Need a super simple, quick, Chef's quality dinner for a busy day to serve your guests? You can have this Garlic Butter Tuscan Shrimp in Creamy Wine Sauce on the table in under 30 minutes and it's packed with my favorite Italian flavors!
This Creamy Dreamy Garlic Butter Tuscan Shrimp is so crave-worthy! With just a little twist on the copy-cat version from Olive Garden.
Not everyone loves of sun-dried tomatoes and for some people, they have a high sodium content. So I thought we'd try Fire Roasted Red Bell Peppers, since I love bell peppers in any form anyway. I also crave all things shrimp, so this is right up there with one of my all time favorite dishes.
Plus you get to have wine in your dinner as well as with your dinner, so this makes for a perfect date night at home that's also not going to kill your budget. Because, if you are ordering this with wine at a restaurant, it's going to set you back way more than what you'd spend to make it at home. And with the holidays quickly approaching, those extra bucks are going to be needed under the tree and on the holiday table.
This recipe can easily be doubled for entertaining guests and if you're looking for a nice dessert that pairs well with seafood, you could try my Salted Caramel Banana Bread Pudding, or for something a little more fancy, Pastry Wrapped Pears with Cranberries and Brie; sounds complicated, but it's really easy.
What can you serve with this Garlic Butter Tuscan Shrimp in Creamy Wine Sauce?
New Orleans Barbeque Shrimp, that has nothing to do with a grill!
Classic Shrimp Rolls will take your taste buds on a trip to the Northeast.
Creamy Mexican Shrimp Pasta, full of cheesy goodness.
Need a super simple, quick, Chef's quality dinner for a busy day to serve your guests? You can have this Garlic Butter Tuscan Shrimp in Creamy Wine Sauce on the table in under 30 minutes and it's packed with my favorite Italian flavors!
Heat butter in a large skillet over medium-high heat. Add diced onion, cook until tender. Add in minced garlic, then add shrimp (seasoned with salt & pepper).
Cook 1-1/2 minutes on both sides or until shrimp is curling and turning pink. Transfer shrimp to a plate and set aside.
Add roasted red peppers, Italian seasoning and, red pepper flakes (If using).
Deglaze pan with wine, let reduce a minute. While reducing add kale and heavy cream. Turn heat to low and let simmer for 2 to 3 minutes.
Stir in Parmesan cheese until melted.
Return shrimp to skillet. Serve over cooked pasta with cheese garlic bread.


I've noticed the more Elliott helps cook, the more likely he is to eat whatever we've made. I think of cooking with children as an edible craft project, science experiment or an exercise in real-world math. But beyond that, cooking is a life skill I want my children to learn.
You seem really relaxed in the kitchen. Is that also the secret to entertaining in your home? You need to be a relaxed hostess so your guests are comfortable. I try to get as much done as I can before a party, which includes doing as much of the food preparation ahead of time. If I am making the entire meal, I may order dessert from a bakery to make things easier.
This summer, we hosted a family gathering for 50 people and it was great. Just know that nothing is perfect and that the most important thing you can do when you have people in your home is to make them feel welcomed.
Why do you enjoy sharing food with others? I head the committee at our church for new mothers and coordinate taking meals to their homes. After I had my children, I know I appreciated people giving me a meal that I didn't have to prepare. Bringing a meal is just a small thing I can do to ease someone's hurt or celebrate a milestone.
My husband and I agreed my baked ziti recipe is my most tried and true, and I seem to have delivered it to most everyone I know who has had a baby in the last four years.
This recipe is easy to prepare, reheats well and feeds a crowd. It's also vegetarian and can be modified to be a gluten-free dish with the appropriate pasta. When I'm making this for someone else, I'll double the batch, so my family will eat it, too.
Served with a green salad and crusty bread, this saucy and cheesy ziti dish makes for a comforting meal. It's just nice to share my love of cooking with others.
Mary G. Pepitone is a freelance writer who lives in Leawood. Email her at pepi@kc.rr.com to nominate a cook.
Preheat oven to 350 degrees. Coat a 9-by-13-inch pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk eggs, cottage cheese and 1 cup Parmesan together and set aside.
In a separate mixing bowl, whisk cream and cornstarch together and set aside.
In a large Dutch oven bring water and salt to a boil over high heat. Add ziti and stir pasta occasionally to prevent sticking. Boil ziti for 5 minutes, or until softened but not entirely cooked through. Pour pasta and water into colander placed in the sink.
In a large sauté pan, heat olive oil and garlic over medium heat on stovetop. Sauté until fragrant but not brown, or about 2 minutes. Stir in tomatoes, tomato sauce and oregano. Simmer until thickened, or about 10 minutes. Remove from heat and add sugar and 1/2 cup basil. Season with pepper and set aside.
In the Dutch oven used to boil pasta, warm the cream and cornstarch mixture over medium heat on stovetop. Whisk as cream bubbles and thickens in about 3 to 4 minutes.
Remove from heat and stir in cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella until combined. Pour drained pasta into pot and gently stir until ziti is thoroughly covered with sauce.
Pour pasta mixture into prepared baking dish and top with remaining tomato sauce, mozzarella and Parmesan cheese.
Cover baking dish tightly with aluminum foil and bake 30 minutes. Uncover and bake another 30 minutes, or until cheese is bubbling and beginning to brown.
Remove from oven and sprinkle with remaining basil.
Per serving: 414 calories (43 percent from fat), 20 grams total fat (11 grams saturated), 90 milligrams cholesterol, 39 grams carbohydrates, 21 grams protein, 531 milligrams sodium, 3 grams dietary fiber.


text:
Q: What is the difference between poi and poi-ooxml I'm learning about data driven testing using Selenium and Excel. I'm taking an online course that has asked used to add the Apache poi and poi-ooxml dependencies in Maven.
I'm struggling to understand what the differences between the two are. Are both required in order to retrieve data in Excel and pass these to our tests?
Thanks

A: Excel files has long history

*

*Excel 97-2003 workbook:
This is a legacy Excel file that follows a binary file format. The file extension of the format is .xls.
Excel 97-2003 in terms of apache poi is called - Horrible Spreadsheet Format  As the Excel file format is complex and contains a number of tricky characteristics,
apache-poi jar has code to handle these file

*

*Excel 2007+ workbook:
This is the default XML-based file format for Excel 2007 and later versions. It follows the Office Open XML (OOXML) format, which is a zipped, XML-based file format developed by Microsoft for representing office documents. The file extension of the format is .xlsx. ( DOCX,PPTX are other OOXML based examples).
Excel 2007+ workbook in terms of apache poi is called - XML Spreadsheet Format -these file format are advanced version of HSSF and has additional features, code to handle these files are written in apache-poi-ooxml jar

*

*More reading

As .xls is almost dead but still some applications use it, so for backward compatibility both dependencies are required.
here is what Apache have to say -

*

*HSSF Excel XLS   poi For HSSF only, if common SS is needed see below

*Common SS    Excel XLS and XLSX  poi-ooxml   WorkbookFactory and friends
all require poi-ooxml, not just core poi

you can read more at their official website http://poi.apache.org/components/index.html#components

redpajama_set_name: RedPajamaStackExchange


text:
Erannis nigrofasciata är en fjärilsart som beskrevs av Neuberger 1907. Erannis nigrofasciata ingår i släktet Erannis och familjen mätare. Inga underarter finns listade i Catalogue of Life.

