Friday, April 26, 2013

Stock Upgrades: Don't Throw Bebe Out With The Bath Water | Stocks ...

On a day?Google?s?(GOOG) doodle honored the incomparable Ella Fitzgerald, who was born in abject poverty and died in Beverly Hills, the stock market threatened to journey in the opposite direction. Early strength evaporated in the afternoon and, while shares still ended up, the singer was wise to warn us that "spring can really hang you up the most"; it certainly has for the past three years on Wall Street.
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Wednesday saw the telecom sector suffer its single worst session since August of 2011 but?Alexander Graham Bell?s ass-kicking from beyond the grave?? even in the afterlife, Scots hate losing money ? saw the group gain 1.7% to best all industries. Elsewhere a coach in Germany said beating his rival from Spain,?rock bottom of the PIIGS with a 27.16% unemployment rate, was like ?Robin Hood robbing from the wealthy.? Which, coming from a citizen of Europe?s richest economy, really is a bit rich.
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Today in economics, consensus says April?s University of Michigan consumer sentiment survey will show an improvement at 9:55 a.m. Eastern. Peak earnings week concludes with announcements expected out of?Alcatel-Lucent(ALU),?Burger King (BKW), Chevron (CVX), DR Horton?(DHI),?Goodyear Tire (GT),?Honda Motor?(HMC),?LyondellBasell (LYB), Total SA?(TOT),?Tyco International?(TYC),?VF Corporation (VFC), and?WellPoint?(WLP).
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AFLAC?(AFL): Shares are upgraded to Buy from Neutral at Sterne Agee.
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Aixtron?(AIXG): The name is now Market Perform from Underperform with a new price objective of $13 at Northland Capital.
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Allscripts-Misys Healthcare?(MDRX): Morgan Stanley moves the stock to Overweight from Equal-Weight.
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AXIS Capital?(AXS): The rating gets raised to Outperform from Perform at Raymond James.
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Bebe Stores?(NASDAQ:BEBE): The retailer, up an impressive 3.89% yesterday although still seriously under water over the past year, gets a Buy-from-Neutral boost at Janney. The target price also increases substantially, to $7 from $4. Catalysts include new management, better products, and improving inventory control.
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Boeing?(BA): The?Dow?(^DJI) member is upgraded to Buy from Hold at BB&T Capital Mkts.
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Boston Scientific?(BSX): The medical device maker is now Outperform from Neutral at Credit Suisse.
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Cameron International?(CAM): Shares are upgraded to Outperform from Perform at Raymond James.
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Commercial Metals?(CMC): Jefferies juices its rating to Buy from Hold.
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Daimler?(PINK:DDAIF): The Mercedes-Benz owner gets a Buy-from-Hold hoist at Deutsche Bank.
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Facebook?(FB): Citing optimism over new ads and mobile efforts, Raymond James raises its rating to Strong Buy from Outperform. As a result, shares are up 2.07% as I write.
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Lender Processing?(LPS): LPS is lifted to Outperform from Perform with a $36 target at Oppenheimer, which says cash could soon start to be returned to shareholders.
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LogMeIn?(LOGM): Cowen raises its opinion to Outperform from Market Perform.
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PennyMac Mortgage?(PMT): Shares are upgraded to Outperform from Perform at Keefe Bruyette.
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PulteGroup?(PHM): The stock is hoisted to Top Pick from Outperform at RBC Capital.
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Sony?(SNE): SNE is upgraded to Buy from Underperform at Credit Agricole.
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SunPower?(SPWR): The stock is now Outperform from Neutral at Robert W. Baird, which takes its target to $16 from $10 amid impressive cost reduction initiatives.
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Unilever?(UN): The consumer products giant, whose brands include Ben & Jerry?s, Lipton, and Vaseline, gets upgraded to Hold from Sell at Soci?t? G?n?rale.
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Unisys?(UIS): Shares are now Positive from Neutral at Susquehanna.

(See also: New Stock Coverage: TherapeuticsMD Is Just What the Doctor Ordered and Stock Downgrades: Anheuser-Busch Set for Friday Night Hangover.)

No positions in stocks mentioned.

