text:
of degrees
& programs
Fall: January 15
Applications are evaluated as they are received through the application deadline. It is advantageous to apply early.
Number Required: 3
From Whom: Letters of recommendation should be obtained from college/university faculty members familiar with the applicant's academic competence and employers or supervisors who can attest to the applicant's maturity and ability to perform graduate coursework.
Coursework in Biology and Chemistry
are required.
A baccalaureate degree in Biochemistry, Biology, Biophysics, Chemistry, Engineering, Physics, or Zoology is required for admission to the Ph.D. program in Physiology.
The Statement of Goals should be approximately 500-1,000 words in length and should include the following elements: your interest in Temple's program; your research goals; your future career goals; and your academic and research achievements.
The GRE is required. Scores greater than 600 are typical of applicants on the verbal and quantitative sections of the GRE.
Minimum TOEFL score or range of scores needed to be accepted:
550 paper-based, 213 computer-based, or 79 internet-based.
The top 50% of applicants are invited to interview with the Admissions Committee. The department schedules individual interviews. Alternate arrangements can be made for extenuating circumstances that preclude an on-site interview.
A resume is required.
Students who enter the Ph.D. program may be considered for advanced standing based on relevant coursework. The Admissions Committee recommends the awarding of advanced standing on a case-by-case basis as applications are reviewed. The maximum number of advanced standing credits awarded is 36.
Test waivers are considered on an individual basis,
but are typically granted when transferring from another graduate program or professional school.
Number of Didactic Credits Required Beyond the Master's: 38
Required Courses:
In Fall 2006, the Department of Physiology began to participate in the "Interdisciplinary Program in Biomedical Sciences" at the Temple University School of Medicine. The program requires Ph.D. and M.S. students to take a defined set of courses over the first two years:
Cancer Biology
Cell Structure and Function
Host-Pathogen Interactions
Molecular Approaches to Research
Principles of Development
Principles of Genetics
Principles of Organ Pathology
Principles of Pharmacology
Principles of Physiology
Proteins and Enzymes
Cancer Biology
Cell Structure and Function
Host-Pathogen Interactions
Molecular Approaches to Research
Principles of Development
Principles of Genetics
Principles of Organ Pathology
Principles of Pharmacology
Principles of Physiology
Proteins and Enzymes
Generally, students of Physiology take Biostatistics and "Principles of Physiology" as well as two 1-s.h. courses comprising Scientific Communication, Scientific Integrity, and Bioethics.
In addition, all students take the following required courses:
Anatomy/Cell Biology 503: Histology
Medical Biochemistry, including the Molecular Biology and Endocrinology modules
Physiology 500, 501, 507, 509, 520, 522, 531, 537, and 545
Statistics (at the School of Medicine)
Dissertation research (6 s.h.)
Internship: No internship is required.
Language Examination: No language examination is required.
Written Preliminary Examination:
The written preliminary examination tests the retention and integration of physiological facts and concepts obtained through the student's didactic coursework. It is taken the Spring semester of the second year, after the required formal coursework is completed.
The written exam tests the material covered in Physiology courses. (Material from courses taken outside the department is not tested.) The exam is divided into four separate components. Four hours are allowed to complete each of the four components. Two of the components consist of multiple choice questions covering the formal coursework. The other two components ask essay questions that may include calculations and problem solving wherein the student is expected to explicitly describe the underlying logic of the answer.
The Graduate Faculty of the Department of Physiology write the questions. In grading the exam, the evaluators look for an understanding of core concepts, adequate knowledge of facts, and the application of physiological principles and problem-solving skills. Students must achieve a score of 80% on the written preliminary exam to pass.
The exam is administered once a year in April. It runs two days, from 8 a.m. to 12 noon and from 1 p.m. to 5 p.m. It is proctored by a faculty member.
Oral Preliminary Examination:
After the written exam is passed, an oral preliminary examination is scheduled. The oral prelim is designed to test the student's knowledge of the pertinent scientific literature in the area of the student's doctoral research. It can only be taken after the written preliminary examination is passed.
The oral preliminary examination is designed for each student in the Ph.D. program by her/his Dissertation Advising Committee (DAC). The DAC is selected by the student in conjunction with her/his primary advisor no later than 3 months following the written examination. The point of the oral preliminary examination is to ensure that the student has a solid knowledge of the published research literature in her/his research area of Physiology and an understanding of the pertinent concepts. At the time of the examination, it is expected that the student will have already selected a research area and have begun experiments, but that the final project would not have been completely delineated. Within one year of a DAC being formed, the committee meets with the student to set up the examination. The student meets with each member of the DAC and requests a topic for the oral exam. The assigned topics include issues, questions, or controversies in Physiology that directly bear on the area of the student's research. Each DAC member identifies specific published research articles that serve as a starting point for the student's library research. It is the student's responsibility to read the assigned and related papers, seeking as much help from the DAC members as necessary to thoroughly understand them.
A public oral examination is scheduled by the student in conjunction with the DAC within 1 year of passing the written preliminary exam. At the examination the student makes a short (30-40 minute) presentation on the assigned topics and then responds to questions from the DAC and audience. When the student has completed presentation of all topics and answered all questions, s/he and the audience leave the DAC to confer privately on whether the student has passed all portions of the examination. The student must demonstrate knowledge of facts and concepts and the ability to comprehend the research literature. If the student did not perform satisfactorily on a topic in the exam, the DAC may schedule a reexamination as necessary, until the DAC is satisfied.
Dissertation Proposal:
The dissertation proposal should be 10 typed pages or less. It should provide sufficient background, specific hypotheses, objectives, an outline of experimental methods, and the anticipated analytical and statistical approaches. The proposal will serve as a guideline and may be subject to modifications at the consensus of the DAC.
The dissertation presents original scientific research carried out by the student. The work should demonstrate knowledge of research methods and mastery of the student's primary area of interest. The dissertation should be a significant piece of research in Physiology, suitable, in the opinion of the student's DAC, for publication in a peer-reviewed journal. Submission of some or all of the research to a peer-reviewed journal is required, although acceptance of the work for publication in the journal is not. It is expected that the results of the student's scientific research for the dissertation will have been presented at one or more national or international scientific meetings prior to the defense. Students are required to present publicly to the academic community in the form of an oral seminar and dissertation defense, and to answer all audience questions. The DAC determines acceptability of the dissertation, oral presentation, and its defense.
The DAC oversees the student's doctoral research and is comprised of at least three Graduate Faculty members. Committee compositions must be approved by the department's graduate committee. Two members, including the Chair, must be from the Physiology Department. A member from outside the department is recommended. The Chair of the DAC is responsible for overseeing and guiding the student's progress, coordinating the responses of the Committee members, and informing the student of her/his academic progress. S/he must have her/his primary academic appointment in Physiology.
The Dissertation Examining Committee evaluates the student's dissertation and oral defense. This committee is comprised of the DAC members and at least one additional Graduate Faculty member from outside the Physiology Department. The Outside Examiner should be identified no later than the beginning of the semester in which the student will defend the dissertation.
If a student needs to change a member of a committee, the new member must be approved by the department's graduate committee and registered with the Graduate Secretary and the Graduate School.
Members of the Dissertation Examining Committee decide if the quantity and quality of research, and the significance of the conclusions drawn from it, are adequate for a dissertation and defense. The Committee votes to pass or fail the dissertation and the defense at the conclusion of the public presentation. In evaluating whether the dissertation and its defense are acceptable, the committee takes into account the following factors: the clarity of the student's presentation and speaking skills; the student's professionalism; the student's grasp of the significance of her/his work; the breadth and depth of the student's knowledge of her/his field and the relationship of her/his work to other work in the field; the adequacy of the student's answers to questions; and the student's maintenance of a respectful, professional tone in response to questions while defending the dissertation.
Students who are preparing to defend their dissertation should confirm a time and date with their DAC and register with the Graduate Secretary at least 15 days before the defense is to be scheduled. The Graduate Secretary will arrange the time, date, and room within two working days, and forward the appropriate forms to the student. After the Graduate Secretary has arranged the time, date, and room for the defense, the student must send to the Graduate School a completed "Announcement of Dissertation Defense" form at least 10 working days before the defense. The Department will post flyers announcing the defense.
Dept. of Physiology
School of Medicine
Philadelphia, PA 19140
Steven P. Driska, Ph.D.
Program Coordinator:
Steven P. Driska, Ph.D.
Graduate Chairperson:
Satya Kunapuli, Ph.D.
Steven R. Houser, Ph.D.
Graduate students may pursue their research interests in Physiology using a wide variety of techniques from the molecular to the systemic level. The Physiology Department has faculty members conducting research and publishing in the areas of cardiac, cardiovascular, gastrointestinal, platelet, pulmonary, and smooth muscle physiology. A graduate program with an emphasis on Exercise Physiology is provided in collaboration with the research faculty of the Kinesiology Department.
Time Limit for Degree Completion: 7 years
Health Sciences
Students are required to complete the degree program through classes offered before 4:30 p.m.
Dept. of Physiology
School of Medicine
Philadelphia, PA 19140
Members of the department affiliated with the Sol Sherry Thrombosis Research Center provide opportunities for students to undertake interdisciplinary research in thrombosis. Likewise, members of the department affiliated with the Cardiovascular Research Center allow students to perform interdisciplinary research in a broad range of cardiovascular basic and clinical areas.
Not applicable.
Not applicable.
Research specialties of the faculty include airway and gastrointestinal smooth muscle physiology; cardiac electrophysiology; cardiovascular physiology; heart failure; neonatal development of the pulmonary system; platelet physiology and G-protein coupled receptors; and pulmonary physiology, including the use of perfluorochemicals for liquid breathing and cryoablation.
Graduates of the Ph.D. program typically obtain postdoctoral fellowships for further training before ultimately finding employment in academia, research institutions, the pharmaceutical industry, or the government. The Ph.D. program provides excellent preparation for any of these career options.
The department allows non-matriculated students to take selected graduate courses, such as "Principles of Physiology." If the student matriculates in a degree program, some of these credits may be transferred to meet program requirements, consistent with Graduate School guidelines and regulations.
The department offers 12-month assistantships, which provide a stipend and tuition remission, to students in the Ph.D. program. The assistantships are intended to support the student while s/he is completing the educational requirements of the Ph.D. program. A separate application is not required.
Updated 2.9.07


