Bartolomeo Scappi: A Renaissance Italian author and cook (circa 1500 – 1570), his birthplace is debated, as both Italy and France play tug-of-war; but no matter his humble beginnings, Scappi had the distinction of cooking for six popes, serving up dishes in the Vatican kitchens while Michelangelo was laboriously painting the Sistine Chapel (yes, but did he serve lunch to the great painter?). Apparently popes didn’t live too long back then, and Scappi enjoyed a long career in Rome; his cookbook was published in Venice (1581) after his death, in six different installments, but rumor has it he was not very forthcoming with his secret recipes; nevertheless, judging from its lengthy contents, the popes and the Vatican staff ate very well, Michelangelo we’re not sure of.

Procopio Cutò: Italian born but French trained, he opened the first coffeehouse in Paris, in 1686; billing the popular hangout as “modern” he attracted notables from literature, politics and the art world. His grandfather pioneered the ice cream machine, and Procopio introduced world-class gelato to the Parisians; King Louise XIV was especially fond of the Italian ices in a variety of fruit flavors. Eventually, he added a few food items to accompany the coffee and desserts and thus undoubtedly created the first Starbucks, but with ice cream.

Nicolas Appert: While not a chef in the classic sense, he belongs on the list of famous foodies for his invention of preserving food; frequently considered the “Father of Canning” he spent 14 years refining his invention in the early 1800s and helped change the kitchens of the Western world. Appert hailed from France.

James Hemings: Better known as foodie president Thomas Jefferson’s chef, started life as a slave but accompanied Jefferson to Paris, where he trained as a chef and learned the language. Upon returning to palatial Monticello, he was paid as Jefferson’s personal chef and turned out most of the fabulous dinners. Since Jefferson had an enormous garden, one can only imagine the ingredients which were available to Chef Hemings. Tragically he died young after a struggle with alcoholism (all those imported French wines, one might presume).

Ruth Graves Wakefield: Owner and chef of the Toll House Inn restaurant in Massachusetts, she created the famous Toll House cookie back in the 1930s; her restaurant, well-known for home cooking and delicious desserts, was a popular destination for many Massachusetts residents and vacationers. Ruth had a background in home economics, was a perfectionist (as most chefs are) and authored a best-selling cookbook, not to mention putting herself and the Nestle Chocolate Company on the map.

Alessandro Fellippini: Head chef at Delmonico’s in NY City, considered the first fine dining establishment in America, which opened in 1827 and was famous for their signature steaks and vast wine selection. New York’s social elite, politicos, millionaires and even visiting European royalty dined there often. Named for the brothers Delmonico who owned the place, several legendary dishes were created and took center stage, among them Eggs Benedict and Lobster Newberg.

Charles Ranhofer: The Delmonico brothers spared no expense hiring fine chefs, and French born and trained Ranhofer cooked at this fine restaurant in the late 1800s; never modest, he took credit for Baked Alaska, Chicken a la King and Chateaubriand (although all three are probably not originals) and published several popular cookbooks. Adored by commoners and royalty alike, he often traveled to France to learn some new tricks, then came back to New York and served them up at Delmonico’s. He ruled the kitchen for over 30 years, hanging up his apron in 1896.

Marie-Antoine Carême: Considered by most as the founder of haute cuisine, this French chef took food to a higher level, which suited the French just fine. Starting out with rich and beautiful pastries, he graduated to fine cuisine. His talent was recognized early and attracted nobility, namely King George IV, eventually becoming the personal chef for the Rothschild family (who also considered themselves royalty). Sadly, he died at age 48 but made a huge impact on French cuisine, setting the tone for fine dining worldwide. His influence helped create one of the greatest chefs in history, Auguste Escoffier.

