Question:
hey, i’m proud of ya! jeff
– Hide quoted text — Show quoted text -> Hi everyone, > I thought I would post something not so flame enticing and possibly a > little funny. I’ve made it down to 5mg of pred, from 40 mg. The last > couple of months have been quite interesting. My hair has started to > grow back after losing 3/4 last spring. (My husband laughed himself > silly when "hairclub for men" stuff was coming in the mail for me!) > The only problem is that I now have what I call my "Cosmo Kramer" > hair. Most of it is only an inch long, coming in curly, while the rest > is whispy and chin length. The end result is a very funny "do" that > sticks staight up in the morning and looks pretty goofy. I’m still > wearing lots of hats. > My face is less puffy and I look strangers in the eye again. I even > flirted with a rather nice looking man in the bank lineup today. (My > husband also finds this amusing, since he’s the flirt in this house). > The pred withdrawal has me moving like an old woman. People ask me if > I’m injured when I get up from sitting and try to walk. I just tell > them that all the oil has settled in my feet and I need to move around > a bit to get things working again. It’s a pain I can live with to get > off the pred! (My gramma and I had a limping contest… kidding). > I’m starting to crave vegetables again, even raw ones! > 5mg to go… a month if all goes well. By then my hair should look > really crazy! > Health to all… > NinaW
Response:
That’s great, Nina. Mary
– Hide quoted text — Show quoted text -> Hi everyone, > I thought I would post something not so flame enticing and possibly a > little funny. I’ve made it down to 5mg of pred, from 40 mg. The last > couple of months have been quite interesting. My hair has started to > grow back after losing 3/4 last spring. (My husband laughed himself > silly when "hairclub for men" stuff was coming in the mail for me!) > The only problem is that I now have what I call my "Cosmo Kramer" > hair. Most of it is only an inch long, coming in curly, while the rest > is whispy and chin length. The end result is a very funny "do" that > sticks staight up in the morning and looks pretty goofy. I’m still > wearing lots of hats. > My face is less puffy and I look strangers in the eye again. I even > flirted with a rather nice looking man in the bank lineup today. (My > husband also finds this amusing, since he’s the flirt in this house). > The pred withdrawal has me moving like an old woman. People ask me if > I’m injured when I get up from sitting and try to walk. I just tell > them that all the oil has settled in my feet and I need to move around > a bit to get things working again. It’s a pain I can live with to get > off the pred! (My gramma and I had a limping contest… kidding). > I’m starting to crave vegetables again, even raw ones! > 5mg to go… a month if all goes well. By then my hair should look > really crazy! > Health to all… > NinaW
Response:
Way to go!!!! — "I never met a chocolate I didn’t like!" -Lisa-
– Hide quoted text — Show quoted text -> Hi everyone, > I thought I would post something not so flame enticing and possibly a > little funny. I’ve made it down to 5mg of pred, from 40 mg. The last > couple of months have been quite interesting. My hair has started to > grow back after losing 3/4 last spring. (My husband laughed himself > silly when "hairclub for men" stuff was coming in the mail for me!) > The only problem is that I now have what I call my "Cosmo Kramer" > hair. Most of it is only an inch long, coming in curly, while the rest > is whispy and chin length. The end result is a very funny "do" that > sticks staight up in the morning and looks pretty goofy. I’m still > wearing lots of hats. > My face is less puffy and I look strangers in the eye again. I even > flirted with a rather nice looking man in the bank lineup today. (My > husband also finds this amusing, since he’s the flirt in this house). > The pred withdrawal has me moving like an old woman. People ask me if > I’m injured when I get up from sitting and try to walk. I just tell > them that all the oil has settled in my feet and I need to move around > a bit to get things working again. It’s a pain I can live with to get > off the pred! (My gramma and I had a limping contest… kidding). > I’m starting to crave vegetables again, even raw ones! > 5mg to go… a month if all goes well. By then my hair should look > really crazy! > Health to all… > NinaW
Response:
Congrats on being almost off pred! It really is a love/hate drug, that’s for sure. Also can relate to the hair thing 
Christine CD
– Hide quoted text — Show quoted text -> Hi Nina! Glad to hear you are getting down off the pred. If it makes you > feel any better I had the hair thing going before my first surgery from > bleeding so much and not absorbing anything that I had complete sections > missing in my head. Kept it long until surgery and then got a "boy cut". I > don’t think my hair was a 1/2 in. long after I got out of surgery and had > them try to even things out for me when I was up to it a few months after > the surgery. It did grow back though like it was before, a little grayer > but healthier since my gi put me on B-complexes daily. Thanks for the > giggle. UM MOM Susan > Hi everyone, > I thought I would post something not so flame enticing and possibly a > little funny. I’ve made it down to 5mg of pred, from 40 mg. The last > couple of months have been quite interesting. My hair has started to > grow back after losing 3/4 last spring. (My husband laughed himself > silly when "hairclub for men" stuff was coming in the mail for me!) > The only problem is that I now have what I call my "Cosmo Kramer" > hair. Most of it is only an inch long, coming in curly, while the rest > is whispy and chin length. The end result is a very funny "do" that > sticks staight up in the morning and looks pretty goofy. I’m still > wearing lots of hats. > My face is less puffy and I look strangers in the eye again. I even > flirted with a rather nice looking man in the bank lineup today. (My > husband also finds this amusing, since he’s the flirt in this house). > The pred withdrawal has me moving like an old woman. People ask me if > I’m injured when I get up from sitting and try to walk. I just tell > them that all the oil has settled in my feet and I need to move around > a bit to get things working again. It’s a pain I can live with to get > off the pred! (My gramma and I had a limping contest… kidding). > I’m starting to crave vegetables again, even raw ones! > 5mg to go… a month if all goes well. By then my hair should look > really crazy! > Health to all… > NinaW
Response:
Hi everyone, I thought I would post something not so flame enticing and possibly a little funny. I’ve made it down to 5mg of pred, from 40 mg. The last couple of months have been quite interesting. My hair has started to grow back after losing 3/4 last spring. (My husband laughed himself silly when "hairclub for men" stuff was coming in the mail for me!) The only problem is that I now have what I call my "Cosmo Kramer" hair. Most of it is only an inch long, coming in curly, while the rest is whispy and chin length. The end result is a very funny "do" that sticks staight up in the morning and looks pretty goofy. I’m still wearing lots of hats. My face is less puffy and I look strangers in the eye again. I even flirted with a rather nice looking man in the bank lineup today. (My husband also finds this amusing, since he’s the flirt in this house). The pred withdrawal has me moving like an old woman. People ask me if I’m injured when I get up from sitting and try to walk. I just tell them that all the oil has settled in my feet and I need to move around a bit to get things working again. It’s a pain I can live with to get off the pred! (My gramma and I had a limping contest… kidding). I’m starting to crave vegetables again, even raw ones! 5mg to go… a month if all goes well. By then my hair should look really crazy! Health to all… NinaW
Response:
Question:
Hi Everyone, I received this press release from Celebrity and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The Caribbean’ Series MIAMI, Sept. 28 Celebrity Cruises and Bon Appetit magazine are bringing Caribbean spice to the high seas in 2005. For the second year, the two organizations will present the "Savor the Caribbean" series, pairing some of the nation’s hottest chefs with one of the industry’s highest-ranked ships, Celebrity’s Millennium, on a special series of seven-night cruises. This distinct culinary experience is a rare opportunity for guests to discover secrets from the kitchens of some of the top chefs with a noted Caribbean flair. The celebrated chefs include: Allen Susser, whose namesake restaurant "Chef Allen’s," has been hailed the best restaurant south of New York. Susser also was named Best Chef in the Southeast by the James Beard Foundation. Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has been astonishing palates for more than 20 years. Her restaurant was recently named "one of the best new restaurants in America" by Esquire magazine. Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." Haas, a constant in Miami’s dining scene for more than 15 years, has been involved with such venues as "China Grill Cafe," "Red Square" and "Baleen." Cindy Hutson, who has developed her own culinary style, "Cuisine of the Sun," featuring creative combinations of fish, fruit, vegetables and traditional tropical seasonings. Her delightful entrees can be found at her restaurant, "Ortanique on the Mile." Mark Militello, who has been credited for putting South Florida on the culinary map. Chef Militello has been serving up his distinctive cuisine since 1988 and now has four "Mark’s" restaurants in South Florida. Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best and freshest ingredients from Mediterranean, tropical, "Southern Comfort," Southwestern and Oriental market baskets, and then combining them with the local bounty of spices, fruits, vegetables and seafood. Jessica Harris, who is a culinary historian and author of eight acclaimed cookbooks, including her latest, "On the Side," coming out this fall. Onboard Millennium, guests can participate in demonstrations by the featured chef, daily culinary activities, Caribbean-themed deck parties and Bacardi rum tastings and lectures. They also will receive a keepsake recipe booklet from Bon Appetit. Additionally, guests can book shore excursions offering the rare opportunity to take cooking lessons capped with specially prepared meals made by some of the islands’ most famous chefs. In Nassau, guests will have the chance to work with Chef Elijah Bowe of the Graycliff Restaurant and learn how to prepare a typical Bahamian lunch of conch chowder, lobster salad and apple crumble. While in St. Thomas, guests can join a cooking class with Chef Brian Katz, named Best Chef in the Virgin Islands in 2004, at his 215-year-old plantation- turned-restaurant. There, guests will experience a tantalizing pairing of Caribbean rums and local fare. Shore excursions can be purchased online up to 10 days prior to sailing, as well as onboard, if space remains available. The "Savor the Caribbean" series will take place onboard Celebrity’s Millennium from February 6 through March 27, 2005. Departing from Ft. Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and Nassau, Bahamas. Celebrity Cruises is the industry’s highest-rated premium cruise brand with a taste of luxury. The cruise line has 10 ships in its fleet, which is the youngest of any major line. Celebrity sails in Alaska, Bermuda, California, the Caribbean, Europe, the Galapagos Islands, Hawaii, the Mexican Riviera, the Panama Canal and South America. For more information about Celebrity Cruises’ "Savor the Caribbean" itineraries, call your travel agent. Bon Appetit magazine, a Conde Nast publication, has served as America’s foremost food and entertaining magazine for over four decades. With nearly six million readers, it is the most widely read magazine of its kind in the world.
Response:
Now, this makes sense and fits into Celebrity’s style of cruising. Ben S. – Hide quoted text — Show quoted text – > Hi Everyone, > I received this press release from Celebrity and thought it would be > of interest. If you have missed any of my news’ postings, they are > available on my web site. > Best regards, > Ray > LIGHTHOUSE TRAVEL > 800-719-9917 or 805-566-3905 > http://www.lighthousetravel.com > Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The > Caribbean’ Series > MIAMI, Sept. 28 > Celebrity Cruises and Bon Appetit magazine are bringing Caribbean > spice to the high seas in 2005. For the second year, the two > organizations will present the "Savor the Caribbean" series, pairing > some of the nation’s hottest chefs with one of the industry’s > highest-ranked ships, Celebrity’s Millennium, on a special series of > seven-night cruises. > This distinct culinary experience is a rare opportunity for guests to > discover secrets from the kitchens of some of the top chefs with a > noted Caribbean flair. The celebrated chefs include: > Allen Susser, whose namesake restaurant "Chef Allen’s," has been > hailed the best restaurant south of New York. Susser also was named > Best Chef in the Southeast by the James Beard Foundation. > Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has > been astonishing palates for more than 20 years. Her restaurant was > recently named "one of the best new restaurants in America" by Esquire > magazine. > Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." > Haas, a constant in Miami’s dining scene for more than 15 years, has > been involved with such venues as "China Grill Cafe," "Red Square" and > "Baleen." > Cindy Hutson, who has developed her own culinary style, "Cuisine of > the Sun," featuring creative combinations of fish, fruit, vegetables > and traditional tropical seasonings. Her delightful entrees can be > found at her restaurant, "Ortanique on the Mile." > Mark Militello, who has been credited for putting South Florida on the > culinary map. Chef Militello has been serving up his distinctive > cuisine since 1988 and now has four "Mark’s" restaurants in South > Florida. > Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best > and freshest ingredients from Mediterranean, tropical, "Southern > Comfort," Southwestern and Oriental market baskets, and then combining > them with the local bounty of spices, fruits, vegetables and seafood. > Jessica Harris, who is a culinary historian and author of eight > acclaimed cookbooks, including her latest, "On the Side," coming out > this fall. > Onboard Millennium, guests can participate in demonstrations by the > featured chef, daily culinary activities, Caribbean-themed deck > parties and Bacardi rum tastings and lectures. They also will receive > a keepsake recipe booklet from Bon Appetit. > Additionally, guests can book shore excursions offering the rare > opportunity to take cooking lessons capped with specially prepared > meals made by some of the islands’ most famous chefs. In Nassau, > guests will have the chance to work with Chef Elijah Bowe of the > Graycliff Restaurant and learn how to prepare a typical Bahamian lunch > of conch chowder, lobster salad and apple crumble. > While in St. Thomas, guests can join a cooking class with Chef Brian > Katz, named Best Chef in the Virgin Islands in 2004, at his > 215-year-old plantation- turned-restaurant. There, guests will > experience a tantalizing pairing of Caribbean rums and local fare. > Shore excursions can be purchased online up to 10 days prior to > sailing, as well as onboard, if space remains available. > The "Savor the Caribbean" series will take place onboard Celebrity’s > Millennium from February 6 through March 27, 2005. Departing from Ft. > Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican > Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and > Nassau, Bahamas. > Celebrity Cruises is the industry’s highest-rated premium cruise brand > with a taste of luxury. The cruise line has 10 ships in its fleet, > which is the youngest of any major line. Celebrity sails in Alaska, > Bermuda, California, the Caribbean, Europe, the Galapagos Islands, > Hawaii, the Mexican Riviera, the Panama Canal and South America. For > more information about Celebrity Cruises’ "Savor the Caribbean" > itineraries, call your travel agent. > Bon Appetit magazine, a Conde Nast publication, has served as > America’s foremost food and entertaining magazine for over four > decades. With nearly six million readers, it is the most widely read > magazine of its kind in the world.
Response:
Hi Everyone, I received this press release from Celebrity and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The Caribbean’ Series MIAMI, Sept. 28 Celebrity Cruises and Bon Appetit magazine are bringing Caribbean spice to the high seas in 2005. For the second year, the two organizations will present the "Savor the Caribbean" series, pairing some of the nation’s hottest chefs with one of the industry’s highest-ranked ships, Celebrity’s Millennium, on a special series of seven-night cruises. This distinct culinary experience is a rare opportunity for guests to discover secrets from the kitchens of some of the top chefs with a noted Caribbean flair. The celebrated chefs include: Allen Susser, whose namesake restaurant "Chef Allen’s," has been hailed the best restaurant south of New York. Susser also was named Best Chef in the Southeast by the James Beard Foundation. Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has been astonishing palates for more than 20 years. Her restaurant was recently named "one of the best new restaurants in America" by Esquire magazine. Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." Haas, a constant in Miami’s dining scene for more than 15 years, has been involved with such venues as "China Grill Cafe," "Red Square" and "Baleen." Cindy Hutson, who has developed her own culinary style, "Cuisine of the Sun," featuring creative combinations of fish, fruit, vegetables and traditional tropical seasonings. Her delightful entrees can be found at her restaurant, "Ortanique on the Mile." Mark Militello, who has been credited for putting South Florida on the culinary map. Chef Militello has been serving up his distinctive cuisine since 1988 and now has four "Mark’s" restaurants in South Florida. Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best and freshest ingredients from Mediterranean, tropical, "Southern Comfort," Southwestern and Oriental market baskets, and then combining them with the local bounty of spices, fruits, vegetables and seafood. Jessica Harris, who is a culinary historian and author of eight acclaimed cookbooks, including her latest, "On the Side," coming out this fall. Onboard Millennium, guests can participate in demonstrations by the featured chef, daily culinary activities, Caribbean-themed deck parties and Bacardi rum tastings and lectures. They also will receive a keepsake recipe booklet from Bon Appetit. Additionally, guests can book shore excursions offering the rare opportunity to take cooking lessons capped with specially prepared meals made by some of the islands’ most famous chefs. In Nassau, guests will have the chance to work with Chef Elijah Bowe of the Graycliff Restaurant and learn how to prepare a typical Bahamian lunch of conch chowder, lobster salad and apple crumble. While in St. Thomas, guests can join a cooking class with Chef Brian Katz, named Best Chef in the Virgin Islands in 2004, at his 215-year-old plantation- turned-restaurant. There, guests will experience a tantalizing pairing of Caribbean rums and local fare. Shore excursions can be purchased online up to 10 days prior to sailing, as well as onboard, if space remains available. The "Savor the Caribbean" series will take place onboard Celebrity’s Millennium from February 6 through March 27, 2005. Departing from Ft. Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and Nassau, Bahamas. Celebrity Cruises is the industry’s highest-rated premium cruise brand with a taste of luxury. The cruise line has 10 ships in its fleet, which is the youngest of any major line. Celebrity sails in Alaska, Bermuda, California, the Caribbean, Europe, the Galapagos Islands, Hawaii, the Mexican Riviera, the Panama Canal and South America. For more information about Celebrity Cruises’ "Savor the Caribbean" itineraries, call your travel agent. Bon Appetit magazine, a Conde Nast publication, has served as America’s foremost food and entertaining magazine for over four decades. With nearly six million readers, it is the most widely read magazine of its kind in the world.
