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After what can only be described as unprecedented weather conditions over the past few months, our agronomists take stock of the situation and look to spring for salvation! Dominic Kilburn writes.
East Midlands
The wettest autumn and winter on record! That's the Met Office's verdict on conditions in the East Midlands, where AICC and Arable Alliance agronomist Andrew Wells – along with the growers he advises – continues to put a brave face on what has been an unprecedented period in the farming calendar.
Speaking in the middle of February, Andrew reckoned that only 25 per cent of his growers' planned winter wheat area was in the ground – 20 per cent of which he considered to be not in the best of health.
"Limited progress was initially made on lighter and free-draining limestone land but nothing has gone in on the heavier, lower lying soils.
"Early drilled wheat is faring tolerably, but its roots are now sitting in very wet soil," he explained. "In addition to that, some wheat was drilled in early February but then two major storms delivering 2.5in of rain followed within 10 days and so we just don't know what that has done to the crop."
To compound the issues of winter wheat, Andrew said that they have also lost some oilseed rape area since Christmas through the perfect storm of slugs, waterlogged soils and pigeons.
"There's currently a mix of situations in terms of undrilled land," continued Andrew. "There's that which was cultivated last autumn which is well structured but wet; there's land following cereals which has not been cultivated at all and then there's land following maize and root crops which is in a complete mess.
"The latter will have to be repaired rather than planted in the spring," he added.
"Most people have now parked the idea of getting any more winter wheat in the ground and will be moving onto crops like spring barley, spring wheat, pulses and oats.
"There will be some reasonable margins to be made from spring crops if they can be got in well, but if they are muddled in then that is simply no good. If we can't get a sensible spring crop in the ground then perhaps it's best to opt for a cover crop of some kind to enable a good first wheat entry. It doesn't have to be an expensive crop and it's better than doing nothing. The old set-aside system taught us that leaving heavy land without a crop was bad news in terms of soil structure.
"Patience and flexibility has been my mantra in recent years and it continues to be relevant. Some have run out of patience this season, which is understandable, but they must retain operational flexibility in this unpredictable weather.
"Farmers are resourceful people and they will find a way," he stressed.
"We also shouldn't forget that many farming businesses in the East Midlands are veg and root crop based and their priorities are not always with combinable crops.
"For sure the problems experienced by growers this winter will have big implications for the industry – agchem suppliers, machinery dealers, consultancy firms – it's going to have a knock-on effect and we all have to share the highs and lows."
Turning to agronomy matters, Andrew pointed out that the level and type of weeds being found in wheat this spring will of course be determined by the extent of what pre- and post-emergence herbicide applications growers manage to apply.
"We have a lot of chlorothalonil on farms and with the use-up deadline looming it will form the core component of early cereal disease management programmes.
"There is some yellow rust in wheat which is something we will have to watch, and most growers got an application of propyzamide on oilseed rape to deal with grass weeds in that crop.
"In terms of nutrition, there has been limited opportunity to apply nitrogen, sulphur or potash," he added.
"Clearly the extreme conditions are determining what can be applied and when, but we've still got to pay attention to detail and get the basics right, whatever the weather throws at us.
"What wheat we do have in the ground will be worth looking after!"
On a more positive note, Andrew hinted that there was a little more interest in stewardship schemes; the newest in January 2021 will be run under UK rules, rather than European. "This means that inspection and penalty rules will be different, with Defra saying it won't penalise you if there is a minor inaccuracy.
"It seems inspections will become more advisory by Defra to help growers rectify anything that needs changing as well as providing them with more support, rather than the onerous and penalty-laden system under the European rules.
"Also, so that those that join the Countryside Stewardship Scheme are not put at a disadvantage when the new agri-environment funding scheme 'Environmental Land Management' begins, growers will be allowed to leave their current scheme at the end of any year, in order to join it.
"There's a way to go before ELM gets established but to date there are some quite positive aspects coming out of it," concluded Andrew.
North Yorkshire
Quoting AICC agronomist Andrew Fisher from his previous appearance in Field Focus (October 2019), he said that "it's been a very pleasing year" as he looked back at harvest results. Fast-forward five months and the world looks a very different place!
Also speaking in mid-February, Andrew said that when it comes to winter cropping he has growers with everything drilled and sprayed up, growers with nothing completed and everything in-between.
"There are some very good mid-September drilled crops in non-black-grass land but that is a minority," he commented. "At the start of February we thought that spring had arrived early and so there was a lot of drilling activity on lighter land. But then two weekends of deluge arrived in the form of Storm Ciara followed by Storm Dennis.
"It will be touch and go if those crops survive."
Andrew said that any thoughts of winter crop drilling have now been abandoned – incessant rain meaning there is no hope of land drying out sufficiently.
"The situation facing growers now is that they will have to wait for land to dry out if a decent seedbed is to be achieved for spring crops.
"It's going to be a manic time for everyone but if it's the end of March or the beginning of April before they can drill, then so be it. The seedbeds must be right for spring crops.
"One benefit of this is that harvest dates will be pushed back which will temper the natural enthusiasm there will be to drill early in the autumn after this season's experience, and that might help a bit more with black-grass control."
Of the positives to focus on, Andrew reckoned that there was sufficient spring barley seed available, particularly as a lot of growers will use farm saved seed. Some spring wheat will also be drilled and triticale might feature for those wanting feed for livestock.
He said that all the winter barleyin the ground had been sprayed and so growers were on top of meadow grass.
"There's not a lot of broad-leaved weeds showing at the moment in later drilled wheat and so grass weeds will be the main target, with likely use of Atlantis/Horus to clean things up later in the spring, making up for the lack of opportunities to target those weeds earlier in the season."
Andrew Fisher can be contacted via email: [email protected]co.uk or tel: 07836711918.


text: tag:blogger.com,1999:blog-3899072777227828239.post8311031712441115519..comments2020-06-09T07:34:33.405-04:00Comments on CocktailMom: Easy One Yard ValanceCocktailMomhttp://email@example.com:blogger.com,1999:blog-3899072777227828239.post-51654066568724458822012-03-30T02:04:53.244-04:002012-03-30T02:04:53.244-04:00All of us use energy in our day-to-day lives, whet...All of us use energy in our day-to-day lives, whether it is to heat our homes, wash our clothes, energy our home appliances or even fuel our vehicles. This means that we're collectively responsible for the carbon pollutants we all generate as well as the have an impact on our energy use is having on our environment. Environmental items have a long way to move prior to getting viable systems for the common user, however with the appropriate governmental support, issues moves for the much better.Loft Insulationhttp://email@example.com

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Tips for Building a Great Team
In his new book Smarter, Faster, Better, Charles Duhigg looks at what makes a great team. One case study looks at Google where a group of innovative thinkers spent four years trying to answer this question. First, they looked at who was on a team and could find no pattern. It was only when they looked at how teams worked that they found the magic.
