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2017 Year End Tax Forms
W-2 Wage and Tax Statements are now available online in HRDirect. Simply click on the View W-2/W-2c Forms tile in Employee Self Service.
As an added security measure, you will need to enter the last four digits of your social security number before you are granted access to your W-2. If you are presented with a pop-up blocker and prompted to allow it, please do so.
You may also click on the UMass W2 Information link in Self Service to obtain a document which explains the details of your W-2 statement and filing instructions.
The online W-2 is in an IRS approved PDF format. This allows you to print it and submit it with your taxes without waiting for it to arrive in the mail.
Paper W-2's will be mailed the week of January 22, 2018 for employees who did not consent to an electronic W-2. Employees who consented to access their W-2 electronically will not receive a paper copy in the mail.
For assistance with accessing your W-2 or for general W-2 questions, please contact the Payroll office at 774-455-7510 or firstname.lastname@example.com
MetLaw Group Legal Plan Open Enrollment 12/1/17-12/27/17
As a UMASS employee, you have the opportunity to enroll in the MetLaw Group Legal Plan and have extensive legal advice and representation at your fingertips. By enrolling in the MetLaw Legal Plan, you will have access to legal representation that is both affordable and convenient. This benefit, made available by Hyatt Legal Plans, a MetLife company, provides you with access to more than 14,000 experienced Plan attorneys nationwide and covers a wide range of services from estate planning documents to adoption to identity theft resolution.
Please be certain to read the fact sheet to see if this program is right for you. Contact Joanne Costa x8083 with questions.
NEW Tuition Benefit Form
We are pleased to announce that a new Tuition Credit eForm is now available for employee use. The form can be completed online and digitally signed by both the employee and Human Resources. Upon verification, the form will be sent back to the employee. Not only will this save the employee a trip to our office but it will also provide a quick turnaround time.
Please visit our employee portal to obtain the forms. Questions can be directed to Human Resources at 508-999-8060.
New Applicant Tracking System – Page Up
The university is implementing a new Applicant Tracking System. This new system is called Page Up and offers a host of beneficial features such as electronic requisitioning and online workflow.
Hiring Managers should utilize the new electronic requisition to start a search process as we are no longer accepting paper Position Authorization Forms.
Go to https://my.umassd.edu/group/human-resources/recruitment to log in to Page Up to access the online requisition. If you are not already logged on to the UMassD portal, you will need to enter your UMassD logon credentials.
University of Massachusetts System Online Training
The University of Massachusetts System has engaged LawRoom/Campus Clarity as its new Learning Management System to offer online training programs.
Beginning October 18, 2017, the University of Massachusetts System will launch the mandatory state ethics training through LawRoom. All employees will receive an invitation with instructions on how to launch their dashboard and this self-paced online course.
As a Massachusetts state agency, all UMass Dartmouth employees must complete the state ethics training. Although this will launch to the Dartmouth campus in October, the due date for completion of this exam is March 2018. Subsequent reminders will be sent to ensure compliance by March 2018.
The LawRoom allows for campus reporting and tracking; therefore, it is not necessary for employees to print certificates and mail proof of completion to Human Resources as was necessary in the past.
Access this training on the Human Resources website at umassd.edu/hr and click on the Employee Training Portal.
New Background Check Company
The University of Massachusetts is pleased to announce that we have contracted with a new background check company. Creative Services, Inc. will begin services with the University of Massachusetts Dartmouth System including all campuses to provide all services related to background checks. CSI is a locally owned company out of Mansfield, Massachusetts and has been in business for over forty years. CSI brings a wealth of knowledge regarding background checks and legal compliance. Our new relationship with CSI will begin on July 17, 2017.
Some of the highlights that CSI will bring to our University are as follows:
- Quicker turnaround time
- In-house general counsel
- Ease of use for our new employees
- Custom background check packages
- Veteran account representative with over ten years of experience in background checks
There will be an increase of approximately $50.00 per background check.
The General Counsel's Office has revised their language and recommended process. All campuses have been advised to stop issuing job offers contingent upon successful background review. Effective immediately, UMass Dartmouth will conduct a background check on all hires before extending a job offer.
Upon acceptance of a verbal offer, the Office of Human Resources will notify the candidate that they are a finalist for the position and start the process of a background check immediately. Upon receipt of a successful background check, Human Resources will move to generate the appointment letter immediately.
If you have any questions regarding CSI or the background check process, please contact Leslie Mercure, Recruitment Manager at 508-910-6474.
The 2016 W-2 hard-copy forms were mailed to students and employees' home addresses the week of January 23, 2017.
To obtain a copy of your W-2, please stop by our office with a photo ID and we can print one for you. Additional questions can be directed to Payroll at 774-455-7510 or email@example.com or Human Resources at 508-999-8060 or firstname.lastname@example.com.
- Explanation of the 2016 W2 Tax Reporting Codes on the forms
Insurance 1095 B and 1095 C tax form questions can be directed towards Joanne Costa at 508.999.8083 or firstname.lastname@example.com
Massachusetts Minimum Wage increased to $11.00 per hour effective January 1, 2017.
Automating Unapproved Time Reports
The university requires supervisors to approve time for their staff in HRDirect on a weekly basis. If these approvals do not happen in HRDirect in a timely manner, the system will "batch approve" the time to ensure that it meets payroll processing deadlines. Since the "batch approved" time was not affirmatively approved by a supervisor, it must be verified for accuracy. This post review process has been a manual, paper-based effort which resulted in the inefficient use of university resources.
To improve efficiencies, the university system has implemented an automated system for post review and approval of unapproved time. This will replace the manual paper process that has been previously used.
As of July 27th you will no longer receive paper reports via interoffice mail from Human Resources. You will receive an email notice from email@example.com with a link to the Summit Reporting System. This will provide supervisors with an opportunity to review and approve online. By confirming the time in the Summit dashboard, you acknowledge that you reviewed the time. Click here for a job aid to help with the steps of confirming time in Summit.
Ideally, time should be approved in HR Direct by noon every Monday. Otherwise, it will appear in Summit and will require action. If unapproved time still exists after 2 pay periods, an escalation email will be sent to the supervisor's manager for awareness. Notifications will continue to be sent until the time has been confirmed.
Questions about confirming time in Summit can be directed to:
- Lauren Ferrari, HR Data Assistant at x8049 or firstname.lastname@example.com
- Jayne Weingard, Coordinator of Business Processes at x8082 or firstname.lastname@example.com
- Kimberley Pennock, Director of HRIS at x8073 or email@example.com
NOTE: TIAA-CREF's phone number was misprinted on some documentation. Their correct phone number is 800.842.2252.
A series of communications containing detailed information about the changes to the University's 403(b) plans is being be sent directly to faculty and staff. In addition, group educational seminars and individual meetings will be scheduled to further explain the plan changes and to offer counseling on retirement planning. Fidelity has committed to provide the University all necessary resources to achieve a high level of success and satisfaction with the plan changes.
Questions regarding the transition can be directed to the President's office at 774-455-7150 or email@example.com.
New EAP Provider
We are pleased to announce that ComPsych® is the university's new provider of Employee Assistance Programs (EAP) and GuidanceResources® services effective January 4, 2016. Your GuidanceResources benefits will give you and your dependents confidential support, resources and information for personal and work-life issues. These services are provided to you free of charge.
Massachusetts Sick Leave Law effective July 1, 2015 for temporary, non-benefited employees.
Click here to see the UMass Dartmouth Earned sick time notice or Frequently Asked Questions.
Click here to see your rights under the Mass Sick Leave Law.
Click here www.mass.gov/ago/earnedsicktime to see the Attorney General's rulings.
Payroll Processing
Forms that are received in Human Resources by payday WILL BE GUARANTEED to be processed for the following paycheck. This creates a consistent schedule and conveys a clearly defined expectation to the campus of when payments will be processed.


