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Intelligent Retail Logistics Scheduling
The supply-chain integrated ordering network (SCION) depot-bookings system automates the planning and scheduling of perishable and nonperishable commodities and the vehicles that carry them into J. Sainsbury depots. This initiative is strategic, enabling the business to make the key move from weekly to daily ordering. The system is mission critical, managing the inward flow of commodities from suppliers into J. Sainsbury's depots. The system leverages AI techniques to provide a business solution that meets challenging functional and performance needs. The SCION depot-bookings system is operational, providing schedules for 22 depots across the United Kingdom.
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DOI: https://doi.org/10.1609/aimag.v17i4.1238
Copyright © 2017, Association for the Advancement of Artificial Intelligence (www.aaai.org). All rights reserved.


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1. When Bella thinks that she has died she states, "If I was in hell, you wouldn't be with me." What do you think she means by that?
She meant that he doesn't belong in hell.
2. In the part where Edward is telling Bella that he should have been more careful before he went to Italy, he says, "What was I supposed to think when the boy said Charlie was at the funeral? What are the odds?" Edward contemplates "the odds" what do you think he is thinking about then?
She is a danger magnet and is always hurting herself in one way or another, and when he heard about the cliff diving and struggle how could he have possibly assumed it was someone else?
3. Edward has a plan for if and when the Volturi come to check on Bella. Do you think the Cullens would actually have a chance against them on their own?
I'm not really sure. I guess they would have to see.
4. At the end of the chapter Bella decides to put her mortality to a vote. What do you think made her come to this decision? What is Edward thinking when he hears why she wants to go to his house?
The whole fact that the Volturi is going to check on her since she knows too much about the vampire world. Also the danger that she attracts to the Cullen family. She wants them to stay.

subset: commoncrawl


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Major League Soccer has granted the Crew permission to wear a patch on the club's uniforms to memorialize Kirk Urso, who passed away suddenly on August 5.
"We kept (the design) within the style and tradition that we have established at the club in honoring those that have passed," team equipment manager Rusty Wummel explained. "We have two styles. The black will be used on the home kits and the gold will be used on the secondary kits, placement is above the Adidas logo."
The Crew hopes the patches will be ready in time for Wednesday's match against the LA Galaxy.
Check out the mock-up below:


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Been using ZAPro for several years.. XP & Vista... Always used Gibson Research Leak Test to check my firewall.. Now a new installation of Win7 and Leak Test tells me that fire wall has been penetrated.. Tried various ZA settings and unable to get it fixed.
Any Ideas ?? Does anyone have a suggestion of another FIRE Wall TESTER ??


