Tag Archives: network

UNLV Gets $20 Million NIH Grant Renewal to Lead Research Study Network

Thanks to a five-year $20.3 million grant renewal from the National Institutes of Health (NIH), UNLV will continue to lead a health research network of 13 universities across the Mountain West region.

The Mountain West Medical Translational Research Study Infrastructure Network (CTR-IN) began in 2013 and is designed to broaden the research study capability of UNLV and partner institutions throughout 7 states with a concentrate on improving the health of locals.

And it’s working. Throughout the very first 4 years of the program, more than $4.6 million was invested in 69 pilot grants throughout the network. These grants are designed as drivers to help scientists prepared for larger, independent grant propositions. To this day, more than $37 million has been protected through 27 brand-new awards based upon initial CTR-IN pilot grants– which totals up to nearly $8 for every $1 invested.

Among the program’s highlights:

UNLV kinesiology teacher Brach Poston utilized a pilot grant in 2014-15 to support his research on non-invasive brain stimulation to improve motor ability and knowing in people with Parkinson’s illness. He just recently earned a $421,000 grant from the NIH to continue his research study.
University of Wyoming engineering teacher Domen Novak was granted pilot grant financing in 2015-16 to enhance chauffeur attention spans with the objective of decreasing motor vehicle fatalities. The motivating results led to the professor getting a $448,000 award from the National Science Foundation for additional research.

“Faculty members’ capability to protect such a big quantity of extramural funding shows the difference the CTR-IN is making at the participating universities,” said Dr. Parvesh Kumar, UNLV School of Medicine Vice Dean of Research study and lead private investigator on the grant. “It’s stimulating additional research study facilities advancement, which is among our major objectives of this grant.”

Financing comes the National Institutes of Health Institutional Development Award (IDeA) Center of Biomedical Research Excellence. The CONCEPT program constructs research study capacities in states that historically have actually had low levels of NIH financing by supporting basic, medical and translational research study; faculty development; and infrastructure improvements.

“As an academic medical center, the UNLV School of Medicine has as part of its mission the performing of research that enhances lives,” stated Dr. Barbara Atkinson, establishing dean of the medical school. “We’re happy that Dr. Kumar was able to play a key function in the renewal of UNLV’s largest research study grant. At UNLV, we believe knowledge can be derived from questioning the status quo, discovering more about illnesses and conditions and using that knowledge to improve the health of our community.”

UNLV and its partner universities share resources and knowledge, consisting of biostatistical and administrative assistance, along with mentorship and instructional chances that encourage extra research.

The initial five-year grant was granted to UNLV in 2013. This renewal will continue funding through 2023.

UNLV is the host university for the CTR-IN. Partner organizations consist of University of Alaska– Anchorage; University of Alaska– Fairbanks; University of Hawaii– Manoa; Boise State University; Idaho State University; University of Idaho; Montana State University; University of Montana; University of Nevada, Reno; New Mexico State University; University of New Mexico; and University of Wyoming.

The transformation will be tweeted: Social network has unleashed the everyman


L.E. Baskow At a Sept. 13 rally near the school, Rancho High students require that Congress pass the DREAM Act.

Social network post lands metro-Atlanta man in hot water


A man has actually lost his job following a social media post that showed him taking a selfie with a young African-American kid in the background. It was exactly what was published later that has triggered a major uproar on social networks.

Gerod Roth, who passes the name Geris Hilton on Facebook, published the picture and numerous of his pals started adding racially charged comments about the male’s participation with the kid, whose name is Cayden.

Cayden is the son of a former colleague of Roth’s. He was formerly utilized at Polaris Marketing Group in Atlanta before the post went viral. Roth was fired from his task a short time later on.

The original Facebook post has been taken down but many people have actually shared the material. Right here are remarks to a post on the “Gerod Roth Give Public Apology” Facebook page.

* CAUTION * A number of the tweets or Facebook remarks consist of graphic language that many individuals might find offensive. Mobile users, view tweets about the topic right here.

