----- Original Message -----

From: kremlin.ru
To: kiehl@rki-i.com
Sent: Sunday, August 19, 2012 11:45 PM
Subject: Weekly thematic bulletins

Dear President of Russia’s official website subscriber,

Here’s this week’s information bulletin August 13 – 20, 2012 covering the topics you have subscribed to, summary of materials you may be interested in from the President of Russia’s website (http://www.kremlin.ru/) with hyperlinks to full versions thereof.

All Speeches by the President
16.8 Meeting with regional human rights ombudspersons >>>
15.8 Meeting with London Olympic champions and medallists >>>
14.8 Meeting on expanding Moscow’s boundaries >>>
Foreign Policy
17.8 Meeting with permanent members of the Security Council >>>
National Security
17.8 Meeting with permanent members of the Security Council >>>
13.8 Meeting with Sakhalin Region Governor Alexander Khoroshavin >>>
Social Sector
13.8 Meeting with Sakhalin Region Governor Alexander Khoroshavin >>>
15.8 Meeting with London Olympic champions and medallists >>>

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Internet Department
Presidential Press and Information Office

----- Original Message -----
From: First Lady Michelle Obama
To: kiehl@rki-i.com
Sent: Sunday, August 19, 2012 11:18 PM
Subject: Join us for the Kids' "State Dinner"

The White House, Washington

Hello --

Tomorrow is going to be a special day at the White House, and I wanted to make sure you got a chance to be a part of it.

At lunchtime, 54 kids from all over the United States will join me in the East Room for the first-ever Kids' State Dinner.

Each of these young people worked with their parents to create an original lunch recipe. We asked them to design a dish that was healthy, affordable, and tasty -- and which met the nutritional guidelines set up by the U.S. Department of Agriculture. A panel of judges from the groups who partnered with us on this project -- the Department of Agriculture, the Department of Education, and Epicurious -- chose these 54 recipes as their favorites.

So now, the kid chefs and their parents are on their way to the White House, and tomorrow we'll all enjoy a meal together and take in a musical performance from Nickelodeon's Big Time Rush. You can watch the whole thing as it happens on our website -- will you join us tomorrow?

As a mom, I know that parents are always looking for new ideas to make sure our kids are eating right and staying healthy. That's part of why we launched the Let's Move! initiative.

And it's why we're working with the Department of Education and Epicurious to share a free printable and downloadable cookbook with the winning recipes that these young people created with their parents.

You can learn more about our work to solve the problem of childhood obesity so that all our kids can grow up healthy at LetsMove.gov.

And tomorrow, I hope you will join in the fun of the Kids' State Dinner.


First Lady Michelle Obama

P.S. -- To get a preview of some of the great recipes, go here.

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----- Original Message -----
From: Let's Move!
To: kiehl@rki-i.com
Sent: Sunday, August 19, 2012 7:05 PM
Subject: What's New with Let's Move!

You are a subscriber of the Let's Move! blog. Check out the latest updates:

First Look: Delicious Recipes from the Healthy Lunchtime Challenge
08/17/2012 04:04 PM EDT

Posted by:
Colleen Curtis

On Monday August 20, First Lady Michelle Obama will welcome 54 talented young chefs to the White House for the first-ever Kids State Dinner. The guests -- ages 8-12 -- are all winners of the Healthy Lunchtime Challenge, and each of them created an original recipe that is healthy, original and affordable, and contains the five food groups (fruits, veggies, protein, low-fat dairy, and whole grains).

The recipes have been gathered into a digital cookbook, which will be published by Epicurious and available as a free download starting this week. But we're previewing a few of them here -- just click the links below and get cooking!

