If reports published on certain online news portals in April, 2017 are to be believed, this statement comes up as a huge shock for all the people of India, let alone any organization.
But how true is the report?
India, on an average, faces an acute blood shortage amounting upto 3 million units and wastage of this quantum would be a slap on the entire system. Additionally, the numerous lives which went unsaved due to the apparent shortage, their loss can never be accounted for.
What the data analysts fail to understand before publishing the report are some very elementary facts.
First, blood like any other commodity has a brief shelf life.
Second, donated blood needs to match with every aspect of the patient before it can be transfused into their system.
Third, hospitals encourage patients' family to find donors in order to inculcate the habit of regular donations in the society. They also fail to understand that the hospitals need to maintain a stock of blood for unforeseen circumstances which might arise.
The first two aspects are fairly simple to understand while the final rung in the ladder is something which is the root cause of most problems. The query being – when hospitals have blood why don't they provide it to the needy when required?
Simple, they have the blood in stock with them, but most of it is kept in reserve to tackle any contingency that may arise in the area, the happening of which can never be predicted. Besides, if they start doing so instead of asking, rather encouraging, the kin of the patient to look for donors from within the family or their friends, thereby creating a sense of importance for the cause of blood donation and also creating an awareness in the ignorant society, people start taking the system for granted and no efforts of any kind are made on their end thereby disrupting the balance of the entire system.
Sanjay Gandhi Post Graduate Institute of Medical Science situated in Lucknow, Uttar Pradesh is one of the largest public hospitals in the state. It was named one among the largest contributors in the state to be accused for blood wastage. But, it stands tall as an example as to why such reports are nothing but a farce.
Catering to the medical needs of the entire state of Uttar Pradesh, not a single patient casualty has happened in the hospital over the period concerning the report due to blood shortage. Not only that, in the current scenario (as on 13/08/2017) at the time when I am writing this article, it is such that the blood bank at the hospital is running at full capacity to ensure that no one suffers due to the apparent blood shortage, as stated by senior members of the Dept. of Transfusion Medicine at the hospital.
It is of utmost importance to save lives. But in that course, some amount of blood gets wasted, not deliberately but imperatively. The hospital/blood bank administrators themselves would never want to waste the effort that goes into collecting one unit of blood out of voluntary blood donations, let alone 6 lakh litres of blood and also the lack of communications between various blood banks and hospitals further adds to this ever growing problem.
With passing time, the usability of stored blood keeps going down and there are situations when it is not feasible for the hospital/blood bank to transfuse the blood collected a while back, the wastage or non-use is completely justified rather the right thing to do and the correct course of action.
Though there is one serious problem with the entire structure that is currently in place, which is that of sharing. Till date no solution to this problem has been put in place. The blood banks are still not interconnected so that they can help each other in case of requirement of a component not available with them. Sooner or later the problem which currently seems very menial will come banging at the doors and if left unprepared the situation might worsen.
It is time the authorities woke up and took cognizance of the disaster waiting for them.
But that one was different.
Before my tongue got a taste of it.
Had Dairy Milk changed their formula?
Or, the gamble for titration settled for perfection?
Or, was it the occasion that had embellished the stage?
We were in a hospital.
Might have the hand in this case.
I only met him half an hour ago.
Yet he upgraded the best thing for me in super- superlative degree.
But, she never said anything about donating!
that he bought for his own child.
Of the new formed bond.
Before, my tongue got a taste of it.
Life is very unpredictable. We never know that if the person whom we met, would ever meet us again. Something similar happened with me five years ago. By nature, then, I used to be shy. I never interacted with people, sat aside in a corner, all by myself, not making friends. For once, I was that person who didn't even interact with her family. But things started to change when one of my mama (uncle) observed me. He helped me a lot. He made me what I am today. He made me confident. He used to call me 'Furbhi'. He was the one who chided me and made fun of me every time I refused to interact with people. My Umang mama was the one with a very big heart, who thought for others before thinking of self, who wanted to bring smile on others' face without even caring for how sad he himself was. It was on 8 march 2013 that we were chatting on facebook as always and he was teasing me for not interacting with others. But after that day everything changed. I had never thought that it was my last talk with him. The next day i.e. on 9 march 2014,at around 7 my nani called up my mumma and told her that Umang mama was no more and that he had met with a road accident. He could have been saved, had he got blood on time. It was that moment where I couldn't think of what to do. I wasn't able to believe what had happened. After that incident I stopped visiting my Nani's place because it reminded me of him. After a year of his death, I decided that I will be what he wanted me to be. Since then, as he wanted me to be, I started interacting with people. By then, I had already decided, that as soon as I'll turn 18, I'll donate blood, regularly. 8th January 2015 was the day when I donated blood for the very first time, the happiest moment for me. I was not as excited about my 18th birthday as I was for my first blood donation. That very moment I felt that I had gifted something to my mama, the best feeling ever. This was how my first Blood Donation experience came into existence. This was also the time when I came to know about BloodConnect. I realised that these people did such an amazing job, which included arranging donors throughout Delhi. So, I decided that I will join the organisation. It was on February 21 that I joined BloodConnect. And that feeling was much more greater when I realised that we could help saving lives of many.
Bloodconnect is the best part of my life. And I'm thankful to all my seniors who had been so cooperative and generous throughout.
I have been associated with BloodConnect since March 2015. My intention of joining the organization had nothing to do with "service to the society or giving back to the society". It was not even to fulfill the lack of satisfaction that I felt a few months back. I joined the organization so that I could do something which I hadn't done yet. It made me think, 'Am I the only one who is so insensitive or am I thinking too much about this?'. Though this thought never left the back of my mind, my journey with BloodConnect started.
The only sort of satisfaction that I ever got was when the requester called and thanked me for the help. Of all the times that I have donated, not even once did I feel this sense of fulfillment. The same thought, then I realised, was going through my head – was I that insensitive? What was the point of donating? Why did I do it?
In our 5th semester, we had an assignment to present a paper or a PowerPoint as part of the internal assessment. Being a Chemistry student, we had the liberty to present on any topic related to the subject. I was delaying my turn for weeks as I had no topic in mind to present. Eventually, I had no option but to present. I decided to present on the science behind blood donation. I started with the presentation. Within 5 minutes I realized I would not be able to tell much about the science behind blood donation so, I decided to stick to the known territory. For, the next 20 minutes I went on telling them about BloodConnect, the achievements till date, the vision that we have as an organization, the environment in which we work and so on. At the end of the presentation, I ended by telling them about an incident where I helped a person who required platelets for her sister. After listening to the incident everyone started clapping. Listening to the entire class clap made the same thought go through my head again.
Did I donate so that I could see my batch mates clap for me when I tell them about the incident? Why did I do it? 50 odd people appreciating me did not give me any sort of satisfaction. Rather I felt even more dissatisfied. Why? They were clapping because for them, my going and donating was an act of kindness, an act of humanity, an act of service. That was not the point of donating. It was not an act of kindness. Someone who was in need was saved, that was a consequence of my action. It was not the primary motive. Basically, they missed the entire point of the presentation. Rather, I was not able to convey the point. The presentation was supposed to encourage people to donate blood voluntarily, and I don't think I was able to motivate anyone to do that.
Now, in my head, I was imagining the following situation. The moment they started clapping I wanted to tell them that this is not something to be proud of. Point being, this is not an achievement. How many of you go for walks every day or for playing a sport or listen to music to relax or do whatever to keep yourselves healthy? I feel every one. Now, when you do that, do you pat yourselves on the back and say that good job buddy, you did something good today, you performed a noble deed, you should be proud of yourself? I guess no one does that. Then why do you think donating is a noble cause, an achievement?
Why do I endorse this thought? Even if someone that day was motivated to donate blood, the whole reason for them doing so would be, "he did such a beautiful thing by helping out those people, such a noble deed, even I want to do that". Though this is a good start but this is not the point. The reason is that, the moment the person donates he/she will get that satisfaction, the feeling of achievement and once you get that it will not motivate you to do it again. Once the person gets that feeling of achievement, nothing will motivate them to repeat it. Now, such people will donate again only if there is an utmost emergency. This just does not serve the purpose of the organization. My point is, voluntary blood donation should not be portrayed as an achievement but as a habit. Just as every day, we get up and do some sort of activity to keep ourselves healthy, we should get up once every three and a half to four months and donate. Now, there is no need for me to go on about the benefits of blood donation and the myths and the misconceptions regarding the same, all of us can go to our website and read them.
This should be the reason for which we should work as a team in BloodConnect. We should work towards making people understand that Voluntary Blood Donation should be made a habit. The sense of achievement should be considered as a secondary goal, something that comes afterwards. The moment all of us realize this and start working towards this, we will be able to solve the problem better. Not that we are not solving it right now. But, we can always seek improvement. And that is the kind of satisfaction I am trying to achieve.
Will my heart say HELLO!
One of my friends used to say, 'Everyone, when they grow up is remembered by something that they did in their college days- something that identifies them even decades later.' For me, I would gladly like to be remembered by BloodConnect.
After spending over two years in this organisation as I look back to find the little circle of friends I have made, I am appalled by the way I have learned to see things. Being an 'IITian', I was almost always convinced that I was the smartest of the lot anywhere. Come to BloodConnect, and I see (to my dismay) that there are people who know so much more than me, have a better understanding of things, and are often- more emotionally intelligent, a trait which I have found plays a role equal to, if not greater than IQ.
As I settled into this atmosphere of kids who stepped up the latest fashion, expressed strong opinions about social causes, and took to the streets raising a voice, or just simply having fun, I was awed by the perseverance with which they pursued their ideas. They seemed intelligent, passionate, and creative. This atmosphere flowed around me like water around a rock. I was not really changed by it, but some of it stuck with me.
Meanwhile in the process, I managed to make some pretty good friends. As is often with friends, it was a gradual and natural process. I never really thought about it, and I made no special effort on my part. But we just sort of, fit together. Us, trying to find our way through life's many mazes, and with our shared vision. Trying to figure out a way to make things work, travelling through the city, and often brainstorming together.
When I was first inducted into BloodConnect, I was told by one of my seniors that two of the many people he met through BloodConnect went on to become his best friends. How that could be possible, given that we spend so much more time with people from our own colleges, defeated me. It took me few years, but I get it now. I have come to believe that the friends we make through the times of stress and pressure are the ones who really stick with us. It does not matter who you spend the most time with, what does matter is the sense of belonging that you get when you are with them.
When a person is under pressure, they exhibit traits that are not seen otherwise. When they are pressed for resources, when they are asked to go out of their way to do someone a favour-is when you see what they are worth. How a person treats his juniors, how he handles crisis situations- says a lot about what they are like in actual life. I suppose this is why friendships forged in BloodConnect stay for so long. You've seen people when things are down and out, and you know that they will always have a solution to the myriad of problems that life offers.
With BloodConnect spanning over so many institutes in so many cities, I have met a lot of people in my two years here. Given BloodConnect's corporate structure of working, I have had to interact with many of them in a purely professional capacity. As we all might be painfully aware, some of these people we wish to restrict just to their professional roles. But some of them strike a chord with our hearts. Without realising it, meetings turn to get togethers, con calls turn to bouts of laughter (and sometimes crying) and work turns into fun– which is what I believe a voluntary organisation like BloodConnect should work on anyway. In the end, after all, what stays with you is the family you made. I like to call these people my BloodConnect family- because I know they will stay with me throughout, and stick up for me even when I am wrong (then reprimand me in private).
I suppose that in every aspect of life, things can get really tough without friends. Because in the end, it is all about enjoying the process. And while yes, I too derive a sense of satisfaction out of my work, my work cannot make me laugh until my stomach hurts, or give me a shoulder to cry on when I am heart broken. No, only real people can do that. It takes different people different amounts of time to realise this fact. Being a reserved person myself, I took my own time to make friends. But I am glad they found me.
All through the camps, the awareness sessions in college, waking up at six in the morning for Raahgiri, working together-our bonds flourished. The BloodConnect Annual Event, when some big names (Kanan Gill, Nikhil D'Souza, Parikrama to name a few) came to perform for us each year usually serve as a reminder to us, that we deserve an after party, for all our work over the past year. This is when city teams from all over the country come in, and we get to see how big we are. It is amazing to see, that we are such a large team that works so gracefully together. For me personally, that is the part of it all that awes me the most: How a team of hundreds of people works together to make a system, and it is all purely voluntary.
Even if I am not able to contribute much to BloodConnect, I will always know that it has given me some things that I could not possibly explain in terms of the ways we are accustomed to measuring things- few years of memories and experience, and a lifetime of friendship.
Firstly, congratulations, everyone! We had an absolutely phenomenal term. I hope your work made you happy and that you'll be continuing in the next term too.
#2. You're doing the real thing. Do your work as though no one could do it any better (I was actually convinced for the most part that no one could do my work better). You come with your own idiosyncrasies, hopes and fears. You're you, do what you do best.
#3. Don't take yourself or others too seriously. No one knows what they're doing; they're just doing it… well.
#4. A good sense of humour isn't very common. Keep everything as light as possible.
#5. Listen to what your seniors have to say, it's respectful. Whether you want to do it or not depends on you.
#6. Never be afraid to speak your mind out. Everyone is waiting to hear what you have to say. Be courteous. Try not to be rude- everyone's working just as hard as you are.
#7. Don't let power get into your head. Stay grounded; we all have a common goal.
Also, they can run errands for you!
#9. One day at a time (when things get too much, which can be often).
#10. Help will always be given to those who ask for it, much like Hogwarts!
#11. You might get frustrated, might feel resigned due to lack of response, but don't worry, everything comes around eventually. That my friend, is the secret to not just BloodConnect survival, but life in general.
#12. First understand and then try to be understood (Thank you, Mr. Covey).
#13. Helplines, Camps, Awareness Sessions are just like water in your diet. Essential for survival, but often forgotten.
#14. There is such a thing as free lunch (my budding economists, please take note!). Do join for all the treats, lunches which are on BloodConnect.
#15. Your gut is mostly right.
To go to a never ending ride.
Did you ever spread light?
My presence, of giving anyone a relief sight?
Did I ever assist someone's heart to ignite?
And continue my never – ending ride!
If there ever were a competition for the Most Appropriate Title, this one wouldn't even get through the entries. You wouldn't expect anyone to write this for a 'work anniversary' as LinkedIn (ever so kindly) reminds me. But somehow, I managed to rig the competition to my favour and oddly enough, this seems to be perfect for My two years in BloodConnect.
Do note the personalisation, I say My.
My, because it's become such an important part of me as a person (mind you; I'll say I'm not 'just' a person but a force to be reckoned with) with a weird spelling (girl or a guy?) called Cearet.
My, because you never know what you chance upon. And sometimes, if you're lucky enough, you'll find what is exactly right for you. You'll feel as though you were made for this. And my chance was BloodConnect's volunteer application.
My, because, a home (away from home) is such a simple concept but sometimes, people spend their entire lifetimes looking for their familiar and happy place. When you feel a sense of belongingness to someone or to some thing, embrace it. And remember: nothing good ever goes away. This good thing will always stay with me.
My, because when you love the work you do (it still feels like work :P), there's nothing that can compare with that feeling. When you're passionate, your eyes light up and in that moment, that spark seemingly lasts forever. You'll do all you can, you'll give it your everything and even then you'll wonder what more you can give. I hope you never lose your sense of wonder (much like Lee Ann).
My, because you need people who'll tell you when you're being a jerk but who'll also tell you that you're downright amazing. They'll say mean things to you but never (ever) behind your back. Their honesty will be cringe-worthy, their feedbacks would be worse than onions. Take it all in. It'll make you a better person and a better volunteer. There will be days when you wouldn't want to work; go to these people, they'll turn it all around for you. Attend camps with them, attend GBMs with them and slowly but surely, they'll become like those flies at the edge of the windshield where the wipers don't reach and who always remain. Go, meet those flies.
Here's to the things/people/feelings/whatever you might want to call it that are essential to your being and who'll help you through life.
Remember, make this time your own. And come back here, I promise to listen to all your stories with the same love and enthusiasm as I am telling you mine.


