The End of Food: How the Food Industry Is Destroying Our Food Supply--And What You Can Do about It by Thomas F. This book is based on hard scientific research, most of which has been conducted outside of the United States, where food production lobbies have fought hard against this kind of research. I would say the first 120 pages are a must-read for anyone interested in what's really going on with our food supply. The first sight to greet you is nicely familiar… the entryway sign remains the same, so as to make the transition from the hallway seamless. But in no time you start to notice that things have indeed changed, thanks in part to this sleek "Now Serving" marquee immediately to your left at the entrance. Even though they match the characters as they appear in more recent Disney shorts, I couldn't help but think of the early days of Goofy in the "How to…" series. Well, it IS a whole Food Court with much to share, so we'll be taking some more time to show you some more details and a review soon :). Of course, Food Court faves have made it back to the menu: pizza and pasta, sandwiches, burgers, hot dogs, and chicken nuggets. Clearly, there is an entirely new vibe for guests to enjoy at the End Zone, and it's exceeded expectations. James — That's the first thing my husband looks for in person, but for you to spy it on a picture is awesome! Does the End Zone Food Court still offer pastries, cupcakes and breads on one of its stalls? I think the new look is awsome all but the floor part no carpeting will make it slick and easy to fall when drinks and food are spilled.
Does anyone know if there are still toasters available for usage now that the remodel has happened?
Located in Disney's All-Star Sports, End Zone offers a selection of various foods to suit everyone dining needs.
Tags2014 Epcot Food and Wine Festival 2015 Epcot Flower and Garden Festival 2015 Epcot Food and Wine Festival Animal Kingdom Lodge cupcakes dessert Disney dining discounts Disney food recipe Disney recipe Downtown Disney drink menu Epcot Flower and Garden Festival Epcot Food and Wine Festival Free Disney Dining Plan healthy dining Jiko - The Cooking Place kids menus Le Cellier new menu quick service Swan and Dolphin Resort World ShowcaseSupport Us! There's great debate in the meditation arena about how much time you should spend doing it. The state you're looking for certainly is an immediate calm, but also a very regulated, stress proof brain throughout the day. When I sit down and take it past 15 minutes, moving into 20, and even 25 +, I achieve a much deeper, much more integrative, much more protective for the rest of the day kind of state. The Dalai Lama has been rumored to offer a lot of money to anyone in science that can help him replicate the gamma state, which is a state of high brain integration where cognitive performance is significantly powerful, in less than 4 hours (the time it takes him to get there). The longer I go in, the crazier and more powerful the state is, and the subsequent effects.
The mechanism at work here is simply the more complex integration, calming, cognitive control, and deep state regeneration as a result of more time in. About the author Ryan Ballow is a combat vet turned entrepreneur, Founder of iMobileRescue Inc, Surrogate Labs, and Cortex the Nootropic. Late last year, in a small health-food eatery called Cafe Sprouts in Oberlin, Ohio, I had what may well have been the most wholesome beverage of my life. I finally hit the sweet spot just a few weeks later, in Chicago, with a delicious blueberry-pomegranate smoothie that rang in at a relatively modest 220 calories. An enormous amount of media space has been dedicated to promoting the notion that all processed food, and only processed food, is making us sickly and overweight. A new generation of business, social, and policy entrepreneurs is rising to further cater to these tastes, and to challenge Big Food.
In virtually every realm of human existence, we turn to technology to help us solve our problems. If the most-influential voices in our food culture today get their way, we will achieve a genuine food revolution.
Through its growing sway over health-conscious consumers and policy makers, the wholesome-food movement is impeding the progress of the one segment of the food world that is actually positioned to take effective, near-term steps to reverse the obesity trend: the processed-food industry.
Much of the food isn't all that different from what I can get in any other supermarket, but sprinkled throughout are items that scream "wholesome." One that catches my eye today, sitting prominently on an impulse-buy rack near the checkout counter, is Vegan Cheesy Salad Booster, from Living Intentions, whose package emphasizes the fact that the food is enhanced with spirulina, chlorella, and sea vegetables. After my excursion to Whole Foods, I drive a few minutes to a Trader Joe's, also known for an emphasis on wholesome foods. One occasional source of obesogenic travesties is The New York Times Magazine's lead food writer, Mark Bittman, who now rivals Pollan as a shepherd to the anti-processed-food flock.
Because they are energy-intense foods, fat and sugar and other problem carbs trip the pleasure and reward meters placed in our brains by evolution over the millions of years during which starvation was an ever-present threat. To be sure, many of Big Food's most popular products are loaded with appalling amounts of fat and sugar and other problem carbs (as well as salt), and the plentitude of these ingredients, exacerbated by large portion sizes, has clearly helped foment the obesity crisis. Some wholesome foodies openly celebrate fat and problem carbs, insisting that the lack of processing magically renders them healthy. Television food shows routinely feature revered chefs tossing around references to healthy eating, "wellness," and farm-fresh ingredients, all the while spooning lard, cream, and sugar over everything in sight.
The health concerns raised about processing itself—rather than the amount of fat and problem carbs in any given dish—are not, by and large, related to weight gain or obesity. Some studies have shown that people who eat wholesomely tend to be healthier than people who live on fast food and other processed food (particularly meat), but the problem with such studies is obvious: substantial nondietary differences exist between these groups, such as propensity to exercise, smoking rates, air quality, access to health care, and much more. The fact is, there is simply no clear, credible evidence that any aspect of food processing or storage makes a food uniquely unhealthy. The results of all the scrutiny of processed food are hardly scary, although some groups and writers try to make them appear that way.
In Pandora's Lunchbox, Melanie Warner assiduously catalogs every concern that could possibly be raised about the health threats of food processing, leveling accusations so vague, weakly supported, tired, or insignificant that only someone already convinced of the guilt of processed food could find them troubling. The impact of obesity on the chances of our living long, productive, and enjoyable lives has been so well documented at this point that I hate to drag anyone through the grim statistics again.
Where the Pollanites get into real trouble—where their philosophy becomes so glib and wrongheaded that it is actually immoral—is in the claim that their style of food shopping and eating is the answer to the country's weight problem. I am, in short, not much like the average obese person in America, and neither are the Pollanites. The wholesome foodies don't argue that obesity and class are unrelated, but they frequently argue that the obesity gap between the classes has been created by the processed-food industry, which, in the past few decades, has preyed mostly on the less affluent masses.
The most obvious problem with the "let them eat kale" philosophy of affluent wholesome-food advocates involves the price and availability of wholesome food. A slew of start-ups are trying to find ways of producing fresh, local, unprocessed meals quickly and at lower cost. Let's assume for a moment that somehow America, food deserts and all, becomes absolutely lousy with highly affordable outlets for wholesome, locally sourced dishes that are high in vegetables, fruits, legumes, poultry, fish, and whole grains, and low in fat and problem carbs.
The area I found that's most chockablock with commercial food options brackets the busy intersection of two main streets. It's not exactly a scientific study, but we really shouldn't need one to recognize that people aren't going to change their ingrained, neurobiologically supercharged junk-eating habits just because someone dangles vegetables in front of them, farm-fresh or otherwise. Trim, affluent Americans of course have a right to view dietary questions from their own perspective—that is, in terms of what they need to eat in order to add perhaps a few months onto the already healthy courses of their lives. We know perfectly well who within our society has developed an extraordinary facility for nudging the masses to eat certain foods, and for making those foods widely available in cheap and convenient forms. According to Lenard Lesser, of the Palo Alto Medical Foundation, the food industry has mastered the art of using in-store and near-store promotions to shape what people eat. We went into a KFC and found ourselves traversing a maze of signage that put us face-to-face with garish images of various fried foods that presumably had some chicken somewhere deep inside them. Trying to get burger lovers to jump to grilled fish may already be a bit of a stretch—I didn't see any of a dozen other customers buy the cod sandwich when I was at Carl's Jr., though the cashier said it was selling reasonably well. That brings us to the crucial question: Just how much healthier could fast-food joints and processed-food companies make their best-selling products without turning off customers?
In fact, McDonald's has quietly been making healthy changes for years, shrinking portion sizes, reducing some fats, trimming average salt content by more than 10 percent in the past couple of years alone, and adding fruits, vegetables, low-fat dairy, and oatmeal to its menu. Such steps are enormously promising, says Jamy Ard, an epidemiology and preventive-medicine researcher at Wake Forest Baptist Medical Center in Winston-Salem, North Carolina, and a co-director of the Weight Management Center there. According to a recent study, Americans get 11 percent of their calories, on average, from fast food—a number that's almost certainly much higher among the less affluent overweight. Which raises a question: If McDonald's is taking these sorts of steps, albeit in a slow and limited way, why isn't it more loudly saying so to deflect criticism? The explanation can be summed up in two words that surely strike fear into the hearts of all fast-food executives who hope to make their companies' fare healthier: McLean Deluxe. Introduced in 1991, the McLean Deluxe was perhaps the boldest single effort the food industry has ever undertaken to shift the masses to healthier eating.
The McLean Deluxe was a sharp lesson to the industry, even if in some ways it merely confirmed what generations of parents have well known: if you want to turn off otherwise eager eaters to a dish, tell them it's good for them. If the food industry is to quietly sell healthier products to its mainstream, mostly non-health-conscious customers, it must find ways to deliver the eating experience that fat and problem carbs provide in foods that have fewer of those ingredients. I visited Fona International, a flavor-engineering company also outside Chicago, and learned that there are a battery of tricks for fooling and appeasing taste buds, which are prone to notice a lack of fat or sugar, or the presence of any of the various bitter, metallic, or otherwise unpleasant flavors that vegetables, fiber, complex carbs, and fat or sugar substitutes can impart to a food intended to appeal to junk-food eaters. For example, fat "cushions" the release of various flavors on the tongue, unveiling them gradually and allowing them to linger. I also visited Tic Gums in White Marsh, Maryland, a company that engineers textures into food products. Fona and Tic, like most companies in their industry, won't identify customers or product names on the record. Other companies and research labs are trying to turn out healthier, more appealing foods by enlisting ultra-high pressure, nanotechnology, vacuums, and edible coatings. The Pollanites didn't invent resistance to healthier popular foods, as the fates of the McLean Deluxe and Olestra demonstrate, but they've greatly intensified it.
Pollan has popularized contempt for "nutritionism," the idea behind packing healthier ingredients into processed foods. In this way, wholesome-food advocates have managed to pre-damn the very steps we need the food industry to take, placing the industry in a no-win situation: If it maintains the status quo, then we need to stay away because its food is loaded with fat and sugar. By placing wholesome eating directly at odds with healthier processed foods, the Pollanites threaten to derail the reformation of fast food just as it's starting to gain traction. Many people insist that the steps the food industry has already taken to offer less-obesogenic fare are no more than cynical ploys to fool customers into eating the same old crap under a healthy guise.
Many wholesome foodies insist that the food industry won't make serious progress toward healthier fare unless forced to by regulation.
Some of the nutritional information is out of date, but the rest of the book has held up well in the 8 years since it was published. The scenes featuring Goofy, Minnie, Donald, Daisy, and, of course, Mickey are funny and whimsical. We stay at this resort every time due to the location being convenient and meets our basic needs. Various counter locations, a grab n' go station (with wine and beer) and giant sports themed dining room make up this food court. Pick up a refillable mug for your stay and get a drink before and after returning from the parks. Tim Ferris, author of the 4 Hour series books, among other things, said recently in an interview that the effects of meditation are understood not necessarily immediately, but throughout the day in how your brain functions, which I agree with.
Sometimes, for me, a solid meditation session allows me to undergo extremely stressful, super demanding and sometimes non stop situations throughout my day (which is mainly in building and running my iOS device repair company), without breaking down from stress, while maintaining a pretty optimal brain functionality throughout.
First, the integration of the many systems of the brain, which is what happens during meditation, can be achieved faster in some than in others, which could explain a shorter induction period in meditation or shorter meditation times. I mean, the lights turn on, my calm prevails, verbal fluency kicks on full blast and cognitive speed and regulation throughout the day sticks around. I think a lot of the elements of whether or not you have a good meditation session are extremely important here, and should be considered in formulating expectations about any meditation session. The friendly server patiently guided me to an apple-blueberry-kale-carrot smoothie-juice combination, which she spent the next several minutes preparing, mostly by shepherding farm-fresh produce into machinery. I was initially wary of a low-calorie juice made almost entirely from green vegetables, but the server assured me it was a popular treat. Or at least that's what the most-prominent voices in our food culture today would have you believe. In this narrative, the food-industrial complex—particularly the fast-food industry—has turned all the powers of food-processing science loose on engineering its offerings to addict us to fat, sugar, and salt, causing or at least heavily contributing to the obesity crisis. Earlier this year, The Times Magazine gave its cover to a long piece based on Michael Moss's about-to-be-best-selling book, Salt Sugar Fat: How the Food Giants Hooked Us. You hear much the same from many scientists, physicians, food activists, nutritionists, celebrity chefs, and pundits.
