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By zteve t evans
Queen Boudica, ruler of the Iceni people of Britain, was famous for leading a violent uprising against Roman rule. Although she had early success, the rebellion ultimately failed, but made her into a legend and a folk heroine of the British people. Here we look briefly at how Boudica is presented in history, the causes of the rebellion, its successes and its ultimate failure and how she became perceived in later centuries.
Boudica
One major source of information on Boudica came from the Roman historian, Tacitus, writing some years after Boudica's rebellion. Another important source was Cassius Dio writing after Tacitus. Cassius Dio described her as being tall with a harsh voice and piercing eyes with long tawny or reddish hair hanging down to her waist. She would often wear colourful clothing and a golden necklace, possibly a torc, which was a token of royalty. Around her shoulders she wore a cloak fastened by a brooch.
She was married and had two young daughters whose names are unknown. Her husband Prasutagus had ruled as a client-king of Rome and his realm was roughly the area of modern Norfolk. As a client-king he had entered into an alliance with Rome which allowed him to rule and receive Roman patronage in return for recognising its overall authority and keeping law and order. When he died he left his kingdom jointly to the emperor and his two daughters, perhaps hoping to avoid trouble. Despite this, his kingdom and property was annexed by Rome and his family maltreated, sowing the seeds of rebellion among the Britons.
Boudica's Speaks to the Britons. By John Opie – Easy Art, Public Domain.
Seeds of Revolt
It was not just the Iceni who rebelled. Their neighbours, the Trinovantes, and others also joined in. According to Tacitus, the Trinovantes had long standing grievances against Rome. They were especially aggrieved with the retired veterans of the Roman military of Camulodunum, modern day Colchester. They had driven people from their homes and farms, treating them as slaves and captives. To make matters worse, the Trinovantes were forced to fund a temple dedicated to the former emperor, Claudius. The heavy handed manner in which the Romans treated Boudica and her daughters appears to have been the spark that set the southeast of Britain ablaze. According to Tacitus, Boudica was beaten with rods, her two young daughters raped, and the estates of the Iceni nobles confiscated.
Possibly the Head of the Statue of the Emperor Claudius From the Temple of Claudius by Boudica. By Michel wal, CC BY-SA 3.0.
When Gaius Suetonius Paulinus, the Roman Governor of Britain, led a military campaign to the Isle of Mona (Anglesey) against rebels and druids, Boudica seized the opportunity. She raised a rebel army of Iceni, Trinovantes and others and moved on Camulodunum. The Roman defenders appealed to procurator Catus Decianus for aid but he only sent two hundred auxiliaries to defend the city. Boudica attacked and took the city, destroying it and besieging the remaining defenders in the temple for two days before that also fell. A bronze statue of Nero was decapitated, and she took the head as a trophy for her army. A legion led by Quintus Petillius Cerialis tried to intervene but was soundly defeated, with all the infantry killed and only the commander and a few of the cavalry escaping.
Hearing of the fall of Camulodunum, Suetonius returned south along the Watling Street to Londinium. Although he thought about defending the city he decided he lacked the numbers and evacuated the citizens, leaving it to Boudica and her rebels, who burnt the city, killing anyone left behind. Her next target was Verulamium, now St. Albans, which was also destroyed.
According to Tacitus the destroying of the three cities had resulted in between seventy and eighty thousand deaths although this may have been an exaggeration. He reported that the rebels took no prisoners not even to sell, killing all who came into their hands. Dio gave a more graphic account of the rebel's treatment of prisoners who were killed by various forms of mutilation and sacrifice accompanied by lewd, wanton rituals and banquets.
Rome Hits Back
While Boudica sacked Verulamium, Suetonius was regrouping and marshalling his forces. Despite being unable to match the numbers of Boudica's rebel army, he decided to make a stand possibly somewhere in the West Midlands near Watling Street. Despite their early successes and their greater numbers, the Britons were believed to be poorly armed and Suetonius showed great confidence in the superior discipline, tactics and better armaments of his own troops.
Furthermore he had chosen his position wisely, and the lay of the land worked to the advantage of the Romans. He positioned his troops in front of a forest at the head of a narrow valley that opened on to a plain. The forest impeded an attack on the rear of his army while the narrow valley prevented and attack on the flanks and the open plain prevented a surprise ambush. His tactics prevented Boudica employing a massive overwhelming assault that could have quickly over powered his forces. Suetonious closely ordered his legions in the centre, placing his auxiliary foot soldiers on the flanks with the cavalry in the wings.
Before her attack Boudica made a speech to her army from her chariot with her daughters by her side hoping to inspire victory,
"It is not as a woman descended from noble ancestry, but as one of the people that I am avenging lost freedom, my scourged body, the outraged chastity of my daughters … This is a woman's resolve; as for men, they may live and be slaves."
This speech had been inspired by the ancestors of her own people who had driven out Julius Caesar and by Arminius, a prince of the Cherusci. He had led an alliance of Germanic people that decisively defeated the Romans at the the Battle of the Teutoburg Forest in AD 9.
According to Dio, at the onset of events Boudica had employed a form of ritual divination. This involved releasing a hare and interpreting the direction it had run and calling upon Andraste, the Iceni goddess of war, to bring success. Boudica led her forces into the valley which forced them into a compressed mass. The Romans let loose their javelins, killing many but also damaging the shields of the Britons. This gave the highly disciplined Romans an advantage in close quarter fighting Auxiliaries and cavalry attacked quickly in tight wedge formations. When the cavalry broke through the rebel ranks the Britons took flight. However their escape was blocked by wagons carrying their equipment, families and followers. The legionnaires gave no mercy putting even women, children and animals to the sword. Boudica and her rebel army were routed. Some accounts gave British deaths in the region of eighty thousand against around four hundred Romans killed and about the same number wounded. The fate of Boudicca is not clear with Tacitus claiming she committed suicide, possibly by poisoning to avoid being capture alive, yet according to Cassius Dio she was taken ill and died.
She was later portrayed in art, literature, poems and plays through the Elizabethan and later periods and in cinema, TV and just about every other media in modern times. Elizabeth I found it useful to invoke her name during the time of the danger to the country from the Spanish Armada. From the late 15th century to the early 17th century, Boudica became popular becoming a national and cultural heroine.
Uniquely she managed to destroy London in her rebellion against the imperialist might of Rome. Yet, centuries later, a bronze sculptural work of her driving a war chariot was erected at the instigation of Prince Albert to honour her in the city she had burnt. She was portrayed in a warlike pose while wielding a spear with her two young daughters by her side. This bronze work was called Boadicea and Her Daughters, and was begun by Thomas Thornycroft in 1856 and cast by J W Singer in Frome and finally installed in its current position in 1902 a year after QueenVictoria died.
Her name Boudica, Boudicca or Boadicea – or similar variants in spelling – is said to mean "victory" just as the name "Victoria" does. The statue appears to represent Boudica as defender of the nation and principles of the Victorians. However, Boudica became more than a symbol of imperial power. She was also a fearless female rebel who took on the might of the highly patriarchal Roman Empire, and was to become an inspiration for the British suffragettes in their struggle for female enfranchisement.
Inspiring the Suffragettes
As a woman, widowed with at least two children, the qualities that people would traditionally call female were plain to see. Yet after the maltreatment inflicted upon her and her young daughters by the Romans, other, less 'traditionally female' qualities emerged, transforming her into a powerful, avenging force. Qualities of leadership, intelligence, aggression, courage and assertiveness in a struggle to free her people came to the fore. Such attributes were seen as subversive for women to openly display in a patriarchal society, but were some of the very qualities that the suffragettes were keen to promote as acceptable in women to help and inspire their struggle against the system.
More articles in the 'Living World of the Ancient Celts' series:
Animism and the Living World of the Ancient Celts
Sacred Celtic Trees
Magical Celtic Cauldrons
Shapeshifters in Celtic Mythology
Celtic Otherworlds
To read all the articles in this series, visit the British Legends Series page or select from the list below:
British Legends: The Quest for the Holy Grail
British Legends: The Founding of Britain: Brutus of Troy and the Prophecy of Diana
British Legends: The Mabinogion – The Dream of Macsen Wledig
British Legends: Gogmagog and the Giants of Albion
British Legends: Treachery, Murder, Lust and Rowena: The Rule of Vortigern
British Legends: The Origin of Albion and the Bloodlust of Albina and Her Sisters
British Legends: The Lust of Uther Pendragon, Merlin's Prophecy and the Making of a King
British Legends: Aurelius Ambrosius, Legendary King of the Britons
British Legends: Elen of the Hosts – Saint, Warrior Queen, Goddess of Sovereignty
British Legends: Beowulf and the Great Flame Dragon
British Legends: The Divine Tragedy of Guinevere
British Legends: The Tragic Romance of Tristan and Isolde
British Legends: Morgan le Fay – Magical Healer or Renegade Witch?
British Legends: The Madness of Merlin (Part 1)
British Legends: Warrior Women — The Battle of Britomart and Radigund the Amazon Queen
Mythical Beasts: The Griffin, the Legendary King of All Creatures
British Legends: King Lear and Cordelia – A Tale of Love and Foolishness
British Legends: Wild Edric, the Wild Hunt and the Bride from the Otherworld
British Legends: The Outlaws of Inglewood and the Feminine Influence
Recommended Books from #FolkloreThursday
zteve t evans
Zteve enjoys researching deep into the folklore, myths and legends that run through society and are part of our everyday lives. He always finds it a source of fascination discovering and learning how our ancestors perceived the times they lived in and how they have influenced us today. Zteve believes that people have far more in common with each other than is often shown on the surface and this can often be seen in the folktales from other parts of the world. Zteve has two websites dedicated to myths, legends and folklore from around the world. These are Under the influence! and Folkrealm Studies. He has also contributed to Enchanted Conversation Magazine and his latest Kindle ebook, The Feather of the Firebird is now available. My Amazon Author Page can found here for the UK and for the USA, here.
Latest posts by zteve t evans (see all)
Celtic Warrior Women: Queen Boudica of the Iceni - January 14, 2021
Animism and the Living World of the Ancient Celts - January 14, 2021
Mixing Animals, Birds, Humans and Gods in Celtic Mythology - July 30, 2020
Boudica, British legends, British Legends series, Celtic legends, feminist folklore, Iceni, Living World of the Ancient Celts
Sex, Murder, and the Myth of the Wild West: How a Soiled Dove Earned a Heart of Gold


