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Lessons In Refining Food Aid From ‘captain Phillips’

food aid programs in his 2014 budget , which was unveiled in April with bipartisan support in the form of a strong endorsement from House Foreign Affairs Committee Chairman Ed Royce (R-Calif.). The plan would have eliminated monetization, permitted greater purchases of locally grown commodities and reduced the preference for shipping on U.S.-flagged vessels . The idea was to help an additional 2 million to 4 million people, at about the same cost as the current programs . Alas, there is no Hollywood ending to this story. Reform legislation has been blocked by the farm and maritime lobbies and the lawmakers from rural and coastal states who do their bidding. Supporters of the status quo certainly cant win the policy arguments. U.S. agricultures case against reform is especially weak; that heavily subsidized sector is booming, thanks in large part to commercial exports. The maritime industry says that the cargo preference for U.S.-flagged vessels preserves a merchant marine fleet for use in a military crisis. But the Defense Department does not consider most of the relevant ships militarily useful. The Pentagons top logistics official, Frank Kendall, has said that the proposed reforms will not impact U.S.

Musicians play up Nashville food scene

And it’s largely thanks to those same musicians. “Not only did the music (industry) bring money, stable money, into this town, it also brought people, people from all over the country and the world, to live in Nashville,” says Roderick Bailey, who recently was named the Southeast’s best new chef by Food & Wine magazine. Those people brought worldly palates. And an expectation that those palates could be catered to. The Kings of Leon, for example. Band bassist Matthew Followill says the band’s constant touring exposed its members to all manner of great food. And they wanted it when they came home to Nashville. In this Sept, 28, 2013 photo, a couple takes a picture of themselves as they attend an outdoor conce “A lot of the people in the food industry are also big music fans,” Followill said at the band’s Nashville studio. “We kind of felt like Nashville didn’t have a really good food scene going on. And it has changed for sure, in the past three, four, five years and there have been a lot of great restaurants that have come in. But for a while it was kind of lacking in that area compared to some of the other cities on the same scale.” That’s changing. Fast.

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