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MONTGOMERY | State employees in Alabama could soon face their own fiscal cliff.
Officials say state employees will be hit in the pocketbook with higher medical costs because of the Patient Protection and Affordable Care Act, which they say will also limit medical choices and providers.
MONTGOMERY | State employees in Alabama could soon face their own fiscal cliff.
Officials say state employees will be hit in the pocketbook with higher medical costs because of the Patient Protection and Affordable Care Act, which they say will also limit medical choices and providers.
"The issue is when looking at the funding program for fiscal year '14, we're basically going to hit the fiscal cliff," William Ashmore, CEO of the State Employees Insurance Board, said in an interview last week.
The State Employees Insurance Board, which oversees state and municipal government health insurance plans, says it needs a $66 million appropriation next year from the state.
If the Legislature doesn't fully fund the State Employees Insurance Board, here are the board's options:
Reduced benefits.
Loss of dental coverage within the medical benefit.
Higher premiums and co-pays.
Fewer medical and hospital providers.
Reduced provider reimbursement.
A combination of all the above options.
"There's got to be major changes, draconian-type changes, co-pays and plan designs," Ashmore said. "Nobody is going to be able to walk out of this without feeling the pain."
Ashmore said that the federal health care act will hit the State Employees Insurance Board with $17 million in unfunded mandates that state taxpayers, state employees or both will have to cover.
Those mandates include:
n Extending the age of adult children who can remain on their parents' health insurance to 26.
n Providing contraceptives.
n Removing the cap on medical benefits for catastrophic illnesses and preventive procedures with no co-pay.
The expansion of coverage of adults to age 26 "on the surface is a good benefit," Ashmore said, but it costs $3 million.
"We spent $5 million because we cannot have annual limits," he said. "We have to provide preventive care at no cost, $7 million."
Preventive services like mammograms and colonoscopies had co-pays but under the federal health care act, "we won't be able to put any kind of co-pay on services," Ashmore said.
"Eliminating those co-pays cost us $7 million. Free birth control, we provide it with a copay, but when we provide it free it's a couple of million dollars," he said.
"We have additional expenses thrown at us, all this health care reform and Affordable Care Act, layers and layers of additional expenses we cannot afford," Ashmore said. "There's no free lunch."
E.J. "Mac" McArthur Jr., executive director of the Alabama State Employees Association, said he believes the federal health care act is good, but that the federal government, not state taxpayers or state employees, should pay its costs.
"I think, looking at the increase for employees, it's totally unfair and not doable," McArthur said. "Many cannot pay these types of increases. I hope the federal government will pick up that part."
The Retirement Systems of Alabama-managed education employee health insurance plan, known as PEEHIP, isn't in such bad shape because it started biting the bullet several years ago with increased premiums, increases in co-pays, deductibles and other out-of-pocket costs, said Don Yancey, RSA deputy director.
PEEHIP began implementing some of the provisions of the federal health care act as early as 2010, but the State Employees Insurance Board does not have to begin the health care act's provisions until 2014, Yancey said.
There are also about 3,000 fewer state employees contributing to the State Employees Insurance Board than just a few years ago. The State Employees Insurance Board serves about 90,000 active and retired state employees and about 40,000 municipal employees.
Ashmore also said the State Employees Insurance Board has been spending its reserves but that those reserves are about to run out.
State employees in Alabama used to have no monthly premium for health insurance, but with rising costs and the state of the economy, the State Employee Insurance Board has been shifting costs to employees. Still, Ashmore said, Alabama's state employees have a plan that costs the least in the Southeast.
With discounts, current premiums are $15 a month for single people and $205 for families.
Ashmore said that in a worst-case scenario, state employees could be "you're looking at $100 extra per month" in premiums.
Sate Sen. Arthur Orr, D-
Decatur, chairman of the Senate Finance and Taxation General Fund Committee, and his House committee counterpart, Rep. Jim Barton, R-Mobile, are considering finances in advance of the 2013 legislative session, which begins in February.
Orr said the Retirement System of Alabama needs money and Medicaid may need $50 million more.
"The SEIB's potential needs are in that mix with the others and it's going to be an extreme challenge to shoulder all of the requests for SEIB," Orr said in a recent interview.
Ashmore said the State Employees Insurance Board will need $66 million.
"That basically would keep the state employee contributions to $15 and $205," he said.
If the appropriation isn't there, the $15 premium would go to $53 and the family rate of $205 would go to $297 a month, he said.
Early retiree rates will be higher than the Medicare supplement, he said. The rate for early retirees is $261 per single and $503 for family.
"When we look at additional funding from the state, we're also looking at additional funding from members, a 2 percent to 2.5 percent reduction in pay for employees," Ashmore said.
Not only that, but there are providers and potential major plan changes that cannot be changed immediately.
"We're talking about reducing the amount of reimbursement, and not all providers will be willing to go along with that," he said. "Some providers will completely cut out of the picture.
"When they realize networks are changing and networks are cut and dental is eliminated, you're going to hear from them," Ashmore said.


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What you should be viewing on the Internet and on screen: New PBS show on YouTube; cronuts at home; another 'N Sync reunion unlikely.
Screen time
PBS has a new offering called "Game/Show" designed for the gamers in your life (not "Price is Right" fans). Check out the first episode about popular video game characters ("Will Mario, Link and Sonic Last Forever?") on their YouTube channel, pbsgameshow.
Best of the day
"This frankendessert will ruin you," writes Sue of suchadweeb.wordpress.com. Her food blog offers a cronut (croissant-doughnut) recipe that looks to-die-for. Adventurers may want to try making this one at home tonight.
Hot video: Don't count on another 'N Sync reunion
Chris Kirkpatrick discusses the 'N Sync reunion and says getting back together reminded them all what they love and hate about each other.
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Warrant: Toddler sustained traumatic brain injury
A 13-month-old girl who died Friday after sustaining injuries while in the care of her mother's boyfriend was injured so badly that doctors had to remove a portion of her brain to ease the swelling.
Michael A. Rios, 22, of 176 Elizabeth St., Norwich, was arrested Monday and charged with first-degree manslaughter and risk of injury to a minor.
Rios gave police different versions on how the child was injured.
An autopsy indicated that she died of blunt head trauma, sustaining numerous injuries, including a subdural hematoma on the left side of her brain, bruising on her spinal cord, hemorrhaging in both optic nerves and a cut on the inside of both her upper and lower lips.
According to a warrant prepared by Norwich Detective Damon R. Wallace, he received a phone call Thursday from an investigator for the Department of Children and Families about an anonymous complaint from a nurse at The William W. Backus Hospital, who said the child was unresponsive and had bleeding on the brain.
Rios had taken the child to Backus and told personnel that she had fallen off a bed. There were no visible injuries. Life Star helicopter flew the child to the Connecticut Children's Medical Center, the warrant said.
Wallace went to the medical center and met with the DCF investigator, the victim's mother and Rios.
The mother said her daughter had an ear infection and was taking medicine for it but was otherwise healthy and happy.
During the surgery, doctors discovered the subdural hematoma. She died during the early-morning hours on Friday.
Rios told the detective he had slept over at the victim's mother's house Wednesday night. The woman went to work Thursday morning, and he was supposed to take the child to her day care in Montville, the warrant says.
He told police that he has known the mother for five years, but they had just started dating three months ago.
Rios said he was asleep until 9:30 a.m. He said he dressed the child while she slept and woke her up around 10:30 a.m.
He said he was in the kitchen to get the girl's medicine when he heard a "bang" from the bedroom. He said he saw the victim on the floor and that she was breathing "funny." He said he picked her up and took her to the hospital.
