too little of today. It was something called "R E S P E C T." Respect is a form, a way, if you will, of demonstrating one's honor for someone, some thing, or some entity, idea, or what not. Among men, respect is earned and not easily -- or carelessly -- given. It has often been said that to gain respect one must give respect.
Lest you think the southern code of honor is a myth, consider this: "Laboratory research has demonstrated that men in honor cultures perceive interpersonal threats more readily than do men in other cultures, including increases in cortisol and testosterone levels following insults." SOURCE: http://en.wikipedia.org/wiki/Culture_of_honor_%28Southern_United_States%29
A true Southern Gentleman would never insult a woman. He was/is always careful to be chivalrous towards women, in words and deeds. Insulting a lady in the presence of a Southern Gentleman has been known to bring violent retribution down on the heads of the offending low-life. Those who understand the southern culture of honor understand that the kind, courteous, respectful gentleman can, in the twinkling of an eye, bring down retributive violence -- with great alacrity -- and -- without notice. He is ALWAYS prepared to resort to violence if, and when, the situation requires it.
Now, gentle reader, all the above is from the perspective of a born and bred, very proud, southern male ... namely -- me.
C. S. Lewis once said: "We laugh at honour and are shocked to find traitors in our midst." (The Abolition of Man) How apropos for twenty-first century America!
I broach the subject of honor to remind us all that there is such a thing as national honor, too.
I have often thought that courage and honor are forever linked to one another. That would apply to national courage and honor as well as to that of individuals.
Aristotle said: "You will never do anything in this world without courage. It is the greatest quality of the mind NEXT TO HONOR."
The state motto of the state of North Carolina is: "To be, rather than to seem." I have often wondered if that motto was based upon one of Socrates' pearls of wisdom -- namely -- this one: "The greatest way to live with HONOR in this world is to be what we pretend to be."
It pains me to acknowledge that America's national honor has been badly besmirched in the last few days by the actions -- and inactions -- of the one man responsible for protecting that honor.
It is our contention, President Obama should offer his resignation and step down from office. In doing so he would preserve SOME of the respect his fellow Americans had for him prior to the Syrian/Russia debacle.
Doug Patton, in an article published at Canada Free Press entitled: "The Most Embarrassing President of My Lifetime" says the following: "Obama is a symbol of much of today’s generation, which accepts no responsibility for anything. Therefore, when something goes wrong among his cockamamie plans, it must be someone else’s fault. Usually, of course, it would be George Bush’s fault, but even Obama couldn’t bring himself to tell that one again, not in this case. No, this time it’s the whole world’s fault. And Congress. And America. It’s American credibility that will suffer, he told the world, not his. Unbelievable." SOURCE: http://canadafreepress.com/index.php/article/57727
Mr. Patton is spot-on! Mr. Obama demonstrates ZERO knowledge of honor, personal and/or national honor.
Friedrich Schiller reminded us all that: "That nation is worthless which does not joyfully stake everything on her honor."
America's debasement in the eyes of the world is a stinging insult, a back-handed rebuke to every citizen of America.
Honor demands Mr. Obama step down.
© J. D. Longstreet
Posted by Unknown
at 23.48,
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"Quality" Job Growth (Musical Tribute)
The following chart shows the annual growth in quality nonfarm employment. I am excluding retail trade and food services and drinking places jobs, as these are relatively low paying jobs (and generally do not require a college degree).
Click to enlarge.
1. As seen in red, we're currently attempting to hug the high point long-term declining trend.
2. As seen in blue, the overall long-term declining trend has finally reached 0% growth.
How can one not be optimistic when wearing the proper spectacles? Don't even look at the blue trend line. Just stare at where we are on the red trend line! It's still positive! The glasses are therefore still half full!
Seriously, this economy is to dye for! There's no need to be chicken. Swing for the fences! The Fed has permanently put a stop to recessions! What's the worst that could happen?
Chicken Eyeglasses
Yes! More grain! Less life blood!
This is not investment advice. Don't be a victim of sarchasm!
Source Data:
St. Louis Fed: Custom Chart
Click to enlarge.
1. As seen in red, we're currently attempting to hug the high point long-term declining trend.
2. As seen in blue, the overall long-term declining trend has finally reached 0% growth.
How can one not be optimistic when wearing the proper spectacles? Don't even look at the blue trend line. Just stare at where we are on the red trend line! It's still positive! The glasses are therefore still half full!
Seriously, this economy is to dye for! There's no need to be chicken. Swing for the fences! The Fed has permanently put a stop to recessions! What's the worst that could happen?
Chicken Eyeglasses
The idea behind the glasses is to prevent chickens from attacking and cannibalizing one another. Red-tinted lenses, as opposed to other colors, are said to be effective in stopping the internecine pecking because they disguise the color of blood. As summed up in a 1953 article in Indiana's National Road Traveler newspaper, "The deep rose-colored plastic lenses make it impossible for the cannibal [chicken] to see blood on the other chickens, although permitting it to see the grain on the ground."
Yes! More grain! Less life blood!
This is not investment advice. Don't be a victim of sarchasm!
Source Data:
St. Louis Fed: Custom Chart
Posted by Unknown
at 13.37,
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Twirling - New York-
When you wear a skirt like this one and you are on a sky terrace hotel... do a twirl (or more)!!! I was doing that in my last day in New York at the Hudson Hotel Sky Terrace :)
Happy Sunday everyone!
Top: Sisley/ option Here
Skirt: Sparkle & Fade/ similar style Here Here and Here
Sandals: Prada/ option Here
Belt: Calvin Klein
Sunglasses: Ralph Lauren/ option Here
Posted by Unknown
at 07.11,
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Gluton Free- Biggest health craze of our time, though some doctors fear it’s creating real problems
In the midst of this frenzy, it’s easy to forget the fact that only a tiny segment of the Canadian population is strictly prohibited from eating wheat by medical professionals—the roughly 35,000 people diagnosed with celiac disease... But, they insist that “there is no need for patients to avoid gluten” or wheat unless they’ve been diagnosed with celiac disease or an allergy because, the doctors argue, “most of the evidence against wheat or gluten is unsubstantiated by science.”
