2.FOOD SERVICE UTILITY (FULL-TIME) 12 openings at Shippensburg University - No experience required!
4.FOOD SERVICE WORKER/CASHIER (FULL & PART-TIME OPENINGS) WILL TRAIN!
Workers in meatpacking plants have among the highest incidences of injury and illness of all workers.
Job growth will be concentrated among lower skilled workers, who are found mostly in manufacturing plants.
Food-processing occupations include many different types of workers who process raw food products into the finished goods sold by grocers or wholesalers, restaurants, or institutional food services. These workers perform a variety of tasks and are responsible for producing many of the food products found in every household.
Butchers and meat, poultry, and fish cutters and trimmers are employed at different stages in the process by which animal carcasses are converted into manageable pieces of meat, known as boxed meat, that are suitable for sale to wholesalers and retailers. Meat, poultry, and fish cutters and trimmers commonly work in animal slaughtering and processing plants, while butchers and meatcutters usually are employed at the retail level. As a result, the nature of these jobs varies significantly.
In animal slaughtering and processing plants, slaughterers and meatpackers slaughter cattle, hogs, goats, and sheep and cut the carcasses into large wholesale cuts, such as rounds, loins, ribs, and chucks, to facilitate the handling, distribution, and marketing of meat. In some of these plants, slaughterers and meatpackers also further process the large parts into cuts that are ready for retail use. These workers also produce hamburger meat and meat trimmings, which are used to prepare sausages, luncheon meats, and other fabricated meat products. Slaughterers and meatpackers usually work on assembly lines, with each individual responsible for only a few of the many cuts needed to process a carcass. Depending on the type of cut, they use knives, cleavers, meat saws, bandsaws, or other, often dangerous, equipment.
In grocery stores, wholesale establishments that supply meat to restaurants, and institutional food service facilities, butchers and meatcutters separate wholesale cuts of meat into retail cuts or individually sized servings. They cut meat into steaks and chops, shape and tie roasts, and grind beef for sale as chopped meat. Boneless cuts are prepared with the use of knives, slicers, or power cutters, while bandsaws are required to carve bone-in pieces. Butchers and meatcutters in retail food stores also may weigh, wrap, and label the cuts of meat, arrange them in refrigerated cases for display, and prepare special cuts to fill unique orders.
Poultry cutters and trimmers slaughter and cut up chickens, turkeys, and other types of poultry. Although the poultry-processing industry is becoming increasingly automated, many jobs, such as trimming, packing, and deboning, are still done manually. As in the animal slaughtering and processing industry, most poultry cutters and trimmers perform routine cuts on poultry as it moves along production lines.
Unlike some of the other occupations just listed, fish cutters and trimmers, also called fish cleaners, are likely to be employed in both manufacturing and retail establishments. These workers primarily scale, cut, and dress fish by removing the head, scales, and other inedible portions and cutting the fish into steaks or fillets. In retail markets, they may also wait on customers and clean fish to order.
Meat, poultry, and fish cutters and trimmers also prepare ready-to-heat foods. This often entails filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables, or applying sauces, marinades, or breading.
Bakers mix and bake ingredients in accordance with recipes to produce varying quantities of breads, pastries, and other baked goods. Bakers commonly are employed in grocery stores and specialty shops and produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods. In manufacturing, bakers produce goods in large quantities, using high-volume mixing machines, ovens, and other equipment. Goods produced in large quantities usually are available for sale through distributors, grocery stores, or manufacturer's outlets.
Others in food-processing occupations include food batchmakers, who set up and operate equipment that mixes, blends, or cooks ingredients used in the manufacture of food products, according to formulas or recipes; food cooking machine operators and tenders, who operate or tend cooking equipment such as steam cooking vats, deep-fry cookers, pressure cookers, kettles, and boilers to prepare food products such as meat, sugar, cheese, and grain; and food and tobacco roasting, baking, and drying machine operators and tenders, who use equipment to reduce the moisture content of food or tobacco products or to process food in preparation for canning. Some of the machines that are used include hearth ovens, kiln driers, roasters, char kilns, steam ovens, and vacuum drying equipment.
Butchers and meatcutters, poultry and fish cutters and trimmers, and slaughterer and meatpackers often work in cold, damp rooms, which are refrigerated to prevent meat from spoiling and are damp because meat cutting generates large amounts of blood, condensation, and fat. Cool, damp floors increase the likelihood of slips and falls. In addition, cool temperatures, long periods of standing, and repetitious physical tasks make the work tiring. As a result, butchers and meat, poultry, and fish cutters are more susceptible to injury than are most other workers. In fact, meatpacking plants had one of the highest incidences of work-related injury and illness of any industry in 2002. Nearly 1 in 7 employees in such plants experienced a work-related injury or illness that year.
Most traditional bakers work in bakeries, cake shops, hot-bread shops, hotels, restaurants, and cafeterias. They also may work in the bakery departments of supermarkets and cruise ships. Bakers may work under hot and noisy conditions. Also, bakers typically work under strict order deadlines and critical time-sensitive baking requirements, both of which can induce stress. Bakers usually work in shifts and may work early mornings, evenings, weekends, and holidays. While many bakers often work as part of a team, they also may work alone when baking particular items. They may supervise assistants and teach apprentices and trainees. Bakers in retail establishments may be required to serve customers.
Other food-processing workers, such as food batchmakers, food and tobacco roasting, baking, and drying machine operators, and food cooking machine operators and tenders, typically work in production areas that are specially designed for food preservation or processing. Food batchmakers, in particular, work in kitchen-type, assembly-line production facilities. Because this work involves food, work areas must meet governmental sanitary regulations. The ovens, as well as the motors of blenders, mixers, and other equipment, often make work areas very warm and noisy. There are some hazards, such as burns, created by the equipment that these workers use. Food batchmakers; food and tobacco roasting, baking, and drying machine operators; and food cooking machine operators and tenders spend a great deal of time on their feet and generally work a regular 40-hour week that may include evening and night shifts.
About 36 percent of all food-processing workers were employed in animal slaughtering and processing plants. Another 21 percent were employed at grocery stores. Most of the remainder worked in food manufacturing. Butchers, meatcutters, and bakers are employed in almost every city and town in the Nation, while most other food-processing jobs are concentrated in communities with food- processing plants.
Training varies widely among food-processing occupations. However, most manual food-processing workers require little or no training prior to being hired.
Most butchers and poultry and fish cutters and trimmers acquire their skills on the job through formal and informal training programs. The length of training varies significantly. Simple cutting operations require a few days to learn, while more complicated tasks, such as eviscerating slaughtered animals, generally require several months to learn. The training period for highly skilled butchers at the retail level may be 1 or 2 years.
