text:
The "San Joaquin Sourdough" is my own recipe. It evolved through multiple iterations from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion here on TFL with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.
I got a pretty nice ear and grigne on this one.
Active starter (67% hydration)
100 gms
KAF European Artisan-style flour
450 gms
Giusto's whole rye flour
50 gms
370 gms
10 gms
Note: Whole Wheat flour or White Whole Wheat flour may be substituted for the Whole Rye. Each results in a noticeable difference in flavor. All are good, but you may find you prefer one over the others.
In a large bowl, mix the active starter with the water to dissolve it. Add the flours and stir to form a shaggy mass. Cover tightly and let rest (autolyse) for 30 minutes.
Sprinkle the salt over the dough. Using the plastic scraper, stretch and fold the dough 30 times, rotating the bowl 1/5 turn between each stroke. Cover tightly. Repeat this stretch and fold procedure 3 times more at 30 minute intervals.
After the last series of stretches and folds, scape the dough into a lightly oiled 2 quart/2 liter container and cover tightly. (I use a 2 quart glass measuring pitcher with a tightly fitting plastic lid manufactured by Anchor Glass.) Ferment at room temperature for an hour, then place in the refrigerator and leave it there for 21 hours. (In this time, my dough doubles in volume and is full of bubbles. YMMV.)
Dividing and Shaping
Take the dough out of the refrigerator and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. Divide as desired or leave in one piece to make a 980 gm loaf. To pre-shape for a bâtard, fold the near edge up just past the center of the dough and seal the edge by gently pressing the two layers together with the ulnar (little finger) edge of your hand or the heel of your hand, whichever works best for you. Then, bring the far edge of the dough gently just over the sealed edge and seal the new seam as described.
Cover the dough with plastic wrap and/or a kitchen towel and let it rest for 30-60 minutes, with the seams facing up. (The time will depend on ambient temperature and how active your starter is. The dough should have risen slightly, but not much.)
To shape a bâtard, fold the near edge of the dough and seal the edge, as before. Now, take the far edge of the dough and bring it towards you all the way to the work surface and seal the seam with the heel of your hand. Rotate the loaf gently toward you 1/4 turn so the last seam you formed is against the work surface and roll the loaf back and forth, with minimal downward pressure, to further seal the seam. Then, with the palms of both hands resting softly on the loaf, roll it back and forth to shape a bâtard. Start with both hands in the middle of the loaf and move them outward as you roll the loaf, slightly increasing the pressure as you move outward, so the bâtard ends up with the middle highest and the ends pointed .
Preheating the oven
One hour before baking, place a baking stone on the middle rack and both a cast iron skillet (Mine is filled with lava rocks.) and a metal loaf pan (or equivalent receptacles of your choosing) on the bottom shelf. Heat the oven to 500F. Put a kettle of water to boil 10 minutes before baking.
After shaping the loaf, transfer it to parchment paper liberally dusted with semolina or a linen couche, liberally dusted with flour. Cover the loaf with plastic wrap and a kitchen towel or a fold of the linen. Proof until the loaf has expanded to about 1-1/2 times it's original size. (30-45 minutes) Do not over-proof, if you want good oven-spring and bloom!
Put about a cup full of ice cubes in the loaf pan on the bottom shelf of the oven and close the door.
Slip a peel or cookie sheet under the parchment paper holding the loaf or transfer to a peel, if you used a couche. Score the loaf. (For a bâtard, hold the blade at about a 30 degree angle to the surface of the loaf. Make one swift end-to-end cut, about 1/2 inch deep.)
Transfer the loaf and parchment paper to the baking stone, pour one cup of boiling water into the skillet, and close the oven door. Turn the oven down to 460F.
After 12-15 minutes, remove the loaf pan and the skillet from the oven. Rotate the loaf 180 degrees, if it is browning unevenly. Close the oven door.
Bake for another 12-15 minutes, then remove the loaf and place on a cooling rack. Check for doneness. (Nice crust color. Internal temperature of at least 205F. Hollow sound when you thump the bottom of the loaf.) If necessary, return to loaf to the oven to bake longer.
When the loaf is done, leave it on the baking stone with the oven turned off and the door ajar for 5-10 minutes to dry and crisp up the crust.
Cool on a rack for two hours before slicing.
Submitted to Wild Yeast Spotting on Wildyeastblog
SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough.".
I followed Susan's recipe with the following differences: 1) I used Guisto's Baker's Choice and Guisto's whole rye flours, 2) I baked three 500 gms loaves and froze the remaining dough in two pieces for future pizzas, 3) I cold retarded the loaves overnight, and 4) I baked the boule at 440F, 20 degrees cooler than the bâtards, to see how I liked this bread with a lighter-colored crust.
We had a few slices of the just-cooled bread with a salad for lunch. It was delicious - moderately sour with a crunchy crust and chewy crumb.
Something for blister lovers: The crust of the boule
And for the crumb-obsessed:
Last night, I refreshed a liquid levain with the intension of baking a batch of Pat's (proth5) baguettes today. I made a slightly higher hydration dough with Giusto's Baker's Choice flour and 10% KAF White Whole Wheat.
This morning, I mixed the dough, did the autolyse, stretched and folded, and put the dough in a bowl to bulk ferment. After the first folding, my wife and I dashed out to run a couple errands. As we drove, we discussed dinner and decided we felt like pizza.
Sooo ... Pat's baguettes turned into the best pizza crust I've yet made. It was so good! It stretched beautifully thin without tearing and baked up crisp with a chewy crumb. The bottom was cracker-thin and crisp. The slight sourdough tang in the very flavorful crust was lovely.
I finally mastered "more is not better" with the toppings: a very thin film of the sauce in Floyd's "Pizza Primer" with a little fresh mozzarella and quite a lot of mushrooms. A sprinkling of freshly grated parmesan. The photos were taken before I added some leaves from our basel plant.
I also made one pie without mushrooms. It was also yummy.
Pat's formula can be found here:
I baked Hamelman's Roasted Potato Bread a few months ago (http://www.thefreshloaf.com/node/10934/roasted-potato-bread-hamelman039s-quotbreadquot). Floyd commented that he had used leftover mashed potatoes to make bread. That sounded interesting. And I had admired the sourdough roasted potato bread about which SusanFNP had written in February of this year. See: http://www.wildyeastblog.com/2009/02/23/roasted-potato-bread-two-ways/.
So, today I made Sourdough Potato Bread with mashed potatoes left over from last night's dinner. (No seconds on potatoes for dmsnyder! <whine>)
Sourdough Potato Bread, shaped in the "Fendu" style.
Mashed potatoes
Boil 750 gms of yukon gold potatoes in their skins until a knife goes into them without resistance. Peel the potatoes and put them through a potato ricer. Mix with 1/3 cup of chopped shallots sautéed in 4 T good olive oil. Add salt (just a few dashes from a shaker) and fresh-ground pepper (12 twists of a mill) and mix thoroughly. Add more olive oil to taste. Reheat in a sauce pan over a low fire, turning frequently to minimize sticking. (I have also heated them in a covered enameled cast iron casserole in the oven.) Serve and enjoy, but set some aside to make bread the next day!
Bread flour
400 gms
Whole wheat flour
166 gms
215 gms
12 gms
Mashed potatoes with shallots
157 gms
Active levain (100% hydration)
200 gms
In a large bowl, dissolve the levain in the water.
Add the mashed potatoes and mix. The potatoes can have some clumps, but they should be cherry-sized or smaller.
Add the two flours and mix to a shaggy mass.
Cover the bowl tightly and let the dough rest for 20-60 minutes to hydrate the flour and allow gluten to start developing.
After the autolyse, sprinkle the salt over the dough and mix it into the dough using the method of your choice. I used the "stretch and fold in the bowl" technique. See http://www.thefreshloaf.com/node/10682/mystery-page-249-solved"
Let the dough rest, covered, for 20 minutes, then repeat the "stretch and fold in the bowl." Repeat the rest and stretch and fold twice more at 20 minute intervals.
Transfer the dough to a clean, lightly oiled glass container. (I use an 8 cup glass measuring pitcher.) Cover tightly.
Bulk ferment until double in volume. Stretch and fold on the counter at 50 and 100 minutes. Then allow fermentation to continue until the dough has doubled. (About another 50 minutes.)
Divide the dough into two equal pieces. Gently pre-shape into rounds. Cover with plasti-crap and allow to rest for 10-20 minutes to relax the gluten.
Shape the pieces into boules, batârds or, if you want to be traditional with the potato bread, into fendu shapes.
Proof the loaves in bannetons or en couche, covered with plastic to prevent drying of the surface. If you shaped fendus, proof with what will be the top of the loaf down. Allow the loaves to expand to 1.5 to 1.75 times their original volume.
About 45-60 minutes before baking, preheat the oven to 500F with a baking stone in place and prepared for your oven steaming method of choice. (I currently place a metal loaf pan and a cast iron skillet, heaping full of lava rocks, on the bottom rack of the oven. About 3 minutes before loading the loaves, I dump a handful of ice cubes into the loaf pan and shut the oven door. Just after loading the loaves in the oven, I pour ¾ to 1 cup of boiling water over the lava rocks and shut the oven door fast. I remove the containers 10-12 minutes into the bake. This process also "vents" the steam, so the loaves finish baking in a dry oven.)
Score the loaves as desired. (You don't score fendus, of course.) Load into the oven. Steam the oven immediately. Turn the oven down to 460F, and set a timer for 10 minutes.
After 10 minutes, remove your steaming hardware.
Turn down the oven to 440F. Continue baking until the loaves are done – internal temperature of 205F and the loaves give a hollow sound when thumped on the bottom. This should be about 20 minutes more. Monitor the loaves frequently for the last 20 minutes. The oil in the potatoes and, maybe, the sugar in the potatoes will cause the bread to brown more than a lean bread.
Cool the loaves completely before slicing.
Submitted to YeastSpotting
Peter Reinhart's recipe for San Francisco Sourdough Bread in "Crust&Crumb" is one I keep coming back to. I have enjoyed many French-style levains with a more subtle sourness, but I still prefer the assertively sour San Francisco-style Sourdough. Reinhart's formula in C&C is the one with which he won the James Beard Award, and it is a winner in my book too.
I generally make three 1.5 lb boules from this formula, but I had wanted to make a sourdough walnut bread again for quite a while. So, I made two of my usual boules and one batârd with walnuts. The walnuts were lightly toasted (15 minutes at 350F) and kneaded into 1.5 lbs of the mixed dough before bulk fermentation.
I think this bread has the most beautiful crust! Can't you just hear the crunch when you imagine biting into a slice?
And for the crumb aficionados ...
The crumb is not as open as usual. Maybe the white whole wheat (10%) was thirstier than I thought.
I made another batch of the baguettes described previously in http://www.thefreshloaf.com/node/11925/baguette-surprise-and-challenge.
The only significant changes in the procedure were:1) I did not add the salt until after a 50 minute autolyse, 2) I was more meticulous in gently pre-shaping and shaping and 3) I let the loaves proof more fully. 4) I also poured about twice as much water over the pre-heated lava rocks to steam the oven.
Well, there's good news and bad news: The bad news is that I seem to have over-proofed the baguettes a bit, resulting in my scoring not opening up real well. The good news is, first, the flavor of this batch is equal to the first. I'm ready to conclude this recipe is reproducible in my hands. Second, the crumb is significantly more open. And third, I have finally achieved the crackley (rather than crunchy) crust I have been seeking on my baguettes! I am really delighted.
The crust is thin and it sang loudly for a long time while cooling. Cracks developed in the crust. It breaks off in thin, sharp-edged flakes when you bite it! Woo Hoo! I am pretty sure the cause was the extra steam created by the combination of lava rocks and extra water.
Now, I have to test the steaming enhancement with other baguette formulas.
My "San Joaquin Soudough" formula grew out of explorations of the technique used by Anis Bouabsa for his prize-winning baguettes. I have discussed this in detail in earlier blog entries on TFL. This remains one of my favorite breads, but I'm always looking for ways to improve on it.
Last week, I made some straight dough baguettes that had a wonderful flavor. I used 90% Guisto's Baker's Choice and 10% KAF White Whole Wheat in that batch. I wondered how this flour mix would work in the SJ SD. I made this as before, but slightly drier than I usually do when adding whole wheat - 70% hydration.
This was a very nice bread, as usual. The flavor of the flour mix used was not a noticeable improvement over the AP/Rye or AP/Rye/WW mixes I've used before.
I plan to make another batch of baguettes with this flour mix tomorrow, with a few minor tweaks to the procedure. I'm eager to see if last week's flavor is reproducible.
Hamelman's 5-grain Levain and Seeded sourdough from "Bread" have been among my favorites for some time, but his 5-grain Sourdough Rye somehow had escaped my attention, in spite of several posts by others, until LindyD recently made it. At first, I was not clear that this was a different bread from the 5-grain Levain, but I eventually caught on. When I looked at the formula, I knew I would love it, and I do.
Thanks, Lindy! This is a wonderful bread.
Today, I baked a couple boules of Susan's "Ultimate Sourdough," a batch of Anis Bouabsa baguettes with sesame, sunflower and poppy seeds and a Polish Cottage Rye.
I've blogged about Susan's sourdoughs before. What else is there to say? I love both her "Original" and "Ultimate" sourdoughs. I can't say I prefer one over the other. The one I baked today was from Susan's recipe, but I left out the olive oil ... I think. At the moment, I can't recall whether I forgot it or not. Hmmmm ....
The seeded Bouabsa Baguettes were made at my wife's request. I've been making different breads with mixed-seed soakers recently. My wife has enjoyed them, but has told me she likes the seeds on the outside more than on the inside. Being it's Mother's Day, it seemed a good time to make something special for her.
I followed the Bouabsa formula about which I've blogged several times before. This uses Bouabsa's technique but adds 100 gms of active sourdough starter. I also substituted 10% white whole wheat flour and 5% whole rye flour. The remaining 85% was Giusto's Baker's Choice. I mixed the seeds (30 gms sunflower, 30 gms sesame and 15 gms poppy) and rolled the shaped baguettes in the mix, spread on a sheet pan, before proofing on a linen couche.
They turned out well, with a nice crunchy crust, open crumb and very tasty flavor.
The Polish Cottage Rye is one of my favorite breads from Leader's "Local Breads." I have made it using First Clear flour with results like the photo in Leader's book. The last couple of times, I have followed the recipe and used bread flour for the wheat flour. The crumb has been very open and nothing like that pictured in "Local Breads." Using bread flour, it makes a very slack dough that requires extensive, intense mixing to develop the gluten sufficiently to allow one to form a boule that holds its shape. Leader's mixing instructions should be followed and yield good results. Both versions have been delicious.
I made this bread today with bread flour. It just came out of the oven and "sang" at the top of its lungs.
Hamelman's Sourdough Seed Bread is basically a pain au levain made with rye and bread flour to which is added toasted sesame and sunflower seeds and a soaker of flax seeds. It has a crunchy, rather thick crust and a pretty dense crumb. Its flavor is delicious - mildly sour, even when cold retarded overnight, with well-balanced overtones from the seeds. Its flavor is not as complex as Hamelman's Five-Grain Levain, which is simply amazing, but it is a wonderful bread.
This bread has enough substance and flavor to be eaten plain. It would be wonderful with a flavorful soup or stew or with cheese or a salad. And it makes delicious toast.
It's another bread, like Tom Cat's Semolina Filone, that I like a lot but have not baked for quite a while, having been otherwise occupied by a baking agenda with way too many breads.
I baked these boules on a stone, pre-heated to 500F. A cast iron skillet with lava rocks was used for steaming. The oven was turned down to 460F after loading the loaves, and I baked them for 40 minutes.
Sourdough Seed Bread
Sourdough Seed Bread crumb