As a young adult, I tried to make it work with pork chops. After all, pork chops tend to be inexpensive, and they have a proud culinary history. I fancied myself a competent home cook, but the results with the pork chops that I bought at the grocery store were almost always underwhelming. It wasn't until I started working at the meat shop that I figured things out.
Given the pork industry's emphasis on leanness and yield, it's hardly anyone's fault that the chops they cook at home might be a little uninspiring. Fortunately, there is a world of delicious, different breeds of pig out there, and a handful of committed, enthusiastic farmers who are raising them—and feeding them the right stuff. We're very proud to carry pigs from Eric Kreidermacher at Pork and Plants. Eric raises a breed known as the Red Wattle. The amount of fat on these animals is almost obscene, but it tastes like buttered popcorn, and the meat itself is luscious, juicy, steaky. It bears about as much resemblance to the pork I grew up eating as a minute steak does to a ribeye.
Learning about why our pork is special, and starting with a better product, period, was going to make a big difference in how my chops turned out. But I also had some things to learn—or rather, unlearn—about how to cook them. Our lead butcher, Scott Filut, had some important tips for me.
The first thing he told me was to dispense with the brining and the breading—the types of pork chops that we carry need neither. Prepare it simply: salt, pepper, and cook it to medium (about 140 for pork). Cook it in a cast iron pan, so all that fat can sear the meat and caramelize. If it's a thinner chop—3/4 of an inch or less—you can flip it back and forth on the pan for about ten minutes, and let it rest on a dinner plate for ten minutes before cutting into it. If it's a thicker chop—an inch or more—an oven finish is not a bad idea. Sear it on the pan for about four minutes on each side, and finish it in the oven for another four minutes if it's closer to an inch, ten minutes if it's closer to two. What's nice about finishing a chop in the oven is that you can apply a glaze—like our American Spoon Apple Cider Grilling Sauce—right before you pop it in.
It feels more and more rare to encounter food that tastes qualitatively different than what I would expect, but our pork has really blown my mind. What follows is my simple recipe for a perfect pork chop—I hope you enjoy it!
This recipe prescribes an oven finish for a pork chop about an inch and a quarter thick—about our standard size.
1). Salt your meat—I like Maldon flakes, but any kosher salt will do. You can salt your meat from an hour to a day ahead of time, or right before you're about to cook it. Avoid cooking meat that's been salted for less than an hour but more than ten minutes ahead of time—the salt pulls moisture out of the meat, before the moisture reabsorbs in more flavorful form.
2). Preheat your oven to 350.
3). Warm up your cast iron pan, or other heavy bottomed pan, on the stove to a high temperature. Use only a little oil to get things started—our pork chops are going to cook gloriously in their own fat. When a drop of water pools on the fat in the pan before steaming away, it means the pan is hot enough. If a drop of water sizzles away immediately, your pan still needs to get hotter. A little smoke is okay.
4). Sear your meat on the pan—you're looking for about four minutes on each side, but you can flip the chop as often as you like. Eight minutes of pan time should do you well. You can use a couple of those minutes to grab the chop with some tongs and sear the fatcap—it shouldn't take long.
5). Put the chop in the oven. For a chop that's an inch and a quarter thick, 4 minutes is all you need. For a thicker chop, 6-8 minutes will be what's required. Pull your chop out when the internal temperature registers 130 degrees.
6). Let your pork chop rest 10 minutes before serving. The carryover cooking will raise the internal temperature another 10 degrees, to about 140—a perfect medium for pork, just slightly rare.


