text:
The good, the bad, and who takes the biscuit....
Lucinda O'Sullivan dishes out the awards for her personal best and worst dining experiences of 2012
Our Latest Great Place to Stay - Hampton Hotel
One of my best friends lives in Co. Wicklow and her favourite treat is to overnight in the Hampton Hotel when she comes into town to the National Concert Hall or to a restaurant.
Book Your New Year's Eve Dinner or Break Away
The bubbly is flowing, so don your Stetsons for a Dallas night or climb a mountain to mark 2013, says Lucinda O'Sullivan.....
Dublin's Hot Dining Pitstops
There's a lot of talk about online shopping for gifts this Christmas but, frankly, nothing beats the feel of the 'real thing' in your hands, the buzz of choosing those gorgeous gifts, being able to touch or smell them, pondering on whether it should be th
Evan Connon - Stained Glass Artist
The recession hit Evan Connon hard, but out of it, he found himself, and he found love, writes Lucinda O'Sullivan.......
Restaurant Review - Damson Diner
Adding another vast hip new eatery to what has euphemistically been christened the Creative Quarter, the Bereen brothers have just opened the Damson Diner in premises where they previously ran the South William Urban Lounge. Marc and Conor Bereen also..
Our Latest Great Place to Eat - Masterson's Steakhouse & Wine Bar
When I was a kid Swords was a small town where we would often go on the 'Sunday Drive' and you thought of it as being out in the country. The father would drive around taking in Ballyboughal, the Naul, all of those great places, and of course blackberry
Pods, Pizzas, Pop Ups
'Large streams from little fountains flow, tall oaks from little acorns grow," is an old saying and so it is with the vanilla pod. I, however, speak not of a vanilla pod per se but The Vanilla Pod Eatery at The Park Retail Centre, Carrickmines, which is s
Restaurant Review - Asador
On its second night, Asador was already awash with bright young things hanging off the cocktail bar, as we rolled up to try it out. With Twitter and Facebook, the drums beat loudly nowadays revving up the hordes who descend like a swarm of mosquitos to p
Our Latest Great Place to Eat - Diwali Indian & Nepalese
I remember years ago finding great authentic Asian and South East Asian restaurants in Amsterdam and London that were simple in style and décor, but were relaxed and friendly, and where good food and fun were King.Diwali reminds me of these places...
Our Latest Great Place to Eat - Indie Spice - Sandymount
I have a passion for Indian food, the spices, the aromas, and the colours, which are rarely seen to the same extent in any other cuisine. In fact, I sometimes wonder why I wasn't born on the sub-Continent instead of freezing in this part of the Northern
Our Latest Great Place to Eat - Sirocco's
I don't know anybody who doesn't love Italian food, not to mention the lighthearted fun atmosphere to be found in Italian restaurants. We have very fond memories of a little Italian restaurant in Soho that we used visit many years ago, and Sirocco's..
Our Latest Great Place to Eat - Peploe's
Very few restaurants have the honour of ever being recognized as an institution in Dublin society, but Peploe's on St. Stephen's Green achieved that status the minute it opened its doors a decade or so ago. Barry Canny is a foodie himself, he understands
Christmas Markets, Fairs, Fun and Frolics
It's that time of year again – the wonderful season of Christmas. And each year more and more Christmas markets, fairs, fun and entertainment are springing up. We are an indefatigable people!
Our Latest Great Place to Eat - 37 Dawson Street
If you want to rub shoulders with the cool and happening people of Dublin, well 37 Dawson Street is where it is at. This is an amazing bar, which is better than any club and where the movers and shakers hang out.The décor is quite brilliant, it is like
Our Latest Great Place to Eat - Sandbar Trattoria
I have very happy memories as a child of long summer days in Clontarf – cycling along the front by the sea from Hollybrook Road where my aunt lived, to the famous Clontarf Baths for a swim. It was absolutely magical so anytime I can get over to Clontarf
Peppers at The White Deer
Mallow is a very pretty historic town on the River Blackwater about 20 miles or so north of Cork City. It is a town I have always liked – I always think of it as mellow Mallow with its lush surroundings – I also have to say the same of nearby Kanturk..
Our Latest Great Place to Eat - Kirby's Korner Bar
Kirby's Korner is in Ballinhassig, not far from Kinsale, and on the main road to West Cork. It is a great pub, very much part of the local community, with always something happening by way of sporting occasions, off the cuff sing songs, weekly games of c
Lyon's Cafe The Recipes - New Cook Book
Gary Stafford and the staff at Lyon's Café extend an open invitation to the launch of their cook book: Lyon's Café, The Recipes. The launch will take place in Lyons café on Saturday December 1st at 3pm with mulled wine, seasonal nibbles and music by the..
Lucinda meets the man who put sole into Kilkenny
A flair for fabulous footwear is in the family for the man behind the Shoe Box, writes Lucinda O'Sullivan
Restaurant Review - Lady Helen Room
The recessionary tightening of belts has brought about an extraordinary amount of innovation in the foodie world with new small food businesses, and value menus, particularly in Dublin. However it is important too that the spirit, creativity and ambition
Our Latest Great Place to Eat - La Raclette
The times we are in have brought about a burgeoning of smashing small and interesting restaurants around the country. People want to be able to eat out at reasonable prices, and have a nice bottle of wine with their friends without it breaking the bank.
Our Latest Great Place to Eat - Flanagan's Gastro Pub
When I was a girl, all you could get to eat in an Irish pub was the proverbial butt of many a joke – the 'hang sangwich' – with a slice of fluorescent orange cheese slapped in the middle if you wanted it toasted! I was always fascinated then by how good
Our Latest Great Place to Eat - Harbour Bar - Rush
No matter where we all go on holidays, be it in Ireland or Abroad, we are always hoping to find that ideal local pub or simple restaurant, that is friendly and welcoming, yet does cracking 5 Star seafood and steaks – oh yes and it has to.....
Christmas at the Green Barn, East Cork
Here I am in East Cork at the Green Barn Killeagh which has a fab selection of unusual Christmas Decorations..........
Union Square - Terenure
Lucinda O'Sullivan looks at a union of restaurant, classroom, design shop and theatre that grabs the imagination....
Restaurant Review - Bamboo
"Do you have a voucher"? Asked the young waiter greeting me at the door of the 'new' BamBoo on the corner of Parliament Street facing City Hall....
Our Latest Great Place to Eat - Moloughney's
I have always been of the belief that good chefs are born not made!Of course they have to be trained but you do really know the difference between food that has been cooked by someone with a gift, and someone who is just doing a job.Two people can cook
Our Latest Great Place to Eat - Samphire@ The Waterside
Samphire Restaurant is in the most stunning location, right on the beach, and is the new restaurant of the Waterside House Hotel. Executive Head Chef Tom Walsh has created a whole new image and theme here delivering classical French cuisine with a Moder
Our Latest Great Place to Eat - Saba
When Thai food was first becoming popular in Ireland, a man wrote to me from London telling me that we would soon be over-run with airport hanger size restaurants doing bad Thai food. Happily that didn't happen here....
Our Latest Great Place to Eat - Vinos - Greystones
There was almost an air of a Greek Taverna or Parisian Café about Vino's in Greystones as we arrived in to meet four friends who live locally. The place was abuzz including a couple of big family groups celebrating birthdays, and the décor and ambiance g
Our Latest Great Place to Eat - Mitchel House Restaurant
One thing that always gets me off to a good start in a restaurant, apart at all from the food, is the welcome, and that you are always assured of at Mitchel House Restaurant. Michael O'Dwyer is a total professional and really knows what he is about when
Saba: The Cook-book
"Saba: The Cook-book is so beautiful you could leave it on your coffee table - if you could trust your visitors!!" Lucinda O'Sullivan, Food Critic, Sunday Independent.
Our Latest Great Place to Eat - Lemon Leaf Cafe
As a part time resident of Kinsale for many many years I guess I can claim to know the restaurant scene there better than most.It is a place I have loved all my life and where my kids took their first steps. When the Lemonleaf Café first opened its doors
Our Latest Great Place to Eat - Wasabi Japanese Restaurant
I was never quite sure how I feel about Japanese food. I love sushi and the lightness and crispness of Tempura but, after that, I sometimes flounder around wondering what to have. Wasabi, is a new Japanese eatery on Malahide's Main Street, so off we se
Billy Morris - "I died smiling as I lived." WW1 Remembrance Sunday
When Lucinda O'Sullivan was given a cache of letters, sent by her uncle Billy Morris from Kilkenny while he served with the British army in World War One, it set her off on a wonderful, and deeply moving journey of discovery t
Restaurant Review - Fade Street Social
When the cream of Dublin's restaurant scene is out in force to check out a new arrival, you know it is major opposition! Such was the turnout to Dylan McGrath's new Fade Street Social eatery that it even included some of those who had challenged his
Our Latest Great Place to Eat - Vaughan's Eatery
Vaughan's Eagle House Pub has always been a landmark pub at the crossroads in the center of Terenure Village but in the last couple of years it has also become a landmark eatery - Vaughan's Eatery. It is a place that combines the wonderful old historic
Our Latest Great Place to Eat - Brennan's Lane
Keith and Siobhan Brennan are really on the nose of how people like to dine out and enjoy themselves nowadays. They know what good food is and they have really put Brennan's Lane on the foodie map,as well as it being a great contemporary pub and nightclub
Our Latest Great Place to Eat - Ashtons Gastropub
Long before the word Gastropub was ever dreamt up in the nether regions of London's ECI at The Eagle on Farringdon Road, Ashtons in Dublin's leafy Clonskeagh had a reputation for good food that would give anyone a run for their money..
Our Latest Great Place to Eat - The Purty Kitchen
Living in the Borough of Dun Laoghaire, I am but a veritable stone's throw from the famous Purty Kitchen. The Purty Kitchen has been around since 1728, not in its present form I hasten to add, but it is the oldest pub in the great seaport of Dun Laoghaire
Our Latest Great Place to Eat - The Step Inn & Stone Grill
The Step Inn in Stepaside has long been a destination for good food and drink. Built in the style of an old Coaching Inn, The Step Inn in the old days was outside the 3 mile city limits, and consequently known as a 'bona fide' pub, which meant it was no
Our Latest Great Place to Eat - An Sugan
Clonakilty is a fantastic town, full of colour and atmosphere, from its long narrow streets lined with interesting shops and houses all painted in different colours, to its interesting, elegant and historic Georgian squares. It is a very open and welcomi
Slender Choice
PEOPLE all over the country have been coming up with wonderful ideas and new businesses over the past couple of years, but 36-year-old Karen Daly and her husband Frank entered a market that is normally reserved for the big boys -- the corporate food world
Restaurant Review - Vie de Chateaux
We were in the north of France recently where I was struck yet again at how seriously the Frnech take lunch. In fact, everything seems to stop for lunch at noon; shopkeepers drag in their displays and close up shop on the button whilst workers descend on
Restaurant Review - Wasabi
I am never quite sure how I feel about Japanese food. I love sushi and the lightness and crispness of Tempura but, after that, I sometimes flounder around wondering what to have.