The dangers of going gluten-free
It’s the biggest health craze of our time, though some doctors fear it’s creating real problems. (Even the Wheat Belly guru is worried)
by Cathy Gulli on Tuesday, September 10, 2013 7:00am - 59 Comments
VIEW IN CLEAN READING MODE »WHAT IS THIS ?
Liam Mogan
The first time Margaret Dron organized the Gluten Free Expo early last year, it was inside the gymnasium of a small community centre in east Vancouver. She had recruited one volunteer, two speakers, 38 vendors and expected 500 attendees. There was no entrance fee—instead, people were to bring gluten-free goods for the local food bank; three boxes were set aside for the collection. Six hours later, more than 3,000 people had turned out, and the volunteer had to call a one-tonne truck to pick up the donations. In one Sunday afternoon, Dron realized, “there is some serious potential here. So I quit everything I had, got an extension on my mortgage, and just dove in.” Since then, “it has blown up.”
That is to say, the Gluten Free Expo is now an annual affair in Toronto and Calgary, besides Vancouver. Next year, Edmonton and Ottawa will join the roster. About 10,000 people attend each weekend-long event, which is usually held inside a 60,000-sq.-foot convention centre. “And that’s getting tight,” says Dron. More than 200 vendors sell their offerings, mostly food items but also skin-care products and nutritional supplements—all made without gluten, a protein found in wheat, barley and rye, and blamed for many digestive problems. Food donations are still accepted, but a $12 to $15 entrance fee has been implemented. “It’s gone from me begging [for] volunteer speakers to chefs and authors from all over North America requesting to come out,” says Dron. “It’s amazing.”
“Amazing” meaning lucrative, of course. Gluten-free products are a $90-million enterprise in Canada alone, and the sector is expected to grow at least 10 per cent each year through to 2018—an astounding feat for what is primarily a food-based category. In the United States, the market is valued at $4.2 billion and climbing. A landmark study by researchers at Dalhousie University in Halifax, published in the Canadian Journal of Dietetic Practice and Research in 2008, revealed that gluten-free foods were, on average, 242 per cent more expensive than their “regular” counterparts, and up to 455 per cent pricier in some cases. “If I was to manufacture a product,” says Dron, “there is no way that I would not have a gluten-free option in today’s day and age.”
Manufacturers are getting the message—and not just small fringe businesses, but behemoth multinational corporations, too. Kellogg’s revamped its Rice Krispies recipe, first concocted in 1927, by removing barley malt (the source of gluten in the original) from its gluten-free version so it could advertise as a cereal “that’s easy for kids to digest.” Campbell Company of Canada claims to be the “first mainstream brand” to feature a gluten-free symbol on its soups and chilies. Tim Hortons hailed the introduction of a gluten-free menu item in mid-July—a chewy coconut macaroon drizzled with milk chocolate—as nothing short of a “defining moment in our Canadian dining history.” Wal-Mart Canada started selling gluten-free goods online this summer and offers free shipping no matter the order size. “They want to be the Amazon.com of gluten-free,” says communications specialist Tricia Ryan, who founded the Gluten-Free Agency in Toronto last August to help companies market their new products.
Business is booming for her, too, as the variety of products expands far beyond the oxymoronic “gluten-free pasta” and “gluten-free bread” lines. Items that consumers might never even think of as containing gluten are being tweaked, or at least rebranded, to meet the demand: soy sauce, salad dressings, potato chips, hot dogs, veggie burgers, licorice, pickles, spices, beer, vodka, toothpaste, makeup, protein powders, medicine, even playdough. Indeed, nothing is so sacred it can’t be reworked. Canadian churches can now purchase gluten-free or low-gluten Eucharistic wafers: $22.95 for 100 pieces.
With all these products, one might assume the need for gluten-free items is epidemic in Canada, that without them a public health crisis could emerge. In reality, the explanation for the recent explosion in demand is a spectacular mix of real medical concerns, changing views on what accounts for a healthy diet, savvy marketing and celebrity influence. Sports stars Steve Nash and Novak Djokovic insist going gluten-free has turned them into the finest and leanest athletes in the world. Public health messages have shifted focus from low fat and sugar-free to low-carb, partly to stave off rampant obesity. And the best-selling book Wheat Belly, by American cardiologist William Davis, published in 2011, has convinced millions to stop eating, as the author puts it, “a perfectly crafted Frankengrain” that “has exerted more harm than any foreign terrorist group can inflict on us.”
In the midst of this frenzy, it’s easy to forget the fact that only a tiny segment of the Canadian population is strictly prohibited from eating wheat by medical professionals—the roughly 35,000 people diagnosed with celiac disease. Another 300,000 are believed to be afflicted but undiagnosed. Their plight is severe: Just one bite of a glutenous food damages their small intestine and can cause a range of symptoms including abdominal pain, gas, bloating, diarrhea and constipation. The disease can lead to problems including “osteoporosis, anemia, sterility, even carcinoma,” says Peter Taylor, executive director of the Canadian Celiac Association. For them, “every day, every meal, every mouthful” is a matter of sickness or health.
But they are a small lot, certainly “not enough to make a business,” says Ryan. Rather, it appears that the gluten-free craze is being fuelled by the dietary choices of a much larger group of individuals known as “gluten avoiders”—seven million strong in Canada alone, the majority of whom do not have celiac disease or any other medically prescribed reason for eliminating gluten from their diet. Many say they experience gut problems, but their doctors can’t explain why or what to do about it. Some of these individuals turn to blogs and books for guidance on how to go gluten-free. In the process, they may learn of other rumoured benefits: weight loss, chief among them. They share their story with family, friends and co-workers, who in turn try going gluten-free, too. It’s for this crowd that the market grows. The gluten avoider group “is the driver for the gluten-free category,” says Ryan. “It’s the one that substantiates businesses making [these products].”
It’s also the segment of the population that has an increasing number of doctors across Canada confused and worried about the possible dangers of patients going gluten-free without talking to a health professional first. Gluten avoiders may spend money on foods that they don’t really need to eat, that may actually be lacking nutrition and causing them other problems. They may also miss out on important diagnoses, especially if they do have celiac disease and aren’t tested. All this has led doctors to debate in the pages of scientific journals and even out loud: Is Canada facing a new medical emergency about which little is yet understood or is this just the latest health fad gone wild? And most importantly, are gluten avoiders doing themselves more harm than good?
