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Love and Kate.
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Category Archives: Crafts
A Rudolph the Red-Nosed Reindeer Party.
Our first Christmas movie night party of the month was the Charlie Brown Christmas Party which was awesome, under $10, and we all loved it! Our latest movie night party was Rudolph the Red-Nosed Reindeer! And this time we added … Continue reading
Posted in Alice, Crafts, Family, Friends, Holidays, Motherhood, Parties, Tom Leave a comment
Alice's 5th {Camping Themed} Birthday Party.
I think every time I talk about a themed party, I deem it my favorite. But I really, really feel like this one is my FOR REAL favorite! I have never had so much fun planning a party. And a … Continue reading
Happy Father's Day!
I am so incredibly lucky to have a great father. And then I married a man who is an incredible father. And that man I married introduced me to his amazing father. I LOVE you, Dads! xo
Posted in Alice, Crafts, Family, Holidays, Kevin, Motherhood, Tom 2 Comments
Alice's 3rd Birthday Party: Mary Poppins.
Alice had a Mary Poppins themed birthday party this year — and it was supercalifragilisticexpialidocious! Kevin asked me if I went overboard on this party, and the answer is: kinda? I went overboard as far as crafting and theme-ing goes. … Continue reading
Posted in Alice, Crafts, Motherhood, Parties 1 Comment
Tom's 5th Birthday: Dinosaur Party.
We celebrated Tom's 5th Birthday with a party that was all about DINOSAURS! Tom has been seriously obsessed with dinos lately. He knows tons about them. He loves reading dinosaur books, he loves watching dinosaur shows, he LOVES watching Jurassic … Continue reading
Christmas So Far.
It's December 5th, which means we've been getting ready for Christmas around here for a couple weeks! I love, love, love this time of year with my babies. It's just THE. BEST. They are so excited about every, single, little … Continue reading
Posted in Alice, Crafts, Family, Friends, Holidays, Motherhood, Tom 2 Comments
LOVE And Puppet Theater.
Things I love about Alice's puppet theater… 1. It's made from fabric I found at my Grandmother's house after she passed away. I love that it's re-purposed, and I love where it's from. And I like to think my Grandmother … Continue reading
Posted in Alice, Crafts, LOVE and, Motherhood, Tom 4 Comments
Snowman Play Doh.
The other day I decided to make some play doh for the kids. I just used a simple recipe, and then added glitter. I told them it was "snowman play doh" and then I made little accessories for it so … Continue reading
Posted in Alice, Crafts, Motherhood, Tom 1 Comment
Are You Pinterested In My Disney Trip?
I love Pinterest. Just LOVE. So when it was time to plan our Disney trip, I oh-so-casually searched for "disney tips." And then "disney crafts." And then "disney autograph books." And then "things to do in the car on the … Continue reading
Posted in Alice, Crafts, Disney, Motherhood, Tom 6 Comments
Pirate Playdate.
When my sister started her summer break I immediately emailed her a list of all sorts of things I wanted to do with her while she was off. She immediately agreed (of course!) and then we set about doing nothing … Continue reading
Posted in Alice, Crafts, Family, Motherhood, Play, Tom Leave a comment


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Fryman to Mulholland is a 6.7 mile moderately trafficked loop trail located near Studio City, California that offers the chance to see wildlife and is rated as moderate. The trail is primarily used for hiking and running. Dogs are also able to use this trail.
Dog friendly
This is a longer hike for the Studio City area that combines the Fryman Canyon Loop trail views with the Betty Dearing Trail and its rain forest setting.
It's hard for me to understand how this trail has such a high rating. You're surrounded by houses and car noises, there's very little shade and it was absolutely mobbed with people on a Monday morning. You also have to walk on streets with no sidewalks for part of the loop. Really disappointing.
I frequently do Fryman every week, but first time actually doing the Mulholland part with it, I must say I should have done it a long time ago. I started on the Mulholland side to Fryman and lollipopped back to Mulholland. Great hike, not hard at all l, just be aware of some parts with beehives and easily can take a wrong turn on the Mulholland portion follow the map if it's your first time
I'm so happy I have all trails. The first time I took this trail I went the short way and I thought that was all that was to it. I was wrong. Amazing trail with an amazing forest. There's a few loop holes so be careful and have so much fun
I liked this hike. I took my two sons 6 and 7 and they were able to complete it just fine.
Great trail, easy to walk, good paths and some lovely views! Would actually recommend starting at the car park on Mulholland and then doing the "stick" part of the lollipop route, then going anti-clockwise when you get to the lollipop itself. It's also a quieter car park than the one off Fryman.
Beautiful in the winter, but the Fryman portion was extremely busy with people. A fun local hike with city vistas.
nice and ez trail. the trail connecting to Mulholland is clutch. the appreciation for stairs only comes when it's vs. a steep hill. stairs was nice array a various earthy-fragrant smells throughout the rainforest section.
I just did the loop but it has some great views super convenient to studio City. lots of people on the trail so very safe. parking is crowded
Great urban hike. If you add the Fryman Canyon Trail, which is a loop trail that intersects this hike, you can do a total of 6.8 miles with some good elevation gains. Took me 2.5 hours.


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Essay 2. Happiness Definition Essay. Happiness is a versatile and multifaceted subject worth exploring and defining. Is it perhaps the things money can buy or is it the pleasure we get from the things we treasure. I mostly believe that happiness is a personal affair that can be defined in different ways.
In fact, patience is a virtue that everybody must possess. Patience makes us better people. Here are a few reasons emphasizing the Importance of Patience in life: Patience Shapes a Talent into Achievement. To shape your talents and inborn abilities into real achievements, you must have patience.
Patience definition is - the capacity, habit, or fact of being patient. How to use patience in a sentence.
You need patience to learn and progress with meditation. You need patience to shape your body. You need patience to lose wait. You need patience to build up relationships. You need patience to build trust with customers. Patience is very closely related to self-discipline. If you possess self-discipline, you also have patience, and vice versa.
Happiness and money, both are an important role in human's life. There is a question that many people will argue about the impact from them, which have more benefit to people, it also means which is more important for people between happiness and money.
Here is a brilliant definition essay example on love. When you hear the word love, what's the first thing that comes to your mind? Do you really know what love is? Find out more about love right now.


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Creamy Chicken Pasta Skillet
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.readyseteat.com
Great recipe! Great for kids - easy to make!
What's in it
8 ounces dry rigatoni pasta, uncooked
PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 cup frozen green peas, thawed
6 tablespoons shredded Parmesan cheese
How to cook it
- Cook pasta according to package directions, omitting salt. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.
- Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well. - See more at: http://www.readyseteat.com/recipes-Creamy-Chicken-Pasta-Skillet-2120.html#review-anchor_40451897
- Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese. - See more at: http://www.readyseteat.com/recipes-Creamy-Chicken-Pasta-Skillet-2120.html#review-anchor_40451897
Similar Recipes
More recipes with "Cheese, Chicken, Onion, Pasta, Peas, Tomato":
Shaved Brussels Sprouts Salad with Pear, Cranberries, and Vegan Parmesan Read more at http://www.vegkitchen.com/recipes/shaved-brussels-sprouts-salad-with-pear-cranberries-and-vegan-parmesan/#PoGoOvCS2SPPOkBv.99
More "Dinner" recipes:


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"A Kombucha for Every Time, Place and Flavor"
Under the new kombucha Code of Practice, can a drink still be called kombucha if it's sugar-free, hard, filtered, dealcoholized or made from a syrup base?
Yes, says Hannah Crum, president of Kombucha Brewers International (KBI), the organization that made the code. But that variation needs to be defined on the label. Crum shared details behind the development of KBI's new kombucha Code of Practice during a webinar with The Fermentation Association, moderated by fermentation author (and TFA Advisory Board member) Alex Lewin. KBI released the code in July with the aim to provide consumers with transparency.
The code is meant to help the kombucha industry self regulate as it continues to grow, providing separate seals for both certified and traditionally fermented brews. This approach, according to Crum, leaves room for all types of kombucha. KBI is in the process of finalizing the definition for each of these classes of kombucha.
"We're going to see fermented beverages as a category proliferate," Crum says, noting drinks like kefir, fermented sodas and kvass will all face the same regulations as kombucha. "We want that diversity. There's going to be a kombucha for every time, place and flavor. Everyone will have a personal profile, and there's going to be a flavor for everybody."
Kombucha has gained huge favor among health-conscious consumers, and the industry has grown to over $600 million in sales. The beverage has historically been made with a traditional recipe of tea, sugar and SCOBY (symbiotic culture of bacteria and yeast.) But kombucha in its original recipe is a hard process to commercialize and today many brands sell kombucha in various forms. The code, Crum stresses, is not intended to ban any variety from calling itself "kombucha;" rather it's a way to distinguish kombucha types for the consumer.
"You're not obligated to use it," Crum points out. "Purists will say we're too lenient — those making it from a base don't want to define it. Look, kombucha with a weird, globby thing floating in there is not everyone's idea of delicious. We want there to be products out there that bring people into our category that maybe have a more approachable flavor profile."
The kombucha industry has been plagued by labelling issues. In 2010, a health inspector found multiple kombucha brands contained more than the 0.5% alcohol limit required to be deemed "non-alcoholic." In response, Whole Foods pulled kombucha from the shelves, just as the industry was starting to take off. After new ethanol testing requirements were put in place, Whole Foods again sold kombucha. But lawsuits — lately, within the industry — have continued. Court cases over alcohol content, sugar levels and amounts of probiotic bacteria have been filed in the last few years — cases most often pitting one kombucha brand against another.
Crum says that these legal actions have created unnecessary drama and secrecy in the industry.
"Do I like that brands were narking [tattling] on other brands to the TTB (Alcohol and Tobacco Tax and Trade Bureau)? Or that they were instigating class action lawsuits against other brands? No, I don't think that's a great way for the industry to build themselves up," Crum says. "It creates division, it creates chaos, it tears things apart. we need to be unified, on the same page."
But Crum struck an upbeat note in conclusion.
"The category is just getting started," she says. "We're going to get more bubbly and more fun. We're going to see more creativity, imagination and sophistication."
- Published in Businesss
Plant-Based Meat Next Major Fermentation Trend
Is plant-based meat the next major trend for fermentation? Specialists at the Institute of Food Technologists' (IFT) July virtual event said more product formulators are using fermentation to optimize food flavor and preservation. They predict using fermentation to create plant-based meat will be the next big trend. Culinary experts like Noma in Denmark are already discovering "uncoupling traditional culture-substrate combinations is a viable way of discovery in fermentation," says Jerome Diaz, a doctor at Wageningen University and Research. He said: "Traditionally, fermentation as a means of improving food quality has been the basis for many of the foods we enjoy today. Examples of such food products include beer, wine, cheese, sausages, sauerkraut, among many others. Over the years, increased understanding of microorganisms and the unique functionalities they bring to food allowed the use of fermentation for the production of specialty ingredients."
Read more (Food Ingredients First)
Fermentation Helps Blue Hill Support Farmers
In an effort to help struggling farms during the coronavirus pandemic, Blue Hill at Stone Barns is expanding their fermentation program.
The upscale restaurants (Blue Hill in Manhattan and Blue Hill at Stone Barns in Westchester County) have long been at the forefront of farm-to-table dining. But, like all restaurants in New York, Blue Hill closed in March when the coronavirus pandemic broke out. Though co-owners Dan and David Barber are confident the traditional restaurant model will once again return, the brothers are troubled by the catastrophic impact on farms.
Blue Hill Farm and Stone Barns Center (a non-profit farm and educational center) have partnered to form a new entity resourcED, which surveyed over 500 farmers. A key conclusion — over a third of farms will not survive the pandemic. August sales at farms are expected to be down by 50% due to the COVID-19 pandemic, and over 30% of farmers say they are struggling to cover expenses.
"The excess product is a huge concern. That's shaped our box program, our fermentation program," says Andrew Luzmore, Blue Hill's market forager.
The resourcED survey was the impetus at Blue Hill to launch their picnic dining and box program. Diners can buy a picnic dinner and eat a farm-to-table meal on the farm's patio or lawn (physically distanced from others), still allowing Blue Hill to purchase food from local farmers. This program allows consumers to pick-up a box full of produce, dairy products, seafood or meat, all sourced from local farms.
Blue Hill's mainstay fermentation and preservation programs, used for over 15 years to maintain food flavor and nutrients through long Northeastern winters, have also been expanded, to absorb more of excess farm production.
"The focus on preservation program is bred out of necessity, and necessity breeds creativity," says Cortney Burns, chef, fermentation consultant for Blue Hill and author of "Bar Tartine, Techniques & Recipes" and the forthcoming "Nourish Me Home." "What we're doing now with fermentation at Blue Hill rides on the coattails of what has been part of the backbone of Blue Hill for years. Working here has me looking at fermentation through a different lens these days. How can we be completely in service to good agriculture? How can we create a greater economy for farms?"
Adds Luzmore: "The fermentation program has definitely expanded a lot. We're shifting more to helping farmers with excess product."
For example, Blue Hill recently purchased napa cabbage that would have been wasted from a Hudson Valley farmer. They are fermenting the cabbage, "making a delicious, nutritious probiotic-rich food for our diners, whilst buying up overabundant harvests," Burns notes.
It's conscious cooking, Burns says "We're not just buying for the sake of preservation. We want to create variety." Another example is how the Stone Barns Center is trialing preserving different beet varieties.
Fermented grapes and capers, buckwheat vinaigrette, peach umeboshi and whey tonic are among the creations Blue Hill has served picnic-style and in boxes. Some of the fermented food being offered is purchased from local farmers. Local cultured dairy — such as farm fresh cheese and yogurt — makes up a large percentage of their dairy box, for example.
