text:
This is Us: Emma Price
Hélène Coelho 13th January 2021
Emma has the sort of dynamic personality that radiates warmth even through a Zoom screen. She is the Senior Corporate Marketing Officer but has worked in various departments since joining the University of Bradford in 2013, amassing some great memories and experiences over the years.
How would you describe your role in a couple of sentences?
I'm quite new in this role as Senior Corporate Marketing Officer, it's split half and half between corporate and commercial marketing.
The corporate element encompasses supporting our vision and values and making sure that comes through with everything we do like Shirley Congdon's speeches, for example. The commercial marketing side of the role includes things like supporting the gym, nursery, and all other commercial outlets to improve their reputation, presence, and profit.
I've actually been at the university since 2013 so have done a few roles including Alumni & Development, Press, Engineering & Informatics, Advertising and Campaigns. I've got quite a broad view of the university! I've always had a passion for brand and campaigns. It's an interesting product that we're communicating with many different facets to it so it's still a massive change even moving around the same organisation.
How has the lockdown affected you & your work?
It has been a big change for me, I'm a very sociable person. I often find new projects by having open conversations with people around the office and finding out what they're working on and find new angles on things.
At the beginning, I felt a bit like a lost part but when I realised, I was having the same conversations with the same people all the time, I decided I had to make a more considered effort to chat to people I hadn't spoken to in a while. Since then, I've found it has felt more collaborative again.
What exciting projects are you working on right now?
We have rebranded Unique Fitness which is the gym, and we're finishing the roll out of that at the minute which is exciting for me because I love branding.
In December, we launched the 'Emergency COVID-19 Student Hardship Fund'. We've got big hopes for this because a lot of our students come from poorer socio-economic backgrounds which means they are less able to rely on their parents for support, they're more reliant on jobs which may not be available right now and their parents might be in a similar situation. A lot of us had part-time jobs alongside our studies but 0-hour and low hour contracts that students normally get working in shops, bars and restaurants are just not available at the moment.
It's an important campaign and it's always great to know that your work has real-world impact, and it matters. I've been supporting the development team with this project so definitely can't claim credit for that, I've just facilitated it.
A highlight of your time on campus/ in role so far?
I think one of the highlights is definitely being part of the graduation ceremonies. It's sad that we're not having physical ceremonies this year but the team have done a really good job with putting on a virtual celebration. Another is the Team Bradford Tournament. It's just the best team building experience. I always love that we get to mix with students because it's important to keep us all connected as they're at heart of what we do and those spontaneous conversations often propel a lot of my work for the rest of the year. Also, about five years ago, I met Darth Vader on campus! It's not every day that you get to walk around with Stormtroopers and Darth Vader, that was cool.
A funny/ embarrassing story from your time on campus?
Let me think, I can only think of the tug of war at the end of the Team Bradford Tournament. It's the big finale for all the teams. I can be quite competitive and stubborn and like to think of myself as strong, but we had poorly resourced our team for this round! We'd used our strongest people in the game before so they needed a rest which left us weaker folk to do it so we unsurprisingly went flying down the field. A photographer managed to capture the moment and it was not a pretty look!
A surprising/interesting fact about yourself?
I was born in Ceuta, in Spanish Africa. It's at the most Northern Point of Africa, just below Gibraltar. My parents were travelling at the time in a sort of hippie convoy of buses when I was born!
I think the idea that you can always do better. It can be a negative if you beat yourself up about it but I never get to a point when I'm 100% done, I'm constantly looking to do better. I'm also very lucky because I'm most inspired by the good, inspiring and warm people around me.
If you could give a piece of advice to your younger self, what would that be?
Just to have more confidence and believe in yourself. Stress less about the smaller things. The most successful people in the world are less concerned with that and filled with self-belief.
If you could time travel 100 years, would you go into the past or the future? And why?
With the last five years we've had in terms of the political situation around the world, I would go to the past. First of all, it's risk-averse but also, I'd like to see animals and bits of nature that we've since destroyed.
What are you fearful of in the future and what are you hopeful for?
It's probably the widening divide between the socio-economic cultures around the world; the poor are getting poorer and rich are getting richer. That widening gap is what worries me. Especially this horrible trend you see on social media of people being proud of their massively imbalanced way of life and flaunting when there are so many people struggling in the world. And, the polarisation of different political opinions and everything that comes with that divide. I think that influences how there's an echo chamber issue where we become more polarised and less capable of listening to others' opinions. That's what we need to overcome.
I'm hopeful that younger generations are more aware, more switched on about the dangers of echo chambers and judging others. They're more socially aware and I hope in the future there will be more acceptance and diversity. I think it's happening and that's positive.
What question are you never asked that you wish you were?
'Do you want a Pepe's?' which is the take-away from across the office (lots of laughter). They do chicken and peri-peri fries, it's very nice. In fact, it's my first time being in the office in a long time so I've had some today to celebrate.
If you enjoyed getting to know Emma, you will love the rest of the 'This is Us' series. Check out my previous chats with Neema and Leanne and stay tuned for more coming soon!
'This is Us: University of Bradford" is an explorative blog series with the aim of shining a light on the people that make up our vibrant university campus community, where Theatre in the Mill is located. Through these blogs, you will get to know a little more about the humans behind the institution; their stories, hopes and aspirations.
Also, I always appreciate feedback so if you have any ideas that would enhance this blog series, feel free to drop me a line – h.m.p.coelho@bradford.ac.uk .


text:
Q: Display a picturebox from a form in usecontrol I need to display the picturebox that is formed in the main form in the usercontrol, but also save subscriptions to this picturebox.
In this class, I fill in the fields and then use foreach to pass the picturebox to the usercontrol
public class UserCtr
{
    public event Action<List<Users>> ClickPicture;
    public event Action<List<Users>, Group> DoubleClickPicture;
    public Group group { get; set; }
    public PictureBox picture { get; set; }
    public List<Users> users { get; set; }

    public UserCtr(Group group, PictureBox picture, List<Users> users)
    {
        this.group = group;
        this.picture = picture;
        this.users = users;
        this.picture.Click += PictureClick;
        this.picture.MouseDoubleClick += PictureDoubleClick;
    }
    private void PictureClick(object s, EventArgs e)
    {
        ClickPicture(users);
    }
    private void PictureDoubleClick(object s, EventArgs e)
    {
        DoubleClickPicture(users, group);
    }

}

foreach loop
foreach (var item in groups.users)
        {
            item.picture.Image = yellow;
            panel.Controls.Add(new UserControl1(item.picture)
            {
                Text = item.user.Name,
                //pb = item.picture
        });
        }

My usercontrol
   public partial class UserControl1 : UserControl
{
    public UserControl1(PictureBox pic)
    {

        InitializeComponent();
        Load += (s, e) => pictureBox1 = pic;
        Invalidate();
    }
    protected override void OnTextChanged(EventArgs e)
    {
        base.OnTextChanged(e);
        label1.Text = Text;
    }