Response:
Now, this makes sense and fits into Celebrity’s style of cruising. Ben S. – Hide quoted text — Show quoted text – > Hi Everyone, > I received this press release from Celebrity and thought it would be > of interest. If you have missed any of my news’ postings, they are > available on my web site. > Best regards, > Ray > LIGHTHOUSE TRAVEL > 800-719-9917 or 805-566-3905 > http://www.lighthousetravel.com > Celebrity Cruises Offers Seven Nights Of Spice With ‘Savor The > Caribbean’ Series > MIAMI, Sept. 28 > Celebrity Cruises and Bon Appetit magazine are bringing Caribbean > spice to the high seas in 2005. For the second year, the two > organizations will present the "Savor the Caribbean" series, pairing > some of the nation’s hottest chefs with one of the industry’s > highest-ranked ships, Celebrity’s Millennium, on a special series of > seven-night cruises. > This distinct culinary experience is a rare opportunity for guests to > discover secrets from the kitchens of some of the top chefs with a > noted Caribbean flair. The celebrated chefs include: > Allen Susser, whose namesake restaurant "Chef Allen’s," has been > hailed the best restaurant south of New York. Susser also was named > Best Chef in the Southeast by the James Beard Foundation. > Carmen Gonzalez, owner and chef of "Carmen the Restaurant," who has > been astonishing palates for more than 20 years. Her restaurant was > recently named "one of the best new restaurants in America" by Esquire > magazine. > Robbin Haas, chef of Coral Gables, Florida’s newest hotspot, "Chispa." > Haas, a constant in Miami’s dining scene for more than 15 years, has > been involved with such venues as "China Grill Cafe," "Red Square" and > "Baleen." > Cindy Hutson, who has developed her own culinary style, "Cuisine of > the Sun," featuring creative combinations of fish, fruit, vegetables > and traditional tropical seasonings. Her delightful entrees can be > found at her restaurant, "Ortanique on the Mile." > Mark Militello, who has been credited for putting South Florida on the > culinary map. Chef Militello has been serving up his distinctive > cuisine since 1988 and now has four "Mark’s" restaurants in South > Florida. > Oliver Saucy, chef of "Cafe Maxx," who is known for selecting the best > and freshest ingredients from Mediterranean, tropical, "Southern > Comfort," Southwestern and Oriental market baskets, and then combining > them with the local bounty of spices, fruits, vegetables and seafood. > Jessica Harris, who is a culinary historian and author of eight > acclaimed cookbooks, including her latest, "On the Side," coming out > this fall. > Onboard Millennium, guests can participate in demonstrations by the > featured chef, daily culinary activities, Caribbean-themed deck > parties and Bacardi rum tastings and lectures. They also will receive > a keepsake recipe booklet from Bon Appetit. > Additionally, guests can book shore excursions offering the rare > opportunity to take cooking lessons capped with specially prepared > meals made by some of the islands’ most famous chefs. In Nassau, > guests will have the chance to work with Chef Elijah Bowe of the > Graycliff Restaurant and learn how to prepare a typical Bahamian lunch > of conch chowder, lobster salad and apple crumble. > While in St. Thomas, guests can join a cooking class with Chef Brian > Katz, named Best Chef in the Virgin Islands in 2004, at his > 215-year-old plantation- turned-restaurant. There, guests will > experience a tantalizing pairing of Caribbean rums and local fare. > Shore excursions can be purchased online up to 10 days prior to > sailing, as well as onboard, if space remains available. > The "Savor the Caribbean" series will take place onboard Celebrity’s > Millennium from February 6 through March 27, 2005. Departing from Ft. > Lauderdale on Sundays, the ship will call on Casa de Campo, Dominican > Republic; San Juan, Puerto Rico; Charlotte Amalie, St. Thomas and > Nassau, Bahamas. > Celebrity Cruises is the industry’s highest-rated premium cruise brand > with a taste of luxury. The cruise line has 10 ships in its fleet, > which is the youngest of any major line. Celebrity sails in Alaska, > Bermuda, California, the Caribbean, Europe, the Galapagos Islands, > Hawaii, the Mexican Riviera, the Panama Canal and South America. For > more information about Celebrity Cruises’ "Savor the Caribbean" > itineraries, call your travel agent. > Bon Appetit magazine, a Conde Nast publication, has served as > America’s foremost food and entertaining magazine for over four > decades. With nearly six million readers, it is the most widely read > magazine of its kind in the world.
Response:
Question:
do you take a diuretic? jeff
– Hide quoted text — Show quoted text -> So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
No — I would think someone with IBD would NOT take one. Rebecca – Hide quoted text — Show quoted text -> do you take a diuretic? > jeff > So my bloodwork came back and my potassium level was low. Is there > anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
- Hide quoted text — Show quoted text ->No — I would think someone with IBD would NOT take one. >Rebecca > do you take a diuretic? > jeff > > So my bloodwork came back and my potassium level was low. Is there > anything > > specific in IBD that causes this, or it just me? > > Thanks, > > Rebecca > > Going out and shopping for banana as we speak
I thought kiwis were high in potassium also in case you want a change…If you had high blood pressure you might be on diuretics…I know Darin takes a combo vitamin of potassium , magnesium and calcium because of his diaherra. Linda
Response:
ROFL! Do you add some corn flakes to that mixture? LOL! mgbio – Hide quoted text — Show quoted text – > NEVER LIKE A MONKEY!! I prefer mine cut up and soaking in milk (soy milk). > Yum yum. . . > Rebecca >Hi Rebecca, >Well, the lovely part of CD is its ability to cause absorption issues of > nutrients, so, it _could_ be the CD or it could just be that your potassium > is just low right now. My Grandmother had low potassium and always ate a > banana a day. I, on the other hand, need no such encouragement to enjoy my > banana treats, hehehe. >Now, the big questions, how do you eat yours? I love to eat mine like a > monkey but my Mom discouraged it, LOL! >:) mgbio >>So my bloodwork came back and my potassium level was low. Is there > anything >>specific in IBD that causes this, or it just me? >>Thanks, >>Rebecca >> Going out and shopping for banana as we speak
Response:
No — icky — I don’t like corn flakes. . . .
– Hide quoted text — Show quoted text -> ROFL! Do you add some corn flakes to that mixture? LOL! > mgbio > NEVER LIKE A MONKEY!! I prefer mine cut up and soaking in milk (soy milk). > Yum yum. . . > Rebecca >>Hi Rebecca, >>Well, the lovely part of CD is its ability to cause absorption issues of > nutrients, so, it _could_ be the CD or it could just be that your potassium > is just low right now. My Grandmother had low potassium and always ate a > banana a day. I, on the other hand, need no such encouragement to enjoy my > banana treats, hehehe. >>Now, the big questions, how do you eat yours? I love to eat mine like a > monkey but my Mom discouraged it, LOL! >>:) mgbio >>>So my bloodwork came back and my potassium level was low. Is there > anything >>>specific in IBD that causes this, or it just me? >>>Thanks, >>>Rebecca >>> Going out and shopping for banana as we speak
Response:
ROFL, ok, ok, then how about Raisin Bran? Those are the two cereals I was allowed to eat growing up, i.e. no high sugar content <G>. I snuck Apple Jacks at camp, but, you know, they were too sweet, LOL! mgbio – Hide quoted text — Show quoted text – > No — icky — I don’t like corn flakes. . . . >ROFL! Do you add some corn flakes to that mixture? LOL! >:) mgbio >>NEVER LIKE A MONKEY!! I prefer mine cut up and soaking in milk (soy > milk). >>Yum yum. . . >>Rebecca >>>Hi Rebecca, >>>Well, the lovely part of CD is its ability to cause absorption issues of >>nutrients, so, it _could_ be the CD or it could just be that your > potassium >>is just low right now. My Grandmother had low potassium and always ate > a >>banana a day. I, on the other hand, need no such encouragement to enjoy > my >>banana treats, hehehe. >>>Now, the big questions, how do you eat yours? I love to eat mine like a >>monkey but my Mom discouraged it, LOL! >>>:) mgbio >>>>So my bloodwork came back and my potassium level was low. Is there >>anything >>>>specific in IBD that causes this, or it just me? >>>>Thanks, >>>>Rebecca >>>> Going out and shopping for banana as we speak
Response:
[Rebecca ] > Thanks for the informative post (as usual). I’m very excited to know that my > inability to think clearly (space brain) may be attributed to my potassium > level, and NOT the fact that I am blonde (which is what I always figured was > the cause).
One thing I’ve found in a quarter century with Crohn’s is that the best asset for good mental and physical health is a good sense of humour! > I appreciate the information. Hope you are doing well.
You’re very welcome: I hope that it helps you to get back to health quickly. Kind regards, and I am doing well right now, thanks. Alan.
Response:
Yup, that’s the only way I’ll eat them. I don’t like them green OR over ripe. I’ve heard the same thing. Thanks! Rebecca
– Hide quoted text — Show quoted text -> Going out and shopping for banana as we speak > Be sure they are ripe but not over ripe bananas, and not the green ones. At > least, that is what I have heard.
Response:
Hi Alan! Thanks for the informative post (as usual). I’m very excited to know that my inability to think clearly (space brain) may be attributed to my potassium level, and NOT the fact that I am blonde (which is what I always figured was the cause). I appreciate the information. Hope you are doing well. Rebecca
– Hide quoted text — Show quoted text -> [Rebecca ] > So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak > Diarrhea causes loss of potassium, so it is important to try and > reduce frequency of bowel habits when addressing shortage of > potassium. Do this by avoiding things that accelerate bowel activity, > i.e. gas generating foods, caffeine, smoking, drinking sugar-laden > sodas, etc, etc. > It’s important to address potassium deficiency quickly, since > inability to absorb water can rapidly lead to dehydration and a range > of (potentially serious ) complications. An important symptom of > potassium deficiency is an inability to think clearly (since sodium > and potassium regulate neuronal communication in the brain, among many > other things). Examples of consequent problems include finding > yourself having to read the same paragraph/sentence twice. Examples of > consequent problems include finding yourself having to read the same > paragraph/sentence twice. > If reducing frequency of bowel habit proves to be difficult to > achieve, then oral rehydration salts are a quick and effective > solution to the problem. They are generally cheap, i.e. approx 50 cent > per sachet, address the problem rapidly and effectively, and can be > taken even when one feels like not eating. Ask your pharmacist about > rehydration salts. > Another pharmaceutical way to address the problem is with tablets such > as Slow-K, a hard tablet which slowly releases potassium as it passes > through your guts. One can also get potassium solutions, such > "Kay-Cee-L" syrup. These are often available without prescription, > although pharmacists will interrogate intensively to ensure that you > can be trusted with them. Excessive potassium levels can be extremely > dangerous, i.e. fatal. So the pahrmacist will want proof that you’re > not going to go home and do something stupid like drink half a litre > of the stuff, and give yourself an instanteous fatal heart attack. > Non-pharmaceutical rehydration/isotonic/sports drinks are also a good > solution. In the USA, I believe that Gatorade is a popular choice. > Over here, lucozade sport is a good choice, although ridiculously > expensive for what it provides. One can also make one’s own > rehydration drinks, using simple ingredients, for a fraction of the > cost. > http://www.medicdirectsport.com/sportsnutrition/default.asp?step=4&pi… > On the food side, I find that bananas are very hard for me to digest, > unless they are cooked. I usually do so by mashing a banana thoroughly > (with a fork) and then mixing it with some oatmeal/porridge and giving > it a minute or two in the microwave. > Cooking unfolds the soluble fibre in the banana, and thus increases > the intestinal cleansing benefit of the fruit. Research has shown that > the bananas close relative, the plaintain, has even more such soluble > fibre, although it must be cooked before eating: plaintains are > indigestible when raw. > Cooked bananas and oatmeal/porridge is one of my fallback meals: I can > eat it no matter what medical state I’m in: although it’s a little > bland, it’s nutritious and nevers upsets my guts. A little honey makes > it tastier, and a little nutmeg (which also has anti-inflammatory > properties) helps spice it up a little. I have had times where I have > gone up to a week eating nothing but banana and porridge (such as the > time I had to live on it for a week after a nasty reaction to an upper > GI-series, i.e. a barium meal. I’ll *never* submit to barium > examination again!). > Bananas are not necessarily the best food for obtaining potassium, > particularly if your guts are sensitive. There are plenty of other > potassium containing foods: I find that by including small amounts of > lots of such foods in my diet, I generally don’t have > electrolyte/hydration problems. For example, I mix raisins (and > turmeric) into tuna for sandwiches, I drink soya milk instead of dairy > (I’m also occasionally lactose-intolerant), I drink (decaf) instant > coffee, etc, etc. > Here are several online lists of potassium containing foods. > http://www.weightlossforall.com/potassium-rich-food.htm > http://www.headachepainfree.com/potassiumrichfoods.htm > http://www.dietitian.com/potassiu.html > http://www.kidneywise.com/community/lifestyle/food/diet/potassium.asp > The latter page is particularly useful, since it relates to how to > *lower* your potassium levels (for kidney dialysis), and thus shows > all the things we IBD’ers should *not* do, such as > 1. overcooking vegetables, particularly by boiling > 2. eating preserved/tinned vs. fresh fruit/vegetables > 3. preferring pasta to potatoes > 4. avoiding cakes, biscuits and desserts (Hey, a man’s gotta live, not > just survive 
> 5. Etc, etc. > Be well. > Alan. > CD, class of ‘79.
Response:
Hi John!! Thanks for the post. I’ll talk with the doc about potassium tabs if the level continues to be low next month. I didn’t even know such things existed. Hope you are feeling well. Rebecca
– Hide quoted text — Show quoted text -> I take 2 potassium tabs (slow K) twice a day. In my case it’s because of my > ileostomy and loss of fluid. > John H(I) > So my bloodwork came back and my potassium level was low. Is there > anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
Hi Annie: I can’t drink orange juice either — way too acidic for me too. I’m going to stick with the bananas for a while and see if they help. Are you home yet?? Rebecca
– Hide quoted text — Show quoted text -> So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak > rebecca > i had that problem seriously once..i had been bleeding..slightly for a > week about..and one morning i got up and almost fainted…and we went > to the er..and it was low potassium…it could be from bleeding or > D…cos D will dehydrate you quickly…yes..i keep bananas in the > house..orange juice is good for that too but personally it’s too > acidic for me when i am not feeling well..and bananas are good for D > anyway…good luck > annie
Response:
Yes, I’ve had a few IV’s in the past and boy, they really make a person feel better!! I guess we will monitor my levels (along with everything else) and see what the doc suggests if they are still low in a month. I haven’t had any worse D in the last month than usual, so I’m wondering if it is something else. Thanks for the input! Rebecca I have had an electrolyte imbalance (which includes potassium) after a good case of the runs. Often when we have the big D, it is mostly liquid and this can throw off your electrolytes. This generally results in an IV containing the proper balance of potassium and other salts to bring things back into balance.. Paul
So my bloodwork came back and my potassium level was low. Is there anything specific in IBD that causes this, or it just me? Thanks, Rebecca Dear Rebecca: Hey there, Lady. How is every little thing? How have you been generally? I pray this post finds everything well in your life. Now, to the question at hand. Very recently, I found out that I keep having a very low potassium level even though I take Potassium pills twice a day,every day. It seems that the level of potassium in your blood is directly related to the amount of diarrhea you may be having, how much you urinate and just generally how much of your regular bodily fluids you are loosing each day. Some days it may be normal, due to either little or no exertion and other days it may be quite low, depending on what you have been up to that day and just how many (and much ) daily "output" you may have. So, the short of it is, YES, Esmerelda, there is a direct connection between your disease and your potassium levels. Please take care of yourself. You have become a dear friend to me and many others and you deserve so much in this life that none of us are in a position to give you. I know God has a special place for you and others like you who have been through hell and deserve a long respite at the end of the road. God bless you, Rebecca, I know that you are a blessing you are and have been to others. Be well. Love, Margie CD Class of 67 UC Class of 96
Response:
Hi Margie! Thanks for the lovely words of encouragement! I don’t spend as much time on the ng as I used to, but please know that you are all still very dear to me. I’m doing pretty well. I have been on Methotrexate for the last few months and it seems to be helping. It took me a little while before it worked, however. Things here are busy, busy. My girls are now 13 and 16 so I’m pretty much on a "hormone rollercoaster" everyday (my poor hubby). Anyone who has had/has teenage girls will know what I am talking about!! But they are great and lots of fun. How are you??? Rebecca
– Hide quoted text — Show quoted text ->So my bloodwork came back and my potassium level was low. Is there anything >specific in IBD that causes this, or it just me? >Thanks, >Rebecca > Dear Rebecca: > Hey there, Lady. How is every little thing? How have you been generally? I > pray this post finds everything well in your life. Now, to the question at > hand. Very recently, I found out that I keep having a very low potassium level > even though I take Potassium pills twice a day,every day. It seems that the > level of potassium in your blood is directly related to the amount of diarrhea > you may be having, how much you urinate and just generally how much of your > regular bodily fluids you are loosing each day. Some days it may be normal, > due to either little or no exertion and other days it may be quite low, > depending on what you have been up to that day and just how many (and much ) > daily "output" you may have. So, the short of it is, YES, Esmerelda, there is > a direct connection between your disease and your potassium levels. Please > take care of yourself. You have become a dear friend to me and many others and > you deserve so much in this life that none of us are in a position to give you. > I know God has a special place for you and others like you who have been > through hell and deserve a long respite at the end of the road. God bless you, > Rebecca, I know that you are a blessing you are and have been to others. Be > well. > Love, > Margie > CD Class of 67 > UC Class of 96
Response:
Tomatoes and me don’t mix, but thanks for the suggestion anyhow. My doc sent along a list of potassium rich foods for me. Rebecca
– Hide quoted text — Show quoted text -> By the way, Rebecca, tomatos are another great source of Potassium. I am sure > there are others but it is just early in the morning to force my brain to start > working, okay? As and/or if I think of them, I will let you know. > Byeeeeeeeeeeeee! > Margie > CD Class of 67 > UC Class of 96
Response:
NEVER LIKE A MONKEY!! I prefer mine cut up and soaking in milk (soy milk). Yum yum. . . Rebecca
> Hi Rebecca, > Well, the lovely part of CD is its ability to cause absorption issues of
nutrients, so, it _could_ be the CD or it could just be that your potassium is just low right now. My Grandmother had low potassium and always ate a banana a day. I, on the other hand, need no such encouragement to enjoy my banana treats, hehehe. > Now, the big questions, how do you eat yours? I love to eat mine like a
monkey but my Mom discouraged it, LOL! – Hide quoted text — Show quoted text -> mgbio > So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
> So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
rebecca i had that problem seriously once..i had been bleeding..slightly for a week about..and one morning i got up and almost fainted…and we went to the er..and it was low potassium…it could be from bleeding or D…cos D will dehydrate you quickly…yes..i keep bananas in the house..orange juice is good for that too but personally it’s too acidic for me when i am not feeling well..and bananas are good for D anyway…good luck annie
Response:
I take 2 potassium tabs (slow K) twice a day. In my case it’s because of my ileostomy and loss of fluid. John H(I)
– Hide quoted text — Show quoted text -> So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
> Going out and shopping for banana as we speak
Be sure they are ripe but not over ripe bananas, and not the green ones. At least, that is what I have heard.
