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About Van Diermen
100's of Courses
In our computer programming services, we deal in a diverse set of services. we provide enterprise level programming services to our clients which help them optimize their business strategies and product offerings to their clients.
Programming to App development
But, we not only offer enterprise solutions to organizations out there, we also take it upon ourselves to teach several people at one time. In this, we offer a multitude of courses online in different subjects ranging from web development, to programming to App development to database and what not. So, if you are someone interested in the field of IT and commuting, we guarantee that we can teach you something no one else could.
We do that by letting you experiment
So much so that you become an expert in the course. How do we do that? We do that by letting you experiment and learnt through practice. That is how you are able to create applications or solutions that can compete with world class ideas. Or you could create applications for android or ios that leave behind all competition.
With us, you can achieve everything and more.
Our Latest Blogs
5 Reasons Graphic Designing Is Important For Every Business
It is the society of boldness, of embracing a liberal mind. With this thought prevailing within the society, there is absolutely no reason for businesses and brands to fall behind. The brands know what their people want and they often exhibit exactly the message that will weaken the customer effectively. It is important that to reason with such goals, there are right tools that will aid the process to progress effectively. Such a tool is graphic designing which is the core of business industries in today's world.
Brand recognition
There is no doubt about how an audience perceives or remembers a brand from. It is either their quality or the graphical representation of their message portrayed through their logos and advertisements. People remember a good logo or a unique graphic pictorial because visuals have always lasted an impression. These graphics can help you relate them with brand recognition.
A story
People love a good story. Even in a world so practical, they will always find reasons to explore something that is profound, something they can relate to and resonate with, personally. With the coherent graphics and effective tools used in graphic design parramatta, the story of your brand can be conveyed to the targeted audience in order to gain customer traffic.
There is often the need to communicate with the audience in order to create amendments within the brand that can help progress to be acquired faster. This effective communication does not have to be handled through tiring surveys but rather with the help of designers who know how to convey the message of the message of the brand in minimal words.
First impression
When you come across a product or a new website, what is the first thing that you see? The brand logo, right? The colors of the graphical representation and a small sentence that exhibits the brand's message elegantly. The first time you see that product is the impression you carry of the brand for the rest of your life. You see the point I am trying to make? Graphic designers can carry their creativity in such a way they attract the customers with their first impression of the brand.
Set out in the competition
With the rising competition in the industry, it is easy to fall behind because of expertise and skills. But graphic designers have something that your competitor might not in their portfolios; creativity. This particular characteristic can not be imitated and it has the specificity to set you apart in the competition. A type of differentiation that might integrate all your in-genuine thinking into a visualizing box that will attract the right audience in no time.
Learn to program, where to start from scratch
Everyone should learn to program a computer because it is an activity that teaches you to think (Steve Jobs), you too! If you are passionate about the subject then you will probably want to make it a profession and to do it you will necessarily have to learn at least one programming language. It will not be the only one you will learn and use in your career as a programmer, in fact there are many programming languages (which you will learn about very soon) and in the same way there are many types of programmers. To start, you'll need to decide which path to take.
Programming language, which one to choose?
If you are just starting out with computer programming you will have realized that you will have to choose and learn a programming language , which is the equivalent of learning a new language. You will need to understand how to give instructions to the computer in that language and you will have to start thinking and reasoning like a programmer. But if you started documenting online on how to program and learn a programming language you will most likely be confused by the amount of information and programming languages found on the net and you could be very discouraged by thinking that the topic may be too complex to learn, especially self-taught.
Nothing could be more wrong, programming is not as complicated as it seems and anyone can, with a little effort and a lot of practice, learn to program.
To become a programmer, however, you will first have to decide which path to take, that is, you must decide what you want to do and only then can you choose the language to learn first, which will then be the basis of your future work.
Let's try then to think about the types of programs (the product made by the programmer) that exist or can be realized.
There is no need to make great efforts, just think of everyday life 🙂
Surely you will have come across at least once in a program:
maybe buying a new product in an online e-commerce
or by sending a bank transfer and / or checking the account statement from your bank's website by booking a flight, a restaurant or a hotel room online or driving and stopping at a traffic light (managed by software, specifically created to direct traffic)using an app or a game on your smartphone or tablet or still by touching up some pictures, writing a text or sending a file to a printer to get a paper copy In all these cases (and many others) there is behind a program created by a programmer.
Learning to program is therefore a very interesting activity, very much in demand in the world of work and which gives great satisfaction. But you have to decide what you want to do to understand what path to take.
For example, if you wanted to work in the web environment then you would necessarily have to learn html and css (which are not real programming languages and are used for presenting the contents of websites) and a language like javascript, php, java, ruby or python . If you want to create apps for smartphones and tablets you should learn Objective-C and Swift for iOS and Java or Kotlin for Android (or Javascript for both if you want to create hybrid or Dart applications, always to create multi-platform apps). Still if you wanted to create programs for desktop computers, you should learn languages like Java, Visual Basic or C # and for other types of programs, such as those for platforms like Arduino and the like, where you can also use sensors and actuators in your projects, then you should learn the C and its variants.
In short, having decided what you want to accomplish, the road ahead is almost done.
Which courses and resources do you choose to learn how to program from scratch?
Ok, now you know which computer language you will have to study, but what are the courses and resources available and how to choose them to leave? There are several answers to this question and one is not necessarily the only correct one. The solution could indeed be a mix of all. Let's find out together by seeing the pros and cons of each.
University Courses
Definitely the best choice, the longest (and not accessible to all) and at the same time the most complete. Perhaps it lacks a bit of practice, which you can always do later, but it is certainly the best solution as it offers solid foundations for tackling any subsequent professional and educational path in the IT field.
How to start programming
After chatting for a long time with one of your programmer friends, he spoke to you about his profession and you, already quite "expert" in terms of technology, were so fascinated that you wanted to try the same path. First of all, let's say that the world of programming is extremely vast and articulated: in order to acquire sufficient skills to become a professional in the sector, study, practice and time are required, which, if you decide to throw yourself headlong into this sector, you must not forget never.
This does not mean, however, that somewhere you have to start … and this is where I can help you: in the guide below, in fact, I intend to provide you with all the tools you need to start programming , giving you a general overview of the categories of existing programming languages and those most used to date. Finally, I will explain to you how to make very simple programs using the languages C , Java and Python .
So what else are you waiting for? Cut out a few minutes of free time for yourself, make yourself comfortable and read carefully everything I have to say to you on the subject: I'm sure, once you've finished reading, you'll be perfectly able to assess whether to continue with this adventure or not and, if so, you will be able to choose the language most suited to you. At this point, there is nothing left for me to do but wish you good luck and make you good luck for everything!
Contact Us
Our official website is self-explanatory and all courses have relevant information attached. However, you can still reach out to us with any queries through a message via our website. We respond to all messages within two days.


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I just wanted to send a quick note about how happy I have been with everyone who works there. It is nice to deal with such personable and professional people from the services to the front staff.
Their testimonials are a tribute to the work of our team. We'll do everything we can to make sure you're a satisfied customer, too!

subset: commoncrawl


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An easy-to-wear shift silhouette is accented by fun ruffles and a removable, waist-cinching belt. We gave this dress a few extra fabulous touches like an allover leopard print, a keyhole detail at the back, and easy pockets at the front.
- 100% Polyester
- Lining: 100% Polyester
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- Side pockets
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Durban Classes
Individuals wishing to attend one of the 14 week conversational courses, can join one of those which is run from a venue on the Berea or Mt Edgecombe. Usually 212 Florida Road, Morningside, Durban
Get in touch
Ready to book or need more information?
Everything you need to know …
You will receive a manual, access to all the online learning material including videos, a flash drive with Zulu learning material and so much more.
Drop us your email and we will let you know when the next course is happening!
(We do not share your data with anybody, and only use it for its intended purpose)


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Fine selection of apartments located on the picturesque north Norfolk coast
Overlooking the North Sea coastline, the Cromer Country Club is a series of apartments offering visitors comfortable lodgings at a scenic location in one of the most visually pleasing areas of West Anglia.
Located on the north Norfolk coast with sandy beaches and wild shrubbery surrounding it, this 3-star property is an ideal location for those looking to get away from the hustle and bustle of day-to-day life and hoping for a tranquil, healthy stay.
The Country Club building contains a number of one and two bedroom apartments. There are also a number of studio apartments, offering slightly more luxury, available. Each apartment includes bedroom, kitchen, bathroom, and lounge area. A number of amenities are offered to ensure that these holiday homes offer the best in comfort.
Kitchens include hob, oven, microwave, fridge/freezer and kettle. Guests can visit nearby stores to purchase the ingredients for a hearty breakfast, light lunch, or filling dinner. Thats if they wouldnt prefer to eat out of course. The lounge area features a sofa bed, television and DVD player, whilst the bathroom includes shower, bath, and hairdryer. The apartment is fully heated should a biting wind approach from the North Sea. A patio offers the perfect spot to view the surrounding landscape.
Elsewhere within the Cromer Country Club guests are able to make use of and enjoy a range of facilities including heated indoor swimming pool, whirlpool, sauna, spa, and gym. Whether keeping fit is high on your list of priorities, or if youre hoping for a little pampering, the club is able to provide. As well as these healthy options, guests also have access to a games room, pool tables, table tennis, and a DVD library. Those staying with younger children will find these invaluable as, unlike many other seaside resorts, Cromer does not house strips of amusement arcades, theme parks, and other novelty attractions. Laundry services are also available as is internet access.
Those visiting the north Norfolk coast mainly take enjoyment out of the stunning scenery and old-world feel. The beaches, cliffs, and barren lands make for a very relaxing atmosphere and a fine place to take a long stroll. Along the coast visitors can see elements of the fishing industry that is so important to the region. Whether its the remains of long ago battered vessels or working fishing boats, this area has some visceral sights.
Scattered along the coastal region are a number of fine restaurants and gastro pubs offering a wide selection of traditional dishes. Of course, fish is a specialty with many venues serving that days catches. Guests can also partake in a little golf, or even miniature golf, without straying too far from the country club.
If things prove a little too calm and relaxed, Cromer is well-positioned for a number of day trips. Further along the coast, tourists can visit the likes of Great Yarmouth, a traditional seaside town. County capital Norwich offers good shopping, whilst the royal Sandringham estate and Kings Lynn offer some picturesque locales for guests at the Cromer Country Club.


