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Hawaii is a must-visit destination for any person wanting to end it all under a rainbow. "Suicide tourism" is what it's called and it is big business on the big island (and all the other islands too). Suicides are the second-leading cause on non-resident death in Hawaii after drowning.
Suicide Tourism Booms in Hawaii!
Come for the waves, stay for...ever!
Hawaii is, without doubt, a must-visit destination for any true surfer. From Kauai to Maui to Oahu's famed North Shore there is no shortage of amazing waves to discover and aloha spirit to experience. Welcome to Paradise… as the most famous book ever written is partially titled. (buy here!)
Hawaii, though, is also a must-visit destination for any person wanting to end it all under a rainbow. "Suicide tourism" is what it's called and it is big business on the big island (and all the other islands too). Suicides are the second-leading cause on non-resident death in Hawaii after drowning. Traveling to exotic locales to polish off a life well, or maybe poorly, lived. "I think a lot of people might make decisions based on what they think about a place…" suicide expert Kenneth Tardiff told Honolulu's CivilBeat.com. "…Hawaii is a really impressive place to think about and so is New York City. Suicide can be a very emotional thing."
The Empire State Building, Golden Gate Bridge and Niagara Falls are all leading destinations but so are Waikiki's many hotel balconies. Those are the most common places for visitors to utilize . Educating hotel staff as to recognizing people who may be suicidal is an important step but the subject, overall, is a difficult one that many don't want to discuss. Maraya Grambs, though, the executive director of Mental Heath America of Hawaii, though, told CivilBeat.com that public awareness is key to preventing suicides. So there you are. Read more here.
Last Friday, June 19, the Reunion Island-born surfer Jeremy Flores was pitched head-first into the reef at Lakey Peak. A tube gone wrong? A takeoff awry? "A fucken air," says Jeremy. "All frothing to learn all these tricks and ended up landing head-first on dry reef."
Jeremy Flores: "No major brain damage!"
And despite catastrophic facial wounds, says he wants to be back for Teahupoo…
Last Friday, June 19, world number 10 Jeremy Flores face-planted into the reef in Sumbawa, Indonesia.
In four-to-five-foot low-tide waves at Lakey Peak, Jeremy tasted a little rock after… what… a tube gone awry? A mangled takeoff?
"A fucken air," he says. "All frothing to learn all these new tricks and ended up landing head-first onto dry reef."
When an emergency helicopter came to take him to the BIMC hospital in Bali, Jeremy posted a photo (the one on the left above) on his Instagram account (@floresjeremy) with the message: "Worst 24h ever. Hit my head on the reef in the middle of no where in Indo, lost My memories for more than an hour…deep cuts all over My head & face… 24h later the Helicopter finally came get me to take me to an international hospital where i just got 2h of surgery on My face…the good news is there is no fracture…I would post a picture of My actual face but it would choc everyone so i won't lol #nevergiveup"
So what happened after he hit the reef?
"I lost my memory for an hour and twenty minutes," he says. "Didn't where I was or who I was. Wiggolly Dantas and Jake Paterson were there to hold me and take me back to land where I waited 20 hours for a chopper to come pick me up. So I had to stay up all night 'cause I wasn't sure if I could sleep. I was super scared to lose my memory again. Wiggolly was there all night making sure I was alright. Then the next day, the chopper finally came and took me to the hospital where I finally had surgery on my face."
Them sure is deep cuts.
"Thirty stitches on and around my face," says Jeremy. "No major brain damage."
Right now, Jeremy is back in France and doing tests there "'cause there are small fractures in two different places on my face, under my eye and on my cheek."
I ask, have you lost your looks?
"I was putting pressure on the surgeon the whole time, telling him the whole time he better make me look good."
Were you worried you might end up looking like Catherine Deneuve, the once-beautiful French actress now reduced to caricature? (Click here!)
"More like Frankenstein," he says. "I'm still doing tests and MRI's and shit. It's pretty fucked but the cuts are healing super quick. Nothing if official yet but I'm hoping to be back for Teahupoo. But maybe sooner! Or later. Too early to say."
In the meantime, here's a little teaser from when Jeremy's face was whole and he was ripping New Zealand.
Breezy lil Cali kid? Yeah, kinda… let's prise apart the lid to his world!
A window into Andrew Doheny's world
Let's get to know Droid! A Californian surf star with… layers!
Andrew Doheny is your typical 20-something surf-star from Newport Beach, California. He is anxious around strangers, enjoys speed-walking, drinks whiskey and Diet Coke on aeroplanes and admits to getting… bummed…quite a lot.
BeachGrit likes Andrew aka Droid very much. We liked his cameo in Cluster (but too short!), we like the flavour of his surfing (drop-knee slides) and we like his alternative pro surfing universe (sometimes contest, not always contest).
We think you'll like too.
Below, is a fine documentary-style piece by French magazine Desillusion.
… and below that,
his movie Metal Neck…
Sean "Poopies" McInerney…skis… six-foot Off the Wall. "I'm so afraid of big waves," he says.
JOB: "We're Going Skiing at Off the Wall!"
Pipeline's Jamie O'Brien tows best pal Poopies into six-foot OTW… on water-skis!
Who needs pals like Jamie O'Brien? In the latest episode of Who is JOB 5.0, we see the thirty-something Jamie towing his younger pal Sean "Poopies" McInerney into a series of bombs at Off the Wall on…water-skis.
Now this ain't particularly friendly OTW.
It's six-ish feet, a little wild. And Poopies, the kid from Carlsbad who has made a career as Jamie's fall guy in the online series Who is JOB, actually nails it.
When I'd interviewed Poopies back in April, he'd told me, "I'm so afraid of big waves… I'm not a big wave surfer. Jamie is, but for me it's terrifying. I just try and make the best out of it and charge as hard as I can."
(Read that interview here.)
A couple of minutes into this ep and Poopies ride a tube bigger than most of us will see in a lifetime.
"He rides the skis better than he rides his surfboards," says his cruel master, JOB.
"That thing was triple diamond on that one, dude" Poopies says.
Watch here!
Raw, honest and undeniably Quicksilver! We like! | Photo: Quiksilver
Just in: Quiksilver wants you to "Stay High!"
By Ashton Goggans
International mega-brand debuts edgy new creative direction! We like!
Today Quiksilver unveiled their new "raw, honest, and undeniably Quiksilver" creative direction, introducing their brand narrative "Stay High!" (Our emphasis.)
"Our lifestyle is about finding positives," Quik's recently added CEO, Pierre Agnes writes. "Getting Stoked. Keeping the high. It's Quiksilver's Job to remind everyone of that spirit. Stay High!"
It's a not-so-well-kept-secret that most of the major surf brands were built on serious drug money. But what a bold move for Quiksilver to absolutely own it!
According to the company, the new direction's "creative blueprint echoes the fertile environment of Quiksilver and the surf community in the 70s and 80s as the company approaches its 50th anniversary."
Oh, those fertile '70s and '80s! After a decade wrought with tough financial times, not to mention the loss of Kelly Slater, it's not surprising that Quik would look back upon the 50-year-old brand's "fertile" infancy with rosé-tinted prescription lenses.
But can a stoney nostalgia make Quik's barren fields bare fruit?
The new line will debut in Spring of 2016, and is split into AM and PM collections inspired by a specific surfy destination.
For the first season, Quik's team "immersed themselves in Rio de Janeiro and drew their inspiration from the unique culture of Brazil – from the brighter colors of São Conrado beach to the darker side of the Rocinha Favelas."
Quik's team "immersed themselves in Rio de Janeiro and drew their inspiration from the unique culture of Brazil – from the brighter colors of São Conrado beach to the darker side of the Rocinha Favelas."
Oh, what a surely debaucherous "inspiration trip" must have ensued! Quik does Rio! If only those favela walls could speak!
You can see what Quiksilver's smoking next week at the Agenda Tradeshow in Long Beach, California.
Jeremy Flores: "No major brain damage!"
A window into Andrew Doheny's world

redpajama_set_name: RedPajamaCommonCrawl


text:
Security and Law Enforcement Graduate Talks Enrollment in Coast Guard
Orleans/Niagara BOCES Security and Law Enforcement teacher Dudley Gilbert recently had a special guest in class. Seaman Apprentice Ryan Burbee, who graduated from Mr. Gilbert's class at the Orleans Career and Technical Education Center, stopped in to talk to the current students about his enrollment in the Coast Guard. "I knew before high school that the Coast Guard is what I wanted," he told the class. "I chose Coast Guard because they are 100% dedicated to saving lives and protecting people. Even if you are stopping drug smugglers you are still saving lives. I reached out to my recruiter my sophomore year, so I knew what was expected of me and then I began to study and prepare myself."
(LtoR) Security and Law Enforcement teacher Dudley Gilbert and Seaman Apprentice Ryan Burbee.
