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Check out Mark Bittman's article today from the New York Times about the true value of local, producers-only farmers markets.
Check out Mark Bittman's article today from the New York Times about the true value of local, producers-only farmers markets.
Brown rice has always been my culinary Kryptonite. No matter how many times I've tried to make it, I could never seem to get it right. One particularly mushy tray of brown rice may have even cost me a catering job one time.
Unlike white rice — which is so simple to make it practically jumps into the rice steamer and cooks itself — brown rice is really difficult for me to get right. It either turns out too crunchy, too mushy, or sometimes both in the same pot.
The problem has to do with the cooking time. While white rice is fully cooked in about 15 to 20 minutes, brown rice typically takes between 45 minutes and an hour to fully absorb all of the liquid. And a lot can go wrong during that amount of time.
Yet I truly want to be able to cook brown rice perfectly time after time because it has a lot more nutritional value than white rice. That's because it still has the bran and the germ, which are removed with white rice. These make brown rice both higher in protein and give it a chewier, nuttier flavor than more "processed" rices.
Over the years, I've tried every preparation method for brown rice that I could get my hands on. I've soaked it, rinsed it, and even fried it in oil before cooking it. But it always turned out like a failed science project. I've probably thrown away more ruined batches of brown rice during my cooking career than any other type of food.
But the other day, I finally learned the secret to defeating brown rice.
I was listening to Terry Gross on National Public Radio while walking our three dogs. She had two cookbook authors on her program from America's Test Kitchen. They have a new book about gluten-free cooking out and when the subject of brown rice came up, I was all ears.
They said that the trick to cooking brown rice wasn't just the time, but the temperature. Given its structure, brown rice needs to hold a constant high temperature in order to absorb all the liquid evenly.
So when you simmer it, the rice on the bottom of the pot is cooked faster than the rice at the top of the pot. And when you let it sit covered for a few minutes after cooking it, the rice in the center keeps absorbing liquid, often resulting in the starchy, unappetizing mess with which I am so familiar.
I've been battling my arch-nemesis, brown rice for years,so I practically ran home to try it out. And it worked! About an hour later, I had three very tired dogs and one delicious pot of fluffy, perfect brown rice.
Thank you people from America's Test Kitchen. You've allowed me to reach a peace accord with what was once my worst enemy, brown rice.
Perfect Brown Rice
1-1/2 cups Brown Rice
2-1/3 cups Water (or Vegetable Stock)
3 tsp Vegetable Oil (or Butter)
1/2 tsp Sea Salt
1. Preheat oven to 375F. Pour dry rice into a baking dish.
2. Combine the water and oil in a pot and bring to a boil. Stir in salt then pour liquid over the rice. Cover the baking dish tightly with two sheets of aluminum foil and place on the center rack of the oven.
3. Cook for 1 hour, then remove from oven and uncover. Fluff the rice with a fork then cover the dish with a clean dish towel and let the some of the excess steam escape for 5 minutes while some of the steam is still absorbed by the rice. Serve immediately and cheer your victory in your life-long battle against brown rice.
Mozzarella is officially my favorite cheese. That's because it's what goes on top of my favorite food: Pizza.
Because I love pizza so much, I am very particular about the mozzarella I use. I prefer a very specific type of low-moisture, part-skim mozzarella that comes from a particular local supermarket because it has just the right hardness for grating, melts perfectly, pulls from the pie exactly the right way, and has the precise fresh taste that I enjoy most.
Over the years I've used all kinds of different types of mozzarella cheeses, both at home and in restaurants. For pizza, the best kind is low-moisture, part-skim that hasn't been grated. It usually comes in a 16 oz. ball or log shape in a vacuum-sealed package.
The absolute worst kind you can use — and, ironically, the most common — is the pre-shredded mozzarella. This is the ubiquitous cheese you find hanging in plastic envelopes in any grocery store dairy case.
Unlike most other cheeses, mozzarella has a very high moisture content. So it doesn't stay fresh for very long, especially after you grate it. Have you ever noticed that it will start to harden and curl up if you leave shredded mozzarella in the refrigerator overnight? Or that the cheese on frozen pizzas bears no resemblance to the freshly grated mozzarella used on a made-to-order pie?
Manufacturers of pre-shredded cheeses treat them with powders including corn starch, potato starch, and powdered cellulose, which is made from wood pulp that has been chemically treated to extract its fiber. These prevent the cheese from caking and also extend its shelf life. The result is a dull, dry, relatively tasteless cheese.
Believe it or not, many pizzerias, especially the big chains, use "bagged cheese" — the commercial equivalent of the grocery store variety — because of its convenience. But you can definitely taste the difference between a pizza made with freshly grated mozzarella and the-shredded kind.
Low-moisture, part-skim mozzarella is made from skim milk. If it hasn't been grated will last at least a week in the refrigerator in its vacuum-sealed package. Once you open it, the cheese will lose its flavor quickly, so it's a good idea to grate it and use it all right away.
I use a box grater and shred my mozzarella while the pizza dough is baking and the tomato sauce is simmering. This guarantees that all the fresh elements will be brought together at precisely the right moment for optimum flavor. (I'm a pizza freak, I know!)
Mozzarella that is made from the whole milk is softer and has a different flavor that low-moisture, part-skim variety. It's the mozzarella you use for Insalata Caprese or to eat fresh, uncooked by itself. You can put it on pizza, but it has a wetter texture when it melts and lacks most of the appealing stringiness that makes pizza so delicious.
When you buy mozzarella made from whole milk, it usually comes in balls or ovals about the size of a tennis ball and soaking in brine. You also can get "ovallini", which is the same cheese except formed into smaller balls about the size of large marbles.
In either case, ask that the deli attendant to add a little of the brine — after they weigh the cheese, of course — so that it will stay fresh longer in your refrigerator. Try to use it within a day or two for optimal flavor.
I've used buffalo mozzarella in high-end restaurant kitchens. Contrary to what most people think, it's not made from the milk of the American buffalo — which has been pretty much killed off — but from milk taken from the domestic Italian buffalo, which is more like a water buffalo or ox. It's flavor tends to be more defined and a little grassier, but it's cost prohibitive for home use, at least for me.
Smoked mozzarella has a rich, smoky flavor. The smoking process evaporates more of the liquid so it has a harder texture, almost like a brie. It's very nice as a spread or in a salad, but is not ideal for pizza.
Freshly grated mozzarella, either the low-moisture, part skim variety or the fresh kind — is ideal for topping pastas and is a key ingredient in any type of parmesan dish such as veal parmesan, chicken parmesan, eggplant parm, etc.
Really nice, durable high quality mozzarella can be found in most major supermarkets or grocery stores. Stay away from the pre-shredded variety and you should be in good shape.
It's been a very cold winter so far in Chicago this year.
Today's high temperature is only 2 F and earlier this month we tied the all-time Chicago low record temperature of -16 F. That's really cold for around here, although it sounds like it's bad everywhere this winter (even Australia, where they are having a deadly heat wave!).
It hasn't been so bad for me because I work (mostly) out of the house. So far, it's only cost me one car battery.
But I really feel bad for our dogs, especially Max. Normally, Bud, Max and I walk at least a mile each day. We all look forward to it and It burns a surprising amount of energy in them.
When it gets colder than 20 F or so, it's simply too cold for the dogs, especially for Max, who has a thinner coat and is shivering by the time we make it to the corner. And when they don't get to walk and are stuck in the house all day, they get really charged up. Bud has been particularly naughty lately.
One benefit of this cold weather is that it makes hot soup such an appealing option for dinner. This winter, Sandi and I have been featuring soup/salad/homemade bread one night per week since before Thanksgiving.
I've really enjoyed making traditional favorites such as split pea and mushroom barley (we've been eating vegetarian since last April, so this is our replacement for the old standby beef barley), and experimenting with new soups, such as this wonderful Apple and Parsnip Soup that I found on the truly amazing VegHotPot blog.
What I love about this soup is it's unusually complex flavor. It's similar to a vichyssoise but with an apple and a couple of parsnips added. Yet because parsnips have such an interesting flavor — both sweet and slightly tangy, even smoky — that this soup really makes you sit up and take notice.
Parsnips are one of the most interesting — and often overlooked — of the winter root vegetables. They actually were used as a sweetener in Europe before sugar cane and sugar beets were introduced there. And they were the primary starchy vegetable in the US until they were overshadowed by potatoes after the Irish emigration in the 19th Century. Roasted parsnips continue to be a traditional holiday dish in many families.
This recipe is vegan, although I added a swirl of sour cream for the photo. Stay warm, everybody. Spring is coming, I promise!
Parsnip and Apple Soup
1 Large Onion
1 Large Leek
2 Garlic Cloves
1 tsp Ground Cumin
1 tsp Dried Thyme
Sea Salt
Fresh Cracked Black Pepper
2 Parsnips, peeled, cored and cut into medium dice
1 Potato, peeled and cut into medium dice
1 Large Apple, any sweet kind, peeled, cored and cut into medium dice
4-1/2 cups Water
4 tsp Organic Vegetable Base
Olive Oil for sauteing
1. It's important to prepare the all the fruit and vegetables before you start cooking because the high sugar content in the onion, parsnip, garlic and apple can cause them to cook quickly and the caramelization can cause the soup to darken.
2. Put a soup pot over a medium flame. When hot, add a drizzle of olive oil and let it heat up for minute then add the onion, leek, garlic, cumin and thyme. Saute for around 4 to 5 minutes on a low/medium heat until they soften then season with salt and pepper. Add the parsnip and potato and cook for another couple of minutes, stirring frequently so they don't brown.
3. Add the apple, water and vegetable base, bring to a low boil then reduce to a simmer and cook over a low heat for about 15 to 20 minutes. Remove from heat. Puree the soup using either an immersion blender or by blending batches in a blender until the soup is smooth.
Like most soups, this one will taste even better the second day, once the flavors have had a chance to get to spend some time together in the refrigerator.
You can garnish this soup with a crusty spicy crouton, a sprinkle of sliced chives or scallion, or a swirl of sour cream or creme fraiche from a squeeze bottle.
Lately, I've been getting into making homemade bagels. I remember vaguely making them in culinary school, and of course I love getting fresh bagels and cream cheese at Dunkin' Donuts or Great American Bagel, but it was only recently that I rediscovered how easy and fun they are to make at home.
Basically, my bagel dough formula is exactly the same as my pizza dough formula. The only difference is that I substitute a little of the flour with corn meal. This changes the flavor slightly — it's just a little bit sweeter — and also affects the texture, giving it a little more chewiness.
What makes bagels different than dinner rolls, burger buns or bread, for that matter, is that their outside skin has a little "bite" to it. This is accomplished by boiling the dough after it has been formed into the traditional bagel shape and allowed to rise overnight in the refrigerator.
Making bagels the right way is a two-step process. In fact, it's a two-day process because you make the dough the night before and proof it in the 'fridge. I suppose I could just let it rise on the counter the way I do with pizza dough, but putting it in the refrigerator overnight helps to develop the "snap" of the outer skin.
My wife, Sandi, always says this makes it a complicated process, but it's not really. Each step only takes a couple of minutes and the payoff — fresh, homemade bagels in any flavor you want — makes it totally worthwhile.
My favorite part of making bagels is adding whatever toppings I want at the end. I bought a big container of poppy seeds at my excellent local produce market, but I also like to use toasted sesame seeds, dehydrated onion, and garlic powder.
I made cinnamon raisin bagels by simply adding a little sugar, cinnamon and raisins to the dough. If you try this, be warned: A lot of the raisins pop out when you knead the dough and you have to keep pushing them back in.
For my next batch, I bought some dehydrated blueberries for blueberry bagels. Using dried blueberries rather than fresh or frozen blueberries helps prevent the dough from turning purple. I'll give you an update later as to how they turn out.
Homemade Bagels
1 tsp Dry Yeast (or one envelope)
1-1/4 cup Warm Water
1 TBS Raw, Organic Sugar (or honey or agave nectar)
2 cups Unbleached Organic All-Purpose Flour
1 cup Whole Wheat Flour
1/2 cup Corn Meal (plus a little more for dusting the bottom of the baking pan)
1 TBS Sea Salt
Pan Spray
1 Egg, whisked smooth (for egg wash)
Sesame Seeds, Poppy Seeds, or whatever topping you want
1. Whisk yeast and sugar into warm water in a mixing bowl (I use the bowl of my Kitchen Aid) and set aside for a minute or two to let the yeast activate (little bubbles indicate the yeast has awoken from its slumber!).
2. Meanwhile, combine the flours, corn meal and salt in another mixing bowl and stir together.
3. Using the bread hook attachment, turn the Kitchen Aid on low and slowly add the dry ingredients to the wet a little at a time and mix on medium-low until a dough is formed, about two or three minutes. (If you don't have a Kitchen Aid, you can do this with a mixing bowl and a wooden spoon, the same way people have been doing it for hundreds of years!)
4. Remove the dough from the mixing bowl and knead with your hands for a few minutes until the dough is smooth and springs back when you poke it. If it's too wet (sticks to your hands while kneading it) simply add a little more A/P flour until it's the proper consistency. Place the dough in a clean, greased mixing bowl, flip it over so ther is oil on all sides, cover with a clean dish towel and let it rest in a warm, draft-free place until it doubles in size, about an hour or two.
5. Punch the dough down, let it rest for about five minutes, then cut it into eight even pieces (I cut the dough in half, then cut those peices in half, then cut them each in half again). Meanwhile, spray a sheet pay with pan spray and dust it lightly with cornmeal. Take each individual piece of dough and use your hands to roll it into a log, about eight inches long. Then twist the cylinder of dough around your hand — with the seam on the inside part of your hand — and squeeze to bind it together into a ring. You may need to pinch the seam a little so there is a smooth seal, otherwise it might open up during the proofing/boiling/baking stage. As you make each bagel, place it on the sheet pan with the best side facing up. When all the bagels are formed, cover the sheet pan lightly with plastic wrap and place it in the refrigerator overnight. Or you can make the bagels in the morning and let them proof all day, at least eight hours.
6. When you get up the next morning, the first thing to do is to put a large pot of water on to boil and preheat your oven to 450F. Remove the bagels from the refrigerator, carefully peel off the plastic wrap and let them warm up a little while you wait for the water to boil. Once it's at a rolling boil, use a spatula to place the bagels into the water a couple at a time — thanks to the trapped air from the proofing, they will float. Boil one minute on one side then flip them over with the spatula and boil them another minute on the other side. Carefully use your spatula to remove each bagel from the boiling water, letting the excess water drain for a few moments, and place them back on the sheet pan, rounded side up.
7. Brush each bagel with egg wash and sprinkle with whatever topping you want. Then place them right away into the oven and bake for 20 to 25 minutes, until they are browned and sound hollow when you tap them. Transfer to a cooling rack and let them cool to room temperature.
These homemade bagels are amazing when you eat them fresh. They are also really fun to give away. Enjoy!
One of the benefits of living in the Midwest is that in the summer time, corn is extremely inexpensive. When the sweet corn crop is in full swing — around July through September — it can get as low as $.10/ear or even less. That makes it one of the affordable vegetables you can buy.
The best thing about sweet corn is that it is so versatile. You can eat it off the cob or cut it off and eat it as a side dish. Or it can be incorporated into just about anything.
In fact, today corn is probably the most important crop in the US, even more so than wheat. That's because there are a lot of uses for it besides eating it, such as the alternate fuel ethanol, feed for livestock, distillation into whiskey and other liquors, the sweetener high fructose corn syrup, industrial applications, and many others.
Where I live, in northeast Illinois, corn is the biggest and most important crop. As soon as you get out of the city and suburbs of Chicago, you find hundreds of miles of corn fields in every direction. Farmers around here alternate their fields with corn one year then with soybean the next in order to provide the most nutrients in the soil to ensure maximum yield of both crops.
Generally, Illinois corn isn't used for eating. Most of it is sent to factory farms where it is used to feed livestock. The rest is sent either downriver to Peoria where for generations it was turned into corn mash and other liquors at the Hiram Walker distillery. Archer Daniels Midland now uses corn to make vodka, gin and other liquors at the plant.
Or the Illinois corn travels upriver to Summit, outside Chicago, where it is used to make corn starch at the big Argo plant, which is about three miles from my home. I can often smell aroma of cornstarch being made when the wind is blowing from the west.
Personally, I love the taste of charred sweet corn. As its name implies, sweet corn is full of natural sugars.So when you let it get a nice dark char, the sugars will caramelize, giving it a unique and delicious flavor.
Usually, I will cut the charred corn off the cob so that I can add it to salads, sauté it with zucchini or other vegetables, or toss it by itself with a little olive oil, sea salt and fresh cracked black pepper.
All you do is remove the corn from the husk and pull off any silk, then boil it for about nine minutes. I will often do this ahead of time — such as in the morning — then store the fully-cooked cob corn in the refrigerator until I'm ready to grill it.
Spray it with a little pan spray, season it with salt and pepper, then throw it onto a pre-heated grill. You don't have to pay a lot of attention to it. Just turn it once or twice so that it gets a relatively even char.
Remove it from the grill, let it cool completely, then use a knife to cut it off the cob. Charred corn can be stored in the refrigerator for a few days or frozen for at least a month until you are ready to use it. It's very handy to have around and will add a sweet distinctive flavor to just about anything.
Thanks to efficient transportation, fresh corn still in the husk from Florida, California and Mexico is available pretty much year round. But it is at its sweetest, freshest and cheapest during the height of summer here in Chicago.
There's a diner near our house that my wife and I like to visit at least once or twice per month. It's called Les Brothers and there's nothing fancy about it. There are probably diners just like it in practically every town and state.
The service is often bad. That food it generally pretty good. And the ambience is relaxed, friendly and inviting. We like it because we feel comfortable there.
Whenever we go to Les Brothers, I always order the same thing. I've been having the corned beef hash and eggs over easy with Greek toast every visit for about the past 10 years and each time it's exactly the same: Superbly delicious. I especially love the fact that they give you four eggs with it!
So when Sandi and I decided that we weren't going to eat meat anymore, the first thing that occurred to me was that I wouldn't be able to enjoy my Les Brothers breakfast. In fact, to be totally honest, the thought of giving up my favorite breakfast at my favorite greasy spoon diner probably delayed our eventual conversion to vegetarianism for several months.
Finally, however, we cut the cord. So long, corned beef hash, my old friend. I will miss you dearly.
For me, breakfast poses probably the biggest challenge to eating vegetarian, and especially eating vegan. For as long as I can remember, the first meal of the day has been associated with eggs, bacon, sausage, ham, cheese, corned beef hash or some other now-forbidden ingredient.
So I've been a little more permissive with myself when it comes to breakfast. While meat has been taken off the table — both figuratively and literally — I am slowly weaning myself away from eggs and cheese.
For example, whole eggs have been replaced exclusively with egg whites. And instead of gobs of unhealthy shredded cheese — or worse yet, processed cheese food — I've been allowing myself to enjoy queso fresco, a light and tasty Mexican cheese (translated as "fresh cheese" in Spanish) made from either raw cow milk or a mixture of cow and goat milk.
Mild-flavored and crumbly like feta, but without as much saltiness, queso fresco is the perfect accompaniment to these breakfast tacos made with egg whites, fresh chopped kale and a little Sriracha sauce.
Now that summer's here, fresh fruit at the height of its ripeness is at its most affordable at the produce markets. Lately, we've been enjoying an abundance of fresh Michigan cherries and whole pineapples for as little as $1.50 apiece.
So while it has been difficult to say goodbye to my traditional, if unhealthy, favorite breakfast, it's been a joy to discover new and delicious breakfast options that are both healthier and more flavorful. It's about time we started creating some new traditions anyway.
"drink from the well of your self and begin again" ~charles bukowski
A vegetarian's notes on healthy cooking
Maine Aperture
Here and now, with all of it.
No more sissy writing prompts
Recipes for the cook on a budget
my recipes, my culinary world
'So keep your head high, Gorgeous, they would kill to see you fall.'
The key to the mind of a loc'd writer.
Before & After - A Light-Hearted Look At The Evolution Of A Foodie
photos, food & stuff.
Recipes with a European flair
Fall in love with REAL food, one post at a time
The Journey Continues
Creating a beautiful life... for less
I may make a mess, but give it a taste ;)
carrots, carbohydrates, cardboard, carcinogens, carolyn
noms so yummy you won't believe they're vegan
Vegan baking & vegan eating in Melbourne


