K9 Advantix Flea Control for Dogs

K9 Advantix Flea Control for Dogs

K9 Advantix offers 5-way protection, repelling and killing ticks, fleas, and mosquitoes, repelling biting flies, and killing chewing lice. Even after a bath or running in the rain, your dog will still be protected by waterproof K9 Advantix. For best results, use a non-detergent shampoo during baths. K9 Advantix combines 2 proven ingredients, imidacloprid and permethrin, that work synergistically against external parasites. The mode of action of imidacloprid complements the activity of permethrin. Each affects parasite nerve cells at different sites to rapidly debilitate, paralyze, and kill by acting on their central nervous systems and sparing your dog discomfort. Do not use on cats. For dogs over 55 pounds.

Starcraft Review

I admit it; I'm an addicted PC gamer, so when Blizzard offered me the chance to beta test Star Craft II: Wings of Liberty, I delved in with both feet. I've long been a fan of Blizzards games. I started out playing Diablo many years ago and had moved into the wonderful realm of World of WarCraft when Blizzard contacted me to help beta test Star Craft II.

Not only does Star Craft II grab a hold with a variety of play, including multifaceted campaigns and a highly competitive multi-player bent, Blizzard has once again outdone themselves with the reinvention of the game as well as expounding on the successes found in Star Craft.

Star Craft II, like its predecessor, is a strategic real-time Sci-Fi game, offering both a single play mode and a multi-player mode. In single player mode, the story picks up where Star Craft: Brood War leaves off allowing one to continue the adventure. You can also choose to play custom games against the computer to practice your strategy. In multi-player mode, Battle.net (Blizzards online gaming portal) drops you into leagues and ladders, an advanced automated matchmaking system. You are placed in game against players near your skill level, so as to make your gaming experience fair.

While Blizzard has priced Star Craft II: Wings of Liberty a bit higher ($59.99) than what you would expect to pay for a PC game, the superb cinematic's, variety of game play, and just plain fun factor make the extra money worth spending.




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Toys & Games

I like bacon. I know, courageous stance right? Bacon is one of the delights of life on this earth. It’s a universal good, a boon; manna.

But like any universal good on this earth, there are those who disapprove. PETA, for example, and for obvious reasons. Luckily, I don’t see PETA successfully instituting global bacon sharia anytime soon. On the other hand, they may not have to. Just as there are universally good things in this world, there are universally stupid things. I call them progressives.

And guess what they’re coming for next? Your kids.

Have you read Jonah Goldberg’s Liberal Fascism? If not … why are you so communist? The smiley face with the Hitler mustache on the front cover is a reference to material in the book. The idea being that where fascism intersects with American life, it does so under the guise of do-goodery. It’s nice. Smiley-face fascism. (Not be confused with the smiley on the cover of Kos’ new book, which is a reference to nu-uh-ery.) So maybe we call the war on food “smiley-face eugenics”. Too far? Well let’s see.

So-called progressives, or liberals as they’re known in the wild, want to help you, you see. You being the poor, dumb, fat, probably racist, Ugly American™ that you are. It takes a village to fix what ails you, and why? Because you don’t know best. They know best.

Wear your seat belt! Put on that helmet! Don’t drink that, drink this. Don’t smoke! You’ll poke your eye with that thing! That is not appropriate behavior for two consentin … ha ha, just kidding. Bedroom is off-limits. But you know what’s not off-limits to the nannies? Happy Meals. Yep. That ancient cardboard (save the whales!) scourge has finally met its match in the form of city councils and “concerned” citizens groups. At issue? The toys.

Yes, kids. Democrats want to take away your toys. Hey, you don’t vote. So suck it.



As reported in the Christian Science Monitor, San Francisco is considering doing away with the Happy Meal. San Fran, or Moscow as its known in the wild, wants to help you, you see. To not be fat. In fact that may be their new city motto: Don’t Be Fat. Not quite as catchy as “Gold in Peace, Iron in War” but … war is bad? Mmmkay?

This wouldn’t be the first such action in California. Santa Clara, California recently banned restaurants in unincorporated areas from offering toys with meals that have some amount of calories they arbitrarily assessed as EEVVIIILLLLLL. I guess if you’re in an incorporated area you’re less prone to being lured. Did I mention the luring?