Response:
[Rebecca ] > So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Diarrhea causes loss of potassium, so it is important to try and reduce frequency of bowel habits when addressing shortage of potassium. Do this by avoiding things that accelerate bowel activity, i.e. gas generating foods, caffeine, smoking, drinking sugar-laden sodas, etc, etc. It’s important to address potassium deficiency quickly, since inability to absorb water can rapidly lead to dehydration and a range of (potentially serious ) complications. An important symptom of potassium deficiency is an inability to think clearly (since sodium and potassium regulate neuronal communication in the brain, among many other things). Examples of consequent problems include finding yourself having to read the same paragraph/sentence twice. Examples of consequent problems include finding yourself having to read the same paragraph/sentence twice. If reducing frequency of bowel habit proves to be difficult to achieve, then oral rehydration salts are a quick and effective solution to the problem. They are generally cheap, i.e. approx 50 cent per sachet, address the problem rapidly and effectively, and can be taken even when one feels like not eating. Ask your pharmacist about rehydration salts. Another pharmaceutical way to address the problem is with tablets such as Slow-K, a hard tablet which slowly releases potassium as it passes through your guts. One can also get potassium solutions, such "Kay-Cee-L" syrup. These are often available without prescription, although pharmacists will interrogate intensively to ensure that you can be trusted with them. Excessive potassium levels can be extremely dangerous, i.e. fatal. So the pahrmacist will want proof that you’re not going to go home and do something stupid like drink half a litre of the stuff, and give yourself an instanteous fatal heart attack. Non-pharmaceutical rehydration/isotonic/sports drinks are also a good solution. In the USA, I believe that Gatorade is a popular choice. Over here, lucozade sport is a good choice, although ridiculously expensive for what it provides. One can also make one’s own rehydration drinks, using simple ingredients, for a fraction of the cost. http://www.medicdirectsport.com/sportsnutrition/default.asp?step=4&pi… On the food side, I find that bananas are very hard for me to digest, unless they are cooked. I usually do so by mashing a banana thoroughly (with a fork) and then mixing it with some oatmeal/porridge and giving it a minute or two in the microwave. Cooking unfolds the soluble fibre in the banana, and thus increases the intestinal cleansing benefit of the fruit. Research has shown that the bananas close relative, the plaintain, has even more such soluble fibre, although it must be cooked before eating: plaintains are indigestible when raw. Cooked bananas and oatmeal/porridge is one of my fallback meals: I can eat it no matter what medical state I’m in: although it’s a little bland, it’s nutritious and nevers upsets my guts. A little honey makes it tastier, and a little nutmeg (which also has anti-inflammatory properties) helps spice it up a little. I have had times where I have gone up to a week eating nothing but banana and porridge (such as the time I had to live on it for a week after a nasty reaction to an upper GI-series, i.e. a barium meal. I’ll *never* submit to barium examination again!). Bananas are not necessarily the best food for obtaining potassium, particularly if your guts are sensitive. There are plenty of other potassium containing foods: I find that by including small amounts of lots of such foods in my diet, I generally don’t have electrolyte/hydration problems. For example, I mix raisins (and turmeric) into tuna for sandwiches, I drink soya milk instead of dairy (I’m also occasionally lactose-intolerant), I drink (decaf) instant coffee, etc, etc. Here are several online lists of potassium containing foods. http://www.weightlossforall.com/potassium-rich-food.htm http://www.headachepainfree.com/potassiumrichfoods.htm http://www.dietitian.com/potassiu.html http://www.kidneywise.com/community/lifestyle/food/diet/potassium.asp The latter page is particularly useful, since it relates to how to *lower* your potassium levels (for kidney dialysis), and thus shows all the things we IBD’ers should *not* do, such as 1. overcooking vegetables, particularly by boiling 2. eating preserved/tinned vs. fresh fruit/vegetables 3. preferring pasta to potatoes 4. avoiding cakes, biscuits and desserts (Hey, a man’s gotta live, not just survive 5. Etc, etc. Be well. Alan. CD, class of ‘79.
Response:
By the way, Rebecca, tomatos are another great source of Potassium. I am sure there are others but it is just early in the morning to force my brain to start working, okay? As and/or if I think of them, I will let you know. Byeeeeeeeeeeeee! Margie CD Class of 67 UC Class of 96
Response:
I have had an electrolyte imbalance (which includes potassium) after a good case of the runs. Often when we have the big D, it is mostly liquid and this can throw off your electrolytes. This generally results in an IV containing the proper balance of potassium and other salts to bring things back into balance.. Paul – Hide quoted text — Show quoted text ->So my bloodwork came back and my potassium level was low. Is there anything >specific in IBD that causes this, or it just me? >Thanks, >Rebecca >Dear Rebecca: > Hey there, Lady. How is every little thing? How have you been generally? I >pray this post finds everything well in your life. Now, to the question at >hand. Very recently, I found out that I keep having a very low potassium level >even though I take Potassium pills twice a day,every day. It seems that the >level of potassium in your blood is directly related to the amount of diarrhea >you may be having, how much you urinate and just generally how much of your >regular bodily fluids you are loosing each day. Some days it may be normal, >due to either little or no exertion and other days it may be quite low, >depending on what you have been up to that day and just how many (and much ) >daily "output" you may have. So, the short of it is, YES, Esmerelda, there is >a direct connection between your disease and your potassium levels. Please >take care of yourself. You have become a dear friend to me and many others and >you deserve so much in this life that none of us are in a position to give you. > I know God has a special place for you and others like you who have been >through hell and deserve a long respite at the end of the road. God bless you, >Rebecca, I know that you are a blessing you are and have been to others. Be >well. >Love, > Margie >CD Class of 67 >UC Class of 96
Response:
>So my bloodwork came back and my potassium level was low. Is there anything >specific in IBD that causes this, or it just me? >Thanks, >Rebecca
Dear Rebecca: Hey there, Lady. How is every little thing? How have you been generally? I pray this post finds everything well in your life. Now, to the question at hand. Very recently, I found out that I keep having a very low potassium level even though I take Potassium pills twice a day,every day. It seems that the level of potassium in your blood is directly related to the amount of diarrhea you may be having, how much you urinate and just generally how much of your regular bodily fluids you are loosing each day. Some days it may be normal, due to either little or no exertion and other days it may be quite low, depending on what you have been up to that day and just how many (and much ) daily "output" you may have. So, the short of it is, YES, Esmerelda, there is a direct connection between your disease and your potassium levels. Please take care of yourself. You have become a dear friend to me and many others and you deserve so much in this life that none of us are in a position to give you. I know God has a special place for you and others like you who have been through hell and deserve a long respite at the end of the road. God bless you, Rebecca, I know that you are a blessing you are and have been to others. Be well. Love, Margie CD Class of 67 UC Class of 96
Response:
Hi Rebecca, Well, the lovely part of CD is its ability to cause absorption issues of nutrients, so, it _could_ be the CD or it could just be that your potassium is just low right now. My Grandmother had low potassium and always ate a banana a day. I, on the other hand, need no such encouragement to enjoy my banana treats, hehehe. Now, the big questions, how do you eat yours? I love to eat mine like a monkey but my Mom discouraged it, LOL! mgbio – Hide quoted text — Show quoted text – > So my bloodwork came back and my potassium level was low. Is there anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
I’ve had low potassium before, once from a bad fever/infection when I was in the hospital but most of the time its been assocociated with diarrhea and/or vomitting and not enough fluid intake during it. UM MOM Susan
– Hide quoted text — Show quoted text -> So my bloodwork came back and my potassium level was low. Is there > anything > specific in IBD that causes this, or it just me? > Thanks, > Rebecca > Going out and shopping for banana as we speak
Response:
So my bloodwork came back and my potassium level was low. Is there anything specific in IBD that causes this, or it just me? Thanks, Rebecca Going out and shopping for banana as we speak
Response:
Question:
>Actually, Celebrity provides cotton terry cloth towels in public restaurants. >I guess someone forgot to do their homework. They also provide chilled towels >when reboarding from hot Caribbean ports.
I think he was talking about Carnival. Mason Barge "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." — Abraham Lincoln
Response:
LOL Sorry. I meant cotton terry cloth towels in public restrooms.
Response:
> And this points to something that is a concern for people on my "track". > I find it sort of disturbing that while many are quick to give the > business point of view, that the companies have to be responsible to > their stakeholders, not many are coming out with the sociological point > of view, what happened to that discipline being represented? Most of us > are consumers, not businesspeople or stakeholders and I don’t think the > business POV has to be so dominant. And nobody should feel that giving a > sociological point of view is illegitimate, impractical, or any other > such negative.
There’s something I need to add. Sociology and Marketing overlap at points in study. I go to en.wikipedia.org for comprehensive defitions with multiple sublinks under the umbrella of many subjects. One can find "behavioral finance" under Sociology or get there through Marketing links. As I’ve been saying the difference in what’s gleaned from the same subject matter is under which umbrella one reaches definitions and the perspective and main reasons for getting there. Ben S.
Response:
Actually, Celebrity provides cotton terry cloth towels in public restaurants. I guess someone forgot to do their homework. They also provide chilled towels when reboarding from hot Caribbean ports.
Response:
> Actually, Celebrity provides cotton terry cloth towels in public restaurants. > I guess someone forgot to do their homework. They also provide chilled towels > when reboarding from hot Caribbean ports.
What are you replying to? Since you don’t provide any context I can’t figure out who you are guessing did not do their homework. — Charles
Response:
Howie, thanks for your quick summary of several lines. And your comment about Carnival: >Finally, the lack of any towels (they used to provide paper >towels) in public restrooms is very annoying.
So that means those disgusting wind blowing machines? Reminds me of the gym or the public library. Ugh.
Response:
- Hide quoted text — Show quoted text -> For those that have cruised a fair amount of lines and 5 years or > more, what lines would you say are most improved *overall* now, vs. a > time ago and what lines have slipped. Please state areas of > improvement and/or slippage: food, service, variety of entertainment, > quality of amenities, ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome. > Ben S.
Great response, Howie. > Cruised many times on Celebrity, Princess, HAL, Carnival, and RCCL over > the past five years. > IMO, among the five lines above, Carnival is the most improved overall – > particularly in the culinary area, where I strongly feel it now exceeds > any of these others. I think there has been some slippage in bar > service with the elimination of Jamaican bartenders. I’ve also noticed > a decline in the overall quality of musical talent (although there have > been exceptions). Perhaps strict drug testing has been responsible for > this . Finally, the lack of any towels (they used to provide paper > towels) in public restrooms is very annoying. > All of the other lines have gone downhill in my opinion.
That’s the impression I get. While you and Eileen are very flexible cruisers some of those that favor the "premium" lines, such as Ernie R. and Babette, are very impressed with Carnival’s Spirit class and the other new Carnival class ship’s product delivery in key aspects, including service and cuisine that includes buffet, dining and specialty cuisine. > The food on Celebrity has steadily declined. > The food on RCCL has steadily declined, though maintenance may have > actually improved. > Food has declined on Princess and entertainment, which used to be a > major strength of this cruise line (often having known talent, e.g., > Nell Carter) has definitely declined. > On HAL, I have seen a decline in both food and service.
And this points to something that is a concern for people on my "track". I find it sort of disturbing that while many are quick to give the business point of view, that the companies have to be responsible to their stakeholders, not many are coming out with the sociological point of view, what happened to that discipline being represented? Most of us are consumers, not businesspeople or stakeholders and I don’t think the business POV has to be so dominant. And nobody should feel that giving a sociological point of view is illegitimate, impractical, or any other such negative. Here’s some of the major points. Does popularity breed "run of the millness" and spread? And, how does that impact the overall quality of what is offered to consumers and their "choice pool". Then, do run-of-the-mill products through popularity improve? Does the homogeneity and blurring of somewhat higher-rung products and mainstream product trickle into a higher blurred standard for the mainstream? What’s preserved of an older and higher standard and how? Do people seeking a higher or distinctive standard have enough outlets if one spreading model has undue influence on what’s available in a particular price range? And, where do you go from there, what’s the course? I also think we need to examine how we get to places before we get to them and wonder why we let them get where they are. Ben S. – Hide quoted text — Show quoted text -> Howie
Response:
Mason. Did NCL get rid of the Jean Ann Ryan dancers? They were be best dance troup I’ve seen on any line.
Response:
> For those that have cruised a fair amount of lines and 5 years or more, > what lines would you say are most improved *overall* now, vs. a time ago > and what lines have slipped. Please state areas of improvement and/or > slippage: food, service, variety of entertainment, quality of amenities, > ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome. > Ben S.
Cruised many times on Celebrity, Princess, HAL, Carnival, and RCCL over the past five years. IMO, among the five lines above, Carnival is the most improved overall – particularly in the culinary area, where I strongly feel it now exceeds any of these others. I think there has been some slippage in bar service with the elimination of Jamaican bartenders. I’ve also noticed a decline in the overall quality of musical talent (although there have been exceptions). Perhaps strict drug testing has been responsible for this . Finally, the lack of any towels (they used to provide paper towels) in public restrooms is very annoying. All of the other lines have gone downhill in my opinion. The food on Celebrity has steadily declined. The food on RCCL has steadily declined, though maintenance may have actually improved. Food has declined on Princess and entertainment, which used to be a major strength of this cruise line (often having known talent, e.g., Nell Carter) has definitely declined. On HAL, I have seen a decline in both food and service. Howie
Response:
Celebrity: Food has definitely slipped, and I liked the older ships better, too, although the Millie class is okay. Service and cleanliness still A+ for the price. HAL: Food and service have held up. Really have slipped on the upkeep of their ships and are currently destroying the famous HAL ambiance by taking away little freebies, the old Mariner society benefits, the laid-back tipping system, implementing new predatory liquor policies, gradually removing the Indonesian and Dutch cultural elements, etc. Rapidly becoming Carnival with antiques IMO. I’m very disappointed with HAL right now and it has lost me as a "core customer". NCL: Quality of entertainment has gone down (from outstanding to average plus), which was for me the only reason to choose them. Mason Barge "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." — Abraham Lincoln
Response:
7 of my 12 cruises have been on HAL ships, and I’d have to say the embarkation procedure is the most improved on HAL. Candy <– awaiting my 3rd Zuidy embarkation – Hide quoted text — Show quoted text – > For those that have cruised a fair amount of lines and 5 years or more, > what lines would you say are most improved *overall* now, vs. a time ago > and what lines have slipped. Please state areas of improvement and/or > slippage: food, service, variety of entertainment, quality of amenities, > ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome. > Ben S.
