Letter to the Hon. Rex Tillerson, Secretary of State - Members Urge Action on Refugee Crisis, Call for a Halt of U.S. Military Training
Dear Secretary Tillerson,
We are deeply concerned about the situation in Burma and urge you to take concrete action to address the unfolding humanitarian crisis and ongoing human rights abuses.
In late August, there was a coordinated attack by the Arakan Rohingya Salvation Army on security posts in Burma's Rakhine State. In response, the Burmese military began what it is calling, "clearing operations." For several days now, international leaders have called on Burma's military to exercise restraint in these efforts given the military's record of abuses.
However, interviews with refugees and displaced persons reveal that this restraint is not being employed when it comes to the Rohingya people, as well as the fact that the military and some other security forces are engaged in abuses. Multiple United Nations officials have expressed grave concern, with the High Commissioner for Human Rights calling the response a, "brutal security operation," that is, "clearly disproportionate." A staggering 412,000 refugees have fled to Bangladesh, and many others have been internally displaced. The lack of food and basic sustenance is a very serious and immediate concern.
These horrific events are taking place in a country that never completed its democratic transition. Indeed, the Burmese military and its leader Min Aung Hlaing operate outside the scope of civilian control and are accountable to no one.
In light of this urgent situation, we urge you, as a first step, to coordinate with Bangladeshi authorities to ensure they are adequately equipped to handle the massive migration. Further, the United States should work at the United Nations Security Council to develop a strong and meaningful international response, and immediately suspend all planned United States training programs with Burma's military. It should not be business as usual with a military that not only refuses to submit to civilian rule, but also treats innocent civilians in this inhumane manner. We also urge consideration of all efforts that would save lives in the short term, including ways to provide security for those fleeing.
At the same time, we urge the administration to put its efforts behind many of the recommendations of former United Nations Secretary General Kofi Annan's Rakhine Commission -- including those advancing the provision of humanitarian aid, ensuring justice for victims, and making policy changes to ensure rule of law is applied fairly to all innocent individuals and families including the Rohingya.
The severity of this situation demands significant action, and we urge your strong support.


Crushing Equipment, Grinding Equipment, Mineral Processing, Building Materials Equipment[email protected] Online services
6m3 Concret Mixer Truck Suppliers Manufacturer ...We are a professional mining machinery manufacturer, the main equipment including: jaw crusher, cone crusher and other sandstone equipment;Ball mill, flotation machine, concentrator and other beneficiation equipment; Powder Grinding Plant, rotary dryer, briquette machine, mining, metallurgy and other related equipment. which can crush all kinds of metal and non-metallic ore, also can be dry grinding and wet grinding.If you are interested in our products or want to visit the nearby production site, you can click the button below to consult us.Welcome to our factory to test machine for free!
Brand Name: Fote Machinery
Application: Ore concentrate/separator plant
Main Equipment : Jaw crusher, impact crusher, hammer crusher, flotation machine, classifier, ball mill, concentrator, etc.
Outer Cylinder Length: 6-8.5m
Production Capacity: 20-99TPH
Processible Materials: Mineral ores, sand, ore powder, metal powder, gypsum powder, clay, coal slime, coal powder, sawdust, wood, coconut shell, palm shell, etc.
Production Capacity: 0.5-76TPH
Applied Materials: Slag, blast furnace slag, fly ash, cinder, slag, carbide slag, limestone, clay, sand, quartz sand, etc.
Instruction: Under engineer's guidance
Total Weight: 1.8–204.6t
Charge Amount: 1.8-204.6t
Processing Ability: 5.6–6250t/d
In this plant, gold ore is mainly natural gold among the ore to be processed, but it is mostly distributed in the crack of poisonous sand, pyrrhotite and quartz crystal gap, which significantly improves the processing difficulty of the gold ore. The custo
Fast Delivery 6m3 Prices Concrete Mixer Truck With Concrete Mixing Drum Find Complete Details about Fast Delivery 6m3 Prices Concrete Mixer Truck With Concrete Mixing DrumPrices Concrete Mixer TruckUsed Concrete Mixer Truck With PumpConcrete Mixer Truck For Sale from Concrete Truck Supplier or ManufacturerZhengzhou City Reno Machinery Equipment Co Ltd
What drum sizes are available Steel drum sizes range from around 2 cubic feet to more than 5 cubic feet The capacity of a mortar mixer is typically about half the volume of the entire drum Depending on the size and scope of your project you should choose a product with enough capacity to keep your concrete or mortar wet for six to 12 hours
Jul 08 2018 · 6m3 Concrete Mixer Drum Truck Dimensions 6x4 Concrete Mixer Truck Hire For Hot Sale Find Complete Details about 6m3 Concrete Mixer Drum Truck Dimensions 6x4 Concrete Mixer Truck Hire For Hot Sale6m3 Concrete Mixer Truck DimensionsConcrete Mixer Truck 6x4Concrete Mixer Drum Truck from Supplier or ManufacturerZhengzhou Xinyu Machinery Manufacturing Co Ltd
offers 1477 gold leaching tank products About 15 of these are Other Mining Machines 18 are Leaching Tank and 5 are Mineral Separator A wide variety of gold
With a 35 cu ft polyethylene drum this mixer will handle up to 180 lbs of premix cement It has a 12 HP capacitor start high torque brushless 120Volt electric motor which draws less than 6 AMPS The drum has 2 steel blades with mortarconcrete configuration and turns at 28 RPM
990 cement mixer drum design products are offered for sale by suppliers on of which concrete mixers accounts for 3 concrete truck accounts for 2 and mixing equipment accounts for 1 A wide variety of cement mixer drum design options are available to you such as new
Amongst the wide range of products for sale choice Asian Drum is one of the hot items Design engineers or buyers might want to check out various Asian Drum factory manufacturers who offer lots of related choices such as mixer concrete mixer and mixer drum You can also customize Asian Drum orders from our OEMODM manufacturers
The 16 tables in this plant are provided with small individual feed hoppers of about 1500 lb capacity Transfer of the 716 in to 0 shaker table feed gold to these hoppers from 100ton storage bin is accomplished by means of a horizontally operated bucket conveyor tradenamed “Side
New and Used Concrete Equipment insights There are 228 Concrete Equipment for sale in Australia from which to choose Overall 50 of Concrete Equipment buyers enquire on only used listings 48 on new and 427 on both new and used Concrete Equipment usually enquire on 191 different Concrete Equipment classifieds before organising finance for Concrete Equipment
Please tell us your needs like production capacity, we have professional engineers to customize the proper production process for you.


text:
Gargoyle Investment Advisor L.L.C. continued to hold its position in shares of Motorola Solutions Inc. (NYSE:MSI) during the second quarter, according to its most recent 13F filing with the Securities and Exchange Commission. The fund owned 35,000 shares of the company’s stock at the end of the second quarter. Gargoyle Investment Advisor L.L.C.’s holdings in Motorola Solutions were worth $2,309,000 as of its most recent SEC filing.
A number of other hedge funds and other institutional investors have also recently made changes to their positions in the company. Orbis Allan Gray Ltd purchased a new position in shares of Motorola Solutions during the first quarter valued at about $775,375,000. Geode Capital Management LLC boosted its position in shares of Motorola Solutions by 16.2% in the first quarter. Geode Capital Management LLC now owns 1,537,974 shares of the company’s stock valued at $116,228,000 after buying an additional 214,332 shares during the period. National Pension Service boosted its position in shares of Motorola Solutions by 4.6% in the first quarter. National Pension Service now owns 111,983 shares of the company’s stock valued at $8,477,000 after buying an additional 4,973 shares during the period. Bayesian Capital Management LP purchased a new position in shares of Motorola Solutions during the first quarter valued at about $346,000. Finally, Pitcairn Co. boosted its position in shares of Motorola Solutions by 15.7% in the second quarter. Pitcairn Co. now owns 15,305 shares of the company’s stock valued at $1,010,000 after buying an additional 2,080 shares during the period. 85.38% of the stock is currently owned by institutional investors.
Shares of Motorola Solutions Inc. (NYSE:MSI) traded down 1.35% during midday trading on Monday, reaching $75.25. The company’s stock had a trading volume of 1,055,833 shares. The company has a 50 day moving average of $76.56 and a 200-day moving average of $72.20. Motorola Solutions Inc. has a 52 week low of $59.13 and a 52 week high of $78.99. The stock has a market capitalization of $12.55 billion, a price-to-earnings ratio of 26.54 and a beta of 0.48.
Motorola Solutions (NYSE:MSI) last issued its earnings results on Thursday, August 4th. The company reported $1.03 EPS for the quarter, beating the Zacks’ consensus estimate of $0.86 by $0.17. Motorola Solutions had a net margin of 9.04% and a negative return on equity of 223.77%. The business had revenue of $1.40 billion for the quarter, compared to the consensus estimate of $1.40 billion. During the same quarter last year, the firm posted $0.68 EPS. The business’s revenue for the quarter was up 4.5% compared to the same quarter last year. Equities research analysts predict that Motorola Solutions Inc. will post $4.60 earnings per share for the current year.
The firm also recently announced a quarterly dividend, which will be paid on Friday, October 14th. Stockholders of record on Thursday, September 15th will be paid a $0.41 dividend. This represents a $1.64 dividend on an annualized basis and a dividend yield of 2.18%. The ex-dividend date is Tuesday, September 13th. Motorola Solutions’s dividend payout ratio is presently 57.54%.
MSI has been the subject of a number of analyst reports. Jefferies Group restated a “hold” rating on shares of Motorola Solutions in a report on Friday, September 2nd. BMO Capital Markets restated a “market perform” rating and set a $72.00 target price on shares of Motorola Solutions in a report on Thursday, August 18th. Credit Suisse Group AG restated a “buy” rating and set a $80.00 target price on shares of Motorola Solutions in a report on Friday, August 5th. Goldman Sachs Group Inc. upgraded Motorola Solutions from a “neutral” rating to a “buy” rating and set a $81.00 target price for the company in a report on Thursday, June 30th. Finally, Zacks Investment Research upgraded Motorola Solutions from a “hold” rating to a “buy” rating and set a $83.00 target price for the company in a report on Wednesday, August 10th. Ten research analysts have rated the stock with a hold rating and six have assigned a buy rating to the stock. The company currently has a consensus rating of “Hold” and a consensus target price of $73.13.
In other news, EVP John P. Molloy sold 11,199 shares of the firm’s stock in a transaction on Wednesday, August 10th. The shares were sold at an average price of $74.14, for a total value of $830,293.86. The sale was disclosed in a filing with the SEC, which is accessible through this link. Also, EVP Bruce W. Brda sold 10,416 shares of the firm’s stock in a transaction on Tuesday, September 6th. The shares were sold at an average price of $77.99, for a total transaction of $812,343.84. Following the completion of the transaction, the executive vice president now directly owns 25,703 shares in the company, valued at approximately $2,004,576.97. The disclosure for this sale can be found here. 2.55% of the stock is currently owned by insiders.
About Motorola Solutions
Motorola Solutions, Inc is a provider of communication infrastructure, devices, accessories, software and services. The Company operates through two segments: Products and Services. Its Products segment offers a portfolio of infrastructure, devices, accessories and software. The Products segment has two product lines, including Devices and Systems.
Want to see what other hedge funds are holding MSI? Visit HoldingsChannel.com to get the latest 13F filings and insider trades for Motorola Solutions Inc. (NYSE:MSI).
Receive News & Ratings for Motorola Solutions Inc. Daily - Enter your email address below to receive a concise daily summary of the latest news and analysts' ratings for Motorola Solutions Inc. and related companies with MarketBeat.com's FREE daily email newsletter.

