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|12 Mar 2011
Intel I3 reported as AMD64
Recent Windows update failed. During troubleshooting the Windows Troubleshooter reported needing to repair default directory or something. Part of the report of what it did says that I have an AMD64 processor. Supposedly I have in Intel I3. Is windows incapableof determining the difference? Device Manager reports ACPI x64 based computer. This is a brand new Toshiba Satellite notebook with very little time on it. Any ideas? Thanks in advance.
Steve C.
|My System Specs
|12 Mar 2011
hi steve, just to confirm what does cpu-z say it is?
|My System Specs
|12 Mar 2011
This is probably what you saw,
x86-64 - Wikipedia, the free encyclopedia
Microsoft Windows: x86-64 versions of Windows use the AMD64 moniker internally to designate various components which use or are compatible with this architecture. For example, the system directory on a Windows x86-64 Edition installation CD-ROM is named "AMD64", in contrast to "i386" in 32-bit versions.
|My System Specs
|12 Mar 2011
Thank you
OK, I'm the 7 millionth person to ask this question . CPU-Z reports Intel I3 as expected. Good to know since I was momentarily paranoid that my notebook was labeled Intel on the outside but Intel wasn't inside.
Thanks to all who replied.
Now I can get back to understanding why my Critical .NET update fails.
Best regards,
Steve C.
|My System Specs
|12 Mar 2011
Would help if you expanded on the .net problem; any error code(s), which .net update, etc.
|My System Specs
|13 Mar 2011
|My System Specs
|15 Mar 2011
Thank you all for your interest and offers to help. I hadn't provided any detail about the other problem because I hadn't intended to solicit further assistance at the time. However, due to your interest and my frustration I've reconsidered. I will post more detail after I've rerun my scenario and carefully noted all the desired information. Thank you again.
Best regards,
|My System Specs
|17 Mar 2011
OK,to my original problem,
I am being promptedto load a "Security Update for Microsoft .NET Framework 4 on Windows XP, Windows Server 2003, Windows Vista, Windows 7, Windows Server 2008, Windows Server 2008 R2 for x64-based Systems (KB2160841)"
I load the update and get the following messages:
"Creating a restore point
Installing update1 of 1...
Failed: 1 update
Code 66A Windows Update encountered an unknown error.
Get help with this error
Open the Windows update Troubleshooter
Detecting problems...
Resolving problems...
Detecting additional problems...
Problems found
Repair Windows Update components Fixed
Try again"
I try again and round and round we go... Any takers? TIA
Best Rgs,
Steve C.
|My System Specs
|17 Mar 2011
See the post from Frank Pearls here (3rd post),
Windows 7 - Error Code: 66a (Can't install KB2160841) - Microsoft Answers
|My System Specs
|24 Mar 2011
Thank you all for your help. Idid solve the problem by following your suggestions. However the trip was a little bumpy. Uninstalling .Net took several tries. It said it had done it but it still showed in Control Panel programs. Tried rebootong, etc. Can't remember what actually worked but eventually after Windows gave conflicting messages about whether I needed updates or not, I managed to reinstall .Net and then the original update without further issue. Strange. Thanks again.
|My System Specs
|Thread Tools
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dump AMD64 preloads?
My new ACER has as processor "INTEL PREMIUM P6200". Random poking around reveals that under windows\system32\driverstore there is a VERY large number of inf files for AMD64. I can delete all that crap without worrying about a thing, right? W7 home premium SP1.
|General Discussion
Win 7 AMD64 directories deleted by Driver Sweeper!
Hi all, A few months ago I've been having problems with my graphic card (MSI R5850 Twin Frozr II 1GB) and PC as it was having BSOD's 24/7. And its really getting out of hand. but I think I found the problem after months of searching... When I was using driver sweeper for my graphic drivers, I...
|Graphic Cards
Win 7 Troubleshooter Reports amd64 instead of Intel I7
While troubleshooting, WIN 7 troubleshooting report came up with this information: COLLECTION INFORMATION COMPUTER NAME: ASUSP6T (yes that's correct!) Windows Version: 6.1 (Yes That's correct) Architecture: amd64 (I am running an Intel I7 processor) Time: I called Asus and spoke to...
|Hardware & Devices
Windows Update on 7 stalls while "Installing Updates (2/3)" on AMD64 m
Hello All, This is yet another issue with Windows Update on 7; I recently (a couple of weeks or so ago) upgraded my father's computer to Windows 7 and he loves it. However, whenever either of us try and use Windows Update, it sits there for hours and hours on "Installing Updates 1 of 2." ...
|Windows Updates & Activation
Why is Windows reporting AMD64?
My processor is a Intel Core 2 duo CPU E8400 and I'm running Windows 7 Pro 64-bit and XP mode. The motherboard uses Intel ICH10 Southbridge. Device manager shows the correct processor. However several times when using either Windows tools or other tools I see AMD64 mentioned as the...
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Ka-boom! Bang! The huge explosions and bright lights of Fourth of July celebrations aren't every baby's idea of fun. Some little ones can be quite frightened by the pyrotechnic shows that have most of us in awe of their awesomeness. Don't let Baby miss out on the festivities this year! Take a soothing and festive approach to fireworks by bottling them up! A spin on the popular "time-out" bottles, I created a baby-friendly version of July 4th fireworks in a bottle. With a couple of supplies and a few minutes, you can make sure that Baby gets to join in the fun too!
DIY Fireworks in a Bottle
DIY fireworks in a bottle is a fun and safe alternative for babies and toddlers to enjoy fireworks on July 4th without the loud and scary explosions. Click through for the simple steps to create one.
What you'll need:
Clear, empty plastic bottle
Sequins – red, silver, blue
Glitter* – red, silver, blue
Glitter glue – your choice of color
Pipe cleaners – pictured, but I didn't end up using
Glue gun – not pictured
* I used regular glitter, but ultra fine glitter works much better.
Step 1
Empty the contents of your glitter glue into the empty plastic bottle.
I used a small tub that I had on hand.
Step 2
Add the glitter!
I used regular glitter but would have had much better results with ultra fine glitter. Regular glitter sinks quickly, while the fine glitter floats longer.
Step 3
Add the sequins. And enjoy the pretty mess from the spilled glitter.
Step 4
Fill bottle with water leaving around 1 inch at the top. Using a hot glue gun, seal the cap onto the bottle. You want to make sure that a child cannot open the bottle and consume the water. Plus you want to make sure it doesn't spill all over the place! Optional: Add decorative tape to the cap.
Shake, Shake, Shake!
The completed bottle is so much fun to shake and watch! The colors all swirl and twinkle in the sun!
Fireworks in a Bottle
Baby will enjoy watching the glitter, sequins, and bubbles swirl around inside the bottle!
Pretty Glitter
Who can resist glitter? So pretty and festive!
As you can see, the regular sequins sink, while the fine glitter continues to float. The glitter glue that I added in the beginning contained the fine glitter.
Fireworks Contained
Rest assured, Baby will not be harmed with these fun, festive, and safe "fireworks!" This bottle is a great way to entertain Baby all summer long.

subset: commoncrawl


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.TPR File
File extension:
File type:
Repaired Data File
Notes about the TPR file extension:
Incorrect file associations could be the result of underlying issues within your PC system. As such it is highly recommended to scan your PC for invalid registry entries, unused processes and other unfavourable system settings to identify slowdown issues.
The TPR file type is primarily associated with 'Clarion for Windows' by SoftVelocity. Clarion employs template driven technology to create database-driven applications. This is a temporary file.
Detailed information for file extension TPR:
Primary association:
Clarion for Windows
Related links:
Clarion Magazine
Clarion Information
Other applications associated with file type TPR:
GROMACS Portable Binary Run Input File
Molecular dynamics. Contains the starting structure of your simulation
(Project File)
TIGCC Team
TGICC = Texas Instruments GNU C Compiler. TIGCC is mainly a C compiler for the Texas Instruments TI-89, TI-89 Titanium, TI-92 Plus and Voyage 200 calculators. It is based on GCC, the GNU Compiler Collection. It supports programming in C and 68k assembly. The Mime types used with this association are: application/x-tigcc-project. Related links:
Wikipedia TIGCC Page
TMPEG Enc Video Conversion Project File
Together Project Definition
Invalid file associations could be the result of underlying issues within your Windows PC. It is highly recommended that you scan your PC for invalid registry entries, unused processes and other slowdown issues.
Technical data
To view technical data on file-extension TPR
click this link
to expand/hide the additional area.
System Info for File Extension .TPR
The following listing is compiled from the database produced by the 'Associate This!' program, selected data from the main FILExt database and
information FILExt collected directly
from user systems.
ProgramID: tprfile
EXEFile: %ProgramFiles%\Media Player Classic\mplayerc.exe %1
ProgramID: tprfile
EXEFile: D:\yedekler\admin\media player c2kxp6482\mplayerc.exe %1
ProgramID: tprfile
EXEFile: %ProgramFiles%\K-Lite Codec Pack\Media Player Classic\mplayerc.exe
ProgramID: tprfile
EXEFile: %ProgramFiles%\Ringz Studio\Storm Codec\mplayerc.exe
ProgramID: tprfile
EXEFile: %ProgramFiles%\Mplayer\mplayerc.exe
ProgramID: tprfile
EXEFile: %ProgramFiles%\ACE Mega CoDecS Pack\Media Player Classic\mplayerc.exe
ProgramID: tprfile
EXEFile: %ProgramFiles%\Combined Community Codec Pack\MPC\mplayerc.exe
ProgramID: mplayerc.mpg
EXEFile: %ProgramFiles%\Recode Media\X Codec Pack v2\Media Player Classic\mplayerc.exe
ProgramID: mplayerc.tpr
EXEFile: %ProgramFiles%\Ringz Studio\Storm Codec\mplayerc.exe
ProgramID: stormplayer.tpr
EXEFile: %ProgramFiles%\StormII\Storm.exe /play
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In response to Mike Norman's column (See: "'Kinder and gentler' GOP has gone from Texas"), I wonder which of the following Texans would prefer:
1. Focus education reform on school choice, parental rights and curriculum oversight by the State Board of Education, or implementation of the core curriculum by the federal government?
2. Protect/expand rights of gun owners, or more gun control by the federal government?
3. Cut property taxes, business taxes and wasteful government spending, or increase taxes, the size of government and not worry about waste?
John McCain and Mitt Romney tried the "kinder and gentler" approach, and I don't recall calling either of them president.
I would prefer that approach, but that does not seem to win elections in the current environment.
I believe my fellow Texans appreciate those who tell us what they are going to do before they're elected and do exactly what they said they would do.
— Wayne Duke, Arlington