Wallace said before he spoke with Rios, Dr. Nina Livingston at the medical center spoke with Rios, who told her he did not attempt CPR.
"Dr. Livingston stated his explanation of events does not fully explain the extent of the victim's injuries," the warrant says.
Wallace said when he spoke to Rios again, Rios changed his story. This time, he said he would play with the girl, tossing her up in the air and catching her under her armpits. Rios said the victim's head would snap back and forth, but he would stop doing it once the little girl stopped laughing.
Rios said that on April 30, he was playing with the girl, tossing her in the air as usual but stopped because she seemed to stop enjoying it. They went to the bathroom to comb her hair. He said he sat her on the vanity next to the sink and that the girl became dizzy and fell into the sink, striking her head on the faucet. He said she cried for two minutes as he soothed her. He did not seek medical treatment for her, the warrant said.
Wallace spoke to the mother, who said they went to celebrate Rios' birthday last Wednesday at a restaurant in New London. She said she did not see him consume any alcohol. She told police she didn't allow Rios to care for the child alone until around April 21.
Rios said after the celebration they arrived at the victim's home at around 8 p.m., and he fell asleep in the car. He went inside around 10 p.m., where he found his girlfriend and the child asleep.
Rios continued to tell police the child had fallen off the bed, but this time he added that he had attempted to give the victim CPR.
Wallace told Rios that Livingston said his story is not consistent with the victim's injuries.
"Rios sank down in his seat and covered his face with his hand," the warrant said. "Rios stated that after the victim fell from the bed, he picked her up and 'shook her very hard' to get her to respond. ... Her breathing changed, more like a hiccup."
After signing his statement to police, Rios said, "I know it's wrong to shake a baby."
Rios was released after posting a $100,000 surety bond and is due to appear May 16 in Norwich Superior Court.
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Tuesday, November 15, 2011
Mail Bag...It's Your Whiskey
Dear Sku,
My two favorite whiskies are Brora 30 year old and Pappy Van Winkle 20 year old. I like to drink the Brora with Red Bull and the Pappy with Coke (50/50). I know these are expensive whiskeys, but hey, it's my whiskey; I should be able to drink it however I want right?
Coke Fiend
Dear Fiend,
If you pose this question on most blogs or whiskey forums, the first response will typically be reassurance. "Yes," the responders all say, "it's your whiskey, you can drink it however you want."
I'm sorry, but that's bullshit. If I buy a rare Van Gough at an auction and decide to use it as toilet paper, that is not okay. I would be misusing a national treasure and being an idiot. I don't care if I paid for it, I'm still an idiot.
You want to buy whiskey to drink with Coke or Redbull? That's why God (aka Brown-Forman) invented Jack Daniel's. Hell, you can brush your teeth with it like Ke$ha for all I care.
What's the difference? Well, JD is plentiful and fungible. There is plenty of it and the spigot will never run dry; one bottle is the same as the next. Brora and Pappy, though, are scarce resources and international treasures, like the last dodo bird. And each annual release is somewhat different. Even as I write this, there are people wondering how they can get just one bottle of the latest Pappy release without having to go on ebay and pay exorbitant prices to some guy who happened to score a case.
So, no, it's not okay to buy this stuff because you have the means and then drown it in cola. It's your whiskey, but with these rare whiskeys comes a responsibility to the whiskey community to not be an idiot.
32 comments:
- Ryan said...
I have noticed the annoying trend of "political correctness" in whisky blogs (as in everywhere... alas), however, I am going to hold on to hope that not "most" whisky bloggers would accept this disgrace!
- November 15, 2011 at 6:40 PM
- Jason Pyle said...
Sku, I suppose sometimes you just have to cut with the BS and tell it like it is. I can't say I've had quite the balls to level with someone like this but you've certainly inspired me to be a bit more honest there.
While we're airing grievances let's add the "toss water in it without even tasting it" crowd. I've never understood that. Each whiskey drinks differently. That 100Proof Parker's 2011 release is smother than silk. Adding anything too it just rips the palate entry to shreds. It doesn't need it. And while some will say, "it's a personal preference", I'd argue that's the same with coke to whatever. Learn to at least appreciate the whiskeys at Bottle strength. Many of the American producers are offering things at barrel proof (the world is following). While certainly strong, take little sips and enjoy something that run across your tongue like syrup.
I'm not saying don't add water, just that you shouldn't go dumping water in a whiskey before tasting it and spending a little time with it at Barrel Strength.
- November 15, 2011 at 6:47 PM
- Jason Pyle said...
Ryan, we whiskey bloggers will unite under SKU's stance on this subject. Fear not. He has led the way.
- November 15, 2011 at 6:49 PM
- Regular Chumpington said...
@Jason the flipside though is that some barrel strength whiskies just do drink better with water (obviously). This for me is in the north of 60 territory - this year's Stagg is still better to me with a little water or a little ice, and this year's Weller is so good with water (in a different way) that I honestly could go either way on it.
I said that in some slightly altered form recently and caught some static on it. Hey, I love barrel proof - even some of the recent Willetts in a major Willett group buy were as strong as if not stronger than the average Stagg and they were phenomenal neat. But even as there is a philistine contingent that will drown their '77 Brora in coke, there's a ridiculous zero-tolerance, neat-only and neat-always contingent that's equally insidious.
I think that's why I tend to err more on the "your money, your choice" side even though I more generally agree with Sku's point.
Just my 2 cents of cours.
- November 15, 2011 at 8:47 PM
- sku said...
RC, I think Jason's point is that people shouldn't assume added water is necessary. I do agree that we don't want to get overly assertive about no water or no ice, but adding water without tasting is like adding salt to a meal before tasting it, not only wrongheaded, but an insult to the good people who created the meal for you.
- November 15, 2011 at 8:53 PM
- Regular Chumpington said...
No debate here on that point.
- November 15, 2011 at 8:55 PM
- Jason Pyle said...
@Regular Chumpington, Sku is correct, I just wish some folks would try before splashing it in there. Though he said it much better with the salt analogy. I am certainly not against water or ice, I just think it's a good idea to give it some sips, let it open up. See what it needs. There's some that try to get it down to 30-35% abv. I just think that's silly.
As for the 2011 Weller - absolutely agree. This is an example of a whiskey that I think is just better with a good few teaspoons in a 2 oz. pour. There's a roasted quality to the whiskey that really flies with the addition.
- November 15, 2011 at 9:08 PM
- Ryan said...
The water issue is interesting. I see many people who are vehement that you "must" add water to "open up" a whisky, otherwise you're not getting the whisky's full potential etc. Then they tell you about the mean old jerks who will look at you with the evil eye whenever you add so much as a drop of water to any whisky. The thing is, I've never actually seen one of those people! Sure, there are people that generally do not add water (like me), but I've never encountered someone who was staunch about it, unlike the "add water people" who assume you are no true whisky connoisseur if you don't add water.
I'm purely speculating here, but I think that the cause of the water issue is that the Scotch whisky community has seemed to taken the idea of "nosing and tasting" a bit too far. Some people are so focused on counting how many flavors they can find, they forget to enjoy having a nice drink of whisky! I'm all for tasting notes, but not at the expense of enjoying the whisky. I recently saw an official company video showing how to "taste" an under-$15 blended scotch - this involved adding about equal parts water and whisky into your special nosing glass to "open up" the whisky and unlock all its flavors. Rubbish!
Of course, I'm pretty new to the whisky world, so I may not have a handle on this whole thing yet.
