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February 18, 2018 |

Archive for » February 18th, 2018«

Analysts See $0.63 EPS for QVC Group (QVCA)


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February 18, 2018 – By Max Morgan

 Analysts See $0.63 EPS for QVC Group (QVCA)

Analysts expect QVC Group (NASDAQ:QVCA) to report $0.63 EPS on February, 27.They anticipate $0.06 EPS change or 10.53 % from last quarter’s $0.57 EPS. QVCA’s profit would be $304.65M giving it 11.09 P/E if the $0.63 EPS is correct. After having $0.40 EPS previously, QVC Group’s analysts see 57.50 % EPS growth. The stock increased 0.54% or $0.15 during the last trading session, reaching $27.95. About 2.01M shares traded. QVC Group (NASDAQ:QVCA) has declined 6.46% since February 18, 2017 and is downtrending. It has underperformed by 23.16% the SP500.

QVC Group (NASDAQ:QVCA) Ratings Coverage

Among 14 analysts covering Liberty Interactive (NASDAQ:QVCA), 12 have Buy rating, 1 Sell and 1 Hold. Therefore 86% are positive. Liberty Interactive had 29 analyst reports since August 6, 2015 according to SRatingsIntel. As per Thursday, July 6, the company rating was downgraded by FBN Securities. Stifel Nicolaus maintained QVC Group (NASDAQ:QVCA) rating on Thursday, August 6. Stifel Nicolaus has “Buy” rating and $35 target. The stock has “Buy” rating by UBS on Friday, November 10. The stock has “Buy” rating by KeyBanc Capital Markets on Monday, October 23. FBN Securities upgraded the stock to “Buy” rating in Wednesday, January 3 report. The rating was maintained by Maxim Group on Friday, July 7 with “Buy”. FBR Capital maintained QVC Group (NASDAQ:QVCA) on Thursday, July 20 with “Buy” rating. The stock of QVC Group (NASDAQ:QVCA) earned “Outperform” rating by FBN Securities on Wednesday, August 10. The firm has “Overweight” rating given on Tuesday, December 8 by Pacific Crest. FBR Capital maintained it with “Buy” rating and $2800 target in Friday, July 7 report.

QVC Group markets and sells various consumer products primarily through live merchandise-focused televised shopping programs, Internet, and mobile applications. The company has market cap of $13.52 billion. The company’s Websites offers home, apparel, beauty, accessories, jewelry, and electronics products. It has a 25.2 P/E ratio. It also operates as an online retailer of women’s, children’s, and men’s apparel, and children’s merchandise; and kitchen accessories and home d??cor products, as well as retails its products through catalogs and brick-and-mortar stores.

More recent QVC Group (NASDAQ:QVCA) news were published by: which released: “QVC parent Liberty Interactive completes $2.1B deal for HSN” on December 29, 2017. Also published the news titled: “Proposed Transactions Involving Liberty Interactive Corp. and General …” on February 03, 2018.‘s news article titled: “Liberty Interactive Corporation Announces Fourth Quarter Earnings Release and …” with publication date: February 01, 2018 was also an interesting one.

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Chemicals in nonstick pans could be causing weight gain, study says

Najja Parker, Atlanta Journal-Constitution

Updated: Feb 17, 2018 – 7:21 PM

Nonstick pans were created to make cooking a little easier. However, they may be causing more harm than good, because they have been linked to weight gain, according to a new report. 

Researchers from Harvard University recently conducted a study, published in the scientific journal PLOS Medicine, to determine how using the cookware can interfere with weight loss. 

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To do so, they examined 621 overweight individuals who participated in a six-month weight loss plan. After 18 months, they found that the dieters had gained back nearly half the weight they lost. 

Related: Lack of sunlight in the winter could cause weight gain

Upon further investigation, they discovered that people with the highest levels of perfluoroalkyl substances (PFAS), especially women, had gained the most weight. PFAS are man-made chemicals used to make products more stain-resistant, waterproof or nonstick, and they are found on pots, pans and some fast food wrappers. 

“These findings suggest that environmental chemicals may play a role in the current obesity epidemic. Given the persistence of these PFAS in the environment and the human body, their potential adverse effects remain a public health concern,” the researchers wrote.

While scientists aren’t exactly sure why PFAS could cause weight gain, they noted that people with higher levels of PFAS also had a lower resting metabolic rate. In other words, they were burning fewer calories throughout the day while doing normal activities.

Related: Why you’re not losing weight, even though you’re trying

Researchers said they now hope to continue their investigations to better understand the underlying “link between PFAS exposure and weight regulation in humans.”