Long before he became the head of the celiac association, Peter Taylor knew all about the torture that gut problems could inflict. For five years, he suffered seemingly inexplicable bowel pain and a terrible skin rash, which he could not cure. He lost 40 lb., because, Taylor later realized, his body couldn’t process his “carb-rich diet.” When his family physician learned of his symptoms, an assortment of possible causes was considered, including irritable bowel syndrome, gall bladder trouble and an ulcer. It wasn’t until a year and a half later that celiac disease came up, and was finally diagnosed. (It’s done using a simple blood test; if a particular antibody is detected, a biopsy is done to confirm bowel damage. This is covered in every province, except Ontario, where the blood work costs about $120.) Within three months of eliminating gluten, his symptoms disappeared. “The irony,” says Taylor, recalling his frustration at how long it took to figure out, “is that my doctor at the time was a celiac.”
However vexed Taylor felt, his experience was resolved pretty quickly by comparison: It takes, on average, a stunning 12 years for patients to be diagnosed with celiac disease from when they first start feeling sick, according to a study in a recent issue of the Canadian Journal of Gastroenterology. That’s largely because the symptoms are so ubiquitous they could hint at any number of disorders. “Gut problems are actually the most common symptoms the population has,” says Mohsin Rashid, a pediatric gastroenterologist and professor at Dalhousie, who co-authored the gluten-free cost comparison study. “That’s why celiac disease is underdiagnosed,” adds Taylor. “It’s masked by the perception that it’s something else.” In fact, “essentially two out of three Canadians every year will have some sort of digestive problem,” says Catherine Mulvale, executive director of the Canadian Digestive Health Foundation, and many don’t know what’s wrong. “Because they can’t get answers, they are scared.”
In the absence of a definitive diagnosis from their doctors, these individuals invariably take matters into their own hands. That usually involves cutting out foods that have been popularly vilified—especially grains. Often, people perceive an improvement in their symptoms, says Rashid, and return to the doctor’s office to confirm that gluten is the problem. Except now, diagnosing celiac disease is all but impossible: A patient must consume gluten every day for at least a couple of months or even up to a year before getting tested. As such, some people are wrongly informed that they don’t have the disease. Others refuse to start eating gluten again so they can be tested accurately—they feel their personal experiment is evidence enough of a gluten problem. “That’s a big pitfall,” says Rashid. “All gastroenterologists are seeing this phenomenon, and family doctors too.”
This disconnect between doctors and patients about who should go gluten-free and when prompted a sharply worded article in the April issue of the B.C. Medical Journal entitled, “Gluten elimination diets: facts for patients on this food fad.” Co-authors Kathleen Cadenhead and Margo Sweeny, both Vancouver physicians and members of the British Columbia Medical Association’s nutrition committee, note that, “Wheat, and gluten in particular, has been given pariah status by the millions who are on the low-carb diet bandwagon, particularly those who believe they are allergic or sensitive to gluten.” But, they insist that “there is no need for patients to avoid gluten” or wheat unless they’ve been diagnosed with celiac disease or an allergy because, the doctors argue, “most of the evidence against wheat or gluten is unsubstantiated by science.”
The article ignited a fiery debate. “I did push some buttons in writing this,” admits Cadenhead, but “we were trying not to be wishy-washy and say, ‘Look . . . the evidence is not there yet.’ ” Specifically, when it comes to a new medical phenomenon that’s being called “non-celiac disease gluten intolerance” or gluten sensitivity. Within the last five years or so, a handful of studies have proposed the emergence of this condition, which may affect as many as two million Canadians. They are thought to experience the same symptoms as celiacs after eating gluten. The trouble is diagnosing it; to date, there is no test that can detect gluten sensitivity. Rather, patients may consider themselves to have the condition if they have tested negative for celiac disease or a wheat allergy, or if they simply “feel better” or symptom-free when they don’t eat gluten.
Given how little is understood about gluten sensitivity, many doctors are hesitant to bring it up with patients, and some even question whether the condition is real. “We are describing a disease that is new altogether. It’s very difficult,” says Rashid. “We don’t know whether it’s a permanent thing; maybe it’s transient. Maybe it’s a dose-related phenomenon, [so] you can take some gluten. [There are] a lot of unknowns.” There is even suspicion that a “placebo effect” may be at play, adds Vincci Tsui, a registered dietitian in Calgary. “Because when people do switch over to a gluten-free diet, a lot of times it does mean eliminating fast foods, processed foods, refined grains, or it means cooking at home more often, eating more vegetables and fruits,” she explains. “They feel better and they think it is the [avoidance of] gluten when really it may be the fact that they are eating better in general.”
The notion that gluten avoiders are eating more whole foods and cooking healthy meals is really a best-case scenario, though. Many medical professionals are actually seeing eating habits take a turn for the worse once individuals avoid gluten. That’s because they are relying on processed gluten-free foods that often lack important vitamins, minerals and fibre, and are made with substitute starches such as rice and tapioca flour that “really have no nutritional value at all,” says Dron. “But they have really high glycemic indices.” In fact, a forthcoming study examining the nutritional content of gluten-free foods by Rashid found that these products may be higher in fat and lower in protein than their “regular” counterparts. “We have a tendency to think that gluten-free is healthier,” says Meghan Walker, a naturopathic doctor in Toronto. “And that is certainly not the case.” In fact, “a lot of people put on weight when they go on a gluten-free diet,” says Rashid.
Further complicating matters is the fact that “most people who think they’re on a gluten-free diet aren’t, unless they’ve really done their research,” says Cadenhead. “If they’re just avoiding pasta and bread,” that’s not enough. “Gluten is in almost everything.” It may be used as a thickener or stabilizer in soups, spreads and sauces, for flavouring in cereals or noodles, spices, teas and coffees, or as filler in processed meats, imitation seafood or vegetarian substitutes. Reading labels may not always make the presence of gluten obvious, either. It may appear in Latin as triticum vulgare or hordeum vulgare or secale cereale. Or the label may feature ingredients that people don’t realize contain gluten, including bulgur, couscous, farina, malt and seitan. Gluten “can be modified to give you all kinds of different properties,” explains Ravindra Chibbar, Canada Research chair in crop quality and a professor at the University of Saskatchewan in Saskatoon. “It is a readily available, inexpensive component and industry want to get their money’s worth. That is why people are working to get more and more products out of gluten components.”
