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Although podcasting is new, it is well on its way to becoming a mainstream communication medium. Podcasting, simply put, is audio files that are delivered via RSS. Many people believe that podcasting is solely for the distribution of music files, but really, nothing could be further from the truth. This emerging method of audio file distribution has opened an array of marketing and communication opportunities to businesses. Currently, most who are familiar with podcasting are technically savvy, but it is clear that podcasting will be more than a passing fad as many businesses are adopting podcasting and employing it in unusual yet powerful ways. Podcasting can be used for talk shows, tutorials, music demos, educational training, stories, comedy clips, debates or even foreign language tutorials.


While RSS has had the capacity to include audio files for a few years, only recently have entrepreneurs made the conceptual leap, taking advantage of the new power held within this communication medium. In reality, podcasters cover the gamut; some are professional broadcasters, while others are obvious amateurs.

As publishers have moved towards monetizing RSS feeds, their have been vibrant discussions as to whether advertisements in feeds are viable or whether they will drive subscribers away. At the end of the day while it appears that many are discussing the philosophical approaches to ads in RSS feeds few are taking the time to examine the options available for inserting advertisements in feeds. Ultimately the advertisements served are going to determine the success of RSS as an advertising medium. The ads served must be related to the content contained in the feed. If the RSS feed contains quality content, the ads are relevant, and the volume of ads is in balance with the volume of content served, advertising in RSS feeds will succeed.

Advertising in RSS Feeds

Notepage, Inc. has just developed a social bookmarking tool that will help web designers create bookmarking chicklets with ease. This tool allows users to enter the title, description and URL of their website and it creates bookmark chicklets that can be inserted into their website.

Social bookmarking has quickly become a popular way for frequent internet users to share their favorite websites with the public. Having a website added to a bookmark directory can increase traffic significantly. Bookmark chicklets are a newer creation that help remind those viewing a website to add it to the social bookmarking directories. It makes the bookmarking process easier for those who have found a website that is a good source of information or services. Another advantage of the tool is that the website description that goes into the bookmark is written into the script, allowing creators of the chicklet to choose how their website will be described in the directory.

The tool is easy to use for even novice web designers. It can also be used to add chicklets to blogs. Creating the chicklets is instantaneous when using this tool. It is a free service available to anyone. For more information or to use the tool visit http://www.feedforall.com/social-bookmarks.htm.

For more information contact, NotePage, Inc. at PO Box 296, Hanover, MA 02339. Phone: 781-829-0500. Fax: 781-582-1869. E-mail: sales@feedforall.com . Internet: http://www.FeedForAll.com . Evaluation Copy Available on Request

Nothing really polishes a podcast more than background music or theme music. In the music world, these music segments are referred to as intros and extros. While many enjoy streaming Internet Audio and recording songs they like over the Internet, these songs cannot legally be used in a podcast.

How to Locate PodSafe Music

NotePage is pleased to announce its Universal Binary version of FeedForAll Mac. FeedForAll Mac is software that allows publishers and webmasters to create, edit and publish: RSS feeds, podcasts and videocasts.
The Universal Binary version of FeedForAll Mac now performs faster on Intel based Macs.

FeedForAll Mac can be used to create and maintain an unlimited number of RSS feeds and podcasts, enabling users to flawlessly maintain and distribute multiple content streams simultaneously. Existing RSS feeds that are improperly formatted are automatically repaired by FeedForAll Mac, ensuring that all feeds used with FeedForAll Mac conform to the RSS specification.

FeedForAll Mac has a built-in wizard that helps users efficiently create and maintain RSS feeds. The wizard's new extended support walks users through the creation of various RSS feeds and namespaces, including iTunes.

FeedForAll Mac version 3.0 requires Mac OS X 10.3.9 or better and 22 Mb of free hard disk space. FeedForAll Mac costs $39.95, and may be purchased securely online at http://www.FeedForAll.com. You can download a free fully-functional 30-day trial of FeedForAll Mac from the same web address.

As an added benefit, registration for FeedForAll or FeedForAll Mac provides publishers complimentary access to the RSS Scripts directory, that contains powerful PHP scripts for managing and manipulating RSS feeds. The scripts in the RSS Directory currently include: RSS Cache, FutureRSS, RSS2HTML, RSS2HTML Pro, RSS2SQL, SQL2RSS, RSSmesh, and RSSFilter.

