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by Garneau
The Quebec Cycling Grand Prix is a race of attrition. For the past 7 years, the best riders in the world have been competing in this World Tour level event, knowing full well how relentless it is.
September 2012 was the GP's third edition and for Québec's cyclist Bruno Langlois, it was a third time on the start line. With each passing lap, the successive climbs caused riders to drop out of the race. With only two laps to go, Bruno was still there, at the head of the peloton. "I had great legs, I felt great, I attacked…"
The First Rendez-Vous
The love story between the Team Garneau-Quebecor rider and the Quebec GP began in the summer of 2009. "The UCI announced that World Tour races would be held in Quebec and Montreal starting 2010. Local riders didn't have too many expectations," admits Langlois. "Would the European teams be sending their best riders? Would this be a failure? No one knew. But during the week prior to the first edition, all doubts vanished. The level of competition would be high; I was super motivated. At the start signal, I attacked, 'on the gun' as we say in the cycling world."
An attack that would not last, but that would set the tone for the years to come. Langlois, a warrior on two wheels, would go on the offensive at every given opportunity over the following years.
For Canadian riders, being selected to race in the Quebec and Montreal Cycling Grands Prix on the Canadian team is the goal of the year. A good result in these races can be a career changer. "If there's one weekend of race for which all Canadian riders prepare at 100%, this is it," says Bruno Langlois. "Personally, the Quebec one is my favorite. It's a dream race for me. It's at home, in front of my friends and family, on a course that fits me well. If you have a good day, if you don't fall or have mechanical problems with your bike, anything can happen. Every race has a classic scenario, but you never know how it's going to turn out."
The Attack
On the afternoon of September 2012, the classic scenario is under way. The peloton just caught up with the breakaway and Langlois doesn't feel the pedal strokes. "At mid-point through the race, I was talking to the younger riders on the team. They were telling me that they were at full speed and that at this pace, they would soon be dropped. Normally, I feel just about the same and I encourage them, I tell them that their legs will get used to the pace. I repeated my usual words of encouragement, but truth is, this time, I felt great. It was actually easy!"
With 25 km to go, the best riders in the world head up the Côte de la Montagne, at the heart of Old Quebec, pushing with everything they've got. The crowd literally supercharges Langlois. He's one of the only Quebecers left in the race. He hears his name everywhere – ALLEZ BRUNO! He even sees his long-time friend and team owner, Louis Garneau, and waves at him. "I've got good legs today, Louis…"
Well positioned at the front, Langlois is waiting for the slightest waver in speed to attack. And it occurs at the bottom of the Côte des Glacis. Bruno takes off, pounding down on the pedals in high gear, pulling ahead of the peloton with Danish rider Chris Anker Sorensen. "We opened a gap right away. I pushed hard until the last kilometer of that lap, in front of the Château Frontenac. When Sorensen took his relay, I grit my teeth. I was on the limit. Further up the hill I though, as long as I'm here, might as well take the points for the mountain grand prix, so I passed him right before the line."
After using the same strategy on the next mountain grand prix, Langlois is tied with the ranking leader for Best Climber. He's racing at the head of his favorite race, less than 20 kilometers from the finish line. The breakaway is caught up with one lap to go. Bruno's legs are still going. He finishes 30th, with the best in the world.
"I was super happy; I showed myself at the end of the race. In the previous years, I used to attack a lot at the beginning. This time, I was in the heat of the action until the very end. After I crossed the line, I was recovering from my efforts when someone from the organization came to tell me that I would be on the podium as Best Climber! Because the other rider who had the same amount of points as me finished the race further down the rankings, I won! That's the importance of never giving up. It was a great moment, especially since my good friend François Parisien finished 10th and Best Canadian. I couldn't believe it; two old dogs on a World Tour podium, after all those years spent riding together."
The will
Racing at home provides extra motivation, in good times and bad. The following year, Langlois was having a bad day, but he pushed on to honour his biggest fans. "Everyone came to cheer me on. If I had been at any other race that day, I wouldn't have done as well."
Cycling is never easy. In 2015, Bruno had to miss his favorite race because of a fractured collarbone. He came back even stronger, winning a spectacular Canadian Championship in the streets of Ottawa in June 2016, after nearly 20 years of professional racing. A few days later, he fell again on his collarbone… Which caused a new facture.
"I worked really hard to stay in shape and come back just in time for the Quebec Grand Prix. I know this race by heart. I go there to help young riders of the Canadian team realize their dreams, and if I've got great legs on that day, anything can happen. Anything's possible when you follow your instinct and race with panache. That's the beauty of cycling."


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In The Art of Living komen fundamentele vragen aan de orde.
Hoeveel mensen kunnen van zichzelf zeggen dat ze werkelijk en totaal leven? Dit boek bevat mogelijkheden om tot een voluit en bewust leven te komen, zodat het leven een 'kunst en een dans' wordt.
Osho presenteert binnen dit kader 5 principes die gehanteerd kunnen worden: geweldloosheid, vrij zijn van bezitterigheid, afblijven van de spullen van een ander, los zijn van begeerte en inhaligheid en de afwezigheid van onbewustheid.
Hij wijst er, aan de hand van voorbeelden op, hoe een en ander in
het gewone dagelijkse leven gerealiseerd kan worden. Hiertoe dienen we op zeer gedetailleerde schaal ons bewustzijn in onze handelingen te brengen.
Tevens is het aan te bevelen om zeer meditatief met krachtigste van alle, de seks energie, om te gaan. Door de onbewuste aspecten van onze diepste
natuur direct te benaderen, iets waar we ons vaak verlegen over voelen, kunnen we de hoogste toppen van bewustzijn bereiken.
Osho's inzichten zijn voorzien van illustraties met de visie van verschillende wijzen door de eeuwen heen, onder andere met die van Mahavira. De prachtige oosters getinte cover van dit boek geeft blijk van dit laatste aspect.
The Art of Living is een praktische gids over hoe totaal te leven en levendig te blijven.
Het zijn vroege talks van Osho die hij gehouden heeft tijdens zijn beginperiode in hotel Woodlands te Mumbai.
Het boek is niet gemakkelijk te krijgen. Mogelijk wel tweedehands in de Boekhandel.
Van een fragment van The Art of Living kan genoten worden, voor het geval het boek niet verkrijgbaar blijkt te zijn.
Fragment uit The Art of Living
"The first form of violence, the first dimension, its first rule, is very deep; let us start from there. The first violence begins whenever one considers the other as the other. As soon I say that you are the other, I have become violent towards you. Actually it is impossible to be non-violent towards the other. We can only be non-violent towards ourselves; such is nature. We can only be non-violent towards ourselves; we simply cannot be non-violent towards another. The question itself does not arise, because violence begins with the very perception of the other as the other. It is very subtle; it is very deep.
Sartre's dictum is: the other is hell; whoever is the other is hell. I am in agreement with this statement of Sartre up to a point. His understanding is deep. He is correct in saying that the other is hell. But his understanding is also incomplete. The other is not hell. Seeing the other as the other is hell. That is why whatever few moments of bliss we experience, we get them when we accept the other as ourselves. This is what we call love.
If I consider someone to be my own self in some moment, then in that moment the stream that flows between him and me is one of non-violence; it cannot remain one of violence. That moment of seeing someone as our own self is a moment of love. But the one that we have considered our own remains the other deep inside. Calling someone else our own is just a recognition of the fact that you are another, but we consider you to be one with us.
Hence somewhere in the depths of what we call love, there is violence. Hence the flame of love, the fire of love, keeps waxing and waning. Sometimes the other becomes the other; sometimes he is one with us. In twenty-four hours, this change may happen several times. When someone goes a little too far and appears as the other, then violence comes in between. When someone comes a little closer and begins to appear as our own self, then the violence will diminish. But the one we call our own is also the other. The wife is also the other, however much she is ours. The son is also the other, however much he is our own. The husband is also the other. The feeling of the other is always present, even when calling someone our own. That is why love cannot be completely non-violent. Love has its own ways of violence.
Love commits violence in its own way; it commits violence lovingly. The wife tortures the husband in a loving manner. The husband tortures the wife in a loving manner. The father tortures the son in a loving manner. And when the torture is loving, it becomes very secure, then to torture becomes easy because violence has put on the masks of non-violence. The teacher tortures the student and says, "I am torturing you for your own good." 'The Art of Living'
When we torture someone else for their own benefit the torturing is very easy. It becomes glorified and virtuous. So remember – when torturing others our faces are without masks – but when torturing those we call our own, our faces are never clear, they are masked. And the greatest violence committed in the world is not against others; it is against those we call our own.
The truth is that before making anyone an enemy, first it is essential to make him a friend. To make someone a friend, it is not a compulsory condition to first make him an enemy; there is no condition at all. But to make an enemy, it is first necessary to make him a friend. Without making a friend, an enemy cannot be made. Yes, a friend can be made without making an enemy, but friendship always precedes enmity.
The most profound veneer of non-violence occurs when we are being violent towards our own people. So, one who wants to become aware of his own violence will first have to become aware of the violence that he has towards his own people.
But as I have said, in certain moments, when we are becoming very close, the other appears to be our own self. This becoming close and becoming distant is very fluid. It keeps changing all the time. So we are never in love with someone for twenty-four hours a day. There are only moments of love. There are no hours of love, there are no days of love. There are no years of love, only moments. But from these moments the illusion of permanence arises – then the violence begins. If I love someone then it is a matter of the moment. I may also love in the next moment, but this is not a certainty. But if I have promised to keep loving into the next moment too, then when the next moment comes and we have moved apart and violence has come between us in that time, then that violence will take the facade, the appearance of love. That is why all the institutions in the world created to possess the other are violent. No institution has committed more violence than the institution called the family, but its violence is very subtle." from: The Art of Living

