Details:
We are conducting two studies a one-on-one usability session and a group-based focus group.
• If you are selected you will participate in one study.
• The session will require 1.5 hours of your time.
• We are offering a $50 AMEX gift card for participation.
• We are scheduling sessions for:
November 23rd, November 24th and December 1st.
• Sessions will be conducted on site in Palo Alto.
After we have received your completed survey and you meet our requirements we will follow up via e-mail on a first-come-first-serve basis to schedule a session.
A community of energetic, enthusiastic and caring grandmas
Brand new grandmas, seasoned grandmas, grandmas-in-waiting, and grandmas-at-heart
What We Do
Meet every other month at members' homes in the San Francisco Bay area (Silicon Valley chapter) for two hours on Sunday afternoons.
Present programs on activities to enjoy with your grandchildren, such as traveling, visiting museums, storytelling, gardening, singing silly songs, reading and sharing family memories.
How We Stay in Touch
Members-only online community
Email announcements of our meetings
Monthly online newsletters with meeting summaries and activities to enjoy with your grandchildren
Weekly blog posts with tips, book reviews, recipes, and holiday traditions
Reasons to Join
Share resources that enrich your family life.
Discuss the joys and challenges facing today’s grandmothers.
Learn creative ways to bond with your grandchildren.
Meet dynamic, multi-faceted women with a zest for life.
Treatment Study for Social Anxiety at Stanford University
If you have trouble talking in front of people, speaking up on conference calls, making small talk, introducing oneself, being the center of attention, or dating, then our treatments may be helpful for you. Please rate how much you have been bothered the items below during the PAST WEEK on a scale of 0 to 4. 0=not at all bothered 1=a little bit bothered 2=somewhat bothered 3=very much bothered 4=extremely bothered
_____1. Being embarrassed or looking stupid are among my worst fears.
_____2. Fear of embarrassment causes me to avoid doing things or speaking to people.
_____3. I avoid activities in which I am the center of attention.
If you scored a 5 or above, you may benefit from our stress reduction courses for social anxiety.
We are offering 8 weeks of a stress reduction program (either a mindfulness meditation based stress reduction or an exercise and fitness based stress reduction) to people with social anxiety. The treatment study's goal is to better understand the mechanisms of therapeutic change and its long-term impact in individuals who suffer from social anxiety.
We are seeking people with English fluency who are right handed, age 21-55 individuals who primarily have problems with social anxiety and are able to commute to Stanford University for assessments. We also ask that study participants be willing to discontinue use of mood or anxiety medications and concurrent therapy for the duration of their participation in the study.
If you would like more information or you have a referral, please view our website (http://caan.stanford.edu/) and call (650-723-5977) or email us (caan.cbt@gmail.com)
Press Club is a wine country experience in the heart of San Francisco, offering an exclusive array of wines direct from eight of Northern California’s most acclaimed wineries. The luxuriously modern interior features dedicated tasting bars, social sipping lounges and a retail store.
20 Yerba Buena Lane
San Francisco
415.744.5000
Domenico Wines Pouring award-winning wines in a comfortable yet elegant setting. Dramatic 24-foot bar in a stylish Tasting Room that can accommodate up to 200 guests for special events and tours. An easy drive from anywhere in the Bay Area. In addition to the traditional California style of wines on the tasting menu, unique Italian varietals such as Aglianico, Sangiovese, Malvasia, Bianca and Barbera are also offered.
1697 Industrial Road, San Carlos
(650) 593-2335
Dreyer Wines, LLC
35 E. Napa Street
Sonoma
(707) 935-1200
750ML
227 S. San Mateo Drive • San Mateo 342-WINE
Rosenblum Cellars
2900 Main Street, Alameda / 510-865-7007
Rosenblum Cellars is the only California winery located on an island. It is housed in a warehouse in an industrial district of Alameda, an island just off the city of Oakland.Rosenblum is best known for their Zinfandels, and there were twelve available during my visit. The San Francisco Bay, Contra County was rich and spicy with plum and cherry flavors while the Redwood Valley, Rhodes Vineyard, Annette's Reserve had flavors of blackberries, cherries, black olives and chocolate. White wines consisted of a white table wine, Viognier and two Chardonnays and reds included Merlot, Syrah, Petite Syrah, Cabernet Sauvignon and a Bordeaux blend. They also produce several dessert wines and a Zinfandel Port will be released in October, 2000.