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Sudip Paul
Sudip is a graduate student in the Department of Biomedical Engineering at Texas A&M University, College Station pursuing a M.Sc. degree. His research interests include wearable health monitoring, sensor design, and biomedical signal processing.
B.Sc, Electrical and Electronic Engineering, Bangladesh University of Engineering and Technology, 2015
Email: sudip.paul(at)tamu(dot)edu
Linkedin: https://www.linkedin.com/in/sudip-paul-bb850514b/
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Monsanto Gets Hit with $289 Million Lawsuit
by itadmin
The massive agricultural giant Monsanto just took a major hit in the court system for manufacturing products that are not safe for the public. A terminally ill man has been awarded $289 million in the first cancer-related trial against the controversial company.
Dewyane Johnson, 46, claimed in the lawsuit that his non-Hodgkin's lymphoma was caused by his use of Roundup weedkiller and one other Monsanto product during his work as a school groundskeeper.
The jury in a San Francisco Superior Court on Friday unanimously ordered the company to award Johnson $250 million in punitive damages and $39 million in compensatory damages, according to the Associated Press.
Dewyane Johnson thanked the jury and said he believes his case will set a precedent for many other cancer patients who should take legal action against the company.
"I'm glad to be here to be able to help in a cause that's way bigger than me," he said, according to the AP.
While rendering the verdict, the jury said that the packaging of the product should have indicated the health risks of using it. The Environmental Protection Agency says Roundup is safe to use if label directions are followed properly. But the World Health Organization has classified the product's active ingredient as a "probable human carcinogen."
Monsanto did not take the verdict lightly. They pushed back, vowing to appeal the case.
"We are sympathetic to Mr. Johnson and his family," said company spokesman Scott Partridge. "We will appeal this decision and continue to vigorously defend this product, which has a 40-year history of safe use and continues to be a vital, effective, and safe tool for farmers and others."
Do you think this is just the first of many cases to be brought against Monsanto? Do you believe Johnson's case will have an impact on other companies as well?
We look forward to seeing your comments at the end of this article.
— itadmin
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Archive for Getty
Mosaic of Food – Byzantine Cuisine
Once a year, the Getty Villa, Los Angeles' leading (and only?) antiquities museum puts on an event celebrating historical food culture. For me, these are at a nexus of my interests, being (surprise!) such a foodie as well as a history buff.
This year's event showcases the food of Byzantium. Sadly, most Americans are barley aware of this empire that (off and on) ruled half the western world for 1100 years, and is in itself the 3rd of 4 phases of the 2,500 year old Roman Empire (combining Republican, Roman Imperial, Byzantine, and Ottoman phases). But that's history. What about the food?
Food scholar Andrew Dalby has a new book on the topic, Tastes of Byzantium, and before the meal he spoke for an hour on the topic. Essentially, Byzantine food is a mid point between the complex sweet / salty / herbed Roman cuisine and modern Greek and Turkish (i.e. Mediterranean) food. A few years ago I went to a similar event on Roman food too where he talked.
The dinner is located in the central courtyard of the lovely Getty Villa main building, a reconstruction based on the famous Villa di Papyri near Naples.
And the meal was accompanied by lovely Byzantine secular music, of which you can hear a sample.
The special menu.
This pomegranate juice was delicious. I had about 5 glasses (sugar rush!). I suspect, however, that the original historical variant was probably less sweet, or even if sweetened, wouldn't have been with one of our modern easy dissolving versions (they probably used simple syrup). It might have been honey in the old days, which is very different.
Paropsides
Appetizers include figs, walnuts, and these incredibly delicious marinated green olives stuffed with honey, vinegar, and thyme.
Kalamata olives. Having just recently returned from Greece (and Kalamata), I can say that Kalamata olives are the best black olives I've ever had.
Multigrain bread with olive oil from Costa Navarino.
Grilled Eggplant with shaved bottarga and lemon vincotto. Coriander, parsley, oregano, and olive oil. The sweet, salty, herby notes here are distinctly Roman — but they are also representative of elements of both modern Greek food and of certain Italian dishes, particularly in rural areas.
Our wine selections are modern Greek. This white was typically quafiable and a good pairing.
Prodeipnio
Scallop and Caviar. Seafood foam of cream and egg whites, fish sauce, dill, fennel, minted pea puree, and crispy shallot.
This was a nice dish. Somehow it felt modern. I have to assume that even if the basic dish is ancient, the plating is highly modern. Individual plating entered Western Europe from Russia in the early 19th century, so I'm betting that Byzantine food was served (even at the Imperial level) from an elaborate central arrangement on the table. Still the tastes may be fairly authentic. Byzantine food apparently continued in the Greek and Roman tradition of liberal use of Garum, only loosing this important condiment with the Ottoman Conquest (1453). Garum is a salty/fishy sauce made from fermented fish innards that was used to add salt and umami to dishes for at least 2,000 years.
This Greek red reminded me of an Aglianico.
Deipnon
Cumin and Fennel rubbed lamb chop and loin. Oinogaros (fish sauce, dill, coriander, thyme, red wine, honey, costus). Garnished with pickled cabbage and leeks.
Pallekaria. Chickpeas, black-eyed beans, and fava beans with fresh parsley, dill, onion, and lemon.
This was a fabulous dish, and very interesting. The lamb was very tasty with a nice herby note (I have to assume they toned down the fish component of the Oinogaros for the modern palette). The salad was very unusual and lovely. It had a vinegary, herby quality and seemed to settle the stomach.
Epidorpio
Rice pudding with whipped cream and honey. Sugared almonds, cherries, and candied citron.
I don't know how authentic this one was, but it was a fabulous rice pudding (of which I'm a fan). The nuts and candied fruit added both texture and sweetness, plus a sort of Sicilian vibe that was vaguely reminiscent of a good cannoli. This is probably not unrealistic as Sicilian cuisine is one of the more traditional Italian zones and had many of the same influences as medieval Greece (Greek, Roman, Crusader, Arab).
All in all, this was a very interesting evening. Not necessarily as hedonistic as many of my dinners, but both tasty and highly intellectually interesting. The authentic past is lost, an elusive reality that shimmers all about us, but remains only in glimpses. I thoroughly enjoy the opportunity to bring even a part of it into blurry focus.
At the Roman Table
The New Cal Cuisine: Rustic Canyon
Food as Art: The Bazaar
Food as Art: Dark Illuminated Forest
CUR-ATE – Alexander the Great
Posted in: Food, History
Tagged as: Byzantine Food, Byzantium, Foodie Club, Getty, Getty Villa, Kalamata, Roman Empire
What better intersection of my interests than a meal based on Ancient Roman cuisine. On Thursday July 14 and 15th the Getty Villa offered a combination of lecture on ancient food and a meal of authentic Roman dishes based on the legendary recipes of Apicius. I had used this very same cookbook as the basis for our Empires of the Ancient World Ball back in 2006! The event page for the Getty dinner is here, although it might eventually go away.
We enter the new Getty Villa, which mixes a gorgeous setting, the lovely and semi-authentic original villa, and Richard Meier's over-modern Travertine slabs (I personally think the architecture of both Getty's should have been entirely traditional, as I DO NOT subscribe to the ornament is dead school of thought).
Food historian Andrew Dalby starts the evening by exploring dining practices in the city that once ruled the Mediterranean. He identifies the range of luxuries that comprised a fashionable meal 2,000 years ago: great wines, local farm produce, and exotic spices from India and beyond. Dalby illustrates how invitations and place settings at the table were calculated to impress, persuade, or seduce. Gaius Julius Caesar understood better than any of his rivals that food could serve as a means of persuasion. How did Caesar, a relatively unknown politician, build up the influence that made him a dictator and gave birth to a new political structure? Dalby shares examples from the ruler's feasts and entertainments to shed fresh light on this pivotal period of Roman history.
Andrew Dalby is an historian and linguist with a special interest in food history. He collaborated with Sally Grainger on The Classical Cookbook (Getty Publications, 1995), which explores the culinary history of ancient Greece and Rome and includes recipes adapted for the modern kitchen. His bookDangerous Tastes (2000), on the origins of the spice trade, was a Guild of Food Writers Food Book of the Year. His other publications include Empire of Pleasures (2000), which addresses food and other luxuries in Roman writings; light-hearted accounts of Bacchus and Venus (Getty Publications, 2003 and 2005); and a new biography of the Greek statesman, Eleftherios Venizelos (2010). His latest translation, Geoponika (2011), brings to light a forgotten primary source on food and farming in Roman and Byzantine times.
Then we proceed into the main villa for dinner.
The food portion was supervised by Sally Grainger, who trained as a chef in her native Coventry, England, before developing an interest in the ancient world and taking a degree in ancient history from the University of London. Combining her professional skills with her expertise in the culinary heritage of the Greek and Roman world, she now pursues a career as a food historian, consultant, and experimental archaeologist.
Grainger's recent projects include Roman food tastings at the British Museum and the Bath Roman Museum in England. She has demonstrated ancient cooking techniques for English Heritage and also Butser Ancient Farm, a reconstructed Iron Age village and laboratory for experimental archaeology. Grainger recently acquired an M.A. in archaeology and is currently researching the extensive trade across the Roman world of the fermented fish sauce known as garum. With her husband, Christopher Grocock, Grainger published a new translation of the Roman recipe book Apicius for Prospect Books. She has also published a companion volume of recipes, Cooking Apicius.
An aperitif of saffron and honey infused wine. This tasted pretty much the same as the "wine coolers" I made at my party by mixing Soave (a traditional Venetian white that lore has Livia the wife of Augustus praising) with honey.
A table showing off some imperial produce.
Artichokes, pomegranates, raddishes etc.
Suey!!!
More produce.
At the table we are greeted by a menu, and a sprig of aromatic lavender. The full menu can be seen here.
"Traditional White Spelt Loaf: spelt flour, bread flour, yeast." Rustic roman bread. Food this simple hasn't changed much, it was pretty bread-like.
"Cucumber in a Mint‐and‐Honey Dressing: cucumber, honey, fish sauce, vinegar, black pepper, mint."
"Sweet‐and‐Sour Egg and Leek Dipping Sauce with Crudités: cumin, myrtle berries, black pepper, parsley, leek, eggs, honey, white wine vinegar, olive oil, fish sauce"
The cucumbers were very tasty. The sauce was good too, it just had a slightly odd flavor that took a little getting used to.
It's worth mentioning the infamous Roman fish sauce, garum. This was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment. Although it enjoyed its greatest popularity in the Roman world, it originally came from the Greeks, gaining its name from the Greek words garos or gáron (γάρον), which named the fish whose intestines were originally used in the condiment's production.
Around the outside edge:
"Chicken Meatballs with a Dill and Rice‐infused Sauce:
Meatballs: chicken, pheasant, sweet wine, black pepper, fish sauce, egg, bread crumbs, dill hydrogarum (cooking liquor): pepper corns, fish sauce, sweet wine, water, Spanish camomile, celery leaves
Sauce: chicken stock, fresh green dill, black pepper, salt, celery seed, arborio rice, defrutum (boiled and flavoured grape juice)"
The meatballs were good, like chicken meatballs with a slightly sweet flavor.
Then in the center:
"Calf's Kidney stuffed with Coriander, Fennel Seed, and Pine Nuts: calf's kidney, pine nuts, fennel seed, fresh coriander, black pepper, pigs caul fat, fish sauce, olive oil"
I can't say I'm a big kidney fan, and this is, well kidney. It was rubbery, with a very very long finish. I just can't say it was a pleasant one. It's all the kidney's fault though, not the recipe per se.
"Oysters with oenogarum: fish sauce, white wine, honey, black pepper, ground celery seed."
Wow. These were interesting. The oysters are oysters, but the flavor in combination with the oenogarum was REALLY interesting. It added a pleasant, slightly vinegary, sweet briny taste which lasted in the mouth for a good minute or two. I could only describe it as "essence of maryland blue-crab aftertaste."
"Zucchini Stuffed with Calf's Sweetbread, Dressed with oenogarum and Served with Mixed Greens: zucchini, calf's sweetbread, oregano, lovage, fish sauce, eggs, black pepper, mixed baby greens."
These tasted good, but as usual it's hard for me to get over my brain aversion, although that was entirely psychological.
"Sea Bass Fillets in a Green Herb Sauce: sea bass, fresh fennel, coriander, mint, rue, lovage, honey, fish sauce, oil, black pepperMain."
Like herby sea bass!
"porcellum hortolanum: Whole Stuffed Roasted Pig
Stuffing: chicken, pork, eggs, cumin, fennel seed, oregano, savoury or thyme, pine nuts, parsley, pepper corns, pepper, salt, bread crumbs."
Now this was some good stuff. I was reminded of this crazy pig video (below). They have essentially taken a roasted pig, taken out everything inside, and then packed the skin together with sausage, the meat and all sorts of other goodies to make a giant piggy-shaped meatloaf!
The pig plated.
Shredded Cabbage and Leek with Coriander and Caraway: white cabbage, coriander, leek, olive oil, black pepper, caraway, fish sauce."
Roman cole slaw! Tasted like slightly sweet herby slaw.
"Beans in a Honey‐Mustard Sauce: black‐ eyed peas, pine nuts, honey, whole grain mustard, rue, parsley, cumin, white wine vinegar, white wine, black pepper, fish sauce"
Again slightly sweet and herby, with a distinct mustard taste. Actually very yummy beans.
2000 year old BBQ pork with beans and slaw!
"gastris: Sesame Sweetmeat: almonds, walnuts, hazelnuts, poppy seeds, sesame seeds, honey, black pepper."
I guess this stuff has survived more or less, because I've had this greek candy Pasteli that is very similar. Sweet and nutty, kinda dry.
"libum: Honey‐infused Cake Served with Apricot Patina: ricotta, eggs, flour, figs, white wine, honey, dessert wine, defrutum (boiled and flavoured grape juice), cumin, black pepper, apricots."
This is sort of the ancient version of biscuits with stewed apricots. But like all Roman dishes they are more willing to play with the conventional rules of sweet/savory. Hence, the black pepper! The overall affect was pleasant enough, but certainly not radical.
Luna watches over the festivities.
Overall this was a very enjoyable evening. While a bit strange to our palette, it did show how Roman food was anything but primitive (of course I already knew this :-)). Certainly this was a rare treat. Now I just have to find someplace that serves dormice in walnut sauce! It also made me further appreciate the job Celestino Drago did with adapting recipes from Apicus for our 2006 Ball, as they were nearly as authentic. We did, however, skip the kidneys!
To check out another Getty event involving my favorite Dionysian disciples, the satyrs, click here.
Or for some modern Italian dining, here.
Tagged as: A Culinary Adventure at the Getty Villa, Ancient Greece, Ancient history, Andrew Dalby, Apicius, At the Roman Table, Byzantine Empire, Eleftherios Venizelos, Garum, Getty, Getty Villa, History, History of Rome, Italy, Julius Caesar, Richard Meier, roman, Roman Empire, Roman Food, Rome