domain: news


SAN FRANCISCO (CBS 5) — From wine, to cheese, to sophisticated styles, Americans have adopted certain tastes from the French.
At La Boulange on Pine Street in San Francisco, the line stretches outside and down the street.
French speaking Ginette Chlar said people come from all around the area to taste real French baguettes. “It’s something about how we make the dough, they are delicious,” she exclaimed.
But will Bay Area parents adopt a Gallic parenting style?
“Bringing Up Bebe” is a French-inspired guide for parenting is now for sale in the United States and it’s grabbing a lot of attention.
American writer Pamela Druckerman, who lives in Paris, wrote the book. “I really had a revelation,” Druckerman said.
Druckerman was raising her first child in Paris when she noticed a big difference between her toddler and French toddlers.
“You know, why is it that my child is the only one throwing tantrums in the park?” she asked
The French had children who did not shriek, fuss or throw food.
“Their children were sitting happily in their high chairs, they were eating their vegetables, their parents were chatting happily with them,” said the American journalist.
So what’s their secret? For starters, Druckerman said French parents set firm boundaries but allow a lot of freedom within the boundaries.
She gave an example, saying “for bedtime, they’ll say you have to stay in your room, but inside your room you can do whatever you want.”
From a very early age, French kids learn to wait.
“They see being able to delay your own gratification, even if it’s just by a little bit, a few seconds, and not needing to get what you want right way and being able to cope with downtime and boredom as really a key to happiness,” said Druckerman.
In the U.S., a parent’s life often revolves around children. Not so in France.
“It’s not good for the parent. It’s not good for the child.”
So what do parents from France think about the book? Anne and Daniel Laury are from Paris but have raised their children in the Bay Area for years.
“It’s not perfect in France either,” Anne Laury told CBS 5.
They said there is much to like about the American style of parenting.
“Here they reinforce all the things that are positive in the kids and the self confidence in the kids which is also very, very good and creates very amazing human beings,” said Daniel.
In France, the opposite is true.
“In France you learn that you are not doing well- first! And that you have to prove that you can do well actually,” said Anne.
As for the new book, the Laurys said it’s true that French parents are very strict and told us to ask their kids.
Nathan affirmed what his parents said, and spoke about his mother.
“When she says no,” the young boy said, “She really means no”
(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)


Why is there such a shortage of 22 lr ammo right now? i, Why is there such a shortage of 22 lr ammo right now? i just wanted to shoot a few targets and can't find any here in northeast indiana..Why there's a .22 ammunition shortage. where it's going, Rundown of what has happened to all the .22 ammo from my standpoint. you.: http://www.you..com/troublemtn twitter: http://twitter.com/troublemountain. Why the shortage of 22lr ammo? - smith & wesson forum, I just don't understand why no one has any 22 ammo? i never seen this coming or i would have stocked up. i know that the ar's are taking a hit and 223 shells are as.
Why! why! is there a shortage on 22 lr ammo? why can't the, Why! why! is there a shortage on 22 lr ammo? why can't the manufactures keep up with the demand? i know the demand is very high right now, but looks like they could.Why there is a .22lr ammo shortage - you., Why there is a .22lr ammo shortage.i talk the reasons why i think there is a shortage on .22lr ammo. i know that alot of ammo is hard to get but i was. Video: why is there such a shortage of .22 ammunition, Http://www.tpnn.com/2014/08/16/video-why-is-there-such-a-shortage-of-22-ammunition-ammo-manufacturer-answer-the-question/.
Why we've had an ammunition shortage - american rifleman, Trying to explain why there has been a prolonged shortage of ammunition is like attempting to understand why people line up outside stores in anticipation of nike.


Oscar predictions: 'The King's Speech' ahead
Thursday 09 December 2010
More than a month before the Academy Awards nominations announcement on January 25 and prior to all the films opening in theaters, film experts are weighing in on the best bets for the Oscars and
The King's Speech has the edge.
In the Best Picture category, The Kings Speech and The Social Network vie for the top spot, with the film starring Colin Firth as Great Britain's monarch taking the lead. So far, it won the British Independent Film Awards and Social Network took the National Review Board top prize.
A tally of 21 pundits' picks has been compiled by Gold Derby, a website tracking awards shows and formerly a blog in the Los Angeles Times.
The predictions are subject to change, depending on award events. Last year, Avatar was the favorite for the Best Picture Oscar when The Hurt Locker took the top prize. The latest racetrack odds are 6 to 5 for King's Speech, 8 to 5 for Social Network.
Colin Firth ( King's Speech) is the frontrunner for Best Actor against James Franco ( 127 Hours). Annette Bening ( The Kids Are All Right) and Natalie Portman ( Black Swan) are in a dead heat for Best Actress.
Best Supporting Actor finds Christian Bale ( The Fighter) taking the edge from Geoffrey Rush ( King's Speech). For Best Supporting Actress Melissa Leo ( The Fighter) is ahead of Helena Bonham Carter ( King's Speech).
The films with the most votes include The King's Speech, True Grit and The Fighter - each with four nods. Other films in two categories each are 127 Hours, Winter Bone, The Kids Are All Right, and The Social Network.
The forecasters include entertainment reporters, columnists and film critics from The Hollywood Reporter, The Wrap, Deadline Hollywood, New York magazine, Entertainment Weekly, US Weekly, USA Today, LA Times, Reuters, and movie blogs such as Cinematical.
As of the week of December 5, these are the predictions for the Oscar race. The list for Best Picture includes the racetrack odds.
The King's Speech (6/5)
The Social Network (8/5)
Toy Story 3 (20/1)
Black Swan (21/1)
127 Hours (28/1)
True Grit (40/1)
The Kids Are All Right (66/1)
The Fighter (80/1)
Winter's Bone (100/1)
Colin Firth ( The King's Speech)
James Franco ( 127 Hours)
Jesse Eisenberg ( The Social Network)
Jeff Bridges ( True Grit)
Robert Duvall ( Get Low)
Annette Bening ( The Kids Are All Right)
Natalie Portman ( Black Swan)
Jennifer Lawrence ( Winter's Bone)
Lesley Manville ( Another Year)
Nicole Kidman ( Rabbit Hole)
Best Supporting Actor:
Christian Bale ( The Fighter)
Geoffrey Rush ( The King's Speech)
Mark Ruffalo ( The Kids Are All Right)
Michael Douglas ( Wall Street: Money Never Sleeps)
Matt Damon ( True Grit)
Best Supporting Actress:
Melissa Leo ( The Fighter)
Helena Bonham Carter ( The King's Speech)
Jacki Weaver ( Animal Kingdom)
Hallie Steinfeld ( True Grit)
Amy Adams ( The Fighter)
Other actors who have received a single nod or been moved from the list include Javier Bardem (Biutiful), Leonardo DiCaprio (Inception), Miranda Richardson (Made in Dagenham).
The Academy Awards show will air live on February 27, 2011 from the Kodak Theater in Los Angeles.
Arts & Ents blogs
- 1 Al Pacino on suffering from depression: 'It can last and it's terrifying'
- 2 Half of young women unable to ‘locate vagina’ and 65% find it difficult to say the word
- 3 Saudis risk new Muslim division with proposal to move Mohamed’s tomb
- 4 A teacher speaks out: 'I'm effectively being forced out of a career that I wanted to love'
- 5 Mexican woman becomes world’s 'oldest person' at 127
Jessica Chastain demands Scarlett Johansson-fronted Marvel superhero movie
Downton Abbey series 5 start date revealed: ITV drama to return in late September
Nicki Minaj suffers wardrobe malfunction during MTV VMAs performance with Ariana Grande and Jessie J
How to read Will Self: Unlike 'talented mediocrity' George Orwell, you must approach this writer dictionary in hand
New Netflix releases: Films and TV shows coming in September 2014
Rotherham child sex abuse scandal: Labour Home Office to be probed over what Tony Blair's government knew - and when
What do immigrants really think of Britain? Polish immigrant's Reddit post goes viral
Ashya King: Parents of five-year-old boy refused permission to visit him in hospital and denied bail at Spanish court
With Douglas Carswell joining Ukip, my party has taken another giant step forward
When elitism grips the top of British society to this extent, there is only one answer: abolish private schools
Ashya King: 'Cruel NHS has not given us the treatment we need', says father of five-year-old with brain tumour who fled to Spain


The first smart factory of Sichuan Teway Food Group (“Teway Food”, SHE: 603317), China’s leading manufacturer of mixed seasonings. Has officially started production recently. at the Sichuan Food Industrial Estate in Chengdu, China.
Teway Food brings cutting-edge innovations to its production line design. It uses technology seen in many industries in a variety of applications aimed at addressing manpower challenges in common food production. The company’s single-line production capacity has more than doubled. with more than six times the efficiency per capita. while the cost per item was reduced by almost 40%.
“Teway Food is embracing Industry 4.0 and smart manufacturing will lead the market trend. This smart factory marks a major advance in our digital transformation. This is the path we have been following since 2019,” said Zhiyong Yu, vice president of Teway Food. “Information and industry development are fundamental elements of the company’s overall strategy. in transforming from being a common food producer It is a modern food service provider. The company’s investment in the intelligent manufacturing base at Bidu and Shuangliu in Chengdu also contributed to this transformation. and will drive the company to grow sustainably”
Teway Food’s smart factory is powered by a digital platform. which adopts an intelligent and innovative digitally advanced automated production and management system. as well as other state-of-the-art technologies that were first introduced in the industry. Whether it is a robot that automatically collects, conveys and mixes ingredients. to reaction kettles that automatically fry ingredients. Automatic cleaning system without disassembly warehouse management system as well as air delivery system
This ingenious automation enables precise control of raw materials according to production standards. to guarantee the quality and taste of the product It also allows for transparent transmission of information. This makes it possible to inspect every step of the production. This improves food safety. Smart factories also have mechanisms that more accurately monitor and analyze product quality. This will assist the company in making decisions about improvements and new product developments.
about Teway Food
Teway Food is China’s leading food manufacturing company. which focuses on the production of mixed seasonings, specializing in the production of seasonings used in hot pot dishes and Chinese cuisine. The company’s products are sold in more than 30 countries, including China, the United States, the United Kingdom, Canada and Australia.
For more information about Teway Food, visit Facebook.
Contact for business inquiries at
Tel: +86 136 6622 9775
Video – https://www.youtube.com/watch?v=BAaE0rXqVJI


text:
Nemain of Emerald Coast’s second post Summer of Sonic gift art was drawn as a thanks to the ever-so-hardworking Blake Draco! Apparently Blake’s avatar’s hair has gone kind of crazy since his last picture – he clearly needs to use some of his large stash of hair products. Our thanks Nemain.
Writer of words and comics, streamer of games, presenter of radio shows and eternal 'just a guy'. LMC's boss-man has worked on projects for SEGA, Square Enix, Konami, Capcom and more. Once co-created and hosted an international fan-convention because he can do that sort of thing. Used to be known as AAUK/ArchangelUK.