subset: commoncrawl


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Red hot news!
Jena Chopson
Valentine's day is full of red hearts, red roses, red candies, and red faces.. why stop there?
Eat by color! Here are a few Valentine's Day approved reasons to increase the red in your diet...
Boost your stamina! If you want to make it through your next workout, or high-intensity excursion in the bedroom, eat some beets! People who eat beets prior to physical activity are able to continue 15 percent longer!
Good circulation is crucial for physical activity in men and women, and great news (!) strawberries are the answer! They are rich in antioxidants that benefit your heart and arteries! (And bonus, they're full of vitamin C, which, in combination with antioxidants, has been linked to higher sperm counts in men.)
Watermelon is high in Lycopene, which rivals Viagra in its ability to relax blood vessels and improve circulation. This provides a natural enhancement for revving up your sex drive.
The hotter they are the better! Red peppers increase your metabolism and stimulate endorphins. This gets the blood flowing to all of the essential areas:)
Not so interested in the romantic benefits of RED? Here are reasons to throw some other 'reds' into the mix!
- Red Bell Peppers contain high amounts of Vitamin C, providing nearly 300% of your daily intake.
- Cherries can have a better result for treating pain and inflammation than Aspirin.
- Cranberries help rid the urinary tract of E. Coli bacteria.
- Pomegranates are packed with potassium and Vitamin C and are said to help reduce your risk for breast and prostate cancer.
- Tomatoes are packed with vital nutrients and may be powerful in protecting you from a wide variety of cancers.
Eating well, in any color, is important to your overall health and well-being. Although red is in the air today, remember to incorporate a wide variety of the color wheel into your diet for ultimate health!
Some RED recipes for you to try:
--> Healthy. Red. Velvet. Cupcakes. Let that sink in for a minute: Healthy Red Velvet Cupcakes
--> Finish off a romantic dinner (or breakfast in bed!) with chocolate-dipped strawberries that will melt your valentine's heart: Chocolate Dipped Strawberries
-->Get the health benefits of beets AND carrots in this delicious side dish: Honey-Roasted Carrots and Beets
-->Pinterest perfect fruit pizza right here: Watermelon Fruit Pizza
-->Tomato soup and grilled cheese? Yes please: Healthy Tomato Soup
-->Shake up your snack game, or make any sandwich more interesting, with a super-flavorful twist on hummus: White Bean and Roasted Red Pepper Hummus
SIGN UP TO GET JENA'S MOTIVATION, DELIVERED STRAIGHT TO YOUR INBOX! Subscribe to the Inspired By Jena Mailing List and receive regular fitness communications that include recipes, exercise tips, featured Beachbody® products, and motivational stories from Beachbody Coach Jena Chopson and others just like you.