text:
The group, called Volume 12, announced on its Facebook page it had set the mark late in the first quarter. The decibel reading taken during a sack of San Francisco quarterback Colin Kaepernick in the first quarter — following a one hour weather delay — was 131.9 decibels.
The previous record for "loudest crowd roar at a sports stadium," was 131.76 decibels, set in 2011 in Turkey at the Ali Sami Yen Sport Complex Turk Telekom Arena during a soccer match between Galatasaray SC and Fenerbahce.
The group footed the bill for the Guinness World Records official to come to Seattle and wasn't affiliated with the team.


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The pro-life movement I've seen and heard portrayed in the mainstream media and in the "abortion rights" blogosphere bears no resemblance to the pro-life movement that I work in everyday.
I've seen the movement branded with accusations ranging from violence to harassment to hate speech. Some particularly slanderous accounts have tried to label pro-life advocates as accessories to murder, even though organizations such as National Right to Life were swift to condemn the murder of late-term abortionist Dr. George Tiller in Wichita.
Those who I work beside in the pro-life movement tend to be humble typesnot the kind to trumpet their own accomplishments. They are the image of compassion and caring, yet they don't devote time to fashioning their public image.
The great untold story in news coverage about the abortion issue involves the achievements of the pro-life movement. And there are many, even though you are unlikely to hear about them on evening television and radio broadcasts. When you examine the record of the movement, rather than simply listening to the rhetoric of the pro-abortion lobby, you find:
The creation of a safety net for pregnant women and their families.
Americas pregnancy resource centers offer both material and moral support to women facing challenging pregnancies. These centers provide free assistance to women, from the first pregnancy test to their babys first words, and beyond. The centers do not simply dispense diapersthey offer everything from life skill classes to daycare referrals to mentor moms who can provide support to women at crucial points in their lives. During tough economic times, this safety net becomes all the more critical.
The establishment of services for post-abortive women.
Retreats such as Rachels Vineyard offer hope and emotional healing to women who mourn children lost to abortion. There is somewhere to go for women who are having difficulty dealing with the aftermath of their abortions, and the pro-life movement has provided that place of solace. Those women who regret their abortions can also find their collective voice through groups such as the Silent No More Awareness Campaign, which recognize the tragic effects of abortion and hold that women deserve better than abortion.
Adoptive families for childrenincluding special needs children.
A number of couples have made good on their pro-life commitment by welcoming adopted children into their families. Some of these families have taken on the special challenge of raising children with physical and/or mental disabilities. Where would our nations children be without these loving families?
Crisis intervention for victims of abuse.
Research indicates that more than 60 percent of abortions are coerced, meaning that most women are having abortions they don't even want. In some cases, violence or the threat of violence by a boyfriend, husband, or other family member plays a role. Pregnancy resource centers become the first line of defense against family violence and work regularly with at-risk women to give them the assistance they need to safeguard their personal safety and that of their babies.
The safeguarding of taxpayer dollars.
From the beginning, the pro-life movement has fought to prevent taxpayer dollars from being spent on abortion. The legendary Hyde Amendment, named for the late Congressman Henry Hyde of Illinois, prevents taxpayer dollars from being used to pay for abortions through Medicaid, except to save the life of the mother or in cases of rape or incest. In addition to saving money, the Hyde Amendment saves lives. Douglas Johnson, Legislative Director for National Right to Life, estimates there are at least one million Americans alive today because of the Hyde Amendment.
Everyday, the pro-life movement is empowering women, protecting families, and rebuilding lives torn apart by violence and abuse. America owes a profound debt to this movement of mothers and fathers, grandmothers and grandfathers, students and medical professionals who are restoring dignity and compassion to our culture and enhancing the quality of life in our country.


text:
Forced Funk to Fun
This group is in full support of Obstacle Course Racers everywhere. To getting people off the couch and helping beat the obesity crisis in this country. No more excuses it's time to get up and get involved. No more can't, won't, or don't know hows. It is our goal to motivate and support our families, friends, and neighbors into a healthy lifestyle. Come join the Corn Fed Spartans and it will change your life!!All posts from cornfedspartans
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text:
The Timeless Classic range of Villager models include both woodburners and multifuel stoves. There is a choice of single and double door models, as well as two integral boiler models the Villager Boiler 12 and Villager Boiler 20.
Villager multifuel stoves
Villager Multifuel stoves offer an extended range of stoves able to burn wood and coal. Villager stoves are being comprehensively redesigned with the updated models featuring larger viewing windows, tertiary air (making them better suited for woodburning) and an overall cleaner, simpler design.
Visit our Villager multifuel stoves page, or click on the picture for more details
Villager woodburning stoves
Villager wood burning stoves have generous sized fireboxes and, like the rest of the Villager range, are well made here in the UK and designed to work hard on a variety of chimneys.
Visit our Villager woodburning stoves page, or click on the picture for more details
Universal stands
These universal stands are great for any Villager multifuel or woodburning stove, Available in two sizes - small and large. To find out which size you will need for your stove click the link below. They are also compatible with Stratford boiler stoves and Aarrow woodburning and multifuel stoves.
Visit our Universal stands page, or click on the picture for more details


text:
Legal Status
Document Details
Published Document
In accordance with the Federal Advisory Committee Act (Pub. L. 92-463, as amended), the National Science Foundation announces the following meeting:
Name: Advisory Committee for Biological Sciences (1110).
Date and Time: April 20, 2006; 9 a.m.-5 p.m., April 21, 2006; 9 a.m.-3 p.m.
Place: Hilton Arlington Hotel, 950 North Stafford Street, Arlington, VA 22230.
Type of Meeting: Open.
Contact Person: Dr. James P. Collins, Assistant Director, Biological Sciences, Room 605, National Science Foundation, 4201 Wilson Blvd., Arlington, VA 22230 Tel No.: (703) 292-8400.Start Printed Page 11231
Minutes: May be obtained from the contact person listed above.
Purpose of Meeting: The Advisory Committee for BIO provides advice, recommendations, and oversight concerning major program emphases, directions, and goals for the research-related activities of the divisions that make up BIO.
Agenda: Joint Session with the Directorate for Social Behavioral and Economic Sciences (SBE) Planning and Issues Discussion:
- BIO Status and FY 07 Budget.
- NEON Update.
- NSF Strategic Plan.
Dated: March 1, 2006.
Susanne Bolton,
Committee Management Officer.
[FR Doc. 06-2078 Filed 3-3-06; 8:45 am]


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Featured Ed Effort: NYEdTech Meetup
Ever since Knewton moved to a new office last summer, we've hosted a ton of meetups. One of our favorites has been the NYEdTech meetup, which focuses on the opportunities and challenges of education technology, and how tech can be used responsibly to help students learn. NYEdTech holds monthly meetups and has nearly 2,500 members. Recent events include "Mobiletime, and livin' is easy" and "Here a MOOC, there a MOOC, everywhere a MOOC MOOC" (did we mention that they're good with titles, too?).
Says organizer Adam Aronson, "The NY edtech community has been developing innovative solutions covering a wide swath of the educational spectrum; products range from encouraging early childhood reading like Biblionasium to extending computer hardware investments with Neverware. Our mission is to bolster the edtech industry while building a vibrant and collaborative social entrepreneurship movement."


