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Tour of Croatia
18 Apr - 23 Apr 2017
Tour of Croatia - Stage 1
Race: Tour of Croatia, Stage 1
Start/Finish: Osijek/Koprivnica, Croatia
Koprivnica, Croatia — Team Novo Nordisk's Martijn Verschoor garnered his best result of the season when he earned a top 10 finish on Stage 1 of the Tour of Croatia.
The peloton began the 227-kilometer stage in cold and wet conditions in Osijek. The rain let up but the day remained cold and grey until the finish. Team Novo Nordisk's Chris Williams was aggressive from the start and made an early three-man breakaway, but the World Tour teams weren't willing to let the trio go. Once the day's main break escaped, they earned nearly 10 minutes before getting caught after the only categorized climb of the stage. In the final 20 kilometers, several riders made late race attacks, but everything came together with Sacha Modolo (UAE Team Emirates) winning the bunch sprint and Verschoor taking ninth.
Team Novo Nordisk Sport Director Massimo Podenzana
"Williams punctured after his breakaway came back and missed the one that was successful. After that, all our riders sat in the peloton to eat, drink and conserve energy for the finish. Once the rain stopped, the speed increased, but altogether we were ten minutes behind the slowest schedule today. Martijn and Andrea were both at the front for the sprint, and we had good teamwork to earn that top 10 today. Looking at the rest of the race, all the other stages are shorter, and we will have opportunities for the breakaway and a few more sprint finishes."
Martijn Verschoor
"Position was really important today. I lost a few spots in the final tunnel, and I was behind with 300 meters to go. I was in fourth or fifth position. I needed to go around on the right side, and I made a last-minute mistake. It is my first top 10 of the year, which definitely isn't bad. It has been a long time since I've really been able to sprint, so the form is finally getting there in anticipation of the Tour of California."
Team Novo Nordisk continues racing at the Tour of Croatia on Wednesday with a 123-kilometer race beginning in Trogir. Stage 2 features one categorized climb and two intermediate sprints before an HC or beyond category summit finish on Sveti Jure, which is the highest peak in Biokovo and the second highest peak in Croatia.
1st: Sacha Modolo (UAE Team Emirates): 5:24:19
2nd: Eduard Michael Grosu (Nippo-Vini Fantini): same time as Modolo
3rd: Nicolas Marini (Nippo-Vini Fantini): same time as Modolo
Martijn Verschoor: 9th: same time as Modolo
Andrea Peron: 35th: same time as Modolo
Charles Planet: 54th: same time as Modolo
Joonas Henttala: 72nd: same time as Modolo
Chris Williams: 86th: same time as Modolo
David Lozano: 105th: same time as Modolo
Fabio Calabria: 113th: same time as Modolo
Javier Megias: 122nd: same time as Modolo
Start/Finish: Trogir/Biokovo, Croatia
Distance: 107.7km
Biokovo, Croatia — Tour of Croatia organizers shortened Wednesday's second stage due to high winds and extremely cold temperatures on the final climb, and delayed the start of the race down the Dalmatian coast.
Snow overnight on the 500km transfer after the finish of stage one delayed the arrival of most teams to the luxury resort hotel along the Adriatic Sea until after 11pm on Tuesday, prompting organizers to change Wednesday's start from noon until 2:30 in the afternoon. They also cut off the final 15km of what was to be the 2017 season's first real long mountain climb, Sveti Jure, the second highest mountain in Croatia.
A 4-rider breakaway built up as much as five minutes on the peloton soon after leaving the small island of Trogir, but strong World Tour teams began to chase hard in the second hour of racing and brought the escapees back at the base of the 15km climb up a narrow switchback road away from the sea. Javier Megias and David Lozano kept in contact with the leaders into the final 3km, where heavy winds in bright sunshine dropped the air temperature down to around freezing.
Croatian climber Kristijan Duracek won ahead of Spain's Jaime Roson, with Italy's Vincenzo Nibali a close third.
Team Novo Nordisk's Sport Director Massimo Podenzana
"Javi stayed with the leaders until the last 2k and rode strong to the finish. David suffered a bit on the first part of the climb, but got stronger as the road continued. Tomorrow is our best chance for a breakaway, but the start will be up and down in some hills and probably a bit nervous. The finish for stage three is flat, and we are expecting a big group sprint."
"The stage was shortened but there was still a pretty long climb at the end, 13 or 14k. Coming down the coast there was a headwind, so it was a lot easier if you weren't on the front. It ramped up as we came to the beginning of the climb, and there were a few teams who were working to put their guys at the front. But it was freezing at the finish, and that was the point where the organizers stopped the race and said any further is too cold. It looks sunny and warm, but it's pretty chilly up top."
Team Novo Nordisk continues racing at the Tour of Croatia on Thursday with a 237km stage that begins inland in Imotski and travels back north up the coast to Zadar.
1st: Kristijan Duracek (UAE Team Emirates): 2:43:38
2nd: Jaime Roson (Caja Rural-Seguros RGA): st
3rd: Vincenzo Nibali (Bahrain Merida Pro Cycling Team): 0:03 back
Javier Megias: 28th: 1:01 back
David Lozano: 64th: 5:38 back
Joonas Henttala: 79th: 8:41 back
Fabio Calabria: 85th: 9:43 back
Andrea Peron: 90th: 9:43 back
Charles Planet: 94th: 9:43 back
Chris Williams: 150th: 9:43 back
Martijn Verschoor: 151st
(Photos: KL Photo)
Start/Finish: Imotski/Zadar, Croatia
Distance: 237km
ZADAR, CROATIA — Strong winds and a nervous peloton made Thursday's massive third stage at the Tour of Croatia a six-hour fight for wheels as Team Novo Nordisk spun up the Adriatic Sea coast on a tough day on the bike.
An 8-rider breakaway formed soon after a crisp early-morning start in the hilltop tourist town of Imotski, and by the time the riders warmed up on the descent down to the beach the gap was more than three minutes. Strong tailwinds shifted across the road as the peloton rose and fell with the elevation.
After crossing back inland and then once again out to sea, the peloton caught the breakaway just as the finishing laps began in Zadar. Riders jostling for position on narrow roads found little room to maneuver around the traffic circles, with numerous crashes in the final 10km. No Team Novo Nordisk riders went down, but a split in the group separated Martijn Verschoor at the front of the race, with no contact to his teammates behind him.
Three Italians swept the podium in the reduced-field sprint, with Nicola Ruffoni edging out Giacomo Nizzolo and Ricardo Minali. Verschoor finished just outside the Top-10 in the same time as the winner.
"Today was the longest day of the Tour of Croatia, and we expected to go in the breakaway with either Charles or David, but they tried unsuccessfully four times and then the fifth time it went without them. Overall it was nervous and windy, and there were a lot of crashes, especially late in the race. We have another chance tomorrow for a breakaway and we'll set the goal again."
"Today was 240k of wind, a lot of tension in the bunch and really nervous the whole time. At kilometer 5 we started a 10km climb, and everybody knew the breakaway was going to go, and in the end we got in a lot of groups and spent a lot of power but we were just unlucky."
Team Novo Nordisk continues racing at the Tour of Croatia on Friday with a 171km stage that begins in Crikvenica and travels right up to the border with Slovenia at Umag.
1st: Nicola Ruffoni (Bardiana – CSF): 5:55:27
2nd: Giacomo Nizzolo (Trek – Segafredo): st
3rd: Ricardo Minali (Astana Pro Team): st
Martijn Verschoor: 12th: st
Andrea Peron: 29th: st
Charles Planet: 35th: st
Joonas Henttala: 53rd: 8:41 st
David Lozano: 57th: 5:38 st
Fabio Calabria: 69th: st
Javier Megias: 73rd: 1:01 st
Chris Williams: 105th: st
(Photos: ©KL Photo)
Start/Finish: Crikvenica/Umag, Croatia
UMAG, CROATIA — Warmer weather greeted the riders on Friday at stage four of the Tour of Croatia, as a shake up in the general classification put top World Tour teams on guard against any disruptions ahead of Saturday's Queen Stage.
A breakaway of four riders left the peloton on the first climb of the day, building an advantage of three minutes before the chase group began to hold the gap steady over a succession of hills up and away from the seaside resorts of Dalmatia. Crossing through picturesque valleys into the region of Istria, the Tour of Croatia began to shed the extra clothing needed in the unusually cold weather up to now.
All came back together into Umag for a group sprint, with Italian Nicola Ruffoni winning for the second consecutive day. Behind him on the podium stood fellow Italian Riccardo Minali and Russian Ivan Savitskiy. Martijn Verschoor was Team Novo Nordisk's highest-placed finisher on the day, following Ruffoni in the same time at 25th place.
"The weather improved today and gave everyone a little taste of spring again. It's still colder than normal, but today was easier on the peloton with less wind and overall better temperatures. We go into the Queen Stage tomorrow with two very hard climbs and will put our teamwork behind Javier Megias for the day."
"Today was three degrees better, and it makes a big difference. We could start the race without leg warmers and finish without arm warmers at the end. Tomorrow is the Queen Stage at the Tour of Croatia, and also a short one. We're really looking to our leader Javier Megias, who is coming into good form. I'll try to go into a breakaway if I can, because I am really motivated to get out in front for the team."
Team Novo Nordisk continues racing at the Tour of Croatia on Saturday with a 141km stage that begins in Porec and finishes with an Out of Category climb to Ucka.
2nd: Riccardo Minali (Astana Pro Team): st
3rd: Ivan Savitskiy (Gazprom – RusVelo): st
Charles Planet: 73rd: st
Javier Megias: 77th: st
David Lozano: 88th: st
Joonas Henttala: 102nd: st
Start/Finish: Porec/Ucka, Croatia
UCKA, CROATIA — Saturday's Queen Stage at the Tour of Croatia began with a moment of silence in the beachside town of Porec to mark the untimely death of professional cyclist Michele Scarponi at his home in Italy when a vehicle hit him on a training ride earlier in the morning. Well-known and widely respected in the peloton, the 37-year old leaves behind a wife and twin boys. Team Novo Nordisk offers its deepest condolences to his family, friends and teammates.
Once the stage began, Scarponi's Astana Pro Team colleagues led the group out of the city and rode at the front quietly for nearly an hour, with no rival teams attempting a breakaway and no noise from anyone in the race.
A breakaway did form once the race began in earnest, and six riders put a time gap of around two minutes on the chasing peloton over an out of category climb. Once down from the mountain, the team of race leader Vincenzo Nibali began to chase, bringing the escape to a close on the day's final climb. Team Novo Nordisk riders Javier Megias and David Lozano remained with Nibali's group up the second out of category ascent.
Megias finished 20th on the day and climbed to 16th overall with an excellent performance on a very subdued day of racing. Spaniard Jaime Roson won the stage and now leads the overall ahead of Nibali, who came second in front of Czech rider Jan Hirt.
"Javi was good today and showed real strength on the final climb. The World Tour teams controlled the race but it was the pro continental squads that made the action in the mountains."
Team Novo Nordisk Javier Megias
"Today was the last chance for the GC, so I tried to be with the first guys. I still need to work a little bit before California, but the legs are getting better and hopefully in California I can be with the top guys."
Team Novo Nordisk continues racing at the Tour of Croatia on Sunday with a 147km mostly flat stage that begins in Samobor and finishes in Croatia's capital city of Zagreb.
1st: Jaime Roson (Caja Rural – Seguros RGA): 3:41:47
2nd: Vincenzo Nibali (Bahrain Merida Pro Cycling Team): st
3rd: Jan Hirt (CCC Sprandi Pulkowice): st
Joonas Henttala: 80th: 20:09 back
Charles Planet: 89th: 21:52 back
Andrea Peron: 120th: 25:21 back
Fabio Calabria: 121st: 25:21 back
Chris Williams: 126th: 25:21 back
Martijn Verschoor: 127th: 25:21
Start/Finish: Samobor/Zagreb, Croatia
ZAGREB, CROATIA — Javier Megias punched his way to the front on Sunday in the final stage at the Tour of Croatia, finishing with the lead group of elite riders in the historic center of Zagreb.
Megias finished 19 seconds behind stage winner Sacha Modolo of Italy, moving up in the final classification to 15th overall after a week of punishing race action around Croatia.
Sunday's stage six began just at the border with Slovenia, and Team Novo Nordisk sent Australian rider Chris Williams into the main breakaway early on the day, joining a fast group of 15 over the rolling hills into Croatia's capital city. With the General Classification competition narrowed down to just a handful of seconds for the top three podium spots, leading teams were nervous and reluctant to allow more than two minutes advantage on the approach to the finish.
On the city circuits Williams finished his duty for the day and watched as his teammates moved to usher Megias towards the front for two laps on the cobblestone climbs in Zagreb. Modolo won ahead of his own teammate Jan Polanc of Slovenia and Boy Van Poppel of the Netherlands. Italian Vincenzo Nibali won the overall classification in the 2017 Tour of Croatia by eight seconds.
Team Novo Nordisk returns to racing at the beginning of May for the Tour of Azerbaijan.
"We are on our way to California with this group of riders, and in Croatia we saw Verschoor and Megias improve their overall fitness and race sharpness. The rest of the riders came together with good teamwork in spite of difficult conditions, with rain, long transfers and some very cold days for this time of the year."
"The whole team was fighting today to get into the breakaway, so finally when Chris got in it was really good. The race was really hard when we got into the laps, but everybody was at the front in a good position working for Javi and Charles, and that was fine. I was off the bike for three weeks with an injury, so for me coming to Croatia was a lot of questions and now I feel pretty good with the answers. Our big goal is California, and we are racing good to get there."
2nd: Jan Polanc (UAE Team Emirates): st
3rd: Boy Van Poppel (Trem – Segafredo): st
Javier Megias: 22nd: 0:19 back
Joonas Henttala: 61st: 1:33 back
Fabio Calabria: 93rd: 3:04 back
Martijn Verschoor: 94th: 3:04 back