Generally, on-the-job trainees begin by doing less difficult jobs, such as making simple cuts or removing bones. Under the guidance of experienced workers, trainees learn the proper use and care of tools and equipment and how to prepare various cuts of meat. After demonstrating skill with various meatcutting tools, trainees learn to divide carcasses into wholesale cuts and wholesale cuts into retail and individual portions. Trainees also may learn to roll and tie roasts, prepare sausage, and cure meat. Those employed in retail food establishments often are taught operations such as inventory control, meat buying, and recordkeeping. In addition, growing concern about the safety of meats has led employers to offer numerous safety seminars and extensive training in food safety to employees.
Bakers often start as apprentices or trainees. Apprentice bakers usually start in craft bakeries, while in-store bakeries, such as those in supermarkets, often employ trainees. Bakers need to be skilled in baking, icing, and decorating. They also need to be able to follow instructions, have an eye for detail, and communicate well with others. Knowledge of bakery products and ingredients, as well as mechanical mixing and baking equipment, is important. Many apprentice bakers participate in correspondence study and may work towards a certificate in baking. Working as a baker's assistant or at other activities that involve handling food also is a useful tool for training. The complexity of the skills required for certification as a baker often is underestimated. Bakers need to know about applied chemistry, ingredients and nutrition, government health and sanitation regulations, business concepts, and production processes, including how to operate and maintain machinery. Modern food plants typically use high-speed, automated equipment that often is operated by computers.
Food-machine operators and tenders usually are trained on the job. They learn to run the different types of equipment by watching and helping other workers. Training can last anywhere from a month to a year, depending on the complexity of the tasks and the number of products involved. A degree in the appropriate area—dairy processing for those working in diary product operations, for example—is helpful for advancement to a lead worker or a supervisory role. Most food batchmakers participate in on-the-job training, usually from about a month to a year. Some food batchmakers learn their trade through an approved apprenticeship program.
Food-processing workers in retail or wholesale establishments may progress to supervisory jobs, such as department managers or team leaders in supermarkets. A few of these workers may become buyers for wholesalers or supermarket chains. Some open their own markets or bakeries. In processing plants, workers may advance to supervisory positions or become team leaders.
Overall employment in the food-processing occupations is expected to grow as fast as average for all occupations through 2012. Increasingly, cheaper meat imports from abroad will have a negative effect on domestic employment in many food-processing occupations. Job growth will be concentrated at the manufacturing level, as more cutting and processing of meat shifts from retail stores to food-processing plants. Nevertheless, job opportunities should be available at all levels of the occupation due to the need to replace experienced workers who transfer to other occupations or leave the labor force.
As the Nation's population grows, the demand for meat, poultry, and seafood should continue to increase. Successful marketing by the poultry industry is likely to increase demand for chicken and ready-to-heat products. Similarly, the development of prepared food products that are lower in fat and more nutritious promises to stimulate the consumption of red meat. The trend toward preparing case-ready meat at the processing level also should contribute to demand for animal slaughterers and meatpackers.
Employment growth of lesser skilled meat, poultry, and fish cutters and trimmers—who work primarily in animal slaughtering and processing plants—is expected to increase about as fast as the average for all occupations in coming years. With the growing popularity of labor-intensive, ready-to-heat poultry products, demand for poultry workers should remain firm. Fish cutters also will be in demand, as the task of preparing ready-to-heat fish goods gradually shifts from retail stores to processing plants. Also, advances in fish farming, or "aquaculture," should help meet the growing demand for fish and produce opportunities for fish cutters.
Employment of more highly skilled butchers and meatcutters, who work primarily in retail stores, is expected to continue to decline. Automation and the consolidation of the animal slaughtering and processing industries are enabling employers to transfer employment from higher paid butchers to lower wage slaughterers and meatpackers in meatpacking plants. At present, most red meat arrives at grocery stores partially cut up, but a growing share of meat is being delivered prepackaged, with additional fat removed, to wholesalers and retailers. This trend is resulting in less work and, thus, fewer jobs for retail butchers.
While high-volume production equipment limits the demand for bakers in manufacturing, overall employment of bakers is expected to increase about as fast as average due to growing numbers of large wholesale bakers, in-store and specialty shops, and traditional bakeries. In addition to the growing numbers of cookie, muffin, and cinnamon roll bakeries, the numbers of specialty bread and bagel shops have been growing, spurring demand for bread and pastry bakers.
Employment of food batchmakers, food and tobacco cooking and roasting machine operators and tenders, is expected to grow more slowly than average. As more of this work is being done at the manufacturing level rather than at the retail level, potential employment gains will be offset by productivity gains from automated cooking and roasting equipment. All other food processing workers should experience about as fast as average growth.
In 2002, median annual earnings for slaughterers and meatpackers were $20,370. The middle 50 percent earned between $17,650 and $22,900. The highest 10 percent earned more than $26,270, and the lowest 10 percent earned less than $15,350. Median annual earnings in animal slaughtering and processing, the industry employing the largest number of food processing workers, were $20,410 in 2002.
Median annual earnings for food cooking machine operators and tenders were $21,860 in 2002. The middle 50 percent earned between $16,900 and $28,160. The highest 10 percent earned more than $34,890, and the lowest 10 percent earned less than $14,380. Median annual earnings in fruit and vegetable preserving and specialty food manufacturing, the industry employing the largest number of food cooking machine operators and tenders, were $25,320 in 2002.
In 2002, median annual earnings for food and tobacco roasting, baking, and drying machine operators and tenders were $23,260 and for all other food processing workers, $19,410.
Food-processing workers generally received typical benefits, including pension plans for union members or those employed by grocery stores. However, poultry workers rarely earned substantial benefits. In 2002, 25 percent of all butchers and other meat, poultry, and fish processing workers were union members or were covered by a union contract. Sixteen percent of all bakers and 18 percent of all food batchmakers also were union members or were covered by a union contract. Many food-processing workers are members of the United Food and Commercial Workers International Union.
Food-processing workers must be skilled at both hand and machine work and must have some knowledge of processes and techniques that are involved in handling and preparing food. Other occupations that require similar skills and knowledge include chefs, cooks, and food preparation workers.
State employment service offices can provide information about job openings for food-processing occupations.