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My dentist used cotton wool for my tooth filling
Nearest Town:
It is highly unlikely that your dentist used cotton wool to fill your tooth. It could be he/she placed some cotton wool against your cheek to separate your cheek from your tooth something we all do he/she would then have removed it at the end. The silver metal is probably amalgam a standard filling used for many years. The materials used to treat teeth are wide ranging and depend on the condition of your tooth and of course your budget. If a filling is very deep it can be close to the nerve (root canal) of your tooth over time the tooth can breakdown further and need root canal treatment.
I hope this helps you
Dr Riten Patel
The Mulberry
18 Ashley Road, Walton on Thames Surrey, KT12 1HS
Web: www.mulberrydental.co.uk Tel: 01932 223 479
My front tooth broke in half. It had a root canal done. When it broke I pulled out a piece of cotton. Would have cotton in there make it weak since it didn't have a real filling?
My dentist had given me the first part of my root canal, no infection but was in pain due to tooth trama (back molar) , anyway, my tooth and nerve were aggrevated so bad that I had a lot of drainage, so he only covered with a cotton swab and i go back on Monday, this was done Thursday. Is it ok to have a cotton swap in the tooth without a temp covering? I was told if I had a covering that gas could build up and i'd be in more pain until it was finished. Also, can bacteria build up on the cotton swab and cause toxic shock syndrome if the same swab is left for a few days? thanks!
I had a tooth infection and do a hole was drilled to drain the abcess and then t perform root canal. I was given many small pieces of cotton wool also to put in the whole so food doesnt get stuck in it and to drain the infection. I have to change it multiple times a day!
hi am having a problem with my front teeth ave got a false 1 an its hurtingme ave had it for years also ave a hole in me front tooth how much wud itcost me 2 fix them i hate smiling thanks
bout one hole in myteeth. I fixed it last week in other country, – front teeth, – they putteda plug on it, but i was biting some plastic thing – and now it has a 1mm x1 mm hole. Im sorry about my bad english. Could you tell me please how muchaprox. would cost to fix it? Cheers
Forty years ago, my dentist would put little pieces of cotton into my fillings with tweezers, mash it down, then use silver. I was a kid, and didn't question it. When I changed dentists at 18, my new dentist showed me x-rays of cavities growing deep beneath my fillings. I've had to have several root canals over the years because the cavities were so deep.
The "cotton" dentist gained a reputation as a quack for other reasons. So please don't brush aside J's concern. In the movie "How to Marry a Millionaire", the character played by Marilyn Monroe talks of a dentist and says "Of course his fillings are mostly cotton", so it's not unheard of.
Pregnant with a hole in a wisdom tooth keeps coming out keep having it filled and every time it comes out I always get a chunk of cotton wall come out with it too is this really normal practice???
I'm almost 39 and have never had any fillings but my dentist told me today I finally need three. Two on the sides of my left back teeth and one on the top of my right back tooth. I've asked for composite as I have a compromised immune system and am worried about mercury. My dentist is an nhs dentist and I'm wondering if he is likely to have done a lot of composite fillings? I'm reading some horror stories about them not being performed correctly and causing a lot of post op pain. Also I would like to get my teeth whitened and don't know whather this should be done first or not? I would appreciate any advice. Thanks in advance.
It depends where the filling are if they are on the front teteh have your teteh whitend first do not worry you will be fine.
Is it safe and do you recommend for my child who is 6 year old to get CEREC instead of stainless steel because he has 4 cavities
CEREC is just another material to restore teeth. There is no contraindication to CEREC or stainless steel. There may be a difference in cost. CEREC will look better. Discuss with the dentist the different options to restore the teeth and pick the one that meets your needs esthetically as well as financially
I had two fillings on Monday last, nice dentist, no real problem experienced DURING treatment. He gave me two injections, and my mouth only recovered feeling really by Wednesday p.m. I then noticed that I have a very bad metally kind of taste in my mouth all the time which is unpleasant, and the backs of my teeth are like sandpaper..rough and unpolished. Surely this is not right? Should they not have been buffed and polished before I left the dentists surgery? I am worried as to what I am swallowing into my system and cannot get an appointment until after the bank holiday. Please can you help and advise me? I would be most grateful.Thank you.
I'm sure it won't do any harm but go back next week and get them to check the fillings
Hi.I has my teeth refilling 1week ago.Now it's itching between my teeth.What could be the cause?
I've had two root canals done recently and in both cases cotton wool was found under the filling. It's shocking that this practice is used and I'm convinced this is what leads to root canals and abscesses. Is this a not spoke of practice from devious dentist or are they just old school?
Leave a Reply
Tags: dental fillings, metal fillings
This entry was posted on Sunday, March 9th, 2008 at 11:48 amand is filed under Dr Patel's Answers, Experts Answers, Q. General dentistry.


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Equal opportunity
Fostering diversity and equal opportunity
A deep commitment towards our employees
Taking a fresh look at disabilities
Groupe BPCE takes concrete steps to promote the professional integration of disabled people, and to help them remain at work, through two industry-wide agreements covering the Banque Populaire banks and the Caisses d'Epargne. In this respect, we have made a number of commitments.
Helping to keep disabled people in their jobs and supporting their professional advancement
A disability reference system has been adopted by each Group subsidiary to assist employees from the moment they begin work. Each situation is unique and subject to a joint analysis to determine what measures should be taken: appropriate equipment, organization of the workstation, transport from home to work, adaptation of the organization of working conditions or schedules. To ensure that a disability does not become an obstacle to professional advancement, our agreements include measures to facilitate access to training for people with disabilities and to help them manage their careers: adaptation of teaching materials, specific training, career reviews with the HR officer, etc.
Encouraging procurement from companies employing disabled people
We have launched an ambitious scheme known as PHARE ("lighthouse" or "beacon" in French) to encourage the sourcing of goods and services from companies employing people with disabilities. As a result, our subsidiaries are increasingly turning to companies of this type for a wide range of services: the cleaning of automatic teller machines, scanning services, creating digital images of checks, document creation and printing, creation of signage systems, window stickers, the branding of promotion items and related logistics, etc.
Welcome to women!
Since the signature of the first group-wide agreement on employment and skills in October 2011, equal opportunity in the workplace has been one of the key features of our labor relations policy.
Concerning gender equality in particular, action plans have been rolled out with a priority focus on three key areas: recruitment, training, and professional advancement. These plans are being gradually implemented in the Group's different entities with the adoption of concrete measures, such as:
- Opening all vacancies indifferently to both male and female applicants
- Having at least one application from each gender in the final recruitment stage for executive positions
- Ensuring that both men and women enjoy equal access to training
- Promoting access to managerial and senior management training programs among female employees
Finally, a group-wide association named Les Elles de BPCE ("The Women of BPCE") was created in 2011 with a view, notably, to promoting mutual assistance among the Group's female employees. Encouraged by the senior management and female employees, a large number of networks affiliated to this association have been set up within the Group's subsidiaries.


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Professor Emerita Joy Malnar is a licensed architect whose work focuses on the sensory attributes of architecture. She is specifically interested in human interaction with urban and lakefront environments, especially in her hometown of Chicago. Her studios have focused on urban, residential types with an emphasis on their sensory aspects, as well as varied, multiuse lakefront buildings such as boathouses, restaurants, and comfort stations. She also conducts graduate seminars based on her book, Sensory Design. She believes that if designers had a better understanding of the human senses, our designed environment would be enriched. Her most recent book, New Architecture on Indigenous Lands moves beyond academic, phenomenological theory to present buildings designed to address cultural and environmental sustainability. Indigenous design methodologies tend to stress spatial, social, spiritual, and experiential factors more or less equally. Recently her graduate studios have designed projects for Native American clients requiring research into their building traditions, thus helping architects work in a more meaningful way with diverse cultures throughout the world.
M.Arch, University of Illinois at Chicago; 1981
BFA, Interior Design, Chicago Academy of Fine Arts, Chicago, Illinois; 1978


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An exciting new development coming soon to Wood Lane, White City. Just five miles to the West of Central London.
White City, and neighbouring Shepherd's Bush, is at the very centre of a hugely exciting redevelopment project, with all manner of shops, restaurants and residential properties in planning. This West London address is soon to be one of West London's must-visit shopping destinations, and our exciting new development is going to be right at the heart of it, complete with a stunning landscaped setting.
The Berkeley Group PLC Cookie Policy
We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the Berkeley Group website. However, if you would like to, you can change your cookie settings at any time.


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Are you a Vermont farm that's open to the public? Vermont Farms! Association is a membership organization whose mission is to provide education opportunities about agriculture to the public. Its major goal is to sustain and enhance the rural working landscape that characterizes Vermont.
Membership in the 2009 directory and on the Vermont Farms website (www.vtfarms.org) is now open to new members. If you are engaged in an educational farm activity that welcomes the general public, either for fee or free, the Vermont Farms group invites you to join the ranks of other Vermont farmers who share the mission.
Association members offer a wide spectrum of farm activities that are both fun and educational, during all four seasons of the year. Farms engaged in agritourism play a critical role in increasing understanding about where food and fiber come from and how today's farms are managed. With today's consumer concerned about sources of food, ushc as Mexico and China, and other agricultural products, agritourism represents a unique opportunity to educate the public.
According to association President Beth Kennett of Liberty Hill Farm, "Vermont working farms are rich in family friendly experiences,warm hearths, and even warmer hearts."
Whether you are engaged in dairy farming, maple sugaring, cheese making, pick-your-own fruits and vegetables, wineries, sleigh rides, sheep, alpacas, or goats, farm stays, or a host of other farm activities, membership in Vermont Farms! Association may be right for you. Call 747-7900 or e-mail email@example.com.


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(HawaiiNewsNow) - The Pigskin Pigout -- a benefit to support the University of Hawaii football team -- is happening Thursday night at Murphy's Bar and Grill. Steve Uyehara talks to Kim Fujiuchi, executive director of Na Koa, who gives more information about the event.
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I've waited my entire life to be busy. Whenever I hear actors complain about being busy, I think, 'shut up.' Because you do, you wait to be successful or to be able to work.
I had, like, two goals in my career: One was to try to get into 'Second City.' When I moved to Chicago, my goal was to try to work at 'Second City.' And beyond that, my goal was to make enough money as an actor to not do anything else but act, not have to go and wait tables again.
If somebody takes the parking place you were waiting for, I tend to kind of let it roll off my back. Maybe I'm harboring a lot of something and it will all explode somewhere down the road, but I tend to just let it slide off my back.
I am always the type of person who is waiting for the other shoe to drop and for it to peter out and end. And if it does that's fine.
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Queen Catherine of Aragon was one of the most beloved queens in England. Her sad and tragic faith has shown the whole world how unfair life can be sometimes, even if you are a queen. She was the first of the six wives of Henry VIII.
Read my small biography highlights on Catherine in a slide show.
Click on the picture or the grey button "Read more" below to open the slide show of this post.
Press the left button below the slide screen to enlarge to full screen view! Tell me if there are problems!!