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Jet Inventory Management Software
Manage and sync inventory, sales orders, and product listings on Jet and any other integrated place you do business.
Easily oversee your Jet operations with one platform.
Variation Support
Create, edit, and download Jet listings for products with variations such as color, size, and dimensions.
Process Refunds
Partially or fully process refunds with a simple click of a button in the Jet Refunds App found on our app store.
Returns Support
Use our Jet Returns App to acknowledge, approve, dispute, and process returns, without having to log in to Jet.
Supplier Management
Use multiple suppliers? Set priorities for each of your suppliers to manage where products are shipped from when sold.
Low Inventory Alerts
Set target quantity levels for products and we'll notify you to order more when products go below that threshold.
Core Features
Ecomdash offers unlimited sales channels, users, and suppliers for no additional charge.
Jet Inventory Automation
We'll scan the Jet marketplace every few minutes looking for new sales. When a sale is made, we will sync your new product quantity to all integrated sales channels. When stock levels reach your predetermined threshold, we'll send you a notification that stock is low and to order more.
Jet Listing Tool
Managing and adding products to new channels is easy. Use our Jet.com listing software to place your product in the appropriate taxonomy where it can be seen by customers already buying on the marketplace. You can also set defaults such as payment methods and tax settings for a speedier listing process.
Jet Dropshipping Software
Define rules for ecomdash to send Jet products to your supplier for fulfillment. Once a sell is made, we'll automatically route the order to the specific supplier based on your preset priorities. Once shipped, we'll receive the tracking details from the supplier and update Jet so you can let the customer know their order has shipped.
"We've used eComDash now for almost a year and have been amazingly satisfied with not only the product their amazing customer service."
Dan H., Baumgartens Exclusive Imports
Jet resources to help grow your business
Six Points To Be Aware of Before Selling on Jet
Don't let these differences prevent you from selling on this up and coming marketplace.
The Do's and Don'ts of Listing Products on Jet
Here is a list of do's and don'ts to make listing products on Jet as painless as possible.
6 Reasons You Should Sell on Jet
Here are 6 reasons you should add Jet to your current list of sales channels.
Frequently Asked Questions
Can I process returns and refunds with ecomdash?
Yes! We have an app that lets you acknowledge, approve, dispute, and process returns within the ecomdash platform, without having to log in to Jet.
How does a return affect my stock levels?
You can configure your account to automatically mark any product returns as sellable or not.
How many sales channels can I sell on?
You can sell on as many sales channels as you want. Each pricing tier allows an unlimited number of integrations.
Can I list new variant products to Jet?
Yes, you can. We've added the functionality to support listing variations for the following channels: eBay, Etsy, Walmart, Shopify, Bonanza, Google Shopping Actions, and Jet.
Do you auto-confirm orders for Jet?
Yes! We absolutely confirm your Jet orders automatically.
Can I print shipping labels in ecomdash for my Jet orders?
Sure. With our shipping tool, you can print shipping labels for any of our integrated carriers.
Ready to give us a try? Sign up today for your FREE trial!