Lots of people have come to the defense of Cayden and his mom, Sydney Jade. A hash tag has actually been created to offer support for the family. Mobile users, click here to see tweets for #HisNameIsCayden.

Polaris Marketing Group President Michael Da Graca Pinto likewise published the following statement on the business Facebook page, condemning the actions of Roth:

This morning I was disgusted to find out that of my former workers made several racially charged discuss his personal Facebook page. Even worse, the remarks were directed towards the boy of another staff member.

It breaks my heart that Sydney and her lovable kid Cayden underwent such despiteful, ignorant and despicable habits. Cayden gos to my workplace virtually every afternoon after day care, he’s sat at my dinner table and I consider him a part of the PMG family.

The godawful lies, slander and bigotry he and his mother have actually been compelled to endure are wholly unbearable. Myself and the entire PMG family in no way condones this kind of behavior and would never voluntarily associate with anyone who does.

It has no location worldwide.

PMG has actually terminated the worker liable and will certainly make sure that none of business that we connect with will ever work with him once more.


Michael Da Graca Pinto
Polaris Marketing Group, Inc

Copyright 2015 WGCL-TV (Meredith Corporation). All rights reserved.

Valerie Bertinelli cooks up a Food Network program


Katy Winn/ Invision/AP

In this Oct. 23, 2014, picture, Valerie Bertinelli gets to 2014 Power of Pink: An Acoustic Evening With Pink And Pals in Los Angeles. Bertinelli’s brand-new cooking show, “Valerie’s House Cooking,” premieres Saturday, Aug. 8, 2015, on the Food Network.

Friday, Aug. 7, 2015|7:45 p.m.

New York City– Cooking for family is fun for actress Valerie Bertinelli. Cooking for Betty White was daunting.

For the debut of “Valerie’s Home Cooking,” her new Food Network show premiering Saturday (12 p.m. EDT), Bertinelli invited co-stars White, Jane Leeves and Wendie Malick from the now-defunct TV Land comedy “Hot in Cleveland” for a meal.

“It was a little nerve-racking due to the fact that Betty doesn’t like a lot of things,” Bertinelli stated of her 93-year-old coworker. “She suches as tuna fish, she likes hotdogs, she likes Red Vines (sweet) and vodka. So what am I going to make for Betty?”

Vodka sounds like a good start. Bertinelli picked a tuna salad with an Italian twist.

Maturing in an Italian family, it was “food, God and garlic in our residence,” she said. The 55-year-old Bertinelli has fond memories of discovering how to make pasta from scratch as a young girl, and has actually long enjoyed cooking as a way to bring friends and family together.

She’s really hoping the 10-episode “Valerie’s Home Cooking” is enough of a success to merit a 2nd season so she can get back to a culinary “bootcamp,” full days of experimenting with recipes without any fret about tidying up.

Bertinelli sipped a green drink during an interview backstage at the “Today” reveal today. She’s on a sugar detox after co-hosting the “Children Baking Championship” for the Food Network, where some sampling remained in order.

“When the Food Network came on, I had it on all the time in my residence,” she stated. “Some individuals had CNN on, I had the Food Network going on all the time. To be on it now is really surreal.”

The previous teenager comedy star of “One Day at a Time” will be trying to find acting jobs again following the cancellation of “Hot in Cleveland” after 6 periods. She and her co-stars liked the roles because they offered significant jobs in an industry where middle-aged and older starlets are not exactly a hot commodity.

“Then they canceled us due to the fact that they wished to put on more youthful shows,” she said.

She’s particularly proud of Wolfgang, her 24-year-old boy with rocker Eddie Van Halen. He’s playing in his papa’s band, and now that he’s gotten older, Bertinelli is over the concerns she had about him heading out on the roadway as a teen.

She rode in the tour bus recently with Wolfgang to a program, and for the first time he played and sang for her some of the tunes he had actually written. Mom was a puddle.