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It's just a matter of time before fashion with VR really takes off.
Read more about all aspects of Virtual Reality technology
Fashion may not be seem like the most exciting outlet for virtual reality - virtually browsing the high street is a far cry from simulated bungee jumping and the like - but think outside the box, and there are so many ways that VR can become vogueish in the fashion industry. Let's start with the basics - fashionable VR. Is there a market for glitzy alternatives to standard VR devices? It seems niche, but there have been rumours that Dior plans to introduce stylish and chic VR headsets, with a scintillating logo embellished across the front, in select boutiques.
However, Amelia Kallman, innovation consultant at interactive technology company Engage Works, remains unconvinced: "When you understand how transformative the experience of being in a virtual world can be, the aesthetics of how you look wearing a headset in reality is irrelevant," she says.
VR recently made headlines during Stockholm's Fashion Week. In a project dubbed 'Democratic Front Row', three celebrities gave up their front-row seats for Swedish designer Ida Klamborn's show - and were replaced by robots equipped with VR cameras. With the help of Google Cardboard, fashion lovers could view the show in real time from the comfort of their homes.
The potential for VR at fashion shows as a revenue-raising device is evident. This could be in the form of pay-per-view service, allowing access to exclusive fashion events, or by spreading the brand's consumer reach.
Why stop at viewing fashion, when you can purchase catwalk trends in VR? Virtual shopping may sound like a more complicated variant of the online version, but in practice it offers shoppers the opportunity to make more informed choices.
"Online shopping cannot provide a showroom experience," says Hrvoje Prpic, CEO of Trillenium, which specialises in developing online VR experiences for shoppers. With platforms like Trillenium, says Prpic, shops are able to provide a real-world experience of shopping. "The only difference is that this can happen anytime and anywhere. You can shop on Oxford Street in your lunch break, without the travelling."
Unbelievable as it may seem, the next step in the industry may actually be trying clothes on. Could VR offer a solution to the nightmare of online size guides?
A wave of start-ups has emerged to address the problem. In 2009, Zugara introduced The Webcam Social Shopper, software which allows shoppers to use a webcam as a mirror to try on items, while London-based Fits.me developed its Virtual Fitting Room, which pairs shoppers with stores that best match their measurements.
In the future, Kallman envisages customisable avatars with the ability to try on clothes, ensuring that those jeans fit not just your style, but your body, perfectly. As VR becomes more advanced, she says, the whole experience could become even richer. "Wearables, gesture and voice recognition, as well as haptics - the ability to 'feel' textures and fabrics through produced sensations -will all have a major effect."


text: [global.common.btn.zoom] Wall-mounted hood 200 series AW 270/271/273 The wall-mounted hood with vertical steam screen impresses with its extraordinary design. It is available in the colours Gaggenau Anthracite, Gaggenau Metallic and Gaggenau Silver. Furthermore, it is quiet and highly efficient. With three electronically controllable power levels and an intensive mode, it optimally draws cooking vapors into the ventilation. The ventilation system's dimmable ambient lighting is available in four different hues. To the videos


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News & Information
New Office Hours:
Effective November 7th, 2017 the Treasurer-Tax Collector's office front counter will be open 9am to 5pm.
Tax Defaulted Properties Auction
Visit www.Bid4Assets.com/lake to view auction.
Pay Property Tax
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View or pay property tax online.
To pay property tax by phone, call (866) 506-8035
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Cross Country Staffing Has Been Awarded Health Care Staffing Services Certification With Distinction From the Joint Commission
July 25, 2017
Industry-Wide EMR Implementation Nears 100 Percent
June 17, 2016
Short-Staffing Nurses and Patient Mortality
April 11, 2016
CMS Releases New Minority Readmissions Prevention Guide
April 11, 2016
Cross Country Staffing is the proven staffing leader for delivering effectual, flexible healthcare staffing solutions so you never sacrifice your high-level of patient care. We have the resources and services to provide highly qualified healthcare professionals for the duration that you need them. From travel nurse and travel allied staffing to per diem, permanent placement and even EMR transition staffing. This is the advantage your healthcare organization needs to achieve cost-effective temporary staffing solutions without overstaffing or overspending.
Cross Country Staffing is also the integrated partner your organization needs for complete healthcare staffing workforce solutions. We work to develop and deliver a strategic staffing plan that puts you in a more competitive standing. We assist our healthcare facilities with one-on-one guidance and provide your organization with an opportunity for savings by taking on many of the burdensome, time-consuming tasks that are currently handled by members of management.
Because Cross Country Staffing has operated in the healthcare staffing industry for over 35 years, we know what it takes to be a trusted Managed Services Provider. We are well positioned to produce a plan that is agile enough to meet the varying needs of your organization. We can sustain any new development in the today's complex marketplace and can deliver result even under the most strained circumstances.


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If you're like a lot of women from our generation, you learnt a whole lot of what you know about periods from Dolly Doctor, rather than from your parents. My first period scared the hell out of me, and I have friends that didn't even know periods were a thing, so they legitimately thought they were dying when it happened to them.
I was always determined to ensure that didn't happen with my daughters, and that they understand periods are just a part of life and an exciting time in their lives that are a part of becoming a young woman.
Start young
The key to helping your daughter cope with her first period is to start talking about it well before it could possibly happen to her. Most girls first start to menstruate between 10 and 15, but it can start earlier, with some girls as young as 8 being reported as having their first period.
But before you even start to talk to your daughter about her periods, you can talk to her about yours. It's really never too early. Don't hide your tampons, pads or menstrual cups away – let her see them and talk about them with you so they are just a natural part of life.
If your daughter is a reader, there are some great books she can read that will tell her all she needs to know and what she can expect.
Some favourites include:
- Girl Stuff by Kaz Cooke
- Secret Girls' Business by Fay Angelo, Heather Anderson and Rose Stewart
Don't forget to use these books as a starting point. Once your daughter has read them encourage her to ask questions, and be open to talking about your own experiences if she's interested.
When you think her period may start
A girl's first period will often (but not always) come soon after a significant growth spurt, so if your daughter has done a lot of growing lately, you might want to get ready.
Preparing can be as simple as talking about a plan for when her period starts, and ensuring she has an emergency pack in her school bag with spare underwear and pads just in case. And of course be available to answer questions and share stories of your first period to reassure her that everything is normal.
When her period starts
Some mums feel uncertain about whether to offer pads or tampons – or whether a menstrual cup is okay at such a young age. Each is safe to use (although with tampons there is a tiny risk of toxic shock syndrome at any age). The most important thing is to educate your daughter on how to safely use each product, and what their pros and cons are. Then it's really up to her to choose what works best for her body.
Some companies have great packs or samples they can send out to girls around the time of their first period. Check out:
- Carefree sample pad or tampon pack
- U by Kotex Tween Starter Pack
- Libra Girl starter kit (you need to sign up to their forum to receive your kit)
A first period needn't be alarming, even if it does come when your daughter is relatively young. What's important is that she is prepared, and she understands it's a natural part of life.


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6 hotels found in Tracheia
Result 1-6
Panagia, Nikolaou Pitidi
5.9 km
Palaia Epidavros, Ancient Epidavros
6.7 km
Palaia Epidavros, Arhaia Epidavros
7.3 km
Palaia Epidavros, Gialasi Beach
7.8 km
Palaia Epidavros, Ippoitou 4
8.0 km
Palaia Epidavros, Ancient Epidavros .
8.1 km
After entering a search request the hotel room prices and availability are being downloaded real-time from approximately 30 hotel- and booking websites. If it is unexpectedly not possible to request the hotel room prices and availability from one or a few providers, or if one provider does not transmit the information to LookingforBooking after entering a search request, only the prices and availability from available providers are being displayed. If you want to see the full picture of all hotels at LookingforBooking, you should search without a date. Then you will be able to compare all hotels on their location and facilities.


