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Michael Marsland/Yale University(NEW HAVEN, Conn.) — A Yale dean said the Ivy League university needs to work at becoming “truly inclusive” after a white student called police on a black classmate who had fallen asleep in a dormitory common area.“Incidents like that of last night remind us of the continued work needed to make Yale a truly inclusive place,” Lynn Cooley, the dean of Yale’s graduate school of arts and sciences, said in an email to students on Tuesday.The graduate student, Lolade Siyonbola, sparked outrage about racial profiling on Monday after she posted a video showing her long interaction with campus police officers and the white student who called them.“I deserve to be here. I pay tuition like everybody else,” Siyonbola, a 34-year-old graduate student in African studies, said after police asked her to present identification. “I’m not going to justify my existence here.”“I really don’t know if there’s a justification for you actually being in the building,” she said to the officers, after proving her enrollment.Siyonbola even unlocked her dorm-room door in front of the officers to prove she lived there after they insisted on seeing her ID.“We’re in a Yale building, and we need to make sure that you belong here,” one officer said in the video. The officers said the encounter lasted longer than expected because her name appears differently in the school’s system.Siyonbola, who ended up being questioned for nearly 20 minutes, said she had fallen asleep while working on a paper in a common room of her dorm. She told police that the female student who reported her suffered from mental illness and had called police on another student in the past.Another black graduate student told ABC affiliate WTNH-TV that the same woman called police on him about a month ago.Reneson Jean-Louis told police the woman said to him at the time, “‘You’re making me uncomfortable. I don’t feel safe around you. You’re an intruder. You need to leave. You need to get out.’”“This is, again, a blatant case of racial profiling that needs to be addressed at Yale, university-wide,” he added.Cooley said in her email that she’s “committed to redoubling our efforts to build a supportive community in which all graduate students are empowered in their intellectual pursuits and professional goals within a welcoming environment.”The incident is the latest in a string of recent high-profile encounters involving black people who have been wrongfully reported.Earlier this week, a group of black Airbnb renters in Southern California said they planned to sue Rialto Police Department over how it responded to a 911 caller reporting a burglary at their rental location. A similar situation unfolded in downtown Philadelphia last month involving two black men at a Starbucks where a manager reported them because they hadn’t purchased anything.Siyonbola didn’t immediately respond to social media requests for additional comment, but she wrote about the incident on her Facebook page Tuesday afternoon: “Grateful for all the love, kind words and prayers, your support has been overwhelming. Black Yale community is beyond incredible and is taking good care of me.”Copyright © 2018, ABC Radio. All rights reserved.
iStock/Thinkstock(NEW YORK) — The first half of the weekend was a washout for much of the Northeast, thanks to heavy showers and thunderstorms that continued throughout the day.Many areas received 2 to 3 inches of rain, while Caldwell, New Jersey, received 4.92 inches and New York’s Central Park received 2.9 inches, a new record for the day. Flights at Newark Liberty International Airport were delayed, and one entrance of New York City’s Penn Station was closed due to floodwaters.The atmospheric setup remains similar on Sunday with a tenacious stationary front remaining in place in the Northeast. That means more showers and thunderstorms will develop on Sunday.However, the worst is over for the Northeast. Showers on Sunday should be less intense and less frequent than Saturday. Rainfall amounts through Monday evening will range between 1 and 2 inches for most spots, with upwards of 3 inches possible in New England.Fire weather in Northern PlainsAt least three new wildfires were sparked Saturday in Montana, thanks to gusty winds, low humidity and extensive heat, according to Great Falls ABC affiliate KRTV.Temperatures were so high in the region Saturday that numerous records were broken, including Glasgow, Montana (107 degrees); Helena, Montana (102 degrees); Pocatello, Idaho (100 degrees); and West Glacier, Montana (100 degrees), which reached triple digits for the first time in recorded history.A high centered over Minnesota will steer warm air from the south into the Upper Plains again on Sunday. High temperatures will reach into the 100s in some places, with the potential of new records being set.Very dry air over the West, coupled with a cold front in western Montana, will produce gusty winds and the formation of dry thunderstorms on Sunday. Lightning strikes from these dry storms can easily spark new wildfires, while the gusty winds can facilitate their rapid spread. Red flag warnings remain in effect for much of the region through Sunday night.Monsoons calm downMonsoon thunderstorms rolled through the Las Vegas area again Saturday night. Dust storms and flash flood warnings were both issued by the National Weather Service for the region. Winds — some that gusted to over 71 miles per hour — and rain were so severe that, at one point, 62,000 customers of NV Energy were without power.Drier air is expected to move in from the west on Sunday, which will decrease the probability of monsoon thunderstorms for the next few days. Copyright © 2018, ABC Radio. All rights reserved.