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Case Update: Unfair Dismissal, Workplace Policies and Underpayments
by Antonia Randles | Nov 25, 2019 | Legal
In this case update, we look briefly at 3 recent employment law cases, the full details of which are available on EI Legal's website.
Apprentice unfairly dismissed for refusing to work Sunday shift
The Fair Work Commission recently found that an apprentice painter was unfairly dismissed for refusing to work a Sunday shift. The apprentice had requested the Sunday off a few days prior, but the business, being under pressure to meet strict deadlines to avoid monetary penalties, refused his request.
When the apprentice failed to show for the Sunday shift the employer dismissed him via text.
The employer submitted that directing the apprentice to work was reasonable despite the fact that the apprentice had worked the preceding six days and was never paid penalty or overtime rates.
Ultimately, Commissioner Hunt found that the dismissal was unfair and told the employer that more should have been done to get the employment relationship back on track.
The case is a useful reminder that in most cases employers can only require an employee to work overtime where the requirement is "reasonable" in all the circumstances. And if employers wish to take action against an employee for refusing to work overtime (or follow some other direction), it is vital that the direction was a reasonable one.
Read EI Legal's full article here.
Workplace policies key to justifying dismissal of offensive employee
In another unfair dismissal case before the Fair Work Commission, it was found that the dismissal of an Energy Australia employee was not unfair after he repeatedly breached the company's Code of Conduct and Diversity and Inclusion Policy.
After being issued with a first and final warning for making offensive and discriminatory comments to colleagues 12 months prior to the dismissal, the employee was eventually dismissed after an investigation found that he had made two more inappropriate comments, including telling a colleague who was in a same-sex relationship that "people like you can't get pregnant".
In light of the comments, and the consultant's prior formal warning, Energy Australia dismissed the consultant.
Amongst other things, the case highlights the importance of properly drafted workplace policies. A Code of Conduct and/or Anti-Discrimination Policy which clearly sets out that derogatory or offensive comments are prohibited in the workplace is a useful tool in justifying disciplinary action against an employee whose behaves inappropriately in the workplace.
Employer to pay over $100,000 in penalties and ordered to engage an IR expert
A recent case before the Federal Circuit Court found that a Crust Gourmet Pizza located in Hobart underpaid four international employees by almost $10,000 over a 7-month period in 2016.
The directors of QHA Foods Pty Ltd, who operated the pizza business, admitted to treating the four employees differently to the store's Australian employees. For example, it was heard that the employer paid the international employees a $12 flat rate plus $1 per pizza delivery, despite understanding they were entitled to higher award rates and required the four international employees to travel longer distances to make deliveries compared to their Australian colleagues.
In addition to the above, it was found the employer also failed to keep record of their international employees' hours of work and provided Fair Work Ombudsman with altered timesheets.
Despite their preferential treatment, the Court found the Australian employees were also underpaid by approximately $6,000 due to the employer's incorrect interpretation of the Fast Food Industry Award 2010.
Judge Barbara Baker ordered the employer pay $80,000 in penalties, and the directors $12,000 each. Judge Baker also directed the company organise IR training for managerial employees.
The case highlights an increasing tendency of the courts to compel employers to seek professional IR help.
How Employment Innovations can help
Employment Innovations has over 25 years experience helping Australian business to successfully navigate the HR and Legal landscape. Supported by the team at EI Legal, our advisors provide assistance to companies looking to avoid claims for unfair dismissal or underpayments under the Fair Work Act. Contact Us today or call 1300 144 120 for a free consultation.


