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MLB.com is silent on the subject as of this postin;, it is fortunate that we have John Kruk to reflect on this matter.
The former Philly slugger and artful ESPN sports commentator made it clear that there is no role in professional sports for this kind of management.
Leadership is about calmly coaching, building teamwork and perfecting the craft. It means creating a comfortable and inspired culture, not one of intimidation and fear.
Leadership is about building trust. Taunting and challenging your own people to fight, whether it is literal or figurative, does not cut it.
Those of us concerned about management practices in both the public and private sectors wince whenever bad sports analogies or bad mindless 'inspirational' performances are presented as examples of coaching and managing. As we have noted before, the style of Lakers coach Phil Jackson is far preferable to the fiery and erratic performances of Chicago White Sox manager Ozzie Guillen.
Now if we could just get a response from MLB Commissioner Bud Selig. Or perhaps the wiser thing to do is give the job to Kruk. He has a sense of humor and he can get those honorary first pitches over the plate.
A couple of weeks age Steve Prestegard attempted to drag my name through his column.
I corrected Prestegard in a post What was Steve Prestegard thinking? Was he?
I made an assumption in that statement.
I assumed that Prestegard, as a right wing expert on tax policy and business taxes knew how Tax Incremental Financing (TIF) worked. I assumed that Prestegard understood that TIF has the 'But for Test.' I assumed that Prestegard could follow the discussion. I assumed he was not into gamesmanship.
Silly me. Then Prestegard got too cute by half, writing back, "So basically if I read him correctly, Soglin does not believe in tax breaks for business, period, other than TIF districts, “which are to capture new taxes.” I hope this sets the record straight," as though he had a gotcha.
With a TIF, there are new taxes collected because of the new construction. The taxes I referred to are not a new tax as in a new tax rate or a new tax on an item previously free of taxation. No one was paying a higher tax rate or finding a new item subject to taxation.
can someone explain this to him?
Drastic times call for drastic measures, so maybe it is time to admit the possibility that the best Chicago hot dog for Madison isn’t a Chicago hot dog at all.
To Doug's credit he was up front about his betrayal. He distingushes between Chicago Hot Dog and any old hot dog. He betrayed Chicago and more importantly disgraced his idol, Mike Royko.
Catsup: an accoutrement that does not belong in the same sentence or even paragraph with the aforementioned works.
Hot Dog: any variety of wieners, most not Kosher and all in need of repair; thus the introduction for a variety of adornments including chiles, cheeses, tacos sauces and whizzes.
Food reviewer: usually the top person at a newspaper that eats cheese and wines, expensive meats and 'veggies.' Anyone claiming to be a 'foodie' has no business passing judgment on a hot dog, let alone eating one.
No one can be forgiven for putting catsup on a hot dog, any hot dog unless they are under the age of eleven. If you are over the age of ten, there are only two ways to order a Chicago Hot Dog - with "everything" (also "the works") or "everything but peppers." There are guys sleeping with the fishes in Lake Michigan who uttered the word catsup.
As for Falkenstein's review, she should be banned from sampling any important culinary delight. Her lead is, "It's hard to get too persnickety about a food that's usually sold out of stainless steel street carts or hawked from boxes at ballgames.."
...raises the question of the pickle or 'cuke.' The pickle that nestles alongside the hot dog is to be a 'new' pickle. One that has not been seasoned for a lengthy period of time. By definition that means it will crunch as the teeth penetrate.
I watched the young woman take out the bun and carefully build my hot dog. Immediately I suspected there was something wrong. Missing was the the grizzled knuckles, hairy arms, the sweat dripping off her just as hairy brow, topped by a paper hat that looked like it been used to clean her shoes.
And that is my review on the newest place in Madison to offer hot dogs.
The OnePlus 2 features a USB Type-C port for charging and data transfer. It’s future-proof, amazingly convenient, and backwards-compatible. Connect all of your standard micro USB cables and accessories to your OnePlus 2 with our Type-C adapter.
Weighing just 16g (0.56 oz.) and boasting an incredibly thin design, our USB Type-C adapter is surprisingly light and compact. Features a clean, minimalist design in quintessential OnePlus fashion.
We’ve included our handy silicone sleeve, custom designed to perfectly encase our Type-C USB adapter. Attach it to your keyring, backpack, or another convenient spot and always be ready to connect.
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Are you ready to join a dynamic group of parents and teachers that have one common goal of supporting our students & making our school the best it can be?