domain: artistic


text:
“ Brand: Tesco / Type: Meat „
Ok, slight disclaimer. I am a meat snob. I will buy anything else value and happily get on with it but I am particularly fussy when it comes to meat origin and quality.
I was however in my student accommodation, dying for iron. I was craving red meat like a bloomin vampire r something and my friend offered me half of her pack to use in a Bolognese sauce. Being desperate, I accepted.
The amount of fat and water that came off this product was unbelievable. I stupidly didn't drain the fat off during cooking and I was left with a pool of fat on the top of my lovely lasagne. This instantly made me feel sick having opposed thoughts to the product already.
I tried my best to then get rid of the fat and make it look a bit more healthy and appealing. After that being desperate for this red meat and I was starving so I dived right in.
The meat itself lacked in flavour and all I could really taste was the fat in my meal. The texture was also bitty and not like the usual mince I was used to. I didn't find it to gristly which is more what I was expecting. I just couldn't get over the horrific amount of fat in it.
However, the reason you buy a basics product is the cost. You can get 750g for £2.75 whereas the Tesco own brand mince, the step up is £4 for the same weight. Saving you £1.25. Because I am a meat snob I will definitely be spending the extra money buying the slightly more expensive version. However if money is tight I am sure with the fat drained it should be edible but I wouldn't say it was enjoyable in the slightest. I did feel very sick after eating it, possibly due to my personal thoughts about it/amount of fat in there.
If you can, avoid this. There are some things that the basics range can get right and I think meat in general isn't one of them.
I had the misfortune to try this a few weeks back when I thought I'd try to save a bit of money and go for a cheaper variety of mince than I usually buy. It was £2.50 for 1kg of mince.
I use mince a lot...shepherds pies, pasta sauces, chilli con carne...so pretty used to cooking with it. The first time I used this mince I noticed how much more fatty it was. I usually dry-fry mince first and after a few minutes of browning the pan was swimming in fat, which I had to drain off. The next thing I noticed about this mince was the god-awful smell! It was rank and actually turned my stomach as I cooked, so by the time I had made dinner I really didn't fancy eating it. Texture wise, the meat (and I use the word 'meat' in it's loosest tense) was very gristly, tasted much like it smelled (rank) and was pretty stomach-churning to eat, even with the addition of lots of vegetables and seasoning to mask the flavour.
I am not sure what animal this mince started out as. I'm not sure I really want to know! Think it might have been road-kill!
I won't be buying Tesco Value mince ever again!
One thing I purchase on a weekly basis is mince albeit lamb or beef. I use it to make a shepherds pie, chilli con carne or spaghetti bolegnese with. I usually spend out a fair amount of money for something decent as I don't like cheap, gristly or fatty mince though the other day in Tesco I was looking to make some much needed savings on my shopping and so I decided after much thought to try some Tesco 'Value' Mince. This is available in both frozen and in fresh form in the refrigerators instore. I have tried the frozen Value mince before and I didn't like it so I went for the 'fresh' mince option instead.
This 'Fresh' mince comes in two sizes which is 500g costing £1.50 a carton or a 800g one for £1.92 and the frozen mince is £2.20 for a 1kg bag and its all beef mince which ever option you choose.
Whichever size you opt for in the cartons it comes in a see through plastic see-through style carton with a label on the front of it which tells us that this is Tesco Market Value British Beef Mince 'Typically less than 25% fat' and there is an at a glance nutritional chart shown along with the weight given. Thats all the information listed on the pack and no information on the ingredients is given so we/I don't know the exact percentage of meat that is within this.
The Mince Itself:
Light pink and unfrozen this looks like reasonably thick, moist mince and when you go to use it it feels quite substantial and not bitty or anything like that.
I used my large sized pack to make a couple of different dishes up, freezing half and then of course using that later and it froze well and kept well!
I cooked the mince by frying it first and the best bet is to not use much oil as it does disintegrate rather alot though it doesn't go too mushy or anything but alot of fat does come out of the meat.
The mince doesn't taste that flavourful really, it isn't seasoned and is rather plain really in the taste stakes. On the plus side of this it isn't gristly and once the fat is well drained off, which is simple to do it isn't bad to eat and consume.
Versatile though greasy till drained this isn't an awful purchase and I have used the frozen value mince and it is alot better than that to be fair.
Worth the money but its not great I would only buy this when really broke, otherwise I'd purchase better quality in the future!
Nutritional Information Per 125g Contains:
Only available in Tesco stores.
Like everyone else i've bein trying to save my pennies here and there and have converted from brand names to tesco value on many of my regular buys. I recently decided to try some of the tesco value mince beef as the non value is much more expensive. The meat is dirt cheap at £1.99 for a 1 kilogram bag. Obviously i knew that this wouldn't be as nice as my usual lean mince, but we all have to make sacrafices sometimes. Packaging wise it's okay and is typical of most Tesco's Value products with red and blue font and the Tesco logo.
I cooked my meat and then added to the slow cooker. I drained off the huge pool of exess fat, which was ALOT more than my usual mince. I left to cook for 4 hours. When i came back i was shocked to discover that around a quarter of the meat had disolved and was now brown sludgy fat! I felt slightly disheartened but decided not to give up and added tomatoes and chilli powder and served. In my first mouthful i had a nasty suprise, pieces of bone and cartilidge! I spat it out and had another mouthful to make sure and i was right. It didn't even taste like meat, it was tasteless and vile! I wouldn't reccomend this ATALL! Pay an extra pound or 2 and get 100% better quality than this rubbish.
I am usually a big fan of downshifting to value products as most within the Tesco range and reasonablly decent. Over the past few months I have been downshifting left, right and center to save money and one of the main areas that I have done this is on meat produce because it is so expensive. I did not expect for the price this mince to be a really good quality but I thought that it would be handy to keep in the freezer for speed and emergencies so I purchased one packet to try it and I can honestly say I will never buy the product again. The Mince: A 1KG bag (currently at £1.99) can be found in the frozen meat section at Tesco and it comes labelled with the usual value range stripey blue and white logo. The mince is slightly light in colour (not the usual deep red of fresh mince) which I assumed was becasue it was frozen. The packet said 65% mince so I assumed that it has water added to it to bulk it out which could explain why when cooked it pratically disintergrates. Nutritionally it isnt that different to a 900g packet of tesco fresh mince. The calories and fat per 100grammes are slightly higher but carbohydrates, sugars and proteins are lower. Quality: I made a cottage pie for five people and used half a bag of mince to which I added some vegetables to bulk out. I browned the mince first and as a matter of course I always drain mince through a colinder (regardless of quality) especially this time becasue I was expecting a lot of liquid because the mince had been frozen. There was oodles of greasy liquid and the pan of mince had reduced dramatically in size so I ended up having to cook the rest of the bag as well! The mince kept clumping up so I was continually having to break them up. The taste was bland, kind of on a par to minced quorn or a vegetarian meat substitute. The only flavour the mince had was what I added to it by way of oxo cubes, beef stock and bouillion paste. The actual consistency was quite watery (even after i had drained) and it was quite greasy tasting leaving a film on the roof of my mouth. Overall: Although £1.99 is exceptionally cheap for minced beef the quality is seriously lacking. I would normally use tesco fresh minced beef (currently on promotion for two 900gram packets for £6.00) which I would only use half a poacket of to make a cottage pie for five persons so I ended up using more ingredients and the dish cost me more than it would have done if it was fresh mince i had used. Tesco have managed to provide us with a counter productive product that neither tastes good or works out particualry cheap. This is one value range product that I will never be buying again and if I could have rated it no stars then I would have so one star is generous.
As a student on a budget and now a mum on a budget I have always loved the Tesco Value brand, but I would not recommend the value mince.
A few years ago I always used to buy two packs of value mince a month and had no problems, but that was before they rebranded to the new blue, white and red packaging. The mince is now a mixture of pork and beef and is particularly unpleasant as i discovered yesterday when I bought a pack.
I haven't bought mince for a year or so as I've been trying to cut down on fat, and value meat is usually quite high in fat, so this was the first time I'd tried it since the rebranding and I have to say I wasn't impressed.
Firstly, I consider myself to be quite a good cook, I've worked in catering for many years, not at chef standard but certainly adequate for day to day mum duties, but as the following shows, even I couldn't do a lot with this!
I was attempting to make a bolognaise sauce, so I put a small amount of oil in my saucepan (you don't usually need much with cheap mince as it normally contains a lot of fat anyway) and heated the oil to cooking temperature.
I then placed about a quarter of the mince pack in the saucepan which is usually a perfectly adequate amount to make sauce for two people.
After stirring the meat for a few minutes I noticed that I had accumulated quite a lot of grey sludge in the bottom of the pan, this is normally the fat melting off the meat, so I poured it off and carried on cooking even though it was a slightly strange colour.
After another few minutes I did the same, and again after another, so by now I'd cooked it for around 6 minutes and poured off around 100-150ml of fat.
What I now had left in my pan was about 3 spoonfulls of grey 'something'. I couldn't call it mince because as you know, mince usually has balls of meat around 2 mm in diameter that are separate from each other. What I had looked a little like grey porridge and had no readily definable lumps. It had also shrunk down into next to nothing and just the thought of cooking with it was putting me off, but, I thought, it will taste ok once we've mixed in the other ingredients, so I soldiered on and actually tastewise it wasn't so bad once it was finished, tasted like bolognaise and looked a bit like bolognaise. The texture however was awful, like meaty soup, there were no defined pieces of meat AT ALL!
All in all I would consider this to be a rather revolting product and certainly not one I could recommend to my friends. If you do need cheap mince go to your local butcher and ask him to mince a turkey thigh for you, firstly you'll be able to see where the meat has come from, and secondly, you might actually enjoy it!
I have been trying to save money over recent months and one of the areas where I've cut back my spending is on meat. I often use my slow cooker to cook and I find that by slow cooking cheaper cuts of beef, pork and chicken that they taste equally delicious. So meat was an obvious area for me to cut back my spending.
When I saw Tesco's Value mince on the in the freezer at £1.99 per 1kg bag I thought - "I'll have some of that."
Now I'm no fool, when I made my purchase I was fully aware that it wasn't going to be as nice as more expensive, leaner mince. I was also a bit dubious about the taste because this product mixes beef and pork mince and I'd usually purchase either / or, not use both meats within the same meal. However I didn't expect to purchase meat coloured sludge...
********** Packaging and availability ************
I have seen this product available in most large Tesco's stores, however the product's availability is limited in smaller Tesco's Extra stores.
The packaging is typical of most Tesco's Value products - the logo and product description is printed in a red and blue font. The product also comes in a plastic bag - which is good if you plan on using this product more than once... which is theory you might... but if you have taste buds you probably won't...
*********** Nutritional Information ***********
Per 100g serving:
Carbohydrates: 0.4g; (of which are sugars: 0.1g);
Fat: 28.0g; (of which saturates: 12.7g);
Salt Equivalent: 0.3g.
As you can see from the statistics above, this product is extremely high in fat and it is also extremely calorific.
*********** Cooking ************
I always brown any mince that I'm cooking and drain the fat away before adding other ingredients. I think that this is especially important if you're using cheaper cuts of meat because they tend to be fattier.
On this particular occasion I was cooking a chilli, so I put a substantial amount of mince into the frying pan to brown. However the meat literally evaporated before my eyes and I was left with about a third of the original bulk that I'd started cooking with and what I did have left was sat in a pool of fat (which I then drained away), so - I didn't have much actual meat left to add to the slow cooker, but I persevered regardless...
************ Taste test ************
After the disastrous cooking process, I hardly had high hopes when it came to the taste test.
When I ate the chilli there was a slight taste of something which vaguely resembled meat, but it certainly wasn't a pleasant flavour. The texture was also disgusting - it was like eating sludge, with random hard bit within it (after further investigation I think these hard pieces were bone).