"There are all these different ways we're harnessing the power of fermentation," Burns says. "We've had to shift our expectation of a restaurant kitchen. We need to make sure that first, the food doesn't spoil, and second, that we have lots of probiotic rich food loaded with flavor to serve people."
A picnic meal at Blue Hill is $195 per person and the boxes range from $45 to $170. Blue Hill is also donating boxes to families with food insecurities.
Luzmore hopes other restaurants will innovate ways they can support local farms during the pandemic. "It's almost impossible to buy exactly the amount a restaurant needs, especially now when there's a greater need to support farms. Considering the constant and changing flux of product coming into the restaurant for the boxes and donations, fermentation allows for a more holistic approach of using excess product."
"Chef Dan [Barber] has said many times throughout the launch of resourcED: we've kind of gone from being a restaurant to a food processing facility. Blue Hill is a fine dining restaurant. We still maintain that mentality and quality, but it's at a different level. The scale, we're now thinking of purchasing pallets instead of pounds."
- Published in Businesss
KBI Releases Code of Practice
Special Note: Learn more about the new Kombucha safety and quality standards on The Fermentation Association's Kombucha Brewers New Code of Practice Webinar (Wednesday, July 29th at 10am PT/1 pm ET). Hear from Hannah Crum, president of KBI, as she shares her insights into the Code and her experience in the years-long process to publish the standard. Register here for free.
Kombucha Brewers International (KBI) unveiled a kombucha Code of Practice this month, the first set of safety and quality standards for the industry. The goal of these guidelines is to give transparency to the consumer.
"This is about protecting kombucha as a traditional beverage," says Hannah Crum, president of KBI. "Kombucha has to taste good and deliver on its health benefits. It has a reputation hundreds or thousands of years old. But you say the word 'kombucha' today and a lot of people don't even really know what that means. We're seeing products that don't adhere to the spirit of kombucha."
Crum will be addressing the new Code of Practice during a free webinar with The Fermentation Association on Wednesday, July 29.
The kombucha industry is exploding in growth. Retail data from SPINS shows kombucha sales were up 21% from 2018-2019, yielding $728.8 million in sales. But that growth has come with growing pains. Kombucha can now be found in most retail channels, sold in the refrigerated section or pasteurized in shelf-stable cans; brewed with a Symbiotic Culture of Bacteria and Yeast (SCOBY) or processed from a base; fermented with higher alcohol content or made with sweetners. These different kombucha categories have been a sticking point with kombucha brewers. Over the years, various lawsuits have plagued the industry — most brought on by other kombucha brands.
"We're an interesting industry. We've had some difficult lawsuits," Crum says. "It's created a lot of tension, a lot of secrecy, a lot of drama. The craft beer industry doesn't sue each other. It flies in the face of what we view the industry to be."
The new Code of Practice makes room for all types of kombucha, but ingredients and brewing processes must be defined on the label. A seal program will certify authentic kombucha — made with tea leaves and potable water, utilizing a SCOBY and sugar or nutritive sweeteners. Additional ingredients — like flavorings, carbon dioxide, vitamins, minerals or probiotic bacteria — are only allowed if they do not exceed 20% of the finished product.
The seal certification will be granted based on standards outlined in the Code of Practice, but a third-party auditing firm will review confidential information from each brand in order to certify the product.
"What we're struggling with, and it's what every traditional fermented food is coming up against, kombucha doesn't lend itself to mass production," Crum says. "I'm a traditionalist, I'm not going to lie about it. But what I also recognize, we do not want one kind of consumer. We want a diverse range of consumers, with diverse tastes. Someone wants a zero calorie kombucha, while someone else wants a full-flavor kombucha made with SCOBY. They're entirely different consumers."
The Code was developed over five years, with input from various KBI members. But KBI did not apply for an official standard of identity with the Food and Drug Administration (FDA) because the trade organization wants the Code of Practice to be an evolving, flexible framework.
"That's the benefit of being self-regulated. We don't have the bureaucratic red tape," Crum says. "We're not here to walk into your facility to chide and scold you, that's not our business. What we're concerned about is commerce, trade, promoting the category, helping consumers get excited about kombucha, and helping them understand the category."
- Published in Businesss
What's the Harm in Eating Moldy Food?
A food science professor weighs in on the Sqirl restaurant mold scandal. The trendy Los Angeles eatery is famous for serving toast on a housemade jam without preservatives. But allegations surfaced that Sqirl was making the jam in an unlicensed kitchen where buckets of jam were covered in mold. Dr. John Gibbons, an assistant professor of food science at University of Massachusetts Amherst, is an expert on beneficial and detrimental molds. He says: "Because I study this stuff, and I've seen some of the really bad effects of different toxins, I don't really take chances with it. That being said, fungal-fermented foods are some of my favorite foods — I just don't trust it happening spontaneously."
Read more (Grub Street)
- Published in Businesss
New Fermentation Lab Director at Noma
World-famous restaurant Noma is getting a new head of their fermentation lab. After four years as director of the fermentation lab, David Zilber is stepping away and will be replaced by Jason White.
White most recently was head of the food research lab at Audrey restaurant in Nashville. A native of Albuquerque, New Mexico, White began a career as a fermentation consultant for restaurants and distilleries in Texas. He worked for two years at Noma before returning to the U.S. last year.
Zilber has helped to define modern fermentation. A creative with a love of science and arts, he's become a mentor for a new wave of fermentation cooks and enthusiasts. In 2018, he co-authored the book "The Noma Guide to Fermentation" with Noma founder and director Rene Redzepi.
- Published in Businesss
New Tariffs Threaten Wine & Spirits Industry
Leaders of the wine industry are asking the community to rally and appeal tax hikes. As the industry continues reeling from losses related to COVID-19, a new round of potential tariff hikes threatens the industry. In 2020, a 25% tariff imposed on certain European wines and cheeses was described by some as the greatest threat to the wine and spirit industry since the prohibition era. U.S. President Donald Trump imposed the tariffs in retaliation for a tax imposed in France on several large American tech ferns, such as Facebook, Google and Airbus.
Read more (Vinepair)
- Published in Businesss
6 Trends for Non-Alcoholic Fermented Drinks
When consumers buy beverages today, they want drinks that go beyond simply quenching thirst. Drinks today need to meet consumer's health needs, too — improving sleep habits, aiding gut health, lowering stress levels and boosting energy.
"There's this real explosion of outcome-based beverages in the industry at the moment," says Howard Telford, head of soft drinks for Euromonitor International. "Ten years ago, it was easy to identify what was an energy drink. That's no longer the case, clearly. Because every category now has some form of products on the shelf with a functional proposition. These ingredients-based category lines are blurring. Consumers are rethinking what's our morning option, what's our late afternoon option, what's our evening beverage."
Clean ingredient lists with functional appeal will differentiate brands. In a beverage trends webinar hosted by FoodNavigator, brand leaders in the beverage industry shared their insight. Here are six beverage trends for 2020:
1. More Consumer Need States for Different Ingredients
Modern beverages straddle between food and dietary supplements.