The United States Coast Guard is one of the country's five armed services and is part of the U.S. Department of Homeland Security. It is responsible for an array of maritime duties, from ensuring safe and lawful commerce to performing rescue missions in severe conditions. It defends America's borders and protects the maritime environment. One of the ways Burbee prepared himself for the Coast Guard was deciding to take the Security and Law Enforcement program. "I knew I didn't really want to be a police officer per se, but I knew that the class would prepare me to have attention to detail, good time management skills and be organized," he explains. "In the Coast Guard you actually do police work like stopping drug smuggling, so everything I learned was so beneficial. I am a firm believer that everything in life you want, you have to prepare yourself for. Coming to BOCES and having a retired State Police officer teach me, like Mr. Gilbert, I was truly blessed because it helped me to achieve that. He is wonderful and has given me great advice all along."
"I am so proud of this young man," says Mr. Gilbert. "Here is a student who was a SkillsUSA President, worked at John and Mary's outside of school and he was very popular. He had multi interests and he honed all the skills he was learning to prepare himself for the Coast Guard. He knew early on that this is what he wanted to do. A year and half out he started learning everything about the Coast Guard that he could. This was one of his dreams and he dedicated himself to that and made it happen."
"Coming to Orleans/Niagara BOCES was one of the best decisions that I could have made," says Burbee. "It helped me out a lot. All the students who come here are applying themselves and learning more about the field that they want to go into. It is giving them a preview of what that career will look like. How can I achieve this? How can I better myself? My advice to the current students here would be apply yourself once you make a checklist of what you want in life. That is what I did. It has worked out so far."
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Is continuity necessary for development?
Mir Aftabuddin Ahmed
Published at 05:52 pm November 12th, 2018
The roads to riches BIGSTOCK
It is high time our thinking went beyond economic growth, towards a more equitable society
The upcoming parliamentary election in Bangladesh is crucial for various reasons. The development agenda of the Awami League stands in direct contrast with its rival BNP, a party currently operating under the umbrella of the Jatiya Oikya Front.
While AL seeks votes to ensure continuity in development, the people of this country claim the right to vote in free, fair, inclusive, participatory, and credible elections -- something which circumstances denied the electorate in 2014.
Prior to being jailed, BNP Chairperson Khaleda Zia announced her party's "Vision 2030" -- kickstarting a campaign to unify oppositional groups with the promise of bringing a greater power balance between constitutional positions, prioritizing the rule of law and instilling democratic principles in our developmental journey.
A combination of false promises along with unfinished undertakings make it difficult for citizens in this country to debunk which side of the aisle seems more credible -- thereby resulting in emotion-based political leanings in this country.
Contentious issues remain -- the eligibility of Khaleda Zia to run in the elections or whether the cabinet will be re-structured in consultation with political parties, are just some of the major concerns for stakeholders.
Nevertheless, Bangladesh is undoubtedly entrapped in an electoral atmosphere -- the idea of development versus democracy has taken precedence in discussions surrounding the elections.
Does development entail democracy? Is continuity of a certain political party a mandatory pre-requisite to achieving economic development? These are questions to which the answers are complex.
The ruling party often points to increasing real GDP figures as a key indicator of economic development. However, it is important to ascertain that an increase in real GDP is defined as economic growth and not economic development.
While economic growth encompasses an important facet of development, it is surely not the singular consideration for the state when it comes to achieving socio-economic progress. Having said THAT, Bangladesh has broadly witnessed real GDP increases at an increasing rate ever since its inception.
Sheikh Mujibur Rahman inherited a war-torn society, and acquiring results during this short period in office was difficult. The quasi-military regimes of both Zia and Ershad transitioned Bangladesh towards a more liberalized economic order -- both Khaleda Zia and Sheikh Hasina-led governments subsequent to the restoration of democracy in 1991 have continued a mechanism to invest in the country's socio-economic capacity and become an export-oriented society.
Irrespective of which government came to power in the last four decades, Bangladesh has undeniably witnessed relative increases in real GDP figures across all regimes.
Some may suggest that continuity is important. This is true to a large extent. When it comes to the completion of existing mega projects or restructuring public discourse, a new political regime with differing ideologies, may tend to break away from older policies.
This can, in theory, create room for complacency and delays in project completion. Nevertheless, if we look at the statistics, we see that the change in average real GDP from the previous regime has largely remained in the vicinity of (-) 1 to (+) 1 percentage points since Ershad seized power from the previous BNP administration (barring a two-year spell of the care-taker government) -- as is seen in developing countries, the capacity to grow as an economy allows political administrations to oversee economic growth with specific policy plans and the impact of the private sector.
The AL government has moved the country towards achieving real GDP figures of over 7% -- the growth in nominal statistics is to be expected to continue, whichever administration comes to power, following the next elections.
The current government must also be given its due credit for initiating a process of sectoral diversification -- from initiating the digitalization of the socio-economy to investing in electricity generation, Sheikh Hasina must be applauded for allowing progress in untapped markets to flourish.
The numbers show that a platform for long-term economic growth has been institutionalized in a manner that whichever political party comes to power, our holistic economic growth should continue -- now whether this development will be sustainable or equitable will depend on how public figures devise policies.
A liberalized democratic order acquiesced in the idea of development, must also consider broader social factors such as the rule of law, the freedom of the media and the protection of democratic norms.
Figures 1 do not tell us a complete picture of development -- Zia and Ershad governments were inherently undemocratic, sometimes due to circumstances, other times, due to force. As President Zia liberalized Bangladesh's economy, he did so at the cost of "compromise politics" -- effects of which have had a lasting effect on our society.
And yes, the argument that General Ershad boosted the country's infrastructure network remains true, yet the other side of his story is of several blatant violations of constitutional norms. The tale of both Begum Zia and Sheikh Hasina is similar as well -- successes on the economic front, but questionable records when it comes to ensuring the rule of law and protecting democratic norms.
The idea that economic growth entails political success is inaccurate -- economic growth in addition to other issues of health care, education, and protecting fundamental rights, are critical when defining development. And this is something voters should be aware of.
It is worthwhile also mentioning that the real GDP of an economy entails four specific variables adjusted for inflation -- consumption, investment, government spending, and net exports. Increasing exports and investment booms have kept our economy going forward -- as we move towards middle-income status, Bangladesh must ensure higher levels of government spending in education and health care.
Otherwise, the benefits of economic growth will garner net positive effects only for those in the higher stratum of society. One hopes that whichever party forms the government in 2019, they do so with a clear-cut focus on stimulating education and health sectors of our country.
Continuity may ensure the stability of the economic system for the short run -- however, long-run implications such as the business cycle indicate that the economy will continue to operate on its own merit.
Thereby, as voters, we need to ask ourselves who will ensure economic growth, in addition to guaranteeing those freedoms given to us by the constitution.
Therefore, it is high time that politicians promote the idea of an equitable society, considering factors above and beyond increasing the growth of real incomes, and focus on what Amartya Sen has called "development as freedom."
Mir Aftabuddin Ahmed is a recent graduate of arts, economics, and international relations from the University of Toronto.
On the digital highway
Mushfiq declines to visit Pakistan
Pakistan recall Hafeez and Malik for Bangladesh T20I series
Dhaka eyes deal with Malaysia to protect migrant workers from abuse
PM: Climate change to displace 40 million people in Bangladesh


Recently, Forbes China released a list of the top 100 Best Commercial Cities in Chinese Mainland 2018. Five cities in Hunan were included. Changsha moved up one place over last year to 14th, and ranked 8th among provincial capitals. Zhuzhou, Hengyang, Liuyang, and Yueyang ranked 63rd, 77th, 91st, and 94th respectively.
Forbes China has published the list since 2004, aiming to find cities suitable for business development and quality of life using eight indexes, including talent, city size, consumption power, and innovation.
"Changsha's consumption power index is supported by its constantly improving business system and facilities, consumption atmosphere, regional consumption attraction, and household income." According to the relevant person in charge of the Changsha Municipal Bureau of Commerce, Changsha has become a "center of gravity" in central China where people, logistics, and capital flow converge. Large shopping malls such as International Finance Square, Better Life Meixi Xintiandi, Outlets of Hunan Friendship & Apollo, and Taskin have bloomed around the city. The constantly upgraded urban-rural quality and commercial places make people love to consume and want to consume.
Boosted by a favorable business environment, vibrant private economy, and great atmosphere for innovation and entrepreneurship, Liuyang saw a rise in commercial competitiveness. Liuyang ranked 91st this year, marking its second time to enter the top 100. It is the only county-level city in Hunan and the central and western regions to be included in the top 100.


IN THIS POST, WE ARE TO DISCUSS ABOUT WHAT IS KNOWN AS "PLACENTA ENCAPSULATION"; SIMPLY PUT MEANS EATING ONE'S PLACENTA AFTER DELIVERY. I CAME ACROSS THIS AND I FOUND THE TOPIC INTERESTING FOR US TO DISCUSS. MY AIM OF WRITING THIS AIN'T JUST TO ENLIGHTEN YOU, BUT I NEED EACH OF YOU TO DROP YOUR OPINIONS CONCERNING THIS. IS THIS PRACTICE STILL IN EXISTENCE IN YOUR AREA?
THIS IS A MUST READ FOR POTENTIAL MOTHERS AND PRE-MENOPAUSAL WOMEN!
