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In college I had friends that were on the 5+ year plan. They seemed to spend more time drinking than studying and took their sweet time to graduate. We used to joke that they were getting a Masters in Drinking. It turns out you can get a Masters of Drink, well sort of.
People who take their jobs in the hospitality, restaurant and beverage industry very seriously, can go through a four level education process through the Court of Master Sommeliers. If they have mad skills in the wine and spirits world and can satisfactorily pass the exams in each level, they earn the Master Sommelier diploma – an honor held by only 180 people worldwide. A few weeks ago, 63 people took the Master Sommelier exam, consisting of three parts: 1. a practical restaurant wine service section, 2. an oral theory section and 3. a blind tasting of six wines. Only six bad-asses passed the third and final section of the Master test. Two of them live right here in Austin, Texas.
Craig Collins and Devon Broglie earn Master Sommelier Diploma
Why would anyone study for years, spend thousands of bucks on materials and thousands more on the exams to become a Master Sommelier? I met Devon Broglie, specialty coordinator for the Southwest region for Whole Foods Markets, and Craig Collins, regional manager for Prestige Wine Cellars, over beers at Bar Lamar to talk about their motivation, the achievement and what it means to them.
MATT MCGINNIS: How did you get started in with wine industry?
DEVON BROGLIE: I took a lot of acting courses in college and read that if you can think of anything else, other than acting, that you truly love and can make a living doing it, do that. Acting is painful. It's a hard career. The wine industry is the same way. I'm too in love with the beverage industry to do anything else.
CRAIG COLLINS: You're too in love with the beverage.
BROGLIE: Yeah, I drink for a living. I love it. I respect that there is a lot more to success in the industry. Achieving Master Sommelier certification is validation of that.
COLLINS: I started in the wine industry because I thought it was a good way to meet woman. I was a student at Texas A&M and had never had a glass of wine in my life before entering the business. When I turned 21, I went to Messina Hof Winery to apply for a job. I fell in love with Texas wine and 14 years later I'm still in love with the wine industry.
BROGLIE: I started off in restaurant business. I went to Duke and got a double major in psychology and economics. With that, I made a career choice of bus boy. I started working for a wonderful restaurateur and Duke grad before my senior year and loved it. I pursued a career in the restaurant business for five years after college. In 2000 I moved to Spain and worked at a winery, Bodegas Costers del Siurana. I developed an interest in wine through the restaurant business, but didn't know about production. I learned a lot working at the winery. I came out of the experience not wanting to be a winemaker, but with an incredible appreciation for the wine biz and for what it means to be a wine guy.
MCGINNIS: How did you two meet and start studying for the Master Sommelier exams together?
COLLINS: I moved to Austin in May of 2005, and Devon moved here in January 2005 to open flagship Whole Foods store.
BROGLIE: OK, can I tell this story? I met Craig when he came to town with Prestige Cellars. He was putting on a tasting from 2 to 5 pm. I showed up about midway through and it and the tasting had already turned into a happy hour and the wine supply was diminishing. I was totally unhappy because it wasn't a professional setting.
COLLINS: He was pissed and he left. Anyway, we both started studying at the same. We took the introductory exam within 6 months of each other. I took it in 2001 and Devon in 2002.
BROGLIE: I went to audit the 3rd level Master Sommelier Course and while doing that I met Guy Stout, a Master Somm from Houston. Guy advised me to meet Craig Collins to study together. Really? So despite my previous impression, I called him. And get this, he was equally as hesitant. Craig grilled me with healthy skepticism before we did anything else. We met to make sure we were both serious about it. In our intro meeting Craig pulls this fat binder of wine notes out and shows me all of his hand-drawn maps and hand-written wine notes and said, "This, this is the stuff we need to study." I knew, this guy is serious.
We started a study group in the Whole Foods global offices and met every Monday at 8 am. We studied theory one section of the world at a time: Bordeaux, Rhone and other regions for weeks at a time. We each brought a couple wines each week for blind taste tests. Individuals have come and gone from the group over the years, and now there are other study groups in the city.
COLLINS: Pursuing the Master Sommelier certification is an individual endeavor, but it takes support to get there. I've received a lot of mentorship and direction from others in the court nationwide. I feel like it is my obligation and my privilege to reach out to other Somms to pass that help along. I want offer assistance and describe my own path to help other people achieve it.
BROGLIE: This is a great achievement and honor I've been bestowed. I want to pass it on too. It's amazing that we taught our first Court of Master Sommeliers' course only two weeks after we were certified at TEXSOM.
MCGINNIS: Craig, you started your career with a love of Texas wine and Devon you got started with a love of Spanish wine. Over the years, what new discoveries have you made in the wine world that were unexpected?
COLLINS: One recent discovery is that I am still turned on daily to new things. A specific example of a discovery is about Sauvignon Blanc. I've never liked it, but my wife loves it. We took a trip to Friuli in north east Italy and fell in love with the wine made there. They make wine with the Friulana grape which is an aromatic grape and a member of the Sauvignon family. I love Friuli and can drink it all the time. It's fun to let yourself be introduced to new wine. Wine is a discovery. As long as you're willing to learn and discover, you'll find new things.
BROGLIE: There is no wine that I can't find an occasion for. That goes for anything from White Zin to Grand Cru Burgundy. There is a time and a place for every wine. That is a journey I have come to through my career as a wine professional. That mind-set allows me the experience to connect with anyone over wine. I participated in a program called Masters Napa for people who had passed the 3rd level, but have not achieved the title of Master Sommelier. One of the seminars was conducted by a member of the family that owns Sutter Home wines and we drank and appreciated White Zin. That was a good discovery and it keeps me grounded in the business and humble and understanding of a broad audience.
Some people look down on inexpensive, mass produced wines, but any wine that people like is a good exposure to wine. There is too much pretentiousness in wine. It's not about the $60 bottle of wine. It's about the experience of finding a wine you like that you can afford to enjoy.
MCGINNIS: What do you do or experience differently now that you have a deeper knowledge of wine?
COLLINS: Flavor. It's not about good and bad. Flavor is very important, but the structure of the wine is just as important. The balance of alcohol, acid and tannin with the fruit. If a wine is balanced and round, I enjoy it more than just for the flavor. Flavor is definitely where I started. Balanced structure is not what I expected to appreciate in the early days.
BROGLIE: It's surprising how different a wine can taste during a basic analytic exercise from when it's enjoyed outside that exercise. General consumers bring this up all the time. "I had this wine in Italy and it tasted better over there." We call it the honeymoon affect. The actual enjoyment of wine is about the experience. How much we like a wine is very tied to the experience we have with the wine, the setting, the time, how we feel. It's fascinating. That's a discovery that has come out of the process of learning about wine.
MCGINNIS: How does being a Master Somm influence how you help people choose wine?
BROGLIE: Achieving the Master Somm certification doesn't change how I do my job. What the process entails is a validation of the professionalism. As a retail buyer, it is important to understand the need for balance in the selection. That balance can come from a lot of places. Consumer preference is one of those factors. That's not a judgment call on the quality. Some wine may not be commercially approachable, but I know they are great so I puts it out there to see if people like it. The biggest piece, where the training does come in, is in the selection of the higher end wines. I want to select wines that are great examples of classic wines from classic regions and that taste how they should taste. We have limited space for that category, so I want the best representation of that wine for the space. The wine has to be stylistically representative.
COLLINS: The way I recommend wine to a restaurateur or a friend hasn't changed. I want to give the individual something they enjoy and know that trust recommendations in the future. It's been a 10 year endeavor and the pursuit of the certification has allowed me to be better at the consulting role over the years. The only thing that has changed over the past three weeks since achieving the Master Somm designation is that people believe me more and more people seek my advice. It's still the same honest advice in a consultative role that I've had in the past. It's a role of mutual respect and trust.
MCGINNIS: Did your mom cut out articles about you achieving Master Somm and hang it on the refrigerator?
BROGLIE: I called mom first and then started calling other family members. By the time I called the third relative she already knew because it had spread on Facebook. I had to send the clippings to mom, because they didn't run it in the paper where she lives and she doesn't have access to internet.
COLLINS: I went to my 96 years old Grandma's house right after I became a Master Somm and she had Jeremy Parzen's blog post printed and sitting on the table. It was cute.
MCGINNIS: Who would win in arm-wrestling contest?
COLLINS: Devon.
BROGLIE: I'm a lover not a fighter.
MCGINNIS: If you had to take one bottle of wine home with you tonight, what would it be?
BROGLIE: You have to try this 2009 Tenuta Delle Terre Nere Etna Rosso, which is an Etna Rosso DOC wine made on Sicily's Mount Etna.
He was right. That wine is deelish.
I really enjoyed the great conversation I had with these two humble men who are seriously dedicated to excellence in the beverage industry, I was truly impressed. I'm glad I could share their conversation with you. Their passion for the business and for sharing excellent wine experiences with other people was incredibly endearing. These are guys I'd drink a bottle or two with any time.


