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News & Events
For the Media
The Chemistry of Drink & More at Clarkson University Shipley Lectures April 18 & 19
Professor Richard N. Zare says, "Fizz and foam has always spelled fun to me as early as I can remember... Imagine the surprise to find that bubbles do occupy an important place in contemporary technology."
Zare, the Marguerite Blake Wilbur Professor in Natural Science at Stanford University, will deliver the two lectures of Clarkson University's 18th Shipley Distinguished Lectureship, April 18 and 19.
He will speak about "The Chemistry of Drink" on Thursday, April 18, at 4:15 p.m. in Science Center Room 360. The presentation will be preceded by a 3:30 p.m. reception.
Zare's lecture will be filled with demonstrations illustrating the world of bubbles, answering questions like "Why do bubbles in a carbonated beverage grow in size when they rise?" and "Do all bubbles in a carbonated beverage rise upward?" He says that those attending should be prepared for some surprises as he explores the topic of chemical "fizzics" and that "only the brave should sit in the front row."
Zare will explain the important place that bubbles occupy in contemporary technology, such as in the recovery of oil from tired oil wells into which bubbles are injected to help lift heavier crude to the surface, much like a raisin can be made to rise in a glass of champagne.
Another example is in gas-liquid reactions that rely on bubbles to increase the contact area between the two phases. This process leads to interesting chemical separations in which froth is used to achieve a partial separation of components in a mixture.
For students, faculty and the more technically inclined, Zare will then present "Cavity Ring-Down Spectroscopy: A New Way to Make Ultra Sensitive Absorption Measurements" on Friday, April 19, at 11 a.m. in Bertrand H. Snell Hall Room 213.
Zare will review the physical basis of a cavity-enhanced absorption technique called cavity ring-down spectroscopy and present some striking applications, including the measurement of stable isotope ratios without the use of mass spectrometers.
Zare is a graduate of Harvard University, where he received his bachelor of arts degree in chemistry and physics in 1961 and his Ph.D. in chemical physics in 1964. He taught at the Massachusetts Institute of Technology, the University of Colorado and Columbia University, moving to Stanford University in 1977. Zare was named chair of the Department of Chemistry in 2005 and in 2006 was named a Howard Hughes Medical Institute (HHMI) Professor.
He is renowned for his research in laser chemistry, resulting in a greater understanding of chemical reactions at the molecular level. By experimental and theoretical studies Zare has made seminal contributions to our knowledge of molecular collision processes and contributed very significantly to solving a variety of problems in chemical analysis. His development of laser induced fluorescence as a method for studying reaction dynamics has been widely adopted in other laboratories.
Zare has received numerous honors and awards, teaching awards and honorary degrees. He is a member of the National Academy of Sciences, the American Academy of Arts and Sciences, American Philosophical Society, and the World Jewish Academy of Sciences.
Read Zare's full biography at http://www.stanford.edu/group/Zarelab/about.html.
The Shipley Lectures are sponsored by the Shipley Family Foundation, with support from Clarkson's Center for Advanced Materials Processing (CAMP). The public is cordially invited to attend.
The Shipley Distinguished Lecture Series was initiated in 1994 through a generous gift from the late Lucia and Charles Shipley through the Shipley Family Foundation. Over that period distinguished speakers from around the world, including eight Nobel Laureates, have presented talks.
The purpose of the lectures is to promote scholarly achievements at Clarkson by providing the opportunity for idea exchange and active learning, as well as allowing undergraduate and graduate students to meet the most prestigious speakers from all over the world.
For more information about the lectures, please contact lectureship organizer Egon Matijevic, Victor K. LaMer Professor of Colloid and Surface Science, at 315-268-2392.
Clarkson University launches leaders into the global economy. One in five alumni already leads as a CEO, VP or equivalent senior executive of a company. Located just outside the Adirondack Park in Potsdam, N.Y., Clarkson is a nationally recognized research university for undergraduates with select graduate programs in signature areas of academic excellence directed toward the world's pressing issues. Through 50 rigorous programs of study in engineering, business, arts, sciences and health sciences, the entire learning-living community spans boundaries across disciplines, nations and cultures to build powers of observation, challenge the status quo, and connect discovery and engineering innovation with enterprise.
[A photograph for media use is available at http://www.clarkson.edu/news/photos/rzare.jpg .]


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Wheeler's delayed choice (WDC) is one of the "standard experiments in foundations". It aims at the puzzle of a photon simultaneously behaving as wave and particle. Bohr-Einstein debate on wave-particle duality prompted the introduction of Bohr's principle of complementarity, ---`.. the study of complementary phenomena demands mutually exclusive experimental arrangements" . In WDC experiment the mutually exclusive setups correspond to the presence or absence of a second beamsplitter in a Mach-Zehnder interferometer (MZI). A choice of the setup determines the observed behaviour. The delay ensures that the behaviour cannot be adapted before the photon enters MZI. Using WDC as an example, we show how replacement of classical selectors by quantum gates streamlines experiments and impacts on foundational questions. We demonstrate measurements of complementary phenomena with a single setup, where observed behaviour of the photon is chosen after it has been already detected. Spacelike separation of the setup components becomes redundant. The complementarity principle has to be reformulated --- instead of complementarity of experimental setups we now have complementarity of measurement results.
Finally we present a quantum-controlled scheme of Bell-type experiments.
To reach any of these conclusions in either classical or quantum setting a (simple) hidden variable model that represents the "reality" of "particle" and "wave" should be analyzed. The model is never fully exorcised but just pushed to have more and more conspiratorial set of assumptions.

