Eating well on a business trip is difficult. Not only do you have typical office temptations like donuts, you have to eat out for most of your meals. When you are working a ton of hours away from home it's easy to fall into the trap of eating whatever is handy. And believe it or not, Thanksgiving and Christmas are right around the corner. It can be tempting to forgo healthy eating until the new year, but it doesn't have to be that way. Here are 5 ways to eat well on the road.
Plan out your meals. Before your business trip plan out each of your meals. Find out places to go by calling your hotel, apps like Yelp or Urban Spoon, and your rewards card dining portal. Once you've picked your place, go to their website and choose what you'll order. If I've got it in my head that I'm having seared salmon with warm spinach salad then it's much easier to say no to the chicken fried steak. Another tip: it's hard to do while traveling for work, but try to avoid eating late. The earlier you eat dinner the better chance you have of burning off some of those calories before you go to bed.
Try something different. Healthy eating doesn't have to be boring! Try to eat something different when you're on the road. If you have chicken a lot of nights when you're home try to avoid that during your trip. Before your trip look up what the local food favorites are and choose something healthy from that list that's a change from normal.
Drink lots of water. I'm not a doctor, but I can tell you that when I stay hydrated and keep my stomach full of water I usually eat less. Not to mention it's good for you!
Find out nutrition info. Use an app such as the Food Diary and Calorie Tracker app to determine and track nutritional information. I love this app and use it on the road and at home—it has a huge database of foods to pull from, from both grocery stores and restaurants. You can also ask your waiter for nutritional information, or go to the restaurant's website to look for this information.
Bring a snack. I say this all the time but it works. For times when you are tempted to grab a dessert or eat something unplanned go for those healthy snacks. KIND Bars are pretty darn tasty and have saved me on the calorie count more than once. Here's a longer list of security-friendly snacks I try to bring when I feel like putting more effort into it.
Go to the grocery store. It doesn't always make sense, but for some trips a quick visit to a nearby grocery store will give you a whole host of healthy options. For longer trips I love stopping by Whole Foods to pick up yogurt, cheese, and snacking veggies (pictured). Unfortunately not all companies will approve this, so know your office.
Bonus tip: if it's a log trip plan one cheat meal to look forward to at the end of your trip as a reward for good behavior.
So this is my strategy. It doesn't always go as planned when I travel, but by following these tips you give yourself the best chance of eating healthy on the road.
Readers, what tips do you have for eating healthy on a business trip?
That's one nice thing about a per diem vs expensing meals directly – my company sets the $ for per diem reimbursement, so it doesn't matter if I go to the grocery store or eat at a fancy restaurant, it's my choice.
Ahhhh I want someone to please write an entire blog on this topic. I need the help and motivation! I would totally write one if I could come up with a catchy name. Got any suggestions?
2) If you're traveling in a group, offer to be the person who drives the rental car. You'll have 1 drink max, and you get the loyalty points to boot.
3) For buffet lines (most of the lunches I get), if something doesn't look like it's going to be the most amazing version of whatever it is, don't put it on your plate. Cookies at the end of the line can be tempting, but if you tell yourself it's going to be at or below average, it's easier to say "no" to the extra calories.
I have a lot more tips & ideas but I'll save them for my imaginary blog. Ha!
I try to stay at hotels that offer free breakfast. There is usually an oatmeal option, and I'm far less likely to eat too much at a free breakfast than if I sit down and order breakfast. Also, you can usually grab an orange, a banana or even a yogurt for a healthy snack later in the day.


With so many new food trends hitting the internet, you must have come across black foods making their rounds on social media. The deep colour of these dark creations captures the souls of adventurous palates.
The black hue is created by using either treated powder or oil from bamboo or coconut, activated charcoal or squid ink which is rich in iron and antioxidants. It is known that activated charcoal has a few health benefits, including helping to promote a healthy digestive tract, alleviating gas and bloating, reducing high cholesterol, treating body odour and acne. Who knew!
1. Black ice-cream is trending in the foodie world at the moment!
2. How about this squid-ink and pea puree! Something different, yet still sophisticated!
... experiment with squid ink... my formerly white (but now rather patchy black) shirt probably suggests should be a little more careful if i make this one again ?? sous vide cod fish on squid ink and lentil purée with peas and spinach #dinnertime ????
3. 3. Normal golden brown buns just won't do the trick after you tried a black roll!!!
5. Black churro's? Yes, please!
6. Having a bad start to your day, need something to go with your mood? A black croissant is it!
7. Squid ink pasta has been in our presence for a while now, sets a great backdrop for topping and add-ons.
9. The black burger, another craze that had people going insane!
10. Even our raw food is changing to dark side!


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frontpage hosting Equals(inherited from Object)Determines whether the specified Objectis equal to the current Object.GetHashCode(inherited from Object)Serves as a hash function for a particular type. GetHashCodeis suitable for use in hashing algorithms and data structures like a hash table.GetType(inherited from Object)Gets the Typeof the current instance.ToString(inherited from Object)Returns a Stringthat represents the current Object.


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Softball wins three of four against Willamette
March 4, 2015 aswu
On Feb. 28, the softball team pulled off a double win against Willamette, shutting them out 3-0 in the first game and achieving a 9-5 victory with the second. The following day, Whitworth lost a game 3-1 before finishing out the weekend with an 11-0 victory, resulting in an overall series win against Willamette. Whitworth's defense played a massive role in the first game, preventing Willamette from scoring throughout the game. After successfully preventing Willamette from scoring in the first inning, senior outfielder Peyton McMahon broke the ice and landed a hit that resulted in a Whitworth run. This trend continued into the second and third innings with Willamette being held at bay until Whitworth's offense retaliated with two more runs.
For the rest of the game, however, not a single run against Willamette was scored. Inning after inning onwards, the game was entirely defensive, with both Whitworth and Willamette preventing runs from reaching the board. Whitworth proceeded to get a total of 21 outs to Willamette's 18 outs, and in spite of some close calls in the fifth and sixth innings, the game ended at 3-0.
"We hit well today and played a really defensive game. We have a really solid defense," freshman UT Kelsey Downey said of the first match.
The Pirates followed up their first victory against Willamette with another one that began a half hour later. Gaining a 6-0 lead early on, the Bucs continued their offensive strike by scoring three more in the latter half of the game, but also let five get by.
The next day, the Bucs had their third game against Willamette. For the first four innings, not a single run was scored. The second and third innings were particularly tense, with Whitworth barely preventing the Bearcats from scoring. They first gained an out on a near home run in the second and then successfully stopped a Willamette player midway through a steal. During the fifth inning, Willamette landed a single run before getting two more due to a home run hit. Whitworth managed to get a run up on the board during the next inning, but didn't achieve a comeback, resulting in a 3-1 loss.
The fourth and final game off the series kicked off shortly afterward with the Bucs holding off Willamette defensively before hitting two runs within the first inning. While the second inning saw no points being scored either way, the third inning saw a major change of pace for the game. After scoring twice again, Whitworth hit three home runs, with sophomore Kayla Batastini hitting the first and being shortly followed by senior Peyton McMahon and sophomore Kelsey Stroshine. With no more runs made for the rest of the game, the final tally came to be 11-0, resulting in Whitworth winning the series against Willamette.
"We out-hit and out-pitched them, with very minimal earned runs given up," head coach Cristal Brown said.
The wins against Willamette continues the team's streak of no series losses.
"We have a team goal to not lose a single series," freshman outfielder Chelsea Hayes said.
The Whitworth softball team will be playing another four games this Saturday and Sunday against Pacific Lutheran at home.
Will Carsh
In Softball, Sports Tags softball, Will Carsh, Willamette
← Baseball comes out swinging, sets game recordMen's basketball clinches NWC Tournament crown →