}

}
The label is filled in, and the picturebox is empty

redpajama_set_name: RedPajamaStackExchange


text:
How to Submit Your Music to Record Labels?
For indie artists searching for their first record deal or artists looking to score a career-changing record deal, it can be hard to know where to start with submitting demos and getting noticed by revered record labels.
Each record label will have its preferred way of accepting new artists; there is no universal rule of thumb for the best way to submit a demo. One of the best pieces of advice we can offer is to do your research, understand what a record label wants from a submitting artist and prove why you're a good fit for that label. If your submission pitch makes it look like you've just fired off submissions in all directions, prepare for the radio silence from them.
In this article, independent artists will find helpful tips on how to make the best first impression and recognise the pitch pitfalls before falling into them.
How to Submit Your Music to Record Labels
Prep Your Demo
Whether you are contacting a major label or an indie label, you will need to have a primed and polished demo that proves why you are a good investment for the record label. Just because it is called a 'demo', that doesn't mean that is advisable to send poor-quality music to a record label.
If you don't feel that your demo reflects the best of your ability, don't send it until it does, and always avoid sending unoriginal material, such as remixes of copyrighted material. Where possible, ensure that your demos are mixed and mastered. A great way to know if your track is submission-ready is to ask for feedback from other industry contacts that are happy to give you their professional opinion.
Once the track is finished, make sure it is in the label's preferred format and it is correctly labelled. Some record labels will ask for streaming links, while others prefer MP3 files or Dropbox links.
Do Your Label Research
God may love a trier, but record labels don't, especially when artists disregard their music preferences and submission guidelines. Doing such extensive research may be time-consuming, but it is the most time-effective way of sealing a major deal.
One of the best ways to find potential record labels is to find other artists on a similar level to you or with a similar sound and submit music to their record labels. Once you have checked out your competition's labels, start curating a list of the record labels that you want to be signed by the most.
Below is a comprehensive checklist of the things that you will need to consider before submitting a demo.
o Does your music fit the label's style and genre?
o Do you fit in with the rest of the artists signed to that label?
o Do you have the right contact information?
o Do you know how to make your submission personal to that label?
o Does your submission comply with the demo policy?
o Have you got an up to date electronic press kit?
o Is your demo in the correct format?
Avoid the Common Demo Submission Faux Pas
For everything that you *should* do when contacting record labels, there are plenty more things to avoid. While it is important to try and create contacts in the industry, it is crucial to ensure that you never overstep the mark. Where possible, always use the official contact methods for A&R reps; never use their private or public social media accounts to send unsolicited demos. Usually, details on how to submit a demo are on the label's official website or their social media profiles.
Another mistake that artists make is saving their authenticity for their music and not their pitch. Keep pitches short, but don't let them fall short of wit and style – whatever your USP is flaunt it, and always create attention piquing subject lines. Perhaps the most vital piece of advice; artists should know where the line is between overselling and underselling themselves in their pitches.
After the Submission
As record labels get so many submissions, expectedly, some of them never get opened. For this reason, follow up emails are more than acceptable – if the record label permits them. Remember that it could take weeks for big record labels to get around to your submission, and never be standoffish with the record label for not getting around to replying to your submission – always keep follow up emails polite.
At A&R Factory, we bring the record labels to independent artists. A&R reps are constantly scouting our site for the next big thing; if you want us to help showcase your demo, Submit Rock Music here.
How to Submit Your Music to Record LabelsSubmit Rock MusicSubmit Your Music to Record Labels
Jay Case – Maui: Hip Hop for Nihilists
.Wav Rider shares affectional agitation with Step Away, featuring Nikki Silva
Soto – Rootstrings: Frenetically Rhythmic World Music

redpajama_set_name: RedPajamaCommonCrawl


text:
The Butcher Boy 1998
Neil Jordan and Pat McCabe, based on the book by Patrick McCabe
Stephen Rea, Fiona Shaw, Eamonn Owens, Brendan Gleeson
The antisocial son of an alcoholic father and a bipolar mother grows up in 1960s Ireland.
Set in the early 1960s, The Butcher Boy is about Francie Brady (Eamonn Owens), a 12-year-old boy who retreats into a violent fantasy world to escape the reality of his dysfunctional family; as his circumstances worsen, his sanity deteriorates and he begins acting out, with increasing brutality.
© 2022 Number 9 Films. All rights reserved. Privacy Policy.


