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Topic: Advice on mortarless brick oven design (Read 8843 times)
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Registered User
Posts: 5
Advice on mortarless brick oven design
March 14, 2012, 09:25:08 PM »
Hey folks, I'm planning on building a version of the mortarless ovens I've seen on this site. Mine will be round instead of square and I'm wondering what would be a good diameter for the interior to accomodate baking space and the coals. Also, what is a reasonable ceiling height to shoot for? Is there a thermometer available with multiple probes to track the heat in different parts of the oven? Any suggestions would be welcomed and I look forward to posting photos of the work in progress.
Re: Advice on mortarless brick oven design
Reply #1 on:
March 15, 2012, 08:24:50 AM »
Why not use mortar? I'm postive you will spend much more time fighting shifting, falling bricks than if you just did it right in the first place. IMO not a good idea.
Registered User
Posts: 5
Re: Advice on mortarless brick oven design
Reply #2 on:
March 15, 2012, 03:55:10 PM »
Actually, the guy at the masonry store was excited about the mortarless design. In his years of experience as a mason, he found that a perennial problem with mortar was the cracking due to expansion and contraction. The oven will be lined with a metal wall that will add stability. And in a few years when I retreat to Northern Vermont, I can take the oven with me.
Re: Advice on mortarless brick oven design
Reply #3 on:
March 15, 2012, 06:51:56 PM »
Since I have a chipped tooth from a piece of mortar that ended up in a pizza, mortarless ovens have always appealed to me- especially steel plate domed ovens. I've scrutinized every mortarless oven I've seen, both on this site and elsewhere, and while some have some good ideas, many miss the mark.
First off, use firebrick for any brick exposed to fire. I've seen more than a few mortarless ovens use regular bricks, which is a really bad idea.
Second, insulate- both under the hearth and over the dome. I've never seen a mortarless oven with insulation and insulation is critical for maintaining pizza baking temps.
Third. Weatherproof. Rain on insulation is going to be both a mess and, with a very hot oven, possibly even dangerous.
Needless to say, what I'm describing is probably a lot more complicated and costly than what you're envisioning, but I think if you want WFO pizza, you've got to take the extra steps.
Another thing that appeals to me about a mortarless oven is the potential to save some money. Someone recently posted a link to a great deal on mineral wool blanket insulation (for the dome). According to my calculations, I think one could insulate the dome for less than $100 with this. You can't put blanket insulation under the hearth, though, and board insulation can get really costly, so that's a bit of a wrench in my own personal oven building vision. I might be able to fashion a perlcrete with sufficient compressive force, but I'm not sure. I'm still working on that.
Weatherproofing the whole unit with some sort of structure has been another tricky issue for me- especially some sort of inexpensive structure that could be disassembled and moved. It would be kind of silly to have a brick structure that could be moved, but a housing unit that couldn't.
One thing to consider when working with steel is that heat accelerates oxidation. That being said, you do see angle steel quite frequently in mortared oven plans (such as over the door) and I don't hear of any complaints about the steel components rusting out. If you are using steel, though, I would stick to steel components that are easily replaceable, such as angle steel and steel plate.
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Posts: 1302
Location: Detroit
Re: Advice on mortarless brick oven design
Reply #4 on:
March 15, 2012, 08:38:01 PM »
Perlcrete has a bit more tensile strength then some give it credit for. When I demo'd my old oven I actually was able to take the entire insulation layer(~5'x5' )out in one piece and purposely broke it into smaller pieces. I think if you are sure to use agricultural grade perlite that is not coated in silicon and cast it into pieces 24" x 24" or so you would have no issue moving and re-using it. Vermiculite, silicon coated vermiculite(around here sold as zonolite), and silicon coated perlite do not form nearly as strong of a product. If I was building another oven I think I would d it this way anyway, perlcrete is very wet and takes forever to dry when cast in place, but like this it dries much faster in my tests. I've even though about casting blocks of perlcrrete and then shaping them with an ax like the traditional builder do with tuff to insulate the dome in traditional fashion.
As for the mortarless oven, If done right I think it would work fine. Scott has given lots of good advice already. Depending on budget and how fancy you want to make it, I think you could make a really nice mortarless oven using castable refractoy. If pizza is the goal you only need the oven 1.5" thick or so. I'd make a round oven with walls 13" high and a flat ceiling cast into nice small pieces.
Re: Advice on mortarless brick oven design
Reply #5 on:
March 15, 2012, 09:06:01 PM »
Jeff, that's very helpful, thanks.
So if I'm hearing you correctly, traditional perlcrete can handle the weight when placed under the hearth? Are we talking about a slightly higher concrete ratio to perlite? Also, what thickness would you suggest?
That 1.5" thickness suggestion- is that dome, walls and hearth?
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Posts: 1302
Location: Detroit
Re: Advice on mortarless brick oven design
Reply #6 on:
March 15, 2012, 09:40:22 PM »
For clarity you would need a structural layer of some sort under the perlcrete, but yes the perlcrete supports the compression load of the oven no problem. Under the oven I use a 6:1 ratio of Perlite to Portland by volume. Mix the dry ingredients with gloved hands then gradually add water and hand mix until you can squeeze a ball in your hand that will hold together. The perlite shrinks a ton once wet ,so I figure 2 times the needed volume of perlite. For instance for 1 cubic foot of finished perlcrete I would figure 2 cubic feet of perlite. 4" would be plenty for a pizza oven for home use.
I would do the dome and walls 1.5" thick because that is the minimum thickness recommended for most castable refractories I have looked into. This would be plenty of mass for pizza. I would probably do the floor in standard thickness firebrick.
Re: Advice on mortarless brick oven design
Reply #7 on:
March 16, 2012, 05:21:03 AM »
Thanks, Jeff.
Registered User
Posts: 138
Location: Maryland
Re: Advice on mortarless brick oven design
Reply #8 on:
March 21, 2012, 11:34:18 PM »
I have almost finished building an oven similar to what you describe although square. Entirely of firebrick. I used standard firebrick about 95 and 30 half thickness fire brick. It sits on ground on 4 16inch pavers. The inside dimensions are 27 inches square, the outside is 32 inch square. It is similar in design to the mortarless ovens seen in this forum . The ceiling is made with angle iron and standard firebrick. The half thickness brick is laid on top of the ceiling going the opposite direction of the ceiling. On top of that I put durock and then poured a 2 inch layer of perlcrete. Under the oven floor I put a 4.5 inch layer of perlcrete. Just fired it up tonight for the first time and got pretty good results. Will try to post pictures. It kept the heat pretty well. Still giving off a fair amount of steam from the water left over in the perlcrete which was poured a few days ago. Once everything is good and dry I will stucco the top perlcrete. Pizza in picture took about 2:30. Whole project cost about $250 so far.
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Re: Advice on mortarless brick oven design
Reply #9 on:
March 26, 2012, 08:33:50 AM »
Mike, that's a nice looking pizza. Did the top brown slower than the bottom or did they finish about the same time?
I can't tell from the photo- are you using insulating bricks on the outer walls? If not, don't forget about the need for insulation- on all sides.
Registered User
Posts: 138
Location: Maryland
Re: Advice on mortarless brick oven design
Reply #10 on:
March 26, 2012, 12:36:47 PM »
Thanks, It all browned at the same rate. Floor temp was about 675, and as I had put a log on the fire about 15 minutes before cooking the pizza the ceiling was too hot to measure with my thermometer.
The sides are not insulated. I just decided to build an oven a month ago. My first try was basically this oven with no insulation under the floor or on the ceiling. It worked surprisingly well but was frustrating as I couldn't keep it hot enough for more than one pizza without adding wood and playing with the fire, totally unsatisfactory but addictive. So I poured an insulation pad under the floor and put one on the ceiling. I lowered the ceiling to 11 inches and narrowed the opening. My next move is to pour perlcrete insulation pads for the sides and back and keep them all in place with a wire cage made from an old tomato cage. I would like to keep it able to be disassembled. I keep a grill cover on it to keep it dry when not in use.
Re: Advice on mortarless brick oven design
Reply #11 on:
March 28, 2012, 10:16:39 AM »
Sounds good, Mike, I like the tomato cage idea.
Once it's all insulated and you've dialed in the ceiling height, I'd be very curious to see what kind of bake times you can get with traditional Neapolitan doughs using Caputo flour. If you build a sub $300 mortarless oven that can reliably do Neapolitan pizza, that would be quite a coup.
Registered User
Posts: 138
Location: Maryland
Re: Advice on mortarless brick oven design
Reply #12 on:
April 14, 2012, 08:53:36 PM »
I finally completed the next step in building this oven. Insulating slabs formed from perlcrete and attached to the sides and back of oven. I had to scrap the tomato cage idea and shell out $20 for wire fencing. I fired it up today and baked 8 pies over 3 hours. It takes about 90 minutes to heat up to 700+ floor and 900F ceiling. I was surprised that insulating the sides as opposed to just the ceiling and floor didn't seem to make a huge difference. It did help but not as much as I thought it would. That may be because they are not sealed to each other or the bricks. Air may infiltrate too much. Although I wanted to make this oven easy to disassemble I will probably stucco it together as I like it. If I have to in the future I can cut apart all the walls with a edge grinder and cutting wheel.
It was fairly easy to maintain a 700F degree floor and walls and 900F plus ceiling but did require a constant fire. I added a log about every 30 minutes while baking pies.
I am attaching pics of the oven and some of the pies. Most pies took about 2 minutes to cook, some a little longer and one made it in 90 secs. I think I could consistently get 90s if I made my dough balls smaller. I used 325g for 13 inch pies, way too big. I did not use Caputo flour though. I use gold medal bread flour, I haven't gotten that purist yet.
The cost of making it has gone up a bit. I figure I have spent about $400 now. Working at ground level is a little bit of a pain but I wasn't willing to invest the time and money in making a pedestal for it, maybe next time when I do a proper oven. Overall for the money I am really happy with it.
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Link: https://fosdem.org/2014/schedule/event/graphics_in_gecko/
To those that have not given up on reading my blog, I will be giving a talk at FOSDEM 2014 this year about utilizing GPUs to accelerate 2D graphics. It will be at 16:30 in the Mozilla Developer room and it will be fairly technical! For those of you that have enjoyed my other posts on here you might find this interesting as well.
My shortest post ever! Not even any pictures!
So again it's been a while since I've last posted on here, I guess anyone still reading my blog has probably gotten used to that so it's okay! I figured it was about time I'd update people reading along with some of the stuff that I've been working on lately(of course with the help of the rest of the Graphics team and others!). I will be using the term Moz2D in this post to refer to our new graphics API that was formerly known under the name 'Azure'.
Moz2D Stand-Alone Build & Repository
In order to make it easier for both ourselves, partners and potential 3rd parties interested in using Moz2D to build and work with the Moz2D API, I now have a stand-alone repository that contains the Moz2D basic library code, the player and some testing applications. The exact status of this repository is still to be determined, and no automation is applied to it yet, however we are making sure it keeps building and remains up to date! It can be found here. Some basic build instructions are available here, I will try to post more detailed build information, also for the different dependencies such as Cairo and Skia, somewhere in the coming weeks.