What do the most productive teams have in common?
- The team has a clear goal.
- Members believe the work they're doing is important and that their role on the team is important.
- Everyone gets to talk.
- Everyone listens.
- Team members know they can depend on each other.
If you're part of a team that's struggling, here are a few ideas to help get you back on track.
- Make sure your team has a clear goal, a defined outcome, and an attainable schedule, to give the team direction and momentum.
- If you're on a team where someone isn't contributing, try to bring them into the discussion. Maybe they need to feel more supported to open up. Or maybe they don't know how important this work is. Or maybe they shouldn't be on this team. How many times have you found yourself sitting in a meeting wondering why you're there? Teams works best when everyone contributes – so make that a goal.
- Does your team struggle with over-talkers, where one or two people do most of the talking? To counteract this, be a wonderful listener. Don't interrupt. And repeat back or summarize key points made by others. We all want to feel listened to. A great way to do that is by listening.
- On productive teams, everyone voices their opinions and feels safe taking risks. Maybe the team you're on doesn't feel like a safe place to bring up mistakes. If so, try offering some of your own. Admit to what you don't know and others will follow suit.
- Or maybe the team you're on has a trust problem. Sometimes teams pretend to get along and then bash the ideas once the meeting breaks up, leaving everyone feeling distrustful. You want to know that team members have your back. So have their back! No post-meeting bashing, please. If tensions arise in a meeting, try to call them out and get issues resolved while you're all together.
Being part of a winning, productive team is awesome. It's worth your time to help make it happen. Lead on, fearless organizers!
Janie Downey
Co-founder Catalog University
Founder of the blog Organizational Habits


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Malvasia Bianca is one of the most widely planted, light-colored grape varieties in Italy and the world. On the islands of Sardinia and Sicily, it makes rare, rich and wonderfully aromatic passito wines.
Because it is so easy to grow and makes more wine per grape than most grapes do, this white wine grape can and does produce more bottles of wine than any other grape! By itself, the wines will be fairly bland and lack body.
The best way to make sense of Italian red wines is to simply start tasting them. Italy offers the perfect red wine for every occasion—from pizza on Monday, to roast beef with the in-laws on Sunday, and everything between. Many of Italy's best red wines are labeled with the name of the wine appellation, often in combination with the grape variety. If you've ever felt completely overwhelmed while browsing an Italian wine section, knowing just a few key wine names will help keep you focused and ensure that you have the perfect wine to drink at a moment's notice.
4 Italian red wines to buy
for a special occasion: Barolo, Barbaresco, Brunello and Amorone 3 Italian red wines to buy for next year: Gattinar, Rosso de
Montalcino, Chianti Classico 2 Italian reds to buy for next week: Barbara d'Asti, Dolcetto d'Alba 2 Italian reds to buy tonight: Lambrusca and Montepulciano d'Abruzzo
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What Is A LifePreneur?
LifePreneur is derived by the merging of two powerful words: Lifestyle & Entrepreneur.
Lifepreneur is a new startup company formed by serial entrepreneur Chris Record. Lifepreneur is currently in pre-launch mode. Right now you have the opportunity to become an early adopter of LifePreneur just like I did. More on that later.
The LifePreneur Mission
In informal terms, becoming a LifePreneur means becoming a successful and wealthy entrepreneur, adding more meaning and purpose to your life and giving back to others. More formally, Chris has created a lifestyle quadrant model similar to the one used by Rich Dad, Poor Dad author Robert Kiyosaki, who called his model the Cashflow Quadrant.
Lifestyle Quadrant: Life = Time. Style = Money
Why Become A LifePreneur?
Ultimately LifePreneur is all about achieving personal autonomy.
Autonomy: Freedom from external control or influence; independence. The quality or state of being independent, free and self-directing.
Here are just a few things you can experience with autonomy:
- Never having to worry about money ever again
- Having personal time to do more of what you really want to do
- Working on your own terms – when you want, where you want and on what you want
- Never answering to a demanding boss again
- Being able to make a difference in causes that you are passionate about
Money is great but it's true that money doesn't buy you happiness. What makes you happy is being in complete control of your life and worrying less about money and other things that you have in the past.
I read a great article today in Psypost.org titled "Large amount of wealth linked to increased happiness – especially among those who earned it". (as opposed to those who inherited their wealth).
The article was based on a recent psychological study on more than 4,000 millionaires. "The researchers believe that wealth might increase happiness by providing a greater sense of autonomy. The more wealth a person has, they argue, the more freedom they have to choose how to spend their time".
This is what being a LifePreneur is all about.
There are many vehicles that can lead to self-wealth. The vehicle we will focus on in LifePreneur is digital marketing.
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Before we go any further I want you to make sure that you like Chris' method of teaching. So please click below and sign up for his Live Masterclass on How To Created An Automated Sales Funnel For Your Online Business. It's only a buck, yes one shiny dollar, and there's no obligation to buy anything else in the future.
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3193 BeachPatrol is based at the unique Ricketts Point Marine Sanctuary, Beaumaris, which was established by the Victorian Government in November 2002.
We meet on the first Saturday of the month at 11 am at the Ricketts Point Teahouse, Beach Road, Beaumaris. We are also hoping to soon establish a group during the middle of the week. In addition, members often do their own individual clean-ups.
We operate under the auspices of both Marine Care Ricketts Point (www.marinecare.org.au), a not-for-profit group which works with Parks Victoria to protect the Sanctuary, and BeachPatrol Australia. People who join 3193BeachPatrol Ricketts Point are also encourage to join Marine Care Ricketts Point.
Over the nearly 12 years of its existence, the variety of marine, bird and indigenous plant life has increased dramatically at the Sanctuary. It is increasingly becoming a breeding ground for numerous fish and marine life not seen in the Bay for years. As a marine sanctuary, all marine animals and plant life are protected and may not be caught or removed from the Sanctuary.
Point also features in paintings by a number of famous Australian artists,
including Tom Roberts and Fredrick McCubbin. It is still used as a haunt
by artists today.
3193 Beach
Patrol Ricketts Point is a friendly, open group which welcomes people from all
over Melbourne, of all backgrounds and ages, including those with children, to
get involved.
We are
passionate about protecting the Sanctuary environment. Removal of litter
on the beach and foreshore is a key protection activity. This litter,
including plastic, can slowly kill marine creatures as it is consumed
mistakenly as food, or wraps around their fins, throats and legs.
Point has a shallow swimming beach, making it ideal for very young swimmers,
rock pools, as well as reefs which make it popular with snorkelers.
It was a glorious morning at Ricketts Point! 24 of our volunteers got stuck in to clean up Seaweed beach. Overall, 10 full bags of litter were collected, roughly 28Kg in weight. The most common items of litter were cigarette butts, small plastic fragments, confectionery/chip bags and straws.
