Karl Heideck Is Litigation Attorney Specializing in Financial Law

Karl Heideck, PA LitigatorMany people have become confused over their responsibilities with respect to finances. They might not even know what their credit score is. If they find themselves in court, they might need a good litigation attorney, like Karl Heideck.

“Consumer Rights”

In school, you are taught your ABC’s and how to count, but why aren’t you taught “How to balance your checkbook.” Isn’t that an important skill? Surely it is.

If you fall behind in your bills, you might receive numerous calls from your creditor. If you still don’t pay, they might file a lawsuit. Then you may need litigation attorney Karl Heideck to assist you.

Financial litigation attorneys are taught the overall legal statutes, development of solid communication skills and relevant consumer laws. If you have an important legal document to file, then Karl Heideck can write it for you.

Click here to learn more about Karl Heideck.

“Avoid Bankruptcy”

Karl Heideck is experienced in bankruptcy
Contact Karl Heideck if you’re looking for representation in Pennsylvania

What are your rights in court? What should you say? Do you know which consumer laws are applicable to your situation? If you don’t – “No problem.”

Before the banks seize all that you own, you can contact Karl Heideck to represent you. He can actually file court actions to prevent the banks from taking your assets. You also have certain personal assets, which cannot be taken.

If you are so far behind in payments, you might be considering bankruptcy. You know that it will take years for this to fall off your credit report. These court judgments can have a serious long-term detrimental effect on your credit rating. It could be very difficult for you to get new credit cards.

Protect your consumer rights, before you lose everything. Consumer law attorney Karl Heideck has the experience to defend you. You have rights, now protect them and get back to enjoying your life.

Source: https://www.linkedin.com/in/karlheideck/

Chili-Mac Winner Of The Super Bowl Meal

It is time for the Super Bowl and the many Super Bowl parties that require tasty, easy to eat anyplace but the dining table meals. And the Food Network with the inspiration of Trisha’s Southern Kitchen are happy to offer one of their signature and most indulgent recipes. The one that seemed perfect for Super Bowl and a favorite of kids no matter what their ages is Chili-Mac and this recipe promises to score with the guests and the family. For more about Trisha’s Southern Kitchen just go to the website to find these and other appealing recipes: Your text to link…

This delicious but simple recipe brings together macaroni, cheese, diced tomatoes, kidney beans, and ground beef. The dish can be prepared in under one hour and will provide a filling meal for those football fans with an appetite for something other than football. This meal can also be served in mugs, making it easy to eat anywhere and avoid food spills on the sofa or carpet by the party guests. This meal goes great by itself and is enhanced by the addition of tortilla chips in many flavors from mild to wild.

Trisha Yearwood’s recipe promises a hearty, filling, and satisfying meal that will leave guests ready for football and beer. By having a hearty meal like this chili-mac, there should be less drunkenness going on around the TV screen.

This recipe is also great during weekends when outdoor plans and outside activities limit the amount of time a family can spend together around the dining table. Prepare this Food Network recipe and freeze away half for another weekend meal.

There has been an epic shift away from complete family meals taking place at the dining table as often both parents are working or volunteering their time for other activities other than cooking the family meal. Simple meals that can be prepared in under an hour and made in volume for a later date will help to keep the family satisfied and appreciating the good efforts of mom or dad regarding food preparation.

For that very special Sunday Super Bowl Party or family lunch or dinner rely on Trisha Yearwood’s Chili-Mac to satisfy everybody.

 

Specific Aspects of the Kabbalah Tradition

There is a rich history when it comes to the Kabbalah teachings. One interesting thing about Kabbalah teachings is that it is based on the Zohar which was originally written like a commentary on the Bible. Rav Shimon Bar Yochai was the original author of Zohar. He had his disciple Rav Abba write down the information as he presented it to him. Rav Shimon has spent 13 years in a cave with his son around that time. This is where he has meditated, prayed and eventually discovered some of the deepest secrets of creation. His friends also helped with this discovery.