Direct2D 1.1 Integration
We've been working towards a Direct2D 1.1 backend in Moz2D. Direct2D 1.1 was included with Windows 8 and is provided as an update to Windows 7 users. It includes a wide range of API additions, several of which give us the ability to implement the Moz2D feature set with reduced and cleaner code. In addition to that some of the API additions should promise some performance improvements. We have refrained from using some of the new APIs in the Direct2D 1.1 implementation as of yet however, since at the moment they seem to increase the complexity without offering the expected performance benefits. As we begin rolling out Direct2D 1.1 integration to actual firefox users I'll attempt to provide more information on what we discover along the way.
Moz2D Recording & Performance Analysis Improvements
Another thing that we've been working on has been increased recording abilities as well as an increased ability to get useful information out of these recordings. Although the priority for this has been relatively low, steady improvements are being made and it has proven to be a large asset in the creation of new Moz2D backends.
First of all it's now possible to create a recording of a specific page using a single command when using Firefox nightly, an example looks like this (assuming 'recording' is a valid, clean profile of firefox):
firefox -no-remote -P recording -recording file://C:\Users\Bas\Dev\mytest.html -recording-output mytest.aer
We're currently still working out some problems which will often cause recordings to be terminated prematurely and therefore come up empty. But this should be fairly easy to fix. Do note this needs to be done on a system where Moz2D content is enabled, for now, this is only windows, although it should soon include OS X as well!
Once the recording is completed several (experimental) possibilities have been added. First of all the Moz2D player has gotten additional features, see a screenshot below for the updated look:
Note that it's now possible to replay the recording with different drawing backends (depending on your build). This easily makes it possible when adding backends to find flaws in new implementations by comparing drawing results with established backends. We've also added the possibility to analyze timings on a per-call basis to find performance bottlenecks for different backends. In addition to that a separate application called 'recordbench' has been added which is in a very early stage, this essentially is a very simple tool that reports timings for a recording across a range of backends. Trough this application we should be able to do automated performance comparisons between different drawing backends.
Finally we've added a micro-benchmark suite that allows us to make detailed performance comparisons on a per-backend basis. The intention of all this being to give us the ability to make well-informed decisions in the future as to what drawing backends to prefer on specific platforms/configurations.
This isn't necessarily all that we've been doing and I'll do my best to provide additional updates in the near future!
Well, it's been a while since I've posted here, so it's about time I had something interesting to report! First of all I'm afraid over the last 3 months my blog gathered over 30 000 spam messages. This made it impossible for me to reasonably deal with them, and filter out useful comments. I've had to delete all comments, including possibly well-intended ones. I've since added a captcha and additional anti-spam measures, so things should be better now!
On to what this post is all about, a little over two months ago we had the Skia team visit us in the Toronto office. While there they showed us some of the neat things they're doing with Skia, and one of the things they were doing looked pretty cool! Essentially it was a tool that could take a recorded drawing stream and inspect it, it really made me feel like a powerful debugging tool for drawing sequences could help us out as well. We already have some of these tools already in the 3D drawing area (think of OpenGL APITrace or DirectX's PIXWin (soon to be the Visual Studio Graphics Debugger), however the calls seen there can be pretty hard to correlate with 2D drawing instructions due to batching and other mechanisms.
So this is what I started working on. Since Azure didn't have any recording functionality yet I had to add that first, that's mostly done now and that work is landed in nightly. As a result nightly can now produce recorded drawing streams. The way in which these streams are produced is still a little bit constrained, the following limitations apply:
These are issues we aim to fix in the future, some are easier to fix than others, so look for updates on this. For now, if you have a machine that's capable of Direct2D you can add the 'gfx.2d.recording' pref and set it to true to enable it when you're curious about how we're drawing a certain site. You can then go to the site you want to know more about and close the browser. Your working directory will now contain the 'browserrecording.aer' file (rename/move this if you don't want it to be overwritten next run!).
As this file is stored in a binary format, in itself this isn't actually very useful to you! This is why I've also created a simple debugger. This is in the early stages of development, its UI is not great, nor very intuitive, and functionality is limited at this point. Although it should prove sufficient to be useful for debugging certain types of graphics bugs. I built it on top of Qt and the source code is available here. You can currently find a stand-alone build here, and you might also need the new VS2012 redistributables available here. To make it a little easier to explain, let's start with a screenshot of the main interface.
Now I'll proceed to explain what's currently available in the interface, this might be somewhat lengthy, so if you were just here for the cool pictures feel free to browse on! It might also require some very basic Azure knowledge. I should follow up at some point with a blog post explaining some of the basic terminology.
There's currently three distinct areas in the player:
Drawing Events
The Drawing Events area to the left represents the drawing events present in this stream, clicking any drawing event in there will replay drawing to the corresponding point in the stream. Keep in mind here that moving forward in time is faster than moving backward, when moving forward we only need to execute the 'new' drawing commands, whereas when moving backward we need to replay from the start (a drawing command can't really be 'removed'). This might be fixable in the future by storing 'keyframes' every so many drawing events.
In the columns you will see the current drawing event 'ID' (its position in the sequence), the 'object' that drawing call applies to (in case of object creation or destruction the object that was created/destroyed, otherwise the DrawTarget a drawing call executed on), and the type of drawing event.
In the top there's a text input, which allows you to jump directly to a certain drawing event 'ID', as well as back/forward buttons to jump through events you've recently visited, and a dropdown box which allows you to filter on events coming from a specific object.
This is the list of objects alive at the currently selected point in the drawing stream. Asides from being useful in debugging lifetime issues and showing some (currently very rudimentary) information about the objects listed this can be used to do a number of other things. One of those things is that you can double click several types of objects to open them in the 'View' area, which I'll explain more about later. In addition to that an object can be right-clicked in order to filter the Drawing Events list based on that object.
In this area relevant information can be viewed on an object. In the screenshot shown above we're currently showing the DrawTarget where the UI is being drawn at this point in time. We can do the obvious zooming and in and out of DrawTargets and SourceSurfaces. In addition to that for DrawTargets we display the currently set transform to the right, as well as there being a switchable button at the top that will visualize the currently set clip (it will illuminate it in bright red!). This area, just as the objects area is live and what is shown here will update as you navigate through the drawing events.
So that about covers the basics! Under 'Tools' there is an experimental feature called 'redundancy analysis', that is currently very experimental, if you do decide to play with it keep in mind it will corrupt the heap of the player :-)! Once I've worked on this a little more I will talk about it in a follow up blogpost. Again, this is all in a very early stage and suggestions and contributions are all very welcome!
But this is all windows-only
That's true! Currently the recording side of things, that is present on mozilla-central is available everywhere if you force Azure content on, on those platforms, however fonts currently do not work outside of windows, and Azure content is not yet ready to be used for browsing yet on non-windows platforms. The player however is currently only available on windows. Although it has been developed based on Qt and should work on other platforms, it uses the Azure stand-alone build which currently only has a Visual Studio project file and only supports Direct2D.
I'm very interested in having the stand-alone library and test-suite supported on other platforms, and as such if you want to help out in this area please let me know! I'll be more than happy to provide more detailed instructions and help out.
That's all for now! I have a lot of other ideas to work out with the new recording system, I'll hopefully be able to cover more of those here in the near future.
So, I've been working on a lot of things lately that would not be very interesting at this point to share with you all. However I've now ran across something that might actually be useful for others.
Anyone that has ever worked in Mozilla code knows that because of various reasons indentation depth and type are not very consistent across the tree. Some code is 4 spaces indent, other code is 2 spaces indent, and Cairo for example is 4 spaces indent with an 8 space tab-width. Now luckily, most of our files actually have a modeline describing the supposed indentation settings for that file. However Visual Studio has no default way of using this information (or at least, I haven't found it).
After having made another mistake in indentation causing me significant pain by having to go back and delete spaces all over the places I decided to write a little Add-in for Visual Studio that reads the emacs modeline and sets the editor settings accordingly. I added a little easy installer so other people can hopefully use it to make their lives easier as well. Note that after installing 'Tools->Add-in Manager' can easily be used to (temporarily) disable it. Although you can of course also uninstall it. There's a couple of caveats I'd like to share:
Getting Visual Studio to output an installer the way I wanted it (no elevation prompt, etc.) turned out to be pretty painful! So I'm sure the installer isn't very good, but it gets the job done.
You can find the installer here, hopefully it will help you as it helps me! If you have any suggestions let me know.
Hrm, Azure, what's that again?
You can find out all about Azure other blog posts, there's an introduction from Joe Drew and there's several more in detailed posts discussing the Direct2D Azure backend and the performance implications to be found on my blog. The bottom line is that we're working on a new graphics API that will be used for rendering in Gecko.
What does that mean for Firefox 7?
Well, we're currently only using it with Direct2D and when using canvas. This allows us to stress test it, although a wide array of tests has been run, and it has been in use by our Aurora and Beta testers for a while now, there might still be issues we might have missed. If these issues show in the final release we'll only have caused a regression in Canvas and for a limited subset of our users, rather than in all browser rendering. The bottom line is you should generally see a speed improvement using 2D Canvas in Firefox 7 when using Windows 7 or Vista with a sufficiently powerful graphics card.
So what's next, what's the status?
We're currently working hard on both a Cairo and a Skia backend for the Azure API, this means we'll be able to use the Azure API on all platforms. Possibly getting some quick performance benefits on platforms where Skia outperforms the cairo backends we're currently using. At the same time we're working on creating a layer that will allow controlled migration of all our content drawing code from the current 'Thebes' API's to the new Azure API. Once that is done webpage rendering in general can start taking advantage of all the latest work!
That's about all I have for you right now, enjoy!
|<< <
|> >>