Join us for the 3rd year as we transform our sprawling lakeside retreat in the rolling hills of Northeastern PA into a magical haven of endless music & immersive art. Anticipate hidden forests, beachfront parties, wellness workshops, outdoor activities, interactive performers & captivating experiences of all kinds. Disclosure / Big Gigantic / Sofi Tukker / Seth Troxler / FISHER / Shiba San / Damian Lazarus / Liquid Stranger/ Justin Martin / CloZee / Monolink / The Funk Hunters + more!
Includes Parking for (1) Regular Size Car at Designated Parking Area up to 18' length. Does not include admission or camping. No re-entry.
No drop offs allowed, all guests must arrive by shuttle bus to ensure efficient route to the festival!
- Hot Showers, Changing Rooms, Mirrors, Beauty Salon, boho-chic common lounge with secret guest headliner DJ sets and special treats.
- Bought in Packs of 2.
- 4 Cots or 2 double beds. Good for 4 people or two people who want a spacious tent!
- 8 Cots or 4 Double Cots. Good for 8 people, or 4 who want more living space.
Very limited car camping available. Adjacent lot, short walk into festival. One per car required.
"Private Cabin with 14 single beds, can fit up to 18-20 if you bring air mattresses, 2 private hot showers, bathrooms, electricity, front porch. These are quaint wooden cabins with some shelving and simple beds. Strictly no smoking indoors. Please bring your own bedding, and heavy duty sleeping bags as the night can be chilly.
*Does not include Festival Pass - each person in your cabin must have a 3-Day GA or VIP Festival Pass* Doesn't include parking passes. $200 security deposit will be due at check in on site. Maximum 20 people. Once purchased our cabin manager will reach out to coordinate your cabin list.
Private cabin located on the east side of lake, 5 min walk from heart of festival. Sleeps up to 14 people, 2 private hot showers, bathrooms, electricity, front porch. These are quaint wooden cabins with some shelving and simple beds. Strictly no smoking indoors. Please bring your own bedding, and heavy duty sleeping bags as the night can be chilly.
*Does not include Festival Pass - each person in your cabin must have a 3-Day GA or VIP Festival Pass* Doesn't include parking passes. $200 security deposit will be due at check in on site. Maximum 18 people. Once purchased our cabin manager will reach out to coordinate your cabin list.
Located in a beautiful private section of the campus also overlooking the lake, and a 5-minute walk to the heart of the festival.
Sleeps up to 14 people, 2 private hot showers, bathrooms, electricity, front porch. These are quaint wooden cabins with some shelving and simple beds. Strictly no smoking indoors. Please bring your own bedding, and warm sleeping bags as the night can be chilly.
Private room hotel style - good for a couple or 3 friends. Private hot shower, bathroom, electricity, front porch. These are quaint wooden cabins with some shelving and simple beds. Strictly no smoking indoors Please bring your own bedding, and heavy duty sleeping bags as night can be chilly.
Private double room hotel room style suite - sleeps 4 comfortably or up to 6. Private hot shower, bathroom, electricity, front porch. These are quaint wooden cabins with some shelving and simple beds. Strictly no smoking indoors Please bring your own bedding, and heavy duty sleeping bags as night can be chilly.
*Does not include Festival Pass* Hostel Style, Up to 14 beds per cabin.
Electricity, shared indoor bathroom & hot showers. Strictly no smoking indoors. Please bring your own bedding, and heavy duty sleeping bags as the night can be chilly.
Friend Requests: If you would like to be placed in the same cabin as your friends - please have one person purchase ALL TICKETS TOGETHER. We will accommodate requests first-come-first served based on availability). Doesn't include camping access or parking pass.
Private Cabin Sleeps up to 3 people, good for a couple or 3 friends. Electricity, front porch. These are quaint wooden cabins with some shelving and simple beds. Strictly no smoking indoors Please bring your own bedding, and heavy duty sleeping bags as night can be chilly.
NEW: The Rustic Lodge is located directly in the middle of the festival in a multi-story building. Sleeps up to 3 people. Single Room unit, private hotel room style, with 2 single or 1 double bed, private bathroom, shower, electricity. Strictly no smoking indoors Please bring your own bedding, and heavy duty sleeping bags as night can be chilly.
*Does not include Festival Pass - each person in your cabin must have a 3-Day GA or VIP Festival Pass* Doesn't include parking passes. Once purchased our cabin manager will reach out to coordinate your cabin.
The Rustic Lodge is located directly in the middle of the festival in a multi-story building. Double Room unit, private hotel room style, with 2 single or 1 double bed per room, 1 private bathroom, shower, electricity. Strictly no smoking indoors Please bring your own bedding, and heavy duty sleeping bags as night can be chilly. Can sleeps up to 6 people - comfy with 4 people.
RV Camper packages are perfect for groups that are looking for a turn-key all in accommodation at Elements Lakewood. Simply show up at the festival and you'll have a RV ready for you when you arrive! Includes 1 x Non-Slide RV , Sleeps 5-7 People, Queen Bed in Enclosed Master Bedroom plus Bunk Bed, Couch, Air Conditioning, Kitchen with fridge, microwave, sink, and dining area, Bathroom with shower.
- Access to Glamping Hot Showers, Changing Rooms, Mirrors, Beauty Salon, boho-chic common lounge with secret guest headliner DJ sets and special treats.
*Does not include Festival Pass - each person in your cabin must have a 3-Day GA or VIP Festival Pass* Doesn't include parking passes.
Once purchased please email info@elementsfest.us with the day you would like to reserve!
WAIVER AND RELEASE By purchasing tickets for and participating in the "Elements Lakewood Camping Music & Arts Festival 2019" ("Events") offered by Elements Production LLC (collectively the "Company") and its officers, directors, employees, agents, representatives, volunteers, contractors, and/or affiliates (collectively, together with the Company, "BangOn"), and in consideration for being allowed to participate in the Events, the receipt and sufficiency of which is hereby acknowledged, I agree to be bound by each of the following provisions of this waiver, release of liability, indemnification, consent to medical attention and grant of rights ("Waiver"): 1. VOLUNTARY PARTICIPATION: I understand and confirm that my participation in the Events is voluntary. I am in good health and suffer from no physical or mental condition that would make me especially susceptible to injury or disability while participating in the Events. I certify that I am physically able to participate in the Events and in any associated activity or performance, and that I have not been advised otherwise by a qualified medical professional. 2. COMPREHENSION OF RISK: I fully comprehend and accept all of the risks known and unknown, foreseeable and unforeseeable, in any way connected with my participation in the Events, including without limitation, permanent disability, injury or death. I accept personal responsibility for any liability, injury, loss, or damage in any way connected with my participation in the Events. These risks include, but are not limited to, those caused by: (a) the actions, inactions, or negligence of the organizers of the Events, (including but not limited to BangOn) and/or participants in the Events; (b) conditions of the premises or equipment used; (c) rules and regulations regarding the activities; (d) temperature; (e) weather; (f) condition of participants; (g) the widespread use by participants and by BangOn of lights, lasers, fire, pyrotechnics, flame effects, explosions, and other similar activities; (h) pedestrians and vehicular traffic; (i) food illness, allergic reactions or choking or and/or (j) any lost or stolen property or personal items of mine. I further acknowledge and fully understand that there may also be other risks that are not known or foreseeable at this time and I hereby waive and relinquish to the fullest extent permitted by law, any and all provisions, rights and benefits conferred by any law of the United States or any state or territory of the United States, or principle of common law, which governs or limits a person's release of unknown claims. 3. RELEASE OF LIABILITY; LIMITATION OF DAMAGES: I hereby forever and unconditionally release, waive and discharge (i) BangOn and its independent contractors, affiliated entities, parent companies, subsidiaries, present and former employees, owners, officers, members, managers, partners, contractors, insurers, shareholders, and directors, (ii) any entity or person owning the land on which the Events take place and their shareholders, members, parents, subsidiaries, affiliated companies, directors, officers, past and present employees, agents, representatives, successors and assigns, (iii) any Event sponsors, advertisers, Event or Premises inspectors, surveyors, insurers, underwriters, consultants or other persons or entities who give recommendations, instructions or engage in risk evaluation or loss control activities regarding the Events and each of their respective shareholders, directors, officers, past and present employees, agents, representatives, successors and assigns, and (iv) any governmental agency or municipality having jurisdiction over the Events and the location of the Events, and any employees or agents thereof (collectively "Released Entities"), from any and all rights, charges, complaints, claims, promises, agreements, obligations, damages, liabilities, controversies, suits, debts, contracts, promises, obligations, actions, causes of action and demands of any nature whatsoever, in law or in equity, costs, and expenses (including, without limitation, attorney fees) for death, injury, loss or damage of property or any loss of any other kind whatsoever (collectively "Claims") in any way arising out of my participation in the Events, including, without limitation, any and all Claims resulting from the negligence of the Released Entities. Released Entities' liability to me will be limited to actual damages arising from Released Entities' gross negligence or willful misconduct in the performance of their duties and responsibilities hereunder. All liability arising out of my participation in the Events is cumulative and not per incident. In no event shall Released Entities be liable for any special, incidental, punitive, or consequential damages or other indirect damages, even if Released Entities have been informed of the possibility thereof. 4. INDEMNIFICATION: I agree to defend, indemnify and hold harmless the Released Entities from any and all Claims as incurred of any kind whatsoever in any way arising out of my participation in the Events, whether caused by the negligence of myself or any third party. 5. PHOTO RELEASE: I acknowledge that both BangOn and other participants are using film, video, and photographic cameras at the Event, and that my image may be captured on film, video, or photographs that may subsequently be displayed or disseminated without my consent or payment of compensation to me, and I release BangOn from any liability due to such filming, photographing, or dissemination. 6. SEARCH. I acknowledge that all participants and vehicles entering the Events are subject to search at any time. 7. REVOCABLE LICENSE. Tickets, credentials, and other passes to the Events are revocable licenses that may be revoked by BangOn for any reason, including without limitation assisting people with unauthorized or un-ticketed entry to the Event or other violations of the rules of the event or any terms and conditions of the purchase of such ticket or pass. 8. BINDING EFFECT: This Waiver shall be binding up on my next of kin, personal representatives, heirs, beneficiaries, and assigns and shall inure to the benefit of Released Entities, their successors and assigns. 9. SEVERABILITY: If any provision of this Waiver is for any reason declared to be invalid or unenforceable, the validity and enforceability of the remaining provisions will not be affected. The invalid or unenforceable provision will be deemed modified to the extent necessary to render it valid and enforceable, and if no modification may render it valid and enforceable, this Waiver will be construed as if not containing such provision and the rights and obligations of the parties will be construed and enforced accordingly. 10. Guests must bring the credit card with which the ticket was purchased as well as a corresponding valid photo ID. 11. GOVERNING LAW AND ARBITRATION: This Waiver shall be governed in all respects by the laws of the state of New York without regard to conflict of law principles. Any action or claim shall be brought in Kings County, New York. THIS IS A WAIVER AND RELEASE OF LIABILITY. I HAVE READ THIS ENTIRE DOCUMENT. I UNDERSTAND THAT I HAVE GIVEN UP SUBSTANTIAL RIGHTS BY AGREEING TO ITS PROVISIONS. BY CONTINUING TO PARTICIPATE IN THE EVENTS, I AM INDICATING MY VOLUNTARY AGREEMENT TO THE PROVISIONS OF THIS WAIVER AND RELEASE OF LIABILITY. I AM TWENTY ONE (21) YEARS OF AGE OR OLDER AND AM COMPETENT TO AGREE TO THE TERMS OF THIS AGREEMENT.
Guests must bring the credit card with which the ticket was purchased as well as a corresponding valid photo ID.


text:
Dischistodus melanotus, commonly known as the black-vent damsel, is a species of fish found in the western Pacific Ocean.