A must read for potential mothers, "Would you eat your placenta?". This comes after Black Chyna recently said she would eat her placenta after giving birth to her child. I then went ahead to make research about placenta encapsulation and found a lot of interesting thing about it.
The placenta is the organ that surrounds the fetus in the womb and allows for the exchange of nutrients, blood, and waste with the mother. It is expelled from the uterus after the birth of the child. The custom of consuming the placenta, often done as placental encapsulation , is centuries old, practiced most often in Chinese medicine. It is a controversial tradition that has been gaining traction in the United States for several decades.
The few scientific studies conducted on placental encapsulation have not conclusively supported the effects of this practice, nor have they completely dispelled the possibility of benefits from ingesting the placenta. However, it should be noted by expectant mothers that the majority of the information we have regarding placental encapsulation comes almost entirely from anecdotes of women who have tried it.
Placental encapsulation is the practice of ingesting the placenta after it has been steamed, dehydrated, ground, and placed into pills. Traditionally, this is taken by the mother and is believed to impart numerous health benefits. It is frequently taken shortly after giving birth, during a woman's menstrual period, or during menopause with the belief that it helps counter some of the symptoms of menopause.
There is little scientific research available regarding placental encapsulation and consumption and its benefits. Tradition and holistic medical customs embrace a number of potential advantages which come from ingesting the placenta.
Also, if the placenta needs to be stored for any period of time, it must be kept refrigerated like any other meat product.
How Do I Do Placenta Encapsulation?
Placenta encapsulation specialists can be found across the country. These individuals may have completed a variety of possible training courses, but be aware there are no laws governing this practice. There are, however, laws in some states which forbid the parents from removing the placenta from the hospital.
If you are considering placental encapsulation, it is important to research the techniques used by your chosen facility to ensure the placenta is being handled safely. In addition to encapsulation, some mothers opt to consume the placenta by cooking it into foods, such as pizza or lasagna. Regardless of the method of ingestion, it is imperative to treat the placenta as a meat product and make sure it is stored correctly and cooked thoroughly.
There is little research available to either support or oppose the tradition of placental encapsulation. There are a number of proposed benefits of the custom, and limited risks if the placenta is stored correctly and ingested only by the mother.
If you feel that placental encapsulation is right for you, be sure to contact your healthcare provider to receive more information on the proper procedure for it. It is also important to be aware of any laws in your state that make it illegal to remove the placenta from the hospital.
NOW, USE THE COMMENT OPTIONS BELOW TO DROP YOUR VIEWS ABOUT THIS; WHAT DO YOU THINK?


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[Ancestry of Alice and Margaret Fitzwilliam.]
[From the pedigree of Foljambe in Joseph Foster, Pedigrees of the county families of Yorkshire, vol.1 (London, 1874). Many thanks to Barbarann K. Ayars for being kind enough to transcribe this lengthy pedigree.]
THOMAS, Lord Bradstone, summoned to Parliament 16-34 Ed. 3, died 34 Ed. 3, and had a son
Thomas, died v.p. [He had a son]
THOMAS, Lord Bradstone, succeeded his grandfather, aged 21, 47 Edward 3, ob. 48 Edward 3. [He had a daughter]
ELIZABETH, only daughter and heiress
= Sir WALTER DE LA POLE, nephew of the Earl of Suffolk.
[They had a daughter]
MARGARET DE LA POLE, daughter and sole heiress.
= THOS. INGOLDSTHORPE, son of Sir ..... Ingoldsthorpe.
[They had a son]
Sir EDMUND INGOLDSTHORPE, mar. Joan, dau. of John, Lord Tibetot, by Joyce, dau. and co-heiress of Edward Charlton, Lord Powys, by Lady Alianora Holland, his wife, sister and co-heiress of Edmund, Earl of Kent, and co-heiress of her nephew, Edward Tibetot, Earl of Worcester. [He had a daughter]
ISABELLA, dau. and sole heiress, mar. to John Nevill, Marquess of Montacute, son of Richard Nevill, Earl of Salisbury, by Alice, dau. and heiress of Thomas Montacute, of Salisbury, by Eleanor, his wife, sister and co-heiress of Edmund, Earl of Kent, and grandson of Ralph Nevill, Earl of Westmoreland, by Joan, dau. of John o' Gaunt, Duke of Lancaster, 3rd son of Ed. 3. [John and Isabella had issue]
GEORGE NEVILL, created Duke of Bedford in his father's lifetime, attainted and degraded from his rank.
[Lady LUCY NEVILL, of whom below.]
Lady LUCY NEVILL, dau. and co-heiress, living 1530.
= Sir THOMAS FITZWILLIAM, of Aldwarke, Knt., [son of Richard Fitzwilliam, of Aldwarke, and Elizabeth Clarell.] born 13 January, 1448, died 29 May, 1495.
[Sir Thomas and Lucy had issue]
[THOMAS FITZWILLIAM, of whom below.]
WILLIAM FITZWILLIAM, Earl of Southampton, K.G., mar. Mabel, daughter of Henry, Lord Clifford, died s.p.
THOMAS FITZWILLIAM, of Aldwarke, mar. Agnes, daughter of Sir Hugh Pagenham, Knt. He was slain at Flodden Field, 9 September, 1513, aged 27. She married, 2ndly, to Sir William Sydney, Knt. [Thomas had issue]
WILLIAM FITZWILLIAM, died young.
[ALICE, married Sir James Foljambe.]
[MARGARET, married Godfrey Foljambe.]


When providing clinical communications to a healthcare institution, it's imperative to focus on real time communications - Judit Sharon CEO of OnPage Corporation.
OnPage, the premier vendor of clinical communications, has become the provider of choice for the growing home healthcare & hospice industry with its recent initiative with the largest home healthcare agency in Northern America. OnPage implemented their robust clinical communications platform to an organization caring for 368,000 patients in their home, as well as thousands of hospice facilities across the country.


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Science Experiment Gone Wrong: Teacher Sets Student's Hands on Fire, Causing Serious Burns
By Amanda Thomason, The Western Journal April 10, 2022 at 6:20pm
Some of the most popular science experiments in middle and high schools involve fire. And in many cases, under supervision and done correctly, those experiments are great teaching opportunities that really stick with the students.
But one student involved in a fire-based experiment at Granbury Middle School in Texas will always remember April 1 as a horrible day, and he has a long road of recovery ahead of him.
The experiment in question involved alcohol and fire. It's a common trick, often seen used on money, and sometimes demonstrated on hands. An item is coated with rubbing alcohol or some form of it and set on fire. The alcohol generally burns off before the fire can damage the material underneath — except that for one student, something went wrong.
The school has not shared specific details, and the incident is under investigation, but what it known is that a 37-year-old female teacher allegedly put hand sanitizer on a 12-year-old boy's hands, set in on fire and seriously burned the boy.
Granbury Police Lieutenant Russell Grizzard told "Today" that the boy sustained "possible third degree burns on his hands."
He also said that the experiment had been done multiple times throughout the day by that teacher and another one in different classes.
"It looks like every class that day had a group of students volunteer to do it," Grizzard told KXAS-TV. "There was also another classroom that was doing that same thing where there was no incident."
The student was initially taken to Cook Children's Hospital in Forth Worth, then Parkland Memorial Hospital's Burn Center in Dallas. The boy's father apparently posted about the incident online.
As a result, the teacher resigned and is now under criminal investigation.
"A Granbury Middle School student was injured on Friday during a science class experiment," the school posted on Facebook. "The student is receiving medical care, and campus officials are cooperating with the city fire inspector/investigator. The teacher is on administrative leave pending the results of the investigation."
"A Granbury Middle School teacher has resigned and is no longer an employee of the school district," the school shared in an update. "This follows a student injury on Friday during a science class experiment. Campus officials have turned this matter over to law enforcement and proper authorities for further investigation."
As the case continues, parents have been commenting on the school's post to express a wide range of opinions.
Some said their kids were in the class where the boy was burned and that instead of following the teacher's instructions to "clap" to put out the fire, the boy flapped his hands.
Some chimed in to say this teacher was a student favorite and were heartbroken she left the school.
Many voiced their outrage that such an experiment was even run in the first place, and family confirmed that they had statements from the teacher and video from the class and that police were following up on it all.
Children, Education, emergencies and accidents, Student, Teacher, Texas, US news
Amanda Thomason, The Western Journal


February 28, 2016 in Accepting, Counseling, Symptoms.
February 25, 2016 in Accepting, Counseling, Emotion.
February 23, 2016 in PTSD, resources.
February 23, 2016 in Accepting, Not alone.
February 21, 2016 in Accepting, Symptoms.
February 17, 2016 in Accepting, Symptoms.


text:
Q: Oracle concatenate if the column doesn't already contain value I have the following Oracle code:
update registration set
    reg_comments=pMessage||decode(reg_reg_int_hld_wait,1,'Was on hold ')||reg_comments
where reg_rid=v_reg_rid;

I want to only concatenate the reg_comments to itself IF it doesn't already contain pMessage.
How would I do that?