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Roast Rib Of Venison
|Rib roast
|6 Pound (of young venison)
|Lemon juice
|3 Tablespoon
|3 Tablespoon
|Dry mustard
|1 Tablespoon
|Flavor salt
|1⁄2 Teaspoon
|1⁄2 Teaspoon
|Garlic powder
|3 Dash
|Steak sauce
|1 Tablespoon
|Sausage/Bacon dripping
With a mixture of lemon juice and water, trim all visible fat from the roast and sponge meat well .
Combine mustard, flavor salt, pepper and garlic powder together with enough steak sauce to form a paste.
Rub the paste into the meat.
Stand roast in a shallow pan and spread the top generously with dripping.
Roast at 300F to 325F until rare, medium or well done when tested with a meat thermometer.
Baste with pan drippings.
Rate It
Nutrition Rank
Nutrition Facts
Serving size: Complete recipe
Calories 3952 Calories from Fat 1337
% Daily Value*
Total Fat 149 g229.8%
Saturated Fat 49.6 g248.1%
Trans Fat 1.2 g
Cholesterol 1571.7 mg523.9%
Sodium 3219.2 mg134.1%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.55 g2.2%
Sugars 4.9 g
Protein 604 g1208.8%
Vitamin A 1.2% Vitamin C 35.7%
Calcium 67% Iron 98.2%
*Based on a 2000 Calorie diet

subset: commoncrawl


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Morning Call - February 20, 2017
Mild and windy
Some rain in north and west
Issued: 0530hrs Monday 20 February 2017
The mild weather we had over the weekend is going to continue as we move into the new week. Overall it's going to be rather cloudy today with Patchy drizzly rain in the west and heavier rain for north west Scotland. This weakens as it moves into northern England in the afternoon. Patchy rain to also affect Wales with central and southern England dry. Expect highs of 10 to 15 Celsius north to south which is twice as warm as it should be for the latter part of February.
This evening another spell of rain comes in across the south west and Wales which then spills in across southern England. A few showers to come tonight across north western parts of Scotland. Dry for most other areas. Quite windy tonight. Expect minimum temperatures of 4 to 6 Celsius but a milder 8 to 10 Celsius in the south.
If you are heading abroad over the next couple of days the weather is looking rather unsettled and wet across Europe.