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Welcome to the Play'n GO website
As a premier gaming software provider, Play'n GO strives to provide the best gaming experience in a safe and responsible manner. Our products are designed for use only by people over the age of 18, please confirm your date of birth to continue.
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Royal Casino.dk case study
Company news | Return |
After 28 years of operating land-based casino operations in Denmark, the RoyalCasino Group teamed up with experienced online execs and online casino RoyalCasino.dk was launched. Within just three years of launching, they became a significant online casino presence in the region outgrowing the platform they were on and needed to switch to a more stable and adaptable platform to ensure the right foundation for continued growth.
Experiencing substantial growth in such a short amount of time, RoyalCasino.dk found that their current setup could not support their ambitions. They needed a platform partner who demonstrated the highest levels of stability and compliance, while also delivering integrations with the best solutions for business through an ongoing partnership where the quality of dialogue was core.
Having worked with the Play'n GO casino platform through another operator in the past, our platform was at the forefront of their mind when looking for a partner to fulfil their needs.
Ultimately, Play'n GO Platform Services turned out to be the best solution for RoyalCasino.dk. The added stability and adaptability of our platform, through our flexible micro-services model, gave RoyalCasino.dk the foundation that they needed to guarantee strong support for the growth of their operations.
RoyalCasino.dk CEO Per Petersen highlighted the migration process itself as a major positive when working with Play'n GO Platform Services:
"Migrating to the Play'n GO platform was quick, simple and on spec. What most impressed us was the detailed planning and preparation in the run-up to the migration itself, as well as the commitment of the Play'n GO Platform Services team, who worked tirelessly and in-sync with us. As a consequence, the migration itself was completed within a few hours with minimal impact to our business. True teamwork!"
The Play'n GO platform has helped augment RoyalCasino.dk and their online business considerably, since integration. Their online business continues to grow as focus and resources are now predominantly on growth activities rather than fire-fighting tech challenges. As a result, they've seen accelerated month on month growth which outpaces the growth prior to moving platform.
"The Play'n GO platform has allowed us to solidify and strengthen our online operation, so we focus on commercial growth rather than fixing technical hurdles. This foundation will allow us to continue to grow while scaling up the platform needs, all at the highest levels of quality."
We're going to be at G2E
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Play'n GO are off to the Races with Wildhound Derby
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Apple said on March 28 that it will unveil the next generation operating systems for the iPhone and the Macintosh computer at its Worldwide Developers Conference in San Francisco in June.
The company said the annual event will be held June 6-10 at San Francisco's Moscone West.
"At this year's conference we are going to unveil the future of iOS and Mac OS," Apple senior vice president of worldwide product marketing Philip Schiller said.
"If you are an iOS or Mac OS X software developer, this is the event that you do not want to miss," Schiller said.
Originally developed for the iPhone, iOS also now powers Apple's iPad tablet computer and the iPod Touch.
Apple said its engineers will host 100 technical sessions during the conference, which typically draws thousands of developers of programs for Macintosh computers, the iPhone, the iPod and the iPad.


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Why new recruit Toumani Diagouraga is already feeling at home at Plymouth Argyle
Paris-born midfielder talks about his move to the bottom-of-the-table League One club
Chris ErringtonFootball reporter
Toumani Diagouraga is Argyle's most recent recruit
Get Chris Errington's exclusive behind-the-scenes take on life at Argyle in his weekly Inside Home Park newsletter
Toumani Diagouraga has revealed his move to Plymouth Argyle has reunited him with one of the first friends he made in English football.
The powerful Paris-born midfielder crossed the English Channel when he signed for Watford at the age of 16.
He put pen to paper on his first professional contract in November 2004 as he came through the youth ranks at the same time as Joel Grant, who he has now teamed up with again at Argyle.
And 30-year-old Grant is not the only Pilgrims' player that Diagouraga has come across before during his career.
He told Herald Sport: "I know quite a few of them from past clubs. Everyone has made me feel welcome and I'm happy to be here.
"I know Joel, Lionel (Ainsworth), Jake Jervis and Sonny Bradley.
Plymouth Argyle manager Derek Adams on his choice of tactics and criticism from fans
"I played with Joel especially when I was 16 at Watford. I couldn't really speak English so I was with him all the time.
"It makes life a lot easier, to settle in and hit the ground running.
"You just play against people, play with people and you never know when you are going to bump into them again."
Diagouraga has plenty of Championship and League One experience during a career which has seen him play for, among others, Watford, Hereford United, Brentford and Peterborough United.
He was most recently at Leeds United, but parted company with the Championship club by mutual consent in August.
After being linked with a number of clubs, the free agent agreed to sign for Argyle and will try to play his part in turning around their fortunes.
The Pilgrims are bottom of League One, with only five points and eight goals from 12 games this season.
Diagouraga said: "I know this is a big football club. They get good crowds and the stadium is very nice.
Derek Adams on whether Toumani Diagouraga is ready to make his Plymouth Argyle debut
"You are always under pressure in football but one win can change momentum and all of a sudden everything is looking positive.
"There are definitely a lot of good players (at Argyle). From what I have heard, they just haven't got the luck they deserved at times."
Diagouraga got his first run-out for Argyle when he played for an hour of their 5-4 Central League victory over MK Dons at Coach Road, Newton Abbot, on Tuesday.
Diagouraga said: "I enjoyed it. It was good for me to get out there and play football again.
Plymouth Argyle striker Alex Fletcher is improving all the time, says Paul Wotton
"I don't think I'm 100 per cent fit but I'm getting there. Hopefully, it will be the quicker the better."
He continued: "I want to play football, like everyone else. I will do everything I can to get in the team and hopefully get some wins.
"I'm a defensive midfielder. I would like to think I'm quite composed on the ball and work hard for the team, to win the ball back and set up attacks.
"I know this division quite well. I haven't played in it for a few years but it should be okay. Hopefully, everything will be smooth and we can climb up the table."
Derek Adams
Paul Wotton
Sonny Bradley
Toumani Diagouraga
Plymouth ArgylePlymouth Argyle need extra strength in depth admits Steven SchumacherThe Pilgrims' boss has already signed Alfie Lewis and defender Romoney Crichlow during the January transfer window
Plymouth Argyle striker Ryan Hardie injury update after Sheffield Wednesday absence
Plymouth ArgyleThe Pilgrims' 12-goal top scorer was ruled out of the 4-2 League One defeat away to Sheffield Wednesday
Fit-again Plymouth Argyle defender James Bolton out to make up for lost time
Plymouth ArgyleThe 27-year-old has started the last two games for the Pilgrims after picking up a long-term injury in pre-season
Every word Ryan Lowe said about leaving Plymouth Argyle on Football Daily podcast
Ryan LoweLowe took charge at Championship club Preston North End last month with Steven Schumacher replacing him as Argyle manager
Plymouth Argyle player ratings as Sheffield Wednesday prove too good for them
Plymouth ArgyleManager Steven Schumacher described it as the Pilgrims' worst performance of the season
Plymouth ArgyleFit-again Plymouth Argyle defender James Bolton out to make up for lost time The 27-year-old has started the last two games for the Pilgrims after picking up a long-term injury in pre-season
Plymouth Argyle need extra strength in depth admits Steven Schumacher
Plymouth ArgyleThe Pilgrims' boss has already signed Alfie Lewis and defender Romoney Crichlow during the January transfer window
Mixed emotions for Adam Randell despite superb first Plymouth Argyle goal
Plymouth ArgyleThe 21-year-old scored with a free-kick during the 4-2 League One defeat away to Sheffield Wednesday at Hillsborough
Devon Air AmbulanceMan dies after Devon Air Ambulance called to YelvertonMedics were requested after a man struggled to breathe


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// This file is automatically generated.

package adila.db;

/*
 * Motorola Moto Defy XT
 *
 * DEVICE: tinboostplus_cdma
 * MODEL: XT555C
 */
final class tinboostplus5fcdma_xt555c {
    public static final String DATA = "Motorola|Moto Defy XT|";
}

redpajama_set_name: RedPajamaGithub


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The 1974 Milan–San Remo was the 65th edition of the Milan–San Remo cycle race and was held on 18 March 1974. The race started in Milan and finished in San Remo. The race was won by Felice Gimondi of the Bianchi team.

General classification

References

1974
1974 in road cycling
1974 in Italian sport
1974 Super Prestige Pernod

redpajama_set_name: RedPajamaWikipedia


Navel Oranges and Comice Pears make a perfect gift for those hard-to-buy-for people on your list. Food always fits, and this box of premium fruit is so high quality, they've never tasted anything like it. Navel Oranges are America's favorite variety and they always make a welcome gift. Seedless, sweet and easy to peel, they're full of vitamins C and A, fiber and potassium, making them as healthy as they are delicious. Comice Pears are a fruit lover's favorite, known for their extreme juiciness and sweet, succulent flavor. They're also a good source of dietary fiber and vitamin C and they also pair well with cheese. No need to tell them the healthy part; they'll enjoy the taste.


Oasis Oil Tools Co., Ltd, always adhere to the "development on innovation, development on efficiency and treat customers with honesty" business philosophy.
2005Y-Kingdrilling Machinery Co. , Ltd is established, professional in down the hole tools research, design, production,sales.
4. Provide a simple and convenience for you. Perfect mobile mate.


Last week NZD had been supported by GDT Price data and Manufacturing Sales.
The support rests at 0.71670 with resistance at 0.72190 which the weekly pivot point at 0.71820 is located in between the lines. The EMA of 10 is moving with bullish bias along the ascendant channel and it is above the EMA of 100 and 200. The RSI is falling towards the 50 level, the MACD indicator is in positive territory and the Stochastic is showing downward momentum. The ADX is showing sell signals. The price is in the Ichimoku Cloud and below the Chinkou Span. The Tenkan-sen is showing a downward trend while the Kijun-sen is showing a horizontal trend. While considering the short term pullbacks, the pair seems to be growing up in long term trading targeting 0.73.


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René Clément [klemɑ̃] (18. březen 1913 Bordeaux – 17. březen 1996 Monte Carlo) byl francouzský filmový režisér a scenárista. Získal dva Oscary za nejlepší cizojazyčný film (1950, 1952).