A: If you only want to perform this update when reg_comments does not contain pMessage, then I would use the instr function which check to see if reg_comments contains pMessage.
UPDATE registration
SET reg_comments=pMessage
  ||DECODE(reg_reg_int_hld_wait,1,'Was on hold ')
  ||reg_comments
WHERE reg_rid                    =v_reg_rid
AND INSTR(reg_comments, pMessage)= 0 ;

The instr will return a 0 when the substring parameter (in this case, pMessage) does not occur in reg_comments.
~~~~~~Addendum ~~~~~~~~~~~~~~~~~
If more than one column is involved with updating and you truly want to update all columns in your set clause for all records identified in the where clause, I would use Bob's approach.

A: Another option:
update registration
  set reg_comments = CASE
                       WHEN INSTR(reg_comments, pMessage) = 0
                         THEN pMessage ||
                                decode(reg_reg_int_hld_wait, 1, 'Was on hold ') ||
                                reg_comments
                       ELSE
                         reg_comments
                     END
where reg_rid = v_reg_rid

Share and enjoy.

redpajama_set_name: RedPajamaStackExchange


text:
Q: A question with a likely simple answer , pertaining to differentiating $z\bar{z}$ from first principals. Say we have the complex function $f(z)=z\bar{z}$, I want to show that this is differentiable only at the origin directly without using the Cauchy Riemann equations. ( It's a past exam paper I'm working through).
To do this we should use first principals
$$f'(z)=lim_{h \rightarrow0}\frac{f(z+h)-f(z)}{h}$$ where h is a complex number ( This is how complex differentiation was defined in class)
$z\bar{z}=(a+bi)(a-bi)=a^2+b^2$
So using this, I think that a derivative from first principals should look like...
$$f'(z)=lim_{h\rightarrow0}\frac{(a^2+b^2+h)-a^2-b^2}{h}$$
But using this we get
$$f'(z)=lim_{h\rightarrow0}\frac{h}{h}=1$$
So either I made a mistake in my first principals or we should use the definition $z\bar{z}=|z|^2$. in which case a first principal argument would look like ;
$$f'(z)=\frac{|z+h|^2-|z|^2}{h}$$ which obviously can,t be differentiated unless z=0 as the denominator other wise will go to zero.
if we take it that z=0 then
$$f'(z)=lim_{h \rightarrow 0}\frac{|h|^2}{h}=\bar{h}$$
So did I do my first principal argument incorrectly when I said that $a^2+b^2=z\bar{z}$ or should we only use $z\bar{z}=|z|^2$ to show it is only differentiable at the origin?

A: As Lee Mosher said in the comments, $f(z+h) \neq z\overline z + h$, but rather $(z+h)\overline{(z+h)}$.
But, it doesn't seem to hard, because if we write $z = x + yi$ and $h = a + bi$, then \begin{align}f(z+h)-f(z) &= (x + a + (y + b) i) (x + a - (y + b) i) - (x + y i) (x - y i)\\ &= a^2 +b^2+2a x +2 b y\end{align}
and $$\frac{f(z+h)-f(z)}{h} = \frac{a^2 + b^2 + 2ax + 2by}{a + bi}.$$
Now, assume that limit of the RHS exists when $h\to 0$. In particular, it exists when $h$ approaches $0$ along the lines $a = 0$ and $b = 0$, and the limits must be equal. Use it to conclude that $ z = 0$.


text:
Міст Руаяль, Королівський міст () — міст через Сену в Парижі між павільйоном Флори на правому березі і Паризьким Банком на лівому березі Сени. Це третій за віком міст у Парижі, після Пон-Неф і Пон-Марі.

Історія
У 1632 підприємець П'єр Підоу побудував дерев'яний міст, який став називатися мостом Святої Анни (на честь Анни Австрійської) або Понт-Руж (через свій колір). Він замінив пором, який працював тут з 1550. Цей міст, що складається з п'ятнадцяти арок, вперше був відремонтований в 1649 році, повністю перероблений два роки пізніше, в 1654 згорів, в 1656 затоплений, в 1660 — повністю перебудований, підтриманий на плаву в 1673 і, нарешті в лютому 1684 вісім арок знесено повінню.

У 1685-1689 Людовик XIV профінансував будівництво нового, цього разу кам'яного, мосту і дав йому назву Pont Royal (Королівський міст). У 18 столітті міст був популярним місцем зустрічей для різних свят та урочистостей.

Під час Французької революції, в період після падіння монархії з 10 серпня 1792 і до 1804, назву Pont Royal було змінено на Pont National. У цей час генерал Наполеон Бонапарт (майбутній імператор Франції Наполеон I) встановив на мосту гармати для захисту Національного Конвенту і Комітету громадського порятунку, який знаходився в палаці Тюїльрі. Під час Першої Французької імперії (1804—1814) Наполеон I перейменував міст на Міст Тюїльрі, ця назва протрималася до 1814, коли король Людовик XVIII повернув мосту його стару назву. Остання реконструкція мосту пройшла в 1850.

У 1939 оголошений історичною пам'яткою, як і Пон-Неф та Пон-Марі.

Галерея

Примітки

Посилання

 Міст на сайті Мерії

Р
I округ Парижа
VII округ Парижа
Мости, збудовані 1632

redpajama_set_name: RedPajamaWikipedia


Beijing is a great place to sample different Chinese cuisines and I've been lucky to try food from all across China in the capital city. Over the coming weeks, I'll be posting about Peking Duck at Ya Wang, posh Sichuan at South Beauty, dumplings at Shun Yi Fu, Shanghainese treats at Xiao Nan Guo and my blogging nightmare at the 'Yunnan Embassy'. In the meantime to whet your appetite, this post rounds up the good, bad and the ugly of Beijing.
Donghuamen Night Market is definitely bad and ugly. It sells scorpions, starfish and indeterminate meat on skewers. If that doesn't put you off, the neglect of basic food hygiene should. I've yet to eat here (not even when pissed) and you shouldn't either.
About 5 minutes walk away is Wangfujing Snack Street with numerous stalls selling Sichuan food, Xinjiang kebabs (chuan'r), beef noodles and various xiao chi (small eats). It's cleaner here and some places have tables. But I think the food quality has gone downhill (or I've become more fussy !). My bowl of dan dan noodles was very disappointing.
I don't think street food in Beijing is all that good and there's certainly nothing here that comes close to the night markets of Taipei. Shanghai's famous Wujiang Lu is also pretty lacklustre for street food although there is a branch of Yang's Fry Dumplings.
I'm also not sure whether it's me being choosy but there seems to be a lack of quality Cantonese restaurants in the capital. My one foray into dim sum confirmed my suspicion that you need to go to 5-star hotels to enjoy quality Cantonese food in Beijing. Of the places I've eaten in, I can recommend Noble Court at the Grand Hyatt Hotel.
Now as Mr Noodles, you probably thought I'd be banging on about the noodles in Beijing but to be honest, I lucked out a bit on the noodle front as I failed again to fall in love with zhajiangmian (literally means 'fried sauce noodles').
This classic Northern Chinese dish of hand-pulled noodles mixed with a bean paste and various shredded vegetables like cucumber, radish and spring onion ought to be food from the gods. But no matter how hard I've tried, I've never agreed with this dish. It wasn't all bad as the restaurant I tried it in had a good vibe, cheap beer and the rest of the food was OK if somewhat unmemorable. You know the drill by now, look for the Chinese sign…..
Unfortunately, I have no idea where this restaurant is located except that it was near Houhai, a great place for drinking - loads of bars with outdoor seating by the lake. Drinks are much cheaper than Shanghai (about RMB 35 for a beer). If you fancy, you can live out your Freddy Flintoff fantasies by hiring a pedalo or you could go on a proper boat if you're going to be boring.
On this visit, I didn't make it to some of my favourites such as the trendy Taiwanese place, Bellagio and South Silk Road which specialises in Yunnan cuisine. I also missed out going to Ghost St, a mile long drag full of inexpensive restaurants - it's lit up like a Christmas tree and strangely reminds me of Manchester's Curry Mile. Hot pot (huo guo) was also off the menu too as we rolled up to a building site where the restaurant used to be. I'm also gutted that I didn't get to try Shanxi noodles at Noodle Loft.
I'd love to hear from you if you have any Beijing tips you want to share. In particular, recommendations for any Chinese cuisines that I haven't covered.
I thought I'd slip in a London restaurant review inbetween my posts on China although Hunan is a Chinese restaurant. It's a bit posh as you might expect with a Pimlico Road address and being 2 minutes from Sloane Square tube.
Famously (or infamously), there is no menu here and you leave yourself at the mercy of the chef although you are given a chance to state your dislikes. Although we knew there'd be dishes we might not like, we said 'bring it on' albeit politely, we were in Belgravia after all.
The lack of menu is compensated by a weighty wine list. We ordered a 2008 Schloss Gobelsburg Gruner Veltliner (£29) which swiftly arrived with some nibbles of nuts, kimchi and cucumber. I'm no wine expert but I thought it complemented the food very well.
