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Lemon & Parmesan Scrambled Eggs
Despite living in the city, our small courtyard here is full of life. We have mango, coconut, key lime, sour orange, moringa, and papaya trees, a small herb garden with lemon grass, chives, and basil, and maybe, most importantly, two chickens. For me, having a daily source of beautiful backyard eggs is hard to beat. Since Madeline is an early riser, she and I often go out just as the dawn is breaking and collect fresh eggs for breakfast. Madeline knows what comes next and will crawl excitedly across the kitchen floor to her high-chair and stand babbling waiting for her breakfast to be ready (often two scrambled eggs and fresh fruit). These Lemon and Parmesan Scrambled eggs are quick and easy to make and packed with flavor. The generous parmesan adds richness and umami, while the lemon brightens up the dish and gives it a light tropical spin.
Yield: serves 1-2
- 3 medium eggs
- 1/4 cup finely shredded parmesan cheese
- 1 tablespoon lemon juice
- 1/8 teaspoon ground black pepper
- 1 tablespoon butter
- Whisk together eggs, parmesan, lemon juice, and pepper until well mixed.
- Heat a small non-stick skillet over medium heat, and add the butter.
- When the butter has fully melted, dump in the egg mixture. Cook over medium heat, stirring only occasionally with a silicone spatula. When you stir, use the spatula to scrape the cooked eggs off the bottom and flip them in large chunks to the top. The more gently you stir, the larger the curds of your scrambled eggs will be.
- Cook for 3-5 minutes, just until the eggs have fully firmed up. You are trying to make sure the eggs are just barely cooked through. This will ensure a tender egg. If you overcook the eggs, the protein structure will continue to tighten, squeezing out the water and leading to mushy or watery eggs.
- Remove from heat, garnish with herbs if desired, and serve.

subset: commoncrawl


text: On Apr 21, 2010, at 7:59 AM, ext Paul Spencer wrote: > Bart, > > based on my experience in other projects, it should be sufficient to include this in a comment at the top of XMLHttpRequest.js with a brief explanation of the issue and then we should be good to go. > > For the record, I am wondering why it is a problem to include LGPL code in OpenLayers if it is used as a Library (unmodified)? Roald's remark just seems to be that we *might* have a GPL infringement, that doesn't seem terribly convincing to me that there is a problem that we should be concerned about by including LGPL code. Can anyone elaborate on whether this is actually a problem, what the problem is, or if there is not, in actual fact, a problem with including LGPL code. OpenLayers is a BSD-licensed library. Thus far, it includes no code that is not BSD licensed. By including LGPL code, we turn it from a BSD licensed library into a BSD + LGPL library. I believe the problem with Javascript is similar to that in Java -- it doesn't have a 'linking'-like mechanism for which the LGPL applies (or if it does, we're certainly not using it in OpenLayers), see: http://article.gmane.org/gmane.comp.jakarta.poi.devel/5900 The section 6 he's talking about is in the LGPL v2.1: http://www.gnu.org/licenses/lgpl-2.1.html Which says, at the start: "As an exception to the Sections above, you may also combine or link a "work that uses the Library" with the Library to produce a work containing portions of the Library, and distribute that work under terms of your choice, provided that the terms permit modification of the work for the customer's own use and reverse engineering for debugging such modifications." And a number of other interesting things *after* that, which would significantly impact OpenLayers users if it were to apply to them. It is possible that LGPL licensed code may not be subject to these restrictions in some way, but I can't understand how these restrictions wouldn't apply to our use of libraries like XMLHttpRequest in OpenLayers, and it seems that they would make OpenLayers usage more limited (even if it doesn't actually make the library itself "LGPL", which I won't claim). Overall, I feel that this would be a step backwards for OpenLayers, and not one I'm interested in moving towards without further discussion. Best Regards, -- Christopher Schmidt Nokia


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We Want You!
Seeking Participants
Do you ever think where has the time gone? It seems like just a few months ago that we closed the gates to the faire grounds; the sun setting on two weeks of great friends, fun, tournaments, music, and some of the best shopping inworld. It's time to put the fond memories back in the chest and remember that we are mid-stream in the planning process of the 3rd Annual UAC Medieval Faire benefiting Relay For Life. This year the faire runs from May 19 - June 18, 2017 and it promises to be filled with even more fun with great friends, music, laughter, exciting tournaments, and shopping!
This year the faire will be held on two sims which will be split between the village and the tournament grounds. Be on the lookout for our new travelers' camp and gotya (gacha) garden, as well as the usual tournaments and merchants. Plan on spending your weekends wandering around the faire and interacting with staff, roleplayers, and other faire goers as we join together to go Medieval on Cancer!
If you have a love of the medieval period or fantasy we have a place at the faire for you, either as a tournament champion, entertainer, roleplayer, merchant, gotya creator, or sponsor!! Don't miss the opportunity to show your love of Medieval -Fantasy or your passion for the Relay For Life cause. Check out our website www.uacmedievalfairerflofsl.com you can sign up there. If you want more information contact Mary Teodosio inworld (second life).
Team captain and general manager of Unmasking A Cure RFL Team in Second Life. Raising funds and awareness for the American Cancer Society's mission.
Unmasking A Cure Medieval FaireMay 19 - June 18, 2017


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FREE Paper Cup Mockup Display your design in a more efficient way on this Paper Cup Mockup. Simple to use. Easy to recolor Cap, body and the cardboard label separately. This PSD mockup includes special layers and a smart object for your design.
Paper Cup Mockup. Thanks to Michael McCain for providing us with this great freebie. If you enjoy this sample feel free to visit Behance.Download


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Project Management - Basalt Chamber Members
Project management and owner representative services for real estate development projects.
073 Elk Range Drive
Snowmass, CO 81654
Newland Project Resources, a land use consulting firm, provides land use and recreation planning, project management, public information, and owners representative services.
417 Original Road
Basalt, CO 81621