Životopis
Vystudoval architekturu na École des Beaux-Arts. První krátký film natočil roku 1936, ve spolupráci s Jacquesem Tatim. Poté se věnoval dokumentárnímu filmu a byl tak jeho průkopníkem ve Francii. Po druhé světové válce, roku 1945, natočil hraný film o francouzském hnutí odporu nazvaný Bitva o koleje (La Bataille du rail), který z něj udělal hvězdu domácí kinematografie. Získal za něj roku 1946 cenu poroty na festivalu v Cannes. Brzy přišel i úspěch v Americe - Clément krátce po sobě získal dva Oscary za nejlepší neanglicky mluvený film, roku 1950 za Au-delà des grilles s Jeanem Gabinem v hlavní roli a roku 1952 za Zakázané hry (Jeux interdits). Za první jmenovaný film získal i cenu pro nejlepšího režiséra v Cannes, za Zakázané hry pak Zlatého lva na festivalu v Benátkách a cenu BAFTA. V Cannes později bodoval ještě se snímkem Monsieur Ripois (1954, cena poroty), kde zářil Gérard Philipe, v Benátkách se zolovskou adaptací Gervaise (1956). Ta mu zajistila i druhou cenu BAFTA (1956). K oceňovaným snímkům patří i Kráska a zvíře z roku 1946, která vznikla ve spolupráci s Jeanem Cocteau, a kde začala hvězdná kariéra Jeana Maraise, thriller V plném slunci (1960), který zase "udělal" Alaina Delona, či další thriller Cestující v dešti (1969) - Marlène Jobertová za výkon v tomto snímku získala italskou cenu David di Donatello. V roce 1984 byl Clémentovi udělen César za celoživotní dílo. Roku 1990 byl jmenován prezidentem francouzské Akademie.

Reference

Externí odkazy

Francouzští režiséři
Držitelé Oscara
Narození v Bordeaux
Úmrtí v Monte Carlu
Narození v roce 1913
Úmrtí v roce 1996
Muži
Narození 18. března
Úmrtí 17. března


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S2S4E
Energy demand
Climate services R&I
Forecast Outlooks
Temperature extremes
Case studies and factsheets
Factsheets Guide
Climate Sprint
The Tall Tower Dataset: a unique collection of high-quality wind data from around the world
The Barcelona Supercomputing Center has produced the first global dataset containing tall tower wind information to boost the use of these data and help deliver trustful seasonal climate predictions to the energy sector.
A tall tower consists of a high vertical pole of 100 metres in which anemometers and vanes can be installed at different heights to measure wind speed and direction. Since the hubs of modern turbines are located at around 100 metres above ground, observations taken at these heights are more accurate than those measured at surface level.
Climate scientists at the Barcelona Supercomputing Center (BSC) have created for the first time a global dataset containing tall tower wind data. The Tall Tower Dataset aims at boosting the use of these data within different sectors, especially the wind power industry and the climate research field.
"A total of 311 tall towers located around the world were identified, and we provide their basic information in the Tall Tower Dataset. Furthermore, we provide the quality-controlled wind speed data from 181 of these towers," explains Jaume Ramon, climate scientist and PhD student at the BSC, who has been in charge of compiling, formatting and quality controlling all the collected data.
Gathering the data and correcting for errors
The gathering and standardization process of the tall towers' meteorological data required extensive work. Wind measurements at the heights of wind turbines are not easy to approach, because they usually belong to private companies or are stored in sparse datasets that are difficult to find and use. The first task was to identify all these existing datasets and contact their owner institutions to collect the information. "We exchanged hundreds of mails requesting the data from each of these contacts," says Ramon.
Once the data were collected, they had to be delivered in a standard format in order to be useful. "We adhered to the CF (Climate and Forecast) conventions, which are widely employed when storing climate data", specifies Ramon. The quality control process is also key, as it allows to detect errors that would make the data unreliable. "For example, negative wind speeds are physically inconsistent; or too abrupt changes between two consecutive wind speed values are not likely to occur. In both cases, those values have to be removed", he adds.
Providing the energy sector with trustful seasonal climate predictions
One of the research lines focuses on delivering trustful seasonal climate predictions to the energy sector, especially for wind energy generation. "Scientists have started to use tall tower data more systematically in climate research studies. The verification of climate products, such as reanalysis datasets or seasonal predictions, is one of their potential applications," Ramon says.
Indeed, the Tall Tower Dataset has allowed to select the reference reanalysis (ERA5) used in the Decision Support Tool (DST) of the S2S4E project to bias-correct the seasonal wind predictions. In this regard, past climatological records are highly needed to increase the quality of those climate predictions.
The creation of the Tall Tower Dataset, which delivers a unique collection of high-quality tall tower wind data from all the continents across the world, has been documented in the Earth System Science Data journal. Besides Ramon, the development of this web catalogue has been made possible thanks to an interdisciplinary team working at the Earth System Services group within the BSC. The expertise of the group ranges from fundamental research in climate and atmospheric composition modelling to the liaison with socioeconomic sectors that can benefit from these services.
The dataset is freely accessible at talltowers.bsc.es.
Written by Jose L. Cánovas (BSC)
Picture: Tall tower at Hyytiälä forest in Finland. Author: J. Yus-Díez
Want to be updated on the latest S2S4E news?
Tweets by S2S4E
Albert Soret (BSC), Project Coordinator.
The S2S4E project has received funding from the European Union's Horizon 2020 research and innovation programme under the Grant Agreement No. 776787.
email: s2s4e@bsc.es
Barcelona Supercomputing Center (BSC-CNS) | Earth System Services, 2020. Legal Notice | Credits


I didn't sleep well last night. Having put myself to bed at a reasonable hour, I spun in fitful sheet-tangles trying to find that just-right bodily pose that would release my mind to dreamland. But dreamland itself proved fitful, with vividly distressing dreams from which I woke-wide around 4 am. I finally fell back asleep, hard, just in time to greet this groggy day.
Somewhere in the night, as the stress bogeys pressed in hot and heavy, my brain produced this lovely, lilting line from Hamilton as a prayerful antidote. It played on a loop and stays with me today.
I have not been a political person. In part because I don't like conflict, but also because I generally don't feel confident to speak on political issues. My heart directs me toward encouragement rather than confrontation.
I didn't sleep in part because I haven't been writing. I haven't been writing because I don't know what to say in light of all the literal and figurative whirlwinds decimating our beautiful world.
Gun control laws need immediate and serious revision. Private citizens of sound mind who have passed a background check may have their guns, but private citizens don't need silencers and automatic weapons.
Puerto Ricans are Americans struggling for survival and need all the help the U.S. can provide. If you would expect your country to help you in time of disaster, then you should demand as much for them.
Kneeling is a peaceful and prayerful pose. Kaepernick et al. aren't protesting the flag but police violence against people of color. They aren't disrespecting the military or our country but using their First Amendment freedom and position of power to shine a spotlight on injustice. Like Jesus, who used His power to get down in the dirt with those who suffered injustice.
Global Warming is not fake news but a scientifically proven reality, and the EPA and our National Parks need protection.
Giving tax cuts to the rich and stripping health care from the poor makes no sense.
We need bridges more than walls, and taco trucks on every corner would be down-right delicious.
October 4 is National Taco Day, and I strongly recommend you try my new fav taco recipe.
The original recipe comes from a partnership between the Sarno brothers at Wicked Healthy and Purple Carrot, a plant-powered meal prep company. I first heard about Chef Chad Sarno through UC Davis Department of Integrative Medicine (follow their blog for great information about nutrition and plant-based eating). And friends have shared rave reviews of Purple Carrot. Though I don't need a meal prep service at this point, I am grateful that they are willing to share their recipes.
For the original recipe they made tostadas with mango salsa. I dropped the salsa and added jalapeno; and tostadas or soft or crispy tacos, any way you serve it, this recipe = delish!
Combine lentils and water in a saucepan. Bring to a boil, cover, and reduce heat to low until water has been absorbed, about 14-17 minutes. The lentils should become soft and porridge-like. If necessary, use a potato masher or fork to mash them, and stir in the lime juice.
If you're making tostadas, preheat the oven to 400 and toast tortillas for 10-12 minutes.
In a large skillet, saute onions for 3 minutes. Add garlic, bell peppers, and jalapeno and continue cooking, stirring occasionally, for another 5-10 minutes until veggies are soft and carmelized.
To serve, add lentils to tortillas or taco shells and top with fajita veggies, cabbage/lettuce, avocado, and cilantro.
If you have lentils left over, reheat with a drizzle of oil and more lime juice.
We are indeed lucky to be alive and, look around, we are alive right now. Let's eat more tacos, kiss one another's boo boos, love and protect each other and our world, and do something each day to make life on earth a better place for everyone.
This entry was posted in cooking, Uncategorized and tagged freedom, Hamilton, Kaepernick, politics, Purple Carrot, tacos, take a knee, UC Davis Department of Integrative Medicine, Wicked Healthy by Milagro Mama. Bookmark the permalink.
Go Siv! Shout the truth whenever you feel the need!


text:
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types.img = require('./lib/img')
types.js  = require('./lib/js')
types.css = require('./lib/css')

app.use(express.bodyParser())

function refreshCache() {
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}

refreshCache()
setInterval(refreshCache, 1000 * 60 * 60 * 2)

// API args:
//  + js   = array
//  + css  = array
//  + img  = array
//  + vars = obj

app.get('/', function (req, res) {
  res.send('Bootstrap Server - w/cache. <3');
})

app.post('/', function(req, res) {
  var dist    = []
    , started = 0
    , params  = {}
    , archive = new zip()

  params.js   = req.body.js   && JSON.parse(req.body.js)
  params.css  = req.body.css  && JSON.parse(req.body.css)
  params.img  = req.body.img  && JSON.parse(req.body.img)
  params.vars = req.body.vars && JSON.parse(req.body.vars)