Not long after, the first of what turned out to be 16 courses arrived. Everybody loved the minced pork & ginger soup served in a bamboo mini-keg and the lettuce wrap with minced chicken was also well received if a tad generic.
The next course was described as water-cooked pork dumpling (shui jian bao). With it's crispy bottom and vinegar dip, it reminded me a bit of the sheng jian bao I had in Shanghai although these dumplings were soupless.
I'm sure I'd have liked these more if I hadn't just returned from China but I couldn't help comparing them to the dumplings in Shanghai. Although I was a tad disappointed, no one else was.
A quick succession of dishes then arrived, salmon rolls, crispy beans with chilli, jellyfish rolls, pig's ears & pig's tongue and king prawn & minced pork rolls. Of these dishes, the crispy beans were the star turn with its moreish light tempura batter. The pig's ear didn't have many fans although the accompanying pig's tongue was wolfed down.
My personal favourite was served next, spicy frogs legs, which reminded me of a similar dish I once had in a Hunanese restaurant in Beijing. The legs had a light crispy coating and were served with bamboo shoots, chilli and spring onion.
The next dish was easily the worse of the evening. The chilli beef was like a refugee from a bad take away, tough chewy beef served in a gloopy sauce.
After the beef nightmare, things picked up with the steamed duck with ginger and spinach rolls. Then some more offal in the form of Chinese 'haggis', well that's what the waiter called it after we sent him back to find out.
We weren't sure what this dish consisted of but we weren't fans of the texture. The chilli sauce it was served with was also too potent overpowering the taste of the dish. None of us really liked it although it was more to do with personal taste rather than the dish being a complete nightmare like the beef.
It was at this point (13 courses in) that we asked to stop. However, we were told there would be two more courses. The fried baby squid was spoiled a bit by its sauce but I have no complaints about the excellent steamed scallops served on top of cucumber filled with minced pork and topped with garlic.
So after 15 rounds, we said 'no mas' and asked about dessert. I'm not sure if we were allowed to choose but we only asked for the toffee apple with ice cream and toffee banana with ice cream with the emphasis on ice cream. Anyway the one dessert we didn't want was brought out on the basis it was more 'Chinese'. It undoubtedly was but we did say we didn't want it. The rogue dessert was sent back and our order was wheeled out but without the ice cream. If I gave marks out of ten, I'd deduct a point for this slightly farcical end to our meal.
The only other (minor) grumble was the inadequate description of the dishes in English or Chinese. If you're serving what is essentially a tasting menu, it'd be nice to have an description of each dish and in some cases how best to eat it. It'd also have been good to be given more warning as to when we might want to stop.
Dinner for four cost £240 including two bottles of wine and 12.5% service. If you describe it as a Chinese meal then it seems pricey but if you think of it as a tasting menu in a Belgravia restaurant, it seems reasonable.
Lastly, many thanks to my dining companions. It was my first grown-up London restaurant review and I hope the photography, incessant questioning and note making weren't too intrusive.
Verdict: I enjoyed the element of surprise at Hunan but it isn't somewhere you'd return to regularly unless you had deep pockets. Having said that it's worth going for a special occasion or a smart business dinner.
Other Stuff: The Fox & Hounds is a great pub to meet in before or after the meal as is the Ebury Wine Bar if you prefer wine !
Now you may be mistaken in thinking that all I did in Shanghai was stuff my face with xiao long bao and sheng jian bao. You wouldn't be far wrong but here's a round-up of the rest of the places in Shanghai that I'd return to. They're all in the French Concession near where I stayed.
Cantonese food is very popular in Shanghai and there are loads of casual places as well as posher restaurants if you need a fix. Bifengtang is a chain restaurant not dissimilar to the cha chaan teng or caffs that you see in Hong Kong. There's a bilingual menu with a wide selection of Cantonese one-plate dishes, congee, soup noodles, fried noodles and dim sum with some Shanghainese faves. It's pretty unremarkable except for their dim sum dish of prawn spring roll wrapped in cheung fun (RMB 16). The contrast between the different textures of springy prawn filling, crispy spring roll pastry and soft rice noodle roll exterior were a joy. I went to the Changle Lu branch which is open 24 hours a day.
Even better Cantonese fare is available in the café inside the Cathay Theatre on the corner of Maoming Nan Lu and Huaihai Zhong Lu. It doesn't have an English name but you can see the Chinese name from the name card on the left hand of the below photo - just follow the signs and go upstairs. They have an extensive bilingual menu and there's also a Cantonese BBQ counter (extra marks for authenticity). The stand out dish here was Three Treasures Congee (RMB 28) served in a claypot. The three treasures in question were fish slices, crab legs and prawns with the added bonus of a fourth treasure of clams ! This was the best congee I've had in a long time and was better than the stuff I had in Hong Kong and Guangzhou earlier this year.
A very un-Chinese place was the Epicvre which I discovered whilst strolling along Xinle Lu. It's a fine food and wine shop with a French bent. There's a few tables for punters to snack and drink. I didn't eat here but they do serve quiche type things and salads. The reason to come here is to enjoy their fine wines and my nicely chilled glass of Sauvignon Blanc (RMB 60) really hit the spot after walking around in humid 30C heat.
Now Shanghai is an expensive city to drink with beers costing up to the equivalent of £6 - £7 which is double the going rate in Beijing (or London for that matter). So I was pleased to track down the Boxing Cat Brewery on the Fuxing Xi Lu, a relatively quiet corner of the French Concession. This microbrewery sells pints at around RMB 45 (RMB 35 during Happy Hour) and it's a great place to drink outdoors. I didn't eat here but they do American food including weekend brunch.
If xiao long bao is the elegant pretty Shanghai dumpling then sheng jian bao is it's more 'obvious' cousin with it's alluring crispy pan fried base and fragrant sesame & chive topping. After reading this post in Appetite for China, sheng jian bao (SJB) rose to the top of my must-eat in Shanghai list.
SJB are similar to XLB in that they have a minced pork and soup filling and are served with a vinegar dip. Topped with sesame seeds and chives, they're cooked in giant batches in a pan covered with a wooden lid. This steams the SJB whilst simultaneously frying the base to a crisp. You'll see the finished article at the front of 'hole in the wall' joints throughout Shanghai.
Huanghe Lu is truly blessed as Yang's Fry Dumplings is across the road from Jia Jia Tang Bao. Whilst there was other stuff like noodles and won ton soup available, everyone ordered sheng jian bao (RMB 4.5/4pcs). I was very lucky as I had the first serve from a fresh batch but this brought its own perils as I had to wait for them to cool down. If you think XLB can scald then SJB can really scald ! Once cooled, I ate the SJB like I would XLB taking care not to squirt soup everywhere.
Yang's SJB were the best I tried as other examples were too greasy with oil rather than soup in the filling. The only other place worth mentioning is a place in the former French Concession on Shanxi Nan Lu between Jinxia Lu and Julu Lu. No English name but I did take a photo of the shop front.
The sheng jian bao (RMB 4/4pcs) were good rather than great but frankly I couldn't give a toss after I found out they served large bottle of beers for RMB 4 (that's less than 40p if you're wondering). Seeing that a pint in Shanghai can cost over the equivalent of £7 in a trendy hellhole expat bar, the beer was a must. Now as it doesn't take long to polish off some bao, I ended up nursing said beer. This led to a scolding from the fearsome boss lady (in Shanghainese I think). To avoid further grief I ordered their wonton soup (RMB 4).
I would have probably ordered this anyway as seeing the wontons being made in the open kitchen made me more hungry. Unlike Cantonese wonton, the pastry is thicker and the filling smaller. But that's irrelevant as the soup was the winner here with the block of seaweed imparting a wonderfully deep umami hit. They also serve cold noodles here with a variety of toppings but despite being Mr Noodles, I can't say I enjoyed these when I returned for breakfast the next day.
Verdict: Sheng jian bao is a must-eat in Shanghai and Yang's Fry Dumplings is the place to go. If you happen to be in the French Concession then pop into the little 'hole in the wall' for bao, beer and wonton soup (just don't upset the boss !).
Shanghai is the home of the xiao long bao, the famous dumplings with a soup filling. Eating these in Shanghai excited me more than any sightseeing trip ! For the uninitiated, World Foodie Guide explains what these dumplings are all about.
I decided to do a 'David & Goliath' tasting of xiao long bao or XLB by going to the homely Jia Jia Tang Bao and the world famous Din Tai Fung. I also tried XLB at a couple of other places but they weren't worth writing about (although the photo at the beginning of the post is of one of those inferior XLB's).
I decided to go off peak at 3pm in the afternoon but it turned out there was no off peak. All the tables were full and there was a crowd waiting outside for take away including a group of foodie pilgrims from Hong Kong. I had wanted to try the cheapest option of Pork XLB (RMB 7.5/12 pcs) but these had sold out so I went for Pork & Crab XLB (RMB 19.5/12 pcs). I couldn't be bothered to fight for a table so I ordered take away in a polystyrene tray after dousing the XLB with vinegar.