- November 16, 2011 at 4:33 AM
That's funny. I've never met one "must add water person." I've met a million "never add water" people which to me is ridiculous. If you're sipping 60%+ whiskey constantly, you're definitely losing taste buds by the second. If that's the only whiskey you plan on drinking for a while, the fine. However, if you're planning on another afterward, I would assume you'd like to taste it.
- November 16, 2011 at 7:16 AM
- SteveBM said...
I do agree that we don't want to get overly assertive about no water or no ice, but adding water without tasting is like adding salt to a meal before tasting it, not only wrongheaded, but an insult to the good people who created the meal for you.
Heard that, brotha! There really isn't a better analogy.
Most of the time, I enjoy my bourbon neat, whether it's an 80-proof Basil Hayden or a 143-proof George T. Stagg. Agree 100% with David D that on the higher proof bourbons the tastebuds on your tongue are getting annihilated. However, that really only applies if you are sipping more than one. Sometimes, if I'm not in the mood for the heat but want the flavors of a high proofer, I'll add a little water or even a small cube of ice. In that sense, "it's my bourbon and I can do what I want to it", but I'm still leaving myself open to tasting the spirit itself.
Adding cola to a rare whiskey, well, Sku's last paragraph pretty much sums up my feelings on that too.
Nice post.
- November 16, 2011 at 8:30 AM
- Ryan said...
To David D: I guess I should clarify. Like I said, I'm a whisky-world novice. I don't really get out and meet many whisky people, which is why I haven't met any "no-water" people. My whisky experience is based on reading whisky blogs over the past half-year or so. As I've read those blogs, I've never encountered anyone saying "never add water," but I've encountered a lot of people who insinuate that you're uncultured and uncivilized and who generally look down on you if you don't add water. Of course, those people are politically correct so they would never say flat-out that you must add water, but you can read between the lines. Comments like "in my years around whisky, I've never once seen any whisky professional taste a whisky without adding water." I've seen that a couple places, and other comments like it. That's where my statement came from: that if you're learning about whisky and read around the blogosphere, you will get the impression that you must add water, and that no-water people are mean, bad people. Of course there are exceptions, but that is the prevailing attitude around the blogosphere, as seen by someone like me who is new to this and getting out there and reading the blogs.
As for the strength - I generally only ever have one drink in an evening, so I don't have to worry about trying to taste a Glenmorangie after a glass of George T. Stagg (let's plan ahead a little, regardless). Last weekend I opened up a cask-strength Glenlivet, and loved it neat. I'll try it with water one of these times, but honestly, I don't want to, because it was great!
- November 16, 2011 at 9:12 AM
DavidD, there is a prominent whisky tasting event, call it an extravaganza, in which those staffing the booths are famous for pouring large amounts of water into your glass without being asked. You practically have to throw yourself on the glass to so much as taste it without a huge pour of water.
- November 16, 2011 at 9:48 AM
- Chuck Cowdery said...
This is just the pendulum swinging back in the other direction. "It's your whiskey" was a reaction to self-appointed whiskey purists who couldn't live in a world where people put ice in their Macallan. Steve, of course, makes a very temperate and reasonable case.
- November 16, 2011 at 10:08 AM
- Ryan said...
I wanted to elaborate a bit more on this (Sku, sorry for going on such a long rant on your blog!). As I said, I feel like if you read around you end up with the general idea that you are "supposed" to add water to your whisky. As a more specific example, I was recently reading up on the Glenlivet Nadurra (cask-strength) that I recently bought, and came across this blog post about it:
The interesting thing is a comment below the post where someone from Glenlivet Distillery says "cask strength whiskies should be diluted, they are not meant to be consumed at that strength unless you absolutely insist! I always add at least one third water when drinking a cask strength whisky and that way the full range of flavours can be fully enjoyed." This is of course just one example. When I mentioned the tasting video for the bottom-shelf scotch, that was another silly example. There are many more. What I find is that the scotch whisky industry in particular and other whisky professionals promote this idea that you must add water to be able to "appreciate" whisky. That's why I commented that I think the "nosing and tasting" business has gotten out of hand. Whisky is no longer an enjoyable, relaxing drink, it's now a game (or a job) where you find as many flavors as possible. Forget about just drinking it for enjoyment! They make you think it's a waste to not add water - just like adding coke is a waste - because drinking neat you haven't "opened up all the flavors."
Again I'll iterate I'm not at all against adding some water, though I personally prefer not to about 98% of the time. It has just been my experience (through blog reading) that the "should (must) add water" crowd is actually much louder than the "never water" crowd.
- November 16, 2011 at 10:16 AM
- Ryan said...
I wanted to explain my stance a bit more, but I think my post just got eaten by the spam machine since I put a link to a specific example in there... Since I'm too lazy to rewrite it I'll just summarize:
It has been my experience that the scotch whisky industry in particular say that you "have to add water to whisky to appreciate all the flavors." And there are specific examples of them saying this. I think that emanating from the Scotch whisky industry is this phenomenon of whisky for "nosing and tasting" rather than drinking for enjoyment, and if you just read around, these "should (must) add water" voices are really much louder than the "never add water" crowd.
- November 16, 2011 at 10:24 AM
Interesting. See that's an industry POV vs. a consumer POV. As a retail buyer, no one tells me anything about how to taste it. They let me do my thing. As a consumer, they want to tell you how to enjoy it, I guess. I read a lot of blogs and talk to a lot of people, but I've never once, ever been told I needed to add water to enjoy a whisky. I have been told, however, repeatedly, over and over by customers, that adding water to whisky ruins it. I feel completely the opposite from Ryan. Most of the time I see customers returning cask strength bottles that weren't "smooth." Most of the public that I deal with has no idea that adding water is even something you should think about. It's interesting how different two experiences can be.
- November 16, 2011 at 12:45 PM
- sku said...
Chuck, good point. There is a difference between being a purist (or whiskey Nazi) and helping people to optimally enjoy their whiskey.
I don't criticize anyone for wanting ice or water, even a fair amount of water as different people have different sensitivities to alcohol, as long as the goal is to taste the whiskey and not cover it up.
- November 16, 2011 at 2:03 PM
Also, I don't think the salt analogy really works - unless you think people automatically cook their food too bland so as to allow people to season it themselves. I would say that most producers bottle at cask strength to give consumers an option on their preferred proof, rather than because they intended you to actually drink it this way. I remember Harlan from BT saying he never intended for anyone to drink the BTAC at full proof.
- November 16, 2011 at 4:37 PM
- Jeff H said...
You know, I never would have thought of trying this before, but Pappy Van Winkle 15 and Coke DOES taste really good!
Thanks for the idea, sku!
- November 16, 2011 at 5:14 PM
- Jason Pyle said...
David D, the salt analogy is dead on. People and restaurants cook their food one way - whichever way they make it. That might not be seasoned enough for you and you may need to add some salt or pepper to it. You may not, it may be just right. If you don't taste something how do you know if it needs salt or not?
Folks pour whiskey all the time and then add water to it before ever bringing it to their lips. It happens. As Ryan states, this to me is a Scotch and Single Malt thing. Frankly, I don't believe anything at 80 proof needs water added to it MOST of the time. Charles Maclean and Richard Patterson believe in getting it to 30-35% abv. I think that's bullshit and is probably responsible for wrecking a lot of whiskey experiences. By all means do it, if you wish - you bought it, but don't do it before trying it and sitting down with it for a spell.