That makes good business sense, of course. But it may not serve customers so well—those who don’t realize that they’re consuming gluten, or those who are buying gluten-free foods that are poor substitutes. The whole situation makes doctors such as Cadenhead shudder. “Whenever you see nutritional issues being heavily marketed, it makes me want to protect people from being ripped off,” says Cadenhead. “I would like people to be obtaining the best nutritional value for their food dollar.” Unbeknownst to many gluten avoiders, that may not be happening.
One of the most baffling aspects of the gluten-free phenomenon is how much influence a singular book has had on the diets of so many people. Wheat Belly has been heavily criticized by scores of physicians and lauded by many, many more gluten avoiders as proof their dietary restraint is justified. The irony, however, is that William Davis detests his new-found role as poster boy for the gluten-free food industry—and actually discourages people from buying these products because of their low nutritional value. “This has nothing to do with gluten,” he tells Maclean’s. Instead, he takes issue with how wheat has been grown, and altered through hybridizations over the last several decades, which he believes is harmful to human health. “If we view wheat as nothing more than a vehicle for gluten we are not going to understand all the issues that are important about modern wheat.”
It’s a highly inflammatory view, and crop experts such as Chibbar insist it is without merit. Hybridization means “you take one plant that has a feature you like, you cross it with another one and you get a progeny that has characteristics that you want,” he explains. “It has been going on for tens of thousands of years. It happens with all the crops, it’s not just wheat.” Others, such as Earl Geddes, CEO of the Canadian International Grains Institute, argue that consumers are missing the real problem with the country’s food supply: “Here in Canada we go to the grocery store once a week and we want to buy something that will sit in our cupboard for a week and still be good,” he says. “That’s got nothing to do with the wheat that’s in the product. That’s all the other stuff that we as consumers have insisted gets put into the product.”
While experts debate to what extent the war on wheat is warranted, millions of Canadians are struggling with debilitating gastrointestinal symptoms. Whatever the cause, their pain can’t be ignored or downplayed, says naturopath Walker. “If people articulate that they don’t feel well on a type of food and that is dismissed, I think there is a real danger that they will wind up with chronic issues,” she says.
But there are signs that the situation may be improving for gluten avoiders. Dron notes that an increasing number of manufacturers have heeded calls for healthier gluten-free options, and are launching nutrient-rich products such as quinoa pasta. And at an international celiac symposium in Chicago in September, Rashid will present his latest cost-comparison study, which shows that gluten-free foods are equalizing in price with regular foods—they are now 162 per cent more expensive, on average, rather than 242 per cent. He believes more competition in the market has driven down cost.
In this way, the more gluten avoiders demand information and options for themselves from doctors and manufacturers, the better their prospects for a healthy future. It just won’t happen overnight. “All kind of questions are coming about for which we really don’t have good answers,” says Rashid. “Our problem is people going [gluten-free] without being properly counselled or checked out. It becomes problematic.” He wants patients to request celiac testing before starting this new diet. “It will take some time to sort this out,” he acknowledges, and sometimes “patients can’t wait. They want to get better.” But they may, in fact, make matters worse.
Source
The dangers of going gluten-free
It’s the biggest health craze of our time, though some doctors fear it’s creating real problems. (Even the Wheat Belly guru is worried)
by Cathy Gulli on Tuesday, September 10, 2013 7:00am - 59 Comments
VIEW IN CLEAN READING MODE »WHAT IS THIS ?
Liam Mogan
The first time Margaret Dron organized the Gluten Free Expo early last year, it was inside the gymnasium of a small community centre in east Vancouver. She had recruited one volunteer, two speakers, 38 vendors and expected 500 attendees. There was no entrance fee—instead, people were to bring gluten-free goods for the local food bank; three boxes were set aside for the collection. Six hours later, more than 3,000 people had turned out, and the volunteer had to call a one-tonne truck to pick up the donations. In one Sunday afternoon, Dron realized, “there is some serious potential here. So I quit everything I had, got an extension on my mortgage, and just dove in.” Since then, “it has blown up.”
That is to say, the Gluten Free Expo is now an annual affair in Toronto and Calgary, besides Vancouver. Next year, Edmonton and Ottawa will join the roster. About 10,000 people attend each weekend-long event, which is usually held inside a 60,000-sq.-foot convention centre. “And that’s getting tight,” says Dron. More than 200 vendors sell their offerings, mostly food items but also skin-care products and nutritional supplements—all made without gluten, a protein found in wheat, barley and rye, and blamed for many digestive problems. Food donations are still accepted, but a $12 to $15 entrance fee has been implemented. “It’s gone from me begging [for] volunteer speakers to chefs and authors from all over North America requesting to come out,” says Dron. “It’s amazing.”
“Amazing” meaning lucrative, of course. Gluten-free products are a $90-million enterprise in Canada alone, and the sector is expected to grow at least 10 per cent each year through to 2018—an astounding feat for what is primarily a food-based category. In the United States, the market is valued at $4.2 billion and climbing. A landmark study by researchers at Dalhousie University in Halifax, published in the Canadian Journal of Dietetic Practice and Research in 2008, revealed that gluten-free foods were, on average, 242 per cent more expensive than their “regular” counterparts, and up to 455 per cent pricier in some cases. “If I was to manufacture a product,” says Dron, “there is no way that I would not have a gluten-free option in today’s day and age.”
