text:
È principalmente nota per aver interpretato il ruolo di Alexis Rose nella serie comica Schitt's Creek, che le è valso il plauso della critica, un Premio Emmy e le candidature ai Golden Globe ed ai Critics' Choice Awards.

Biografia
Annie Frances Murphy è nata il 19 dicembre 1986 ad Ottawa, in Ontario, figlia di due insegnanti. Ha frequentato la Elmwood School ad Ottawa, dove si è esibita in alcune produzioni teatrali. Successivamente si è iscritta alla Queen's University per un anno, prima di conseguire una laurea in spettacoli teatrali alla Concordia University. Si è poi formata presso il Canadian Film Centre Actors 'Conservatory, per poi trasferirsi all'età di ventidue anni a Los Angeles per intraprendere una carriera nella recitazione.

Carriera
Ha debuttato nel film thriller televisivo Ossessione letale e successivamente ha continuato ad interpretare piccoli ruoli in diversi film canadesi, come Story of Jen, Lick, e Windigo Tale. È apparsa anche in diverse serie televisive canadesi, tra cui Good God e Rookie Blue. Durante questo periodo ha dichiarato di sentirsi una "attrice in difficoltà" che "stava implorando di poter fare commedie", ma nel suo curriculum vi erano solo ruoli drammatici. È apparsa anche in numerose serie televisive americane, tra cui The Beautiful Life, Blue Mountain State, Against the Wall e Beauty and the Beast.

L'attrice stava considerando di smettere di recitare, ricordando:La mia casa era appena bruciata, avevo tipo tre dollari sul mio conto in banca e non lavoravo da quasi due anni. Mi ritrovai a piangere e gridare nell'Oceano Pacifico. Era come se l'universo mi stesse dicendo di farla finita con la recitazione, ma due giorni dopo, ho ottenuto l'audizione per Schitt's Creek.Nel 2013 ha fatto un'audizione ed ottenuto il ruolo di Alexis Rose nella serie commedia Schitt's Creek, per tutta la durata della serie. Grazie a questo ruolo ha ottenuto il plauso della critica e si è aggiudicata diversi riconoscimenti tra cui un Premio Emmy, e le candidature ai Golden Globe, ai Critics' Choice Awards, ed ai Screen Actors Guild Award.

Nel 2015 ha co-creato e vestito un ruolo nella serie commedia The Plateaus.

Vita privata
Nell'agosto 2011 ha sposato il cantante e musicista Menno Versteeg, frontman della band Hollerado e Anyway Gang.

Ha un tatuaggio sul polso raffigurante l'attore James Stewart, la cui performance nel film Harvey, è fonte d'ispirazione e definita dall'attrice come "straziante, dolce e divertente".

Attivismo
L'attrice è ambasciatore dell'agenzia di soccorso Care Canada. Nel 2019 ha visitato la Giordania per conoscere gli sforzi dell'agenzia e per responsabilizzare le donne dello stato. Nel gennaio 2021 l'attrice ha donato i proventi dell'asta del suo primo vestito da red carpet all'Encampment Support Network, un'organizzazione no-profit che aiuta le persone senza alloggio di Toronto.

Filmografia

Attrice

Cinema

 Ossessione letale (Lethal Obsession), regia di Philippe Gagnon (2007)

 Se mi guardi mi sciolgo (Picture This!), regia di Stephen Herek (2008)
Story of Jen, regia di François Rotger (2008)
Lick, regia di Chris Agoston (2010)
A Windigo Tale, regia di Armand Garnet Ruffo (2010)

Televisione

 The Business - serie TV, ep.2x03 (2007)

 The Beautiful Life - serie TV, ep.1x01 (2009)
 Blue Mountain State - serie TV, ep.1x10, 2x05 (2010)
Against the Wall - serie TV, ep.1x08 (2011)
Good God - serie TV, ep.1x06 (2012)
 Rookie Blue - serie TV, ep.3x04 (2012)
Beauty and the Beast - serie TV, ep.1x05 (2012)
Flashpoint - serie TV, ep.5x12 (2012)
The Plateaus - serie TV, 10 episodi (2015)
 Schitt's Creek - serie TV, 80 episodi (2015-2020)
Kevin Can F**k Himself -  serie TV, 8 episodi (2021)
Russian Doll - serie TV, 5 episodi (2022)
Murderville - serie TV, ep.1x04 (2022)

Cortometraggi

 Overwatch, regia di Calum de Hartog (2012)
 Saturday Night Special, regia di Connor Marsden e Devin Myler (2014)

Videoclip

 Good Day at the Races, Hollerado (2011)
 Desire 126, Hollerado (2014)
 I Really Like You, Little Junior (2018)
 The Shining But Tropical, Wild Pink (2020)

Doppiatrici italiane
Nelle versioni in italiano dei suoi lavori, Annie Murphy è stata doppiata da:

 Letizia Ciampa in Shitt's Creek
 Ilaria Latini in Kevin Can F**k Himself
 Alessandra Korompay in Russian Doll

Riconoscimenti
Golden Globe
 2021 – Candidatura per la miglior attrice non protagonista in una serie per Schitt's Creek
Critics' Choice Television Award
 2019 – Candidatura per la miglior attrice non protagonista in una serie commedia per Schitt's Creek
 2021 – Candidatura per la miglior attrice non protagonista in una serie commedia per Schitt's Creek

Premio Emmy
 2020 – Miglior attrice non protagonista in una serie commedia per Schitt's Creek
Screen Actors Guild Award
 2020 – Candidatura per il miglior cast in una serie commedia per Schitt's Creek
 2021 – Candidatura per la migliore attrice in una serie commedia per Schitt's Creek
 2021 – Candidatura per il miglior cast in una serie commedia per Schitt's Creek

Note

Altri progetti

Collegamenti esterni

Attori televisivi canadesi
Primetime Emmy alla miglior attrice non protagonista in una serie commedia

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Microsoft sued by Call of Duty gamers who oppose Activision merger
Amaya December 21, 2022 4 min read
About two weeks after the Federal Trade Commission filed a lawsuit to block Microsoft's acquisition of Activision Blizzard, 10 gamers from California, New Jersey, and New Mexico have banded together to file a lawsuit against Microsoft.
Echoing many of the FTC's concerns, the gamers hope to apply pressure and prevent Microsoft from making "the biggest technology deal ever in the video game market" and swallowing up its biggest competitor in the gaming industry.
In their complaint, the plaintiffs describe Activision Blizzard as a critical rival that drives innovation and price competition across the industry. If the acquisition is allowed, the public could suffer loss and damage because Microsoft would supposedly wield more market power than it already has – suddenly gaining "the ability to foreclose rivals, limit output, limit consumer choice, reduce, raise prices and further inhibit competition."
Under the Clayton Antitrust Act, consumers have similar rights as industry competitors to oppose acquisitions such as this one, allowing courts to weigh the anticompetitive harm caused by consumers. The gamers are suing Microsoft for allegedly violating the antitrust law and are very concerned that the prices of their favorite games will soon rise, while the overall quality of games could decrease. If the deal goes through, they claim Microsoft would be in a position to assemble the best talent and most popular games to potentially gain "excessive market power".
A Microsoft spokesperson told Ars that the gamers' worst fears are unfounded.
"This deal will increase competition and create more opportunities for gamers and game developers as we try to bring more games to more people," a Microsoft spokesperson told Ars.
But the FTC seems to agree more with gamers, pointing to "Microsoft's record of acquiring and using valuable gaming content to stifle competition from rival consoles" in a press release.
"Microsoft has already shown that it can and will withhold content from its gaming rivals," Holly Vedova, director of the FTC Bureau of Competition, warned in the press release.
Loyal gamers fear a possible monopoly
The people filing the lawsuit bring a unique perspective to the debate over Microsoft's acquisition of Activision, a deal Microsoft hopes to close in 2023. In their complaint, they say gamers are particularly vulnerable to price hikes because Microsoft knows they're unlikely to substitute other games for their favorites. That means Microsoft could take beloved titles, such as Call of Duty games, that all claimants play, and shut down access to platforms or services outside of Microsoft's gaming ecosystem.
Microsoft has already publicly announced that it will make Call of Duty available on rival consoles from Sony and Nintendo for the next 10 years. But like the FTC, plaintiffs say they've seen Microsoft make similar promises before, only to go back on their word once an acquisition closes, which it did with Star field following the acquisition of ZeniMax Media in 2020.
Plaintiffs also argue that just because Microsoft promises to make a game available on other consoles or game systems does not mean it will be available at the same time, of the same quality, or with the same features and upgrades.
Consider, the complaint suggests, whether Microsoft would use popular Activision titles to bolster its dominant position and drive competitors out of the emerging cloud-based gaming market, essentially stifling competition in a market before it can even flourish. Similarly, any exclusive benefits of hugely popular games offered only within Microsoft's gaming ecosystem could drive users away from competing platforms, with the complaint that Microsoft might even have "the ability and incentive to develop strategies to outsmart Sony." screens".
One way the quality of game content could be declining, the complaint says, is through ongoing consolidations in the gaming industry. The deal could put Microsoft in a position to attract the best game developers, potentially starving independent game studios for access to top talent. In this scenario, the complaint alleges that the industry could suffer from lower wages, limited mobility, and poorer working conditions, with Microsoft in a powerful position to set industry standards.
Ars was unable to immediately reach attorneys representing gamers, but the complaint says plaintiffs believe the brighter future for the gaming industry is one where Activision Blizzard continues to exist as a separate market entity, fueling industry-wide competition as one of Microsoft's only major rivals.
"The industry competition engendered by Activision Blizzard must be preserved to ensure that the next generation of video game innovation and value is enhanced by competition, not stifled by consolidation," their complaint states.
Gamers suing have asked a U.S. federal court to rule that Microsoft's acquisition of Activision Blizzard violates antitrust law. Following in the footsteps of the FTC, they are fighting for the merger to be permanently blocked.
Sports Personality of the Year Awards: Paddy 'the Baddy' Pimblett arrives with fiancé
Ex-Tory minister attacks Sunak plan to limit number of foreign students | International students
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text:
Will 'National Opt Out Day' Spark a Testing Backlash?
National Opt Out Day wants to put a stop to high-stakes testing.
Liz Dwyer
Can a grassroots movement "end the reign of fear and terror promoted by the high-stakes testing agenda"? That's the hope of today's National Opt Out Day, an effort organized by United Opt Out, a group seeking to eliminate standardized tests from public education.
The day of action is strategically timed one day before the 10th anniversary of No Child Left Behind, which began an era of federally mandated testing in reading and math. The group wants students, parents, and community members to write letters or postcards to their school districts explaining that they will opt their children out of testing. They're also asking local Occupy movements to support the effort.
John Kuhn, superintendent of the school district in Perrin, Texas, says says he supports the coordinated effort to oppose testing. Kuhn says Texas students now spend 45 out of 180 school days administering standardized tests, and he's seen "music, art, history, and science withering" as a result.
Yong Zhao, the presidential chair and associate dean for global education at the College of Education at the University of Oregon, has advocated for the movement as well. Zhao says testing "has wasted valuable, precious, and dwindling public funds that could have been put into educating rather than testing our children" and has not solved the achievement gap NCLB was designed to address.
If enough parents decide to opt out, the day of action could have long-lasting effects on some school districts—if fewer than 96 percent of a school's students take the test, the results aren't considered valid. "If everyone opts out in mass," United Opt Out website says, there will be "no test data to punish students, teachers and communities."
Photo via (cc) Flickr user -- Slavin