Born outside of Nice, France, Escoffier‘s culinary talent was recognized early by his father, who sent him to apprentice in a relative’s restaurant. By his twenties, his prowess was spreading throughout France, and he was hired by the world-class Savoy Hotel in London, where his biggest fan was the Prince of Wales. He frequently trained and hired chefs in some of Europe’s finest kitchens, and he was top dog with the Ritz Hotels. The equally immodest German Kaiser once proclaimed Escoffier as the “Emperor of Chefs”; (seems the Kaiser had a special fondness for his strawberry pudding). He owned a prized restaurant in Cannes, while performing double duty at the Grand Hotel in Monte Carlo, attracting the rich worldwide. Remembered for his exquisite sauces as well as other dishes, including bombe Néro (don’t ask) and Peach Melba, somehow he found time to author several cookbooks and numerous articles on the fine art of cuisine. Fortunately for future generations of foodies, he lived and cooked right up until his death at the age of 88, in 1935.

No list would be complete without two marvelous American chefs who pioneered TV cooking shows in the 60s and 70s, paving the way for today’s Food Network stars: French-trained chef Julia Child and wonderfully entertaining British Graham Kerr, The Galloping Gourmet. Kerr popularized getting sloshed while cooking in full view of his live audiences, and of course who could forget Julia’s high-pitched enthusiasm for her nouveau French dishes.

Whether you’re a fine dining fan, or just a regular foodie, this list is a sample of the many artistic, adventurous and hardworking chefs who raised the bar for great eating. We applaud them posthumously as their legacies live on.

Inventory Costing

After companies determine the quantity of units of inventory, they apply unit costs to the quantities to compute the total cost of the inventory and cost of goods sold. If companies can particularly identify which particular units are sold and which are still in ending inventory, they can use the specific Identification Method of inventory costing. Using this method, companies can accurately determine ending inventory and cost of goods sold. It requires that companies keep records of the original cost of each individual inventory item. Traditionally specific identification was used to keep records of products such as cars, pianos or other expensive items from the time of purchase until the time of sale much like bar codes used today. This practice nowadays is somewhat rare with most companies engaging into cost flow assumptions.

Cost flow assumptions differ from specific identification in that they assume flows of costs that may be unrelated to the physical flow of goods. There are three assumed methods including (FIFO), (LIFO), and (Average-Cost). Company management usually selects the most appropriate cost flow method.

The (FIFO) first in, first out method assumes the earliest goods purchased are the first to be sold. It often parallels the physical flow of merchandise. Therefore the costs of the earliest goods purchased are the first to be recognized in determining cost of goods sold. Ending inventory is based on the prices of the most recent units purchased. Companies obtain the cost of the ending inventory by taking the unit cost of the most recent purchase and working backward until all units of inventory cost. To management, higher net income is an advantage. It causes external users to view the company more favorably. In addition, management bonuses, if based on net income, will be higher. Therefore, when prices are rising, companies tend to prefer to use FIFO because it results in higher net income. A major advantage of the FIFO method is that it in a period of inflation, the costs allocated to ending inventory will approximate their current cost.

The (LIFO) last in, first out method assumes the latest goods purchased are the first to be sold. LIFO never coincides with the actual physical flow of inventory. The costs of the latest goods purchased are the first to be recognized in determining costs of goods sold. Ending inventory is based on prices of the oldest units purchased. Companies obtain the cost of the ending inventory by taking the unit cost of the earliest goods available for sale and working forward until all units of inventory cost.

The average cost method allocates the cost of goods available for sale on the basis of the weighted average unit cost incurred; it also assumes that goods are similar in nature. The company applies the weighted average unit cost to the units on hand to determine the cost of the ending inventory. You can verify the cost of goods sold under this method by multiplying the units sold by the weighted average unit cost.

Each of the three assumed cost flow methods is acceptable for use. 44 % of major U.S companies use the FIFO method. They include companies like Reebok International Ltd. and Wendy’s International. 33% use the LIFO method including companies such as Campbell Soup Company, Kroger’s, and Walgreen Drugs. 19% use the Average Cost method including Starbucks and Motorola. Some companies may use more than one. Black and Decker Manufacturing Company use LIFO for domestic inventories and FIFO for foreign inventories. The reason companies use adopt different inventory cost flow methods are varied but they usually involve three factors. First the income statement effects second the balance sheet effects and last the tax effects.