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Your friends in podcasting have a lot to cover on this week's show! They will remember a 70′s icon, a legendary novelist and a prolific character actor in "Celebrity Deaths". They will try to make sense of how America can actually move forward in the wake of yet another school shooting. They will discuss why this weekend's Royal Wedding seemed to be such a big deal for so many. They will introduce a new segment called, "You Know Who's Wonderful?" They will put the "Hollywood" into Chillpak Hollywood Hour by celebrating the glorious restorations of two cinematic landmarks, by discussing the brand new Hollywood Heritage annex and by discussing the proposed (and now stalled) trilogy of stand-alone "Star Trek" movies that were being written by the man responsible for all the best big-screen Treks. We're not sure there's any other podcast that covers such a wide range of topics and that does so with as much irreverence, insight or inspirational conversation as YOUR Chillpak Hollywood Hour.
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The firth of forth railway bridge looking from (South) Queensferry towards North Queensferry.The Railway bridge over the Firth of Forth, taken from Queensferry (South) to North Queensferry. There were ferries at Queensferry until 1964 when the nearby Forth Road Bridge was opened. Ferry services continue to run from the harbour to the islands within the Firth of Forth.The railroad bridge was designed by Sir John Fowler and opened in 1890. In 2012 the bridge was placed on the Unesco world heritage tentative list
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Friday, February 16, 2007
Main Tank Today
The group was me (65 paladin), 2 warlocks (a 67 and a 62), a 64 mage and a 64 priest. Decent group, everyone knew their stuff and played well.
Keep in mind that I am fully Protection spec, and that's how I'm looking at this run.
First off, holding aggro was not a problem at all. Between Avenger's Shield, Holy Shield, Consecration and Seal of Vengeance, I easily held the attention of all the mobs in a groups. The only time I had issues is cases where a mob bypassed me entirely and ran after someone. Even then taunting with Righteous Defence took care of most problems. As well, Avenger's Shield is very good. Pulling with AS and having the mage sheep a dazed mob is so much easier and cleaner than the mage pulling by casting sheep. And when the sheep is broken, the mob comes straight for me.
Where the problem lies is damage mitigation. I think I was much squishier than a warrior would have been, and my health level seemed to be much more unstable than normal for the main tank, especially in the last two boss fights. Of course, we didn't have a secondary healer, and every group I've been in other than this one has had at least one secondary healer--me--to smooth out the healing.
In fact, during the last two boss fights, I was casting heals on myself half the time. It seemed to be necessary to keep myself up.
We completed the entire instance, with only one wipe at the final boss. I didn't get any loot, but I haven't gotten loot in a TBC instance yet.
My conclusion for paladin tanking so far is that I need to concentrate less on threat generation and more on damage mitigation. One thing that I have noticed is that quests which have warrior tanking gear as rewards rarely have paladin gear as well. It would probably be worthwhile to save up some of those warrior pieces for the next time I have to tank.
8 comments:
Hmm, I suppose you have been secondary-healer most instance runs?ReplyDelete
I too have been either primary/secondary healer through most of the instances Ive run so far (WC, RFC) Im only level 23 atm, and most of my talent points are in Holy. After 23, Im going full protection so when I need to tank, I will have the talent to do so. I do hope protection is great for tanking, it would be better if pally gear dropped more often.
I've been Protection specced since BC came out, and I've been MT for every 5 man instance up to Tempest Keep. My experience has been similar to yours, really - the only times I have any issues with holding aggro is when there is a hunter in the group who doesn't want Salvation. Other than that, I generally have a very solid grip on the mobs.ReplyDelete
I initially started out trying to strike a balance between warrior tanking gear, and paladin spell damage gear (so that I could generate more threat from more spell damage). However, as we were getting to the harder instances, it was getting very hard to keep me up - the same sort of damage mitigation problem you were facing most likely.
My current approach is to maximize my survivability in whatever way possible. I would say that nearly all the gear I wear when tanking is now warrior gear. If a piece has any sockets, I either put in tanking gems (+defense, +stamina, +strength, etc.) or a spell damage gem. While I only have about 20-30 +spell damage in tanking gear now, I've still found that I don't have any aggro problems whatsoever, but it has been much easier to keep me up.
I do wish there was more paladin tanking gear in the game, though. The Paladin Dungeon Set 3 is very much a tanking set, but unfortunately none of the pieces have dropped for us yet. That way I can get good survivability and also some nice spell damage to help me generate more aggro.
- Joshe of Sargeras4:43 AM, February 18, 2007
Though far more abundant now than pre-TBC, the tankadin gear selection is still disappointing to me. This is mostly due to Blizzard in my opinion making poor stat choices. There is gear with low stam and/or high int, a bunch of mana/5 and/or dmg&healing, or far too many stat points put into dodge rating. Even the epic tier 4 set fails in the stat department, leaving us as second rate tanks with main tank specs.ReplyDelete
Ideal paladin tanking stats are, I believe, as follows: high stam, high block value and block rating, medium defense rating, and low int, low mana/5, low hit rating, and low dmg&healing or holy dmg.
Why in would you ignore Dodge as a stat? The ability to completely mitigate damage is excellent and you should never pass up parry or dodge.ReplyDelete
For tanking you don't need alot of +int or mp/5 or +spell damage at all. I'm doing just fine with 5k mana or so and 200 spell damage in places like Shadow Labs and Mechanar. What you do need alot of is +stamina,+dodge/parry, 490 defense and +block. Like any other tank.
I certainly wouldn't say dodge and parry aren't good, but due to our talents, they aren't as good for paladins as they are for warriors. I suppose I'd include dodge and parry as things of which I'd like to have a modest amount, but if there are an inordinate number of stats allotted to one, as is the case with some pieces, those stat points are better spent elsewhere.ReplyDelete
What they said. I have a 64 Prot Pally. He carries 3 sets of gear:ReplyDelete
* MT Gear - Lots of +def and sta. Many green "of the Champion" pieces.
* Healing Gear. Mostly +healing and int.
* Soloing Gear. +Spell dmg and int, straight up.
As 0/45/13 (I think?), I usually run with 10/12/10 d/p/b and over 405 def. Not bad for level 64 I figure.
- Alibi from Anetheron11:11 AM, February 28, 2007
I've been MT from level 68 on, and I'm very excited to do so. I'm still experimenting out with what spec I really want to keep, as far as points go. The nice thing is there is a lot of good tanking pally gear out there. I have three pieces of Righteous (Head, Legs and Gloves), I also got the Pants from Revered from the Keepers of Time (Keeping the righteous for now as I heard those legs might receive a nerf). I also bought the Sword from the Keepers of Time, and all that plus Dmg really helps keep aggro when tanking. From what I've read and from what I've noticed from changing my gear is that you want + Spell DMG, Stam, Int, then Defense. By prioritizing that I've really increased threat generation and survivability. I hope more people try out tanking, meanwhile I should be tanking in Kharazan once my guild gets attuned.ReplyDelete
I'm a 10/51/0 prot pally on Vek'Nilash (Gilthoniel). It took me a few runs with my guildies for them to trust my aggro holding ability and to adjust healing, but we havebeen able to run anything so far with me tanking.ReplyDelete
Salvation buff is not an option for dps classes except 1 hunter friend I trust (he also spams me with misdirection as much as possible).
I have a Warlock friend who swears I'm the only one who can hold aggro on him.
I have focused mainly on Stam/Armor and less on +spell damage. I use a simple technique for mitigation: I start the fight using my Mana Wrath sword (+40 SD enchant), making sure I judge Crusader. When judgement is cooled down, I judge Light and switch to Revenger sword (crusader enchant). It's a very fast sword and it procs fairly often. Between the Light procs, the crusader and the built in lifestealing, I can easily generate a lot of HP during a boss fight. A couple of self heals and I am no squishier than any warrior tank. You can also seal Light, but I've lost aggro doing that, so SOR is better I think.


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Subject: Bank Secrecy Act/ Anti-Money Laundering
Date: March 14, 2007
To: Chief Executive Officers, BSA Officers, and Compliance Officers of All National Banks, Federal Branches and Agencies, Technology Service Providers, Department and Division Heads, and All Examining Personnel
Description: Notification of Revised Suspicious Activity Report by Depository Institutions (SAR-DI)
On December 21, 2006, the Financial Crimes Enforcement Network (FinCEN) and the federal banking agencies announced that the format for the Suspicious Activity Report by Depository Institutions (SAR-DI) was revised. The revisions are the result of their continuing efforts to reduce paperwork and respondent burden. The form was revised and reformatted to standardize suspicious activity reports, enhance the clarity of instructions, allow for joint filing of Suspicious Activity Reports, and to improve the usefulness of the Suspicious Activity Report to law enforcement.
The revised SAR-DI format was released to allow depository institutions subject to SAR filing requirements to begin initial planning for the effective implementation date of June 30, 2007. On this date, depository institutions will have the option of using either the existing or the revised SAR-DI formats. Use of the revised format for filing will become mandatory December 31, 2007.
Attached is an interagency notification of the release of the revised SAR-DI.
Ann F. Jaedicke
Related Links


text: Hi guys, I have recently converted to Debian from CentOS/Fedora Currently I have followed two guides: www.howtoforge.com/perfect-server-debian-squeeze-with-bind-and-courier-ispconfig-3 www.howtoforge.com/extending-perfect-server-debian-squeeze-ispconfig-3 But my issues started to arise somewhere between the setting up of accounts on my system (emails,ftp,websites,etc) and installing virtualbox to run a headless winxp client with spiceworks installed. Ok so now my issue(s) - My ventrilo server loses connection repeatedly - probably alive for a hour and gone for about 30 mins. - At this time I can't resolve dns query's - I can't ping my gateway from my debian server - I can ping my gateway from my laptop running win 7 - I can't dig anything but the name of my server (suggests dns is working in house) Thats my main issue because due to that I lose my website, my mail server, my roundcube access, and my redirect to the virtual machine running spiceworks for help Please advise??? I have been looking in the logs and I see lots of random things like: mail postfix/smtpd[3957]: connect from localhost.localdomain[127.0.0.1] mail postfix/smtpd[3957]: lost connection after CONNECT from localhost.localdomain[127.0.0.1] mail postfix/smtpd[3957]: disconnect from localhost.localdomain[127.0.0.1] i get that for mail imapd as well pure-ftpd logs in and out every 5 mins??? Please help me this is blowing my mind... I had it working "fine" on my fedora machine never lost connection like this... thank you steve


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96 Year Old Man Writes Love Song For Deceased Wife, "Oh Sweet Lorraine"
Fred, and Lorraine would have been married 73 years on June 23rd of this year. Sadly Lorraine passed away before then, so Fred wrote a song for his special lady. More often than not you feel love, but sometimes you can see it and hear it too. Click "Read More" to watch the video, "A Letter From Fred". Make sure you have tissues handy.