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In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.
How can you look at this and not crave brisket tacos?
America's fourth-largest metropolis is basically the United Nations of nosh. Tour Houston's international food scene in eight brisket dishes.
Red wine-braised brisket has all the makings of a family classic.
You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it's that much easier to skim the surface when the sauce has a chance to chill. This is part of BA's Best, a collection of our essential recipes.
Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.
Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.
Make perfect brisket every time by avoiding these common cooking mistakes.
Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.
You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).
Zingerman's Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty.
This corned beef hash is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). The next day, shred the cooked corned beef and throw the hash together.
Can you believe Bon Appétit didn't cover Hanukkah until 1990? And when we did, it was with a ketchup-infused, cooked-to-death brisket. L'Chaim!
The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.
Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.
Food Innovation Group: Bon Appétit and Epicurious
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LeBron James Family Foundation
LeBron James puts on a helmet at the starting line of the King for Kids Bikeathon in 2008. The contributions of the LeBron James Family Foundation contributions have been significant to the community.
(Karen Schiely/Akron Beacon Journal file photo)
Cleveland Cavaliers player LeBron James greets Jakki Mance, the executive director of The LeBron James Family Foundation, during The Foundation's "Show Time-Meal Time-Family Time" event in 2007. (Akron Beacon Journal File Photo)
LeBron James answers questions with Akron Mayor Don Plusquellic at Lock 3 Park in 2005. ( Phil Masturzo/Akron Beacon Journal/ file photo)
Bernett L. Williams,Akron Urban League President and CEO (left) receives the Kia Borrego that Cleveland Cavaliers' LeBron James won by being the MVP of last season, from Kia Dealer Jerry VanDevere in 2009. James designated the Urban League as his charity of choice for getting the vehicle. (Mike Cardew/Akron Beacon Journal)
Malik Wooldridge, 10 (left) from the Akron Urban League's Summer Youth Erichment program, talks about meeting LeBron as Aris Bushner, 9, listens after a press conference for The LeBron James Family Foundation King for Kids Bikeathon in 2009. (Mike Cardew/Akron Beacon Journal file photo)


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Le Grand Hotel
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... and credit cards. They got off with about 300 Euro, portable gas cooker, umbrella, towel and a 6 pack of beer. They picked the drivers door lock to get in, so now it won't lock from the outside. At least we can still lock it from the inside. Since then we've been to a hardware store and bought some bolts for the doors. You think you would hear someone get into your van, but we didn't.
Unfortunately France is well known for this sort of ...
Almost la panouille
... it was time to find somewhere for dinner. So we headed back to Agde as we had seen some really nice sea front restaurants there. It was about 5.30 so we thought we would find somewhere but of course no joy! We had forgetting where we were and that the French don't eat before 7.30. So we decided to head home and go to the local restaurant Panuillue (the famous). This did not open until 7.30 either so we all ...
... on the Grand Canal, but that's it. As I said, it is built on and around Mont St Claire, and they dug canals to make easier access from the Bassin de Thau to the sea. We drove in along one canal for a couple of kilometers and there were thousands of small runabouts and skiffs moored along the bank. I suspect every resident owns a oat and they say that they use to boats to do the shopping.
The Grand Canal is something ...
... a wine tasting!!
After a nice tour and fun wine tasting, we headed back to the ship to enjoy our afternoon tea together (great time to talk about everything going on and catch up together), then a wine and cheese tasting (two in one day isn't too many). Next, we had a Q&A session for all of the Inspirato members about the club and what is going on, and Scot participated with the management team since ...
First day in France
... along the lines of "you'll have no trouble with the weather, you are Canadian! I hope he's right!
The first part of th e train. Trip was very comfortable, until I got to Lyon and discovered i was in the wrong car, and someone else wanted the seat.v Of course when I found mine it was taken, and also several cars away for my bike.... So, I spent some time standing in the bar car with a coffee, and some tie standing I the aisle close ...


text:
I. Overview of Clery
II. Overview of The Sexual Assault Victims Bill of Rights
III. When to File a Clery Act Complaint
IV. How to File a Clery Act Complaint*
V. Clery Act FAQs
*Although these resources have been written with the guidance of legal experts, we are not lawyers, and the information on this website does not constitute legal advice. We encourage you to contact a lawyer to discuss your complaint or suit.
I. Overview of Clery
The Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, more commonly known as the Clery Act, is a federal statute codified in 1990 that aimed to improve security on college campuses. The Act was named after 19 year old Jeanne Clery, who was raped and murdered in her dorm room in1986. The Act is enforced by the United States Department of Education. The Clery Act requires colleges and universities to do the following with regards to sexual assault reports: 1) Publish an Annual Security Report (ASR), 2) Disclose crime statistics for incidents that occur on campus, in unobstructed public areas immediately adjacent to or running through the campus and at certain non-campus facilities, 3) Issue timely warnings about Clery Act crimes which pose a serious or ongoing threat to students and employees, 4) Devise anemergency response, notification, and testing policy.
For more detailed information, check out:
The Handbook for Campus Safety and Security Reporting (PDF): http://www2.ed.gov/admins/lead/safety/handbook.pdf
II. Overview of The Sexual Assault Victims Bill of Rights
The "Campus Sexual Assault Victims' Bill of Rights," enacted in 1992, exists as a part of the as the Jeanne Clery Act. Its aim is to combat the re-victimization of survivors who come forward and to ensure equality in an adjudication or hearing process. According to the Victims' Bill of Rights, all institutions receiving federal funding must adhere to the following:
-Accuser and accused must have the same opportunity to have others present at a hearing or disciplinary procedure
-Both parties (alleged victim and alleged perpetrator) shall be informed of the outcome of any disciplinary proceeding
-Survivors shall be informed of their options to notify public law enforcement
-Survivors shall be notified of counseling services
-Survivors shall be notified of their options for changes in both academic and living situations
All institutions should adhere to the above Bill of Rights when the crime of sexual assault is reported and/or during a university investigation, hearing, or adjudication process.
III. When to file a Clery Act Complaint
An individual can file a Clery Act complaint when they feel that any of their Clery Act rights have been violated by their institution. Most often individuals exhaust the options at the college/university level in regards to anything under Clery's purview before pursing a complaint, but this is not always the case.
IV. How to File a Clery Act Complaint
A Clery complaint can be submitted via US mail, facsimile (fax), or email. The easiest and most direct way is via email. The complaint can be submitted as an attachment, or if the file is too large, it can be submitted as a dropbox file. The first point of contact for all questions and complaints is email@example.com.
Any individual may file a Clery complaint. There is intentionally no specific format or layout used when filing because Clery's intention is to make the complaint option available to anyone, regardless of title, position, or legal experience. Legal language is not necessary; oftentimes survivors recount violations of Clery with their personal experiences in the form of narratives.
V. Clery FAQs
Q: Do I need a lawyer to file a Clery Act complaint against my school?
A: No, in fact most complaints do not involve lawyers at all. However, legal counsel is a personal choice and may work for some and not for others.
Q: Where can I find additional examples of Clery Act violations?
A: OSAC has a great website which addresses this: http://oxysexualassaultcoalition.files.wordpress.com/2013/04/why-is-osac-filing-complaints-against-occidental.pdf
Q: When will I hear back about my case after I file?
A: It depends; the Clery office is extremely busy and will probably prioritize cases that already have an ongoing investigation. One could hear back in less than three weeks or more than three months; there is no exact timeline
Q: Does filing a Clery Act complaint cost any money?
A: No.
Q: Can I submit a complaint anonymously?
A: Yes, you can submit your story anonymously, but it is generally best to have at least one person who is willing to be a contact/point person. If you do not use your name, Clery can't look at your individual case.
Q: Will Clery tell my parents or the media about the fact that I filed?
A: No.
Q: Will Clery tell me school that I filed?
A: If you use your name and the school has a file from your case, Clery will request to see those files, but they are private and should not be shown to anyone else.
Q: I submitted my complaint, but then my college violated Clery again, do I submit a new complaint?
A: You do not need to submit a new complaint, you can just simply email firstname.lastname@example.com with the subject line of your school and update the information.
Q: Should I detail "more" or "less" information in the complaint?
A: Add as much as you feel comfortable. With Clery, unlike in a civil case, more information is better. The Dept. of Ed is supposed to be a neutral fact finder, therefore there isn't a risk of "showing your cards," you're simply giving them information to help them investigate better.
Q: What will Clery "do" if my school is found in violation?
A: Clery has the capacity to fine up to $35,000 per violation.
Q: What are the categories of crimes that must be reported?
- Homicide
- Murder & Manslaughter
- Sex Offenses
- Forcible
- Non-Forcible
- Robbery
- Aggravated Assault
- Burglary
- Motor Vehicle Theft
- Arson
Hate crimes must also be reported by category, including by the following: Race, gender, religion, sexual orientation, ethnicity, and disability.
Annie Clark, University of North Carolina/University of Oregon
Dr. Danielle Dirks, Occidental College
Dr. Caroline Heldman, Occidental College
Occidental Sexual Assault Coalition (OSAC)
Security on Campus Inc.
US Department of Education
Although these resources have been written with the guidance of legal experts, we are not lawyers, and the information on this website does not constitute legal advice. We encourage you to contact a lawyer to discuss your complaint or suit.