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Sugar Heritage and Tourism in Transition Edited by: Lee Jolliffe
- Price: £99.95
- Price: $139.95
- Price: €119.95
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Sugar as a global commodity has shaped our world, impacting cultures and influencing cuisine. The heritage of sugar is investigated in the context of globalization and tourism development. Facets of the sugar story include colonization, enslavement, decolonization and postcolonial tourism while cultural practices traced to sugar include carnival and confectionery as souvenirs. However, what happens where sugar is still produced, where production is in decline, or where the country has exited from producing? How is sugar engrained in national identities and how does this influence tourism? From the perspectives of contributing authors, destination examples include Brazil, India, Taiwan, New Zealand, Australia, Barbados, Cuba, Dominican Republic, St. Lucia, and St. Kitts. This is the first work examining sugar heritage in relation to tourism from a global perspective, identifying related tourism directions.
This fascinating book delves into another element of heritage that has not been adequately examined by tourism scholars. Its coverage of sugar and all that sugar production entails as forms of heritage is extraordinary and commendable. The work is a valuable contribution to the burgeoning scholarly theme of 'heritage of the ordinary', and its chapters are loaded with decisive discourses on globalization, slavery, colonialism, social inequities, collective amnesia, place identity, and contested heritages, to name but a few conceptual pearls. Its worldwide perspectives and strong conceptual grounding make Sugar Heritage and Tourism in Transition essential reading for heritage and tourism scholars everywhere.- Professor Dallen J. Timothy, Arizona State University, USA
In thematically-linked and interdisciplinary essays, Sugar Heritage and Tourism in Transition offers a comprehensive, thoughtful and sensitive overview of the challenges confronting former sugarcane producers as they convert to tourism-based economies and strive to attract tourists by focusing on their nations' sugar heritage, including slavery and indentureship, without compromising its authenticity.- Elizabeth Abbott, Trinity College, University of Toronto, Canada
The book's eleven substantial chapters are uniformly well-written and well-researched, with substantial bibliographies and numerous useful tables and figures.- Paul F. Wilkinson, York University, Canada in Island Studies Journal, Vol. 8, No. 1, 2013, pp. 179-206
[This book] will be welcomed by readers of all profiles whose eyes it will open to one of the latest tourism trends, and who will enjoy its clear and direct style of writing and many clearly illustrated points.- Nikola D. Vuksanovic´, University of Novi Sad, Serbia in Annals of Tourism Research 42 (2013) 443–453
This book makes informative reading for all those interested in culinary, industrial, and heritage tourism and how all things are connected. It is this 'connective' aspect that sets it apart from many of the edited books that are marketed each year. It provides the reader with opportunities to see tourism from new and novel perspectives. Well worth a read.- Keith Dewar, University of New Brunswick – Saint John, Canada in Journal of Tourism and Cultural Change, 2013
Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).

subset: commoncrawl


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No matter what the opportunity or how much support you have, moving just sucks. The end result is desirable, but putting all your possessions in boxes and trucking them 500 miles causes pain. I think that's part of why we stayed in The Big O for so long; it took 13 years to forget exactly how much of a POA this is.
- Posted using BlogPress from my iPad


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Adopt an animal from Rescue Village by visiting its adoption floors and deciding to adopt one of the adoptable pets in the village. The Georgia Humane Society Rescue Village requires interested adopters to fill out a profile in order to start the evaluation and the adoption process.
After reviewing and evaluating your application, an adoption counselor helps you determine if the animal you selected fits you and your lifestyle and household. Once a match is agreed upon, the village's representative sets a convenient schedule for you and your family to visit and get to know the animal inside the acquaintance room. The village also counsels you about transitioning your pet from the Rescue Village to your home.
The Rescue Village often requires a pet-to-pet visit if the potential adopter already cares for other animals at home. A pet meetup may be scheduled after you have submitted a profile and have met an adoption counselor. This process ensures that both pets get along well under your care.
After you have made up your mind to adopt a pet from Rescue Village, you need to pay the adoption fee. The Rescue Village processes all the paperwork and gives you a copy of the adoption agreement and the animal's medical records. The Rescue Village also gives you a coupon for a free veterinary checkup in a participating vet within the next three weeks.


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The Cadillac Ciel (from French "Sky", not the Mercedes CL) represents the now-impossible concept of 4-seat, 4-door, 5-meter-long cabriolet with Rolls-Royce-style rear doors.
Since automobile world hasn`t seen anything like this for about 30 years, its quite natural that the Ciel has become one of the biggest stars of Concours d'elegance Pebble Beach weekend.
Artistically sculptured body, narrow vertical LED headlights and taillights… Cadillac calls this style "Art & Science", and it does look quite artistic and modern.
By the way, last year journalists have caught images of a "2013 Escalade" at the walls of GM`s Design Center during an event. Later Cadillac managers said that those were just abstract sketches, but… maybe not that abstract after all.
The Ciel`s interior is expectedly rich, filled with natural wood, leather and metal, and – who knows? – maybe next top-Cadillac will feature similar occupation for passengers.
Also among features are touch-screen climate control panels at each door, adjusting not only traditional ventilation, but also the headrest-deployed blankets warming and cooling passengers while the roof is down (similar to Mercedes` Air Scarf climate technology).
The driver of the Ciel shouldn`t be disappointed as well, since its 4-wheel drive chassis with turbocharged 3.6 liter V6 engine , electric motor and Li-Ion batteries makes 425 hp and 583 N*m (close to the current Escalade, but, evidently, about twice as moe fuel efficient).
No exact plans for Ciel`s production announced, and probably it won`t be a question for a while anyway. But probably we can see similar style in the next flagship Cadillac sedan and the new 2013 Escalade. Then maybe a large cabrio might get a chance as well…


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The deal that will blanket San Francisco's 49 square miles with free wireless Internet service is "seconds way" from completion, Mayor Gavin Newsom said Tuesday.
Contract negotiations between The City and two high-tech giants, Earthlink and Google, have been ongoing for more than 10 months.
While Newsom said last month that a deal could be reached before the end of 2006, he was no less optimistic on Tuesday about the negotiations.
Chris Vein, director of The City's technology office, who has been negotiating daily with the Internet companies, met with Newsom on Tuesday afternoon to update him on the negotiations. After the meeting, Newsom said the deal was "seconds away" from completion.
The deal would be finalized "soon," said Vein, who remains tight-lipped about negotiations and has shied away from pinpointing a specific date.
As part of the deal, Earthlink would build and maintain the wireless network and Google would provide the Internet service. Residents would be able to choose from using a free service offering a connection of 300 kilobits per second, or pay about $20 per month for a speedier service at one megabit per second.
The completion of negotiations is not, however, the end of the road. The Board of Supervisors would have to approve the contract, and some supervisors have suggested that The City should own its own wireless network.
Supervisor Jake McGoldrick has requested a report on how The City can set up its own network, saying a publicly owned wireless network could better serve the interests of the residents.
Anticipating the opposition, Newsom said he hoped the Board of Supervisors would sign off on the deal as presented.
Staff writer Bonnie Eslinger contributed to this report.


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Rejoice! Kansas City's favorite indie rockers have treated us with a new track titled "Can't Run Forever". The track is as lush as a tropical rainforest with a what appears to be an infinite amount of intricacies and elements. I'm on my umpteenth listen and each time something new catches my ear.
Despite being a seemingly fractal track, "Can't Run Forever" will have you singing along halfway through the first listen. Few bands out there are able to achieve both that level of detail with such an instant catchiness, which is what makes Hembree so special. Here's to hoping more new music comes soon. And for the love of God, play a show in LA, will ya?


