question stringlengths 14 1.69M | answer stringlengths 1 40.5k | meat_tokens int64 1 8.18k |
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This Is the Instant Camera You Should Buy
By Adam Clark Estes on at
Though the medium almost died in the mid-Aughts, instant cameras are now more advanced and more affordable than ever. Some even have Bluetooth. It's still hard to take a perfect photo with one of them, but that's part of the fun.
For the record, you no longer need to shake Polaroids. You do need to pay attention to the different film formats, however, because the newly resurrected camera brand now faces tremendous competition from Fujifilm and the wide range of cameras that use its Intax and Instax Square film. We picked the most popular cameras in all the different film formats: the £150 Polaroid OneStep Plus, the £275 Leica Sofort, the $190 (£150; UK pricing and availability TBA)Lomo'Instant Automat Glass, the $200 (£158; UK pricing and availability TBA) Lomo'Instant Square Glass, and the £105 Fujifilm Instax Square SQ6.
Although they use different film formats and range in prices, all of these cameras have very similar feature sets. So we put the cameras through three battles—design, indoor photography, and outdoor photography—to see which one does it all best.
Unlike almost any digital camera you might buy, some instant cameras double as fashion accessories. But a pretty camera is just a big beautiful paperweight if it's not great at taking photos. Good design, in this case, is all about usability. How hard is it to turn on the camera and take a photo? How hard is it to adjust settings so that your photos look good? Does the camera even have settings? These are all fair questions.
The camera models we picked for this Battlemodo all have a range of settings. That's why we picked them over some cheaper models like the Fujifilm Instax Mini 9, which you can buy at Urban Outfitters for €105 (£95). The cameras we tested are more expensive, but they're also more versatile. The Polaroid, for instance, lets you apply settings and filters through a smartphone app and a Bluetooth connection. The Leica Sofort has a handy LCD so that you can select different modes, timers, and flash options. The Fujifilm Instax Square SQ6 offers the same range of modes but uses a simpler and potentially more elegant series of lights to tell you what options you've selected. The SQ6 was also the easiest to turn on and start shooting.
The Lomo'Instant Square (Photo: Raul Marrero/Gizmodo)
Less elegant were the models from Lomography, the maker of the Lomo'Instant cameras. These were arguably the most interesting-looking devices, but little about the actual operation of them was intuitive. For instance, you have to unfold the Lomo'Instant Square to take a photo, yet it's not at all obvious how to do that or how to fold it back up. The Lomo'Instant Automat Glass was also hard to turn on and off, as all of its controls were sort<|fim_middle|> of the lot, and at 10 to 15 minutes per shot, it also takes the longest to develop. (Note: Polaroid i-Type film doesn't work in vintage cameras.) Fujifilm Instax Mini film is as cheap as £0.77 per shot. Instax Square film is about £0.85 per shot. Anyways, this is all to say that it's very disappointing to take a terrible photo with the new Polaroid camera because it's not only a terrible photo but also expensive.
The Polaroid One Step Plus (Photo: Raul Marrero/Gizmodo)
The Lomo cameras seemed to perform a lot better indoors, although that characteristic vignette and the wonky colours were unavoidable. The extremely quirky designs of the cameras also meant that it was hard to figure out focus and framing. We eliminated these from the battle because the bad user experience and the unpredictable image quality left us feeling sad.
That left us migrating back to our two favourite instant cameras: the Leica Sofort and the Fujifilm Instax Square SQ6. Because we weren't shooting at infinity like we often were outside, the way that cameras dealt with focus was especially important indoors. The Leica is more sophisticated and has a little ring around the lens that you can twist to toggle between close-ups and wider shots. You only get the two options for the focus, but you do get six total options for picture mode. So that's basically twelve different choices, which seemed confusing at first but over time, the options came in handy. The indoor photos taken with the Leica also looked terrific.
The Fujifilm still bowled us over by being so easy to use and producing consistently well-exposed photos. While it also has six photo modes to choose from, the Fujifilm also offers an automatic mode that lets you more or less point and shoot and forget about settings. This option didn't always work perfectly, but the Fujifilm never let us down. The photos not only looked terrific, but they were also easy to take.
This battle isn't necessarily for instant camera experts. The true aficionado might be interested in spending £300 on a MiNT Instant Flex or scouring eBay for vintage treasures. When we planned this feature, we wanted to find the best camera for most people. Some of you might be upgrading from a cheap Urban Outfitters purchase, or you might be getting your first instant camera since the Polaroid Land camera days. The best choice isn't always the most expensive choice, either.
The Fujifilm Instax Square SQ6 (Photo: Raul Marrero/Gizmodo)
That's part of why the Fujifilm Instax Square SQ6 wins this Battlemodo. At £105, it happens to be the cheapest instant camera we tested, but in two out of three battles, it was also our favorite. To boot, it also uses the bigger Instax Square film, which is slightly smaller than a Polaroid photo but has the same dimensions. If you're crazy about Instax Mini film and spending money, you should consider the Leica Sofort. It's a pleasure to use, and at £275, it better be!
But seriously, consider the more affordable Fujifilm Instax Square SQ6. You need to save your money for film, anyways.
Adam Clark Estes | of hidden on a twisting ring around the lens. So, in effect, it felt like the Lomo cameras traded hip looks for awkward controls. The Polaroid OneStep Plus suffered from a similar fate. It just wasn't that fun or easy to use.
In the end, this battle was a close call between Leica and Fujifilm. As handsome as the Leica is, though, the Fujifilm is undeniably easier to use, and it has just as many features as the much more expensive Leica.
Winner: Fujifilm Instax Square SQ6
Our other two battles focused solely on taking photos with these cameras. We started with outdoor photos, which some instant camera owners will never do. Instant cameras are great for indoor parties! However, you can also get some interesting cityscapes and nature shots if the conditions are right.
The conditions for us were cold. We walked around the city and tried to act like tourists, which was fun until we were reminded of some realities that instant cameras face. Polaroid film is sensitive to temperature, so pretty much none of those photos developed correctly. So Polaroid failed in this battle pretty quickly. Meanwhile, both sizes of Instax film are susceptible to bleeding if you don't let them develop enough before stashing them in a pocket. That happened to us, although the damaged effect was pretty cool.
Photo: Raul Marrero (Gizmodo)
From the photos that turned out well, it was pretty obvious that there was another split between the Lomo'Instant cameras and the Leica and Fujifilm cameras. The Lomo cameras created quirky-looking photos with curious colour palettes and a consistent vignette effect. It was almost as if someone put an Instagram filter on the regular physical photos, which might be appealing to some people. Other people might just think they look bad.
The Leica and the Fujifilm cameras were our favourites because they were the most consistent. There was little guessing about whether we'd gotten a shot in uneven lighting. Also, thanks to the easy settings, it was easy to figure out the focus.
The Leica Sofort (Photo: Raul Marrero/Gizmodo)
In the end, however, the Leica had a clear edge on the cheaper Fujifilm camera. The Fujifilm did produce larger square format photos, but the Leica handily produced sharper, better-exposed photos on the smaller Instax Mini film. Understanding that choosing between the Instax Square and the Instax Mini formats could be a deal breaker for some, we've still got to give this battle to Leica for producing the best photos outdoors.
Winner: Leica Sofort
Indoor Photography
Our final battle took us back inside where good lighting situations showed us which cameras excelled at pretty easy photos. After all, if the lighting is perfect, only the camera and the photographer can screw up the shot. We experienced both of these outcomes.
Once again, the Polaroid just let us down. With little control over the focus and still unpredictable outcomes with the film, we just ended up with a bunch of crappy shots. It's also worth pointing out here that, at around £1.88 per photo, the Polaroid i-Type film is the most expensive | 661 |
Category Archives:<|fim_middle|> map.
The company soon had their eyes on making a bigger factory in Elgin, Illinois, but the city of Elgin had a few stipulations if the company wanted to reside in the city. First, they had to donate 35 acres of land, and the townspeople had to put up $25,000. After some back and forth, the National Watch Company bought the required land, the townspeople donated the money, and the company was reorganized.
Over the next few years, the watch company debuted several new watch movements: the B.W. Raymond, The Lady Elgin, and the H.Z. Culver were among the most popular. At this time in history (the late 1800s), watches were not sold whole. Instead, an interested buyer would go into a jewelry shop, pick out the face (or movement) and case of the watch, and then the jeweler would put it all together for him. At the time, these watches would sell for over $100, and were considered to be an extreme luxury.
In 1874, the heads of the company, and the stockholders rechristened the company, The Elgin Watch Company. This was due in large part to the fact that most of the people buying the watches were already calling them Elgin Watches.
The Elgin Watch Company also was pioneers in their field, introducing several new features that many watches still have today. For example, the first watch that could be wound with a stem (as opposed to opening the watch face) was an updated version of the B.W. Raymond watch. The Elgin Watch Company also introduced the convertible watch, which meant that the watch parts became interchangeable in other Elgin watches. This made them much easier to repair, so people did not have to go out and buy a whole new watch if theirs stopped working. It was an innovation that was considered to be extremely ahead of its time. Today, most if not all watches on the market are considered to be convertible watches.
The Elgin Watch Company continued to make watches, along with other items, until its doors closed in 1968. At the time of the company closing, the Elgin Watch company was responsible for roughly half of all of the watches within the United States.
This entry was posted in History of the Make, Vintage Watches and tagged Vintage Watches, Watches on February 15, 2012 by board. | History of the Make
The Illinois Watch Company has long had an honored place in the annals of horological history. From their founding in 1869, through their commitment to timekeeping excellence in the early 20th century, to their development of many wonderful Art Deco/Moderne-inspired wristwatches in the 1920s, 1930s, and 1940s, Illinois was a leader in its field. Today their watches are highly sought after by collectors, both for their engineering and beauty. Here is the history of the company covered in great detail and with solid research. Included are historical documents, vintage photographs of the people and manufacturing processes at the Illinois Factory, old advetisements, and a compendium of their wristwatch production from their beginning until their sale to Hamilton Watch Company. But the best part for the collector and historian alike is a visual record of nearly every wristwatch design ever created by Illinois Watch Company, and their variations, in beautiful full color photographs. Each is accompanied by complete information about the watch and its production. In addition, scattered through the book are historical references that place the Companys evolution in the context of the general history of the period, and notes about the collectors of these fine timepieces and the adventures they have had in pursuit of them. Taken together this is an exciting and informative new volume for those who appreciate and cherish old timepieces.
This entry was posted in History of the Make, Vintage Watches and tagged Design, History, Style, Vintage Watches, Watches, Wittnauer on July 12, 2012 by board.
Westclox was founded by Charles Stahlberg in 1885, in Illinois, but was initially known as the United Clock Company. Throughout the late 1800s and the early 1900s, the United Clock Company underwent several bankruptcies and leadership turnovers, the most famous being to F.W Matthiessen in 1888. These changes also caused a succession of company name to changes, first to the Western Clock Company, then then Western Clock Manufacturing Company, then back to the Western Clock Company. The company name of Westclox finally began appearing on the back of their watches and clocks as early as 1910; however the company did not officially incorporate that name until 1919.
Westclox, was an early innovator in the mass manufacturing of clock movements. In 1885, the company received a patent for the process it used to make a wheel and piston assembly; the parts were held together by a jig while a liquid alloy was put in and once the alloy set, everything would remain in its place. In 1902, Westclox received another patent for the alloy setting, this time for a slightly updated process.
Westclox continued to receive patents as late as 1959, when it introduced the "drowse" function. The drowse function was powered by electricity, and it allowed people to shut off their alarm for a set period of time without turning off the alarm clock completely. Today, this function is more commonly known as the "snooze" button.
One of the many things that helped to put Westclox on the map as far as watch and clock companies go was its ability to market to the masses. Westclox was one of the few companies in the late 1800s that produced pocket watches for people who were on a budget; these watches were known as "dollar watches". It allowed people who could not afford a big name brand to still have a nice and inexpensive pocket watch. Westclox continued to produce these inexpensive pocket watches well into the 1990s.
By far, Westclox's most well-known clock is the Big Ben and the Baby Ben, both of which have undergone a series of minor stylistic changes. The Big Ben and Baby Ben clocks all have the iconic round face; they are analog clocks. The Big Ben and Baby Ben clocks have been available in a variety of colors but are most often seen in silver, bronze, and black. These clocks have been so popular, that companies from overseas have started to forge them and put the Westclox name on clocks that are not as high quality.
Until 2001, all of Westclox's manufacturing was done in the United States. Today, that manufacturing is split between the United States and China, so just because a Westclox clock says it was made in China, doesn't make it a forgery. On New Year's Day, 2012, the Westclox factory in Peru, Illinois was struck by arsonists, and the ensuing fire caused over 50% of the merchandise and components to be lost. It took over twenty firefighters to put out the flames; Westclox is currently in the process of rebuilding.
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This entry was posted in History of the Make and tagged Vintage Watches, Watches on February 23, 2012 by board.
The Elgin Watch Company was founded near Chicago as the National Watch Company in August 1864. In September of that year, seven people from the Waltham Watch Company were enticed to begin working at the brand new National Watch Company; they quickly became known as the Seven Stars. The Seven Stars quickly streamlined the process to make watches and soon the National Watch Company was on the | 1,136 |
(07) 3868 3088 sales@Monday to Thursday 7am-4pm, Friday 7am-2pm, Saturday 8am-12 noon
Colonial Warehouse
High-quality timber joinery products
Welcome to Colonial Warehouse
Our family business. Our History
Our custom services
French Pre-hung
Entry Double
Lattice Doors
Entry Single
Arches – Window Hoods
Our commitment to sustainability and the environment
Our timber
Colonial Warehouse is a 100% Australian, family-owned business. For six generations the Lang family has been working exclusively in the timber industry.
Max and Allan Lang are still<|fim_middle|> standard of products, while also continually innovating processes to minimise waste. Allan also focuses on developing the range of Colonial Warehouse styles to the requirements of the customers, expanding the business to meet emerging markets.
Allan works closely with Max, who is based overseas focusing on the research and development sectors of the business. Like Max, Allan is keenly aware of the environmental responsibilities of the company. He ensures that Colonial Warehouse works to the global standard of sustainable practices, using only plantation timber and logging.
Steven Brock
Jose Soberon
Head Carpenter
Colonial Warehouse is a 100% Australian, family-owned business. For six generations the Lang family has been working exclusively in the timber industry. Today the family proudly continues to deliver the best quality timber joinery in Australia.
Toll Free 1800 683 088, (07) 3868 3088
sales@
Showroom and Warehouse:
273 Cullen Ave East,
Monday to Thursday 7am-4pm,
Friday 7am-2pm,
Saturday 8am-12 noon
Free parking onsite
© 2018 Colonial Warehouse. All rights reserved | Designed by Ipop Digital Solutions | Terms and Conditions | at the helm.
Max Lang
Max Lang started out in the timber industry at the age of 14. He completed CSIRO Certificates in Timber Seasoning and Wood Technology (Growth and Structure of Wood). Max went on to design some key timber and joinery products that are still commonly used today. He went from timber into the joinery business in 1990 and is the third generation of the Lang Timber Family with more than 50 years experience working within the timber industry.
Max is currently actively overseeing the manufacturing quality control of all Colonial Warehouse products. He is also working with the relevant authorities in conserving forests and using the best sustainable forestry practices. Max also is creating better ways for the Australian joinery industry to reengineer scrap timber into 'green' joinery products.
Allan Lang
Allan Lang has worked within the family business for many years and shares his father Max's passion for timber and the timber industry. The industry is in Allan's blood; he has very fond memories of joining his father in the timber yard from a very young age and always looked forward to being involved in the family business.
Based in Brisbane at the Colonial Warehouse showroom and warehouse, Allan's manages the day-to-day operations. He works closely with the team to maintain the high | 261 |
Technology keeps changing and so do desires. It's our desires that give way for inventions. Many automobile companies do tinker about and create newer, more efficient ways to improve their performance and enhance their styling. Different people have different insights, but when a company wants to meet the satisfaction level of their customers, they need to make a product carrying a bundle of features, attracting car fanatics in one sitting and accelerate their satisfaction levels to heights they crave.
Nissan did an amazing job in this sector by launching "Nissan's GT-R". An amazing and powerful ride which will make you feel like you are the only person who is driving the future while everybody else is still stuck in 1842.
Now, if you go for specifications, nothing comes close to the GT-R's 545 hp, 0-60 mph times of less than 3.0 seconds, or its brilliant all-wheel<|fim_middle|> cockpit, the GT-R's most visible flaw and you'll have a grade luxury in a car with NASA grade acceleration. | -drive handling. The GT-R doesn't lack for a possessing style, but it doesn't quite live up to iconic outlines of Astons, Ferraris or Lamborghinis, either. Its jagged outline reads more tuner car, more body kit, than instant classic. The components cut interesting swaths across its luxury-coupe outline: a tomahawk cut at the roofline chops into the rear end, and carbon fiber trim gives the plain interior just a dab of intrigue--given more panache with the red-and-black Recaros in Black Series models.
The Nissan GT-R has the safety equipment we expect to find in any modern luxury car, and some necessary features we routinely see now in sports cars and supercars. Features are as respectable as they can be without begging any mention of plush or luxurious (that it is not), but all the basics are included, as well as a great 3D navigation system, Bose audio, and Bluetooth. Take the Premium Interior package it goes a long way to correcting the inexpensive looking | 208 |
Department Majors
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Capstone Options and Honors
Capstone Requirement
In their senior year, all English majors must engage in a capstone experience that synthesizes and reflects back upon work already completed in the major. This capstone experience takes the form of a sustained piece of written work such as a research paper or a creative project that challenges students to go beyond previous levels of accomplishment. Goals for this project include the following:
Learning to plan and organize the project
Learning to work independently through the project's various stages
Demonstrating awareness of the wider critical or artistic context that informs the project being completed
Writing prose, poetry, or literary scholarship with increased technical sophistication in handling the conventions and in understanding and achieving the writer's goals.
The capstone requirement is satisfied in most cases by one of the following classes:
EN 375 Senior Seminar in Literary Studies
EN 381 Advanced Projects in Writing
Some seniors may elect to fulfill the capstone requirement by working independently with a project or thesis director:
EN 376 Senior Projects
EN 389, 390 Senior Thesis
A seminar in which students explore a topic, author, or text while progressing through the stages of writing a research paper of 20–25 pages. Common discussion of individual projects and reading of published scholarship emphasize research as a process of shared inquiry. Students may choose among four topics, two offered in the fall and two in the spring of their senior year. The seminar topics are announced in the spring of their junior year. Senior Seminar is limited to senior English majors. May be repeated once for credit with the permission of the department chair.
Senior Projects offer students an opportunity to work independently, with the guidance of a faculty supervisor, on a project that does not fall under the parameters of Senior Seminar (EN 375), Senior Thesis (EN 389, 390), or Advanced Projects in Writing (EN 381). Such projects might include a "hybrid" work, "hybrid" in its mixing of genres (e.g., a project that combines memoir with a research-based analytical piece or poetry and short fiction) or media (e.g., a project that involves text as well as music, film, or art); a translation project; an interdisciplinary or applied learning project, and so on. Students must find a project supervisor in advance of registering for EN 376 in the fall or the spring of their senior year. May be repeated once for credit.
Prerequisities: completion of the Introductory requirement, permission of the Department, and senior-class standing.
EN 381: Advanced Projects in Writing
Advanced Projects in Writing offers to serious creative writing students an opportunity to produce a significant piece of fiction, poetry, or nonfiction—a novella, for example, or a collection of short pieces. Advanced Projects in Writing combines the group experience of a workshop with the private experience of individual conferences. The course typically requires weekly group meetings in workshop format and individual meetings at least every two weeks. Students must have completed EN 377 in the appropriate genre and one<|fim_middle|>ors will be uploaded to Skidmore's institutional repository "Creative Matter" to be preserved by the department.
In order to qualify for departmental honors or distinction (see below), work must meet the following page lengths:
Senior Seminar paper: 20–25 pages, excluding end notes, bibliography, or supplementary materials
Advanced Projects in Writing: 20–40 pages, depending on genre
Senior Thesis: 40 pages, excluding end notes, bibliography, and supplementary materials
Senior Project: 20–25 pages, excluding end notes, bibliography, or supplementary materials
A fall Senior Seminar student who wishes to be considered for honors must submit the paper at the conclusion of the course. He or she may not carry work into the spring.
Senior projects serve to culminate a sequence of courses. Students who wish to be considered for honors for a senior project (for example, a film or journalism project) must complete at least two preparatory courses in that genre.
Work of Distinction
Students whose GPA does not qualify them for departmental honors may receive distinction on their papers or projects if that work has merited an A or A+ by the faculty supervisor. Students receiving distinction are required to participate in a capstone conference with the instructor and a second faculty reader. Work that receives Honors will be uploaded to Skidmore's institutional repository "Creative Matter" to be preserved by the department.
English Department Contact
8:30 a.m.–noon, 1–4:30 p.m.
Palamountain Hall 313
Tim Wientzen
twientze@skidmore.edu
Associate Chair
Nick Junkerman
njunkerm@skidmore.edu
Theresa Penn
tknicker@skidmore.edu | advanced workshop in the appropriate genre (EN 378 Nonfiction, EN 379 Poetry, EN 380 Fiction) before enrolling in EN 381. For example, Advanced Projects in Writing: Poetry, requires the completion of two semesters of EN 379.
This capstone option offers students a carefully sequenced period of reading, writing, and revising that extends over two semesters. Students may not enroll in EN 390 without first completing EN 389 or its equivalent preparation in one or more 300-level courses. The decision to identify an equivalent for EN 389 is made by the student and the thesis advisor.
All theses must show evidence of research, thoroughness, coherence, and depth of perception. The finished paper must be at least 40 pages, excluding end notes and a bibliography. Students identify a workable thesis topic and plan for research and writing with the guidance of their thesis director. Students interested in fulfilling the capstone requirement through a senior thesis should find a thesis director by the end of their junior year. The prospective thesis director should see a written proposal at that time. In the first week of classes, the student and supervisor may revise the proposal and will plan a detailed schedule of the semester's work; the student registers for EN 389 Preparation for Senior Thesis (or its equivalent) in the fall and EN 390 Senior Thesis in the spring.
Departmental Honors (see also Honors)
To qualify for departmental honors in English, a senior must complete a capstone paper, project, or thesis of the appropriate length that merits a grade of A or A+. In addition, the student must have a GPA of at least 3.5 in the major and 3.0 overall after no fewer than three semesters at Skidmore.
All students will submit their final projects one week before the last day of class. Students who receive an A or A+ qualify for departmental honors and are required to participate in a capstone conference with the instructor and a second faculty reader. Students working on a senior thesis or senior project must find a second reader themselves; students in the senior seminars (EN 375 and 381) will be assigned second readers by the chair of the department in consultation with the seminar instructor. The second faculty reader does not help determine the final grade. Work that receives Hon | 498 |
Sixteen-year-old makes his Mark in adult Motox scene
PUBLISHED: 18:02 13 August 2008 | UPDATED: 22:10 15 June 2010
SIXTEEN-year-old Mark Wakely, of Honiton, has won his first major race after leaving the schoolboy motox circuit.
After a few ups and downs at the start of the season, Mark - having moved up from a 125cc two-stroke to a 250cc four-stroke machine and riding against 250cc and 450cc machines in his class - notched up two wins and a fourth in the ninth round of the Remedies Bar British Motox Championships at Torrington.
The achievement earnt him fifth in the championship standings with only four rounds to go.
He has now earned enough points to give him Expert status and has moved up another class for next season.
Mark rides a Honda, sponsored by C P Jones roofing (Paington) and Rush Racing FMFexaust systems & Motox accessories (Honiton).
Mark told the Herald: "I am looking<|fim_middle|> have to wait and see what next season brings.
"Three or four weeks back, I rode at the Patch Quick Trophy (Newton Abbot) - a realy big meeting down here in the South West - and I finished third overall in my class. That was a really good result for me."
Mark is working for Dave Layzemby (Aqua Warm) as an apprentice plumber and would like to thank him for any time off he's had to go racing. | foward to next season but the racing is really fast. The lads ride hard and play hard so I have a lot of respect for them. I have ridden against them before at differant organisations and done really well but we will | 47 |
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Spain's Richest Man Buys €491 Mln London Property
Source: Bloomberg - Tue 24th Dec 2013
Amancio Ortega, the billionaire owner of clothing retailer Inditex, bought an office building in London's West End for £410 million / €491 million, a person with knowledge of the matter said.
Ortega's Ponte Gadea SL bought Devonshire House, a 1920s Mayfair district property opposite the Ritz hotel, from the estate of Lehman Brothers Holdings Inc., said the person, who asked not to be identified because the information is private. Joelle Halperin, a spokeswoman for Lehman Brothers, declined to comment. Ponte Gadea didn't respond to calls and an e<|fim_middle|> to sell 150'000 PS4 in Spain by Xmas Eve
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Regulations protecting older buildings and preventing high-rise construction has created a shortage of office space in the West End, fueling rent increases. At €2'663 a square foot, the price is among the highest ever paid worldwide for an office building of at least 100,000 square feet on a per-square-foot basis, according to Real Capital Analytics Inc., a research firm that tracks commercial real estate sales.
"This is one of the most special locations on Earth," said Dan Fasulo, managing director at the New York-based company. "You could legitimately throw a stone to Buckingham Palace from there."
The area, which is popular with hedge funds and includes the luxury shopping locations Bond Street and Regent Street, replaced central Hong Kong as the world's most expensive property market, CBRE Group Inc. said on Dec. 18.
Amount Sought
Green Oak Real Estate Advisors LLP, an adviser to the Lehman estate, sought at least £390 million for the building, the person said. The building was marketed by brokerages Eastdil Secured LLC and London-based Strutt & Parker LLP, the person said.
Devonshire House's tenants include Bain Capital LLC and Noble Corp., according to the companies' websites.
Estates Gazette reported the purchase earlier today.
According to Fasulo, one comparable deal was the sale of 1 Grosvenor Square, also in the Mayfair district, which the Canadian government last month said it agreed to sell for €367 million to Indian developer Lodha Group. Canada said it plans to move its diplomatic offices out of the building.
Ortega is the world's 3rd-wealthiest person with a net worth of €47 billion, according to the Bloomberg Billionaires Index.
Given the price he paid, Ortega can be expected to consider a "multitude" of potentially more lucrative uses for the building, including residential units or a hotel, and adding to the property's retail space, Fasulo said.
"Even in London, where the office rents, at least in Mayfair, are much higher than Manhattan, the math would be tough to pencil out at that number if you were going to keep the building as a pure office building," he said. "At that pricing, you're basically parking your money."
• Spain's Richest Man Earns 16.7 Billion Euros in 2012
Sony expects | 500 |
Matt Eagles, captain of St. Thomas University's men's hockey team, got news he never expected to hear from his doctor last week.
He walked into Dr. JoAnne Savoie's office and sat down to go over the results of his test.
She told him his hockey career was over.
Because of the concussions he's had, she said it was time to put down his stick for<|fim_middle|> studies on athletes with concussions. A few months ago she helped open the Athletic Concussion Management Clinic in Fredericton. She also works as a neurophysiologist at the Stan Cassidy Rehabilitation Centre.
Savoie said it wasn't easy when she decided to tell Eagles he shouldn't play anymore.
"It's really difficult. It's not black and white," she said, explaining it was impossible to tell which concussion could do permanent damage. The risk goes up with each one.
This made Eagles especially vulnerable for permanent physical and psychological damage if he continued to play hockey. Possible permanent effects vary for people who've suffered from too many concussions. There can be physical, cognitive or even emotional changes, which could drastically alter someone's life or personality.
Patrick Carmichael, head trainer for St. Thomas athletics, said he wasn't surprised by the news about Eagles. He said he's seen all the symptoms of an extraordinarily bad concussion from him.
Concussions heal themselves over time and people with them are advised to rest, meaning no excessive movement and no excessive brain activity.
Carmichael is able to relieve concussion symptoms using craniofacial therapy. However, results vary from person to person.
Some doctors recommend students don't even attend school while suffering from a concussion.
Eagles' father, Mike, who used to coach the men's hockey team, said his main concern has always been for the health and safety of the players. He said it's easier to help players with concussions today than when he was a player in the NHL between 1983 and 2000.
"Players [back then] might have had multiple concussions but only had one diagnosed," he said.
Now, he said, players are "more aware of the dangers of concussions." They report their symptoms more and take their recovery seriously.
There is no protocol or standard procedure regarding concussions for St. Thomas' athletics department. Most cases are handled person to person based on the seriousness of the injury. All players who get an injury, like a concussion, have to see a doctor and get examined before they can play again.
For Mike Eagles, it's difficult to see his son cope with the news, but he's also glad that he stopped playing before doing permanent damage to himself.
"His mother and I are [still] extremely proud of him," Mike Eagles said.
For Matt Eagles, his life has changed completely, but he said he still wants to be part of the team in some way. It's just a matter of finding out what he can do.
Despite the shock and suddenness of the news, Eagles has already come to terms with it. He has to. | good.
It came as a shock to Eagles who was fully expecting to play next year. He had already begun training for the next hockey season.
Eagles has had about 10 concussions in his lifetime. He spent a large majority of this Tommies' season on the bench because of three almost consecutive concussions he suffered this year.
After the last concussion, he started to get worried.
Concussions are caused when a person's head receives any kind of shock, such as a blow or even extraordinarily fast acceleration, which causes the brain to slam into the skull. This causes temporary damage to the brain and changes the way it processes energy.
So Eagles knew he had to get an expert to take a look at him. He went to Savoie because she had approached his father, STU's athletics director Mike Eagles, before about doing | 173 |
Home » News » Speedy Support From Josh Caygill
Speedy Support From Josh Caygill
Through his successful motor racing career Josh Caygill helps to support and promote Wooden Spoon – the children's charity of rugby.
Josh, from Yorkshire is linked with the local region who have helped fund many projects to benefit disadvantaged and disabled children and young people locally. All monies raised in Yorkshire are used to fund specific projects within the region.
As one of Wooden Spoon's oldest regions, Yorkshire are immensely proud of a legacy that includes in excess of £1.7 million being donated to more than 55 community projects.
See some of the projects they have funded here.
Their commitment to improving the lives of disadvantaged youngsters is best demonstrated by a two-decade relationship with Leeds-based children's centre Lineham Farm. The region provided a grant of £253,000 to the project to fund the conversion of an old farm into a day experience and residential holiday centre for urban-based children who would otherwise miss out on opportunities to get out and about in the countryside.
Josh Caygill will embark on, arguably, the biggest season of his motor racing career this year after signing a huge deal with top GT squad Belgian Audi Club Team WRT to contest the ultra-competitive Blancpain Endurance Cup.
Stepping up into the world's biggest GT endurance racing championship with a multiple title winning team, the 27-year-old from Netherton in West Yorkshire enjoyed his first 'official' test outing at the wheel of the Audi R8 LMS Ultra he will race this year.
After an initial run out last Friday, 10th March, at Monza in Italy – his first ever outing in a GT3 race car – Josh and his 2017 team-mates then headed to Paul Ricard in France for this week's official test.
Describing the experience as 'mind-blowing', the British driver is now relishing the prospect of his maiden race in the Blancpain Endurance Cup when Monza hosts the opening round of the season this month.
"This deal with Belgian Audi Club Team WRT is a dream come true", said an ecstatic Caygill, "The whole team is absolutely fantastic, I couldn't ask for a better bunch of people to work with. I knew before how good the team's reputation was, but when you see it with your own eyes it's amazing.
"My first run in the car last week at Monza went well, I got adjusted to the car as well as possible and matched one team mate and was only about 0.5 seconds off another. I'm really made up with that, especially with such limited time in the car – I'd never driven a GT3 car before."
Climbing the Audi Sport ladder by graduating from the 'one make' Audi Sport TT Cup, where he has been a category front-runner for the past two seasons, into the Blancpain Endurance Cup, Josh is now determined to make a suitable impact during his first season in endurance racing.
He added: "The Audi is an amazing car, it feels so comfortable to drive and I was really happy with my data when matched against some of the top guys. It's a<|fim_middle|> to, and then on to Monza for the first round in this month– I can't wait for that!"
Wooden Spoon wish Josh luck for this season and look forward to catching up with him at local events in Yorkshire to hear of his success!
Opening of CurnowGarden at Curnow School, Redruth.
A Day at the Races with Gloucester Wooden Spoon | great car, the biggest thing is to believe in the aero and trust how fast you can go into, and through, a corner.
"I couldn't have had a better first experience, the team is so supportive and they're great guys to work with and learn from – and I must say a huge thank you as well to my manager Tim Sugden, my sponsors and my family for helping to put this deal together. We've got a test at Spa next, which I'm really looking forward | 100 |
Roasted or baked chicken is such a comfort food for me. Especially if I serve it with mashed potatoes and creamy mushroom gravy. My Mom made it regularly when I was a child, and my daughter loves it now. It's perfect for a weekend lunch or dinner and the leftovers are perfect for making Chicken, Tomato and Cucumber Pasta Salad. The garlic mashed potatoes and creamy mushroom gravy recipe will be up on Thursday will be found here!
Preheat oven to 350 degrees<|fim_middle|>! I wanted to also let you know that I nominated you for an award - well 2 actually! You can check it out on my blog, Love Bakes Good Cakes!
Thank you for sharing at All My Bloggy Friends last week. I can't wait to see what you share this tomorrow!
LOL I LOVE crispy skin too!! Thanks for pinning and for the awards Jamie!!
Thanks for linking up to our Foodie Friends Friday link party.
I could eat chicken everyday.
Thanks so much for hosting every week Nichi! | .Trim excess fat from chicken thighs. Season chicken evenly with pepper, garlic powder and season salt and rub in. Bake in a glass baking dish for 1 hour.
I love a crispy chicken and really appreciate that this recipe is baked. YUM!
Me too! I don't really like frying chicken so this is a great substitution!
My family's favorite "meat" is chicken. I swear, we could eat it in one form or another every single night and never get tired of it! I hate to admit, but I love crispy chicken skin! :) Pinned it | 116 |
Don't delay viewing this lovely home!<|fim_middle|> doesn't allow rentals. An info package is available to interested parties. Park amenities include a clubhouse and lake access. An additional parking spot can be created by angle parking if you need it. There's plenty of storage space in the sheds behind the unit. | It's perched atop of a sunny knoll with parkland behind and very pleasant distant views. You'll enjoy the deck at the front entrance as well as the very private patio / deck on the opposite side. This spacious open concept, double wide home offers a large open galley kitchen, 2 spacious bedrooms and 2 full bathrooms, a formal living room and dining room plus a family room that opens to the serene patio / deck. This home has been lovingly cared for and well maintained since a complete renovation that included new drywall, thermal pane windows, roof, skirting, interior doors, fixtures etc. Hidden Valley Mobile Home Park is a well established and extraordinarily well run 55+ Park that | 144 |
People suffering from chronic pain often find their condition distracting and debilitating, but new research reveals that some might in fact be paying less, rather than more, attention to the source of their pain.
The findings from researchers at the universities of Bath and Oxford (UK), published today in the prestigious journal Brain, suggest that a rare chronic pain condition might involve changes in the way that the brain processes<|fim_middle|> look at it directly, and that movements are not automatic – they have to 'tell' their limb to move. The odd sensations they experience suggest there could be a change in mechanisms that normally allow us to process information at different locations in the space around us.
Current treatments for CRPS include pain medications and rehabilitation therapies which are vital to normalise sensation in the limb and improve function and mobility. Dr Bultitude and her team are now investigating whether symptoms of CRPS could be reduced by therapies that are used to treat attention problems in people with brain injuries such as stroke.
To check out details click on the link given below. | visual information, which in turn could provide new insights into how to treat the condition.
Approximately 16,000 people in the UK are affected by a poorly understood condition called Complex Regional Pain Syndrome (CRPS). Individuals with CRPS report debilitating pain in an arm or leg, as well as swelling, temperature changes and movement difficulties. Symptoms include burning, stabbing, stinging or throbbing pain in the affected limb, and everyday sensations such as a breeze blowing across the skin can feel very painful.
Whilst its exact causes are not yet known, it is thought that abnormal brain signals about the limb play an important part. CRPS usually follows limb damage from injury or surgery, but the pain experienced is disproportionate and may last longer than would be expected for the damage itself. For one case in every 10 there is no obvious trigger. And whereas most people recover well within a year, some people have some or all of the symptoms for many weeks, months or even years.
For their study, scientists at Bath and Oxford were keen to understand more about how and why individuals suffering from CRPS report losing track of the position of their painful limb and not being able to move it.
The team tested how quickly people with CRPS processed visual information in the side of their environment nearer to their painful limb compared to the other side of the environment. Using laser pointers controlled by a computer, they projected two flashes of light onto the left and right side of a board that was placed in front of the patients, and the patients had to say which light appeared first.
Their results showed that people with CRPS processed the light on the affected side of the board more slowly than the light on the unaffected side, suggesting that information that is nearer to the affected side of the body is not well processed by the brain.
Lead author, Dr Janet Bultitude from the University of Bath's Centre for Pain Research, explained: "People with CRPS are usually in constant pain that they can't ignore. Yet paradoxically they often report that they are not sure where their painful limb is unless they | 419 |
Multiple times—and independent of each other—this dirty word of the alcohol industry has been muttered half-jokingly when discussing the latest round<|fim_middle|> small businesses grow.
Amidst the misunderstandings, conflicts of interest, and the many conversations yet to come, only one thing is for certain: the direction of Maryland beer is not clearly forward. | of Maryland's awkward fight over laws and regulation. On the record and off, people within the industry tell GBH they'd never assume some kind of neo-temperance movement to actually take hold, but the sheer fact is that that's the context of which people are talking about what's going on in the Old Line State.
"It's crazy to even be talking about it, but I think it's coming up in my mind and others because if you watch videos of meetings and read about it, that's what they're talking about," says Adam Benesch, co-founder and director of operations for Baltimore's Union Brewing and an at-large board member of the Brewers Association of Maryland. "I don't think those words have ever been spoken on the record in a public legislative meeting and I don't think they're going to be voting on prohibition, but there is a story being created where how alcohol is regulated and operates in Maryland could be facing significant changes."
At the center of this thought process is the "Task Force to Study State Alcohol Regulation, Enforcement, Safety and Public Health," the second such group to be formed in as many years in Maryland to delve into alcohol use, laws—and from the perspective of those in the "small and independent" beer camp—the craft brewing industry alone. It's a follow-up to State Comptroller Peter Franchot's 2017 Reform on Tap task force, which worked to create legislation that early this year became the Reform on Tap Act, a bill that would've allowed breweries to sell as much beer from their taprooms as possible as well as adjusted franchise laws to provide a path for breweries to end partnerships with distributors.
Ultimately, the state's House lawmakers shot it down in March 2018. As noted by the Annapolis Capital Gazette's Liz Murphy, there were five other bills that also were ended by that same House committee.
In a recent episode of the Good Beer Hunting podcast, Franchot lamented the outcome, noting that he's come to see craft beer as a manufacturing industry of the future that drives localized economic development and offers a "synergistic ability to strengthen community." It's just that his political colleagues don't have the same point of view.
In the end, the only bill related to beer to actually pass was House Bill 1316, which called for the creation of this new task force. The legislation was co-sponsored by Delegates Warren Miller and Benjamin Kramer, the latter of which participates in the new group.
Among all the political strife that has brought the state to this moment in time, there is agreement on two cornerstones of what this new task force is hoping to discuss, debate, and analyze. The 20-member task force will both consider powers bestowed on State Comptroller Peter Franchot, who oversees alcohol regulation, and aspects of public health as it relates to alcohol use and abuse. Attorney and former state legislator Bruce Poole, who is chair of the task force, tells GBH that there is particular worry of underage alcohol consumption, especially based off of numbers shared by the Centers for Disease Control (CDC) that say 11% of all alcohol consumed in the United States is done by children and teens aged 12 to 20. That statistic is somewhat misleading, however, as it's based on a 2005 study for the Office of Juvenile Justice and Delinquency Prevention's Underage Drinking Enforcement Training Center. It's also based on numbers from 2002.
Even in beer-focused media, concern over declining drinking rates among young, legal-age consumers has been widely reported, including particular concern for the next generation of drinkers who show increased attention to aspects of health and wellness. Author Jeff Alworth pondered the decline of consumption in August. MillerCoors has planned multiple low-calorie, low-carb, and low-ABV brands with the specific intent of offering younger drinkers what they want as they shift toward healthier options. There's even a growing chorus of people that see non-alcoholic beer as a strong market in the U.S.
According to a paper published in the most recent issue of the Journal of Wine Economics, the overall per capita ethanol consumption from beer for U.S. adults has stayed flat or gone down, depending on what year is picked as a starting point, since 1972. Wine has been flat, and only spirits has seen an increase, with additional consumption projected through 2022. The finding is made a bit more awkward for Maryland, which was one of 16 states (plus the District of Columbia) that had above average and increasing consumption of spirits. Maryland's neighbors in DC and Delaware were both cited for above average and increasing consumption of beer, and Delaware was the only state to be cited in all three of beer, wine, and spirits.
The findings don't align with initial considerations that beer is a root of problems for underage drinking, especially considering projections for four years out, which would include the youngest and soon-to-be-legal-age drinkers. Even more so, additional numbers don't show Maryland with an outbreak of underage consumption.
According to 2017 figures reported by the CDC, Maryland's 12-to-20-year-olds who have reported to have ever had at least one drink of alcohol rank 26th out of 29 states that reported to the nation's health protection agency, only polling worse than Maine, Rhode Island, and Utah. With regards to binge drinking, however, 13% of Maryland teens admitted to the act, defined as four or more drinks of alcohol in a row if female or five or more drinks of alcohol in a row if male, within a couple of hours, on at least one day during the 30 days before a survey. That puts the state 20th out of 36 states to report data, roughly smack dab on the national average of 13.1%. When it comes to illegal, underage drinking, there's always room for improvement, but in terms of statewide problems, numbers may not indicate the dire need for drastic overhauls, especially if national trends of declining rates were to apply moving forward.
But this is just related to youth. It doesn't consider the broader issue of declining alcohol consumption globally, which one data and market intelligence company believes is happening because of falling beer sales in the U.S.
Poole noted that, while alcohol content of the country's best selling beers like Bud Light (4.2%) is low, "a lot of craft beers are now at 7%, 9%, and some of them are in excess of 10%, and yet in particular, young people don't get what the impact of that is." In 2014, the only time the figure has been analyzed and reported, the Brewers Association found that the average ABV of its craft brewer members was 5.9%, a number taken well before an ongoing proliferation of lower calorie (and lower ABV) and "easy drinking" options that have flooded shelves from craft brewers. Poole noted the existence of the website getdrunknotfat.com as an example of ways young drinkers are considering methods to maximize inebriation, but according to Alexa web analytics, the site is the 64,567-ranked site in the U.S. (as of Oct. 8) weighted by pageviews and overall traffic. As comparison, people spend about a minute more on the advice site Quora.com, typically around the 50th most popular site in the country, according to Alexa, than getdrunknotfat.com, practically an eternity in Internet experience.
Poole also cited a study released this summer in the British Medical Journal that showed morality by liver disease increased the most among 25-to-34-year-olds from 2009-16, driven by by alcohol-related liver disease. Heavy drinking is seen to be the factor, but the cause for that behavior, according to the study's authors, also correlates with the global financial crisis as well as other societal factors, like care for young veterans.
But it's this kind of rhetoric that has brewers worried. Formed in 2017, the first iteration of an interdisciplinary group focused on alcohol was Comptroller Peter Franchot's "Reform on Tap" task force. That 40-person roster included 17 brewery representatives, as well as assorted community members like in-state journalists and someone from the Maryland Tourism Coalition. There were also nine politicians or officials, and four members that were distributors and retailers.
This time around, the 20-person group includes seven each of officials and unaffiliated community members, mostly representing public health. There are two brewery representatives and one person from a winery, two retailers and one distributor.
The assumed influence of these companies, combined with the makeup and background of this new task force is also causing worry. "The entire task force reeks of conflict of interest," Union's Adam Benesch tells GBH.
Examples of potential conflicts range from tangential to direct.
Ismael "Vince" Canales, for instance, is the state lodge president of the Maryland Fraternal Order of Police. According to reporting from the Washington Post, he is one of many lawmakers, executives, former DEA agents, and more positioning to make a splash in the state's legal medical-marijuana market. Canales was found to be both an investor and head of security for Holistic Industries LLC, but is not listed on the company's "team" page. Josh Genderson, president and CEO of Holistic Industries, also has a former head of the D.C. police union on staff as part of security, according to the Post.
Canales would seem a valuable voice for the new task force from the standpoint of law enforcement and public health, and as shown in studies and other media coverage, availability of marijuana has potential to lower the rate of alcohol consumption. Should increased alcohol taxes and regulation be suggested by the task force, it would seem feasible that those moves might benefit the state's nascent cannabis industry.
When it comes to elected officials and those advocating for policy, potential problems with their involvement run deeper. State Delegate Benjamin Kramer, representative of District 19, and a real estate business owner, has directly benefited from the Department of Liquor Control. In 2016, Bethesda Magazine revealed that Kramer, who at the time was defending Montgomery County's Department of Liquor Control, was receiving more than $20,000 a month in lease payments for a retail store overseen by the department. From 2003-2015, the outlet reported Kramer and the co-owner in his business, his sister, Rona, received $2.56 million in lease payments. The business also was in line to earn another $2.7 million under a lease renewal through 2025.
In his defense, Kramer has said he repeatedly receives clearance from state ethics advisors regarding this potential conflict of interest, according to reporting from MarylandMatters.org.
Raimee Eck, president of the Maryland Public Health Association and a member of the task force, was one of two public health officials who presented at the task force's first meeting on Sept. 12. In 2017, she published an op-ed in the Baltimore Sun directly questioning Franchot's Reform on Tap task force, noting a lack of public health input. Alcohol-related deaths in Maryland had been rising in recent years, she noted in her piece and again this month at the meeting, including a large jump from 310 to 582 in 2015-2016, according to the Maryland Department of Health.
Beer is something that is enjoyed by many, she wrote in her op-ed, but "is also an addictive drug and a toxin needing appropriate controls to create a healthy marketplace."
What she didn't disclose regarding the sudden increase of alcohol-related deaths was that the Department of Health clearly states in its reporting that the most rapid increase of deaths took place among those 55 years old and above, which had also been stated in the previous year's report. While she wouldn't have known at the time, this demographic clashes directly with the new task force's stated intention of underage alcohol abuse.
In addition, the near-doubling of alcohol-related deaths is also clearly correlated by the Department of Health to an epidemic of fentanyl and prescription opioid use in Maryland which has become such a problem that the DEA has created new strategies to deal with it. The agency's focus is on Baltimore City and County, which geographically accounted for slightly more than half of alcohol-related deaths reported by Maryland's Department of Health in 2016.
From 2015-2016, a significant increase that led to 582 statewide, alcohol-related deaths took place when a person drank in combination with heavy drugs, led by heroin (316), fentanyl (289) and prescription opioids (111). Because multiple drugs could have been taken while consuming alcohol, figures exceed the total death number. Fentanyl, a narcotic used to treat pain, saw a 338% jump in number of deaths in combination with alcohol consumption from 2015-2016. Prescription opioids grew 102% while cocaine (109%) and heroin (76%) also saw significant increases from the previous year.
In his own research and that of the Marin Institute, Jernigan has outlined how successful policy battles can be won, notably through news media as a way to publicize negative public health aspects of alcohol and keep issues front-of-mind for citizens. While Jernigan was associate director of the Marin Institute overseeing its efforts on policy implantation and "surveillance" (phrases used on his LinkedIn profile), he co-authored, and the Institute supported, a 1993 book, Media Advocacy and Public Health: Power for Prevention. The publication describes its purpose as moving "beyond frustration" with the American mass media to offer a "prescription" on how "new media can better be made to serve the greater community interest in social justice, especially the public's health." Among its mentions of Marin, the book highlights how the Institute was successful of getting a "neutral" talk show host—"neutral" being the authors' own word choice—to use its talking points during a debate.
Jernigan did not respond to GBH's messages asking for comment for this story.
To that end, Jernigan went on to note his involvement in a 2011 Maryland law change that increased taxes on alcohol by 3%, the state's first increase for distilled spirits since 1955 and beer and wine since 1972. His own research, for which he has since intimated he is a subjective advocate to some degree, went on to show that alcohol sales were reduced because of the tax.
However, in the paper, "Alcohol Consumption in the United States: Past, Present, and Future Trends," its authors suggest drawing that kind of direct line may not be so easy. In their analysis, researchers share that in real terms, state alcohol excise taxes across the country have fallen since 1991, with wine (27%), beer (30%), and spirits (32%) showing substantial declines. "This decrease in the real tax rate means that real prices are falling, and hence consumption should rise," they write (note the use of "should"), which hasn't been the case.
In the interview with On the Record, Jernigan said the expectation for the 2011 tax increase was to cause enough change to prevent 6,500 cases of alcohol abuse or dependency, save 14 lives annually, and prevent violent assaults. Those estimates, he noted, were specifically to showcase potential to politicians.
"This was powerful public health data that the advocates—frankly, including me—were able to use in conversations with legislators to help them stay on track in the very difficult political process that happens when you try to do a tax increase, particularly in a recessionary climate," he said.
Jernigan's continued place among policymakers has some worried. In a Baltimore Sun op-ed from last year, Michelle Minton, a fellow at the Libertarian Competitive Enterprise Institute, wrote that Jernigan's work "has been funded by nearly $8 million in grants from the National Institute on Alcohol Abuse and Alcoholism, part of the National Institutes of Health, since 2009." The National Institute on Alcohol Abuse and Alcoholism is also the source of the 16-year-old statistic cited by Poole that 12-to-20-year-olds are responsible for 11% of the nation's alcohol consumption.
For now, the task force is working toward a proposed timeline of issuing a report at the start of December. Poole tells GBH that three remaining meetings will include a collection of two or three panels each, along with presentations, to collect testimony to represent various groups and points of views. Regulators, alcohol industry professionals, health experts, and more are all on an invite list, Poole says.
"We're looking for as much information as possible from valid points of view and then [we'll] come up with our findings," he adds.
As with other attempts at updating legislation, an implication of what this new task force is focusing on—manufacturers—ignores what could reverberate from impacting only those who make alcoholic products. If distribution and retail aspects were to be ignored, a whole host of secondary actions could become a factor. If Maryland brewers are reigned in, for example, what would become of out-of-state brands who might have increased power with distributors or retail locations?
Franchot says that there's a roughly 50-50 split between beer made and sold in Maryland versus out-of-state products. With changes to laws, the state government should embrace the opportunity to skew that number heavier toward its own constituents.
"Local beer helps the economy and also has the added value of being a far superior product," he said.
It's not lost on the greater collection of Maryland brewers, either.
What is left to specifically address is the man who may or may not be the catalyst behind the formation of the Task Force to Study State Alcohol Regulation, Enforcement, Safety and Public Health: Peter Franchot.
Poole and others have said directly that there is an overarching question of whether Franchot should be allowed to have oversight on alcohol laws, but nobody has offered up an idea of what it would mean if those powers were transferred elsewhere, to law enforcement or legislators. Regardless of what the recommendation might be, there are still questions of budgeting, training, or even additional staffing that might be needed to shift responsibilities around.
In a statement to Herald-Mail Media, Franchot said that his staff already do an "exceptional job" to enforce tax collection, protect underage drinkers, and help | 3,901 |
Review - Paris je t'aime
How many directors does it take to make a feature film? In the case of Paris, je t'aime, the answer is 21. A diverse army of auteurs has been assembled from all corners of the globe for this intriguing production, and they have each been handed roughly five minutes of celluloid in order to tell a short story about love in Paris. The idea behind Paris je t'aime is for each of the city's arrondissements to be represented by one of the picture's tales; but with two films being dropped before the final edit we are left with 18 shorts which are tightly crammed into just 120 minutes of film. The result is an odd, uneven but ultimately beguiling compendium which is unashamedly romantic and, with such a diverse ranges of styles on offer, guarantees something to please every viewer.
Generally, one approaches a film like this with a fair amount of trepidation. Few of these things are ever really successful and even the better efforts are often hamstrung by at least one dreadful segment (Think of Francis Ford Coppola's ghastly contribution to the otherwise fine New York Stories). Paris je t'aime cleverly manages to avoid most of the pitfalls one might anticipate by keeping everything short and snappy; there are some weak efforts on show here of course, but there aren't any out-and-out stinkers and, with everything zipping by in just a few minutes, none of the entries can be accused of outstaying their welcome.
The film doesn't start particularly well, though, or maybe it just took me a while to adjust to its peculiar nature. Either way, the first three vignettes are three of the film's poorest. French filmmaker Bruno Podalydès didn't do much to grab my interest with the opener, setting up a banal situation and failing to expand on it in any interesting way; and while the second effort, directed by Gurinder Chadha, is a little more interesting, it makes its political points in a rather obvious and dull manner. As I watched Gus van Sant's insipid short pass vapidly in front of my eyes I started to feel a creeping sense of dread, with 15 films yet to come and no sign of anything above the ordinary on the horizon.
Thank heavens for the Coen brothers, who enliven the whole picture with their contribution. Steve Buscemi gives a wonderful dialogue-free performance as an American tourist who gets involved in a terrible mix-up on the Metro, and the film escalates beautifully with surreal touches and great visual gags. This film marks the point at which this whole odd experiment starts to find some sort of direction, and as Paris je t'aime progressed I gradually found myself surrendering to its charms.
The sheer variety on display here is what really makes the film sparkle. The best films in the collection divide sharply into two types: those which succeed because they bear their director's<|fim_middle|> pace in one of the most low-key shorts, which is also one of the most delightful. Quartier Latin, co-directed by Gerard Depardieu, features Ben Gazzara and Gena Rowlands as a couple meeting in Paris to sign their divorce papers. This segment was written by Rowlands and it contains some terrifically tart dialogue as these two old pros go head to head, giving Paris je t'aime a welcome touch of Cassavetes spirit.
What else is there? Well, Isabel Coixet offers a sweetly-played story of love rekindled under unlikely circumstances, and Oliver Schmitz's tale is well structured and effective; but there's also the disappointment of seeing Wes Craven making little of his graveyard-set vignette, and the sheer dismay at seeing Juliette Binoche being wasted by Nobuhiro Suwa in a mawkish piece of whimsy. These weak segments don't really detract from the overall package, though; in fact, they oddly add a little something to the film's cumulative charm. By the time Alexander Payne's elegiac, beautifully observed piece had brought the picture to a perfectly-judged close, I felt the whole had grown into something so much more than the sum of its parts. Paris je t'aime shouldn't work at all - it is undeniably inconsistent and overstuffed - but it works better than one could ever imagine, and there's an indefinable sense of magic about it which can suck even the most cynical viewer into its world of wild fantasy and heady romance. For the sake of brevity, let's just say it has a certain je ne sais quoi.