subset: commoncrawl


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iPad Kiosks and Stands for School Libraries
Aridan Books enhances elementary school children's learning experience with the creation of unique iPad Kiosks for elementary school libraries. Shaped like giant crayons, our iPad stands fit up to four iPad stations, each with a secure iPad holder for your school's iPads.
A customized selection of the most highly acclaimed educational children's apps for your iPad kiosks are available through Aridan Books' convenient App Management Program. Or, if you prefer, you can load and manage your own selection of apps.
Fun & Learning for Pre-K thru 8 Year Olds
Aridan Books' patented and trademarked iPad stands make it easy for young children to sit in front of an iPad station in the school library, select an icon app on the touch screen and quickly immerse themselves in a fun learning experience.
iPad Kiosks for School Libraries
School librarians can learn a lot from one public library's experience. In 2013 Ellen Firer, library director of the Merrick Library in Nassau County, Long Island, NY, started out with one 4-station iPad Kiosk for the Children's Room. Firer was surprised to see how quickly the crayon-shaped learning station became so popular. She soon had to buy a second kiosk to keep up with the growing demand. These days, well over 25 children use the kiosk learning stations in a typical day.
News about the popular iPad kiosks for libraries traveled fast. Soon all 54 Nassau County public libraries had one or more iPad kiosks in their Children's Rooms.
Libraries are Technology Leaders
"The role of the library has always been communication and information," Firer said, "so it's important for us to have the technology. We were the first to incorporate 3-d printing and RFID – radio frequency ID for self-check-out." And now all of the Nassau County libraries are trailblazing again with innovative iPad Kiosks for libraries from Aridan Books. Read Ellen Firer's full story.
Benefits of Aridan Books' iPad Stands for School Libraries
Aridan Books enhances elementary school children's learning experience with the creation of unique iPad Kiosks for elementary school libraries.
- Leading-edge technology – iPads are part of a major shift from desktop computers to the mobility of laptops and tablets. Aridan's colorful kiosks create a fun, secure setting for educational apps by blending new iPad technology with the familiarity of the iconic crayon.
- Top educational apps for every age – Aridan Books constantly reviews new educational apps for children to ensure we always have the latest and best. It's easy to keep your selection fresh with our wide variety of the best apps for every age. Browse our recommended best apps for kids.
- Fun for children and parents –Our popular iPad stands for elementary school libraries give parents more reasons to bring their children to your library for a very special educational experience.
iPad Kiosks Are an Instant Hit
You can learn a lot from Ellen Firer's experience with Aridan Books' popular iPad kiosks. Firer is the library director of the Merrick Library on Long Island, NY. Firer started out with one kiosk with four iPad learning stations. Soon she ordered a second one to keep up with the demand.
"Before we had these iPad stands," Firer said, "the children would come in and run straight to our saltwater fish tank to see the clown fish. Now they run straight to the crayon kiosks."
For more information about our unique iPad Kiosks and Stands for day care centers, first check out our Products page. Then call Aridan Books at (516) 208-2331 or contact us online for more information or to place your order.
Don't forget to follow us on Facebook, Twitter, Instagram, Pinterest and LinkedIn.


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Before the first T-Roc had even left the assembly line, our Automotive Team were secretly working on the vehicles marketing assets for VW. As our team wasn't privy to the aesthetics of the car itself, they worked closely alongside the Product Managers at VW to make sure that they could perfect the finished product, and achieve the stunningly high visual quality of our crisp final renders, efficiently producing deliverables to support the launch of this brand new model, reducing both time and physical resource.
To accompany our usual configurator assets, we created our premiere Exterior 360° Panorama to complement our exceptional Interior 360° Panorama, which allows the end user to experience the highly detailed interior and every angle of the exterior bodywork.
We were able to further highlight the T-Roc's elegance through a range of print resolution images produced for the model's centrepiece Bullring Experience in Birmingham, as well as a high resolution video to portray the attitude and confidence of the T-Roc driving towards the customer through a lit tunnel.
Exploring the attitude of the T-Roc was something that really caught our attention, and led to us develop our experimental VR application, where users are transported into a virtual shorwroom, and are able to fully customise their very own personal T-Roc- with beautiful results.