A solicitor who was unaware of what he should do after he failed to secure professional indemnity insurance has agreed to remove himself from the profession.
Despite similar cases having gone to the Solicitors Disciplinary Tribunal of late – including one of a 79-year-old solicitor with almost 50 years of "exemplary service" – central London sole practitioner David W Beech reached a regulatory settlement agreement with the Solicitors Regulation Authority (SRA) that means he avoided being referred to the tribunal.
The agreement recorded that Mr Beech, who qualified in 1975, accepted that he had breach the rule by failing to notify the SRA that his firm had entered first into the extended indemnity period and then the cessation period, as required after failing to find insurance cover, and then failing to comply with undertakings given in a compliance plan dated 12 December 2013.
He also failed to keep accounting records properly written up to show his dealings with client money, and failed to obtain accountants' reports.
In mitigation, Mr Beech said he was "unaware" of these obligations and that "no loss was occasioned to clients by reason of the admitted breaches".
Mr Beech agreed to a £2,000 fine, to apply for his name to be removed from the roll of solicitors, and to not apply in future to be restored to it. Further, Mr Beech undertook not to be involved in any other capacity at a regulated law firm. He agreed to pay costs of £5,215.
Meanwhile, the SRA has used its sanctioning powers to issue a rebuke to Gemma Monday for practising for six months without a practising certificate. She was also found to have misled the SRA in relation to the type of work that she was undertaking between 25 July 2013 to 22 January 2014.
The conduct occurred whilst she was working as a consultant for Cardiff firm Insight Law, where she is currently listed as an associate solicitor.
She was also ordered to pay £600 in costs.


text:
First Descent [UMD] (2005)
directed by Kemp Curley, Kevin Harrison
featuring Shaun White, Hannah Teter, Shawn Farmer, Nick Perata, Terje Haakonsen
When snowboarding first rose to popularity in the 1980s, many people didn't know what to make of it -- taking the thrashed-out style of skateboarding and moving it to the ski slopes, snowboarding was hardly welcomed by the old-school winter sports establishment who regarded 'boarders as punks and misfits. But as more people took up the sport and the extreme sports community developed a following that couldn't be ignored, a grudging acceptance of the sport (and the skills of the best board riders) followed, and now snowboarding is one of the world's leading winter sports. First Descent is a documentary in which some of the pioneers of the snowboarding movement (among them Nick Perata, Shawn Farmer, and Terje Haakonsen) talk about the past, present, and future of the sport with some of the top new riders on the slopes (including Hannah Teter and Shaun White). But along with sharing some friendly conversation, these snowboarding legends get together for the trip of a lifetime -- a journey to a beautiful Alaskan mountain range that has never been skied or 'boarded before, giving the veteran riders a chance to show that they still have what it takes, and the new stars a challenge no one has ever faced before. Mark Deming, Rovi Read Less
When snowboarding first rose to popularity in the 1980s, many people didn't know what to make of it -- taking the thrashed-out style of skateboarding and moving it to the ski slopes, snowboarding was hardly welcomed by the old-school winter sports establishment who regarded 'boarders as punks and misfits. But as more people took up the sport and the extreme sports community developed a following that couldn't be ignored, a grudging acceptance of the sport (and the skills of the best board riders) followed, and now ... Read More
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UMD (6)
UMD, Very Good
2006, Universal Pictures
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Format: Widescreen
MPAA Rating: PG13
Shawn Farmer, Terje Haakonsen, Nick Perata, Shaun White, Hannah Teter. Very good. 2005 Run time: 110. Sony PSP UMD video movie in great condition. Only watched a few times. Disc and case are in great shape!
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Very Good. 025192977121 This item is in very good condition with all original artwork and materials. Case and/or artwork may show visible wear.
UMD, New
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Kernersville, NC, USA
Shaun White, Hannah Teter, Shawn Farmer, Nick Perata, Terje Haakonsen. New in new packaging. Language: English. Run time: 111 mins. Aspect ratio: 2.35: 1. Originally released: 2005. BRAND NEW, GIFT QUALITY, FACTORY SEALED, buy with confidence from an experienced and trusted bookseller, I SHIP FAST.
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Brea, CA, USA
Shaun White, Hannah Teter, Shawn Farmer, Nick Perata, Terje Haakonsen. New in new packaging. Language: English. Run time: 111 mins. Aspect ratio: 2.35: 1. Originally released: 2005. Shrinkwrapped
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New. 25192977121 Brand new factory sealed, Excellent products Shipped same day from NJ state, We offer good customer service and your orders must be in the USPS truck before 4: 00 PM.
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Pelicans float high on the water and raise their wings slightly as they float along. When they fly, their head is pulled back over their shoulders to form an S-curve. Groups of pelicans usually fly to their feeding places in a line.
Most pelicans breed in large colonies. Some build tree nests, and others nest on the ground. Female pelicans usually lay two or three eggs, and the adults take turns sitting on them. When they hatch, the chicks are naked and helpless, and often only one survives. The parents regurgitate (spit up) food into their big pouches for the chicks to eat until the young birds are on their own, usually at the age of three months.