text:
|★阿修羅♪ > 戦争79 > 899.html ★阿修羅♪
Venezuelan Government To Launch International 9/11 Investigation
By: Paul Wilson, Alex Jones on: 31.03.2006 [09:55 ] (4051 reads)
Billionaire philanthropist Jimmy Walter and WTC survivor William Rodriguez this week embarked on a groundbreaking trip to Caracas Venezuela in which they met with with the President of the Assembly and will soon meet with Venezuelan President himself Hugo Chavez in anticipation of an official Venezuelan government investigation into 9/11.
Venezuelan Government To Launch International 9/11 Investigation
Truth crusaders Walter and Rodriguez to appear on Hugo Chavez's weekly TV broadcast
Paul Joseph Watson & Alex Jones/Prison Planet.com | March 31 2006
Billionaire philanthropist Jimmy Walter and WTC survivor William Rodriguez this week embarked on a groundbreaking trip to Caracas Venezuela in which they met with with the President of the Assembly and will soon meet with Venezuelan President himself Hugo Chavez in anticipation of an official Venezuelan government investigation into 9/11.
Rodriguez was the last survivor pulled from the rubble of the north tower of the WTC, and was responsible for all stairwells within the tower. Rodriguez represented family members of 9/11 victims and testified to the 9/11 Commission that bombs were in the north tower but his statements were completely omitted from the official record.
Jimmy Walter has been at the forefront of a world tour to raise awareness about 9/11 and has still yet to receive any response to his million dollar challenge in which he offers a $1 million reward for proof that the trade towers' steel structure was broken apart without explosives.
Rodriguez said that he was told an FBI agent had asked the hotel him and Walter were staying in turn over a list of names of residents. Upon hearing this, the National Assembly provided armed military protection for the entirety of the trip. In addition, Walters said that CIA agents were seen surveilling the beach on which he and Rodriguez had handed out free DVD's a day earlier.
The US government attempted to sabotage the trip by putting Rodriguez, who has been decorated at the White House itself, and Walter on a no fly list.
Rodriguez (pictured above) and Walter are educating top Venezuelan officials on the evidence that 9/11 was a self-inflicted wound carried out by the military-industrial complex. They have also appeared on every Venezuelan television and radio station both private and state owned and have given huge presentations to major universities.
Upon visiting, Rodriguez said that the President of the Assembly, Nicolas Maduro's home was brimming with books, videos and documents about the 9/11 cover-up. Maduro, Venezuela's top legislator, intoned that he was ready to create an international investigative committee, looking into the "international crime scene" that is 9/11 and that this would be structured via Hugo Chavez's government.
Rodriguez and Walter are also set to appear on Hugo Chavez's weekly broadcast 'Alo Presidente' - which is often subsequently the source of major international headlines. If there is no coverage of this event then we know for sure that a blackout order is in place.
Rodriguez and Walter offered their full support for Charlie Sheen's recent public stance on 9/11 and were heartened by his efforts. The potential of a government level inquiry endorsed by Hugo Chavez dovetails with Sheen's call for an independent investigation to be carried out by political foreign nationals.
Though the establishment media will no doubt seek to demonize Chavez as a militant with an axe to grind, this is an exciting development and the next step on the road to a genuine investigation that will seek to uncover the truth rather than hide skeletons and whitewash as was witnessed with the staged Kean committee.
Click here to listen to Rodriguez and Walter's interview on The Alex Jones Show. Please support our massive bandwidth costs by subscribing to Prison Planet.tv.
Thanks to hellsbells
次へ 前へ

subset: commoncrawl


text:
Text Size Large SizeMedium SizeSmall Size Color Scheme Black SchemeWhite SchemeGrey SchemePaper Scheme
Aliens and Vampires...What's the world coming to?
Contains spoilers for Breaking Dawn and The Host Bella's been a wife, mother and vampire for nine years...Wanda's been a welcome alien among the human resistance for little over a year....what happens when they meet? Post-Breaking Dawn and post-The Host.
This is finished, but for some reason my computer won't let me tick the completed box....
1. Chapter One
Rating 5/5 Word Count 953 Review this Chapter
Wanda's POV
I woke feeling...strange. Nauseous, even, although not quite that extreme. My throat was dry, and I swallowed thickly. It was only then, after my head had cleared, that I realised Ian wasn't spread out across our mattress as usual. Turning, I found his midnight-blue eyes and felt my heart give a fluttery thump. A strand of my silky golden hair fell across my face, and I smiled as Ian brushed it back gently. He gently took me into his arms, and I rested my face against his shoulder. He was always so gentle...even when I was in Mel's body, after his initial reaction he had always been kind to me. And now he was my partner. I would never leave this planet.
"Are you alright, Wanda?" he asked softly, distracting me from my thoughts. I nodded.
"I'm fine," I whispered back. Indeed I was. The nausea had passed, and I felt fine. Nothing bar the almost overwhelming love I felt for Ian...it was amazing how it had taken me nine lives to find the one person I was willing to stay with. I would die the final death just for Ian. As if sensing my thoughts, Ian smiled and leant down to kiss me gently.
Bella's POV
For the nth time since we discovered the existence of the strange, parasite-like aliens, who called themselves 'souls', I found myself wanting to go to the desert. Why? What awaited us out there?
"Let's go to the Sonoran," I said aloud suddenly, although quietly. All heads turned to look at me as I broke the long silence that had hung over our family for hours.
"Why?" Edward asked softly from beside me, a slight frown creasing his perfect forehead. I just shrugged.
"I just have a feeling we should go there, that's all," I murmured. "I keep thinking we might find something there."
"Such as?" Jake drawled from where he sat with Renesme. She was such a beautiful young woman, although she was only nine. It almost hurt that her childhood had gone by so quickly.
"I don't know. But why don't we go anyway? It'll be cloudy there this time of year...and perhaps we could all use a change of scenery," I added. Alice leapt to her feet, although I knew for a fact she couldn't see far into our future because of Jacob. It frustrated her, but it seemed my idea had given her back some of her old enthusiasm.
"We should go!" she exclaimed, clapping her hands delightedly. Jasper laughed as Edward rolled his eyes with a sigh. I smiled.
"So we should be fine?" I asked her, and she shrugged.
"As far as I can tell, what with the dog and Nessie," she replied. Luckily the term 'dog' wasn't the insult it used to be. Emmett grinned widely.
"Well then...what are we waiting for?"
Wanda's POV
"Jamie!" I exclaimed as Melanie's brother almost ran into me and Ian. I had to look up to see his face...he was getting so tall! Then again, everyone was taller than me. Jamie grinned.
"Hey Wanda, Ian," he replied. I realised with a start that he didn't have to look up as far to look Ian in the eyes, and Ian was tall. "D'you wanna join me? I'm going to play soccer with Jared, Mel and Kyle...Sunny's there too, but she's not playing," he added. I smiled.
"Let's see if I've gotten any worse," I said cheerfully, and let him lead the way. I knew Ian was always up for a game. His hand found mine as we followed Jamie through the dark corridors.
Bella's POV
The desert was a nice change. There was nothing to stop us from running as fast as we liked, and Jacob kept up easily. Renesme didn't have too much trouble, but she still tired, unlike the rest of the Cullens. She was on Jake's back at the moment, getting a free ride. He could never refuse her anything. We were racing, Edward and I, when I first caught the scent.
Real humans, not alien-controlled humans. Real humans.
I stopped, and the rest of the Cullens halted around me, instantly cautious. I was often the one to pick up scents first.
"Bella?" Edward began, but then stopped and exhaled swiftly. I nodded.
"Humans," I told Jake as the others caught what I had smelt. "Real ones. They're close too," I added, taking the scent again. I frowned at the same time as Carlisle and Edward. "Strange..."
"Indeed," Carlisle agreed, as Edward translated Jake's silent question.
"There seems to be a soul with them," he said softly as Renesme touched Jake's cheek to explain what she too could smell. "Actually with them."
"Her scent is mixed in with that of the other humans," Carlisle continued as Edward and I paced forward. I lifted the shield off my mind so he could hear what I was thinking. It was difficult still, but not as hard as it used to be.
'These humans accept her...she's one of them. Should we go investigate?' I asked, before letting the shield return to how it was. It was difficult to hold it off for a long period of time. Edward nodded slightly, just enough for me to see out of the corner of my eye. We returned to our family.
"We're going to investigate," Edward told the others as I looked silently towards where the scent was stronger.
"We're coming too," Rosalie said stubbornly, folding her arms. I smiled at her, and she returned the expression. None of us were thirsty, which would have been the deciding factor.
"We won't separate again," Esme murmured, and then we were running.
- Author
- Ashuri
- Rating
1 2 3 4 5
- Reviews
- 62
- Words
- 11732
- Views
- 1
- Published
- 16 Aug 08
- Updated
- 24 Sep 08
- Status
- In Progress


text:
This port is for a printer filter of EPSON PM-G700. The filter is
called Photo Image Print System for Linux and there exist the filters
for other EPSON bubble jet printers. By using this driver you can
print out as high quality as you use the Windows driver. See the below
WWW: http://www.avasys.jp/
There is no configure plist information for this port.
No installation instructions: this port has been deleted.
The package name of this deleted port was: pipsg700
PKGNAME: pipsg700
There is no flavor information for this port.
ONLY_FOR_ARCHS: i386
distinfo: There is no distinfo for this port.
NOTE: FreshPorts displays only information on required and default dependencies. Optional dependencies are not covered.
No options to configure
Number of commits found: 14
2012-09-20 www/linuxpluginwrapper: doesn't support ELF symbol versioning, yet.
pips ports don't work anymore as the depend on www/linuxpluginwrapper
Approved by: ume (maintainer)
- update png to 1.5.10
- Kick MD5 Support
- update to 1.4.1
Reviewed by: exp8 run on pointyhat
Supported by: miwi
- update to jpeg-8
- bump all port that indirectly depends on libjpeg and have not yet been bumped
or updated
Requested by: edwin
Bump portrevision due to upgrade of devel/gettext.
The affected ports are the ones with gettext as a run-dependency
according to ports/INDEX-7 (5007 of them) and the ones with USE_GETTEXT
in Makefile (29 of them).
PR: ports/124340
Submitted by: edwin@
Approved by: portmgr (pav)
- Welcome X.org 7.2 \o/.
- Set X11BASE to ${LOCALBASE} for recent ${OSVERSION}.
- Bump PORTREVISION for ports intalling files in ${X11BASE}.
Bump PORTREVISION on glib12/gtk12 consumer ports to ease the upgrade path.
Discussed with: kris
Approved by: portmgr (implicit)
add SHA256.
the distribution was rerolled.
Reported by: pointyhat via kris
make it fetchable again by changing MASTER_SITES.
The coporate name was changed from EPSON KOWA Co. to EPSON AVASYS Co.
Reported by: pointyhat via kris
- master site was moved.
- most of the tarballs were rerolled.
- preparation for adding EPSON Stylus C80 Series support.
add slave port for Photo Image Print System for Linux --- EPSON PM-G700
Servers and bandwidth provided byNew York Internet, iXsystems, and RootBSD
8 vulnerabilities affecting 120 ports have been reported in the past 14 days
* - modified, not new
All vulnerabilities
Last updated:2019-05-23 20:44:01