Yes, if you read the news reports the word comes up quite a bit. McDonald’s is “luring” children to unhealthiness with the siren song of Shrek watches and grease. A potent lure indeed (I caught a ten pound bass with the very thing). The source of the creepy imagery of a trench coat-bedecked Ronald McDonald enticing innocent children into his unmarked van, there to ply them with McNuggets and bendy straws seems to be this statement put out by citizen “watchdog” group the Center for Science in the Public Interest (CSPI) back in July, as reported by MichelleMalkin.com at the time. Relevant quotable:

“… using toys to lure small children into McDonald’s is unfair and deceptive marketing and is illegal under various state consumer protection laws.”

Lure. Nice. Now, perhaps you think I’m reading too much into that. Surely they don’t mean to compare McDonald’s to Chester the Molester with that word. Right? From the same statement:

“McDonald’s is the stranger in the playground handing out candy to children,” said CSPI litigation director Stephen Gardner. “McDonald’s use of toys undercuts parental authority and exploits young children’s developmental immaturity—all this to induce children to prefer foods that may harm their health. It’s a creepy and predatory practice that warrants an injunction.”

Got that? Creepy. Predatory. Stranger in the playground.

Artist’s rendering. If you see this man, seek shelter and celery. LOCALLY GROWN celery.

Also instructive is the assertion that McD’s is undermining parental authority. Note the subtle abdication of that very authority, and all personal responsibility, just by that remark. Kids are fat because toys lure them, and parents are powerless. Since you, you weak fat Americans, are too weak and fat to decide what to feed your kids, we will do it for you. Since you can’t say no on a case by case basis, we’ll just take away the option.

Taking away options, in the end, is what progressives are the very best at. Because some children are obese, and because some parents give them too many McNugget meals, well we’ll just take away the option. Problem solved! … Or is it?

Toys as a prize are certainly a value-add to any meal. Even steak. (Trust me.) But which parent among you thinks your kids would stop wanting chicken nuggets just because the latest “Eat Pray Love.” bauble isn’t included? Anyone? And when those toys are gone, are the “never say no” parents suddenly going to be empowered, the spell of plastic toys in plastic bags finally broken and their will to govern the health of their children finally set free?

Please.

They want your salt. They want your bacon. They want your toys. And soon enough, they will want the nuggets, too. McDonald’s CEO Skinner fired back at CSPI in July. And yet here we are again, potentially facing a fresh ban in San Francisco. Where next?

Where will this societal engineering end? There’s no obvious final line to cross in this way of thinking. Which bendy straw will break the camel’s back? How far, ultimately, is too far for legislating healthiness? Why not get rid of Ronald? Kids like clowns right? Well .. some do. What about breakfast cereal? How long until Frankenberry sits in chains? Until the Trix rabbit is put to sleep? Are these not enticing to children?

Come to think of it .. what about bright colors? Contests? Giveaways? Scrap all that too. Hell, even the name. HAPPY Meal? So you’re telling kids they might be happy? OUTRAGE!!

Here’s a preview of the Happy Meal to come:

Michelle Obama has declared a war on fat. Because fat kids, you see, are a threat to national security. New York continues the assault on salt, as does the FDA. The race to “perfect” is underway. Because the fatcat … err, thincats in Washington and in your city offices, well they just know better than you. It may take a village to raise a child, but it takes an army of bureaucrats to raise a THIN child. So say the progressives.

What say you? Me? I say, those would sacrifice liberty to wear a size three deserve neither and will lose um … growth.

But now I’ve gotta run. I’m having bacon for dinner. And maybe a side of BUTT THE HELL OUT OF MY LIFE.

Fine More Toys & Games

Cuisinart Elite Collection Food Processor

 

This guide is for prospective operators of food enterprises (food establishments, retail food stores, food warehouses, and food processors) desiring to open a food business in either their local city, county or state jurisdiction. This is a general overview and may not be all inclusive of the codes and ordinances in your locality. It is good to note that though this document will more than likely cover most if not all requirements for starting a food business in your jurisdiction, it would be in your best interest to familiarize yourself with the codes and regulations of your local city, county and/or state.