Tasting 2010 will be held in Festival Pavilion at Fort Mason Center on August 22 and 23.
In 2000, Family Winemakers started holding a tasting in the Los Angeles area for wine trade. Over the past five years the event has been held at the Pasadena Convention Center and typically draws 300 wineries and over 1,000 members of the wine trade. It is the most comprehensive tasting of California wines in the Los Angeles area. The 2009 event, our 10th, was held on March 17 in Pasadena. The 2010 event will be Tuesday, March 16 in the new Pavilion at the convention center.
Lost Canyon Winery now hosts one of the East Bay’s premier tasting rooms! The Winery and Tasting Room are located just south of Jack London Square on Oakland’s estuary waterfront. The recently opened Tasting Room is a perfect destination for wine lovers who are interested in tasting world-class wines without the trouble of driving to Napa or Sonoma counties.
The Tasting Room is open on Friday, Saturday and Sunday afternoons from 1:00 until 6:00, or by appointment. Lost Canyon Pinot Noir, Syrah, or Viognier wines are available. Tasting is $5.00.
To make an appointment, call Lost Canyon at 510-534-9314 or info@LostCanyonWinery.com.
A Taste of Monterey's large Visitors' Centers on Cannery Row overlooking the Monterey Bay and in historic Old Town Salinas are perfect locations to enjoy a variety of local wines. Representing over 70 regional wineries, each of our locations are great places to taste, shop and relax.
Tannins are a vital ingredient in wines, especially red wines, and form the basis of wine reviews. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, taste on the palate, while the aged wines are more subtle in flavor. Also, the "length" of a wine, which means the amount of time the sensations of taste and aroma persist after swallowing, is a good measure to consider. This can only be learnt after you've tasted a few wines, but recommendations work the best here.
Acids of various types are present in wine, and are essential to the wine's longevity and also to its taste. A higher acidity makes the wine more tart and sour tasting; whereas a low acidity results in flat tasting wine that has a higher chance of getting spoilt. Acidity, when present in the right quantities, makes all other flavours in the wine stand out, including the undertones of fruit, spice and herbs. The flavour in wine that you would describe as tangy, sharp, refreshing, bracing, bright, crisp or zingy is basically due to its Acidity.
You've probably heard of full-bodied wines, which is a direct measure of its alcohol content. The variations in the "body" of wine are like varying levels of fat-content in milk. On every wine label you’ll notice a percentage of alcohol by volume, which indicates its body as follows:
* 7.5% - 10.5% indicates light body
* 10.5% - 12.5% indicates medium body
* 12.5% and over indicates full body (very high alcohol)
Reading the Wine Label
This is perhaps the most important step for a novice person as reading a wine label carefully will often help you know the type, variety, flavor, region and vintage of the wine. It also pays to read the owner's notes on the bottle as it may guide you about the flavors, brand and sometimes, even food pairing suggestions. Plus, the wine labels will generally have Wine Grades printed on them; the higher the rating, the better the wine. Its recommended not to go below 80 points for a quality wine.
Vintage simply refers to the year the wine was made. Because weather cooperates better in some years than in others, certain years will produce better wines than others. The amount of rain that falls close to harvest time typically determines the amount of sugar in the grapes and thus, will affect the taste. It is beleived that 1990 was a great year for all wine, so if you are looking to impress, order a 1990 bottle and you are less likely to make a wrong choice! But remember, older wine does not necessarily mean better wine, especially if the older bottles were from a bad vintage.