redpajama_set_name: RedPajamaCommonCrawl


The glass pig here, twelfth sign of the zodiac animals, is rich with color, wealth, and happiness. Decorated all over are the traditional copper coins of ancient China. Yet, the inherent message of this wealth is a warm and glowing sentiment of kindness. That is since the pig in Chinese culture isn't merely known for its association with money, prosperity, and wealth, but also kindness and magnanimity. In "Generosity Brings Fortune," the art piece reminds that the wealthiest pigs are often the most generous ones.
And watch great fortunes roll in.


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College, Prospects, Top Hitters
#4 Hitter: Chad Fairey, Strasburg
Date: September 7, 2021Author: leonard4 1 Comment
Every summer, it seems, at least one Valley Leaguer just looks like a pro player. In 2021, if I had to pick one player that fits the mold, it would be Strasburg's Chad Fairey.
Built like a linebacker at 6-foot-2, 215 pounds, Fairey shook off the rust from a missed college season and showed great power, helping to ultimately lead the Strasburg Express to a VBL title.
In 118 regular season at-bats, Fairey hit .331/.445/.695, with 34 runs scored, 10 doubles, 11 home runs, 39 RBIs, a solid 22/33 BB/K, and 12 stolen bases without getting caught. He finished tied for tenth in batting average, first in OPS, ninth in on-base percentage, first in slugging percentage, fifth in walks, tied for first in total bases (82), fourth in RBIs, first in home runs, tied for third in doubles, eighth in hits, and third in runs. He was the only batter in the 2021 season to reach double figures in both doubles and home runs.
He was an All-Star, and was named first team All-Valley League in the outfield at the end of the year. He was also very good in the playoffs, putting up a slash line of .333/.524/.533 in four games, with five runs, a double, triple, two RBIs, 6/4 BB/K, and two stolen bases. He unfortunately sprained his ankle and missed the championship series against Waynesboro, but he was still there to cheer on his teammates.
His best three games (weirdly, all three were on the road):
June 27 at Charlottesville: 2-3, two home runs, three RBIs, walk, stolen base (Two home runs in Charlottesville is no joke)
July 9 at Woodstock: 4-5, run, two doubles, RBI, two stolen bases
July 29 at Winchester: 3-3, five runs, double, triple, RBI, two walks, two stolen bases
He comes from a bit of "royalty," too- his grandfather, Jim, played in the major leagues for six years.
Fairey has played at Clemson for two seasons, and redshirted for one. In 2019, he went 11-63 with three home runs and 10 RBIs, and the following year he went 7-30 with one home run in limited time. He redshirted in 2021 because of injury.
Again, watch for more playing time and an uptick in college stats this coming spring!
All photos taken by Michael Terndrup (photographyninja.smugmug.com)
Chad FaireyClemsonStrasburg Express
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Zaprice Castle (, ) is a castle in Zaprice, now part of the town of Kamnik, Slovenia.

The castle was first indirectly mentioned in 1306, was originally built in the 14th century by the Dienger von Apecz family. It was rebuilt in the early 16th century by Jurij Lamberg, who gave it corner oriel windows and surrounded it with a wall with two towers, and gave it a German name: Steinbüchel. The castle is subsequently remembered as a meeting place for Kamnik's Lutherans. During the 17th and 18th century the castle was rebuilt in Baroque style and enlarged into a more comfortable residential building. Today, the castle serves as a museum and a venue for cultural and educational events.

Background

The castle has repeatedly changed owners; the last private proprietors were the Rechbachs until 1945, when it was nationalised and transformed into multi-residential building. Soon after, the castle became the museum's headquarters and it was renovated in the following years.

The castle is surrounded by a terraced park and a wall, a dairy farm at the entrance of the complex, two pavilions, a late Gothic sign, and an open-air museum of granaries from the Tuhinj Valley. There is also an archaeological site on the east side of the castle, where the foundation of an apsidal wall, a bronze fibula, and a few fragments of an ancient glass were found.

Museum collections

The Kamnik Intermunicipal Museum was opened in the castle in 1961. The castle's salon was renovated in 1997 and serves as a venue for openings, lectures, concerts, and symposia. As of 2011, the museum had five main collections:
 Archaeology collection
 Ethnological collection
 Culture-Historical collection
 History of art collection
 History collection

Notable exhibitions in the main castle building include a display of Thonet bentwood furniture, a display about the 19th-century middle classes of Kamnik, a display of the pastoral heritage of the Big Pasture Plateau (), and a lapidary collection. An object of special interest is a Baroque portative organ built by Marko Göbl and Johann Georg Eisl, both from Ljubljana, in 1743.