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NORTHUMBERLAND — Today, MPP David Piccini led the charge for organ and tissue donation at Queen's Park issuing a challenge to local mayors and residents to register consent. April is BeADonor Month; a month in which all Ontarians are encouraged to show their support for organ and tissue donation by registering.
MPP Piccini was joined by President and CEO, Ronnie Gavsie from Trillium Gift of Life Network, a patient focused agency of the Government of Ontario that is responsible for saving thousands of lives across the province each year through organ and tissue donation and transplantation.
Today in Ontario, there are over 1,600 women, men and children waiting for a lifesaving organ transplant, and sadly every three days, someone dies because there are not enough organs to meet the need. In the riding of Northumberland Peterborough–South there are 39 people currently on the waitlist.
Research shows that more than 85% of Ontarians are in favour of organ donation. However, only 33% of Ontarians have registered their consent to donate. In the riding of Northumberland Peterborough-South, our registration rate is over 40%, which is higher than the provincial rate.
To assist in increasing our registration rate MPP Piccini has created a registration page at https://beadonor.ca/campaign/mppdavidpiccini. Through this link, we can track the number of registrants during BeADonor Month.
One organ donor can save up to 8 lives and enhance as many as 75 lives through tissue donation.
• Today, there are more than 1,600 men, women and children in Ontario waiting for a life-saving organ transplant.
• Every 3 days, someone in Ontario dies a preventable death waiting for a transplant.
• You are 5 times more likely to need an organ than to donate one.
• It takes less than 2 minutes to register as an organ and tissue donor online at beadonor.ca.
To see my challenge to the Mayors, Chiefs and to you click the link below.


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Wednesday, August 1st, 2007
Ghana oil discovery – thoughts about the future
Posted by xcroc under accountability, Africa command, AFRICOM, development, economy, education, Ghana, Ghana oil, health, oil
Map of Tullow's recent oil discovery in Ghana
click on the map to see the larger view
The Guardian published an article this week about the oil discovery in Ghana, and potential effect on the Ghanaian economy. Ghana enters oil age with wary eye on neighbors.
. . as the euphoria dies down, people are debating whether oil is really the economic injection their country needs.
. . . "Nigeria has oil in abundance, yet the local people have nothing," said George Moore, a 29-year-old restaurant worker in Axim, a fishing village near Cape Three Point. "Is that what is going to happen here?"
"Our country works, but the idea of us producing oil still scares me," said Kofi Bentil, a business lecturer at Ashesi University in Accra. "It will totally change the structure of the economy. It could push us into overdrive, but it could also lead us to self-destruct."
One advantage that Ghana has over its oil-producing neighbours, said Mr Bentil, is experience and political stability. While countries such as Nigeria were already swimming in oil money at independence, Ghana has had 50 years to build up institutions to manage its finances.
It is also one of the few countries in the region to hold free and fair elections with peaceful transitions of power.
Although corruption at state level remains significant, accountability has improved greatly in recent years, donor officials say.
Mats Karlsson, the World Bank country director for Ghana, said that even without oil, Ghana was on track to become a middle-income country by 2015, when it would start to wean itself off aid. Oil revenues could accelerate that process.
Or, oil revenues could reverse the process.
The US Africa Command could be a destabilizing influence in Ghana as well as other countries. The focus of Africom is oil. Cooperation with African military organizations is an attempt to manage this resource. And the more the interests of the military in a country are supported above the interests of other citizens, the more chance there is of creating and extending coups and military governments. Currently Nigeria, Equitorial Guinea, and other places, are experiencing this kind of US military support. In the words of Vijay Prashad:
Resource wars in the Congo (over diamonds and coltran) and in West Africa (over oil) have set the continent on fire. The U.S. has thus far engaged with these conflicts through Africa's national armies, who have increasingly become the praetorian guards of large corporations. None of this can be justified directly as a protection of the extraction of resources, so it has increasingly been couched in the language of the war on terrorism. The Pan-Sahel Initiative (created in 2002) draws U.S. Special Operations Forces to Chad, Mali, Mauritania, and Niger. In 2004, the U.S. extended this to the major oil producing countries of Algeria, Nigeria, Senegal and Tunisia and renamed it the Trans-Saharan Counter-Terrorism Initiative. After 9/11, the U.S. moved a Special Operations Force into a former French Foreign Legion base, Camp Le Monier, in Djibouti. In July 2003, the U.S. earned the right to deploy P-3 Orion aerial surveillance aircraft in Tamanrasset, Algeria. Under the guise of the War on Terrorism, the U.S. government has moved forces into various parts of Africa, where they were able to train African armies and to intervene in the increasingly dangerous resource wars.
Ghana needs to diversify her economy, and protect and develop her agricultural sector, if the oil is to help rather than hurt. And Ghana needs to provide health care, and free universal public education. This is a public good, even necessity, and should not be an individual privilege. Ghana needs all its brain power active and healthy, not just the brain power of the rich. Rich brains are not always the best brains. Every cedi invested in education will be paid back many times over in business development and revenues.
As b real points out in a comment, the US Senate has a hearing today on the Africa Command, Exploring The U.S. Africa Command And A New Strategic Relationship With Africa. In his opening remarks there were a few words Senator Feingold said that offer a glimmer of optimism even though the goal is still to acquire African oil and resources. I have emphasized them below.
I am prepared to fully support a unified, interagency U.S. approach that creates a military command with the primary mission of supporting our policies towards Africa and ensuring continued diplomatic, development, humanitarian assistance, and regional initiatives led by the Department of State, USAID, and other key stakeholders – including national and international NGOs, other bilateral and multilateral development bodies, and of course, African political and military leaders.
African leaders look a bit like an afterthought, but at least they are mentioned, unlike in the Bushco documents from the Heritage Foundation that lay out the Bush/Cheney vision of Africom.
Africom – cooperation? or training colonial armies
Posted by xcroc under Africa command, AFRICOM, proxy war, recolonize
Rwandan Forces stand at attention with their weapons as senior Rwandan leaders walk to a C-17 at the start of a ceremony kicking off the African Union Mission in Sudan (AMIS 2), at Kigali International Airport, Rwanda, July 17, 2005. Defense Dept. photo by U.S. Air Force Staff Sgt. Bradley C. Church
I came across an interesting bit of analysis of Africom here, that includes this:
In a 2003 study entitled "U. S. Military Assistance for Africa: A Better Solution," the Heritage Foundation argued, "Creating an African Command would go a long way toward turning the Bush Administration's well-aimed strategic priorities for Africa into a reality." Rather than engage Africa diplomatically, it is better to be diplomatic through the barrel of a gun. "America must not be afraid to employ its forces decisively when vital national interests are threatened." Nevertheless, the U.S. will not need to always send its own soldiers. "A sub-unified command for Africa would give the U.S. military an instrument with which to engage effectively in the continent and reduce the potential that America might have to intervene directly." The AFRICOM would analyze intelligence, work "closely with civil-military leaders" and coordinate training and conduct joint-exercises. In other words, the U.S. would make the friendly African military forces "inter-operable" not only with U.S. hardware but also with U.S. interests.
Assuming this is Bush/Cheney thinking, and it is pretty well spelled out by the Heritage Foundation, they are planning to use African military as agents protecting and furthering US interests, in other words, colonial armies.