For what started as a wet morning, the sun came out just in time for our beach clean and it was warm - Spring is on it's way! Absolutely great to see 27 of our volunteers on the beach at Beaumaris Yacht Club. It was great to welcome a good number of new members too!
If you live in the area and want to contribute to keeping your beaches clean then Sign up with 3193BeachPatrol to become a member. As a member you will get
Wow, it was a very wet beach clean on February 1st but we collected so much rubbish! The huge shower hit us about half way through the clean but did not deter the 16 people who turned up. We met at the Black Rock Yacht Club and cleaned the south beach as well as Half Moon. It's very sad the amount of cigarette butts we found. The children focused on picking up as many as they could - more than 400!


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"It was during that minute in nineteen hundred and eighteen, that millions upon millions of human beings stopped butchering one and another. I have talked to old men who were on battlefields during that minute. They have told me in one way or another that the sudden silence was the voice of God. So we still have among us some men who can remember when God spoke clearly to mankind.
"Armistice Day has become Veterans' Day. Armistice Day was sacred. Veterans' day is not." -- Kurt Vonnegut, 1973
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Sunday, December 13, 2009
Posted by P.B. Lecron 5 comments Links to this post
Labels: marché, Versailles public market
Sunday, November 15, 2009
I've been running into more and more heady French people who have visited or are planning a trip to Texas--not for love or money, but for pure-D, as in Dallas, tourism. They have to be prepared to rent a car and drive through Waring Blender-like traffic patterns, but the big horizon, fine contemporary architecture, citified cowboy culture, and mild climate beckon them to Dallas, the eighth largest city in the United States.
When my kicky Parisian architect friend returned from Big-D, he came back raving about the friendly and flashy city where the official slogan is "Live large. Think big." I'll say big; indelibly marked in my memory of the early 1990's Dallas landscape is the image of a huge American flag, about the size of ten king-sized bedsheets, gloriously draped from the top ledge of a tall building. Everything is big in Dallas, including its urban arts district, which today is the largest in the nation, or the Galleria Mall, the epitome of the upscale American shopping center, and tooted by USA Today as "one of the top ten places to spend it all." Its design was inspired by the famous Italian commercial mall, Galleria Vittorio Emanuele built in Milan in 1867, and seemed to be my French friend's favorite Dallas space.
The architectural landmark on the Dallas skyline that everyone wants to see from every angle is the photogenic Fountain Place Tower, built from 1983 thru 1986. (You might have already seen it on the Dallas television series, which by the way was a big hit with French television viewers, where it was portrayed as the Ewing Oil Building. ) It resembles a giant multi-faceted crystal, having a different profile from every direction, due to its unusual slanting sides. The 60-story skyscraper was designed by world-famous I.M. Pei, who is no stranger to downtown Dallas where he has realized other projects including the city hall and the symphony center. (Nor is he a stranger to Paris, where he designed the glass pyramid addition to the Louvre's courtyard.)
Dynamic Dallas is also a part of the fourth largest metropolitan area in the United States, which includes Fort Worth, home of the Kimbell Art Museum--a fine example of architectural modernism and a reference for museum design. Constructed from 1967 thru 1972, the acclaimed building is the work of architect Louis Kahn. It's formed by a series of long parallel barrel vaults, each one open along the length of its crown where double curved skylights provide diffused natural light for optimal viewing of artwork. The museum which houses a small but select collection of European, Asian and Precolumbian works, also produces exceptional, world-class temporary exhibits.
From 1994-1997 the Kimbell unabashedly flaunted the pedigree of its chief curator during that time, Joachim Pissarro, great-grandson of the French impressionist painter, Camille Pissarro. Another interesting tidbit about the museum is that in 1981 it purchased a painting that strongly resembled a work of the great 17th century artist from Lorraine, Georges de La Tour. Because it was thought to be a copy, its price was much lower than an authentic Georges de La Tour would have been. The Kimbell bought the piece considering it to be a good deal for a beautiful work, regardless of who painted it. A wise decision, because later advanced identification methods proved it to be a real Texas-sized bargain and a true Georges de La Tour, Le Tricheur à l'As de Trèfle. (Cheater with the Ace of Clubs) A variant of the same painting, Le Tricheur à l'As de Carreau (Cheater with the Ace of Diamonds), is at the Louvre in Paris.
Muy bonito! Find luscious in-season fresh fruit and vegetables neatly stacked all in a row at the Dallas Farmers Market, located downtown. Practically a drive-thru, it's a long hangar full of stands with parking in front of the vendor of your choice. (Don't forget, Dallas is extra roomy car country where distances separating two points can be far.) It's where the locals go and open 362 days a year. Extra sweet.
Text & photos ©2009 P.B.Lecron with the exception of photos of Kimbell Art Museum: ©2008 Kimbell Art Museum
Posted by P.B. Lecron 8 comments Links to this post
Labels: Dallas, Dallas Farmers Market, Fountain Place Tower, I.M. Pei, Joachim Pissarro, Kimbell Art Museum
Wednesday, November 11, 2009
Posted by P.B. Lecron 1 comments Links to this post
Tuesday, November 10, 2009
A fine romance
If you're of a curious nature and still wondering about my earlier post, Versailles Streets: In the Mood for Art, and you like the delicate renderings of the infatuated couples that discreetly grace our city's pedestrian crosswalks and bike paths, then go to the artist's site by clicking here.
You'll be smitten and might want to have lunch in a Versailles restaurant, Chez Renaud, currently displaying a related expo, "Relations Amoureuses en Mileu Versaillais."
Chez Renaud, 4 rue Philippe Dangeau, Versailles. Open noon every day except Sunday; open evenings Wednesday thru Saturday.
Posted by P.B. Lecron 1 comments Links to this post
Labels: Versailles street art
Monday, November 9, 2009
THE OTHER VERSAILLES by P.B. Lecron
Trees and ease
Say "Versailles" and most think "château," but Versailles is also a city where the quality of life appeals to even the most hardened critics of the Ancient Regime's excesses. Louis XIV's innovative and harmonious urban planning is still a model three centuries after he first laid out its wide avenues and imposed building restrictions.
Historic preservation and controlled growth have given the town a look all its own. Unperturbedly classic, human in scale, Versailles has a very livable, old-fashioned aspect that its residents adore.
Modern urban amenities keep life simple and uncluttered: underground parking, buried electrical and telephone cables, and a highly developed public transportation system with 37 city bus lines and five train stations. Today the tree is king and the city keeps careful track of all 180,000 of them; whenever one is to be cut down, it must be replaced.
It's inevitable that a provincial city which figures as a cultural counterweight to Paris and selected repeatedly by magazines as one of the best places to live, inspire clichés. And clichés abound about Versailles' 85,000 souls who go about their business as ten million visitors stream through the town yearly on their way to the château and park. "B.C.B.G." or "bon chic, bon genre," synomous with good taste and tradition, is a platitude for the archetypical Versaillais deemed to have a family of four or more well-behaved children dressed in navy blue with claudine collars or in scouting uniforms.