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Find Offices & Recruiters
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Need help? Call 800-298-6440
The Standard in Attorney Search and Placement
The most successful attorneys are those who don't limit themselves to just one market in their job search. Find out why in this article. READ MORE >
Learn 9 reasons moving to another market as a law firm attorney is the ultimate way to get ahead in your career. READ MORE >
Learn more about what it is like to be a Corporate attorney in this article. READ MORE >
Learn why it is so important to the success of your legal job search to look at multiple markets in this article. READ MORE >
In recent times, the increasing amount of privatization and the ease of capital transfer globally have driven much of the demand for American lawyers overseas. READ MORE >
in-house attorney workforce attempts to make the move back to law firm life, they are finding out it is not as easy as it once was to obtain a position at a law firm. READ MORE >
The path from public service to private practice actually occurs quite frequently. In fact, many senior partners at law firms have had some experience as a government attorney. READ MORE >
At least once during their careers, most attorneys think that they would be better off at another firm. READ MORE >
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What is relapsing fever?
Relapsing fever is a bacterial infection caused by Borrelia spirochetes. Relapsing fever can be:
- Tick-borne: usually in western states, where people sleep in rodent-infested cabins in the mountains
- Louse-borne: transmitted through human body louse, usually in refugee settings in developing countries
How is relapsing fever transmitted?
Tick-borne relapsing fever (TBRF) is transmitted to humans through the bite of an infected soft-tick. Soft-ticks are different than hard-ticks (dog tick/deer tick), because their bite usually does not last longer than half an hour and they live in rodent burrows. Humans normally come into contact with soft-ticks by sleeping in rustic, rodent filled cabins in the mountains.
Soft-tick bites are painless and usually happen during the night when people are sleeping. Soft-ticks can live up to 10 years, so they may remain in the homestead until a rodent nest is removed. There are multiple types of soft-ticks that can infect humans:
- Ornithodoros hermsi tends to be found at higher altitudes (1500 to 8000 feet) where it is associated primarily with ground or tree squirrels and chipmunks.
- Ornithodoros parkeri occurs at lower altitudes, where they inhabit caves and the burrows of ground squirrels and prairie dogs, as well as those of burrowing owls.
- Ornithodoros turicata occurs in caves and ground squirrel or prairie dog burrows in the plains regions of the Southwest, feeding off these animals and occasionally burrowing owls or other burrow- or cave-dwelling animals.
Where is TBRF most common?
TBRF typically occurs in the summer months, but it is possible to catch it during the winter months as well. States where TBRF is common include: Arizona, California, Colorado, Idaho, Kansas, Montana, Nevada, New Mexico, Oklahoma, Oregon, Texas, Utah, Washington, and Wyoming.
What are the symptoms of TBRF?
- High fever
- Headache
- Muscle and joint aches
Symptoms can reoccur. A normal pattern includes a fever that lasts around 3 days, stops for 7 days, and comes back for another 3 days. This can repeat several times without antibiotic treatment.
How is TBRF treated?
Antibiotics can be used to treat TBRF. Talk to your doctor if you believe you may have relapsing fever.
How can I prevent TBRF?
- Avoid rodent-infested buildings. Although you may not see rodent nests, droppings can be a sign that rodents are present.
- Prevent tick bites with insect repellent
- Contact the landlord if you are staying in a house infested with rodents
- If you are the owner of a rodent-infested house, contact a licensed pest control professional to remove them
Why should I avoid removing rodent nests myself?
Removing rodent nests can put you at risk for Hantavirus, which is potentially fatal. Hantavirus can occur when you breathe in particles from deer mouse droppings, urine, saliva, or nesting materials
For more information about relapsing fever, click here.


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Development of Existing Wordpress Site
Ngân sách $30-250 AUD
Hi, I am looking for someone to develop my existing website which is in wordpress. You will need to send me a report of your research along with mock up for the require fields in the attachment. Also I will need the site to be friendly in SEO.
Được trao cho:
Hi There, I am interested to create your site mobile version but let me know what kind of site do you need? What kind of services you offer? Do you have logo if not we can help you to create?
97 freelancer đang chào giá trung bình $183 cho công việc này
Hi, Top 2% IN WORDPRESS AND PREFERRED GOLD BADGE WINNER BY THE FREELANCER.COM. Additionally we have 98% Job Completion Rate which is the highest among all the Freelancers on Freelancer.com. Also, WE'VE COMPETENCY IN Thêm
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My Tundra was driving like crap. I expected a whole new suspension. Crawled under and noticed a sway bar link was broken. $30 for new links and it rides great. Crawled under the firebird to drop the gas tank. Knocked on it a few times and it was bone dry. Put 5 gallons of fresh gas in, it fired right up!
Still have to do an oil change and some other basic tune-up items, but no swapping the tank!


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This structure was developed in conjunction with the government's sporting authorities to manage and regulate all the non Olympic and non Karate associated Martial Arts.
To ensure that the various Martial Arts do not dominate one another, the Block format is used which gives each Martial Art it's own jurisdiction.
Block members and executive members are elected democratically by means of a voting process. This prevents personalities becoming Martial Art gods and autocrats.
MASA is governed by a Constitution and each Block must manage it's own affairs. MASA represents the blocks regarding general martial art matters and colours administration.
Through MASA we as Kickboxing are authorized to practice kickboxing as an official sporting code. This is the reason why we receive national colours authorized by SASCOC (South African Sports Confederation and Olympic Committee) of which MASA is a registered member.
For any Kickboxer to obtain official Provincial, National or President's colours, you must be a member of the SA Kickboxing Association, be selected as a member of a provincial team and participate at the SA National Championships.
Each style / organization within the Block can operate independently for the development of the specific style they belong to. You do not attend the SA Championships as a style or individual club unless authorized by the SAKA Chairperson.


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|Awards & Recognition
|Mrs. P.Devi
Mr. D.Asokan,
IBS ( ICFAI Business School) Faculty Knowledge Program on 'Effective Communication for Entrepreneurial Development and Innovation' was held on 4th August 2017 at 'The Kings' Hotel- Egmore'. Mrs. P. Devai, Asst. Professor from Mechanical Department and Mr. D.Asokan, Asst. Professor from Department Management Studies, Dhaanish Ahmed College of Engineering, Padappai, Chennai-601 301 were participated in the event. Thanks to management for giving us an opportunity. At 9.30 am the program started with registration. By, 10.00 am IBS faculty members Prof. Surjyabrat and Prof. Radhika Ramesh introduced themselves and set the tone for the event. Around 10.15 am a power point presentation was performed by Prof. Radhika Ramesh on 'Effective Communication' followed by Prof. Surjyabrat presentation on 'Entrepreneurial Development'. Both made a fantastic presentation. Especially, Prof. Surjyabrat took ownership of the event and seen them throw to the end. By 3.30 pm feedback were collected from the participants and we left the venue by 4.00 pm.


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Boots made from snake, alligator or crocodile skin are nothing new, but the Dr. Martens Pascal Boot is definitely different. Lately Dr. Martens has been putting some interesting spins on their classic styles.
The Dr. Martens Pascal Boot is made from "croc-embossed" leather. Right now it looks like the only colorway they are making is an all-black boot. The Dr. Martens Pascal Boot are modeled after their classic "8 Eye" high-cut style.
Implications - I can easily see rock stars rocking these croc boots. Who wouldn't want to walk the streets with boots so sleek and smooth that people would call you "cold blooded?"
Reptilian Rocker Boots
More Stats +/-
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The Dr. Martens Pascal Boot is Croc Embossed
- By: Ryan HinksonJun 8, 2010 Updated: Jul 27 2011
References: streething & highsnobiety
References: streething & highsnobiety


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|Subscribe | What is RSS
Contact: Darlene Koontz, 530-595-6102
Free Entrance on June 9
Get a head start on your summer fun with free admission to any national park on Saturday, June 9. In celebration of National Get Outdoors Day, all 397 national parks will waive entrance fees. "Outdoor physical activity is an essential part of a healthy lifestyle and national parks are great places to get out, experience nature, and to get your heart pumping," said National Park Service Director Jonathan B. Jarvis.
National Get Outdoors Day is part of Great Outdoors Month, proclaimed by the President to encourage Americans, especially youth, to participate in outdoor activities and enjoy the beauty of our public lands. A list of other sites hosting National Get Outdoors Day activities can be found at http://www.nationalgetoutdoorsday.org/locations/
"We hope that you will come to Lassen Volcanic National Park and enjoy this wondrous park. There are a lot of hiking trails from easy to strenuous levels, still some snow to ski or play in, and lakes to take a walk around and enjoy viewing the wildlife," stated Superintendent, Darlene M. Koontz. Lassen Volcanic will offer special ranger-led walks on Saturday in celebration of National Get Outdoors Day. Special programs include a one-hour Manzanita Lake nature walk at 10:00 a.m. leaving from the Loomis Museum and a ranger-led hike to Mill Creek Falls beginning at 2 p.m. leaving from the Kohm Yah-mah-nee Visitor Center.
Visitors are invited to get outdoors and explore Lassen this summer with the park's new Explore Safely program. Explore Safely helps visitors prepare for the challenges that come with recreating in Lassen's continually changing landscape, high elevation, and dramatic seasons. Download new pocket trail guides for Lassen Peak, Devils Kitchen, and Mill Creek Falls; read about current trail conditions; or learn more about specific trails at www.nps.gov/lavo/planyourvisit/hiking-safety.htm. New trail guides will be added periodically throughout the summer to help visitors prepare for their adventure.
Hikers are also invited to participate in the Explore Safely Trail Challenge over Labor Day weekend - September 1 through 3. Explore your park at your pace by completing challenges to qualify for an Explorer, Adventurer, or Trail Master award. Participants will receive an Explore Safely bandana and certificate. Visit https://www.nps.gov/lavo/planyourvisit/special-events to learn more.
For more information, please contact the park at (530) 595-4480, from 9:00 a.m. to 5:00 p.m. or visit the park website at www.nps.gov/lavo.