Response:
- Hide quoted text — Show quoted text ->For those that have cruised a fair amount of lines and 5 years or more, >what lines would you say are most improved *overall* now, vs. a time ago >and what lines have slipped. Please state areas of improvement and/or >slippage: food, service, variety of entertainment, quality of amenities, >ship maintenance, training of crew. >I have a feeling that Carnival may be most improved overall. I’m >interested in how HAL, Celebrity, Cunard, and Princess rates in >cruisers’ assessments. Assessment of any line is welcome. > The concept of "overall" is difficult. > On our last Viking Cruise, last December on Navigator, the buffet food for > both breakfast and lunch was every bit as good as just about every cruise > we’ve been on. The dining room food may have been the worst ever – maybe > even worse than Destiny. > I would give the buffet for breakfast and lunch a solid A. > I would give the dining room for dinner a solid D-. > Same sailing. > Even the evening buffet was better than the dining room. The prociutto > (sliced paper thin and very tender) and melon in the buffet was fantastic > one night (I went for a 6:30 snack since we had late seating). Later that > evening in the dining room, the prociutto (thick sliced and tough as shoe > leather) and melon were terrible. > What’s that come out to overall?
True inconsistency. I think inconsistency can bring down an overall assessment. It’s a tough challenge, Tom. There’s also the cost consideration, factoring in inflation and relative costs of the cruising, then and now. In general, amenities are up on ships with the newer ships, availability of balcony cabins, amenities in terms of spas and gyms. Passenger space ratio is up on newer ships. So you have to look at subjective things like service points like knowledge of crew, personal attention, timeliness. I think the nickel-and-diming thing is a frequently mentioned negative. Another negative seems to be quality of dining cuisine and things offered in Princess, HAL, Celebrity and to some degree RCI. Too many passengers on larger ships than desired is mentioned, but less frequently. With Celebrity the food doesn’t get the overall praise it used to get and many have noticed cutbacks in variety, vegetables, presentation, sauces offered, fresh peppers, hearts of palm, etc. Overall Celebrity seems a fine value, but standards of service attention and food quality and creativity have dropped. Some also think maintenance of the Horizon ships have dropped. I think how much weight people put on various cruise aspects will determine how they feel overall. Similar things with HAL, noticeable cutbacks and more obvious onboard revenue promotion. Maintenance also has been mentioned as not up to the level of the past. Vista ships took away free java bar and some services offered in previous classes. Problems with ship management and service are frequently mentioned with Vista ships. Princess seems to have dropped a rung from premium to mainstream (though these classifications are getting harder to justify). Seems product is inconsistent. I don’t know this product. Carnival, however, is getting high grades for its food. I know you disagree but I read review after review and look at comments in 4 internet boards and improved food is frequently mentioned. Also, service seems up, entertainment has always been high, new ships have good amenities even if I don’t like their interior asthetics. The party till you puke reputation is going away quickly and many put them on par with RCI with food as good as and often better than HAL and Celebrity. Ben S. – Hide quoted text — Show quoted text -> –Tom
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Hi Ben, In the last 5 years we have not cruised Carnival NCL or RCCL. Of those we have cruised I would say that Princess has improved for Elite passengers with all the extras they give us. I especially like the way they handle on board bookings.Celebrity seems to be trying harder, but I think HAL has gone down a notch. Only been on the Noordam so maybe that’s not a fair evaluation. Personal opinion only! ~~DORIS~~
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> For those that have cruised a fair amount of lines and 5 years or more, > what lines would you say are most improved *overall* now, vs. a time ago > and what lines have slipped. Please state areas of improvement and/or > slippage: food, service, variety of entertainment, quality of amenities, > ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome.
The concept of "overall" is difficult. On our last Viking Cruise, last December on Navigator, the buffet food for both breakfast and lunch was every bit as good as just about every cruise we’ve been on. The dining room food may have been the worst ever – maybe even worse than Destiny. I would give the buffet for breakfast and lunch a solid A. I would give the dining room for dinner a solid D-. Same sailing. Even the evening buffet was better than the dining room. The prociutto (sliced paper thin and very tender) and melon in the buffet was fantastic one night (I went for a 6:30 snack since we had late seating). Later that evening in the dining room, the prociutto (thick sliced and tough as shoe leather) and melon were terrible. What’s that come out to overall? –Tom
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For those that have cruised a fair amount of lines and 5 years or more, what lines would you say are most improved *overall* now, vs. a time ago and what lines have slipped. Please state areas of improvement and/or slippage: food, service, variety of entertainment, quality of amenities, ship maintenance, training of crew. I have a feeling that Carnival may be most improved overall. I’m interested in how HAL, Celebrity, Cunard, and Princess rates in cruisers’ assessments. Assessment of any line is welcome. Ben S.
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Ben. You’re probably right. Carnival has improved alot. Food now is very good and the line enjoys the same demographics as RCCL. Royal Caribbean still has the most stunning ships in the mainstream market. Food is still good, but not as special as their ships. I’ve seen no slippage on Celebrity of anykind. One not-so good meal out of 4 cruises. (veal picata on first night).
Response:
For those that have cruised a fair amount of lines and 5 years or more, what lines would you say are most improved *overall* now, vs. a time ago and what lines have slipped. Please state areas of improvement and/or slippage: food, service, variety of entertainment, quality of amenities, ship maintenance, training of crew. I have a feeling that Carnival may be most improved overall. I’m interested in how HAL, Celebrity, Cunard, and Princess rates in cruisers’ assessments. Assessment of any line is welcome. Ben S.
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Ben. You’re probably right. Carnival has improved alot. Food now is very good and the line enjoys the same demographics as RCCL. Royal Caribbean still has the most stunning ships in the mainstream market. Food is still good, but not as special as their ships. I’ve seen no slippage on Celebrity of anykind. One not-so good meal out of 4 cruises. (veal picata on first night).
Response:
Hi Ben, In the last 5 years we have not cruised Carnival NCL or RCCL. Of those we have cruised I would say that Princess has improved for Elite passengers with all the extras they give us. I especially like the way they handle on board bookings.Celebrity seems to be trying harder, but I think HAL has gone down a notch. Only been on the Noordam so maybe that’s not a fair evaluation. Personal opinion only! ~~DORIS~~
Response:
> For those that have cruised a fair amount of lines and 5 years or more, > what lines would you say are most improved *overall* now, vs. a time ago > and what lines have slipped. Please state areas of improvement and/or > slippage: food, service, variety of entertainment, quality of amenities, > ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome.
The concept of "overall" is difficult. On our last Viking Cruise, last December on Navigator, the buffet food for both breakfast and lunch was every bit as good as just about every cruise we’ve been on. The dining room food may have been the worst ever – maybe even worse than Destiny. I would give the buffet for breakfast and lunch a solid A. I would give the dining room for dinner a solid D-. Same sailing. Even the evening buffet was better than the dining room. The prociutto (sliced paper thin and very tender) and melon in the buffet was fantastic one night (I went for a 6:30 snack since we had late seating). Later that evening in the dining room, the prociutto (thick sliced and tough as shoe leather) and melon were terrible. What’s that come out to overall? –Tom
Response:
- Hide quoted text — Show quoted text ->For those that have cruised a fair amount of lines and 5 years or more, >what lines would you say are most improved *overall* now, vs. a time ago >and what lines have slipped. Please state areas of improvement and/or >slippage: food, service, variety of entertainment, quality of amenities, >ship maintenance, training of crew. >I have a feeling that Carnival may be most improved overall. I’m >interested in how HAL, Celebrity, Cunard, and Princess rates in >cruisers’ assessments. Assessment of any line is welcome. > The concept of "overall" is difficult. > On our last Viking Cruise, last December on Navigator, the buffet food for > both breakfast and lunch was every bit as good as just about every cruise > we’ve been on. The dining room food may have been the worst ever – maybe > even worse than Destiny. > I would give the buffet for breakfast and lunch a solid A. > I would give the dining room for dinner a solid D-. > Same sailing. > Even the evening buffet was better than the dining room. The prociutto > (sliced paper thin and very tender) and melon in the buffet was fantastic > one night (I went for a 6:30 snack since we had late seating). Later that > evening in the dining room, the prociutto (thick sliced and tough as shoe > leather) and melon were terrible. > What’s that come out to overall?
True inconsistency. I think inconsistency can bring down an overall assessment. It’s a tough challenge, Tom. There’s also the cost consideration, factoring in inflation and relative costs of the cruising, then and now. In general, amenities are up on ships with the newer ships, availability of balcony cabins, amenities in terms of spas and gyms. Passenger space ratio is up on newer ships. So you have to look at subjective things like service points like knowledge of crew, personal attention, timeliness. I think the nickel-and-diming thing is a frequently mentioned negative. Another negative seems to be quality of dining cuisine and things offered in Princess, HAL, Celebrity and to some degree RCI. Too many passengers on larger ships than desired is mentioned, but less frequently. With Celebrity the food doesn’t get the overall praise it used to get and many have noticed cutbacks in variety, vegetables, presentation, sauces offered, fresh peppers, hearts of palm, etc. Overall Celebrity seems a fine value, but standards of service attention and food quality and creativity have dropped. Some also think maintenance of the Horizon ships have dropped. I think how much weight people put on various cruise aspects will determine how they feel overall. Similar things with HAL, noticeable cutbacks and more obvious onboard revenue promotion. Maintenance also has been mentioned as not up to the level of the past. Vista ships took away free java bar and some services offered in previous classes. Problems with ship management and service are frequently mentioned with Vista ships. Princess seems to have dropped a rung from premium to mainstream (though these classifications are getting harder to justify). Seems product is inconsistent. I don’t know this product. Carnival, however, is getting high grades for its food. I know you disagree but I read review after review and look at comments in 4 internet boards and improved food is frequently mentioned. Also, service seems up, entertainment has always been high, new ships have good amenities even if I don’t like their interior asthetics. The party till you puke reputation is going away quickly and many put them on par with RCI with food as good as and often better than HAL and Celebrity. Ben S. – Hide quoted text — Show quoted text -> –Tom
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7 of my 12 cruises have been on HAL ships, and I’d have to say the embarkation procedure is the most improved on HAL. Candy <– awaiting my 3rd Zuidy embarkation – Hide quoted text — Show quoted text – > For those that have cruised a fair amount of lines and 5 years or more, > what lines would you say are most improved *overall* now, vs. a time ago > and what lines have slipped. Please state areas of improvement and/or > slippage: food, service, variety of entertainment, quality of amenities, > ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome. > Ben S.
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Celebrity: Food has definitely slipped, and I liked the older ships better, too, although the Millie class is okay. Service and cleanliness still A+ for the price. HAL: Food and service have held up. Really have slipped on the upkeep of their ships and are currently destroying the famous HAL ambiance by taking away little freebies, the old Mariner society benefits, the laid-back tipping system, implementing new predatory liquor policies, gradually removing the Indonesian and Dutch cultural elements, etc. Rapidly becoming Carnival with antiques IMO. I’m very disappointed with HAL right now and it has lost me as a "core customer". NCL: Quality of entertainment has gone down (from outstanding to average plus), which was for me the only reason to choose them. Mason Barge "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." — Abraham Lincoln
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Mason. Did NCL get rid of the Jean Ann Ryan dancers? They were be best dance troup I’ve seen on any line.
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> For those that have cruised a fair amount of lines and 5 years or more, > what lines would you say are most improved *overall* now, vs. a time ago > and what lines have slipped. Please state areas of improvement and/or > slippage: food, service, variety of entertainment, quality of amenities, > ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome. > Ben S.
Cruised many times on Celebrity, Princess, HAL, Carnival, and RCCL over the past five years. IMO, among the five lines above, Carnival is the most improved overall – particularly in the culinary area, where I strongly feel it now exceeds any of these others. I think there has been some slippage in bar service with the elimination of Jamaican bartenders. I’ve also noticed a decline in the overall quality of musical talent (although there have been exceptions). Perhaps strict drug testing has been responsible for this . Finally, the lack of any towels (they used to provide paper towels) in public restrooms is very annoying. All of the other lines have gone downhill in my opinion. The food on Celebrity has steadily declined. The food on RCCL has steadily declined, though maintenance may have actually improved. Food has declined on Princess and entertainment, which used to be a major strength of this cruise line (often having known talent, e.g., Nell Carter) has definitely declined. On HAL, I have seen a decline in both food and service. Howie
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- Hide quoted text — Show quoted text -> For those that have cruised a fair amount of lines and 5 years or > more, what lines would you say are most improved *overall* now, vs. a > time ago and what lines have slipped. Please state areas of > improvement and/or slippage: food, service, variety of entertainment, > quality of amenities, ship maintenance, training of crew. > I have a feeling that Carnival may be most improved overall. I’m > interested in how HAL, Celebrity, Cunard, and Princess rates in > cruisers’ assessments. Assessment of any line is welcome. > Ben S.
Great response, Howie. > Cruised many times on Celebrity, Princess, HAL, Carnival, and RCCL over > the past five years. > IMO, among the five lines above, Carnival is the most improved overall – > particularly in the culinary area, where I strongly feel it now exceeds > any of these others. I think there has been some slippage in bar > service with the elimination of Jamaican bartenders. I’ve also noticed > a decline in the overall quality of musical talent (although there have > been exceptions). Perhaps strict drug testing has been responsible for > this . Finally, the lack of any towels (they used to provide paper > towels) in public restrooms is very annoying. > All of the other lines have gone downhill in my opinion.
That’s the impression I get. While you and Eileen are very flexible cruisers some of those that favor the "premium" lines, such as Ernie R. and Babette, are very impressed with Carnival’s Spirit class and the other new Carnival class ship’s product delivery in key aspects, including service and cuisine that includes buffet, dining and specialty cuisine. > The food on Celebrity has steadily declined. > The food on RCCL has steadily declined, though maintenance may have > actually improved. > Food has declined on Princess and entertainment, which used to be a > major strength of this cruise line (often having known talent, e.g., > Nell Carter) has definitely declined. > On HAL, I have seen a decline in both food and service.
And this points to something that is a concern for people on my "track". I find it sort of disturbing that while many are quick to give the business point of view, that the companies have to be responsible to their stakeholders, not many are coming out with the sociological point of view, what happened to that discipline being represented? Most of us are consumers, not businesspeople or stakeholders and I don’t think the business POV has to be so dominant. And nobody should feel that giving a sociological point of view is illegitimate, impractical, or any other such negative. Here’s some of the major points. Does popularity breed "run of the millness" and spread? And, how does that impact the overall quality of what is offered to consumers and their "choice pool". Then, do run-of-the-mill products through popularity improve? Does the homogeneity and blurring of somewhat higher-rung products and mainstream product trickle into a higher blurred standard for the mainstream? What’s preserved of an older and higher standard and how? Do people seeking a higher or distinctive standard have enough outlets if one spreading model has undue influence on what’s available in a particular price range? And, where do you go from there, what’s the course? I also think we need to examine how we get to places before we get to them and wonder why we let them get where they are. Ben S. – Hide quoted text — Show quoted text -> Howie
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Howie, thanks for your quick summary of several lines. And your comment about Carnival: >Finally, the lack of any towels (they used to provide paper >towels) in public restrooms is very annoying.
So that means those disgusting wind blowing machines? Reminds me of the gym or the public library. Ugh.
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Actually, Celebrity provides cotton terry cloth towels in public restaurants. I guess someone forgot to do their homework. They also provide chilled towels when reboarding from hot Caribbean ports.
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> Actually, Celebrity provides cotton terry cloth towels in public restaurants. > I guess someone forgot to do their homework. They also provide chilled towels > when reboarding from hot Caribbean ports.
What are you replying to? Since you don’t provide any context I can’t figure out who you are guessing did not do their homework. — Charles
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> And this points to something that is a concern for people on my "track". > I find it sort of disturbing that while many are quick to give the > business point of view, that the companies have to be responsible to > their stakeholders, not many are coming out with the sociological point > of view, what happened to that discipline being represented? Most of us > are consumers, not businesspeople or stakeholders and I don’t think the > business POV has to be so dominant. And nobody should feel that giving a > sociological point of view is illegitimate, impractical, or any other > such negative.
There’s something I need to add. Sociology and Marketing overlap at points in study. I go to en.wikipedia.org for comprehensive defitions with multiple sublinks under the umbrella of many subjects. One can find "behavioral finance" under Sociology or get there through Marketing links. As I’ve been saying the difference in what’s gleaned from the same subject matter is under which umbrella one reaches definitions and the perspective and main reasons for getting there. Ben S.