Källor

Mätare
nigrofasciata

redpajama_set_name: RedPajamaWikipedia


Where does magic come from? Oh, sure, there's a wizard in your party, but why does he get to shoot fire from his fingertips while you're left holding a heavy sword? How come the lady mage in a glorified tank top and cloak gets to summon a giant fire elemental while you're stuck sweating in your armor? What makes them so special?
The answer varies from game to game. Older games that prioritized action hand-waved magic as simply something wizards do. Modern games, by contrast, usually incorporate a team of writers eager to add substance to their world by inventing explanations for magic's existence.
Final Fantasy VII channels magic through materia, the planet's life force crystallized into convenient little jewels. With materia equipped, each character draws on the power of the planet itself to throw fireballs, manipulate time, and summon overweight chocobos. All characters can equip materia to their weapons and armor to immediately gain benefits that would require heavy dedication in other games. Rather than studying for years, a character simply goes to a store and purchases a little orb that gives them the ability to channel planetary power.
The Materia System pulls players directly into the game's conflict between convenience and sustainability. Outside of a few rare exceptions, most materia is created through an industrial process that literally drains the life of the planet. The main characters in Final Fantasy VII begin the game as a band of eco-terrorists who blow up reactors and fight a guerilla war against the corporation responsible for converting the planet's life force into quarterly earnings. Both the players and the characters enjoy an easier life as a result of the materia system, so players are more likely to sympathize with the protagonist's moral dilemma of utilizing the tools that kill the planet in order to save it. This sympathy would be a lot harder to create if players had no personal benefit from the eventual destruction of the planet.
By contrast, Eternal Darkness: Sanity's Requiem crafts a magical system that provides great power at great immediate cost. Alexandra Roivas stumbles across the titular Tome of Eternal Darkness while investigating her murdered grandfather's mansion. The tome is a charming book of unspeakable horrors bound with human bones and skin, so naturally Alex opens it and begins thumbing through the stories contained within. She discovers a nearly 2000-year conflict between four godlike Lovecraftian horrors. Each chapter of the game takes place in a different setting as Alex reads the adventures of tome's previous owners.


Be yourself and you will succeed. To be yourself, you must be authentic, be original, be vulnerable, and to just be YOU. Always be generous, be kind, and be proactive. And in order to succeed, you must always be consistent. These are the three traits you must be with yourself as you are networking online.
The more self-aware you are of yourself, your actions, your self-image of how you carry yourself and view yourself, the more you will appear pleasurable and approachable. The best way to do that? Smile! Your smile says a lot about you and your character. Smile more, talk less, and point others to recorded presentations (resources) to help you recruit more people in your MLM, or networking company. This is one of the many things I learned from Mr. Bob Heilig at Ray Higdon's Personal Branding and Marketing Bootcamp in February 2017.
To learn more in detail how to be yourself and you will succeed, watch the video below.
If you got value from this post, please like and share if you like Be Yourself and You Will Succeed.
I appreciate you all very much for your visit and likes. Thanks so much for your time and support.


Write a practice essay - go on! I dare you!
The only way the upcoming exam is going to be anything less than horrific for you is if you put some effort into honing your essay writing skills prior to it. You have to put pen to paper and then seek feedback. Below is a past exam paper you can print out and have a go on.
This is a site run be the Ministry of Education. There's all sorts of information here that can help you prepare for the NZQA exams. There's even online tutors that may provide feedback on your essays!


Well, we don't have to think like this. It's just with everyone. No one is separete from this problem. It'll be alright. We should never worry about this. Everything will be alright. Just don't try to contact lotus clinic. They are not worthy of it. We should tke good care of ourselves and we should always try to save ourselves from these problems. I just hope everything will be alright for you. Don't worry. Think positive.
Sorry to hear of your worse experience. Please, try ignoring it. I know it's hard! I'm also having surrogacy at a center in Kiev, Biotexcom center. So, yeah! I can relate. Well, yes! That's how it goes! Staying strong is the key! I can relate it. I've had really a similar kind of experience at Adonis clinic in Ukraine. It was worst of all. They really had such a poor customer service, anyway! They wasted my whole two months. So, just had to ignore it. Eventually, Biotexcom is really good as they gave a child to my cousin sister in her surrogacy process last year.
Hi dear. It is really hurting to listen about that. They are really bad in their services as well a sin dealing with customers. They are just playing with time and money of people. They have no interest in your case at all. I and my DH were infertile. So we planned to go for surrogacy. We couldn't find a clinic first time. Then while surfing on internet we found Lotus clinic. We planned to contact them for our case. I sent an email asking about their packages and the procedure. I waited for reply for some days but all in vain. I again sent an email with the same queries. But no reply came from their side. It really broke me up. I have wasted a lot of time while contacting them. No its about a month that still I haven't got any reply. So my suggestion to you people is that stay away from them. They are nothing else but a scam. Stay safe.
Sorry for your bad experience. I have heard a lot of negative posts regarding their non-serious attitude toward clients. They are pathetic, they actually don't care. The clinic in Europe is the best clinic. I had uterine polyps disease which left me infertile. I was so depressed and worried when I first heard that I am not able to conceive. My husband wanted a baby badly. He stood by my side through every hard time. So we decided to choose something for us. We chose surrogacy. It was the right decision we took. Now we are happy that we are parents now. The clinic where we had surrogacy was the best clinic I must say. The staff was so supportive. We were given healthy surrogate. Now my family is completed just because of them.
Hey there! Sad to hear what you had experience with the clinic. But you don't need to lose hope. In Ukraine, there are other clinics available which have great exposure. Biotexcom is one of them. I personally had a great experience with this clinic. Now biotexcom is going to conduct an open event soon. It will be a great opportunity for you have an initial consultation here. You will also able to sign a contract right there. I hope this event will help you out. Stay blessed.
Hello Anna! Hope you are fine now. I'm so sorry hearing about your bad experience. Infertility is such a devastating situation. It destroys one's life. For some moment, one thinks that her/his life has ended up. In such a horrible situation, finding a good and trustworthy fertility clinic a tough part. There are many scammers around. We cannot easily rely upon anyone. My aunt also had a bad experience with the Lotus clinic. She contacted this clinic without any proper research. She was really disappointed by the behavior of the staff. Plenty of her money and time got wasted. She left the clinic as soon as possible. We should be really careful about such so-called infertility clinics. They only know how to destroy one's life. Hope everyone finds a good clinic for their treatment. STAY SAFE!!
These clinics are getting on my nerves now. Such scammers should be banned and their licensees have been canceled as well. We should together boycott these clinics. They are destroying the reputations of ukraine. I also contacted a clinic L***s few months back. I sent them more than 50 emails and i called them for more than 30 times. But they didn't bother to respond. I feel so angry that i want to smash them often. I am getting out of control. I am hating them more than ever.
I am extremely sorry to hear about your experience. Even for me, good communication matters a lot. One of the reasons on which I made my decision to start the process with the clinic I am currently visiting. When I first emailed them they literally took only a few hours to reply. I was so impressed that they were so efficient. Therefore, I would suggest you search them up and visit them instead. Don't give up yet. Stay strong and positive.
Hey, I hope you are well. I hope things get better for you. I know this is one of those situations where you are upset and frustrated at the same time. However, my honest advice to you would be to not lose hope. I am sure things will get better. You just have to research much more extensively this time. I have been through such a situation. One of the reasons why I learned so much from it. I realized that the clinic that you visit has an extremely important impact on your process. One of the reasons why you have to be careful. The clinic I am visiting currently my process with them is going really well. I think it because of the information I collected about them previously. I looked at their blog and even their website. I even asked people for the opinion. It is only afterwards that I visited them.
I am sorry to hear about your horrible experience. I hope things get better for you. Just dont lose hope! I believe the way a clinic communicates matters a lot. It is one of the most important things. Even when I visited the clinic I am visiting currently I made sure about this thing. I didn't want to visit a doctor that was not willing to listen to my part of the story. However, here even the manager was always ready to answer all my questions. There was no level of hesitation. I really liked that about her. Even later on when we finally met with the doctors they were very nice. I really liked the patient-practitioner relation that they set with us. I am looking forward to the end days now. If you want the details about them let me know. Good luck to you.


ballet - classic Russian school.
1988 - 1991 USA: Harvard Widener Library - Milman Parry collection - Albert Lord Private Collection, 15 000 Serbo-Croation folk songs or: was Homer one person or his Masterpieces were a collective memory, oral tradition work - long story, delicate exiting work, first ethnomusicologist engaged in the research of the Collection, after Béla Bartok.
1990: back to FRANCE: Deben Bhattacharya's World music collection - 8 years of research - analyzing traditional instrumental and/or vocal music collected & recorded during 30 years in first half of 20th century - from China to Sweden - for UNESCO and for radio transmissions.