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The Future of Trail-Running Gear - Page 6
Trend 5: Natural Foods Continued
In our Winter 2013 Outdoor Retailer gear preview, we mentioned a trend toward more natural ways of fueling—fewer processed foods, more whole ingredients, a wider range of vegan, raw, gluten-free and/or organic energy fuels for athletes.
Here's a smattering of treats we were excited to see on the tradeshow floor!
- Bonk Breaker: Gluten-free, dairy-free, calorie-loaded (220-260/bar) snacks made primarily of oats, rice nectar, nuts and nut butters, flaxseed, honey and other natural ingredients
- PowerBar Performance Energy Blends: A jargon-y name to describe this awesomely portable, 80-calorie packet of fruit puree
- Fuel100 Electro-Bites: Newly launched last month, gluten-free and soy-free Fuel100 bites are made of potato starch, organic coconut oil and agave syrup. These tiny bites dissolve quickly on the tongue and come in flavors like simply salty, salty vanilla and salty vinegar--a welcome alternative to overly sweet electrolyte replacements.
- Epic Bar: Tasty, soy-free, 200-calorie protein bars made of 100% grass-fed bison, with additional flavors added like the bacon/cranberry combo pictured above.
- KRAVE Turkey Jerky: Another option for the Paleo folks ... all-natural jerky that comes in flavors all across the sweet/spicy spectrum. Pictured above is our favorite--the basil citrus flavored turkey jerky.
- PRO BAR Fuel Superfood Energy Bar: Vegan, gluten-free, non-GMO, 160-calorie bar made of fruits, nuts, oats and chia seeds