text:
Reviews - The Albany3
80 Sydenham Rd,, Guildford, GU1 3SA
Customer Reviews
Our reviews are from genuine LateRooms.com customers. We verify that the customer has stayed before leaving a review.
55% would recommend it to a friend
Customer service
Food quality
Room quality
A warm cosy night
I was greated by a very friendly girl who showed me to my room.
Room was warm and cozy I found bed aaa Little soft for my liking but that's just me I like a hard mattress. Duve was plump and kept me warm. Overall I would recommend this room.
Read More Less
Good staff and clean, but facilities limited or non functional
Staff were considerate and helpful and the place was clean though it is in need of repair and redecoration.
Breakfast consisted of packet of cornflakes (no choice) /uht milk carton/orange juice bottle. Packets of tea/coffee/chocolate but no sugar. All just left to be eaten in the room. The TV did not work nor did the electric heater.(only source of heat). One of the electric sockets had been shattered and would be hazardous for a small child.
Read More Less
very poor and be aware, this is a tired room situated above a pub
No off street parking, luckily i stayed on a saturday night/sunday when the parking was free, or else I would have had to pay/ The bed matress was very old and felt like a bag of broken bricks to sleep on.
The bedroom blind must've been 20+ yeards old, chunks of it were missing such that the street light poured into the room at night. The bedroom window could not be closed. I spent 1.5 hours trying to fix the TV, to no avail, and I could not see anything physically wrong with the set up (each staff member was unable to help me). There was no lock on the bathroom door. There was no screen in the bathroom so we were both showering in front of a huge frosted glass window (clearly visible from the street). The bedroom lock was cheap, and insignfcant, we did not feel secure as anyone could have walked in off the street and forced the door open with negligible force. The postcode was not recognised by my sat nav. We were given inadequate instructions as to how to reach the "hotel" and how it is located in a bizarre one way system. There was no warning that the room was above a pub. The portable fridge, although a nice touch, was as noisy as a train constantly going past. The bathroom cold tap washer needs replacing, as there was a constant dripping unless forced shut.
Overall, a shabby room.
Read More Less
Worst place I have ever booked
'Continental' breakfast for two was small box of coco pops and small box of cornflakes (never offered a choice) and two bottles of out of date apple juice.
The mini fridge did not have a lead so obviously didn't work. The kettle had a broken lid and was dirty in the cracks. There was no soap in the bathroom. The TV didn't work. The mattress was very old. The lumps and springs were visible even with all the bedding on. It was very uncomfortable and spent most of the night awake. I was was expecting basic but not unfit for purpose.
Read More Less
Very spacious room
We were welcomed by a very nice, friendly girl behind the bar.
We had booked a family room, so it had a double and a single bed in it. The room could do with a lick of paint and curtains instead of blinds to stop the morning light streaming in. But a nice big en suite bathroom. The room has a mini fridge which had orange juice and milk in it. Cereal is offered as well as tea & coffee making facilities in the room. Parking is a bit of a pain, there are parking bays but these are for permit holders and we weren't sure if we could park in these on the Saturday evening after 6pm. But found a short stay car park which offered £1.00 from 6pm on Saturday until 11am Sunday morning. Very happy, would stay again.
Read More Less
The Albany
The bar staff dealt with us fairly soon after we arrived and were very friendly.
The information/instructions about use of the room were very clear. The entrance hall, the handrail, window sills and the door to our room were all grimy. The room not been cleaned - the carpet was dirty - nor had the bathroom. However, the towels and bed linen were clean and the bed was comfortable. When we asked where breakfast was served we were shown the table in our room that had two packets of corn flakes, UHT milk and two bottles of orange juice. We decided to have breakfast out.
Read More Less
Bad experience
Shown room someone else already in.
given another room with double bed we needed twin beds eventually they come up with more sheets told us to split the beds and make our own beds up.
Refused to pay the bill now got the inconvenience of sorting it out with laterooms.
Read More Less
ideal location for ACM
my son had a music audition so the albany was an ideal place to stay
The Albany
The room I booked was supposed to be a double but was given room 1 which was twin, the room though was clean and modern and excellent value for money.
There was only one complaint the blind on the window was broken and needs replacing asap. The breakfast consisted of a small box of cereal each and a bottle of juice but for the price in this area that was adequate. We were woken early by a knock at the door by a member of staff who asked if we were staying for another night - there was no information in the room for check out times, although we left by 11. We would recommend this pub for a night stay as it is in an ideal area if visiting Guildford.
Read More Less
Good value
The Albany is a value for money B and B pub round the corner from the shopping centre of Guildford.
Very well appointed room with ensuite shower, clean comfortable bed, good furnishings. Restaurant in pub serves good quality food. The pub could be noisy, (rugby match on TV when I arrived) but I had a room on the top floor so it was ok for me. Not suitable for any one with disabilities as there were two flights of steep stairs up to my room. Overall very good.
Read More Less
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Graphics for Dance apparel business
This project was awarded to webpolis for $42.5 USD.Get free quotes for a project like this
Project Budget$30 - $100 USD
Total Bids12
Project Description
Dance apparel manufacture business aimed primarily at childerens ballet, jazz and tap clothing: tu-tus, leotards, varying costumes etc.
Require graphic design/logo that expresses fun and dance for children 5 - 15yrs (predominantly girls). This will be used as a logo for web site as well as clothing label and embroidery/screen printing.
Business name is Reedle Dance and must be encorporated in the logo. Due to the requirement for embroidery/clothing label manufacture, simplicity of design should be? considered.
Awarded to:
Skills Required
Looking to make some money?
- Set your budget and the timeframe
- Outline your proposal
- Get paid for your work
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- Forbes
- The New York Times
- Time
- Wall Street Journal
- Times Online


text:
According to Bloomberg they will be starting on September 26 and the iPad will be in all 1.093 stores. Their CEO said:
"We see the iPad as the magnificent shining light in what will become a whole new category, and that is tablets," Dunn said. "In many cases, it's an incremental device. In some cases, it's a substitute device for netbooks. We think that's going to stimulate a lot of customer interest."
In a related story, Best Buy will also be reducing the amount of shelf space it allocates to DVDs and CDs, says Investors.com. In their place will be video games and in-store areas for people to try out ereaders and media tablets.


text:
Growing Vegetables
Mitchell Beazley, 1999 - Gardening - 191 pages
Produced in association with the Royal Horticultural Society, the titles in this series have become standard works of practical gardening reference. Each book is illustrated with easy-to-follow, step-by-step illustrations that clearly guide the reader through all the essential techniques of successful gardening. This text provides the techniques needed for growing both popular and more unusual vegetables, including salad greens, brassicas, roots and tubers, onions, and herbs. It treats each vegetable concisely with guidance on preparing the soil, sowing, transplanting, tending, harvesting, and storage.
What people are saying - Write a review
We haven't found any reviews in the usual places.


text:
Newegg.com - A great place to buy computers, computer parts, electronics, software, accessories, and DVDs online. With great prices, fast shipping, and top-rated customer service - once you know, you Newegg.
If you are reading this message, Please click this link to reload this page.(Do not use your browser's "Refresh" button). Please email us if you're running the latest version of your browser and you still see this message.
Newegg.com - Computer Parts, Laptops, Electronics, HDTVs, Digital Cameras and More!
Sold and Shipped by Newegg
Big Sound for your flat panel TV – that's the JBL Cinema 510. Connect to any audio/video receiver for a hassle-free, movie-like sound experience. Engineered to integrate into any home environment and to complement any flat screen television, the JBL Cinema 510 packs cinematic sound into compact floor-space.
5.1 System
Complete 5.1 home theater sound. Includes four satellite speakers, a center channel and room-shaking subwoofer.
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High-gloss finish that compliments any room in your home.
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The JBL Cinema 510 is crafted to seamlessly fit into any décor and take up minimal space. With cutting-edge looks that match your flat screen TV, as well as packing a small footprint, the JBL Cinema 510 turns your living room into an instant box office hit.
Powered Subwoofer for Full Range Bass
A 6.5" down-firing bass reflex 60W subwoofer ensures you get the deep bass from your favorite movies and concerts and that the big explosions shake the floor.
Your request will be processed within the next 24 hours.
Please add "firstname.lastname@example.com" to your address book to ensure delivery.See Today's E-Blast Promo
Some manufacturers place restrictions on how details of their products may be communicated.
Some manufacturers place restrictions on how details of their products may be communicated.
Some manufacturers place restrictions on how details of their products may be communicated.


text:
With <datalist> and the list attribute on the input element, authors can provide suggestions to the user. On Firefox Desktop, they are shown like autocomplete suggestions. It would be nice to have them shown in Firefox Mobile given that authors should check if list and datalist are available and might assume that it will work on Firefox Mobile.
Created attachment 506705 [details]
Is it going to break Fennec? :D
It should not ;)
I don't think this should be considered as an enhancement: feature detection will return a false positive on Firefox Mobile if it's not implemented.
But it is implemented in Firefox Mobile, isn't it? There's just no UI for it, atm.
(In reply to comment #5)
> But it is implemented in Firefox Mobile, isn't it? There's just no UI for it,
> atm.
It's implemented in Gecko and Firefox has an UI for it, not Firefox Mobile. That means you can't use the feature in Firefox Mobile.
I'm actually reworking the autocompletion UI for Firefox Mobile, I will have a look to see if I can fix that in the process
If we can't implement a UI for <datalist>, we should show the content of the <datalist> element (as if it was not implemented).
I've recently fixed a similar bug in WebKit : https://bugs.webkit.org/show_bug.cgi?id=52214 and I'd be sad if Firefox made the same mistake :(
Created attachment 516311 [details] [diff] [review]
The patch add support for the suggestions thought the new autocomplete mechanism. For the moment the suggestions have the same exact look as normal autocomplete results (probably need Madhava's for that)
This patch won't make it for Fennec 4. Please file another bug to do any type of work to disable datalist support from the platform for Fennec 4.0
I have filled bug 638833 for moving to display: inline from display: none; for the moment.
any screenshots I can see?
Created attachment 523050 [details]
Created attachment 523052 [details] [diff] [review]
And the patch updated on trunk
Comment on attachment 523052 [details] [diff] [review]
Needs tests!
Created attachment 523186 [details] [diff] [review]
Verified on build: Mozilla /5.0 (Android;Linux armv7l;rv:5.0a2) Gecko/20110414
Firefox/5.0a2 Fennec/5.0a2
Device: LG Optimus 2X (Android 2.2)
The suggestion pop-up flickers when taping in the text field or when you dismiss the keyboard, can you see this too?