The Trion field encompasses an area of 1,285 sq km (798 sq mi) and is located in the Perdido belt DORIS awarded by BHP for the engineering of Trion SURF and export package. (Credit : C Morrison from Pixabay) BHP Petroleum (via its subsidiary BHP Billiton Petróleo Operaciones de Mexico, S. De R. L. De C.V.) has contracted DORIS Inc. for the execution of Engineer Services for the SURF and Export Pipeline scopes of work of the Trion Project located in the Mexican Sector of the Gulf of Mexico.The Trion field encompasses an area of 1,285 sq km (798 sq mi) and is located in the Perdido belt at a water depth of approximately 2570 meters. BHP is the operator holding a 60 percent interest in the development and PEMEX Exploration and Production is the non-operating partner with a 40 percent interest.Christophe Debouvry, CEO of DORIS Group, said: “This project is a strategic win for DORIS Group. It is the recognition of our strong experience in deepwater developments, it complements our portfolio in Mexico, and it strengthens our relationship with BHP”. Source: Company Press Release
Brasenose college is facing thousands of pounds of damage after a fresher caused her ceiling to collapse, destroying two high-street shops and the room below.The first year student returned from the Brasenose Christmas bop at Frevd’s and passed out in her bath with the tap running.The bathroom was flooded to such an extent that the ceiling collapsed into a student’s room below her and the flooding then spread to the shops below. The girl in question declined to comment.One student, who wished to remain anonymous, pointed out that it was lucky that no one had been hurt, as the girl who lives in the room below “wasn’t in the room at the time.”The student explained how she heard of the chaos surrounding the flooding. “The ceiling was filled with water,” she said. “It flooded her bathroom.” She added that “there was structural damage to the room” below.As a result of the flood, the high street shop Viyella, directly below the Brasenose accommodation, has been “closed until further notice” according to a sign in its window. Despite the fact that the Viyella company had been taken into administration, the Oxford branch was not due to cease trading yet.A spokesperson for Viyella declined to comment on the flooding situation due to staffing shortgaes and administrative problems.Dr. Giles Wiggs, the Dean of Brasenose college refused to comment on whether or not the student in question would be punished, stating that the college “cannot comment on individual cases.”However, Brasenose’s “Blue Book,” which outlines the college’s disciplinary procedures, notes that the student must explain the circumstances of the event to the college authorities and that “if they are found to be responsible”, students must “meet the costs of making good to the satisfaction of the Domestic Bursar.”Brasenose’s domestic bursar, Mel Parrott, was unable to comment on the exact cost of the flooding or confirm whether Brasenose’s insurance would cover the damage.He said, “Brasenose college is insured against any damage. However, we are not aware of the full cost of the flooding. In terms of payment, we’re still under discussions with the owners of the shop and the insurance company.”Brasenose’s JCR President Arvind Singhal declined to comment, saying, “those are matters which aren’t the JCR’s concern.”Another member of the JCR committee, who wished to remain anonymous, confirmed that there had been extensive damage to the building and the shops below.
