AIR JORDAN 11 RETRO - "PLATINUM TINT"
The Air Jordan 11 "Platinum Tint" is a premium edition of the iconic model that debuted in 2018. The "Platinum Tint" colorway eschews the Air Jordan 11's traditional glossy patent leather on the mudguard and features a matte finish across the upper for a striking and refined aesthetic. The light shade of Platinum Tint covers both the ballistic nylon mesh and nubuck panels of the upper. The semi-translucent rubber outsole is also done in a matching shade. Black and red accents provide a nod to Michael Jordan's Chicago Bulls teams.
Upper: leather, textile. Sole: rubber. Imported.


If we close our eyes we can almost hear the ocean over our neighbor's leaf blower.
We can't all own a beach house, but we can bring a little coastal charm to our homes wherever they are. Here are 20 photographs, prints, and paintings to suit any collector and ocean lover's tastes.
This photography print by depicts a dreamy, pink-tinged day of 'Sea Bliss' on matte archival paper.
This abstract landscape piece by Denise Wong takes the scenic route down the famed Pacific Coast Highway.
American photographer Slim Aarons is famous for photographing "attractive people doing attractive things in attractive places," and this shot of sunbathers on the deck of a yacht near the Bahamas fits that lineage.
Clare Elsaesser's' paintings are inspired by daydreams and the view of the ocean outside her Point Reyes window.
This large-scale triptych makes a great centerpiece behind a bed or dining room table.
Richard Diebenkorn's abstract paintings defined California art in the 1950s and '60s. This piece from his Santa Monica studio comes in a hand-molded frame with shatterproof acrylic glazing.
This abstract painting by from Ukraine is a vivid statement for your home.
This lithograph of sailboats at sea evokes a light mist floating over a mint greenish-blue sea, and is a perfect complement to nautical antiques.
Daniela Orlev infuses energy and light into her work with bold brush strokes and vivid colors.
This abstract print interprets the constantly shifting states of the ocean and sky with layers of blue hues and textures.
Part of a collection connected by travel and light, artist Leslee Mitchell captured this scene on Florida's Rosemary Beach.
Taken by Jennifer Meyers on the shore of Djupalonssandur Beach in west Iceland, this dramatic photograph speaks to the power of nature.
You can't go wrong with a couple of swans, like the swimmers in this Kate Spade photograph.
This abstract print recalls foam floating on top of calm waves.
This story scene gets a dramatic setting in a framed glass Shadowbox.
Start your own gallery wall with these five beach-themed prints by Bree Madden.
Marion McClanahan's pastel-heavy style of drawing stands out in this signed "San Francisco" lithograph from the 1980s.
Karolis Janulis captured this beautiful turquoise water photograph from above for a new look at a familiar scene.
Helena Wurzel specializes in painting works on complex femininity with bold patterns, saturated colors, and emotionally charged moods.
You might not want to meet a jellyfish in the water, but this abstract art piece will look great in your home.


The end of the trailer shows an encounter with Blue (the rival from Pokémon Red & Blue who formed the basis for Gary Oak in the anime), Red (the protagonist of Pokémon Red & Blue who also appeared as an incredibly tough post-game boss in Pokémon Gold & Silver) and a girl who appears to be Leaf from Pokémon FireRed & LeafGreen, except that her design is closer to Green from the Pokémon Adventures manga.
Blue is shown hanging outside a Pokémon Center and appears to be talking to the character, which means that he potentially will only be an NPC. There is also the possibility that you will have the chance to battle him, where he will likely use the team that allowed him to become the Champion in the original games.
Red is shown as part of a battle intro, so we know for a fact that you will have the chance to battle him in the game. The question now is whether his team will be as strong as his Pokémon Gold & Silver encounter or whether it will be scaled down.
The appearance of Leaf is the most puzzling of all. Leaf was the female protagonist of Pokémon FireRed & LeafGreen, but she was actually planned to appear in Pokémon Red & Green, as she appears in several pieces of concept art for the game.
The development of Pokémon Red & Green was notoriously troubled, which is why the developers weren't able to include a female playable character until Pokémon Crystal.
Green did make a prominent appearance in the Pokémon Adventures manga, where she stole Professor Oak's final starter Pokémon and goes on her own journey. Professor Oak defeats Green in the semifinals of the Pokémon League tournament, but he recognizes her skills and officially bequeaths his Squirtle to her.
The resemblance of Leaf to Green seems to be a reference to her original design in the concept art of Pokémon Red & Green. We aren't sure exactly what role she will play in the game, but it's possible that she will be a third post-game boss to rival that of Blue and Red.
Pokémon Let's Go Pikachu & Let's Go Eevee will be released on November 16th.


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What is the difference between English Breakfast and Earl Grey tea?
Both English Breakfast and Earl Grey tea are blends. They are made with Chinese, Assam, Ceylon and Kenyan teas, or even more unusual black teas such as Scottish. Regular English Breakfast blend will almost always include two different teas to create a full bodied robust blend with a recognizable flavor. The choice of teas is not strict, but they will always be black, and always strong. The most important ingredient in the Earl Grey tea is bergamot oil, while the type of tea can differ. Original Earl Grey tea was always made from black tea, but nowadays, blends with green, oolong, white and pu'erh tea are widely available. Herbal teas like rooibos and honeybush make a delicious caffeine free earl grey blends with a distinctive flavor mixed with natural sweetness.
History of English Breakfast tea
English Breakfast is a type of tea said to be created by a Robert Drysdale, a Scottish tea merchant and manufacturer in 1892[1. He wanted to have a perfect drink for a hearty English breakfast. However, there were other morning blends available even 60 years before that. Even today, English Breakfast tea has an irreplaceable importance in British households.
English Breakfast is only one of hundreds of different "breakfasts" around the world. To be a breakfast tea, blend needs to be full-bodied, malty, robust and awakening. Even additional flowers and fruits are welcomed, as long as the tea keeps its properties
History of Earl Grey tea
The first black tea that was supposedly used in Earl Grey blends was from China. There are several stories related to the origin of Earl Grey tea, and they all include one person – lord Charles Grey, the British Prime Minister from the early 19th century. One story say that a London tea house, Jacksons of Piccadilly, are the first that blended this tea for lord Grey. Apparently, lord Grey received this tea as a diplomatic present, and asked a tea merchant to re-invent it. Other sources say this tea was available even earlier, and bergamot oil was used to enhance the flavor of low quality tea.
Best time to drink black teas
Best time to drink black tea is in the morning or after a meal. Research showed that black tea might be more beneficial for gut and cardiovascular health than green tea. Black tea on an empty stomach might be a bad idea because of higher caffeine content. Avoid black caffeinated teas in the late afternoon, evening and before going to sleep. The best season for drinking black tea is fall and winter. Black tea with full body is a great choice for making warming lattes and blending with spices to give an extra comfort during cold months. Try using both English Breakfast and Earl Grey to make a warming latte and sweeten with honey. Earl Grey might be a better dessert tea option, while English Breakfast is a more of an everyday regular tea.
Blog by Simple Loose Leaf - https://simplelooseleaf.com/blog/black-tea/english-breakfast-vs-earl-grey/
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There aren't any off-leash dog parks in Cooperstown that match your search criteria. Coming from out of town? Get a discounted rate on pet friendly hotels in Cooperstown, NY, or call 877-411-FIDO to speak with one of our pet travel experts!