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Review - Ten Canoes and Jindabyne | unique fingerprints, and those which triumph through superb acting. In the first category we find Sylvain Chomet's Tour Eiffel, which sees the animator behind Belleville Rendez-Vous making his live-action debut but still working with a cartoonish fervour, and his tale of two mime artists falling in love is a wacky delight. Tom Tykwer's Faubourg Saint-Denis recaptures the kinetic thrill the director displayed in his Run Lola Run as it details relationship between a blind Frenchman and an American actress (Natalie Portman), and Vincenzo Natali's Quartier de la Madeleine is a beautifully-filmed slice of gothic romance. Some directors come unstuck with their attempts at idiosyncrasy though; Christopher Doyle's film has plenty of noise and incident but no cohesion, while Alfonso Cuarón's single-take entry is more notable for its technical skill than the rather dull motions Nick Nolte and Ludivigne Sagnier are asked to go through.
Many of the films are more performance-driven, and there are some wonderful pieces of acting on show here which provide the engine for the stories containing them. See the way Catalina Sandino Moreno's touching performance elevates Walter Salles' simplistic tale, for example, or the way the unlikely pairing of Bob Hoskins and Fanny Ardant manage to make sparks fly amidst Richard LaGravanese's disappointingly shapeless concoction, or how Maggie Gyllenhaal's sharp display lends Oliver Assayas' film some welcome edge. There is also the opportunity to see some real old-style movie star charisma playing out at a leisurely | 338 |
Attend North Dakota Energy Day at the Capitol March 7 from 10 am to 1 pm.
Are you curious about what lies ahead for the Bakken? How will world oil markets impact drilling and production in North Dakota?
Energy Day brings the numbers to the State Capitol on March 7th from 10 am to 1 pm in the Brynhild Haugland Room.
Four dynamic speakers will allow attendees to get a real glimpse of exactly how energy production in the western half of the state affects not only North Dakota economy, but everyone who lives, works and plays there.
The future of worldwide oil markets from Helen Currie, Senior Economist at ConocoPhillips.
Currie and her colleagues at ConocoPhillips were instrumental in developing the economic projections in the pursuit of lifting the oil export ban. At Energy<|fim_middle|>, Kathy Neset will review what makes the Bakken's geology unique and how producers are continually bettering their techniques to pull more oil out of very hard rock 10,000 feet below the surface.
Learn how, in the middle of the downturn, Kevin Black, former NDSU student body president, created a company with his partners that was innovative and cost-competitive, and has quickly added several employees.
When: March 7th from 10am to 1pm in the Brynhild Haugland Room at the Capitol in Bismarck.
Energy Day at the Capitol is sponsored by the Bakken Backers.
Previous: Will OPEC continue to cut production? | Day, Currie will address how shale fits into the world after the downturn and recovery in oil prices.
The release of NDSU's latest Bakken economic impact survey on jobs & the economy.
Led by Dean Bangsund, research scientist at North Dakota State University, the economic survey promises to show the tremendous impact the oil and gas industry still has within North Dakota.
Technical Advancements in the Bakken with Kathy Neset, geologist and business leader.
Renowned for her expertise on the Bakken | 102 |
Q: A functional equation in a TST exam Find all functions $f:\Bbb {R} \rightarrow \Bbb {R} $ such that:
$$f(f(xy-x))+f(x+y)=yf(x)+f(y)$$
Source: 2018 Hong Kong TST 2 problem 3
I recently proved that $f(x+1)=f(x)+f(1).$
A: To recap your result: setting $x=y=0$ shows us that
\begin{align*}
f(f(0))+f(0)&=0\cdot f(0)+f(0) \\
f(f(0))+f(0)&=f(0) \\
f(f(0))&=0.
\end{align*}
Now from the original equation we set $y=1$ to obtain
\begin{align*}
f(f(0))+f(x+1)&=f(x)+f(1) \\
f(x+1)&=f(x)+f(1).
\end{align*}
Let us set $x=0$ in this equation to obtain
\begin{align*}
f(1)&=f(0)+f(1) \\
0&=f(0).
\end{align*}
So the function must go through the origin.
$f(x+1)=<|fim_middle|> is odd we have $\boxed{f(y)= ay}$ for all $y$ and some $a$ which we can get if we plug this function in starting equation.
| f(x)+f(1)$ is a straight-forward recurrence relation. If we assume $f(x)=b\cdot a^x$ and plug in, we obtain
\begin{align*}
b\cdot a^{x+1}&=b\cdot a^{x}+b\cdot a \\
a^{x+1}&=a^x+a \\
a^{x+1}-a^x-a&=0.
\end{align*}
This must hold for $x=1,$ which forces $a^2-a-a=0,$ or $a^2-2a=0,$ the solutions of which are $a=0,$ not very exciting, or $a=2,$ which is much more interesting. Indeed, we can handle the $a=0$ case by simply letting $b=0$. So we will say that the solutions are $$f(x)=b\cdot 2^x.$$
We can say something more, though: we proved that the function must go through the origin. In looking at this formula, it is evident that the trivial solution is the only solution of this type, since $2^x\not=0.$ Hence, one answer is that
$$\boxed{f(x)=0\quad\forall\,x\in\mathbb{R}.} $$
Another special answer (thanks to mfl in the comments!) we can obtain by inspection: $\boxed{f(x)=x},$ the identity function. To see this, we compute:
\begin{align*}
f(f(xy-x))+f(x+y)&=yf(x)+f(y) \\
f(xy-x)+x+y&=yx+y \\
xy-x+x+y&=yx+y \\
xy+y&=xy+y,
\end{align*}
which is true.
A: If we put $x=0$ then we get $$f(f(0)) = yf(0)\quad \forall y \implies f(0)=0$$
If we put $y= 0$ we get $$ f(f(-x)) =-f(x)\implies \boxed{f(f(x))= -f(-x)}$$
If we put $y=1$ and mark $a=f(1)$ we get $$ f(x+1) = f(x)+a \implies \boxed{f(x+2)= f(x)+2a}$$
If we put $y=2$ and mark $b=f(2)$ we get $$f(f(x)) + f(x+2) =2f(x)+b$$
Plugging in last formula both boxed equations we get:
$$ -f(-x)+f(x)+2a = 2f(x)+b \quad \overset{x=0}{\implies} \quad 2a=b \quad \implies \quad f(-x)=-f(x)$$
So from the first boxed equation we have now $$f(f(x)) = f(x)$$ and the starting equation is now: $$f(xy-x)+f(x+y)= yf(x)+f(y)$$
Plug in to this equation $x=-1$:
$$ f(-y+1)+f(-1+y) = yf(-1)+f(y)$$
and if we take into consideration that $f$ | 692 |
Ogier Global, Ogier's corporate administration business, has welcomed experienced<|fim_middle|> experience and commercialism, and his fund administration and accountancy background is a strong complement to our existing Director Services team of Ben Gillooly, who has 13 years' experience as a Cayman Attorney in senior in-house and private practice roles, Mark Drummond, formerly of Cayman's Financial Crime Unit and Financial Reporting Authority. The team also includes Fiona Barrie and Sabina Jerrybandan who have extensive experience in the trustee role for Cayman unit trusts, working with investment managers in Asia and North America.
"We look forward to working alongside Jason." | director Jason Fitzgerald to its growing team in the Cayman Islands.
Jason will lead the Director Services service line, providing services to Cayman investment funds alongside former financial services investigator Mark Drummond and experienced Cayman Attorney Ben Gillooly.
The Ogier Global team in the Cayman Islands continues to grow, with a five-strong team of directors which includes Sabina Jerrybandan and Fiona Barrie and a team of corporate administrators headed by Brad Conolly as manager and Richard Christian as senior administrator, complementing the specialist investment funds legal team led by partners James Bergstrom, Jo Huckle, Nick Rogers, Justin Savage and Giorgio Subiotto.
Jason has extensive experience in fund administration oversight and governance, having worked for the past 15 years in the hedge funds industry in Bermuda, Ireland and the Cayman Islands, and having begun his career as an auditor.
Jamie Bore, Chief Operating Officer at Ogier, said: "We are very pleased to welcome Jason to the growing Ogier Global team. Ogier Global continues to go from strength to strength providing integrated corporate and legal services to our international clients to incorporate and administer a wide variety of vehicles.
"Jason has an excellent reputation in the market for his | 245 |
<|fim_middle|>. | Viva Italia at Cafe Landwer!
The restaurant chain has launched a new Italian and dessert menu in more than 50 of its branches throughout the country, both kosher and non-kosher.
In the last few weeks, the popular Cafe Landwer chain has launched a new Italian and dessert menu in more than 50 of its branches throughout the country, both kosher and non-kosher.
After sitting down at one of the outside tables at the popular Landwer cafe located on Tel Aviv's bustling Ibn Gvirol Street, we carefully perused the new Italian menu which includes 24 new dishes, including fresh gnocchi and ravioli in a variety of fillings, fresh pastas made from 100% durum wheat and brick-oven pizzas baked on-premises.
My dining partner and I began our culinary journey with the "crazy" pizza (NIS 54) which is made up of hot green peppers, coriander, tomato sauce, mozzarella and hot sauce. Based on the description, this pizza could've ended up really good, or really bad, and I'm glad it was the former! We were all surprised by how great this pizza was, and how the combination of ingredients worked really well together.
Next up was bolognese pasta (NIS 61) with root vegetables, red wine, herbs and tomatoes. The pasta was perfect, al dente and served with a sauce that was bursting with luscious tomato flavor. I often find that a lot of restaurants skimp on the meat however this dish included a generous portion of tender ground beef.
This was followed by the sweet potato and chestnut gnocchi (NIS 59). The gnocchi were soft little pillows that just melted in my mouth, with big, flavorful chunks of sweet potato and chestnuts with a wonderful consistency.
After a bit of a breather, we perused the new dessert menu which includes such decadent items as Belgium waffle, apple pie and creamy baked cheese cake. We decided to satisfy our sweet tooth by ordering chocolate madness (NIS 45) which consists of rich warm chocolate cake served with chocolate brownie ice cream topped with crunchy bits of Oreo cookies and chocolate sauce. This is a chocolate lover's delight! Overall, it seems that Cafe Landwer is constantly seeking new ways to satisfy their customers with an ever evolving food menu that continues to surprise | 496 |
https://www.vocera.com/uk/press-release/vocera-improves-clinical-workflows-north-carolina-hospital Skip to main content
Vocera Improves Clinical Workflows at a North Carolina Hospital
Technology helps enhance surveillance monitoring and patient<|fim_middle|> owners.
Shanna Hearon | experience
SAN JOSE, Calif.--(BUSINESS WIRE)--Vocera Communications, Inc. (NYSE:VCRA), a recognized leader in clinical communication and workflow solutions, today announced that Wake Forest Baptist Health deployed Vocera technology at a second hospital, Wake Forest Baptist Health Davie Medical Center, to improve clinical workflows, enhance patient surveillance, and elevate patient and staff experience.
In response to The Joint Commission Sentinel Event Alert on the safe use of opioids in hospitals, Wake Forest Baptist Medical Center initiated surveillance monitoring as the standard for most patients.
Integration between the hospital's patient monitors and the Vocera system was critical to the surveillance program. This interoperability enabled direct and contextual notifications to be sent to the patient's nurse when vital signs cross alarm thresholds for specified duration, which triggers timely patient assessment and treatment if indicated. Alarm thresholds and durations are set to help reduce alarm fatigue. Alarm notifications sent directly to a care team member, rather than incessantly sounding in a patient's room, help create a quieter, more healing environment.
Interoperability is a key component of the communication strategy at Wake Forest Baptist Health. Davie Medical Center is integrating the Vocera solution with the hospital's nurse call systems and patient monitors. Using staff assignments and intelligent workflow design, the Vocera software prioritizes alerts from these systems and sends contextual notifications to clinicians via their preferred mobile devices. The Vocera software can integrate with more than 140 clinical and operational systems, helping improve patient care, safety and experience.
"It's exciting to see how Wake Forest is expanding Vocera technology to transform care and improve both patient and staff experiences," said Brent Lang, president and CEO of Vocera. "It is a great example of how intelligent integrations can help build real-time health systems."
The mission of Vocera Communications, Inc. is to simplify and improve the lives of healthcare professionals and patients, while enabling hospitals to enhance quality of care and operational efficiency. In 2000, when the company was founded, we began to forever change the way care teams communicate. Today, Vocera continues to offer the leading platform for clinical communication and workflow. More than 1,700 facilities worldwide, including nearly 1,500 hospitals and healthcare facilities, have selected our solutions for team members to text securely using smartphones or make calls with our hands-free, wearable Vocera Badge. Interoperability between Vocera and more than 140 clinical and operational systems helps reduce alarm fatigue, speed up staff response times, and improve patient care, safety and experience. In addition to healthcare, Vocera is at home in luxury hotels, aged care facilities, nuclear facilities, libraries, retail stores and more. Vocera makes a difference in any industry where workers are on the move and need to connect instantly with team members and access resources or information quickly. In 2017, Vocera made the list of Forbes 100 Most Trustworthy Companies in America. Learn more at www.vocera.com, and follow @VoceraComm on Twitter.
Vocera ® and the Vocera logo are trademarks of Vocera Communications, Inc. registered in the United States and other jurisdictions. All other trademarks appearing in this release are the property of their respective | 658 |
This past weekend, our family went camping together for the first time! Husband and I used to camp several times a summer before the kids were born, but let me tell you…it's a different story with littles! My packing list was 3 pages of 2 columns typed! My husband thought that was nuts, but I don't feel like we over-packed. Here are some of the things we did/learned; hopefully they can be useful to others planning to do this with small ones. Our kids are 2 1/2 and 4 1/2, if that is helpful to know.
Go somewhere near home. If there are storms or noisy fellow campers (see next tip), you won't feel like you have to stay and tough it out. We were within 20 minutes of our home and knew we could skidaddle in a moment's notice if needed. As the kids get older we'll probably venture further out, but staying close while they are young gives us peace of mind.
Check the location of your campsite in relation to others before booking. We booked a walk-in site that was fairly private, but what we didn't know was that it was also very near a group campsite. There were a bunch of very loud, drunk 20-somethings within a couple hundred feet of us that kept the kids awake until after midnight the first night. None of us were happy about that. Next time I'll make sure to look at the full map, not just the one of our site area.
Bring lots of snacks. There were times when dinner was cooking (and it's hard to know how long it will take sometimes to get the fire just right), and the kids were hungry. We were able to pull out a granola bar or fruit or trail mix and water bottles, and they made it to mealtime without getting crabby. Eating trail mix while we unpacked the car and set up.
Stock up on glow-in-the-dark stuff. I brought glow sticks/glow bracelets/flashing toys from the dollar store and their toy bin. They enjoyed playing with them a ton, plus it helped us keep an eye on where they were.
Go to a campsite that has a park. It wasn't right near where we were camping, but within a half mile walk. We took the kids there one morning to play.
If you have room, bring an all-terrain stroller (we didn't have room). Husband was fine with carrying the kids on his shoulders in turn, and we had paved trails which worked great for our umbrella stroller, but if we'd planned on doing any long walks, Markus wouldn't have made it with his short little legs!
Do a lot of your cooking in advance. We had these excellent Campurritos, pre-marinated fajitas that just had to be heated in a grill basket, hobo dinners, and pancakes, all which were made in advance, stuck in the cooler, and just had to be pulled out and cooked at the site. Most of them were in heavy duty foil that we just stuck in the coals (wood), and the pancake batter I kept in two separate bags–wet and dry, then mixed the two and shook it up, cut off a corner of the batter bag and squeezed it into the pan. Easy peasy! And hobo dinners are basically a hunk of hamburger, some spices, onions, potatoes, and veggies (I used carrots and green beans) wrapped in foil and tossed in the coals to cook, too. Tongs were helpful to have along to rotate the foil packets. Since I didn't have to spend a lot of time doing meal prep or clean-up, I was able to engage with the kids and even have some time reading in the tent during nap time!
Plan activities for the kids. I had about 10 different activities at the ready: play dough, coloring, the glow sticks<|fim_middle|> leaf/nature rubbings, singing around the fire, ghost stories, board games. We only ended up using about half, but it was nice to know we had things to fall back on.
Make your own hand-washing station. I read this in the comments on someone's blog, and it proved to be a very valuable tip! We put this jug at the end of our picnic table along with a bar of soap and a towel and we didn't have to use hand sanitizer (which neither husband nor I like) all weekend.
So, what are your favorite camping-with-children tips? We enjoyed ourselves and wouldn't mind going again sometime, and I love learning from others!
Sidenote: For anyone wondering what happened to Anja's nose, she tripped over the fan in her room last week during a power outage and split open the bridge of her nose. It was terrifying to be in the dark, not knowing what had happened and trying to stop the blood (we're still trying to get it out of the carpet). Ended up in the ER and got 12 stitches, including some sub-dermal. She was very brave and continues to handle it well. | , scavenger hunt, bubbles, hiking, playground, paper boats, | 14 |
Article Overview
The production of the world feed at the Olympic Stadium
Close to the athletes: Wireless cameras
Victory ceremonies and more: Spidercam
Faster than Usain Bolt: Rail camera
Shot put, hammer, javelin or discus throw: SportsCam
Movements in detail: HyperMotion
The production of the walking disciplines and the marathons at the Brandenburg Gate
The production of the unilateral signals at the IBC
BERTA has survived the nine day endurance test with excellence
IAAF WC09 Impressions
IAAF Review 2009: World Athletics from Berlin
Reinhard Penzel
Olympic Stadium Berlin
For the broadcasting of the 12th World Athletic Championships from 15th - 23rd August in Berlin, the German public broadcasters ARD and ZDF established the host broadcast service BERTA (Berlin Radio Television Athletics) to produce the official world feed of the championships in 1080i and to deliver it to broadcast right holders in more than 165 countries. For the installation and the operation of the technical infrastructure BERTA hired the Berlin based production company TopVision for all the events in the Olympic Stadium, while SWR together with Betamobile produced the signals of the walking and marathon disciplines at the Brandenburg Gate.
Almost 500 live production specialists from ARD, ZDF, TopVision, Betamobil, Media Broadcast, TV Skyline, MBS dutchView, RTS, PMT, Aggreko, DeltaTre, Seiko and Epson teamed up during the nine production days for the host broadcaster BERTA under the leadership of Dieter Gruschwitz from ZDF. TopVision alone was present with a team of 143 experts consisting of camera men, EVS operators, wireless specialists, vision technicians and Steadicam operators. The task of the team was the creation of the international TV signal (world feed) of all 47 decisions in 24 disciplines, the transmission of the signals to the EBU and all rights holding<|fim_middle|> and responsible for the generation of feed 6. The walking disciplines took place on a two kilometer circuit on the road "Unter den Linden" and the athletes had to walk it 10 or 25 times. The disciplines were covered with 17 cameras. The race course for the marathons was a 10 kilometer track right through the center of Berlin. The athletes had to circle it four times and on the last round an additional 2.95 kilometers were added to make the 42.95 kilometers. In addition to the FÜ2HD from SWR at the Brandenburg Gate the HD5 from Betamobil was placed at the "Museums Insel" as a sub-production. A total of 25 fixed cameras were placed at the track. In addition three motocams together with a Wescam assembled at the lead car and another Wescam mounted on a helicopter were hired in from the Dutch production house MBS dutchView. The helicopter delivered impressive pictures from the centre of Berlin and at the served in parallel as the relay station of the signals from the three motocams and the Wescam from the lead car. From the helicopter the signals were transmitted to antennas mounted on top of the roof of the RBB (the public broadcast station in Berlin), from where they were send via a dark fiber line with a capacity of 7 x ASI 18,096 Mbit/s (commissioned by Versatel) to the FÜ2HD at the Brandenburg Gate. Here the signals were mixed together with the signals from the fixed cameras to create the world feed. Via a transparent transmission line, backed-up by a satellite link (both provided by Media Broadcast), the signal was routed to the MCR at the Olympic Stadium, where it was available to all RHBs.
On an area of 6,350 square meters a temporary container city for more than 50 international television broadcasters was set up. Aggreko had installed mobile power supplies of more than two megawatts capacity to provide the HD OBVans, the tender trucks and the HD Uplinks with a redundant power source. Included in the services of the IBC was the operation of the mixed zone in the stadium with 28 live interview positions for the RHBs, far more than 100 commentator positions and the set up of nine moderator platforms ( for ARD, BBC, France Television, KBS, NBC, NRK, RAI, TBS, and ZDF). The central meeting point was the BERTA booking office, where all the various service requests of the RHBs were coordinated, including the allocation of slots for unilateral live cameras in the mixed zone or the playout of various tape formats. In contrast to BBC HD, Eurosport HD, France Television HD, KBS HD, NBC HD, NRK HD, RAI HD, YLE HD and many others, ARD and ZDF transferred the 1080i production signal to a 720p signal before it was transmitted via satellite or the via cable networks to the growing number of HDTV households in Germany.
All six feeds from the seven production units have delivered excellent images of the 47 decisions of the 12th IAAF World Athletic Championships and the story of each competition was told by impressive pictures. Not only the world records of Usain Bolt will be remembered, but also the fact that this was the first 1080i live production of the German public broadcasters in close cooperation with privately owned production houses. The experience gathered during the production of the 1080i world feed certainly will have an impact on the production of future international events in Germany. More than 90 percent of the international broadcasters demand to get the delivery of a 1080i signal – this is clearly underlined if you take a look to the production of the Olympic Games, the FIFA World Cup, the UEFA Champions League, the Tour de France, Wimbledon or Roland Garros. This prompts the question why ARD and ZDF transform all these 1080i signals to 720p before transmission? If the world feed is produced in 1080i and you convert it to 720p for transmission you combine the disadvantages of both systems: In production you have to live with a slightly less motion resolution and in transmission you throw away some of the picture resolution.
TopVision HD Ü4
Sachtler Video 90 FB at Ground Level
New ZDF HDTV OB truck with Lawo technology
TopVision HiMotion | broadcasters (RHB) at the International Broadcast Center (IBC) and the creation of a daily highlights program of 52 minutes length, which was available "downlink ready" and on tape. Due to the fact that in the stadium partly up to four competitions were fought out at the same time, BERTA was able to produce four feeds in parallel: one feed for the track heats and the victory ceremonies (production 2), two feeds for the throw and short put events (production 3), one feed for the horizontal jumps (production 4) and one feed for the vertical jumps (production 5) – therefore more than 70 cameras were operated in the stadium. A further feed (production 6) was produced for the walking disciplines (17 cameras) and the marathon competitions (25 cameras) at the second broadcast compound at the Brandenburg Gate. Here the HD OBVans from SWR and Betamobile did the job together with the MotoCams and the helicopter cameras from MBS dutchView. Out of these six signals the integrated feed of the 12th IAAF world Championships in Athletics was compiled in the TopVision HD OBVan Ü5 (production 1). The target was to deliver all events live or with the shortest possible delay to the RHBs via the master control room (MCR) at the IBC. Via the MCR the RHBs also had access to their unilateral camera signals from the mixed zone or from their moderator platforms in the stadium.
In addition to the two HD OBVans Ü4 and Ü5 and its supporting tender trucks from TopVision with a total of six production areas (all equipped with MVS-8000 Vision mixers from Sony), the following facilities were located at the host broadcast compound: the statistical graphics (Epson/DeltaTre), the virtual graphics (ST Sportsservice) and the results networking system (Seiko). The vision control of the 72 cameras was distributed between the Ü4 (15 cameras), the Ü5 (24 cameras) and a container (33 cameras). Also located in containers was the central equipment room (CER) with 23 networked LSM XT2 hard disk recorders from EVS and the receiver equipment from BMS (Broadcast Microwave Systems Europe) for the ten wireless camera channels. The camera systems in the stadium were a mixtures of Sony's HDC-1000's, HDC-1500's and HDC-1550's plus six HDC-3300 SuperSloMos. Various special cameras systems like a Spidercam from PMT, a rail camera from RTS, four SportsCam from TV Skyline and the brand new FCB-H10 HD mini cameras at the high jump and pole vault bars covered every aspect of the different sports. And where these cameras couldn't get close enough to the athletes eight HDC-1500's on Steadicam with wireless adaptors from BMS did the job.
The wireless cameras always were very close to the athletes and delivered stunning pictures of victory and defeat first hand to the HD screens around the world. In the stadium BMS had set up ten wireless channels of the latest generation with a frequency range of 3.0 to 3.5 GHz by only using four receiving antennas. Four triax cables brought the signals to the CER where they were routed via a distribution system to the ten BMS diversity receivers. The vision control of the wireless cameras in the stadium was realized via BMS telemetry transmitters.
Above the crowded stands in the Olympic Stadium the remotely controlled Spidercam from PMT was flying in three dimensions, delivering dynamic pictures of the action on the track or from the high jump. With four coordinated working sledge yarders the Spidercam operators were able to fly the two-axis gyro-stabilized remote head with the camera to the various venues or to accompany the athletes to the victory ceremony, delivering fascinating angles of view for millions of viewers watching the competitions.
In parallel to the 100m straight a RTS trackrunner with stabilized Nettmann StabC compact remote head was installed and accompanied the athletes from start to finish. And with a speed of 13.5 meters per second even Usain Bolt was not able to catch up with the trackrunner on his world records over 100 meters and 200 meters. But also for all the other track competitions the trackrunner with its HDC-1500 attached to the remote head gave the television viewers the feeling to be the ninth athlete on the running track.
Everything that has been pushed or thrown was flying towards the SportsCam from TV Skyline. These cameras delivered new perspectives of the work of the athletes in the concrete-surfaced circle. The proximity in the very moment where the discus or the hammer was leaving the hand of the athlete, was covered by these remotely operated cameras.
In addition to the six HDC-3300 SuperSloMo cameras TopVision provided an Arri Media HiMotion camera system to cover the motions of the athletes with up to 600 pictures per second. This gave the director of the world feed the opportunity to replay e.g. the pole vault jumps of the athletes with a stretch factor of 12 times, showing very clearly how good the individual athlete had performed in his event. The recordings and the replays of the HiMotion pictures were performed via the EVS LSM XT2 hard disk recorders and the smooth motion of these pictures added another highlight to the world feed of the 12th IAAF World Athletics Championships.
For the first time in history the start and the finish of the walking disciplines and of the marathons were not in the stadium. Berlin had convinced the IAAF with the proposal to relocate these competitions into the center of the city. Therefore BERTA needed to set up a second host broadcast compound at the Brandenburg Gate. Here the FÜ2HD from SWR was at the heart of the production | 1,228 |
Q: Using PCA on Part of Dataframe I want to use a clustering algorithm to a dataframe that contains a lot of features (32 columns).
A part of the features are encoded using one hot encoder.
I want to use PCA ( Principal Component analysis ) to reduce the dimension and make the machine learning process easier.
Is it possible to use the PCA<|fim_middle|> unmerged features add anything to the PCA-merged ones. You might find that they basically duplicate what is there already.
Since clustering is an exploratory method, you can basically do whatever you want. It is of course advisable to have a reason for doing so, as it otherwise ends up as simply trial-and-error, and if you find a result, you won't be able to describe why you got there. It is possible (or even likely for some data sets) that there are multiple ways to cluster them, so you should make decisions based on what you know about the data already, so they can be justified in those terms.
Running random trial-and-error clustering until you find a structure makes it a bit difficult to come up with a good explanation why that structure is valid.
| just for some columns of the data frame and keep the other columns as they are then use machine learning model.
Or it is obligatory to use PCA for all the dataframe before clustering.
A: I guess there should be no issue with doing what you describe.
What this does, effectively, is merge some of the objects' features into fewer ones, but then using other, non-merged ones in addition to the merged ones. I don't know what effect that would have on the outcome; it might be good to run a correlation to see whether the | 110 |
Burger<|fim_middle|> chicken sandwich wars were a thing. As The Daily Mail detailed, it was even suggested that Burger King purposefully used an actor with smaller hands in its marketing to make the burger seem bigger. The Advertising Standards Authority's summary read: "We purchased three Tendercrisp chicken burgers and noted the thickness of the burgers, the quantity of additional fillings – such as salad. The subsequent overall height of the product was considerably less than appeared in the ad." The group ultimately called for the ad to be banned.
So, it appears there is indeed a basis for the idea that Burger King has increased the advertised size of its items without changing their actual sizes. Now, we're left to wonder if the chain will face increased repercussions this time. | King Is Being Sued Over Its Sandwiches. Here's Why
Sombat Muycheen/Shutterstock
By Felix Behr/April 1, 2022 1:01 pm EST
When the Whopper Melt launched earlier this month, it initially received a royal welcome from Burger King's fanbase. The Takeout heralded the menu item as the replacement for the chain's iconic Whopper burger. That was three weeks ago.
Now, as The Seattle Times reports, consumers have filed a class action lawsuit against Burger King that states the advertising materials put out by the company overstate the size of its items — including the Whopper Melt. The suit argues that people have "suffered financial damages" because it was the size of the portrayed food that convinced them Burger King was a good deal. According to the suit, it wasn't always this way, but BK ads in the past few years depict burgers that have "increased in size by approximately 35%," while "the amount of beef" shown in said burger ads "increased by more than 100%."
While it will be a while until the lawsuit concludes, it does seem to genuinely reflect the feelings of some Burger King customers. "Super small, deceptive advertising, untoasted bun, unmelted cheese, costs more than 2 Whoppers," one Twitter user exclaimed about the the Whopper Melt. Another had a similar critique: "I ordered thinking because it is called Whopper it would be the size too. I was so disappointed."
Burger King has been accused of this before
Savvapanf Photo/Shutterstock
It would be easy to dismiss this complaint as the grumblings of greedy, burger-craving customers. However, Burger King has previously received a slap on the wrist for doing the very thing of which the lawsuit accuses them.
In 2010, a British advertising watchdog discovered that Burger King lied about the Tendercrisp Chicken burger it was peddling almost a decade before the | 416 |
Oakes 1, Academic Literacy and Ethos, is also<|fim_middle|> gender identities. How have our own ways of identifying—of naming or defining ourselves—shaped our individual experiences? Where do we position our own stories within our shared family histories? How do our own autobiographies and essays, as written accounts of our process of identification, bring our search for ourselves and our relationship with writing into the same conversation? To do this, students will read in and across four units: Institutionalized Oppression, Social Identity Formations, Felt in the Body, and Resistance and Social Action. | known as Core. Core introduces students to critical and analytical reading at the university level. It is the required first part of a program of study (the Academic Literacy Curriculum). Most students will go on to take one or more additional classes through the Writing Program. Oakes 1 offers all students a foundation for intellectual exploration and personal development as members of an academic community. It teaches reading and thinking processes essential to success at the university, and "habits of mind" that demystify academic work and promote independent, self-reflective, and collaborative participation in campus culture. It focuses on Analysis, Critical thinking, Metacognition, Engagement with others across difference, and Self-efficacy--"ACMES" for short.
Each college teaches an ACMES curriculum while also assigning readings keyed to its specific intellectual tradition. The Oakes Core Course, Communicating Diversity for a Just Society, helps first-quarter first year students build deeper, critical connections by engaging with some of the most challenging and relevant issues that face us in the world. We do this by examining the intersections between reading, personal identity, and social justice. In our readings, discussions, and assignments, we seek to answer questions about how materials we read connect with our cultural, religious, sexual, ethnic, class, racial, and | 260 |
The first annual Blues, Brews & BBQ<|fim_middle|>.
Take Rt. 50 East / Ocean Gateway. Exit onto US-13 BUS /N Salisbury Blvd toward Dover. Go 4.4 miles and turn right onto Rt.54/Line Road. Go 0.6 miles and Heron Ponds is on your right. | kicks off at noon on Saturday, June 29th 2013. The day-long festival will have music from local blues performers, craft beer from local breweries, and the best BBQ In town.
The Amphitheater at Heron Ponds is holding its first annual Blues, Brews & BBQ on Saturday, June 29th 2013. The venue is located in Delmar, Maryland. The day-long festival kicks off at noon with music from local blues performers, craft beer from local breweries, and some the most popular BBQ In town.
Featured local blues acts will include the Deanna Bogart Band, Lower Case Blues, Chris English, Heather Hartley, Bull Buckers, and Dr. Harmonica & Rocket 88.
Local breweries will feature their best beers including Evo, Dogfish Head, Tall Tales, Burley Oak, and 16 Mile. We will also feature award winning food from local favorites including Slo and Low BBQ, Olde South BBQ and Adam's Ribs.
Tickets for the festival are $10, and will be sold at the door. Children under ten years old will be admitted for free. Parking is free. There will be no coolers, outside food and drink, pets, or beach umbrellas allowed on premises. Bring your own lawn chairs.
For more information, call 410-896-9600, email at: info@heronpondslive.com or view the site's Ticket Page .
Head North on Rt. 13 towards Delmar. At Line Road/Rt.54 turn right. Go 0.6 miles and Heron Ponds is on your right.
Take Rt. 13 South until you come into the town of Delmar, DE/MD. Turn left on Rt. 54/Line Road. Go 0.6 miles and Heron Ponds is on your right.
Take Rt. 50 West to the Rt.13 bypass. Merge onto US-13/US-50 W via the ramp towards the Bay Bridge/Dover and go 2.8 miles. Exit onto US-13/N Salisbury Blvd toward Dover. Go 4.4 miles and turn right onto Rt.54/Line Road. Go 0.6 miles and Heron Ponds is on your right | 484 |
Home » Around The Web » Best Casino Games Review
Best Casino Games Review
There are many exciting and enjoyable casino games that can be accessed through online sites and even sportsbooks, with among the most popular being a game slot online where it's possible to win big but also explore other gaming options. Almost anything that can be found in a physical casino can also be accessed online in the comfort of someone's own home or wherever they can get an internet connection.
Playing slot machines is extremely attractive because there really aren't any rules to learn and they can be played alone, unlike table games that require interaction with other players. However, slots are just as popular with casinos as they are with players, as they're a huge source of income even if they pay out at rates of 96-98%.
Some<|fim_middle|> from taking advantage of.
The downside of following a basic strategy is that there are times when splitting and doubling down can require a rather large amount of money be wagered on a single hand, even when playing the table minimum. To take advantage of the benefits that basic strategy offers and the long-term benefits of playing it, bettors need to make an initial stake of at least 20 times the table minimum, or $200 on a $10 table.
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Reposted from @tropea_harborne After an abrupt end
Reposted from @ploughharborne 𝗦𝗨𝗡𝗗𝗔 | bettors seem to be very lucky at slots, giving many people the impression that playing them can produce easy money, but there just isn't any strategy to employ that increases the chances of winning, especially in the digital era of chip based and operated machines. With all of that generally known, it doesn't diminish the enjoyment of waiting for that big spin that lights up the machine and results in a big payout.
Video Poker has a similar type of appeal as slot machines, but it includes more strategy and decision making. There are a number of different options available, with wild cards and multiple hands available to wager on, but in essence, it's still a virtual slot machine under the guise of a card game, with the house or online casino able to manipulate the payout rate.
When playing video poker, the biggest payout comes from hitting a Royal Flush, with that winning hand the goal of every player. However, there are times when a player can get ahead by a nice margin without a Royal and it's important to cash out and either move to another physical machine or log into a different website, because it's impossible to win long term because the odds are stacked toward the house.
Another game that can be quite exciting, with absolutely no strategy necessary to win, is roulette. It is nothing but pure luck and the house, whether at an actual table or online at a site such as The VIP Casinos, has an advantage of almost 8% because a winning spin pays 35 to 1 on a wheel with 38 spots That doesn't keep people from flocking to the game, paying attention to the spinning wheel and the bouncing ball as it dives into the winning number.
Despite the big house edge, roulette is entertaining because it also allows bettors to make a variety of wagers, not just placing chips on an individual number. The only decision for the player to make is which wager to choose and how much should be placed on the table, whether real or virtual.
For players looking to limit the house advantage, blackjack or "21" offers the best option on a long-term basis. By following the game's basic strategy, which dictates when to split hands and double down under certain conditions, bettors can exercise judgment and options that the dealer is prohibited | 456 |
. Just make one simple phone call to 1 Stop Dumpster Rental and one of our associates would be happy to talk with you about how the dumpster rental process works. We've been renting dumpsters for quite a while now and are comfortable with all the rules and restrictions. When you work with us, your junk removal is that much easier.
There are several things that you should take into consideration when selecting the right rental company for dumpsters. Most folks will evaluate the cost of the dumpster first. This is an essential factor. You also need to make sure that you are working together with a company in Greenville, SC that will get rid of your rubbish for you. You certainly don't want to worry about how<|fim_middle|>, or asphalt is your best option. Refrain setting it on bare ground. It's possible for the dumpsters to damage any surface, particularly as it is filled, so you may need to place ply board in the area it will sit. There can be permits needed to order a unit so it's highly recommended to contact Greenville administrators before you begin. This is especially significant if you are using it on public property. Private or residential applications generally don't need a permit.
With a bit more information, you'll be prepared to reserve a roll off dumpster in Greenville.
Decide upon the optimum size for your job.
Decide how long you anticipate needing the unit on site.
Get in touch with 1 Stop Dumpster Rental to arrange for delivery to your South Carolina property.
Think about your job and the volume of waste you'll need to remove, along with the amount of time it's going to take to fill it all with debris. | to eliminate your own trash.
How do you find a reputable dumpster rental organization in Greenville, SC you can count on? Customer service is one of the most significant aspects of any dumpster rental organization. At 1 Stop Dumpster Rental, we take great pride in being the best in the market. There are a lot of reasons why customer support is important.
The most effective thing to do is stay away from the national suppliers. They only care about making a profit and won't give you great customer service. When you do things the right way and work with a local organization, your project will be smooth and easy.
. When your job depends on renting a dumpster on time, and at a price you can afford, you would make a mistake if you chose anyone else.
for more info. Being familiar with ordering a roll off dumpster in South Carolina is going to be important if you'd like your plans to go easily. Make time to find out more before you start. Anytime you may need a unit for debris removal, take some time to collect the necessary information first because every job has unique demands. As soon as you request your dumpster, you are going to want to decide on a location to place it. After the unit shows up, fill it with your debris and make arrangements for its removal.
1 Stop Dumpster Rental makes ordering a dumpster in Greenville, SC painless and convenient.
The best capacity for your task is obtainable.
Rental rate includes drop off and removal, not just the length of time you have the container.
Your container is brought to you quickly and picked up on time.
Everyone is courteous and knowledgeable.
When you want to rent a roll off in South Carolina, you shouldn't really have to go through unnecessary trouble to make it happen. Choosing a service provider that you can trust is also important. A trouble-free rental procedure using a reliable company will make your project go much smoother. You don't want to be worried with undependable dumpster services in the course of your project.
There are a few things to take into consideration before you decide to order a roll off dumpster in South Carolina.
Where on the site you will have the dumpster dropped off.
What types of permits are usually necessary to get the rental.
A good guess of the length of time you will want the dumpster.
The location of the roll off is very important. Space with gravel, concrete | 477 |
The Value of Stories
Storytelling 101
Changing the Food Landscape to Improve Nutrition in El Paso
Joy Leos, Health Project Coordinator
City of El Paso Department of Public Health, Texas
Mac n' cheese, hamburgers, corndogs—these are staple foods one could find on kiddie menus at restaurants in El Paso County, according to Joy Leos of the City of El Paso Department of Public Health. That lineup is changing, however, and nutrition awareness for consumers of all ages is increasing thanks to Eat Well! El Paso, the department's unconventional obesity prevention program focused on changing the county's "food landscape."
The City of El Paso Department of Public Health reaches out to local restaurant owners about adjusting their menus to make the meals more balanced and healthy. Participation in the program is completely voluntary, the services from the health department are free of charge, and the participating restaurants are featured on the Eat Well! El Paso website to highlight their healthful offerings and commitment to the community's well-being. The project was started with a private grant from the Paso Del Norte Health Foundation in August 2012. The first six months were spent developing procedures and nutrition standards and getting a sense of perspectives and needs through focus groups with local restaurant associations.
"After the first six months, they lost their program coordinator and there was a lag where nothing was being done," says Leos. "I came on in July 2013 and picked up from there, kind of going out and pitching the program itself."
Reaching out to restaurants in both urban and rural areas across the county, Leos pitches the idea of making healthy changes to children's menus. Once a restaurant commits to the program, the health department sends its menu to a team of registered dietitians for evaluation. The goal is to create a more nutritionally balanced and nutrient-dense children's menu. This can include adding fruits and vegetables as well as redistributing ingredients from existing dishes and using them in a different way.
"It's not just something we're cranking out; we're really having a conversation about what customers like, what they eat, really just open to working together," said Leos. "Dietitians are amazing."
The program has different levels of participation; the higher one goes, the more changes are implemented. Owners retain control of how much they are willing to change. All restaurants, however, regardless their level of participation, are required to remove sugar-sweetened beverages from children's menu and must stick to portion control guidelines provided by the dietitians. Once the new menu is finalized, owners are shown a pre- and post-analysis of how their menus fall within nutrition standards.
"It's shocking to them," Leos says. "Restaurant owners don't realize how much sugar and fat is in what they're pushing out." Rather than come at restaurateur from a place of blame or judgement, Leos sees this as a golden opportunity for educating everyone from servers to cooks to owners. "We know these are recipes handed down, it's not done intentionally, but help we can them understand how they can make small changes to help create a healthy meal that still tastes really good," she said. Even if a customer were to make a special request when ordering from the new menu, the staff should be able to maintain the portion control and "be able to tell people, down to the micronutrient, what is in their food," she added. For the finished product, the restaurant is paired with a contracted graphic designer to produce the new menus free of charge. The health department provides plaque featuring the Eat Well! El Paso branding to hang in the restaurant or a sticker for the outside of the door to serve as a visual cue for customers that healthy options are available.
The restaurant also receives free promotion by<|fim_middle|>Not everyone has the expertise, but I have resources and can connect people. I really take pride in the fact that you don't have to be an expert in everything, you've just got to know someone," she said.
"Just talk to people and identify those food gaps, see what's going on in their communities. Getting involved at the community level, being involved in food policy—that's awareness at a different level."
← Collaboration and Community Engagement Key to Saving Lives The Shift Toward a Collaborative, Coordinated Health Assessment →
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© 2016 National Association of County and City Health Officials. | being featured on the Eat Well! El Paso webpage on the Department of Public Health's website.
Part of the reason why the program originally focused on revamping children's menus is that it involves less risk to restaurant owners: they make less money from children's orders so they are more willing to try new things. Since then, however, demand from food trucks and restaurants that do not offer children's menus is leading them to increase the inclusivity of the program.
Leos noted that a restaurant must be in good standing with public health department in order to be on the website: "They cannot have sketchy history of being shut down. Like any program, you learn your hard lessons. As long as they stay in good standing, we are okay with them on our website; if for any reason they aren't, we sit down and have a conversation with the owner."
In fact, the biggest challenge to getting the program off the ground was the restaurant community's initial perception of the public health department. Moving past that fear took time and effort, said Leos, and reaching an understanding that the aim of the program was partnership rather than regulation was key. She describes staff at participating restaurants as community ambassadors, empowered with talking points about the importance of nutrition in response to questions about the new menu.
There are currently 25 restaurants featured on the Eat Well! El Paso webpage, and the program depends on leg work, persistence, and meeting people where they are. Some restaurants are ahead of curve in terms of offering healthy choices, while others are not. Involving a variety of types of restaurants is important, because a broad spectrum of people live in El Paso.
Working with restaurants is a major part of Eat Well! El Paso, but there are other components as well. The health department partnered with University of Texas at El Paso to develop an online nutrition course to increase nutrition education resources accessible to the community. The free course is meant for parents, daycare providers, and any adult interested in improving children's food options and nutrition. The health department has also conducted radio campaigns about healthy eating and organized celebrations in honor of National Food Day. When a Triple A ballpark opened in the area, the general manager of concessions reached out to the health department to get involved; now any time children are bused in for a game, approved healthy options are available.
Leos recommended participating in any event that will draw a crowd and finding a way to connect it to one's message—never pass up an opportunity for conversation. In her case, local people are concerned about obesity and diabetes among children and looking for a way to get involved and make an impact, but they don't always know how. " | 539 |
In Germany, A New Dimension In BIPV Forms
In the western Münster region of Germany, the new administration structure of the Gronau local utility has a facade that will create eco-friendly solar power in the future. BGT Bischoff Glastechnik GmbH incorporated the custom-designed solar modules made by ASCA-- an ARMOR Group business and also globe market leader in organic photovoltaics (OPV)-- right into the facade glass.
The project was developed and performed by the architects of H III S-- more difficult stumpfl schramm freie Architekten from Stuttgart. "The screen window encountering the street visualizes the themes of power and sustainability," is how the architects explain the design. For this purpose, the glass modules with integrated ASCA solar film measuring 3.66 by 2.25 meters were connected to the south facade of the new structure, alternating with conventional glass panes. "The size of the solar modules is world-class as well as say goodbye to challenging to create than normal laminated glass panes. This stands for a milestone for building integration of photovoltaics (BIPV)," explains Hermann Issa, ASCA's senior vice head of state in charge of Business Development & Project Management.
The glass façade at the administration building in Gronau covers a location of 222 square meters. Issa adds: "With this project, we are showing how simple it is to produce solar-active façade elements with ASCA OPV items. Organizers and designers no more need<|fim_middle|>ovoltaics
customised solar solutions
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Transparent glass modules produce electrical power
The local energy moved right into the structure in late 2022. While the glass modules allow light into the structure from the outside, they likewise offer a sense of room and security despite their transparency-- however also provide employees with a full sight outside. The power is generated by organic photovoltaic cells (OPV), which ASCA relates to films making use of a special printing process. For the project in Gronau, ASCA produced green foils to match the surrounding clinker brick facade of the adjacent structures. "We were persuaded that we might capitalize on many design choices," say the architects, that were excited by just how much influence they had in designing the solar foils. "Building-integrated photovoltaics is a hot subject that will certainly remain to grow in importance in the future," the architects say.
Developments in BIPV are especially relevant to sunlight rich nations as it ends up being vital to create even more energy in your area. Cost and also technological factors to consider have kept development prices slow, however in China currently, and also with any luck in a lot more locations soon, it's offtake will accelerate significantly. Also a minimal BIPV facade works to minimize grid dependence, and also bypass regulations concerning grid connected energy, for instance.
ASCA, which enjoys design and development of tailor-maked solar services, is a subsidiary of ARMOR Holding. ARMOR is a manufacturer focused on the solution of inks and in thin film finish.
ASCA solar film
BGT Bischoff Glastechnik
building integration of phot | 344 |
9. Two pagan ladies I know have started this struggle to try and get me into their practices. One is wiccan, and the other is I'm not sure what. Being a solitary druid, I'm reluctant to join either group. How should I politely let them know that they can discuss things with me, but I don't want to get involved otherwise?
This is a hard thing, because we are so often afraid that we are going to be rude, or to hurt someone's feelings. But sometimes we need to pretend that we are from New Jersey, and just blurt it out. <g> Depending on the amount of pressure that they are bringing to bear, you might need to get rude. But start out as politely as you can.
I would do this in just the same way that I would refuse anything else I wasn't interested in. I'd simply say, "I really enjoy our discussions, and it's very flattering to be invited to join your group; but I'm sorry, I'm not interested in joining anything now. Let's just keep talking about what we do, instead." or words to that effect.
If they still try to force you to join, you might want to point out to the Wiccan that it's against the principles of her religion to force people to do things. You might want to bring this up in one of your discussions. Ask it as a<|fim_middle|> own good." then ask her how she can tell. (And recommend that she read my book, "When, Why ...If."<g>) If she assumes omnipotence, I'd run away if I were you.
I'd use similar tactics to deal with the other one.
If all else fails, you can always "vote with your feet" and break off your association with them. I would do that, as painful as it would be, before I'd let someone force (or coerce) me down a path that didn't seem right to me.
It would be nice if we could all be friends all the time, but that isn't always possible.
The other thing that you might try (if you would like to join a group at all, which I realize may not be the case; and if you are happier being solitary, then don't let anyone budge you) is to find a group of Druids in your area. Perhaps if you belonged to a different group, they might let you be; and this would at least be a group of people on the same path that you are on.
The ADF (Ár nDraíocht Féin / A Druid Fellowship) has a website, which lists groves by geographical location. Or you can visit the site for The Order of Bards, Ovates and Druids (OBOD) which has a wealth of links to other things Celtic and Druidical.
Good luck, and I sincerely hope that your two friends will understand, and you will all be able to remain friends! | question first, "Do you guys think it's OK to force people to do stuff?"
If she says, "Only for their | 26 |
This is a news special put together by a Spanish TV Station about the June 29th concert. (Fanfare for the Common Man, by Aaron Copland, performed by the Southland Symphony begins at about 5:05.) The broadcast is mostly in Spanish, We're still working on getting ALL 3 hours video from the concert- but this does have some music and some cool interviews - and some nice shots of everyone ....we hope to provide some English translation soon.
Webmaster's note: The following article is from 2012. Dr. Mann now serves as Pastor and Minister of Music at the church. (Mr. Edwards is no longer at Bethel).
Sounds of music are coming from Bethel United Church of Christ, and not always on Sunday
Liset Marquez, Staff Writer
Posted: 04/03/2012 05:39:20 PM PDT
Dr. Sylvia Lee Mann plays the viola as part of Bethel United Church of Christ's "Resound" concert series. (Khai Le/Correspondent)
ONTARIO - It's a Saturday morning at Bethel United<|fim_middle|>) 283-0237
Pastor and Minister of Music: Dr. Sylvia Lee Mann Email Dr. Mann
Bible Study: Thursdays at 10:30AM - via ZOOM CLICK HERE FOR A STUDY GUIDE
https://zoom.us/j/100279302
Membership Inquiry Class (Bethel/UCC 101) : Available upon request. Contact Pastor Sylvia to arrange an appointment
Office and Parking lot are in the rear of the building - enter off of F Street.
Visit our YouTube Sermon Videos Page!
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At Relay For Life events, communities across the globe come together to honor cancer survivors, remember loved ones lost, and fight back against a disease that has already taken too much. The funds you raise truly make a difference in the fight against cancer – just ask one of the nearly 14 million cancer survivors who will celebrate another birthday this year!
To donate to our team or join us, click here! | Church of Christ and emanating from the sanctuary of Gothic revival stone castle-looking building are the sounds of Tchaikovsky.
Just outside the sanctuary is a line of residents - all recipients of the Pet Food Bank - waiting to receive free food for their furry friends for the month.
Bethel is a hub of activity, which is no surprise to the pastor of the progressive church.
"No matter who you are or where you are on life's journey, you are are welcome," says Rev. Jonathon Edwards, reciting the church's creed.
Those sounds of Tchaikovsky is the latest move from the church to welcome in the community.
Since October, the church has embarked on Bethel Arts. Through the nonprofit program, Bethel is looking to become the "arts incubator" for the city.
The church started by hiring Sylvia Lee Mann as the minister of music for the congregation and who has already organized several public music events.
Mann is helped by her partner, Sandy Gunn, who serves as the associate minister of music for Bethel.
Mann said she she had been searching for a church that needed help with its music program but was accepting of the gay community and was not afraid to discuss social justice issues.
She found all of that in Bethel.
"I didn't want to go to work where I just was a spectator," she said. "I wanted to be part of a church that really care about everybody."
One of Mann's first tasks was to form the Southland Symphony Orchestra. In its inaugural season, the orchestra is comprised of students from Cal State Dominguez Hills - where Mann is a professor - and professionals. She serves as the music director of the orchestra.
The 50-member symphony rehearses at least once a week in the main sanctuary. They have done two performances so far, a third one is scheduled for next month.
"Bethel Arts, it's about enriching the community through world performances," she said. "It's exciting for Ontario to have a symphony."
It takes at least six weeks to prepare for the a show which means they plan on only doing four performances throughout the season.
Mann said one of the difficulties she encountered in operating previous orchestras was keeping down costs. It isn't easy finding a location that didn't cost more than a $1,000 just to rent.
Being able to use to the sanctuary not only to practice but for shows allows the orchestra to do performances at a lower cost for the public.
The location, the church's sanctuary, was also a perfect fit for the orchestra.
Well, almost. Edwards did have to do a little maneuvering with the first rows of pews. They were removed to not only make room for future performances but Edwards said it also helped them meet ADA standards.
"The acoustics are great. There's a lot of height and with the wooden ceiling, we have to be careful in the way we play but the acoustics are great," Mann said.
The Resound concert series, which was also born out of the arts program, is a bit different. Since October there have been eight concerts, and ranges in a variety of types of programs in modern classical music.
Both Edwards and Mann know there is still a lot of work left to do.
Partnering with the community
Councilwoman Debra Dorst-Porada applauded the efforts by the church, saying their efforts will help reinvigorate the downtown.
"They're doing a lot of hard work for such a small congregation," she said.
Dorst-Porada said events focused in the downtown will provide people a place to congregate, as well as bringing attention back to the area.
"I think anything we can do to introduce arts into our community the better we are," she said. "Our art walk, the city's museum, and Chaffey Arts association and Bethel are all doing something to present arts and culture in the downtown."
For those who may hesitate to join any programs or events for fear that their will be religious overtones, Edwards says they shouldn't be. There will be no religious component because they are all intended to be secular activities, he said.
"It's our job as Christians to serve Ontario," Edwards said. "Bethel Arts is a gift to Ontario."
The church is allowing the groups to use the space free of charge, it also doesn't keep any money it raises from its events, he said. Anything the groups raises stays within the organization for future events.
But that's where they need the public's help, not only getting them to attend the events but spread the word about what's happening. The group has established the website www.BethelOntarioMusic.com to help publicize what they are doing. They have also launched Facebook page and Twitter account.
Everything is fluid at the moment, says Edwards who not only welcomes the financial support from the community but their physical presence as well.
Setting up for a 50-piece symphony or special performance is no easy task, he said.
And they are not just looking for able bodies to help set up, they are also looking for people to join their musical groups.
Expanding the Arts
Edwards also envisions creating other arts-related programs and events that will focus on community outreach.
While it has started with the music component, the goal is to branch out to put on fine arts exhibits and even theatre productions.
The exhibitions might range from curating art for the sanctuary or bringing in a visual artist who would create live art in response to Edwards' sermon.
Currently, Edwards and Mann are discussing about launching the Southland Rainbow Chorale, a Gay, Lesbian, and Transgender group.
"There is not one in this area. The closest on is in LA or Palm Springs, so we're positioned, geographically well to have a GLBT chorus," Edwards said.
They are planning to do meetings. The choir would mostly likely perform three times a year but would also be available to sing at community events, weddings, he said.
"The GLBT community in the IE is underserved," Edwards said. "Unfortunately there is no healthy community events or activities, which is important center of community life."
The pastor also hopes to partner with local artists for future events. He also hopes to partner with artists and allow them to use two former classrooms on the second floor of the church as studios.
Edwards admits he has been busy helping set up the various arts programs that he hasn't had time to touch base with the budding Ontario Emporia Arts District which is only several blocks south of the church to see if anyone would be interested in getting involved.
"Looking around the congregation and what they can bring to the table. How can we build a ministry around those gifts and service to the world?," Edwards said.
Reach Liset via email, call her at 909-483-8556, or find her on Twitter @DBOntarioNow.
Please support Bethel in our ministries. Send an offering or donation here.
You can now use Zelle to send you offering! Our associated email for Zelle is info@betheluccontario.org (If you use Zelle, we do not have to pay a fee. If you useTithe.ly or PayPal, we do pay a small fee - but it still works!)
You can use Tithe.ly by clicking the GIVE via Tithe.ly button here: (There is an option to cover the small processing fee, and if you are a first time user, you will be prompted to set up your account and PIN (free).
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Sunday Service 10am. Everyone is welcome.