Manufacturers are getting the message—and not just small fringe businesses, but behemoth multinational corporations, too. Kellogg’s revamped its Rice Krispies recipe, first concocted in 1927, by removing barley malt (the source of gluten in the original) from its gluten-free version so it could advertise as a cereal “that’s easy for kids to digest.” Campbell Company of Canada claims to be the “first mainstream brand” to feature a gluten-free symbol on its soups and chilies. Tim Hortons hailed the introduction of a gluten-free menu item in mid-July—a chewy coconut macaroon drizzled with milk chocolate—as nothing short of a “defining moment in our Canadian dining history.” Wal-Mart Canada started selling gluten-free goods online this summer and offers free shipping no matter the order size. “They want to be the Amazon.com of gluten-free,” says communications specialist Tricia Ryan, who founded the Gluten-Free Agency in Toronto last August to help companies market their new products.
Business is booming for her, too, as the variety of products expands far beyond the oxymoronic “gluten-free pasta” and “gluten-free bread” lines. Items that consumers might never even think of as containing gluten are being tweaked, or at least rebranded, to meet the demand: soy sauce, salad dressings, potato chips, hot dogs, veggie burgers, licorice, pickles, spices, beer, vodka, toothpaste, makeup, protein powders, medicine, even playdough. Indeed, nothing is so sacred it can’t be reworked. Canadian churches can now purchase gluten-free or low-gluten Eucharistic wafers: $22.95 for 100 pieces.
With all these products, one might assume the need for gluten-free items is epidemic in Canada, that without them a public health crisis could emerge. In reality, the explanation for the recent explosion in demand is a spectacular mix of real medical concerns, changing views on what accounts for a healthy diet, savvy marketing and celebrity influence. Sports stars Steve Nash and Novak Djokovic insist going gluten-free has turned them into the finest and leanest athletes in the world. Public health messages have shifted focus from low fat and sugar-free to low-carb, partly to stave off rampant obesity. And the best-selling book Wheat Belly, by American cardiologist William Davis, published in 2011, has convinced millions to stop eating, as the author puts it, “a perfectly crafted Frankengrain” that “has exerted more harm than any foreign terrorist group can inflict on us.”
In the midst of this frenzy, it’s easy to forget the fact that only a tiny segment of the Canadian population is strictly prohibited from eating wheat by medical professionals—the roughly 35,000 people diagnosed with celiac disease. Another 300,000 are believed to be afflicted but undiagnosed. Their plight is severe: Just one bite of a glutenous food damages their small intestine and can cause a range of symptoms including abdominal pain, gas, bloating, diarrhea and constipation. The disease can lead to problems including “osteoporosis, anemia, sterility, even carcinoma,” says Peter Taylor, executive director of the Canadian Celiac Association. For them, “every day, every meal, every mouthful” is a matter of sickness or health.
But they are a small lot, certainly “not enough to make a business,” says Ryan. Rather, it appears that the gluten-free craze is being fuelled by the dietary choices of a much larger group of individuals known as “gluten avoiders”—seven million strong in Canada alone, the majority of whom do not have celiac disease or any other medically prescribed reason for eliminating gluten from their diet. Many say they experience gut problems, but their doctors can’t explain why or what to do about it. Some of these individuals turn to blogs and books for guidance on how to go gluten-free. In the process, they may learn of other rumoured benefits: weight loss, chief among them. They share their story with family, friends and co-workers, who in turn try going gluten-free, too. It’s for this crowd that the market grows. The gluten avoider group “is the driver for the gluten-free category,” says Ryan. “It’s the one that substantiates businesses making [these products].”
It’s also the segment of the population that has an increasing number of doctors across Canada confused and worried about the possible dangers of patients going gluten-free without talking to a health professional first. Gluten avoiders may spend money on foods that they don’t really need to eat, that may actually be lacking nutrition and causing them other problems. They may also miss out on important diagnoses, especially if they do have celiac disease and aren’t tested. All this has led doctors to debate in the pages of scientific journals and even out loud: Is Canada facing a new medical emergency about which little is yet understood or is this just the latest health fad gone wild? And most importantly, are gluten avoiders doing themselves more harm than good?
Long before he became the head of the celiac association, Peter Taylor knew all about the torture that gut problems could inflict. For five years, he suffered seemingly inexplicable bowel pain and a terrible skin rash, which he could not cure. He lost 40 lb., because, Taylor later realized, his body couldn’t process his “carb-rich diet.” When his family physician learned of his symptoms, an assortment of possible causes was considered, including irritable bowel syndrome, gall bladder trouble and an ulcer. It wasn’t until a year and a half later that celiac disease came up, and was finally diagnosed. (It’s done using a simple blood test; if a particular antibody is detected, a biopsy is done to confirm bowel damage. This is covered in every province, except Ontario, where the blood work costs about $120.) Within three months of eliminating gluten, his symptoms disappeared. “The irony,” says Taylor, recalling his frustration at how long it took to figure out, “is that my doctor at the time was a celiac.”
However vexed Taylor felt, his experience was resolved pretty quickly by comparison: It takes, on average, a stunning 12 years for patients to be diagnosed with celiac disease from when they first start feeling sick, according to a study in a recent issue of the Canadian Journal of Gastroenterology. That’s largely because the symptoms are so ubiquitous they could hint at any number of disorders. “Gut problems are actually the most common symptoms the population has,” says Mohsin Rashid, a pediatric gastroenterologist and professor at Dalhousie, who co-authored the gluten-free cost comparison study. “That’s why celiac disease is underdiagnosed,” adds Taylor. “It’s masked by the perception that it’s something else.” In fact, “essentially two out of three Canadians every year will have some sort of digestive problem,” says Catherine Mulvale, executive director of the Canadian Digestive Health Foundation, and many don’t know what’s wrong. “Because they can’t get answers, they are scared.”
In the absence of a definitive diagnosis from their doctors, these individuals invariably take matters into their own hands. That usually involves cutting out foods that have been popularly vilified—especially grains. Often, people perceive an improvement in their symptoms, says Rashid, and return to the doctor’s office to confirm that gluten is the problem. Except now, diagnosing celiac disease is all but impossible: A patient must consume gluten every day for at least a couple of months or even up to a year before getting tested. As such, some people are wrongly informed that they don’t have the disease. Others refuse to start eating gluten again so they can be tested accurately—they feel their personal experiment is evidence enough of a gluten problem. “That’s a big pitfall,” says Rashid. “All gastroenterologists are seeing this phenomenon, and family doctors too.”