This species reaches a length of .

References

melanotus
Fish described in 1858
Taxa named by Pieter Bleeker

redpajama_set_name: RedPajamaWikipedia


Today, I woke up at an unspeakable hour and made my way to my second General Synod. I am happy to be back at Synod and in Cleveland for the first time. General Synod is the place where so much of church work intersects, and as a self-described geek for administration and organization, General Synod tickles a special nerve for me.
Since I had some extra time, I went with some folks up to the UCC headquarters building at 700 Prospect Ave. The façade of the building is architecturally pretty, with a tasteful sign bearing the United Church of Christ name. The lobby was full of attractive signage. The beauty of the Amistad Chapel, especially the organ and the fountain, impressed me. But, the most noteworthy thing I have encountered so far has been the people. After all, the church is not bound in by walls but rather bound together by covenant. The chapel, the headquarters building, the resolutions, the by-laws, they all mean nothing without the people. We are here to affirm one another, but, perhaps more importantly, to push, pull, and drag each other in the Godly direction the best we can. I pray that through our work God is like a proud mama boasting about her babies.


Tool-less rack rails can be installed into racks with square holes. Rack mount equipment weighing up to 200 lbs (90.7 kgs) can be installed using a tool-less rack rail. The rack rail is 27.87" (708 mm) deep and can be installed into server racks with installation depths from 28 - 30" (711 - 762 mm) and supports equipment up to 35" (889 mm). The tool-less rack rail is primarily for 4Post racks, but it can be installed in other 2Post configurations as well with the addition of 2Post conversion kits.


text:
Home » Energy » Falling crude oil price reduces size of Encana South Peace lodge
Posted inEnergy
Falling crude oil price reduces size of Encana South Peace lodge
by Energeticcity.ca Staff January 19, 2015 Updated April 19, 2022
"The lodge size and the construction timeline were impacted to an extent by global conditions," explains Encana spokesperson Doug McIntyre. "However having said that, the Montney area itself remains one of our key growth areas, both as a long-term strategic asset, and for this year, it's one of four assets in our portfolio that's going to receive more than 80 per cent of our capital funding in 2015."
The lodge has been reduced significantly in size however, with an anticipated capacity of 2,500; it now holds 1,250 workers.
"The original lodge footprint was planned to accommodate 2,500 workers, and it would have been comprised of two side-by-side, single-storey lodges that would have occupied approximately 80 acres," McIntyre goes on to say. "Of course as mentioned, the size of the lodge and the construction timeline is evolving and we're currently anticipating it will accommodate up to 1,250 workers."
McIntyre says the site is progressing at a reasonable rate, and expects it to only grow in the near-future.
"On-site, there are more than 40 pre-fabricated units right now," says McIntyre. "The lodge development and occupancy rates will increase gradually in alignment with facility construction progress."
McIntyre anticipates the first 200 rooms will be ready for occupancy in the first quarter of 2015.
"We're still all systems go there [in northern B.C.]; it's a great asset and one that we certainly believe is a long-term strategic one for our company."
McIntyre says the entire Sunset Prairie Lodge should be completed sometime in 2017.


Nothing's more frustrating than finding an awesome coupon code that you are unable to use. Our in-house staffs hand verify every coupon code and sale on our site. We put in extra because, for us, it's about more than just listing numerous coupons. It's about creating a website that helps you save hard earned money. For sure.
Nuclear Physics is Difficult. Saving Money is Easy.
Coupon codes and sales that work shouldn't be a headache to identify. Regardless of what you are searching for, just enter the name of your preferred store and voila – immediate discounts! Wasn't that simple?


raspberry – tlc. | tender love and cupcakes.
Nearly two months late, but nothing new there.
We're still only halfway through the first quarter, so it counts, right?
With 2019, enter champagne raspberry scones: a version of these mimosa scones, made with a very cheap bottle of prosecco I found at Trader Joe's right before New Year's Eve and raspberries frozen and saved from warmer days.
The dough: fragrant, but very sticky. Simple to pull together, especially if you freeze and grate your butter. (No pastry blender needed, though it would certainly work here.) Easiest dropped onto the pan by the spoonful, misshapen pieces be damned.
The final product: an almost bready crumb, with a delightfully crisp outer layer from the long baking time. Pierced with small pockets of sweet raspberries, brushed and then drizzled with a strong but not overwhelming champagne glaze. A great side for a morning coffee, or to liven up your weekly team meeting at work.
Until next time, I raise my glass-in-a-scone: here's to you, friends, to 2019, and to whatever comes next.
Peaches finally, finally, finally went on sale.
In-season and vibrant enough that I wish I could bottle the colors, these perfect summer fruits were absolutely irresistible. I bought more than I knew I could reasonably eat before they went bad, but I'll be damned if I didn't try my hardest anyway.
Seriously, does anybody else pop raspberries like candy? They're so sugar-sweet, yet tart, and melt-in-your-mouth delicate. I've been known to polish off whole boxes while still standing at the kitchen counter.
In any case, fruits like this just beg to be baked, and that's exactly what I did. I was staying at Sheena's house for the long weekend, and I knew I couldn't show up empty-handed, so I made this quintessentially summer cake from Smitten Kitchen.
Raspberries that burst in your mouth, peaches that gush juices down your chin with every bite, and a fluffy cake with a perfect crumb combine in this ideal summer evening treat.
I want to eat the colors.
Can we figure out a way to make that possible?
I followed Smitten Kitchen's recipe with barley, but, inspired by The Baker Upstairs, I swapped the 1/2 cup milk with buttermilk, and topped the whole thing with 1/2 a cup of raspberries and one large peach, thinly sliced.
As you can see, the cake that went into the oven didn't look quite like the one that came out. That's because about 30 minutes in, I realized that the batter had swallowed up the majority of the fruit I had so carefully laid on top of the cake. So I pulled the cake out, added another layer of thinly sliced peaches and another sprinkling of sugar, and then popped it back in for the remaining 20 or so minutes.
Also, out of a lack of desire to buy an entire bag of barley flour, I had borrowed some of Sheena's barley and ground it up in the blender. The result was a mostly powdery flour, with a handful of larger bits that the blades couldn't quite break down. Those bits sank in the oven, giving the cake a crunchier crust-like layer along the bottom of the pan. I liked the texture, but next time, I'll definitely opt for a finer flour to have a more even distribution of barley.
The verdict? 10/10, would bake again in a heartbeat. It's light and moist, but with an amazingly complex flavor from the barley. With seven of us in Sheena's house for the weekend, the cake vanished almost instantly after the first slice was cut.
But next time, I'll be experimenting with different fruits and flour combinations. The Baker Upstairs' cake is absolutely gorgeous with those peach slices sinking only slightly into the pale, fluffy cake–somehow reminiscent of butterfly wings–and I definitely want to try to recreate that.
Let me know if you try the cake–especially now as the weather is hinting at turning, and the farmer's market trades its berries and peaches in for crisp apples and pears.


text:
Grundanteil steht für:

 Grundanteil (Grundstück), ideeller Anteil an einem Grundstück
 Grundanteil (Messwert), Basiswert im Messwesen und in der Statistik


text:
Biden Teams Up With Big Tech to Shred the Constitution
It seems Joe Biden never got the memo that "1984" was a warning rather than an instruction manual.
The 46th President is now working with major tech firms to spy on Americans online, all in the name of combating political "extremism."
In a report published by CNN, a notable pro-Biden ally in the mainstream media, Biden's administration is apparently working to outsource a giant assault on Americans' Fourth Amendment rights by monitoring their online activity.
The focus of the program is to try and identify acts of "political extremism" and "radicalization" online.
Of course, these are just euphemisms for "political ideologies that clash with the President and his allies in Silicon Valley," but the justification is giving Biden cover to launch the greatest assault on Americans' right to privacy in decades.
The move comes at a time when politicians in Washington are insisting on using the threat of "domestic terrorism" to discard large portions of the US Constitution, a move which conservatives and libertarians have long warned was in the making.
CNN reports, "The Biden administration is considering using outside firms to track extremist chatter by Americans online, an effort that would expand the government's ability to gather intelligence but could draw criticism over surveillance of US citizens."
"Federal authorities can only browse through unprotected information on social media sites like Twitter and Facebook and other open online platforms. A source familiar with the effort said it is not about decrypting data but rather using outside entities who can legally access these private groups to gather large amounts of information that could help [the Department of Homeland Security] identify key narratives as they emerge."
With this move, Biden has now added yet another item to a long-running list of amendments to the Constitution that his administration is working to undermine.
Biden's well-known and documented attacks on the Second, First, and Tenth Amendments are now joined by his fourth assault on the Bill of Rights and his recent attacks on the Fourth Amendment.
But not everyone is onboard with giving Biden and Big Tech the ability to unilaterally spy on the American people without a warrant and without due process.
Perhaps shockingly, CNN adds, "Gathering information on US citizens — no matter how abhorrent their beliefs — raises instant constitutional and legal challenges. Civil liberties advocates and privacy hawks have long criticized any efforts to collect even publicly available information on Americans in bulk as a violation of Americans' First and Fourth Amendment rights."
Biden's big push to work with Big Tech and spy on the American people has reportedly been nearly six months in planning, though the Department of Homeland Security refuses to confirm allegations that it is working with major firms in Silicon Valley to monitor American's online habits.
"Privacy advocates on the Hill have already questioned the Defense Intelligence Agency's efforts to get around restrictions on collecting Americans' location data without a warrant by purchasing that data from commercially-available databases." concludes CNN.