Whatever cost flow method a company chooses to use, they should use it consistently from one accounting principle to another. This approach is often referred to as the consistency principle, which means that a company uses the same accounting principle and methods from year to year. Consistency enhances the comparability of financial statements over time periods. Using the FIFO one year and LIFO the next would make it difficult to compare the net incomes of the two years.

Many people think architects just draw plans and that is the beginning and end of their job. However, the actual drawing of the plan is only about 40 percent of what architects do. People do not realize the amount of time that goes into the research of code issues, materials and ordinances that affect the final outcome of a project.

There is a common misconception that building departments and their jurisdictions have the same building code. The reality is that building codes vary from city to city and from county to county. Cities and counties take the international building code and add their own amendments and ordinances. For example, you can put a 1,500 square foot Starbucks in one city and that store is allowed to have one unisex restroom. However, if you put the same 1,500 square foot Starbucks in an adjacent city, then you are required to have separate restrooms for men and women. The reason is that the two different jurisdictions use different plumbing codes. There is no right or wrong code. Many architects do hope that building codes will become more uniform over time. It is important for people to understand the time and effort architects spend to make sure all projects meet all the different codes.

It is also important to recognize the time and effort that goes into creating those drawings and specifications for a project. It is not as simple as sitting down at a computer, clicking a couple of buttons and instantly creating a building design. Before the final set of drawings and specifications are given to a client, more time is spent doing more research to make sure the building is as safe as possible.

Architects have a longer period of liability than many people think. Many people think that once the building is done and completed, the architect can just walk away and not worry about that project anymore. However, architects are liable for all those design decisions, specifications and everything else that goes along with the design for 10 years after the project is complete.

Architects have many things they need do to make sure a project is successful on multiple levels. Having detailed drawings and plans is only one part of an architect’s job. The time spent researching all the different aspects of creating and constructing a building will pay off in the long-run with something people can enjoy for years.

Being a chiropractor in San Diego, I am surrounded by patients who try to make improvements in their health on a number of fronts. Sure, they often come to my office complaining of neck pain, back pain or headaches, but usually at some point the topic of nutrition comes up. At that point I usually ask the question –

Are you a soy consumer?

Soy is everywhere now days. It can be found in bread, cakes, baby formula, milk, meat substitutes, cereal, snack foods and even pet foods. As most of you know you can even get soy-based drinks at Starbucks. In fact, almost every time that I have been in Starbucks I have overheard customers ordering a "Soy Chai Latte" something or other intentionally.

In many cases, soy seems to be the answer to many peoples diet concerns. Those who are lactose intolerant use soymilk and soy burgers are seen as an ideal protein substitute for those who are vegetarians.

Soy, however, has some very real health complications for its consumers. Soy is an estrogen precursor and can cause a host of side effects in both women and men. Like most hormones, elevated levels of estrogen come with dangers. Soy can trigger the growth of estrogen based fibrotic tumors in women and result in the formation of breast tissue in men (gynecomastia).

Many people have allergies to soy that can cause everything from mal-absorption to full blown allergic reactions that include upset stomachs, excess mucus production, vomiting and hives.

In addition to elevated estrogen levels, soymilk contains approximately 100 times the aluminum that is found in cow's milk. In a report issued in 1997 by the American Academy of Pediatrics Committee on Nutrition, aluminum levels in breast milk ranged from 4 to 65 ng / mL while soy-based formulas contained 600 to 1300 ng / mL. As many of you may know, research is leaning heavily toward aluminum as a contributor to Alzheimer's disease.

Soy is neither safe nor natural. It is heavily processed with a variety of toxic chemicals.

Soy is often offered as a healthy and natural alternative to our normal foods. However, there are many problems with soy. This article touches on just a few of them. If you would like more information on soy, try going to the food and drug administrations' website and search for "soy" to find in depth material on the possible dangers of soy in your diet.