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Join Chris Orwig for an in-depth discussion in this video Enhancing color and tone, part of Photoshop for Photographers: Compositing.
Discover the essential techniques to create composites from multiple photos using Adobe Photoshop. Author and photographer Chris Orwig demonstrates how to work around tricky exposure challenges, create stronger group photos, craft creative photo illustrations, and more. This course also covers multiple compositing scenarios, including portraits and architectural photos, and illustrates the process of selecting the images, blending photos with layer masks and blend modes, and resizing and sharpening the results. Along the way, Chris shares his insights for making photos look more dramatic and interesting.


I woke up in a cloud this morning, literally - total white out. We got maybe an inch or two of the fluffy white stuff to put us in the Christmas spirit, and as the sun rose in the sky it became evident that today would be 'splitter' as my climber friends of a decade ago were fond of saying. (A quick google search didn't turn up much in the explanation of this term, but I take it to mean a cloudless blue sky. Any disambiguation in the comments with regards to this term would be much appreciated.) So, today became the day for my four year old's first adventure on skis. After 30-40 minutes (Do I exaggerate? Maybe a little, but not much.) of dressing, bundling, mittening, hatting and the like we were out in the brilliant sunshine and fresh snow. In spite of the requisite screaming and crying from both the four year old* and the one year old (She fell off the stationary sled face first into the snow.) we had a very satisfactory adventure.
Aren't they cute! You could send them to college just by actively engaging our sponsors.
*So, my four year old is one of those observational learners, who often meets the direct instruction of mom and dad with abrupt fits of screaming and crying. She loves to watch others learning and then figure it out on her own, whereas direct instructions that do not meet with instant success are very challenging.
So we reached our limit shortly after making it around the side of the house and had a sleigh ride back. All in all, I call it a total success. Much like yesterday's baking extravangaza, though not without it's hazards.
I donned my mother's old apron, which doesn't fit as well as it did when I was ten, to bake some of my family's traditional recipes. I even got to use my ulu to chop the walnuts and find out just how sharp it really is. (Ulu Tip: If you need a hand to keep the nuts in the chopping bowl while you chop, there are too many nuts in the bowl. KEEP HANDS CLEAR OF BLADE!) Though a little slower going with only one thumb, I still ended up with close to six dozen delicious treats to share with family and friends this coming week. Yum!!
Well, that just leaves old school commercials. Up until I saw this one shared by a friend of mine (I'm still not sure why.) I might have wished you a Happy Go Lucky Christmas.
Now the only thing I can think of after watching that, is to wonder: Will we look back in five or six decades and view present day processed food commercials in the same way? I hope you are all happy and healthy this holiday season. Have the best one ever! Peace.


A beautifully coloured gin cocktail with a rich texture and if made with fresh raspberries and homemade raspberry syrup just too good to stop at one drink.
Dry shake all ingredients in a shaker for about 30 seconds until the egg has emulsified and the berries have been pulverised. Add half a cup of ice, then shake again until cold. Fine strain into a chilled coupe glass and garnish with a raspberry.
As the world is going Gin-crazy and new Gin brands pop up every week we take a look at what it actually is and how it is made.
To be called a Gin, the spirit must have a predominant flavour of Juniper. However, since there is no ruling body to regulate, this is largely subjective.
Let's start at the beginning then: While many might believe it has its origins in Britain – perhaps due to the classic London Dry Gin moniker – the spirit originally came to Europe via Holland. The name 'gin' in fact is the English translation of the Dutch word 'jenever'.
There is a number of different Gin styles and classifications; London Dry Gin, (which is governed by a number of EU regulations such as only using a pure grain spirit and natural botanicals, the flavour of which can only be introduced via re-distillation), to the sweeter Old Tom Gin and finally, to Aged Gins matured in wood barrels.
Any Gin starts life as a neutral spirit, often grain-based or in some cases sugar cane). Flavours are added through a process called re-distillation.
This traditional method is when the base spirit is placed in a pot still (a vessel which holds the liquid and can be heated), along with the juniper berries and other botanicals. These can be steeped for as long as 48 hours, although some producers will distill the liquid almost immediately. Once completed, water is added to reduce the distillate to bottling strength.
To make things more complex some producers distill every steeped botanical base spirit separately to blend them together later for the final flavour profile.
So while some botanicals are steeped, others will be placed at the top of the still to infuse the vapours. Some distillers use separate stills (one for steeping botanicals for 24 hours before boiling, and one for vapour infusion of different botanicals) and then combines the distillates for the final blend.
It's not just the way in which the botanical flavours make their way into a Gin which affects its flavour. Every Gin is made to a specific recipe, with a specific number and weight of botanicals.
While the flavour of one batch made by steeping and boiling will be totally different to one made using the vapour infusion method, even using the same method, and the same botanicals, can have different results.
It's the job of a distiller to ensure that the botanicals used in a Gin are treated in a way which results in the same flavoured end product, despite, for example, using different crops of berries, seeds and herbs over the course of a brand's lifetime.
Variances in a single batch of juniper berries will occur naturally, so it's up to the distiller to taste a number of samples from each botanical crop in order to ensure consistency in flavour.
The next time you are drinking a Gin, think about all the individual botanicals which have made it into your glass and think about the method used to create it, taste and enjoy the different flavours of this versatile spirit!
We are excited to add another South American boutique spirit to our portfolio!
Amazzoni Gin is a Brazilian London dry gin: Respectful to gin making tradition and using a balanced recipe incorporating Amazonian botanicals such as Brazilian chestnut, cocoa seeds and savage tangerine.
Born in the first independent Brazilian gin distillery in Rio de Janeiro, Amazzoni is a very versatile gin, an artisanal Brazilian spirit which was born looking abroad.
The equilibrate mix between classic botanicals like juniper berries, coriander, laurel, lemon and the Amazonian ones, creates a balanced London dry with an Amazonian soul. Organic Bahia's cocoa seeds, maxixe (south American cucumber) and cipó cravo (Amazonian liana) gives the fresh tasting of Brazil while Brazilian chestnuts oils gives Amazzoni Gin a very special texture and a smooth finish.
Find it now in our online shop!
Atlas Bar in the iconic Parkview Square lobby in Bugis keeps impressing.
Not only does the outstanding Atlas team relentlessly work on adding unique Gins to their already gigantic collection of more than 1,000 labels, now they landed their next strike.
Launched this September 2017 Atlas Bar's Juniper Society revolves around everything Gin for the passionate drinks connoisseur. An educational club with tastings and events which among others features their so called Juniper Tuesdays.
On the first Tuesday of each month, the society will host "Juniper Tuesday". This monthly gin tasting and social hour will be led by one of their gin experts. Atlas' Master of Gin will present three special gins from the ATLAS Gin Collection to be featured and tasted. Society members will enjoy a guided tasting, while learning about the background, history and flavour profiles of each gin.