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Focus Archive
Inside... the European Environment Agency
by Tony Carritt
Media Relations and Communication Manager, European Environment Agency EEA
This article was previously published in the European Information Association's European Information magazine, October 2001 and reprinted by the kind permission of the EIA.
The European Environment Agency was established by the European Union EU in 1990 and became operational in 1994 following a decision to locate it in Copenhagen. Although our name may suggest we are Europe's equivalent of the US Environmental Protection Agency - with its wide-ranging powers of regulation and enforcement - the EEA is, as our mission statement shows, an information provider.
In broad terms, the EEA's core task is to provide objective, reliable and comparable information to support the protection and improvement of the environment and the achievement of sustainable development. Our primary target audience is decision-makers, but the Agency's mandate also requires it to ensure the broad dissemination of environmental information to the public and to maintain a public reference centre of such information.
The EEA is currently unique among the EU agencies in having as members, besides EU Member States, any other countries that share its objectives and are able to participate in its activities. This gives us a pan-European vocation, and one that we are well on the way to fulfilling. The Agency's membership, which previously comprised the 15 EU Member States plus the three other European Economic Area countries (Norway, Iceland and Liechtenstein), grew in August 2001 with the addition of six of the 13 countries seeking accession to the EU. This makes us the first EU institution to "enlarge" to the east and south.
We expect to admit the remaining seven accession countries, including Turkey, within the next few months, taking membership to 31 countries. Membership negotiations with Switzerland are also under way.
The Agency is headed by an Executive Director who oversees its functioning and reports to a Management Board. The Board consists of one representative from each EEA member country, two representatives of the European Commission and two scientific personnel nominated by the European Parliament. A Scientific Committee advises the Management Board on scientific matters. Domingo Jiménez-Beltrán, formerly director-general for environment in Spain, has been Executive Director since the Agency began operations but has announced his intention to retire from the post at the end of May 2002.
Our staff currently totals around 80 but is expected to grow to around 120 by the end of 2002 in line with our expanding membership.
In carrying out its mandate, the Agency sees its main objectives as being to assist the EU and EEA member countries to:
Identify, frame, prepare and implement sound and effective environmental policy measures and legislation; and
Monitor, evaluate and assess actual and expected progress in the implementation and results of such measures.
Our main clients are those involved in the development, adoption and implementation of policy in the European Commission, European Parliament, European Union Council of Ministers and EEA member countries. They are not only in the field of environment but also in economic sectors such as energy and agriculture that impact on the environment and thus need to take it into consideration. Other key clients are those who influence policy - environmental pressure groups, business and industry, the media and interested members of the public.
Following the adoption of an European Union strategy on sustainable development by heads of state and government at their Gothenburg summit in June 2001, our information will increasingly be used in this broader context to show how the environmental dimension of sustainable development is faring. The EEA will be responsible for contributing a number of the indicators that will be used by the European Commission to evaluate the European Union's progress towards its sustainable development goals – economic, social and environmental – each spring.
The Agency carries out its mission by drawing on the resources of the European Environment Information and Observation Network (EIONET), a network of over 600 environmental bodies and institutions across Europe which the EEA is mandated by its founding regulation to establish and coordinate in cooperation with member states. We also cooperate with other international environmental agencies and organisations, such as the UN Environment Programme (UNEP) and the OECD), as well as with Eurostat, the EU statistical office. The EEA tries to bring together, in compatible formats, the best environmental data by building on the work of existing bodies and avoiding duplication. These data are then analysed and turned into information that can be used by policy-makers and the public.
The EIONET comprises:
European Topic Centres (ETCs). These are centres of expertise formed by international consortia of specialist organisations to assist the EEA in carrying out its work programme. There are currently five ETCs covering the following topic areas:
Air and climate change
Nature protection and biodiversity
Waste and material flows
National Focal Points (NFPs). These coordinate each country's contribution to the network. They also assist in the preparation, implementation and follow-up of the EEA's work programme and the development of the EIONET. The role is usually taken by national ministries or environment agencies.
National Reference Centres (NRCs). Each member country establishes these for different areas of activity, usually corresponding to the ETC areas. The NRCs help with technical coordination on these topics and work with the relevant topic centres, either directly or through the national focal points.
Main Component Elements. These are the collectors, interpreters and suppliers of environmental data and those with expertise in environmental science, monitoring or modelling. About a quarter are NRCs.
Each member country is responsible for organising the relationship between their national focal point, reference centres and main component elements.
The most visible way in which the Agency uses the information it collects is in the production of reports. The EEA's publications cover a broad spectrum and are targeted at different user groups. Flagship products are our five-yearly reports assessing the state of the pan-European environment and the outlook for it, and the annual Environmental signals series of reports based on updates of key environmental indicators.
We also produce reports on specific environmental issues or topics – recent examples include soil degradation and sustainable water use - as well as technical reports dealing with environmental monitoring questions. In 2000 the Agency issued a total of 42 publications.
Mindful that not everyone has time to read full-length reports in these days of information overload, we also produce self-standing summary versions of the main publications, often in all 13 of the EEA member countries' languages. In addition, a regular "thematic" newsletter focussing on one environmental theme per issue and intended for a broad readership, is due to be launched shortly. A more general newsletter about the Agency's findings and activities is under consideration.
The EEA's services are largely centred on our website, www.eea.europa.eu, through which all Agency products can also be accessed.
How we disseminate our information
The website has rapidly overtaken conventional distribution channels to become the main vehicle for disseminating our information and the data underpinning it. One of the most comprehensive public information services on the environment available on the internet, it contains a wide range of material from the EEA and its EIONET partners – in particular the topic centres - as well as giving access to information from other national and international sources. The site logs around 100,000 user sessions per month.
The website offers full-text, pdf versions of virtually all reports the EEA has produced, an increasing number of them in different language versions. These can be downloaded for free, whereas printed versions usually carry a charge. A variety of information directories and databases can be accessed, including the data on which our reports are based. We have developed a service that allows users to download these data and review them on their own computer or to produce customised graphs. Another website-based service the EEA runs is the European Community Clearinghouse Mechanism for Biological Diversity, which facilitates sharing of information on biodiversity internationally.
Part of the Agency's mandate is to stimulate the exchange of information on best practices and the website contributes to this through an innovative service called EnviroWindows. This feature provides a virtual "marketplace" where business organisations, local authorities and any other stakeholder groups can share information, both with the public and, in a restricted area, among themselves. The EEA provides the web infrastructure for free but does not control the content pooled on EnviroWindows.
New content and services are regularly being added to the EEA website, one of the most recent being a Press Room providing one-click access to news releases, announcements, speeches and new reports. A further major new feature is the strengthening of online information about specific environmental themes through the addition of a set of interactive pages using key indicators to show the current situation and recent trends.
The data and information accessible through the EEA website form the core of the reference centre that the Agency is mandated to maintain. Another important facet of the reference centre, and one with a more human face, is our public information centre. The information centre staff field an average of 25 enquiries a day, mostly by e-mail but also by telephone and fax and from visitors to our offices in central Copenhagen. Academic researchers, consultants, government officials, non-governmental organisations and libraries tend to be the main clients of this service.
The Agency is also increasingly active towards the media and has a full-time media relations manager to produce communications material and handle media enquiries.
Successful environmental policy and management is not only about coping with disasters but also about detecting, analysing and responding to the slow-moving, underlying trends that may cause problems in the future. The EEA's role is central in anticipating such changes in the making and helping Europe to respond in time.
For further information about the EEA contact:
Tony Carritt, Media Relations and Communication Manager
European Environment Agency, Kongens Nytorv 6, DK-1050 Copenhagen DENMARK
Tel (direct): +45 3336 7147; Mobile: +45 2368 3669; Fax: +45 3336 7198
Web: www.eea.europa.eu
Visit the EEA's press room at www.eea.europa.eu/pressroom
For further information about the EIA contact:
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What our customers are saying about our Holiday Cottages In Wiltshire To Rent.
"I stayed at S4019 with my partner, my parents and our dog. We thoroughly enjoyed our stay at S4019. The location is perfect for Salisbury (10 minute drive from the nearest park and ride) and a 10 minute drive from stone henge. It is in a small village with a farm shop selling pies, cakes and vegetables and a pub called the Boot Inn that had a wide selection of lunches and evening meals. However, the shop was shut on Monday, our day of arrival. The cottage itself is gorgeous, just as I would imagine a cottage to be. The front garden is perfectly cared for. However, we took a miniature dog with us and he could have got out of the garden between the trees or through the gate. Not a problem as we had taken his extender lead with us so kept him on that. The family have thought of everything! They had a doggy cupboard with a selection of items for dogs - and had even provided the details of the nearest vets. Everything you could possibly need and more was provided. Child gate, hand washes with every sink, tissues, drinking straws, spare serviettes and plentiful cutlery are just a few of the items we were surprised to find. The family had also provided lots of information about the surrounding area, including tourists leaflets, local magazines and a list of the closest supermarkets with postcodes. The finishing touches were also perfect. The dinning table had already been laid and there were little teddy bears on every bed. This is our first cottage experience, and we felt the cottage was deserving of a four star rating rather than the three stars it had been given. It was a perfect place to stay and we would most definitely look to stay here again if we wanted a holiday in this area."
"When we arrived at TFAB cottage we were 'homeless' having just moved out of our home for 28 years in Devon and with our new build nowhere near completion. We were exhausted and found this place to be a complete haven. After the hustle and bustle of the previous few weeks the peace and quiet was simply wonderful, broken only by birdsong and the occasional clip-clop of passing 'noisy' horse. The cottage is so well equipped, we lacked nothing, and the welcome pack was such a thoughtful inclusion after a long day. We've been caught out in other places we've rented with not so much as a drop of milk for a cuppa. Jacqueline has the gift of hospitality, as seen in many little touches that make this an exceptionally homely, home from home. We required very little heating but when we did the heater in the entrance hall quickly took the chill off all the rooms. Everything was spotlessly clean. If the completion of our new home takes much longer (or our family get sick of us!) we will happily return to our cosy, quirky little nook. Highly recommend TFAB."
"When we arrived at TFAB cottage we were 'homeless' having just moved out of our home for 28 years in Devon and with our new build no where near completion. We were exhausted and found this place to be a complete haven. After the hustle and bustle of the previous few weeks the peace and quiet was simply wonderful, broken only by birdsong and the occasional clip-clop of passing 'noisy' horse. The cottage is so well equipped, we lacked nothing, and the welcome pack was such a thoughtful inclusion after a long day. We've been caught out in other places we've rented with not so much as a drop of milk for a cuppa. Jacqueline has the gift of hospitality, as seen in many little touches that make this an exceptionally homely, home from home. We required very little heating but when we did the heater in the entrance hall quickly took the chill off all the rooms. If the completion of our new home takes much longer (or our family get sick of us!) we will happily return to our cosy, quirky little nook. Highly recommend TFAB."
"TFAB. cottage is nestled in Neston A quite little village there is little through traffic except for when parents are loading their children into & out off the local school it can get a little busy then but it does not last long. overalll we found the cottage charming & the owners pleasant they seem passionate about this cottage & look after it well, we had a couple of tiny issues but nothing too alarming so not worthy of a mention here the owner tells me they will be sorted, the wood burner is a plus & a must as the evenings begin to cool down somewhat we had it lit every evening being late Oct.. early Nov. Neston is well situated for visits to other local towns & villages where there are many opportunities for dining & sight seeing, there is also a local pub that offers food 'The Neston Country Inn' Driving in & out of neston could prove troublesome as the roads can be a little on the narrow side with not as many passing points as you might expect so care must be taken if venturing out in the evening."