Two Suspects Arrested in Triple HomicideJANUARY 18TH, 2019 JOYLYN BUKOVAC KENTUCKY, OWENSBOROOwensboro police have identified the victims and the suspects in Thursday’s triple homicide. The shooting happened around 11:30 Thursday morning on Audubon Avenue.Police say the two suspects in the case are now behind bars and facing charges. Neighbors say these arrests make them feel at ease.“I was afraid to go to sleep last but I made it through the night,” says Margie Ashworth, a concerned neighbor.Owensboro police say they believe this is an isolated issue.“We were able to make multiple arrests in reference to the homicide yesterday on Audubon Avenue. We were able to charge Arnette B. Baines, 30 years old of Owensboro, and Cylar Shemwell 31, also of Owensboro. Both have been charged with three counts of murder and one count of an assault on the 1st degree,” says Officer Andrew Boggess.The victims have been identified as 43-year-old Jay Sowders, 35-year-old Robert Smith Jr., and 18-year-old Christopher Carie. and 35-year-old Carmen Vanegas who is recovering in the hospital.Officials confirm three children live in the home where the shooting happened, but thankfully they were in school when the shooting happened.Police say they believe the victims knew the shooters, but the investigation is far from over.“It’s still obviously very early in the investigation. There are still search warrants being executed, still, people of interest that we would like to talk to. We do not have another suspect at this point that we have identified, however, like I said it’s very early; lots of evidence to come in so it is entirely possible there could be additional charges either for these two individuals or we could have another person charged subsequent to this investigation.”To read the initial report on this story today, you can click here.FacebookTwitterCopy LinkEmail
With the recent publication of new targets for sodium reduction in processed foods, salt (sodium chloride) remains at the top of the bakers’ list of product quality concerns.Currently working towards the 2010 targets (1.1g salt per 100g bread, 430mg sodium average; 2012 targets: 1g salt per 100g bread 400mg sodium average), the plant baking industry has continued to collaborate with the Food Standards Agency (FSA) and other interested bodies and has made significant reductions in the salt levels used in modern plant breadmaking. Each reduction that the plant baking industry makes takes it deeper into unknown territory, as the role of salt in breadmaking, especially at the lower levels we now use, has yet to be fully understood or explained.The most apparent change we see when salt levels are lowered is the change in product flavour. This is not surprising, since saltiness is considered by sensory scientists to be one of the primary tastes. The high solubility of salt means that its impact on our taste buds is immediate when we eat bread. So the overall impact of reducing salt levels is complex, because not only does salt have its own flavour impact, but our overall assessment of the ’flavour’ of bread is changed as the balance of the different and often more subtle flavours of bread that come from ingredients and processing are changed. Salt has such a unique flavour that it is not just a question of using less salt and tossing in a (permitted) alternative.The fact that salt can inhibit the fermentation of bakers’ yeast is well-known and the need to balance yeast and salt levels has been a fundamental principle in breadmaking for many years. Fermentation to produce carbon dioxide occurs in all breadmaking processes – otherwise we would not get the light, aerated and digestible food that we call bread. In plant baking, the fermentation of the dough takes place after the bulk dough from the mixer has been divided and placed in the prover. For people less familiar with baking, this terminology creates confusion between the terms ’fermentation’ and ’prove’ but, as far as the dough is concerned, they are one and the same thing. The expansion of the dough in the prover and its continued expansion in the early stages of baking – as manifest in oven spring – rely on the dough being able to grow in a controlled manner. There is a balance to be struck between gas production (by the yeast) and gas retention in the dough and, once again, salt plays a key role in striking this balance and, in doing so, contributes indirectly to the fineness of the cell structure in the baked product.Gluten connectionThe least well-understood role of salt is the contribution that it makes to the development of the gluten network in the dough. Dough development is an ill-defined term, but is manifest in the dough property, described as ’gas retention’. Even less well understood is the contribution that salt makes to the collective properties of dough, referred to as ’dough rheology’. This property tells us about how the dough will behave under the stresses and strains of processing through the plant and how easy it will be to shape and process the dough pieces. One of the significant problems facing all bakeries is that lower salt levels yield dough that is stickier and more difficult to process. This has been known for some time and has recently been confirmed by research supported by the FSA and members of the Federation of Bakers.Though the precise contribution that salt makes to controlling dough rheology has still to be explained, salt forms strong ionic bonds with the gluten network and the water in the dough. Mechanical processing