And now comes the first medi spa in Manhattan wholly dedicated to strengthening and grooming a woman’s genital area. Phit — short for pelvic health integrated techniques — is to open this month on East 58th Street.

Dr. Lauri Romanzi, a gynecologist who performs pelvic reconstruction surgery, said she came up with the idea for the spa one day while walking by an outlet of BriteSmile, the tooth-whitening chain. She liked that the stores cater to people with healthy teeth.

So Dr. Romanzi developed her own concept of “pelvic fitness” for healthy women. She said that Phit  will help women get “in shape from the inside out.”

The spa is essentially a gussied-up examination room down the hall from Dr. Romanzi’s medical practice. At the spa, the signature treatment will be a $150 gynecological exam — in which a client contracts her pelvic muscles around Dr. Romanzi’s fingers — to determine by feel whether muscle tone is weak, moderate or strong.

There are no medical standards for determining what constitutes normal “fitness” or how to evaluate it, said Dr. Abbey B. Berenson, a gynecologist who directs the Center for Interdisciplinary Research in Women’s Health at the University of Texas Medical Branch in Galveston.

There is medical evidence that Kegel exercises can improve mild bladder problems. But some doctors dismissed the exercises’ value as preventative health care or as a sexual aid.

“There is good data to suggest if you floss regularly, it reduces gingivitis down the road,” said Dr. Erin E. Tracy, a gynecologist who is an assistant professor in obstetrics, gynecology and reproductive biology at the Harvard Medical School. But there is no evidence to suggest that a young woman who starts doing Kegel exercises will decrease her chances of pelvic problems later in life, she said.

Some prefer exercising on their own or joining teams. Others prefer help available at gyms or clubs. The International Health, Racquet & Sportsclub Association reports the number of members over age 55 in its 4,000 clubs climbed from 7.3 million to 7.9 million from 2000 to 2005.

Boomer classes also are popping up at gyms: In Indianapolis, Family Health Insurance  there is Boomer Tai Chi for Arthritis and Boomer Low Impact Aerobics at the National Institute for Fitness and Sport, and the dance-aerobic F.I.T. 50 class at the Westview Healthplex Sports Complex, for example.

Family Health Insurance And if boomers think they can ease up on exercising as they age, the American College of Sports Medicine and the American Heart Association beg to differ. Recently revised recommendations from the two groups say that daily fitness levels for all healthy adults ages 18 to 64 look the same: moderately intense cardio exercise 30 minutes daily five days a week, or vigorously intense cardio 20 minutes a day three days a week, plus eight to 10 strength-training exercises, 10-15 repetitions each, two to three times a week, as well as balance exercises.

Health Insurance In addition, Ball said the study was novel because Computer Tomography (CT scans) were used to investigate changes in abdominal fat, which is more predictive of cardiovascular disease. Although the fitness center group lost very little weight, they probably improved their health because they lost a significant amount of intraabdominal fat (fat around vital organs). These results imply that exercise may have positive influence on the metabolic syndrome despite the number on the scale, Ball concluded.

“This study attempted to discover what takes place in the real world when overweight women attempt to lose weight.” Ball said. “I think the outcome of the study speaks volumes about the necessity for a multi-pronged approach in order to lose weight, body fat and gain health benefits. I hope that this will be the first in a series of studies investigating commercial weight-loss programs.”

In today’s fast changing global economy, it has become increasingly important to provide the right business conditions to ensure that Northern Ireland remains the best location for investment in Europe and maintains its position as a key bridgehead

foreign companies into other European markets. Charged with spearheading this objective is Invest NI , which operates a network of international offices to market the Province to potential inward investors and help indigenous firms do business abroad. The agency’s trade division helps businesses to create or expand commercial relationships overseas, while the inward investment side focuses on attracting foreign firms to set up in Northern Ireland. There are a total of 13 overseas offices employing 40 people providing market assistance and access to influential contacts in the public and private sectors. The international offices are located in North America, Europe, the Middle East and the Far East; and there are also three technology development centres located in Boston, Denver and Dubai to help companies grow in global markets.
“The overseas offices are absolutely vital to helping the Northern Ireland economy grow,” says Jeremy Fitch, Invest Northern Ireland’s Managing Director Business International.”On the one hand you look at the Northern Ireland economy and say SME’s are vitally important - which they are. But international investment is also extremely important and that is where you have to have a balance
in Invest NI about supporting indigenous business.