Worship with us online during the "Stay-at-home" orders...
Address: 536 N Euclid Ave. Ontario, CA 91762
Pastor's message line: (909) 457-7893
Music line: (909 | 1,642 |
Alumna talks about life as an undercover journalist at City event
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Campus Life Series: Announcements
Gesbeen Mohammad graduated from City's MA Investigative Journalism course in 2<|fim_middle|> it takes to get the footage that you need."
During a panel discussion, Gesbeen explained undercover journalists were often motivated by a desire to make a difference.
"There's always a public interest argument to the investigations that we do and every undercover reporter that I've worked with has wanted to make some sort of change," she said, "whether it's infiltrating companies or whether it's more ideological ones."
The City graduate was joined on the panel by her colleague David Henshaw, founder of the award-winning television company Hardcash Productions, whom she first began working with when she was still a student at City.
Gesbeen explained she approached David after he gave a lecture at the university and told him she wanted to do undercover work. She was invited to do a two-week internship and was then recruited to work on an investigation.
David said: "I was impressed by her ambition… It was very quickly apparent that [Gesbeen] had the background, the knowledge and, above all, the guts and the initiative to carry this off. It was extremely difficult."
Gesbeen explained undercover reporters had to tackle different emotions while carrying out their work, including feelings that they were being disloyal to the people they met.
"They're human," she said. "They form relationships with everyone there."
In one case, a reporter she was managing faced these challenges when they went undercover in a care home.
"We had a lot of conversations about 'well, I feel like I'm letting these people down by filming undercover'," said Gesbeen. "But then you go through the evidence that you've gathered and it becomes justified why you're doing it."
The panel, chaired by City's Professor Heather Brooke, also included Josh Reynolds, who is a producer and director of undercover documentaries, and Job Rabkin, commissioning editor of investigations at Channel 4 News.
Job revealed details about the Channel 4 investigation into the infamous data firm Cambridge Analytica, which has reportedly been involved in election campaigns in several countries.
After struggling to discover information about the company through other means, the Channel 4 team secretly recorded four meetings with people from the firm, including its then CEO Alexander Nix, who revealed details about its activities.
"One of the things that became very clear was that nobody could ever nail these guys because you could never find out what they were actually doing in the election," Job said.
"One of the problems with elections is that by the time you figure something shady has happened, the campaign is over… That's when we came up with the idea of going undercover."
Discussing the tactics that his team employed as the investigation progressed, Job explained it was decided that locations for the meetings should be moved from boardrooms to restaurants in order to make the people they were speaking with more relaxed and "forthcoming" with details of their activities.
During these meetings, up to five cameras were used. This was to ensure enough footage was gained – in case any of the devices stopped working or the film quality was poor – and to get shots from different angles.
Job described the camera set-up for the final meeting between Alexander Nix and the Channel 4 undercover reporter, which took place in an upmarket hotel.
"They were at one table and we had people at two or three other tables around the room," he said.
"We had a suitcase, we had a mobile phone, we a number of cameras all around just in case one of them failed, which is very helpful when you're editing because you can cut between lots of different cameras… Having lots of angles in a fairly controlled environment made a huge difference."
The event, called Going undercover, took place at City on Wednesday 24th October 2018.
Tags Media, journalism, news, current affairs, undercover reporting
Journalism and Media
Students invited to apply for £12,500 investigative journalism scholarship | 015
First published Friday, 26th October, 2018 • by
A City journalism graduate has returned to the university to talk about her experiences as an undercover reporter.
Gesbeen Mohammad, who completed a Masters in Investigative Journalism in 2015, told students and members of the public about what is was like to infiltrate a group or organisation and carry out secret filming. The journalist said certain personality traits were required for the job.
"I've been an undercover reporter on several programmes and it's all very exciting, and I guess you do need to want to be excited by your job and be willing to take risks," she said.
"It does sort of take its toll because it is pretty much working 24 hours a day, for however long | 161 |
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Polverini Hair Academia, founded in Florence in 1981 by Maurizio Polverini, represents an important reference point in the training field, both for beauty professionals and aspiring hairstylists, putting forward the ideals and philosophy of Polverini family.
Coming from 40 years of on the field experience, Polverini Hair Academia makes use of a highly qualified training staff teaching the "Polverini Hair Academia Training Method" - a 4.0 Education system aimed at creating a tight connection between traditional teaching and new technology.
Our teaching method, through the GRADUAL ADVANCEMENT PROGRAM, allows us to follow each student individually, guaranteeing at the same time the best results in the shortest possible time. This teaching method always set us apart from all the other academies in terms of final results and students<|fim_middle|> their climb towards emancipation and freedom of style and expression. What we want are trained and informed hairdressers, and to guarantee their success Polverini Hair Academia commits to train them through a completely innovative and high quality technique. | completing their formative technical path with excellent results. Their success put Polverini's name forward both in the training and fashion fields. What we want are trained and informed hairdressers, and to guarantee their success Polverini Hair Academia commits to train them through a completely innovative and high quality technique. Our academy trains the best Italian hairstylists, who will then perform high quality services in Italy and in the rest of the world.
Polverini Hair Academia's target is anyone who wants to hone their technical skills and knowledge or gain new competences to develop excellency in the hairdressing field.
At the end of each course, the student or the professional hairstylist will be able to create a "winning strategy" combining Style, Professionalism, Technique and Innovation.
Maurizio Polverini is the man who changed the face of the hairdressing world with a pair of scissors. Innovative figure and hairstyling revolutionary pioneer. Fashion visionary, he's the man who used his scissors to create an innovative dynamic cutting system, supporting women in | 215 |
What Enabled Pete Werner to Earn a Starting Linebacker Spot?
On Saturday, the Buckeyes will be starting a true sophomore linebacker in the opening game of the season for the first time since 2015 when Raekwon McMillan opened at middle linebacker.
In fact, there could be two.
If redshirt sophomore Tuf Borland isn't quite ready to go, sophomore Baron Browning will be in the middle for the Buckeyes. On the wide side of the field, out at the Sam, will be<|fim_middle|> Monday. "You saw him kind of grow up on the special teams last year. And that's the history and tradition of this program. That's how it's been. Guys have made their name on special teams and then continued that ascension and he did just that.
Getting bigger and stronger is key for every play on the roster. Last year, Werner was listed at 6-foot-3 and 215 pounds. Now, the official roster has him weighing in at 236 pounds, and thanks to the way that weight was put on, the speed is still where it used to be as well.
The size will enable Werner to take on the running game and tight ends, while the speed will allow him to cover the wide side of the field, which is never easy.
Physically, Werner has everything a coach could want in a linebacker. But there is more to playing the position than just physicality.
While it is easy to see what Werner can do when watching him on the field, it's what he has done off the field that has made him such a viable option for the Buckeyes so soon in his career.
Borland also added that he wasn't surprised that Werner won a starting job.
When it really comes down to why Pete Werner is in the starting lineup, however, nobody sums it up better than All-American defensive end Nick Bosa.
"He just does everything right and he's really fast and really smart," he said. | sophomore Pete Werner.
While Browning may simply be a placeholder for Borland, it appears that Werner isn't holding a spot for anybody but himself.
What has he done this summer to make himself one of the top three linebackers on the team?
"Well, I tell you he's made a quite an ascension, right?" defensive coordinator Greg Schiano said on | 73 |
For those of us who use digital tools and services regularly it is easy to forget that it is a skill. However if you've ever helped a relative set up their tablet or coached a grandparent through a skype call you may well have been annoyed by what seem like obvious questions, mistakes or repeated hesitations.
We take sending an email or searching for information on Google for granted but these are skills we had to learn. They are also skills that many people in the country don't have.
Digital friends is a peer to peer learning scheme aimed at helping<|fim_middle|> #digitalfriends.
Hi, I have been trying to get hold of someone in your department who can tell me a bit more information on the campaign and get some marketing materials to promote but no one seems to know anything about this campaign - whats the best contact. | the 10.5 million people in the UK that lack basic digital skills. It is a civil service initiative but everyone can be a digital friend.
In the Department of Health we're asking as many people as possible to commit to being a digital friend and helping someone learn basic digital skills. We're also asking people to share stories to inspire others internally and externally using #digitalfriends.
Being a digital friend can be as big or as small a commitment as you want. The Government Digital Service is working on digital inclusion at a national level but everyone can do their part by helping a friend, family member or neighbour.
You can also be a digital friend through your work whether that is making policy in a government department or in a care home. AgeUK have done some work about how to teach both staff and residents of care homes digital skills.
Older people, disadvantaged people and disabled people make up the majority of those that lack basic digital skills and yet these are the people who stand to lose most from not being online. These are the people who could benefit from the community, advice, learning and employment opportunities that can be found online.
The biggest barrier to getting people online is apathy so one of the most important tasks of the Digital Friend is to get people excited about the internet. People need to understand the scope of what they can do online – the creative things as well as the practical - and how it can enhance their lives. As a digital friend you can help them meet new people, learn a new skill, organise their money, do their shopping or just rewatch their favourite show or film.
By being digital friend you can show people how easy it is to do all these things. You can give people the basic skills to try out new ideas and expand their horizons from the comfort of their living room. Being online can give people the independence to organise their own lives and the freedom to develop their own communities unconstrained by geography or physical ability.
When I worked in a café over Christmas we were told to pay special attention to some of our older customers as we were likely to be their one social interaction that week. I got to know several of these customers over the months that I worked there. I was happy to listen to the details of their lives and tried my best to remember each one but I had to move on to the next customer. Ultimately I felt sorry for these people who clearly led isolated lives.
One way to tackle this problem would be to get these people online. It would provide them with so many more opportunities including meeting people both locally and abroad, finding nearby events and helping them to talk face to face with far flung family. It could even introduce them to each other so they could visit the café together. It would help to combat loneliness and depression and help older people stay independent for longer. That's why I am a Digital Friend in the Department of Health.
So next time someone asks you a digital question don't be annoyed if the answer seems obvious - consider being a digital friend and then tell us about it with | 612 |
No 73 Joo Chiat Road
Outdoor flower pot with stand
Indoor flower pot with stand
House No 73 was a 2 storey brick building with 3 bedrooms on the upper floor. it had a forecourt with timber fencing up to the road. On each side of the fence was a row of flowers in pots with porcelain stands. The outdoor flower pots and their stands were of inferior quality but were hardy and could withstand the weather better. The indoor flower pots and their stands were refine and of better quality. They had smooth glossy surface with carving of dragons or other animals and flowers.
The house had 4 sections
The front part was the hall/sitting room furnished with antique furnitures. Occupying the center area of the hall was a round table with 4 marble top stools. Leaning against both sides of the walls were side tables with chairs that had arm rests. All the furnitures were made of blackwood inlaid with mother-of-pearl. On Chinese New Year day, the side tables and chairs were dressed up with red velvet covers embroided with beautiful motif of flowers, dragons and phoenixes. On each side of the side wall hung a tall rectangular mirror in their Victoria frames.
Carved and built in cupboard
Section two was a small room. One side of the wall had carved and gilded built in cupboard of Chinese design like the above picture. It was for the storage of glasses, cups and saucers. On the oppossite wall, a wooden staircase led to the upper floor. The room was dark but brightened during the day by natural lighting through a window on the wall between the airwell and the room. At night it was lighted by a dim electrical bulb.
The Dinning Room area included the airwell which provided natural lightings to the inner parts of the house. There was no tap water as Joo Chiat was still a rural area. A well below the airwell provided water for cooking, bathing as well as washing. The airwell wall was decorated with hung flower<|fim_middle|> was a school programme. Before leaving the Telok Kurau English School, I realized that it was his own idea and the outing was at his own expenditure. I have not come across another teacher like him. It was 58 years ago and I continue to cherish the fond memory.
Mr Lee Keng Yew is sitting on the right
Class of Std IVB in 1949 I am sitting 3rd from left
Class of Std V in 1950 I am at center row 5th from left
My final year in Telok Kurau English School was in 1950. Students from all Government primary schools in Singapore had to compete for places in Raffles Institution(RI). I was one of the lucky few to sail through.
Telok Kurau English School Staff
The school's annual sports events were held in June. During my last school year in 1950 it was held on the 15th June. There were 'egg and spoon race', 'sack race', '3 leggd race' and many others. The teachers also had a race event but I could not remember what it was.
Potato Race
Teachers' race
Sport Prizes
Left: Classmate Boey Soon Hin
Left: Classmate Seah Kai Lim
Ode to then Prime Minister Lee Kuan Yew
Labels: Telok Kurau English School
This is my first blog after much encouragement by my cousin Ivan Chew. I notice that most blogs are by young people. I am already 72 years old and my cousin is less than half my age. Anyway, there must always be a start and here I am Ivan! To begin with I like to talk about my primary school days. As a school boy, I had to study and pass the exams year after year, and I would be at peace with the adults at home. In the early post war days, all schools had only one session in the morning, so afternoons were free
and so it was play time until sun set. I remember fishing in the streams and catching spiders in bushes and hedges. I also played marbles and won a lot. I was not good at kite fighting and alway had to carry the strings for my elder brother. There were a lot of other games that children played then. One of them was called 'Chiang Kuda' in Malay (ride on horse back). The loser would carry the winner on his back for a distance. The alternative was for the winner to pull the ear lobe of loser to the distance agreed in the game. I like my primary school which was the Telok Kurau English School at Lorong J Telok Kurau. It was a 2 storey wooden building with a staircase at both end. One was near the canteen and the other nearer the hall. There was a large school field stretching from the school building to Lorong H Telok Kurau. The school servants' quarters were within the school compound, next to the school hall and keeping poultry was not a health problem then.
Picture shows a class (Std III) outing at the Botanic Garden.
The class teacher was Lee Keng Yew and the woman his wife.
I was on the extreme left. | pots in the shape of sea creatures, such as prawn, crab, fish, shell and others. Next to the airwell was a common doorway to No 71 and vice versa (my uncle and his family lived there). The center wall had a large painting of 'kuang kong and his two sworn brothers'. To the left of the painting was a photo of Chew Joo Chiat and below it a porcelain urn with joss sticks (ancestor worship). At the dinning area was a large oval shaped table. About a dozen people could sit comfortably arount it. It was very heavey and needed four people to move it around. Both side walls had built-in wall cabinets. Crockery was stored there for use at meal time. Below the cabinets were blackwood benches in-laid with mother of pearls. The seats had 2 large marble slabs and were very cooling when lying down on a hot weather.
The Kitchen was small. Lighting and ventialtion was through a wooden window facing the backlane. Kitchen area consisted of a raised concrete cooking range, a bathroom, a latrine and a washing area. The passage was narrow and two persons could hardly passed each other. There were three stoves on the cooking range. Below it was a storage area for firewoods and charcoal which were used as fuel for cooking. Latrine was a bucket system. Bucket system meant a bucket was placed in the latrine to collect faeces. The bucket would be replaced with an empty one every morning by a municipal labourer. Fortunately, our latrine had a bucket door facing the backlane. So, the exchanged of buckets need not go through the house. In China town the houses then were all back to back. The labourers not only had to go through the house but had to climb from floor to floor. Imagine the drippings all the way throught the house and the staircases. The occupiers had to bear the smell everyday and also to avoid stepping onto the drippings.
The upper floor had 3 bedrooms. The front room was the largest and occupied about a third of the area. The middle room was small, about the space of a double bed with poor ventilation. The back was slightly bigger and brighter with windows. The lighting was dim at night, and as a child I dare not go upstair alone.
Telok Kurau English School 1946 to 1950
In 1941 my aunt registered for me to study at Choon Guan English School. War came and Singapore fell to Japan in February 1942. My education was disrupted. Japan occupied Singapore for three and a half years. During that period I attended a Japanese school. In late 1945 Japan surrendered to the Allied Forces and Singapore was liberated.
In 1946 I attended the Telok Kurau English School. Primary school education then was seven years - Primary 1 and 2, Standard 1 to Standard 5. As an overage student I was put in Primary 2 for short period and then to Standard 1. In Standard 3 I met my Japanese school teacher Mr Lee Keng Yew. He became my form master for the second time. He was a man who observed personal hygiene by washing his hands after each lesson as well as after handling cash. I noticed his habit when I was learning Japanese in his class.
Mr Lee drove a car Austin A40 No S6002 to school every morning and parked it at the void area below the school office. During one school holdidays he took his students on an excursion to the Botanical Garden. At that time I thought it | 755 |
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Tips for making sustainable food choices
Do you know the carbon footprint of your daily or weekly food intake? Some of the most common foods in our diet have a big impact on the planet, so it's a good idea to make the switch to sustainable food. Here we'll outline how you can alter your diet to make the most of our resources by making sustainable food choices.
What is sustainable food?
There isn't currently a legal definition of sustainable food. However, sustainable foods should protect the planet's plant and animal diversity as well as the welfare of farmed animals.
What is sustainable production?
When it comes to sustainable food production, there are two main focuses. Sustainable food production should:
Contribute to sustainable livelihoods (both here in the U.K. and in producer countries of imported foods).
Avoid damage and waste of the planet's natural resources.
Six tips for how to eat sustainably
There are six main ways that you can make sustainable food choices. If you want to make the move to sustainable food, you can:
Reduce, reuse and recycle: This includes food and packaging. In doing so, you can help save the energy and natural resources used to produce and dispose of it.
Buy local, seasonal foods: Fruits and vegetables are seasonal, so they're imported when they cannot be produced here. Buying locally produced, seasonal food means we minimise the energy required to transport and store the food, as well as helping our local economy.
Choose Fairtrade-certified products: These are foods and drinks that guarantee a fair deal for producers in less advantaged producer countries.
Grow your own: There are many foods that you can either grow in your own back garden or a local allotment. This not only helps save energy and natural resources in mass production but gives you a great sense of satisfaction when you dish up home-grown meals.
Eat more plant-based meals: The mass production of animal-based products uses a large amount of natural resources. By switching to plant-based meals just a couple of days a week, you can help the impact you are having on the planet. Take a look at our guide to switching to a plant-based diet here.
Buy the "ugly" fruits and vegetables: Did you know that a lot of the food produced in the U.K. goes to waste because it is not "pretty" enough to be put on supermarket shelves? They don't taste any different, so why not buy the wobbly, bumpy, funny shaped vegetables instead of letting them go to waste?
Now you understand what sustainable food is and how to make sustainable food choices, you can begin to make changes. If we all make little changes to eat more sustainably, we can ensure natural resources will be protected.
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Gail Collins Discusses "No Stopping Us Now: Adventures of Older Women in American History"
Presented by American Ancestors by New England Historic Genealogical Society at New England Historic Genealogical Society, Boston MA
At their historic location in Back Bay the New England Historic Genealogical Society (NEHGS) hosts beloved NYT correspondent Gail Collins who will discuss her latest book as part of the Author Inspiration Series.
This fall the venerable New England Historical Genealogical Society located on Newbury Street in Boston's<|fim_middle|> and book signing after the discussion. For information and to purchase tickets ($32 for talk and signed book) visit https://www.americanancestors.org/inspirationseries.
The cost of $32 includes admission, guaranteed seating, and a signed book.
Email: signatureevents@nehgs.org
New England Historic Genealogical Society
99-101 Newbury Street, Boston, MA 02116 | Back Bay launched the American Inspiration Author Series. The series highlights inspiring Americans in our nation's cultural, political and social history. Best-selling authors discuss their latest biographies and explore themes such as personal identity, families and immigration.
In this third event, best-selling author Gail Collins, will discuss her latest book \"No Stopping Us
In this third event, best-selling author Gail Collins, will discuss her latest book \"No Stopping Us Now: The Adventures of Older Women in American History.\" With razor sharp and witty commentary in the book, Collins guides us through the shifting sands of America\'s complex history of women. She chronicles the lives of our country\'s most fascinating women from Sojourner Truth to Mae West to Ruth Bader Ginsburg, as well as many whose names are less-well-known. It should prove to be an exciting afternoon with a Q&A | 179 |
Reading, travelling, reading while travelling.
Sorry for hijacking this thread but I have a quick question for you Perry. You said in your recent Bliss review that your brother was in Cabin 11852. I am in that cabin next week and was wondering if you could tell me if the bed is by the balcony in that room? Thanks!
I would follow your Atlanta blog too Sid!! You put so much of yourself into these reviews that we all<|fim_middle|>'s WiFi but not actually logged into/accessing the Internet.
Thanks so much twisterfreak! And welcome back to chilly Canada! I've appreciated your review and pictures. I look forward to seeing the dailies and the port photos!!
Safe travels!! I am on the Bliss on March 2nd and am looking forward to hearing your observations/thoughts.
I know that the Jewel just went through a dry dock so I'm not sure how much has changed from when I sailed on her in June 2018 but I agree with david_sobe that the Spinnaker Lounge is fantastic. We spent a LOT of time there just hanging out or playing games or doing dance classes. A large and inviting space with huge windows so you have a great view even if you're not sitting at the window. I didn't like the jogging track as it gets very narrow at the back of the ship and you are constantly having to stop or move around people who are just hanging out and watching the view (this was during jogging track open hours). I also found that O'Sheehan's wasn't as accessible and feels less open than on some of the other ships I have been on. This is likely due to the fact that it seems to be plunked in the middle of a bunch of staterooms rather than on a floor with a number of other public areas. I did like the fact that the casino was kind of out of the way at the front of the ship. This meant that you didn't have to walk through it and all of its smoke on a regular basis. Nor did the smoky smell permeate other restaurants nearby. I also liked Bliss Lounge which was well used for games, dance classes and just dancing. Sorry to hear that they got rid of the private karaoke rooms though as we enjoyed using those. Overall, I enjoyed the Jewel and all the wonderful staff on-board. I prefer the bigger ships but I wouldn't hesitate to sail her again.
Looking forward to your review Alyssa! We are sailing the Bliss at the beginning of March and cannot wait!!!
I was considering visiting the botanical gardens as well on my upcoming stop in Nassau. So, I would also love to hear if anyone has visited the gardens and what their thoughts were.
4.29.2018 NCL Pearl to Alaska live writeup- and I don't even sail for 75 days!
What a fantastic idea for the gift exchange - I love it!!!! Did everyone seem to enjoy it?
Thanks for the info!!! Much appreciated. | feel like we know you and we are all rooting for you!!!
To access the Internet, you actually have to go to a web page and log in. You will then be connected to the Internet. You need to make sure you log out when you are done or it will keep using up your minutes. To just view the information on the NCL app, you just need to be connected to the ship | 81 |
This page describes Hess's Law of 'constant heat summation' and the use of thermochemical cycles to determine unknown enthalpy changes from known data e.g. involving the calculation of enthalpy of reaction, enthalpy of formation, enthalpy of combustion. As well as Hess<|fim_middle|> out the equation components should leave you with the correct equation whose enthalpy value you require.
A more complicated example where you need to think more about mole ratios in the equation.
Calculate the standard enthalpy of formation of butane gas, which cannot be determined by experiment. | 's Law calculations other methods of solving numerical enthalpy problems without using thermochemical cycles are also described.
Hess's Law is a version of the general law of conservation of energy i.e. the first law of thermodynamics which can be stated as energy cannot be destroyed or created but merely changed in form or distributed in different ways. Hess's Law states that the energy change from reactants A to products B is independent of the pathway taken no matter how many stages it involves. This is shown in the diagram of enthalpy cycles below.
etc. etc. – there is no limit to the complexity of the Hess's Law Cycle as long as A and B are constant.
Many problems can be set out as a 'Hess's Law' triangle e.g.
and each ΔHθ could be a composite of several ΔHθ values - see enthalpy of combustion calculations below.
1.2b(i) Using known enthalpies of reaction or combustion etc.
Using a Hess's Law Cycle you can calculate enthalpies of formation which you could not determine by laboratory experiment. However, using these calculated enthalpies of formation and experimentally determined enthalpies of combustion a huge variety of other enthalpies for other reactions can then be calculated.
The 1st example of calculating the enthalpy of formation of methane illustrates the principles of using Hess's Law, especially as this cannot be determined by direct laboratory experiment!
Given the following data below from text/data book calculate the enthalpy of formation of methane.
All of the three enthalpies above can be very accurately determined by direct experiment in a calorimeter.
OR change the arrow round and change the signs as below, remember, change direction you change the sign BUT not the numerical energy value!
From Hess's Law, add up the sequence of enthalpy changes via the lower 'staged route' to get the overall enthalpy change for the enthalpy of formation of methane from its elements in their normal stable states.
Note that the sign of enthalpy of formation of ethanoyl chloride and ethanol is reversed to fit in with the direction of change.
What you do is rearrange, if necessary, the data equations and add up the results – both equation components and delta H values, cancelling | 461 |
The last few weeks have been incredibly busy as another<|fim_middle|> Central Bedfordshire advise that unless special circumstances* are identified then term time holidays should not be authorised.
Absence Request Forms can be collected from the Attendance Office (Room 337). | eventful year comes to an end. In the last few weeks we've had our Year 8 and Year 12 induction days, which have gone extremely well with over 400 students in Year 8 and an amazing 350 students applying to the Sixth Form. It was fantastic to see the prefects leading the Y8 induction programme and to see how proud they are of their school. We also had a photoshoot this week with students in the new blazers and ties for next year's prospectus (please see below) and several people commented on smart they looked!
The Year 11 and Year 13 Proms took place last week and both events went extremely well. There was the usual array of limousines, Rolls Royces and classic cars as well as a vintage E-Type and even a 1972 Mustang. The boys looked great in their brand new suits and so did the girls in their spectacular prom dresses. The bouncers made a point of saying to me before I left how much they enjoy the Samuel Whitbread Proms because the atmosphere is so friendly and the students get on so well together. I would like to thank the Year 11 and 13 teams for organising two such well-planned and well-executed events.
With a staff of over 200 people at the academy we always find ourselves saying goodbye to staff who are retiring or moving on to pastures new at this time of year and the leavers section below has a write up on each member of staff. Many of the staff have been at the academy for several years and will be greatly missed. I'm pleased to inform you that we are fully staffed for September and have made some fantastic appointments – particularly in English which is looking to be probably the strongest team we have ever had in English.
One of the highlights of the year is the Summer Arts Festival and this year was no exception. The performances ranged from dance to drama and from music to art. The talent on display was truly astounding and once again we had welcomed performances from our neighbouring middle and lower school, as well as community choirs. The event seems to get bigger and better every year and I'd like to thank everyone involved in organising such a successful event.
The weather last week meant we had to postpone the Y9 and Y10 sports days to the final week of term – immediately followed by the House Olympics (see pictures below). This is one of the highlights of the year and one of the few times that the whole school comes together to celebrate. The athletics on display was truly impressive and I'm always amazed by how talented our students are – which seems to get stronger every year!
This week we had the unexpected pleasure of hosting the Robert Bloomfield Leavers Celebration and Disco. It was fantastic to see the students receive their awards and enjoy the disco that followed. We were lucky with the weather and so had plenty of space for the parent BBQ run by the RBA PTA.
Finally, a number of parents asked for a list of recommended textbooks for each subject so they could purchase a copy for their son or daughter to have at home. We have therefore built a new page on the website with all the relevant information.
We hope you have a fantastic summer and look forward to seeing students fully refreshed in September!
I would like to thank Year 9 students for an incredible start to their careers at Samuel Whitbread. The enthusiasm, effort and attitude shown by students has been excellent and this will stand them in good stead going forward. In the end of year assembly on Friday I said my goodbyes and thanked the students for all their kind wishes - they are certainly a year group I will not forget. I know, with the same level of focus and enthusiasm they will continue to be brilliant and an incredible asset to the school and the community. I would also like to thank you as parents for all the support you have given the year team and your children this year. I hope you all have a fantastic summer and I look forward to hearing the students' successes and progress in the future.
Mr O Daniels
Well done to our students for a year full of success and improvements. I have seen some fantastic progress and many students maturing into thoughtful young adults. September will bring new challenges, pressures and focuses for the whole year group and therefore it is incredibly important students use these six weeks to rest and enjoy the rest of the summer before coming back refreshed and raring to go. Well done this year.
A big well done to these year 12 students for securing two or more excellent attitudes to learning in their last report. This hard work and effort in accordance with the Sixth Form ethos will assist them in achieving their targets, exceeding their targets and achieving their future aspirations. A big pat on the back is needed. Well Done.
Wiktoria Adamska, Luke Anthony, Sam Bignell, Crystal Birkumshaw, Juliette Bontoux, Chloe Brightwell, Max Brown, Georgia Buck, Chloe Burr, Kate Chappel, Max Chappel, Matthew Clark, Hannah Codd, Jack Cole, Matthew Connors, Ben Daniels, Kieran Drakes, Olivia Duggan, Lucy Edwards, Chloe Emery, James Evans, Juliet Evans, Rachael Evans, Charlie Everall, Chloe Freer, Sadie Goodrum, Tara Gudgin, Kate Halford, Maisy Harris, Olivia Harrison, Amy Holloway, Anton Homer, Aislinn Hopkins, Jack Hutson, Megan Jones, Jacob Duty, Sasa Kovacs, Natasha Law, Lois Mayor, Charlie Meek, Charlotte Mitchell, Elizabeth Navarro, Charlie Oakley, Maya Ogonah, Emily Onagoruwa, Matt Parry, Kizzy Plumb, Sarah Presland, Victoria Sales, Katie Saunders, Reanne Seamarks, Lewis Sharp, Charmaine Smethurst, Natalie Smith, Skye Smith, Alistair Sutherland, Jack Szeto, Georgia Tarttelin, Alex Thorne, James Thurlby, Sophie Tonkin, Connor Underwood-Gillings, Emily Welham, Max Whittle, Billy Wong, Megan Wooley, Luke Yexley and Charlotte Young.
Mr L Huckle
The Young Engineers have been busy in the past few weeks. We have undertaken a world tour encompassing Sussex, Northumberland and Wales. At the end of June, we travelled down to Goodwood for a series of races at a traditionally hard circuit with all of the top teams competing. In the Formula 24 race Scooby Too finished just outside the medals in 4th, the highest position we have ever finished at Goodward. The Sixth Form team finished 7th and 8th in their race, finishing in front of Jaguar Landrover graduates.
The next trip was up to Croft near Darlington, where horrendous conditions made driving very difficult as the rain lashed down. Despite this, 'Scooby Too' achieved first place in the first race. Emilia De Luca took Scooby out for the 6th form race. The weather had turned from bad to worse and despite spinning off she managed to hang on to take 3rd place and a medal. This was a great finish to her five years of racing for Team Scooby.
The 'World Tour' then went to Wales with only two races but a lot to prove and Sandbach School were there with their two very competitive cars! In the first race, things started very well with both cars up at the head of the pack. Both Scooby and Scooby Too held on to take first and second places! A great result and well worth the extra traveling. Well done everyone who has been involved, have a good break and bring on Dunsfold Park in September!!!
As part of our summer celebration SWA was fortunate enough to secure one set of moon rocks on loan from NASA. Students were able to touch and feel a variety of moon rocks which were collected on the Apollo missions and meteors that have landed on Earth. One of the highlights was discovering that one of the meteors was used as jewellery in Tutankhamun's scarab, though the real prize was a meteor that landed on Earth which has been carbon dated to over 4.7 billion years old – which means that our students have been able to hold in their hands the oldest rock not only on this Earth, but also the oldest rock in our Solar system!
As part of our summer celebration SWA was fortunate enough to secure funding from Amazon. With this funding we were able to book in a mobile planetarium and deliver sessions to the whole of year 9. In these session students discovered about weightlessness, constellations and the birth and death of stars, and due to popular demand a lunch time session was put on for staff and the rest of the school.
The Years 10s carried out an afternoon tea for their family and friends last week. Students were taken off timetable for the day to complete three dishes, display them as an afternoon tea and during period 5 family and friends came in to see their hard work. Both classes were amazing and were very tired at the end of it all due to all their hard work! Also a big thank you to those who gave the students support.
Students should keep in mind 4YP ahead of results day, especially if any advice on next steps, apprenticeships or future employment is needed.
Business Cereal Challenge
Over the past month the Year 9 Business Studies students have been working on a project to create a new product for Jordans. All students presented in their class heats and the winners from each were put forward to the 'Best-of-the-Best round'. Today, we held the finals. Six groups went head to head, presenting their ideas to two Jordans representatives. All the presentations went faultlessly with confidence and knowledge. It was a tough decision but eventually they decided the winning team were EYERINNAS CEREAL. A massive well done to Erin Mansford, Sydney Cromarty and Annabel Walker from 9B. Jordans could see how they could develop the idea further to create a marketable product. As a prize the team have been offered work experience at their site in Biggleswade.
All teams were amazing so a massive congratulations to them all.
Year 10 and Year 13 DT&E Resistant Materials students visited Chilfen Joinery in Letchworth last week. The company are frequently commissioned to design and manufacture bespoke projects. One project they are currently working on is the new restaurant being installed at Heathrow Airport for Gordon Ramsey. You will often see their work in London, ranging from restaurants, offices and homes. The students had a presentation from a current employee 'James' who has been through the apprenticeship scheme. They were able to ask questions about the company and the apprenticeships that they offer. Mr Mark Scarr from Hawk Training gave further information on the different apprenticeships available to students from 16 years onwards. All students enjoyed the visit and it gave them food for thought about their possible careers and future employment. Many thanks to Michelle Dear, MD, Chilfen Joinery for this opportunity.
Tafo
We would like to thank all the tutor groups and staff that helped to make Tafo Day a great event. We raised £1245.57, which will go towards supporting our sponsored student at our sister school in Ghana and also give them the funds to replace furniture and computers in the school.
Summer Arts
Last week SWA hosted another incredibly successful Summer Arts Festival, with five different stages across the school site, over 250 students taking part and 500+ parents enjoying the incredible array of performances displayed.
The last Artist of the Month of the academic year goes to Chloe Thorne 10E for her pencil drawing of a teddy bear.
Last Monday the Year 9 and Year 10 boys cricket teams were involved in the Twenty20 District Schools Finals Day at Bedford Modern School. The Year 9s were drawn against Biddenham in the first semi-final with and after winning the toss, put Biddenham into bat and managed to bowl them out for 56. Great bowling from Regan Marshall who claimed 4 wickets. In the run chase we successfully achieved this for the loss of one wicket thanks to Lucas Bhatti and Ben Stevens' powerful batting. Redborne were the cup final opponents and decided to bat first against us, but great skill and control from SWA restricted Redborne to 73 and gave us a real opportunity to be district champions. Lucas and Ben started well and we lost our first wicket with the score on 61. With the majority of the work done it was left for Dan Butler to knock off the winning runs to secure the win. It was a great season for these boys who trained extremely hard. Congratulations to the whole squad this year who have had great fun, practiced a lot and enjoyed winning. (Lucas Bhatti, Ben Stevens, Jack Morgan, Dan Butler, Harry Butler, Dylan Woodcock, Max Whitaker-Mead, Ben Hopkins, Regan Marshall, Sean Theobald, Joe Lawson and Mackie Crawford). The Year 10s were not so lucky despite being undefeated in the league season, the boys narrowly lost in the semi-final to Sharnbrook to relinquish their District crown from last year.
House Olympics
The House Olympics is the final event in the house calendar with the whole school watching a range of athletics events. The atmosphere was excellent with all students cheering on their house in every race. Performing in front of 1,000 students is daunting however the standard of performance was outstanding. Many students displayed why we are so talented at athletics with many school records being beaten during the event. After the 100m, 200m, 300m and relay it was the showcase event – the staff relay! With Whishaw having won the previous 3 years it was no surprise to see Mr Johnson cross the line for a 4th time as Whishaw team of Mrs Walker, Mr Goldman, Miss Bibby and Mr Johnson won the race again. Sadly for Whishaw it wasn't enough to see them win the whole event as Olivier had claimed more points in all competitions and were deserving winners. Thanks to all students and staff for a very memorable occasion!
Sports Days
Year 9 sports day was a huge success with many forms picking a theme or fancy dress. With so much colour on the field students took part in some unusual events that you may not see in other schools; Welly Wang, Space Hoppers, Bean Bag throwing and Frisbee throw being some of the alternative stations. After break they took part in relays and three legged races following up with the traditional tug of war competition. Two individuals were recognised by the PE department for outstanding performances and Jess Cooke and Matt Moloney were deserving winners. The winners of the form event were 9Q who were excellent throughout the day.
In the year 10 competition there were some excellent outfits that were worn and some great class spirit. It was really good to see students cheering on each other, especially in the tug of war at the end of the day. The two students recognised for outstanding performance were Annie Mcmillan and Lenny Pollock. The winning form class were 10G who were excellent throughout!
Oli Daniels
Mr Daniels has been a member of staff at Samuel Whitbread for 13 years. In his stay Mr Daniels has been a role model to many and has taught over 5000 students. In recent times he has taken through a year group from Year 9 to 11 and has had a positive impact on so many of his students. I am pleased to announce that Mr Daniels is leaving SWA to take up an assistant headship at a school in Surrey as he relocates to live with his fiancée (soon to be wife!). We wish Mr Daniels every success in his next role as well as good luck for the wedding next week!
Beth Kirkman
We're very sorry to be saying goodbye to Beth Kirkman who has been a much loved and valued and member of the ICT and Computer Science department since 2006. Her dedication and hard work as well has her tireless support of students have benefited the school a great deal. Knowing many of our students' families personally, Beth often went out of her way to help support students in lots of different ways, both academically and pastorally; she will be greatly missed. We wish Beth all the best for what I'm sure will be a successful move to Etonbury Academy.
Nick Kozuch
Nick Kozuch is leaving after 15 years at Samuel Whitbread Academy. During Nick's time as the Music Technician, he has provided excellent technology support for all major school events across the academic year. Nick set up the A Level Music Technology course several years ago, and is the subject leader for this area. Nick's Music Technology results are outstanding. This is down to his excellent subject knowledge and amazing rapport that he builds with his students. Due to his superb industry experience, he is able to inspire his students in a way that no-one else can. He is leaving us to continue his role in the studio and we wish him the best for the future.
Adam Billington
After five years teaching electronics at SWA, Adam Billington will be leaving us at the end of term to take up a new position as Head of Department at Challney Boys School. We thank him for all the hard work and being an active member of the DT&E department. We wish him all the best for the next stage of his career.
Celia Trenchard
Ms Trenchard is leaving the DT&E department to take a well-deserved retirement. We thank her for the dedication and support she has shown to the students and the department alike, and wish her well in her new found freedom
Michelle Lawson
The Science department are saying goodbye to Michelle Lawson this year and we would like to thank her for all her efforts and wish her all the best in developing her new business venture.
Stuart Mattinson
Stuart Mattinson joined the department last September and during that time has got to grips with the new English GCSE's and the English way of life. He has formed good relationships with his students and has been able to offer them a unique, Antipodean perspective on many aspects of their learning. Stuart is leaving Samuel Whitbread but is determined not to leave the teaching profession. He will be missed by staff and students alike and we wish him all the best in his new adventures.
Nicola Kelly
Nicola Kelly has been at SWA for ten years. As Head of Drama she led an outstanding department, with many students off to professional acting industry jobs. She has been an exceptional Head of Year for the past three years. During her time at SWA she taught Drama, English and Business Studies. She is off to The Priory in Dunstable as assistant head teacher and we wish her success in her new job.
Claire Denny
A great loss to the Business Studies department, we're all very sorry to be saying goodbye to Mrs Denny who started here as HoD in 2010. Since then, the department has gone from strength to strength. The students, in particular, will miss all the support she provided at lunchtimes and after school. We would all like to thank Mrs Denny for her tireless dedications and wish her every success as she moves on to Sharnbrook Upper School to continue as subject leader.
Helen Hodgson
We will be very sorry to say goodbye to Helen Hodgson this year. She has run our specialist provision for children with ASD and has wealth of experience working with young people with SEND. We will really miss her calmness, her wisdom and most of all her constant advocacy for the young people that she has supported over the years. We are so grateful to her for the genuinely life changing work that she has done in our school.
Abby Hampstead
Abby Hampstead has been with us for three years. She has had such a positive impact on both the MFL Department and the students studying French and Spanish. We all loved her enthusiasm for teaching and ability to inspire all students, including continuing Spanish to A-Level. She will be terribly missed, good luck in the future!
Sarah Maynard
Sarah Maynard is leaving us after eight years with the pastoral team. She has made a real difference to the lives of many of our students and will be very much missed. She is embarking on a teaching course with the aim of becoming a SENCO. We wish her the best of luck with her future career.
Kat Allen
The Science department are saying goodbye to Kat Allen this year and we would like to thank her for all her efforts and wish her good luck in her new adventure at Henlow Academy.
Helen Bibby
Mrs Bibby has been here at Samuel Whitbread since 2002 and will leave a great hole in the Business Studies department. She has contributed a great deal here at Samuel Whitbread; apart from successfully teaching and supporting students within the department, Mrs Bibby has supported countless students and families in the various pastoral roles in Years 9, 10 and 11, as well as in the Sixth Form. Mrs Bibby has been a much valued and appreciated member of staff and we wish her every success as she moves on to The Knights Templar School.
We're sorry to be saying goodbye to Ben Clark, he'll be greatly missed by students and staff alike. He has been teaching ICT and Computer Science at Samuel Whitbread since 2010 and we're all going to miss his natural enthusiasm; he has contributed a great deal. We all wish him every success in his new role as Head of Department at Harlington Upper School.
Ben Morris
Ben Morris has been an outstanding teacher of English at Samuel Whitbread for a number of years. Several students have gone onto study English at university no doubt largely due to his passion, enthusiasm as a role model in the classroom. In the last two years he has been Head of English and we wish him success as he moves onto a new, exciting role in St Albans.
Simon Law
The Science department are saying goodbye to Simon Law who is retiring at the end of this year from the Science prep room. Simon has been with SWA for seven years and has been a popular member of the team, we all wish him all the best with his next adventure.
Maria Male
Maria has been an amazing tutor and classroom teacher, working with a range of students to ensure they have every opportunity to succeed. In addition she has been a valued member of the department, always one to offer to help and made light work of marking mocks to support many a colleague. We wish her all the best in the future.
George Cullin-Moir
Our Engineering technician, George Cullin-Moir, leaves the DT&E department to start a degree at Loughborough University. We thank him for all the help and support this year and wish him well in his continuing studies.
Marie Rider
Sadly Marie Rider will be leaving SWA after covering a maternity position this year. As a Department we would like to thank her for all the contributions to the Health and Social Care team. Her years of experience within the nursing profession has inspired Sixth Formers to pursue a degree within the subject. We would like to thank her for all her hard work and dedication during her short time here.
We would like to remind Parents and Carers of the regulations regarding holidays and would like to make you aware that Best Term dates may differ from the term dates published on the Central Bedfordshire website. Please see our website https://www.samuelwhitbread.org.uk/notices/
The Education (Pupil Registration) (England) Regulations 2006 and | 4,890 |
Chicken Salad Chick hatches<|fim_middle|>.m., free tumbler to first 50 guests who spend $30 on Thursday, a free scoop of Classic Carol to first 100 guests on Friday, and kids eat free all day on Saturday.
The restaurant is the company's 62nd location since founder Stacy Brown whipped up the best chicken salad she could make as part of her personal quest to find the perfect recipe.
Chicken Salad Chick has plans to open four to five more restaurants in the Nashville area over the next year, starting with Handersonville, Spring Hill and Bellevue, Deviney said.
As the name implies, Chick Salad Chick specializes in chicken salad.
"All are named after someone special in Kevin or Stacy (Brown's) life," Deviney said about flavors like Fancy Nancy, Cranberry Kelly and Buffalo Barkley. "We make that great chicken salad and have fun mixing flavors with it."
In addition to the 11 chicken salad flavors offered in Murfreesboro, the restaurant will also serve up pimento cheese, spicy pimento cheese and egg salad.
The salads can be made on white or wheat bread, croissant, or on a bed of leafy greens. The sandwiches can also be served as a chicken salad BLT.
For side items, the Murfreesboro team serves broccoli salad, grape salad (which is more of a dessert), fresh fruit or chips.
"All made from scratch with love every day," Deviney said.
The Chick, choose a scoop or sandwich of chicken salad, egg salad or pimento cheese plus a side or soup for $7.99
Classic salad with a scoop for $7.99.
Signature sandwiches, chicken salad or pimento cheese BLT, turkey club or turkey pesto for $8.99.
And every plate gets pickle spear and iced sugar cookie.
Salads can also be bought in bulk for $5.99 for a small or $10.99 for a large.
2855 Medical Center Parkway, suite F, Murfreesboro
chickensaladchick.com
Stacy Brown took her "perfect chicken salad," now known as Classic Carol, and sold it door to door in Auburn until she got a call from the local health department. Brown learned then she couldn't make food in her kitchen and sell it.
So her partner and now husband, Kevin Brown, took the idea under his wing and the restaurant was hatched in 2007.
Chicken Salad Chick is open from 10 a.m. to 8 p.m. Monday through Saturday.
Reach Michelle Willard at 615-278-5164, on Twitter @MichWillard or on Facebook at facebook.com/DNJBusiness. | in Murfreesboro
Michelle Willard
mwillard@dnj.com
MURFREESBORO – Chicken Salad Chick's first Middle Tennessee location opened Tuesday in Murfreesboro.
"We can't wait to get to Murfreesboro and get started," said Scott Deviney, Chicken Salad Chick CEO.
The opening was celebrated by awarding to the very first person in line gets a free pound of chicken salad every week for a year. The next 99 people in line got a free pound per month for a year.
The remainder of the week is marked other giveaways, like a free tote bag on Wednesday to the first 50 guests at opening and 6 p | 143 |
I have been thinking a lot about the seasons and the cycles in nature. Living in the city, I feel a bit removed from the need to pay attention to the patterns of the weather and of the sky. A few nights ago though the moon was full and so bright over the city…perhaps that is why the moon appeared in this painting that I finished on Saturday.
While I was working on this piece I worked to the point where the tree was in place, the plants below were set. I had painted the space next to the tree black and thought that I would scratch/draw in gardening notations or maybe a garden plot plan. So I went to my computer and did a search and came upon information about gardening to the moon phases. I found that fascinating. It is a practice as old as time and it makes sense to me.
My mother used to be a nurse and worked many nights in the emergency room. She tells me that the nights where there was a full moon there was always more activity, especially in the delivery room. Despite all the technology that we have, the gadgets that fill our homes, the dizzying busy-ness of modern life, we are human, of the earth. A part of us still heeds to the cycles of the moon and the sun and the rotation of the planet.
Anyway, so I found myself reading more about lunar planting and knew that I needed to bring the heavens into this painting. I ended up drawing in representations of the moon at the top and then beneath I did a drawing of the constellation Ursa Major into the wax. A loose interpretation of the constellation, of course.
And darkness was just as important as light.
As always, absolutely beautiful. I'll take a closer read shortly. Meanwhile, I do hope you are all well. With Love, A.
Love the contrast in this piece. Thanks for sharing the background -- the<|fim_middle|> coincide with it - but i have not had it happen to me - but maybe i have not moon gazed enough ! interesting idea, though, it makes me curious.
there was a time when no one had to look at a calender to find out the cycle of the moon - they knew!
I love this piece, Bridgette!
It's true..although I never worked in a hospital, I did work nights when I was in retail..and those full moon nights were most interesting for sure!
Really interesting to hear how this painting evolved and the way in which it reflects your experience. It is a beautiful, strong piece.
It's always a treat to read the ponderings behind an artwork. A privilege, in fact. Blogging has certainly opened that door. Beautiful work, Bridgette.
Gorgeous!!!!....and thanks for sharing your journey with the moon.
I am unable to sleep on a full moon night.
Excellent work. You have great skill with encaustic and your vision is always refreshing. | phases of your piece.
i have READ that if you make a point of looking at the moon every night your cycles with | 24 |
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Alicia Keys, India.Arie, Aaliyah Lead Soul Train Nominations
Annual awards show will be held March 20 in Los Angeles.
archive-Joe-DAngelo 02/08/2002
Another awards show, another set of pack-leading nominations for Alicia Keys and India.Arie.
Keys is ahead of all others at the 16th annual Soul Train Music Awards with four nods, while Arie, the late Aaliyah and the Isley Brothers featuring Ron Isley follow with three apiece, according to a spokesperson for the March 20 event.
The three ladies, plus Angie Stone, are up for Best R&B/Soul Single, Female, and they'll be competing for Best R&B/Soul Album, Female, with Sade's Lover's Rock. Aaliyah and Keys are also contenders for R&B/Soul or Rap Album of the Year for Aaliyah and Songs in A Minor, respectively, while Arie and Keys will face off against Fabolous and Bubba Sparxxx in the Best R&B/Soul or Rap New Artist category.
The Isley Brothers featuring Ron Isley received recognition in the categories Best R&B/Soul Single by a Group, Band or Duo for "Contagious"; Best R&B/Soul Album by a Group, Band or Duo for Eternal; and the Michael Jackson Award for Best R&B/Soul or Rap Music Video for "Contagious."
Destiny's Child, Brian McKnight, Usher, Ja Rule, Jay-Z, Musiq Soulchild and Jagged Edge have two nominations apiece.
Arie is also favored to take home the most Grammy Awards on February 27 with a leading seven nominations, while Keys has six (see "U2, India.Arie Lead Grammy Pack"). Keys and Aaliyah also won two American Music Awards in January (see "Alicia Keys, Destiny's Child, Aaliyah Excel At AMAs").
The Soul Train Music Awards will be given out at the Los Angeles Memorial Sports Arena, where soul singers the O'Jays will be bestowed with the Quincy Jones Award for Outstanding Career Achievement. Alicia Keys will be honored with the Sammy Davis Jr. Award for Female Entertainer of the Year, and Dr. Dre will receive the male equivalent.
A taped broadcast of the awards ceremony is scheduled to air in syndication in late March<|fim_middle|>India.Arie | . An album featuring tracks by several of this year's nominees is due March 26. Compilations based on the Soul Train Lady of Soul Awards and the Soul Train Christmas special are also in the works.
Nominations for the 16th annual Soul Train Music Awards, according to an event publicist:
Best R&B/Soul Single, Female
Aaliyah - "Rock the Boat"
India.Arie - "Video"
Alicia Keys - "Fallin'"
Angie Stone - "Brotha"
Best R&B/Soul Single, Male
Jaheim - "Just in Case"
Brian McKnight - "Love of My Life"
Musiq Soulchild - "Love"
Usher - "U Got It Bad"
Best R&B/Soul Single, Group, Band or Duo
Destiny's Child - "Survivor"
Isley Brothers featuring Ron Isley - "Contagious"
Jagged Edge with Nelly - "Where the Party At"
'NSYNC - "Gone"
Best R&B/Soul Album, Female
Aaliyah - Aaliyah
India.Arie - Acoustic Soul
Alicia Keys - Songs in A Minor
Sade - Lovers Rock
Best R&B/Soul Album, Male
Jaheim - Ghetto Love
Michael Jackson - Invincible
Musiq Soulchild - Aijuswanaseing (I Just Want to Sing)
Usher - 8701
Best R&B/Soul Album, Group Band, or Duo
112 - Part III
Destiny's Child - Survivor
Isley Brothers featuring Ron Isley - Eternal
Jagged Edge - Jagged Little Thrill
R&B/Soul or Rap Album of the Year
Ja Rule - Pain Is Love
Jay-Z - The Blueprint
Best R&B/Soul or Rap New Artist
Fabolous - "Young'n (Holla Back)"
Alicia Keys - " Fallin'"
Bubba Sparxxx - "Ugly"
Michael Jackson Award for Best R&B/Soul or Rap Music Video
Missy "Misdemeanor" Elliott - "Get Ur Freak On"
Jay-Z - " Girls, Girls, Girls"
Busta Rhymes - ""Break Ya Neck"
Best Gospel Album
Yolanda Adams - "The Experience"
Kim Burrell - "Live in Concert"
Donnie McClurkin - "Live in London"
Doug and Melvin Williams - "Duets"
*NSYNC
| 508 |
<|fim_middle|> | The summer is the ideal time of the year to be active. You can ramble through blossoming fruit orchards, hike to alpine meadows or walk along "Waalwege" – typical South Tyrolean walking trails near water channels. You can climb peaks or engage in Nordic walking. By riding along the various bike paths, forest trails and mountain passes, mountain bikers and cyclists definitely get their money's worth. Golf aficionados can play at the 9-hole golf course in Lana . In the Passeiertal valley and in Sarnonico there are two more 18-hole golf courses. Horse lovers are in good hands at the Sempash riding stables in Tisens. And those of you who love action can spend their time climbing, paragliding or rafting.
If you fancy cooling off, go for a dip in a pond named Hippolyter Weiher, the swimming pool of Tisens, the ecological swimming pool in Gargazzone or other pools close by.
You can also spend time with your hosts who once a week accompany their guests on a hike to their alpine pasture in the Ultental valley. And those of you who are in the mood can help with the apricot harvest. | 255 |
Старе́ние бакте́рий () — постепенное угасание клеточных функций у отдельных бактериальных клеток со временем. Индикаторами старения служат децентрализованное деление и повышенная вероятность гибели. Главной причиной старения бактериальных клеток считают накопление повреждений клеточных структур (факторов старения). Признаки репликативного старения демонстрирует бактерия на этапе асимметричного деления. Бактерии, которые в норме делятся симметрично, такие как , при некоторых условиях окружающей среды начинают делиться слегка асимметрично, что можно рассматривать как проявление репликативного старения.
Факторы старения
Под факторами старения понимают накопление неустранимых повреждений компонентов клетки, которые непосредственно приводят к пониженной жизнеспособности бактерий. Факторами старения могут выступать повреждения ДНК, накопление старого материала клеточной стенки, неуложенных или повреждённых белков. Полюса клетки E. coli могут служить показателем старения, поскольку один из полюсов каждая бактерия наследует от материнской клетки, а один достраивает сама. Важную роль в старении играют тельца включения, представляющие собой скопления повреждённых и неуложенных белков.
Механизмы
Старение<|fim_middle|>иальное старение проявляется у Caulobacter crescentus, у которой оно впервые было описано. В начале жизненного цикла бактерия представляет собой подвижную клетку. Когда она находит подходящий субстрат, она оседает на него, превращаясь в неподвижную клетку-стебелёк. Клетка-стебелёк начинает делиться, отделяя новые подвижные клетки. Однако со временем новых клеток образуется всё меньше, что можно рассматривать как признак старения.
Считается, что бактерии, делящиеся симметрично, бессмертны. Однако у E. coli удалось обнаружить признаки старения в ходе наблюдения за старым и новым клеточным полюсами. Дочерняя клетка, унаследовавшая старый полюс материнской клетки, росла значительно медленнее, чем та, которая унаследовала новый полюс. Пониженная скорость роста, вероятно, по крайней мере отчасти была вызвана тем, что тельца включения скапливались около старой клеточной стенки. Такая локализация, по-видимому, объясняется пониженной скоростью диффузии плотных скоплений макромолекул, а также их вытеснением на периферию клетки нуклеоидом. Схожий механизм старения был описан у дрожжей Schizosaccharomyces pombe, которые делятся бинарным делением, а не почкуются, как S. cerevisiae.
Однако первоначальные данные о старении у E. coli были частично опровергнуты более поздними исследованиями, использующими микрогидродинамику. В этих экспериментах отдельные клетки демонстрировали постоянную скорость роста на протяжении сотни последовательных клеточных делений, хотя с каждым делением всё больше клеток погибало.