  Object.keys(types).forEach(function (type) {
    if (!params[type] || !params[type].length) return
    types[type](params, complete)
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  function complete (err, files) {
    for (var i in files) archive.add(i, files[i])
  }

  res.attachment('bootstrap.zip')
  res.send(archive.toBuffer())
})

app.listen(process.env.PORT || 3000)


Another installment of The Ship! You can get caught up with parts I, II, III, IV!
It was decided at the meeting, that we wouldn't bother the fully immersed until we knew what was on the rock. We decided we would send whoever volunteered, to investigate. I, of course, along with Ansel, chose to go. Opal elected to stay behind, she would continue the maintain the ship and monitor us. From there, another 50 agreed to accompany us.
We spent several months preparing for our departure while the ship meandered closer to the rock. Our androids continued to send back information about the planet. We accounted for every foreseeable possibility; we may not survive the journey, the landing through the atmosphere, how much power we need, the possibility of hostile life and the very reality, we would likely never see this ship again.
Our rocket was stocked and we were as ready as we could be. I was beyond thrilled but admittedly, even then I was scared about what we would find. What would life look like there? Would this place welcome us or would we be invaders?
We strapped ourselves in and began our initial checks. We would be in the rocket for several weeks before we actually landed on the planet. I didn't want the ship to be pulled too strongly into the orbit of the rock, in the case this is all a big waste of time and resources. So, we set sail into the vacuum and set our aim on the blue and green rock before us.
Being in the rocket, was worse than the ship. There wasn't anything to do, but wait and try not to let our fear and anxiety get the better of us. It was like telling ghost stories as kids, describing the utter terror of the unknown.
None of us had ever actually landed a rocket anywhere. Ansel and I had run through hundreds of simulations in our preparation but a simulation hardly compares to actually doing it.
Structurally, we knew the rocket would probably hold up through the atmosphere. We did not, however, know what we were going to land on. The ship would shake and rumble as it catapulted toward the rock from space. The exterior would catch fire in spots and I imagine we looked like a shooting star, crashing into the side of the rock, if anyone had been around to witness.
That's exactly what we did, smacked down in, with catastrophic, cacophony of metal. I guess we use better brakes next time.
I don't know how long it was before I heard Ansel calling my name and shaking me. I woke up, still strapped to my seat. His face was bleeding and my whole body ached.
"What is that?" I croaked through my helmet. My body felt so heavy.
"The gravity is a bit stronger than we expected but you get used to it. Take your helmet off," he replied.
"Your face is bleeding," I said, removing my helmet and cracking my neck in the process.
"What was it they said it that old movie? Just a flesh wound or something? He chuckled.
"How can you laugh and make jokes? What happened?" I asked.
I began to unstrap myself from my seat and remove my suit.
"Can you pry the door open? Check on the others? I'll see if I can reach Opal." I said.
Ansel helped me to my feet. I was shocked to find nothing was broken but it certainly felt like everything was. Ansel went to the door and open the panel beside it to activate the manual latches. I got to work on the radio. My hope was minimal that I could get anything from it, the entire flight deck was dead but ideally, I could re-route power from somewhere.
The door from the flight deck creaked open.
"Oh…" was all I heard from Ansel.
He said nothing and I felt something on my skin for the first time in my entire life. What was it? I walked over to him, his eyes locked on the other side of the door, a golden light was hitting his face. I have never seen light like that before and what was touching my skin?
I stood next to him and turned to see what he saw. A comfortable warmth hit my face as I was bathed in the same golden light. It was air on my skin. Real air for the very first time.
It took me a moment to realize the rest of our rocket had torn off and was scattered about around us. That explains why we didn't have any power. I wasn't expecting the rock to be so loud and quite at the same time. You would hear the air in the trees, as it whistled through. The colors you could see that are just here and not made by humans.
From a distance, we saw the passenger deck of the rocket. Around us, where tall structures that seem to fit in stark contrast to the wilderness that was working to consume them. These structures were old and falling apart but they jutted from the rock and touched the sky. They were all around us in various forms of decay. The ground was made of rock in many places, but green hair and leaves exploded from the cracks in the rocks. The green crept up the sides of the structures as if to lay claim to each of them.
I didn't say anything for a long time and just stared at everything before us.


I flew on United Airlines during a recent trip to Lisbon. I arrived to Newark Liberty International Airport early with my husband and our friends. We swiftly made our way through security and to our terminal to grab dinner. Afterwards, we walked over to our gate.
Shortly before boarding was set to begin, the gate agent announced our aircraft had a technical issue and was being examined. Take-off was delayed about 30 minutes. We kept receiving notifications on our phone with the new times, each about 30 minutes later. However, about an hour after our original take-off time, the agent announced the problem was resolved and boarding started. I was slightly hesitant, as the issue seemed to resolve quickly, though I hopped in line and boarded the aircraft.
Once settled in our seats, the pilot apologized for the delay and announced they were waiting for paperwork on the maintenance before we could take-off. We waited close to 30 minutes when he came on again to say they found another issue. The maintenance team would take a look and assess whether the problem could be fixed. Finally, the pilot said the issue was enough of a concern the aircraft could not fly that night. Though we were inconvenienced, I appreciated the pilot's attitude and the help of the crew.
Since the maintenance problems began earlier, United already had another plane waiting for us. Thankfully, we only had to walk over a few gates and the boarding process began for the second time after a brief wait.
We didn't have a connecting flight, so our only inconvenience was extra time at Newark and a delay to begin our vacation in Lisbon. United emailed each passenger a link to a travel voucher to make up for the delay. Though the experience wasn't perfect, I appreciated the customer service and look forward to using my voucher on my next trip.


After a great sleep, breakfast and a morning nap, we set out to find Agua Termales, the hot springs 6km out of town. We asked some locals to point us in the right direction and set out on foot. For the first time in over a week, we had cloudless blue skies and the temperatures returned to the high twenties. The 2km to the highway was shaded by the tall colonial buildings lining the coble stone streets, but the highway was blistering hot. We decided to flag down a bus to take us to the cut off for the hot springs. We jumped off the short 2km bus ride and the driver insisted that we not pay for the ride. We know that it's because they wanted to take care of the gringo baby walking in the full sun. The final 2km had us walking up and down hilly back roads, completely surrounded by lush, cloud tipped mountains and aside from a sole SUV, we had the hike all to ourselves.
Now sweating head to toe, we quickly stripped down to our bathing suits and jumped into the hot springs. Hot springs are usually designed with man-made pools of varying sizes and temperatures so there is always something for everyone. The largest pool was warmer than most swimming pools and the smallest one was about the temperature of a hot tub. Asher, we spent five hours getting in and out of the passively fed pools and you were in your glory. We met a nice family who emigrated from Honduras to the USA and had returned for a week to visit family. They were amazed to see that you were traveling at such a young age, especially overland on chicken buses. They generously bought us some lunch and you enjoyed your first taste of fried plantains. It wasn't long before we were back in the pools, splashing around and making more friends. As we laid back looking out at the four tiered pools of emerald warm water, we talked about just how happy we were with our decision to spend such quality time together as a young family with minimal stress and maximum adventure.
The warm water rubberized our legs and saturated our stamina so we were not up for tackling the 6km hike back to Gracias. We asked the American-Hondurans to give us a ride to the main road in their SUV and they happily made room for us. 2km down. We then flagged down a pick-up truck of sugar cane farmers, jumped in the back and even you hung on to the railings, realizing there was a lot more wind than normal. They also refused to take Lempira from us. 4km down. You fell asleep on the final 2km walk back to our hotel and stayed that way for three hours. OUT COLD! As your mom and I walked hand in hand, we talked about what a trooper you have been throughout this trip and about just how much we love our water baby.
For dinner, we had our new kitchen-less favorite; tomato avocado sandwiches, then we spent the evening strolling around park central with you on my shoulders. We visited the large white Catholic Church, took pictures by the huge Christmas tree, rode the slide at the park, played with the hundreds of kids that swarmed the jungle gym and watched the pupusa lady whip up our favorite Latin American fare. Happily tired, we returned to our room and were asleep before our heads hit the pillow. Again, gracias, Gracias.
Just love all your pictures and the stories of your travels are wonderful. Enjoy your time.
Thanks for the comment! We are enjoying every minute!
Wow the hotsprings look amazing! Sounds like you have met some extemely generous people in Honduras. Love the photos, especially the black and white of Asher and Alyssa. The photo of Jim and Asher with the Christmas tree is lovely too. Feliz Navidad!! This reminds me of much merriment in the past when Jim rocks this out on the piano! We are missing you all especially at Christmas. It won't be the same here without you.
Lol it seems like you guys don't even need to bring a wallet with you all you need is Asher he seems be the only curency you require. His cuteness is priceless and everyone knows it. What we all wouldn't do to jump in those hot speak da with you. Sending our love.
Yeah…Mikey and Tessa would love it in the hot springs and the fruit markets. They would make friends so quickly!
Asher, tonight we will miss you. We are having our Family Christmas this evening. Mom & Dad and Asher as Mom VB said, "You all will be missed!" Your Aunt Annie and cousin Tessa will be leading the Karaoke and Uncle Gord will play guitar and strum out the Christmas carols. From all the family, we send our love & music. We have no snow and it is very mild. It sounds so amazing that you are getting in the water so much and now even the hot springs. I hope the huge Christmas tree is creating the feeling of family and Christmas until we can all be together. Hugs to everyone.
Wish we could be there with everyone. Merry Christmas!