text:
Changes in hospitality workers' exposure to secondhand smoke following the implementation of New York's smoke-free law
M C Farrelly1,
J M Nonnemaker1,
R Chou1,
A Hyland2,
K K Peterson1,
U E Bauer3
1RTI International, Research Triangle Park, North Carolina, USA
2Roswell Park Cancer Institute, Buffalo, New York, USA
3New York State Department of Health, City?, New York, USA
Correspondence to:
Dr Matthew C Farrelly
RTI International, 3040 Cornwallis Road, Research Triangle Park, NC 27709, USA; mcfrti.org
Objective: To assess the impact on hospitality workers' exposure to secondhand smoke of New York's smoke-free law that prohibits smoking in all places of employment, including restaurants, bars, and bowling facilities.
Design: Pre-post longitudinal follow up design.
Settings: Restaurants, bars, and bowling facilities in New York State.
Subjects: At baseline, 104 non-smoking workers in restaurants, bars, and bowling facilities were recruited with newspaper ads, flyers, and radio announcements. Of these, 68 completed a telephone survey and provided at least one saliva cotinine specimen at baseline. At three, six, and 12 month follow up studies, 47, 38, and 32 workers from the baseline sample of 68 completed a telephone survey and provided at least one saliva cotinine specimen.
Intervention: The smoke-free law went into effect 24 July 2003.
Main outcome measures: Self reported sensory and respiratory symptoms and exposure to secondhand smoke; self administered saliva cotinine specimens. Analyses were limited to subjects in all four study periods who completed a telephone survey and provided at least one saliva cotinine specimen.
Results: All analyses were limited to participants who completed both an interview and a saliva specimen for all waves of data collection (n = 30) and who had cotinine concentrations ⩽ 15 ng/ml (n = 24). Hours of exposure to secondhand smoke in hospitality jobs decreased from 12.1 hours (95% confidence interval (CI) 8.0 to 16.3 hours) to 0.2 hours (95% CI −0.1 to 0.5 hours) (p < 0.01) and saliva cotinine concentration decreased from 3.6 ng/ml (95% CI 2.6 to 4.7 ng/ml) to 0.8 ng/ml (95% CI 0.4 to 1.2 ng/ml) (p < 0.01) from baseline to the 12 month follow up. The prevalence of workers reporting sensory symptoms declined from 88% (95% CI 66% to 96%) to 38% (95% CI 20% to 59%) (p < 0.01); there was no change in the overall prevalence of upper respiratory symptoms (p < 0.16).
Conclusion: New York's smoke-free law had its intended effect of protecting hospitality workers from exposure to secondhand smoke within three months of implementation. One year after implementation, the results suggest continued compliance with the law.
There is a well established causal link between exposure to secondhand smoke and increased morbidity and mortality. Epidemiological and other studies have demonstrated that secondhand smoke exposure increases the risk of lung cancer,1 cardiovascular disease,2 stroke,3 and asthma.4
State and local laws restricting or prohibiting smoking in public places (such as public transportation, retail stores, private workplaces, restaurants, and bars) have increased steadily since the 1986 Surgeon General report on the health effects of secondhand smoke.5 With only a few exceptions, however, state laws have not prohibited smoking in private workplaces, restaurants, and bars. California banned smoking in private workplaces in 1995 and restaurants and bars in 1998. Connecticut, Delaware, and Maine have enacted similar restrictions that include restaurants and bars.
On 26 March 2003, the New York State legislature passed and the governor signed into law amendments to the statewide Clean Indoor Air Act (Chapter 13 of the Laws of 2003) that prohibit smoking in all places of employment, including restaurants, bars, and bingo and bowling facilities. The law limits exemptions to retail tobacco businesses, membership associations where no compensation is provided for on-premises services, hotel rooms rented by one or more guests, existing cigar bars, and outdoor seating areas of bars. The law went into effect on 24 July 2003.
Research has shown that smoke-free policies in restaurants and bars reduce exposure to secondhand smoke6 and lead to improved respiratory and sensory symptoms among restaurant and bar workers.7,8 This study was designed to assess the impact of the amended state law on tobacco smoke exposure among a cohort of non-smoking hospitality workers in areas of New York not covered by local smoke-free workplace laws. Baseline data were collected before implementation of the state law, with follow ups occurring among the same study participants three, six, and 12 months after the law went into effect.
To assess the impact of New York's law on exposure to secondhand smoke among current employees of restaurants, bars, or bowling facilities, we conducted a brief telephone survey of and obtained saliva specimens from a cohort of such workers before implementation of the law and three, six, and 12 months after the law went into effect. The brief survey assessed self reported exposure to secondhand smoke in the workplace and other settings, respiratory symptoms in the past four weeks using five questions from the International Union Against Tuberculosis and Lung Disease Bronchial Symptoms Questionnaire (wheeze, shortness of breath, morning cough, cough during the remainder of the day or night, phlegm), sensory irritation in the past four weeks (eye, nose, throat), and attitudes toward exposure to secondhand smoke.
Once study eligibility was determined during a screening interview, interviewers inquired about the participants' work schedule to arrange for the collection of two separate post-work shift saliva specimens and a post-work shift interview. Participants were instructed to collect both saliva samples immediately after a shift at work. Interviews were scheduled to take place after the saliva samples had been received at the lab. Participants were sent four sample kits (vials and cotton swabs), a consent form, a postage paid express mail return package, and instructions for collecting the samples. The telephone survey was scheduled to occur within four days of the first sample collection. We offered participants $40 for completing both the baseline sample collection and survey. Baseline data collection began 30 June and was completed before 24 July 2003. Follow up data collection periods for the three, six, and 12 month follow up studies were 15 October to 19 November 2003; 20 February to 23 March 2004; and 1 July to 31 July 2004.
To be eligible for the study, participants had to be 18 years of age or older; non-tobacco users; non-nicotine replacement therapy users; and current employees of restaurants, bars, or bowling facilities in New York that allowed smoking at the time of the baseline survey. Eligibility was determined with a brief series of screening questions administered by telephone.
Participants in the baseline study who continued to meet the eligibility requirements were included in the follow up studies. Non-smokers were eligible for both a telephone interview and a saliva cotinine test. Those who reported that they now smoke, even if only occasionally, were eligible to complete the interview only.
Study participants were recruited through newspaper ads, flyers, and radio announcements. We also used a snowball sampling technique: people who called in responses to these solicitations were asked to refer others to the study. Newspaper ads were placed in six local newspapers (Albany Times-Union, Syracuse Post-Standard, [Buffalo area] Metro Community News, Rochester Democrat-Chronicle, Poughkeepsie Journal, and the Binghamton Press & Sun-Bulletin). Flyers were distributed near restaurants, bars, and bowling facilities in 15 cities in the eligible area. Radio ads were placed in two primary areas. The ads in Buffalo and Niagara Falls ran for an average of three days, once an hour on six different local stations. These stations also had secondary markets in Rochester, Jamestown, Olean, Bradford, and/or Hamilton. Ads were also placed with four local stations in the Syracuse area.
Potential participants were asked to call a toll-free telephone number at RTI. Project staff followed a telephone script to confirm eligibility, describe the study and the procedures, collect contact information, and invite the caller to participate.
Approximately 3, 6, and 12 months after the baseline survey, each participant was sent a letter inviting him or her to participate in the follow up study. Data collection followed the same procedures as at baseline. Study staff called the participant a few days after the letters were sent. Participants who agreed to take part in this phase of the project were again screened for eligibility. Eligible non-smokers were sent two saliva sample kits, and an appointment was made for the telephone interview. Study participants who had started smoking since the baseline survey were asked only for an interview. Those who returned the samples received an additional $20 as a token of appreciation for their time and effort.
All samples were tested for salivary cotinine in duplicate using an enzyme immunoassay (performed at Salimetrics LLC, State College Pennsylvania). The validity of using enzyme immunoassays to measure cotinine has been demonstrated.9 The test used 50 µl of saliva and had a lower limit of sensitivity of 3 ng/ml for the baseline through six month follow up studies and 0.1 ng/ml for the 12 month follow up study. Intra-assay precision was determined from 32 samples each of 0, low (5 ng/ml), and high (50 ng/ml) cotinine concentrations with coefficients of variation determined to be 4.3, 8.3, and 4.5 for each of the respective cotinine values. Inter-assay precision, determined from the mean of average duplicates for 32 separate runs for each cotinine value, resulted in coefficients of variation of 6.6%, 9.6%, and 6.5% for each respective cotinine concentration. Method accuracy, determined by spike recovery and linearity, averaged 99.4% and 95.9%, respectively. The lowest detectable saliva cotinine concentration at baseline, three, and six month follow up is 3 ng/ml; those with undetectable concentrations of cotinine were set to 1.5 ng/ml, halfway between 0 and 3 ng/ml. For the 12 month follow up studies, the lowest detectable saliva cotinine concentration is 0.1 ng/ml; undetectable concentrations were set to 0.05 ng/ml, halfway between 0 and 0.1 ng/ml.
For all waves of data collection, we constructed measures of secondhand smoke exposure for each study participant by calculating the mean cotinine concentration for the samples collected after each of the two work shifts. In general, two tests for each sample were administered unless an insufficient quantity remained after the first test to conduct a second test. The constructed mean cotinine concentration represents an average of all the sample test results for each valid sample. All participants had at least one valid sample to conduct the assay; however, some participants provided only one sample per work shift and/or sample(s) for only one work shift. In addition, although participants were screened for their tobacco use and use of nicotine replacement therapies, some of the cotinine values suggested active smoking.
Although the maximum salivary cotinine concentration is not precisely known for a non-smoker exposed to heavy levels of secondhand smoke, such exposure typically produces salivary cotinine concentrations in the 1–10 ng/ml range.10 In a study of exposure to passive smoking among bar staff, Jarvis et al11 found the median salivary cotinine concentration to be 7.95 ng/ml, but the range was 2.2–31.3 ng/ml. Pirkle et al12 analysed NHANES III data and found for respondents aged 4 years or older that serum cotinine concentrations were bimodally distributed for tobacco users and non-users with little overlap. The separation occurred at cotinine concentrations of approximately 10.0–15.0 ng/ml. This result has led some researchers to use 15 ng/ml as a cut-point for distinguishing smokers from non-smokers.13 Etter et al14 found similar results for distinguishing smokers from non-smokers using saliva cotinine. They suggested 7.5 ng/ml as the cut-point but noted that a cut-point of 13 ng/ml provided "equally satisfactory results." In the current study, we excluded those with salivary cotinine values above 15 ng/ml as likely smokers.
We also constructed a second measure of secondhand smoke exposure based on self reported hours of exposure. Participants were asked to report their hours exposed to secondhand smoke (that is, "Were you exposed to secondhand smoke…") within the past four days at work, home, car, and other locations. To measure total secondhand smoke exposure, we took the summation of all the hours a person reported exposure at any location and at all jobs. This measure was further subdivided into hospitality industry workplace exposure (based on job descriptions) and exposure in all other locations (that is, non-hospitality jobs, home, car) to examine changes in both environments before and after the smoking prohibition went into effect.
To measure respiratory and sensory symptoms reported by study participants, we used questions adapted by Eisner et al7 from the respiratory and sensory symptom questions from the International Union Against Tuberculosis and Lung Disease bronchial symptoms questionnaire. We created two dichotomous variables—whether study participants experienced any respiratory symptoms and whether they experienced any sensory symptoms—to measure the overall change in symptoms as a result of the law. In addition, we created two symptoms scales using the sum of respiratory or sensory symptoms to measure the average number of symptoms that participants reported before and after smoking was restricted.