The information on this website solely reflects the analysis of or opinion about the performance of securities and financial markets by the writers whose articles appear on the site. The views expressed by the writers are not necessarily the views of Minyanville Media, Inc. or members of its management. Nothing contained on the website is intended to constitute a recommendation or advice addressed to an individual investor or category of investors to purchase, sell or hold any security, or to take any action with respect to the prospective movement of the securities markets or to solicit the purchase or sale of any security. Any investment decisions must be made by the reader either individually or in consultation with his or her investment professional. Minyanville writers and staff may trade or hold positions in securities that are discussed in articles appearing on the website. Writers of articles are required to disclose whether they have a position in any stock or fund discussed in an article, but are not permitted to disclose the size or direction of the position. Nothing on this website is intended to solicit business of any kind for a writer's business or fund. Minyanville management and staff as well as contributing writers will not respond to emails or other communications requesting investment advice.

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Source: http://www.minyanville.com/trading-and-investing/stocks/articles/Stock-Upgrades253A-Don2527t-Throw-The-Bebe/4/26/2013/id/49499

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2013 James Beard Awards Spotlight: Chef Paul Virant Cooks Up ...

To garner a coveted award nomination from the James Beard Foundation, and entrance into their deliciously-esteemed, highly-anticipated magnum opus of culinary awards galas, he or she must exude a robust greatness. This person must embody and speak to the late-staunch champion of American cuisine and mentor James Beard?s spirit; this individual can do that through their venerable cooking skills, vast and formidable food knowledge or succulent culinary creations.

Notable chef Paul Virant, of the acclaimed Vie and Perennial Virant Restaurants in Illnois, does that through all three pipelines.

The indefatigable food artist (with a trifecta of roles also including Michelin-star restaurateur and food preservation guru) communicates through garden-fresh cuisine (rife with the season?s best local ingredients). Take for instance this Perennial Virant dinner entr?e: broiled semolina gnocchi, including a confluence of tomato mountain marinara, roasted mushrooms, pickled garlic, wilted spinach and parmesan; consider Vie?s crispy spanakopita: prairie fruits farm ricotta, growing power spinach, chickpea hummus, pickled sweet pepper vinaigrette, roasted carrots and arugula.

His ingredients-focused approach, an astounding dedication to cooking preserves and warm belief in the concept of ?home,? melds together to create quite an unforgettable dining experience. ?I wanted to create an extension of my home,? the talented food canner stated on perennialchicago.com, ?where people come together and enjoy high quality food and drink in the company of others.?

The two-time Beard Awards nominee, who spent his childhood on his family?s Missouri farm before attending the Culinary Institute of America (CIA) in Hyde Park, NY, explains graciously that his restaurants are community epicenters. Listening to him, one knows why he is amongst the cr?me de la cr?me of cuisine artists, mavens and inventive mavericks assembled for the Academy Awards-influenced event (expect bursts of attractive chatter about recipes, emotive acceptance speeches, a behemoth media presence, and fragrant aromas stretching the room?s length from the sumptuous fare and drink samples; the stampede over the samplings caused an unforgettable finale last year).

Before this year?s forthcoming event ? with Beard?s formative, far-reaching spirit hopefully echoing loudly in the air ? at the Lincoln Center?s Avery Fisher Hall on May 3 and 6, Virant further tells GALO about his seasonally-savvy food. And the refined tastemaker imparts advice on how a restaurant?s ambience contributes to its immaculate appeal, his future abroad cuisine conquests and erudition, and more.

GALO: Imagine that your restaurant is a food museum, where each displayed dish looks like a work of art. If you were the exhibit curator and you could only showcase four dishes, tell me which ones best embody you as a culinary artist.

PV: I would fall back on the preserving and all the different things. This includes the array of pickles and preserves that we do that vary in color, shape and size. How we could translate that onto one particular plate? I think it would be difficult like the idea of showcasing all the different jars.

We have some kind of aioli, some kind of dumpling on the menu all the time. This is a pretty good representation of the things that we do. What I think that customers like the most is the potato aioli. Maybe I would keep it simple in thinking about what?s in season right now: mushrooms and pickled ramp.

GALO: To expand on the art of cooking, a lot of chefs? culinary creations are like anchors of culinary heritage; the dishes hold the past in place with the present moment. The James Beard Foundation commemorates that idea a lot, but how do you celebrate it specifically?

PV: My restaurants embrace history. We embrace a lot of tradition and how food is prepared but more so how it?s preserved. A huge part of my food is the preservation aspect through canning?I have a book, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves and Aigre-doux. It?s an old craft that we do all year, so that is a huge part of those traditional aspects of food that we push.

GALO: The Beard Foundation brings a lot of enclaves and communities within the culinary world together. With your esteemed dual of restaurants, Vie (opened in 2004) and the nouveau Perennial Virant (opened last year), how do you draw communities in to dine? Are the establishments considered local hangouts, power lunch spots, neighborhood epicenters that lure in a stable group of regulars or something else?