The captain and vice-captain of the visiting team should be pleased with their effort as they walk on the way back to the dressing room. After losing their openers cheaply, the experienced batsmen – Pujara, Kohli, and Rahane – showed us why their side is ranked one in the world. Kohli and Rahane took the score to 172 and are heading towards their centuries.
They lost just one wicket in the final session the rock-solid Pujara getting strangled down leg. Rahane came out throwing his bat at almost everything, but that was his way to get his eye in. The troika of the Indian batters batted patiently and weathered a testing spell from Cummins who was the pick of the bowlers for Australia but has nothing to show in the wickets column.
Virat Kohli, the top-ranked Test batsman, did what he does always. He started off with four boundaries, saw off the phase when the Australian pacers were at their best and then again cashed in against the tiring bowlers.
He looks well on course to score yet another Test century and Rahane getting back to form (back-to-back fifties) is another positive sign for the Indians. Virat Kohli and Co. should be favorites to wipe off the deficit as they still have seven wickets in hand.
If Virat and Rahane lost their wickets then India would still have a lot of batting as Rishabh Pant and Hanuma Vihari both are the amazing players of Test format and can score big.
Australian team would be planning their new strategy to pick some early wickets on the 3rd day and also to stop the total of Indian Inning within 300. Mitchell has picked up 2 wickets on the 2nd day and can again be really dangerous for the Indian batting unit on the third day too.
Will Kohli and Rahane complete their centuries and How will Australia respond on day 3? Subscribe us for more updates.


Some people probably don't have lots of time to receive a traditional bank loan. A payday advance loan is the most suitable option for everyone in need of immediate cash. These payday advance funds are generally presented within a few minutes.
Most of these people aren't always qualified to get standard bank credit, as a result of bad credit status or a lack of cash flow. A short term loan is often great for these people. You are able to receive a lending product in an amount somewhere between a few hundred up to a thousand pounds once our straightforward certification process has actually verified the loan application.
My Australia Payday could become a supply with regards to short term loans in or near the New South Wales area and surrounding region. You will need to have personal information and also work info handy. You will be instructed to give specific individual and also credit information on our advance form. The whole thing ought not to require much more than a few minutes in order to put together the application correctly. Your request will likely be finalized in under a few short minutes.
You have got to show you have employment, and you have stable pay from this position. We need to believe that you certainly will pay back this payday loan. A classic short term loan is in fact meant to be short in duration, a cash flow supply in order to sustain men and women through the time involved before they are to take delivery of their next expected pay.


Be there or be just another drifting hipster.
Mentions: Doors 8:30pm. Show 9pm. Get Entitlement tickets HERE. ALL your money goes toward the comedians and band. Don't forget, you'll also be listening to the house band LA FONT!


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Looking to Make $87,500 A Year? Want To Drive A Truck For Walmart?
Dave Benson
Photo: Walmart, Inc. (Used by permission)
$87,500 a year to drive a truck? That's quite a chunk of money. It would pay off a lot of bills, not to mention student debt. Walmart says it's looking to hire 900 truck drivers and that's the average pay.
According to reports, there's an industry-wide shortage of truck drivers, and Walmart being one of America's leading retailers, needs to keep the supply chain moving and stocked.
"Truck drivers are a critical part of our team here at Walmart and have been since Sam Walton started the private truck fleet in the 1970s," said Greg Smith, executive vice president of Walmart U.S. Supply Chain. "Our professional drivers are part of what makes Walmart so special. This wage increase reflects the importance of our private fleet and our commitment to recruiting and retaining the best drivers in the industry." - Walmart release
The wage increase Smith is talking about was announced this past week.
Beginning in February drivers will receive a per mile increase of $0.01 and a 50-cent increase in activity pay for arrive and arrive/drop occurrences. That means Walmart drivers will now be paid up to $1 every time they arrive at their destination and drop a trailer. With this increase, Walmart drivers can earn an average of $87,500 in their first year of employment with an all-in rate of nearly 89 cents per mile. - Walmart release
If you are interested, here's the link to apply for the job.

redpajama_set_name: RedPajamaCommonCrawl


text:
<?php

namespace Rolebi\ComposerDependenciesSecurityChecker\Tests;

use Rolebi\ComposerDependenciesSecurityChecker\ScriptHandler;
use SensioLabs\Security\SecurityChecker;

/**
 * @author Ronan Le Bris <ronan.lebris.rolebi@gmail.com>
 */
class ScriptHandlerMocked extends ScriptHandler
{
    /**
     * @var SecurityChecker
     */
    protected static $securityChecker;

    /**
     * @var string
     */
    protected static $composerFile;

    /**
     * {@inheritDoc}
     */
    protected static function getSecurityChecker()
    {
        if (!static::$securityChecker) {
            throw new \RuntimeException(
                'Please set a security checker using ScriptHandlerMocked::setSecurityChecker() before using'
                .'ScriptHandlerMocked::getSecurityChecker()'
            );
        }

        return static::$securityChecker;
    }

    /**
     * {@inheritDoc}
     */
    protected static function getComposerFile()
    {
        if (!static::$composerFile) {
            throw new \RuntimeException(
                'Please set a composerFile using ScriptHandlerMocked::setComposerFile() before using '
                .'ScriptHandlerMocked::getComposerFile()'
            );
        }

        return static::$composerFile;
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    /**
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    public static function setSecurityChecker(SecurityChecker $securityChecker)
    {
        static::$securityChecker = $securityChecker;
    }

    /**
     * @param string $composerFile
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    public static function setComposerFile($composerFile)
    {
        return static::$composerFile = $composerFile;
    }
}

redpajama_set_name: RedPajamaGithub


text:
Juan Aisa, né le  à Madrid (Espagne), est un joueur de basket-ball professionnel espagnol. Il mesure 1,94 m.

Biographie

Clubs

 1990 - 1991 :  Real Madrid (Liga ACB)
 1991 - 1993 :  Estudiantes Madrid (Liga ACB)
 1993 - 1995 :  Orense (Liga ACB)
 1995 - 1997 :  Estudiantes Madrid (Liga ACB)
 1997 - 1998 :  Le Mans (Pro A)
 1998 - 1999 :  Pau Orthez (Pro A)
 1999 - 2000 :  Estudiantes Madrid (Liga ACB)
 2000 - 2001 :

Équipe nationale

 Ancien international espagnol Cadets

Palmarès

 Champion de France Pro A en 1999
 Vainqueur de la Coupe du Roi en 1992 et 2000
 Finaliste de la Coupe Korać en 1991

Liens externes

Naissance en mars 1971
Joueur espagnol de basket-ball
Joueur du Club Ourense Baloncesto
Joueur du Real Madrid (basket-ball)
Joueur de l'Estudiantes Madrid
Joueur du Mans Sarthe Basket
Joueur de l'Élan béarnais Pau-Lacq-Orthez
Sportif madrilène

redpajama_set_name: RedPajamaWikipedia


Today I will talk about Oenobiol Paris, which is all about beauty from the inside. When I went to Paris this August I visited a famous pharmacy were they sell the most famous French brands for an amazing price. What did I saw? A big campagne poster in the window of the pharmacy with Oenobiol on it! Oenobiol Paris is a very succesful brand in France which is the leader of beauty supplements for already 20 years and now it is also available in The Netherlands. What a lot of people don't know is that the body sometimes need a little bit of help to restore itself. So even when you use expensive products on your skin, it can always be better! I was really skeptical about these beauty supplements and I dislike taking them in, but for my followers and the beauty community I did try them out! ! picked 3 kinds of supplements to try out.Let's get started!
Oenobiol Paris offers 5 different lines, there must be something that suits you!
If you need something that enhance the beauty from your skin, hair and nails than this is something you need to try out. The Beauty Support offers supplements for beautiful hair, skin and nails and for people who are above the 45+ and need a little bit more support to prevent aging. These supplements contain avocado oils, vitamins, minerals, biotine and aloe vera.
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I picked the Hair Support Volume because my hair went through a lot. I noticed that I lost a lot of hair in the last few years and that my hair isn't that full anymore like it used to be. My hair is naturally shiny and straight so I don't style my hair a lot with hot tools. But it did lost a lot of strength when I regularly dyed my hair. That's why my hair needs some little help to get that va va voom effect back and to look more alive. The main ingredient in these supplements are B-Vitamines.
Everybody struggles with stress or hectic periods during their life. Ever since my mom passed away a year ago my body rapidly changed and so did my skin. It became less flawless and I noticed that my acne came back especially around my jaw. Your body will immediately feel the pressure and stress for your surroundings. For a very long time I didn't feel well, this was also visible on the outside. We can all need some less stress right? The main ingrediets are lavendel oil, Q10, magnesium and vitamine B-complex.
I've been battling with my back acne for years. I'm a bit ashamed to go to the dermatologist to ask for a cure, so when I saw that Oenobiol Paris had a supplement for sensitive skin that cures the skin from within I gave it a shot. Also my arms and legs can have some eczema from time to time depending on how I feel or what I ate. Fish oil, collagen, vitamine D, C and E are the main ingredients in these supplements.
It is very important to take your supplements everyday! Your skin needs time to recover itself so the results are visible. Thats why it is advised to take them in on a daily basis. For the hair supplements it even takes 3 months so see results. Becoming beautiful is never easy! This has been really difficult for me because first of all I hate taking pills and second I always forget these kinds of things. But for you and of course for myself I really want to see if these supplements do really work. People in France love it and Oenobiol France has been a leader for years on the market for their supplements, why not here? Thats why it is great to see that there is finally an affordable and easy to reach product that everyone can try out.
The amazing thing about Oenobiol Paris is that science and food is combined here to achieve the best results. The main ingredients are all natural and safe to use and combine them with other supplements. I use my Oenobiol Paris supplements alongside my diet pills (which are also natural) and I never experienced any problems with it.
My goal as an Oenobiol Paris Ambassador for the coming months is to take my supplements everyday to see the best results! My hair can use some volume and strength now with the Hair Support because after all the chemical treatments it can need some more support. My back acne is something that I've been insecure about the last year and with some help of the Skin Support supplements I hope that my skin will calm down and clear up!
Will you wait for me until October to see if there are any results? See you then!