redpajama_set_name: RedPajamaCommonCrawl


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Category: Cheese
French Cheese Organization
Cheese, Dairy, France, French Food
Fresh cheeses – Like fromage frais, cheese curds that can be either chunky or smooth. Cheeses that are just a few days old.
Soft, bloomy rind cheeses – Like Camembert, Brie, Coulommiers, and Neufchâtel. These cheeses are somewhat elastic, ranging from firm when they are unripened, to tender when they are fully ripened. These cheeses take on an aroma of ammonia when they are overripe.
Soft, washed-rind cheese – Like Livarot, Maroilles, Pont l'Évêque, and Époisses, these cheeses are washed with anything from naturally colored brine to beer, wine, or even tea. The longer these cheeses are aged, the more intense their aroma.
Pressed cheeses – Uncooked and cooked, St. Nectaire, Cantal, Salers, Laguiole, and Morbier are among the uncooked pressed cheeses.
Blue or "parsleyed" cheeses – These cheeses can be made with cow, sheep, or goat milk. Penicillium is injected into them.
Cooked, pressed cheeses – These are mountain cheeses that can age for up to many years. The milk is heated, then curdled and pressed into a mold. Once out of the mold they are salted, sometimes by being floated in a salt brine, then carefully aged. Comté, Beaufort, Gruyère, Abondance, and Emmenthal are all members of this family of cheese.
Goat cheese – These are small cheeses, because goats give up to just two liters of milk per day. They range from very soft and wet to elastic and creamy to extremely hard. They offer a wide panoply of flavors, and those that have aged to a firm hardness can be used in place of Parmigiano Reggiano.
Fromage fondu – These aren't really cheeses, but a cheese product made from melted cheese and other ingredients, including whey, powdered milk, and other substances. These are low-priced dairy products, and often used industrially. They count, however, as a family of cheese.
February 27, 2019 February 27, 2019 Mark Bere PetersonLeave a comment
1 gallon whole milk, not ultra pasteurized
1 teaspoon citric acid dissolved in 1 cup cool, nonchlorinated water
1 teaspoon cheese salt dissolved in 1⁄2 cup cool, nonchlorinated water
1–2 tablespoons heavy cream
Pour in the milk, the citric acid and the salt solutions, and mix well without touching the bottom of a chilled pot.
Heat the milk to 185–195 degrees, do not boil. At 180 degrees stir occasionally to prevent a skim coat from forming on top of the milk.
When the curds and whey separate, turn off the heat. If the whey is still milky at 195 degrees, increase the heat another 10–20 degrees. If the whey remains milky, add more citric acid solution a little at a time, stirring gently until you see a clear separation. Allow to set for 10 minutes.
Ladle the curds with a slotted spoon into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain at 72–86 degrees for 30 minutes, or until the cheese reaches your desired consistency.
Remove the cheese from the bag and place in a covered container. For a creamier consistency, add the cream at the end and mix thoroughly.
Store in the refrigerator for up to 2 weeks.
February 26, 2019 Mark Bere PetersonLeave a comment
Foolproof Family Christmas Cheese Soufflé
Cheese, Eggs, Family Recipe, Holiday
8 slices buttered bread cubed, crusts removed
3/4 pound American cheese grated
dash cayenne
Layer cheese and bread. Mix other ingredients and pour over. Let it set 3-4 hours in the refrigerator or overnight. Bake at 350 degrees for one hour.
Easy Cream Cheese
2 Quarts light cream
1⁄4 teaspoon calcium chloride diluted in 1⁄4 cup cool, nonchlorinated water
1 packet direct-set mesophilic starter culture
Cheese salt
Heat the cream to 86 degrees. Add the calcium chloride solution and stir well to combine. Sprinkle the starter over the surface of the milk, wait 2 minutes for the powder to rehydrate, then stir.
Cover and let set at 86 degrees for 8–12 hours, until a solid curd forms.
Gently ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain at 72–86 degrees for 8–12 hours, or until the cheese reaches your desired consistency.
Place the cheese in a bowl and add the salt and herbs to taste, if using.
Pack the cheese into small molds and place in the refrigerator until firm, usually a few hours. Store in the refrigerator wrapped for up to 2 weeks.
Cheese Making 101
Cheese, Fundamentals
Excerpted from my longer essay, "French Cheese: The Process and the Palate."
I am an advocate of the growing community of cheese aficionados that believe for you to truly appreciate cheese you must have at minimum a cursory understanding of the cheese making process, it's steps, and where what you are consuming comes from. The three main types of animals cheese comes from, and the only ones we will be concerned with here, are cows, sheep, and goats. After all cheese is simply concentrated milk with salt added so where do these three species milk vary and why do I have preferences for one over the other. Cows by far produce the most milk, but it is also the thinnest as opposed to Sheep's milk which is the most concentrated – it has a higher percentage of fat solid, and thus flavor. Of course sheep produce far less of it. Cow's milk has a fat content of 3.25 percent by weight, whereas sheep's milk is 7.4 percent milk fat by weight. For some perspective as far as cow's milk and milk fat: skimmed milk is 0 to 0.5 percent milk fat, low fat milk 1 percent, reduced fat milk 2 percent, whole milk 3.25 percent, half-and-half 10.5 to 18 percent, light whipping cream 30 to 36 percent, and heavy cream 36 to 40 percent milk fat. There is an old adage that goat's milk is best for drinking, cow's for making butter, but sheep's is the best for cheese. Generally speaking it take 6 to 12 units (either pounds or kilograms) of milk to make a unit of cheese.
Raw Milk vs. Pasteurized vs. Ultra-Pasteurized
Raw milk is just that, milk which has not been processed in any manner. It possesses all of its natural bacteria and thus makes more flavorful cheese. Raw milk will separate and curdle if left at room temperature. In the United States it is advised that raw milk should either be pasteurized or used to make cheese aged over 60 days. In many states you are unable to obtain raw milk. It will spoil in about a week.
Pasteurized milk is the best option for most people in the United States that do not have access to raw milk. Pasteurization kills dangerous pathogens, but as a result also to a great extent destroys vitamins, beneficial bacteria, texture and flavor. It will curdle if left at room temperature. Homogenized milk has been processed to break up the fat globules and force them into suspension within the milk. In an effort to prevent the separation of the milk and the cream it changes the Molecular structure which prevents it from producing a culture at room temperature. Most milk available in the United States is both pasteurized and homogenized.
In the United States we also have ultra-pasteurized and ultra-high temperature (UHT) milk. These two groups are unable to produce cheese and should be avoided. Ultra-pasteurized milk is heated to 191 degrees and UHT to 280 degrees Fahrenheit. Unfortunately these processes are used on a lot of organic milks as they are more fragile and susceptible to slower retail sales.
Ripening the Milk
You can pick up most any professional cheese making book, or visit a website, and they will all basically show you the same eight steps in making cheese outlined by professor Kosikowski, the first of these is ripening the milk. This first step involves two interrelated functions acidification and coagulation. Starting with the freshest milk possible, ideally from the most recent milking, a starter culture is added. Traditionally this was done by adding a bit of soured milk from the day before. It is of course still possible to make cheese according to the traditional method, however it is much more difficult and time consuming. It is much more common, nearly universal, that cheese makers use freeze-dried starter cultures containing the beneficial bacteria. These starter cultures offer the cheese maker predictability and consistency.
Coagulation is the process which turns milk into the solid which makes cheese possible. Traditionally animal Rennets are used which are extracted from the stomach of young ruminants. Today there is also a vegetarian option with the rennet coming from various plants, most commonly the cardoon thistle. Rennet induced coagulation takes from half an hour to an hour depending upon the cheese recipe, the temperature, and the kind of coagulant used.
Cutting the Curds
Ince the curds have formed a regular mass they will begin to expel the whey, which is mostly water, as they contract. The greater the surface area of the curds, the more whey they will expel. This is precisely the logic behind cutting the curds. To produce a softer cheese with more moisture content the curds are cut larger, likewise for a harder cheese they are cut small.
The curds should be cut to a consistent size so that they yield a consistent texture and moisture content. Many cheese makers use wires stretched in a metal frame called a harp. The cheese maker will pass the hard through the mass of curd in one direction and then again at the perpendicular.
Cooking and Holding
This third step involves some amount of heating the curds, hence cooking them, and allowing them to rest while the effects of acidification, heating, and cutting runs its course. It is crucial to watch your curds carefully during this step as the smaller curds will get hotter. Due to this is one of several reasons consistent curd size is so important.
Heating the curds is done slowly to prevent them from developing a hard outer skin. Oftentimes they are carefully stirred to aid in whey expulsion and prevent them from sticking. Commercial cheese makers usually employ large stainless steel vats with hollow walls through which hot water circulates to gently warm the curds. The harder the cheese the more it is cooked at higher temperatures and more it is stirred. Sometimes washing the curds is employed. In which case some of the whey is drained and replaced with water. This procedure lowers the acidification of the bath while adding moisture to the curds.
Dipping and Draining
Dipping is when you carefully scoop out the curds to transfer them to a draining vessel or mold. Another way of draining is to open a valve at the bottom edge of the cheese vat. Soft curds will take on the shape of the draining vessel in a mass.
The curds in this stage fuse together to form a uniform consistency. Knitting can happen in the vat, mold, cheese press, or draining vessel.
Over a few hours or a few days varying degrees of pressure are applied to the curds until the desired moisture content, density, and texture of the cheese is achieved. The softer the cheese the more gradually it is drained with little to no pressure. Sometimes this is referred to as being pressed under their own weight. Conversely harder cheeses will have weights placed on top of them or other pressing measures.
Salting
Salt is the major ingredient added to cheese to control moisture content, bacteria growth as well as for taste. This may be applied in two ways: wet and dry. In dry salting the salt is applied directly to the curd mass, often before pressing. Wet salting, also known as brining, is when the cheese is placed in a saltwater solution for anytime from several hours to several days.
Curing is a term used for a multitude of special procedures used for desired effects during aging. Some of these are: rubbing, brushing, spraying, wrapping in cloth or leaves, regular turning, etc. This is where the aging process is employed from immediately ready for consumption to several years. In general the harder cheeses are aged longer, for instance true Parmesans are aged 3 to 4 years.
"Mary Karlin" Inspired Junket Mozzarella
1 gallon pasteurized but not homogenized whole cow's milk
7 tablespoons distilled vinegar
4 tablets junket rennet dissolved in ½ cup cool nonchlorinated water
1½ teaspoons plus ¼ cup kosher salt or cheese salt
In a 6-quart stockpot, slowly heat the milk to 88°F over low heat; about 20 minutes. Stir in the vinegar using a whisk in an up-and-down motion to incorporate thoroughly. Add the dissolved rennet and gently whisk in for 1 minute.
Slowly raise the temperature to 90°F about 8 minutes. Remove from the heat, cover, and let rest, maintaining the temperature for 1 hour, until the curds form a solid mass of bonded small curds the consistency of soft tofu. Check for a clean break (see note), and if there isn't a clean break, check again in 15 minutes.
Cut the curds into ½-inch pieces and let sit undisturbed for 10 minutes, maintaining them at 90°F. Over low heat, raise the temperature to 108°F over 15 minutes, gently stirring every 5 minutes or so and frequently checking the temperature and adjusting the heat as needed. Once 108°F is reached, remove from the heat and, using a rubber spatula, gently stir for about 10 minutes around the edges of the pot and under the curds to move them around and expel more whey.
Let the curds rest for another 15 minutes. At this point the curds will be slightly below the surface of the whey. Gently press one of the curds between two fingers. It should feel springy and stretchable; if it doesn't, leave the curds for 10 minutes and then test again.
Line a colander with damp butter muslin, set it over another pot, and scoop the curds into it with a slotted spoon. Let drain for 15 minutes, or until the whey has stopped dripping and the curds are compacted together. Reserve the whey.
Add the 1½ teaspoons of salt to the whey and stir to dissolve. Slowly heat the whey over medium-low heat to 175°F to 180°F; this should take about 30 minutes.
Meanwhile, wrap the muslin over the curds and place the packet on a cutting board. Flatten the curds and allow to sit for 20 minutes. Open the muslin and cut the slab of curds into ½-inch strips or chunks.
Place a handful of curd chunks in a slotted spoon and, wearing heat-resistant gloves, dip the utensil into the hot whey for several seconds, melting the curds until stretchable. Using your fingers and working quickly, knead the melted curds in the utensil, dipping it back into the hot whey as needed to keep the curds pliable.
When the curds are kneaded into a firm ball, pull and stretch them into a small rope and fold them over onto themselves, repeating a few times until the ball of curds is smooth, pliable, and shiny. Don't overwork the curds, or you'll toughen the cheese. Shape the curds into a ball and place it in a bowl of ice water for 10 minutes to chill and firm up. Repeat.
Make a light brine by dissolving the ¼ cup of kosher salt in the hot whey, then chill. Place the chilled cheese in the brine for 2 hours. Use immediately for best flavor, or store in the salted whey, covered and refrigerated, for up to 1 week.
Note: Using a sanitized long-blade curd cutting knife (or whatever you have on hand, perhaps a chef knife), make a short test cut at a 45-degree angle to observe the firmness of the curds. If the cut edge is clean the curds are ready to be cut into their proper size.