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We have a major, serious health crisis. It's called obesity. We need more fruit and vegetables. We need more lean protein. We all know this. But we also need fast food. Wait. What? In the new issue of The Atlantic, David H. Freedman has a proposal for how to lower America's weight problem. His solution: processed food. He does an amazing job of tinkering with everything you thought you knew about what to eat. In a delightful, decisive way, he turns your distrust of processed food inside-out, and, in the process, he offers a well-reasoned strategy for tackling the obesity epidemic within an industry that's been branded as the enemy of health.
In part, the article aims more than a few of its arrows at vocal advocates of healthful eating like Michael Pollan and Mark Bittman. They both champion wholesome foods by condemning the consumption of anything involving human engineering. For the Pollanites, as he calls them, the fast-food industry has purposely addicted us to sugar and fat and artificial ingredients, the way the tobacco industry induced us to smoke. You know the way it goes: if you can't pronounce the ingredient's name, don't eat it. Well, that's no longer true. And it hasn't been true for a while now.
Here are Freedman's major contrarian points:
• You can get fat buying products from Whole Foods and Trader's Joe's. A Vegan Cheesy Salad from Whole Foods contains three times the fat content per ounce as a beef patty in a Big Mac. "You can take in obscene quantities of fat and problem carbs while eating 'wholesomely' . . . " So-called wholesome food dishes can be just as bad for you as high-fat fast food.
• We need to get more vegetables, fruit, legumes, whole grains, poultry and fish into the food chain that most of us frequent -- fast food restaurants. It's happening already. The Charbroiled Cod Fish Sandwich at a Carl Jr. in East L.A. "was the best meal I had in L.A. and it was probably the healthiest." And it was selling. Not a lot. But enough.
• The fast-food industry is highly motivated to provide enticing and healthful offerings and has been doing so for many years, with some success. It should be encouraged to move strongly in this direction.
• The trick is to get people to eat healthfully incrementally, slowly, in stealthy ways, in the places where they actually eat now. Don't try to get a McDonald's customer to shop at a farm market. Keep him coming to McDonalds, but improve his diet when he's there. Don't tell him he's eating something that's healthful! It actually inhibits sales.
• The Pollanites are, in some ways, inhibiting our progress toward better health. "They are threatening to derail the reformation of fast food just as it's starting to gain traction." Chef Dan Coudreaut, the head of culinary innovation at McDonald's said that he can create processed food that is far more healthful or he can increase the fat content in a dish. The healthful dish is simply more processed -- but that isn't a bad thing. Freedman writes: "That the chef with arguably the most influence in the world over the diet of the obese would even consider adding fat to his menu to placate wholesome foodies is a good sign that something has gone terribly wrong with our approach to the obesity crisis."
Here's the good news. Science has developed healthful ways to create food that is just as appetizing and satisfying as junk food. It's doing it by breaking down the sensory characteristics of a meal. Companies are now devoted to increasing the length of time a flavor lingers on the tongue -- which is part of how fat affects flavor. It's called a food's "temporal profile." Textures can be mimicked successfully by a company called Tic Gums. "Tic served me an in-development version of a low-fat salad dressing that was better than any I've ever had." And Domino Foods now sells a low-cal combo of sugar and stevia that takes away the "licorice note" in stevia, a natural sweetener gaining widespread acceptance.
Bottom line: lower-calorie processed food that's actually healthful and nutritious can be offered to consumers through the channels they love. For the privileged few, that's Whole Foods. But most people can't or won't shop at Whole Foods. For the vast majority, meal time means Burger King and McDonalds. That industry will improve slowly, if it's encouraged to re-engineer it's menu, one dish at a time. "It's (a step) the obese are more likely to take than they are to make a big leap (entirely) to wholesome or very-low calorie foods."
Freedman's call to action? We need to push the health-care system to provide incentives and support for the obese to lose weight by making very small changes: switching from Whoppers to turkey burgers and from Egg McMuffins to Egg White Delights. He also suggests incentives to make the best choices. For example, still in contrarian mode, Freedman says we need to refuse Mark Bittman's recipe for butter-heavy, sugar-rich blueberry crisp. Instead, he suggests we buy a McDonald's fruit-and-yogurt parfait. It's on Bittman's black list, but it shouldn't be. It has proportionately less sugar than an apple.
Just one caveat to the fast-food revolutionaries: tell the consumer how good a healthful dish actually tastes and save the fact that it's healthful for the foot notes. Studies have shown that consumers don't like to be lectured when they're hungry. All they want is the satisfaction. Helping them lose weight is just a bonus.
Do you agree that we ought to use our engineering skills to create foods that taste great and are also nutritious rather than insist that everyone rely on whole, unprocessed foods?
For more by Peter Georgescu, click here.
For more on healthy living health news, click here.