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R.B. Parrish: Does the local union work for employees?
To the editor:
Tri-State employees, does the union work for you? Or do we work for the union?
This contract has been extended for many years.
Our union dues paid to International Brotherhood of Electrical Workers Local 111 are more than $225,000 a year.
The national cost of living is 4.1 percent. This contract extension falls short of this.
The least our local union could do is go to the table in 2008 and bring our bargaining agreement to present times –etter health insurance, higher core work force numbers and a cost-of-living allowance that better meets these times of rising costs, just to name a few. We all work hard for our families to provide them with a stable future.
Please send a clear message to our local 111 union administration. Demand that they work for us. Vote "no" on this contract extension.
R.B. Parrish
IBEW Local 111 member
Northwest Colorado rodeo athletes move into final day of state finals
After two days of competition at the Colorado State High School Rodeo Association State Finals, riders and ropers from Moffat and Routt counties are making their way into the home stretch.


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... and for In The Mood...
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This is my outlet for news, notes, and commentary on safety, security, crime, the legal system, politics, emergency medicine, emergency management, and whatever else pops into my mind... NOTE: This site uses cookies from Google to deliver its services, to personalize ads and to analyze traffic. Information about your use of this site is shared with Google. By using this site, you agree to its use of cookies.
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Crystal L. Latimer has been promoted to the rank of specialist in the U.S. Army.
Latimer is an ammunition specialist assigned to the 1st Battalion, 94th Field Artillery Regiment at Joint Base Lewis-McChord, Wash. The new specialist has served in the military for two years.
She is the daughter of Warren W. Blowers of Portland, Maine.
Her husband, Jason Latimer, is the son of Martin and Magdilia Latimer, of Lehigh Acres.


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The Great Plains Trail of Oklahoma Site Nomination Form
If you would like nominate a site to be added to the Great Plains Trail of Oklahoma, please download the word document and fill it out. You will need to include information about the site in order to evaluate the site against the criteria. Mail the completed form to the address below. Your application will be reviewed by the state steering committee. You will then be notified about your site status.
print, complete and mail form to:


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Mixed Martial Arts Has Arrived in Sioux Falls with a Knockout
The idea of MMA in South Dakota seemed like a dream for many years, but last Friday night that dream finally became a reality.
Over 3,000 people packed into the Sanford Pentagon to witness the first ever sanctioned fight card in South Dakota. The fight card included 12 fighters that are from the local area, and six of which train at Next Edge Academy in Sioux Falls. In the past, those local fighters would have had to travel to neighboring states to have the opportunity to showcase their training and skills.
In front of a loud crowd, Resurrection Fighting Alliance launched it's show into the national spotlight. RFA17 was live from Sioux Falls.
Let that soak in for a moment. Sioux Falls had a nationally televised event featuring many local talents on its first ever sanctioned card.
The event was a huge success, drawing the likes of Mike Miller to return to Sioux Falls for the show. UFC stars C.B. Dollaway, Robbie Lawler, Josh Thomson, and Cat Zingano also came to town to help promote the show.
This wasn't just "another event." This was more like "we made it." Because of the success, and with the amount of local talent we have, it wouldn't be surprising to see the RFA come to Sioux Falls three to four times a year. It might have also opened the door to bigger companies to possibly come here in the future.
For MMA fans in the area, this was a huge moment for the city of Sioux Falls as well as South Dakota as a whole. For all the years of fighting to get MMA sanctioned in South Dakota, this event was for you. Let the anticipation for the next event begin.