Were you a wine connoisseur, you’d always know whether to serve red or white wine, have full knowledge of their characteristics and know which particular wine best complements the meal that you’re planning to serve. Most of us, however, either have a rather limited understanding or have no clue at all. Serving the correct type of wine with a particular meal isn’t just a matter of being trendy – it’s a matter of the blending of flavors and textures, or “body”. Just as you wouldn’t place a heavy stew on the menu with fruit platters and light salads during a spring or summer event, neither would you use a heavy wine with a light dish. Here are a few basic guidelines that might help you to select the proper wine/food combinations.
WHITE WINES
As a general rule, white wines – which are lighter in character than their heavy red counterparts – are served with lighter foods and are typically the types of wines that are served with appetizers or entrees that offer a lighter presentation.
Chenin Blanc
This crisp, semi-dry to dry wine – which tastes of apples
, pears and tropical fruit – can age for up to five years and tends to best complement both mild and strong cheeses, appetizers, shrimp, crab, lobster, shellfish, poultry and Asian foods.
Gewurztraminer
This is a German wine – meaning “spice grapes” - which is typically sweet, with some dry variations. The bouquet is redolent of roses and lychees, and tends to have both flowery and spicy characteristics. This is best when aged from two to four years, and is best appreciated when paired with mild cheeses, appetizers, poultry, pork and Asian foods.
Dry Riesling
There are many varieties of Riesling and is produced with great success in its native country of Germany. The catch-phrase “Rhine Wine” refers to the German territory in which the grapes are grown. The dry version of this family, however, tends to come from California and offers a melony taste. This goes very well with mild and strong cheeses, appetizers, shrimp, crab, lobster, seafood with light sauce, grilled fish, poultry, pork and Asian foods.
Sauvignon Blanc
Sometimes referred to as Fume Blanc, this light wine offers the combined tastes of herbs and olives, with a slightly smoky characteristic. While there are variations of Sauvignon Blanc which range from sweet to dry, it tends to be quite light and is a perfect complement to mild and strong cheeses, appetizers, oysters, shrimp, crab, lobster, shellfish, seafood with light sauce, pasta with cream sauce, grilled fish and poultry.
Chardonnay
Depending upon its environment, this white wine can range in flavor from semi-sweet to sour and can have either a heavy or light characteristic. Most often, the flavors that will present themselves are lemon, lime, tangerine, apple, melon and oak. This tends to be a rather dry wine and goes best with strong cheese, appetizers, oysters, seafood with a light or cream sauce, grilled fish, poultry and pork.
White Riesling
While there are a number of types of Riesling, this tends to offer a fruity, floral taste which will exhibit more of a melon characteristic if produced in California, as opposed to the more tart grapefruit characteristic of the German variety. White Riesling not only goes well with mild cheese, but is one of the wines that blends exceptionally well with chocolate.
Due to their heaviness, red wines are generally not served with an opening course, such as an appetizer – although there are exceptions. Instead, these tend to do much better with heavier foods, and are often found in combination with a weightier entrée, such as pasta with red sauce and beef dishes.
This tends to be a light, fruity wine which typically offers a fragrance of bananas, pears and other mild fruits. While the better varieties of Beaujolais should be enjoyed within two years of production, some of the better vintages can be kept for up to 10 years, whereas Beaujolais Nouveau should be used immediately. This light, tasty wine best complements strong cheese, appetizers, pasta with red sauce, pork and poultry.
Varying in color from cherry to a purplish red, which tends to become brown in color as it ages, this wine offers a variety of flavors. Among them are vanilla, leather, earth and jam. That which exhibits more of a jam flavoring tends to present itself in the form of plum, raspberry or strawberry. Strong cheese, pasta with red sauce, beef and pork are the best matches for Pinot Noir.
As a mellow, less harsh red wine, Merlot offers a variety of flavors which include violets, black cherries, plums and oranges. This tends to do best with medium-heavy dishes, among which are strong cheese, pasta with red sauce and beef, but is also one of the few wines that provides a beautiful complement to chocolate.
Ranging from mild, mellow characteristics to the rich and hearty variety, Cabernet is deep red in color and typically has the flavor of black currants with a hint of vanilla and oak, as a result of the storage barrels in which the wine is encased. More subtle flavorings include blackberry and mint. Cabernet blends quite well with strong cheese, pasta with red sauce, beef and chocolate.