text:
Standard Rooms
Get comfortable in our spacious rooms with your choice of one plush king or two double beds, refrigerator, complimentary Wi-Fi, and flat-screen television.
Premier Rooms
Relax and unwind in our spacious rooms with your choice of one king bed or 2 double beds, refrigerator, complimentary Wi-Fi, and flat-screen television. Our Premier Rooms come with your choice of balcony or patio, based on availability.
Studio Rooms
Unwind in our spacious rooms with two plush double beds or king sized bed, a refrigerator, coffee/tea maker, complimentary Wi-Fi, flat-screen television, fireplace, and forest views. Choice of jacuzzi tub or kitchenette, based on availability. *Use the special request field in the online reservation form to request either a jacuzzi or kitchenette.
Mountain View Suites
Spread out in our spacious suites with a spacious living room, fireplace or wood stove, dining area, kitchen or kitchenette, a separate bedroom with king bed or 2 double beds, flat-screen television and complimentary Wi-Fi.
Fireside Apartments
Settle in and relax with our cozy apartments featuring a plush king bed, 2 twin beds in the spare bedroom, pull-out sofa, fireplace, complimentary Wi-Fi, flat-screen television, refrigerator, and scenic views. This room sleeps up to 6 guests.
Tall Timbers Cabin
The whole family is welcome in our spacious two-bedroom cabin with one king bed, a bunk bed with a twin on top and double on the bottom, a fully equipped kitchen, dining room, flat-screen television, and a living room with a pull-out sofa bed and woodstove.
Your group of up to 8 guests has plenty of space in our cozy three-bedroom cabin with plush beds, a fully equipped kitchen, dining room, flat-screen television, private deck, and a living room with a pull-out sofa bed.
Enjoy these in room amenities
- Complimentary Wi-Fi
- Balcony rooms*
- Cable flat-screen television
- Fireplaces*
- Hair dryers
- Microwaves available upon request
- Jetted tubs*
- Kitchenettes*
- Coffee/tea maker
- Clock radio
- iron & ironing board
- Some suites have full kitchens with utensils
- Pull-out sofa beds*
- Free local calls
- Voicemail
- Select dog friendly rooms* ($25/dog)
- Refrigerators


text:
Type: Bug
Status: Closed
Priority: Major
Resolution: Fixed
Affects Version/s: 2.0.1
Fix Version/s: 2.0.2
Component/s: Performance
Affected Branches:MOODLE_20_STABLE
Fixed Branches:MOODLE_20_STABLE
The course_overview block has a major performance flaw which is causing it to call rebuild_course_cache() for each and every course it displays. For a normal student with 4 courses on their page, this resulted in over 3000 database queries! This does not just happen once - it happens every time My Moodle page loads for any user.
I have attached a patch with a very simple fix. The course_overview block was not passing the modinfo attribute with the course objects when it passes them to print_overview(). This causes print_overview() to think the course has no modinfo cache and thus it goes off an rebuilds it all.
In my test case, the number of DB queries went from 3474 down to 90.
Gliffy Diagrams
- All
- Comments
- Work Log
- History
- Activity
- Links Hierarchy
Hmm, I can not reproduce this problem - no standard activity is using modinfo to print overview.
I am adding a debug warning to modinfo processing so that it clearly explains why this happens next time.
I am also adding your patch because it can be used in 3rd party modules and maybe even official ones in the future.
sorry, I can reproduce it now - I was editing files in different checkout - I am going to use a bit different code, I think it is better to add the modinfo as mandatory field directly into enrol_get_my_courses().
hmm, in the end I have used your patch, if more places are found we may add the modinfo field as mandator\.
thanks a lot for the report and patch!
I'm pretty sure this is caused by the standard quiz module:
- line 3042 of /lib/moodlelib.php: call to rebuild_course_cache()
- line 1481 of /lib/datalib.php: call to get_fast_modinfo()
- line 1488 of /mod/quiz/lib.php: call to get_all_instances_in_courses()
- line 856 of /course/lib.php: call to quiz_print_overview()
- line 107 of /blocks/course_overview/block_course_overview.php: call to print_overview()
- line 279 of /blocks/moodleblock.class.php: call to block_course_overview->get_content()
- line 232 of /blocks/moodleblock.class.php: call to block_base->formatted_contents()
- line 882 of /lib/blocklib.php: call to block_base->get_content_for_output()
- line 934 of /lib/blocklib.php: call to block_manager->create_block_contents()
- line 304 of /lib/blocklib.php: call to block_manager->ensure_content_created()
- line 899 of /lib/outputrenderers.php: call to block_manager->get_content_for_region()
- line 150 of /my/index.php: call to core_renderer->blocks_for_region()
Tested. In my simple test case with just two almost empty courses, the difference was 86 vs 108 queries. The debugging message is displayed when the modinfo field is not fetched by enrol_get_my_courses().
Good catch Ashley! Thanks!


text:
DIY Faux Fireplace!
Wednesday, September 10, 2014
A Little Bird Told Me Link Party #107
DIY Faux Fireplace!
12 comments:
Thank you so much for featuring my photo travel map!ReplyDelete
Thank you for the party!ReplyDelete
Hello beautiful! It is always a pleasure to be a part of your party. Please stop by and party with us. We would love to have you. http://loulougirls.blogspot.comReplyDelete
Happy Wednesday! Lou Lou GirlsReplies
Of course! It's always a pleasure to visit there!Delete
Thanks for hosting. I'm glad I stopped by it gave me a chance to see your stencil challenge. It's great.ReplyDeleteReplies
Well, I'm so glad you stopped by too! Thank you! Voting started today, so I'd love to have your vote on the stencil challenge.Delete
Thanks for the party.ReplyDelete
Thank you for your kind invitation to join your party. I'm so happy to be here today!ReplyDeleteReplies
I'm so glad you came by! Thanks for joining in!Delete
Thank you for the party! & invite :-)ReplyDelete
Thanks so much for hosting & the invite Jennifer!!ReplyDelete
Thank you so much for hosting! Enjoy your day. MariaReplyDelete
Each and every one of your comments means so much to me. I love to hear from friends both old and new. Thanks for taking the time to stop by my little corner of the world and thanks for taking the time to let me know you were here.


text:
Does anyone in this group have the phone number and/or address of the
person who set up an iris collection in Ojai? I can't remember the
man's name who died and left the collection. I believe he was from CO.
I just vaguely remember reading about it moving to Ojai and have not
had any luck locating it. Any info would be appreciated.
Kitty Johnston
Ojai, CA
Zone 8; Sunset 20
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Lot 698: TABRIZ CARPET
November 6 Estate Auction
by Butterscotch Auction Gallery LLC
06 November 2016
Bedford Village, NY, USALive Auction
Past Lot
Looking for the realised and estimated price?
Description: Having a red field with blue central medallion, 13ft-9in x 10ft-1in,
Condition Report: [very good condition]
Browse more items