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Can a fed-up corporate executive forfeit his pole position in the rat race, build a $500 smokehouse out in the country ... and rapidly begin earning more than $2,000 a month selling home-cured fish to bars and restaurants? Yep. Buck Taylor, a Florida man, has done just that ... and he insists that others (maybe you) can do it too!
How to Dress Fish for Smoking
Once you've finished the construction of your smokehouse and gathered together the necessary supplies, you're ready to smoke your first batch of fish. Which really means that you're ready to clean and dress your first fish.
Start by making a brine. It's easy. Just pour eleven pounds of salt into the tank (bathtub) you installed in the smokehouse. Fill the tub half full of water and stir well to dissolve the salt. Then add ice as necessary to keep the temperature of the brine at or below 60° Fahrenheit (check the temperature from time to time).
You can add as many or as few spices to the brine as you like. Just remember, though, that the extra ingredients cost extra money. Those two or three dollars' worth of seasonings must be reflected in the final taste of your product if you expect your customers to pay a premium price for the added touch.
I keep my overhead down by using just two spices—oregano and dried mustard—in my brine, and I find them all I need to give my fish the palate-pleasing aftertaste that my customers want. If you're determined to experiment with something fancier, however, here's some optional—and I repeat, optional —spices and flavorings that some smokers add to their brine: allspice, bay leaf, brown sugar, dill, garlic, ginger, honey, lemon juice, maple flavoring, molasses, onion salt, seasoned pepper, soy sauce, Tabasco, and white pepper.
As soon as your brine is ready and waiting (and remember to add a little ice from time to time to keep the solution at 60° F or lower), you can begin to clean and trim your fish.
Experience has shown me that the larger the individual fish, the better I like it when I'm preparing fillets for the oven. It's much easier to slice and trim four big 200-pounders than to dress out a hundred or so smaller fish. (I ought to know: Once I even cleaned an eight-foot-long, 548-pound blue marlin. You should've been there!)
Relatively large fish—those weighing more than, say, ten pounds—should he cut into slabs (see Fig. 2) for brining. Use your knife to make slits along the top and bottom of the critter's side parallel to its fins and backbone. Then cut across the fish just behind its head. When the knife hits bone, turn the blade sideways and work it toward the tail with a sawing motion while you keep the cutting edge as close to the backbone as possible to reduce waste. Use basically the same technique on the really "big 'uns" (fish weighing 150 pounds or more), but remove the chunks of flesh from the backbone one section at a time.
Billfish, incidentally, have concave hollows on either side
of their spines and, if you're not careful, these hollows will prevent your knife blade from getting down under all the meat attached to the backbone. Well I'm here to tell you that the strips of flesh which lie in these protected areas are absolutely the best-tasting parts of such fish and should be salvaged if at all possible. So push the pads of your fingers down against the bone and then slide them toward the critter's tail. The strips I'm talking about will come free quite easily . . . and are well worth the extra effort it takes to get them.
Any slabs of meat more than three inches thick should be sliced into smaller pieces so that the brine can penetrate them better. (If the solution can't work all the way through a thick chunk, the center of the piece won't cure properly.)
Smaller fish (trout, cats, snappers, etc.) that tip the scales at less than ten pounds can usually be split down the center, opened up, and smoked whole. Removal of the backbone from one of these "little 'uns" is optional, but the head should always be cut off and discarded.
Filleted or whole, large fish or small, leave the skin on all the pieces you smoke (it'll help reduce shrinkage). And one final tip: Remove the blood-strip (from the meat along the spine) of any fish that has one and throw the strip away. Yes, this adds to your waste . . . but it also greatly improves the taste of your finished product (and that, after all, is what will keep you in business).
Soak 'em in Brine
After you've sliced out a batch of fillets, wash all the chunks of fish thoroughly in running water and drop them into the tank of brine to soak overnight. TIP: If you put all the thinner pieces into one end of the tub and all the thicker ones into the other, you'll find it easier to load your oven the next day. (Why? Because, sooner or later, you'll want to sort out the thin slabs—which, logically enough, require less curing—anyway, so you can put them on the trays which go into the top of the smoker ... farthest from the fire.)
Before you go home for the evening, double-check to make certain that every single morsel of fish is completely covered by brine (even the merest corner of a fillet left sticking out of the solution overnight can spoil or will, at least, "taste funny" after it's smoked). It's also a good idea to cover the loaded tub with a sheet of plastic or a plywood top to keep out any insects that might have wandered into the smokehouse while you were working. No, a few bugs won't really hurt the fish you have soaking in the brine . . . but they have a way of expiring in the solution and winding up stuck to your choicest fillets. And customers are funny when it comes to finding such little surprises on the food they eat!
All finished? Fine. Now go home and get a good night's rest. You'll need it, because tomorrow's workday starts at 4:00 a.m.
How to Load the Oven
When you return to the smokehouse in the morning, you'll find that all the soaking pieces of fish are covered with a slick film. Wash it off by pushing your hand along the entire surface of each fish, or piece of fish, while you hold it under running water. Then repeat the process without the running water. The first step forces excess brine from the fillets and washes off the surface of the chunks of fish. The second squeezes much of the remaining moisture from each piece of meat. Both are important : If you don't wash the brine away, the inside of your oven will soon become gummy. If you fail to force the excess water out of the fillets, your smoked fish will be soft and wet inside.
Cut the soaked and washed fillets into four-inch squares so that the heat will penetrate them more evenly. Then coat the smoker trays with vegetable oil (to prevent sticking), and place the slabs of meat— skin side down , with the chunks spaced 1/4 inch apart—on the racks.
At this point I like to sprinkle seasoned pepper on my fish (blue marlin, for instance, is so bland that I think it's necessary to spice the species up a bit). You'll have to decide for yourself, though, if the extra cost is justified (your customers will quickly let you know).
As each tray is filled, slide it into the oven. Leave the door open as you load the smoker—to facilitate air drying—and, once all the fish are in, go around to the other side of the curing chamber and start the fire.
Smoking: The Low Temperature Phase
Pull the firebox out, place paper and kindling in its bottom, some branches and very small logs on top, and start a blaze. When the fire is burning well, add a couple of larger logs and—as soon as the big chunks of wood are aflame—slide the firebox back into the oven and halfway close the firebox's trapdoor.
Back inside the smokehouse, tightly close the oven loading door and watch the thermometer mounted on it. When the temperature inside the oven approaches 100° F, crack the loading door about four inches or so (a small cloud of pleasant-smelling smoke should emerge).
You'll soon find that you call regulate the temperature in the smoking chamber with the oven's two doors. Open the trapdoor to allow more draft past the fire ... and the smoker will heat up. Close the trapdoor and it'll cool down. And whenever you find yourself in a real bind—with the temperature inside the oven skyrocketing and threatening to damage a whole load of fish—just pop the loading door open as wide and as long as it takes to dump out the excess Btu's.
Bear in mind at all times that the proper regulation of your smoker's temperature is extremely critical. Apply too little heat, and your fish will not become completely cured. Allow the temperature to climb too high, and the slabs of meat will glaze over oil the outside and remain raw in their centers. The moral is obvious: Watch your thermometer carefully and regulate the temperature of your oven exactly as I tell you.
The first two hours of the smoke cure—prolonged drying, really—are conducted with the loading door kept ajar and the firebox door positioned to maintain a temperature of 120° in the smoker. This is as critical as any part of the smoking operation, so keep a sharp eye on everything. A sudden gust through the fire door can quickly jump the temperature of the blaze a few degrees which, in turn, can cause the flame to grow even brighter. This won't cause you any real trouble if you're on top of the situation ... but you certainly can't just walk off and leave your load of fish to take its chances alone.
By the end of the first hour or so of this 120° treatment, your fillets will be dripping water like ferns in a rain forest and tiny bubbles will have risen oil the top of each slab of fish. This is normal for the low heat stage of the cure, and the more bubbles and drops of water, the better. Along about this time, too, you'll notice that your smokehouse is filling with [A] the delicate aroma of smoked fish and, quite possibly, [B] people you hardly even know. When strangers begin sniffing tile air and hanging around to make small talk, you know you're in the right business!
Smoking: The High Temperature Phase
After your fish have cured two hours at 120°, close the oven's main door and open the trapdoor as much as necessary to raise the smoker's temperature to 140° F. The fillets will actually begin to cook now and (over a period of approximately five hours) will turn a golden brown.
Keep that oven smoky . If you can't see smoke coming out of the chimney, add bark, twigs, chips from tree Cuttings, etc., to the firebox. You're not trying to raise the temperature of the oven, remember, but you do want your fire to smoke profusely. (NOTE: Although some authorities recommend throwing handfuls of green branches and leaves on the blaze at this point to make its smoke thicker, I don't. Green wood and leaves, in my experience, can impart a nasty flavor to foods. Therefore, although I do use bark and twigs to increase the intensity of my fire's smoke during this phase of the cure, I always make sure that the chips, etc., are dry.)
Toward the end of the five-hour-long high-temperature part of the smoke cure, you can prod the pieces of fish with a finger. The slabs of meat should feel fairly solid ... and most definitely not soft or wet.
When your piscatorial pleasures are done just right, you'll know it! They'll be fit for a royal wedding banquet: golden brown, flaky, and barely moist inside. That's the way my fillets turn out anyway ... because that's the way my customers like them.
Then again, it's hard to predict just what your clientele will demand. Some people like their fish so thoroughly cured that it's downright difficult to chew ... others want it almost raw. Beer bars generally demand little two-ounce packages of very salty and hard-cured strips (that, when sold by the hundreds at 50¢ a pack, noticeably increase their patrons' consumption of brew), while cocktail lounges buy moist, flaky fillets, cut them into small bits, and give them away to their customers. You'll just have to experiment a little until you learn what the folks in your area prefer, and then adjust your drying and curing times—but not your oven's temperature!—accordingly.
When your fillets have smoked as long as you want them to, remove the trays of fish and set them out to cool for at least an hour. You can speed this part of the process, if you like, by setting up a fan or two to blow over the trays ... but don't try to hasten the cooling by putting the fish into a refrigerator while they're still warm. I made that serious mistake once, and found myself with an entire oven load of soggy fillets on my hands!
Once the slabs of meat are completely smoked and have thoroughly cooled, they can be frozen quite nicely and stored for some time. The cured and cooled fish can also be kept in the refrigerator unfrozen for up to a week ... but I wouldn't try to store them any longer than that.
Some Final Words of Advice
Work your way into this business slowly in the beginning. Try to line up your initial customers before you run off that first full oven load of fish. You're wise to smoke a few small batches of fillets on your own at the very start just to prove that you know what you're doing and to provide some of your potential accounts with a sample of your wares. Curing a whole smoker full of fish, though, can run into real money (an investment of approximately $500), and you should definitely have a few buyers lined up before you take that plunge.
Sooner or later, the manager of one of the supermarkets or restaurants you try to sell to is going to ask you if you have product liability insurance. When that happens, you can either go on down the street and peddle your fish to someone else (and there's plenty of folks you can deal with who'll never think to ask the question) ... or you can take out a liability policy on your goods. The only trouble with the second course of action is the fact that the liability insurance you'll have to buy is enormously expensive (and, therefore, a liability in itself). It can cost as much as 2% of your gross business. I'll leave the insurance decision up to you.
And my final sage words are, stay with it ! It'll take some time for people to gain confidence in your operation and begin buying from you regularly. In the meantime, even though your income may be only a fraction of what it will later become, you'll have to keep right on hauling wood, buying fish, cleaning the critters, carrying away garbage, manning the smoker, calling on customers, etc. Don't let that initial breaking-in period discourage you. I happen to know that, if you put out a good product, this little do-it-yourself business can support several people comfortably. Be enthusiastic! Keep plugging away!
I'm not here to tell you that being self-employed is easy. But take it from me (and I've lived both ways), I'd much rather be smoking fish in my own little enterprise than working myself into an early heart attack while doing something I hate just to make money I don't need.
In short, if you want to be as independent as I now am ... start smoking!
EDITOR 'S NOTE: This has been the second of a two-part article. The first installment—in which the author explained how to buy fish, build a smokehouse, price the final product to the customer, and handle other details of the business—appeared in the May/June 1976 issue of MOTHER EARTH NEW
Hickory Smoked?
We hear so much about "hickory smoked" these and those that some folks think hickory is the only fuel that can be used in the smoking process. This is simply not true, so don't panic if you find that you have no source of hickory with which to feed your oven.
What you want for your cure is smoke (and not necessarily, as many people think, hot smoke) that will both help preserve your fish and impart an appealing taste to it.
This means that what you DON'T want are softwoods of any kind. The wood from pine, cedar, hemlock, spruce—any tree, in short, that doesn't shed its needles in the fall—contains resins and pitch that both coat the meat in a smoker without preserving it and add an unpleasant taste to the fillets being cured.
What you DO want are hardwoods (trees that lose their leaves every winter). Apple, ash, beech, birch, butternut, cherry, chestnut, hickory, mangrove, maple, oak, sweet bay, and walnut are all good ... as are almost any other hardwood you can name. You can even work a pretty fair cure with manzanita roots, trimmings from grapevines, and corncobs if you have to.
Remember, though, that it's the smoke you're after more than the heat when you build that first fire in your oven. If the fuel burns too fast, dampen it with a little water.
You'll soon learn when to add wood to your firebox and how much to put in at a time. (The design of your oven, the type of wood you burn, the size of your logs, how heavily you load the smoker, etc., will all affect the situation.) In general, I add two four-inch-thick logs every hour during the low-temperature phase of the cure and slightly more fuel each hour after the temperature is raised.