Poor posture — an epidemic in 2010?

We all seem to be spending a higher percentage of our days hunched over our computers. Whether we’re at work, at the local Starbucks, or at home, most of us spend hours a day at a computer. Email and social media have become an integral part of our daily lives, and most of us are slouching while we’re at our computers.

To make matters worse, most of us are still spending significant time watching TV and driving, two activities where most people are not in ideal posture.

Remember you’re mother telling you to stand up straight? Well, think about today’s kids who are at a computer or playing video games for most of their days. Poor posture is rapidly becoming part of our culture and the negative effects go far beyond a sore neck and bad back.

Bad posture = poor health

People with poor posture suffer untold numbers of negative consequences. These can include obvious issues such as neck and back pain, misaligned spine, rounded, slumped shoulders, osteoporosis and arthritis. But it can also lead to less obvious side effects including decreased energy, poor organ function, abdominal discomfort, and scores of other problem.

Additionally, poor posture gives one the appearance of poor health, low self-esteem, and an overall lack of confidence.

Posture corrective braces, the miracle cure?

Traditional posture braces come in various sizes, materials and configurations. From thin, elastic, over-the-shoulder posture bras, to Velcro vests and back braces made of surgical tubing, they all attempt to do the same thing: pull one’s shoulders back to maintain an upright stance and straight, correct posture. The problem with most posture braces is that they actually do put the user into correct posture. So why would that be a problem?

The problem with traditional posture braces is that they do the work for you. The passive nature of having one’s shoulders pulled back serves to weaken the back muscles, which actually worsens one’s posture over time, thus defeating the very purpose of using a posture correction brace.

Most people who have tried traditional posture braces have experienced the discomfort, the chafing under the arms, and the difficulty of use most devices offer, but most don’t realize that in the process of trying to improve one’s posture, the user could actually be causing long-term atrophy of the muscles in the back that are required for good posture.

A better solution

We all know that consistently consuming refined sugar isn’t good for you. Eating lots of sugar is linked to higher calorie intake and weight gain, plus numerous other health issues such as diabetes and heart disease.

We also know that too much sugar can raise blood triglycerides (bad fats), lower the good HDL cholesterol and boost inflammation in the body. According to the American Heart Association, we should try to limit added sugars to about 5 teaspoons (20 grams) per day for women and 9 teaspoons (36 grams) for men.

But have you ever thought about how much sugar is contained in summer beverages like smoothies, iced teas, iced coffees, milkshakes, and sodas? A can of regular pop has 8 teaspoons worth of sugar – the same amount of sugar contained in 7 Oreo cookies. Here are some other examples of high sugar drinks that we should avoid or drink in moderation.

Tim Horton’s Iced Capp Supreme Hazlenut with Cream (Large, 18 ounce)

Tim Horton’s Iced Capp has 576 calories and 72 grams of sugar. A better choice would be Tim Horton’s large Iced Coffee with milk (20 grams of sugar, or 5 teaspoons).

Starbucks Tazo Green Tea Crème Frappuccino with Whip (Grande, 16 ounce)

A Starbuck’s Frappuccino has 88 grams of sugar – that’s 20 teaspoons! A better choice would be the smallest size (12 ounce) of Frapuccino with non-fat milk and no whip cream (47 grams of sugar).

Arizona Lemon Iced Tea (591 ml)

This iced tea drink has 62 grams of sugar. A better choice would be an unsweetened iced tea.

To minimize the amount of sugar you consume this summer, read the nutrition labels and make healthier choices (like we did above) more often. Just remember that women should have no more than 20 grams of added sugar a day, and men should have no more than 36 grams.

During the past two decades, the portable electronics category has evolved to the point where it seems as though there’s a new product coming out every day. If you’re not paying close attention, you’ll be looked at like you’ve been living under a rock at the next cocktail party!