To facilitate comparisons across all waves of data collection and to account for potential tobacco users, all analyses of cotinine and survey data are limited to those with cotinine values ⩽ 15 ng/ml and those who participated in all four waves of data collection. Given the skewness of the cotinine data, we performed pre-post tests using Wilcoxon signed rank test (a non-parametric test) for non-normally distributed continuous variables and t tests for normally distributed variables. We also plotted all cotinine values by wave of data collection to illustrate the distribution of values. For dichotomous variables (for example, any respiratory symptoms), we performed McNemar's χ2 tests.
We begin our analyses by presenting sociodemographic characteristics and approval for the Clean Indoor Air Act for participants of all four waves of data collection and participants in the baseline study who subsequently dropped out of the study. This comparison illustrates any potential bias introduced by attrition.
For the baseline study, 116 potential participants were screened for eligibility. One hundred and four were eligible, eight were ineligible, and four refused (table 1). Of the 104 eligible participants, 82.7% (86/104) completed the questionnaire and 76.0% (79/104) provided a saliva sample before 24 July. A total of 68 participants completed both the interview and a saliva sample (62.9%) (68/108), 18 completed only the interview, and 11 provided only a saliva sample. Of these 68, 47 (69%), 38 (56%), and 32 (47%) completed both the interview and a saliva specimen at the three, six, and 12 month follow up studies, respectively (table 1).
Participation by wave of data collection
Analysis of the survey data was limited to participants who completed baseline and follow up surveys and provided saliva specimens with cotinine values ⩽ 15 ng/ml (n = 24). Six participants who participated in all four waves were excluded because they had cotinine values > 15 ng/ml in at least one wave of data collection. In addition, of these 24, there were eight participants with cotinine values below the detectable limit at baseline, 12 at the three and six month follow up, and three at the 12 month follow up. Sociodemographic characteristics of the samples are presented in table 2. Seventy three per cent of study participants approved of the Clean Indoor Air Act. In addition, there are no significant differences in sociodemographic characteristics between participants of all four waves of data collection and participants in the baseline study who subsequently dropped out of the study.
Sample demographics for participants of all waves of data collection and baseline participants not in subsequent waves (% (95% confidence interval))
At baseline, participants were exposed to high levels of secondhand smoke exposure at their hospitality jobs, averaging 12.1 hours of exposure in the workplace over four days, with 91% of participants reporting exposure to secondhand smoke at any of their hospitality jobs (table 3). With low levels of exposure at non-hospitality workplaces and at all other locations (2.4 hours) at baseline, workplace exposure at hospitality jobs constituted the majority (83%) of total exposure to secondhand smoke before the law went into effect.
Mean (95% confidence interval) exposure to secondhand smoke for respondents by wave
Results of the follow up show a significant decline in workers' self reported exposure. The percentage of hospitality workers exposed to secondhand smoke declined by 85% (p < 0.001), from 91% to 14% from baseline to the 12 month follow up, with most of the change occurring at the three month follow up. Total secondhand smoke exposure from all sources decreased from 14.5 hours to 0.8 hours from baseline to the 12 month follow up, representing a decline of 94% (p < 0.001). The decrease in secondhand smoke exposure in hospitality workplaces represents an even greater change in exposure levels before and after the smoking prohibition went into effect. Secondhand smoke exposure in those workplaces declined by 98% (p < 0.001), from 12.1 to 0.2 hours.
Measured concentrations of cotinine in saliva samples of hospitality workers before and after the law went into effect are shown in table 4 and fig 1, using 15 ng/ml of cotinine as a cut-off for excluding potential tobacco users. Consistent with the declines in self reported exposure, cotinine values decreased significantly at the three month follow up. Cotinine concentrations averaged 3.6 ng/ml at baseline and dropped to 1.7 ng/ml and 0.8 ng/ml at the three and 12 month follow ups (p < 0.001). Excluding participants with undetectable cotinine at baseline (eight out of the sample of 24) indicates a drop from 4.7 to 0.8 from baseline to the 12-month follow-up (p < 0.001).
Mean (95% confidence interval, n) cotinine concentrations
Mean, 95% confidence intervals, and distribution of cotinine concentrations from baseline to 12 month follow up.
At baseline, 88% of respondents experienced any one of three sensory symptoms and reported an average of 1.6 sensory symptoms (table 5). By the 12 month follow up, the presence of one or more sensory symptoms decreased by 57% (p < 0.01), from 88% to 38%, and all individual symptoms declined significantly (table 5). Similarly, the total number of sensory symptoms experienced (symptom scale) declined by 69% (p < 0.01) from baseline (1.6) to the 12 month follow up (0.5).
Mean (95% confidence interval) self reported sensory symptoms for respondents of both waves
Before the law went into effect, approximately 46% of respondents experienced any one of the following respiratory symptoms: wheezing/whistling in chest, shortness of breath, coughing in the morning, coughing during the day or at night, or bringing up any phlegm. This dropped by 37% to 29%, but the decline was not significant. The most common respiratory symptom experienced was coughing during the day or at night, with 29% experiencing that symptom (table 5). The symptom scale shows that participants reported experiencing an average of 1.1 respiratory symptoms at baseline. By the 12 month follow up, there was a marginally significant change in coughing in the morning—dropping by 62%, from 21% to 8% (p = 0.08).
In the USA, an increasing number of states have enacted laws to restrict smoking in restaurants and bars. In Europe, this issue is also garnering significant attention in the wake of Ireland's similar prohibition on smoking in pubs and most enclosed workplaces on 29 March 2004.15 Norway, Holland, and Italy have implemented similar restrictions since then with other countries considering similar bans.16 In fact, according to the European Union's Health Commissioner, David Byrne, smoking could be banned in restaurants, pubs, and cafes throughout Europe.17 The results of the current study show that such restrictions are an effective tool for protecting hospitality workers. Three months after implementation of a statewide law prohibiting smoking in restaurants, bars, and bowling facilities, workers in these establishments experienced substantial reductions in exposure to secondhand smoke measured by self reported exposure and saliva cotinine. In addition, exposure continued to decline through 12 months after implementation. As expected, secondhand smoke exposure at locations away from work, however, declined at a much slower rate. These results demonstrate that the law is having its intended effect of reducing employee exposure to a toxic substance in the workplace.
One previous study demonstrated a decline in respiratory symptoms among hospitality workers following implementation of a statewide law restricting smoking in restaurants and bars.
This study shows that New York's statewide law restricting smoking in virtually all workplaces led to a significant decline in both saliva cotinine and self reported measures of exposure to secondhand smoke among non-smoking workers in restaurants, bars, and bowling facilities. These declines have persisted for at least a year, demonstrating continued compliance with the law.
The study is not without its limitations. First, we were not able to find a sample frame from which we could recruit study participants or against which we could assess how representative our study sample is. Second, given the transient nature of this workforce, roughly half of the baseline sample was lost to follow up primarily due to changes in employment (that is, outside the affected industry) and moving out of state. However, comparing baseline statistics for those who participated across all waves to those who dropped out of the study after the baseline shows neither substantial differences in the composition of the sample (table 2) nor any significant differences at baseline across any of the outcomes (results available upon request), suggesting that no bias was introduced by attrition. Third, the cotinine test used in the baseline, three, and six month waves of the study was not as sensitive as it could have been. We addressed this limitation by performing a more sensitive test at the 12 month follow up study and by conducting a sub-analysis limiting the sample to those with detectable baseline cotinine values. This analysis shows a significant decline in cotinine values from baseline to the 12 month follow up. Finally, several of our measures (for example, respiratory symptoms) rely on participant self reports, which limits their sensitivity and accuracy.
These findings are corroborated by two recent observational studies in New York State that indicated that compliance with the law was high and that airborne concentrations of nicotine declined significantly.18,19 Although neither these studies nor the current study indicate that hospitality workers are free of workplace exposure to secondhand smoke, the decline in exposure has been dramatic in a short period of time. Consistent with a previous study in California,7 the decline in secondhand smoke exposure found here was accompanied by a decline in the prevalence of sensory and respiratory symptoms.
In light of the health effects of chronic exposure to secondhand smoke, such as an increased risk of lung cancer,1 cardiovascular disease,2 and stroke,3 these findings have important implications for public health and the associated costs of smoking. Our findings indicate that approximately 258 467 (233 309 full service restaurant, 18 869 drinking industry, 6289 gambling industry) workers in the hospitality industry in New York State are now largely protected from exposure to secondhand smoke in the workplace.20 Based on the 1997 US Economic Census of workers in the full service restaurant, drinking industry, and gambling industry, an estimated 4 131 228 workers in the hospitality industry would enjoy similar protections if prohibitions were implemented throughout the USA.
CONTRIBUTORS
Matthew Farrelly and James Nonnemaker directed all analyses; contributed to the development of the survey instrument, study design, and data collection protocol; and participated in writing the manuscript.
Rosaleen Chou conducted all analyses, participated in writing the manuscript, and contributed to the development of the survey instrument.
Andrew Hyland and Ursula Bauer contributed to the development of the survey instrument, study design, and data collection protocol and participated in writing the manuscript.
Kristina Ahlen directed the field operations; contributed to the development of the survey instrument, study design, and data collection protocol; and participated in writing the manuscript.
The authors would like to thank Jeniffer Iriondo-Perez from RTI International for conducting the study's power analyses.
Hackshaw AK, Law MR, Wald NJ. The accumulated evidence on lung cancer and environmental tobacco smoke. BMJ1997;315:980–8.
Law MR, Morris JK, Wald NJ. Environmental tobacco smoke exposure and ischaemic heart disease: an evaluation of the evidence. BMJ1997;315:973–80.
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Repace J. An air quality survey of respirable particles and particulate carcinogens in Delaware hospitality venues before and after a smoking ban. Bowie, Maryland: Repace Associates, 2003.
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Wakefield M, Trotter L, Cameron M,et al. Association between exposure to workplace secondhand smoke and reported respiratory and sensory symptoms: cross-sectional study. J Occup Environ Med2003;45:622–7.
Dhar P. Measuring tobacco smoke exposure: quantifying nicotine/cotinine concentration in biological samples by colorimetry, chromatography and immunoassay methods. J Pharm Biomed Anal2004;35:155–68.
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Sciandra R. New law is clearing the air in bars and restaurants, two studies show. Press release. Center for a Tobacco Free New York, September 26 2003.
Travers M, Cummings KM, Hyland A.Indoor air quality before and after the New York clean indoor air law in western New York hospitality venues, July to September 2003. Scottsdale, AZ: Presented at the 10th annual meeting of the Society for Research on Nicotine and Tobacco, 2004.
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Funding: This study was supported by the American Legacy Foundation and the New York State Department of Health.
Competing interests: none declared