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Foodreference.com - Newsletter Archives
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THE FOOD REFERENCE NEWSLETTERFood History, Trivia, Quotes, Humor, Poetry, RecipesDecember 12, 2001 Vol 2 #48 ISSN 1535-5659James T. Ehler, Editor, [email protected]http://www.foodreference.com By subscription only! You are receiving this newsletter because you requested a subscription. Unsubscribe instructions are at the end of this newsletter. IN THIS ISSUE => Website News => Quotes and Trivia => Ancient & Classic Recipes => Food Trivia Question: What Am I? => Readers questions => This Weeks Calendar => Did you know? => Who's Who in the Culinary Arts => Requested Recipes => Answer to Food Trivia Question => Subscribe/Unsubscribe information----------------------------------------------------------------- QUOTE"Drinking is in reality an occupation which employs a considerable portion of the time of many people; and to conduct it in the most rational and agreeable manner is one of the great arts of living."James Boswell (1740-1795)-------------- WEBSITE NEWS http://www.foodreference.comCHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ questioneach day on the website, along with a Daily Culinary Quote,Daily Trivia and other interesting food items.User Support InfoI began the Food Reference Website and Newsletter about 1 year ago, and it has grown tremendously since then. I have managed to keep it from becoming commercialized, and hope to continue to keep it that way. The central purpose has and always will be to provide information and entertainment about food to everyone free of charge.I need your support to continue. Because of the size and scope of the site, it is expensive to maintain, both in cost and time (45 hours a week - I do everything myself).I am asking for a VOLUNTARY Newsletter subscription of $7.80 peryear. That's 15 cents per weekly issue. However, any amount isappreciated. I hope that you will consider the weekly Food Reference Newsletter and Website worth this cost. Click here to pay by credit card through PayPal:https://www.paypal.com/xclick/business=jtehler%40bellsouth.netOr mail check or money order in U.S. dollars to:(Please include your email address)Chef James Ehler3920 S. Roosevelt BlvdSuite 209 SouthKey West, FL 33040-5283Thank you, Chef James----------------------------------------------------------------- QUOTE"Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver slices fried with breadcrumbs, fried hencod's roe. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of scented urine."James Joyce (1882-1941)-------------- TRIVIAAccording to the Guinness book of World Records, the longest word ever to occur in a literary work has to do with a fricassee, with 17 sweet and sour ingredients, including brains, honey vinegar, fish, pickles, and ouzo. The word appears in The Ecclesiazusae, a satirical comedy by Aristophanes (443-388? BC), an Athenian playwright. In Greek, the word is 170 letters, transliterated into English it is 182 letters. Lopadotemachoselachogaleokranioleipsanodrimhypotrimmatosilphiop-araomelitokatakechymenokichlepikossyphophattoperisteralektryono-ptekephalliokigklopeleiolagoiosiraiobaphetraganopterygon.----------------------------------------------------------------- FOOD TRIVIA QUIZThe Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.-----------------------------------------------------------------READERS QUESTIONSQUESTION: I am a librarian in a public library with a patron question that has stumped me...What is the history of the black forest cake? Arra, ColoradoANSWER: Hi Arra, Germany has long been known for its love of and quality of its chocolate, and the Black Forest area in the south is known for the quality of its pastries, and especially for its sour cherries and Kirsch made from those cherries. Kirsch or Kirschwasser is a double distilled, clear cherry brandy made from the small, sour Morello cherry which has a dark red skin. They leave the pits in the cherries when preparing the 'mash' for distilling and some of them are crushed,which gives a sort of bitter almond flavor to Kirsch.Black Forest Cake - Schwarzwälder Kirsch torte (a layered chocolate cake with Kirsch, whipped cream, sour cherries and chocolate curls) - originated in Swabia in the Black Forest Region. When and by whom I have never seen any references. But it was most likely soon after chocolate arrived in the late 16th century. Austria, Spain and France were the countries who drank the most hot chocolate then (its original use) and chocolate and cherries just naturally go together.Sorry I can't narrow it down any further. Chef James-------------- QUOTE"Cooking should be a carefully balanced reflection of all the good things of the earth."Jean & Pierre Troisgros-------------- TRIVIAPICKLE LOVERS:Thomas Jefferson, Roman Emperor Tiberius, Aristotle, Cleopatra, Julius Caesar, Christopher Columbus, Queen Elizabeth, Napoleon, Samuel Pepy, Amerigo Vespucci (he was a pickle merchant), George Washington, John Adams, and Dolly Madison.-------------- ANCIENT & CLASSIC RECIPESThe Art of Cookery Made Plain and Easyby Mrs. Glasse (1806 new edition)(The original edition was the most popular cookbook in 1796)To Dress a Duck with Green Peas:Put a deep stew-pan over the fire, with a piece of freshbutter; singe your duck and flour it, turn it in the pan two orthree minutes, then pour out all the fat, but let the duck remain in the pan: put to it a pint of good gravy, a pint of peas, two lettuces cut small, a small bundle of sweet herbs, a little pepper and salt, cover them close, and let them stew for half an hour, now and then give the pan a shake; when they are just done, grate in a little nutmeg, and put in a very little beaten mace, and thicken it either with a piece of butter rolled in flour, or the yolk of an egg beat up with two or three spoon-fuls of cream; shake it all together for three or four minutes, take out the sweet herbs lay the duck in the dish, and pour the sauce over it. you may garnish with boiled mint chopped, or let it alone.-------------- QUOTE"For unknown foods, the nose acts always as a sentinel and cries. 'Who goes there?"Jean-Antheleme Brillat-Savarin (1755-1826)-------------- TRIVIAEwes' (sheep's) milk contains more than twice the fat as cow's milk (8 1/2 % for ewes' milk and 4% for cow's milk). This is one of the reasons that it makes excellent cheese.--------------Don't for get to check David Jenkins http://www.Hub-Uk.com, he features some of my articles and recipes in addition to some GREAT content from chefs around the world.-------------- THIS WEEKS CALENDARDEC 12 Birthday: 1915 Frank SinatraDEC 13 1642 New Zealand first sighted by Europeans (Capt. Abel Tasman)DEC 14 Solar Eclipse begins at 1:03 P.M. EST1911 South Pole discovered by Roald AmundsenBirthday: 1503 Michel de Nortedame (Nostradamus)DEC 16 1773 Boston Tea PartyBirthday: 1770 Ludwig Van BeethovenDEC 17 Belgium: Nuts Fair1903 Wright Brothers first successful flight1790 Discovery of Aztec Calendar StoneDEC 17-23 Saturnalia, Ancient Roman agricultural festivalDEC 18Birthday: 1644 Antonio Stradivari, violin maker1778 Joseph Grimaldi, "greatest clown in history" -------------- QUOTE"They ate frozen meat, frozen fried potatoes and frozen peas. Blindfolded, one could not have identified the peas, and the only flavor the potatoes had was the flavor of soap. it was the monotonous fare of the besieged...but...where was the enemy?"John Cheever, American author (1912-1982)-------------- DID YOU KNOW?Fettuccine Alfredo was created during the 1920s by restaurateur Alfredo, at his restaurant in Rome, 'Alfredo all'Augusteo'. The original consisted of butter, cream, fresh ground black pepper and Parmesan cheese.--------------My roommates business: Check out Conch Republic Concierge for all your needs before, and during your visit to Key West. http://conchrepublicconcierge.homestead.com -------------- WHO'S WHO IN THE CULINARY ARTSBenjamin Delessert (1773-1847)Benjamin Delessert was a French industrialist who had a sugar refinery, in Paris. In 1812 he developed the first commercially successful process to extract sugar from sugar beets. He received major financial support from Napoleon because the British blockade had cut off France's access to raw sugar from the West Indies. By 1814, 40 factories had been built to process beet sugar in Europe.-------------- RECIPE REQUESTS FROM READERSHi James, Here is a recipe from Charlie Barham for Tomato Aspic which he thought might interest you. David, http://www.hub-uk.comTOMATO ASPIC (by Charlie Barham) 2 envelopes (1 oz. each) unflavored gelatin3 1/2 cups tomato or V-8 juice4 tablespoons lemon juice3 teaspoons Worcestershire sauce1 teaspoon balsamic vinegarsea salt to tasteseveral dashes of Outerbridge's Sherry Peppers Sauce or Tabasco Sauce Soften gelatin in part of liquid, dissolve this in remainder of liquid which has been brought to a boil. Add seasonings. Pour into a mold wiped with olive oil. Cool, then refrigerate until set. Such things as chopped onion, celery, bell pepper, etc. can be added to the mold before refrigerating.Makes 4 cups. Serves 6.-------------- Email your recipe requests, food info or history questions to me at [email protected] -------------- QUOTE"An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.John Evelyn (1620-1706)-------------- TRIVIA Eggnog has been around for a long time. Captain John Smith reported that eggnog was consumed in 1607 in Jamestown, Virginia.-------------- RECOMMEND this newsletter to a friend! http://www.cumuli.com/ezines/foodre.ezine  AOL Users Click Here----------------------------------------------------------------- QUOTE"The breakfast food idea made its appearance in a little third-story room on the corner of 28th Street and Third Avenue, New York City....My cooking facilities were very limited, [making it] very difficult to prepare cereals. It often occurred to me that it should be possible to purchase cereals at groceries already cooked and ready to eat, and I considered different ways in which this might be done."John Harvey Kellogg (1852-1943)-------------- PLEASE RATE MY EZINE NEWSLETTER Please rate this Ezine at the Cumuli Ezine Finder http://www.cumuli.com/ezines/ra20520.rate  AOL Users Click Here-------------- TRIVIAGrapefruit that come to a point at the stem end have thicker skins.-------------- A copy of this newsletter and previous newsletters is on the Food Reference WebSite at http://foodreference.com/html/newsletter.html-------------- QUOTE"In the United States all business not transacted over the telephone is accomplished in conjunction with alcohol or food, often under conditions of advanced intoxication. This is a fact of the utmost importance for the visitor of limited funds . . . for it means that the most expensive restaurants are, with rare exceptions, the worst."John Kenneth Galbraith, economist----------------------------------------------------------------- List Maintenance: To SUBSCRIBE send a blank email to [email protected] To UNSUBSCRIBE send a blank email to [email protected] Food Reference Newsletter ISSN 1535-5659 James T. Ehler (webmaster, cook, chef, writer) 3920 S. Roosevelt Blvd Suite 209 South Key West, Florida 33040 E-mail: [email protected] Phone: (305) 296-2614 Food Reference WebSite: http://www.foodreference.com © copyright James T. Ehler, 2001, All rights reserved.
Please feel free to link to any pages of FoodReference.com from your website.For permission to use any of this content please E-mail: [email protected] All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.Any other use of these materials without prior written authorization is not very nice and violates the copyright.Please take the time to request permission.


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|COMP1011 Exercises for Week 04
|Computing 1A 05s2
Last updated
Tue 19 Jul 2005 14:37
Mail firstname.lastname@example.com
Recursion is an important topic so you will need to prepare for this tutorial. Attempt solutions for each of the questions beforehand. In particular, test the expressions from the first question in GHCi and note the results. When developing the functions below, follow the Five Steps and use examples to guide the development process.
What are the values of the following expressions and what is wrong with the ones that give errors?
1:[2,3,4] 1:2:3:4:[] [1,2,3]:[4..7] [1,2,3] ++ [4..7] 1:['a','b'] "abc"++"cd" "a":"bCc" "a" ++ "bCc" 'a':'b' 'a':"b" [1,4,7] ++ 4:[5:[]] [True,True:[]] True:[True,False]
Write a recursive function
fact to compute the factorial of
a given positive number (ignore the case of 0 for this exercises).
1 * 2 *...
Why is the function
fact a partial function? Add an
appropriate error case to the function definition.
Write a recursive function
enumFromTo that computes a list
of integer numbers in a given range:
enumFromTom n
+ 1,...
This function is an example of so-called generative recursion, where we produce structured data (in this case, a list) from unstructured data (the integer numbers).
Write a recursive function
sum to compute the sum of a list
of numerals:
sum [x1
] =x1
Justify the use of the following type signature:
sum :: Num a => [a] -> a
Here is a list of common mistakes made when defining
Discuss what is wrong and why.
sum x:xs = ...
sum [x:xs] = ...
sum [xs] = ...
This function is an example of structural recursion; i.e., where recursion proceeds according to the structure of the input data (in this case, a list). Discuss how generative and structural recursion differ.
Write a recursive function
removeOdd that, given a list of
integers, removes all odd numbers from the list, e.g.,
removeOdd [1, 4, 5, 7, 10] = [4,10]
Hint: You can use the function
odd :: Int -> Bool, which
tests whether a number is odd.