1.Back to the fortress of God, that is the presence of God.
2.Increase your hope in believing faith in God and be persevered.
3.Listen to the voice of God in His presence that He delights to hear, delights to answer and restores the lost in multiplying.


text:
‹‹ Les Soixante-Huitards: Sex, Drugs, and Lame Poster Art
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Reading the State of Britain with Roger Scruton
by Theodore Dalrymple
Sir Roger Scruton is a man of such intellect and polymathic erudition that he is always worth attending to whatever he chooses to write. He is also a man of courage. With one or two others (but very few) he kept alive a tradition of intelligent conservatism in an era when to be conservative was thought by intellectuals and academics to be a manifestation of malevolent stupidity at best, and outright mental incapacity at worst. He suffered disdain, abuse and mockery for his steadfastness, and it took many years for him to receive the recognition that he deserved.
In Where We Are, Scruton tackles the subject of Britain's projected exit from the European Union, thank goodness not from the point of view of its economic effects, splendid or disastrous, or from that of the details of the negotiations, complex and mind-numbing, but from that, loosely-speaking, of political philosophy.
Scruton is broadly in favour of Brexit, though he recognizes the great benefit that it has brought to Anglo-Irish relations. His extended argument, if I have him correctly, is mainly two-fold: first that Britain has a very different (and incompatible) political and legal tradition from that of the rest of Europe, and second that people need a sense of identity rooted in land and culture, and not just in an abstract idea. There may be some genuine citizens of the world who feel equally at home anywhere, but they are few, and the great majority of people feel a need for some kind of physical and cultural rootedness. The most satisfactory way of finding such rootedness in the modern world, that permits both freedom and a degree of democratic control, is via the nation state. It commands overarching loyalty, affection and a sense of duty to a degree that no other polity does. It has its deformations, of course, but at least it gives its citizens a sense that the polity under which they live is theirs and is capable of responding to their concerns. A faceless international bureaucracy, composed largely of superannuated politicians of a variety of countries, clinging to unelected power and influence like limpets to a rock, will never replace the nation state in the affections of most people. And, as Sir Roger himself instantiates, patriotism for a particular nation state does not entail hatred of, or disdain for, other nations: it is perfectly possible for a true patriot to harbour deep feelings of affection for other countries. A patriotic American does not cease to be a patriotic American because he loves Spain or Denmark.
Unfortunately, a healthy patriotism seems to be denied to the most powerful nation of the European Union, namely Germany. The historical reasons for this are perfectly obvious, of course. But it is more difficult to rid oneself of pride than one might think: one can become proud of one's lack of pride. When Mrs Merkel agreed to take more than a million migrants, it was easy in her gesture to see her desire to restore the moral reputation of her nation. A motive widely touted for her gesture, namely that with its ageing and declining population, Germany needed more young labour is absurd: there are millions of unemployed young Spaniards, Italians and Greeks on its doorstep, relatively-speaking, who could have been absorbed with much less difficulty.
The problem arises when Germany, newly-proud of its openness to refugees, tries to make other countries suffer the consequences of its policy, in the name of some kind of abstract principle. Thus other countries, such as Hungary, are to be bullied into taking refugees or face hostility and ostracism. No one, of course, asks the refugees themselves whether they want to be resettled in Hungary. They are abstractions in the European psychodrama, not people of flesh and blood, with desires and ambitions of their own.
The desire of the Germans to overcome or dissolve their German-ness in the tepid bath of European Union-ness is the consequence of a certain historiography, in which all of Germans history is but a run-up to Nazism: in other words that Nazism is immanent in the German soul, and the only way to control it is to tie it down as Gulliver was tied down in Lilliput. But this supposed need does not exist to anything like the same extent in other countries, which may nevertheless be constrained by German power, influence and financial might to follow suit. The key to contemporary Europe may perhaps be found in the character of Uriah Heep.
Britain has not yet achieved the levels of German prideful breast-beating, but it is fast catching up. Scruton is right to stress the importance of historiography in determining the political attitudes of the population. One way of explaining the difference between the way the generations voted in the recent referendum on Brexit is that the younger generation has been brought up on post-colonial guilt and absence of any pride in national achievement other than that which was oppositional. For them, the nation state (in this case the British) brought nothing but oppression, misery and exploitation into the world, and therefore the dissolution of its power in a multinational union can be nothing but good. Even the Scottish, or the Scottish nationalists, manage to represent themselves as victims of the British Empire, analogously to the Austrians who represent themselves as victim of Nazism, when in fact they were disproportionate enthusiasts for it. Historiography thus becomes a historical force in itself, more easily for evil than for good; and a case might be made that it has disarmed the west in advance from the challenges it faces. If you are not aware of freedom as a rare achievement, you will not do much to defend it: a lacuna of which freedom's enemies are acutely aware.
While I am in broad agreement and sympathy with Scruton's outlook, which is that of a broad and tolerant patriotism, I am afraid I find him overoptimistic (despite his recent book on the virtues of a rational pessimism) about the current state of Britain. The fact is that its lamentable condition in many respects is self-inflicted, not inflicted by the European Union, and I see little evidence of much will to reverse the harmful policies so assiduously pursued over the last few decades by governments of various stripes, and which now serve so many vested interests.
Let me take a small problem, that of litter. Scruton says that the British are particularly attached to their gardens, which are themselves a reflection of their love for the countryside. This was once true, and is no doubt still true of much of the population. But in huge numbers of streets in Britain, gardens have been concreted over to accommodate cars, which are incomparably more important to them than flowers or grass, and which instantly transforms those streets from pleasant locations into slums. Moreover, anyone travelling through the British countryside would now conclude that the British regard it not with love or veneration, but merely as a vast litter bin, into which they throw the wrappings of their vile and incontinent refreshments (they are, not coincidentally, the fattest people in Europe, as well as the most slovenly where litter is concerned).
As if this were not bad enough, there is no evidence that any attempt is being made to alter this situation. Local government believes it has more important things to do than keep roads and streets clean: not only does it have to use a growing proportion of its income to pay the unfunded pensions of past workers, but it has more important things to do such as develop anti-discrimination policies and rectify the natural consequences of the personal improvidence of so large a proportion of the population. Britain, in effect, is not a large garden, but a large trash can.
The corruption of its public administration is very great, not in the sense that officialdom takes bribes (that at least would be illegal and in principle preventable) but in the moral and intellectual sense: public employment is largely divorced from the production of any public good. Scruton correctly mentions the appallingly low educational level in Britain: 17 per cent of British children leave school barely able to read and write, though $100,000 each has been spent on their education. How is such a miracle possible? It is not the European Union that has produced it.
As to the free-born Englishman, the person who is supposed to be viscerally and hereditarily attached to his freedom in a way that distinguishes him from his continental opposite number, thanks to the immemorial common-law tradition, he now conceives of it mostly as the freedom to be drunk in public, take whatever drugs he likes, and be sexually promiscuous, without the interference of others. The more intellectual portion of the population increasingly sees freedom as the right to suppress the opinions of those with whom they strongly disapprove. And the greatest freedom of all, the one that is most ardently desired, is the freedom to be protected from the consequences of one's own improvidence and foolishness.
Britain's difficulties, then, are deep and cultural. Some of Scruton's proposed solutions would have to be carried out by the very cadre of people which has inflicted such terrible damage and which combines ideological malevolence with practical incompetence in everything except the acquisition of power. The exit from the EU offers us an opportunity to bethink ourselves, then, but I doubt that we shall take it. The first desirable step would be for everyone to read Scruton's book.
First published in the Library of Law and Liberty.
Posted on 04/19/2018 5:04 AM by Theodore Dalrymple


Mike is primarily responsible for cash and fund allocation management, portfolio support and operational due diligence, and counterparty management at Aptitude. Mike has nine years of experience in the investment industry working for a range of firms including Legg Mason, Bridgewater Associates, and BNY Mellon. He has held a variety of different roles, which include supporting derivative trading, pricing and valuation, and facilitating the selling of investment operations solutions. He holds a B.S. in Finance from Fairfield University.