Our Latest Great Place to Eat - Eala Bhan
Some people just have the knack of getting things right and that can certainly be said of the team behind Eala Bhan. Anthony Gray and Cedric Roussilhe, along with Head Chef Julian Regneres, have long since put Tra Ban in Strandhill, Co. Sligo.....
Greta Garbo at Newbridge Silverware
Lucinda O'Sullivan grabbed the chance to view items once owned by Greta Garbo on display at Newbridge Silverware.........
With his new Dundrum Town Centre eatery, Jamie Oliver follows a list of U.K. based chefs into Dublin, most of whom hightailed it in jig time back to London. There is no point in pretending anymore that any of these guys are going to stir a pot in Dublin,
Restaurant Review - Vino's Greystones
There was almost an air of a Greek Taverna or Parisian Café about Vino's in Greystones as we arrived in to meet four friends who live locally. The place was abuzz including a couple of big family groups celebrating birthdays, and the décor...
A Booze Cruise to France
With the season of mists and mellow fruitfulness upon us it is time to think like the farmers, harvesting and squirreling away goodies for the dark winter evenings, and the Christmas store cupboard. It is also Booze Cruise time, which, along with...
Enjoy an Indian Feast at Savour Kilkenny Festival
Enjoy A Journey Across India this October Bank Holiday Weekend! As part of the Savour Kilkenny Food Festival, Royal Spice Indian restaurant will be treating its guests to an extensive five-course "Taste of India" dinner.........
Muckross Park Hotel Gourmet Weekend
Celebrity Chef, Martin Shanahan joins awarding Winning Head Chef at Muckross Park Hotel, Mike Hayes for the hotel's Autumn Gourmet Weekend on Friday 19th October.
October Food Festivals
October promises to be a month of gastro bliss for food and fun-lovers as Lucinda O'Sullivan serves up some highlights THERE are now more food festivals in Ireland than ever before -- from Westport to Donegal, Macroom (which is happening today), to Dun
Restaurant Review - De Ville
There is nothing like a discount to disarm and sweeten the punters when you open a new restaurant. This was the tactic taken by the new De Ville's Restaurant in Dalkey. A good idea perhaps for other restaurateurs who try out their new restaurants...
Our Latest Great Place to Eat - Basilico Italian Restaurant
What you get at Paolo Sabatini and Fabiano Mulas' Basilico Italian Restaurant & Pizzeria is the best of Italian and Irish food delivered with panache and style in their cool restaurant in the old stone building that is also the 16 bedroomed Coach House...
The Quiet Man Behind Dublin's Favourite Institution
ONE of Ireland's most successful and longstanding restaurateurs never seeks the limelight for himself. While John O'Sullivan is very well known and respected in the hospitality industry, it is the name of the restaurant that he co-founded in 1992 -- Roly'
Restaurant Review - Foodworks
I'm on about service again this week. Maybe I am just having a bad run of it but staff and restaurateurs should remember that a restaurant only gets one chance to make a first impression. Is there anything worse than feeling you are getting the cursor
Restaurant Review - NSquare
"Am I in an Italian, Moroccan, Thai or a Steakhouse & Grill", I asked of the waitress in N Square, a new restaurant under a block of apartments, by the River Lee, just over the bridge from Cork Opera House. Keeping things simple here was certainly not..
Love Antiques - Adams Blackrock
From the fictional roguish Lovejoy of the 80's, to the Antique Roadshow and mahogany tanned 'Duke' David Dickinson's 'Real Deal' and Bargain Hunt of today, our TV screens have been lit up with antique finds, from Great Granny's chest in
RESTAURANT REVIEW - EASTERN SEABOARD
I decided on one of those few recent fine days to take a 'Thelma and Louise' type spin up the coast to the Eastern Seaboard Restaurant at Drogheda with friend Rena. It seemed the perfect opportunity for a late lunch, or an early evening supper....
A Touch of Salt
Lucinda O'Sullivan meets a savvy Cork businesswoman who's proven that she's worth her salt (and pepper)
Restaurant Review - Farm - Leeson Street
It's funny how some niche areas seem to mushroom organically creating a cult zone for dining with a vibe. Generally it revolves around a good pub where 'the crowd' likes to hang before moving on to eat.Ranelagh and Cabinteely villages spring to mind,
Restaurant Review - Eden Bar & Grill
Restaurants are opening apace in Dublin. The bigger enterprises tend to be by long term restaurateurs who, although they may have had a couple of bumpy rides, get back in the saddle and keep going. The latter, I guess, could...
The revivial of the Conynham Arms, Slane.
A magnificent hotel in Slane, Co Meath has been brought back to life -- to the joy of the community, says Lucinda O'Sullivan
Our Latest Great Place to Eat - La Reserve
Ranelagh may well be over-run with eateries of varying standards, but the addition of La Reserve Brasserie in the center of the village raises the bar. I had noticed this little spot, which had "Soft Opening this week" chalked' on its window and....
There's a very thin line in this country between 'Al Fresco' dining and what is basically the strung together Smoking Area. Scant effort goes into providing real designated outdoor dining options in comparison to the Continent, and I refer particularly t
Knockdrinna Cheese - Another Winner
Charles de Gaulle famously asked how anyone could govern a nation that had 246 different kinds of cheese. That was many years ago, when Ireland knew only processed cheese of the luminous variety, and perhaps a simple cheddar. I know, I know, someone ....
Restaurant Review - Ananda Indian Restaurant
There are some restaurants and chefs that feature again and again at the top of list when it comes to Restaurant Awards and there is sound reason – simply because they are consistently good. Ananda in Dundrum Town Centre is one of them and received the
Restaurant Review - Rigby's Deli Dame Street
Chefs are a mercurial bunch. Some are dour, some are gregarious, some are vain, some are prima donnas, some are bitchy, some are namby pambies, some are showmen, some are shit stirrers, some are delightful, but, provided it is on their own terms, all of..
Our Latest Great Place to Eat - Ocean Bar & Grill -
I love sitting in places like Cancale and Saint Malo on covered decks, which abound all over the place and can't be that expensive to construct. I was reflecting on this whilst breakfasting one Sunday morning recently on the fantastic enormous terrace...
An Overview of Last Minute August Family Breaks
It's now or never if you want to make the most of summer breaks Fabulous hotels are offering great deals for the August getaway, so start booking, says Lucinda O'Sullivan....
Blackwater Open Farm
Lucinda O'Sullivan discovers how an innovative couple managed to marry hen parties with kids' activities -- a plan well-hatched!
Restaurant Review - Sassy Summer Suppers Dublin
There is an almost insatiable appetite for al fresco dining on the Capital's streets, not dispelled by the thoughts of either, bad weather, quaffing back exhaust fumes, or indeed being hassled with fellas rattling begging bowls! So, here are a few idea
The Grand Old Lady of Eyre Square
Lucinda O'Sullivan visited the City of the Tribes -- and rekindled teenage memories of afternoon tea in the iconic hotel on Eyre Square.....
Restaurant Review - Summer Dining
Lucinda O'Sullivan visits 3 different eateries which offer a Summer ambiance....
Our Latest Great Place to Eat - Eastwood & Mays
One of the great things about cities like Paris, Rome and Madrid, has always been that, once you stepped out of your hotel and went off down some side street, you would stumble on some little gem of a Bistro where you wined and dined at inordinately.....
Hound's great leap leads from the Wirral to Achill
A chance encounter led to a change of scenery for artist Deborah Joyce, writes Lucinda O'Sullivan WHEN you take your dog for a walk, you don't think that it will lead to a total career change, let alone moving to another country. Such was the case
HOLIDAY PIT STOPS
So here we are, at the height of the holiday season, maybe travelling to, or already arrived at, that west Cork rental, or Sligo yurt. You are defo out of the home-comfort zone, and looking for a decent reliable bit of nosh. Here are a few ideas.
Restaurant Review - Find That 'Seafood Shack'
The 'Mission', more dedicated than Tom Cruise, and sometimes equally 'Impossible', of many city folk when on the family holiday, is to find that great mythical 'seafood shack' by the coast , just waiting to ply you with crab claws the size of your fist..
Our Latest Great Place to Eat - Konkan Indian Restaurant Dundrum
Konkan Indian Restaurant started out a few years ago in the somewhat simple surroundings of Dublin's Upper Clanbrassil Street but it wasn't long before fans of Indian food discovered it and the really rather good authentic traditional and regional Indian
Follow the Summer Festival Route
Roll up, Roll up, Ireland has become a Nation of Festivals! Festivals are great for local areas, they not only bring a great verve and excitement, bonding and getting together of local communities, but they bring people in to spend money and keep..
Lucinda in the Kitchen at Rasam Indian Restaurant
Twitter followers will know that I spend a lot of down time in Indian restaurants loving the aromatic spices, herbs,and their wonderful way with vegetables.In fact, I guess I am almost the perfect candidate to have joined the group who took off to India
Our Latest Great Place to Eat - The Waterloo Bar & Grill
I love Gastropubs of all sorts; provided that is that they live up to the ideal of the Gastropub, which is cracking restaurant style food in informal surroundings. The Waterloo Bar & Grill certainly meets those criteria with knobs on. The original Wate
Our Latest Great Place to Eat - Randaddy's - Lahinch
Isn't Randaddy's just the perfect name for a café restaurant in the home of Ireland's surfing world? It's so very Beach Boys, so perfect in every way to convey a light fun atmosphere but, as well as that, chef proprietor Randy Lewis also dishes up ..
Pat Whelan Butchery Skills Demo at Avoca Monkstown
On Tuesday 10th July, renowned craft butcher Pat Whelan is holding an evening butchery demonstration class in Avoca Monkstown, where he'll show you how to use knives safely, butcher pork and beef and give you a new found confidence and understanding ...
RESTAURANT REVIEW - EASTERN VALUE EATERIES
There is a lot of good value to be had out there on the general eatery scene if you look around. I don't mean the Internet 'cheap deals', which are often not that cheap in the end. The greater value, however, does tend to be in Dublin,a factor that isnt
The Antique Gems on Francis Street
Lucinda O'Sullivan was heartened to discover talents of all sorts busily engaged in a thriving city antiques quarter
Restaurant Review - Ard na Sidhe
Tucked away on a height, overlooking the glorious Caragh Lake in Co. Kerry, just outside Killorglin, lies one of the most beautiful houses, and most perfect of romantic and magical escapes, in the country. Set on 32 acres of spectacular garden
A Magical Kingdom To Be Explored
Kerry is a place that is extraordinarily good for our souls. Sunshine or rain, it somehow doesn't matter, because we are always blown away by the.....
Restaurant Review - The Weir
God be with the days when the culinary experience in many hotels was universally described in one sweeping, dismissive, statement "hotel food." It is a term that said it all - dreary 'bad mammy' food embellished with commercial gravy .....
Accents - Anna Young's "Sober Pub"
THERE are very few places in this country where you can just get a cup of coffee and a cake in the evenings. It's a poor state of affairs. Cafes tend to shut up shop anywhere between 4pm and 6pm, or alternatively they swing into restaurant mode. Option
RESTAURANT REVIEW - BRIOCHE CE SOIR
Laissez faire was rampant during the CT years, nowhere more so than in the restaurant industry, with many chefs churning out anything they felt like in the name of 'contemporary' food at ridiculous prices.
Our Latest Great Place to Eat - The Greenhouse