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If I had a WFO, I'd be buying the Caputo 55lb. sacks. I can get them for $28 a bag, from Maine Source in North Syracuse. I have used the Caputo pizzeria flour before for foccacia that had potatoes in the dough and it was wonderful. Entirely different application though.
Thanks for the tip! Just called Maine Source Restaurant Supply in Scranton, and they will get a 55 lb bag of Caputo for me tomorrow! Anybody need some Caputo in my area, I will be glad to sell smaller bags at cost. I just ordered a Blackstone Oven! Neapolitan here I come!! Mark
Our research has now moved past the common laboratory testing methods (Alveograph, Farinograph, Mixograph, Extensograph) for determining flour quality as we are now exploring Infrared as a rapid quality assessment tool. We can now give you protein content, dough absorption, and mixing time date in less than a minute using IR. We are presently working on finished loaf volume (a true test for flour quality) using IR correlation too.These are interesting and changing times that we live in.Tom Lehmann/The Dough Doctor
Norma;As you may already know, all of the existing flour quality assessment/measuring methods are somewhat time consuming, and to some extent accuracy of results contingent upon operator technique. The use of IR addresses both of these issues, but that isn't the driving force behind our work, as our world population grows, producing food will become ever more problematic and critical. The conceptual vision of a bakery in the future (we're only talking at most, 50-years) is one that is essentially fully automated. The variability of flour has presented the greatest challenge to developing this bakery. Our work is targeted toward using IR to measure (in real time) the absorption and mixing time characteristics of the flour, and then to make automatic changes as needed to produce doughs that are consistently the same (remember GIGO). We also use IR to look for specific ingredients in the dough to ensure the automated ingredient delivery systens are functioning properly. The level of confidence here needs to be high enough to allow for automated correction of any ingredient(s) during the dough mixing cycle, all without human intervention. The rest of the processing line is pretty straight forward and pretty well automated to a hands-off level already today. A good example of this is in the Rheon Bakery in Orange, California. The Rheon Company operates a bakery there making croissants to the tune of several thousand pounds per hour with only two people operating the entire line, and most of the time those two people are pushing brooms doing light cleanup work. If anyone is ever out in this area, check to see about getting a tour of the bakery...it's pretty amazing.Tom Lehmann/The Dough Doctor
I don't recall what GIGO stands for and don't think I every heard that before, unless my brain is failing me.
GIGO = Garbage In Garbage OutIf you start with bad assumptions, product, whatever, you will probably end up with a bad final product.
John, don't mention my name.... She's going to ask you who your food distributor is. Say Sysco.She's going to ask what restaurant you own. You're on your own there.North Carolina Sales Rep NameJackie ColgateEmail[email protected]Phone Number859-620-3312Coverage SummaryNorth and South CarolinaRep BIOJackie graduated from the University of Kentucky in 2009. After graduation she began her career with Frito Lay. In January 2012 Jackie joined the General Mills convenience team and moved to Raleigh, NC. In March 2013 she joined the Bakeries and Foodservice team.Fun FactJackie is a die hard Kentucky Wildcat basketball fan and even was one of the mascots for two years in college.
Is GM just sending this stuff out to anyone who asks?Is there a trick to how I should ask?Who do I ask?Thanks!John K
John,If you look at my Reply at 24 http://www.pizzamaking.com/forum/index.php/topic,25618.msg258606.html#msg258606 you can see that Joe Kelley said to pass his cell number along to any of the forum members that are interested in trying this product. I know of one other forum member that Joe sent the new GM flour to. I don't know if Joe's offer still stands or not, but it wouldn't hurt to give him a call.Norma
Norma,Thanks for that! Yesterday I emailed the rep for N+S Carolina and told her I didn't own a restaurant but that I baked NP and was very interested in trying the product. She emailed me back within a minute and told me a sample is on the way! It was almost as good as that State Farm ad where those guys are sitting in their living room and they snap their fingers and a hot tub magically appears I the living room!I'll let you guys know if I receive the generously sized "samples" that others have. Today I am going to email the Pappy Van Winkle rep and see if I can get a "sample" of the 15 year bourbon. John K
I am VERY impressed with this flour. I would say that for all intents and purposes, it is the functional equal of Caputo Pizzeria.


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Fumerie Turque Cologne
By Serge Lutens for Men
Fumerie Turque Cologne by Serge Lutens, This oriental fragrance for men was first released at the exclusive les salons du palais royal shiseido . Notes include currants, white honey, candied turkish rose, egyptian jasmine, smoked leather, beeswax, balkan tobacco, peru balsam, patchouli, tonka, styrax, juniper and vanilla. All products are original, authentic name brands. We do not sell knockoffs or imitations. ... Read More
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All as promised, delivered safely and quickly! Thanks!
L. Fargo (Scottsville, VA)
Reviewed by 1 customer
- Long-Lasting
Best Uses
- Daily Use
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Comments about Fumerie Turque By Serge Lutens:
I like this scent. I think $120 is a lot of money to spend on any scent that is not the absolute "Truth" by itself but I will say this - I already owned Truefitt and Hill's and Geo. F. Trumper's versions of "Spanish Leather", which is only available from those providers in London England. I had read that the magic combination is to use Spanish Leather ALONG WITH a small amount of Serge Lutens Fumerie Turque. The 2 scents, completely unrelated to each other thru manufacture - DO compliment each other extremely well; in fact they make ONE glorious and unique Man's office/day into evening/dinner scent. The user would have to find both, buy both and try both - 1 at a time and together - which is admittedly complex and not many folks would even bother which I understand, but worn together this "thing" really does happen. I am a "scent snob" in that I LOVE great smell on a man or woman, but I am not a $$$ snob as I have found scents for myself AND for g/f's that cost very little but were simply smashing. It's all about what works for your (or her) nose and on your (or her) skin. Beautiful scents are a Joy like a beautiful Day of any season or a beautiful Lady ~ .....So as much as I like the effect of this scent I detract a star for it's great cost, the small amount (see cost), and the fact that its best use is apparently as a companion scent to other hard to find men's colognes. Expensive, but when I have a small amount of Fumerie Turque on together with Spanish Leather.....O, it is ON! (And that's Great!)
- Fragrance Type:
- Oriental/Spicy, Woody/Earthy