Headphones, iPods, iPod accessories, MP3 players, portable stereos, boom boxes, two-way radios, audio docks, wireless speakers and mini speakers are among the most popular electronic options consumers have today. Among the most popular brand names of mobile electronics are Apple, Audio Technica, Beats by Dr. Dre, Craig Bluetooth Stereo, dreamGEAR, Everlast, GE, Hello Kitty, HTC, ILIVE, iSound, Jamsonic, Jlab, JVC, Koss, LenMar, Maxell, Naxa, Panasonic, Pyle, Quantum, RCA and Zenex.

The automotive industry has gotten up to speed quickly as almost every model they produce on the assembly line is equipped with audio jacks, USB cable and some with a two or three-pronged outlet. You could follow suit and say quite a number of industries have had to revamp or modify their business model ensuring a pleasant customer experience. Hotels now have multiple USB outlets in their rooms. Starbucks, McDonald’s, Dunkin’ Donuts, Barnes and Noble, malls, salons and many more businesses have plug-ins to meet customer demands. Can you name others? It’s clearly an advantage to the business establishment if they upgrade to make their store more customer electronic friendly as it’s been proven a customer will stay at your business a longer period of time therefore purchase more product while they’re there. What has been your experience? Do you spend more money if you’re at a Starbucks or Dunkin’ Donuts for 2 hours rather than going to the drive thru?

This new electronic age isn’t for everyone. Whether you’re old school or not, how annoying is it when the person who is assisting you has ear buds in and doesn’t hear what you’re asking! In fact, I’ve encountered a few customer service people along the way who have one bud in and think it’s okay. Quite honestly, it’s rude and it shows you’re not giving your customer the undivided attention they deserve.

Whether you’re for or against this electronic revolution, one thing is for sure. It’s here to stay. For the most part, mobile electronics have improved our lives, saved us time and enhanced many small business entrepreneurs making it easier for them to succeed. Our society tends to take things for granted but when you sit back and go through how we got to this point, you appreciate what you have in front of you.

Coffee is bitter; a flavor from the forbidden and dangerous realm. Yet, it is something I can not live without. Imagine waking up in the morning, putting a kettle to boil on the stove, and the aroma of coffee fills the entire kitchen. Mmmmm … Yes, I like my mornings like that.

I used to survive on Nescafe 3-in-1 coffee, and head to Starbucks every once in a while to get myself a good Double dose of Mocha Latte Grande. Oh, I used to worship Starbucks and I was also one of those who always succumb to their crass commercialism in obtaining their annual Planner! Things have changed, now.

It all started with a conversation that I had with a friend of mine who now resides in Italy. We were talking about coffee and she casually mentioned about Bialetti Moka Express – her newly bought coffee maker. She went on and on raving about it, and I decided to get one for myself too! Also, by her recommendation, I even bought two packs of LavAzza Quality Oro coffee powder. I figured it would be nice to try Italian coffee since I am such a huge fan.

The espresso pot uses a different type of coffee, one that is ground to a consistency meant specifically for the pot. Over in Italy, Lavazza and Illy are two of the most famous brands for coffee. There are different sizes for the espresso pot – 3,4, and 6 cups. Italians like their espressos "corto" or short; meaning very, very little water and one can finish the whole tiny glass in one gulp.

The best thing about Bialetti Moka Express is that it is small, compact and really easy to use! Also, it screws apart and is extremely easy to clean and wash. Even after putting this tiny little pot directly on the burner of my stove, the handle was cool to the touch.

On the other hand, LavAzza Quality Oro coffee is usually packaged in 8.8-ounce bag. It is 100% Arabica blend ground espresso and it is Sweet, full-bodied, and mildly acidic; totally suitable for all coffee makers!

Now, if you ask me whether I still love my coffee the same way I used to, I would answer No! I love my coffee even more now! Every once in a while, when I get generous, I would brew one for my partner too, who is, I am extremely happy to say, also a fan. So dear Readers, if you are a loyal coffee lover like me, I would recommend getting your own set of Bialetti Moka Express Coffee Maker and of course LaVazza Quality Oro Coffee Powder.