This deep red – nearly black – wine is quite spicy with a hint of fruit that tends toward the flavor of dark cherries or berries. As Zinfandel ages, it becomes much more mellow, but is often appreciated in its youth (within the first two years after production). This heady wine best presents itself when enjoyed in union with strong cheese, pasta with red sauce, pizza and beef (including hamburgers).
There are many types of port (white, ruby, tawny, dated, harvest and vintage) and, depending upon who produces it, this wine can be aged from one to twenty years. Bouquets will typically include those of black currants, truffles, pepper and smoke. The two primary foods that are best complemented by port are strong cheese (usually cheddar) and chocolate.
The next time an occasion calls for wine, perhaps you’ll be a bit more ready to take on the challenge of matching a particular type with a specific dish. Basically, all you need to remember is that – in most cases – lighter wines best complement lighter dishes, and darker or heavier wines best serve heavier dishes, such as beef and pasta with red sauce. Before long, you’ll be well acquainted with the wine spectrum and much more comfortable in an environment where you’re responsible for ordering the wine.
Grapes have been domestically grown for the making of wine by humans for more than 12,000 years. The varieties of grapes used to make wine can be grown in nearly any country. Wines are classified as sparkling (such as champagne) or non-sparkling. Non-sparkling wines are divided into red, white, and rose or blush. A wine can be classified as dry or sweet. The more sugar used up in the fermentation process, the dryer a wine will be. A vintage wine is one in which 95 percent of the grapes it contains were harvested in the same year, which is indicated on the bottle.
There are a bazillion different varieties of wine, and it would be impossible to list them all. To get you started, here are a few of the more popular wine varieties you are likely to find on a restaurant’s wine list or at your local grocer, or click on the Wine Explorer link on the right for additional selections you can order via the web.
CABERNET SAUVIGNON (Red) (cab-er-NAY SO-vin-yon): One of my personal favorites. Cabernet’s flavor can be like plum, black cherry and spice. Cabernet is a mix of grapes aged for 15 to 30 months in oak barrels, which gives the wine a a woody, cedar flavor.
CHARDONNAY (White) (shar-dun-NAY): One of the most popular whites. Chardonnay has a flavor like apple, melon and/or pear.
CHENIN BLANC (White) (SHEN’N BLAHNK): This is my favorite white wine. It’s flavor is described as a subtle blend of melon, peach, spice and citrus.
FRENCH COLOMBARD (White) (kahl-um-BARRED): This wine has been called the king of jug wine. This is the least expensive wine you will ever want to serve or cook with. Anything less than this is best used for antifreeze.
PINOT NOIR (Red) (PEE-no NWA): This wine has been described by experts as having the flavors of black cherry, spice, raspberry and currant .
RIESLING (White) (REES-ling): Somewhat sweeter than the other white wines. One of the best wines to serve with desserts.
ZINFANDEL (Red or white) (ZIHN-fan-dell]): White Zinfandel is a blush-colored, slightly sweet wine. Real Zinfandel, the red wine, has a spicy pepper, raspberry, cherry, wild berry and plum flavors.
There are no hard and fast rules about which wine should be drunk with which food, but there are some tried and tested guidelines that those who serve with a meal wine can follow when deciding which bottle will best complement which dish.
At a formal dinner, sherry is drunk before the meal as an aperitif to stimulate the taste buds for the food to follow - especially the dry or off-dry sherries. Sweet sherry is best enjoyed with dessert or fruit at the end of the meal.
As a general rule, white wine is usually served with the more delicate dishes, such as fish, and heavy red wines with heavier foods such as beef, venison and composite dishes.
Drier wines are drunk before the sweeter ones and white before red when there is more than one kind of wine served with the meal.
Rose wine is halfway between white and red and can be regarded as a multi-purpose wine. Rose (a sweet red wine) or chianti (a dry red wine) are often served with Italian food, such as spaghetti, lasagna, etc. Sweet wine is drunk with dessert or fruit. Sparkling wine can be enjoyed at any stage of the meal - apart from traditionally being served on festive occasions. It goes especially well with dessert, however.