text:
Just a Fat Boi
Food Scholar | Freelance Writer and Blogger | Fat Boi
History and Stories
How Japan's Military Popularised Meat and Western Food
19 July, 2020 11 August, 2020 Fat Boi 0 Comments japan
A video version of this article exist on YouTube.
Traditional Japanese Cuisine and the Lack of Meat
1853: The Americans Came. With Gunboats.
Westernisation and Meat
Takaki Kanehiro — Admirer of White Socks
The Disease Beriberi
Diet, The Missing Link
But The Army's Diet Remained…
…Until After World War I, That is
Understanding How Good Military food Was
Popularising the Military Diet
Buddhism and Shinto meant Japanese didn't eat meat from 675 AD to about 1869 AD, the start of the Meiji era.
Japan was isolated from the world during the Edo period (1603 – 1868). Traditional Japanese cuisine, Washoku, flourished and had an absence of meat.
America forced Japan to open up in 1853, triggering westernisation.
Westernisation meant eating meat, so that was unbanned. But meat was still expensive. Western restaurants (Yoshokuya) could already be found in cities.
A deadly disease called beriberi was very common in this era, and afflicted military men severely.
Takaki Kanehiro, a navy doctor, found out that the Western diet could solve beriberi, and westernised the navy's diet in 1890.
This didn't affect the army's diet, as Takaki's methods were not commonly accepted in the medical community.
After World War I, nutrition studies and science really kicked off and were seen as important by the military.
1920s: food quality in both the army and navy went up. Meat and Yoshoku, the Japanised versions of Western food, was commonly served.
Military men who completed their conscription would get a taste for Yoshoku and spread the word of it back home.
A committee by the government and the military was set up to improve nutrition in the general public, to be sponsored by food suppliers that supplied to the military.
This spread the importance of nutrition, Yoshoku recipes and products like ready-made roux, frozen and canned food.
World War II halted progress on meat and Yoshoku growth.
After World War II, growth resumed, and popularity exploded. By popular, I mean that Japanese curry, a Yoshoku dish, can be considered Japan's national dish.
Now, meat is a completely normal part of Japanese cuisine.
The Japanese saw Yoshoku as western food, i.e. the normal versions of food that Europeans also eat, not knowing that Yoshoku has evolved into a completely different cuisine.
1980s: economic growth meant authentic European restaurants pop up, and the Japanese finally knew the distinction between Yoshoku and European cuisine.
Although meat-eating is pretty normalised in 21st century Japan, it is only surprisingly recent — near the start of the Meiji period around 1870 — that meat became commonly accepted into people's diet.
Way back in 300 AD, Buddhism was already a major influence on Japanese culture. In 675 AD, this influence resulted in the emperor banning the consumption of four-legged animals and mammals; including cattle, horses, dogs, monkeys, and chickens. The idea is that humans can be reincarnated into other living beings, so eating meat can be seen as a case of cannibalism.
(A not very fun fact also mentioned in the video: people didn't know that whales were mammals and ate them anyway.)
Barring certain scenarios, like medical uses and hunting in certain small communities, meat continued to be taboo for most of the population up till the end of the Edo period (or the start of the Meiji period). The resulting Japanese cuisine focused on seafood and vegetables.
What we consider traditional Japanese cuisine or Washoku (和食) is solidified during the Edo period. Japan had been shut off from the rest of the world for more than 200 years (an isolationist policy called Sakoku) and the culture was allowed to flourish in the period's relative abundance.
Foodie culture was even developed. It is estimated that there is an eating house for every 170 people, with a hawker selling Sushi, a soba stall, or tempura stand just about every corner in Edo. There were even restaurant guides for the city of Edo similar to our modern Michelin guidebooks.
(For comparison, 21st century Paris has about 130 people for every restaurant.)
A section of the Kidai Shouran scroll depicting the streets of Edo.
Despite the diverse gastronomic landscape, meat was still taboo. If meat were to be found, it was likely for medicinal use.
Being isolated from the rest of the globe, the Japanese didn't develop much in terms of firearms and couldn't stand against the United State's firepower. So, with a little gentle persuasion, Japan opened to trade with the Western world.
The black and white flag was the Tokugawa Shogunate's flag.
The Netherlands, Russia, Britain and France, then also coerced Japan to sign similar treaties with them, based on the most favoured nation status (basically, in international trade, a country shouldn't be given special treatment). This led to the unfavourable agreements called the Ansei Treaties.
Fearing colonisation, it was decided that Westernisation was the only way forward… through a series of rebellions and civil war leading to the Bakumatsu and subsequently the start of the Meiji era in 1869.
(The 2003 movie The Last Samurai is a pretty cool watch to learn a little more about this contentious period of transition.)
A westernised government took over with a movement called Bunmei kaika (文明開化), or civilisation and enlightenment.
Unlike western troops, Japanese soldiers tend to be scrawny and malnourished. Even though military conscription was made compulsory, not many Japanese males passed the basic fitness requirements.
It was also believed that the Westerners were jacked because they ate meat.
So to prove that eating meat was totally okay, the Emperor ate meat and spread the message that it was no longer taboo. Slowly, the Japanese population started to see eating meat as civilised, with just one problem.
Meat is expensive.
Although Western-style restaurants (Yoshokuya 洋食屋) started popping up around Edo, most families could only afford to visit them occasionally, if ever. Poorer civilians ate even worse, relying on brown rice and millet as their source of nutrition.
Despite realising that meat was linked to buff soldiers, the importance of nutrition wasn't fully appreciated yet. High ranking military officers ate healthily and had a varied diet, including western food and meat, but soldiers ate mostly white rice and pickles (tsukemono 漬物).
The Japanese military, through westernisation efforts, swapped to catering food themselves instead of outsourcing meals and set up a centralised money system with yen as the basic currency. They gave military men 1.08 litres (6 gou) of white rice, and a basic allowance of 0.066 yen to buy any side dishes.
Polishing rice is an extra step that most couldn't afford to do, especially not without large scale farming capabilities. With white rice being more expensive than unpolished rice (brown rice), many soldiers and conscripts, who also usually came from poor families, saw this as a generous offering from the military. They would also send money back home, leaving themselves just enough for tsukemono.
But the meatless diet started to change, starting from this guy:
See also Eight Treasure Rice, Genshin Impact's Ganyu Version plus some history and lore
The son of a Satsuma samurai who made money doing carpentry, Takaki was only 13 years old when he decided to become a doctor. Apparently, he decided to do so because he saw a local physician wearing white tabi (socks) — a symbol of high status.
Formation of Science in Japan, James R Bartholomew
Takaki studied medicine under a doctor Ishigami Ryosaku, went to the Boshin War together with him as medical officers in 1872, then saw William Willis, an English doctor, operating on the wounded. Which he thought was pretty cool, so he studied under Willis.
During this time, studying German medicine was the more common and accepted path for doctors studying western medicine. Japanese elites decided that German medicine was better than British medicine and subsequently fired Willis.
Under the recommendation from Willis, Takaki decided to study at St Thomas's Hospital Medical School in London for 5 years from 1875. As he had no money, he had to join the navy to travel to Britain.
It was in the navy that Takaki saw beriberi to the full extent of its damages.
A disease causing fatigue, poor reflexes, irritability, memory loss, nerve damage and even heart failure.
Japanese sailors fell ill on average 4 times a year, of which 35% were cases of beriberi. In 1884, it is reported that more than half of the soldiers stationed at a particular army base in Tokyo had the disease. Even in Okinawa, where the native population rarely had the disease, 43.12% of the troops got it. In total, more than a quarter of the 36,483 soldiers in the army suffered from beriberi.
The sickness, also called Kakke (脚気) or the Edo sickness, affected the whole of Japan but especially the urban residents of Edo.
Up till the end of the Meiji era, 6500 to 15 thousand Japanese died every year.
Nobody knew what caused it.
After studying for 5 years, Takaki returned to the Navy in 1880 and began researching beriberi while slowly rising in ranks, becoming the Director of the Naval Medical Bureau. A big title, but Takaki was still relatively powerless.
In his stay in the navy, he documented the disease among officers, petty officers, sailors and prisoners, and soon found a pattern that the wealthier social classes had lower instances of beriberi. This was true even in civilian populations. He then looked at the diets, and theorised that the nitrogen:carbon ratio was the problem. In the meals of sailors, this was 1:28; in petty officers, 1:25; in officers, 1:20. The 21st century way of interpreting this is to say that the wealthier class had more protein in their diets.
Which seemed like solid evidence, but the higher-ups were reluctant to change the troop's diet because the Italian navies had tried doing so but that led to unrest.
Opportunity came when the navy's flagship Ryujo (龍驤, Prancing Dragon) came back from a training mission in 1883. 376 men came back from Hawaii and 169 had beriberi. 25 of them died.
Ryūjō (龍驤, Prancing Dragon)
This caused much unrest among the navy officers, but this was perfect for an experiment. In 1884, another ship, Tsukuba, is set to sail to Hawaii, Russia and Korea from Shinagawa, a similar training mission. Takaki suggested changing that ship's diet to the British diet of bread, ship biscuits, salted meat and beans, making the ratio of nitrogen:carbon to be 1:15.
Some convincing was needed, as this was a huge ask financially speaking. By some, I meant that Takaki talked to the emperor and also declared that he would perform seppuku if he failed.
But luckily, when the Tsukuba came back, only 14 people in 333 were sick from beriberi. What's more, all who got beriberi were the ones who refused to eat the food. What's more, all who got beriberi were the ones who refused to eat the food.