“Around 55 per cent of our budget goes towards supporting indigenous companies but international investment is also of huge benefit to the local economy.”It introduces more exports, new skills, new technologies, new management techniques and practices, new markets and can bring higher quality jobs.”

During its seven-day tour, the delegation would meet business leaders and senior government officials in Lisbon, Madrid and Barcelona, CII said in a statement today.    

In Lisbon, the delegation would participate in a workshop on ‘Business and Investment Opportunities between India and Portugal’, which would take issues on the current scenario of trade and investment relations between the countries and possible opportunities to further enhance it.    

It would meet with Spanish business representatives and officials of Ministry of Industry, Tourism and Trade. Ideas would be exchanged over trade and investment climate in India and Spain, it said.

The delegation would also interact with the financial institutions and representatives of the government of Catalonia in Barcelona to discuss investment opportunities in the region Business Opportunities .     

The first time I met her was on my first food tour. It was held at the Enriquez ancestral home, a whole-day affair where participants learned how to cook, Cooking Class make and package the province’s specialties. Enriquez brought in those who could teach us.

Cooking Class It was also in that tour that I learned about the alagaw leaf used in cooking, usually wrapped around grilled food giving it the aroma of licorice. It was growing in pots at the azotea, the balcony area in an old house.

Mila and I would meet whenever Bulacan cuisine was presented. At one of them she introduced me to dishes done by the cooks of friars such as Ba Pedro who became the cook of the Enriquezes.

Mila Enriquez will be remembered for her untiring promotion of Bulacan cooking and for her book that documented the cooking of her province through the various stages of Philippine history.

The federal-provincial group on food safety started looking into the spiced meat, which is molded into a cone, cooked in a vertical broiler and then sliced and often served in a pita, after major E. coli outbreaks in Alberta.

“One of the issues that had come to light was the fact there had been significant food-borne illnesses associated with donairs,” said Mike Horwich, director of food protection for Nova Scotia Agriculture.

The recommendations, which are left to the discretion of individual jurisdictions, includes that meat should go through a “secondary cooking step” after it is sliced off the cone.

“[It should be] cooked in a fashion that would kill bacteria, just to ensure food safety is maintained,” such as frying or grilling it, Horwich said.

Taki said he doesn’t believe there have been any cases of E. Gourmet Food Store coli due to donair consumption in B.C. and the food is not a serious cause for concern at Vancouver Coastal Health.

“It’s a matter of how everything is prepared and cooked,” Taki said. “In any kind of food preparation, if the raw ingredients are handled properly, right from distributor to the restaurant, and then handled properly in the restaurant, there shouldn’t be any problems.”

“My child,” he would intone, “Lo.” (He begins every sentence with Lo.) “You shall find ultimate bliss in the outstretched wings of fire-kissed poultry Cooking Light .”

What ‘da?

Does he mean chicken wings?

Yes. Truth sought is truth got. Chicken wings rule.

According to the National Chicken Council, in 2006, 11 billion chicken wings were eaten in the United States. Most people have only hot-lips experience with Buffalo chicken wings, the ones invented in that fair city in October, 1964 at the Anchor Bar. They are still a popular and favorite crowd-pleaser at barbecues, tailgate parties and picnics. But in 44 years, we’ve come a long way from the classic deep-fried wings with hot sauce and blue cheese dip.

The husband and wife team of chef-teacher Hugh Carpenter and food-photographer-stylist Teri Sandison are ahead of the curve. Their recent cookbook, “The Great Wings Book,” presents more than 50 innovative recipes for appetizers, entrees and snacks for this best of all lip-smackin’, bone-suckin’ finger foods. They cover everything you need to know to buy, store, roast, grill, smoke, braise and deep-fry wings at home. The book is the latest of their skillfully photographed and always successful Hot and Fast series of books, all from Ten Speed Press. I bought the wings book, tested some recipes and bring you what I think are the best of the flight.

These babies soar

What’s not to like? Chicken wings are inexpensive, succulent, a cinch to cook and they reheat beautifully. Usually served as an appetizer, they make a great entree, too. As for menu, what goes with burgers and ribs goes also with wings: potato salad, coleslaw, corn on the cob, garlic bread, watermelon and ice cream. And supply tons of paper napkins and at least one wet wash cloth per person. There will be drips and smears.

For a party, make two or three kinds of wings. Choose the cooking method that makes the most sense with your skills and equipment.