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Attend Precinct Caucuses
To the editor:
As leaders within our political parties in Brown County, we would like to personally encourage you to attend your precinct caucus on Tuesday, Feb. 4.
The precinct caucus is a gathering of your friends, family, and neighbors to exercise your rights in the American political process. It is your first opportunity during an election year to talk about issues, leam about the candidates running for statewide and local office, make recommendations for changes in your party's platform, and choose delegates to represent you at upcoming county conventions and beyond.
You are welcome to express your opinions on important issues, or you can come just to listen and observe. The atmosphere is similar to that of a neighborhood town hall meeting where the exchange of ideas is encouraged and all participants are treated with fairness and respect, regardless of whether you are expressing your opinion or just listening to others.
The caucus system in Minnesota is a unique system in the United States, where ordinary citizens have the opportunity to participate not only in the selection of the candidates who will represent your political party but also in defining the issues and positions under which those candidates will run in elections. It is participation citizen democracy in action.
Whether you want just to listen or to actively participate, we encourage you to spend some time on the evening of Tuesday, Feb. 4, attending your precinct caucus. The caucus will begin at 7:00 p.m.
For residents of New Ulm and the surrounding townships the Republican caucus will be held at the New Ulm High School cafeteria, while the Democratic caucus will be held at the New Ulm Community Center. Sleepy Eye area caucuses will be held at the Sleepy Eye Public School cafeteria for Republicans and the Sleepy Eye Elementary School library for the Democrats. Springfield and Comfrey area Republicans caucus at the Springfield Community Center and the Democrats caucus at the Springfield Public School cafeteria. Hanska area Republicans caucus at the New Ulm High School cafeteria while the Democrats caucus at the Hanska Community Center. For a complete and more detailed listing of caucus locations in Brown County, you may contact the County Auditor's office.
Jim Hahn-Chair
Brown County
Republican Committee
Lori Sellner-Chair
Brown County DFL Committee