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Introduction: Wifi Remote Control Using ESP8266
We show you how to use an ESP8266 to make a wired nunchuk into a Wifi nunchuk that can then control any device with WiFi access.
The ESP8266 is a very nice microcontroller with WiFi built in. It can be purchased at low cost in small quantities on small breakout boards and has a large community of enthusiasts supporting it. Because it is low cost and small we thought it might be good for a WiFi remote. That is a small portable device that lets you control something else over Wifi. To make this as accessible as possible we decided to avoid reprogramming the ESP8266 (although that is increasingly easy), use Arduino as the interface to the controller and use a wired nunchuck as our control signal generator. These are all low cost and easy to use approaches. In this demonstration our final output is to a serial terminal, however using another Arduino to read the serial nunchuck strings and act on them is very straightforward and documented in many places.
Teacher Notes
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: The Arduino Controller
To glue the nunchuk to Wifi we used an Arduino. The code is for an Arduino Mega so that we could have two serial ports (Rx and Tx pins), one to program the Arduino and one for the Wifi (ESP8266). This is a very straight forward approach.
In a final product you could connect the ESP8266 to Tx and Rx on any Arduino like an UNO or low cost Pro Mini (make sure to get the pins right in the new code). However, this is a little scary to do as you may make the Arduino unreachable from USB port for reprogramming, as the program will take over the programming port when it runs. There are software serial libraries that will use other digital pins as Tx and Rx but they can have trouble going at the speed of the ESP8266. Some folks reprogram the ESP8266 to go at slower speeds but that is a challenge for beginners. The use of the MEGA or any Arduino with multiple Hardware Tx Rx ports makes this easy to do.
A good example of this more complex approach is:
Step 2: Connecting the ESP8266 Wifi Module
There are many sites showing you how to connect the ESP8266. We chose to connect it as shown here. The color code is as follows:
RED = Power 3.3 V
Black = GND 0V
Brown = 3.3V (Enables the chip)
White = Goes to RX1 on MEGA (it is the ESP8266 TX)
Grey = Goes to TX1 on MEGA (it is the ESP8266 RX)
Step 3: Connecting the Nunchuck
You can buy plugs that give access to the nunchuck's pins on a breadboard, but if you don't have one of those plugs on hand, you can easily make the connections with jumper wires by sticking them into the slots for each pin next to the main plug hole. The nunchuck uses i2c communication, and most Arduinos have an i2c bus built in. Simply connect the power as shown. Nunchucks will work with either 3.3v or 5v so it doesn't matter which voltage you use. Connect the SDA to analog pin 4 and the SCK to analog pin 5, or, if you are using an Arduino Mega, connect the SDA and SCK to the corresponding ports on the Mega.
Note that only Nintendo brand nunchucks will work. Don't buy an off-brand nunchuck!
Step 4: Setting Up the Server
Our friend Shaw Terwilliger at Durham's Splatspace Maker Space wrote this very nice Python program that turns a PC into a relay for the ESP8266s, or any internet devices, to talk to each other fairly secuerly. What the program does is let two or more ascii serial communicating devices log into the PC running the code. If they use the same port i.e. 192.168.1.132:54321 and begin with sending the same string "for example, any ascii string". After that anything one sends to the PC will be relayed to the others.
Shaw has placed the code on a Github site and has updated it since the version here. The code posted in this instructable is the version we used. You will have to install Python 2.7 on your computer to run this program. It runs in a terminal window and reports all the activity as links are setup and removed.
We tested it using a telnet program like Putty on Windows. The program allows two telnet sessions to talk to each other, just like the ESP8266s do.
Step 5: Setup Receiving ESP8266
The diagram and photo here show how we connected our receiving ESP8266. This setup is used to diagnose if the ESP is receiving correctly. We used an FTD chip module to connect the serial data to a USB port so we could examine it using a terminal program on a computer.
Because our FTDI module does not have a very powerful power supply it cannot run the ESP8266 all the time. This causes some confusion as the ESP8266 seems to work but keeps resetting. Adding a power supply like the LiPo boost circuit shown, solves this problem and makes the receiver battery operated!
If you wish to use the controller to control something you may replace the FTDI chip module with an microcontroller like an Arduino and have that interpret the nunchuk data to control anything. If you are very savvy you could reprogram the ESP8266 to perform the desired tasks. It has GPIO ports and can be programmed via the Arduino IDE.
Step 6: Receiving Data Through Terminal
On a Windows PC we used the YAT terminal program to see that the serial strings from the nunchuk are arriving.
To set up an ESP8266 type the following commands:
AT+CWJAP="SSID of your Wifi","password of your Wifi"
To start communicating with the nunchuk transmitter type:
AT+CIPSTART="TCP","IP address of your esprelay server e.g.192.168.1.132",54321
ascii string with no quotes\r\n
There are a number of online sources for the AT commands for the ESP8266 if you need help. The quotes " are required. AT+CIPSEND=n tells the ESP that n ascii characters are coming next. For example if you use "hi" then n=2, if you use "hi there" then n = 8.
In figure showing the YAT screen we have added timestamps to each serial line and you can see we are getting one serial string approximately every 100ms or about 10 per second. This is over our home router and so the packet latency due to distance is very low.
Step 7: Controlling Things
This is fast enough to be used for aircraft radio control but only just, 50 ms is more typical and 10 ms would be ideal. Maybe someone can improve on our results!
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8 Discussions
I want to use the esp8266 on the joystick. How do I communicate with the joystick and use it?
Can you plz look at this
small help thanks
want to styudy
Did you have any problems with ESP being 3.3v and Arduino being 5v on a serial port?
The only problem was that we needed a 3.3V FTDI for the remote ESP8266 and the common FTDI would not support enough power for the ESP to run all the time. I see that there is a new SparkFun Beefy 3 - FTDI Basic Breakout (DEV-13746) that should solve this. Otherwise you need a battery or other power for the remote ESP
The Arduino MEGA 3.3V regulated output ran the local ESP just fine.
The ESP8266 did not need a level shifter for 5V inputs from the serial port on the MEGA
Thank you! All this ESP stuff is a bit confusing and information on the web differs a lot for the same chip. Somebody advises using level shifters, somebody just puts voltage divider on an RX pin of ESP, somebody uses straight connection. As for the FTDI - that's right, burned one chip already.
Nicely done. Thanks for sharing this!


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2016 Documented Life Project: October
Welcome to October for the 2016 Documented Life Project! The first week of October was certainly an interesting one for us as Hurricane Matthew hit north Florida and left us with a tree in our roof in our house in Jacksonville. Fun stuff, huh! It's all repaired now, but it was a long couple of months getting there.
The first week's challenge was to hide something, and I just happened to have another page from the things I created at Melody Ross's class at Serendipity that fit the bill perfectly!
I had to save this "Comedy Night" invitation on the right. My girls and their friend Kylie put on a little comedy show for us in the front yard, complete with one liners and funny flashlight work.
This next challenge was to "start with a doodle background." I used a scrap piece of deli paper that had lots of juicy leftover paint and doodles on it before I added a postcard from Lesley Riley and some apples cut from a magazine. The three components really have nothing to do with each other, but I loved the way they came together! The photo on the right is my girls with their volleyball team. This was their first year playing volleyball and they loved it. We lucked into an awesome coach. Makes all the difference!
This next challenge was to "divide your page in half." I added in a postcard from Rae Missigman and a little pendant the girls and I created way back in Mermaids and Mamas. We went to the FSU Flying High Circus that week for my husband's birthday. One of only two college circuses in the country, FSU's group is absolutely amazing!
The last challenge for the month was to "repeat a pattern." Those strips with the square holes in them are actually the sides of pages I pulled out of another journal. Always repurposing to get rid of all this stash. So, that's all for October! For more of my 2016 Documented Life Project spreads, click here. For 2015, click here, and for 2014, click here. Be sure to visit the Art to the 5th ladies to see what they have going on! They are the creators of this project!
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Proactive communication and a well-equipped test team able to deliver suitable solutions are essential prerequisites that define the caliber and commitment of a successful software testing company. Clients expect the vendor testing services to have the same competence, man power, and quality as anticipated from their own test team. They also require an offshore software testing company to have all required test resources at their disposal and keep them informed of developments in an effective and convenient manner. 360logica testing services assure clients of the best quality and superior ROI thanks to its investment in building an excellent test team and acquiring the best test resources over the years. We firmly believe in proactive and continued communication with clients and within the test team as the most important factor in successful completion of testing projects and ensuring client satisfaction.
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Communication is the keystone of our flexible and transparent approach. We, at 360logica, follow a systematic mode of communication. Our two-way communication routed through trained project managers helps avoid confusion and misinterpretation that may impact the overall test planning and execution. 360logica test team keeps clients informed about progress through multi-channel communication. They can ask, inform, and suggest to project managers on phone, email, and personal instant message.
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The role and responsibility of each member is clearly defined at every stage of the testing process. Though the book continues to guide the flow of testing services, our test approach allows each professional to showcase his creativity and work to his full capacity. The team spirit guides all and the test team acts as a cohesive unit complementing each other. Right from test planning to product delivery, experts at 360logica strive to achieve professional excellence at every stage. The following chart showcases the roles and responsibilities within the team at different levels.