Silicon Valley, where tomorrow's entrepreneurial and social trends are forged, has spawned a small ecosystem of wholesome-friendly venture-capital firms (Physic Ventures, for example), business accelerators (Local Food Lab), and Web sites (Edible Startups) to fund, nurture, and keep tabs on young companies such as blissmo (a wholesome-food-of-the-month club), Mile High Organics (online wholesome-food shopping), and Wholeshare (group wholesome-food purchasing), all designed to help reacquaint Americans with the simpler eating habits of yesteryear. But even in Silicon Valley, when it comes to food and obesity, technology—or at least food-processing technology—is widely treated as if it is the problem. Too bad it would be one tailored to the dubious health fantasies of a small, elite minority. Popular food producers, fast-food chains among them, are already applying various tricks and technologies to create less caloric and more satiating versions of their junky fare that nonetheless retain much of the appeal of the originals, and could be induced to go much further. The label also proudly lets me know that the contents are raw—no processing!—and that they don't contain any genetically modified ingredients. Here at the register I'm confronted with a large display of a snack food called "Inner Peas," consisting of peas that are breaded in cornmeal and rice flour, fried in sunflower oil, and then sprinkled with salt.
Back in February, when I was at Real Food Daily in Los Angeles, I ordered the "Sea Cake" along with my green-vegetable smoothie. Fat carries more than twice as many calories as carbohydrates and proteins do per gram, which means just a little fat can turn a serving of food into a calorie bomb. We're born enjoying the stimulating sensations these ingredients provide, and exposure strengthens the associations, ensuring that we come to crave them and, all too often, eat more of them than we should. In singing the praises of clotted cream and lard-loaded cookies, for instance, a recent Wall Street Journal article by Ron Rosenbaum explained that "eating basic, earthy, fatty foods isn't just a supreme experience of the senses—it can actually be good for you," and that it's "too easy to conflate eating fatty food with eating industrial, oil-fried junk food." That's right, we wouldn't want to make the same mistake that all the cells in our bodies make. All the railing about the fat, sugar, and salt engineered into industrial junk food might lead one to infer that wholesome food, having not been engineered, contains substantially less of them. Leaving fat, sugar, and salt aside, what about all the nasty things that wholesome foods do not, by definition, contain and processed foods do? That's important to keep in mind, because obesity is, by an enormous margin, the largest health problem created by what we eat.
The Pew Charitable Trusts' Food Additives Project, for example, has bemoaned the fact that the FDA directly reviews only about 70 percent of the ingredients found in food, permitting the rest to pass as "generally recognized as safe" by panels of experts convened by manufacturers. While ripping the covers off the breakfast-cereal conspiracy, for example, Warner reveals that much of the nutritional value claimed by these products comes not from natural ingredients but from added vitamins that are chemically synthesized, which must be bad for us because, well, they're chemically synthesized. To repeat: there is no hard evidence to back any health-risk claims about processed food—evidence, say, of the caliber of several studies by the Centers for Disease Control and Prevention that have traced food poisoning to raw milk, a product championed by some circles of the wholesome-food movement. Often stirred into the vague stew of benefits attributed to wholesome food is the "sustainability" of its production—that is, its long-term impact on the planet. But let's not rule out the possibility of technologically enabled improvements to our diet—indeed, let's not rule out any food—merely because we are pleased by images of pastoral family farms. Helping me to indulge my taste for genuinely healthy wholesome foods are the facts that I'm relatively affluent and well educated, and that I'm surrounded by people who tend to take care with what they eat. That person is relatively poor, does not read The Times or cookbook manifestos, is surrounded by people who eat junk food and are themselves obese, and stands a good chance of living in a food desert—an area where produce tends to be hard to find, of poor quality, or expensive. Yet Lenard Lesser, a physician and an obesity researcher at the Palo Alto Medical Foundation Research Institute, says that can't be so, because the obesity gap predates the fast-food industry and the dietary dominance of processed food. But could this food eventually be sold as cheaply, conveniently, and ubiquitously as today's junky fast food? Bittman argued two years ago in The Times that there's no excuse for anyone, food-desert-bound or not, to eat fast food rather than wholesome food, because even if it's not perfectly fresh and locally grown, lower-end wholesome food—when purchased judiciously at the supermarket and cooked at home—can be cheaper than fast food. What percentage of the junk-food-eating obese do we want to predict will be ready to drop their Big Macs, fries, and Cokes for grilled salmon on chard? However, like most areas I passed through nearby, this food scene was dominated not by fast-food restaurants but by bodegas (which, like most other types of convenience stores, are usually considered part of the low-income, food-desert landscape).
Mark Bittman sees signs of victory in "the stories parents tell me of their kids booing as they drive by McDonald's," but it's not hard to imagine which parents, which kids, and which neighborhoods those stories might involve. The pernicious sleight of hand is in willfully confusing what might benefit them—small, elite minority that they are—with what would help most of society. The Pollanites have led us to conflate the industrial processing of food with the adding of fat and sugar in order to hook customers, even while pushing many faux-healthy foods of their own. As Lesser and I drove down storied Telegraph Avenue in Berkeley and into far less affluent Oakland, leaving behind the Whole Foods Markets and sushi restaurants for gas-station markets and barbecued-rib stands, he pointed out the changes in the billboards. Still, given the food industry's power to tinker with and market food, we should not dismiss its ability to get unhealthy eaters—slowly, incrementally—to buy better food. I put that question to a team of McDonald's executives, scientists, and chefs who are involved in shaping the company's future menus, during a February visit to McDonald's surprisingly bucolic campus west of Chicago.
In May, the chain dropped its Angus third-pounders and announced a new line of quarter-pound burgers, to be served on buns containing whole grains. While the company has heavily plugged the debut of its new egg-white sandwich and chicken wraps, the ads have left out even a mention of health, the reduced calories and fat, or the inclusion of whole grains. When I brought up the McLean Deluxe to the innovation team at McDonald's, I faced the first and only uncomfortable silence of the day.
It was supposed to be a healthier version of the Quarter Pounder, made with extra-lean beef infused with seaweed extract. Recent studies suggest that calorie counts placed on menus have a negligible effect on food choices, and that the less-health-conscious might even use the information to steer clear of low-calorie fare—perhaps assuming that it tastes worse and is less satisfying, and that it's worse value for their money. There is no way to do that with farm-fresh produce and wholesome meat, other than reducing portion size. Some 5,000 FDA-approved chemical compounds—which represent the base components of all known flavors—line the shelves that run alongside Fona's huge labs.
When fat is removed, flavors tend to immediately inundate the tongue and then quickly flee, which we register as a much less satisfying experience. Texture hasn't received the attention that flavor has, noted Greg Andon, Tic's boyish and ebullient president, whose family has run the company for three generations.
But both firms showed me an array of foods and beverages that were under construction, so to speak, in the name of reducing calories, fat, and sugar while maintaining mass appeal. Oxford's Charles Spence notes that in addition to flavors and textures, companies are investigating ways to exploit a stream of insights that have been coming out of scholarly research about the neuroscience of eating. Cargill has developed a starch derived from tapioca that gives dishes a refined-carb taste and mouthfeel, but acts more like fiber in the body—a feature that could keep the appetite from spiking later.
At the University of Massachusetts at Amherst's Center for Foods for Health and Wellness, Fergus Clydesdale, the director of the school's Food Science Policy Alliance—as well as a spry 70-something who's happy to tick off all the processed food in his diet—showed me labs where researchers are looking into possibilities that would not only attack obesity but also improve health in other significant ways, for example by isolating ingredients that might lower the risk of cancer and concentrating them in foods.
Plenty, if you've bought into the notion that processing itself is the source of the unhealthfulness of our foods.
Fast food and junk food have their core customer base, and the wholesome-food gurus have theirs.
In his view, the quest to add healthier ingredients to food isn't a potential solution, it's part of the problem. At McDonald's, "Chef Dan"—that is, Dan Coudreaut, the executive chef and director of culinary innovation—told me of the dilemma the movement has caused him as he has tried to make the menu healthier.
No sooner had McDonald's and Burger King rolled out their egg-white sandwich and turkey burger, respectively, than a spate of articles popped up hooting that the new dishes weren't healthier because they trimmed a mere 50 and 100 calories from their standard counterparts, the Egg McMuffin and the Whopper. I, for one, believe regulation aimed at speeding the replacement of obesogenic foods with appealing healthier foods would be a great idea. This is not an argument about unhealthy, processed foods, rather it exposes the problems with all foods, including fruits and vegetables that people commonly assume are healthy. The book begins with an amusing anecdote of the author's first encounter with a grocery store tomato and continues with a litany of problems with how our food is raised, processed, selected and sold. They perfectly incorporate the new color scheme and feel while integrating the fun-loving theme of the Resort. The new soda dispensers are a little confusing for kids because of the Chip readers in the cups, the cups need to be placed on the reader, but the atmosphere is really nice. I am coming down for the marathon and was wondering if I need to bring items like honey, butter, salt, etc. But he was also saying that short meditation sessions are his thing, and that time constraints make it hard to sit for a while and meditate. I've been able to, particularly with self directed internal programming (aka self hypnosis), get into really deep meditative and regenerative states within 5 minutes. I cannot achieve that state in less time, unless again, all the physiological elements are right and I do some self hypnosis, but generally, I need at least 15 + minutes to really integrate the brain. The result was tasty, but at 300 calories (by my rough calculation) in a 16-ounce cup, it was more than my diet could regularly absorb without consequences, nor was I about to make a habit of $9 shakes, healthy or not. I like to brag that I can eat anything, and I scarf down all sorts of raw vegetables like candy, but I could stomach only about a third of this oddly foamy, bitter concoction. The wares of these pimps and pushers, we are told, are to be universally shunned.David Freedman and Atlantic senior editor Corby Kummer discuss this month's cover story.
Hitting bookshelves at about the same time was the former Times reporter Melanie Warner's Pandora's Lunchbox: How Processed Food Took Over the American Meal, which addresses more or less the same theme. Foodlike substances, the derisive term Pollan uses to describe processed foods, is now a solid part of the elite vernacular.
And too bad it would largely exclude the obese masses, who would continue to sicken and die early. In fact, these roundly demonized companies could do far more for the public's health in five years than the wholesome-food movement is likely to accomplish in the next 50. There are three Whole Foods stores within 15 minutes of my house—we're big on real food in the suburbs west of Boston. What the stuff does contain, though, is more than three times the fat content per ounce as the beef patty in a Big Mac (more than two-thirds of the calories come from fat), and four times the sodium. By weight, the snack has six times as much fat as it does protein, along with loads of carbohydrates.
Anyone who thinks that such a thing is much healthier than a Whopper just hasn't been paying attention to obesity science for the past few decades. Sugar and other refined carbohydrates, like white flour and rice, and high-starch foods, like corn and potatoes, aren't as calorie-dense. Processed food is not an essential part of this story: recent examinations of ancient human remains in Egypt, Peru, and elsewhere have repeatedly revealed hardened arteries, suggesting that pre-industrial diets, at least of the affluent, may not have been the epitome of healthy eating that the Pollanites make them out to be. Last November, I attended a stress-management seminar for employees of a giant consulting company, and listened to a high-powered professional wellness coach tell the crowded room that it's okay to eat anything as long as its plant or animal origins aren't obscured by processing. But clearly you can take in obscene quantities of fat and problem carbs while eating wholesomely, and to judge by what's sold at wholesome stores and restaurants, many people do. But even putting that aside, concerns about processed food have been magnified out of all proportion.
It's comparing apples to Whoppers, instead of Whoppers to hand-ground, grass-fed-beef burgers with heirloom tomatoes, garlic aioli, and artisanal cheese. But the only actual risk the project calls out on its Web site or in its publications is a quote from a Times article noting that bromine, which has been in U.S. It's the tautology at the heart of the movement: processed foods are unhealthy because they aren't natural, full stop. Small farms that don't rely much on chemicals and heavy industrial equipment may be better for the environment than giant industrial farms—although that argument quickly becomes complicated by a variety of factors. Let's first pick the foods that can most plausibly make us healthier, all things considered, and then figure out how to make them environmentally friendly.
And I eat like many wholesome foodies, except I try to stay away from those many wholesome ingredients and dishes that are high in fat and problem carbs.
Not only am I within a few minutes' drive of three Whole Foods and two Trader Joe's, I'm within walking distance of two other supermarkets and more than a dozen restaurants that offer bountiful healthy-eating options. Not even according to Bittman, who explored the question in a recent New York Times Magazine article.
Sure, there's the matter of all the time, effort, schedule coordination, and ability it takes to shop, cook, serve, and clean up.
We can all agree that many obese people find the former foods extremely enjoyable, and seem unable to control their consumption of them. But experts who actually work with the obese see a more difficult transition, especially when busy schedules are thrown into the equation.
I went into several of these mom-and-pop shops and saw pretty much the same thing in every one: A prominent display of extremely fatty-looking beef and pork, most of it fresh, though gigantic strips of fried pork skin often got pride of place. It was cleaner and brighter than the others I'd seen, and a large produce case was near the entrance, brimming with an impressive selection of fresh-looking produce.
One study found that subsidizing the purchase of vegetables encouraged shoppers to buy more vegetables, but also more junk food with the money they saved; on balance, their diets did not improve. The conversations they have among themselves in The Times, in best-selling books, and at Real Food Daily may not register with the working-class obese. I went in and saw that the biggest and most prominent posters in the store were pushing a new grilled-cod sandwich. But why couldn't Big Food's processing and marketing genius be put to use on genuinely healthier foods, like grilled fish?