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How to watch Demon Slayer: Mugen Train online for free
By Henry T. Casey published 2 December 21
Here's how to watch Mugen Train, the anime tearing it up globally
(Image credit: Funimation/Aniplex)
Update [Dec. 2, 2021]: We've got all you need to know to watch Demon Slayer season 2: Entertainment District Arc which is finally debuting soon.
Hop on board! It's time to watch Demon Slayer: Mugen Train online — and you don't even need to pay. Yes, you can join Tanjiro, Nezuko, Zenitsu and Inosuke as they look to assist the Flame Hashira Kyōjurō Rengoku, as he hunts a particularly troublesome demon.
For the uninitiated, Demon Slayer: Mugen Train is a highly popular anime film that was one of the first movies to dominate the domestic box office once theaters re-opened in the states. It sits behind Pokemon the Movie in the list of top-grossing anime features in the U.S, with a global gross of approximately $475 million USD and counting.
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Unfamiliar, but curious about the movie? It's the continuation of an anime series whose first season is currently on Netflix. A second season is coming, but there is no date.
How to watch Demon Slayer: Mugen Train for free
You can watch Demon Slayer: Mugen Train (aka Demon Slayer: Kimetsu no Yaiba) for free if you've never had a Funimation account before. The service gives 14-day free trials to new members, and Mugen Train is there for you right now.
As always, we recommend setting a reminder to make sure you remember to think about canceling your recurring bill, lest you spend $7.99 without realizing it. In this case, set an alarm for 12 days after you set up the account.
Funimation is available in the United States, Canada, United Kingdom, Ireland, Australia, New Zealand, Mexico and Brazil.
You can get a 14-day free trial of Funimation by signing up now. Funimation has much more than just Demon Slayer: Mugen Train, including top titles such as My Hero Academia, Fairy Tail, Cowboy Bebop, Attack on Titan and Dangaronpa.
How to stream Demon Slayer: Mugen Train with a VPN
If you're out of town and Funimation isn't available to watch in your current location, you can still watch Demon Slayer: Mugen Train — and you don't need to be thwarted by geo-fenced restrictions. With the help of a virtual private network (VPN), you can watch the new movie no matter where you are.
Our pick for the best VPN is ExpressVPN. It meets all the VPN needs and is easy to use and delivers fast internet speeds, making it simple to set up for streaming in no time at all. It also works on practically any device, starting with iOS and Android and including streaming devices such as the Amazon Fire TV Stick and Apple TV. Plus, game consoles like PlayStation 4 and Xbox One.
Our favorite VPN service, ExpressVPN, is our top choice. It's got a solid mix of safety, speed and ease-of-use. Plus, you get an extra 3 months free if you sign up for a year. And, heck, if you've never used a VPN before and are curious and not sure, there's a 30-day money-back guarantee if you just want to give it a try.
How to watch Demon Slayer season 1
Skipped Demon Slayer season 1? Need to figure out what's going on in Mugen Train? Well, don't worry: the entire first season of Demon Slayer is on Netflix.
How to own Demon Slayer: Mugen Train
Demon Slayer: Mugen Train is $14.99 on premium video on demand services, such as Apple TV/iTunes, Google Play, Amazon and YouTube.
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Henry T. Casey
Henry is a senior editor at Tom's Guide covering streaming media, laptops and all things Apple, reviewing devices and services for the past six-plus years. Prior to joining Tom's Guide, he reviewed software and hardware for TechRadar Pro, and interviewed artists for Patek Philippe International Magazine. He's also covered the wild world of professional wrestling for Cageside Seats, interviewing athletes and other industry veterans.
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Hurry! This top mattress is $250 off with this exclusive coupon


Phase 2 trial terminated - noted June 13, 2018.
Phase 2 endpoints not met - October 2016. Announced January 24, 2017 that other indications will take priority over nocturnal leg cramps.
Phase 2 data released March 26, 2018 - 27% decrease in spasms.