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How Your DSLR Camera Works
Automatic vs. Manual Settings
Many cameras have automatic settings. They have ways to select simple options, like "sports" or pictures with fast shutter speeds, "landscapes" with wide depth of field, "portraits" or "close-ups" with a bigger aperture, so that the main subject is in focus and everything else is blurry around it, "night time" with longer shutter speeds, or "inside" which compensates for the color of indoor lighting. It is fine, and you can get great results by using these predetermined settings. I mean that. Don't wait to start taking pictures. Automatic settings can help you relax about the technical side and develop your eye. That's a very important part of making pictures that have life in them.
The manual settings transfer the control of what is happening in the camera to you. They allow you to achieve and refine specific effects. Learning to use the manual settings on a camera is like learning to play a musical instrument. It is good to get the concepts and maybe practice some scales until the skills are automatic. Then you can play written music... follow prescribed formulas for achieving predetermined results, or you can improvise... access your skills, but follow your heart and instincts.
Some people love the technical mastery that is possible with photography and some people are totally baffled by it. I've seen incredibly bright people who can do many other technical things get stuck about cameras. It was a shame because it almost stopped them from doing photography. So don't let that happen. Use the automatic settings all day long, use them forever if you want to, and if you want to venture into the technical side, know that you can do it. There are a few basic concepts which are not that hard to understand in themselves, they are just swimming in technical language. It's the lingo that's tricky - especially when you are hearing and trying to work with everything at once. There are only so many concepts the brain can process at the same time, and they tend to jam up in there. I know because they jammed up on me. Just slow down and work with them. At some point, the light will go on and then it will seem like the simplest thing.
I will try to explain:
How Cameras Collect Light: Aperture, Shutter Speed and ISO
Your camera is a box for collecting light. It controls the amount of light it collects in three ways: by the sensitivity of the film or sensor collecting light, by the size of the opening for collecting light, and by the amount of time it is open. We are just going to talk about two of them at first, "aperture" and "shutter speed".
Think of it like watering a garden. If you use a big stream you will water the garden quickly. If you cut the stream back, it will take more time. You want a specific amount of water, so you play with those variables…the size of the stream and the duration of time that it's running. If your only objective were to water the garden quickly, you would use the biggest stream possible, but there would be reasons (like not destroying your plants) to control what you are doing. The same is true with cameras. You want a specific amount of light, but have a choice of how big an opening you use and how long you keep it open. In camera language, the size of the opening for the "stream" of light is called the "aperture" and the amount of time the stream is running is called the "shutter speed".
Cameras have "f-stops" to designate the size of the opening or aperture. It takes a little getting used to, because the higher the f-stop number the smaller the aperture, but that's because the f-stop is actually the denominator in a fraction. You can think of it more simply. Aperture is like watering your garden with measuring cups. ½ cup is larger than ¼ cup, that's all. They don't usually talk about that in camera land. They just say the denominator and throw an "f" in front of it... 1/2 becomes "f/2", and 1/4 becomes "f/4". They actually complicate it further because the fractions for f-stops are f/2.8, f/4, f/5.6, f/8, f/22. They do that to make us insane. Or actually they do that because it's a mathematical result. It's actually the (focal) length of the lens divided by the opening of the lens. This is part of the geeky side of cameras that some people joyfully embrace, and the best of them can use these terms in sentences. (As in, "I "pushed" the aperture a quarter of a stop.") You don't have to talk that way. You really don't, and you can still take amazing pictures. The funny thing is that after doing this a while it will actually sound normal and then welcome to the club.
Cameras also have stops for designating time or "shutter speed". Stops for aperture and shutter speed stand in "reciprocal" relationship to each other. That means, to collect a given amount of light, if you go up one stop in aperture you go down one stop in shutter speed. Think of it like a seesaw. They go up and down at exactly the same rate. Or back to a garden. Imagine an irrigation system that had two controls, one for the amount of water flowing in the system and one for the amount of time it is flowing. To deliver 10 gallons of water to a garden you could create the same relationship. More time, less water flowing - less time, more water flowing... like that.
Fast shutter speeds allow you to freeze motion. They are great for sports and moving water, and birds flying by. The trade-off is that to collect enough light with a very fast high shutter speed, you have to use a big aperture. Big apertures, especially combined with telephoto lenses, create a narrow "depth of field". Look out your window and notice that you can see close and far away and everything is in focus. That's a wide depth of field. Narrow depth of field means that only subjects at a certain distance away will be in focus. Depth of field depends on a combination of things… your aperture, your distance from the subject, and the size or "focal length" of your lens. Long story short, you will want control over your depth of field.
Because I used a large aperture, and because I was very close to this leaf, there is a very narrow depth of field. Only the front of the leaf is in focus. I did not take an "accurate" picture, in sharp focus for the entire image, but I achieved my objective, which was to show the detail on the leaf, and the beautiful fall colors. You can exploit the difference between how the camera works to look at something in a new way, to focus attention on what is most beautiful or meaningful to you.
There is one more thing within our control in the manual functions of a camera, and that is called "ISO". It is the abbreviation for "Industry Standards Organization" and is the term used to identify the sensitivity of the film you would use in a film camera. The term has carried into the digital world. At higher ISO, the film or the camera sensor is extremely sensitive to light. So when you need to collect light quickly or where light is not readily available, you can use a higher ISO. To talk about the garden again, ISO is like the soil. The water that you deliver will do its work differently depending on how your soil absorbs water. You would have to pay attention to that, and match the rate at which water is delivered and the velocity of water that's delivered to the characteristics of the soil.
It helps me to think about this separately because of the way I do my photography. I'm always taking pictures of waves. I usually want to freeze their motion which means I want fast shutter speeds. That means I need a big aperture, and a big aperture combined with a telephoto lens would tend to reduce my depth of field...but I want a big depth of field, so the only thing left for me to do is push my ISO.
Once again, there is a trade-off. At high ISO's your film or sensor will indeed record the light very quickly, but because of that sensitivity it will react to everything, creating extra information on the image, called "noise". This is the visual equivalent of static. It looks a little like snow or fog on the image. Many new cameras are built to correct to some degree for this problem. You can use Photoshop or other special software that can help with that, but once again, it is a balancing act. You want to remove noise without reducing sharpness.
You will always be playing with aperture, shutter speed and ISO. Each variable has its strengths and trade-offs, so you get to choose what is most important to you in each situation, what strengths you want to use, and how to work around the trade-offs.
How Your Sight is Different than a Camera
Dynamic Range
Dynamic range is the range of light to dark in which you will see detail in an image. People see in a wider dynamic range than a camera. That means for example, to name one of the more classic and difficult situations, you could have a bride in her white dress and a groom in his black tux standing next to each other. If you are not careful, you will either "blow out", or over-expose, and lose the details of the dress, and under expose the details in the tux. What to do? Your options: Know your priorities (in this case, I would go for the dress), find an optimal balance between the two, where you get enough of the tux and still get what you need from the dress. Underexpose the entire image slightly, because using Photoshop or other software, you can always "pull out" details that are darker than they should be. But you can never recover details that are so overexposed that they were never recorded. You can also shoot "raw" files. That means files that are not processed and reduced in size by the camera. They contain every bit of information that your camera could possibly collect, and make it possible for you to recover quite a bit of detail from your image.
You will encounter the same situation if you have to take a picture of someone standing in a window. Again, you will either overexpose the window and underexpose the person or visa versa. The same techniques apply. You will probably want to expose for the person perhaps slightly underexposing the image to compensate for the light blasting in the window, and deal with it further in post processing.
There are times when you can exploit the narrower dynamic range of the camera. In this picture of a sunset on Great Salt Pond, the individual trees were lost in shadow. But the important part of the picture was the color of the sky reflected in the water.
Finally, there is HDR or High Dynamic Range photography. In this technique you take multiple pictures of the same scene at different levels of exposure. You can do this by setting up a tripod and manually changing the exposures, or some new cameras have this built in as one of their features. Then you use software to combine the images together. In this way, you can show all the details at every exposure level. Sometimes the effect is very rich and amazing and sometimes it's a bit surreal. You get to decide what you like and what you are trying to demonstrate.
Leading the Eye
People constantly tell me that they took a picture at sunset when color overwhelmed the sky. When they looked at the picture, they found instead, a little pinprick on the horizon. There are reasons for this. Your eye sees about 55 degrees of information. In other words, if you turned in a circle and saw everything all around you, that would be 360 degrees. If you just look in one place, you see 55 degrees, or between 1/6th and 1/7th of the full circle. A camera can "see" much more or less than 55 degrees, depending on the lens that you use. So the part that you saw, could have gotten lost as only a portion of the picture.
The biggest reason is the way your eye works together with your mind. Your mind interprets the objective information received through your eyes. If something is important to you - a charging buffalo, a beautiful sight, your child wandering into the road, for example, your mind will bring you to it. You will see that and only that, as if there was nothing else in the picture. The camera is entirely objective. It makes no decisions about what is important. It does not emphasize anything at the expense of anything else. So your task is to develop your own techniques - to replicate the activity of the mind.
You can use dynamic range and depth of field to focus attention on a particular part of the image. You can zoom in with your telephoto lens. You can use lines and shapes within the picture to draw the eye to what you want to emphasize. You can do the same thing by positioning within the picture. A subject placed like a bull's eye in the middle of a picture will cause the eye to land on that spot and stay there. A subject placed to the sides will cause the eye to travel. That's the reason for certain techniques in photographic composition, like the "rule of thirds", where you imagine a "tic-tack-toe" grid on the scene and place the important part of the picture at the intersections of the grid. You can also use other composition tools like golden ratios. There is even software to help you do that. In reality, you will develop your eye, and you will feel the best compositions, both in taking the pictures and in processing later.
Unless you stage a picture, you will be dealing with what is there, so again, it is a matter of optimization. You decide what you want to show, what information is important to the story or feeling you are trying to convey. You can work with what is there, experiment with different focal lengths, exposures and shutter speeds. You can balance content, and line, and texture and position, until you are happy with what you've done.
You can make enhancements in Photoshop and other software. Learning about software is a course in itself. Your options are so varied and powerful that you can radically alter the picture from what was actually there. In that case, you have created digital art, a derivation, rather than a representation of your original picture. It's fun, and can be very effective, but to be honorable, when you use techniques like that should say so if you are intending to sell picture.
My goal with the pictures I take is to be true to the natural scene and the native abilities of the camera. I very seldom add artificial light. I do not spray flowers with water to simulate dew or rain. I do not disturb nesting wildlife. I do not move things around. You can do all these things (except disturb wildlife) and it's fine. People construct and photograph the most amazing things and the construction itself is part of the art. But in my particular case, when it comes to nature photography it is important to me personally, to see the world as it presents itself. I don't want to control what I am taking. I want to learn and be surprised. That's what I feel right now. That's what does it for me. In a year it might be something else.
When I post-process in the computer, I try to limit myself to adjustments that compensate for the change in medium. I am changing from a luminous, three-dimensional world to a flat piece of fine art paper and in my case, a mat finish. So I might make changes a little bit, not much. I may change saturation or vibrance by 3%, apply a warming or cooling filter for 3 or 5%, sharpen all or a part of a picture by 3%, pull some detail out of the bright parts and shadowed parts of the picture, reduce noise a little bit. The key, when faced with such powerful tools, is restraint. You may still spend a lot of time, as it takes time to try different things, and stay in control of the result. The truth if you are like me, is that you may get a tiny bit obsessed.
The ideal is that you will use the optimal settings at the time of taking the picture, but you can correct your mistakes or refine images that were taken under difficult conditions, to a certain extent, in post-processing. Again, you will learn over time and improve your techniques, both in taking the pictures and in working with them afterward.
I don't want to alter the picture, only allow it to truly reflect my memory and experience of what was there. For the most part, I limit myself to techniques that approximate those a film photographer could use in a darkroom. There are exceptions to this, like combining images for high dynamic range photography or stitching images together for a panoramic shot. In that case, I clearly describe the technique in pencil, on the back of the image. Another exception is restoration. I worked on a picture of my sister, taken by my father more than 40 years ago. The slide was completely discolored and it had big blotches and scratches all over the picture. I used lots of techniques available in Photoshop to restore the image to what was there when my father took the picture. I could only guess what the original colors might have been. The changes took several hours and they were pretty radical, but it was clear that I was restoring rather than trying to change the image.
If there is any doubt about a technique, if it changes the picture too much, unless the change is obvious and clearly noted for a particular purpose, I don't use it. That's for my fine art work. If I'm fooling around, making cards or something for friends, then that's a different situation. I'll do anything.
An outstanding painter in our gallery, and a good friend commented about how much more time it takes to make a painting than a photograph. At first, I agreed with him, but then I thought about it. I go out for many days, taking hundreds or thousands of pictures to get the ones I want, take them home and spend hours or days in post processing. I experiment with several versions to get the print to be perfect… So I guess it depends on the picture and on the painting. It's just a different process.


