Betsy DeVos is a force to reckon with when it comes to matters of education and charity work to improve education in the country. Together with her husband Dick DeVos, they have given to charity a total of $139 million for the betterment of education especially in their home state Michigan. Collectively, they have been ranked at number 24 on the Forbes list of top philanthropists.
Currently, she is serving in a position that she loves as the Secretary of Education under the Trump regime. So far, she has been involved in a major disagreement about the students who are transgender. Overall, she is doing great at her position.
Betsy DeVos’ Interests
Betsy DeVos is hailed as an innovator who creates environments where she likes to see everyone thrive. That is why she has fought so hard to make sure that whatever happens, the children in this country get what they deserve. She has shown a particular interest in some of these things:
- The transgender issue about bathrooms and their usage
- The voucher programs used in the schools
- The school choices
- Charter schools
- Politics and the betterment of the education sector in general
As evidenced by her spirited fight in the just concluded bathroom debacle pitted against Attorney General Jeff Sessions, she does not like people who try to disrupt school environments and the tranquility of quality education.
The Bathroom-Transgender Issue
Recently, Attorney General Jeff Sessions decided to rescind the bill passed during Obama’s administration that allowed transgender students their choice of bathrooms and a better education.
They were at it for a while but finally, with trump’s backing, the bill was rescinded and it sparked debate about the stance President Trump has been taking on the rights of LGBTQI and Minorities.
Betsy graduated from Holland Christian High School. She got her Bachelor’s degree in Arts from Calvin College in Grand Rapids, Michigan.
In school related matters, she has been serving as the chairman of the Philanthropy Roundtable, The American Federation for Children. She also served on several boards that have included: The DeVos Institute for Arts Management at the University of Maryland and American Enterprise Institute, ArtPrize, Foundation for Excellence in Education.
The Charitable Acts
Mostly, it has been her home state that has gotten the best out of her charity works with her husband but now that she is the Secretary of Education, we can always expect more from her and her works. So far, they have donated to the following schools.
- The DeVos Institute of Arts Management-They invested $22 million to launch this school at the University of Maryland.
- Michigan Aviation Academy
- Compass College of Cinematic Arts
- Northwood University
- Detroit Charter School Company New Urban Learning
In conclusion– we can say that Betsy is a woman committed to helping the education sector get back on its feet and get the American Dream going. Follow Betsy on Twitter.
Many women are getting fed up with commercial shampoos and conditioners. After years of using these products religiously, hair remains dry, damaged and frizzy. Although many of these products promise to keep hair soft, silky and shiny, they seem to do exactly the opposite.
That’s because these commercial hair care brands are lying to you. Despite their promises to keep hair healthy, they actually damage hair with synthetic chemicals. For instance, almost every commercial shampoo contains high levels of sulfates. Acting as harsh detergents, sulfates strip the hair of its natural oils, leaving strands feeling dry and frizzy. Additionally, these products are full of preservatives, parabens and synthetic fragrances that are harsh beyond belief.
The reality is that hair is extremely fragile and needs gentle care. Ingredients like sulfates agitate hair shafts. The more frequently you use shampoo and conditioner, the more damaged your hair will inevitably become.
However, a new hair care product is capable of cleansing and conditioning hair without using any of these damaging ingredients. WEN Cleansing Conditioner uses a unique formula of plant-based ingredients that gently clean and moisturize hair. Plus, these natural ingredients allow hair to maintain its natural oils that keep it soft and protected against damage caused by excessive heat, dry weather and other environmental factors.
WEN Cleansing Conditioner relies on botanical extracts like rosemary and chamomile. These extracts are renowned for their cleansing properties as well as their unique ability to soothe skin and calm down frizz. This product also uses plant-based moisturizers that ensure that hair is properly hydrated so that it may be shinier and softer than ever.
With WEN Cleansing Conditioner, you can undo years of damage caused by exposure to toxic chemicals. After only one week, hair that felt damaged beyond repair will be silky, shiny and healthy at last.