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Prince Andrew: Virginia Giuffre's sexual assault trial against British king may proceed, judge judge
"Ms Giuffre's complaint is neither 'unintelligible' nor 'vague' nor 'ambiguous,'" Judge Lewis Kaplan wrote in the ruling. "He alleges discreet incidents of sexual abuse under specific circumstances at three identifiable locations. He identifies to whom he attributes this sexual abuse."
Giuffre alleged in the lawsuit that the late financier Jeffrey Epstein had tricked her into having sex with her friends, including the Prince, and that Andrew knew she was underage (17) in the United States at the time.
Prince Andrew denied the allegations and decided to dismiss the lawsuit.
Her attorneys have argued that her lawsuit violated the terms of her 2009 settlement agreement with Epstein in Florida, in which she agreed to a "general discharge" of claims against Epstein and others. The settlement, which was made public last week, shows that Epstein paid Giuffre $ 500,000 to drop the case without any admission of liability or fault. The prince's name does not appear explicitly as a party.
Giuffre's attorney David Boies said the settlement was irrelevant to his claim against the prince, noting that Andrew was unaware at the time and did not apply to him.
The royal could face a trial date between September and December 2022. Long-standing allegations against Andrew have already significantly tarnished his public reputation, and he stepped down from royal duties in late 2019.
Epstein, who pleaded guilty in 2008 to prostitution charges, was indicted on federal sex trafficking charges in July 2019. Prosecutors accused him of running a program of sexual abuse of underage girls for years. decades, but he died by suicide in prison before he could face a trial.
Ghislaine Maxwell, Epstein's former girlfriend and close associate, was arrested in 2020 and charged with facilitating Epstein's abuse program. A federal jury sentenced her in December on five federal counts, including sex trafficking of a minor and conspiracy.
Giuffre was not one of the four women who testified at Maxwell's trial that they had been abused. Still, she was mentioned in the lawsuit when Carolyn, one of the victims, said Giuffre recruited her to come to Epstein's home in Palm Beach, Florida.
This is a developing story and will be updated.
CNN's Sonia Moghe contributed to this report.
Posted by Sara Adm	In Politics - USA News	Last Modified 7 days ago 7 days ago
Teen shot and killed in Noble Square, Chicago police say – NBC Chicago
N95 masks will be freely available to Americans from the National Strategic Reserve, White House official says
A Stoneham police officer was attacked by a dog while responding to a 'routine call'


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Nunavut municipality holds cash draw for vaccinated residents
A vaccination clinic starts Thursday in Arviat, Nunavut, the community that has seen most of the territory's COVID-19 cases.
The municipality is encouraging residents to get vaccinated by offering cash prizes.
Residents of the central Nunavut hamlet of about 3,000 people can win one of five $2,000 prizes for getting the shot.
"It's to entice people to get inoculated," Arviat Mayor Joe Savikataaq Jr. said. "It's a very small price to pay in order to get herd immunity here, in case we get a second wave."
There are currently no active cases of COVID-19 in Nunavut, where 266 cases have been confirmed to date.
Since a COVID-19 outbreak began in early November, Arviat has seen 222 cases in total, including one reported death.
All other residents have recovered, but health officials are still monitoring the community.
Submitted by Helen-Rose England
A charter plane carrying doses of the Moderna vaccine arrived in Arviat on Wednesday. The by-appointment clinic is being held from Thursday to Saturday and again on Monday at the town's community centre, where 10 nurses will be on hand to vaccinate residents.
"It's the day that we all have been waiting for here in Arviat," Savikataaq said.
There will be a walk-in clinic on Saturday.
The municipal draw for cash prizes is to take place on Jan. 19, the day after vaccinations end, and will be announced live on the community's local radio station and on Facebook.
In a government press conference Thursday, Nunavut's Chief Public Health Officer Dr. Michael Patterson said it's not uncommon for financial incentives to be given to patients undergoing "arduous treatment" in Nunavut or elsewhere in Canada. He said this is often done for people undergoing multiple rounds of treatment for tuberculosis.
Patterson stressed it was a project run through the municipality, and not by the Department of Health.
"Each community has the right and the need to do what they think is correct and it's not my place to dictate on their decisions or actions," he said.
Vaccination clinics in 4 communities this week
Arviat is one of four Nunavut communities where clinics are being held this week. Cambridge Bay, Igloolik and Gjoa Haven are also part of the first clinics. Vaccines have been given out in Iqaluit, Nunavut's capital, to residents of long-term care homes and their staff.
As of Tuesday, the territory was reporting that about 400 people had received a first-round dose of the Moderna vaccine.
Because Nunavut is a northern and remote region with a primarily Indigenous population, its residents fall into a national priority group for COVID-19 vaccination.
By the end of March, territorial health officials expect to have vaccinated up to 75 per cent of the adult population, or roughly 19,000 people.
Communities are currently dispensing vaccines from a stock of 6,000 doses that arrived in late December. Another 12,000 doses are expected to arrive by mid-February.
In Arviat, a lockdown was lifted on Tuesday, and travel is now allowed in and out of the community, but public health restrictions remain strict.
During the more than two months of lockdown faced by the community, Savikataaq said, children were born whose grandparents hadn't been able to see them until this week.
He said the vaccines will bring relief to the community.
"It's a very good safety measure that everyone is about to receive, and that's a step closer toward freedom," he said.
For Indigenous communities, vaccine hesitancy follows past trauma
Nunavut government officials have been speaking out this week against vaccine hesitancy.
"We know that there's concern, lots of questions, misinformation and outright lies," Patterson said. "We want to ensure we get as much accurate information out as possible, and that as many people as possible get the vaccine."
While vaccination is being prioritized for Indigenous communities throughout Canada, there are reasons for mistrust, from past experiences in health services both presently and historically.
In an interview with CBC's Canada Tonight, the executive director of the Anishnawbe Health Clinic in Toronto, Joe Hester, said experiences of residential school and other past traumas with travelling for medical as well as involuntary medical experiments, all contribute to why Indigenous people are hesitant to get vaccinated. The clinic administered vaccines this week to Indigenous elders.
Hester says although there is a "natural hesitancy for anybody to get something sharp poked into their arms," he says past traumas in Canadian health systems have "remained in the minds and hearts of our people," and have been "a part of the communication through generations."
But the messaging from Nunavut health officials is, getting vaccinated is a form of community service.
For anyone who wants the vaccine, but feels like they would rather wait until later, Nunavut's Health Minister Lorne Kusugak says — don't.
"If that's all you're waiting for is to see what is going to happen with your neighbour who has been vaccinated, you might have to wait longer than a week or two," he said Thursday, adding that it's not a sure thing that there will be vaccines left behind at health centres when clinics are over. "If your wish is to get vaccinated, when the vaccination team is in your community is the time to get it."