As I expected the XLB were very tasty, in particular I liked the hint of dried citrus peel (guo pei in Cantonese) in the filling. The skins were robust enough not to tear easily but at the same time weren't too thick. My only complaint was that there wasn't enough crab but I couldn't really moan as 12 dumplings cost less than £2 !
If I hadn't tasted any other XLB, I would have been a happy man but two days before my trek to JJTB, I visited Din Tai Fung, Unfortunately, my photos were lost but their website has loads of pics and you can also learn about the rags to riches story behind this institution.
Although originally a Taipei based restaurant, there are now no less than 5 branches in Shanghai. I went to the Xintiandi branch which is very centrally located and ideal for a dumpling fix before being royally ripped off for an overpriced beer in a bar.
The XLB come in either portions of 5 or 10 per steamer and unless you're in a big group, I recommend ordering the smaller portion and whatever the size of your group, stagger your order to keep the dumplings steaming fresh.
I sampled the Pork XLB (RMB 29/5 pcs) and the Pork & Crab XLB (RMB 43/5 pcs). The XLB were more polished compared to JJTB and they were pretty much perfect. So much so that they do actually look like the photo in the menu ! Pork & Crab XLB can sometimes be a joke in that there is barely a hint of crab or crab roe but not at Din Tai Fung where the generous use of crab roe almost made the dumplings too rich.
If that wasn't enough, they serve the best soup noodles too. The divine double boiled chicken soup with noodles (RMB 50) is a must order and if you don't fancy noodles, you can just order the soup. Even their Iron Goddess Tea (tieguanyin) was different class.
Verdict: Go to Jia Jia Tang Bao for a snack whilst sightseeing and then push the boat out for a posh dinner at Din Tai Fung. But be warned, you will bore people senseless about how the XLB in Shanghai are so much better than the ones in London. If only Din Tai Fung would open a London branch or if we could persuade the Jia family to relocate.
I'll be blogging about my recent trip to Shanghai and Beijing over the next few weeks. Before going away, I like to do a bit of a research on what and where I'm going to eat. As this was my first time in Shanghai, I did a bit more planning than usual.
The Chowhound boards are a good place to start but there are no photos and there's just a bit too much 'one-upmanship' for my liking. Of the blogs, Appetite for China was invaluable - I just knew I had to check out the xiao long bao at Jia Jia Tang Bao and the sheng jian bao at Yang's Fry Dumplings. For good fashioned print media, I found the Time Out Shanghai guidebook very handy.
Unfortunately, I had a minor disaster in Shanghai as some little street urchin nicked my camera and about 3 days worth of food snaps. Consequently, there won't be any separate Shanghai restaurant reviews. Instead, I'm going to summarise my trip in three posts supplemented with a few snaps taken on my phone. Worse thing is you'll have to read my crappy prose instead of drooling at photos of food !
I was a bit more lazy when it came to researching Beijing as I'm a lucky sod who gets to go there often. Having said that, one of the first things I did in Beijing was pick up a copy of Beijing Eats by Eileen Wen Mooney. This excellent book is a Beijing restaurant guide and a crash course in regional Chinese cuisine rolled into one. It's not available in the UK and I bought my copy at the Foreign Languages Bookstore on Wangfujing Dajie. World Foodie Guide has a great review of the book as well as loads of top tips for Beijing.
Beijing is a great foodie destination and it's arguably the best place to visit if you want to sample lots of different cuisines from across China. I'm looking forward to sharing the best of my experiences.
One final point to consider is the use of English names for Chinese food in these posts. The names I use may not always match up to the restaurant's English menu (if there is an English menu). This is because 'Chinglish' is still prevalent and the attempts at English translation often end up as gibberish. So where possible I'll use the generally accepted English name for a dish but failing that I'll try to describe the dish as best I can in English.
Being a newbie blogger, I've decided to play it safe and start with an old favourite, wonton noodles served at an old favourite, Hung's on Wardour St (near the Chinatown arch). This is also the first instalment in my series of reviews on the London soup noodle scene.
This place is my regular Chinatown haunt and it has barely changed in all the years I've eaten here despite a refurb and name change (it used to be called Crispy Duck). It might look tiny but it's on three floors so don't be put off if it seems full. Service is efficient rather than friendly although I swear I got a smile out of one of the waiters sometime in 2005.
Whilst it won't change your life, Hung's wonton noodles (£4.50) tick all the boxes. The wontons have the right mix of prawn and fatty pork, they use the proper fresh egg noodle (san mein in Cantonese) and the broth isn't MSG laden. It's not a big bowl but compared to the miniscule portions that you sometimes get in Hong Kong, it's a supersize portion. Anyway, you get your money's worth with six wontons.
The photo is of their king prawn dumpling soup noodles (£4.80) which I returned to try a week later, these dumplings are bigger than their wontons and have more king prawn. They're known as sui gow in Cantonese or shui jiao in Mandarin. In my opinion, these are tastier than their wontons !
Verdict: Stump up the extra 30p and go for the king prawn dumpling soup noodle. Good for a light lunch or big snack when shopping in and around Chinatown.
Other Stuff: Check out the window display of Cantonese BBQ - roast duck, cha siu (honey roast pork) and siu yuk (crispy belly pork) - ideal for takeaway.
I've been following food blogs for a while now and after much umming and aahing, I've decided to enter the crowded London food blogosphere. There are so many great blogs out there, I'm stepping out with some trepidation !
I'm not sure how the blog will pan out but I don't think I'll be doing too many recipes ! Most of the time, I'll be rambling on about Chinese food. There will also be restaurant reviews, mostly London based. Although many of the early posts will include dispatches from my recent trip to China.
It's early days but I'd love to hear from you as soon as I get some proper posts up.


If you're not watching this match (or when you do finally see it) and you're not impressed with this style and level of play, stop reading my blog and go lock yourself in the bathroom and stay there for a while.
My preview nailed this one. This is my brand of tennis. This is timeless.
If you enjoyed the Nadal v Berdych match, go play in the traffic.
We're only 7-6 4-3 on serve and this is a classic.
PS We're a set apiece and actually Federer is not at his best but it's still a classic. Stefanos is, again, for real.
PPS Federer is 0/12 on BPs midway through the third set on serve. How he wins this match I have no idea. Fed's serve and general genius is keeping him in this. Getting outhit consistently by the Greek. And he can't break my grandma!


text:
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redpajama_set_name: RedPajamaGithub


text:
<?php

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text:
BVLGARI x MARY KATRANTZOU - Face To Face
B: Tell us more about your collaboration of the SERPENTI Capsule Collection with BVLGARI.
MK: "SERPENTI: through the eyes of Mary Katrantzou", is a limited-edition accessories collection consisting of bags, minaudières and silk scarves, all revolving around the idea of Metamorphosis. Since ancient times the Serpenti holds powerful symbolism in Roman mythology. Drawn to the idea of metamorphosis, my intention was to highlight the Serpenti as a symbol of femininity, transformation and rebirth. My first instinct was to highlight all the different facets of Serpenti: the head, its body and its skin and to give each new meaning through the designs. As a starting point, I wanted to create a minaudière that was inspired by BVLGARI's much adored Serpenti watch. Bringing the iconic Serpenti head to the forefront of the design, I wanted to use its shape to define the silhouette of the minaudière. Coming in two sizes, the mini clutch is to be worn as a piece of jewellery that opens to reveal a small vanity mirror and comes in shades of light and dark gold. The larger version has enamelled scales and is offered in black and white, crystal rose and a multi-colour harlequin edition. The form of the head and the colouration is inspired by a watch from 1968 that I was drawn to when I visited the historical BVLGARI archive in Rome. For the puffy bags we designed, my intention was to have a specially designed piece of jewellery be part of the bag. We not only created our own head clasp adding to the Bulgarian accessories existing collection, but we also designed a unique handle for the bag in the shape of SERPENTI, drawing inspiration from the Serpenti necklaces BVLGARI produced in the 1960's. The Serpenti handle curves and dives into the bag and can be replaced by a chain to give the bag dual functionality. The bag itself comes in a variety of colours inspired by jewel tones; Ruby, Turquoise, Onyx, Pearl and Crystal Rose. All precious stones used in BVLGARI high-jewellery collections. The idea of Metamorphosis inspired the creation of the printed embellished bags, as well as the artwork on the scarves. The Serpenti starts coiled, with its scales forming a spiral, slowly breaking apart and transitioning into wing-like shapes that ultimately turn into butterflies. In the scarves the Serpenti experiences one more stage of metamorphosis as the butterflies transition into a bouquet of flowers. The embroidery is a mosaic of crystal beads, gold thread work and custom laser cut paillettes, developed by Montex in Paris, where all the Bjeweleed bags are hand embroidered over the bespoke printed leather. The silk scarves feature the metamorphosis print that is highlighted on the bags but instead of the transformation of the Serpenti into a spiral of butterflies, the Serpenti that has already transformed into being part butterfly, transforms again into a colourful bouquet of flowers in bloom.
B: How did this collaboration first come about and what is the inspiration behind it?
