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Cut into 16 bars when frozen (or in to smaller bars and make the mixture go further if you wish) and store in the freezer until you are ready to serve.
Boil sugar and water in a saucepan over the stove until the syrup thickens, then set aside to cool.
Blend the drained mangoes, syrup and lemon juice with a food processor or hand blender until smooth.
Measure 1 cup of the mango mixture out and in to a medium to large bowl, add the cream and blend with your food processor/hand blender until the mixture is well combined.
Cut into 16 bars when frozen, (or in to smaller bars and make the mixture go further if you wish) and store in the freezer until you are ready to serve.
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The Yale provost's office is starting to look like a triple-A farm team for leaders of elite universities. In June, it was announced that Yale's current provost, chemist Andrew Hamilton, has been named vice chancellor of the University of Oxford—the fourth consecutive Yale provost named to the top job at a leading university. (The title of chancellor is an honorary one in British universities; the vice chancellor is the chief executive officer.) Hamilton follows past provosts Susan Hockfield (who became president of MIT in 2004), Alison Richard (vice chancellor, Cambridge, 2003), and Judith Rodin (president, University of Pennsylvania, 1994–2004). Hamilton will take office in October 2009.
Although a native of Britain, Hamilton has spent his professional life in the United States, including eleven years at Yale, four of them as provost. "It's not a system I have worked in before," he says of British higher education, "but it's one that I see as being a very interesting and important challenge for me." He will be the first vice chancellor of Oxford who had no prior affiliation with the university.
Hamilton cites the acquisition of the new West Campus, changes to the tenure system, and steps toward greater faculty diversity as sources of satisfaction during his tenure at Yale. He leaves in the midst of Yale's capital campaign, but he is stepping into a leading role in Oxford's recently launched $2.5 billion campaign.
President Levin wrote to the Yale faculty and staff that he plans to have a successor in place by early fall. If he follows precedent, Levin will not have to look far: the last nine provosts were all chosen from among Yale's faculty.
I want to give a big thank you to everyone at The American Institute of Dental Assisting! Especially Holly, Tammy and Pam. It has been an amazing 13 weeks! I have learned so much and am very excited to start my new career! I am so glad I found this program. It worked right into my life without having to stop working while in school. The classes were very well instructed even though it was fast paced. The instructors were willing to help when we needed it. The clinicals were very fun and it was great to get the hands on training with dentists! Again, thank you all so much!
This stylish gold dog tag necklace is a great accessory to any wardrobe. Not only are dog tags very popular, but with a custom engraving you can be sure to wear something that is trendy and unique. This dog tag has an elegant border with carefully placed cubic zirconia stones that will shine and glimmer. The dog tag can be engraved with a name, initials, short message or engrave the dog tag with you and your lover's names and special date. Each engraved dog tag includes a necklace along with the pendant [pictured]. The dog tag measures 1 inch wide x 1.375 inches tall.
You know how, as you read the book, you keep it turned around and you periodically and slowly move it from right to left so every one of their sweet little faces can see the pictures? If so, you know how to use your catalog during your presentation. Not by handing them out and having your guest’s noses in them all night, but by talking about the items on the page and then showing them the pictures and having them write down the page number on their wish list for closer inspection later on when you do give them a catalog.
Why should it matter if they have a catalog during your presentation (besides the aforementioned lack of attention on you)? Well, consider this: if your guests have a catalog in their lap throughout your presentation, they feel confident that they’ll remember what they like when it’s time to order. Chances are, there are dozens of pages and hundreds of items in your catalog, so remembering what they specifically like at the end of your party isn’t as easy as it might seem.
Consider giving your guests a wish list instead of a catalog at the beginning of your parties. This idea might seem strange, but let me explain. A wish list is simply a place for them to write down anything they like. They’re not committed to buy anything they write down, they’re just keeping track. If all they have is a wish list, which is simply a list with spaces to write down the names, catalog page numbers, and prices of what they like, they’ll be keeping track as you go through your party of the items they like most (because without a catalog, they’re afraid they’ll forget what they like, so they are more likely to write it down).
There’s no way you can have this conversation if all they are using is a catalog. Get it? So wait until the end of your party (when you know they’re ready to shop) and then hand out the catalogs. And use your catalogs just like a copy of “Green Eggs and Ham” in front of a room of 1st graders.