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In today's media we are frequently being reminded of a health time bomb that is about to take off as youngsters today are not active enough. There are so many competing interruptions for our kids' attention, video games, endless channels to watch, these could all cause sedentary way of living if they are not kept in check. Soccer is the lovely game, played by numerous girls and children aged 6 to 18 across numerous continents, whether it gets on the coastlines of Rio, the back alleys of a significant city nearby or the regional park, you will locate a person kicking a football around. Soccer is laughed at by trains worldwide who willingly give up their time voluntarily to arrange young people soccer technique and instructor teams. Gone are the days when soccer, for the really young players, was an 11 a side game with offside rules and also no touches of the sphere for enormous durations of the game.
In today's society there has been a shift to even more ordered soccer practice for our youth gamers. Gone are the days of jumpers for objective messages, as roads are littered with automobiles as well as turf verges now have homes improved them. Having a more organized method is both a good and a negative thing; on one hand young gamers get structured development as well as education and learning through prepared volunteers who reveal them just how whatever from ways to warm up appropriately, create their technological ability with the ball throughout to ability development and arranged small sided games to wrap every little thing up with each other to offer a total discovering experience.
Getting your kid to participate in an arranged soccer college or club can bring tremendous benefits to you and your child. Soccer can assist increase your child's self confidence, which feeds their self talk which ultimately drives their efficiency. However soccer is not really the only champion, quite often it could be seen that academic efficiency can increases to. Studies have revealed that obtaining young children involved in soi keo bong da at a beginning promotes an actual healthy mindset towards the game as well as this mindset continues with them into grown up life. The primary reason why youngsters play soccer is to enjoy; if soccer is enjoyable and pleasurable then players will want to continue playing. This benefits their general physical fitness and also reduces their health and wellness threats significantly.


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|Rene les Flames! on t'stereo:
Mommy & Daddy - What Is The Function?
"Dawn," quoth Homer, "came early, with rosy
fingers". Maybe so, (I mused), if glimpsed through the veil of poesy
above the sparkling vista of ancient archipelagos ; yet to my jaded eye
the skulking visage of the celestial orb presented itself like the flushed
cheek of a cider fuelled pork butcher. I hurriedly closed the drapes and,
whilst waiting for Gonzales to ready my kedgeree, rummaged through my
trunk for suitable attire.
Japes Of Wrath - Feb04
Japes Of Wrath - Apr 04
Japes Of Wrath - July


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Movie: Saab Bahadar
Release Date: 26 May 2017
Gener: Thriller, Drama
Starring: Ammy Virk, Preet Kamal, Rana Ranbir, Jaswinder Bhalla
Directed by: Amrit Raj Chadha
Produced by: Gunbir Singh Sidhu, Manmord Sidhu & Zee Studios
More Details...
About Punjabi Movie Saab Bahadar »
White Hill Studios in association with Zee Studios presents 'Saab Bahadar' is an upcoming action thriller Punjabi film. Stars Ammy Virk in & as Saab Bahadar. Other key star cast includes debutante Preet Kamal, Rana Ranbir and Jaswinder Bhalla. Saab Bahadar is directed by Amrit Raj Chadha and produced by Gunbir Singh Sidhu, Manmord Sidhu & Zee Studios. This Punjabi movie is full of mystery & suspense, scheduled to release in theaters worldwide on 26th May 2017.
Angrej actor Ammy Virk's last release was 'Nikka Zaildar' (2016). Nikka Zaildar also stars Sonam Bajwa & Sonia Kour and directed by Simerjit Singh.
Saab Bahadar Trailer & Video Song »
Saab Bahadar Trailer - Ammy Virk
Saab Bahadar Song - Sargi... Ammy Virk, Nimrat Khaira
Saab Bahadar Posters, Wallpapers & Movie Stills »
Saab Bahadar Complete Cast & Crew Details »
Star Cast:
Ammy Virk, Preet Kamal, Rana Ranbir, Jaswinder Bhalla, Hobby Dhaliwal and others.
White Hill Studios and Zee Studios
Directed by:
Amrit Raj Chadha
Produced by:
Gunbir Singh Sidhu, Manmord Sidhu & Zee Studios
Co-Produced by:
Suniel Wadhwa & Daljit Thind
Story / Writer:
Jass Grewal
Jass Grewal, Gurpreet Singh Palheri
Music by:
Jatinder Shah
Lyrics by:
Veet Baljit
Director of Photography:
Sandip Patil
Ritchie Burton
Bharat Singh Rawat
Jatinder Lal
Art Director:
Baban K Kharat
Background Score:
Surender Sodhi
Production Designer:
Costume Designer:
Music Label:
White Hill Music
|Wallpapers & Movie Stills


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There was a time years ago when I woke up and always found something to look forward to. That's over.
It's for sure not because I am not blessed with a beautiful family and all. I could not ask for better. Its deeper then that, it's what I brought them into that bothers me. I expected they would have an even better world to tackle. Man was I ever wrong. We are living in the most vile, pathetic, sexed up, text up, sick, cruel, selfish, evil, bloody, gory, trigger happy, angry, twisted, demonic, anti-God, and hard to look at world. I wish I could describe it.
I can't even get our own president to support our country. Hannah Montana grew up and now as Miley Cyrus calls herself a ' pansexual" – ?? Men want men women want women and even, well see below.
If you try to have any Christian values you are a bigot. That just is what it is. What is scary is that the sheep of the world are following the others right off the cliff. Rarely is anybody staying true to their values because they don't want to " offend " anyone.
Write me, cuss me or whatever but as long as I have breath I will state the truth. I will always teach my kids what is real and what is not -what is right and wrong. I would rather go down swinging and face God not compromising then try to blend in with the latest potion or new age crap. Look up people. It's the real deal, someone bigger then us is in control. My Bible says that Jesus Christ of Nazareth stated in John 14:6 that he is " The way, the truth and the life, and no man shall come to the Father but by Him".
First, I didn't write it or say it, so if it doesn't sit well with you yell upwards. If you have any evidence at all that what He stated is not true, please email me with your docs at email@example.com. I will drop EVERYTHING. I heard some guy at Ali's funeral say that we all live in different ponds, but they all lead to the same place, same God. Really? Then someone needs to hit the Lord with the news that the whole cross thing was not necessary. Come on people, we all see what is happening in the world, are you still hugging trees, or has it hit you that the " tree maker" has to be somewhere?
Finally, for those ready to cast stones at any of us struggling believers- not so fast. I am not saved by anything I did. I don't have the answers. I know someone who does though. Don't let the dark places whisper in your ear that you aren't good enough. You know what? You aren't. None of us are, so get over it. If we were good enough to get to heaven we wouldn't need a savior, but if you are like me you are the chief of all sinners just getting back on the horse each day. Thank God He is not judging me by my works but by the shed and sacrificed blood of Jesus. There is Zero other ways people. Is this really something we should be toying with? Right now we all need to come together again as one nation under God and pray loud and proud in the name of Jesus that He would spare this nation after these rebellious years of late.
Just my 2. Peace.


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I felt like a little mysterious treat, so decided to order one of my favourite little beauty box. You all know I love this cute idea if you're looking for something to try but you don't want to break the bank. All you contribute is a mere £1.50 and you get three cute little samples to try. Sometimes I'm not really in the mood for a big box of things to trawl through, and half of the time not use. Admittedly two of these samples were surprises, but there's nothing wrong with that is there?! Even if tooth floss was a little random...
The TREsemme Split Remedy pack is one of my absolute favourites, I think I must have had about three of these from Latest In Beauty. They're perfect to save and take on holiday with you, or take them on a weekend away or something. The Split Mend & Protect Leave-in Treatment is especially one of my favourites, so my hair will definitely be getting treated to this soon.
I'm actually going to try ALL of these three samples this time and report back to you all, so keep your eyes pealed. I'm loving anything thats like a hand / nail cream at the minute so it won't be long before that sample has been opened.
Have you tried the Little Beauty Box before? What do you like the look of?


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Tribeca Enterprises and Chanel have announced the third annual Through Her Lens: The Tribeca Chanel Women's Filmmaker Programme, set to run in New York from October 17-19.
The mentorship programme helps new and emerging US-based female writers and directors of short-form narrative films by offering them industry support, artistic development, and funding.
Through Her Lens has selected five female filmmakers to take part in masterclasses, one-on-one mentorship, peer-to-peer sessions, and project support.
They are: Marianne Amelinckx with her project Vuela; Nicole Emanuele with her project Wingmen; Myna Joseph with her project No Fault; Nikyatu Jusu with her project Suicide By Sunlight; and Anna Zlokovic with her project Girl Wants Magic.
The filmmakers will then pitch their projects to a panel of industry experts, with the winner receiving both full financing to produce her short film, and the support of Tribeca Studios to make the project. The four other filmmakers will be awarded grant funds to continue their own projects' development.
Masterclass advisors, jurors and mentors include Amma Asante, Donna Gigliotti, Mira Nair, Elizabeth Olsen, Rachel Weisz, and Celine Rattray.
"We created Through Her Lens with Chanel three years ago to support and nurture female artists through mentorship and funding," Paula Weinstein, executive vice-president of Tribeca Enterprises, said. "Since then, we've built a community of incredible women storytellers who recognize how critical it is to discover and empower female filmmakers. We're excited to welcome this next generation of rising talent to the programme."
"We're thrilled to give such a talented new class of filmmakers the opportunity to participate in Through Her Lens," Amy Hobby, executive director of TFI, said. "The programme, and advancing the careers of female filmmakers in general, is an important part of our year-round work elevating diverse storytellers in order to advance racial, gender and economic equity."