We address two problems in the nonprofit sector.
1) Knowledge of technology and efficient use of resources by the charities. Irish charities rely on old ways of managing their programs and communicating with their community, while the technology has advanced and today there are over 4 million internet users in Ireland and 95% of the population has a 3G connection.
2) Trust and accountability in relation to the activities of the charities. Irish people feel strongly about their charity money being potentially wasted in questionable projects, golden salaries and transaction fees. Big scandals reduce the willingness to donate to charities by more than 55% , causing risks at the sustainability of the projects of the many great charities.
We propose two main solutions.
1) Increasing knowledge of technology and internet. We want to develop a series of videos, presentations and documents to educate Irish charities about the best technological and digital solutions available to them. We also want to offer dedicated consultations to charities that we feel have a special need and have a strong impact.
2) Increasing transparency and reducing fundraising costs. We want to facilitate the identification of virtuous Irish charities by scoring them on the level of transparency regarding their projects, their results, their financials. We also want to offer a free fundraising platform to Irish charities with no hidden commission nor membership fees so that they can have more financial resources to invest in their core projects.


Ark, a Singapore-based medtech enterprise focused on early cancer detection, has raised a record US$ 40 million in Series A funding. Ark's vision is "a world without late-stage cancer" and its mission is to eliminate late-stage cancer related death by 2048 through the introduction of accurate, affordable, and actionable cancer detection technologies. This record-breaking Series A round was led by shareholders of Venturecraft and backed by Gaorong Capital (formerly known as Banyan Capital), one of China's top 5 venture capital firms with a portfolio of over US$ 1.7 billion in committed investments.
Cancer is the second leading cause of death worldwide, with 9.6 million deaths in 2018. Cancer statistics show that early detection of cancer will improve patient survival rates from as low as 10% to as high as 90%. Furthermore, 70% of cancer deaths occur in low- and middle-income countries where people have no access to early cancer detection technologies. Ark is targeting this vast population in Asia that is at risk of developing cancer, an estimated US$ 50 billion market. With its headquarters in Singapore and operations in China as well as the United States, Ark will build up necessary infrastructure, including sales channels and diagnostic laboratories, to reach consumers directly with more affordable early cancer detection solutions.


Go for a jaunt from San Teodoro to Orosei to see Oasi Biderosa about 1h 05 min away.
For where to stay, more things to do, reviews, and tourist information, read our San Teodoro visit planning tool .
If you are flying in from Finland, the closest major airports are Olbia Costa Smeralda Airport, Alghero-Fertilia Airport and Cagliari Elmas Airport. In August, plan for daily highs up to 36°C, and evening lows to 22°C. Finish your sightseeing early on the 4th (Sat) to allow enough time to travel back home.


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Q: Convert code to syntax highlighted html I am looking for a python module that will let me generate "syntax highlighted" HTML code out of a code written in any of the popular languages.
Something similar to what stackoverflow does with the code tag.

A: You probably want pygments.
It highlights most popular languages and outputs to HTML, RDF, LaTeX, and many more.

