The row about free television licences for the over-75s rumbles on interminably, with the BBC being urged to tell the government to take back responsibility for this frosty-top perk. Personally, I say: “Let them have it.” I mean, why not? Baby boomers have had everything else: cheap property, free university educations, enviable employment circumstances, functional pensions, the shag-happy advantages of the Pill pre-Aids, a planet that wasn’t too hot, a war that was merely “cold”, and a welfare state in its prime.
As the Office for National Statistics confirmed last spring, the generation born in the aftermath of the Second World War is better off and living longer than any before, and — one can safely hazard — after it, given its generational ability to take the…
NASHVILLE, Tenn. (WTVF) — When you think of multi-generational living, it might be building an in-law suite onto your home. However, for one community in the Germantown neighborhood, “cohousing” looks a little bit different. Residents of all ages live side by side together.
Diana Sullivan said, “First and only in the state of Tennessee.”
own their own condos, they also share a Common House.
“We have regular meals just like you would in a multi-generational home, and we interact and work together, so we’re pretty close.”
Sullivan lives at the location and is one of the founders.
“There are developers putting together millennial developments that can come in and be in micro-units and experience common areas where they can be in community. The baby boomers are having to do it themselves right now,” Sullivan said.
Instead of calling it a courtyard, Sullivan referred to the communal area as an outdoor living room.
“It’s definitely a new concept to to Nashvillians and often they’ll say is it a commune? No it’s nothing like a commune.” explained Sullivan.
Sullivan told us that cohousing helps prevent social isolation.
“What they’ve discovered is, you’re better off to smoke a pack of cigarettes a day than you are to be lonely or isolated,” Sullivan said.
The unit we toured is 816 square feet and listed at $375,000. It has two bedrooms, a full bathroom, and half bathroom.
Some people retiring, or those who like the city life, are leaving the suburbs to make this their home.
If residents have overnight guests, they can rent out rooms at the Common House for them to stay there.
We all seem to be spending a higher percentage of our days hunched over our computers. Whether we’re at work, at the local Starbucks, or at home, most of us spend hours a day at a computer. Email and social media have become an integral part of our daily lives, and most of us are slouching while we’re at our computers.
To make matters worse, most of us are still spending significant time watching TV and driving, two activities where most people are not in ideal posture.
Remember you’re mother telling you to stand up straight? Well, think about today’s kids who are at a computer or playing video games for most of their days. Poor posture is rapidly becoming part of our culture and the negative effects go far beyond a sore neck and bad back.
Bad posture = poor health
People with poor posture suffer untold numbers of negative consequences. These can include obvious issues such as neck and back pain, misaligned spine, rounded, slumped shoulders, osteoporosis and arthritis. But it can also lead to less obvious side effects including decreased energy, poor organ function, abdominal discomfort, and scores of other problem.
Additionally, poor posture gives one the appearance of poor health, low self-esteem, and an overall lack of confidence.
Posture corrective braces, the miracle cure?
Traditional posture braces come in various sizes, materials and configurations. From thin, elastic, over-the-shoulder posture bras, to Velcro vests and back braces made of surgical tubing, they all attempt to do the same thing: pull one’s shoulders back to maintain an upright stance and straight, correct posture. The problem with most posture braces is that they actually do put the user into correct posture. So why would that be a problem?
The problem with traditional posture braces is that they do the work for you. The passive nature of having one’s shoulders pulled back serves to weaken the back muscles, which actually worsens one’s posture over time, thus defeating the very purpose of using a posture correction brace.
Most people who have tried traditional posture braces have experienced the discomfort, the chafing under the arms, and the difficulty of use most devices offer, but most don’t realize that in the process of trying to improve one’s posture, the user could actually be causing long-term atrophy of the muscles in the back that are required for good posture.
Beets’ earthy sweetness and that deep, rich purple fills me with the knowledge that what I’m putting into my body is good for me. As the founder of Plant & Vine, a vegan recipe and wine pairing blog, I’m a big fan of the “Eat More Color” theory for your diet – the more colorful the foods on your plate, the healthier your diet (don’t go getting ideas, Cheetos). Vegetables and fruits are the most colorful foods out there, so the concept supports a plant-based diet. If you’re interested in adding more color to your food and want a big burst of color, this beet hummus is calling your name.
Why Are Beets Good for You?
