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Deadly Sins
Padma Lakshmi on what she thought went wrong in the seven sins challenge.
This week's Quickfire was not one of my favorites: It required the contestants to make a dish based on color, and I think that threw some of the chefs off, even one taking it too literally and not concentrating on the overall objective of Top Chef, to make delicious and appetizing food that is also presented well as it would be in a professional kitchen of some standing.
I felt badly for Cliff who is color blind and got the worst color, or at least the hardest color: purple. I do think he made a valiant effort by trying to match the color of eggplant. But Cliff's own instinct was right, often eggplant does just look black, or close to black. Perhaps if he had chosen a red cabbage which has that lovely purple magenta color, he'd have done better.
I think it's important to note that Marcel offered to help him choose, yet Cliff's reluctance to trust Marcel kept him from taking that offer. More on the Marcel matter in a bit. I thought Michael showed surprising sophistication with his choice of the salmon. The dish had a delicacy and prettiness not often seen in Michael's dishes. Maybe the distraction of his pain led him to stop thinking so much about what he usually does (fry things), and make something that catered to the parameters of the challenge. I was a bit sorry for him that the one Quickfire Challenge he finally did win, did not give him immunity. I am in a way glad, however, as I wouldn't have liked to have him sit the Elimination Challenge out.
I don't know if he'd have even been allowed to actually sit it out, we would have had to sit around and talk it out I suppose, which invariably takes a long time. Everything you see on TV is only a section of what happens -- Judges' Table, for instance, can take hours -- often after the end of the day and a large heavy meal. All this in that heat wave made for very tense talks at times. But each of us judges has equal weight, and all of us have to say our peace. It's only the Quickfire that has just one judge, the guest judge for that episode, while I am there as a guide, and I do taste everything and report some of that to my co-judges, as does Tom when he does a walk-through of the kitchen during Elimination Challenges and reports back to us. The reason we have just the guest decide the Quickfire is a good one: It keeps the judging fresh. When that guest judge walks in he has no idea of what's gone on in the previous episodes, the personal conflicts between them, or who is the weak or strong competitor. He or she is just judging what is put in front of them. That, I think, is very healthy not only for the chefs but for us, as it brings the perspective of another palate.
But back to the Quickfire. What was Betty thinking?? Why would anyone want to eat a hollowed-out zucchini filled with green beans and sunflower seeds and topped with a pesto-like messy sauce? OK yes, she did get the color green, and when you see her interview, you can see how she's locked into that and so steadfast about making it GREEN that she loses sight of the bigger picture. She took the challenge too literally and also her lack of attention to presentation showed, badly. When I look at her plate compared to say Sam, I'd rather eat Sam's. It was yellow, but not all yellow, in the way that any food all one color isn't that appetizing. Also the savory and sweet layering of Sam's flavors was more sumptuous and inviting bite after bite than Betty's green grub. Betty lost sight of the taste, the presentaion, everything. I know it's only half an hour, but so? Her competitors came up with much more interesting, delicious and adventurous plates. Betty has a wonderful way with people and her customer service is excellent, but she lacked a bit of imagination in the Quickfire, latching on to the idea of GREEN so hard it prevented her from addressing whether her dish made one want to dig into it, and come back for more. Also, green is the easiest color in my opinion, and she could have done a dish more substantial than just some veggies; it looked like a health food preparation gone wrong. I love the Quickfires because they bring out the instinctual cook in the contestants, I feel they don't have time to overthink it, and it's thinking fast on your feet in the kitchen that separates the good chefs from the great ones.
The dinner for Debi Mazar. I thought the idea to do a dinner inspired by the seven deadly sins was not only fun but poetic in a way. I was really very curious to see what the chefs would come up with for each of their deadly sins. There are times when I've been inspired to write a recipe based on something I've read: MFK Fisher's tangerines in Paris prompted waffles laced with the aroma of orange blossoms, a beautiful banquet set on a table painted in all its Renaissance glory at the Metropolitan Museum inspired me to make an old-fashioned roast with all its trimmings, a scene in Pan's Labyrinth, which I just saw the other night, reminded me of the garnet beauty of a fresh cut pomegranate, and so I have been sprinkling them in my salads as well as into a crumble that is normally made with cranberries and pineapple. Many things in life inform our inner creative process and it is the special person who can let all the brilliant hints life shows us into his or her subconscious.
Debi was a dream, a real gal's gal, and her friends were really up for being part of our little exercise. Again we were in LA in a heat wave and I almost fainted that evening when I got out of the air conditioned car and was hit by a wall of heat outside. Sam's ceviche was very refreshing and also showed great imagination as well as forethought to the environment he was serving his dish in. He had wrath as his sin, and he could have done something not only spicy, but something piping hot, which would have been a mistake. He went first, which I always think is smart because your audience is hungrier at the beginning of a seven course meal. His dish was delicious and pure and refreshing, and his chile popcorn had a great amount of heat packed into these innocuous looking little kernels of popcorn, surprising you when you popped one into your mouth, much as a person with a short temper surprises you with his unexpected anger.
Betty's soup course represented Sloth. I'll say. Again, maybe too literal an interpretation. No one wants to drink a hot liquid from glass, especially a tall flute. And the residue left by not straining the soup enough was unappealing. Unfortunately, Betty failed to be imaginative again. Those soups were nice but nothing to write home about. Perhaps she could have done something slow roasted, like a roast, not faux slow roasted soup combination. I think I kept picking tiny pieces out of my mouth for fear I was smiling with Betty's soup still stuck between my teeth.
Cliff's Greedy South Asian Bouillabaisse was interesting but not nearly as "greedy" as it could have been. I appreciate the abundance of seafood in it, but whenever we eat a stew like that with coconut milk at my house, we tend to get greedy about the broth more than anything, that's where all the flavor is. I think a number of the diners commented on this. I think Cliff was trying to present the dish in an elegant way by piling the seafood into a pyramid in the bowl so that it would seem like a little mountain of pricey seafood, but what resulted for some of us is that the seafood which was not submerged became a bit cold or dry, and we all longed for more of that broth.
Other highlights: Michael again, surprised us with his envious fish course. It was prepared well, was tasty and delicate, as well as appealing on the plate. Again, if Michael himself hadn't told us he prepared it, I never would have guessed. I wish Michael would do more of this kind of restrained tasteful food than the bar plates he usually comes up with. I'm glad that he did show us some of this side of him, even if it was late in the game. But he's still in it, despite losing his eggs at the beach, and all the other strange food (Thanksgiving and the Snickers and Cheetos concoction come racing to mind) somehow Michael has hung in there. We'll see for how long. Elia did well with her proud chicken and she always succeeds when she chooses to do a dish that is simple but very well-executed, and she has enough training to do that, again Thanksgiving somes to mind.
And now for the desserts. I know many may have wanted to taste Ilan's dessert over Marcel's when the viewer polling was done when it aired -- but I was there. And leaving the played-out foam aside, Marcel's dessert beat Ilan's to a pulpy mess. Ilan's ill-conceived Gluttony platter was too sickly, wet, and limp to win anything, especially as a last course. There was what looked like a brick of brownie, with a macadamia nut brittle with creme anglais sauce and a funnel cake drenched in simple syrup and powdered sugar. A case of too many weak flavors fighting on the same plate against each other. Now Ilan is a good cook, and he's capable of some excellent and delicious food, and I'm sure that funnel cake was tasty and the right consistency when he originally prepared it. But funnel cake, like many fried sweet foods, does not travel well and doesn't need pairing with other desserts. If he wanted to make a gluttonous dessert, what about going the way of simplicity as Elia did and making a big banana split with some clever flavor twist if he wanted to be creative? Marcel didn't do a lustful dessert but his concept of using cherries was a good one, and it did taste like cherries. My mouth was bursting with cherry flavor; he used fresh cherries in the height of summer in California, and it tasted like it. His portion and presentation were anything but lustful, but he is young. I'd still order that on a menu any day over the toothache soggy surprise that Ilan served us.
I understand the pressure is getting to the chefs, it was getting to me just watching them and it was a very hot day, but there is no excuse for ganging up on Marcel like that. I know that he can be annoying and I'm sure living with him isn't exactly fun. We've all had that kid in school that everyone loved to pick on and I do think somehow this group has decided that he's their bespectacled Piggy in their "Lord of the Flies" scenario. I felt bad for him watching the tape of the show. I saw what he said to Betty and he didn't snap at her, he just told her to wait firmly enough to get his point across. The voice you hear telling Marcel to "hold up" is the voice of our Assistant Director Sean who relays when the cameras are ready to film the one and only time that food is served to that bunch of live waiting dinner guests, and if Marcel hadn't waited or told Betty to wait loudly enough, we would have missed the shot. And Betty and others know that. They just decided that whatever little thing he did was an excuse for them all to behave in that way. Who's heard of kitchen folk being that thin-skinned? If you don't like being barked at now and again, you should really get out of the kitchen. I do think they're a little frightened of him and his skills, whereas they aren't threatened by, say, Mike -- who they seemed to helped along on more than one occasion. I'm not saying that Marcel is completely innocent, but watching tonight's episode, I was shocked by the level of aggression on everyone's part. I do hope this doesn't continue to be the case. This is supposed to be a professional environment, not one where personal attacks are commonplace.