This disconnect between doctors and patients about who should go gluten-free and when prompted a sharply worded article in the April issue of the B.C. Medical Journal entitled, “Gluten elimination diets: facts for patients on this food fad.” Co-authors Kathleen Cadenhead and Margo Sweeny, both Vancouver physicians and members of the British Columbia Medical Association’s nutrition committee, note that, “Wheat, and gluten in particular, has been given pariah status by the millions who are on the low-carb diet bandwagon, particularly those who believe they are allergic or sensitive to gluten.” But, they insist that “there is no need for patients to avoid gluten” or wheat unless they’ve been diagnosed with celiac disease or an allergy because, the doctors argue, “most of the evidence against wheat or gluten is unsubstantiated by science.”
The article ignited a fiery debate. “I did push some buttons in writing this,” admits Cadenhead, but “we were trying not to be wishy-washy and say, ‘Look . . . the evidence is not there yet.’ ” Specifically, when it comes to a new medical phenomenon that’s being called “non-celiac disease gluten intolerance” or gluten sensitivity. Within the last five years or so, a handful of studies have proposed the emergence of this condition, which may affect as many as two million Canadians. They are thought to experience the same symptoms as celiacs after eating gluten. The trouble is diagnosing it; to date, there is no test that can detect gluten sensitivity. Rather, patients may consider themselves to have the condition if they have tested negative for celiac disease or a wheat allergy, or if they simply “feel better” or symptom-free when they don’t eat gluten.
Given how little is understood about gluten sensitivity, many doctors are hesitant to bring it up with patients, and some even question whether the condition is real. “We are describing a disease that is new altogether. It’s very difficult,” says Rashid. “We don’t know whether it’s a permanent thing; maybe it’s transient. Maybe it’s a dose-related phenomenon, [so] you can take some gluten. [There are] a lot of unknowns.” There is even suspicion that a “placebo effect” may be at play, adds Vincci Tsui, a registered dietitian in Calgary. “Because when people do switch over to a gluten-free diet, a lot of times it does mean eliminating fast foods, processed foods, refined grains, or it means cooking at home more often, eating more vegetables and fruits,” she explains. “They feel better and they think it is the [avoidance of] gluten when really it may be the fact that they are eating better in general.”
The notion that gluten avoiders are eating more whole foods and cooking healthy meals is really a best-case scenario, though. Many medical professionals are actually seeing eating habits take a turn for the worse once individuals avoid gluten. That’s because they are relying on processed gluten-free foods that often lack important vitamins, minerals and fibre, and are made with substitute starches such as rice and tapioca flour that “really have no nutritional value at all,” says Dron. “But they have really high glycemic indices.” In fact, a forthcoming study examining the nutritional content of gluten-free foods by Rashid found that these products may be higher in fat and lower in protein than their “regular” counterparts. “We have a tendency to think that gluten-free is healthier,” says Meghan Walker, a naturopathic doctor in Toronto. “And that is certainly not the case.” In fact, “a lot of people put on weight when they go on a gluten-free diet,” says Rashid.
Further complicating matters is the fact that “most people who think they’re on a gluten-free diet aren’t, unless they’ve really done their research,” says Cadenhead. “If they’re just avoiding pasta and bread,” that’s not enough. “Gluten is in almost everything.” It may be used as a thickener or stabilizer in soups, spreads and sauces, for flavouring in cereals or noodles, spices, teas and coffees, or as filler in processed meats, imitation seafood or vegetarian substitutes. Reading labels may not always make the presence of gluten obvious, either. It may appear in Latin as triticum vulgare or hordeum vulgare or secale cereale. Or the label may feature ingredients that people don’t realize contain gluten, including bulgur, couscous, farina, malt and seitan. Gluten “can be modified to give you all kinds of different properties,” explains Ravindra Chibbar, Canada Research chair in crop quality and a professor at the University of Saskatchewan in Saskatoon. “It is a readily available, inexpensive component and industry want to get their money’s worth. That is why people are working to get more and more products out of gluten components.”
That makes good business sense, of course. But it may not serve customers so well—those who don’t realize that they’re consuming gluten, or those who are buying gluten-free foods that are poor substitutes. The whole situation makes doctors such as Cadenhead shudder. “Whenever you see nutritional issues being heavily marketed, it makes me want to protect people from being ripped off,” says Cadenhead. “I would like people to be obtaining the best nutritional value for their food dollar.” Unbeknownst to many gluten avoiders, that may not be happening.
One of the most baffling aspects of the gluten-free phenomenon is how much influence a singular book has had on the diets of so many people. Wheat Belly has been heavily criticized by scores of physicians and lauded by many, many more gluten avoiders as proof their dietary restraint is justified. The irony, however, is that William Davis detests his new-found role as poster boy for the gluten-free food industry—and actually discourages people from buying these products because of their low nutritional value. “This has nothing to do with gluten,” he tells Maclean’s. Instead, he takes issue with how wheat has been grown, and altered through hybridizations over the last several decades, which he believes is harmful to human health. “If we view wheat as nothing more than a vehicle for gluten we are not going to understand all the issues that are important about modern wheat.”
It’s a highly inflammatory view, and crop experts such as Chibbar insist it is without merit. Hybridization means “you take one plant that has a feature you like, you cross it with another one and you get a progeny that has characteristics that you want,” he explains. “It has been going on for tens of thousands of years. It happens with all the crops, it’s not just wheat.” Others, such as Earl Geddes, CEO of the Canadian International Grains Institute, argue that consumers are missing the real problem with the country’s food supply: “Here in Canada we go to the grocery store once a week and we want to buy something that will sit in our cupboard for a week and still be good,” he says. “That’s got nothing to do with the wheat that’s in the product. That’s all the other stuff that we as consumers have insisted gets put into the product.”
While experts debate to what extent the war on wheat is warranted, millions of Canadians are struggling with debilitating gastrointestinal symptoms. Whatever the cause, their pain can’t be ignored or downplayed, says naturopath Walker. “If people articulate that they don’t feel well on a type of food and that is dismissed, I think there is a real danger that they will wind up with chronic issues,” she says.