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Talent Development For a Transforming World – Guest Blog By Jeanne Beliveau Dunn
By: Jeanne Beliveau Dunn, Vice President and General Manager, Learning@Cisco
Economic, technological and social trends are constantly transforming the business landscape around us. Gartner Research predicts that by 2015, 40 percent or more of an organization's work will be non-routine, up from 25 percent in 2010. According to a recent Cisco survey, three of every five employees believe it is unnecessary to be in the office to be productive, and two of three employees worldwide say they prefer a job with less pay and more flexibility.
Enjoy my discussion on The Talent Development Race, continue reading to learn more about the challenges the global workforce faces, and please join the conversation. Share your thoughts on how public and private organizations can collaborate to develop the skills tomorrow's workforce will need to be successful.
Entire industries are transforming overnight with shifts occurring in connected health care, transportation, government services and education. The challenges ahead lie in human capital transformation, and the great equalizers that can help solve this challenge are education and the Internet.
Considerable leaps in technology require equal or greater leaps in the education provided to those who operate and maintain these advanced systems. Aligning education and skills to new business realities will become a necessity. The industry needs to shift to outcome-based education that produces these new skills to prepare students to work in in-demand areas. New skills are needed including innovation, problem solving, global awareness, collaboration and communication. Organizations supporting the development of a large pool of these skills will have a global competitive advantage.
Students that can adapt to an increasingly globalized environment, understand the broad-reaching impacts of their decisions, and capitalize on change and turn it into an advantage will stand to become the leaders of tomorrow's networked economy.
In an effort to keep conversations fresh, Cisco Blogs closes comments after 60 days. Please visit the Cisco Blogs hub page for the latest content.


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- 1 Objects For Review Plugin for OJS
- 1.1 Enable the plugin
- 1.2 Review Object Types Management
- 1.3 Objects For Review Management
Objects For Review Plugin for OJS
This is the user documentation for the objects for review plugin for OJS. The plugin is developed in the project "Functional extensions and value added services for OJS" [1].
Enable the plugin
The plugin can be found under Journal Management > System Plugins > Generic Plugins > Objects For Review Plugin. Then click on the link "Enable" below.
Image 1: Objects For Review Plugin
After the plugin is enabled, you will see the following Objects For Review part on the editor's page:
Image 2: Objects for review plugin menu for editors
Click on the link "Review Object Types" to install or create new review object types, to update the installed, and/or to manage the existing ones.
Click on the link "Objects For Review" to set up, create and manage the objects for review. (Note that an active review object type must exists to be able to create an object for review.)
Review Object Types Management
Install default review object types
Choose one or several existing default review object types and languages and click on the button "Install" (s. Image 3).
Image 3: Review object types installation
Update review object type
If an existing default review object type has been extended with additional metadata, translated into a new language or if it's existing translation has been improved, you can update the review object type for that specific language. Select the desired review object types and languages and click on the button "Update" (s. Image 4).
Image 4: Review object types update
Edit review object type
You can edit the title and description of a review object type, manage the metadata list, and preview the form for the creation of the objects for review:
Image 4: Edit review object type
Manage review object type metadata
The reposition of the metadata can be changed (for the objects for review form). Further, you can choose which metadata are required and which should be displayed in the public object for review list. Press the button "Save" to record your changes. If necessary, you can add new metadata (click on the link "Create Review Object Metadata"), and edit, delete as well as copy them to another review object type (choose the created metadata and the review object type from the list and press then the button "Copy").
Image 4: Review object type metadata
Activate review object type
When your review object type is perfectly finished and ready to be used, click on the link "Activate" to be able to crate objects for review of this type.
Image 5: Activate review object type
Deactivate review object type
If you don't want the objects for review of a type to be created any more, deactivate the review object type by clicking on the link "Deactivate"
Image 6: Deactivate review object type
Objects For Review Management
There are three menu elements for the objects for review management: Assignments, Objects For Review and Settings.
First define the mode your journal is working in: 1 - the available objects for review will be published under a new menu "Objects For Review" in the horizontal navigation, interested authors can request the objects for review and the editor will be able to manage the object reviewers. 2 - editor matches object review author submissions to each object.
Define the weeks the reviews are due after. If the automatic e-mail notifications should be send to the reviewers before or after the due date, define the days when the notifications should be sent.
Finally, add some more information that will be published along with the objects for review.
Image 7: Objects for review settings
Objects For Review
Here you can see the list of the created objects for review. You can filter them by the editor or type, search for words in the title or abstract, and use the table column titles to sort the list as needed. You can also delete an object and create a new one. Depending on the mode your journal is working in (s. Settings above), you will also be able to assign an object to a reviewer (in mode 1) or to select an article that contains the review of the object (in mode 2).
Image 8: Objects for review
Create objects for review
Choose a review object type and press the button "Create". Fill in the required metadata fields, specify the language and if you have a copy of the object, eventually upload a cover page and write some additional information for the internal use only, specify the editor responsible for this object and define if the object is available for review i.e. can be reviewed.
Delete objects for review
Click on the link "Delete". This will also delete the whole object history i.e. all the existing assignments for this object.
Assign a reviewer
Clicking on the link "Assign" (in mode 1) will lead to a list of the journal authors. You can then select the appropriate author from the list, and ask him/her for the object review. This assignment will then appear in the list of the assignments. Note that an object can be assigned several times, to different authors, i.e. reviewed by different authors.
Select an article
Clicking on the link "Select" (in mode 2) will lead to a list of the journal articles. You can then select the appropriate article from the list, that contains the object review.