Примечания
Физиология прокариотов
Старение
Биогеронтология | клетки начинается с асимметричного деления, приводящего к неравному разделению факторов старения между дочерними клетками. Существует мнение, что неравное разделение повреждений между двумя клетками при делении одноклеточных организмов минимизирует их влияние на популяцию в целом: клетка, получившая больше повреждений, погибнет, но зато оставшаяся в живых клетка будет иметь меньше повреждений, чем её предшественница. Это относится не только к бактериям: например, при почковании дрожжей Sacchoaromyces cerevisiae факторы старения остаются в материнской клетке, так что дочерняя клетка получается «моложе».
Наиболее отчётливо бактер | 217 |
It's in the difficult<|fim_middle|> wine dominated by Cabernet: it is indeed, but not the way in which we would have thought. When ripe enough, Margaux Cabernets have a balance and softness that are otherwise characteristic of Merlot; and of course this charm and finesse belong only to their terroir.
Château Margaux 2013 cannot claim to be a great vintage: we know very well that it was born under difficult conditions. But we are immensely privileged to have produced it at the beginning of the 21st century when all the care and attention, all the sacrifices, are possible; this wine justifies all of these efforts. | vintages that the very great terroirs reveal their incredible supremacy one way or another. This rule remains true for 2013, but we don't exactly know why. Precocity is one of the reasons: our best Cabernet plots – among the earliest in the Médoc – had already reached a very good level of ripeness before the hasty harvest, and it came close, within four or five days, to reaching excellency. The other reasons remain, and will remain, unclear for a long time yet; the genius of great terroirs is difficult to fathom.
Whatever it is, all the large Cabernet plots have , without exception, produced magnificent wines, so clearly above all the others that the Château Margaux blending was, in fact, easy to decide. It consists of 38% of the harvest, a very classic figure. However, the proportions of the grape varieties are unusual: 94% Cabernet Sauvignon, the largest proportion ever; 5% Cabernet Franc, 1% Petit Verdot and… no Merlot at all. Even our best plot, which we had the luxury of harvesting with great care, turned out to be disappointing.
So we can expect a | 253 |
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You are at:Home»News»Music»Carl Nielsen International Competition to focus on fairness
Carl Nielsen International Competition to focus on fairness
By Andrew Anderson on July 16, 2018 Analysis Music, News
The Carl Nielsen International Competition for violin, clarinet and flute has announced new transparency measures.
"In putting together the components for the 2019 Carl Nielsen International Competition, we have tried to focus on what we believe are the most crucial aspects from the perspective of the participating musicians: namely – offering a platform and transparency," said Nikolaj Znaider, artistic advisor for the violin strand.
He continued: "Firstly, the jury will not include any teachers; secondly, votes will be made public at every stage of the competition<|fim_middle|> | ; thirdly, the jury will not be provided with biographies in the first round and will be encouraged not to read up on the participants in their spare time."
The competition will also make use of screens so that jurors cannot see the performers for some of the rounds.
"I think this will be very interesting and provides a way of freeing the violin jury of pre-conceived ideas and allowing for the competition to be both fair and honest," added the violinist. Martin Fröst and Emmanuel Pahud lead the clarinet and flute strands respectively.
Running from 21-31 March it is the first time the competition has been held in Carl Nielsen's hometown of Odense, Denmark. The Odense Symphony Orchestra will accompany the candidates, with Medici.tv streaming each round.
carlnielsencompetition.com | 163 |
The brain has more than 100 times higher computational capacity than was previously thought, a UCLA team has discovered.
Obsoleting neuroscience textbooks, this finding suggests that our brains are both analog and digital computers and could lead to new approaches for treating neurological disorders and developing brain-like computers, according to the researchers.
Illustration of neuron and dendrites. Dendrites receive electrochemical stimulation (via synapses, not shown here) from neurons (not shown here), and propagate that stimulation to the neuron cell body (soma). A neuron sends electrochemical stimulation via an axon to communicate with other neurons via telodendria (purple, right) at the end of the axon and synapses (not<|fim_middle|> indicting hybrid, analog-digital coding in the dendrites. Parietal DAP and DMP exhibited egocentric spatial maps comparable to pyramidal neurons. These results have important implications for neural coding and plasticity. | shown here). (credit: Quasar/CC).
Dendrites have been considered simple passive conduits of signals. But by working with animals that were moving around freely, the UCLA team showed that dendrites are in fact electrically active — generating nearly 10 times more spikes than the soma (neuron cell body).
The finding, reported in the March 9 issue of the journal Science, challenges the long-held belief that spikes in the soma are the primary way in which perception, learning and memory formation occur.
"This is a major departure from what neuroscientists have believed for about 60 years," said Mehta, a UCLA professor of physics and astronomy, of neurology and of neurobiology.
Because the dendrites are nearly 100 times larger in volume than the neuronal centers, Mehta said, the large number of dendritic spikes taking place could mean that the brain has more than 100 times the computational capacity than was previously thought.
Previous studies have been limited to stationary rats, because scientists have found that placing electrodes in the dendrites themselves while the animals were moving actually killed those cells. But the UCLA team developed a new technique that involves placing the electrodes near, rather than in, the dendrites.
Using that approach, the scientists measured dendrites' activity for up to four days in rats that were allowed to move freely within a large maze. Taking measurements from the posterior parietal cortex, the part of the brain that plays a key role in movement planning, the researchers found far more activity in the dendrites than in the somas — approximately five times as many spikes while the rats were sleeping, and up to 10 times as many when they were exploring.
Looking at the soma to understand how the brain works has provided a framework for numerous medical and scientific questions — from diagnosing and treating diseases to how to build computers. But, Mehta said, that framework was based on the understanding that the cell body makes the decisions, and that the process is digital.
Funding was provided by the University of California.
Neural activity in vivo is primarily measured using extracellular somatic spikes, which provide limited information about neural computation. Hence, it is necessary to record from neuronal dendrites, which generate dendritic action potentials (DAP) and profoundly influence neural computation and plasticity. We measured neocortical sub- and suprathreshold dendritic membrane potential (DMP) from putative distal-most dendrites using tetrodes in freely behaving rats over multiple days with a high degree of stability and sub-millisecond temporal resolution. DAP firing rates were several fold larger than somatic rates. DAP rates were modulated by subthreshold DMP fluctuations which were far larger than DAP amplitude, | 558 |
La sopa de bamia ( 'bamia cocida') o bamia con carne (: البامية باللحم 'bamia con carne') es un estofado preparado en el Medio Oriente con cordero, bamia<|fim_middle|>.
Bamia, un plato típico.
Otros proyectos
Gastronomía árabe
Gastronomía de Egipto
Gastronomía de Jordania
Gastronomía de Líbano
Gastronomía de Oriente Medio
Gastronomía de Palestina
Estofados
Gastronomía de Siria
Gastronomía de Turquía | (Abelmoschus esculentus) y tomates como ingredientes principales. Los ingredientes adicionales utilizados incluyen salsa de tomate, cebolla, ajo, cilantro, aceite vegetal, cardamomo, sal y pimienta. En Egipto, se usan normalmente los tendones del cordero, lo que hace que dure largos periodos la cocción. Ta'aleya, una salsa de ajo egipcia, se usa como ingrediente para agregarle sabor a la bamia. La palabra bamia es simplemente la palabra árabe para el quingombó (Abelmoschus esculentus).
En Turquía
En Turquía, el bamia es un guiso de Anatolia que tiene un sabor agridulce. Se prepara con quingombó, jugo de limón, aceite de oliva, azúcar, sal y pimienta. La bamia turca se sirve a veces como limpiador del paladar entre los tiempos de cocina en las fiestas ceremoniales.
Véase también
Gastronomía árabe
Gastronomía de Turquía
Notas
Referencias
Enlaces externos
Bamia, una delicia de la cocina árabe.
Guiso de cordero con bamia (ocra) y arroz Mufalfa para «Cocinas del Mundo», receta paso a paso.
Okra o bamia con tomate y ajo
Bamia. Receta siria.
Beneficios de la okra o bamia, una verdura poco conocida | 360 |
Editor's Note: Visit the Web-Exclusive section of International Journal of Phoenix Rising Yoga Therapy's Online Resource Center (www.ijpryt.com) to view how words in the lexicon below have been incorporated into a proposal presented to a Washington DC-based trade organization for<|fim_middle|> communications, results…and stress.
Select "Digital" or "Print" and click "Subscribe" | a Phoenix Rising Yoga Therapy stress-management program.
Many of us in our Phoenix Rising Yoga Therapy community may realize from an experiential point of view the real importance of being happy, peaceful, well balanced, and healthy. Those in the corporate or non-profit sectors may, however, experience dynamics of confusion when faced with these kinds of words.
It's important for us to realize that the confusion doesn't necessarily come from any lack of understanding of what these words mean on the part of the individual in the corporate or non-profit world. Rather confusion may show up because of a translation problem.
What are the right words to use to translate Phoenix Rising Yoga Therapy language into a language that those making spending decisions in a corporate or non-profit environment can relate to? What words can we use to support clarity on the part of the people we're communicating with so they can, in turn, justify spending money on our services, given their particular business environments?
Below is a mini lexicon to help with the translation process. Of course there are other word choices that can be found both for these examples as well as others that are not included below. But this mini lexicon will be a valuable starting point to support you as you begin to incorporate the skill of right languaging into your marketing and relationship-building activities.
Bev is certified in Phoenix Rising Yoga Therpay as a practitioner, yoga teacher, and group facilitator. She owns Cultivate Harmony Yoga in Montpelier, Va., where she helps her clients and students find relief from suffering caused by stress and stress-related conditions. Bev also co-facilitates Phoenix Rising workshops in venues throughout the northeastern United States with Phoenix Rising founder Michael Lee. She has Bachelors and Masters degrees in business and 25 years of corporate experience managing people, processes, | 361 |
That letter said that Mr Mueller did not find a criminal conspiracy between Russian Federation and Mr Trump's associates, and that Mr Barr did not believe the evidence in the report was sufficient to prove the president had obstructed justice. Democrats have expressed concern that his version will hide wrongdoing by the president and are frustrated by the four-page summary letter he released last month that they say paints<|fim_middle|> reports that the AG is forming a team to investigate the Mueller investigation. Democrats have escalated criticism over Barr's handling of the document and say they will not accept any redactions. Barr promised that the report would be ready "within a week", but spoke about it in tones meant to imply that it was of no more general interest than, say, a USDA report on fertilizer levels. "So numerous questions here today have gone toward a grassy knoll conspiracy theory", Aderholt said. Mr Barr said he and deputy Attorney-General Rod Rosenstein decided that the evidence was insufficient to establish obstruction. While Burr said he didn't know exactly what's in the report, he added, "but there are going to be things that maybe cause some people to say, 'Oh, gosh, I didn't know that existed'".
Republican Lindsey Graham, who's a member of the Senate Appropriations Committee, has already pledged to pursue the issue in the Judiciary Committee he leads. At one point in the House hearing, he tried to cut off any more questions on the subject. "I am saying I am concerned about it, and I am looking into it", he said. | Mueller's findings in an overly favorable way for the president.
Barr also revealed at the hearing that Mueller was given a chance to review the March 24 letter, bu he declined. He said he's open to eventually releasing some of the redacted material after consulting with congressional leaders, but he drew a line at releasing grand jury material, which would require court approval.
Barr wouldn't discuss the substance of Mueller's findings but did explain some of his process for receiving and reviewing the report and what to expect when it is released: He said the redactions will be colour-coded and accompanied by notes explaining the decision to withhold information. Bloomberg also | 130 |
Top 5 Strange Facts About Eels
Jana Louise Smit
Jana loves compiling and sharing lists about the natural world, science, and history.
1. The Loch Ness Eel
Nessie needs no introduction. Alright, maybe the monster needs a quick hello. This creature is said to inhabit Loch Ness in Scotland. It's been described as a very large cryptid with a long neck – think aquatic giraffe, here – and some reports noted flippers. Many believe its a unique species, a paranormal phenomenon or a surviving population of plesiosaurs from prehistoric times.
But an eel? There's a chance. At least, that's the conclusion of a 2019 study that involved an international effort to take DNA samples from the Loch. Here's what they found.
DNA Results
3 types of amphibians
11 species of fish
19 mammals
Countless microorganisms
Eels in every water sample
No DNA from plesiosaurs or other unexplained biological hosts (Oh darn...)
The Eel Theory
The Loch Ness Monster as an eel was considered as early as 1933. Investigators felt that a giant specimen could be the culprit. As the DNA tests and local knowledge about the Loch's species proved, Loch Ness teems with eels and a few are unusually large. However, the species was identified as the European eel and they aren't big enough to account for Nessie's size. Not unless the large size of the Loch allows them to grow bigger than their normal 1.5 meters (4 feet, 11 inches).
The scientists admitted that DNA degrades quickly and that they could've missed the full spectrum of creatures living in the Loch. What does that mean? There's hope, monster fans. Nessie the plesiosaur-thingy might still be out there.
2. Seals Snort Them
A few years ago, scientist Charles Littnan received an email. It set him on a brave quest that, unlike the movies, never came to a satisfying close. Littnan, fellow scholars and veterinarians are still dumbstruck about why<|fim_middle|> latter made him zing his tank with 600 volts. He was such a power bonanza that staff decided to enlist his help with the annual Christmas display.
Starting in 2012, Sparky powered the aquarium's Christmas tree. Don't worry, no eels were harmed during the making of this movie. A pair of electrodes were installed in the tank and collected the electricity that powered four lines of lights decorating a tree next to Sparky's tank. The eel did well. Just by being himself, the lights stayed on.
© 2019 Jana Louise Smit
50 Legendary Artifacts From Chinese Legends, Mythology, and Fantasy Sagas
5 Legendary Chinese Female Warriors and Heroines. How Many Existed in History?
Alexander Hamilton—American Statesman and Founding Father | seals snort eels.
Every now and again, a seal was found with an eel stuck up its nose. This always happened on a remote northwestern Hawaiian island. The species was always a juvenile Hawaiian monk seal. All the eels were very long and very dead. None of the seals appeared stressed about their hood ornaments, either.
These seals remain rare. Scientists are worried that dead eels stuck in their nostrils could cause health issues.
The Official Response
The email's subject line just read "Eel in nose" and wanted to know if there was a protocol to deal with this kind of situation. Littnan made calls and send his own emails to find the answer. As it turned out, there was no official protocol for eel snorting. Littnan and his colleagues went back to the basics – they simply pulled the two species apart.
When seals dive underwater, their muscular nostrils close automatically. There's little chance of an eel wriggling itself through and deep enough to get stuck. Although seals often throw up, Littnan couldn't imagine that the fat eels would shoot out the nose, a difficult exit under the best of circumstances, rather than the mammal's mouth. Watch this space.
3. They Get High on Cocaine
The European eel lives in waterways but travels to the ocean to breed. After creating the next generation, the adults die and their kids return to the waterways. However, artificial dams and pollution are mowing their numbers down like reapers. Not so fun fact: the species is critically endangered.
Recent studies showed a new danger – cocaine is entering Europe's waterways.
The European eel.
The Physical Effects
In 2018, the University of Naples wanted to know exactly how the drug affected the eels. The analysis found a disheartening set of problems.
Traces of cocaine in the brain, gills, and muscles
Swelling and disintegrating muscle tissue
Needless to say, this could interfere with the eels' endurance when they go on their 6,000 kilometre (3,728 mile) trek to the ocean.
4. The Oldest Eel Lived in a Well
In 1859, Samuel Nilsson threw an eel down a well. The 8-year-old boy wasn't being cruel. This was once a common practice in Sweden and it served both the well's household and the eel. During that time, families relied on their own water source and an eel a day (or as long as it lived), kept the pests away. The creature was in a safe environment and it ate well. The family, in turn, had relatively clean water. Relatively. Because, you know, there was still an eel down there.
The property was bought by its current owner, the Kjellman family, in 1962. They knew about the eel in the well and became so fond of the creature that they named it Åle and showed it to their friends.
Åle wasn't Normal
By the time the Kjellmans moved in, Åle was approximately 100 years old. This was already bizarre since eels rarely live past the age of 7. However, nothing lives forever and the plucky fish passed away in 2014. By then, the eel was 155 years old.
Perhaps the secret of its longevity had something to do with the well. Åle wasn't the only eel down there. It had a companion which was estimated, during 2014, to be 110 years old. Two eels hit the triple age digits in the same well. What are the odds?
5. One Powered a Christmas Tree
Alright, we all know the drill. Don't touch an electric eel. The fish can release a surprising amount of voltage, depending on how crabby they feel. This electrical ability is not purely defensive. Eels live in dark places and use tiny shocks to sense their environment, much like a bat uses radar signals.
Enter Sparky, an eel at the Living Planet Aquarium in Utah. Well deserving of his name, the male pulsed electricity when he moved, searched for food or became ticked off. The | 885 |
Despite the fact that Google is absolutely crushing the search engine industry with its 67 percent market share, its social media offspring, Google+, is feeling precious little love from the digital marketing community. While many webmasters are rejoicing in Google's struggles to carve out a piece of the social media pie, the facts suggest that online marketers may<|fim_middle|> screen sizes used by your audience.
New photo editing features enable Google+ users to present an improved graphic image of their content, which means better engagement with website visitors.
The best place to start is with an optimized Google+ profile. This is critical to making the connections with people who will form your circles. Include a good cover photo, and use the about page to provide a snapshot of what you're all about: personal data, information about your business, interests, and skills.
Create an editorial calendar, and post regularly to your Google+ profile. As with any social media network, focus on providing interesting and relevant tips and ideas as opposed to turning your profile into a sales page. Devote the time to read other users' posts and leave insightful comments wherever you can; all comments should be signed with your Google+ profile link.
Use Google+ authorship to build your authority and readership; this will translate into improved search rankings. By including your Google+ profile link in each of your blog posts, you'll increase your trust rating and attract more readers.
Use Google+ to market your business to your local community. Your local page can be promoted through your Google+ profile by adding your business category information as well as your business phone number and location. | be ignoring Google+ at their own peril.
According to a recent Forrester report, Google + is a more effective marketing channel than Twitter, and is second only to Facebook when it comes to social influencing power. The report concludes that Google+ users are twice as engaged as Twitter users, and that Google+ is being used on a monthly basis by 21 percent of the adult population with access to a computer versus 19 percent for Twitter.
Once Google makes an investment decision, such as expanding into social media, you can bet that they're going to do everything in their power to make it a success – and nobody can seriously question Google's ability to finance plenty of power.
Another fact to keep in mind is the increasing importance of social media signals in confirming a website's authority. There is simply no way that Google is going to be maneuvered into relying on third-party social data to fuel its search engine ranking algorithm; Google will continue to invest whatever it takes to establish Google+ as a viable source for social signal juice.
Google is the undisputed leader in online searches, and by adding Google+ to your digital marketing, you're tapping into that reservoir of power and influence – especially as Google rolls out new features and functionalities to Google+.
Google+ helps you build the type of social signals that can impact your search engine rankings. The Google+ platform includes important social tools such as Google Hangouts, Google+ Circles, and various Google social communities. After all, who knows better what Google wants to see than Google?
Google+ offers responsive design features that allow your images and videos to adapt to the different | 326 |
In a recent yoga class, the instructor asked us to feel the 'residue' as we stood in Uttanasana (forward fold) left behind from a particularly challenging vinyasa flow she just put us through. It struck me odd at first, but then as I stood there feeling the burning in my right thigh dissipate slowly, I began to think about the rest of the 'residue' we deal within our everyday lives. How do I handle the residue left behind from others and how is it that my own residue affects others?
Last night, Mother Nature blessed us with her glorious wintry mix of snow and ice. I woke up this morning to a winter wonderland – which, by the way, doesn't happen too often in my part of the country. The sun was beginning to rise as the rest of my family was in deep slumber. I donned on my hat, winter boots and coat and set out to experience the stillness of the morning. I don't know why the world seems a little more peaceful with a blanket of newly fallen snow. As I stepped onto my driveway, I felt my foot sink about three inches and heard the old familiar sound of crunchiness of the perfect snow. (I was born and raised in the Midwest!) I thought to myself, "What perfect snow to build a snowman!" The only other footprints I saw were from a squirrel that had scurried up the tree in my front lawn.
As I stood there looking back at my footpath in the snow, I was reminded of the 'residue' that we continually leave in our lives. What kind of residue in my life had I left that others have had to feel and deal with? I have gotten better over the years to watch my tongue before saying something sarcastic or hurtful. I am reminded how quickly hurtful remarks can roll off of one's tongue as I've listened to my own children argue with each other. As I continued walking down the snow-covered sidewalk, I became acutely aware of the fresh footsteps I was making. Isn't life kind of like that,<|fim_middle|> Looking back on my path, I thought, "Were my footsteps evenly spaced and perfect? Perhaps no, but I walked the best that I could down this path. As I stood there looking ahead, I thought to myself, "I could be fearful of messing up this beautiful, untouched snow in front of me, or I could make a conscious effort to make my footprints (i.e., residue), with integrity.
So, what type of 'residue' will you leave behind today? | too? Each step I took was a new and perfect footprint that only I could make. | 18 |
Canada really supports gay rights. I hear 1 million show up for the gay pride parade in Toronto. An estimated 600,000 here in Vancouver, just 50 miles north of Bellingham, WA. where I live. Within bicycling distance so I bicycled up, like I did last year.
I attended the parade and also explored some Vancouver bike paths and neighborhoods. Even took a trip out to the mountain area called Pitt River and Golden Ears. Friday to Monday adventure. See my pictures on Flickr, but here are some appetizers.
Treasures one finds when traveling slow, like these sunflowers painted on a garage door.
Dancing at Celebrities was quite a trip after the pride parade. The floor was undulating to the music. Crowds, lasers, strippers, music; it all comes at the senses. My ears were ringing for several hours after venturing in there, but it was quite exciting.
Parade ended at English Bay where one can see festival grounds dwarfed by nearby buildings and mountains. Vancouver has a dramatic setting, also a fairly strong economy due (I'd say) to "blue state style" economics. Innovation and responsible banking. Also good balance between public sector and private sector, rather than the two always fighting like they seem to do in the US. Canadians don't tend to view their public sector as evil. It also helps to have a lot of natural resources that haven't yet been depleted. Oil, gas, coal, timber<|fim_middle|> high sales tax also. Some of it is that, but also we feel the strength of living near the powerhouse that is Vancouver Metro.
Traffic at Bellingham International Airport has nearly doubled recently as our airport is kind of becoming Vancouver's second airport.
In contrast to the atmosphere at Celebrities, a quiet ride along Pitt River bike paths near the Golden Ears mountain area. I like contrasts. Keeps life varied.
Rainbow shopping carts from Canada Safeway supermarkets in the parade. Festival enjoys sponsorship from many large corporations like Safeway and Toronto Dominion Bank.
Riding through Whatcom County and into BC, the air was delicious. Mount Baker was out in full as viewed from Slater Road.
Great stuff. Luv the view of Baker. | , hydro power. Housing is expensive, but the economy is fairly strong and Canada has fairly good social safety net.
We feel some of Vancouver's economic strength with cross border retail traffic in Bellingham. Some conservatives say that's because Canadians are shopping south of the border to avoid taxes, but Washington State has pretty | 63 |
This article explores the relevance of Georg Simmel's phenomenology of money and interpretation of modernity for understanding and evaluating contemporary financial information and communication technologies (ICTs). It reads Simmel as a philosopher of technology and phenomenologist whose view of money as a medium, a "pure" tool, and a social institution can help us to think about contemporary financial media and technologies. The analysis focuses on the social-spatial implications of financial ICTs. It also makes links to media<|fim_middle|> the relation between technologies and social change, and explores alternative social-financial media and institutions. | theory, in particular remediation theory and Marshall McLuhan, and refers to work in anthropology and geography of money to nuance the story of the progressive dematerialization and delocalization of modern life. The conclusion highlights Simmel's continuing relevance for thinking about | 52 |
Canada's original stand up paddle surf contest is coming back to Tofino and this time it's bringing it's big brother. Back by popular demand, Canada's most passionate stand up paddleboard surfers return to the west coast of Canada for the second annual Tofino Paddle Surf SUP Invitational, October 23 to 25, 2015.
Last year 64 SUP surfers from Ontario, California, Washington and Hawaii joined a strong crew from Vancouver Island and B.C. in the inaugural event. The two day contest featured judged heats in Pro men, amateur men and a women's division. The top surfers in the pro and women's went on to represent Canada at the ISA World Championships.
This year SUP surf won't be the only contest on the water. The Invitational will wrap up with a one day surf contest.
SUP surfers will compete on Friday and Saturday with the winners crowned at a Saturday night banquet. Surfers will take to the water on Sunday for their contest. Both will be held at one of the beaches near Tofino, British Columbia, Canada's surf capital.
The<|fim_middle|> together.
We are proud to announce that this event is sanctioned as the official Canadian Surfing Associations Qualifying Event for representation at the 2016 ISA World SUP Games for both men and women's divisions. | Tofino Paddle Surf SUP Invitational will run as a three day event in Tofino, using a classic heat/judging panel format, and have open pro men's, amateur and a women's divisions. By adding a 'surf' contest component this year, we create an environment of mutual respect between all disciplines of surf and provide an opportunity to bring people together to share their love of surf and their community and to have a good time | 90 |
The Markham Thunder returned to action on<|fim_middle|> the back, not before Montreal would take a chance on Howe who would make the save.
Laura Stacey, playing well in her first game back from the CWHL All-Star Break, once again would drive the puck in towards Les Canadiennes but unable to do anything with it before a stoppage of play was called in the dying minutes of the game's first period.
With just a minute left to play and Nicole Brown in possession of the puck for the Markham Thunder, she would get shuffled up with Montreal, leading to what would be yet another brief halt in action.
Up against the boards with the clock now quickly counting down, Jenna McParland would battle for the puck against defensemen Melanie Desrochers in Les Canadiennes zone but unable to claim it to end the opening frame in Thornhill.
With the second period now underway, the Thunder would start off in their own zone in front of Howe, but would then make their way to Les Canadiennes zone looking to add another goal to the scoreboard early on, but Montreal would drag the puck out, keeping up with the fast paced game.
Back in the Thunder zone with Ambrose up against the boards in the left hand corner, Montreal would look to get something going but held back by a power spurt from Markham. This would remain with Bozek out front with the aggression being pushed on the right hand side, now out towards centre ice before they would be called for slashing and put on the penalty kill.
Ambrose would then take a shot towards Erica Howe in the Thunder zone, but saved amongst a scrum before a stoppage of play was called. Montreal, looking to gain possession now, would drive the puck around Markham's net in hope to finally get something going and almost did as Genevieve Bannon would deflect it off the post and back into play.
With Markham now on the power play, Bozek would fire the puck from centre ice down to Laura Stacey who would take a shot of her own but miss, however, not losing the puck for Markham. Jamie-Lee Rattray would then receive the puck on her stick, sending it to Victoria Bach who, out front of the net, would score her second goal to get Markham back in it.
With the power play counting down and the Thunder looking to do more damage, they would drive into Les Canadiennes zone, up against the boards while battling for the puck, though they would lose possession to Montreal before a stoppage of play was called.
Now off the right side dot in front of Maschmeyer, the Thunder would take advantage once again, Bozek taking a shot but shorthanded before heading back into the Markham Thunder zone.
Larocque and Webster would now pass the puck around out front of Montreal's zone, sending it to the boards where Kristen Richards would battle for it joined by Webster as well as forward Jess Jones.
Both teams would then have a quick bench switch before Markham drove back to Montreal's zone with an open chance saved by Maschmeyer. Jill Saulnier would then grab it to try and get something going for Montreal, sending it down to Marie-Philip Poulin would send it back to Saulnier out front of Howe and the Thunder net.
Just a moment later, Saulnier would break the scoring open for Montreal, assisted by Ann-Sophie Bettez, now trailing by a single point with just under four minutes left to play in the second period.
Markham, unwilling to give them a chance to come close again, would stay steady in Les Canadiennes zone while also looking to add a third, Fortino with a close chance for Markham, with Laura Stacey out front of the net.
With just under two minutes left, Jamie-Lee Rattray would gain possession, once again working with Laura Stacey unwilling to give an edge to score the Thunder's third goal. Montreal would then turn it around, pacing quickly towards Erica Howe, who with quick instincts, would make a great save to keep Markham up by one at the end of the period.
The Thunder would break open the third period from the centre ice draw, Laura Stacey taking a shot but hitting the pads of Maschmeyer and back into play. Montreal would then drive the puck into Markham's zone looking to even the scoring, but turned around and fired by Jess Jones, nearly just missing an opportunity to score the Thunder's third goal.
Remaining in Markham's zone just three minutes into the final frame, they would battle for the puck up along the boards on the left side, unable to come up with anything before the Thunder turned it over to Montreal's zone.
The play would then return to Markham's zone where Marie-Philip Poulin would take a shot on Erica Howe, quickly saved before the Thunder came up with an opportunity once again to up their lead on Montreal.
With the puck being dropped from the left side dot in Les Canadiennes zone, Laura Stacey would find herself working much like Laura Fortino to find a hole, but it would end up being Nicole Brown taking the shot stopped by Maschmeyer.
Montreal wouldn't let up, going right back at it the other way, missing Erica Howe and back around the ice with Markham retrieving it and continuing to play hard. Richards would the find herself up against the boards amongst many others before heading to the bench.
With an open opportunity in Montreal's zone, Laura Stacey would pass the puck to Victoria Bach on the net's left side, unable to find a route to successfully pass it through. Les Canadiennes, not liking it, would take Markham into the corner of their zone, Jenna McParland getting body checked, giving the Thunder another power play.
With eight minutes left, Kayla Tutino would find herself out front of Erica Howe, just short handing the puck, missing the shot before turning it back over and into their own zone. From the right side dot in Markham's zone, Taylor Willard would come close to netting Montreal's second, keeping the battle up for Howe who would take another pair of shots and manage to keep them out.
With just under four minutes left to play in the game's third period, the Thunder would continue to push to keep the puck away from Les Canadiennes, however, Poulin would find another opportunity, slapping it from centre ice but stopped on a pad save from Howe.
Both teams would then do a quick bench swap before resuming play in Montreal's zone, Les Canadiennes quickly pacing the Markham zone but with enough time for Howe to find it and come up with the sprawling save.
Now with just one minute left on the clock, Howe would be pulled for the extra attacker for Markham, giving Montreal one last shot to reclaim the victory on the power play.
This would send Jocelyne Larocque to the penalty box with just 34 seconds left to play, meanwhile, a case of the dramatics would take place during this time in the Thunder zone.
Markham's defence would find themselves doing everything that they could to protect the net with the clock counting down to the game's conclusion, giving them the 2-1 win over Montreal.
Before the two sides meet again at Place Bell for the Clarkson Cup Playoffs, the Thunder will host Les Canadiennes for the final time this season on Sunday afternoon as they square off in Bowmanville, Ontario with puck drop scheduled for 12:30pmET. | Saturday night in Thornhill against Montreal's Les Canadiennes who came to town looking to close the gap towards first place.
While Markham has not played since the CWHL Weekend on Sportsnet back on Sunday January 6th against the Inferno, Les Canadiennes have not played since Sunday January 13th when they took on Shenzhen Vanke Rays at Complex Sportif Claude-Robillard.
In front of a nearly sold out crowd on a highly anticipated night in Thornhill, Montreal kicked things off fast against the Thunder in their own zone, quickly taking their first shot on Markham before a stoppage of play was called just three minutes in.
The Thunder then picked up on the action, getting hot early on as well as the Thunder found their way into Montreal's zone where Laura Stacey found an opportunity to bank one in but just missing before hitting the boards.
The Thunder would then find a second chance a moment later, Kristen Richards missing an open shot as well, moving the play back towards centre ice. Les Canadiennes would then find themselves back in Markham's zone at the four minute mark, missing a chance to get by Erica Howe who got the call between the pipes for the Thunder against Emerance Maschmeyer.
Les Canadiennes, still looking to net the game's first goal, would draw back into the Thunder zone after getting their first power play of the night after defensemen Kristen Barbara was sent to the penalty box for tripping.
Montreal would then come close to opening the scoring against the Thunder but not before Erica Howe made the save to halt the play. Just a moment later, she would take another shot, but this one missed and shot high into the mesh.
After looking to reverse the play back into the Canadiennes zone freshly off the power play, Montreal would turn it around but Markham wouldn't allow it as Victoria Bach would slap it past Maschmeyer to put the Thunder up with eleven minutes left to play. Taylor Woods and Jamie-Lee Rattray would be credited with assists on the play.
Off the draw from centre ice, Montreal would win the draw, looking to produce themselves to tie the game, but Markham playing hard would find themselves able to turn it over in Les Canadiennes zone.
After the puck found it's way back into the Thunder zone, Jocelyne Larocque would then retrieve the puck from behind the Thunder net, sending it to Rattray in Montreal's right hand corner looking for a chance of her own to double Markham's lead.
Now with just over seven minutes left to play in the opening frame, Rattray once again would receive possession of the puck but unable to find an opening before Markham got very quickly got the puck back.
Rattray would then attempt to once again net one of her own while Laura Stacey would then receive a pass with a chance of her own to slap it through the opening in Montreal's net.
The Thunder would then be put on the power play for the first time with six minutes left after Erin Ambrose was called for slashing, sending her to the penalty box for two minutes.
Laura Fortino would then head up towards Les Canadiennes zone looking to make a contribution from her own end but with no clear path, she would pass it to Jenna McParland who would come up empty with a short handed shot after losing control in the midst of a collision with Montreal.
Montreal would then drive into Markham's zone to pick up the pace, Marie-Philip Poulin looking to make a statement to open the scoring for Les Canadiennes. Unable to pass it successfully for a chance to tie the game at one, Markham would then pick it up in Montreal's zone, Barbara taking a shot that wouldn't successfully get through.
Off the draw from the left side dot in Les Canadiennes zone, Montreal would claim the puck though Markham would quickly interfere and retrieve possession of it to hold | 803 |
<|fim_middle|>08, his legacy continues in the hearts and lives of so many of us. Sarah is especially thrilled that his wife Lesli will be joining him.
Check out the details below, and make your reservations today. I would love to spend these 10 days in the Holy Land with you! | An informational meeting will be held for anyone interested in learning about a trip to Israel next year. Pastor Matt and Sarah are excited to have you join them and Pastor Shawn and Lesli Thornton!
Sarah and I would love for you to join us in Israel for 10 days in February of 2020! This will be our first time there, and we'll be soaking up the sights and sounds alongside you.
One of the biggest contributors to my coming to faith in Jesus—years ago—was seeing pictures and videos of where Jesus walked. "He was really born here! He really lived here! He really did miracles here! He really died, arose, and ascended here!" This joy eventually spilled over into saving faith. For the first time, Sarah and I will get to enjoy those sights along with you.
One of my heroes, Pastor Shawn Thornton, is leading the trip. As Senior Pastor at Bible Center from 1997-20 | 196 |
Calligo, the data optimisation and privacy specialist, on Tuesday announced that it has acquired Mico Systems, a Canadian specialist in outsourced IT management for small-to-medium-sized clients.
The purchase of Mico Systems, based in Oakville, Ontario, is a significant step in Calligo's continued growth strategy. The acquisition complements the firm's already substantial presence in North America following the October 2017 acquisition of Canadian cloud services provider, 3 Peaks. It<|fim_middle|>, artificial intelligence and archival and erasure services, all supported by 'privacy-first' data management consultancy and specific assistance with national, international and industry-specific data protection obligations, particularly GDPR and PIPEDA support. | also adds new services to the Calligo portfolio – including VOIP and Microsoft Dynamics CRM services – and its own highly successful framework for managed services which will be replicated across Calligo's global locations.
Mico Systems' customers will also benefit from now being supported by an established, global service provider and from having new services made available to them. Calligo provides a unique collection of services that cover the entire data journey, with data privacy embedded at every step. These services include public and hybrid cloud, data analytics | 101 |
The Series SI Signal Simulators are a range of multi-channel Digital and Analog Input/ Output signal generating instruments, which can be used to generate or interrogate Digital and Analog signals in the ranges specified. This range of microcontroller based instruments are designed using state of the art techniques in signal generation and conditioning, thus providing accurate and reliable signal and sensor sources. The instruments find applications in plant commissioning, testing and fault finding and instrument calibration. Offered in several executions like hand-held, free-standing, panel and field-mounted<|fim_middle|> these instruments provide accurate representation of signals calibrated from certified and traceable sources. The Series SI Signal Simulators are designed for continuous full load operation in tough industrial environments. Additional features such as a Digital indication of Voltage, Current and other parameters, easy signal selection and settings are also provided for ease of operation. The instruments are also customized to user specifications. All ASHE instruments carry a lifetime warranty against defects in components and workmanship. | versions, | 2 |
You're probably familiar with the popular saying from the 1990s: "Innovate or die." It was true then and probably even more true today. We are in an era of rapid innovation and disruption driven by advances in information technology—<|fim_middle|> data centers with forklift upgrades every few years.
The article notes that continuous innovation is one of the most discussed topics in the innovation management sector, driven by hyper-competition, globalization, rapid technology advancement, shortening of product lifecycles and a more dynamic business environment.
For IT professionals, the question is not whether to embrace the concept of continuous innovation. Rather, it is how to ensure that the underlying technology infrastructure enables the organization to easily embed innovation as a critical piece of the overall corporate culture.
Many IT leaders are finding that the right converged infrastructure platform can make it much simpler, faster and more cost efficient to access innovation without disrupting existing processes, people or technologies.
With converged infrastructure, IT can accelerate deployments, reduce costs and simplify management by using pre-configured solutions that integrate compute, storage and networking, including the latest advances in all-flash storage, network fabrics and high-density servers.
The challenge, however, is that not all converged infrastructure solutions are designed to meet the unique demands of continuous innovation. To truly embrace innovation flexibility, the platform must be built on an underlying architecture that is stateless and fully modular.
The right architecture is critical because you need the ability to deploy the latest technology advances seamlessly without requiring downtime of existing applications. You also want to be able to refresh the technology at any time, without having to re-architect your data center solutions.
For example, NVMe is an important advance in all-flash storage, delivering price/performance improvements versus earlier arrays. The benefits are particularly dramatic if you choose solutions from Pure Storage™, which does not charge a premium for arrays with NVMe technology.
As an IT decision-maker, you may want to modernize performance-critical workloads to NVMe without having to re-architect your existing data center solutions or prematurely end the lifecycle of non-NVMe arrays that can still meet the needs of many workloads.
The only converged infrastructure platform designed to enable this kind of continuous innovation is FlashStack™ from Pure Storage and Cisco™. FlashStack's fully modular and non-disruptive architecture abstracts hardware into software for non-disruptive changes, allowing customers to seamlessly deploy technology without having to re-architect.
In today's business environment, the ability to innovate quickly and leverage actionable data are qualities that continue to reshape industries across the globe. For IT decision-makers, the pressure is on to deploy solutions that enable continuous innovation and empower development teams with the resources they need—whenever and wherever they need them. The right converged infrastructure can put your organization on the right path. Please visit the links within the special section to find out more about how FlashStack can help you drive innovation at your organization.
1 "Continuous Innovation: A Literature Review and Future Perspective," International Journal on Advanced Science Engineering and Information Technology, June 2018.
3 "FlashStack Delivers Business Value Through Performance and Scalability," IDC, September 2018. | cloud computing, all-flash storage, social networks, big data, artificial intelligence and containerization, to name a few.
Organizations that can harness technology to drive seamless, continuous innovation are at a huge advantage, particularly in addressing modern digital transformation imperatives. With continuous innovation, you can accelerate development cycles, reduce costs and more readily meet the demands of today's highly consumerized markets.
IT teams are in a unique position to empower their organizations with that advantage. For most organizations, the path to continuous innovation starts with an infrastructure platform that allows IT to access the latest and most advanced technology without experiencing downtime or having to re-architect | 127 |
Home Sports Local Sports Top ranked Rockets win on the road
Top ranked Rockets win on the road
It had been a few weeks since the Goddard Rockets hit the road.
Prior to their Friday night contest at Santa Teresa, the Rockets continued racking up wins during a three-week homestand — with the most recent victory coming against Lovington last week at the Wool Bowl, 49-28.
There was an extra bit of satisfaction following that contest, as the win propelled Goddard to a number one ranking in New Mexico Class 5A by MaxPreps.com, the first time the Rockets have held the top spot this season.
One could speculate that this ascension to number one was even sweeter than it might normally be, given that Goddard leap-frogged the crosstown rival Roswell Coyotes to get there.
Roswell had been number one — with Goddard ranked second — the week before. Roswell fell to second in the rankings this past week.
Who knows how the rankings will shake out in the days ahead, but Goddard certainly made its case to stay on top, winning 22-8 Friday night in Santa Teresa to improve to 6-0-1. The comforts of home may be overrated.
During that three-game home-stand leading up to Friday night, the Rockets continued to play a hard-nosed, old-school brand of football: relentless offense and stout, take-no-prisoners defense. It's been their formula for success all year, and led them to victories over Portales (28-0), Los Lunas (28-27, in an absolute thriller) and then last week Lovington.
Santa Teresa, meanwhile, came into Friday's game against the Rockets looking pretty respectable themselves, at 6-0 and ranked sixth in 5A. The Desert Warriors' most recent wins came against Horizon (El Paso, Texas) last week, and the week prior against Valencia, who they beat 14-7. They also defeated Alamogordo 36-13.
Put simply, neither team had been on the wrong side of the scoreboard anytime recently, but something had to give.
The Rockets kicked off to the Desert Warriors to start Friday's game, but would quickly find themselves on offense after forcing a punt. Taking over on their own 15, Goddard wasted no time in putting<|fim_middle|> a night like this."
The Rockets will host Alamogordo on Oct. 19. Next week, Santa Teresa will travel to Deming.
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Next articleBusiness, education and transformation | points on the board as Robert Aragon broke an 83-yard run for a touchdown, making the score 7-0 Goddard after the extra point — 8:10 remained in the first quarter.
Unlike some of the Rockets' opponents so far this season, Santa Teresa answered right back. Behind the running of the elusive and speedy Adrian Saenz, the Desert Warriors responded in a hurry, finding the end zone and tacking on a two-point conversion for good measure, leaving the score Santa Teresa 8, Goddard 7 with 3:45 remaining in the first.
The rain in Santa Teresa was coming down in sheets at this point, but the teams soldiered on.
In the second quarter, Goddard would score again on a 1-yard (less than that really) quarterback sneak by Dalton Bowles, making it Goddard 14, Santa Teresa 7 with 8:14 left until halftime.
Santa Teresa's next possession ended in a punt, and afterward Goddard looked to be mounting a scoring drive to end the half. But the Rockets turned the ball over, giving the Desert Warriors a little life.
Santa Teresa again looked to pull even — and who knows? They might've done it, if not for some timely defense on the part of the Rockets.
With five seconds left in the half, Santa Teresa found themselves on the Goddard 34 with time left for one play — a heave into the end zone. But as the home team's quarterback scrambled in the backfield for time, the Rockets' Hunter Beene caught up to him and registered a sack, ending the half with the score still 14-7 Goddard.
The third quarter was uneventful from a scoring standpoint until the very, very end. As the final seconds of the quarter were ticking off the clock, Bowles hit Jonah Chavez with a touchdown pass, making the score, after a missed extra point, 20-8 in the Rockets' favor. Goddard would register a safety with 1:55 left in the game, making the score 22-8. That wound up being the final.
Rockets Head Coach Chris White said after the game that tough defense was especially important given how much rain fell during the contest.
"We had to swim up river, I can tell you that," he said. "It was raining cats and dogs. It was one of those old school … just running, smashing through puddles down the field.
"It was one of those games, if you got in a long yardage situation, you're kind of getting in trouble because it's going to be hard to throw it. It was a challenge just taking snaps in the shotgun.
"The kids played lockdown defense and that's what you have to do on | 575 |
Farewell Prayer - Blessings<|fim_middle|> | for Friends & Teachers!
This page gathers together several uplifting examples of prayers and blessings suitable for farewell services, messages and cards. There is an inspiring farewell prayer for a friend, a prayer for a teacher for a school leaving service, and an encouraging prayer for someone about to retire. There is also a beautiful traditional Irish blessing and an ancient Judeo-Christian prayer.
On which our prayers are falling softly every day.
As you go, remember that our hearts will hold you close.
You're treasured, and we will cheer you on your way.
As you go my friend, you travel with Christ at your side.
His light will show a path and be your guide.
As you go, be hopeful that you're following your dreams.
We celebrate this new season of your life.
Thank you for giving us the opportunity to learn through this wonderful teacher. We thank you for her (his) wonderful knowledge of her subject and her enthusiasm for passing on this passion to others. Come bless her now as she goes on to new things. | 206 |
Vegan teriyaki stir fry is a semi homemade side dish served with rice. Using store bought frozen teriyaki vegetables with teriyaki sauce makes the preparation a breeze. A packet of teriyaki vegetables comes with a mix of broccoli, cauliflower and carrots along with some teriyaki sauce. Stir fry tofu in some oil, cook vegetables separately with teriyaki sauce, combine both and stir fry until flavors blend in. Serve with/without rice.
For the second day of Stir Fries, I made vegan teriyaki tofu with vegetables, a quick and easy stir fry. Cooking process is even more quicker and simplified with the use of store bought frozen teriyaki vegetables, thus making it a semi homemade recipe.
Vegan teriyaki tofu stir fry is from a cookbook, Cooking Light – way to cook vegetarian. I made half the recipe with extra spice to my taste. Despite that, teriyaki tofu was on the milder side. It is served with rice but I ate it for lunch as is, as I am trying to cut back on my carb intake.
Vegan tofu stir fry is a quick and easy side dish.
Remove tofu from packet and press to drain water. Cut into 1-1 ½" cubes.
Heat oil in a wok or a nonstick frying pan.
Fry tofu until light brown, 3-5 minutes. Transfer to a bowl and keep aside until needed.
In the same pan, add the contents of teriyaki vegetables packet, orange juice and mix.
Cover and cook on medium – medium high flame until tender. Do not over cook and I<|fim_middle|> very irresistible tofu stir fry.
The yellow shaded lighting looks very beautiful!
What a flavorful and colorful looking dish. Looks delicious. | like crunchy vegetable.
Add fried tofu, salt and pepper, and gently stir and cook for 2-4 minutes until flavors blend in.
Serve with steamed rice. I ate it as is for my lunch.
I followed the recipe as given. Next time I would add some minced garlic and ginger to vegetables mix, to enhance the flavor.
Events: This goes to this week's Cooking from Cookbook Challenge.
Quick and delicious stir fry.
This looks so colorful and yum.
I was planning to make teriyaki sauce, couldn't decide what to make the final dish. This dish sounds exciting.
Just prefect to finish that plate happily just like that, | 131 |
<|fim_middle|>THA seat | Home > HEADLINES > Buhari: We won't sacrifice national security for rule of law
Buhari: We won't sacrifice national security for rule of law
by Nigerian Oracle - August 27, 2018 0
President Muhammadu Buhari says his administration will not sacrifice issues of national security for the rule of law.
The president said this while delivering an address at the opening of the 2018 annual general conference of the Nigerian Bar Association (NBA) in Abuja.
He said the rights of those who threaten national security does not take priority in place of the greater good of the society.
"The rule of law must be subject to the supremacy of the nation's security and national interest," he said.
"Our apex court has had cause to adopt a position on this issue in this regard and it is now a matter of judicial recognition that; where national security and public interest are threatened or there is a likelihood of their being threatened, the individual rights of those allegedly responsible must take second place, in favour of the greater good of society."
Buhari said the choice of theme for the conference titled 'Transition, transformation and sustainable institutions' showed that the body of legal practitioners proffer solutions to wider society problems.
Due to the longing of the citizens for a change, he added that he had the challenge of transforming the country swiftly to a place where there is no impunity in the management of resource.
The president said there is need to utilise the nation's resources to meet the needs of common men and not the greedy ones.
"In order to achieve this, we have had to disrupt age-old assumptions and unsettle ancient norms in the management of our national patrimony, as you have all witnessed in the last three years," he said.
"While we have made appreciable progress in several sectors, including public awareness of the need to challenge the corrupt and the brazen in our midst, we have also learnt useful lessons on the dynamism of our society.
"However, elements within every society, including some lawyers, can equally become unduly resistant to change, even where it is proven that such change is to serve the interest of the larger society. At worst, corruption fights back."
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Defection: Why NASS members left APC – Ubani
APC chieftain backs Otobrise for D | 537 |
For Land TrustsFor Land Trusts
Achieving 100% Board Giving
Saving Land magazine, Summer 2019
Meme Hanley and Christina Soto
One hundred percent. That's something we probably all remember as an achievement in grade school. Think back to the pride of seeing that red "100%" scrawled atop your weekly spelling or math test. Over the course of the year, those 100s added up to a great report card.
As an adult, there are other ways to reach 100%. And when it comes to fundraising, the most important might be whether 100% of board members give financial support to the land trust. But given the many other things a land trust board does each year, why should giving matter? The answer is simple: because people notice.
"Board giving is more than a financial transaction to support a cause," says Clara Nyman, vice president of development at the Land Trust Alliance. "It is an affirmation of the confidence and shared vision held by fellow board members. Board giving has always been important, but it has become paramount to be able to show 100% giving from leaders who represent the organization and help promote it as their number one priority cause to their personal circles of influence. Being able to say 'Join me in making a gift to this great organization' is what grows support, excitement and affinity. At the Land Trust Alliance we are proud to celebrate 100% giving by our board members who generously set the pace with their early annual fund gifts."
If you're struggling to achieve 100% board giving at your land trust, here's some advice that may help.
Examine Your Recruitment Strategy
David Allen, principal of Development for Conservation, LLC, says that one of the most basic consulting products he offers for land trusts is an assessment of the current state of their fundraising systems. "And one of the metrics I look at is the percentage of annual funding that comes from the board of directors as a whole. Over the past several years, I've probably done several dozens of these assessments."
Allen says that a surprisingly common finding is that not all board members give money to the organization. "Membership starts around $35, but these directors aren't even doing that. They are members of the board of directors and they do not support the organization financially. At all."
He says this could be a symptom of the way board members are recruited. "We tend to recruit at the last minute. We tend to recruit people we know. We tend to recruit the 'most likely available' instead of the 'most passionately supportive.' After all, the most passionately supportive might not be available in the moment. They might be engaged on other boards. Maybe we've never even met them."
He acknowledges that asking people we know, and know are available, is much easier, "even if they have never before shown enough interest to donate $35."
But where does he advise finding the most passionately supportive? The secret, he says, is to look within your membership first. This implies at least three things:
That you have thought about board recruitment months and even years in advance,
That you have taken the time and energy to get to know your members and donors, and
That the first step in recruiting someone who does not yet support the organization might be to ask them to make a gift because they believe in the mission
"One significant pushback I get from organizations trying to justify not achieving 100% is that the board members give so much of their time instead," says Allen. "Time is not the same as money when it comes to board giving. The easiest way to illustrate this is to reverse it: Few organizations would accept board members who gave money only and never gave their time. People who give time and not money are 'volunteers.' People who give money and not time are 'donors.' We need board members to be both."
"Some boards may seek the highest wealth rankings when cultivating lay leadership, but when both wealth and expertise are seen as equally important, the median giving level increases significantly," says Nyman. "As well, setting a minimum giving expectation is good. It creates a manageable floor for giving — and board members will feel greater satisfaction when they contribute above and beyond that minimum to support the needs and values in which they believe."
Nyman also brings up the debate over "give or get" boards. "Studies have shown that when board members are expected to give, not just get, the average board giving level is substantially higher. But board giving also goes beyond the board room. When the president, vice president and board chair work together on prospect strategy, donor cultivation and gift solicitation, total board giving is higher and outreach to new prospects achieves greater success. It pays to work as a team with the board — and to have all board members participate in giving, as well as growing the organization through their connections."
Set Donation Guidelines
Board giving makes a statement. Board members represent and reflect the communities they serve, so their support is a signal of how much the community cares about its land trust. At the same time, board giving demonstrates to others that this is a united organization worthy of investment. For some, this marker of success is a litmus test. Foundation funders often ask for confirmation of 100% board giving because they want to know if the entire organization stands behind a proposal. The answer to that question can differentiate a good proposal and a great proposal. It can even make a potential funder walk away.
For all these reasons, participation makes a true difference when it comes to fundraising. But what do you do if your land trust's board isn't achieving 100% giving?
A good rule of thumb if you don't have an established board giving policy is to ask members to make a gift that is personally meaningful to them. This can be based on their feelings toward the organization and their personal ability to donate. Rarely are groups asked how much the board gives; mostly it is simply a matter of whether all board members give.
If your land trust is a smaller shop — or an all-volunteer organization — try having an open conversation about the importance of participation at your next meeting. Let folks know that their donation, no matter the size, will inspire others and help make the land trust more sustainable for years to come.
Lead<|fim_middle|>. We want those people to be on the board.
Meme Hanley is the New York Program manager for the Land Trust Alliance.
Christina Soto is editor of Saving Land.
Photo caption: The trustees of the Southern Appalachian Highlands Conservancy celebrate on land their support helped to protect. / Southern Appalachian Highlands Conservancy | by Example
Pauline Heyne, director of philanthropy at the accredited Southern Appalachian Highlands Conservancy in Asheville, North Carolina, explains why it's important for SAHC to have 100% giving from its board members.
"One hundred percent board giving adds integrity to the fundraising process. How can we be asking others to give if the legal stewards of our organization do not make a personal gift? When all of the board members make a gift, they are making a proud statement to the community that we stand behind this organization — every single one of us."
Heyne says board members show the way for the rest of the community, leading by example. "We are fortunate at SAHC to have had 100% board giving since our annual fund program began in 1995. The general rule of thumb is that each board member make a personal gift they are proud of each year. We do not focus on the amount given, but that each board member believes in our work enough to make a personal financial commitment."
Remember Why We Give
Allen reiterates Heyne's important point: "People should not give money to an organization because they serve on the board. They should give money because they believe in the work enough to give money. Doing so shows the kind of passion for the mission that inspires others — especially other donors. That seems like a minimum requirement for board service to me, doesn't it to you?"
David Allen's Guidelines for Achieving 100%
Recruit new board members from among current organizational donors. Look especially at those people who have donated to your land trust consistently for several years and who have had board experience on other nonprofit boards. They are more likely than others to understand the importance of board giving.
Always connect board giving to mission success, strategic planning and organizational growth. Have an annual goal for board giving that is approved when the board approves the budget. Expect that the goal amount will grow over time.
Formalize the "asking" process. Make it happen at the same time every year, announce its start at one board meeting and announce its successful conclusion at a subsequent meeting. Assign a specific board member, such as the vice chair, as responsible for making it happen.
Specifically encourage monthly giving programs for board members. Board members may be able to give more if they are able pay it as a monthly deduction.
Remember that we don't necessarily want board members to give because they are on the board. We want community leaders who give because they believe in the mission and want to support the work | 517 |
If you have been on a pilgrimage to the Holy Land, you will be familiar with the open-air chapels around many of the churches.
These structures vary in size and shape, but will usually accommodate a busload of pilgrims for a mass or service. Because there are so many people on pilgrimage, a chapel must be booked well in advance.
We were a group of New Zealand Catholics with Bishop Pat Dunn, and we were in the Galilee area, with a chapel reserved for the afternoon.