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LOL Sorry. I meant cotton terry cloth towels in public restrooms.
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>Actually, Celebrity provides cotton terry cloth towels in public restaurants. >I guess someone forgot to do their homework. They also provide chilled towels >when reboarding from hot Caribbean ports.
I think he was talking about Carnival. Mason Barge "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." — Abraham Lincoln
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Question:
As we approach the 60th Anniversary of D-Day I would like to share that day with this ng. I am sure there are many vets here but my observations are from a civilian. I was 17 1/2 at the time living in the heart of London. On that fateful day we were sitting in the kitchen when we heard the noise of planes overhead. We knew it was not the enemy as the air raid siren had not been sounded and we knew the sound of enemy aircraft. As we sat there the noise became louder. We looked outside and saw the sky was filling up with American bombers making their way in the direction of the coast. We did not know exactly what was happening but somehow surmised it was not a "dry" run. Hundreds of British citizens took to the streets waving sheets, towels anything we could grab. We stood in the streets waving and cheering. Whether we were seen or heard I dont know. These young men were on a mission of life and death. They were the vanguard flying to Normandy to cover for the ground troops. We are of the Jewish faith and every Jewish holiday one or two G.I’s were invited through the USO to join us as did our Catholic, Protestant neighbours. We didnt have much to eat in those days but these young men would always bring something to the table. Butter. cigarettes, chocolate etc. One of these brave young men that we had had in our home did not return from this mission. Part of me will always be in GB and part of me lives here, my adopted country. I am proud to be part of these two great countries. S’nd I XXX
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> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian.
Thank you, Sunny, for your poignant memories~~They remind me of the time when everyone in our respective countries was doing all that they could on the home front and our country was so solidly united.. I was eleven then, but I remember my brother going off to the Marines and the blue star that we hung proudly in our window..I remember collecting fat and grease in cans, hunting for metal and iron scraps and saving all tin cans to donate for the war..I especially remember the huge *Victory Garden* where we planted all sorts of vegetables..Donating to the Red Cross, the USO and the air mail letters from my brother in the Pacific theater which were few and far between but when they came, the mailman brought them directly to the house instead of putting them in the mailbox…Everyone was closely bonded…Those were scary times and we were close to our radio for news from the war front..Later, I had two of my brothers-in-law(one in the Army in the Pacific Theater and one in the Army Air Force in England) to add to my prayer list. I remember my brother coming home wounded and hospitalized at Bethesda, only to recover and volunteer to go back to the Pacific..which he did..Thankfully he returned but the horrible war memories left a toll on him..It was not until during the last years of his life and right after my father died, that we sat together that he broke down~~the sorrow of that day brought back more sorrowful memories for him and they all poured out.. I will never forget .. > Part of me will always be in GB and part of me lives here, my adopted > country. I am proud to be part of these two great countries.
This is as it should be, Sunny..your heart in two places.. I too, share your pride of this wonderful country and feel fortunate to have been born here..Thank you for sharing.. May God Bless America and all the heroic men and women in our armed forces! –Jean
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Thanks, Sunny. We have a lot to be thankful for.
– Hide quoted text — Show quoted text -> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian. > I was 17 1/2 at the time living in the heart of London. On that fateful > day we were sitting in the kitchen when we heard the noise of planes > overhead. > We knew it was not the enemy as the air raid siren had not been sounded > and we knew the sound of enemy aircraft. > As we sat there the noise became louder. > We looked outside and saw the sky was filling up with American bombers > making their way in the direction of the coast. > We did not know exactly what was happening but somehow surmised it was > not a "dry" run. > Hundreds of British citizens took to the streets waving sheets, towels > anything we could grab. We stood in the streets waving and cheering. > Whether we were seen or heard I dont know. These young men were on a > mission of life and death. > They were the vanguard flying to Normandy to cover for the ground > troops. > We are of the Jewish faith and every Jewish holiday one or two G.I’s > were invited through the USO to join us as did our Catholic, Protestant > neighbours. > We didnt have much to eat in those days but these young men would always > bring something to the table. Butter. cigarettes, chocolate etc. > One of these brave young men that we had had in our home did not return > from this mission. > Part of me will always be in GB and part of me lives here, my adopted > country. I am proud to be part of these two great countries. > S’nd I > XXX
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> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian.
Nice to see this event through your memories, Sunny. Howie
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I was only about 1 when the war ended, but I, too, remember collecting the fat and grease and bringing to the store. As a chemical engineer I guess I should know what they did with it, but I don’t. I also vaguely remember some ration cards. Didn’t mean much to me as I’m sure my parents made sure I was well fed. Could some of this taken place after the war? At age one, I don’t believe that I really would have remembered all of that. We were in Hartford, CT. My father was a Lt. in the Navy on a ship somewhere in the Pacific. Both my Uncles were in the service. Its what everyone did then. Everyone came home safely in our family. Robert
– Hide quoted text — Show quoted text -> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian. > Thank you, Sunny, for your poignant memories~~They remind me of the time > when everyone in our respective countries was doing all that they could on > the home front and our country was so solidly united.. I was eleven then, > but I remember my brother going off to the Marines and the blue star that we > hung proudly in our window..I remember collecting fat and grease in cans, > hunting for metal and iron scraps and saving all tin cans to donate for the > war..I especially remember the huge *Victory Garden* where we planted all > sorts of vegetables..Donating to the Red Cross, the USO and the air mail > letters from my brother in the Pacific theater which were few and far > between but when they came, the mailman brought them directly to the house > instead of putting them in the mailbox…Everyone was closely bonded…Those > were scary times and we were close to our radio for news from the war > front..Later, I had two of my brothers-in-law(one in the Army in the Pacific > Theater and one in the Army Air Force in England) to add to my prayer list. > I remember my brother coming home wounded and hospitalized at Bethesda, only > to recover and volunteer to go back to the Pacific..which he did..Thankfully > he returned but the horrible war memories left a toll on him..It was not > until during the last years of his life and right after my father died, that > we sat together that he broke down~~the sorrow of that day brought back more > sorrowful memories for him and they all poured out.. I will never forget .. > Part of me will always be in GB and part of me lives here, my adopted > country. I am proud to be part of these two great countries. > This is as it should be, Sunny..your heart in two places.. I too, share your > pride of this wonderful country and feel fortunate to have been born > here..Thank you for sharing.. > May God Bless America and all the heroic men and women in our armed forces! > –Jean
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> I was only about 1 when the war ended, but I, too, remember collecting the > fat and grease and bringing to the store. As a chemical engineer I guess I > should know what they did with it, but I don’t.
Robert, I really don’t remember myself ~something to do with ammunition and explosives ..I didn’t give it a thought at that age. >I also vaguely remember some > ration cards. Didn’t mean much to me as I’m sure my parents made sure I was > well fed.
I can remember that sugar, coffee and butter were rationed ~ meat too.. I think that was when oleo came into our lives. It came white with a powder coloring packet to make it yellow. I remember my sisters using leg make up because nylon stockings were unavailable. >Could some of this taken place after the war? >At age one, I don’t believe that I really would have remembered all of
that. Possibly these shortages remained for some years as I would not think that you would remember at age one~but who knows? They must have because I remember years later, I too, used leg makeup…maybe it was a fad by then. >We were in Hartford, CT. My father was > a Lt. in the Navy on a ship somewhere in the Pacific. Both my Uncles were > in the service. > Its what everyone did then. Everyone came home safely in our family.
Thank God, many did not… We were fortunate in that way too. –Jean
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I was born in February, 1941 in a small town north of Calgary Alberta. I was the eighth of what would eventually be a family of twelve kids. We moved sometime in the next year to a 20 acre hobby farm several miles west of Calgary. I believe I had several uncles who were in the war in Europe and, I believe through the power of prayer, they all survived and returned home. We did have a member of our small church who died in the war. They called him "Big John". We also had rations, but due to the size of our family, and the availability of hand-me-downs, and a half acre garden, cows, pigs and chickens we never used many of the ration coupons. I believe Dad traded coupons with church friends. that way we got more opportunity to buy the things we couldn’t produce ourselves. That is assuming we had money to do so, which was seldom. We always had unused coupons left, and I remember us little kids lining uo orange crates on the living room floor and pretending that the coupons were tickets for riding in the "train". I also remember cutting new cardboard insoles (from Dreft and Oxydol boxes) for the shoes that had been worn through by several older brothers. I remember the first pair of new shoes I owned, I bought myself from money I made delivering flyers for my 8th grade teacher’s husband who owned a furrier business. Tobie>>>>on an Island in the Pacific
– Hide quoted text — Show quoted text -> I was only about 1 when the war ended, but I, too, remember collecting the > fat and grease and bringing to the store. As a chemical engineer I guess I > should know what they did with it, but I don’t. I also vaguely remember > some > ration cards. Didn’t mean much to me as I’m sure my parents made sure I was > well > fed.
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Living in GB during those years and GB being an island all our food was brought in by the wonderful brave Merchant Marines. Some ships got through, others didn’t. Everything was rationed. Everything. We did a lot of queueing up. One could stand in line forever to purchase an orange and if the air raid sirens went off everyone, from seller to purchaser took to the shelters. When the all clear sounded we exited from those shelters hoping that the stalls were not destroyed and then getting back in the queue in the order we were in before we fled for our lives. But the buzz bombs were the worst. There was no warning when they flew overhead. When the drone stopped we knew that bomb was coming down indiscrimately, Generation S’nd I XXX. . .
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Thank you Sunny. Yes, we do have much to be thankful for. ~Dory~
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Sunny… You remind me of my Mother. …She was born in Birmingham GB, a few years before yourself. … Spent her youth (1940s) working in the army war offices in London and Brighton. …My Dad, a Canadian sailor, was stationed on the LCI 298 ferrying Canadian troops during the Juneau landings. …His ship had the majority of the newscrew on board, thus one of the most famous pictures from that era which shows the LCI 299 landing in Normandy was taken from his ship. ..It was a scary time for both of them. …In fact my Dad (who passed away 5 years ago), wouldn’t even talk about that particular time. ….I’ve heard many a war story from both of them. Things were tough back then… Even for years after the war. …I guess that is why I get so worked up when I see the rights and freedoms that these people fought and died for, being gradually stripped away. Don’t get me wrong. …It sure is great to live in Canada, the US or GB, as compared to just about every other place, but we are definitely not free. Geez… I bet everything I am typing here is being stored on a file of me, some place. …Jon
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get lost! – Hide quoted text — Show quoted text ->Sunny… You remind me of my Mother. > You have my complete and utter sympathy. > Can we return to cruising talk now?
Response:
Thanks Jon occured 60 years ago. Header reads OT. S’nd I XXX
Response:
Jon I also worked for the Govt during the last year of the war. In Whitehall at the Ministry of Works. down to the building often. Downing Street was opposite the office S’nd I XXX
Response:
>Sunset… You remind me of my Mother..
Mine too!! She’s dead in the head too!!!
Response:
> Jon I also worked for the Govt during the last year of the war. In > Whitehall at the Ministry of Works. > come down to the building often. Downing Street was opposite the > office
Sunny, you have led an interesting life, you should write a book. Becca <—–would enjoy reading it! Sleazy3 http://www.cruisemaster.com/sleazy3.htm MOAGC http://www.motherofallgroupcruises.com/
Response:
Dear Sunny, Thank you for sharing your memories of a turning point during WW2. I was a teen ager here in America at that time. my family had relatives who were over there participating and I had an Uncle in New York who worked for one of the international newsagencies. He called us to let us know the invasion had started and we also celebrated in a quiet way. There are not so many of us who remember those trying times. I’m glad you are one of them. ~~DORIS~~
Response:
>> come down to the building often. Downing Street was opposite the > office >Sunset, you have led an interesting life, you should write a book. >Becca <—–would enjoy reading it!
Maybe a detective story. She’s real good with that kind of work. Signed, Warren Davisl
Response:
As we approach the 60th Anniversary of D-Day I would like to share that day with this ng. I am sure there are many vets here but my observations are from a civilian. I was 17 1/2 at the time living in the heart of London. On that fateful day we were sitting in the kitchen when we heard the noise of planes overhead. We knew it was not the enemy as the air raid siren had not been sounded and we knew the sound of enemy aircraft. As we sat there the noise became louder. We looked outside and saw the sky was filling up with American bombers making their way in the direction of the coast. We did not know exactly what was happening but somehow surmised it was not a "dry" run. Hundreds of British citizens took to the streets waving sheets, towels anything we could grab. We stood in the streets waving and cheering. Whether we were seen or heard I dont know. These young men were on a mission of life and death. They were the vanguard flying to Normandy to cover for the ground troops. We are of the Jewish faith and every Jewish holiday one or two G.I’s were invited through the USO to join us as did our Catholic, Protestant neighbours. We didnt have much to eat in those days but these young men would always bring something to the table. Butter. cigarettes, chocolate etc. One of these brave young men that we had had in our home did not return from this mission. Part of me will always be in GB and part of me lives here, my adopted country. I am proud to be part of these two great countries. S’nd I XXX
Response:
> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian.
Thank you, Sunny, for your poignant memories~~They remind me of the time when everyone in our respective countries was doing all that they could on the home front and our country was so solidly united.. I was eleven then, but I remember my brother going off to the Marines and the blue star that we hung proudly in our window..I remember collecting fat and grease in cans, hunting for metal and iron scraps and saving all tin cans to donate for the war..I especially remember the huge *Victory Garden* where we planted all sorts of vegetables..Donating to the Red Cross, the USO and the air mail letters from my brother in the Pacific theater which were few and far between but when they came, the mailman brought them directly to the house instead of putting them in the mailbox…Everyone was closely bonded…Those were scary times and we were close to our radio for news from the war front..Later, I had two of my brothers-in-law(one in the Army in the Pacific Theater and one in the Army Air Force in England) to add to my prayer list. I remember my brother coming home wounded and hospitalized at Bethesda, only to recover and volunteer to go back to the Pacific..which he did..Thankfully he returned but the horrible war memories left a toll on him..It was not until during the last years of his life and right after my father died, that we sat together that he broke down~~the sorrow of that day brought back more sorrowful memories for him and they all poured out.. I will never forget .. > Part of me will always be in GB and part of me lives here, my adopted > country. I am proud to be part of these two great countries.
This is as it should be, Sunny..your heart in two places.. I too, share your pride of this wonderful country and feel fortunate to have been born here..Thank you for sharing.. May God Bless America and all the heroic men and women in our armed forces! –Jean
Response:
Thanks, Sunny. We have a lot to be thankful for.
– Hide quoted text — Show quoted text -> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian. > I was 17 1/2 at the time living in the heart of London. On that fateful > day we were sitting in the kitchen when we heard the noise of planes > overhead. > We knew it was not the enemy as the air raid siren had not been sounded > and we knew the sound of enemy aircraft. > As we sat there the noise became louder. > We looked outside and saw the sky was filling up with American bombers > making their way in the direction of the coast. > We did not know exactly what was happening but somehow surmised it was > not a "dry" run. > Hundreds of British citizens took to the streets waving sheets, towels > anything we could grab. We stood in the streets waving and cheering. > Whether we were seen or heard I dont know. These young men were on a > mission of life and death. > They were the vanguard flying to Normandy to cover for the ground > troops. > We are of the Jewish faith and every Jewish holiday one or two G.I’s > were invited through the USO to join us as did our Catholic, Protestant > neighbours. > We didnt have much to eat in those days but these young men would always > bring something to the table. Butter. cigarettes, chocolate etc. > One of these brave young men that we had had in our home did not return > from this mission. > Part of me will always be in GB and part of me lives here, my adopted > country. I am proud to be part of these two great countries. > S’nd I > XXX
Response:
> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian.