"Every time (consumers) spend a dollar on a drink or a food item, they want that food or drink item to do more for them," says Chris Fanucchi, co-founder of drink brands Limitless and Koia. "Brands are starting to put more marketing on the front of their labels, that say 'Hey, we help you with calming you or with inflammation or with pain or anxiety.' As consumers start to see that more and more, they're going to start to expect that. And the second they start to expect that is when the consumers are going to be demanding that their beverages have more and more function to them. So a functional beverage right now I think is definitely about identifying those need states that are more relevant to consumers today."
2. Mindfully Purchasing Natural Health Products
Consumers are looking for ingredient lists without artificial ingredients (33%) and with limited or no sugar (35%), according to research by Euromonitor International. Sixty percent are following diets – lowering carbs and saturated fat, monitoring weight and tracking calories.
Holly McHugh, marketing associate with Imbide, thinks consumers will seek out healthier products at the end of the coronavirus pandemic. "Like a detox that you see in January because people have overindulgences over the holidays…I do think there will be a bump when people go back to their normal lives."
"There's absolutely a stigma against sugary products for your overall health. And people are really concerned about their health right now," McHugh says.
However, McHugh doesn't think brands will completely abandon sugar. Instead she hypothesizes brands will provide more options. Like a full-sugar, low-sugar and no-sugar drink, then drinks with alternative sweetener like stevia and natural sweetener like honey.
3. Rise of Cannabis/Hemp in Beverages
Consumers are experiencing mounting stress due to the pandemic and are seeking drinks with stress-reducing ingredients.
Estimates show legal cannabis sales will rise to $150-170 billion by 2023 according to Euromonitor International, mostly from North America. Huge innovations in CBD industry as proving hemp-derived drinks is a growing market. CBD-infused beverages grew by 500% last year.
"I think CBD is going to be a very big category," adds Thomas Hicks, chief growth officer for Ojai Energetics, which produces various CBD products, including a CBD drink. "The consumer demand is phenomenal and you can see that online. About 90% of our business is direct to consumers."
Ojai Energetics has seen sales increase 20% during the pandemic.
CBD is poised to become as big of a category as energy drinks. However, more clarity around CBD needs to be provided by the Food & Drug Administration. Thomas notes the FDA has not yet defined the different elements of CBD.
"It's a race to the bottom if you don't have really good branding and, quite honestly, a patented process," says Hicks, who has formerly worked with big drink giants like Hansens and Coca-Cola.
4. Cost Major Factor During Health, Economic Crisis
Brands looking to add more premium ingredients to their drinks need to note consumer's pocketbooks. Howard Telford, head of soft drinks for Euromonitor International, said he predicts certain drink categories will decline because of cost in a COVID-19 era.
"This event (coronavirus pandemic) is translating to an economic crisis more than a public health crisis, I think we have to be very cognizant of price," he says.
Comparing sales during the 2008 Great Recession, Telford says consumers will trade down premium products. "Affordable luxury" needs to be the focus of new drink launches, adds McHugh.
"I think cost will be a really important consideration given the uncertainty of the economy right now," McHugh says. "Brands will need to introduce products that are affordable and meet those clean, quality, functional qualities during this time."
5. Brands Need to Better Educate Consumers
As more consumers routines are impacting during the outbreak and they turn to healthy eating during, will they turn to kombucha over Coke? Telford believes so. Long-term, consumer's beverage choices will change because of COVID-19. They're reducing sugar, trusting health ingredients.
"When we decide to indulge, we're conscious of the ingredients in those products," he adds.
Especially CBD.
"There's still so much education around CBD with the general public," Hicks adds.
Research provides CBD helps regulate the immune system, and consumers are becoming savvier and seeking out that research, Thomas says. Key, he adds, is researching the specifics behind CBD brands. Brands should publish their lot number certification online. Consumers should easily be able to research CBD batches should go through two different labels to make sure they are acceptable and organic, he advises.
6. Shelf Brand Launch Until Post Pandemic
Faccuchi, who sold Limitless to Pepsi/Keurig last year, said smaller companies are struggling securing capital to launch. An entrepreneur, Faccuchi invests in beverage companies.
"Lots of clients, especially in the energy category, are having zero luck with retail meetings, confirmation of placement on shelves," Faccuchi says. "They're seeing around waiting for those opportunities. It makes it all the more difficult when there's really no light at the end of the tunnel. These brands could lose a lot of cash over the next several months, they could go belly up."
His advice to people wanting to launch a new beverage company: "Make sure the category you're jumping into actually has a need. I run into a lot of entrepreneurs who build this awesome product out of different ingredients that you'd never hear of, and the unfortunate truth is some of those ingredients are just not supply chain ready. So you can't get the price point necessary for consumer to actually try the brand, which is the No. 1 thing when you're launching a new company. So make sure you're identifying a need space that people actually have. Your best way to test that is online marketing."
Find people in food and beverage industry that are looking to champion brands, he advices. "Those people do exist."
- Published in Businesss
Colombian Government Declares "Sanitary Alert" Against Kombucha
INVIMA, Colombia's National Food and Drug Surveillance Institute, released a "sanitary alert" against kombucha. The alert said: "It should be noted that 'Scoby' is an ingredient that has not been authorized by INVIMA for use in food and beverages." INVIMA's inspections found irregularities detected in locally-produced kombucha, and called out five Colombian and one U.S. kombucha brands for various "health situations," like using the unapproved phrase "probiotic culture of Kombucha" on the label, conducting unauthorized alcohol fermentation and manufacturing the kombucha at a different address then what was provided to INVIMA. .
Kombucha Brewers International (@kombuchabrewers KBI) released a statement supporting kombucha brewers. The statement reads: "Kombucha is an incredibly safe product to brew at home as well as commercially. As a traditional fermented food, it's microbial makeup and the organic acids it produces ensures that it is well preserved even without refrigeration. The role of fermented foods far precedes other types of preservation technology such as refrigeration, pasteurization or chemical preservatives. …Colombia has a long history of using fermented foods to provide nutrient dense foods for their native population. Cassava, cacao and maize have all been fermented through traditional processes to create almidón agrio, chicha, champús, masa agria, guarapo and many more."
Read more (KBI)
- Published in Businesss
Brewers Using Yeast Strains Now for Bold Flavor
Hops used to be the biggest thing in beer to create a powerful flavor — now it's yeast strains. Brewers are using yeast strains from around the globe for the best flavor.
According to the New York Times: "For some time, it's been a hopped-up arms race as breweries regularly double or triple the amount of hops to create stronger aromas. With breweries using the same hops, many beers are starting to smell alike. … In search of distinct aromas, brewers are embracing yeast and bacteria strains from across the globe. They're creating beers that let each type of microbe speak its unique language, and drinkers are listening."
DeWayne Schaaf, owner of @ebbandflowfermentations Ebb & Flow Fermentations brewery in Missouri, calls himself a "yeast nerd." He does not use commercial yeasts in his drinks, instead fermenting with yeast strains from Scandinavian farms, bottles of Spanish natural wine and Colorado dandelions. Few hops are required in his drinks as, during fermentation, the yeast converts sugars into alcohol for the flavors.