subjects the dough to greater shearing forces than hand moulding and some of the bonds are broken, with the result that the dough is smeared across equipment surfaces – for example, the conical moulder drum – which then impedes the transfer of successive dough pieces in the plant and ’stick-up’ ensues. During resting (first proof) some of the bonds are reformed and the stickiness is reduced but in the final moulder, the dough again experiences high shearing forces and increased stickiness.In the craft bakery and, to some extent, the in-store bakery, coping with sticky dough in processing is often a matter of patience and reducing the rate at which dough pieces are fed into the processing equipment or dealing with ’stick-ups’ through manual intervention. In a plant bakery running 2,000-8,000 loaves an hour, the options are more limited. Watching plant bakers having to un-stick a plant is painful – and even worse when you are the one that has to do it! You cannot stop dough from fermenting, so a 10-15 minute stoppage to clean through the plant is not just about the few pieces lost in the moulder, it is also about the dough that is already in the line; on a 6,000-unit an hour plant, a 10-minute stoppage equals at least 1,000 lost loaves. Along with wasted raw materials and energy, the cost implications are very significant.As salt levels in bread have been gradually reduced, bakers have learned to adapt their processing to cope with the changes in dough rheology. Improved process control has helped a lot with the introduction of measures to limit the tendency for dough to stick to moulding equipment and processing belts. The challenges have been greatest for premium branded products, where the requirement is for high and consistent quality. The drag of sticky dough trying to pass through the final moulder can lead to misshapen dough pieces falling into the pan, with subsequent variations in shape and texture in the final product. This may be acceptable in some marketplaces, but the UK consumer of branded products is very discerning and does not readily accept quality variations or losses.The use of air streams in dough processing has supported the efforts of plant bakers. However, there is a balance to be struck; too much air may cure dough stickiness, but will lead to problems of dough skinning, which is just as bad for product quality. The use of air streams needs to be focused on the critical processing points in order to be most effective – long gone are the days of standing a big fan by the rounder to blow air over the dough.Need for researchWith the new targets for salt levels announced, where does the plant baking industry go? Clearly there is a need for good, focused research to understand the functions of salt and the contribution that it makes to all aspects of bread production and quality.There is talk of ’salt replacers’, but finding a legally acceptable alternative that delivers all three functions described above will not be easy. Reformulation strategies will certainly play a part in achieving lower salt levels, but changes in dough processing perhaps have a bigger role to play. This may require the redesign of some aspects of dough-processing equipment, but care is needed to be sure that ’the baby is not thrown out with the bath water’. Premium breads have very specific qualities that attract consumers, so any change in processing should not be at the expense of product quality if we are to continue to encourage consumers to eat more bread, with its positive contributions to calcium and fibre to the average diet.
A new study by Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.The study was published online in Archives of Internal Medicine.The researchers, including senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues, prospectively observed 37,698 men from the Health Professionals Follow-Up Study for up to 22 years and 83,644 women in the Nurses’ Health Study for up to 28 years who were free of cardiovascular disease and cancer at baseline. Their diets were assessed through questionnaires every four years.A combined 23,926 deaths were documented in the two studies, of which 5,910 were from cardiovascular disease and 9,464 from cancer. Regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk. One daily serving of unprocessed red meat (about the size of a deck of cards) was associated with a 13 percent increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20 percent increased risk.Among specific causes, the corresponding increases in risk were 18 percent and 21 percent for cardiovascular mortality, and 10 percent and 16 percent for cancer mortality. These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, and family history of heart disease or major cancers.Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: 7 percent for fish, 14 percent for poultry, 19 percent for nuts, 10 percent for legumes, 10 percent for low-fat dairy products, and 14 percent for whole grains. The researchers estimated that 9.3 percent of deaths in men and 7.6 percent in women could have been prevented at the end of the follow-up if all the participants had consumed less than 0.5 servings per day of red meat.“This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” said Hu. “On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.”Support for the study was provided by the National Heart, Lung and Blood Institute and the National Cancer Institute.Other HSPH authors include Qi Sun, Adam Bernstein, JoAnn Manson, Meir Stampfer, and Walter Willett.