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Sierra Nevada Forums to cover cost, value of education
Sierra Nevada Forums on Wednesday will hold one of its events at the Brewery Arts Center to delve into education issues.
The Dollars & Sense of Education, as the forum is billed, begins at 6 p.m. in the BAC's Performance Hall at 511 King St. Admission is free but donations, organizers say, are appreciated. Doors open at 5:30 p.m.
Panelists: Steve Canavero, Nevada Department of Education interim superintendent of public instruction; Amanda Morgan from the Education Law Center of New Jersey; Richard Stokes, Carson City School District superintendent, and Jeff Zander, Elko County School District superintendent.
Canavero will represent his office's perspective. Morgan will provide results of national studies regarding adequate education funding and equity of funding. Stokes will explain application of Race to the Top funds. Zander will focus on funding policies for Nevada's Plan.
A question and answer period normally follows forum presentations.
Sierra Nevada Forums' mission is to provide fact-based and verifiable information to the public.


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Greatest Dad Thermal Bullet Flask
Keeps hot things hot
Product Description
The "Greatest Dad in All the Land" needs a classy looking flask to keep his hot drinks hot, and this is just the thing. Simple and functional, this thermal bullet flask does everything it needs to: proclaim your dad's greatness and keep his drinks hot. This flask is available in black or blue depending on your particular Greatest Dad's preference.
Key Features
- Heat retaining thermal design
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- Available in black or blue
Buy this flask in black or blue to help the Greatest Dad keep his hot drinks hot.
Not quite right for dad? Take a look at the rest of our Father's Day Gifts.
- Black or Blue
- Gift: H26.5 x D7cm (at bottom)
Please Note
Wash flask before use. Handwash only. This product is not leak-proof, keep upright when full.
NOT suitable for use in microwaves.
Customer Reviews
Customer Reviews


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Numerous Uses of Organic and natural Baby Oil
Baby fat offers uses that you cannot think about possibly! Normally, all of us consider baby essential oil important for physique rub reasons. No question, it gets results great for baby massage therapy after and before shower. Is actually similarly powerful for mature pores and skin, keeping gorgeous and easy because ever. But you will […]Continue Reading