For the first time in its three-year history, the NWHL is heading to Minnesota -- if only for a weekend. Amanda Leveille and Brittany Ott will lead their respective teams, with a host of the league's top talent heading west.
In addition, two players from the Minnesota Whitecaps will join the NWHL at its All-Star festivities.
This year's All-Star events will be held in partnership with the NHL's Minnesota Wild at the TRIA Rink in Saint Paul, MN. The skills challenge will held on February 10 at 6:45 PM Central, with the All Star Game to follow February 11 at 11:30 AM Central.
Although the list of events for the skills challenge has yet to be released, past years have included competitions such as shooting accuracy, hardest shot, and fastest skater. The All-Star Game itself will be played 4-on-4.
Tickets for the skills challenge are $15, with tickets to the game available for $25. Both events are general admission and include post-event autograph sessions with the players.
Per the league's Twitter account, the game will be broadcast on Twitter. Broadcast information for the skills challenge have not been released yet.
Matt Falkenbury will provide play-by-play alongside analyst Erica Ayala. Kelly Schultz, radio voice of Bemidji State women's hockey, will be the bench reporter.
Janine Weber was initially named to the All-Star roster, but is injured and has been replaced by Rebecca Vint.
Team Leveille is strong in net, with two of the league's top netminders who should each play half the game. Both Leveille and Burns will want to put on a good show, returning to Minnesota years after they played there with the Golden Gophers. They've also got a talented backend with some offense up front. Weber missed the last two regular season games for her team, and it was announced today that she will not make the trip to Minnesota.
Team Ott is arguably strongest on offense, including Gruschow, who leads the league in points (19) and goals (9) and Burke, who leads in assists (14). It'll also be a homecoming of sorts for Buie, who is from Edina, Minnesota.
Tickets for the skills challenge and All Star Game are available for purchase online here. A weekend package which was previously available for both events has sold out.