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I am always impressed with how some people, mostly real wine experts have learned to pick out many specific flavors in a wine. Once in a while a specific flavor jumps out at me, which is sometimes good, sometimes bad. I remember in France, they would sell these kits with maybe 50 or more bottles, each containing different important smells to help you learn how to pick them out. That is good for the nose, but those little bottles were not to drink.
Maybe some of our more experienced people can suggest how to work on this skill? For example, do you sit around and eat cheeries for a couple of hours until you can say, o.k., now I have cheeries figured out. O.K., we know what some things taste like, for example bananas, certain citrus. How about pencil lead, or tar? Is it about that is what I think those things would taste like.
I think if you have some suggestions on how to develop these skills it would be interesting and helpful.
How best to learn how to identify specific flavors
- Reply by dmcker, Feb 20, 2010.
Don't knock those kits (such as in the Kevin Kline movie). But you can cobble your own collection together, too.
Here's an old thread on the subject;
- Reply by napagirl68, Feb 21, 2010.
@dmcker.. funny you mention that movie.. I like that one.. corny as hell, but I still love it.. French Kiss.
This is the goal of the class at the local college I am planning to take next fall. It really teaches you how to discern and name what your are tasting. I have talked to several people who have taken it.. they find their palate (brain, nasal, and mouth) to have begun to really taste specifically. One woman told me her husband took the class... He used to salt and pepper everything with abandon, but now is very restrained in his wanton seasoning......
They utilize kits, wines, dirt!, moss, etc, etc. It's supposed to be pretty good, we'll see!
- Reply by Cathy Shore, Feb 21, 2010.
We use the Nez du Vin kit here for aroma recognition. Before investing in it however (its very expensive), I used to make my own up using little jam jars. The key here is to do it truly 'blind' so you don't know what is in the jars or bottles and to do it regularly.
Aroma recognition and the ability to blind taste is a skill that can be learnt over time but in order to succeed you must do it truly 'blind' and do it regularly. It's amazing how quickly you will build up your aroma memory.
The other thing to bear in mind that each of us has a different aroma memory and that mine will be completely different to yours because our backgrounds, upbringing and previous experiences are different. You will not automatically recognise an aroma that you are not familiar with so you have to train your brain to recognise it.
I had a perfect example this week. I have had an Italian student who is studying food and wine in Angers here to talk about food and wine in English. She was completely unfamiliar with the aroma of blackcurrant - one of the easiest aromas for the English to recognise. But as the Italians in Aosta do not use blackcurrant in cooking, they don't drink it as a juice, she was not familiar with it and so struggled with it as an aroma to recognise in red wine.
I hope this helps
- Reply by flavorofthevine, Feb 21, 2010.
as a certified flavor chemist I can say it takes years to really identify the different ingredients that make up the flavors you are tasting. For me its what hits me first sip- what really stands out what makes the greatest impression. Once you have the first sip, your palate is coated, sometimes coming back to it again in a few minutes helps. Obviously you may never taste what the experts are tasting, but what counts is what hits you. The Culinary Institute has a free online program that I find helpful- its gives a great overview of the popular grapes, food pairing, acidity and alcohol's affects on tasting.
Even the experts have to learn and continue to learn.
- Reply by GregT, Feb 22, 2010.
dirk - the other thing to remember is that the "real wine experts" are most of the time full of crap. They're told that cab is supposed to taste like cassis, or black currants, and they say that it does, but half of them probably never really ate black currants in anything other than jam. I happen to have a few bushes and grew up drinking that juice, and for the life of me I really can't say that most cabs have that flavor, but then what do I know?
Same with most of those descriptors. Pencil lead is pretty clear when it occurs. I remember the first time I tasted a wine with that - it just seemed so obvious. But again, people find that where as far as I'm concerned, it doesn't exist because I don't find it in most wine.
Don't be concerned with picking out flavors, or trying to sound like you detect things because you think you're supposed to. When you eat a piece of toast and jam, do you just gulp it down or do you think about it? Do you taste your coffee or just slam it down? I tried to eat a piece of a Kit Kat the other day. Had to spit it out. Just tasted like fat and sugar and made me a bit nauseous because I paid attention. I can't imagine how else you would eat something but I assume that most people don't pay attention and therefore can consume something like that.
Point is, if you pay attention to everything you eat and drink, you're just fine. You can't ignore everything else and pay attention only to wine, although I wonder if that's what some people actually try to do. If you've tasted a number of different things in your life, you have more comparisons. It's like words - if you've read a bit, you have a larger vocabulary than someone who never reads. If you've tasted a bit, you have a larger taste library to draw from. But don't worry about coming up with a million taste descriptions for a glass of wine or you risk sounding like a yo-yo who can't simply sit down and enjoy a glass w/out twisting himself into knots!
Now that I've given you my little sermon, I'll suggest a few things you can do. Take a piece of oak flooring. Sand it lightly and smell the dust. That's oak and that's what you're going to smell in wines that are fresh from the barrel. Cut up a green pepper. That scent is going to show up from time to time in sauvignon blanc and most of the carmenet family. Go outside and take some dirt into your hands. Rub it around and smell it. That scent comes through in many wines, describing it as you will. There's a bit of mushroom in it, which some call "forest floor" but there's also an ashy / dusty kind of quality that seems to come up in a lot of wine too. Get a grapefruit and peel it. Smell and taste the white side of the peel - a flavor and aroma that shows up in many whites. Get a quince somewhere. My mother used to make jelly out of it, most Americans have no idea what it is, but find one and cut into it and taste it. That's another flavor / aroma that often shows up in whites. Next fall, get a white peach and a yellow peach. Cut into them and smell and taste them. You really don't need to do it more than once and if you're paying attention, you'll remember. Remember that the most primitive part of our brains has to do with scent.
Good luck!
- Reply by napagirl68, Feb 22, 2010.
@ GregT.. I LOVE quince! I make quince jelly every late fall... Love it.
Also, since you seem really know your descriptors, what natural substance would you equate with the minerality of say, russian river chards, or white rhones?
Just curious if you have something I could smell/taste that I can show friends which equates to what I like..
- Reply by dirkwdeyoung, Feb 22, 2010.
Dear Snooth Team,
I appreciate all of these answers and am going to read them over more than twice. Also I think a lot of people will benefit from the efforts you have made to share your ideas. Dear Cathy, how much do those Nez du Vin kits actually cost? I wonder if there is a range of prices (maybe you are talking about the professional, not debutante level). I will also check if they are available in the States (I am one of those guys, who always answers the "what do you want for Christmas", with I think I have everything I need, so maybe this is an exception). Also I think these ideas of going after very natural, sort of artisanal ways to discover aromas, which translate into describing certains flavors sounds like a very fun and long term approach rather than trying to do it all at once, which could be confusing.
- Reply by zufrieden, Feb 22, 2010.
I second the request for a price range on the Nez du Vin kits. While I think going to the natural source (for example, actually eating a quince - since so few do today) is always the purist position, I can see why some might gravitate to the kit (relative compactness and completeness are two reasons that come to mind).
Perhaps a short remark on what most wine experts appear to be up to with their verbal exuberance is in order. I admit to some light suspicion of how certain flavors can so predominate in reviews of wines based on the same varietal. For example, the fundamental, identifiable flavor marker of Cabernet Sauvignon is quite unique; quite possibly no moniker save the name of the grape will suffice as an accurate descriptor (a rose is a rose is a rose, or something like that). But part of the idea of reviewing is to get beyond this triviality and identify something extra - something more than Cabernet Sauvignon that reflects the presence of craftsmanship, provenance and terroir.
That's why the wine reviewer strains to describe a wine using known scents. Of course, whether she knows the flavor or scent firsthand is a question of integrity. Perhaps therein lies the rub.
- Reply by dirkwdeyoung, Feb 22, 2010.
Zuf: decided to do a little snoothing around and came up with these two links. The Nez du Vin Kits do have an importer est. in the US already and you can see the price range on the first link:
Another offer, seems to be in a better value range (if it is as good!?), wine enthusiasts kit available on amazon:
cheers, Dirk
- Reply by Cathy Shore, Feb 23, 2010.
I see that you've already found an importer for the Nez du Vin kits kirkwdeyoung. The one we use is the most comprehensive and the most expensive at 399$ - I'll check what we paid for our in Euros later but am just off out pruning now.
One note of caution - the aromas are those recognisable to a Frenchman's nose - so you will find things in there that are not suited to other 'noses'! More later. C
- Reply by Cathy Shore, Feb 23, 2010.
Back from the vineyard. The kits are available in smaller formats (one for reds, one for whites, one for wine faults). So, I suggest you could start off with one and see how you get on. That way it's not quite such an investment and could go on a birthday list. I think we paid around 250 Euros for ours.
Interesting to see the good old Quince raise it's head. Quince is one of the main aromas found in Chenin Blanc and although I had a quince tree in my garden in Surrey in the UK, I never did anything with it. Here in France, it's a BIG deal and loads of people make jam, jelly, tarts etc with it. I have struggled identfying this aroma as it is so close to pear but slightly more exotic and scented so, this year I went out and bought some quinces and made a tart. As a fruit it's a bit of a pain. They are difficult to peel, impossible to core (I broke my expensive stainless decorer) and discolour within 5 minutes of being exposed to air. I roasted mine with brown sugar and lemon juice, pureed them, added eggs and cream and poured the rich puree into a sweet pastry case which I then baked in the oven until just firm. As a tart - I've had much better (and easier to make) but as a handle on the aroma of quince - it worked. I got it!
There are other aromas in the box that are absolutely not familiar to the English such as Acacia (very floral white flowers) and Tilleuil (Limeflower) in whites and Bourgeon de Cassis (the shoots of the blackcurrant bush) and grilled hazlenut.
At the end of the day it is what YOU smell in the wine. It doesn't matter what anyone else says it smells of - it you don't get it yourself it won't help you one bit.
What would be good idea would be to start off with some wines that have 'classic' aromas. For example if you took a Sauvignon you could try and find the aroma of Bourgeon de Cassis and if you took a Gewurtz then you could try and find Litchi or roses.
Aroma is broken down into primary, secondary and tertiary so the age of the wine and the stage of it's development will also affect what you can smell in the wine.
Did you know that around 80% of our enjoyment from food and wine comes from aroma alone. Think of when you have a cold - eating and drinking becomes a bore because you can't smell anything and therefore you can't taste anything.
Best of luck with it all - keep us posted as to how you are getting on.
- Reply by GregT, Feb 23, 2010.
Zu - a rose is a rose???
Come to my house in the early summer. I don't have all that many but I've got around 50 and when you finish smelling each one, you will never again say that!! When people taste a barolo and tell me they smell rose petals, I always inquire whether it's perhaps something like Safrano, and old tea rose, or maybe more like Souvenir du Malmaison, which is a Bourbon rose that smells quite different!
Violets is another thing that bugs me. People smell violets in wine? Like Port sometimes?? Right. Have you ever actually smelled a violet? I have. Picked a bunch of them and held them to my nose. There's really not all that much scent there, so those people must have noses like dogs! But thrown into a sugar syrup and dried, why, that's something else again. Put those babies on your cake and you transform it into a delicate confection!