Then join us today! We need your time, talents, & generosity. Your participation with the Cougar Cub PTO each year helps to provide students & teachers with the additional support determined to help make students' learning experience the best it can be.
Cougar Cub PTO Membership is only $5 per family per year, and includes a 10% discount on all purchases at our Scholastic Book Fairs & spirit wear sales.
If you have not already done so, please join us by completing the membership form below & returning it back to school with your $5 membership dues. Return it by September 14, 2018, & you'll also be entered into a drawing to win a $50 Scholastic Book Fair certificate.
And although volunteering is encouraged, you are not obligated to volunteer for anything. The first goal of the Cougar Cub PTO is to bring programs to the Ft. Sam Houston Elementary to enhance the overall growth of the students which could not be provided otherwise. Your membership dollars fund these programs. And just being a member shows that you are supporting what the PTO does for our children.
However, volunteerism is one of the greatest aspects of the parent-student-teacher relationship, and your help is always valued and appreciated. Please visit our Volunteer page for information on great ways you can further help our Cougar Cubs.
According to Deadline, Star Trek 4 has been shelved by Paramount Pictures.
A reason for the shelving was not mentioned, though Star Trek 4 hit a roadblock last summer after Chris Pine and Chris Hemsworth reportedly stopped contract negotiations to appear in the project.
Meanwhile, the franchise continues on the small screen with Star Trek: Discovery on CBS All Access and a Jean-Luc Picard series is being developed for the streaming video on demand service. The new show is being developed for CBS All Access and is expected to follow Jean-Luc Picard 20 years after the events of the character’s previous adventure in Star Trek: Nemesis. The series is expected to premiere in 2019.
A community-centric vision sits behind Marcus Hiles’ standing as a leading philanthropist. With a strong commitment to education, Hiles has donated more than $2.5 million to public and private primary school initiatives, after-school programs, university career services, and job placement programs in Texas. Hiles knows the importance of philanthropy, having come from humble beginnings himself. His father was an inner-city minister, and Hiles completely funded the construction of two large churches – one in Texas and the other his home state of Massachusetts.
The population of Texas increased by nearly 433,000 individuals, from 27.42 million to 27.86, furthering a growth trend that overtook the entirety of the Southern U.S. “States in the South and West continued to lead in population growth,” explained Ben Bolender, chief of the Census Bureau’s Population Estimates Branch. “In 2016, 37.9 percent of the nation’s population lived in the South.” Jeffrey S. Passel, a senior demographer at the Pew Research Center, envisions the growth continuing indefinitely, saying to the New York Times that, “the movement to the South and West is a very long term trend.” Marcus Hiles, furthering what the two researchers have stated, adds that older residents of the North and Northeast, primarily baby boomers, are finding warmer places to retire.
Planned cities, such as the colonial-era developments of Jamestown, Philadelphia, and Charleston, have shaped the United States since the 16th century. In today’s America, CEO of Western Rim Property Services Marcus Hiles believes that designed communities are not only beneficial to residents, but play an integral role in the country’s real estate market. The Dallas real estate investor has been constructing stunning luxurious developments for over thirty years, witnessing firsthand the transformative impact they’ve had on Texas’ citizens and economy.
The Nike Air Zoom Pegasus 35 Shield gets remixed to conquer wet, dark routes. A water-repellent upper helps keep your feet dry. Reflective elements combine with an outsole that gives optimal grip on wet surfaces – letting you run in confidence despite the weather.
*Woven material is durable and lightweight.
*Sealed seams keep water out.
If you want a soft ride that stays dry when you hit a puddle, this is the shoe for you! Keeps my feet dry, which means warm and toasty especially during these cold winter months. Good grippage on the wet asphalt and a look that is WOW! Love the easy lock laces and reflective trim too. Just two more added bonuses.
Fife Folk Museum. Museums in the UK, view from the air or street map.
Not seeing the 360 degree aerial view of Fife Folk Museum? - you may need to install the Google Earth Plug-in (FREE) for your web browser, or choose a different map option from the drop down menu above the map.
The map alongside shows the approximate location of Fife Folk Museum.
You can view a UK postcode area map of Fife Folk Museum here.
Home to the edgy and mysteriously alluring, Alexander McQueen is an encounter of finesse and duskiness. This edgy camouflage messenger bag is one accessory that undoubtedly will break the monotony of your casual outfit. Fashioned in Italy, it is presented with black calf leather detailing, a flat body and an adjustable crossbody strap. The bag also features a top zip closure, a main internal compartment with zipped and slip pockets, a front logo patch and is finished with minor silver-tone hardware.