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Target Adds Honeymoons to Its Wedding Registry — The Motley Fool

For a long time, wedding registries were staid lists of fancy dinnerware, pots and pans, kitchen appliances, and other things a new couple might need to start their lives together. More recently, Generation X wedding registries stayed in the same genre, but the items requested might veer more toward everyday use than the plates and silver that get kept in a special cabinet for use only on holidays.

Millennials, however, are changing the game further. They have pushed a new trend where experiences — everything from a dream honeymoon to concert tickets — have become an increasingly acceptable choice for a wedding registry.

In fact, from 2006 to 2016, the percentage of wedding registries that included a honeymoon rose from 5% to 20%, according to a blog post written by Sara Margulis, CEO of Honeyfund, a site that helps you raise money for a honeymoon and more. Now, Margulis’ company has partnered with Target (NYSE:TGT) so the retailer can offer honeymoons (as well as other experiences) on its wedding registries.

A couple in wedding outfits embraces while the woman carries a bouquet.

Younger people are more likely to want experiences over more traditional gifts. Image source: Getty Images.

Driven by demand

When older generations got married it was more likely that the couple was creating their first adult household together. In 1970, the average woman was 20.8 when she got married while the average groom was 23.2, according to a U.S. Census Bureau survey. That has since increased to 25.1 years for women and 26.8 years for men.

With people being older when they get married, there’s more of a chance they’ve already got what they need to set up housekeeping. And, of course, there have been countless articles written on how millennials value experiences over stuff.

Target is riding the wave. It has made it so people can add Honeyfund as a choice within their Target registry. That makes it easy for couples to request that people help them pay for their honeymoon alongside their requests for a new coffeemaker, bedding, bath towels, and whatever else they might want.

Honeyfund’s site allows users to link to retailer registries and Target is the first retailer to embed Honeyfund into its registry. “Our registry team wanted to make sure we were providing a modern experience,” Target spokeswoman Jamie Bastian told the Star Tribune.

Honeyfund lets users either convert the gifted money into zero-fee digital gift cards or withdraw it as cash for a 2.8% fee plus $0.30 per transaction. The gift givers do not pay any fee.

Will this work?

Helping brides and grooms raise money for a dream trip or other purpose is a smart idea that’s part of a larger strategy by the retailer to modernize in order to serve a changing marketplace. Adding honeymoons and other experiences to wedding registries goes well with the chain’s efforts to offer same-day shipping, move to an omnichannel model, launch more private label brands, and revamp its stores to suit how customers shop in 2018.  

On its own, adding honeymoons to wedding registries is not a big deal. As part of a broader effort to serve millennials and younger generations, it’s a nice piece of the puzzle for Target’s future success.

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Krasl Art Fair holds jury day Wednesday





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Pork in lettuce wraps gets a Texas twist

Eileen Yin-Fei Lo, in her “Mastering the Art of Chinese Cooking,” tells us that wrapping foods in lettuce leaves originated in China’s Guangdong province.

Lettuce, a symbol of new life and growth, even hangs over the doorways in Guangdong during the Lunar New Year, which begins this year Feb. 16.

The method of wrapping foods in lettuce, Yin-Fei Lo says, has spread far beyond one Chinese province. Indeed.

We now see dozens of variations of that dish in Asian restaurants all over this country. The internet has hundreds more — from authentic versions to diet-friendly blandness. The fillings morph from minced quail or squab, to chicken, shrimp, squid, vegetables and assorted mushrooms.

A recent brunch at Dai Due Butcher Shop Supper Club in Austin, Texas, featured yet another version: wild boar with winter vegetables, crunchy radishes, lime and chipotle.

Exciting — especially with the drizzle of a chipotle sambal and a tangy wild game syrup. Everything gets rolled up in Boston lettuce. Amazing. Thus inspired, I knew my home version would morph again. This time with coarse ground pork and oven-roasted vegetables.

The ingredients are not expensive, the cooking is easy and several steps can be done in advance, so this lettuce-wrapped pork proves a perfect dish for a crowd.

There’s quite a bit of chopping to do, so this recipe is a good excuse to practice your knife skills.

The chopping does not need to be exacting, since everything gets mixed together in the end. Use a large cutting board, stabilized with a piece of wet paper toweling underneath.

Like most stir-fries, the higher the heat the better the browning and flavor build. You can cook the pork in a well-seasoned wok, but work in three or four batches to get nice golden edges on the meat.

Alternatively, I use a very large (14-inch), deep nonstick skillet and can cook all the pork at one time. Use two skillets if you only have small ones, so you promote browning.

I serve the warm stir-fry with Boston lettuce or small romaine leaves and pass a spicy-sweet dipping sauce.

A scoop of coconut rice can be enjoyed alongside or tucked into the lettuce as well. Alternatively, for appetizers, set out a bowl of the warm pork filling (no rice) with spears of Belgian endive or pita crisps.

