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Chinatown Singapore has an excellent variety of restaurants, ranging from outdoor diners where you can sample some of the city's best street food to places that frequently make lists of the world's very best restaurants. Whether you're looking to spend a couple of dollars or a few hundred, there's something for every price point.
Chinatown Singapore also offers a wonderful atmosphere. The pace here is slightly slower than the rest of the city and the charming shophouses are home to some of the best restaurants in the city. Popular with visitors and locals, the area is always busy around dinner time. Dining in Singapore's Chinatown can be an adventure on its own.
- Food
Read moreOne of the oldest hawker centres in Singapore, Maxwell Road Food Centre stands at the corner of South Bridge Road and Maxwell Road. Picking a dish here can be difficult; there are over 100 stalls and everything looks so tempting, so turn up hungry!
The locals flock here for some of the best hawker food in town, such as chicken rice, tapioca pastries, meat fritters and pork porridge. Gordon Ramsey raves about Tian Tian Chicken Rice, which is said to be one of the best versions of this Hainanese favourite in the city. Lunchtime can be intimidating with long queues for food, so arrive outside peak hours if you can.
Location: 1 Kadayanallur St, Chinatown, Singapore
Open: Daily from 8 am to 10 pm
Map- 2
Burnt Ends
- Food
Australian barbeque joint Burnt Ends is an unusual concept in Singapore. For this reason, alongside their delicious food, Burnt Ends packs in the crowds almost every night. At the centre of this restaurant is a large double-door oven that burns apple and almond wood, adding a smoky flavour.
If you're coming in a group with less than 6 people you can sit on the long counter, a front-seat view of the action. There's everything from pulled-pork burgers to a whole char-grilled redfish, and even a smoked ice-cream for dessert. They don't encourage bookings so you might have to wait, but if you're a meat lover then it's really worth it.
Location: 20 Teck Lim Road, Singapore 088391, Singapore
Open: Tuesdays–Saturdays from 6 pm to midnight, Friday–Saturday from midday to 2 pm
Phone: +65 6224 3933
Map - 3
- Couples
- Food
If you fancy steak and fries the Parisian way then L'Entrecôte is a great choice. Located in a small shop house, the thin restaurant has a bistro feel to it with grey polished floors and a line of tables and chairs along one side.
The steak and fries come with a traditional walnut salad, but the rest of the menu is also full of time-honoured French dishes including foie gras, snails and a fabulous dark chocolate mousse to finish the meal. You can make reservations by calling the restaurant directly, sending them an email, or through third party reservations platforms.
Location: 36 Duxton Hill, Singapore 089614, Singapore
Open: Sunday–Friday from midday to 3 pm and from 6 pm to 10.30 pm, Saturday from 5.30 pm to 11 pm
Phone: +65 6690 7561
Map - Food
Read moreClosed to traffic at dusk, Smith Street takes on a gregarious personality to the delight of visitors. Traditional Chinese lanterns the streets, and the busy area has a genuine buzz to it thanks to the crowds who come for supper, sitting on the small plastic stools that line the road.
Navigate your way through more than a dozen stalls under iridescent neon lights and take your pick of popular street favourites. There's plenty to pick from fresh seafood, wok-fried noodles, crispy duck and steamed dim sum. Not only is the food extremely tasty but the prices are extremely affordable (starting at S$3 a dish), so you can try a bit of everything.
Location: 335 Smith Street, Chinatown, Singapore
Open: Daily from 11 am to 11 pm
Mapphoto by Marcin Konsek (CC BY-SA 4.0) modified
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Ya Kun Kaya Toast
- Food
Kaya Toast cafés are a mainstay of the Singapore local dining scene and serve one of the most popular breakfasts in this thriving city-state. A typical serving consists of thick toast with kaya jam (a mix of sugar, coconut milk and butter) liberally applied, with some soft-boiled eggs on the side, which you are expected to crack into a bowl and then dunk the toast into.
Ya Kun Kaya Toast is a popular franchise in Singapore, but at this China Street branch, you'll most likely be surrounded by old aunties and uncles getting their morning fix of kaya toast and strong tea or coffee.
Location: 18 China St, #01-01, Singapore 049560, Singapore
Open: Monday–Friday from 7.30 am to 7 pm, Saturday from 7.30 am to 4.30 pm, Sunday from 8.30 am to 3 pm
Phone: +65 6438 3638
Mapphoto by Aapo Haapanen (CC BY 2.0) modified
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Yixing Xuan Teahouse
- Food
Yixing Xuan Teahouse sits behind one of the picturesque old-fashioned shop-house fronts in the heart of Chinatown, offering some of the finest Chinese tea and appreciation classes to those who want a taste of days gone by. Staff members are welcoming and will give you a much deeper understanding of the history and culture of tea drinking and its ceremonies.
The small restaurant alongside the tea room makes great dim sum and a decent variety of Chinese dishes including the extraordinary tealeaf chicken – a great way of turning their highlight. Be sure to try their house tea, 'Beauty of the East' which is fresh and light. You can also admire pictures of Queen Elizabeth whilst you dine. She made a stop here in 1991 on her state visit.
Location: 78 Tanjong Pagar Rd, Singapore 088499, Singapore
Open: Monday–Saturday from 10 am to 8 pm, Sundays from 10 am to 7 pm
Phone: +65 6224 6961
Map - 7
Jing Hua Xiao Chi
- Food
An unpretentious eatery, Jing Hua Xiao Chi is the place to go to for noodles and dumplings at down-to-earth prices.
A short menu but oozing with delicious dishes of which the highlights are xiao long bao (steam dumplings with soup), gyoza, and red bean paste pancake. Dumplings are made from scratch and service can be surly but efficient.
Location: 21 Neil Rd, Singapore 088814, Singapore
Open: Daily from 11.30 am to 3 pm and from 5.30 to 9.30 pm
Phone: +65 6221 3060
Map - 8
Yum Cha
- Food
For all-day dining in the heart of Chinatown, Yum Cha is the place to go. On the second level of an old shophouse, Yum Cha, which means 'drink tea', is the quintessential experience for a Chinatown dining experience.
Besides the fried beef noodles, champagne pork ribs, spicy lamb rack and other specials, it is known for its dim sum dishes which are also offered in a daily high tea buffet.
Location: 20 Trengganu Street Off, Temple St, #02-01, Singapore 058479, Singapore
Open: Monday–Friday from 10.30 am to 10.30 pm, Saturday and Sunday from 9 am to 10.30 pm
Phone: +65 6372 1717
Map - 9
Tiong Bahru Market
- Families
- Food
Tiong Bahru Market is famous for being one of the best hawker centres in Singapore for breakfast and brunch. Some of the stalls here open as early as 7am and close quite early too, meaning it's the ideal spot for your first meal of the day.
That said, you might want to wait until lunch time to indulge in the best of what Tiong Bahru has to offer as it's mostly meat based. Go for the roasted duck, pork ribs with noodles, boiled pork leg or stick with a simple Hainanese chicken over rice and you can't go wrong. Prices are cheap too, with basic noodle and rice dishes starting from S$S3.00.
Location: 30 Seng Poh Rd, Singapore 168898, Singapore
Open: Tuesday–Sunday from 7 am to 8 pm (closed on Mondays)
Mapphoto by Terence Ong (CC BY-SA 3.0) modified
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Duxton Hill
- Food
The rebirth of Duxton Hill has created a new foodie street in Chinatown. New restaurants have opened in quaint shop houses and cool bars keep springing up in a neighbourhood whose reputation used to be far from squeaky clean. It's now a real pleasure to walk around Duxton Hill, down tree-lined lanes where you will also find independent boutiques and quirky cafes.
Despite being so popular, it really has a village feel to it and makes a great place for a night out. Head up the hill to the end of the road, this area is cobbled and car-free. The restaurants here include an Italian trattoria, seafood specialist and French steakhouse, and have outdoor seating.
Location: Duxton Hill, Singapore 089598, Singapore
Mapphoto by Terence Ong (CC BY-SA 3.0) modified
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Tippling Club
- Food
- Nightlife
Tippling Club is an attractive restaurant and cocktail bar that draws you into a wondrous world with a traditional exterior which takes over three shophouses and a quirky design inside. There's plenty of comfortable bistro style seating around the open kitchen and the friendly face behind the bar is one of the city's top mixologists who creates out of this world cocktails.
The food is innovative, and to get the best of the chef's creations try the tasting menu, which includes razor clams with purple garlic, venison and an interpretative dessert based on Terry's Chocolate Orange. Without pairing the menu is about S$160.
Location: 38 Tanjong Pagar Road, Singapore 088461, Singapore
Open: Monday–Friday from midday to midnight, Saturday from 6 pm to midnight
Phone: +65 6475 2217
Map - 12
Latteria Mozzarella Bar
- Food
- Nightlife
Latteria boasts 11 varieties of Italy's favourite soft cheese incorporated into this delightfully Mediterranean menu with not a pizza in sight. With space to dine both inside and out this sunshine yellow restaurant is a real taste of Tuscany in the middle of Chinatown.
The menu includes southern style dishes, including the homemade gnocchi with fresh pesto and poached calamari salad, but the highlights are definitely the dishes that incorporate the restaurant's namesake, where you can really appreciate the subtle flavours of creamy mozzarella.
Location: 40 Duxton Hill, Singapore 089618, Singapore
Open: Sunday–Friday from midday to 2.30 pm and from 6 pm to 10.30 pm, Saturdays from 6 pm to 10.30 pm
Phone: +65 6866 1988
Map - 13
The Coconut Club
- Families
- Food
This colonial shophouse serves some of the best nasi lemak in Singapore. This spicy Malay chicken dish is served with coconut rice, anchovies and peanuts and is often topped with a fried egg. It's the only main dish on the menu (and, at about S$13, it's not exactly cheap), but Coconut Club also serves tea and coffee.
The interior is bright and modern – perhaps not what you would expect from a 'local' restaurant in Singapore, but it has proven a big hit with locals, expats and inquisitive travellers.
Location: 6 Ann Siang Hill, Singapore 069787, Singapore
Open: Monday–Saturday from 11 am to 3 pm and from 6 pm to 9.30 pm, Sundays from 11 am to 3 pm
Phone: +65 6635 2999