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Berkeley Joins 'EdX' Effort to Offer Free Open Courses - Wired Campus - The Chronicle of Higher Education
firstname.lastname@example.com 2012-07-24
"Since the Massachusetts Institute of Technology and Harvard University unveiled their plan to create a platform for free online courses called edX, more than 120 other colleges and universities around the world have expressed interested in joining in. Today leaders of the effort announced that they've added the University of California at Berkeley as a partner, and that more institutions will eventually be admitted to the exclusive group. While MIT and Harvard have both committed $30-million each to the project, Berkeley will not bring any money to the table. Instead, it will contribute technology—specifically, a new online-education platform that engineers at the university had already been working on, says John Wilton, Berkeley's vice chancellor. The university will also teach two free courses through edX starting in the fall: one on artificial intelligence and another on 'software as a service.' Berkeley will also take a leadership role in edX, agreeing to chair the 'X University Consortium,' a new governing body for the project... Anant Agarwal, who leads the edX project and who is director of MIT's Computer Science and Artificial Intelligence Laboratory [said,] 'You should think of edX as a not-for-profit start-up,' he added. 'We are gearing up and trying to ramp up as a start-up as fast as we can go.' The business plan for edX is similar to that of Coursera, a for-profit start-up that has signed deals with more than a dozen highly selective universities—meaning many key details remain undecided. The only source of revenue planned for edX so far is to charge students who successfully complete the courses a small fee for certificates. But leaders of the effort say they may also offer services to help employers use the courses to recruit new talent. EdX has won major donations and grant support, however. Officials announced today that an MIT alumnus, Philippe P. Laffont, founder of Coatue Management LLC, and a Harvard alumnus, Jonathan Grayer, former chairman and CEO of Kaplan Inc., have both made gifts to support the effort, though the amounts were not released. Last month the Bill & Melinda Gates Foundation announced a $1-million grant to support the project as well... One key difference between the edX project and for-profit companies offering free courses is that edX leaders say the software they build to offer their courses will be open source, so that anyone else can use it free and help develop the code. 'The open-source platform will allow all of us to contribute to the platform and not have to worry too much about who owns the intellectual property—it's going to be shared,' Mr. Agarwal said. George Siemens, a pioneer of offering free open courses who is a leader of Athabasca University's Technology Enhanced Knowledge Research Institute, sees the open-software aspect of edX as 'one of the biggest benefits' of the project. 'They're not just worried about growing their brands, but they're making something that others can use,' he said. He said he has been surprised by how rapidly major universities are moving to offer free open courses, often called MOOCs, or massive open online courses. 'I can't recall a time when universities at one moment have responded en masse as aggressively and as collaboratively,' he said."

subset: commoncrawl


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CHARLOTTE, N.C. -- Carolina Panthers president Danny Morrison said the team plans to begin renovations on its 16-year-old stadium immediately after the 2013 NFL season and estimates the project could take two years to complete.
The master plan calls for between $261 million and $297 million in upgrades, according to Morrison.
Charlotte's city council is backing a proposal to give the Panthers nearly $144 million from a food and beverage tax increase to pay for stadium upgrades and the team is seeking more than $60 million in state funds.
Morrison said the goal of Panthers owner Jerry Richardson has been to improve the experience for all 74,000 fans, not just those in the luxury suites.
"He gave us directions that the majority of plans need to be for 74,000 fans, not just premium seating," Morrison said. "That list we've came up with affects all 74,000 fans. We also wanted to retain our classic designed stadium in a park but also bring it to the forefront with modern technology."
The primary objectives include installing three escalators to reach the upper level, new video and ribbon boards and an improved sound system, as well as upgrading technology and stadium infrastructure and improving access to the stadium through enhanced entry gates.
Morrison emphasized the plan is fluid and could undergo changes along the way.
Morrison said there are five priorities in the renovation:
» Installing three escalators that reach the upper level.
"If you were 55 years old when you bought a permanent seat license you are over 70 now, so that's a big deal to us," Morrison said. "We'll still maintain the ramps, but now fans would be able to take the escalators up."
» Upgrading video and sound, including two new, larger video boards, two ribbon boards, and a new sound system will help the Panthers keep up with other NFL venues at an estimated cost of $59 million.
» Installing new technology upgrades, including creating a new fiber backbone, cabling, WiFi, DAS and an IPTV distribution system.
"When people go to a game they're expecting more stats to keep up with fantasy football," Morrison said.
» Renovating the infrastructure of the stadium itself, which Morrison draws the comparison to maintaining your existing home. That includes upgrading the HVAC system, the playing field, concrete and seats.
» And, improving the entrance ways to allow easier access to the stadium. Since the team installed a new "wanding" process to screen fans entering the stadium it has slowed down the ability to get inside and created longer waiting lines outside.
"We have to have a more efficient system," Morrison said.
Since the stadium opened in 1996, 25 other NFL stadiums have been built over undergone major renovations and three other cities - San Francisco, Minnesota and Atlanta - are contemplating new stadiums.
Copyright 2013 by The Associated Press


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Search Cruise Lines Traveling to Alaska
Free upgrade!
Book an eligible stateroom on any qualifying sailing and receive a free upgrade! In some cases, you'll be upgraded to a more desirable location aboard your ship. In other instances, you'll be upgraded to a stateroom with extra space and/or a better view. It's also possible that you might receive all of these benefits. Select your sailing date to see which upgrades are available.
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The Peace Corps is increasing the number of volunteer positions which includes opportunities for college graduates to apply right now and into the summer and fall. Peace Corps is gearing up for significant volunteer growth, with a goal of 10,000 Volunteers serving around the globe during Peace Corps' 50th Anniversary year 2011.
The Peace Corps continues to seek applicants with specific skill sets in education, agriculture, environment, health and business, as well as applicants majoring in areas such as Liberal Arts, Humanities, Languages, International Studies, Political Science, Anthropology, and Communications.
Benefits of Peace Corps Service include :
- Paid living expenses, Full health and dental coverage in service
- 48 vacation days over two years
- $7,425 readjustment allowance upon service completion
- Deferment or partial cancelation of some student loans
- Job placement support and federal employment advantage
- International work experience and cultural exchange
- Fluency in foreign language and chance to travel
- Affordable health insurance after service
To learn more about the Peace Corps, the benefits, how to apply or to talk with a recruiter, go to www.peacecorps.gov/application