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In spite of the 8 inches of fresh snow, our garden is growing great! Well, sort of, it's our indoor garden under the grow lights in the garage. Last week I posted our article on "Seed Starting", and already by day three there was some gratification as little onion shoots were just breaking through the soil. By day eight most of the onions are up and I've needed to lower the trays a few inches further from the lights. The rosemary is another story entirely. According to the seed packet it takes around 21 days just to germinate! According to Mindy it took all that and more last year.
Enjoy the snow while you can, it won't be here long. :)
Thursday, March 1, 2012
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Ha Noi – Bac Giang expressway
Ha Noi – Bac Giang expressway upgrading and improvement project is the OceanGroup's first BOT investment project.
Project's progress milestones:
- Ngày 22/4/2014: launching the Commencement Ceremony of the project;
- Ngày 03/10/2014: officially signing the contract with the Ministry of Transport;
- Ngày 03/01/2016: completing and opening project vehicles;
- Ngày 25/5/2016: Officially operating and collecting to refund Hanoi-Bac Giang Expressway Project capital.
Hanoi – Bac Giang Expressway Project is one of the first expressway projects in Vietnam to be invested in the form of BOT. The project has contributed to meet the increasing transportation demand, improve the conditions of exploitation, reduce jam and traffic accidents on National Highway 1, Hanoi – Bac Giang section; serving the socio-economic development, security and defense in the region as well as Hanoi capital and two provinces of Bac Ninh and Bac Giang, in line with the planning and orientation of transport development.
With the expected return on investment is 18 years and 7 months from the date of collection, the project will then be transferred to the competent agencies.