Financial institutions are reaching out to clients using RSS feeds. While banks and financial institutions are usually slow to adopt new technology, that is not the case with RSS adoption. More and more professionals are using RSS in innovative ways, to stay ahead of their competition.

1. Bank Rate Changes
Bankers are using RSS to communicate bank rate changes. Feeds are updated regularly to reflect changes to adjustable rate mortgages or the interest rate for CDs.

Financial Companies Using RSS Feeds

More and more companies are using RSS as a means to communicate, so having an RSS feed that is professional and well polished will help differentiate your company from your competition. What makes an RSS feed professional? Follow these simple steps to polish your RSS feed and take it to the next level...

1. Feed Image
Add an image to your RSS feed. The image will be displayed by many feed readers each time your feed is displayed. This will help build and reinforce your brand or image in the minds of people who read your RSS feed. Adding an image to an RSS feed is relatively easy, and adds a level of professionalism.

Create Professional RSS Feeds

With all the vast amounts of information available on the web, it is becoming more and more difficult to sort through and find what you are looking for. RSS significantly lowers the signal-to-noise ratio. RSS has the unique ability to compile information and filter it, so you only see unique and relevant content. The information superhighway has become packed with content, and those familiar with technology are using RSS to filter the content, allowing them to drill down and access only the content they want, without having to wade through all the noise.

What Can be Published Using RSS Feeds?

Potential podcasting content covers the gamut. With more than millions of podcasts now available, there are few topics that are not covered by this popular communication channel.

Creative Podcasting for Businesses

Regardless of the size of your business, or whether your company is public, private, a government agency, or a non-profit... there is little doubt that you should consider podcasting. Podcasting is a 21st century medium, and has proven that it is far more than just a passing fad.

Podcasting for Businesses

Here are some helpful tips regarding how to get your podcasts listed in the iTunes Music Store...

iTunes Compatibility
In order to have your podcast included in the iTunes Music Store, you must first add the iTunes extension to your RSS feed. This means that you will need to modify the RSS feed for your podcast or videocast so that it includes tags that are specific to iTunes.

How to Submit Podcasts to iTunes Music Store

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According to the AP Wire release on Mercury News: "The move by Sirius comes just days after Viacom Inc.'s Infinity Broadcasting unit said it would convert a struggling talk radio station in San Francisco to an all-podcast format. The show, which Sirius was expected to formally announce on Monday, will begin broadcasting weekdays on May 13. It will be hosted by Adam Curry, the former MTV

PodcastDesign.com makes podcasts so you don't have to - seens a great idea for people who have the knowledge but not the time- though you may have to wait until they have more time for you: "The HTML was written, the pages were formed, and the site was FTPd. It then took less than 2 hours for David Lawrence, the founder and lead podcast designer for PodcastDesign.com (http://

Thoughts ==> I'm actually putting together two podcasts today - one on how I traced my steps to find out how I ended up in iTunes without having submitted, and another to talk about what the benefits of podcasting are for business. It's great when you're doing your research and find that someone already explained a point better than you ever could on three hours of sleep. :-D Clip ==> "What

Stephen Sondheim and James Lapine’s Tony Award-winning Passion, the musical of romantic obsession, will return to New York City in 2013 in the intimate setting of Classic Stage Company’s 199-seat home in the East Village, the not-for-profit company announced on Jan. 13. Tony Award winner John Doyle — who gave fresh life to Company and […]

In an era where technological advancements redefine the spectrum of conventional crime, our collective cybersecurity has been thrust into uncharted...

Young cybercriminals in the Netherlands are increasingly armed, the police and Public Prosecution Service (OM) said in a new report on developments in...

The Sumo Omega comes fully loaded with many in-demand features right out of the box, while the modular design externally and internally allows for a wide variety of different builds. These features, on a sturdy steel frame make it good case if you want the bells and whistles without having to mod them in yourself.

In this review we will be looking at the new MSI R9 270X Gaming 2G video card. As the name suggests the card features the AMD Radeon R9 270X GPU targeted at the occasional gamer and budget minded enthusiast.