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View catholic Singles in Lago Vista
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Lone Star State of Texas. Match.com is how people know you're located in Texas and ready to meet the right one. New singles in Lago Vista,Texas are joining daily, and many singles are making connections every day. Must love animals? Must enjoy rock climbing? (What are your personal preferences?) Find your ideal match in Lago Vista through our free, online personals.
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Confirming speculation, BMWNA CEO Jim O'Donnell has stated in an interview with Business Week that BMW is indeed developing a new turbocharged 4-cylinder gasoline engine. Of course, when we'll see it on our shores all depends on who gets elected President. Wait, what? Said O'Donnell, "It will deliver stronger performance in terms of acceleration than the current 6-cylinder, it will deliver lower emissions and will give you better fuel economy; so it is a win, win, win situation. This will be a high tech 4-cylinder engine; obviously turbo charged. We can't really confirm or deny when it is going to come into the US, or if it is going to come into the US, until after the election and the government makes it clear what is going to be the platform that manufacturers have got to work to." After the election? Really? Sure, that makes sense, seeing as BMW's future North American lineup will vary depending on future legislation. But we thought ze Germans were all about über efficiency, technology, and whatnot anyways, no matter what our stupid politics are. Oh well, either way, it sounds like the perfect engine to stick in a 1-Series tii. [via BimmerFile][image]
BMW Turbo Four-Banger In Development


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Support Worker
- Recruiter
- Location
- Telford, Shropshire
- Salary
- Up to £8.20ph based on experience
- Posted
- 12 Nov 2018
- Closing date
- 12 Dec 2018
- Ref
- Industry
- Charities, Community development, Disability, Health, Mental health, Social welfare, Social care, Adult care, Elderly care, Learning difficulties, Mental health
- Job level
- Experienced (non manager)
- Hours
- Part time
- Contract
- Permanent
- Listing type
- Job vacancy
Creative Support is a national not-for-profit organization which provides care and support to people with learning disabilities, autism spectrum conditions, mental health needs, and older people. Our supported living service in Telford and Shropshire provides person centred support to adults who have learning disabilities.
We have vacancies in our supported living services in Lawley, Dawley and Bratton in Telford and in Pontesbury, Shifnal, Oswestry, Shrewsbury and Bridgnorth in Shropshire.
We are looking for warm, caring individuals to provide person centred support to adults with learning disabilities in the Telford and Shropshire area.
Your role will include:
- Providing personal care, practical and emotional support to adults with learning disabilities
- Maximising service user outcomes by promoting independence and social inclusion
- Encouraging service users to be involved in decisions regarding their care and lives
- Collaborate with service users, their families and involved professionals to provide a consistent and coordinated service.
It is expected that you will work flexibly, including evenings, weekends, sleep-in and waking night shifts, to meet the needs of the service.
Experienced is not essential for this role. You will have a warm, caring nature, and a commitment to making a positive difference in people's lives. We welcome applications from experienced practitioners, graduates, and individuals looking to pursue a career in social care.
This unique and challenging opportunity will provide you with an environment that encourages personal and professional development. After successful completion of the probationary period, you will automatically be enrolled in the NVQ level 3 Health and Social Care Diploma and you will receive on-going training to best meet the needs of the service users.


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Although I'm in the promo above (mostly because I'm in LA and Steve was able to make time for us in his studio for this video), I'm not going to be at the event because I'll be in Taiwan at the time.
But if you're in the Los Angeles are on November 21, 2009, be sure to check out BANANA, where Infamous Asian American Bloggers Unite to Chop It Up. This is probably the largest group of Asian American bloggers ever assembled. The event is organized by author Lac Su (I Love Yous Are For White People) and television/film producer Steve Nguyen (channelAPA.com LA correspondent). It's an opportunity to meet the people behind your favorite blogs as well as hear important discussions about the future of our voice, where it will lead to, and how we can come together to find common grounds and focused endeavors to voice our opinions about relevant issues affecting our community. The event will be held on the USC campus on November 21, 2009.
Bloggers slated to appear include Angry Asian Man, Minority Militant, 8Asians, Hyphen Magazine, Asian Pacific Americans for Progress, Mochi Magazine, VisualizAsian, Neaato (Network of Entertaining Asian American Talent), Antisocial Ladder, Bicoastal Bitchin', Soompi, DVAN (Diasporic Vietnamese American Network), Channel APA, AZNRaps, AArising, Nikkei View, and Kimchi Mamas.
Other bloggers that can't make it but will still support the event include Alpha Asian, Disgrasian, Asian American Movement, and BigWowo.
A bunch of the 8Asians will be there representing, so come out to the event and say hi. RSVP for the event here.
- Excited
- Fascinated
- Amused
- Bored
- Sad
- Angry


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Risky Business: Young people want the internet at any cost
But how much is it costing them?
The internet and social networking have become integral to our daily lives, and if you're under 30, you don't remember not being connected. This younger generation has grown up using technology and want to be in the same "hyper connected mode" at work as they are in their personal lives — and they're breaking rules to do it. Anyone surprised? I'm not!
But I think you may be surprised at the findings in part three of the Cisco Connected World Technology Report (CCWTR) released this week. We interviewed 2,800 young people — all under the age of 30 — in 14 countries about their attitudes toward IT security.
Cisco did this report because we're in the technology business and want to better understand the future of work …what tools younger people want and need, and how to recruit and retain them.
Here are two findings that really stood out:
- 7 in 10 employees admit to breaking policy with varying regularity
- And 8 in 10 employees said their company's IT policy on social media and device usage is either
outdated — or they're not sure if any policy exists at all (not their problem!)
Here's what else we found you may consider troubling:
- 1 in 3 don't see anything wrong with sharing very private information online
- And often because of this, 1 in 4 have experienced identity theft before age 30 (I think they're sharing a bit too much!)
- 4 in 5 left their computers and smart phones unattended in a public place
Why are they behaving this way? Here are some of the reasons these young people say they're breaking the rules:
- 22% say they need to access unauthorized programs and applications to get their job done
- 19% admit the policies are not enforced
- 18% don't have time to think about policies when they're working
- 16% say it's not convenient
- 15% simply forget
- And 14% do it when their bosses aren't watching
So if these are their attitudes, what can companies do to cope?
The key is balance. Look at your policies. Which ones do you keep, modify, and which do you get rid of. If you don't give young people access to the internet and social networking sites at work, it'll be hard to recruit them.
Here's my advice for employers:
- Take time to advise young workers – explain the use of balance. Too much of anything is bad.
- Do your policies make sense? One of three companies block social networking sites at work. Pose too many restrictions, and you decrease your employees' productivity.
- Try 'reverse mentoring'. Cisco identifies young people to teach older workers new technologies.
My advice to young people:
- Use common sense!
- Protect your device: Don't leave it unattended.
- Be aware of your personal and financial info (credit card numbers, password and social security numbers etc) – don't give them out randomly.
- And protect corporate info!
People of my generation are the ones running corporations so it's in our best interest to change our behaviors, and attitudes. We should learn from young people. Being a father of three of this generation, I'm very optimistic.
I can't imagine a world where we're not as connected as we are. So, please, take a moment to look at our Connected World Technology Report online. Learn from it and enjoy!
In an effort to keep conversations fresh, Cisco Blogs closes comments after 60 days. Please visit the Cisco Blogs hub page for the latest content.


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Roberts dodges residency queries
Sen. Pat Roberts is done entertaining questions about how much time he spends in his home state of Kansas.
The longtime GOP senator declined Tuesday morning to answer questions about a recent New York Times article that found Roberts is registered to vote at the home of two donors, rather than rental property he owns in Dodge City, Kan. He also owns a house in Alexandria, Va., a suburb of Washington.
Story Continued Below
After giving a speech about his legislation to reverse a proposed crackdown by the IRS on politically active nonprofit groups, Roberts was asked if he is concerned about the residency revelations. As he descended a staircase in the Senate designated for lawmakers' use only, he replied "excuse me" and walked toward an exit from the Capitol.
Asked if he would discuss the topic at all, Roberts said "no" and continued outside.
( Also on POLITICO: Roberts's aides lash out at NYT)
Roberts's office also declined to share with the Washington Examiner information about how much time the senator spends in Kansas. After initially playing ball with the publication, a spokeswoman for Roberts eventually concluded that "we're not going to release numbers because we're not sure that any number would be acceptable to some of these outside groups."
Several conservative groups have endorsed Robert's primary opponent, Milton Wolf, a distant relative of President Barack Obama. And though Wolf has blasted Roberts as insufficiently conservative, the three-term incumbent's recent voting record is among the most conservative in the entire Senate and fares well with scorecards developed by groups watched closely by the right, such as Heritage Action for America and FreedomWorks.
Wolf has found new ammunition in the New York Times story, but Roberts has decided to disengage from the issue. After calling the Times story a "hit piece," Roberts's communications director Sarah Little sent the Examiner a statement that she said would be Roberts's final comment on the matter.
"The New York Times does not get to define what it means to be a Kansan. Kansas is my home, has always been my home and I never stop working for Kansans," Roberts said. "I was in Kansas last week and I will be there next week."