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A lot of modern dance suffers from sameness, so it was refreshing to bask in the lively, fresh vocabulary of Ronald K. Brown's Evidence, A Dance Company Saturday night. The company was presented by Society for the Performing Arts at the Wortham Center's Cullen Theater.
Brown's style is a little bit African, a little bit modern, a little bit social dance, with feet pointing gracefully when they're off the ground to let you know these superb, healthy-looking performers can hold their own at a ballet barre, too. His dancers are high-energy but also convey a rich sense of depth.
Their feet fascinated me even more when they weren't pointed: sturdy, earthy bases in steps that — without ever being heavy — were magnificently grounded.
They performed One Shot _ Rhapsody in Black and White – Dance Sessions, Brown's ode to the late Charles "Teenie" Harris, a Pittsburgh Courier photographer who documented moments of African American lives from the 1930s to the 1960s. The black and white photographs, many with a patina of age and wear, faded in and out of the backdrop. (Although the performance was just a one-night gig, you can view an exhibit of Harris' photographs at University of Houston's Blaffer Gallery through August 2). Sometimes the view zoomed slowly forward until the grainy photographs became abstractions — a deft touch.
In two solos, Brown served as a kind of griot, or storyteller. He was the only one of the nine dancers who acknowledged the photos' presence until the final moment.
In a style he calls "kinetic storytelling," the show's seven sections reflected the mood of the images shown, often giving the sense that the dancers were those characters come to life. It worked beautifully because they were never completely literal.
There wasn't a weak moment, but the sections called Free Spirits (to music by Mary Lou Williams & Arturo Sandoval) and The Meeting Room (to percussive music by Mamadouba Mohammed Camara) were especially dynamic, and the most abstract.
The show's first half was broadly-focused, more about society in general. Then, in the same way some of the photos became extreme closeups, the second half flowed in happy vignettes about relationships.
Brown's super stage architecture and steps both keep the eyes busy. Rarely do all the dancers on stage move in unison — more likely, they're interspersed in odd-numbered groups, with dancers facing different directions — giving you fuller perspective on the movement.
I was also captivated by the main thematic movement thread and the ways each dancer made it his or her own: Bodies hunched toward the ground but also lunged forward, with arms dangling and popping from the shoulders, which in turn rolled like the ocean from one continent to the other. Watching it, I kept thinking the arms were swimming, or maybe digging. In retrospect, they could also have been waves. With this and other combinations, a fine sense of collapse and letting go alternated with strong arms that suggested gathering in and offering up.
It was well worth embracing.
Want to learn more? Visit the company's website … and read Nancy Wozny's interview with Brown here.


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Dressing Appropriately when Visting India
When out, I often see tourists to whom I wish I could offer some tips and advice for a more enjoyable stay, in particular how to dress appropriately. Sometimes I want to run up to them and grab them by the shoulders and say "Put more clothes on, for your own safety."
India is quite conservative in dress. How much depends on the part of the country you are in, whether it is a big city or small town, or a tourist haven. Most (but not all) of the big cities are becoming more accepting of women wearing shorter skirts or sleeveless or strappy tops, but in general, if you aren't on the beach in a known tourist destination where the locals are accustomed to seeing half dressed people, make sure to dress appropriately.
What is appropriate? For men it means don't go shirtless on the street and no short shorts. The only people you may see shirtless are common laborers and even they will usually wear a tank top at the least.
For women it means several things. No see-through items unless you have on the right underclothes. No midriff showing. Skirts and shorts should come at least mid-thigh, avoiding ones that are too tight. Don't wear spaghetti straps without a coverup. You can wear sleeveless shirts but make sure you are not showing too much shoulder. No cleavage showing at all.
I understand that it's hot and you are sweating. If you are in Goa, you can get away with strappy tops and mini skirts, or if you are going to a nightclub or for dinner in a nice hotel you can wear eveningwear. The thing is, people who do wear such things do not walk on the street. They drive to where they are going and drive back home, so pesonal safety isn't such an issue. But if you, as a tourist, are trying to see the real India and you are walking the streets and eating in local restaurants and shopping where the locals do, then you should dress as the locals do.
|Don't go out like this. Ever! …
|… Unless you are her. 🙂
I don't mean you have to wear Indian clothes (unless you want to). You can get away with western styles; just make sure they cover enough. For example, a t-shirt and knee-length shorts or 3/4 pants is best for this kind of trekking the streets. Long skirts are also ok. When it comes to tops, the rule of thumb is: it should cover your shoulders (mostly, sleeveless is ok) and tummy, and the neckline shouldn't be too low. If you can see any part of your breasts, it is too low. If it is transparent, wear a singlet underneath. Bras shouldn't be clearly visible.
Ironically the sari, worn by the majority of Indian women, can be very revealing.
Women who do dress as the above model won't be seen walking the streets, though. Also, that is a wedding sari. More commonly you will see this:
Yep, that is more like what you will see on the street.
Ok. Moving on.
Personally I mostly wear western clothes, but at times I do wear Indian styles. I don't wear sari's because I don't know how to tie one, nor would I find it comfortable for daily use. I did wear one once to an event but sadly don't have a photo of it.
The salwar kameez comes in many varieties of design, color, materieal, and style. It is both everyday wear and party wear, casual or elegant.
So if you ever come to India, remember these tips and have a great stay!


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Strategic Asset Manager - [Archived Advertisement]
Unitywater (View other jobs from this organisation)
About us:
At Unitywater, we operate in a diverse and inclusive environment where no two days are the same. We provide essential water supply and reliable utilities services to the Moreton Bay, Sunshine Coast and Noosa regions that account for 16% of Queensland's population. Our customers are at the heart of everything we do and we are proud to service our communities with smart and environmentally sustainable practices.
About the role:
We have a rare opportunity on offer due to an internal promotion, and we are now on the search for an experience Strategic Asset Manager to join our Sustainable Infrastructure Solution Team.
This role will work between our two main office locations in both Maroochydore and Caboolture. In this role you will be responsible for leading the Strategic Asset Management Section to embed a culture of continuous improvement with a focus on long term sustainability of complex infrastructure.
This opportunity will give you the challenge you have been seeking to drive your career forward. Reporting to the Manager Asset Knowledge and Performance you will have the opportunity to lead the development, implementation and review of asset management strategies and plans in line with ISO 55000 whilst establishing yourself as a leading Asset Manager within the water sector.
About you:
To contribute to Unitywater's values of Reliability, Safety, Honesty & Integrity, Efficiency, One Team, Innovation, you will demonstrate the following skills and qualities for the role:
- Tertiary engineering qualifications or similar, coupled with demonstrated experience in an asset intensive organisation.
- Knowledge and experience of applying assets management principles and practices into asset rich industries with practical exposure to a relevant asset management standard (PAS55, ISO55000).
- Exceptional interpersonal and communication skills and the ability to build long term relationships with executive, stakeholders, peer
- Demonstrated ability to effectively lead a team of people and proactively shape work culture using work processes, symbols and personal leadership behavior.
- C Class driver's license.
If you are motivated and driven to help us develop and drive a sustainable business approach for the future, and want to make a difference in your community then we want to hear from you.
Working at Unitywater:
Unitywater is one of the largest employers in the region, offering continuous investment in training, diverse career paths, health and wellness benefits, flexible work arrangements and a rewarding environment. We are committed to providing a diverse and inclusive work environment that supports individuals to reach their full potential.
Unitywater promotes a workplace that actively seeks to include, welcome and value unique contributions of all people. Unitywater encourages people with diverse abilities, Aboriginal Australians, young people and people from culturally diverse backgrounds to apply.
How to apply
Applicants will need to demonstrate your eligibility and right to work in Australia.
Applications close: Monday 27th May 2019.
Remuneration: Band 8
For further information or to request the position description for this role, please contact the Careers
Job Summary
- Closing Date:
- 27 May 2019
- Location:
- QLD - Sunshine Coast
- Work Type:
- Full Time
- Category:
Energy/Utilities/Power Generation


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We've just closed out the first month of Obama's presidency. During that period, Obama passed S-CHIP expansion, the Lily Ledbetter Fair Pay Act, a $787 billion stimulus package that was many bills in one (including such liberal priorities as comparative effectiveness research, transit funding, Health IT funding, broadband funding, etc), and is about to turn his attention to comprehensive health care reform.
These are big progressive wins. And meanwhile, the Democratic Party is winning the PR battle hardcore.