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This stunning aspen leaf necklace takes more than seven hours to make, from harvest to the finished piece. Each one begins with a real aspen leaf, made semi-transparent through an intricate filigree process that exposes the lacy vein structure. Next, a delicate layer of copper is applied to each leaf to strengthen and preserve it. The leaves are then hand-dipped in antique gold, producing a lustrous finish that preserves the essence of nature's design. Suspended from a 14k gold fill chain, the g


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Where would we be without hot water? While Los Angeles is not well-known for its chilly winters, hot water heaters are still critical for washing dishes, clothes, and yourself. Although ice cold water is great to quench the thirst of the animals at the Los Angeles Zoo in the mid-summer heat, it does little to help those who enjoy relaxing bubble baths to cap off the end of a hard day's work. If you find yourself with little or no hot water, allow our technicians to help fix what has been broken and get you your hot water back. We will ask you about the problem as well as any symptoms or other things that you have noticed within the last several weeks in order to effectively pinpoint the problem. While our skilled team can usually repair hot water heaters, in some cases, units are old and require replacement. However, we will do everything we can to save you time, money, and aggravation by thoroughly investigating the unit as well as other potential causes of a lack of hot water.Read More
We service Everywhere
We stand by our one-hour guarantee: When we say we can get a technician to your front door or office within 60 minutes, we mean it. We have teams stationed by the STAPLES center, in Signal Hill, near Botanical Gardens, by the Los Angeles River, and everywhere in between. Whether you are a resident or a business owner, if you live in the Greater Los Angeles area, Ritz Plumbing has got you covered. Our team is readily available and will meet with you either at your home or business and fix the issue so that you can resume your life and business as normal. In many cases, our technicians are able to remedy the problem with no major repairs, but should you need additional work, rest assured that we will be with you every step of the way.Read More
Sales, Repairs and Installations
If you feel confident repairing a broken fixture or clogged drain yourself and just need the part, not the service, you can rest easy knowing that we use a variety of quality, professional-grade products. However, what happens when you put that washer on too tight, or when your plumbing snake gets caught in the toilet while attempting to fix a clogged drain? You may not want to admit it, but if you need our help, you can call on us at any time, and we won't say a word about your attempted efforts. We understand the importance of using high-quality parts, and the products we install on a day-to-day basis are designed to last for years. From sales, repairs, and installations, Ritz Plumbing stands behind each and every aspect of our business, and there is nothing we would install in your home or business that we would not otherwise use ourselves.Read More
Plumbing Experts Since 1931
What can we say? We've been serving the residents of Los Angeles for nearly eight decades, and generations have depended on us for reliable service, quick fixes, and skilled installations. Our experience doesn't just highlight our training in our industry, but it also sheds light onto our commitment to serving you with trust and respect. At Ritz Plumbing, we realize that, as a customer, you have many options when it comes to your residential and commercial plumbing needs. Why take the risk of hiring an over-priced and under-skilled company when Ritz Plumbing is a quick phone call away? There is a reason that we have been in operation for so long – we treat each of our customers with reverence, and we make sure that you are comfortable and completely understand the process and the work needed to fix your problems.Read More
Emergency Plumbing Services
Afraid of spending too much money to call a plumber after-hours? Don't be. Ritz Plumbing doesn't charge by the hour, so you will only be responsible for paying for what is needed to fix your problem, and we will stay with you as long as it takes to make sure that it is done right. If your sump pump is failing or you find a small leak and fear it taking a turn for the worst, don't wait until the last minute. If you do, you might find that the expense of damages is significantly more than calling one of our emergency plumbers to help you. Our emergency plumbers understand the importance of quickly responding to calls, as even several minutes could potentially mean devastating damages, depending on the leak or problem. When you call us, we guarantee that we will have an emergency plumber arriving at your location within one hour. How many other plumbing and pipe repair companies can say that?Read More
Free, Reliable verbal estimates
Free? Yes, that's right. How could you possibly turn down something that's free? We understand how nerve-wracking it can be to call a company and get a quote for a service, particularly if you are unsure of what that service will entail. Have you ever had technicians seem to drag out the simplest repair by all but making themselves at home on your couch while they "wait" for a part? If so, you will be happy to know that, unlike other companies, Ritz Plumbing charges by the job, not the hour. This benefits you as you will always know our estimate right away as we will do our best to give you the most accurate quote to the best of our knowledge depending on the information you provide. In some cases, a relatively easy fix such as broken pipe valves, a clogged toilet, or a leaking faucet may turn into something a little more complicated, but you will always be informed of our progress and will have complete control over the work that we do. If you choose not to continue with our recommended maintenance or additional repairs, that's okay. The ball is in your court.Read More


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After issuing guidance earlier this year, the IRS has issued superseding guidance to agents on calculating the maximum loan amount in the event of multiple loans. Document Excerpt This memorandum supersedes interim guidance TE/GE-04-0417-0016 entitled Computation of Maximum Loan Amount under IRC § 72(p)(2)(A), issued April 20, 2017. This memorandum directs EP Examinations staff to […]
Computation of Maximum Loan Amount in the case of Multiple Loans
Updated Suspension of Benefit provisions for Plans in Critical and Declining Status
Revenue Procedure 2017-43 provides updated guidance for multiemployer plans in critical or declining status applying for Treasury approval of suspension of benefits. Document Excerpt This revenue procedure contains revised procedures for applications for a suspension of benefits under a multiemployer defined benefit pension plan that is in critical and declining status under § 432(e)(9). These […]
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|© 2019 Black Swan Telecom Journal
|protecting and growing a robust communications business
|• a service of
|Email a colleague
May 2012
Dear Colleague,
As editor and publisher, I think it's best to tell you a bit about the origins of my organization so you understand our goals.
Since 1994, my research organization, Technology Research Institute (TRI) has been publishing research studies in the telecom software market.
Soon after co-founding TRI with Stanley Klein, an editor/publisher in the Computer Graphics field, we received a key consulting assignment from Tandem Computers (now HP). The mission: research the potential for commercial software in a new area called "telecom billing".
Capitalizing on that positive black swan consulting gig, TRI published the first two syndicated research studies on the global telecom billing software market -- one study on "wireline billing" and another on "wireless billing".
As years went on, we published several B/OSS market studies on subjects such as provisioning/OSS, data warehousing, customer analytics, service assurance, and customer care software.
In 2001 Dr. Lorien Pratt and I teamed up to publish the first syndicated report on revenue assurance, cost management and mediation software. And it's that study that introduced me to this highly interesting practice area we now call business assurance.
For a five-year period, I joined Washington DC based Dittberner Associates and became their B/OSS research director before re-launching TRI in 2009 as an independent research boutique.
By 2009 the telecom B/OSS and related report business had become pretty crowded with competitors, forcing me to try something new. And with encouragement from people like Commsrisk editor, Eric Priezkalns, we launch Black Swan Telecom Journal in 2012.
Today we post our stories to three journals, Black Swan, Telexchange Journal, and Top Operator.
Now while the chronology I just described sounds like a smoothly planned evolution, it was anything but that. Like most small businesses, we've had our ups and downs. We've published winning research reports, but also a few duds.
What's sustained us over the years is our ability to reach out to industry experts and listen to what they had to say. For our 2015 research study on Telecom Fraud Management, for example, there were 14 research sponsors and dozens of other contributors I spoke to in preparing the report.
With your help, I get to do what I enjoy most: tap into the minds of telecom's brightest experts, strategists, and doers... then tell you what I learn.
Copyright 2012 Black Swan Telecom Journal


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I love the way brass looks but I have a hard time using it, it's not soft at all and I am not strong enough to use it. These pieces I did are very inspirational but I really struggled with them, my stamina and strength just is not what it used to be.
brass chain and bead caps with huge carnelian beads
brass chain and bead caps with huge carnelian beads
more carnelian beads with iridescent rondelles and brass chain with brass and copper bead caps
different style of necklace, this piece is actually one thick bracelet that can be connected to the necklace seen above and worn as a two tier necklace
pendant made for my sister Jennifer
pendant on brass plated cross chain
from Rebecca