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Intelligent Mail Barcode (Full Service) Requirement Delayed But Benefits for Electronic Documentation Remain
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18:30 - 21:30
Mount Restaurant
Commonwealth alumni in Barbados will come together on the evening of Saturday 01st April 2017 at a central location in Bridgetown.
Food and drink will be served at this inaugural meeting of Barbadian alumni who will use the opportunity to network with other Commonwealth scholars and fellows, meet new friends and plan possible future activities and events for Barbadian Commonwealth alumni.
The event is open to all Commonwealth alumni living or working in Barbados. If you have not received an email invitation please contact the London office at firstname.lastname@example.com or check out the groups facebook page.
Further information on the Barbados Commonwealth alumni association (including contact details) can be found on our alumni associations page


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The Somersaulting Truck Race Track Battery Operated Toy Car Track w/ Ramps
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The Somersaulting Truck Race Track Battery Operated Toy Car Track w/ Ramps
The Majority of our Pictures are from stock photos so please also read bullets below for what is included in this auction and any Special Notes for more details on the condition of the item.This is the raceway with three vehicles that perform somersaults when they bounce off the circuit's built-in trampoline. Only available from Hammacher Schlemmer, the track's pieces snap seamlessly together to form a winding off-road course textured with potholes, fallen limbs, and rocks for the set's autonomously operating 3 1/2"-long van, wrecker, and SUV, which roll with impunity on knobby 1" diameter rubber wheels. The course changes to an ascending corkscrew that deposits vehicles down a ramp onto the trampoline's 6" x 8" rebounding surface—each vehicle is weighted to bounce once, flip, and land wheels-down onto an opposite ramp that completes the course's loop. Each vehicle has a low or high-speed setting, and when turned off, the wheels rotate freely for unimpeded off-track play. Requires six AAA batteries. 54" L x 28" W x 13" H. 81403 The Somersaulting Truck Race Track
The Condition of this item is : New (Other) Opened
Special Note: New Condition
Retail Packaging Included? : Yes
Retail Price : 99.95
Item is Complete? ... read more


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All classes (unless otherwise specified) are held at our facility: IBEW/NECA Electrical Training Center, 5455 Glenway Avenue, Cincinnati, Ohio 45238. Click on any underlined Class ID to view a syllabus.
KY EE/ME & OH Continuing Ed- Significant Changes to the 2017 NEC. All classes provide 6 hours of Code for KY and OH licenses. See ME Class Syllabus for details.There are 10 offerings per year on the third Saturday of each month (except June and August).
KY& OH Contractor Continuing EdClass provides 4 hours of Business Law and 2 hours of Safety. See CE Class Syllabus for details.There is one offering per year (1st Saturday in March).
Click to Pay Fee/Register
Click here to view OSHA 10 Hr Syllabus
Fire Alarm Test Prep- Free to Local 212 Members Sat. April 9, 2016 at 8:00am. Class prepares JW to pass the Ohio State Fire Alarm License exam. Ohio's testing fee is $35.00 i
Fire Alarm Test - If you pay for the Fire Alarm Test above, you must also complete Ohio's application and return to the JATC office before the established deadline. Next date and location to be determined.


text: Jeep's Twitter Feed Gets Hacked, Too Burger King gets some company By John Johnson, Newser Staff Posted Feb 19, 2013 1:22 PM CST 2 comments Comments The hijacked image on Jeep's Twitter feed. (Twitter) (Newser) – We have a new hacking victim on Twitter: Jeep. The company's feed got hacked by pranksters this afternoon in much the same fashion as Burger King's got hit yesterday, reports Business Insider. In this case, the joke is that Jeep has been taken over by Cadillac, notes Jalopnik. Sample tweet: "We just got sold to @Cadillac because we caught our employees doing these in the bathroom"—and the linked photo shows a guy holding a bottle of prescription pills. (Read more Jeep stories.) My Take on This Story Report a story error Show results without voting | 37% Hilarious 0% Intriguing 0% Depressing 7% Brilliant 0% Scary 56% Ridiculous


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no offense.
what does being intellectual have to do with cuckolding, unless you poast?(http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35252249)
There was some Jewish "editorialist" in the NYT who wrote an article with the title "Cuckoldry: The Intellectual's Fetish" or some shit. That's how the intellectual stuff got started.(http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35254432)
Black man certified paralegal.(http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35256782)
*briefcase full of ducksauce falls open*(http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35254610)
Lol at xo idolizing a hideous virgin incel (http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35254998)
Because if not, ljl at you getting so MAF and vowing IRL violence as you whiteknight some internet poster you don't know, because some other internet poster you don't know made a mean post about him. (http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35255088)
but the universal admiration for him on XO is very sad, because it's ultimately just a reflection of how much we loathe ourselves for being amoral, unprincipled, hedonistic trash who will probably never read a real book cover-to-cover again in our internet-addicted, GC-bitchmade, tinder-scavenging, addy-popping lives.
charles is living proof it didn't have to be that way, but we know it's too late to remake our always-weak and now severely-weakened selves in his image. we praise him so we can briefly, pathetically, meaninglessly reconnect with the better versions of ourselves we've by now mutilated to death.
much if not all the hatred for RSF is this same instinct pointed in the opposite direction... when we bash him we're thinking "i may have let my vilest hedonist impulses destroy my soul, but at least i'm not as bad as this guy! haha feels great to post about what a bloodsucking human housepet piece of shit he is!"
but of course we are every bit as bad inside. fatboy just won the lottery and through no merit whatsoever gets to live the disgusting life that--admit it or not--is the ultimate goal of any corrupted pleasure-seeking soul like 99% of XOers have. (and as the final insult, he gets to do it all without any of the harrowing temporal consequences and anxieties we endure daily as 5'9" order-taking wagecucks.)
if there's a hell we're all going (except Charles of course). and Satan will assign every one of us a towel-snapping, wedgie-happy Agent Smith-like RSF clone as our roommate for the next ten million years. (http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35314763)
like 65%?(http://www.autoadmit.com/thread.php?thread_id=3872761&forum_id=2#35391590)