Like most vegetables, beets are nutrient-dense without adding a ton of calories to your diet. In other words, you’re getting a lot of bang for your buck. Beets are also linked to improving digestive health, reducing inflammation, and lowering blood pressure because of their concentration of nitrates. Plain and simple, beets are good for you (Source).
How Do You Make Beet Hummus?
Making beet hummus is straightforward. Simply peel your beets, simmer for 30 minutes, and add them to a food processor or Vitamix with the remaining ingredients, blending until you reach your desired consistency. If you have time, I highly recommend making your own homemade pita chips so you can enjoy ‘em fresh out of the oven. Simply slice up pita bread, drizzle with olive oil and some herbs, and bake in the oven for 10 minutes.
Beet Hummus and Wine Pairings
Making this beet hummus for a party and want to bring a bottle of wine that makes it pop? Look no further! Here are three wine pairings made for this hummus:
1. Rosé: a dry rosé is a great choice for beet hummus – clean, refreshing, and elegant – and will play nicely on the beet color scheme. Suggested Regions: Provence, France.
2. Viognier: the cumin spices in this recipe pair with the floral, full-bodied deliciousness of Viognier. Flavors of roses and tangerines connect with the earthy sweetness of beets. Suggested Regions: Condrieu, Rhône Valley, France.
3. Chardonnay: Succulent and fruity, white Burgundy is a delicious pairing. Golden apple, golden pear, floral aromas and more. Delicious, but be prepared to pay a bit more for this high-end pairing. Suggested Regions: Mâconnais or Côte de Beaune, Burgundy, France.
Interested in learning more about wine pairing? check out my wine pairing guide. If you already have a bottle of wine and need some tips on decanting, hop on over to my wine decanters guide.
3 Ways to Pair This Beet Hummus With Wine Approved
6-8 pitas, cut in half, and then each half cut into 8 small wedges
5 tablespoons olive oil
1 tablespoon dried oregano
Salt and pepper to taste
Wash beets, cut the tops off, and peel. Add to a saucepan, submerge the beets in water so they remain underwater while simmering for about 30 minutes, or until tender enough to be pierced by a fork.
Place all ingredients in a food processor and blend until desired consistency is reach. Taste and adjust seasonings and ingredients as desired.
To make pita chips, Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the wedges. Sprinkle with oregano, salt, and pepper. Toss the wedges and spread out evenly. Bake for 8 to 12 minutes, or until golden.
Chill hummus and store in the refrigerator for up to 3 days. Pita chips can be stored in airtight container but best when fresh as they will get slightly stale within 24 hours.
If you are into basketball, volleyball, track, or any other sport, you NEED to be able to jump high. There are many diets that promise to improve your athletic abilities, but I have found only one diet that works. Here are a couple aspects of that diet and the benefits of each.
This sounds shocking to most athletes. I’m not saying that you should eat a bucket of Kentucky Fried Chicken every night. There is one type of fat that is very beneficial to improving quickness and strength: Omega-3 fat. This unique fat is found in fish, nuts, some eggs and some whole wheat breads.
Omega-3 is important to an athletes diet because of the actual cell improvement that it provides. Omega-3 fats give every cell in your body elasticity which is a crucial part of injury prevention. The less time your spend injured or sore, the more time you have to focus on exercising to improve your vertical leap. Omega-3 gives you the energy that you need to perform your workouts at optimum levels.
For some reason people like to go on a low carb diet. This does not work for athletes. Think of carbs as gas in a car. Without gas, the car can’t go. It is the same way with our bodies. You must take in high amounts of carbs in order to have the energy to improve jumping.
There are carbs that you want to stay away from though. Anything that is not 100% whole grain contains starchy carbs. These starchy carbs can quickly convert to glucose and that just adds fat to your body. Eating 100% whole wheat breads will give you quick burning, but long lasting carbs and energy.
Keep in mind that no matter what you eat, you will not improve your vertical jump height without a solid exercise plan.
We were excited to get the trip under way and arrived to check in early. Within 45 minutes we were in our room and our adventure had begun; couldn’t have been better. And the best cruise check-in experience to date.
We were keen to get on board to book the adults-only Sanctuary and secure a couple of good spots in the sun for the sea days.
Our trip: The cruise was for 14 nights, covering Christmas and New Year. We opted for a balcony room, which cost less than NZ$12,000 for both of us.
How big? The ship caters for 3600 guests and is one of the largest in the Princess group.
How old? Its maiden voyage was in 2004 and, although one of the oldest in the fleet, it didn’t feel dated. The ship is due for a multimillion-dollar upgrade later this year.