The cliché also calls for a wicker shopping cart--the indispensable accessory for going to the public market, which at Versailles is so packed with people that celebrities who shop there get lost in the crowd. Be it "Old France" or "traditionalist," this is not a city where fashion elegance is a moral imperative; ostentation is generally avoided and low key is the local style.
Regardless of the conformist image, Versailles has space and oxygen to raise creative, cosmopolitan talent. Like filmmaker and master of intimate comedy, Bruno Podalydes and his brother Denis of the Comédie Française, or fashion designer, Agnés b, who grew up here. International trip-hop electronic duo of Air, Jean-Benoît Dunckel and Nicolas Godin, went to school together here, as did members of the pop-rock-soul-funk electronic group, Daft Punk. Then there's the singularly curious figure of the French hip-hop scene, the Klub des Loosers, an anonymous one-man act that local teenagers have called Versailles underground. His cult hit, "Born under the Sign of V" caricaturizes teenage disillusionment and boredom in Versailles. A common complaint, but as one youth quips, "We may not have a bowling alley or a mini-golf, but we can go sculling on the Grand Canal!"
Or if really bored, the kids can play the special Versailles edition of Monopoly. "Where are you going to install your hotels, in the Quartier Saint-Louis or the Quartier Notre-Dame? Good question, for a legendary gulf separates these prime neighborhoods. Mention it to long-time resident, Christine de Saint-Exupéry, countess and mother of four, and she knowingly smiles. "The Quartier Saint-Louis is more traditionalist than Notre-Dame; it's a city within a city and the people there feel they are more 'Versailles' than Versailles."
"As for traditionalists," she continues, "Versailles has a high concentration of old, aristocratic families. Half of the town is in the Bottin Mondain! It's a genealogical listing of French aristocracy--the bible of Versailles," she adds, grinning.
A quiet revolution is going on in Versailles as its officials seek to transform the city into the economic motor of the western Parisian area; Versailles Satory district is the new site for the Vestapolis research center to develop the car of the future. With these prospects and an increasing number of young Parisian families moving to Versailles seeking trees and ease, a socio-demographic mutation is guaranteed. Like gilding, will the Versailles sense of tradition rub off onto its new faces? That would be hard to predict, but with its rich history, Versailles can surely bank on a future in gold.
What was true then, is true today; the above text is a slightly revised republication of a magazine article I wrote which appeared in France Today, March 2006.
To the list of new musical talent that has sprouted in Versailles, add the alternate rock group Phoenix. I like the comment a friend, Adah Rose Bitterbaum, from Washington, D.C. of the Studio Gallery had: "I saw a great rock 'n roll band from Versailles called Phoenix. They were adorable and good. Lots of Versailles Angst which is a real oxymoron."
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Labels: Versailles
Saturday, November 7, 2009
La vie en vert
Opting for a shower rather than a deep bath is obvious; what's less obvious is training yourself to shower in a more spartan, European way: after becoming thoroughly wet, turn off the water, then suds up, and only turn the water back on to rinse off quickly.
Challenged plumbing or not, being frugal with water is a sound practice to follow wherever you might be. . .
gaspillage: waste (masculine noun)
savon: soap (masculin noun)
savonneux: sudsy (adjective)
pomme de douche: shower head (feminine noun)
Text & photo ©2009 P.B. Lecron
After posting this blog I received an email comment from a total but very sympatico stranger that I'd like to share: "Excellent, ce blog! C'est trop drôle, le coup de la douche, c'est très exactement ce que j'ai passé mon temps à expliquer à mes enfants, et comme je reçois souvent des étrangers chez moi, j'ai même mis dans la douche de la chambre d'amis un texte explicatif tellement similaire qu'on le croirait copié dessus!!" Isabelle H.
So you've been invited to stay with friends in France in a small apartment or perhaps a grand old villa, or maybe even a château. If you're not intimately familiar with the plumbing installation, then be a good guest, as well as do everyone else in the household a favor, and be parsimonious with the hot water!
Opting for a shower rather than a deep bath is obvious; what's less obvious is training yourself to shower in a more spartan, European way: after becoming thoroughly wet, turn off the water, then suds up, and only turn the water back on to rinse off quickly.
Challenged plumbing or not, being frugal with water is a sound practice to follow wherever you might be. . .
Some French vocabulary:gaspiller: to waste (water, food, time, resources)
gaspillage: waste (masculine noun)
savon: soap (masculin noun)
savonneux: sudsy (adjective)
pomme de douche: shower head (feminine noun)
Text & photo ©2009 P.B. Lecron
After posting this blog I received an email comment from a total but very sympatico stranger that I'd like to share: "Excellent, ce blog! C'est trop drôle, le coup de la douche, c'est très exactement ce que j'ai passé mon temps à expliquer à mes enfants, et comme je reçois souvent des étrangers chez moi, j'ai même mis dans la douche de la chambre d'amis un texte explicatif tellement similaire qu'on le croirait copié dessus!!" Isabelle H.
Labels: douche, eco-solution, houseguests, save water
Wednesday, November 4, 2009
Très street art--watch your step
"Even so, Versailles is the only place where I've ever seen a fleur-de-lys stenciled as graffiti," I said at a morning coffee with French friends when the conversation turned to graffiti and tagging.
"Oh, that must have been my crazy cousin!" exclaimed one of the ladies.
"Really? How old is he?"
"Forty-five! He's a die-hard Royalist."
The next time I went out, I looked for the neatly spray-painted emblem of the French monarchy, but it had already gone the way of other graffiti and tags in Versailles, which are quickly removed by a city crew.
For the past couple of years, however, another genre of graffiti in Versailles has had longer staying power. Unobtrusive, and even beguiling, are fluid quick studies of human figures that an anonymous artist has painted on pedestrian markings. The artist executed the works dribbling paint from his finger, sometimes adding whimsical captions.
The pedestrian markings do get repainted from time to time and the streets repaved as a part of regular maintenance, but this hasn't deterred our local street artist; it's only provided him with fresh surfaces to work on. Engaging and non-aggressive, the charming, ephemeral figures fit the genteel mood of this very livable city and have transformed a simple walk around town into an amusing photo op adventure.
Text & photos ©2009 P.B. Lecron
"Even so, Versailles is the only place where I've ever seen a fleur-de-lys stenciled as graffiti," I said at a morning coffee with French friends when the conversation turned to graffiti and tagging.
"Oh, that must have been my crazy cousin!" exclaimed one of the ladies.
"Really? How old is he?"
"Forty-five! He's a die-hard Royalist."
The next time I went out, I looked for the neatly spray-painted emblem of the French monarchy, but it had already gone the way of other graffiti and tags in Versailles, which are quickly removed by a city crew.