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Episode 1 Episode 2 Episode 3 Episode 4 Episode 5 Episode 6 Episode 7 Episode 8 Episode 9 Episode 10 Episode 11
Episode 1 Episode 2 Episode 3 Episode 4 Episode 5 Episode 6 Episode 7 Episode 8 Episode 9 Episode 10 Episode 11 Episode 12 Episode 13 Episode 14 Episode 15
Episode 1 Episode 2 Episode 3 Episode 4 Episode 5 Episode 6 Episode 7 Episode 8 Episode 9 Episode 10 Episode 11 Episode 12 Episode 13 Episode 14
Episode 1 Episode 2 Episode 3 Episode 4 Episode 5 Episode 6 Episode 7 Episode 8 Episode 9 Episode 10 Episode 11 Episode 12 Episode 13 Episode 14 Episode 15 Episode 16 Episode 17
Watch Below Deck Online
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Watch Unsupervised Full Series Online. Unsupervised is an American animated sitcom which ran on FX from January 19, 2012 to December 20, 2012. The show was created and, for the…
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Watch Naked and Afraid XL Full Series Online. A group of the best survival experts in the world take on an un-survivable situation: 40 days. 40 nights. No food, water…
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Genre: Animation, Comedy, Family, Sci-Fi & Fantasy
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Watch Mad Men Full Series Online. Mad Men is set in the 1960s, initially at the fictional Sterling Cooper advertising agency on Madison Avenue in New York City, and later…
Trailer: Below Deck


text:
Q: Integral with bounds I have define integral:
$$\int_0^\pi\frac{x\sin x\,dx}{1+\cos^2x}=\frac{\pi}{2}\int_0^\pi\frac{\sin x\,dx}{1+\cos^2x}$$
my question is how do we get that $\pi/2$

A: Hint. One may use
$$
\int_a^bf(x)\ dx=\int_a^bf(a+b-x)\ dx
$$ with
$$
a=0,\quad b=\pi, \quad f(x)=\frac{x \sin x}{1+\cos^2x}.
$$

A: Write:
$$I=\int_0^\pi\frac{x\sin x\,dx}{1+\cos^2x},$$
$$I=\int_0^\pi (x-\frac{\pi}{2})\frac{\sin x\,dx}{1+\cos^2x}+\frac{\pi}{2}\int_0^\pi\frac{\sin x\,dx}{1+\cos^2x},$$
$$I=I_1+\frac{\pi}{2}\int_0^\pi\frac{\sin x\,dx}{1+\cos^2x}.$$
Now
$$I_1\stackrel{\text{substitute: }x\to (x-\frac{\pi}{2})}=\int_{-\frac{\pi}{2}}^{\frac{\pi}{2}}\frac{x\cos{x}}{1+\sin^2{x}} dx=\int_{-\frac{\pi}{2}}^{\frac{\pi}{2}} f(x)=0,$$ where in the last step we used the fact that $f(x)$ is odd.
Finally, $$I=\frac{\pi}{2}\int_0^\pi\frac{\sin x\,dx}{1+\cos^2x}.$$

redpajama_set_name: RedPajamaStackExchange


As well as being the day of the mad hatters tea party and comedy on the common, which sound all pleasant and fun, today is also the day where the many alternatives to the TINA line are being voiced.
The Shooters Hill area has been affected by the cuts, with people losing work, terms of work, quality of work, trade, pension arrangements, salaries and so on, and services are being run down in what is currently the front line in the cuts: local authority provision.
Anyway, having rambled on fairly tiredly about politics, I hope that tomorrow does something to alleviate the suffering that is being caused, and that although the greater good is being phased out, the NHS can still be protected from a future where patients are traded as commodities.
Christ Church School are having a Mad Hatters Tea Party on Saturday 26th March from 11:30am – 2pm in the hall beside the church (and the school playground if the weather permits).
There will be a Thai Spa present offering mini massages, Phoenix cards, a jewellery stall for children to make their own items and hopefully a flower stall too, as well as face painting, tombolas and games plus hot drinks and cakes (donations welcome!). There will also be a Mad Hatters Hunt for children and a Mad Hatters Parade for the best home made bonnet.
In a twist of serendipity, just as one Plumstead festival dies, another springs to life[1. the festival has another website too], thanks to the PiP.
The theme of the Festival, The Edge of the City, was chosen to evoke not only the idea of a geographical location, but a psychological state of mind. Our Festival has recognised the possibility of marginalisation of certain members of society who do not always have a voice, because of their ethnicity, age, disability, perceived social background, sexuality or income. These issues will be articulated in the selected films and discussed with filmmakers and their guests.
The festival will be a fantastic opportunity for the local community to interact with filmmakers, both amateur and professional and to enjoy a free cultural event in the local area. We have also developed this event to bring together members of the community. We will be inviting members of arts groups and institutions, local authorities, representatives of schools and community groups, and members of the press to attend and participate in our activities. We hope the network that is formed at this event will blossom into relationships that will benefit the local community and its representatives.
19th March 2011 – 2pm to 7.30pm: At St Patrick's School Hall, Griffin Road, Greenwich, London SE18 7QG. This day is open to the public and is committed to screening documentaries and drama films other than those entered into the Festival competition. There will be a special screening of the film 'Covered' at 15.30 – documentary discussing the meaning of the scarf for women from different cultures. There will also be an opportunity to watch and be involved in a film editing process of a short drama Love in SE18.
20th March – 12pm to 7.00pm: At Tramshed Youth Theatre, 51 – 53 Woolwich New Road, London SE18 6ES. We will start at 12pm with screenings of shortlisted films, moving on to the awards ceremony at 2.30pm. At 4pm this year's best films will be screened followed by Q&A's with their directors. There will also be a special screening of the film 'LOVE in SE18' at the end of the day. The bar will be open throughout this event which will conclude with a networking party.
This is another slightly tenously linked Shooters Hill story, but I've been collecting local poems for a while, and so am hoping that this will aid me in my search. An selondon poetry magazine called South Bank Poetry is staging a new open competition, and are reaching to all who might be interested in joining in, so please read on if you are feeling poetic.
Niall O'Sullivan (who will read every entry). Poems up to 50 lines with a London focus or context. The full rules are published in South Bank Poetry Magazine. The judge's decision is final. Prize-winning and commended poets will be listed on the Poetry Book Society website by mid-June 2011.
First Prize: One year's Charter Membership of The Poetry Book Society. Winner receives 20 new poetry books which are PBS Choices and Recommendations, plus other benefits. Second Prize: £200. Third Prize: £150. Fourth Prize: A pair of tickets for the 2012 T.S. Eliot Award readings and a two-year subscription to South Bank Poetry magazine. Fifth Prize: A pair of tickets for the 2012 T.S. Eliot Award readings and a one-year subscription to South Bank Poetry. Five commended poets will receive a one-year subscription to SBP magazine.
1st poem £3.50, 2nd poem £2.50, 3rd poem £2.00, 4th poem £1.50; or 5 for £10 and £1 for each additional poem.
Current subscribers to South Bank Poetry magazine are entitled to the following discounts: 1st poem £3.00, 2nd poem free, 3rd £1.50, 4th £1.00; or five poems for £6 and £1 for each additional poem.
Contact: UK cheques or postal orders crossed, payable to Peter Ebsworth. No entry form required, send two copies of each poem, one anonymous, the other with contact details, to: Peter Ebsworth, South Bank Poetry, 74 Sylvan Road, London SE19 2RZ.
New subscribers may enter poems at the reduced rate if they add £9 (for a three issue subscription inc. P&P) to their total payment. All entries will be simultaneously considered for publication in South Bank Poetry magazine if a contact e-mail address is included.
Friday 8 April, 8pm at the Poetry Café, 22 Betterton Street, WC2H 9BX.
As someone said recently, why go to the dome to watch a band on a screen when you can see the real thing at the Bull. I went to a great little gig there last Saturday, it was one of those so bad it's good kind of gigs, with much hilarity ensuing over their demolition of the music of David Bowie (well, Suffragette City was ok, but Starman has got some pretty ouchy high notes in it)… anyway, this was made up for with some great glam stompers and iggy pop, the nation's favourite insurance salesman. I think there's a Rockabilly night there starting tomorrow from 7, with the Smokin Aces on at 9pm.
Another band that sometimes plays there (and at the woods café) is OCD, and here's a little video of them to give an idea of the live music offering at the Bull; it's worth listening through to around 3:30 minutes at which point the drummer turns into animal from the muppets!
For those who prefer to observe and perform, I believe there's also karaoke at the Red Lion this weekend, courtesy of @pitstopmark although i'm still trying to confirm this, i think it's tonight.
–update Yes, it's confirmed that karaoke is on Fridays from 8:30 at the Red Lion, and this has been (perhaps) neatly timetabled so as not to clash with the Live music up the Hill.
Right, that's it, Greenwich's longest running festival has been cancelled. I know that conspiracy theories have been floated to the effect that the council are withdrawing support from community events as part of the cuts blame game, but as the organisers of the event acknowledged on the in the meantime radio show, the council has to make the vulnerable a priority now.
The fact that this event has been going since 1978 only to be stopped now just goes to show how severe the cuts are; and as one of the important elements of 'social glue' that binds the fabric of Plumstead society together, the make merry's loss is also our loss.
Despite this, the rallying of local people to bring back the festival in 2012 has already begun, and a benefit gig on the evening of the 16th of April at Plumstead Pavilion has been arranged as the first step on the way to the future. According to the newsshopper report, the council have offered to try and help with applying for lottery funding, as they begin to concentrate investments in potentially lucrative projects such as the forthcoming greenwich summer sessions.
It is with great disappointment and regret that the organising committee for the Plumstead Make Merry have to announce that there will not be a Make Merry on Plumstead Common this year. Due to central government cuts in local authority funding, Greenwich Council have been forced to cut the funding on which the Make Merry has depended on for its infrastructure. The committee is made up of local people who all volunteer their time and efforts for free, we do not make a profit, and proceeds from our tea tent and stalls are spent on staging, marquees, sound equipment and on providing free activities for children.
The Plumstead Make Merry has been held on Plumstead Common every year for the last 32 years. It is the most eagerly awaited local event, and the longest running event in the borough. Last year, over 6,000 people visited the festival. We, the Plumstead Make Merry Committee are devastated that there will not be a festival this year, and we know that we are not alone in this feeling.
The Plumstead Make Merry is an important event in the community calendar. We provide a unique opportunity for local charities, voluntary organisations and small businesses to raise awareness of the services, products, information, advice and guidance that they have to offer. As well as this, the Plumstead Make Merry strives to ensure that everyone in our diverse community has the opportunity to be involved. Our funding cut will have an impact on everyone that lives in Plumstead, and beyond.
The Plumstead Make Merry is a celebration of our vibrant, talented and diverse community and will be a great loss to thousands of people. Generations of families have attended the event but due to our lack of funding will not be able to do so this year. The summer of 2011 in Plumstead won't be the same this year without the Plumstead Make Merry.
However, we will rise above the cuts. We could spend our time and energy complaining about the cuts and campaigning against them – but we won't, there are many other cuts happening within the borough and nationally, instead, we are dedicated to ensuring that a Make Merry will take place next year. We are appealing to you, the community, to help us.
Throughout the year we will be fundraising and making sure that the Plumstead Make Merry stays in the hearts and minds of local people. Don't forget the Make Merry, it's an event put on by local people for local people, it is your celebration of our community.
We are determined to show that the community is bigger than the cuts, and that we can survive. We appeal to everyone to support our fundraising events so that the 2012 Plumstead Make Merry will go ahead, whatever happens with the budget cuts.
We have a great night of entertainment planned for Saturday 16th April 2011 when the 'Benefit Bash for the Plumstead Make Merry' will take place in the Greenwich Rugby Club Pavilion on Plumstead Common, (Old Mill Road, London, SE18). Entry will cost just £5 at the door and all proceeds will go towards supporting the festival. There will be live music, karaoke, disco and fun and games. The fun starts at 7:30pm, and we hope to see you all there!
The next event is on Saturday 11th June 2011 – the day the Plumstead Make Merry was due to take place. It will also take place at the Greenwich Rugby Club Pavilion on Plumstead Common, and for a small donation of £5 you can expect a day and evening of non-stop entertainment.
This dub is named in reference to Shooter's Hill in Jamaica, which is where Keith Hudson, this track's producer, was from. It's a quirky one, with guitar strumming on the downbeat, an uncharacteristic fuzzbox and the use of a tremelo – quite experimental in fact. In some ways it works quite well as an anthem to the selondon version of Shooters Hill, especially at the moment, as its slow moving tension perfectly captures the rather frustrated tone of current shooters hill tweets, written by a lot of people letting off steam whilst they sit in 40-minute traffic jams caused by the emergency gas works. Anyway, even if this story is rather tenously linked to the hill, at least it isn't yet another post about the farm. The track is taken from an album entitled `entering the dragon', and on this strength I rather hastily assumed that the cover photo was a picture of the artist performing a flying kung-fu kick; on closer inspection however it became clear that he was instead kicking back on a sofa – oh well, at least it's got a star of david to liven things up in the righteous warrior department.
Whilst looking this up, I also noticed that the famous pickapeppa sauce, which can be found in all good sauce shops, is also from the very same Shooter's Hill, so not only have our twin-hill over the Atlantic got their own dub, but also their own famous sweet and spicy sauce too. What have we given to the world given to the world in return… Boy George and Fanny Craddock I suppose.
Now that the signs of spring are showing, the farm is moving into the lambing period, and have announced the details of the first of their big seasonal events for 2011: Lambing Day. This and further activities have been added to the calendar, and will appear on the front page as they draw closer.
All are welcome at the Woodlands Farm Trust Lambing Day. Come and see our new-born lambs, and enjoy the chance to buy quality local produce at reasonable prices, including home-made preserves, cakes and honey. Relax in our café, enjoy the treasure hunt or get involved in craft activities. A great family day out!
Entry is £1 for adults and 50p for children, and all proceeds go towards caring for our animals. No booking required.
Come and see what the farm is like after dark! Try your hand at moth trapping, listen to bats with our bat detectors, and keep a look-out for other nocturnal animals like owls and hedgehogs.
£1 per person, or FREE for farm volunteers and Members of the Woodlands Farm Trust.
Booking required; please email or call the farm office during office hours. Please note that all children must be accompanied by an adult.
Come and visit us during the Easter Holidays, and meet some of the wildlife on the farm. All activities are drop-in; no booking required. Please note that all children must be accompanied by an adult.