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About: So....whether you're planning a team competition day or a staff participation event, or maybe a family fun day - there are just so many games to choose from at Games2Hire, that no-one will be bored! We will deliver anywhere in the UK and we have a great deal of experience in organising and runni
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October 14, 2019, 11:57:21 PM
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Our goal is to serve every part of the community that we love. We serve Hawaiian farmers by using locally sourced fruits to produce our handcrafted lemonades. We serve our customers by providing refreshing drinks that are a source of pride as a locally created and owned business. We serve our community by providing jobs to young people and investing in their future success.
It all started with a passion for serving our community, thoughtfully crafting gourmet lemonades, and a desire to locally source everything we make. My wife grew up on a farm, and almost everything her family grew was stored in mason jars.
So we had an idea, why not take a mason jar . . . and make a straw hole . . . and the story spread.
Ever wonder why our lemonades taste so fresh? Its because they are! Our crafting process begins in our commercial kitchen where we prepare the local fruits and produce we've gathered. Everything from peeling mangos to labeling our bottles and jars, we've got a hand in it all.
With produce from local farmers, we're able to create unique and gourmet flavors. Whether it's Da Green Lemonade with locally grown Kale, our Makai Watermelon Basil with Big Island seedless watermelon and Kumu farms basil, or our Lychee Strawberry or Mango lemonades which are all sourced locally, we strive to provide uniquely crafted flavors that feature Hawaii's finest fruits. We have chosen not to pasteurize our drinks, so that you can get the most nutrition and live enzymes possible, from every handcrafted drink.
At Da Lemonade Stand, we embrace community. Each of our lemonades are handcrafted with farm fresh local produce and made to order. With over 15 flavors to choose from, we've got something refreshing for everyone.
Come, sip, and enjoy!
We believe it's good to know WHERE your food comes from, and it's even better to know WHO your food comes from. By sourcing our fruits and produce locally, we establish and develop relationships with our growers in the community. We love that our lemonades are a great way for us to connect the producers of the land with you!
We value the land and it's importance in the heritage and history of the Hawaiian culture. As we work to build a sustainable business, our goal is to source 100% of our ingredients within the Hawaiian Islands. As we grow, our farmers grow, and we are able to honor our communities by selling handcrafted lemonades that honor the people of the land.
Our Kokua program was born out of our value for community. This program was set up to give a % of our profits to a different cause within our communities on Maui and Oahu. Each month we select a new organization or cause that aligns with our core values and shares our passion for the community. Whether it's a public service organization, like our local Fire Department, or a cause such as the Hawaii Children's Cancer foundation which serves young kids, we are honored to play a role in the health and and well being of the people of our community. It's our partnership with our community and with our customers that will make our island a prosperous land for future generations.
Recently we were apart of 'Project Kokua for Hawai'i Island' at the the beautiful Maui Tropical Plantation; benefiting the families and farmers effected by Hurricane Iselle. Over 25 of Maui's culinary top chefs participated in the event raising over $25,000 for hurricane relief efforts and we were fortunate to be able to provide our lemonades there as well.
"Hawaii is a unique place - though we are not connected by land, we are connected in our aloha, our desire to want to help one another and our way of life. In a time like this, we all come together to kokua where we are able." - Chef Jojo Vasquez, The Plantation House Restaurant
Know of an organization we should be involved with? Submit it through the link below.


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Gag Wall
Funny Stuff (7)
The Gag Wall (6)A long standing animation tradition, the gag wall has been around for decades. I saw my first joke wall in G-Wing in Disney's Animation Building back in the fifties. The new kids at Disney established A-Wing as their gag hallway in the eighties. The tradition continues here on the web.


text: Today I got to fish a farm pond that has not to the home owners knowledge been fished for over twenty years. The farm was over a hundred years old and had been in the family that long. It is on a 350 acre farm down in a hollow that you have to have a 4x4 to get to. The only sign that anyone had ever been to this little pond was that there was an old chimney still standing from a house that had long since disappeared (the land owner told me that it was the house of an old farm hand that lived there in the late 30's). I have know these people for about 10 yrs and never knew that there was a pond on their property (except for the pond by the road that the cows are always in). The pond was small about 2 acres in size very over grown in some areas and very muddy. I did not have much hope for this poor little pond but I was so wrong. I caught so many sun fish that I stopped counting and around twelve large mouths between 1-3 pounds. I truly fell in love with this little pond today. This pond was ugly. My fly line was actually brownish in color when done. The fish were very pail but fat and fought very hard. I think what made me fall in love with this little mud hole was that no one had fished this pond in over twenty yrs. It felt like it was my own little secret. As I left I stopped and told the land owner t hank you very much and about all the luck I had that day. As I was leaving the land owner tossed me a set of keys and said "the only rule I have is that you can only bring your boys. No one else." I looked down and there in my hand were the keys to the big red gate. Past that gate was a small dirt road that lead to this little pond that no one had fished for over twenty years until today.


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Lately I've seen a lot of wineries linking their Facebook and Twitter accounts so that posts on one are automatically cross-posted to the other. My advice? Do so with caution. Here's why.
Cross-posting between Facebook and Twitter is problematic because they are vastly different Social Media tools with different uses, users, nomenclature, and etiquette. Let's look at several problems that arise when cross-posting from Facebook to Twitter, which seems to be the most common case for many wineries and other businesses.
Example 1 – Cross-posting a Facebook post of less than 140 characters to Twitter
You've just posted something to Facebook. If I am a Facebook user I see this:
If I am a Twitter user, I probably see something like:
YOUR FB POST HERE fb.me/543210
The fb.me link in Twitter is a link to your Facebook post. Now if I am a Twitter user and I click on that link, what do I see?
The information is completely redundant with what I saw in Twitter. It looks like it might be a link to unique material, but it is really just a Facebook post cross-posted to Twitter. Sometimes it is very obvious when this is the case; sometimes it is not as we will see below, and this is where things become particularly problematic.
What do Twitter users do as a result of this? Users are less likely to click on links cross-posted from Facebook making these links less effective.
Example 2 – Cross-posting a Facebook post of more than 140 characters to Twitter
So you've just posted something to Facebook, and it's longer than Twitter's 140- character limit. What people see on Twitter is most likely something like:
YOUR FB POST HERE…fb.me/543210
The post has been truncated (…), often into something that's completely meaningless to someone on Twitter unless they click on the link. The post is less likely to get traction on Twitter because it doesn't stand up by itself without taking additional action.
Example 3 – Cross-posting an external link from Facebook to Twitter
Let's say you read something you find really interesting and you want to share it and see people's comments on it. On Facebook this looks as follows:
What does it look like on Twitter? You guessed it:
YOUR FB POST HERE fb.me/543210
There is no obvious difference between a tweet that is a link to an article you found interesting and a tweet that is simply a link back to something you posted on Facebook.
Additionally - and importantly - when Twitter users click on the link, they will go straight to the article, not to Facebook! There is, therefore, no ability for Twitter users to comment on the Facebook post unless they go to Facebook and search for your winery page. This, of course, defeats the purpose of trying to create interaction. Furthermore, any content you wrote over the 140 characters is lost completely because the link, in this case, goes straight to the article instead of going to Facebook.
Example 4 – Cross posting from Facebook to Twitter and not paying attention to responses on Twitter
This is probably the biggest problem when cross-posting between Facebook and Twitter. Let's say you live in Facebook but rarely venture into Twitter. You post:
YOUR FB POST HERE…..fb.me/543210
Someone responds on Twitter:
"Hey @YOURWINERYNAME that's really interesting!"
This is an opportunity for engagement. However, you don't see the response or interact with the person because you're not paying attention to Twitter. You're living in Facebook. The opportunity for engagement – the entire point of what you've posted – is lost. Additionally, if you're posting on Twitter and not looking for a response there, in essence, you're spamming Twitter.
* * *
Now I'm not saying that wineries should not set up automated cross-posts between Facebook and Twitter. Time is short, and I know a lot of people don't like/understand Twitter. Additionally, some people are simply looking to hit two birds with one stone and are actively responding and engaging people in both spaces. That's fine.
However, if you are going to cross-post between Facebook and Twitter, there are some simple things you can do to make these posts more effective. More on that later this week.
How Automated Cross-Posting from Facebook to Twitter Can Defeat the Purpose of Social Media
Lately I've seen a lot of wineries linking their Facebook and Twitter accounts so that posts on one are automatically cross-posted to the other. My advice? Do so with caution. Here's why.
3 comments
Jameson Fink Says:
I also feel like if you are posting the exact same content on Twitter as Facebook, why am I following you on Twitter? And what does that say about how you value your Twitter followers? I try to be very selective about what I push out to FB and Twitter simultaneously. (I've been doing it mostly from Instagram.) Of course, you never know what's going to get traction; interesting to see how the same post can catch fire on one platform and elicit deafening silence on another.
JJ Says:
Couldn't agree more. The value in social media is the interactions that happen after a post. The point is not to simply vomit anecdotes and comments out into a vacuum, but be a part of a conversation.
Most people who are interested enough to "Like" a company on Facebook will also be interested enough to follow them on Twitter. Auto-generating cross posts is akin to sending the same email twice to someone on a mailing list, and I doubt anyone would think that is a good idea.
Dave Larsen Says:
Sean, Good post and I have disconnected my blog from twitter and facebook. Thank you!