As with any computer component the designers set out to accomplish a goal. With some products that goal is to be universal and work with anything while others have more specialized tasks and do that one thing extremely well.

Ninjalane Podcast - In this episode Darren talks about building a budget system using AMD FM2 Trinity

Have you ever met an adult who didn’t know how to do a basic life skill that you thought should have been obvious? It’s amazing sometimes what people aren’t taught when they’re kids. If you don’t want any of your kids to be that occasionally helpless adult, make sure...

The post 25+ Basic Life Skills Parents Need To Teach Their Kids appeared first on Home with the Kids Blog.

Farmscape for November 1, 2024

The Communications and Marketing Coordinator with Sask Pork says the 47th edition of Saskatchewan Pork Industry Symposium will provide an opportunity for pork producers to learn the latest in research and technology development, to interact with government officials and industry leaders and to network.
The Saskatchewan Pork Development Board's Saskatchewan Pork Industry Symposium 2024 is scheduled for Saskatoon Tuesday and Wednesday.
Sask Pork Communications and Marketing Coordinator Steve Seto says the symposium focusses on fostering an environment that supports sustainability, efficiency and profitability.

Quote-Steve Seto-Saskatchewan Pork Development Board:
The symposium is our annual event where many of our producers come to Saskatoon for two days.
It does give our producers a great opportunity to talk with industry leaders.
Water quality is probably going to be a big one, just making sure that the water quality up to par.
The changes to the Code of practice with the Canadian pork Council will probably be discussed.
Funding and government grants, I assume will be a big talking point between producers and some of the government officials that will be there.
Always trying to make things more sustainable and efficient and helping our producers be profitable is kind of our main goal every year, making sure the industry is very strong going forward.
Those are going to be some of the key highlights but it's also a great opportunity to just talk and network not only with other producers but industry leaders.
We've been doing it now for 47 years and it's a really good opportunity for people to come together.

Anyone interested in learning more about or registering for Saskatchewan Pork Industry Symposium 2024 can do so through the Sask Pork website at saskpork.com.
For more visit Farmscape.Ca.
Bruce Cochrane.

       *Farmscape is produced on behalf of North America’s pork producers

Farmscape for November 4, 2024

An animal science professor with Colorado State University suggests, when it comes to health and welfare, aggression and animal handling, genetics is a key factor to consider.
"Pig Handling and Welfare" will highlight day one of Saskatchewan Pork Industry Symposium 2024, set for tomorrow and Wednesday Saskatoon.
Dr. Temple Grandin, an animal science professor with Colorado State University, says, while animal handling has improved dramatically over the past 40 years, one factor that plays a role is genetics.

Quote-Dr. Temple Grandin-Colorado State University:
I'm getting more and more concerned about both pigs and cattle that have things like foot and leg confirmation issues which makes them lame and that's going to make them difficult to handle.
There are some pigs and some cattle that have really bad foot and leg confirmation and it makes the animal lame.
Where we're having a problem is with some of the babies.
Right now, in cattle there's problems in certain parts of North America with congestive heart failure and lameness that's conformational, that's genetic and that's just pushing for meat traits.
It's gotten worse in the last 10 years in cattle.
Hopefully that's not happening to the pigs but I think foot and leg conformation is something that needs to be considered in any of these animals because we tend to indiscriminately breed for meat traits, you often end up breeding for bad feet and legs.
Some lines of lean pigs are very nasty about fighting and that’s not going to work in group housing.
You have to get the right pig.
I just read some research which I'm a bit concerned about where you get a pig that's really gentle, her piglets aren't as robust and strong.
That's not good, so you've got to find the right balance of genetics where we get a sow that doesn't fight a whole lot but she still breeds strong robust piglets.

For full details on Saskatchewan Pork Industry Symposium 2024 can be found at SaskPork.com.
For more visit Farmscape.Ca.
Bruce Cochrane.

       *Farmscape is produced on behalf of North America’s pork producers

Farmscape for November 5, 2024

The Saskatchewan Research Chair in Feed Processing Technology says the biggest challenge with including high levels of pea starch in swine rations is the issue of flow.
An increased use of pea protein in products such as artificial meats and protein bars has resulted in an increased availability of pea starch for use as a lower cost energy source in swine rations.
However, the small particle size of pea starch raises concerns over the possibility of ulcers in pigs and it has a tendency to plug up feeding systems.
Dr. Rex Newkirk, an associate professor with the University of Saskatchewan and Saskatchewan Research Chair in Feed Processing Technology responsible for the Canadian Feed Research Centre, says researchers have included pea starch in rations at up to 40 percent with no impact on performance but the flow issue is a limiting factor.