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Contact Us
Have any questions? While I'm happy to receive comments and questions from readers.
Email us directly here: email@example.com or
use the form below to contact us.
Have any questions? While I'm happy to receive comments and questions from readers.
Email us directly here: firstname.lastname@example.com or
use the form below to contact us.
Ladakh, "The land of Passes". The main tourist sites relate to Tibetan Buddhism, and to the stunning landscape. Ladakh is not only the home to some of the most beautiful, ancient and serene monasteries you'll ever see, but it is also rich in natural beauty – and it's this natural beauty that hits adventure hunger people like you so hard, because it's a barren beauty. Many travelers find themselves at a loss to understand how something so barren can yet be so beautiful. Be respectful, these are holy places & active monks in most of them. Ladakh with an exceptional trademark that is a mix of Indian, Tibetan & Buddhism linings make it a place which merits visiting.
Visiting Leh and Ladakh can be an awesome experience as both of these places are full with natural beauty and ancient monasteries. Have a ton of common excellence. There are various attractions in Leh and Ladakh that are loaded with great flawless magnificence, the rundown is comprehensive of ancient and serene monasteries you'll ever see, different religious places, royal residences of the eminence, different gompas, mountain crests, natural life safaris, experience movement spots and significantly more.
This delightful hilly area, consistently, is visited by a large number of local as well as foreign tourists every year mostly in months of June, July and August. It is both a prevalent summer and in addition a winter holiday destination. If you love going by road riding your own bike or a Safari it is the best place to visit in June and July. Its untouched excellence, snow-clad mountain tops, lavish greenery and detached places draw in a considerable measure of honeymooners as well. With a wide range of adventurous activities that it has to offer such as mountain biking, rafting, mountaineering, trekking and so on, it is well-known amidst adventure loving people too.


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Originally published January 9, 2013 at 8:02 PM | Page modified January 10, 2013 at 6:46 AM
Atlanta quarterback Matt Ryan still has to prove he can win in the playoffs
Falcons quarterback Matt Ryan has been great during the regular season — and just so-so in the playoffs, losing all three games he has played.
Seattle Times staff reporter
FLOWERY BRANCH, Ga. — Matt Ryan finds himself locked in the middle of a paradox, but one that has an easily discernible exit strategy. All he has to do is win a playoff game, and poof, it begins to evaporate.
For now, however, you have a quarterback with split personas. In the regular season, he's Matty Ice, renowned for his poise — this is a guy who threw a touchdown on his first NFL pass — and his ability to rally the Falcons from the brink of despair. In five seasons, Ryan has engineered 15 fourth-quarter comebacks and 22 game-winning drives.
This year, Ryan has received MVP chatter for leading the Falcons to the best record in the NFC. His coach, Mike Smith, said Wednesday that "individually, it's been his best year in terms of most of the markers you look for in a quarterback."
Except one, and therein lies the paradox. In three playoff games over the previous four seasons, Ryan has yet to produce a victory. He has thrown for less than 200 yards in all three of those games, and has more interceptions (four) than touchdowns (three). His playoff QB rating of 71.2 pales in comparison to his regular-season mark of 90.9.
It's getting dangerously close to being a legacy-killer for the quarterback selected third overall out of Boston College in the 2008 draft (15 spots ahead of Joe Flacco, who already has six playoff wins with the Ravens).
But rectify that omission to his resume, and Ryan will be celebrated both as the man who led the Falcons out of the wilderness of a 4-12 record the season before he arrived, and the one who can take them to the next level.
On Wednesday, with a large media contingent crowded around him in the Falcons' locker room, Ryan appeared relaxed and congenial. If he's lugging around the burden of validation, it wasn't evident.
When a reporter pointed out Atlanta's pivotal lapses in each of their previous playoff losses, Ryan replied, with mock gravity, "I hadn't thought about any of the three until you brought them up." Then he laughed and said, "I'm kidding."
Ryan has reasons to believe that things will be different this year. The Falcons have a new offensive coordinator in Dirk Koetter, the former Arizona State coach, who is credited with energizing the offense. Ryan says he has employed a new method of preparing for both the regular season and playoffs, upon which he declined to elaborate other than to say, "I think that's helped me."
He says the three playoff losses (all to Super Bowl-bound teams: Arizona in 2008, Green Bay in 2010, the New York Giants last year) have taught him "tons" of lessons. And the familiarity factor with his dynamic offensive weapons continues to grow, to the point where Ryan says he has more confidence in Atlanta's offense than ever. Even against a Seattle defense that warrants nothing but raves from the quarterback.
"I'm confident in the guys around us," he said. "We've proven we can go out there and be successful. You have to buy into that. You have to believe that."
The Falcons are a challenge to any defense, with two standout wide receivers in Roddy White and Julio Jones, and a Hall of Fame tight end in Tony Gonzalez.
"I feel more comfortable with the guys around me," Ryan said. "Having been in my second year with Julio now adds to that confidence level. Knowing Roddy and having played with him for five years, understanding him inside and out, and he understands me the same way, I think that helps.
"Playing with Tony now four seasons, to where we're at a different place, I think, than we've ever been. Those kinds of relationships, those kinds of things, help. Especially when you're in the heat of battle. Guys can talk to each other, we trust each other. I think that trust has shown up on the field."
And yet, it must show up Sunday, or the criticism of Ryan's inability to win in the postseason will only grow. Last year at this time, before the first-round game with the Giants, Ryan pointed out that Eli Manning had lost his first two playoff games before winning a Super Bowl in his third try. But Manning's Giants pulled out a 24-2 victory en route to Manning's second title. Ryan had to live another year with a lackluster playoff showing (199 passing yards, no touchdowns).
"I don't worry about it. I don't think about it," he said of past disappointments. "My focus is for this locker room, for the guys and the coaching staff who are all together. We've worked really hard during the course of the offseason and through training camp and OTAs to give ourselves the opportunity to be playing this time of year, and we want to play our best football.
"Really, that's the only thing I'm worrying about. Trying to do whatever we can do to play our best football Sunday."
And in so doing, crush the Matt Ryan paradox.
Larry Stone: 206-464-3146 or email@example.com.
On Twitter @StoneLarry
|Winless in playoffs
|Matt Ryan is having his best regular season, going 422 of 614 (68.9 percent) for 4,719 yards with 32 touchdowns, but he has struggled in three career playoff games, losing them all. His playoff losses:
|Pass Yds.
|at NYG
|at Ariz.