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Add an image or write a description for this store.
People getting updates on 1855.com Wines
Be the first follower of this store and get updates on your profile.
Page 1 of 21855.com on Snooth
July 2017
Hello,I am a writer working on a historical piece, and wondered if anyone had any ideas about what fine wines and champagnes Londoners would have been drinking in the late 1930s. Surprisingly hard to find!Thanks,Alan Read More
June 2016
Regardless of the Barolo's style, you'll get more of its potential out of of a 15-year-old Bordeaux or CA cab than you will out of any serious four or five year old Nebbiolo from the Piedmont. Plus if you insist on drinking 3 to 4 year old wines, how will your palate have a chance to evolve? Decanting is not the be all and end all and certainly ... Read More
January 2015
I've been watching some YouTube videos of Sommeliers participating in a blind tasting. There's some terms they are using that I am curious about.They use the terms "Medium" or "Medium-Plus" when describing things like viscosity or aromatic intensity. "High" and "Low" are also thrown around quite a bit.Is there an organized list or description sy... Read More
October 2014
Here's another of those eye-popping offers from HDH, though it always surprises me how (relatively) reasonable bottle prices are for older Bordeaux library offerings compared to those from the last several years. And Montrose itself was never really found by the Chinese. There's no question of provenance here since these bottles are all from the... Read More
September 2013
Château Lynch-Moussas 5ème Grand Cru Classé 2000Snoothrank:
I bought this bottle of wine from the website www.bidforwine.co.uk/auctions/show/42536.Pauillac is located on the east side of the Medoc peninsular about 25 miles north of the city of Bordeaux.It is probably the most prestigious appellation in Bordeaux with 18 Grand Cru Classe in the 1855 classification.Chateau Lynch-Moussas [www.lynch-moussas.... Read More
May 2012
Over the course of the last few months, the Bordeaux 2009′s have started hitting the shelves. With hot, dry weather throughout the growing season, this vintage has been receiving great reviews. Willow Park Wines here in Calgary, AB brought the 09′s out last Friday night and offered customers a chance to taste a nice line up of them at their ann... Read More
May 2012
My first love (well, in terms of wine) was a bottle of 2002 Sirius Bordeaux. Sitting in our first rental appartment, I remember it standing out to me compared to what I had been drinking previously and it tweaked an interest.By 2006, we moved into a new place that had a small wine storage room. Our oldest son had been born in 2004, so I figured ... Read More
November 2011
Finally had an oppurtunity to get a Grand Cru Bordeaux for a resonable price, and a 2005 third growth at that!I haven't opened it yet. I may let it sit a while. Anyone have this Chateau? Any suggestions for other reasonable Grand Cru worth trying? Just Curious as always... Read More
October 2011
Just a quick posting on a tasting we did last week. We've been celebrating our tenth anniversary, and I stockpiled 2001s. Good thing it was a strong vintage in so many places. Of course, the 2001 Gran Reservas from Rioja are, in some cases, just hitting the market and are terrific values. We celebrated with a bottle we bought in the first cou... Read More
September 2011
The Liv-ex Bordeaux Classification is a classification of Bordeaux wine compiled by the British internet and phone-based wine exchange, London International Vintners Exchange (Liv-ex) in March 2009, with an aim to recreate the Bordeaux Wine Official Classification of 1855 in a modern economic context, 154 years after the original compilation.Ver... Read More
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Many brides today are embracing the inclusion of "something old" in their weddings in the form of heirloom pieces from their family. One of these such treasures is the cameo. These generally come in the form of a brooch or pendant and are often an oval shape with a portrait of a lady carved on the top in a contrasting colour. Cameo jewellery was super popular back in our Nanna's day and even before then, so they often appear in a treasured trinket box and are brought out for special occasions.
Inspired by antique cameo jewellery, I've put together some images of cameo inspiration to carry through the theme for a wedding. I'm really loving this Marie Antoinette inspired feeling of old world ladies!
Cameo cake & cupcake – Source Cake Geek Magazine
Cameo cookies – Click on the link to follow a tutorial to learn how to make these yourself
Burlap cameo wedding invitations – Invitation Crush
Cameo detail on bride's sash – Image by Korie Lynn Photography
Cameo & bow detail on wedding shoes – Any Anne
Vintage cameo cookies – bbsweetslove on Etsy
Cameo wedding dress motif – Kathleen Barry Jewelry on Etsy
Cameo earrings – Source OneWed
Blue cameo wedding invitation suite – Imagine DIY
Cameo cake pops – Source OneWed


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Last night an estimated average audience of 307,170 people watched the premiere episode of X Factor USA on TV3, compared with 325,130 watching The Ridges the previous night. X Factor USA was down slightly on last year's premiere average audience figure of 320,480.
X Factor USA was still TV3's most viewed show yesterday, followed by 3 News on 263,600.
Full ratings figures for yesterday to come.
* Of course the reach for X Factor USA will be greater than that for The Ridges, but it was much longer show.


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I've reviewed a bunch of Fitbit devices ever since it launched in South Africa back in 2013. If you want to know the basics of what these devices are capable of, check out my last extensive review on the Charge 2 as I won't be getting into it all again. If you're reading this review, by now you should be familiar with the brand and its capabilities.
Quick apology, I was meant to do this sooner but I've been traveling quite a bit and things got a bit crazy the last few weeks.
Anyway, this review is going to be a quick bullet point one, so here goes.
- I like what the Fitbit Versa looks like, and yes, it is similar to an Apple Watch and sometimes you make mistaken it for one when you see it.
- I think a square-faced smartwatch works better, and the analogue style suits a round face.
- When I chose my review unit, I opted for the pink. I regretted it soon after because it's too pink; just a personal choice.
- Sometimes it feels too tight on my wrists, so I adjust it in hopes it doesn't affect the accuracy. This has more to do with my wrist size.
- There are a lot of custom faces you can choose from, instead of the regular Fitbit ones; nice to see third party options.
- It has grown into a platform of its own now but I don't use other apps with it, and have not used the Deezer app. Prefer my existing music services.
- The watch does everything you'd expect a Fitbit to do wrt to tracking your movements and workouts, which is a winner for me. I don't need the extra frills.
- An unbeaten feature for me is the 5 day battery life. I can go on quick business trips without packing another charging cable and dock.
- The app recently has been updated to support period tracking, if this is something women may find useful. It seems accurate.
- Not exactly new, but Fitbit Coach is like having a personal trainer on your wrists, perfect if you want to start a new routine.
- There is no GPS functionality on the Versa.
People always ask me if they should get a Fitbit or Apple Watch and considering both look similar, your decision should not be based on looks. If you value thorough tracking of your workouts, and want to be a part of leaderboard to compete with your friends, then Fitbit is the better option. It has a community feel to it and healthy competition is always good, especially if you're the type who likes this sort of motivation.
If you're just baked into the Apple ecosystem, then get the Apple Watch. I personally find that there is nothing making me wear my Apple Watch every day, there's no rewarding aspect to use it for fitness. Everytime I updated or changed phones, I lost all my workout data – those rings showing your movement tracking, and it annoyed me. I know how to save it now but it's too late, I lost a lot of data. Also I am aware I have a 1st-gen Apple Watch, the battery life is bad now, barely lasts a day.
Battery life, as mentioned above, on the Fitbit is a good 5 days. This works out perfectly for me when I travel on quick trips; I have one less charger to pack and reduce bulk. Also I do love the Fitbit app and the way the data is displayed.
Price: R2989 at Takealot.