When I was a child, for some reason I would always smell food before eating it. Apparently it was considered weird, but I didn't know that at the time. I found out later that my first grade teacher thought it was strange. But going thru the day, we smell all kinds of things w/out paying much attention. Right now it's raining. The smell of the wet pavement, or the tree branches that are glistening with the moisture, or the wet earth in the garden, all of those things are in our heads if we pay attention. Coffee in the morning, old ashes in the fireplace, strawberries and boiled cabbage - those are all descriptors that we know.
Anything that helps is useful, but rather than isolate wine from everything else, see how it is connected to everything else. If you pay attention, it turns out that the same compounds in different concentrations become different aromas to us. The scent of grapefruit peel is partly from the same molecules that we find in bell peppers. An old belt or leather jacket has aromas that are also found in some of our wines.
- Reply by bridawineguy, Feb 23, 2010.
If I can offer my 2 cents....
I think your original question was regarding the development of your abilty to discern different flavors in the wine, rather than smell different aromas, correct?
If that is the case..my answer is going to seem as if it comes from Left field, but here it goes....
I am in the wine trade, and I have worked for multiple importers, wholesalers, and distributors, and I have had the good fortune to taste with some of the best Somm's, MS's, MW's, winemakers, growers, etc...
and this is what I have learned from those amazing experiences;
* your taste(s) is completely subjective to you, and it does have its own intrinsic biases - whether it be personal, emotional, and/or cultural
* most of the "experts" will always disagree to some extent on the presence of certain flavors (ie; I've been in a room where one MS tastes "blackberry", while another tastes "black/red cherries" - so, no one cares if you have a different perception :-) If they care, or try to force their opinion on you.... they are the "WRONG" type of wine person..they are one of those "know-it-all snobs", or "wine nazi's", as I call them.
* ready for this....those flavors ARE THE LEAST important part of the process!! Don't worry, I know you are thinking that I am crazy......
1) wine should have varietal correctness (Pinot noir should taste like Pinot, not a Syrah!)
2) wine should taste like "where it comes from" (the notorious "buzzword" is "terroir")....but, there should be a discernible difference between a Burgundian Pinot Noir, a Willamette Valley Pinot Noir, and a Russian River Pinot Noir.....these wines should "taste like the place"! Each of these places has their own micro/macro-climates that are expressed in the wine - this should be one of the wine's hallmark traits...it what makes wine so interesting!!
3) wines should have a humble balance between the oak/steel - acidity - fruit/tannins,.. all of these characteristics should "mingle", not overpower each other...that's when a wine is "perfect", or trully "enjoyable"
If you focus more on the "correctness" of the varietal, and the "expression" of place, and the "balance" of the wine....you will have learned a skill that is far more important/valueable than being able to recognize "blackberries", "currants", or "black cherries".....because even the greatest palete(s) in the world will always have a varying degree of opinions regarding the presence of those flavors/characteristics....
But usually, and very frequently,....most of the "experts" in the room agree on the typicity of the wine, and the overall quality/or lack there of...while considering its price point/retail value......while typically DISAGREEING about the presence of "cherries" vs "raspberries".
So, most importantly,....decide on wines that your palete likes, and is confortable paying for...because, at the end of the day, that is what matters!!!
I hope this was helpful!
- Reply by GregT, Feb 23, 2010.
bridawineguy, really?
What exactly is "varietal correctness"? Is nebbiolo for example, the same in Piedmonte and in Santa Barbara? Or is varietal correctness whatever we're used to tasting from the first place we tasted the wine from?
What should pinot noir taste like? In Sonoma it can get pretty ripe. Maybe someone thinks it's like syrah. Why is that wrong?
In Australia it's another story. In Hungary it's yet another again, and in Italy still another. Should it taste like it's from Burgundy? Should it have the same body weight, the same mouth feel?
Right now I'm drinking tempranillo. It's from Ribera del Duero. Should it taste like it came from Priorat or from Rioja or from Washington or from Hunter Valley? How do I know where it's from? In my personal case, I've had a few of them, so maybe I could get 50% correct if I were guessing, but do I REALLY taste the location or do I simply know enough of those wines to identify it?
Balance, yes, but it's hard for some people to discern in young wines. The wine I happen to be drinking is going to be great in 10 years, but that's only because I know the wine, the region, and the grape well enough to hazard a guess. If I didn't, I'd think it was too tannic, too closed, too acidic. So balance is hard to define as well, unless you know the wines.
I completely ignore varietal correctness and don't believe in the concept. I think it's a preconception, prejudice, or bias. I have a hard time understanding the concept of terroir or place too. I find it to be akin to astrology. As in,
"What sign are you?"
"I knew it!"
But if you knew it, why ask?
Other than that, I agree with you however.
- Reply by zufrieden, Feb 23, 2010.
I love this discussion - just the sort of thing to get the logical connectives placed correctly. I have to run, but will be back with a few comments on these interesting lines of thought. One thing in my defense, though - with my quotation of Gertude Stein I was not suggesting that each variety of rose has the exact same nose, color or appearance; only that we know those 50 varieties are indeed roses. I'm talking more of universals, if you believe in those, that is...
More later.
- Reply by bridawineguy, Feb 24, 2010.
Please allow me to expound on my concept of "terroir" and "varietal correctness";
While I certainly agree with some of your dialogue, I cannot agree with all of it.
You are correct in thinking that it is sometimes difficult to compare a Nebbiolo from Piedmonte, to a Nebbiolo from Santa Barbara (they can be distinctly different wines) - that was not my point. However, a Pinot Noir should taste like a Pinot Noir. In this day and age, we have too many wines that are made for the pure purpose of "keeping up with the Jones", or trying to "taste like the wine that Parker gave 98 points", or a better example…would be the "Sideways" effect. After the movie, anyone and everyone was trying to make Pinot. Most of these producers had NO business making pinot, or attempting to sell it for that matter.
In my profession, I taste approximately 100 - 150 wines strictly for professional purposes, and probably 25 - 30 for my own personal interests - during the course of each week. When the "Sideways" phenomenon occurred, I tasted Pinot's that were 1) from regions that should not produce Pinot, 2)15.8% etc., 3) tasted like port, 4) tasted like rubber tires, 5) tasted like blackberry soup. I can certainly continue this example for hours, but I will not for the sake of time. Due to the fact that other wine professionals have previously taken the time to "define" a good Pinot (hence, the concept of "varietal correctness")…I have had the opportunity to discern/learn/understand/embrace the really good Pinot Noir's from Burgundy, Willamette, Russian River, etc. When tasting the "Sideways" effect Pinot's…I was able to immediately recognize many of these Pinot's as being "commercially unacceptable", and my colleagues typically agreed with me (many of whom, have been in the wine biz for 30 -40 years). So, there is something to be said for "varietal correctness". If I were to walk into Redd, in Yountville, and take Jason Heller a Pinot Noir that tasted like "Syrah", I can almost guarantee what his reaction would be….he would immediately spit out the wine, tell me that it DOES NOT taste/smell/act like Pinot, and probably tell me to never bring it to him again, while graciously declining to find a place on the wine list for it! The same scenario would repeat itself if I were to walk into Gary Danko, or French Laundry, or Citronelle..with the same bottle of wine. If there was not some form of varietal correctness,…all wine would be "wine". There would be no use for A.V.A's, A.O.C's, D.O.C.G's…you wouldn't even have to mention "Willamette", or "Russian River"…it just tastes like wine - its all grape juice!!! Also, there would be no use what so ever for the "blind tasting" part of the MS exam. You could guess "wine", and you would be granted your MS certification.
As far as "terroir", being a form astrology…………..
There are varying soils, varying amounts of moisture, differing sun exposures, microclimates, and macroclimates. If this were not the case, Selbach could just make "Mosel" Riesling, instead of making his famed Zeltingers, Wehleners, Graachers, and Bernkastelers. I mean really, why waste everyone's time….just make Rhone wine instead of Cornas, Cote-Rotie, Hermitage, and Gigondas…because there is no such thing as "terroir"
The entire Grower champagne (a.k.a. "Farmer Fizz") phenomenon is rooted in the concept that people like Terry Theise can import champagnes that speak to their "terroir"(ie; producers such as Aubry, Vilmart, Gaston Chiquet, A. Margaine, Chartogne - Taillet, Pierre Peters, - just to name a few). Terry laughs at the establishment, and proves that many of the big champagne houses "snuff out the great expression of terroir"! If you were to ask ANY wine director, beverage director, or sommelier, the quality of Terry's champagnes…they will tell you that Terry is one of the best - for this reason!! In fact, in Andrew Jefford's book, "New France", Jefford writes, "Champagne is on the verge of profound change. There is a growing realization that its viticulture has become slovenly and the subtleties of its terroir have been neglected. The era of good growers, and great vineyards is just beginning." Later in his book, he has a quote from Mr. Regis Camus of the famed Charles-Heidsieck, as he says, "We're against terroir, we are very much in favor of blends." Later, Mr. Camus professes in the book, "with blends, we are able to eliminate the imperfections of terroir"!
I was fortunate enough to sell the wines of Robert Craig for 4 years. I had the good fortune to meet him on a few occasions. He is recognized by many, as one of the greatest growers of California Cabernet! When I last saw him , he was still teaching "Cabernet", to students, at UC - Davis. He once told me…"The French think they know terroir…they do not know as much as we do." "Do you know there are more soil types in California than there are in all of France!" I am sure that you are aware…years ago, he petitioned to have Spring Mountain, and Howell Mountain recognized as their own A.V.A's…because of the different terroirs.
You seem to know Spanish wines…..I had the amazing opportunity to be the wholesaler for Jorge Ordonez, Eric Solomon/European Cellars, Rare Wine Company, and Classical Wine Imports (all in the same portfolio) for 4 years…arguably the 4 greatest Spanish importers on the planet!! I have also had the good fortune to sit in the wine caves of Tinto Pesquera, and listen to Alejandro Fernandez talk about his dream as a child to make his own wines, and how everyone laughed when he attempted to introduce the espalier system in Vina Alta. He was told by everyone "that it would not be beneficial to plant on the high table lands", yet, he feels that this is the "greatest expression of Tempranillo", due to the soil's heat retention. I guess Alejandro has no use for a concept like terroir.
Also, I am currently studying for the MS exam. Please allow me to "cut/paste' a copy of the requirements for passing the examination;
The tasting examination is scored on the candidate's verbal abilities to clearly and accurately describe six different wines. Within twenty-five minutes he or she must:
• Identify, where appropriate, grape varieties, country of origin, district and appellation of origin, and vintages of the wines tasted.
I am assuming that "country of origin", "district", and "appellation of origin" have absolutely nothing to do with the nuances in the wines created by "terroir"!! I assume that if I just blurt-out "its Syrah"…I automatically get a passing grade!?!?!? There is absolutely no need to discern California, from Washington, from Rhone Valley…if that were the case there would be 50,000,000,000 sommeliers running around.
Should I continue with terroir?
- Reply by Cathy Shore, Feb 24, 2010.
I think you're all going off piste a bit frankly. I did blind tasting exams just like your MS exams with the Wine & Spirit Education Trust in London 25 years ago and we, like you, had to identify, grape, country, district and AC if possible, vintage, quality and price of the wines that were served blind.
Clearly different grape varieties perform differently in different climates and the final wines have very different expressions of those grape varieties.
And how can you separate aroma from flavour. Aroma IS flavour. Without it - we taste nothing.
Seems to me that the executives at Gallo could do with a bit of training in this department seeing as they can't tell the difference between a Pinot Noir, Merlot or Cab Sauv!