For the past couple of years, however, another genre of graffiti in Versailles has had longer staying power. Unobtrusive, and even beguiling, are fluid quick studies of human figures that an anonymous artist has painted on pedestrian markings. The artist executed the works dribbling paint from his finger, sometimes adding whimsical captions.
The pedestrian markings do get repainted from time to time and the streets repaved as a part of regular maintenance, but this hasn't deterred our local street artist; it's only provided him with fresh surfaces to work on. Engaging and non-aggressive, the charming, ephemeral figures fit the genteel mood of this very livable city and have transformed a simple walk around town into an amusing photo op adventure.
Text & photos ©2009 P.B. Lecron
Labels: graffiti, Street Art, Versailles
Tuesday, November 3, 2009
That which we call a "patate"
If you've ever been confused or amused by the term pomme de terre en robe de chambre (potato in a dressing gown!) then you are not alone. Even French people wonder if it isn't a silly
mispronunciation or charming deformation of pomme de terre en robe des champs, meaning a potato cooked in its skin.
In fact, both terms are correct and in common usuage, but pomme de terre en robe de chambre is the original eighteenth century French phrase for an unpeeled potato. Long ago, a dressing gown or a robe de chambre enveloped the body entirely, from neck down; thus the logic for the term's use. The expression was transformed over time (some contend by Parisians) to the less tickling and more elegant "en robe des champs"or field dress, i.e., as it comes from the fields.
You can't stop progress and one of the niftiest convenience foods on sale in French supermarkets are small microwavable packages of pristeen new potatoes. Containing about four servings, the packages go directly into the microwave, without piercing, and the potatoes are perfectly cooked and delicious after a mere seven minutes.
Disappeared from fields during WWI then resurrected in 1977 to become the most coveted gourmet potato on French tables is the Ratte du Touquet. With its light yellow, firm flesh, fine texture and nutty chestnut flavor, this small crescent shaped potato is painstakingly cultivated in the north of France in the sandy, chalky soils and mild climate of the Côte d'Opale and Picardie.
Potato Storing TipsKeep an eye on your potatoes and store them in a cool dark spot, 5°C to 12°C (41°F to 53°F) in a container or loosely wrapped in a dishtowel. Too much warmth causes the potatoes to sprout; too much cold causes them to become sweet. Exposition to light turns them green and bitter.
Text & photos ©2009 P.B. Lecron
Posted by P.B. Lecron 6 comments Links to this post
Labels: en robe des champs, pomme de terre en robe de chambre, potato storing tips, ratte du Touquet
Sunday, November 1, 2009
When the mixture is reduced to about half, add orange zest and stir another five minutes. It's ready when the chocolate is thick and leaves a creamy coating on a spoon. Serves six.
Text & photo ©2009 P.B. Lecron
All rights reserved
Chocolate-lover David Lebovitz's name keeps popping up in conversations lately, partly because of the recent release of his new book, The Sweet Life in Paris, and partly because the cookbook writer and Californian pastry chef's followers are in a buzz wanting to know who his favorite Parisian chocolatier is. It turns out that his is just about everybody else's: the young and dynamic chocolate-maker Patrick Roger who already has five beautiful and trendy boutiques in and around Paris.
Roger has an irresistible and tastefully contemporary website with funky fringes on which--and here's the good news for folks back home in the States--he has an online boutique that fills international orders. I realize that we Americans love to sling superlatives around like six-shooters saying what is the very best of this or that, but I have to say that www.patrickroger.com has some of the best Web site design in the universe. (If it's worth the hyperbolism, then why not go all the way?) Don't miss his life-size chocolate sculptural creations.
David Lebovitz, who transplanted himself to Paris in 2002 after working as pastry chef for nearly 13 years at Chez Panisse in Berkeley, has a Web site that is pal mal, not bad, too.
Mentionning Chez Panisse reminds me of a San Franciscan friend who sorts people by whether or not they recognize the Marcel Pagnol reference without consulting Google. Her motto is, "Tell me what you read, I'll tell you who you are." It's a spin-off of the 18th century French gourmet and gourmand, Brillat-Savarin's aphorism: "Dis-moi ce que tu manges, je te dirai ce que tu es." Tell me what you eat, I'll tell you who you are.
Whatever you eat, chocolate is always a best seller during hard economic times and what can really count in the comfort zone is a good cup of hot chocolate at the first signs of an autumn cold snap. In a Friday-night card game with a kicky French friend (who has Nutella eyes) we used secret recipes as stakes and I won his grandmother's thick and creamy hot cocoa recipe. Here it is:
- 2 liters (1/2 gallon) of whole milk
- 50 grams (3/4 cup) of bitter cocoa powder
- 115 grams (1/2 cup) of sugar
- zest of one half orange (optional)
Stir cocoa powder well with one cup of the milk in a very large sauce pan. Heat and add rest of milk. Bring to a near boil, after five minutes add sugar and stir for 20 minutes (yes!) keeping the mixture simmering. Carefully control temperature so that the milk does not boil over, removing pan from heat if necessary.
When the mixture is reduced to about half, add orange zest and stir another five minutes. It's ready when the chocolate is thick and leaves a creamy coating on a spoon. Serves six.
Text & photo ©2009 P.B. Lecron
All rights reserved
Saturday, October 24, 2009
The Petit Bateau set
Just as American kids learning to mangle French like to say "Mercy buckets" for "Merci beaucoup" or " Bone's yours, mon sewer" for "Bonjour, monsieur," French school children like to get their licks in, too: "See you next time," "See you next week" or maybe even "See you soon," can come out, "See you 'Nesquick!'" French kids can be sly and naughty, too, deforming "tiger" so that it sounds ever so much like "ta gueule" (shut up) when doing animal flash cards with the English nounou (nanny). That happens when les enfants are feeling "Pepsi."
Easy and Quick Goûter (Snack)
There probably isn't a child in France who hasn't come home from school with this fun to make yogurt cake recipe. It makes a one-layer cake for those who can't yet do the math to double the quantities.
The measurements are made from an individual-sized yogurt container or "pot":
1 pot of fruit yogurt of any flavor
3 pots of flour
2 pots of sugar
1 pot of cooking oil
4 large eggs
2 teaspoons of baking powder
1 teaspoon of vanilla
Preheat oven to 390°F (200°C). Mix all ingredients in a bowl. Pour in buttered and lightly floured cake pan. Bake for 35-45 minutes or until a toothpick inserted in its center comes out clean. Let cool then remove from pan.
For an easy glaze, dilute a favorite jam with a little bit of water and spread on the cake.
N.B: If making this recipe here in France, then use one sachet of baking powder (levure chimique or as it's often called, levure alsacienne--which amounts to two teaspoons) and one sachet of vanilla-flavored sugar (sucre vanillé). These small, pre-measured packages are standard and convenient French supermarket items which make the recipe even simpler.