A collection of Papercraft toys that Admiral has made available for everyone via downloadable and printable PDFs.
Another of the activities that Admiral likes to participate in is Papercraft; the art of creating dimensional forms from the manipulation of paper. While certain forms of Papercraft such as Origami allow only the folding of paper, more intricate designs can be accomplished when an artist has tools other than simply their hands... at hand.
A fast drying glue may also be required for certain designs that do not utilize slits and tabs.
Festive Pumpkin (Beta)||A Beta(needs polishing) version of a papercraft toy of a Pumpkin, created in a festive spirit.
StarFox 64 Arwing (Beta)||A Beta(overly complex) version of a papercraft toy of the Arwing Fighter Ship from Nintendo's StarFox 64 video game.
Camera||A papercraft toy of a rangefinder style Camera. With a few simple changes, it could actually become a pinhole camera with adjustable focus.
Complex Heart||A complex papercraft heart, made for a certain lover on Valentine's day 2008, but has since become associated with a bitter, bitter hatred.
Spectre Tank||A papercraft toy rendition of one of the enemy tanks from one of my favorite retro Mac game series, Spectre Supreme and Spectre VR.
Star||A papercraft toy of a regular old star. It's not a Christmas star. My intentions for what I create may differ from yours. Enjoy.


At Paradise Pet Resorts we love teaching new tricks to the dogs and puppies in our care. And then, of course, there's the joy we feel watching their joy when we give them a treat for their hard work!
Our clients often ask us how we have been able to teach their dog the tricks they've learned at Paradise Pets, when they have been unable to learn them at home. No trade secrets revealed here – it's a simple mantra that dogs — and kids at Halloween — learn very early: tricks and treats. To get to the tricks and treats, however, you must also apply equal measures of praise and patience. Really that's all there is to it. For dogs, that is. Kids quickly learn that while they may get praise for their costume on Halloween, getting candy doesn't require a lot of patience!
The kids and dogs idea got us thinking about a new angle to take for this blog on teaching dogs cool new tricks. Adults often decide to add a new puppy or dog to the family as the children come along. The tangible and intangible rewards of growing up with a dog in the home are hard to measure, but dogs remind us all of the importance of play. So in the spirit of play, we wanted to find some tricks that you, and your children can learn to teach your dog as you all grow up together.
While the interwebs offer hundreds of great articles that walk you through how to teach your dog new tricks, we think we've found a unique one to point you to that details just what you need to do to teach certain tricks to your dog. We've plucked ones that more or less follow the various age-specific milestones for kids as they grow. So, with a big thank you to Dog Notebook for doing the legwork on the article we've linked to below, here are six dog tricks to grow on. Whether you have a newborn and a new puppy at home, or a high school senior and a senior dog, we hope you and your family will enjoy the play that comes with learning and teaching these dog tricks!
Well, we humans likely learned the High Five by the time we learned to pick up our toys, but let's face it, the High Five is cool at any age, and no age matters when it comes to teaching your dog to give you a High Five!
Want to learn about a whole slew of other fun pet tricks you and your kids can teach your dog? Check out the full article with all 20 Unusual Tricks You Should Start Teaching Your Dog Today.