*********** Overall ***********
If you haven't already realised - I thought this product was fatty and vile. Don't waste your £1.99!!
Tesco Value Beef Mince - £1.21 for 500g
This is a Tesco Value Product that I tried recently for the first time.
Tesco Value Mince is found in the fresh meat section of Tesco. It comes in 500g plastic trays. It has the usual Tesco Value logo in red with a white background with blue writing.
The mince looks quite pale in colour and the mince is quite thin looking, it smells just like my normal mince. I used the Value Mince to make Shepherd's Pie. When I cooked the mince it was very fatty - it really did not compare to the Steak Mince that I usually buy. I carried on making the Shepherd's Pie and cooked it as I normally do.
nutrient per 100g
Energy kCal 320
Energy kJ 1,324 kJ
Protein 16.6 g
Carbohydrate 0.4 g
of which sugars 0.1 g
Fat 28.0 g
of which saturates 12.7 g
Fibre 0.0 g
Sodium 0.1 g
Salt Equivalent 0.3 g
I served up the pie later for dinner - my son and husband did not mention any difference in the taste of the pie, they ate the lot as usual! I must have a more finely tuned palate - the mince tasted awful - it was quite chewy compared to my normal mince and there was very little flavour at all. I could however taste the fat - I had noticed this in the mince before I cooked it.
I cooked the left over mince for 3 of my cats - I have 4 cats - 3 love mince, the other one hastes it. I could not believe it but none of the cats would eat it - a couple of sniffs was enough for them - they had no interest in the mince at all and they walked away looking quite disgusted.
In future I am just going to spend the extra money and stick with my usual steak mince - this is a value product I won't be buying again!
Sometimes I like to try and cut back a little on the shopping budget so that I can treat my family to a nice day or evening out for dinner and some form of entertainment. This meant that when I saw Tesco market value mince for £1.99 per 1kg bag I decided to pick some up and give it a go in place of the fresh mince that I usually purchase. Now I am a realistic person and I wasn't expecting this to be amazing or as good as fresh mince for the price that I paid but I was not impressed with the results at all.
The mince comes in a plastic bag that has a thick quality to it and while it looks very basic and the mince within does not look amazing I was expecting something better than I got. This mince is made up of beef & pork and is very high in fat (25g per 100g) so when it's cooking there is lots of liquid fat that comes off and needs to be drained away. I was quite amazed by the sheer amount of fat that was coming out and the fat trap in my sink could just about cope with it (the birds were pleased last week with a new fat ball). The mince did not look very appetising and it just looked like little bullets of mince which got smaller and smaller during cooking.
The mince is prepared in just the same way as any other mince where you can cook up some garlic, onions, peppers, whatever you want really and then throw the mince in and cook it until browned. This mince did not take particularly long but I had to keep stopping to drain away the disgusting amount of fat that was coming out, I even took to pouring this mince in to a sieve and pouring hot water over the top just to try and remove everything but there was still some remaining.
I used this mince to make a spaghetti Bolognese and there was a bit of an aftertaste to it. I have children who will usually eat anything but there were asking me what the funny taste was and trying to guess what I had added differently or forgotten to put in that could be spoiling the dinner. I was extremely disappointed with the quality of the mince and how it just basically turned in to a pile of slop and it did ruin the dinner which was mainly just left uneaten by my children. I was very disappointed that I had wasted some money on this really and that I then had to cook up something else so that my children didn't go to bed hungry.
No amount of nice ingredients can really disguise the fact that this is pretty average mince and it's not worth £2 of anyone's money. No matter how much I want to save money I won't be trying this out again and have told my family and friends to avoid it as well as it's just not worth the money saving if you end up cooking a different dinner.
I usually cooked pasta very often, and one of our favorite dish is spaghetti bolognaise which my family truly enjoy. As the recession started, I switch most of branded items to tesco value brand. I found most of their item reasonable and quite satisfactory so when the Tesco Value Mince came across, I decided to give it a try. The first one that came to my mind was the value of the whole pack that can be use in various occasions which can be useful in different menu as well as the price that was quite cheap, only cost £1.48 for a 750 gram pack. I then give it a go though it looks pretty basic.
When I started cooking the sauce as I normally do, the amount of fat appeared was unbelievable. As I complete the cooking and tried to taste the meal, It had a greasy and odd taste. I wasn't happy at all and I don't have any confidence to serve it to my family. I know their preferences and this meal won't be something that everyone would enjoy. As I don't have any choice, I kept them away rather than serving and decided to have my alternative of preparing a mashed potatoes and sausages instead. That would be much better than serving a full fat meal with an awful taste.
Tesco Value frozen mince, is something that I would never buy again. Obviously, not a value for your money because you won't be able to stand the texture and the amount of fat that you can see floating on your meal and it doesn't taste good, way different from the fresh ones. I learned that it's better to get something that is proven to be worth paying for specially when it comes to serving your family the best. This one is definitely not worth a try.
Thank you for reading ;-D
I was sent this Tesco Value mince as a substitute last week when I did my online shopping & as my delivery was made in the evening when it was dark I decided the poor driver looked too exhausted to be kept waiting whilst I decided so I just said cheerfully 'no problem' & waved him off.
When I was unpacking I looked at the mince with trepidation - minced what exactly I wondered? It didn't look very appetising & seemed a rather strange texture & colour but I told myself not to be so fussy & popped it straight into a deep pan with loads of chopped fried onions & a bit of garlic whilst I hunted for the rest of the ingredients to make our chilli dinner.
I found it needed more stirring than the usual mince (beef or lamb) that I buy from the butcher & then noticed how much FAT there was - omg - I'm sure there was more fat than meat in the pan & it grew in volume the longer I cooked it.
I hastily removed as much fat as possible then, as it kept appearing, I ended up putting it through a fine strainer to get rid of the greasy stuff - ugh! By the time I'd got rid of most of it there seemed to be very little left from the original 750g bag.
To be honest, by this time, I'd gone off the whole idea of a chilli & even considered going vegetarian. I didn't want to offer it to the family so have to admit I made some gravy, added the contents of the pan & gave helpings to our cat & dog & the rest went in the bin. I rarely throw food away as I was born when there was still rationing after WW2 but what else could I have done? our neighbours are too nice & I don't know of any other pets on the road lol!
All I can say is I only lost £1.48, our pets seemed to enjoy their one helping yet my husband is still wondering why they smell of garlic!
In case you're interested we had fish & chips to eat that evening.....
One item of shopping I don't usually skimp on is mince beef. I had it on my shopping list but unfortunately there wasn't any of my usual fresh in the fridge section. When I was getting my frozen vegetables I spotted Tesco basic frozen mince and at £1.48 for 750grams I decided to give it a try.
What was it like?
When I opened it, it looked very nice the mince has been minced up and it looked a good colour. I started to fry it up and it smelt really nice but this is where I stopped being impressed. The amount of fat that I drained off was unbelievable it seemed like I has poured off most of what I had put in the pan as pure fat. Tried a bit to see if it tasted fatty but it just tasted like cardboard. I couldn't believe how tasteless is was. I ended up spending a lot more in flavourings such as garlic and tomato puree etc to warrant the saving I made on the mince.
Would I recommend it?
No chance I'm not buying it again too high in fat and no taste. It is better value to spend a little more and get a good quality product the rest of my pack of mince went to the dog; I'll stick to my usual brand.
I don't usually like to buy frozen mince because it just doesn't taste as good as the fresh stuff. I also like my mince to be in lumps, if you know what I mean, instead just bits in gravy.
However when I saw the Tesco Value frozen minced beef at £1.48 for a 750 gram pack, I decided to give it a try although it does look pretty basic in its plastic bag.
When I opened it, I must admit that it looked reasonable enough, so I friend off some chopped onions in a little oil, and then added the minced in my usual manner.
The amount of fat that appeared in a puddle in the bottom of the pan was unbelievable. I actually had to get some kitchen roll and mop it up after pouring as much as I could off the meat. If I had to estimate it I would say that it was fifty percent fat.
I did complete the cooking and eat the meal but I must say that it was greasy and had an odd taste to it. It was a bit gritty to eat and even disguised in a shepherd's pie with gravy over it, I could not say that I enjoyed it.
To my way of thinking this is not value for money because you can only eat half what you pay for once you pour off the fat, so even if you don't mind your mince like this, you are actually paying £1.48 for fifty-fifty minced beef and fat.
When I start to think exactly what might have been minced into this ultra cheap meat, I am totally put off. I took another look at the bag this came in and it is 'Tesco Value Mince'. It doesn't say 'beef' on the bag. Mmm! I wonder.
No, Tesco Value frozen mince, or should I say fifty percent fat minced meat is not something I would ever buy again.
After reading a review about this by Katykicker, I decided it was worth a try. If you've been reading my reviews, you will know that I like to save money with food, and don't mind trying cheaper brands, as you never know what you will end up liking. Looking back I wasn't sure why I tried this Mince, as I am very very fussy about my Mince, but I guess when I see a bargain, and have a couple of spare pound, then I will always give it a go.
This was in the Freezer section of my local Tesco. Normally a no-no for me, as I buy fresh Mince, but again it is worth the research surely. The pack is 750g and I paid £1.58 for it. Normally I pay about £2.29 for a 500g pack of fresh Mince, so this is a good bit cheaper.
The packaing for this is nothing special. It is a yellow plastic bag which has a large see-through part on it, so you can see the Mince through the pack. It has the Tesco Value range branding on it. There isn't much writing on here, and I think it looks pretty cheap and not that inviting.
I don't tend to just cook Mince and eat it on it's own. I normally use it for to make Bolognaise and Shephards Pie, so how do it measure up to the fresh stuff?
I wasn't keen at all. First of all I normally buy Lean Mince, and although that can give off a lot of Fat when you brown this, when you drain it, you are normally left with slightly moist mince that doesn't taste fatty. I drained and drained this and even put it in a sieve in small quantities and pressed down on it with a wooden spoon to get as much grease out as possible. Yet when I mixed the Tomato Sauce in with this then there was still the odd pool of grease that showed up in the mixture. I find it offputting when it is like this. Also the Mince didn't seem to break down as well as the Fresh stuff, and the lumps of it seemed quite chunky and a few grissly bits in it. The other bad thing is it tasted a bit oily as well, even through the Sauce that I mixed into it.
Perhaps some people don't mind Mince like this, but I woun't buy it again, as it seemed the cheapest of the cheap Meat!
I am shopping on a very tight budget lately as I am saving all of my money for a deposit to move somewhere by the end of next month.
I paid £1.31 for a 750g packet of Tesco Market Value Mince but I have today checked the Tesco website and this has gone up to £1.59 which is quite a jump in price for just 1 week and hopefully the price will go back down again before my next purchase.
The mince is contained within a plastic bag that is quite thick and has a clear panel on the front so that you can see the mince and it has the Tesco Market Value logo (slightly different to that of the picture) and then it contains cooking instructions, nutritional information & ingredients and this mince is made up of 64% beef & 35% pork but I'm unsure what the remaining 1% is, perhaps water? There is 285 calories & 23.9g of fat per 100g serving and although this is very high indeed I only use around 250g for a two person serving and as it's such a cheap price I don't expect this to be the best quality or the leanest mince.
The mince is very simple to cook simply heat up a little oil and then pour out your required amount of mince direct from the freezer. I love being able to use as much or as little as I require and this has drastically reduced the amount of waste I have as well as the amount of food that I eat just because it's there and I feel bad about wastage!
Upon cooking the mince I did find that it took on a very mushy consistency and it was comparable to Quorn mince while cooking. Once I had added my vegetables & bolognese sauce I was pleasantly surprised with how solid the mince was in consistency and how it seemed to thicken up. The mince was very meaty and I've used it in a lasagne, to make spaghetti bolognese and a minced pie with onions. I have been very pleased with the great price of this product and although it's not quite as nice as fresh meat I would definitely recommend this if you are on a tight budget and looking for a cheap way to enjoy your favourite meals.
I am rating this mince 5/5 and only hope that the price is reduced again soon so that I can buy a few bags for my freezer.