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Home Events 2016 ICMDA Regional Conference 2016 ICMDA conference feedback
2016 ICMDA conference feedback
22/07/2016 22/07/2016 2016 ICMDA Regional Conference, Events, ICMDA, News, Our Community, Pulse
"Rivers in the Desert" 7-10 July ICMDA Southern Africa Conference
"See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the desert and streams in a wasteland" Isaiah 43:19
https://www.cmf.org.za/wp-content/uploads/2016/07/Voice_005.mp3
The conference was held in a town called Okahandja at the Hodygos Youth For Christ Centre. The beautiful arid Namibia proved to be the perfect environment for our meetings and the food was fabulous. Namibia is now part of the Southern African regional countries of the ICMDA (International Christian Medical & Dental Association). Previous regional conferences in the region have been held every 4 years in the following countries: Zambia (2000); Malawi (2004); South Africa (2008); Zimbabwe (2012). The Namibians courageously took up the challenge to host this year's conference as part of celebrating their medical school's first graduates this year. We had 150 delegates from Zimbabwe, Zambia, Botswana, Swaziland, Lesotho, Malawi, and Mozambique. It is also amazing how far people travelled to come to this conference. The farthest east was Dr Moises Sitole from Beira, Mozambique. Sponsorship money raised played a huge role in offsetting travel cost of students traveling from Durban, Mthatha, Pretoria, Cape Town and all over. Every country somehow put into place a strategy to get people to the conference. I mean, how do you explain the fact that 20+ students come from a cash-crises Zimbabwe? We were fortunate to have Dr Vinod Shah, General Secretary from the ICMDA office in India attending the conference as well.
Namibian medical students who came to the South Africa National CMF "I have a good story to tell" conference in Pretoria last year sparked the initiative. I remember visiting Namibia in 2014 to spy out the land, and hanging out with the students assisted by two interns, Dr Frans and Dr Betty. Then the group was 'small'. Then in 2015, they exploded onto the scene when they came with a whole bus to the Pretoria CMF Conference. Now they managed over 150 people in a conference. Truly a river has arrived in the desert.
It is difficult to comprehensively state what happened at the conference, so I have some quotes:
"As a medicial student I was convicted to selflessly give myself to the call of God to serve people and not lord over them. Prof Sam highlighted the fact we ought not to see ourselves as more important than others, but rather use the opportunity we have to water the dry deserts of those in need. I also learned that wherever I may find myself as a doctor no service will be too small, for every drop counts, and there is no individual who will be of no use if they be willing to be used by God. A cry was made for doctors to be willing to take the challenge of practicing community based medicine, for this is where there is opportunity to know people and be a witness for Christ unto them" .
"It was a wakeup call indeed to rejuvenate the river flow in our deserted lives. There is no way we can become good doctors without the Holy Spirit working in us as long as we walk by the Spirit so that we may bear fruit which will ultimately dissipate and flourish in our workspace. This includes the patient, teaching staff, and profs along with colleagues."
"That we are Christians who are doctors not doctors that are Christians."
"I was reminded of the importance of humility and the attitude of service towards patients, looking for Christ in them and being Christ to them."
"I received quite a lot of freedom from Prof Sam's talk, specifically what he said about metaphorical understanding. I was encouraged in knowing that I didn't have to be discouraged by not knowing the answers to the mysteries of God."
A big thank you to all those who led the various sessions:
Prof Sam "Rivers of living water: maintaining the Flow over a Lifespan"
Dr Tygie "Every drop counts"
(Apologies – the audio recording was poor, so no audio, but I am sure you can invite them to do the talk again.)
Seminar Leaders: Dr Emmanuel S (Zambia), Dr Patrick Masokwane (Botswana), Dr Jane Bates (Malawi), Dr Farai Charasika (Zimbabwe)
Sessions: Dr Jan Kunene "Worldviews and Medical Schools", Dr Sam Fehrsen "Reflective learning", Dr Alida Connell "Mental Health and Boundaries", Dr Goody "Mentorship", Dr Farai Charasika "Community engagement", Dr Martin Bac and Dr Mfanelo Sobekwa "Saline Solution".
"Champions" is one of the active practical ministries reaching out to pre-teen and teen HIV orphans that has grown up in the network of CMFs that we have in Southern Africa. One can see the fruit of the leadership that has risen in the student ranks,inspiring them with confidence to reach out in prayer and counseling.
God has blessed the Southern Africa region with elders and youth.
"I was specifically challenged and convicted by the teaching on the servanthood and simplicity one ought to have in the medical profession, and that the true need in Africa is doctors who are willing to selflessly give themselves to communities for the glory of Christ."
"I came to understand that every desert season provides an opportunity for growth and understanding of the ways of God."
Special commendations:
This conference would not have been possible without Anzelle (CMF office), Dr Felicia and Dr Uapa.
We are glad to announce that the next ICMDA regional Southern Africa conference will be in Botswana 2020 (although please keep in mind that the international ICMDA is in India in 2018).
Dr Jan Kunene
"In the last days, God says, I will pour out my Spirit on all people. Your sons and daughters will prophesy, your young men will see visions, your old men will dream dreams. Even on my servants, both men and women, I will pour out my Spirit in those days and they will prophesy"
Toewydingsdiens 2015 – Bloemfontein
RuDASA Lifetime Achievement Award 2016 – Dr Victor Fredlund
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GOT A WINE TERM YOU DON'T UNDERSTAND?
Make no mistake, there are more wine terms in existence that even the most knowledgeable expert will ever be able memorize. However, that should not mean that we ought not to try and learn some of these words and phrases to better ourselves as wine enthusiasts.
On this webpage, I have done my best to confine terms that I believe to be the most essential for wine enthusiasts to learn. Some of them may be more complicated than others.
Clonal (Grape) Selection --- along with harvesting, selecting the most suitable grapes is fundamental for the success of any winery around the world. Associatively, it is imperative that the most suitable 'grape clones' be selected --- this refers to to the strain of the grape that is selected (sort-of like cattle breeding --- example: depending on the climate, some types of sheep [of the same breed] will do better than others). For example, in Burgundy, there are, quite literally, hundreds of different strains of Pinot Noir --- depending on the geography, soil, and climate, some types of Pinot Noir clones will be selected, while others will be ignored.
Harvesting --- as any experienced winemaker is all too aware, the most crucial moment in vineyard operations is deciding on the optimum time to begin harvesting the grapes. As a general rule, the best time to begin harvesting is when the acid and sugar levels of the grapes are in as perfect a harmony as possible; this is traditionally measured (at least in modern times) by using a device called a "refractometer," which is used to determine the sugar level of the grapes. It is also a good idea for winemakers to actually taste the grapes for themselves at regular intervals, as instinct of when to pick is almost as important a measuring device as anything technologically available.
Irrigation --- the use (or legality) of irrigation generally depends upon a specific wine region (it has just been made legal in Spain). In most parts of France, the practice of irrigation is against the law (the Rhône is a major exception, as quality winegrowing would be virtually impossible without it); in such places as Australia, California, Washington State, and South America, however, its practice is considered an absolute necessity (though in the past several years, severe water shortages in many places has caused some growers to revert to 'dry farming.' For most wine experts and growers, it is probably best argued that irrigation is best practiced only as a necessity (and only in appropriate measures).