redpajama_set_name: RedPajamaStackExchange


On Wednesday 13th July, we headed out to Harrogate for our annual trip to the Great Yorkshire Show.
Taking the train from York, we set off in Summery clothes, after rising to glorious weather, excited for the day ahead!
It seemed we were going to enjoy lovely weather and there was a warm Summer's haze to the morning air.
Arriving a short while later in Harrogate, we disembarked the train and proceeded to board the free bus to the Showground.
This ran every 20 minutes, so we didn't have long to wait until one came along.
Come this time, clouds had set in and I was a little worried in my shorts and vest top, with only a cardigan to battle against the potential turn in weather!
Sure enough, just as we got off the bus at the Showground, the heavens opened and there was a massive downpour.
We ran in, after hurrying the stewards along to scan us in quickly and ran straight over to a gazebo directly in front of us, where people were huddled taking shelter from this unannounced shower!
The guys on the stand that we were all huddled around, took the opportunity to see if we wished to purchase a car whilst there!
It soon passed and we were grateful of said gazebo, after not bringing a raincoat or umbrella and off we trotted to begin exploring the show.
We made our way through some agricultural and farming machinery sections to start with and were wowed by a huge combine harvester worth half a million pounds!
Although we know little to nothing about all this equipment, it's fascinating and mind blowing to see it all, particularly the shear size of some of them!
On we headed towards the Events Hall and brand new Events Centre, taking pictures and looking at various things, cars, machinery, stands and tents along the way.
The route we had chosen was rather gridlocked with a thick crowd of people, pushchairs and trolleys, so we soaked in the atmosphere as we meandered slowly towards the halls.
The weather was trying to make it's mind up, but once again the heavens opened and down came another rain shower.
Now was a good time to make our way indoors we decided, but we weren't the only ones with that idea.
It was a nice time for lunch, so we headed towards the Yorkshire cafe in between the Events Hall and new Events Centre, as this was indoors and we could take temporary shelter and refreshments here whilst waiting for the weather to clear.
On making it to the cafe, it was like a cattle market! There was a hoard of people waiting for tables and queuing for food. We ended up having to hover round tables that were potentially leaving, ready to claim it as our own. Even when we'd claimed a table, there was a constant battle to keep the seats from being taken, when the others in my party went to go get their food. It wasn't exactly a relaxing lunch, but it refuelled us all the same.
I would recommend if you're going to eat at the show, be prepared to pay high prices. £3.50 for a small cup sized latte alone, is just one example of the prices there!
On finishing lunch we had a nosy at the displays in the brand new Events centre, then made our way out the back, as the sun had some back out and we continued to explore outdoors.
Out the back of the Events centre, there was a performing arts group performing some hit songs from the musical "Hairspray". We stopped here and had a little sing along and boogie with them before moving on again.
The next lot of stalls and displays we came to were bits for the garden, including recycled keg log burners and a posh gypsy style caravan (see pics attached at bottom). There was a also a stone wall building area by the DSWA – Dry Stone Walling Association, where a wall was being built live for you to see. You could also try your hand at it yourself!
Opposite, was a big kids area and a tent full of children's activities. It looked fab and there were lots of educational and interactive things for the little ones to enjoy here. There were also a few school outings in here we noticed and thought what a fun day out it must be for the school children!
On we travelled and came to the Hives and Honey Pavillion and the Yorkshire Beekeepers Association Pavillion. I love honey and a friend of mine is also obsessed with bees, so we relished the opportunity to look in here and perhaps find bee gifts for my friend too! We got some lovely bits and stayed here sometime listening to one of the beekeepers outside as he was explaining about the bees habits to another couple with some real bees in a hive in front of them (protected via a screen of course!).
Around the hill and down we went, heading off to discover more great attractions at the show.
We found further children's areas with games and activities for all ages, where parents could happily leave their children to play and have fun, whilst they went off and had grown up time at the show.
Further down the hill we headed to discover what can only be described as a massive chess board spread out across the floor, held down on it's edges and corners with hay bales. It seemed we'd found the chillout/picnic spot and other show visitors were relaxing here in the lovely Summer sunshine.
Said giant picnic blanket and this surrounding area also happened to be advertising and promoting milk, in particular Arla, which just so happen to produce my absolute favourite, Cravendale! I got rather excited here as I love milk, I drink it anywhere and everywhere, so I was in my element here!
After re-fuelling on milk, we continued downhill and explored the Army area and even got to sit in a tank! Although I learned from an ex-soldier on my train journey home that this in fact was not a tank, but another type of army machinery.
We headed round to the live demonstrations and watched in awe, as birds of prey flew over our heads with giant wing spans and almighty grace, a phenomenal sight!
We continued with an animal theme as we stopped to watch some hound and gundog presentations, saw some timed sheep shearing and cooed over some cute ferrets.
We then went and saw some sheep, pigs and another favourite, the goat building!
From here we visited the robotic cow milking, which we'd heard about and seen before on TV, so was keen to see this in real life!
It's as though the cows know when they need to be milked and what to do, there was even a queue at one point, brilliant to watch!
I have a farmer friend and he's longing to get these installed on his farm, but as they are leading technology, they don't come cheap and he needs two, but he enjoyed seeing my first hand research all the same!
From here we took refreshments at a lovely outdoor cafe around the back of the main showring and watched the riders as they warmed up for their horse trials and show jumping.
Whilst the others in my party rested, I'd clocked the milking parlour and off I trotted in search of milk!
There were cows being milked and fresh milk being collected throughout the day and it was really exciting and educational to watch.
I rejoined my party and we continued further through the showground to parts we'd not yet seen and found ourselves amongst the stables and junior horse trials and events. We spotted ponies and Shire horses and took more fab pictures along the way.
We'd almost now done a full lap of the showground, but sadly were running out of time and hadn't nearly seen everything.
The show is spread across acres of land and in an ideal world, we'd have loved two days to enjoy everything at the show.
We managed to get a look at some lovely cars and motors before having to depart on the shuttle bus back to the station to catch our train home.
We were thankful of everything we did see and had a fantastic day as always and are already looking forward to returning next year.
The only thing we've not really touched on in this year's review, were all the lovely crafts and gifts for sale at the show. Fabulous, handmade, unique products as always and we love buying at these type of shows and putting away as Christmas presents!
If you're yet to visit the show, add it to your calendar for 2017!
Don't believe us, check out this video of 2016 show highlights!
Here are our photos from the day over on our Facebook page, enjoy!


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Richard Linklater's 'Everybody Wants Some' Will Have Its World Premiere At SXSW 2016
By Angie Han/Nov. 17, 2015 3:30 pm EST
Richard Linklater's Everybody Wants Some already has an April 15, 2016 release date locked in thanks to Paramount. But before the film rolls out nationwide, it's making a quick stop in Linklater's beloved Austin, Texas. The 1980s-set film has been selected to open the 2016 SXSW Film Festival, which kicks off March 11, 2016. Get more details on the Everybody Wants Some SXSW debut after the jump.
Paramount announced the Everybody Wants Some SXSW world premiere via press release today. Although Austin is Linklater's hometown (he actually founded the Austin Film Society), it's rare for one of his films to debut at SXSW. "We are so thrilled to premiere Richard's latest work, which is really funny, instantly quotable, filled will great new talent," said SXSW Film head Janet Pierson. "Audiences are going to love this paean to competition and coming of age in the '80s."
Here's a brief description of the film:
Set in the world of 1980s college life, Everybody Wants Some is a comedy, directed and written by Richard Linklater, that follows a group of college baseball players as they navigate their way through the freedoms and responsibilities of unsupervised adulthood. Get ready for the best weekend ever.
The premise sounds kind of vague and uneventful, but then you could say that about most of Linklater's best films. Everybody Wants Some has been described as a sort of "spiritual sequel" to Dazed and Confused, after all, and that's about a perfectly ordinary yet totally magical high school party.
Written as well as directed by Linklater, Everybody Wants Some stars Will Brittain, Zoey Deutch, Ryan Anthony Guzman, Tyler Hochlin, Blake Jenner, Glen Powell, and Wyatt Russell. None of them are particularly huge stars at this point, but that was true of Linklater's Dazed and Confused cast, too. If this film is like that one, a lot of these names will probably be much more familiar in a few years.
For many more details on the Everybody Wants Some SXSW details — including registration info, in case this news helped you make up your mind about whether you'd like to attend — click over to the official SXSW website.