References

External links

 Kamnik Intermunicipal Museum website
 Zaprice castle on Castles of Slovenia - gradovi.net
 Zaprice castle on Virtual Guide to Slovene Museums and Galleries
 Panoramas of Zaprice castle on Virtual Guide to Slovene Museums and Galleries

Castles in Upper Carniola
Kamnik

redpajama_set_name: RedPajamaWikipedia


Bruce McLean (born 1944) is a Scottish Sculptor (performance artist) and painter.
McLean was born in Glasgowand studied at Glasgow School of Art from 1961 to 1963, and at St Martin's School of Art, London, from 1963 to 1966. At St Martin's, McLean studied with Anthony Caro. In a reaction to the attitude of the latter he began making sculpture from rubbish.
McLean has gained international recognition for his paintings, ceramics, prints, work with film, theatre and books. McLean was Head of Graduate Painting at The Slade School of Fine Art London He has had numerous one man exhibitions including Tate Gallery in London, The Modern Art Gallery in Vienna and Museum of Modern Art, Oxford. In 1985 he won the John Moores Painting Prize.


Bulletproof coffee wasn't something we were expecting to find in a cafe in Geelong! The term 'Bulletproof' isn't a general term talking about good/consistent coffee either, that we were expecting. We're actually talking about a new brew that's taken the world by storm.
What's so different about it? It's coffee with grass-fed butter and MCT oil. That's right Lavish Cafe Geelong puts butter in your coffee if you ask for it. Don't worry, it doesn't kill you, and because of the types of fats that go into it there are numerous benefits gained from a healthier heart to a happier outlook on life.
Although we're quietly passionate about the topic and a big fan of the movement we won't go on about it any more but you should read more about it here!
So the rest of the cafe… What a find!
Shane Goodall has been at it for 10 years running in High Street Belmont. His background as a chef and attention to detail would be what's helped him outlast everyone else in the strip.
They have many varieties and micro-lots from Axil. When your long black arrives it comes with tasting notes and some sparkling mineral water to cleanse the palete before sipping. The options seem endless. If you're after something other than espresso, Lavish Cafe Geelong has cold drip, bulletproof, filter, chemex, aeropress, a blended home made almond milk latte, Vietnamese ice coffee and Japanese ice coffee. Plus teas, smoothies, milkshakes, ice chocolate and more. It's an impressive range.
The furniture is made of reclaimed timber and there's also a park next door if you want some fresh air or have kids that want to run around.
On the menu is a seasonal list of wholesome breakfast and lunch options as well as a completely seperate menu dedicated to baked potatoes. Lavish Cafe Geelong caters for the health conscious as well people with special dietary needs and preferences. They've got you covered if you're paleo, vegan, raw vegan or gluten-free.
Lavish Cafe Geelong is located at 161a High Street Belmont. Head past the photos for contact details and ratings.


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10 Little-Known Back-Stage Facts About Film "Pretty Woman" That Reveal The Story Behind Its Creation
You must be as surprised as we were after learning that the iconic film "Pretty Woman" was released 28 years ago! An entire generation has already grown up, but the movie is still very popular. Its secret lies in genius acting of Julia Roberts and Richard Gere, the authenticity of the characters who reevaluated their feelings - prostitute Vivian Ward and financial tycoon Edward Lewis, and in a bit fairytalish plot.
© Pretty Woman (1990) / Touchstone Pictures
However, the movie could have been quite different with other actors and ending. Not everything went as originally planned. There were changes even on the stage of filming. Here is just a small list of peculiar facts about "Pretty Woman."
1. The original title of the film was "$3,000" as was the amount Vivian and Edward agreed upon. But when the soundtrack "Oh, Pretty Woman" appeared, the title simply had to change.
2. Julia Roberts wasn't immediately approved for the role of Vivian.
Lots of other actresses were offered the role of the pretty woman, including Karen Allen, Molly Ringwald, Meg Ryan, Michelle Pfeiffer, and a number of others. The casting for the main character took too long, and in the end, the choice was made in favor of then young and unknown actress. It was Julia's moment of glory!
READ ALSO: Richard Gere Found Himself In Buddhism, As The Actor Opens Up About His Faith
3. There were also many candidates for the role of the financial tycoon. But some had a busy schedule, others refused for different reasons, like Christopher Reeve and Al Pacino. Richard Gere agreed and came up trumps!
4. The scene, when Richard Gere snapped the jewelry box close on Julia's fingers, was not scripted. Nobody expected it, including Julia!
The director liked this genuine moment and left it in the film.
5. As for the necklace, it was a real deal: it cost $250,000 and it was accompanied by an armed guard at all times.
READ ALSO: Missing Richard Gere? Julia Roberts Shares A Nostalgic Throwback To The Times Of 'Runaway Bride'
6. In a scene, when Richard Gere sits down at the piano and plays a piece of music, it was his own composition.
7. Intimate scenes were particularly difficult for the 21-year-old Julia. She used to get so nervous that a vein would pop out on her forehead. The shooting had to be delayed until the massage worked.
8. In order to make Julia laugh at a black-and-white film, the director had to tickle her feet.
9. The famous red dress Vivian wore to the opera with Edward originally had to be black. But the costume designer Marilyn Vance wouldn't see it other than red. After trying several options of dresses and making numerous takes, the production finally yielded to the professional's idea.
10. The main character was supposed to have a drug problem, but the director changed the original design dumping this plotline completely. Thank you!
And how many times have you watched "Pretty Woman"? What is your favorite scene? Let's remember together!
READ ALSO: Please Be My Star? Here's The Reason Why Julia Roberts Begged Richard Gere To Be In "Pretty Woman"