'Noble rot' --- otherwise referred to as 'Botrytis cinerea,' a beneficial fungus mould that attacks grapes in late-Autumn, causing the grapes to shrivel up, thus concentrating their sugar levels and remaining liquid contents to become extraordinarily concentrated; the result is the creation of sweet wines of remarkable character and quality.
Pruning --- an integral part to proper vineyard management, good pruning techniques are absolutely imperative if the vines are going to produce any grapes capable of generating high-quality wine. For bulk wine around the world in the twenty-first century, most vines are pruned by mechanical contraptions. For high-quality wine, however, human-done pruning is the most essential way to ensure that vines are properly taken care of. Good pruning is, in fact, a unique skill, as only well-trained pruners will know which vine shoots to cut and which leaves to leave on, both of which are essential if good-quality grapes are to be grown.
Soil --- for any proper-minded winegrower, expert, or enthusiast, it is essential to recognize that soil is debatably the single most important determinant in making wine --- soil is ultimately the deciding factor in determining what style of wine – either red or white – can (and will) be created by the growers and winemakers. As a matter of course, different parts of the world will offer better types of soil than others. As a general rule, however, the best soils are generally those that provide the conditions for grapes to ripen maturely at an ideal a pace as possible. Associatively, this will depend on the type of region (i.e. 'warm climate' or 'cool climate') where the vines are grown and the type(s) of grapes being produced.
Terroir --- perhaps one of the most treasured ideals of French winegrowers, 'terroir' refers to all of the determinate qualities responsible for how a specific wine from a specific place tastes. Ask what this means, and a French winegrower will usually respond by saying that the taste of a wine - or its terroir - is the product of four factors: soil, climate, situation, and human intervention.
Trellising --- one of the most simple (and fundamental, as well as aesthetically pleasing) aspects of vineyard management, whereby vines are planted in rows and held up by short poles that are connected to each other by several lines upon which the vines are 'trained' to grow. Proper trellising is essential if vines are to produce healthy, good-quality grapes. In past centuries in many winegrowing regions throughout the world, trellising was not standard practice, as vines were left in a 'bushy' state or strung between trees (or simply grown alongside town walls).
Yield (of grapes) --- refers to the quantity of grapes produced within a specific vineyard site. In the twenty-first century, the attitude of most 'modernist' winemakers is that having lower yields results in higher quality wine; through 'green harvesting,' vines are thinned out in the summertime so that the remaining grapes are not only able to ripen earlier, but also able to retain greater concentration of desired characteristics.
This being said, in recent years, some persons in 'the institution of wine' have voiced concerns about ultra-concentrated wines being made from vines with yields that are, in fact, too low. Such persons believe that wines from yields too low can be unbalanced, lacking the proper acidic 'backbone' for proper aging and overall structure. Are they correct? Taste for yourself!
(1) the first way a wine can age is through contact with oxygen, otherwise known as 'oxidative' aging --- this occurs when wine is aged in barrels, whereby the contents making up the wine will undergo numerous chemical reactions that will, at least hopefully, result in greater complexity for the wine, itself.
(2) the second, and more significant (at least for the consumer), way a wine can age is when it is actually deprived of oxygen --- this is called 'reductive' aging, whereby the wine, once bottled, only has contact with the tiny amount of oxygen that is trapped between the liquid and the cork; over time, this small amount of oxygen will be reduced to nothing, and the wine will experience all sorts of complex chemical reactions. The end result, for wines of high quality, will (at least hopefully) be a product of extraordinary complexity and enjoyment.
Barrels, use of --- probably the most familiar term a wine enthusiast will ever hear on how a wine they are drinking had been made. Initially developed for purposes of shipping (not aging) in the Early Middle Ages (c. 300-1100CE), the use of barrels in modern viticulture is ever-increasing. For both red and white wines, putting wine into barrel usually occurs right after the 'press wine' is added to to the 'free run' wine in vat; the amount of time it stays in barrels is usually determined by regional practices (and an individual winemaker's preference). There are several reasons why wine is aged in barrel. Aside from imparting additonal complexity to the wine (such as toastiness, vanilla, and wooden scents), it exposes the wine to small amounts of oxygen --- remember, barrels are not air-tight; this is very important, as it allows the wine to begin the first 'breathing stages' of its life.
Chaptalization --- a common term a wine enthusiast might hear when visiting a wine estate or attending a wine show, chaptalization refers to the adding of sugar to a wine during fermentation in order to increase the wine's alcohol content. Chaptalization usually occurs in poor vintages, when grapes were not able to ripen fully on the vines. It is a perfectly legal and often-utilized practice in many winegrowing regions throughout the world (though often subject to certain rules in certain places --- QmP wines in Germany, for instance, cannot be chaptalized). However, when overdone, chaptalization can make a wine so alcoholic in tone that it will ruin a drinker's overall enjoyment of the product (unless they simply wish to get drunk faster).
Fermentation --- refers to the process by which the sugar content of the grapes is converted into alcohol; wihout going into overly-complicated terminology, fermentation is accomplished via yeasts present in the grapes (or, more specifically, on the skins). In order for decent-quality wine to be produced, fermentation must be carefully monitored by the winemaker.
FERMENTATION FOR RED WINE --- For most good-quality red wine, fermentation is normally conducted at a temperature of around 25-to-30˚C, the temperature range where yeasts are most active; fermentation for red wine usually takes anywhere from a few days to three weeks. It is usually conducted in wooden or stainless steel vats (the former having been used for hundreds of years and the latter having only been mainstream for around thirty years); some producers even opt to use concrete vats.
FERMENTATION FOR WHITE WINE --- As a general rule for white wine (at least in the modern era), fermentation is conducted at a relatively cold temperature, usually around 8-15˚C, depending on the region and type of grapes being fermented (heavier types of whites can be fermented at temperatures between 15 and 20˚C); fermentation for white wine usually takes several weeks. It is almost always conducted in stainless steel vats. To make matters more complicated, however, there are some winegrowing regions of the world where it is customary to conduct white wine fermentation inside barrels (such as in Burgundy, France). Suffice it to say, this is a complicated process --- better check with Hugh Johnson or Jancis Robinson!
USE OF STEMS IN FERMENTATION --- On the whole, each individual winemaker generally has his or her own opinion on the merits of including stems with the grapes during the fermentation process. For red wines, the use of stems is generally kept to low levels (if any), as it takes up lots of room in the vat, as well as lowers the potential alcohol level and adds undesired atringent notes; on the other hand, they do help keep the grapes aerated and the overall acidity (believe it or not) of the wine a bit lower. For white wines, stems are usually included as a matter of course, as they not only make for much better 'press wine,' but also allow for a much more balanced end product.