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The Houghton Hotel
Location: Johannesburg - South Africa
Project type: Hospitality - Luxury Hotels
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Key benefits
It was truly an honor working on this project. New built projects need a lot of time to get to a final solution handover and there is bound to be challenges along the way, be clear in everything you can offer to always be able to deliver on your solution promised. There are a lot of moving parts and many people who has a responsibility on the build and working in tandem and having all people onboard is key to any successful solution.
The Salto technology solution provided at the project.
Standalone, virtually networked, wired and wireless online smart access control platform.

subset: commoncrawl


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For twenty years, Los Angeles painter Robert Standish had been abstracting reality by altering his own powerful and moving photorealistic paintings of daily life. Seven years ago, Standish shifted away from constructing lifelike replicas of the world, and into an investigation of the unconscious unknown through abstraction. His move into an Abstract Expressionist "wet-on-wet" technique developed in tandem with his interests in cosmology and topography, in addition to psychological theory – namely, Dr. Carl Jung's notion and analysis of the human psyche.
Now in "Aspect Dawning," Standish revisits the essential element of his early style of photorealistic painting, namely, a photo reference, but through his more recent lens of abstraction. Fed up with biased news reporting, Standish sources his imagery from top U.S. and world news stories; often selecting photos from the Internet and various social media platforms associated with polarizing content. By unifying his disparate techniques, he gradually manipulates the palette and texture of the original image to change the representation of its featured subject – and subsequently, the viewer's interpretation of it. Transcendence being a consistent theme of his practice, Standish's newest work is true to his rejection of the finite, and his proclivity for the universal.
Robert Standish is an American painter living and working in Los Angeles whose organic process reveals the emotive effects of color, shape, and texture. Inspired by the color-field painters and Abstract Expressionism, Standish's free-flowing use of paint is his way of exploring abstraction and transcendence. His works can be found in the permanent collections of the Los Angeles County Museum of Art, JP MORGAN CHASE, The Weisman Foundation, Louis K. Meisel, Larry and Marilyn Fields, Patricia Arquette, Norwest Venture Partners and BRYANT/ STIBEL, along with numerous other acclaimed collections. Standish's paintings have been exhibited internationally in galleries and museums, including two recent group shows at the Carnegie Art Museum.


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Bruce Springsteen Looking to Sell Catalog for Up to $415 Million
Bruce Springsteen is reportedly looking to sell his recorded music and publishing catalogs, and he stands to make a massive payday if a deal goes through.
The Boss is negotiating with Sony for the sale of his album catalog, though it's unclear yet whether the company will also purchase his publishing rights, Billboard reports. The publication estimates his album catalog to be worth between $145 and $190 million, while his publishing could fetch between $185 million and $225 million.
Springsteen's combined catalogs are estimated to be worth between $330 million and $415 million, and sources say the superstar's camp is seeking upward of $350 million for both.
These supersized figures reflect one of the most popular and celebrated bodies of work in rock history. According to the RIAA, Springsteen has sold more than 65 million albums in the U.S. alone, including the 15-times platinum Born in the U.S.A., the six-times platinum Born to Run and the five-times platinum The River.
The rocker is not merely coasting on former glories either. Since the beginning of 2018, Springsteen's catalog has collected 2.25 million album-equivalent units, buoyed by 2019's Western Stars and 2020's Letter to You, both of which debuted and peaked at No. 2 on the Billboard 200.
If Springsteen inks a deal, he will be just the latest in a long line of rock luminaries to unload his catalog for a huge sum. In January, Neil Young sold 50 percent of his catalog to Hipgnosis Songs Fund for an estimated $150 million — a healthy payout, but nothing compared to the sale of Bob Dylan's publishing rights to Universal Music Publishing Group, which likely exceeded $400 million. Other artists to recently sell their publishing rights include David Crosby, Stevie Nicks, Journey and Nikki Sixx.


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I need to develop and GIS application in .net with following Requirement, Can you please suggest the options how can i start with.
I am new to GIS World, but I have a good knowledge. I neither developed any GIS application before!
1) We need to track vehicles on the map, the data recieved from Multiple Controllers connected Over Ethernet.
2) Display of Movements of Multiple Vehicles to be Provided for simultaneous operation.
3) Displaying Latitude, Longtitude, Altiitude, Roll, yaw, Pitch, Velocity with Every Vechicle.
4) Unique Icons for Multiple vehichles (icon should be configurable)
5) Provision for the modes to facilitate selection of vehicles for simultaneous display on Map.
6) Automatically move the Vehicle icon representing the respective vehicle, to the correct geographic location on map when vehicle change the position.
7) Automatic PAN movement of the area concerned on the digital map during Online Vehicle Tracking.
8) Calculate Actual disptance traveled by vehicle along with Aerial Distance,
9) Calculate relative distance between two vehicles.
10) Digital Map retrieval and display as per the area of operation.
11) Provision for additional icons creation on the map. (These icons should be displayed for futher use)
12) Provision of Information Layer (Peliminary/Detailed information about Terrain etc), 3D ANALYSIS
13) Geo-Referencing Facility. It should be able to digitize it by georeferencing.
14) Import digital masp irrespective of their original/native format.
15) OS Platform independency.
- It should support Military grid coodrinate Data.
17) Provision for Defininf Waypoints with positioning Information
18) Multiple Access to various Digital map,image map like geotiff,.jpeg,.dted image
19) Integration of scanned maps, satellite images .
20) Zoom in Zoom out, Zoom in Max Scal1 1:1 and zoom out 1:50000
21) User Specified scale and Dynamic display of scale in the Mapview
22) Exchange of GIS Data for generation of Reports.
23) Import/Export Maps using .dgn (Microstation DGN) format.