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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Digest Janitor: firstname.lastname@example.com Many thanks to the Observer & Eccentric Newspapers of Livonia, Michigan for sponsoring the Homebrew Digest. URL: http://www.oeonline.com Contents: Homebrew Clubs in France / Switzerland? (mark) Water (AJ) Wanted: A Review of this Book ("Brett A. Spivy") Summer brewing ("BERNER,ROBERT A.") The Learning Kingdom ("Brett A. Spivy") UK brewing ingest/digest group (andrew.ryan-smith) Home Brewed Lemonade (Dave Burley) Warm summer ferments (Randy Ricchi) psuedo-CAPs (Randy Ricchi) Adult Lemonade (Al Czajkowski) My Mash Mixer experience. (Michael Kowalczyk) Adjuncts in British beer (Eric Reimer) RE: Heather Ale (Chris Cooper) CO2 Pressure for Wheat Beer (Brian Kuhl) RE: Brew-Sack (Chris Cooper) Re: My Mash Mixer experience. (Mark Rogerson) Re: Adjuncts in British beer (Jeff Renner) IPA updage/dry hopping ("Russ Hobaugh") thanks ("Gradh O'Dunadaig") head on beer (Liz Blades) Italian BEER (Liz Blades) Walk in freezer at home (Joy Hansen) Clinitest - the birth of a momily ("Stephen Alexander")
* Beer is our obsession and we're late for therapy! * 2000 MCAB Qualifier: Buzz-Off! Competition 6/26/99 * (http://www.voicenet.com/~rpmattie/buzzoff) Send articles for __publication_only__ to firstname.lastname@example.com If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to firstname.lastname@example.com. **SUBSCRIBE AND UNSUBSCRIBE REQUESTS MUST BE SENT FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, the autoresponder and the SUBSCRIBE/UNSUBSCRIBE commands will fail! Contact brewery at hbd.org for information regarding the "Cat's Meow" Back issues are available via: HTML from... http://hbd.org Anonymous ftp from... ftp://hbd.org/pub/hbd/digests ftp://ftp.stanford.edu/pub/clubs/homebrew/beer AFS users can find it under... /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer COPYRIGHT for the Digest as a collection is currently held by hbd.org (Pat Babcock and Karl Lutzen). Digests in their entirity CANNOT be reprinted/reproduced without this entire header section unless EXPRESS written permission has been obtained from hbd.org. Digests CANNOT be reprinted or reproduced in any format for redistribution unless said redistribution is at absolutely NO COST to the consumer. COPYRIGHT for individual posts within each Digest is held by the author. Articles cannot be extracted from the Digest and reprinted/reproduced without the EXPRESS written permission of the author. The author and HBD must be attributed as author and source in any such reprint/reproduction. (Note: QUOTING of items originally appearing in the Digest in a subsequent Digest is exempt from the above. Home brew clubs NOT associated with organizations having a commercial interest in beer or brewing may republish articles in their newsletters and/or websites provided that the author and HBD are attributed. ASKING first is still a great courtesy...) JANITORS on duty: Pat Babcock and Karl Lutzen (firstname.lastname@example.com)
---------------------------------------------------------------------- Date: Wed, 16 Jun 1999 09:54:49 +0200 From: mark <shrike.cars at accesinternet.com> Subject: Homebrew Clubs in France / Switzerland? Fellow forumers.... HELP!!!! I seem to be stuck here in France (rather than Germany) and am looking for a homebrew club in the area around Geneva, Switzerland (either in France or Switzerland).... If anyone knows of any, please let me know? I'm dieing over here!! Please reply to: mark at awfulquiet.com Thanks! Prost! Mark Return to table of contents
Date: Wed, 16 Jun 1999 11:16:41 +0000 From: AJ <ajdel at mindspring.com> Subject: Water Jason Foster posted the following water parameters a few days ago: alkalinity 127 mg/L chloride 1.03 mg/L sulfate 10.09 mg/L hardness (as CaC03) 110 mg/L calcium 25.7 mg/L magnesium 11 mg/L potassium 0.58 mg/L sodium 1.55 mg/L and asked for comments based on concern that there might not be enough of some ions in there. That's true of calcium, sulfate and chloride but as these are easy to add it's really good news. To begin at the beginning the alkalinity and hardness (Ca++, Mg++) calculate out to a residual alkalinity of 102 mg/L as CaCO3. This is going to be the biggest problem with this water - it's going to resist acidification with the result that mash pH's will be on the high side unless dark malts are used in the grist or the calcium is supplemented or the water is decarbonated or some combination of the three. There are many posts in the archives which give the details on how to do these things. For British style ales, simple addition of some gypsum will probably do the job especially if there is some crystal in the grist. Gypsum is calcium sulfate thus its addition increases hardness (thus lowering residual alkalinity and mash pH) and sulfate levels which increases perceived hops bitterness and dryness. Chloride lends a sense of fullness, sweetness, roundness, body to the beer and can be supplemented by addition of table salt or preferrably calcium chloride. The latter is preferred in this case because it also augments the calcium which helps with the mash pH. - -- A. J. deLange Numquam in dubio, saepe in errore. Return to table of contents
Date: Wed, 16 Jun 1999 07:39:13 -0500 From: "Brett A. Spivy" <baspivy at softdisk.com> Subject: Wanted: A Review of this Book This is a snip from an email I periodically get from Amazon.com <snip> "Beer Lover's Companion" by Josh Leventhal http://www.amazon.com/exec/obidos/ASIN/1579120628/ref=ad_bb1 If you don't know your bock from your bitter, the "Beer Lover's Companion" fits in a world of beer wisdom between its covers. Standing as tall as the average-size beer bottle, the book takes you on an international ale pilgrimage, showcasing the beers and breweries of more than 20 countries. <snip> Does anyone know anything about this book? The review section on Amazon's page says that not only does it showcase 400 beers and breweries, but also has tasting tips, style guidlines, and tips for homebrewing. It has been my experience that you get what you pay for and this is priced at $9.98 (US). Thanx in Advance (TxiA) Brett Return to table of contents
Date: Wed, 16 Jun 1999 08:39:16 -0400 From: "BERNER,ROBERT A." <BERNERRA at apci.com> Subject: Summer brewing In HBD #3058 Nathan Kanous writes about summer brewing: Brewery Ommegang reports to ferment their beers at around 78 degF. If you can keep things properly sanitary (as Lou mentions) you might be able to produce some nice belgian brews if you can manage to get a hold of a sample of their yeast and can't keep your fermentations "cool" enough. Can't be that hard for those of us looking in the bottom of our bottles. <snip> I toured Brewery Ommegang over Memorial Day weekend and they filter their beer before bottling and then add yeast when they bottle. I do not know for sure, but I believe that they use a different yeast for bottle conditioning. They also condition their bottles in a very warm, high 70's low 80's, room before shipping. It is my understanding that many bottle conditioned beers are not bottled with the yeast that the beer was originally fermented with. It helps the brewery retain it's "intellectual property". I have fermented beers in the warm summer months that have had off flavors due to high fermentation temps, but I never found these to make the beer undrinkable, just different. Bob Berner Your body is a temple, a temple of Bacchus. Return to table of contents
Date: Wed, 16 Jun 1999 07:53:42 -0500 From: "Brett A. Spivy" <baspivy at softdisk.com> Subject: The Learning Kingdom One of the things that I have learned about homebrewers since my recent entry into the hobby (craft, art, science, insert you prefered label here) is that the group is sharply divided into 20% who believe they know it ALL and 78% who believe compared to what they don't know, what they do know is pretty small (very little room for middle ground). The latter group (in which I count myself) is pretty manic about learning everything they can about anything in front of them. So for the vast majority of seekers I must reccomend a daily email from The Learning Kingdom (no affiliation, just think its cool) they have Cool Word and Cool Fact of the day each day, and today ITS ABOUT BEER!!!!! - ---------------------------------------------------------------------- The Learning Kingdom's Cool Fact of the Day for June 16, 1999 - ---------------------------------------------------------------------- Why do brewers add hops to beer? - ---------------------------------------------------------------------- The sharp bite of beer is partly a result of flavor elements that come from the conelike female flower of the hop vine (Humulus lupulus), also known as the "spices" of beer. But hops do much more than add flavor to beer. Brewers began adding hops to beer in the fourteenth century, when it was discovered that not only was the flavor better, but the beer also held its head better (the foam lasted longer) and it was less likely to go bad during the brewing process. Female hops flowers contain glands that produce resins vital to the brewing process. They change the surface tension of the liquid, so the head is firmer, and they also interfere with the growth of undesirable bacteria. Many complex compounds in the hops also contribute to the distinctive flavor of beer. More about how hops improve the flavor and quality of beer: http://brewingtechniques.com/library/backissues/issue2.1/tinseth.html Advice for growing hops, and how to get some rhizomes to grow your own: http://www.freshops.com/ Today's Cool Word is beer: http://www.cool-word.com/archive/1999/06/16.html - ------------- The Learning Kingdom's FREE Daily Features ------------- If you're not already subscribed to all our Daily Features, why not give them a try? To add Cool Word of the Day and/or Today in History to your free subscription, visit --> http://www.tlk-lists.com/change/ - ---------------------------------------------------------------------- - ---------------------------------------------------------------------- Cool Fact of the Day list membership: 125,911 - ---------------------------------------------------------------------- To subscribe, visit http://www.tlk-lists.com/join/ To unsubscribe, visit http://www.tlk-lists.com/change/ To become a sponsor, visit http://www.tlk-lists.com/sponsor/ To subscribe a friend, visit http://www.tlk-lists.com/giftsub/ - ---------------------------------------------------------------------- Copyright (c) 1999, The Learning Kingdom, Inc. http://www.LearningKingdom.com - ---------------------------------------------------------------------- - ---------------------------------------------------------------------- The Learning Kingdom's Cool Word of the Day for June 16, 1999 - ---------------------------------------------------------------------- beer [n. BIR] - ---------------------------------------------------------------------- Traditional beer is an alcoholic beverage made by fermenting malt, flavored with the female flowers of hops vines. Nowadays, there are hundreds of kinds of beer including beers without alcohol, and beers made from all sorts of grains, roots, and other plant parts. What they all have in common is a foamy head and a rich flavor. Until the 15th century all foamy, fermented beverages were known as ale, and a beer was almost any kind of drink. The original root was Late Latin bibere (to drink). In the 16th century, a distinction arose between beor, which was made with hops for flavoring, and ale, made without hops. Today, that distinction has faded. More "drinking" words from bibere: beverage: a drinkable fluid, but not usually water bib: protective garment worn while eating; to drink heartily bibulous: given to consuming alcoholic drinks; highly absorbent imbibe: to drink; to absorb as if by drinking Today's Cool Fact is about beer: http://www.cool-fact.com/archive/1999/06/16.html Return to table of contents
Date: Wed, 16 Jun 1999 14:00:11 +0100 From: andrew.ryan-smith at ind.alstom.com Subject: UK brewing ingest/digest group I've noticed a few UK brewers on here lately, and would like to let all of you know of a small (but interesting - mostly) UK brewing group - UK Homebrew. Anyone wishing to subscribe should find the following useful. 1. To send a message to the new list, address it to... uk-homebrew at ale.co.uk 2. To join or leave the new list, send a message to list at ale.co.uk in ONE of the following forms... join uk-homebrew leave uk-homebrew digest uk-homebrew ...the first two are self-explanatory, the third will either join you to the Digest version (if you are not currently a member of the list) or will swap you from individual message format to the Digest format if you currently receive individual messages. Cheers Rhyno Return to table of contents
Date: Wed, 16 Jun 1999 09:59:09 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Home Brewed Lemonade Brewsters: Al Czajkowski asks for opinions on making his Adults Only Lemonade sweeter to balance the sourness of the added lemons. My first thought is that you should try a single infusion mash at 158F. This should maximize any dextrins and give you a finish more like what I think you desire.The astringency you got from using the whole rind can be eliminated by using the zest, as you suggest. I have found that a vegetable peeler can be used on citrus to provide a pithless source of zest without all that time consuming activity and mess you get from using a zester. I would add the peels at the very end of the boil and let it stand for fifteen minutes or more. You could even transfer these sterilized peels to the primary. I suspect the citrus oils may have an impact on the heading properties of this beer. Consider adding less of the juice, just peel lots of lemons and save the insides for the kids. If you still want to use an artificial sweetener upon serving, dissolve the sweetener in a little beer and then add that to the glass. This should reduce the loss of carbonation. Keep on Brewin' Dave Burley Return to table of contents
Date: Wed, 16 Jun 1999 10:35:12 -0400 From: Randy Ricchi <rricchi at ccisd.k12.mi.us> Subject: Warm summer ferments There have been some questions regarding fermenting in warm climates in the summer months. I brewed an "Adelaide Sparkling Ale" once using Australian Ale yeast from Yeast Culture Kit Co. I deliberately fermented at 78 degrees F because it was my understanding that not only does the yeast give a nice fruitiness at that temp, but ferments better at warmer temps. The resulting beer had a beautiful, soft fruitiness, not excessive or harsh in any way. I would suspect other brands of Australian Ale yeast may give the same results. Return to table of contents
Date: Wed, 16 Jun 1999 10:41:43 -0400 From: Randy Ricchi <rricchi at ccisd.k12.mi.us> Subject: psuedo-CAPs I brewed a pseudo-CAP last summer or fall using a kolsch yeast from Yeast Culture Kit Co. The beer was very clean, and the hops (Hall.Mittelfrueh) came through the ferment beautifully. By the way, talk about an aggressive fermentation and MAJOR top-cropping yeast! I'm going to be ordering the same yeast again soon to brew some more pseudo-CAP, as well as experiment with pseudo-Vienna's, etc. Since this is my second post in a row praising YCKC's yeast, I better insert the standard disclaimer.. no affiliation, just a satisfied customer. Return to table of contents
Date: Wed, 16 Jun 1999 10:28:39 -0700 From: Al Czajkowski <aczajkow at ford.com> Subject: Adult Lemonade Several folks have noted that I should post the recipe to get better input. What I really neglected to note was that the base recipe was on the HBD back in 97 vol 2459 to be exact. So here it is. Notes on what I have done and plan to do are at the end. I have also embedded a couple of comments in the ingredient and method area. Comments on the replies I have received so far: As you will see, no grain is used in the recipe, so increasing the mash temp doesn't apply. And for myself, I'm staying away from any kind of malt, so using Laaglander DME isn't where I want to go with this. Thanks for the thoughts though. Unless someone has a better idea, I will probably go with lactose to increase the sweetness. First here is the original recipe as posted by Brad McMahon <brad at sa.apana.org.au> and then converted to US measure by David Burki <davidb at pdainc.com> Ingredients 2.25 pounds rough lemons 4.5 pounds Meyer lemons (I couldn't find Meyer lemons - see note below) 2.25 pounds Dextrose 1 sachet ale dry yeast (I used Wyeast Labs London Ale stepped up twice plus some yeast nutrient) Method 1 Grate zest (rind) off a few of the lemons (Me, being the AR guy I am, grated 15 lemons). Do not grate the white pith. 2 Chop up all the lemons into chunks. (This time I'm going to either juice the lemons or use only the inner pulp) 3 Cover the lemons and zest with dextrose and a few quarts of water. 4 Bring to the boil and simmer for 10 minutes. 5 Dilute to 5 gallons in your fermenter, and pitch yeast at below 85 deg. F. (I heated the entire 5 gallons to 170deg F for 10 minutes) 6 Ferment out at 68-77 deg. F for 7-10 days or until fermentation is complete. 7 Bottle and prime as for beer. Wait 14 days for carbonation and enjoy. (I kegged mine - it was ready in 2 hours). Notes: Meyer lemons are sweeter lemons. Use them if available but 61/2 pounds of whatever lemons you can find will work just as nicely. The result of this was a very dry sparkling beverage - tasty but lacking. I made a second batch to which I added 1.0 lbs on light dry malt and 1.0 lbs of malto-dextrin. This batch was marginally sweeter but I think the malt flavor was a negative flavor influence. My initial thoughts on this years first try is to go with 1.5 lbs of lactose but am unsure of how much sweeter this will be. Return to table of contents
Date: Wed, 16 Jun 1999 21:57:52 -0700 From: Michael Kowalczyk <mikekowal at megsinet.net> Subject: My Mash Mixer experience. This is my recent experience with a Mash Mixer. In surfing the net I came up with this design for the mash tun and mash mixer. - Converted sankey keg. - Weldless false bottom from Heartland Homebrew. Actually another company makes it, but I don't have my notes with me. I ordered it through heartland though. - Motor, rod, 2 fans from Mcmaster Carr. I used Randy Stoat's exact specs from his web page (don't have the webpage, search for Femtobrewery and you'll find it). I mounted it on a piece of wood and fastened it to the keg with screws and wingnuts. - Weldless Thermometer from Beer Beer 'n More Beer. Bonehead brewery design #1 (actually #34, but lets not go there): I mounted the false bottom and thermometer a little too close together. The lower fan just fit between the two. If I moved the fan a half inch higher it would catch on the theremometer, so I moved it lower where it still hit the pickup tube, although it didn't make it stop. I probably should have moved the thermomether, but I said what the heck. When I doughed in at 140 deg for my 15 minute 135 deg first step the motor stopped. I removed it, stirred and tried again. Still stopped. I removed one of the fan blades and left the lower one. Still stopped. I then moved the fan blade higher than the thermomether and it worked. At least it looked like it was stirring. I was concerned that the mash was scorching because the fan was about 12 inches from the bottom. When I saw the temp go from 143 to 165, I knew it wasn't mixing properly. I then went manual. Here's what I'll try next time in order of what I think will contribute the most: - Dough-in at 1.5 qt/lb. I doughed in at 1.25 qt/lb. - Dough-in very slowly. 3 Additions. Let each addition fold-in first before adding the next. - Remove the thermometer. Jack Schmidling says that the mash should be a consistant temp so I should be able to read the temp quickly with just a few inched of mash. This should work. I ruined the motor moving the fans around with a hammer so I may get a bit stronger motor (the motor Randy suggested is fine). That's my recent experience. - Mike p.s. I will NEVER stir by hand again! Return to table of contents