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The Anglican Church of the Good Shepherd
A 9 a.m. Holy Eucharist, Rite I service is offered at Camp Good News Christian Center, 71 Route 130 in Forestdale. The Rev. Dr. Jack Simpson is pastor. Communion is celebrated each Sunday. Coffee and refreshments are served after the service. 508-420-0800.Barnstable Friends Meeting (Quakers of the Light)
Unprogrammed worship (meditations, contemplation and silent prayer) is shared Sundays from 10 to 11 a.m. at the Burgess House, 559 Route 149, Marstons Mills. Contact Rachel at firstname.lastname@example.com Cod Synagogue The synagogue is located at 145 Winter St., Hyannis.
Shabbat services are held every Friday and Saturday. All are invited to attend. Family Shabbat and Shabbat Dinner are at 6:30 p.m. on the second Friday of every month. 508-775-2988.Christ Chapel
First Sunday of the month: Worship services at 9 and 10:30 a.m., with adult and children's Sunday school at 10 a.m. Infant nursery, toddler worship and children's church are provided during adult services.
Christ Chapel is at 1200 Old Stage Road in Centerville. The Rev. Dr. John Paul Lotz is the senior pastor. 508-420-1200 or www.christchapelcapecod.org.Corpus Christi
Mass is celebrated at Corpus Christi, 324 Quaker Meetinghouse Road in East Sandwich, Monday through Friday at 9 a.m., Saturday at 4 p.m. and Sunday at 7, 8:30 and 10:45 a.m. 508-888-0209.Cotuit Federated Church
Sunday worship and Sunday school are at 10 a.m. Nursery is provided. Cotuit Federated is a combined United Church of Christ/United Methodist Church at School and High streets. 508-428-6163.Faith Assembly of God Church
The morning message is delivered at 9:30. Evening Bible study is Wednesday at 7 p.m. at the church on 154 Bearses Way in Hyannis. All are welcome.
The Christian Recovery Fellowship meets from 7:30-8:30 a.m. Monday through Saturday, while renovations continue at the Salvation Army in Hyannis. E-mail: firstname.lastname@example.com Baptist Church
The Rev. John L. Kerns welcomes you to Faith Baptist Church, 245 Osterville/West Barnstable Road, Osterville. Worship services are at 10:30 a.m. Sunday. Childcare and classes are available for children up to 2nd grade during the service. Adult and children's Sunday school are held each week at 9 a.m. Refresh prayer service is held Wednesdays at 6 p.m. and IMAGE Youth Group for grades 7-12 meets on Saturdays from 6-8 p.m. 508-420-2252 or http://www.capefaith.org.Federated Church of Hyannis
The Federated Church of Hyannis (non-denominational), 320 Main St., Hyannis, holds services Sunday at 10 a.m., with Sunday school and Weds. night choir rehearsal during the school year. Holy Communion served the first Sunday of the month. The Rev. Dr. John A. Terry, senior minister; Kristy Kerins, director of music; Marilyn Lariviere, director of Christian education. The previous week's service is shown on cable Channel 99 Sundays at 8:30 a.m. and Fridays at 5:30 p.m. 508-775-0298 or www.federatedchurch.org.First Baptist Church, Hyannis
First Baptist Church is at 486 Main St., Hyannis. The Sunday worship service and Sunday School begin at 10 a.m. Adult Bible study is 9 a.m. Sundays, 2 p.m. Tuesdays. Men's Bible study is twice a month on Thursdays, 6 p.m.; Ladies' Bible study is weekly on Tuesdays, 7 p.m. Prayer hour at noon each Monday. Pot luck supper followed by intergenerational program is monthly on Saturday evening. The Rev. Carl Heick is pastor. 508-775-1846.
First Church of Christ, Scientist – Hyannis
The church is at 94 Stevens St. Sunday service, 10:30 a.m.; Sunday service in Portuguese, noon on first Sunday of the month; Sunday school for students up to age 20, 10:30 a.m.; Wednesday testimony meeting, 7:30 p.m.
Reading Room, 357 Main St., Monday through Saturday, 11 a.m.-2 p.m., with additional hours Friday, 4-7 p.m. Stop by for quiet study of the Bible; Science and Health with Key to the Scriptures, the Christian Science Monitor and the writings of Mary Baker Eddy. A church member is available to answer questions or aid in your study. 508-775-0874 or www.christiansciencehyannis.org.First Lutheran Church
Summer Sunday worship services are held at 8:30 and 11 a.m. Sundays.
The church holds a Taize service the first Tuesday of every month at 7 p.m. Taize is an ecumenical, peaceful way to pray that uses musical chants, silent meditation and scripture readings.
The church at 1663 Main St. (Route 6A) in West Barnstable is handicap accessible. 508-362-3161 or www.flccapecod.org.Marstons Mills Community Church
Worship service is at 10 a.m. Sunday. We are a Bible-based, Christ-centered church, with a local fellowship. Sunday school is at 9 a.m., with worship at 10 a.m. The church, which offers Bible study, youth groups, men's fellowship and Sunday school for all ages, is at 2135 Main St. 508-428-7974 or www.marstonsmillscommunitychurch.org.Mashpee Congregational Church (UCC)
Weekly Sunday worship is at 10 a.m. at 259 Shore Drive, behind the Popponesset Marketplace in Mashpee. Coffee and refreshments follow the service. The Rev. Jim Scovil is minister. 508-477-9211 or www.mashpeeucc.org.Midcape Church
Midcape Church is a new church meeting at 540 Main St., Hyannis. Call Mike Alford at 508-367-2426 or visit www.midcapechurch.com.New Road Nondenominational Church
New Road is an informal, nondenominational church that meets Sundays at 10 a.m. at 1480 Route 28 in Centerville. All are welcome. Call 508-775-7723 or contact firstname.lastname@example.com Light
The Center for Spiritual Transformation is an interdenominational new thought church, created specifically for those who do not want to align with any single spiritual tradition. Gatherings are held the second and fourth Sunday of each month at the Cape Cod & Islands Realtors Association Conference Center in West Yarmouth. 508-428-6248 or www.peaceoncapecod.org.Osterville Baptist Church
Sunday services are at 9 and 10:45 a.m. Signing for hearing impaired by request at 9 a.m.; infant and toddler care provided at both services for birth to age 3. Bible School through Gr. 12 at 9. Little Kids' and Kidventure worship, 10:45 a.m. Jr. and Sr. high "Sojourners" Wednesday 7 to 9 p.m. AWANA (ages 3 through grade five) meets Fridays, 6-8 p.m. NO MEETING on Oct. 5. Men's Life Bible study Sat. 7 a.m.; Men's Prayer Group Weds. 6:30 a.m. in Centerville (call for details). Women's Bible Study meets Wednesdays, 9:30 a.m. The church is lat 842 Main St. 508-428-2787 or www.ostervillebaptist.org.Presbyterian Church of Cape Cod
Sunday worship is at 10 a.m. with Christian education classes at 9 a.m. There are study times at 6 p.m. on Sundays and 7 p.m. on Wednesdays. The church is across from Cape Cod Community College on Route 132 in West Barnstable. www.presbyterianchurchofcapecod.com.St. Francis Xavier Catholic Church
The church is at 347 South St., Hyannis. Masses are celebrted Saturday at 4 p.m. (English); Sundays at 9 and 11 a.m. (English); Sundays at 1 p.m. (Latin); Sundays at 3 p.m. (Spanish); Sundays at 7 p.m. (Brazilian/Portuguese). 508-775-5361.St. George Greek Orthodox Church
Orthos is at 8:30, Divine Liturgy at 9:30 and Sunday School at 10 a.m. The church is at 1130 Falmouth Road (Route 28) in Centerville.St. Mary's Episcopal Church
St. Mary's Episcopal Church is at 3055 Main St. (Rte. 6A) in Barnstable Village. Weekend services include a Saturday 5 p.m. Holy Eucharist Rite II; Sunday 8 a.m. Holy Eucharist Rite I and Holy Eucharist Rite II at 10 a.m. During the school year, Church School with Godly Play for pre-K through grade 5 at 9:30 a.m., with organ and full choir at 10 a.m. Sunday. Year round: Children's Joy Mass, 10:30 a.m. the 4th Sunday of the month; nursery care from 9:30-11:15 a.m. for the 10 a.m. service. Holy Eucharist with Healing service Wednesday at 10 a.m. The Rev. Dr. Libby Gibson is rector. 508-362-3977 or www.stmarys-church.org.St. Michael the Archangel Orthodox Christian Church
Divine Liturgy and Sunday school are held Sundays at 10 a.m. All services are in English. The church is at 62 Main St. in Cotuit. 508-420-1113.St. Peter's Episcopal Church
Holy Eucharist Rite I services are at 8 a.m., with Holy Eucharist Rite II at 10 a.m. with music. Sunday school at 9:45, with nursery provided for the 10 a.m. service. Bible Study, 10:30 a.m. Wednesday; Holy Eucharist, 10 a.m. Wednesday. The Rev. Denzil Luckritz is the rector. The church is located at 421 Wianno Ave., Osterville. 508-428-3561 or www.stpeters-capecod.org.Seventh-day Adventist Church
The SDA Church runs the Bayberry Christian School for elementary grades. Separate Sabbath School Bible studies are held for children and adults at 9:30 a.m. every Saturday followed by Worship Service at 10:50 a.m. On the first and third Sabbaths of the month, there's a potluck dinner following the service. Wednesday night Prayer Meetings are held at 7. The SDA church, pastored by Pastor John Piroski, is at 2736 Falmouth Road (Route 28) in Osterville. 347-613-2187.South Congregational Church
Worship is held at 10 a.m. at 565 Main St. in Centerville. Church school for children in preschool through eighth grade is available. A coffee hour follows the service. The church also offers adult, family, children's and bell choirs. 508-775-8332.Unitarian Church of Barnstable
The church is at the corner of Route 6A and Phinney's Lane, Barnstable Village. Church member Tedi Bell will lead morning worship on Sept. 30 at 10:30 a.m. The sermon title is "Are UUs Fundamentalists?" All are welcome to join the Social Hour following the service. Religious education for children begins at 10:30 a.m. Child care is available during service. 508-362-6381.United Methodist Church
Sunday worship services are at 8:30 a.m. and 10 a.m. Sunday school at 10 a.m., with nursery care available for 10 a.m. service. Coffee hour follows each service. The Rev. John E. Holt is pastor. The church is at 57 Pond St. in Osterville. 508-428-2811.Unity on Cape Cod
All are welcome at the 10 a.m. Sunday service at 147 Walton Ave., Hyannis. Meditation circles and Oneness blessings offered throughout the year. Sunday School is available during the regular school year. Coffee and refreshments served Sundays. 508-775-8400 or www.yeahgod.org.West Parish of Barnstable, UCC
West Parish United Church of Christ, traditional service held Sunday at 10 a.m. in the 1717 Meetinghouse, Route 149 in West Barnstable, led by the Rev. Reed Baer, pastor, and the Rev. Christine Burns. Church school and childcare available. Contemporary, inter-generational service, "It's Saturday – Let's Do Church," held each Saturday at 4:30 p.m. 508-362-4445 or www.westparish.org.West Yarmouth Congregational Church
Services at the West Yarmouth Congregational Church, 383 Route 28, West Yarmouth, are held every Sunday at 10 a.m. with Junior High Youth Group 5 p.m. The Rev. Charles K. Soule is the pastor. 508-775-0891 or www.wyccucc.org.Zion Union Church
Zion Union Church is a multicultural, multiethnic and multigenerational ministry located at 805 Attucks Lane, Hyannis. Sunday worship at 10:45 a.m. Adult and youth (ages 5-17) classes Sundays at 9:30 a.m. - join us for interactive teaching of biblical principles. Noon Day Prayer, Tuesdays at noon; Bible Study and Prayer Service, Wednesdays at 7 p.m. Rev. Bernard Harris, Sr., is senior pastor. 508-771-4311 or www.zionunionchurch.org.NOTES Church Women's annual assembly
Church Women United of Cape Cod hold its Annual Assembly from 9 a.m. to 2:30 p.m. Sept. 28 at Pilgrim Congregational Church, 533 Route 28, Harwichport. The theme is "But Let Justice Roll On Like a River," and the keynote speaker is Attorney Kathleen Snow. $10. All are welcome. 508-833-8942.A look at "New Age"
"The New Age Movement: Truth or Deception" is the title of a two-day presentation at Corpus Christi Church in East Sandwich on Sept. 29 (9:30 to 4) and Sept. 30 (2 to 4). Speakers are Susan Brinkman, author of the series Learn to Discern: Is It Christian or New Age? and Moira Noonan, author of Ransomed from Darkness. Free admission. To register, call Pam at 508-759-2737Cancer support group
The Catholic Cancer Support Group at Our Lady of Victory Church, 230 South Main St., Centerville, meets on the second Tuesday of the month, beginning at 6 p.m. with a Mass and anointing of the sick in the church, followed by a meeting and social gathering in the Parish Center. The support group is faith-based, but all are welcome. Call Mary Lees at 508-771-1106 or the Parish office, 508-775-5744.Common Cathedral
On Sundays at 1 p.m., the South Street green at the corner of Ocean and Main streets next to Town Hall in Hyannis hosts a weekly Common Cathedral, described as "a gathering of kindred souls to sing, pray and share in a communion service – an open table for everyone – home dwellers, street dwellers, churched and seekers, visitors, young and older…" 508-737-4542.Food pantry can help
Cape Cod Synagogue's Food Pantry can help if you are in need of food. The synagogue is open Tuesday-Thursday, 10 a.m. to 4 p.m., and Friday, 10 a.m. to 2 p.m. Call ahead if possible: 508-775-2988. Donations of non-perishable food items, cash or supermarket gift cards are always welcome.Help for tough times
A free booklet, "Help in Tough Times: Community Resource Directory," is on-line at www.ostervillebaptist.org. It lists services available to those in need of community, health, substance abuse and employment services. 508-428-2878.Recover in fellowship
The Christian Recovery Fellowship, which seeks to provide a "spiritually consistent platform for the restoration of broken lives," meets Monday through Saturday from 7:30 to 8:30 a.m. at the Faith Assembly of God Church, 154 Bearses Way, Hyannis. Contact Charlie Markarian at 508-775-5733 or email@example.com offers Buddhist meditation
The Cape Cod Dharma Collective meets the first and third Sunday of each month from 7 to 8:30 p.m. at CIGSYA, 56 Barnstable Road, Hyannis. The group offers peer-led, alternative Buddhist meditation and a dharma discussion group. All are welcome regardless of background, tradition or level of practice. E-mail firstname.lastname@example.com and meditation
Spirit Journey philosophical/metaphysical discussion and meditation group meets on Saturdays from 10 to 11:30 a.m. at the Winslow House of First Parish Brewster Church on Route 6A. Meetings are free. 508-349-0805.Buddhist meditation
The Cape Sangha, a Zen Buddhist meditation group, meets Sundays from 4:30 to 6 p.m. at Unity on Cape Cod, 147 Walton Ave. in Hyannis. All are welcome, and basic instruction in meditation is offered to beginners. The group is affiliated with the Community of Mindful Living and the Unified Buddhist Church. www.capesangha.org or www.yeahgod.org.Zen Center presents weekly meditation
The Cape Cod Zen Center has weekly meditation practice at the Unitarian Church of Barnstable, Route 6A, Barnstable Village. The Tuesday morning group meets at 8 a.m. downstairs. The Center also has five meditation sessions at the Zen Center, 169 North Main St., South Yarmouth. Call for times or visit www.capecodzen.com. There are also retreats, field trips to the Providence Zen Center and monthly talks. 508-362-2410.Send us your news
The Religious Services section welcomes listings for houses of worship in Barnstable and surrounding towns as well as news of programs and events. Send your news to The Barnstable Patriot, ATT: Religious Services, PO Box 1208, Hyannis, MA 02601; or by fax to 508-790-3997, marked RELIGIOUS SERVICES; or to firstname.lastname@example.com