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|Photo: Nicole Franzen
Sounds like a Grade-A plan to me! Today they share their thoughts on the future of food jobs, success in the food world, and whether or not food is getting good-er (apparently my grammar is not). Read on!
Will: What was your favorite breakfast cereal as a kid?
Taylor: Kix. Hands down. Or when I was super little it was Cheerios with honey drizzed on top (not to be confused with Honey Nut Cheerios).
Dorothy: That's hilarious! We also loved Kix. It was the only 'junk food' cereal that my mom would allow more than once a year.
What drink would you order on a first date?
Taylor: Well that depends on where we are. Casual? Arnold Palmer (only if the lemonade is fresh squeezed and the iced tea is homemade). Beer Bar? A saison to start off the night. Wine establishment? A glass of Lambrusco.
Dorothy: I'm always nervous on a first date, so I just order red wine.
If Julia Child came over for dinner, what would you serve her?
Taylor: Oh dear. Something with a lot of wine in the preparation so that we could both enjoy some before the meal. Her for pleasure and me to calm the nerves.
Dorothy: I'd probably try to keep it simple and of course homemade, so I could focus on the conversation, which would likely be much more satisfying than the food.
Jobs in the food world include way more than line cooks and restaurant critics. What's the weirdest food job you have ever come across?
It's so true! On a daily basis, we might get three line cook jobs and one job that we have never even heard of before...or only imagined in our wildest dreams (like chocolate tester for Green & Black's). I have to say that the jobs rarely sound 'weird' as much as they just sound very creative or different. Perhaps I'm biased, but it's rare that we come across a job that doesn't sound at all interesting to me - there's just so much inspiration when it comes to food. We try to post out-of-the-box opportunities, including short-term non-traditional-pay jobs (like internships that barter for sustenance) or even farms that are looking for farmers to keep them going. We want Good Food Jobs to be the place you go for the entire spectrum of opportunities within the realm of sustainability and food culture.
So you guys started this thing called Good Food Jobs. What exactly is it? And what is a Good Food Job anyways?
Good Food Jobs is physically an online job search engine designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm, and intellect. But for us it holds much more meaning than that. We're creating a centralized meeting place for people to go where others can understand their deep interest in food. Too many times we were seen as 'outcasts' for preferring part-time gigs in the food world to a salaried 'management' position at fill-in-the-blank corporate company. What we are trying to communicate is that there is a lot of work to be done to bring our food system in the right direction and that a Good Food Job is anything that helps accomplish that. It can mean a totally different thing when you are 16 than when you are 60. There is a spectrum along which you can move to accomplish what you want in terms of doing good within the (food) world.
You have a fabulous blog on Good Food Jobs called Gastrognomes where you profile exciting, inspiring (not to mention totally awesome) people in the food world. Are there any interviews you've done that really stick out? And have your found anything common among people who do well in the food world?
Taylor: In terms of a common thread: the people that succeed are the ones that put in some serious elbow grease up front. Some of it's paid, some of it's barely paid. But they get out there. They meet people. They contribute. And that sparks ideas and helps propel them to be doing what they want to be doing. And accomplishing what they want to accomplish. And learning more than they ever imagined they would.
Dorothy: I'm continually amazed by how much overlap there is in the advice that people give each week. We literally hear the same things over and over again: follow your instincts, don't let anything stop you, get up and do something, do what you have to to get the experience you want and let the paycheck come once you've built some skills, meet and talk to as many people as you possibly can, etc... It never gets boring for me to hear it, and I hope that's true for our readers as well.
Say you're a college student looking to get into the food world (oh wait, that's me!). What advice would you give to a college student setting out to find a career in food?
We often talk about how much you learn over the course of your 20's that you didn't expect to learn when you had just graduated college. Including the fact that you might never use your specific degree (but that doesn't mean it wasn't useful!) If I could give my 22-year-old self some advice, I'd say not to worry so much about what my degree prescribes, and to explore as many different opportunities as possible, whether I feel traditionally qualified for them or not. The best way to learn what you really want to do, what you have enough passion for to do on a daily basis, is to try out lots of things. This will also teach you what you have a tolerance for in terms of other work-related issues, like office culture or a difficult boss or a very hot kitchen. You'd be surprised how good it can look on your resume when you have a lot of practical experience, and the confidence of knowing what you want and don't want out of your career.
On that note, how is the food job scene changing today? What are going to be the big food jobs of the future?
That's yet to be determined! We've noticed something on Good Food Jobs, though - there is a void right now. About two thirds of the time there are entry level jobs: internships (paid and unpaid), low hourly wage positions, and the like. Then a third of the time there are super specialized positions, where you need a lot of experience just to get an interview. What we want to see are more of the mid-level jobs. Jobs where you need someone smart and capable, but they don't have to have 10 years experience yet. This will come with time. We see all sorts of small food businesses popping up. And as this grows to a sustainable size the jobs will come with them. But in the meantime, don't wait! Rack up the experience. You never know where it will lead you.
As you guys have set out to create a online hub of good food jobs and the food world keeps growing and growing, I have to ask: is food getting good-er?
Ha! Your grammar is impeccable. Well, as with any situation that looks bleak from the outset, we do have to keep a positive state of mind in order to keep trudging along, attempting to change the world one job at a time. People are becoming more and more aware in a way that is lasting, not trendy. And there are more and more interesting and diverse job opportunities out there now, not to mention room for creating new food businesses. It's always a good time to take action and do something to improve your own life and the lives of others.
What are you making for dinner tonight?
Taylor: Bean soup. Just cleaned out the cabinet of dried beans: black, kidney, chickpeas, lentils. Simmer all day with homemade chicken stock, two chopped onions, some cumin, and salt at the end. Blend it up come dinner time and serve with creme fraiche, avocado, homemade hot sauce and lemon / garlic / paprika oil. Mixed greens on the side. And hand stuffed sausages. On the grill. First time of the season!
Dorothy: That has yet to be determined, and now that this interview is done, it's time to start looking for some inspiration...
Still Hungry? Check out the Good Food Jobs website and follow them on Twitter @goodfoodjobs.
And check out past Table Talk interviews with Spilled Milk, Big Girls Small Kitchen, and The Amateur Gourmet.


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How to Load External Flash Video (FLV) Files (AS3)
This article can be considered a sequel to "How to Load External Flash Video (FLV) Files (AS2)." The code suggested here is nothing more than the ActionScript 3.0 way to accomplish the same goal achieved earlier; namely, to load an external Flash video (FLV) file at runtime — without using the FLVPlayback component. To be sure, there's nothing wrong with FLVPlayback. Its skins are customizable (all the more so in Flash CS3, which is the first version of Flash to support AS3) and it provides plenty of built-in widgets, such as play/pause, a volume slider, mute button, and the like. But to get those features, even if you choose a non-skinned component, you pay a 49KB price in an ActionScript 3.0 document. If you go without the component, it costs you less than 1KB. That means site visitors can spend their bandwidth on your video content itself, rather than the video player.
An answer, short and sweet
As described in the AS2 version of this article, you're going to use an instance each of the
NetConnection and
NetStream classes in addition to a Video object. In ActionScript 3.0 — this is really neat — you can even create your
Video instance via ActionScript. This is new. If you like, though, you can also still use the Library panel to create a video asset beforehand and drag it to the Stage. We'll look at both approaches. First, the completely programmatic way:
var vid:Video = new Video(320, 240);
var nc:NetConnection = new NetConnection();
var ns:NetStream = new NetStream(nc);
var listener:Object = new Object();
listener.onMetaData = function(evt:Object):void {};
ns.client = listener;
How it works
An arbitrarily named variable,
vid, is declared and set to an instance of the
Video class. To specify the size of this video, two parameters are passed into the constructor: a width and height of 320 and 240 pixels. As it turns out, this is the default, so you can leave those numbers out completely and your video will show as 320×240. If you want something bigger or smaller, or if your video's dimensions are some other aspect ratio, specify the relevant numbers. The line immediately following,
addChild(vid), invokes the
DisplayObjectContainer.addChild() method on the timeline in which this code appears.
Why the timeline? Because the method stands alone, doesn't have an object reference prefixed to it. (In contrast, other methods in the above snippet are preceded by object references.) What's a
DisplayObjectContainer? Well, it's just another class, like the others we're using here.
DisplayObjectContainer is inherited by a number of everyday classes, such as
The timeline in which this code appears (i.e., the main timeline) actually is a
MovieClip instance, which means it has access to the
addChild() method thanks to the fact that
DisplayObjectContainer is a grandparent in its family tree. By "adding the child"
vid, you're simply making the Video object visible. You're adding it to the display list of the main timeline, which means it'll show up visually (even though it exists before then and would even if you failed to add it to the list — in which case it just wouldn't show).
So now we have a Video object to display the video. Now we need to hook it up. Another arbitrarily named variable,
nc, is declared and set to an instance of the
NetConnection class, then the
NetConnection.connect() method is called on it and passed a
null parameter. Why
null? All that means is that we're requesting a progressive download FLV file; that is, one that isn't streamed via Flash Media Server.
With this connection established, a third arbitrarily named variable,
ns, is declared and set to an instance of the
NetStream class. This instance is associated with the net connection, and the
Video.attachNetStream() method is invoked on
vid to associate it with the net stream. This may be a bit tedious, but it's not too bad, and certainly pretty straightforward.
The next three lines merit a bit of explanation. Here they are again:
var listener:Object = new Object();
listener.onMetaData = function(evt:Object):void {};
ns.client = listener;
This is one of the very few exceptions to how event handing is done in ActionScript 3.0. Normally, the task is done as described in this excellent article by Trevor McCauley, "Introduction to event handling in ActionScript 3.0." Here, the
NetStream.onMetaData event is taken care of by a sort of liaison — a generic
Object instance — the way it's often done in AS2. Why are we even handling
onMetaData? Strictly speaking, you don't have to. If your FLV doesn't have metadata embedded in it, the
onMetaData event won't be dispatched when the video starts playing. Most FLV encoders, however (including the native Flash Import Video Wizard), do embed metadata, and if you don't handle the dispatched event, you'll see an error message in the Output panel. The above three lines simply create a dummy stand-in function (that doesn't do anything) and associate it with an
onMetaData property of the
Object instance, arbitrarily named
listener. This object is then connected with the
NetStream instance by way of its
client property.
NetStream.play() is invoked on
ns and told which FLV to play.
What if I prefer a made-by-hand Video object?
If you remember the AS2 version of this article and prefer your older workflow, drop the first two lines of the above code sample. Instead, right-click / Command-click in an open space in your Library panel, choose New Video… from the context menu, hit OK to accept the default values — this gives you an ActionScript-controllable Video object with an asset name of Video 1 — then drag that asset to the Stage. Size it to the dimensions of your video content, then use the Property inspector to give the object an instance name, such as
videoPlayer. That instance name will be your key to associating this Video object with the
NetStream instance:
var nc:NetConnection = new NetConnection();
var ns:NetStream = new NetStream(nc);
var listener:Object = new Object();
listener.onMetaData = function(evt:Object):void {};
ns.client = listener;
And there you have it. See how most of that code overlaps?