Long long ago the legendary Dick Whittington left his rural homestead for London, with his cat, to make his fortune and ended up becoming the City's Lord Mayor. I don't know whether Finnish chef Mikael Viljanen has a cat, or whether he wants to be Lord M
Restaurant Review - Gastropub Grub
I love gastropubs; their ethos is to offer restaurant-standard food in a casual atmosphere, as opposed to bog-standard pub grub. We were in a few places recently, starting off with lunch in the new hot, hip Black Sheep on Capel Street
Restaurant Review - La Reserve - Ranelagh
Ranelagh may well be over-run with eateries of varying standards, but the recent addition of La Reserve Brasserie in the center of the village raises the bar. I had noticed this little spot, which had "Soft Opening this week" chalked' on its window..
Gourmet Greenway
EVERY second person I meet tells me they have done, or are off to do the Camino -- the pilgrims' route in northern Spain to Santiago de Compostela. It seems to have captured people's imagination in a big way. Many people walk sections of it each year..
Restaurant Review - Lucinda at BITE
Renowned Town Bar & Grill founder Ronan Ryan is back with Bite, a new fish, chips and cocktails venue, says Lucinda O'Sullivan, who found finger-licking good food, al fresco dining and friendly service
World's 50 Best Restaurants 2012
The world's best restaurant awards have taken place in London. Panel judge Lucinda O'Sullivan reports The World's 50 Best Restaurant Awards 2012 took place last Monday night in the Guild Hall in London, following a lead-up hoopla to beat the band.
Restaurant Review - A Brace of D6 Dining
We recently had two outings to Ranelagh's big sister - Rathgar! Ranelagh is awash with restaurants so restaurateurs are moving outwards to the fresh fields and affluent red-bricked D6 roads of Rathgar. We had set forth on a Tuesday night to the new
Our Latest Great Place to Eat - Red Earth
Red Earth is a new Lifestyle Store & Café which has added a new dimension to both shopping and eating in Mullingar. It is located in a former industrial building in Mullingar Business Park which is absolutely ideal for a day out shopping 'til you drop
Restaurant Review - The Greenhouse
Long, long ago the legendary Dick Whittington left his rural homestead for London, along with his cat, to make his fortune and ended up becoming the city's lord mayor.I don't know whether Finnish chef Mickael Viljanen has a cat, or whether he wants...
Greystones - a Great Place for a Day Out
Greystones has had a renaissance, with new and more established businesses staying afloat, says Lucinda O'Sullivan THE once sleepy Edwardian holiday town of Greystones, Co Wicklow, has seen a burgeoning of new businesses from fashion to food and wine..
Restaurant Review - Street Food
The passion for Asian Street Food rages away and there is no denying its satisfying and seductive attractions as new eateries open apace. Emmet Daly of Café Sol has entered the market with his new Neon Asian Street Food on Dublin's Camden St....
Breakfast Like a King
EASTER Sunday is the perfect day to indulge in a super- duper breakfast to fortify you for all that Easter egg hunting with the kids! "Breakfast like a king, lunch like a prince, dine like a pauper" is sage advice.
Restaurant Review - The Kitchen Restaurant Mount Falcon
Irish produce and French heart combine at Mount Falcon to create a piece of 'Upstairs Downstairs' bliss, says Lucinda O'Sullivan, who revels in some of the country's finest food amid Gothic splendour
Our Latest Great Place to Eat - Seven Social
There are people who just have the knack of creating a really good eatery and make it seem like it is no bother. They dish up really good food that has flavour and taste, is satisfying and filling, good and delicious. You know it involves a lot of hard
RESTAURANT REVIEW - A BRACE OF CORK GOODIES
The restaurant that undoubtedly made the overall biggest impact on the face of Cork dining is this year celebrating its 20th Anniversary in May.
SPRING FOOD FESTIVALS
WE are facing into a spring / summer of more food festivals around the country than ever before. This is really fantastic for many reasons...
Our Latest Great Place to Eat - Las Rada
If there is one thing that Jules and Joanne Bradbury know how to do really successfully it is to create a relaxed casual restaurant with great atmosphere that people feel they are part of and want to return to time and time again for their regular nights
River Restaurant at Limerick Strand Hotel - Tasting Dinner
The River Restaurant at Limerick Strand Hotel and Nash Wines have teamed up for an exclusive dining experience showcasing local produce matched with amazing wines by Gregory Barbet from Loron et Fils in Beaujolais, France. All produce used will be source
Restaurant Review - 777
Some so-called hip eateries have a real attitude nowadays. Many of them have a list of conditions before they agree to accept my dosh, and it certainly never gets me off to a great start to be told, as I was when I went to book 777...
Isabel's is a bijou in a bijoux less world these days. Tiny and classy, it is located in the basement that first housed Derry Clarke's L'Ecrivain many years ago and also saw off the start of
Restaurant Review - Bear
Restaurant review: Lucinda O'Sullivan is accused of being 'bizarre' after complaining to Joe Macken Restaurant trendsetter Joe Macken should spend less time tweeting and more time training his staff, says Lucinda O'Sullivan, who is accused of being 'biza
The Dining Room at La Stampa has had a number of celebrity chefs featuring there over the past few years,
Dave's Pizzas
Dave's Wood-Fired Pizza Co will be a familiar sight to many who frequent the lunchtime food markets of Dublin. These are not the great big lumpy doughy pizzas that have been slammed of late as being one of the biggest sins of all when it comes to calori
Restaurant Review - El Toro Bravo & The Black Cat
Antony Worrall Thompson hit the headlines recently for all the wrong reasons, a far cry from thirty years ago when he started Ménage a Trois, a restaurant serving only starters and desserts, which became a favourite eatery of the ménage a trois..
We got married in St. Mullin's, a tiny village in South Carlow, and spent the first night of our honeymoon in White's Hotel in Wexford. That was in the old days, and the funniest part of the whole event was that the Bridesmaid got a double bed, the Best
Niamh Browne knows the score when it comes to both people and hostel management, writes Lucinda O'Sullivan
WITH a music teacher for a mother, music has been Niamh Browne's life since she was a child, and has been her saving grace in difficult and tragic....
RESTAURANT REVIEW - ISABEL'S
She may have needed her trusty torch to make out what was on the menu at Isabel's, but, low lighting aside, Lucinda O'Sullivan was utterly charmed by this sparkling new treasure on Baggot Street
Black Pig in Donnybrook
I think we could safely say that from the start of the package holiday in the 1960's holidays to Spain were best known for sun, sea, sand and sex! Food and fun to the tourist was limited in their mind to paella, Sangria, followed up with a good belt of..
EDIBLE AT SCIENCE GALLERY TCD & MODERNIST CUISINE
EDIBLE/MODERNIST CUISINE Did you know that in Ireland we consume on average over 400 grams per day of beer against the world average of around 80 grams per day. On the good side we apparently also consume over 200 grams per day of oranges against the
Restaurant Review - Two Little Crackers
I am writing this review on a Saturday evening, having failed to secure a table in a number of Dublin restaurants. Well, perhaps I could have had a table if I was prepared to play the two-sittings game -- 6pm or 9pm -- or sit in the upstairs function r
Designing Women Are Jewels of the Downturn
FROM time immemorial jewellery has always had a fascination for people. It is the ultimate declaration of love, as we saw recently with the auction of Elizabeth Taylor's fabulous jewels, including the famous 33.19-carat diamond ri
Restaurant Review - Pearl Brasserie
'How would you like to be, down by the Seine with me? Oh what I'd give for a moment or two, under the bridges of Paris with you." So goes the romantic song crooned by the sultry Eartha Kitt. We can't all be under the bridges of Paris at the drop of a hat
Two Industrious Self Starters -A Soapmaker & Linen Producer
I never cease to be in awe of the number of brilliant people who have the 'get up and go' to start their own business. As seen at the recent Showcase
Restaurant Review - Cinnamon, Ranelagh
How difficult can it be to process an order for two starters and two main courses? It seemed all too much, says Lucinda O'Sullivan, for the staff at Cinnamon. A shame, as the food was good
Our Latest Great Place to Stay & Eat - Trim Castle Hotel
The lush wonderful lands of Co. Meath are aptly named the Royal County for they have attracted the great and the good down through the centuries including Empress Elizabeth of Austria, a noted beauty about whom the romantic movies 'Sissi' were made....
Born of the Earth but Heavenly in Inspiration
Tony and Jackie Collins were not deterred in any way by the times we are in when they developed and opened their big new Red Earth Lifestyle....
Restaurant Review - I Return to the China Sichuan
When you return to a place where you have previously had a bad experience and reported on it, there is an element of stepping into the dragon's den. You know that they are on edge when they see you, and I guess it is not a very comfortable experience a
Restaurant Review - Pop Up Pyg
Sex and the City seemed alive and well at Pop Up Pyg in the Powerscourt Townhouse Centre as I observed a pair of Carrie Bradshaw lookalikes engrossed in themselves and one or 10 cosmopolitans each. There was nothing for it but for Mary and I to enter i
Our Latest Great Place to Eat - Brasserie Le Pont
Brasserie Le Pont is a new restaurant tucked away in the large basement of a Georgian House on Fitzwilliam Place close to Leeson Street. Its entrance belies its size, and a lot of dosh has been spent converting it into a modern brasserie of the neutral
Our Latest Great Place to Eat - Bedlam
Bedlam is the name of May Frisby's fabulous 'happening' in Castle Market. I guess if I said her restaurant was bedlam she mightn't be too happy but, as she has named it so herself, let me say it is organised buzzy bedlam with rather good food and a fun
Restaurant Review - San Lorenzo's
Temple Garner is the Godfather of New York style Modern Italian food! Having been originally at Il Primo, and the defunct Mermaid Café on Dame Street, Garner opened the New York style Modern Italian cuisine restaurant Town Bar
MY NEW WHEAT FREE REGIME
A lot of people have expressed interest in my wheat free regime and what I am eating. I don't call it a diet because I am eating plenty of other foods. There is no simple answer to giving up wheat – it's a bit like an addiction and you just have to go '
Restaurant Review - Salt@ Avoca - Monkstown
The much-awaited opening of Avoca's new Food Market and Cafe in Monkstown came to pass in time for Christmas, and had the denizens of the borough eagerly jostling for parking places in fear of Dun Laoghaire Corporation's dreaded team of parking wardens..
MY NEW WHEAT FREE LIFE
Having tried all kinds of weight-loss regimes, Lucinda O'Sullivan found giving up her morning toast worked.
Our Latest Great Place to Eat - Corfu Greek Restaurant
The sight of two olive trees and a perky canopy blowing in the wind tunnel that was Parliament Street, running up from the River Liffey to Dublin Castle, on a cold winter evening proved very attractive as we dashed in search of sustenance. It was early e
Our Latest Great Place to Stay & Eat - Ard na Sidhe
One of the most intriguingly beautiful areas in Ireland is tucked away off the beaten track around Caragh Lake on the Ring of Kerry. Just south of Killorglin this magnificent lake is four miles long and surrounded by heather hills, forests, and exotic
THE LUCINDAS 2011
IT'S been a year of value menus and early birds, pop ups and pop offs, bloggers and blaggers. My annual awards are a reflection of a colourful dining year for all of us. So without further ado, ladies and gentlemen, I give you the Lucindas 2011!