But something had gone wrong with our booking. There was nothing available for us.
Our bus driver pulled over to the side of the road and phoned other churches. One after another, the answer was the same. No chapel available.
Just as we were ready to accept defeat, the driver found a vacancy at the Church of the Beatitudes. It was the only one free, a basic altar and bench seats on the brow of a hill overlooking the Sea of Galilee.
The day was very windy, which was probably why the exposed chapel was not being used.
Below us, the water was misted with spray. Wind rushed up the hill with great energy. It tore at vestments and clothes, ruffled pages, and the hosts on the altar had to be covered.
We all agreed, though, that we had a spectacular view and that the Holy Spirit was vigorous.
The Beatitudes in Matthew 5 are profound but can seem stark in their brevity. I've paraphrased them to suit where I am this day. I suggest you do the same.
Blessed are those who are not full of themselves, for they have room for God.
Blessed are those in sorrow, for although grief is painful, it has a cleansing effect and can make space for new growth.
Blessed are the meek. Because they are not self-absorbed, they will feel connected with everyone and everything.
Blessed are those whose hearts are hungry, for God is the shape of that hunger.
Blessed are those who<|fim_middle|> are all about emptying ourselves so that we can be filled with God's presence.
It sounds easy on paper, but achieving it is the work of a lifetime. | show kindness, for what they do for others they also do for themselves.
Blessed are those who are in love with God, for they will know God in all creation.
Blessed are those who are not judgmental. They will see as God sees.
Blessed are those who meet criticism with love, for God is love, and they are replacing ignorance with an experience of God.
When we are young, the Beatitudes make little or no sense. In our youth, we are gatherers, accumulating experience, a sense of identity, a place in the world. Jesus' words in this reading may even seem to threaten us.
It is only when we have a mature understanding of who we are, and are at the stage of letting go, that we see the beatitudes as a rich blessing.
They | 166 |
Copyright © The National Magazine Company Limited and Collins & Brown 2013
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder.
The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited.
The Good Housekeeping website is
www.goodhousekeeping.co.uk
first eBook publication 2014
ISBN 978-1-90939-765-1
also available as paperback
ISBN 978-1-909397-02-6
This book can be ordered directly from the publisher
at www.anovabooks.com, or try your local bookshop.
**NOTES**
Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.
All spoon measures are level.
1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.
Ovens and grills must be preheated to the specified temperature.
Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.
Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella.
Contents
Sides and Salads
Soups and Curries
Rice and Noodles
Veggie Dishes
Fish and Seafood
Hearty Dishes
Calorie Gallery
Index
Sides and Salads
Stir-frying Vegetables
**Stir-frying is perfect for non-starchy vegetables, as the quick cooking preserves their colour, freshness and texture.**
Perfect stir-frying
* Cut everything into small pieces of uniform size so that they cook quickly and evenly.
* If you're cooking onions or garlic with the vegetables, don't keep them in the high hear for too long or they will burn.
* Add liquids towards the end of cooking so they don't evaporate.
You will need 450 (1lb) vegetables, 1-2 tbsp vegetable oil, 2 crushed garlic cloves, 2 tbsp soy sauce, 2 tsp sesame oil.
**1** Cut the vegetables into even-size pieces. Heat the oil in a large wok or frying pan until smoking-hot. Adde the garlic and cook for a few seconds, then remove and put to one side.
**2** Add the vegetables to the wok, then toss and stir them. Keep them moving constantly as they book, which will take 4-5 minutes.
**3** When the vegetables are just tender, but still with a slight bite, turn off the heat. Put the garlic back into the wok and stir well. Add the soy sauce and sesame oil, otss and serve.
Stir-fried Beans with Cherry Tomatoes
**Hands-on time:** 10 minutes
**Cooking time:** about 8 minutes
350g (12oz) green beans, trimmed
2 tsp olive oil
1 large garlic clove, crushed
150g (5oz) cherry or baby plum tomatoes, halved
2 tbsp freshly chopped flat-leafed parsley
salt and freshly ground black pepper
**Serves 6**
Calorie Gallery
**1** Cook the green beans in boiling salted water for 4–5 minutes, then drain well.
**2** Heat the oil in a wok or large frying pan over a high heat. Stir-fry the beans with the garlic and tomatoes for 2–3 minutes until the beans are tender and the tomatoes are just beginning to soften without losing their shape. Season well with salt and ground black pepper, stir in the parsley and serve.
Mushrooms with Cashew Nuts
**Hands-on time:** 5 minutes
**Cooking time:** about 8 minutes
1 tbsp vegetable oil
25g (1oz) unsalted cashew nuts
225g (8oz) brown-cap mushrooms, sliced
1 tbsp lemon juice
4 tbsp freshly chopped coriander, plus sprigs to garnish
1 tbsp single cream (optional)
salt and freshly ground black pepper
**Serves 4**
Calorie Gallery
**1** Heat the oil in a wok or large frying pan. Add the cashew nuts and cook over a high heat for 2–3 minutes until golden. Add the mushrooms and cook for a further 2–3 minutes until tender, stirring frequently.
**2** Stir in the lemon juice and coriander and season to taste with salt and ground black pepper. Heat until bubbling. Remove the pan from the heat and stir in the cream if you like. Adjust the seasoning if necessary, and serve immediately, garnished with coriander sprigs.
Veggie Spring Rolls
**Hands-on time:** about 20 minutes
**Cooking time:** about 30 minutes
150g (5oz) cooked rice vermicelli
150g (5oz) bamboo shoots
1 carrot, coarsely grated
3 spring onions, finely sliced
1 garlic clove, crushed
2ml (1fl oz) soy sauce
1 tbsp oil, plus extra to brush
large handful fresh coriander, finely chopped
1-2 tsp toasted sesame oil
6 x 20.5cm (8in) square spring roll wrappers
Makes 6 large Spring Roles
Calorie Gallery
**1** Preheat oven to 200°C (180°C fan) mark 6. Roughly chop vermicelli into bite-sized pieces; put into a large bowl. Roughly cut bamboo shoots into matchsticks and add to vermicelli with the carrot, spring onions, garlic, soy sauce and some seasoning.
**2** Heat the oil in a large wok or frying pan over high heat and add vermicelli mixture. Cook for a few min, stirring occasionally, until the veg are tender. Take off heat and leave to cool.
**3** Mix in coriander and sesame oil; check seasoning. Put a spring roll wrapper on a board and spoon ¹⁄6 of the vermicelli mixture along one edge, leaving a 2.5cm (1in) border on each side. Fold in the sides over the filling, then roll up (encasing the filling), sealing with a little water. Repeat with remaining mixture and wrappers.
**4** Arrange the spring rolls seam-side down on a non-stick baking tray and brush with oil. Cook in the oven for 20-25min until golden brown. Allow to cool for a few min, then serve with sweet chilli sauce.
The Asian Storecupboard
**Rice and noodles are the staple foods. The following items, used in many Asian dishes, are available in most large supermarkets and Asian food shops.**
Spices
* **Chinese five-spice powder**
is made from star anise, fennel seeds, cinnamon, cloves and Sichuan pepper. It has a strong liquorice-like flavour and should be used sparingly.
* **Kaffir lime leaves**
used in South-east Asian cooking for their lime-lemon flavour, are glossy leaves used whole but not eaten - rather like bay leaves. Use grated lime zest as a substitute.
* **Tamarind paste**
has a delicately sour flavour; use lemon juice as a substitute.
Sauces
* **Soy sauce**
made from fermented soya beans and, usually, wheat - is the most common flavouring in Chinese and South-east Asian cooking. There are light and dark soy sauces; the dark kind is slightly sweeter and tends to darken the food. It will keep indefinitely.
* **Thai fish sauce**
is a salty condiment with a distinctive pungent aroma. It is used in many South-east Asian dishes. You can buy it in most large supermarkets and Asian food stores. it will keep indefinitely.
* **Thai green curry paste**
is a blend of spices such as green chillies, coriander and lemongrass. Thai red curry paste contains fresh and dried red chillies and ginger. Once opened sorre in a sealed container in the fridge for up to a month.
* **Chili sauce**
is made fom fresh red chillies, vinegar, salt and sugar; some versons include other ingredients such as garlic or ginger. Sweet chilli sauce is a useful standby for adding piquancy to all kinds of dishes.
* **Black bean sauce**
is made from fermented black beans, salt and ginger. Salty and pungent on its own, it adds richness to many stir-fry dishes.
* **Yellow bean sauce**
is a thick, salty, aromatic yellow-brown puree of fermented yellow soy beans, flour and salt.
* **Hoisin sauce**
sometimes called barbecue sauce, is a thick, sweet-spicy red-brown sauce made from mashed soya beans, garlic, chillies and other spices.
* **Oyster sauce**
is a smooth brown sauce made from oyster extract, wheat flour and other flavourings. It doesn't taste fishy, but adds a 'meaty' flavour to stir fries and braises.
* **Plum sauce**
made from plums, ginger, chillies, vinegar and sugar, is traditionally served with duck or as a dip.
Coconut milk
* **Canned coconut milk**
is widely available, but if you can't find it, use blocks of creamed coconut or coconut powder, following the pack instructions to make the amount of liquid you need.
Canned vegetables
* **Bamboo shoots**
available sliced or in chuncks, they have a mild flavour; rinse before use.
* **Water chesnuts**
have a very mild flavour but add a lovely crunch to stir-fried and braised dishes.
Other ingredients
* **Dried mushroom**
features in some Chinese recipes; they need to be soaked in hot water for 30 minutes before use.
* **Dried shrimps and dried shrimp paste (blachan)**
are often used in South-east Asian cooking. The pungent smell becomes milder during cooking and marries with the other ingredients. These are often included in ready-made sauces and spice pastes, and are not suitable for vegetarians.
* **Mirin**
is a sweet rice wine from Japan; if you can't find it, use dry or meduim sherry instead.
* **Rice wine**
is often used in Chinese cooking; if you can't find it, use dry sherry instead.
* **Rice vinegar**
is clear and milder than other vinegars. Use white wine vinegar or cider vinegar as a substitute.
Which oil to use
* **Groundnut (peanut)**
oil has a mild flavour and is widely ised in China and South-east Asia. It is well suited to stir-frying and deep-frying as it has a high smoke point and can therefore be used at high temperatures.
* **Vegetable oil**
may be pure rapeseed oil, or a blend or corn, soya bean, rapeseed or other oils. It usually has a bland flavour and is suitable for stir-frying.
* **Sesame oil**
has a distinctive flavour; it is best used in marinades or added as a seasoning to stir-fried dishes just before serving.
Sesame and Cabbage Rolls
**Hands-on time:** 30 minutes, plus soaking
**Cooking time:** about 15 minutes, plus cooling
50g (2oz) dried shiitake mushrooms
3 tbsp sesame oil
4 garlic cloves, crushed
4 tbsp sesame seeds
450g (1lb) cabbage, finely shredded
1 bunch of spring onions, trimmed and chopped
225g can bamboo shoots, drained
3 tbsp soy sauce
½ tsp caster sugar
2 × 270g packs filo pastry
1 large egg, beaten
vegetable oil to deep-fry
Spiced Plum Sauce or Thai Chilli Dipping Sauce to serve
Makes 12
Calorie Gallery
**1** Put the mushrooms in a heatproof bowl and cover with boiling water. Soak for 20 minutes.
**2** Heat the sesame oil in a wok or large frying pan. Add the garlic and sesame seeds and fry gently until golden brown. Add the cabbage and spring onions and fry, stirring, for 3 minutes.
**3** Drain and slice the mushrooms. Add them to the pan with the bamboo shoots, soy sauce and sugar and stir until well mixed. Remove the pan from the heat and leave to cool.
**4** Cut the filo pastry into 24 × 18cm (7in) squares. Keep the filo squares covered with a damp teatowel as you work. Place one square of filo pastry on the worksurface and cover with a second square. Place a heaped tablespoon of the cabbage mixture across the centre of the top square to within 2.5cm (1in) of the ends. Fold the 2.5cm (1in) ends of pastry over the filling. Brush one unfolded edge of the pastry with a little beaten egg, then roll up to make a thick parcel shape. Shape the remaining pastry and filling in the same way to make 12 parcels.
**5** Heat a 5cm (2in) depth of oil in a deep-fryer or large heavy-based saucepan to 180°C (test by frying a small cube of bread; it should brown in 40 seconds). Fry the rolls in batches for about 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper; keep them warm while you fry the remainder. Serve hot with a sauce for dipping.
Perfect Deep-frying
**Shellfish and small pieces of fish, carrots, broccoli, onions, courgettes, aubergines, mushrooms, peppers and cauliflower are all good deep-fried in a light batter.**
To serve four, you will need: about 900g (2lb) mixed vegetables (such as aubergine, broccoli, cauliflower, red peppers), cut into small, similar-size pieces, vegetable oil to deep-fry, 125g (4oz) plain flower, plus extra to coat, 125g (4oz) cornflour, a pinch of salt, 1 medium egg yolk, 300ml (½ pint) sparkling water.
**1** Prepare the vegetables and cut into small pieces (no more than 2cm (¾in)). Dry well on the kitchen paper.
**2** Heat the oil in a deep-fryer to 170°C (a small cube of bread should brown in 40 seconds).
**3** To make the batter, lightly whisk together the flour, cornflour, salt, egg yolk and water.
**4** Coat the vegetables lightly with flour, then dip into the batter.
**5** Fry in batches, a few pieces at a time, until the batter is crisp and golden brown. don't put too many vegetables in the pan at once (if you do, the temperature drops and the vegetbales take longer to cook and become greasy). Remove with a slotted spoon and drain on kitchen paper before serving.
Vegetable Tempura
**Hands-on time:** 20 minutes
**Cooking time:** 15 minutes
125g (4oz) plain flour, plus 2 tbsp extra to sprinkle
2 tbsp cornflour
2 tbsp arrowroot
125g (4oz) cauliflower, cut into small florets
2 large carrots, cut into matchsticks
16 button mushrooms
2 courgettes, sliced
2 red peppers, seeded and sliced
vegetable oil to deep-fry
salt and freshly ground black pepper
fresh coriander sprigs to garnish
For the dipping sauce:
25g (1oz) fresh root ginger, peeled and grated
4 tbsp dry sherry
3 tbsp soy sauce
**Serves 4**
Calorie Gallery
**1** Sift the flour, cornflour and arrowroot into a large bowl with a pinch each of salt and ground black pepper. Gradually whisk in 300ml (½ pint) ice-cold water to form a thin batter. Cover the bowl and chill in the fridge.
**2** To make the dipping sauce, put the ginger, sherry and soy sauce in a heatproof bowl and pour over 200ml (7fl oz) boiling water. Stir well to mix, then put to one side.
**3** Put the vegetables in a large bowl and sprinkle over 2 tbsp flour. Toss well to coat. Heat the oil in a wok or deep-fryer to 170°C (test by frying a small cube of bread; it should brown in 40 seconds).
**4** Dip a handful of the vegetables into the batter, then remove with a slotted spoon, taking up a lot of the batter with the vegetables. Add to the hot oil and deep-fry for 3–5 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper; keep them hot while you cook the remaining batches. Serve immediately, garnished with coriander sprigs and accompanied by the dipping sauce.
Thai Noodle Salad
**Hands-on time:** 20 minutes, plus soaking
**Cooking time:** about 8 minutes
200g (7oz) sugarsnap peas, trimmed
250g pack Thai stir-fry rice noodles
100g (3½oz) cashew nuts
300g (11oz) carrots, cut into batons
10 spring onions, sliced on the diagonal
300g (11oz) bean sprouts
20g (¾oz) fresh coriander, roughly chopped, plus sprigs to garnish
1 red bird's eye chilli, seeded and finely chopped (see Safety Tip)
2 tsp sweet chilli sauce
4 tbsp sesame oil
6 tbsp soy sauce
juice of 2 limes
salt and freshly ground black pepper
**Serves 4**
Calorie Gallery
**1** Bring a pan of salted water to the boil and blanch the sugarsnap peas for 2–3 minutes until just tender to the bite. Drain and refresh under cold water.
**2** Put the noodles into a bowl, cover with boiling water and leave to soak for 4 minutes. Rinse under cold water and drain very well.
**3** Toast the cashews in a dry frying pan until golden – about 5 minutes.
**4** Put the sugarsnaps in a large glass serving bowl. Add the carrots, spring onions, bean sprouts, chopped coriander, chopped chilli, cashews and noodles. Mix together the chilli sauce, oil, soy sauce and lime juice and season well with salt and ground black pepper. Pour over the salad, toss together, garnish with coriander sprigs and serve.
Prawn Noodle Salad
**Hands-on time:** 15 minutes
300g bag cooked rice noodles
juice of 2 limes
1 tbsp fish sauce
2 tsp light soft brown sugar
1 red chilli, seeded and finely chopped (see Safety Tip)
2.5cm (1in) piece fresh root ginger, peeled and grated
2 carrots, peeled into ribbons
300g (11oz) bean sprouts
200g (7oz) sugarsnap peas, sliced
350g (12oz) cooked king prawns, peeled and deveined
a large handful of fresh mint leaves, chopped
40g (1½oz) roasted salted peanuts, roughly chopped
**Serves 4**
Calorie Gallery
**1** Put the rice noodles into a heatproof bowl and pour boiling water from the kettle over them until they are covered. Cover with cling film. Put to one side for 5 minutes to heat through. Drain well and put the noodles back into the bowl.
**2** In a separate bowl, stir together the lime juice, fish sauce, sugar, chilli and ginger. Add the vegetables, prawns and mint to the drained noodles, then pour the dressing on and toss through. Garnish with peanuts and serve.
**SAFETY TIP**
Chillies can be quite mild to blisteringly hot, depending on the type of chilli and its ripeness. Taste a small piece first to check it's not too hot for you. Be extremely careful when handling chillies not to touch or rub your eyes with your fingers, or they will sting. Wash knives immediately after handling chillies. As a precaution, use rubber gloves when preparing them, if you like.
Chilli Beef Noodle Salad
**Hands-on time:** 15 minutes, plus soaking
150g (5oz) dried rice noodles
50g (2oz) rocket leaves
125g (4oz) sliced cold roast beef
125g (4oz) sunblush tomatoes, chopped
For the Thai dressing:
juice of 1 lime
1 lemongrass stalk, outside leaves discarded, finely chopped
1 red chilli, seeded and chopped (see Safety Tip)
2 tsp finely chopped fresh root ginger
2 garlic cloves, crushed
1 tbsp Thai fish sauce
3 tbsp extra virgin olive oil salt and freshly ground black pepper
**Serves 4**
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**1** Put the noodles in a large bowl and pour boiling water over them to cover. Put to one side for 15 minutes.
**2** To make the dressing, whisk together the lime juice, lemongrass, chilli, ginger, garlic, fish sauce and oil in a small bowl and season with salt and ground black pepper.
**3** While they are still warm, drain the noodles well, put in a large bowl and toss with the dressing. Leave to cool.
**4** Just before serving, toss the rocket leaves, sliced beef and tomatoes through the noodles.
Soups
and Curries
Chicken Noodle Soup
**Hands-on time:** 15 minutes
**Cooking time:** 23 minutes
2 medium eggs
1.6 litres (2¾ pints) chicken stock
1 tbsp light soy sauce
2cm (¾in ) piece fresh root ginger, thickly sliced
1 garlic clove, bruised
3 skinless chicken breasts
2 carrots, finely chopped
125g (4oz) fine or medium noodles
150g (5oz) oyster mushrooms
salt and freshly ground black pepper
4 spring onions, finely sliced, to garnish
**Serves 4**
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**1** Bring a small pan of water to the boil; simmer the eggs for 7 minutes. Drain, put in a bowl and cover with cold water.
**2** Meanwhile, heat the chicken stock, soy sauce, ginger and garlic in a large pan and bring to the boil. Add the chicken, reduce the heat and simmer for 12 minutes until the meat is cooked through. Lift the meat out of the broth and on to a board. Discard the ginger and garlic. Add the carrots and noodles to the broth. Simmer for 4 minutes and season to taste. Meanwhile, slice the chicken breast and shell and halve the eggs.
**3** Divide the soup among four bowls (adding a little more boiling water if needed), top each with a quarter of the chicken slices, a quarter of the mushrooms and half an egg. Scatter over the spring onions and serve.
Spicy Beef and Noodle Soup
**Hands-on time:** 10 minutes, plus soaking
**Cooking time:** 10 minutes
15g (½oz) dried porcini or shiitake mushrooms
2 tbsp groundnut oil
225g (8oz) fillet steak, cut into thin strips
1.1 litres (2 pints) beef stock
2 tbsp Thai fish sauce (nam pla), plus extra if needed
1 large fresh red chilli, seeded and finely chopped (see Safety Tip)
1 lemongrass stalk, trimmed and thinly sliced
2.5cm (1in) piece of fresh root ginger, peeled and finely chopped
6 spring onions, halved lengthways and cut into 2.5cm (1in) lengths
1 garlic clove, crushed
¼ tsp caster sugar
50g (2oz) medium egg noodles
125g (4oz) fresh spinach leaves, roughly chopped
4 tbsp freshly chopped coriander
freshly ground black pepper
**Serves 4**
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**1** Break the dried mushrooms into pieces, and soak in 150ml (¼ pint) boiling water for 15 minutes.
**2** Meanwhile, heat the oil in a large pan over a medium heat, brown the meat in two batches and keep to one side. Pour the stock into the pan with 2 tbsp fish sauce. Add the mushrooms and their soaking liquor, the chilli, lemongrass, ginger, spring onions, garlic and sugar. Bring to the boil.
**3** Break the noodles up slightly and add to the pan, then stir gently until they begin to separate. Reduce the heat and simmer for 4–5 minutes until the noodles are just tender, stirring occasionally.
**4** Stir in the spinach, coriander and reserved steak. Check and adjust the seasoning with ground black pepper, and add a little more fish sauce if necessary. Spoon into four warmed bowls and serve hot.
Perfect Wok
**You don't need to buy special equipment to start stir-frying – a large deep-sided frying pan and a spatula will do the job – but a wok is very versatile, with many uses in the kitchen**.
Choosing a wok
Traditional steel woks have rounded bottoms to the ventre where the heat is most intense. The deep sides prevent the food from falling out during the stir-frying. Most woks now have flattened bottoms, wich makes them more stable on modern hobs. Non-stick woks are widely available; they are easy to clean and not prone to rusting.
* There are two main styles of wok, one with double handles opposite each other, the other with one long handle. The double-handled wok gets very hot and needs to be handled with oven gloves, although it is slightly more stable if you use it for steaming and braising. A wok with a long single handle is the best choice as it is easier to mamipulate when stir-frying.
* A wok with a diameter of 35.5cm (14in) is most useful for cooking stir-fries for four people.
* A well-fitting lid is useful if you intend to use your wok for steaming.
Wok equipment
**Wok spoon** A metal ustensil with a curved end to match the curve of the wok if useful for stir-frying in a traditional steel wok, but should not be used in non-stick woks - any heatproof spatula will do.
**Chopsticks** long wooden chopsticks are great for stir-frying in non-stick woks; they are also useful for seperating blocks of noodles as they cook.
**Steamers** come in various sizes, and may be of pierced metal or bamboo. They can be used in a wok or over a pan of boiling water, covered with a tight-fitting lid.
**Trivet or steamer rack** A wooden or metal trivet or stemaer rack fits inside the wok to keep food above the water level when steaming.
**Wok stand** A wok stand or ring, which sits on the hob with the wok on top, helps keep the wok stable during steaming or braising.
**Strainer** A long-handled strainer is useful for scooping food from deep-frying oil, but a slotted spoon could be used instead.
Seasoning a wok
Non-stick woks do not need to be seasoned. Traditional steel woks, designed to withstand high temperatures, can be made practically non-stick by 'seasoning' before you use them for the first time. First scrub the wok in hot water and detergent, then dry thoroughly with kitchen paper. Place it over a low heat, add 2 tbsp groundnut oil and rub this over the entire inner surface with kitchen paper. Keep the wok over a low heat until the oil starts to smoke. Leave to cool for 5 minutes, then rub well with kitchen paper. Add another 2 tbsp oil and repeat the heating process twice more until the kitchen paper wipes clean. The wok is now seasoned. If used regularly it should remain rust-free. After each use, rinse in hot water - but not detergent - and wipe clean with kitchen paper. If you scrub your wok or use detergent you will need to season again.
Chicken and Coconut Curry
**Hands-on time:** 15 minutes
**Cooking time:** 35 minutes
2 garlic cloves, peeled
1 onion, quartered
1 lemongrass stalk, halved
2.5cm (1in) piece fresh root ginger, peeled and halved
2 small hot chillies (see Safety Tip)
a small handful of fresh coriander
1 tsp ground coriander
grated zest and juice of 1 lime
2 tbsp vegetable oil
6 skinless chicken breast fillets, each cut into three pieces
2 large tomatoes, peeled and chopped
2 tbsp Thai fish sauce
900ml (1½ pints) coconut milk
salt and freshly ground black pepper
finely sliced red chilli to garnish (see Safety Tip)
basmati rice to serve
**Serves 4**
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**1** Put the garlic, onion, lemongrass, ginger, chillies, fresh coriander, ground coriander and lime zest and juice in a food processor and whiz to a paste. Add a little water if the mixture gets stuck under the blades.
**2** Heat the oil in a wok or large frying pan, add the spice paste and cook over a fairly high heat for 3–4 minutes, stirring constantly. Add the chicken and cook for 5 minutes, stirring to coat in the spice mixture.
**3** Add the tomatoes, fish sauce and coconut milk. Simmer, covered, for about 25 minutes or until the chicken is cooked. Season with alt and ground black pepper, garnish with red chilli and serve with basmati rice.
Thai Red Seafood Curry
**Hands-on time:** 15 minutes
**Cooking time:** about 10 minutes
1 tbsp vegetable oil
3 tbsp Thai red curry paste
450g (1lb) monkfish tail, boned to make 350g (12oz) fillet, sliced into rounds
350g (12oz) large raw peeled prawns, deveined
400ml can half-fat coconut milk
200ml (7fl oz) fish stock
juice of 1 lime
1–2 tbsp Thai fish sauce
125g (4oz) mangetouts
3 tbsp fresh coriander, roughly torn
salt and freshly ground black pepper
**Serves 4**
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**1** Heat the oil in a wok or large non-stick frying pan. Add the curry paste and cook for 1–2 minutes.
**2** Add the monkfish and prawns and stir well to coat in the curry paste. Add the coconut milk, stock, lime juice and fish sauce. Stir all the ingredients together and bring just to the boil.
**3** Add the mangetouts, reduce the heat and simmer for 5 minutes or until the mangetouts and fish are tender. Stir in the coriander and check the seasoning, adding salt and ground black pepper to taste. Serve immediately.
Fish Curry
**Hands-on time:** 20 minutes
**Cooking time:** about 25 minutes
1 tsp vegetable oil
2 onions, finely sliced
5cm (2in) piece fresh root ginger, grated
1 tsp each ground turmeric and coriander
1 tbsp medium curry paste
4 tomatoes, roughly chopped
400ml (13fl oz) fish stock
200g (7oz) raw, peeled king prawns
300g (11oz) white skinless fish – such as cod, haddock, coley or pollock – cut into 2.5cm (1in) cubes
200g (7oz) frozen peas
salt and freshly ground black pepper
boiled rice or crusty bread to serve
**Serves 4**
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**1** Heat the oil in a large pan over a low heat. Add the onions and a good pinch of salt, then cover and cook for 15 minutes until completely softened. Stir in the ginger, turmeric, coriander and curry paste. Cook for 1 minute.
**2** Stir in the tomatoes and stock and simmer for 5 minutes. Mix in the prawns, fish and peas, then cook for 3–5 minutes (stirring carefully to prevent the fish from breaking up) or until the prawns are bright pink and the fish is opaque. Check the seasoning and serve with rice or crusty bread, if you like.
Thai Green Shellfish Curry
**Hands-on time:** 10 minutes
**Cooking time:** about 15 minutes
1 tbsp vegetable oil
1 lemongrass stalk, chopped
2 small red chillies, chopped (see Safety Tip)
a handful of fresh coriander leaves, chopped, plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai green curry paste
400ml can coconut milk
450ml (¾ pint) vegetable stock
375g (13oz) queen scallops with corals
250g (9oz) raw tiger prawns, peeled and deveined, with tails intact
salt and freshly ground black pepper
jasmine rice to serve
**Serves 6**
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**1** Heat the oil in a wok or large frying pan. Add the lemongrass, chillies, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and fry for 1 minute.
**2** Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season well with salt and ground black pepper.
**3** Add the scallops and tiger prawns, bring to the boil, reduce the heat and simmer gently for 2–3 minutes until cooked. Divide the jasmine rice among six serving bowls and spoon the curry over the top. Sprinkle with coriander and serve immediately with rice.
Thai Green Curry
**Hands-on time:** 10 minutes
**Cooking time:** 15 minutes
2 tsp vegetable oil
1 green chilli, seeded and finely chopped (see Safety Tip)
4cm (1½in) piece fresh root ginger, peeled and finely grated
1 lemongrass stalk, cut into three pieces
225g (8oz) brown-cap or oyster mushrooms
1 tbsp Thai green curry paste
300ml (½ pint) coconut milk
150ml (¼ pint) chicken stock
1 tbsp Thai fish sauce
1 tsp light soy sauce
350g (1<|fim_middle|> re-cook the noodles after the initial boiling or soaking - for example, in a stir fry - it's best to undercook them slightly.
* When cooking a layer, block or nest of noodles, use a pair of forks or chopsticks to untangle the strands from the moment the noodles go into the water.
Thai Noodles with Tofu
**Hands-on time:** 25 minutes
**Cooking time:** 35 minutes
125g (4oz) firm tofu, drained and cut into 2.5cm (1in) cubes
8 shallots, halved
1 garlic clove, crushed
2.5cm (1in) piece fresh root ginger, peeled and grated
2 tbsp soy sauce
1 tsp rice vinegar
225g (8oz) rice noodles
25g (1oz) unsalted peanuts
2 tbsp sunflower oil
15g (½oz) dried shrimp (optional)
1 medium egg, beaten
25g (1oz) bean sprouts
fresh basil leaves to garnish
For the sauce:
1 dried red chilli, seeded and finely chopped
2 tbsp lemon juice
1 tbsp Thai fish sauce
1 tbsp caster sugar
2 tbsp smooth peanut butter
**Serves 4**
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**1** Preheat the oven to 200°C (180°C fan oven) mark 6. Put the tofu and shallots into a small roasting pan. Put the garlic, ginger, soy sauce, vinegar and 2 tbsp water in a bowl and stir well. Pour the mixture over the tofu and shallots and toss well to coat. Roast near the top of the oven for 30 minutes until the tofu and shallots are golden.
**2** Meanwhile, soak the noodles according to the pack instructions. Drain, refresh under cold running water and put to one side. Toast and chop the peanuts.
**3** To make the sauce, put all the ingredients in a small pan and stir over a gentle heat until the sugar dissolves. Keep the sauce warm.
**4** Heat the oil in a wok or large frying pan and stir-fry the dried shrimp, if you like, for 1 minute. Add the drained noodles and beaten egg to the pan and stir over a medium heat for 3 minutes. Add the tofu and shallots, together with any pan juices. Stir well, then remove from the heat.
**5** Stir in the bean sprouts and the sauce, then divide among four warmed serving plates. Sprinkle with the toasted peanuts and serve immediately, garnished with fresh basil leaves.
Quick Pad Thai
**Hands-on time:** 12 minutes, plus soaking
**Cooking time:** 8 minutes
250g (9oz) wide ribbon rice noodles
3 tbsp each of satay and sweet chilli pesto
125g (4oz) mangetouts, thinly sliced
125g (4oz) sugarsnap peas, thinly sliced
3 medium eggs, beaten
3 tbsp chilli soy sauce, plus extra to serve
250g (9oz) cooked peeled tiger prawns
25g (1oz) dry-roasted peanuts, roughly crushed
lime wedges to serve (optional)
**Serves 4**
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**1** Put the noodles in a heatproof bowl, cover with boiling water and soak for 4 minutes until softened. Drain, rinse under cold water and put to one side.
**2** Heat a wok or large frying pan until hot, add the satay and chilli pesto and stir-fry for 1 minute. Add the mangetouts and sugarsnap peas and cook for a further 2 minutes. Tip into a bowl. Put the pan back on the heat, add the eggs and cook, stirring, for 1 minute.
**3** Add the soy sauce, prawns and noodles to the pan. Toss well and cook for 3 minutes until piping hot. Put the vegetables back into the pan, cook for a further 1 minute until heated through, then sprinkle with the peanuts. Serve with extra soy sauce and lime wedges to squeeze over, if you like.
Pork and Noodle Stir-fry
**Hands-on time:** 15 minutes, plus marinating
**Cooking time:** about 8 minutes
1 tbsp sesame oil
5cm (2in) piece fresh root ginger, peeled and grated
2 tbsp soy sauce
1 tbsp fish sauce
½ red chilli, finely chopped (see Safety Tip)
450g (1lb) stir-fry pork strips
2 red peppers, seeded and roughly chopped
250g (9oz) baby sweetcorn, halved lengthways
200g (7oz) sugarsnap peas, halved
300g (11oz) bean sprouts
250g (9oz) rice noodles
**Serves 4**
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**1** Put the oil in a large bowl. Add the ginger, soy sauce, fish sauce, chilli and pork strips. Mix well and leave to marinate for 10 minutes.
**2** Heat a wok or large frying pan until hot. Lift the pork out of the marinade with a slotted spoon and add it to the pan. Stir-fry over a high heat for 5 minutes. Add the peppers, sweetcorn, sugarsnap peas, bean sprouts and remaining marinade and stir-fry for a further 2–3 minutes until the pork is cooked.
**3** Meanwhile, soak the noodles for 4 minutes or according to the pack instructions.
**4** Drain the noodles, add them to the pan and toss well. Serve immediately.
Chicken Chow Mein
**Hands-on time:** 10 minutes
**Cooking time:** 10 minutes
250g (9oz) medium egg noodles
1 tbsp toasted sesame oil
2 skinless chicken breast fillets, cut into thin strips
a bunch of spring onions, thinly sliced diagonally
150g (5oz) mangetouts, thickly sliced diagonally
125g (4oz) bean sprouts
100g (3½oz) cooked ham, finely shredded
120g sachet chow mein sauce
salt and freshly ground black pepper
light soy sauce to serve
**Serves 4**
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**1** Cook the noodles in boiling water for 4 minutes or according to the pack instructions. Drain, rinse thoroughly in cold water, drain and put to one side.
**2** Meanwhile, heat a wok or large frying pan until hot, then add the oil. Add the chicken and stir-fry over a high heat for 3–4 minutes until browned all over. Add the spring onions and mangetouts, stir-fry for 2 minutes, then stir in the bean sprouts and ham and cook for a further 2 minutes.
**3** Add the drained noodles, then pour over the chow mein sauce and toss together to coat evenly. Stir-fry for 2 minutes or until piping hot. Season with salt and ground black pepper and serve immediately with light soy sauce to drizzle over.
Quick Chicken Stir-fry
**Hands-on time:** 10 minutes
**Cooking time:** 12 minutes
1 tsp groundnut oil
300g (11oz) boneless, skinless chicken breasts, sliced
4 spring onions, chopped
200g (7oz) medium rice noodles
100g (3½oz) mangetouts
200g (7oz) purple sprouting broccoli, chopped
2–3 tbsp sweet chilli sauce
coriander leaves to garnish
lime wedges (optional) to serve
**Serves 4**
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**1** Heat the oil in a wok or large frying pan. Add the chicken and spring onions and stir-fry over a high heat for 5–6 minutes until the chicken is golden brown.
**2** Meanwhile, soak the rice noodles in boiling water for 4 minutes or according to the pack instructions.
**3** Add the mangetouts, broccoli and chilli sauce to the chicken. Continue to stir-fry for 4 minutes.
**4** Drain the noodles, then add to the pan and toss everything together. Scatter the coriander over the top and serve with lime wedges to squeeze over the stir-fry, if you like.
Beef Chow Mein
**Hands-on time:** 15 minutes, plus marinating
**Cooking time:** 15 minutes
2 tsp dark soy sauce
4 tsp dry sherry
1 tsp cornflour
1 tsp sugar
1 tbsp sesame oil
225g (8oz) rump steak, cut into thin strips about 7.5cm (3in) long
175g (6oz) egg noodles
3 tbsp vegetable oil
1 bunch of spring onions, sliced
3 garlic cloves, crushed
1 large green chilli, sliced (see Safety Tip)
125g (4oz) Chinese leaves, or cabbage, sliced
50g (2oz) bean sprouts
salt and freshly ground black pepper
**Serves 4**
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**1** Put the soy sauce, sherry, cornflour, sugar and 1 tsp sesame oil in a bowl and whisk together. Pour this mixture over the beef. Cover and marinate in the fridge for at least 1 hour or overnight.
**2** Cook the noodles for 4 minutes or according to the pack instructions. Rinse in cold water and drain.
**3** Drain the beef, keeping the marinade to one side. Heat the vegetable oil in a wok or large, non-stick frying pan and fry the beef over a high heat until well browned. Remove with a slotted spoon and put to one side.
**4** Add the spring onions, garlic, chilli, Chinese leaves and bean sprouts to the pan and stir-fry for 2–3 minutes. Put the beef back into the pan with the noodles and reserved marinade. Bring to the boil, stirring all the time, and bubble for 2–3 minutes. Sprinkle over the remaining sesame oil, season and serve immediately.
Mee Goreng
**Hands-on time:** 30 minutes
**Cooking time:** about 12 minutes
125g (4oz) rump steak, very thinly sliced across the grain
2 garlic cloves
2 tbsp soy sauce
450g (1lb) cleaned squid
225g (8oz) egg noodles
1 tbsp vegetable oil
1 tbsp sesame oil
1–2 hot red chillies, chopped (see Safety Tip)
2.5cm (1in) piece fresh root ginger, peeled and finely chopped
2–3 spring onions, sliced
175g (6oz) large raw peeled prawns, deveined
2 tbsp hoisin sauce
1 tbsp lemon juice
2 tbsp Thai fish sauce
125g (4oz) bean sprouts
1 medium egg, beaten
lemon wedges to serve
**Serves 4**
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**1** Put the steak in a shallow dish with 1 garlic clove and 1 tbsp soy sauce. Leave to stand.
**2** Wash and dry the squid. Cut the tentacles into small pieces. Open out the body pouches and cut into small rectangular pieces.
**3** Put the noodles in a large heatproof bowl and pour over plenty of boiling water. Leave to soak for about 4 minutes or according to the pack instructions.
**4** Heat the vegetable and sesame oils in a wok or large frying pan, add the remaining garlic, the chillies, ginger and spring onions and cook for 2 minutes, stirring all the time.
**5** Add the beef and cook for 2 minutes. Add the squid and prawns and cook for 2 minutes. Add the hoisin sauce, lemon juice, fish sauce and remaining soy sauce and cook for 2 minutes.
**6** Drain the noodles and add them to the pan with the bean sprouts. Cook for 2 minutes until heated through, then add the beaten egg. Cook briefly until the egg is on the point of setting. Serve with lemon wedges.
Veggie Dishes
Summer Vegetable Stir-fry
**Hands-on time:** 15 minutes
**Cooking time:** about 8 minutes
125g (4oz) baby carrots, scrubbed and trimmed
1 tbsp sesame seeds
2 tbsp sunflower oil
2 garlic cloves, roughly chopped
125g (4oz) baby courgettes, halved lengthways
1 large yellow pepper, seeded and cut into thick strips
125g (4oz) thin asparagus spears, trimmed
125g (4oz) cherry tomatoes, halved
2 tbsp balsamic or sherry vinegar
1 tsp sesame oil
salt and freshly ground black pepper
**Serves 4**
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**1** Blanch the baby carrots in boiling salted water for 2 minutes, then drain and pat dry.
**2** Toast the sesame seeds in a hot dry wok or large frying pan over a medium heat, stirring until they turn golden. Tip on to a plate.
**3** Put the wok or frying pan back on to the heat, add the sunflower oil and heat until it is smoking. Add the chopped garlic to the oil and stir-fry for 20 seconds. Add the carrots, courgettes, yellow pepper and asparagus. Stir-fry over a high heat for 1 minute.
**4** Add the cherry tomatoes and season to taste. Stir-fry for 3–4 minutes until the vegetables are just tender. Add the vinegar and sesame oil, toss well and sprinkle with the toasted sesame seeds. Serve immediately.
Top 6 Sources of Vegetarian Protein
Sources of protein
Most vegetarians needn't worry about getting enough protein: this nutrient is found in a wide variety of foods including pulses, tofu and other soya bean products, Quorn, eggs, cheese, and sprouted beans and seeds.
Pulses
The term 'pulse' is used to describe all the various beans, peas and lentils. Pulses are highly nutritious, especually when eaten with grains such as cous cous, pasta, rice or bread. Dried pulses should be stored in airtight containers in a cool, dry cupboard. they keep well, but after about six months their skins start to toughen and they take progressively longer to cook. Most pulses must be soaked prior to cooking. Canned pulses are a convenient, quick alternative to having to soak and cook dried ones, and most supermarkets stock a wide range. A 400g can (drained weight about 235g) is roughly equivalent to 100 (3½oz) dried beans. Dried pulses double in weight after soaking.
Sprouted beans and seeds
These are rich in nutrients and lend a nutty taste and crunchy texture to salads and stir-fries. Fresh bean sprouts are available from most supermarkets. Many beans and seeds can be sprouted at home, though it is important to buy ones that are specifically produced for sprouting - from a health food shop or other reliable source. mung beans, aduki beans, alfalfa seeds and fenugreek are all suitable.
Cheese
Some vegetarians prefer to avoid cheeses that have been produced by the traditional method, because this uses animal-derived rennet. Most supermarkets and chees shops now stock an excellent range of vegetarian cheeses, produced using vegetarian rennet that comes from plants such as thistle and mallo, whch contain enzymes capable of curdling milk.
Tofu
Also known as bean curd, tofy is made from ground soya beans in a process aking to cheese-making. It is highly nutritious but virtually tasteless. However, it readily absorbs other flavours when marinated.
Tofu is sold as a chilled product and should be stored in the fridge. Once the pack is opened, the tofu should be kept immersed in a boel of water in the fridge and eaten within four days.
Firm tofu is usually cut into chunks, then immersed in tasty marinades or dressings prior to grilling, stir-frying, deep-frying, adding to stews, or tossing raw into salads.
It can also be chopped and made into burgers and nut roasts.
Smoked tofu has more flavour than unsmoked; it is used in the same way but doesn't need marinating. Silken tofu is softer and creamier than firm tofu and is useful for making sauces and dressings.
Textured vegetable protein (TVP)
TVP forms the bulk of most ready-prepared vegetarian burgers, sausages and mince. It is made from a mixture of soya flour, flavourings and liquids, which is cooked, then extruded under pressure and cut into chunks or small pieces to resemble mince. It has a sightly chewy, meat-like tecture. TVP can be included in stews, pies, curries and other dishes, rather as meat would be used by non-vegetarians.
Quorn
Quorn is a vegetarian product derived from a distant relative of the mushroom. Although it is not suitable for vegans because it contains egg albumen, Quorn is a good surce of complete protein for vegetarians. Like tofu, Quorn has a bland flavour and benefits from being marinated before cooking. find it in the chiller cabinet at the supermarket, and keep it in the fridge.
Sweet Chilli Tofu Stir-fry
**Hands-on time:** 5 minutes, plus marinating
**Cooking time:** 12 minutes
200g (7oz) firm tofu
4 tbsp sweet chilli sauce
2 tbsp light soy sauce
1 tbsp sesame seeds
2 tbsp toasted sesame oil
600g (1lb 5oz) ready-prepared mixed stir-fry vegetables, such as carrots, broccoli, mangetouts and bean sprouts
a handful of pea shoots or young salad leaves to garnish
**Serves 4**
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**1** Drain the tofu, pat it dry and cut it into large cubes. Put the tofu in a shallow container and pour over 1 tbsp sweet chilli sauce and 1 tbsp light soy sauce. Cover and marinate for 10 minutes.
**2** Meanwhile, toast the sesame seeds in a hot wok or large frying pan until golden. Tip on to a plate.
**3** Put the wok or frying pan back on to the heat and add 1 tbsp sesame oil. Add the marinated tofu and stir-fry for 5 minutes until golden. Remove and put to one side.
**4** Heat the remaining 1 tbsp oil in the pan, add the vegetables and stir-fry for 3–4 minutes until just tender. Stir in the cooked tofu.
**5** Pour the remaining sweet chilli sauce and soy sauce into the pan, toss well and cook for a further 1 minute until heated through. Sprinkle with the toasted sesame seeds and pea shoots or salad leaves and serve immediately.
Stir-fried Vegetables with Oyster Sauce
**Hands-on time:** 20 minutes
**Cooking time:** about 10 minutes
175g (6oz) firm tofu
vegetable oil to shallow- and deep-fry
2 garlic cloves, thinly sliced
1 green pepper, seeded and sliced
225g (8oz) broccoli, cut into small florets
125g (4oz) green beans, trimmed and halved
50g (2oz) bean sprouts
50g (2oz) canned straw mushrooms, drained
125g (4oz) canned water chestnuts, drained
fresh coriander sprigs to garnish
For the sauce:
100ml (3½fl oz) vegetable stock
2 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp clear honey
1 tsp cornflour
a pinch of salt
**Serves 4**
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**1** First, make the sauce. Put all the ingredients in a blender and blend until smooth. Put to one side.
**2** Drain the tofu, pat it dry and cut it into large cubes. Heat the vegetable oil in a deep-fryer to 180°C (test by frying a small cube of bread; it should brown in 40 seconds). Add the tofu and deep-fry for 1–2 minutes until golden. Drain on kitchen paper.
**3** Heat 2 tbsp oil in a wok or large frying pan, add the garlic and fry for 1 minute. Remove the garlic with a slotted spoon and discard. Add the pepper, broccoli and beans to the oil in the pan and stir-fry for 3 minutes. Add the bean sprouts, mushrooms and water chestnuts and stir-fry for a further 1 minute.
**4** Add the tofu and sauce to the pan and simmer, covered, for 3–4 minutes. Garnish with coriander sprigs and serve immediately.
Tofu Noodle Curry
**Hands-on time:** 15 minutes, plus marinating
**Cooking time:** about 25 minutes
250g (9oz) firm tofu
2 tbsp light soy sauce
½ red chilli, chopped (see Safety Tip)
5cm (2in) piece fresh root ginger, peeled and grated
1 tbsp olive oil
1 onion, thinly sliced
2 tbsp Thai red curry paste
200ml (7fl oz) coconut milk
900ml (1½ pints) hot vegetable stock
200g (7oz) baby sweetcorn, halved lengthways
200g (7oz) fine green beans, trimmed
250g (9oz) medium rice noodles
salt and freshly ground black pepper
2 spring onions, sliced diagonally, fresh coriander sprigs and 1 lime, cut into wedges, to garnish
**Serves 4**
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**1** Drain the tofu, pat it dry and cut it into large cubes. Put the tofu in a large shallow bowl with the soy sauce, chilli and ginger. Toss well to coat, then leave to marinate for 30 minutes.
**2** Heat the oil in a wok or large frying pan, then add the onion and fry over a medium heat for 10 minutes, stirring, until golden. Add the curry paste and cook for 2 minutes.
**3** Add the marinated tofu, coconut milk, stock and baby corn and season with salt and ground black pepper. Bring to the boil, then add the green beans. Reduce the heat and simmer for 8–10 minutes.
**4** Meanwhile, put the noodles into a large heatproof bowl, pour over boiling water to cover and soak for 30 seconds. Drain, then stir the noodles into the curry.
**5** Pour the curry into four serving bowls and garnish with the spring onions, coriander and lime wedges. Serve immediately.
Aubergines in a Hot Sweet and Sour Sauce
**Hands-on time:** 10 minutes
**Cooking time:** 35 minutes
3 tbsp vegetable oil
200g (7oz) onions, thinly sliced
2.5cm (1in) piece fresh root ginger, peeled and finely chopped
2 red chillies, finely chopped, plus extra whole red chillies (see Safety Tip) to garnish (optional)
1½ tsp cumin seeds
1½ tsp coriander seeds
3 cloves
5cm (2in) cinnamon stick
1 tbsp paprika
juice of 2 limes
3–4 tbsp dark muscovado sugar
1–2 tsp salt
450g (1lb) aubergines, cut into 2.5cm (1in) pieces
boiled rice to serve
**Serves 4**
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**1** Heat the oil in a wok or large frying pan, add the onions, ginger and chillies and stir-fry for about 4 minutes until softened. Add the cumin and coriander seeds, cloves and cinnamon stick and cook for 2–3 minutes.
**2** Add 300ml (½ pint) water to the pan, then stir in the paprika, lime juice, sugar, salt and aubergines. Bring to the boil, then reduce the heat and simmer, covered, for about 20 minutes until the aubergine is tender.
**3** Uncover the pan and bring the sauce back to the boil. Bubble for 3–4 minutes until the liquid is thick enough to coat the aubergine pieces. Serve with rice, garnished with whole red chillies if you like.
Growing Your Own Sprouted Beans
**Mung beans are the most commonly used sprouted beans for stir-fries, but chickpeas, green or Puy lentils and alfalfa are equally good and easy** **for home sprouting.**
Sprouting beans
You will only need about 3 tbsp beans to sprout at one time.
**1** Pick through the beans to remove any grit or stones, then soak in cold water for at least 8 hours. Drain and place in a clean (preferably sterilised) jar. Cover the top with a damp cloth, secure and leave in a warm, dark place.
**2** Rinse the sprouting beans twice a day. The sprouts can be eaten when there is about 1 cm (½in) of growth, or they can be left to grow for a day or two longer. When they are sprouted, leave the jar on a sunny windowsill for about 3 hours - this will improve both their flavour and their nutrients. then rinse and dry them well. They can be kept for about three days in the fridge.
Healthy tips
* Use only fresh bean sprouts; when buying, look for plump, crisp white shoots; avoid those that feel limp or are starting to brown.
* Store bean sprouts in a plastic bag in the fidge for up to two days.
* Rinse in ice-cold water and drain well before use.
Bean Sprouts with Peppers and Chillies
**Hands-on time:** 10 minutes
**Cooking time:** 5 minutes
3 tbsp vegetable oil
2 garlic cloves, chopped
2.5cm (1in) piece fresh root ginger, peeled and chopped
6 spring onions, cut into 2.5cm (1in) pieces
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
2 green chillies, seeded and finely chopped (see Safety Tip)
350g (12oz) bean sprouts
1 tbsp dark soy sauce
1 tbsp sugar
1 tbsp malt vinegar
a few drops of sesame oil (optional)
boiled rice with 2 tbsp freshly chopped coriander stirred through to serve
**Serves 4**
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**1** Heat the oil in a wok or large frying pan. Add the garlic, ginger, spring onions, peppers, chillies and bean sprouts and stir-fry over a medium heat for 3 minutes.
**2** Add the soy sauce, sugar and vinegar and fry, stirring, for a further 1 minute.
**3** Sprinkle with a few drops of sesame oil, if you like, then serve immediately with coriander rice.
Egg Fu Yung
**Hands-on time:** 10 minutes
**Cooking time:** about 5 minutes
3 tbsp groundnut or vegetable oil
8 spring onions, finely sliced, plus spring onion curls (see Save Effort) to garnish
125g (4oz) shiitake or oyster mushrooms, sliced
125g (4oz) canned bamboo shoots, drained and chopped
½ green pepper, seeded and finely chopped
125g (4oz) frozen peas, thawed
6 medium eggs, beaten
2 good pinches of chilli powder
1 tbsp light soy sauce
a pinch of salt
**Serves 4**
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**1** Heat the oil in a wok or large frying pan, add the spring onions, mushrooms, bamboo shoots, green pepper and peas and stir-fry for 2–3 minutes.
**2** Season the eggs with salt and chilli powder. Pour the eggs into the pan and continue to cook, stirring, until the egg mixture is set.
**3** Sprinkle over the soy sauce and stir well. Serve immediately, garnished with spring onion curls.
Vegetable Fried Rice
**Hands-on time:** 10 minutes, plus soaking and chilling
**Cooking time:** about 30 minutes, plus cooling
200g (7oz) long-grain rice
3 Chinese dried mushrooms, or 125g (4oz) button mushrooms, sliced
2 tbsp vegetable oil
4 spring onions, sliced diagonally into 2.5cm (1in) lengths
125g (4oz) canned bamboo shoots, drained and cut into 2.5cm (1in) strips
125g (4oz) bean sprouts
125g (4oz) frozen peas
2 tbsp soy sauce
3 medium eggs, beaten
fresh coriander sprigs to garnish
**Serves 4**
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**1** Put the rice in a pan, cover with enough cold water to come 2.5cm (1in) above the rice, bring to the boil, cover tightly, reduce the heat and simmer very gently for 20 minutes. Do not stir.
**2** Remove the pan from the heat, leave to cool for 20 minutes, then cover with clingfilm and chill for 2–3 hours or overnight.
**3** When ready to fry the rice, soak the dried mushrooms, if you like, in warm water for about 30 minutes.
**4** Drain the mushrooms, squeeze out excess moisture, then thinly slice.
**5** Heat the oil in a wok or large frying pan over a high heat. Add the mushrooms, spring onions, bamboo shoots, bean sprouts and peas and stir-fry for 2–3 minutes. Add the soy sauce and cook briefly, stirring.
**6** Fork up the rice, add it to the pan and stir-fry for 2 minutes. Pour in the eggs and continue to stir-fry for 2–3 minutes until the egg has scrambled and the rice is heated through. Serve immediately, garnished with coriander.
Crispy Noodles with Hot Sweet and Sour Sauce
**Hands-on time:** 10 minutes
**Cooking time:** about 15 minutes
vegetable oil to deep-fry
125g (4oz) rice or egg noodles
frisée leaves to serve
For the sauce:
2 tbsp vegetable oil
1 garlic clove, crushed
1cm (½in) piece fresh root ginger, peeled and grated
6 spring onions, sliced
½ red pepper, seeded and finely chopped
2 tbsp sugar
2 tbsp malt vinegar
2 tbsp tomato ketchup
2 tbsp dark soy sauce
2 tbsp dry sherry
1 tbsp cornflour
1 tbsp sliced green chillies (see Safety Tip)
**Serves 4**
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**1** First, make the sauce. Heat the oil in a wok or large frying pan and stir-fry the garlic, ginger, spring onions and red pepper for 1 minute. Stir in the sugar, vinegar, ketchup, soy sauce and sherry. Blend the cornflour with 8 tbsp water and stir it into the sauce. Cook for 2 minutes, stirring. Add the chillies, cover and keep the sauce warm.
**2** Heat the vegetable oil in a deep-fryer to 190°C (test by frying a small cube of bread; it should brown in 20 seconds). Cut the noodles into six portions and fry, a batch at a time, very briefly until lightly golden (take care as the hot oil rises up quickly).