THE 'CAP' DURING RED WINE FERMENTATION --- As red wine ferments in the vat, the grape skins (along with other solids) will float to the top (hence, the nickname 'cap'). However, in order to achieve the best fermentation possible, it is essential that these solid matters be kept submerged. Over the past several decades, all sorts of ingenious methods have been invented for keeping the 'cap' submerged, from simply pushing it back to the bottom of the vat with long poles to fitting a grille in the middle in the vat to prevent the cap from actually floating to the top. However, the most common method today is called 'pumping over,' whereby a hose is placed at the bottom of the vat and pumps the liquid over the 'cap' at the top (this is usually done at least a couple of times a day).
'RESIDUAL SUGAR' DURING WHITE WINE FERMENTATION --- not to bruise the ego of any wine enthusiast, but this is a concept most people fail to understand. In every white wine (except for those that are totally dry, such as Pinot Grigio from Italy), there remains sugar left over after the fermentation process that the yeasts had not converted to alcohol (*remember, it is the yeasts that are responsible for the conversion of sugar into alcohol during fermentation*). This residual sugar is a most prominent feature in German QmP wines, as it is an integral part in the ability of a wine to age --- the residual sugar in the wine operates as a sort-of 'natural preservative,' the complexities on which it is unneccessarily complicated to elaborate.
Malolactic fermentation --- refers to a sort-of 'secondary fermentation' that occurs in the spring of the following year (in other words, a good several months after initial fermentation). It is a natural, desirable process (specifically for red wines) that occurs as a result of warmer seasonal temperatures --- in modern wineries, the process of malolactic fermentation is now controlled by the winemaker, who simply raises the temperature of the cellar to around 20˚C. For red wines, the purpose of malolactic fermentation is to reduce the acidic content of the wine and increase its complexity. The process by which this occurs is rather complicated; in a nutshell, it has to do with natural (or artificial) bacteria becoming active in the wine, causing it to give off carbon dioxide.
Vats, use of --- for a good many centuries, winemakers would use large wooden vats in which to conduct the fermentation process. However, in modern times, most winemakers have replaced their wooden vats with ones made of stainless steel. The advantages for using stainless steel are quite numerous. Not only are they more long-lasting and easier to clean, they can also be used not just for fermentation but also for blending, aging, and storage (the very latter of which is absolutely crucial if a large winery is to operate at a profitable capacity). Then again, as shown in the image above, concrete vats may be also used.
Blind tastings --- a method of impartially evaluating wines, whereby a glass is sampled without knowing the name of the estate (or perhaps even the grape varietal or the wine region from which it is derived); a challenging way to increase one's understanding of different types of wines.
'Cool/warm climate' --- exactly as it sounds, this term refers to the type of climate where wines are grown. In terms of overall proportion, most of the world's wines are grown in warm climates (the most prominent 'warm climate' winegrowing nations being Italy, Spain, Portugal, California, Chile, Australia, Argentina, and South Africa), as it allows for grapes to mature more easily on the vines; on the other side of the spectrum, the best 'cool climate' wines are generally recognized to come from the more northerly winegrowing regions of France, as well as Germany, Austria, Canada, Tasmania, and New Zealand.
'Corked' --- a term that one wants to hear about a wine as little as possible, it refers to wine that has been tainted by a bad cork; most often, a wine that is 'corked' will taste almost mouldy, musty and/or soapy: a corked wine can also smell of cardboard; the cause of a bad cork usually has to do with fungus growing inside the cork that escaped sterilization at the facility where the cork had been made.
'Cult (or Trophy) Wines' --- refers to wines that sell for ridiculously-high prices at both public auctions and private stores; wines of this type are usually made in very small amounts and are most often found in Bordeaux, Burgundy, Napa Valley, and Australia; people who buy these wines are usually collectors and investors (or just plain rich people).
Decanting --- refers to the pouring of wine from out of its bottle and into a clear serving vessel; the purpose of decanting is generally to allow the wine to 'breathe' --- in other words, to expose the liquid to oxygenation in order to make the wine seem fresher and more vibrant; another reason for decanting is to rid the wine of as much sediment as possible; while there is much debate on exactly what wines are best to decant (as well as actually how they should be decanted), for most wine enthusiasts, decanting such old wines as Bordeaux and vintage port – usually a few hours ahead of time – is standard practice.
Futures --- refers to the buying of wines (such as Bordeaux and Burgundy) before they are bottled, not dissimilar from a broker speculating on commodities; this practice (at least in theory) allows wine-consumers to buy wines at prices that are cheaper than what they will become several years later when they are actually bottled and subsequently put on merchants' shelves.
'International grapes' --- refers to grape varietals that are grown all over the world in large quantities; for reds, this generally includes Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz/Syrah, Malbec, Grenache, Mourvèdre, and Petit Verdot; for whites, this generally includes Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris Chenin Blanc, Semillon, Muscat, and Gewürztraminer.
'Judgement of Paris' --- famous wine tasting held in 1976, which pitted the best French Bordeaux red wines and best Burgundy white wines against the best of California; surprising to everyone who participated (especially the French judges), many of the Californian wines came out on top; a rematch was held in 2006, and Californian wines again took top honours.
'Master of Wine' (MW) --- extremely prestigious title bestowed upon people who have successfully completed an extraordinarily intensive wine-training course at the Institute of Masters of Wine, located in London, England; since 1957, only 257 people around the world have ever received this title --- see their website for more information.
'Noble' grapes --- traditional term used to describe grapes that have long been known as being capable of producing high-quality wine, such as (among others) Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah/Shiraz, Petit Verdot, Mourvèdre, Malbec, Carmenère, Nebbiolo, Corvina, Sangiovese, Tempranillo, Grenache, Touriga Nacional, Gamay, Zinfandel/Primitivo, and Pinot Noir for reds, and (among others) Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, Pinot Blanc, Sémillon, Grüner Veltliner, Muscat, Chenin Blanc, Furmint, Roussanne, Marsanne, Viognier, and Gewürztraminer for whites --- see List of Grape Varietals for more details.
'Old World' and 'New World' --- a simple term used to differentiate wines that come from Europe, North Africa, and Asia from those that come from the Americas, South Africa, and Oceania; most wine stores (and individuals' personal cellars) tend to divide and display their items along these lines.
'Second Wine' --- a term that refers to the 'second best' wine of a particular estate; a term often used in such places as Bordeaux, California, or Australia --- this wine will usually be cheaper than an estate's 'premier wine,' as well as will be able to be drunk at an earlier date.
Sommelier --- best defined as a person who is an expert on wine; such persons are usually servers at higher-end restaurants, managers of cellar inventories, and advisors on food-and-wine pairings; in modern times, a sommelier is also expected to compete with his or her peers in 'blind tastings' for both prestige and personal satisfaction.