text: Editorial | November 01, 1998From the Editor Marc E. Fey Author Notes Copyright © 1998 American Speech-Language-Hearing Association Article Information Editorial Editorial | November 01, 1998 From the Editor American Journal of Speech-Language Pathology, November 1998, Vol. 7, 2. doi:10.1044/1058-0360.0704.02 American Journal of Speech-Language Pathology, November 1998, Vol. 7, 2. doi:10.1044/1058-0360.0704.02 View Article Figures Tables PDF PDF Supplemental Data Supplements Multimedia Share Email Twitter Facebook Pinterest Tools Get Citation Citation Fey, M. E. (1998). From the Editor. Am J Speech Lang Pathol, 7(4), 2. doi: 10.1044/1058-0360.0704.02. Download citation file: RIS (Zotero) EndNote BibTex Medlars ProCite RefWorks Reference Manager © 2018 American Speech-Language-Hearing Association × Alerts User Alerts You are adding an alert for: From the Editor You will receive an email whenever this article is corrected, updated, or cited in the literature. You can manage this and all other alerts in My Account The alert will be sent to: Confirm × Sign In or Create a free account to receive alerts. × When I took over as Editor of AJSLP, the Journal was a preschooler, still wet behind the ears, but poised for expansion and growth. Over the past 3 years, we have witnessed even more development; our little rugrat is rapidly coming of age! This growth did not come without the careful nurturing of many individuals, however, and I would like to recognize them here. First, I would like to thank the members of our nuclear family. Barb Carrow has been my tireless assistant over the past year and a half. Her easygoing style, her organizational skills, and her warm smile have kept me happy, even at the most stressful times. My corps of Associate Editors, including Ron Gillam, Luigi Girolametto, Julie Masterson, Nan Bernstein Ratner, Jay Riski, Don Robin, and Ruth Watkins, has been with me from the beginning of 1996. This long association has enabled me to take advantage of their keen insights and opinions, careful and competent editorial styles, and professional expertise. I knew from the start that I would be able to learn from each of these individuals, but I had never before accurately weighed the importance and value of their friendship and collegiality. A healthy family, indeed. Subscribe to view more For full access to this article, log in to an existing user account, purchase an annual subscription, or purchase a short-term subscription. Order a Subscription Subscribe Pay Per View Entire American Journal of Speech-Language Pathology content & archive 24-hour access $30.00 Buy Now This Article 24-hour access $15.00 Buy Now Become a Visiting Scholar Sign In or Create an Account Please sign in using your ASHA.org login. If you do not have an ASHA login, you may register with us for free by creating a new account. Sign In or Create an Account Related Articles Related Topics


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Of Gods and Warriors
A Viking Princess is forced to flee her kingdom after being framed for the murder of her father, the King. Under the guidance of the God Odin, she travels the world gaining wisdom and building the army she needs to win back her throne.
Genres: Action, Crime, History
Actor: Terence Stamp, Martyn Ford, Paul Freeman, Laurence O'Fuarain
Director: David L.G. Hughes
Country: Iceland


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Dorset Rape Crisis Support Centre is a voluntary organisation run for men, women, young people over 16 who have been raped or sexually abused.
Support For Male Survivors
There are an estimated 2 million adult male survivors of sexual abuse in the UK, and approximately 12,000 men are raped in England and Wales alone every year. Despite these figures, however, male focused services for survivors of rape, sexual violence, abuse or exploitation are significantly less than services just for female survivors. Male survivors are typically not taken as seriously by professionals when they disclose their experience with sexual abuse. There are many myths surrounding male survivors, both as adults and children, but here are the facts:
At Dorset Rape Crisis Support Centre, the services we offer for women are also available for men, regardless of whether the sexual violence or abuse that occurred is recent or non-recent. Male survivors can access our confidential listening and signposting service through our Telephone Helpline open at dedicated times throughout the week, have specialist face to face counselling at the Centre in Poole or at locations across Dorset, or practical and emotional support from our team of Independent Sexual Violence Advisors.
We also run organized group sessions for male survivors, in order to create a peer support network and encourage the sharing of experiences between men who have been raped or sexually abused.
If you or someone you know is a male survivor of rape, sexual violence, abuse or exploitation, recent or non-recent, then you can access our services by:


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Roger John Williams was born in Ootacumund, India, of American missionary parents on August 14, 1893. At age 2 his family returned to the U.S., where he grew up in Kansas and California. His formal education culminated in a Ph.D. degree (Magna Cum Laude) from the University of Chicago in 1919. He taught at the University of Oregon, Oregon State University, and beginning in 1940, at the University of Texas at Austin. He authored several widely used textbooks of organic chemistry and biochemistry. He became Emeritus Professor of Chemistry in 1971 and retired that position in 1986 at age 92.
While studying the nutrition of yeast cells he discovered, isolated and made possible the synthesis of pantothenic acid, a universal B-vitamin needed by every cell in the human body. Later he concentrated folic acid, another B-vitamin, and gave it its name.
At the University of Texas he founded and directed the Clayton Foundation Biochemical Institute from 1940 to 1963 (now called the Biochemical Institute), when he retired from that position. More vitamins and their variants were discovered in this laboratory than in any other laboratory in the world.
Two of his outstanding books at his 1963 retirement as Director were The Human Frontier (Harcourt Brace, 1946) and Biochemical Individuality: The Basis for the Genetotrophic Concept (John Wiley & Sons, 1956; University of Texas Press, 1969 to 1979; Keats Publishing, 1998). The latter book was translated into Russian, Italian and Polish.
Following his retirement from the Directorship of the Institute, he concentrated on human nutrition as his central field of interest. His books, Alcoholism: The Nutritional Approach (Univ. of Texas Press, 1959 to 1978), Nutrition in a Nutshell (1962, Doubleday and Dolphin) and Nutrition Against Disease: Environmental Prevention (Pitman 1971, Bantam Books, 1973) were widely read. After his 80th birthday he continued to be actively involved, writing and editing several important books dealing with aspects of human nutrition and education. These include Physicians Handbook of Nutritional Science (C.C. Thomas, 1975), The Wonderful World Within You: Your Inner Nutritional Environment (Bantam Books, 1977, Bio-Communications Press 1987-1998), The Prevention of Alcoholism Through Nutrition (Bantam Books, 1981) and Rethinking Education: The Coming Age of Enlightenment (Philosophical Library, 1986).
Professor Williams was a member of the National Academy of Sciences and was President of the American Chemical Society in 1957. He received honorary D.Sc. degrees from Columbia University, Oregon State University and University of Redlands, his Alma Mater. In 1941, for his discovery of pantothenic acid, he received the Mead Johnson Award of the American Institute of Nutrition and the Chandler Medal of Columbia University. In 1972 he served as a member of President Nixons Advisory Panel on Heart Disease.
Williams married Hazel Elizabeth Wood in 1916; they raised three children. After Hazel's death in 1952 he married Mabel Phyllis Hobson the next year. He was an avid fisher, golfer, walker and fan of University of Texas athletics. He died of pneumonia in an Austin nursing home on February 20, 1988 (age 94). He is buried in Austin Memorial Park. His papers are in the University of Texas archives.


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Why Do You Garden?
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'horticultural how-to and woo-woo'
the source of organic gardening inspiration
margaret roach, head gardener
Home › Forums › General › General Garden Discussion › Why Do You Garden?
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Like many of you, I'm a gardener because I'm bred to it. All my great-grandparents were farmers. My father kept a vegetable garden, and my mother landscaped our country home beautifully. She was a teacher, and in the summer she took my sister and me on wonderful adventures, teaching us the names of ornamental plants as we drove by houses. My husband, also bred for the garden, aids and abets my passion; he built me a small nursery and a gorgeous greenhouse, and he's always there to provide "muscle" when I need it and go with me on pleasure jaunts to nurseries. When I'm not in the greenhouse, I read about plants; when I go to bed, I make garden plans in my head until I drift off.
Last year, my knees and ankles gave out — arthritis, sudden and crippling. I had to have the knees replaced last December. When my doctor asked me what my goals for rehabilitation were, I told him, "I have to be able to use a shovel again. That's all I care about." Thank God for all those needy little plants in the greenhouse. They got me out of bed and back on my feet.
When my health improves I might make a living at this, but right now, I keep busy doing landscapes as gifts to family members. My addiction to propagation means I have to make many new beds to receive the population explosion!
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Welcome! I'm Margaret Roach, a leading garden writer for 25 years—at 'Martha Stewart Living,' 'Newsday,' and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.


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Cellist Sara Sant'Ambrogio will be the guest soloist with the Columbus Symphony Orchestra for its "Symphonic Grandeur" concerts Friday and Saturday, Feb. 24-25, at the Ohio Theatre. Tickets are $68-$24.75. Visit www.columbussymphony.com.
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Maximising the benefits of data and extractives industries for the poor: Understanding data demand
This report provides an analysis of current and potential users of data to help improve accountability
More and more data around extractives is becoming available. Data made public, in the right format, can be used by citizens to hold governments and companies to account and drive improved development outcomes from mineral resource exploitation.
This report was commissioned by the UK's Department for International
Development (DFID) in order to provide an analysis of the range of
different stakeholders of current and potential users of data to help
improve accountability. It is intended to support improvements to
transparency in the extractive industries and create enduring positive
development outcomes. Three major trends over the past decade are
driving the need for this approach:
1. Increasing transparency and accountability in extractive industries – widening and deepening from Extractive Industries Transparency Initiative (EITI) to legislation such as the US Dodd-Frank Act and transparency along the whole extractive value chain.
2. Big Data - mobile technology and the internet, particularly in developing countries, is producing enormous amount of data which was previously unavailable, which also requires new tools and approaches to collate, analyse and disseminate.
3. Recognition of the complex linkages between extractive industries and development outcomes, not just as a source of revenue and jobs, but also for its wider direct social impacts.
Stakeholders with interests in data relating to extractive industries and development can be characterised into five groups:
- Framework crafters – groups who develop the frameworks for data production and analysis.
- Data producers – extractive companies and government agencies who are the primary producers of relevant data.
- Data analysers – predominantly non-governmental groups who collate and analyse information and use the findings to lobby for change.
- Data users – government agencies and others responsible for making evidence-based decisions to manage extractive industries and development outcomes.
- Public citizens – citizens who are affected by or have an interest in extractive industries.
Key messages from this report include:
- Look at the whole picture; transparency is needed along the whole value chain.
- Improved data standardisation is needed in order to make data comparable and enable linkages between different data sets to be made.
- Increased technical and resource capacity of data analysers is needed in order to make the most of big data.
- Data users need specific tailored information; 'data dumping' needs to be avoided.
- Public citizens have a largely unmet demand for transparency around more immediate issues relevant to them – extractive industry impacts and development outcomes.
Awolowo, A.; O'Keefe, E. Maximising the benefits of data and extractives industries for the poor: Understanding data demand. Evidence on Demand, UK (2013) 19 pp. [DOI: 10.12774/eod_hd047.may2013.awolowo;okeefe]


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Hotel Overview
News Room
"A Priceless Lifetime Memory at The Ritz-Carlton with the Legendary Pagani"
For media inquiries, please contact:
Joy Deng
Director of Sales & Marketing
The Ritz-Carlton Shanghai, Pudong
Shanghai ifc
8 Century Avenue, Lujiazui, Pudong
Shanghai 200120, China
——The Ritz-Carlton Shanghai, Pudong Launches the Legendary Valentine's Experience
SHANGHAI, CHINA – January 26, 2016 – The Ritz-Carlton Shanghai, Pudong is continually seeking opportunities to innovate and improve The Ritz-Carlton experience and create lifetime memories for each guest. This upcoming Valentine's Day, the elite team at Ritz Carlton Shanghai, Pudong proudly launches its exclusive Legendary Valentine's Experience in cooperation with Pagani, the world's most luxurious sports car brand. An exquisite romantic dream awaits one very special couple searching for a priceless lifetime memory to celebrate their love.
The package includes a two-night stay at the luxury hotel's sumptuous 410-square-meter presidential suite offering stunning panoramic views of the Shanghai skyline and festooned with 9,999 red roses. The pair will also be treated to a romantic yacht cruise on River Huangpu and an exclusive private sunset cocktail party onboard indulging in bespoke cocktails created and named for the couple. A luxury caviar dinner created and prepared by Mr. Sandro Gamba, the hotel's French Executive Chef, will await in the Ritz-Carlton Suite, and there will be two tickets to the stunning Valentine's party at Flair Rooftop Restaurant & Bar, the highest el fresco outdoor dining venue in China. To slow things down, a romantic chocolate Spa treatment is available to the couple in the Harmony Suite at The Ritz-Carlton Spa.
The most unique part of this Valentine's Day experience comes courtesy of The Ritz-Carlton Shanghai, Pudong's cooperation with Pagani, the world famous supercar. A Pagani Huayra will await the couple at the hotel entrance upon check-in, and will be available for a private photo shoot. This astonishing machine is valued at RMB30,000,000 and is the only one of its type in China.
Furthermore, The Ritz-Carlton Shanghai, Pudong is honored to provide the couple with an exclusive invitation from Mr. Horacio Pagani himself to an extraordinary tour of Italy attending the annual Pagani Raduno (owner's gathering) from June 27 to July 4, 2016. This exclusive invitation-only event is only open to members of the very select worldwide club of Pagani car owners. During this one week holiday, the couple will have the opportunity of driving a supercar on an extraordinary 5 to 6 day tour beginning in Modena and taking in the astounding mountain scenery of the Alps and the breathtaking mountain passes of the Dolomites, before finally reaching Venice. This driving tour will be accompanied by Mr. Pagani himself and a handful of Pagani owners representing the rich and famous from around the world and including entrepreneurs, celebrities and royalty.
The couple will also be invited to the opening ceremony of the new Pagani factory in Italy. There, they will have a private dinner with Mr. Pagani in person and also the opportunity to test drive of one of the top specification Pagani supercars. To make the journey perfectly effortless, two round trip first class air tickets will be arranged for the couple.
The selling price of the package is RMB1,521,314, the pronunciation of which sounds similar to "lifelong love" in Chinese. However, in truth, this legendary experience The Ritz-Carlton Shanghai, Pudong is creating for this very special couple is priceless. It is certain to offer the couple a scintillating Valentine's memory which will be joyfully remembered for the rest of their lives.
"We have been constantly seeking opportunities to create life-long memories for our guests, and it is all about having an unforgettable experience that would make a special day more special," said Mr. Rainer Burkle, Regional Vice President and General Manager of The Ritz Carlton Shanghai, Pudong. "the Ladies and Gentlemen of The Ritz-Carlton Shanghai, Pudong once again uphold their commitment to provide personalized hospitality and create magical memories through an extraordinary experience, bringing two hearts closer together from this Valentine's Day."
Legendary Valentine's Experience Package
Reservations available from Feb.1, 2016 to May 31, 2016
Package available from Feb. 13, 2016 till June 27, 2016
- Two-night stay at the Presidential Suite "Ritz-Carlton Suite", decorated with 9,999 red roses.
- One-time Chef's Table tailor-made by Executive Chef Sandro Gamba with exclusive ingredients of Kaluga Caviar.
- 3 hours use of Flair Rooftop Restaurant & Bar, the highest outdoor dining venue in China, as the venue for personal photo shooting or wedding photo shooting
- Two tickets to Flair Valentine's Day party
- Luxury Chocolate Spa treatment for the couple at the Ritz-Carlton Spa Harmony Suite
- Special welcome amenities including 2 bathrobes embroidered with the couple' names
- Dom Perignon, The Ritz-Carlton Cake and red-carpet reception
- A PAGANI Huayra car to be displayed at the hotel entrance to welcome the couple on the day of check in for their private photo shooting.
(This car is the only one of its type in China and valued RMB30,000,000)
- 2 Round trip first class air tickets from Shanghai to Italy for the couple
- Two exclusive invitations to a 8-day tour in Italy attending the annual Pagani Raduno (owner's gathering) from June 27 to July 4, 2016. Meeting with over 10 Pagani owners all over the world who are the most rich and famous people, celebrities and royal member.
- Test drive of Pagani car
- Driving a super car for a 5-6 days tour from Modena (Reveal of new factory by Mr. Pagani) – Dolomite (Mountain drive through the Alps) – Venice (Enjoy the Italian culture) with all Pagani car owners and Mr. Pagani himself.
- Exclusive gala dinner with Mr. Pagani alone.
- Attend the opening ceremony of the Pagani new factory in Italy.
- 8-day Chinese-Italian private interpreter
Terms & Conditions:
* The price above includes 15% service Charge
* 7-day in advance reservation is required, and subject to hotel availability.
* 7-day in advance reservation is required to the yacht tour and subject to weather condition and other government policies if applicable.
* Rate is quoted on a per room, per two-night basis.
* Package is only available when booked at the above rate. Other offers and/or promotions may not be used with this package.
* All benefits are once per stay.
* The tour to Italy will be arranged by Pagani Company and the test drive and driving tour is subject to weather conditions.
* The hotel reserves the right to offer alternative valued-added benefit(s) should the one requested is unavailable.
* In case of dispute(s), the hotel reserves the right to make the final decision.
For inquiries or reservations, please contact our reservations hotline at +86 21-2020-1111, or email firstname.lastname@example.com.