Whereas the last one we saw in Berkeley was for fruit juice, many in Oakland tout fast-food joints and their wares, including several featuring the Hot Mess Burger at Jack in the Box. Here, what loomed largest was the $19.98 fried-chicken-and-corn family meal, which included biscuits and cake. By way of a partial answer, the team served me up a preview tasting of two major new menu items that had been under development in their test kitchens and high-tech sensory-testing labs for the past year, and which were rolled out to the public in April. Research suggests that calorie counts in a meal can be trimmed by as much as 30 percent without eaters noticing—by, for example, reducing portion sizes and swapping in ingredients that contain more fiber and water. McDonald's has practically kept secret the fact that it has also begun substituting whole-grain flour for some of the less healthy refined flour in its best-selling Egg McMuffin. Finally, Greg Watson, a senior vice president, cleared his throat and told me that neither he nor anyone else in the room was at the company at the time, and he didn't know that much about it. It reportedly did reasonably well in early taste tests—for what it's worth, my wife and I were big fans—and McDonald's pumped the reduced-fat angle to the public for all it was worth. The result is a sense in the food industry that if it is going to sell healthier versions of its foods to the general public—and not just to that minority already sold on healthier eating—it is going to have to do it in a relatively sneaky way, emphasizing the taste appeal and not the health benefits. But processing technology gives the food industry a potent tool for trimming unwanted ingredients while preserving the sensations they deliver.Healthier ingredients could be slipped into the middle of candy bars.
Armed with these ingredients and an array of state-of-the-art chemical-analysis and testing tools, Fona's scientists and engineers can precisely control flavor perception. The result, he said, is that even people in the food industry don't have an adequate vocabulary for it. I've long hated the taste of low-fat dressing—I gave up on it a few years ago and just use vinegar—but Tic served me an in-development version of a low-fat salad dressing that was better than any I've ever had. He notes, for example, that candy companies may be able to slip healthier ingredients into candy bars without anyone noticing, simply by loading these ingredients into the middle of the bar and leaving most of the fat and sugar at the ends of the bar. The wholesome-food movement is not only talking up dietary strategies that are unlikely to help most obese Americans; it is, in various ways, getting in the way of strategies that could work better.
In between sit many millions of Americans—the more the idea that processed food should be shunned no matter what takes hold in this group, the less incentive fast-food joints will have to continue edging away from the fat- and problem-carb-laden fare beloved by their most loyal customers to try to broaden their appeal.
Food is healthy not when it contains healthy ingredients, he argues, but when it can be traced simply and directly to (preferably local) farms. Pollan explicitly counsels avoiding foods containing more than five ingredients, or any hard-to-pronounce or unfamiliar ingredients. Apparently these writers didn't understand, or chose to ignore, the fact that a reduction of 50 or 100 calories in a single dish places an eater exactly on track to eliminate a few hundred calories a day from his or her diet—the critical threshold needed for long-term weight loss. But what a lot of foodies really want is to ban the food industry from selling junk food altogether. But I can't always do that, and the elements of sleep, food, energy, etc all effect the situation.
Two years ago The Times Magazine featured the journalist Gary Taubes's "Is Sugar Toxic?," a cover story on the evils of refined sugar and high-fructose corn syrup. Thousands of restaurants and grocery stores, most notably the Whole Foods chain, have thrived by answering the call to reject industrialized foods in favor of a return to natural, simple, nonindustrialized—let's call them "wholesome"—foods. Despite the best efforts of a small army of wholesome-food heroes, there is no reasonable scenario under which these foods could become cheap and plentiful enough to serve as the core diet for most of the obese population—even in the unlikely case that your typical junk-food eater would be willing and able to break lifelong habits to embrace kale and yellow beets. Here at the largest of the three, I can choose from more than 21 types of tofu, 62 bins of organic grains and legumes, and 42 different salad greens. I can't recall ever seeing anything at any fast-food restaurant that represents as big an obesogenic crime against the vegetable kingdom.
RFD wouldn't provide precise information about the ingredients, but I found a recipe online for "Tofu 'Fish' Cakes," which seem very close to what I ate. But all of these "problem carbs" charge into the bloodstream as glucose in minutes, providing an energy rush, commonly followed by an energy crash that can lead to a surge in appetite.The more converts and customers the wholesome-food movement's purveyors seek, the stronger their incentive to emphasize foods that light up precisely the same pleasure centers as a 3 Musketeers bar. People who want to lose weight and keep it off are almost always advised by those who run successful long-term weight-loss programs to transition to a diet high in lean protein, complex carbs such as whole grains and legumes, and the sort of fiber vegetables are loaded with. Thus, she explained, potato chips are perfectly healthy, because they plainly come from potatoes, but Cheetos will make you sick and fat, because what plant or animal is a Cheeto? Indeed, the more converts and customers the wholesome-food movement's purveyors seek, the stronger their incentive to emphasize foods that light up precisely the same pleasure centers as a 3 Musketeers bar.
For all these reasons, such findings linking food type and health are considered highly unreliable, and constantly contradict one another, as is true of most epidemiological studies that try to tackle broad nutritional questions.
For the purposes of this article, let's simply stipulate that wholesome foods are environmentally superior. Given our obesity rates, that means Americans who are alive today can collectively expect to sacrifice 1 billion years to obesity. What's left are vegetables, fruits, legumes, whole grains, poultry, and fish (none of them fried, thank you), which are often emphasized by many wholesome-food fans.
One reason, some researchers have argued, is that after having had to worry, over countless generations, about getting enough food, poorer segments of society had little cultural bias against overindulging in food, or putting on excess pounds, as industrialization raised incomes and made rich food cheaply available.
Even if wholesome food caught on with the public at large, including the obese population, and even if poor and working-class people were willing to pay a premium for it, how long would it take to scale up from a handful of shops to the tens of thousands required to begin making a dent in the obesity crisis? But anyone who whines about that extra work, Bittman chided, just doesn't want to give up their excessive TV watching. Is greater availability of healthier food that pushes none of the same thrill buttons going to solve the problem? Perhaps a quarter of them were significantly overweight; several walked with a slow, waddling gait. The candy and other junky snack foods were relegated to a small set of shelves closer to the more dimly lit rear of the store.
The Centers for Disease Control and Prevention recently found that the aughts saw a significant drop in fruit intake, and no increase in vegetable consumption; Americans continue to fall far short of eating the recommended amounts of either. But these conversations unquestionably distort the views of those who are in a position to influence what society does about the obesity problem.
It actually looked pretty good, but it wasn't quite lunchtime, and I just wanted a cup of coffee.
Putting aside the standard objection that the industry has no interest in doing so—we'll see later that in fact the industry has plenty of motivation for taking on this challenge—wouldn't that present a more plausible answer to America's junk-food problem than ordering up 50,000 new farmers' markets featuring locally grown organic squash blossoms? Though Lesser noted that this forest of advertising may simply reflect Oakland residents' preexisting preference for this type of food, he told me lab studies have indicated that the more signs you show people for a particular food product or dish, the more likely they are to choose it over others, all else being equal. A few days later, I noticed that McDonald's places large placards showcasing desserts on the trash bins, apparently calculating that the best time to entice diners with sweets is when they think they've finished their meals. The first was the Egg White Delight McMuffin ($2.65), a lower-calorie, less fatty version of the Egg McMuffin, with some of the refined flour in the original recipe replaced by whole-grain flour.
Public backlash against fast food could lead to regulatory efforts, and in any case, the fast-food industry has every incentive to maintain broad appeal. Over time, that could be much more than enough to literally tip the scales for many obese people.
Maybe once the product is well seated with customers, we'll change that message." If customers learn that they can eat healthier foods at McDonald's without even realizing it, he added, they'll be more likely to try healthier foods there than at other restaurants.
Dozens of companies are doing similar work, as are the big food-ingredient manufacturers, such as ConAgra, whose products are in 97 percent of American homes, and whose whole-wheat flour is what McDonald's is relying on for its breakfast sandwiches.
The company has also developed ways to reduce fat in beef patties, and to make baked goods using half the usual sugar and oil, all without heavily compromising taste and texture. As he resonantly put it in The Times in 2007: "If you're concerned about your health, you should probably avoid food products that make health claims.
This rule eliminates almost anything the industry could do to produce healthier foods that retain mass appeal—most of us wouldn't get past xanthan gum—and that's perfectly in keeping with his intention. And most significant of all has been the considerable space the magazine has devoted over the years to Michael Pollan, a journalism professor at the University of California at Berkeley, and his broad indictment of food processing as a source of society's health problems. The two newest restaurants in my smallish Massachusetts town both prominently tout wholesome ingredients; one of them is called the Farmhouse, and it's usually packed. And many of the dishes glorified by the wholesome-food movement are, in any case, as caloric and obesogenic as anything served in a Burger King.
Essentially, they consist of some tofu mixed with a lot of refined carbs (the RFD version contains at least some unrefined carbs) along with oil and soy milk, all fried in oil and served with a soy-and-oil-based tartar sauce. Because these ingredients provide us with the calories we need without the big, fast bursts of energy, they can be satiating without pushing the primitive reward buttons that nudge us to eat too much.
Food and Drug Administration (with some exceptions, which are regulated by other agencies), and their effects on health are further raked over by countless scientists who would get a nice career boost from turning up the hidden dangers in some common food-industry ingredient or technique, in part because any number of advocacy groups and journalists are ready to pounce on the slightest hint of risk.
But let's also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farms. The study adds to a river of evidence suggesting that for the first time in modern history—and in spite of many health-related improvements in our environment, our health care, and our nondietary habits—our health prospects are worsening, mostly because of excess weight.
In general, I find that the more-natural versions of these ingredients taste at least a bit better, and occasionally much better, than the industrialized versions. How long would it take to create the thousands of local farms we'd need in order to provide these shops with fresh, unprocessed ingredients, even in cities?
But I couldn't help noticing that unlike most of the other bodegas I'd been to, this one was empty, except for me and a lone employee. I went to the counter to order it, but before I could say anything, the cashier greeted me and asked, "Would you like to try our new Charbroiled Atlantic Cod Fish Sandwich today?" Oh, well, sure, why not?
The other was one of three new Premium McWraps ($3.99), crammed with grilled chicken and spring mix, and given a light coating of ranch dressing amped up with rice vinegar. The company gamely flogged the sandwich for five years before quietly removing it from the menu. Domino Foods, the sugar manufacturer, now sells a low-calorie combination of sugar and the nonsugar sweetener stevia that has been engineered by a flavor company to mask the sort of nonsugary tastes driving many consumers away from diet beverages and the like. It's just the sort of small step in the right direction we should be aiming for, because the obese are much more likely to take it than they are to make a big leap to wholesome or very-low-calorie foods. The government never managed to keep the tobacco companies from selling cigarettes, and banning booze (the third-most-deadly consumable killer after cigarettes and food) didn't turn out so well. Even putting aside for a moment the serious questions about whether wholesome foods could be made accessible to the obese public, and whether the obese would be willing to eat them, we have a more immediate stumbling block: many of the foods served up and even glorified by the wholesome-food movement are themselves chock full of fat and problem carbs. And despite the wholesome-food movement's frequent and inexcusable obliviousness to the obesogenicity of many of its own foods, it deserves credit for paying more attention to those healthier ingredients than does Big Food.
Both items tasted pretty good (as do the versions in stores, I've since confirmed, though some outlets go too heavy on the dressing).
Spence found, for example, that wine is perceived as 50 percent sweeter when consumed under a red light.
The two most health-enlightened, regulation-friendly major cities in America, New York and San Francisco, tried to halt sales of two of the most horrific fast-food assaults on health—giant servings of sugared beverages and kids' fast-food meals accompanied by toys, respectively—and neither had much luck. And a small refrigerator case somewhere in the back sparsely populated with not-especially-fresh-looking fruits and vegetables.
Finally, a young woman came in, made a beeline for the junk-food shelves, grabbed a pack of cupcakes, paid, and left. And they were both lower in fat, sugar, and calories than not only many McDonald's staples, but also much of the food served in wholesome restaurants or touted in wholesome cookbooks.
Michelle Obama is excoriated by conservatives for asking schools to throw more fruits and vegetables into the lunches they serve. I don't plan on being an alarmist, but I like to feel like I am at least making informed choices.The later chapters get rather tedious with discussions of damages caused by farming practices, urbanization, and so on. At Cafe Gratitude I enjoyed the kale chips and herb-cornmeal-crusted eggplant parmesan, and at Akasha I indulged in a spiced-lamb-sausage flatbread pizza. The bodega industry, too, seems to have plotted to addict communities to fat, sugar, and salt—unless, that is, they're simply providing the foods that people like. This stuff is important, to be sure, but I've read most of it elsewhere and just scanned these chapters. The research of Lisa Powell, the University of Illinois professor, suggests that a 20 percent tax on sugary beverages would reduce consumption by about 25 percent.
My interest in the book was mostly the food itself.The end of the book has lots of good info for people who want to "fight back" by growing their own food, saving seeds, etc. I'm not in a position to do this, so I scanned this stuff also, but there are some good resources here for those who have a patch of land to work with.
Sayka — 08.04.2015 at 16:39:51 Who find themselves wired and want for a variety.
canavar_566 — 08.04.2015 at 19:48:17 Carolina as a 501(c)(three) non-profit in 1990 request and room simply monks and spiritual, are called to holiness and.