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Games Recommended for you
Wasting Bullets
Share this game with friends
Wasting Bullets Info
Wasting Bullets is an arcade shooter with an interesting concept.
In Wasting Bullets, you play as a blob of goo in a maze puzzle that must shoot your way out. Enemies are everywhere.
The catch in Wasting Bullets is that to move, you hit the arrow keys, which also fires bullets in the direction opposite to where you are moving. So the challenge is to time that with the enemy's movements. There will also be a limited amount of bullets and when you run out, it is game over if there are still enemies left.
Overall, simple, challenging and fun.
Controls: Arrow keys to play.Last updated on 18 Jul , 2017 by James Wray.
Sorry. No data so far.


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Tampa/St. Petersburg Florida Confidential Medical Chart Storage
The companies listed below provide document storage services in Tampa/St. Petersburg, Florida and the surrounding areas.
DGVault Records Storage (Tampa)4745 Oak Fair Blvd.
Tampa, FL 33610
Sales Contact: Bill Dunne
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Baby Loss / Stillbirth
If you are struggling through pain and grief following the loss of your baby you may find it helpful to talk to someone.
Our qualified counsellors are available to offer professional and confidential counselling support to you.
Call today to make an appointment 01923 232 179, or send us a message using the form here:
Your details will be legitimately used and stored for the purposes of arranging an appointment, informing you about our services and record keeping.


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HTC Corp (宏達電), the world's No. 5 smartphone maker, has announced that it will hold promotional parties in Europe to advertise its new phones on Sept. 1, a day before the opening of Germany's IFA 2011 tech fair.
On Friday, HTC said on its Facebook page that consumers would be welcome to attend the parties in the UK, France, Spain and Germany, where there would be "a few phone treats" for fans to enjoy.
The date of the parties is just ahead of the IFA 2011, the world's largest trade show for consumer electronics and home appliances, which is scheduled to take place from Sept. 2 to Sept. 7 in Berlin.
The market anticipates that the new HTC phones will run on Microsoft Corp's Mango operating system, the latest version of its Windows Phone 7, because the software powerhouse is also planning to showcase the platform on Sept. 1 with partners such as Nokia Oyj, HTC, Samsung Electronics Co, Acer Inc (宏碁) and ZTE Corp (中興).
To take advantage of the Christmas shopping season, HTC is also expected to launch other high-end smartphones running Google's Android OS at the parties, with built-in sound effects from Beats Electronics LLC.
Earlier this month, HTC announced it would buy a 51 percent stake in the US-based headphone maker for US$309 million, saying it expected to have a number of products that incorporate Beats technology on the market by the end of the year.
Local media reports have said that the new Android phones could include the HTC Vigor, which will be sold in the US supporting LTE (Long-Term Evolution) network, and the HTC Ruby, which will go on sale in Europe and Asia with HSPA (High Speed Packet Access) connectivity.
Both the Vigor and the Ruby will be powered by a 1.5 GHz dual-core processor and will have an 8-megapixel camera, as well as a 4.3-inch touchscreen enabling a resolution of 1280x720, which is higher than the iPhone 4's resolution of 960x640, the reports said.


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Prosecutor: Driver in crash that killed teens was on PCP
NORTH BERGEN, N.J. – A New Jersey man accused of speeding when he fatally struck two teenagers last weekend is facing additional charges after investigators say he tested positive for PCP.
Hudson County prosecutors said Thursday that 23-year-old Eric Patterson has been charged with two counts of aggravated manslaughter. The Jersey City man was charged with death by auto and assault by auto after the crash Saturday night.
Authorities say Patterson was driving 74 mph in a 25 mph zone when his car went over a curb and hit 17-year-old Bryan Rodriguez and 16-year-old Noel Herrera on a sidewalk in North Bergen. Another teen was injured in the crash.
Patterson said at a court appearance Monday that he plans to hire an attorney.


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Cuba is a timeworn yet magnificent country and boasts stunning white sand beaches through to buzzing colonial towns… an ideal location for our cycling challenge!
This 373km cycle challenge takes us on an incredible journey incorporating history and culture. Starting in Havana, we ride along shimmering coastlines, past tobacco and sugar cane fields and through thriving farming communities, where for many aspects of Cuban lifetime has stood still. Vintage Chevrolets, salsa and the occasional cocktail will definitely feature highly as we ride through this beautiful country.
We end our charity challenge in Santa Clara at the Che Guevara Mausoleum – a fitting end to this amazing fundraising event.


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For an extended weekend, Thursday 23rd – Sunday 26th April, five members from the Young European Movement UK attended a JEF International Seminar in Bordeaux, France on the topic of mobility, with a good time had by all those attending. A huge thanks to those at JEF France for making the seminar happen and for creating such a positive experience! And also thanks to Les Jeunes Européens de Bordeaux for being such great hosts to such a beautiful city!
[bg_faq_start] [bg_faq_start]
About the seminar:
YEM UK was one of 7 partners involved in planning the International Seminar organised by JEF France. Chris Powers as International Officer was responsible for the UK delegation on this trip and so had to chair a couple of the discussions on 'welcoming migrants' and the obstacles and opportunities for those migrating, along with co-running a workshop on writing for The New Federalist on a Sunday morning! Alongside this there was a panel discussion with an MEP, an academic and the head of Erasmus+ in France; a Swedish Fit session in the park, really nice meals in really nice restaurants and lots and lots of workshops.
The seminar's high point was of course the party we held on Saturday night. It began with an international potluck dinner with food contributions by all the participating sections. The Spanish and Italians wowed with their food while the French impressed with their drink. The British contribution was a little more eccentric and focused around baked goods. We sent over Cherry Bakewells, Apple Pies, Custard Creams, Viennese Whirls (they're from England not Vienna) and Battenberg cakes (also from England). To ensure Scottish pride remained intact, we also sent over some Irn Bru which was enjoyed by many, with one JEFer commenting that it 'tasted like lollipops' and another suggesting that 'we should mix that with vodka'. In front of the biggest EU flag we have ever seen JEFers (except the Brits) danced magnificently to a variety of music ranging from Shakira to the Macarena and everything in between.
In short, a great time was had by all those attending and if you don't believe us, below are some words from YEM UK members who attended, all of whom experiencing Bordeaux as their first International Seminar.[bg_faq_end] [bg_faq_start]
In the participants' own words:[bg_faq_start]
Anna Wilson – YEM Warwick:
"I think the issue of mobility is an increasingly important one. It was useful to get perspectives from representatives of other countries that made me evaluate my own. I came away from the discussions with new knowledge and new opinions and these are going to inform decisions I make in future, as well as efforts I make to raise awareness of the issue of mobility. The seminar on mobility was particularly interesting given that the general election is imminent. EU membership in general and immigration in particular are perhaps the most contentious issues this time, and to be able to discuss these topics with people who have external perspectives has helped me to gather new ideas. The free movement of people is a core EU value, and now I think I have the ability to show the British public just how valuable it really is."
Fredrik Svensson – YEM St Andrew's
"The 2015 JEF seminar in Bordeaux was a truly exciting and stimulating experience! Meeting young individuals from all over Europe, discussing pressing issues which the EU faces as well as having a glass or two of the famous Bordeaux wine generated an inspiring and memorable weekend!"
Cate MacKay – YEM London
"What do new international arrivals need when arriving in a country? What can the community do to support them? And how can JEF help this happen? These were just some of the questions raised at the JEF seminar in Bordeaux and through much dynamic discussion the breadth and depth of such complex questions became more and more apparent. It is very encouraging, however, to know that so much energy and enthusiasm is being inspired within JEF and I hope there will be many more such successful events. I only wish my team could have been victorious in the quiz!"[bg_faq_end] [bg_faq_end] [bg_faq_start]
Fancy a YEM holiday?
YEM and its partner sections across Europe organise seminars and events all over the continent, all through the year. They're usually heavily subsidised and definitely worth considering! To find out about more and upcoming seminars you can visit HERE, sign up to our newsletter HERE, or e-mail Chris at firstname.lastname@example.com
Most importantly however, remember that to attend these events you need to be a paid up member of the organisation. To do so, you need only click HERE![bg_faq_end]