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In-store prices may be lower than sale prices shown online! See store for details.
A classic and durable piece that you and your family will be able to enjoy for years to come, this dining table has a time-honored traditional appeal. Adorned with an ornately scrolled dark metal metal table base and smooth, solid wood table top. Easily customize your dining table to match with your home decor by choosing from two hand-distressed finishes, Black Forest finish on solid oak or Tobacco on solid linden. For a larger dining surface, this table is also available in 60" diameter size.
The Artisan's Shoppe Dining Traditional 44" Round Solid Wood Dining Table by Kincaid Furniture at Johnny Janosik in the Delaware, Maryland, Virginia, Delmarva area. Product availability may vary. Contact us for the most current availability on this product.
Easily build the dining set of your dreams with the solid wood furniture from the Artisan's Shoppe Dining collection. Constructed from solid white oak or linden, these durable pieces are sure to be in your family for years to come. Classically styled tables with choice of scrolled metal or wood pedestal bases are paired with arm chairs and side chairs softly upholstered in cool and clean Flax Natural fabric. Whether your space is small or spacious, we have a dining table top fit your room, which you can easily customize with square-backed French dining chairs, oval-backed dining chairs, or tufted dining chairs with cabriole legs. All dining sets are available in two gorgeous wood finishes, distressed Black Forest or rich Tobacco finish. Solid wood dining storage pieces are also available. Customize your classic look with Artisan's Shoppe Dining.
The Artisan's Shoppe Dining collection is a great option if you are looking for Traditional furniture in the Delaware, Maryland, Virginia, Delmarva area.
These images are representative of this group as a whole and may differ from this item.
Browse other items in the Artisan's Shoppe Dining collection from Johnny Janosik in the Delaware, Maryland, Virginia, Delmarva area.
This item has been tagged as: Table, Dining Tables, Table Set, Dining Table Set, Pub Table, Counter Height Table, Bar Table, Pub Table Set, Counter Height Table Set, Bar Table Set, Dining Room Furniture, Entertaining Furniture, Furniture Sets, Game Table Set, Gaming Tables, Office Furniture, Conference Tables, Meeting Tables, Serving Tables, Kitchen Table, Kitchen Table Set, Bistro Table, Bistro Table Sets, Pedestal Table, Leg Table, Dining Room Tables, Food Table, Table with Leaves, Leaf Table, Dinner Table, Dinette, Dinette Set, Extension Dining Table, Extendable Table
Nothing on this page may be copied or reproduced without explicit permission.


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Spark Renault R11 Turbo - Silver 1:43 (SPK3846)
Product InformationSpark 1:43 resin model of the Renault R11 Turbo in silver.
What is a Pre-order?
This is a replica that has not yet been manufactured. We have not been given a release date for it and do not know when it will become available. We will not charge your card for this replica until we process your order ready for despatch, and you will be charged the correct retail price for this replica at the time of its release.