Quote-Dr. Rex Newkirk-University of Saskatchewan:
Pea starch, because of the process it goes through, is an exceedingly fine material.
It kind of flows like water when it flows so what that means from a practical handling perspective is pea starch by itself flows like water.
Put pea starch in a mash diet and it basically sets up in a way that it doesn't move as a mass.
For us that's been the major handling issue is, how do you get this material to handle through the plant, what form can it be in so it can be more easily managed.
From a growth perspective, we've fed up to 40 percent and didn't see any impact on growth so I'm fine with it from a growth perspective but, from a handling perspective, especially if you're feeding a mash diet, I'd probably stick to 10 percent or less.
We've done 20 percent and it was OK but I think there was already signs that you could get hanging up in the bin and stuff so my recommendation would be 10 percent inclusion in a mash diet.
If it's a pelleted diet, I think you have more room.
You could get to 20 percent as long as it will handle through your plant and into the pellet mill well.
Or you could even go higher levels, as long as the flow within your plant getting to the pellet mill is fine.
That's usually where we find some issues.
If we get too high levels, the conveyance systems don't work the way they should.
My recommendation would be 10 percent in a mash diet and 20 percent in a pelleted diet.

Dr. Newkirk says various options for addressing the flow issue are being explored including pelleting, extrusion and using canola meal as a compatible source of protein.
For more visit Farmscape.Ca.
Bruce Cochrane.

       *Farmscape is produced on behalf of North America’s pork producers

Saskatchewan Pork Industry Symposium Audio Special for November 7, 2024

Ken Engele, the Manager of Knowledge Transfer with the Prairie Swine Centre, discusses “Taking Care of Basics-Measuring On-Farm Best Management Practices.”
Runs 6:31
https://fsaudio.farmscape.com/2024/11/engele-241105.mp3

Dr. Temple Grandin, an Animal Science Professor with Colorado State University, facilitates “A Discussion on Pig Handling and Welfare.”
Runs 13:08
https://fsaudio.farmscape.com/2024/11/grandin-241105.mp3

Dr. Martyna Lagoda, a Post Doctoral Fellow with the University of Saskatchewan, discusses “Advancing swine welfare practices to empower your industry: Outcomes and future directions from the NSERC Chair in Swine Welfare.”
Runs 8:00
https://fsaudio.farmscape.com/2024/11/lagoda-241105.mp3

Dr. Raj Sharma, a Post Doctoral Research Fellow with the University of Nebraska-Lincoln “Enhancing the future of pork production with new technology.”
Runs 10:25
https://fsaudio.farmscape.com/2024/11/sharma-241105.mp3

Dr. Brad Chappell, the Director of Veterinary Services with Topigs Norsvin Canada, discusses “Biosecurity-Back to Basics.”
Runs 5:01
https://fsaudio.farmscape.com/2024/11/chappell-241105.mp3

Dr. Bobbie Lundquist, the Emergency Preparedness Director with the Canadian Food Inspection Agency, discusses “ASF Preparedness,, Zoning and Zoning Arrangements.”
Runs 9:08
https://fsaudio.farmscape.com/2024/11/lundquist-241105.mp3

Stephen Heckbert, the Executive Director of the Canadian Pork Council, discusses “Changes to Canada’s Code of Practice for the Care and Handling of Pigs.”
Runs 9:54
https://fsaudio.farmscape.com/2024/11/heckbert-241106.mp3

Kevin Grier, with Kevin Grier Marketing and Consulting, discusses “the Competitive Status of the Canadian Pork Industry.”
Runs 5:07
https://fsaudio.farmscape.com/2024/11/grier-241106.mp3

Dr. Sylvain Charlebois, a professor with Dalhousie University, discusses “Navigating the Maze: Agri-Food Trends and their Impact on the Pork Industry.”
Runs 9:14
https://fsaudio.farmscape.com/2024/11/charlebois-241106.mp3

       *Farmscape is produced on behalf of North America’s pork producers

Farmscape for November 8, 2024

An Animal Science Professor with Colorado State University says the handling of livestock and the understanding of animal behavior have improved dramatically since the 1990s.
"Pig Handling and Welfare" was the focus of the day one keynote address at Saskatchewan Pork Industry Symposium 2024, held this week in Saskatoon.
Dr. Temple Grandin, an animal science professor with Colorado State University, says there is a much greater awareness of the benefits of superior stockmanship.