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LINGUIST List 22.3611
Fri Sep 16 2011
Calls: Computational Linguistics/France
Editor for this issue: Alison Zaharee <alison
LINGUIST is pleased to announce the launch of an exciting new feature: Easy Abstracts! Easy Abs is a free abstract submission and review facility designed to help conference organizers and reviewers accept and process abstracts online. Just go to: http://www.linguistlist.org/confcustom, and begin your conference customization process today! With Easy Abstracts, submission and review will be as easy as 1-2-3!
1. Mattias Nilsson ,
EACL 2012 Student Research Workshop
Message 1: EACL 2012 Student Research Workshop
Mattias Nilsson <mattias.nilsson
EACL 2012 Student Research Workshop
E-mail this message to a friend
Full Title: EACL 2012 Student Research Workshop
Date: 25-Apr-2012 - 27-Apr-2012
Location: Avignon, France
Contact Person: Mattias Nilsson
Meeting Email:
< click here to access email >
Web Site:
Linguistic Field(s): Computational Linguistics
Call Deadline: 18-Nov-2011
Meeting Description:
EACL 2012 Student Research Workshop
13th Conference of the European Chapter of the Association for Computational Linguistics – Student Research Workshop
Avignon, France
April 25-27, 2012
EACL 2012 will continue the tradition of providing a forum for student researchers who are investigating various areas related to Computational Linguistics and Natural Language Processing. Participants will have the opportunity to get feedback both from a wide audience in general and from selected panelists – experienced researchers who prepare in-depth comments and questions in advance of the presentation.
The main conference will also feature tutorials and workshops. Further information on these is available at the main conference website:
E-mail: student-workshop
2nd Call for Papers:
Submission deadline: November 18, 2011
1. General Invitation for Submissions
EACL 2012 will continue the tradition of providing a forum for student researchers who are investigating various areas related to Computational Linguistics and Natural Language Processing. Participants will have the opportunity to get feedback both from a wide audience in general and from selected panelists - experienced researchers who prepare in-depth comments and questions in advance of the presentation.
The European Association of Computational Linguistics would like to invite student researchers to submit their work to the workshop. Original and unpublished research is invited on all aspects of Computational Linguistics and Natural Language Processing, including, but not limited to:
- Pragmatics, discourse, semantics, syntax and the lexicon
- Phonetics, phonology and morphology
- Linguistic, mathematical and psychological models of language
- Information retrieval, information extraction, question answering
- Generation, summarization and paraphrasing
- Speech recognition, speech synthesis
- Corpus-based language modeling
- Multi-lingual processing, machine translation, translation aids
- Spoken and written natural language interfaces, dialogue systems
- Language resources and tools
- Multi-modal language processing, multimedia systems
- Message and narrative understanding systems
- Other Natural Language Processing applications
The main conference will also feature tutorials and workshops. Further information on these is available at the main conference website:
2. Submission Requirements
Seeing that the main mission of the student workshop is to provide the participants with a wide audience and useful feedback, the emphasis of the workshop will be on work in progress. It will therefore normally be open to students who have settled on their thesis direction but who still have significant research left to do; those students in the final stages of their thesis are encouraged to submit to the main conference. Papers should clearly indicate directions for future research where appropriate. The papers can have more than one author, however all authors must be students.
A paper accepted for presentation at the Student Workshop cannot be presented or have been presented at any other meeting with publicly available proceedings. Double submissions to the EACL main conference and the Student Research Workshop are not allowed. A student can only submit one paper to the Student Workshop. Papers that are being submitted to other conferences must indicate this on the submission page. Students who have previously presented at an ACL/EACL/NAACL student session will not be eligible to present again at the student session of any of these conferences. These students are instead encouraged to submit to the main conference.
3. Submission Format
All submissions must be submitted electronically as PDF and must follow the two-column format of EACL proceedings. Authors are strongly recommended to use the style files available on the conference web site. Papers may consist of up to nine (9) pages of content and any number of additional pages containing references only.
As reviewing will be double-blind, the paper should not include the authors' names and affiliations. Furthermore, self-references that reveal the author's identity, e.g., 'We previously showed (Smith, 1991) ...', should be avoided. Instead, use citations such as 'Smith previously showed (Smith, 1991) ...'. Authors should not use anonymous citations and should not include any acknowledgments. Papers that do not conform to these requirements will be rejected without review.
The deadline for submission is 11:59pm Samoa Time (UTC/GMT -11 hours) on November 18, 2011. Papers have to be submitted before the deadline through the START conference portal for the workshop, which is available at the following URL:
4. Reviewing Procedure
The reviewing of the papers will be blind. Reviewing will be managed by the Student Workshop Co-Chairs and a team of reviewers. Each submission will be matched with a mixed panel of student and senior researchers for review, and will receive three independent reviews. The final acceptance decision will be based on the results of the review.
5. Important Dates
Paper submission deadline: November 18, 2011
Notification of acceptance: January 27, 2012
Camera-ready papers due: March 9, 2012
Papers available on-line: April 19, 2012
Student Research Workshop (The session will be held during the EACL main conference): April 25 - 27, 2012
All deadlines refer to 11:59pm Samoa time (UTC/GMT -11 hours)
6. Student Research Workshop Committee
Student Research Workshop Chairs:
Marta Recasens Potau (University of Barcelona, Spain)
Mattias Nilsson (Uppsala University, Sweden)
Pierre Lison (University of Oslo, Norway)
Faculty Advisor:
Laurence Danlos (University Paris 7, France)
Programme Committee:
Lars Ahrenberg (Linköping University, Sweden)
Gemma Boleda (Universitat Politècnica de Catalunya, Spain)
Johan Bos (Rijksuniversiteit Groningen, Netherlands)
Claire Cardie (Cornell University, USA)
Michael Carl (Copenhagen Business School, Denmark)
Benoit Crabbé (University of Paris 7, France)
Laurence Danlos (University of Paris 7, France)
Koenraad de Smedt (University of Bergen, Norway)
Micha Elsner (Edinburgh University, UK)
Cédrick Fairon (University of Louvain, Belgium)
Caroline Gasperin (University of Cambridge, UK)
Nizar Habash (Columbia University, USA)
Barry Haddow (University of Edinburgh, UK)
Laura Hasler (University of Strathclyde, UK)
Graeme Hirst (University of Toronto, Canada)
Jerry Hobbs (University of Southern California, USA)
Véronique Hoste (University College Gent, Belgium)
Sophia Katrenko (Utrecht University, Netherlands)
Jun'ichi Kazama (NICT, Japan)
Dietrich Klakow (University of Saarland, Germany)
Valia Kordoni (University of Saarland, Germany)
Zornitsa Kozareva (University of Southern California, USA)
Marco Kuhlmann (Uppsala University, Sweden)
Sobha Lalitha Devi (AU-KBC Research Centre, India)
Jan Tore Lønning (University of Oslo, Norway)
M. Antònia Martí (University of Barcelona, Spain)
Haitao Mi (Chinese Academy of Sciences, China)
Marie-Francine Moens (K.U.Leuven, Belgium)
Roser Morante (University of Antwerp, Belgium)
Alessandro Moschitti (University of Trento, Italy)
Costanza Navarretta (University of Copenhagen, Denmark)
John Nerbonne (Rijksuniversiteit Groningen, Netherlands)
Constantin Orasan (University of Wolverhampton, UK)
Lilja Øvrelid (University of Oslo, Norway)
Gerald Penn (University of Toronto, Canada)
Adam Przepiórkowski (University of Warsaw, Poland)
Sujith Ravi (Yahoo Research, USA)
Jonathon Read (University of Oslo, Norway)
Horacio Rodríguez (Universitat Politècnica de Catalunya, Spain)
Dan Roth (University of Illinois at Urbana-Champaign, USA)
Marta Ruiz Costa-jussà (Barcelona Media Research Center, Spain)
David Schlangen (Bielefeld University, Germany)
Anders Søgaard (University of Copenhagen, Denmark)
Lucia Specia (University of Wolverhampton, UK)
Caroline Sporleder (University of Saarland, Germany)
Manfred Stede (University of Potsdam, Germany)
Mariona Taulé (University of Barcelona, Spain)
Stefan Thater (University of Saarland, Germany)
Antal van den Bosch (Tilburg University, Netherlands)
Erik Velldal (University of Oslo, Norway)
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Freedom Ride West
Editor's note: James Mills is journeying around the West, exploring issues of diversity in Western national parks.
In 1961, a long bus ride from Washington D.C. to New Orleans changed the world forever. The PBS American Experience documentary "The Freedom Riders" documents this journey. As you watch it, I hope that it will open
As a person of color, I've spent much the last two decades traveling freely, even joyfully around the world. But when driving through remote regions of the U.S. I have to admit a certain apprehension. This is especially true when venturing into areas where I am clearly in the minority. Fifty years ago the Freedom Riders traveled on buses through the South in order to challenge laws of interstate travel that discriminated against African-Americans. And though we may now make our way throughout the U.S. without fear of racially motivated violence or state-sanctioned reprisal there are still forces in play that encourage segregation. If you take a look at one place that should be a safe haven for individuals of all colors -- our national parks -- you'll find they appear to be an area of the country where black people are not entitled to go.
When I travel to the wild and scenic places of our country I am typically one of a very few, if not the only, African American in sight. Visitors to our state and national parks include minorities in low numbers relative to their percentage of the population. This is an anecdotal observation, but it can likely be confirmed by U.S. census data and academic research. The fact remains that despite advancements of civil rights in 1960s -- through the brave sacrifices of activists like the Freedom Riders -- black people in this country as a group do not travel to our national parks with the same relative frequency as whites. I'm on a journey to discover why.
The events of 50 years ago as depicted in the Freedom Riders documentary should not be taken as an isolated moment in our history; rather, they are a prophetic truth of racial segregation that continues to this day. To be sure, gone are the angry club-wielding mobs and state legislation barring access to a traveler's destination. But in many of our minds remains a clearly lettered sign that reads "whites only".
Perception becomes reality when people of color deny themselves the opportunity to enjoy the wonders of parks such as Yosemite, Grande Canyon, Arches or Yellowstone. I heard it said recently that, "National parks are where white people go to do white people things." The suggestion that communing with nature is the exclusive purview of Caucasians is absurd, but is apparently a widely held belief of black and white people alike.
I know that there are many among us who challenge the notion that getting back to nature is something that "black people just don't do." With the same courage of the Freedom Riders who traveled south in the last century, each of us can travel to our nearest national park. Setting aside our fears, we people of color must standup to the very idea that we should not, cannot or do not become fully engaged in an active lifestyle outdoors or the movement to preserve the natural environment for future generations. In spirit of the Freedom Riders, it's time to hit the road.
To be continued…
Essays in the Just West blog are not written by the High Country News. The authors are solely responsible for the content.
James Mills is a freelance journalist and creator of the blog The Joy Trip Project.
Also there is an issue of fairness. As a nation, long ago, we decided that some landscapes were of sufficient worth that they deserve protection. I think their true value is hard to discuss with the general public (without getting tangled up in things like tourist dollars, which are important). There is a sort of illiteracy in all sectors of the community when it comes to the value of places.
Should all citizens have access to these revered places? I believe it would be grossly unfair to deny it. The access is denied because the skills needed to appreciate the places have not been provided. We would agree that it is unfair to deny access to libraries because people lack reading skill. How is a landscape illiteracy any different.
A voice from the past:
"To a person uninstructed in natural history, his country or sea-side stroll is a walk through a gallery filled with wonderful works of art, nine-tenths of which have their faces turned to the wall. Teach him something of natural history, and you place in his hands a catalogue of those which are worth turning round."
Thomas Henry Huxley (1825–95), British biologist and educator, "On the Educational Value of the Natural History Sciences", Lay Sermons, 1871
So, a cultural lack of interest in outdoor recreation and National Parks leads to a lack of minorities interested in working for NPS or other land management agencies. Director Jarvis is made diversifying the Park Service a priority. One example I know of is the Pro Ranger program at Alamo College, which specifically recruits minorities to become law enforcement rangers for the NPS. www.alamo.edu/sac/proranger I'm working with a pro ranger this summer at Bryce Canyon NP, and his family can't understand why he would work in the park.
How do you change a culture? I don't really know, but programs that get inner city youths and poorer kids out into the woods are a great start. Land managers can help, by creating more group sites to allow for larger family picnics and camping, and having more school programs both in the park and at nearby schools.