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Firebug 1.13 alpha 6Friday, November 29th, 2013
getfirebug.com has Firebug 1.13 alpha 6
Firebug 1.13a6 fixes 8 issues
Firebug 1.13a6 is compatible with Firefox 25-28
There are just couple of minor enhancements. Again we are mostly focusing and hardworking on adopting new Firefox debugging engine and doing great progress. This work will turn into alpha releases soon (we are yet blocked by missing platform APIs).
In this version, we improved design of the search options panel (see issue 6702):
And Firebug now supports -0 (negative zero), see issue 6631
There are other bug fixes and you can see them all.
Please post feedback in the newsgroup.
Jan 'Honza' Odvarko


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Talking about the country kitchen cabinets synonymous talked about inviting impression, a lasting look, warm, comfortable, and natural feel that will immediately ambushed every time we entered the kitchen. This is one of the kitchen cabinets of style options that will complement the look of a traditional or country style kitchen.
Country kitchen cabinets so popular and famous because it is designed to last longer with the material durability is as dependable as timber and offer exceptional design that wowed many homeowners. When we do a search for the country cabinets through a number of places, we will find a number of interesting facts like some below.
(1) The pine is a popular type of wood used in the manufacture of country cabinets because it has some benefits such as a fact that it has knots (that are visible) and wood graining and able to give a natural feel. In addition, the pine is a type of soft wood that is offered at a relatively affordable when compared to hardwood species, and certainly very easy to find in many places.
However, we must also pay attention to a number of weaknesses that are owned by pine, including the fact that the pine is such of soft wood that can easily get scratches and dents. If we had a bigger budget, then we can choose to get a cabinet made from other wood species such as oak, maple, cherry, hickory, and others are offered with a more diverse selection of colors, as well as its durability.
(2) We will find that the common color to create a stylish country look increasingly attractive among others; cream, butter yellow, light blue, and mint green. We can also find some distressing techniques that are used such as glazes and milk paint that will help improve the look of country kitchen cabinets without a doubt.
(3) For the style of the cabinet, we will find there a number of options in the country cabinets, including raised panel doors, decorative panels (such as stained glass, tin, or wire), and bead-board. All of these features in turn will help bring warmth and add to the character of the cabinet. In addition, we also will have the opportunity to display a collection of specific items in country style, which certainly will make the room more enchanting.
(4) In order to enhance the overall look of the room, we are allowed to present the design of open shelving in the country kitchen cabinets that can be used to display antiques or other collectibles owned. In addition, we will also give a warm impression by doing so. Do not forget to dress up our country finished cabinet doors using antique metal hardware such as wrought iron or glass or rubbed brass or bronze.
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Message Board
Jonathan Nasaw Message Board
Talk about the novels, new and used books that Nasaw has written!
Author Nasaw's Book Reviews
The Girls He Adored
Max is a sociopathic killer, with multiple personalities. He meets Dr. Irene Coogan, a psychiarist, in prison where he is being held for murder. Max has a taste for strawberry blondes and notices Irene's natural haircolor. He kidnaps her and takes her to his farm in the mountains which he shares with Ms. Miller...his former teacher, lover and current controller. Ms. Miller and Max share a past that drives him to kill young women with strawberry blo...
Twenty Seven Bones
Aria, June 2004, 25.00, 288 pp. ISBN 0743446534 He was an FBI agent for twenty-seven years, looking forward to retirement so that he can play golf and catch up on his reading but now that the time has come E.L. Pender is bored silly. He occasionally teaches a course at Quantico where he meets his old friend Julian Coffee, the chief of Police of St. Luke, an island in the Caribbean. Julian offers him a free vacation in his tropical paradise if P...


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Israel News - Stay Informed, Pray Informed
When the Palestinian Arabs complain about the Israeli "occupation," they primarily like to point out the poor economic conditions under which they live and to blame that on Israeli security measures that make movement and commerce difficult.
In particular, these antagonists will call out Israel for establishing dozens of roadblocks and checkpoints throughout Judea and Samaria (the so-called "West Bank"), a move made necessary by years of incessant Palestinian terrorism.
But with the decline in Palestinian violence in recent years, Israel has responded in kind by reducing the number of roadblocks from 44 in 2008 to only 10 at the start of this year. Israel's Foreign Ministry further noted that those 10 roadblocks and checkpoints are "normally open."
Certainly a mere 10 checkpoints is not uncommon between a sovereign state and a territory that seeks to become a separate sovereign state.
Nevertheless, the reduction and the increased freedom of movement doesn't seem to be helping the Palestinian economy. (Hint: That's because the roadblocks were never the primarily problem in the first place.)
Despite the Israeli gestures, the Palestinian economy in the "West Bank" slowed to a growth rate of just 5.2 percent in 2011. The culprit was a government budget crisis created by donor nations failing to make good on their promises to the Palestinian Authority.
In the Palestinian-controlled territories, a majority of the workforce is employed by the Palestinian Authority, which itself is unable to fully operate without regular massive international aid.
Israeli officials have long argued that in its current condition, the Palestinian Authority will be unable to operate as a sovereign independent state. Palestinian leaders have come under years of criticism for failing to adequately establish the institutions and mechanisms of a healthy independent nation, which was one of their primary obligations under the "Oslo Accords."
Meanwhile, the Gaza Strip, which the world says Israel is choking to death, is experiencing and economic boom. The Gaza economy grew by a whopping 27 percent in 2011 thanks in large part to new building projects made possible by reduced Israeli border restrictions. The growth has meant a 23 percent increase in GDP for Gaza's residents.
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Meh. I don't particularly like Subban or his chances, which are certainly worse at 5'9 than they would be at 6'1, but it's pretty obvious that skilled defensemen with speed to burn (like Subban) can get into the league without their height holding them back.RoyalDude wrote:Somebody reeeeeeeeeaaaaaaally likes Subban
Good on ya
What I dislike is your awful reasoning and lazy ass posting.
Hey remember when Dan Hamhuis was too short to be an effective top four defenseman on this team?


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Teacher resources and professional development across the curriculum
Teacher professional development and classroom resources across the curriculum
This workshop investigates the new American vision that resulted from the explosion of interstate transportation and industrial technology in the second half of the 19th century. Drawing on essays written to celebrate the Columbian Exposition of 1893 in Chicago, you can reflect on this new perspective, both cosmopolitan and expansionist, and its implications for the future.
Workshop 5: Introduction | Before You Watch | Lectures & Activities | Classroom Applications | Resources
© Annenberg Foundation 2017. All rights reserved. Legal Policy


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Save $$ During 'Des Moines Holiday Night Out' this Thursday Night, Dec. 13
Des Moines Holiday Night Out on Marine View Drive South will be held from 5 p.m. – 8 p.m. this Thursday night, Dec. 13.
"Shop locally for unique one of a kind gift items," reads an announcement. "Each business will be offering one-time only, Black Friday Style Pricing on products and services."
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- Serenity Salon & Day Spa (22201 Marine View Dr. S. Ste B.): Stop in to receive one time only offers!
- Teresa DeLeen Jewelry and Gifts (right next to Scotch & Vine): Receive special pricing on unique, artisan crafted vintage jewelry
In the Des Moines Square Building on 22014 7th Ave South:
- Waterland Wellness Masage – Voucher for a 20 minute Scalp & Neck Massage for $10 or $55 gift certificate for a one hour massage (no limit)
- Sea Your Soul Natural Skin Care – Handmade organic skin care products – $5 stocking stuffers and Holiday Gift Pack Specials
- Dr. Lynn Mikel Naturopathic Medicine – Receive 30% off all retail items in gift area (Himalayan salt lamps, scarfs, soy candles)
[Would you like to have a Blogvertorial story, Ad and/or Event Listing like this on a popular, fast-growing website seen by over 51,000 interested Local Readers every month? Email us for more info, or check out our Advertise page!]