redpajama_set_name: RedPajamaCommonCrawl


is to discover, encourage, and provide support to lens-based artists concerned with social change and minority groups, and offer opportunities to creatively expand the boundaries of documentary photography. The prize is open to artists who have legal Chinese citizenship and is offered annually.
The final selection of the prize goes to three branches: 1 Inter Art Center New Documentaries Prize (with a grant of 150,000 RMB, approx. 22,880 USD) and 5 Inter Art Center Excellent Prizes (with a grant of 20,000 RMB, approx. 3,050 USD); 1 Inter Art Center Alpa Prize winner will be selected from the 5 Excellent Prize winners and get one-year usufruct of an Alpa camera. The prize winners will be announced at the opening of the exhibition and the grants of total 250,000 RMB will be given to support the artists' further practice.
This prize is sponsored by the "Friends of Inter Gallery" Foundation.
is to discover Chinese ethnic minority photographers with deep love for their peoples, to encourage their creative practice stemmed from their culture and life, and to offer support for the development of Chinese ethnic minority photography and moreover, the pluralistic development of Chinese native culture. The prize is open to Chinese ethnic minority photographers over 18 years old and is offered every two years.
Two awards are announced by the jury at the opening of the exhibition; a prize of 50,000 RMB (approx. 7,400 USD) is given to the Best Photographer, and a prize of 30,000 RMB (approx. 4,440 USD) to the Best Young Photographer.
This prize is sponsored by Siyuan Photography Fund.


How is it possible that we've had to wait till now for the Miss Fag Hag Pageant? Producers Paul Case and Shawn Hollenbach finally honor the "unsung heroes of the gay community" at this fabulousness fest, which features the best female friends of the Friends of Dorothy from 10 New York gayborhoods. The ladies will compete in eveningwear, talent, "presenting her Gay in a swimsuit," and sassy Q&A. We're sure there won't be any Carrie Prejean–style gay bashings, but who knows? Caroline Rhea, Hedda Lettuce, Katina Corrao, and the Voice's own Michael Musto will be the judges of that.