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Riverside Historic Remodel
A truly unique project, this historic renovation involved much more than a simple facelift. Originally a four apartment complex, the owners and design team created a plan for a new living space below, accessed by one converted apartment space, and three remodeled apartments. In order to create the new living space, our team lifted the building from its original foundation, moved it across steel beams 50 feet towards the river, and placed it on stilts while the new living space foundation was excavated and poured.
Architect: MWA Architects
Location: Historic Downtown Truckee, CA
Size: 2,337 SF
Photography: Elevated Photographic (Exterior Photographs)
Awards: Tahoe Quarterly's 2012 Historic Remodel Award
After several weeks of a life on stilts, including one nerve wrecking rain storm, the building was ready for its journey back across steel beams to its new home. Inch by inch the building was slowly moved into place. At the final touchdown, a proud and excited Paul Zarubin cried out, "The Eagle has landed!".
The new living space combines stained concrete floors with hemlock paneling accents to create a modern yet modest interior. A large window wall with sliding glass doors opens the main living space to the the riverside deck, where the beauty and tranquility of life next to the Truckee River is fully appreciated.
The three apartments on the street level were thoughtfully remodeled to create a sense of space and functionality in a modern studio apartment style. With decks overlooking the river, the studios are a perfect downtown living space.


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Greek unions capture ministries
Nearly all major Greek ministries were occupied by protesting staff on Thursday. According to the Adedy union, the list includes the ministries of finance, development, justice, labor, health, interior affairs and agriculture.
Workers who took over the Interior Ministry building hung a giant black banner from the balconies and draped the ministry's gate with a Greek flag emblazoned with a "For Sale" sign, the Associated Press reported.
"The occupations are being held as the 'troika' returns, and in view of the new barbarous measures decided to further slash wages, introduce poverty pay rules, impose new taxes and carry out mass layoffs," the Adedy union said, as cited by AFP.
The 'troika' audit team, from the European Union, European Central Bank and IMF, have returned to Greece to probe whether the country is meeting fiscal targets set by its creditors.
The auditors left Greece in early September, after discovering that existing austerity measures had not done enough to qualify the country for another loan.
Since then, the Greek government has passed a number of additional measures, including a new property tax and pension cuts which sparked outrage among the Greek people.
Without a green light for another crucial bailout injection, Greece might face bankruptcy by the middle of October.
Meanwhile, Germany's MPs have passed the legislation to strengthen the EU bailout fund, which will open the way for Greece to receive another rescue package.