Let's be honest here also about the average consumer. Whiskey takes a little work. Few people just grab a bottle of whiskey one fine day and say, "Mmm, I love whiskey". There are more wine drinkers in this world because it's a lower in alcohol product and easier for the average person to consume. With whiskey it takes some educating of your palate, trying different ones to see what you like, etc. More than likely the person that brought that whiskey back into your store probably needs to be educated on where to really begin a whiskey journey. That's a bit off topic, but I think folks hear about Pappy or Stagg and want to start there. Probably not a good idea. I think that's more of the "so and so rated it XXX so I have to try it" thing. Something you have written a couple of nice articles on. I think it's an education thing. Hard to tell Joe customer to put down the Stagg and try the Breaking and Entering first I realize. But anybody that bought a barrel proof whiskey and didn't know he could add a bit of water.......well he aligns with the above.
As for drinking barrel proof whiskey neat, not at least taking a few sips is missing out on one of the great pleasures in whiskey. Few things are more luxurious than a syrupy sip of a barrel proof whiskey. I will add a splash if needed - some do not. This is not an absolute - must add/must not add water.
Just taste it - go from there.
Sku, sorry for jacking this thing and taking it from a coke thing to an ice and water thing. Wasn't my intention, but an interesting discussion nonetheless.
- November 16, 2011 at 8:33 PM
JP - Totally disagree on the salt thing. We're never going to agree on that but that's OK. I don't think restaurants cook food for you to then tinker with it. Whiskey makers definitely make whiskey with that intention. They don't think you should drink it straight out of the bottle at cask strength. No chef would put a plate in front of you he didn't expect you to eat!
- November 16, 2011 at 10:30 PM
Nevermind, I'm an idiot. I misinterpreted what you meant. You mean DON'T add salt until you've tasted. That I agree with. I thought you meant that cooks prepared their food bland on purpose so that people could then add the right amount of salt, like people could add the right amount of water to cask strength. My bad.
- November 16, 2011 at 10:39 PM
So my point would then be: cask strength whisky isn't a well-prepared dish not needing salt - it's an underprepared dish that need to be corrected. It's not meant to be eaten as is, like a good meal would be. OK, there it is. Can't believe it took three posts to get that right. This is fun Steve, we should post like this all the time!
- November 16, 2011 at 10:43 PM
- Florin said...
This was a very enlightening discussion! I just added two dashes of salt to my whisky, and now it's excellent! I will never go back to those unsalted whiskies again...
- November 16, 2011 at 11:50 PM
- Ryan said...
On cask-strength: many in the industry (esp. in Scotland) do say that your are "supposed" to add water to cask strength. David, you said that you've never heard anyone say you must add water to whisky - but obviously somewhere along the way someone told you that cask strength needs water. I don't think cask-strength deserves a special status here - I mean there's cask strength Stagg at 140 proof and there's cask strength Glenlivet at 108 proof. 108 proof is certainly not in the "must add water" range for me.
The thing is, there are lots and lots of people - probably experienced whisky drinkers rather than casual ones as Jason said - who enjoy it MORE at high strength. I recently purchased Glenlivet Nadurra because it is at cask-strength; I find Speysiders at 80 proof way too dull for me to spend my money on. So, even at cask-strength water is still optional. The general consumer probably needs more education on this topic. I frankly don't understand the purpose of buying cask-strength if you're going to water it down too much... why not let the distiller add the right amount of water for you and buy the lower proof version? I'd rather have the distiller's local spring water in there than my Delaware River tap water if I'm going to water it down.
- November 17, 2011 at 6:54 AM
- SteveBM said...
Remembered reading something like this in "But Always Fine Bourbon" and then found this nugget Chuck dropped a few years back...
"Pappy Van Winkle always said you should pour water in the glass, then add whiskey. That way, he said, you were making a poor thing better rather than making a good thing worse."
- November 17, 2011 at 7:04 AM
Ryan - cask strength whisky exists because some people like it at 40, 43, 46, 48, 50, 52, etc. These guys caught on to the fact that different people like different strengths and decided they could please everyone by doing it this way. It's an economic issue and it worked. If you want to drink it at full proof, then great because it's "your whisky." However, for someone claim that they intended for you to do so, like a "well-prepared meal" isn't true. That's my only point. No one ever told me that I "had" to add water to cask strength. It's a proven scientific fact that high proof spirits kill your taste buds and your stomach lining. As someone who tastes for a living, that's not in my best interest. I'll usually take a small sip before adding water, but then proof it down to 50 or less.
- November 17, 2011 at 7:22 AM
- Ryan said...
David - makes sense!
- November 17, 2011 at 9:24 AM
- Jason Pyle said...
Interesting discussions indeed. David I don't think the distillers care when they release a cask strength bottling. I think they do so in order for you to experience what a whiskey is like right from the barrel AND THEN add water to it to get it to where you need it to be.
Proof is probably THE most underappreciated weapon in a distiller's arsenal. It can regulate flavor delivery in varied ways.
Regardless, my point simply is to taste your whiskey. It may need water for you to enjoy it. It may not. Don't assume - even a cask strength.
I'm thirsty now.
- November 17, 2011 at 11:07 AM
Barrel proof whiskey (I'm an American whiskey fan) exists so you can taste barrel proof whiskey. Everything else has already had water added to it and doesn't provide an equivalent experience. If you'd care to add water to experience the various changes, that's simply an added bonus.
As far as your taste buds being annihilated, I would argue that, as Jason says, stronger whiskeys call for different approaches to sipping. At barrel proof, I prefer to literally let a few drops hit the front of my tongue and allow capillary action to pull it back between my tongue and the roof of my mouth. My taste buds seem to really love that rush!
I have a hard time diluting barrel proofers. There are too few out there, and they offer something unique and intense. Nothing wrong with that, or with whatever way you enjoy your favorite pour, Coke or otherwise.
Your money, your choice. My money, my choice. No wonder Al Quaeda hates us!
- November 18, 2011 at 5:52 PM
- Chuck Cowdery said...
When I teach whiskey classes, the very first thing I talk about is adding water and because of the wrongheaded prejudice about it in the market place, I emphasize that:
1. Professional tasters always dilute.
2. Professional blenders always dilute, if they taste at all. Many work exclusively by smell.
3. Most published whiskey reviewers and whiskey judges dilute, at least some of the time.
In my classes, I distinguish between drinking and tasting. If you are drinking, do whatever you want, whatever pleases your palate. Your choices have no effect on me and are therefore none of my business.
But if you are tasting, dilution with room temperature water (and nothing else) is permitted and often recommended. Sip neat and then add water judiciously. This will allow you to smell and taste flavors that may otherwise be blocked by the alcohol bloom.
I encourage the use of straws for adding water, covering the top of the straw with your thumb to lift a precise volume of water from the water glass.
Drinking whiskey that is more than more than about 55% abv without adding water is actually dangerous.
People who say that no one should ever put water in whiskey under any circumstances are simply wrong.
- November 23, 2011 at 5:59 PM
"Drinking whiskey that is more than more than about 55% abv without adding water is actually dangerous."
Chuck, dangerous how (other than being flammable)?
- November 23, 2011 at 7:27 PM


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Success with any type of business usually involves setting up your company in an appropriate manner. For instance, if you were to start a real business with a brick-and-mortar store, how you set the store up, and where it is located, will have a lot to do with how much success that you have. If you are setting up an Internet website with the idea that you need to sell products and services, you must also generate traffic that is interested in what you have to buy, and present those products and services in a way that motivates people to purchase what you have to offer. Search engine optimization in Shallotte is one of the secrets to how you can attract the right people, and also set your website up so that it will be visible when people search on the search engines.