When the mother dog begins the process of weaning her puppies, it is time to begin introducing the puppies to solid food and helping the mother dog recover from lactating. Most likely, while she was nursing, the veterinarian recommended to feed the mother dog puppy food. As the weaning process begins, the mother dog should gradually be switched back to adult food. This change in nutrition signals to her body that nutrition is decreasing and it's time to stop producing milk. Allow several weeks for the weaning process.
Change a quarter of the mother dog's diet back to adult dog food on the day you begin offering the puppies mush. This usually occurs when the puppies are about four weeks old.
Change half of the mother dog's diet back to adult dog food a week later.
Change three-quarters of the mother dog's diet back to adult dog food three weeks after the puppies begin to eat mush.
Feed the mother dog only adult dog food by the time the puppies are eight weeks old.
Fast the mother dog on the day the puppies are weaned completely. This will be when the puppies are separated from their mother completely. For large dogs, a 24-hour fast is acceptable. For smaller dogs, reduce the amount of food to half of what the mother dog would normally be fed.
Resume the mother's pre-pregnancy diet the next day.


Coghlan's Picnic Blanket is perfect for the beach, park, campground, festivals and anywhere sitting on the ground is an option. Tough 210D ripstop polyester construction ensures durability and repels water on damp ground to keep things dry. Featuring reinforced tie-down loops on the corners, it can easily be pegged down to ensure it won't blow away. There are pockets on each corner so that sand or stones can be used to weigh the Picnic Blanket down and keep it in place. Generously sized at 59" x 78.7" (140 cm x 200 cm) it offers plenty of room for everyone at the next picnic or outing. The stuff sack is conveniently included to make storage quick and simple.