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Year: 2017
Nine HunterMaclean Attorneys Honored as 2017 Georgia Trend Legal Elite
HunterMaclean is honored to announce that nine attorneys were recently recognized as 2017 Legal Elite by Georgia Trend.
Savannah CEO: Leadership Southeast Announces 2018 Class
HunterMaclean attorney Sarah Lamar has been selected to participate in the 2018 class of Leadership Southeast Georgia. The five-month program is designed to grow and inspire engaged community leaders to improve the overall quality of life in our area.
HunterMaclean Honored with Nine First-Tier Rankings in U.S. News – Best Lawyers® 2018 "Best Law Firms"
HunterMaclean was honored to be recognized with nine first-tier rankings in the 2018 edition of U.S. News – Best Lawyers® "Best Law Firms." Best Lawyers is recognized as the oldest and one of the most esteemed peer review guides in the legal profession worldwide.
The Brunswick News: Panel: Cyber threats up in 2017
HunterMaclean's Brunswick Critical Issues Forum on Cybersecurity took place on October 12, 2017. Tyler H. Jones of The Brunswick News covered the event.
Elegant Island Living: Celebrating 15 Years in Brunswick
HunterMaclean's Brunswick office opened 15 years ago. Elegant Island Living sits down with the Brunswick attorneys for a reflective Q&A about this important milestone.
23 HunterMaclean Attorneys Listed in The Best Lawyers in America© 2018
HunterMaclean is pleased to announce that 23 attorneys from the firm were recently selected for inclusion in The Best Lawyers in America© 2018. Best Lawyers recognizes attorneys for significant achievements in their area of practice.
Attorney Patrick Webb Joins HunterMaclean's Real Estate Group
HunterMaclean is pleased to announce that Patrick Webb has recently joined the firm as a partner in the real estate practice group.
SMN: Industry experts talk trends, innovation at third annual Savannah Logistics Lunch
Mary Carr Mayle of Savannah Morning News covered the 2017 Savannah Logistics Lunch on Wednesday, July 19.
HunterMaclean Listed in Prestigious Chambers USA 2017 Guide
HunterMaclean was recognized again this year in the exclusive Chambers USA 2017. Chambers guides are the result of thousands of in-depth interviews by the largest research team of its kind. HunterMaclean is the only Savannah law firm to be ranked by Chambers USA.
Savannah CEO: John M. Tatum Recipient of The Daily Report's 2017 Lifetime Achievement Award
Partner John M. Tatum has been recognized by The Daily Report as the recipient of a Lifetime Achievement Award. The Daily Report is a primary source for news about the courts and the profession of law for the state of Georgia.


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Products on Location and in the Studio
For this project I have done a lot of research of different products to see which is the best locations to shoot for different products. The images below are some examples of the style of how I want my images to turn out.
The image above shows what the product would look like in it's natural environment. I like the contrasts of the browns of the product and the greys and greens of the location. I think this is a great marketing image as the views eyes will be drawn to the shoes. Looking at this image I can see the photographer has used a tripod so that he can get the perfect angle on the product whilst also making sure the image is in focus. Looking at the image I would say the photographer used two reflectors with the silver side up at about a 60 degree angle opposite each other and either side of the product. This helps give a natural look to the image.
This image has been shot quite differently to other images as the product is far away from the camera This means the product is in focus and the rest is not. I can see the photographer most likely used a tripod to hold the camera to help give the image a crisp and in focused finish. I would also say that the photographer has used two soft boxes opposite each other one in front to the right of the product and one by the product. This helps light not only the product but the background as well.
I also researched images that work well when photographed in the studio .
I think nail polish would be a great idea for my product in the studio because the bright colours of nail polish and the right lighting will make the product stand out. By using the studio it also means I can find a creative way to setup the product. Maybe I can have some of the nail polish dripping around the nail polish pot. Looking at this image I would say the photographer has used a macro lens so that they can get close to the product without getting too close themselves. I would also say the photographer has used 3 lights two opposite each other (i.e. one behind the product, one in front and then the third lighting overhead.
A perfume bottle could also be a good idea for the product in the studio. Both nail polish and perfume will give me the opportunity to use lots of post-production techniques to make the product look more interesting and creative. This is shown in the image I have picked because although some of the smoke could have been created in the studio, it would not of looked perfect so they would have used Photoshop to get the perfect effect with the smoke. The only negative side about shooting perfume is that it is very hard to light due to it being transparent. However, for this product I think the photographer used two lights with pink gels to get the pink effect around the image. I think the lights would have been very close to the product to get as much detail of the perfume bottle as possible.


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A new discovery helps explain the unexpectedly high biodiversity of plankton communities. The research shows that different species of marine plankton coexist by using different wavelengths of light to photosynthesize.
The "paradox of the plankton," as described by G. Evelyn Hutchinson in 1961, is that there are so many species occupying an apparently homogeneous environment and competing for the same scant resources. Recent discoveries of new microorganisms have bumped up the species count, making the paradox even more puzzling, says aquatic microbiologist Jef Huisman of the University of Amsterdam.
Scientists have traditionally supposed that competition for light (as well as for nutrients like iron) among phytoplankton--diatoms, blue-green algae, and other tiny aquatic organisms--will result in one species shading out the others. But past theories and experiments treated light as a single resource, explains Huisman's graduate student, plankton ecologist Maayke Stomp of the University of Amsterdam. However, pigments absorb and reflect light of different wavelengths, giving the plankton a characteristic color. Along with colleagues at the Netherlands Institute of Ecology, Huisman and Stomp suspected that a diversity of pigments might be the secret to the peaceful coexistence of plankton.
The scientists tested this idea by exposing two closely related strains of picocyanobacteria--one red and one green--to different wavelengths of light in the lab. Under red light, only the green strain survived, presumably because it could absorb the red light for photosynthesis. Conversely, the red strain won out under green light. When exposed to white light, which has the full spectrum of wavelengths, both strains persisted for at least 60 days, the team reports online 10 October in Nature. Experiments with a third type of phytoplankton showed that it could coexist with either of the first two strains by making more of the pigment its competitors didn't have.
The study helps explain the "unexpected plethora" of phytoplankton in apparently homogenous water, says marine biologist Martin Edwards of the Sir Alister Hardy Foundation for Ocean Science in Plymouth, U.K. Huisman thinks the research may also prove useful for estimating the primary productivity of the ocean. Current estimates are based on remote sensing of the pigment chlorophyll a. But the new work shows that other pigments are also important, which means that scientists may have underestimated the productivity of plankton.
Related Sites
Jef Huisman's lab page
Information from NASA about phytoplankton and their role in global climate
A phytoplankton tutorial from the Smithsonian Institution


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isSelected( ) is the Selenium WebDriver Predefined Method, which is used to get the status of the radio buttons and check box options.
isSelected( ) predefined method returns true if the radio button or the check box is selected else it will return false.
Test Description:
Lets Implement the Test on Eclipse IDE:
1. Create a new Project say 'WebDriver-Project39' in Eclipse IDE
2. Configure the Project to work with Selenium WebDriver
3. Create a package say 'package39' under the newly created project.
4. Create a Java Class file say 'Class39' under the newly created package as shown below:
Actual Steps:
1. Write the following code into the newly created Java Class file as shown below and make sure that you resolve all the errors before going to next step:
2. Write the test method 'isSelectedMethodDemo()' which uses CSS Path Statements for locating the radio button 'radio 1' as shown below:
3. Save and Run the 'Class39.java' file by selecting the 'JUnit Test' option and ensure that our Automation Test has selected the radio button ' radio 1' which is in not selected state as shown in the below video:
Watch the below video:
Click here to watch the video.
Download this Project:
Click here to download this project and import into Eclipse IDE on your machine.
Please comment below to feedback or ask questions.
Using isEnabled( ) to find out whether the button is enabled will be explained in the next post.