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text: Apparently Zimmerman does not have a friend in his local police chief. Steve Bracknell, who heads the department in Lake Mary, Florida, where Zimmerman lives, agreed with some pretty intense criticisms of the acquitted killer contained in two angry emails he received Tuesday about Zimmerman's recent altercation with his wife. "Zimmerman is a Sandy Hook, Aurora waiting to happen," the emailer, Santiago Rodriguez, asserted, in an email posted online. "Your job is to protect the communities you serve, and you are failing big time."........more


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If you could reduce your risk of prostate cancer by adjusting your diet, would you do it? Some researchers believe that certain food choices might lower your chance of developing this form of cancer.
Isoflavones are compounds that are mainly found in soybeans. These compounds are phytoestrogens, which have an effect on the body that is similar to estrogen. Normally, men do not have a lot of estrogen, a female hormone, in their bodies. In order to grow, prostate cells depend on the male hormone testosterone. While much more research needs to be done, isoflavones may offer a protective benefit by increasing the estrogen-like activity in the body and lowering testosterone levels.
If you are interested in adding isoflavones to your diet, good sources include:
- Tofu—Available in most refrigerated produce or dairy sections of your local supermarket. You can make a healthy shake by blending together ½ cup (4 ounces) of tofu with a banana, orange juice, and other fruit.
- Tempeh (cake of fermented soybeans)—Yields 60 milligrams (mg).
- Soy flour—Yields 44 mg.
- Flavored soymilk—yields about 20 mg per serving
- Roasted soybeans—Packs the highest amount of isoflavone per serving—about 167 mg for a 3.5 ounce serving (or 7 tablespoons); these are available at most supermarkets and also online.
Lycopene is part of a group of compounds called carotenoids that are known for their antioxidant properties, which may include the ability to inhibit cancer. Where can you find lycopene? Watermelon and pink grapefruit contain lycopene, but tomato-based foods contain the most. When tomato-based foods are heated and mixed with a small amount of oil, the lycopene absorption is maximized. That makes cooked tomato products excellent sources of lycopene.
Will eating more tomato products lower your chance of developing prostate cancer? A systematic review of randomized trials found that there was not enough evidence to conclude if lycopene reduced prostate cancer risk. A review of 21 observational studies found that people who ate a lot of cooked tomato products did have fewer cases of prostate cancer. Howver, the US Food and Drug Administration (FDA) reviewed the health claims and found that there is not enough evidence to say that lycopene does reduce the risk of prostate cancer.
Whether or not lycopene prevents cancer, tomatoes are still an important part of a healthy diet that should include a variety of fruits and vegetables.
Onions and Garlic
Onions and garlic are a type of vegetable called allium. These vegetables have been studied for their potential anti-cancer benefits. A study that examined a large amount of data from China found that people who ate a lot of onions and garlic had a reduced risk of prostate cancer, as well as other common types of cancer. Scallions, chives, and leaks are also allium vegetables that you might want to add to your diet.
Other Popular Foods
Vitamin E, Vitamin C, selenium, and green tea have also often been advertised and studied for their possible prostate cancer abilities. At best, there is mixed evidence that they can actually help prevent prostate cancer in people. Selenium may even increase the risk of prostate cancer.
What Other Changes Can You Make?
The effects of dietary changes on prostate cancer have not been proven. However, the American Cancer Society (ACS) recommends that you be physically active and maintain a healthy weight to lower your risk of prostate cancer. Also, try to eat at least 2½ cups (20 ounces) of fruits and vegetables each day.
- Reviewer: Michael Woods, MD
- Review Date: 06/2016 -
- Update Date: 06/23/2016 -


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Citizens of EarthNintendo 3DS
when you buy this game digitally. Close x
points Learn more
In a modern-day retro-RPG-world-gone-mad only YOU have the charisma it takes to delegate the dirty work & save the world
You've just been elected as Vice President of the World... So what now? Recruit your friends, your family, and everyone else around town to join your party and fight your battles!
In this modern-day retro-RPG, you have returned home from the campaign trails for a little taxpayer-funded vacation... to find things have gone mad! Only YOU have the charisma it takes to delegate all the dirty work and save the world. So don't ask what you can do for your countrymen...Ask what your countrymen can do for you!
- Platform
- Nintendo 3DS
- Release Date
- Jan 20, 2015
- No. of Players
- 1 player
- File Size
- 9063 Blocks
- Category
- Role-Playing
- Publisher
- Sega
- Developer
- Eden Industries
*To enjoy the 3D effect of Nintendo 3DS software, you must experience it from the system itself. All screenshots and videos on this website have been captured in 2D mode.
Use Parental Controls to restrict 3D mode for children 6 and under.
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text: Wednesday, February 20, 2013 Former APTA Board Member Barbara Melzer Dies Barbara Melzer, PT, DPT, PhD, FAPTA, a clinician and educator for 38 years who held numerous national and state positions within APTA, died February 17. She had acute pneumonia that activated interstitial lung disease, a condition she was diagnosed with 7 years ago. Melzer served on APTA's Board of Directors as director (1987-1992) and secretary (1992-1995), and on the Executive Committee (1991-1995). She also was a member of the Nominating Committee (2003-2006), serving as chair for 1 year (2005-2006). Most recently, she was member of APTA's House of Delegates (2007-present). A member of the Education Section since 1976, Melzer served in numerous roles, including vice president (2000-2004). She was a coeditor of A Normative Model of Physical Therapist Professional Education, Version 2000. In 2003, Melzer was named a Catherine Worthingham Fellow, APTA's highest honor. She also held many positions at the state level. She served as president of the Texas Chapter (1983-1984) and as chief delegate (2000-2003). She was a member of a variety of chapter committees, including conference planning, bylaws, and educational affairs. Melzer was professor at Texas State University and director of clinical education. She represented the School of Health Professions on the Faculty Senate and was a multiple winner of the Texas State University Presidential Award for Service. "Through the incredible span of her service and lengthy list of accomplishments, she has impacted the profession in ways no words can accurately capture," Eric Robertson, PT, DPT, OCS, FAAOMPT, wrote in a tribute to Melzer. Comments This article was updated 2/21/13 at 1:30 pm. Posted by News Now staff on 2/21/2013 2:23 PM She was such a great teacher and mentor. She will be missed. Posted by Meri Goehring on 2/22/2013 12:14 PM Barb will be missed by many. I've known her since 1986 and she was always a huge advocate for the Texas PTA'S, PT's, and our association. Thanks for all you did Barb! Posted by Mary Hays, PTA on 2/22/2013 3:49 PM We have lost a GREAT Lady and friend. She was a Leader, Mentor, and one we all should take note from on how she supported both the Profession and us as Individuals. Will miss her support and smile. Posted by Rick Peret PT on 2/22/2013 5:09 PM Barb was a super friend, inspirational leader and mentor, a consummate professional and a wonderful PT. She will be greatly missed by many in countless ways. I too, will miss her enthusiasm and warm smile! Posted by Peg Grey, PT on 2/22/2013 6:52 PM I was so saddened to hear of Barb's passing. She taught from the heart, and was an inspiration to many. My condolences to her family and loved ones. Posted by Tammy Kimmelman, PT on 2/22/2013 7:16 PM I am deeply saddened to hear of Barb's death. She was a gentle leader, awesome mentor and wonderful supporter of the profession. She will be greatly missed by me and our profession. Posted by Erik Moen on 2/23/2013 9:38 AM I was deeply saddened by Barb's death. Althought I only knew her for a short period of time I always enjoyed our emails and chats regarding therapy and life in general. I enjoyed her wisdom, her smile and her love of the profession. She will be much missed by the Texas chapter and its HOD delegation and those who knew her. Posted by Vanie Jones on 2/25/2013 3:04 PM My heart is heavy to learn of Barb's death. She was always joyful in spirit. Her contributions to the profession are tremendous; and her mentorship was always greatly valued by all. Barb - you will be missed. Posted by Patricia Hageman on 2/25/2013 3:45 PM I always enjoyed time spent with Barb Melzer. She was an incredible leader and advocate for physical therapy and the APTA.She will be missed.. Posted by John Echternach,DPT,EdD, FAPTA on 2/25/2013 4:26 PM Barb has inspired many to be better professionals and more caring human beings. I loved her dearly and will miss her greatly. We have lost a valued friend and mentor. Loving thanks to my dear friend for the privilege of having her in my life. Posted by Linda Longoria, PT, MA, OCS on 2/26/2013 9:08 AM


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Event Information
at Leyland Library every Friday from 10.45am
Enjoy lively sing-along songs, gentle movements and rhymes with your baby, plus meet and chat with other parents and carers. Suitable for babies up to around 18 months of age.