text:
Local Government AssociationLGA
Search LGA
What is local government?
Our meetings and Leadership
Membership and services for councils and councillors
18 Smith Square Conference Centre
LGA Principal Advisors
Our improvement offer
Guidance and resources
Efficiency and income generation
Coronavirus: information for councils
Councillor development
Officer development
Peer challenges
Benchmarking data (LG Inform)
Workforce and HR support
LGA COVID-19 support offer
LGA Consultancy
Briefings and responses
Ongoing legislation
Communications and Parliamentary Network
LGA Public Affairs team
Culture, tourism, leisure and sport
Employment and skills
Climate, Environment and waste
Finance and business rates
Housing and planning
Licences, regulations and trading standards
Social care, health and integration
Past event presentations
Rates and overseas delegates
Sponsoring and exhibiting at events
Meat factory outbreak 'taught us a lot'
Interview with Rachel Spencer-Henshall, Director of Public Health, Kirklees Council.
This is part of a series of interviews with public health directors, published on 12 August 2020.
It started with two cases, but it soon became clear there were many more – and within days Kirklees Council was dealing with the first post-lockdown community outbreak.
"It happened so quickly," said Kirklees Director of Public Health Rachel Spencer-Henshall. "NHS Test and Trace had just got up-and-running. They told our regional Public Health England health protection team that there had been two cases at one workplace. It was a meat processing factory in Cleckheaton.
"We visited it straight away and realised it was more widespread. They had been dealing with staff going off sick for a little while. But it had not been picked up earlier because we had only been testing hospital cases. The workforce was quite young and were not getting very sick."
Within a day a mobile testing unit had arrived and staff were tested en-masse. Around 480 workers were checked – 165 of which tested positive. A large number were in the 20 to 29-year-old age group, many of whom were asymptomatic.
'Food factory worked with us on outbreak'
"The company was really good," said Ms Spencer-Henshall. "They were open and transparent and wanted to work with us. Things were communicated clearly with the staff and everyone got tested.
"We worked with them on some of the measures they needed to take. Infection prevention control nurses, environmental health officers and the Health and Safety Executive went in.
"They had introduced pretty good social distancing in the factory, but when we looked we could see there were some pinch points where employees were getting changed and also how they were getting to work.
"With it being involved in food production, the factory had remained open throughout lockdown. People were being encouraged not to use public transport so naturally car-sharing had taken place. This taught us a lot – and now when we are speaking with businesses we ask about their staff areas, like smoking shelters, to see if social distancing is being applied consistently."
The experience with the meat factory also stressed the importance of working collaboratively. "The factory was very good. I know people talk of all these powers councils have, but it is much better if we don't have to use them and you can persuade people it is the right action to take.
"The employer could see if we got staff tested, they would be able to return to work more quickly and it was better to get on top of the outbreak. That helped us and them.
"We asked them to keep reporting sickness for two consecutive 14-day periods – and it showed there was no further problem. In the end the factory only had to close for a short period.
My frustration with information flow
Ms Spencer-Henshall said the most challenging aspect of the outbreak for her was the slowness in getting comprehensive data from NHS Test and Trace about the contacts of the factory workers who tested positive.
We were involved on the ground with the testing of employees, but what we didn't know is which contacts were being asked to isolate and whether they were testing positive. It meant it was several weeks before I got that data and I could share with colleagues in neighbouring authorities.
"Things have improved since then, but we still need more. We are not getting the details of close contacts that are not reached for example.
"I do wonder why we did not build this system more around the good local tracing system that we had in place with regional PHE and councils working in partnership.
"But I must say we are in such a better position now then we were back then. Every Tuesday we get the report from Public Health England on the seven-day infection rate locally – and we get that down to postcode and household level.
"It means we can respond quickly. So by Friday we are out in our communities with the highest rates to find out what is happening. We work with the local elected representatives and community leaders."
There are two common factors emerging in the concentration of cases Kirklees is seeing – the borough has consistently had infection rates significantly above the national average in recent weeks. One is transmission among young people and the other is within multi-generational households.
Ms Spencer-Henshall said: "We can tell from the data we are getting which is which. We look at what is happening and respond accordingly. We are recruiting community champions to model behaviour and we have worked with the hospitality industry – bars and pubs – to encourage them to take the right steps and encourage their customers to be alert.
"But we have also introduced restrictions. I am not allowing gatherings of over 30 people and just recently we stopped a fun fair from opening."
And, of course, Kirklees is one of the areas in Yorkshire and Lancashire that has seen the government re-introduce restrictions on households mixing.
She said the decision had "obviously brought challenges", particularly as when the news came it was brought in overnight. "We got a lot of questions for clarification. We knew we were an area of concern and we've never taken that lightly.
"We really do have to be careful. Things can change very quickly. Infection rates can shoot up. I don't want people to become complacent because we aren't seeing the numbers being admitted to hospital that we were a few months ago."
But alongside the threat of a resurgence, Ms Spencer-Henshall said it is also important to consider the wider public health picture by supporting people emotionally and mentally, while helping the local economy get back on its feet.
"I am worried about the wider impact. We are going to be in this for a long time and have to find ways of living with it. People naturally want to go back to the way things were, but that is simply not going to be possible.
"But that doesn't mean we can't keep society open. We have to look at creative ways of doing things. We have some great museums here – there maybe ways we can use their estates to help schools.
"We have run webinars with the hospitality industry about the steps they can take. We are learning all the time how to cope."
Public health on the frontline: responding to COVID-19
Directors of public health from across the country talk about the local response to COVID-19.
'The community are our eyes and ears'
Stephen Gunther, Director of Public Health, Walsall Council.
We ended up the 'guinea pigs' for test and trace
Matt Lenny, Director of Public Health, North Somerset Council.
18 Smith Square, Westminster, London SW1P 3HZ
info@local.gov.uk 020 7664 3000
Cookie guidance
Local Government Association company number 11177145
Improvement and Development Agency for Local Government company number 03675577