text:
including sheet music, mp3 and Charanga resources
Luke Styles is a UK based composer, represented by IMG Artists. Luke recently completed 3 years as the Glyndebourne Young Composer in Residence and 1 year as composer in residence at the Foundling Museum. Luke has been a prolific composer of operas having composed two chamber operas, three youth operas and a cabaret opera. They have been performed on the famous Glyndebourne main stage, the Vaults Festival and the Royal Opera House Covent Garden by the London Philharmonic Orchestra under the baton of conductors such as Vladimir Jurowski. Luke is currently working on two new operas, one for the Perth Festival and another for Opera Philadelphia, with premieres in 2018 and 2021 respectively. Alongside his operatic work Luke is working on a concerto for Double Bass and a Song Cycle for Mark Padmore. Most recently Luke has created new works for the London Sinfonietta, the 2014 Commonwealth Games and the Aldeburgh Festival.
Song Credits
Music by Luke Styles
Lyrics by Alan McKendrick
Written in collaboration with students at Thomas Wolsey School, Ipswich. Workshops delivered by Luke Styles, Alan McKendrick and a team of artists from Snape Maltings, consisting of Alfie Carpenter, Carl Cole, Joe Mace and Kimberley Moore.
Piano Backing Track
Performed by Nathan Williamson
Recorded by Mike Challis


text:
Northern Power Sports
Authorized Odes Industries Dealer
2017 SPECIAL EDITION X4 1000cc UTV
These special edition X4 models give you the power to customize your unit up to 18 different ways. First, choose between 3 different body color options of black, white, and red. Second, choose between 6 different power coating colors for the door frames, radiator guards, a-arm guards, rear bumper, and roll cage. Those colors include vibrant blue, brilliant white, gloss red, alien green, hyper orange, and hot pink. All of these X4 models come with special edition graphics as well to really make your unit stand out!
- ZEUS Touch 7" LCD with GPS Mapping
- Vi-LOCK™ Boxed A-Arm Suspension
- Powder Coated Rollcage, Bumpers, Etc.
- Delivers 14" of Travel + 16" of Ground Clearance
- 1000cc V-Twin 86 HP
- 2200lb Towing Capability
- Lockable Rear Tool Boxes
- Stowable Roof System
Standard Features
- ZEUS Touch 7" LCD
- Vi-LOCK™ Boxed A-Arm Suspension
- Powder Coated Roll cage
- Powder Coated Bumper F/R
- Powder Coated Door Frame
- Powder Coated A-Arm Guards
- Powder Coated Radiator Guards
- 32" Combo LED Light Bar
- 3500lb Front Winch
- HD Composite Roof
- Metal Frame Doors
- Passenger Seat Storage (Underneath)
- Locking Glove Box
- Rear Tie Down Bars
- Stowable Full Windshield
- Rearview Mirrors
- Push Button Start
- 15" Aluminum Wheels
- 29" Tires (8 Ply)
- Extended Fender Flares
- Tow Hitch Receiver - 2" Tow Ball
- Triple Tone Ergonomic Adjustable Seating
- (2) 12v Interior Power Outlet
- Metal Radiator Guards
- Integrated Turn Signals
- Lockable Gas Cap
- Cargo Bed Tie Downs
- Dual Core Performance Radiator Hoses
- Washable Radiator Screen
- Sealed Battery/Electric Box
- Snorkled Air Intake
- 4 Wheel Disc Brakes
1000cc V-Twin
Our 1000cc V-Twin engine provides 86 HP and combined with our CVTech Clutch you can tow an industry...
ZEUS Touch
This LCD screen comes standard on the 2017 Dominator X, Raider and Assailant models. The LCD screen...
Vi-LOCK™ Technology
Vi-LOCK™ Suspension Technology is the latest and greatest thing to hit the off-road industry. Mud,...
8" & 32" LED Light Bars
All Dominator X models come equipped with (2) LED light bars allowing you to extremely illuminate...
Electronic Dump Bed
All Dominator and X models come with an 800lb dump bed. A simple push of a button from the drivers...
Lockable Tool Boxes
All X models come with dual locking tool boxes on each side of the rear bed. No more throwing your...
Stowable Windshield
Uniquely designed with your convenience in mind, our stowable window is easily stored in the roof when...
15" Wheels
Our 29" 8-Ply Tires wrapped around our aggressive 15" Aluminum Off-road wheels allows you to tackle any...
HD Front Bumper
The Dominator X and Dominator Line Up come complete with a heavy duty brush guard that is equipped with...
Rear 2" Tow Ball
Tow up to 2200lbs with our 2" tow hitch included with every UTV and ATV that we manufacture. The ball...
Exclusive Offers
Want to receive EXCLUSIVE OFFERS and the chance to receive FREE gear and merchandise from ODES INDUSTRIES? Fill out our short form and we will send you special savings and the opportunity at FREE Prizes!
Store News
Come visit us today to Test Drive the latest and greatest UTV's, Side by Sides, and ATV's from ODES INDUSTRIES. We now carry the new ASSAILANT 800cc ATV! This is one amazing machine packed with features and power! Come test drive your favorite machine today!


text:
Evolution Medical
Office of the Minnesota Secretary of State
Assumed Name | Certificate of Assumed Name
Minnesota Statutes, Chapter 333
The filing of an assumed name does not provide a user with exclusive rights to that name. The filing is required for consumer protection in order to enable consumers to be able to identify the true owner of a business.
List the exact assumed name under which the business is or will be conducted: (Required)
Evolution Medical
Principal Place of Business: (Required)
11307 Harness Draw, Woodbury, MN 55129
Nameholder(s) Benchmark Advisors LLC, 11307 Harness Draw, Woodbury, MN 55129
By typing my name, I, the undersigned, certify that I am signing this document as the person whose signature is required, or as agent of the person(s) whose signature would be required who has authorized me to sign this document on his/her behalf, or in both capacities. I further certify that I have completed all required fields, and that the information in this document is true and correct and in compliance with the applicable chapter of Minnesota Statutes. I understand that by signing this document I am subject to the penalties of perjury as set forth in Section 609.48 as if I had signed this document under oath,
Filed Oct. 16, 2016
Ben Kremer


text:
Best buffet if price don't matter: M Resort
Best buffet if price matters: Main Street Station
Don't care for Fitzgeralds, had them for lunch, very blah.
Orleans dinner buffet was blah also.
If you want a really good meal and don't mind eating early, here's the play. Sunday through Thursday get to the Bellagio around 3:30 pm to 3:45 pm. They'll be a line because if you get to the register and pay by 4 pm, you get the lunch price which is about 20 bucks. After 4 pm it's the dinner price of about 30 bucks. The feature at this buffet is the crab legs. They're fantastic and already split for you.
M resort for dinner, Bellagio, Main street station(if downtown)., Wicked spoon at the cosmopolitan, rio is good ...just miss the days before Harrahs owned it, so much better.
Just get a double double on Trop and drink more booze
Beyond reasonable. $25 for Champagne brunch.
Dinner buffet is $30.


text:
Steps on the Path to Enlightenment, Vol. 3 - Praise
"From my first encounter with Professor Geshe Lhundub Sopa in 1962, I have been impressed with his kindness, patience, and thorough-going scholarship, qualities so strong that they obviously are based on profound realization. When he received his Geshe degree, he graduated first among the first rank, emerging as his year's national hero; he truly embodies what being a well-versed Tibetan scholar requires-the ability to think and react within many different systems. His good-humored, compassionate persistence and forbearance over the course of his long and often difficult life shine throughout the heartfelt, practical explanations in these books."—Professor Jeffrey Hopkins, author of Meditation on Emptiness, and translator of The Dalai Lama's How to Practice
"Geshe Sopa is one of the great living Lamas we have today."—Lama Surya Das, author of Awakening the Buddha Within
"Those of us fortunate to have studied directly with Geshe Sopa well know what an inexhaustible fount of Buddhist learning and wisdom he is. With the publication of Volume II of his comprehensive commentary on Tsong Khapa's classic Lamrim Chemmo, a much wider audience will further benefit from these unending riches. This text presents the mature development of Indian and Tibetan Mahayana Buddhism— the shortcomings of cyclic existence, the three trainings of mind, the importance of renunciation and generating the thought of awakening, etc.— not just by skillfully explicating what the teachings have to say but even more importantly by illustrating how they should be practiced. As Geshela himself says, "This is not just a theoretical understanding we are talking about, but a realization that leads to direct transformation of your daily life and the behavior of your body, speech, and mind". In particular, this volume clarifies the complex but crucial relations between the obscuring afflictions (klesha) and the accumulation and fruition of karmic actions—explanations supported, as throughout this rich text, by copious citations from the great classics of Indian and Tibetan Buddhist literature and enlivened by traditional figures whose lives illustrate the wonderous workings of karma. This text will appeal to practitioners and teachers alike for its comprehensive and crystal-clear presentation, in a direct and down-to-earth style, of one of the great encyclopedic texts of Tibetan Buddhism."—William S. Waldron, Associate Professor, Dept. of Religion, Middlebury College


text:
Understood, but in the same token, we don't like bad mouthing other sites here at JD, so let's try to follow the old addage: "If you don't have anything nice to say, please don't say anything at all..."Thanks!
Awww nuts!
I like this place a lot better, and I always think to myself it would be my first and only stop if it were only more populated......BUT THEN I think, hey...if it was more populated, it might just turn into another 'Scum.
I just wanted to stop over here and applaud OCB's work on the RS forums last night. Definitely sent a message!
Quality over quantity any day, in my books! Ranks right up there with being friendly and civil, and getting to actuallly know your collecting comrades here!
However....regarding Matt's comments about this place in comparison, I would like to see what would happen if JD finally got that kind of traffic.
I think there's a fraction of a hope that the Rebelscum forums can be turned back into the place we knew and loved (or something close to it), so I'll be visiting there regularly (for the time being).
Page created in 0.054 seconds with 17 queries.