? Braising. This is the simplest, year-round way to cook wings, and it leaves the cook free to be elsewhere. A large deep pan accommodates wings packed closely together so that they are all covered equally with the sauce. The pan is tightly covered and left to simmer quietly. The skin will be soft and juicy, not crispy.

? Deep frying. Most restaurants make their wings in the fryer. After the chicken wings are coated with a protective layer of batter or flour, they are plunged into hot oil to cook, requiring between 10 and 15 minutes of cooking. On the upside, the skin is crisp and the meat is succulent. On the downside, the technique is rife with potential problems including spattering, constant monitoring and the necessity of practice, practice, practice to get it right. Most home cooks just don’t make wings often enough to warrant this method.

? Grilling. Use a gas or charcoal-fired grill large enough to hold the wings. The grill must have a tight-fitting lid, because wings are always cooked covered to keep in all the smoky flavors. Better to err on too low a heat rather than too high, because the skin on wings burns easily. If you have a long-stem oven thermometer, insert it into one of the vents on the top lid; and keep the temperature in the 300- to 350-degree range. The wing bones distribute the heat and the skin protects the meat from becoming dry. Which leaves us with:

? Oven Roasting. Easiest wing cooking method? No contest. Grilling may be sexy and macho, but the oven offers the most convenience and control. Use a heavy baking sheet with shallow sides and line it with heavy-duty aluminum foil before placing a nonstick wire rack on top. For insurance, spritz the rack on both sides with a nonstick baking spray or rub liberally with vegetable oil. Burned sugar from marinades makes for nasty cleanup.

Rule-of-thumb One: Place the wings smooth side (pretty side) down. Halfway through the cooking, turn the wings over so that the pretty side colors evenly. And when you turn the wings over, if any juice has accumulated on the bottom of the baking pan, pour it off and discard it. If you don’t, the wings will steam during the final 30 minutes of cooking instead of roasting and coloring.

Rule-of-thumb Two: Preheat the oven to 375 degrees. Or if your oven has a convection setting, set the oven on convection at 350 degrees. Brush with the marinade, turn the wings after 30 minutes and don’t brush again or the skin won’t get that beautiful bronze or mahogany color. After the wings come out of the oven, wait five minutes before cutting them in half to serve.

An hour sounds like a long time to roast teensy chicken wings, but it’s just right. Roasting is a fool-proof technique for them. After the first 30 minutes of roasting, the meat is fully cooked, but the skin is still soft-textured and flabby. It’s during the next 30 minutes of roasting that the skin is transformed to a mahogany color and develops crispness. And, hard to believe, the wing meat tastes more intensely moist with the extra cooking.

To reheat, place wings on a shallow baking pan lined with foil, and place in a preheated 300 degree oven for 15 minutes.

Australia will contribute $3.5 million to help Vietnam improve the reliability and efficiency of electricity supplies to rural communities and will support the three main power companies in Vietnam to adjust to the reform of the power sector and help achieve the Government of Vietnam’s goal of universal electrification.

 Foods In Laos, Australia will provide $15 million to help extend electricity supply to 11,500 households in 170 villages; increase to 20,000 the number of households using solar electricity; and install efficient meters to help reduce electricity losses.

 Foods  In Cambodia, where only six per cent of rural households can access electricity, Australia will provide $12.3 million to help extend electricity supply to an additional 13,000 households and small enterprises in rural areas.

Funds will also be provided to guarantee loans for new investments in renewable energy sources and to provide improved biomass cooking stoves to reduce both greenhouse gas emissions and indoor air-pollution.

Cooking Supply  About 100 were busy earning their first level of certification while another 100 attended part time to earn advanced certification and receive training in leadership, advanced fire behavior and advanced fire investigation.

Smoking is prohibited while traveling, except in vehicles on improved roads, in boats on the water and on sand or gravel bars that lie between water and high water marks that are free of vegetation.

Open fires are prohibited, Cooking Supply  including campfires, charcoal fires, cooking fires and warming fires, except at designated locations. Portable cooking stoves using liquefied or bottled fuels are allowed.

Cooking Supply All motor vehicles must be equipped with one gallon of water or one operational 2 1/2-pound or larger fire extinguisher, one axe and one shovel, except when traveling on state and county roads. All-terrain vehicles and motorcycles must be equipped with one operational 2 1/2-pound or larger fire extinguisher, except when traveling on state and county roads.