Although student body president Alex Coccia does not identify LGBTQ concerns as a priority of his administration, he said student government supported the implementation of the University’s “Beloved Friends and Allies” pastoral plan. Specifically, Coccia said he and student body vice president Nancy Joyce sat on the selection panel for the assistant director who would address LGBTQ student concerns. He said he also named a student representative to the advisory committee on LGBTQ issues to Vice President for Student Affairs Erin Hoffmann Harding. “One of our recommendations in the [Oct. 17] Board of Trustees report was that the [advisory] council meet regularly … that it gets off to a good start,” Coccia said. “The purpose is essentially to gauge campus climate on LGBTQ inclusion and help make recommendations to [Hoffmann Harding] as we move forward on this issue.” In the report to the Student Affairs Committee of the Board of Trustees, Coccia’s administration recommended the advisory committee meet for the first time no later than Thanksgiving break and gather four times in the spring 2014 semester. The administration also suggested the Office of Student Affairs “engage in action-oriented conversation regarding transgender students in the University housing system.” In his May 1 State of the Student Union address, Coccia said his administration backed the LGBTQ student organization PrismND, and reiterated his administration’s support in an interview with The Observer. “We plan to fully support the implementation of the new LGBTQ and ally student organization as it is incorporated into the student unions… and we look forward to the honor of co-sponsoring one of their initial events,” Coccia said in the address. This group now can assume the role played by the former LGBTQ student group, which operated without official University approval. “Students had a huge victory a year ago, which was the recognition of the LGBTQ student group,” Coccia said. “Many of the efforts that I think were necessary [before] … can now be facilitated by PrismND.” The founding members of PrismND began to develop the group’s bylaws last semester, Coccia said. “Then we started to formalize them a bit more, make the language consonant with what organization languages are and what organization bylaws look like, which includes components of funding and membership and meeting logistics,” he said. “Then it was back-and-forth conversation … to ensure that the bylaws were solid and reflective of what the purpose of the organization was.” Sophomore Connor Hayes, co-president of PrismND, said the club finalized its bylaws in early October, with the exception of one part that was solidified earlier this week. Co-president Bryan Ricketts said PrismND’s first major event was a celebration of National Coming Out Day on Oct. 11. The group set up “closet” structures outside DeBartolo Hall and the LaFortune Student Center and encouraged students to “come out” as anything – a member of the LGBTQ community, a fan of country music, a peace studies major or something else. Ricketts, a sophomore, said PrismND also sponsored a National Coming Out Day lunch with Pasquerilla East Hall. He said two speakers at the lunch discussed the concept of coming out both from an academic perspective and on a personal level. PrismND’s other main event this semester was StaND Against Hate Week from Nov. 4 through 8, Hayes said. The week, which the Gender Relations Center and Multicultural Student Programs and Services co-sponsored, featured a “What It Means to be an Ally” dinner, two lectures and a candlelight prayer service. Hayes said,between 20 and 30 people attend the group’s organizational meetings, every other week. He said next semester PrismND will hold separate meetings in which people can discuss issues they face. The organizational meetings do not serve this function because they are mainly meant as time for planning events, Ricketts said. “They’re not necessarily a space where community can grow,” he said. “We want to have a space where people can just come and talk about issues on campus, issues they’re having, issues they see in the world outside of the Notre Dame bubble.” PrismND aims to be a welcoming space for all parts of the LGBTQ and ally communities on campus, Hayes said. “We want to make sure that [the group] doesn’t develop some sort of reputation of being associated with certain things, associated with certain parts of the University. Someone could be like, ‘Oh, that’s a liberal part of the University, and I identify as gay, but I’m kind of conservative, and I don’t think I feel at home there.’ “That kind of thing – making sure that it is as inclusive as possible. … I think that’s kind of a guiding principle to a lot of things that we do.” Hayes said now that PrismND’s working dynamics are established, the group aims to host more programming next semester. LGBTQ concerns remain a “very personal priority” for Coccia, he said. “We’ve really come to a new step in campus culture,” Coccia said. “The way I like to frame it … is two-and-a-half years ago, the question was, ‘Are you an ally?’ … The question now is, ‘Why wouldn’t you be an ally?’ “Student government’s role in this respect, I think, is continually providing a support for that.” Contact Marisa Iati at [email protected]