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Mid-week with Lou: Falkenstein, Pesquera, Ponsot, Tribouley, and more
Mid-week tastings with Lou tend to feature wines that do not normally fit into a tasting theme. Darryl has turned my attention to Falkenstein so I could not resist trying the young but very good 2018 Hofgut Falkenstein, Niedermenniger Herrenberg Riesling Spätlese feinherb AP11, Mosel. We then changed gears with the mature 2001 François Pinon, Cuvée 2001, Vouvray. The luxurious body of the wine surprised me. The feral smelling 2008 Jean-Louis Tribouley, Vieilles Vignes, Les Bacs, VdP Cotes Catalanes has completely clean strawberry and cranberry flavors in the mouth. It is actually still young and worth tracking over the next several years.
I had high hope for the 1994 Bodegas Alejandro Fernandez, Tinto Pesquera, Ribera del Duero. This bottle came from a great DC cellar which offered up beautiful bottles of first growth Bordeaux back to the 1950s and a wide range of top-notch Burgundy. This bottle of Pesquera was quite good, evocative of Ribera del Duero, but the finish is a little short. I formed the impression it might not be the best example. I have a second bottle so I will report back this winter.
Not quite satisfied, I opened up 1983 Domaine Ponsot, Clos de la Roche which also came from the same DC cellar. I was told it was acquired upon release. Served out of a decanter, this was a great bottle in great shape which continued to develop until none was left. Lou and I just sat at the peninsula, chatting and drinking, completely satisfied, thrilled at how great mature Burgundy can be. This is my first experience with Ponsot and I cannot wait for another!
2018 Hofgut Falkenstein, Niedermenniger Herrenberg Riesling Spätlese feinherb AP11, Mosel – $27
A Lars Carlberg Selection imported by Williams Corner Wine. Alcohol 10%. A pretty, floral nose. Good body with gentle, lifted acidity and racy flavor. It is a lively wine integrating sweet lemon flavors, chalky texture, and acidity. Good presence. **** Now – 2029.
2001 François Pinon, Cuvée 2001, Vouvray
Imported by Louis/Dressner Selections. Alcohol 12.2%. A light yellow straw. Chenin-like for sure, fresh and round with a woodsy/orchard note. In good shape it develops both flesh and fat with a little tartness to keep it alive. ***(*) Now – 2025.
2008 Jean-Louis Tribouley, Vieilles Vignes, Les Bacs, VdP Cotes Catalanes
Imported by Weygandt-Metzler. Alcohol 14.5%. A little stinky but ultimately, ferale smelling. Rounded and ripe in the mouth with a fine vein of black fruit. It develops strawberry confit flavors in the glass with spicy structure and a red cranberry finish. Quite youthful in the mouth with a good dose of structure. ***(*) Now – 2025.
1994 Bodegas Alejandro Fernandez, Tinto Pesquera, Ribera del Duero
Imported by Classical Wines From Spain. Alcohol 13%. Advanced in color. A deep nose which is robust with dark, lovely, maturing aromas. It takes time to open up, eventually offering tart red fruit over an ethereal, dark soil foundation. It fleshes out in the mouth but the finish stays shorter than I would hope for. ***(*) Now – 2025.
1983 Domaine Ponsot, Clos de la Roche
Shipped by Robert Haas Selections and imported by Vineyard Brands. Upon the first pour, this is a fresh, ripe, mouth-filling wine that is round and full of soil notes. It is substantial in personality and flavor, offering sweet orange and red fruits, minerals, soil, and a long-lasting finish. With air it shows chewy pungency and concentration. The mature mixture of sous-bois adds to the balance of flavor, supported by good acidity and structure. There is a tangy persistence to the aftertaste. This will continue to develop for some time. ****(*) Now – 2035.
A thorough introduction to Loire wines: 2011-1979
Bill is passionate about Loire wines, top quality producers none the less, which was evident at a tasting he hosted at his house. The wines largely came from his cellar making a parade of heavy hitters, cult favorites, and new discoveries. As an introduction there were bottles of sparkling wine, white wine, red wine, and dessert wine.
There were sadly a number of off bottles but with a vast array to try (I missed at least one bottle) there were still some top-notch bottles. This includes the 2009 Domaine Guiberteau, Saumur Blanc Clos des Carmes Monopole as my favorite white wine. This is a tense, engaging wine which combines stone and fruit. For the reds, individual favorites include the mature 2010 Clos Rougeard, Saumur Champigny and youthful 2010 Plouzeau, Ante Phylloxera, Touraine Clos de Maulevrier Franc de Pied. I can see why Rougeard is a cult favorite, the mature flavors are infused with fat and drape over the tongue. The Plouzeau is electric and young, it should be fully open in three to five years.
My favorite flight of all is a quartet of Olga Raffault, Chinon Les Picasses: 1990, 1989, 1985, and 1979. What a unique opportunity! What I like is the consistent theme of fruit, without any green pepper notes, and complexity from earthy flavors. The 1989 offers so much more than the 1990. The original release 1985 is a treat with more color and texture. It is easy to connect with this bottle because it is not so squeaky clean. The 1979 is elegant and autumnal. It is the sort of wine to drink at lunch or by oneself reading a book next to a fire.
A trio of Huet Vouvray dessert wines includes a maturing 1985 Domaine Huet, Vouvray Clos du Bourg Moelleux. The nose is an interesting mix of apples and seaside with a heavily textured mouth. Our bottle of 1989 Domaine Huet,Vouvray Cuvee Constance also has a killer nose but it is dialed down tight in the mouth. The drier 1989 Domaine Huet, Vouvray Clos du Bourg Moelleux Premiere Trie is also young. Perhaps it is the state of the 1989 vintage. All three wines smell great so who knows!?
Thanks again to Bill for hosting. Without his generosity I would still be the rare soul who had never tasted the Loire greats of Dagueneau, Clos Rougeard, and others.
Flight #1 – Sparkling
2010 Domaine Huet, Vouvray Petillant Brut
Imported by The Rare Wine Co. Alcohol 12.5%. There is a fine bubble grip with slightly round flavors of light yellow fruit and chalk. It is minerally and a touch earthy. *** Now – 2020.
NV Francois Chidaine, Montluis sur Loire Méthode Traditionelle Brut
Imported by Dionysos Imports. Alcohol 12%. A little gamey on the nose. In the mouth are finer, more aggressive bubbles. The flavors are oxidative and the finish is sour. Underperforming? * Drink up.
Flight #2 – White Wines
2000 Nicolas Joly, Clos de la Coulee de Serrant
Imported by Paterno Imports. Alcohol 13.5%. A darker gold-copper color. The heavier nose makes way to a focus start then short and weird flavors. Bad bottle. Not Rated.
2007 Didier Dagueneau, Pouilly-Fume Silex
Imported by Connoisseur Wines. Alcohol 12.5%. There are fine, ripe chalky flavors, texture, and a weighty middle which builds towards the finish. It wraps up with a vintage perfume finish. ***(*) Now – 2023.
2009 Domaine Guiberteau, Saumur Blanc Clos des Carmes Monopole
A Becky Wasserman Selection imported by Frederick Wildman. Alcohol 12%. A flinty wine with tart yellow fruit and a vein of acidity which makes for attractive tension. My favorite. **** Now – 2027.
2011 Clos Rougeard, Saumur Blanc Breze
An aromatic nose with a touch of apricot and cheese. Different. It is simpler in the mouth, tight with a vein of acidity. It remains tight when warm. Drinkable but not the best bottle. ** Now.
Flight #3 – 2010 Reds
2010 Catherine & Pierre Breton, Bourgueil Franc de Pied
Imported by Kermit Lynch. Alcohol 12%. The color is a little purple. A finely scented nose of clean green pepper. In the mouth this is a fine, focused wine with dry and tight flavors. With air it remains a lighter weighted wine but becomes a touch creamy. Good citric grip. ***(*) Now – 2027.
2010 Chateau de Fosse-Seche, Saumur Eolithe
Alcohol 12.5%. There is a deeper core of color with hints of brick. Initial aromas are of old-school perfume but then nail polish comes out. Not right. Not Rated.
2010 Bernard Baudry, Chinon Les Croix Boisee
Bad bottle! Not Rated.
2010 Clos Rougeard, Saumur Champigny Les Poyeux
Alcohol 12.5%. There are darker berries on the perfumed somewhat alcoholic nose. The mouth filling wine is luxurious with a creamy edge and zippy acidity. Certainly a big wine but ultimately simple compared to the basic Saumur Champigny. *** Now – 2020.
2010 Clos Rougeard, Saumur Champigny
Alcohol 12.5%. A good, mature nose. The flavors drape on the tongue with a cranberry-grape grip. The core of berry flavors remains focus but takes on a coating of fat. My favorite of the flight. **** Now – 2023.
2010 Domaine Guion, Bourgueil Cuvee des Deux Monts
Imported by Fruits of the Vines. Alcohol 12.5%. A grapey color. The nose is tight with berried perfume. In the mouth the wine keeps right focus with fine, tannic, and young flavors. There is a green pepper note and salivating acidity. Needs time. *** 2020 – 2027.
2010 Plouzeau, Ante Phylloxera, Touraine Clos de Maulevrier Franc de Pied
Imported by Weygant-Metzler. Alcohol 13%. The nose tilts towards the richer side. There is good flavor, a bit citric, and electric acidity. It sports good weight, an attractive sweaty note, and will clearly age. **** Now – 2030.
Flight #4 – 1996 Bourdeaux versus Loire Guessing Game
1996 Joguet, Les Varennes du Grand Clos
Slightly stinky on the nose yet good. More engaging in the mouth but overall a bad bottle! Not Rated.
1996 Chateau Sociando-Mallet, Haut-Medoc
Much darker in color. An harmonious wine. It is brighter in the mouth than the nose indicates. With air, ripe hints of flavor come out yet the wine maintains focus. Clearly Bordeaux. *** Now – 2023.
Flight #5 – Olga Raffault
1990 Olga Raffault, Chinon Les Picasses
Imported by Louis/Dressner Selections. Library release. This is tart with red and black fruit flavors. It ultimately reveals less fruit intensity. It sports a touch of animale and a hint of earth which adds interest. Overall this is a tangy wine. ** Now – 2023.
1989 Olga Raffault, Chinon Les Picasses
Imported by Louis/Dressner Selections. Library release. There is more dense fruit compared to the 1990. It is clean, dense, and slightly earthy with cinnamon spices in the aftertaste. Watering acidity. This will clearly go on for ages. **** Now – 2032.
1985 Olga Raffault, Chinon Les Picasses
Imported by Louis/Dressner Selections. Original release. Alcohol 12.5%. This is good and much different than the 1989 and 1990. There are impressions of more texture making the wine feel substantive. The wine is earthy with a wood stem note, and vintage perfume. Drinking well. **** Now – 2025.
1979 Olga Raffault, Chinon Les Picasses
Imported by Louis/Dressner Selections. Library release. In fine form. This is tangy, lighter than the others with a clean cut. There is a fair amount of acidity. Elegant and autumnal. ***(*) Now – 2022.
Flight #6 – Respect the Legend
1985 Domaine Huet, Vouvray Clos du Bourg Moelleux
Imported by Robert Chadderdon Selections. A dark, apricot amber. The nose smells of tart apples and the sea side, quite nice. In the mouth there is up front texture back the apple orchard flavors. The citric acidity is prominent but the wine is weighty. A fair amount of mouth feel. **** Now – 2037.
1989 Domaine Huet,Vouvray Cuvee Constance
Imported by Envoyer Imports. A golden amber color. The nose offers up electric aromas. In the mouth there is clearly more residual sugar in this dense wine with flavors of dried fruit. It remains tight so cellar it. **** 2023 – 2043.
1989 Domaine Huet, Vouvray Clos du Bourg Moelleux Premiere Trie
Imported by Elenteny Imports. Alcohol 13%. A golden amber color. Apple orchard on the nose with acidity driven, drier flavors in the mouth. It is weighty, clean, and sports acidity. A baby! ***(*) 2023 – 2043.
Tasted blind: 1991 Ridge Monte Bello, 1986 Phelps Backus, and 1984 Duckhorn
Last night Lou and I gathered to blindly taste through several bottles of Californian Cabernet Sauvignon. For fun, we each unknowingly threw in an Australian blend of Shiraz-Cabernet Sauvignon. Perhaps this is unfair given the stature of our main selections but it was for fun. As we settled down to cheese, charcuterie, and cork removal we checked out a bottle of 2002 Huet, Le Haut-Lieu, Sec, Vouvray. I do not have enough experience with Huet so I found the lifted, aromatically textured nose a delight. It starts off in the fruit spectrum eventually to take on a honey character. In the mouth this is a fresh, grippy wine with a nice balance of fruit supported by hints of yeast and oxidation. Fine stuff! I look forward to finishing my leftover glass tonight.
It was then on to the bagged red wines. Guessing is fun when you are not pressured. Wine #1 is firm at first though you can detect some maturity and herbaceousness. It is the most structured wine out of all tasted and I, admittedly clueless, narrowed in to the 1979-1981 vintages. For those who enjoy structured, rather than opulent wines the 1984 Duckhorn Vineyards, Cabernet Sauvignon, Napa Valley will develop for years to come. It eventually reveals a bit more of its bottle aged maturity.
Wine #2 showed signs of old seepage under the capsule but the fill was where the neck met the shoulder. You could get a sense of this on the nose which leaned towards meat rather than fruit but in the mouth the flavor and delivery of the fruit flavor is gorgeous! What luxury it is to drink glass after glass of 1991 Ridge, Monte Bello, Santa Cruz Mountains. This is a sophisticated wine of ideal balance with youthful, complex fruit flavors that seek out every part of your mouth with wave after wave of flavor. Also excellent is wine #4. After some bottle stink blew off, this is highly aromatic of eucalyptus. In the mouth an impressive amount of energy unfurls dark fruit, ripe structure, and wood box. The 1986 Joseph Phelps Vineyard, Cabernet Sauvignon, Backus Vineyard, Napa Valley is perhaps more mature in flavor than the Ridge but the Phelps needs more time to open up. It is fascinating pair to drink together. No one spat these two wines!
Just a few final thoughts with regards to wines #3 – 2004 Penfolds, Koonunga Hill, Shiraz-Cabernet, South Eastern Australia, avoid, and #5 – 1978 Wakefield River Estates, Shiraz-Cabernet Sauvignon, South Australia. Wakefield River Estates was founded in 1972 by Dr. Douglas Hewitson who planted just over 2,100 Shiraz and Cabernet Sauvignon vines in the wheatbelt area of Balaklava. The wines were made by the highly regarded James Irvine who still produces wine today. James Irvine got his start at a young age having developed the Siegersdorf brand in 1959 as winemaker at Hardy's. As the Wakefield winery had no buildings the wine was made at Saltram, an historic Barossa Valley winery founded in 1859. Wakefield River Estates was short-lived and curious enough, the label on the bottle tells the history including the demise indicating this bottle was imported in the mid 1980s. It was in 1982 that all of the fruit was eaten by starlings and in 1983, due to severe drought conditions, there was a sparse crop. The fruit was sold off and the winery ceased. As for the vintage Decanter states the wines are of "richness and longevity" with the wines around Adelaide being "robust". So perhaps it was a bit unfair to include this wine with the Ridge and Phelps but the potential is there.
2002 Huet, Le Haut-Lieu, Sec, Vouvray
Imported by Robert Chadderdon. Alcohol 12%. It is the color of a light apple cider. On the nose are finely textured, lifted aromas of dried apricots and apple cider. With air the nose reveals honey aromas. In the mouth this is a mildly weight wine with a vein of acidity and hint of yeast towards the finish. It wraps up with a fresh and grippy finish. Additional complexity is gained from a hint of oxidation. ***(*) Now – 2027.
#1 – 1984 Duckhorn Vineyards, Cabernet Sauvignon, Napa Valley
Alcohol 12.9%. This is less dark than #2 but of similar color. The nose offers hints of maturity with the slightest hint of herbaceousness. A lively start brings a little tang and firmness of flavor. There is still structure in the end which contributes to the lasting sensation. With air the wine begins to open up maturity becoming more evident. It also develops a mineral note and a dusty, wood box flavor. ***(*) Now – 2022.
#2 – 1991 Ridge, Monte Bello, Santa Cruz Mountains
This wine is a blend of 85% Cabernet Sauvignon, 10% Merlot, and 5% Petit Verdot. Alcohol 13.3%. This garnet wine is still fairly opaque in the middle. The nose is a bit meaty. In the mouth this wine packs in the flavor with a plum hint at first, mineral middle, then a younger, fresh eucalyptus finish. There is sophistication to the purple and black fruits There is still a very fine tannic structure and acidity throughout. Impeccably balanced and impressive. ****(*) Now – 2027.
#3 – 2004 Penfolds, Koonunga Hill, Shiraz-Cabernet, South Eastern Australia
Imported by FWE Imports. This wine is a blend of 64% Shiraz and 36% Cabernet Sauvignon that was aged in oak. Alcohol 13.5%. The subtle nose is followed by candied and pruned flavors in the mouth. The acidity stands separate from the core of simple fruit flavors. Tastes like a cheap domestic port. Poor.
#4 – 1986 Joseph Phelps Vineyard, Cabernet Sauvignon, Backus Vineyard, Napa Valley
Alcohol 13.3%. Some bottle stink at first but that blows off to reveal a highly aromatic, eucalyptus nose. In the mouth is dark flavor, more structure, and a touch of ruggedness in the finish. But over the course of several hours this wine unfurls itself. It adds both wood box and blood. The energy is impressive as framed, ripe, inky fruit coats the mouth. ****(*) Now – 2027.
#5 – 1978 Wakefield River Estates, Shiraz-Cabernet Sauvignon, South Australia
Imported by San Francisco Traders LTD. This wine is a blend of mostly Shiraz and Cabernet Sauvignon aged in oak puncheons. Alcohol 12%. A mature garnet color. There is a ripe fruit start but the wine quickly turns soft only to end at the short finish. Simply too old at this point. Fair.
A Rare Chateau de Beaucastel Vertical from 1964 to 2001
When the end of Prohibition in America was in sight, the "potent" and "celebrated" wines of Chateauneuf du Pape were mentioned as amongst the "Legendary Potions" that the Europeans were waiting to ship to our shores. Once the purchase of wines was legal The New York Times published a thorough description of international wines that Americans should drink. It was, in short, a refresher to the world of wine. From the Rhone were recommended Cote-Rotie, Hermitage, and Chateauneuf du Pape.
Chateauneuf du Pape soon became an American favorite. It was always listed for sale typically along with Pouilly Fuisse, at reasonable prices from the 1940s into the 1970s. These were frequently negociant wines but the occasional estate bottled selection like Mont-Redon was available at a premium price. In the 1950s a new style of early-drinking Chateauneuf du Pape was developed largely relying on carbonic maceration. This dip in quality was soon met with a rise in price.
The American wine boom of the early 1970s led to the massive price escalation of the 1971 and 1972 Bordeaux vintages. These price increases far exceeded the effects of the revaluation of international currencies from the fixed Bretton Woods system to a free-floating system. This caused most European wines to increase in price some 10% to 20%. In 1973, however, the favored Chateauneuf du Pape doubled in price in a matter of months.
The popularity of Chateauneuf du Pape plummeted due to price and by 1981 The New York Times called it "France's Forgotten Red". Over the next year wines from such traditional estates as Chateau de Beaucastel and Chateau Mont-Redon were once again available at reasonable prices. These offerings began with the recently released and outstanding 1978 vintage. A few older vintages were available too.
Lost amongst the turmoil of price escalation and carbonic maceration is discussion of the vintage of 1964. This vintage is considered excellent but yields were significantly reduced by a summertime hailstorm. Throughout this post-war period, Chateau de Beaucastel is consistently described as a traditional Chateauneuf du Pape estate fashioning wines meant to age. Curiously enough, it is the first vintage in which Jacques Perrin employed his vinification a chaud technique where he heated the grapes.
John Livingstone-Learmonth considered the 1964 Beaucastel "a supreme wine". It was recently served as the oldest wine at a tasting of thirteen vintages of Beaucastel.
The Beaucastel tasting was organized by Darryl Priest and stocked with wines from a total of ten attendees. Darryl felt that lamb would be an ideal accompaniment to old Beaucastel. It was from a single lamb that six out of seven courses were created for us by Chef Marjorie Meek-Bradley at Ripple in Washington, DC. Here is the menu:
lamb tenderloin tartare, sicilian pistachio, za'atar cracker
glazed lamb rib, corn pudding, crispy squash blossom
lamb loin carpaccio, baby heirloom tomatoes, cucumber, smoked labneh
lamb neck ragu, roasted potato gnocchi, fillet beans, harissa, parmesan
rack of lamb, roasted leg, charred eggplant, oven roasted tomatoes
slow roasted lamb shoulder, merguez sausage, braised rainbow chard
lemon verbena panna cotta, raspberry coulis, apricots, sable
After starting with a very drinkable NV Billecart-Salmon, Champagne Brut Rose we launched into the Beaucastel. We drank the wines from oldest to youngest. The two bottles of Hommage were decanted and the old bottles were simply popped and poured. We largely rotated who started off pouring the wines so no one person would be stuck with the dregs.
Though a few bottles were shamefully off, such as 1978 and 1989, there were many excellent wines. My favorites list includes 1964, 1979, 1981, 1990, and 1995 Hommage. For this post I will just comment on the oldest vintages as they are the least known.
The biggest surprise of the night was the 1964 Beaucastel. Due to the high prices of Chateauneuf du Pape in the 1970s, less was imported and sold in America. This in part contributes to the difficulty of finding older vintages here. This particular bottle came from a parcel that Mannie Berk, The Rare Wine Company, purchased several years ago from a European cellar.
The bottle, label and capsule were in pristine condition and so was the cork when I extracted it. A quick sniff revealed good fruit on the nose and a remarkable amount of fruitiness in the mouth. Incredibly, the wine opened up with air and continued to drink well for nearly four hours. David Bloch was reminded of a bottle of 1964 J. Mommessin, Clos de Tart that he, Lou, and I drank this summer. They both taste of a similar period and style. If you review older articles about Chateauneuf du Pape it was at times equated as a less expensive Burgundy. In fact there are a handful of advertisements in England and America where Chateauneuf du Pape is listed under the heading Burgundy! Everyone at the table commented on this wine. Though no consensus was formed, there was discussion of the 1981, 1990, and 1995 Hommage as being favorites of the night. I will add one observation. The bottle of 1964 was the first one finished off including the very last dregs.
This was my second time tasting the 1976 vintage this summer. Both from bottles Darryl sourced. This evening the 1976 was less advanced but it is still a solid wine at best. The 1979 vintage proved very interesting. It is an acidity driven vintage, bright and not ripe like the 1964. I kept returning to my glass to be consistently surprised at how youthful it stayed. Bill is spot on with his comment that it is on the same glacial pace of development as the 1964. In contrast the 1981 vintage is a beautiful, elegant, and gently ripe wine that is drinking very well right now. Please find my tasting notes below.
NV Billecart-Salmon, Champagne Brut Rose
Imported by T. Edward Wines. Alcohol 12%. There is a good, fruity start followed by the presence of a yeast bit but the fine, ripe fruit soon takes over. This is a generous wine with balanced bubbles, and even some grip in the finish. I would not be surprised if some wine saw oak for there is a sense of old wood. Drinking great right now. ***(*) Now.
1964 Domaine de Beaucastel, Chateauneuf du Pape
Imported by The Rare Wine Co. Though light in color there are plenty of aromas and flavors. It begins with earthy, garrigue infused aromas that open with air to reveal sweaty, red strawberry fruit. In the mouth the flavors quickly fill with ample flavor and incredible amounts, for its age, of red fruit. This wine is very much alive with brighter red fruit towards the finish and lively acidity throughout. It ends with an ethereal, mineral finish. This bottle drank great over four hours. Clearly this is a wine from a different era. ****(*) Now but will last.
1976 Chateau de Beaucastel, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. Darker than the 1964. The nose sports more stink and barnyard but does reveal a floral and herbal freshness. The flavors are controlled with an acidity driven start and short finish. There is a fair amount of barnyard character here but it is not off putting. Less advanced than the bottle tasted last month but it leaves a similar impression. ** Now.
1978 Chateau de Beaucastel, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. The nose is rugged, smells older and past-prime, eventually of blood. The palate confirms this is not in the best shape for it is compact and short in flavor. The acidity and aftertaste are there but this bottle is old and not a good representative. Not Rated.
1979 Chateau de Beaucastel, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. The lively color is promising and fulfilled by the sweaty aromas of leather and smoke. This is an acidity driven wine with red fruit, structure, and surprising youth. It is well-balanced with gentle earthiness and watering acidity. This old-school wine will never be as generous as the 1964 but it will certainly drink well just as long. **** Now – 2031.
1981 Chateau de Beaucastel, Chateauneuf du Pape
Imported by The Rare Wine Co. Alcohol 13.5%. The beautiful and fine nose balances earthy and olive aromas. In the mouth the fruit, earth, and acidity are well balanced. This wine has levity with elegant, ripe fruit and a gentle, ripe sweetness that lingers in the mouth. **** Now – 2021.
1983 Chateau de Beaucastel, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. A very different wine with aromas of flowers and candy. With some rough and hard flavors, plenty of acidity, and a tangy finish it is time to drink up. ***(*) Now.
1985 Chateau de Beaucastel, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. Lactic nose. Not right. Not Rated.
1989 Chateau de Beaucastel, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. There is some VA on the nose which the palate confirms as a slightly underperforming bottle. There is however plenty of ripe, strawberry fruit, and strength. Not Rated.
1990 Chateau de Beaucastel, Chateauneuf du Pape
Alcohol 13.5%. There is a great nose which conveys tension and complexity with fresh aromas of garrigue, fruit, saddle leather, and stink. In the mouth, this wine has youthful grip, lovely balance, a firm finish, and an inky aftertaste. There is plenty of flavor in the end. ****(*) Now – 2035.
1998 Chateau de Beaucastel, Chateauneuf du Pape
Alcohol 13.5%. There are pure flavors of clean, assertive fruit driven by acidity. It shows the grip and tang of the vintage. This is a strong wine with old-school flavors of Kirsch. A good wine. **** Now – 2036.
2001 Chateau de Beaucastel, Chateauneuf du Pape
Alcohol 13.5%. This is so young with clean flavors of strawberry and cherry fruit. It is still in early development as it oscillates between flavors of fruit then garrigue and cedar. Good acidity. ***(*) 2021-2036.
1994 Chateau de Beaucastel, Hommage a Jacques Perrin, Chateauneuf du Pape
Alcohol 13.5%. The nose is subtle with mature, earthy aromas. The softer and gentle entry brings dark, sweeter fruit and garrigue in the finish. A fine wine that could use a longer finish, suggesting it is time to drink up. **** Now.
1995 Chateau de Beaucastel, Hommage a Jacques Perrin, Chateauneuf du Pape
Imported by Vineyard Brands. Alcohol 13.5%. Those nose offers animale aromas with bits of berries and Kirsch poking through. In the mouth the concentrated, powerful flavors of ripe fruit cling to the mouth leaving extract in the aftertaste. The flavors are also accented by animale notes. The power is driven by acidity leaving fine, drying tannins. **** Now – 2030.
The dessert wines were led off by the 1973 Domaine des Baumard, Quarts de Chaumes. This is a vintage that Phil Bernstein recently tasted at Baumard, where it is still available, so he imported a small quantity. It is lovely stuff! It is complex from decades of age but it is also very lively. There is even a curious red berry fruit flavor. The combination of residual sugar and acidity will see this wine through for decades to come. The 1988 Chateau Raymond-Lafon, Sauternes is drinking great right now. I love Sauternes and this bottle did not disappoint. The 1989 Huet, Moelleux Le Mont Premiere Trie, Vouvray reminds me of an apple orchard but it was too subtle and short in the finish to warrant much excitement.
1973 Domaine des Baumard, Quarts de Chaumes
The nose was stinky at first with cheese and some tuna. This is a tight and vigorous white wine with flavors of apricots, apple spice, and creme brulee. It is a little thick with noticeable residual sugar. It is quite complex and offers surprising red berry fruit in the middle. There is plenty of acidity that will see this wine through many years to come. **** Now – 2036+.
1988 Chateau Raymond-Lafon, Sauternes
Imported by Luke's Distributing Co. Alcohol 13.5%. The attractive amber color is followed by a robust nose. The tangy fruit is matched by well-balanced residual sugar and acidity. It soon becomes clear there is great sweetness here from ample residual sugar. Drinks well right now. ***(*) Now-2020.
1989 Huet, Moelleux Le Mont Premiere Trie, Vouvray
The subtle nose is followed by apple and fallen orchard fruit making it the most vinous of the dessert wines. It is perhaps, a little subtle and short to warrant future aging. *** Now.
Huet to Go!
David Bloch drinks a fine bottle of Chenin Blanc.
2011 Domaine Huet, Vouvray Sec Le Mont
Deep egg yolk yellow in the glass. Nose showed plenty of citrus and snappy green apple. In the mouth, this full-bodied wine displays orange, lemon, granny smith apple and a combination of spices, smoke and maybe some flinty notes too. If there is any residual sugar it is well hidden and the wine drinks dry. This is a youngster and will benefit from further time in the cellar. Finishes very long. Serve cool. A very fine bottle.
Two Good Values from Vouvray
I recently asked Phil for some Chenin Blanc recommendations. He promptly suggested these two wines which are featured in this post. I must admit they are quite nice for the price. Similarities include floral white fruit, ripeness, lively acidity, and minerals. From there the Monmousseau is a bit more soft and generous with the Margalleau showing rather energetic acidity. Why not try them both at the same time? You do not have to worry about finishing the bottles right away for the drink very well over several days in the refrigerator. These wines were purchased at MacArthur Beverages.
2010 Monmousseau, Clos de Vigneau, Vouvray – $15
Imported by Kysela Pere et Fils. This special cuvee is 100% Chenin Blanc sourced from vines averaging 35 years of age. Alcohol 12.5% vol. The color is a light straw-yellow. The light+ nose reveals melons and dry floral aromas. In the mouth there are initial ripe flavors which are a touch sweet then tangy acidity kicks it. The flavors are generously full with a mineral finish. This tastes young. *** Now-2017.
2010 Domaine du Margalleau, Sec, Vouvray – $14
Imported by DS Trading Company. This wine is 100% Chenin Blanc sourced from vines on clay-siliceaous soils with flint stones. It is fermented then aged on the fine lees in stainless steel tanks. Alcohol 12.5% vol. The color is a light straw-yellow. The light+ nose reveals floral white fruit with a light ripe texture, and aromas of ripe pear. In the mouth there is an immediate burst of fruit riding a wave of acidity then a fresh, gentle ripeness. There is good, not quite creamy, body and acidity on the tip of the tongue. The flavors are of floral fruit in the middle and stones in the finish. *** Now-2016.
Bubbles For Jenn
You will not find many sparkling wine posts on this blog. Since the blog was started last Spring the sparkling roses from Bugey-Cerdon have been our constant companions. However Jenn has become interested in drinking drier, white sparkling wines. I asked Phil at MacArthurs for three diverse selections so we could begin searching for our next house bubbly.
Jenn does not care as much for German Rieslings so I poured her a glass of the Dr. Loosen without revealing the bottle. She smelled the Sekt and upon drinking it, looked at me suspiciously. "It is Riesling," I commented. "Ah, ha! I can taste that," she replied. After finishing the glass she noted, "Not bad, it is different, but there are too many Riesling flavors for me." She is correct but I really enjoy Riesling and found this bottle quite flavorsome for the money. Jenn immediately liked the Lonko for the "more classically dry" style. I did not like it at first but after two or three days, I found it had become quite good with its subtle balance of yeast, fruit, bubbles, and dryness. We wrapped it up with the Catherine & Pierre Breton wine. A good wine, tilting towards apple and chalk flavors, that really shines after two or three days.
All three of these bottles were quite different so if you know the style you prefer then my notes should help you pick a bottle. If you do not know then try all three. The Dr. Loosen is a strong value in a quenching style. Both Lonko and Breton reveal themselves after two or three days.
NV Dr. Loosen, Riesling Sekt, Mosel-Saar-Ruwer – $12
This bottle was imported by Loosen Bros. This Trocken wine is 100% Riesling that was produced using the Charmat method. There is a good nose of yeasty, stones. In the mouth the ripe bubbles deliver fine flavors which are initially fruity then turn to stones. The flavors become mouthfilling with notes of yellow stone fruit. There is a stoney aftertaste.
2007 Lonko, Extra Brut, Patagonia – $12
This wine is imported by Kysela Pere et Fils. This wine is a blend of 60% Chardonnay and 40% Pinot Noir that was produced using the traditional Champagne method. It is a light yellow stone color in the glass. In the mouth the flavors start off yeasty before a little burst of fruit then the wine dries out with fine, sweet bubbles. The flavors then return in the aftertaste with yeasty, toast, and dark notes. On the third night it developed sweet citrus flavors with the finish stepping out with ripe fruit flavors. This is young and needs air.
NV Catherine and Pierre Breton, La Dilettante, Brut, Vouvray – $20
This wine is imported by Kermit Lynch. The fruit for this Vouvray Petillant is produced from 40-year-old Chenin Blanc vines. It is produced using the traditional Champagne method and is typically a blend of two vintages. It is a light yellow color in the glass. The nose is light and yeasty with apple aromas. In the mouth there are ample bubbles which easily bursting bubbles and a pronounced apple flavor. The flavors morph into cider before taking on a minerally and chalky aftertaste. On the second day the apple aromas subdue as spices come to the forefront. The bubbles themselves become lush in this delicately balanced wine.