Operating Permits - Food Enterprises

A Food Establishment application can be obtained at your local city or county health department. If you plan to manufacture foods and package for retail sale you may be required to obtain a food manufacturer's license from your state regulatory agency. If you plan to distribute your product outside of your state lines a federal license may also have to be obtained. It is recommended that you submit a fully completed application and fees at least one month prior to your anticipated opening date. This gives the local authority the needed lead time to process it and schedule any needed pre-opening inspections. Again, make sure that you provide ALL information required on the application. Incomplete applications may delay your approval.

Food permits are generally in effect for one year from the date of issue and are renewable each year thereafter when the appropriate fee is paid and as long as the establishment remains in compliance with applicable Health codes and regulations.

Home preparation of food for public consumption is prohibited. All food that is to be consumed by the public, whether free or for purchase must be prepared at a permitted establishment that is inspected by a federal, state, or local Health Authority.

Food Establishment Fee: Food establishment fees are variable depending on jurisdiction. Contact your local health authority to inquire about permitting fees.

NOTE: Larger establishments that have multiple food service operations on site may need to obtain a health permit for each operation. A separate application and fees may need to be submitted for each operation.

Food Enterprise Pre-Opening Processes

When starting a Food Enterprise business you may be required to go through either or both A) a change of ownership inspection or B) a plan review process. Read through options A & B below to determine which best fits your situation. Contact your local health authority if you need help in making that determination.

A) Change of Ownership Inspection Process-

Before opening for business you may be required to go through a change of ownership inspection. This inspection verifies your establishment complies with current regulations and that clearance to occupy the site has been granted by your city or county. This inspection may incur a fee and the fee for this inspection will more than likely be required to be paid before the inspector conducts the inspection. If applicable, a request for a Change of Ownership application should be available at the offices of your local city or county health authority. Again, to expedite your request, a fully completed application must be submitted. After submitting the application; call to schedule the inspection with your inspector. If the establishment doesn't comply with current regulations you will be required to bring it up to code before your operating permit is approved. Prospective business owners, if available, it would be in your best interest to request a change of ownership inspection before finalizing the sale. This gives the prospective business owner a heads up on any items that may be required for the establishment to be in compliance with local city or county codes. Under no circumstances may you begin operations without approval from the local city or county health authority. Legal charges may be filed against you if you do.

B) Food Establishment Plan Review Process­

A plan review will more than likely be required for any newly built business or in the event of an extensive remodel of an existing business. NOTE: This will also more than likely require a completed application and fees be paid in order to initiate this process.

A Plan Review is required whenever a building is constructed or substantially remodeled to be a food enterprise, whenever a substantial change is made to an existing food facility or may be required if a plumbing permit, building permit, or other construction permit is required by the local city or county development offices.

The Plan Review Application, including proposed menu, Fees, and 1 or more sets of building plans all may be required to be submitted as a package. Review all forms thoroughly to ensure accuracy of information provided. Incomplete or inaccurate applications could delay your plan review. The Plan Review Application should be available at the offices of your local city or county Health Authority. Upon approval, the plans are stamped by the Health Authority and the person submitting the plans will be called to pick them up.

Submit building plans after the type of food operation and menu has been determined and after receiving Building approval from your local city or county development offices. The building plans should be drawn to scale with most plans drawn in a scale of ¼" = 1Ft. and detail the layout of the kitchen, dining area, restrooms, storage areas, break room, wait stations and bar. The plans are to include a materials list of specifications for all floors, walls, and ceilings.

Certificate of Occupancy

All Food Enterprises will more than likely be required to have a Certificate of Occupancy (CO). A CO is issued after the Building and Health Officials inspect the building and find no violations of the Building or Health Codes during new construction and/or a remodel. The CO will also state the use for which the building will be used. The CO Inspection is usually required prior to getting final health approval but in some cases not only may a preliminary CO inspection be required prior to receiving your final health approval but a secondary (final) CO inspection may be required by your building inspector before your Operating Permit is approved. Inquire with your local health authority and building inspectors to see what process is required. NOTE: Contact the building inspectors at least 7 days prior to the time you are ready to schedule your inspection. This should insure that you get a timely response.