**3** Drain the noodles on kitchen paper and keep them warm while you cook the remainder.
**4** Arrange the noodles on a bed of frisée leaves and serve immediately with the sauce served separately.
Fish
and Seafood
Chilli Crab Noodles
**Hands-on time:** 10 minutes
**Cooking time:** about 15 minutes
200g (7oz) medium egg noodles
1 tbsp vegetable oil
400g (14oz) frozen mixed vegetables
6 tbsp sweet chilli sauce
1 tbsp soy sauce
½ tbsp cornflour
100ml (3½fl oz) chicken or vegetable stock
170g canned crab, drained
frozen or freshly chopped coriander leaves, (optional)
**Serves 4**
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**1** Bring a pan of water to the boil and cook the noodles according to the pack instructions. Drain well and put to one side.
**2** Heat the oil in a large wok until smoking. Add the mixed vegetables and stir-fry for 5 minutes or until piping hot.
**3** In a small bowl, stir together the sweet chilli sauce, soy sauce, cornflour and stock. Add the sauce to the wok; bubble for 1 minute, then toss through the noodles, crab and coriander, if you like. Check the seasoning and serve immediately.
Perfect Scallops
**Scallops are a delicately flavoured shellfish, contained within shells that can be a little tricky to open. Ask your fishmonger to prepare them if you prefer. The fish themselves have a marvellous taste.**
Opening scallops
Scallops can be eaten raw, either seasoned or marinated in citrus juice with seasoning. They take very little cooking, usually between 5 and 10 minutes.
**1** Hold the scallop with the flat half of the shell facing up. Firmly ease a very sharp small knife between the shells at a point close to the hinge.
**2** Keep the knife angled towards the flat shell, cut all along the shell surface until the two shells can be seperated easily. Cut along the bottom of the rounded shell to release its contents. Cut loose the meat and the grey/orange coral and discard everything else.
**3** Rinse off any grit, cut the coral from the round meat, and cut the little scrap of muscle from the edge of the meat.
Cooking scallops
Gently poach the white meat in wine for 5 minutes, then add the coral and summer for 5 minutes. Sauté until crisp on the outside. Sear briefly on each side in a very hot pan until the surface browns and the inside remains tender.
Thread on to skewers and grill.
Bake in the shell with a sauce.
Scallops with Ginger
**Hands-on time:** 15 minutes
**Cooking time:** 3 minutes
2 tbsp vegetable oil
500g (1lb 2oz) shelled large scallops, cut into 5mm (¼in) slices
4 celery sticks, sliced diagonally
1 bunch of spring onions, sliced diagonally
25g (1oz) piece fresh root ginger, peeled and sliced
2 large garlic cloves, sliced
¼ tsp chilli powder
2 tbsp lemon juice
2 tbsp light soy sauce
3 tbsp freshly chopped coriander
salt and freshly ground black pepper
**Serves 4**
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**1** Heat the oil in a wok or large frying pan. Add the scallops, celery, spring onions, ginger, garlic and chilli powder and stir-fry over a high heat for 2 minutes or until the vegetables are just tender.
**2** Pour in the lemon juice and soy sauce, allow to bubble up, then stir in about 2 tbsp chopped coriander and season with salt and ground black pepper. Serve immediately sprinkled with the remaining chopped coriander.
Perfect Mussels
**One of the most popular shellfish, mussels takes moments to cook. Careful preparation is important, so give yourself enough time to get the shellfish ready.**
Preparing mussels
**1** Scrape off the fibres attached to the shells (beards). If the mussels are very clean, give them a quick rinse under the cold tap. If they are very sandy scrub them with a stiff brush.
**2** If the shells have sizeable barnacles on them, it is best (though not essential) to remove them. Rap them sharply with a metal spoon or the back of a washing-up brush, then scrape off.
Cooking mussels
**1** Discard any open mussels that don't shut when sharply tapped; this means they are dead and could be dangerous to eat.
**2** In a large, heavy-based pan, fry 2 finely chopped shallots and a generous handful of parsely in 25g (1oz) butter for about 2 minutes or until soft. Pour in 1 cm (½in) dry white wine
**3** Add the mussels to the pan and cover tightly with a lid. Steam for 5-10 minutes until the shells open. Immediately take the pan from the heat.
**4** Using a slotted spoon, remove the mussels from the pan and discard any that haven't opened, then boil the cooking liquid rapidly to reduce. Pour over the mussels and serve immediately.
Thai Coconut Mussels
**Hands-on time:** 15 minutes
**Cooking time:** about 12 minutes
1 tbsp vegetable oil
2 shallots, finely chopped
2–3 tbsp Thai green curry paste
400ml can coconut milk
2kg (4½lb) mussels, scrubbed and beards removed
a small handful of fresh coriander, chopped, plus extra sprigs to garnish
**Serves 4**
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**1** Heat the oil in a large, deep pan. Add the shallots and curry paste and fry gently for 5 minutes, stirring regularly, until the shallots are starting to soften. Stir in the coconut milk, cover with a tight-fitting lid and bring to the boil.
**2** Add the mussels to the pan, cover, shake the pan well and cook over a medium heat for 4–5 minutes. Give the pan another good shake. Check the mussels and discard any that are still closed. Stir in the chopped coriander and serve immediately, garnished with coriander sprigs.
Perfect Prawns
**Prawns, mussels and small squid are ideal for stir-frying and quick braising, because they need very brief cooking, otherwise they will become rubbery in texture.**
Peeling and butterflying
**1** To peel prawns, pull off the head and put to one side. Using pointed scissors, cut through the soft shell on the belly side.
**2** Prise the shell off, leaving the tail attached. (Add to the head; it can be used later for making stock.)
**3** Using a small sharp knife, make a shallow cut along the length of the back of the prawn. Use the point of the knife to carefully remove the black vein (intestinal tract) that runs along the back of the prawn.
**4** To 'butterfly' the prawn, cut halfway through the flesh lenghtways from the head end to the base of the tail, and open up the prawn.
Langoustines and crayfish
Related to the prawn, langoustines and crayfish can be peeled in the same way as prawns. To extract the meat from langoustines claws, pull off the small pincer from the claws, then work with small scissors to cut open the main section all the way along its length. Split open and carefully pull out the flesh in a single piece. To extract the meat from large crayfish claws, crack them open using a hammer or lobster cracker, then carefully remove the meat.
Also known as scampi, langoustines are at their best when just boiled or steamed, and then eaten from the shells. They can also be used in a shellfish soup.
Crayfish are sold either live or cooked. To cook, boil in court bouillon for 5-10 minutes. Remove from the stock and cool. Eat crayfish from the shell or in a soup.
Prawns and Cucumber
in a Spicy Sauce
**Hands-on time:** 20 minutes, plus standing
**Cooking time:** about 30 minutes
2 medium cucumbers, halved lengthways, seeded and cut into 2.5cm (1in) chunks
50g (2oz) butter
2 onions, sliced
2 garlic cloves, finely chopped
4 tsp plain flour
2 tsp ground turmeric
1 tsp ground cinnamon
2 tsp sugar
½ tsp ground cloves
750ml (1¼ pints) coconut milk
300ml (½ pint) fish stock
15g (½oz) fresh root ginger, peeled and thinly sliced
3–4 green chillies, thinly sliced (see Safety Tip)
450g (1lb) raw tiger prawns, peeled and deveined
grated zest and juice of 1 lime
2 tbsp freshly chopped coriander
salt
**Serves 4**
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**1** Put the cucumber in a colander set over a bowl and sprinkle with salt. Leave for 30 minutes, to allow the salt to extract the excess juices.
**2** Melt the butter in a pan, add the onions and garlic and cook for about 5 minutes until softened. Add the flour, turmeric, cinnamon, 1 tsp salt, the sugar and cloves; cook, stirring, for 2 minutes. Add the coconut milk and stock, bring to the boil, reduce the heat and simmer for 5 minutes.
**3** Meanwhile, rinse the cucumber thoroughly under cold running water to remove the salt. Add the cucumber, ginger and chillies to the sauce, and cook for a further 10 minutes.
**4** Add the prawns to the sauce and cook for a further 5–6 minutes until they turn pink.
**5** Just before serving, stir in the lime juice and chopped coriander and sprinkle with lime zest.
Stir-fried Prawns with Cabbage
**Hands-on time:** 30 minutes
**Cooking time:** about 7 minutes
2 tbsp vegetable oil
2 garlic cloves, thinly sliced
1 lemongrass stalk, halved and bruised
2 kaffir lime leaves, finely torn
1 small red onion, thinly sliced
1 hot red chilli, seeded and sliced (see Safety Tip)
4cm (1½in) piece fresh root ginger, peeled and cut into long thin shreds
1 tbsp coriander seeds, lightly crushed
450g (1lb) large raw peeled prawns, deveined
175g (6oz) mangetouts, halved
225g (8oz) pak choi or Chinese mustard cabbage, torn into bite-size pieces
2 tbsp Thai fish sauce
juice of 1 lime, or to taste
**Serves 4**
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**1** Heat the oil in a wok or large frying pan. Add the garlic, lemongrass, lime leaves, onion, chilli, ginger and coriander seeds and stir-fry for 2 minutes.
**2** Add the prawns, mangetouts and pak choi or cabbage, and stir-fry until the vegetables are cooked but still crisp and the prawns are pink and opaque, about 2–3 minutes.
**3** Add the fish sauce and lime juice and cook for 1 minute until heated through. Remove the lemongrass and discard; serve immediately.
Five-minute Stir-fry
**Hands-on time:** 2 minutes
**Cooking time:** 5 minutes
1 tbsp sesame oil
175g (6oz) raw peeled tiger prawns, deveined
50ml (2fl oz) ready-made sweet chilli and ginger sauce
225g (8oz) ready-prepared mixed stir-fry vegetables, such as sliced courgettes, broccoli and green beans
**Serves 2**
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**1** Heat the oil in a large wok or frying pan, add the prawns and sweet chilli and ginger sauce and stir-fry for 2 minutes.
**2** Add the mixed vegetables and stir-fry for a further 2–3 minutes until the prawns are cooked and the vegetables are heated through. Serve immediately.
Top 5 Perfect Squid
Preparing squid
Sliced into rings or cut into squares, squid is popular in Chinese and South-east Asian cooking.
**1** Cut off the tentacles just behind the 'beak'.
**2** Pull out the beak and discard. clean the tentacles well, scraping off as many of the small suckers as you can.
**3** Reach inside the body and pull out the internal organs, including the plastic-like 'pen'.
**4** Scrape and pull off the loose slippery skin covering the body. Rinse the body thoroughly to remove all internal organs, sand and other debris.
**4** Detach the wings and put to one side, then cut up the tentacles and body as required. To make squares, slice the body along one side, score diagonally, then cut into squares.
Squid and Vegetables in Black Bean Sauce
**Hands-on time:** 35 minutes
**Cooking time:** about 15 minutes
450g (1lb) cleaned squid
2 tbsp sesame seeds
2 tbsp sunflower oil
1 tbsp sesame oil
2 garlic cloves
2 dried red chillies
50g (2oz) broccoli, cut into florets
50g (2oz) mangetouts, trimmed
50g (2oz) carrots, thinly sliced
75g (3oz) cauliflower, cut into small florets
1 small green or red pepper, seeded and thinly sliced
50g (2oz) Chinese cabbage or pak choi, shredded
25g (1oz) bean sprouts
2 tbsp fresh coriander, roughly torn
For the sauce:
2 tbsp black bean sauce
1 tbsp Thai fish sauce
2–3 tsp clear honey
75ml (2½fl oz) fish or vegetable stock
1 tbsp tamarind juice
2 tsp cornflour
**Serves 4**
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**1** First, prepare the sauce. In a small bowl, mix together the black bean sauce, fish sauce, honey and stock. Add the tamarind juice and cornflour and whisk until smooth. Put to one side.
**2** Wash and dry the squid, and halve the tentacles if large. Open out the body pouches, score diagonally, then cut into large squares; put to one side.
**3** Toast the sesame seeds in a dry wok or large frying pan over a medium heat, stirring until they turn golden. Tip on to a plate.
**4** Heat the sunflower and sesame oil in the same pan. Add the garlic and chillies and fry gently for 5 minutes. Remove the garlic and chillies with a slotted spoon and discard.
**5** Add all the vegetables to the pan and stir-fry for 3 minutes. Add the squid, increase the heat and stir-fry for a further 2 minutes until the squid curls up and turns opaque. Add the sauce and allow to simmer for 1 minute.
**6** Scatter over the sesame seeds and coriander and serve immediately.
Stir-fried Salmon and Broccoli
**Hands-on time:** 10 minutes
**Cooking time:** about 6 minutes
2 tsp sesame oil
1 red pepper, seeded and thinly sliced
½ red chilli, thinly sliced (see Safety Tip)
1 garlic clove, crushed
125g (4oz) broccoli florets
2 spring onions, sliced
2 salmon fillets, about 125g (4oz) each, cut into strips
1 tsp Thai fish sauce
2 tsp soy sauce
wholewheat noodles to serve
**Serves 2**
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**1** Heat the oil in a wok or large frying pan and add the red pepper, chilli, garlic, broccoli florets and spring onions. Stir-fry over a high heat for 3–4 minutes.
**2** Add the salmon, fish sauce and soy sauce and cook for 2 minutes, stirring gently. Serve immediately with wholewheat noodles.
Perfect Steaming
**To use your wok as a steamer you will need a trivet or steamer rack to place inside the wok. The steamer basket (metal or bamboo) sits on the trivet to keep the food above the boiling liquid. Steaming is ideal for fish, chicken and most vegetables**.
**1** Put the fish or chicken on a lightly oiled heatproof plate that will fit inside the steamer. (Vegetabels can be placed directly on the steamer.)
**2** Bring the water in the wok or pan to the boil over a medium heat. Put the plate with the fish or chicken in the steamer, cover with a tight-fitting lid and steam until just cooked through (see following chart)
**STEAMING TIMES**
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Leafy vegetables such as spinach, Chinese leaves | 1–2 minutes
Vegetables such as green beans, broccoli, cauliflower, cabbage, carrots | 5–8 minutes
Fish fillets | 5–10 minutes (allow 10 minutes per 2.5cm (1in) thickness)
Fish steaks and whole fish | 15–20 minutes
Chicken | 45–50 minutes (depending on whether chicken is shredded, cubed, boned thighs or halved breasts)
Steamed Sesame Salmon
**Hands-on time:** 20 minutes
**Cooking time:** about 18 minutes
groundnut or vegetable oil to brush
8–12 large Chinese leaves or lettuce leaves
4 salmon steaks, about 150g (5oz) each
½ tsp sesame oil
2 tbsp dry sherry
2 tbsp light soy sauce, plus extra to serve
4 spring onions, shredded, plus extra spring onion curls to garnish
3 tsp sesame seeds, lightly toasted in a dry wok or heavy-based pan
ground white pepper
**Serves 4**
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**1** Steam the Chinese leaves or lettuce leaves for 1–2 minutes until soft and pliable. Discard about 2.5cm (1in) of the firm stalk end from each leaf to neaten, and place 2–3 leaves together, slightly overlapping. Put the salmon steaks on top.
**2** Mix the sesame oil with the sherry and soy sauce and drizzle the mixture over the salmon. Sprinkle with the shredded spring onions, 2 tsp sesame seeds and ground white pepper to taste.
**3** Fold the leaves over the salmon to form neat parcels. Steam for 5–7 minutes or until the fish is cooked and flakes easily.
**4** Serve the salmon parcels with the juices spooned over. Sprinkle with the remaining sesame seeds and a little extra soy sauce, then garnish with spring onion curls.
Teriyaki Salmon with Spinach
**Hands-on time:** 10 minutes, plus marinating
**Cooking time:** 6 minutes
550g (1¼lb) salmon fillet, cut into 1cm (½in) slices
3 tbsp teriyaki sauce
3 tbsp tamari or light soy sauce
2 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp chopped fresh chives
2 tsp grated fresh root ginger
2 garlic cloves, crushed
350g (12oz) soba noodles
350g (12oz) baby spinach leaves
furikake seasoning
**Serves 4**
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**1** Gently mix the salmon slices with the teriyaki sauce, then cover, chill and leave to marinate for 1 hour.
**2** Mix together the tamari or light soy sauce, 1 tbsp vegetable oil, sesame oil, chives, ginger and garlic. Put to one side.
**3** Cook the noodles according to the pack instructions. Drain and put to one side.
**4** Heat the remaining vegetable oil in a wok or large frying pan. Remove the salmon from the marinade and add it to the pan. Cook over a high heat until it turns opaque – about 30 seconds. Remove from the pan and put to one side.
**5** Add the drained noodles to the pan and stir until warmed through. Stir in the spinach and cook for 1–2 minutes until wilted. Add the soy sauce mixture and stir to combine.
**6** Divide the noodles among four deep bowls, then top with the salmon. Sprinkle with furikake seasoning and serve.
Hearty Dishes
Stir-frying Poultry and Meat
**Stir-frying is a healthy and speedy way to cook poultry and other tender cuts of meat.**
Preparing and cooking
**1** Trim off any fat, then cut the poultry or meat into even-size strips or dice no more than 5mm (in) thick. Heat a wok or large pan until hot and add oil to coat the inside.
**2** Add the poultry or meat and cook, stirring constantly, until just done. Remove and put to one side. Cook the other ingredients you are using for the stir-fry, then out the poultry or mear back into the pan and cook for 1-2 minutes to heat through.
For the slice: Chicken
Slicing breast fillets
**1** Cut or pull out the long strip of flesh lying on the inside of the breast. Slice it across the grain to the thickness required for your recipe (Raw chicken should not be cut less than about 3mm/in thick.)
**2** Starting at the small tip of the breast, cut slices of the required thickness. Alternatively, cut into chunks or dice.
Perfect slicing
To make slicing easier, put breast fillets in the freezer for 30 minutes or so befre slicing. The flesh will be much firmer and it will therefore be easier to to slice it thinly.
Pork Stir-fry with Chilli and Mango
**Hands-on time:** 5 minutes
**Cooking time:** about 10 minutes
75g (3oz) medium egg noodles
1 tsp groundnut oil
½ red chilli, seeded and finely chopped (see Safety Tip)
125g (4oz) pork stir-fry strips
1 head pak choi, roughly chopped
1 tbsp soy sauce
½ ripe mango, sliced
**Serves 4**
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**1** Bring a large pan of water to the boil and cook the noodles for about 4 minutes or according to the pack instructions. Drain, then plunge into cold water. Put to one side.
**2** Meanwhile, heat the oil in a wok or large frying pan until very hot. Add the chilli and pork and stir-fry for 3–4 minutes. Add the pak choi and soy sauce and cook for a further 2–3 minutes. Add the mango and toss to combine.
**3** Drain the noodles and add them to the pan. Toss well and cook for 1–2 minutes until heated through. Serve immediately.
Sweet and Sour Pork Stir-fry
**Hands-on time:** 15 minutes
**Cooking time:** about 10 minutes
2 tbsp vegetable oil
350g (12oz) pork fillet, cut into finger-size pieces
1 red onion, finely sliced
1 red pepper, seeded and finely sliced
2 carrots, cut into thin strips
3 tbsp sweet chilli sauce
1 tbsp white wine vinegar
220g can pineapple slices, chopped, with 2 tbsp juice put to one side
a large handful of bean sprouts
½ tbsp sesame seeds
a large handful of fresh coriander, roughly chopped
salt and freshly ground black pepper
boiled long-grain rice to serve
**Serves 4**
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**1** Heat the oil over a high heat in a large frying pan or wok. Add the pork, onion, red pepper and carrots and cook for 3–5 minutes, stirring frequently, until the meat is cooked through and the vegetables are softening.
**2** Stir in the chilli sauce, vinegar and reserved pineapple juice and bring to the boil, then stir in the pineapple chunks and bean sprouts and heat through.
**3** Check the seasoning. Scatter the sesame seeds and coriander over and serve immediately with rice.
Turkey and Sesame Stir-fry with Noodles
**Hands-on time:** 5 minutes, plus 5 minutes marinating
**Cooking time:** 10 minutes
300g (11oz) turkey breast fillets, cut into thin strips
3 tbsp teriyaki marinade
3 tbsp clear honey
500g (1lb 2oz) medium egg noodles
about 1 tbsp sesame oil, plus extra for the noodles
300g (11oz) ready-prepared mixed stir-fry vegetables, such as carrots, broccoli, red cabbage, mangetouts, bean sprouts and purple spring onions
2 tbsp sesame seeds, lightly toasted in a dry wok or heavy-based pan
**Serves 4**
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**1** Put the turkey strips in a large bowl with the teriyaki marinade and honey, and stir to coat. Cover and set aside for 5 minutes.
**2** Bring a large pan of water to the boil and cook the noodles for about 4 minutes or according to the packet instructions. Drain well, then toss in a little sesame oil.
**3** Heat 1 tbsp of the oil in a wok or large frying pan and add the turkey, reserving the marinade. Stir-fry over a very high heat for 2–3 minutes until cooked through and beginning to brown. Add a drop more oil, if needed, then add the vegetables and reserved marinade. Continue to cook over a high heat, stirring, until the vegetables have started to soften and the sauce is warmed through.
**4** Scatter with the sesame seeds and serve immediately with the noodles.
Orange and Ginger Beef Stir-fry
**Hands-on time:** 15 minutes
**Cooking time:** about 8 minutes
1 tbsp cornflour
75ml (3fl oz) smooth orange juice
2 tbsp soy sauce
1 tbsp vegetable oil
400g (14oz) beef stir-fry strips
5cm (2in) piece fresh root ginger, peeled and cut into matchsticks
300g pack mixed stir-fry vegetables of your choice, chopped if large
1 tbsp sesame seeds
salt and freshly ground black pepper
egg noodles to serve
**Serves 4**
Calorie Gallery
**1** Put the cornflour into a small bowl and gradually whisk in the orange juice followed by the soy sauce to make a smooth mixture. Put to one side.
**2** Heat the oil over a high heat in a large frying pan or wok. Add the beef strips and stir-fry for 1–2 minutes. Stir in the ginger, vegetables and a splash of water and stir-fry until the vegetables are just tender and the beef is cooked to your liking.
**3** Add the orange juice mixture to the pan and cook, stirring occasionally, until thick and syrupy – about 30 seconds. Check the seasoning and sprinkle the sesame seeds over. Serve immediately with egg noodles.
Szechuan Beef
**Hands-on time:** 15 minutes, plus marinating
**Cooking time:** about 10 minutes
350g (12oz) beef skirt or rump steak, cut into thin strips
5 tbsp hoisin sauce
4 tbsp dry sherry
2 tbsp vegetable oil
2 red or green chillies, finely chopped (see Safety Tip)
1 large onion, thinly sliced
2 garlic cloves, crushed
2 red peppers, seeded and cut into diamond shapes
2.5cm (1in) piece fresh root ginger, peeled and grated
225g can bamboo shoots, drained and sliced
1 tbsp sesame oil
**Serves 4**
Calorie Gallery
**1** Put the beef in a bowl, add the hoisin sauce and sherry and stir to coat. Cover and leave to marinate for 30 minutes.
**2** Heat the vegetable oil in a wok or large frying pan until smoking hot. Add the chillies, onion and garlic and stir-fry over a medium heat for 3–4 minutes until softened. Remove with a slotted spoon and put to one side. Add the red peppers, increase the heat and stir-fry for a few seconds. Remove from the pan and put to one side.
**3** Add the steak and marinade to the pan in batches. Stir-fry each batch over a high heat for about 1 minute, removing with a slotted spoon.
**4** Put the vegetables back into the pan. Add the ginger and bamboo shoots, then the beef, and stir-fry for a further 1 minute until heated through. Transfer to a warmed serving dish, sprinkle the sesame oil over the top and serve immediately.
Teriyaki Beef Stir-fry
**Hands-on time:** 20 minutes, plus marinating
**Cooking time:** about 8 minutes
450g (1lb) beef fillet, sliced as thinly as possible, then cut into 1cm (½in) wide strips
2 tbsp vegetable or groundnut oil
225g (8oz) carrots, cut into matchsticks
½ cucumber, seeded and cut into matchsticks
4–6 spring onions, thinly sliced diagonally
noodles tossed in a little sesame oil and wasabi paste (optional) to serve
For the teriyaki marinade:
4 tbsp tamari
4 tbsp mirin or medium sherry
1 garlic clove, finely chopped
2.5cm (1in) piece fresh root ginger, peeled and finely chopped
**Serves 4**
Calorie Gallery
**1** First, make the marinade. Put all the ingredients for the marinade in a shallow bowl and mix well. Add the beef and turn to coat. Cover and marinate in the fridge for at least 30 minutes, preferably overnight.
**2** Drain the beef, keeping any marinade to one side. Heat a wok or large frying pan, then add the oil and heat until it is smoking. Add the carrots, cucumber and spring onions and fry over a high heat for 2 minutes until the edges are well browned. Remove from the pan and put to one side.
**3** Add the beef to the pan and stir-fry over a very high heat for 2 minutes.
**4** Put the vegetables back into the pan and add the reserved marinade. Stir-fry for 1–2 minutes until heated through. Serve with noodles tossed in a little sesame oil and a small amount of wasabi paste if you like.
Quick Turkey and Pork Stir-fry
**Hands-on time:** 15 minutes
**Cooking time:** about 10 minutes
1 tbsp vegetable oil
200g (7oz) turkey breast, cut into finger-size strips
200g (7oz) pork loin fillet, cut into finger-size strips
1 tbsp Chinese 5-spice powder
1 each yellow and orange pepper, seeded and sliced
150g (5oz) pak choi, thickly shredded
1 tsp sesame seeds
1–1½ tbsp soy sauce, to taste
a large handful of fresh coriander
salt and freshly ground black pepper
**Serves 4**
Calorie Gallery
**1** Heat the oil in a large wok or frying pan over a high heat and add the turkey and pork. Cook for 3 minutes, stirring occasionally. Add the Chinese 5-spice powder, the sliced peppers, pak choi and a splash of water.
**2** Continue to cook for a few minutes until the vegetables are just tender (but retaining a crunch) and the meat is cooked through (add more water as needed).
**3** Sprinkle over the sesame seeds, add the soy sauce and rip in the coriander. Check the seasoning and serve with noodles or rice if you like.
Chicken with Peanut Sauce
**Hands-on time:** 10 minutes, plus marinating
**Cooking time:** about 10 minutes
4 skinless chicken breast fillets, cut into strips
1 tbsp ground coriander
2 garlic cloves, finely chopped
4 tbsp vegetable oil
2 tbsp clear honey
Thai fragrant rice to serve
fresh coriander sprigs to garnish
For the peanut sauce:
1 tbsp vegetable oil
2 tbsp curry paste
2 tbsp brown sugar
2 tbsp peanut butter
200ml (7fl oz) coconut milk
**Serves 4**
Calorie Gallery
**1** Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
**2** To make the peanut sauce, heat the oil in a pan, add the curry paste, brown sugar and peanut butter and fry for 1 minute. Add the coconut milk and bring to the boil, stirring all the time, then reduce the heat and simmer for 5 minutes.
**3** Meanwhile, heat a wok or large frying pan and, when hot, stir-fry the chicken and its marinade in batches for 3–4 minutes or until cooked, adding more oil if needed.
**4** Serve the chicken on a bed of Thai fragrant rice, with the peanut sauce poured over. Garnish with coriander sprigs.
Sesame Lamb
**Hands-on time:** 15 minutes
**Cooking time:** 15 minutes
125g (4oz) fresh white breadcrumbs
50g (2oz) sesame seeds
450g (1lb) lean boneless lamb, cut into 5mm (¼in) thick slices
2 medium eggs, beaten
6 tbsp groundnut or sunflower oil
1 onion, sliced
3 carrots, cut into strips
225g (8oz) broccoli, cut into florets
2.5cm (1in) piece fresh root ginger, peeled and grated
450ml (¾ pint) chicken stock
2 tbsp dry sherry
1½ tbsp cornflour
1 tbsp dark soy sauce
salt and freshly ground black pepper
a few drops of sesame oil to serve
**Serves 4**
Calorie Gallery
**1** Mix the breadcrumbs with the sesame seeds and season with salt and ground black pepper. Dip the lamb slices in the beaten egg, then coat them in the breadcrumb mixture, pressing the breadcrumbs on firmly with your fingertips.
**2** Heat 2 tbsp oil in a wok or large frying pan, add half the lamb slices and fry for about 2 minutes on each side until golden. Remove from the pan, drain and keep warm. Cook the remaining lamb in the same way, using another 2 tbsp oil.
**3** Wipe the pan clean and heat the remaining oil. Add the onion, carrots, broccoli and ginger and stir-fry for 2 minutes. Add the stock and sherry, cover and cook the vegetables for 1 minute.
**4** Blend the cornflour and soy sauce with 1 tbsp water. Stir the mixture into the pan and cook for 2 minutes, stirring constantly. Put the lamb slices back into the pan and cook for 1–2 minutes until heated through. Sprinkle with sesame oil and serve.
Calorie Gallery
Index
The page numbers in this index refer to the print edtion. Please use the search facility on your device to find the below keywords.
aubergine, hot-sweet-sour 104–5
bamboo shoot 18, 56–7
bean & tomato stir-fry 10–11
beef
chilli noodle salad 30–1
chow mein 88–9
mee goreng 90–1
& noodle soup 36–7
orange & ginger stir-fry 158–9
Szechuan 160–1
Teriyaki stir-fry 162–3
black bean sauce 17, 138–9
cabbage & sesame rolls 20–1
cheese, vegetarian 96–7
chicken 150–1
chow mein 84–5
& coconut curry 40–1
hot jungle curry 54–5
noodle soup 34–5
& peanut sauce 166–7
quick stir-fry 86–7
Thai green curry 48–9
chilli 17, 28, 30–1, 51, 108–9, 118–19
chow mein 84–5, 88–9
coconut milk 18, 40–1, 126–7
crab chilli noodles 118–19
crayfish 129
curry
chicken & coconut 40–1
fish 44–5
hot jungle 54–5
red lamb & bamboo shoot 56–7
salmon laksa 60–1
Thai beef 58–9
Thai green 48–9
Thai green shellfish 46–7
Thai red seafood 42–3
Thai red turkey 52–3
tofu noodle 102–3
deep-frying 22–3
egg fu young 110–11
fish curry 44–5
garlic 50
ginger 50
lamb
& bamboo shoot red curry 56–7
sesame 168–9
langoustine 129
mee goreng 88–9
mushroom & cashew nuts 12–13
mussel(s) 124–7
noodle(s) 76–7
beef chow mein 88–9
& beef soup 36–7
chicken chow mein 84–5
chicken soup 34–5
chilli beef salad 30–1
chilli crab 118–19
crispy, in a hot sweet & sour sauce 114–15
mee goreng 90–1
& pork stir-fry 82–3
prawn salad 28–9
quick Pad Thai 80–1
Thai salad 26–7
Thai, with tofu 78–9
tofu curry 102–3
turkey & sesame 156–7
yellow bean, & prawns 74–5
oils 19
onion 68
oyster sauce 17, 100–1
Pad Thai, quick 80–1
peanut sauce 166–7
pepper 69
chilli & bean sprouts 108–9
red, & rice stir-fry 70–1
pork
chilli & mango stir-fry 152–3
& noodle stir-fry 82–3
sweet & sour stir-fry 154–5
& turkey stir-fry 164–5
prawn 42–9, 66–7, 80–1, 90–1, 128–9, 134–5
& cucumber in spicy sauce 130–1
noodle salad 28–9
special fried rice 72–3
stir-fried & cabbage 132–3
& yellow bean noodles 74–5
protein, vegetarian sources 96
pulses 96
rice 64–5
& red pepper stir-fry 70–1
simple fried 66–7
special prawn fried 72–3
vegetable fried 112–13
salads, noodle 26–31
salmon
& broccoli stir-fry 140–1
laksa curry 60–1
steamed sesame 144–5
teriyaki, & spinach 146–7
scallop 46–7, 120–3
seafood curry, Thai red 42–3
soup 34–7
spices 16–17
spring rolls, veggie 14–15
sprouted beans 96, 106–7
with peppers & chillies 108–9
squid 90–1, 136–9
steaming 142–5
stir-fries
bean & tomato 10–11
five-minute 134–5
orange & ginger beef 158–9
pork, chilli & mango 152–3
pork & noodle 82–3
poultry/meat 150–1
quick chicken 86–7
rice & red pepper 70–1
salmon & broccoli 140–1
summer vegetable 94–5
sweet chilli tofu 98–9
Szechuan beef 160–1
Teriyaki beef 162–3
turkey, sesame & noodle 156–7
turkey & pork 164–5
vegetable 8–9, 100–1
tempura, vegetable 24–5
Teriyaki
beef stir-fry 162–3
salmon, & spinach 146–7
Thai dressing 30–1
tofu 97
noodle curry 102–3
sweet chilli stir-fry 98–9
with Thai noodles 78–9
tomato & bean stir-fry 10–11
turkey
& pork stir-fry 164–5
& sesame stir-fry 156–7
Thai red curry 52–3
vegetable(s)fried rice 112–13
spring rolls 14–15
stir-fried 8–9, 100–1
summer stir-fry 94–5
tempura 24–5
woks 38–9
yellow bean sauce 17, 74–5
**PICTURE CREDITS**
**Photographers:** Steve Baxter (page 155); Martin Brigdale (pages 11, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , and ); Nicki Dowey (pages 27, and ); Gareth Morgans (pages 15, , , and ); Craig Robertson (pages 9, 18T, , , , , , , , , , , , , , , , , and ); Lucinda Symons (pages 16, 18B and ); Jon Whitaker (pages 29 and ).
**Home Economists:**
Anna Bujrges-Lumsden, Joanna Farrow, Emma Jane Frost, Teresa Goldfinch, Alice Hart, Lucy McKelvie, Kim Morphew, Aya Nishimura, Katie Rogers, Bridget Sargeson, Stella Sargeson, Jennifer White and Mari Mererid Wiliams.
**Stylists:**
Tamzin Ferdinando, Wei Tang, Helen Trent and Fanny Ward.
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| 2oz) skinless chicken breast fillets, cut into bite-size pieces
350g (12oz) cooked peeled large prawns
fresh coriander sprigs to garnish
**Serves 6**
Calorie Gallery
**1** Heat the oil in a wok or large frying pan, add the chilli, ginger, lemongrass and mushrooms and stir-fry for about 3 minutes or until the mushrooms begin to turn golden. Add the curry paste and fry for a further 1 minute.
**2** Pour in the coconut milk, stock, fish sauce and soy sauce and bring to the boil. Stir in the chicken, reduce the heat and simmer for about 8 minutes or until the chicken is cooked. Add the prawns and cook for a further 1 minute. Garnish with coriander sprigs and serve immediately.
Top 5 Asian Flavourings
Ginger
**Grating**
**1** Cut off a piece of the root and peel with a vegetable peeler. Cut off any brown spots.
**2** Rest the grater on a board or small plate and grate the ginger. Discard any large fibres adhering to the pulp.
**Slicing, Shredding and Chopping
** Cut slices off the ginger and cut off the skin carefully. Cut off any brown spots. stack the slices and cut into shreds. To chop, attach the shreds of ginger and cut across into small pieces.
**Pressing
** If you just need the ginger juice, peel and cut off any brown spots, then cut into small chunks and use a garlic press held over a small bowl to extract the juice.
Garlic
**Removing the Skin**
**1** Put the clove on a chopping board and place the flat side of a large knife on top of it. Press down firmly on the flat of the blade to crush the clove and break the papery skin.
**2** Cutt off the base of the clove and slip the garlic out of its skin. It shoud come away easily.
**Slicing
** Using a rocking motion with the knife tip on the board, slice the garlic as thinly as you need.
**Shedding and chopping
** Holding the slices together, shred them actoss the slices. Chop the shreds if you need chopped garlic.
**Crushing
** After step 2, the whole clove can be put into a garlic press. To crush with a knife: roughly chop the peeled cloves with a pinch of salt. Press down hard with the edge of a large knife tip (with the blade facing away from you), then drag the blade along the garlic while still pressing hard. Continue to do this, dragging the knife tip over the garlic.
Chillies
**1** Cut off the cap and slit open lengthways. Using a spoon, scrape out the seeds and the pith.
**2** For dices chill, cut into thin shreds lengthways, then cut crossways.
**Cook's Tip:** Wash your hands thoroughly after handling chillies - the volitile oils will sting if accidentally rubbed into your eyes.
Coriander
Coriander, also known as Chinese parsley, is the most commonly used herb throughout Asia. In Thailand the roots are often used in curry pastes.
**1** Trim off any roots and the lower part of the stalks. Immerse in cold water and shake briskly. Leave in the water for a few minutes.
**2** Lift out of the water and put in a colander or sieve, then rinse again under the cold tap. Leave to drain or a few minutesm then dry thoroughly on kitchen paper or teatowels, or use a salad spinner.
**Note:** Don't pour the herbs and their water into the sieve, because dirt in the water might get caught in the leaves.
**3** Gather the leaves into a compact ball in one hand, keeping your fist around the ball (but being carefull not to crush them). Chop with a large knife, using a rocking mortion and letting just a little of the ball out of our fingers at a time.
**4** When the hervs are roughly chopped, continue chopping until the pieces are as fine as you need.
Lemongrass
Lemongrass is a popular South-east Asian ingredient, giving an aromatic lemony flavour. It looks rather like a long, slender spring onion, but is fibrous and woody and is usually removed before the dish is served. Alternatively, the inner leaves may be very finely chopped or pounded in a mortar and pestle and used in spice pastes.
Thai Red Turkey Curry
**Hands-on time:** 20 minutes
**Cooking time:** about 25 minutes
3 tbsp vegetable oil
450g (1lb) onions, finely chopped
200g (7oz) green beans, trimmed
125g (4oz) baby sweetcorn, cut on the diagonal
2 red peppers, seeded and cut into thick strips
1 tbsp Thai red curry paste, or to taste
1 red chilli, seeded and finely chopped (see Safety Tip)
1 lemongrass stalk, very finely chopped
4 kaffir lime leaves, bruised
2 tbsp fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
400ml can coconut milk
600ml (1 pint) chicken or turkey stock
450g (1lb) cooked turkey, cut into strips
150g (5oz) bean sprouts
fresh basil leaves to garnish
**Serves 6**
Calorie Gallery
**1** Heat the oil in a wok or large frying pan, add the onions and cook for 4–5 minutes or until soft.
**2** Add the beans, baby corn and peppers to the pan and stir-fry for 3–4 minutes. Add the curry paste, chilli, lemongrass, kaffir lime leaves, ginger and garlic and cook for a further 2 minutes, stirring. Remove from the pan and put to one side.
**3** Add the coconut milk and stock to the pan, bring to the boil and bubble vigorously for 5–10 minutes until reduced by one-quarter.
**4** Put the vegetables back into the pan with the turkey and bean sprouts. Bring to the boil, reduce the heat and simmer for 1–2 minutes until heated through. Serve immediately, garnished with basil leaves.
Hot Jungle Curry
**Hands-on time:** 10 minutes
**Cooking time:** about 20 minutes
1 tbsp vegetable oil
350g (12oz) skinless chicken breast fillets, cut into 5cm (2in) strips
2 tbsp Thai red curry paste
2.5cm (1in) piece fresh root ginger, peeled and thinly sliced
125g (4oz) aubergine, cut into bite-size pieces
125g (4oz) baby sweetcorn, halved lengthways
75g (3oz) green beans, trimmed
75g (3oz) button or brown-cap mushrooms, halved if large
2–3 kaffir lime leaves (optional)
450ml (¾ pint) chicken stock
2 tbsp Thai fish sauce
grated zest of ½ lime, plus extra to garnish
1 tsp tomato purée
1 tbsp soft brown sugar
**Serves 4**
Calorie Gallery
**1** Heat the oil in a wok or large frying pan. Add the chicken and cook, stirring, for 5 minutes or until the chicken turns golden brown.
**2** Add the red curry paste and cook for a further 1 minute. Add the ginger, aubergine, sweetcorn, beans, mushrooms and lime leaves, if you like, and stir until coated in the red curry paste. Add all the remaining ingredients and bring to the boil. Reduce the heat and simmer gently for 10–12 minutes or until the chicken and vegetables are just tender. Serve immediately, sprinkled with lime zest.
Lamb and Bamboo Shoot Red Curry
**Hands-on time:** 10 minutes
**Cooking time:** about 45 minutes
2 tbsp sunflower oil
1 large onion, cut into wedges
2 garlic cloves, finely chopped
450g (1lb) lean boneless lamb, cut into 3cm (1¼in) cubes
2 tbsp Thai red curry paste
150ml (¼ pint) lamb or beef stock
2 tbsp Thai fish sauce
2 tsp soft brown sugar
200g can bamboo shoots, drained and thinly sliced
1 red pepper, seeded and thinly sliced
2 tbsp freshly chopped mint
1 tbsp freshly chopped basil
25g (1oz) unsalted peanuts, toasted
boiled rice to serve
**Serves 4**
Calorie Gallery
**1** Heat the oil in a wok or large frying pan, add the onion and garlicand fry over a medium heat for 5 minutes.
**2** Add the lamb and the curry paste and stir-fry for 5 minutes. Add the stock, fish sauce and sugar. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
**3** Stir the bamboo shoots, red pepper and herbs into the curry and cook, uncovered, for a further 10 minutes. Stir in the peanuts and serve immediately, with rice.
Thai Beef Curry
**Hands-on time:** 20 minutes
**Cooking time:** about 30 minutes, plus cooling
4 cloves
1 tsp coriander seeds
1 tsp cumin seeds
seeds from 3 cardamom pods
2 garlic cloves, roughly chopped
2.5cm (1in) piece fresh root ginger, peeled and roughly chopped
1 small onion, roughly chopped
2 tbsp sunflower oil
1 tbsp sesame oil
1 tbsp Thai red curry paste
1 tsp ground turmeric
450g (1lb) sirloin steak, cut into 3cm (1¼in) cubes
225g (8oz) potatoes, quartered
4 tomatoes, quartered
1 tsp sugar
1 tbsp light soy sauce
300ml (½ pint) coconut milk
150ml (¼ pint) beef stock
4 small red chillies, bruised (see Safety Tip)
50g (2oz) cashew nuts
boiled rice and stir-fried green vegetables to serve
**Serves 6**
Calorie Gallery
**1** Put the cloves, coriander, cumin and cardamom seeds in a small heavy-based frying pan and fry over a high heat for 1–2 minutes until the spices release their aroma. Be careful that they do not burn. Leave to cool slightly, then grind to a powder in a spice grinder or blender.
**2** Put the garlic, ginger and onion in a blender or food processor and whiz to form a smooth paste. Heat the sunflower and sesame oils in a wok or deep frying pan. Add the onion purée and the curry paste and stir-fry for 5 minutes, then add the ground roasted spices and turmeric and fry for a further 5 minutes.
**3** Add the beef to the pan and fry for 5 minutes until browned on all sides. Add the potatoes, tomatoes, sugar, soy sauce, coconut milk, stock and chillies to the pan. Bring to the boil, then reduce the heat, cover and simmer gently for about 15 minutes or until the beef is tender and the potatoes are cooked.
**4** Stir in the cashew nuts and serve the curry with rice and stir-fried green vegetables.
Salmon Laksa Curry
**Hands-on time:** 10 minutes
**Cooking time:** about 20 minutes
1 tbsp olive oil
1 onion, thinly sliced
3 tbsp laksa paste
200ml (7fl oz) coconut milk
900ml (1½ pints) hot vegetable stock
200g (7oz) baby sweetcorn, halved lengthways
600g (1lb 5oz) piece skinless salmon fillet, cut into 1cm (½in) slices
225g (8oz) baby leaf spinach, washed
250g (9oz) medium rice noodles
salt and freshly ground black pepper
2 spring onions, sliced diagonally, 2 tbsp freshly chopped coriander and 1 lime, cut into wedges, to garnish
**Serves 4**
Calorie Gallery
**1** Heat the oil in a wok or large frying pan, then add the onion and fry over a medium heat for 10 minutes, stirring, until golden. Add the laksa paste and cook for 2 minutes.
**2** Add the coconut milk, stock and baby corn and season. Bring to the boil, reduce the heat and simmer for 5 minutes.
**3** Add the salmon slices and spinach, stirring to immerse them in the liquid. Cook for 4 minutes until the fish is opaque all the way through.
**4** Meanwhile, put the noodles into a large heatproof bowl, pour over boiling water to cover and soak for 30 seconds. Drain well, then stir them into the curry.
**5** Pour the curry into four serving bowls and garnish with the spring onions, coriander and lime wedges. Serve immediately.
Rice
and Noodles
Perfect Rice
**Rice is an incredibly versatile grain. Like pasta, rice is the perfect storecupboard standby. Stored in an airtight container in a cool, dry place, it has a shelf life of at least a year.**
Cooking rice
There are two main types of rice: long-grain and short-grain. Long-grain rice is generally served as an accompaniment, such as basmati rice in Indian cooking; the most commonly used type of long-grain rice in South-east Asian cooking is jasmine rice, also known as Thai fragrant rice. It has a distinctive taste and slightly sticky texture.ong-grain rice needs no special preparation, although it should be washed to remove excess starch. Put the rice in a bowl and cover with cold water. Stir until this becomes cloudy, then drain and repeat until the water is clear.
Long-grain rice
**1** Use 50-75g (2-3oz) raw rice per person; measured by volume 50-75ml (2-2½fl oz). Measure the rice by volume and put into a pan with a pinch of salt and twice the volume of boiling water (or stock).
**2** Bring to boil. Reduce the heat to low and set the timer for the time stated on the pack. The rice should be al dente: tender with a bite at the centre.
**3** When the rice is cooked, fluff up the grains with a fork.
Basmati rice
put the rice in a bowl and cover with cold water. Stir until this becomes cloudy, then drain and repeat until the water is clear. Soak the rice for 30 minutes, then drain before cooking.
Perfect rice
* Use 50-75g (2-3oz) raw rice per person - or measure by volume 50-75ml (2-2½fl oz).
* If you cook rice often, you may want to invest in a special rice steamer. Thet are available in Asian supermarkets and give good, consistent results.
Simple Fried Rice
**Hands-on time:** 5 minutes
**Cooking time:** about 20 minutes
**TAKE 5**
150g (5oz) long-grain rice
2 tbsp sesame oil
3 medium eggs, lightly beaten
250g (9oz) frozen petits pois
250g (9oz) cooked peeled prawns
**Serves 4**
Calorie Gallery
**1** Cook the rice in boiling water for about 10 minutes or according to the pack instructions. Drain well.
**2** Heat 1 tsp oil in a large non-stick frying pan. Pour in half the beaten eggs and tilt the pan around over the heat for 1 minute until the egg is set. Tip the omelette on to a warmed plate. Repeat with another 1 tsp sesame oil and the remaining beaten egg to make another omelette. Tip on to another warmed plate.
**3** Add the remaining oil to the pan and stir in the rice and peas. Stir-fry for 2–3 minutes until the peas are cooked. Stir in the prawns.
**4** Roll up the omelettes, roughly chop one-third of one, then slice the remainder into strips. Add the chopped omelette to the rice, peas and prawns, and cook for 1–2 minutes until heated through. Divide the fried rice among four serving bowls, top with the sliced omelette and serve immediately.
**For the slice: Onions and Peppers**
Onions
**1** Cut off the tip and base of the onion. Peel away all the layers of papery skin and any discoloured layers underneath.
**2** Put the onion root end down on the chopping board, then, using a sharp knife, cut the onion in half from tip to base.
Slicing
Put one half on the board with the cut surface facing down and slice across the onion.
Chopping
Slice the halved onions from the root end to the top at regular intervals. Next, make two or three horizontal slices through the onion, then slice vertically across the width.
Seeding peppers
The seeds and white pith of peppers taste bitter, so should be removed.
**1** Cut off the top of the pepper, then cut away and discard any seeds and white pith
**2** Alternatively, cut the pepper in half vertically and snap out the white pithy core and seeds. Trim away the rest of the white membrance with a knife.
Rice and Red Pepper Stir-fry
**Hands-on time:** 5 minutes
**Cooking time:** 15 minutes
75g (3oz) long-grain rice
200ml (7fl oz) hot vegetable stock
2 tsp vegetable oil
½ onion, thinly sliced
2 rashers of streaky bacon, chopped
1 small red pepper, seeded and cut into chunks
a handful of frozen peas
a dash of Worcestershire sauce
**Serves 4**
Calorie Gallery
**1** Put the rice in a pan and pour over the hot stock. Cover, bring to the boil, reduce the heat and simmer for 10 minutes or until the rice is tender and the liquid has been absorbed.
**2** Meanwhile, heat the oil in a wok or large frying pan over a medium heat. Add the onion and fry for 5 minutes. Add the bacon and pepper and fry for a further 5 minutes or until the bacon is crisp.
**3** Stir the cooked rice and the peas into the onion mixture and cook, stirring occasionally, for 2–3 minutes until the rice and peas are hot. Add a dash of Worcestershire sauce and serve immediately.
Special Prawn Fried Rice
**Hands-on time:** 5 minutes
**Cooking time:** about 13 minutes
1 tbsp sesame oil
6 tbsp nasi goreng paste
200g (7oz) green cabbage, shredded
250g (9oz) cooked peeled large prawns
2 × 250g packs microwave rice
2 tbsp light soy sauce
1 tbsp sunflower oil
2 medium eggs, beaten
2 spring onions, thinly sliced
1 lime, cut into wedges, to serve
**Serves 4**
Calorie Gallery
**1** Heat the sesame oil in a wok and fry the nasi goreng paste for 1–2 minutes. Add the cabbage and stir-fry for 2–3 minutes. Add the prawns and stir briefly, then add the rice and soy sauce and cook for a further 5 minutes, stirring occasionally.
**2** To make the omelette, heat the sunflower oil in a non-stick frying pan (about 25.5cm/10in in diameter) and add the eggs. Swirl around to cover the base of the pan in a thin layer and cook for 2–3 minutes until set.
**3** Roll up the omelette and cut it into strips. Serve the rice scattered with the omelette and spring onions, and pass around the lime wedges to squeeze over.
Yellow Bean Noodles with Tiger Prawns
**Hands-on time:** 10 minutes, plus soaking
**Cooking time:** 5 minutes
250g (9oz) medium egg noodles
1 tbsp stir-fry oil or sesame oil
1 garlic clove, sliced
1 tsp freshly grated root ginger
1 bunch of spring onions, each cut into four
250g (9oz) raw peeled tiger prawns, thawed if frozen
200g (7oz) pak choi, leaves separated and white base cut into thick slices
160g jar Chinese yellow bean stir-fry sauce
**Serves 4**
Calorie Gallery
**1** Put the noodles into a large heatproof bowl and pour over 2 litres (3½ pints) boiling water. Leave to soak for 4 minutes. Drain and put to one side.
**2** Heat the oil in a wok or large frying pan. Add the garlic and ginger, then stir-fry for 30 seconds. Add the spring onions and prawns and cook for 2 minutes.
**3** Boil the kettle. Add the sliced white pak choi stems to the pan with the yellow bean sauce. Fill the sauce jar with boiling water, pour it into the pan and stir well to mix.
**4** Add the drained noodles to the pan and cook for 1 minute, tossing every now and then, until heated through. Stir in the pak choi leaves and serve immediately.
Perfect Noodles
**Noodles, along with rice, are one of the staples of Aisan cooking. Often served as an accompaniment to stir-fried dishes, they can also be cooked and added as one of the ingredients.**
Cooking noodles
Egg (wheat) noodles
These are the most versatile of Asian noodles. Like Italian pasta, tey are made from wheat flour, egg, and water and are available fresh or dried in various thicknesses. **
**
**1** Bring a pan of water to the boil and put the noodles in.
**2** Agitate the noodles using chopsticks or a fork to seperate them This can take a minute or even more.
**3** Continue boiling for 4-5 minutes until the noodles are cooked al dente: tender but with a little bite in the centre.
**4** Drain well and then rinse in cold water and toss with a little oil if you are not planning to use them immediately.
**
**
Glass, cellophane or bean thread noodles
These very thin noodles are made from mung beans; they need only 1 minute in boiling water.
Rice noodles
These may be very fine (rice vermicelli) or thick and flat. Most need no cooking, only soaking in warm or hot water; check the pack instructions, or cover the noodles with freshly boiled water and soak unitl they are al dente: tender but with a little bite at the centre. Drain well and toss with a little oil if you are not using them immediately.
Perfect noodles
* Use 50-75g (2-3oz) uncooked noodles per person.
* Dried egg noodles are often packed in layers. As a general rule, allow one layer per person for a main dish.
* If you plan to | 5,013 |
Situated in a small cul-de-sac, Little Barranquayla is a five-minute downhill walk (longer coming back up!) to Perranporth's beautiful beach and bustling seaside village with shops, cafés and restaurants. A self-contained ground floor apartment for one or two adults only. The<|fim_middle|> them) up into the bathroom with bath, WC and basin. Please note that there is also a step up to the bath.
Heating for Little Barranquayla is via night storage heaters throughout the property. Outside, a shed is available for guests to store beach equipment.
Please note this property does not provide towels but tea towels are provided. Towels can be hired from us at £6 per person (one bath towel and one hand towel), or feel free to bring your own. | property has parking for one car at the front on a forecourt and is accessed down a steep driveway (with hand rail).
A gate at the bottom opens into a beautifully tended garden with patio, flowering shrubs and pots, a pond, mature palm tree, and lovely views across Perranporth to the fields beyond. Garden furniture provides a peaceful and tranquil place to sit and enjoy a drink or lunch in the sunshine. The garden is shared with the owner who lives upstairs, however the apartment is completely self-contained with a private entrance.
The front door leads into a porch with coat hooks and space to leave shoes, and then a stable door opens to the sitting room. A spacious room, it's comfortably furnished with a three-piece suite, small table and two chairs, TV with freeview and a unit with books and games.
A curtained archway leads through to the bedroom which is furnished with a double bed (4'6") and a single bed (3') to allow a choice of sleeping arrangements, a chest of drawers, fitted mirrored wardrobes, bedside table and a basin. Both the sitting room and the bedroom enjoy lovely countryside views across the patio, garden and beyond.
The kitchen is fitted with pine units and offers ample cupboard space, an electric cooker and hob, microwave, small fridge with a freezer compartment, and a dining table and two chairs. From the sitting room there are three steps (with a grab rail for two of | 292 |
\section{Introduction}
The single-molecule electrical experiments now go way beyond the initial current as a function of applied voltage measurements.
The environment is no longer playing a passive role but used as experimental means to control electronic properties of molecular electronic junction.\cite{doi:10.1021/acs.chemrev.5b00680}
Mechanical stretching, $\pi$ stacking,\cite{Wu:2008aa} hydrogen bonding\cite{doi:10.1021/ja311463b} and supramolecular interactions \cite{doi:10.1021/ja312019p} have been used to change electrical properties of molecular junctions.