The past three years have been rewarding, challenging and powerful as we've worked together on issues to make our city the best it can be. The progress we've made is impressive, but there's still so much more to do.
Please set aside August 24th from 5pm - 8pm to join me at 2017 Chouteau for a Meet & Greet fundraiser to celebrate our wins and discuss the work we need to accomplish moving forward.


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La salud del suelo es un estado de un suelo que cumple con su rango de funciones ecosistémicas según sea apropiado para su entorno. En términos más coloquiales, la salud del suelo surge de interacciones favorables de todos los componentes del suelo (vivos y no vivos) que van juntos, como en la microbiota, las plantas y los animales. Es posible que un suelo sea saludable en términos de funcionamiento del ecosistema, pero no necesariamente sirva directamente a la producción de cultivos o la nutrición humana, de ahí el debate científico sobre términos y medidas.

Las pruebas de salud del suelo se persiguen como una evaluación de este estado pero tienden a limitarse en gran medida a objetivos agronómicos, por razones obvias. La salud del suelo depende de la biodiversidad del suelo (con una biota robusta del suelo), y puede mejorarse mediante el manejo del suelo, especialmente cuidando de mantener cubiertas vivas protectoras en el suelo y mediante enmiendas naturales del suelo (conteniendo carbono). Los fertilizantes inorgánicos no necesariamente dañan la salud del suelo si 1) se usan en cantidades adecuadas y no excesivas y 2) si producen una mejora general del crecimiento general de la planta que aporta más residuos que contienen carbono al suelo.

Aspectos
El término salud del suelo se utiliza para describir el estado de un suelo en:

 Mantener la productividad vegetal y animal (enfoque agronómico);
 Mejora de la biodiversidad del suelo (enfoque ecológico);
 Mantener o mejorar la calidad del agua y del aire (enfoque ambiental/climático);
 Apoyar la salud y los asentamientos humanos.
 Secuestro de carbono

La salud del suelo ha reemplazado en parte, si no en gran medida, la expresión "calidad del suelo" que existía en la década de 1990. La principal diferencia entre las dos expresiones es que la calidad del suelo se centró en rasgos individuales dentro de un grupo funcional, como en "calidad del suelo para la producción de maíz" o "calidad del suelo para la preparación del lecho de las carreteras", etc. La adición de la palabra "salud" cambió la percepción a ser integradora, holística y sistemática. Las dos expresiones todavía se superponen considerablemente. La salud del suelo como expresión deriva de los movimientos orgánicos o de "agricultura biológica" en Europa, sin embargo, mucho antes de que la calidad del suelo se aplicara por primera vez como disciplina alrededor de 1990. En 1978, el biólogo del suelo suizo, el Dr. Otto Buess, escribió un ensayo "La salud del suelo y las plantas" que define en gran medida el campo incluso hoy.

El principio subyacente en el uso del término "salud del suelo" es que el suelo no es solo un medio de cultivo inerte y sin vida, que la agricultura intensiva moderna tiende a representar, sino que es un entorno completo vivo, dinámico y siempre tan sutilmente cambiante. Resulta que los suelos altamente fértiles desde el punto de vista de la productividad de los cultivos también son vivos desde el punto de vista biológico. Actualmente se reconoce comúnmente que la biomasa microbiana del suelo es grande: en suelos de pastizales templados, se ha documentado que la biomasa bacteriana y fúngica es de 1 a  por hectárea y 2 a  por hectárea, respectivamente. Algunos microbiólogos creen que el 80% de las funciones de los nutrientes del suelo están esencialmente controladas por microbios.

Utilizando la analogía de la salud humana, un suelo sano se puede clasificar como uno:

 En un estado de bienestar compuesto en términos de propiedades biológicas, químicas y físicas;
 No enfermo ni debilitado (es decir, no degradado, ni degradante), ni causando impactos negativos fuera del sitio;
 Con cada una de sus cualidades funcionando cooperativamente de manera que el suelo alcance su máximo potencial y resista la degradación;
 Proporciona una gama completa de funciones (especialmente los ciclos de nutrientes, de carbono y del agua) y de tal manera que mantiene esta capacidad en el futuro.

Medición
La salud del suelo se mide en términos de servicios ecosistémicos individuales proporcionados en relación con el punto de referencia. Los puntos de referencia específicos utilizados para evaluar la salud del suelo incluyen la liberación de CO2, los niveles de humus, la actividad microbiana y el calcio disponible.

Las pruebas de salud del suelo se están extendiendo en países como Estados Unidos, Australia y Sudáfrica. La Universidad de Cornell, una universidad con concesión de tierras en el estado de Nueva York, ha realizado pruebas de salud del suelo desde 2006. Woods End Laboratories, un laboratorio de suelos privado fundado en Maine en 1975, ha ofrecido un paquete de calidad del suelo desde 1985. Estos servicios combinan pruebas de física (estabilidad agregada), química (equilibrio mineral) y biología (respiración de CO2) que hoy se consideran características de las pruebas de salud del suelo. El enfoque de otros laboratorios de suelos que también ingresan al campo de la salud del suelo es agregar a las pruebas de nutrientes químicos comunes un conjunto biológico de factores que normalmente no se incluyen en las pruebas de rutina del suelo. El mejor ejemplo es agregar la respiración biológica del suelo como procedimiento de prueba; esto ya se ha adaptado a los laboratorios comerciales modernos en el período desde 2006.

Sin embargo, existe resistencia entre los laboratorios de análisis de suelos y los científicos universitarios para agregar nuevas pruebas biológicas, principalmente porque la interpretación de la fertilidad del suelo se basa en modelos de estudios de "respuesta de cultivos" que comparan el rendimiento con los niveles de prueba de nutrientes químicos específicos, y no hay modelos similares de interpretación. parecen existir para las pruebas de salud del suelo. Los críticos de las nuevas pruebas de salud del suelo argumentan que pueden ser insensibles a los cambios de gestión.

Muchos críticos del sistema convencional dicen que la pérdida de la calidad del suelo es evidencia suficiente de que los viejos modelos de análisis de suelos han fallado y deben ser reemplazados por nuevos enfoques. Estos modelos más antiguos han enfatizado el "rendimiento máximo" y la "calibración del rendimiento" hasta tal punto que se han pasado por alto factores relacionados. Así, la contaminación de las aguas subterráneas y superficiales con exceso de nutrientes (nitratos y fosfatos) ha crecido enormemente.

Véase también

 Servicios de ecosistema
 Fertilidad del suelo
 Funciones del suelo
 Estructura del suelo
 Edafón

Referencias

Bibliografía

Enlaces externos

Mejorar el pH del suelo, reducir las enfermedades transmitidas por el suelo y mejorar la producción de cultivos
 Suelos vivos (Greenpeace)
 NRCS Soil Health y NPK (NRCS)
 NRCS Salud del suelo en el campo y la producción de cultivos forrajeros (NRCS)
 WEBINARS sobre SALUD DEL SUELO
 Herramienta de salud del suelo en The Prairie Star
 Hojas indicadoras de la calidad del suelo
 Estudio Nacional de la Contaminación del Agua Subterránea (USGS)

Ciencias del suelo
Gestión de tierras


Is there ever going to be a 64 bit Windows version?
It would be better if the release announcement had been proofread before it was sent out. An announcement with so many obvious and basic grammatical errors doesn't do justice to all the good work that has gone into the release.
That's not bad grammar, it's the Hamburg dialect of English. OpenOffice is supported by many people who speak English as a second (or third or ...) language. This does lead to some strange phrasing sometimes. Some might say it doesn't look professional but it don't make me no never mind.
As someone that works with the newspaper industry, even proofreaders, spell checkers and grammar checkers goof up.
In the long run, there can be, and quite often are, mistakes made with any kind of announcement.
Personally, I'd rather have the people that are working on AOO continue their great work, than worry about grammatical errors in a release.