You can purchased WEN products on EBay.com
New York City is home to thousands of amazing restaurants that serve delicious and high-quality food. Unfortunately, there are also some bad apples in the bunch that will not only cost you an arm a leg, but deliver lesser-quality food that could even be hazardous to your health. New York City is known for their health department issues and the fact that many of their restaurants are riddled with insect and rodent infestations. Because of this, it is crucial that you find a great restaurant serving clean and tasty food.
Reviews can be your best friend when it comes to finding a good place to eat. People are often unbiased when reviewing restaurants and food vendors online, giving others insight into the experience they had while eating there themselves. While almost all NYC restaurants will receive a negative review from time to time, you should take any negative review to heart and take note if the establishment is receiving more negative reviews than positive ones. Ask friends and relatives what restaurants they enjoy going to in order to get some ideas on places to check out.
You might also want to contact the localized health department to find ratings on different restaurants. The NYS Health Department is responsible for doing cleanliness checks on all restaurants within their jurisdiction. All of their findings must be made public so people are able to see what a restaurant’s health rating currently is and any violations that were found during the inspection. Knowing this information can help you weed out the bad restaurants and only go with the better ones. After all, if you’re going to spend a lot on a meal and have a night out with friends in New York City, you want to know the restaurant you’re eating at is clean and has an outstanding menu.
It’s always fun to read about new food items being introduced in NYC. A few minutes ago, I read a recent article concerning a pizza pocket-like street food that is now being served at a new restaurant on the lower east side.
These sandwich pocket foods are known as trapizzinos, and they originated in Rome, Italy. In 2008, an Italian chef named Stefano Callegari started selling stuffed pieces of pizza bianca bread called trapizzino in Rome, and the food became very popular there.
After opening seven Trapizzino restaurants in the Rome, Italy area, with his business partners, chef Callegari opened his initial American Trapizzino restaurant in late February in NYC.
The trapizzino sandwich pockets at Trapizzino are stuffed with an assortment of Roman-style dishes that you would not expect to be serving as fillings in sandwiches.
Braised pork with rosemary and fennel pollen, pumpkin with crushed almonds and Pecorino cheese, and chicken cacciatora are some of the tasty foods that are served inside of pizza bianca triangles at Trapizzino. You can also order a trapizzino filled with eggplant, tomato, olive oil, and basil, or perhaps their boiled tongue trapizzino, with carrots, onion, parsley, and black pepper.
Stuffed rice balls called suppli are another type of delicious food served at Trapizzino. These delectable spheres are fried golden-brown, and filled with dishes such as arrabbiata, and carbonara pasta, and beef ragout with mozzarella.
While I like the concept of eating traditional Italian foods in a hand-held platform, I can’t help but wonder if the various fillings have a tendency to spill out of the sandwich pockets.
Is there anything better than sweating in a fiery sauna and eating borscht? The Russians don’t think so. The Mermaid Spa, in Coney Island, is a Russian-Ukrainian community center that features a circular hot tub, two ice water tile pools, steam room, sauna, and a rustic-style dinning room guarded by golden mermaids. The decor is best described as Weeki Wachee, Florida (the only city of live mermaids) meets “Eastern Promises,” the Russian gangster film staring Viggo Mortenson, albeit with softer lighting and more herb-scented air. To those uninitiated in traditional Russian banyas, the Mermaid Spa might seem like just another kitschy Coney Island attraction. But this Brooklyn jewel is the real deal and the closest thing people in New York get to enjoying a day at a Russian spa.