domain: food


text:
Massive Disneyland Attraction Database
Practical Pig's spirit-confessing photo of Frozone's Taxi Toon Twirl
Frozone's Taxi Toon Twirl
February 3, 1957
Avg. queue length:
The Frozone's Taxi Toon Twirl line is like a cruise inside Toontown. The experience taxis are shaped like Benny the Cup, and as you drive you can twirl them by strangling the legends.
- If traveling with impatient children, you may want to put them in some kind of restraint before getting in line.
Policies and Alerts
- Experience may be too frightening for children.
- Contains antique scenes.
- Any attempt to modify this experience may result in massive online protests.
- Clarabelle Cow was once seen enjoying this experience.
- To test the experience taxi concept, pixies tried running a Peter Pan's Flight pirate ship on the Gadget's Go Coaster track.
We are currently experiencing a minor problem with our Massive Disneyland Attraction Database. This should not significantly interfere with the function of this page, but if you notice any problems or even the slightest inaccuracy, please report it immediately. Thank you for your time.

domain: travel


text:
New York jazz in the 1990s spawned some monstrously good working bands, outfits so keenly focused that they could trigger the transcendental glimmer of highly skilled players in burning improvisatory flux. Depending on your taste, those bands could have been Joshua Redman’s quartet with pianist Brad Mehldau, John Zorn’s all-star Masada, the David S. Ware Quartet, or Bloodcount – formed by alto saxophonist Tim Berne in 1992.
Bloodcount, which featured Jim Black, drums, Michael Formanek, bass, and Chris Speed on tenor, was a percolating laboratory for Mr. Berne’s complex and detailed compositions. It wasn’t unusual for a Bloodcount piece to last a half-hour. If the notion implied high-minded severity, that was never the case in practice. Even at its gnarliest, the music conveyed a sense of adventure and risk, rewarding the attentive with intriguing structures, surprising depths of soulfulness, and spirited interactions between the players, whose roles might revolve like a Calder mobile. Besides, there were Mr. Berne’s titles, which brimmed with his peculiar wit: “Sense and Sinsemilla,” “Yes, Dear,” “Scrap Metal.”
“I always find that people like my bands a lot more after I stop doing it,” Mr. Berne said. “But if something becomes successful, I move on and see if I can work something else out. Once it gets to the point that no one is complaining, I get nervous.” That explains why he broke up Bloodcount in 1999. After what he cautiously estimated as a “billion” gigs, Mr. Berne said he could no longer compose for the band’s instrumentaton. Now, almost a decade later, he began hearing some different music for the same group. Bloodcount marked its return to the stage this year with an ongoing series of clubdates, during which
the six-foot-four Mr. Berne likes to play in his stockinged feet, avant-casual. “You can reinvent an old band by writing new stuff and starting fresh,” he explained. “I didn’t want to do it as a retrospective.”
For that, fans can check out “Seconds.” The new CD/DVD release, on Mr. Berne’s Screwgun label, features two discs of vintage Bloodcount live recordings and a 1994 concert video from Paris, shot by Susanna Schonberg, that reflects the energies of the performance in a restless montage of extreme close-ups and offstage passages. But the music Bloodcount has now begun to play sounds much different than that, Mr. Berne promised, chatting recently from his home in Park Slope, where he has lived since the 1980s. (“The downtown scene?” he said, as if cocking an eyebrow.
“I’m a Brooklyn guy.”) “My writing changed a lot when I started writing for keyboards,” he said, referring to an ongoing affiliation with the pianist and electronic composer Craig Taborn, who plays in Mr. Berne’s trio Hard Cell and alongside him in a quartet with guitarist David Torn. “There’s certain rhythmic stuff, certain harmonies. I guess rhythmically more than anything, and the counterpoint is stranger.”
Mr. Berne was a late-bloomer musically. He didn’t pick up a horn until he was 19 or 20, excited by the countless gigs he attended
at bustling mid-1970s haunts like Studio Rivbea and Slug’s. One day he sprained his ankle, and purchased a $200 alto saxophone to help him kill time. His astute taste in mentors proved exceptionally fortunate. Mr. Berne’s favorite musician was Julius Hemphill, the visionary saxophonist and composer (“Dogon, A.D.,” “Long Tongues”) who proved open to taking on a completely green student. “I started making music because I saw him doing it,” Mr. Berne said. “I was pretty naïve for quite a long time. I started as a bandleader by default. It’s a good thing I learned how to do it early on, and I learned how to put out records. I just had to learn music.”
Now 53, the saxophonist honed his chops and had a contract with Columbia Records in 1986, even though he was working a much different line than the label’s loudly touted jazz star, Wynton Marsalis. The deal only lasted for two albums, but Mr. Berne became fast friends with its graphic designer, Steven Byram, and began a long artistic partnership. (Mr. Byram creates all of the amusingly abstract design for the saxophonist’s CDs, which upend the dry and amateurish norm for avant-garde jazz packaging).
“I just want to own the stuff, I don’t know if it makes any difference,” Mr. Berne said. He’s been marketing his own discs since 1996, with 19 titles available on his website – http://www.screwgunrecords.com. During a short spell a few years ago, he became ambitious about running an indie label, but burned out on the effort involved. Lately, he’s tried to take advantage of MP3 technology. “Today I sold six downloads!” he said, with an air of mock pride. More common, he lamented, was learning how easily his performances could be acquired elsewhere. “It’s hard to sell stuff because everyone gets it for free. I was talking to a friend in Europe after we did some shows in Barcelona and Budapest and he had already listened to the gig, 24 hours after we played it.”
As for the recharged Bloodcount, Mr. Berne advised to expect the unexpected. His recent European tour with Mr. Torn, whose music is dense and boiling, yielded precisely the response that he thrives on. “About 20 percent of the audience was shocked,” he said. “We weren’t preaching to the choir. Some like you, and some don’t, and you get a kind of tension. That first year or two with a band is really different than the rest of the time. Nobody knows the music – including me.”
Perhaps the only thing for certain is that Mr. Berne’s new pieces will stretch out at their leisure. There’s a good reason he prefers extended compositions, he said.
“I never liked to talk.”