Nice to see this event through your memories, Sunny. Howie
Response:
I was only about 1 when the war ended, but I, too, remember collecting the fat and grease and bringing to the store. As a chemical engineer I guess I should know what they did with it, but I don’t. I also vaguely remember some ration cards. Didn’t mean much to me as I’m sure my parents made sure I was well fed. Could some of this taken place after the war? At age one, I don’t believe that I really would have remembered all of that. We were in Hartford, CT. My father was a Lt. in the Navy on a ship somewhere in the Pacific. Both my Uncles were in the service. Its what everyone did then. Everyone came home safely in our family. Robert
– Hide quoted text — Show quoted text -> As we approach the 60th Anniversary of D-Day I would like to share that > day with this ng. I am sure there are many vets here but my > observations are from a civilian. > Thank you, Sunny, for your poignant memories~~They remind me of the time > when everyone in our respective countries was doing all that they could on > the home front and our country was so solidly united.. I was eleven then, > but I remember my brother going off to the Marines and the blue star that we > hung proudly in our window..I remember collecting fat and grease in cans, > hunting for metal and iron scraps and saving all tin cans to donate for the > war..I especially remember the huge *Victory Garden* where we planted all > sorts of vegetables..Donating to the Red Cross, the USO and the air mail > letters from my brother in the Pacific theater which were few and far > between but when they came, the mailman brought them directly to the house > instead of putting them in the mailbox…Everyone was closely bonded…Those > were scary times and we were close to our radio for news from the war > front..Later, I had two of my brothers-in-law(one in the Army in the Pacific > Theater and one in the Army Air Force in England) to add to my prayer list. > I remember my brother coming home wounded and hospitalized at Bethesda, only > to recover and volunteer to go back to the Pacific..which he did..Thankfully > he returned but the horrible war memories left a toll on him..It was not > until during the last years of his life and right after my father died, that > we sat together that he broke down~~the sorrow of that day brought back more > sorrowful memories for him and they all poured out.. I will never forget .. > Part of me will always be in GB and part of me lives here, my adopted > country. I am proud to be part of these two great countries. > This is as it should be, Sunny..your heart in two places.. I too, share your > pride of this wonderful country and feel fortunate to have been born > here..Thank you for sharing.. > May God Bless America and all the heroic men and women in our armed forces! > –Jean
Response:
> I was only about 1 when the war ended, but I, too, remember collecting the > fat and grease and bringing to the store. As a chemical engineer I guess I > should know what they did with it, but I don’t.
Robert, I really don’t remember myself ~something to do with ammunition and explosives ..I didn’t give it a thought at that age. >I also vaguely remember some > ration cards. Didn’t mean much to me as I’m sure my parents made sure I was > well fed.
I can remember that sugar, coffee and butter were rationed ~ meat too.. I think that was when oleo came into our lives. It came white with a powder coloring packet to make it yellow. I remember my sisters using leg make up because nylon stockings were unavailable. >Could some of this taken place after the war? >At age one, I don’t believe that I really would have remembered all of
that. Possibly these shortages remained for some years as I would not think that you would remember at age one~but who knows? They must have because I remember years later, I too, used leg makeup…maybe it was a fad by then. >We were in Hartford, CT. My father was > a Lt. in the Navy on a ship somewhere in the Pacific. Both my Uncles were > in the service. > Its what everyone did then. Everyone came home safely in our family.
Thank God, many did not… We were fortunate in that way too. –Jean
Response:
I was born in February, 1941 in a small town north of Calgary Alberta. I was the eighth of what would eventually be a family of twelve kids. We moved sometime in the next year to a 20 acre hobby farm several miles west of Calgary. I believe I had several uncles who were in the war in Europe and, I believe through the power of prayer, they all survived and returned home. We did have a member of our small church who died in the war. They called him "Big John". We also had rations, but due to the size of our family, and the availability of hand-me-downs, and a half acre garden, cows, pigs and chickens we never used many of the ration coupons. I believe Dad traded coupons with church friends. that way we got more opportunity to buy the things we couldn’t produce ourselves. That is assuming we had money to do so, which was seldom. We always had unused coupons left, and I remember us little kids lining uo orange crates on the living room floor and pretending that the coupons were tickets for riding in the "train". I also remember cutting new cardboard insoles (from Dreft and Oxydol boxes) for the shoes that had been worn through by several older brothers. I remember the first pair of new shoes I owned, I bought myself from money I made delivering flyers for my 8th grade teacher’s husband who owned a furrier business. Tobie>>>>on an Island in the Pacific
– Hide quoted text — Show quoted text -> I was only about 1 when the war ended, but I, too, remember collecting the > fat and grease and bringing to the store. As a chemical engineer I guess I > should know what they did with it, but I don’t. I also vaguely remember > some > ration cards. Didn’t mean much to me as I’m sure my parents made sure I was > well > fed.
Response:
Living in GB during those years and GB being an island all our food was brought in by the wonderful brave Merchant Marines. Some ships got through, others didn’t. Everything was rationed. Everything. We did a lot of queueing up. One could stand in line forever to purchase an orange and if the air raid sirens went off everyone, from seller to purchaser took to the shelters. When the all clear sounded we exited from those shelters hoping that the stalls were not destroyed and then getting back in the queue in the order we were in before we fled for our lives. But the buzz bombs were the worst. There was no warning when they flew overhead. When the drone stopped we knew that bomb was coming down indiscrimately, Generation S’nd I XXX. . .
Response:
Thank you Sunny. Yes, we do have much to be thankful for. ~Dory~
Response:
Sunny… You remind me of my Mother. …She was born in Birmingham GB, a few years before yourself. … Spent her youth (1940s) working in the army war offices in London and Brighton. …My Dad, a Canadian sailor, was stationed on the LCI 298 ferrying Canadian troops during the Juneau landings. …His ship had the majority of the newscrew on board, thus one of the most famous pictures from that era which shows the LCI 299 landing in Normandy was taken from his ship. ..It was a scary time for both of them. …In fact my Dad (who passed away 5 years ago), wouldn’t even talk about that particular time. ….I’ve heard many a war story from both of them. Things were tough back then… Even for years after the war. …I guess that is why I get so worked up when I see the rights and freedoms that these people fought and died for, being gradually stripped away. Don’t get me wrong. …It sure is great to live in Canada, the US or GB, as compared to just about every other place, but we are definitely not free. Geez… I bet everything I am typing here is being stored on a file of me, some place. …Jon
Response:
get lost! – Hide quoted text — Show quoted text ->Sunny… You remind me of my Mother. > You have my complete and utter sympathy. > Can we return to cruising talk now?
Response:
Thanks Jon occured 60 years ago. Header reads OT. S’nd I XXX
Response:
Jon I also worked for the Govt during the last year of the war. In Whitehall at the Ministry of Works. down to the building often. Downing Street was opposite the office S’nd I XXX
Response:
>Sunset… You remind me of my Mother..
Mine too!! She’s dead in the head too!!!
Response:
> Jon I also worked for the Govt during the last year of the war. In > Whitehall at the Ministry of Works. > come down to the building often. Downing Street was opposite the > office
Sunny, you have led an interesting life, you should write a book. Becca <—–would enjoy reading it! Sleazy3 http://www.cruisemaster.com/sleazy3.htm MOAGC http://www.motherofallgroupcruises.com/
Response:
Dear Sunny, Thank you for sharing your memories of a turning point during WW2. I was a teen ager here in America at that time. my family had relatives who were over there participating and I had an Uncle in New York who worked for one of the international newsagencies. He called us to let us know the invasion had started and we also celebrated in a quiet way. There are not so many of us who remember those trying times. I’m glad you are one of them. ~~DORIS~~
Response:
>> come down to the building often. Downing Street was opposite the > office >Sunset, you have led an interesting life, you should write a book. >Becca <—–would enjoy reading it!
Maybe a detective story. She’s real good with that kind of work. Signed, Warren Davisl
Response:
Question:
Twanger and said: – Hide quoted text — Show quoted text ->>>What seafood is in season now in Key West? >>>I’m an oyster fan. When is oyster season? >Not so in mid April 2004. I have been going to Key West since 1966 and >have frequented Crabby Bill’s before. This time the best he would do >was $7.99/dozen even at happy hour, but he is much closer to the Hog’s >Breath. Maybe your cruise goes to Isla Margarita, Venezuela, where I >ate oysters as fast as the little beach guy could shuck them for $.10 >each including tip. >If you are prior Navy check six. >John >You was robbed! This is their regular menu. Happy hour price for >oysters is cheaper…. >Crabby Bills Menu >Appetizers >Fried Calamari w/Marinara Sauce ……6.50 >Conch Fritters w/ Key Lime Mustard….5.95 >Raw Oysters on the Half Shell (12) …..4.99 >Cleveland Oysters Baked w/Cheese >Mussels Marinara with Garlic Bread…..8.95 >Fried Chicken Wings (Buffalo or Plain) >All Diners Served with Potato and choice of >vegetable, Cajun rice, Cloeslaw, House or >Caesar Salad. >Crabs our Specialty >Steamed Blue Crabs (1/2 Dozen)……Market >Stone Crab Claws (Large & Jumbo).Seasonal >Seafood Platters >Local Grouper >Mahi Mahi >Yellowfin Tuna >Salmon > Seafood Soups >Clam Chowder Cup…2.75 Bowl…3.75 >Soup of the Day Cup…3.75 Bowl…4.00 >Sandwiches > Sandwich Sandwich > only >platter >Maryland Style Crab Cake. ..7.50……7.95 >Mahi Mahi >Chicken >(Fried, Grilled or Blackened).5.50…..5.95 >Yellowfin Tuna >Sandwich Platters Served with Fries & Slaw >American or Monterey Jack cheese …Add 35cents >Pasta >(All pastas served with garlic bread) >Land Lovers >Chicken Breasts >Kids Menu >(kids 12 and under Please) >Macaroni & Cheese >Oreo
Question:
> Carnival Cruise Lines to Introduce New Low Carb Menu Items Fleetwide
I wonder if the pumpkin soup fits into this category.
Response:
>Burgundy Snails >in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of >carbs;
The best 5 grams of carbs anyone could hope for … Be seeing you In the Village Number 6
Response:
> >Burgundy Snails >in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of >carbs; > The best 5 grams of carbs anyone could hope for … > Yummy Yummy.
Arlene <–a long time carb counter
Response:
>> >in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of > >carbs; > The best 5 grams of carbs anyone could hope for … > Yummy Yummy. > Arlene <–a long time carb counter
Every other diet … i was always hungry and lost nothing … No or low carbs allowed me to stay satisfied on 1500-2000 calories per day … and weight came off like magic … even with saying the heck with it on cruises, birthdays and holidays … Be seeing you In the Village Number 6
Response:
I, personally, find that the best way to cut is to cruise on one of those RCCL Voyager Class ships. While I normally drop 1 or 2 lbs on a cruise, I can easily double that on a Voyager Class ship. The combination of all that deck/floor space, the best gym at sea, an awesome disco that stays open all night, and lousy food, makes cutting a really easy task on one of these cruises. Howie – bulking up before my short VOS cruise in June. – Hide quoted text — Show quoted text ->>>in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of >>>carbs; >>The best 5 grams of carbs anyone could hope for … >>Yummy Yummy. > Arlene <–a long time carb counter > Every other diet … i was always hungry and lost nothing … No or low carbs > allowed me to stay satisfied on 1500-2000 calories per day … and weight came > off like magic … even with saying the heck with it on cruises, birthdays and > holidays … > Be seeing you > In the Village > Number 6
Response:
Hi Everyone, I received this press release from Carnival and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Carnival Cruise Lines to Introduce New Low Carb Menu Items Fleetwide Specially Prepared Appetizer, Salad and Entree Selections to List Carb Content MIAMI, April 21 In response to the explosive growth in popularity of low carb diets, Carnival Cruise Lines will begin rolling out specially designated low carb dining selections on dinner menus this week with a gradual fleetwide implementation over the next month. "Whether consumers are following Atkins, South Beach, the Zone, or simply subscribing to the low carb philosophy, we want to make it as easy and convenient as possible to enjoy the pleasures of the Carnival dining experience," said Bob Dickinson, Carnival president and CEO. Dinner menus in the ships’ main dining rooms will feature an appetizer, salad and entree with a low carbohydrate count. The number of carbohydrate grams per dish is listed beneath each low carb selection. The designated low carb appetizer and entree dishes on each evening’s menu are designed to complement each other. Primary ingredients focus heavily on vegetables, meat and fish blended with flavorful seasonings and creative preparation. The low carb dishes are included both within the overall list of menu selections for each course as well as in a special box on the opposite page labeled Low Carb Selection, which contains all low carb items from that evening’s menu. The new low carb selections are being introduced on menus aboard the Carnival Victory this week with implementation throughout the balance of the company’s 20-ship fleet expected to occur over the next month. "The low carb phenomenon has been building for years and has recently evolved to such an extraordinary degree that there is tremendous consumer demand for carb-conscious dining options and specific carb count information," said Dickinson. "We are constantly striving to stay abreast of societal trends and provide our guests with choices that meet the needs of their individual lifestyles," he added. Sample low carb appetizer selections include: Vine Ripe Beefsteak Tomatoes and Fresh Buffalo Mozzarella — Marinated with Basil Leaves and Virgin Olive Oil — 3 grams of carbs; Hickory Smoked Alaskan Salmon — Garnished with Purple Onion Rings, Fresh Dill and Baby Capers — 2 grams of carbs; Escargots Bourguignonne — Burgundy Snails in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of carbs; Gravlaks — Thinly Sliced Norwegian Fjord Salmon Cured with Dill and Brandy Presented with a Sour Cream Mustard Sauce — 5 grams of carbs Sample low carb entree selections include: Filet Mignon with Gorgonzola Butter — Aged Center-Cut Beef Tenderloin, Grilled to Perfection with Green Beans — 8 grams of carbs; Pepper-Seared Supreme of Young Long Island Duckling — Marsala Infused Purple Onion Confit, Steamed Bok Choy and Sauteed Spinach — 6 grams of carbs; Tender Roasted Prime Rib of American Beef au Jus, Cooked to Perfection — Broccoli Roses and Grilled Tomato — 4 grams of carbs; Jerked Pork Loin — Slowly Roasted Center Cut Pork Loin, Marinated in Island Spices and Herbs Sauteed Savoy Cabbage with Bacon — 6 grams of carbs. A reduced carbohydrate bread selection will be available each evening on request, as well. Carnival lunch and dinner menus in the main dining rooms also feature Spa Carnival selections, which are lower in calories, sodium, cholesterol and fat. Designated items are accompanied by a listing of the number of calories and grams of fat contained within each selection. Every Carnival "Fun Ship" also features a Spa Carnival health and fitness facility offering a wide array of fitness classes, exercise machines and free weights, along with a luxurious selection of body and facial treatments. Carnival Cruise Lines, a unit of Carnival Corporation & plc (NYSE: CCL; LSE) (NYSE: CUK – News), is the world’s most popular cruise line, with 20 "Fun Ships" operating voyages ranging from three to 16 days in length to The Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, the Panama Canal, Canada and New England from homeports throughout North America. The line currently has two 110,000-ton "Fun Ships" — Carnival Valor and Carnival Liberty — with an estimated value of $1 billion scheduled to enter service between now and 2005. For additional information on Carnival’s "Fun Ship" cruises, contact any travel agent. Carnival Cruise Lines is a proud member of the exclusive World’s Leading Cruise Lines. Our exclusive alliance also includes Holland America Line, Princess Cruises, Cunard Line, Costa Cruises, Windstar Cruises and The Yachts of Seabourn. Sharing a passion to please each guest, and a commitment to quality and value, our member lines appeal to a wide range of lifestyles and budgets. Together, we offer exciting and enriching cruise vacations to the world’s most desirable destinations.