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Sean Gallagher, 3-page article. Chapters:
– The GRU order of battle
– Reconnaissance
– Infrastructure, bought with Bitcoin
– Spear phishing
– The pillaging commences
– Burned and burning
– A little help from a friend
– Retargeting
– "Could have been lots of people":
Introduction excerpt:
In a press briefing just two weeks ago, Deputy Attorney General Rod Rosenstein announced that the grand jury assembled by Special Counsel Robert Mueller had returned an indictment against 12 officers of Russia's Main Intelligence Directorate of the Russian General Staff (better known as Glavnoye razvedyvatel'noye upravleniye, or GRU). The indictment was for conducting "active cyber operations with the intent of interfering in the 2016 presidential election."
The filing [PDF] spells out the Justice Department's first official, public accounting of the most high-profile information operations against the US presidential election to date. It provides details down to the names of those alleged to be behind the intrusions into the networks of the Democratic National Committee and the Democratic Congressional Campaign Committee, the theft of emails of members of former Secretary of State Hillary Clinton's presidential campaign team, and various efforts to steal voter data and undermine faith in voting systems across multiple states in the run-up to the 2016 election.
The allegations are backed up by data collected from service provider logs, Bitcoin transaction tracing, and additional forensics. The DOJ also relied on information collected by US (and likely foreign) intelligence and law enforcement agencies. Reading between the lines, the indictment reveals that the Mueller team and other US investigators likely gained access to things like Twitter direct messages and hosting company business records and logs, and they obtained or directly monitored email messages associated with the GRU (and possibly WikiLeaks). It also appears that the investigation ultimately had some level of access to internal activities of two GRU offices.
This is the first time that President Donald Trump's Justice Department has filed official charges against members of a Russian government agency for taking actions intended to influence the outcome of the 2016 presidential campaign—though Rosenstein was careful to assert that there was no allegation that votes were changed by this operation. The indictment details match up with much of what we've already learned about the information operations campaign run by the GRU. But the new findings went further, comfortably identifying each person behind the various elements of the campaign, from the first spear phish to the final data theft.
After digging into this latest indictment, the evidence suggests Trump may not have made a very good call on this matter. But his blaming of the victims of the attacks for failing to have good enough security, while misguided, does strike on a certain truth: the Clinton campaign, the DNC, and DCC were poorly prepared for this sort of attack, failed to learn lessons from history, and ignored advice from some very knowledgeable third parties they enlisted for help.
Latest Mueller indictment offers excruciating details to confirm known election pwnage.
Source: How they did it (and will likely try again): GRU hackers vs. US elections