Permit Approval

Once you have completed the pre-opening processes and your Building and Health Inspectors have approved your operating permit, you may open for business. Under no circumstances may you begin operations without approval from both the Building and Health Inspectors. Legal charges may be filed against you if you do.

Other Approvals

Building Permits: Plans may need to be submitted for a Commercial Plan Review. If required, contact your local Building or Development Services Office to schedule this review and to obtain a building permit.

Industrial Waste: If you are taking over a previous business and changing the type of operation, ensure the grease trap meets the requirements for your new operation. For example, when a "sandwich shop" becomes a "fried chicken" location, the existing grease trap may need to be modified. Contact your local industrial waste inspector to ascertain if any changes need to be made to the existing system or to evaluate your engineered designs if your plans require the installation of an on-site septic system.

Fire Inspections: Building Inspectors are concerned with grease-laden vapors and proper hood protection in food facilities. All cooking equipment must be installed under an approved hood system. In addition, establishments in excess of 5,000 sq. ft. are required to provide a sprinkler system. Establishments with an occupancy load in excess of 50 people are required to provide fire alarms. Call your local building inspector, fire inspector or fire marshal to evaluate plans or to schedule a site inspection.

What to put in a plan Review

Include and Identify the following on your Building Plans

● Major pieces of equipment

Refrigerator/freezer units Vent-hood Ice machines/bins/dispensers

Steamers Microwaves Warming Drawers

Stoves Prep tables Ice Cream Dispenser

Ovens Dish Machines Beverage Station/dispenser

Grills Mixers Blender Station

Fryers Food Processors Salad/Food Buffets

● Sinks

Hand sinks (food prep areas • ware-washing area • restrooms) Ware washing sinks Service Sink/Mop sink/curbed floor sink Food Prep Sink

● Dumpster

● Grease Barrel

● Chemical Storage areas

● Mop drying area

● Employee area for belongings

● Dry food storage area

● Doors

● Mechanical ventilation in restrooms

● Outdoor food prep areas (bars/wait station/BBQ)

● Grease trap size and location

● Water Wells

● Underground and overhead sewer and waste lines

● On Site Sewage Facility

Health Code Plan Notes

1) Refrigeration All refrigerated units are to hold foods at or below 41°F.

2) Restrooms (two are normally required). If the establishment has only carry-out or seating for less than 20 people, and less than 10 employees, then only one employee restroom may be allowed. Two restrooms may be required if alcohol is served on the premises or more than 20 seats are provided. Each restroom must have a hand sink with hot (at least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not open directly into a kitchen. The total number of restrooms for a Childcare facility is dependent on the "minimum standards" of the Texas. Dept. of Family and Protective Services (834-3195) as it relates to Childcare.

3) Sinks

A. Service Sink/Mop Sink/Curbed Floor sink: At least one of these must be available for mop washing and disposal of mop water in an approved waste water disposal system. A drying rack is required for mops to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water supply. Note: the mop sink may be located in a different area of the building than the kitchen.

B. Hand washing sinks: Shall be located to allow convenient use by employees in food preparation, food dispensing, ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed. At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities. Other hand sinks must be associated with restrooms. Provide at least 12" tall splashguards if a hand sink is located near food prep, open food, ice, or clean food contact surfaces. Otherwise, the hand sink must have at least 18" lateral separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from a work area, otherwise no doors separating hand sink from work areas.

Each sink must be supplied with hot (100°F) and cold water, soap and disposable towels. Childcare facilities must have hot water in the diaper changing area and kitchen. If plans do not provide sufficient hand sinks to meet the requirements of the establishment you will be asked to provide a revised plan with additional hand sinks.

C. Ware Wash Area: A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final rinse of at least 180° F. (single, stationary rack machines are required to reach 165° in the sanitize cycle). Test strips are required. Above-the-counter dish machines are required to have Type II vent-hood.

Ware washing sinks shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink (example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks.

4)Ceiling Construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and exposed duct work, pipes or utility lines are usually prohibited with no open structure permitted. If drop down acoustic tiles are used, they must be properly constructed. These tiles are washable and have a smooth surface without pinholes. Painted dry wall or boards are generally acceptable.