Fellow passengers: The majority of the passengers were from the US, with Fort Lauderdale being the port of departure. Canada was a close second then the UK and Europe. Age-wise there was a sway toward the baby boomers and beyond, but enough of every demographic to appeal to all.
Destinations: Fort Lauderdale, US Virgin Islands, St Kitts, Antigua, Martinique, Barbados, Trinidad, Aruba, Curacao.
Cabins: Did the job just fine — the seemingly oversized deck was appreciated.
Food and drink: Sabatini’s is an outstanding Italian restaurant on board. First class food and incredible service. Ask for Javier, he will look after you like royalty. You pay an additional US$25 to dine there, but it is the best $25 you could spend. The price-included buffet and dining rooms also ticked the boxes with a great variety.
Service: Couldn’t fault it.
Entertainment and exercise: There is a great gym and it was in our thoughts every day. We visited it, talked about it and will probably use it next time.
Personally, we aren’t big on the shows, however feedback from other passengers was that they were top class. Those with children raved about the kids club and the rest of us donated well in the bars and casino, which were good quality.
Facilities: Everything you could and would imagine on a large cruise ship.
Shore tours: We just did the two, in Aruba and Barbados. They were both water-based. Generally, we avoid the shore tours due to the price and volume of people. In these cases, the prices were as good as if you had organised them yourself. Our tours included a mix of island hopping, boat time, snorkelling, beaches, and sampling local beers and cocktails.
Contact:princess.com What’s great about this ship? The Sanctuary, Sabatini’s and the incredible island visits. All eight islands were stunning, with picture-perfect Caribbean beaches. A typical shore day was on land around 10am, off to the best local beach within 45 minutes to swim, snorkel, and enjoy lunch washed down with local beer and the odd cocktail. Bob Marley dominated the music everywhere and got you into that relaxed Caribbean swing very easily.
Every island stop was exceptional and an incredible experience. My favourites were Aruba, Curacao and Barbados in that order.
What’s not? Water not being replenished in the room each day.
Ideal for: All ages and those wanting to be forced into relaxation pretty quickly. Cruises like this suit sun-lovers looking for new experiences and variety, with everything laid on.
Engineered quartz and natural stone have long battled for the countertop crown in the kitchen.
For the first time, quartz has surpassed stone, according to the 2019 Houzz Kitchen Trends Study.
When renovating homeowners upgraded their countertops, 48 percent picked quartz and 45 percent chose stone, such as granite.
“Engineered quartz comes in every color, texture and pattern imaginable and is very versatile — from installation to durability,” said Nino Sitchinava, Houzz principal economist.
Houzz, the uber-popular online resource where users click and scrutinize thousands of home design photos, compiled the results from a 60-question survey of 1,337 registered Houzz users about their recent or planned kitchen renovations.
Overall, the study didn’t reveal any big surprises, said Sitchinava. “We’re still seeing a steady trend toward open white kitchens, custom or semi-custom cabinetry, storage galore and stainless-steel appliances.”
But an emerging appliance finish is gaining momentum. Black stainless steel now covers one in 10 new appliances.
When cool, cutting-edge stainless steel was introduced about 20 years ago, it caught on like wildfire, said Sitchinava. “Now some of us are ready for a more stark contrast to the white cabinetry, and manufacturers are meeting the demand in mid-tier and lower-end appliances,” she said.
So what do all these upgrades and updates typically cost? The national median spent is $33,000 to remodel a 200-plus-square-foot kitchen in which at least all the cabinets and appliances are replaced within the existing footprint, Houzz reported.
Here are more findings from the U.S. Houzz Kitchen Trends Study:
What triggers a kitchen renovation: The top reason is “Can no longer stand the old kitchen.” Homeowners (34 percent) remodel for their own enjoyment rather than making improvements for upcoming resale (7 percent).
Wide open spaces: More than half of renovations are designed to open the kitchen to nearby rooms. “The kitchen isn’t just for cooking and dining — it’s the hub of the home, and that’s not going to change,” said Sitchinava.
With work areas, office nooks, bars and peninsulas, it’s essential to integrate the kitchen with adjoining living spaces, she said. “And it’s the most expensive room in the house, so people want to show off their investment.”
Farmhouse style gaining steam: For the 82 percent of renovating homeowners who change their kitchen style, farmhouse (14 percent) is just behind contemporary (15 percent), with transitional (a blend of traditional and contemporary) the top look (21 percent).