PV: Vie restaurant in Western Springs, [Illnois] is a community [American cuisine] restaurant. People do come from all over Chicago and all over the country. And we have some that come from out of the country. It is a destination for some [people], but it is a local spot for the surrounding five or six towns.

Perennial is also a neighborhood spot, but I feel it is a little bit more of a destination. It is a fixture; we are right across from the biggest farmer?s market in the city. It?s real neat; there is a lot of history there, too. We are a part of the same building as the Hotel Lincoln, which was around in the 1960s and ?70s, and?then it closed. So we reopened it [and the restaurant] last year in March.

GALO: Considering two key communities ? food writers/bloggers and everyday residents ? please share a recipe from your famous garden-fresh, in-season cuisine that would appeal to both groups.

The following is a recipe from Chef Virant?s cookbook entitled ?The Preservation Kitchen,? courtesy of Chef Virant.

Mixed Berry Crisp with Goat Cheese Mousse and Mulberry Aigre-Doux

?With no peeling, coring, or slicing required, berry crisps are just about the easiest summer dessert that you can make. I?ve complicated things a tad with creamy mousse and sweet-sour mulberry aigre-doux, but only to elevate the crisp from its homespun heritage. For a more striking presentation, bake the crisps in individual ramekins: add 1 cup of fruit to each ramekin, then top with a nice layer of crumble.?

6 cups assorted summer berries (such as blueberries, raspberries and blackberries)

1/2 cup plus two tablespoons granulated sugar

1 tablespoon cornstarch

1 cup packed brown sugar

1 3/4 cups all-purpose flour

1/4 cup whole-wheat flour

1 cup old-fashioned oatmeal

1 teaspoon salt

1 cup cold unsalted butter, cubed

1 cup Mulberry Aigre-Doux (recipe featured in Virant?s Book)

Goat Cheese Mousse (recipe featured in Virant?s Book)

1. Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spread the berries evenly in 9 by 13-inch baking pan. Sprinkle the 2 tablespoons sugar and the cornstarch over the fruit and gently mix.

2. In a stand mixture fitted with the paddle adjustment, mix the remaining 1/2 cup sugar with the brown sugar, flours, oatmeal, and salt on low speed. While the mixer is running, gradually add the butter and continue to mix until a coarse crumble forms. Spread the crumble evenly over the fruit, gently pressing it into the fruit.

3. Bake until the berry juices are bubbling and the topping is golden brown, about 50 minutes.

(Interview continued on next page)

Source: http://www.galomagazine.com/travelfood/2013-james-beard-awards-spotlight-chef-paul-virant-cooks-up-perennial-influence-using-canning-preservation-and-seasonal-ingredients/

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Google policy change stops apps like Facebook from bypassing Play Store updates

Google policy change stops apps like Facebook from bypassing Play Store updates

Google just released a new Play Store version (4.0.27) that, at first glance, contains only very minor tweaks -- except for one little thing. A new policy change will no longer permit any apps to update without going through the Play Store's internal system. That won't affect most software, but there's a notable exception in Facebook, which recently added auto-downloading to the latest version of its Android app, allowing it to bypass Play. The new policy seems designed to put a stop to that kind of thing, but you never know -- it could be just be a coincidence.

[Thanks, Thomas]

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Source: Google Play

Source: http://www.engadget.com/2013/04/26/google-policy-change-play-store/?utm_medium=feed&utm_source=Feed_Classic&utm_campaign=Engadget

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Novel mechanism by which UVA contributes to photoaging of skin

Apr. 25, 2013 ? A study conducted by researchers at Boston University School of Medicine (BUSM) provides new evidence that longwave ultraviolet light (UVA) induces a protein that could result in premature skin aging. The findings demonstrate that aspects of photoaging, the process of skin aging by chronic exposure to ultraviolet radiation, could be linked to genetic factors that accelerate the aging process when induced by the environment.

The study, published in the Journal of Investigative Dermatology, was led by BUSM co-authors Thomas M. Ruenger MD, PhD, professor and vice chair of the department of dermatology, and Hirotaka Takeuchi, MS.

Photoaging is attributed to continuous exposure to UVA and shortwave ultraviolet light (UVB) rays over a long period of time and affects skin surfaces most often exposed to sunlight, including the face, ears, hands and neck. The UVA or UVB rays can be from the sun or from synthetic sources, such as tanning beds. Progerin is a protein that has been associated with both normal and abnormal aging. In Hutchinson Gilford Progeria syndrome, a genetic disorder characterized by a vast acceleration of aging of most organs, expression and accumulation of progerin is caused by a mutation in the Lamin A gene.