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In this video I give a full in depth tour of a heavily modified 2004 Toyota Tacoma S-Runner V6 with a TRD Supercharger putting out 550 hp. I take viewers on a close look through the interior and exterior of this truck while showing details, over viewing of features, and noting unique styling cues to the vehicle itself. I also show the engine and the details of it, start it up and see how it sounds under acceleration. A thorough tour/review of this truck designed to give others a greater overall appreciation of the vehicle. -Supercharged w/ 550HP/600ft/lbs tq -17,200 Miles -Black Sand Pearl Exterior -Gray Cloth Interior -TRD Supercharger kit w/13psi pulley -Dual-Stage Nitrous -Methanol injection -Stop Tech Brakes -Volk LE37T Gunmetal Limited Edition 18" Wheels w/Nitto NT555R Drag Radials Below the list of performance upgrades on this S-Runner: ENGINE: New Toyota Shortblock for exact clearance purposes JE Pistons JE Pro-Seal Rings JE upgraded pins & locks MP25 Custom ARP Head Studs Forged Steel Crankshaft 1mm Oversized Valves Ported Matched Plenum New Toyota heads-Ported/Polished/Flowed heads with 3 angle valve job Ceramic Coated Combustion Chambers Brand new Factory Toyota Cams TRD Supercharger Kit 13psi Pulley 360cc Custom Primary Injectors TRD 7th Injector Kit Walbro 255lph Fuel Pump Inline Boost-a-Pump Dual-Stage Nitrous Express Wet Nitrous Kit w/Purge 2 NX 10lb bottles 2 NX Bottle Heaters 2 Remote Bottle Openers Custom NX Billet Aerospace Bottle Brackets Throttle Body Spacer w/Custom Methanol Injection Inlet Aquamist 2D Race Version Methanol Injection Kit (utilizes Windshield Wiper Fluid Reservoir) URD Lightweight Crank Pulley Volant Complete Cold Air Intake TRD Ceramic Coated Headers Full Cat-less Bassani Exhaust Red Powder Coated Valve Covers DRIVETRAIN: Spec Stage V Clutch Custom Chromoly Flywheel TRD Kazuma LSD w/3.73 gears URD Traction Bar B&M Short Throw Shifter StopTech Front Big Brake Kit w/slotted 2pc rotors and 4 piston calipers EXTERIOR: Volk LE37T Gunmetal Limited Edition 18" Wheels w/Nitto NT555R Drag Radials Original TRD OEM Sideskirts Carbon Fiber Hood Carbon Fiber Front Valance Carbon Fiber Rear Skirts Gem Top GT Classic Flush Mount Hard Top Tonneau Cover Color Matched to Truck Rhino Liner Bed Coating Ziebart Total Rust Protection Ventshade Vent Visors Ventshade Rear Window Visor GTS Taillight Covers Clear Corner Lens ELETRONICS: Autometer Phantom Boost Gauge Autometer Phantom Fuel Pressure Gauge PLX Devices Wideband Air/Fuel Data Logger with Display and Wireless Capabilities PLX Devices Wideband Air/Fuel Pillar Gauge Nitrous Express N20 Pressure Gauge Apexi SAFC-II Air/Fuel Control Computer Aquamist Methanol Injection Control Display Optima Yellow Top Battery
1995 Nissan XE V6 Pickup Start Up, Engine, and Full Tour
First time seeing one of these up close, did a little interior cleaning to it. This thing has been run through the mill and back but it's still trucking along no problem, no pun intended lol. Full review of the exterior and interior, radio, engine, and a short driving excerpt, enjoy!
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Hello and welcome to Saabkyle04! YouTube's largest collection of automotive variety! In today's video, we'll take an up close and personal, in depth look at my 2003 Chevrolet Avalanche. I now have videos of all my current vehicles, including my wife's, check them out! 2003 Chevrolet Avalanche Z71 https://www.youtube.com/watch?v=bC_1grRYils 2012 Dodge Charger RT Max https://www.youtube.com/watch?v=zenWPVKwT-A 2005 Mini Cooper S https://www.youtube.com/watch?v=Sd01_yQMrpk (Wife's Car) 2002 Ford Thunderbird https://www.youtube.com/watch?v=Ij-uox_yL3s MSRP Pricing for an Avalanche like this, back in 2003, would have been somewhere around $35,000 Stay up to date! Follow me on Instagram: http://instagram.com/saabkyle04llc/ Facebook: https://www.facebook.com/Saabkyle04LLC Website: http://www.saabkyle04.com/ Twitter: https://twitter.com/Saabkyle04LLC Google+: Link on SK04 channel homepage During this presentation, we will take a 1st person look at what the vehicle is all about beginning with the start up, performance data, fuel economy, the occasional track data, and build quality. Also, I will teach you how to use most of the interior and exterior features in a detailed fashion, that before, you could only get from going to a dealership yourself! Throughout the video, I will highlight key styling and unique differences about the vehicle, any available options, and of course it would not be an enthusiast car video without the good ole engine portion with rev and Exhaust note with interior and exterior perspectives. A thorough tour/review of this car designed to give others a greater overall appreciation of the vehicle. FOR MORE INFORMATION ABOUT THE CHANNEL SEE BELOW: In this channel you will find in depth educational videos of automobiles from all over the world, presented in a more detailed fashion than ever before. Basically, this gives the viewer the chance to view the most detailed 1st person look you can get without going to an actual dealer yourself! Every video is consistent in the way I present so viewers know what to expect in my presentations. I treat every vehicle with the same respect whether a 1960 Chevrolet Impala SS or the 2012 Lamborghini Aventador. I film all types of vehicles from past, present, and future while broadening the knowledge of the automotive enthusiast. You will see everything from vintage, brand new, exotic, mainstream, old, etc. I am very proud of this channel and have built it up from amateur videos years ago to what you see today. I wanted to share my love for the automotive world with the rest of the world. Be sure to explore the massive video variety, have fun and enjoy The Driver's Seat of YouTube! OFFICIAL WEBSITE FOR SAABKYLE04! www.saabkyle04.com OFFICIAL ONLINE STORE FOR SAABKYLE04: shop.saabkyle04.com OFFICIAL TWITTER FOR CONTINUOUS VIDEO UPDATES: https://twitter.com/Saabkyle04LLC FIND ME ON THE OFFICIAL SAABKYLE04 FACEBOOK PAGE FOR CONTINUOUS UPDATES ON WHAT'S TO COME AND INTERACTING WITH OTHER FANS! https://www.facebook.com/pages/saabkyle04/315743567772


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The mobile ad market in Indonesia has almost doubled during the past year, according to InMobi, as marketers look to the 107% penetration of mobile phones. But better tools for advertisers are also a factor, with increased network speeds and the availability of rich media making the platform more appealing.
Full Story:Marketing-Interactive.com (Singapore)


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WATCH: 'That is the way you must love'
Eight ordained deacon
Catholic Sentinel
photos by Ed Langlois
The new deacons acknowledge applause from the congregation.
The deacons circle up and confer before their ordination.
+ view more photos
The eight new deacons pray at Archbishop Alexander Sample blesses the congregation with holy water.
Ed Langlois
Of the Catholic Sentinel
At St. Mary of the Immaculate Conception in Portland Saturday, eight men were ordained for service. Now deacons in the Catholic Church, they hope to become priests in the future.
Scott Baier, Manuel Becerra, Fredy Moreno, George Kuforiji, Edgar Rivera and Edwin Sanchez became deacons for the Archdiocese of Portland. Teodosio Brea and Juan Soria were ordained deacons for the St. John Society.
"We must always be reminded it's not about us. It's about Jesus Christ," Archbishop Alexander Sample told the men before ordaining them with the ancient act of laying on of hands. The congregation, which filled the cathedral, sang a litany of saints, seeking heavenly help for the new deacons.
Reflecting on a reading from the Gospel of John, the archbishop told the men they have been called to love as Jesus loved — by laying down their lives.
"That, my brothers, is the way you must love God and must love God's people," the archbishop said. "Then your love will bear fruit."
Referring to a reading in which the prophet Jeremiah protests that he does not know how to speak to the people, the archbishop told the men that he, too, has days when he is not sure he is up to the task. God offers encouragement at those times, the archbishop said.
"You are proclaiming the Gospel in a culture that is not always open to this message," he explained, saying society is sometimes hostile to the Good News. "We need men today who are able to articulate the Gospel for the people of today."
The archbishop asked the congregation to pray for the new deacons, who are "stepping into the front lines."
Family and friends came for the rite, some from a long distance. A carload of men in African ceremonial dress arrived from Seattle to support Rev. Mr. Kuforiji, who was born in Nigeria.
Clint Dodge and Jim Bachman were in the cathedral on behalf of Rev. Mr. Sanchez, who served as a seminarian at their parish, Our Lady of Sorrows in Southeast Portland.
"He's going to make one great priest," said Dodge. "He's a very sincere person." Bachman cites Sanchez' sense of humor as a fine quality for a clergyman.
The men are called transitional deacons because they are in formation for priesthood. Permanent deacons are usually married men.
• Rev. Mr. Baier was born in 1978 in Edmonds, Wash. He attended elementary school in Vancouver, Wash., and graduated from Columbia River High School in 1996. He attended the University of Washington where he earned a bachelor's degree in Russian language and literature in 2001. Before entering the seminary, he worked with St. Luke Productions, as a volunteer with the Missionaries of Charity Brothers and as a community support specialist with Catholic Community Services. He entered Mount Angel Seminary in 2008.
• Rev. Mr. Becerra was born in 1977 in Cúcuta, Norte de Santander, Colombia. He attended elementary and secondary schools in Cúcuta, graduating from high school in 1995. He studied at the Universidad Francisco de Paul Santander in Cúcuta and at the Universidad Minuto de Dios in Bogota, Columbia.
Rev. Mr. Becerra studied at the Congregation of Jesus and Mary Seminary in Bogota, and began studying for the Archdiocese of Portland in August, 2010, at St. Patrick's Seminary and University in Menlo Park, Calif.
• Rev. Mr. Moreno was born in 1982 in La Argentina, state of Huila, Colombia. He attended elementary and secondary schools in Al Argentina, Colombia graduating high school in 2001. He earned a degree in philosophy from Sepavi School in Medellin, Columbia in 2004. He then attended the seminary Villa Paúl in Funza, Colombia earning a theology degree in 2008. He entered Mount Angel Seminary in August, 2011.
• Rev. Mr. Kuforiji was born in 1951 in Oshogbo, Nigeria. He attended elementary school at St. Benedict Catholic School in Oshogbo, Nigeria and graduated from St. Joseph's College High School, Ondo, Nigeria in 1969. He studied at the University of Washington in Seattle, graduating with a bachelor's degree in Civil Engineering in 1983. Prior to entering the seminary, he worked with the Oregon Department of Transportation. He entered the seminary in 2010, and was installed as a lector and an acolyte in 2013. He is studying theology at the Sacred Heart School of Theology in Hales Corners, Wis.
• Rev. Mr. Rivera was born in Tepic, Nayarit, Mexico in April, 1981. He attended elementary and secondary schools in Tepic, Mexico, graduating high school in 1998. He attended the Universidad Autonoma de Nayarit in Tepic, where he earned a degree in accounting in 2004. He entered the Seminario Hispano de Santa Marie de Guadalupe in Mexico City in 2004. He attended the Instituto de Estudios Ecclesiasticos where he earned a degree in philosophy in 2007. He later enrolled at Mount Angel Seminary.
• Rev. Mr. Sanchez was born in 1985 in Bogota, Colombia. He attended elementary and secondary schools in Pitalito, Huila, Colombia, graduating high school in 2002. He entered the Seminary Maria Immaculada where he studied philosophy. He attended St. Patrick's Seminary in Menlo Park, Calif., where he earned a bachelor's degree in philosophy in 2010. He is continuing his studies at St. Patrick's Seminary.
• Revs. Mr. Brea and Soria are members of the Saint John Society, a society of apostolic life approved by the Catholic Church in Argentina. The community of priests and missionaries specialize in the New Evangelization, developing programs which reach out to those who may have found themselves losing their connection with the Church. They lead campus ministry at Portland State University and Oregon State University.
Reader Comments
Posted: Monday, May 19, 2014
Article comment by:
John Smith
Contrary to what the article says, a "permanent deacon" isn't necessarily a married man.
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Definitions for last day
This page provides all possible meanings and translations of the word last day
Princeton's WordNet
Judgment Day, Judgement Day, Day of Judgment, Day of Judgement, Doomsday, Last Judgment, Last Judgement, Last Day, eschaton, day of reckoning, doomsday, crack of doom, end of the world(noun)
(New Testament) day at the end of time following Armageddon when God will decree the fates of all individual humans according to the good and evil of their earthly lives
Chaldean Numerology
The numerical value of last day in Chaldean Numerology is: 8
Pythagorean Numerology
The numerical value of last day in Pythagorean Numerology is: 1
Sample Sentences & Example Usage
But the last day was not a cease-fire.
People are going to be running out, so don't wait until the last day.
Be content to be what you are, and prefer nothing to it, and do not fear or wish for your last day.
British Prime Minister David Cameron:
It is totally unacceptable scenes we've all been witnessing for the last day, of course, there was a key role played in this by the strike that took place in France.
I believe you should live each day as if it is your last, which is why I don't have any clean laundry because, come on, who wants to wash clothes on the last day of their life
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"last day." Definitions.net. STANDS4 LLC, 2017. Web. 24 Feb. 2017. <http://www.definitions.net/definition/last day>.