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Queen Elisabeth of Valois, third wife of Philip IICa. 1605. Oil on canvas Not on display
Philip II's marriage to Elizabeth of Valois served to consolidate the desired peace between France and Spain, which was sealed in 1599 when both countries signed the Peace of Cateau-Cambrésis. It was the king's third marriage, but the first for his wife, and it reflected the Habsburgs' policy of matrimonial alliances, in which the female role was entirely based on the dynasty's biological succession and continuity. On numerous occasions, Habsburg women played important roles as regents or governors, or were charged with delicate diplomatic missions. In 1565, for example, Elizabeth of Valois represented Philip II in Bayonne (France) to negotiate matters relating to that country's Protestants. The identification of family life with the monarchy on the female side of the royal court makes it difficult to distinguish official from intimate in portraits of the queens and infantas, where established symbols of power appear alongside elements that convey the sitters' social standing, such as luxurious clothing and jewelry. Such elements provide the proper counterpoint to male portraits of the monarchy by adding sumptuousness and distinction. Elizabeth of Valois (1546-1568) was the daughter of Henry II of France and Catherine of Medicis. In 1559, she married Philip II by power of attorney at the Cathedral of Notre Dame in Paris. Soon thereafter, she undertook the voyage to her new residence at the Alcázar of Toledo before her definitive move to court in Madrid in 1561. The chronicles speak of a happy marriage and of the monarch's continuous concern for his very young wife, with whom he had two daughters: the infantas Isabel Clara Eugenia and Catalina Micaela. Nevertheless, her youth, and Philip II's relation with her and with his son, don Carlos, to whom she was first engaged, also led to the spread of a black legend in the 19th century that gained ground with the publication of Schiller's play, Don Carlos. One of Elizabeth's ladies in waiting was Sofonisba Anguissola (ca. 1530-1626), an internationally known painter whose first work at the court was a full-length portrait of the queen. She also made various three-quarter versions of this painting, including one for the portrait gallery kept by her sister-in-law, Juana, at the monastery of Las Descalzas, and another for the portrait gallery at the palace in El Pardo, where it was intended to replace the original that had been lost in the fire of 1604. Anguissola made two more for Elizabeth's mother, Catherine of Medicis. The queen appears in Spanish clothing, a black velvet skirt with round sleeves, richly decorated with crimson ribbon and bows, and on her head, a cap adorned with feathers and a small jewel. Her hands are busy with a curious fly swatter bearing a marten's head, an object associated with power since Antiquity and indicative of the sitter's social status, but rarely seen in surviving Spanish female portraits from that period. Sofonisba reveals her capacity to adapt the Habsburg family's customary formula for female portraits, presenting the queen's figure in three-quarters with the habitual trappings, such as a friar's chair and a curtain. But she introduces variations derived from her own visual resources in her quest for a greater sense of space, a warmer and more luminous palette for defining the clothing and accessories, and a softening of the contours and of the sitter's less favorable facial features. As he was often required to do, Pantoja de la Cruz here copied an original by Sofonisba Anguissola (1530-1626); it was her first portrait of the young queen. It is an attractive adaptation to Spanish conventions, but using warmer, lighter colours; a marmot-fur stole has also been added to the Queen's costume. Despite Pantoja de la Cruz's (ca. 1553-1608), hieratic, abstract style, in this copy it is possible to recognize the features of the original by Sofonisba.
Ara, J., La reina Isabel de Valois, según Sofonisba Anguisciola (h. 1605-1608). En: Ruiz Gómez, L.: El retrato español en el Prado. Del Greco a Goya, Madrid, Museo Nacional del Prado, 2006, p.54, n. 6


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Dubstep guns and alien simulations and superpowers, oh my! This week on Steampunks Nick will show off Saints Row IV in all its ridiculous glory!
N4G is a community of gamers posting and discussing the latest game news. It's part of NewsBoiler, a network of social news sites covering today's pop culture.


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After a busy week of filming in Italy, Avengers: Age of Ultron has begun production in South Korea. Today, a lucky fan got some video from an action scene featuring Captain America on a shut down stretch of highway, giving us our first look at the Captain's new gear.
Last week's filming in the Aosta Vally area of Italy gave us a lot of great looks at new Avengers Quicksilver and Scarlet Witch and the updated costumes of both Hawkeye and Iron Man. Now with production shifting to Seoul, South Korea, we have gotten our first look at Captain America's new outfit.
The set video shows the stunt double for Chris Evans gearing up and then climbing up the back of a truck on a South Korean highway. While we don't get a great look at the costume, we can see some changes from the one he wore in Avengers, noticeably to the shoulders and head gear.
Twitter user @_NerdyGeek_ was kind enough to capture some screenshots of the stunt double in costume.
The new suit is certainly a lot closer to the World War II suit than the one from Avengers and that's a positive for me. I was not a huge fan of the the gear Cap was sporting during Avengers and I think this updated/modified World War II suit looks much better.
Looking at that shut down stretch of highway, I get why Joss Whedon sent out the apology video (embedded below) earlier this week.


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Yesterday Jim McDonnell, a candidate for LA County sheriff, called for the County Board of Supervisors to approve a civilian commission to provide oversight of the department. Read his full statement. McDonnell is likely to be elected our next sheriff this fall, since he received around half of the vote in the crowded primary last month.
I've written before about the need for reform and tough civilian oversight of the Sheriff's office, to get off the treadmill of crisis after scandal after crisis. I'm impressed by McDonnell's leadership on this issue now. It matters. He's taking a risk for reform, since he has not yet been elected -- but he's willing to step up to the plate to do the right thing for citizens of LA County.
I've been disappointed and disturbed by the lack of progress on civilian oversight from the sheriff's office so far. The problems in the department are systemic, and there will be no lasting change until we as citizens demand and enforce it. Delays won't make the issues go away, and LA County deserves a fully functional Sheriff's department sooner rather than later.
By enthusiastically endorsing the creation of a citizen's oversight commission, McDonnell is making good on a promise to usher in a new day of transparency, accountability and cooperation between the people of Los Angeles County and their Sheriff's Department. I look forward to that new day, and can only hope it arrives soon.
Read more from the L.A. Times: http://www.latimes.com/local/la-me-sheriff-oversight-20140711-story.html


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NCLB and Teacher Accountability
This content was COPIED from BrainMass.com - View the original, and get the already-completed solution here!
1. What are the implications of "NCLB" on teachers, students in the classroom, and on schools and school districts?
2. Standards-based education can sometimesput pressure on teachers to be sure they 'measure up' to the expectations of state standards. How can teacher accountability have a positive and a negative influence on the classroom environment?© BrainMass Inc. brainmass.com October 9, 2019, 8:37 pm ad1c9bdddf
Solution Preview
As you brainstorm your ideas, please allow my notes to help:
1. As you examine the implications of "NCLB" on teachers, you might cite that they have more standards to teach, more curriculum to cover, more skills-based content than ever before. Instead of focusing so much on methods such as cooperative learning, creativity, and other aspects, they are focusing more on assessments. The increase in assessments causes stress. Many teachers fear that they are compared to their counterparts, so it breeds a bit more competition, I feel. It also diminishes the amount of creativity many teachers relish based on the testing craze.
Teacher accountability, therefore, is greater than ever before in terms of scores. Teachers also have to be highly qualified, so it is vital for thin credentials to be met and maintained at the highest levels. This standard also causes apprehension for many teachers.
As you look at effects upon learners, again, one of the greatest impacts upon students in the classroom is their test scores. More frequent assessments and higher stakes tests permeate the classes. Kids have to pass certain skills before moving onward. Kids also have to show mastery of what they learned, even if they are not good testers. This stipulation has ...
Solution Summary
This posting discusses teacher accountability in connection with NCLB.