Date: Wed, 16 Jun 1999 11:26:27 -0400 From: Eric Reimer <ERIC at etymonic.com> Subject: Adjuncts in British beer Hi all and especially Jeff Renner, Jeff wrote: K&B is unusual among old British brewers in that, according to _The Real Ale Almanac_, all but one of their beers do not use sugar. However, they do use invert sugar in their "Broadwood" (1.040) . They use flaked maize in their mild and ordinary bitter (both 1.034), as well as the 1.050 "Festive." It sounds as if this is their "lightener" of choice. Back to me: Do you know what percentage of adjunct is used in each beer? Thanks and cheers, Eric Reimer Barking Dogs Brewery London, Ontario Return to table of contents
Date: Wed, 16 Jun 1999 13:09:44 -0400 (EDT) From: Chris Cooper <ccooper at a2607cc.msr.hp.com> Subject: RE: Heather Ale Eric posts a recipe for "Heather Ale" and asks for comments... In reading your post it comes to my mind that the heather used for the bulk of the recipe might be the new growth tips of the plants in spring time, and since the recipe stipulates heather flowers for the "dry-heathering" post fermentation addition I think it backs up the point. Also consider that spruce beers use the fresh "new shoots" by comparison. Just a tought.. 8^) I'll be interested in hearing how the experiment comes out. Chris Cooper, Pine Haven Brewing (aka. Debbi's Kitchen) Commerce, Michigan Member, Ann Arbor Brewer's Guild (Approximately 25 miles from 0.0 Renerian) Return to table of contents
Date: Wed, 16 Jun 1999 11:08:51 -0700 From: Brian Kuhl <brian.s.kuhl at intel.com> Subject: CO2 Pressure for Wheat Beer Hello All, I just got setup to keg my homebrew! I am very happy I don't have to bottle my latest batch of Wheat beer. I have a question on carbonation however. What are some of you setting the pressure gage for this type of brew? I read that the volumes of CO2 for wizen is 3.7-4.7. This seems extreme. At 35 degrees F., This should equate to ~21-31 PSI. Am I in the right ball park? Brian Kuhl Folsom, CA Return to table of contents
Date: Wed, 16 Jun 1999 14:26:49 -0400 (EDT) From: Chris Cooper <ccooper at a2607cc.msr.hp.com> Subject: RE: Brew-Sack Wow two posts on the same day! But the mention of a "Brew-Sack".........Allow my to reflex..... Several years ago I was gifted with a "Brew-Sack" by my loving and unsuspecting spousal unit (she might rethink the gift if she had it to do over again). There it sat under the Christmas Tree, the "Brew-Sack", almost hiding beneath the packages, ribbon, bows and the rest of the trappings of the season. It claimed that with the addition of hot water and a packet of yeast that it would produce a magical beverage for our consumption. The process was simple and I really enjoyed watching the sack swell over the next few days. Once I had a plump "football" I dared push the dispensing tap and to my amazement a carbonated brown liquid came forth, BEER!!! or at least a suitable approximation of beer. I was hooked! I now look back on the "Sack" and it brings to mind the clown car in the circus, you know the one, it pulls into the center of the ring and an unending stream of clowns exit into the arena. Yes the "Sack" became my clown car and from it's humble beginning a seemingly unending progression of brewing "Brew-Stuff" has appeared! My first simple brew kettle! "No dear don't use it for anything else I'll buy you another stock pot for soup, after all that's my brew kettle" and then a second and a third ............ Glass carboys cleaning brushes, handles and holders. A population of plastic buckets of varing sizes and with various modifications, millions of holes drilled by hand, plumbing inventions of copper and plastic, valves and hoses. Once the kitchen was full and bursting at the seams and to preseve household harmony the "Sack" asked if it could use the garage, as I opened the door it spied the space there was no stopping it!!! High output cookers, STAINLESS STEEL (appropriate grunting noises, more power, more power) and REFRIGERATION !!!! Old beer fridge, older beer fridge (I think the "Sack" took out classified adds claiming that my garage was a retirement villa for unwanted fridges, I noticed a shuffle board chalked on the garage floor the other day with a fridge standing at each end. Boy do they move slow! I hope the game is over before I need to park a car in there next winter.). It is really amazing when I think about the volume of "Brew-Stuff" that came from my friend the "Sack", also the amount of fun, friends (the HBD) and enjoyment that it has provided over the past few years. Kurt, I'll raise a toast to you "Brew-Sack" tonight and so should you, so "Eat drink and be merry for tomorrow the Brew-Sack shall inhierit your abode! (Caution whatever you do, don't let it near another Brew-Sack or before you know it there will be little "Brew-Baggies" all over the place!) Chris Cooper, Pine Haven Brewing (aka. Debbi's Kitchen) Commerce, Michigan Member, Ann Arbor Brewer's Guild (Approximately 25 miles from 0.0 Renerian) Return to table of contents
Date: Wed, 16 Jun 1999 13:25:33 -0500 From: Mark Rogerson <arkmay at flash.net> Subject: Re: My Mash Mixer experience. Michael Kowalczyk posted about a mash mixer and referenced my homepage. I'd like to add my two cents. > ... I used Randy Stoat's exact specs from his web page (don't > have the webpage, search for Femtobrewery and you'll find it). I REALLY need to clarify this on my homepages: MY name is Mark Rogerson - my BREWERY'S name is Randy Stoat (think Horny Weasel). Anyway, to see my mixer (The MashStirMinder) - browse to: http://www.flash.net/~arkmay/Mark/rsf_tour/msm.html > When I doughed in at 140 deg for my 15 minute 135 deg first > step the motor stopped. I removed it, stirred and tried again. > > Still stopped. I removed one of the fan blades and left the > lower one. Still stopped. I then moved the fan blade higher > than the thermomether and it worked. At least it looked like > it was stirring. I was concerned that the mash was scorching > because the fan was about 12 inches from the bottom. When > I saw the temp go from 143 to 165, I knew it wasn't mixing > properly. I then went manual. After I finished building my mixer, I brewed 5-gallon batches to try and work the kinks out of everything. I mashed in with 1.3333 quarts of water per pound of grain just to be sure that the motor wouldn't stop. No more than about 12 pounds of grain was mashed in these batches. Everything was working great so I made a website showing off my wonderful toys. Then I decided to brew my first 10-gallon batch. The added grain bogged down the motor almost instantly so I stirred manually. After the grain had thoroughly soaked up the water and the mash was quite gooey (after a 60 min. sac. rest), the mixer would turn, but not well enough to mix evenly during a temperature boost. More stirring. When I bought the motor for my mixer from McMaster-Carr (http://www.mcmaster.com), it was advertised as being able to supply 50 inch pounds of torque. When their new catalog came out, my motor was listed with 25 inch pounds of torque. That explains a lot. Michael's modified plans for his next session include: > - Dough-in at 1.5 qt/lb. I doughed in at 1.25 qt/lb. > - Dough-in very slowly. 3 Additions. Let each addition > fold-in > first before adding the next. > - Remove the thermometer. Jack Schmidling says that the > mash should be a consistant temp so I should be able to > read the temp quickly with just a few inched of mash. I wouldn't remove the thermometer unless it's in the way. I've made temperature measurements while the mixer was running and found that the heat is not evenly distributed all of the time - which is logical (if the temp was even you wouldn't need to stir). It never hurts to have another source of information. As for fixing my problems, I've thought of this: The fans blades I bought have five fins. I plan on cutting a fin or two off to see if less drag is what I need. If that doesn't help, I'm building a RIMS. Michael finished up by saying: > p.s. I will NEVER stir by hand again! ...which is what I used to say. - -- Mark Rogerson, HMFIC Randy Stoat Femtobrewery Houston, Texas, U! S! A! http://www.flash.net/~arkmay/Mark/rsf_tour/ Minister of Propaganda Kuykendahl Gran Brewers Houston, Texas, U! S! A! http://www.TheKGB.org/ Return to table of contents
Date: Wed, 16 Jun 1999 14:00:55 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Re: Adjuncts in British beer At 11:26 AM -0400 6/16/99, Eric Reimer wrote: >Do you know what percentage of adjunct is used in each beer? Nope, sorry. Some brewers disclosed such details to the Real Ale Almanac author, Roger Protz, other didn't. This is a valuable resource, BTW, in duplicating British beers. It is available in the US for $15.00 Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Wed, 16 Jun 1999 16:46:24 -0400 From: "Russ Hobaugh" <Russ_Hobaugh at erm.com> Subject: IPA updage/dry hopping I wanted to thank all who gave me advice on the IPA recipe I formulated. I just bottled it last night, and it was excellent--good spicy bitterness, and nice hop aroma and taste. I got an overwhelming amount of helpful emails regarding the amount of bittering hops, and changed the recipe accordingly. I think the "success" of this recipe was a result of the good advice from all of you. I find the HBD much more helpful than the local club meetings that I go to, so keep it up. This was the first time that I dry hopped, and a couple of questions came up as I was doing this: How do you get the hops to sink? I remember reading about sticking marbles in the muslin bag. I added 5 marbles, and 1 oz. of hops, and it floated for 12 days!(actually it never sank) Is there an easy way to get the bag of hops/marbles into and out of the carboy? I had to cut the plugs up to get them in, and then use forcips to grab the bag, untie it and pull out the hops little by little until I could get the bag out of the mouth of the carboy. There has GOT to be an easier way, so clue me in! TIA Russ Hobaugh Goob' Dog Brewery, Birdsboro PA Return to table of contents
Date: Sat, 05 Jun 1999 09:09:56 PDT From: "Gradh O'Dunadaig" <odunadaig at hotmail.com> Subject: thanks hi kids, just wanna say thanks for all your help. i believe the problem is under-priming. in the future, i will use corn sugar by weight instead of volume, hoping this will turn the trick. just for the record, i soak my bottles in a bleach solution, then run them through a dishwasher that gets so hot that i am almost surprised that the bottles don't distort. thanks again and again _______________________________________________________________ Get Free Email and Do More On The Web. Visit http://www.msn.com Return to table of contents
Date: Thu, 17 Jun 99 00:13:04 BST From: blades at airtime.co.uk (Liz Blades) Subject: head on beer ******* Nigel says: >>Here's one to raise a few blood pressures. Is there any practical >>benefit >>to having a thick creamy head on a glass of beer?? > >Over here in the UK it seems a very regional thing, and is >constantly a source of argument between northern and southern >drinkers. OK, but who's right!?!? Us northeners of course. Sorry Nigel Cheers Elizabeth Return to table of contents
Date: Thu, 17 Jun 99 00:13:07 BST From: blades at airtime.co.uk (Liz Blades) Subject: Italian BEER Jeff Porterfield wrote in HBD #3056: >"...I've never heard of an Italian beer. Are there any? Just wondering..."< "Last year I came across something called Birra Moretti La Rossa, which is apparently an Italian version of a Vienna Marzen. I remember enjoying it. I've also had something called Birra Peroni, although that was sometime in the very distant past. I do see both around from time to time." First apologies if the attributions are wrong. Italy has now woken up to beer,especially in the north of the country. There are many micro-breweries and brew pubs springing up all over the place especially on the German border. There are are a couple of beers available european wide but these are mainly lager types and nothing special. I get,from time to time,an Italian beer magazine that gives statistics of beer drinkinking they are becoming bigger beer drinkers than us Brits or even the Germans. If I can find my last copy(and that is a big if) I'll translate the stats here. Cheers Elizabeth Return to table of contents
Date: Wed, 16 Jun 1999 19:55:33 -0400 From: joytbrew at halifax.com (Joy Hansen) Subject: Walk in freezer at home >Hi Scott, > >I'm not a nay sayer; however, I've seen many commercial walk-in freezer and >refrigerator advertised in used equipment news papers. In the Washington, >DC area, it's called "Want Ad". In Richmond, VA, it's called "Trading >Post". You could save considerable headache, money, and time by using a >unit designed for the purpose. The last ones I saw in the literature had >galvanized interiors and panel construction. Easy to move and reassemble. > > Joy"T"Brew > Return to table of contents
Date: Wed, 16 Jun 1999 22:16:25 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: Clinitest - the birth of a momily Jim Bentson writes ... >What I am STUNNED about is not a single mention about this post as of the >June 7th HBD. I think all the participants are sick to death of the direction the offline discussion took, and frustrated by the lack of progress by Louis Bonham on his long promised experimental results. - -- >Since no one else will say it, I will. Congratulations to Dave Burley, it >seems that you were right in promoting Clinitest as a useful indicator of >finished fermentation despite the severe pounding you took for maintaining >that view. Anyone interested should read Joe's full post in HBD #3039 (May >25) to get the details on how to interpret the results. Jim - you would be well advised to go back and read the original discussion in HBD circa Aug-Sept 1998. The conclusion that you have drawn is completely and totally incorrect and at odds with what has been posted. Consider the following three items ... 1/ David Burley consistently contended that a fermentation was only completed after a Clinitest reading of 0% or <1/4% was reached e.g: -DB> Clinitest will give a reading of <1/4% or less when a fermentation is -DB> finished. and -DB> Unfortunately, these results may or may -DB> not be meaningful as a means of evaluating Clinitest or my -DB> observation that, in my experience of several decades, a reading -DB> of <1/4% glucose indicates the fermentation is finished. 2/ I contended that 1/4% to 1/2% of *non-fermentables* would remain and that levels of fermentable (but unfermented) sugars did appear in commercial beers (from M&BS tables, avg 0.33%). I then posted actual measurements of 1/2% for an ale I had made, David Burley *insisted* that my 1/2% ale could not have finished fermenting. 3/ Siebels states that a 1/2% and up to 3/4% reading is normal at completion of fermentation. Joe Powers of Siebel in HBD #3039 states (I changed the text case for readability): -JP> The test, though, does require some interpretation of the -JP> results. [...] -JP> The average beer has a reducing sugar level of about 1% as -JP> maltose due to the presence of those dextrins after complete -JP> fermentation of sugar. [...], 1% maltose -JP> corresponds to about 0.5% glucose in completely fermented beer -JP> using tthe Clinitest. Beers with more than 0.5% Clinitest -JP> reading are not completely fermented, unless the wort extract -JP> level was unusually high. In this case more dextrins will be -JP> present, maybe enough to give a reading of about 0.75% [...] Where I would assume that Siebels definition of 'unusually high wort extract levels' is in reference to commercial beers at about 12P. === Let me condense this for those with a short attention span: CLINITEST: 1/ David says 0%, <1/4% and certainly not above 1/4% Clinitest means a finished fermentation. 2/ Steve says 1/4% to 1/2% PLUS possibly some additional for residual fermentables is a finished fermentation. 3/ Siebel says 1/2% up to even 3/4% is a finished fermentation. >What I am STUNNED about is not a single mention about this post as of the >June 7th HBD. I am completely stunned that you, Jim, could have drawn the conclusion that Siebel supports Burley on Clinitest - it's just the opposite. But Jim isn't the only person to have come to this very odd conclusion. === David's <1/4% figure does not correspond to my experience in testing my own and friends HB (greater than 30 samples, none below 1/4%) It does not correspond with the calculation that I presented in HBD. And it is gratifying to see that it does not correspond with Siebels posted statement either. If David "got a severe pounding" you can include Siebels on the list of "pounder's" - they just refuted his "<1/4%" dogma completely when they said a 0.5% reading was normal and higher readings possible. David has stated that he has decades of Clinitest experience and that he consistently gets <1/4% final readings. I take him to be completely honest about his data, but there is a discrepancy to explain, and it is now clear that he bears the onus of proof in the matter. May I suggest he take it up with Siebel as I personally have no further interest in debating the issue without fresh facts beyond David's idiosyncratic experience. As I stated in my original 'Tuborg' post to HBD circa Aug 17, 1998: >A Clinitest reading of 0.25% RSGE confirms completion of fermentation. >At levels above the "2% or greater" color chart value Clinitest indicates >incomplete fermentation. Intermediate readings of 0.5%, 0.75% and >1.0% RSGE available with Clinitest may be useful for assessing completion >of fermentation, but only in the hands of an experienced brewer capable of >estimating wort fermentability and yeast performance by other means. I stand by this and find no reason in light of the Siebel post to modify my statement. Siebel's statement does NOT support the "<1/4% Clinitest as required for finished fermentation" POV - it refutes it completely. Steve Alexander p.s. No offense Jim Bentson - but your conclusion, and this whole subject kinda hacks me off. p.p.s. I now fully expect a rebuttal on how to properly interpret the Siebel statement and why some HBer's experimental data represent "facts" while others are just "opinion". Don't bother I'm not biting on that hook. Return to table of contents