redpajama_set_name: RedPajamaCommonCrawl


So we are getting things together for our trip to Utah this coming week. We were supposed to have made the trip a couple of weeks ago, but Emily was sick and Annabelle ended up going to the ER for some respiratory issues that lasted a couple of days. Everyone is doing well now and that is a relief.
We are still figuring out what will happen with Emily's medicine b/c about mid-June the free stuff will run out. Sometime before then we will have to purchase a new bottle, or stop giving it to her. I have mentioned in previous posts what would happen if we stopped giving her medicine, it is not good.


The Allergy Friendly Vegetarian really began out of necessity. Jessica had developed multiple food intolerances from her late 20's into her 30's, and her son was born with intolerances as well. In her early 30's, Jessica became vegetarian as her body tolerated meat less and less, and her son decided to follow suit.
Soon after, Sean met Jessica and her son. He had to adapt to Jessica and her son's style of eating. Sean also came into the relationship with allergies of his own to strawberries, pitted fruits, and other seeded fruits, and Sean ate meat when they met.
This made for a challenging cooking experience in the beginning, to say the least. Sean also became vegetarian after a couple months as he enjoyed the benefits of not having meat in his system all the time.
Sean and Jessica both missed their favorite foods, and it was out of this desire that all the recipes were created.
Jessica's mind thinks about food like most artists think about colors and textures on a canvas. What is needed to make the colors, flavors, aromas, and textures (mouth feel) the "same" as the original foods they loved (or at least close to it)?
And, Sean has 25 years experience in the food industry, with an eye for color and presentation.
The more recipes that were created, the more Sean insisted a cookbook needed to be written, food products manufactured for the public to enjoy, and to help other people who are vegetarian and vegan (which they eventually became) who have multiple food allergies to be able to REALLY enjoy food like they do!
It's been a GRAND adventure for both Jessica and Sean so far, and they are both looking forward to all that this endeavor has to offer in the future.
Thank you for your interest in the company!
If you are interested in booking the owners for public speaking engagements, please email them at tafvege@gmail.com or call 770-468-7416.