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The Logic Behind Walmart's Recent Acquisitions
by Sean Ogino | Apr 17, 2017 | eCommerce
Just when analysts were trying to dissect Walmart's recent acquisitions of Shoebuy.com ($70 million) and Moosejaw ($51 million), last month they saw one more acquisition by the retail giant, with another now on the horizon.
Walmart's ModCloth Buy
Walmart purchased ModCloth for a price between $50 million and $75 million. ModCloth founder Susan Gregg Koger had her reasons to go for this move. It may give her products the more reach and visibility- something which is expected when you get aligned with big names like Walmart. But the truth is the brand, which started out in a college dorm room, and over the past 15 years grew to be one of the biggest independent online fashion retailers in the world, was going through a crisis. It has also seen rounds of recent layoffs. But the move that Gregg Koger considered a necessary evil has clearly not gone down well with her brand loyalists and brand enthusiasts.
Anyone who has followed ModCloth keenly will understand that it's a brand with indie cred. Known for its inclusive sizes, vintage-style clothing, supportive attitude towards independent designers, and Photoshop-free advertising, ModCloth has always endorsed inclusive, progressive and pro-feminist business practices. Susan didn't even hesitate in slamming Donald Trump on the issues of women. Naturally, fans have been finding it difficult to see why such a brand with fearless views and spirited founder would park itself in the lot of Walmart.
ModCloth is known for its free-spirited vibe and representation of all types of women.
The largest retailer in the country has been an object of scorn for many due to its low pay and anti-union tactics. After a lot of criticism, Walmart raised its corporate minimum wage from $9 to $10 in 2015. These well-documented shady ethics of Walmart have upset many women, as ModCloth's progressive messaging and thinking is at odds with Walmart's business practices. This sentiment is apparent in various comment sections of articles discussing the latest of Walmart's recent acquisitions:
"Amplify your message by joining a company that keeps women in poverty while lining [Walmart's] pockets with more and more money? No thanks. You're deleted. Know your audience.
"Walmart doesn't respect their workers or respect women. You've sold out to one of the worst companies in the world. They don't pay a living wage, a huge percentage of their workers are on food stamps, and they hold holiday food drives so their employees can feed their families at Thanksgiving and Christmas. They've been sued for gender discrimination. They refuse to stop using sweatshops in other countries. This is a major disappointment. I'm done shopping with you."
"Walmart has horrid business practices, doesn't believe in the power of a union, and refuses to give their employees anywhere near a living wage. I'm sorry, even if they're your parent company – I cannot in good standing support your business anymore."
Read on below for more about Walmart's recent acquisitions…
And Now, Bonobos
Before the dust of this controversial acquisition has died down, it's been reported that Walmart is in the last leg of talks to acquire Bonobos, a 10-year-old men's fashion retailer based in New York City. According to the industry experts, this deal will be costlier than Walmart's other acquisitions. Bonobos has between $100 million and $150 million in annual revenue and is in better financial shape than ModCloth. It's important to know that it valued $300 million in 2014. For Bonobos, the move makes a clear sense. It has already raised more than $125 million from investors like Forerunner Ventures, Lightspeed and Mousse Partners in part to fuel this expansion. However, it is finding it difficult to raise more money and come up with investment terms that will satisfy all the involved parties.
Bonobos is another brand that's known for its innovation and youthful spirit. It's popular with millennials and has gained attention in the industry for its "fit shops"–brick and mortar locations that streamline inventory and logistics by only being a space for customers to try on clothing. Instead of sending them home with their purchases, Bonobos ships orders to these shoppers.
Bonobos is extremely popular among stylish, affluent, young men.
The most prominent understanding that all of Walmart's recent acquisitions is that the retailer is trying hard to reach new markets and channels. In his seven-month tenure as Walmart's U.S. e-commerce CEO, Marc Lore has spearheaded three other acquisitions. It began with the acquisition of Jet.com.
It's interesting to note that all these new acquisitions have been happening under Jet.com, which is a Walmart subsidiary and was founded by Lore. Walmart bought Jet.com and poached Lore in August. If one looks at the acquisitions of Shoebuy.com, Moosejaw, ModCloth, and Bonobos, it's quite clear that Walmart is targeting the special product categories that appeal to millennials–a demographic which was never a core buyer of Walmart. By roping in fashionable brands that stand out to this audience, it is trying to stay alive in a deeply competitive retail landscape by safeguarding and enhancing its customer base. Indeed, last summer Walmart announced their intention of expanding their millennial fashion offerings.
The another reason that has shaped Walmart's recent acquisitions is that Walmart never really had singularly fixated attention on e-commerce. That has changed in just a year. Walmart has tried to acquire customers by opening physical stores in new markets. But 2016 saw closures of most of the Walmart's convenience-sized stores ("Walmart Express") in urban areas. It has actually forced Walmart to move into e-commerce zone…and gobbling up these online retailers will help Walmart in catching up with Amazon, an initiator of e-commerce. In that sense, buying Jet.com for more than $3 billion was a move in that direction. Plus, Walmart also made two-day shipping free on all online orders over $35, without any membership fees to compete with Amazon's popular Prime shipping program.
Clearly, when looking Walmart's recent acquisitions, these are strategic buys with an aim of building e-commerce reach, capabilities, and assortment into critical categories. As explained earlier, it will open up a whole new path for Walmart through which it can have access to the shopping world of millennials. With $1.3 trillion annual buying power, they have already become indispensable customers for any business. And all these factors will form a pivot if Walmart has to position itself as a serious competitor of Amazon!
Discover the most effective way of reaching millennials!
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on April 19, 2017 at 3:14 pm
Those of the ModCloth crowd that disdain Wal-Mart for its, so-called, misogyny and low-paying jobs, remember – places
like these are not expected to pay $75000/yr. for someone to flip burgers or to hang clothes on a rack! Jobs like these are
for those beginning into the workforce – and not for a thirty year career. If you want or need a higher wage, go earn it – it's
called, "competition" in a free-market economy…


We all love to relax with friends, some of us with a good wine or a bespoke cocktail. So it makes sense that bars and lounges are popular choices all across the world. But if you are looking for something spectacular to look at whilst you catch up with friends, then rooftop lounges are perfect for you. This list of the best 11 lounges with awe-inspiring views are guaranteed to make even the most jaded of travellers speechless.
Another European pick to finish off the list, this time in trendy Berlin. The lounge on top of the Hotel De Rome is a great spot to relax and enjoy Berlin, with views across the historical city centre as well as views of the Berlin Cathedral, the television tower and the State Opera House.
Open from 3pm to 11pm on weekdays and 12pm to 11pm on the weekends, this spot offers champagne and cocktails as well as soft drink options and a delicious slice of cake. Relax with friends at this comfortable and scenic terrace.
If you are wanted to take in some stunning views with some delicious food and drinks, then you can't go wrong with any of these selections. With options around the world, you can make the most of the stunning views they offer, no matter where you are.
The tallest outdoor bar in the world also has an indoor counterpart and you can find this stunning rooftop bar in Hong Kong. The tallest bar in the world sits on top of the International Commerce Centre and comes complete with one of the most breath-taking views in the world.
Designed by Tokyo firm Wonderwall, this bars décor is chic and futuristic, with the incorporation of natural elements. You can take part in a cocktail masterclass, enjoy the in house DJ or simply spend time with friends and family. The inventive drinks menu is fantastically complimented by the range of Asian tapas is available.
Popular with people from all over the world including some visitors from Hollywood, Sky Bar is the highest outdoor bar in the world. You can enjoy stunning views over the city of Bangkok whilst you enjoy dinner or one of their award winning cocktails. This bar was frequented by the cast and crew of the Hangover 2 during filming and the bar is now home to a speciality cocktail based on the cast and crew.
This lounge is the ideal for those looking for a slice of the L.A. lifestyle and maybe even an opportunity to rub shoulders with Hollywood's finest. Take in the unobstructed views of the Hollywood hills as you sit poolside with a cocktail during the day before partying the night away. If you are lucky and the weather is in your favour you can also see all the way to the Pacific Ocean as well as taking in views of the LA skyline. The bar offers speciality cocktails and light bar snacks that are perfect for all occasions. If you are looking for a private hire venue with rooftop options, then this is the perfect place to host your event.
Me London is a bar that offers great views of the London skyline from old central London to the newer skyscrapers of Canary Warf. From its central location, right in the heart of Covent Garden this bar offers both beautiful views and convenience.
See the old and the new from this stunning rooftop venue that makes the most of the London Skyline. Located on top of the ME Hotel, this location was one of the few hotels that made the Conde Nast Traveller Hotlist in 2013, a mark of excellence that is clear throughout the entire hotel, all the way to the rooftop bar.
J Parker is a bar that offers a unique view of Lake Michigan and lends itself perfectly to spending time with friends or family. Enjoy drinks with unobstructed water views that you can't find anywhere else in Chicago.
This popular location does not take reservations, so make sure you get there early to get the best views of the city and the water. If you are looking for a great rooftop lounge for a private event, then this is the place to come. With lots of options for events of all sizes, this rooftop bar should be on your list when you are thinking of booking a room for a private event.


Jumbo Drop Pan- Shawarma Catcher- Doner Catcher- Gyro Catch Pan.
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Your vertical broiler companion catch pan! This pan catches the meat as it is carved for easy operation. Made from high grade stainless steel with heat resistant handle. Total length 12", Handle is 4" Height 3.5" and the Diameter is 12" to carry a capacity of 5LBS.
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Q: Angular Routing Not Found Component issue with Javascript files root directory I'm having a strange issue with some javascript files in my index.html file.  I recently added a Not Found Component to my project by adding the following route:
{ path: '**', component: NotFoundComponent },

My Not Found Component works great if I add text to the end of the url.  But if I add a "/" to the route, my javascript files change the path where the .html is looking for the javascript files.  These javascript files are all located in the src directory of the project.
A snippet of my code:
index.html
<!doctype html>
<html lang="en">
<head>
  <meta charset="utf-8">
  <title>EEOI</title>
  <!-- <base href="/"> -->
  <script src="env.js"></script>
</head>
<body>
  <app-root></app-root>
</body>
</html>

For example, I have a route called 'instructions'.  If I'm on http://localhost:4200/instructions, all the browser correctly looks in http://localhost:4200/env.js for env.js, and everything loads correctly.
However, if I type a route that doesn't exist, like "http://localhost:4200/instructions/foo", my browser gets javascript loading errors because it's trying to load env.js from "http://localhost:4200/instructions/foo/env.js".
How can I make the browser always load the .js file from the root directory of the project?

A: In your file app-routing.module.ts you could add a redirection to the base route as follows:
    //previous code

    const routes: Routes = [{
      path:'instructions',
      component:NotFoundComponent
    },{
      path:'instructions/:var',
      pathMatch:'prefix',
      redirectTo:'instructions'
    }]

    // more code

However this redirection rule is rather a workaround as it is not allowing to start your .js code from a different address than http://localhost:4200/instructions.


This paper aims to investigate the impact of different types of corporate social responsibility (CSR; i.e. value-creating CSR, promotional CSR and philanthropic CSR) on consumer responses and the moderating role of corporate competence.
The authors tested the hypotheses by using two empirical studies – a survey and an experimental study. The evidence is generated based on generalized linear model repeated-measures ANOVAs for the survey study and two-way factorial ANOVAs for the experimental study.
The findings show that in general, consumers respond to value-creating CSR more favorably than to philanthropic CSR or promotional CSR. In addition, corporate competence moderates consumers' responses to different types of CSR in such a way that promotional CSR is more likely to have the desired effects when carried out by low-competency rather than by high-competency firms, whereas value-creating CSR is more effective for high-competency firms than for low-competency ones. Philanthropic CSR works equally in both types of firms.
This research answers a long-term call to study the differential consumer effects of various CSR types. It also identifies perceived corporate competence, an important consumer-based corporate factor, as a potential moderator of consumers' response to CSR types.
Armed with the findings, companies can choose CSR practices that fit with their company characteristics. This research offers important and specific managerial implications to firms with different company profiles on their CSR choices.
Given that today's managers are faced with the challenge of selecting desirable CSR activities from a group of options, the authors answered the call by studying the differential effects of a wide array of CSR choices and provide important practical guidance to managers. For the first time in the literature, the study also investigates the potential interactive effects between specific CSR types and corporate competence on consumer reactions. This inquiry bears significant relevance to the ongoing discussions concerning whether and how company characteristics generate influences on the outcomes of CSR strategies.