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Pop legend Barry Manilow spoke with Morning Edition host David Greene about the Great American Songbook, Broadway and "Mandy." Hear the radio version at the audio link and read more of their conversation below.
DAVID GREENE: So, you've recorded three Christmas albums over the years.
BARRY MANILOW: I have. For a Jewish guy, I've recorded a lot of Christmas albums.
GREENE: What got a Jewish guy into recording Christmas albums?
MANILOW: First of all — I love the time of the season. It's the only time of the year that everyone stops hollering at each other, so that's one thing. And everybody thinks about giving and receiving, and I love the whole feel of this time of the year.
But, musically, the reason I love these Christmas songs is that these songs, most of the standard Christmas songs, were written during the era that we call the Great American Songbook. These songs were written by composers and lyricists who knew how to write a song. They knew how to write a melody, they knew how to write a lyric, and we don't do that anymore these days. I am a big fan of the Great American Songbook, with people like Irving Berlin and George Gershwin and the rest.
I love the time of the season. It's the only time of the year that everyone stops hollering at each other.
You find that kind of songwriting in the catalog of Christmas music, and I so love that, and I love arranging and producing songs like that. I was born too late, I was. So whenever I get an opportunity to do a Christmas album, I jump at it, because you know, recording Irving Berlin's "Happy Holiday" or "White Christmas" or "I've Got My Love To Keep Me Warm" — these are beautifully written songs, and I just love diving into them.
GREENE:You don't think, in general, that a lot of musicians know how to write songs these days?
MANILOW: No, and it's very sad to listen to the pop radio, because writing a melody and a lyric is gone out the window. What we hear now is great-sounding records with great-sounding grooves and loops. And the sound of these records is irresistible, but the craft of songwriting is just about over. That's why, whenever I get an opportunity to do an album full of standards, I jump at it because I miss it.
GREENE:What defines a classic Barry Manilow song?
MANILOW: Well, it needs to have — as a musician, you'd think I would say it's gotta have a great melody. And it does. But as a performer, it really needs to have a lyric that I can crawl into.
And I think that's the difference between what I do and what a lot of other people do: I tell the story of the lyric. You know, when I did American Idol the three times, I tried to tell these kids you have to tell the story of the lyric. Otherwise, closing your eyes and trying to show us how many notes you can fit into a bar, no one's gonna feel — no one's gonna care about it. But, if you tell the story of a lyric, then I think you've got a chance of connecting with an audience.
So, I think that's the difference between the kind of songs that I've been doing all of my career. I listen to the lyric of "Mandy," I try to put myself in that situation, and then I sing the song.
GREENE:Can I confess something to you?
MANILOW: Oh, all right.
GREENE:"Mandy" is my go-to karaoke song.
MANILOW: Oh, I can't wait to hear that. Do you try to hit the high F at the end — "And I neeeeeed yooooooooou"? Do you do that?
GREENE:I do, and I kind of squeal a bit — "And I neeeeeeeed yooooooou."
MANILOW: Oh, I see, you go into your falsetto. Very good, very smart.
GREENE:Does that work?
MANILOW: Yeah, sure.
GREENE: I've read a — you've made me speechless by critiquing my version of "Mandy." I don't know what to do with myself.
I read an interview with you from The Guardian newspaper earlier this year, and there was a quote that stuck out to me. You said, talking about your routine when you're on the road: "I'm in a hotel room, sold out at Radio City, private plane, 30 years of hotel rooms by yourself." What keeps you going?
MANILOW: What keeps me going? I love music. I love any opportunity I have to make music. You know, people ask me, "What do you do to relax?" and I'm so boring, because I go up to my studio and I create. I'm a creator.
GREENE:That doesn't sound boring.
MANILOW: Well, maybe to other people it might. They might expect me to say I go play golf. I don't do that. My passion — and I found it as a young man, and I was very fortunate to find my passion at a young age. I knew that that's what I wanted to do with my life, and that's what I do. That's what I do. I love working with my band; I love working with musicians. I tell you something, the part that I like the least is the performing part.
MANILOW: Yeah. You know, that's the job. And I've learned how to do it, because I never started off wanting to be a performer. I always wanted to just be a musician or a songwriter or an arranger. That performing opportunity came out of the blue, and as a big surprise. I was terrified for so many of the early years, and I didn't know what I was doing on that stage. Over the years, I've learned how to do it, and I've embraced it, and I've learned how to to love it. But pin me to the wall, and I would be happy playing in a band.
GREENE:Do you still enjoy the performing, though, when you're out there, or is it really just a job?
MANILOW: I do. I'll tell you what changed for me: I found gratitude. About 15 years ago I found the gratitude in this, an unbelievable career. And that makes everything different for me. I'm a very grateful man that there's still an audience out there that is interested in hearing what I have to say. So really, I look forward to the performances. But in the beginning it was so confusing. I really didn't know why they were applauding.
GREENE:You're still here, and you're returning to Broadway next month, as I understand, for the first time in maybe two decades.
MANILOW: Yes, how 'bout that? I just wanted to do it one more time before I croak; I wanted to play a Broadway theater one more time. I come from New York, and before the performing and record career hit, I was in the pit. I was in the pits of all the Broadway theaters.
I was the piano player. I played for every singer's audition. I was either on the stage playing the piano for them, or in the pit playing the piano for shows, and I know that world so well. I'm looking forward to walking into the stage door every night of this Broadway theater called the St. James, and then walking out of the stage door and going to Joe Allen's — a theatrical restaurant that everybody goes to after their shows — and being in New York, in the theater world of New York, because that's where I began.
GREENE: And before you croak — I don't want to use that word, but you did — what else is on the Barry Manilow bucket list beyond Broadway?
MANILOW: There's one more thing that I'm really hoping I can do this year. There's a Broadway musical — speaking of Broadway musicals — that I've written over the years. We've been trying to get it up on the stage and we have; we've been pretty lucky now and again. But every time we try to get it into New York, there's always something that goes wrong. And this year, it looks good. We're going out in a regional theater somewhere at the end of the year. It's called Harmony, and it's the best writing I've ever done in my entire career. So that's the one more thing that I need to do, and hopefully it'll happen this year.
GREENE: Before I let you go, you wouldn't fulfill my bucket list and sing a bar or two of "Mandy" with me, would you?
MANILOW: With you?
[They play "Mandy"]
Well, you're in tune!
GREENE: Wow, that's a good thing! You're very generous.
MANILOW: That was great!
GREENE: Thanks. You were great too, Mr. Manilow.
MANILOW: Thanks. Call me Barry.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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EFAMA welcomes ESMA's Call for Evidence on asset segregation and custody services as a precious occasion to confirm our previous key messages - as per our response to the previous consultation around Guidelines on asset segregation under the AIFMD of December 2014 – and to clarify our position on new aspects of ESMA's work.
EU Fund regulation
The EU fund product landscape is deep, diverse and dynamic. Since the birth of the UCITS framework in 1985, European institutions have progressively refined it into a global "gold standard", one that successfully balances strict regulatory requirements with the flexibility required by manager to meet evolving client demands. The successful evolution of UCITS was followed by the creation of alternative investment funds (AIFs) under the 2011 AIFM Directive, adding a second important pillar to EU fund/manager regulation. Building on this second pillar are further ambitious EU fund products, such as EUSEFs, EUVECAs and ELTIFs. EFAMA has helped guide all of these key regulatory developments, informing policymakers and regulators on their main merits and drawbacks, while also keeping a close eye on their respective review initiatives.
EFAMA strongly supports a fundamental review to the ELTIF regime, in view of broadening its eligible investment universe and adapting it to better meet retail investor needs. We are also closely monitoring the review of the AIFM Directive from a product regulation standpoint, including possible spillover effects on the UCITS Directive requirements. Further work involves keeping pace with relevant ESMA initiatives, such as the work around the Common Supervisory Action on costs and fees for UCITS.
EFAMA response to ESMA Call for Evidence on asset segregation
EFAMA response to Green Paper on Retail Financial Services
EFAMA welcomes the opportunity to respond to the European Commission's Green Paper on retail financial services. Widening the opportunities for European citizens to save and invest will facilitate better outcomes both for savers and the wider European economy.
EFAMA fully shares the goals of a Single Market for retail financial services in the EU, i.e.:
1. Promoting an EU-wide market in retail financial services that can facilitate cross-border business and consumer choice.
EFAMA response to EC consultation on impacts of maximum remuneration ratio under CRD IV
Our corporate members are both subsidiaries of an EEA parent that is a credit institution as per Article 4(1)(1) of the CRR, or stand-alone investment firms as per Article 4(1)(2) of the CRR. Both types of entities risk becoming subject to the Maximum Ratio Rule as asset management companies licensed under either a UCITS or AIFM management company license, or licensed as investment firms under the MiFID regime to provide discretionary portfolio management services on a client-by-client basis.
European Fund Classification Categories updated
Revised EFC categories better reflect the current European fund market
EFAMA published today the second edition of the brochure 'The European Fund Classification EFC Categories' to adapt the classification criteria to recent market evolutions. The European Fund Classification (EFC) is a pan-European classification system of investment funds, which is maintained by a Task Force of EFAMA.
International Statistics Q1 2020 | Large drop in worldwide investment fund assets in Q1 2020 against the backdrop of large net inflows
The European Fund and Asset Management Association (EFAMA), has today published its latest International Statistical Release describing the trends in worldwide investment fund industry in the first quarter of 2020*.
Worldwide regulated open-ended fund assets decreased by 10.8 percent to EUR 47.1 trillion in the first quarter of 2020. Worldwide net cash flow to all funds amounted to EUR 617 billion, compared to EUR 808 billion in the fourth quarter of 2019.
European Statistics Q1 2020 | Alternative Investment Funds continued to attract net new money in Q1 2020 despite Covid19
The European Fund and Asset Management Association (EFAMA) has today published its Quarterly Statistical Release describing the trends in the European investment fund industry in the first quarter of 2020 with key data and indicators for each EFAMA member countries.
Annual Report 2015
Managing fund liquidity risk in Europe: An AMIC-EFAMA Report
EFAMA Survey: What can the industry do to encourage long-term savings
Raising awareness of the benefits of long-term savings to retail investors will help to rebuild confidence in the European asset management industry, according to EFAMA's member survey.


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Denim Collapsible Pocket Cup 12 oz
The Stojo pocket cup is ultra-portable, leak-proof, collapsible, and reusable. designed by coffee lovers, it's a convenient alternative to bulky travel mugs and better for the environment than disposable cups.
Suitable for every situation! Take Stojo to the office, airport, gym, cafe, or park. Perfect for hiking, skiing, snowboarding and camping too! Once you've finished your drink, just collapse, seal, stow and go!
Key product features:


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NEW YORK (JTA) — It wasn't your typical college sex scandal. There were no accusations of molestation, inappropriate faculty-student relationships or date rape charges.
Instead, the precipitating incident was the publication by a student-run newspaper of a female student's first-person account of a premarital sexual encounter.
But this is Yeshiva University, an Orthodox institution where the campuses for men and women are separated by approximately 10 miles, and the story's publication in the YU Beacon newspaper prompted an intense, open discussion of a topic normally considered taboo in this conservative college community.
Following a cascade of negative comments by online readers of the piece, titled "How Do I Even Begin To Explain This?" the student council elected to withdraw its funding from the newspaper and several editors resigned. Meanwhile, stories about the clash between freedom of expression and fealty to Orthodox Judaism's emphasis on modesty appeared in news outlets such as The Wall Street Journal and The New York Times.
Yeshiva University officials issued a statement noting that the decision about de-funding the Beacon was made by students, but Y.U. officials declined to be interviewed by JTA about sexual health practices at the school.
The university's reticence to talk publicly about student sexual activity extends beyond the pages of student publications. A review of the Health & Wellness section of the school's website found no discussion of contraception or other relevant information, and several students — including the anonymous author — said the school had not provided them with any sort of orientation on health issues related to sexual activity.
That's not to say student health services doesn't provide students with guidance or resources — it does — but the university's low-key approach to sexual health issues stands in stark contrast to the approach of many U.S. colleges.
"The information should be available," said Lisa Maldonado, the executive director of the New York-based Reproductive Health Access Project. "If you look at the data of who is having the most unintended pregnancies, it's young women in their 20s."
Sarah Lazaros, 21, a senior at YU's Stern College for Women, said it's clear why Yeshiva doesn't have such material available online.
Having information on the website "would go against a lot of what the university stands for, which is total devotion to Jewish law. A lot of potential students would see that and not come to the university," Lazaros said. "I think the main reason is that they don't want to encourage these behaviors."
Several YU students interviewed by JTA said it's a mistake to pretend that the university's students are not sexually active.
The sex essay "addresses something that we don't often talk about in the Orthodox Jewish community, especially at YU," Simi Lampert, 22, the Beacon's editor, told JTA.
The Beacon, an independent, online newspaper launched in January by students at Yeshiva's men's and women's colleges, will continue to publish, albeit without funding from the student council.
Lampert said she saw the story's publication as an opportunity to start a conversation about sex among YU students.
"You have someone like me who went to a coed high school, has had boyfriends and has no intention of waiting until marriage for intercourse," said S.B., a freshman at Stern who, like others interviewed for this story, asked to be identified only by her initials. "I don't think anyone should go around denying that there are students having sex because that is not reality."
The author of the Beacon story, a 20-year-old Stern student with the initials L.P., said her essay was true. She said she penned the piece, which was published in the literary section, where fiction and nonfiction appear, to help resolve her own complicated feelings about the experience.
"I was really kind of distraught about the whole thing," she said, her voice cracking.
Maintaining the appearance of the typical Orthodox Stern girl, the author of the Beacon article said she felt like she could not talk to her friends about her night in the hotel room.
"It's not like it was expected of me by how I dress," she said. "I wear skirts. I do that whole song and dance."
The author complained that the culture of the Orthodox institution makes it difficult to take effective safeguards when engaging in intercourse. When her period was late in coming after her sexual encounter, she said she was worried about pregnancy even though she and her partner had used contraception.
Panicked, she went to Stern's Health & Wellness Center, where she said she was counseled nonjudgmentally and asked for and received a pregnancy test.
"They'll have a conversation with you about sex," she said. "They'll talk to you about the risks of being sexually active."
Responding to a JTA inquiry about the contraceptive and counseling options available to students, YU's senior director of media relations, Mayer Fertig, referred to the website of the Health & Wellness center. The site does not list contraceptives, Plan B or pregnancy tests as an available resource, unlike the websites of other major universities, and students say that Stern College doesn't explicitly inform students that there are pregnancy tests and counseling about sexually transmitted infection available in the university system.
"From what I know, there is no information that has been made very accessible in terms of contraception, rape or pregnancy," S.B. said.
Many Stern students hail from Orthodox institutions and thus are unlikely to have picked up knowledge about condom usage, pregnancy or the risks of disease transmission from their high schools.
Tamar, a senior at Stern who asked that her last name not be used, said she could recall just one event in her three years on campus in which women's sexuality and health was discussed. As for contraceptives, she said, "It's not something that's talked about."
Lazaros, a women's studies major, said that a student-run women's studies society on campus once brought a sex therapist to the college to speak. She also said the Health & Wellness Center does not provide a broad spectrum of services, probably because of limited demand and the school's small size.
While the essay did not go into much detail about the sexual encounter, several YU students described how their friends at the school attempt to skirt the Orthodox ban on premarital intercourse by being sexually active in others ways.
M.H., 27, who graduated from Yeshiva College in 2007, told JTA that he engaged in oral sex with girls from Stern and talked with friends about their similar exploits.
"I know that they were definitely hooking up — oral sex, kissing, touching," he said. "I found that it was much harder to get a religious girl to actually have sexual intercourse because they place a premium on virginity."
In public, at least, the rule at Yeshiva remains unchanged, students say.
"I know couples that behind closed doors, they'll cuddle or they'll make out," the author of the Beacon article said. "But when it comes to sitting in the student lounge, they sit five feet apart."


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There are two major industries in Los Angeles, tech and entertainment. When it comes to bringing them together, LA has emerged as the clear leader. I thrived in the international community in Tokyo. Coming back to America, at first I missed being a leader of this and that, and being a regular at … [Read more...]
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Tech Entertainment Intersection Sparkles in LA
Filed Under: Los Angeles Tech Scene, Photos, Powerful Women, Social Media and Search, Tech Entertainment Networking Tagged With: DigitalLA, EstherDyson, GirlsinTech, HollywoodWebTV, JackiePeters, LindaSherman, LosAngeles, MarkBrooks, MarshaCollier, MelissaHooven, RayJGordon, SingularCity, SocialMediaClubLA, TwistUp, WmMarcSalsberry


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MADISON, Wis. - Rallies were held across the U.S. to support thousands of protesters holding steady at the Wisconsin Capitol in their fight against Republican-backed legislation aimed at weakening unions.
Union supporters organized rallies Saturday from New York to Los Angeles in a show of solidarity as the protest in Madison entered its 12th straight day and attracted its largest crowd yet: more than 70,000 people. Hundreds banged on drums and screamed into bullhorns inside, while others braved frigid weather and snowfall during a rally that spilled into city streets.
"I want to thank you for coming out here today to exercise those pesky First Amendment rights," actor Bradley Whitford, who starred in television's political drama "The West Wing," told his hometown crowd. "This governor has to understand Wisconsin is a stubborn constituency. We fish through ice!"
Republican Gov. Scott Walker has introduced a bill that includes stripping almost all public workers, from librarians to snow plow drivers, of their right to collectively bargain on benefits and work conditions. Walker has said the bill would help close a projected $3.6 billion deficit in the 2011-13 budget. He also argues that freeing local governments from collective bargaining would give them flexibility amid deep budget cuts.
The bill has sent Democrats and unions into an outrage nationwide. They see it as trampling on workers' rights and as an attempt to destroy Democrats' strongest campaign allies.
"Wisconsin is opening up people's eyes a little bit," said Jay Van Loenen, a teacher who attended a rally in Denver that attracted about 1,000 people. "So I think that the move is to try to get people more involved in their unions and create a stronger front so that if something happens here, we are prepared."
Several thousand people gathered for a rally in Columbus, Ohio, where lawmakers are considering a similar bill. Indiana Democrats successfully blocked a Republican bill last week that would have prohibited union membership from being a condition of employment.
Large crowds of teachers, firefighters and public workers also gathered for rallies -- holding American flags, wearing pro-union clothing and holding signs -- in other capital cities including Topeka, Kansas; Harrisburg, Pennsylvania; and Olympia, Washington state.
In Los Angeles, public sector workers and others held signs that read "We are all Wisconsin." Some wore foam "cheeseheads," the familiar cheese-slab hats worn by Green Bay Packers fans. Wisconsin is known for its dairy farms.
Covered in layers of coats, scarves, hats and gloves, about 1,000 rallygoers outside the Minnesota Capitol in St. Paul chanted "Workers' rights are human rights" and waved signs, some reading "United we bargain, divided we beg."
"The right to collectively bargain is an American right," Eliot Seide, a local union leader, told the crowd in St. Paul. "You can't have American democracy if you don't have a strong trade union movement."
The rallies were part of a campaign by the liberal online group MoveOn.org to hold demonstrations supporting Wisconsin workers in major cities across the country. Some of the demonstrations attracted counter-protests by supporters of the conservative tea party movement, though the pro-union rallies were larger.
Madison Police spokesman Joel DeSpain said he didn't have a firm estimate on the Wisconsin capital's crowd, but said it was larger than last weekend when nearly 70,000 people descended on the Capitol.
The crowd cheered as pilot Jeff Skiles, the first officer on the US Airways Flight that landed in New York City's Hudson River in January 2009, told them that "justice and righteousness will always win out." Skiles helped pilot Chesley "Sully" Sullenberger land the plane, whose 155 passengers and crew members were safely rescued.
Protesters jammed the Wisconsin Capitol steps, packed the ice-covered lawn -- some sat in trees -- and filled surrounding streets. Several thousand counter-protesters came out last Saturday to support Walker, but they were hardly visible this time.
Some protesters have even been sleeping in the Wisconsin Capitol. Police planned to let protesters stay overnight Saturday into Sunday but are expected to finally close the building Sunday afternoon for cleaning.