text:
Raytheon ganó jugoso contrato de seguridad aeroportuaria
seguadmin marzo 13, 2006	No hay comentarios
Boston Globe, The (KRT)
via NewsEdge Corporation
Four major airports in the New York City area have hired Raytheon Inc. for more than $100 million to put together an anti-terrorist surveillance system that would monitor the airports' perimeters.
Raytheon, a Waltham defense and aerospace company, will lead a team of contractors that will deploy a mix of radar, sensors, video motion detectors, closed-circuit TV monitors, and electronic fences at John F. Kennedy International and LaGuardia in New York and Newark Liberty International and Teterboro in New Jersey.
The two-year contract from the Port Authority of New York and New Jersey, which continues to beef up its security in the aftermath of the Sept. 11, 2001, attacks, is symbolically important for Raytheon as it repackages its communications, sensor, and command-and-control technologies for the military to defend airports, borders, and ports.
«Raytheon's research and development in the homeland security area, and the projects they're working on, have considerable potential,» said Paul Nisbet, analyst for JSA Research in Newport, R.I. «Selling the New York airports is probably the best first step you could have for an airport defense system. If it works there, it's the kind of technology that could be used at every major airport in the country.»
But the company will face stiff competition from rival Lockheed Martin Corp., among others, as it seeks to expand its foothold in the burgeoning homeland security market.
Several of the technologies in the New York airports' «perimeter intrusion detection system» are already deployed individually at other airports across the country, including infrared surveillance cameras at Logan International Airport in Boston. But Raytheon is marketing its approach as the first that can feed data from multiple sources into integrated command-and-control consoles that can simultaneously monitor, for example, an attempt to cut through a security fence and an effort to land a boat near the runway of a seaside airport.
«A single operator will be able to make an assessment of an incursion and perform a dispatch,» said Richard J. Dinka, the Raytheon director of air space management and homeland security.
Pasquale DiFulco, spokesman for the Port Authority of New York and New Jersey, said the system, details of which were reported in yesterday's Star-Ledger newspaper in New Jersey, is part of a $2.3 billion investment in security operations and capital improvements since 2001, when the port authority lost 84 of its employees in the terror attacks. «Our airport facilities are of paramount importance to us,» he said.
Raytheon, which is bidding on similar airport security contracts in the Middle East, hopes to market its perimeter system widely. Andrew B. Zogg, vice president for air-space management and homeland security at a Raytheon site in Marlborough, estimated the business could be worth $300 million to $500 million in five years. «This is our entry into airport security systems in the United States along with the opportunity for international orders,» he said.
Zogg said Raytheon currently has about 25 employees working in Marlborough on systems to safeguard airports, and that number could more than double in the next few years.
The company has been working on several other homeland security initiatives, including Vigilant Eagle, a grid of sensors on towers and buildings that would protect commercial jets from shoulder-fired missiles. At least initially, however, that would not be part of the perimeter intrusion detection system being deployed in New York and New Jersey.
Homeland security still represents just a fraction of the more than $20 billion Raytheon rings up in annual revenue, but company officials expect the business to grow substantially in coming years. Nisbet estimated overall industry revenue from homeland security, now several billion dollars a year, could double in the next seven years.
At its Naval Integration Center in Portsmouth, R.I., the company has developed Project Athena, an integrated maritime defense system that Raytheon is marketing to coastal port authorities. And, last month, the company put in a bid with the Department of Homeland Security to be prime contractor for a $2.5 billion secure border initiative, known as SBInet, to protect the Canadian and Mexican borders from terrorist infiltration. That contract is scheduled to be awarded this fall.
Rival defense and electronics companies, however, are marketing competing technologies to protect airports, seaports, and borders. Lockheed Martin, the largest US military contractor, also is vying for the SBInet contract, while airport authorities have been fielding bids from L3 Communications, SAIC, and ADT Security Services, the prime contractor for the Massachusetts Port Authority.
Dennis Treece, director of corporate security for Massport, said Logan International Airport in Boston is currently installing a $5 million «camera intrusion detection system» that uses infrared cameras and analytic software to track potential threats. Treece said he provided his counterparts at the Port Authority of New York and New Jersey with the performance specifications of the system at Logan, which is much smaller than most of the airports in the New York area.
«People complain about Logan being small, but one advantage of being small is it's easier to protect,» Treece said.
Anterior Entrada anterior: Ejército de Brasil sitió favelas en busca de armas
Siguiente Entrada siguiente: 5 cosas que se debe saber sobre detectores de humo


text:
Q: Converting Complex SQL Joins into Rails ActiveRecord Query I have the following SQL which executes correctly in PGAdmin, but try as I might, I cannot get the join working and executing correctly.
SELECT "Reading_ID", "Pixel_ID", "Level", "Readings"."Time"
  FROM "PixelReadings"
    INNER JOIN "Readings" ON ("Reading_ID" = "Readings"."ID")
      INNER JOIN "Sources" ON ("Readings"."Source_ID" = "Sources"."ID")
        INNER JOIN location_mappings ON ("Sources"."ID" = "location_mappings"."source_id")
  WHERE ("Readings"."Time" BETWEEN '2016-07-25 06:03:07 UTC' AND '2016-07-26 06:03:07 UTC')
    AND "location_mappings"."location_id" = 16
    AND ("location_mappings"."use_order" = 0)
    AND "Pixel_ID" = ("location_mappings"."pixel_y" * 511) + "location_mappings"."pixel_x"
  ORDER BY ("Reading_ID") ASC
LIMIT 4;

Can anyone help with converting this into an ActiveRecord Query. I have 2 specific problems, trying to get
.includes(readings: {sources: :location_mappings})
And how to correctly format the 'where' methods. Any help would be greatly appreciated.
"Reading_ID", "Pixel_ID", "Level" are all the columns in the PixelReadings schema - I need all the PixelReading columns plus the Time column from the Readings table.

A: Are the table names are correctly set on your rails models?  I see that the table names are not in correspondence with the rails conventions. If you haven't set them, you can set em like this (do the same for all models that doesn't have table names different from rails conventions):
class PixelReading < ActiveRecord::Base
 self.table_name = "PixelReadings"
end

Your query would look something like this
PrixelReading
 .joins(readings: {sources: :location_mappings})
 .where("Readings.Time BETWEEN '2016-07-25 06:03:07 UTC' AND '2016-07-26 06:03:07 UTC'")
 .where(location_mappings: { location_id: 16, use_order: 0 })
 .where("Pixel_ID = (location_mappings.pixel_y * 511) + location_mappings.pixel_x")
 .order("PixelReadings.Reading_ID ASC")
 .select("PixelReadings.*, Readings.Time")
 .limit(4)

redpajama_set_name: RedPajamaStackExchange


She is a total dream. Looking for the perfect trail horse and a little trot and canter? This is your girl.
Great ground manners and stands. Will ride alone or with others. She gets along with mares and geldings.
She is barefoot and has all her shots and coggins. Feet are trimmed every 6 weeks.
Come see her before she is gone.


Scope Global is a specialist project management company delivering international development & international education programs throughout Australia, Asia and the Pacific. They have mobilised over 10,000 scholars and volunteers and contributed to improved quality of life in thousands of communities on a global scale. Whilst being proficient in adding value to meet the social, cultural, and organisational needs of their clients, they could add significantly more value by developing volunteers capabilities in innovation & entrepreneurship. By enabling their volunteers to assist clients to build create, local, commercially viable, scalable, independent & sustainable entrepreneurial businesses for world wide export.
Provided a comprehensive introduction to innovation & entrepreneurship concepts, mindsets and behaviours & identified the potential for returned volunteers & wider stakeholders engaged in international development activities to lead & manage innovative projects.
Collaborated with Scope Global to design & facilitate a comprehensive & customized one day experiential workshop.
Facilitated individual volunteer's personal development plans.
Supported learning process with comprehensive & customized innovation handbook & toolkit.
Volunteers enabled to effect positive change through building the creative & innovative capacity of people, organisations and communities in their assigned communities in developing countries.
Volunteers enabled to meet the social, cultural, and organisational needs of their clients with a scalable and flexible approach by initiating, building & leading innovative start-up projects in their assigned communities in developing countries.


text:
Q: Prove $\frac{1}{a^3+b^3+abc}+\frac{1}{a^3+c^3+abc}+\frac{1}{b^3+c^3+abc} \leq \frac{1}{abc}$ I have to apologize in advance that the question is missing some vital information (like, $a,b,c$ are positive? natural? rational?) I took it off some video off youtube.
In the video, an 11 year old was in the process of solving this question: prove $\frac{1}{a^3+b^3+abc}+\frac{1}{a^3+c^3+abc}+\frac{1}{b^3+c^3+abc} \leq \frac{1}{abc}$.
I don't really see how we can solve it in a simple way without using differential multivariable calculus. And even with calculus - it isn't so simple and not very pleasant. If anyone knows the question in its full form and knows how to answer it simply, I will be very happy to see it.
In the video, the child said "wlog $abc=1$" and defined $x=a^3$, $y=b^3$, $z=c^3$ and so he had to prove that
$\frac{1}{x+y+1}+\frac{1}{x+z+1}+\frac{1}{y+z+1} \leq 1$
The $abc=1$ part seems to be not so general, but if that helps you solve the question in any simple way - have at it.