Munnar is a town and hill station located in the Idukki district of the southwestern Indian state of Kerala.
The nearest major railway stations are at Ernakulam and Aluva (approximately 140 km by road). The nearest airport is Cochin International Airport, which is 105 kilometres away.
Munnar town is situated on the Kannan Devan Hills village in Devikulam taluk.
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Search in titles only Search in The Yes Album only
The Yes Album- Rating out of 5?
soundchaser09
Madman at the Screens
You have to clap for this one, all good people on this forum, what are your thoughts on this classic? Its no disgrace in my eyes!
23 Voters
The Definitive YES Albums
-The Yes Album-Fragile-Close to the Edge-Tales From Topographic Oceans-
-Relayer-Going for the One-Drama-90125-Big Generator-Union-Talk-
-The Ladder-Magnification-Fly From Here-The Quest-
Old Frothingslosh
5 without hesitation
My favorite of all the albums regardless of time or lineup
I like cookies 🍪.
Same here!
Great songs but not the whole truckload of magic dust Rick would bring on the next one.
alex peters
A 5 from me. As good as any Yes album. A true masterpiece
Homemade Parachute
Solid 5. If I almost never play it (I almost never do), it is perhaps because it's gone on to fuel, what, 30-50% of almost any given Yes live album? It's all here, just a phenomenal jump from TAAW, and a blueprint for the next 50 years without an ounce of fat or stray notes.
Junior, what me?
For all that to some degree it was a transitional album, it's perhaps 90% there. I also think it's one of, if not the most solid albums in terms of songs. It doesn't put a foot wrong and it signalled with a bang that Yes really had arrived. The debut was a solid psychedelic album followed by a slight misstep IMO with TaaW. Fragile may have been a more progressive album, but the Yes album is a far more consistent one that achieves what it sets out to far more consistently.
I think it's the perfect album to introduce the band, both then and now.
5. As you might expect...
Not that crazy about Clap, though. Never liked the boogie-woogie side of Steve much. (Ram is much worse)
Another thing is Tony. He's fine on most tracks, but Rick would have created more interesting moments for himself
on A Venture and Starship Trooper.
5: It's the album which introduced me to Yes back in 1971. Fragile then cemented my lifelong following. If I were to go to the proverbial Desert Island allowed to take just one Yes Album I would have to toss up between this and CTTE because I would not be able to decide. A fantastic album with four absolutely top tracks which to my mind surpass the four main tracks on Fragile, even though Heart of the Sunrise is my favourite of the eight
TYA and CTTE were 2 of my first 70's Yes tapes. Absolutely love them both. Gave CTTE a 5, but after the years went by, Perpetual Change started to bug me, especially the chorus. Have to give it a mighty 4.
The Yes Album is not only a great prog album, it's a pretty great classic rock album in general.
Solid material, a large leap from the end of the 60's into the unknown 70's. What you know as 'classic Yes' starts here. Long stuff, extended bits, tight structures, bold moves. Steve Howe wastes no time making use of his new position as Yes' new hotshot guitarist. He contributes as if he was always there, and supplies a lot of tasty playing. He's already on fire here, just listen to Yours Is No disgrace. I valued Peter Banks, but with Howe they got someone with similar guitar skills but with better songwriting chops as well.
Yes ups their scope, going for 'suites' for the first time. There are at least three radio staples on the Yes Album. We know what they are, so I wont go into them. Yes Album is the perfect Yes album for the casual fan, one who generally likes 'classic rock' and usually goes for Zeppelin, the Doobie Brothers, the Who, Little Feat - this is the Yes album you can find in their collection. They may like Yes a bit but don't go for every album and obsess over lineups and stuff. Just enough of a bite for the classic rock fan. The material is engaging but doesn't yet go into the deep end of perceived prog rock excess. The next step up to crystalizing their sound, yet accessible and rock & roll-friendly.
The last two tracks are my faves from the album and Perpetual Change is in my top 10 Yes songs ever. This version and the Yessongs version with the short Bruford solo and extended jam. Just sublime. A Venture is the one song that does hark back to the original lineup, I wonder if it was written prior to the Yes Album. Real tasty piano from Tony Kaye. Some may say it doesn't fit with all the longer pieces or that its a throwaway. No way I say.
Well, I like Clap and all, though it's odd to have a live track, and a solo one at that, on a studio album. They could have used another group song like 'For Everyone' instead. But we know the album and it would be missed if it wasn't there.
This is the last album with Tony Kaye for some time. I never had a problem with Tony Kaye. He had the best hammond sound of all the Yes keyboardists. I say he would have fit on Fragile. I don't think he'd be up for Topographic Oceans and those sort of things, his tenues with Yes were a little more Earthbound. One interview I read he cited Close To The Edge as an album he would have liked to have been on, I believe. So going forward, no more Kaye for the rest of the 70's. On The Yes Album, his playing is still tasty but a little downplayed, all the best soloing moments going to the new guy Howe. He does bring in some moog but its blended in. It's hard to defend him for this album when he was a little subdued here and soon to be replaced by Rick Wakeman, as the band were keen to have their own Keith Emerson.
But I still give Yes Album 5 stars, it's a great Yes album and it's a great rock album. And like with Fragile, getting tired of endless live versions of All Good People and the obligatory Starship Trooper? It's all made fresh again when hearing the album. It gets a 5.
pjt
My all time favourite. Also an album I never skip anything, even Venture doesn't bother me even a bit, because it fits so well into the album.