Apple Oat Balls
Mexican Delight
Pesto Pasta
Rainbow Salad with Black Beans, Mint and Lemon
Stuffed Red Peppers

Don't miss the Kids' State Dinner -- you can watch it live on Monday, August 20 at 10 am EST

Mexican Delight
08/15/2012 05:13 PM EDT

Posted by:
Iliana Gonzales-Evans, Washington, DC

Iliana Gonzales-Evans“I came up with my recipe by watching my grandma make tortillas,” says Iliana. “One day I came up with the Mexican Delight. To go along with my main course, I would serve a healthy serving of brown rice and a delicious fruit smoothie.” —Iliana Gonzales-Evans, age 11, District of Columbia

Makes 4 servings


For the filling:

1 pound turkey bacon

1/2 head green leaf lettuce, chopped

1 green bell pepper, diced

1 tomato, diced

1/2 onion, diced

For the whole-wheat tortillas:

2 cups of whole-wheat flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil, plus more for cooking

For serving:

3 cups cooked brown rice

Make the filling:

  1. Working in batches, cook the turkey bacon in a large, heavy skillet over moderate heat, flipping occasionally, until brown and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain, then transfer to a clean plate.
  2. Arrange the pepper, tomato, and onion in separate bowls.

Make the tortillas:

  1. In a large bowl, stir together the flour, baking powder, and salt. Add ½ cup oil and 2/3 cup water, and stir to combine. On a lightly floured work surface, knead the dough until smooth and elastic, about 4 minutes. Dust your hands with flour if the dough is sticky. Divide the dough into 8 equal portions, roll each portion into a ball, and cover with plastic wrap.
  2. On a lightly floured work surface, use a rolling pin to roll each ball of dough into an 8- to 10-inch round.
  3. Lightly oil a large, heavy skillet and place over moderate heat. Carefully place one tortilla in the skillet and cook until it bubbles and puffs, about 45 seconds. Flip the tortilla and cook the other side until it bubbles and puffs. Carefully transfer the tortilla to a plate and cover with foil to keep warm. Continue cooking the remaining tortillas.
  4. Set up a buffet with the vegetables, bacon, and tortillas, and let everyone make their own tacos. Serve brown rice on the side.

Featured in the Healthy Lunchtime Challenge. Check out more of the winning recipes here.

Pesto Pasta
08/15/2012 05:07 PM EDT

Posted by:
Jonah Schaik, Illinois

Jonah Schaik

“My mom gave me a recipe challenge to come up with a healthy pasta dish that my little brother with food allergies could eat,” says Jonah. “This recipe is healthy and inexpensive, especially in the summer, when you could grow fresh basil in your yard or in a potting pot on the back porch.” Jonah likes to serve this with a strawberry-banana smoothie made with coconut milk and orange juice.—Jonah Schaik, age 12, Illinois

Makes 6 servings


For the pesto:

4 cups loosely packed fresh basil

5 ounces frozen chopped spinach, defrosted and drained

5 garlic cloves, crushed

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

For the pasta:

1 pound whole-wheatrotini

2 tablespoons olive oil

1 pound ground turkey breast

½ teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (14-ounce) cans low-fat, low-sodium chicken broth

½ onion, cut into small dice

½ red bell pepper, cut into small dice

3 garlic cloves, minced

¼ cup fresh basil leaves, chopped

¼ teaspoon dried red pepper flakes (optional)

For garnish:

Freshly grated Parmesan cheese

4 cups fresh sliced strawberries

4 ripe bananas

ice cube

Make the pesto:

In a blender or food processor, combine the basil, spinach, garlic, and olive oil. Blend until smooth. Season to taste with salt and pepper.

Make the pasta:

  1. In a large pot of boiling salted water, cook the pasta until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
  2. While the pasta is boiling, cook the turkey: In a large, deep skillet over moderate heat, warm the olive oil. Add the ground turkey and cook, stirring to break up the meat, until just starting to brown, about 10 minutes. Season with salt and pepper, then transfer the meat to a plate and reserve.
  3. In the same large skillet over low heat, warm 3 tablespoons of the chicken broth. Add the onions and bell pepper, and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and sauté, stirring occasionally, 5 minutes. Add the basil and the dried red pepper, and return the cooked turkey to the pan. Add the remaining chicken broth, and simmer over low heat for 10 minutes.
  4. Add the pesto to the pasta. Stir well to combine, adding the reserved pasta cooking liquid as necessary to loosen the pesto. Add the turkey sauce to the pasta and cook over low heat, stirring to combine, until heated through. Serve hot, with freshly grated Parmesan on the side.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.