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On 14th Dec, 2018, a report themed on "Postgraduates' experience and career development, along with afterthoughts on academic research" delivered by the Director of Tianjin University Emerging Engineering Education Center, Professor Gu Peihua of the School of Mechanical Engineering for staffs and all Ph.D. Candidates in the School of Mechanical Engineering. Dean Wang Tianyou, Vice-dean Cao Shuqian, Jiao Kui, Ke Liaoliang and all the other chiefs attended the seminar, which was presided over by Vice-dean Sun Tao.
To make younger staffs and Ph.D. Candidates have a thorough understanding on the current situation and the fine times in which the contemporary graduate students are living, Gu firstly introduced the current international and domestic academic environment and the relevant situation of the construction of Emerging Engineering Education in our university. After that, Gu suggested on how to comprehensively choose scientific research topics, doctoral candidates should read mass literature while taking notes to make a periodic summary.
Later, Gu advised that Ph.D. Candidates should set higher standards, strict self-requirements while improving their writing and communication skills with his academic experience at McMaster University. He stressed that university teachers are scholars that concentrate more on scientific research, not only should they guide students, but also become models for them. Academician Gu also shared his methods of writing academic papers, then gave best wishes to all graduate students.
After the meeting, Gu had an in-depth exchange with the doctoral candidates and staffs attending the meeting, answered the questions raised by students with kindness and patience. In the end, Dean Wang Tianyou instructed participants to bear in mind the expectations given by Gu, to make further efforts in their scientific research in the future, to achieve satisfying results, and to reap a more splendid life.
By: Li Jinding, School of Mechanical Engineering
Photo: Ma Tianming
Editors: Qin Mian and Keith Harrington
Copyright © 2018 Tianjin University