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Government and military sales of FastFin tail rotor enhancement and stability systems are taking off, up 30 percent over two years, officials at BLR Aerospace say. Some 200 of the 600 FastFin Systems in operation worldwide are flown for government or military missions.
Recent sales to the UK Ministry of Defence (four Bell 412 systems with follow on options) and the Philippine Air Force (eight UH-1H systems with options for 13 more) illustrate how FastFin can benefit operators with diverse mission profiles and operational challenges.
The UK Ministry of Defence, for example, operates Bell 412s in Cyprus, carrying heavy loads at high-density altitudes. The Philippine Air Force operates at sea level, and is faced with challenging winds. Other government operators include the U.S. Department of State, Colombia, and Peru, among others.
Related: Rotor Blade News


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User:Collier smith
From Ancestry.com Wiki
Good morning.
I'm interested about the name Hazzard or Hazard where we can found some quakers. My problem is that I don't know where is the beginning of this family conviction and where, England or USA?
If it's possible to have some first news for my researches??? Heartily.
manuel Mahé


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Ryan, since you and I are not members, we do not really know how good or bad their service is, do we? I have never heard a client of theirs bad mouth them, and the 2 times I visited it was packed, so they are doing something right.Face it you had an emotional response, and are basing your opinion on them solely on that. I did too, to a certain extent, but we should not let it cloud our business judgment about using them if it were possible and profitable.
In my area RD offers much more than GFS and at a better price.
I buy cheese with mold on it all the time, and what's more pay Top Dollar for it. At any rate, they do require a business license here, and they do not let you enter the store without a registration, so you may know more than I do.
This wasn't that kind of cheese. I think they asked me for a member card when I went in, but when I told them I just wanted to look around, they let me. It was several years ago, so my memory is a little fuzzy.
There is a whole world of wholesale distributors that sell everything from shoes to diamonds....and they all exclude the public.
If Restaurant Depot wants to limit their sales potential and turn off prospective wholesale clients, I don't care.
Like I said, they need me infinitely more than I need them, but their stupid exclusive policy has already blown it forever with me.
No, they don't.
I've spent a lot of time composing a reply to several of the previous posts, but I've decided not to post it because there's really no point. Y'all have made up your minds, even though you haven't given it any real thought. If Restaurant Depot wants to limit their sales potential and turn off prospective wholesale clients, I don't care. Like I said, they need me infinitely more than I need them, but their stupid exclusive policy has already blown it forever with me. If they're smart, someone from their company is scouring the internet right now, precisely to find this thread and others like it so they can better understand who constitutes their market and what their market wants from them.If anything, this thread has shown that there are a lot of people who want to buy what RD offers, without asking them to break up the quantity. But RD refuses to sell it. Good for them.
"like which prospective supplier has already treated me as if my business matters to them"The first lesson you learn in sales is to qualify your customers. To them, you are NOT a prospective customer, as you do not meet their qualifying criteria. That part I understand. I didn't understand that criteria when we began discussing it, but the tax issue alone is enough for them to strictly limit their clientele to existing retail business owners/employees. Their target market is small Mom and Pop restaurants to whom the food service giants can't/do not have an interest in servicing..