Since the introduction of the WordPress REST API, many plugin developers have started converting their plugins to use the REST API instead of the older AJAX API (admin-ajax.php). Aside from the REST API simply being newer technology, rumor has it that the REST API is also faster and more reliable than the older endpoints due to the fact that not as much of WordPress is loaded during a typical REST request.
In this article, we'll be looking at the life of a typical REST request as well as a similar request made over admin-ajax.php to see how they compare.
After these functions have been called, WordPress finally calls the AJAX action provided in the $_GET['action'] or $_POST['action'] variable.
Compared to the admin-ajax.php request, the typical REST request looks slightly different. Since the REST endpoints are handled by the WordPress Rewrite API, the request is passed to /index.php, which then loads the rest of WordPress normally.
Unlike requests sent over admin-ajax.php, the REST API doesn't load the WordPress admin section via /wp-admin/admin.php, nor does it fire the admin_init action hook. Based on that, it's likely that any plugins or themes that don't rely on admin-specific functionality – but are using admin-ajax.php – should see a slight performance boost by switching over to the REST API.
The above function just returns the time in JSON – this just helps make it easier to see that the requests aren't being cached.
To perform the actual benchmarking, we're going to be using ApacheBench, a command line benchmarking tool that allows you to fire off multiple requests at once to get a feel for how the server is performing.
Let's test the admin-ajax.php version first.
The above command sends 100 POST requests to the /wp-admin/admin-ajax.php file and logs the response times. The post.data file referenced is simply a text file containing the URL encoded $_POST values to be sent with the request (in this case, action=benchmark_request).
Not surprisingly, the REST API is slightly faster in this comparison, with an average response time of 217ms over 100 requests. This obviously isn't a huge difference, with the REST API only being about 15% faster than the traditional AJAX API, but over many requests this small difference can definitely add up, especially as more plugins are added.
A website with a larger number of plugins could see an even larger performance increase from the REST API, but that depends completely on which plugins are running and how they are coded.
So Should You Use the WordPress REST API?
From a performance standpoint, it's clear that there is a slight advantage. Adding custom API endpoints is incredibly easy, and since it doesn't have to load as much of WordPress core (including the admin area and the commonly-used admin_init hook), it will likely be faster than using admin-ajax.php in most cases.
In terms of reliability, the REST API still depends on the quality and integrity of the active plugins or themes. A poorly coded plugin could still easily interfere with REST requests, especially as more plugins adopt the REST API in the future. However since there are less plugins using the REST API, it should be slightly more reliable for now.
Overall, it's definitely a good idea to at least consider using the REST API. Adding custom API endpoints is incredibly easy, and it doesn't take much to switch over existing code either.
Have you converted anything over to the REST API yet? Did you see a similar performance increase? Let us know in the comments below.