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Boston February 8, 2001Agreeing that the protection of research subjects is paramount, the leaders of eight of the nations top-10 NIH-funded medical schools and another six nationally prominent leaders in academic medicine have drafted a set of guidelines that would clarify, strengthen, and add structure to most research institutions policies for dealing with financial conflicts of interest that can arise from collaborations between faculty and industry.
"While academic-industry collaborations are essential if patients are to benefit from the current biomedical revolution, the integrity of those relationships must be monitored by policies that are clearer and more stringent than is the norm today," said Harvard Medical School dean Joseph B. Martin, who convened the group.
The groups recommendations address inconsistencies and gaps in policies described in a series of four articles in the November 1 JAMA and the November 30 New England Journal of Medicine that the group reviewed when they met in Washington, D.C. on November 27 and 28. In the weeks since, the group has refined the draft proposals developed at the meeting and is submitting them this week to the Association of American Medical Colleges, which has formed a committee to review financial conflicts-of-interest policies for medical schools and teaching hospitals nationally.
The proposals are designed to guide individual institutions as they review their own conflict-of-interest policies and were drafted with an eye to refining some of the weaknesses and gaps cited in the November journal articles. In particular, the proposals recommend that institutions consider the following actions:


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Customer Review for NCYBRCHBLK
Marketing Manager
Light and easy to put together. Would have five starts but the bag came with a broken zipper.
Comments (1)
While we love that your happy with the stand, we'll be reaching out to assist with the carrying case. A broken zipper won't do! Thank you for letting us know.
Posted one year ago by Displays2go


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Energy Jewelry
Tween & Teens
Online Videos
"The Science of Life"
Ayurveda: Ancient Wisdom for Modern Times
Ayurveda refers to the
"Knowledge or Science of Life". Ayurveda is a mind-body, holistic system of health care that teaches us that when we understand our natural constitution and align ourselves with natural rhythms and cycles of life, we can achieve optimal health. It teaches us that we each are a unique biological, psychological and social force and therefore each person's path toward health is unique. Ayurveda offers tools for assessment and understanding of our uniqueness based in the five physical elements (earth, water, fire, air and ether (space), and it offers tools for action to establish balance and harmony when are out of synch and struggling.
Ayurveda answers questions of:
does one person get up and 5am and run 10 miles and another needs three cups of coffee to form a sentence by 9am,
one person can seem to eat anything and not gain weight and another struggles to lose weight no matter what diet,
does one person sleep like a rock and another wakes frequently and into full conversations in their head and
one person has a calm and steady mental and emotional disposition and another has an anxious or fiery disposition.
When working from an Ayurvedic perspective you will learn how food, movement, lifestyle and relationships have an impact on your alchemy (your unique mind-body chemistry). You will understand how what you consume (not just food, but what you hear, see, and interact with as well) effects your "dosha"- your constitution based in the five physical elements. Life, stress, seasons & consumption, can throw you out of balance and Ayurveda has the tools of awareness and the tools of action to help you establish balance, awaken your healing potential, and achieve optimal health.
Ayurveda & Holistic Wellness Consultation
In the Initial Ayurvedic and Holistic Wellness Consultation we will address all mind, body, and emotional health concerns. Integrating the wisdoms traditions of Psychology, Yoga and Ayurveda we will develop a unique and holistic picture of your health and we will identify specific practices, interventions and strategies that will help improve health and well-being. Assessments will include identifying your constitution (dosha)- your physical, mental and emotional state and uncover imbalances causing low energy, digestive issues, anxiety, depression, sleep disturbance and any other concerns you have. This holistic assessment will generate a specific and unique protocol that will address all issues and create a plan to improve health and well-being based on your goals. Drawing from Psychology, Ayurveda and Yoga, your plan will include personalized recommendations in nutrition, lifestyle, stress management, health behaviors, emotional healing, thought regulation, breathing practices and exercise.
You are a unique dynamic biological and psychological force and the initial consultation will give you an accurate view of your healthiest self and how to get there.
Ayurveda Follow-Up
Ayurveda is self-healing, but you need guidance and support to facilitate the healing. After understanding your unique alchemy in the AHW Initial Consultation and beginning your journey into health, the follow up appointments will help you adapt your practices to the changes in your life. Ones alchemy is influenced by time of day, seasons the year, seasons of life, stress, lifestyle, and relationships and these are always in flux. AHW follow-up will offer you ongoing tools and support. Follow-up appointments allow time for you to integrate your recommendations, return with new insights and observations, and delve deeper into creating balance. These appointment will also adjust and add to your current protocol to build an effective
of skills and strategies to
maintain health under all conditions.
Schedule and Ayurveda Consultation
Ayurveda Workshops & Classes
Throughout the year, as the seasons change, a variety of Ayurveda & Yoga workshops and classes will be offered. Please check the class schedule to see what is coming up. Here are examples of some of the workshops and classes:
1/24 or 25:
Intro to Ayurveda: Understanding Your Mind-Body-Emotion Type :
Ayurveda and Aromatherapy
2/21 or 22:
Ayurveda and Dosha: Foods for Balance
Ayurveda Health Habits: Dinacharya- daily practice to support mind-body health
Ayurveda & Yoga Spring Practices
Ayurveda & Agni: Stoking the Digestive Fire
Ayurveda & Yoga: Summer Practices
Fall Rejuvenation
Ayurveda & Yoga: Fall Practices
Ayurveda and Seasonal Eating
Sign-up for Workshops or Classes
541 W Highlands Ranch Pkwy #106, Highlands Ranch, CO 80129
(303) 284-9524
© COPYRIGHT 2017 Mind Body Life Transformation Center
Energy Jewelry
Tween & Teens
Online Videos


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Worlingham gets new crossing
PUBLISHED: 15:52 12 November 2010
NEW traffic safety measures have been unveiled on a road where a horrific crash left eight schoolchildren needing hospital treatment last year.
Residents in Worlingham have long been calling for a safe place to cross Lowestoft Road.
Last September, the busy road was the scene of an incident after a car mounted the pavement outside All Saints' Church and collided with a party of schoolchildren.
Now a new zebra crossing has now been unveiled about half a mile from the spot where the crash happened.
The crossing has been funded by Suffolk County Council and is part of a package of improvements which includes new signs as people enter the village, a cycle lane, footpath and lighting improvements on either side of Lowestoft Road and a new anti-skid road surface near the crossing.
Michael Culyer, chairman of Worlingham Parish Council, said the need for a crossing had been recognised for many years and praised county and district councillor Chris Punt for making it happen.
He said: "This is something that has been ongoing for a lot of years. A parish plan was carried out in 2009 and residents clearly expressed the need for a crossing at the junction of Hillside Avenue and Lowestoft Road.
"It was Chris Punt who was really energetic in getting something done and thanks must go to him.
"He could see the safety concerns as we had an island and I felt that if you were crossing there you could be stuck in the middle with HGVs and busses coming past. This could be very frightening.
"Apart from this one there are no other dedicated crossings in Worlingham and we could really do with more. This is the old Lowestoft road and people do have a tendency to go pretty quick."
Mr Culyer added: "This is good news for Worlingham. The crossing should slow traffic down and will provide a safe place for young and old to cross."
Mr Punt said: "People wanted a crossing there and waited a number of years. I got on the case and pushed it through." He added: "I think it ticks another box, now on to the next!"


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EUGENE, Ore. – Hundreds of Eugene's most vulnerable received a free Christmas meal Wednesday thanks to the Eugene Mission.
Leading up to the dinner, hundreds of staff and volunteers contributed countless hours to make food, set tables and decorate for the annual event.
Executive Director Sheryl Balthrop anticipated about 500 people to attend the two dinners, which were held at separate times to accommodate both men and women.
For many of the people experiencing homelessness, the mission is the only place to stay and get a warm Christmas meal.
Debbie Slagley is staying at the Eugene Mission and said her plans for Christmas would look very different if not for the mission.
"I would probably be walking, probably on the freeway because that's what I do when I get scared," Slagley said.
Dozens of volunteers gave up time with family on Christmas in order to make the dinner happen.
"Someone asked me the other day 'is this your family for Christmas and I said yes'. So, I realized these people are my family for Christmas" Ariel Friesner, a guest at Eugene Mission, said.
Many guests expressed gratitude for all the work that went into preparing the meals, which included ham, turkey, potatoes, vegetables and pie.
"It's kind of nice to have all these volunteers come help us and all that. And try and get us back on our feet," Callahan Jones said.
Related Content
- Eugene Mission serves Christmas dinner for hundreds
- Eugene Mission hosts hundreds of people for Thanksgiving dinner
- Eugene Mission hosts Christmas meals
- Eugene Mission receives hundreds of new coats
- Mission accomplished: Eugene Mission finds home for resident
- Eugene Mission kitchen opens for Thanksgiving
- The Eugene mission needs diapers donated
- Eugene Mission benefits from the Ultimate ThanksGIVEaway
- Eugene Mission offers new veterans' program
- Handwritten letter inspires hope at Eugene Mission