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INTERVIEW: Chef Aaron Wong, Jiak Song Mee Hoon Kuay — "It's the way a hawker stall is run that needs reinventing"
Nurzatiman
·Lifestyle Contributor
Jiak Song Mee Hoon Kway. (PHOTO: Aaron Wong)
It would be fair to say that the Internet was set abuzz when news broke that Aaron Wong, top five finalists of MasterChef Singapore, has set up shop selling Mee Hoon Kuay at Telok Blangah Crescent. Prior to Mee Hoon Kuay fame, many know Aaron as that home cook on TV who's slightly brusque, a straight-talker, but incredibly serious about his passion for local food.
The first time I met Wong was through his food at a pop-up event at Ding Dong where he created the Sanshui Chicken—a rectangular block of Chicken terrine inspired by the flavours of Hainanese Chicken with a ginger-garlic gelée that left me reeling in pleasure. One year later, with a well-run kitchen under his belt, I felt it was finally time to speak to this jack and master of all trades and pick his brain on heritage food, the hawker culture, and what it means to be a multi-hyphenate.
You've put on many hats over the past few years, as a photographer, a MasterChef contestant, and more recently a hawker. How then do you describe what you do to someone you're meeting for the first time?
I'll always be a photographer first before everything else. That's simply because I'm a very visual person and I've been a professional photographer for over 20 years so it's really not something I can turn off.
Everything else that I have pursued over the years is really just me chasing my different passions. That's how it always starts and somehow gets serious enough to become a job. I didn't plan any of it, I was merely doing what I have passion for, and photography is still top on that passion list.
Balancing the New Normal:
These F&B pop-ups in Singapore will be around for a limited time only
FOOD REVIEW: V Dining — Fine dining that manages to be fun, familiar, and experimental all at once
INTERVIEW: David Tang of Caffe Fernet — "Moving to Singapore has been a journey of discovery"
Chinatown Food Street reopens on 1st December with six new dining concepts
FOOD REVIEW: 'Hub & Spoke could well be the second best reason to make a trip down to Changi Airport'
Travellers have mixed feelings about Singapore-Hong Kong air travel bubble
Yoga for charity: Raising funds with one yoga class at a time
INTERVIEW: Tan Yung Sheng Dominic, CEO of Ajumma's — "It's the dues I pay for the freedom and ambitions I pursue"
(PHOTO: Aaron Wong)
In an interview with Mothership, you mentioned: "No matter how hard I try, I'm just not a fan of fancy pants stuff, and in my humble opinion, a good old school hawker stall beats any atas joint anytime." But back in 2019, I had the honour to try your Sanshui Chicken at Ding Dong and found the experience to be quite an inspiration and the execution, rather praiseworthy.
What lessons as a chef at such pop-up events have you learned and proven useful in your current profession as a hawker?
It's no secret that I'm a hardcore local boy, and I love all my street food. But being on MasterChef and working at pop-ups introduced me to a lot of different culinary techniques that most home cooks would not be exposed to.
From there, I got very interested in food science where you get into the details of why things turn out the way they do. So it is no longer just following recipes but rather knowing how and why it turns that way. From there, you can apply different techniques and reinvent how things are done traditionally. This has helped a lot in my new hawker business because I have always wanted to support the hawker culture by changing the way things are done at hawker stalls.
While some believe that reinventing traditional local dishes is the way to modernise hawker, I feel it is the way a hawker stall is run that needs reinventing—we just need to know the easier way to get it done. So all these techniques I have picked up from restaurants is what I am using to do just that.
So Sofitel Christmas dinner set. (PHOTO: Aaron Wong)
What is the most underrated ingredient a chef should have in their arsenal of cooking techniques and why?
I would say it's oil—or rather, flavoured oils. It can be as simple as sesame to fried shallot or garlic oil. It really depends on how far you want to go.
I have at least six different kinds of oils at home—from basil oil to fried pork lard which is the real killer. Oils are a great carrier of flavours, and because they do not totally mix into your sauce, the flavour really pops and lingers in your mouth. Just a few drops of these babies can elevate a simple dish to another level. Yes, it's a fair bit of effort to make, but that's part of the fun!
What frustrates you the most about the local food scene in Singapore today?
I wouldn't go as far as saying it frustrates me, but it does bug me a little. It is how the internet sometimes gives unfair reviews, and no F&B establishment is spared when it comes to that.
I'm not talking about professional food critics but rather, regular individual customers. Don't get me wrong. It is fine if one dislikes the food; after all, every taste bud is different. But I've seen some that are so far out there that it becomes unfair to the hardworking people who put it together.
I've seen reviews that claim a noodle from a particular famous stall is soggy and simply not worth the wait. But when you look at the picture, it's clearly in a takeout box. I'm sorry, but how good can a noodle soup be after you bring it home and eat it an hour later?
I find it strange that these people call themselves 'foodies' who would travel and queue for good food only to order a takeaway, judge and review based on that, and say the food is bad. If you are serious about your food, eat them there. If you have no time, do it another day.
I think these 'reviews' are sometimes too one-sided and are really unfair to the people who put in a lot of effort into the food they serve. The folks in F&B are some of the hardest working people I know, and I think they deserve much more than we give them credit. But of course, keyboard warriors will be keyboard warriors. We just can't please them all. After all, talk is free.
What do people get most wrong about Singapore's hawker centre culture, and what can we, as diners do to make things right?
I think the biggest problem is that most take it for granted that our hawker culture will always be there. But the truth is, more old-timers are leaving the trade than younger people are coming in. This is the case mainly because of the misconception that a hawker stall is always a hot, greasy and wet place, hence the reluctance to come in.
Sure, I agreed that was the case, but it doesn't mean it always has to be that way. My stall, for example, is a completely dry kitchen with three commercial fans on each service and prep station. I run it more like a restaurant kitchen than a 'traditional' hawker stall. Everything is labelled, portioned and standardised, making it clean, simple and safe for daily operations. I think this is the way forward.
So if you are someone thinking about getting into the trade, remember it doesn't have to be that hell hole you imagined.
And if you are just a regular diner, you too need to know things can and are changing, but hawkers need your support, so support your neighbourhood hawker folks especially in these pandemic times.
When you look at the state of dining in Singapore today, what is the one thing that gives you hope?
I can't speak for the entire dining scene because I really do not get around restaurants enough to say anything, to be honest. I am really a street food kind of guy, and from what I can see, I'm glad our second national pastime (complaining being the first!) of eating is still very much alive and well, COVID-19 or not.
I also see a lot of younger hawkers taking up this career path, and I'm super fortunate the team in my stall is a living example of that. They are both young, filled with passion, prepared to work hard, and willing to learn. It's exactly what we need to keep our unique hawker culture moving forward.
Use RM35m hall construction allocation for Johor healthcare facilities instead, Kluang MP says
Hong Kong's Ocean Park Doesn't Want to be a Theme Park any More
The Hong Kong government will provide another $361 million (HK$2.8 billion) to rescue city's troubled Ocean Park, which has seen losses increased by the effect of COVID-19. The venture is to be transformed from a traditional theme park into a travel destination and marine conservation hub that can be financially self-sufficient. The park will receive […]
Foreign Secretary Dominic Raab has condemned the arrest of Russian opposition leader Alexei Navalny as "appalling", calling for the Kremlin critic's release. "It is appalling that Alexey Navalny, the victim of a despicable crime, has been detained by Russian authorities," Raab wrote on Twitter. "He must be immediately released. Rather than persecuting Mr Navalny Russia should explain how a chemical weapon came to be used on Russian soil," he added. Mr Raab has joined the growing calls of condemnation from across the Western world, adding his voice to his German and American counterparts. German Foreign Minister Heiko Maas said Russia should "immediately" release Kremlin critic Alexei Navalny after his detention at a Moscow airport. Mr Navalny "took the conscious decision to return to Russia because he sees it as his personal and political home", Mr Mass said, adding it was "totally incomprehensible" that the Russian authorities arrested him on his arrival Sunday.