Most brokers can take the answers to these questions and make an estimate on size range sufficient to begin the search. If the initial search results/floor plans come back smaller or larger than you need, the search can be refined.
Tech Logic Corporation is an American-owned, Minnesota-based company exclusively servicing libraries with RFID-enabled self-checkout, sorting and security. Tech Logic recently leased over 22,000 square feet of office and warehouse space at Hale Avenue Business Center, bringing that property to 100% occupancy.


I know you are bummed that the Summer season of 2015 is fading into a memory! I feel your sadness. I am really going to miss inviting my friends over for a BBQs in my backyard with all those yummy meats marinated with Pork Barrel BBQ Sauce or that lip smackin' delicious, Cousins Lobster Mac 'N' Cheese piled on my plate. I am also going to miss reading about your family vacations with Ride On Carry On helping transport your little ones and whizzing you through the airport. Yes, the cooler temperatures and shorter daylight hours to spend at the beach, also a downer.
But there are two silver linings to those grey clouds that will soon be filling our friendly skies this September…can I hear you shout…. SHARK TANK and BEYOND!!! Beyond the Tank, that is.
Friday, September 25th at 9|8 PM C, kicks-off the Fall frenzy. What you have been waiting for all summer, Shark Tank SEASON 7 PREMIERE will air. For every Friday night until the holidays come around, you should gather yourself, your friends, your neighbors, your coworkers, your family and tune into ABC and tweet along. This season is sure to spark some enthusiasm. Alongside Shark Tank's regular "sharkvestors," three new guest sharks will appear individually. Ashton Kutcher, Chris Sacca and Troy Carter are not novices, in the investment world. They have successful investments in companies like Warby Parker, Twitter, Instagram, Airnbnb and Uber under their belt. But will they survive swimming in the Tank with Mark Cuban, Daymond John and Barbara Corcoran or will they wash up on shore? Only time, and tuning in on Friday nights will clue us in.
I remember when Ride On Carry On first aired back on Season 2. We have all come a long way! A huge thanks to Barbara for her belief in me and her investment in Ride On Carry On. Her continuous advice along with the day-to-day hustle and grind, I am so blessed as there is no one on the panel like Barbara! Read her full interview with Forbes, Barbara Corcoran: What It's Like To Go Beyond The Tank' where she talks about why entrepreneurs make mistakes along with the daily challenges that have to be overcome to gain traction with our businesses. We are a family, we work together and we compete to be the best. As much as it is a TV show; it is real people using real money to run real business with their livelihoods and successes all on the line. Be sure to tune into ABC on Tuesday, September 29 at 10|9c for the SEASON PREMIERE of Beyond the Tank. I promise you will learn a lot.
So your solution to the summertime blues; watch ABC two nights a week, an hour at a time, SHARK TANK and BEYOND the TANK will get you through!


NEW YORK, March 21 (Reuters) - An Apple-led tech rally pushed Wall Street higher on Thursday as jitters over the Federal Reserve's forecast of an economic slowdown were calmed by upbeat economic data.
All three major U.S. stock indexes ended the session in the black, with the Nasdaq showing its fifth straight advance, the Dow posting its best day in over a month and the benchmark S&P 500 closing less than 3 percent below its all-time high set in September.
On Wednesday, the Fed surprised investors with a policy statement that was more dovish than expected, as it anticipated no further interest rate hikes this year due to signs of softness in the U.S. economy.
But worries about the central bank's signals on the economy were mollified by upbeat data on Thursday. In separate reports, initial claims for jobless benefits fell more than expected and mid-Atlantic factory activity rebounded sharply.
Apple Inc led the tech sector's advance, rising 3.7 percent ahead of the company's expected streaming service debut next week.
"Today the market move is (due to) Apple's weighting in the Dow, the absence of bad news and the market reacting to the Fed's dovish tone," said Matthew Keator, managing partner in the Keator Group, a wealth management firm in Lenox, Massachusetts.
Chipmakers also gave technology stocks a lift after Micron Technology Inc predicted a recovery in the memory market as it reported better-than-expected quarterly earnings. Micron's stock jumped 9.8 percent.
The Philadelphia SE Semiconductor Index rose 3.5 percent, its biggest percentage gain since late January. The index has surged by nearly 25 percent so far this year.
The Dow Jones Industrial Average rose 216.84 points, or 0.84 percent, to 25,962.51, the S&P 500 gained 30.65 points, or 1.09 percent, to 2,854.88 and the Nasdaq Composite added 109.99 points, or 1.42 percent, to 7,838.96.
Of the 11 major sectors in the S&P 500, all but financials ended the session in positive territory.
Rate-sensitive banks came under pressure as the Fed's decision to cease monetary tightening caused the U.S. Treasuries yield curve to flatten to its narrowest spread since August 2007.
Conagra Brands Inc beat analysts' quarterly earnings estimates as the packaged food maker raised prices to offset rising costs, sending its shares up 12.8 percent.
Shares of Biogen Inc plunged 29.2 percent after the company announced it would halt late-stage trials for its experimental Alzheimer's drug.
Strauss & Co soared 31.8 percent as investors welcomed the iconic jeans maker back to the stock market. The 165-year-old company's IPO was priced at $17 per share, and the shares closed at $22.41.
Ford Motor Co gained 2.1 percent after the automaker announced it was hiring its first outsider as chief financial officer in seven decades.
Advancing issues outnumbered declining ones on the NYSE by a 2.45-to-1 ratio; on Nasdaq, a 1.50-to-1 ratio favored advancers.
The S&P 500 posted 61 new 52-week highs and 3 new lows; the Nasdaq Composite recorded 85 new highs and 34 new lows.


text:
Republicans Open Up Wider 'Expectations Gap' Ahead of Midterms
With just over two months before the midterm elections, Republican voters are widening the "expectations gap" with the Democrats. About six-in-ten (61%) Republican and GOP-leaning registered voters think their party will do better than in recent elections — roughly double the share of Democrats (32%) who feel similarly about their party's chances.
This gap has not reached the same levels of the GOP's margin before their large 2010 gains or the Democrats' expectations in their 2006 sweep of both houses of Congress. Last December, the expectations gap was narrower; 55% of Republicans and Republican-leaning registered voters said the party would do better than recent elections, compared with 43% of Democrats.
A plurality of Democrats (48%) believe their party will do about the same as past elections while 14% think the outcome will be worse. Among Republicans, about one-third (32%) think the GOP will perform about the same and just 3% say the party will do worse than in recent elections.
A new national survey by the Pew Research Center and USA TODAY, conducted Aug. 20-24 among 1,501 adults (including 1,171 registered voters), finds that about half of voters (49%) have given "quite a lot" of thought to the upcoming elections. The amount of thought given to the elections at this point of the campaigns is in line with the attention given to past midterm elections.
The public's congressional vote preference remains fairly even. Among registered voters, 47% would vote for the Democratic candidate today or lean Democratic and 42% would vote or lean Republican (11% volunteer "other" or don't know). In surveys going back to last October, neither party has opened up a large lead in the generic ballot.
However, those who plan to vote Republican this fall have given more thought than Democratic voters to the midterm elections. Nearly six-in-ten (58%) Republican voters have given "quite a lot" of thought to the elections, compared with 44% of Democratic voters.
At about this point in the 2010 midterms, overall voter preferences also were closely divided. About as many Republicans voters said they had given quite a lot of thought to the election as say that today (58% now, 59% then). But Democratic voters are now more likely to say they have given a lot of thought to the midterm than did so in early August 2010 (44% now, 34% then).
A Pew Research Center report last month, which looked at other measures of voter engagement, also found that the GOP's engagement advantage, while substantial, was not as wide as it was at a comparable point four years earlier.
August 2014 Political Survey Dataset
In a Politically Polarized Era, Sharp Divides in Both Partisan Coalitions
Partisan Antipathy: More Intense, More Personal
Survey ReportsAug 7, 2019
Republicans Now Are More Open to the Idea of Expanding Presidential Power
Trump's Staunch GOP Supporters Have Roots in the Tea Party
U.S. Political Parties

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: How to import python function from another file into django views I am trying to call a function from a python file that is located outside the django project directory from views.py. I have tried importing the python file but running the django server says "no module named xxxx".
Tree structure is given below.

├── auto_flash
│   ├── __init__.py
│   └── test.py
└── fireflash
    ├── detection_reports
    │   ├── admin.py
    │   ├── admin.pyc
    │   ├── __init__.py
    │   ├── __init__.pyc
    │   ├── migrations
    │   │   ├── __init__.py
    │   │   └── __init__.pyc
    │   ├── models.py
    │   ├── models.pyc
    │   ├── __pycache__
    │   │   └── __init__.cpython-35.pyc
    │   ├── templates
    │   │   └── detection_reports
    │   │       └── home.html
    │   ├── tests.py
    │   ├── views.py
    │   └── views.pyc
    ├── fireflash
    │   ├── __init__.py
    │   ├── __init__.pyc
    │   ├── __pycache__
    │   │   ├── __init__.cpython-35.pyc
    │   │   └── settings.cpython-35.pyc
    │   ├── settings.py
    │   ├── settings.pyc
    │   ├── ui_cgi.py
    │   ├── urls.py
    │   ├── urls.pyc
    │   ├── wsgi.py
    │   └── wsgi.pyc
    ├── __init__.py
    └── manage.py

Project name here is "fireflash" and there is an app in that project named "detection_reports". There is another directory named "auto_flash" that has same location as "fireflash". What I want to do is to import test.py file from "auto_flash" in detection_reports.views and call a function from views. Importing like this "from auto_flash import test" throws error "no module named auto_flash".