text:
You limited your search to:
Partner: UNT College of Visual Arts + Design
Serial/Series Title: Ten Types of Love
A brief note about your search: All of the results matching your search query require you to be a member of the UNT Community (you must be on campus or login with university credentials for access).
- Couple with Umbrella Behind Tree
Access: Use of this item is restricted to the UNT Community.
A large tree trunk figures prominently in the composition and a couple behind the tree are underneath an umbrella. The colors of the postcard are muted and along the left hand edge is some Japanese text. digital.library.unt.edu/ark:/67531/metadc41385/
- Sayohime
Access: Use of this item is restricted to the UNT Community.
A woman looking out to sea inside a heart shape is the focal point of this postcard. digital.library.unt.edu/ark:/67531/metadc41384/


text:
|Inside Cabin
|On Request
|Balcony Cabin
|On Request
|On Request
|Info & Travel Tips
|Bridgetown, Barbados
Lay days on request, usually after booking
|Kralendijk/Bonaire, Netherlands Antilles
|Oranjestad/Aruba, Netherlands Antilles
|St. George's, Grenada
|St. Vincent and the Grenadines
|Rodney Bay, Saint Lucia Disembarkment
The cabins on the Britannia are designed with your comfort in mind, but also with an emphasis on style, meaning your stay on board is as relaxing as possible. The bespoke artworks from British artists contribute to a distinctly contemporary design while balcony cabins feature your own private space where you can enjoy meals and the spectacular views you pass. With 27 solo cabins and 38 accessible cabins everyone on board is sure to be satisfied and enjoy their ideal cruising experience.
Food and Drink
The three main dining rooms on board the Britannia aim to celebrate all things British with their menus while on formal nights there is a special gala menu for you to enjoy, designed by Marco Pierre White. Casual dining is also a delight, with the Lido Grill providing delicious food prepared for you by the pool. The signature dining options on board are also plentiful, with authentic Indian dishes in Sindhu and The Limelight Club mixes great food with dazzling entertainment. There's also a chance to improve your cooking skills with master classes with celebrity chefs like Marco Pierre White, Atul Kochhar and Eric Lanlard.
The Britannia is sure to keep you entertained throughout the duration of your cruise, no matter what your taste is. For those looking to learn, you can partake in a cooking class in the Cookery Club with James Martin, or if you want a dynamic and exciting shows, visit the Headlines Theatre for a truly spectacular evening. For younger guests, there is a children's club on board for so much fun and entertainment. The Live Lounge is the ideal location to catch a comedy show or a live band and The Crystal Room provides you with a chance to shine on the dance floor.
Wellness and Sport
The Oasis Spa on board is the ideal location to unwind in a luxurious atmosphere, with a range of hydrotherapy treatments, beauty treatments and relaxing spaces ensuring your relaxation. With panoramic ocean views, The Retreat is the ideal place to enjoy exclusive treatments and a luxurious surrounding in an open-air deck, while still maintaining your privacy. The sports arena, with its multi-tiered decks, is perfect for some friendly competition while the gym on board is ideal for keeping your heart rate up while on your cruise.
Dress Code
During the day, casual clothes on board the Britannia are recommended. For evening, however, it depends on the nights programme. For example, there are nights where elegant evening attire is required. The gentlemen should then wear a suit and tie, while for the ladies evening or cocktail dress is recommended. To the smart evenings that are celebrated in a mix of casual and elegant, for the men a shirt/blazer combination is recommended, while the ladies should choose a blouse. The casual evenings invite you to wear comfortable and loose clothing.
Ship Data
Whilst all information is correct at the time of publication, offers are subject to change. Please note that many of the prices shown on this website are not shown in real time. While we endeavour to keep our pricing as up-to-date as possible, the advertised prices shown here may differ slightly from the live prices in our booking system. Our agency reserves the right to correct errors without penalty.


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Tim Burke wins silver at biathlon World Championships (update)
Paul Smiths native Tim Burke claimed silver today in the 20-kilometer individual race at the International Biathlon Union World Championships in Nove Mesto, Czech Republic.
Burke became only the second American ever to step onto the medal podium in the World Championships, following in the footsteps of Josh Thompson, who won silver in same race in 1987.
In a phone interview with the Enterprise shortly after the race, Burke indicated he was motivated today in part by worse finishes earlier in these World Championships: a 28th-place finish in the 10k sprint Saturday and a 32nd-place finish in the 12.5k pursuit Sunday.
"I was really disappointed and a little bit angry after the first two races," Burke said. "I feel like I've had such a good year of training. I had really perfect preparation for these championships, and I didn't want to let them slip away without a good result. So I went out there, and today, I was on more of a mission."
Martin Fourcade of France took first place in the race with a time of 49 minutes and 43 seconds. The 31-year-old Burke finished 23.5 seconds behind him. Fredrik Lindstroem of Sweden finished 10.2 seconds behind Burke.
"Other than slightly soft snow, the conditions for this long distance competition were perfect," the IBU reported on its website. It called Burke's silver "surprising.
"Burke was having his best day since being on the podium back in December at Pokljuka (Solvenia)," the IBU report said. "Three clean stages put him just 11 seconds behind Fourcade and in the medal hunt. Like many of his rivals, Burke had a penalty, but left ahead of Lindstrom as he headed for the final loop. At this point, it was all skiing that would probably determine the final podium spots.
"Burke flew around the last loop and came home in second place."
Burke also made U.S biathlon history in the months leading up to the 2010 Vancouver Olympics when he became the first American to rise to the top of the overall World Cup standings for a brief period.
"I'm obviously really proud of wearing the yellow bib a few years ago, but I think this is it. This tops that," Burke said. "To do this at World Championships is different from having a podium at the World Cup. Here, you know, you have a medal in your hands, and you see your flag raised, and this is different."
Burke was still trying to come to grips with the historic moment.
"Everything happened so fast," Burke said. "You finish – I realized I was in second place. Next thing you know, you're on the podium. It was definitely great, great emotions, but at the same time I think I need a few days before I really realize what it means to me."
Here are the results, according to The Associated Press:
1. Martin Fourcade, France, 49 minutes, 43.0 seconds (1 missed target).
2. Tim Burke, United States, 23.5 seconds behind the leader (1).
3. Fredrik Lindstroem, Sweden, 33.7 (1).
4. Ondrej Moravec, Czech Republic, 48.6 (2).
5. Bjoern Ferry, Sweden, 1:11.8 (1).
6. Simon Fourcade, France, 1:18.4 (1).
7. Lukas Hofer, Italy, 1:19.0 (2).
8. Andreas Birnbacher, Germany, 1:36.6 (2).
9. Henrik L'Abee-Lund, Norway, 1:37.3 (2).
10. Jean Philippe Leguellec, Canada, 1:48.4 (1).


text:
To plump or not to plump? That is the question. As a woman of a certain age, I, like you, would like smooth, lineless skin. I have been blessed (genetics) with great skin, and I do stay out of the sun as well as use sunscreen faithfully. However, I am starting to see those annoying deeper creases around my mouth. So, I decided to give Bliss's firm, baby, firm a whirl and see if I could get back to the lesser-lined skin of at least a 40-something.
You need to apply it under moisturizer twice a day, but it's worth it. It's only been about two weeks but I think this heavenly-scented serum is working! Those stubborn lines are beginning to soften. So go ahead, baby, firm it up.
Rating (out of five):


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COLORADO SPRINGS, Colo.— USA Taekwondo, after selecting Coach Patrice Remarck as the USA Taekwondo Head Coach, now seeks interested applicants to work with Coach Remarck as National Team Coaches, specifically at the upcoming Spanish Open and at the World Championships in Puebla, Mexico. Coaches who applied for consideration for Head Coach need not apply again; their application is already on record.
National Team Coaches will be selected very shortly. Minimum requirement for consideration is to be a current USAT Level 2 Coach. The deadline to apply is Wednesday, April 3, 2013. Please send your Coach resume for consideration, as well as any questions to email@example.com.


