I have been a full time producing loan officer for the past 10 years. In mortgage years that is an eternity. I have seen the ups and the downs of the mortgage marketplace and have the experience to steer you clear of any pitfalls in the home financing process. Please utilize my experience and knowledge to help you reach your financial goals. I look forward to helping you with your home buying process; and doing so with the backing of a direct lender, Christensen Financial, Incorporated. I am licensedby the State of Maryland and only concentrate on mortgages in our beautiful state. I feel that this allows me to be an expert in our local real estate markets. When dealing with your most sensitive and important financial move, it is best to deal with a professional familiar with local laws and regulations. Be sure to ask any mortgage professional that you speak to if they are fully licensed by the state of Maryland and if they have passed there national and state components of the S.A.F.E Act testing. There are still many mortgage originators operating without a license. Be sure you only deal with licensed mortgage originators. I am accessible at all times and will make sure that I am responsive to your needs. Please contact me to discuss your plans andgoals and I will be sure to help you make them a reality.
Hoffman-Barrington Internal Medical Specialist 111 Lions Dr STE 208, Barrington, IL 60010 8473825650 (phone), 8473825925 (fax)
Hoffman Barrington Internal Medicine Specialists 1555 Barrington Rd STE 230, Hoffman Estates, IL 60169 8478437404 (phone), 8478430030 (fax)
Education:
Medical School University of Illinois, Chicago College of Medicine Graduated: 1984
Procedures:
Arthrocentesis Cardiac Stress Test Destruction of Benign/Premalignant Skin Lesions Electrocardiogram (EKG or ECG) Skin Tags Removal Vaccine Administration Wound Care
Dr. Small graduated from the University of Illinois, Chicago College of Medicine in 1984. He works in Hoffman Estates, IL and 1 other location and specializes in Internal Medicine. Dr. Small is affiliated with Advocate Good Shepherd Hospital, Alexian Brothers Behavioral Health Hospital and Saint Alexius Medical Center.
Ohio State University Anesthesiology 410 W 10 Ave STE N411, Columbus, OH 43210 6142938487 (phone), 6142938153 (fax)
Education:
Medical School Ohio State University College of Medicine Graduated: 1992
Languages:
English
Description:
Dr. Small graduated from the Ohio State University College of Medicine in 1992. He works in Columbus, OH and specializes in Anesthesiology. Dr. Small is affiliated with Ohio State University Wexner Medical Center, OSU James Cancer Hospital and University Hospital East.
Charles Carter - Wilmington DE, US James McCambridge - Swarthmore PA, US Robert Small - Folsom PA, US
International Classification:
F17C005/02 F25B019/00
US Classification:
062047100
Abstract:
This invention relates to the use of welds to provide improved thermal and mechanical connections in a cryogenic vacuum vessel. Welds provide strong, reliable connections in this environment.
Warren D. Helmer - Lindenwold NJ Robert E. Small - Voorhees NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A22C 2100 A22C 1704
US Classification:
17 46
Abstract:
A method and apparatus for separating poultry meat from bone are disclosed, in which separation is accomplished through the use of centrifugal force. A poultry section is attached to a rotating member, and the high-speed rotation of said member, with controlled acceleration, causes the desired separation of meat from bone. The method taught is a dry method, and produces large chunks of meat, neatly and conveniently separated from the bone by centrifugal forces alone. Also disclosed is an apparatus which separates meat from bone of a plurality of carcasses in semi-automatic fashion. Poultry pieces, continuously attached to the apparatus by hand, are then automatically deboned by centrifugal force, and the meat recovered.
Robert E. Small - Voorhees NJ William M. Hildebolt - Mickelton NJ Murray T. Hundt - Oakville, CA
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 300
US Classification:
426511
Abstract:
A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place. The sheet then is cut into segments by rotating longitudinal knife edges against a stationary straight edge and the segments are conveyed through a second confined zone where final texturizing takes place. Finally, the protein segments are passed through a suitable back pressure means at the end of the second confined zone, and recovered in usable form.
William M. Hildebolt - Mickleton NJ Murray T. Hundt - Maple Shade NJ Robert E. Small - Voorhees NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 100
US Classification:
426511
Abstract:
A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.
William M. Hildebolt - Mickleton NJ Murray T. Hundt - Maple Shade NJ Robert E. Small - Voorhees NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 100
US Classification:
99483
Abstract:
A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.
Robert E. Small - Voorhees NJ William M. Hildebolt - Mickleton NJ Murray T. Hundt - Oakvile, CA
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 100 A23J 300
US Classification:
99483
Abstract:
A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place. The sheet then is cut into segments by rotating longitudinal knife edges against a stationary straight edge and the segments are conveyed through a second confined zone where final texturizing takes place. Finally, the protein segments are passed through a suitable back pressure means at the end of the second confined zone, and recovered in usable form.
Resumes
Operations Manager - End User Computer At Compucom
Operations Manager - End User Computer at CompuCom
Location:
Greater New York City Area
Industry:
Information Technology and Services
Work:
CompuCom - Paulsboro, NJ since Jun 2012
Operations Manager - End User Computer
IBM Oct 2007 - Jun 2012
Production Support Analyst - Account Lead
AIG Technologies Apr 2004 - Oct 2007
Shift Supervisor(Nights)
Lehman Brothers Aug 1995 - Apr 2004
Shift Manager, Data Center Operations
Prudential Property and Casualty Sep 1990 - Aug 1995
EDP Production Coordinator
Education:
Brookdale Community College 1985 - 1987
No, Business
Cedar Ridge High School 1980 - 1984
Kean College of New Jersey
Reger, Rizzo & Darnall, LLP 2929 Arch St Fl 13 Reger Rizzo &Amp; Darnall, Philadelphia, PA 19104 2154956541 (Office)
Licenses:
Pennsylvania - Active 1974
Experience:
Partner at Reger Rizzo & Darnall, LLP - 2013-present
Education:
Temple University - James E. Beasley School of Law Degree - JD - Juris Doctor - Law Graduated - 1974
Specialties:
Employment / Labor - 50%, 50 years, 100 cases Contracts / Agreements - 25%, 50 years, 100 cases Litigation - 25%, 50 years, 75 cases
Associations:
Montgomery Bar Association- Trial Lawyers, 1987-present
Description:
The most important thing a lawyer can do for a client is to listen carefully. Often clients are too close to a situation to see the real issues and a good...
Penns Grove, NJ Port Deposite, MD Augusta, WV North Port, FL
Work:
Self Employed - Freelance Writer
Education:
Salem Community College - Literature
Relationship:
Single
About:
27 year old blogger who is into everything from MMA to Opera. Â I enjoy long drives, music of all sorts, and fine dining. Â Give me a minute and you will be captivated.
Tagline:
Mister Smalls in the flesh.
Bragging Rights:
Graduate of SCC college, NAGA competitor, Blogger, Driving Mofo
Robert Small
Work:
Walgreens - Development Environment Support Engineer
Education:
Western Governors University - Information Technology Security
About:
As I'm the only English Robert Small living in the Chicago suburbs that I know, you probably found the right one.
Black Mountain Elementary School Cave Creek AZ 1986-1986, Fruchthendler Elementary School Tucson AZ 1987-1989, Gridley Middle School Tucson AZ 1989-1990