How crazy was your day today? Reflect back on it with me for a moment… who were you in contact with? What services did you receive? Who touched your day? Who made a difference?

It’s only 10:30am on a Sunday, and I’ve already had a strange day. I’m headed out of town to a conference, my flight was delayed (actually lucky for me because I slept in and cut it a little too close), there’s construction at the airport, so finding my gate was a maze, the lineup at Starbucks was crazy, and I realized as I boarded the plane that I had neglected to call ahead to advise the flight staff of my food allergy.

And yet at every turn, I witnessed incredible service, patience, and attention beyond what’s expected.

Who went over and above to help you today? Did you thank them?

I’ve actually made it my mandate to start thanking someone every day, its amazing the difference it makes. We frequently write scathing emails to criticize poor customer service, but what do we do when service is exceptional? Have we got to the point that we expect a certain level of service? Are we taking the kindness of others for granted?

And that’s what concerns me. Have we forgotten the basic courtesy of being gracious? Are we too caught up in the hustle of our daily life, looking down at our phones, rushing from activity to activity, from task to task, that we’ve forgotten to look up from our phone when at the cashier as she rings in our groceries, thank the staff for placing our bags in our cart, thank the barista at Starbucks for “just the perfect” amount of foam on our latte?

In 2014, I was scouting locations for a conference for a client, I reached out to the convention bureau on one of the prospective locations, and was completely knocked off my feet buy their attention to detail. All I had to do was get the decision makers there, and the rep picked them up at the airport, made hotel reservations, arranged all meals, and provided tips and tricks to make our conference a success in that city. Three conferences later, three different cities, and not once did we receive a similar level of service. I emailed them this week, thinking back to the service they provided, and let them know how exceptional they were (shout out to the New Orleans Convention Bureau!) THREE years ago.

I’m sitting on a flight right now, knowing that my food allergy is a challenge to flight staff, and just so appreciative of their professionalism. I was the one who forgot to call in advance, I know better. They were patient, kind, and courteous of my error (thank you West Jet!), and took the necessary steps to make my flight more enjoyable.

So, I challenge you to make it your mandate for this week to thank someone daily. And I mean really thank them, sincerely and with eye contact. Imagine the difference we could all make, if we just take the time to look up, and be gracious. Better yet, join me here on the blog and give a shout out to the amazing people who have touched your life.

Are you up for the challenge?

The GPS system was developed originally for military operations, but there are now new ways of using GPS in everyday life. You will find GPS receivers in the newest car models. But did you know that you can turn your mini laptop into a GPS device?

You can do this by simply installing a relatively cheap and compact receiver, and companion mapping software. Even if they only cost you $60 to 150, do you really need GPS? It is a fact that GPS is saving lives and property across the nation. The tunnel under the English Channel would have been crooked if the French and British crew -who were working simultaneously from both ends – did not use GPS. In real life, you will need GPS in the following instances:

Road trips

Imagine never again getting lost in the middle of your trip, and all because you took the time to plan your route on your GPS device. With turn by turn visual and audible directions you can get to where you are going by the most direct route possible. Many software packages allow you to locate nearby restaurants, gas stations and hotels. Want to know how far you’ll have to wait for your next Starbucks? Just enter “Starbucks” and you’ll know exactly how long until your next coffee fix.

For emergencies

GPS devices help you to determine the nearest police station or hospital in case of emergencies. In a life-or-death situation, this is very critical.

There are many GPS software being sold in the market today. Some of the most well-known brands are DeLorme Earthmate, Garmin Mobile Laptop GPS, and Microsoft Streets & Trips 2009 with GPS.

The Delorme Earthmate can be plugged to your mini laptop through a USB cable. You can connect the Garmin Mobile 10 Laptop GPS to your netbook via Bluetooth while Garmin Mobile 20 can be connected through USB cable. Microsoft’s GPS software also uses a USB cable for connectivity.