Rainbow Salad with Black Beans, Mint, and Lemon
08/15/2012 04:27 PM EDT

Posted by:
Aidan Gould, Colorado

Aidan Gould"It all started when I broke my arm and was feeling forlorn," says Aidan. "I wasn't allowed to play soccer, ride my unicycle, run, or do anything fun. My mom got me four mint plants to cheer me up. I planted them as best I could with one arm. The mint soon filled the pot, and, by the time I got my cast off, even started to flow over the rim. I started to make mint tea, but still had too much mint. So I made up Rainbow Salad for my family. It's a bright and tasty salad that is easy and fun to make because you get to use the food processor to cut the vegetables. I love salad!" Aidan enjoys this with whole-wheat crackers.-- Aidan Gould, age 12, Colorado

Makes 6 servings


2 (15-ounce) cans black beans, rinsed and drained

6 carrots, grated

3 tomatoes, diced

1 yellow bell pepper, sliced

1/4 small purple cabbage, thinly sliced (about 3 1/2 cups total)

1 cup fresh mint, finely chopped

Zest and juice of 3 lemons

1/4 cup olive oil



  1. In a large bowl, combine the beans, carrots, tomatoes, pepper, cabbage, and mint. Toss to combine.
  2. In a small bowl, whisk together the lemon zest, lemon juice, and olive oil. Season to taste with salt.
  3. Drizzle the dressing over the salad and toss to coat the vegetables in dressing.

Featured in the Healthy Lunchtime Challenge. Check out more of the winning recipes here.

Stuffed Red Peppers
08/15/2012 04:25 PM EDT

Posted by:
Riley Sorensen, Minnesota

Riley Sorensen

"This lunch is so yummy. My mom and I mixed chicken with tomato sauce, and we added spinach and garlic to make it healthy. We thought it would be good to put it in a red pepper for flavor and more nutrients, also to make it fun to eat," says Riley. She likes to eat this with her famous Banana and Oat Stacks, which combine banana slices topped with a mixture of oats, almonds, flax, coconut, and peanut butter. -- Riley Sorensen, age 12, Minnesota

Makes 1 serving


1 medium red bell pepper, stem and seeds removed

1 scallion, chopped

1 clove garlic, minced

1 cup fresh baby spinach

1/2 cup tomato sauce

1 grilled or broiled skinless chicken breast, cut into bite-size pieces

2 tablespoons freshly grated Parmesan cheese

1/2 cup hot cooked brown rice


  1. Preheat the oven to 375F.
  2. In a pot of boiling salted water, cook the red pepper until slightly soft, about 5 minutes. Drain and letdry.
  3. In a sauté pan over moderate heat, cook the scallion, garlic, spinach, and tomato sauce for 5 minutes. Add the chicken and cook, stirring occasionally, until it is heated through, about 3 minutes.
  4. Fill the red pepper half way with the chicken-spinach mixture, then add a layer of Parmesan. Fill the pepper with the remaining chicken-spinach mixture and top with the remaining Parmesan. Bake, in an ovenproof dish, until the red pepper is soft, about 15 minutes. Serve atop hot brown rice.

Featured in the Healthy Lunchtime Challenge. Check out more of the winning recipes here.

Apple Oat Balls
08/15/2012 04:20 PM EDT

Posted by:
Avery McNew, Michigan

Avery McNew

“We were inspired to make these by one of our equestrian ‘neigh’bors,” says Avery’s mom, Carrie. “My daughter asked her what we could bring her horses for a reward after competing in the horse show, and she told us to ball up some raw oats, apples, and carrots with a dash of brown sugar, and the horses would be thrilled! We rushed home, and our Apple Oat Balls were born when my 2-year-old tried one and exclaimed ‘Yum!’”
The McNew family loves to pair these with yogurt. Peanut butter was added to the recipe to make the balls hold together tightly, but you can make it without it. --Avery McNew, age 8, Michigan

Makes about 30 (1-inch) balls


6 cups old-fashioned rolled oats

1 carrot, peeled and shredded, or ½ cup shredded carrots (optional)

½ cup pecans, toasted and chopped (optional)

2 tablespoons sugar

2 tablespoons packed light or dark brown sugar

¼ teaspoon ground cinnamon

2 organic apples, peeled

Juice of 1 lemon

½ to ¾ cup creamy peanut butter

3 tablespoons raisins

2 tablespoons dried cranberries


  1. In a large bowl, stir together the oats, carrot, pecans, sugar, brown sugar, and cinnamon.
  2. Cut the apples in half and remove the cores. Chop the apples into very small pieces and place in a small bowl. Add the lemon juice and toss to coat the apples. Add the apples to the oats and stir to combine.
  3. Add ¾ cup water and stir to wet the ingredients. Add ½ cup peanut butter and stir to thoroughly combine.
  4. Using damp hands, form the mixture into 1-inch balls. If the mixture isn’t sticky enough to form balls, add additional peanut butter. Press 2 raisins and 1 dried cranberry into each ball to create a face. Store Apple Oat Balls in an airtight container in the refrigerator.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.