The virtual reality-based drive experience for the e2oPlus is currently available at select Mahindra dealerships.
The tech is still in the works, charging stations are missing and price is still a hurdle. But "bulldozed" by the govt, Motown is still bracing for an electric rush.
The zero emission e2oPlus is set to usher in a new concept in urban mobility and is priced at Rs 7.46 lakh.
Mahindra Electric on Monday announced a partnership with Zoomcar, a self-driven car-rental firm, to promote shared mobility of electric cars in India.
Customers can choose between 4 trim levels (P2, P4, P6, P8) and 4 colours namely Coral Blue, Sparkling Wine, Arctic Silver, Solid White.
The e2oPlus is the next generation electric car from Mahindra Electric and is expected to be launched soon.


text:
Q: laravel error to get data from database i new in laravel development,
i have code problem.
i have MotorsController.php like this

class MotorsController extends BaseController{
  protected $motor;
  public function __construct(Motor $motor){
    $this->motor = $motor;
  }

  public function index(){
    $motors=$this->motor->with('motorcategory', 'motorcolor')->get();
    return View::make('motors.index', compact('motors'));
  }

and i have model like below
Motor.php
<?php

 class Motor extends Eloquent {
protected $table = 'motors';
protected $guarded = array();

public function motorcategory(){
    return $this->belongsTo('MotorCategory');
}
public function motorcolor(){
    return $this->belongsTo('MotorColor');
}

public static $rules = array(
    'name' => 'required',
    'police_number' => 'required',
    'sex' => 'required'

);
}

and MotorCategory.php
<?php

class MotorCategory extends Eloquent {
    public function motor(){
        return $this->hasMany('Motor');
    }
}

and MotorColor.php

class MotorColor extends Eloquent {
    public function motor(){
        return $this->hasMany('Motor');
    }
}

in motors.index i want to get motor data which have relation with table motorcolor and motorcategory,
but now i still have error like:
ErrorException (E_UNKNOWN)

Trying to get property of non-object (View: C:\Users\LalatTempur\Laravel\ironhorse\app\views\motors\index.blade.php)

i hope someone can help me..
by the way,, sorry for my english :)
my motors.index

                            @foreach ($motors as $motor)

                                {{ $motor->name }}
                                {{ $motor->police_number }}
                                {{ $motor->motor_category->name }}
                                {{ $motor->motor_color->name }}

                                {{ $motors->purchase_date}}
                                {{ $motors->status }}

                                    {{ link_to_route('motors.show', 'Detail', array($motor->id), array('role' =>'btn', 'class' => 'btn btn-primary btn-xs')) }}  |
                                    {{ link_to_route('motors.edit', 'Edit', array($motor->id), array('role' =>'btn', 'class' => 'btn btn-info btn-xs')) }}  |

                                {{ Form::open(array('method' => 'DELETE', 'route' => array('motors.destroy', $motor->id), 'style'=>'display:inline;' )) }}
                                        {{ Form::submit('Delete', array('class' => 'btn btn-danger btn-xs ')) }}
                                    {{ Form::close() }}

                            @endforeach

A: You are accidently using the plural of motor inside your foreach:
{{ $motors->purchase_date}}
{{ $motors->status }}

Should be:
{{ $motor->purchase_date}}
{{ $motor->status }}

Although the error message doesn't really fit well, because a collection would be an object too.

redpajama_set_name: RedPajamaStackExchange


Rylee Schwab, '21, attacks the net in a game against Sierra High, Nov. 28. Schwab scored four goals, leading the Eagles to 5-0 victory.
Whether from a break away, set piece or cross, striker Rylee Schwab, No. 17, has put the ball in the net 45 times this season (Jan. 30). As a sophomore, she scores more than half of the Eagle's goals, and has earned 25 more than the next highest scorer in the division.
With an undefeated league record, the campus girls soccer team currently ranks second in the CIF Division VI Central Section, according to Maxpreps. Despite graduating eight seniors in 2018, this year's team secured the first girls soccer league title since 2005, Jan. 29.
The Eagles score more goals per game than any other team in Division VI, with an average of 4.2. Beyond shooting many of these, head coach Matt Markarian says that Schwab's effort in practices and games helps the whole team perform better.
In the following podcast, coach Matt Markarian discusses the impact Schwab has on this year's team with Bryce Foshee.
Regardless of division, Schwab scores more often than any player in the Central Section, with 2.6 goals a game. She says that playing Division I competition early in the season has helped her succeed in league.
Schwab fires a shot against Rosamond HS in the Division VI Valley Championship game, Feb. 23, 2018. With the league title clinched, Schwab hopes to succeed in this year's' postseason.
She started playing organized soccer in kindergarten, and competed on a team each year since. Her freshman year, she scored 32 goals. Even with years of experience, Markarian recognizes that Schwab continues to improve each week. He says her willingness to accept teaching is one reason for her success.
Even in the games where Schwab scores one or two goals, the Eagles have earned a win 14 times this season. Despite injuries, fellow striker Bekah Micu, '20, says their offensive has developed impressive teamwork.
The Feather Online tweeted after Schwab scored a season-best six goals.
As of Jan. 31, both the boys and girls soccer teams clinched league titles. The girls overcame perceived negative expectations with a team without seniors. Schwab shares her hopes for continued success in the postseason.
The Eagles play two more regular season games, a home match versus Laton and a non-league away game at Parlier. Come watch Schwab and the girls soccer team compete to maintain their undefeated league record at 6 p.m., Feb. 5.
For another article about underclassmen making leaderboards, read Freshman Tyus Parrish-Tillman tops national basketball leaderboard.
Great article about an great young athlete!
Great article! So proud of Rylee Schwab and the girls soccer team. They're so fun to watch and I can't wait until next season.
Great job Rylee! Can't wait to watch the next soccer game. Go Eagles!
Rylee is so fun to watch on the field, she is so talented! Such a great girl too!
Great job Rylee! Great article.
Great to see FC athletics flourishing, good luck girls in the playoffs!
Rylee is an absolute beast! Great article Bryce!