“I said, ‘Thanks a lot for that, Wolfie!'” she said. “‘Now I have to place on an entire new face of makeup.’ I was sobbing.”

Food Network star Ben Vaughn’s KISS– Keep It Basic Skills



Food Network star chef and restaurateur Ben Vaughn.

Tuesday, June 2, 2015|11:30 p.m.

Food Network Star Ben Vaughn
The Food Network star Ben Vaughn.Introduce slideshow “

Ben Vaughn in Puerto Rico
Ben Vaughn enjoyed a lot of roasted pig in Puerto Rico in April 2015.Launch slideshow “

Ben Vaughn at Andiron
Burrata cheese with fresh figs at Andiron Steak & Sea in Downtown Summerlin.Launch slideshow “

There are a number of trades that proclaim ability and creativity as the sources of their finished items. Take, for example, the furniture market. The very first example of a piece of furniture I want to own is the handcrafted chair of a professional furniture maker.

It’s an easy design, and for this story let’s presume that there are four pieces of wood and a few nuts and bolts. These couple of simple components compose the entire chair. It is easy, classy, well-designed, sturdy, handcrafted, original and straightforward. Nevertheless, this simple piece takes a significant amount of time for the artisan to design, create and assemble.

The second piece of furniture we will certainly think about is an outstanding modern chair. This chair is the most popular trend, made with numerous moving pieces and in a wide range of patterns. This chair is extravagant-looking from a distance but barely as sturdy or original as the first example and certainly not of the same class.

It takes numerous computer triggers and a stockroom full of equipment and factory workers to create the second chair, and it has significantly more nuts and bolts and potentially an abundance of glue, certainly much more than the very first example.

If you start to look much deeper at the details and the artistic craft of each product, I firmly think you also would select the handcrafted chair every time since you will appreciate the quality and the dedication to produce easy, straightforward products perfectly. And upon closer evaluation, you would realize the needed complexity needed to produce an easy product in excellence.

This verbose and intricate example helps me to bring into focus another similar subject– food and the difference in between complicated and basic. A recent discussion I had with a food author had us tangled in our words however seeing eye-to-eye in a really stimulating discussion about food and what is basic and exactly what is complicated.

Let’s talk easy. I see simple as 2 really various designs, utilizing one word to describe them both. The very first definition of basic is carefully chosen items prepared purely with hardly any excess, using tried-and-true methods.

For the masters of basic cooking, this is carried out easily while only enabling the ingredients to speak for themselves. These chefs never complex the plate or the palate with muddled turmoil. This simple food is a crowd-pleaser and will likely be exceptionally sustainable for any chef’s career.

The other meaning of simple that I see more often is the type I like least. This form of basic is the chef that describes his or her food as rustic or city. They do not take the basic approach rather as major, and with very little strategy and a neglect for component selection, they throw together a terrible copy of what could potentially be basic.

Unfortunately, I feel everybody will certainly just continue to see more of this simple varietal if someone doesn’t speak up and communicate to chefs and cooks that this sort of simple is simply silly. I do not bear in mind when basic cooking was permissible to be sloppy.

This style of simple has how to become a calling card for numerous chefs who don’t have the techniques, experience and understanding only of food. They desire now what has taken their kitchen pinups years to perfect. They are sampling what they have witnessed other chefs produce, however they lack element.

It takes years for a cook to best simple. The four-section, handcrafted wooden chair takes a career to ideal and a considerable time dedication for each production so that it’s classy, constant and well, honestly, safe for sitting.

Now that we’ve covered simple, exactly what is complexed? The very first lesson in accomplishing easy food: Know exactly what is complicated. Complicated is a storage facility of low-grade lumber staged all set to go through the 100-step procedure of how to becoming a chair.

In the food market, complexed comes simple to most, and we see it all too often. Example: I want a burger and fries, and unless I’m dining at a true catastrophe, I ‘d like it to still look like hamburger and fries. I imply seriously– truffles, 6 cheeses and marmalades?