redpajama_set_name: RedPajamaCommonCrawl


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Home Articles Force Majeure in International Transactions during COVID-19Articles
Force Majeure in International Transactions during COVID-19
As we are globally going through harsh times caused by the pandemic of Covid-19; disruptions in supply chains along with many other factors are leading to rapid and drastic changes in the economies. Therefore, providing a protection in case of non-performance for the international commercial contracts has become more and more important.
Besides international conventions such as CISG and the UNIDROIT Principles, states under their national law try to regulate this kind of unanticipated events and its effects to the contracts by different doctrines regarding excuses for non-performance of contractual obligations, which are mainly known in practice as "force majeure" and "frustration" in common law.
What is Force Majeure?
Even though there are still slightly different interpretations regarding its meaning, force majeure is a civil law doctrine, also known as 'Act of God'; describing supervening events beyond the parties' control which render the fulfillment of the contract impossible, either temporarily or permanently. As a result, it exempts, in most cases, the parties from their obligations in the contract.[1]
We must note that force majeure concept of civil law as a defense is not a traditional approach in English law but is a matter of contract amongst parties that there will be no excuse unless it is included into the contract. In English law, accepted excuse concept is frustration which goes beyond the meaning of hardship, force majeure, changed circumstances or any other terms used in civil law,[2] whereas in American Law, the doctrine of impracticability, unlike English law, developed not only by legal doctrine and case law, but also statutorily accepted in the Uniform Commercial Code section2.
Characteristics of Force Majeure
The defense of force majeure will exempt a debtor from liability of non-performance if he can demonstrate that the event of force majeure has been irresistible, unforeseeable, external, and have has made performance impossible to fulfill the obligation in question and not only more onerous or difficult.[3]
What is a force majeure clause?
In practice, parties to a contract explicitly allocate their risks in contract provisions, so that they can be exempted from liability or obligation when an event beyond the control of the parties prevents one or both parties from fulfilling their obligations under the contract; meanwhile they define what constitutes a force majeure event that may delay or excuse performance.[4] Clauses of such kind, either by the draftsman or by the courts, called as "force majeure" clauses.
While it can simply be a clause; providing for cancellation of the contract in case performance is prevented by circumstances within the term of force majeure, a well drafted force majeure clause may provide a masterful response by including provisions of possible time extensions being granted to the promisor, postponement or alteration of the contract in certain events, return of money paid, and probable cancellation if the impossibility keeps continuing after a certain time.[5]
Force majeure in civil law countries
It must be kept in mind that in French law and some civil law countries, which have the mirror approach as France such as Belgian, Dutch, and Luxembourgian law,[6] force majeure doctrine works apart from party agreement; meaning that even though a force majeure clause is not included in the contract, a party might be protected for non-performance by law provided that event has been irresistible, unforeseeable, external, and has made performance impossible. On the other side, force majeure clause is not triggered by law in nature but must be invoked by non-performing party as the drafted grounds under force majeure clauses, which provide relief, might be wider than those under the doctrine of force majeure as stated in civil codes and as interpreted by courts.[7]
How to invoke a force majeure clause?
Because of COVID-19, many companies are experiencing difficulties in fulfilling their contractual agreements. For example, they cannot deliver the goods on time. In those cases, there is the possibility to invoke force majeure clauses in your contract or defence depending on the applicable law.
To invoke a force majeure clause, a party affected must notify the counterparty and demonstrate that the force majeure event has prevented him from performing his obligations and it was not reasonably within the control of him. The term "reasonable control" consists of two different features:
Firstly, an affected party should not contribute to causation of the event that prevents his performance.
Second, he must have taken "reasonable steps" to mitigate the consequences of excusing event.[8]
It is important to note that the invocation of a force majeure clause is dependent on the individual case and the applicable law. Your contract may already provide some protection against unperformed obligations. However, assuming that your company is a victim of COVID-19 does not exempt you from your liabilities. Each causation that prohibits performance should be thoroughly assess.
Impossibility and Exemptions under the Vienna Convention (CISG)
The United Nations Convention on Contracts for the International Sale of Goods (CISG), ratified by 93 countries, is one of the international instruments which also strives to reflect force majeure concept of civil law[9] by providing relief for supervening events for exceptional situations in international sales.
Our concern in question is regulated article 79(1) of CISG;
"A party is not liable for a failure to perform any of his obligations if he proves that the failure was due to an "impediment" beyond his control and that he could not reasonably be expected to have taken the impediment into account at the time of the conclusion of the contract or to have avoided or overcome it or its consequences".