text:
The commercial cultivation area of genetically modified plants increased from 492.8 hectares in 2005 (according to the Ministry of Agriculture and Fisheries) to 4,500 to 5,000 hectares in 2006 (according to Limagrain Co.). In 2007 GM maize was grown commercially in France on ca. 21,000 hectares. Additional areas of ca 40,000 square metres were approved for scientific trials - mainly involving GM maize, but also poplars, tobacco and wine. More Information: http://bgmo.jrc.ec.europa.eu/deliberate/FR.asp
In 2008, after the "Grenelle de l'Environnement" national debates, France has frozen commercial GMO culture (Mon 810) but maintained experimental crops (upholding the precautionary principle and the safeguard clause).
This moratorium was decided on a report issued in January 2008 by the temporary high committee of biotechnology chaired by Sénateur JF Le Grand. This report was raising food safety and environmental issues. Due to food safety issues raised by the temporary HCB the Direction générale de la Santé submitted the report to the French food safety agency (AFSSA) in February 2008. In February 2009, AFSSA, released a public opinion concerning the Maïze MON 810. The GM Maïze do not present any foreseeable risk for the health.
According to the French ministry of environment, the AFSSA opinion concerns only the sanitary question; do not remove the safeguard clause, decided by the president of the French republic, on environmental issues. "The safeguard clause, which concerns the cultivation in open field of Maize MON 810 is based on serious risks for the environment and not only sanitary risks".


text:
What To Take A Close Look At During The Off-Season
Well, the off-season is officially upon us. In many parts of the country snow is falling on the ground; wrapping paper still litters the living room; and our new President is warming up for his inauguration party. Now is the perfect time for you to head out to the shop and assess the most important part of your racing operation … you. We'll cover seven areas of safety and performance that cover, protect, and affect the guy or gal sitting behind the wheel.
Also known as your helmet, it could be one of the most important pieces of safety equipment that you own. Let's make the assumption that you read "The Phantom Impact" in Circle Track's Feb. '08 issue. That story tells you, in no uncertain terms, why you should make sure that you are wearing a motorsports-rated helmet as opposed to a motorcycle helmet. Here's a hint … it has to do with fire retardency.
If ever there was a product in racing that you should not shortcut on, it's your helmet. Don't be afraid to spend more money on your helmet. Wal-Mart's $99 special has no place on a racer's safety equipment list.
Now, even if you have the Cadillac of all helmets, ask yourself this question. Were you in any type of accident during the past season? If the answer is yes, you need to closely inspect your helmet for any signs of damage. This includes both the interior and exterior. While a small scuff or hairline crack may look innocent, the liner of your helmet could be compromised.
"Sometimes the evidence is not visible," says Bell's Kyle Keitzman. "During the '06 Indianapolis 500, Darren Manning backed into the wall. The impact generated over 100g's but there was no outward damage to the helmet's shell, however you could actually see the outline of the back of his head in the lining."
If you hit the wall hard enough that you can see the outline of your head in the inner liner, it's safe to say that your helmet is now junk. If that inner liner is damaged there is no way possible that it will provide the same level of protection in another accident.
Hairline cracks or other damage can be hidden by ornate paint schemes. Your best bet if you suspect your helmet might be damaged in any way is to send it back to the manufacturer. It will be more than happy to inspect and fix it.
Not to sound like a broken record (perhaps you've read about this subject in past issues of Circle Track), but your racing suit is the number one line of defense between you and the one thing no racer wants to face, a fire. The quality of that suit is what separates you from going to the hospital or just going home. Realize this; the majority of racer burns are caused by heat transfer, not direct flame. In other words, it's a rare occasion when a racer gets burned by flames that have penetrated his/her suit, they get burned by the intense radiant heat that is the result of a fire. Given enough time, the heat literally "passes through" the suit and its protective layers.
Let's have a quick review. Thermal Protective Performance, or TPP, is the measurement of protection offered by a firesuit against both convective and radiant heat. The SFI Foundation uses TPP to determine firesuit ratings in accordance with SFI Specifications, forming a basis for the safety regulations adopted by many racing sanctioning bodies.
The purpose of measuring TPP is to determine the length of time the person wearing the firesuit can be exposed to a heat source of approximately 1,800 degrees F before incurring skin blistering or second-degree burns in laboratory conditions. Higher TPP ratings equate to better protection. Find your suit's rating in Chart A below and then determine if you can get out of the car faster than you can get a second-degree burn.
While it may be cool or hip to go commando when you're out partying, the racetrack is the last place you want to skimp on your underwear. Wearing fire-retardent underwear also happens to be one of the easiest ways to get additional insulation into your racing suit. That's because using multiple layers of fabric helps keep the heat source away from your skin longer. The layers create air gaps that have to heat up before that heat can transfer. The extra seconds gained with each layer are precious to you safely escaping from a burning car.
Now let's do a little math, understanding that fire-retardant underwear falls under a different SFI spec (3.3 for Driver Accessories) than suits. Even so, it does use the same TPP and flammability tests as the driver suits. If you add underwear that has a TPP rating of say 6 to a suit that has a TPP rating of 19, you now have a total protection time of more than 12 seconds instead of just 9 with the suit alone. Get the picture?
Now as far as layers and fit, a suit and underwear combination that is worn too tight will compress the air gaps created within the layers and allow heat to reach the skin faster. So make sure that you have the proper fit in your suit and accessories.
Like the fit on suits and underwear, gloves should fit snuggly but not too tight. One key question you should ask yourself when the off-season rolls around is does the SFI rating on your gloves match your suit? It does little good to wear an SFI 5-rated suit and SFI 1-rated gloves. Your 1-rated gloves will give you a whopping 3 seconds of protection while the suit gives you more than 17 (since you took our advice and are wearing FR underwear). Consider this: if your race car catches on fire, what's the first thing you're going to use to get out? If you answered your hands, you're right. Think about it, you will be undoing your belts, window net, and more, all with your gloved hands. Wearing a low-rated glove is asking for trouble. Why risk your hands? Remember, it's pretty hard to work on your race car while nursing second-degree burns on your fingers.
Treat your shoes the same way as you treat your gloves; good fit, an SFI rating that matches the rest of your equipment, and, oh yeah, don't forget to wear fire-retardant socks. Remember, unless you back it into the wall, many fires start in the engine compartment and what's the one part of your body to the engine compartment? Yup, your feet.
At the end of the season, carefully inspect every aspect of your shoes. If you're like most short-track racers, you aren't changing in and out of your racing shoes between qualifying, heat races, and features. Walking around in your racing shoes creates added wear, wear that can turn into holes. Those holes compromise the integrity of the shoe and create a space for heat and/or fire to penetrate.
Whether it's a defNder or a HANS, a Leatt Brace or a Hutchens, a head and neck restraint is something no driver should race without. Consider the story of David Shullick, Jr. of Ridgeville, Ohio. He was leading the Supermodified feature at Concord Motorsports Park during this past November's North South Shootout weekend when something in his left front broke.
He hit the foam blocks in front of the wall between Turns 1 and 2 at somewhere in the 140 mph range, according to observers. Going from 140 to 0 in an instant (he hit the wall at approximately a 60 degree angle), could have easily resulted in a fatal crash but thanks to his head and neck restraint, Shullick walked away.
We focus so much time and energy on our race cars we often forget about the most important aspect of our racing operation, the driver. If you're the driver for your team, the off-season is the perfect time to re-evaluate your health and how it affects your abilities behind the wheel. Do you smoke? Quit. Are cheese-covered fries your food of choice before a race? Think about making the switch to something just a tad bit healthier. The point is that by getting in shape you can improve your focus, stamina, and reaction time, all of which will benefit you behind the wheel.
By the time this issue hits the newsstands, Florida Speedweeks will be a mere five weeks away from kicking off the 2009 racing season. That's not a whole lot of time to get thinking about next year's racing program, but it's enough. Good luck and we'll see you in the New Year!


text:
For the 2002-crop year only, planting any WR/FAVs on excess DCP base acreage will not result in contract termination. However, DCP payments will be reduced by an acre for each acre of excess DCP base acreage planted to WR/FAVs.
Planting Provisions On Dcp Non Base Acreage Planting Provisions For Non Dcp Farms Applicable Crops For More Information Special 2002 Crop Rule Overview Planting Provisions On Dcp Base Acreage
Scarified Wild Rice Precooked Wild Rice Black Wild Rice Broken Kernel Wild Rice
Hand Picked Commercially Harvested
Wild Rice Farming Wild Rice Culitvation Wild Rice Seed Wild Rice Plant
Parching Wild Rice Curing Wild Rice Wild Rice Processing Overview Scarifying Wild Rice Dehulling Wild Rice Separating Immature Kernels
Wild Rice Packaging Wild Rice Storage Wild Rice Picking Wild Rice Handling Green Wild Rice Wild Rice Processing
Calendar Werks |
Chocolate Werks |
Tea Werks |
Tree Werks |
Yard Werks
Gadget Wax | National Parks Vacations | Night Sky Nation
The harvest in central Minnesota for 2011 is finished. This year's harvest was described in interviews as fair to poor due to higher water levels in particular during the spring, when the wild rice germinates. The harvested rice converted better than last year, and yields of 48% were reported. Please email us for more information.