Quote-Dr. Temple Grandin-Colorado State University:
One thing that's really good is handling has improved.
That's the good news but also attitudes toward welfare have changed.
I started out in the 70s and was the livestock chairman for a group called LCI, Livestock Conservation Institute.
It was a livestock organization and they had committees on preventing death losses in pigs, reducing bruises in cattle.
It all had to do with economic losses.
Then, when I first started out working with cattle, I emphasized how I could improve the economics.
Nobody at that point was even talking about welfare then gradually things got more interested in welfare.
Maybe 20 years ago there was a lot videos put out showing really horrible handling, really bad stuff, pitchfork in the milking parlor, knocking dairy cows over with a forklift, beating pigs with gate rods as hard as they could beat them, just really bad things and that started a lot of the things on handling.
I did work with McDonalds, Burger King and Wendy's in 1999 on inspecting pork and beef slaughter plants and it was very interesting taking high executives out and when they saw something really bad it was a true undercover boss moment.
They realized that there were things that we did have to fix but that kind of stuff's not going on now.
It took a long  time for a lot of people to accept that pigs and other animals feel pain.
Now the big emphasis has gone from, you've got to prevent suffering.

Dr. Grandin suggests by measuring and scoring handling, including such factors such as slips and falls, electric prod use, body condition score, lameness, vocalization you can tell whether you're getting better or worse.
For more visit Farmscape.Ca.
Bruce Cochrane.

       *Farmscape is produced on behalf of North America’s pork producers

Farmscape for November 11, 2024

Research underway the Canadian Feed Research Centre is examining the role feed ingredient particle size plays in triggering ulcers in pigs and the impact of those ulcers on health and performance.
Because of its extremely small particle size pea starch, a byproduct of the extraction of protein from yellow peas to make products like protein bars, has been found to increase the susceptibility of pigs to ulcers when included in rations.
In response to an increased availability of pea starch, researchers are evaluating processing methods, including pelleting and extrusion, to address that challenge.
Dr. Rex Newkirk, an associate professor with the University of Saskatchewan and Saskatchewan Research Chair in Feed Processing Technology responsible for the Canadian Feed Research Centre, says ulcers are more common than realised.

Quote-Dr. Rex Newkirk-University of Saskatchewan:
If we grind the food more fully we get an increase in digestibility, it takes less feed to produce the same amount of meat and so we do grind to a certain level but if we get too fine it causes ulcers in the stomach.
We've known that for a long time.
So, we've added up to 40 percent and we were pleased in that we didn't see major changes in ulcers but what was a bit concerning to us is we did see ulcers, even in the control diet so, it wasn't like we've seen no ulcers without pea starch and ulcers with.
We've seen ulcers in all of our diets for the most part and they were just slightly worse with the pea starch.
But, I see these pigs and they're completely happy and growing and fine so I'm a bit confused as to how much to make out of the ulcers.
I don't want anything have an ulcer but they seem to be growing, they seem to be doing really well.
Where I do have a concern with the ulcers is, maybe under ideal conditions they will do fine and we're seeing the performance is great stuff but what if there's one other stressor, two other stressors.
What if there's some disease in the barn?
What if you have a feed outage and that's one of the things we've studied.
If you have too high a levels of pea starch, could it plug up in your feeders?
Yes.
And could you have some short-term outages and that would then contribute to more severe ulcers?
This we do know, so I think that our goal should be the healthiest pigs possible and I think part of that is managing the particle size in our diets.

Dr. Newkirk says lately researchers have been looking more at course versus fine diets to better understand the physiology.
For more visit Farmscape.Ca.
Bruce Cochrane.

       *Farmscape is produced on behalf of North America’s pork producers

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