'Super Tuscans' --- a term (more like a nickname) used within the past twenty years to describe Italian wines (i.e. those made in Tuscany) that do not fall under the government-issued D.O.C. and D.O.C.G. labeling system; wines that earn this nickname are those that do not contain purely local Italian grapes, but 'international' varietals, such as Cabernet Sauvignon and Merlot; as a result, many of these wines are often considered superior to the wines that only use local Italian grapes (such as Sangiovese).
Bordeaux --- arguably the most prestigious winegrowing region in the world; located in mid-southwest France, Bordeaux produces some of the world's most expensive and sought-after wines; though top estates can sell their wines at ludicrous prices, many lesser estates in the past several years have been struggling to market their wines because of competition from 'New World' wine-producing countries. Regardless, when a wine enthusiast hears the name 'Bordeaux,' his or her eyes almost always light up in anticipation of something great.
Depending, of course, on the subregion, the main (red) grapes of Bordeaux are Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot; dry white wines are made from Sauvignon Blanc, Sémillon, and Muscadelle.
Cava --- Spanish sparkling wine, made in the 'Traditional Method,' but on an absolutely gigantic scale. Localized in the Catalonian winegrowing region southwest of Barcelona, Cava has become an extemely popular type of sparkling wine, recognized for offering excellent value for one's cash. It is usually made from three grapes: Macabeo (the dominant grape), Parellada, and Xarel-lo. However, Chardonnay and Sauvignon Blanc are also being used in increasing proportions.
Champagne --- perhaps the most famous of all 'wine terms,' Champagne is a sparking wine produced in a region of the same name, which is located in northeast France (around the beautiful early-Medieval town of Rheims).
Because of international labeling laws, onlysparkling wine that is produced in the actual region of Champagne may have the name 'Champagne' printed on the label of the bottle! Moreover, only wine that is made from the Champagne region may have the term 'Méthode Champagnoise' written on the label (which simply refers to the actual method by which sparkling wine is made in Champagne), whereas other sparkling wine producers around the world can only use 'Méthode Traditionelle' (Traditional Method) on their labels (even though it means exactly the same thing as Méthode Champagnoise).
Champagne is traditionally a blend of three grapes: Chardonnay (for finesse), Pinot Noir (complexity), and Pinot Meunier (fruit).
Chianti --- one of the most famous wines to come out of Italy, Chianti (which is made in central Tuscany --- its heartland is in the D.O.C.G. of Chianti Classico) is a type of blended wine, the grape varietals being Sangiovese (which is the predominant grape), Canaiolo, along perhaps with small quantities of such 'international grape varietals' as Cabernet Sauvignon and Merlot; before 2006, makers of Chianti were also obliged to include small quantities of white grape varietals in the blend, such as Trebbiano and Malvasia.
Icewine --- Otherwise known as Eiswein in German, icewine is an especially sweet dessert wine made from grapes that have been frozen solid on the vine. Such grapes produce juice of exceptional sweetness and concentration, and only in very small amounts. As one would expect, only winegrowing regions in especially cold climates can make this type of dessert wine. Generally speaking, Riesling is the most famous white grape used for making icewine.
In places where quality icewine is produced (such as Canada, Germany, and Austria), there are strict rules for which wines may be called 'ice wine' on their labels. In Canada, harvesting for ice wine may only begin after November 15, and then only when temperatures have dropped below −8 °C (17 °F) for an elapsed period of time.
Port --- a fortified wine produced in the Portuguese winegrowing region of the Douro (located in the north). The most famous fortified wine in the world, Port is made from several blended grapes (the most important being Touriga Nacional) that are – during the half-way point of the fermentation process – added to barrels partly filled with brandy. High-quality Port is customarily served (after dinner) from a decanter. Like Champagne and Sherry, only fortified wine produced in the actual Douro region of Portugal may have the name 'Port' printed on the label of the bottle, in accordance with international labeling laws – though such countries as Australia continue to disregard this regulation.
Sherry --- a fortified wine, the name of which comes from the town of Jerez in Andalucia, Spain. Sherry is made from three different grapes: Palomino (for dry Sherry), Moscatel, and Pedro Ximénez (the latter two for sweeter types of Sherry). In a nutshell, Sherry is made up of a series of blends from many vintages that have gone through a process called the Solera System, which is a 'fractional' system of blending: wine from the latest vintage is transferred to the one-year-old vintage, wine from the one-year-old vintage is transferred to the two-year-old vintage, and so forth. This process goes on until the final (oldest) vintage is reached; the oldest vintage will then be bottled (but not all of it, because there still has to be wine left over to keep the Solera System going)! Through this process, wines from the younger vintages are said to take on the characteristics of the older vintages. Like Port, only fortified wine produced in the Jerez winegrowing subregion of Spain may have the name 'Sherry' printed on the label of the bottle --- though such countries as Australia (and even Canada) continue to disregard this regulation.
Tokaji --- world-famous sweet wine, made in northeast Hungary, made from three Hungarian grape varietals that have succumbed to 'noble rot,' Furmint, Hárslevelü, and Muscotaly. While the actual process by which Tokaji is made is rather complicated, the level of quality is usually most accurately measured by its level of sweetness, graded on a scale from one-to-six puttunyos (there are also several designations of sweetness higher than this).
'Discontinued items' --- like the phrase sounds, this term simply refers to products (such as wine or beer, for example) that are no longer carried under the 'General Listings' section of L.C.B.O. stores; typically, an item will be 'discontinued' if there is not a big enough market for it to be financially viable to carry --- other times, an item might be 'discontinued' simply because there is no longer enough shelf space for it!
'General Listings' --- refers to wines and other alcohol products carried by L.C.B.O. outlets on a regular basis (in other words, these are products that are easily obtainable at practically all L.C.B.O. stores).
Licensees --- Licensees (a term, as far as I know, that is only used in Ontario) refers to people that operate such establishments as restaurants, bars, nightclubs, and catering companies; if registered, these places may purchase their wines at a small discount from both L.C.B.O. outlets and private agencies --- thus, if you ever see an individual at a large L.C.B.O. outlet with several cartloads of alcohol, chances are that he or she is a licensee (I just wouldn't want to be behind him or her at a checkout line)!
'Portfolio tastings' --- wine tastings that are put on by a specific wine agency; in order to be kept informed of these tastings, one must either be a member of the 'wine press' or an actual past buyer of an agency's wines; anyone can purchase from an agency --- the best way to learn more about an agency is to attend local wine events.
Private agencies --- wine companies (other than the L.C.B.O.) that import/sell wine; because of Ontario government regulations, these companies are only permitted to sell wine, at minimum, in cases of six bottles (see Interesting Liquor Laws); while some agencies might sell some of their products at L.C.B.O. outlets, many of them will have items not offered by the government's liqour-selling monopoly; arguably, the best way to learn about these agencies is to attend public wine tastings (such as the Gourmet Food and Wine Expo), as many will have booths there to display their wares --- for a list of Toronto wine agencies, click here.
'Product consultants' --- certified purchase-advisors at L.C.B.O. stores; dressed in white shirts, most are exceptionally knowledgeable, possessing detailed information on practically all products carried at L.C.B.O. outlets.