text:
America Ferrera is busy doing some promotional work this week – here she is at 2 different events, looking pretty and polished in 2 dresses that accentuate her waist. America is very consistent when it comes to her style and she's very loyal to these kind of classic-cut dresses that flatter her figure.
How do you like her chosen outfits?
3 more shots next!
Read moreAmerica Ferrera – 1 Girl, 2 Dresses


text:
I guess I shouldn't really post a recipe for apple muffins this time of the year. After all, there's no more apples from my mum's garden left, and I cannot bring myself to buy those imported expensive, tasteless, waxy-shiny apples in the supermarket. However, as my uncle brought us a bag full of organic apples last week, you'll get yet another delicious recipe for an apple cake and a recipe for simple apple muffins this week. Hope you don't mind..
In terms of texture and taste, these muffins remind me of my Canadian apple cake. The recipe below yields 12 European-sized muffins. (I don't really know if there's such a thing as a 'European sized muffin pan', but whenever I use an American recipe that states that it'll make 6 muffins, I actually get 12 muffins with my muffin pan. If you've got one of those American muffin pans that makes six huge muffins, then increase the baking time accordingly.)
I've made these two nights in a row now. Let me remind you that there are just two people in our household and I only eat 2 muffins for breakfast and 2 for the evening snack. You can do the math...
Apple muffins
150 grams butter, softened
200 ml sugar
2 eggs
3 tsp vanilla sugar
400 ml plain flour
1 tsp baking powder
0.5 tsp ground cinnamon
100 ml milk or water
a cup of chopped apples (cored, no need to peel)
Cream butter with sugar, then add eggs one by one.
Mix the dry ingredients, sift into the butter-sugar-egg mixture, fold gently until almost combined.
Add apple chunks and milk/water, mix slightly.
Divide into prepared muffin tins (i.e. either lined with paper forms or greased with butter). Sprinkle with demerara sugar and some cinnamon.
Bake at 225C for 15 minutes, until the muffins are golden brown and well-risen.
Other apple cakes @ Nami-nami:
Grated apple cheesecake
Canadian apple cake
Simple apple traybake
Toffee apple cake with cranberries
Other muffins @ Nami-nami:
Savoury muffins with beetrot and blue cheese
Savoury muffins with feta cheese and sun-dried tomatoes
Dark chocolate and cherry muffins
Dark chocolate and chilli muffins
Cocoa and raspberry muffins
Tuesday, March 27, 2007
Apple muffins on a spring evening
4 comments:
They look delicious! Nearly as good as the apple cake I made yesterday using some big Granny Smith apples. There must be something in the air - Spring warmth?
- 12:08 pm, March 27, 2007
- joey said...
Hooray!!! Yes, yes, yes to more apple baked goods posts! :) This looks delicious and I already know I will like them :)
- 7:20 pm, March 27, 2007
- Jeanne said...
Oh my word - those muffins look too gorgeous! I am a bit of a sucker for apple baked goods AND for muffins so this may be the perfect recipe for me ;-)
- 4:16 pm, April 03, 2007
- Pille said...
Pene - there's definitely spring warmth in the air - finally!!! And of course, Granny Smiths are an exception - I did buy them occasionally in Edinburgh:)
Joey - yes, you'd love this - as much as you liked the Canadian apple cake:)
Jeanne - well, that's a perfect recipe for you then indeed:)
- 4:23 pm, April 03, 2007
Subscribe to: Post Comments (Atom)


text:
Man Accused of Hauling 74 Pounds of Pot in Rapid City
RAPID CITY, S.D. (AP) - A California man faces drug charges after South Dakota authorities say they found 74 pounds of marijuana in the trunk of his rental car.
Sixty-seven-year-old William Spivey III, of Palm Springs, Calif., was stopped Friday for speeding about 10 miles east of Rapid City. The Highway Patrol says a police dog detected the drugs. Authorities also confiscated $1,500 in cash.
The Rapid City Journal reports (http://bit.ly/Qm3R39 ) that Spivey made his initial court appearance via video conference Monday from the Pennington County jail. His bond is set at $200,000. He will enter a plea later.
Copyright 2012 by The Associated Press. All rights reserved. Material may not be redistributed.


text:
(Reuters) - Czech defenseman Pavel Kubina, a Stanley Cup champion, All-Star and three-time Olympian has announced his retirement from the National Hockey League after 13 seasons, the players association said on Friday.
"Making my way to the NHL and playing in the best league in the world for 13 seasons has been a dream come true," said Kubina in a statement released by the NHLPA.
"I will be forever grateful for the experiences and friendships that I have gained over the course of my career, including capturing the Stanley Cup in Tampa in 2004."
Taken by Tampa Bay in the seventh round of the 1996 draft, Kubina played 970 NHL games with the Lightning, Toronto Maple Leafs, Philadelphia Flyers and Atlanta Thrashers, scoring 110 goals and making 276 assists.
The big defenseman also played in three Olympics for the Czech Republic winning a bronze at the 2006 Turin Winter Games. He was also a member of three gold medal-winning teams at the world championships.
Reporting by Steve Keating in Toronto, editing by Ed Osmond


text:
Community gardens, backyard coops, patio-grown tomatoes, rooftop beekeepers - these were the signs that sent writer Jennifer Cockrall-King, who blogs at FoodGirl.ca, around the world to France, the U.K., Cuba and the United States to find out why, exactly, people are bringing farms into cities. In Food and the City: Urban Agriculture and the New Food Revolution (Prometheus Books), Cockrall-King audits the trends, the history and the future of city farming for a comprehensive look at our changing eating culture.
Here's one more sign of the times: menus built around house-grown ingredients. From Calgary to Toronto, more Canadian chefs are plucking their own greens. These aren't farm-to-table eateries so much as they are planter-to-plate.
I asked Cockrall-King for her five favourite Canadian places to dine that have urban agriculture initiatives:
Culina Muttart - Edmonton
Edmonton's climate isn't hospital to veggies, but the Muttart Conservatory is. Inside the city's iconic glass pyramids, herbs, lettuces and other fresh ingredients grow and then taken to the restaurant to be cooked with proteins, jams, pastries and more from local producers. It has a truly local menu and great food, says Cockrall-King, as well as a "great use of existing infrastructure to create a food-growing opportunity in a city." culinafamily.com
Rouge Restaurant - Calgary
"They have been ahead of the curve with on-site produce gardens for many years," she says. Like Culina, it relies on local growers where it can't be self-reliant. Inside the 120-year-old heritage house along Bow River, patrons can dine in any of three elegant rooms, but the summer is special because it allows them to dine amongst the huge and adorned garden, from which some of the food came. rougecalgary.com
Herons West Coast Kitchen + Bar - Vancouver
At the Fairmont Waterfront Hotel "400,000 honeybees forage the 2,100-square-foot hotel's herb, fruit and produce garden terrace," she says on her blog. "Lucky bees." After enjoying the fruits and spectacular ocean view, they go back into the artfully painted hives in what Cockrall-King calls "Canada's most bee-friendly city." What's in it for humans? Delicious meals such as dungeness crab tagliatelle with asparagus, fresh confit tomato and focaccia crisp. fairmont.com/waterfront
Bogner's of Penticton - Penticton, B.C.
Past the house's mustard doors (and sometimes before you even reach them), you'll find artfully made continental dishes that are truly farm-to-table. The farm, however, belongs to chef and owner Darin Paterson. "The chef is a very serious gardener," says Cockrall-King, "so he grows a huge amount of the produce that he uses at the restaurant right on the grounds, as well as at his farm just a few minutes away." He also does a lot of his own canning, preserving and smoking of both meat and vegetables right inside the house. bogners.ca
EPIC - Toronto
At the Fairmont Royal York Hotel, the chefs get their fresh herbs, fruits, honey and some other ingredients from the rooftop garden of Canada's first hotel to have a honeybee colony. The kitchen's philosophy goes like this: the menu is "created with ingredients that are first and foremost sourced locally, then secondly throughout Canada, and lastly, when necessary, from around the world." fairmont.com/royalyork/


text:
SATURDAY, Jan 28 The Ecktourage vs. Broken Hardys in MD Jan 23 - 09:00 pm EST
Live Report by natestein
SATURDAY, Jan 28 The Ecktourage vs. Broken Hardys in Joppa, MD!
MCWProWrestling.com - This Saturday, MCW Pro Wrestling presents a "BROKEN Anniversary" at the MCW Arena, 1000 Joppa Farm RD in Joppa, MD!
Meet and Greet with BROKEN Matt Hardy, BROTHER NERO Jeff Hardy, QUEEN Rebecca, KING Maxel, and all the stars of MCW at 5 pm! Live event starts at 7:30 pm!
It's TITLE-VS-TITLE as Matt and Jeff Hardy put the IMPACT Wrestling Tag Titles against the MCW Pro Wrestling Tag Titles and champions The Ecktourage, Dirty Money and Eric Chapel with Kevin Eck.
(Watch The Hardys challenge to The Ecktourage at bit.ly/mcwhardys and see The Ecktourage's curious response at bit.ly/eckhardy)
Napalm Bomb and Punishment Martinez challenge MCW Pro Wrestling champion and Rage TV champion Drolix and Chuck Lennox.
MCW Women's champion Melina defends against former champion, Brittany Blake!
Bruiser takes The Winners Circle of Andy Vineberg, Sean Studd, and Jeremiah in a three-on-one encounter.
Two-Time Shamrock Cup winner Lio Rush takes on Anthony Henry!
On Facebook Live, see The Punk Rock All Stars (Shaun Cannon and Drake Carter) w/ Brittany Blake vs. The Rock and Bowl Express (Stryker Lane, Thick Vic, and "Mr. 300" Nick Jeremy).
Dante Caballero now takes on the MCW Rage TV Title #1 contender, Brandon Scott!
In a #1 contendership for the Tag Titles, see The Hell Cats (Jimmy Starz and Sexy Steve) vs. The Appalachian Outlaws (Bo Nekoda and Cousin Clay) vs. Coast 2 Coast (Leon St. Giovanni and Shaheem Ali) vs. Guns 4 Hire (Paul Jordane and Bill Collier).
Greg Excellent faces Maxwell Jacob Feinstein with Maria Manic!
Tickets available at missiontix.com, by calling 888-996-4774, and day of, at the door! Show support on Facebook at facebook.com/events/1657155827643125!
Follow MCW: facebook.com/MCWProWrestling - instagram.com/MCWProWrestling - twitter.com/mcwwrestling


text:
By leveraging the purchasing power of all our alumni, you can save on almost everything you want to buy.
Also, earn points for every dollar you spend and get even more stuff for free.
29,175 registered Alumni Perks members, and growing...
Alumni Perks currently only features offers for the US.