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Padres project recovering Cashner as starter
By Corey Brock / MLB.com
PEORIA, Ariz. -- If you were wondering what the Padres' plans are for pitcher Andrew Cashner this season, manager Bud Black offered something that sounded like a definitive word Friday.
"With Cash, if you're to break him down as a pitcher and project future potential, you can see a starter in the type of pitcher he is," Black said. "Let's explore the starting."
Cashner, who had surgery in December to repair a lacerated tendon in his right thumb, said Thursday he hopes to be ready for Opening Day. The Padres are watching his throwing program carefully early in camp.
There's a chance Cashner could throw off a mound by March 1, meaning he might not be too far behind everyone else in camp.
The Padres obtained Cashner from the Cubs last January with the intention of having him start, though he began the season as an eighth-inning specialist because the team needed it. He was 3-3 with a 3.67 ERA in 27 innings of relief.
The team later sent him to the Minor Leagues to get stretched out as a starter. He returned on June 9 and made five starts, going 0-1 with a 5.12 ERA. In his second start, Cashner took a no-hitter into the seventh inning against the Astros, but settled for a no-decision.
"He's got good delivery, good body, good arm action, three pitches -- fastball, breaking ball, change, all quality," Black said. "[Cashner] has ability with his fastball to pitch to both sides of the plate. He has the weapons to be a starting pitcher.
"You ask yourself, a guy who is able to get 18 to 24 outs … is that better than a guy who can get three?"
Forsythe set to see time in outfield, infield
PEORIA, Ariz. -- The Padres will hold their first full-squad workout Saturday, which means plenty of action for position players, none more so than Logan Forsythe.
The Padres asked Forsythe, an infielder by trade, to take fly balls in the outfield to help increase his versatility and possibly give him a chance to get in the lineup more.
Forsythe has been taking fly balls at Petco Park since January and working with first-base coach Dave Roberts, who works with outfielders. He reported to Spring Training early to continue that work and he's been shagging fly balls in the outfield when catchers hit.
That said, Forsythe -- who can play second base, shortstop and third base -- will get most of his reps with the infielders, taking ground balls and working on defensive alignments from all three positions, as well.
"We talked about it a little bit. [Manager Bud Black] pulled me aside in San Diego and told me I'll always break with the infielders," Forsythe said. "It takes a little time to get used to tracking the ball off the bat in batting practice. I think it will take a few reps to get comfortable."
Black, who made it a point this week to say Forsythe shouldn't be labeled an utilityman, thinks there's a real upside to having Forsythe get work in the outfield.
"It will be good for him and the club," Black said.
Rodriguez returns to camp after brief stint in bigs
PEORIA, Ariz. -- Padres catcher Eddy Rodriguez has nine days of Major League service time, all coming last season, when he earned a brief mid-season promotion.
They might as well rate as nine of the best days of his life.
Rodriguez, 27, played his first professional season in the Reds' system in 2006, played two seasons with an independent league team and then signed with the Padres before the '11 season. He was catching with Class A Lake Elsinore on July 31, when he got the call to San Diego.
Rodriguez appeared in two games and hit a home run against his old organization on Aug. 2 on the first pitch he saw from Reds starter Johnny Cueto. In doing so, he became the second Padres player to hit a home run in his first at-bat. Pitcher Dave Eiland also did so in 1992.
Six days later, Rodriguez returned to the Minor Leagues and Nick Hundley was recalled.
"To me, it was a big surprise. It was almost the culmination of all the hard work, all the sacrifices that we put in in the Minor Leagues and independent leagues," Rodriguez said. "Hitting the home run was icing on the cake."
Worth noting
• As part of his morning get-to-know you moments, Padres manager Bud Black was impressed to hear right-handed pitcher Adys Portillo, a 21-year-old considered one of the top prospects in the organization, pitched in the Little League World Series in 2003 for Venezuela. In fact, Portillo was the winning pitcher in a pool game against a team from Russia, striking out the first seven batters he faced in three innings of scoreless relief.
Corey Brock is a reporter for MLB.com. Keep track of @FollowThePadres on Twitter. This story was not subject to the approval of Major League Baseball or its clubs.


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Kelly, it looks a lot like you've broken the 2 minute barrier (and maybe even 90 seconds as well). What do you attribute to pushing it over the top?How's the quality control? Is this pie typical of all your pies?Also, I'm guessing, with pizzas like that, your customer base is most likely growing. What's the count these days? Are you nearing a point where logistically you just can't handle that many more pies?
Kelly, have you thought about mounting a burner in the lid of the LBE or is this crazy mans talk? Has it been tried anywhere?
Is it safe to assume that during your busiest times, the oven is getting one pie after another? Are you turning the heat down between bakes or cranking it? Even just a few seconds of ferociously hot air passing over the top of the stone between bakes could help with recovery.
Another aspect that could help with recovery with your current setup is reworking your bottom deflection a bit. You're using some sort of deflection between the burner and the quarry tiles, right?
One potential nice thing about the firebrick is that the lower relatively conductivity (as compared to cordierite) will allow you to run the LBE at higher temps. This should allow you to go with an even hotter ceiling and trim your bake time a bit.
One slight downside to firebrick is that it will stay hot for quite some time after baking- even splits. Maybe you can fashion a perlcrete cooler that will allow you travel with the firebricks while they are still hot.
Bob, It would be an entirely different oven, what I call an over/under. Post 947 has an example by Gene/Jet-Deck.http://www.pizzamaking.com/forum/index.php/topic,4753.940.html
keep up the good work pizzablogger! pies look awesome.
Bob, you're asking if it is crazy man's talk on this site?
Well, guess you got me on that one there mister. Speaking of crazy... I'm currently kicking round the idea of a gas assisted (don't flame ya'll) mobile WFO to do 2-4 min. pies in.
Sounds like a WFO may be in your near future, thats great Kelly! Why do you say it won't be a mobile though?
Do you need commissary there where you live.
I'm interested in maybe getting my feet wet using an LBE or two mounted up on a trailer. Haven't been downtown yet to talk to "The Man" but the health dept. web site sorta looks like they want you to have stuff that is U.L. approved or commercially built. Would you please give me your thoughts about this...is there a way around? Thanks again!
Did you see that a jet got stuck in the tarmac at Reagan-National on Friday?
By the time I paid out my helper, accounted for the portion of the week's proceeds that need to go towards the annual market fee and holding back enough money to purchase ingredients for next week, I netted all of $45. Big money.