White and gray still reign: White remains locked in as the top cabinetry color (43 percent), followed by wood (25 percent). But 10 percent of new cabinets are now painted gray.
Crisp white countertops are gaining momentum, with nearly one in three upgraded counters done in shades of white. White and gray appear on half of upgraded backsplashes and walls combined.
Kitchen refresher: Countertops are the No. 1 element (93 percent) to get replaced, followed by backsplashes (87 percent), sinks (85 percent) and all-new appliances (54 percent).
Mixed metals: Matchy-matchy is dull. More than half of homeowners are mixing metal finishes in cabinet hardware and plumbing fixtures. Popular picks are brushed or satin nickel, oil-rubbed bronze and matte black.
“Stylistic surprises are in the details,” said Sitchinava. “Homeowners feel more liberated mixing finishes.”
Engineered materials: Engineered quartz (48 percent) has surpassed natural stone in popularity. Engineered flooring, such as wood, vinyl and laminate, has become nearly twice as popular (40 percent) as natural hardwood (24 percent).
Superior shaker: When upgrading cabinets, shaker style, which includes recessed panel doors, is still the top cabinet door style (57 percent), with flat-panel a very distant second (19 percent).
Brick-pattern backsplash: Ceramic and porcelain tile are still the most popular picks (55 percent), and natural stone is second (34 percent). The classic brick pattern rules because it’s “aesthetically pleasing and easy to install with minimal waste,” said Sitchinava.
Aging in place: Not surprisingly, more than a third of baby boomers (38 percent) focused on future needs during their kitchen renovation, making spaces larger and more open, and equipped with bright lighting, touch-free faucets and elaborate cooktops and wall ovens.
Tech transformation: Technology is playing a more prominent role in the kitchen, with voice- and wireless-control features in refrigerators, ovens and other appliances, said Sitchinava. More than half (57 percent) of upgraded faucets are high-tech, with efficient water flow and touch-free activation.
Who does the work? More than 8 in 10 homeowners hire some professional help for their projects. The top four hires are general contractor (50 percent), kitchen designer (20 percent), interior designer (14 percent) and architect (12 percent).
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Fifty-nine percent of Baby Boomers, Generation Z and Millennials crave time alone with their partner on Valentine’s Day, while 72% of Generation X want time alone with their partner. It should probably be noted Gen X ranges in age from 38 to 55, and those folks have teenagers. We’ll let you draw your own conclusions.
WILLMAR, MINN. — Minnesota will have a new duck management plan by fall, Department of Natural Resources wildlife officials said Saturday here at the state Ducks Unlimited convention.
“It’s important to remember that a plan is not an outcome,” DNR Commissioner Sarah Strommen said. “We want [the new plan] to be more action oriented … and to track the work we’re doing.’’
Pending the plan’s development, Strommen said, the DNR has set goals that include restoration of 4,000 acres of wildlife habitat annually and management of 170,000 acres of wetlands and grasslands on state wildlife areas.
Paul Telander, the agency’s wildlife section chief, said he and other state waterfowl managers will meet with conservation group leaders as early as this month to gather input for a draft plan to invigorate Minnesota duck management. The plan will be complete by the state’s September duck opener, he said.
Minnesota licensed fewer duck hunters this past fall than at any time in history, a significant falloff from past decades when the state led the nation in waterfowler numbers.
Wetland and other habitat losses, particularly in the state’s southern and western agriculture regions, have adversely affected duck production, while also making Minnesota less hospitable to migrators. Many remaining wetlands are severely degraded because of carp infestations, water-level fluctuations and loss of aquatic vegetation.
The habitat losses have triggered declines in hunter numbers. Additionally, Minnesota, like other states, is recruiting fewer young waterfowlers to replace aging baby boomers who have dropped out of the sport or who hunt in states or Canadian provinces where ducks are more abundant.
DNR wildlife officials produced a 50-year duck plan in 2006 that has been derided by some waterfowlers for its long time horizon and its lack of periodic progress-measurement goals.
The new duck plan will be different, Telander said.
“Our intent will be to have short-term goals and targets to shoot for,’’ he said.
How the new plan’s progress will be measured is unclear, Telander said. Habitat acres developed might be one metric, he said.
The number of breeding ducks returning to Minnesota in spring might be another, and/or possibly the number of ducks included in hunters’ harvest.
Meanwhile, the DNR’s recently developed draft goose management plan will soon be distributed to agency stakeholders for comment.