Hi folks, my question is technique oriented as I am badly in need of correction and/or instruction. I cannot find any workable recipe for, "Egg Batter Dough" that once fried has the external texture and internal features that I'm looking for, its really quite the mystery to me and has been for now close to 6 years. So, I've come here looking for help. So... 1. a deep fried dough, a pastry if you will. 2. the dough is an egg batter dough. 3. external texture is crinkly due to frying not due to additional items rolled onto it, eg. semolina, or polenta. 4. the dough is approx. 4-5 mm thick after frying. 5. when cool it is hard and firm, i.e. it does not collapse as if entrapped air has escaped. 6. the dough is rolled, filled, sealed, and blanched in a deep fryer, or perhaps oven baked. What I've done so far. a) tried various recipes from the web, to no avail. b) take it back to absolute basics starting with a simple pasta dough (2 : 3 – flour : eggs) c) modify this basic recipe by making a batter (2 : 1 – eggs : flour) d) separate the whites and beat them to stiff peaks, fold in the yolks and flour to make a batter, then add the remaining flour to make the dough. e) same as (d) but make a batter with the yolks and flour and fold the whites in. f) same as (e) but swap out one of the eggs for water – makes the most excellent airy batter for dipping and deep frying things, really, top shelf. Results. :- plain pasta dough is firm but does not have the external texture I'm looking for. :- the egg batters became progressively more leavened, soft nice eating texture when hot, but collapsed when cold. :- the egg and water produced better results for the external texture, but same problem with the softening of the dough on cooling. What am I missing? What am I doing wrong? My next planned step is to lightly beat the whites before folding them into the batter, but don't fully understand what I'm doing, I feel, in order to know where to turn to next. Would love some help. Cheers and thanks for reading this far.
Just toughing down... fried puff pastry? Not right, but promising. Same old, same old... textural issues. Rissoles were nice but.
Hi folks, I appreciate your interest in this topic and my faltering steps in trying to understand it all. I also appreciate your input and comments. Through this dialogue I've been able to ask the right questions and find, what I think is, the right information needed to help unravel this dilemma (...all my problems have become dilemmas.) I'm currently in limbo with internet access so this'll be a quick one, but it has afforded me the chance to re-quiz my older books and I believe I've now identified the underlying cultural traditions that led to and informed the development of the Chiko Roll. Based on the evidence at hand, I can now say that there is a very long tradition of fried pastry dough in Australian cuisine, but by the time I was a lad, it was fast falling out of favour with home cooks. Thank you, one and all, for your assistance. I think this thread is probably at its natural closing point. So, I invite you to read all about it, the cultural traditions underpinning the development of the Australian Chiko Roll on my blog. When I develop the recipe further and complete a few more experiments, I'll post a new update and share the recipe. Cheers. "Veal Rissoles," from Australia's first published cookbook, 1864.
Images: 1: Preparing to sheet a 15cm by 40 cm sheet of dough using kitchen wrap. The resultant sheet should be about 3-4mm thick. 2: Closeup of the texture, colour and appearance of the flash fried roll. 3: Autopsy shot to examine the thickness and doneness of the dough casing (filling not important, but being tasty is...) This image also shows that the roll indeed collapsed under its own weight and flattened out rather than maintain a more cylindrical appearance.
Interesting Wikipedia entry. Prompted me to look further afield and found this, History of Pasta.
Oh, and an Italian connection, of sorts: Fried lasagna rolls, never heard of them before - fried pasta… who woulda thunkit?
Ah Serendipity, don't you just love those little gifts of good fortune, realised after a mistake, that come every now and then? So today's report. Cooked semolina? Its a no go. Makes the dough too soft and the control of moisture content goes out the window. On top of this the subsequent dough when cooked? Nice as it is, is not the right texture, doughiness, yeah, the mouthfeel is all wrong. I think the next option is to just soak the semolina in water and add it to the dough mixture and stiffen the dough with more flour. I am now, more than ever convinced that it is simply a pasta dough with semolina added and then deep fried. Now, the serendipity bit. normally I fry these things at 180-190°C. Today I put the oil on, and then turned the heat down (lid on of course, by the time I got back to it, it was smoking hot, not livid, but smoking al the same. When I dropped the dough (wrapped around a beef sausage – the filling is not the issue here) very quickly it began to blister and texture in just the way I wanted. The answer to that question then? The texture is an artefact of deep frying. I now believe that the rolls after assembly are flash fried for (edit: 20-30 sec.) pale biscuit, i.e. not browned; in very hot oil to set the texture (commercially) then flash frozen for finishing off and colouring, at normal oil temperatures, in the chippie, on demand. I feel that the semolina is added to increase the surface area of the pastry dough and enhance the texture. Flash frying will texturise the surface along micro sites, but longer frying will cause significant blistering. I got some videos to edit, but I DO feel this is a significant move forward… I might of actually cracked it: la la la la la... … Just kidding. Technique-wise, the take home info from today's experiment is: a soft, pasta-like dough, wrapped around a filling, when deep-fried in very hot oil will blister and texturise on the surface. When I get the videos done, I'll append a link. Cheers! Its been an interesting and otherwise fruitful day.
Interesting reference, so I looked it up. Its available via Modernist Pantry. http://www.modernistpantry.com/crisp-coat-uc.html When I read that it needs to be kept in motion to keep it in solution I immediately thought of corn starch. It turns out that its a modified corn starch. Yes it would give a crisper texture, like tempura. Which begs the question, Is the texture I'm looking for, a function of the dough's reaction to being immersed into hot oil? OR, is the texture built in, as part of the ingredients used to manufacture the dough? Originally, the dough was supposed to be an, "egg batter dough." What does that even mean? (In a 1950's Australian context?) I can't find any contemporary references to such a dough. 1940's-50's Australia (Victoria) was predominately Australian/British cookery with ethnic cuisine inroads from Chinese/Cantonese (goldfields), Greek, Italian, & post-War European migration. The roll was developed in direct response to Chinese Spring Rolls, which in Australia, grew or bloated into a similar sized 20cm long roll. Did this occur before the development of the Chiko Roll or in response to its popularity? I don't know and I'm not sure we'll ever know. What I do know is that the Chiko Roll and the Spring Roll are two very different beasts that share a similarity in shape only. The texture of a deep fried Spring Roll wrapper is very different to that of a Chiko Roll casing. I cannot find anything remotely like it. The modern, commercial version is a savoury, deep fried, unbreaded, dough that exhibits sand-like, surface textural features that look like tiny explosions/ruptures, that casually resembles breadcrumbs or polenta/semolina. We have French, British, possibly Italian, & Greek/Mediterranean culinary traditions to draw upon. I have looked at hot water pie dough, soda bread dough, pancake batter turned into dough, pasta dough, and variations on each of these themes. I have looked at rolling the dough in grits, in breadcrumbs, etc. The problem I feel is that I guess I've not had a systematic plan for approaching this challenge. In other words, until now, I've not articulated clearly the either or question above and how the target cuisines might inform answering that question. How's that for clarity? Thanks folks. btw., experimenting with making a egg batter past dough using soaked/cooked semolina as an ingredient. Will let you know how that turns out, in order to bring previous endeavours to a close.
I really have to say thank you for your comment, its given me lots to look at and turned my attention towards Italian/Greek/Turkish – Semolina/Polenta pastry. I never knew such pastry existed! Don't you just love the diversity in our culinary world? So happy!
I've not heard of this type of dough, what is it? Got a recipe? interesting point, I'm gonna have to look at this further. I'm also trying to work from a 1950's Australian context as well, so I'm not sure if this method may have been familiar to the creator of the roll, although it seems he was reasonably informed about Greek and Italian, as well as trad. Brit/Australian cooking. Is there a parallel that you're aware of that I ought to be exploring?
What's the Appeal of Cooking Sous Vide?
This thread has been a hoot! Love the word, "sous-videiness." Honestly, I feel for the OP. Hype marketing can be really frustrating, especially if you happen to cook better than many of the restaurants you tend to visit. Sous Vide is an old technique, a commercial processing technique and has only recently come into Cheffy fashion. I daresay much of the main meals you eat on airplanes have been prepped sous vide. The upside of the cheffy interest is that the GP get to say, hey I wanna do that too, and all sorts of new kitchen toys come to the home dining room table. The only thing I really found provocative was the initial, "boil in the bag" reference but that was expertly handled by other posters. For me, there is a texture imparted to the final product that is characteristically, an element of sous-videiness. This is most noticeable in fish and, eggs, which many don't particularly like (texture, that is.) Many tenderer cuts of meat are also susceptible to over tenderising from being too long in the bath. Visually, I look for the tell-tale edge to edge uniform doneness of the meat, and lack of greyness around the edges for an indication of well applied technique. If something is meant to be tender, it should be tender, but not mushy. If its normally tough as boot-leather yet comes to the table fork tender with the taste and aroma still intact, and not like a piece of cardboard, then that is really treat-worthy. I'd recommend for the OP to experiment with the method, to get a greater hands on feel for the technique, so that they are better placed to appreciate a masterpiece, as well as identify roadkill. Lastly, pigs bladders and vacuum. (You don't always need a machine to apply a vacuum, there are other ways.) I do believe someone may have tried (been tried for?) that in the past, but very quickly discovered the unintended consequences of applying a vacuum to any sort of badder. Cheers.
Latest Update. Emulsifying the Fat: Ok, so I mentioned, emulsifying the fat with either lecithin or egg yolk. Well, I prefer the lecithin method over egg yolk.Both make robust doughs, but the egg yolk dough is, more tender, softer, if you will, and moister (translate as gummy on the inside) which impacts cooking time and doneness. Wheat Cereal and Texture: I had previously tried to coat the roll in a light coating of Semolina (wheat cereal, auf Deutsch - Grieß) but the result was sandy rather than craggy and rough. So I thought lightly pressing the cereal into the dough and then covering ith a moist towel might help the cereal to soften and swell with the moisture. It did somewhat, but not enough. I also thought that with swelling, it was more likely to 'pop' when fried. With two trials, one, lightly dusted and the other actually pressed into the dough, I've found I liked the result better when pressed into the dough. This leads me to consider, that the wheat cereal is perhaps an actual component of the dough, i.e is is part of the mixture. This would also result in the semolina swelling and perhaps cause the resultant surface texture, as well as lend a bit more toothiness to the final cooked dough. I still have to try this. Clagginess/Doneness: Lastly, I've been using quite soft, moist doughs and feel this may be causing some of the problems with overall doneness of the final cooked dough. The original product is indeed, partially gummy when done, but not to the extent that my doughs have been. So here's the question? How does dough wetness impact the frying characteristics of a dough? Addendum, Images: Image 1 (img_9659.jpg) shows the dough covered with semolina and placed under a moist towel, the second one not yet covered. In the bowl is a paste of egg white and semolina (a bit too thick). Image 2 (IMG_9662.jpg) shows the filling I'm using to fill the rolls. Honest to goodness meat and veg, no junk food here. Image 3 (IMG_9667,jpg) shows the roll being fried. I used a tamale press, for convenience, this time round rather than the pasta roller. I think in the future, I'll stick with the pasta roller, it makes the ends and seams neater and easier to work with.
The Creaming Method for for making Piebase, a very short paste used for making pie crusts for savoury style pies, as is typical in Australia, is an excellent method for warmer environments. The history of the method extends bak to late 1800's early 1900's. It is not a variation on hot water pastry. Most people are aware of Shortcrust pie dough methods that involve cutting the fat into the flour THEN adding the liquid, i.e. water is the variable in the method. With the Creaming Method, flour is the variable in the method. Typically you take all your liquids and fats and 30-50% of your flour and combine them, mixing until smooth and clear. A stand mixer is a very useful item here. Once the moist dough is clear, the rest of the flour can be added piecemeal until a dough of the desired firmness comes together. Once reached, stop. No more mixing. Set Piebase dough aside to rest for aprox. 2 hours before pinning out. Once made up in your favourite pie form, with desired filling, and with a top of same, or other, pastry, set the pie aside for at least one hour to rest before baking. This is necessary to combat possible shrinkage issues. Enjoy.
Before blind baking, or before normal filling and baking?
Hi folks, I searched here for mention, but didn't pull anything along these lines. So I want to ask, should/could7would/can I post my recipe variation of the Lufthansa Cocktail here? I discuss its history on my blog, and the rationale behind my recipe for it, but I would love if anyone remembers the original, and is a keen mixologist, would be willing to weigh in on whether its a hit or miss. The other reason I think it shuld be in EGullet's recipe archive is, as far as my father-in-law says, there is a recipe out there but its selling for 150€ or so. Which, I think is having a bit of a lend, if you ask me. So, does it belong here and is it worth discussing?
Me too. yeah, 30 something years ago I was just completing high school, and its a real challenge for me just to remember what the local hamburger tasted like. I ate plenty of them, but never drank a Lufthansa Cocktail. Had I been old enough and able to enough to fly Lufthansa, it would've only been a once off affair, so I can understand the nostalgia would definitely get in the way, unless of course it was truly exceptional. So exceptional, they felt the need to change it, twice. Recipe now in the Recipe collection.
This recipe is inspired by the Original Lufthansa Cocktail, not the present day commercially available version, and should end up around 30% abv. For a full history about this recipe and the original that inspired it, please visit my blog, Villa Tempest. Ingredients: 250ml Rosé Vermouth 370 ml Apricot Schnapps/Brandy 75 ml Framboise/Raspberry Eau de vie 20 ml Orange Bitters 55 ml Elderflower Syrup Method: Combine all the ingredients, mix well and bottle. Makes 1 x 750ml batch. Serving Suggestion: To 2 full measures of Liqueur add an equal portion of well chilled Sekt or Champagne. Serve in a tumbler over ice, or in a saucer rimmed with a lemon segment and dipped in sugar. Garnish with a slice of lemon, or a cherry.
Correct. I'm sorry if I let that question pass, perhaps I should have addressed it. What are YOUR favourite 3-4 home-grown fast foods? What do you miss when you travel, extensively, even if it is cross-country or interstate? In China & Vietnam, I missed meat pies, chiko rolls, & dim sims, but most of all, Cheese. So, in China I developed a method of making fresh cheese from UHT milk. In Vietnam, I started a made-to-order Pies, Pasties, Sausage Rolls business and added a Weekend Farmer's Market Grill Station where I developed a Vietnamese variation of the Philly Cheesesteak sandwich, using all local ingredients sourced from the Farmer's Market. Every time I go back to Australia, a Four'n Twenty meat pie, a chiko roll, and a couple of steamed dim sims are always on the lunch menu in the first couple of days. So, why reverse engineer these commercial nightmares? Because they are a deep and integral element of my childhood. They are the comfort foods that remind me of home, happiness and all that was good in the world. Can I make better quality versions? Absolutely. But, understanding the fundamental elements of the pastries that go into making these items… and the pastry is absolutely integral to the memory of these items: the tactile feel in the hand, against the tongue, resistance to the teeth, and all the rest. The filling is not as important, although it does present its own interesting challenges, as well as tangents into molecular gastronomy, regarding emulsions & thickeners, etc. Lastly consider, why do people bother to try and recreate the "Original" Kentucky Fried Secret 11 spices and herbs? Why do people want to know how to make Chinese hand pulled noodles? Why to people want to recreated authentic Peking Duck, Tandoori bbq, Nan Bread... (the list is long.) For me? The point is in the challenge, in making it right, and to the standard as I remember it, to say, ahhh! that's it! So, this is the foundation, from which the stepping stones to something more personal and possibly better starts.
The single biggest issue bothering me with this, "dough" is its external texture. Have you seen my video autopsy of the product? It shows the texture very, very clearly. My latest insight, is this. If after various methods of making dough does not produce a physical texturisation of the outside surface of the dough when immersed in hot fat, then the texture, logically, is developed in some other way. I postulate the following: After making the dough, it is dampened, then rolled in wheat cereal (semolina) and shaken off. This is then misted and held moist for an hour, which would result in the semolina swelling. Drop this moist surfaced product into hot oil and explosive steam texturisation, along with the soggy semolina getting cooked in place, might just result in the texture I'm trying to reproduce? That's where I'm headed next. Thanks for all of your insights.
rather interesting medium, thanks for the link. Yes. And Spring Rolls, and Vietnamese Spring Rolls, and the fresh ones (nem) also. no bearing on this though. This is not an Asian copy, but something else that came about because of Asian Spring Rolls being too dainty and delicate in 1950's Australia, i.e. not substantial and robust enough. That being said, similar issues apply to managing steam buildup inside the roll. That's why I suggested the thin side caps may function as a steam release mechanism. Now, lecithin used to emulsify the fat that goes into the dough, will also impact the dough characteristics, toothiness etc., as you mentioned. So, add it to the flour, or to the fat and water? Choices. Tumeric is not an ingredient. I used as a coulorant substitute = failure. No Problem.
Good suggestions, Lisa. I have tried to find some videos, indeed I did find one about Simplot Australia, but unfortunately it was rather cautious about showing various product under manufacture, and was no help in this case. In what proportion is the Lecithin used in pastry doughs? That would be a useful ratio for determining a rough percentage of it in this product. In the meantime here are a few pics from the last few days efforts: Theme & Variations in basic egg batter dough. Simple samples for frying Nice dough, but the wrong texture. splits occurred due to sitting on a rack prior to frying. Lecithin In dough. Today's Effort. The setup. Pasta dough sheeter for rolling dough 15cm wide. Substituted tumeric and sweet paprica for the food coloring. Too yellow! Did lend a nice Indian-esque taste to the pastry though. Surface response to frying. Still not right. The seam here tended to pull apart as the tube and contents heated up. It occurs to me that the painted end serve a very particular purpose. I've always wondered why they always seemed a little broken open? Perhaps they're acting as pressure relief vales to stop the seam from splitting? This time I decided to knock up some savoury filling to snack on along the way. Note the variation in doneness of the dough. The dough was double rolled resulting an an inner and outer layer, which on one roll split completely. However, it is starting to lookp romising as to how the real product's dough has a similar variation in doneness. Notes: Pastry outer was crisp and as you would expect from a really short dough that's been fried, thus is not like the original. The surface of the original appears, now, to not have been produced as an effect of frying: there are too many crags to the surface to be accountable to just blister formation. Tumeric is not a substitute for synthetic food coloring, plus I feel it quite a lot effective, too effective in this case. In future efforts, I'll leave the coloring out completely. The tubes need to have the ends painted rather than crimped closed as steam inside the tube tends to work against the sealing of the seam. Have to try this again, with a thicker dough sheet, and also substituting egg yolk for lecithin. But how to get the texture?
I hear you but I think you might be putting the cart before the horse, so to speak. This product is 20cm long and roughly 4-5 cm in diameter, so extrusion effects may impact dough characteristics, but this is not an extruded product its rolled, cut and possibly manually finished. Since the seaming of the dough is straight and not spiralled, I do not think that the product is rolled in a single industrial length and then cut, I believe it is cut to length and then folded/rolled. Be that as it may, industrial commercial processes being forever interesting for the curious; this product started on a home kitchen bench, and then was scaled up for manual production long before it ever became an industrially machined product. This means that the recipe would have also been modified to meet the demands and rigours of industrial processing. Hence it is no longer an "egg batter dough." Believe it or not, the minutae of this process keeps me tossing and turning all night. Last night more so than usual. Lecithin... Here are my thoughts. (..and we touch on Molec. Gast. here, woo hoo! ) Lecithin is an emulsifying agent, that helps to keep oil suspended in water. When we make shortcrust pastry, we use flour to coat the fat to help suspend it in the flour water dough and keep it in place. If we take this to be a type of deep fried pie dough, a very short dough, then I posit that oil water and lecithin are blended to make a stable emulsion, seasoned flour is then added to the emulsion to form a soft dough, the dough is processed in the normal manner. If we take this idea back to the home kitchen to explore processes it might replace, the only thing I can think of is using egg yolk to form a mayonaise with the animal fat, thinning that with water to enable a smooth batter to be formed and then thickening that into a soft, pliable dough. I have both lecithin and eggs, so my next step is to see what comes of that. Thanks to one and all for being great sounding boards and helping me to focus better on this topic. I would never have even considered the Chiko Roll to a deep fried tubular "pie," not of emulsifying the fat before making the dough.