Recently, there is a growing interest in the use of solvent to control transport of electrons in single-molecule junction. \cite{kuznetsov-ndr,doi:10.1021/acs.jpcc.5b08877,solvent12,PhysRevLett.102.086801,PhysRevLett.78.4410,solvent2016,Kotiuga:2015aa,doi:10.1021/nl200324e,doi:10.1021/acs.jpcc.5b06867,kuznetsov-ndr,C5SC02595H,Kornyshev6799}
The scope of theoretical studies of solvated molecular electronic junctions is somewhat limited. On the computational side, density functional theory nonequilibrium Green's function based calculations take into account a few surrounding solvent molecules kept in the fixed optimised geometry to mimic the effect of molecule-solvent interaction.\cite{PhysRevLett.102.086801,doi:10.1021/acs.jpcc.5b08877,doi:10.1021/acs.jpcc.5b06867}
Several simple models were developed to treat electrolyte environment of molecular electronic junctions via Poisson-Boltzmann equations incorporating effect of the solvent into voltage drop across the junction with subsequent rate equation calculations of electric current.\cite{Kornyshev6799,doi:10.1021/cr068073+}
Born solvation model was combined in the self-consistent manner with static nonequilibrium Green's functions calculations electric current calculations to treat the problem.\cite{solvent2016}
These theoretical works provide an important insight on the role of the solvent, however, they all assumed that the time-scales for electrons and solvent motion can be completely separated. In other words, all time-dependent effects from solvent response and rearrangement due to the dynamical charging and discharging of the molecular junction by current-carrying electrons have been neglected. In this paper, we developed the model which takes into account solvent dynamics. The solvent is modelled as a macroscopic, stochastically rotating dipole moment which interacts with the electrons tunnelling through the molecular junction. This interaction makes the Hamiltonian for quantum transport problem explicitly time-dependent
which is handled exactly by nonequilibrium Green's functions calculations. The evaluation of observables obtained from electronic Green's functions requires the averaging over realisations of Gaussian stochastic process, which is performed using Furutsu-Novikov method for stochastic calculus.\cite{klyatskin2005}
As far as time-evolution of the system is concerned, quantum electronic dynamics are treated on an equal footing with classical solvent dynamics in our method.
The paper is organised as follows. Section II describes the theory. It introduces model Hamiltonian for molecular junctions, main definitions for Green's functions and self-energies, as well as describes solution of the Keldysh-Kadanoff-Baym equations coupled to the stochastic rotor dynamics. Section II also provides expression for electronic current averaged over stochastic realisations of solvent dynamics and details the use of Furutsu-Novikov method.
Section III illustrates the theory by calculations on model molecular systems and discusses the main physical observations.
The main results of the paper are summarised in section IV. The technical details of the derivations and numerical algorithm description are relegated to the appendices.
\section{Theory}
\subsection{Model Hamiltonian }
In this section we discuss the physical model for molecular electronic junction coupled to solvent. The system Hamiltonian consists of five parts
\begin{multline}
H(t) = H_{\text{molecule}} + H_{\text{leads}} + H_{\text{solvent}}(t) \\
+ H_{\text{leads-molecule}} + H_{\text{solvent-molecule}}(t).
\end{multline}
Here $H_{\text{molecule}}$ is the molecular Hamiltonian, $H_{\text{leads}}$ describes electron reservoirs in the right and left leads. Coupling between the molecule and the leads is given by $H_{\text{leads-molecule}}$. The solvent is described by $H_{\text{solvent}}$ and the coupling between molecule and the solvent is denoted by $H_{\text{solvent-molecule}}$, these parts of the Hamiltonian are time-dependent.
The molecule is modelled as a single resonant-level, which can be occupied by the zero or one spin-less electrons (the electron spin will not be considered explicitly in our derivations but we will recreate the factor of two due to spin degeneracy in the final expressions for electric current). The corresponding Hamiltonian is
\begin{equation}
H_{\text{molecule}}=\epsilon d^\dag d,
\end{equation}
where $d^\dag$ ($d$) creates (annihilates) electron on molecular orbital with energy $\epsilon$.
The left and right leads are modelled as macroscopic reservoirs of non-interacting electrons
\begin{equation}
H_{\text{leads}} = \sum_{k \alpha} \epsilon_{k \alpha} d^\dag_{k \alpha} d_{k \alpha},
\end{equation}
where $d^\dagger_{k \alpha}$ and $d_{k \alpha}$ are the creation and annihilation operators for a single particle state of energies $\epsilon_{k \alpha}$ for left $\alpha=L$ or right $\alpha=R$ leads. The couplings between leads and molecule are described by the tunnelling interaction
\begin{equation}
H_{\text{leads-molecule}} = \sum_{k \alpha} ( t_{k \alpha} d^\dag_{k \alpha} d + t^*_{k \alpha} d^\dag d_{k \alpha}),
\end{equation}
where $ t_{k \alpha}$ is the tunnelling amplitude between molecule and leads states.
The solvent, which is modelled as classical rigid rotating dipole moment $\mathbf \mu$ with moment of inertia $I$, is described by the time-dependent Hamiltonian
\begin{equation} \label{HS}
H_{\text{solvent}}(t)= \frac{1}{2 I} \left( \frac{d \phi}{d t} \right)^2,
\end{equation}
where $\phi$ is the orientation angle of the dipole moment relative to the molecule. {{} This level of description of solute-solvent interactions is common in theory of rotational relaxation in polar solvents and constitutes the essence of stochastic cage model \cite{coffey}, where the solvent shell surrounding the molecule is described as an effective quasiparticle which interacts with the molecule by appropriate anisotropic potential and stochastically interacts with the balk solvent. We thus assume } that the orientation angle $\phi$ and the conjugated
rotational frequency $\Omega $ obey the stochastic evolution equations
\begin{equation}
\frac{d\phi(t)}{dt}=\Omega (t),\label{s1}
\end{equation}
and
\begin{equation}
\frac{d\Omega (t)}{dt}=G(\phi(t))-\xi\Omega (t)+F(t).\label{s2}
\end{equation}
Here $U(\phi)$
is an external potential,
\begin{equation}
G(\phi)=-\frac{dU(\phi)}{d\phi}
\end{equation}
is the torque acting on the rotator, and $F(t)$ is a $\delta$-correlated
stochastic Gaussian process,
\begin{equation}
\langle F(t)\rangle=0,\,\,\,\langle F(t)F(t')\rangle=2\xi\delta(t-t'),
\label{FF}
\end{equation}
where $\xi$ is the rotational friction.
{{} The fluctuation-dissipation theorem relation between the noise and viscosity is assumed here, which implies that the solvent
is maintained in thermodynamic equilibrium.}
We use the dimensionless variables,
in which $\Omega $ and $\xi$ are expressed in units
of $\sqrt{k_{B}T/I}$, where
$k_{B}$ is Boltzmann's constant and $T$ is a temperature.
The interaction between the molecule and the solvent is given by
point charge-dipole interaction
\begin{equation}\label{HSM}
H_{\text{solvent-molecule}}(t)= \frac{1}{4 \pi \epsilon_0} \frac{ e d^\dag d \; \mu \cos (\phi)}{r^2},
\end{equation}
where the instantaneous charge of the molecule due to tunnelling of electrons is given by electron number operator
$d^\dag d$ multiplied by electron charge $e$, $\mu$ is magnitude of the classical dipole moment and $r$ is the distance between molecule and {{} solvent cage centre of mass, and $\epsilon_0$ is electrical permittivity}. As typical in electron transport calculation we assume that $e$ carries the negative sign ($e= -|e|$).
This part of the Hamiltonian is explicitly time-dependent due to angle $\phi$ being time-dependent variable undergoing stochastic fluctuations.
{{}
Of course, such a treatment of solvent-molecule interaction is an oversimplification, but it allows us to conveniently rewrite Eq. (\ref{HSM}) as
\begin{equation}\label{HSMa}
H_{\text{solvent-molecule}}(t)= - \lambda \cos (\phi),
\end{equation}
where the parameter
\begin{equation}
\lambda = -\frac{1}{4 \pi \epsilon_0} \frac{e \mu}{r^2}.
\end{equation}
can be interpreted as an effective solvent-molecule coupling strength. Eqs. (\ref{HS})-(\ref{HSMa}) describe a variant of the stochastic cage model which is called the itinerant oscillator model \cite{coffey}. Despite its simplicity, this model captures essential physics. It
was successfully applied to the description of molecular rotation in polar liquids and solvents.
It is convenient to include solvent-molecule interaction into the molecule Hamiltonian by introducing time-dependent energy level
\begin{equation}
h (\phi(t))= \epsilon - \lambda \text{cos} (\phi(t)).
\label{epsilont}
\end{equation}
Then combining two terms together we get
\begin{equation}
H_{\text{molecule}} + H_{\text{solvent-molecule}}= h (\phi(t)) d^\dag d.
\end{equation}
}
\subsection{Green's functions and self-energies}
In this section, Green's functions and self-energies definitions are introduced and basic notation is established; they will be used throughout the paper.
The exact and non-adiabatic (computed along a given angular trajectory $\phi (t)$) retarded, advanced and lesser Green's functions in the molecular space are defined as \cite{haug-jauho}
\begin{equation}
\mathcal{G}^R(t,t') = -i \theta(t-t') \langle \{d(t), d^\dag(t')\} \rangle,
\end{equation}
\begin{equation}
\mathcal{G}^A(t,t') = \Big({\cal G}^R(t',t) \Big)^*
\end{equation}
and
\begin{equation}
\mathcal{G}^<(t,t') = i \langle d^\dag (t') d (t) \rangle.
\end{equation}
The retarded, advanced and lesser self-energies for $\alpha$ lead are given by the standard expressions
\begin{equation}
{\Sigma}_{\alpha}^R(t,t') = -i {{} \theta(t-t')} \sum_{k} t^*_{k \alpha} e^{-i \epsilon_{k} (t-t')} t_{k \alpha},
\end{equation}
\begin{equation}
{\Sigma}_{\alpha}^A(t,t') = \Big( {\Sigma}_{\alpha}^R(t',t) \Big)^*,
\label{sigmaAt}
\end{equation}
\begin{equation}
{\Sigma}_{\alpha}^<(t,t') =2 \pi i \sum_{k} t^*_{k \alpha} f_{\alpha}(\epsilon_k) e^{-i \epsilon_{k} (t-t')} t_{k \alpha}.
\end{equation}
Here $f_{\alpha}$ is the Fermi-Dirac distribution. The total self-energies are the sum of contributions from the left and right leads as
\begin{equation}
{\Sigma}^{R,A,<}(t,t') = {\Sigma}^{R,A,<}_{L}(t,t')+ {\Sigma}_{R}^{R,A,<}(t,t').
\end{equation}
The self-energies in energy-domain are defined as a Fourier transformation
\begin{equation}
{\Sigma}^{R,A,<}(\omega ) = \int d(t-t') e^{i \omega (t-t')} {\Sigma}^{R,A,<}(t,t').
\end{equation}
The wide-band approximation will be used in our derivations and calculations: within this approximation the time-dependence of retarded and advanced self-energies is reduced to delta-function
\begin{equation}
\Sigma_{\alpha}^R(t,t')= -\frac{i}{2} \Gamma_{\alpha} \delta(t-t'), \;\;\; \Sigma_{\alpha}^A(t,t' )= \frac{i}{2} \Gamma_{\alpha}\delta(t-t'),
\end{equation}
where the level-broadening function $\Gamma_\alpha$ is time-independent parameter which describes the strength of molecule-lead coupling. {{} The wide-band approximation means the assumption that both the leads' density of states and all tunneling amplitudes between leads' and molecular states are energy-independent constants. Our approach depends critically on the use of the wind-band approximation to solve analytically Keldysh-Kadanoff-Baym equations.}
Notice that we set $\hbar=1$ in all definitions of Green's functions. This implies that all quantum mechanical energy related quantities $\epsilon$, $\lambda$, and $\Gamma_{\alpha}$ are scaled by $\hbar$ and measured in the units of frequency (1/time).
\subsection{Solution of Keldysh-Kadanoff-Baym equations and expression for the current}
Suppose that a stochastic trajectory of the dipole rotation angle $\phi(t)$ is known from the solution of the Langevin equation. Our goal in this section is to solve exactly Keldysh-Kadanoff-Baym equations for the Green's functions and consequently obtain a concise expression for electric current averaged over the stochastic trajectory $\phi(t)$.
We begin with the general expression for electric current from $\alpha$ lead in time-dependent system\cite{haug-jauho}
\begin{multline}
J_\alpha(t) = 2 e \text{ Re } \int_{-\infty}^{+\infty} dt' \Big[ \mathcal{G}^<(t,t') \Sigma_\alpha^A(t',t) \\
+ \mathcal{G}^R(t,t') \Sigma_\alpha^<(t',t) \big].
\end{multline}
Next, we transform self-energies to the energy domain whilst leaving molecular Green's functions time-dependent
\begin{multline}
J_\alpha(t) = 2 e \text{ Re } \int_{-\infty}^{+\infty} \frac{d \omega }{2 \pi} \int_{-\infty}^{+\infty} dt<|fim_middle|>\end{equation}
where
\begin{equation}
R(\tau) = \langle e^{- i \int^\tau_{0} dt_1 h(t_1)} \rangle
\label{Rt}
\end{equation}
\end{widetext}
Eq. (\ref{JL-av2}) can be rewritten in the Landauer form
\begin{equation}
\langle J_L \rangle = e
\int_{-\infty}^{+\infty} \frac{d \omega }{2 \pi} T(\omega) [f_L(\omega ) - f_R(\omega )]
\label{JL-av3}
\end{equation}
where we have introduced "transmission coefficient"
\begin{equation}
T(\omega) = 2 \frac{\Gamma_L \Gamma_R}{\Gamma} \text{ Re } \int^{\infty}_{0} d\tau e^{-i (\omega -\frac{i}{2} \Gamma) \tau)}
R(\tau).
\label{trans}
\end{equation}
Notice that although being called "transmission coefficient", $T(\omega)$ given by (\ref{trans}) should not be assigned the meaning of probability for electron with energy $\omega$ to tunnel across the molecule, since the inelastic processes due to the dynamical coupling of tunnelling electron with rigid rotator are included into our consideration.
\subsection{Averaging over the stochastic solvent dynamics}
The aim here is to develop a method to compute $R(t)$ of Eq. (\ref{Rt})
(for convenience of notation, $t$ will be used as a variable in $R(t)$)
where averaging $\langle ... \rangle$ is performed over realisations of stochastic variable $\phi$ and time-evolution of $\phi(t)$ is given by stochastic differential equations (\ref{s1}) and (\ref{s2}).
Let us define the quantity
\begin{equation} \label{r0}
A_{t}([\phi(\tau)]) =e^{-i\int_{0}^{t}dt_1h(\phi(t_1))}.
\end{equation}
Hereafter, the notation $A_{t}[\phi(\tau)]$ means that $A$ is
a function of $t$ and a functional of the stochastic process $\phi(\tau)$. Evidently,
\begin{equation}
R(t)= \langle A_{t}([\phi(\tau)]) \rangle.
\end{equation}
Let us now introduce the stochastic functional
\begin{equation}
R(\phi,\Omega ,t)=\delta(\phi-\phi(t))\delta(\Omega -\Omega (t))A_{t}[\phi(\tau)]\label{rr1}
\end{equation}
where $\phi(t)$ and $\Omega (t)$ are certain realisations of the
stochastic processes (\ref{s1}) and (\ref{s2}). Averaging Eq. (\ref{rr1}) over
all realisations of these processes yields
\begin{equation}
\rho(\phi,\Omega ,t)=\left\langle R(\phi,\Omega ,t)\right\rangle, \label{r1}
\end{equation}
which can be interpreted as a probability density of $ A_{t}[\phi(\tau)] $
to have a certain value given $\phi(t)$ and $\Omega (t)$ are equaled
to $\phi$ and $\Omega $ at a time moment $t$. Then, according to van Kampen lemma,\cite{vanKampen} we obtain
\begin{equation}
R(t) =\int_{-\infty}^{\infty}d\Omega \int_{0}^{2\pi}d\phi\rho(\phi,\Omega ,t).\label{r2}
\end{equation}
We are in the position now to derive a closed-form Fokker-Planck equation for $\rho(\phi,\Omega ,t)$.
Formally differentiating $R(\phi,\Omega ,t)$ with respect to time,
using stochastic equations (\ref{s1}) and (\ref{s2}) and taking
the average, we obtain
\begin{multline}
\partial_{t}\rho(\phi,\Omega ,t)=\Big(-ih(\phi)-\Omega \partial_{\phi}-G(\phi)\partial_{\Omega }
+\xi\partial_{\Omega }\Omega \Big)\rho(\phi,\Omega ,t) \\
-\partial_{\Omega }\Omega \left\langle F(t)R(\phi,\Omega ,t)\right\rangle .\label{ra}
\end{multline}
Employing the Furutsu-Novikov formula\cite{klyatskin2005}, we get
\begin{equation}
\left\langle F(t)R(\phi,\Omega ,t)\right\rangle =\intop_{0}^{t}dt'\left\langle F(t)F(t')\right\rangle \left\langle \frac{\delta R(\phi,\Omega ,t)}{\delta F(t')}\right\rangle .\label{FR}
\end{equation}
To evaluate the functional derivative, we follow the method of
Ref. \cite{klyatskin2005}:
\begin{multline}
\frac{\delta R(\phi,\Omega ,t)}{\delta F(t')}=\Big(-\partial_{\phi}\frac{\delta\phi(t)}{\delta F(t')}-\partial_{\Omega }\frac{\delta\Omega (t)}{\delta F(t')}
\\
-i\int_{0}^{t}dt''\frac{\delta h(\phi(t''))}{\delta F(t')}\Big)\delta(\phi-\phi(t))\delta(\Omega -\Omega (t))A_{t}[\phi(\tau)]
\\
=\Big(-\partial_{\phi}\frac{\delta\phi(t)}{\delta F(t')}-\partial_{\Omega }\frac{\delta\Omega (t)}{\delta F(t')}
\\
+i\lambda\int_{0}^{t}dt''\sin(\phi(t''))\frac{\delta\phi(t'')}{\delta F(t')}\Big)\delta(\phi-\phi(t))\delta(\Omega -\Omega (t))A_{t}[\phi(\tau)].
\label{FR1}
\end{multline}
The stochastic equations (\ref{s1}) and (\ref{s2}) can be rewritten in the integral form as follows:
\begin{equation}
\phi(t)=\phi(0)+\intop_{0}^{t}d\tau\int_{-\infty}^{\infty}d\Omega \Omega \delta(\Omega -\Omega (\tau)),\label{s1a}
\end{equation}
and
\begin{widetext}
\begin{multline}
\Omega (t)=\Omega (0)+\intop_{0}^{t}d\tau\left(G(\phi(\tau))+\xi\Omega (\tau)+F(\tau)\right)=
\\
\Omega (0)+\intop_{0}^{t}d\tau\int_{-\infty}^{\infty}d\Omega \int_{0}^{2\pi}d\phi\left(G(\phi)+\xi\Omega +F(\tau)\right)\delta(\phi-\phi(\tau))\delta(\Omega -\Omega (\tau)).\label{s2a}
\end{multline}
Differentiating (\ref{s1a}) and (\ref{s2a}) with respect to $F(t')$,
we obtain:
\begin{equation}
\frac{\delta\phi(t)}{\delta F(t')}=-\intop_{t'}^{t}d\tau\int_{-\infty}^{\infty}d\Omega \Omega \partial_{\Omega }\delta(\Omega -\Omega (\tau))\frac{\delta\Omega (\tau)}{\delta F(t')},\label{s1b}
\end{equation}
\begin{multline}
\frac{\delta\Omega(t)}{\delta F(t')}=
\intop_{0}^{t}d\tau\int_{-\infty}^{\infty}d\Omega \int_{0}^{2\pi}d\phi\left[\frac{\delta F(t)}{\delta F(t')}-\left(G(\phi)+\xi\Omega +F(\tau)\right)\left(\partial_{\phi}\frac{\delta\phi(t)}{\delta F(t')}+\partial_{\Omega }\frac{\delta\phi(t)}{\delta F(t')}\right)\right]\delta(\phi-\phi(\tau))\delta(\Omega -\Omega (\tau))
\\
=1-\intop_{t'}^{t}d\tau\int_{-\infty}^{\infty}d\Omega \int_{0}^{2\pi}d\phi\left[\left(G(\phi)+\xi\Omega +F(\tau)\right)\left(\partial_{\phi}\frac{\delta\phi(t)}{\delta F(t')}+\partial_{\Omega }\frac{\delta\phi(t)}{\delta F(t')}\right)\right]\delta(\phi-\phi(\tau))\delta(\Omega -\Omega (\tau)).
\label{s2b}
\end{multline}
\end{widetext}
Due to causality, we have replaced
\begin{equation}
\intop_{0}^{t}d\tau\rightarrow\intop_{t'}^{t}d\tau\label{Rep}
\end{equation}
because
\begin{equation}
\frac{\delta\phi(t)}{\delta F(t')}=\frac{\delta\Omega (t)}{\delta F(t')}=0\,\,\,\mathrm{for}\,\,\tau<t'.\label{caus}
\end{equation}
Since the stochastic torque $F(t)$ is delta-correlated (Eq. (\ref{FF})),
we need to evaluate the functional derivative at $t'=t.$ Putting
$t'=t$ in Eqs. (\ref{s1b}) and (\ref{s2b}), we obtain
\begin{equation}
\frac{\delta\phi(t)}{\delta F(t)}=0,\,\,\,\frac{\delta\Omega (t)}{\delta F(t)}=1.
\end{equation}
Formula (\ref{caus}) allows us to make the replacement
$\int_{0}^{t}dt''\rightarrow\int_{t'}^{t}dt''$ in Eq. (\ref{FR1}),
which insures that this integral vanishes at $t'=t$. Hence
\begin{equation}
\frac{\delta R(\phi,\Omega ,t)}{\delta F(t)}=-\partial_{\Omega } \Omega R(\phi,\Omega ,t).
\end{equation}
Finally, evaluating the integral in Eq. (\ref{FR}) through the explicit
expression (\ref{FF}) for $\left\langle F(t)F(t')\right\rangle ,$
we arrive at the Fokker-Planck equation
\begin{multline}
\partial_{t}\rho(\phi,\Omega ,t)=\Big(-ih(\phi)-\Omega \partial_{\phi}-G(\phi)\partial_{\Omega }\\
+\xi\left(\partial_{\Omega }\Omega +\partial_{\Omega }^{2}\right)\Big)\rho(\phi,\Omega ,t).\label{FP}
\end{multline}
{{}
The first three terms in Eq. (\ref{FP}) describe evolution of $\rho(\phi,\Omega ,t)$ without action of the solvent, while the impact of the solvent is taken care of by the addition of the Fokker-Planck dissipation operator. A simple and intuitively clear additive structure of Eq. (\ref{FP}) is caused by the Markovianity of the stochastic process $\{\phi(t),\Omega(t)\}$.}
Eq. (\ref{FP}) should be solved with the initial condition
\begin{equation}
\rho(\phi,\Omega ,0)=\rho_{B}(\Omega )\rho_{B}(\phi)
\end{equation}
where
\begin{equation}
\rho_{B}(\Omega )=\frac{1}{\sqrt{2\pi}}e^{-\Omega ^{2}/2},\;\;\;
\rho_{B}(\phi)=Z^{-1}e^{-U(\phi)}
\end{equation}
and $Z$ is the partition function.
To summarise, the differential equation (\ref{FP}) is the main result of section IID. The solution of equation (\ref{FP}) is used to compute $R(t)$ via (\ref{r2}), then the electronic transmission (\ref{trans}) is computed with help of $R(t)$ with subsequent calculations of electric current (\ref{JL-av3}).
\section{Results}
In this section, numerical and analytical results are presented to illustrate the proposed theory.
The rotational Langevin equations (\ref{s1}) and (\ref{s2}) were conveniently written in terms of dimensionless units in which time is measured in terms of $\sqrt{I/(k_B T)}$. This means that rotational friction $\xi$ proportional to the solvent viscosity, which is an important parameter for the discussion in the present section, is measured in units of thermal rotational frequency $\sqrt{k_B T/I}$. Whilst defining the Green's functions and solving Keldysh-Kadanoff-Baym equations we set $\hbar=1$, which means that level broadening $\Gamma$, molecular orbital energy $\epsilon$, and electron-rotational coupling $\lambda$ will be also given in units of $\sqrt{k_B T/I}$.
The Fermi energy $E_F$ of the leads is set to zero, hence molecular orbital energy $\epsilon$ should be understood as the energy with respect to $E_F$. Since $\epsilon$ merely determines position of the transmission maximum, we set
$\epsilon$ throughout this section. Without restricting the generality of the model this choice makes
discussions and analytical expressions more lucid and transparent for physical interpretation.
We begin with the consideration of free rotation, where the influence of the external alignment potential
\begin{equation}\label{Uth}
U(\phi) = \alpha \cos (\phi - \phi_0)
\end{equation}
can be neglected ($\alpha=0$).
Fig. \ref{fig:sg1} shows how the transmission scales with electron-rotational coupling $\lambda$. The transmission is computed numerically
using algorithm detailed in Appendix A.
For $\lambda=0$, electronic energy of the
molecule is totally decoupled from its rotational motion. Hence the transmission is simply a Lorentzian centered at $\omega = \epsilon$ with a width $\sim \Gamma$, as described by Eq. (\ref{Lor}). If $\lambda$ increases, then Eq. (\ref{SLor}) predicts that the resonant value of the electronic transmission decreases, $T(\omega=\epsilon) \sim \lambda^{-3/2}$, while the transmission starts to exhibit two symmetric maxima at $\omega = \epsilon\pm \omega_m$. Positions of these maxima obey the inequality $\omega_m = \sqrt{\lambda^2-\Gamma^2} < \lambda$ (see Eq. (\ref{Wm})) while the intensity of the transmission in the maxima scales as $T(\omega=\epsilon \pm \omega_m) \sim \lambda^{-1/2}$.
This behavior of the transmission can be rationalized by the consideration of the problem in the time domain:
In the underdamped limit, according to Eq. (\ref{Jt}), $R(t) \sim J_0(\lambda t)$ and one can anticipate that the oscillation frequency
$ \approx \lambda$ should manifest itself in the transmission for $ \lambda \gg \Gamma_{L}, \Gamma_{R}$.
In terms of physical observation Fig. \ref{fig:sg1} tells us that in the resonant regime, when molecular orbital energy is aligned with leads Fermi energy, the coupling to the surrounding solvent always suppresses the conductivity of the junction. However, quite oppositely, if the electron transport is dominated by the molecular orbital which is shifted below or above Fermi energy, the solvent may considerably increase the conductance of the system.
\begin{figure}
\centering
\includegraphics[width=0.8 \linewidth]{figure1.eps}
\caption{Electronic transmissions $T(\omega)$ computed for various values of electron-rotational coupling $\lambda$. Parameters used in calculations: $\epsilon=0$, $\Gamma_L=\Gamma_R=\xi=1$. The case of free rotation ($\alpha=0$) is considered here. }
\label{fig:sg1}
\end{figure}
\begin{figure}
\centering
\includegraphics[width=0.8 \linewidth]{figure2.eps}
\caption{Electronic transmissions $T(\omega)$ computed for various values of rotational friction $\xi$ in the case of free rotation ($\alpha=0$). Parameters used in calculations: $\epsilon=0$, $\Gamma_L=\Gamma_R=0.3$, $\lambda=1$. }
\label{fig:sg3}
\end{figure}
There are three characteristic timescales in the system. One is associated with the time of electron tunneling across the molecule, $\Gamma^{-1}$. The other is the relaxation timescale for solvent dynamics, $\xi^{-1}$ in the underdamped limit and $\xi = D^{-1}$ in the overdamped limit ($D$ being the diffusion coefficient). The third, $\lambda^{-1}$, is associated with the electron-rotational coupling and, consequently, with the rate of energy exchange between tunneling electrons and external rotator.
Fig. \ref{fig:sg3} illustrates how $T(\omega)$ is affected by the these timescales.
As $\xi$ increases relative to $\Gamma$, $T(\omega)$ exhibits a transformation from a single-peak to a double-peak structure.
This somewhat counterintuitive behavior can be understood from the following considerations.
In the limit $\lambda \gg 1$ and $\xi < \lambda$, the transmission is quite accurately described by the bath-free formula
of Eq. (\ref{Tw}), which has been analyzed above.
For $\lambda < 1$ and $\xi < 1$ (underdamped limit) $T(\omega)$ is also rather insensitive to $\xi$: the rotational friction quenches slightly the amplitude of oscillations in $R(t) \sim J_0(\lambda t)$, while the shape
of $T(\omega)$ is largely determined by the coupling to the leads, through the exponentially decaying factor $\exp (-\Gamma \tau)$ as given in Eq. (\ref{trans}).
The situation changes in the overdamped limit ($\xi \gg \lambda$). In this case, $T(\omega)$ can be evaluated analytically (see Appendix \ref{Over}).
Eq. (\ref{con}) reveals then: the higher the friction, the more pronounced the peaks of $T(\omega)$. For $\lambda \ll 1$, for example, Eq. (\ref{con}) reduces to
\begin{equation}
\tilde{\rho}_{0}(s) \approx \frac{s+\xi^{-1}}{s^2+s\xi^{-1}+\lambda^2/2}.
\end{equation}
The expression on the right has two simple poles at $(-\xi^{-1} \pm \sqrt{\xi^{-2}-2\lambda^2})/2$. For $\lambda > /(\sqrt{2}\xi)$ the poles become complex. Their imaginary part, which determines the $T(\omega)$ maxima $ \omega_m=\sqrt{2\lambda^2-\xi^{-2}}/2$, increases with friction, reaching a value of
$ \omega_m=\lambda/\sqrt{2} < \lambda$ in the overdamped limit $\xi \rightarrow \infty$. Then, if the broadening of the transmission induced by the coupling to the leads is not too high ($\Gamma < \omega_m$) or, equivalently, the electron tunneling time is not too short, $T(\omega)$ exhibits the double-peak structure. In the context of the possibility to manipulate molecular conductivity, Fig. \ref{fig:sg3} reveals that the viscosity of the solvent can be used as effective control parameter for electron transport properties of molecular junction.
The effect of the external potential is illustrated by Fig. \ref{fig:sg2}, which shows $T(\omega)$ for different $\lambda$ in the presence of the aligning potential (\ref{Uth}) with $\alpha=1$ and $\phi_0 =0$. Evidently, $U(\phi)$ breaks the rotational symmetry of the transmission, making the angles of $\pm \phi$ inequivalent. Hence the transmission develops particle-hole asymmetry, and $T(\omega)$ has very different behavior for hole ($\omega<E_F$) and electron ($\omega>E_F$) transport.
The particle-hole asymmetry becomes more profound as the strength of electron-rotation coupling $\lambda$ increases, producing a pronounced maximum at positive $\omega$. As in the case of free rotation shown in Fig. \ref{fig:sg1}, the shift of the peak relative to the molecular orbital energy is determined by the electron-rotational coupling $\lambda$. The asymmetry depends on the aligning angle $\phi_0$: If $\phi = \pi$ is chosen, the peak of $T(\omega)$ is shifted to hole rather than electron region.
\begin{figure}
\centering
\includegraphics[width=0.8 \linewidth]{figure3.eps}
\caption{Electronic transmissions $T(\omega)$ computed for various values of electron-rotational coupling $\lambda$ in the presence of the external potential $U(\phi)$ with $\alpha=1$ and $\phi_0 =0$. The remaining parameters:
$\epsilon=0$, $\Gamma_L=\Gamma_R=1$, $\xi=1$. }
\label{fig:sg2}
\end{figure}
\section{conclusions}
In this paper, we have developed a quantum transport theory which includes dynamical effects of solvent-molecule interaction in the non-equilibrium Green's function calculations of electric current.
The solvent is considered as a classical macroscopic dipole moment which reorients stochastically and interacts with the electrons tunneling through the molecular junctions. This dynamical electron-rotation interaction makes the quantum mechanical Hamiltonian explicitly time-dependent. The Keldysh-Kadanoff-Baym equations are solved in time-domain. The obtained expression for electric current requires the averaging over realisations of stochastic process related to the dipole moment rotation. The averaging over random realisations of rotational variables is performed using Furutsu-Novikov method to close hierarchy of equations for stochastic correlation functions.
We applied the theory for a model molecular junction - a single molecular orbital coupled to classical rotating dipole via electrostatic interaction.
Our calculations shows that, in the resonant regime when molecular orbital energy is aligned with the leads Fermi energy, coupling to the surrounding solvent always suppresses the conductivity of the junction. However, if the electron transport is controlled by the molecular orbital which is shifted below or above Fermi energy, the solvent may noticeably increase the conductance of the system. It is found that the viscosity of the solvent can be used as very effective stimulus to control electron transport properties of molecular junction. If the rotation of the dipole moment is subjected to external aligning potential, the solvent breaks particle-hole symmetry of electron transport favouring holes or electron transport channel depending upon the aligning angle.
{{}
{\bf Acknowledgment}
M.F.G. acknowledges support of Hangzhou Dianzi University through the startup funding.
}
\begin{center}
{\bf DATA AVAILABILITY}
\end{center}
The data that supports the findings of this study are available within the article.
\clearpage
| ' e^{-i \omega (t'-t)}
\\
\times \Big[ \mathcal{G}^<(t,t') \Sigma_\alpha^A(\omega ) + \mathcal{G}^R(t,t') \Sigma_\alpha^<(\omega ) \big].
\end{multline}
Electric current should satisfy the continuity equation at each time moment $t$
\begin{equation}
\frac{d N}{dt} = J_L(t) + J_R(t),
\end{equation}
where $N$ is the total number of electrons in the molecule at time $t$. Using the continuity equation and rearranging the terms, we eliminate lesser Green's function from the expression and get
\begin{widetext}
\begin{equation}
J_L(t) = \frac{\Gamma_L}{\Gamma} \Big\{\frac{d N}{dt}
- 2 e \Gamma_R
\text{ Im } \int_{-\infty}^{+\infty} \frac{d \omega }{2 \pi} \int_{-\infty}^{+\infty} dt'
e^{-i \omega (t'-t)} \mathcal{G}^R(t,t') [f_L(\omega ) - f_R(\omega )] \Big\}.
\end{equation}
\end{widetext}
Let us average the above equation over the stochastic realisation of the dipole moment rotation process. The average
\begin{equation}
\langle \frac{d N}{dt} \rangle =0
\end{equation}obviously disappears, otherwise the molecule would either accumulate or loose charge continuously. The averaged current becomes
\begin{widetext}
\begin{equation}
\langle J_L \rangle =
- 2 e \frac{\Gamma_L \Gamma_R}{\Gamma} \\ \text{ Im } \int_{-\infty}^{+\infty} \frac{d \omega }{2 \pi} \int_{-\infty}^{+\infty} dt' e^{-i \omega (t'-t)}
\langle \mathcal{G}^R(t,t') \rangle [f_L(\omega ) - f_R(\omega )].
\label{JL-av}
\end{equation}
\end{widetext}
Notice, that the averaged electric current does not depend on time, since the retarded Green's function will depend on relative time only once averaged over the stochastic realisations.
Our next goal is to find the explicit expression for the retarded Green's function to enter it into the expression to electric current. We begin with the {{} Keldysh-}Kadanoff-Baym equation
for the retarded Green's function\cite{haug-jauho}
\begin{multline}
(i \partial_t - h(t))\mathcal{G}^R(t,t') \\
- \int_{-\infty}^{+\infty} dt_1 \Sigma^R(t,t_1) \mathcal{G}^R(t_1,t')
= \delta(t-t').
\end{multline}
It is reduced in the wide-band approximation to
\begin{multline}
(i \partial_t - h(t))\mathcal{G}^R(t,t')
-\frac{i}{2} \Gamma \mathcal{G}^R(t_1,t')
= \delta(t-t'),
\end{multline}
where $h(t)$ denotes $h(\phi(t))$ given by equation (\ref{epsilont}) and
\begin{equation}
\Gamma= \Gamma_L + \Gamma_R
\end{equation}
is the total level-broadening function.
This differential equation can be solved analytically and yields
\begin{equation}
\mathcal{G}^R(t,t') = -i {{} \theta(t-t')} e^{-\frac{1}{2} \Gamma (t-t')} e^{- i \int^t_{t'} dt_1 h(t_1)}
\label{gr}
\end{equation}
{{} Notice that analytical expression (\ref{gr}) requires the wide-band approximation treatment for leads' self-energies.}
Substituting retarded Green's function (\ref{gr}) into the expression for current (\ref{JL-av}) gives
\begin{widetext}
\begin{equation}
\langle J_L \rangle =
2 e \frac{\Gamma_L \Gamma_R}{\Gamma} \text{ Re } \int_{-\infty}^{+\infty} \frac{d \omega }{2 \pi} \int_{-\infty}^{t} dt' e^{-i (\omega -\frac{i}{2} \Gamma) (t-t')} \langle e^{- i \int^t_{t'} dt_1 h(t_1)} \rangle [f_L(\omega ) - f_R(\omega )].
\label{JL-av1}
\end{equation}
Changing variables of integration to $\tau=t-t'$ and taking into account that quantity $\langle e^{- i \int^t_{t'} dt_1 h(t_1)} \rangle$ depends on relative time only once averaged over realisations of the stochastic process we arrive to
\begin{equation}
\langle J_L \rangle =
2 e \frac{\Gamma_L \Gamma_R}{\Gamma} \text{ Re } \int_{-\infty}^{+\infty} \frac{d \omega }{2 \pi} \int^{\infty}_{0} d\tau e^{-i (\omega -\frac{i}{2} \Gamma) \tau)} R(\tau) [f_L(\omega ) - f_R(\omega )]
\label{JL-av2}
| 1,291 |
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As the school year draws to a close, there are no doubt many student successes and classroom triumphs being celebrated in assemblies, recitals, and award ceremonies near you.
Water Champion tops off the list of achievements for eight Alberta schools whose combined efforts funded a community water well in the community of Villa Alemania in Chin<|fim_middle|> be BIG! Ripple on! | andega, Nicaragua. We are so proud of local students creating a ripple!
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The Château de la<|fim_middle|> | Napoule was constructed in the 14th century by the Countess of Villeneuve. Over the centuries it was rebuilt several times. In the 19th century it was turned into a glass factory. In 1918, it was purchased by Americans, Henry Clews Jr. and Marie Clews (1880-1959), who restored and moved into the castle. They added additional sections in their own personal style, with sculptures by Henry Clews Jr. The castle is owned by the La Napoule Art Foundation, which was founded in 1951 by Marie Clews, and serves as a cultural centre.
After Henry's death and during the Second World War, the castle was captured by German soldiers. Marie Clews served the soldiers by acting as the maid of the castle's staff so she could stay close to her home and the memory of her husband.
When the Clews acquired the castle, the park had cedar and eucalyptus trees, and had been abandoned for years. Marie Clews began the restoration of the gardens. The park of the castle today has elements of a garden à la française and of an English landscape garden, with a grand alley, basins, perspectives, and views of the sea. In addition, there are three smaller gardens in the Italian style: the Garden de la Mancha next to the Tower of La Mancha, under which the mausoleum of the Clews family is located; the terraces which overlook the Bay of Cannes, which are planted with cypress trees, hedges and rosemary; and the secret garden, in a corner of the walls with windows looking at the sea, with a Venetian well in the centre. | 357 |
If I can, I'd like to talk a little bit about myself and my attachment to having Meaning in Life.
I think all of us to some extent have desired our lives to have meaning, whether that meaning may be said to be subjective or objective. For there to be purpose to existence, a reason for why things are, or simply significance to<|fim_middle|> fine to be as they are? In that case it seems that the original idea was quite concretized. But it was a feeling of the mind of the sentient being that they should be something. But it wasn't a rigid idea in that you could change your feelings about stick length or justice even. But without any feelings of right and wrong it would be quite hard to have ideas of aesthetics or fairness and so forth.
So in Buddhism we start with right view and then the things we do and think and say are based on that. We take refuge for example. Or we long to do what is necessary to walk the Buddhist path. And then things follow onwards from there. (If based on right view we took refuge and acted etc. on it then eventually our meditative samadhi would be based on the dharma.) I think quite concretized things like ascetics of arranging marbles there is our mind and sensitivity. So we can work with those aspects of our nature (sensitivity of wellness or rightness) even in concretized things.
If anyone thinks this perspicacity and clarity is an enlightenment myth. Thunk again. Many of us engage with and dance with an emptyness of us, formed of 'beyond meaning'.
It is wholly life that is the holy life.
@Dimmesdale , it's important to note, following from @Jeffrey 's insightful post, above, that the gift of 'Speech' is not only mentioned in the 8Fold Path as a virtue to strive for, but that it is a Primary component in the 5 Precepts. It is the only recommendation mentioned twice.
Measuring our words carefully needs to be a belt-and-braces consideration.
It seems significant to me that the Buddha would recommend such attention and care.
I mention this for no particular reason, other than to indicate that too much time spent in our heads, 'wondering' about ' this, that or the other' might (although not always so) be better spent paying attention to what is actually happening, and keeping our feet (thanks you, @lobster, for the image) firmly on the ground.
Please don't mistake this as any form of censure or chastisement.
I am not a Moderator that curtails fruitful and constructive dialogue and discussion.
Be Kind to all - even to fish, Christians and The heretical Mahayana.
I think this may very well be good advice for me, (and, well, for everyone in my situation). You know, my mind is typically a blank most of the time except for thoughts that seem practically useless (such as obsessing over the meaning of life). It is difficult for me to stay in the present moment. I actually have multiple issues mental health-wise and don't currently have a job.
Still, I think it is worthwhile to try and get to the root of why I think the way I do and, in a way, such exploration is worthwhile, to an extent.
It is difficult for me to stay in the present moment. | what is going on, I think this is very relatable. However, I think it's also a given that some people are more affected by this issue than others, that some people are in fact obsessed with it. Such is myself.
There is an aspect of megalomania here, I'll admit in my case at least. I think when one lacks sufficient emotional support/reserves one quite naturally darts out and grasps at whatever meaning there can be found in life, even if it's only an abstract kind.
Pain necessarily compounds the issue, and in my case, I ended up literally grasping at straws.
Finding meaning in vanity. That became my chief cardinal sin. This is because I could not pin anything with sufficient meaning to my life, until recently. Now, what gives me great meaning is freedom, mystery, life, ethics and all the great things which together comprise the tapestry of existence. And the totality of this Existence, is what I gain as Meaningful.
But this is still an attachment, it seems.
It is a better attachment. For before I clung to the doctrine of determinism with unreasonable tenacity, maintaining that "all must be determined" in order to be supremely Meaningful, disregarding even my innate dignity. At this time my mind was exceptionally deluded, I'll admit. Back then I wanted every TINY detail of the universe to have perfect, non-accidental, eminently special MEANING.
But does not chaotic flux as a whole have meaning? I think it does. The Whole has meaning. The Whole has significance. Even if that significance, that meaning, is opaque to us. That is when I rest in Mystery. Mystery itself is now precious to me.
Is all such attachment delusion? Or is some of it legitimate? Is it necessary to demolish all such strongholds of the mind, to be open only to what is in the moment? And in that sense, leave behind even intimate relationships, and count it as dung?
only masking it over and claiming that I derive Truth from Mystery now?
Is there room for Ultimate Meaning in Buddhism or is it non-admissible?
I'm sorry but I'm not sure this is the right forum to post in. To any moderator who would think of a better place to place this post, I would appreciate that. Thank you!
Mod. Edit: Moved to 'Philosophy'.
I think there is meaning. And that which finds the meaning is the meaning. So the mind which finds the meaning is the meaning. The heart and mind if you will. Waking up in other words to the nature of mind.
The cosmology of Buddhism (at least in Mahayana) is that this world was created by our minds in some way through karma. And so if the world has meaning I guess it is only one given it by our minds. So that is coincident in some ways with like extistentialism.
And I sense that maybe you're reacting to doctrine of 'being mindful' 'in the present' and that might feel a pinch with philosophies and ideas? Which I guess those are outside the present? Or are they?
I have relinquished my project of figuring out a meaning to life as I witnessed all the pointless dukkha pervading this world.
When, a bit like @lobster, one is faced with a ruthless, chaotic, entropic universe ruled by its own cryptic laws.
Since early childhood, I got exposed to a pensierosa Western philosophy that pondered too much, and a laid-back Eastern philosophy that went with the flow.
So I chose to savour life's mystery and working out a purpose that works for me, rather than striving to unravel a one-size-fits-all mystery that is not meant to be linear nor coherent.
I think that at some point in our life, the biggest attachment we should give up, is trying to neatly pigeonhole life into squares that fit our whims or our understanding, and simply enjoy the ride while it lasts.
I think the universe in its entirety is probably just to big and complex for our tiny ape brains to derive any sort of grand, ultimate meaning without grasping at metaphysical straws. While I love to ponder and attempt to sort it all out in the hopes of gaining a truer understanding, from a practical perspective, in the mean time, I feel its probably better to embrace the mystery and uncertainty and create whatever meaning we can find in our tiny section of reality. And then use it loosely rather than tightly with a healthy dose of intellectual and epistemic humility.
More directly to your question. It really depends on the tradition, the importance of the question really varies quite a bit in my understanding.
@Dimmesdale said: ... Is all such attachment delusion? Or is some of it legitimate? Is it necessary to demolish all such strongholds of the mind, to be open only to what is in the moment? And in that sense, leave behind even intimate relationships, and count it as dung?
There is a difference between attachment and clinging.
There are certain attachments which are both commendable and vital. Attachment to breathing is quite ok, as is attachment to the Dhamma.
You may have heard the phrase, "If you love it, let it go."
There is no problem in being emotionally or psychologically 'attached' to someone, or something. But when the time comes that it no longer serves its purpose, or departs, it's healthier to open your arms, embrace it lovingly with your mind and allow it to leave.
Clinging is holding onto something out of fear.
Am I perhaps just playing a shell game with myself, and fooling myself that I have overcome the need for petty meaning while really only masking it over and claiming that I derive Truth from Mystery now?
Ultimate meaning....? Of what? Life? The core of the Dhamma? Your/my existence? The Cosmos...?
In my opinion, 'Ultimate Meaning' means being hit with a metaphorical thunderbolt which stops you in your tracks, and blasts every single flippant and inconsequential thought from your mind - you experience an instant of replete void; a moment of perspicacity and clarity, that may well leave you breathless.
In other words, Ultimate Meaning is not contrived or constructed. It is not deliberated or or calculated.
It is an instant of such profound understanding and Emptiness, that words are inadequate.
The secret is to prolong the experience.
"Everything evolves...Will come to mean 'Nothing' is true!"
"Sabbe dhamma nalam abhinivesaya" ...."Nothing whatsoever should be clung to"
So, in your estimation it is the subject who gives meaning. Just like when I decide to give meaning to a word. A spoken word may be a simple combination of phonemes, but if I decide upon a given meaning, and perhaps when I and others mutually assent to the given meaning, there is meaning that accrues to the word for all intents and purposes.
In a sense, this is meaningful. What is also meaningful is when the mind comes up with a standard and a goal to meet that standard or surpass it. So when I bench a certain amount of weight, and live up to a certain standard, I can find satisfaction that I met my goal.
In existential freedom, I can find meaning that I am the controller of my own destiny, if only to a small degree. There is meaning because there is joy that I am determining from my own self what I truly want.
I meant that the mind/heart has qualities of feeling meaning. Even if we find things meaningless already we are wishing it did have meaning right? So what is it that responds that way? So we at least sense there could be meaning and that we would enjoy it if it did.
I am not meaning that if I decide that certain thing is very meaningful that that is true. So I guess it's not like existentialism but still similar idea. So say I decided that doing good deeds was meaningful. In existentialism I could do that and I had assigned meaning subjectively.
But what I mean is that our heart/mind from square one already has the capacity to sense meaning or a lack thereof.
No mind and no self are usually misunderstood particularly if cherry picking and not knowing a teacher to ask questions etc. Or thinking of them as something that you can realize fully in a couple weeks study.
The school of Buddhism I am from is quite similar to Advaita Vedantists like Mooji.
And yes when there is meaning there is joy. But it isn't something conceptually graspable like you can say "and the meaning is such and such". Usually those moments when we sense meaning immediately it gets deadened again quite soon. And I think the general teaching is that we let go of a lot of false things moreso than formulate what the meaning is. It's like the meaning is already there in our being and integral to the universe. So I suppose it will find us in a way as we let go of things like our body having pleasure or whatever and just let that be. So like the athletes trophies are in the past. But when the athlete was alive and doing their sport there was some aliveness in their mind and enjoyment. And now that time is gone.
You mean like the concept of justice, or feeling hungry. Or making two sticks even (that they can or should be even). There is something in us that wants to fill a longing or that thinks things "ought" to be a certain way.
Maybe but I'm not sure. those are all three examples of a feeling so maybe. But they seem to have concretized things moreso. Like what if you could be convinced that unequal length sticks were just | 1,994 |
Exhibition: From Ansel Adams to Infinity at the Chrysler Museum by Megan RossNovember 7, 2018
Moon and Half Dome, Yosemite Valley, California, 1960, printed 1980. Photograph by Ansel Adams. Chrysler Museum of Art, gift of Dr. and Mrs. T. Lane Stokes, 82.128. ©The Ansel Adams Publishing Rights Trust
Now on view at the Chrysler Museum in Norfolk, Virginia, From Ansel Adams to Infinity presents photographs by Ansel Adams and contemporary photographers who were inspired by his work.
The exhibition commemorates the gift of a special "Museum Set" — a portfolio of 25 photographs printed by Adams himself. Toward the end of his seven-decade career, Adams began focusing on his artistic legacy, writing an autobiography and issuing portfolios of his most famous and technically accomplished works. The Chrysler Museum's portfolio was acquired by the Stokes family of Hampton Roads who worked with Adams to select the works printed for the portfolio. The Chrysler's exhibition includes 25 works that cover the range of Adams' career and highlight several locations, including Yosemite, the Sierra Nevada, the San Francisco Bay and the Colorado Plateau.
The exhibition also highlights works by Abelardo Morell, Matthew Brandt, David Benjamin Sherry, Christa Blackwood, David Emitt Adams, Penelope Umbrico, Florian Maier-Aichen and Millee Tibbs.
I sat down with Seth Feman, Curator of Exhibitions and Curator of Photography at the Chrysler, to talk about Adams' work, its relevancy today, and the future of landscape photography.
Eagle Peak and Middle Brother, Winter, Yosemite National Park, California, ca. 1968, printed 1980. Photograph by Ansel Adams. Chrysler Museum of Art, gift of Dr. and Mrs. T. Lane Stokes, 83.633.3. ©The Ansel Adams Publishing Rights Trust
Megan Ross: Can you give us an overview of the images included in the Museum Set?
Seth Feman: When it comes to Museum Sets, there are two sizes. There's the 75-image set, typically printed by Adams' assistants, and there's the 25-image set that was printed by Adams. We have one of the 25 sets, all printed by Adams himself. There's not much paperwork, but we do have a sense that the collectors — the Stokes family from this region of Virginia — went back and forth with the gallery about which images they wanted. The earliest negative is from 1921, and the latest is 1968. The big concentration is in the 1940s, from around World War II.
MR: As soon as I walked in, I was struck by the opening image – not one of Adams' famous landscapes, but a charming photograph of Georgia O'Keefe smiling at Orville Cox. Why lead with this?
SF: I love this one. It stands out in the show for a number of reasons. It's one of only two that has figures in it. And it's also the only one [by Adams] that's 35 millimeter in the show. You are reminded that Adams was making images in a lot of ways, sometimes a lot more casually than the formal work that we know.
But what's striking to me is that it hits all of Adams' photographic marks. He found a way to get a full range of tones. He's heavily worked it — you can see the light halo around the people, and you can tell that he's been working on the image to get them to "pop." The darks are super dark, like in the hats and the clothes. And you get all these tones in between. It's also a perfect introduction to the show because it suggests how mood can be conveyed through photography. It's not just a document… it's to say, "we were there and we did this together," and there's clearly a connection between them that they had when they were on this expedition together.
Georgia O'Keeffe and Orville Cox, Canyon de Chelly National Monument, Arizona, 1937, printed 1980. Photograph by Ansel Adams. Chrysler Museum of Art, gift of Selina and Tom Stokes, 2017.33. ©The Ansel Adams Publishing Rights Trust
MR: In 2014, Lenscratch covered a similar exhibition at the Museum of Photographic Arts in San Diego. Next month, The Museum of Fine Arts in Boston will present "Ansel Adams in Our Time." Why does Ansel Adams continue to be such a hot ticket for museums?
SF: What prompted this particular show was the completion of the gift of the Museum Set. The images started coming in the 1980s, but the last one arrived last year. The day it came in, I made a promise that as soon as we had time on the calendar, we would have an Adams show.
But besides that, there are a lot of good reasons to have an Adams show—in addition to the fact that he's an extraordinary artist and we can learn a lot from him. People really love him. The response to this show has been extraordinary, in part because Adams is such a recognizable name. People know him and really appreciate the work. So there's always a good interest in Adams, which is always good for us, because we want to invite people in and provide shows that engage our local audiences.
But I wonder — and this is totally hypothetical — if part of the interest in Adams is also contemporary. Many of us are thinking about the environment in very serious ways, and the politics of the environment. Here in this part of Virginia, we're in a problem area that is facing rising sea levels and sinking land, and a lot of other environmental issues in this region alone. So at the Chrysler, we're often looking for shows that can allow us to talk about the environment. Adam's work is an easy invitation to think about a difficult issue. And I think probably other institutions are also curious about<|fim_middle|>istic surface of the page itself. So much so that you can see that the emulsion is cracked from where she's folded it. To line up the photo she had to destroy the perfection of the image. I think it's fascinating.
There's a type of feminist critique as well, that this production of landscape is very hands on. When you see something like this, you're immediately reminded of the way the body is involved when making an image.
Millee Tibbs (American, b. 1976). Yosemite National Park #4, 2013, from Mountains + Valleys Archival digital print. Courtesy of the artist and Uprise Art, New York.
MR: How would you respond to critics who imply that landscape photography is dead; that it's all been done before?
SF: I think that every time someone says landscape photography has been exhausted, it's is an opportunity to prove them wrong. As you see in this show, there are a number of works that are really pushing into new territory. What's really striking is the David Benjamin Sherry piece, for example [Holy Holy]. It's a photograph of the landscape when it comes down to it — and yet, it's totally new. It's totally fresh. While one might say, "Adams took pictures of rock faces almost 100 years ago, how could this be different?" But what impresses me so much about David's work is that it really excites you about looking. You really want to look more, which is part of the point of the work. It's that invitation to look closely and even intimately with the landscape and I think that is something new.
Yes, it's still the land, but the land is changing. And that's really an Adams idea in itself. Adams was insistent about the land not being timeless, but that photographs present it at a moment — a feeling at a moment. I think if that's true then new photographs of the land can always be pushing in a new direction. I hope people will come and see that there are some new innovations in landscape photography.
Abelardo Morell (Cuban, b. 1948). Tent-Camera Image on Ground: View of Rio Grande Looking Southeast Near Santa Elena Canyon, Texas, 2011. Archival digital print. © Abelardo Morell, Courtesy Edwynn Houk Gallery, New York.
MR: How do you want people to feel when they leave this exhibition?
SF: I think that when you see Adams' work, you immediately start to think about your relationship to the land and that's something Adams was after. It wasn't just a picture of a place, it was conveying an experience in that place. I think there's real opportunity to get people interested in the natural environment and think about their own specific relationship to it. There may be a kind of eco-critical awareness that comes out of seeing this show, and I want people to be open to that.
From Ansel Adams to Infinity is on view through January 27, 2019, and is free and open to the public.