SERVING WINE
There are recommendations about the temperature for serving wine. Rose and white wines are cooled, but never served icy cold. Serving a wine too cold hides much of its taste. Sudden raising or lowering of the temperature of wine can also destroy much of its characteristics. Red table wine should be served at room temperature - around 65 to 70 degrees. Sparkling wine is cooled in an ice bucket and served from it. Port and white dessert wines are served at room temperature although sherry and dessert wine can be cooled in summer.
Red wine should be opened for a while before it is to be enjoyed. This allows the wine to “breathe,” or mix with the air to bring out its flavor. White wine should be chilled, not ice cold. Sparkling wine should be served chilled, from an ice bucket.
The ideal glass for red or white wine should have a medium stem to prevent the temperature of the hand from warming the wine. The glass should be tulip-shaped to concentrate the aroma or “bouquet” of the wine at the rim of the glass. The bowl of the glass should be clear and transparent to show off the color of the wine. Champagne is served in tall glasses called flutes.
Wine glasses should be filled 2/3 full to allow room for the wine to breathe. If you’re serving wine, don’t refill the glasses of your guests until they are completely empty.
If a bottle is not emptied on the first round, place it on a side table and fill the guests’ glasses again later. Alternatively, it may be left at the host’s right hand.
When buying wines, be sure to avoid bottles that have any wine residue near the foil covering the cork, as the wine may have been stored improperly and gotten too hot. Wine should be stored in a cool, dark place on its side to prevent the cork from drying out. Unfinished bottles of wine will keep for up to a week in the refrigerator. To bring a refrigerated red to drinking temperature, let the bottle stand out for 30 minutes or microwave a single glass for about 10 seconds.
There has been much wailing and gnashing of teeth over the last 3 centuries on what wines go with what foods. There are a few rules, but they aren’t etched in stone. The best way to find out what works is to experiment, and whatever you like is fine. As a general rule, for serving with soup, choose a dry or semi-sweet sherry. For seafood, white meat and light entrees, a white or rose table wine chilled slightly works nicely.
For red meat, grilled dishes, venison, stews and casseroles, serve a red table wine at room temperature. Dessert, fruit, nuts, and cheese go well with a sweet dessert wine such as a German Piesporter. To round out the meal, brandy or sparkling wines are served with coffee.
COOKING WITH WINE
Wine used for cooking doesn’t have to be expensive - the only real exception is the use of sherry in trifle or soup because then quality is very important. The only rule you should follow is to never use wine that has an off-taste or has gone sour. I always use a wine I wouldn’t hesitate to drink. If it doesn’t have a pleasant enough taste to drink, it won’t add a good flavor to the food. So-called “cooking wine” is often second rate, so don’t bother with it.
Wine that’s left over after a meal can also be used for cooking, as long as it is properly stored . For this, I use a neat little gizmo called a Vac-U-Vin. This little $15 gadget consists of a rubber stopper and a small, hand-operated pump. To use it, you replace the cork in an opened bottle of wine with the rubber stopper. The pump then is used to pump out all the air in the bottle. Wine stored with one of these in place will keep for a year without going bad. Each time you use any of the wine, you replace the stopper and pump out the air again. The stoppers are reusable and the kit comes with 2 of them.
During the cooking process all the alcohol evaporates, but the delicate flavor of the wine remains in the dish. When it comes to the amount of wine to add to a recipe, try for subtlety rather than overpowering the dish with wine. The more wine that is added to a dish, the longer it must cook to evaporate the raw taste of alcohol and to add flavor.
Wine can also be used to marinate food. A leg of lamb is is referred to as “mock venison” when it has been marinated in red wine and herbs for a few days. Meat is greatly tenderized by being marinated in wine. This is due to the acidity of the wine breaking down the muscle fibers.
Avoid overheating when cooking with wine and keep the lid on to preserve the flavor.
Champagne Bottle and GlassCHAMPAGNE
The pop of a champagne cork brings a bubbly smile to party-goers everywhere. And why not? The serving of champagne is synonymous with celebration and special occasions, especially New Year’s Eve. More of it is sold in the two weeks preceeding New Year’s Day than at any other time of the year.