Fried veggies and polenta infused with saffron and grilled? It’s a fugazi and can be recognized a mile away. I’m here in your dining establishment to eat a hamburger and fries, and the last thing on my mind is truffles and fiddlehead fern.

This is what I have actually verified to be complexed: It’s a last-ditch effort to attract the customer because there is a prodigious possibility the chef either cannot cook a burger, has average components or is still messing around in the complexed version of his/her cooking career.

It’s a smoke-and-mirrors impression when a menu is pestered with too many components. It parallels an often-overused social networks status update, and I laugh out loud when I check out a Facebook post and the relationship status has actually been updated to check out, “It’s complexed.”

I think of the chef writing the menu and deceiving himself into believing that it is exactly what individuals desire– a ton of descriptions, active ingredients and approaches. Let’s face it: Your relationship condition isn’t complicated. Neither is your food. They are both transparent and silly.

I say this constantly: Let’s textbook truss a chicken and roast it flawlessly prior to you write your bio for the “Food Overlord” profession course. Do not misconstrue what I’m saying. I firmly support chefs all over, and I recognize that their occupation is that of an imaginative outlet– mostly.

With creative and inspired callings, you put yourself out there, and success can be huge and gratifying. However criticism can be even bigger and more devastating. I’m not bashing or dissuading imagination. Think of this commentary as a present on Christmas Eve– it’s an early gift. I’m saving you the shame of a later crash and burn.

Stop, retreat from the range and choose exactly what you do best. Program us your best dish or your best chair, and I wager that it’s not laced with 14 natural herbs and spices or 42 pieces of wood.

It took me a career to determine genuine Southern food. Some of you might laugh at the concept that it took me years to learn. Laugh all you desire. My confidence and knowledge in Southern food is now simple and authentic.

I can work any meal with a couple of fundamental ingredients, and the plate feels raised. There is little or absolutely nothing available to slam, and my self-confidence in my abilities is proper. I’m finally self-reliant adequate to have picked a style of food that I feel is accurate to my capability.

To get there, I needed to discover, concentrate and fail prior to accomplishing success and choosing that I wished to be simple. It took making use of a melon baller and making fruit carvings, bad pairings, overcooked proteins and 17 micro environment-friendlies on the plate with a coulis of something ugly to decide that the complicated route had not been where I wished to live.

However I learned all of it on the trip from complexed to basic. I began with 100 pieces of crap wood and worked my way through the stacks of lumber to find that I really just needed 4 solid boards and a little knowledge.

Think simple– and start basic.

Ben Vaughn is a prize-winning chef and popular TELEVISION personality best referred to as a host for the Food Network. A food fan, married man and author, Ben’s newest book, “Southern Routes,” chronicles his trip to find the very best meals and dining establishments from North Carolina to Texas. “Southern Routes” is published by HarperCollins and will be launched late summer. Today, his first Southern Cooking area food truck started operating in Las Vegas. Go to SoKitchenLV.com for its activities, menu items and daily areas.

Ben also has actually started shooting his brand-new TELEVISION series “Breakfast Club” here. His cooking career began in South Florida and thrived as he ended up being chef/owner of trendsetting and critically well-known restaurants from Memphis to Atlanta. He’s gotten acknowledgment from the James Beard Foundation and currently acts as CEO and culinary director for his dining establishment group Fork Knife Spoon. Ben plans to open the first of numerous non-Strip restaurants this year starting with the launching of his Southern Household kitchen.

Robin Leach of “Lifestyles of the Rich & & Famous” fame has actually been a reporter for more than 50 years and has invested the past 15 years giving readers the within scoop on Las Vegas, the world’s premier platinum play ground.

Follow Robin Leach on Twitter at Twitter.com/ Robin_Leach.

Follow Sun Home entertainment + Luxury Elder Editor Don Chareunsy on Twitter at Twitter.com/ VDLXEditorDon.

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