Seth Feman is the Curator of Exhibitions and Curator of Photography at the Chrysler Museum in Norfolk, Virginia. Feman is responsible for the study, care, interpretation and presentation of works of art in the Museum's collection and incoming loan shows, as well as developing and curating exhibitions from the Chrysler's photography collection. He holds a Ph.D. in American Studies at The College of William & Mary, where he also earned his M.A. His dissertation project, which explores modernist painting, photography and urban design in Washington, D.C., has received support from the Smithsonian American Art Museum, the Getty Foundation, the Terra Foundation for American Art and the University of Chicago. Previously, he worked as an educator at the Smithsonian American Art Museum and a writer for the Kennedy Center/VSA Arts, and taught at Lewis and Clark College and William & Mary.
Tags: Ansel Adams
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Exhibition: From Ansel Adams to Infinity at the Chrysler MuseumNovember 7th, 2018 | having that conversation because it's on everyone's mind.
I also think some of the contemporary artists in the show enable us to push the issue a little bit further. So it's nice to have a balance between what's welcoming and familiar, then there's some really new and challenging ideas all in one show.
MR: And combining Adams' work with the contemporary artists keeps it relevant.
Yes, it really sharpens the historical issues, and the historical issues really open up the contemporary work. They really do go hand in hand. It's one thing to plan a show where you have historical work and contemporary work — it's something curators do all the time — but here I feel like the conversation happening across the show's installation is an active one. It allows each moment to grow and appear more vivid. I think it's really fruitful in this example in particular.
Installation view, From Ansel Adams to Infinity at the Chrysler Museum. Photo by Megan Ross.
MR: Were there any surprises in the Museum set? Did you learn anything new?
SF: Mostly it was the stories that go with the photographs. I know Adams' work pretty well, but I hadn't done individual object research for a lot of the ones in the set. Understanding the context and the history of the image was interesting.
For example, one of the images [Snake River and the Grand Tetons] is included in the Golden Record, which is onboard the Voyager spacecraft. The same image was also intended for a mural that was commissioned by the National Park Service for the Interior Department building in Washington, D.C. that was never realized.
That got me thinking. Over Adams' long career, his relationship with the federal government went through different stages. I knew about the days when Roosevelt Administration was interested in his work, and supported Adams' message of American places and the value of conservation. But I didn't know that toward the end of his life, he did a two year letter writing campaign to Ronald Reagan protesting environmental policy — mostly surrounding the appointment of James Watt, who was Secretary of the Interior and wanted to open up protected lands to mining and drilling.
It was interesting to see Adams working through the political side of things, and that's been something I've enjoyed talking to visitors about on tours. The images are so beautiful, right? But they were also serving a political purpose.
We sometimes take Adams' images for granted because we've seen them a lot. But this exhibition reminds us that Adams was an innovator. He was really pushing the medium to its limits and beyond. Many of the contemporary artists in the show are also involved in conservation work, so it ties in really nicely with what Adams was doing.
Installation view of Range: of Masters of Photography by Penelope Umbrico. Photo by Megan Ross.
MR: Can you talk about the contemporary artists included in the show, and what drew you to their work?
SF: In most cases there's a direct acknowledgement of Adams on some level. And that's not true with all them per se. Someone like Penelope Umbrico isn't exclusively looking at Adams, but she's certainly acknowledging Adams and other artists of that moment as her source material. I wanted those connections to be clear. I didn't just want landscape — I wanted to make sure there was a kind of "Adams presence" in them.
Abelardo Morell's piece is a good example. Something of interest to Morell is how Adams often spoke about the importance of capturing the experience of being there in his works. But although Adams' images are beautiful, they can feel remote. What better way to connect you than where you're standing? Morell created this tent camera that the images come through in a kind of periscope and he's made a camera obscura – so he's shooting down at the ground. You look at it and you know that something's not quite right, and you have to puzzle it apart. And then you realize what's going on and it's a kind of a-ha moment.
Millee Tibbs did a whole series called Mountains and Valleys, which are the names of oragami folds. She went to each site [including sites Adams photographed] and made her own photographs, printed them, folded them and rephotographed them. So you're looking at a print of a photograph made of a folded piece of paper. What I like is that she at once enhances the illusion and destroys it. She's built up the angle of the peak, so you get this sense of the physicality of the mountain. At the same time, she's completely undermined it by ruining the illusion | 937 |
Mundo Musique: Portugal. The Man, Bosnian Rainbows, Pyyramids, Juana Molina, and Yves Jean
Published on November 11, 2013 February 8, 2015 by Ben Yung
Before we get into the music, today we remember and celebrate the contributions of our veterans and current members of our armed forces. For those who have served or are currently serving our country here and abroad, thank you for your sacrifice, dedication, and courage.
With the opening of borders and the freer exchange of information, we've been able to learn and enjoy the many different traditions, sounds, and flavours of cultures from around the world. Today's Mundo Musique focuses on<|fim_middle|> for "Invisible Scream" has similarities to R.E.M.'s "Drive" and Nirvana's "Teen Spirit" – from its brooding rhythm to an ode to young people's angst.
JUANNA MOLINA
It's been five years since Juana Molina has released an album, and she returns with a splendid record. Wed 21 is a loopy, acoustic record that can be best described as electronic/dance-folk. On "Eras", the Argentinian actress/musician combines her two artistic sides with a stylish, quirky, and haunting video while the song, itself, is filled with hooks and a catchy beat. Let's hope it won't be another five years before Ms. Molina releases another album.
YVES JEAN
From New York City comes Yves Jean, a hip hop artist who has been making music for nearly 14 years. The son of Haitian immigrants, Jean's music integrates sounds from his parents' homeland and the Caribbean, pop, rock, electronic, and classical music. He's released a number of EPs and a couple of LPs, including 2011's Hope for the Best…But Expect Nothing. His sound, style, and messages are comparable to audience favourite, Michael Franti.
Headlines, Mundo Musique, Music, The RevueBen Yung, Bosnian Rainbows, Juana Molina, Mundo Musique, Portugal. The Man, Pyrramids, Yves Jean
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PORTUGAL. THE MAN
Ok, Portugal. The Man is no longer an independent band, as they're with Atlantic Records, yet their sound remains similar from their independent years. They still make moving music with intelligent lyrics and continue to push the envelope with the issues and themes they address. The Portland, Oregon band – which currently comprises of John Gourley, Zach Carothers, Kyle O'Quin, Kane Ritchotte, and Zoe Manville – released their eighth studio LP (second with Atlantic) since 2006. Produced by the forever-busy Danger Mouse, Evil Friends, sees the band moving more to a groovy, dance-oriented, pop sound. On "Purple Yellow Red and Blue", the song is almost an anthem for the band itself, as it tries to balance its independence and anonymity with its growing popularity.
Like Portugal. The Band, Bosnian Rainbows is not from the country of its namesake. Instead, they're originally from El Paso, Texas, comprising of former members of The Mars Volta, Omar Rodriguez-Lopez on guitar and backing vocals and Deantoni Parks on drums and keyboards, Le Butcherettes vocalist Teri Gender Bender of Le Butcherettes (who are an excellent band), and Nicci Kasper on keyboards. Their self-titled, debut album was released in June 2013, and it is filled with moody, psychedelic, alternative music, combining the influences and sounds of Bosnian Rainbows' former bands. Midway through "Turtle Neck", for instance, Gender Bender calls out her inner Geddy Lee while the band does it's best Rush impersonation.
PYRRAMIDS
Another newish band that includes members of more well-known indie bands is L.A.-based Pyrramids. Drea Smith of He Say/She Say and Tim Nordwind from OK GO got together in 2011 and produced a six-song EP, Human Beings. This year, they released their first LP, Brightest Darkest Day, an eleven-song album of dark, pop-rock music. The song and video | 450 |
August got away from me. I had plans for more...not fewer...posts this month. But it was not to be. Now<|fim_middle|> today! | that I think about it, the whole summer has flown by. Perhaps yours has too. And here we are, approaching Labor Day weekend...the official last blast of summer fun.
Cooking an elaborate meal is probably not what you had in mind for this last relaxing weekend of summer. Maybe you have plans for a quiet weekend with your family—or maybe a not so quiet weekend with friends—at a cabin....or a lake house. Or maybe you're plans are to just hang out at home....maybe finishing up your summer project.... Whatever your plans, my recipe today is just the thing for your relaxed weekend. It requires little cooking...can be expanded or contracted to accommodate any size group....and will make salad lovers and meat lovers alike happy. It is a summer variation on the classic Cobb Salad.
I first made this salad a few summers ago when I was visiting my best friend. We love to cook together... but we also love to talk. Sometimes our days get away from us and before we know it, it's time for dinner. I whipped this up on just such an evening. We enjoyed it by her pool as the sun slipped down over the horizon. The salad was so pretty and colorful, bathed in the late evening light reflected off the pool, that I took a quick picture. I was reminded of that easy and delicious meal when that picture showed up in my Facebook memories earlier this month. It looked so good to me that I wanted to make it again.
Classically, a Cobb Salad is a composed salad (all of the ingredients are arranged individually on the platter...rather than tossing them all together as for the appropriately named "tossed" salad) that includes cubed/shredded roast chicken (or turkey), crisp bacon, chunks of avocado and tomato, wedges of hard cooked egg and blue cheese. These items are arranged in neat rows on a bed of crunchy greens (most often romaine or iceberg). The greens and several of the individual components are dressed in a tangy vinaigrette. It is almost an anti-salad it is so rich and substantial. I don't think I know anyone who doesn't like a good Cobb Salad.
My friend is not fond of eggs or blue cheese, so these items didn't make the cut for our summer variation on the Cobb. But we both love roasted corn. And roasted corn just happens to be delicious with bacon, tomatoes, and avocados. I think I may even like this version better than the original. I have not yet added blue cheese...but I'm pretty certain it would be a fine addition.
I am giving instructions for cooking the chicken the way I like it when I'm having it in a salad...but you may cook it however you please. Roast it, grill it, sauté it, poach it... Use white meat or dark... You can even use a purchased rotisserie chicken if you like.
The only other cooking required is frying up the bacon...and roasting the corn. If you prefer to not turn on your oven, the corn can be thrown on the grill...or shucked and boiled on the cob. Everything else is a matter of slicing and dicing...a little mixing...and then arranging it all.
To complete the meal, add a loaf of crusty bread....a nice bottle of Rosé...and a simple dessert (ice cream...cookies or brownies...maybe pound cake with fresh fruit....). Then, sit down... relax.... and soak up the last rays of the summertime sun as it slips out of sight.
I am giving the ingredients and the quantities for the salad I made recently for two. These quantities were perfect for us...but they might not be perfect for you. Multiply and alter the quantities and relative ratios of each of the ingredients as you prefer and choose a platter that is shallow and wide. Start out with a base—spread over the whole patter—of well dressed greens. As is evident from the pictures, I like to create a symmetrical platter of items...but classically, each ingredient only appears in one strip. If you have equal quantities of each ingredient, this approach works well...but if you have a lot more of one or two ingredients, laying them out in two places at opposite sides of the platter is very attractive.
1 split chicken breast—about 10 to 12 oz.
Rub the chicken with a light coating of olive oil and season generously with salt and pepper. Place the chicken in a baking dish and roast in a 450° to 475° oven until the skin is crisp and golden and an instant read thermometer inserted in the thickest portion reads 150° to 155°--about 25 to 30 minutes. (The chicken will easily reach the safe temperature of 160° as it rests.) As the chicken roasts, regulate the oven temperature to maintain an active sizzle. Remove the chicken from the oven and let sit until cool enough to handle. If desired, deglaze the baking pan with water. Degrease and reserve the resulting jus. When the chicken has cooled, remove the skin and bones and discard. Dice or shred the meat into bite-sized chunks. Toss with jus if you deglazed the pan. Set aside or chill if not using right away.
While the chicken cools, make the vinaigrette and gather/prepare the remaining ingredients. To make the vinaigrette, place the shallot, vinegars, and a couple of good pinches of salt and some pepper in a bowl and let sit 5 minutes. Whisk in the olive oil. Taste for balance and seasoning. Correct as necessary. Rewhisk before using.
Season and dress the greens with the vinaigrette and a scattering of parsley. Spread the greens over the platter.
Similarly season and dress separately the chicken, corn, tomatoes and avocado. As you dress them, arrange them in strips on top of the greens.
Place the bacon in a strip that runs perpendicular to all of the other strips.
Serve, passing more dressing on the side.
Note: To roast corn, place the corn (in the husk) in a preheated 375° oven. Roast for 20 minutes. Remove from the oven and remove the husks as soon as you are able to handle the corn. Cool and cut the kernels away from the cob. A large ear of corn will produce 1 to 1 1/2 cups of kernels.
Lovely, Paige! Thank you very much for the supper inspiration! As always, I appreciate all you put into a great post like this one!
Thank you Bonnie! I hope you and Eric enjoy it. As it happens, this is what Nancy and I had for our work lunch | 1,394 |
NERVECELL – Practice What They Preach
Dubai-based death metal bashers Nervecell are all about crushing stereotypes. Their agenda is entirely musical in nature and not at all politically or culturally motivated, contrary to what the mainstream media would have you believe about everything and everyone coming out of the Middle East. The whole "Nice guys finish last" adage has likewise been squashed, as the humble and soft spoken quartet – when they're off stage, at any rate – have spent the summer and will be closing out 2009 as the first Middle Eastern metal band ever to tour through Europe. It's a journey Nervecell earned with all-important European one-off festival shows in 2007 and 2008 and their Preaching Venom album, having made enough of an impression to warrant more dates, bigger crowds, and a growing fanbase. At press time the band was gearing up for an appearance at the prestigious Wacken Open Air in Germany, considered to be the metal equivalent of a "Yes We Can" banner. The world being what it is, however, it's fair to say that Nervecell's origins make them a something of a novelty on the European scene, resulting in a great deal of dubious curiosity and head-scratching prior to the inevitable full blown acceptance.
"For sure," agrees guitarist Barney Ribeiro. "We've been told straight up 'Oh, you guys are from Dubai, we're interested in having you…' but at the same time, when we finish our performances we've had promoters and fans come up to us and say they never expected us to perform at the level we did. That's not to say we're experts, but they feel we're a good death metal band and we can see that they're happy expressing how shocked they are. Here's a band from the Middle East that writes its own music and is able to reach a European audience and comes across as a touring band. The thing with us is, in Dubai we don't get consecutive shows, which is our biggest problem. So now that we're getting on these bigger festivals it's a challenge for us, and promoters definitely see us as something exotic and interesting."
Vocalist / bassist James Khazaal – hilariously mistaken for Slayer guitarist Kerry King on the streets of Nuremberg, Germany the day before their tour kick-off at the Rock im Park – pinpoints a musical stereotype that comes with being from the Middle East.
"Because Nervecell is based in Dubai we're perceived by many people as something Oriental, so as Barney said, when they hear and see us they're shocked to have to get their minds onto that original death metal old school path. We get fans from all over because we don't play only death metal, there's also lots of thrash in our music. If there's any Oriental element in Nervecell it appears in Rami's solos, slight touches and phrases here and there, but other than that it's pure death metal."
Boasting almost a decade in the trenches, Nervecell drew much needed attention to themselves in 2005 as part of the Dubai Desert Rock Fest. Referred to by Opeth frontman Mikael Åkerfeldt as "No fake metal heiarchy, just a bloody good time," the increasingly popular event was huge for Nervecell according to Ribeiro, having created a much needed buzz around the band. To his mind it probably would<|fim_middle|>vecell, Preaching Venom, Rock am Ring, Rock im Park, United Arab Emirates, Wacken Open Air, With Full Force
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Next Next post: Yes, You Can Be A Celebretard… | have taken longer for Nervecell to break away from the confines of home without that kick in the ass, an experience they repeated in 2007. Since then the metal scene at home has opened up considerably.
Guitarist Rami Mustafa comments: "The whole scene changed. Promoters started making smaller shows and the market opened up. Dubai is a very commercial city, so no matter what it is – even extreme metal – the idea is to make it successful because people want make money off it. That's cool for us, and it's happening. There's a real metal movement going on in the Middle East right now. It's been going on for the last three years; bands from Lebanon, Jordan, Egypt, but you don't know that until you're actually in the country. There's a huge underground scene. Over the last year we've seen news channels doing documentaries on this movement. Even in Europe it started as an underground movement with bands like Iron Maiden and Motörhead coming out of the UK and being passed on to European audiences. That's the revolution happening now in the Middle East and we're just part of that rise."
"Fortunately for us we've kept it together as a band," he adds, including Australian drummer Louis Rando in the mix. "We could have easily broken up because there are so many reasons to; lack of shows, there's no money in it, lack of proper facilities to even record a demo. As friends we get along well, we jam together, and we just happened to become that band to represent the Middle East and take extreme metal and offer it to the European audience."
Hitting Europe was no happy accident. Nervecell had very definite ideas about where they wanted to take their music and how they were going to get noticed by the world at large.
"It's always been our goal to play internationally," Ribeiro says. "We actually started things moving through MySpace, contacting people and sending press kits here and there. We branched out and used our degrees, really. Marketing, IT skills… we were actually one of the first Middle Eastern bands to have a website for our music. No one in the Middle East did that. We started getting a small chain of smaller festivals lined up for the summer, and once that was up and running we contacted the larger ones, showing them that we'd booked these shows ourselves and kind of pushed them to let us a book a slot. That's really how we ended up here. When you have a 20 minute slot, that's pretty short, but it's enough to do us some justice."
"That's what has kept us together. Unlike a lot of Middle Eastern bands, they don't have the right intentions or priorities. They just look at the angle of making it big and playing the Desert Rock festival because that mean you are officially the shit. It's way beyond that because Nervecell binds us as friends with a hobby. We started playing music together and then things got serious."
Mustafa: "We worked hard. We knew other bands at home who were really good musically but they never promoted themselves. They didn't work on marketing their band. It's not rocket science, and to be honest there are a lot of bands in the Middle East that are just lazy. They sit there and wait for other bands to open doors for them. That's happened to us, where bands have asked us to ask the promoters of Desert Rock to put them on the bill. It's like, 'Dude you don't have an album out, you don't even have a recording…' (laughs)."
Khazaal: "Now it's at the point where people are going back to our message board and revising the crap they said to us before. All of us have humble beginnings and we've never boasted about our achievements. The first time we thought about going out and touring, playing festivals, was 2007. As the guys said we sent out press kits, we spoke to the organizers, we headlined a tour and a festival in Australia, we played in Egypt. In late 2007 – and I'm not saying this pisses me off – but of you go to the MetalCamp or Wacken website there are all these Middle Eastern bands on the voting lists hoping to play those festivals. No offence to them, but when we started promoting ourselves none of those bands were there."
"On the positive side we're leading the pack," he continues. "We knocked down the doors and given people opportunities, and we've opened people's eyes. That's where the confidence kicks in, but sometimes I feel pity for these people because they think all they have to do is put their names on a website under the heading 'Please Vote For Us'. That's not how things go. You have to work hard because things are not that easy."
"This is why we're really attached to each other. Luck did not play a major role as much as our hard work and effort. With hard work and effort you open up the path to good luck, and that's how we got it. Other bands look at things differently and mess with the formula, and that's why are where we are today."
Ribeiro: "We never expected to reach this level. Obviously it's any metal band's dream to play Wacken; that's a huge accomplishment. But to go there as a band from the Middle East, there's pressure, but it's also something we've been looking forward to doing. Up until a few months ago it was just a dream, which is crazy. Doing these festivals, it's really putting our work to the test playing to the people that live and breathe metal. Especially in Europe, where the festival audiences are several thousand people instead of a few hundred. We believe we'll leave an impression on the industry people there. We're writing music for the next album, but right now our intentions is to get onto a European label and get on the road. We've been doing this for nine years and we've reached a level where it's our time to prove we have what it takes."
"The writing of Preaching Venom took four years, so we really want to do justice to it," Khazaal adds. "We've got management, we've got distribution, but we feel the album hasn't reached enough people yet. we're touring Europe, but it had to conquer the US, it has to conquer Britain. We're in the process of writing new stuff, but we still have to push Preaching Venom and these festivals are the best way to get the message out there."
Fast forward a few weeks to a follow-up conversation with Ribeiro in the wake of three successful festival shows in Germany (Rock im Park, Rock am Ring, With Full Force). Nervecell was not, as it turns out, odd man out on any bill, nor were they unwelcome. A United Arab Emirates flag raised in tribute by diehard fans in one particular crowd sent a very clear message to the band.
"I wouldn't say we were intimidated at all, but it was beyond anything any of us had expected. I mean, we would have seriously gone back home satisfied if the crowds had just headbanged to our tunes, but what was surprising was they knew our songs and were chanting along to each track. It seriously made us feel like we were playing to a home crowd. It was really special as we felt like we had played Germany for like the fifth time or something. Fact is it was our first gig ever in Germany, and that too at Rock am Ring! But, 10 seconds into our opening track the circle pits went off. Regarding that UAE flag, wow, that made us feel really welcome of course. It was at With Full Force Festival and there were these kids there front row holding it up… with 'Nervecell' written on it. If anything it made us all realize that we were truly putting Dubai on the metal map. Finally (laughs)."
It's fair to say Nervecell have succeeded in crushing the cultural stereotypes the media loves to play up so much. Giving credit where it's due, the band's unconditional acceptance by metal fans in spite of being "different" has proven once again that metaldom is indeed home to the educated and open-minded.
"I guess we've certainly done our part as a band where our music speaks for itself," Ribeiro offers. "So far, from all these festivals that we've been playing in Europe, a lot of the reactions we've been getting is the media and fans alike being shocked about how we look, speak and sound on and off stage. It's great that we impress them, of course, so it's a pretty cool vibe for us to express ourselves freely and have our music be accepted the way it has been so far, regardless of the fact of where we're based. What's really obvious is the curiosity in people's minds when they hear 'a band from Dubai'. We kinda know what they're thinking when we go on stage and basically just deliver a brutal set of straight up death metal, destroying any perceptions that one may have had about the band before."
Go to this location for information on Nervecell. Click here for audio samples.
Posted on July 28, 2009 July 29, 2009 Author carlCategories The InterviewsTags Dubai, Ner | 1,926 |
Alexa Godd<|fim_middle|>… | ard's reviews
My friend absolutely LOVED her video! Thank you so much Alexa for singing her fave song, it was perfect!…
A personalised video of a song of your choice!
22nd Birthday on Tuesday, 23rd March
Alexa Goddard
Alexa Goddard is an English pop and R&B singer from Blackwater, Hampshire previously signed to Roc Nation. Born in Camberley, Surrey, Goddard was spotted singing at a talent c… read more
Alexa Goddard is an English pop and R&B singer from Blackwater, Hampshire previously signed to Roc Nation. Born in Camberley, Surrey, Goddard was spotted singing at a talent contest at the age of 14.
From 2007 she featured on three consecutive winter tours of the United States and Canada with American band Trans-Siberian Orchestra and performed a duet on "Child of the Night", a track from the band's 2009 album Night Castle.…
From 2007 she featured on three consecutive winter tours of the United States and Canada with American | 230 |
If you've recently started to attempt the frustrating, more-often-than-not-laborious task of wrenching a tune out of a guitar and slipping into the ether to peel off a few words to tack onto your new tune, then, young songwriter, stay away from this one. Adam Faucett and, more so, the music of Adam Faucett are notoriously devastating.
Three weeks with Faucett's new album, "More Like a Temple," and I've given a thought or two<|fim_middle|>'re almost there. The precise craft on display in the album's string-colored arrangements and crystalline production is strong by any standard, but as always, Faucett's melodies are the highlight: inspired, innate and effortlessly gorgeous. After a dozen-plus spins, "More Like a Temple" is far beyond just good. It may just be one of the most vital documents of a young musician to come out of town in years. Expect to hear about this album for a long while.
He's joined by his backing band, the Tall Grass, and joshua, the Velvet Kente frontman who also occupies one of the rare spots on the aforementioned "shortlist." | to just trading in my instruments for a shovel and good pair of gloves. There's a very short list of area songwriters who command as much respect from both audiences and fellow musicians like Little Rock's "folk swamp soul brother." Faucett evokes a sound between Otis Redding's soul shout and Cat Power's swampy poeticism. Throw in a dash of John Fahey picking and the occasional glimpse of Rufus Wainwright vocal operaticism and you | 94 |
This study provided insights into how upper elementary teachers from three southern school districts used standards based curriculum materials and the resulting changes in their beliefs, knowledge, and practice. Additionally, this study sought to identify whether the following four factors were predictors of<|fim_middle|> paired sample T-test as well as a stepwise multiple regression. The analyses of both quantitative and qualitative data in this study provided evidence that curriculum materials can serve as a teacher development tool and an agent of change in teacher practice. Analysis of quantitative data revealed that teaching practices shifted significantly as a result of curriculum use and also established coherence and years of teaching experience as predictors of change in teacher practice. Qualitative data supported these findings and uncovered connections across changes in teacher beliefs, knowledge, and practices. A single, prominent theme emerged across all three areas of teacher change related to problem solving instructional strategies. Curriculum use by teachers appeared to be stable across year one of implementation while in subsequent years, teachers shifted their use of the materials.
Alphonso, Tiah B., "Investigating Curriculum Use and Its Impact on Teachers and Their Practice" (2016). LSU Doctoral Dissertations. 4391. | change in teacher practice: coherence of the professional development program, opportunities to collaborate, years of teaching experience, and curriculum use. The participating school districts were selected through purposeful sampling with districts being chosen largely based on a strong commitment to implementing Eureka Math in their schools. For comparison purposes, a contrast school district was also included in the study. This study employed a mixed method sequential explanatory design with data collection occurring in two phases. First, a survey was administered to teacher participants which included Likert-scale items as well as three open-ended questions. After analysis was complete on this data, interviews were conducted with teachers and district leaders in an effort to further explain, clarify, and enhance the data from the survey administration. Analysis involved examining qualitative data for common themes and coding, computing descriptive statistics on the scales from the survey, and conducting a | 167 |
Q: What is the internal sorting technique used in comparator and comparable interfaces and why? With regards to both Comparable and Comparator interface in Java, i wanted to ask, what is the sorting technique used internally, and any reason for using the sorting technique in comparison to other sort techniques?
A: Both Comparable and Comparator are interfaces. All they do is define a way of asking whether one object is greater than,<|fim_middle|>IAM Symposium on Discrete Algorithms, pp 467-474, January 1993.
That JavaDoc for Stream does not specify the sort method - I suspect this is because implementations are free to vary.
| equal to, or less than another.
The interfaces don't enforce what that means -- that's up to the class that implements the interface. So one Comparator<Employee> might say that Adam is "greater than" Bill because A comes before B in the alphabet. Another Comparator<Employee> might say that Bill is "greater than" Adam because Bill has been with the company for longer.
Any sort algorithm needs to be able to compare two items, to know which one should come first in the output. If you wrote a bubble sort, you could use Comparator to compare items.
Java has built-in sorts in a few places, including Arrays.sort(), Collections.sort(), Stream::sorted.
The JavaDoc for Arrays and Collections states that:
The implementation was adapted from Tim Peters's list sort for Python ( TimSort). It uses techiques from Peter McIlroy's "Optimistic Sorting and Information Theoretic Complexity", in Proceedings of the Fourth Annual ACM-S | 191 |
Q: finding a<|fim_middle|> it. Shouldn't be to hard to get the spammers with WireShark.
A: Do a packet capture, or setup some kind of logging filter on your perimeter equipment (firewall or border router). Watch for outgoing traffic destined for port 25. Once you find the IP of the traffic work backwards to find the machine. This may mean looking at the CAM tables on your switches to find out which port is associated with the MAC address the IP belongs to.
Unless you have a strong need for it, I suggest you simply block outbound requests to port 25 from all systems except your mail server.
| spamming computer on the network
Possible Duplicate:
How do you detect a spambot on your network?
Our network of 120 windows machines has 1 or more computers sending spam. Is there an easy way to find that machine, without physically checking each one.
A: First of all, block all outgoing SMTP-traffic from machines that don't need it. Then you could check your firewall for hosts trying to access SMTP-servers.
Or you could turn on port mirroring on the border/edge-router and attach a PC with a packet-sniffer on | 116 |
The Life of Jacob Riis and the World of Immigrant America.
More than a century has<|fim_middle|>ements, but beyond those small victories, he found it was one thing to provoke shame in his adopted land but another to bring about true and lasting social change. | passed since the publication of How the Other Half Lives, Jacob Riis's portrait of poverty that shamed America. The effect of the book, which is still in print, was as profound as that of Harriet Beecher Stowe's Uncle Tom's Cabin. Yet until now, Riis has been without a decent biography.
The Other Half is a comprehensive account of the Danish immigrant who became the Tocqueville of America's underclass. Using material passed over by others, such as Riis's diaries, written in Danish and gathering dust in the New York Public Library, Tom Buk-Swienty amply portrays Riis's storybook life and his role in publicizing the horrors of Gilded Age poverty.
Born in a small town in Denmark in 1849, Riis made his way to the United States in 1870 after failing to win the hand of a local beauty. Remarkably, and Hollywood-like, Riis found financial success in the United States, after much hardship, and got the girl six years later.
It was as a New York City police reporter that Riis began the work for which he would become known. Few, if any, reporters possessed the temerity of Riis, who made it a habit to wander the streets and alleys of the Lower East Side, especially at night. It was almost as if a new and dangerous frontier were opening in the burgeoning urban landscape of America just as the fabled one in the West was closing. And, like an industrial-age Meriwether Lewis, Riis explored it.
For a decade, he worked to awaken his readers to the privation that lay in the dozen square miles of dilapidated tenements only a few blocks from the city's prosperous avenues. Riis wrote about children dying from epidemic outbreaks of diptheria, sleeping men falling to their deaths from roofs where they had sought refuge at night from the stifling summer heat, blind beggars living in hovels, and armies of tramps moving through the streets. But his dramatic newspaper accounts failed to stir the public to act.
In the late 1880s, technology offered Riis a new way to reach his audience. Armed with a hand-held camera and a revolutionary flash powder, he retraced his journeys through the Lower East Side. The photographs with which he returned have since become iconic images known to all, from schoolchildren thumbing through textbooks to scholars of American history. By combining graphic representations of poverty with anecdotal tales that humanized the victims and were buttressed with "scientific" statistics, Riis established a new kind of American journalism. The emotionally powerful formula, well suited to the emerging mass media, stoked newspaper circulations and fanned the flames of reform.
At the time, permanent poverty was an unthinkable social ill in the United States. Many in the comfortable classes believed that the worst poverty was confined to a few newcomers who would eventually join the middle class through hard work and frugality, as generations before had done. Those who remained poor did so because of their own failings. Riis's work brought this Jericho Wall of smug reasoning tumbling down. After the publication of How the Other Half Lives in 1890, it became broadly accepted that the poor were victims of circumstances, an idea that laid the groundwork for 20th-century efforts to combat poverty.
In this biography, Buk-Swienty, a Danish journalist, chronicles Riis's rise from poor immigrant to famous muckraker. But in doing so, the author condenses the remaining third of his subject's life to a scant 40 pages, implying that Riis rode off into the sunset like a Lone Ranger of social justice whose work was done. In fact, the remaining years until his death in 1914 were productive: Riis wrote a dozen more books and finally possessed the power and influence—with friends such as Theodore Roosevelt—to make headway in ending the poverty he recorded.
This part of Riis's saga is as important as his rise, for it reveals the limits of muckraking. Riis managed to change some housing laws and raze some of the worst ten | 907 |
Most people would think that Château Chalon is the name of property from which a wine comes. In fact, it is actually the name of an appellation, which most connoisseurs would agree is the pinnacle of Vin Jaune.
Historically Chateau Chalon was viewed as being one of the great vineyards of France by writer Maurice Edmond Sailland, along with Coulée de Serrant, Le Montrachet, Château Grillet and Y'Quem. Additionally, the Emperor Napoleon was educated on the wine when sharing a drink at Johannisberg castle with Prince de Metternich. Napoleon declared "Here, you serve the best wine in the world". Hesitating, the prince finally said, "Sir, with all do respect, the best wine in the world is not from Johannisberg, but found in a small town in your empire, at Château-Chalon"
Its bowl-shaped plantings lie below a majestic chateau perched precariously upon a hill overlooking the vines. The vineyards (just 50 hectares) are farmed by nearly the same amount of producers. While most of the Jura produces Vin Jaune, Château Chalon is the most controlled production area with its own appellation. There are three quality checks annually, first before the harvest (when occasionally producers will agree that the grapes are of inferior quality and will not produce wine, like in 1974, 1980, 1984 and 2001), after the aging process and before bottling.
Soils include blue and gray marl along with limestone outcrops higher up the hill. Vines lie between 250 and 400 meters altitude and face south and southwest. Vines along the slopes often reach 45 degree angles. Average production is about 35 hl/ha.
The only grape permitted in Château Chalon is Savignin. Also known as Le Tature or Fromentin, its origin in not well known. It is closely related to the Klevener d'Heiligenstein grape which is cultivated in Alsace and is part of the Traminer family. Its thick skin makes it resistant to rot and allows it to be harvested late. Grapes in Château Chalon have to have at least 12% alcohol potential, which is higher than other vin jaune in the region.
The grapes are hand-harvested in October, about two weeks after Chardonnay. At the end of fermentation, the wine is put into oak barrels for a period of six years and three months. The 228 litre barrels are put into dry cellars that fluctuate in temperature between summer and winter.
During this time, the barrels are never topped up to compensate for evaporation, as is the practice with most wines in other winemaking areas. The wine develops a voile or veil of yeast just above the wine, which imparts a particular aroma and flavor to the aging wine. Wine legally must remain in the same barrel for 6 years and 3 months.
Château Chalon is sold in a particular type of squat bottle known as a clavelin that contains only 620 ml, a slze chosen because during its 75 months of aging, this is the quanity of wine left from a liter that has not evaporated or been shared with the angels.
Vin Jaune is often compared to sherry because of its nutty taste. However, Vin Jaune is not fortified like most sherry and must spend a full six years under the flor. It has a very particular taste, most usually green walnuts followed by tobacco, ginger and curry, a flavor that comes from the presence of soloton, a chemical compound that develops during the ageing process and is also found in Tokai wines from Hungary.
Extremely powerful, an open bottle will fill a room with its aroma after ten minutes. They often taste better then next day or, in fact, the following week (after all, they have been exposed to air for years). Most producers say their wine will last for 50 years or more, and many of them have examples to back up this claim.
Because it is such a unique wine, it is recommended to be consumed on its own, or perhaps with some walnuts or compté cheese. However, if one really wants to be a baller, a simple roast chicken along with a cream sauce containing chanterelles makes for an amazing combination.
Domaine Grand makes Château Chalon from a small parcel called En Beaumonts. But they also make a full range of other wines. We just wanted to talk about Chateau Chalon first because it really is a most marvelous site and amazing wine that needs to be tasted at least once a year!
The Grand family has been in the Pupillin region for over 300 years and farmed grapes for 7 generations. Until the mid-seventies, Lothain along with his wife Christine farmed just 2 hectares of vines, supplementing the families income with milk and assorted crops. By the mid-seventies, he began phasing out his reliance on cows and planted 10 hectares with vines. He studied winemaking in Beaune and then did some internships in Meursault and the Jura. Lothain's two sons, Emmanuel, who had done an internship in Chile, and Sebastien took over the domaine at the beginning of the millennium, expanding their vineyards to nearly 24 hectares, with nearly half of that being chardonnay.
In 2014, the brothers decided to split: Sebastien sold his vineyards and entered another profession, while Lothain parted with his part of the company as well. Now the domaine is comprised of nine and a half hectares of vines (7 in the Cotes du Jura, 2 in Cremant du Jura and .70 in Chateau Chalon), and run by Emmanuel and his wife Nathalie, a native of the Arbois region who also studied winemaking.
The smaller vineyard surface split between the communes of Saint Lothain, Passenans et Ménétru-le Vignoble permits the couple to focus more on the meticulous care of their vineyards in an effort to make the wines as pure as possible. They work sustainably; insecticides have not been used<|fim_middle|>: Green walnuts, quince, lemon confit and a hint of curry.
Tasting notes: Finishes dry and very long!
Domaine Grand Poulsard: From 20 to 30-year old vines grown on marne, clay and limestone. Fermented foudre and tank for 6 months.
Tasting notes: Its pale color leads to a mouth of light red fruit with a touch of vanilla.
Domaine Grand Trousseau: Comes from clay, limestone and red marl from vines that are 15 to 30 years old. Short 7 day fermentation period. Aged in a combination of oak and stainless-steel tanks.
Tasting notes: A fragrant, light bodied, very pale red with wild strawberry, bramble fruit and spice aromas plus succulent tangy summer berry flavors.
Domaine Grand Cremant du Jura: 100% Chardonnay from 10 to 30 year-old vines grown on clay and limestone mal. Fermented in stainless steel with malolactic fermentation. Aged for two years in foudres, then on its lees for 15 months. Finished with a dosage of 6 grams.
Tasting notes: It shows apple and citrus fruit with a touch of Jurassic tonic.
Domaine Grand Cremant du Jura 2010: 100% Chadonnay from 10 to 30 year-old vines. Aged in stainless-steel tanks.
Aged on its lees for 36 months.
Tasting notes: Deep, toasty flavors balanced beautifully by big baked apple notes. The flavor profile here is quite similar to Champagne, albeit without the underlying chalk notes. Tasty stuff!
Domaine Grand Pinot Noir: The 20 to 40 year-old vines are grown on a clay and limestone slope. 100% destemming. Malolactic in barrel, aged in 3 year old casks.
Tasting notes: Bright Pinot flavors backed up by bright acids. Lighter styled pinot, rather in the vein of Menetou Salon or Sancerre. | for 20 years and they have cut their spraying by more than 50% in the last five years. Grass is left between the vines. They make their own fertilizer with plants, oats and radishes during the summer and disperse it on the ground where it stays all winter long. Harvest is entirely by hand. Sulfur levels have also diminished in the cellar. Their philosophy, however, remains as before: to produce healthy grapes that will make fruity, round and characterful wines.
Domaine Grand Chardonnay: 30 to 50 year old vines grown on clay and limestone marl. The vineyard also contains Melon a Queue Rouge, a natural variation of Chardonnay whose stems turn red near harvest time. 1/3 of the blend is aged 12 to 18 months in two year old barrels from Meursault with some lees stiring.
Tasting notes: This chardonnay is forward and full of bright chardonnay fruit, a touch of vanilla and good liveliness.
Domaine Grand Chateau Chalon En Beaumont | 227 |
Prayer is an<|fim_middle|> for yourself. | act of communion with Infinite Intelligence. It is the most powerful tool we have to contact the One Mind – this infinite presence that is the source of unconditional Love.
At Agape, another word for prayer is spiritual mind treatment. Are prayer and spiritual mind treatment the same thing? The answer is both yes and no. If a prayer is affirmative, recognizes the allness, oneness and wholeness of Universal spirit and mankind, then it is indeed a spiritual mind treatment. If a prayer is an asking or desperate cry out to some Heavenly being who sits in judgment and then decides whether we are "good" enough to have our request fulfilled, then that prayer is not spiritual mind treatment.
So who do we say our prayers to? Agape teaches that we are all part of the One Mind. The power and vitality of prayer lie in an awareness of one's union with this power and presence. The approach to Spirit is direct, through our own consciousness.
"It shall be done unto you as you believe." In dealing with the One mind, we are dealing with a force we cannot fool. God can do for us only what It can do through us. If your prayer is for love, be receptive to love. If your prayer is for abundance, be ready to receive it! If you find your prayer is "not answered" take the time to go within yourself and ask, "What is it I need to know, understand, allow?" The answers are there, right within you.
In any kind of prayer, the faith and the conviction of the one praying are vital ingredients in the effectiveness of the prayer. No matter what the situation you can always pray! Long prayers, short prayers, out loud, alone, or with someone else. God, the Universal Mind, listens to the intentions of your heart. The absolute Truth is PRAYER WORKS! Prove it | 376 |
Q: Unity C# Check if GameObject is not<|fim_middle|>ind" a plane.
renderer.isVisible will return true if the MeshRender needs to be rendered. In your example, the enemies are not entirely covered up by the wall, so they do need to be rendered. This approach should work in the case that they are entirely obscured however.
I think you should check isVisible to find if the object is in a camera view at all. then if you are counting partial cover as cover, perform ray casts to check for objects that are rendered but are partially covered.
| visible for cam PROBLEM I have a AimBot script that check how many enemy on the level, if they in a specifity Range and now if they are visible from cam. I have found this two codes but both say that the enemy behind a wall is visible.
Sorry for bad english ^^
Code1
//https://answers.unity.com/questions/8003/how-can-i-know-if-a-gameobject-is-seen-by-a-partic.html
bool IsTargetVisibleV1(Camera c, GameObject go)
{
var planes = GeometryUtility.CalculateFrustumPlanes(c);
var point = go.transform.position;
foreach (var plane in planes)
{
if (plane.GetDistanceToPoint(point) < 0)
return false;
}
return true;
}
Code 2
bool IsTargetVisibleV2(Camera cam,Renderer[] ren)
{
foreach (Renderer renderer in ren)
{
if (renderer.isVisible)
{
return true;
}
}
return false;
}
A: It's important to note that Renderer.isVisible may return true for reasons other than direct visibility, ie. shadows. That is commented on in the Unity3D docs: https://docs.unity3d.com/ScriptReference/Renderer-isVisible.html
The existing code that you have makes for a good first check, to filter out the objects that can be quickly determined as not visible (the frustum check especially). But when those checks return visible, you may need to perform additional checks to ensure the object is truly visible. For that, you probably want to perform a series of raycasts.
However, you won't just be able to do a raycast straight at the center of each character because a character might be partially occluded. Depending on the needs of your program, I would recommend raycasting against the center and all 8 corners of the object's bounding box. (If you characters were wrapped in a box collider, you could make use of that for your corners.) You may need to do more than that if you need to detect visibility through small windows or whatever.
RaycastHit hit;
//Do we hit any geometry?
Physics.Raycast(cameraOrigin, targetPoint, out hit, maxDistance, layermask);
If you have a collider that fully encompasses your characters, that would be an easy check using hit.collider.
https://docs.unity3d.com/ScriptReference/Physics.Raycast.html
A: In the first code example, you are checking if the game object is less than 0 units away from either view plane. This only checks if an object is "beh | 546 |
At North Greenville University, student aid is generally awarded on the basis of financial need. Simply defined, financial need is the difference between the student's cost of education (tuition, fees, room-board, and books) and the amount the student and family are expected to contribute toward meeting those costs. In order to determine eligibility for financial aid, the Free Application for Federal Student Aid (FAFSA) is required.
To apply for financial aid, please make sure you have your relevant financial information on hand. This will ensure a simpler, smoother NGU application process for you.
You must be accepted by the Office of Adult and Graduate Admissions and complete a FAFSA (Free Application for Federal Student Aid) for the upcoming school year.
The NGU Financial Aid Office will receive your FAFSA electronically within 48 hours.
Visit www.fafsa.ed.gov and complete the FAFSA. Please enter NGU's school code 003441. Please select "LINK TO IRS" when submitting the tax information for both the student and parents. This will automatically enter the tax information from the IRS.
For SC Residents- In order to receive the S.C. Tuition Grant, your FAFSA must be received by the U.S. Department of Education no later than June 30th this year.
Beginning with the 2017-18 school year, North Greenville University students will be required to "accept" or "decline" their financial aid<|fim_middle|> Martin Timothy Brashier Scholars program was created to provide scholarships to residents of the upstate of South Carolina or previous graduates of North Greenville University who are pursuing degree programs outlined below through the Tim Brashier Campus at Greer. The scholarship will be awarded at the rate of one credit hour per course for the first 12 hours of enrollment. For example, a new MBA student enrolled for 6 hours in the fall and 6 hours in the spring, a total of 12 hours at $450 per hour, will receive $1800 in scholarship assistance. | award package. Students will use MyFinAid Portal to view their financial aid information and interact with the NGU Financial Aid Office. Students will also have the ability to change loan amounts through this portal and view/obtain missing documents.
The NGU Financial Aid Office will be notified of your response electronically. Please submit any missing documents that are needed to complete your file. If you have any questions or you experience technical issues, please contact the NGU Financial Office at (864) 977-7056 or finaid@ngu.edu.
The | 117 |
After spending just less than a year in space, Scott Kelly will return to Earth on March 2, according to the Daily Mail.
When he was 52, he had the strangest year of his life. He spent 340 days in<|fim_middle|>Comparing it to a camping trip with regard to hygiene, Kelly admitted that he feels as if he is in "pretty good health". After his return, doctors will check out his health and compare his physical and psychological health with that of his twin brother, former astronaut Mark Kelly, who remained on earth.
Even though Scott Kelly feels happy to be back, one part of him wants to go to space again.
"Leaving this amazing facility is going to be tough because I'll probably never see it again, and I don't expect I will," Kelly said.
He has admitted that if he wanted to, he might like to spend 100 more days, or even a year in space, according to USA Today. | an orbit around the earth. Finally, he is returning.
Kelly is the U.S. record-holder for spending the most consecutive days in space. However, the world record goes to Russian cosmonaut who stayed there for 438 days.
Kelly admitted at a press conference on the International Space Station Thursday that space is a "harsh environment," and he never felt normal in the dark space.
| 81 |
Student shines in Russia
Junior rock climber reflects on world competition
Courtesy of the Wills family
Junior Colin Wills had a tremendous showing in the junior world championships in Russia.
Mia Taylor, Online Editor
Junior Colin Wills has taken his newfound passion to the next level.
After two years of competitive climbing, Wills has earned a spot on the United States bouldering team. His skills have allowed him to travel around the world to showcase his talent.
This past August, Wills represented team USA at the Junior World Bouldering Championships in Moscow where he was joined by elite climbers from 43 countries.
The competition kicked off with an opening ceremony and was followed by a qualifying round the next day.
Wills was able to elevate his finish from last year's competition.
"My coach told me I was in second place (in the preliminary round), and I was really surprised since my placement the previous year wasn't as good," Wills said. "I was happy to see all the progress I've made."
Wills' performance clinched him a spot in the semifinals. After undergoing a frustrating semifinal round, Wills ended up in 19th place in the world.
It was an outcome that filled him with both excitement and disappointment.
"Just being able to have that experience at world championships opened my eyes to a whole new level of competition and helped me see what I need to do to compete at a higher level," Wills said.
Wills hopes to improve further this upcoming season.
GBHS rock climber thrives on big stage
"Within the next few years I hope to be more competitive in world cups," Wills said. "I also<|fim_middle|> brain to solve the problem," said Douglas Taylor, Wills' grandfather, "the body to conquer the wall, the conditioning enabling endurance and the heart of a champion."
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Despite lacking the level of experience of many of his competitors, other climbers said Wills still has a bright future in rock climbing.
"All of my teammates have been climbing their whole life," Wills said. "Some even have parents who climbed and introduced them to the sport. Being exposed to climbing at such a young age helps develop techniques necessary to be a competitive climber."
Despite his brief climbing career, Wills is a promising athlete. He credits his talent for climbing to the many years of climbing furniture and trees growing up.
He said his initial experience in a climbing gym was "just an extension of what (he) had been doing before. It just felt natural."
Also, one benefit of having started climbing at an older age than most, if not all, of his competitors is that he "wasn't exposed to all those early injuries that most climbers have to deal with."
Wills plans on avoiding injuries that will cause any setbacks as he heads into the upcoming season. Training four days per week, three hours each session and balancing the stress and workload that comes with his junior year of high school can be a daunting task, but Wills is confident he can take on the challenge.
"So far my teachers have all been super supportive, which has made a huge difference," Wills said. "I try to get as much homework done as I can before I leave (for practice). Overall,
it works pretty well."
For Wills, climbing is not just a sport in which he excels – it is a passion and a portal to experiences he never could have imagined"
Wills also has found a balance between climbing and the rest of his life, and he acknowledges the importance of having fun and not just focusing on the competitive elements of the sport. Whenever he begins to feel frustrated or stressed with the sport, he has a strategy for relaxing.
"I take a step back and climb outside for a while with friends and remember why I originally got into climbing," Wills said.
For Wills, climbing is not just a sport in which he excels – it is a passion and a portal to experiences he never could have imagined. Through climbing, Wills has acquired a network of support from friends and family.
"He has the | 463 |
David Wright and Robert Fox first met in 1991 through a musical acquaintance because of the shared tragedy of each losing their first wife to cancer. A bond was formed and they found that, despite their very different musical styles that they were able to produce<|fim_middle|>. They performed together and solo on the night to a packed house.
In 1994 the two began working on an album that was to morph in to 'For Whom the Bell' and from which the band Code Indigo was formed.
David Wright and Robert Fox have since collaborated on many more Code Indigo albums.
'Blue', from the 4 CD box set Blue and 'Before Time' remains the only two none Code Indigo recordings of the two artists together.
Electronic music DVD – David Wright & Robert Fox – The Derby Concert 1994
Before Time
Blue CD3 Blue | some pleasing music between them. The first of these ideas was the emotive 'Meeting at Trevalyn.
The duo were to play a BBC Soundscapes concert at Derby Guildhall in 1994, for which the tracks 'Overture' and Finale' were especially written | 59 |
Phase 2 of I-85 widening project breaks ground - virtually
Phase 2 of the I-85 Widening Project will widen I-<|fim_middle|>
Fire forces evacuations at Norcross apartments | 85 from two to three lanes in both directions from Ga. 53 in Braselton to just north of U.S. 129 in Jefferson. (Courtesy GeorgiaDOT)
By Karen Huppertz for the AJC
The Georgia Department of Transportation recently held a virtual groundbreaking ceremony for the I-85 Widening, Phase 2 project: www.youtu.be/RipBY6JwCmY. This phase will widen I-85 from two to three lanes in both directions from Ga. 53 in Braselton to just north of U.S. 129 in Jefferson. The project is a part of the Major Mobility Investment Program, the largest investment in roadway mobility improvements in the state's history, and extends the widening already completed on I-85 in June 2020.
The virtual groundbreaking features the "ceremonial dirt dig," imagery and visuals of the project corridor, and includes remarks from Georgia DOT leadership, members of the project team, and local leaders.
In addition to widening I-85 from two to three lanes, the project will include replacing one overpass bridge and six mainline bridges along I-85. Construction officially began in October with paving activities and heavier construction is anticipated to begin in early 2021for a completion in 2023.
Karen Huppertz for the AJC
Suwanee to remove vultures from cell tower
Lilburn approves rezoning for new brewery on Railroad Avenue | 309 |
Home » Astronomy » Gaia Space Observatory –"Reveals Our Solar System's 230 Million-Year Milky Way Orbit is Speeding Up"
Gaia Space Observatory –"Reveals Our Solar System's 230 Million-Year Milky Way Orbit is Speeding Up"
Posted on Dec 4, 2020 in Astronomy, Astrophysics, Milky Way Galaxy, Science
"Gaia is measuring the distances of hundreds of millions of objects that are many thousands of light years away, at an accuracy equivalent to measuring the thickness of hair at a distance of more than 2000 kilometers. "These data are one of the backbones of astrophysics, allowing us to forensically analyze our stellar neighborhood, and tackle crucial questions about the origin and future of our Milky Way Galaxy," says Floor van Leeuwen of the Institute of Astronomy at the University of Cambridge, about the most detailed ever catalog of the stars in a huge swathe of our Milky Way galaxy –the third early data release from the European Space Agency's Gaia Space Observatory launched in 2013 delivers data for just over 1.8 billion sources. Initial findings include the first optical measurement of the acceleration of the Solar system's orbit through the Milky Way.
The Gaia sweep includes stunning first ever images from Gaia data shown above of the Milky Way's satellite galaxies: the Large Magellanic Cloud or LMC (left) and the Small Magellanic Cloud (SMC) connected by a connected by a 75,000 light-years long bridge of stars. Both clouds have been easily visible for southern nighttime observers well back into prehistory. Ferdinand Magellan sighted the LMC on his voyage in 1519, and brought it into common Western knowledge.
Gaia operates in an orbit around the so-called Lagrange 2 (L2) point, located 1.5 million kilometers behind the Earth in the direction away from the Sun. At L2 the gravitational forces between the Earth and Sun are balanced, so the spacecraft stays in a stable position, allowing long-term essentially unobstructed views of the sky.
The Parallax Method
The primary objective of Gaia, reports the Royal Astronomical Society, is to measure stellar distances using the parallax method. In this case astronomers use the observatory to continuously scan the sky, measuring the apparent change in the positions of stars over time, resulting from the Earth's movement around the Sun.
Knowing that tiny shift in the positions of stars allows their distances to be calculated. On Earth this is made more difficult by the blurring of the Earth's atmosphere, but in space the measurements are only limited by the optics of the telescope.
Two Billion Stars
Two previous releases included the positions of<|fim_middle|>/DPAC | 1.6 billion stars. This release brings the total to just under 2 billion stars, whose positions are significantly more accurate than in the earlier data. Gaia also tracks the changing brightness and positions of the stars over time across the line of sight (their so-called proper motion), and by splitting their light into spectra, measures how fast they are moving towards or away from the Sun and assesses their chemical composition.
Confirms Acceleration of Solar System's Orbit
The new data include exceptionally accurate measurements of the 300,000 stars within the closest 326 light years to the Sun. The researchers use these data to predict how the star background will change in the next 1.6 million years. They also confirm that the Solar system is gently accelerating in its circular orbit around the Galaxy. Over a year the Sun accelerates towards the center of the Galaxy by 7 mm per second, compared with its speed along its orbit of about 230 kilometers a second.
Gaia data additionally deconstruct the two largest companion galaxies to the Milky Way, the Small and Large Magellanic Clouds, allowing researchers to see their different stellar populations. A dramatic visualization at top of the page shows these subsets, and the bridge of stars between the two systems.
Gaia will continue gathering data until at least 2022, with a possible mission extension until 2025. The final data releases are expected to yield stellar positions 1.9 times as accurate as those released so far, and proper motions more than 7 times more accurate, in a catalogue of more than 2 billion objects.
A diagram of the two most important companion galaxies to the Milky Way, the Large Magellanic Cloud or LMC (left) and the Small Magellanic Cloud (SMC) made using data from the European Space Agency Gaia satellite. The two galaxies are connected by a 75,000 light-years long bridge of stars, some of which is seen extending from the left of the SMC.
The Daily Galaxy, Jake Burba, via Royal Astronomical Society and Institute of Astronomy, Cambridge University
Image credit: ESA/Gaia | 446 |
Two other possible causes are cutworms or earwigs. Cutworms generally cut the seedling off at or below ground level; however, some varieties chew the leaves, too.<|fim_middle|> all) once it's caught earwigs and replace with another paper trap. The can traps can be reused.
You can find out more about loopers, armyworms and other lettuce pests via the University of California's integrated pest management website. For a photo guide of these common pests and their damage, click on www.ipm.ucdavis.edu/PMG/C441/m441hppestscv.html. | Earwigs will also eat holes in lettuce leaves.
All of these pests are night feeders, so by checking your plants with a flashlight after dark, you may be able to spot the culprit.
The preferred method of management is to hand-pick them off your plants on a regular basis. Bacillus thuringiensis can be used on armyworm larvae, but should only be used when numbers are high.
Earwigs can be trapped in rolled-up newspaper (yet another use for your Bee) or shallow tuna cans filled with vegetable oil or bacon fat. Place the newspaper or tuna cans near the lettuce plants and check them each morning. Discard the newspaper (bugs and | 136 |
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