The filling also tastes great tucked into a warmed pita pocket or lightly toasted flour tortilla with shredded lettuce.




Prep: 45 minutes

Cook: 45 minutes

Makes: 8 servings

Ground turkey, lamb or finely diced chicken thighs work well here too. So does shrimp —just reduce the cooking time in Step 5 to 5 minutes. You can prepare the recipe through Step 4 up to several days in advance; refrigerate the items covered.


2 medium golden potatoes (8 ounces total), peeled, cut into ½-inch cubes

2 medium-large turnips or section of a Daikon radish (about 8 ounces total), peeled, cut into 1/2-inch cubes

1 large eggplant, trimmed, cut into ¾-inch pieces


Expeller pressed canola oil or safflower oil

1 large (1 pound) sweet onion, quartered, very thinly sliced

4 tablespoons sugar

½ pound thinly sliced shiitake mushroom caps or cremini mushrooms

1/3 cup unseasoned rice vinegar

¼ cup Asian black bean sauce with garlic

2 tablespoons fish sauce or tamari soy sauce

1 teaspoon pureed chipotle in adobo

1 teaspoon dark Asian sesame oil

4 cloves garlic, finely chopped, about 2 tablespoons

2 tablespoons peeled minced fresh ginger

2 pounds coarsely ground pork

½ cup shredded carrots

½ cup very thinly sliced small or halved large radishes

3 green onions, trimmed, finely chopped

¼ cup chopped fresh cilantro

3 or 4 heads Boston lettuce or 2 heads small romaine, separated into leaves, rinsed, patted dry

Sweet and spicy dipping sauce (see recipe below)


1. Heat oven to 375 degrees. Put potatoes and turnip onto a large baking sheet. Put eggplant onto a second baking sheet.

Toss each sheet of vegetables with ½ teaspoon salt and 1 or 2 tablespoons oil. Bake in the upper third of the oven, stirring once or twice, until the vegetables are tender and golden, 30 to 35 minutes. Remove from oven.

2. Meanwhile, cook onion in 1 tablespoon oil in a very large (14-inch) nonstick skillet (or work in 2 smaller nonstick skillets) over medium heat until golden, about 10 minutes. Add 1 tablespoon of the sugar; continue to cook, stirring often, until richly browned, about 10 minutes more. Transfer to a plate.

3. Add mushrooms and another 1 tablespoon oil to skillet; cook until golden, about 10 minutes. Transfer to the plate with the onions.

4. Mix vinegar, black bean sauce, remaining 3 tablespoons sugar, fish sauce, chipotle and sesame oil in a small bowl.

5. Add 1 tablespoon oil to the skillet, along with the garlic and ginger. Cook and stir, 1 minute. Add pork; cook, stirring and breaking up the pork with a spatula into small crumbles, until cooked though and lightly browned, 15 to 20 minutes. Stir in vinegar mixture; cook 2 or 3 minutes more to coat the pork thoroughly. Stir in roasted vegetables and the onions and mushrooms.

6. To serve, sprinkle carrots and radishes over the pork, and stir gently to mix them in. Sprinkle with green onions and cilantro. Pass lettuce leaves to use as wrappers for the mixture. Drizzle each packet with the sweet and spicy dipping sauce to taste.

Sweet and spicy dipping sauce

Mix ¼ cup each agave syrup and unsweetened rice vinegar with 1 to tablespoon sugar and 1 tablespoon fish sauce (or soy sauce) in a small bowl until the sugar dissolves. Stir in 1 teaspoon crushed red pepper flakes. Use at room temperature within a week or so.


Prep: 10 minutes

Cook: 20 minutes

Makes: 6 servings


2 cups medium grain rice

1 can (13.5 ounces) coconut milk

2 cloves garlic, crushed

2 slices fresh ginger

1 teaspoon salt

½ cup chopped fresh cilantro


1. Put rice into a colander and rinse under cool running water. Put rinsed rice, coconut milk, ½ cup water, garlic, ginger and salt into a medium saucepan. Stir well. Heat to a simmer over high heat. Cover with a lid and reduce heat to very low. Cook until rice is nearly tender, 15 to 17 minutes.

2. Fluff with a fork and put the lid back on. Let stand off the heat for 10 minutes. Fluff again, and fold in the cilantro.

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Chemicals in nonstick and waterproof items linked to weight gain

man in outdoors wearing a hooded raincoat

Chemicals called perfluoroalkyl substances (PFASs) have been used for more than 60 years to make products more stain-resistant, waterproof or nonstick. They’re used in cookware to keep food from clinging to pots and pans. They’re incorporated into clothing, like raingear, to help repel stains and water, and used in furniture and carpeting to make them resistant to stains and liquids. PFASs are also used in fast food and other packaging to keep food from sticking.