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Made from lustrous satin, the Sasha Satin dress features a fluted side panel that enhances the dress' loose, tunic silhouette. It is detailed with a gunmetal-tone zip at the shoulder and comes in a party-ready mini length. Complement the fluid, fluted side with an arm cuff and finish with heels.
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Ammonium iron(II) sulfate hexahydrate is widely utilized in analytical chemistry for titration purposes since it is affected lesser by oxygen in the air than iron(II) sulpahte. It is employed to measure high doses of gamma rays by using Fricke's dosemeter. It is involved in a variety of other applications from nanomaterials to general redox reactions. It is used in the medical field as an antianemic agent for treatment of iron deficiency.
Uchida, M.; Qazi, S.; Edwards, E.; Douglas, T. Use of Protein Cages as a Template for Confined Synthesis of Inorganic and Organic Nanoparticles. Methods Mol. Biol. 2014, 1252, 17-25.
Karvinen, A.; Lehtinen, L.; Kankaala, P. Variable Effects of Iron (Fe (III)) Additions on Potential Methane Production in Boreal Lake Littoral Sediments. Wetlands 2015, 35 (1), 137-146.
Gefahrenhinweise (EU): H315-H319-H335
Causes skin irritation. Causes serious eye irritation. May cause respiratory irritation.
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Avoid breathing dust/fume/gas/mist/vapours/spray. Wear protective gloves/protective clothing/eye protection/face protection. IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. IF INHALED: Remove to fresh air and keep at rest in a position comfortable for breathing. Take off contaminated clothing and wash before reuse. Call a POISON CENTER or doctor/physician if you feel unwell. Specific treatment (see label). Store locked up. Store in a well-ventilated place. Keep container tightly closed. Dispose of contents/container in accordance with local/regional/national/international regulations.


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Commissioner of EducationRead Bio
A Special State Board of Education Meeting will be held at 2 p.m. May 5, 2015, in Conference Room 303-B at the Arkansas Department of Education, Four Capitol Mall, Little Rock.
The date, time and location have changed for the April Commission for Arkansas Public School Academic Facilities and Transportation Meeting.
Today, Commissioner Johnny Key reached an agreement with Dr. Dexter Suggs that resulted in Dr. Suggs' immediate resignation as superintendent of the Little Rock School District. Mr. Marvin Burton will serve as interim superintendent.
Currently employed teachers and those interested in obtaining a teaching license will have the opportunity to network and learn more about educational opportunities at ADE's upcoming career fair.
The 2015 Educator Career Fair will be held on April 18.
Fitness icon Jake Steinfeld, chairman of the National Foundation for Governors' Fitness Councils, has declared war on childhood obesity. To help combat this disease, he's bringing the foundation's multi-million dollar physical fitness campaign to Arkansas and has engaged Governor Asa Hutchinson to partner in this effort.
The Charter Authorizing Panel will meet April 15.
The State Board of Education passed a resolution today supporting April as the Month of the Military Child. April was nationally designated as the Month of the Military Child to honor children whose families serve in the military.
The Arkansas Department of Education is proud to partner with Crystal Bridges Museum of American Art, the Butler Center for Arkansas Studies and the U.S. Department of State's Diplomatic Reception Rooms to launch the Arkansas Declaration of Learning initiative. Arkansas is the first state to participate in this national program.
The State Board of Education as well as an SBE Committee will meet April 9 and 10.
Learn more about the standards that define the knowledge and skills Arkansas students should have in order to be ready for college and careers.Learn More
Find critical information about renewing Arkansas educator licenses, adding areas of licensure, licensing by reciprocity from other states, background checks and more.Learn More