The Mermaid Spa serves a buffet of classic Russian dishes. There are hearty meat entrees such as a lamb leg, beef stroganoff and chicken tabaka, which are probably best enjoyed after you bake in the sauna, get lost in the fog of the steam room, and plunge like an arctic polar bear into one of the spa’s ice pools. If just the “idea” of a hefty, Peter the Great-style feast already has you busting out of your bathing suit, opt instead for the hot appetizers. Thick borscht, garlicky French fries, and pelmeni filled with beef, lamb or veal are classic banyan staples. Nevertheless, after all the heat and steam, your body shocked into a state of jelly, perhaps Mermaid Spa’s cold appetizers are the best choice. Pickled herring is a popular favorite, while the more daring gourmands should try salo, which is raw pig lard that’s been frozen, sliced thin, and rubbed with a raw garlic glove. It’s served on brown bread.
UKV PLC is an independent wine company located in the United Kingdom. They offer consultants to assist consumers with wine selection, location and pairing for gatherings, parties and special occasions.
UKV PLC provides a one on one unique experience, either in their office locations or at the costumers private residence. They can assist in the acquisition of rare and specialized wines and champagnes that are otherwise difficult to obtain. They work with a large network of suppliers, distributors and brokers to select the finest wines and champagnes. Because they are not affiliated with one specific brand they are able to provide a broad range of tastes and labels for their consumers.
Not only does UKV PLC procure specific wines for customers, they also obtain and sell a variety of collectable fine wines and champagnes to customers. Operating under the fact that wines have been used as a trading commodity and currency throughout human history, they collect and store an impressive array of rare wines and champagnes and assist the collectors of the world in finding and procuring these for themselves.
Added to their procurement services UKV PLC also provides storage for their customers collections in their London warehouse. These storage facilities are continuously maintained and updated to provide the optimal temperature to prolong the life of the wines and champagnes stored there.
If you have a wine and champagne collection and wish to have an estimate done for insurance purposes or wealth management UKV PLC provides highly trained staff to provide an evaluation. This information can also be used through their brokerage service if customers wish to sell any of their rare fine wines or champagne.
The idea of fine wines and champagne as a commodity or currency is not new but UKV PLC has created a new concept in how customers invest in this market.
Grubstreet recently published a round-up of the top 6 sticky buns in New York City. For those unfamiliar with the sweet treat, a sticky bun is similar to a cinnamon roll, but has a different topping. Rather than a cream cheese or powdered sugar based icing, sticky buns are cloaked in a combination of butter and brown sugar that can either be runny or a thick caramel.
Taking the number one spot for the city’s best bun is found at Flora’s Coffee, a cafe in the basement of the Met Breuer. Its dense and yeasty brioche dough makes this bun filling enough for breakfast. It features sweet buttered pecans for crunch and a punch of black cardamom inside, giving it a unique flavor from your usual sickly sweet sticky bun.
Second place for best sticky bun went to Balthazar. Their bun is the best of both worlds with a buttery, doughy interior and a flaky, crispy exterior. It is topped with a burnt sugar caramel, chopped nuts, and raisins for a traditional take on the beloved comfort food.
The schnecken at kosher bakery William Greenberg is a delicious German take on the sticky bun. With a soft sour cream dough that is both moist and crumbly and an almost too sweet brown sugar glaze, this bun is so loved you can order them by mail all over the country. It comes in three sizes to fit any appetite.
For those who don’t care for chopped nuts, the sticky bun at Sadelle’s brings the same delicious layered doughy goodness without the crunchy element. If you are looking for the perfect salty-sweet combo, head to Roberta’s. Their airy buns are almost like popovers in texture and are topped with a heavenly salted caramel glaze. Finally, Amy’s Bread serves a perfectly traditional take on the sticky bun. Its chewy edges, fluffy center, and pecan topping make it ideal for newbies to the treat.
The Cecil restaurant in New York City will close at the end of December. This is news to most residents because Head Chef Johnson recently overhauled the menu. The reason for the closing is that Chef Johnson wishes to focus his efforts on this new restaurant known as Minton’s. It is a bar with live music and snacks. It has the capacity to seat 200 plus people. The style of the food is “Afro-Asian-American” fusion food. Due to the restaurant’s unique style, it was the subject of constant praise within the New York City foodie community.