Since most of us don’t regularly buy champagne, here’s a quick course in Champagne101.
Champagne traces its history to17th-century France, where a Catholic monk named Dom Perignon was cellarmaster of the wine cellars at the Abby of Hautevillars in Northen France. The good brother had been conducting experiments on blending wines from different varieties of grapes when he discovered that certain mixtures produced bubbles when fermented. Unfortunately, the bubbles burst in the bottles, so Dom Perignon had to re-design the bottles, and also the corks. When he accomplished this feat and tasted the results, he is said to have exclaimed to his fellow monks, “Come quickly — I am drinking stars!” And so, champagne was born.
True champagne only comes from a small region in Northeast France called, appropriately enough, the Champagne region. Most of the world recognizes this distinction and calls their sparkling wlnes by different nalnes — spumanti in Italy, sekt in Germany and vin mousseux in the other parts of France. But a lot of American vinyards call sparkling wines champagne, even though technically they’re not.
French champagne is usually made by blending chardonnay and pinot noir or pinot blanc grapes. California “champagnes” are often made of the same blend, while those from New York stateare from the pressings of Catawba and Delaware grapes.
The process of making champagne has changed little from the time of Dom Perignon — it is very labor intensive, with more than 100 steps in the process, although some of them are mechanized today.
After the champagne is blended and fermented in barrels, it is given a second fermentation in the bottles. A small amount of sugar — called a dosage — is added to each bottle just before the final corking. This dosage determines how sweet a champagne will taste. A dry champagne has no sugar added, and as a result, isn’t very sweet. The bottle’s label will give you a clue as to whether a particular champagne is dry or sweet. The label indicates the level of sweetness by these French terms:
* Brut — Very dry, less than 2 percent sugar;
* Extra sec Ñ Dry, up to 21/2 percent sugar;
* Sec — Slightly sweet, up to 4 percent sugar;
* Demi-sec — Up to 6 percent sugar;
* Doux — Includes anything over 6 percent sugar.
* Demi-sec and doux champagnes are considered dessert wines.
This fermentation produces the gas that gives champagne its characteristic bubbles and produces enough pressure to send a cork popping toward outer space. That’s why a champagne cork is tapered in a flare shape, and also why the corks are held in place by wire baskets.
A chilling experience
Champagne is best served well-chilled, at a temperature of 40 to 50 degrees. The best rule is the cheaper the champagne, the more you chill it, as lower temperatures diminish taste. An expensive champagne should never be served colder than 50 degrees. This is where a kitchen thermometer comes in handy.
Champagne should never be refrigerated for more than 2 hours, as this will also dull the flavor. It is permissible to do a rapid chill by submersing the bottle in a bucket of half-water and half-ice for no more than 20 minutes.
The popping question
In spite of what you see in the locker room after the Super Bowl, it isn’t considered polite to spray your date while opening a vintage bottle of bubbly. In fact, if a bottle of champagne is properly handled and chilled, the cork will have just a little pressure behind and will release without any champagne escaping from the bottle.
To open the bottle, first remove the foil covering the stopper. Then, untwist the wire cage covering the cork. With the bottle pointed away from anyone (and yourself) hold the cork in one hand and the bottle in the other. Gently twist the cork until you feel it begin to give way, then ease it out with your thumb.
Another way to ensure the cork doesn’t go flying is to cover the whole top of the bottle with a cloth dinner napkin and proceed as above. This way, if the cork does eject from the bottle, it is immediately caught by the napkin, which also soaks up any spillage.
Please vote for Hayden C. as fan favorite for GAP casting. It only takes 1 minute to register to vote for Hayden! Please help him win, he realllllly wants to win!
My name is Michael Latulippe, I have no ride to the event, but I want to go. If anyone can give me a ride let me know - here is my site - http://www.michaellatulippe.com
Evolutions of Parallel Processing Computing: The Rise of Throughput Computing
Advances in semiconductor technology over the last decades have opened up many new possibilities in parallel processing architecture. The technologies and architectures of the early supercomputers have evolved towards machines that support a combination of data- and thread-level parallelism and have a deep memory hierarchy. There is a tension between these emerging parallel machines and today’s commodity processor architecture.