A: *

*Move auto_flash to fireflash

*In detection_reports add from auto_flash import test.py

A: I have tried all of the above mentioned solutions, but the cleaner solution was to append the path for auto_flash to syspath and the issue was resolved. Thanks to all of you for the efforts.

redpajama_set_name: RedPajamaStackExchange


text:
Rebecka Martinsson – personaggio dei romanzi di Åsa Larsson
 Rebecka Martinsson – serie televisiva svedese basata sui romanzi

redpajama_set_name: RedPajamaWikipedia


Tesla will increase prices on its higher-end versions of the Model S and X effective next week.
Here's video of one of the very first Tesla Model S 100D deliveries.
Through a few independent sources, we've been able to confirm that deliveries of the two longest range Teslas are no underway in some states.


text:
Home Academics AERONAUTICAL ENGINEERING
Why Aeronautical Engineering?
Aerospace Engineering not only has always been a fascinating course, but also one of the most challenging ones in the engineering field. It combines the specialties of engineering the latest technologies, and aerospace, which involves spacecraft. This field involves the designing and building of spacecraft and aircraft that have to be efficient and reliable with the appropriate technology. It deals with the study of aviation of objects in the Earth's atmosphere and the application of that knowledge to design and build aircrafts and missiles. Aeronautical engineering take in an exceptionally broad assortment of areas, including the research and development, testing, assembly, and upholding of aircraft. Areas of focus include the effect that aircraft have on the surrounding milieu, the potential dangers of specific aircraft, and their fuel and systems competence. Various elements used in working on these areas, includes mathematics, electronics, software design, risk analysis, aerodynamics — the study of how air interacts with solid objects — and propulsion, which is the study of how to create enough force to achieve and remain in flight. Aesthecity and density reduction are also important aspects of an efficient flight.
Duration of the course:
Low speed Wind Tunnel
Cascade Wind Tunnel
Propeller Test Rig
Nozzle Flow Measurement
Forced and Natural Convection Apparatus
Beam Test setup
Wagner Beam Test setup
Vibration of Beam Test setup
Column test Apparatus,
Laboratories:
Aerodynamics Lab, Structures Lab,
Propulsion Laboratory,
Design and Modeling Analysis Laboratory,
Simulation Lab.
The course provides the student an opportunity for a meticulous study into the various aspects of aeronautical prospects. Subjects like Aerodynamics discuss the air flow characteristics. Aircraft propulsion, applied gas dynamics, gas turbine technology discuss the thermodynamical working principle of the engines whereas subjects like Aircraft structures, theory of vibrations, Dynamics of Machines, theory of plates and shells, experimental stress analysis, and others gives a look into the structural aspects, whereas subjects like Avionics discuss the systems and navigations. Various labs such as aerodynamics lab, structures lab, propulsion lab, modeling lab and simulation labs gives the student to associate their theoretical skill sets with the real life working processes. The course is set to provide the student a comprehensive look into the various aspects of aeronautical engineering
Being a specialized branch under the mechanical stream, the aeronautical engineering provides a greater opportunity to a student to venture into the mainstream application industries. Many core organizations like Airbus, Boeing, General Electric (GE), UTC aerospace systems, Quest, SAFRAN aerospace and many other private organizations recruit engineers with strong technical skills. Apart from the private sectors, the public sector companies like HAL, ADA, DRDO Labs, ISRO, VSSR, Airforce and others provide the engineers with a lot of scope in fields of defense and researches.


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text:
What Does Global Learning Mean at Wharton?
Wharton EMBA students have many opportunities for global learning whether it's through on-campus courses, Global Modular Courses, or Global Business Week. Here's an edited transcript of a video with Vice Dean Peggy Bishop Lane discussing some of those opportunities: One of our most popular [curriculum innovations] is the Global Modular…Read More
Graduating San Francisco Student Reflects on International Exposure
When Raj Bharti ( @Raj_Bharti ), managing principal of Collaborate Consulting in Seattle, WA, was researching executive MBA programs, he was particularly interested in gaining international exposure and broadening his global perspective. At Wharton San Francisco, he found that the ability to customize his education allowed him to participate in multiple…Read More
Commuting to Wharton's EMBA Program from Moscow
Wharton executive MBA students travel from near and far to the Philadelphia and San Francisco campuses. However, Philadelphia student Ays Sharaev's commute is a bit longer than usual. The managing partner at Waarde Capital travels every other weekend from Moscow. He recently talked to the Wharton Magazine about his Wharton…Read More
Global Consulting Practicum in Brazil Expands Global Perspective
Wharton's Global Consulting Practicum (GCP) is a popular way for EMBA students to expand their global perspective. Working with MBA students in another country, they apply classroom knowledge, make broader connections, and learn about business issues in a new region. First-year EMBA student Todd Sierer, director of Americas sales for…Read More
New Perspectives Gained on Global Modular Course in Dubai
Global Modular Courses (GMC) are extremely popular among Wharton EMBA students not only for their deep dives into global business issues, but also for the ability to get to know students in other Wharton programs. Wharton San Francisco first-year student Jeni Incontro, solutions manager at Vitech Systems Group in Los…Read More
Wharton EMBA Degree Makes International Impact
Wharton EMBA alumnus Gus Giraldo, WG'06, CEO and country manager of CIGNA Thailand, says that his Wharton education has been very valuable in accelerating his international career. We asked him to tell us more about his experience at Wharton. Here is what he said: On coming to Wharton's EMBA program……Read More
Monisha Sharma on Reasons to Come to Wharton's EMBA Program
Monisha Sharma came to Wharton to learn how to lead businesses into change. As a senior manager of mutual funds strategy at the Royal Bank of Canada in Toronto, we asked Monisha to tell us more about her career goals and experiences in Wharton's executive MBA program. Here's what she…Read More
International Trip to Indonesia "Broadens Perspective"
Wharton's EMBA program has a long tradition of organizing international class trips. As second-year Philadelphia student David Trecker explains, "It's a once in a lifetime opportunity to appreciate – with 60 classmates– a foreign culture through the lenses of business, government and social leaders." David, who is director of market and…Read More
International Trip to South Africa was "Enlightening"
Wharton | San Francisco MBA for executives student Jessica Ross recently returned from her International Trip to South Africa. We asked the managing director of cost transformation at Kaiser Foundation Health Plan and Hospitals to tell us more about her experience on the trip. Here's what she said: We were…Read More
International Trip to Spain Was "Amazing"
This year, second-year executive MBA students had four options for their International Trip: Indonesia, South Africa, Spain, and San Francisco. Raj Bharti, a student at Wharton | San Francisco and managing principal of Collaborate Consulting in Seattle, WA, said his international trip to Spain was "amazing." Having recently returned…Read More
Professor Leads International Seminar in Indonesia
An important capstone of Wharton's EMBA program is the International Seminar trip, which provides an opportunity for students to see first-hand how their learning applies in an international setting. This year, second-year students on both coasts could choose from four trips: Indonesia, South Africa, Spain and an entrepreneurial/VC focused one in…Read More
Alumni Impact: John Gachora Leads Financial Services in East Africa
Growing up in Kenya in a "modest peasant family" with 12 siblings, Wharton's executive MBA program was not always on John Gachora's radar. Now back in Kenya as group CEO of NIC Bank, a leading financial services provider in East Africa, we caught up with John (WG'02) and asked him to tell…Read More
Wharton | San Francisco EMBA Student "Blown Away" by Global Modular Course in Dubai
Second-year Wharton | San Francisco EMBA student Zofia Wosinska Picker recently participated in a Global Modular Course (GMC) in Dubai and Abu Dhabi on Finance in the Middle East and North Africa. We asked Zofia, who is cofounder of HUNG3R in Denver, CO, to tell us about that experience. Here's…Read More
Wharton's West Coast Class Dives "Deep and Broad" into Business in China
Tianlin Wang is a senior manager at Intel Corporation in Hillsboro, OR and a member of the second-year class at Wharton | San Francisco. He helped organize his class' International Seminar trip to China. I looked at organizing our International Seminar trip to China as a unique opportunity to make…Read More
Wharton | San Francisco EMBA Students Explore Business and Culture in China
Second-year EMBA student Jessie Feng, an associate director at PricewaterhouseCoopers, helped organize the International Seminar trip to China for Wharton | San Francisco executive MBA students. I'm from China and organized a committee to pitch China as the destination for our International Seminar trip, which follows our core courses Competitive…Read More


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text:
/* global require, APP */
/**
 * Created by hristo on 8/4/14.
 */
var LocalStats = require("./LocalStatsCollector.js");
var RTPStats = require("./RTPStatsCollector.js");
var EventEmitter = require("events");
var StreamEventTypes = require("../../service/RTC/StreamEventTypes.js");
var XMPPEvents = require("../../service/xmpp/XMPPEvents");
var RTCEvents = require("../../service/RTC/RTCEvents");
var StatisticsEvents = require("../../service/statistics/Events");

var eventEmitter = new EventEmitter();

var localStats = null;

var rtpStats = null;

function stopLocal() {
    if (localStats) {
        localStats.stop();
        localStats = null;
    }
}

function stopRemote() {
    if (rtpStats) {
        rtpStats.stop();
        eventEmitter.emit(StatisticsEvents.STOP);
        rtpStats = null;
    }
}

function startRemoteStats (peerconnection) {
    if (rtpStats) {
        rtpStats.stop();
    }

    rtpStats = new RTPStats(peerconnection, 200, 2000, eventEmitter);
    rtpStats.start();
}

function onStreamCreated(stream) {
    if(stream.getOriginalStream().getAudioTracks().length === 0) {
        return;
    }

    localStats = new LocalStats(stream.getOriginalStream(), 200, statistics,
        eventEmitter);
    localStats.start();
}

function onDisposeConference(onUnload) {
    stopRemote();
    if(onUnload) {
        stopLocal();
        eventEmitter.removeAllListeners();
    }
}

var statistics = {
    /**
     * Indicates that this audio level is for local jid.
     * @type {string}
     */
    LOCAL_JID: 'local',