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Gloriana Silk Floss #236 Italian Gold
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In Stock. Usually ships in 1-2 business days.
Item: GLT-SF0236
Type: Thread and Floss
Designer: Gloriana Threads
This spun silk has silk's beauty, luster, and shine but doesn't catch on your hands. Gloriana Silk is soft and remarkably easy to use. 12 strand silk, 6 yard skein.
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Incan & Wari Archaeology in Peru by Amy Martin
My first impression of Peru upon touchdown was ''wow, look at those mountains!''. Stepping off the plane, I could immediately feel the difference in altitude between here and Lima, where we had flown from. Luckily, I never got altitude sickness like some people did. I travelled with another girl from England, who was doing the teaching project in Urubamba. I was to stay with her and her host family for one night before heading off to the Inca Project. We met Projects Abroad staff member Yessica at the airport, who was friendly and helpful, and we took a taxi with her.
My first view of Cusco yielded some fantastic sights, driving through hotch-potch buildings, some very poor, some in ruins and others looking quite luxurious! There were people everywhere shopping or standing chatting and children in school uniforms. And so many dogs! Even those with owners roam all over the streets. I visited Cusco a few times during my trip and fell in love with the place. Not the richest of cities, but full of life and happy people!
I spent a pleasant day and night with my travel companion and her "family", who were very nice. The next morning Yessica came to pick me up in a 'combi' (kind of minibus) and we took the 5 hour trip to Huyro. I quickly got used to this journey, as I made the trip to Urubamba and back almost every weekend. After a couple of times I just spent the whole journey in awe of the scenery, the mountains are absolutely stunning, and especially going out of Huyro in the other direction, where a river runs through a narrow valley, and you are travelling far above.
Occasionally you get a good combi driver who plays Spanish and Peruvian upbeat music, they were the best journeys (and very occasionally you get the YMCA or other such classics!). You quickly learn to the love Grupo 5, the Peruvians' favourite band. It is constantly on the radio and even if you don't speak Spanish that well you find yourself singing along to the catchy tunes!
Arriving in Huyro I am struck by the complete difference to Cusco. The village is tiny, one café, two shops, a pretty plaza with a monument and a church, a couple of schools and that's about it! Some of my best memories are in Huyro, walking through the houses with 10 children shouting ''Hello! Hello!'' from doorways, repeatedly until you are out of sight. Two girls followed us one day and refused to let go of our hands! We had to run away, of course with them chasing after, laughing.
But the best time was just as we got back into Huyro from a long trip to Pisac, we were walking through the village when we suddenly found ourselves surrounded by a group of children. Thinking ''what's going on?'' we then spotted Dan, the Inca Project supervisor, who said ''we are at a party, want to come?'' So we entered a tiny, tiny house, with only a few people we knew there, and were immediately handed a plate of food (chicken, pasta, rice and potatoes!) We felt so welcome and the people were so generous. Of course as soon as we'd finished eating we had to get up and dance, to some more traditional Peruvian music.
Of course the typical Inca Project day wasn't all fun and games. Up at 7 most days, except whoever was on chicken duty had to get up at 6 to feed them. Breakfast is bread and jam and bananas, although sometimes we would have luxuries like pancakes and chocolate sauce, omelettes, fried yucca or hot chocolate. The staff on the project are fantastic and are great cooks. They are all Peruvian which helps with language and understanding things. Then it was work on the land around Establo, which mostly involved watering plants (invariably ending in a – very muddy – water fight!), planting trees or machete-ing around the ''baby trees'' to keep them from being swamped by the grass. It is satisfying to be there for 2 months because you see how things have grown from when you first started. Of course everyone's favourite job (or not!) is de-corning the cobs, which can be very monotonous, but necessary for the chickens to eat. And believe me you want the chickens to eat so you can eat the chickens! The meals are mostly rice, pasta, and soup with lots of vegetables, so a bit of meat is very welcome!
I enjoyed the community work part of the project. One day we had Huyro kindergarten round to play sports on our field. We played football, tug of war, and gave them some refreshments. We also played volleyball with the mums and teachers. We played volleyball a lot, just by ourselves and occasionally with teachers or other people in Huyro. The Peruvians are VERY good at volleyball, unlike myself! We did a few projects for the local schools, such as going around to check their First Aid boxes to see if their stock needed replenishing, going to schools to put fluoride on the children's' teeth, some of them were so rotten, poor little things!
We also did the chicken project for two schools. We went to Quillabamba, a town about an hour from Huyro, the last town in the Andes before you reach the jungle. There we brought some chicks and set them up in the school for the children to look after them and so the school can make money from them by selling their eggs or breeding them. It is so good to help the schools because the Peruvian education system is not well funded.
However, my favourite part of the project, being an archaeologist, was the trips up the mountain to the Inca ruins. We had to walk the last leg of the journey, a very steep climb with no proper path and lots of plants in the way, very hard journeys! The ruins are nestled in different parts of the forest, sometimes small two roomed houses, sometimes larger structures, but all belonged to Inca farmers.
Our job was to clear the ruins of plants and trees, which we did using machetes. It took me a while to get used to using the machete. When I arrived the other volunteers had already been there 2 weeks, so they looked like experts compared to me! I have to say I didn't do very well the first couple of times, but you find your technique and get used to it. Some of the staff go at it with a fury, and most of the time it didn't take long to clear a ruin before it was on to the next one, or back down for lunch.
Occasionally we went to the Inca Trail, a long path with walls on both sides, used by the Incas as a quick road for delivering messages, to do some machete-ing. There was an Inca village a little way into the forest, which we cleared and also did some measuring of the buildings while John, the resident archaeologist, made some scale drawings. We made several visits to ruins a bit further away from Establo, such as Inka Tambo, a much better conserved area that has had some restoration work done by the INC (the Peruvian governments' archaeological organisation).
Once we climbed right to the top of the mountain above Inka Tambo, very hard work, I've never been so out of breath in my life! But the views from the top were spectacular and we found a rock with some Inca petriglyphs carved into it, which was exciting! The ruins we went to were already known by the Inca project staff, but they believe there are more they don't know about. So we did some exploring in the forest some days, searching for more ruins. We saw interesting wildlife, such as huge stick insects and poisonous caterpillars! We didn't find any ruins though, unfortunately!
Weekends were spent sight-seeing, mostly in the Cusco direction; we visited Pisac, with its huge Inca town to explore and wonderful market in the town itself. We went to Moray, an Inca agricultural site; Salineras, ancient salt planes that are still used today; Ollantaytambo, an Inca fort; and Chinchero, to name a few. I would recommend Pisac, it was fantastic, although I loved all the places we visited! Tipon was also great; little known by tourists it is very peaceful, with its ancient terraces and water channels, still with running water! That was where we tried Cuy (guinea-pig), it took a while to talk myself into it but I ate it and it was worth it! In the other direction from Cusco, we visited some hot springs, spent a night in Quillabamba and watched the Miss Andean Beauty Pageant, and I took this back route into Macchu Picchu, which was beautiful, well worth the journey!
The week before I left the project we went on an Inca Project social to Vitcos. We all piled into the combi and went on a wonderful drive through the mountains, stopping on the way to look at a massive waterfall, to Vilcabamba, where we stayed in a cute little hostel. It was freezing cold so got straight into bed after dinner. We had a fantastic day in Vitcos, the walk up to the ruin wasn't too taxing compared to some walks we did, and we were all in high spirits. The Inca town of Vitcos is on top of a hill with amazing views into the valley all around. The buildings are immaculately kept, although of course it is only walls. We were the only tourists there, it was so peaceful! I felt really close to everyone, as you do after spending every day with them for 2 months! The Inca Project was a fantastic experience and one I would recommend to anyone who believes they can be ''double hard''!
Amy Martin
Dette er en personlig fortelling om én av våre frivilliges opplevelser ved dette prosjektet. Alle frivillige er forskjellige, og det kan hende at din opplevelse vil være annerledes. Våre prosjekter er i kontinuerlig utvikling da de tilpasses lokale behov til enhver tid, og bygges videre på bakgrunn av erfaringer og måloppnåelser. Sesongbasert vær kan også spille en viktig rolle for din opplevelse. For å lese mer om hva du kan forvente kan du lese mer om prosjektet her, eller kontakte en av våre hyggelige prosjektrådgivere.