The welded structural Preston Marine hull carries a 10 year warranty.
to product but will not be less than 12 months.
warranty period.Commercial hulls carry a 12 month warranty.
At the Demo Day, the 10 international teams of the METRO Accelerator powered by Techstars presented their innovative business ideas to about 300 global investors, experts and multipliers. The Demo Day marks the completion and highlight of the second round of the world's first accelerator programme focusing on digital solutions for the food service and hospitality sector. After three intensive months in our co-working space in central Berlin - including comprehensive mentoring and coaching by leading industry experts under the leadership of METRO and Techstars - the founders now aim to attract more investors for their business concepts.
"Digitisation is increasingly asserting itself in the food service and hospitality sector as well. It's our goal to actively shape this transformation and help our customers to become even more successful," says Olaf Koch, Chairman of the Management Board of METRO AG. "With our accelerator programmes, we support innovations and help founders to test, improve and bring their ideas and solutions to market. We give them start-up assistance, provide support through our network and know-how, and are a critical companion and door opener. Many solutions simplify business processes, increase efficiency or improve the customer experience. In the end, the entire industry benefits from new business models and technological solutions."
Ten teams from seven countries were selected from more than 600 applications for the programme in October 2016 and were each supported with up to €120,000. During the three-month accelerator programme in the German Tech Entrepreneurship Center in Berlin, the start-ups gained access to market expertise and to METRO's customer and supplier networks. About 120 external mentors provided intensive support in more than 500 consulting hours dedicated to the start-ups. Many teams have successfully established products in the market or sharpened their business model and positioning in the accelerator.
"Highly motivated founders have refined relevant solutions for their customers in the accelerator. The great interest shown by investors at the Demo Day demonstrates that we are on the right track and confirms our course. We are helping new business models to grow and are connecting our customers with the digital world," Koch says.
Three of the 10 teams redesigned their business models completely: Apparier, Frag Paul (Ask Paul) and Hyre changed their brand and positioning.
"The founders have made enormous progress in a short period of time and with a tight programme. We are proud to support them with our advice, expertise and network, and to move them forward. The 10 international teams show that innovations also enable growth in areas that have barely been digitised so far, such as the food service and hospitality sector," says Alexander Zumdieck, Managing Director METRO Accelerator for METRO AG.
"METRO Accelerator powered by Techstars is a poster child and benchmark in the international start-up scene. In combination with the Demo Day and the alumni programme, we have created a unique platform for innovation and investment," adds Jens Lapinski, Managing Director METRO Accelerator for Techstars.
Under the umbrella of the METRO Accelerator powered by Techstars, METRO and Techstars, in two programs, help international start-up teams in the development of digital solutions. One of the programs focuses on solutions for the hotel, restaurant and catering sector while the second program is aimed at the retail industry. In the framework of the three-month programs organised in Berlin, experienced mentors and experts will in each case help ten selected start-ups to successfully develop their own business further with regard to customers and investors. The METRO Accelerator powered by Techstars was launched in 2015 with a regularly hosted hospitality program that is the unique in the world. More information available at www.metroaccelerator.com.
The METRO GROUP Wholesale & Food Specialist Company (W&FS Co.) is an internationally leading specialist in wholesale and food retail. With its sales lines METRO Cash & Carry and Real as well as its other associated companies, METRO GROUP W&FS Co. operates in 35 countries and employs more than 112,000 people around the world. In 2014/15, METRO GROUP W&FS Co. achieved sales of around €37 billion. The company provides custom solutions to meet the regional and international needs of its wholesale and retail customer.
Techstars is a global ecosystem that empowers entrepreneurs to bring new technologies to market wherever they choose to live. With dozens of mentorship-driven accelerator programs and thousands of start-up programs worldwide, Techstars exists to support the world's most promising entrepreneurs throughout their lifelong journey, from inspiration to IPO. Techstars provides access to tens of thousands of community leaders, founders, mentors, investors and corporate partners, allowing entrepreneurs to accelerate the pace of innovation and Do More Faster™. Techstars supports every stage of the entrepreneurial journey - from the idea to venture capital investments to M&A and IPO. For more information visit www.techstars.com.
There really is a difference. And right now we’re loving fougasse. So much that we have entirely rejected the idea of making focaccia. This month, I have the honour of hosting the kitchen of the month and have asked the BBBabes to bake fougasse as well and weigh in with their thoughts on the subject.