No matter what you do or don't do, all of existence is still non-dual.
You may live a life more at peace if you perceive and understand the non-dual nature of existence.
Or you can chose to view existence from the play of duality and
suffer the consequences of the world never being quite the way you want or expected.
Non-duality contains everything, including duality.
You can live with the peace of understanding the entire non-dual nature of existence,
or you can struggle within the duality view of existence.
But either way, there is nothing that you HAVE TO DO with your life.
My son is also a minor, but he says the conductor was verbally abusive, wouldn't listen to the boy's explanations, and threatened to call the sheriff's department. The boys exited the train at Redwood City.
Both of these kids were minorities. I'm terribly sorry this happened to your sons - my son said they were both on the verge of tears. I certainly don't want my tax dollars being spent terrorizing kids who can't navigate a poorly designed ticket system.
If you are the parent of one of these kids, and needs a witness, please contact me. I'm not sure how the juvenile justice system works, but this is just plain wrong.
You could now be eligible for federal and state assistance programs that you never qualified for in the past. You might not have heard of these services before the recession showed up at your front door, but now they may be just what you need.
Call us today to start saving money on your energy bills and have your PG&E or Wood/Propane/Oil bill paid for under these programs. You can also qualify for free energy efficiency measures installed in your home, apartment, or rental, including a new refrigerator, new hot water heater, new wall heaters or furnace, new doors and windows, etc. All of this is provided under programs like HEAP which are funded by your government utilizing your tax dollars.
Maybe in a recession that is hurting so many people and families, we can now assist and help you too!!
We have been serving the local community for more than 20 years providing these services to your neighbors.
Call us today to receive an application to begin qualifying for this assistance.
1-888-728-3637
This number is working 24 hours a day and applicants need only leave their name, address, and phone number to receive an application and instructions mailed to them in approximately 48 hours. This process allows us to serve more than 400 clients a week with our limited staff.
Below are the most current Income Guidelines set by the state in order to qualify for our services. If you have had no income, a reduction in income, or have lost your job and income as recently as in the last 30 days, you may now qualify for our services and assistance. Call Today!
Size of Household
Monthly income
Annual income
1 $2,431.04 $29,172.52
2 $3,179.06 $38,148.68
3 $3,927.07 $47,124.84
4 $4,675.08 $56,101.00
5 $5,423.10 $65,077.16
6 $6,171.11 $74,053.32
On January 5, 2009, the County of San Mateo Workforce Investment Board released a Request for Proposal (RFP) for job development services.
Proposals will be solicited for a variety of job development services
within San Mateo County including but not limited to job placement, client assistance and employer relations. Eligible parties may be any public, private-for-profit, or nonprofit agency.
RFP packets will be available on January 5, 2009.
Packets may be picked up or downloaded from:
http://www.smcwib.org
Contact and pick up location;
Job Development RFP
Workforce Development Unit
260 Harbor Boulevard, Building A
Belmont, CA 94002
Please direct any questions regarding the RFP to:
Phone: (650) 802-3342
Fax: (650)802-5173
Email wibinfo@smchsa.org
Deadline for submitting a proposal is January 29, 2009. Proposals submitted after 4:00 p.m., pacific daylight time on this date will not be evaluated.
Celebrate the great work being done by organizations
in our community & around the world!
Toys - Fair Trade Crafts - Books - Art - Music
DVDs - Games - Puzzles - Jewelry - Decorations
Help promote fair trade!
Do your last-minute holiday shopping!
Learn about great social justice & peacemaking organizations!
Enjoy free holiday snacks & beverages
Listen to great music!
Have fun!
December 14th, 2008 - 12:00pm to 2:30pm
First Presbyterian Church Palo Alto
1140 Cowper Street - Palo Alto, CA
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Sponsored by:
Peninsula Peace and Justice Center
&
First Presbyterian Church of Palo Alto