Takaki's experiment was a huge success and managed to convince the Japanese navy that diet was the problem. They were so impressed, that Takaki was appointed Navy Surgeon General in 1885 and later became the first person in Japan to receive the degree of Doctor of Medical Science.
In 1890, the navy replaced the allowance system with a central distribution of ingredients and swapped to a Western-style diet. Beriberi in the navy dropped by 94% and there were no more deaths from beriberi. Not only that, a healthier crew also had 50% less disease and injuries.
If you remembered how Willis was fired because he studied British medicine, well… that would become a problem for Takaki as well.
Most doctors, who studied German medicine, believed that beriberi was caused by germs and not diet. They argued that wealthier people had better hygiene, so less beriberi. There were frequent debates among the doctors with Takaki typically being outnumbered on his scientific opinions.
It didn't help that government officials tended to look down on the expertise of scientists. Takaki's authority only extended to the navy, but the army didn't really care about his discoveries.
So while the army was facing the same beriberi problems, the navy went on a gastronomic adventure.
Note that the crew probably ate much poorer than the higher-ranking officers, who were having the good stuff. In the Western Food section in a 1908 navy recipe book, you had Roast Beef, fried cutlets, mac n cheese, omelettes, croquettes, and curry.
Yes. Curry is considered a Western dish in Japan. And yes, curry is a British invention. But uh, back to the topic.
During the Russo-Japanese War (1904–1905), approximately 80,000 soldiers with beriberi were sent home, 10% of whom died.
The army would later discover that barley also prevented beriberi, and then in 1905 general Terauchi, Minister of War, forced for rice to be mixed with barley. The problem? Soldiers didn't like them, since this was the same mixture given to prison and soldiers preferred rice.
After WW1, the military started taking notice of the power of science, and food in the army finally caught up in quality. In other words, the navy had about a 30-year head-start in improving their diets.
(Side track: the discovery of vitamins in the 1910s later led to the real cause of beriberi being identified as vitamin B deficiency.)
In 1921, the Japanese Military Diet Research Committee was established. Slowly, nutritional research made meals in the navy and army became more like what the 1908 recipe book had. These Western recipes had much more protein and carbs, and also had new cooking methods like deep-frying to add calories on the cheap. They were perfect for the military's aim of nourishing and filling meals at the lowest cost possible, which was hard to achieve with lean traditional Japanese food.
See also Vegetarian Rice Burger based on Ninja Pills (Hyourougan and Suikatsugan)
Using unfamiliar Western food also solved one more problem.
You see, the disposable headcounts of the military all came from different regions of Japan, and each region had their unique taste to each dish. There wasn't a common "Japanese cuisine" that is acceptable to everyone.
But nobody knew what Western food tasted like.
Some changes to the Western food were made to adapt to Japanese palettes, like changing dishes to complement rice, soy sauce, green tea and other Japanese ingredients. Shapes of food are changed for chopsticks. This Japanese-Western fusion with a collection of meat dishes came from would be called Yoshoku (洋食) in Japanese, literally "Western Food". To the common folk, this might as well be the same gourmet food they get if they went overseas to say, France.
And yeah, they liked it.
(Side note: after 1918, Chinese-Japanese dishes inspired by cheap eateries run by Chinese immigrants were also included in military menus. But they weren't as popular because of the Sino-Japanese war and general contempt for Chinese people.)
Muneta Hiroshi, a military writer who was an active soldier from January 1929 to November 1930, recalled in one of his books:
"Compared to what the average household had in that era, calling military food a "feast" is truly a fitting description."
「あの時代の一般家庭の食事にくらべると、たしかに当時の軍隊の食事は上等であり、ご馳走の名にふさわしいものだったと思う」
"Considering the context of that era, military food was such an extravagance that people couldn't believe it."
「こういう時代背景を思いあわせると、軍隊の兵食は、眉に唾をつけて聞きたくなるほどのゼイタクであったといえる」
And if that wasn't enough, you might want to know about a man called Akiyama Tokuzo.
About 1904, Akiyama visited a military base due to his family's business, tasted the beef cutlet and was so shocked by the taste that he later moved to Tokyo alone at the age of 16 and became an apprentice cook. Akiyama later became known as the Escoffier of Japan, and even had TV series and books made about him.
Cutlet from the show The Emperor's cook (2015)
Yes, Escoffier, the guy who invented the French mother sauces and wrote what is basically the bible for French cuisine.
So if the Escoffier of Japan, got so mind blown by the food as a teenager that he decided to make his life goal a chef, you know that the food was goood.
Since conscription became compulsory since the 1870s, many Japanese would get a taste for Yoshoku and spread the word of it back home. As a result, the side effect of the military trying to buff up soldiers was the training of a nation of gourmets, who now also got to like the taste of meat.
As Japan got richer, so did the common folk. But the government realised that most still have bad diets and ate worse than the military. Realising the military are kinda experts in mass feeding nutritious and cheap food, they set up a committee together in 1925 called the Ryouyuukai (Provision's Friends Association). Originally, it was set up to improve military catering and mass catering at schools and factories, but they later also went into nutritional education.
But for some reason, this committee was neither officially part of the military nor the government, so they don't have any funding.
Companies selling food supplies to the military had a financial interest to expand to the civilian market, so names like Masuda Farming, Toyo Canning, Morinaga Confectionery, Ajinomoto, and the Japan Freezing Association started sponsoring them to market their canned, frozen and processed ingredients that the military relied on.
Exhibitions, recipes and cooking demonstrations popularised canned, frozen, processed ingredients, and western ingredients like meat, potatoes, onions and curry powder. Recipes recommended were also low budget, at an average of 8 sen per dish, compared to low-end dining establishments serving curry on rice for 10-15 sen and Shina soba (or ramen) for 10 sen. Popularising the military diet was also crucial to managing food shortage. In the mid-1930s, a shortage of rice had led to bread and potatoes being substitutes.
Then World War II happened, and food became shit again during the war. (Beriberi became a problem again, and Japanese soldiers often had to resort to raiding the countries they were invading for food.)
After Japan's defeat in 1945, military cooks and dietitians found employment in restaurants and canteens with Western menus. Companies started producing ready-made versions of Yoshoku that were originally meant for the military. These were still considered fancy food, so being easy to cook only made them even more popular.
Until the 1980s, Yoshoku was the only Western Food known to many Japanese, as ingredients to make authentic French or Italian dishes were unavailable. "Italian" meant Napolitan Spaghetti or just spaghetti with meat sauce, and there was no concept of "pasta" or "al dente".
It is only when the Japanese economy became so strong that restaurateurs flew to Japan to open authentic restaurants, and Yoshoku became totally separated from authentic Western food in the minds of the Japanese.
Today, Yoshoku is considered a part of Japanese cuisine. And together with Yoshoku, meat is now a common ingredient in Japanese homes.
Hyperlinking isn't done very well here, as I took a very long time (I had spent weeks researching and then more weeks learning video editing and illustration) to create the video and also write this article. But the major sources should already be included below.
General Food History of Japan
The Cambridge World History of Food (Volume Two)
Why Japanese Didn't eat meat in Meiji era:
https://books.google.com.sg/books?id=IkrXAwAAQBAJ&pg=PT163&dq=%22meat+or+dairy+products%22+japanese+food&hl=en&sa=X&redir_esc=y#v=onepage&q=%22meat%20or%20dairy%20products%22%20japanese%20food&f=false
War, Empire and the Making of Japanese National Cuisine
https://apjjf.org/-Katarzyna-Cwiertka/2475/article.html
How White Rice Mysteriously Threatened the Japanese Military and Caused a National Emergency
https://www.youtube.com/watch?v=IzIBpFDRr5g
Eating Too Much Rice Almost Sank the Japanese Navy
https://medium.com/war-is-boring/eating-too-much-rice-almost-sank-the-japanese-navy-f985772c81a6
Nutritional value of rice:
https://www.medicalnewstoday.com/articles/319797#differences
https://en.wikipedia.org/wiki/Japanese_military_modernization_of_1868%E2%80%931931
Takaki Kanehiro:
Bartholomew, James R. 1989. The Formation of Science in Japan: Building a Research Tradition. New Haven: Yale University Press.
Japanese standardisation of meal system:
Yamashita, Teruo. 1995. "Toshika to ryo ̄shoku" (Urbanization and provisions). In M. Takada and N. Ishige, eds., Toshika to shoku (Urbanization and food).Tokyo: Domesu Shuppan, pp. 124–130
Konoe hohei daiichi rentai suiji bu. 1936. "Heitai san no yorokobu heiei ryo ̄ri"(Favorite military food). Shufu no Tomo 5: 508–511.
Food Fight: Eating and Identity in Japan during the Second World War
http://www.openaccesslibrary.org/images/RLN123_Chrissie_Tate_Reilly.pdf
Popularizing a Military Diet in Wartime and Postwar Japan
https://www.cwiertka.com/wp-content/uploads/2014/11/Popularizing-a-Military-Diet-in-Wartime-and-Postwar-Japan.pdf
The Modern Army of Early Meiji Japan – Far Easten Quarterly 1949
https://www.jstor.org/stable/2049123?read-now=1&seq=21#page_scan_tab_contents
Meiji Navy Food
https://ja.wikipedia.org/wiki/%E8%BB%8D%E9%9A%8A%E8%AA%BF%E7%90%86%E6%B3%95#%E6%A6%82%E8%A6%81
1908 Cookbook
https://dl.ndl.go.jp/info:ndljp/pid/849015
1872 Recipe book:
http://school.nijl.ac.jp/kindai/CKMR/CKMR-00628.html#51
1873 Conscription Law
http://www.archives.go.jp/ayumi/kobetsu/m06_1873_01.html
https://ja.wikipedia.org/wiki/%E5%BE%B4%E5%85%B5%E4%BB%A4
What exactly did the Samurai eat? And creating a…
Matsutake Meatroll Recipe | Genshin Impact
Vegetarian Rice Burger based on Ninja Pills…
Toast Sandwich, Toast between 2 Slices of Bread, and…
Mihoyo doesn't know what a Pork Chop is | Northen…
Singapore Noodles, the Merlion Statue of Singapore Cuisine
Slow-cooked Bamboo Shoot Soup — 腌笃鲜 Yān dǔ xiān…
About "Lor Mee" - A Look into its Origins and Various Styles
← Banana Mayonnaise Sandwich – The disgusting sandwich that raised US$159,935 for school children
Why is Okra being poured into this woman's pants? →
Love to read more? Sign up for updates!
Copyright © 2022 Just a Fat Boi. All rights reserved.