When I first read about fougasse, I thought it must be virtually the same as focaccia. I dismissed making fougasse because I’d made focaccia. They were the same, after all….
But because of still being certain – what with my terrific retention skills when reading – that fougasse was simply French focaccia, I used the ingredients for our focaccia recipe along with Robertson’s shaping and baking method to make our first fougasse.
Because fougasse is baked on a stone instead of on an oiled pan, there are more crispy bits. Not too crispy though… it’s juuuuust right!
Surprisingly, there are few mentions and just a handful of recipes for fougasse in all the various bread baking books we have.
Imagine a small, round and flat loaf, so dense that a knife point cannot penetrate and slips off its surface, and you are obliged to break it in half with your hands. […] This was the bread of poverty, the bread of the peasant, baked under an inverted iron pan over which the ashes of the fire were heaped. The English called them ashcakes, and the French fougasses.
The lyrical, ladderlike bread known as fougasse is my Provençal pizza. I take my favorite bread dough, shape it into individual breads, then flavor them with whatever delicious toppings I might have on hand – black or green olives, home-cured anchovies, marinated baby artichokes, capers, bits of fresh goat cheese, a touch of hot pili pili oil, or simply a brush of olive oil and a scattering of fresh thyme and coarse sea salt. The most traditional fougasse is flavored with bits of browned pork fat (what we call cracklings), but one also finds sweet versions prepared with a butter-rich dough or briochelike butter and egg dough flavored with orange flower water. The origin of the word is a mystery, though in the rest of france a fouace can refer to any sort of flat, baked galette either sweet or savory.
[T]raditional French ladder or lattice-shaped bread [… is …] crisp, deeply walnutty, dense and chewy […] This bread is moist and full-flavored eaten by itself, and it is a babulous complement to Roquefort cheesee and Sauternes or port.
The Provençal flat bread known as fougasse is a crust lover’s dream: it’s flattened and scored, which maximizes the surface area that gets exposed to direct heat but still leaves plenty of room for toppings, such as olives, herbs, sea salt, and cracked pepper.
A traditional southern French flatbread, fougasse can be flavored with herbs, olives, and lardons (fried bacon or pork belly), and cut to resemble a leaf or ladder just before sliding onto the hearth to bake. The dough is pressed into a rectangular shape as for focaccia, and a bench knife is used to make swift, decisive cuts in the dough on the peel before it’s cast onto the hearth to bake.
Chad Robertson says for “herbs, olives, or lardons, incorporate the ingredients early in the bulk rise, after the first turn […] The just-baked fougasse can be brushed with olive oil and seasoned with salt and fresh or dried herbs after it’s pulled from the oven to suit your taste.” Wells suggests putting extra flavourings on top like a pizza, just before baking. Because we were planning to bake olive fougasse in the barbecue and often have to turn the fougasse over, I used Robertson’s idea.
After the first couple of times making fougasse, I noticed that in their books, both Patricia Wells and Chad Robertson suggest using lean bread or baguette dough. ie: no oil in the dough itself.
So. Here is what I propose. Use whatever ingredients you like in your fougasse. As Patricia Wells says, use your favourite bread dough. But please follow the shaping and baking methods set out below. Make the fougasse plain. Or fill it with things. Shape it however you like. Bake it in the barbecue or the oven. Whichever is more convenient. Have fun!!!
Mix, knead and allow your favourite bread dough to rise to double. If you are adding anything like olives, sun-dried tomatoes, onions, caramelized garlic cloves and/or walnuts, mix them into the dough near the end of kneading it or on the first turn of the dough. If you are wanting herbs/spices on top, please add them just before baking.
Shaping: About an hour before baking the fougasse, turn the dough out onto a lightly floured board and press it out into an oval (or a rectangle; or a circle). Using a floured rolling pin, roll the dough out until it is about 1 cm (.5 in) thick.
Baking If the weather is fine or just too hot to be turning the oven on, fougasse can be baked in the barbecue. If it’s raining or just too cold and dark, of course the fougasse can be baked in a conventional oven.
Baking in the Barbecue: Put a pizza stone over the half of the barbecue you will turn on and preheat the barbecue to high. Transfer the fougasse to the pizza stone that is sitting over direct heat. Close the lid of the barbecue and bake for about 8 minutes, rotating the stone once or twice or thrice to account for uneven heat in the barbecue (Hot Spots!!!). Then move the stone over to cook with indirect heat (lid down again) until the fougasse is done (about another 8 minutes)… our gas barbecue can be turned off on one side. Watch for hotspots and move the fougasse around to keep it from burning on one side. Because of the heat from the bottom, we like to turn the fougasse over. Just make sure to wait until the top crust is relatively well-formed.