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Missing Persons Clearinghouse
Campus Safety... Are You Concerned?
"We Thought That Tragedies Like This Only Happen To Other People."
By Douglas & Mary Lyall
On March 2, 1998, we received a telephone call that changed our lives forever. We were informed that our daughter Suzanne was missing from the State University of New York at Albany. Our reaction was one of disbelief and shock, leaving us confused and unable to think clearly. We know our daughter well and we were positive that she had not run away. Reluctantly, we faced the realization that we would not wake from this "bad dream." Life would not return to normal. We began to accept the unthinkable, that harm had come to her.
But how could this happen? We believed that tragedies like this only happened to other people. We thought that missing people were those who took undue risks by using street drugs or by hitchhiking, not to wholesome, responsible young lady like our daughter. How wrong we were. We were not prepared for this catastrophic event. How could we be?
We were very fortunate to have the help and cooperation of the University Police Department. They began looking for Suzanne immediately and reported her disappearance to local police departments without delay. However, all too often disappearances are not viewed as serious events. As a result, valuable time is lost. We are also aware that due to issues such as jurisdiction, the response of law enforcement agencies is not always as effective as it could be. These kinds of issues, if not resolved in advance, can mean costly delays.
Every parent must have confidence that they will be notified without delay if their child is unaccounted for. No one should be told that a waiting period must pass before an investigation can be initiated.
In our case, as time passed in the investigation we became aware that there were many needs that the police could not easily address. They had their hands full just handling the investigation. Questions and concerns included dealing with media and getting posters distributed. We needed the help of someone who could listen, advise, and refer us to other services. By searching and by chance, we found many experts in the community who have and continue to help us along the way.
This section summarizes the New York State "Campus Safety Act" and the Federal "Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act". It also offers specific information about staying safe and about available resources. This information is intended to instill a sense of caution, not a sense of fear.
What Is The NYS Campus Safety Act?
This law was enacted in 1999. It was prompted by the unexplained disappearance of Suzanne Lyall from the State University of New York at Albany campus in 1998. The reforms made by this lawacknowledge that improving campus safety must begin with swift and efficient investigative action and optimum access to missing person information by student's families and the public.
The Act:
- Requires all public, private, community colleges and universities in New York State to have formal plans that provide for the investigation of missing students and violent felony offenses committed on campus.
- Expands the responsibilities of the NYS DCJS Missing and Exploited Children Clearinghouse to provide assistance with the dissemination of information about missing college students.
What Is The Federal "Jeanne Clery" Act?
The "Jeanne Clery Disclosure of Campus Security Policy and Campus Statistics Act" was enacted in 1990. It is named in memory of 19-year-old Lehigh University freshman Jeanne Ann Clery, who was assaulted and murdered while asleep in her residence hall room in 1986. This law requires institutions which participate in any federal student aid programs to address the following:
- Crime Statistics. Institutions must disclose campus crime statistics for the three previous calendar years in the following categories: homicide, sex offenses, robbery, assault, burglary, vehicle theft and arson. They are also required to provide statistics for alcohol, drug and weapons possession arrests or referrals for campus disciplinary action.
- Timely Warnings. Institutions must, in a manner that is timely and will aid in the prevention of similar crimes, report to the campus community on crimes that are covered by this act, reported to campus security authorities, and considered by the institution to represent a threat to students and employees.
- Policy Disclosures. In addition to the disclosure of known crime statistics, various policies such as to whom crimes should be reported and a description of the campus security arrangement are also required. Schools are also required to maintain a daily public crime log.
- Campus Sexual Assault Victims Bill of Rights. Security policies must specifically address sex offense prevention. In cases of alleged sexual assault, the accuser and accused must have the same opportunity to have others present, both parties must be informed of the outcome of any disciplinary proceeding, and survivors must be informed of their options with regard to notifying law enforcement, obtaining counseling and changing academic living situations.
How Does My Campus Safety Measure Up?
Schools with aggressive crime reporting and low tolerance for criminal behavior tend to provide safer places of learning where students can focus on their educational goals.
Questions to ask the Admissions Office, Dean of Students or the Campus Public Safety Department include:
- Does the school publish campus crime information as required by the Student Right-To-Know and Campus Security Act of 1990? If so, obtain a copy.
- Do annual crime statistics include reports from the dean's office, residence life office and counseling centers? Ask how many and what type of cases were handled by the school judicial committee during the previous year.
- Are security logs open for public inspection?
- Are policies and penalties related to campus crime explicitly addressed during orientation and published by the school? Does the school have written policies and procedures for handling alcohol, drug and weapons laws?
- Does the school provide immediate medical, psychological, and legal aid to victims, as required by the Federal Campus Sexual Assault Victim's Bill of Rights?
- Do dormitories have central entrance/exit where access is restricted and preferably, monitored? If there is not a staffed reception area, an outside telephone should be available to visitors who must call a resident to gain access.
- Dormitories and room doors should be equipped with good quality locking mechanisms (which are always secured).
- Dormitory residents should insist that residential assistants and security patrols routinely check for unlocked and/or "propped" exterior doors and windows.
What Should I Do With the Results of My Inquiries?
Calculate campus crimes per thousand students and compare them with other schools. If the statistics appear to be higher than other institutions, they may indicate that there is more crime on your campus. Or conversely, they may indicate that your school is very aggressive in the reporting and investigation of criminal activity. Balance your evaluation by combining subjective impressions with calculations.
What Can Students Do To Promote Safety?
- Whether in person or on the Internet, know who you are befriending. Do not disclose personal information or place yourself in a vulnerable situation until you know people and know them well! If their opinions and actions are inconsistent with yours, limit or discontinue interactions.
- Exercise caution with regard to having photos and personal information disseminated in campus publications. Students have been "targeted" through the use of this information.
- Survey the campus and adjacent areas. Determine and use the safest routes between you residence, work, classes and activity locations. Are emergency telephones available? Are walkways frequently traveled or somewhat isolated? Are parking lots well lit and patrolled frequently? if you need to seek help quickly, are there places nearby where people tend to congregate? This knowledge gives you an important "edge".
- Create a "buddy" system by sharing your schedule with parents, roommate and close friends. Advise your roommate or leave a timed and dated note if you intend to change your normal schedule, particularly if you will not be returning in the evening. Give a network list of telephone numbers to your parents, academic advisor and friends.
- Whenever possible, travel in groups or use a shuttle service after daylight hours. Avoid short-cuts and walking alone at night.
- Do not loan your dormitory key or access card to anyone. Promptly have locks changed or reprogrammed if your keys or access card is lost or stolen. Always keep doors and windows locked.
- Never leave your valuable possessions (e.g., identification, wallets, checks, jewelry, credit cards) in open view.
- If your telephone has a speed dialer, program it with emergency numbers that include family and close friends.
- Learn basic escape techniques and occasionally practice them to maintain proficiency.
- Promptly report suspicious activities or unlawful conduct. Doing so can make a difference!
- If you intend to live off-campus, carefully evaluate facilities and ensure that they meet your minimum safety standards. Do you feel comfortable in the building, with the neighbors and in the neighborhood? Is the building well maintained? Is the building owner or manager responsive to questions and needs?
For additional college campus safety information, visit the following sites.


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President Obama announces the National Export Initiative, a single, comprehensive strategy to mobilize the Federal Government to promote increased American exports, level the playing field for American companies, and create new jobs for American workers.
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text: We first meet Joan Crawford, star of the moody flashbackfest Possessed, wandering aimlessly through the city streets, moaning "David....David." She goes to pieces in public and is rushed to the mental ward, where a team of psychiatrists try to find out who she is and where she's been. Who she is is a practical nurse, hired by Raymond Massey to care for Massey's invalid wife. While going about her duties, Crawford renews her acquaintance with an old flame, architect Van Heflin. Though Heflin is indifferent, Crawford is still crazy for the man. She remains so even after marrying her employer Massey, whose wife has committed suicide. Any further details would give away the ending, but we can note that Van Heflin's character name is David. Best scene: Crawford, descending into schizophrenia, imagining that she's killed Massey's vitriolic daughter Geraldine Brooks. While the psycho-babble delivered in the asylum scenes is laughable, Possessed still holds up well as one of the best of Joan Crawford's Warner Bros. soap operas. This black-and-white film is also available in a colorized version, but don't blame us. Hal Erickson, Rovi