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I'm sick and tired of reading stories about groups who think Wifi should be banned from schools. I really hope the only reason we see the is because that particular day is a slow news day. Even then, the reasoning is so ludacris that I almost don't even know where to begin.
First off, I'm going to apologize in advance if I sound a bit angry and sarcastic here, but it does pretty accurately reflect how this situation is.
The theory behind banning wifi from schools is that the "radiation" from the wifi signal might be harmful to children, and that kids who are in school with wifi are stuck in it for 6+ hours a day, with no way to avoid it. I use the term radiation loosely, because while it is technically a form of radiation, virtually any type of wireless signal is also radiation. Radiation is a very negative term, and I think is used in this case in an attempt to scare people. For many people, the term "radiation" refers to a very dangerous ray that comes from a nuclear power plan, nuclear weapon, or from cancer treatments. Except for maybe in Japan, the latter, cancer treatment, is the most visible view of radiation. Radiation kills cancer cells, but also makes people sick, and seeing someone who has been through radiation treatments can be demoralizing, as it makes them even more sick. I'm not going to call it radiation any more in this post, because I don't want to help promote the negative connotation and attempt to scare people that it implies.
The biggest issue I have with people who are afraid of wifi is a very simple one. Every second of every single day we are bombarded with other signals which are both mower powerful and widespread, as well as weaker and localized. Every second of every day. Wifi is only one type of signal we get. Over the air TV, radio, microwaves, cordless phones, cell phones, electricity, bluetooth, RF, infared, and my personal favourite in the list: sunlight.
It is a fact that a person absorbs more radiation (broke my own rule, won't do it again) from the sun every year than they do from wifi. Think about that for a second. The sun gives off more than wifi does. the last time I checked, the sun has been in the sky for a very long time, and it looks like we've made out ok since it's been up there.
Then there is every other signal. Can you turn your radio on and get a signal? If you are reading this, the answer is yes, and that means you are getting hit by radio waves right now. Same thing for TV signals. Those are signals that 99% of the people who will read this are subjected to literally 60 minutes an hour, 24 hours a day, 365 days a year. Last I checked, after 100+ years of the invention of radio, we're still doing ok.
Cell phone signals are similar. Most of us are subjected to them all the time. People assume that the cell phone itself is where most of the signal comes from, but they often forget that a cell phone tower is emitting a signal all the time, which you are subject to.
Other signals, like cordless phones, bluetooth, etc are localized, and you aren't subject to them all the time, but it is likely that you are subject to them often. Another favourite example are the cordless phones. Cordless phones operate on the same area of the wireless spectrum as wifi, and they are also always on. And 15+ years of cordless phones later, I still feel ok.
Without getting too much into the science of wireless spectre, which i am by no means an expert on it, signals from wifi are much higher in the spectrum than many signals, the 2.4GHz band and 5GHz band specifically. Again, without getting into too much of the science, the way that wireless works is that the higher the number, the harder it is for a signal to travel longer distances and pass through walls and penetrate people. This is why the lower spectrum is much more coveted by cellular providers. Lower frequencies mean that fewer cell towers need to be built because the signal can travel further and navigate between buildings in downtown cores. Now, because of this the higher frequencies that wifi operates at are actually better, because they don't penetrate people as easily as a lower frequency does. If a wireless signal was really dangerous, than a signal from a lower station on the AM radio dial (630MHz for example) would be far more dangerous than a wifi signal since they penetrate walls and people so much more easily. But again, After 100+ years of radio, I think we're doing ok.
the last bit about the actual wireless spectrum I want to talk about is the most common wifi band, 2.4GHz. 2.4GHz signals are recognized as "unregulated" in the spectrum. This means that virtually anyone can build any type of wireless device that uses the 2.4GHz band of the spectrum without any kind of government regulation. This has meant that practically every device you have ever handled that has some kind of wireless feature, be it a wireless controller, toy with a wireless remote, most new wireless remotes, basically anything. Those all operate on 2.4GHz. If signals in that band were harmful, would we not have noticed it by now?
The people who are trying to ban Wifi from schools are doing it by trying to make people afraid. They put the words "radiation" and "our children" in the same sentence, and it makes other people who don't know the science or the facts afraid. Do we know everything there is to know about how wireless signals work? No. but 20+ years of using the 2.4GHz spectrum for wireless signals, 100+ years of Radio, and about 4.5 Billion years of the sun being in the sky with no real measurable harm to anything on this planet cannot be ignored. It is time for these people to stop spreading mis-information and fear and time for not only fact and science, but common sense to prevail.
[link] - Edmonton Journal story


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Saturday 9 February 2019
Ukraine's Exclusion of Russian Election Observers Unprecedented, But Not a Violation of International Law
"A bill of [the] Verkhovna Rada that restricts the rights of observers at the elections of the President of Ukraine violates the international law."While Ukraine's banning of Russian citizens from entering the country to take part in the OSCE election monitoring mission is "without precedent," it does not violate international law, and there will still be OSCE observers. Only two members of the team were Russian citizens.
"The Russian economy has seen the biggest growth since 2012, expanding by 2.3 percent last year, according to preliminary estimates provided by [the] Russian state statistics agency."The statistics are contradicted by numerous independent analyses and have even been questioned by senior Russian officials. The past head of the responsible government agency was recently dismissed.
"We are seeing a massive campaign on Russian information resources in Germany. It is being conducted with the German state's participation, and a campaign is being staged to suppress the voice of the Russian and Russian language media."
The German press's criticism of Russia Today (RT) Deutsch and Sputnik is not a staged campaign but the reaction of independent journalists against Kremlin's use of media means for propaganda purposes and disinformation. Similar concerns arise in France and Britain.
"Guaido's status cannot be determined from abroad, whether by the president of the United States or any other country. It can be determined only by the people of Venezuela and only by constitutional means. In this sense, for Russia the presidential status of Guaido doesn't exist."The U.S. is just one of many countries and international organizations which recognize the interim presidency of Venezuelan opposition politician Juan Guaido. Many of these countries didn't recognize Maduro's controversial reelection in 2018. His original term ended on January 10, 2019.
"U.S. largest audience TV host, MSNBC's Rachel Maddow (Democratic party aligned) this evening: Russia will freeze you and your family to death."WikiLeaks mischaracterized the MSNBC host and RIA Novosti enhanced the misinformation. Both relayed only part of the program, ignoring actual U.S. government warnings cited in the program. Maddow's concerns about a potential Russian threat were not baseless.
"The press service also noted that in the trial against 'Concord Management and Consulting,' special prosecutor Robert Mueller 'supposedly collected more than four million documents, which is more than 12 million printed pages, over 80% of which the defense is forbidden to familiarize itself with.'"After his lawyer's testy exchange with the judge presiding over the 2016 election meddling case against Russian firm Concord Management and Consulting, company head and "Putin's chef" Yevgeny Prigozhin misleads, accusing U.S. Special Counsel Robert Mueller of withholding evidence from the defense.
"NATO puppet #Bellingcat created an account pretending its [sic]"In #Venezuela" when the Bellingcat author behind it actually a student in Canada."While the Twitter account calls itself "In Venezuela," it publicly identifies its physical location as based in Toronto, Canada. This is also stated at the top of the "about" section on the writer's blog.
"(The Wall Street Journal) noted that the head of the government (Hungary's Orban) has been receiving orders (from the U.S.) to counter Chinese cyber espionage and support Ukraine as a counter to Russia."RIA Novosti "quoted" a Wall Street Journal article, attributing to it wording that was not in the original piece. The U.S. cannot "order" foreign governments to follow certain policies, although the Hungarian leader objected to "pressure" from the U.S.
"The new American fashion is hostages. Back at the beginning of the 21st century, only bandits and terrorists took hostages. They have a goal -- they seize a person or several and demand the fulfillment of their wishes from others."None of the Russian people Kiselyov names are "hostages." One was convicted in court, another pleaded guilty, and one has not even been arrested. Reasonable protests have been made in the fourth case, but there have been no demands from the U.S. as terms for release.
"The decision is clearly political in its nature and, as a matter of fact, is practically censorship — seven [Facebook] pages belonging to our news hubs in neighboring countries have been blocked."Sputnik cried "censorship" after Facebook removed 364 Facebook pages and accounts for engaging in "coordinated inauthentic behavior." But while Sputnik charged the pages were removed for their politically-motivated content, Facebook says it was a matter of "misrepresentations of their identities."
"I note that we've never, even in the days of tsarist Russia, killed people for dissent. This, by the way, is the great strength of our people."Tsarist Russia and the Soviet Union have persecuted dissidents, sometimes using capital punishment. Modern Russia has abolished the death penalty, although a number of dissidents and journalists have been murdered, their cases remaining unsolved.
"In December 2018, in the Odessa region, unknown persons organized a pogrom at a church in the village of Semenovka, Belgorod-Dniester district. The attackers stole donations and desecrated the church premises."The incident in the Odessa region was totally unrelated to the fire in Kyiv, and it was an act of vandalism." No motive has been established. In Kyiv, police detained a 24-year-old homeless man who is accused of setting fire to some mattresses.


