richard benon and betty robinson hair scpis elaine merry weather and included as teachers and we hope they're included in the celebrations. the superintendent talked about the problem and the article in the newspaper. rti as far as the union is concerned a very promising and potentially very helpful program. that's underwear time -- i don't want to talk about his underwear and a very promising program. that had a terrible roll out especially in the middle schools. that was the problem. i think the universal screening part of it -- even pearson said it's not intended for middle school and shouldn't be in middle school. i think we need to learn from the failure of that part and move on to what can be a very successful program and finally with regard to the superintendent in baltimore not being responsive i want you to know that the president of the baltimore teacher's union, maryeta english accepted my offer that our coach is better than their coach and she is putting up crab and seasoning against ours and we are going to use one chocolate and not ghirardeli chocolate and perhaps some w

of it in a quick hurry because they were afraid of could cause cancer label how many years of that benon are sort of. that i don't know the long enough that it's finally becoming an issue and that's really what this is about as as time goes on a soda becomes more and more of a public health risk a known public health risk where you have mayor bloomberg in new york and even michelle obama saying you know obesity is the number one national security threat. the united states and yet at the inauguration beyond say who scored fifty million dollars to sell it singing the national anthem it's this kind of unclear blurred line between what is good for the public and what is good for business that is continuing to keep this stuff behind closed doors but i don't think that's going to last much longer and so let's hope scott bill thanks for joining me and my pleasure thank you. crazy alert if you like some fresh ground dirt on that note get this pas one of the top french restaurants in tokyo has been known for its use of high quality local seafood and vegetables but now the restaurant is raising ey