text:
The wait was finally over on April 20, 2016 (aka 420).
It was the first show at the Dominion Tavern for Ottawa’s Telecomo.
Telecomo is the garage punk rock project by Adam Saikaley (The Acorn and Silkken), Pat Johson (The Acorn and Silkken) and Gary Franks (Bondar).
It was 10 tracks of loud garage rocking music.
Four from their EP “Promo Only“.
I really enjoyed it and couldn’t wait for more upcoming shows.
Click below for more photos


text:
Jump to Main Content
Nymph Ecology, Habitat, and Emergence-Site Selection of Cordulegaster erronea Hagen (Tiger Spiketail Dragonfly) in New Jersey with Implications for Conservation
- Moskowitz, David, May, Michael L.
- Northeastern naturalist 2019 v.26 no.1 pp. 141-154
- age structure, biological assessment, forests, habitat conservation, habitats, integument, landscapes, life history, nymphs, spring, streams, Connecticut, Delaware, New Jersey
- Cordulegaster erronea (Tiger Spiketail) is of conservation concern throughout much of its range; yet only a single study on the nymphs has been conducted, and many aspects of the species’ life-history are poorly understood. The present study evaluated the size, age structure, and density of Tiger Spiketail nymphs at a stream on the Schiff Reservation Natural Lands Trust (Schiff) in Mendham Township, Morris County, NJ. We investigated the habitat and surrounding landscape characteristics of this stream and a second stream containing Tiger Spiketails at Schiff. We collected and measured 137 Tiger Spiketail nymphs during this study—82 in the spring and 55 in the fall—representing pre- and postadult emergence. We found 24 exuviae along both study streams and an additional 8 exuviae along 3 other streams in New Jersey, Connecticut, and Delaware. We are aware of only 1 other published report of Tiger Spiketail exuvia, which documented a single specimen. Our data and habitat assessment indicate that the Tiger Spiketail has a long nymphal stage and may be dependent upon high quality, fish-free, perennial headwater streams flowing through extensive forests. This information may assist resource managers in developing conservation strategies and habitat-protection measures for this species.

domain: geography


On July 16th, Officer Sara Rogers of the Augusta Police Department responded to a call regarding an injured and abandoned puppy. Without hesitation, she promptly took the poor pup to a local veterinarian for immediate care while the authorities initiated a search for the dog’s owner.
Officer Rogers went above and beyond her call of duty, continually checking on the puppy throughout her shift to ensure its well-being. The bond between Officer Rogers and the pup started to develop as they even shared a meal together.
As she spent more time with the puppy, Rogers knew she wanted to do more to help the endearing dog. When the dog’s original owners were not located, she made the compassionate decision to foster the dog until it was ready for adoption.
However, as the time drew closer for the puppy to find a new home, Officer Rogers found herself unable to part with the dog who had formed a close connection with her.
Unable to resist the bond they had developed, Rogers decided to officially adopt the dog. In a nod to a favorite franchise, she named her new furry friend Rey, after a Jedi from Star Wars.
The Augusta Police Department shared this heartwarming story on their Facebook page, along with a photo of the inseparable pair. This beautiful narrative serves as a reminder of the resilience of animals and the powerful bond that can develop between humans and their pets.


text:
Sunday, June 29, 2008
I'm guessing most people will bring pies and breads and maybe a couple jellies. And I'm guessing a picture-perfect rhubarb pie will win the blue ribbon. If I were competing, I'd bring a classic rhubarb-strawberry pie, lattice crust or maybe even cut-out star crust. With fresh vanilla bean whipped cream. And maybe a scoop of that scrambled egg ice cream on the side. Or not.
However, if I were entering just for fun, I'd bring rhubarb lemonade. It wouldn't win the contest, but I think it would be a hit with the attendees to wash down all those rhubarb bread samples.
3 cups chopped rhubarb, mostly pink part of stems
1 cup white sugar
1 cup sweet wine (riesling or white zin work well)
1/2 cup fresh lemon juice
3 cups water
In a medium saucepan, mix rhubarb, sugar, and wine; bring to a boil and simmer until rhubarb is soft. Strain mixture to obtain rhubarb syrup. Add the syrup to pitcher along with lemon juice and water. Stir and serve over ice.
Friday, June 27, 2008
Wednesday, June 25, 2008
I decided to make standard old-fashioned vanilla ice cream, recipe straight from the manual. I even got a little fancy and added vanilla bean, ooh la la. I heated the milk but made the mistake of leaving the egg in the hot milk too long and it started to cook the eggs. So now we have scrambled egg ice cream. It's still good, there are just tiny frozen bits of scrambled egg every now and then. Not appetizing? I hear bacon ice cream is a big thing right now, so maybe I'm just starting a new trend.
And I must mention, kudos to Cass-Clay for announcing they do not use rBGH/rBST milk in their cream (not sure if this applies to all their products...). Corporate chemical giant Monsanto says it is safe; the rest of the world says it is not. This bovine hormone is legal in the US (and ONLY in the US), but I'm not taking any chances. Supporting "No rBGH/rBST" dairy is not hard; even Wal-Mart has joined the no-hormone milk club.
Monday, June 23, 2008
Dan's Supermarket is carrying Bessie's Best whole milk by the gallon jug, straight from Sterling, ND. I'm not typically a whole milk gal, but after talking to the earnest guy giving out samples by the dairy case and seeing "no synthetic hormones" on the label, I picked up a gallon.
And if Bessie is reading, I'm waiting for the lowfat moo juice, honey.
Saturday, June 21, 2008
Yes, this is what we live for. Blue skies, sunny days, chirping birds...and ribs.
Welcome to Ribfest. This is the first time Ribfest has pulled into our humble little town. And from the looks of it, us small town folk love us some ribs.
My honey considers himself a bit of a rib connoisseur. He's eaten a lot of ribs in his day, proclaiming Space Aliens to be the best in town. Well, except my own, of course, right hon? Right...?
So being a rib expert, we had to check out Ribfest. It's a fundraiser for the Downtowners, bringing Bismarckians together for food and inflatable fun. $3 gets you in the door, and then you see this:
The end of the line to purchase $20 ribs. Awesome.
There were three rib vendors, none local. They all proclaim themselves to be the best, and you are supposed to vote for the best one. They all have their trophies stacked up in front with long lists of awards...but it looks like they just compete amongst themselves. It's not really competition, it's just a marketing schtick to sell ribs. But hey, if you can get rib grilling to pay the bills, keep on grilling...
We went to the shortest line, the Rib King. While standing in line, I watched the kid in front of us play with his balloon and listened to the local band Betty Does tune up. I love it when bands take a long time to tune. "Test. Test. Test 1. Test 1."
We finally got to the front of the line. We ordered #7 - the Royal Flush, with ribs, chicken, sausage, brisket, potato salad, beans, and cornbread, all served in your very own Styrofoam container. I thought, 'Royal Flush, how appropriate, since that's probably what we'll be doing a couple hours from now.'
Sorry if that was gross.
The food was ok, the ribs were decent, and our rib connoisseur declared them to be edible, but certainly not the best he's ever eaten. We didn't bother voting, since we really didn't want to stand in line again to try the others, and part of me just didn't want to play along with the competitive rib game.
So suggestions for next year? Let Famous Dave's and Space Aliens enter the "contest" as well (with their own pricing) and add more seating.
If Ribfest comes back, we might go next year, but right now, I'm going outside to enjoy every last bit of the longest day of the year.
Thursday, June 19, 2008
It sounded like Farmer Jay had a problem securing the farm land, which messed up his planting schedule. It was all worked out, but due to the lack of produce this week from the plot, he distributed veggies out of his backyard garden! I'm already impressed. I can't wait to meet this guy.
In one of his soliloquies on North Dakota, Clay Jenkinson (who I have a not-so-secret crush on) said that one of the most Jeffersonian aspects of this great state is the backyard garden. For the past few decades, I feel that there has been a general trend away from gardening in the Midwest, but get the tiller ready, because the comeback is here and now. Much like the victory gardens of WWII, Americans are finding the garden again. Why?
Because the garden helps us reclaim our independence from the economic forces that have made us all feel vulnerable lately.
Because the garden is health and vitality. It doesn't get any fresher than the backyard. Period.
Because the garden is tradition, recalling our memories of eating garden peas straight out of the pod at grandma's house.
Because the garden is connection to the earth with all its abundance and beauty.
Because there is no better scent than freshly tilled dirt, new tomato and basil plants, and the promise of rain in the air.
Because it just feels right.
Tuesday, June 17, 2008
Everyone seems surprised that I already have radishes popping up, and I give almost every single one away as I just don't really like radishes. They are a little too spicy, a little too raw oniony for me. I just grow them because they are easy to grow and pop up so early.
Easy and early. Yup, that's how I like 'em.
However, I'll admit that there is one way I'll eat radishes con gusto.
1 piece bread (preferably white bread)
1 pat of butter
Thinly sliced radish
Schmear butter on bread and top with sliced radishes. Enjoy. Repeat.
Saturday, June 14, 2008
Foodies get obsessed with pie crust. Crisco vs. butter vs. lard, flour/fat ratios, flour protein levels. No wonder pie crust intimidates people! Throw all that out the window along with the measuring cups - this is an unscientific, unmeasured, a-dab-of-this-and-that basic pie crust. Hopefully, by taking away all the frou-frou fussiness from pie crust, we'll all realize that it's really as easy as...well, you know.
First, add flour to a bowl (approx. 1-1/2 cups) along with a dash of salt. Don't worry about it, just eyeball it. Add a COLD stick of butter.
Ever seen Last Tango in Paris? You'll never look at a stick of butter the same way again.
Now take off your rings, wash your hands, and dig in, crunching up the butter until you have crumbles.
When you press the crumbles together in your fist, they should stick together. Like flocks of geese. Or penguins. Or Mama bears and Baby bears.
Now add icy cold water, a spoonful at a time, and mix it in until you can form a ball. Some people swear by adding a splash of cider vinegar, too; go ahead if that floats your boat. Flatten the ball a bit, cover with that butter wrapper, and throw in the freezer for a few mins to chill. The dough needs to be cold before you roll it out. (If you're not using the dough right away, use plastic wrap and keep in the fridge.)
Now we're ready to roll. Grab two sheets of parchment paper or plastic wrap, place one on the table and sprinkle with flour. Take out the chilled dough, place on top of floured surface, and then sprinkle top of dough with flour. Top it off with the other sheet and roll out the dough.
My hubby gave me this rolling pin for Christmas after watching me hurt myself rolling out sugar cookies with a Smurf glass. Long story.
Flip the dough onto your pie plate, fix any holes, and then let your creativity take care of the rest.
Thursday, June 12, 2008
This is the one and only time I've shot a gun. Before my husband has a heart attack at the idea of me wielding a gun again, let me clarify: we're going morel hunting!
My bud Jenny called me up with the delicious proposal of walking along the river bottoms looking for morel mushrooms. I was surprised to find out that morel mushrooms (yes, $25/lb morel mushrooms) grow wild in our area and they are out there for the picking.
As a kid, mushrooms were one of the many foods I refused to eat, thinking they simply ruined a perfectly decent pizza, but now I have seen the light! Mushrooms in pasta, mushrooms in stirfry, mushrooms in omelets, stuffed, sauteed, grilled...I'll admit we enjoy the occasional 'shroom, in the most legal sense of the word.
However, in our house, mushroom tastes vary from button to portabello...and then back to button. We don't get too exotic with our fungi, so I was cautious with the idea of eating mushrooms I happened to find in the trees. Then I quickly removed that thought from my mind, since morel mushrooms are easy to identify, and foraging for food (especially gourmet delicacies) is always a win in my book.
We hopped in the car with a couple of empty ice cream buckets and Jenny's dog Jack, trusting that his morel-sniffing instincts would provide us with buckets of fungi. It was a gorgeous afternoon with sights like this:
And this (Hi, Jack!):
And, yes, sad to say, this:
We only found one morel.
I'm not quite sure what to do with my single mushroom yet. Nonetheless, it was a lovely walk in beautiful surroundings with great company, so even if morel hunting didn't feed my stomach, it certainly fed my soul.
Tuesday, June 10, 2008
Oh, and if you are wondering 'Where's the beef?', check this article out to calm your anxiety.
Curried Cauliflower with Chickpeas and Tomatoes
Adapted from How To Cook Everything by Mark Bittman
2 T. canola oil
1 minced garlic clove
1 t. minced fresh ginger
1/2 t. salt
A few cracks of black pepper
Small pinch of cayenne
Pinch of nutmeg
1/2 t. cinnamon
1 t. ground coriander
1 t. ground cumin
1 head of cauliflower, broken into florets
1/3 cup water
1 cup chopped tomatoes (canned is fine, use the juice)
1 cup canned chickpeas, rinsed
1/2 cup frozen peas
Cilantro and golden raisins for garnish
Add oil to large pot and turn heat to medium. Add garlic and ginger. When garlic starts to color, add the rest of the spices to release their aromas, then add cauliflower, water, and tomatoes. Stir, cover, turn down heat, and simmer until cauliflower is almost tender (5-10 mins). Add chickpeas and peas, cook until cauliflower is tender, garnish and serve with couscous.
Monday, June 9, 2008
I blame Rachel Ray with her annoying EVOO thing. I think she started using "EVOO" just so she wouldn't have to say the word "virgin" and make all those stay-at-home moms sweat something unnatural. And now look: our fear of a little v-word has increased our dependence on foreign (olive) oil.
More discussion on socially challenging v-words some other day. Maybe.
Ok, I kid, I kid. Regardless, I do believe that olive oil has become the basic cooking oil in lots of American kitchens, and the kicker is that no one can really tell the difference when cooking with olive oil or a basic vegetable oil. I've never sat down to a tater tot hotdish dinner at my mom's house and asked, "Mom, did you use triple-processed extra virgin olive oil to saute the onion and hamburger hidden underneath these tots? It's delicious!" Nope, never happens. However, US demand for the stuff has been growing by 20% every year, and out of all the olive oil consumed in the US, less than 1% is produced domestically.
Please pardon the statistics. I'm an economics nerd at heart.
Wait, there's a happy ending to this one. Being lucky Dakotans, we live in a sea of plentiful, healthy, homegrown oil: Welcome to Canola Country. Out of the 1 million canola acres planted in the US, 90% of them are in good 'ol ND and MN.
Hey, I'm not an olive oil hater; in fact, I really like it in salads, pasta dishes, and the occasional bread-and-balsamic soak, but for your everyday swirl-in-the-pan, kick Rachel (bless her heart) in the teeth and bring on the all-American canola oil!
Or Canadian. Close enough.
Sunday, June 8, 2008
I've been wanting to try making rhubarb syrup for awhile now, thanks to a suggestion in The Improvisational Cook by Sally Schneider. In the spirit of improvisation, I didn't quite follow her recipe. I just tossed chopped rhubarb in a saucepan, poured in the last glugs from a bottle of strawberry riesling, added a dash of sugar, let it simmer until softened...and ended up with mushy green-pink-grey slop that even my dog would think looked gross.
But it tasted good.
So I pulled out the strainer, pushed the slop through, and ah ha! Beautiful rosy pink liquid nectar emerged. Treasure. All I could think was - ice cream!
I don't typically like anything fruity in my ice cream. I'll go for chopped nuts any day, but keep the strawberry corn syrup goo away, thanks. So I was a bit surprised that I absolutely adored this fruity syrup on my Haagen Dazs.
After a couple of bowls of ice cream and a pancake breakfast, the rhubarb nectar is now gone, but more rhubarb experiments to come...
Saturday, June 7, 2008
We North Dakotans (all 635,00 of us) sometimes forget how lucky we are to live up here. We forget that sightings of bison, antelope, and geese are unique experiences for others. Being occupied with the business of life, we forget that our livelihood is tied to the land, whether it is farming and ranching, hunting and fishing, or mining energy resources from our earth and sky. We forget that conservation is key to ensuring that our great-great-grandkids will be able to fish the same waters, hike the same lands, and breathe the same fresh air as we do.
If you have a moment, take a look at the article, if only for the majestic picture at the top. It's a reminder why we call this land The Great Plains.
Friday, June 6, 2008
Thursday, June 5, 2008
Wednesday, June 4, 2008
But I didn't tell you about the rest of my fruit trees.