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Retreat contract negotiations advance
BRATTLEBORO -- Both sides in the tense, ongoing contract negotiations at the Brattleboro Retreat report that major progress has been made and a possible settlement could come at the next scheduled bargaining session.
The Retreat, and its unionized workers represented by the United Nurses and Allied Professionals Local 5086, held an all day bargaining session on Nov. 27, and while both sides say work still needs to be done, spokesmen hope an agreement will be reached soon.
"It is fair to say we are making progress," said Jack Callaci, director of Collective Bargaining and Organizing for the union. "We have informed our members that we are making progress but there are still significant issues to resolve. There is still no agreement."
The workers' contract expired on Oct. 15.
The two sides agreed to a first extension which ran until the end of November, and then a second extension, which kept the contract in place until the end of December.
The deteriorating contract talks went public on Monday, Nov. 12, when the workers held an informational picket on the Brattleboro Common.
On Nov. 14 the Retreat announced it was eliminating 31 positions to head off what the administration said was a looming budget shortfall.
In a notice that was sent out to Retreat staff last week Callaci said progress is being made on subjects ranging from wages, medical benefits, mandatory overtime, leave of absence rights, retirement benefits and other issues.
Staffing remains the major sticking point, Callaci said in the notice.
In a telephone interview Callaci said the staff will go ahead with an additional informational picket scheduled for Friday Dec. 7.
The next bargaining session is scheduled for Dec. 10, and with the holidays approaching it could be the final session unless another extension is agreed to.
"We are going to be back at it and we could settle our differences or it could all blow up," Callaci said. "Everyone is positive but there has not been an agreement.
Retreat Vice President for Government Relations Peter Albert said he wanted to be cautious about commenting on the negotiations, but he also said the Nov. 27 talks went well.
"We appreciate all the work that has been done on these complicated and emotional issues," Albert said. "I'm hopeful people will stay with it and we'll be able to reach an agreement."
Howard Weiss-Tisman can be reached at 802-254-2311, ext. 279, or firstname.lastname@example.com.
If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.


text: Sophie Louise Dann played Maggie Matsumoto in the Big Finish Bernice Summerfield series audio stories The Empire State and The Tub Full of Cats. External links Edit Sophie Louise Dann at the Internet Movie Database Retrieved from "http://tardis.wikia.com/wiki/Sophie_Louise_Dann?oldid=2342373" Ad blocker interference detected! Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers Wikia is not accessible if you've made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected. Categories: Audio cast stubs Big Finish Bernice Summerfield voice actors + cat Cancel Save


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WBEZ News
Indiana stage collapse lawsuits could challenge state's rules on gay marriage
The first lawsuits filed over the Indiana State Fair stage collapse could challenge the state's rules on same sex marriage.
Attorney Kenneth Allen said his clients were recently married in Hawaii, a state that allows same sex civil unions. Beth Urschel was injured in the stage collapse. Her spouse, Tammy VanDam, died from the incident.
Allen said the lawsuits address a legal gray area in Indiana.
"Tammy was her wife and Beth is entitled to be treated as any spouse should be treated: fairly, equitably and justly under the law," he said Monday. "That's something we intend to challenge because as it stands now, Indiana law does not recognize her as a spouse and we expect to change that."
Allen said the court is the best place to address the issue because the state legislature hasn't taken action. Allen is seeking more than $50 million in damages on behalf of Urschel and the estate of VanDam.