You might also be interested in…many of our libraries also hold regular Toddler Rhyme Time and Story Time sessions for slightly older children
This event is free, no ticket required.
Please note this event is only held during school term times
For more information, please contact us


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David Graham Phillips
On January 23, 1911, muckraking journalist and novelist David Graham Phillips is shot outside the Princeton Club at Gramercy Park in New York City. The shooter Fitzhugh Coyle Goldsborough was a Harvard educated musician, a violinist in the Pittsburgh Symphony Orchestra who came from a prominent Maryland family.
David Phillips was born in 1867 in Madison, Indiana. He graduated from Princeton in 1887. After completing his education, Phillips worked as a newspaper reporter in Cincinnati, Ohio, before moving on to New York City where he was employed as a reporter for The Sun from 1890 to 1893, then columnist and editor with the New York World until 1902. In his spare time, he wrote a novel, The Great God Success, which was published in 1901. The royalty income enabled him to work as a freelance journalist while continuing to write fiction. Writing articles for various prominent magazines, he began to develop a reputation as a competent investigative journalist. Phillips' novels often commented on social issues of the day and frequently chronicled events based on his real-life journalistic experiences. He was considered a Progressive and a muckraker. Philips was known for producing one of the most important investigations exposing details of the corruption by big businesses, in particular, by the Standard Oil Company. He was among a few other writers during that time that helped prompt President Theodore Roosevelt to use the term "Muckrakers."
Goldsborough believed that Phillips' novel The Fashionable Adventures of Joshua Craig had cast literary aspersions on his family. Thus on the morning of January 23, 1911, Phillips was confronted by Goldsborough near the entrance to the Princeton Club. Goldsborough yelled, "Here you go!" and fired six shots from a .32 caliber pistol point blank into Phillips. After Phillips collapsed, Goldsborough yelled something akin to "And here I go!" Then shot himself in the head. Admitted to Bellevue Hospital, Phillips would die the next day. Following Phillips' death, his sister Carolyn organized his final manuscript for posthumous publication as Susan Lenox: Her Fall and Rise. In 1931, that book would be made into an MGM motion picture of the same name and starring Greta Garbo and Clark Gable.
Visit Michael Thomas Barry's official author website – www.michaelthomasbarry.com and order his true crime book, Murder and Mayhem 52 Crimes that Shocked Early California 1849-1949, from Amazon or Barnes and Noble through the following links:
Amazon - http://www.amazon.com/Murder-Mayhem-Shocked-California-1849- 1949/dp/0764339680/ref=sr_1_1?ie=UTF8&qid=1352214939&sr=8-1&keywords=michael+thomas+bar
Barnes and Noble - http://www.barnesandnoble.com/w/murder-and-mayhem-michael-thomas-barry/1110912205?ean=9780764339684


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These fruits all share common traits: they are unique in flavor and appearance, their season is maddeningly short, and they elicit awe in their viewers. Seriously. This past Sunday, I was expecting harp music to start emanating from the cherry table. It's no surprise; who can resist gushing over fresh cherries? Both kids and adults are smitten by their cheerful color and juicy sweetness. In fact, one farmer was generously offering samples of bing cherries (pictured above) and was practically sainted by grateful market-goers. It doesn't take much to make us happy.
Despite our love affair with this precious fruit, some people can't help but haggle over the price, which is about $6-8 per pound. Let me tell you something: No amount of pleading or applauding will get farmers to budge on the price. Why? Because cherries are difficult to grow. They are highly susceptible to insect damage and disease and need to be carefully monitored. They are also highly dependent upon good weather. In fact, several cherry farmers in California have noted markedly smaller harvests this year because of inclement weather. Even if the cherries make it to fruition, they are prey to birds that are attracted to their bright red color and sweet juice, and typically need to be protected with netting or cheesecloth. Finally, they must picked carefully and are highly perishable, since they do not ripen once harvested. This all adds up to a labor intensive and expensive fruit to produce, which is why the price is high.
But, once you've tasted a fresh cherry, there will be no doubt that they are worth every penny. Since cherry season lasts only 3-4 weeks, we buy them each week and savor every last one. We usually prefer to eat them plain, as they are perfect in their unadulterated state.
Yet, this past Sunday, Jeff suggested how much better they might be with some chocolate cake. Yes! Chocolate cake and cherries! I had to have it! But then I remembered -- I hate baking. Ugh. While unpacking the produce from the market, I suddenly remembered a dessert I had seen in a recent issue of Bon Appetit. Practically running Jeff over to get to the coffee table, I flipped the pages frantically until I found it: Quick Chocolate-Cinnamon Mousse with Cherries. Brilliant.
The recipe called for heavy whipping cream, and I considered using lite Cool Whip to reduce the calories; that is, until Jeff brought me to my senses. I'm still thanking him, and it's been 4 days. You will too after you taste this dessert. Though the recipe gives suggestions for different ingredients, I used cherry preserves from Trader Joe's, port wine instead of cherry juice, and Ghiradelli 60% dark chocolate.
This is a decadent dessert, one that you should savor, slowly and patiently. The mousse is both pillowy light in texture and densely chocolately in taste. And the cherries, which are infused with port and cinnamon, are not-to-sweet, slightly tangy, and lusciously rich. Even better, it's simple to make.
I am submitting this post to the entertaining Ellie of Kitchen Wench, host of this week's Weekend Herb Blogging.
Quick Chocolate-Cinnamon Mousse with Cherries
This is Dave Lieberman's recipe from the June 2007 issue of Bon Appetit.
Print recipe only here.
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
For cherries: Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
For mousse: Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve.
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Energy Modeling Versus Reality
A version of this article appears in the January/February 2010 issue of Home Energy Magazine.
January 06, 2010
Modeling software can be very useful for helping you understand how a building works. As I've described in previous articles, you can calculate heating and cooling loads, HVAC air delivery requirements, and duct layouts. You can tweak construction assemblies to your heart's content to see, at least in theory, how a building's energy consumption changes. You can change orientation and glazing to estimate the impact of various passive-solar strategies. The combinations of variables are endless. Underlying this process are usually complex algorithms based on research done by dozens of well-respected researchers from some of the most prestigious institutions in the world. The key question is, How well do these modeling programs reflect reality? After all, if we want to predict the effect of a change to a building, we have to know exactly how that change affects the building's energy consumption. This question raises a variety of issues. First, you have to decide how to measure reality. That's usually done in some standardized unit, such as kWh for electricity or thermsmfor natural gas. However, there may be other useful metrics—daylight penetration, occupant comfort, humidity levels, temperature changes, room-by-room ...
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Alpha Delta Chi Good Vibes Only Throw Pillow
This Alpha Delta Chi Good Vibes Only Throw Pillow is part of our huge selection of Alpha Delta Chi throw pillows. Order below!