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Did you guys ever wonder where viruses like HPV, herpes, Epstein Barr came from? Why are 20 year old men being diagnosed with testicular cancer? Why are children being diagnosed with autoimmune conditions in record numbers? These epidemics were not the norm 60 years ago. Today 1 in 3 people will be diagnosed with cancer in their lifetime. Sadly, I don't know one person who doesn't have a friend or family member with cancer these days. And I don't know about you, but HPV was unheard of. Now the statistics are staggering. One out of two women will be diagnosed as positive! (Usually indicated by a positive Pap smear, then further testing is required). Genital herpes gets one out of 4 people. 90% of people are seropositive for Epstein Barr-the virus that causes mono, who is also the hidden link behind thyroid disease, coinfections like Lyme, chronic fatigue, fibromyalgia & lowered immunity. All of this leaves me thinking-what has happened to our immunity?! What are the secrets to living a disease free life? Why do we have many more synthetic medicines but everyone is sicker?
Ever since the industrial revolution which brought about many unsanitary working conditions, infections have been increasing. Fast forward to modern day, where we must watch everything that goes into our mouths, there's Fukushima radiation in the oceans, endocrine disrupters, preservatives, and fillers everywhere! Not to mention the pesticides and heavy metals that are sprayed aerially for all to enjoy. What I'm trying to say here is that our collective immunity is being lowered, making us more susceptible to things like infections and cancer.
So you may be thinking-ok Dr Jess, that's all understood but what do we do about it? You take your health into your own hands. You see a doctor for 20 minutes every year-they aren't going to fix you. We can be guides, but you FIX YOU!! So here's a bit of a guide. Not everyone has the same personal recipe and if you are sick, I recommend addressing emotional wounds and spiritual depravity as well. What makes you happy? Are you fulfilling your dreams or keeping others satisfied? Do you enjoy life? Do you question who you are and why you are here? Full health=mind, body & spirit. They are intimately connected.
1. Address diet: There is no correct diet for everyone. Not everyone can be vegan & heal properly. No one needs meat daily. No one needs dairy. The ketogenic diet may be right for one cancer patient but a plant based Gerson therapy diet may be correct for another. We need to be understanding of people's divine bodies and what works for them. It does need to be a self loving plant based diet free from pesticides and genetically modified organisms. Only eat food your ancestors would recognize that grows from the earth. Remember real food does not have ingredients. It is ingredients.
2. Certain herbs + nutrients can certainly heal. Again, this is individualized for each person. I think diet is most important, but we also cannot downplay the importance of plant medicine. For immune boosting herbs, look into my Immune Master which will keep away flares from viruses & bacteria by helping to regulate the immune system. (Of course you can get all of these separately on your own too). It contains:
- probiotics which support healthy bacteria in the gut where 80% of your immunity resides
- chaga mushroom a powerful immune stimulator-for example, check out this one study published in Mediators of Inflammation in 2005-"In preventive medicine, defense against invasion by foreign bodies is dependent on enhancing the natural immune system, including activation of macrophages and NK cells. Macrophages stimulated by mushroom products release several inflammatory cytokines, IL-1, IL-6, IL-8, TNF-α, and NO, all of which directly induce tumoricidal activity in macrophages. (1) The immunomodulating action of mushroom metabolites is specially valuable as a means of prophylaxis, a mild and noninvasive form of treatment, prevention of metastatic tumors, and as a cotreatment with chemotherapy."(2)
- zinc one of the best trace minerals to supplement as it helps increase digestive fire by aiding in an essential step in producing HCL, the acid necessary to trigger the release of digestive enzymes for absorption
- echinacea, a well known herb that has been proven to ward off viruses & colds in a number of studies. For years it has been used to ward off or provide early treatment for, colds and viruses. Preclinical studies lend biological plausibility to the idea that echinacea works through modulating immune mechanisms. Numerous clinical trials have been carried out on echinacea preparations: it appears that the extracts shorten the duration and severity of colds and other upper respiratory infections (URIs) when given as soon as symptoms become evident.
- Filtered water-A recent study done at the Puget Sound in Seattle showed birth control pills, cocaine & antidepressants mucking up the waterways. Invest in a worthwhile filter because no one should be drinking from the tap! Look into the Berkey or a reverse osmosis system. Water is life!
- Don't forget about amla, one of the richest sources of vitamin C. Vitamin C is the best immune stimulator which explains why it is given in IV form as the Myers cocktail for cancer patients. It also explains why the FDA has quietly made it more difficult to continue and afford this amazing vitamin IV! Nearly everyone could benefit from higher doses of vitamin C for immune support.
Now that we've gone over the herbs in my Immunity Master, lets review some other useful herbs and modalities that will help when you want to keep nasty bugs out and your health at tip top shape.
Other excellent herbs & modalties include cats claw, digestive enzymes specifically pancreatin, mushrooms like reishi, turkey tail or chaga, THC/CBD coffee enemas, vitamin D, glutathione (the master antioxidant produced in the liver) and colostrum. Lets talk about what some of the herbs and healing modalities can be used to increase immunity. What do you say?
1. THC/CBD-We have an entire system know as the endocannabinoid system that medical school just did not teach us about! Many patients have deficiencies in this system and the natural marijuana plant can heal. And in moderation, marijuana and cannabinoids can balance out this system that runs from our brains to our bowels. I don't necessarily recommend THC, tetrahydrocannabinoid, the psychoactive part of the plant to everyone, unless they're suffering from cancer. THC is synergistic to CBD in its anticancer properties. (See my YouTube video on "what I would do if I got cancer"). However, cbd, or cannabinoid oil, is an excellent immunomodulator and anti inflammatory agent that can not only fight cancer, but excels at revving up immunity naturally.
2. Vitamin D-approximately one out of 3 patients I see is deficient in this hormone. Across the country, its estimated that 1 million Americans are deficient. Yes vitamin D is actually a hormone, not a vitamin as it has far reaching effects in the body, not just at the site of production in the skin. We have all been so frightened by the sun that we stay away and this isn't the best course of action. We all need about 20-30 minutes a day in order to convert vitamin D to its active version. Nothing else can perform this feat, only the sun! Sunscreens have become a problem as most are chock full of endocrine disrupters & cancer PROMOTING agents like oxybenzene. I like Coola or Badger, who use zinc & other natural ingredients to protect us from UV rays.
3. Colostrum-colostrum is the first milk that comes out of the breast after a baby is born. It is produced by the mammary glands of all mammals during pregnancy. It provides the most nutrients and antibodies and is responsible for keeping the baby disease free for months or years. Today, colostrum has the casein and lactose removed and comes in a liposomal form which is more absorbable. It has been shown to increase immunologic properties that can enhance your ability to fight off microbes. "In conclusion, a bovine colostrum supplementation (Dynamic) increases serum IGF-I and saliva IgA concentrations in athletes during training. The increased concentration of IGF-I may have positive effects on protein synthesis, and the increased saliva concentration of IgA may activate the immunological defense against microbes on mucous membranes." (4) You can buy it in powder or capsule form online but make sure it is liposomal form for the best absorption!
4. Digestive enzymes like pancreatin-In Gerson therapy, we have recently drastically increased the daily dosage of pancreatin for our cancer patients. It has helped many of them in a much quicker time frame than we have imagined. And this is not surprising if you do a quick search of digestive enzymes and their benefits. Published in the Journal Current Drug Metabolism in 2014, "As reviewed in this paper, enzyme supplementation therapy may play an important role in several digestive and malabsorption disorders, such as EPI and lactose intolerance. Currently, the animal-derived enzymes represent an established standard of care, however the growing study of plant-based and microbe-derived enzymes offers great promise in the advancement of digestive enzyme therapy."(5). It makes sense when you remember that 80% of our immune cells and many of our serotonin receptors are located in the gut. We had better be giving them the ability to break down and absorb our nutrients with ample digestive enzymes, especially in the sick or elderly.
5. Cats claw-This South American herb has a wide variety of uses including displaying anti inflammatory properties, activity against ulcers, for wound healing, HIV, leukemia, and against viruses including herpes. In one study, "edible extract of cat's claw has had protective action against respiratory inflammation in mice. Pivotal mechanism of cat's claw is inhibition of iNOS and NF-κB expression that in turn have downregulated TNF-α, IL-1α, 1β, 10 and 17 successively. Also, little inactivation effect on COX-1 and COX-2 has been expressed through an in vivo study. This plant's bark has demonstrated anti-inflammatory action exactly the same as dexamethasone in an animal model, while it has attenuated about 40% of IL-4 while dexamethasone has not." Cats claw has proven beneficial for me with many of my patients in helping to modulate immunity and decrease pain.
Your body loves you and tries very hard to heal you in a sick world. We only need to find your specific recipe! If you'd like to start the journey into healing the natural way, contact me (under the consultations page) to be your guide while you become your own best doctor.
Much Love
Dr Jess
- 4. Wasser SP. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Appl Microbiol Biotechnol. 2002;60(3):258–274. [PubMed]
- httpss://www.ncbi.nlm.nih.gov/pmc/articles/PMC1160565/
- httpss://www.ncbi.nlm.nih.gov/pubmed/15035888
- https://jap.physiology.org/content/93/2/732
- httpss://www.ncbi.nlm.nih.gov/pmc/articles/PMC4923703/


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DOCSA holds a number of Social Events during the year. These include an annual birthday dinner, social sips at associated companies, golfing and go-karting plus others.
Keep an eye on the schedule to see what is coming up.
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