Erika Knight is a renowned design consultant to the fashion and yarn industry. Originally from a fine art background, she has worked in most areas of knit and fabric design from original concept, garment design, pattern and print through to yarn design and production. Her signature designer hand knit label – Molto! – was highly successful across the globe, leading her to work with design companies in Italy and the U.K., as well as 'high street' brands in the U.K., U.S.A., South Africa and Australia.


Ananda Meditation Teacher Training graduate Phoph Dechabenjarat is an accomplished teacher in the martial arts, having practiced martial arts since he was a teenager. He came from Thailand to attend the Ananda Meditation and Yoga Teacher trainings at The Expanding Light in the fall of 2013.
At that time he was 34 years old, with a joyful and energetic presence that immediately charmed everyone.
Even though his English was not very good, he made every effo rt to improve, and with focused attention, willingness, and determination, he successfully completed both the yoga and meditation teacher trainings.
He inspired all by his dedication and commitment.
He built an outdoor pavilion in Rayong, and named it The Wellness Ashram; there he taught yoga, meditation, and martial arts.
He taught both group and individual classes. He traveled to different locations offering his services and spoke at a variety of health and healing conferences.
In the year and a half after completing his trainings at The Expanding Light, he taught more than 1,000 students yoga and meditation.
At this time, Phoph cont inues to offer workshops around Thailand and abroad in Japan, Singapore, Vietnam, and Malaysia.
Thank you, Phoph, for sharing the light of yoga and meditation!
Your friends at The Expanding Light Retreat.
This entry was posted in Meditation Teacher Training and tagged Contribution to World Peace. Bookmark the permalink.


This information serves as an index for the five different newbie career arcs and the guides for each of their missions in the MMO online game, Eve Online. Continuing on from our preliminary submit on the facility of mentoring as a career tool listed here are a few useful hints on a few of the qualities it is best to look for when selecting a mentor and secondly the steps you should take to arrange the mentor/ mentee relationship.
If Stay at Home Mom's or Stay at Home Wife's would state their career alternative with confidence (presumably educating the listener with the work they do), it actually would make a difference. And then your coach would ask you the right questions to ensure you put together a plan that will have you ever investigating different career selections and pursuing them as a way to come to your personal solutions. Research, study and be taught every thing which you could about your newly chosen career and turn out to be an expert or authority throughout the boundaries of your chosen area. If you are the guy getting these hearts back, your complete career observe has gone very, very wrong.
A shocking statistic from Robert Half International's 2009 Employment Dynamics and Growth Expectations (EDGE) Report revealed that greater than half of employees plan to make a career change or return to highschool as quickly because the economic system recovers.
However, now that you are in your 30's, chances are you'll be on the lookout for a career that's rewarding and fulfilling, each in terms of finance and in private satisfaction. Career counseling assesses people's pursuits, personality, values and abilities, and helps them to discover career options and analysis graduate and professional colleges. Login ke dalam career middle kemudian, isi biodata anda secara lengkap agar dapat memperoleh notifkasi jika ada yang berminat merekrut anda lewat sistem career heart. I wish you all the luck on the earth finding each a really snug residing that can help you and your loved ones and a new career that you will love waking up to do on a regular basis! You now have youngsters and want to share extra time with them and your spouse than your present career allows.
It takes 12 innings earlier than a stroll-off solo house run gives the Chicago Cubs a 1-0 victory and their long awaited World Series title! A huge benefit of this school is that the coed to school ratio is 9:1 which supplies a very individualized studying expertise. Their particular person tales differ widely, but the end end result is identical, each one achieved literary success with out the advantages of a college schooling. After having some work and life expertise, they are typically more motivated than the 18-year-olds. The most apparent factor to do, definitely, is to search for other areas for different sources of pupil loans. Olin College of Engineering, situated in Needham, Massachusetts, receives a massive quantity of functions every year. I am not a lot concerned with beginning a college per se, however beginning a college that will aid students within the 80% they are missing in an education.
Spot on. I was pondering as you, that many of the inflation-adjusted costs listed for these colleges reflect as we speak's group college tuition charges without any room and board, in fact. I'm wondering how you go about making a college with many sorts of majors and levels. This hub takes a take a look at the price of college tuition in the late 1800s (1883 specifically) at 4 U.S. colleges, and supplies the present-day inflation-adjusted cost, based mostly on the tuition again then. This is a very helpful hub and I wish I might have read it 50 years ago earlier than I entered college.
I count myself terribly lucky to have been born into some extent in history which allows me to attend college with some ease. As you read above the College at Newberry also has its share of ghost from the woman who haunts the Bell Tower to 2 confederate soldiers who walk around on the grounds. As you've gotten clearly noticed, college programs, particularly general ed survey classes like I educate, are inclined to gravitate towards the lowest widespread denominator. The Electoral College shouldn't be akin to a 50 recreation World Series, it's a contact extra complicated than that.
If my college start up starts up once more, and we discover that our enrollment is growing and the necessity for additional workers will increase, then I suppose we'll go with an outdoor workplace. I'm not saying that all that goes to college is going to experience this on no account, but there is that possibility and we have to educate ourselves, and our youngsters on Hazing.


The Lord our God made a covenant with us at Mount Horeb.
Adonai our God made a covenant with us at Horev.
The Lord our God made an agreement with our nation at Mount Sinai.
The Lord our God made an agreement with us at Mount Horeb.
The Lord our God ·made [L cut] an ·Agreement [Covenant; Treaty] with us at ·Mount Sinai [L Horeb; 1:6].
The Lord our God made a promise to us at Mount Horeb.
The Lord our God made an agreement with us at Mount Sinai.
Yahweh our God made a covenant with us at Horeb.
"The Lord our God made a contract with you at Mount Horeb—not with your ancestors, but with you who are here alive today.
Yahweh our Elohim made a promise to us at Mount Horeb.
"The Lord our God made a covenant with us at Mount Sinai.
Hashem Eloheinu made a Brit with us in Chorev.
Adonai our God cut a covenant with us in Horeb.
The Eternal our God made a covenant with us at Horeb.


Letter "D" watercolor floral monogram kitchen towel. Original watercolor flowers letters, colorful and detailed, scanned at high resolution, digitally printed on nice quality and weight cotton kitchen towel, 30x30. Each letter is different but all go together. Letter is appx 9" across, printed center, bottom edge of towel, meant to be shown when towel is folded, hanging on oven handle or rack. Not an overall print, a single letter.


text:
Recent severe weather adds to driving hazards
On Behalf of Champ Lyons, III, P.C. | Mar 29, 2021 | Motor Vehicle Accidents
The recent turbulent weather that moved through Alabama and other states in the Southeast caused extensive damages to homes and businesses. These storms also added to ordinary driving hazards that motorists encounter on Alabama's rural highways. A recent accident near Cedar Bluff offers unhappy proof of this phenomenon.
The collision occurred near County Road 51 near the town of Farill in Cherokee County. According to police officers who interviewed a number of witnesses, a Chevrolet collided with an 18-wheeler on Highway 9 just north of Cedar Bluff. The driver of the Chevrolet was pronounced dead at the scene. A passenger in the Chevrolet was also injured, but his physical condition was not released by police.
The exact cause of the accident is unknown, but witnesses told police that they believe that the accident was the result of severe weather in the area. Most observers attributed the collision to the wet roads that resulted from the storm. Police are continuing to investigate the accident, and the cause will not be determined until this investigation is completed.
Options for compensation after an unfortunate accident
Anyone who has suffered an injury or lost a loved one under similar circumstances may want to investigate the possibility of recovering damages from the party or parties at fault. The police report will be a vital piece of evidence, but other evidence may come from medical reports, observations of witnesses, and a forensic examination of the scene.
In the meantime, a consultation with an experienced personal injury attorney may provide a helpful evaluation of the evidence, a preliminary assessment of liability, and an estimate of the likelihood of recovering damages for medical expenses, lost income, and pain and suffering.


Rotterdam CCS Network – Independent Storage Assessment was identified as a Carbon Capture and Storage project with 5 million tonnes per annum of potential storage sourced from both power generation and industrial sources with a notional commissioning date of 2015.
↑ International Energy Agency, "Annex C: Application of G8 criteria to large‐scale integrated CCS projects" in Carbon Capture and Storage: Progress and Next Steps - IEA/CSLF Report to the Muskoka 2010 G8 Summit, International Energy Agency, June 2010, page 33.
This page was last edited on 10 July 2010, at 21:24.


text:
Q: Calling a static function returns 'Is not a function' I'm working on a mean.js stack application.  When I attempt to call a static function of one of my models I'm getting the error 'SomeItem.createNew is not a function'
I am calling this static method from another static method of a different schema, like so.
Does NOT work:
var SomeItem = require('./some-item.js');

aSchema.statics.createNew = function(body, cb) {
    var newA = new this();

    //create child items
    for (i = 0; i < body.someItems.length; i++ {
        SomeItem.createNew(body.someItems[i], function(err, item) {
    }
}

Does work:
aSchema.statics.createNew = function(body, cb) {
    var newA = new this();

    var SomeItem = require('./some-item.js');

    //create child items
    for (i = 0; i < body.someItems.length; i++ {
        SomeItem.createNew(body.someItems[i], function(err, item) {
    }
}

However if I place the require inside of the static function it works fine.  Why is this? I would like to only have to declare 'var SomeItem' only once at the top, not in every function I need to use it.

A: The only reason why putting the require inside of a function changes the behavior is that the module that you require uses some resources that are not available at the moment when the requiring module is started but are available at the moment of first usage of that function.
This should not happen but this is probably what is happening here - a race condition. It's impossible to tell you anything more without seeing the code in question but you definitely need to take a closer look at the required module looking for race conditions and time sensitive state.
More error logging can help to narrow down the problem.


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