In Kenya, they call him ‘baba yao’ (the big boss of genge). Jua Cali is a rapper of many firsts. He was the first Kenyan artist to get a big endorsement; and the first and longest to pitch tent at Calif Records. He’s since got out of the ghetto but you can’t take the ghetto out of him. No matter what artist or audience you put him with—he always keeps it real. Always delivering dope rhymes. He never misses to meet his fans and leave a lasting impression. You will attest to this as you watch him on Coke Studio Africa season 3.
Paul Julias Nunda, popularly known as Jua Cali is a Kenyan hip hop rapper and record producer who sings a genre of music know as Genge (a mix of Kiswahili and Sheng). His first single was ‘Ruka’ released in 2001, followed by ‘Nipe Asali’ released in 2002. He has released several singles so far. Jua Kali has won Favorite Male Artiste and Best Live Stage Performance and Best Collaboration Song (Kwaheri featuring Sanaipei). He has been nominated for Best Male at the MTV Africa Music Awards in 2008.


text:
Now in its eighth year, the South Australian Business Index is established as the state’s most credible snapshot of our leading private and public companies.
Businesses of all sizes can nominate, via the online form.
While the ranking is based on independent research by Index partners Taylor Collison, the nominations process is important to ensure accuracy and completeness.
To be eligible for inclusion in the list, companies must
- Be a South Australian entity with an Adelaide ownership register, or be a South Australian operated entity
- Be a company founded and majority (50.01% plus) owned by South Australians
Companies owned in part or whole by government, government agencies and organisations, and registered charities are not eligible for consideration in the main Index. However, the awards lunch will also include recognition of the most significant not-for-profit organisations in the state.
While the top end of the Index is usually dominated – at least in market capitalisation – by the big oil and gas and mining companies, the annual list always serves up surprises.
The top 100 list has become a key data source for government departments, businesses and the public to track the state of South Australia’s economy and companies are encouraged to register to be included in the list.
The top 100 will be revealed at a celebration lunch at the Adelaide Convention Centre on September 29.
Nominations will be accepted until August 15.
To nominate, fill in the online form.
Tickets are also now available for purchase to the awards lunch.
Local News Matters
Media diversity is under threat in Australia – nowhere more so than in South Australia. The state needs more than one voice to guide it forward and you can help with a donation of any size to InDaily. Your contribution goes directly to helping our journalists uncover the facts. Please click below to help InDaily continue to uncover the facts.


text:
June 2 2016 by Ray Sahelian, M.D.
Beans are part of the legume family. They are high in starch, protein, and dietary fiber and are an excellent source of iron, potassium, selenium, thiamine, vitamin B6, and folic acid. Rather than consuming the same type, it is a good idea to vary them and try different ones such as:
Garbanzo bean, chickpea
Bob's Red Mill, Garbanzo & Fava Flour, Gluten Free, 22 oz (623 g)
Kidney beans contain an inhibitor of alpha-amylase, which has been named phaseolamin. Alpha-amylase is an enzyme that helps the breakdown of starches.
J Cosmet Sci. 2014. Antioxidant activity in mung bean sprouts and safety of extracts for cosmetic use.
Spanish for spotted
Soy beans contain important isoflavones known as genistein and daidzein.
White kidney bean extract for health benefits.
Each of these beans provides a different set of beneficial substances that have various health benefits.
Bean health benefit, high fiber
Consumption has been associated with healthy levels of blood sugar and blood pressure, along with providing plenty of fiber as a relief of constipation and potential reduction of colon disease. See also information on nuts.
Does the processing of soy beans make them unsafe for human consumption? Do
all nutritional products built on soy beans all use the highly process type or
are they just ground like flour?
I am not familiar with the food processing of soybeans, I would assume that there are countless different ways of processing soybeans.
Beans are rich in fiber and resistant starches or oligosaccharides. These carbohydrates cannot be digested by enzymes found in the gut alone, so they are broken down by a process called bacterial fermentation in the intestines. The majority of flatulence, or gas, is a result of this bacterial fermentation.
Gas free beans?
Two strains of bacteria are the key to making beans flatulence-free. Two bacteria, Lactobacillus casei and Lactobacillus plantarum, can be added to beans to reduce distress to those who eat them, and to those around the bean-lovers. Flatulence is gas released by bacteria that live in the large intestine when they break down food. Fermenting makes food more digestible earlier on. It appears that adding these two gut bacteria to beans before cooking them makes them less likely to cause flatulence. When researchers fermented black beans with the two bacteria, they found it decreased the soluble fiber content by more than 60 percent and lowered levels of raffinose, a compound known to cause gas. They fed the beans to rats and then analyzed the rats' droppings to ensure that the beans were digested and kept their nutritional value. When pre-soaked in the L. casei, the beans stayed nutritious and produced few gas-causing compounds.
White Bean extract
Phase 2 Starch Neutralizer, a proprietary, standardized extract of the white bean, has been shown to significantly reduce the Glycemic Index of white bread. “The study demonstrated a reduction of the Glycemic Index of white bread with the addition of adequate amounts of Phase 2,” said Udani, medical director, Pacific West Research. “The GI of white bread was significantly decreased by the addition of 3000 mg of the Phase 2 brand white bean extract in powder form. At that dose, the GI was reduced by 20.23 points, or 39.07%,” said Udani. “All other tested dosage and formulations (except the 1500 mg capsule form) showed clinically meaningful reductions in the Glycemic Index without reaching statistical significance.” Udani utilized the Food and Agriculture Organization (FAO) standard method of Glycemic Index testing by performing an open-label, 6-arm crossover study involving 13 randomized subjects. GI testing was performed on commercially available white bread with, and without, the addition of Phase 2 capsules and Phase 2 powder, each in dosages of 1500 mg, 2000 mg, and 3000 mg. Phase 2 had previously been shown to delay the digestion and absorption of carbohydrates in a pilot study, and to reduce weight in two human weight loss studies. The ingredient is used in a variety of weight loss supplements sold worldwide. “With the appropriate dose and formulation, the Phase 2 white bean extract appears to be a novel and potentially effective method for reducing the GI of existing foods without modifying their ingredient profile,” added Udani. “Given the potential health benefits of a low GI diet, further study of Phase 2 at adequate dosage/formulation combinations with other high GI foods should be considered.”