text: < More news Does truth matter? Yes, it is the essential foundation for any good outcome. 01 Mar 2021 • Press release Years ago, a famous historian was asked this question. He replied that truth does exist, but it's hidden in a fog by a lack of both information and perspective. But does the truth matter? Obviously, yes. As ultra-successful investor Ray Dalio explains: "Truth is the essential foundation for any good outcome." If you act on the basis of something untrue in the world of investment, for example, you can lose your shirt. Hence, the legendary writer Mark Twain lost all of his money by investing in dud mines – and famously defined a mine as "a hole in the ground owned by a liar". One problem with covid-19 is that the issue has, in the words of one US politician, been "weaponised and politicised". Once politicised, logic and truth become secondary to the need to prove that your dogma is correct – or to gain favour with your tribe. A good basis for any discussion on coronavirus was the comment to the BBC last summer by a German professor: "There's a lot we don't understand about the virus." The professor was perplexed that there appeared to be few cases of virus transmission in hair salons in Germany – this didn't make sense, he said, although it was true, according to the data which he had at the time. The professor's humility was encouraging – beware a claim of absolute knowledge or someone who can't acknowledge truths which belie their narrative. Anders Tegnell, state epidemiologist of the Public Health Agency of Sweden, reflected similar humility when he told the New Statesman magazine: "Maybe in a year or two, we can sit down together … and try to figure out what worked well and what did not work well." It's definitely true that the truth and, therefore, superior outcomes are helped by debate – and by democracy. That's where the press and programmes like Today and Question Time, for all of their faults, play a vital role. Unfortunately, in the modern world, at least, there's a strong movement to stifle debate by no-platforming, ad hominem attacks and media vilification. If you can kick a top opponent out of the game, as happened to the great Pelé in the 1966 World Cup, you gain short-term advantage. But guess who won the World Cup in 1970? If you kick an opponent out of a game in which there are many unknowns – a lot of fog – as in the covid-19 debate, it will reinforce your own side's prejudices and reduce the opportunity to find the truth, worsening outcomes. Neil O'Brien, Conservative MP for Harborough, is a good example of a politician who has tried to silence critics of the government's covid-19 policy by kicking them off the field. In a Guardian article, O'Brien uses the inaccurate description 'covid sceptics' to describe critics of government covid-19 policy. Most government critics question hard lockdowns, capricious restrictions and harsh authoritarian measures, yet agree with social distancing, hygiene guidelines, trusting the people and common sense. They are better described as 'government policy sceptics', rather than 'covid sceptics'. O'Brien's language encourages sectarianism. He says: "Covid sceptics … crawl out of the woodwork … make stuff up … and double down on false claims." Belfast and Glasgow natives, of a certain age, will recognise the rhetoric. O'Brien argues that non-lockdown Sweden has pursued a "failed strategy" and that "Stockholm's hospitals overflowed". In fact, Sweden's all-cause mortality rate, probably the best measure, is eight per cent higher in 2020 than its average of the last five years. For England and Wales, the all-cause mortality rate is worse – 14 per cent higher than its average for the same period. Unsurprisingly perhaps, O'Brien turned down an offer to debate covid-19 with Professor Carl Heneghan, one of those he vilifies, who is a practising doctor and a director of the Centre for Evidence-Based Medicine at Oxford University. According to The Times, the UK, now in its third lockdown, has the greatest number of fatalities per million of population of any large country. In contrast, Florida, which, like Sweden, avoided a harsh lockdown, has had a better outcome than that of California, which, like the UK, locked down hard. Australia and New Zealand locked down early and hard, closing borders and implementing a quarantine. They have had great success in almost eradicating the virus, albeit at considerable economic and social cost, and they probably have lower immunity than the Swedes. So, will the Aussie/Kiwi approach or the Sweden/Florida approach turn out to be superior? No one knows yet. To some extent, covid-19 has all countries in its thrall – imprisoning the Aussies within their own border and threatening the Swedes with a third wave. However, these opposing approaches, so far, have had better outcomes than the UK, in terms of both health and the economy. Indeed, the main question is why the UK has fared so badly, compared with many countries. It may be because the government is putting politics and presentation above the truth – an emphasis on spinning to the press, reliance on narrow groups like the 'quad', use of emergency powers to limit debate, excessive reverence for academia-dominated SAGE and so on. The evidence on which the government relied for the latest closure of pubs is paper thin and contained in an 'EMG/NERVTAG' paper of 22 October 2020. The New and Emerging Respiratory Virus Threats Advisory Group, reporting to Public Health England, (NERVTAG) is a group of academics, including Professor Neil Ferguson of Imperial College, formerly of SAGE. The NERVTAG report completely ignored the evidence of extremely low transmission rates in UK pubs since they reopened after the first lockdown last summer – as demonstrated by the test-and-trace system and by trade organisations such as UK Hospitality. Wetherspoon, for example, has had over 50 million customer visits recorded through the test-and-trace system, with not a single reported example of an 'outbreak' among customers, as defined by the health authorities. Yet NERVTAG, bizarrely, did not consider evidence from the UK after July 2020, when pubs started to reopen, relying, instead, on earlier evidence from abroad: "Japan, China, South Korea and Indonesia noted that large super-spreading events originated from pubs, clubs, restaurants, gyms and wedding events." Clearly, the overseas examples, from early 2020, relied on by NERVTAG, related to different rules and protocols from those successfully utilised by the UK hospitality industry after July. NERVTAG and the government concluded that "hospitality venues are a significant risk for transmission" since "the disinhibitory effects of alcohol are likely to exacerbate difficulties with social distancing". Yet alcohol is regularly consumed in households, especially when pubs are closed. NERVTAG and the government have therefore swapped supervised and regulated consumption of alcohol in pubs, with screens, hand-sanitisers and trained staff, for unsupervised consumption in households. Whereas a plethora of evidence demonstrates low transmission in UK pubs, a similar plethora indicates a vast transmission level in households. The irrational NERVTAG report is another example of the erratic government dodgem car, lurching from lockdown to lockdown and from Eat Out to Help Out to tiers and curfews. In the end, the government, lacking perspective, has ignored the real evidence and has taken the momentous decision to close the hospitality industry repeatedly, based on the tribal beliefs of academics – who, contrary to received opinion, are often steeped in dogma. As Boris Johnson recently said: "There is obviously an extra risk from hospitality." Except that it's not true, Boris – if we proceed on the basis of information which is untrue, outcomes are worse, and we will, end up, like Mark Twain, running out of money. This article appears in the forthcoming edition of Wetherspoon News, click here to download


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Gathered together in the Bahamas for their annual one-week reunion, four close couples eagerly reconnect, sharing news about their lives and relationships. But their intimate week in paradise is disrupted by the unexpected arrival of Sheila's ex-husband, Mike, who hopes to break up her new marriage with Troy and win her back. The others soon realize they too are not immune to the challenges of commitment and fidelity. Angela doesn't believe her husband, Marcus, can be faithful now that he's a celebrity television newscaster. Dianne and Terry's relationship is feeling the strain of raising children. And Patricia, a successful self-help psychologist, must finally reveal the deep flaws in her seemingly perfect marriage to Gavin. With their relationships hanging in the balance when they return home, each couple must choose between blame and forgiveness, doubt and faith, with life-altering consequences… (Source)
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WASHINGTON — Restaurant chains that increased their servings of lower-calorie foods and beverages from 2006 to 2011 demonstrated superior same-store sales growth, increased restaurant consumer traffic and made gains in overall restaurant servings, according to the report "Lower-calorie foods; It's just good business" released Feb. 7 by the Hudson Institute's Obesity Solutions Initiative.
The report analyzed 21 restaurant chains and used companies' annual reports and data market from research firms to assess same-store sales, total store sales, total food and beverage servings, and customer traffic from 2006-11.
Traffic count was up 10.9% for restaurants that increased lower-calorie servings, which compared to 1.8% for the 21 chains combined. Same-store sales grew 5.5% for restaurants that increased lower-calorie servings, which compared to a drop of 0.8% for the 21 chains combined.
"Consumers are hungry for restaurant meals that won't expand their waist lines, and the chains that recognize this are doing better than those that don't," said Hank Cardello, lead author of the report, senior fellow at the Washington-based Hudson Institute and director of the institute's Obesity Solutions Initiative.
To qualify as a lower-calorie menu item, a center-of-the-plate item had to be 500 calories or less, a side dish had to be 150 calories or less, a beverage had to be 50 calories or less per 8-oz serving, an appetizer had to be 150 calories or less and a dessert had to be 150 calories or less.
The Robert Wood Johnson Foundation provided support for the report. Restaurant chains analyzed were Applebee's, Burger King, Carraba's Italian Grill, Chili's, Cracker Barrel, Denny's, Arby's, IHOP, Wendy's, LongHorn Steakhouse, Romano's Macaroni Grill, Outback Steakhouse, On The Border, Panera Bread, Olive Garden, Taco Bell, McDonald's, Red Lobster, KFC, Chick-fil-A and Sonic.
The Hudson Institute's Obesity Solutions Initiative seeks to bring about practical, market-oriented solutions to the world's overweight and obesity epidemic.


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How Is Financial Aid Calculated?
The formula for financial aid is relatively simple: Total Cost of Attendance minus Expected Family Contribution (derived from the FAFSA & CSS/Financial Aid PROFILE) = Your Need Claremont McKenna College meets your Need with a financial aid Award or Package which consists of several parts:
Your Award = CMC Need-Based Aid Grants + CMC Merit-Based Scholarships + Federal Work Study
Net Price Calculator
For most, financial aid is a considerably important part of the college admission process. Tuition or Cost of Attendance alone are not necessarily valid indicators of what you are likely to pay. Consequently, to truly compare your financial aid opportunities, you must look at your Net Price. Based on the information you submit regarding your family's financial situation, you will be presented a "net price," a number that reflects your estimated cost of attending CMC for the current year. Please note, the calculator will only serve the needs of US citizens and US permanent residents.
To learn more and calculate your "net price," check out the Net Price Calculator.


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Read more about research at Baylor College of Medicine in our monthly newsletter from the Labs.
In the News
Read about our research, faculty, news and events making headlines.
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Ed Wood
Because of his eccentric habits and bafflingly strange films, director Edward D. Wood Jr. is a Hollywood outcast. Nevertheless, with the help of the formerly famous Bela Lugosi and a devoted cast and crew of show-business misfits who believe in Ed's off-kilter vision, the filmmaker is able to bring his oversize dreams to cinematic life. Despite a lack of critical or commercial success, Ed and his friends manage to create an oddly endearing series of extremely low-budget films.