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The double-stranded branch of a tRNA molecule to which an amino acid is attached (at the 3′, CCA terminus) by a specific aminoacyl-tRNA synthetase. See transfer RNA.
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ESCP Europe > Programas > Masters (full-time) > Beverage, Food, Hospitality, and Tourism > MSc in International Food & Beverage Management > News & Trends in the Food & Beverage Sector
Federica Simionato
Master Admission Coordinator
Phone: +39 011 6706129
Mobile Phone: +39 347 7851211
IFBM students learned how to work as a team of consultants on a real and stimulating Food and Beverage management issue. The Master in International Food & Beverage Management challenges its students through the Company Consultancy Project: a research study that deals with an actual concrete business problem proposed by leading companies of the F&B sector.
IFBM students have been put to the test with real business problems since the beginning of the master. Indeed, last October there was the project kick off, just a few weeks after the start of their semester at ESCP Europe Torino Campus. The 25 IFBM students were divided into 5 groups, working on 5 different Company Consultancy Projects with as many firms: Caffarel, Lurisia, Marenchino, Foodora and Pasta Berruto.
During the preliminary meeting between the team and the tutors they discussed the objectives and details of the project. Each group worked under the supervision of an ESCP Europe tutor and a Company Tutor assigned by the Food & Beverage Company involved. The Company Tutor, who supplied students with all documents and support necessary to carry out the job, had the task of assisting and guiding them throughout the project to guarantee the achievement of the set goals.
The students of the ESCP Europe Master in IFBM attended classes and at the same time worked on the Consultancy Project so that they had the opportunity to put the concepts acquired in the classroom into practice. Here the 5 Company Consultancy Project successfully carried out by the Master in International Food & Beverage Management students:
Caffarel Company Consultancy Project, was called "Perfect Stores". The Company Tutor was Edoardo Villata, Trade Marketing & Retail Director, and the ESCP Europe Tutor was Roberto Zuccato. The team was composed of Yazen Alharazy, Francesca Balducci, Waranda Kaewpradit, Perrine Lavaud and Matteo Menna.
The Lurisia Company Consultancy Project was called "Analysis of distribution channels with the same product offering and identification of new distribution opportunities for the future". The Company Tutor was Alessandro Invernizzi, CEO, and the ESCP Europe Tutor was Roberto Zuccato. The team was made up by Éléonore Bureau, Laura Castellazzo, Manon Lab, Michele Marra and Wei Sui.
The Marenchino Company Consultancy Project was called "Market Entry Strategy – Cheese Market". The Company Tutor was Simone Marenchino, General Manager & Sales Director, and the ESCP Europe Tutor was Regina Brix. The team was made up by Alliana Bovell, Maëlys Créac´h, Xin Guan, Francesca Rivoira and Carlo Rostagno.
The Foodora Company Consultancy Project was called "The Italian food delivery market: city expansion plan and new city launch execution plan". Company Tutors were Gianluca Cocco and Matteo Lentini, Co-Founders & Managing Directors, and the ESCP Europe Tutor was Francesca Pucciarelli. The team was made up by Axel Barat, Ottaviano De Paolis, Carlotta Graziano, Noemi Martin and Annalisa Masoero.
The Pasta Berruto Company Consultancy Project was called "Pasta Cup: pioneers or followers?". The Company Tutor was Stefano Ceppi, Marketing Manager, and the ESCP Europe Tutor was Regina Brix. The team was made up by Andrea Conti, Baillin Huo, Daria Kolupaeva, Maya Mounayar and Michelle Vandamme.
The Master in IFBM students had the chance to meet Managers of the Food and Beverage industry, discussed the business challenges directly with them and learned step by step how the company works in the specific area of the company project. Students learned how to approach an issue with a critical mind-set, and how to react swiftly in unexpected situations with a creative and open-minded attitude.
For ESCP Europe Business School Partners the Consultancy Projects are an opportunity to benefit from the smart ideas and energy of the Master in IFBM students, and to outsource a piece of the project without the monetary investment required for a traditional consultancy firm. Also, thanks to the ESCP Europe Consultancy Projects, the companies of the Food & Beverage sector have the opportunity to get in touch with interesting profiles for recruiting and employer branding activities.
Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector.
One of the unique features of the ESCP Europe Master in International Food & Beverage Management is that it offers many significant opportunities for field experiences in the food and beverage industry. Certainly during this academic year the most remarkable was the week of full immersion in Emilia Romagna, and more specifically, in the beautiful Italian Food Valley.
The Master in IFBM students experienced five intense days of meetings with Masters, cooking classes, tasting sessions, training experiences and company visits with famous Italian business leaders in the Food & Beverage sector.
The first stop of the trip was Granarolo Group, the largest producer of fresh milk and one of the most famous dairy producers in Italy. The Master students discussed Granarolo´s high quality products and its international expansion strategy with its top managers, such as Ioanna Stavropoulou, International Marketing Manager of Granarolo Group. Students experienced the production process and learned about market peculiarities of the dairy segment. They tasted freshly produced mozzarella directly from the production line. A unique experience, guaranteed by the expertise of the people that work for this historic Italian brand.
The journey of the Master in International Food & Beverage Management students of discovery of the F&B sector from within continued the day after with Italy's favorite pasta: Barilla. The company was founded in 1877 as a bakery in Parma by Pietro Barilla and now it is privately held, and remains in the fourth generation of Barilla family ownership. The group produces many kinds of pasta, and is the world's leading pasta maker with 40-45% of the Italian market and 25% of the US market. Barilla Group has several production plants all over the world. The company opened its doors to our students. Barilla managers explained the uniqueness of the company's family business and philosophy. IFBM students had the chance to see the pasta directly from the production line, taking a guided tour of the Pedrignano Pasta Plant: the largest pasta factory in the world.
The core of the trip was the extraordinary training experience at ALMA, the International School of Italian Cuisine. The astonishing chance to be "Chef for a week", by learning directly from culinary Masters, recognized all over the world, how to manage complexity and unleash creativity was an unforgettable experience for the 25 international ESCP Europe students.
Since 2004, Alma - world's leading international training center for Italian Cuisine – has been a pioneer in developing future professionals in the food and beverage sector thanks to its high-level courses and professional staff who are considered to be some of the most important representatives of the Italian restaurant and catering industry.
The IFBM students had lessons on cooking and preparing meat. They learned about different meats from various parts of the cow and discovered sustainable cooking: how to prepare and eat all parts of the animal. They had lessons on wine tasting and how to combine food and wine from top sommeliers. The IFBM students learned from top Alma chefs how to organize, prepare, cook and serve a 5-dish vegan dinner. The students had a lot of fun but also experienced the hard work of a top chef in a kitchen. After a detailed description of all the dishes that each team cooked, the students received a special diploma.
During these days of hard work, IFBM students also had a couple of other company visits. They went to Aceto Balsamico Giuseppe Giusti, the oldest producer of Balsamic Vinegar in Italy and in the world. Giusti was founded in 1605 and has invested heavily on the high quality and tradition of its product. Today the company exports the Protected Denomination of Origin "balsamic vinegar of Modena" all over the world.
On their last day in the Italian Food Valley, the ESCP Europe Master in International Food & Beverage Management students visited the "Caseificio Baganzolino" where they witnessed the production of Parmigiano Reggiano. Despite its popularity, Parmigiano Reggiano remains essentially a handmade product linked to the land from which it comes.
This "Chef for a week" training was a complete experience, a real full immersion, both psychologically and physically, so much so that one of the students said: "It was one of the greatest experiences of my life".
Passion for excellence is the common denominator of ESCP Europe and ALMA, this is why this partnership works so well and brings many positive results.
Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector.
Company visits are a very effective way to introduce students to the F&B sector. During their programme, the Master in International Food & Beverage Management students had several opportunities to observe this world from inside, by meeting with managers and witnessing the process work in real operating environments.
IFBM staff organized a visit to one of the most significant companies of the "Made in Italy" scenario: Campari. The history of the brand began in Novara in 1860. About forty years later, Campari's first production plant was opened in Sesto San Giovanni and the company began to export the brand overseas. A unique recipe has characterized Campari for over 150 years. It is still produced today with the same ingredients and following the confidential recipe which remains a secret known only to the very few people in charge of the production process. ESCP Europe Master in International Food & Beverage Management students began their visit at Campari headquarters in Sesto San Giovanni and met Ilaria Soliani, Global Sr Brand Manager. Then they took a guided tour of the Campari Gallery, is a multimedia experience that tells the brand's story using the visionary talent of many artists who have interpreted and advertised Campari products over the years. The museum was opened in 2010 to celebrate the 150th birthday of the company. It is situated in the building where, in 1904, the first production factory was built. Here IFBM students met Melissa Toffoli, Campari Group FP&A Consolidation Director.
The journey of the Master in International Food & Beverage Management students to the discovery of the F&B sector from within continued with the Artisanal Chocolate Factory Guido Gobino. The Gobino family tradition started with Giuseppe, father of Guido, in 1964. In the 80s, the company started an in-depth process of specialization and research in the field of chocolate, giving priority to local products such as Giandujotto and the Gianduja chocolate spread. In the early 90s the company had a major restructuring of production processes, but always respecting the ancient recipes of Torino. Giandujotto is the symbol of Guido Gobino Gianduja Chocolate Selection. The brand still produces its Giandujotti with the typical, traditional method called "Extrusion" with which chocolates are made one at a time, without using moulds and by making each chocolate a unique piece.
IFBM students took a guided visit of the production plant with the quality control manager and had the opportunity to learn how cocoa beans become Guido Gobino exquisite chocolate. Guido Gobino Export and Marketing manager Loredana Ligori held a very interesting speech and after that she accompanied our students to a delicious chocolate tasting session.
After this sweet company visit, IFBM students had another enchanting experience with a great company: Costa Crociere.
The ESCP Europe students of the Master in International food & beverage management experienced an exciting day on board Costa Crociere's Diadema cruise ship in the Port of Savona. They were welcomed aboard by Alessandra Bezerra Nunes, Talent Acquisition & Employer Branding Manager of the cruise operator, who spent the entire day with IFBM students introducing them to the executive staff of the ship. They visited the cruise ship guided by the Costa Crociere F&B Director and Executive Chef. Students started their tour in the Galley Area. Costa takes great pride in the food served in their onboard restaurants because the high quality of the food makes the guests' stay particularly memorable. The students had the opportunity to meet several Costa Crociere Top managers who gave important insights on Cruise sector management.
Costa Crociere is the largest Italian travel group and Europe's number one cruise operator with 70 years of tradition in passenger shipping. Acquired by Carnival Corporation in 2000, the Costa Cruises brand currently operates fifteen cruise ships, which all sail under the Italian flag and provide holiday cruises in the Mediterranean, Northern Europe, the Caribbean, the Indian Ocean, the Middle East, South East Asia and South America.
Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector.
For the second year running ESCP Europe, along with the Master in International Food & Beverage Management - IFBM, is one of the main sponsors of the International Food Journalism Festival.
The second edition of the Festival, that will be held at the National Library of Turin, on February 23rd-25th, will showcase the world of food writing in all of its forms by bringing together the food community, and offering the opportunity to compare and contrast and hold work panels and round tables.
The IFBM Master, which was presented during the first edition of the Festival, will once again star in the talk "The Future of the food market is really on internet?" held by Fabrizio Zerbini, Associate Professor of the Marketing Department of ESCP Europe Paris Campus, Friday, February 24th. The speech will examine the opportunities and limits of the presence of food companies on the web.
As part of a strategy that aims at fostering Italian skills and excellence, in 2016 ESCP Europe Turin Campus created the first specialized Master in International Food & Beverage Management - IFBM - to train professionals who will manage the food industry supply chain from manufacturing to retail, from project financing to marketing. With the patronage of Federalimentare, the programme is open to 25 graduates and entrepreneurs from around the world with the most variegated academic and cultural backgrounds. It is divided into two semesters between Turin and Paris, two cities that symbolise the world's food and wine culture.
The experience of innovative and interactive theoretical lectures is enriched and accompanied by consulting projects, company visits and internships in numerous partner firms including: Baladin, Barilla, Bongrain, Caffarel, Cameo, Campari, Carrefour, Coca-Cola, Costa Crociere, Danone, Fattorie Osella, Ferrero, Frescobaldi, Granarolo, Grom, Guido Gobino, Lavazza, Lurisia, Marchesi Antinori and Champagne Roederer. The IFBM Master also closely cooperates with La Perla snc, Pasta Berruto SpA and Foodora, Furthermore, IFBM students will have the chance to be "Chef for a week" at ALMA, the world's leading international educational and training center for Italian Cuisine, where they will learn directly from world-renowned culinary Masters how to manage complexity and unleash creativity.
The Master's Academic Co-director Regina Brix emphasises that: «The Master in International Food&Beverage Management has been a great success so far, both among students and the companies involved as partners. Our very practical teaching approach which includes visiting several companies, having discussions with top managers from the Food&Beverage Industry, using Harvard Business Case studies, gives students a "real life" experience in combination with the necessary theory. Participants appreciate this unique approach very much. They learn a variety of thongs: from how to manage a restaurant and how to start a business up how to select and produce coffee, and much more. All combined with the right management techniques. We prepare them for challenges in the global context in the food&beverage sector».
«This Master is the flagship of the Italian campus of ESCP Europe - explains Professor Francesco Rattalino, Dean of ESCP Europe Turin campus. - For the first time our Business School has presented in Turin a specialised programme in management, in the Food & Beverage industry, A sector where Italy is by far a global player. Each campus has its own specialised training offer and Italy has decided to focus in this area, to transfer a part of the Italian model in Europe. In its first edition, the Master IFBM has a 60% international component of students, with 9 different nationalities in class, from: Italy, France, China, Belgium, Saudi Arabia, Jamaica, Lebanon, Russia and Thailand. This Master aims to be the right recipe for an international career in the Food & Beverage industry».
Master in International Food & Beverage Management students during their semester at ESCP Europe Turin campus went on several company visits to have a closer look at the leading firms in the Food & Beverage sector.
The new trend in the beverage industry is turning out to be the story behind the product. Companies, in their marketing approach, are now placing great focus on how products are made and how ingredients are sourced. This tendency, started out in the beer and wine sector, is now part of the mainstream beverage market segment. IFBM students are potential leaders of the future in this field. They went beyond this proclivity and had a direct experience visiting three internationally renowned corporations. Indeed, what better way to learn about the beverage industry than visiting some of the most important plants of drink companies in Italy? ESCP Europe Master in International Food & Beverage Management students continue their journey to discover the excellence of the Italian territory through some of the most important companies of the F&B field.
Italy is among the leading producers, exporters and consumers of mineral water in the world. For this reason, IFBM students could not miss the chance to visit the plant of Lurisia – Acque Minerali a premium bottling company, located at the base of Mt Pigna in Lurisia Terme, Piedmont. After the welcome buffet with Lurisia products and snacks, the CEO Alessandro Invernizzi did a company presentation and gave a brilliant speech about the mineral water market worldwide. Then the tour continued with a visit to the bottling plant and to the thermal area and wellness center. The visit ended at the M.me Curie cave: the students explored the underground tunnel to discover the source of the spring water.
The journey of the Master in International Food & Beverage Management students to the discovery of the F&B sector from within continued with the world's largest beverage company: Coca-Cola. IFBM Students went to Nogara, close to Verona, to Coca-Cola HBC Italia. After the welcome and the institutional presentation, they visited the Nogara bottling plant, one of four company plants in the country. This is the biggest Coca-Cola factory in Europe in terms of production capacity, with 9 production lines and more than 719 million liters of soft drink produced annually.
The most recent company visit was to Lavazza, the Italian manufacturer of coffee products founded in Turin in 1895. IFBM students had the opportunity to have a practical and immersive all-day experience at the Lavazza Training Center: the largest coffee study center in Italy and internationally. After the welcome speech by Marcello Arcangeli, Head of Lavazza Training Center, the international trainers Giulia Sirio and Mattia Ferrero guided our students to discover the world of Lavazza. After a presentation of the company and its history, and an introduction to the coffee market and consumption habits worldwide, the students were taught how to prepare a perfect espresso, to taste and analyze the product and recognise the sensory characteristics of coffee blends. The visit to the plant allowed students, as they were guided through the different areas of the site, to discover the entire processing cycle and production process: from green coffee to delivery of the finished product. The training day ended with a session of coffee design, in other words, food design applied to coffee.
Thanks to these company visits IFBM students acquired a deeper knowledge of the beverage industry.
Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector.