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Standard with shared bathroom
Standard rooms with shared bathrooms are ideal for students on a budget in the city and are all self-catered.
They come with a single bed, wash basin*, wardrobe, desk and chair. You have access to shared bathroom facilities and WC, which you'll share with your flatmates. You'll also have a kitchen or kitchenette which will have a fridge, microwave and kettle.
Available in Ranmoor/Endcliffe and City accommodation.
*Not all rooms are guaranteed to include a wash basin.
|Contract length
|Broad Lane Court
|42 weeks
360 degree tour
* Representative of room type specified - may vary slightly between residences.
View other accommodation for CityUndergraduate en-suite
Our most popular choice for students. They have their own private shower room and WC, offering more privacy.
Deluxe rooms offer more space and a three quarter bed.
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Take a look here to check out all our other information and guides - from launderettes and TV licenses through to cycling and maintenance details plus much more.
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By choosing University accommodation, you will become part of a much bigger, supportive, fun and vibrant community of like-minded people. There are a huge range of exciting events and activities on offer throughout the year as part of your Residence Life experience, including sports, competitions, skills development workshops and welfare support from Residence Mentors.
Visit the Residence Life Portal, a central hub of activity where you can keep up to date with everything you need to know about what's going on with your accommodation and fab discounts throughout the year on food and drink. Accommodation Services and the Residence Life team are here to make your experience in University accommodation the best one ever. Get in touch if you have any questions at all.
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Please get in touch with our accommodation office if you have any questions relating to applying for University accommodation, room allocations, Residence Contracts and accommodation for future years:
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Letter to the Editor: 300-400% Higher Cost is the Problem with Alaska Observer Program
Trade War Taking a Toll on Seafood Industries in Both the U.S. and China
NOAA Awards $2.3 Million for Bycatch Reduction Research
Board of Fisheries Begins Annual Meeting Cycle
Humpback Whale Population Rising After Flirting with Extinction, Study Says
NaturalShrimp, Inc., Performs Final Testing of Next Generation Electrocoagulation Units
Vistgate Acquires Majority Interest in W Stevenson and Sons
SeafoodNews.com Summary Wednesday, October 23
Protests in Chile Slowing Salmon Shipments
Land-based Salmon Farms Set to be a Game Changer in Alaska
Offshore Wind Developer Hires Fisheries Liaison
Japanese Delegation Markets Buri Yellowtail, Scallops in France
Opinion: Oceana Twists the Facts on Observer Program
Thai Union Group Invests in Alternative Protein Startup, Flying Spark
SalMar Names New CEO, Ervik Shifting Focus to Ocean-Based Fish Farming Subsidiary
Fisheries Board to Get Update on Impacts of Climate Change
New Hope Liuhe Opens Aqua Feed Plant in Egypt- Xinhua
Foodservice Roundup: Pokeworks Releases New Bowl, Sushi Sake Celebrates 10-Year Anniversary
SeafoodNews.com Summary Tuesday, October 22
ANALYSIS: Seafood Items Swimming Upstream in October
LISTEN: NOAA's Report on Recovering Endangered Species; Seafood Makes You Smarter and More
Large Players Purchase Majority of Quota During Russian Crab Auctions
Though Profits Look Grim on Paper, Guolian has Rosy Prospects
Coast Guard Medevacs Man from Alaska Ocean Vessel 15 miles West of Coos Bay
Maine Announces Opening of Scallop License Lottery
Canadian Seafood Company, Owner Pleads Guilty to Illegal Importing Fish into U.S.
SeafoodNews.com Summary Monday, October 21
NOAA Fisheries Releases Report to Congress on Recovering Threatened and Endangered Species 2017-2018
Rioting in Ecuador Hinders Shrimp Exports, Affecting Chinese Markets
VIDEO: Seafood Makes You Smart; Climate-Ready Fisheries Act; Aquaculture Management; Anchovies
CA Congressman Huffman Introduces The Salmon FISH Act
Recaps of AK Salmon Fishery by Region
New Seasoned Shrimp Line Launched by Pacific Seafood
Cod or Haddock? UMass Amherst Taste Test Looks at 'Name Bias' and Fisheries Sustainability
Research off New England Finds Promising Habitat for Blue Mussel Farms
Mical Seafood Expands Tuna Recall Due to Possible Scombroid Poisoning
Thai Union Creates Venture Fund for Innovation in Food Technology
Melting Permafrost Shown to Release Mercury in Arctic Areas
Gulf Menhaden Fishery Achieves MSC Certification
New Aqua Feed Ingredient Verified For Sale In Europe
Interactive Tool Looks at Environmental and Social Performance of Global Seafood Production
SeafoodNews.com Summary Friday, October 18
Seafood Does Make You Smart: New Study Links Consumption to Higher IQ in Children
Sen. Cantwell Urges NOAA to Better Manage Fish Farming, Citing 2017 Salmon Spill in Puget Sound
Genetic Evidence Points to Large-scale PCod Migration North in Bering Sea
Scientists: Hawai'i Swordfish Fishery Has No Discernable Impact on Sea Turtle Populations
Fishermen Use Electronic Reporting in Real Time to Help Understand Ocean Ecosystem
Cooke Aquaculture to Pay $156k to Fund Maine Salmon Restoration Project Following Violations
Science Means Lower Herring Harvests in the Gulf of Georgia
Russian King Crab Seizes a Greater Market Share in China
SeafoodNews.com Summary Thursday, October 17
AquaMaof Reveals Land-Based R&D Facility for Shrimp Production
Seafood Industry Responds to "Fishing for Catastrophe Report"
Government Urging Fishermen to Remove Gear from non-UK Waters with Brexit Looming
Russia Introduces New Strategy to Double Fish Export Revenue by 2024
SEAFOODNEWS.COM [SeafoodNews] by Eugene Gerden - October 29, 2018
Russia plans to double its revenue from the exports of fish products by 2024 - up to U.S. $8 billion, according to recent statements of the head of the Russian Fishery Agency (Rosrybolovstvo), Ilya Shestakov.
The increase will be primarily achieved through increased development of processing.
According to Shestakov, thanks to stable production, Rosrybolovstvo plans to focus on changing the structure of its exports by increasing the supply of value-added products ...
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Russia Introduces New Strategy to Double Fish Export Revenue by 2024
SEAFOODNEWS.COM [SeafoodNews] by Eugene Gerden - October 29, 2018
Russia plans to double its revenue from the exports of fish products by 2024 - up to U.S. $8 billion, according to recent statements of the head of the Russian Fishery Agency (Rosrybolovstvo), Ilya Shestakov.
The increase will be primarily achieved through increased development of processing.
According to Shestakov, thanks to stable production, Rosrybolovstvo plans to focus on changing the structure of its exports by increasing the supply of value-added products ...
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The company offers free design and rapid prototyping services to facilitate the customers' pursuit of innovative solutions. Specialized staff members help customers navigate complex national and international standards, agency compliance, environmental regulations and electrical, ergonomic and aesthetic requirements.
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Northwire, Inc., headquartered in Osceola, Wis., has manufacturing facilities in Wisconsin and New Mexico, USA. Northwire is a member of the NDIA (National Defense Industrial Association), NCMA (National Contract Management Association), EMerge Alliance, AWEA (American Wind Energy Association), RIA (Robotics Industries Association), AIA (Automated Imaging Association), ODVA (Open DeviceNet Vendor Association), PI North America, MCAA (Measurement Control and Automation Association), EMVA (European Machine Vision Association), CMES (Chinese Mechanical Engineering Society) and WAI (Wire Association International), among others.


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Troop withdrawal raises questions
President Barack Obama's announcement Tuesday that he'll withdraw 34,000 more troops from Afghanistan over the coming year is a major step toward his goal of handing Afghans responsibility for the war by 2014, but the president will leave one key question unanswered — what happens next?
White House officials previewing Obama's State of the Union Address said Obama would not talk about the U.S. role in Afghanistan after the Afghan National Security Forces take primary responsibility for the conflict there, leaving open the debate about how many American troops should stay for the longer term and what their mission should be.
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( PHOTOS: 30 amazing photos of the Army)
In the interim, Obama's decision would leave about 33,000 American troops in Afghanistan, most of whom will continue pulling back from their forward outposts and instead operate from major bases. They'll continue to face some combat, commanders say, as well as support their Afghan protégés, but all along hand ever-greater swaths of territory to the indigenous forces. Eventually, that last body of troops also would come home by the end of 2014, and what would follow is still under debate.
Pentagon and White House officials are deliberating that, sources said. Gen. John Allen, who just departed Kabul as the top U.S. commander in Afghanistan, has submitted his recommendations for a future troop presence, but leaders in Washington have not yet reached a consensus about what they'll recommend to Obama. As that internal discussion takes place, Washington is also talking with the Afghan government.
The U.S. is negotiating with Kabul over the numbers, roles and missions for the post-2014 U.S. presence, a White House official said, in pursuit of an agreement "that would contemplate two narrow missions for the United States beyond 2014: targeting the remnants of Al Qaeda and training Afghan security forces."
( Also on POLITICO: 5 things to watch for in the State of the Union)
The administration hopes those two missions — improving the ANSF and keeping some special operators on hand to prevent Al Qaeda terrorists from using Afghanistan as a base to launch terrorist attacks — will be what makes post-U.S. Afghanistan different from post-Soviet Afghanistan, which eventually crumbled into the failed state run by the Taliban and gave shelter to Osama bin Laden.
Defense Secretary Leon Panetta said Tuesday in a farewell speech at the Pentagon that he thought the U.S. was pursuing the correct strategy — "We are on the right track in Afghanistan," he said.
( PHOTOS: 10 famous lines in SOTU history)
A senior defense official added that the generals in Afghanistan agree.
"The approach you'll hear tonight reflects the best military advice from commanders in the Pentagon and in the field," the official told POLITICO.
As for the next step, Pentagon and White House officials are said to be debating post-2014 troop levels among themselves, but have not yet made a final recommendation to Obama for the size or composition of a lingering American force. Press reports have put that potential footprint at as many as 20,000 troops, and White House officials also have not ruled out leaving behind none — especially if the Afghan government cannot agree to grant U.S. forces legal immunity under a future status of forces agreement.
Afghan President Hamid Karzai said during a visit with Obama last month that he didn't think immunity would be an insurmountable roadblock in Kabul, though he reminded the president that Afghanistan will continue to need help affording the roughly 352,000-strong army and police force that ISAF has built over the more than decadelong war. The U.S. and international governments are expected to need to continue helping Kabul pay for security for at least another 10 years.


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|Home >> Course Descriptions >> College of Arts and Sciences
|Art History Survey: Renaissance to Modern.
|Three semester hours.
A basic introduction to painting, sculpture, architecture and other media from the fifteenth to the mid-twentieth century, including some coverage of nonwestern cultures. The goal of the course will be to understand art in relation to its traditions of use, meaning, and technique within specific cultures and historical settings.
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Class for a complete beginner 13 and older. This class meets: October 6th, 13th & 20th
This 3 part workshop will introduce you to the basic skills of:
wedging clay, centering and throwing
throwing on the potter's wheel
trimming pots
glazing pots
Join in the fun of learning how to work with clay!
You may repeat this class several times to get the hang of it.
All materials are included (clay, firing & glazes)
Class Fee $150
Instructor: Angelica Sandoval


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text: Last week, you got an inside look at Cobalt Scar on a tour with Haohmaru, ttobey, and Kaitheel. This week, we bring you an early look at the Siren's Grotto! Join Tim "Haohmaru" Heydelaar, Chris "Chrol" Garlick, and Christopher "Phatkins" Atkins as they take you through this new dungeon, coming with Game Update 66: Scars of the Awakened, which will be released on April 30.