Thus, in order to be excused according to article 79, the non-performing party must prove that performance was prevented by an impediment that beyond the party's control, and that could not reasonably have been taken into account, avoided or overcome. The effect is to grant the non-performing party with a defense against an action for damages, not to terminate the contract.[10] As a result, if the party is excused, the non-performing party is not liable for damages; however, the other party remains with the right to "avoid" the contract in case of a "fundamental breach" pursuant to other provisions under the title of 'remedies' in the CISG.[11]
Article 79(3) says' "The exemption provided by this article has effect for the period during which the impediment exists". Thus, it is indicated by 'during…impediment exists' that it provides an excuse for temporary interruption. In other words, if an impediment is temporary, article 79 does not provide a permanent excuse. Subsequently, if the other party has not avoided the contract, the nonperforming party's obligation to perform may remain when the impediment passes.[12]
According to article 79(4), "The party who fails to perform must give notice to the other party of the impediment and its effect on his ability to perform". If the notice is not received by the other party within a reasonable time after the party who fails to perform knew or ought to have known of the impediment, he is liable for damages resulting from such non-receipt. Thus, the non-performing party must also notify the innocent party regarding the impediment and its effect on his ability to perform" within a reasonable time.
Tips for companies when dealing with force majeure during COVID-19
As demonstrated in this article, excuse doctrines in commercial law exist in legal systems as well as in international instruments; however, reflected in different ways in the terms of its coverage and effects to the contracts. That brings the following questions to mind:
Which law will be applicable to your contractual relation? Is it CISG?
Do you have a written contract in which you have a force majeure clause to invoke?
In case there is no written contract, are you protected by the applicable law?
Does Covid–19 outbreak situation in your country constitute grounds for force majeure?
These are the questions first come to mind and must be answered. However, parties under contractual obligations but not able to perform due to Covid-19 are first advised to closely monitor the situation in specific of their contractual relation, and keep clear records, check their contracts and notify counter-party as soon as the obligation to perform affected by the situation. Bear in mind that in case of dispute the party invoking a force majeure clause must demonstrate the non-performance is due to force majeure.
Are you confronted with a force majeure situation because of COVID-19 and do you want to know what your possibilities are? Feel free to contact us. We will be happy to provide you with more information on this topic.
French Civil Code (1804)
Uniform Commercial Code (1952)
United Nations Convention On Contracts For The International Sale Of Goods (1980)
Treitel G. H., Frustration and Force Majeure (1st, Sweet & Maxwell, London 1994) 1-599.
Chapter in Edited Book
Diamond A., 'Force Majeure and Frustration under International Sales Contracts', in Ewan McKendrick (eds), Force Majeure and Frustration of Contract (2nd, LLP, 1995) 257-265.
Nicholas B., 'Force Majeure in French Law' in Ewan McKendrick (eds), Force Majeure and Frustration of Contract (2nd, LLP, 1995) 21-29.
Swadling W., 'The Judicial Construction of Force Majeure', in Ewan McKendrick (eds), Force Majeure and Frustration of Contract (2nd, LLP, 1995) 3-18.
Augenblick M. & Rousseau A. B., 'Force Majeure in Tumultuous Times: Impracticability as the New Impossibility' [2012] 13 the Journal of World Investment & Trade 59-75.
Bund J. M., 'Force Majeure Clauses: Drafting Advice For The CISG Practitioner' [1998] Vol. 17, University of Pittsburgh The Journal of Law and Commerce 381-427.
Mazzacano P. J., 'Force Majeure, Impossibility, Frustration & the Like: Excuses for Non-Performance; the Historical Origins and Development of an Autonomous Commercial Norm in the CISG' [2011] Issue II 1-54.
Nicholas B., 'The Vienna Convention on International Sales Law' [1989] 105 L.Q.R. 201- 243.
Uribe R. A. M., The Effect of a Change of Circumstances on the Binding Force of Contracts Comparative perspectives [2011] 1-325.
[1] R.A. Momberg Uribe, The Effect of a Change of Circumstances on the Binding Force of Contracts Comparative perspectives (1st, 2011) 14.
[2] R.A. Momberg Uribe, The Effect of a Change of Circumstances on the Binding Force of Contracts Comparative perspectives (1st, 2011) 139.
[3] Articles 1147 and 1148 of the French Civil Code. See also for detailed discussion Barry Nicholas, 'Force Majeure in French Law' in Ewan McKendrick (eds), Force Majeure and Frustration of Contract (2nd, LLP, 1995) 24-25.
[4] Mark Augenblick, Alison B. Rousseau, 'Force Majeure in Tumultuous Times: Impracticability as the New Impossibility' [2012] No.13, the Journal of World Investment & Trade 59, 60.
[5] William Swadling, 'The Judicial Construction of Force Majeure', in Ewan McKendrick (eds), Force Majeure and Frustration of Contract (2nd, LLP, 1995) 9.
[6] P. J. Mazzacano, 'Force Majeure, Impossibility, Frustration & the Like: Excuses for Non-Performance; the Historical Origins and Development of an Autonomous Commercial Norm in the CISG' [2011] Issue II, 41.
[7] G. H. Treitel, Frustration and Force Majeure (1st, Sweet&Maxwell, London 1994) 434.
[8] Jennifer M. Bund, 'Force Majeure Clauses: Drafting Advice For The CISG Practitioner' [1998] Vol. 17, University of Pittsburgh The Journal of Law and Commerce 382, 401.
[9] Aubrey Diamond, 'Force Majeure and Frustration under International Sales Contracts', in Ewan McKendrick (eds), Force Majeure and Frustration of Contract (2nd, LLP, 1995) 265.
[10] Barry Nicholas, 'The Vienna Convention on International Sales Law' [1989] 105 L.Q.R., 233-235.
[11] Jennifer M. Bund, 'Force Majeure Clauses: Drafting Advice For The CISG Practitioner' [1998] Vol. 17, University of Pittsburgh The Journal of Law and Commerce 382.
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Worried about not getting your gift under the tree on time? Shopping for someone but not sure what to give them? We're here to help with our new FluidStance gift cards.
Classy, clean, and easy to use, FluidStance Gift Cards are delivered by email immediately after purchase and contain instructions to redeem them at checkout. And, our gift cards have no additional processing fees.