5)Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is usually acceptable for most wall surfaces. Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized metal. Floor/wall junctures shall provide no greater than 1/32" gap. Baseboards are required. Caulk wall/floor junctures to prevent the collection of food particles and water. Masonry (brick/concrete) wall/floor junctures DO NOT require baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing. The sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to seal out liquids.

6)Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must have tight fitting lids and drain plugs in place.

7)Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16" mesh screen is required. They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment. Outdoor bars and wait stations will be approved on a case by case basis by your local health authority.

8)Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.

NOTE: A food service facility or Childcare facility using a well may be considered public water supply and subject to specific restrictions and regulations. Consult your local health authority to inquire about any questions regarding the use of a private well.

9)Protecting the Water Supply: Threaded hose bibs are required to have a backflow prevention device attached. Spray hoses and fill hoses shall hang at least 1 inch above the maximum flood rim of a basin or the hoses shall be provided with an atmospheric vacuum breaker or backflow prevention device.

10)Indirect Connections: Jockey boxes, ice bins, ice machines and sinks (as identified above in # 3) must be provided with indirect connections to the sewer. Floor sinks are required on new construction.

11)Lighting: Adequate amount of light shall be provided to all areas. At least 20 foot candles is required where food is provided for customer self-service such as buffet and salad bars or where fresh produce or packaged foods are sold. At least 50 food candles is required at surfaces where employees are working with food using utensils or knives, slicers, grinders, saws, or where employee safety is a factor.

12)Outer Openings: All windows, vents and exterior doors shall be tight fitting. If needed, use weather stripping to provide a tight fit. All exterior doors shall have a self-closure. Screens on windows and doors shall be at least 1/16" mesh. Roll up doors to be screened or the proposed food service area provided with physical doors to create a separate walled room. Exhaust fans must be screened, or if they are louvered, must automatically close when the fan is disengaged.

13)Food Contact Surfaces: Stainless steel, Formica, polished marble, Corian, machined stone, approved ceramics or plastics may be used for food contact surfaces.

14)Counters: All raw wood must be painted in areas that come in contact with food, liquid or food containers of any kind. Included is the underside of the bar above the ware wash and/or hand sink (and the splash area).

15)Toxic Materials: Specify an area where chemicals are to be stored. A well-labeled, separate shelf or cabinet is best.

Food Manager Certification: The health codes of your State, County or City may require that one or more food managers of a permitted Food Enterprise to obtain a Food Manager Certificate. A Food Manager Certificate is recognition that a person has received training in food sanitation. Inquire with your local health authority to see if food manager certification is required and the necessary steps required to obtain proper certification.

Source
Robert Kelley, Senior Santrarian, Quality Assurance Health Services

Baby’s Changing Table

There are huge stores that are devoted simply to the joy of a having a new baby. Entering those stores can be overwhelming. What is truly needed and what are necessities? Here are five of the most important items for every baby. With these items your new baby's needs can be met.

Number One: Car seat. Today the infant car seat is the most useful and needed item. You can not leave the hospital in most states without an adequate car seat for your newborn baby. Graco has a whole line of infant car seats ranging in prices from 79.99 - 139.99. The Combi Shuttle Infant Car Seat in Cherry is 149.00. Peg Perego Primo Viaggio SIP car seat is 249.99. The top of the line car seats have more padding, better materials and color schemes and are higher quality. However, the most basic car seat still has soft padding and a decent color scheme. If you are price conscious you may also be able to get last years top model on clearance for a decent price. Check the clearance isles for good deals.

Number Two: A pack and play is a number two on my list for must haves. A pack and play can do it all. From bassinet and changing table to play pen for the older baby. Graco Pack 'n Play Portable Playard- Nouvelle is 99.99. Simplicity Travel Tender-Hannah is 129.99. The pack and play is useful for trips to grandmom's house and can even be used at home in the living room so that everything the new mommy needs is right there at her finger tips.

Number Three: The most popular diaper bag has now become the back pack diaper bag. Diaper bags can be traditional style bags to backpacks. Prices can range from 15.00 to over 100.00. Babys-R-Us has a black Backpack Diaper Bag for 69.99. Paying more may be worth it. The less expensive bags seem to wear out before the first year is over and need to be replaced while the more expensive bags see babies beyond their first year and can be used for toddler years as well.