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In India, there are approximately 650 million mobile phone users, and more than 300 million of them have a smartphone, according to several industry analysts. India has nearly as many smartphone users as the United States has people, and it's about to get many millions more. Surging mobile data consumption surpassed the combined usage of the United States and China in 2017, a year that saw the landscape of the India telecom sector being altered with bitter competition. In what could be considered as a transformational year for the Indian telecom sector, 2017 saw mobile operators consolidate like never before, leaving just three major players in the market by the end of the year. In addition, the launch of new technologies such as Voice over LTE (VoLTE) services challenged operators to stay competitive and relevant. How did Airtel take up this challenge?
Airtel decided to meet the competition head on. It not only is investing heavily in improved network infrastructure, but also is launching new technologies and products. With this investment comes the need to improve operational efficiency through automation and adaptive allocation of network resources where needed.
The Airtel mobile network has become extremely complex, with multiple technologies -- 2G, 3G, LTE, macro and small cells, and Wi-Fi -- from multiple vendors, all in the same geographical area, and with denser deployments than ever.Airtel needs the network to ensure that customer experience remains high whether indoor or outdoor, in all coverage areas, despite the exponential increase in data usage. Managing a network of this caliber has becoming a major operational challenge for Airtel.
Airtel needed this enhancement to improve its mobile customers' user experience on its network and to stay months ahead of the competition.
Airtel has been focused on a critical project using Self-Optimizing Network (SON) software for its 3G network and now is implementing it to cover its 4G network, supporting VoLTE services.
This solution now covers multiple cities across India, interworking with equipment from all major radio vendors. The SON solution enables Airtel to simplify and automate its network operations practices and to focus more on creating value for its customers.
Airtel envisioned the enrichment of SON with subscriber-specific information and predictive analysis for network performance. Airtel is incorporating these enhanced use cases with SON by integrating thirdparty data sources. Such integration will enable SON to perform user-centric analysis, using new data sources, such as customer experience systems, geolocation, crowdsourcing, and big data analytics.
Retaining existing customers and improving their experience by using user-centric optimization is extremely important in the current Indian competitive environment. Delivering the right performance for specific customer service levels (that is, Gold, Silver, and Bronze) or accounts is a strategic imperative, but a huge challenge for mobile operators. Subscriber data is critical to enabling the network performance visibility required to differentiate the customer end-user experience.
The Cisco® SON solution is the only solution that supports integration of third-party data sources to enrich SON decisions.Cisco enhanced SON introduces user-centric optimization based on supplemental data sources, such as customer experience systems, geolocation, crowdsourcing and big data analytics. With it operators can offer differentiated QoE to their subscribers. Its added machinelearning capabilities enable SON to proactively predict performance degradation and the most effective action to prevent it.
New technologies. New services. New revenue streams. Even whole new markets. Airtel is building a completely automated network platform that self-monitors, adjusts, and optimizes the network without manual intervention. The machine-learning intelligence of Cisco SON embeds intelligence into the network, takes proactive control from the hardware and delivers the automated functions needed to compete more effectively. Its open, hyperprogrammable architecture consolidates multivendor, multidomain networks into sleek, agile, unified systems.
With complexity growing as networks scale, service providers are adopting more analytical software solutions to identify and react to triggers in their networks. How can they transform analysis into action? They need machine-learning automation that executes changes, while continuing to learn and create repeatable processes.
Cisco SON can connect with a Root Cause Analytics (RCA) system to automate maintenance and optimization of the network by creating a closed loop for monitoring, analysis, and action, taking the manual factor out of the loop.
Example use cases where the Cisco SON solution can automate and optimize, bringing real recurring, sustainable value to Airtel, include:
With a changing network and the launch of new technologies comes the demand to rapidly deliver new automation tools. Cisco SONFlex open APIs make the Cisco SON platform accessible for Airtel or third-party innovation. It enables hassle-free SON development, abstracting the complexities of the underlying vendor equipment and management systems. It also provides the conflict management services essential to enable multiple SON applications to optimize the network simultaneously.
Bharti Airtel Limited is a leading global telecommunications company with operations in 20 countries across Asia and Africa. Headquartered in New Delhi, India, the company ranks among the top 4 mobile service providers globally in terms of subscribers. In India, the company's product offerings include 2G, 3G, and 4G wireless services; mobile commerce; fixed line services; high-speed DSL broadband; IPTV; DTH; and enterprise services, including national and international long-distance services to carriers. In the rest of the geographies, it offers 2G and 3G wireless services and mobile commerce. Bharti Airtel had more than 304.9 million customers across its operations at the end of the March 2018 TRAI Report.
"Mobile consumers in India are expecting world-class experience, which we are fully committed to provide by deploying leading-edge technologies and using advanced machine learning to operate our network efficiently," said Abhay Savargaonkar, CTO, Airtel India. "Our collaboration on this project with Cisco has helped us to dynamically adjust our network during an exponential increase in voice and data traffic. With the machine-learning intelligence of Cisco SON, we can automate core operations and analytical processes to repurpose more intelligence into the network vs. in the hardware."


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Re: [Xen-devel] [PATCH 0/2] 32bit gdbserver-xen/libxc to debug 64bit guest
On 2/11/07 23:35, "Mukesh Rathor" <mukesh.rathor@xxxxxxxxxx> wrote: >> The sparse tree should be overlaid a normal full gdbserver tree, so user.h >> should be in the same place whether you've modified it or not. So I don;t >> see why you'd need to pull in every file that includes user.h. > > You are correct, I fixed it and will resubmit the patch, I guess with > a new email. The new patches look much better! >> The 32-on-64 compat layer inside Xen already builds 32-bit versions of >> structures when building 64-bit Xen. I think they're under include/compat/ >> or something like that. It would make sense to make use of those rather than >> hack up the original headers with explicit compat types. > > I noticed that. But I am looking for 64bit struct versions when building 32bit > libxc. I figured coming with similar macros the other way would make the > whole think too complex, so adding explicit compat types made sense. > Besides, we kinda needed a debugger soon :). Well, given we can build 64-bit domains from 32-bit dom0, I'm pretty sure we can work out how to interrogate their state from 32-bit dom0, without needing to modify any of the public headers. I'm sure we can clean this up and get the improvements in without too much trouble. -- Keir _______________________________________________ Xen-devel mailing list Xen-devel@xxxxxxxxxxxxxxxxxxx http://lists.xensource.com/xen-devel
Lists.xenproject.org is hosted with RackSpace, monitoring our


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About OSH
The Co.As.It. OSH program provides each student with 36 weeks of quality Italian lessons, a workbook, free access to an online platform with interactive activities and all insurances for only $499 for the full year. This works out to be just under $7 per hour!
Students are exposed to a fun and educational experience that allows them to explore the wonders of all things Italian. They get to:
- learn the Italian language
- make new friends in an after school activity
- receive free supplementary educational aids
- participate in competitions
- free access to online learning and interactive activities
- perform in end-of-school year Italian performances
- have the chance to win a Minister's Award for Excellence
Co.As.It. teachers are friendly, dedicated, experienced and approved to teach by the Department of Education - Community Languages Program. Our teachers follow the Out-of-School Hours teaching program developed by Co.As.It in conjunction with the K-12 Italian Syllabus of the NSW Board of Studies.
In addition to learning a second language, there are many benefits our program offers your children:
- prepares them to communicate with people from other cultures
- deepens their understanding of global diversity
- generates a sense of personal achievement, satisfaction and confidence
- encourages them to think in a different way, which increases their intellectual capacity
- gives them knowledge and experience associated with the rich history and culture of both Italy and Europe
- advantages them in the workforce where the skills become useful in many sectors and professions including hospitality, tourism, customer service and finance
- courses are available at all levels and are suitable for absolute beginners to advanced learners
Classes are open to children currently enrolled in a day school from the ages of 5 to 17. Lessons are of 2 hours duration per week and classes may have a minimum of 15 to a maximum of 25 students. The program runs as per school year, from the beginning of February to December.
Classes are organised according to the following levels:
- Primary Classes: Kindergarten to Year 6
- Secondary Classes: Year 7 to Year 12*
- Advanced: Italian Club Kindergarten to Year 6
What is the Italian Club?
Is your child already a fluent Italian speaker?
The Italian Club will provide your children with the opportunity to attend lessons conducted solely in Italian by fully qualified teachers who are native Italian speakers. The aim of the course is to not only maintain a high level of Italian but also to encourage students to develop their language skills further.
The Italian Club is open to children from Kindergarten to Year 6 and held at Kegworth Public School on Wednesdays from 3.40pm-5.40pm.


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Create Movement Pilates
Business Address: 265A Bluff Rd Sandringham VIC 3191
Additional Information
Business contacts: Claudia Buehrer
Practitioners: Claudia, Sinead, Larisa
Price: $$
In business since: December 2017
Number of staff: 2-10
Working hours: Before work, Morning, Luncthime, Afternoon, After work
Australian Business Number (ABN): 89550845789
Qualifications and certifications: Diploma Pilates Teacher and Slings Myofascial Training Practitioner
Kid friendly: No
Parental supervision: Drop-off
Type of sessions: 1-on-1, Group
Fitness levels: Beginner, Intermediate, Advanced
Gender: Female
Age groups: Teen, Young adult, Adult, Senior
Pregnancy friendly: Yes
Wheelchair access: Yes
Service location: Our location
Cafeteria on site: No
Disability and special needs facilities: No
After-hour services available: Yes
Costs: Per session/class
Details of these costs: Class pass, Privat and Duet session
Medicare rebate available: No
Private health rebate available: No
Payment options: Direct Deposit, Credit Card
Working days: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Special Offers
This business has no special offers.
This business has no events.
This business has no reviews yet. Be the first to write a review.
Expert Articles
This business has no expert articles.
Business Coverage
This business also services the following suburbs:
- Beaumaris 3193 (VIC)
- Bentleigh 3204 (VIC)
- Bentleigh East 3165 (VIC)
- Black Rock 3193 (VIC)
- Brighton 3186 (VIC)
- Brighton East 3187 (VIC)
- Brighton North 3186 (VIC)
- Caulfield East 3145 (VIC)
- Cheltenham 3192 (VIC)
- Elwood 3184 (VIC)
- Hampton 3188 (VIC)
- Hampton East 3188 (VIC)
- Hampton North 3188 (VIC)
- Highett 3190 (VIC)
- Mckinnon 3204 (VIC)
- Mentone 3194 (VIC)
- Moorabbin 3189 (VIC)
- Moorabbin Airport 3194 (VIC)
- Moorabbin East 3189 (VIC)
- Sandringham 3191 (VIC)
- St Kilda East 3183 (VIC)
Business Categories
This business offers the following services or products:
- Beginner Pilates
- Classical Pilates
- Contemporary Pilates
- Pilates Instructors
- Pilates Training Courses
About Health4You
At Health4You our mission is to connect people with health and fitness services and make it quick and easy to find, compare and select the best health and fitness professionals based on your search criteria. We are building the most comprehensive online marketplace for health and fitness services in Australia where all types of services including gyms, massage, meditation, personal trainers, physiotherapists and spas can be found and contacted quickly and easily. If you have used one of the health or fitness specialists on Health4You, can you please review that business on the website?
If you offer health and fitness services of any description, please add your details to the site and become part of our online marketplace today.