Pursuance of Value Based Excellence in Science & Technology Education and Research.
To serve the Humanity through enlightened and morally sound human capital.
Research & Innovation oriented UG/PG programs for pursuing cutting edge research.
Integration of Universal Human Values in curricula.
Identification of Global Grand Challenges, aligning with National and Regional needs, as prioritized by the nation from time to time, for working out research and academic processes.
Inculcation of Design & Innovation culture, through problem solving functions and facilities: Tinkering Labs, Technology Incubators, Design & Innovation Hub, Centre for entrepreneurship, etc. engaging teachers and students starting from the early stages of UG and PG programs.
Identification of Problems, Mentoring and Evaluation, for Design & Innovation, through collaborative interaction with, and engagement of people among Alumni, Industry and Society at large.
To produce highly motivated and confident graduates for serving the nation and humanity.
Continuous engagement of Industry, Professionals, R&D establishments, Alumni and the Society.
Collaboration and interaction with Institutions of higher learning at Global and National Levels for enriching the academic and R&D processes, activities and functionalities.
Working for National and Regional needs as may be identified by Government of India, and concerned State Governments.


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Welcome from the Admissions Office
Tuition & Value
Names, Not Numbers
Meislin Library Catalog
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Visual and Fine Arts
STEM/Innovation
Na'ale
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About Our Athletic Program
Gift Impact Stories
GOA LIVE: A Virtual Spring Benefit
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Celebrate with Tzedakah
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Parents of Alumni
Road Back to GOA
Fall 2020 Reopening Plan
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Head of School Search
Located in West Orange, New Jersey, Golda Och Academy is an accredited private independent school, educating students from Pre-K through 12th grade in a flexible and caring environment that nurtures their minds and their spirits. We ground a dual academic curriculum in the culture and tenets of Conservative Judaism, while welcoming students and families from a range of synagogue affiliations and Jewish expression.
Our school is located on two campuses — one for the Lower School and one for the Upper School — located about two miles apart, just 25 minutes from New York City, serving approximately 500 students from more than 70 communities across New Jersey.
We invite you to explore our website to learn all about us!
Welcome from the Admissions Office at Golda Och Academy! If you are interested in learning more about our school's dynamic academic program, amazing array of opportunities, and warm and welcoming Jewish community — our Admissions team is here to help!
We are open and able to help guide you through the most critical decision — where will your child get the education they deserve?
Please contact us, or inquire now!
Golda Och Academy is a rich learning environment for students grades Pre-K-12. Although our age groups vary, our approach is comprehensive. We base our curriculum on the principles of the Solomon Schechter Day School movement, in which traditional classroom instruction is integrated with Jewish identity and knowledge.
Our team of Development professionals and lay leaders works closely with current and former parents, alumni, grandparents and friends — to ensure that our school can provide the best possible Jewish day school education for students today and in the future. By giving to Golda Och Academy, you make a difference in the lives of our students and in the future of the Jewish people.
The purpose of the Golda Och Academy athletic program is to offer a rewarding athletic experience and to develop the athletic potential of all our students.
Recognizing the distinct differences between Middle School and High School students, and the wide range of individual abilities, the athletic program strives to meet everyone's needs.
Athletes are encouraged to develop a sense of positive sportsmanship, integrity, values, ethics, and derekh eretz and to display these qualities on and off the field. Development of leadership, personal responsibility and self esteem, and sensitivity and compassion towards others are also desired outcomes of the athletic program.
School colors: Blue and Gold
Mascot: Roadrunner
Conferences: NJSIAA Non-Public B, Super Essex Conference - Independence Division
Box scores: NJ.com
Boys/Girls Varsity Cross Country
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Boys Varsity Soccer
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Boys/Girls Middle School Volleyball
Boys Varsity Baseball
Boys Middle School Baseball
Boys Varsity Tennis
Boys Middle School Tennis
Boys Varsity Volleyball
Girls Varsity Softball
Girls Middle School Softball
Girls JV Lacrosse
ESPN Broadcaster and School Parent Ariel Helwani delivers an inspirational message to our student-athletes and parents.
The ultimate goal of the Golda Och Academy athletic program is to enable the athletes to mature socially, emotionally and physically. The individual's character is built on respect of self and others, physical and emotional discipline and the ability to give 100 percent during practice as well as competition. Most importantly, our athletes learn to accept defeat and victory with equal poise. The success of the athletic program is built on commitment, cooperation, tolerance and enthusiasm among the individual players, coaches, administration, parents and community.
Preseason practices will begin the week of September 14, 2020
Games will begin in early October 2020
Girls Volleyball season will be moved to Spring (Feb/Mar 2021)
While we continue to explore options for a safe student athletic experience under the guidance of the NJSIAA, there will be no formal sports team practices before school begins for both our Middle and High School students. We fully appreciate and understand the importance of keeping our students active and continuing the development of our sports teams.
Ultimately, if we do not compete against other schools during the fall season, we are committed to providing an opportunity for our sports teams to meet and engage with each other, practice and expand skills, and find ways to compete safely within our own environment here at GOA. Once the school year begins and we are settled into our new routines, more information regarding participation in your after school athletic teams will be available.
Dennis Kozar
Director of Athletics, Health and Physical Education Faculty, Upper School
Health and Physical Education Faculty, Upper School • Girls Varsity Soccer Coach
Sandy Pyonin
Health and Physical Education Faculty, Upper School
Anat Niv
Greg DePugh
Physical Education Faculty, Lower School
Wilf Lower School Campus
122 Gregory Avenue
Eric F. Ross Upper School Campus
1418 Pleasant Valley Way
©2020 Golda Och Academy - All Rights Reserved


HUBER+SUHNER terminators are used to close an open RF port. They are applied in a large variety of test and measurement, defense and communication applications.
Terminators (also called RF loads or dummy loads) are applied to an open end of a transmission line, e.g. an RF port, to prevent the back-reflection of an RF signal. They are used in a large variety of test and measurement, defense and communication applications.


text:
35th Annual Jungian Conference
The Red Book as a Work of Conscience
Special Guest Speaker
John Beebe, MD
Writing down his visions and dreams from 1913-1915, reflecting on them for more than a decade, and recording the growth of consciousness that resulted, served many functions for C.G. Jung. The process was certainly an assertion of intuition in the evolution of his standpoint as both psychologist and person. It was also, however, the expression of his feeling, that World War I meant nothing less than that European consciousness had gone astray and that it was the duty of each European to rectify the situation in his or her own way. Jung's way was to search for the soul that he felt he had left behind in the pursuit of heroic individual achievement as a psychological pioneer. What emerged was the Red Book, a striking instance of inner work in the service of conscience. This lecture will explore the way Jung worked on his integrity in its pages.
John Beebe, MD is the author of Integrity in Depth, Toward a Jungian Analysis of Character, and many other writings that address the psychology of moral wholeness. He is a psychiatrist and Jungian analyst in practice in San Francisco.
Wikipedia: John Beebe, MD


Acidification of lakes and rivers is still an environmental concern despite reduced emissions of acidifying compounds. We analysed trends in surface water chemistry of 173 acid-sensitive sites from 12 regions in Europe and North America. In 11 of 12 regions, non-marine sulphate ( SO 4 *) declined significantly between 1990 and 2008 (-15 to -59%). In contrast, regional and temporal trends in nitrate were smaller and less uniform. In 11 of 12 regions, chemical recovery was demonstrated in the form of positive trends in pH and/or alkalinity and/or acid neutralising capacity (ANC). The positive trends in these indicators of chemical recovery were regionally and temporally less distinct than the decline in SO 4 * and tended to flatten after 1999. From an ecological perspective, the chemical quality of surface waters in acid-sensitive areas in these regions has clearly improved as a consequence of emission abatement strategies, paving the way for some biological recovery. © Springer International Publishing 2014.