Julie Anne Jones is direct sales corporate consultant, coach, and trainer, and the CEO of Julie Anne Jones, Inc. She is known for her authentic and easy-to-use scripting and specializes in specific language and tools for success in direct sales. To learn more about Julie Anne and her products and services and to read her weekly blog posts, visit her at www.julieannejones.com.
Customers line up to purchase lottery tickets, Monday, Oct. 22, 2018, at La Preferida Superdiscount store in Hialeah, Fla.
For all the anticipation about whether someone will finally snag the gigantic Mega Millions and Powerball jackpots, the games come down to two things: simple math — and very long odds.
The dismal odds of winning the Mega Millions jackpot — 1 in 302.5 million — mean there are 302.5 million potential number combinations, or a little less than one combination for each of the 328 million people living in the U.S. For last Friday's drawing, about 59 per cent of possible combinations were taken. But by Tuesday night's drawing, officials estimate that 75 per cent will be sold.
That would mean a 25 per cent chance of no winner. If that happens, it's likely even more combinations would be covered before the next drawing three days later. Officials don't have an estimate on how many tickets would be sold for that potential drawing, and they haven't said how large the estimated prize would be. Could it reach $2 billion?
If the odds of winning either Mega Millions or Powerball don't seem gigantic enough, how about winning them both? Spend $4 on a ticket for each game and it could happen. But the odds aren't especially favourable, at about 1 in 88 quadrillion (that's 88,000,000,000,000,000).
For Mega Millions, players choose six numbers: five from a range of white balls, numbered 1 to 70, and one number for the Mega Ball, with a range of 1 to 25. What numbers have come up most? Since 2010, that honour goes to the number 2, with 92 hits, followed by the numbers 20, 11, 31 and 17. The most hit Mega Ball number is 9.
There are a bunch of action cameras now available in the Indian market and the most popular of them is the Go Pro. However, the Go Pro budget action cam also has a rather high price to begin with. Enter Go Noise Play 2, which is not so exorbitantly priced and has some of the latest features like Wi-Fi and app support one wants from an action cam. We put the Go Noise Play 2 on our test bench and used it over the last couple of weeks to know more about it. This is our review of the pocket friendly action camera.
Out of the box the Go Noise Play 2 looks very similar to the Go Pro, but has its own distinct features. The front is dominated by a large lens (16 MP) that also has the power button along with the branding at the bottom. The left side has the microSD card slot along with the micro HDMI and proprietary TV and charging port. The speaker grille is also placed on this side. Top has the shutter release button, while the bottom slots the replaceable 1,200 mAh rechargeable battery and tripod port.
The rear has the fairly bright 2-inch TFT touchscreen. There is an unusually large black band around the touchscreen, which could have been reduced and one could have got a larger display. There are a total of three LED’s on the Go Noise Play 2. One over the screen, the other next to the shutter release button and the last one on the front of the camera. All three can be customised and turned on or off.
Setting up the camera does not take much time. In the box you just get the camera and charging cable. Rest of the accessories are sold separately, so you might want to pick those too. These include a Go Pro like waterproof enclosure, mounting accessories etc one would need when going out in the wild. the Go Noise Play 2 supports memory cards of up to 128 GB and you would need to purchase that additionally as well, since this action camera has no on board memory.
We took it out for a spin and found it quite nice during day light. It can record videos at 4K 24 FPS and the results were sharp and close to life. It’s in low light or at night that this action camera loses its touch. Noise and blurred edges are evident and not much can be done to help that. The Go Noise Play 2 is certainly not a picture taker. It struggles in that department.
We quite enjoyed the underwater video shooting with this camera. The videos were not bad at all and can put many others in the same price bracket to shame. There are lot of shooting modes available on the Go Noise Play 2 including our favourite time lapse. Slow motion mode is also there, which works fine but the to get better frame rates one needs to comprise on the resolution.
Users can also download the Noise Play 2 app from the Play store and manage the camera with it. Apple users you might want to skip this if you want app compatibility, since it is available only for Android users. The battery takes 1.5 hours to charge fully and gave us around 3 hours of video shooting time.
Overall, the Go Noise Play 2 impressed us at some levels and at some we wanted more from it. If you want an inexpensive option to start with then this seems to be a fit. The performance is not bad and the wide lens does manage to capture most of what you are seeing.
I have a Hampton Bay Ceiling Fan. I need a replacement bulb for this fan.