- Detailed Description
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Product ID: good-vibes-only-ThrowPillow
Style: Throw Pillow
Full Description: Dress up your sofa with the this customizable Alpha Delta Chi Good Vibes Only Throw Pillow! They're affordable and easy to maintain, and guaranteed to add quality to your living space. These throw pillows are original, just like you! Shell care- machine wash in cold water using mild detergent and gentle cycle only. Do not bleach or tumble dry. Zipperless pillow care- spot clean only.
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This item takes 5 business days (M-F) to produce. It will ship out when complete.
Expedited Shipping options available during checkout.
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Greek U offers a money back guarantee on orders under $100. Any orders over $100 and all group orders are subject to our Manufacturing Guarantee. Since products are custom made, please make sure that all of the details of your order are correct before ordering. If you need to return or exchange, please follow the steps below within 10 days of receiving your order to fill out a request form. We'll send you instructions on how to return the item(s). You can also email firstname.lastname@example.com to discuss your order.
We will not accept worn and/or used merchandise. Original and return shipping charges are non-refundable. Greek U will cover shipping costs if there is a manufacturing defect.
We are not responsible for incorrect spelling, typos, names, text, or any errors made by the customer so please make sure your order is correct and without errors before ordering. Greek U reserves the right to alter the size and/or layout of lettering, logo, or design so that it will fit imprint size restrictions and look attractive on the item ordered.


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This is the second tutorial in a series on understanding and using the new Intel Xeon Phi coprocessors to create applications and adapt legacy software to run with high performance. The previous article in this series showed how to achieve more than one teraflop (TF, one trillion floating-point operations per second) using the Intel Math Kernel library (MKL). This article demonstrates how to average more than 1 TF of performance using the Intel compiler and OpenMP directives when running natively on the Intel Xeon Phi coprocessor, and approximately 900 gigaflops (GF) using offload mode. In comparison, a 12-core, 3.3 GHz X5680 Intel Westmere chipset delivers approximately 120 GF on the same problem using the same optimized OpenMP code. The focus here is on the expression of an objective function that can be used by many derivative-free optimization frameworks. A working software framework is provided that allows you to generate functions (or provide your own) to explore the performance envelope of the Intel Xeon Phi coprocessors by varying the flops, memory bandwidth, program size, and problem size of the objective function. In addition, this timing framework will demonstrate how to use the offload pragmas so that only the minimum amount of data is transferred between the host and device between function calls. These same techniques are useful when writing library methods.
The next article in this series will utilize this objective function framework to solve both linear and nonlinear real-world optimization problems with high performance on a single Phi coprocessor. Further along in the series, I will show how to extend this framework to multiple devices within a workstation and distributed coprocessors accessible via a message passing interface (MPI).
Matrix multiplication is a useful computational tool that makes a great benchmark because it can show how close software can get to peak hardware performance. In particular, the heavy reliance on a fused multiply-add operation doubles the number of floating-point operations that most processors can provide. Vendors spend large amounts of money on optimized libraries such as MKL to highlight the capabilities of their hardware. Unfortunately, these optimized libraries make terrible teaching tools because they do not show how the designer of the optimized routines was able to optimize for peak performance on the device. For teaching purposes, this article provides full working source code for a real-world example that achieves performance close to the best observed performance in the first article in this series, which was attained using calls to the optimized MKL matrix multiplication method. The intention is to show that the peak performance potential of the Phi hardware is accessible to programmers and to provide a working example that can be modified so you can explore the performance envelope of the Phi coprocessors in both native and offload programming modes.
The key to entering the high-performance arena with the Phi product family is to express sufficient parallelism and vector capability to fully utilize the device. After that, many other device characteristics (such as memory bandwidth, memory access pattern, the number and types of floating-point calculations per datum, plus synchronization operations) determine how close an application can get to peak performance when running across all the Phi cores.
Objective Functions
Many generic computational optimization problems are phrased in terms of an objective function that defines some real function that is to be maximized or minimized. A least squares objective function, sometimes referred to as a "cost function," can be used to evaluate how well a model fits a dataset for some set of model parameters. Equation 1 shows how the sum of the squares of the differences between a set of known and predicted points can be used to calculate how well a model fits the overall dataset. The data points can lie on a line, a curve, or a multidimensional surface.
Equation 1: Sum of squares of differences error.
Because the sum of the squares of the differences is always positive, a perfect fit will result in zero error. It is the responsibility of the optimization routine that calls the objective function to find the parameters that best fit the data. Unfortunately, it is rare to find a set of parameters that fit a dataset with zero error, as numerical techniques are subject to local minima, which means that the numerical optimization technique somehow gets stuck at a low point in the cost function from which it cannot escape. Further, most real-world datasets contain noisy and sometimes conflicting measurements that also preclude finding a set of parameters that provide a perfect fit. The good news for data scientists is that numerical optimization techniques can deal with noisy and conflicting datasets.
There are several popular libraries and tools that can call an objective function to find the minimum of a function over many variables. The book Numerical Recipes is an excellent source of information. (It also provides working source code that is subject to copyright.) Many free and licensed numerical toolkits are available. This article and the rest of the series uses the open-source, freely available nlopt optimization library.
Mapping Objective Functions to Parallel Hardware
A generic, exascale-capable mapping of objective functions to parallel hardware was developed at Los Alamos National Laboratory and the Santa Fe Institute in the early 1980s. This efficient SIMD (Single Instruction Multiple Data) mapping was originally developed for a 64,000-processor machine, yet it still runs nicely on modern hardware such as GPUs and the Phi coprocessor. Figure 1 shows that this parallel mapping delivers near-linear scaling on the 60,000 core Texas Advanced Computing Center (TACC) Ranger supercomputer. (The runtime is near-linear because an O(log2(N)) reduction is required where N is the number of processing elements.)
Analysis in my book CUDA Application Design and Development shows that this mapping also scales with near-linear performance on accelerators and clusters of GPUs. In addition, my 2008 presentation Massively Parallel Near-Linear Scalability Algorithms with Application to Unstructured Video Analysis shows how hand coding an objective function using compiler-intrinsic operations attained the peak performance of four single-precision operations per clock on a single AMD Barcelona core on the Ranger supercomputer. However, cache coherency messages between the processor cores and a reduction operation adversely affected multicore performance on conventional multicore processors.
Figure 1: Near-linear scaling of the mapping observed on the TACC Ranger supercomputer.
Figure 2 illustrates the mapping to multiple Phi devices. Key to this mapping is the evaluation of a sufficiently large dataset to fully utilize all the parallel hardware. It is also important to utilize optimization methods that require the objective function to return only a single floating-point value. Methods that utilize an error vector limit the scalability of parallel and distributed implementations by imposing data bandwidth and memory capacity hardware restrictions.
Figure 2: Parallel objective function mapping for parallel and distributed computers.
Example 1 illustrates the simplicity of an OpenMP implementation of a least squares objective function on a single Phi coprocessor (or other SMP system). The user-provided function
myFunc() calculates the error of the model for each example in the dataset being fit. The OpenMP compiler is responsible for correctly parallelizing the reduction loop across the processor cores. The programmer is responsible for expressing
myFunc() so that the compiler can correctly map the parallel instances to the per-core vector units on the Phi coprocessor.
#pragma omp parallel for reduction(+ : err) for(int i=0; i < nExamples; i++) { float d=myFunc(i, P, example, nExamples, NULL); err += d*d; }
Example 1: OpenMP implementation for a single SMP system.
It is important to understand that even though this tutorial focuses on objective functions for linear and nonlinear principal components analysis, the mapping itself is generic and has applicability to a wide range of optimization problems, such as neural networks, naive Bayes, Gaussian discriminative analysis (GDA), k-means, logistic regression (LR), independent component analysis, expectation maximization, support vector machine (SVM), and so on.