    addListener: function(type, listener) {
        eventEmitter.on(type, listener);
    },
    removeListener: function (type, listener) {
        eventEmitter.removeListener(type, listener);
    },
    stop: function () {
        stopLocal();
        stopRemote();
        if(eventEmitter)
        {
            eventEmitter.removeAllListeners();
        }
    },
    stopRemoteStatistics: function()
    {
        stopRemote();
    },
    start: function () {
        APP.RTC.addStreamListener(onStreamCreated,
            StreamEventTypes.EVENT_TYPE_LOCAL_CREATED);
        APP.xmpp.addListener(XMPPEvents.DISPOSE_CONFERENCE,
                             onDisposeConference);
        //FIXME: we may want to change CALL INCOMING event to
        // onnegotiationneeded
        APP.xmpp.addListener(XMPPEvents.CALL_INCOMING, function (event) {
            startRemoteStats(event.peerconnection);
        });
        APP.xmpp.addListener(XMPPEvents.PEERCONNECTION_READY,
            function (session) {
        });
        APP.RTC.addListener(RTCEvents.AUDIO_MUTE, function (mute) {
        });
        APP.xmpp.addListener(XMPPEvents.CONFERENCE_SETUP_FAILED, function () {
        });
        APP.RTC.addListener(RTCEvents.VIDEO_MUTE, function (mute) {
        });
    }
};

module.exports = statistics;

redpajama_set_name: RedPajamaGithub


text:
The Jawa Perak Can Now Be Test Ridden In The Night
Home Ferrari Ferrari California T and LaFerrari debut at Goodwood
Ferrari California T and LaFerrari debut at Goodwood
June 28, 2014 | Suvil Susvirkar
Added in: Ferrari
The highly anticipated and awaited Goodwood Festival of Speed flagged off this week. We have been exhaustively bringing you all the updates of the upcoming launches at festival.
And now is the time for Italian stallion entering the field. On the opening day of the Goodwood Festival of Speed, Ferrari unveiled its new California T which brims with a host of new technological solutions.What's also the latest addition is its 8-cylinder turbo engine. Maranello's engineers have created an entirely new power unit which delivers improved levels of performance and pick-up accompanied by the most exhilarating soundtrack any turbo has ever yielded. The California T retains its predecessor's versatility, with a folding hardtop, 2+2 seating and up to 320 litres of luggage space, making it one of the most practical Ferrari cars which appeals to a wider audience.
Read more about Ferrari>>>
Ferrari also showcased its traditional mid-engined V8 extreme sports car, the 458 Speciale also making its official UK debut at Goodwood, giving an exhilarating demonstration of its capabilities to the spectators. The 458 Speciale is powered by a naturally-aspirated V8 engine that delivers 605 CV, and that was awarded the title of Best Performance Engine of 2014 and Best Engine Above 4.0 Litres by Engine Technology International magazine.
Another Ferrari making its UK debut at Goodwood was LaFerrari, Ferrari's new hybrid supercar which boasts an 6.3-litre V12 engine with 789 bhp and a hybrid system that offers the driver an additional 161 bhp at all times. LaFerrari is the latest, limited series car from the Prancing Horse with only 499 examples being made and it promises to be the most iconic Ferrari of the modern era.
An even more unique Ferrari, produced by Ferrari's Special Projects division, is the F12 TRS which also participated in the dynamic demonstrations taking place on the Goodwood Hill Climb. Based on the F12berlinetta, the One-Off car was developed at a client's request as an extreme, two-seater, open-top sports barchetta. One of the initial inspirations for the project was the 1957 250 Testa Rossa; in fact, the F12 TRS is Flavio Manzoni and the Ferrari Style Centre team's modern, innovative take on that legendary car's spirit and pays homage to it in its moniker.
Another highlight for Scuderia Ferrari fans was Ferrari test driver Pedro de la Rosa's demonstration of the 2009 F60 Formula 1 car, a very special occasion to relive the Italian company's great history in Grand Prix motorsport. Pedro will be attending all three days of the Goodwood Festival of Speed and is very excited to interact with the fans at such an iconic event. He will be joined by current Scuderia Ferrari F1 driver, Kimi Raikkonen on Sunday, when Kimi drives his championship-winning 2007 F1 car in a special celebration to commemorate another great Ferrari F1 World Champion, John Surtees, who won the F1 Driver's title in 1964 in a Ferrari 158.
Stay tuned into Motoroids as we bring more updates on the Goodwood Festival of Speed. Do share your thoughts through comments below.


Slip-on construction with elastic adjustable detail at sling-back ankle strap. Almond toe with simple strap detail at vamp. Man-made lining. Lightly cushioned man-made footbed. Wrapped kitten heel. Man-made sole. Imported.


The Golf Residences were showcased at Cityscape Global 2016, by the Ayla Oasis Development Company (Ayla), as a part of the group's participation at the event. The Golf Residences form the gateway into the greater Ayla waterfront development. The site is nestled between Aqaba's main thoroughfare and a stunning 18-hole golf course.
Ayla is a community dedicated to sustainable design, protecting and enhancing its natural environment. To sustain the project's success, Ayla has launched a series of balanced and sustainable initiatives in Aqaba that focus on talent development, job creation and social inclusion. The residences are being offered at affordable prices with an aim to integrate a wider demographic into the Ayla community.


Richmond Photog Brings Men Together: The "Classic Man"
My father is absolutely one of Richmond's most classic men. Meet the rest of the "Classic Men of RVA".
Beautiful pictures and handsome men. I like that they were representative of different age groups and races.
I love this post! Those pictures made me proud to be black!!
Love this! Handsome men. This needs to be a series from different states. Really need a movement, I still see folks with their underwear showing smh.
Hahaha Holly, it's a shame isn't it? 50 States of Fly… How's that for a name?
Love the concept! There's nothing like a well dressed man.
Yes, I was so thrilled when I saw these photos, LaVonndra. They all look so fly.
Beautiful photo shoot! I love seeing men of color looking suave!
Yes, these are the types of images I wish we saw more often!
What a great idea! Beautiful photos, I love seeing men all dressed up!
I loved it too, Kasi! It's a beautiful thing, isn't it?
Love this, I featured some young brothers on my blog doing the same thing. There is nothing like a man dressed in his Sunday best.
Aren't they fly? I'm going to check out your post, Mimi!
Good to see this positivity in celebrating men. Wonderful photos.
What an awesome project. A nice way to showcase men in a positive light.
Jonna, I feel like your parents and mine would get along!
These men look very handsome & dapper. I'm loving the classic man movement & the principals you used to define them.
This made my day…LOVE! The classic man movement is awesome!


text:
ACCEPTED

#### According to
The Catalogue of Life, 3rd January 2011

#### Published in
Bulletin of the Bernice P. Bishop Museum, Honolulu, Hawaii 19: 22 (1925)

#### Original name
Phyllachora freycinetiae F. Stevens, 1925

### Remarks
null


The 'Sustainable Learning Initiative at Franklin Falls' is a program of Colby-Sawyer College in partnership with the nearby community of Franklin, NH.
The purpose of this initiative is to develop a model for an innovative, collaborative, transdisciplinary, community-based living laboratory that is replicable in other locales, and which addresses the financial sustainability of higher education as well as the planetary sustainability of our human institutions. We aim to design a multi-faceted, on-site and online, experiential learning program that is tied to real and evolving community needs. So far, our students have been involved through internships, classes, senior capstone studies, and independent projects.
This initiative has received two rounds of funding from the Davis Educational Foundation Innovation Grant in 2014 and 2015.
Our hope is to integrate numerous sustainable practices within the downtown community of Franklin, NH, so that we may rebuild their local economy and revitalize their urban atmosphere. We have been working closely with PermaCityLife of Franklin, and you can read more about each of the different project initiatives here.
The 2013 permaculture design charette for Franklin Falls at Odell Park was hosted by Todd Workman and led by Lauren Chase-Rowell and Steve Whitman. Some of the ideas and plans developed by this dynamic group of permaculture practitioners have evolved since then, but the core concepts and vision remain true.


Les 3 Suisses Meubles Meuble Chaussure Les 3 Suisses 264323874 Gfp Prd 3s Les 3 Suisses Meubles 2 is one of pictures thet are related with the picture before in the collection gallery. If you would like to see the Les 3 Suisses Meubles Meuble Chaussure Les 3 Suisses 264323874 Gfp Prd 3s Les 3 Suisses Meubles 2 in High Resolution [HD Resolution] version, please press the right click on picures/image then choose "Save as Image" option, and done. You will get Les 3 Suisses Meubles Meuble Chaussure Les 3 Suisses 264323874 Gfp Prd 3s Les 3 Suisses Meubles 2 pictures that you want. The exactly dimension of Les 3 Suisses Meubles Meuble Chaussure Les 3 Suisses 264323874 Gfp Prd 3s Les 3 Suisses Meubles 2 was 482x482 pixels. You can also look for some pictures by collection on below this picture. Find the other picture or article about Les 3 Suisses Meubles Idees De Dcoration here. We hope it can help you to get information of the picture.


The supervision of this Corporation shall be conducted by the School Board, hereinafter sometimes referred to as the "Board", which is constituted and is governed by the laws of the State of Indiana.
The School Corporation shall be a body corporate, and, as such, capable of suing and being sued, contracting and being contracted with, acquiring, holding, possessing and disposing of real and personal property, and taking and holding in trust for the use and benefit of the Corporation, any grant or devise of land and any donation or bequest of money or other personal property.
The Board shall exercise all powers expressly granted to the Corporation by statute or through rules adopted by the State Board of Education and those powers necessary or desirable in the conduct of the Corporation's affairs, even if the power is not granted by statute or rule. The Board may exercise any power the Corporation possesses to the extent that the power is not expressly denied by the State Constitution, statute, or State Board rule and is not expressly granted to another entity.
The Board shall retain the power to act, through written policies, in situations in which there is no Constitutional or statutory provision requiring a specific manner for the Corporation to exercise a power and no Constitutional or statutory prohibition to the exercise of that power.
The School Board shall have the management and control of all facilities and programs in the Corporation and the employees, students, and other persons entering upon its premises.
A School Corporation is a legal entity for providing a system of public education within a geographic area of the State of Indiana. The system was created by, and is governed by, State statutes.
The School Board has the dual responsibility for implementing the Corporation's legal obligations pertaining to public education and for meeting the desires of the citizens. While the Board has an obligation to determine and assess citizen desires, it is understood that when individuals are elected or appointed to represent citizens in the conduct of specified educational programs, they, at the same time, are endowed with the authority to exercise their best judgment in determining policies, making decisions, and approving procedures for carrying out the responsibility.
Maintain two-way communications with citizens of the Corporation. The Board shall keep them informed of the progress and problems of the Corporation, and the citizens shall be urged to bring their aspirations and concerns about the Corporation and its schools to the Board's attention.
Act as a truly representative body for citizens in all matters related to programs and operations. The Board recognizes that ultimate responsibility for public education rests with the State, but the School Board has been assigned specific authority through statute, and the Board shall not relinquish or fail to exercise that authority.


text:
Vladimir Stepanovitch Glotov (en russe : Владимир Степанович Глотов), est un footballeur soviétique puis russe né le  et décédé en 1981. Il évoluait au poste de défenseur.