Hello AngellitaRox and welcome to the Community.
It appears to me that the information you provided is from the socket of the fan light. That information indicates that the max. watts the bulb can be is 75 watts. If you removed the bulb, it will have all the information you need to get a replacement. It is written on the base of the light bulb. Bring the bulb to the store and an associate from the eletrical department would be happy to help you.
If you no longer have the bulb then you will have to get the details off of the Fan.The serial and model number are usually on a the tag that is located on the top of the motor.
Once you have that information you can contact the Hampton bay help line, see information below.
Have You Tasted These Wines From Brazil?
When I received an invitation to taste the Wines of Brazil by the Brazilian Consulate in Atlanta, I was intrigued. Though I have traveled to Brazil three times, Brazilian wines have not really appeared in my radar as a food critic. Why was that? And what role does wine play in Brazilian cuisine? I wanted to find out.
Held at the famous Brazilian steakhouse chain, Fogo de Chao, the event was a gathering of many wine producers who had traveled from Brazil to talk about their products. There were half a dozen wine tasting stations, each represented by a producer pouring a few kinds of reds and whites.
Turns out that Brazil has a long history of producing wine, dating back to the middle of the 19th century. The real action started several decades later when Italian immigrants arrived and embarked on an ambitious plan. Their plan was ambitious out of necessity, since a wave of German immigration preceded the Italian immigration and the Germans predictably settled on the best available lands. In the southern state of Rio Grande do Sul, this ended up meaning those lands closer to the coast.
The Italians had to march inland over the gentle slopes of red soils that reach to the Atlantic Ocean, onto the high plateaus and through the hills to found towns with names like Garibaldi and Nova Bassano. They settled into valleys named after homes left behind, like the Vale Trentino.
Brazil’s biggest representatives in the international market are sparkling wines of high quality and exceptional acidity and freshness. Produced through the Traditional or Charmat methods, they both tend to use mainly Chardonnay and Pinot Noir.
A typical meal of the Serra Gaúcha region still begins with Agnolotti en Brodo and generally includes polenta and some sort of roasted chicken or pig dish. Older people continue to speak Italian in the region. This vestigial Italian continues to be widespread, particularly once you get out of the city and into the valleys that surround Bento Gonçalves, and it shapes the wines as much as it shapes the language.
So, what do Brazilian wines taste like? Most people would say they are young, easy drinking, table wines. Brazilian Muscats are most internationally recognizable. Light bodied and flavorful, these can be enjoyed outdoors while the men grill meat for hours and the rest of the families prepare plates of salads, fried yucca, rice and beans.
Among the red varieties, Merlot has been recognized by some experts as the one with the highest potential to represent Brazil in the international market.
Named by the Wine Enthusiast magazine as one of the 10 best wine tourism destinations in the world, the Vale dos Vinhedos is filled with beautiful landscapes, great wine, plenty of great restaurants and places to simply relax. With around 200 thousand tourists each year, it has become a famous destination in Brazil.
A city that specializes in the production of sparkling wines and features a sparkling wine tour route. Around 90 thousand yearly visitors come and check the local attractions.
Besides the impressive landscapes, with native woods, waterfalls, and of course vineyards, the highlight of this Pinto Bandeira is their sparkling wines. Small and intimate, this is a region where the local wineries continue to offer charming gastronomic and lodging options.
Another young region where the landscape is dotted with cutting-edge wineries, celebrating modern architecture beautifully integrated with the vineyards. An advanced culinary school in the region has helped the cities of Flores da Cunha and Nova Pádua to become the twin gourmet centers of the state of Rio Grande do Sul.
Centered between the cities of Gramado and Canela, this is a region made famous by their well-preserved colonial architecture. While the region has preserved the look of the past, the local hotels and restaurants are very much up to date with a year-round promotional schedule that has been attracting tourist for years.
Located at the base of Lookout Mountain near downtown Chattanooga, TN, the Elements Treehouse stands out for its state-of-the-art bathroom constructed of natural elements inspired by Dove’s Elements product range and sweeping forest views.
The treehouse is the second house for rent at a treehouse resort – Treetop Hideaways in Flintstone, GA. Founded by local entrepreneurs Andrew Alms and Enoch Elwell, Treetop Hideaways came about as an idea to allow childhood memories to flourish and for families to experience sustainable living close to the city.