text:
>> Back to Chocolate & Zucchini <<
Log in to check your private messages
Last posts feed
Log in
Cake baking questions
Goto page
Chocolate & Zucchini Forum Index
Cooking & Eating
View previous topic
View next topic
Joined: 29 Jan 2005
Posts: 342
Location: Chicago and other places
Posted: Fri Mar 04, 2005 2:46 am
Post subject: Cake baking questions
I have never met a cake I liked.
That's right. It's not a typo.
I. Don't. Like. Cake.
To me, it's a good waste of flour...and time.
If it's 'sweeties' for me, it's going to be a wonderful fruit pie or a rich custard or a fruit laced cookie.
So, what does my young friend, Kim, want me to teach her to bake?
A cake. (insert "groan" HERE)
So, here's my questions:
Of the very, very few cookbooks that I have that feature cake recipes, all from before the 60's, they have you lining the 9" round pans with waxed paper on the bottoms. Has anyone done that?
Now, for the pans, which I will have to go out and buy. In an old 60's Betty Crocker cookbook, they claim that "shiny, aluminum" cake pans are the best and that "dark or black cake pans are the worst." Their reasons is that the shiny pans bake the cake faster and the dark ones are slower.
Then, in another cookbook, these directions are completely reversed, saying that "shiny pans result in a poorly baked cake and dark pans make for a satisfying dark crust. Do you
dark crust on a cake?
Now, for all this sifting and sifting and resifting that cakes seem to require: most recipes ask you to sift twice and do it into a mound on waxed paper, but they don't tell you WHY!!! Do you just sift a mound of cake flour onto the paper and then scoop THAT into the cup?
Also, some cookbooks tell you to "butter and flour the entire inside of the pan" while others have you only "butter and flour the bottom, leaving the sides free of butter so the batter can climb up the sides of the pan."
I need some help with this, Ladies and Gentlemen, so my reputation can stay intact.
Why, oh why, didn't Kim want pie?
Back to top
Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA
Posted: Fri Mar 04, 2005 5:27 am
Post subject:
Well, #1, the world has moved on a bit while Betty hasn't completely. If I were buying something now it would be a silicone cake pan. Neither dark nor shiny, they have a matte finish that performs very well. You can make do with a single one if you're comfortable splitting the cake into two halves for filling OR having a thicker single layer. BUT, put it/them on a baking sheet so that heavy, liquid batter doesn't overwhelm the malleable container and go kamakazi on you!
#2, I wouldn't use waxed paper to line the pan. I'd use parchment paper. You won't have an exchange of flavors. And I do use a spray oil and a bottom liner and then another spray on the paper. I don't worry about the sides much because the silicone releases the cake and allows the sides to pull away as the moisture evaporates and the mass shrinks somewhat. So, basically, with a paper liner, no flouring of the pan is necessary.
#3 Depending on what type of cake it is, you can skip or simplify the sifting thingie. If it's going to be something that's more dense, by design, like a spice cake or a carrot cake, you can stir up the flour in the bag/canister/whatever, lightly spoon it into your dry measure and level it off. Then put all your dry ingredients into the bowl and whisk through them to combine well before you add the wet ingredients. This enables you to do a lot less agitating when the the wet & dry are combined. And this, in turn, helps you achieve a more tender cake because you've avoided developing gluten strands. Important PS: make sure you're NOT using high-protein or "bread" flour. Cake flour is best. All-purpose will do nicely.
If you're going for a very light cake like genoise, angel food, etc. multiple siftings ensure no lumps that don't get combined when you fold in and also the minimum amount of folding so as not to deflate egg whites. This is extremely important for these most tender cakes. And cake flour is a very big plus for these cakes.
When you do all this sifting, the easiest way I've found is to do it on one of those coverstock-thin flexible cutting mats. When you're ready to incorporate the flour, it's firm enough to be handled easily and malleable enough to allow you to create a spout to direct the dry ingredients.
You didn't ask but if you're frosting/decorating this cake, do yourself a favor and get some round cardboard cake circles. Wilton makes 8", 9" and several larger sizes and they're easy to find in a Michael's craft store even if you don't have a cake specialty shop. They're not expensive and make the whole handling/frosting/serving process go much more smoothly.
What are you baking? She's a lucky girl that you're doing this with her. It won't hurt a bit and you don't even have to taste it if you don't want to.
Back to top
Joined: 29 Jan 2005
Posts: 342
Location: Chicago and other places
Posted: Fri Mar 04, 2005 6:08 am
Post subject:
Awww, you're a sweetie pie, Rainey, both for the compliment and the massive update on All Things Cake!
After we dug around in my Betty Book, she decided on making a Red Devil's Food Cake with Butterscotch-Marshmallow frosting.
Kim's had a wretched life; being bounced around from foster home to foster home, finally ending up at her adult sisters. She's 16 years old.
While I've been off of work this Winter, I've been reading so many books about "teaching young people to cook" , that I called Kim up and wanted to know if she wanted to come over for lunch and jewelry making a couple of weeks ago.
Little did I know, then, that Kim had ZERO cooking experience! I mean, she did not know how to measure flour, or peel an apple, or beat an egg!
So, it's been a slow process of scrambled eggs, muffins, apple crisp and this past week, we made soup and my frittata.
Her boyfriends 17th birthday is in May, and more than anything, she wanted to bake him a home-made cake for his birthday. She turned to me with those "doe-eyes" that kids have, and I knew that I'd have to teach her how to make a cake.
But, like I said earlier, Rainey, I got all kinds of conflicting information (unlike pie baking) so I knew that I needed some serious help.
The silicone pans sound wonderful! I've seen them but haven't had an occasion to buy any; now I do.
And frosting, you ask? (I'm hiding my head in shame, for I hadn't thought of "frosting" the cake, in my question:
What are the cardboard rounds for? Do you put the icing on it and then use it like a painters palette to apply it to the cake? Do you stick it UNDER the cake? How does it aid in frosting cakes?
Man, looking at this,
sound like the person who's never baked!
Back to top
Joined: 01 Feb 2005
Posts: 51
Location: Canada
Posted: Fri Mar 04, 2005 6:19 am
Post subject:
What Rainey said... with one exception. I have never oiled the parchment paper liner. And I've never had a problem removing the cakes from the tin. If we happen to run out of parchment paper, I use my mum's method: butter the pan then sprinkle in some flour. Tap the pan back and forth to spread the flour evenly. This works just as well as parchment paper. (But parchment paper is WAY easier.)
While I don't make cakes all that often, here are the cakes that I do make (and we think they're pretty good)
Dairy_Queen wrote:
What are the cardboard rounds for? Do you put the icing on it and then use it like a painters palette to apply it to the cake? Do you stick it UNDER the cake?
cardboard rounds?? There are cardboard rounds for frosting? (Now who sounds like someone who has never baked??)
Back to top
Joined: 29 Jan 2005
Posts: 342
Location: Chicago and other places
Posted: Fri Mar 04, 2005 2:47 pm
Post subject:
ejm: Wowzer! Those are some humdinger of recipes! Now, I could easily see myself making BOTH the carrot cake and the pineapple cake...mainly because they are
disguising as
with all that fruit!
A great link! Thanks so much for posting it; I've already got all three of them printed out, even the White Cake.
I want to thank you guys for the help. It's just that cake was never served on the farm and when I started to taste cake, in my 12's-13's, at friends homes, they were dry and flavourless with icky frosting that reminded me of flavoured Crisco!
Who wants
in their mouth? By this time, 1960's, all those Mod Moms were busy marching against Vietnam and for Women's Rights, so any cake they made were from Duncan Hines or other mixes. So, I don't think that there was even a chance, for me, of liking box cakes vs. homemade pies.
Then, in the 70's, it seemed the only cake I ran into was dry, icky, scraps of Wedding Cake....even MORE wretched than box mixes. The ONLY good wedding cake that I ever had was a
carrot cake
that my thrice divorced friend served in the 80's; she said she had "no more illusions of traditional weddings in her head!"
So, maybe with Rainey's silicone pans and ejm's recipes, I might bump cakes up a notch or two?!
P.S. Rainey: Do the pans come with "instructions?" There has to be some type of special care for them and I don't want to screw it up. Like, how much temperature can they take, how do you store them..... You had already said that they need a baking sheet under them, so that's completely different than what I'm used to doing.
So, when you come back, Rainey, illuminate us on Cake Cardboard and Silicone Care....pretty please...with cream cheese frosting on it?
Back to top
Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA
Posted: Fri Mar 04, 2005 5:33 pm
Post subject:
#1 Cake cardboards are simply circles conveniently cut to be the same size as the cake layers. But they provide a strong, stable, nonsticky surface
the bottom layer so you can nudge and tweek it and, finally, move it from your workspace to the service plate or box. This might be particularly convenient if she plans to take the cake from where you guys are baking to the boyfriend.
When your layers are baked and cooled, you take a small dab of frosting and put it in the middle of the cake circle. Put the bottom layer, presentation-side-up, on the circle then proceed. But now you can stick a spatula under the sucker and make sure it does anything you want it to. I find this
much easier to deal with.
#2 Silcone pans are
. The only prep they need is an initial wash to get rid of whatever manufacturing residuals there may be. Dishwasher is fine! The manufacturers usually recommend oiling them the first time you use them. Then they're supposed to be virtually non-stick. Personally, I use a light oil spray each time. Although they have
non-stick properties, they're not
and who needs the frustration of sticking or ripping?! A millisecond of Pam makes that a non-issue.
Silicone will take temps up to 500 degrees. Another "plus" is that they're flexible. This means you can really mangle and mistreat them (except for the tube pans as I discovered to my great disappointment). It also means that you can lift a pan with batter in it to find half of it in your hands and half headed south to the floor where that puddle of batter is spreading. That's why you put them on a baking sheet to handle conveniently and securely while the batter is wet. Once it's baked there's no prob. The baking sheet also means you're handling one thing instead of two.
#3 You're doing a wonderful thing!
I mentioned once before how concerned Early Childhood teachers are that even kids from "advantaged" homes aren't getting to see cooking done anymore. And there are several highly successful programs that teach at risk kids serious cooking because it gives them entrée to the whole world and serious income possibilities.
Carry on, kiddo!
But don't hesitate to ask if you have more questions.
Back to top
Joined: 01 Feb 2005
Posts: 51
Location: Canada
Posted: Sat Mar 05, 2005 12:17 am
Post subject:
Rainey wrote:
#1 Cake cardboards are simply circles conveniently cut to be the same size as the cake layers. But they provide a strong, stable, nonsticky surface
the bottom layer so you can nudge and tweek it and, finally, move it from your workspace to the service plate or box.
Oh!!! What a great idea. I always use the bottom of one of my springform pans as a base for the bottom layer. It's a little bit flexible so can be on the scary side if the cake is particularly tall.
Dairy_Queen, I hope you like the results of the cakes! A word of caution: the pineapple one has a very very moist texture. I gather it has something to do with the pineapple reacting with the other ingredients. My sister has altered the pineapple cake to make cherry cupcakes using canned sour red cherries instead of pineapple. She reserved a few of the cherries to place on top of the icing for each cupcake.
The carrot cake is easily the best carrot cake I've ever had. I will be forever indebted to the friend who gave me the recipe. And the
black forest cake
is killer. Who knows? You might be turned into a cake person....
Lately, we've been baking only one layer of cake and cutting it in half to make a halfmoon shaped layer cake. It works really well if you are serving cake to only a few people and don't want left-overs.
Rainey, are those silicone pans the same as "silpat"? I've often wondered about them. They're not cheap! But if they're really great, they might save one a fortune in parchment paper.
Back to top
Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA
Posted: Sat Mar 05, 2005 3:03 am
Post subject:
Elizabeth- Yes, it's (more or less) the same material. The Silpat mats have a mesh of somthing embedded. The pans don't but, in the practical sense, they're the same material.
I bought mine a long time ago. I don't remember what I paid. I don't know that they're cheap tho -- if you use them 3 lifetimes I'm not sure you're going to be into the credit column with regard to parchment paper. But I like my round cake pan (I use one and split horizontally) and a cute little mini-bundt cum muffin pan.
I use a silcone muffin pan about half the time and a heavy metal one the other half. Still haven't decided which I like better. I use paper liners with both of them. I got a loaf-shaped pan for pound cake. BIG mistake. The sides are too flexible to hold the heavy batter. It bows out in an unattractive fashion. And I was broken hearted to discover I'd distorted a bundt-type tube pan. Now one side of the cake is much narrower and the other much more broad meaning that one side is aways overdone and the other underdone. I haven't found a way to jog its "memory" of what shape it's
to be.
But this
happen with the plain round pan. It's a workhorse. I use it for cakes, biscuits, toasting nuts, all kinds of things. If expense were an issue, I guess I'd go for the Silpat first, but then I bake more cookies than cakes.
Back to top
Joined: 01 Feb 2005
Posts: 51
Location: Canada
Posted: Sat Mar 05, 2005 8:59 pm
Post subject:
I just googled and am wondering if these are similar to what you have, Rainey:
They are MUCH less expensive that similar things I've seen at kitchen supply stores in town. However, the company does not ship outside of USA. (I've never quite understood this policy that I've seen on many many online shopping sites.)
Ooooh and they can be used on their own? When I saw the similar molds at the store, I had just assumed they were supposed to be used as liners for regular baking tins - in the same fashion that parchment is used as a liner... naturally, there didn't seem to be any instruction booklets with the items (that were astronomically priced)
What a drag that your tube pan is permanently misshapen!
Back to top
Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA
Posted: Sat Mar 05, 2005 9:55 pm
Post subject:
Yup! It may not be the same manufacturer but it's the same concept.
The round cake pans work on their own. It never occurred to me to see if the loaf pan would work inside a metal one. But these days I simply use a metal pan with a parchment "sling" that goes from one side down the bottom and up the other side to good effect -- for me, it was the non-stick effect I was interested in when I first purchased silicone pans.
a bummer about the bundt pan but I only mentioned it to save someone else the expense and disappointment. Besides, the definition of the angles (same thing that makes metal pans such a PITA to grease & flour) on the silicone pan wasn't nearly as crisp and attractive. Sometimes you gotta make the effort if you want the results.... At 57 I still resist this truism but I can't evade it.
Meanwhile, that's really
a bad price for that madelaine pan! The up-scale foodie store near me wants about $50 for a larger one.
It's a p*sser that that site won't ship north of the 49th. It's probably customs they don't want to deal with. But these things should be available in any kitchen store in a decent sized city around you. I started using silicone pans when I was living in Vancouver. As I remember, Canadian Tire was carrying a line of them as well as the kitchen shops.
Back to top
Joined: 01 Feb 2005
Posts: 51
Location: Canada
Posted: Sun Mar 06, 2005 12:31 am
Post subject:
It's either customs or they don't want to have to bother about GST. (Not that that should really all that difficult....) So much for free trade between the two countries, eh?
It never even occurred to me to try Canadian Tire!! I've been looking in the downtown kitchen supply stores (which generally have a notorious markup on just about everything).
Once the snow goes (
it ever goes), I'll do a little bike riding around to in search of reasonably priced silicone pans. I did find a Canadian online source which has not unreasonable prices but if I can avoid paying a shipping fee, all the better.
I'm planning on replacing my quickly wearing-out loaf pans. I make sandwich bread at least once a week and even with the parchment liners, the metal on the pans is getting really wrecked. I also love the idea of not having to use all that parchment paper, I do recycle it a couple of times but it tends to rip badly on around the 3rd time (think of the trees I'll save if I get silicone bread pans!)
Back to top
Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA
Posted: Sun Mar 06, 2005 2:05 am
Post subject:
Oh, Elizabeth! If you don't like using parchment paper you
don't need it for bread dough. I never grease a bread pan.
Do you slip yours out of the pan the last 5 minutes and let it brown up on the bottom and sides? I do. ...when I use a pan. I'm fonder of free-form loaves myself.
Back to top
Joined: 01 Feb 2005
Posts: 51
Location: Canada
Posted: Sun Mar 06, 2005 4:19 pm
Post subject:
I LOVE parchment paper. I think it's wonderful. And if you saw the state of my bread tins
, you'd use parchment paper liners as well. The only reason I'm considering these silicone baking containers is that I hate the idea of constantly throwing away the paper. Sure, it gets composted but I still feel a bit prodigal when using it.
I prefer freeform loaves too for any of our dinner breads. But for sandwich bread, it has been decreed (and I have to say I agree) that the bread goes into tins. The sandwich loaves I make are pretty golden all over without removing them from the tins.
Back to top
Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA
Posted: Wed Mar 09, 2005 5:41 pm
Post subject:
Bee- So, did you bake it? How did it turn out?
Elizabeth- I was in Costco yesterday and they had a set of silcone pans that included 2 round cake pans, a muffin tin, a loaf pan, an 8"x8" square pan, a smaller rectangular pan and 2 silcone spatulas. The price was $20 US. Pretty good deal!
Do you have Costco near you? There were Costcos in Vancouver but they didn't necessarily carry the same merchandise.
I could pick it up for you. I don't think $20 US would trigger any duty. Let me know.
Back to top
Joined: 29 Jan 2005
Posts: 342
Location: Chicago and other places
Posted: Thu Mar 10, 2005 3:48 am
Post subject:
Rainey wrote:
Bee- So, did you bake it? How did it turn out?
It's been positively BALTIC in the Upper Midwest since last week, so I haven't had Kim over because I was worried that my truck wouldn't start, at night. However, we're "warming" up to 30+ this weekend, so I have a Cooking Date with her then.
No, I don't want to do any cakes with her, yet, because I want to buy those silicone pans you've been talking about and I can't find any that are less than an arm and a leg. However, when I was at Walmart on Saturday, the Housewares Manager told me that they would be carrying them, within the month!!! They've gotten tons of requests for them, they are on 'order', and they are getting them in by April. I figure that two tries with them, myself, will let me know how they work and then I can tackle them with confidence with Kim.
This week, we're making home-made tomato soup, deluxe grilled cheese sandwiches and baked custard....
! As I said, Kim has NO working knowledge of cooking, or for that matter, most food....tragic, really. When I asked her last week if she'd like to make 'custard', the poor dear didn't even know what it was: had never heard of it nor tasted it. Man, what is the world coming to that you're 16 years old and you've never even
of custard?! It's not like I askd her if she'd ever eaten Queen of Summer Pudding or some such.
Thanks for all the advice everyone! It will be so gratifiying for Kim to present her boyfriend with a 'from scratch' birthday cake.
Rainey: I have another technical question for you....when I've read about frosting cakes, the books recommend cutting the top off of the bottom layer, so it's flat and the top layer will sit nicely on it. Do YOU do that? You didn't mention it, (loved the idea of the frosting on the cardboard round, though) so I'm just wondering about that technique.
Back to top
Display posts from previous:
All Posts
1 Day
7 Days
2 Weeks
1 Month
3 Months
6 Months
1 Year
Oldest First
Newest First
Chocolate & Zucchini Forum Index
Cooking & Eating
All times are GMT + 1 Hour
Goto page
Jump to:
Select a forum
Chocolate & Zucchini
C&Z Guidelines and Announcements
Suggestion box
Cooking & Eating
The Chocolate & Zucchini Cookbook
Recipe Box
Restaurants & Travel
Paris & France
Around the world on a zucchini
Other things
Other things
post new topics in this forum
reply to topics in this forum
edit your posts in this forum
delete your posts in this forum
vote in polls in this forum
Powered by
© 2001, 2005 phpBB Group