Use Yer Ears!! Why we need to be better listeners.
It was another slide in the Sharon Salzberg slide show on Beliefnet that has inspired this post. I find Sharon Salzberg's writings so accessible and meaningful. They are always gentle reminders of the things we know deep inside anyway. There has been speculation that the Buddha's last words were something along the lines of, "Be a lamp unto yourselves." Although there are different takes and interpretations of his last teachings, I tend to like the idea of Be a lamp unto yourselves because it is an easy reminder that the answers are within me.
Most of us know that we should be good listeners and that being a good listener requires effort and sometimes requires training ourselves out of the habit of letting our mind wander to compose our reply, our grocery lists or to discredit the speaker with silent judgment.
I recently met a new person at a conference. She would be considered a regional library star and I approached her to ask about a program she was implementing. She spoke for a minute and I listened very carefully because I was quite interested in her ideas. When I replied, I shared with her some of the things I've been working on and thinking about. I was excited to be sharing ideas with a colleague, brainstorming, riffing off of each other. But, as I slid into about the 3 minute mark, I could see her wander off. She was looking over my shoulder, giving me the death nod (yes, yes, yes, don't really care what you're saying) and clearly done with me.
Now, in her defense, I was not at my most articulate. I probably rambled a bit. But, she could have paid me a little bit of respect by showing the signs of actively listening to me. The experience reminded me that I need to be aware of this in my own conversations. I confess that I'd be reluctant to network with this person, though I would probably give it another go.
I've been thinking about this art of listening and what makes it successful and I came up with a couple of thoughts.
1. When I feel my mind wandering, I've been thinking the word Listen!
2. I also have been bringing myself back by focusing on the person's lips moving. It helps me. You might find something else that helps you.
3. I've been silently repeating keywords in my head. I recently sat in on a meeting to organize a staff day. The meeting was late in the day and I've been having trouble anyway with keeping focus. As people talked, I highlighted their words: team building, inspiring, food, petting zoo, fun, laugh together.
4. I have also had some success with some doodling while listening in groups. One on one this would probably appear rude, so, I tend to avoid it. I'm not sure why this works; but, for me, it does.
5. When people come to me in my cube, I stop what I'm doing and I turn my chair to face them. I find that even if they are to my side, it is harder to listen than when I am squared off, face to face.
Really listening is not always easy; but, the benefits are so great that we really can't afford not to be good listeners.
Listening is vital to creating good working relationship; to helping you understand a person's position on a certain topic; to hearing their ideas; to showing the courtesy of being present in a conversation and ultimately to your success in your job and in your personal life.
Listening is one of life's necessary gifts.
I read Lifehacker pretty much on a daily basis. There is usually something in there I can use for work, some great bit of advice I'll throw into a web 2.0 class or a shortcut I incorporate into my own workflow.
Today they linked to a free e-book from The Simple Dollar called Everything You Need to Know About Personal Finance On Just One Page.
This is excellent advice not only to keep your career on track and create avenues for raises and promotion; but, because it helps the organization or company do well, helps create good morale which improves the working atmosphere, and it feels good to be kind and engaged as a positive energy in your work community.
I had never read The Simple Dollar blog before today but will be adding it to my Bloglines account. It seems to be a simple, gentle approach to taming our relationship with money.