text:
No bake granola product and methods of preparation
The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
Johnson, Jeremy Linn (Burnsville, MN, US)
Robie, Steven C. (Plymouth, MN, US)
Zietlow, Philip K. (Wayzata, MN, US)
General Mills, Inc. (Minneapolis, MN, US)
426/506, 426/520, 426/619, 426/620
A23L7/10; A23L11/00
426/618, 426/506, 426/619, 426/620, 426/520
US Patent References:
20120315359 READY-TO-EAT CEREAL FLAKES CONTAINING LEGUMES 2012-12-13 Gandhi et al. 426/93
20110183045 CEREAL BARS CONTAINING INULIN AND THEIR METHODS OF MANUFACTURE 2011-07-28 Froseth et al.
20110143011 GRANOLA CEREAL AND METHODS OF MAKING THE SAME 2011-06-16 Meissner
20110039004 LOW WATER ACTIVITY FOOD BINDER AND METHODS RELATED THERETO 2011-02-17 Garter
20100183772 GRANOLA AND GRANOLA PRODUCTS CONTAINING CHOCOLATE AND METHODS OF PREPARATION 2010-07-22 Clanton et al.
20100028507 MANUFACTURE OF GRANOLA AND SNACK-FOOD PRODUCTS 2010-02-04 Mesu et al. 426/309
7264835 Food product and method of preparation 2007-09-04 Funk
7169422 Manufacture of granola and snack-food products 2007-01-30 Mesu et al.
7037551 Extruded granola process 2006-05-02 Moore et al.
6793953 Food product and method of preparation 2004-09-21 Zietlow et al.
6720015 Ready-to-eat nutritionally balanced food compositions having superior taste systems 2004-04-13 Prosise et al.
20040022901 Food product and method of preparation 2004-02-05 Funk
5413805 Low or no fat granola cereal mix and process 1995-05-09 Delpierre et al. 426/620
5275830 Reduced-fat, ready-to-eat food item 1994-01-04 Smith
Foreign References:
EP1662886 2006-06-07 EXTRUDED GRANOLA PROCESS
WO/1994/000025 January, 1994 REDUCED-FAT, READY-TO-EAT FOOD ITEM
WO1994000025A1 1994-01-06 REDUCED-FAT, READY-TO-EAT FOOD ITEM
WO/2006/121724 November, 2006 NUTRITIONAL PRODUCT AND HYDRATION METHOD OF MANUFACTURE
WO2006121724A2 2006-11-16 NUTRITIONAL PRODUCT AND HYDRATION METHOD OF MANUFACTURE
WO/2007/081637 July, 2007 METHOD OF MAKING COMPLEXED FAT COMPOSITIONS
WO2007081637A2 2007-07-19 METHOD OF MAKING COMPLEXED FAT COMPOSITIONS
"Cinnamon Stove Top Granola," AllRecipes.com, Powered by ESHA Nutrient Database (1 page).
"Cinnamon Stove Top Granola," AllRecipes.com, Powered by ESHA Nutrient Database, May 5, 2008 (1 page).
HEGGESTAD, HELEN F
Diederiks & Whitelaw, PLC (Woodbridge, VA, US)
1. A method of preparing a no bake food product comprising: A. providing an unbaked grain product, B. adding a sweetener to said unbaked grain product to form a grain mixture, and C. agitating said grain mixture in a container while heating until said grain mixture is toasted, wherein said grain mixture having a substantially uniform toasted appearance and wherein the surface of said container is about 200 degrees to about 500 degrees Fahrenheit D. adding water to said grain mixture after said mixture is toasted, wherein said water is about 25% to about 90% by weight of said grain mixture and wherein said grain mixture being further agitated until substantially all water is absorbed in said grain mixture.
2. A method of claim 1, further comprising the step of removing said grain mixture from heat said grain mixture having a temperature above 240 degrees Fahrenheit.
3. The method of claim 2, wherein the grain mixture is toasted so as to have a water content of about 0.01% to about 5%.
4. The method of claim 2, further comprising the step of forming said grain mixture into a sheet.
5. The method of claim 2, further comprising the step of cutting said grain mixture into pieces, wherein said pieces are selected from a group consisting of bars, clusters, and cereal.
6. The method of claim 1, furthering comprising the step of adding oil to said unbaked grain product, wherein said oil is selected from a group consisting of canola, corn, sunflower, olive, peanut, almond, walnut, soybean, rice bran, coconut, butter, margarine and palm.
7. The method of claim 6, wherein said oil is about 0.25% to about 30% by weight of the grain mixture.
8. The method of claim 1, further comprising the step of adding syrup to said unbaked grain product, wherein said syrup in selected from a group consisting of refiner's syrup, maple syrup, corn syrup, inulin syrup, malt syrup, sorghum syrup, oat syrup, rye syrup, wheat syrup, maize syrup, rice syrup and barley syrup.
9. The method of claim 1, further comprising the step of adding juice to said unbaked grain product, wherein said juice is selected from a group consisting of dates, prunes, figs, apricots, peaches, apples, pears, cranberries, blueberries, strawberries, cherries, mangos, pineapples, papaya, grapes, kiwi, dragon fruit and pomegranates.
10. The method of claim 1, further comprising the step of adding salt to said grain mixture wherein said salt is about 0.01% to about 10% by weight of the grain mixture.
11. The method of claim 1, wherein said grain mixture being toasted is measured on the L*a*b* color space, about 100% of said of grain mixture having a L* value of about 50 to about 64, an a* value of about 4 to about 9 and a b* value of about 18 to about 21.
12. The method of claim 1, further comprising the step of adding sodium bicarbonate to said grain mixture.
13. The method of claim 1, wherein said grain product is selected from a group consisting of oats, maize, rice, barley, wheat, sorghum, millet, rye, triticale, fonio, buckwheat, quinoa, kaniwa, teff, wild rice, spelt, einkorn, emmer, durum, amaranth, flaxseed and kamut.
14. The method of claim 13, wherein said grain product is gluten-free.
15. The method of claim 1, wherein said sweetener is selected from a group consisting of brown sugar, molasses, honey, confectioner's sugar, aspartame, sucralose, saccharine, fructose, sucrose, glucose, xylitol, malitol and corn syrup.
16. A method of claim 1, further comprising the step of adding nuts to said grain mixture, wherein said nuts are selected from a group consisting of peanuts, walnuts, cashews, pecans and almonds.
17. The method of claim 1, further comprising the step of adding seeds to said grain mixture, wherein said seeds are selected from a group consisting of pine nuts, sunflower, sesame and flax.
18. The method of claim 1, further comprising the step of adding fruit to said grain mixture, wherein said fruit is selected from a group consisting of dates, prunes, figs, apricots, peaches, apples, pears, cranberries, blueberries, strawberries, cherries, mangos, pineapples, papaya, grapes, kiwi, dragon fruit and pomegranates.
19. The method of claim 1, wherein the sweetener is about 0.02% to about 70% by weight of the food product.
The invention relates to no-bake grain food products and the method of making no-bake grain food products.
The invention generally relates to the manufacture of granola and snack-food products, and in particular to the manufacture of ready to eat food products such as granola bars, clusters and Ready-to-Eat (RTE) snacks which comprise grain and sweetener, optionally comprising nuts, dried fruit and/or seeds.
Grain products of various formulations have long been known. One in particular is the use of dry grain products used as a hot cereal, such as oatmeal.
Traditional oatmeal is time consuming to prepare for consumption. Such hot oatmeal is typically prepared by adding water, and boiling for up to 12 minutes. Consumers are demanding convenience, such as portability and ease of preparation. Due to inefficient heat transfer in such conventional preparation methods, however, the preparation time for consumption cannot be sped up without sacrificing textural quality.
To reduce preparation time and increase the ease of preparation, hot cereal which is capable of microwave preparation is desired. In one known method, a grain product is provided which requires the addition of water and heat to make a instant oatmeal. However, this method has the limitation of providing a bland grain product without enhanced flavor and color. In an known method, color can be enhanced by adding colorants, but this does not provide the improved taste.
There is a need for instant hot cereal which require only the addition of heat for consumption. Additionally, an instant hot cereal should provide the same quality as traditionally prepared hot cereal, such as traditional oatmeal. Therefore, in view of the increased appreciation of the beneficial effects of grain products, it is desirable to improve the efficiency, convenience and results of consumer preparation of such grain products without sacrificing quality or flavor. Moreover, improved taste and manufacturing methods are desirable to meet market demands and provide alternative taste and texture to a consumer.
In a known method of making snack-food products, such as granola bars, the two basic ingredients are a binder which is typically a sugar solution and dried components such as nuts, dried fruit and/or cereal products. These ingredients are thoroughly mixed and then formed into large sheets which are transferred into a drying/baking oven. Whilst passing through or in the drying/baking oven, moisture is removed from the sugar solution binder and also from the components of the snack-food product, resulting in a sheet of dried and or baked, adhered components which can then be removed from the oven and cut into the desired sizes and shapes of the snack-food product. Such a method is described in U.S. Pat. No. 7,169,422 which is incorporated herein by reference in its entirety.
In the known method, the step of drying and baking the sheet of adhered components in the drying/baking oven is particularly time-consuming and typically is the rate-limiting step in the process that holds up the whole of the rest of the production line. The drying step also requires significant amounts of energy to dry the adhered components. Furthermore, drying the components also requires an enormous amount of capital expenses, such as equipment, materials and space.
In the known method, the grain product is typically dried in a drying/baking oven. Additionally, the drying/baking step allows for the adhered components to become toasted. However, the toasting process typically results in the outer surface being toasted, while the interior portion of the adhered component remains untoasted.
It would be desirable to eliminate the need for drying the adhered components in a drying oven. It would be desirable to provide an adhered component with a uniform toasted appearance, which in turn results in a uniform taste of the adhered component.
The invention provides novel products and methods. Specifically a no-bake food product with a toasted appearance is disclosed and a method of providing a toasted appearance to a no-bake food product is also disclosed. In one example embodiment, the no-bake food product comprises an unbaked grain product and a sweetener.
Although the scope of the invention is provided by the claims hereby appended, it should be understood that variations of the particular embodiments described herein incorporating the principles of the invention will occur to those of ordinary skill in the art and yet will be within the scope of the appended claims.
The invention will be further explained with reference to the appended Figures, wherein like structure is referred to by like numerals through the several views, and wherein:
FIG. 1 illustrates a schematic flow process diagram of the prior art method of preparation of baked food products.
FIG. 2 illustrates a schematic flow process diagram of one embodiment of a method of the invention for preparing a granola product.
FIG. 3 illustrates a schematic process flow diagram of an alternative embodiment of a method of the invention for preparing a granola product, as shown in FIG. 2, involving adding water to the no-bake grain mixture.
The invention provides novel products and methods. Specifically there is disclosed a no-bake food product with a toasted appearance and a method of providing a toasted appearance to a no-bake food product. In one example embodiment, a no-bake food product comprises an unbaked grain product and a sweetener. The optional water component can be about 1% to about 5% by weight of the no-bake grain mixture.
The invention includes a method of making a granola or snack-food product in which there is reduced wastage of material in forming the end product and can also increase production efficiency of making such products. In accordance with the invention, a method of making a granola or snack-food product comprises, mixing at elevated temperatures, ingredients for a granola or snack-food product to obtain a formable mixture, wherein a sweetener is liquid at said elevated temperature and sets when cooled to room temperature; while at an elevated temperature, whilst the sweetener is still liquid, forming the mixture into a product precursor; and cooling the product precursor to set the sweetener, thereby obtaining a no-bake food product. Thus, the sweetener is in a liquid state at an elevated temperature used for mixing of the product ingredients and sets when cooled, binding the ingredients for the product and setting to a relatively non-sticky and dry state suitable for the desired end product without further drying or processing steps. The ingredients are typically selected from the group consisting of grain, sweetener, nuts, seeds, fruit, and mixtures thereof.
Composition of No-Bake Food Product
One element of the invention is grain. The grain of the invention can comprise any suitable grain such as oats, maize, rice, barley, wheat, sorghum, millet, rye, triticale, fonio, buckwheat, quinoa, kaniwa, teff, wild rice, spelt, einkorn, emmer, durum, amaranth, flaxseed, kamut and combinations thereof. In one embodiment, the grain is oats. In another embodiment, the grain is rice. The weight percentage of grain is about 25% to about 93% of the total food product.
One element of the invention is sweetener. The sweetener of the invention can be any suitable sweetener such as brown sugar, molasses, honey, confectioner's sugar, aspartame, sucralose, saccharine, fructose, sucrose, glucose, xylitol, malitol, corn syrup and combinations thereof. In certain embodiments, the sweetener is a reducing sugar. Examples of reducing sugars such as, honey, fructose, glucose, galactose, lactose and maltose. In an embodiment, the use of at least one reducing sugar is used. In embodiments where more than one sweetener is used at least one reducing sugar in combination with a sweetener is preferred. The weight percentage of sweetener is about 0.02% to about 70% of the total food product.
In various exemplary embodiments disclosed herein, the sweetener is a sugar solution which is liquid at an elevated temperature and which is set when cooled to below about 105 degrees F. Room temperature is generally considerably below about 75 degrees F. and thus the sweetener advantageously sets such that the sweetener will not risk melting in the hand of the consumer or in storage or in transit. In an example embodiment the sweetener is set when the sweetener changes from a liquid to a solid or semi-solid. Setting temperatures of sweeteners of the various embodiments are well known by one of ordinary skill in the art.
Sugar-containing solutions are particularly suitable as a sweetener according to the invention and they can easily and inexpensively be prepared with entirely edible contents. They have a sweetness appropriate for a sweet or confectionery snack and are in wide use in this field. The sugar solutions used in embodiments described herein are characterized in that they have the properties set out above, namely that of being liquid at, or capable of being made liquid by heating to, elevated temperatures and setting when cooled to room temperature.
The properties of the sweetener are related to the concentration of sugar or sugars therein, and generally the higher the solids content of the sweetener, the higher its boiling temperature and the higher its setting temperature. Whatever concentration is adopted, suitable sweeteners are sufficiently liquid during processing and forming the desired shape of a product precursor. A product precursor is defined as a combination of components before a final food product is formed. One example embodiment of a product precursor is the mixing of grain, sweetener and water prior to heating. Another example is the heating of grain, sweetener and water prior to forming a sheet. Another example is a grain, sweetener and water after heating being formed into a sheet prior to being cut or packaged.
Generally, there is a point at which the concentration of sugar is such that no workable sweetener solution can be obtained. The sugar concentration in a sweetener should usually not exceed about 70% by weight of the entire grain mixture. The sugars in a sweetener may be selected from individual sugars and/or combinations of all edible monosaccharides and disaccharides to provide the properties described herein.
The no-bake food product described herein can also comprise additional, optional ingredients. These ingredients can be added to enhance the overall health, taste, appearance and/or texture of the no-bake food product.
Nuts. The no-bake food product may also include at least one type of nut. The nut is selected from a group consisting of peanuts, walnuts, cashews, pecans and almonds.
Seeds. The no-bake food product may also include at least one type of seed. Seeds may be selected from a group consisting of pine nuts, sunflower, sesame and flax.
Fruit. The no-bake food product may also include at least one type of fruit. The fruit is selected from a group consisting of dates, prunes, figs, apricots, peaches, apples, pears, cranberries, blueberries, strawberries, cherries, mangos, pineapples, papaya, grapes kiwi, dragon fruit and pomegranates. Fruit may be in the form of flavorants, particulates, or a layer on the final food product.
In addition to the aforementioned optional ingredients, compounds may also be added to enhance the over finished no-bake product. Although, optional ingredients such as nuts, seeds, and fruit are preferred, additional ingredients to enhance the no-bake food product can also be added. One example is the addition of sodium bicarbonate to the no-bake food product. Sodium bicarbonate may provide a leavening effect which may impart a different texture to a grain food product. Sodium bicarbonate may also impart unique flavors and colors to grain products of the invention. Sodium bicarbonate may also impart accelerated toasting a grain product.
Another optional ingredient may be food pieces. Food pieces are defined as cereal or farinaceous in nature such as corn, wheat, rice, barley and the like, and are not limited thereto, but includes any similar base food piece derived from protein, starch, fiber or combinations thereof, with or without fat and other ingredients. Many of these food pieces are made by forming a dough, either cooked or uncooked, and shaping the dough and finally toasting, baking or deep fat frying a piece to provide the finished product.
In variations of the invention, a food piece is a puffed or expanded piece fabricated from a cooked cereal dough by deep fat frying. However, the base pieces can also be supplied by a wide variety of breakfast cereal pieces such as those in the form of flake, shreds, and biscuits and puffed pieces of various shapes and sizes, e.g., spheres, rings, letters, and/or figurines. In one embodiment the base pieces are plain or uncoated. However, cereal base pieces having a pre-sweetener coating or vitamin slurry can also be utilized.
Other ingredients may also be included in the no-bake food product in accordance with usual practice in this field, such as salts, preservatives, colorings, artificial flavors, natural flavors and antioxidants.
In an alternative embodiment, the grain mixture comprises the addition of water after toasting. Once the grain mixture is sufficiently toasted, water is added to the grain mixture. The grain mixture and water are continuously agitated until substantially all water is absorbed in said grain mixture. The grain mixture is then moved to a cooler wheel. Once sufficiently cooled, the grain mixture is moved to a packaging line where the grain mixture is portioned and packaged.
Process of Making a No-Bake Granola Product
A method described herein is suitable for the manufacture of snacks such as "granola" bars from ingredients such as nuts, fruit, dried fruit, cereals, and grain products. The ingredients can be mixed at a temperature of 200 degrees F. or higher, though not so high as to risk caramelization or burning of the sweetener. A method of making a food product is also suitable for manufacture of breakfast cereals. In the case of breakfast cereals, the mixture is typically formed into a product precursor that is a natural-shaped cluster of ingredients. For manufacture of products such as granola bars the product precursor is bar-shaped; e.g. rectangular
A method of making a no-bake granola bar, in one example embodiment, comprises a grain component and admixing a sweetener to said grain component. The weight percentage of sweetener is generally about 0.02% to about 70% of the final food product. The elevated temperature at which the sweetener is in a liquid state and is sufficiently liquid for no-bake food product ingredients to be mixed with the sweetener by conventional mixing equipment is at about 200° F., alternatively can be at about 240° F. or at about 250° F. Generally, the sweetener, grain and optional ingredients are at substantially the same temperature during mixing, so that the sweetener remains liquid during mixing and does not set until the product precursor has been formed and then cooled.
In this example embodiment, the elevated temperature of the ingredients is raised in a container (or heating device) with a surface temperature from about 200° F. to about 500° F. This elevated surface temperature provides a substantially uniform toasting of all ingredients. Toasting can be evidenced by a darkened color on the grain portions of the mixture, a generally golden color, and a toasted smell. Additionally, the invention defines toasted as having an L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21, when measured on the L*a*b* color space scale. In one example embodiment, at least 60% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In another embodiment, at least 70% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In yet another example embodiment, at least 80% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In an exemplary embodiment substantially all of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21.
Referring now to FIG. 1, is described a method of making a baked food product. A flow chart shows the process for forming segmented granola bars pursuant to the prior art method. The prior art method 10 first comprises food ingredients mixed into a grain mixture 20 and the grain mixture is placed in a mixer 30, spread with an APV spreader 40 and formed into a slab on a compression belt 50. The grain mixture is formed from food ingredients commonly used in ready to eat baked food products. In one embodiment, a binder syrup can also be used with supersaturated sugar solutions, one example of this method is found in U.S. Pat. No. 7,169,422.
After the grain mixture is placed through an APV spreader 40, the grain mixture is next compressed with compression rollers (not shown) on a compression belt 50 to a desired thickness. The grain mixture is then baked in an oven 60. Baking can be practiced in any commercial or noncommercial oven depending on batch size capable of maintaining the required temperature for the required time. Commercial ovens include band or continuous conveyor ovens such as those manufactured and distributed by Proctor & Schwartz, Werner Lahara and Spooner. A typical commercial oven will have multiple zones; a first zone to rapidly heat the product, a second zone to remove moisture and bake the product developing color and flavor and third zone to remove additional product moisture. In one embodiment, the grain mixture is baked for a prolonged period in an oven to remove the extra water to make a crunchy granola bar. In one embodiment, the granola pieces are transported through the oven on a sheet metal conveyor made of solid carbon steel. In another embodiment, the baking process is carried out at a sufficiently low temperature to dry the chewy granola, but not to overly modify or cook the same. This can be accomplished by drying the granola in an oven for 5-15 minutes at a temperature of less than about 400° F. Alternatively, the baking is achieved by baking for about 10 minutes at 370° F. in the oven 60. In an alternative method, the prior art describes ingredients being dried in an oven 60 for 10-20 minutes at a temperature greater than 250° F. The grain mixture is then placed through a slitter 70 to form strips of finished baked product. The grain mixture is then placed in a guillotine cutter 80. After cutting, the grain mixture, in the form of bar or pieces, run along a cooler 90. The pieces or bars are then run along a packaging line 100 and placed in wrapper or containers appropriate for storing a finished product.
One example embodiment of the invention is shown in FIG. 2. FIG. 2 illustrates an example embodiment to process food product ingredients. This figure is shown for purposes of illustration and is non-limiting in nature. The invention provides the use of high surface temperature and substantially continuous agitation of the grain mixture to provide a substantially uniform toasting appearance to the grain mixture. However, the this should not be overshadowed by the different ways mixing or combining compositional elements of the grain mixture are described herein.
Referring again to FIG. 2, which illustrates one example embodiment of the invention the grain and sweetener are mixed together to form a grain mixture slurry 110. Additional optional ingredients may be added during any point in the mixing step of the process of the invention. The grain mixture is placed in a cooker or mixer (hereinafter mixer) 120. The grain mixture at this stage is between ambient temperature (typically 70° F.), and an elevated temperature of 250° F. In this example embodiment of the invention can use any type of mixer that provides heat and agitation to the grain mixture. A continuous flow interrupted paddle mixer can also be used in other embodiments. Alternatively, the mixing step takes place in a bowl of a mixer equipped with a media jacket for heating the contents of the mixing bowl. A media jacket such as a steam jacket, oil jacket or electric jacket are within the scope of the invention. Any mixer with the ability to obtain a surface temperature of between 200° F. and 500° F. is within the scope of the invention.
The mixer is also used to provide agitation to the grain mixture to prevent the grain mixture from charring or burning during the mixing process step, although mixing speeds necessary to perform the toasting process of the invention depends on the surface temperature of the mixing container. Additionally, the mixer should provide agitation sufficient to provide a substantial portion of the grain mixture come into contact with the mixing container surface, to provide a consistent toasting of the substantial portion of the entire grain mixture batch. Once the grain mixture is sufficiently toasted, the grain mixture is moved to a spreader 130. Toasting in the mixture is determined by the appearance of the grain mixture. Toasted grain mixture is defined as having an L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21, when measured on the L*a*b* color space scale. In one example embodiment, at least 60% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In another embodiment, at least 70% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In yet another example embodiment, at least 80% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In an exemplary embodiment substantially all of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21.
The next method step, in this example embodiment, comprises transferring the grain mixture to a spreader 130. The spreading can be accomplished by a commercially available depositor or manually. In this example embodiment the product is deposited in a uniform depth of about 7.6-12.7 cm. (3-5 inches). Depositing the toasted grain mixture in such a uniform manner will allow for more precise and more consistent quality in the finished product. In a manual operation, toasted grain mixture can be deposited on baking sheets alone or lined with baking parchment paper and spread to a uniform depth for optional compression. If the desired end product of the grain mixture is granola bars, then included in the depositing step can be a compressing sub-step to a uniform thickness and to form a slab or continuous ribbon of granola. Compression is easily accomplished through the use of smooth heavy rollers or smooth rollers applied with constant pressure to the toasted granola mixture after it is deposited. In an embodiment, the grain mixture is pressed into molds.
The next optional method step includes passing the compressed grain mixture through a slitter 150 and a subsequent guillotine 160. It is appreciated that one of ordinary skill in the art could use several known methods to perform the cutting step with any type of cutter such as a traditional guillotine cutter or rotary cutter.
The next optional step comprises the grain mixture being cooled by a cooler device 170. Cooler 170 as taught herein may be cooling fans blowing ambient or chilled air over the granola product. The granola pieces are then transported along conveyor belts to be packaged along a packaging line 180. In one embodiment, the granola pieces are packaged in packages typical in the food industry, such as individually packaged ready to eat bars.
Referring now to FIG. 3, which illustrates one embodiment of the invention, the grain and sweetener are mixed together to form a grain mixture slurry 200. Additional optional ingredients may be added during any point in the mixing step of the process of the invention. The grain mixture is placed in a cooker or mixer (hereinafter mixer) 210. The grain mixture at this stage is between ambient temperature (typically 70° F.), and an elevated temperature of 250° F. The invention can use any type of mixer that provides heat and agitation to the grain mixture. A continuous flow interrupted paddle mixer can also be used in another embodiment. Alternatively, the mixing step takes place in a bowl of a mixer equipped with a media jacket for heating the contents of the mixing bowl. A media jacket such as a steam jacket, oil jacket or electric jacket are within the scope of the invention. A heated paddle mixer may also be used. A mixer with the ability to obtain a surface temperature of between 200° F. and 500° F. is within the scope of the invention.
In this example embodiment, the mixer provides agitation to the grain mixture to prevent the grain mixture from charring or burning during the mixing process step. Although mixing speeds necessary to perform the toasting process of the invention depend on the surface temperature of the mixing container, a mixer that can adequately mix substantial portion of the contents of the batch of grain mixture is preferred. Additionally, the mixer should provide agitation sufficient to enable a substantial portion of the grain mixture to come into contact with the mixing container surface, to provide a consistent toasting of the substantial portion of the entire grain mixture batch.
Toasting in the mixture is determined by the appearance of the grain mixture. Toasted is defined as having an L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21, when measured on the L*a*b* color space scale. In one example embodiment, at least 60% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In another embodiment, at least 70% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In yet another example embodiment, at least 80% of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21. In an exemplary embodiment substantially all of the grain mixture will comprise a L* value of about 50 to about 64, an a* value of about 4 to about 9, and a b* value of about 18 to about 21.
In an alternative embodiment, once the grain mixture is sufficiently toasted, water is added to the grain mixture. The grain mixture and water are continuously agitated until substantially all loose water is absorbed in said grain mixture. The grain mixture at this point has a paste-like or thickened consistency. The grain mixture is immediately moved to a cooler wheel 220.
The next optional method step comprises the grain mixture being moved to a packaging line 230, where the grain mixture is portioned and packaged. In one example embodiment, the packaging is a paper container available for freezing, where the container is a single-serving portion. In an alternative embodiment, the package is a plastic container for a single serving portion. Although single-serving containers are preferred, any container suitable for packaging food-products are within the scope of the invention. Containers that are safe for use in freezing food products and microwaving food-products are especially preferred.
While the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention. For example, the dimensions may be changed to increase or decrease the overall size of the grain mixture pieces and the grain mixture composition may be varied to adjust the texture and flavor of the final product, and to accommodate various flavor combinations, inclusions, and/or fillings.
The following examples are exemplary and are meant as illustrations and
non-limiting in nature.
Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Ex. 7 Ex. 8 Ex. 9 10 Ex. 11
Rolled Oats 100 100 33 60 33 20 10 10 10 10 10
Quick cook 33 40 33 40 45 45 45 45 45
Quick cook 33 33 40 45 45 45 45 45
steel cut oats
Sweetener 42 38 35 35 30 25 20 20 15 15 20
Canola Oil 20 20 20 20 20 15 15 12 15 15 15
Refiners syrup 11 6 7 6.5 5 4 3 3 3 3
Salt 1.2 1.4 1.4 1.4 1.4 1.4 1.4 1.7 1.6 1.25 1.4
Sodium 0.4 0.5 0.5 0.4 0.4 0.4 0.4 0.4 1.4 1.4
Bicarbonate
total weight (g) 174.6 165.9 162.9 163.3 155.8 145.8 139.8 134.1 136 135.65 539.4
Nuts walnuts
Fruit apples cranberries
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War of the Green Lanterns" ignites with part 1 of the blockbuster event that'll burn into the summer! A malevolent force has usurped control over all the power batteries, leaving the Corps powerless except for a select few members. Now it's up to Hal Jordan, Guy Gardner, Kyle Rayner, John Stewart and Sinestro to regain control but can these warriors overcome their differences in time to save the universe.
O.k. Enough with all the earth green lanterns already! How is it that each sector gets one lantern yet earth gets 3 or is it 4!?!