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Our vision
CarnivoreScience.info serves as an online academic hub lead by researchers Guillaume Chapron and José Vicente López-Bao to develop and share new perspectives on carnivore ecology, management and conservation. Our research starting point is to recognize that carnivores, particularly large carnivores, are among the most controversial and challenging group of species to coexist with and to conserve in the Anthropocene. Their conservation and management not only requires a good understanding of their ecology, behaviour and evolution, but also of human psychological, social, political and economic processes connected to these species.
Following a quantitative and multidisciplinary approach, our goal is to generate scientific knowledge to achieve solutions to ecological, conservation and management problems related to carnivores through original, creative and collaborative scientific research. We strive to inform policy makers, managers as well as other interested stakeholders for a successful conservation and management of these species.
Read more about our work below (more details and features will be added soon) and follow us on Twitter @CarnivoreSci
Guillaume Chapron, PhD, MSc, DVM, now Associate Professor at Grimsö Wildlife Research Station, Department of Ecology, Swedish University of Agricultural Sciences
Guillaume started his career by mistakenly becoming a vet (DVM 1998) before becoming addicted on population modeling during his Master (MSc 2000) and defending his PhD (2004) at the Université Pierre & Marie Curie in Paris, France. His research interest focuses on anything that puts large carnivores into numbers, such as viability analysis, adaptive management and any other carnivore conservation questions. He uses different approaches, from simple deterministic models to complex hierarchical state-space models, without forgetting Individual Based Models. He is also very much interested in understanding the political aspects and mechanisms of biodiversity conservation. He is a member of the Cat and Canid Specialist Groups and LCIE at IUCN and Associate Editor of Ecosphere, an open-access journal from the Ecological Society of America. His detailled resume is here and he can be reached at email@example.com
José Vicente López-Bao, PhD, MSc, now Juan de la Cierva fellow at Research Unit of Biodiversity (UO/CSIC/PA), Oviedo University, Spain, and researcher affiliated to Grimsö Wildlife Research Station, Department of Ecology, Swedish University of Agricultural Sciences.
José became imprinted in ecology and conservation when he was offered a lynx and a wolf toys at age of 2. Since then, he completed his undergraduate studies in Animal Biology (BSc, 2003) and was trapped by the conservation science (MSc and PhD in Ecology and Conservation Biology in 2006 and 2010, respectively). He has developed his research career integrating quantitative and multidisciplinary approaches to achieve solutions to ecological, conservation and management problems using carnivores as model species. He is particularly interested on the integration of ecological, molecular, veterinary, economic, law and social disciplines to a better understanding on the effects of anthropogenic disturbance on carnivores and human-carnivore conflicts. He is a member of the Canid Specialist Group at IUCN and can be reached at email@example.com
Selection of projects
Our past and current projects illustrate the variety of foci and approaches that we adopt. Some of the most illustrative projects are briefly explained below:
Viability of small populations
We have been working on Population Viability Analyses during the past 10 years and our work has been used by several governments to support conservation and management. decisions. Recently, we used a multi-model inference approach to estimate the demographic viability of the Scandinavian wolf population. We also documented the effect of releasing individuals on the viability of the extremely small brown bear population in France. Our models are written in R or C languages and are multi-threaded to allow for fast computations.
Conserving endangered species
Using the endangered Iberian lynx as study case, we have developed an innovative research project within the field of conservation biology based on the use of extra food as a conservation tool to recovery their populations (e.g. to increase productivity, fitness, carrying capacity). An original aspect of this project was the evaluation not only of the positive effects of this action, but also its potential negative and side effects at the levels of individual, population, and community as well as the degree of compliance with planned management goals, a very common overlooked evaluation process after the implementation of management actions.
Sociality and conservation
Large carnivores show a wide variety of life history patterns ranging from solitary to highly social species. We have shown how complex life history patterns can be simplified in a lossless approach and included in population matrix models. We are pursuing research in comparative population ecology of large carnivores by using multi-type brancing process population models to investigate how different life histories affect population growth rate and extinction risk and how this should be taken into account in conservation strategies.
Adaptive management and Structured Decision Making (SDM)
Modern management of wildlife population is based on an adaptive approach where management strategies are adjusted according to their result (passive adaptive) or where strategies can also be chosen to generate information to improve future decisions (active adaptive). We are applying this approach on large carnivores in particular wolves. Because algorithms used in adaptive management can be technical to implement, we developed an R package (from a Matlab toolbox) that proposes a set of functions related to the resolution of discrete-time Markov Decision Processes (finite horizon, value iteration, policy iteration, linear programming)
Legal ecology of large carnivores
Member States of the European Union are bound to the Habitats Directive that requires populations of wild species of conservation interest reach a Favourable Conservation Status (FCS). However, these legal obligations remain often abstract and may not be easily amenable to concrete real world decisions affecting biodiversity conservation. We launched in 2014 an interdisciplinary project that will establish a dialogue between law and ecology to clarify and interpret the Habitats Directive in ecological terms, quantify FCS and delineate conservation and management policies in line with the Directive. Visit the project dedicated website www.clawsandlaws.eu
Large carnivores in human-dominated landscapes
The large spatial requirements and predatory behaviour of large carnivores, among other factors, lead to a continuous conflict with human interests and complex scenarios of coexistence, management and conservation. The Iberian wolf have persisted continuously during the last centuries in a highly human-dominated landscape resulting in a paradigmatic example to understand the adaptations of both wolves and humans to the coexistence as well as its consequences. We are particularly interested in the ecology, conservation and management of the species in such scenario. Among other factors, we are studying spatial ecology, activity patterns, mechanisms of coexistence and impact of anthropogenic activities. Another study case is the Eurasian lynx in Scandinavia.
Improving large carnivore management
Using wolves as model species, we are focusing on existing wolf management and action plans aiming to identify key management and conservation questions, actions, or important gaps of knowledge that needs to be clarified or addressed in order to inform managers and policy-makers and to improve large carnivore management and conservation. We follow and evidence-based conservation approach, and use meta-analyses on different aspects of the wolf ecology, as main tools to reach our goals.
Understanding poaching
Poaching or illegal hunting is an overlooked factor driving the dynamics of large carnivore populations. We have developed population models to estimate its impact on Amur tigers in collaboration with WCS and on Scandinavian wolves in collaboration with Skandulv. In this latter work, we shown that poaching accounted for half the mortality in the population and that two thirds of poaching remained undetected. We are presently conducting more work on the dynamics of poaching, for example on wolverines in Sweden and how conservation payments can be used to reduce poaching.
Demo-genetic population models
It is now recognized that a proper viability assessment of populations required including genetics aspects. For wolves in Scandinavia and in collaboration with Skandulv, we are developing individual-based models that include genetic information (allelic diversity and pedigree). Our simulations are based on custom-written models in C language and will provide comprehensive estimates of extinction risks. This project is funded by the Swedish Research Council FORMAS and the methods developed will also be used for other small populations of large carnivores.
Wolf-dog hybridization
It is well-known that the crossbreed between wild species and their domestic counterparts entails potential risks for species conservation, as it may lead to the disruption of local adaptations or increase genetic homogenization through introgressive hybridization. A paradigmatic example of the conservation implications of this process is the hybridization between wolves and its domestic form, the dog. In collaboration with CIBIO/InBio (Portugal), we are studying this process in the Iberian wolf population aiming to understand this process and its consequences at individual and population level and to shed more light to the debate on the conservation and management implications of hybridization.
Interactions and mechanisms of coexistence among carnivorous mammals
Inter-specific competition (either exploitation or interference competition) and intraguild predation are recognized as a major forces shaping community structure. An increasing interest about the role that these ecological processes play on species, community and ecosystem conservation has emerged in recent times. In collaboration with different European and International groups, we are testing predictions of different hypotheses of coexistence of competitors and studying the mechanisms of coexistence in different carnivore guilds in Mediterranean, Boreal and Neo-tropic systems.
Several students have or have had either Guillaume Chapron or José Vicente López-Bao as main (or co-) supervisors:
PhD students:
MSc students
If you are a prospective student or post-doc who would like to work with us, you are welcome to contact us to discuss your ideas, how it would fit with our research vision and how you intend to fund it. It is important that you read first our vision and learn more about our current and past projects. We also recommend that you read some of the papers that we have written (list below) so that you can get a better understanding of our interests, approaches and methods.
Scientific publications
(email to get a PDF)
Grimsö Wildlife Research Station - SLU
We are based at the Grimsö Wildlife Research Station in central Sweden (Orebrö county) where we bring a unique perspective on quantitative conservation biology. The Grimsö Wildlife Research Station was founded in 1974 as an ecological research station. In 1992, Grimsö became a section of the Department of Conservation Biology at the Swedish University of Agricultural Sciences, SLU. The Swedish Wildlife Damage Center is also located at Grimsö. The Wildlife Damage Center informs and educates authorities and farmers about damages on livestock and crops caused by protected wildlife.
Tweets by @CarnivoreSci


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Talk:James J. Andrews
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WP:MILHIST Assessment[edit]
The introduction does not mention at all, or even hint at, which side Andrews was on. It becomes clearer from reading the rest of the article, but even then it's assumed that you already know, and is never explained outright. "Andrews was an espionage agent for the Union Army..." should be in there somewhere, preferably at the very beginning. LordAmeth 23:30, 29 October 2006 (UTC)
- Good suggestion! I have done so. Scott Mingus 23:50, 29 October 2006 (UTC)
- Andrews maintained as part of his trial defense that he was not a spy/agent but acting under military directions and therefore should have been treated as a prisoner of war, he maintained he was not a spy. Indeed it was one of the last things he repeated on the scaffold. There are examples of Confederates who worked behind enemy lines dressed as civilians but were treated as enemy combatants by Union courts, not spies. As such to say he was a spy would be taking sides in the affair - which is OK, some people had the opinion he was a spy (including the so-called "kangaroo court" that convicted him) but we should show respect for Andrews in the article and not say outright he was a spy, only that the court found him as such and thus the reason he was hanged. Green Cardamom (talk) 18:48, 6 August 2011 (UTC)
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Clarke Leaving Security Post
Richard Clarke, the president's top information security adviser, is planning to retire within the next month.Richard Clarke, the presidents top information security adviser, is planning to retire within the next month, leaving a power vacuum at the top of the governments security structure at a crucial point in the development of the nascent Department of Homeland Security. Clarke, chairman of the Presidents Critical Infrastructure Protection Board, has been the driving force behind the development of the National Strategy to Secure Cyberspace. He plans to leave once the final version of the document is released, sources said. No exact date has been set for the strategys release, but is expected by the end of February. Clarke, who has been a member of the National Security Council since 1992 and has been in government service for 30 years, is leaving to join the private sector, sources said.
His departure throws into question the future structure of the PCIPB, which is slated to become part of Homeland Security. President Bush created the board through an executive order, and it was designed to serve as a group of expert advisers on information security issues.
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Ethical Gifts
Skin Care Products, Natural Products, Natural Skin Care
Lulu Life Shea butter from the Sudan is emerging as a premium product in skin care following research revealing it as possibly the richest source in the world of skin nutrients that heal scars, burns and stretch marks and keep skin young for years longer. Researchers have discovered an active ingredient in Shea oil, unsaponifiables, that help to counteract eczema, psoriasis, dry skin, scars, stretch marks, wrinkles, burns, rashes and wounds. At much the same time, scientists also discovered that the Shea oil contained Stigmasterol, which contributed to cell growth and regeneration, leading to younger-looking skin
The secret of Lulu Life's success lies in the type of tree it is harvesting from. Lulu Life Shea butter is made from the nuts of a tree that grows only in East Africa. East African, or Nilotic, shea butter comes from the vitellaria nilotica tree and is different from the West African Shea butter that consumers are used to. Nilotic Shea butter melts more gently, deeply, and fragrantly into the skin and as it is rich in vitamin E and antioxidants acts to restore and moisturise the skin and even hair. Lulu Life organically grown Shea Body Butter not only promotes cell regeneration and younger looking skin it protects the skin from harmful agents. Lulu Life pure shea butter is soft to the touch and melts directly into the skin as soon as it is applied
Lulu Life Body Butter is organically grown and comes in Natural (fragrance free) as well as range of gorgeous butters scented with essential oils in Lavender, Lavender Spearmint, Ylang Ylang, Sandalwood, Jasmine, Lulu Delight (myrrh), Lulu Love (floral), and Mayan Gold.
Lulu Works is a non-profit trust established to provide a suitable revenue for the women of South Sudan. Building on the traditional role of Sudanese women as both the producers of Lulu oil and the guardians of the Lulu tree, Lulu Works Trust provides a sustainable livelihood for these women and their families.
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