text:
Salt Wood Kitchen highlights local seafood in Monterey
Carolyn Jung
May 29, 2018 Updated: June 3, 2018 12:05 a.m.
1of5Executive Chef David Baron photographed with his Line Caught King Salmon with roasted beets, black lentils and blistered pole beans at Salt Wood Kitchen & Oysterette on Monday, May 21st, 2018, in Marina, California.Patrick Tehan / Special to the ChronicleShow MoreShow Less
2of5Line Caught King Salmon with roasted beets, black lentils and blistered pole beans is one of the entrees offered at Salt Wood Kitchen & Oysterette on Monday, May 21st, 2018, in Marina, California.Patrick Tehan / Special to the ChronicleShow MoreShow Less
3of5Baby lettuces salad is one of the menu items at Salt Wood Kitchen & Oysterette on Monday, May 21st, 2018, in Marina, California.Patrick Tehan / Special to the ChronicleShow MoreShow Less
4of5The entranceway at Salt Wood Kitchen & Oysterette has stacks of almond wood, photographed on Monday, May 21st, 2018, in Marina, California.Patrick Tehan / Special to the ChronicleShow MoreShow Less
5of5Seafood display at Salt Wood Kitchen & Oysterette photographed on Monday, May 21st, 2018, in Marina, California.Patrick Tehan / Special to the ChronicleShow MoreShow Less
The Chronicle has launched a new weekly Travel newsletter! Sign up here. Enter your email at the top and check the box marked "Travel."
When he first moved to Monterey County in 2013, chef David Baron and his family were driving around one night in search of a place to eat, when they stumbled upon a restaurant at a hotel right on the beach. It ended up becoming their neighborhood place — more because of its proximity to their house — in spite of its lackluster menu of barbecue, steaks and premade frozen pizzas.
Baron remembers thinking: The food took no cues from its breathtaking natural surroundings, nor the en vogue culinary philosophy of local and seasonal. Little did Baron know then that four years later, he would be the one to steer the resort's cuisine in a new direction.
Last summer, the hotel, the Sanctuary Beach Resort, debuted a new concept called Salt Wood Kitchen & Oysterette in the same restaurant space, with Baron as the executive chef.
"I wanted it to be a restaurant where you would want to come eat seven days a week," says Baron, former chef de cuisine at Coi, who has also cooked at Atelier Crenn and Michelin three-starred La Bouitte in France. "From the restaurant, you can see the boats out there fishing. So if they're fishing for sardines or halibut, that's what the restaurant should be serving."
HHM, a hospitality management company that operates 135 hotels across the country, acquired the 19-acre, decade-old resort on the Monterey Peninsula in 2016. Salt Wood is the first restaurant that the company has built from the ground up, completely renovating its interior. While the guest rooms will be redone in 2019, Josh Levine, senior vice president of restaurants and bars at HHM, said the top concern was opening the restaurant.
"Salt Wood was a priority because it was such a great opportunity to create a unique and fitting restaurant experience for both our guests and the community," Levine says.
With HHM's blessing, Baron completely reimagined the restaurant's concept to reflect the rich bounty of the Central Coast.
"It's marina cuisine," Baron says. "We are setting the blueprint for it."
A large food service distributor used to deliver most of the previous restaurant's provisions. But now Baron sources meat and produce directly with farmers and fishermen, most of whom are based within a 50-mile radius from Salt Wood.
Stevie Hall, owner of Hall's Organic Farms in Salinas, drives over as often as three times a week to drop off just-picked turnips, kale, dandelion greens, lettuce and strawberries. "Even when I have new things like flowering arugula or flowering broccolini, David is willing to take them and cook with them," Hall says.
Baron is also a stickler for adhering to the Monterey Bay Aquarium's Seafood Watch Guide, which rates the sustainability level of specific seafoods. He sources from the Monterey Bay Abalone Company, serving the mollusk pounded, grilled and sliced in its own iridescent shell, keeping it simple and letting its delicate, natural sweetness shine through.
Baron spotlights sweet spot prawns caught by Adam Aliotti of the Ocean Warrior boat, one of only three people with a spot prawn fishing permit for the Monterey Bay. Aliotti, a fourth-generation fisherman, appreciates that Baron is willing to buy such an expensive, extremely perishable product. Salt Wood typically serves the prawns wood-grilled and drizzled with a light herb dressing.
"A lot of restaurants don't want to take the risk of buying the prawns because they don't want them to go to waste," Aliotti says. "If David has a lot of reservations, he'll sometimes just call us directly for them. There's nothing better than something caught from our own local waters served at restaurants right here at home."
Baron wouldn't have it any other way. "From when I first stepped foot on this property, the food is day and night," he says. "Before, it was all premade. Now, it's all stuff done properly. There is nothing wrong with buying good ingredients and just letting them do their job."
Bay Area freelance writer Carolyn Jung blogs at FoodGal.com and is the author of the "San Francisco Chef's Table." E-mail: food@sfchronicle.com
3295 Dunes Drive, Marina; 831-883-5535; www.saltwoodkitchen
andoysterette.com. D inner nightly, 5-10; Saturday and Sunday brunch, 10:30 a.m. to 2:30 p.m.
Total S.F.
A San Francisco culture podcast, hosted by Peter Hartlaub. Listen and subscribe on your favorite app. Click the player below for the latest episode.


Cupid Clock screensaver: fill the world with love!
Joyful Cupids fly around a heart-clock with angel wings and shoot from their magical love-bows here and there. It's not only a desktop clock but also a magic love generator.
Each Cupid's shot fills the world with love. It's a great gift for Valentine's day.