A: We have $$\sum \frac{1}{a^3+b^3+abc} \le \sum \frac{1}{a^2b+ab^2+abc} = \frac{1}{a+b+c} \sum \frac{1}{ab} = \frac{1}{abc}$$
Note that $$a^3+b^3 \ge a^2b+ab^2 \iff (a-b)^2(a+b) \ge 0$$


The 2016 KidStrong Conference will be June 21-23, 2016 at the Charleston Civic Center. Registration and Lodging will still be free to all school personnel. School personnel traveling 100 miles or more on June 20th and those traveling 50 miles or more on June 21st will receive the option for free lodging at the Marriott, Embassy Suites or Holiday Inn Express – Civic Center on a first come, first serve basis.


text:
Entries in Ballot (1)
Did Beyonce Break the Law by Revealing Her Ballot on Election Day?
Kristian Dowling/Getty Images(NEW YORK) -- All throughout Election Day, celebrities posted photos of themselves on various social networking sites going to the polls, and some even showed fans pictures of their filled-out ballots, including Beyonce. But it turns out it's actually illegal to do that in some states. So, did Beyonce break the law? Well, actually, no.
While Beyonce lives in New York, where it is illegal to show off your completed ballot, what she was shown displaying on her Tumblr post was her absentee ballot from her home state of Texas. In Texas, you're not allowed to use a camera or any other recording device within 100 feet of a voting station, but disclosing your vote isn't a no-no. Since she was simply holding up her ballot, wasn't at a polling place, and you couldn't actually see who she voted for, she's apparently off the hook.
In addition to her vote being obscured, the ballot that Beyonce displayed also had her address obscured. While her address may remain a mystery, it's probably not hard to guess which candidate got her vote.
Wednesday, November 7, 2012 at 5:51PM by Carmen Cox Permalink
tagged Absentee, Ballot, Beyonce, Election, Illegal, Texas, Voting in Celebrities, Entertainment General, Internet/Online


text:
<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">

<meta content="text/html; charset=utf-8" http-equiv="Content-Type" />
<meta name="copyright" content="(C) Copyright 2005" />
<meta name="DC.rights.owner" content="(C) Copyright 2005" />
<meta content="public" name="security" />
<meta content="index,follow" name="Robots" />
<meta http-equiv="PICS-Label" content='(PICS-1.1 "http://www.icra.org/ratingsv02.html" l gen true r (cz 1 lz 1 nz 1 oz 1 vz 1) "http://www.rsac.org/ratingsv01.html" l gen true r (n 0 s 0 v 0 l 0) "http://www.classify.org/safesurf/" l gen true r (SS~~000 1))' />
<meta content="reference" name="DC.Type" />
<meta name="DC.Title" content="TIME data type" />
<meta content="TIME data type" name="DC.subject" />
<meta content="TIME data type" name="keywords" />
<meta scheme="URI" name="DC.Relation" content="crefsqlj31068.html" />
<meta content="XHTML" name="DC.Format" />
<meta content="rrefsqlj21908" name="DC.Identifier" />
<meta content="en-us" name="DC.Language" />
<link href="commonltr.css" type="text/css" rel="stylesheet" />
<title>TIME data type</title>

TIME data type

TIME provides for storage of a time-of-day value.

Syntax

TIME

Corresponding compile-time Java type

java.sql.Time

JDBC metadata type (java.sql.Types)

TIME

Dates,
times, and timestamps cannot be mixed with one another in expressions except
with a CAST.

Any value that is recognized by the java.sql.Time method
is permitted in a column of the corresponding SQL date/time data type. Derby supports the following
formats for TIME:
hh:mm[:ss]
hh.mm[.ss]
hh[:mm] {AM | PM}

The first of the three formats above is the java.sql.Time format.

Hours
may have one or two digits. Minutes and seconds, if present, must have two
digits.

Derby also
accepts strings in the locale specific datetime format, using the locale of
the database server. If there is an ambiguity, the built-in formats above
take precedence.

Examples

VALUES TIME('15:09:02')
VALUES '15:09:02'

Parent topic: Data types

redpajama_set_name: RedPajamaGithub


We are also focusing on improving the stuff management and QC system so that we could keep great advantage in the fiercely-competitive business for Auto Charging Cable , Lighter Charging Cable , Cigarrete Charging Cable , we assure you of our greatest interest at all times.
"We stay with our company spirit of ""Quality, Performance, Innovation and Integrity"". We goal to create more value for our clients with our abundant resources, advanced machinery, experienced workers and superb solutions for Auto Charging Cable , Lighter Charging Cable , Cigarrete Charging Cable , Looking forward we will keep pace with the times continuing to create new products. With our strong research team advanced production facilities scientific management and top services we will supply high quality products to our customers worldwide. We sincerely invite you to be our business partners for mutual benefits.


Pat co-founded Green Mantle in 1992, which has employed and trained over 120 staff members to date. He holds an MSc in Landscape Ecology Design and Management from Wye College, University of London and a BSc (Hons) in Applied Geology from Oxford-Brookes University. At Schumacher College, Pat studied Deep Ecology: Ecological Wisdom for the Modern Age with Arne Naess, Stephan Harding & Stephanie Mills. Pat lives and works in the Mendip Hills.
Alongside its nature conservation contracting and environmental habitat management and consultancy work, Pat is keen for Green Mantle to be a centre for critical environmental thinking and discourse. His voluntary work in the environmental sector has included roles as Voluntary Warden for the RSPB (Titchwell Marsh & Arne) and the first 'long-term volunteer' for The Somerset Wildlife Trust.
Pat is continually working on the development and refinement of new practical nature conservation management techniques, and also studies fields such as truth and non-violence, the Deep Ecological Movement, Gandhian and 'green' philosophies, alternative worldviews and spiritual practices. He hopes these interests and the applicable techniques that come from their study enrich Green Mantle's activities, both as a service provider and an employer.
If we have arranged with you to make an electronic payment, please initiate that here. Please enter the amount and click Pay Now and you will be taken to the PayPal site to complete the transaction.