text: Made it back to Seattle in one piece. Thanks to everyone who came out to see us this week! Lots of great things shaping up for the new year! We'll be back out in January for a couple of short runs, then touring U.S. and Canada extensively in February, March and April! Stay tuned for more details, and keep up to date on Facebook, Myspace and Twitter!


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!! History Commons Alert, Exciting News
Harold Ickes. [Source: Politico]After the loss of presidential contender John Kerry (D-MA), Democratic media consultant Harold Ickes and a team of media and technology consultants begin building what becomes known as "Catalyst," a database on some 200 million Americans containing information about their voting intentions, stances on issues, relative income levels, family structures, and the times they could best be contacted via telephone or "cold call" visits. Catalyst, created at a cost of some $15 million, is based on a model called VoterVault that the George W. Bush campaign had used in 2000 and again in 2004. It is a for-profit business and putatively independent of party alliance, though it will be used to great effect by the 2008 presidential campaign of Senator Barack Obama (D-IL). It will remain independent because if it is owned by a political party, it is subject to campaign laws. Just as VoterVault was putatively independent but worked exclusively with the Bush campaigns and the Republican Party, Catalyst works exclusively with Democratic campaigns. Catalyst depends entirely on publicly and commercially available voter information, and has no means of user interaction. [The Kernel, 12/19/2011]
Entity Tags: Harold Ickes, Barack Obama, Catalyst, Democratic Party, VoterVault, John Kerry, Republican Party
Timeline Tags: Civil Liberties, 2004 Elections, 2008 Elections
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Click here to download 2018 Agenda
CoInnovate 2018 will showcase the latest technologies across sensors, materials and autonomous machines through presentations, panel discussions, technology pitches and will once again include engaging workshops to explore market-driven challenges and opportunities across a number of sectors.
This year is even more exciting – as the compound semiconductor technology cluster is moving from a vision to a reality, we need to think ahead collectively. We're proudly supporting CS Connected at the upcoming conference in exploring collaborative approaches to supply chains, technology development and commercialisation.
* Not to be missed: Live 5G demo with Prof Mischa Dohler – one of today's most talented leaders in wireless communications! Scroll to the evening session for more details!
Registration (08:30 – 09:15)
Morning: Future Tech (09:15 – 12:50)
Showcasing latest trends, emerging technologies and applications in sensors, IoT, materials, additive manufacturing, robotics & machine learning.
Speakers & Panellists include:
- Alan Norbury, Industrial CTO, Siemens
- Alison Mitchell, Executive Director, Sensor City
- Simon Schneider, Director UK, ECSI Consulting
- Prof Alan Dalton, Chair & Professor in Materials Physics, University of Sussex
- Dr Christian Berger CTO, Atomic Mechanics
- Dr Tim Cox, Director of Research and Enterprise, Institute of Bio-Sensing
- Prof Izzet Kale, Head of Department of Engineering, University of Westminster
- Paul Williams, Applications Design Director, WaveReach Ltd
- Dr Matthew Thornton, Senior Manager – Composites & Nanomaterials, Haydale Ltd
- Rich Walker, Managing Director, Shadow Robot
- Dr Ehab Saleh, Senior Research Fellow, Centre for Additive Manufacturing, University of Nottingham
- William Sachiti, Founder, Institute of Robotics
Tech Live! *NEW
Fast-paced pitches throughout the day from technology providers (SMEs, start-ups and academia) to showcase their technologies and attract potential partners for follow-up discussions. Find out more here and apply!
Afternoon: Future Regions (13:50 – 17:30)
Presentations, discussions and interactive workshops exploring regional programmes and industry interests. and the role of open innovation, academia, government and industry in building technology clusters.
Speakers and Panellists include:
- Henry White, Lead Technologist: Sensing, BAE Systems
- Airbus (TBC)
- Simon Schneider, Director UK, ECSI Consulting
- Dr Sarah Perkins, Director, GW4
Collaboration PitStop
This popular workshop returns to CoInnovate to showcase challenges and opportunities looking for technology providers and collaborative solutions.
Tech Live Awards (17:05 – 17:30)
Panellists include:
- Rob Rolley, Technology Director, General Dynamics UK
- Lucy Ackland, Senior Development Engineer, Renishaw
- Pete Stirling, COO, Dashboard Ltd
- William Sachiti, Founder, Institute of Robotics
- Olivier LeRoux, Business Development Manager, Johnson Matthey
- Carl Griffiths, Technology Seed Fund Manager, Development Bank of Wales
Drinks Reception & Networking Buffet (17:30 – 18:30)
Evening: Innovation Open Mic with CS Connected (18:30 – 20:15)
This unique evening session wil introduce the World's first cluster brand, CS Connected, on compound semiconductor technologies and applications. Speakers will outline key application opportunities for cs tech and outline how organisations can get involved with this exciting new cluster in the Great West.
The session includes a live 5G demo of the tactile Internet of Skills by the most talented Prof Mischa Dohler on the piano!
Speakers include:
- Ken Skates, Cabinet Secretary for Economy & Transport
- Prof Mischa Dohler, Professor in Wireless Communications, King's College London
- Chris Meadows, Head of Open Innovation, IQE Plc
- Stephen Doran, CEO, Compound Semiconductor Applications Catapult
- Dr Wyn Meredith, Director, Compound Semiconductor Centre
Drinks Reception & Networking (20:15 onwards)
How to get involved
There are plenty of ways to get the most out of the sessions at CoInnovate 2018! Click on the links below to find out more:
- Tech Live!: Open to technology providers looking for potential partners
- Exhibit: Ideal for organisations wanting to showcase products and capabilities
- Partnership & sponsorship opportunities: Designed for organisations looking to maximise their outreach across innovator networks