ESCP Europe Italian campus, located in Turin, is situated in a fascinating area, rich in history and culture and above all in oenological tradition. Just an hour's drive from Turin there is the key winemaking area of the region: Langhe and Roero.
IFBM students took a trip through the idyllic vineyard landscapes of Piedmont, discovering some of the most well-known and prestigious wineries of the territory.
The Vineyard Landscapes of the Langhe-Roero and Monferrato were recognized as UNESCO World Heritage in 2014. The original idea for the UNESCO nomination was concentrated on the "Underground Cathedrals" of Canelli. This village is made unique by an impressive and magnificent subterranean labyrinth of cellars, a symbol and an inimitable expression of the traditional oenology of the area. This part of the region is renowned for its sparkling wines: Asti Spumante and Moscato d'Asti.
Notwithstanding the numerous wineries carved out beneath the city of Canelli, only four historical wineries proudly bear the banner of "Underground Cathedral". ESCP Europe's Master in International Food & Beverage Management students went to visit two of them: Coppo and Bosca. IFBM students took a tour of the wineries accompanied by a producer who introduced them to the ins and outs of wine in Italy and in the world and the features of the company's management. And naturally the tour was followed by an outstanding wine tasting.
ESCP Europe Master in International Food & Beverage Management students had lunch at the Barolo Castle with Renata Bianco, Mayor of this town which is the heart of the Langhe region. The lunch, during which students tasted the culinary excellences of the territory, was followed by a visit to the winery and then by a workshop on wine marketing held by Valentina and Anna Abbona, representatives of Marchesi di Barolo. As during all the company visits, this trip strengthened the connection between ESCP Europe Business School and the F&B industry, by accelerating the learning-by-doing process and giving our students unique opportunities to exchange ideas with top managers and entrepreneurs.
Later, IFBM students visited the Marrone winery in La Morra and, after a great dinner with ESCP Europe Turin campus staff, they went night-time truffle hunting in the neighboring woods.
The Master in International Food & Beverage Management students went on a second tour of the Langhe Region when they visited the Castello di Neive. The Castle and its 150 acre estate are owned by the Stupino family. The brand's philosophy is to combine tradition, research and creativity. After a brief introduction and the visit to the technical and manufacturing cellar, IFBM students took a tour across the vineyards by bus and then went to the Castle to visit the historical cellars. The trip ended at the 'Casetta del Castello', the winery's newly refurbished touring and tasting centre, the perfect place to get to know four generations of winemakers and have a chance to discover the vineyards, the wines and the people who make them.
Stay tuned for more news about the IFBM master company visits, company projects and manager testimonies of the F&B sector.
The ESCP Europe Master in International Food & Beverage Management can count on strong partnerships with several major leading companies in the Food & Beverage industry. The business school strongly believes in the importance of the role of testimonials from the business world as an outstanding learning experience that provides students with tools and suggestions on how to become an effective and competitive leader in the F&B field.
Meeting corporate speakers creates a great learning environment and a tangible link between students and companies.
Recently ESCP Europe Turin campus welcomed Markus Sandmayr, VP Alimentation – Danone Group. IFBM students had the great opportunity to meet an experienced international manager who, with an interactive teaching approach, gave them useful tips and tricks on how to face the complex F&B industry. He shared his professional experience in one of the world's leading food companies built on four business lines: Fresh Dairy Products, Water, Early Life Nutrition and Medical Nutrition.
Markus Sandmayr focused his lecture on nutrition. He discussed the choices that everyone needs to make about food every day and how these selections affect the strategies of food and beverage companies.
Sandmayr explained Danone's perspective on nutrition and how alimentation is nourishment in the broadest sense, including nutrition, taste, social and cultural dimensions.Their purpose is to "Bring health through food to as many people as possible". To make this big commitment a reality Danone created the Alimentation Tree last year. It embodies Danone's point of view on health through food. It is an inspiration and guide to the Alimentation Revolution that the company intends to start. The Alimentation Tree identifies the areas in which Danone will have an impact: areas that are important for the world, but also those in which the company knows it can make a real difference. The Alimentation Tree inspires the strategy and provides focus to build strong purpose-driven brands, such as AQUA and Danonino.
Sandmayr also spoke about the sugar cut in the food industry. After facing consumer backlash, Danone, as have other F&B companies, has invested in nutrition research in order to create more innovative and healthy products. It is working to reduce sugar intake in a bid to battle epidemics such as obesity.
The Danone manager had a great session with IFBM students debating about nutrition and new products. As Markus Sandmayr said, the exchange with a new generation of leaders who will be in the food and beverage industry in the future is very enriching and important.
Christmas is approaching and no doubt this period of the year awakens the hankering for sweets in many of us. This is why we would like to present you with an extraordinary gallery of company visits with a focus on the dessert market.
One of the most typical sweet goodies of Italian traditional Christmas Holidays is nougat. In September the ESCP Europe IFBM students went to visit D. Barbero, the ancient Torroneria and chocolate maker of Asti. The company, which was founded in Mombercelli d'Asti, is mainly known for the production of artisanal crunchy torrone and for its fine chocolate. Manufacture started in 1883, five generations ago, when Melchiorre Barbero first gained permission to produce "Torroni e Noasetti". Nowadays the same family continues to run the business, the owners Davide Maddaleno and Giovanni Barbero continue to produce sweets with love and passion, maintaining the same quality of the raw materials. D. Barbero produces several kinds of nougat but the highest delicacy is the typical Piedmontese crunchy torrone, which is produced according to the old traditional recipe of the town of Asti and has recently received the Italian brand DE.C.O., which is the "Local Denomination of Origin".
The sweets-safari, full of tasty temptations, continued in the afternoon. IFBM students went to visit Mura Mura, the organic farm where the delicious fruits for Grom ice cream are grown. This in-company practical visit was a great field experience, in every sense of the word. Indeed, after the company presentation and the testimony of Emanuela Rovere, Grom Marketing director, the IFBM Master students took a trip through cultivated fields and orchards. The Italian gelato company, based in Turin, was founded in 2003 by Federico Grom and Guido Martinetti. In the last years it has expanded internationally and established branches in several regions. Grom, to achieve the level of excellence of its products, buys only the absolute highest-quality raw materials: only fresh fruit from the best consortium in Italy and from its own organic farm, Mura Mura. The Mura Mura project consists of 17 hectares of land in Costigliole d'Asti planted with the best cultivations of pears, figs, apricots, peaches, melons and strawberries, organically grown with a total respect for nature and its rules.
Another tasty and intense experience was the company visit to Cameo, in Desenzano del Garda (BS). This in-company visit enhanced students' practical learning by blending different kinds of involvement: company presentation, a top management inspirational speech by Fabio Lulli, Controlling Executive Manager, and a delicious tasting session.
The Cameo brand belongs to Dr. Oetker Group, the German company that produces baking powder, cake mixes, yogurts, frozen pizza, pudding, cake decorations, cornflakes and various other products. Cameo has a commanding position in the Italian market with its brands and it is market leader in the deep-frozen pizza, dry baking products and desert powder markets. In addition, it operates in the fresh chilled dessert market. The Oetker Group, founded by Doctor August Oetker in 1891 in Germany, ranks among the major European family businesses. The company has been operating in Italy since 1933.
Stay tuned for more news about the IFBM master company visits, company projects and manager testimonies of the F&B sector.
In November IFBM students made a wonderful journey through the food & beverage agro-industry excellence of the region.
One of the unique features of the ESCP Europe Master in IFBM is the intense calendar of company visits in numerous leading firms of the Food & Beverage sector.
This characteristic facilitates the connection between ESCP Europe Business School and the F&B industry, by accelerating the learning-by-doing process and giving our students unique opportunities to exchange ideas with top managers and entrepreneurs.
The Tuscany tour was an intense and fabulous three-day trip, a wonderful journey that took our students from the lecture halls of ESCP Europe Turin campus to the heart of a region full of history and F&B excellence. The tour was a great opportunity to discover rural villages and enjoy the scents, flavours and colours of the Tuscany landscape, with visits to important food and beverage companies, an immersive experience with a practical approach.
The trip was marked by four main stages: Marchesi Antinori winery, Frantoio Franci, Altesino SpA Società Agricola and Frescobaldi winery.
The tour started in the Chianti region, from the village of Bargino, in the municipality of San Casciano Val di Pesa, where the Marchesi Antinori winery is based. The roots of the family can be followed back to 1385. After 26 generations Antinori is one of the most important and appreciated families throughout the world for the production of great wines.
After visiting the cellars, IFBM students learned about the company and broadened their knowledge of their products: Solaia, Tignanello, Brunello di Montalcino and Chianti, all of the highest level.
The day after the journey continued towards Montenero d'Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the River Orcia. The Frantoio Franci is located here: the famous olive oil mill founded in 1958. In that year the brothers Franco and Fernando Franci purchased the famous Villa Magra olive grove and proceeded to transform the old barn into an oil-mill. The second generation of the family firm marked a turning-point by positioning the company in the international market. Frantoio Franci has been awarded top positions in the most prestigious international olive oil competitions.
This in-company experience combined the classic tour of the oil mill, visit to the production site, machinery, deposit and bottling line, and the "Frantoio Franci School of Oil" where ESCP Europe students had the opportunity to learn how to distinguish real EVOOs from the fake ones, how to choose extra-virgin and how to store oil. The tour ended with a delicious guided tasting of three oils.
After lunch, IFBM students moved to Altesino, near Montalcino, where they visited Altesino Società Agricola, leader in various important innovations in the production of Sangiovese from Montalcino. Part of Altesino's historical cellars are situated within the historic walls of Palazzo Altesi, while behind the vineyards and benefiting from a natural slope, its modern functional facilities were built; where fermentation, refining and bottling take place. The company philosophy has always been to create high quality wines and this is why so much attention is devoted to every single detail, not only at each stage of production, but also to their marketing, including communications and image. The group visited the cellars and vineyards and later had a tasting session of 3 different kinds of wine.
The third day ESCP Europe students went to Frescobaldi winery at Nipozzano Castle. It is situated in the heart of the prestigious Chianti Rufina territory, on the mountain slope overlooking the Arno river valley. The history of the Frescobaldi family starts over a thousand years ago and is closely connected with the history of Tuscany. The firm communicates and promotes the culture of its region and its different territories. The Frescobaldi name carries with it the on-going responsibility of cultivating the best of Tuscan diversity, through sustainable farming in order to produce fine wines which perfectly represent and fully illustrate the diversity of the family estates.
After the visit to the cellars and vineyards and a delightful tasting session, our "F&B managers of the future" had the wonderful opportunity to meet and talk with the top management of Frescobaldi winery, whose testimony was truly inspirational.
Stay tuned for more news about the IFBM master company visits, company projects and manager testimonies of the F&B sector.
We have some good news for you from ESCP Europe Berlin Campus. Just a few days ago the Berlin Senate and the German Ministry of Education and Research gave its approval to the ESCP Europe Master in International Food & Beverage Management. The IFBM Master has earned this important endorsement which enables our IFBM students to optimise their studies and obtain a double university degree. So, in addition to IFBM Master's degree, ESCP Europe students can also obtain the German Master of Science (MSc) in Economics and Management, with a specialisation in Food & Beverage Management. Students can take advantage of this great opportunity by attending an extra term at the ESCP Europe Berlin Campus.
Therefore, by studying for three semesters in three beautiful European cities (Turin, Paris and Berlin), all of them famous for their importance for the Food & Beverage sector and their dynamism and charm, you will get a double degree. This extended track is highly recommended to students holding a 3-year Bachelor.
The overall objective of the Master in International Food & Beverage Management is to train the next generation of Managers, Executives and Entrepreneurs of the Food & Beverage field. In order to achieve this goal, we need to provide international training with a global perspective. This is why the IFBM Master is taught in English and takes place in two countries: Italy and France, two nations which embody the world's "enogastronomic" culture. And now additionally also in Germany.
The first semester takes place at ESCP Europe Turin campus, the exciting capital city of Piedmont, cradle of many important Italian companies of the food and beverage sector. The second semester will be held at the Paris campus, the largest of the six ESCP Europe campuses, located in the centre of the "Ville Lumière".
Thanks to this great new feature, the Master in International Food & Beverage may be supplemented by an additional semester in ESCP Europe Berlin campus, where students also discuss their Master thesis. These modules take place from September to December, at the end of the double track at the ESCP Europe Campus in Turin and Paris, and before the professional experience requirement.
The German MSc, delivered by the Berlin Senate and the German Ministry of Education and Research, is the equivalent of the Italian Masters' Degree in Economics and Management.
For further information, contact the Master Admission Coordinator Federica Simionato.
Enrolment for the ESCP Europe Master in International Food & Beverage Management will soon be closed. Indeed, we have started the countdown to the application deadline for the first master in the field of Food & Beverage based in the two countries that are the symbols of "enogastronomic" culture in the world: Italy and France. The Master IFBM, which lasts one year divided into 4 trimesters, will start in September in Turin, then will continue on the Paris campus of ESCP Europe and will end with an international internship in one of the companies in the food & beverage industry.
So the first steps in this journey through the excellence of the food industry will be taken in Turin, the dynamic and attractive capital city of Piedmont. The territory is the cradle of many important Italian companies of the food and beverage sector, such as Caffarel, Baladin, Ferrero, Grom, Lavazza, D. Barbero and Lurisia, most of which (among many others) are available to recruit our Master IFBM students for internships. We have already students from 8 different nationalities who applied to our Master in International Food & Beverage Management starting in September!
Turin has many different faces, it's a lively city that knows how to renew itself and look to the future. The city in the last 10 years has changed its image a lot: from a grey working-class town it has become a fresh, smart, modern and open-minded hub of all that is European. The city is a place for bringing ideas to life in fact it took second place at The European Capital of Innovation Award – iCapital 2016.
Turin's exciting lifestyle is particularly appreciated by the young people and students who want to pursue their academic careers in this city. In fact, Turin attracts many international students because it offers a wide range of higher education opportunities as its academic poles and post diploma schools are among the most prestigious in the world.
Turin, with more than 2000 years of history, has plenty of museums and exciting places to visit and the city hosts loads of events and international cinema, art and music festivals.Thanks to its many parks, the city is one of Italy's greenest towns and has a privileged location. It is surrounded on the western and northern fronts by the Alps and on the southern front by the hills of Monferrato and Langhe where you can admire the wonderful vineyard landscape which is on the UNESCO World Heritage List.
In addition to all these merits Turin is also an exceptionally affordable place to live. Compared to other Italian cities as far as rents, cost of living and access to services go, Turin is not only a practical and enjoyable city, but it is also a worthwhile choice from an economic point of view. The cost of living for students is low compared to the other European cities.
All these positive factors make Turin a strategic city to live in and start your career at the ESCP Europe Business School!
The next admission test for the ESCP Europe Master in International Food & Beverage Management in Turin is July 1st. The final deadline for latecomers is August 22nd. So hurry up! Start your application process now!
Choose "Master - Master of Sciences" menu in the "Admission" section after having created your account.
This year is a special year for the ESCP Europe Turin campus – it is the start of the first specialised full time Master Programme in International Food & Beverage Management in Turin. We welcome all interested students and/or employees, start-uppers, entrepreneurs etc. to our NEWS section, which provides you with interesting articles in different languages, comments and news about management, careers, statistics etc. for the food and beverage sector.
This specialised Master has the right origins to start in Italy at the ESCP Europe Campus Turin.
Statistics show that this sector is strongly increasing especially in Italy. Within the last years, exports demonstrate a growth of more than 30% and this in times when everybody is talking about the crisis. The Master in International Food & Beverage Management at ESCP is a great opportunity to specialise in this growing segment. During the full year programme in English, in Italy and France, you will get the perfect basis for a career starting in this segment.
Italian products like Parmesan, Beer, coffee and many others are extremely sought after and highly valued abroad. The famous Italian beer Peroni, for instance, is the object of a fierce battle to acquire it which goes to show the strength of the "Made in Italy" brand.
This first Master in International Food & Beverage Management, based in Italy and France, provided by ESCP Europe, one of the best business schools worldwide, gives all passionate people interested in this segment the best basis for a strong career and knowledge of this industry. Experienced Top Managers from the food and beverage industry worldwide (such as Ferrero, Lavazza, Unilever, Danone and many others) will combine theory with practice in this exciting course.
So welcome once again to the NEWS section of the Master IFBM! Be curious and keep updated on other news from the Food & Beverage Industry with us!