There have been plenty of health concerns about PFASs as the chemicals have been linked to high cholesterol, effects on the immune system, hormone disruption, low infant birth rates, and even cancer, according to the Environmental Protection Agency (EPA). Now a new study suggests the chemicals may also make it tougher to keep off weight.

The study, published in the journal PLOS Medicine, found that higher levels of PFASs in the blood were associated with increased weight gain after dieting, particularly in women. The compounds are referred to as “obesogens” because they may upset normal metabolism and increase your risk for gaining weight the more you are exposed to them. The study found that people with higher concentrations of PFAS in their bodies also had a lower resting metabolic rate (RMR), meaning they burn fewer calories during normal daily activities.

“The potential endocrine-disrupting effects of PFASs have been demonstrated in animal studies, but whether PFASs may interfere with body weight regulation in humans is largely unknown,” Gang Liu, lead researcher for the study and research fellow in the department of nutrition at Harvard T.H. Chan School of Public Health, tells MNN.

“Obesity has become a worldwide public health concern. Although many approaches can be used to achieve short-term weight loss, its maintenance remains a key challenge. Meanwhile, given the same intervention strategies, apparent within-group variability in weight loss and weight regain has been demonstrated. Although the exact reasons for the variability are largely unknown, accumulating evidence has suggested that certain environmental compounds may play an important role in weight gain and obesity development.”

Researchers analyzed data from 621 overweight and obese people who took part in a two-year clinical trial conducted in the mid-2000s. The participants lost an average of 14 pounds in the first six months of the trial, but regained about six pounds over the next 18 months. The people who gained the most weight back had the highest concentration of PFASs, and the link was strongest among women.

“We found that all individual PFASs were significantly associated with more weight regain in women, but not in men, which was in agreement with some previous studies in which the intergenerational effects of PFASs on body weight were observed only in girls but not in boys,” Liu says. “Although the reasons for these gender-specific findings are still unclear, accumulating evidence from experimental research suggests that PFASs are able to interfere with estrogen metabolism and functionalities.”

Although the researchers say more studies are needed to confirm their findings, one thing seems clear.

“These findings suggest that environmental chemicals might play a role in the current obesity epidemic,” the researchers conclude. “Given the persistence of these PFASs in the environment and the human body, their potential adverse effects remain a public health concern.”

hamburger fast food wrapped in paperThe wrappings on fast food often have PFASs in them because the chemicals stop food from sticking. (Photo: Xanya69/Shutterstock)

“This is just another nail to the coffin, so to speak,” study co-author Philippe Grandjean, adjunct professor in the Department of Environmental Health at Harvard T.H. Chan School of Public Health, tells MNN.

“We are decades behind in the research because these compounds were first used in the 1950s and not much toxicology was done and there was no legislation. They were just produced and applied and waste seeped out into the environment.”

Because the chemicals have been used for decades in so many ways, they are very engrained in the environment, Grandjean says. A recent study found that PFAS levels exceed recommendations in the drinking water supplies for at least 6 million Americans.

“Even if we do something about them now, this is a lasting problem and we will continue to be exposed. The greatest concentration is in polar bears and they don’t use sneakers or cookware.”

To reduce your exposure to PFASs, Grandjean suggests calling your municipal water plant to make sure your water doesn’t contain unacceptable levels of these compounds. (Although Grandjean points out that he believes the EPA’s “safe” limit of 70 parts per trillion is too high.) He suggests drinking and cooking with bottled water or installing an activated carbon filter.

When shopping for everything from raingear and waterproof shoes to carpeting and cookware, be informed, Grandjean says. Do research, look for labels and ask if the products have been treated with PFASs.

Cutting back on fast food may also decrease your exposure to the chemicals in the wrappers. (That might also have the added benefit of helping you keep the weight off, too.)

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Iowa bacon eating champions share their salty secrets


There’s a lot more than bacon at the Olympic themed 2018 Blue Ribbon Bacon Festival.
Zach Boyden-Holmes/The Register

To win any competition, strategy is a must. That includes the individual bacon eating competition at the 2018 Blue Ribbon Bacon Festival.

In Saturday’s event at the Iowa Events Center, some contestants poured water on their plate of bacon. Others decided to stand to let the pork strips “move through” them as a way to get ahead.

However, it was mostly a competition of chewing, drinking water and, in one case, spitting up a few bacon bits as eight contestants masticated their way through greasy bacon strips to win gold, silver or bronze cast iron skillets as a nod to the Olympics.

The competition was fierce this year as “bacon athletes” only had to eat a pound of bacon. In the past, competitors had to eat up to 5 pounds of bacon.

In their quest for gold-plated salt-flavored glory, these are the competitors who had people wanting to look away, but just couldn’t:

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