But there are signs that the situation may be improving for gluten avoiders. Dron notes that an increasing number of manufacturers have heeded calls for healthier gluten-free options, and are launching nutrient-rich products such as quinoa pasta. And at an international celiac symposium in Chicago in September, Rashid will present his latest cost-comparison study, which shows that gluten-free foods are equalizing in price with regular foods—they are now 162 per cent more expensive, on average, rather than 242 per cent. He believes more competition in the market has driven down cost.
In this way, the more gluten avoiders demand information and options for themselves from doctors and manufacturers, the better their prospects for a healthy future. It just won’t happen overnight. “All kind of questions are coming about for which we really don’t have good answers,” says Rashid. “Our problem is people going [gluten-free] without being properly counselled or checked out. It becomes problematic.” He wants patients to request celiac testing before starting this new diet. “It will take some time to sort this out,” he acknowledges, and sometimes “patients can’t wait. They want to get better.” But they may, in fact, make matters worse.
Source
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at 06.12,
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Undocumented Students Denied Mexican Fiesta/WHSF, Inc. Scholarships To Attend Universities
A majority of undocumented immigrants from the tri-state area attend the annual Mexican Fiesta and spend money at the event, but their undocumented children are denied scholarships by WHSF.
By H. Nelson Goodson
September 15, 2013
Milwaukee, WI - A mere fact, did you know, that Mexican Fiesta and Wisconsin Hispanic Scholarship Foundation, Inc. generate a majority of revenue for scholarships during the three day festival in late August from a majority of undocumented immigrants that attend the event. But no scholarships are given out to the children of undocumented immigrants who want to attend college or a university.
Only students who are U.S. Citizens or legal permanent residents can apply for WHSF scholarships, according to the scholarship application from WHSF/Mexican Fiesta and LULAC Councils 319 and 322.
Scholarship awards range between $250, $500 to $2,000 and an estimated 100 awards are given out per year.
The WHSF scholarship application cover letters for 2010 and 2012 stated that 100 scholarships will be given out annually, but in 2012 only 52 students got them and so far nearly $1 million in scholarships have been given out since the festival inception (Fox 6 News reported in 2012). Mexican Fiesta celebrated its 40th Anniversity in August, so what happened to all the funds generated at the festival for scholarships, the Hispanic community might be asking?
Also, the WHSF/LULAC Councils 319 and 322 have marched for immigration reform since 2006 along with undocumented immigrants who held up LULAC signs during Voces de la Frontera sponsored marches and no one had noticed that undocumented children desperately in need of scholarships to attend a college or university were being left out from the scholarship process at Mexican Fiesta/WHSF/LULAC Councils 319 and 322.
Mexican Fiesta/WHSF/LULAC Councils 319 and 322 scholarship application for 2012. Citizenship required (PDF), link at http://is.gd/OFDySd
Only students who are U.S. Citizens or legal permanent residents can apply for WHSF scholarships, according to the scholarship application from WHSF/Mexican Fiesta and LULAC Councils 319 and 322.
Scholarship awards range between $250, $500 to $2,000 and an estimated 100 awards are given out per year.
The WHSF scholarship application cover letters for 2010 and 2012 stated that 100 scholarships will be given out annually, but in 2012 only 52 students got them and so far nearly $1 million in scholarships have been given out since the festival inception (Fox 6 News reported in 2012). Mexican Fiesta celebrated its 40th Anniversity in August, so what happened to all the funds generated at the festival for scholarships, the Hispanic community might be asking?
Also, the WHSF/LULAC Councils 319 and 322 have marched for immigration reform since 2006 along with undocumented immigrants who held up LULAC signs during Voces de la Frontera sponsored marches and no one had noticed that undocumented children desperately in need of scholarships to attend a college or university were being left out from the scholarship process at Mexican Fiesta/WHSF/LULAC Councils 319 and 322.
Mexican Fiesta/WHSF/LULAC Councils 319 and 322 scholarship application for 2012. Citizenship required (PDF), link at http://is.gd/OFDySd
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Bank Credit vs. Retail Sales
Click to enlarge.
It was such a well-behaved parabola; such a shame to see it fail.
Source Data:
St. Louis Fed: Custom Chart
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Mexican Fiesta In Milwaukee Turning Into A Family Drunk Fest?
Ruben A. Burgos and Alexander C. Ayala
Today's Mexican Fiesta sponsored by the WIsconsin Hispanic Scholarship Foundation, Inc. at Milwaukee's Summerfest grounds is definitely becoming a family drunk fest.
By H. Nelson Goodson
September 14, 2013
Milwaukee, WI - The Mexican Fiesta organizers and the WIsconsin Hispanic Scholarship Foundation, Inc. (WHSF) Board continue to market the rich Mexican culture, including others to attrack crowds into its festival in late August. But beer and other alcohol items sold at the event has become prevalent in generating funds for those selling it.
The consumption of beer and alocohol at the event is evident by those who over consume and by those who continue to sell them even more without setting a limit for those showing over consumption. Some of those people who over consume had to be forcibly removed from the grounds either by Summerfest security, police or the volunteer Fiesta security, the Latino Peace Officers Association (LPOA). The countless people who over consume at the Mexican Fiesta then hit the city streets by driving, walking and using public transportation. Police didn't report, if any arrest for drunk driving or other infractions attributed to alcohol took place.
On Friday, a news conference was held with limited press or media access to cover it. The Hispanic News Network U.S.A. (HNNUSA) and other main stream media weren't allowed access, but only three Spanish language newspapers and CBS 58/Telemundo 63 were allowed to cover it. By the way, a majority of those allowed are sponsors of the event.
Ruben Burgos, retired Milwaukee Police Lieutenant of Detectives, recently named the UMOS Hispanic Man of the Year, former president of LPOA and active Board member of WHSF said, that he was present at the Mexican Fiesta office to "deny access to HNNUSA."