----- Original Message -----
From: Let's Move!
To: kiehl@rki-i.com
Sent: Saturday, August 18, 2012 7:06 PM
Subject: What's New with Let's Move!

You are a subscriber of the Let's Move! blog. Check out the latest updates:

Yummy Summer Soup
08/12/2012 04:14 PM EDT

Posted by:
Falcon Wiles, Alabama

Falcon Wiles"I came up with my recipe because tomatoes and yellow bell peppers are in season and they are really good for you. And Alabama's tomatoes are both delicious and nutritious," says Falcon. "I like a toasted turkey and cheese sandwich with my soup to include all the Choosemyplate food groups." -- Falcon Wiles, age 9, Alabama

Makes 8 to 10 servings


3 pounds tomatoes, halved

2 yellow bell peppers, seeded, stemmed, and quartered

2 garlic cloves

2 tablespoons olive oil



8 fresh basil leaves

6 cups chicken stock or low-sodium chicken broth

1/2 cup light whipping cream or 1 percent milk

Parmesan cheese, shaved or grated


  1. Preheat the oven to 450°F.
  2. Place the tomatoes, peppers, and garlic on 2 large baking sheets or roasting pans, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast until the peppers are slightly dark and the tomatoes are bubbling and slightly brown, about 40 minutes. Let the vegetables cool.
  3. Once the veggies are cool, put them in a blender, along with the basil, and blend until coarsely chopped.
  4. Put the chopped veggies in a large pot and add the chicken stock. Bring to a boil, then lower the heat to a simmer and slowly add the cream or milk. Continue simmering until the soup is hot, about 15 minutes. Carefully spoon the soup into bowls and top with shaved or grated Parmesan cheese.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here


----- Original Message -----
From: The White House
To: kiehl@rki-i.com
Sent: Saturday, August 18, 2012 4:15 PM
Subject: Weekly Address: Congress Should Back Plan to Hire Teachers
The White House Saturday, August 18, 2012

Weekly Address: Congress Should Back Plan to Hire Teachers

With students starting to head back to school, President Obama discusses the critical role that education plays in America’s future.

Watch President Obama's weekly address.

Watch the President's weekly address

President Barack Obama tapes the Weekly Address in the State Dining Room of the White House, Aug. 17, 2012. (Official White House Photo by Chuck Kennedy)

Weekly Wrap Up

NASA Success: On Monday, President Obama congratulated NASA’s Curiosity Team on the success of their rover touching down on the surface of Mars, praising them on their ingenuity and urging them to continue the good work. "Through your dedicated efforts, ‘Curiosity’ stuck her landing and captured the attention and imagination of millions of people not just across our country, but people all around the world, including Times Square," he said. "And being able to get that whole landing sequence to work the way you did is a testimony to your team."

Drought Relief: President Obama also toured McIntosh Family Farms in Missouri Valley, Iowa to see drought damage first-hand and offer relief to those being effected. The President announced that the Department of Agriculture will begin to buy up to $170 million worth of pork, chicken, lamb, and catfish. And the President is directing the Department of Defense -- which purchased more than 150,000 million pounds of beef and pork in the last year alone -- to encourage its vendors to accelerate meat purchases for the military and freeze it for future use.

To learn more, the Department of Agriculture is collecting resources for farmers, ranchers, and small businesses wrestling with this crisis at USDA.gov/drought. More information still is available at WhiteHouse.gov/drought.