Other fermenters featured in the article include: @omegayeast Omega Yeast (supplier of yeast strains in Chicago), Berg'n (a beer hall in New York), @alvaradostreetbrewery Alvarado Street Brewery (brewery in California), @yeastofeden Yeast of Eden (brew pub in California), @bootlegbiology Bootleg Biology (yeast lab in Tennessee), @whitelabsyeast White Labs (yeast supplier in North Carolina and California) and Lars Marius Garshol (Norwegian author of "Historical Brewing Techniques: The Lost Art of Farmhouse Brewing
Read more (New York Times)
- Published in Businesss, Food & Flavor


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Revised 2020-2021 School Calendar
The first day of classes will be on Monday, August 24, 2020. Please click on the link above for a complete calendar.
The first day of classes will be on Monday, August 24, 2020. Please click on the link above for a complete calendar.
The school re-entry plan for the 2020-2021 school year allows schools and parents to prepare for learning while putting student and staff safety first. Click on the link above to access the district's plan.
Questions or concerns? We are here for you.
Please call the Central Office or your child's building administrator.
The phone numbers are as follows:
Central Office: 479.229.4111
Primary School: 479.229.4185
Intermediate School: 479.229.3707
Middle School: 479.229.4550
High School: 479.229.4655
Dardanelle Public Schools today announces its policy for providing free and reduced-price meals for children served under the National School Lunch Program. Each school will have a copy of the policy, which may be reviewed by any interested party. The price charged for a paid student breakfast is $1.00; the price for a paid student lunch is $2.00. Please click on the link above for income criteria.
The Dardanelle School District's 2019-2020 school year has ended, and those of us at the central office want to commend the community for working together during what some would say has been the most challenging time in our lives. Even though this has been difficult, it is obvious that everyone in Dardanelle can do hard things. In fact, we can do them to meet and to exceed expectations.
We, as a community, have taken our circumstances and forged some of the most unique and enjoyable experiences, one of which was celebrating our high school seniors through a graduation parade. While we were not able to perform our usual graduation ceremony, the Dardanelle community in the form of students, parents, school board members, school staff, local officials, businesses, and loved ones came together to provide a fun-filled day and what we hope is a new tradition for our future graduating seniors.
When speaking of exceeding expectations, it is also important to recognize our dedicated staff. In mere hours, Dardanelle educators developed a paper and digital curriculum that was differentiated to meet the needs of students while continuing to stay in constant contact with their students over an entire nine weeks period. Our maintenance and transportation department bolted into action and began sanitizing our buildings and buses to ensure that
essential workers and volunteers were safe at school. The child nutrition staff and delivery volunteers did not miss a beat and continued (and will continue through June) to serve breakfast and lunch to students of Yell County. It is safe to say that these are just a few of the countless acts of leadership from the school community, and we believe that these are reasons why Dardanelle is the best and will continue to be the best.
With all this being said, we know that everyone is anxious about what the fall may bring; however, please know that we are diligently working on a re-entry plan for the 2020-2021 school year that will be safe and will focus on traditional face-to-face learning while incorporating blended learning opportunities. This information will become available at some point in July as we are waiting on guidance from the Division of Elementary and Secondary Education (DESE) and the Governor of Arkansas to fully complete our plans. Please, do not fear as we strive to do what is best for ALL students.
In closing, we wish everyone a relaxing and healthy summer. Please take this time to reflect on the good in our lives and to think of those who need healing. If you can, help others in the community or simply lend an encouraging word. As always, if you need anything, please call us at 479.229.4111.
Dardanelle strong,
Central Office Staff
To ensure students continue to receive healthy meals during the summer, the Dardanelle School District will extend serving meals May 27th through June 30th. Meals are free to all children 18 and under. The meals can be picked at Dardanelle High School via a drive-thru service from 10:30 a.m. to 12:30 p.m.
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G. and D. Cook and Co; s Illustrated Catalogue of Carriages and Special Business Advertiser; New Haven, Conn;, 1860 (Classic Reprint) fb2
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G. and D. Cook and Co; s Illustrated Catalogue of Carriages and Special Business Advertiser; New Haven, Conn;, 1860 (Classic Reprint) fb2
Rock's cookboks includes links for free books, but these links are just redirectering you to Conn; sites FB2 Transactions of the Geological Society of South Africa, Volume 4 of fraudlant advertisments. It was her religious beliefs that led her to believe that slavery was wrong, and so Catlogue makes sense that she incorporated them so strongly in Uncle Toms Cabin. It is a must, for anyone from an expert in cryonics and others who have never heard of it. This complete guide to starting off right with your new feline companion is the perfect place to begin. Kaiser workers face concessions and layoffs, the result of June a sweetheart deal with SEIU. But from the moment President Obama signed the bill into law in 2010, a steady and mounting avalanche of misinformation about the ACA has left a growing majority of Americans confused about what it is, why it's necessary, and how it works. I could not put it down until I read the last sentence. I wonder why people even bother to write fiction when this book is a Conn; Catakogue that real history is packed with the most interesting food for thought. I had so many questions answered by this book. They were able to move to America as refugees in 2016. 4809.5105.48778 This complete guide to starting off right with your new feline companion is the perfect place to begin. Than they look out the window and find the princess's slipper. What sort of personal travails did he have to go through to reach his position in life. I'm serious, look at it. it captures a dancer who places his art above everything else in life, but who is nonetheless deeply connected to and in need of the people in his life. Nor did Jesus heal him, despite his earnest acceptance of the Evangelical Gospel. thoughtful character portrayal. What there aren't Reprint) lot of, is recipes. I bought it for her and she said through big bubbly squeals and lots of jumping up and down "this is just like the library book, but Reprint) mine and we don't have to give it back. Shock morphed into poignancy, which in turn 1860 into joyand we were right there with her, inspired at every page turn. Urban fantasyCat Girl 1 GestaltwandelCat Girl 2 StreifzügeCat Girl 3 JeffCat Girl 4 In GefahrCat Girl 5 BenCat Girl 6 TamaraTamara sah ihnen erstaunt entgegen. One, Michael Briody, has a terrorist past and he struggles to put that behind him as he works as an ironworker. All of these are highlighted in Cherry's Jubilee. So it would seem Almasy was playing both sides of the fence - although as Bierman stresses, this is merely speculation. They are Mindspeakers, FarSeers, Empaths, ForeSeers, Firestarters, (Classic, and more. To my surprise it was a really great book. A-Z of Animal Poems and Colouring Book aims to attract children to the Reprint) of reading in a different didactic format. What emerges from this biography is a picture of an exceptional but very human man, who, despite discrimination and 1860, excelled beyond all expectations. Reminds me of Dashiell Hammett and early Harold Robbins (Stone for Danny Fisher). Many of her doll patterns are sold as completed dolls by other Etsy vendors. But her views are founded on what she has seen them cause in the way of social and gynaecological problems among the poor she has (Classic with after setting up her NGO, the Society for Education, Action and Research in Community Health (SEARCH) at Shodhgram. The job taught him fb2 about diligence, labor, commitment, and community-mindedness, lessons that this successful fb2 could not learn at school. Abraham Whipple was one of the key characters in the founding of the American Navy in October 1775, (Classic this is the first in-depth look at his exciting life. Thoroughly enjoyed 1860 book and the fb2 PDF Bar Exam Questions Answered Before The Official Answers! (2): e law book. Dont touch anything. F a user makes a request for, or ater uses, a photocopy or reproduct fb2 for purposes excess of fa 1860 that user may (Classic ab e for copyr ght nfringement. El autor, Reprint) y teólogo Mike Horton les presenta a los lectores la persona olvidada del Espíritu Santo, demostrando que la obras del Espíritu de Dios son mucho más comunes de lo que pensamos. All three would learn the true meaning of love. Thee is an in depth discussion of the emotional aspect of Bondage with insight offered on many area including the finish.