The Dove Men+Care Elements Treehouse is designed by architect Pete Nelson, a world-renowned treehouse architect, host of Treehouse Masters and owner of Nelson Treehouse and Supply company. It features modern architectural designs surrounded by nature, utilizing the most efficient and sustainable systems.
In the morning, sip on local MayFly coffee while lounging on the private deck. Feel the cool morning mist, listen to the sounds of birds chirping and the flowing stream on property.
Interior designed by Will Taylor, founder of Bright Bazaar is done in nature-inspired style, with sage bedding, charcoal-etched wall art, and sandalwood accents. Green, white and grey Earth tones create a rustic yet contemporary ambiance. Connect to Alexa to play your favorite music as you nap in the Tuft & Needle queen mattress downstairs or climb to the loft where you can see the tree canopy through the skylights from the comfort of two beds.
The focal point of the treehouse is the spa inspired Elements bathroom with charcoal wood paneling, clay sink, heated flooring, temperature controlled 5-head shower, linen robes, Dove Men+Care Elements toiletries, and a glass enclosed tree in the bathroom with skylight and see-through flooring. Here you can feel like you are showering in the forest, yet have your preferred water heat set on the digital keypad.
Grab a cold beer from the refrigerator and get some steaks or hot dogs started on the outdoor grill. The outdoor fireplace is perfect for roasting marshmallows under the stars and reminiscing about good old campfires.
Chattanooga is quickly becoming a top travel destination voted ‘Best Town in America’ by the readers of Outside magazine. Surrounded by acers of forest, Treetop Hideways is located within minutes of world-class climbing, mountain biking, trail running, caving, and more. Nearby attractions include Ruby Falls, Rock City Gardens, Tennessee Aquarium, Cloudland Canyon State Park and North Chickamauga Gorge.
The Dove Men+Care Elements Treehouse is the perfect family friendly retreat to spend summer holidays in nature and comfort.
Hotel restaurants typically don’t have a good perception when it comes to offering superior quality food or unique cuisines. But the W Atlanta – Midtown is an exception.
Inspired by its Georgia location, TRACE restaurant incorporates southern cuisine in the menu, using seasonal locally sourced ingredients.
The Midtown Atlanta hotel can be described as urban chic at best. Glamorously dressed people can be found getting out of their uber expensive cars into the illuminated car port. The lobby feels like a trendy lounge with live DJ, as patrons cheer their martini glasses.
The interior of TRACE is contemporary, yet comfy. Tall glass windows line one of the walls of the room, while the exposed ceiling creates a feeling of a warehouse. Then there are colored pots and pans covering an entire wall, dark wood floors, and giant blue gray screens hanging from the ceiling. I feel like I’m in a 21st century barn!
Cocktails are the main attraction at TRACE. In addition to regional brews and global wines, hand crafts cocktails with unique names are rotated off the menu often. My favorite was Anger Management (perfect after a tough week right?) with mango vodka, agave, pineapple and orange juice. The powdered habanero around the rim of the glass is sure to give you a burn with each sip. Gotta Wear Shades (I told you the names are creative) was also quite refreshing for a bourbon drink. It had fresh blackberry/ blueberry juice, peach bitters and Ridgemont Reserve 1792.
The menu is sectioned into shared plates, salads, entrees and sides. Southern favorites such as fried gulf oysters, deviled eggs, and thrice cooked wings are nostalgic starters. The oysters are fresh are corn flour battered, served with spicy rep pepper jelly aioli. The mushroom and goat cheese toast is hearty and delicious. Grilled salmon is seared crisp on the outside and tender in the center. It feels more of a personal entree than an app plate though. Everything comes with generous portions of healthy greens sourced from GA farms.
The crab and avocado salad was my favorite. Again, a good portion of greens is topped with fresh steamed jumbo lump crab meat is perfect for seafood lovers, and the grilled avocado adds a surprise element to each bite. Gulf catch of the day, grouper in this case, was chewy, though well seasoned with with black pepper, and sat on some very spicy cooked kale. Another twist I enjoyed was the pimiento mac and cheese. Though the pimento made the dish a bit runny, the toasted bread crumbs added a crisp nice texture.
For dessert, I tried the chocolate mousse cake, a rather rich flourless version with dark creamy mousse. The raspberry and chocolate sauces were a bit runny for my taste, but good enough to lick the plate clean!