text:
Welcome to The Light
St John Ambulance Hall, Westwey Road, Weymouth DT4 8SU
We're on Facebook here
Our church service is held every Sunday at 6:00 for 6:15. In addition to prayers, singing a few well chosen hymns with Millie playing the organ, a reading and address by the attending medium, and sending out our healing thoughts to those on the church list, a big part of the service is given over to a demonstration of mediumship.
This is where the medium makes contact with the spiritual world to pass on messages to members of the congregation, messages that give us evidence that life is eternal and that our loved ones that have passed are still watching over us and sending us their love.
Do also stay for tea, coffee and biscuits if you would like to get to know us and have a chat, or to share any thoughts or questions you may have.
We wish you love, caring, fellowship and healing.
Family Service Sundays 6pm
Music, Prayer & Mediumship
Click for this weeks medium
Spiritual Healing Fridays 2pm
Music, Prayer & Healing
Special Events Diary
Friday, 13th October – Psychic Supper
Friday, 10th November – Dan Clarke
We have a number of books on Spiritualism and personal development.
November Newsletter 2017
Our mediums
Join us on Sundays to welcome back several Dorset- based mediums. They will each offer their unique appreciation of Spiritualism and mediumship, giving you the opportunity to widen your understanding.
Looking back briefly to our October 1st service a special thank you goes to Cynthia Tarrant and Ashley Oliver. They gave a great service when they stepped in at the very last minute to replace Lawrence Savill when his train had been cancelled due to a problem on the line.
Our next Special
Dan Clarke's Evening of Clairvoyance, Friday 10th November, 7.15pm for 7.30pm
Tickets £10, £8 (Members) are now on sale for this ever popular evening. Don't miss out -see Fay/Enid to book.
Our Psychic Supper on Friday 13th October at 7pm.
This was a very enjoyable evening thanks to the input of all our lovely mediums and to Enid's very hard work in organising everything, especially the food. Thank you all and to the committee members who helped. Sadly someone came in without paying which meant one meal had to be shared between two. To avoid this in future entrance will be by ticket only.
Thursday Beginners' Development circle
Please note this is now full so cannot accept anyone else at the moment.
Jean has asked me to say unfortunately she won't now be able to take orders for this year.
Our Christmas Carol service is on the horizon and, as always, I am looking for people who would like to participate with music or inspired writing. These are interspersed with the Carols, readings from The Aquarian Gospel and a clairvoyance demo.
Positive Pebbles
Did you see the woman who wants to spread Positivity? She is painting loving, uplifting messages on pebbles and leaving them around to bring some joy. That seems a lovely idea to me.
I was very intrigued when I first visited the house at Hauteville in Guernsey where he had spent his exile. We were shown the extraordinary designs he had created and heard how he had held séances there. (These could have predated those of the Fox sisters). Strangely on my second visit some 10 years ago the official French government guide said nothing of this and I wonder if it has been censored.
He wrote this and I came across it by chance while researching some French homework. It seems apt with Thanksgiving Day on 23rd November.
Thanksgiving has wings and flies to its destination.
Your prayer knows its way better than you do.
Read our full newsletter here: November 2017
All our mediums this month are old friends of the church and making welcome return visits to take our services. It will be especially good to see Sharon May as it is some years since her last visit.
Special thanks to Ashley and Karla who gave us such an uplifting service and to all of you who gave items for sale or bought the produce. Your efforts raised some £27.50 for Julia's House, and unsold items were sent to a local foodbank.
Psychic Supper on Friday, 13thOctober at 7pm
A few places are still available at £12 / £10 (members). There will be readings at your table and a supper option of fish and chips (Gluten free option also available), jumbo sausage and chips, or a veggie burger and chips. We do need your food choice and your payment in advance, please.
Dan Clarke's Evening of Clairvoyance, Friday 10th November, 7.30pm
Tickets £10, £8 (Members) for this popular evening will go on sale shortly. See Fay/Enid to book.
I can hardly believe I am mentioning Christmas already but Jean has asked me to tell you that she will be taking limited orders at the end of October. The cakes will be square, contain at least 4 slices and cost £5. These proved very popular last year and may be limited to one per person this time.
Musings on my weeks away
I have been thinking of how just a moment in time can change a lifetime. My brief stay in Bayeux brought me in contact with 2 people touched by the WW2. Rene is always smiling and full of good humour but he keeps his left hand hidden. As the Allied forces advanced his mother fled with other evacuees in a car with Rene just a baby in her arms. A jittery American fired a shot which passed through Rene's arm, killing the chauffeur in front.
Our hostess at Bayeux invited a widow to join us for dinner. She seemed rather aloof but I tried to engage her in conversation, asking if she had lived there during the war. (Bayeux was undamaged and had been liberated by the Dorset Regiment, which led to the Dorchester Bayeux Twinning) No- Yvette had been in Caen where I knew they had suffered a very fierce and prolonged battle. Aged 6 she had gone to school as usual that first morning but the nuns eventually sent everyone home at midday. Her father, a baker, considered fleeing but was worried there no safe route. They sheltered as best they could in the cellars of the quartier and he continued to bake the bread everyone relied on. (Guy, our friend at Bayeux, insists he cannot possibly eat a single meal without bread).
On the Monday morning before our departure we always go to the beautifully tended British War Graves Cemetery to hold a short service and lay a wreath. It is very moving to look at some of the graves and realise how many of the occupants were just teenagers.
Last week I was in Sussex eating lunch in the sunshine at the Birling Gap, a spectacular chalk cliff. There people have the visible signs of change as the cliffs slip into the sea at 0.7metres a year taking houses with them.
It all reminds me we need to live in the moment and make it count.
Reminder: Beginners' Development circle at the Hall starts Thursday, 5th October. 7pm till 9pm
Read our full newsletter here: October 2017
September Newsletter 2017
Sonia Clatworthy from Devon opens our month. Then the sharp eyed among you will have noticed that there are changes to our September schedule. Sadly these are all due to illness. Please send out your healing thoughts to Anna and Nigel Walton and Anna's family as they have returned to Poland to support her father through a major operation. We are fortunate that Gwen and Phillip Smith will be here on holiday and have agreed to take 10th September. Angie Page is with us on 17th. There is a change to our Harvest Festival when we look forward to a first service for us from Karla and Ashley. Please send healing thoughts to Janeann Massey who cannot be with us then as she is having another foot operation.
This will take the usual format with food and produce offerings being sold after the service to aid Julia's House, our church charity. Please check any tins and packets are in date. Suitable items which remain unsold will be sent to a local foodbank.
Psychic Supper on Friday, 13th October. Booking has started for this popular evening with local mediums. It isgreat value at £12 / £10 (members) for 2 short readings and a supper option of fish and chips, jumbo sausage and chips or a veggie burger and chips. Don't miss out – book early.
Booking of Church Mediums (from Jean, our Bookings Secretary)
When booking Mediums for services we endeavour to give you a variety of mediums, all of whom have demonstrated their capability to deliver to an acceptable standard. Occasionally mediums tell us they are stepping back from the platform to concentrate on other aspects of mediumship such as training new mediums or, in one case, pursuing physical mediumship. Other mediums tell us they are not now doing services but are only taking workshops and clairvoyant evenings. This means we are always on the look -out for upcoming mediums to take their place. Sadly on some occasions for various reasons these do not work out.
We cannot continue to book those mediums who frequently cancel, often at the last minute. Also those mediums who cancel and then expect us to contact other mediums in order to do a swap just so that they still have a booking with us. This is unrealistic and insulting to the medium being asked to make a swap. We do have a limit on the amount of expenses we can afford to pay a medium, although we also have some mediums who come from a distance but do not ask for expenses.
Each year we book mediums for the next year and hope to be fully booked for the next year by June of the current year at the latest. This can be a difficult and time consuming task. We have mediums who serve us whilst on holiday, those who can only do summer evenings, those who only serve in the autumn, others during spring. We are ever mindful of weather conditions and in winter months book those mediums who do not have to travel a great distance. We hope this answers some of the queries congregation members may have as to why some mediums are no longer serving us and why it is not always possible to juggle a booking diary.
Reminder: Beginners Development circle starts Thursday, 5th October. 7pm till 9pm
Read our full newsletter here: September 2017
Designed by Phillip Reynolds


text:
vaccine_data = File.open('db/data/vaccines.csv')
	vaccines = []
	CSV.foreach(vaccine_data) do |row|
		vaccines << row
	end
	vaccines.flatten!
	p vaccines
Country.all.each do |country|
	if vaccines.include?(country.name)
		country.update_attributes(is_malaria_hotspot: true)
	end
end

redpajama_set_name: RedPajamaGithub