The original language of the majority of the Zohar was Aramaic. This is how it was shared throughout much of the history of teachings. Also, the sharing of this wisdom was limited only to devout students over the age of 40. Therefore, people needed to achieve some sort of status before they can access this wisdom. This is not unlike the Bible which has also gone through a phase of restriction before it has become readily available to people. In 1922, things would change, and the teachings of the Zohar would become more available to people because of the realization that the restriction of wisdom is purely because of preference as opposed to universal law.

The Kabbalah Centre was founded as a result of this realization. This facility would eventually grow and build more physical locations throughout the world so that people of different cultures would be able to learn more about the teachings that were passed down throughout generations. One of the promises of The Kabbalah Centre is a deeper connection with God and an ever expanding knowledge of the reality that contains them. There are plenty of classes and programs that are designed to enlighten students who get involved.

Clinical Trial One-Time MS Treatment Appears Promising for Sustaining Remission

A recent clinical trial sponsored by the National Institute of Allergy and Infectious Diseases shows promising 5-year evidence of sustained remission for people with multiple sclerosis (MS) who are treated with immunosuppressive therapy and an autologous stem cell transplant. For individuals with relapsing-remitting MS, the one-time treatment proved more effective than long-term use of MS drugs currently on the market. The news is encouraging for individuals with the often-debilitating disease, for whom traditional medications are ineffective. In this trial, 69 percent of the participants saw no new brain lesions or worsened neurological disability. Adverse effects of the treatment included infections and a reduction in blood cells due to the high dose of chemotherapy used.

At age 63, Dr. Shiva Vasishta is a neurologist with 38 years of experience, and according to reviews, his patients trust his decisions. Currently, Dr. Vasishta is affiliated with Eastern Neurodiagnostic Associates, a group practice in Voorhees, New Jersey. A graduate of Indira Gandhi Medical College, Dr. Shiva Vasishta did his fellowship in clinical neurophysiology at Tufts Medical Center, his neurology residency at Boston Medical Center and his residency for internal medicine at the Government Medical College and Hospital in Nagpur. Dr. Shiva Vasishta holds an American Board of Psychiatry and Neurology Certification in Neurology and he is Board Certified in Neurology.

Dr. Shiva Vasishta has expertise in treating MS as well as epilepsy, migraine disorders and Alzheimer’s disease. His hospital affiliations include the Medical Center at Princeton, Kennedy Memorial at Stratford-Cherry Hill and Virtua-Memorial Hospital of Burlington.

Slow Roasting Is The Newest Cooking Trend

It’s winter, a time when most people want a hearty, home cooked meal, and there is nothing better than slow roasted meat. This technique isn’t new by any means, but it’s gaining in popularity and it’s something everyone should try at least once.

Slow roasting is pretty simple. The meat is coked slowly at a low temperature for a long period of time. It’s catch phrase is “set it and forget it”, making it similar to crock pot cooking. It’s a very forgiving process that anyone can do, but there are a few rules to keep in mind when using this process.

It may go against you’re way of choosing meat, but when it comes to slow roasting, the fattier the cut of meat, the better it will be when slow roasted. The slow roasting process breaks down the collagen, the steam in the oven as the meat cooks literally makes it dissolve and keeps the meat juicy, tender, and tasty. Meats that are most popular for slow roasting are often things like short ribs and pork shoulders.

The meat should take on a nice brown color as it cooks. Think rotisserie chicken with brown and crispy chicken. If you notice your meat is cooking but it isn’t browning as well as you would like, hit it with the broiler for a few minutes at the end of the cooking cycle.

Finally, keep in mind that there will be no automatic rich sauce from slow roasted meat. Braised dishes on the stove top often provide their own rich and tasty sauces to add some tang to the dish, but braising doesn’t work the same way. When you serve your meat, try to offer sides like crunchy vegetables with punchy dressings or sauces, even fresh herbs, to bring some liquid pop to the plate.

Don’t let this process scare you, it’s a great way to cook large hunks of meat that turn out tender and juicy. Check out this Slow Roasted Pork Shoulder recipe from Food Network to get you started. It is basic, simple, and most importantly, incredibly tasty.

 

 

Why Men Prefer The Feminist Dating App Bumble

Billed as a feminist dating app, Bumble has women initiate contact, therefore, founder and CEO Whitney Wolfe sees her creation as empowering. Women agree, the number of men and women using Bumble is about equal, unusual for a dating app. With other dating sites, women are often bombarded with invitations to chat from men, however, with Bumble; men don’t have to be aggressive.