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I guess I should start by saying that I live in the south east United States (atleast for now).
like almost any kind of tea, my favorites being white and green. I especially like the Japanese green teas such as Sencha and Gyokoru. I would like to get into Pu Erh tea.
I don't really know know what else to say...


text:
- Brief Synopsis:
- An ancient massacre unveiled. A fictional monster come to life. A stunning conflagration on the high seas.
- Long Synopsis:
- It is July 2003. In the middle of its maiden voyage, the luxury cruise ship Emerald Dolphin suddenly catches fire and sinks. What caused it? Why didn't the fire-control systems work? What was its connection to the revolutionary new engines powering the ship? NUMA Special Projects Director Dirk Pitt races to rescue the passengers and investigate the disaster, but he has no idea of the bizarre events that are about to engulf him. Before the next few weeks are over, Pitt will find himself confronted by an extraordinary series of monsters, both human and mechanical, modern and ancient. He will tread upon territory previously known only to legend. And, at the end of it all, though many lives will be lost, and many saved, it is Pitt's own life that will be changed forever.
- Book Quality:
- Excellent
- Book Size:
- 547 Pages
- 9780425185711
- Publisher:
- Date of Addition:
- 03/05/03
- Copyright Date:
- 2001
- Copyrighted By:
- Sandecker, RLLLP.
- Adult content:
- No
- Language:
- English
- Categories:
- Mystery and Thrillers, Literature and Fiction
- Submitted By:
- Guido Corona
- Proofread By:
- book lover
- Usage Restrictions:
- This is a copyrighted book.
0 - No Rating Yet


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The Hunger Games was the true victor of the 2013 People's Choice Awards. The blockbuster took away five trophies, including favorite movie and favorite movie actress for star Jennifer Lawrence's performance.Katy Perry won three awards at the ceremony for favorite female artist, favorite pop artist and for her "Part of Me" video.
Read More >
Other Links From TVGuide.com
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- Jennifer Lawrence
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- The X Factor
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- The New Normal
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Waldorf Chicken Salad Bagel Sandwich
The Waldorf Salad was created in the late 1800s in the newly opened Waldorf Astoria Hotel in New York City, and was an instant hit. The bright, bold flavor epitomizes the New York spirit – so what better way to serve it than on the iconic New York bagel?!


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Takes a return result from an SSPI function and interprets the value.
These are generally returned by InitializeSecurityContext
These are generally returned by AcquireCredentialsHandle
Good results
# File dl/win32/lib/win32/sspi.rb, line 196 def ==(other) if other.is_a?(SSPIResult) @value == other.value elsif other.is_a?(Fixnum) @value == @@map[other] else false end end
# File dl/win32/lib/win32/sspi.rb, line 192 def ok? @value == SEC_I_CONTINUE_NEEDED || @value == SEC_E_OK end
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The Strengthening the Mid-Atlantic Region for Tomorrow (SMART) organization has awarded its 2013 SMART Woman of the Year Award to DSU's Dr. Melissa Harrington.
Dr. Harrington, professor of biological science and director of the Center for Biomedical Research Excellence (a joint DSU and University of Delaware research collaboration), presented the award at the June 6 SMART Women in Science & Technology Reception in the Cannon House Office Building on Capitol Hill in Washington D.C.
Dr. Melissa Harrington has added her SMART Award to the other ones she has been honored with over the years.
A DSU faculty member in the Department of Biological Sciences for 12 years, Dr. Harrington was promoted to associate professor in 2005 and was promoted to the rank of professor in August 2010. In her role as the chair of the DSU Biology Curriculum Committee, Dr. Harrington was the driving force behind the successful development of the Neuroscience Ph.D. Program and the Forensic Biology Program.
Since coming to DSU, Dr. Harrington been a principal investigator or co-PI on 19 successful research and infrastructure grants that have brought over $23 million in federal funding to DSU. That includes her PI achievement in attracting a $10.5 million grant from the National Institute of Health from the establishment of a Delaware Center for Neuroscience Research – a research collaboration between DSU and the University of Delaware.
In 2011 she was honored as the Neuroscientist of the Year by the Delaware Chapter of the Society for Neuroscience.
Dr. Harrington earned a Bachelor of Science Degree in Molecular Biology from Purdue University and a Ph.D. in Neuroscience from Stanford University.
Previously, Dr. Harrington has been honored with a 2005 DSU Faculty Excellence Award in Research and Creative Activity, a 2011 Delaware Neuroscientist of the Year Award from the Delaware Chapter of the Society of Neuroscience, and a 2012 INBre Research Summit Award.
SMART is a regional organization that provides Mid-Atlantic leadership of integrated public/private advocacy for actions on national and international science and technology topics.


text:
In celebration of World Water Day, the U.S. Embassy in Afghanistan renewed its commitment to improve access to water and sanitation for those in need. Water is a basic requirement for life, yet a growing global population promises increasing demands on limited water resources and competition among users.
In 1992, in recognition of the significance of this vital resource, the UN General Assembly designated March 22 of each year as World Water Day. In 2000 at the Millennium Summit, all 191 United Nations Member States agreed to the Millennium Development Goals, which include reducing by one-half the proportion of our global population who live without access to safe drinking water by 2015 -- the year designated to mark the end of the International Decade for Action: "Water for Life."
Following the Millennium Development Goals and recognizing the importance of water resources in Afghanistan, the U.S. Government has been developing water-related project activities to increase water supply to populations in both rural and urban areas, and to strengthen local capacity for water management. Through USAID's Sustainable Water Supply and Sanitation project, the U.S. Government is building the capacity of the Afghan government and local communities to promote hygienic behavior, provide more sources of clean water, and improve household sanitation.
USAID's Afghanistan Water, Agriculture, and Technology Transfer project improves community and farm management of the supply and demand for irrigation water resources, increases agricultural productivity through appropriate agricultural and irrigation technology, and provides technical assistance and training to increase the capacity of the Ministry of Agriculture, Irrigation and Livestock to provide services to rural farmers. The U.S. Government is also dedicated to strengthening the Afghan government's ability to ensure an adequate water supply to meet current and future water demands of Kabul City's quickly growing population.
Commemorating World Water Day, U.S. Ambassador Karl W. Eikenberry said, "I look forward to our continued partnership with the people of Afghanistan to ensure that no child dies from a preventable water-related disease, that no family goes hungry because they can't grow the food they need to survive, and that those who are most in need have access to water -- the most precious element of life."
The U.S. Embassy embraces the occasion of World Water Day and acknowledges the importance of clean and safe water as a crucial element to the health, safety, and security of a successful and self-sustaining Afghanistan.
Related Content:Global Water Issues | Fact Sheet
Palgye in South Korea writes:
Pakistan Afghanistan
The best way to end the war, locals should be financially independent is that I think everyone knows that. Incorrect payment of wages and the lure of drugs cultivation, to protect them escape from poverty, one must think. Terrorist groups are ..
kibbutz collective farms in ways that begin with why do not? I'm sorry. However, the need to combat by soldiers, but now I think another way to think about. There were a few attempts, some quite effectively, to think it was.
Wells Fargo, they grow crops and livestock, by providing them the commitment to capitalism, the total compensation to be like that much money, I think. For economic reasons than religion, they participate in the war .... I think is
Becoming partly stabilize the economy, defense industry, I think there is money made in moderation.
Their economy, life is enriched by the economic war before finishing the thought is difficult.