Text & photo ©2009 P.B. Lecron
Fast forward
How time passes! That little girl pictured above is now a mother herself and is teaching her own children the same yogurt cake recipe. And, she also has recently revealed a new talent--she's a children's story writer! I'm pleased to share with you a link to her new book, Le lapin et la lune, as well as it's English version, The Rabbit and the Moon.
Thursday, October 22, 2009
More on the hows and whys of cheese cutting rules
Cheese flavor and texture are best at room temperature. Thirty minutes to one hour beforehand set out cheese. Hard cheeses need more time than soft cheeses to come to room temperature, and because they have less moisture they should remain wrapped until just before serving so they won't dry out. Other cheeses should be loosely covered so they can breathe; contact with air improves savor and consistency.
To maintain peak quality, avoid exposing cheese to unnecessary temperature changes; set out no more than the amount that will be eaten.
At the dining table, the traditional two-tipped, curved cheese knife cuts semi-soft to semi-hard cheeses; its prongs are used to prick and transfer cheese slice to plate.
Certain manufacturers have redesigned the traditional cheese knife to also cut soft cheeses, giving it either holes in its blade or etched sides to prevent sticking when slicing. Otherwise, a very narrow, fine-bladed knife is recommended for cutting soft cheeses at the table. If no specialty knives are on hand, use ordinary knives to slice soft to semi-hard cheeses.
The broad, heart-shaped cheese knife with its pointed blade, can cleave hard or aged cheeses and handles well any crumbly cheese, hard or soft.
Strictly a kitchen utensil for some, the Norwegian cheese plane cuts in one, smooth stroke paper-thin slices of hard cheeses. With hard cheeses, the thinner the slice, the more melt-in-the-mouth flavor. Convenient for preparing snacks and hors d'ouevres, the handled cheese plane has found its way out of the kitchen and onto the buffet table alongside the cream cheese spreader for casual entertaining where guests often help themselves. It can leave, however, a broad indentation in the cheese which makes subsequent slicing less than perfect.
The kitchen tools: Wire cheese slicers, either hand-held or guillotine style, cleanly cut blue and softer cheeses without compacting them as classic knives do. Necessity is the mother of invention and even a tautly held length of dental floss can nicely slice through cheese with a fragile texture.
Wide, bell-shaped knives cut blocks and cubes; double-handled knives multiply cutting force for bricks, blocks and wheels; and cheese cleavers break up hard, aged cheeses into edible pieces.
Sharing drawer space with conventional graters and shredders is the girolle, a hand-cranked circular cheese parer, the funnest gadget since the mechanical apple peeler. A 1982 Swiss invention, it shaves thin, curly ruffles, called cheese rosettes, off the tops of small hard, round cheeses, in particular the mini-sized cylinder of tête-de-moine.
The cutting rule: cut portions so that everyone gets a taste of the best part of the cheese.Share the rind. Cheese should be cut so that each portion has some rind so that the last slice isn't mostly rind. It's impolite to take only from the center, and besides, cheese is more savory near the rind. To achieve a fair and polite distribution, cut round or square, flat cheese in triangles starting from the center going out to the rind.
Cheeses fabricated in large wheels, such as gruyère that are served in wedges or oblong slabs laying flat, should be cut from side to side.
The exception:some cheeses are too runny to cut when ripe like mont d'or, as it's known in France or vacherin in Switzerland, or like an advanced époisses. After the upper rind has been pricked and peeled back with a sharp knife, the liquidy cheese is scooped out with a spoon and eaten "à la bonne franquette," simply and without fuss, on pieces of crusty baguette or fresh, country-style bread. These cheeses are left in their original pine boxes to maintain their form. (The mont d'or pictured here is still fresh, and not yet in a more affiné and runny stage that would come with the passage of a couple of days and warmer ambient temperature.)
The order: keep cheeses well separated on a flat and sturdy platter or board to keep aromas from mingling and to make cutting easier. Arrange them by category and strength. A selection of three or four cheeses makes a respectable platter. Firmer cheeses, more difficult to slice, should be placed toward the outside rim. Crumbly cheeses should be toward the center.
At a dinner, the cheese platter is left in the kitchen until served. If a whole cheese is in the selection, it should be "opened," that is to say presented with a first slice already made, to show ripeness and to relieve guests of the responsibility of being the first to slice it. For example, a small round served in its entirety would have its first slice cut with its point slighty detached from the cheese center. Other than that, cheese should never be pre-sliced in individual portions when it's to be served after the meal's main course.
Flavor is optimal just after cutting so each guest slices his own, taking small portions of two or three cheese presented in the selection, being careful not to disarrange the platter by inattentive cutting. Cheese is eaten with a fork and knife, and although a bite-sized part may be placed on a small piece of bread, it should never be spread.
When serving cheese as hors d'oeuvres, entrées or accompaniments on brunch platters when cheese is to be sliced beforehand, manage timing so that cheese is not cut or cubed too far in advance, and be sure it's kept well-covered until serving. The smaller the piece of cheese, the faster it dries out.
For a quick and easy guide to how to slice different cheese forms, see a preceding blog post, The Right Slice: Cheese Cutting Tips.
Text & photos ©2009 P.B. Lecron with the exception of photo of girolle posted with the permission of Interprofession Tête de Moine, www.tetedemoine.ch
Tuesday, October 20, 2009
Gourmets! Gourmands!
THE dessert and mignardise recipe book of the decade has been released for sale. But hurry, trés prisé and luxuriant, these fashionable and beautifully bound treasures with gilded page edges are almost too pretty to touch, let alone open and work from in the kitchen. Peu importe! A must. Cakes, cookies, pastries, and irresistible macarons...the celebrated Parisian maison de pâtisserie reveals its best-kept secrets. Packaged in a lovely gift box.
©2009 P.B. Lecron
Labels: Ladurée Sucrée recipe book
New to France? Here's a quick and easy guide to serving & cutting cheese at the table.
The temperature: Bring cheese to room temperature 30 minutes to one hour before serving. Set out no more than will be eaten and cover loosely. Remember to quickly refrigerate any unserved cheese.
The knife: A two-tipped, curved blade. Use more than one if serving stronger cheeses with milder ones. When sliced, cheese is pricked with tips to transfer to plate.
The rule: Share the rind. Cut cheese so that each portion has some rind. The last slice served should not have more rind than cheese. A plus: cheese flavor isn't uniform, it has more tang near the rind.
The order: Mild cheeses first, followed by stronger. Don't mingle aromas, keep different cheeses well apart on platter and plate.
The right slice:
- Small cheeses, round or square: cut in halves, thirds or quarter
- Cylindrical or log cheeses: cut in rounds
- Flat cheese, round or squares & pyramids: cut in triangles, just as for a cake, picking knife point in center of cheese
- Firm cheeses, laid flat: cut slices lengthwise if rind is only on one end, crosswise if rind runs along parallel edges
- Blue-veined cheeses: cut in triangles radiating from center of the lower end of the wedge, the first cut will be a corner
The next post: The Right Slice: More on the hows and whys of cheese cutting rules. Un art de vivre.