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Chapter IX.—The Epistle of the Emperor Constantine, concerning the matters transacted at the Council, addressed to those Bishops who were not present.
The great emperor also wrote an account of the transactions of the council to those bishops who were unable to attend. And I consider it worth while to insert this epistle in my work, as it clearly evidences the piety of the writer.
"Constantinus Augustus to the Churches.
"Viewing the common public prosperity enjoyed at this moment, as the result of the great power of divine grace, I am desirous above all things that the blessed members of the Catholic Church should be preserved in one faith, in sincere love, and in one form of religion, towards Almighty God. But, since no firmer or more effective measure could be adopted to secure this end, than that of submitting everything relating to our most holy religion to the examination of all, or most of all, the bishops, I convened as many of them as possible, and took my seat among them as one of yourselves; for I would not deny that truth which is the source of my greatest joy, namely, that I am your fellow-servant. Every point obtained its due investigation, until the doctrine pleasing to the all-seeing God, and conducive to unity, was made clear, so that no room should remain for division or controversy concerning the faith.
"The commemoration of the most sacred paschal feast being then debated, it was unanimously decided, that it would be well that it should be everywhere celebrated upon the same day. What can be more fair, or more seemly, than that that festival by which we have received the hope of immortality should be carefully celebrated by all, on plain grounds, with the same order and exactitude? It was, in the first place, declared improper to follow the custom of the Jews in the celebration of this holy festival, because, their hands having been stained with crime, the minds of these wretched men are necessarily blinded. By rejecting their custom, we establish and hand down to succeeding ages one which is more reasonable, and which has been observed ever since the day of our Lord's sufferings. Let us, then, have nothing in common with the Jews, who are our adversaries. For we have received from our Saviour another way. A better and more lawful line of conduct is inculcated by our holy religion. Let us with one accord walk therein, my much-honoured brethren, studiously avoiding all contact with that evil way. They boast that without their instructions we should be unable to commemorate the festival properly. This is the highest pitch of absurdity. For how can they entertain right views on any point who, after having compassed the death of the Lord, being out of their minds, are guided not by sound reason, but by an unrestrained passion, wherever their innate madness carries them. Hence it follows that they have so far lost sight of truth, wandering as far as possible 48from the correct revisal, that they celebrate a second Passover in the same year. What motive can we have for following those who are thus confessedly unsound and in dire error? For we could never tolerate celebrating the Passover twice in one year. But even if all these facts did not exist, your own sagacity would prompt you to watch with diligence and with prayer, lest your pure minds should appear to share in the customs of a people so utterly depraved. It must also be borne in mind, that upon so important a point as the celebration of a feast of such sanctity, discord is wrong. One day has our Saviour set apart for a commemoration of our deliverance, namely, of His most holy Passion. One hath He wished His Catholic Church to be, whereof the members, though dispersed throughout the most various parts of the world, are yet nourished by one spirit, that is, by the divine will. Let your pious sagacity reflect how evil and improper it is, that days devoted by some to fasting, should be spent by others in convivial feasting; and that after the paschal feast, some are rejoicing in festivals and relaxations, while others give themselves up to the appointed fasts. That this impropriety should be rectified, and that all these diversities of commemoration should be resolved into one form, is the will of divine Providence, as I am convinced you will all perceive. Therefore, this irregularity must be corrected, in order that we may no more have any thing in common with those parricides and the murderers of our Lord. An orderly and excellent form of commemoration is observed in all the churches of the western, of the southern, and of the northern parts of the world, and by some of the eastern; this form being universally commended, I engaged that you would be ready to adopt it likewise, and thus gladly accept the rule unanimously adopted in the city of Rome, throughout Italy, in all Africa, in Egypt, the Spains, the Gauls, the Britains, Libya, Greece, in the dioceses of Asia, and of Pontus, and in Cilicia, taking into your consideration not only that the churches of the places above-mentioned are greater in point of number, but also that it is most pious that all should unanimously agree in that course which accurate reasoning seems to demand, and which has no single point in common with the perjury of the Jews.
"Briefly to summarize the whole of the preceding, the judgment of all is, that the holy Paschal feast should be held on one and the same day; for, in so holy a matter, it is not becoming that any difference of custom should exist, and it is better to follow the opinion which has not the least association with error and sin. This being the case, receive with gladness the heavenly gift and the plainly divine command; for all that is transacted in the holy councils of the bishops is to be referred to the Divine will. Therefore, when you have made known to all our beloved brethren the subject of this epistle, regard yourselves bound to accept what has gone before, and to arrange for the regular observance of this holy day, so that when, according to my long-cherished desire, I shall see you face to face, I may be able to celebrate with you this holy festival upon one and the same day; and may rejoice with you all in witnessing the cruelty of the devil destroyed by our efforts, through Divine grace, while our faith and peace and concord flourish throughout the world. May God preserve you, beloved brethren."
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"Risks are on place". For the members of casinos whether in land-based casinos or in online casinos the chance to obtain into something that you are not familiar with is considered the most most common risks in gambling. Especially in online casinos how the temptation and the urge of gambling is always present. With its flashy ads, great offers, and different of promo and privileges any player wouldn't resist its charm to gamble. And because of this players straggle between taking the risks on online gambling or not. More or less, there are many of gamblers that take the first choice.
Craps gambling offers slot gacor to bet for or bet against the shooter rolling a specific number or outcome; however, you want the option to bet for and versus the shooter immediately. How's that for confusion? Here's the tip – even though you have got the option help to make a specific bet or bets, do not ever make a bet just because a table employee suggests the side bet. Remember tip number 2.
Just as the drug addict needs an ever increasing associated with drugs to do this the same high, so a gambling addict finds himself betting more and more – not for greater winnings, but to have the same kick and associated with excitement as before.
When it came decision time though, it was the truth that the Hanabi Full Screen Skill Stop Slot Machine was only two years of age. See, in Japan all the international Slot machines can be played for an estimated two years before they're switched off. Some of them only last a month, some of them six months, and there are those that stand there the entire 730 sessions. Whatever the case may be, it's the best little investment I ever ready my groom.
Gambling a new substantial level of employment. Review both Reno and Las Vegas, a pair of the largest Gambling cities in . One look around, if buy either among these sites, will say that gambling provides a ton of employment in a choice of of these areas. That really scratches the surface when you multiply that by may other gambling locations typically the rest of the us.
As considering that the reel stops, it's about time to check if you maintain any winning combination. Generally the winning amount is shown in Sterling. If you have won something, you click close to the payout game. It is impossible to understand what several be winning as unpredictability is 2nd name on the slot online. If you do not win, try playing your own game.
The one method that can prevent gamblers from falling victim to this trick is a web filter. Block gambling sites with an online filter and prevent those sites from tempting the problem gambler.


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(From Latin: "to, toward, a direction toward, an addition to, near, at"; and changes to: "ac-, af-, ag-, al-, an-, ap-, aq-, ar-, as-, at-" and ad- is also combined with certain words that begin with the letters c, f, g, l, n, p, q, r, s, and t.)
The Latin element ad carries the idea of "in the direction of" and combines with many Latin words and roots to make common English words.
In agreement; at a meeting of the minds: She said the parties were ad idem and in consent with each other.
The complete phrase is argumentum ad ignorantiam and when used in law, it is an argument in a trial that may be based on ad ignorantiam, that is on an opponent's ignorance of the facts in a legal case.
Also, a judicial decision may be appealed ad ignorantiam, that is on the basis that the case was decided without knowledge of important information which was known but was not revealed during the trial.
The term is often used interchangeably with ad nauseam and the original Latin sense is "beyond limits".
Go to this Word A Day Revisited Index
so you can see more of Mickey Bach's cartoons.
The topics to discuss were placed directly ad initium so that those present at the conference knew what was to be talked about.
For the costume party, Janet dressed up ad instar Audrey Hepburn!
Go to this Word A Day Revisited Index
so you can see more of Mickey Bach's cartoons.
In the Roman calendar, the Calends meant the first day of the month. Since the Greeks did not have this term, the expression was used by the Romans to designate an event that would never occur.
Discussed in Suetonius' Lives of the Caesars: Augustus, chapter 87, section 1; in which Ad Calendas Graecas was explained to mean that the next day after never. Since the Greeks used no Kalends in their reckoning of time, the phrase was used about anything that could never take place.
Another Latin proverb with the same meaning: Paulo post futurum or "A little after the future."
An old English proverb that is similar says, "When two Sundays meet (come together)."
There is a French equivalent: "L'arrest fera donné es prochaines Calendes Grecques. C'est à dire: iamais." (from Rabelais, Gargantua) "The judgment shall be given out at the next Greek Calends, that is, never."
This is usually shortened to ad lib. and can be written with or without a period. Ad lib is used both as a verb and as a noun.
When used in the entertainment world, to ad lib means to improvise, to add an impromptu word or statement to a script. As a noun, an ad lib is an "off-the-cuff", or unprepared, remark.
It is said that there are some politicians who have "carefully planned ad libs".
This applies to matters appropriate for papal consideration and disposition before the tombs of St. Peter and St. Paul. It is often abbreviated ad limina and is used in non-church situations to mean that a dispute must be settled by a higher authority.
Used in law as a decision that is taken as valid only for the action being adjudicated and is a reference, for instance, of a guardian appointed to represent someone incapable of acting for himself or herself during a court case.
At the passage previously indicated or mentioned: Jack referred ad locum in the text that the students were reading to quote an important paragraph.
Motto used by the Jesuit order (Society of Jesuits).
Sometimes the full expression is cited as the rationale for actions taken by Christians.
The secretary in the law office aways had the documents the lawyers wanted ad manum, or near by.