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Stars come out to help the hungry
OKLAHOMA CITY — Rainy weather didn't dampen the spirits of party goers Saturday night.
A special party was held at the beautiful former Territorial Governor's Mansion, a private home now owned by Dennis and Brenda Seagrove, on the 3600 block of McKinley in Oklahoma City to benefit the "NEEDS" foundation. This local charity collects unserved food from area restaurants and distributes them to needy families and hungry Oklahomans.
Country music sensation Kylie Morgan (pictured) was also on hand to lend her support to this worthy cause. " I think Oklahomans love to help. I think we have big hearts and are ready to help people when they need it most," said Morgan.
OKC Thunder star Russell l Westbrook (pictured with fans) was also on hand as the spokesperson for the "NEEDS" Foundation. He signed autographs to help the foundation raise money.


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Last Thursday, the Mayor and City Council's Annexation Committee met for the third time in three months. This final meeting on the Been Ridge, Bell Road and Highway 96 area was short with only four items on the agenda. Members of the committee were to discuss the current and future contributions the area under study would make to the City of Greenwood. Also, they would discuss the pros and cons of the annexation of the properties into the city. A vote was to be taken to decide their recommendation to the City Council.
Chairman Robert McKinney called the meeting to order and announced there would be a time for comments from the audience after the committee finished its discussion of the annexation study. The audience, consisting of over 60 people, was then asked, "How many of you are against annexation?" A large majority of the audience raised their hands. McKinney explained that each person would have two minutes to speak, but that only two to three people would be allowed to talk about the same issue, to avoid hearing the same argument over and over.
McKinney then turned the floor over to committee member, Steve Ratterree. Ratterree had developed a spreadsheet showing that the revenues would not exceed the expenses if the area were annexed into the city. Two different sources of revenue were used for the study, State turn-back money and real estate taxes. The State of Arkansas distributes turn-back money each month based on the City's population. Real estate taxes are based on millage. The total amount for the City of Greenwood would be 8 mills, with 3 mills going to the Street Department. These numbers equate to 0.8% of the assessed value of all property multiplied by the 20% base assessment value. Ratterree stated that his information was obtained from the county and his figures were estimated based on data he collected from Ratterree's total estimated revenues for the city amounted to be around $53,000.
The expenses calculated on Ratterree's spreadsheet were compiled from conversations he had with various city officials. The committee was concerned with two expense items on the spreadsheet. The first was the budget for street overlays. On the spreadsheet, this item was listed as $600,000. Planning Director Sonny Bell stated that the county recently overlaid the streets in question and they would not need to be overlaid again for at least ten years. Mr. Bell noted that the cost of construction and materials increase at the rate of 10% per year and this would result in the project costing around $1.3 million. Committee member Jim Newcomb agreed with Bell stating he felt the expenses were a little light and net revenues were not enough to justify the annexation. Ratterree stated the committee could discuss the issue if they felt it needed to be adjusted.
The second item under question was the cost of a $300,000 tanker truck for the Fire Department. Committee member Newcomb questioned whether this cost should even be on the spreadsheet as an expense of the annexation. The city has been considering and discussing the purchase of a tanker truck for years and it would probably be purchased with or without the annexation. Ratterree stated he had spread the cost of a fire tanker truck over four parts of the city. He then took 25% of the total value of the tanker and amortized the amount over a 15-year period. A member of the audience stated that the area in question for annexation represented less than 5% of the population of the northeast quarter of Greenwood. Ratterree stated that his figures were only estimates and up for discussion. His total expenses were estimated at $27,000.
McKinney returned to the podium and announced that after great thought, he had decided to change the committee from a combination of voting and non-voting members to a more transparent and fair system of group consensus. He then presented the committee with a checklist style system to use as a guideline to determine the feasibility of the proposed annexation. The presented checklist included: water, sewer, streets, police, fire, parks, planning, revenue, commercial, population, populace and urgency of the issue. Each item was give a score of negative, neutral or positive to the city. Of the twelve checklist items, seven were scored as neutral, five as negative and no positives. Committee member Garry Campbell stated he felt annexing this area would be a strain on the police department, having more area to cover with the current staff. Sonny Bell noted that there were no requests for residential development in the area under study and that the corridor along Highway 96 was not zoned commercial. Since water rights belong to Milltown/Washburn Water District, Committee member Craig Hamilton voiced concerns as to the fate of the water rights of the area if Milltown/Washburn ever ceased to exist.
Chairman McKinney stated that it was his opinion that the annexation of the areas under this study did not need to go further and would not benefit the City of Greenwood. The committee agreed with him. McKinney announced that he would forward a letter summarizing the findings of the committee to both the Planning Commission and to the City Council.
McKinney asked if anyone from the audience would like to address the committee. Attorney Michael Harry came to the podium and introduced himself as a lawyer with Walters, Gaston, Allison and Parker. He stated he had been asked to speak by the people involved with the annexation but did not feel a lengthy discussion was needed since the committee had made a fair and informed decision. He then thanked the Committee. The meeting was then adjourned.
The next area to be studied by the annexation committee will be the land north of Greenwood stretching west through Shadow Lake to Highway 71. The committee plans to study every area around the City of Greenwood. McKinney explained, "The goal is not necessarily to annex anyone, but to have the data on hand if annexation does become an issue at some point in the future."
The next annexation committee meeting has been announced for August 22 at 6 p.m.


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Every month UNISON wins thousands of pounds for our members who are injured at work or at home through no fault of their own.
Unlike no-win no-fee lawyers the union does not charge for this service and all the compensation goes to the member.
2015 was another record year for claim success in the West Midlands, working with our dedicated Trade Union Solicitors, Thompsons (http://www.thompsonstradeunionlaw.co.uk/) our members where awarded over £2 million during 2015.


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Fig. 1. Phenotypic response of soybean cultivar Colfax to three AMV strains at 30 days postinoculation (dpi). Plants were rub-inoculated with infectious sap containing viruses and the inoculated plants were maintained in a growth chamber at 25°C with a photoperiod of 16 h. It should be noted that variation in phenotype of disease induced by AMV in soybean precludes reliable detection of the virus solely based on symptomatology.
Image from Plant Health Progress article:
Factors to Improve Detection of Alfalfa mosaic virus in Soybean


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1 Min Read
Feb 8 (Reuters) - A10 Networks Inc:
* THE VANGUARD GROUP REPORTS 5.44 PERCENT PASSIVE STAKE IN A10 NETWORKS INC AS OF DECEMBER 31, 2017 - SEC FILING Source text - (bit.ly/2nLYSmq) Further company coverage:
All quotes delayed a minimum of 15 minutes. See here for a complete list of exchanges and delays.
© 2018 Reuters. All Rights Reserved.


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Bergdorf Goodman NY '08
This was a fantastic window I discovered on the luxurious 5th Avenue in Manhattan. Famed for their window displays Bergdorf Goodman is one of the best places for inspiration out their. I love the quirkiness of the feather birds head which brings a fun element to the winter woodland scene.