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Cornerstone Christian Academy released its ACT scores Monday, and the school raced past the state averages for juniors in the 2010-2011 school year.
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Italian Parmesan Cheese Used as Collateral for Loans
August 12, 2009, 09:35:07 AM »
There is an interesting article, copied and pasted below, at
on the use of Parmesan cheese as collateral for loans:
Cheesy Collateral Keeps Italian Credit Flowing Amid Recession
By Alessandra Migliaccio and Flavia Rotondi
Aug. 12 (Bloomberg) -- The vaults of Credito Emiliano SpA hold the pungent gold prized by gourmands around the world -- 17,000 tons of parmesan cheese.
The regional bank accepts parmesan as collateral for loans, helping it to keep financing cheesemakers in northern Italy amid the worst recession since World War II. Emilia Romagna-based Credito Emilianos two climate-controlled warehouses hold about 440,000 wheels worth 132 million euros ($187 million).
This mechanism is our life blood, said Giuseppe Montanari, 65, a cheese producer and dealer who uses the loans to buy milk. Its a great way to finance our expenses at convenient rates, and the bank doesnt risk much because they can always sell the cheese.
So precious is the cheese that each 80-pound wheel, worth about 300 euros, is branded with a serial number so it can be traced if it is stolen. Thieves tunneled into one warehouse in February and made off with 570 pieces before they were apprehended by police.
Thank heavens we caught the robbers before they grated it, said William Bizzarri, 58, who manages the cheese vaults.
Nestled in the valleys of Italys Emilia Romagna region, southeast of Milan, Credito Emiliano has been using parmesan as collateral since 1953, entrusting management of the cheese to a unit called Magazzini Generali delle Tagliate.
The bank offers loans for as long as 24 months, equal to the time it takes the parmesan to age, at the euro interbank offered rate, plus 0.75 percent to 2 percent, Bizzarri said. The bank gives producers as much as 80 percent of the value of the product, based on current market prices.
550 Liters of Milk
Parmesan cheese has been used for financial operations since the Middle Ages, said Leo Bertozzi, head of Italys Parmigiano-Reggiano Producers Association. This is both due to its value, since each compact wheel holds the equivalent of 550 liters of milk, and the fact that aging takes years, making financing necessary until the product can be sold.
The bank considered taking prosciutto ham, another of the regions specialties, and olive oil as collateral but such products are harder to store and brand, Bizzarri said.
Its easier to steal or replace them, he said.
Emilia Romanga is the only area in the world legally allowed to use the parmigiano-reggiano name for the hard, dry skim milk cheese that was first made in the region around 1200. Sales of parmesan equaled 1.54 billion euros in 2008, 25 percent from exports, according to the producers association.
Once the bank accepts cheese as collateral it oversees the aging process, which includes turning the wheels several times a week and checking periodically for cheeses that have gone soft. As a master tester taps each cheese with a small metal hammer, Bizzarri listens for hollow sounds that would indicate the wheel is a dud and result in its disposal.
Like a Check
Most wheels pass the test, said Bizzarri, who sold financial products and managed bank branches before taking over the cheese unit. After a year they are branded with the parmigiano-reggiano logo and serial numbers and tags.
Its just like a bank check, Bizzarri explained. If we catch any thieves in time we can easily trace the cheese.
When loans arent repaid, Credito Emiliano sells the cheese collateral to recover its investment, returning any difference to the producer. This makes the operation low risk for the bank, Bizzarri said, adding that very few producers default.
Producer prices for parmesan averaged 7.27 euros a kilogram in July, down from 7.49 euros in January, according to data from the Parmesan Producers Association in Reggio Emilia. Prices peaked at 9.36 euros a kilo in January 2004.
Fortunately, prices have now stabilized and while the global economic crisis remains a concern, consumption, including sales abroad, is holding up, Bertozzi said.
Economic Boost
Credito Emiliano has almost 6,000 employees and 590 branches, mostly in central and northern Italy. First-quarter net income fell 75 percent to 11.8 million euros on lower commissions and trading losses of 33 million euros.
While cheese accounts for less than 1 percent of the banks revenue, the unit is important because it helps keep parmesan makers in business, bolstering the local economy, Bizzarri said.
Italy is facing its fourth recession in seven years, with the economy likely to shrink 5.3 percent this year, the worst contraction on record, according to research institute Isae.
The government has been asking banks to help the economy and keep lending, but credit quality is a problem these days, said Edoardo Liuni, an analyst at IlNuovoMercato.it in Rome. With this system, defaults are less likely.
While other local banks have at times had similar programs, and larger institutions sometimes accept high-value goods such as art as collateral, Credito Emiliano is the main bank offering loans to Italys 429 parmesan producers, Bizzarri said.
Its not our main source of funds, but it helps producers and shows there are more ways than one to keep doing business, he said. Lets say its a way to put our heritage to good use.
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I'm an amateur but I have 2 comments on your post. First of all, where I take classes cone 6 is considered high-fired and results in strong vessels, stoneware not earthenware. Second, at this studio the glazes are tested on the clays that are regularly available at that studio. Results are often unpredictable if the clay/glaze combo is not tested and people have suffered through some weird failures.
I'd love a recipe for a crawly shino glaze that works at cone 6 so I hope you get an answer to that question.


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Wow...That's fantastic. CONGRATULATIONS, Rob!!!
Sounded like you're having a fruitful trip. Glad to hear that.
Safe travels,
ronin ceramurai wrote:Many thanks to Chip, JB, Jean Ann, Victoria, and Ginkgo for your generous comments. Kind words of encouragement always keep the solitary studio work moving forward.
Attached are two Oribe chawan with one done with a more western style Oribe while the other one a more traditional ash based Oribe. The Tengu chawan surprised me with it's totally different tonalities..... twice fired where the second firing was done in a different atmoshpere from the first. It gives me something to ponder....
bonjiri wrote:robert
when u flying out of tokyo ?
cheers .
see u on your next trip to tokyo !
maybe we meet up in kyoto !
thanks for a wonderful time !
the osampo was amazing !
bonjiri wrote:yo robert !
where for art thou ?
just cruised thru madame kikuchi tomo's amazing musee d'tomo
k and i didn't have time to visit the gallery downstairs, we had a wonderful lunch at the museum. whoa !
kakurezaki, raku kichizaemon to name a few are on display.
as usual, it must be amazing !
ps pls post your latest japanese inspired works.
for me, i'm making some specialized carving tools, just short of forging the blades. haha !
ronin ceramurai wrote:While teaching, the class explored raku a bit and I came up with a few interesting chawan in which I used a cone 10 black matt glaze over the regular raku glaze........ interesting color as well as texture. Will post pics as time permits.
ronin ceramurai wrote:Too bad you didn't decend into the lower level to see the show as it sounds awesome!
http://e-yakimono.blogspot.com/2010/08/ ... amics.html
JBaymore wrote:ronin ceramurai wrote:Too bad you didn't decend into the lower level to see the show as it sounds awesome!
http://e-yakimono.blogspot.com/2010/08/ ... amics.html
I just got the catalog for that show from Robert over in Mishima. Yup... the show is OUTSTANDING! I'd LOVE to get to see it in person. 生姜ない。
Let's see that chawan.........
Chip wrote:Best of luck at the BAM Clay Throwdown, Robert! What is your piece? Or is that a secret yet?


text:
If you've noticed that your canine companion is consistently licking or chewing on a specific area of their body, they could be developing a hot spot.
Hot spots, or acute moist dermatitis, are a common canine skin disorder that can appear suddenly and develop into swollen, irritated lesions, according to VCA Animal Hospitals. Chewing and licking the irritated area can cause it to grow larger and even more painful.
These painful sores can crop up as a result of flea, tick or other bug bites, or they may be caused by allergic reactions to food or something in their environment. A veterinarian will be able to determine the root of the problem, which is the first step to treating a hot spot, VCA reports. Anxiety and stress can also be factors in the development of this skin affliction.
The ASPCA indicates that a treatment of a hot spot may include shaving the infected area so air and topical medications can effectively reach the site. The vet may also prescribe dog shots of corticosteroids or antihistamines to control itching and antibiotics to ward off infection.
Typically, once a hot spot has been diagnosed and treated, the symptoms subside rapidly. However, the issue can be recurrent in some canines. Dogs with chronic hot spots should be tested for allergies and other underlying conditions that could be to blame. Regular grooming and flea-prevention can help keep your pet hot spot-free as well.


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text:
I like to steep my white teas multiple times. I'm actually new to tea and have really fallen in love with white teas and some herbal ones like Rooibos.
How does the time between steeps affect the tea? Should I constantly increase the time I steep for each subsequent brew or does the 15 to 30 min. between steeping them count for something? During this time the leaves are just sitting in the steeper, obviously wet and cooling to room temperature.
Thanks in advance!


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