May 31, 1804: Jeanne-Louise Dumont (Farrenc) is born in the rue et maison de Sorbonne in the eleventh (presently fifth) arrondissement of Paris, French Republic, second of three children born to Jacques-Edme Dumont, the court sculptor, and Marie Elisabeth Louise Courton. Her parents are married by common law.
September 29, 1821: Jeanne-Louise Dumont (17) marries Aristide Farrenc, music publisher, musician, and composer, in Paris.
February 24, 1826: Louise Farrenc (21) gives birth to her only child, Victorine.
April 13, 1840: The Piano Quintet no.1 op.30 by Louise Farrenc (35) is performed completely for the first time, in Paris.
October 28, 1840: Piano Quintet no.2 op.31 by Louise Farrenc (36) is performed for the first time, in Paris.
September 10, 1842: Louise Farrenc (38) and Henri Herz (39) are appointed to the position of Professor of Piano at the Paris Conservatoire, effective 15 November. They will both teach female students. Herz will be paid 200 francs more than Farrenc.
February 23, 1845: Unable to get a hearing in Paris, Symphony no.1 by Louise Farrenc (40) is performed for the first time, in Brussels.
May 3, 1846: Symphony no.2 op.35 by Louise Farrenc (41) is performed for the first time, in Paris.
April 22, 1849: Symphony no.3 by Louise Farrenc (44) is performed for the first time, at the Paris Conservatoire. Despite the fact that it is programmed with Beethoven's (†22) Fifth Symphony, it is received well.
March 19, 1850: Nonet op.38 by Louise Farrenc (45) is performed for the first time, in an all-Farrenc program in the Salle Erard, Paris. 19-year-old Joseph Joachim plays violin in all the works. It is a very successful evening.
March 25, 1851: Violin Sonata no.2 op.39 by Louise Farrenc (46) is performed for the first time, in Paris.
April 8, 1861: Two years after the death of her daughter, Louise Farrenc (56) returns to society in a musical evening at Erard's in Paris. Her music is played, but, more importantly, she and her husband Aristide launch Le Trésor des pianistes, a collection of keyboard works from the last 300 years which they have jointly edited. It receives a very positive popular and critical response.
September 28, 1861: Ambroise Thomas (50) reports to the Académie des Beaux-Arts on behalf of the composers' section on who should receive the Prix Chartier. He recommends it be divided between Adolphe Blanc, Eugène Sauzay, and Louise Farrenc (57). However, the full membership rejects the recommendation and gives the entire prize to Louise Farrenc.
January 31, 1865: Music publisher Aristide Farrenc, husband of Louise Farrenc (60), dies suddenly at his home in Paris.
June 26, 1869: The Académie des Beaux-Arts votes to award the Prix Chartier to Louise Farrenc (65) for a second time.
January 1, 1873: Louise Farrenc (68) retires from her position as Professor of Piano at the Paris Conservatoire.
1989: Students begin boycotting classes in Beijing to call for democracy.


Frank Thibodeau of Artiman Ventures, a Palo Alto venture capital firm, is on a mission. For the past four years, Thibodeau has been tenaciously pursuing ways to improve the quality of a certain class of composite materials, the reinforced plastics used to make a broad variety of high performance products in the aerospace, automotive, marine and sports equipment industries. Think spaceships, race cars, boat hulls and tennis rackets.
Thibodeau, who is well versed in the science and economics of composite materials, wanted explore new techniques for making stronger, more versatile composites that are less costly to produce than the current models. Armed with some promising initial data from research at the University of Hawaii, Thibodeau sought out the right expertise to test these theories. He found that talent in an interdisciplinary research team in the University of Minnesota's College of Science and Engineering.
Through Adama Materials, a startup company launched to commercialize the technology, Thibodeau funded a two-year research project at the U of M led by Dr. Chris Macosko, a chemical engineering professor and polymer expert, and Dr. Andreas Stein, a chemistry professor with expertise in nanocomposites and materials chemistry.
Fiber-reinforced composites, the kind used in high-performance plastics, generally consist of a fabric or substrate (glass, carbon or other fibers) combined with a polymer matrix (glue, epoxy or resin of some kind). The problem is that the polymers used can be brittle and unable to adequately absorb impact. This can lead to cracking. Existing technologies for making polymers tougher have drawbacks though: as the polymer increases in durability, it becomes more flexible, bendable, and decreases in strength.
Recent advances in composite materials have explored the use of modified nanoparticles, such as graphene, to make the polymers stronger without losing other properties. (Graphene was the subject of the 2010 Nobel Prize for Physics and is now being touted as a "miracle material.") Up until now, the quantities of graphene needed to strengthen the polymer have been relatively high. While the properties are there, the cost is increased significantly as more graphene (or filler) is used, making the option less appealing. In their research, Macsosko and Stein are perfecting a method that requires a much smaller percentage of filler than previously thought.
The new technology, which has a patent pending through the University of Minnesota, was recently licensed by Adama Materials through the U of M's Office for Technology Commercialization. As Adama Materials takes this technology into the growing composites market, the discovery has the potential to have a major impact on the high performance plastics industry.
In addition to the exciting technological advances that resulted, there's another reason to celebrate this successful collaboration. It's the first MN-IP sponsored research agreement to have a license deal finalized.
MN-IP, or Minnesota Innovation Partnerships, is a U of M program launched in December 2011 to provide more security and flexibility to companies interested in sponsoring research at the U. As a venture capitalist, Thibodeau was attracted to the MN-IP model, which allowed him to secure an option to an exclusive license for the technology up front, eliminating the need for lengthy, and sometimes costly, negotiations once the research is complete.
Sponsored research, like the kind conducted by Macosko and Stein, provides critical resources for conducting research that has the potential to address important societal needs, such as developing medicines for life-threatening illnesses or developing new food processing techniques to ensure the food we eat is safe. On the flip side, it fulfills an industry need for specialized research that does not require substantial investments in infrastructure, equipment and staff.
Perhaps a less acknowledged benefit is that it gives graduate students, who play a large role in most research projects, the opportunity to get direct experience working with industry. And since many graduate students ultimately end up seeking jobs outside of the university, this experience is invaluable as necessary training for the students. In the end, it also ensures a well-trained workforce.


text:
Kamanda Mahadev or Kamadeshwar Mandir () is one of the temples of Lord Shiva, located at a distance of 2 kilometres north of Satpuli in the Pauri Garhwal district of Uttarakhand, India.

Hindu temples in Uttarakhand
Shiva temples in Uttarakhand
Pauri Garhwal district


text:
HipHop Over Everything
19 Years Ago T.I. Dropped His Debut Album 'I'm Serious'
I'm Serious is the debut studio album by American rapper T.I., released on October 9, 2001 through Arista Records.
The album included guests appearances from Pharrell Williams of The Neptunes (who called T.I. "the Jay-Z of the South"), Jazze Pha, Too Short, Bone Crusher, Lil Jon, Mac Boney, Pastor Troy, P$C and Youngbloodz. The album featured production from DJ Toomp, Craig Love, Maseo, Brian Kidd, The Neptunes, Jazze Pha, Yung D, Lil Jon and T.I. himself.
Despite the album's guests appearances and production team, the album peaked at #98 on the U.S. Billboard 200 chart, and only sold over 165,000 copies in the United States. Upon its release, critics pointed to the fact that many of the tracks sounded the same and that a few were blatant rip-offs.[4] Other critics commented saying, "T.I. claims to be the king of the South, but fails to show and prove. He does, however, have potential. If his talent ever matches his confidence, he may just be headed for stardom."
Due to the poor commercial reception of the album, T.I. asked for a joint venture deal with Arista Records or be released from his contract; he was subsequently dropped from the label. It is his lowest-selling album to date with only over 270,000 copies sold. Via wikipedia.com
I'm Serious
Lou Jefe is the World's Next Best Hip-Hop and Rap Rising Sensation
Maryland Court of Appeals Approved of Using Rap Lyrics as Evidence in Trail
Dough the Freshkid Drops a New Video for "BLOW," Off His Latest Classic Album "Tal's Cafe"


text:
Q: How to duplicate data written to a http response .pdf file? I am trying to duplicate the text written to a .pdf file (http response).
For example:
I'm writing two datasources to a pdf file, I need to duplicate it three times (so there are 4 pages in de .pdf file instead of 1).
Currently the data is written to the file as following (not all lines of set parameters are below):
reportViewer.LocalReport.DataSources.Add(header);
reportViewer.LocalReport.DataSources.Add(body);
reportViewer.LocalReport.SetParameters(parameters);

byte[] bytes;

bytes = reportViewer.LocalReport.Render("PDF", deviceInfo, out mimeType, out encoding, out extension, out streamids, out warnings);

Response.Clear();
Response.ContentType = mimeType;
Response.AddHeader("Content-Disposition", "inline;filename=" + name + "." + extension);
Response.OutputStream.Write(bytes, 0, bytes.Length);
Response.End();

I need the following data in the .pdf file:
page 1: header and body
page 2: header and body
page 3: header and body
page 4: header and body
I couldn't duplicate the following code three times:
bytes = reportViewer.LocalReport.Render("PDF", deviceInfo, out mimeType, out encoding, out extension, out streamids, out warnings);

How could I get the four pages in the .pdf file?
Thanks in advance! :)

A: *

*Open PDF using third party lib prior to writing

*Copy desired pages as many times as needed or wrap them in XOBject and add references to this XOBject from new pages

*Write the response

I use Apitron PDF Kit library for my PDF processing tasks, but there are many of them available free and paid.

redpajama_set_name: RedPajamaStackExchange


Qty-21 of Heavy Duty Work Bench 72" x 32" $275.00 each - with wrist strap receptacles built into the front edge and a flush mount ground bolt system built into the surface.
Please call Lauren at show contact info with any questions.
MA Sales tax may apply.