Number Four: Baby swing. There are now portable swings that are much smaller and easier to transport as well as the traditional height swings. The portable swings sit low to the floor and may not be as useful if you already have small children running around as they are easy to trip over or crash into. The Bobby Rock in Comfort Travel Swing is 69.99. Graco Swing n Bounce Swing- Birkshire is 129.99. There are many types and models and the prices range from 69.99-159.99. Of course, you can also look for a late model in the clearance section for a great price.

Number Five: Every parent needs a stroller for their new baby. A great option for baby may be the stroller frame that the infant car seat snaps right in to. Graco Snugrider Infant Carseat Frame is 59.99. Another great option is the Graco Passage Travel system- meridian the cost is 179.98. This travel system is a stroller and a separate matching infant car seat in one set. The car seat can snap onto the stroller or the stroller can be used separately as well. There are a huge variety of strollers but I've found from personal experience that the more compact a stroller is the more you will use it rather than leave it in the garage to collect dust. The best strollers are the small strollers that still have the reclining feature so that when your child falls asleep the seat will lay back. A must have feature is a cup holder and a net under the stroller to hold all the extra shopping bags.

The five items on this list will last through many babies. If you put a tag on your pack and play to track where it went after you passed it on you would probably find it it ten years from now being used by someone you never met. Choose wisely and consider the extra frills and features. If you are having a baby girl decide now if you plan to use your item for your next baby if so you may want to choose a neutral color. Choosing baby items is a lot of fun. Selecting these five items and then adding the extra small stuff is a plan that will give you peace of mind.

Baby’s Changing Table

Bikes & Scooters

Canon PowerShot SD780IS

Compact, lightweight and full of features, the Canon A530 compact digital camera is one of the most versatile cameras for under $200 in the Canon PowerShot digital camera line-up.

The Canon A530 is a great camera for beginning digital photographers and the avid hobbyist alike. The use of Canon's classic command dial makes finding your shooting modes simple. If you prefer to stay in the Auto setting it is clearly labeled in green on the dial on the top of the camera. If you prefer to go fully manual with your exposures, set the dial to "M" and use the keypad to dial in your aperture and shutter speed. Other settings on the dial include Program Mode, Portrait Mode, Landscape/Scenic Mode, Night Scene Mode, Scene (SCN) Mode and the ability to stitch photos together to create panoramic prints using the Stitch Assist Mode or take short movie clips with sound using the Video Clip Mode! Personally, I love the fact that I don't have to flip through menu after menu on the back of the camera to find the shooting mode that I'd like to use!

The Digic II processor will ensure that all scenes that you click your camera at will be vibrant and crisp. And, with the 5 Megapixels of resolution, you'll have no trouble printing out a clear 8x10 print. The Canon A530 also has a 4x Optical Zoom, which is great for wide angle pictures as well as getting close-up portrait-style shots. The zoom is equivalent to 35mm-140mm on a 35mm camera.

When venturing out of the Auto Mode, the Canon A530 allows you to set your ISO sensitivity from 80-800, allowing you to take pictures in a variety of shooting conditions. Your slower ISO setting, 80, would be great for scenic pictures on vacation, while the ISO setting of 800 would help capture clear crisp pictures of a late afternoon baseball game. For your everyday family pictures, try ISO 200 or ISO 400! Both are good all purpose settings for the majority of picture taking. Remember back to your film days when you put a roll of ISO 400 film in your camera? The ISO 200 setting on a digital camera is the closest equivalent to a roll of ISO 400 film on the Canon A530.

You won't have to worry about blurry pictures with the Canon A530 digital camera. It features a 9-point Auto Intelligent Autofocus System (AiAF) which allows the camera to focus quickly and accurately even when the subject is not in the center of the frame, and the Digic II processor makes the autofocus mechanism function 35% faster than the original Digic processor.

The Canon A530 is powered by two AA batteries. You may use disposable Alkaline batteries, or I prefer to use rechargeable NiMH batteries to save on cost and the environment.