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How to Minimize Stress over The Holiday Season
How to minimize Stress over the holiday season
The holiday season is a festive time of the year that we typically spend with friends and family . Well-wishing runs rampant, delectible foods and thoughtfully wrapped gifts are shared , and merriment abounds. A little bit of stress leading up to the big event is normal as we try to get all our ducks in a row in terms of gift buying, meal planning, travel arrangements, deciding what to wear, etc.. but for many people stress levels rise to a point where they do not enjoy themselves as much as they might. People use a number of different strategies to help defuse this type of "holiday season stress build up". We outline a few key strategies related to gift-giving, meal planning and relatives below. If you would like to share some strategies that work for you, please feel free to add them in the comment section below.
Gift Giving
If you are in the habit of giving gifts to friends and family, stress levels can spike especially if you leave the gift buying to later in the year or maybe even later in the last month !. So start early. Make a list of who you want to give gifts to and what you want to give, set a budget and then pick up the items throughout the year or at least a month or two in advance. Having this done before December will ease your mind, as the end of the year comes up quickly on the calendar.
Overspending and afforability can also add to this stress so make sure to determine in advance what you want to spend as a total and then on each gift recipient. Some people use "sinking funds" to save for their Christmas expenditures so they are not caught off guard when the holiday season rolls around. A sinking fund is an account that has been set up to receive monthly contributions which over a certain time period will reach the pre-determined amount to fund the specific purpose ( in this case gifts).
Alternatively, some families do not give gifts at all, or limit the gift giving to a certain dollar amount or to a "Secret Santa Gift Exchange" policy. In these cases, a lot of the stress involved in the choosing and buying of the gifts is eliminated.
Meal Planning
Putting together well thought out and tasty meals for the holiday season can also be stress inducing. Again, starting early to gather recipes and plan your menu will go a long way to reduce your stress levels. If at all possible, preparing and making items in advance will save time and peace of mind. Additionally, enlisting other family members to prepare and bring some of their specialties or side dishes will offset some of the pressure. If it falls upon you to prepare the whole meal, then naturally your stress levels may be elevated. Enlisting the help of others is a time tested and effective method for reducing the workload. If meal preparation is too much altogether then using a catering service can be an option or going out for a festive dinner at a trendy restaurant.
Family relationships are complex and some people find it hard to be in the same place as other family members during the holiday season. Being prepared can make the difference between having a good time and being disappointed. Pre-thinking how we will react in different situations can go a long way to diffusing any potential confrontations. Spending our time with those family members whose company we enjoy, can also make the difference. Having an exit strategy to limit one's exposure to toxic relationships is also helpful.
Self Care
As always it's important to self monitor to make sure that we don't get caught up or overwhelmed with the hustle and bustle of the holiday season. In addition to getting exercise, getting adequate sleep, eating and hydrating properly, it's important to be kind to oneself, to set realistic expectations, and to ask for help if need be.
As the holiday season approaches it is easy to get caught up in a whirlwind of activity and emotion. A bit of strategic planning can help make the ride a little less bumpy !.
Life By Design Creations Ltd designs and creates the beautifully crafted Life By Design Planner in a Women's Edition, Traditional Edition and Investor's Edition. Stay focused and on track with a Life By Design Planner today!.


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The Biggest Diet Trend of 2020 Is Not A Diet – Medical Bag
March 1st 2020 Posted at Diet Science
Comments Off on The Biggest Diet Trend of 2020 Is Not A Diet – Medical Bag |
At first glance, the practice of intermittent fasting may appear similar to other trends that have captured the attention of the diet science world. In recent years, many have advocated for the practice of intermittent fasting, claiming benefits such as increased lifespan, mitigation of chronic disease risk, and improvements in physical performance. However, the actual potential for intermittent fasting in disease management and its benefit for healthy individuals have been a topic of debate.
According to a review published in The New England Journal of Medicine, evidence from preclinical studies and clinical trials on intermittent fasting have found benefits for a number of health conditions, including obesity, diabetes mellitus, cardiovascular disease, cancers, and neurologic disorders. Several of the benefits of intermittent fasting were found to be unassociated with its effects on weight loss. Some of these identified benefits include improvements in glucose regulation, blood pressure, heart rate, as well as in the efficacy of endurance training and abdominal fat loss. While the review authors noted that we do not fully understand the specific mechanisms of how intermittent fasting facilitate these benefits, it is thought to be due to a phenomenon known as metabolic switching.
Intermittent fasting utilizes distinct periods of feeding and fasting. In the fasted state, cells increase glucose regulation and stress resistance and suppress inflammation. This occurs in concert with the catabolism of triglycerides stored in adipose tissue, which subsequently leads to the production of ketone bodies that can serve as an energy source for tissues including the brain. In the fed state, cells use a glucose-based metabolism to engage in tissue-specific growth and plasticity. One of the more notable effects of switching between these 2 metabolic states is that the respiratory-exchange ratio in fasted individuals is reduced, which may indicate greater metabolic flexibility and energy production.
Intermittent fasting brings about an adaptive and evolutionarily conserved cellular response across a number of organ systems, which in turn leads to improved glucose regulation, increased stress resistance, and suppression of inflammation. Were built to function mentally and physically well in a food deprived state. Of course, in the wild its not voluntary fasting theres food scarcity and food deprivation, noted Mark Mattson, PhD, a professor of neuroscience at Johns Hopkins University in Baltimore and co-author of this review. He added that, During evolution, presumably, the brains and bodies that functioned well in a food deprived state were those that were successful in getting food and surviving and passing their genes on.
Although this eating pattern has shown potential for treating or managing chronic disorders including obesity, diabetes mellitus, cardiovascular disease, cancers, and neurodegenerative brain diseases, the review authors highlighted that further research is needed to generalize these findings to groups not involved in each study. Moreover, although preclinical animal studies have shown intermittent fasting to extend lifespan, clinical research in this area is limited due to the lack of longitudinal study data.