Biographie

En club

Avec le club du Dynamo Moscou, il remporte un titre de champion d'URSS.

Au total, il dispute 146 matchs en première division, pour deux buts inscrits.

En équipe nationale

International soviétique, il reçoit 5 sélections en équipe d'Union soviétique entre 1963 et 1964.

Il joue son premier match en équipe nationale le  contre le Maroc et son dernier le  contre l'Autriche.

Il fait partie du groupe soviétique finaliste de l'Euro 1964, sans toutefois disputer de match durant la compétition.

Statistiques

Palmarès
Avec le Dynamo Moscou :
 Champion d'URSS en 1963

Avec l'URSS :
 Finaliste de l'Euro 1964

Références

Liens externes

Footballeur international soviétique
Footballeur russe
Joueur du FK Dynamo Moscou
Naissance en janvier 1935
Naissance dans l'oblast de Volgograd
Naissance en RSFS de Russie
Décès en 1981


text:
Q: HttpClient with multiple proxies while handling socket exhaustion and DNS recycling We are working on a fun project with a friend and we have to execute hundreds of HTTP requests, all using different proxies. Imagine that it is something like the following:
for (int i = 0; i < 20; i++)
{
    HttpClientHandler handler = new HttpClientHandler { Proxy = new WebProxy(randomProxy, true) };

    using (var client = new HttpClient(handler))
    {
        using (var request = new HttpRequestMessage(HttpMethod.Get, "http://x.com"))
        {
            var response = await client.SendAsync(request);

            if (response.IsSuccessStatusCode)
            {
                string content = await response.Content.ReadAsStringAsync();
            }
        }

        using (var request2 = new HttpRequestMessage(HttpMethod.Get, "http://x.com/news"))
        {
            var response = await client.SendAsync(request2);

            if (response.IsSuccessStatusCode)
            {
                string content = await response.Content.ReadAsStringAsync();
            }
        }
    }
}

By the way, we are using .NET Core (Console Application for now). I know there are many threads about socket exhaustion and handling DNS recycling, but this particular one is different, because of the multiple proxy usage.
If we use a singleton instance of HttpClient, just like everyone suggests:

*

*We can't set more than one proxy, because it is being set during HttpClient's instantiation and cannot be changed afterwards.

*It doesn't respect DNS changes. Re-using an instance of HttpClient means that it holds on to the socket until it is closed so if you have a DNS record update occurring on the server the client will never know until that socket is closed. One workaround is to set the keep-alive header to false, so the socket will be closed after each request. It leads to a sub-optimal performance. The second way is by using ServicePoint:

ServicePointManager.FindServicePoint("http://x.com")
    .ConnectionLeaseTimeout = Convert.ToInt32(TimeSpan.FromSeconds(15).TotalMilliseconds);

ServicePointManager.DnsRefreshTimeout = Convert.ToInt32(TimeSpan.FromSeconds(5).TotalMilliseconds);

On the other hand, disposing HttpClient (just like in my example above), in other words multiple instances of HttpClient, is leading to multiple sockets in TIME_WAIT state.  TIME_WAIT indicates that local endpoint (this side) has closed the connection.
I'm aware of SocketsHttpHandler and IHttpClientFactory, but they can't solve the different proxies.
var socketsHandler = new SocketsHttpHandler
{
    PooledConnectionLifetime = TimeSpan.FromMinutes(10),
    PooledConnectionIdleTimeout = TimeSpan.FromMinutes(5),
    MaxConnectionsPerServer = 10
};

// Cannot set a different proxy for each request
var client = new HttpClient(socketsHandler);

What is the most sensible decision that can be made?

A: The point of reusing HttpClient instances (or more specifically, reusing the last HttpMessageHandler) is to reuse the socket connections. Different proxies mean different socket connections, so it doesn't make sense to try to reuse an HttpClient/HttpMessageHandler on a different proxy, because it would have to be a different connection.

we have to execute hundreds of HTTP requests, all using different proxies

If every request is truly a unique proxy, and no proxies are shared across any other requests, then you may as well just keep the individual HttpClient instances and live with the TIME_WAIT.
However, if multiple requests may go through the same proxy, and you want to re-use those connections, then that is certainly possible.
I would recommend using IHttpClientFactory. It allows you to define named HttpClient instances (again, technically the last HttpMessageHandler instances) that can be pooled and reused. Just make one for each proxy:
var proxies = new Dictionary<string, IWebProxy>(); // TODO: populate with proxies.
foreach (var proxy in proxies)
{
  services.AddHttpClient(proxy.Key)
      .ConfigurePrimaryHttpMessageHandler(() => new HttpClientHandler { Proxy = proxy.Value });
}

The ConfigurePrimaryHttpMessageHandler controls how the IHttpClientFactory creates the primary HttpMessageHandler instances that are pooled. I copied HttpClientHandler from the code in your question, but most modern apps use SocketsHttpHandler, which also has Proxy/UseProxy properties.
Then, when you want to use one, call IHttpClientFactory.CreateClient and pass the name of the HttpClient you want:
for (int i = 0; i < 20; i++)
{
  var client = _httpClientFactory.CreateClient(randomProxyName);
  ...
}

A: First of all, I want to mention that @Stephen Cleary's example works fine if the proxies are known at compile-time, but in my case they are known at runtime. I forgot to mention that in the question, so it's my fault.
Thanks to @aepot for pointing out those stuff.
That's the solution I came up with (credits @mcont):
/// <summary>
/// A wrapper class for <see cref="FlurlClient"/>, which solves socket exhaustion and DNS recycling.
/// </summary>
public class FlurlClientManager
{
    /// <summary>
    /// Static collection, which stores the clients that are going to be reused.
    /// </summary>
    private static readonly ConcurrentDictionary<string, IFlurlClient> _clients = new ConcurrentDictionary<string, IFlurlClient>();

    /// <summary>
    /// Gets the available clients.
    /// </summary>
    /// <returns></returns>
    public ConcurrentDictionary<string, IFlurlClient> GetClients()
        => _clients;

    /// <summary>
    /// Creates a new client or gets an existing one.
    /// </summary>
    /// <param name="clientName">The client name.</param>
    /// <param name="proxy">The proxy URL.</param>
    /// <returns>The <see cref="FlurlClient"/>.</returns>
    public IFlurlClient CreateOrGetClient(string clientName, string proxy = null)
    {
        return _clients.AddOrUpdate(clientName, CreateClient(proxy), (_, client) =>
        {
            return client.IsDisposed ? CreateClient(proxy) : client;
        });
    }

    /// <summary>
    /// Disposes a client. This leaves a socket in TIME_WAIT state for 240 seconds but it's necessary in case a client has to be removed from the list.
    /// </summary>
    /// <param name="clientName">The client name.</param>
    /// <returns>Returns true if the operation is successful.</returns>
    public bool DeleteClient(string clientName)
    {
        var client = _clients[clientName];
        client.Dispose();
        return _clients.TryRemove(clientName, out _);
    }

    private IFlurlClient CreateClient(string proxy = null)
    {
        var handler = new SocketsHttpHandler()
        {
            Proxy = proxy != null ? new WebProxy(proxy, true) : null,
            PooledConnectionLifetime = TimeSpan.FromMinutes(10)
        };

        var client = new HttpClient(handler);

        return new FlurlClient(client);
    }
}

A proxy per request means an additional socket for each request (another HttpClient instance).
In the solution above, ConcurrentDictionary is used to store the HttpClients, so I can reuse them, which is the exact point of HttpClient. I could use same proxy for 5 requests, before it gets blocked by API limitations. I forgot to mention that in the question as well.
As you've seen, there are two solutions solving socket exhaustion and DNS recycling: IHttpClientFactory and SocketsHttpHandler. The first one doesn't suit my case, because the proxies I'm using are known at runtime, not at compile-time. The solution above uses the second way.
For those who have same issue, you can read the following issue on GitHub. It explains everything.
I'm open-minded for improvements, so poke me.

A: Collected my comments into the answer. But these are improvement suggestions, not a solution because your question is strongly context-dependent: how many proxies, how many requests per minute, what is average time of each request, etc.
Disclamer: I'm not familiar with IHttpClientFactory but afaik, it's the only way to solve the Socket exhaustion and DNS problem.
Note: ServicePointManager doesn't affect HttpClient in .NET Core because it intended for use with HttpWebRequest which is not used by HttpClient in .NET Core.
As suggested by @GuruStron, HttpClient instance per proxy looks like reasonable solution.
HttpResponseMessage is IDisposable. Apply using statement for it. It will affect sockets utilization behavior.
You may apply HttpCompletionOption.ResponseHeadersRead to SendAsync for not reading the whole response on sending the request. Then you may not read the response if server returned not successful Status Code.
To improve the internal performance you may also append .ConfigureAwait(false) at SendAsync() and ReadAsStringAsync() lines. It's mostly useful if current SynchronizationContext is not null (e.g. it's not a Console app).
Here's somewhat optimized code (C# 8.0):
private static async Task<string> GetHttpResponseAsync(HttpClient client, string url)
{
    using HttpResponseMessage response = await client.GetAsync(url, HttpCompletionOption.ResponseHeadersRead).ConfigureAwait(false);
    if (response.IsSuccessStatusCode)
    {
        return await response.Content.ReadAsStringAsync().ConfigureAwait(false);
    }
    return null;
}

Pass pooled HttpClient and URL to the method.