Response:
Hi Everyone, I received this press release from Carnival and thought it would be of interest. If you have missed any of my news’ postings, they are available on my web site. Best regards, Ray LIGHTHOUSE TRAVEL 800-719-9917 or 805-566-3905 http://www.lighthousetravel.com Carnival Cruise Lines to Introduce New Low Carb Menu Items Fleetwide Specially Prepared Appetizer, Salad and Entree Selections to List Carb Content MIAMI, April 21 In response to the explosive growth in popularity of low carb diets, Carnival Cruise Lines will begin rolling out specially designated low carb dining selections on dinner menus this week with a gradual fleetwide implementation over the next month. "Whether consumers are following Atkins, South Beach, the Zone, or simply subscribing to the low carb philosophy, we want to make it as easy and convenient as possible to enjoy the pleasures of the Carnival dining experience," said Bob Dickinson, Carnival president and CEO. Dinner menus in the ships’ main dining rooms will feature an appetizer, salad and entree with a low carbohydrate count. The number of carbohydrate grams per dish is listed beneath each low carb selection. The designated low carb appetizer and entree dishes on each evening’s menu are designed to complement each other. Primary ingredients focus heavily on vegetables, meat and fish blended with flavorful seasonings and creative preparation. The low carb dishes are included both within the overall list of menu selections for each course as well as in a special box on the opposite page labeled Low Carb Selection, which contains all low carb items from that evening’s menu. The new low carb selections are being introduced on menus aboard the Carnival Victory this week with implementation throughout the balance of the company’s 20-ship fleet expected to occur over the next month. "The low carb phenomenon has been building for years and has recently evolved to such an extraordinary degree that there is tremendous consumer demand for carb-conscious dining options and specific carb count information," said Dickinson. "We are constantly striving to stay abreast of societal trends and provide our guests with choices that meet the needs of their individual lifestyles," he added. Sample low carb appetizer selections include: Vine Ripe Beefsteak Tomatoes and Fresh Buffalo Mozzarella — Marinated with Basil Leaves and Virgin Olive Oil — 3 grams of carbs; Hickory Smoked Alaskan Salmon — Garnished with Purple Onion Rings, Fresh Dill and Baby Capers — 2 grams of carbs; Escargots Bourguignonne — Burgundy Snails in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of carbs; Gravlaks — Thinly Sliced Norwegian Fjord Salmon Cured with Dill and Brandy Presented with a Sour Cream Mustard Sauce — 5 grams of carbs Sample low carb entree selections include: Filet Mignon with Gorgonzola Butter — Aged Center-Cut Beef Tenderloin, Grilled to Perfection with Green Beans — 8 grams of carbs; Pepper-Seared Supreme of Young Long Island Duckling — Marsala Infused Purple Onion Confit, Steamed Bok Choy and Sauteed Spinach — 6 grams of carbs; Tender Roasted Prime Rib of American Beef au Jus, Cooked to Perfection — Broccoli Roses and Grilled Tomato — 4 grams of carbs; Jerked Pork Loin — Slowly Roasted Center Cut Pork Loin, Marinated in Island Spices and Herbs Sauteed Savoy Cabbage with Bacon — 6 grams of carbs. A reduced carbohydrate bread selection will be available each evening on request, as well. Carnival lunch and dinner menus in the main dining rooms also feature Spa Carnival selections, which are lower in calories, sodium, cholesterol and fat. Designated items are accompanied by a listing of the number of calories and grams of fat contained within each selection. Every Carnival "Fun Ship" also features a Spa Carnival health and fitness facility offering a wide array of fitness classes, exercise machines and free weights, along with a luxurious selection of body and facial treatments. Carnival Cruise Lines, a unit of Carnival Corporation & plc (NYSE: CCL; LSE) (NYSE: CUK – News), is the world’s most popular cruise line, with 20 "Fun Ships" operating voyages ranging from three to 16 days in length to The Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, the Panama Canal, Canada and New England from homeports throughout North America. The line currently has two 110,000-ton "Fun Ships" — Carnival Valor and Carnival Liberty — with an estimated value of $1 billion scheduled to enter service between now and 2005. For additional information on Carnival’s "Fun Ship" cruises, contact any travel agent. Carnival Cruise Lines is a proud member of the exclusive World’s Leading Cruise Lines. Our exclusive alliance also includes Holland America Line, Princess Cruises, Cunard Line, Costa Cruises, Windstar Cruises and The Yachts of Seabourn. Sharing a passion to please each guest, and a commitment to quality and value, our member lines appeal to a wide range of lifestyles and budgets. Together, we offer exciting and enriching cruise vacations to the world’s most desirable destinations.
Response:
> Carnival Cruise Lines to Introduce New Low Carb Menu Items Fleetwide
I wonder if the pumpkin soup fits into this category.
Response:
>Burgundy Snails >in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of >carbs;
The best 5 grams of carbs anyone could hope for … Be seeing you In the Village Number 6
Response:
> >Burgundy Snails >in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of >carbs; > The best 5 grams of carbs anyone could hope for … > Yummy Yummy.
Arlene <–a long time carb counter
Response:
>> >in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of > >carbs; > The best 5 grams of carbs anyone could hope for … > Yummy Yummy. > Arlene <–a long time carb counter
Every other diet … i was always hungry and lost nothing … No or low carbs allowed me to stay satisfied on 1500-2000 calories per day … and weight came off like magic … even with saying the heck with it on cruises, birthdays and holidays … Be seeing you In the Village Number 6
Response:
I, personally, find that the best way to cut is to cruise on one of those RCCL Voyager Class ships. While I normally drop 1 or 2 lbs on a cruise, I can easily double that on a Voyager Class ship. The combination of all that deck/floor space, the best gym at sea, an awesome disco that stays open all night, and lousy food, makes cutting a really easy task on one of these cruises. Howie – bulking up before my short VOS cruise in June. – Hide quoted text — Show quoted text ->>>in Garlic Butter with an Infusion of Chablis and Pernod — 5 grams of >>>carbs; >>The best 5 grams of carbs anyone could hope for … >>Yummy Yummy. > Arlene <–a long time carb counter > Every other diet … i was always hungry and lost nothing … No or low carbs > allowed me to stay satisfied on 1500-2000 calories per day … and weight came > off like magic … even with saying the heck with it on cruises, birthdays and > holidays … > Be seeing you > In the Village > Number 6
Response:
Question:
>>Maybe with where HAL, Cunard and Celebrity are going… and given today’s >pricing, the whole concept of premium is meaningless. > I think it is more marketing spin than actuality. There is no > substantial quality difference among the mass market lines. There are > minor differences. (I don’t include Cunard as mass market, I think they > are a niche product.)
Eye of the beholder. I agree with you about Cunard being niche. > While I think there is no substantial quality difference among the mass > market lines I do think the differences in style can effect passengers. > For some the styles don’t matter. Some prefer one style over another. I > would prefer that the brands have distinct styles and not merge into a > sameness.
I think luxury is style as well, with a huge amount of catering to the individual. Merging into sameness is a danger we face when corporations rule products and feature match. > I don’t think there is anything wrong with having a preference for one > cruise line over another. Even a strong preference for one and dislike > of another. What is wrong though to insist if you prefer one cruise > line that there is something deficient with those who don’t agree.
An individual may not be deficient in any line they prefer. However, lines attract certain stereotypes of pax based on how they define and market themselves. I think people have a right to "filter" when choosing what they are looking for on their vacations, and sometimes it’ll sound like it is based on product rungs, although the rungs may not be price distinguished. Ben S.
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- Hide quoted text — Show quoted text ->>Hi Ray, >>Even if it did only affect the "booking process" now, perhaps it would > continue >>in the future to reestablish Celebrity as a true "premium" line and a > cut above >>the others. Anyway, that’s what I am hoping for. >Whatever Celebrity will be in the future, it doesn’t seem like it will >resemble the Celebrity of "old". I don’t understand the Xpedition ships >and how they work with the brand and I don’t understand the emphasis on >entertainment. I hear Celebrity’s changing their menus in September. >What I want to see from Celebrity is high quality imaginative menus and >a move back towards clean but well-detailed dining food presentation. I >want to see better vegetable selections, better salads, sauces served on >the side as they once were, fresh pepper and not pepper on the table, >etc. There’s nothing I’m reading in current reviews of Celebrity >sailings that leads me to think that Celebrity is doing nothing more >than window dressing in terms of making the product a level of more >discernable "premium" than the subtle way it is currently "premium". > Maybe with where HAL, Cunard and Celebrity are going… and given today’s > pricing, the whole concept of premium is meaningless.
Tom, something else is coming to mind. Sometimes the price of certain products goes down and their consumer base goes way up. There was a time when mostly wealthy people owned cell phones. Then the product filtered down to lower income people. Now, they are ubiquitous. Cruising has gone through something like this. At one time people either cruised often because they had the time and money and there was a definite sense on a pay scale of what lines cost. As cruising became more and more popular and owned by big companies, due to economy of scale, the prices were able to become more and more affordable for people in the lower income brackets. Emphasis has gone from price of admission to onboard means of making profits for the lines. They no longer depend on price of admission but for those with the means to spend more to pay more when onboard the ship. Premium has gone from something price based to something style based. Premium has become more accessible for those that perhaps have a premium style but don’t make premium incomes. For me, premium may not necessarily be money, but attitude. If a line shows an attitude that can be appreciated by people who recognize what it offers but don’t have an executive’s salary, the price doesn’t have to be high. So, the more I look at the product, I look for the approach and attitude of the line vs. how much it costs for a balcony cabin and even onboard charges. Luxury, for me, is premium with exclusivity, flexibility, and a higher degree of a "can do" attitude. So, unlike others, I’m not so much tying in premium with cost, but more attitude and what’s designed into the product from the ground up. The problem is, how does one keep the product premium when pax looking for products base their decisions on price and not product definition? That’s where marketing is so important, if the line is truly interested in onboard ambiance and not playing lip service to it. (Yes, I think HAL, Celebrity, and to some degree niche Cunard is playing lip service to it) Premium, for me now, is a mass-market priced cruise line with a higher degree of luxury qualities. Mainstream has some luxury qualities as well, but more emphasis on fun/activities, and importantly, diversity. Premium takes out some of the emphasis on fun/activities and adds more pampering at a similar price for most cabins as mainstream, and are by design less diverse than mainstream. Luxury comes at a noticeable higher price (though not necessarily when comparing cabins), but include more, and more caters to individual cruisers. In this context, the separate call centers of RCI brands makes sense. Ben S. p.s. premium doesn’t mean "the best" everything. Though service, food quality, etc. should be on a higher scale they may not necessarily be. It’s primarily emphasis on style (in the blending of hardware and software) and some content. – Hide quoted text — Show quoted text -> Maybe the true differentiation is simply around "high energy/activities" > oriented vs. "more relaxing/pampering/chic" oriented within the same basic > price range. > –Tom
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>>It’s been that way for awhile. Cunard is a different beast than HAL and >Celebrity. More expensive and dining quality is tied in to cabin classes. > Cunard is going in another direction very quickly, and with the advent > of their new ships, it’ll continue to change.
What do you think of the Queen Victoria? It’s going to P&O and a more "Cunard" Victoria is replacing it. But Cunard is lucky > just to be, since Carnival Corp. saved them AND HAL. I guess that’s > the price they (and we) pay to be "saved."
To be honest with you Karen, sometimes I think it is good to die a noble death. Ben S.
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> Maybe with where HAL, Cunard and Celebrity are going… and given today’s > pricing, the whole concept of premium is meaningless. > It’s been that way for awhile. Cunard is a different beast than HAL and > Celebrity. More expensive and dining quality is tied in to cabin classes.
I would offer that Cunard stopped being a different beast the day that the Sea Goddess twins went bye-bye. Now THOSE two ships did make Cunard a special beast. Caviar and Dom served from sterling silver trays on the beach. We saw one of the two ships in St. Thomas a few years back, and all morning the airport was busy with the private jets coming and going. There was a constant stream of stretch limos picking up and bringing the "well to do" from/to their little ship. I don’t see any ship with 3000 people a different beast. –Tom
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Thanks for posting this Charles. This is exactly what we had hoped for. Happy Cruisin’ Mark Home Port: Monmouth County,NJ.
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> Thanks for posting this Charles. This is exactly what we had hoped for.
I thought it was positive news too. Kinda surprised at the lack of comments. Ben—where are you — Charles
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Charles, I’m not Ben, but I’ll comment that I didn’t really understand what it meant. It sounds like marketing talk to me. While I appreciate the desirability of cutting the cord between RCI & Celebrity and emphasizing the differences between the lines, other than the provision of separate call centers, I failed to grasp what practical steps will be taken that will be noticeable to prospective/booked cruisers. Can you educate me? > I thought it was positive news too. Kinda surprised at the > lack of comments. > Ben—where are you > — > Charles
Diana Ball near Houston, TX next up: Celeb Millie
Question:
> :I reported him to the Google abuse folks and his privileges were revoked > :by the end of that week. > Well, yeah, Google will deal with abusers, because they have a TOS and > you have to give them a valid email address to sign up and like that. I > thought maybe Google wasn’t accepting messages from anonymous remailers, > which would be foolish of them. Note that they won’t carry encrypted > messages. There’s alt.anonymous.messages, where you can post encrypted > stuff to your friends (and superiors in the Curiae, I guess).
Google has also informed me that they will ban IP numbers and some proxy servers in certain severe cases.
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:I reported him to the Google abuse folks and his privileges were revoked :by the end of that week. Well, yeah, Google will deal with abusers, because they have a TOS and you have to give them a valid email address to sign up and like that. I thought maybe Google wasn’t accepting messages from anonymous remailers, which would be foolish of them. Note that they won’t carry encrypted messages. There’s alt.anonymous.messages, where you can post encrypted stuff to your friends (and superiors in the Curiae, I guess). — No sig yet for OS X
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– Hide quoted text — Show quoted text -> >>>:Too bad they weren’t as effective as the folks at Google abuse. > >>>Don’t be coy, tell us the whole story. > >There was some idiot posting all kinds of useless garbage in one of > >the home theatre newsgroups via Google. He had posted the same > >message 11 times that day, just changing the headers. > >I reported him to the Google abuse folks and his privileges were > >revoked by the end of that week. > >He has since re-appeared using another e-mail address and posting > >via Google. I spotted his new address spouting the same crap. > >I replied to his message, listing all of the aliases he posted > >under, and he hasn’t been back since. > >I wish it was that easy with others. > Well, that’s the problem with you busybody netkops, you’re very > capricious > about > who you go after. > Where are you when your assbuddy Mezei is trolling groups under these > aliases: > It’s more likely you are posting under those aliases, as you are > totally obsessed with JF.
Precisely – you’re not the only one to come to this conclusion, either. To the anonymous fecal-wipe who posts the JF Mezei vendetta: Have you never thought that your credibility was worthless the very second the public witnesses you posting Mr Mezei’s home address and contact information while you do so from an anonymous remailer ? What kind of gutless, ball-less wonder does it take to insult someone while anonymous ? You don’t have the balls to make all of the allegations against Mezei under your real name and you certainly do not posess the courage to post your own home address, so why are you under the delusion that there is a single, verifiable person alive who has read your vendetta against Mezei and believes it ? — Marc Bissonnette CGI / Database / Web Management Tools: http://www.internalysis.com Something To Sell? Looking To Buy? http://www.whitewaterclassifieds.ca Looking for a new ISP? http://www.canadianisp.com
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– Hide quoted text — Show quoted text ->>>:Too bad they weren’t as effective as the folks at Google abuse. >>>Don’t be coy, tell us the whole story. >There was some idiot posting all kinds of useless garbage in one of the >home theatre newsgroups via Google. He had posted the same message 11 >times that day, just changing the headers. >I reported him to the Google abuse folks and his privileges were revoked >by the end of that week. >He has since re-appeared using another e-mail address and posting via >Google. I spotted his new address spouting the same crap. >I replied to his message, listing all of the aliases he posted under, >and he hasn’t been back since. >I wish it was that easy with others. > Well, that’s the problem with you busybody netkops, you’re very capricious about > who you go after. > Where are you when your assbuddy Mezei is trolling groups under these aliases:
It’s more likely you are posting under those aliases, as you are totally obsessed with JF.
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– Hide quoted text — Show quoted text ->> FREQUENTLY ASKED QUESTIONS >> About >> JF MEZEI >> (Rev. Mar. 01, 2004) >> 1. Who is JF Mezei? >> Jean-Francois Mezei is the worst netkook and megatroll to have ever hit >> rec.travel.air and various other usenet newsgroups. He is also one of the >> longest running trolls in usenet history. >I see more posts by Nomen Nescio and all his other nom d`plumes than JF >Mezei, I conclude that our cowardly troll is a bigger PITA.
A message to abuse at dizum.com should take care of him.
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>I see more posts by Nomen Nescio and all his other nom d`plumes than JF >Mezei, I conclude that our cowardly troll is a bigger PITA. > A message to abuse at dizum.com should take care of him.
Dizum never has done anything with any abuse complaints.
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>>> >I see more posts by Nomen Nescio and all his other nom d`plumes than JF >> >Mezei, I conclude that our cowardly troll is a bigger PITA. >> A message to abuse at dizum.com should take care of him. >Dizum never has done anything with any abuse complaints.
Yeah, I see that 
Too bad they weren’t as effective as the folks at Google abuse.
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- Hide quoted text — Show quoted text ->>:Too bad they weren’t as effective as the folks at Google abuse. >>Don’t be coy, tell us the whole story. >There was some idiot posting all kinds of useless garbage in one of the >home theatre newsgroups via Google. He had posted the same message 11 >times that day, just changing the headers. >I reported him to the Google abuse folks and his privileges were revoked >by the end of that week. >He has since re-appeared using another e-mail address and posting via >Google. I spotted his new address spouting the same crap. >I replied to his message, listing all of the aliases he posted under, >and he hasn’t been back since. >I wish it was that easy with others.
Well, that’s the problem with you busybody netkops, you’re very capricious about who you go after. Where are you when your assbuddy Mezei is trolling groups under these aliases:
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> FREQUENTLY ASKED QUESTIONS > About > JF MEZEI > (Rev. Mar. 01, 2004) > 1. Who is JF Mezei? > Jean-Francois Mezei is the worst netkook and megatroll to have ever hit > rec.travel.air and various other usenet newsgroups. He is also one of the > longest running trolls in usenet history.
I see more posts by Nomen Nescio and all his other nom d`plumes than JF Mezei, I conclude that our cowardly troll is a bigger PITA.
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Doesn’t even come close to how many hits google groups bring up on our beloved "Rod Speed" | > FREQUENTLY ASKED QUESTIONS | > About | > JF MEZEI | > | > (Rev. Mar. 01, 2004) | > | > 1. Who is JF Mezei? | > | > Jean-Francois Mezei is the worst netkook and megatroll to have ever hit | > rec.travel.air and various other usenet newsgroups. He is also one of the | > longest running trolls in usenet history. | > | I see more posts by Nomen Nescio and all his other nom d`plumes than JF | Mezei, I conclude that our cowardly troll is a bigger PITA. | | |
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> Doesn’t even come close to how many hits google groups bring up on our > beloved "Rod Speed"
I second that. He is a real pain, he posts a lot in the aus.* newsgroups ( as well ). Cheers, Csaba CSABA I. HARANGOZO |d|i|g|i|t|a|l| csabah(at)zipworld(dot)com(dot)au EARTH::AUSTRALIA:[SYDNEY]HARANGOZO.CSABA;1, delete? [N]: Sattinger’s Law : It works better if you plug it in.