In this study, skin cells were cultured and exposed to UVB or UVA rays and then examined for expression and accumulation of progerin. The results showed that progerin is induced by ultraviolet light, specifically UVA rays, and that this induction is mediated by reactive oxygen species causing alternative splicing of the LaminA gene pre-mRNA.

"This, to our knowledge, is the first time that induction of progerin is described in response to an external agent," said Ruenger, who also is professor of pathology and laboratory medicine at BUSM and a dermatologist at Boston Medical Center. "Our results reveal a novel mechanism by which UVA rays, which are often emitted from tanning beds, may play a role in the acceleration of photoaging of the skin."

The researchers also note that some aspects of photoaging should be regarded as a process of damage-accelerated intrinsic aging and that intrinsic and extrinsic aging are interdependent.

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The above story is reprinted from materials provided by Boston University Medical Center, via EurekAlert!, a service of AAAS.

Note: Materials may be edited for content and length. For further information, please contact the source cited above.


Journal Reference:

  1. Thomas M. Ruenger and Hirotaka Takeuchi. Photobiology. Journal of Investigative Dermatology, 2013 DOI: 10.1038/jid.2013.104

Note: If no author is given, the source is cited instead.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.

Source: http://feeds.sciencedaily.com/~r/sciencedaily/health_medicine/genes/~3/ZtTcAiNNpzE/130425132649.htm

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Microsoft squeezes even more money out of Android, signs licensing agreement with ZTE

MADRID, April 25 (Reuters) - Liverpool goalkeeper Pepe Reina said the 10-match ban given to his team mate Luis Suarez for biting an opponent was 'absurd' and 'excessive'. Uruguay international Suarez was punished on Wednesday by the English Football Association (FA) after he bit the arm of Chelsea defender Branislav Ivanovic at the weekend. "He knows he is in the wrong, and that it was a mistake, but the 10-game punishment seems absurd to me, excessive and unfair," Spanish international Reina was quoted as telling radio station Cadena Cope by sports daily AS on Thursday. ...

Source: http://news.yahoo.com/microsoft-squeezes-even-more-money-android-signs-licensing-194054218.html

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Virginia Tech Carilion scientists image nanoparticles in action

Virginia Tech Carilion scientists image nanoparticles in action [ Back to EurekAlert! ] Public release date: 25-Apr-2013
[ | E-mail | Share Share ]

Contact: Paula Byron
paulabyron@vt.edu
540-526-2027
Virginia Tech

For first time, possible to image nanoscale processes in a liquid environment

The macroscopic effects of certain nanoparticles on human health have long been clear to the naked eye. What scientists have lacked is the ability to see the detailed movements of individual particles that give rise to those effects.

In a recently published study, scientists at the Virginia Tech Carilion Research Institute invented a technique for imaging nanoparticle dynamics with atomic resolution as these dynamics occur in a liquid environment. The results will allow, for the first time, the imaging of nanoscale processes, such as the engulfment of nanoparticles into cells.

"We were stunned to see the large-ranged mobility in such small objects," said Deborah Kelly, an assistant professor at the Virginia Tech Carilion Research Institute. "We now have a system to watch the behaviors of therapeutic nanoparticles at atomic resolution."

Nanoparticles are made of many materials and come in different shapes and sizes. In the new study, Kelly and her colleagues chose to make rod-shaped gold nanoparticles the stars of their new molecular movies. These nanoparticles, roughly the size of a virus, are used to treat various forms of cancer. Once injected, they accumulate in solid tumors. Infrared radiation is then used to heat them and destroy nearby cancerous cells.

To take an up-close look at the gold nanoparticles in action, the researchers made a vacuum-tight microfluidic chamber by pressing two silicon-nitride semiconductor chips together with a 150-nanometer spacer in between. The microchips contained transparent windows so the beam from a transmission electron microscope could pass through to create an atomic-scale image.

Using the new technique, the scientists created two types of visualizations. The first included pictures of individual nanoparticles' atomic structures at 100,000-times magnification the highest resolution images ever taken of nanoparticles in a liquid environment.

The second visualization was a movie captured at 23,000-times magnification that revealed the movements of a group of nanoparticles reacting to an electron beam, which mimics the effects of the infrared radiation used in cancer therapies.

In the movie, the gold nanoparticles can be seen surfing nanoscale tidal waves.