A Vectorizable Function for PCA and NLPCA Analysis
Principal components analysis (PCA) and nonlinear principal components analysis (NLPCA) are extensively used in data mining and data analysis to reduce the dimensionality of a dataset and extract features from a dataset.
PCA analysis accounts for the maximum amount of variance in a dataset using a set of straight lines, where each line is defined by a weighted linear combination of the observed variables. The first line, or principal component, accounts for the greatest amount of variance; while each succeeding component accounts for as much variance as possible while remaining orthogonal to (uncorrelated with) the preceding components. For example, a cigar shaped distribution would require a single line (or principal component) to account for most of the variance in the dataset illustrated in Figure 3.
Figure 3: Example of a linear dataset for PCA.
While PCA utilizes straight lines, NLPCA can utilize continuous open or closed curves to account for variance in data. A circle is one example of a closed curve that joins itself so there are no end points, while Figure 4 illustrates an open curve. As a result, NLPCA has the ability to represent nonlinear problems in a lower dimensional space. Figure 4 shows one dataset where a single curve could account for most of the variance. NLPCA has wide applicability to numerous challenging problems including image and handwriting analysis, biological modeling, climate, and chemistry.
Figure 4: Example of a nonlinear dataset for NLPCA.
Both PCA and NLPCA can be implemented as an optimization problem through the use of autoencoders. An autoencoder is a neural network that learns to compress or create a low-dimensional representation of a dataset by recreating an input vector with some output neurons after forcing the information through a bottleneck layer of neurons containing fewer neurons than output neurons. The smaller number of bottleneck neurons are forced during the optimization procedure to form a compressed, lower-dimensional representation of the input vector, which can be correctly decompressed to recreate the input vector at the output neurons. A simple example of a two-input, one-bottleneck neuron autoencoder is shown in Figure 5. Geoffrey E. Hinton offers an excellent set of tutorials about the use of autoencoders and machine learning.
Figure 5: A simple PCA autoencoder.


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Seven Dada Manifestos and Lampisteries
John Calder, 1 jan. 1977 - 118 pagina's
"This volume contains Tristan Tzara's famous manifestos which first appeared between 1916 and 1921 and which became basic texts of the modern movement and precursors and models for the surrealist manifestos that were to appear subsequently from Breton and his followers. Art for Tzara was both deadly serious and a game and the playfulness of his character is apparent not only in his polemic, often using dadaist typography, but in the delightful doodles and drawings contributed by his friend Francis Picabia. In addition to the seven manifestos, this volume also contains Tzara's Lampisteries, articles that throw light on various art forms contemporary with his own work at the time when post-war art, weary of the old certainties and the holocaust that emerged from them, turned decisively into subjective and often abstract forms, exchanging the reality of the mind for that of the senses."--BOOK JACKET.
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89 pagina's komen overeen met editions:ISBN0714537624 in dit boek
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Monsieur Antipyrines Manifesto
Unpretentious Proclamation
Tristan Tzaras Manifesto
9 andere gedeelten niet weergegeven
Overige edities - Alles weergeven
Seven Dada Manifestos and Lampisteries
Tristan Tzara,Francis Picabia,Barbara Wright
Geen voorbeeld beschikbaar - 2011
Veelvoorkomende woorden en zinsdelen
AA THE ANTIPHILOSOPHER action amongst Apollinaire artist beauty become blood Boomboom bourgeois bourgeoisie brain called charming colours Comte de Lautreamont constellations cosmic cryptograms cubists d'or or gold dadaist dance death destroy diarrhoea disgust dolour elements everything everywhere exist eyes false feelings flower francis picabia Gossip is encouraged human ideas idiots individual insinuate intelligence intensity interregnum invented Iwho journalists Lampisteries liberty light likeable limited companies live lMho logic longer look lwho lwho lwho lwho lwoh lwho Mho madness means Mho lwho Mho Mho mind MONSIEUR AA moral natural objects oil painting onanist organic organisation painting philosophers Picabia pierre reverdy piss poem poet poetry point of view pretensions principle proverb purity reality Reverdy Reverdy's sensitivity Seven Dada Manifestos shout sleep spirit star things Tiresias Tristan Tzara understand Voleur de Talan wind wlho woh lwho words Zurich Salle
Verwijzingen naar dit boek
Walter Benjamin: Overpowering Conformism
Esther Leslie
Gedeeltelijke weergave - 2000
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The politics of reflexivity: narrative and the constitutive poetics of culture
Robert Siegle
Fragmentweergave - 1986


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Loudmouth Golf Pants - Dixie
Yes, the Loundmouth Dixie Pants are the Norwegian Curling Team Pants you saw during the Olympics
Papayas, hibiscus, girls, and woodies. Remember the plaid striped, and brightly colored pants of years past? Men's golf pants have turned to mud. Where did all the fun fashions go? Loudmouth Golf is bringing them back. Pants that go from the fairway to the party. Let the good times roll!
What are the Loudmouth Golf pants made of?
Loudmouth Golf printed and striped pants are made from a blend of 97% cotton and 3% spandex. Loudmouth Golf calls them summer poplin. The plaid and patchwork pants are 100% cotton.
Are Loudmouth Golf Dixie Pants machine washable? Will they shrink? Can I iron them?
You may wash your Loudmouth Golf pants in cold water. Loudmouth Golf suggests line drying to avoid shrinkage. You may want them to shrink to fit. If so, warm tumble dry. They will shrink about 1/2"in the waist and up to 1" in length. You may press your Loudmouth Golf pants with the iron on Cotton/Steam setting. Keep iron moving to avoid scorching.
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If a Death Has Just Occurred
In Upland, Indiana
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For immediate need cremation services and affordable cremation costs in Upland, Indiana, more families choose Armes-Hunt Funeral Home & Cremation Services. If you have just experienced the loss of a family member or friend please accept our sincere condolences. We are standing by to respond to your call, expedite transport of your loved one and answer your questions.
Choosing cremation rather than burial does not diminish the value of a wonderful life. In fact, cremation opens the door to many different and unique options to honor your loved one. Cremation, like burial...is simply the disposition of the physical body of the deceased. It does not preclude you from having a Remembrance Gathering or creating a permanent memorial in a cemetery, mausoleum, or cremation garden that can be visited regularly by family and friends.
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U.S. Equal Employment
Opportunity Commission
EEOC's outreach programs provide general information about the EEOC, its mission, the employment discrimination laws enforced by EEOC and the charge/complaint process. EEOC representatives are available to make presentations and participate in meetings, conferences and seminars with employee advocate and employer organizations, professional associations, students, non-profit entities, community organizations and other members of the general public. For more in-depth training for managers, supervisors and employees, see fee-based training below.
Many EEOC offices have bilingual staff available to make presentations. EEOC information materials and other publications are available at no cost, including many in languages other than English.
The EEOC Training Institute provides a wide variety of training to assist employers in educating their managers and employees on the laws enforced by EEOC and how to prevent and correct discrimination in the workplace. EEOC offers on-site training at an employer's worksite on a range of EEO topics, with harassment and an overview of EEO laws our most requested topics. We can also tailor a training program to an individual employer's needs. The EEOC Training Institute also offers seminars, courses, workshops, and conferences on EEO issues. Programs are appropriate for private employers and state, local and federal government personnel. Visit the EEOC Training Institute at https://eeotraining.eeoc.gov/ to find out more about our training programs and how you can "Learn from the Experts."
|Erika Mocha-Suell