text:
Today's Sale Price:
You Save:
Checking inventory..
Crack open a cold one for your Golden Eagles with this bottle opener keychain! Featuring a domed team logo and a clasp for instant access, this keychain will keep you prepared for an impromptu team-spirited party no matter where you are.
Stay updated on sales, new items and more:
©2019 Fanatics, Inc., All Rights Reserved. No portion of this site may be reproduced or duplicated without the express permission of Fanatics, Inc.


text:
Published on
Clyst at Topsham
Landscape, Space
Clyst at Topsham photographed by Andrew Butler
This site is now an archive site whilst which appends our main updated andrewbutler.net site. Most of the images here will be transferred across soon and the updated site will then be handling print sales.
In the interim please call if you are interested in purchasing images.
Many of the photographic images in this website are available for purchase as art quality photographic prints. If you are interested in purchasing an image please call 01392 42 74 74 in the first instance.
We also undertake a range of commercial photography commissions for clients either locally in Devon and the south-west or nationwide and further afield.
Backed by a wealth of experience for our Exeter based Design Credo graphic design clients, commercial users can be reassured that we will be providing work that is fit for purpose.
- For commercial photography clients we are able to provide suitable image files on a per/use basis.
- In addition to this we can provide printed output, either images or mounted simply.
- Finally we can undertake commissioned work either for commercial clients or for non-professional use.
We are now able to provide a selection of our photographs as high quality archival quality 'art' prints. These high quality photographic prints are printed to an archival standard to ensure longevity.
Photographs are currently available unframed high quality prints on Hahnemühle 308gsm photo-rag paper. This is an extremely high quality paper and provides excellent prints.
We offer delivery via Royal Mail special delivery which will need a signature.
How To Buy Prints
Our 'prints for sale' can be viewed from from the drop-down of the various folio sections of this site.
Have a browse and call us on 01392 42 74 74 to discuss sizing and delivery. We will create a specific sales portal to handle your purchase through PayPal. You will be able to use a credit/debit card but do not need to have your own PayPal account.
As a guide a 40x30cm print will be around £45 (+Vat).
Once an item is selected for purchase you will be transferred to the checkout section to review your selection and then either make your payment or continue shopping.
We use the PayPal secure payment gateway to process our online sales. Please note that you do NOT need a PayPal account to use this service and are able to purchase items with your credit or debit card.
We are able to offer a pre-arranged collection service form the Exeter area.
If you are interested in using any of these images commercially please contact us to discuss availability and terms. We are able to provide high quality digital files generally through a secure linked download area.
To open discussions about pricing we will need to know details about the scope of the intended use.
We will invoice as Masscommunication Ltd, a VAT registered company. We are happy to receive payment either via cheque or preferably direct bank transfer.
Please note that copyright rights cannot be assumed to have been purchased until payment has been made in full.
Once you have chosen the items that you would like to purchase check and confirm the items in the 'Your Purchases' tab (above). You can edit quantities or remove items.
If you wish to purchase more photographs press the 'Countine Shopping' button, your existing items will remain in the shopping cart.
Once you have made your selection press the 'Checkout With PayPal' button ('Cart' tab), you do not need a PayPal account (see 'PayPal tab).
You will be transferred to the PayPal secure payment area to make your payment.
You will be offered a number of ways to pay; credit card, debit card, PayPal.
You will be asked for a delivery address.
Once you have made your payment you will be retuned to this site.
PayPal will process your payment and send you confirmation.
We will send a full receipt when we despatch your goods.
We currently only sell items for delivery to UK addresses.
Delivery and postage and packaging is FREE on all sales over £100
Please allow up to 5-7 days for your order to arrive. If your require an item urgently or for a special occasion please call us to see if we have stock of it and arrange delivery.
Photographs are sent with Royal Mail and will require a signature at your delivery address.
You may pay via PayPal or with your debit or credit card.
We use the PayPal payment gateway to securely process your payments.
Please note you do NOT need a PayPal account to pay for your order. On the PayPal payment page look you will be offered the option to pay with your Credit or Debit Card.
High Quality Photography
Based in Exeter Devon in the south-west, but offering commercial photographic services nationally, professional photographer Andrew Butler specialises in a range of subjects including, motorbike photography, car photography, architecture and the landscape as well as photography of the arts.
He also specialises in informal portrait and people photography.
A lot of Andrew's work has a reportage photographic style and is suited to editorial publications.
Andrew Butler has sold images to a wide range of customers including: national and international motoring magazines, Arts Council England, multi-national companies and SMEs looking for high quality photography that is tangibly different.
As a member of The Chartered Society of Designers Andrew's work doesn't stop at the boundaries of photography and will blend seamlessly with your print or online design needs.
© Copyright Andrew Butler
Go top ^