starts in couple more minutes!
Hey, Mik! How many tracks are we in?
I thought GTR was 128kbps?
takin it back old school!
Likin this track, ID someone ?
isn't it Chicane - Salt Water?
Aww...I missed it! Darn classes!
Sorry I missed this one, hopefully you got it recorded!
This is some SICK sh*t right here folks!


text:
Best Goal Scorer at Euro Soccer Championship to Get NFT Trophy From Gazprom
The player with the best goal at Europe's international soccer championship this summer will be awarded a special prize. European football's governing body, UEFA, and the tournament's sponsor, Russia's Gazprom, are behind the initiative to present the winner with an NFT trophy.
UEFA, Gazprom to Award Best Goal Prize at Euro 2020
The unique prize will be awarded as part of a sponsorship agreement with the Russian energy giant, which UEFA and Gazprom recently extended for another three years. The deal covers two European national football team finals as well as the Champions League, Europe's most prestigious professional soccer club tournament.
The non-fungible token (NFT) will represent an original artwork by a famous Russian artist that will be created at the fan zone in Saint Petersburg. Russia's second-largest city will host seven of a total 51 matches at UEFA Euro 2020 to be played in a dozen different cities across Europe. The tournament was postponed last year due to the Covid-19 crisis but retained its original designation.
The organizers plan to destroy the physical artwork but a fragment will be kept and given to the winner of the "best goal" trophy. "The artwork would be scanned to 3D animated video, which becomes the basis for creating an NFT token," Gazprom said, quoted by Associated Press. The tournament's name, the player's names and the key values of the Football for Friendship program will be coded into the NFT, the company detailed.
Winner to Be Awarded NFT Prize at UEFA Headquarters
Euro 2020 is scheduled to take place June 11 – July 11 this year with the participation of 24 national football teams. The games will be hosted by 11 cities in 11 UEFA countries to celebrate the 60th birthday of the pan-European soccer competition. The tournament will kick off with Italy facing Turkey at Stadio Olimpico in Rome, while the legendary Wembley Stadium in London will host the final.
The winner of the NFT trophy will be invited to receive the digital prize at UEFA headquarters in Switzerland after the tournament. As this is the first time UEFA awards the scorer of the best goal in the championship, the organization is still mulling over the precise criteria it's going to apply to evaluate contenders. The trophy will be delivered using a hardware crypto wallet, Gazprom revealed.
UEFA and Gazprom extended their partnership to include the Euro 2024 competition. The agreement also covers the UEFA Champions League where the European football governing body cooperates with the Russian energy monopolist since 2012. As reported by sports news outlets, Gazprom holds the sponsorship rights for the UEFA Super Cup, the UEFA Champions League futsal finals and the UEFA Youth League finals as well.
What are your thoughts on UEFA and Gazprom awarding an NFT trophy at Euro 2020? Tell us in the comments section below.
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For those with kids, there's a lot of family-friendly competition at this time of year. For everyone else looking for light-hearted spectacle, Aquaman was the choice, which is a big reason for its current reign here. The crowd-pleaser is #1 for the third week in a row, but can M. Night Shayamalan's Glass break its streak this weekend?


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Career Technical College in Monroe, Louisiana offers dental assistant certification programs for those that are interested in this rewarding career. For information on the types of courses that are available at Career Technical College, please call Kelli McCollough at (318) 323-2889 or by email at kelli.mccollough@careertc.edu. Additional school information is available below.


Assist with the operational integrity of the Mining department as required; to achieve safety, environmental, quality, costs, production and continuous improvement targets.
Actively participate in set policies and procedures.
Actively participate in continuous improvement initiatives.
Attention and compliance to established safety rules and guidelines is paramount.
Collaborative work style – willing to participate in solving problems.
Positive outlook with good interpersonal skills.
A record of excellent attendance.
Ability to stay alert and pay attention to detail during all hours and weather conditions encountered during a shift.
This is a camp based position, with bus transportation provided from Prince George, Mackenzie and Fort St James.
The company is committed to high quality safety, environmental and continuous improvement practices and applicants should be able to demonstrate shared values in this area.
This position offers a competitive salary and benefits package in line with qualifications and experience.
Please go to www.centerragold.com/careers to submit your resume.


The 1950s was the golden age of the recorded jam session. Although jams had been part of jazz since at least the 1920s, the rise of the Lp meant that in the 1950s recordings were no longer limited to just three minutes apiece. Whether it was the Norman Granz jam sessions and his live Jazz At The Philharmonic concerts, or a series of jam sessions led by Gene Ammons and Buck Clayton, musicians were finally free to stretch out and challenge each other on records.
Of all of the jams, Johnny Griffin's A Blowing Session has a special place in jazz history. It is the only time that Griffin, John Coltrane and Hank Mobley met up on record. Although they all played tenor, each of their sounds was distinctive and quite different from each other on this 1957 set. Griffin is a powerhouse, able to play very fast lines with passion and brilliance. Coltrane is a searching innovator, pushing ahead and constantly Coming up with new ideas.
Mobley, who could have been easily overshadowed by the other two, wisely chose to play the opposite of the other tenors, leaving more space and creating melodic lines that are full of subtle surprises. With trumpeter Lee Morgan also contributing some fiery ideas and the all-star rhythm section never letting the music coast, the three tenors created a jam session classic and one of the most exciting recordings of the decade.
See more Johnny Griffin records here.