text:
Exclusive interview with Clarissa Jacobson, the creator of the fantastic film 'Lunch Ladies'
Posted by Editor on July 20, 2018 July 20, 2018
Clarissa Jacobson created the comedy horror Lunch Ladies and it has already amassed an impressive following. Lunch Ladies stars Donna Pieroni (CSI:NY), Mary Manofsky (Criminal Minds), newcomer Daisy Kershaw and is directed by J.M. Logan.
Two burnt out high school Lunch Ladies do whatever it bloody takes on their quest to become Johnny Depp's personal chefs.
Writer/Producer Clarissa Johnson started out as an actress performing off-Broadway and in numerous film and voice over roles before realizing her true passion was writing. A long-standing member of Twin Bridges Writing Salon, she has several scripts under her belt including the full-length version of Lunch Ladies and the recently optioned Stella By Starlight.
Hi Clarissa, how are you doing?
I'm great, thank you for asking! I'm having the time of my life with Lunch Ladies and it's been a dream come true – so I'm in an incredibly joyful place right now.
First of all, congratulations on Lunch Ladies. Where did the idea of the story come from?
Thank you! Several years ago, I was out to dinner with Donna Pieroni who plays the lead in the film. Donna and I had been in a play many years ago before I realized I was a writer and not an actress. Donna was telling me that she would go on auditions and was always up against the same woman. There was only one role, so obviously only one or the other would get cast – so it was competitive.
She said she wished someone would write a movie about Lunch Ladies because they both could get cast. That sparked the idea! Then, Donna had been in the play Sweeney Todd which inspired me further. It's my favorite musical and I thought (spoiler alert) it would be funny to do a spoof on it. I came up with the Johnny Depp angle because so many films spoof Sweeney Todd and I thought it would be even funnier to admit I was stealing the idea and wink at it – a movie about two fan obsessed Lunch Ladies who get the idea to do what they do because Johnny Depp had played Sweeney Todd.
How long does it normally take from having the very first idea to the end script?
A long time, and a lot of work – for me anyhow.
I'm in a screenwriting class run by Joe Bratcher and Judy Farrell called Twin Bridges Writing Salon for 14 years now. We work the scripts really hard, it's brutal and wonderful, you pull them apart so many times to get it right and develop them till they squeak. I wrote the feature first for Lunch Ladies. That took me 18 months to finish working 14-18 hours a week on it. Then I wrote the short from the feature which took another five. It's like birthing a baby!
LUNCH LADIES – TRAILER from Ouat Media on Vimeo.
The director of the movie is J.M. Logan who we know from films such as The Garage Sale and Family. How did the collaboration between you and him start for this movie?
When I decided I was going to make the film, I didn't want to direct it. So, I had to find a director. The first director I had yanked my chain for nearly a year – telling me he wanted to do it – but in fact, he told me all kinds of reasons why it wouldn't work. The main one being "no one wants to see two female middle-aged leads." Finally, he dropped out and I was stuck with no one.
I remember sobbing in my car, that I had the money saved to make the film, I had the script, the vision, and no director. That's when I called Joe Bratcher my mentor and my dear friend Shayna Weber who was a producer on the film and they both told me to pull on my big girl pants and find someone. So I did! I emailed schools, friends, anyone I knew that could recommend directors. I had interviews, and finally, I found Josh on LinkedIn. Two people I knew recommended him – and neither of them knew one another but both recommended Josh!
So right away I felt like the universe was sending me Josh. I interviewed Josh and we were on the same page creatively and I knew he was the one.
It could have been any actor but why did you choose for Johnny Depp as the celebrity crush from Seretta and LouAnne? Or was it just random?
It had to be Johnny Depp because he starred in Sweeney Todd. It's a commentary on the insanity of fan worship – how some fans have a hard time separating the celebrity from the role they play in the movies. The Lunch Ladies are in a bad situation so they ask: "W.W.J.D.? What would Johnny Do?" They don't distinguish between what the real Johnny would do and what his character would do. For them Johnny Depp IS Sweeney Todd and they love and worship "The Depper" so much that if "he" did it, it makes it okay.
In the movie, it's all about the friendship between the two female lead characters. Donna Pieroni and Mary Manofsky are portraying them so perfectly. How did you come across both actresses?
As mentioned, Donna was a friend of mine and I wrote the character for her. Josh knew Mary. He told me that she was terrific at physical comedy and thought she would fit perfectly next to Donna – I was very specific in the script on how the Lunch Ladies look together, what types they are. Donna and Mary came to my little apartment and read the lines together and that was it. We never auditioned anyone else.
Making a film is very hard and difficult labour. What was the hardest part of writing and making this movie? Were there any unforeseen obstacles you have to overcome?
This was the hardest and most joyful thing I've ever done! Writing is always hard because unless you are a genius it takes many, many drafts to make it right and tons of feedback from people you trust – so just finishing a script is difficult and the most time consuming of the process.
Producing it was incredibly hard as well – I had never made a film, so I had to learn a lot. I had a ton of help too and was open to all the help I could get which served me well. The hardest things to overcome were – finding the location – getting a school to let me film that I could afford was not easy. I called over 100 schools and many wouldn't let us film. Josh had a friend who worked at a Catholic School and she suggested two and finally, we had our school!
The other major obstacle I had was the first set designer quit one week before and took the assistant I hired with him. The knee jerk reaction was to freak out. But, I didn't, I had learned from other things that had happened throughout the production, to embrace what seemed bad because it really meant it was good – that is, him quitting meant someone better was coming. It was stressful, but it was the best thing that happened because when he quit, I called a ton of other recommendations and found Alicia and Ray Ho. Those two did the most incredible job and brought so many fantastic things to the short, the other set designer could not have even come close to what they did.
You are a writer, producer but also an actress. When did you know that you wanted to be part of the amazing film industry?
Since I was a little kid and played Papa Elf (yes I played a dude) in the Christmas show in the 1st grade.
Do you have any advice for people who want to get a foot into the door of the industry?
My advice is not to think of getting a foot in the door. This will kill you because you have no control over how the industry regards your work or if they will let you in. The only control you have is the work. So, my advice is make the best work you can. Find the joy in creating the art. I truly believe the rest will follow. Don't think about what the industry wants, think about giving the most authentic part of you that you can and telling your story – no one sees the world the way you do, so be truthful and authentic and hold on to your voice and trust it. Find people who support you, who will hold you up but will also tell you when your work can be better. Don't rush, art takes time. If the door never opens you've made something beautiful and fed a part of your soul and that's the most important, to remember why you do it.
One more last question: Do you already have other upcoming projects? Whether it's as a writer, producer or actress.
Yes! I have a coming of age road trip script called Stella By Starlight that was optioned by Bev Nero Productions and Norman Stephens with an eye to shooting it in Tulsa. Bev Nero also just optioned the feature version of Lunch Ladies.
I further have a script about Elizabeth Bathory that Venezuelan Director Gisberg Bermudez, who did the film El Silbón: Orígenes has optioned. Lastly, I'm working on a funny chick script with Shayna Weber. Always, always, writing.
Liselotte Vanophem, Just Celebrity Magazine Film and Celebrity Reporter
Award Winning FilmClarissa JacobsonComedyhorrorJust Celebrity MagazineJust Celebrity Magazine Film and Celebrity ReporterLiselotte VanophemLunch LadiesproducerShort filmWriter
Previous Post BFI – Widows to open BFI London Film Festival 2018
Next Post Lunch ladies: Revenge never tastes this sweet


How to make up hyssop oil for scars – Destined to be a holy herb, hyssop grows in Mediterranean as a bush or a shrub. The original name of hyssop is Hyssopus Offcinallis. The properties contained in hyssop are disinfectant, antiseptic, anti-rheumatic, and astringent. Hyssop is often used for herbs, kitchen, medical and spiritual purposes.
Hyssop is described as perennial pant belongs to Lamiaceae family, hyssop comes as a unique one to be extracted to result essential oil which has so many benefits in medication nowadays.
Considered as one of the strongest essential oils, hyssop contains of chemical compound existed in plethora of other essential oil. Although hyssop is the most complex essential oil and has very difficult make up, in this article you will be taught how to make up hyssop oil for scars.
Scar is a permanent patch of the skin that grows over the wound. Scar can be on you your skin because of pasca surgery which cuts your skin, acne, or other infection happened on skin. If your scar appears to a part of skin where many people may see it, it will make you somehow stressful. Therefore, many people who have scars on their skin will do anything to make it disappear. People commonly use ointment bought at store or pharmacy but it really takes time. Now the case of how to overcome scars become the high discussion.
It's not quite difficult to make up hyssop oil to recover scars. Hyssop oil is seldom available at store or any drugstores, you may extract the hyssop oil by yourself. Just take the hyssop shrub and distill the leaves and the flower. It is easy, isn't it?
Prepare all you need which includes fresh hyssop, knife, ceramic with lid, clean brick or canning rack, ceramic bowl, distilled water, ice cubes, jar, and small glass bottle.
Collect a basketful of hyssop flowers and leaves early in the morning.
Prepare your stock pot to store the clean brick.
Put a hot bowl on the brick to make it as a receiver of the vapor of the hyssop.
Put the chopped hyssop around and inside the bowl.
Pour carefully the hot distilled water into the chopped hyssop to get them immersed.
Burn high to boil the water, then simmer.
Cover the pot using the lid of stock pot. This is how hyssop vapor get condensed.
Prepare some ice cubes and put them outside the lid in order to make them melt one by one.
Switch off the heat and take the interior bowl out. It is the bowl in which the hyssop vapor is stored. The resulted product is in the form of hydrosol or herbal water.
To make the hydrosol change into hyssop oil, extract it by pouring the hydrosol into a jar and put it in the refrigerator.
Put the essential hyssop oil into a small bottle. Give seal and place it in a dark and cold place.
Contained antibacterial and antifungal toward pathogenic organism, hyssop oil is proved to be one of the essential oil that is very useful in curing the scars and other related skin problems. Considering this great benefit, you should think twice not to try hyssop oil for scars. Moreover, you yourself can extract the hyssop oil at home. We hope that How to make up hyssop oil for scars information above can inspire you all.