The machines continue to work in the Bani Walid Wool Textile Company.
The noise rises from the machines and the wool is spun, separated and wound into precise reels which are stacked high and will be woven into fine oriental carpets.
Because of the Libyan civil war and the recent security instability in the country it remained closed for four years.
This large textile complex was established in 1983 in the city of Bani Walid, about 200 kilometres (124 miles) south of the capital Tripoli.
The company's manager, Al-Najeh Al-Houderi, says the factory is among the few factories still operating in Libya.
"The Bani Walid Wool Industries Complex is one of the largest industrial fortresses in Libya in the spinning and weaving sector. It is one of the few factories which are still operating today," he says.
The factory currently offers employment to many but suffered extensive damage during the unrest in Libya in 2011 and 2012.
Al-Houderi says some sections are completely destroyed and estimates that overall damage affects more than 50 per cent of the building.
The remaining machinery has been restored and is now back into action.
But Al-Houderi hopes the money from Libyan Fund for Economic and Social Development will help to re-establish the rest of the machines and factory floors.
From 2006, the factory became a joint stock company until the beginning of 2017, when the Libyan Presidential Council took over and included it as a company which the fund can help.
The factory now produces two types of carpets, fine luxury ones and those for everyday use.
Previously some of the carpets from here were shown in a number of local and international exhibitions.
Many factories in Libya suffered destruction due to their locations in areas that had been subjected to clashes over the past years.
In addition, regional insecurity meant many of the foreign workers had to flee.
This worsened the production and symbolised the deterioration of Libyan economy in general.
Prior to 2011, the factory produced 1500 metres per day. But this has gradually declined.
In 2012 it decreased to 1000 metres and in 2015 it became just 700 metres.
This was due to the high prices of raw materials and the extent of damage to some of the machines.
Now the factory produces 200 metres of carpet daily.
There are around 50 machines currently operating and one which is used in the luxury carpet section.
The repairs are difficult, especially as the factory cannot afford to import spare parts for the many machines which are made in Germany.


Planning commission rejects Tejano dance club
Published 7:00 pm, Monday, June 15, 2009
The Midland Planning & Zoning Commission on Monday heard a cascade of arguments on both sides of a proposed nightclub in Town & Country Shopping Center in the 1000 block of North Midkiff Road and then voted 6-1 to disallow it.
Applicant Joel Contreras, who operates Harry's Lounge at 3100 W. Wall St., said El Gordito would cater to a mature clientele and have two off-duty police officers inside and two outside from 8 p.m. to 2 a.m. each Thursday, Friday and Saturday.
He acknowledged officers have sometimes quelled disturbances outside Harry's Lounge but said there have been no problems inside the bar. "My record is clean with the Texas Alcoholic Beverage Commission," Contreras said, explaining the 4,295 square foot Tejano dance club for couples would have a capacity of 280 customers.
Shopping center representative Bill Blakemore vouched for the proposal, saying, "The landlord has looked at this thing and the welfare of his tenants.
"The overlap wouldn't be more than four hours a week."
Averring he has known Contreras for five years, Richard Yanez said, "This guy is a professional.
"He's been in business for a long time and should be given the opportunity."
Speaking in behalf of the Legacy Elite Athletics gymnastics school next door, Desiree Farmer followed City Planner Donna Cervantes' recommendation that the plan be rejected.
Cervantes had said the department of development services is often open to having nightclubs in shopping centers, but its being adjacent to the school was too potentially troublesome.
Farmer said there would be too much noise through the wall the businesses would share and the presence of a daycare center within 300 feet would also be undesirable.
"Adding this mix to our environment would be detrimental," Farmer said, adding that nightclub visitors would walk past Legacy Elite's front window and see girls and teenagers exercising in leotards.
"The last thing we need is for people to be walking by gawking at them," she said.
Farmer said the school trains more than 350 children per week and is often open until 10 p.m. Monday through Friday. Darla Schwartz and a half dozen other speakers, several of them students' mothers, also urged the application's denial.
Citing the school's concerns, Commissioner Becky Ferguson moved to turn the plan down, seconded by Bill Woodruff.
Presiding in the absence of Chairman John Bergman, Jim Davis Jr. supported the motion, joined by Brian Carney, Royce Watkins and Jane Wolf. Galen Gatten dissented.
In other business, the board approved Flex Pipe System's preliminary plat for Greenwood Industrial Park at the southeast corner of Business 20 and South County Road 1120. The one-lot subdivision encompasses 4.45 acres, Davis said.


text:
Renaissance New York Chelsea Hotel is now officially open and arrives as the brand’s premiere hotel in the neighborhood. At 430 feet tall, it is also one of the tallest structures ever constructed in Chelsea. The property is located at 112 West 25th Street and replaced the long-running Antiques Garage indoor flea market, considered one of the go-to destinations for antique shoppers. The hotel’s interiors, courtesy of architects Stonehill Taylor, pay homage to the iconic market and Chelsea’s eclectic history.
Construction is approaching the final floors of the NoMad Ritz Carlton Hotel. Located at 1185 Broadway at the northern intersection of West 28th Street, the reinforced concrete structure will soon top out at 580 feet tall, yielding 150,000 square feet and 250 guest rooms. The 40-story skyscraper is designed by Rafael Vinoly and developed by Marriott, Ritz Carlton Hotels, and Flag Luxury Properties. The interiors are being designed by Yabu Pushelberg.
Construction is progressing quickly on the 46-story, dual-brand Marriott Hotel at 140 West 28th Street in Chelsea. Installation of the windows on the northern and southern elevations of the topped-out structure is almost entirely completed, and work should begin soon on the metallic cladding that will cover the remainder of the curtain wall. The 470-foot-tall tower is designed by Gene Kaufman Architect for the McSam Hotel Group and will contain 173,000 square feet of newly built space. Omnibuild is in charge of the construction, and its banner is displayed over the building’s future entrance along West 28th Street.
Work is underway at 842 Sixth Avenue in NoMad, where the world’s tallest modular hotel will soon rise. Designed by Danny Forster & Architecture, the 26-story building will house the AC NoMad Hotel by Marriott International and will eclipse the Lower East Side’s citizenM New York Bowery Hotel for the record. Concord Hospitality is the developer of the 100,000-square-foot project, which will contain 168 guest rooms, terraces, and a rooftop bar.
Construction on the Ritz Carlton Hotel at 1185 Broadway in NoMad has surpassed the podium levels and formation of the floor slabs for the main hotel portion is well underway. Located at the northern intersection of Broadway and West 28th Street, the reinforced concrete structure is set to rise 580 feet and yield 150,000 square feet of space and 250 guest rooms. The 40-story skyscraper is designed by Rafael Vinoly and developed by Marriott, Ritz Carlton Hotels, and Flag Luxury Properties. The interiors are being designed by Yabu Pushelberg.

domain: design


text:
Grammy Award-winning and highly in-demand artist T-Pain is back on the road for another series of 1UP tour, SEE T-PAIN LIVE NOVEMBER 7, 2019 AT FRANKLIN MUSIC HALL! This is his first tour since he released two albums in 2018 for Everything Must Go Vol. 1 and 2 were released in August and September as mixtapes, following his 6th studio album 1UP that came out earlier in 2019 and “Girlfriend” that released in August of this year.
© 2019, Seth Barmash. All rights reserved.


text:
Accounts Deposit Options Financing Options Charitable Accounts
Enjoy efficient service, convenient banking products and great value-added services with every account you choose from ADIB Egypt.
Schedule Of Fees & Charges
ADIB Egypt's Corporate Banking Group renders fully fledged Islamic Banking finance solutions to all public sector entities, top tier local corporations and other small and medium enterprises. ADIB Egypt's customized set of Islamic finance solutions encompass a full range of financial banking products and services, including cash management, trade, and treasury solutions, along with corporate finance and investment banking, all of which are Shari'a compliant.
Detailed personal as well as corporate banking related fees and charges.

domain: finance


text:
Early hematopoietic effects of chronic radiation exposure in humans.
Repository Usage Stats
The major goal of this study is to investigate and quantitatively describe the nature of the relationship between the characteristics of chronic exposure to ionizing radiation and specific patterns of hematopoiesis reduction. The study is based on about 3,200 hemograms taken for inhabitants of the Techa riverside villages over the years 1951-1956, i.e., the period characterized by a gradual decrease in dose rates. The mean cumulative red bone marrow dose was 333.6 + or - 4.6 mGy. The approach to statistical analyses involved both empirical methods and modeling (generalized linear models and logistic regressions). The results of the analyses highlighted a gradual increase in the frequency of cytopenias with dose rate. The impact of exposure on hematopoiesis reduction patterns was found to be more substantial than that of age and health status. Dose rates resulting in a two-fold increase in the frequency of cytopenias have been estimated.
Published Version (Please cite this version)
Akleyev, Alexander V, Igor V Akushevich, Georgy P Dimov, Galina A Veremeyeva, Tatyana A Varfolomeyeva, Svetlana V Ukraintseva and Anatoly I Yashin (2010). Early hematopoietic effects of chronic radiation exposure in humans. Health Phys, 99(3). pp. 330–336. 10.1097/HP.0b013e3181c2f315 Retrieved from https://hdl.handle.net/10161/14860.
This is constructed from limited available data and may be imprecise. To cite this article, please review & use the official citation provided by the journal.
Dr. Ukraintseva studies causes of human aging and related decline in resilience, to identify genetic and other factors responsible for the increase in mortality risk with age eventually limiting longevity. She explores complex relationships, including trade-offs, between physiological aging-changes and risks of major diseases (with emphasis on Alzheimer’s and cancer), as well as survival, to find new genetic and other targets for anti-aging interventions and disease prevention. She also investigates possibilities of repurposing of existing vaccines and treatments for AD prevention and interventions into the aging. For this, Dr. Ukraintseva and her team use data from several large human studies containing rich genetic and phenotypic information (including longitudinal measurements) on thousands of individuals. Dr. Ukraintseva is a PI and Key Investigator on several NIH funded grants, and has more than 130 peer-reviewed publications, including in major journals such as Nature Reviews, Stroke, European Journal of Human Genetics, and some other.
Unless otherwise indicated, scholarly articles published by Duke faculty members are made available here with a CC-BY-NC (Creative Commons Attribution Non-Commercial) license, as enabled by the Duke Open Access Policy. If you wish to use the materials in ways not already permitted under CC-BY-NC, please consult the copyright owner. Other materials are made available here through the author’s grant of a non-exclusive license to make their work openly accessible.

domain: library