While an intermittent fasting eating pattern may be appropriate for some individuals, it can be difficult to adhere to and may not be the ideal pattern for everyone. I think its important that when we are looking at intermittent fasting or any diet, what works needs to be sustainable over a long period of time, indicated Fatima Cody Stanford MD, MPH, MPA, an obesity medicine physician, scientist, and policy maker at Massachusetts General Hospital and Harvard Medical School in Boston.
Clinicians who consider prescribing this eating pattern should also determine its appropriateness for their respective patients. This may include consulting a dietician and/or psychologist to determine whether a given patient is a good candidate for intermittent fasting. Furthermore, clinicians may want to discuss the willingness or ability to sustain such an eating pattern for an extended period of time with each patient. Because many individuals are accustomed to 3 meals with interspersed snacks as part of their daily routine, switching to this eating pattern may prove to be an early challenge in their treatment course.
It is also important to counsel patients on the initial adverse effects that may be associated with this eating pattern, such as irritability and reduced ability to concentrate during periods of food restriction. In order to ameliorate these adverse effects, it may be appropriate to consider a gradual transition into this eating pattern.
Intermittent fasting may have gained traction as a diet fad, but preliminary research has established a clear, if untested, scientific and medical benefit via its use as a prescribed and monitored eating pattern.
De Cabo R and Mattson MP. Effects of intermittent fasting on health, aging, and disease [published online December 26, 2019]. New Engl J Med. doi:10.1056/NEJMra1905136
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The Biggest Diet Trend of 2020 Is Not A Diet - Medical Bag
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- Hollywood actor David Oyelowo has many social media users in their feelings after sharing adorable photos of his family
- The brilliant actor showed off his wife, children, father and mother-in-law
- Oyelowo has set up a scholarship fund that seeks to help educate children in Nigeria
Nigerian-British actor, David Oyelowo, has shared the most adorable photos of himself and his family as they attended a special occasion in his honour.
Oyelowo who was pictured with his wife, children, father and mother-in-law expressed gratitude for being alive to mark such a special moment in his life and his family members present to support him.
Oyelowo who is affiliated with the Geanco Foundation has set up a scholarship fund that seeks to educate children in Nigeria. His stand is for improving the lives of the younger generation in the country. His generosity has helped many and is still looking to help many more.
It is no wonder his family being present at the occasion left the actor in smiles as they are there to see him give back to his place of origin and show support for the future of young children who didn't get the chance he got to flourish as an actor.
Meanwhile, David Oyelowo and his wife celebrated their 21st wedding anniversary a short while back.
In the post he made on his official Instagram account, he appreciated his wife for the blissful years of love she has given him right from the time he was a teenager.
Oyelowo said she loved him at a time he thought wearing bandannas was a way to demonstrate being cool.
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Asked by:
Intel to AMD Processor BugCheck
Hi, i recently change my homelab environment from Intel to AMD processor, and i has been getting BugCheck. i would like to look for opinion before going ahead to format the environment.
Microsoft (R) Windows Debugger Version 10.0.18869.1002 AMD64 Copyright (c) Microsoft Corporation. All rights reserved. Loading Dump File [\\192.168.2.4\c$\Windows\MEMORY.DMP] Kernel Bitmap Dump File: Full address space is available Symbol search path is: srv* Executable search path is: Windows 10 Kernel Version 17763 MP (12 procs) Free x64 Product: Server, suite: TerminalServer DataCenter SingleUserTS Built by: 17763.1.amd64fre.rs5_release.180914-1434 Machine Name: Kernel base = 0xfffff805`1140b000 PsLoadedModuleList = 0xfffff805`118265d0 Debug session time: Thu May 30 03:17:44.121 2019 (UTC + 8:00) System Uptime: 0 days 1:52:08.855 Loading Kernel Symbols ............................................................... ................................................................ ............................................................. Loading User Symbols Loading unloaded module list ...... For analysis of this file, run !analyze -v nt!KeBugCheckEx: fffff805`115beef0 48894c2408 mov qword ptr [rsp+8],rcx ss:0018:fffff805`136f6c70=00000000000001ca 0: kd> !analyze -v ******************************************************************************* * * * Bugcheck Analysis * * * ******************************************************************************* SYNTHETIC_WATCHDOG_TIMEOUT (1ca) A system wide watchdog has expired. This indicates that the system is hung and not processing timer ticks. Arguments: Arg1: 000000001f2900e8, The time since the watchdog was last reset, in interrupt time. Arg2: 0000000fe4f55593, The current interrupt time. Arg3: 0000000fe4f863c1, The current QPC timestamp. Arg4: 0000000000000008, The index of the clock processor. Debugging Details: ------------------ KEY_VALUES_STRING: 1 Key : Analysis.CPU.Sec Value: 2 Key : Analysis.Elapsed.Sec Value: 15 Key : Analysis.Memory.CommitPeak.Mb Value: 63 PROCESSES_ANALYSIS: 1 SERVICE_ANALYSIS: 1 STACKHASH_ANALYSIS: 1 TIMELINE_ANALYSIS: 1 DUMP_CLASS: 1 DUMP_QUALIFIER: 402 BUILD_VERSION_STRING: 17763.1.amd64fre.rs5_release.180914-1434 SYSTEM_MANUFACTURER: System manufacturer SYSTEM_PRODUCT_NAME: System Product Name SYSTEM_SKU: SKU SYSTEM_VERSION: System Version BIOS_VENDOR: American Megatrends Inc. BIOS_VERSION: 1002 BIOS_DATE: 03/07/2019 BASEBOARD_MANUFACTURER: ASUSTeK COMPUTER INC. BASEBOARD_PRODUCT: TUF B450M-PLUS GAMING BASEBOARD_VERSION: Rev X.0x DUMP_TYPE: 0 BUGCHECK_P1: 1f2900e8 BUGCHECK_P2: fe4f55593 BUGCHECK_P3: fe4f863c1 