When a woman instigates a conversation, the man is flattered and it takes the pressure off him. Giving women only 24 hours to make contact with a potential match urges them to act now, which Wolfe says breeds’ confidence. The feature also keeps users on the app; both men and women spend an average of 70 to 80 minutes each day using Bumble. With 11 million users, Whitney Wolfe has created a viral sensation, which she plans to monetize one day.

Related: Deskside: Whitney Wolfe – Founder & CEO, Bumble. Austin, TX

Attending Southern Methodist University in Texas, Whitney Wolfe decided to major in international relations because the advertising school at the university rejected her. Today, Wolfe is considered a marketing genius among her peers, both for her work as VP of marketing for Tinder and for growing Bumble into the fourth most popular dating app according to the number of monthly users in only two years, despite formidable competition.

Under 30 year-olds, Whitney Wolfe has already lived an interesting life that is worthy of a fantastic dating app profile. Whitney Wolfe lived in Paris, studied at the Sorbonne, founded a non-profit organization and a clothing company while still in college and spent six months in Cambodia and Thailand, working in orphanages. It’s no wonder that she made Forbes’ 30 Under 30 list.

Are You Eating Parmesan Cheese Or Wood Pulp?

Most people already have one or two reasons to mistrust the food industry but what about doctoring Parmesan cheese with wood fibers? A recent story published online at Eater explains how Universal Cheese & Drying and International Packing has been fined $500,000 for food mislabeling. The company manufacturers Castle Cheese: a dry grated cheese product sold on grocery shelves. While it’s perfectly legal to include food additives to various products, companies must label each ingredient. The FDA has found that Universal Cheese & Drying and International Packing improperly labeled it’s additive. Yet, the real story is why cellulose, also known as wood fibers are being legally added to grated cheese.

 

According to the FDA’s Code of Regulations, four percent of cellulose can legally be added to this dry grated cheese. Guidelines candidly refer to cellulose as “fiber” and as it stands, consumers are told to add more dietary fiber to their menus. Fibers slow down the absorption of sugars, and promotes a more stable blood glucose level. However, the term dietary fiber varies. Ask your typical shopper what they feel “fiber” means, and it probably is void of wood pulp.

It’s really the most widely used common filler, traditionally used to prevent parts of food from sticking or clumping together. Of course, simple economics dictates the ever-presence of this wood pulp translates into raw materials that are no-doubt plentiful and cheap. This has also brought on several class action lawsuits, such as Kraft and Walmart’s Great Value, arguing that cellulose is an unnatural ingredient.

 

The reconnaissance campaign to seek out these unnatural fillers has not changed much in the skepticism of many customers. Most Americans don’t even think about it much. Additives have been added to foods for years to flavor them, to preserve them, or to improve their consistency, and its become widely accepted.

 

And if you would rather enjoy grated cheese without added wood fibers, aka cellulose? Grated Parmesan Cheese can also be found in the cheese section of the refrigerated portion of the grocery store.

 

 

How To Pick Good Wine At Your Local Grocery Store

Wine. It’s popular, it’s trendy, and it’s something a lot of people love. It’s also easier to buy at your local grocery store than you think. Skip the specialty stops and liquor stores, instead, grab a bottle that will tickle your taste buds while you’re grabbing your groceries for the week.

While it is always preferable to head to a wine specialty store, often it’s out of the way, an extra stop in a rushed day, or for some, not even located in your local area. That’s ok though, there are ways to find a delightful bottle while you grab your grocers. First, focus on what you know and love when you drink wine. This isn’t the time to be experimenting with new tastes, stick with what you know you love. If you are always a red wine drinker, this isn’t the time to decide to change to white.

Find wines that come from regions you recognize. If you like wines from a specific area of Sicily or California, find a wine that comes from the same region even if you aren’t familiar with the brand. Generally, regions have regulations posed on the winemakers in the area, this means that something made in the same region as what you really love will have amore familiar flavor.