The coast, the mountains, and the home: that is the landscape of authentic Puerto Rican cuisine painted by Atlanta-based renowned Chef, Hector Santiago. Known for his stint on Top Chef, Santiago has made a name for himself through his restaurants Pura Vida, and his most recent foray in the Atlanta food scene, El Super Pan.
INSPIRED BY THE WORLD – El Super Pan boasts traditional dishes from all around the Spanish Caribbean (Puerto Rico, Cuba, and the Dominican Republic), some of which have very non-traditional fusion elements from other international cuisines, particularly flavors from East Asia. One would never see pork belly buns, fish sauce, or anchovies in Puerto Rican cuisine, but Santiago is a firm believer in the expansion of what we know about food. He is inspired to create by the fresh ingredients grown in whatever environment he happens to be cooking in.
Santiago, along with other Atlanta-based Puerto Rican Chefs, Julio Delgado and Andre Gomez, will be planning a menu for Go Eat Give Destination Puerto Rico that provides a true glimpse into the everyday food in Puerto Rico; a real slice of life. But don’t get me wrong, there is nothing “run-of-the-mill” about everyday Puerto Rican food. It is full of layers of spices, textures, and strong flavors, because food and eating is such a big part of Puerto Rican culture. Santiago said that when he was a kid in Puerto Rico, cooking at a young age was extremely common, and all of his friends used to come to his house to cook together, laugh, play, and eat.
YEAR-ROUND FOOD FESTIVALS – Santiago explained that there is an immense festival culture in Puerto Rico. There is always something going on and with that, comes the food. He joked, “If you’re not drinking Cerveza in Puerto Rico, you’re probably eating!” There is truly a festival for every occasion on Puerto Rico and for the harvest of every possible staple food you could think of. There are coffee festivals, banana festivals, taro festivals, corn festivals, tomato festivals, orange festivals and more than five different festivals dedicated to crab. Puerto Rico is also a growing home to very large, internationally recognized culinary festivals, like Saborea (savor) where over 70 chefs, brewers, mixologists, and baristas come together to celebrate the best the country has to offer. I’m not sure there are many other places in the world where food is SO central and so celebrated–that’s how you know it’s going to be good.
THE COAST – To start, the chefs will present a taste of the coast. Attendees will taste bacalitos, which are fritters of salted cod. Santiago says bacalaitos are a very traditional Puerto Rican dish, despite the fishes’ natural cold water habitat. They are a food tradition left over from Spanish influence, so they import the cod to keep the tradition alive. There will be a variety of empanadas and alcapurrias. Alcapurrias, unlike empanadas, are made with a batter of mashed root vegetables like plantains and taro, and are often stuffed with fish or crab. This is the food people think of and crave in the coastal regions of Puerto Rico: little, deliciously crunchy, fried seafood snacks that are easy to grab and go.
THE MOUNTAINS – For the main courses, Santiago, Gomez, and Delgado will prepare a taste of the mountains, a frequent weekend escape destination for many Puerto Rican families. One of the dishes include Mofongo. Although you will find similar cuisine throughout the Spanish Caribbean, mofongo is thought of as originally Puerto Rican. It features green plantains mashed, fried, and served with crispy pork chops spiced with, of course, adobo and garlic. Pork is a common and celebrated form of protein in Puerto Rico. So, we will also get to taste Lechon Asao, pork slow roasted until the skin is thin and crispy, which will be served with arroz con gandules (pigeon peas).
All of these thoughtfully planned out and expertly prepared dishes, combined with the live music and dancing always present at Puerto Rican food festivals, we are all going to feel as if we are actually there. We can’t think of a better way to celebrate this amazingly rich culture than through a fiesta of food, one of the things it holds most dear. So let’s eat!
GET YOUR TICKETS TO DESTINATION PUERTO RICO TODAY!
Jason Santamaria is a Beer Architect, a somewhat unusual title. He is the president and one of the co-founders of one of Atlanta’s newest players in the Craft Beer scene, Second Self Beer Company. I recently had the pleasure of visiting the brewery at their location on the West Side of Atlanta, and got to know how exactly he and Chris Doyle, “The Alechemist”, were building.
Jason (left) and Chris (right) at the opening of their Tasting Room.
Chris and Jason have been brewing together since 2005. Jason comes from a culinary family and he claims that this background is part of the reason he felt a connection to brewing craft beer. But for him, it wasn’t just about making the best version of a beer that many others were already producing, it was about making something entirely different.