text:
LET'S CLAIM THE MOON – NOW! (Feb, 1957)
We can beat the Reds with this plan for shooting our flag to the Moon by rocket.
By Pierre J. Huss
THE RUSSIANS, by their own admission, are getting ready to claim possession of the Moon. By 1970, judging from known Soviet plans for shooting rockets into the skies, the Moon will become sovereign territory of the Soviet Union—a "suburb" of Moscow. Obviously, then, now is the time for us to stake out our claim to the Moon if the interests of free mankind are to be safeguarded for future generations. Otherwise, the Russians will beat us to the punch by grabbing first and talking afterward.
American ingenuity and enterprise and our scientific and technical know-how should be mobilized into a giant effort to overcome the obstacles and give the U. S. the honor and glory of staking out a claim to the Moon by planting the Stars and Stripes on lunar ranges and valleys via rockets!
The Moon is so great a prize in shaping principles concerning space and interplanetary rights that now is the time for the U. S. Government to act boldly. Congress should issue an immediate proclamation establishing jurisdiction over the Moon by right of first contact. The flag could follow as the clincher.
The first contact—and even the Russians haven't claimed this—was made with the Moon by the United States Army Signal Corps on January 10,1946. Lieutenant Colonel John H. DeWitt made the historic contact by radar at Evans Signal Laboratory, Belmar, N. J. The powerful radio impulse shot at the Moon echoed back in two and one-half seconds, a round-trip of 477,000 miles. Here, then, is the first legal basis on which the United States Government can pin a technical claim of jurisdiction.
With the right of jurisdiction established, the U. S. Army Signal Corps, or any other interested governmental branch, should be assigned by Congressional mandate to create a continuous pattern of contacts with the Moon by radar, giving out regularly prepared reports on the lunar areas at which the contact took place, and the exact time and duration of the response. Surely our international law experts could base a valid ownership claim from this consistent contact with the Moon.
But there is talk in diplomatic circles that the Russians are getting ready to argue—once they get a firm start on their Moon project—that insofar as both terrestrial and celestial properties are concerned, possession is the only basis for a claim of ownership. That contention probably will hold good if put to the test, especially if Soviet weapons and military positions appear on the Moon before the U. S. is able to transport human beings to our nearest neighbor in the skies.
It must be stressed here that while possession is nine-tenths of the law, the landing of men on the Moon to claim that barren but strategically important satellite is not necessary to establish possession. Columbus stuck the Spanish flag into the sands of a West Indies beach—and we or the Russians would be perfectly within the concept of international law to claim possession of the Moon by shooting our national flag there by rocket.
It has been said by leading American rocket specialists that, given a billion dollars to finance a Moon project, an attempt to shoot radio-controlled missiles up there could be made within a comparatively short time. On that basis, what is wrong with collecting a billion-dollar fund by voluntary contributions from hundreds of our great industrial concerns, with each dollar collected to be matched by an equal amount from the government? There are rocket experts in the United States who say that with such a gigantic and concentrated effort, we could shoot the Stars and Stripes to the Moon before the Russians get off the ground.
Back in 1946, when the U. S. Army disclosed it had bounced radar signals off the Moon and raised hopes that a rocket might be shot up to the satellite within a few years, the Soviet delegate to the U. N. got panicky (during the Assembly's September session) and hastily called a meeting of his Red colleagues. Dmitri Manuilsky, a shaggy old man from the Ukraine and a real power in the Stalinist regime, proposed and drafted for approval by Moscow a resolution declaring the Moon subject to U. N. trusteeship. The purpose was not directed at safeguarding the interests of mankind. It was to thwart any claim to territorial possession of the Moon by the U. S. Manuilsky, hopped-up by the U. S. disclosure of contact with the Moon some months earlier, naturally feared that the United States was on its way to space travel and would beat Russia to the Moon.
Moscow considered the idea of introducing such a resolution for some weeks. Eventually, after closely studying reports of Red agents on American capabilities of reaching the Moon by manned and unmanned rockets, Moscow cooled Manuilsky down. Today, the shoe seems to be on the other foot. All available evidence leaking out from behind the Iron Curtain points to the fact that the Russians may win the race unless the U. S. gives top priority to claiming the Moon as the guardian of mankind's interests.
U. S. Secretary of State John Foster Dulles, although hemmed in by international diplomatic tradition, has set the ball rolling by recognizing the existence of the legal space question. To acquaint himself with the strange new problem, he appointed one of his top aides, Hermann Phleger, to the task of studying all legal problems of sovereignty likely to arise in the immediate future on the matter of international rights in upper space. This field is so new and so complicated that before long Mr. Dulles may have to face the question of creating a special section in the State Department assigned to dealing only with matters of space rights and sovereign principles in the heavens.
In international law, the accepted principle has been that a seaboard nation's sovereignty extends three miles out to sea. A conference of American nations held last April in the Dominican Republic discussed the question whether this limit can be extended to 200 miles out. So then, can the three-mile or 200-mile sovereignty rule be applied vertically to the skies? Can freedom of the seas be applied to the upper stratas of the atmosphere—freedom of the air? The urgency of answers to these questions daily becomes more apparent.
One cause behind this urgency, of course, is the race between Russia and the U. S. to get their unmanned satellites into the sky. The Russians have been exceptionally vociferous in their claim that they will beat us with bigger and better satellites. Whether such devices, rotating on fixed paths, can escape international incidents remains to be seen. Each time a man-made object circles the earth, it technically violates the sovereignty of countries below. Much depends on whether the question of how high is up can be solved amicably, or whether the Russians, for instance, will obstruct us with accusations of military peeping.
The most disturbing element in this whole situation is that the Russians are talking in positive terms of hopping off into space very soon. They don't care whether we believe it or not, or call it propaganda. The U. S. experts, on the other hand, keep stressing the cost of any major heavenly exploration and give the impression that three to five decades must pass before space-hopping to the Moon or any of the planets can start.
The latest statement from the American side comes from John J. Crowley, director of the Pentagon's guided missiles development project. He insists that a manned earth satellite equipped to accommodate 80 scientists and traveling 18,000 mph in the sky, must first be put into operation at an altitude of 1,000 miles. Crowley stated:
"Such a space satellite could be a reality in 10 to 15 years. In the next 10 years thereafter planes and ships could be perfected so as to make the trip to the Moon and return. Once on the Moon, the adventure really begins. The Moon becomes our space satellite from which we can launch ourselves into outer space to explore Venus at its closest approach 26,000-000 miles away."
Most American rocket experts and science engineers estimate 30 years before we reach the Moon. And in practically every calculation the staggering cost of building lunar rockets is cited as the obstacle.
The latest statement from the Russian side is glimpsed in an article in the Soviet Weekly written by Y. Khlebtsevich, chairman of the Scientific-Technical Committee for the Moscow Astronautics Section. In his opening paragraph, he states:
"Flights in interplanetary space and to the Moon, it appears to us, can be realized within the next five to ten years. The real possibility of such flights is based on a firm scientific foundation."
Khlebtsevich then concludes with the following:
"No longer are there any difficulties of principle in the mastering of the Earth's nearest satellite with the help of radio-controlled rockets and tank-laboratories. This is why it is possible to conquer the Moon within the next five to ten years."
From the foregoing, and similar intelligence out of the Soviet Union, the risk of America losing the race into space and therewith the honor of first reaching the Moon seems to be very great. So why don't we start now by making a giant effort to plant the U. S. flag on the Moon through a series of rocket shots.


text:
- Author: Georgios Vidalakis
- Contact: Therese Kapaun
Citrus germplasm and nursery stock production have been through dramatic changes the last few years in California. The CCPP Foundation Operations at LREC after 51 years of outdoor production have transitioned into protective structures. CCPP and industry have been always in close collaboration. As part of the continuing efforts to improve and optimize the budwood production schemes and protocol the CCPP invited nurserymen with experience in the new nursery technologies to visit CCPP and discuss ideas about the LREC Foundation Operations.
The visit was successful and very productive. Similar visits will be planned in the future as needed and as specific questions arise and different industry and scientific expertise is required. The CCPP has been inviting all stakeholders to its Foundation Operations for decades now during the annual Foundation and Evaluation Block Walkthrough. It appears however that a different visitation model will be required under the new and upcoming quarantine and compliance regulations for the CCPP Protected Foundation Blocks. This first visit with nurserymen may very well evolve to become a new type of "Undercover CCPP Walkthrough".
---- Georgios Vidalakis, Director, Citrus Clonal Protection Program