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Scribal Council
How the Ratings System Works
306: I'd Never Do It to You
Anthony Cusumano	Episode Reviews	 July 3, 2018 July 3, 2018 4 Minutes
Airdate: November 15, 2001
Boot: Lindsey Richter
Quote: "I don't care if I'm voted out tonight because I didn't vote for a friend of mine, and that makes me the happiest person on the face of the earth." – Lindsey Richter
Rating: 9 + Tier A (5) = 14
We're officially in old-school Survivor territory here. Like, super-old-school. Which is worrisome for me. I haven't rewatched any vintage Survivor episodes in well over five years. Yet I still stubbornly remember this as the "best" era of the show, a simple time when alliances stuck together and players were voted out because they got the most votes, not because they were the only person lacking some sort of trinket that guaranteed them immunity. Ah, those were the days. But what if the content that was so compelling in 2001 proved to be slow and dull in 2018? What if I found these episodes (gasp) boring?
Color me pleasantly…not surprised, more like relieved. Funnily enough, the sixth episode of Africa was one I remembered being a bit underwhelming, because I had reduced it in my mind to a tedious drag of the former Boran members trying to figure out who from Samburu had received past votes. That does take up a good chunk of the episode, but it was much less repetitive than the chore of watching people shove their hands up trees to find idols.
Why haven't the producers thought to hide an idol in a beehive yet?
Since this is the most prevalent episode where the past votes tiebreaker comes into play, I figure I might as well dive into the pros and cons of this sensible but ultimately unsatisfying method. As a purist, I agree with the idea that Tribal Council should be resolved with a vote if at all possible. But from a dramatic standpoint, it does sort of eliminate the tension if viewers and players know exactly how a deadlock is going to play out. There's nothing like the threat of a rock draw to get people to switch their votes at the last minute, even if it's against their best interests. But in these days of split votes and shifting alliances, there's a certain strategic intrigue in having the ability to slowly but surely pile votes onto someone in the hopes of making a move down the road. I wouldn't be opposed to the producers giving this another shot, but I do love me a good rock draw.
Honestly, this is a really, really strong episode given the complete lack of surprise at the outcome. Things kick off with the aftermath of Jeff Probst's warning at the previous Tribal Council that the merge may not happen exactly as the players expect it to. Apparently Boran rationed their food supply anticipating a merge around day 20, like in the first two seasons, but the swap has forced them into uncharted territory. Spoiler alert, the merge happens exactly as the players expect it to. What does take the Boran tribe by surprise, though, is the laying of a single egg by the chickens they'd won in the previous episode's reward challenge. This scene is an absolute classic, with Clarence, the self-proclaimed "man's man food critic," leading the charge to eat the chickens while his tribemates want to hold out for eggs. His simultaneously amused and defeated reaction upon seeing that minuscule egg is entertaining enough on its own, but Kim Johnson justifies her casting with her great "Damn those chickens!" impression. They end up eating a chicken anyway, in a scene that I can only imagine is inspired by 80s porno, lit by the fire and complete with an oddly sexy jazz score.
A porno starring Kim Johnson? Sign me up!
As they enter the reward challenge, Lindsey urgently mutters, "Silas is gone! Silas is gone!" to fellow Mall Rats Brandon and Kim P. This lights a fire under the trio, who know that if they face Tribal Council, a tie is likely, and since they assume the former members of Boran will pick Brandon as the likeliest to have votes against him (he doesn't), they need to decide between Lex, Kelly, and Tom as their target. Whoever they pick will presumably face off against Brandon in a test of African trivia. Kelly is ruled out because she is, as Kim puts it, a "walking thesaurus," which is certainly sound logic. When it comes to African trivia, Kelly must be knowledgeable, learned, wise, informed, and erudite.
After losing a simple but cinematic immunity challenge (I love the rapid-fire editing, and yes, pun definitely intended), the new Samburu faces Tribal Council. It seems pretty straightforward, with the Mall Rats setting their sights on Tom, and the former Boran members aiming for Brandon. But wait! Kelly picked up on Kim J's signals that Lindsey has past votes and later overheard Brandon explicitly saying so. And here's where things get really complicated, because Lindsey is pissed that Brandon may have ruined her game, so she pitches the idea of joining Boran to eliminate him. At an emotional Tribal Council, she chooses to stay loyal, which was the expectation back in those days. I have to say, I miss when playing Survivor presenting an ethical dilemma for each contestant. Sure, I love watching players outsmart one another with clever maneuvers, but there's something inherently fascinating watching people wrestle with their own morals for the sake of competition and money. We've been conditioned over the years to discount the human factor, chastising "bitter" jurors and championing those who make "big moves." But sometimes the biggest move is staying true to yourself even at the risk of losing the game.
Much like Jerri before her, most viewers despised Lindsey in 2001 (I was one of them), but she's actually very tame in retrospect. Heck, I would say she's downright likable, at least here in her boot episode. Have I gotten soft in my old age? Oh dear. Please don't let me become one of those people who cries watching the family visit episodes.
I mean, this made me cry but not for the reasons the producers intended.
Published by Anthony Cusumano
View all posts by Anthony Cusumano
Published July 3, 2018 July 3, 2018
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Tag: Jeremy Enigk
Jeremy Enigk Talks About Sunny Day Real Estate and His Personal Musical Evolution
By Andrew Bonazelli / Autodiscography / foo fighters, emo, Jeremy Enigk
"Amateurs sit and wait for inspiration," Stephen King once wrote. "The rest of us just get up and go to work." In that spirit, Riot Fest's…
Daily Riot Fest Roundup
By Riot Fest / Music, News, Roundup / Wu-Tang Clan, Knuckle Puck, Josh Berwanger
Josh Berwanger from the Anniversary and Radar State analyzes the Friday the 13th film series for us, on account of it's... October! http://riotfest.org/2017/10/riot-fest-sucks-friday-13th-rules/ Good news, everyone! http://riotfest.org/2017/10/good-news-supervolcano-erupt-sooner-expected-kill-us/ New Stranger…
By Riot Fest / Chicago, Music, News, Roundup / against me, weezer, Fall Out Boy
Our festival merch sold out during the festival, but we ordered more, friends! Get it all before somebody else does and then you're not as…
April 5, 2017 June 6, 2017
Watch Jeremy Enigk Debut New Music
By Riot Fest / Chicago, Music, News / Jeremy Enigk, sunny day real estate
Jeremy Enigk, former Sunny Day Real Estate frontman, has been playing some new music from upcoming album on his current tour. The as of yet untitled…