Banner Year for the U.S. Wind Industry: Also this week, the Energy Department and Lawrence Berkeley National Laboratory released a new report highlighting strong growth in America’s wind energy market in 2011 and underscoring the importance of continued policy support and clean energy tax credits to ensure that the U.S. remains a leading producer and manufacturer in this booming global industry. As President Obama has made clear, we need an all-of-the-above approach to American energy and the U.S. wind industry is a critical part of this strategy. In fact, wind energy contributed 32 percent of all new U.S. electric capacity additions last year, representing $14 billion in new investment.

Dream Day: Wednesday marked “DREAM day,” when the U.S. Citizenship and Immigration Services began accepting requests for consideration of deferred action for childhood arrivals. Deferred action is a discretionary determination to defer removal action of an individual as an act of prosecutorial discretion. Under this process, USCIS will consider requests on a case-by-case basis. While this process does not provide lawful status or a pathway to permanent residence or citizenship, individuals whose cases are deferred will not be removed from the United States for a two year period, subject to renewal, and may also receive employment authorization. For more information, visit the UCIS website for the guidelines, latest news and updates on this process at www.uscis.gov/childhoodarrivals.

11 Facts About the Tax Debate: This week, the Obama Administration reminded the American people that unless the House of Representatives takes action before January 1, 2013, taxes will go up on 114 million middle-class families. To prevent this from happening, President Obama is calling for-- and the Senate has already passed-- legislation that will keep the middle class from paying thousands of extra dollars next year. Republicans in the House of Representatives, however, are refusing to extend middle-class tax cuts without also giving massive tax cuts to the wealthiest 2 percent of Americans. For more information, see this infographic outlining 11 important facts about the two plans and what's at stake for middle-class families.

AmeriCorps at the White House: On Friday, the White House welcomed more than 150 AmeriCorps Alumni leaders from across the country. AmeriCorps is a national service opportunity that has helped more than 775,000 Americans serve more than 1 billion hours since 1994 (with more than 88,000 Americans serving this year alone). In FY 2011, AmeriCorps reached more than 3.5 million disadvantaged youth through tutoring, mentoring, and other services. The AmeriCorps guests participated in a day-long briefing and 12 of them were also honored as Champions of Change, a program created to honor ordinary Americans doing great work in their communities. To learn more about their stories, visit the Champions of Change blog.

The White House also hosted a live Google+ Hangout moderated by Macon Phillips, director of Digital Strategy, and Corporation for National and Community Service CEO Wendy Spencer to engage fellow AmeriCorps members across the country in conversation.

Coming Up: Next week, First Lady Michelle Obama will host the first-ever Kids’ State Dinner as part of her Let’s Move! initiative, in partnership with Epicurious, the Department of Education and USDA, to encourage healthy eating habits.

Stay Connected

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----- Original Message -----

To: kiehl@rki-i.com
Sent: Thursday, August 16, 2012 5:00 AM
Subject: MEDIZIN ASPEKTE - Gesund durch den Sommer
Ausgabe 11 / August 2012 | 16.08.2012
facebook | YouTube | twitter | iTunes

MEDIZIN ASPEKTE www.medizin-aspekte.de hält für Sie wieder interessante Gesundheitsinformationen bereit.