Between 1879 and 1916, a total of 42 ships made 87 voyages, carrying Indian indentured labourers to Fiji. Initially the ships brought labourers from Calcutta, but from 1903 all ships except two also brought labourers from Madras.
A total of 60,965 passengers left India but 60,553 (including births at sea) arrived in Fiji. A total of 45,439 boarded ships in Calcutta and 15,114 in Madras. Sailing ships took, on average, seventy-three days for the trip while steamers took 30 days. The shipping companies associated with the labour trade were Nourse Line and British-India Steam Navigation Company.
The most important man on these ships was the Surgeon-Superintendent, who supervised the medical care, ventilation, clothing, cleanliness and exercise of the passengers and his authority extended over the Captain. He inspected the stores before departure and reported on any defects during the trip. The Surgeon-Superintendent also intervened to prevent passengers from being mistreated by the crew. He was paid a bonus for each laborer landed alive. The table below shows brief details of the two ships, Howrah and Rhone II.
From the early 1900s, Indians started arriving in Fiji as free agents. Many of these paid their own way and had previously served in Fiji or other British colonies or had been born in Fiji. Amongst the early free migrants, there were religious teachers, missionaries and at least one lawyer. The government and other employers brought clerks, policemen, artisans, gardeners, experienced agricultural workers, a doctor and a school teacher. Punjabi farmers and Gujarati craftsmen also paid their own way to Fiji and in later year years formed an influential minority amongst the Fiji Indians.
10. After ten years continuous residence every Emigrant who was above the age of twelve on introduction to the Colony and who during that period has completed an industrial residence of five years, shall be entitled to a free-return passage if he claims it within two years after the completion of the ten years' continuous residence. If the Emigrant was under twelve years of age when he was introduced into the colony, he will be entitled to a free return passage if he claims it before he reaches 24 years of age and fulfills the other conditions as to residence. A child of an Emigrant born within the colony will be entitled to a free return passage until he reaches the age of twelve, and must be accompanied on the voyage by his parents or guardian.
Due to the high cost involved in returning after only 5 years of servitude, of the indentured immigrants returning to India, most left Fiji under the free-return passage option 10–12 years after arrival. As the first ship carrying indentured Indians to Fiji "the Leonidas" arrived in 1879, the first ship to take Indians back "the British Peer" set sail just over 12 years after in 1892.
Given the steady influx of ships carrying indentured Indians to Fiji up un til 1916, repatriate Indians generally boarded these same ships on their return voyage 10-15 days after arrival. The total number of repatriates under the Fiji indenture system is recorded as 39,261, while the number of arrivals is said to have been 60,553. As a proportion this works out ot be 64.8% which appears quite high. However, this figure includes children born in Fiji so the actual percentage is significantly lower. After 1951 return voyages by ship ceased and arrangements were made for flights from Sydney to Bombay, the first of which departed in July 1955. Ship charter were however organised for Fiji to Sydney leg of the journey.