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Q: Why is permission denied on this file? I am having a strange problem. I am trying to include a file in one of my php files that is in my /assets folder. In the php file I have the line require "/opt/docker-substantiator2/app/application/libraries/koolreport/core/autoload.php";
This line is failing and I am getting the error:
A PHP Error was encountered
Severity: Compile Error

Message: require(): Failed opening required '/opt/docker-substantiator2/app/application/libraries/koolreport/core/autoload.php' (include_path='.:/opt/bitnami/php/lib/php')

Filename: assets/MyReport.php

Line Number: 4

I assumed that my phpStorm didn't have the correct permissions to access autoload.php. So then I ran the following from the CLI:
richb201@richb201-XPS-13-9370:/opt/docker-substantiator2/app/application/libraries/koolreport/core$ ls -l /opt/docker-substantiator2/app/application/libraries/koolreport/core/autoload.php
-rwxrwxrwx 1 richb201 richb201 1803 May 19 04:35 /opt/docker-substantiator2/app/application/libraries/koolreport/core/autoload.php

As you can see I (richb201) am the owner and all permissions are available. I have no idea what the include_path comment in the error is about? Any idea why I am getting this error?

A: PHP does not include just any file; just like the Linux $PATH variable for executable files, PHP maintains an include path. Only files on this path will be included, and attempts to include a file from outside that path generate an error.
Edit your php.ini file and change the include_path parameter to what you need, e.g.:
include_path = ".:/home/USERNAME/include_directory"

Separate paths to directories with the : character.

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