When you see cakes like these, only then do you realise just how few opportunities there are to enjoy such culinary delights. Actually, when we look at many of these cakes, it isn't just about the baking. And so when is a good time to create one, or order one from your local cake store? Well we reckon that keeping these just for children's birthdays would be a shame. Are they really only for children, or can anyone with an inner child have one too? Why can't the cakes be for anniversaries, or maybe a graduation cake with Mickey Mouse wearing a mortar board? How about a Mickey and Minnie Mouse engagement cake, or even wedding cake? Wow! Imagine the look on guests' faces when you reveal something totally different to a triple-tiered white frosted cake. And what about the size? There is no reason why any Disney cake can't be as small or as big as you want. Examples here run from single- to four-tired examples. Did you notice though – there were even some Disney cupcakes in the background of one cake….the ideal cake for one!
But back to this wonderful and imaginative array of designs. It seems that without doubt Mickey and Minnie Mouse are still all-round favourite Disney characters. We love the variety of styles and ideas behind all the cakes relating to them – we thought the birthday cakes for Brayden and Kaylanis particularly special. We were also struck at the accuracy of a few other cakes, including Mozay's Rapunzel cake and the incredible amount of work which went into Le Torte di Renato's Snow White tiered cake. I couldn't bring myself to eat any of the characters or animals though! It is especially hard to believe that the birthday cake for Mom and Auntie is actually real it is so perfect. What we do reckon though is that because the character is Mrs Potts from Beauty and the Beast, Mom and Auntie both enjoy a good cup of tea!


text:
Lori Armstrong Halber
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NLRB ends long-time standard which protected obscene, racist and sexually harassing speech in connection with Section 7 activity
By Lori Armstrong Halber & Raeann Burgo on 22 July 2020
The National Labor Relations Board (the "Board") issued a decision on July 21, 2020, which will aid employers in their ability to discipline or discharge an employee who engaged in abusive or offensive conduct in connection with protected concerted activity. In General Motors LLC, 369 NLRB No. 127 (2020), the Board modified its standard for determining under what circumstances profane language or sexually or racially offensive speech loses the protection of the National Labor Relations Act (the "Act").
Before today, there were several circumstance-specific standards used by the Board in determining whether an employee was lawfully disciplined or discharged when they made profane, racist or sexually harassing comments in connection with Section 7 activity. There was one standard for workplace confrontations with supervisors or managers as applied in Atlantic Steel. A second standard was used for examining social media posts and most other interactions between employees, referred to as the "totality of circumstances." Still, another standard was used when offensive statements or conduct occurred on the picket line, as set forth in Clear Pine Mouldings. All of these standards assumed that the employee's Section 7 activity was inseparable from the abusive comments and conduct. Additionally, in many circumstances the outcome of those cases conflicted widely with an employer's obligations under federal, state and local discrimination laws.…
Continue Reading NLRB ends long-time standard which protected obscene, racist and sexually harassing speech in connection with Section 7 activity
Posted in Employment & Labor (U.S.), Labor Relations, Workplace Laws and Regulations
EEOC provides updated guidance related to excluding high-risk workers, required accommodations, and pandemic-based harassment
By Lori Armstrong Halber & Leora Grushka on 16 June 2020
As we previously posted, the Centers for Disease Control and Prevention (CDC) CDC recently issued guidance on reopening the workplace. In its latest update on June 11, the Equal Employment Opportunity Commission (EEOC) updated its COVID-19 Frequently Asked Questions (the Guidance) to provide further guidance on returning employees to the workplace. Notably, the Guidance covers (1) the return of high-risk workers to the workplace, (2) how to properly handle COVID-19-related accommodations requests, and (3) how to appropriately respond to pandemic-related harassment. As we discussed in our last post, employers should be wary of toeing the line on the issues highlighted below, as they may become prevalent in the wave of litigation expected to arise in the wake of the pandemic.
Employers may not involuntarily exclude older or pregnant workers from the workplace
In its updated Guidance, the EEOC cautions that the Age Discrimination in Employment Act (ADEA) – which prohibits discrimination in the workplace against individuals aged 40 and older – does not permit an employer to involuntarily exclude an employee from the workplace based solely on their age, "even if the employer acted for benevolent reasons such as protecting the employee due to a higher risk of severe illness from COVID-19." The Guidance specifically pertains to employees aged 65 years and older, who are considered by the CDC to be at a higher risk of serious illness due to COVID-19. Moreover, the EEOC has stated that employers may still provide flexible working arrangements for workers aged 65 and older, and that doing so will not be viewed as treating younger workers (ages 40 to 64) less favorably.
Additionally, under Title VII of the Civil Rights Act (Title VII), employers are prohibited from involuntarily excluding from the workplace, furloughing, or placing on leave, pregnant employees, even if the intent behind the decision is to protect the employee's health and safety.…
Continue Reading EEOC provides updated guidance related to excluding high-risk workers, required accommodations, and pandemic-based harassment
Posted in COVID-19/Novel coronavirus, Discrimination, Employment & Labor (U.S.), US Alert, Workplace Laws and Regulations
Expanding the definition of sex: SCOTUS rules employers cannot discriminate based on sexual orientation or gender identity.
By Lori Armstrong Halber & Gavin Carpenter on 15 June 2020
On June 15, 2020, the U.S. Supreme Court issued a landmark decision in Bostock v. Clayton County, Georgia, No. 17-1618 (U.S. Jun. 15, 2020), which held that an employer who fires an individual merely for being gay or transgender violates Title VII of the Civil Rights Act of 1964. In a 6-3 opinion authored by…
Posted in Discrimination, Employment, Employment & Labor (U.S.), LGTBQ+, Supreme Court, US Alert, Workplace Laws and Regulations
Philadelphia councilmembers propose bill to increase paid sick leave for many federally excluded employees
By Lori Armstrong Halber & Gavin Carpenter on 28 May 2020
On May 1, 2020, Councilmember Kendra Brooks (At Large) announced a proposed bill, co-sponsored by Helen Gym (At Large) and Bobby Henon (6th District), that would increase the amount of paid sick leave available to workers who continue to physically report to their jobs during a "public health emergency." This bill comes on the heels of much outcry from state and local officials hoping to address the fact that millions of workers have been excluded from federal emergency paid leave during the COVID-19 pandemic. While the Families First Coronavirus Response Act (FFCRA) and the Coronavirus Aid, Relief, and Economic Security (CARES) Act create certain emergency sick time provisions for workers, these statutes exclude many employees. In Pennsylvania alone, more than 3 million workers have been excluded the law's exemptions. The Brooks bill would certainly address these shortcomings.
Continue Reading Philadelphia councilmembers propose bill to increase paid sick leave for many federally excluded employees
Posted in COVID-19/Novel coronavirus, Employment & Labor (U.S.), Pennsylvania Employment Beat, Sick leave, Workplace Laws and Regulations
Employers Beware: Post-pandemic litigation traps
By Lori Armstrong Halber & Leora Grushka on 28 May 2020
As shutdown orders begin to subside and states across the nation take steps toward reopening, employers should prepare for a potential spike in employment claims arising out of new legislation, the application of existing laws to novel workplace circumstances and a sudden downturn in the economy. Below is a summary of some of the claims that employers can expect to receive in the coming months.
Claims stemming from layoffs, furloughs and recalls to work
Employers may see claims brought by individuals who allege that they were not given proper notice of, and/or were discriminated against, in an employer's selection of employees to terminate, furlough or recall following the onset of the COVID-19 pandemic.
Federal Worker Adjustment and Retraining Notification (WARN) and parallel state "mini-WARN" acts generally require covered employers to provide advance notice (usually 60 days) of a mass layoff or a significant reduction in hours. As a result of the shutdown orders across the country, many non-essential businesses were abruptly forced to significantly slow or completely halt operations. Consequently, these businesses were forced to furlough or lay off their workforces with little or no notice. Employers that were unable to give requisite WARN notice (or gave no notice at all) may see an influx of claims seeking potential damages for back pay and fringe benefits for each day of violation, as well as for civil penalties. Unfortunately, the U.S. Department of Labor has yet to provide clear guidance as to whether the unforeseeable business circumstances or natural disaster exceptions will apply to businesses impacted by these shut-down orders.
Continue Reading Employers Beware: Post-pandemic litigation traps
Posted in COVID-19/Novel coronavirus, Employment & Labor (U.S.), Workplace Laws and Regulations
CDC issues new guidance on reopening the workplace
The U.S. Centers for Disease Control and Prevention (CDC) recently released new guidance (the Guidance) and a flowchart (the Flowchart) detailing how states can safely reopen businesses and schools in the wake of the COVID-19 pandemic. The 60-page guidance document covers a wide range of topics, including surveilling, contact tracing, and controlling COVID-19 cases.
The Guidance provides generalized recommendations, while simultaneously cautioning employers to tailor the Guidance based on the state and industry within which the employer operates. For each set of recommendations, the CDC creates a three-step program to safely scale up operations, with Step One requiring the most stringent measures of mitigation and Step Three requiring the least. The Guidance also provides more specific recommendations that highlight additional considerations for reopening mass transit, childcare programs, day camps, restaurants, and bars, as well as businesses that employ workers at high risk for severe illness due to COVID-19.
Continue Reading CDC issues new guidance on reopening the workplace
What comes next: Reopening the workplace after COVID-19
By Lori Armstrong Halber & Mark S. Goldstein on 24 April 2020
In light of the COVID-19 pandemic, many U.S. businesses remain shuttered or operating at reduced levels. While the ultimate decision to allow employees to return to "in-person" work will likely involve a staggered, multi-faceted, jurisdiction-by-jurisdiction approach, on April 16, 2020, the federal government nevertheless announced a three-phase plan for "reopening America," including guidance for state and local officials.
In the first phase, businesses are encouraged to continue remote work, returning to "in-person" work in phases. For businesses that do reopen "in-person" operations, common areas should remain closed and strict social distancing protocols should be enforced. Non-essential travel should remain limited. Special accommodations are recommended for workers who are at high risk. In the second phase, business should continue to encourage remote work and, for "in-person" operations, keep common areas closed. Moderate social distancing protocols should be enforced and businesses can resume non-essential business travel. Special accommodations for high risk workers should continue. During the third phase, in states and regions with no evidence of a rebound of COVID-19 cases, employers can resume unrestricted "in-person" staffing of worksites.
Continue Reading What comes next: Reopening the workplace after COVID-19
National Guard members are protected under USERRA – What employers need to know about employees in the National Guard
By Lori Armstrong Halber on 4 April 2020
On April 1, 2020, U.S. Defense Secretary Mark Esper said that states have the option of using the National Guard to enforce stay-at-home orders amid the coronavirus pandemic. He compared having the National Guard deal with the coronavirus to its duties when a hurricane or another natural disaster strikes the country, saying the force would be used to curb the outbreak's effects.
How does this affect employers? National Guard members (and National Disaster Medical System reservists) are protected under the Uniformed Services Employment and Reemployment Rights Act (USERRA). USERRA, which applies to virtually all U.S. employers, regardless of size, and covers nearly all employees, including part-time and probationary employees, protects the job rights of individuals who voluntarily or involuntarily leave employment positions to perform service in the uniformed services. Under the Public Health Security and Bioterrorism Response Act of 2002, certain disaster response work (and authorized training for such work) is considered "service in the uniformed services." Uniformed service includes active duty, active duty for training, inactive duty training (such as drills), initial active duty training, and funeral honors duty performed by National Guard and reserve members, as well as the period for which a person is absent from a position of employment for the purpose of an examination to determine fitness to perform any such duty.…
Continue Reading National Guard members are protected under USERRA – What employers need to know about employees in the National Guard
Posted in COVID-19/Novel coronavirus, Employment & Labor (U.S.), Labor Relations, Workplace Laws and Regulations
Responding to COVID-19 in a unionized workplace
By Lori Armstrong Halber, Tom Posey & Brenda Rosales-Carrillo on 2 April 2020
While all employers are facing an unprecedented whirlwind of rapidly changing circumstances as a result of the COVID-19 pandemic, employers with unionized workforces face additional challenges as they take action in response to the outbreak while trying to avoid running afoul of the requirements of their collective bargaining agreements and the National Labor Relations Act (NLRA). Here are a few suggestions for employers to consider as they navigate this new landscape.
Continue Reading Responding to COVID-19 in a unionized workplace
NLRB extends effective date of its final rule modifying representation case procedures – Now effective May 31, 2020
By Lori Armstrong Halber, Tom Posey & Gavin Carpenter on 2 April 2020
On March 24, 2020, the National Labor Relations Board (NLRB) decided to postpone the effective date of its final rule modifying the Agency's regulation on union representative-case procedures, from April 16, 2020 to May 31, 2020, in order to facilitate the resolution of legal challenges.
The NLRB's final rule, which rolled back some of the burdensome requirements of the "quickie election" rule issued under the Obama Administration, was published on December 13, 2019. Many employers argued that the original quickie election rule stripped them of the proper due process that they should have been afforded when served with a union representation petition. Further, employers complained that the rule inherently shortened the election campaign timeframe and impeded those employers that had hoped to give employees guidance about union representation, leaving such employees with substantially less time to consider important facts necessary for making a thoughtful choice during a union election.
Continue Reading NLRB extends effective date of its final rule modifying representation case procedures – Now effective May 31, 2020