Know the difference in climates and how they affect flavor. Wine made in a warmer climate is often sweeter and fruitier while that made in a cooler area is often more acidic and tart. This means that wine produced in hot California will have a drastically different taste that wines produced in Oregon where the temps are often cooler with more moisture.

Check the Alcohol by Volume. It’s on every bottle and it gives you a great indication about the wine inside. The higher the Alcohol by Volume the richer the wine. So those who like a stouter and bolder flavor should always choose a wine with a higher volume.

If you are new to choosing wines, don’t worry. You’ll find a great article that outlines the different types of wines and what they generally taste like here. Worst case scenario, you can always add something to help perk up the flavor of a bad wine. For white wines add sparkling water, citrus, sprite, something in that area to tone down the bitterness and add a perk. For red wines, add some Coca-Cola to give it new life.

 

Armenian Food In L.A. Is A Treasure You Might Have Missed

Having spent thousands of years fleeing from persecution, war and genocide, it may come as no surprise that there are more Armenians living in cities around the world than in Armenia itself. Bringing their culture of food with them and integrating it with the cuisine of other nations to create many wonderful variations is of course, no surprise either. As Los Angeles can boast of having the second largest Armenian population in the world, tradition and integration has brought about a culture of old time cuisine merged with a unification of a newer, more disparate style.

 

Though the Armenian population didn’t begin to number a significant amount in America until the turn of the 19th century, Armenians have actually been migrating to America since the early 1600’s. While many settled in cities like Boston and Detroit, still more migrated west into the California Central Valley due to the land and climate more closely resembling their own homeland. As Los Angeles began to experience booming growth in the 1900’s, more Armenians began to populate a city already known for it’s many other immigrant communities, especially in the 1970’s. The 1990’s also saw massive importations of Armenians coming to the Southern California region when the Soviet Union fell and war again plagued the ancient christian land.

 

Today, the Los Angeles area is gifted with an Armenian population that shares it’s diverse culture and helps to contribute in many different sections of society like politics, business, education and naturally, food. Regardless of where they arrived from, integrating into Los Angeles has seen them all come together to share a bit of their culture and history with everyone (though it’s not unusual for historically tense regional disputes to occur when discussing different classifications of food authenticity).

 

With so many more Armenians now rooting themselves in Southern California has also created a void needing to be filled. Many grocery stores now fill the Los Angeles area with foodstuffs from their homeland and many restaurants are also bringing an Armenian taste into their business. As Los Angeles is infused with so many diverse people from all over the world, it’s wonderful to know that the resplendent Armenian culture and traditions have found a home to grow and thrive in.

 

Coffee Lovers, Prepare For Price Increase

Do you love coffee? Of course you do, it’s one of the most popular drinks in the country. Well, I’ve got some bad news for you. Bloomberg reports that coffee prices are about to go on the rise due to a drought in Brazil, too much rain in Vietnam, and a smaller than usual harvest in Indonesia. All these weather factors have combined into one sad and scary force, a force that threatens our daily cup of joe.

The areas affected mostly produce robusta bean, the bean used in instant coffee, espressos, and as a filler bean in mixed blends. This means prices across the board are set to rise, and it doesn’t look like there is much hope in a 2017 recovery for Brazil.

Big names like Folgers, Café Bustelo, and Dunkin’ Donuts have already begun to raise their prices to offset the lack of product. The same company owns all three brands, J.M. Smucker Company, and they have stated that packaged coffee will go up about 6 percent while K-cup prices will remain the same. For now, Dunkin’ Donuts prices will only increase on their packaged coffee, not the product sold in their various locations nationwide.

Over the summer, Starbucks rose their prices for the third year in a row, this time the increase was $.10 to $.20 per cup on select beverages, all to account for the slim supply that is expected to last through all of 2017. The chain bumped their prices once again right before Christmas on cold beverages and baked goods.

For those of us that love to start our day with a warm brew, this might be the year to splurge on an at-home espresso maker and avoid the inevitable price changes at our local coffee houses. 2017 looks like a rough year for coffee drinkers, let’s hope that 2018 brings a better outlook. Along with a rough year for coffee, it looks as though citrus will also be affected. Orange juice features traded at a four year high this past fall in New York. Maybe we should all sleep through breakfast this year and hope that lunch is shaping up to be a lot better.