BUGCHECK_P4: 8 CPU_COUNT: c CPU_MHZ: d42 CPU_VENDOR: AuthenticAMD CPU_FAMILY: 17 CPU_MODEL: 8 CPU_STEPPING: 2 BLACKBOXBSD: 1 (!blackboxbsd) BLACKBOXPNP: 1 (!blackboxpnp) DEFAULT_BUCKET_ID: WIN8_DRIVER_FAULT BUGCHECK_STR: 0x1CA PROCESS_NAME: System CURRENT_IRQL: f ANALYSIS_SESSION_HOST: \ ANALYSIS_SESSION_TIME: 05-30-2019 09:12:37.0727 ANALYSIS_VERSION: 10.0.18869.1002 amd64fre BAD_STACK_POINTER: fffff805136f6c68 LAST_CONTROL_TRANSFER: from fffff80511eae810 to fffff805115beef0 STACK_TEXT: fffff805`136f6c68 fffff805`11eae810 : 00000000`000001ca 00000000`1f2900e8 0000000f`e4f55593 0000000f`e4f863c1 : nt!KeBugCheckEx fffff805`136f6c70 fffff805`11eb46b2 : 0000000f`e4f863c1 00000000`00000001 00000000`00000000 fffff805`116a6350 : hal!HalpWatchdogCheckPreResetNMI+0xd0 fffff805`136f6cb0 fffff805`1169737b : 00000000`00000001 ffffd40e`635c9100 fffff805`0e505180 fffff805`116a63e0 : hal!HalpPreprocessNmi+0x12 fffff805`136f6ce0 fffff805`115ca102 : 00000000`00000800 fffff805`136f6ef0 00000000`00000000 00000000`00000000 : nt!KiProcessNMI+0xcb fffff805`136f6d30 fffff805`115c9ec3 : 00000000`00000800 00000000`00000000 00000000`00000000 00000000`00000000 : nt!KxNmiInterrupt+0x82 fffff805`136f6e70 fffff805`116f083e : 00000000`00000000 0000151c`ed15bf94 00000000`00000000 ffffd40e`635c9100 : nt!KiNmiInterrupt+0x203 fffff805`136e47a0 fffff805`114f1acb : fffff805`116f0860 00000000`00000000 ffffd40e`635c9010 00000000`000001ab : nt!PpmIdleGuestExecute+0x1e fffff805`136e47e0 fffff805`114f127f : 00000000`00000000 00000000`00000002 00000000`00000001 00000000`00000001 : nt!PpmIdleExecuteTransition+0x6bb fffff805`136e4b00 fffff805`115c28ec : 00000000`00000000 fffff805`0e505180 fffff805`1196b400 ffffd40e`6a4c8480 : nt!PoIdle+0x33f fffff805`136e4c60 00000000`00000000 : fffff805`136e5000 fffff805`136df000 00000000`00000000 00000000`00000000 : nt!KiIdleLoop+0x2c THREAD_SHA1_HASH_MOD_FUNC: cb522721ccf98392c0a19a23914952c2ac4c66ec THREAD_SHA1_HASH_MOD_FUNC_OFFSET: 92c3c39bc2f820fb511b9f80a53b6968264c5512 THREAD_SHA1_HASH_MOD: 77e3653e8f322fbd447ccc02351d9fed3c4e96be FOLLOWUP_IP: nt!KiProcessNMI+cb fffff805`1169737b 488b3dfe621900 mov rdi,qword ptr [nt!KiNmiCallbackListHead (fffff805`1182d680)] FAULT_INSTR_CODE: fe3d8b48 SYMBOL_STACK_INDEX: 3 SYMBOL_NAME: nt!KiProcessNMI+cb FOLLOWUP_NAME: MachineOwner MODULE_NAME: nt IMAGE_NAME: ntkrnlmp.exe DEBUG_FLR_IMAGE_TIMESTAMP: 7fd0bac2 STACK_COMMAND: .thread ; .cxr ; kb BUCKET_ID_FUNC_OFFSET: cb FAILURE_BUCKET_ID: 0x1CA_STACKPTR_ERROR_nt!KiProcessNMI BUCKET_ID: 0x1CA_STACKPTR_ERROR_nt!KiProcessNMI PRIMARY_PROBLEM_CLASS: 0x1CA_STACKPTR_ERROR_nt!KiProcessNMI TARGET_TIME: 2019-05-29T19:17:44.000Z OSBUILD: 17763 OSSERVICEPACK: 0 SERVICEPACK_NUMBER: 0 OS_REVISION: 0 SUITE_MASK: 400 PRODUCT_TYPE: 3 OSPLATFORM_TYPE: x64 OSNAME: Windows 10 OSEDITION: Windows 10 Server TerminalServer DataCenter SingleUserTS OS_LOCALE: USER_LCID: 0 OSBUILD_TIMESTAMP: 2037-12-14 14:42:10 BUILDDATESTAMP_STR: 180914-1434 BUILDLAB_STR: rs5_release BUILDOSVER_STR: 10.0.17763.1.amd64fre.rs5_release.180914-1434 ANALYSIS_SESSION_ELAPSED_TIME: 3ac9 ANALYSIS_SOURCE: KM FAILURE_ID_HASH_STRING: km:0x1ca_stackptr_error_nt!kiprocessnmi FAILURE_ID_HASH: {09a889cd-f940-6da5-9668-0c0c98a7d643} Followup: MachineOwner ---------Thursday, May 30, 2019 1:15 AM
All replies
How did you go about making the change from Intel to AMD? Generally speaking, everything requires a new installation. You cannot simply move a system disk from an Intel CPU to an AMD CPU - they use different hardware instructions.
timThursday, May 30, 2019 1:18 PM
I agree with Tim, if we don't perform a new installation, it will causes several issues:
boot mode/sata controller mode compatibility (system doesn't boot); driver compatibility (performance issues); loss of windows activation.
Windows 10 installation media:
For your reference:
Note: This is a third-party link and we do not have any guarantees on this website. This is just for your convenience. And Microsoft does not make any guarantees about the content.
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Friday, May 31, 2019 2:20 AMModerator
- Edited by yilia zhaoMicrosoft contingent staff, Moderator Friday, May 31, 2019 2:21 AM
cool. i tried to remove as many legacy drivers before go ahead and swap processor.
seems like i should really re-setup everything, i will go ahead to do that this weekend and hope for the best.
Thank guys!Friday, May 31, 2019 2:37 AM
i had reformat everything and start from 0. seems like amd ryzen still causing hyper-v host to BSOD randomly.Saturday, June 1, 2019 12:57 AM
AMD Ryzen is a desktop CPU. I don't think it has been qualified to support Windows Server. This does not necessarily mean that you won't be able to get Windows Server to run on a Ryzen CPU, but it does mean that it is up to you to find the combination that works to give you an unsupported environment. You may have to try different device drivers that the defaults that are installed with a Windows Server installation. You may need to find the right BIOS settings.
You might have more luck finding an AMD Ryzen technical forum and ask the experts there if anyone has gotten the Ryzen to successfully run Windows Server. The bottom line is that this is an issue that needs to be worked from the AMD side because the chip has not been certified by AMD or any of their OEMs to support Windows Server.
Saturday, June 1, 2019 1:21 PM
- Edited by Tim CerlingMVP Saturday, June 1, 2019 1:22 PM
- Proposed as answer by Dave PatrickMVP, Owner Saturday, June 1, 2019 7:09 PM
Hi Tim,
You're probably right. now that i cleaned / uninstall all the drives, with AMD cleanup utility. running stock without any driver, seems to be much more stable.
in short, Ryzen is indeed not so suitable for my homelab, especially with Windows Server 2019.
Sunday, June 2, 2019 8:12 AM
- Proposed as answer by yilia zhaoMicrosoft contingent staff, Moderator Tuesday, June 4, 2019 6:54 AM
- Unproposed as answer by yilia zhaoMicrosoft contingent staff, Moderator Tuesday, June 4, 2019 6:54 AM
I am glad to hear that your issue was successfully resolved.
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If you have feedback for TechNet Subscriber Support, contact email@example.com, June 4, 2019 6:55 AMModerator