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FREQUENTLY ASKED QUESTIONS About JF MEZEI (Rev. Mar. 01, 2004) 1. Who is JF Mezei? Jean-Francois Mezei is the worst netkook and megatroll to have ever hit rec.travel.air and various other usenet newsgroups. He is also one of the longest running trolls in usenet history. ***WARNING: JF MEZEI IS A ROGUE CANCELLER. HE FORGES THE NAME AND E-MAIL ADDRESS OF USENET POSTERS HE DOES NOT AGREE WITH AND CANCELS THEIR MESSAGES.*** If you participate in the same newsgroups he does, you should monitor the control.cancel newsgroup. If you find that he has cancelled your messages, 2. How long has he been trolling? For well over a decade. 3. Where does he live? Montreal, Quebec, Canada Jean-Francois Mezei 86 Harwood Gate Beaconsfield, QC H9W3A3 (514) 695-8259 4. What makes him such a malicious troll? His trolling is constant, repetitious, relentless. Once he invades your newsgroup he will stay for decades, troll around the clock, day in and day out, every day of the year, for years and years on end. He does not listen to pleas to stop, he does not listen to anything anyone tells him, he does not pay attention when the misinformation/disinformation he posts is corrected, he just goes right on trolling year in, year out like a little child holding his ears closed while yelling "I can’t hear you, I can’t hear anything you say!" 5. What does he troll about? His favorite subjects are USA-bashing and anything to do with sex. He hates the USA and Americans and will hijack any thread and turn it into a USA-bashing fest. If he can’t do that then he’ll just start making lewd posts. 6. What does he hate about the USA? Everything! He is part of a larger group of Canadian trolls who have a visceral hatred of the USA, motivated by envy mostly. The USA is a happier, better, more successful version of their country and they can’t stand it. Some of JF’s favorite troll bait is "the Bush regime", "the Bush-Rumsfeld-Wolfowitz axis of evil", "Americans are brainwashed", "Cars are evil", "SUVs are evil", "all Americans are stupid" etc. 7. What about his sexual trolling? Ah, that is JF at his trolling best. No sexual topic is too bizarre. Among his favorites are child sexuality, masturbation, women’s genitalia, sex toys, circumcision, the sex lives of Americans (of course) … the list is endless. 8. Circumcision??? Yes, JF trolled the circumcision newsgroups for years. He still likes to insert circumcision into his trolling every now and then. Apparently, JF was traumatized as a child because his parents, poor Hungarian immigrants to Canada, left him uncircumcised when he was born, as is the custom in most of the world. Growing up in Canada where male infant circumcision was prevalent at the time, he was psychologically scarred (so he claims). As soon as he could he arranged to get himself snipped, and then joined the brigades of circumcision proselytizers in the newsgroups advocating the joys of a free willy. His main argument is how much better he was able to masturbate after getting circumcised without that "pesky foreskin" getting in the way of his enjoyment, and he has made it his mission in life to spread the circumcision gospel. 9. What’s his interest in child sexuality? That sounds kind of freaky. Well, everything having to do with Mezei *is* freaky. Among the subjects dear to his heart are the genitals of little boys and girls, especially little boy’s foreskins (and how tight they are) and little girls’ hymens. He is also a tireless activist and advocate that children should be taught to masturbate early on so that they don’t grow up "sexually repressed like Americans". He also counsels all parents of boys that they constantly check their little boys’ penises and foreskins frequently to ensure a good fit, proper movement, and that they be able to masturbate with no problems. Utopia for JF would be a world full of parents manipulating their little boys’ penises. 10. Ewww! This guy is sounding more and more disgusting by the minute! Are you sure about all this stuff? Yes, you can check the google archives for yourself. There’s over a decade full of Mezei trolling in there. 11. How can I find all that out, doesn’t he change aliases all the time like all trolls do? Of course! See the appendix below for a list of many of his known trolling aliases. 12. So where does this guy get so much time to troll, doesn’t he work? Ha ha ha! JF hasn’t worked a day in his life! He’s an adult baby, a grown man who still lives at home with mommy and sleeps all day and trolls the newsgroups all night. In his free time when he isn’t trolling he likes to ride his bike down to Dorval Airport and race the planes down the runway in his bike. 13. That seems strange, is he mentally ill or something? Bingo! JF is a boy in a grown man’s body. Psychologically he never got past the age of 13 and got stuck in a world of bathroom humor (i.e. "pull my finger!") and locker room antics that he has never been able to outgrow. 14. Speaking of locker rooms, I heard he has a sexual fetish about them, is that true? Yes! JF goes to the gym not to work out but to watch men in the locker room. He loves to post about the male sexual organs he has seen in locker rooms over the years, especially his unnatural obsession with foreskins. He stalks the men in locker rooms trying to measure how much foreskin they have, or how little is left if they have been circumcised. He gets extremely excited when he spots a case of phimosis. 15. Oh my Gawd, this guy is nuts! He should be locked up in an insane asylum! Yep, JF is certifiably insane. He lives in a black helicopter / tin foil hat world where others are out to get him. The key to understanding JF is that he sees himself as a VICTIM. To JF the world is out to get him, especially the USA. Victimhood is what JF is all about. What seems to have sent him over the edge was when the Canadian rail system was "killed", in his words. He used to be a major train nut, spotting trains, writing down their numbers and chasing them down at the train yard like a good freak. Then he turned his attention to aviation. Major events that made him fall head first deep into the abyss were the bankruptcy of Canadian Airlines and their subsequent takeover by Air Canada (whom he sees as evil). So paranoid is he that when an Air Canada plane crashed he claimed that Air Canada employees went lurking about in the night with buckets of white paint to cover up the Air Canada markings. He saw that as symbolic of a cover up of the crash investigation. He has never recovered from this. 16. Where else does he hang out, I want to avoid him! His main haunt on usenet is comp.os.vms, a newsgroup dedicated to some ancient, arcane, obsolete piece of vax crapware that nobody has taken seriously for decades. JF hangs out there with other misfits and social dropouts who share his psychological traumas, crying for the good old vax days of yore. It’s really pathetic! 17. Where else does he hang out? can.internet.highspeed, alt.cellular.fido, and a few other geeky computer groups. For a while after the Shuttle Columbia disaster he invaded the sci.space groups, sci.space.shuttle in particular, and trolled it relentlessly with the anti-American, conspiracy theory crap he’s so famous for. But they ran him off that group and he had to go crawling back to comp.os.vms with his tail between his legs, licking his wounds. 18. It sounds like comp.os.vms is the only group he respects and doesn’t troll. Pretty much. For a megatroll like JF it’s impossible not to troll, so he slips in troll bait every now and then, but by and large he respects comp.os.vms, and, more importantly, he tries to hide his trolling activities from them so they won’t find out what a major netkook he is. 19. Wow, sounds like he should be exposed so they will know what kind of psycho he is! Exactly. Feel free to post all his trolls to comp.os.vms. And while you’re at it post them to can.internet.highspeed and alt.cellular.fido too. And to alt.usenet.kooks, a group for the likes of JF, and news.admin.net-abuse.usenet. 20. What else can I do? Is there an abuse address? Yes, you should send complaints along with copies of his troll posts to: For personal attention, you may contact Ralph Doncaster at Istop directly at And feel free to distribute this FAQ freely. Post it to newsgroups, email it to people, you may host it at your own website, send it to newspapers and magazines that do Internet articles or anything to do with Montreal or Canada, etc. *** APPENDIX *** List of some of the many trolling aliases used by Mezei over the years. This is only a partial list, he has so many it’s impossible to compile a full list. … read more »
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Question:
That’s just great advice. I hope you don’t pay him too much for the garbage he’s telling you. I guess he thinks some valium and wine is a good combo. Maybe he’s in some other business besides homeopathy! Debs PS It’s not good for ANYBODY to take Valium and drink wine at the same time. – Hide quoted text — Show quoted text ->Did the homeopath tell you that drinking two glasses of wine every day >WHILE taking Valium was a GOOD idea? > First he told me to cut the valium dose in half, and I was already taking a > medium dose so that put me at a low dose. Then he asked if I drink red wine > and I said a few times a week with dinner but not daily. He had already > asked me plenty of questions about me, like if I work, etc. I don’t drive, > I take the train to work. So I think the risk of drinking a single glass of > wine with the lose dose of valium was very minor. In fact I did it all last > week without any ill effects. It’s relaxing and I enjoy wine so I don’t see > any problems. Now I’m taking half of my valium pill every other day and > hope to be off soon. > I agree that taking valium & alcohol can be dangerous if you drive or > operate dangerous machinery, etc. That’s why it’s important to discuss it > with a doctor. What’s safe for one person may be dangerous for another. > Michael
– remove YOURFOOT before responding
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> Did the homeopath tell you that drinking two glasses of wine every day > WHILE taking Valium was a GOOD idea?
First he told me to cut the valium dose in half, and I was already taking a medium dose so that put me at a low dose. Then he asked if I drink red wine and I said a few times a week with dinner but not daily. He had already asked me plenty of questions about me, like if I work, etc. I don’t drive, I take the train to work. So I think the risk of drinking a single glass of wine with the lose dose of valium was very minor. In fact I did it all last week without any ill effects. It’s relaxing and I enjoy wine so I don’t see any problems. Now I’m taking half of my valium pill every other day and hope to be off soon. I agree that taking valium & alcohol can be dangerous if you drive or operate dangerous machinery, etc. That’s why it’s important to discuss it with a doctor. What’s safe for one person may be dangerous for another. Michael
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Did the homeopath tell you that drinking two glasses of wine every day WHILE taking Valium was a GOOD idea? Debs – Hide quoted text — Show quoted text – > I saw a homeopath a week ago and posted what he said in a rather long post. > Basically he gave me some homeopathic medicines and a balanced diet with > more fiber (eat a fruit with every meal). He also made me promise to > exercise at least 30 minutes at least 3 times a week, the minimum being a > fast walk for 30 minutes. > The diet was easy to adopt, no special stuff to buy just eat a balanced > diet: meat, vegetables (cookied), fruit, bread, etc. Drink a big glass of > water before each meal and drink 1 (and only 1) glass of red wine with lunch > & dinner. The wine is important, it relaxes, aides digestion, and the > tannins are healthy. For americans (I’m american living in France) it may > not be possible at lunch but fortunately in Europe you can have wine at > lunch (even in the cafeteria) and it’s no big deal. I didn’t have the > courage to do it cause no one else I work with drinks wine but Friday I > decided to try it. I was definitely less stressed in the afternoon! So I > will continue with a single glass with lunch. > I exercised every day, doing fast walking, jogging, and my bicycle. > Actually I missed one day but I did shopping that day so I was walking a > lot. > I also took his medicines as directed. > Verdict: I had more stomach pains from the increase in fiber (more veggies > and raw fruits), and less diarrhea (from the additional fiber I guess). I > felt much less stressed and I slept much better this past week. I attribute > this more to the diet and exercise changes rather than his medicine. I did > a lot of reading on homeopathy and I now believe it works, but I believe it > is a placebo. Nothing wrong with a placebo when it works and it’s not > expensive! But after reading up on it I’m not sure the placebo effect will > continue. If you’re interested in homeopathy, I recommend this website, > written by a homeopath and somewhat honest about it I must say: > http://www.accampbell.uklinux.net/homeopathy/index.html > specifically this page (the book is mostly history which is fascinating but > if you want the summary just read the last chapter): > http://www.accampbell.uklinux.net/homeopathy/homeopathy-html/chapter1… > Finally, a homeopath doctor who admits it’s placebo! Everything he says is > true from my experience. For example, my first visit lasted 90 minutes. > The doctor really listened to me and didn’t make me feel like I was crazy. > I even told him he’s the first doctor who didn’t make me feel crazy. That > is part of homeopathy! Because it’s partly psychotherapy. Also my > homeopath insisted I do the diet and exercise, and I think that’s important > because that produces more results than the homeopathic medicine. So even > if the medicine is placebo I’m still very glad I went. I might go back I’m > not sure. He is expensive (about $40 after insurance) but the medicine is > free. And putting the sugar pills under my tongue is fun. > I also decided to give up on the psychiatrist I saw. My last visit was only > 12 minutes long. I told him that I wasn’t happy with the progress and that > he kept leading me on. He said that we discussed my medicine (valium) and > that it’s not possible to do therapy after discussing medicine. What a > crook! BTW I followed my homeopath’s advice and cut the valium dose in > half. I’ll slowly taper off over the next few weeks like he said. Again, > more good advice from the homeopath: More exercise and less valium. > Unfortunately in France Psychologists are not reimbursed by the healthcare > system so unless I want to pay $60/visit I’m limited to seeing psychiatrists > who rush you in and out in 12 minutes and just prescribe valium. BTW the > valium did work well, and I recommend it for short term periods of high > stress (wedding, new job, etc.) but definitely not for the long term!!! > All that said, I strongly recommend a balanced diet (add fresh fruit slowly > into your diet) and daily exercise, I think that will produce huge results. > I recommend this before seeing a homeopath. I’ll post another update after > another week. My goal is to taper my Entocort down from 3 to 2 per day and > then take it from there. > Michael
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I saw a homeopath a week ago and posted what he said in a rather long post. Basically he gave me some homeopathic medicines and a balanced diet with more fiber (eat a fruit with every meal). He also made me promise to exercise at least 30 minutes at least 3 times a week, the minimum being a fast walk for 30 minutes. The diet was easy to adopt, no special stuff to buy just eat a balanced diet: meat, vegetables (cookied), fruit, bread, etc. Drink a big glass of water before each meal and drink 1 (and only 1) glass of red wine with lunch & dinner. The wine is important, it relaxes, aides digestion, and the tannins are healthy. For americans (I’m american living in France) it may not be possible at lunch but fortunately in Europe you can have wine at lunch (even in the cafeteria) and it’s no big deal. I didn’t have the courage to do it cause no one else I work with drinks wine but Friday I decided to try it. I was definitely less stressed in the afternoon! So I will continue with a single glass with lunch. I exercised every day, doing fast walking, jogging, and my bicycle. Actually I missed one day but I did shopping that day so I was walking a lot. I also took his medicines as directed. Verdict: I had more stomach pains from the increase in fiber (more veggies and raw fruits), and less diarrhea (from the additional fiber I guess). I felt much less stressed and I slept much better this past week. I attribute this more to the diet and exercise changes rather than his medicine. I did a lot of reading on homeopathy and I now believe it works, but I believe it is a placebo. Nothing wrong with a placebo when it works and it’s not expensive! But after reading up on it I’m not sure the placebo effect will continue. If you’re interested in homeopathy, I recommend this website, written by a homeopath and somewhat honest about it I must say: http://www.accampbell.uklinux.net/homeopathy/index.html specifically this page (the book is mostly history which is fascinating but if you want the summary just read the last chapter): http://www.accampbell.uklinux.net/homeopathy/homeopathy-html/chapter1… Finally, a homeopath doctor who admits it’s placebo! Everything he says is true from my experience. For example, my first visit lasted 90 minutes. The doctor really listened to me and didn’t make me feel like I was crazy. I even told him he’s the first doctor who didn’t make me feel crazy. That is part of homeopathy! Because it’s partly psychotherapy. Also my homeopath insisted I do the diet and exercise, and I think that’s important because that produces more results than the homeopathic medicine. So even if the medicine is placebo I’m still very glad I went. I might go back I’m not sure. He is expensive (about $40 after insurance) but the medicine is free. And putting the sugar pills under my tongue is fun. I also decided to give up on the psychiatrist I saw. My last visit was only 12 minutes long. I told him that I wasn’t happy with the progress and that he kept leading me on. He said that we discussed my medicine (valium) and that it’s not possible to do therapy after discussing medicine. What a crook! BTW I followed my homeopath’s advice and cut the valium dose in half. I’ll slowly taper off over the next few weeks like he said. Again, more good advice from the homeopath: More exercise and less valium. Unfortunately in France Psychologists are not reimbursed by the healthcare system so unless I want to pay $60/visit I’m limited to seeing psychiatrists who rush you in and out in 12 minutes and just prescribe valium. BTW the valium did work well, and I recommend it for short term periods of high stress (wedding, new job, etc.) but definitely not for the long term!!! All that said, I strongly recommend a balanced diet (add fresh fruit slowly into your diet) and daily exercise, I think that will produce huge results. I recommend this before seeing a homeopath. I’ll post another update after another week. My goal is to taper my Entocort down from 3 to 2 per day and then take it from there. Michael
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