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Home>Glossary
Alkalinisation
In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final product. Another technical term for alkalization still used today is the 'Dutch process' or 'Dutching'.
An antioxidant is a chemical that reduces the rate of particular oxidation reactions in a specific context, where oxidation reactions are chemical reactions that involve the transfer of electrons from a substance to an oxidising agent. Antioxidants are particularly important in the context of organic chemistry and biology: all living cells contain complex systems of antioxidant chemicals and/or enzymes to prevent chemical damage to the cells' components by oxidation. A diet containing polyphenol antioxidants from plants is required for the health of most mammals, since plants are an important source of organic antioxidant chemicals. Antioxidants are widely used as ingredients in dietary supplements that are used for health purposes such as preventing cancer and heart disease.
Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking. A slightly sweetened dark chocolate, it has many uses such as making shiny chocolate curls as garnishes or rich, dense chocolate cakes. Both it and semisweet chocolate are required by the U.S. FDA to contain at least 35% chocolate liquor.
Brut (Bitter) In the U.S. the FDA describes this as chocolate that does not contain any sugar, though it may contain natural or artificial flavoring. This pure chocolate is intended for cooking as only real fanatics will enjoy this very bitter chocolate substance with a solid cocoa content in excess of 85%.
A hard shell of chocolate filled with a variety of centers, called praline in Belgian. The full French term is bonbon de chocolat (or chocolats fourrés assortis for assorted filled chocolates). In France, a praline is a caramelized almond. To add to the confusion, the word truffle, which refers to balls of ganache rolled in cocoa powder or other coatings, is used by some to describe hard shells filled with ganache. Unfortunately, there is no governing body to standardize terminology; so consumers need to read the fine print to understand what they are buying.
Cacao (Kah KOW))
The name of both the tree native to Amazon forests (Theobroma cacao L.) and the unprocessed seeds (beans) from which chocolate is made. Americans refer to the bean as cocoa. The word cacao comes from the Olmec, a highly cultured civilization that preceded the Maya in the southern Gulf of Mexico area from 1500 and 500 B.C. Cacao is divided by quality into flavor or fine or special or sweet cacao, and bulk cacao.plant.
Cacao Mothers
Tall trees grown on plantations next to cacao trees to shade them from the sun. These trees are banana, rubber, or coconut palms depending on the location of the plantation.
Cacao Walks
Large groves or orchards of cacao trees.
Carraque
Solid milk or dark chocolate pieces, which are sometimes topped with raisins, almonds, walnuts and hazelnuts.
A white sparkling wine associated with celebration and regarded as a symbol of luxury, typically that made in the Champagne
This word may be used to describe several different functions. A person who makes chocolates by hand in small batches is called a Chocolatier. A Chocolatier may be employed to evaluate beans and/or supervise the blending and roasting. In large companies, there may be as many as twenty. Chocolatiers will generally adjust blends, roasting times and other factors to create a final product that is consistent with prior products.
Describes a number of raw and processed foods that originate from the tropical cacao tree. It is a common ingredient in many kinds of sweets, chocolate candy, ice creams, cookies, cakes, pies, and desserts. It is one of the most popular flavors in the world. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, discovered by ancient Mayas and Aztecs, but is now cultivated throughout the tropics. The beans have an intensely flavored bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa.
Chocolate Liquor
Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.
Chocolate Lover
One who appreciates the unique qualities of a truly fine piece of chocolate and feels that life would not be the same without gourmet chocolate.
Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator.
Cocoa butter is a complex, hard fat made up mostly of triglycerides, it remains firm at room temperature, then it contracts as it cools and solidifies. It is ideal for molding.
Cocoa Dance
After the beans are spread to dry, in some cacao-growing regions of Latin America women perform a ritual dance, shuffling through the beans to continually turn them. This helps the beans dry evenly. The cocoa dance is performed twice a year, after each harvest.
Cocoa Mass
Same as Chocolate Liquor.
Cocoa Pods
Between the blossoms of the permanently flowering cocoa tree we can see fruit at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.
The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.
Compound Coatings
In chocolate flavored coatings and compounds, part of the cocoa butter may be replaced by vegetable fat. Also a whole range of whey powders, whey derivatives and dairy blends are permitted where milk powder is prescribed in milk chocolate. However, there is hardly any difference between the production processes of 'genuine' chocolate on the one hand and 'chocolate flavored' coatings and compounds on the other. Some ingredients not used in chocolate may require adjustments of the production processes. For chocolate flavored products containing sorbitol or xylitol the mixing, refining and conching temperature settings need to be adjusted.
Conching
The processing step called 'conching' reduces the moistness of the cocoa mass and removes the volatile acids. At the same time, this step allows for specific aromas and smoothness to be associated with chocolate. Conching is the process where the chocolate is "plowed" back and forth through the liquid chocolate which smoothes the chocolate and rounds out the flavor, essential for the flavor, the texture and the overall quality of the chocolate.
Couverture is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter, at least 32%, and as high as 39% for good quality couverture. The extra cocoa butter allows the chocolate to form a thinner coating shell than non-couverture chocolate.
Criollo Beans
These are the ones that started it all. Europeans first stumbled across them in 1502 when Christopher Columbus came in contact with them. Grown in South America, these beans are known for producing the finest in chocolates. They grow in South America's milder climates and require very rich soil. The beans themselves are considered the best for making chocolates because they are highly aromatic and have low acid levels, which helps create fine chocolate end products.
After roasting, the beans are crushed into small particles. It is at this stage that blending occurs (except for single origin chocolate): the chocolatier blends cacao of different varieties and origins to make the house recipes.
A blend of different types of cacao beans.
Dark chocolate must contain a minimum of 43% cocoa to be called "dark" according to European norms. A "70% cocoa chocolate" is considered quite dark while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.
Dutch Process Cocoa
Cocoa powder which has been treated with alkali to neutralize the natural acids; darker in color and slightly different in flavor from natural cocoa.
Dutching
Enrobing
One of two chocolates-making techniques by taking the center of a certain chocolate or praline and covering it with a layer of outer chocolate by pouring liquid chocolate over it or by dipping the chocolate center by hand in liquid chocolate. (Contrasts with "molded" chocolates)
It is during fermentation that the cacao beans start developing their flavors. Fermentation is a natural, post-harvest process that converts the sugars in raw cacao beans to alcohol, kills the germ, and develops the necessary elements that modify the composition of the beans so they will yield the characteristic flavor and aroma of chocolate during roasting. Depending on the country, fermentation takes place in baskets, wooden boxes or cylinders stored away from light. The beans need to be turned to ensure an even fermentation. Depending on the varietal, the fermentation process lasts from 3 days 7 days.
Fève Or Fève De Cacao
The French words for cocoa bean.
Flavonoids are naturally-occurring compounds found in plant-based foods recognized as exuding certain health benefits. Flavonoids are found in a wide array of foods and beverages, such as cranberries, apples, peanuts, chocolate, onions, tea and red wine. There are more than 4,000 flavonoid compounds; flavonoids are a subgroup of a large class called polyphenols.
Fondant is the French word for dark or "Pure" chocolate. (Contrasts with milk chocolate or "Lait")
Forasteros Bean
They come from the Amazon region of South America. These beans are thought to account for about 80 percent of the world's cacao production. Not considered as fine as the Criollo, these beans produce a weak aroma and have a bitter taste although they can be processed to create fine products.
A Ganache is a rich, silky chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. (Sometimes butter can also be added) The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavored with fruits spices and different liquors. The result is a harmonious balance between the smoothness of the flavor and the intensity of the chocolate.
Gianduja is a delicious mixture of emulsified hazelnuts and cocoa mass, cocoa butter and sugar. Originally this was an Italian specialty.
Cacao is harvested throughout the year; but the main growing seasons are November-January and May-July.
A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity.
A strong, sweet flavored alcoholic liquor, usually drunk after a meal.
ORIGIN mid 18th cent.: from French, 'liquor.'
1 alcoholic drink, esp. distilled spirits.
2 a liquid produced or used in a process of some kind, in particular
• water used in brewing.
• liquid in which something has been steeped or cooked.
• liquid that drains from food during cooking.
• the liquid from which a substance has been crystallized or extracted.
Low Fat Cocoa
Cocoa powder containing less than ten percent cocoa butter.
Malitol
Maltitol is a natural sugar-substitute based on a Malt-extract, which allows chocolate to keep a sweet taste without containing sugar. Maltitol has become a popular sugar substitute in many chocolate couvertures, especially Belgian chocolate sugar-free products.
Marzipan is a thick paste achieved by skillfully mixing melted sugar with finely chopped ground almonds. The outer shell of a marzipan is an envelope of milk, white or dark chocolate. The Lubecker method (known to be the world's best Marzipan) means that only pure almond and sugar are used, thereby delivering the fullest almond taste.
Medium Fat Cocoa
Cocoa powder containing between ten and twenty-two percent cocoa butter.
The best known kind of eating chocolate. Milk chocolate is made by combining the chocolate liquid, extra cocoa butter, milk or cream, sweetening, and flavorings.
The flavor combination of chocolate and coffee.
A wooden spindle for frothing chocolate drinks. While it may seem like an Aztec invention, this wooden frother was developed by the Spanish in the sixteenth century: the top twists between the hands in a back-and-forth motion to beat the chocolate drink and make it frothy. The Aztecs generated froth by pouring the drink from one vessel into another.
A spicy, unsweetened chocolate sauce. The classic Mexican dish mole poblano, composed of turkey in mole sauce, is said to have been invented by nuns in the convent of Puebla, outside of Mexico City.
Wooden stick with rings attached to bottom; used to whip chocolate drink to create cap of foam on top.
Another technique for making chocolate consists of placing chocolate in molds to obtain a molded chocolate "shell" that is then filled with one or several unique fillings before being seals with another layer of chocolate. The typical Belgian Praline is produced by pouring a hazelnut praline filling in molded shapes.
The texture and other sensations of the chocolate in the mouth. In general, a good chocolate will be smooth and dissolve into liquid in the mouth. A less good chocolate will be grainy, gritty, or waxy (the latter may indicate that cheaper vegetable fat has been substituted for the cocoa butter).
The kernels of coca beans are usually called 'nibs' and are the basic ingredient of which chocolate is made, sometimes, the original dark and rich nibs are used to add texture to chocolate bars or chocolate deserts.
Nougatine
Nougatine is achieved by heating sugar until it caramelizes and mixing finely crushed roasted hazelnuts or almonds . Once this paste is achieved, it is put on a caramel roller and crushed into little pieces. Nougatine pieces are used as filling in certain chocolates and chocolate bars.
The word 'organic' refers to how these food products are produced. Organic production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are produced without the use of chemical pesticides and fertilizers. They are processed without artificial ingredients, preservatives or irradiation. Organic chocolate contains a minimum of 95% naturally grown and certified raw materials.
Pates de fruits are composed of sugar pulps and apple pectin. The fruit percentage is more than 50% of the total component.
Phenyethylamine (PEA)
This is a chemical found in chocolate, which is reported by some scientists to be a mood elevator and antidepressant. No conclusive evidence has been found to prove this.
Between the blossoms of the permanently flowering cocoa tree we can see fruit (pods) at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.
A group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. The polyphenols are responsible for the coloring of some plants—for example, the color of leaves in the autumn. Research indicates that a class of polyphenols has antioxidant characteristics with potential health benefits. These polyphenol antioxidants may reduce the risk of cardiovascular disease and cancer. Sources of polyphenols include peanuts, green tea, white tea, red wine, olive oil, dark chocolate, and pomegranates, and other fruits and vegetables. Chocolate or Dark Chocolate that has been processed with alkali will not contain any polyphenols or antioxidants
Praliné is composed of richly flavored chocolate to which caramelized sugar (hot caramel), well-roasted, finely-ground hazelnuts (or almonds) and vanilla have been added. The praliné flavor is typical in many Belgian chocolates or "pralines."
Quetzalcoatl Tlalhuizcalpanticutli
Toltec god with long name and big heart. Gave man/womankind gift of chocolate.
The harvested, fermented and dried cacao beans, hand-sorted, graded, packed into jute bags and ready for processing. The bags weigh about 139 pounds (62.54 kg).
Another word for the cacao bean; also called grain.
Mexican for Cacao beans. (Also means seeds.)
Semisweet and Sweet Chocolate
Prepared by blending chocolate liquid with varying amounts of sweetening and added cocoa butter. Flavorings may be included. After processing, the chocolate is cooled. Sweet chocolate is usually molded into bars. Semisweet chocolate is also available in bar form, but most popularly as pieces. This is the generic term. Different manufacturers use different names such as blocs, squares, bits, etc. Chocolate is also granulated and known as "shot," used for decoration by candy makers and confectioners.
Single Origin Or Monorigin Cacao
Beans grown in one particular area or region. Also called origin cacao. The chocolate made from these beans is called single origin chocolate or grand cru chocolate.
Strong distilled liquor such as brandy, whiskey, gin, or rum.
The clear, crisp sound made from breaking a piece of chocolate from a bar. A good, clean snap is indicative of high cacao content and well-tempered chocolate. Milk chocolate which has lower levels of cocoa solids, and white chocolate which has no cocoa solids and is softer, don't have the same clean snap (the higher the cacao content, the harder the chocolate). The opposite of snap is crumbly.
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%. Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped and then placed in proper storage areas with the correct humidity and temperatures.
Tablette Or Chocolat En Tablette
The French word for chocolate bar.
A chemical found in chocolate which stimulates heart muscle and the nervous system.
Mythological Rain God who nourished cacao trees with water.
Tempering is the process of bringing the chocolate to a certain temperature whereby the cocoa butter reaches its most stable crystal form. There are several forms in which the butter can crystallize, only one of which ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45°C) and then left to cool to working temperature, the finished product will not be gloss. Proper tempering, followed by proper cooling produces a nice shine and good eating properties.
The botanical description for cocoa. The name "Theobroma," comes from the ancient Greek words for "god" (Theo) and "food" (Broma).
Less common for chocolate making than the Forasteros and not as fine in quality as the Criollo, the Trinitario is considered a hybrid bean from the cacao tree. This bean combines the taste of the Criollo with the higher yields of the Forasteros and is grown in South America, various Caribbean islands and a few other locals.
A confection made of chocolate (ganache), butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa. Truffles are made by heating a rich blend of butter, cream, chocolate, and often a flavoring, delicately shaping it, and enrobing it with chocolate couverture.(milk, dark or white) Different truffle textures can be created by rolling the center ganache in cocoa powder, powdered sugar, or finely chopped nuts. Truffles, originally named after the exotic French mushroom because of its visual resemblance, are either hand-rolled chocolate or domed with a piped center.
Unsweetened Chocolate
Solid chocolate made from 100% chocolate liquor, with no sugar or emulsifiers added. Top quality 100% cacao bars are excellent for eating if one likes intense cacao flavor. Note: some people in the trade refer to chocolate liquor as unsweetened chocolate.
The flavor extract derived from the vanilla bean, the pod of a tropical orchid. The pods are harvested green and cured, turning brown when heated in ovens. Each pod contains numerous seeds. Vanilla extract is made by chopping or macerating beans, then mixing them with ethyl alcohol and water, aging the solution, and filtering out the solids. Pure vanilla extract must be 35% alcohol by volume. Vanilla is native to southern Mexico, although the majority of today's supply comes from Madagascar (known as bourbon vanilla); secondarily from Tahiti (the finest and rarest); Mexico is the third largest source. Almost all fine chocolate is enhanced with vanilla. Just as with cacao beans, vanilla from different parts of the world has different flavor complexities, and specific vanillas are paired with specific chocolates to achieve different results. The Madagascar bean (Bourbon bean) is very thin and very rich in sweetness. It has a thick oily skin that covers many small seeds that provide a strong vanilla aroma. The Mexican bean is not as thin and not quite as sweet as the Madagascar bean. The bean has a somewhat earthy aroma and is more mellow in flavor than the bourbon bean. The Tahiti bean is plumper in size, darker in color, and the least sweet of the beans. Its thin-skinned pod covers fewer seeds than the other varieties and they have a slightly fruity aroma. While the orchid family is the second largest family of flowering plants with approximately 20,000 species, the Vanilla genus is the only group that produces anything edible.
White chocolate is not considered real chocolate, because although it has cocoa butter (at least 32% to be considered of good quality), it does not have chocolate liquor. White chocolate is made from cocoa butter, milk, sugar and vanilla.
Xochiquetzal
Mythological goddess of Love who adorned the cacao trees with flowers.
Xocoatl
Pronounced cho-kwa-tel, the Aztec word for chocolate. It means bitter water. The original chocolate beverage was an unsweetened drink mixed with maize and flavored with pepper and other savory spices. The word used by the Mayas and Olmecs was cacahuatl.