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"The Queen's Retreat" was in the district of Hamohamo ("rub gently,") it consisted of two homes – one, called Paoakalani ("the royal perfume,") was her principal home in Waikīkī.
The other was Kealohilani ("the royal brightness,") located opposite Kūhiō Beach, which she referred to in her memoirs as "my pretty seaside cottage."
Here, she retreated to relax and informally entertain family, friends and on occasion, visiting royalty. She also spent much of her time composing her songs and translating Hawaiian stories into English.
According to the Queen, the large inviting living room was a place where "all could gather in joy and hospitality." Her home served as a comforting getaway from the pressures of business at ʻIolani Palace, several miles away.
"Hamohamo is justly considered to be the most life-giving and healthy district in the whole extent of the island of Oʻahu; there is something unexplainable and peculiar in the atmosphere of that place, which seldom fails to bring back the glow of health to the patient, no matter from what disease suffering."
The Queen "derived much amusement, as well as pleasure: for as the sun shines on the evil and the good, and the rain falls on the just and the unjust, I have not felt called upon to limit the enjoyment of my beach and shade-trees to any party in politics … While in exile it has ever been a pleasant thought to me that my people, in spite of differences of opinions, are enjoying together the free use of my seashore home."
After the Queen's death, Kealohilani, as well as the pier and beach fronting the area (including the fisheries,) was transferred to Prince Kūhiō.
The Prince and his wife, Princess Elizabeth Kahanu, temporarily lived in Queen Lili'uokalani's Waikīkī cottage, Kealohilani, for about a year.
They razed it and constructed a new home, which they called Pualeilani ("heavenly flower lei" or "flower from wreath of heaven.")
After Prince Kūhiō died at Pualeilani on Jan. 7, 1922, the property was given to the city; by 1938 the name of the pier, as well as the beach area fronting it, became known as Kūhiō Beach.
The surf break in front of this is still known as Queen's, because this was facing the Queen's home.
Kuekaunahi stream used to run through the property; this small stream paralleled Kapahulu Avenue and crossed Waikīkī Beach at the intersection of Kalākaua and Kapahulu Avenue.
The stream was eventually enclosed in a culvert and at the shore its waters were channeled into the ocean through the Kapahulu Groin.
Today, the Waikīkī Beach Marriott Resort now stands on much of what was the Queen's Retreat.
The image shows Paoakalani in 1880. In addition, I have included other images and maps of this are in a folder of like name in the Photos section on my Facebook page.


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