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Scalp Micropigmentation is a non-invasive treatment that uses detailed micro-needles to deposit pigment into the scalp. The result creates the appearance of tiny hair follicles that help thicken and restore the look of fuller hair. If you are starting to thin, recede, or if you are completely bald, we can give you the look of a short buzz cut.
To create the most natural appearance possible, on average, patients receive two to three treatments spaced out 10-14 days between each session, followed by "touch ups" every 4-6 years, if needed. For most clients, the pain minimal and it's consistently less painful than traditional tattoos. After your session, you won't experience any further discomfort.


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The folks at Rootstock have come up with a lovely, simple list of the Top 5 Reasons to Host an Earth Day Dinner. Check it out! (link above)
Category Archives: Holidays
It's October!
Time for beer and candy! Plus, my kids are freaking adorable in costumes. What a great month.
Well let me rain on your parade just a little bit. As my thoughts turn to the many, many occasions this month at which my children will be buzzed on sugar, I also think about the realities of the cheap and abundant candy that is thrown at them like so much manna raining from heaven. And those realities suck.
Because sad to say, the whole candy thing – in particular, the chocolate juggernaut – rides on the backs of, you guessed it, slaves. Or at best, sorely underpaid workers. At worst, forced child labor.
I am going to just let a couple of excellent posts from the very much more popular "Rage Against the Minivan" blog speak for me here, because why reinvent the argument?
This one features several clips from a devastating BBC documentary that will hopefully change your mind about those giant Costco bags of chockies.
This one is a helpful list of steps – starting from the most baby all the way up to the most committed & preachy – for making your Halloween more fair (also I am 90% sure that the organic lollipops I'm buying at Trader Joe's are the very same as those listed in this post).
I hope you'll read them, watch them, and implement their suggestions.
As for us, we'll be doing those organic lollipops and regiving anything the kids receive. Which, if we go by last year's haul, will be MORE than enough.
Oh and we buy our beer locally…I really hope I don't learn there's a whole hops slave trade going on or I just might lose it.
[another "fun" post by RATM is this satire about non-fairly traded coffee…]
A Cruelty-Free Easter
I thought about titling this post "The Only Cruelty on Easter Should Be the Cross," but that was a little long and not exactly liturgically accurate, seeing how Christ wasn't crucified on Easter per se.
Pain to chocolate bunnies notwithstanding (but check out this cool slide show of fair trade, vegan, and organic candy options!), let's consider a few ways to make this a more friendly holiday for all.
If you'll be dyeing eggs this season, consider their source. This article lists some ways to find a humanely-produced egg.
Consider also the cruelty to your own body (or your kids'!) that comes of using artificial dyes that seep through the porous shell. Look here for a great tutorial on naturally coloring your eggs.
Finally, for Easter dinner, may I remind you of the succulent and healthful benefits of locally and sustainably raised meats from your friendly neighborhood rancher, or the abundance of delightful spring vegetables available at this time of year at your farmer's market?
Easter celebrates new life. Let's not taint it with cruelty and ugliness towards the earth, animals, or our fellow human beings.


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Kicks of the week - 8/07/2019
Obiri comes up top
Current 5000m record holder Hellen Obiri flew back from the Prefontaine Classic competition last week to fight off World Half Marathon record holder Joyceline Jepkosgei on the final day of the Kenya Defence Forces (KDF) athletics Championships at Moi Stadium, Kasarani.
Obiri clocked 31:43.0 to win the 10000m race ahead of Jepkosgei, who placed second in 31:43.8. Irene Kimais completed the podium in 32:04.6. Her motivation to run the 10,000m race was to improve her endurance in preparation for Doha where she will be defending her 5,000m title in September.
Kenya's the Star with more on this duelling race between two champions.
What can't he do?
At the age of 44, we think someone must have long retired from competitive running, five-time Olympic Champion Bernard Lagat is just getting started on his marathon game. On his second marathon, which he did on July 7th in the Gold Coast Marathon, Australia, Lagat set a new American record after finishing in 2:12:10 which was 10 seconds faster than the mark Meb Keflezighi set during the 2016 Olympic Marathon trials in LA.
Runner's world carries the story of Bernard's continuing legacy of record-setting.
In the life of an elite distance runner
"When I used to see people cry out of happiness, I always got confused.", were the opening words of first-time father Paul Chelimo. It was always a mystery to him why people shed tears of joy. But that changed this year January when he received his daughter.Chelimo shares his story of joy, struggle and finding the balance between caring for a new-born baby and keeping up with his career as an elite runner with IAAF.


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Share new single and video "Ovid" taken from upcoming album Heavy Age
their first release in ten years, out May 3rd.
The instrumental post-rock ambience of Unwed Sailor has been guided by the vision of
Johnathon Ford. Born in Oklahoma, Johnathon had been a member of Roadside Monument
and Pedro the Lion.
He formed Unwed Sailor in Seattle in 1998 and has since been based in other cities including Chicago, Tulsa and New Orleans.
Throughout the project's lifespan, Johnathon Ford has sculpted the project into myriad instrumental directions, from angular post-rock rhythms, to dreamy ambient soundscapes,
to inward-looking drones, to the sound of homemade instruments playing storybook
nursery rhymes.
Though all these directions vary in style, all of the albums share a certain melodic sensibility, and the new album is perhaps the most apt framing of Unwed Sailor live and possibly their darkest and densest batch of songs yet.
For the visuals of the track "Ovid" drummer Matthew Putman put together a video made up of tour/recording/studio footage the band had taken over the past 20 years, featuring a bunch
of vintage footage with a cast of pretty well known musicians who are their friends and collaborators they've known over the years including: Me Without You, Sufjan Stevens,
Fleet Foxes, Pedro the Lion/Dave Bazan, Danielson Famile, Manchester Orchestra
& Father John Misty when he used to play drums for them!.
Apr 11 White Water Tavern Little Rock, AR
Apr 12 The Rino North Kansas City, MO
Apr 13 Foam St Louis, MO
Apr 14 Vaudeville Mews Des Moines, IA
Apr 15 Cactus Club Milwaukee, WI
Apr 16 Subterranean Downstairs Chicago, IL
Apr 17 Mahall's Locker Room Lakewood, OH
Apr 18 The Spacebar Columbus, OH
Apr 19 The Funhouse at Mr. Small's Millvale, PA
Apr 20 Gold Sounds Bar Brooklyn, NY
Apr 21 O'Brien's Pub Allston, MA
Apr 22 Kung Fu Necktie Philadelphia, PA
Apr 23 Joe Squared Baltimore, MD
Apr 24 Local 506 Chapel Hill, NC
Apr 25 Ole Shakey's Getaway Asheville, NC
Apr 26 Flicker Theatre and Bar Athens, GA
Apr 27 Mom's Basement Birmingham, AL
Unwed Sailor - Ovid
Unwed Sailor – Heavy Age


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THOMASVILLE - Mrs. Bettye Zane Collins Mendenhall, 87, a resident of Thomasville, died Sunday, August 13, 2017 at Forsyth Medical Center.
She was born on September 20, 1929 in Guilford County, NC to Claude Collins and Marion Booth Collins. She retired from Jefferson Pilot Life Insurance Company and was a member of Zion United Church of Christ. In addition to her parents, she was preceded in death by her husband, John Hervie Mendenhall, Sr.; her son, John H. (Johnny) Mendenhall, Jr.; grandson, Matthew Mendenhall; and her brother, Donald Collins.
Surviving is her son, Mark N. Mendenhall and wife Teresa of Thomasville; grandchildren, Kelli Pendergrass and husband Zachary and Joshua Mendenhall and fiancée Samantha McCarn; great-grandson, Bodhi Kade Pendergrass; sisters, Peggy Wilson of Trinity and Doris Bouldin of Archdale; daughter-in-law, Sandy Mendenhall of Thomasville; and sister-in-law, Mozelle Collins of Thomasville.
A funeral service will be held on Wednesday, August 16, 2017 at 2:00 PM at Zion United Church of Christ with Rev. Gary Phaup officiating. Interment will follow in the church cemetery. Mrs. Mendenhall will remain at the J.C. Green & Sons Funeral Home in Thomasville until taken to the church 30 minutes prior to the service. The family will receive friends immediately following the committal service in the church fellowship hall. Memorials may be directed to Zion UCC, Memorial Association, 130 Hasty School Rd. Thomasville, NC 27360. Online condolences may be sent to www.jcgreenandsons.com.


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Well at long last, here's a Lady Rose chapter. But sadly, this'll also be the last one from us here. Someone asked to take over, hopefully they'll give it all the Tender Love and Care and also all the TL Checks it needs.
Update: Looks like they forgot about it or something… So much for TLC. So it's dropped by us, and up for grabs
Random Numbers: 781, 50, 7, 6, 5, 6, 5