Just in time for the big Fourth of July holiday, Polymer Clay Central has announced the July 2007 Challenge theme: Wave That Flag.
Just need some inspiration? Try a Flickr search for flags -- all sorts of things can be adorned with flags.
Mail your entries in by July 15, 2007, for a chance to win one of three prizes. Good luck!
I love your tutorials! They are so helpful...are you thinking of putting anymore out?
Thanks, Susanna -- glad you like them. Yes, I plan to continue doing tutorials... just watch this space!


Summary This article describes the steps to enable read-only access to Centrify Support to review identity platform settings.
Centrify Support may ask for read-only permission to your Admin Portal in order to view how the environment is configured. This will help with investigating issues with applications, role membership, policy, enrollment, and more.
Where is this access granted?
Any user in the System Administrator (sysadmin) Cloud Role can grant read-only access to Centrify Support.
Note: Read-only access does not allow the Support team to modify any settings or edit any information within the Admin Portal.
Click your name in the top right corner and select the Support link from the drop down.
Select the drop down under "Grant read-only access to Centrify Support".
Choose the amount of time you would like to grant Centrify Support read-only access to your Admin Portal.


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Be presents... with Does It Offend You Yeah?, Post War Years, Christopher D Ashley + Shuffle
Proud Galleries
The Horse Hospital; Chalk Farm Road; Camden Town; NW1 8AH; United Kingdom
Sat, 12 Apr 2008entry £10 / £8 before 11pm
Be Events
Room 1 Does It Offend You Yeah?(DJ set) Post War Years (live) Christopher D Ashley (live) Shuffle (live) Room 2 - Non Stop Electric Cabaret with Miss Vicki Butterfly + guests
Following a lengthy winter sojourn, BE made a triumphant return to Proud on the 5th April. This was the opening night of our new weekly shindig at everyone's favourite rock n roll gallery, the re-located Proud in Camden. We're now right back where we left off... except bigger and louder. Next night is this Sat 12th April, expect music, mayhem and rock n roll glam all hosted in the brand new Proud. This revamped venue is twice the size of the legendary original, and boasts 3 gallery spaces including 8 private stable booths and a 450 capacity live room - all the better for hosting the most beautifully intoxicating parties in town! Be Presents ...with ... DOES IT OFFEND YOU, YEAH? (DJ set) As the album title has it, you have no idea what you're getting yourself into. What does that mean? Does it confuse you, yeah? It shouldn't. It's fairly straightforward. The debut album by Reading-based four-piece Does It Offend You, Yeah? is a big, swaggering mash-up of Eighties-lovin', future-livin' techno-rock with fuck-off pop-bells on. Rocked it on the big stages of Reading, NME Awards Tour and various international festivals last summer. Have also recently remixed Bloc Party, Muse and The Raconteurs. 'Dance music you can go fucking crazy too' says James. We agree. www.myspace.com/doesitoffendyou POST WAR YEARS (live) Post War Years live together in an abandoned russian social club/ hairdressers. Here, they can usually be found creating big beats in the kitchen or just sleeping somewhere. Any noises you hear are triggered by a finger or shouted through a mouth. They grew up together. They have their record out in the shops, a PWYs 7", which you can stick on, if you may - however, they make recordings which can be listened to here, and other secret parts of the internet. www.myspace.com/thempostwaryears CHRISTOPHER.D.ASHLEY (live) Christopher D Ashley music has been described as new romantic techno disco. It's been compared to Duran Duran, Human League, Depeche Mode via Kraftwerk and Tech-house. Album forthcoming on the legendary Sunday Best Records. One to watch in 2008. www.myspace.com/christopherdashley SHUFFLE (live) Brilliantly original, inventive and energetic electro-rock. In July 2005 they won the Leftfield category at the prestigious Diesel-U-Music awards (previously won by the likes of Tom Vek and Mylo). Shuffle have supported Acoustic Ladyland, Tom Vek, The Mules and The Mighty Roars. In 2007 they supported Charlotte Hatherley on her UK tour and their single Whatsthatyougot? was released on 24 April. The single got regular airplay with Nemone and Lemacq on 6Music, Rob Da Bank on Radio 1 and John Kennedy on XFM, as well as video plays on MTV2. Their track "An Old Uprising" is also included in The Mighty Boosh Live DVD which came out last Nov. www.myspace.com/shuffleshuffle Plus music from your resident host David H playing Cosmic Disco and Indie-Electronica in Room 1. Also including burlesques from the exquisite Miss Vicky Butterfly hosting The Non-Stop Electric Cabaret in Room 2 and DJ Bioux spinning 50s Garage, Rock n Roll and Exotica. Details to follow on the cabaret line-up as soon as possible! Reservations: [email protected] www.myspace.com/beeventsltd www.be-at.co.uk
Be_EventsUpdate this event
8pm - 2.30am


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