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Acquiring a sofa or couch collection for your apartment or home is a huge financial investment. It is also a financial investment that will last for many years, relying on the length of time you typically get brand-new furniture. If it is your first home and also you are low on furniture funds then you wish to see to it that the furnishings you purchase will work with your space and also will be economical.
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It could be great to have the ability to retrieve in ServiceBus360 the Shared Access Key Name and Key Value.
Hi David,
Thank you for registering with ServiceBus360 and sharing your initial thoughts. Shared Access Policies are the key for any third party application like ServiceBus360, Service Bus Explorer etc to establish connection between them and the Azure Service Bus Namespaces. Unfortunately, We cannot retrieve these connection strings at the namespace level. These should only be accessed by the administrators from portal.azure.com and presented to these applications. ServiceBus360 uses these connection strings with manage privilege to retrieve Service Bus Entities like Queues, Topics, Relays or EventHubs. It can then retrieve the Shared Accesss policies at the entity level that you can see in the operations section of the application.


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Benetas- Corowa Court
Construction of a 60 Bed Extension to an Aged Care Facility
Ashburton Pool & Recreation Centre
Refurbishment of the Centre Comprising with extension, refurbishment, gym, program rooms and upgrade of existing wet area change rooms.
Keilor Park Basketball Stadium
Expansion of the existing Keilor Park Basketball centre comprised the addition of a 3 court stadium attached to the southern end of the existing main entry and foyer.
Santa Maria Performing Arts Complex
Construction of new double storey Performing Arts Centre, including the refurbishment of existing music & drama rooms, external pavement works and interface between new & existing buildings.
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Construction of new Secondary College in Doreen South, comprising of three buildings, car park, external basketball courts and external soft / hard landscaping.
UoM Science Sub School
Works include the construction of a two storey building and external works comprise paving, civil, perforated screens, landscape works and the linking of works to adjacent buildings.
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Works comprised the partial demolition of the existing school, & construction of the new 1400m2 single level middle and senior learning building
Bridge Road Community Pavilion
The Bridge Road Community Pavilion is part of the $11.3 million development that features a synthetic athletics track and field, hockey pitches and a multipurpose competition venue with training area.
Little Sisters of the Poor Stage 4 ILUS
Construction of a new 2 storey independent lining unit facility in Northcote.
Hazel Glen College - Stage 2
Hazel Glen College - Stage 2
Highpoint Pop Up Park
Highpoint Pop Up Park
Cranbourne West Family & Community Centre
Cranbourne West Family & Community Centre
St Mary of the Cross MacKillop School
Construction of a new 1400m2 single storey building comprising multi-purpose hall, amenities, canteen, sunken amphitheatre, common learning areas & withdraw areas.
Wantirna College
Construction of the new Senior Year general learning block and the refurbishment of the existing Year 7 learning centre at Wantirna College.
Victoria Grange Community Centre
Construction of the new community centre to service the existing Victoria Grange Retirement Village in Vermont South and building integrated with the surrounding facility via extension soft and hard landscape works.
Villa Maria Aged Care
2Construct were awarded the contract for the refurbishment and extension of four existing buildings together with the construction of the one new residential wing of the Villa Maria Aged Care Facility in Berwick.
Northern School for Autism
The single level building contains wings for each of the junior, middle, intermediate and senior schools together with an administration and multi purpose room, library and arts area.
Outer Northern Trade Training Centre
Construction of new Trade Training Centre at Peter Lalor Vocational College in Lalor, Victoria. The project incorporated the construction of a new building, associated site works and external services.
Kolbe Catholic College VCE Centre
Works included the construction of a two storey structure comprised of general learning areas, resources study area, careers and various offices. Installation of a lift and the construction of girls and boys toilets, external paving and civil works.
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The building of a new chapel for Mt Lilydale Mercy College in Lilydale.
Genazzano Early Learning Centre
Redevelopment of the Grange Hill Building & ELC, comprising approx 180m2 of building area & 500m2 of external Landscape area.
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2Construct have completed the refurbishment and extension of St Kevins Parish Church in Hampton Park.
Preshill E Library
Construction of the new e-library for the Preshil School. This new facility will provide a new library and reading area with an external timber deck.
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Thank you & Farewell
While it has truly been an amazing few years, it's sadly time for PDX Event Source to close its doors and say farewell. We have loved serving as Portland's Premiere Event Planning and Staffing Experts and will miss all of the wonderful people we have had the opportunity to work with over the years. While we loved working in this amazing city and appreciated all of the wonderful clients, venues and vendors we had the chance to collaborate with, it's now time for us to move on to other professional projects. We will never forget the awesome community of passionate event pros we had the joy to work with and wish everyone the best for their future events!