The Right Slice: Cheese Tips
Text & photos ©2009 P.B. Lecron
Posted by P.B. Lecron 10 comments Links to this post
Labels: cheese cutting tips, how to cut cheese
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text:
Coffee Klatch – Bring Your Own Mug and Linger
noun: kaffeeklatsch; plural noun: kaffeeklatsches
Today's challenge is to take your bicycle to go somewhere: to work, school, a meeting, class, the store, coffee or a meal.
That's it.
Just see if you can break the car habit.
It doesn't matter how far you take it.
Oh, and please wear your helmet*.
Don't have a bicycle? There are many options around that allow for you to rent a bicycle.
Here are some:
Ford GoBike (in the Bay area)
If you have a bicycle and it needs to be tuned up, maybe take time today to make an appointment to get it tuned up or tune it up yourself.
If this challenge doesn't work for you today, please do one of the Optional Challenges today.
*Safety First! Please wear a proper bicycle helmet and use a bell or indicate your presence to pedestrians and other cyclists on the road by saying "on your left". Bells, and lights are important, too.
Packaging…one of the most tedious items to eliminate from our daily lives. But there's hope as, more and more, you can bring in your own containers to select stores and get what you're paying for without having to dispose of/recycle the packaging. Ironically, my parents generation did this anyway with milk and soda bottles. They were taught to throw things away. Now, we can teach ourselves, and the younger generation, to reuse…and save money in the process.
When you buy in bulk, you can not only eliminate packaging, but help your food shopping budget dramatically. Think 1/3 of the cost, for the same product.
The easiest to try this with is probably coffee as more stores have coffee in bulk. This may be a very new thing for you to do, so don't make it harder on yourself than necessary. Items that frequently come in bulk are seeds, rices, grains, cereals, oats, nuts, etc. But you can also get nut butters, candy, dried fruit, and much more.
I see this as a process. People (especially retail stores) are not used to thinking in zero waste terms. So, you can consider yourself part of the package-free revolution!
If this challenge doesn't work for you today, do one of the Optional Activities and try it another time when it works with your schedule.
See this side blog about Zero Market for inspiration
*Tare weight /ˈtɛər/, sometimes called unladen weight, is the weight of an empty vehicle or container. By subtracting it from the gross weight (laden weight), the weight of the goods carried (the net weight) may be determined. (Wikipedia)
I live in Denver, Colorado and there is a fantastic new store called "Zero Market" here. It's located in a re-purposed airport building near where I live. They have lotions, laundry soap, shampoo, shaving cream, toothpaste, tea, essential oils, cleaners, and so much more that people can buy using their own containers.
You can also buy reusable containers here. They have stainless steel containers and reusable cutlery for waste-free lunches. For your plastic-bag-free shopping, they have mesh and cotton produce bags. They have reusable straws, coffee cups, drink bottles, shopping bags, bamboo toothbrushes and much more.
If you've taken on the #SustainableThree #WasteNotWantNot2018 DAY 10 challenge of trying buying in bulk using TARE weighted containers, you know it's a learning process. Sometimes the learning process is occurring for the cashier at the supermarket who is not used to dealing with TARE/bulk weighing process and ringing up of net weight products.
Sometimes the learning is for us who have grown up throwing away or recycling packaging for items like cereal, flour, rice, coffee, tea, laundry detergent, shampoo, toothpaste and such. Knowing that everything goes somewhere and all that packaging either ends up in a landfill or using more fossil fuel energy to be recycled, it can feel really good to shop in bulk.
Zero Market is a store where they've fully embraced shopping in bulk and are passionate about reducing packaging. It's truly a treat to shop here.
Owned by Lyndsey and Jesse Manderson, this store is a pleasure to explore. Their passion for the planet radiates from the shelves…and their smiling faces.
An ideal field trip might be to put several Mason jars (Mason jars have a standard weight, so no need to pre-weigh and label before going to the store) into a reusable bag in a backpack or bicycle basket and go Zero Market shopping. On a beautiful day, it would mean fresh air, sunshine, exercise and a conscience cleansing shopping trip. You could have a coffee at the nearby Logan House cafe while there. Then, cycle home and put away your items.
I've included some photos for inspiration.
Showers are typically the third largest water use after toilets and clothes washers. The average American shower uses 17.2 gallons (65.1 liters) and lasts for 8.2 minutes at average flow rate of 2.1 gallons per minute (gpm) (7.9 lpm).
Today's challenge is to start taking "Combat Showers" when you shower. Here's how….
Get in
Turn on the water
Get wet
Turn off the water
Get soapy – head to toe
Turn on the water
Get rinsed
Turn off the water
Get out
"That is all [for today]…DISMISSED!"
Turning off the water while you get soapy (and shave) saves thousands of gallons a year!
If it takes a while for hot water to reach the tap, you can collect the water in a bucket in the shower and then pour it on plants adding to your water saving.
For a more detailed description, look here:
Here are some more ways you can save water in the shower:
Is there something in your mailbox EVERY day? 80% of what's in there is probably junk. Did you know that you can get removed from many of the marketing lists and reduce your junk mail significantly?
Today's challenge is to
you can greatly reduce the amount of mail you
receive by completing a junk mail reduction
form and opting out of consumer programs
and go electronic with your periodicals!
There's nothing like holding a beautiful copy of National Geographic or a home design magazine and relishing in the beautiful photographs. So, if you have a magazine that you receive that brings you joy, that is absolutely part of being mindful to yourself. And, sometimes you just need a paper copy of The Reader's Digest (if you know what I mean).
However, for your daily news sources, newsletters, bank statements and bills, you can usually go paperless and sign up for electronic versions of these and then read them on your computer, tablet or phone. Often, they are easier to find when they are electronically saved to your computer where you can sort and search for them.
Here are some ways to reduce junk mail. This challenge should take about 10-20 minutes for the general opt-out and up to a couple hours if you choose to go with electronic versions of your more specific mailings.
After your morning coffee or tea, take a few minutes to go to this web site:
This site charges $2, but you are off the mailing lists for 10 years.
(You can also reduce the number of unsolicited e-mails and telephone calls you receive through this site).
Type in your details and get removed from many of the consumer credit reporting lists.
…and take it further to get off several smaller list brokers lists:
Send an e-mail to firstname.lastname@example.com
with the Subject Line "REMOVE" and type
your name (including middle initial) and
address (including former address if you've moved in the past six months)
And, finally if you still receive them, you can stop receiving the Yellow and White Pages: https://www.yellowpagesoptout.com/
For bonus points, go electronic (where available) with your bank statements, regular bills (like water, mortgage, energy, etc.). You can e-file taxes (in many cases). (This may take a while as you will have to research each of your utilities, banks, doctors, etc.).
Super advanced level (okay, this is simply more tedious), sometimes you have to call the periodical's or catalog's customer service line and request to be removed from their mailing list.