"The nanoparticles behaved like grains of sand being concentrated on a beach by crashing waves," said Kelly. "We think this behavior may be related to why the nanoparticles become concentrated in tumors. Our next experiment will be to insert a cancer cell to study the nanoparticles' therapeutic effects on tumors."

The team is also testing the resolution of the microfluidic system with other reagents and materials, bringing researchers one step closer to viewing live biological mechanisms in action at the highest levels of resolution possible.

###

The study appeared in the April 14 print edition of Chemical Communications in the article "Visualizing Nanoparticle Mobility in Liquid at Atomic Resolution," by Madeline Dukes, an applications scientist at Protochips Inc. in Raleigh, N.C.; Benjamin Jacobs, an applications scientist at Protochips; David Morgan, assistant manager of the Cryo-Transmission Electron Microscopy Facility at Indiana University Bloomington; Harshad Hegde, a computer scientist at the Virginia Tech Carilion Research Institute; and Kelly, who is also an assistant professor of biological sciences in the College of Science at Virginia Tech.


[ Back to EurekAlert! ] [ | E-mail | Share Share ]

?


AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.


Virginia Tech Carilion scientists image nanoparticles in action [ Back to EurekAlert! ] Public release date: 25-Apr-2013
[ | E-mail | Share Share ]

Contact: Paula Byron
paulabyron@vt.edu
540-526-2027
Virginia Tech

For first time, possible to image nanoscale processes in a liquid environment

The macroscopic effects of certain nanoparticles on human health have long been clear to the naked eye. What scientists have lacked is the ability to see the detailed movements of individual particles that give rise to those effects.

In a recently published study, scientists at the Virginia Tech Carilion Research Institute invented a technique for imaging nanoparticle dynamics with atomic resolution as these dynamics occur in a liquid environment. The results will allow, for the first time, the imaging of nanoscale processes, such as the engulfment of nanoparticles into cells.

"We were stunned to see the large-ranged mobility in such small objects," said Deborah Kelly, an assistant professor at the Virginia Tech Carilion Research Institute. "We now have a system to watch the behaviors of therapeutic nanoparticles at atomic resolution."

Nanoparticles are made of many materials and come in different shapes and sizes. In the new study, Kelly and her colleagues chose to make rod-shaped gold nanoparticles the stars of their new molecular movies. These nanoparticles, roughly the size of a virus, are used to treat various forms of cancer. Once injected, they accumulate in solid tumors. Infrared radiation is then used to heat them and destroy nearby cancerous cells.

To take an up-close look at the gold nanoparticles in action, the researchers made a vacuum-tight microfluidic chamber by pressing two silicon-nitride semiconductor chips together with a 150-nanometer spacer in between. The microchips contained transparent windows so the beam from a transmission electron microscope could pass through to create an atomic-scale image.

Using the new technique, the scientists created two types of visualizations. The first included pictures of individual nanoparticles' atomic structures at 100,000-times magnification the highest resolution images ever taken of nanoparticles in a liquid environment.

The second visualization was a movie captured at 23,000-times magnification that revealed the movements of a group of nanoparticles reacting to an electron beam, which mimics the effects of the infrared radiation used in cancer therapies.

In the movie, the gold nanoparticles can be seen surfing nanoscale tidal waves.

"The nanoparticles behaved like grains of sand being concentrated on a beach by crashing waves," said Kelly. "We think this behavior may be related to why the nanoparticles become concentrated in tumors. Our next experiment will be to insert a cancer cell to study the nanoparticles' therapeutic effects on tumors."

The team is also testing the resolution of the microfluidic system with other reagents and materials, bringing researchers one step closer to viewing live biological mechanisms in action at the highest levels of resolution possible.

###

The study appeared in the April 14 print edition of Chemical Communications in the article "Visualizing Nanoparticle Mobility in Liquid at Atomic Resolution," by Madeline Dukes, an applications scientist at Protochips Inc. in Raleigh, N.C.; Benjamin Jacobs, an applications scientist at Protochips; David Morgan, assistant manager of the Cryo-Transmission Electron Microscopy Facility at Indiana University Bloomington; Harshad Hegde, a computer scientist at the Virginia Tech Carilion Research Institute; and Kelly, who is also an assistant professor of biological sciences in the College of Science at Virginia Tech.


[ Back to EurekAlert! ] [ | E-mail | Share Share ]

?


AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.


Source: http://www.eurekalert.org/pub_releases/2013-04/vt-vtc042513.php

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