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Assignment 6.1. Pick up math tasks for each of Bloom's levels. For each task, briefly describe two assessment types you would use.
These tasks are adapted from my week 5 student task assignment (Week 5: 2).
Task 1. Remembering and Understanding levels of Bloom's.
The graphs we will work with have data with two variables, an independent (free) variable (often time) and a dependent variable whose value depends on the free variable. By practice, the free variable is put on the x-axis increasing from left to right. This makes it possible to visually read trends in the data by glancing from left to right (Assume a lesson, here omitted, on the basics of how to create a graph). After the lesson, students should be able to understand the graph below.
1. What was the minimum wage in January, 1978?
2. When did the minimum wage reach $3.35?
3. Between what time periods was the largest increase in minimum wage?
4. Based on your observations of the graph, make a prediction about what the wage might be in the year 2000.
5. What about the scales used on the graph might make the data appear differently than how it really is?
Assessment. The material here is the basics of how to read a graph, Remembering and Understanding. One assessment technique to consider is a standard quiz (like above). For remembering questions, I might use selected-response or fill in the blanks. For understanding, a combination of those types with constructed response.
An alternate type of assessment is to have students present different graphs that they find (or are assigned to them) to their classmates. This would provide another way of assessing how well they are able to read a graph. This takes more time than a quiz, but it generates more student interest and enthusiasm. If time is available, it's worth considering.
Task 2. Analyzing and Evaluating levels of Bloom's.
Deciding how to scale a graph is one of the most important decisions to make when constructing a graph. You need to consider what the motivation for creating the graph is, and just as importantly, how to present the material in a way that is not misleading. The correct scale to use is closely related to the context of the information you are providing.
These next two graphs show an issue that occurs with scaling. The same issue also occurs in the bar graphs below them. Can you tell what it is (and can you notice another problem in the top 2 graphs)?
Generally, it you want to present a case of percentage increase or decrease, it is a good idea to start your scale from zero. If you crop your graph so that just a small range of values appears on the y-axis, you are giving a visual impression that the percent change is greater than it actually is. This is a misleading technique that is often used when someone wants to sell something, for instance, a business or political entity.
However, there are cases where it makes more sense to restrict the range of the y-axis. For instance, if you presenting scientific data that was entirely between 600 and 700, then you could consider restricting the y-axis values to be between 600 and 700. Why would this be helpful?
Assignment. Create at least two graphs from different sets of data you find on the internet. Scale at least one graph starting from zero and scale at least one graph with a restricted range.
Assessment. In this task, students are to analyze and evaluate what scale to use when graphing data. They have to analyze what the purpose of the data is. Then the have to evaluate how to scale it.
One evaluation technique would be for the teacher to give a subjective evaluation on whether they chose the best scaling.
A technique I'd prefer is a constructed response. The students would be instructed to explain in their own words what the objective of presenting the data is. Then they would explain why they chose the scale that they used.
Task 3. Applying and Creating levels of Bloom's.
Graphing Activity.
Create two sets of misleading and well made graphs with data you discover on your own. Possibilities for topics include: temperature and global warming, employment and unemployment, per capita income, U. S. casualties in Iraq or Aghanistan, Popularity of a political figure, Average age at the onset of puberty, or any other topic you choose. Make sure to reference the source for your data.
Assessment. I might change this task to restrict the number of variables being evaluated. This could be done by providing the data rather than having students seek it. Then the task is more centered on creating the graphs.
For creative tasks, I like using rubrics because of the guidelines they provide: Are the axes clearly marked? Where the correct axes used for the free and dependent variables? Was the scaling system suitable for the two different problems? Also, they can give in opportunity for some flexibility in grading.
Another evaluation technique that may work well is self evaluation. The students could be asked to do their own grading using the same rubric. Or they could do peer evaluation, grading each others assignments.


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Expired: Free Advanced Screening for The Change-Up - Free Movie Tickets
Posted by Admin (Free Stuff 101.com Staff) | Filed under Free Movies and TV
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Even the King Has To Own His Mistakes
Posted by Michael Gray | Labels: Amalek, confession, David, forgiveness, God, Jerusalem, Moab, Nathan, Philistines, Psalm 51, sin | Posted On Monday, September 26, 2011 at 9:29 AM
King David was a great man in history. He accomplished many great things.
Her are a few of his accomplishments:
I have done what is evil in your sight.
You will be proved right in what you say,
and your judgment against me is just. Psalm 51 NLT
Her are a few of his accomplishments:
- Conquered and claimed the city of Jerusalem
- He brought the arc of the covenant to Jerusalem
- defeated the Amalekites, Philistines, Moabites, Syrians, and Ammonites and others
- United the North and South kingdoms
- Killed a bear, lion and a giant
- Wrote some really cool songs/psalms
If David the king lived today would all of these accomplishments be wiped out by the fact the he was an adulterer and a murderer. Today not even a king in most cultures can get away with taking a mans wife and having him killed.
David is still classified as a man after God's own heart. He realized his mistake and owned it. He confessed to Nathan, the people, and most importantly God.(Psalm 51) 3 For I recognize my rebellion;it haunts me day and night.4 Against you, and you alone, have I sinned;
I have done what is evil in your sight.
You will be proved right in what you say,
and your judgment against me is just. Psalm 51 NLT
I have messed up in my life in just about every way possible. If I measured my bad against God's good I would fail every time. I am encouraged every time I hear or read David's confession in Psalm 51. He laid it out with nothing held back. If God can forgive David, he can forgive me too. All of us screw up in one way or another and any sin no matter how small or large is still equal and wrong in God's view.
Whatever you may have done in your life, however you have failed, confession with David's attitude can make it right with God. You may still have to suffer the consequences of your actions here on earth but God says all is square when we confess with nothing held back. We can be men and women after God's own heart.
Michael Gray