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NFL Football has the most enthusiastic fan base by far, according to a study by Adobe and TDG. Using a 10-point scale, where 1 means "definitely not a fan" and 10 means "you're a super fan", respondents in the US were asked to rank their enthusiasm on a list of 15 sports.
Over one-quarter of overall TV time is devoted to live sports. On average, LSVs spend 29 hours per week (4.1 hours each day) watching television at home. Of this, over one-quarter (7.4 hours per week) of the time is spent watching live sports. This is highest among 35 to 44 year olds (8 hours/week) and lowest among 55 to 65 year olds (6.3 hours/week).
37 per cent of LSVs watch live sports on non-TV devices. The largest is PCs and laptop, which is used by 27 per cent of LSVs to watch sports. Of these viewers, NFL Football is the most widely viewed on a PC during a regular season (watched by 66 per cent), as well as the most frequently viewed on a PC (28 per cent weekly, 9 per cent daily). Next is Summer Olympics (watched by 59 per cent) and NBA Basketball (watched by 51 per cent). Interestingly, 49 per cent of LSVs on a PC "at least occasionally" view live sports with the audio turned off.
Social media presents growing opportunity. 91 per cent of LSVs use social networks, with Facebook being most popular (used by 81 per cent), followed by Twitter (40 per cent) and Instagram (38 per cent). However, only 32 per cent of LSVs on social media are aware that live sports broadcasts are available on the platform, of which only 8 per cent report using. Of those people, NFL Football is the most watched live sports (viewed by 86 per cent), while NBA is watched more frequently (52 per cent at least weekly, compared to 49 per cent for NFL, 40 per cent for MLB).
Free streaming services struggle with fan awareness. 50 per cent of LSVs are familiar with free streaming apps provided by their pay TV service, with 21 per cent currently using these services. However, younger viewers (25 to 44 year olds) are more likely to be familiar with these services (60 per cent).
Sports fans prefer less ads, drawn to better personalisation. The number of ads generally has a negative influence on time spent watching televised sports; 29 per cent of LSVs spent more time watching a game if there are fewer ads. 23 per cent of LSVs view the relevance of ads as positive (e.g., the more relevant the ads, the more time they spend viewing).
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SI/USGS Weekly Volcanic Activity Report 18-24 November 2009 26 November 2009Posted by admin in activity reports, Batu Tara, Caribbean, Chaitén, Chile, Colombia, Ecuador, eruptions, Galeras, Guatemala, Hawaii, Indonesia, Japan, Kamchatka, Karymsky, Kilauea, Kliuchevskoi, Mexico, Pacaya, Papua New Guinea, Popocatépetl, Rabaul, Reventador, Russia, Sakura-jima, Santa María, Sarychev Peak, Shiveluch, Soufrière Hills, Suwanose-jima, United States, Weekly Volcanic Activity Reports.
Tags: Global Volcanism Program, volcanic activity reports, volcanic eruptions
Click on the map for a larger version (1280 x 898 pixels).
The Smithsonian Institution/United States Geological Survey Weekly Volcanic Activity Report for 18-24 November 2009 is available on the Global Volcanism Program website. The following is a summary and not a substitute for the full report.
- The current report: Weekly Volcanic Activity Report.
- Previous reports: Weekly Reports Archive.
- The SI/USGS map of volcanoes discussed this week.
New activity/unrest: Galeras (Colombia), Sarychev Peak (Russia).
Ongoing activity: Batu Tara (Indonesia), Chaitén (Chile), Karymsky (Russia), Kilauea (Hawaii, USA), Kliuchevskoi (Russia), Pacaya (Guatemala), Popocatépetl (Mexico), Rabaul (Papua New Guinea), Reventador (Ecuador), Sakura-jima (Japan), Santa María (Guatemala), Shiveluch (Russia), Soufrière Hills (Montserrat), Suwanose-jima (Japan).
Note: a.s.l. = 'above sea level'.
Galeras (Colombia). An explosive eruption occurred on 20 November. Local inhabitants reported five explosions, sound waves and crater incandescence. The resulting ash plume was reported by Washington VAAC to have possibly risen to 14.3 km a.s.l. The plume drifted N, and ashfall was reported 10 km N, NNW and E. Seismicity increased after the eruption and then gradually decreased, and the alert level was lowered on 21 November from Red to Orange ('eruption probable within days or weeks').
Sarychev Peak (Russia). On 21 November a thermal anomaly was detected by satellite.
Batu Tara (Indonesia). Darwin VAAC reported an ash plume to 2.4 km a.s.l. which drifted 90 km NW on 24 November.
Chaitén (Chile). Buenos Aires VAAC reported a gas plume from the lava-dome complex on 23 November which rose to 2.4 km a.s.l. and drifted SSE.
Karymsky (Russia). Seismic activity was above background levels on 12, 14 and 16 November, with no data available for other days during 13-20 November because of technical reasons. Elevated seismicity possibly indicated ash plumes rising to 3 km a.s.l. Analyses of satellite imagery revealed a daily thermal anomaly and ash plumes that drifted 130 km E during 12-14 and 17 November. Tokyo VAAC reported that on 23 November an eruption produced a plume that rose to 4 km a.s.l. The Level of Concern Color Code remained at Orange.
Kilauea (Hawaii, USA). During 18-24 November lava flowed SE through a lava tube system from beneath the Thanksgiving Eve Breakout (TEB) and rootless shield complex to reach the ocean at multiple locations between Waikupanaha and an area 700 m further W. Thermal anomalies detected by satellite and visual observations revealed active surface lava flows at locations on and at the base of the pali, at the TEB vent, and on the coastal plain. Incandescence was seen on the Pu'u 'O'o crater floor. The Halema'uma'u crater vent continued to produce a white or off-white plume that drifted mainly SW and dropped small amounts of ash downwind. Incandescence originated from a circulating and spattering lava pond that occasionally rose above and drained back below holes in the vent cavity floor. On 21 November, a sliver of the rim collapsed and was followed by an explosion that produced a dense brown plume that dissipated after a few minutes. The sulphur dioxide emission rate at the summit remained elevated: 700-1,100 tonnes/day was measured during 18-20 and 23 November (2003-2007 average rate = 140 tonnes/day).
Kliuchevskoi (Russia). During 13-20 November seismic activity was above background levels. Strombolian activity ejected tephra 200 m above the crater during 13-15 November. On 14 November, a new lava flow traveled 500 m down the ESE flank. Satellite imagery revealed a large daily thermal anomaly at the volcano. The Level of Concern Color Code remained at Orange.
Pacaya (Guatemala). White and blue plumes from MacKenney cone rose up to 400 m and drifted SSW on 20 and 24 November. Multiple lava flows on the S and SW flanks traveled 100-250 m SE and SW. Incandescence was observed at night.
Popocatépetl (Mexico). During 18-20 November steam-and-gas plumes were emitted that sometimes contained ash. On 21 November a small explosion was detected by the seismic network, accompanied by an ash plume that rose to 8.9 km a.s.l. and drifted E, causing ashfall in Atlixco (23 km SE), Huejotzingo (27 km NE), and areas in the state of Tlaxcala.
Rabaul (Papua New Guinea). Darwin VAAC reported that ash plumes from Tavurvur cone rose to 2.1 km a.s.l. and drifted 35-90 km NW on 19 November.
Reventador (Ecuador). Based on a pilot observation, Washington VAAC reported that on 20 November an ash plume from Reventador rose to 6.1 km a.s.l. A thermal anomaly was detected on satellite imagery.
Sakura-jima (Japan). Tokyo VAAC reported that explosions on 18 and 23 November produced plumes that rose to 2.1-2.7 km a.s.l. and drifted S and E.
Santa María (Guatemala). On 20 November two explosions from the Santiaguito lava dome complex produced an ash plume that drifted SW. Avalanches descended the SW flank of the dome. An explosion on 24 November produced an ash plume the rose to 3.3 km a.s.l. and drifted SE. Ashfall was reported in areas downwind.
Shiveluch (Russia). During 13-20 November seismic activity was above background levels, indicating ash plumes possibly rising to 5.3 km a.s.l. Video cameras observed fumarolic activity and hot avalanches on 14 and 15 November. A large daily thermal anomaly on the lava dome was detected by satellite. Tokyo VAAC reported that on 18 November an eruption produced a plume that rose to 5.5 km a.s.l. The Level of Concern Color Code remained at Orange.
Soufrière Hills (Montserrat). During 13-20 November activity from the lava dome consisted of ash venting along with semi-continuous rockfalls and pyroclastic flows that were concentrated on the W flank. Ashfall occurred across many areas of the island. Views of the lava dome on 16 November showed that the dome height had decreased because of collapses and that a deep channel had developed NE of Chances Peak. Pyroclastic flows in the Gages Valley (W) continued down Spring Ghaut and Aymer's Ghaut, and spread onto the alluvial fan below St. Georges Hill. On 19 November, heavy ashfall occurred to the NW between Old Towne and Brades. The Hazard Level remained at 3.
Suwanose-jima (Japan). Tokyo VAAC reported an explosion from Suwanose-jima on 18 November. Details of possible resulting emissions were not reported.
The foregoing is a summary of the Smithsonian Institution/United States Geological Survey Weekly Volcanic Activity Report covering 18-24 November 2009. It is provided for information only, and is based on but not a substitute for the full report, which comes with its own criteria and disclaimers. The map base is derived from the Smithsonian Institution/USGS/US Naval Research Laboratory This Dynamic Planet website.
For all our coverage of the SI/USGS Weekly Volcanic Activity Reports: Weekly Volcanic Activity Reports « The Volcanism Blog.


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Press Releases
Siemens Renews Objectivity/DB to Continue Delivering Big Data Solutions for Safety and Security Systems in Buildings
San Jose, CA – November 20, 2013 — Objectivity, Inc., the leader in NOSQL database solutions for Big Data, today announced that Siemens Building Technologies FSP (NYSE: SI) has renewed the use of Objectivity/DB, the leading object oriented database, to continue the delivery of real-time, Big Data analytics for security and safety systems for buildings leveraging the Siemens Building Technologies. Siemens has been leveraging Objectivity/DB since 15 years to store and handle configuration data.
Siemens Building Technologies, founded in 1998, is division of Siemens AG. The company has several decades of experience in building automation and fire safety. Not only do Siemens solutions manage the traditional heating, ventilation and air conditioning (HVAC) systems, but it also includes the remote monitoring of fire alarms, door locks, security, lighting and other building features, making it one of the most comprehensive and robust building solutions available today.
Objectivity/DB, a distributed and massively scalable object database, helps developers of enterprise, government and web-scale services to manage and query data in high-volume, high-complexity and high-throughput environments.
"Siemens has been a long-time partner of Objectivity and we are excited to continue this relationship in order to enable cutting-edge solutions for building safety and security," said Jay Jarrell, President and CEO of Objectivity. "As a leading object database solution in the market today we are extremely happy that Siemens entrusted Objectivity/DB to deliver the solution they need for their customers. This is a testament to our vision of delivering the world's most powerful Big Data tools."
About Objectivity, Inc.
Objectivity, Inc. is the Enterprise Database leader of real-time, complex solutions for discovering value in Big Data. Our leading edge software: InfiniteGraph®, The Distributed Graph Database™ and Objectivity/DB®, a distributed and scalable object management database, enable organizations to develop scalable solutions to discover hidden relationships for improved Big Data analytics, develop new ROI opportunities and improve inter-departmental business processes to achieve greater return on data related investments.
Objectivity, Inc. is committed to our customers' success, with representatives worldwide. Our clients include: Swiss Life Select, Draeger Medical, Ericsson, McKesson, NEC, Vodafone xone, Siemens and the US Department of Defense. Visit https://www.objectivity.com.
For more information contact:
Press Contact: Patricia Stamos, Director Marketing
Email: firstname.lastname@example.com
Phone: 408-992-7100