MK: In 2019, I was fortunate to collaborate with BVLGARI on my first couture show that took place at the Temple of Poseidon, in Sounio. The collection itself was inspired by ideas that were birthed in Greece around 450 BC, the same time the temple was built. It felt very natural to collaborate with BVLGARI because of their Roman-Greek heritage. BVLGARI was an intrinsic part of the collection with one-of-a-kind pieces from their high jewellery and incredible archive pieces dating back to the 1960s. Working together, we both felt there was a creative connection and a mutual appreciation which we both wanted to continue exploring with a collaboration on accessories. The inspiration behind this collection was to interpret Serpenti through my eyes. I wanted to highlight the importance of its symbolism, which dates back to Ancient Roman and Greek mythology. Drawn to the idea of metamorphosis, my intention was to highlight the Serpenti, as a symbol of rebirth, transformation and healing.
B: What did you want to express through the SERPENTI Through the Eyes of…?
MK: I wanted to first think about what Serpenti meant to me; a symbol of femininity, transformation and rebirth. The snake sheds its skin to allow for further growth. This concept fascinates me and the journey of evolution became the centre point of the designs with the idea of metamorphosis. The story of metamorphosis is showcased in the embellished bags, where the serpent clasp is visually experiencing the process of transformation. The Serpenti head is central to a spiral created by the snake's body and its skin transforms into wings of a butterfly to then fully transition into a spiral dance of butterflies, symbolic of the act of transformation and rebirth. This idea is felt throughout the collection with the transformation of the Bulgari Serpenti head from a 1960s watch to a minaudiere, a Bulgari first. I wanted to explore this motif in a completely different scale and create a direct link between the world of high jewellery and watches and that of accessories, even down to the mechanism of the minaudière which opens like the watches do from the snake's tongue. The transformation of the snake into a handle for our puffy bag is also a nod to the idea of metamorphosis.
B: How would you describe the concept of metamorphosis?
MK: Metamorphosis refers to transformation, it is the process of rebirth and evolution - adapting to continue evolving and growing. Everyone experiences their own journey of growth and we all go through some type of metamorphosis through life, which is why the Serpenti has a lot of meaning to me. The fantastical metamorphosis of the SERPENTI into a butterfly which is embellished on our bags is one of the truest examples of metamorphosis, given the symbolic nature of the Serpenti and the four-stage life cycle of the butterfly. This idea is felt throughout the collection with the transformation of the Bulgari Serpenti head from a 1960s watch to a minaudiere by exploring this motif in a completely different scale and the translation of the snake body into a handle for our puffy bags which also focuses on the idea of metamorphosis with form and function being at the core of this transformation.
B: What do you try to communicate through your creations?
MK: My work is about filtering beauty through design and I try with each collection to build a vocabulary that can become a means for self-expression. I use color freely and boldly in my designs as a wellness tool and I believe fashion can be very empowering for its wearer. My work has always been about the importance of the word idea. It is also the reason I enjoy working with Bulgari so much because they have such an incredible archive and history with so many different and unique ideas that the creative challenge is to decode all their symbols and offer a new perspective.
B: What inspires your creativity when making the SERPENTI mini handbag?
MK: I was inspired by the Serpenti high-jewellery bracelets and watches BVLGARI designed in the 1960's and the incredible movement that was achieved with all the Serpenti designs. I wanted to recreate that movement in the form of a bag handle and we designed our own Serpenti handle and clasp to add to their collection. The shape of the bag itself is inspired by the curved lines of the Serpenti body and I wanted to accentuate the femininity of the lines, working closely with the incredible leather craftsmanship of the Bulgari artisans.
B: How did you merge your identity with BVLGARI's DNA? Are there any similarities?
MK: My mother always used to wear Bulgari jewelry when I was growing up and she would allow me to play dress up with her pieces, so I was very familiar with their aesthetic at a very young age! I didn't realize until much later that the founder of BVLGARI, Sotirios Voulgaris, was a Greek silversmith who moved to Rome, where he founded BVLGARI. I can see in the designs his dual origins and that aesthetically is very unique. Looking at their archive and getting to decode the symbolism behind their heritage, I think we share a similar aesthetic in many ways. There is a common appreciation of harmony and balance, a focus on timeless elegance whilst being daring at the same time and of course an affinity to bold color. Working with Bulgari felt like a seamless creative marriage because we share a similar vision and appreciation for the women we design for.
Labels: 《FASHION》, 《NEWS》
Brittany Seiber May 31, 2021 at 6:37 PM
To know more about Chief Dr Lucky you can visit his website (https://chiefdrluckyherbaltherapy.wordpress.com/)
A friend that suffered from Herpes and was cure with the help of this great herbal doctor Chief Lucky so i decided to contact him for help in getting rid of my families genital herpes virus 1/2 which i did and all i was told to provide was just some useful information and some materials used in preparation of the natural cure and that i did and now i am the happiest person on earth because i am writing this testimony of mine with joy and happiness in my heart to the whole world to know that natural remedy is real because i am a living testimony of Chief Lucky traditional herbal cure and i want you all to contact Chief Lucky via his email: chiefdrlucky@gmail.com or WhatsApp him +2348132777335 am sure he will help you too.
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Eczema, as we have discussed in our earlier articles, is not at all contagious but it can be in some cases when the skin gets infected and vulnerable. But people often ask us is eczema contagious? This is because of the fact that eczema, of course, gives an unhealthy and disgusting look and people having a phobia for hygiene are the most who ask this question. Actually today people judge a lot. And the judgment has become on the basis of one's face and appearance. So if a person is having rashes or pus pimples on his body no one will want to sit next to him because of the fact that you don't want to be unhygienic and the other main reason is that at the back of your mind you think that you can also get eczema because it is contagious.
The fact that eczema is not contagious cannot be changed because of your superstitions however, you must know that eczema can flare up and can worsen your skin condition and then this skin condition that develops can be contagious and viral. So to answer your question to is eczema contagious or not can be given until and unless the skin condition of the person is known. But it is best to save yourself from this condition as it can be very irritating. Not by the feeling of disgust you should give up on the person but just to save yourself and you should talk to the concerned person about the feelings and superstitions or precautionary measures you are thinking of and he will surely understand because he knows how it feels to be rejected and mocked and surely he won't want anything of this sort to be done to anyone!
Before giving the detail of eczema we will like to write down the type of questions people ask us in this regard!
1 Is Eczema Contagious By Touching?
2 Is Atopic Dermatitis Contagious?
3 Is Eczema Contagious From One Person To Another?
Is Eczema Contagious By Touching?
No touching eczema is not contagious at all until and unless the skin is weeping pus and dirt. This pus can cause infection but not eczema.
People always ask us about atopic dermatitis because of the fact that atopic dermatitis is the most common type of dermatitis that appears. This can be at any age and in any area of the world so one should be ready for it. It is not contagious but it is common. So the question eczema is it contagious must be clear now! It is all about luck.
Is Eczema Contagious From One Person To Another?
Being contagious, it means that it is transferable or is a form of the virus but this is not the case with eczema. I repeat eczema is not contagious so it cannot be transferred from person to person however it can be transferred in the family through genetics.
People ask us about Dyshidrotic eczema is it contagious? So we will like to repeat again that although this eczema has no cure till date it is still not contagious. Not only this any type of eczema is not transferable until and unless it comes from genes.
Eczema is not contagious to babies. Just like any other human being babies are also saved from this disease even if anyone near them is having it. People often ask it as at the back of their mind they think about measles and chicken pox which are both different kind of diseases and have nothing to do with eczema and so again we will like to clear our readers who are worrying about their babies. Eczema is not at all transferable to babies until and unless it's in your genes and you had it in some point of life.
People often ask us about Herpeticumeczema. Herpeticium eczema is transferrable. Yes! It can transfer from person to person so if you have herp. Eczema you should try to isolate yourself from healthy people or else you can transfer this disease to them. If anyone in your family has this type of eczema then try to take care of him and try to maintain minimum contact in terms of touch.
Pompholyx eczema more commonly known as dyshidrotic eczema is not contagious and this has been clear to our readers. It has no cure but it is manageable so if anyone has it you should try and help him and not maintain a distance of any kind. Distance can cause depression and anxiety to the patient himself and this is not a good thing for his health so try and be there for a person suffering from it.
Well here comes another type of dermatitis that is transferable not by viral and particles but by human touch. A person having this kind of dermatitis touches you, you can easily get it so it is recommended that you try and make sure that you keep a distant in terms of human contact.
People often ask about eczema transferring due to sexual contact so don't worry sexual contact has nothing to do with eczema until and unless it is nummular hermeticism.
So these are the questions we were being asked for a long period of time and these almost covered all kinds of dermatitis.
Out of all of these eczema types, there are two to three types which are contagious by touch and the rest are harmless to you and your family if anyone near you has it. The other three or two types are contagious if you maintain regular touch contact with that person so you should avoid that touch and not that person as it can worsen his condition.
You can ask us about more types and can also share your experience with us and let us know about your journey having eczema or with the person who had eczema living with you. We hope that now you know is eczema contagious or not.


No children were on the property at the time.