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The average American mobile subscriber owns 1.57 mobile devices, according to Wireless Intelligence, the research arm of the GSM Association (an association of mobile operators). It's even higher in the rest of the world. A July 2012 report from World Bank asserts that three-quarters of the world now has access to a mobile phone. In addition, ownership of multiple subscriptions is becoming increasingly common, suggesting that their number will soon exceed that of the human population. Astounding, isn't it?
These numbers tell us that the world is going mobile for all kinds of activities and information. It would be safe to say that 2013 is the year that just about everything goes mobile, from shopping to job seeking. In fact, today's plastics industry job seekers are slowly becoming more tech-savvy and are using the following job-related functions on their smart phones:
* Search for jobs.
* Apply for jobs.
* Receive job alerts.
* Contact a recruitment team or hiring manager for more information.
* Search for career-related events.
* Read about recruitment processes and tips for interviewing.
* Share content on social networks such as Twitter.
Savvy job seekers are also up on the latest job apps that allow them to discreetly search for new positions, at any time and from anywhere. For example:
* Real-Time Jobs is an app from TwitterJobSearch that streamlines the job-search process, allowing users to quickly find and apply for positions posted to Twitter.
* Hidden Jobs app tracks close to 2 million unadver-
tised jobs from organizations that are growing and making headlines.
* LunchMeet is an app through LinkedIn that allows job seekers to network. Just search the location and time slot of your availability, and LunchMeet will hook up the job seeker with others in the same area who are also available for lunch.
To keep up and stay connected to this new generation of plastics-job seekers, businesses need to embrace the integral roles that mobile phones and other mobile platforms now play in acquiring talent. That said, have you checked your company website lately to see how it looks on phones and tablets? Unless it's been specially coded for mobile devices, it might not look that great. At the very least, it may require a lot of zooming and scrolling, a potential turnoff for job seekers. Realizing this ourselves, DRI acted quickly and made changes. Our website is now mobile-friendly.
In addition to a mobile-friendly website, I suggest that hiring managers and recruiters jump on the mobile app bandwagon. Here's just a few of the most popular and effective recruitment apps you might want to know about and benefit from:
c HireVue. This iPhone app allows you to design interview questionnaires on the phone and then send them to candidates. Candidates can view the questions, video their answers to the questions at their own convenience and send them back to you.
* Jobscience. This app is from Force.com and gives you applicant-tracking capabilities on your mobile phone. Hiring managers and recruiters can invite candidates to submit their resumes digitally and the resumes will be instantly parsed to quickly identify suitable candidates.
* Google Power Search. This app makes it easier for hiring managers and recruiters to search the Web for candidates. This app presents a simple graphical interface you can use to search the Web for candidates, putting an end to those complicated Boolean search strings.
There's certainly a new shift in the plastics industry recruitment world for both job seekers and employers. The staggering rise in the number of mobile subscribers and mobile devices is presenting new opportunities. Job seekers have more ways to find their dream job and hiring companies are able to reach the greatest number of relevant candidates to recruit them before their competition does. In addition, this all can be done faster than ever before.
To sum it up, go mobile or get left behind.
Peterson is managing partner at Direct Recruiters Inc. of Cleveland.


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Japanese Basics: Kaeshi, soba and udon noodle soup or sauce base
When the weather gets warmer, we eat a lot of cold Japanese noodles: soba (buckwheat noodles), hiyamugi (thin wheat noodles), so-men (even thinner wheat noodles), Sanuki udon (thick wheat noodles- Sanuki is the name of a region famous for udon) and harusame (bean or 'glass' noodles). For most cold noodle dishes a salty sweet soy sauce based soup or dipping sauce called mentsuyu is used. You can buy pre-made mentsuyu concentrate, but to me most of them taste too sweet or are overwhelmed by a too-strong MSG or similar artificial tasting umami flavor. Making mentsuyu at home from scratch is not so difficult, and the difference in taste is quite worth the little extra effort.
The base of mentsuyu is a mixture of soy sauce, sugar and mirin called kaeshi (or hon-gaeshi: hon means "real" or "authentic"). It can also be used as a flavoring base for many other things. You just need good quality dark soy sauce, white sugar, and good quality mirin. It keeps for months in the refrigerator, or even in the freezer (where it will stay liquid) so I like to make as big a batch as I can afford to price-wise and fridge-space-wise.
This is similar to the Japanese essence mix, but doesn't include the kombu seaweed or bonito. If you are a vegetarian you can use kaeshi safe in the knowledge that it's totally vegan, and combine it with a vegetarian stock. Kaeshi also lasts a lot longer since the basic ingredients are indefinite keepers.
I'll be talking about cold noodles and such in upcoming posts, so if you'd like to follow along, you may want to make some kaeshi to be ready.
This is a very traditional basic recipe.
This makes about 6 cups.
- 4 1/4 cups (or 1 litre, the standard size for a soy sauce bottle) good quality dark soy sauce
- 3/4 cup / 180ml mirin (hon mirin, the kind with alcohol in it, is preferred)
- 3/4 cup / about 150g granulated or superfine white sugar (see notes)
Put the mirin in a pan and bring up to the boil; lower the heat and let simmer a bit to evaporate much of the alcohol content.
Add sugar and stir until melted. Add the soy sauce, and let it warm up slowly, stirring. It should never boil - once it starts barely bubbling, take it off the heat.
If any cloudy scum has accumulated on the top, skim off carefully. I t can be used right away, but is best when allowed to rest for at least a day.
Let cool and store in a glass or other non-reactive, airtight container in the refrigerator. (I keep it in preserving jars with screwtop lids.) It will keep for several months under refrigeration.
I like this to be not that sweet, but I am from the Kanto (Tokyo) area. People from the Kansai area would use 1 cup of sugar for this instead of 3/4ths. You may want to adjust the amount of sugar to your taste.
In Japan, use san-on-to- (三温糖) or cooking sugar.
If you are sugar-intolerant in any way, a heat-safe sugar substitute should work, though it's not tested here.
Mirin is a fortified sake with alcohol content, and is primarily used as in cooking rather than for drinking. Honmirin (本みりん)is 'real' mirin, made with traditional methods. You may also see aji mirin or mirin choumiryou for sale - this is an alcohol-free (or very low alcohol) mirin flavoring, a fairly modern invention. I prefer hon mirin since I think it has a better flavor (also, better brands of mirin only come as hon mirin)
Cold noodles are the best!
Thank you so much for posting this recipe! I've been wanting to make some cold soba or somen now that it's about 100F/38C here in Arizona and I don't really care for the premade bottled mentsuyu out there. My grandpa used to make cold o-somen for us when we'd go visit but I never found out what he used to make his. Anyway, horray for cold noodles!
Soy Sauce/Shoyu Type
By dark soy sauce do you mean koikuchi (whats sold as regular shoyu in the US) or another type? If another type, can you recommend a particular brand? Thanks!
Dark Soy sauce?
The only Japanese Soy sauce I can find is Kikkoman naturally brewed.
Is that dark enough? Or what soy sauce should I be using? Thanks
"especially since the
"especially since the better quality mirins only come as hon mirin."
Hon mirin.... just means bottle of mirin. So what are you talking about?
Re: "especially since the
Don think thats right, If Hon-mirin meant "bottle of mirin" that would mean the box of powdered dashi I have in my cupboard "hon-dashi" is a bottle of dashi?
Re: mirin
Can you please tell me of a good brand of honmirin to be found in the US? Would you say that the Eden brand would suffice?
Dark Soy Sauce
Can I use Chinese dark soy sauce? Is it the same as Jap dark soy sauce? If it is not advisable to use Chinese dark soy sauce, can you recommend a few Japanese brands of dark soy sauce that taste good? We have Japanese supermarket (Isetan) here.
Re: Dark Soy Sauce
Japanese and Chinese soy sauce is made from different ingredients. I prefer the taste of low sodium Yamasa but it is hard to find. Kikoman is found all over the world but the low sodium version is harder to find.
Chinese soy sauce contains mostly soy but Japanese soy sauce is mostly wheat.
Chinese dark soy sauce is actually less salty and thicker (aged?). It is used for stewing, roasting, etc. Chinese lite soy sauce is usually stronger and saltier in taste.
Cold soba is my all time
Cold soba is my all time fav. Thanx for this recipe, came in really handy, esp now tat i'm not located where japanese food or sauces are readily available.
go figure
Wow...and here I thought it was always made with komb, bonito, and those big dried fishies.....saw my mom making it when I was growing up, and always followed the same thing.....its about the only thing I attempt to make without measuring ingredients.
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
You are the best. Thanks!!! NOw I can enjoy cold soba, where it's difficult to find.
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
for some reason I always seem to have problems getting the sugar to dissolve in rice vinegar or mirin. No matter how much I stir or how low or high I heat it, it just sits in the bottom of the pan.
What else can I use this in?
I made this recipe for zaru soba with great success. Now I have a lot left over! You mentioned that is can be used as a flavoring base for many other things, and I was wondering if you could add some links to other recipes or uses for Kaeshi. Thanks for making Japanese food so accessible - I love this blog.
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
is superfine/granulated sugar especially important, or is just the normal white sugar fine to use?
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
My taste buds may be defective, but I don't particularly
like sweet things. In consequence, my kaeshi [if that's
even its proper name] is: 10 parts shoyu to 1 part mirin.
I just need a bit of sweetness to take the edge off the
saltiness of the shoyu. I wonder is this formula
unusual? In any case, it's perfect for me.
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
On second thought, the ratio seems more like
1 part mirin to 7 parts shoyu- still a bit on the
saltier side.
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
Thanks, Maki. The proportions I used were
abstracted out of a recipe for Tosa dipping
sauce, which stipulated a 10-to-1 ratio.
After experimentation, I got the ratio down
to 7-to-1. In any case, though I may sometimes
take my own path, I always appreciate your
Udon soup base
Thanks so much for this base. As a college student, my budget is limited and this soup base is something I can recreate and mess around with the things I have in my fridge. Might not turn out Japanese *at all*, but its something easy I can turn to when I want something that gets me excited about my leftovers (and isn't MSG-filled).
For example, I had a box of decent msg-free chicken broth, low sodium soy sauce, and some random veggies that needed to be used up (carrots, green onion). I love throwing random veggies from my fridge into an otherwise boring pasta or rice dish (which I keep around in bulk).
For the chicken broth version, I didn't have enough soy sauce (and on a freezing cold day when I didn't want to run back to the store), so I used these together with some shiitake mushrooms and it tasted quite good, although not something I would call Japanese. With just a little bit of tofu (also cheap and tasty), it kept my tummy full (and happy) all day.
Now, if only I could find a way to make okonomi yaki on the cheap....
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
Thanks, I'm going to try this soon. I hate the ingredients list in the soup base available to me in the store, so I'm very happy to find this recipe. I love your blog.
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
Dear Maki, I will like to make kaeshi and use it for soba dipping sauce. I went to the Japanese food section of a local supermarket here in Singapore and found this soy sauce: http://www.sushimania.com/uploads/tx_QRS/yamasa_regular_01.jpg
Is this regular or dark soy sauce? Can I use this to make kaeshi? Thanks so much!
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
I just bought the shoyu yesterday. Can't wait to make it! Just want to check, after I made the kaeshi, can I dilute it with dashi stock immediately to make soba tsuyu, and store it in the fridge for convenient use later? Thanks!
Re: Basics: Kaeshi, soba and udon noodle soup or sauce base
I am looking for a recipe that seems like it may be pretty simple. Its a vinegar sauce (clear--not sure but I dont think it has soy sauce in it) that is served with harusame (glass) noodles in a local japanese restaurant that my husband and friends often frequent. That's it--just the noodles in a light vinegar sauce --maybe some sugar in it? Have you ever heard of anything like this? I would love to make it for us because we love it so much and when we are at the restaurant--its only served as a small complementary appetizer--and we feel shy about asking for more! thanks cara
Re: Japanese Basics: Kaeshi, soba and udon noodle soup or ...
I have a favourite mushroom flavoured dark soy sauce, is this okay to use instead of regular?
Re: Japanese Basics: Kaeshi, soba and udon noodle soup or ...
To make the Kaeshi into Mentsuyu, any advice? How much dashi? Just slap the dashi in or any special steps?
soy sauce question
Can I use tamari soy sauce to make this recipe?
Re: Japanese Basics: Kaeshi, soba and udon noodle soup or ...
Can Kaeshi be used for something other then mentsuyu?
Japanese Basics: soba sauce
Hi I tried finding mirin, I'm from Singapore but its rather tough finding, so I bought Yamasa Soumen senka soup base, can that be used as well? I'm cooking for 2 people , if I would like to try out your receipe, what would be the directions for the quanity of the sauces for me? Any form of help would be very much appreciated
Re: Japanese Basics: soba sauce
You can find honmirin at Meidi-ya Liang Court, but it is expensive. They carry a variety of mirin substitutes though which are labeled as "mirin seasoning" or something similar, for < $5 a bottle.
Fairprice Xtra also has mirin substitutes in the Japanese section, which are affordable and work quite well. I remember buying a bottle for just $3...
To make a cold noodle dipping sauce that tastes good, there is no substitute for using dashi made with kombu and hanakatsuo (you can buy these either at Meidi-ya or the Isetan at Shaw Centre). Sadly, I only realized this after 5 years of trying various bottled tsuyus...
Re: Japanese Basics: Kaeshi, soba and udon noodle soup or ...
I love this Japanese dish very much but I am not able to consume mirin or any sauce containing alcohol. Could you suggest an alternative? Thanks.
Re: Japanese Basics: Kaeshi, soba and udon noodle soup or ...
Thanks for sharing. Mexican amateur cook !
Re: Japanese Basics: Kaeshi, soba and udon noodle soup or ...
Curious: what is the difference between tsuyu and mentsuyu?