Hi! Like everything else, all of this is a work in progress. But welcome. Make sure to mark July 14, 2014 on your calendars! Thanks for all of the support.
Mary I love the slideshow! You other comment says she's your biggest fan...she doesn't know that, I could weigh more than her. Anyway, you know how I feel about this whole book thing....You are fabulous and I am so excited for you, for us, for everyone that will get to read Dusty...and everything you write after that!


Photos that have any form of stiletto's, pumps or high heels showing or exposed within the picture. Most ideal would be pictures of close ups that focus specifically on the shoes.
Feel free to join up and add photos that meet the overview requirements of this group. This group is intended to celebrate the beauty, grace and power of the stiletto whether on its own or gracing the feet of female wearers. Please note again that your pictures should include any form of stiletto's, pumps or high heels within the picture to qualify for this group.


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William Robert Graham (born June 15, 1937) is an American physicist who was chairman of President Reagan's General Advisory Committee on Arms Control from 1982 to 1985, a deputy administrator and acting administrator of NASA during 1985 and 1986, and director of the White House Office of Science and Technology Policy and concurrently science adviser to President Reagan from 1986 to 1989. He then served as an executive in national security-related companies.

Born in San Antonio, Texas, Graham received a B.S. degree in physics from the California Institute of Technology with Honors in 1959. In addition, he earned an M.S. degree in engineering science in 1961, and a PhD in electrical engineering in 1963, both from Stanford University.

Graham served three years active duty as a project officer with the Air Force Weapons Laboratory at Kirtland Air Force Base, Albuquerque, New Mexico, directing a group conducting experimental and theoretical research on strategic system survivability.  Graham later spent six years with the Rand Corporation in Santa Monica, California, and jointly founded R&D Associates in 1971.

In 1980, Graham served as an adviser to presidential candidate Ronald Reagan and was a member of the President-elect's transition team. From 1982 to 1985, he served as chairman of the General Advisory Committee on Arms Control and Disarmament, having been nominated by the President and confirmed by the Senate in 1982. While chairing the General Advisory Committee, he led the preparation of the report "A Quarter Century of Soviet Compliance Practices Under Arms Control Commitments: 1958-1983", which was submitted to the President and to Congress in 1984.

On September 12, 1985, Graham was nominated by President Reagan for the position of Deputy Administrator of NASA.  He was confirmed by the United States Senate on November 18, and sworn in on November 25, 1985.  For a period from December 4, 1985, to May 11, 1986, Graham served as acting Administrator of NASA following the resignation of James M. Beggs.  It was on his watch as acting administrator that the Space Shuttle Challenger was launched in frigid weather, causing o-rings to fail and destroy the ship.  Graham left NASA on October 1, 1986, to become director of the White House Office of Science and Technology Policy (OSTP). On October 16, 1986, he was sworn in as director of OSTP and concurrently as science adviser to President Reagan, positions he held until June 1989, when he left government service to join Jaycor, a high-technology company headquartered in San Diego, California. He later served as the chairman and CEO of National Security Research, Inc. from 1997 to 2005.

Graham has also been a consultant to the Office of the Secretary of Defense and served on many international and national boards and advisory groups, including the National Academy of Sciences/National Research Council Committee on Undersea Warfare and Board on Army Science and Technology, the Air Force Science Advisory Board Task Force on Manned Strategic System Vulnerability, the U.S.-U.K. Joint Working Group on Atomic Weapons, the Defense Nuclear Agency Scientific Advisory Group on Effects, and the Defense Science Board System Vulnerability Task Force and Associated Task Forces. He was a member of the Defense Science Board from 2001 through 2008 where he led several studies, and was also a member of the State Department's International Security Advisory Board from 2006 through 2008.

In 1998, Graham served on the Rumsfeld Commission, which investigated the ballistic missile threat to the United States for the Congress, and in 2000 served on the Commission to Assess United States National Security Space Management and Organization, also mandated by Congress. He chaired the statutory Commission to Assess the Threat to the United States from Electromagnetic Pulse (EMP) Attack from 2001 through 2008, which issued several reports, including a report entitled "Critical National Infrastructures" in 2008.

EMP Warnings
Graham warned several times about the dangers of a nuclear electromagnetic pulse attack (EMP).

In a Congress hearing in 2008 he affirmed that about 90 percent of the US population could perish during such an attack: "We think that is in the correct range. We don't have experience with losing the infrastructure in a country with 300 million people, most of whom don't live in a way that provides for their own food and other needs. We can go back to an era when people did live like that. That would be - 10 percent would be 30 million people, and that is probably the range where we could survive as a basically rural economy."

In a 2017 article he warned about the strategic significance of North Korean satellites' ability to generate an EMP attack, as well as widespread ignorance about an EMP.

References

External links
 NASA biography

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1937 births
21st-century American physicists
Administrators of NASA
California Institute of Technology alumni
Deputy Administrators of NASA
Living people
RAND Corporation people
Reagan administration personnel
Stanford University alumni
Directors of the Office of Science and Technology Policy


SpaQ offers a spa treatment service with a difference, rather than booking your spa treatment ahead of time, you just book in your spa time and then with the help of your therapist you can choose a treatment experience when you arrive! Of course if you know what you want, you are more than welcome to book your treatment in advance.
Some of the treatments on offer include: Body exfoliation and masks, facial therapy, massage therapy, nails, sunless tanning, grooming and waxing.
Complimentary to all SpaQ guests is their Hammam inspired steam and ice room. The hot and cold therapies has an unwinding effect before your treatment begins – so be sure to allow time to immerse yourself in the experience.
SpaQ Surfers Paradise is located at QT Gold Coast, 7 Staghorn Avenue – just a 5 minute walk from your Surfers Paradise accommodation at The Shore Holiday Apartments.