Brustkrebs - höhere Überlebenschancen durch frühe Diagnose und Therapie
Nach den neusten Zahlen des Robert Koch Instituts werden in Deutschland im Jahr 2012 ungefähr 74.500 Frauen neu an Brustkrebs erkranken. Rund 70 Prozent von ihnen werden den Krebs mithilfe ihrer Ärzte besiegen. Die Grundlage für diesen Erfolg sieht Professor Dr. med. Wilfried Budach, Kongresspräsident der 32. Jahrestagung der Deutschen Gesellschaft für Senologie, Klinikdirektor der Klinik und ... mehr mehr
Das Gehirn ist Ursprungsort der Alzheimer-Krankheit Wer leidet verstärkt unter Gedächtnisverlust - Teilnehmer für Studie zur Frühbehandlung der Alzheimer-Krankheit gesucht
Jeder von uns hat schon einmal etwas vergessen. Nichts Außergewöhnliches also. Normal ist auch, dass die Vergesslichkeit im Alter zunimmt. Dafür sind natürliche Prozesse im Körper - also auch im Gehirn - verantwortlich. Das ist nichts Beunruhigendes, vorausgesetzt, die Vergesslichkeit schreitet nicht zu rasch fort und hält sich insgesamt in Grenzen. Leichter Gedächtnisverlust oder Frühstadium ... mehr mehr
Bachblüten und ihre Wirkung
Bachblüten sorgen für ein allgemeines Wohlbefinden und sollen den Geist und Körper in Einklang bringen. Der Arzt und Forscher Dr. Bach konzipierte 1930 aus Blüten und Pflanzen 38 Essenzen, welche Gefühlszuständen zugeordnet werden und heute noch nach der Original Methode erstellt werden. Bei der Herstellung wird je nach Essenz die Sonnenmethode angewandt, bei welcher die Blüten in einer Schale ... mehr mehr
Sommer – Sonne – Hepatitis Vorsorge! - Reisezeit mit Ansteckungsrisiko
„Es ist sinnvoll, sich vor jeder Reise in ein südliches Land Gedanken zum Impfschutz gegen Hepatitis A und B zu machen“, sagt Prof. Dr. Peter R. Galle, Vorstand Deutsche Gesellschaft zur Bekämpfung der Krankheiten von Magen, Darm und Leber sowie von Störungen des Stoffwechsels und der Ernährung (Gastro-Liga) e.V. Nach einer Untersuchung des Robert- Koch-Institutes (2004) stammen über 50 Prozent ... mehr mehr

Das Priv. Institut für Medizin und Gesundheitspflege Dr. Wolff hat es sich zum Ziel gesetzt, die Lebensqualität der Menschen durch die Verbreitung aktueller und verständlicher medizinisch wissenschaftlicher Informationen zu verbessern. Das Gesundheitsmagazin MEDIZIN ASPEKTE erscheint monatlich und ist kostenlos unter www.medizin-aspekte.de zu erreichen.

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----- Original Message -----
From: Nobelprize.org
To: kiehl@rki-i.com
Sent: Wednesday, August 15, 2012 3:43 PM
Subject: Nobelprize.org Monthly - August 2012

Douglas Osheroff in his laboratory
Douglas Osheroff in his laboratory.
Photo: Linda A. Cicero/Stanford News Service

"I Always Wanted to Be an Explorer"

Listen to Physics Laureate Douglas Osheroff talk about his wild childhood, that included dangerous experimental projects in the basement as well as expeditions in nature.

The Thrill of Discovery

Explore how Nobel Laureates compare their own research to the adventures of Huckleberry Finn.
Explosion in Alfred Nobel's laboratory in Stockholm.

A Name Connected with Explosives

Alfred Nobel, the creator of the Nobel Prize, was the son of an inventor, and explored the power of explosives at an early age - not always with a happy ending.

Microscopes Explore Hidden Worlds

The microscope is an invaluable tool in today's research and education. Try different microscope simulators and see what the scientists study with them.
Picture from a fluorescence microscopy

Things in a New Light

Light is a fundamental component of most microscopes. What is light made of? Click to submit your answer!
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We maintain a strict policy for the Nobelprize.org Monthly. When you sign up, you can be assured that your e-mail address will not be sold, given or traded to any third party.

----- Original Message -----
From: The White House
To: kiehl@rki-i.com
Sent: Saturday, August 11, 2012 4:38 PM
Subject: Weekly Address: All-Hands-On-Deck Response to the Drought

The White House Saturday, August 11, 2012

Weekly Address: All-Hands-On-Deck Response to the Drought

President Obama discusses the Administration’s all-hands-on-deck approach to one of the worst droughts in more than fifty years.

Watch President Obama's weekly address.

Watch the President's weekly address

President Barack Obama tapes the Weekly Address in the Diplomatic Room of the White House, Aug. 10, 2012. (Official White House Photo by Chuck Kennedy)

Photo Gallery: Behind the Scenes of July 2012

The White House Photo Office just released their latest batch of behind-the-scenes photos, including the Independence Day celebrations at the White House, President Obama meeting with Team USA before the Olympics, and the First Lady in London. Check out a few of the images below, then head over to Flickr to see all 50 images in the gallery.

Check out the photo gallery:

Check out the gallery

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----- Original Message -----
From: Medical Valley
To: kiehl@rki-i.com
Sent: Thursday, August 09, 2012 3:35 PM
Subject: Medical Valley Newsletter August 2012

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