Fiesta organizers confirmed, that indeed they are working with the Milwaukee Police Department (MPD) to actively identify potential gang members under a "zero tolerance" policy, which definitely violates the First Amendment rights of those unjustly accused or label as gang members, despite if inaccurate information is provided by MPD. Two people expelled from Mexican Fiesta on Friday, August 23 who were actually accused by the Milwaukee Police Intelligence Center as gang affiliated say, they are not gang members or belong to any gangs, which family members and friends attest to it. One of them (victims) is seeking legal advice and representation for possible legal action against WHSF, Mexican Fiesta, Officer Alexander Ayala, LPOA and the Milwaukee Police Department.
Victims that were unjustly kicked out of Fiesta have 190 days from the day it happened to file a complaint against police officers involved with the Milwaukee Fire and Police Commission.
Fiesta organizers and WHSF stated, "Mexican Fiesta's policy is that known active gang members will not be allowed onto the grounds. The plan is to have the Anti-gang unit of the Milwaukee Police Department identify known, active gang members as they attempt to enter the Summerfest grounds. Mexican Fiesta security will then deny entry to these identified individuals." In contrary of the latest Fiesta policy, Police Officer Alexander Ayala, the current president of the LPOA previously explained to HNNUSA that, multiple victims who were at the festival were singled out and identified by the Milwaukee Police Department (MPD) as "past, present or future" gang members."
Ayala said that a 30-year-old man "was identified by the Milwaukee Police Department last night (Friday night) as a (gang name excluded) member...we have a right to kick out anybody out (according to the back ticket policy info.) and we are exercising that right...he was told not to come back and he is traspassing."
"Gang members are not allowed in the festival...this is a family environment and we don't want any gang members past, present or future. No gang members allowed. We had these for the last three years and this (policy) is nothing new. If you're identified as a past (name of gang excluded) or any gang member or a current gang member, you are not allowed on the grounds. This is a family environment and we don't want any violence, so we are not discriminating against anybody because of sex, gender, race or anything...we are not labeling, we are identifying...if you want to sue Fiesta, do it the right way, send them a lawsuit, don't threaten me or warn me," Ayala said.Despite Mexican Fiesta's efforts to keep gang members out of the three day festival, every known gang was represented inside the Summerfest grounds by its members that fell through the cracks of the LPOA security crack down. Gang members no longer dress in colors, but do dress to blend into the crowds at the festival.
Burgos reported one fight at the festival, however another fight took place inside with no security involvement, according to some Fiesta attendees who witnessed the altercations. The fight was sparked by at least seven females.
If Burgos, Ayala, WHSF and Fiesta organizers have a goal to keep Mexican Fiesta "safe, and enjoyable for our guests, friends and family." They should have a non-alcoholic three day festival.
Using the Anti-gang unit of the Milwaukee Police Department and its Intelligence Center to identify known gang members has definitely failed for the last three years, because they are allowed to enter, but now gang members conform to the norms at the festival and keep out of trouble.
Information used by the Police Intelligence Center at Fiesta during late August proved one thing for sure, some of those people kicked out were unjustly identified and labeled as gang members or affiliates, when in fact they were not gang members.
Shame on Mexican Fiesta, WHSF, the Milwaukee Police Department, LPOA, Burgos and Officer Ayala for violating the First Amendment rights of those victims that were unjustly profiled, labeled and expelled from Mexican Fiesta without returning their refunds. What a rip off!
Also, Mexican Fiesta and WHSF generate a majority of revenue for scholarships during the three day festival from a majority of undocumented immigrants that attend the event. But no scholarships are given out to the children of undocumented immigrants who want to attend college or a university.
Also, Mexican Fiesta and WHSF generate a majority of revenue for scholarships during the three day festival from a majority of undocumented immigrants that attend the event. But no scholarships are given out to the children of undocumented immigrants who want to attend college or a university.
Only students who are U.S. Citizens or legal permanent residents can apply for WHSF scholarships, according to the scholarship application from WHSF/Mexican Fiesta and LULAC Councils 319 and 322.
A call to boycott Mexican Fiesta in 2014 is spreading through Facebook (FB) rapidly, according to FB postings around the tri-state area.
A call to boycott Mexican Fiesta in 2014 is spreading through Facebook (FB) rapidly, according to FB postings around the tri-state area.
The current Wisconsin Hispanic Scholarship Foundation, Inc. (WHSF) Board of Directors who operate the annual Mexican Fiesta are;
● Antonio Guajardo Jr. (President)
● Gregorio Montoto (1st Vice President)
● Ricardo Ruiz (2nd Vice President)
● Arturo Martinez (Secretary)
● Ernesto Baca (Treasurer)
● Teresa Mercado (Executive Director)
● Ray Bacalzo
● Frank Gonzales
● Woody Welch
● Marjorie Cervera
● Oscar Cervera
● Julio Maldonado
● Luis Gonzalez
● Julio Guix
● Lupe Martinez
● Ruben Burgos
● Jason Hyland
● Diana Moreno
● Asael Ruiz
● Darryl Morin
● Antonio Guajardo Jr. (President)
● Gregorio Montoto (1st Vice President)
● Ricardo Ruiz (2nd Vice President)
● Arturo Martinez (Secretary)
● Ernesto Baca (Treasurer)
● Teresa Mercado (Executive Director)
● Ray Bacalzo
● Frank Gonzales
● Woody Welch
● Marjorie Cervera
● Oscar Cervera
● Julio Maldonado
● Luis Gonzalez
● Julio Guix
● Lupe Martinez
● Ruben Burgos
● Jason Hyland
● Diana Moreno
● Asael Ruiz
● Darryl Morin
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Floral Jumpsuit -NYFW day 7-
Brandon Sun S/S 2014 Collection
Nanette Lepore S/S 2014 Collection
I'm back home with lots of great memories, inspiration and a few more outfits posts from NYFW.
Today I have for you one of my NYFW day-7- look and a few snaps from Nanette Lepore and Brandon Sun Fashion show.
Have a great weekend everyone!
Bag: Proenza Schouler/ I also love this one Here
Sunglasses: Ralph Lauren
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at 05.04,
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Industrial Production Has Gone Parabolic!
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It's just not the kind of parabola an optimist would wish to see. Sigh.
This post inspired by MaxedOutMama's post: And The Add-on To the YoY Decline in Production Jobs.
Source Data:
St. Louis Fed: Industrial Production Index
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at 22.24,
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