Baking in the Oven: Put a pizza stone on the middle or top shelf of the oven and turn it to 400F (200C). Transfer the fougasse onto the hot stone and bake for about 15-20 minutes, turning it around at least once to account for uneven oven heat. The finished fougasse will be deep gold on the bottom and gold on the top.
When the fougasse done, remove it from the heat and allow to cool on a well-ventilated rack. To serve, break it apart and dip it into good quality olive oil with herbs if you want.
1.) Corn Meal: This is to make it easy to move the shaped fougasse from the peel to the hot stone. We use a medium-grind corn meal. I’ve heard that semolina flour works as well and apparently, rice flour may be used as an alternate. Parchment paper is definitely a viable alternative with the advantage that it can be placed in the oven and slipped out once the fougasse is half baked.
2.) Pizza Stone: Pizza stones are available at most kitchen supply stores in the larger cities (and possibly the smaller ones too?) in Canada. They cost about $10 and often come with a pizza wheel inserted in the box. They may be a little lighter weight and thinner than a conventional bread stone but the advantage is that they fit easily into a barbecue and they work pretty much as well to protect bottom crusts from burning to cinders.
3.) Shaping and slashing: The traditional shaping for fougasse is in a leaf or ladder shape. But it can be shaped in any way you want. This was an attempt at a Jack-o-fougasse. I’m afraid I didn’t open the eyes enough before baking it.
Robertson shapes his fougasse and allows it to rise (covered with a tea towel) for 2 to 3 hours. Wells shapes and slashes her shaped fougasse at the same time and allows the fougasse to rest for about 10 minutes before baking it. Beranbaum also shapes and slashes at the same time, allows it to rest for about 15 minutes before baking and suggests using scissors (and gentle pulling with fingers) to open up any of the slashes that have closed during that time.
Depending on the temperature of your kitchen, you can start this in the morning if it’s cool and in the early afternoon if it’s warm. Spoon the yeast into the bottom of a medium to large sized bowl. (I use a casserole dish). Pour the water over top and whisk until the yeast has dissolved and the mixture looks like diluted cream.
Add the olive oil and dump the flours, malt and salt overtop. Using a wooden spoon, mix together until the mixture comes away from the side of the bowl.
Turn the dough out onto an unfloured board.
Wash and dry the mixing bowl (cleans the bowl AND washes your hands).
Using a dough scraper as your friend and ally to keep the board clean, hand knead for about 5 minutes until the dough is soft and silky.
Put the kneaded dough into the clean mixing bowl. Cover it and leave on the counter (out of drafts) until it doubles.
Cut olives in half and remove the pits.
In a decent sized mixing bowl, whisk the yeast into the water.
Using a dough scraper as your friend and ally to keep the board clean, hand knead for about 5 minutes until the dough is soft and silky. About a minute before finishing, knead in the olives.
I’m a little less casual about measuring for baguette dough and usually use our digital scale to weigh the ingredients. This is enough to make one medium-large sized fougasse and two baguettes.
Yeasted Water: On the evening before baking the bread, spoon the yeast for the yeasted water into the bottom of a small bowl. Pour in water and whisk together until dissolved and creamy looking.
Scrap Dough: put flour and salt into the bottom of a medium sized bowl (I use a smallish lidded casserole dish). Pour in 80 gm of the yeasted water (reserve the leftovers for the Poolish) and use a wooden spoon stir the ingredients together. This will create a stiffish dough.
Without adding any extra flour, knead in the air and/or the bowl until the dough is smooth (about 5 minutes). If it seems like there is too much flour, add a drop or two of water. Place the kneaded scrap dough into a smallish clean bowl that is large enough for the scrap dough to double. Cover the bowl with a plate and leave it on the countertop in a draft-free area until the next morning.
Poolish: put the flours into the medium sized bowl used for mixing the scrap dough. Add water (making sure to include the leftover yeasted water) to the flours. Stir with a wooden spoon until the flours are encorporated. This mixture will be quite sloppy. Cover the bowl with a plate and leave on the counter (out of drafts) overnight.
Actual Dough: On the next morning (the day for baking the bread): In a largish bowl, whisk yeast into lukewarm water until the mixture looks creamy.
Stir in all of the above Poolish that should be quite bubbly.

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