Essential Paddling Gear for On and Off the Water1. Adventure Technology Oracle Carbon PaddleThe Oracle is both a touring and downriver paddle featuring lightweight carbon construction and a high angle blade that improves boat control and maximizes stroke efficiency, especially when bracing or rolling in choppy conditions.$300. atpaddle.com2. Bomber Gear Bomb Dry Top The Bomb Dry Top includes several upgrades and a little extra armor for those who consistently push limits. Highlights include the double-stitched, taped and patched seams, four-way stretch neoprene, and cone-shaped cuffs with fused (not glued) gaskets. Looking for bells and whistles? How about a hidden emergency whistle stitched into the top? Bomber Gear has also beefed up the design by adding abrasion-resistant nylon to the elbows and polyurethane reinforcement to the shoulder panels for additional durability in the areas where you need it most.$299. bombergear.com3. Chaco Mighty SandalChaco’s lightest sandal is also its most comfortable and durable. The strapping system allows custom adjustment to keep your feet secure and to personalize your fit. The super-grippy outsole keeps you grounded on wet or dry terrain. Our tester wore them on downriver paddling expeditions, swimming hole cliff jumps, and fords across waist-deep water. They dried quickly and provided excellent traction and performance. They were equally impressive at the pub afterward.$90. chacos.com4. Sazzi Digit SandalThe name and design are derived from the woven sandals worn by the Anasazi tribes who used their footwear to navigate the rugged terrain of the American Southwest. Today, the Sazzi translates into a strong, agile and light five-toed sandal. The Digit has a single independent toe, four toe posts, a lateral stability system, and a heel strap to accommodate rugged trail and water environments. It’s made from 100 percent recyclable PLUSfoam, a material that also boasts anti-microbial properties and impressive traction in wet and dry conditions.$100. sazzi.com5. Wave Sport ReconWave Sport’s all-new Recon is one of the most versatile high-performance boats on the market, ideal for creeking, river trekking, and class IV-V+ boating. The continuous rocker profile makes the Recon very fast and easy to boof, and its upswept shape allows the Recon to resurface and unload water quickly when blasting through holes. The domed stern deck minimizes back-ending in holes and drops, and the location of the full stern chine combined with the generous side wall flare provides superb stability and control when carving, moving across a current, or tracking.$1099. wavesport.com
7SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Michael Ogden Michael has been in the social media business for more than a decade inside the credit union, technology, financial and food industries. He’s the founder of For3, LLC, which … Web: www.for3forgood.com Details Facebook recently reported that they made $3.32 billion from ad revenue in the first quarter of this year. To put that in perspective…..forget it. It’s just a lot.As much as I don’t personally enjoy Facebook, those numbers reflect the flocking of brands to purchasing ads to get noticed on your feed. There’s a new feature, called “Story Packs” that your credit union should take a look at if you’re willing to stop throwing money at “boosting” posts and creating normal ads on the platform.Story Packs are Facebook’s way of leveling the creative ad experience (you see big brands doing) for small businesses and local establishments…..like say, a credit union.How do you use it?Basically “Story Packs” are Facebook’s way of helping small businesses create a beautifully done ad campaign for your CU. For now, they’ve put business categories into these areas: Restaurants, Retail and Spas. My guess is that the list will expand. For this example of how to use it, I’m using the “Retail” tool.Facebook will ask you three question areas to help focus the ad.1) Increase people’s awareness of your brand – in each section you’ll be asked “What results do you want?” These questions are all about making sure the ad is focused and measurable. Questions like these: Do you want to reach and engage people? More page likes? Reach people near your business/store? Do you want views of your video?2) Find potential customers – after those questions, you move on to audience engagement with questions like: Do you want clicks to your Website? Conversions on your Website? Installs of your App? Responses to your Facebook event?3) Drive sales of your product or service – the final series of questions revolve around what action you want from your potential customers: Do you want clicks to your site? More conversions on your site? Engagement of your app? Do you want people to redeem your special offer?From there you’ll head to the “Creative Tools” section where you’ll find photos, images or even upload your own. Also, there are creative tips that again help you focus on the point of the ad.There are four areas to think about: People, Place, Things and NewsPeople – do you want your ad to focus on your employees, testimonials or tips and resources your business might provide for others?Place – do you want to push product information, promotions or even have an ad that focuses on the personality of the neighborhood where your business is located?Things – do you want the ad to focus on the value of your products and services, their functionality or how about highlighting your feature product? You know, the one thing why you started your business in the first place.News – this is where you can focus on giving a call to action, highlighting special events and sales.While I’m saddened that we’ve reached this point of accepting the fact that to get your credit union noticed on Facebook that you’re just going to have to pay – the Story Packs work really well!