Two contractors were shot by a co-worker while installing playground equipment at a Kansas elementary school Tuesday morning, police said, leaving one victim dead and the other in critical condition.
The shooting at Sunrise Point Elementary School in Overland Park was the result of an argument between one worker and the two victims, Overland Park police spokesman John Lacy said.
The suspect, Anthony David Grable, has since been taken into custody, police said. School is out of session and no children were on the property at the time.
(KMBC) Police tape restricts access to the scene of a reported shooting in Overland Park, Kansas, July 3, 2018.
(KMBC) Officials on the scene of a reported shooting on Overland Park, Kansas, July 3, 2018.
The shooting was connected to two other subsequent crime scenes, Lacy said.
After the shooting, the suspect got into a car at the elementary school, tried to carjack a car at another location but failed, and then successfully carjacked a black Denali at a third location, police said.
Grable was later apprehended and has been charged with first-degree murder. He is set to appear in court on Thursday.


How do I rip/convert to MP3 or AAC files with MusicBee? Due to licensing restrictions no MP3 or AAC encoder can be distributed with MusicBee. However, you. Educational tool to be used for learning about MP3 encoding. LAME aims to be the basis of a patent free audio compression codec.


text: Q: Is there a way to convert "26/12/2019 06:55:21 AM" string value into a date in Angular 6? Right now I am using primeng's p-table and one of the columns have this list of datestrings in the mentioned format and the column sorting is not right as it is sorts the string as it is and not by date value. I want this "26/12/2019 06:55:21 AM" string value to be a date and would want to check if the primeng sorting works accordingly after conversion atleast.


I wouldn't wish it on anybody.
Like so many kids in Germany, I started riding at the age of 13, in a traditional riding school with lesson horses. That meant that I was thrown into a group with several other 12-16 year old kids once a week, and we had to ride single file around the arena in various standard arena patterns. The horses all had to wear side reins or standing martingales to keep their heads down. The lessons were held by an apprentice in his or her late teens or a young Bereiter in their twenties, who were NOT especially well-educated themselves, and who didn't care about us or our progress.
The point of the lessons was not to teach us how to ride, but rather to prevent us from getting a swollen head. Public humiliation was the favorite didactic strategy. Nothing was explained, but there was a lot of yelling and shaming if we made a mistake. Since we were all kids from non-horsey families, without our own horses, and without obvious parental support or guidance, and without apparent talent, nobody considered us capable of learning how to ride or worth bothering to put any effort into teaching. We didn't look like a lucrative source of income, either, and so nobody cared. Nobody put any effort into educating us.
If any of us actually learned to ride, it was in spite of these lessons, rather than because of them.
Riding lessons at the time were very strict, hierarchic, and authoritarian in general, with a somewhat antagonistic mindset of the instructors towards the students… as well as the horses.
Nobody seemed able - or willing - to explain the underlying principles of riding and training to the students.
How to do something. Why to do it. When to do it, etc. All the nuts and bolts were missing.
The most common excuse was that it was all a "feel thing." And "you can't teach feel." The student "either gets it, or they are hopeless" - which is a cop-out… as I discovered much later myself. It is an excuse that relieves the teacher of all responsibility.
There is a lot the teacher can do to help the student develop feel, but that takes some mental effort and genuine consideration on the teacher's part.
This is not to bore you with details of my early riding days, but to show you that I can relate very well to the struggles and frustrations YOU are going through in your riding journey, the feelings of despair and hopelessness that overcome us from time to time.
I managed to learn to ride in spite of all the obstacles, and I can assure you that if I could do it, you can do it, too.
And I'm here to help you.
Through sheer determination, reading all the books I could get my hands on, as well as some good teachers, I was eventually able to figure out not only how to ride in practice, but also the over-arching theoretical framework behind it: the HOWs, WHENs, and WHYs.
Many super talented practical riders have always been able to ride well through feel alone. They never had to analyze anything, so that now they are able to ride everything… but unable to explain anything.
That was not MY path. I learned to develop feel and technical skill by analyzing these things and then experimenting with them in practice. Because of this arduous path, I am now able to explain very precisely how, when and why to do something. I can relate to YOU, the student, because I remember very well what it was like to be you.
From this I was able to design a useable outline of a training system and this has formed the foundation of my books, my teaching and coaching, and the online courses we are producing.
You have it easier. You can save several years by using the information I have gathered together.
I really, REALLY want to help you.
When I was younger, my own riding was the most important thing for me. All I wanted to do was to figure out how this "riding thing" works.
Ironically, now, I actually get MORE joy out of helping others on their journey by sharing what I discovered along the way. It gives me the greatest joy and satisfaction when the student and their horse are happy and have a new sense of accomplishment as a result of their new insights.
you need to understand exactly what you need to do, how you need to do it, and when to do it.
you are constantly looking for better explanations and descriptions of the root causes and their effects so that you learn to trace symptoms back to their origins.
you want to know the specific gymnastic function of each movement.
you want to know how the different parts of the horse's body interact with each other.
and… you want to know how it all works together.
And even if you ARE one of those lucky riders who were born with a great amount of natural feel and talent, you likely STILL appreciate highly detailed descriptions and explanations of the aids, movements, and exercises.
I have become the teacher I wanted to have.
These are things that were not written in any book when I was young. They were certainly not taught in any systematic fashion back then.
I had to figure them out on my own, and I wrote about them in my first book "Dressage Principles Based on Biomechanics" (Cadmos, 2011). Very much structured around this understanding of equine biomechanics, these have formed the core principles of my teaching and coaching.
By breaking it down to you in a structured way that is easy for you to learn and understand, I want to hand to YOU the knowledge you need so that you can become enabled to make your OWN decisions and find the right solutions to any training problems that arise.
Because I didn't have this kind of teacher when I needed it, I have tried to BECOME the teacher I would have liked to have had. Over the years I have tried to become the teacher for my students that I wanted and needed SO MUCH when I was young.
makes sense. It is systematic, easy to understand, and works for all horses and riders.
doesn't confuse or convolute the issue further. The last thing you want is more confusion or frustration.
is immediately actionable. I give you the tools you need RIGHT NOW to put it to work.
builds your confidence as the chief decision-maker over your horse's training. YOU are in charge. I am your guide along the way.
It is time for you to finally become the rider you want to be. Are you ready to finally understand how this whole "riding thing" works?


text:
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text:
Q: Direct product of quotient by the same group Let $G$ finite group and proper normal $H$ subgroup of $G$ but not a subgroup of $Z(G)$. Is there a $G,H$ such that:
$$ (G/H) \times H \cong G $$
I've looked at: $(g H,h)\mapsto (gh)$ we get that this map is isomorphism whenever: $(gH,h) \circ (g'H,h') = ((g \circ g')H,h\circ h') \mapsto g\circ g' \circ h \circ h' = g \circ h \circ g' \circ h'$. This certainly works whenever elements of $G$ commute with $H$. Question arises if maybe there could be a more cunning way to construct isomorphism that would work, as in general for $H \not \leq Z(G)$ this doesn't work.

A: Take $G_1$ and $G_2$ two groups, with $G_2$ not abelian (that is, $Z(G_2) \ne G_2$).
Let $G= G_1 \times G_2$ and $H=1 \times G_2$.
Then, $H$ is a proper normal subgroup of $G$, $H \not \leq Z(G)$, $G/H \cong G_1$, and $(G/H) \times H \cong G$.


Some people have an innate fear of animals. It makes sense to fear the unknown, and even seemingly innocent pets can be sources of anxiety for some San Diegans. Dog owners have a responsibility to prevent attacks as well as take the proper action if an incident occurs. In Orange County, some people are considering going a step further by letting people know where dangerous animals live.
The San Diego animal services department keeps track of dog bites, including ZIP codes where incidents take place. The 92113 area – which includes downtown – had the most bites in the area between July 1, 2012 and June 30, 2013. There were 113 reported incidents in the area, and one department representative says "first-time" offenders caused these instances.
When a dog bites someone, animal services places the animal in a wing of the county building for 10 days. Currently, more than a dozen dogs are in this quarantine, which serves as a warning for animals with just one offense. Another bite within the next four years could have more serious repercussions, including being classified as a "dangerous dog" for the rest of their life. Some Orange County officials are considering building a website to alert people about these dangerous dogs, listing the addresses of where these dogs live.
Regardless of if someone knows a dog is dangerous or not, incurring a bite can be a traumatic and unwarranted event. Victims should consider seeking legal help to pursue a claim against the dog's owner, as the individual may be entitled to compensation.


text:
«Галі́сія де Арагуа» () — венесуельський футбольний клуб з Каракаса. Заснований 1960 року як «Депортіво Галі́сія». Розформований 2002 року.

Досягнення

 Чемпіон (4): 1964, 1969, 1970, 1974
 Володар кубка Венесуели (5): 1966, 1967, 1969, 1979, 1981

Посилання
 Сторінка клубу на сайті worldfootball.net

Футбольні клуби Венесуели
Футбольні клуби, засновані 1960
Каракас
Футбольні клуби, розформовані 2002
2002 у венесуельському спорті