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The thought arose from another thread. I believe pipes are used for collection of various effluents so they don't go floaty floaty around. But these people are up there a long, long time...
Quick links: NewsBiscuit Home • Chat Room • Writers' Room • Top Ten
I wonder if they have a policy on wanking in the International Space Station?
(20 posts) (12 voices)
From a distance, it looks like shooting stars
A couple of thoughts occur to me:
1) Why do you need to know this ?
2) They recycle everything on the ISS ...
Fool - that's what the women are for!
Yes Air Force Pilots out-wank Navy Pilots.
1. Simple curiosity...I've not actually got any firm plans to pop up to the International Space Station in the forseeable, though I have to say whilst it probably wouldn't be top of my list of questions when I got the call to go, it would definitely be top twenty.
2. Reduce, reuse, recycle as I recall from Bob the Builder. Reuse seems a little of a struggle...faux snow on the Xmas cake would be a triumph of appearance over content.
John, I did wonder what they were doing up there with all the science cleverness, seeing as its all ready meals and not much in the way of hoovering and laundry to do. Do you think it is still a matter of national pride for your country to provide the Mission Whore?
Al, is that some sort of national competition? Is there a cup involved?
Maybe they just eject any floating ejaculate into the icy vacuum of space. Perhaps one day to be discovered and used to create life on an alien planet. Just imagine, a quick 'tug of self love' and then a massive bill from whatever version of the child support agency is run by that planet.
Jizz one small step for Man....
"Maybe they just eject any floating ejaculate into the icy vacuum of space"..., as it would rapidly become frozen solid and be travelling at considerable speed, it might well puncture and destroy one of the numerous communications satellites that beam porn around the world. Now wouldn't that be ironic?
Has the making of a sub there. Or how about something like 'Man impaled by frozen shard of discarded ejaculate following 'porn night' at international space station'
Houston, we have a problem....
Suddenly everything makes sense.
Probably better to apply for a job closer to home?
If you check their manifests, Kleenex are right behind Tang. So, there's your answer.
6 (mainly) blokes stuck in a tin can for 6 month shifts? What do you think, no matter how good the view out of the window is? I seem to recall that a few years back the US flew a married couple on the shuttle and there was some debate about if they had joined the 100mile high club. NASA were mute on the subject. If you read Mike Mullane's book "Riding Rockets" he tells a few tales of how Astronauts don't always follow policy, such as the time he rode a shuttle back through re-entry laying on the floor of the flight deck because he didn't like it downstairs, then the g-forces got too high for him to make it back down the ladder to his seat. He also fesses up to how scared they all are of launch, worth a read.
I wonder if the rhythym required for a circular botting chain is easier in zero G?
"Don't ask, don't tell"
How about a new game using a washable dart board?
'Keep out of the black and into the red, there's nothing in this game for three in a bed'?
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30 Sep It's The Foreclosures, Stupid!
During the campaign of Bill Clinton in 1992, it was said that a sign hung in his headquarters stating, "It's the Economy, Stupid!". It was there to remind everyone to focus on the problems of the domestic economy and not so much foreign diplomacy. Today's economic issues can be reduced to one word: foreclosure. Wall Street's problems are not due to difficulties of small business on Main Street, they are directly related to problems in mortgages on Euclid Avenue. Loose lending standards led to dangerous loans to home buyers on the bet of continued increases in real estate values. Every bubble is destined to burst eventually, just ask anyone who invested in the dot com boom of the 1990's.
Home values are continuing to decline, now fueled mostly by foreclosures. In Connecticut, a traditionally stable state, home values have declined another 8% while foreclosures have increased another 24% from June to July. Defaults in unaffordable mortgages have led to a glut of real estate for sale. Homeowners have left their houses. A single vacant foreclosed home on a residential street will reduce the value of all homes on that street by as much as 15%. In some towns, residents are choosing to leave their homes instead of fighting for their rights in foreclosure.
Congress is working on a bailout plan for Wall Street and the spin doctors are calling it relief for Main Street. But our elected representatives have forgotten the real cause of the problem on Euclid Avenue. A simple provision to allow a modification of a residential mortgage in a Chapter 13 case has been eliminated from the bailout package. It would allow homeowners to keep their homes and it wouldn't involve a single dime of government money. No taxpayers would be harmed in the filming of this episode of American history.
Don't let Congress forget Euclid Avenue.
Gene Melchionne is a bankruptcy lawyer covering the entire State of Connecticut. He can often be found on Google+ and Twitter, where he shares information about consumer protection issues and personal finance.


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Wildflower Turf has been developed using a 'soil less' system. The formation of a dense sward, combined with a large roll size, means that the turf acts as a weed blanket, surpressing the weed seeds that are inherent in the soil below the turf, thus allowing the turf to get a head start.
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If you would like a Wildflower meadow in your garden, then please contact us


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CBRE Group, Inc. today announced it was ranked 187 in the prestigious InformationWeek 500 for 2013. CBRE's selection marks the seventh consecutive year that the company has been included among InformationWeek's most innovative users of information technology.
For 2013, CBRE was recognized for the development of its groundbreaking Global LaborView. Global LaborView is an interactive suite of services that enables clients to go beyond traditional metrics and dashboards in order to develop an effective location strategy. Data analyzed includes market activity, occupational density, wages, educational attainment, college enrollment, and competition. Global LaborView's cutting-edge technology, coupled with CBRE on-the-ground professionals and extensive market knowledge, has delivered significant strategic value to the Company's clients.
CBRE innovations recognized in past InformationWeek 500 rankings have included applications for aggregating disparate energy and sustainability program data, on-line auctions and the commercial real estate industry's first portfolio management system to manage strategic decisions about how and when to renegotiate, renew, or exit leases.
Additional details on the InformationWeek 500 can be found online HERE.
About CBRE Group, Inc.
CBRE Group, Inc. (NYSE:CBG), a Fortune 500 and S&P 500 company headquartered in Los Angeles, is the world's largest commercial real estate services and investment firm (in terms of 2012 revenue). The Company has approximately 37,000 employees (excluding affiliates), and serves real estate owners, investors and occupiers through more than 300 offices (excluding affiliates) worldwide. CBRE offers strategic advice and execution for property sales and leasing; corporate services; property, facilities and project management; mortgage banking; appraisal and valuation; development services; investment management; and research and consulting. Please visit our website at www.cbre.com.


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Granny accidentally poisons children with out-of-date hot chocolate
An Italian granny has accidentally poisoned herself and three children with hot chocolate that went out of date more than a decade ago.
The 77-year-old woman, named as Mrs Rosetta, reportedly found the expired sachets at home and mixed them into warm milk as a treat for her two grandchildren and their friend.
She also enjoyed some of the hot drink, along with her partner and son, Il Mattino reported.
Her partner was the first to feel the effects, suffering sickness and diarrhoea, before the whole group had to be hospitalised with food poisoning symptoms. An ambulance in Italy on 9 October 2007 The family had to be taken to hospital
One of the children, who were aged between eight and 12, reportedly remained in hospital for almost three weeks.
Suspicions quickly turned to the hot chocolate and when she was able to return home, Mrs Rosetta discovered that the expiry date was 5 June 1990, Il Giornale di Vicenza reported.
She had brought the drink sachets "a few years earlier" in the 1980s, the newspaper said, but forgot about them as they languished hidden in the bottom of a cupboard.
The hot chocolate's expiry date was in the month when Italy hosted the start of the World Cup, the destruction of the Berlin Wall began, the US and Russia signed a treaty to end chemical weapon production and J.K Rowling finished writing Harry Potter and the Philosopher's Stone.
Prosecutors are now considering pressing charges against Mrs Rosetta over the incident.
Belfast Telegraph