Re: Fw: Our New Video plus Best Summer Sale

[Robert <http://dummy.us.eu.org/robert>]

 > From: Noelle <http://dummy.us.eu.org/noelleg>
 > Date: Wed, 18 Jul 2012 07:21:23 -0700 (PDT)
 >
 > wanna go?

I don't think we can.  Unless, you want to pass on Priya's hike and the
tamales.

 > ----- Forwarded Message -----
 > >From: Stanford Inn by the Sea <http://www.stanfordinn.com/~info>
 > >To: http://dummy.us.eu.org/noelleg 
 > >Sent: Wednesday, July 18, 2012 6:08 AM
 > >Subject: Our New Video plus Best Summer Sale
 > > 
 > >
 > >Our New Video. Best Summer Sale. 
 > >Having trouble viewing this email? Click here   
 > >view  newsletter online 800-331-8884   
 > >OUR NEW VIDEO!
 > >How do you capture the Stanford Inn experience in words ... or photographs? 
 > >Most inns have a video and we believed we should have one, too. We asked Rex 
 > >Gellert of Rystar Productions to create a video. He came during the heaviest 
 > >and virtually only rains of the 2012 season.  
 > >We expected a video with gorgeous ocean views, our organic gardens, sunsets, 
 > >and couples hugging  on balconies: the usual hotel video. But Rex noticed 
 > >something special about the inn and felt he must embody that. 
 > >Rex suprised us with this video. We hope you'll enjoy it. Warning: there are 
 > >no images of smiling diners toasting one another with wine. Let us know what 
 > >you feel.  
 > >Stanford Inn Website 
 > >Ravens' Restaurant Website 
 > >Catch A Canoe Eco-Tours 
 > >Join Us On Facebook 
 > >Make a Reservation 
 > >Bring Your Pet    
 > >OUR FIRST & BEST SUMMER SALE
 > >July - Save up to 25%
 > >â?¢   Accommodations overlooking the Stanford Inn Gardens and Mendocino Bay
 > >Â Â Â Â Â Â Petite Queen Rooms at $199.80/ normally $269
 > >Â Â Â Â Â Â Queen Fireplace   Room beginning at $211.50/ normally $279
 > >Â Â Â Â Â Â King Fireplace Room beginning at  $220.50/normally $289 
 > >â?¢ Enjoy a full chef prepared breakfast in the   morning
 > >â?¢ Indulge in a sample dessert at Afternoons at the Inn offered by the award  
 > > winning Ravensâ?? Restaurant
 > >August - Save up to 16%
 > >â?¢   Accommodations overlooking the Stanford Inn Gardens and Mendocino Bay
 > >Â Â Â Â Â Â Petite Queen Rooms at $228.60/ normally $269
 > >Â Â Â Â Â Â Queen Fireplace   Room beginning at $233.10/ normally $279
 > >Â Â Â Â Â Â Â King Fireplace Room beginning at  $242.10/normally $289 
 > >â?¢ Enjoy a full chef prepared breakfast in the   morning
 > >â?¢ Indulge in a sample dessert at Afternoons at the Inn offered by the award  
 > > winning Ravensâ?? Restaurant 
 > >» See details and restrictions + more special offers.  
 > >"A lot of guests don't know that they're coming here for change. And  some 
 > >epiphany happens. The environment is here, if a person's ready ..."      - 
 > >Jeff Stanford 
 > >FROM OUR SHELVES 3 SHORT  REVIEWS OF IMPORTANT BOOKS 
 > > The Starch Solution
 > >by John A. McDougall, MD 
 > >The title of this book should be The Complex Carbohydrate Solution â?? Whole 
 > >Plants and Your Health. Half of the book is dedicated to recipes. The other 
 > >half comprises a  survey of contemporary issues regarding nutrition. Dr. 
 > >McDougall presents a well-documented  analysis of the healthy human diet 
 > >contrasted to the confusing claims made by  the American Dairy Association, 
 > >The American Cattlemenâ??s Beef Association,  Atkins International and others 
 > >invested in the contemporary food and diet industry. 
 > >
 > >McDougallâ??s argument  can be simply reduced to â??eat the foods with  which 
 > >the human body developed over time.â?? We were not the club carrying  
 > >carnivores we thought we were and evolved on a diet of plant foods. They 
 > >support our immune function, provide energy and the micronutrients and 
 > >calories needed to live a full life.  McDougall confronts contemporary 
 > >misinformation concerning  protein, fats, processed foods, carbohydrates, the 
 > >glycemic index, and condiments  such as salt, sugar and oils.
 > >
 > >Read the first 183 pages and check the references. The  information will 
 > >change your life and it will change your relationship to the  planet.  
 > > The Original I Ching - an Authentic Translation fo the Book of Changes
 > >by Margaret J. Perason, Ph.D.
 > >Until recently The I Ching many of us studied was based  on commentaries 
 > >layered one over another, beginning with those by Wang Bi who  died more than 
 > >1700 years ago in 249. 
 > >
 > >â??We now know much more about early China than he (Wang Bi)  or Confucius did,
 > > thanks to the work of archaeologists and scholarâ??s,  especially in the last 
 > >few decades,â??        Professor Pearson writes. Remarkably, she reports  that 
 > >the character for â??yang" is not in the oldest versions of the I Ching and 
 > >there is only a single reference to â??yin." The lines within hexagrams are 
 > >themselves neither male  nor female, but are lines which are moving â?? either 
 > >from strength to weakness  or weakness to strength.  
 > >
 > >Pearsonâ??s  translation and commentary provide us with hexagrams that flow 
 > >into one another  â?? each a moment in the fluid nature of the universe 
 > >experienced by early  Chinese.    Pearson urges her readers to understand the 
 > >I Ching from the  point of view of the culture and time from which it 
 > >originated. Reflecting on  the dynamic nature of the treatise, she notes that â
 > >??weakness may morph into  strength;â?? going alone is not a position of 
 > >strength, but may be required; and  highs donâ??t last.  
 > > The Joy of Vegan Baking 
 > >by Colleen Patrick Goudreau
 > >
 > >We have recommended this landmark cookbook ever since it was  first published 
 > >in 2007. San Francisco Bay Area author Colleen Patrick Goudreau   provides 
 > >readers with easy techniques   to  create traditional American desserts from 
 > >chocolate cake to pumpkin pie. 
 > >
 > >Although we advocate a whole plant based diet, we believe in "treats!" We 
 > >serve desserts - not just after dinner, but provide a tasting every afternoon. 
 > >Many of the recipes we use are derviced from The Joy of Vegan Baking. We know 
 > >we "got it" when guests exclaim, "I can't believe that's vegan!" or "You mean 
 > >there's no dairy?"
 > >The recipes and concepts you will find here will enrich your relationship to 
 > >food. 
 > >Founder  of Compassionate Cooks, Colleen Patrick Goudreau is dedicated to 
 > >making the vegan experience and vegan cooking  accessible. Guests often tell 
 > >us, â??If I knew how to cook like you, then I would  be vegan.â?? Colleen 
 > >makes that easy. 
 > >Check out her Vegan Table and Color Me Vegan.  
 > >STANFORD INN: Coast  Highway and Comptche Ukiah Road â?¢ Post Office Box 487 â?
 > >¢ Mendocino,  CA 95460 
 > >800-331-8884 â?¢ 707-937-5615 â?¢ email: http://www.stanfordinn.com/~info