The first beer that Jason and Chris produced and took to brewing competitions, was a Red Hop Rye. The problem was, it didn’t exactly fit into any particular beer category. Essentially, they combined elements from three different beer categories: Red Ale, IPA, and Rye Wheat beer, and came up with a new style of beer. For Jason, “it’s a perfect example of American ingenuity in beer.” This is Second Self’s beer philosophy. They are constantly working to create beers that have never been thought of or heard of; sophisticated not just in structure or flavor, but in concept as well.
Jason has even introduced international cuisines to American craft beer. Second Self’s “Thai Wheat” was inspired by Jason’s travels to Thailand in 2010. He took cooking classes while there and learned about a tradition spice blend, “well, technically a tea,” he said, that is now the base of the beer. They use fresh lemongrass and ginger, which is something you would never find in a traditional wheat beer. He mentioned that it took about 100 iterations to perfect this drink.
This kind of detail-oriented production is what is needed to make the type of beers that Jason envisions: Beers that are able to pair with a multitude of cuisines and flavors. Beers that are not too overbearing, but that still maintain a complexity of flavor that make them a delight to drink on their own. Jason talks about beer as a sophisticated sommelier would talk about wine, and there’s a reason for that. “Wine’s been at the dinner table too long and beer needs to have its place too,” he says.
I believe Second Self is creating a new space within American Craft Beer that is doing just that; it asks for a spot at the dinner table based on its merit and thoughtfulness, and I believe the beers Second Self is producing deserves that spot. So does renowned Atlanta-based Puerto Rican Chef, Hector Santiago, which is why you will see Second Self beers alongside our amazing menu of expertly prepared Puerto Rican dishes at Destination Puerto Rico (by the way, I am partial to the Mole Porter). Any beer with as much insight, enterprise, and creativity behind it as the ones Jason and Chris painstakingly draw the blueprints for, build and perfect, is sure to bring not just beer, but any dining experience, up to a whole new level.
Second Self Beer Company has just opened a new Tasting Room. You can book a tasting tour of the brewery on their website!
~ By Virginia Spinks, intern at Go Eat Give. Virginia is a senior at Emory University majoring in religion and anthropology. As an Atlanta native, she has grown up around many different cultures and cuisines, and has always had a passion for food. She views food as an experience: a point of connection to bring people together and create lasting memories.
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PITTSBURGH, March 6, 2019 – Rawson, an ERIKS company, was recognized as an outstanding supporting company by the International Society of Automation (ISA) Houston Section for 2017 and 2018. The Houston Section serves its members by providing continuous education through their monthly meetings, instruction lead training classes, facilitating a PE Study Group, hosting networking events and furnishing student scholarships for those who are studying to join the automation industry.
Rawson was presented with an award for their leadership efforts in supporting the ISA Houston Section by hosting several technical training sessions, including the Technical Training Camp in June 2017. Rawson provided an excellent facility with top-notch support with food, audio visual, and a focused environment for the students. Rawson actively participates in ISA events like trade shows, cook-offs, and golf tournaments to support the scholarship program.
Since 1954 vast market knowledge, in combination with strong customer service relationships, keeps us on the forefront of our customers’ needs. With an experienced and diverse technical staff, Rawson can aid in product selection as well as product development. Our goal is to partner with our customers to help them develop innovative and sustainable solutions, and cut costs through technology, operations excellence and strong customer focus. We customize to the needs of our customers and vendors through strong, long-term relationships and close collaboration. These long-term relationships help us to establish formalized processes for each customer that lead to documented cost savings. Our value is also evident in the safety programs we offer to our customers. We don’t just respond to emergencies, we create systems to anticipate and eliminate them. For more information, please visit www.RawsonLP.com.
ERIKS (www.ERIKS.com) has been a leading international industrial service provider since 1940. ERIKS North America offers a wide range of innovative, high-quality mechanical engineering components and associated technical and logistical services from 140 locations across the United States, Canada, and Mexico. We provide the highest quality product standards in the industry, along with the peace of mind knowing that our products and fabrication are consistent, location-to-location, across our extensive footprint. From agriculture to power generation and from oil and gas to food and beverage, ERIKS North America provides a local presence and infinite possibilities, backed by ERIKS’ worldwide network of resources and know-how with over 300 locations in 20 countries. For more information, please visit www.ERIKSNA.com.

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