text:
Does Kim Kardashian fake scenes of Dubai?
Kim Kardashian (REUTERS)
Bindu Suresh Rai
Kim Kardashian and controversies go hand in hand. So we are not surprised that a few weeks into the New Year, the reality TV star is embroiled in yet another saga that reels Dubai into the picture.
On a recent episode of her reality TV show, "Kourtney and Kim Take New York", the diva is seen discussing details of her troubled marriage with mother Kris Jenner.
Normal right? It would have been considering the particular episode was shot in October during the duo's visit to Dubai for the store opening of Millions of Milkshakes; this is right around the time rumours of the first crack in Kardashian's marriage to Kris Humphries had started to circulate in the media.
Kardashian filed for divorce a few weeks after this alleged taped conversation.
However, the plot thickened when on December 6, Kardashian and her mother were caught on camera by the paparazzi, exiting a studio in Los Angeles wearing and carrying the exact same outfits that they can be seen wearing in the Dubai scene.
Even the make-up and hairstyle was exactly the same as shot in the Dubai segment.
The final segment that appeared on the reality show in January saw the duo in those very outfits, seated in a car in Dubai with blacked out windows, with Kardashian saying: …"There's something in my relationship that I just feel, like isn't right."
As the scene continues, the 31-year-old tells her mother that she isn't too keen to return home to her husband and asks her if it's "normal" to feel that way after just getting married.
Jenner appears surprised at this and tells her daughter this is not normal, adding: "It really isn't normal to feel like you don't want to home to your brand new husband. This is the stage in your relationship where you should be obsessed with each other, and you miss each other."
What's more, at one point in the conversation between mother and daughter, Kardashian's voice changes into someone else's as the camera pans away from her to focus on Jenner while discussing said marital problems.
With the voice change and photographic evidence now placing this scene being filmed two months after the separation, it is now being wildly speculated that Kardashian faked this Dubai scene to generate sympathy amongst fans in lieu of the backlash she's been facing since her 72-day marriage to the basketball player disintegrated into divorce.
The negative stories that have circulated include the marriage itself being called a cheap publicity stunt to garner fast cash and generate high ratings for her TV show.
Adding more fuel to the currently raging fire is Humphries himself, who shortly after the episode was aired, took to micro blogging site Twitter to say: "I can't wait for the truth to come out! People will be surprised or maybe they won't."
Kardashian trip to Dubai in October last year saw the socialite mesmerised by all things Arabia, saying at the time: "I hope to be a positive brand ambassador for Dubai. I have travelled a lot in the last couple of years and I love spreading the word when I like a place; and Dubai feels like home.
"I'm amazed how similar it is to America, like a Las Vegas or a Miami wrapped in one."
The five-foot two inch beauty also talked about bringing her business empire to Dubai, telling Emirates 24|7 that while no timeframe has been set yet, the Kardashian brand would make its mark here.
"I haven't met anyone as of yet to draw up a business plan, but I have met a lot of different people who have impressed me to go ahead with my plans here," she said.
Kardashian also had her reality show cameras following her around even here, with her adding: "Maybe my sisters and I can take Dubai in a new reality show."
The businesswoman, model, reality TV star and diva first shot to fame back in 2007, when a lewd video of hers with then boyfriend, R&B star Ray J.
But it was shortly after, that Armenian-American really came into her own later that year when she, along with her two sisters (reality TV stars Khloe and Kourtney), mother, brother, half-sisters, and stepfather starred in the E! TV series, "Keeping Up with the Kardashians".
The series has aired five seasons to date, with two spin-off series.
After a few stints in Hollywood, a nude Playboy magazine cover and a stint on reality TV show "Dancing With The Stars", Kardashian's image went in for a makeover of sorts, when she branched out into the business side of things and launched a boutique line with her sisters, D-A-S-H.
The clothing line has expanded over the years, with one called K-Dash for Bebe and another for Sears, called the Kardashian Kollection.


He's also one helluva conversationalist (check out our interview with him here).
Why "Grattitude" with two t's? Tunney says it's because Gratitude is an Attitude!
Sometimes it's the simplest, most mundane gesture, like smiling at a stranger, than can make someone's day.
I'm Busy For The Rest Of My Life.
Life is awesome. Life is also too short to hang out with people who bring you down.
"When we come to the end of our lives on earth, we will take no material thing with us. We will not take one cent in our cold dead hands. The only things that we may take are the things we give away. If we have helped others, we may take that with us. If we have given our time and..."
Tunney is rebranding The Big Apple as The City of Dreams with these giant billboards found around New York. Awesome, right?!
Peter Tunney himself alongside the American flag. Tunney and America are stronger and more inspired than ever!


Where is Cameron Highlands? What's the best accommodations there?
samsoni Asked on October 10, 2015 in Towns & Cities.
james Asked on October 10, 2015 in Towns & Cities.
sheena Asked on October 9, 2015 in Towns & Cities.


text:
Q: Can I get the header detail "Content-Length" from an Amazon S3 Presigned URL using OkHttp3 client? We have some Java services that upload files to an S3 compatible storage and generate Presigned URLs.
Other Java services receive such URLs and work on the files. We need the content length of this file, without loading the whole object from the body. Is this possible? And if yes, how?
We upload via
com.amazonaws.services.s3.AmazonS3.putObject()

and create URLs with
com.amazonaws.services.s3.AmazonS3.generatePresignedUrl()

When I check the Http Headers of a file using my S3 Browser, I can see the correct Content-Length entry.
But in our services we use
OkHttpClient.newCall(
    new Builder().get()
        .url(url).build()
).execute();

And in those Response objects there is no Content-Length.

A: If the response is streamed (HTTP/1.1 chunked) or compressed then it won't have a content length to read from.  You can probably use a HEAD request to get the headers without the body and check first.
https://stackoverflow.com/a/38673237/1542667


text:
The Whale Sanctuary
In a world dominated by greedy corporations who will rape and plunder our worlds ecology the Whales are running out of safe havens. This site is all about supporting these majestic creatures and other endangered oceanic life.
Whaling in the Southern Ocean Whale Sanctuary is ILLEGAL
Now that there can finally be no question about the fact that the actions of the Japanese whaling fleet in the Southern Ocean Whale Sanctuary. The Australian Federal Courts have ruled that the Japanese whaling company Kyodo Senpaku Kaisha is breaking the law by whaling in Australian territory.
The Japanese whaling company Kyodo Senpaku Kaisha has a permit from the Japanese government to kill up to 935 minke whales and 50 fin whales in Antarctica this summer. Based on records of previous hunts, some 90 percent of these whales will be killed in the Australian Whale Sanctuary, the Humane Society said.
So what precisley are the Japanese guilty of?
The company's offenses are having "killed, injured, taken and interfered with Antarctic minke whales (Balaenoptera bonaerensis) and fin whales (Balaenoptera physalus) and injured, taken and interfered with humpback whales (Megaptera novaeangliae) in the Australian Whale Sanctuary..."
This landmark ruling proves without a doubt that the Japanese are committing an offence by continuing to operate in the whale sanctuary. Wriggle as they must, the Japanese argue that they do no recognise the sovereignty of the Antarctic waters, the fact remains they have been found guilty in a court of law.
Whilst Sea Shepherd are often pilloried for their direct action in regard to defending whales this ruling goes to demonstrate that their enforcement of the law can no longer be questioned. Sea Shepherd's harassment and interference of the Japanese whaling fleets contempt of Australian authority is the only act of law enforcement within the whale sanctuary.
Source: Environment News Service
Labels/Tags: Japan, Whaling
Roxy said...
According to three separate panels of independent, international legal experts (commissioned by IFAW), Japan's whaling program breaches numerous international laws and treaties including the United Nations Convention on the Law of the Sea, the Antarctic Treaty System, the Convention on International Trade in Endangered Species (CITES) and the International Convention on the Regulation of Whaling.
Source: IFAW http://www.ifaw.org/ifaw_united_kingdom/media_center/press_releases/02_08_2008_4484.php
Species Spotlight: FIN
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Whale Index
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E.I.A International
I.F.A.W - Protect Whales around the World
I.K.A.N
I.U.C.N Red List
International Whaling Commission (IWC)
Lenfest Ocean Program
Save the Whale
U.N. Oceans & Law of the Sea
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