The old model for the restauranteur’s business was to have guests dine at The Cecil, then hang out at Minton’s afterward. The new Minton’s will be unveiled to the public on January 6th. It will be a hybrid of the two old facilities. Many of the most beloved dishes from The Cecil will transition over. Fan favorites include Chinese-chicken sausage, gulf shrimp, collard-greens salad and oxtail dumplings.
Chef Johnson is the public face of the restaurant, but he has no stake in the ownership of it. He does not have final say on any of the business decisions involved. He states that financial concerns were not part of the motivation for the recent changes. He is looking forward to the changes. They allow him to cook in a smaller kitchen where he can prepare the best possible food for patrons of the establishment. You can read more of Chef Johnson’s thoughts on the transition here.
Putting a winning combination of special talent on the college hardwood is one thing. However, meshing a menagerie of especially gifted young basketball players to blend into a championship unit is the ultimate goal. In the world of NCAA Division I hoops, Yanni Hufnagel is known as the ‘wizard of recruitment’.
Hufnagel’s journey to becoming the man who’s hard to turn down when reaches out his hand and asks you to become a student/athlete at his school started in a rather inauspicious manner. He actually wanted to be a basketball player himself for his Scarsdale, New York high school team, but he wasn’t talented enough to make the cut.
Yanni Hufnagel started a trend of not accepting defeat, by navigating his way to a bachelor’s degree from Cornell University in Industrial and Labor Relations. After an internship with the NBA Nets franchise, he landed as the graduate assistant on the Oklahoma Sooner staff. Hufnagel started to build his reputation for player development by being credited with the rise of NBA superstar Blake Griffin.
In 2009, he joined the Harvard staff, then made coach/recruiter stops along the way at Vanderbilt, ultimately landing at the University of California. Last April Hufnagel accepted the assistant coaching position under Eric Musselman at the University of Nevada.
How did a proud Jewish man end up going westward from the crimson court at Harvard to the Wolf Pack den in Nevada? Well, he persevered through challenges and scathingly unsubstantiated untruths to be rewarded with a chair beside a former NBA head coach.
Luring the most talented hoop stars to the big name college basketball campuses is not the most difficult task many assistant coaches are responsible. However, bringing in a blend of superstar prep talent to Reno, Nevada the likes of which can match up with this power schools is a challenge. Hufnagel has a history for looking challenges right in the eye and overcoming them.
With the attraction of a former professional coach running the program, plus the moxie of Hufnagel’s ability to convince talented players that his school is the one they need to attend, the future fortunes of Nevada basketball will certainly give their rabid fan base reason to howl.
New York City is well known for having one of the best food scenes in the world. While the city is full of five-star restaurants owned by some of the best chefs in the world, it is sometimes the more casual snacks that get the most attention. New York is definitely used to the newest trends in snack foods, which have recently included the cronut and coffee in a cone. According to a recent news article (http://www.cntraveler.com/stories/2016-08-10/the-mufgel-is-the-latest-nyc-food-craze) the mufgel could be the most popular culinary craze of all.
The mufgel is a delicious morning snack that is a cross between a muffin and bagel, which has helped anyone decide on the perfect breakfast. The mufgel, which has started popping up in bakeries all over the city over the past few weeks, was first introduced to the city in early July.
While it has rapidly increased in popularity, the snack has some interesting roots behind it. The snack was initially discussed as a joke on a popular New York City morning news program. Initially, it was considered a joke to poke fun at the recent craze of snack foods in the city. However, one bakery in Brooklyn decided that they wanted to take the idea to the next level. The popular Bagel Store in Brooklyn, which is owned by baker Scott Russilo, was the first to unveil the bagel. Overall consumer reports of the snack have been favorable. Many have stated that the mufgel looks like a bagel, but actually tastes quite a bit like a muffin. While it was initially only released for a temporary time, there is a good chance that the bakery could add it to the permanent menu.