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Meet our team: Paul 'Put the coffee down' McKernan
FMCG Senior Sales Consultant… untenable.
Since: Dec 2015
How did you end up working at Denholm?
I called Marisa (Carroll, COO of Denholm) because I wanted to get into FMCG sales & marketing recruitment and Denholm has a great reputation in that space.
Away from work, what do you like to do in your spare time?
Drinking, hanging out with the kids. Drinking some more.
Tell us something not many people know about you.
I'm one degree of separation away from being really really good friends of The Boss (Bruce Springsteen).
Latest guilty pleasure?
I'm a very big fan of Bonne Maman Strawberry Mousse – it's the food of the Gods.
Who is your 'must follow' on social?
My 8 year old daughter – 'Saskia Vlogs' – her daily videos of nonsense.
What was the last book you read and/or last film you watched?
Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, Tyrants and World-Class Performers and 'American Pyscho' on DVD. They help me get by.
What would be your advice to someone entering recruitment?
Talk to people, talk to more people and then some more. To be a good recruiter – pick up the phone!
If there was one thing you want people to know about your job, what would it be?
It's not quite as easy a job as some people think; it's not simply sending CV's (that somehow miraculously appear on our desks). To be a good recruiter requires bundles of skill, dedication and a belting attitude!
Talk to Denholm
We are a search, recruitment and employer brand consultancy that specialises in commercial marketing, sales & digital opportunities. If you'd like to find out more, call us on 0131 554 6191 or email firstname.lastname@example.com.


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Exhibition Hall
The Exhibition Hall encompasses more than 38,400 square feet (160' by 240') and has a capacity of 1,896. It includes a 28,800 square foot main room (160' by 180'), a 2400 square foot lobby (80' by 30'), a 2400 square food service area and measures 160' by 240' in full. It is fully heated and air conditioned. The facility includes 4 restrooms, 3 offices, four 12' x 12' drive through doors, 16' ceiling, concrete floors, ample electrical outlets in the walls and floors, and a sprinkler fire protection system. The building is ground level and has a store front entrance located on the east side. The Exhibition Hall has hosted many events over the years including a wide variety of trade shows, meetings, parties, expositions and festivals.


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The Killers have announced plans for some UK stadium shows next summer.
The Las Vegas group rocketed back with an internationally successful album earlier in the year, and will headline the Isle of Wight festival next summer.
In addition to this The Killers have confirmed a pair of enormous stadium shows, set to take place in June and July.
The group will play Swansea's Liberty Stadium on June 23rd, before hitting Bolton's Macron Stadium on July 13th.
Tickets go on sale this Friday (December 8th) at 9.30am.
Catch The Killers at the following shows:
23 Swansea Liberty Stadium
13 Bolton Macron Stadium
For tickets to the latest shows from The Killers click HERE.
Join us on Vero, as we get under the skin of global cultural happenings. Follow Clash Magazine as we skip merrily between clubs, concerts, interviews and photo shoots. Get backstage sneak peeks and a true view into our world as the fun and games unfold.


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I was busy finishing Strange Fruit vol 2: More Uncelebrated Narratives from Black History which should be out this February. I will now head into winter break with a few smaller projects to finish up.
I was busy finishing Strange Fruit vol 2: More Uncelebrated Narratives from Black History which should be out this February. I will now head into winter break with a few smaller projects to finish up.
I'm working on short story about the first fight I was in as a kid. This phone sketch shows some of the main characters including the girl Key Key who kicked my 5 year old ass lol. The fight will serve as a vehicle for telling the story of my life. I intend to do more stories about my fights, and weave a narrative together, but right now I really want to nail this one down so that I can print it as a mini comic in time for MICE.
I have been working tirelessly on my new book, specifically I have been trying to get better at line work, story telling, and spotting blacks. These are some unedited, un-colored and in progress pages from the upcoming Bessie Stringfield: Tales of The Talented Tenth vol. 2. These seem to work better. Ask me again tomorrow and I'll probably say they need to be completely redrawn. So goes self doubt, lol.
I was talking to my daughter about history. My 16 year old started with Federalism and it merged into a discussion about race; more specifically slavery. There is a family legend that we are descended from five sisters who were stolen from Louisiana. I said to my daughter that they were probably Creole, and since her mother is white, and I am fairly light skinned that they probably looked a lot like she and I. She mused that it really wasn't that long ago. I said "I know," and that there are people alive today who witnessed a lynching, or protested integration. That got me thinking about how a history of violence is embedded in our cultural memory. It is as much a part of the U.S as the Liberty Bell, and amber waves of grain. Black people in America bare that violence on our skin. Are there are any carmel colored indigenous tribes in West Africa? Probably not. There are, however, countless accounts of the wholesale rape and torture of black women. That means for black people the very violence that is embedded in American history is also embedded in our blackness; our light skin, and soft features are from years of rape. It is rather depressing, but also empowering, because it means that in the history of my skin tone there was a woman who survived, and thrived in the place where unspeakable things happened to her. There are those who will say that will say I shouldn't think like that, or that I should not be so focused on race. The problem is that if I never look in a mirror, or at a photo of myself, or I become truly blind to the color of my skin it will not matter to the world; because America will remind me. But, that reminder will also cause me to be aware of the fact that I am the product of perseverance in the face of tragedy.


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The use of hypnosis in pain control can be very successful and can provide relief or control for acute and chronic pain.
Have you ever cut yourself without realising it until some time later? And it was only when you actually noticed the cut that it started to feel painful. Up until that moment, your mind had successfully ignored the pain signals from your body. This is actually something that we are all naturally able to do.
Before chloroform was discovered, a doctor named James Esdale, discovered that hypnosis could be used to produce anaesthesia. From 1845 using only hypnosis he successfully performed many operations, including amputations.
More recently an eminent Spanish surgeon called Dr. Angel Escudero has developed a technique which he calls Noesitherapy (pronounced No-e-sea-therapy). Using this technique he has performed over 1000 surgical procedures without anaesthetic. Dr. Escudero has been featured on BBC's "Your Life in Their Hands".
Hypnoesitherapy extends the effectiveness of noesitherapy by combining it with hypnosis.
Pain is your bodies warning mechanism and it lets you know something is wrong and that your attention is needed. It alerts you very quickly to situations that could potentially be very harmful to you, such as touching something hot. It also reminds us when we have an existing injury, to take care and not do anything which may make the injury worse.
It is therefore extremely important not to turn off or reduce the pain without first identifying and treating the underlying cause. Therefore it is essential that you have consulted with your doctor before making an appointment.
There are of course types of pain that will continue long after you've done everything you can to deal with the underlying causes. Chronic pain such as arthritis and back pain are common examples of this.
How can you control pain?
Pain control can work in three ways.
1. Relaxation
When people are in pain, their muscles tense which can exacerbate the pain.
2. Sensory Alteration
The signals sent by our body are actually interpreted and perceived as pain within in our mind. There are many techniques that we can use to change that interpretation, so that our resulting perception of the pain is also altered to the point where the pain can be turned off or reduced.
3. Distraction
Your mind simply focuses on something else, either external to you or sensations in some other part of your body, reducing the attention you're paying to the pain. Its just like when you cut yourself without realising it and you don't actually feel any pain until you become aware of the cut some time later. Up until that moment, your mind had successfully been distracted.
What can it be used for?
These techniques can be used as a safe, natural alternative to anaesthetic for surgery or for controlling more chronic pain such as arthritic joint pain.
Here are just a few examples:
- Arthritic joint pain
- Back pain
- Burns
- Dentistry
- Childbirth
- Injuries
- Degenerative illnesses and complaints
- Medical & minor surgical procedures
The Treatment
The treatment is highly tailored to each persons requirements, so the exact form of treatment and number of sessions will vary from person to person. However significant improvements can quite often be made in just a few sessions. It is always my aim to help you resolve your issues as quickly as possible.
The treatment may combine several different forms of therapy such as Hypnotherapy, Neuro-Linguistic Programming (NLP), Psychotherapy, Relaxation, Hypnoesitherapy, Noesitherapy, Autogenic Training and HypnoHealing.
I'm sure you can imagine the amazing benefits of combining these powerful techniques, allowing you to quickly and easily change the way your mind interprets and responds to the pain, so that you can find yourself easily reducing the pain you currently have.
I am a professional fully qualified and experienced Advanced Hypnotherapist psychotherapist and a Licensed NLP Master Practitioner. I was trained by some of the best hypnotherapy and psychotherapy trainers, including Paul McKenna, and Dr Richard Bandler – the creator of Neuro-Linguistic Programming (NLP). I combine all my skills and experience to produce a treatment that is tailored to your needs. So that I can help you to change in the most effortless ways possible.
Each session lasts up to 1 hour (see the consultation fees page for prices and discounts.)
When you are ready to make the inner changes you need to control your pain, simply phone me on 0161 881 4333 or Click here to email to make an appointment now.
Just how much is your health and well-being worth to you?


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When notorious pirate Henry Morgan is made governor of Jamaica, he enlists the help of some of his former partners in ridding the Carribean of Buccaneers. When one of them apparently abducts the previous governor's pretty daughter and joins up with the rebels, things are set for a fight.
1943 | Winner: Best Cinematography, Color
1943 | 2 nominations including: Best Effects, Special Effects