text:
Patrick H. Pearse Letters
Before 1916, Padraig Pearse was an educational innovator, a writer, a powerful orator and advocate of the Irish language. After 1916 he became synonymous with the Easter Rising in Ireland. Find out more about his life through his letters.
Writers such as Virginia Woolf, James Joyce, T. S. Eliot, and Ezra Pound, were collectively known as the Modernists. They were also in close contact with one another. Find out more about their social circles.
From Ellis, Henry, Sir To Britton, John (1828)
From Hemingway, Ernest To Davis, Nathan 'Bill' (1942)
From Pearse, Patrick To Walsh, William Joseph (1908)
From Cullen, Dr William To Dr (1788)
From Clemens, Jean (Jane Lampton) To Clemens, Katharine B. (1900)
From Weber, Carl Maria von To Schneider, Friedrich (1817)
From Cullen, Dr William To Rudd, Mr J (1776)
From Weber, Carl Maria von To Baermann, Heinrich Joseph (1815)
From Lawson, F.W. To Irving, Henry, Sir, 1838-1905 (1899)


text:
Latest Prices News
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NEW YORK (AP) — Stocks are opening higher on Wall Street Thursday, recovering some of their day-earlier losses. The S&P 500 is up 0.5%, the Nasdaq is up 1% and the Dow Jones Industrial Average is up 0.4%. Investors shrugged off news that the number of Americans applying for unemployment...
ANKARA, Turkey (AP) — Turkey's central bank kept a key interest rate unchanged on Thursday, halting a string of rate cuts that triggered a currency crisis and sent consumer prices skyrocketing. The bank's Monetary Policy Committee said it decided to keep its policy rate...
WASHINGTON (AP) — President Joe Biden ends his first year in the White House with a clear majority of Americans for the first time disapproving of his handling of the presidency in the face of an unrelenting pandemic and roaring inflation, according to a new poll from The Associated Press-NORC...
Japan's imports hit record highs on surging energy prices
TOKYO (AP) — Japan's exports and imports both reached record highs in December, largely because of surging oil prices and a weaker yen, the government said Thursday. Japan's imports last month surged 41% from the same month a year earlier. Exports rose 17.5% from the previous...
WASHINGTON (AP) — President Joe Biden acknowledged that the pandemic has left Americans exhausted and demoralized but insisted at a news conference marking his first year in office that he has "outperformed" expectations in dealing with it. Facing sagging poll numbers and a...
BEIJING (AP) — Asian stock markets rose Thursday after China cut interest rates to shore up flagging economic growth and Japan reported a double-digit rise in exports. Benchmarks in Shanghai, Tokyo, Hong Kong and Seoul advanced. On Wall Street, the benchmark S&P...
WASHINGTON (AP) — President Joe Biden acknowledged Wednesday that the pandemic has left Americans exhausted and demoralized but insisted at a news conference marking his first year in office that he has "outperformed" expectations in dealing with it. Facing sagging poll numbers...
In news conference marking 1st year in office, President Biden says central bank should bear down on fighting inflation
WASHINGTON (AP) — In news conference marking 1st year in office, President Biden says central bank should bear down on fighting inflation.
Bank of America profits rise 28%, wage expenses up too
NEW YORK (AP) — Bank of America said its profits rose 28% last quarter from a year earlier, but the bank faced the same wage inflation as its Wall Street counterparts. The bank said Wednesday that it earned a profit of $7.01 billion, or 82 cents per share, in the fourth quarter....


Warm, waterproof and extra tall for tromping through snow, the Helly Hansen Men's Tundra CWB Boot offers the ultimate in cold-weather comfort and protection. Made with waterproof leather and fully lined with warm felt and faux fur, this men's snowboot is seam-sealed to make it snow and waterproof. 600g Primaloft® insulation keeps feet toasty, while its protective HellyWear toe and heel caps add durability and support. Underfoot, the boot is cushioned for total comfort on hard-packed snow or trails. And there is a metallic foil liner that reflects body heat inward--another guard against the cold.
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