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Rascal Flatts Figure Out 'A Strange Way to Save the World' at 2013 'CMA Country Christmas'
The 2013 'CMA Country Christmas' special was a mixed bag of upbeat, fun and festive holiday classics along with several heartfelt, sincere, hymn-like songs. Rascal Flatts performed twice and chose to be lighthearted for one track and more thoughtful with the other.
The trio returned to the stage for the penultimate song of the show -- they were also the second act to take the stage earlier in the night, delivering the decidedly more uptempo 'Jingle Bell Rock' -- turning in a beautiful ballad in the form of 'A Strange Way to Save the World.'
While it's easy to get sucked into the commercialism of Christmas, worrying about things like gifts and holiday parties, a song like this quickly reminds us that Christmas is a holy time for people of faith. It is also one of the most important events of the Christian calendar and the true spirit is about what you give, not what you receive.
The trio performed amid a backdrop of lighted trees, but it wasn't about what we saw. It was simply about what we heard.


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A dog that recently gave birth to a litter of puppies at a New York City animal shelter is helping to raise an orphaned kitten named Roadhouse, nursing her along with the tiny pups.
The dog, a white Maltese named Coco, was brought to the Animal Haven pet shelter in SoHo after being rescued from a hoarding situation, the organization says, and gave birth to a litter after she came in.
A few days after the pups were born, shelter employees decided to try to get the kitten to nurse with Coco's litter because Roadhouse wouldn't take formula from a bottle, according to Animal Haven associate director Kendra Mara.
"We said, 'What would happen if we put the kitten with Coco,' and it was instantaneous," Mara said.
The shelter says Roadhouse has formed a "beautiful bond" with Coco and her 3-week-old pups. The kitten named for her rough-and-tumble nature will drink from a bottle now, but prefers nursing with Coco and spending time with the litter.
"She seems to do much better with Coco," Mara said.
Dozens of people have already expressed interest in adopting the fuzzy black kitten, Coco and her puppies.
The animals were put up for adoption in early July. Visit Animal Haven's website for more information.
See video of Roadhouse and the puppies nursing below.


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Business Analytics for Sales and Marketing Managers: How to Compete in the Information Age
Business Analytics for Sales and Marketing Managers: How to Compete in the Information Age
ISBN: 978-1-119-20067-3 September 2015 256 Pages
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Providing essential guidance for information management, this book helps you understand the basics of information management, how to design and launch customer intelligence campaigns, and optimize existing customer intelligence processes.
- How to align information management with company strategy
- Examines how to get, grow, and retain valuable customers
- Discusses how to optimize existing customer intelligence processes
Showing you how to make extensive use of data, statistical, and quantitative analysis, explanatory and predictive modeling, and fact-based management to drive decision making, Business Analytics for Customer Intelligence provides you with the tools your business needs to optimize you data driven processes.
Table of contents
Chapter 1: Introduction.
Chapter 2: Identify What You Want to Achieve: The Menu on a Strategic Level.
Chapter 3: Lead Information for Identifying Valuable Customers: The Recipe.
Chapter 4: Lead Information: What You Need to Know before Launching New Acquisition Activities.
Chapter 5: Lead Information: What You Need to Know before Launching New Sales Activities.
Chapter 6: Lead Information for Customer Retention.
Chapter 7: Working with Lag Information.
Chapter 8: Working with Learning Information: The Recipe.
Chapter 9: Case Study of a Retention Strategy.
About the Author.


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Eddie Bond, a rockabilly singer and radio host who once told a teenage Elvis Presley that he would be better off driving a truck than trying to make it in music, died on Wednesday at his home in Bolivar, Tenn. He was 79.
His death was confirmed by his daughter, Lisa Seawright, who said his health had been failing since a fall in 2011.
Mr. Bond was almost 21 and already established on the music scene in Memphis when a 16-year-old fellow band member, Ronnie Smith, invited Presley to audition to sing with the group in May 1954 at the Hi Hat Club on South Third Street. Presley, 19, drinking a Coke with his girlfriend, Dixie Locke, waited nervously to go on.
"Bond came over to the table to say hello," Peter Guralnick wrote in "Last Train to Memphis," the first volume of his two-volume Presley biography. "He asked Elvis what he did for a living, and Elvis said he drove a truck for Crown Electric, but Dixie was embarrassed for him because he couldn't stop drumming his fingers on the table."
Presley soon took the stage and sang two songs, accompanying himself on acoustic guitar. Afterward, he and Bond spoke out of earshot of others. Presley did not get the gig, though the following year he and Mr. Bond briefly toured together, along with Johnny Cash and others.
A few years later, Mr. Bond told a friend about the night at the Hi Hat. He said he had told Presley to stick with his day job, "because you're never going to make it as a singer."
Mr. Bond told many people that he was simply conveying to Presley the assessment of the club owners, but the conversation apparently stuck with the future king of rock 'n' roll.
In 1957, as Presley was about to film "Jailhouse Rock," he told a friend that Mr. Bond "broke my heart." Traveling by train to Hollywood, he said, "I wonder what Eddie Bond thinks now."
Eddie James Bond was born on July 1, 1933, in Memphis. He was playing in bands by the time he was 16; after serving in the Navy, he continued making and recording music in Memphis. He also hosted radio programs, promoted concerts and owned nightclubs.
In addition to Ms. Seawright, he is survived by his wife of 59 years, the former Gladys Stephens; another daughter, Becky Collins; his sisters, Gussie Smith and Barbara Greenlee; three grandchildren; and two great-grandchildren. His son, Eddie Jr., died in 2002.
Mr. Bond never had a major hit as a singer, but he wrote many songs that were popular locally, including several about Buford Pusser, the former sheriff of McNairy County, Tenn., whose efforts fighting crime inspired the 1973 movie "Walking Tall." Mr. Pusser died in 1974. That year, Mr. Bond ran unsuccessfully for sheriff of Shelby County, which includes Memphis.


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This here is a list that a few of us compiled of fish that should be avoided unless you are an experienced keeper and have the tank space.
1) The Pacu- This thing can get huge i mean huge. You need at least a 2000g tank to house this. They get up to 30 inches.
2) Iridescent Shark- These things get huge too! Just look them up on google and see what you find. They can get up to 4 ft.
3) The Red Tail Catfish- Another Monster catfish. They can get up to 4 feet in length. There is a two other kinds of them out there, Red Tail Catfish mated with a Shovel nose catfish which get larger and the Asian Red tail cat which get big to.
4) The Common pleco- This is one of the most misunderstood fish. These fish get very large and put off high bioload. Some have also been reported to suck of the slime of your fish. They can get up to 1-2 feet and should be kept in aquariums larger then 100 gallons.
5) Arowana- There are many different types of Arows. such as silvers, jardines, black, super reds and so on. The most common is the silver and they get big. They Get somewhere around 3-4 feet and a tank 2 times there size and need to be able to turn around.
6) Hi Fin Banded Loach- Some of you might not see this kind of fish at some might see it a lot. They get pretty large buts thats not the problem. They like cold water and don't do the best in tropical water. They also get aroudn 1-2 feet and like to shoal of at least 6 to keep them happy.
7) Bala Shark- These are really common too! They are a cool looking fish and may be sold under the name silver shark. They get big too! They get around a foot long and need to school. They need 350 and at least 6 to school with to be happy.
8) Tinfoil Barb- They have around the same standards as the Bala Shark.
9) Black tip Sharks catfish- They are sold as brackish and get 12 inches and need full marine tank when full grown. They also like to school.
10) A.gigas- The biggest freshwater fish in the aquarium trade. Enough said.
11) Any type of Sturgeon- They get huge almost as big as the fish above. They also need cold water and fast current.
These are some fish that need a bigger home then most of the beg. or even me can provide. I would do proper research before anyone should by these fish or any fish at that.
Thanks for everyone who helped me make this list :)