text:
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text:
This documentation is for an old version of IPython. You can find docs for newer versions here.
We have various example scripts and notebooks for using IPython.parallel in our examples/parallel directory, or they can be found on GitHub. Some of these are covered in more detail in the examples section.
This section gives an overview of IPython's sophisticated and powerful architecture for parallel and distributed computing. This architecture abstracts out parallelism in a very general way, which enables IPython to support many different styles of parallelism including:
Most importantly, IPython enables all types of parallel applications to be developed, executed, debugged and monitored interactively. Hence, the I in IPython. The following are some example usage cases for IPython:
At the SciPy 2011 conference in Austin, Min Ragan-Kelley presented a complete 4-hour tutorial on the use of these features, and all the materials for the tutorial are now available online. That tutorial provides an excellent, hands-on oriented complement to the reference documentation presented here.
The IPython architecture consists of four components:
These components live in the IPython.parallel package and are installed with IPython. They do, however, have additional dependencies that must be installed. For more information, see our installation documentation.
The IPython engine is a Python instance that takes Python commands over a network connection. Eventually, the IPython engine will be a full IPython interpreter, but for now, it is a regular Python interpreter. The engine can also handle incoming and outgoing Python objects sent over a network connection. When multiple engines are started, parallel and distributed computing becomes possible. An important feature of an IPython engine is that it blocks while user code is being executed. Read on for how the IPython controller solves this problem to expose a clean asynchronous API to the user.
The IPython controller processes provide an interface for working with a set of engines. At a general level, the controller is a collection of processes to which IPython engines and clients can connect. The controller is composed of a Hub and a collection of Schedulers. These Schedulers are typically run in separate processes but on the same machine as the Hub, but can be run anywhere from local threads or on remote machines.
The controller also provides a single point of contact for users who wish to utilize the engines connected to the controller. There are different ways of working with a controller. In IPython, all of these models are implemented via the View.apply() method, after constructing View objects to represent subsets of engines. The two primary models for interacting with engines are:
Advanced users can readily extend the View models to enable other styles of parallelism.
A single controller and set of engines can be used with multiple models simultaneously. This opens the door for lots of interesting things.
The center of an IPython cluster is the Hub. This is the process that keeps track of engine connections, schedulers, clients, as well as all task requests and results. The primary role of the Hub is to facilitate queries of the cluster state, and minimize the necessary information required to establish the many connections involved in connecting new clients and engines.
All actions that can be performed on the engine go through a Scheduler. While the engines themselves block when user code is run, the schedulers hide that from the user to provide a fully asynchronous interface to a set of engines.
There is one primary object, the Client, for connecting to a cluster. For each execution model, there is a corresponding View. These views allow users to interact with a set of engines through the interface. Here are the two default views:
IPython uses ZeroMQ for networking, which has provided many advantages, but one of the setbacks is its utter lack of security [ZeroMQ]. By default, no IPython connections are encrypted, but open ports only listen on localhost. The only source of security for IPython is via ssh-tunnel. IPython supports both shell (openssh) and paramiko based tunnels for connections. There is a key necessary to submit requests, but due to the lack of encryption, it does not provide significant security if loopback traffic is compromised.
In our architecture, the controller is the only process that listens on network ports, and is thus the main point of vulnerability. The standard model for secure connections is to designate that the controller listen on localhost, and use ssh-tunnels to connect clients and/or engines.
To connect and authenticate to the controller an engine or client needs some information that the controller has stored in a JSON file. Thus, the JSON files need to be copied to a location where the clients and engines can find them. Typically, this is the ~/.ipython/profile_default/security directory on the host where the client/engine is running (which could be a different host than the controller). Once the JSON files are copied over, everything should work fine.
Currently, there are two JSON files that the controller creates:
ipcontroller-client.json will look something like this, under default localhost circumstances:
If, however, you are running the controller on a work node on a cluster, you will likely need to use ssh tunnels to connect clients from your laptop to it. You will also probably need to instruct the controller to listen for engines coming from other work nodes on the cluster. An example of ipcontroller-client.json, as created by:
$> ipcontroller --ip=* --ssh=login.mycluster.com
More details of how these JSON files are used are given below.
A detailed description of the security model and its implementation in IPython can be found here.
Even at its most secure, the Controller listens on ports on localhost, and every time you make a tunnel, you open a localhost port on the connecting machine that points to the Controller. If localhost on the Controller's machine, or the machine of any client or engine, is untrusted, then your Controller is insecure. There is no way around this with ZeroMQ.
To use IPython for parallel computing, you need to start one instance of the controller and one or more instances of the engine. Initially, it is best to simply start a controller and engines on a single host using the ipcluster command. To start a controller and 4 engines on your localhost, just do:
$ ipcluster start -n 4
More details about starting the IPython controller and engines can be found here
Once you have started the IPython controller and one or more engines, you are ready to use the engines to do something useful. To make sure everything is working correctly, try the following commands:
In [1]: from IPython.parallel import Client
In [2]: c = Client()
In [4]: c.ids
Out[4]: set([0, 1, 2, 3])
In [5]: c[:].apply_sync(lambda : "Hello, World")
Out[5]: [ 'Hello, World', 'Hello, World', 'Hello, World', 'Hello, World' ]
When a client is created with no arguments, the client tries to find the corresponding JSON file in the local ~/.ipython/profile_default/security directory. Or if you specified a profile, you can use that with the Client. This should cover most cases:
In [2]: c = Client(profile='myprofile')
If you have put the JSON file in a different location or it has a different name, create the client like this:
In [2]: c = Client('/path/to/my/ipcontroller-client.json')
Remember, a client needs to be able to see the Hub's ports to connect. So if they are on a different machine, you may need to use an ssh server to tunnel access to that machine, then you would connect to it with:
In [2]: c = Client('/path/to/my/ipcontroller-client.json', firstname.lastname@example.com')
Where 'myhub.example.com' is the url or IP address of the machine on which the Hub process is running (or another machine that has direct access to the Hub's ports).
The SSH server may already be specified in ipcontroller-client.json, if the controller was instructed at its launch time.
You are now ready to learn more about the Direct and LoadBalanced interfaces to the controller.
[ZeroMQ] | ZeroMQ. http://www.zeromq.org |