What's left should be mostly beautiful magazines, post cards from far off places, letters and card from friends and family.
*Methane and carbon dioxide make up 90 to 98% of landfill gas. The remaining 2 to 10% includes nitrogen, oxygen, ammonia, sulfides, hydrogen and various other gases. Landfill gases are produced when bacteria break down organic waste. (Source: https://www.health.ny.gov/environmental/outdoors/air/landfill_gas.htm)
I like to keep things simple (easy as 1-2-3), but if you want more detailed information on composting, here are some resources:
"I will not eat them, Sam I am!"**
Have you ever said that you hate green vegetables? Or, vegetables in general? My kids have had this challenge. It's just a color like red, purple, blue or brown. Green food has gotten a bad rap over the years. But, the fact is, we should be eating mostly vegetables in all colors of the rainbow.
The great news is that thanks to the invention of the blender and some incredible creativity on the part of those who thought to put green veggies in with fruit, fruit juices, yogurt and such, you can ingest your veggies with ease and best of all – it tastes delicious!
Enter the green smoothie. It may not look like something you want to drink and it certainly won't taste like a chocolate shake, but you can learn to love it!
A green smoothie consists of:
*two to three (or more) types of fruit
*a cup or two of green vegetable (spinach, kale, collard greens and such)
*liquid (water, milk, almond milk, coconut water, etc.)
*optionally, a "boost" (protein powder, almond flour, chia seeds, peanut butter, etc.)
Blend and serve. Too easy!
My biggest inspirations have come from the following cookbooks:
Deceptively Delicious by, Jessica Seinfeld (the comedian's wife)
Nourishing Meals by, Alissa Segersten & Tom Malteerre, MS, CN
Simple Green Smoothies by, Jen Hansard & Jadah Sellner
You can sustain your health easily with one nutrition-packed "perfect food" green smoothie every day. To make it easier, you can prepare the ingredients in the single serve blender cup or a Mason (or similar) jar. Just put the ingredients in – all except the liquid and refrigerate (for up to a week). When you are ready to make your smoothie, pour in the liquid (water, coconut water, almond milk or other dairy-free milk, or milk) and blend. Too easy!
Post Halloween candy wrappers are scattered on the ground about this time of year. On the walk to my daughter's school, I frequently see plastic sandwich baggies or granola bar wrappers. (Funny, because I thought we ended littering in the 1980's). I usually pick them up, but sometimes it becomes an overwhelming task because there seems to be no end to it. I have taught my children that they should pick up litter and put it in its proper place (the recycle bin if it's recyclable, the garbage if it's not). But, once I (or they) pick up the litter, it is our responsibility to take care of it.
Well, beyond the pure aesthetics, it can contaminate soil and water. Especially if it seeps into the water table as well as clog storm drains and cause flooding.
On land, litter can smother plants, start fires and harm or kill animals. It also attracts rats and harmful bacteria. On roadways, it can cause automobile accidents and injuries. Like when people throw cans (or their fast-food restaurant waste) out their car window. When litter (such as plastic straws and six-pack rings) end up in the ocean, it is devastating to marine life. Cigarette butts are terribly toxic.
Clean up efforts cost millions of dollars – so taxpayers are ultimately affected by litter in one form or another. In a landmark study by Keep America Beautiful found that 85% of littering is attributed to individuals.
For our own part, we can be responsible about our own waste. And…as you are walking around – whether it be a parking lot, sidewalk, beach or mountain trail – pick up litter you see and dispose of it properly. We can carry around biodegradable bags in our pockets or purses or backpacks and collect items in them until we can get it to a proper receptacle. We'll feel better for having done something good and the world will be a more beautiful place.
For more information on this topic, see these links:
Keep America Beautiful has heaps of research about littering, but also ways you can get involved:
You're probably thinking this is a blog post about bio-diesel. Well, it's not…not this time, at least. A good friend of mine who is busy and travels for work a lot recently challenged me to take on "Food as Fuel". The challenge is to create a meal plan of sorts such that said friend can eat 80% food as fuel and 20% food as a social activity. Because my friend travels so much, I can only really assist with the home times.
I have always loved food. My mother tells me that I ate green onions in my high chair. I have always eaten my veggies without being told to and I have been vegetarian. I took a nutrition class in college and was a weight loss counselor for a time. I am passionate about food.
Not everyone loves eating their greens, which is why I think the green smoothie was invented…to mask the taste and texture of spinach, kale, collard greens and other green foods that some people don't like in their most natural state.
I have started a quest to analyze daily recommended nutrition and come up with solutions that make life easier and maintaining our health more sustainable. My quest, potentially much to my family's chagrin, will include making easy "fast food" that fuels us and nourishes us. I will include investigation in to the "Dirty Dozen" and the "Clean Fifteen" as well as when organic is important in general.
Solutions will include not only green smoothies, but also mason jar salads, mason jar pancake mix and burgers made up of so many foods, they may very well be all you need on your plate.
Suggestions are welcome, so feel free to comment!


text:
Commission hosts regional meeting
May 15, 2009 (COLUMBUS) Over 160 construction management personnel and architects were in attendance this week at the second of three regional meetings sponsored by the Ohio School Facilities Commission.
The half-day program for those firms involved in OSFC-funded projects are designed to give participants updates on agency initiatives and requirements in programs such as LEED for Schools, bidder qualifications and contractor evaluations, on-site observation, and data collection for the state's EDGE contractor program.
The first session was held May 5th in Cincinnati.
The last of the meetings will be held May 19th in Parma.
About OFCC
Established in 1997, the Commission is responsible for administration of the state's school construction and renovation program. The Commission is currently working with, or has completed all necessary work in, nearly two-thirds of the state's 613 school districts.
On September 10, 2012, the Commission was consolidated with the Office of the State Architect to form the Ohio Facilities Construction Commission. The Ohio School Facilities Commission continues to exist as a separate commission within the new agency, focusing on funding Ohio's comprehensive K-12 school construction program.
Media contact: Rick Savors at 614.466.7746 or email@example.com


text:
Numbers 22. Report of Colonel August Mersy, Ninth Illinois Infantry (of the Second Brigade, Second Division).
HEADQUARTERS NINTH REGIMENT ILLINOIS INFANTRY, Pittsburg Landing, April 13, 1862.
SIR: The following is a report of the part taken in the action of the 6th and 7th instant by the Ninth Regiment Illinois Infantry, which I have the honor to command:
About 8 o'clock on Sunday morning, there having been heavy firing in progress for some time previously along the left or center of our lines, the regiment was ordered to form and await orders. We formed with the brigade on the open ground near the camp of the Second Iowa Infantry, and found our force to be an aggregate of 600 officers and men. At 9 o'clock the regiment, in company with the Twelfth illinois Infantry, were ordered by Brigadier-General McArthur to a part of the lines about one-fourth of a mile in advance of General Hurlbut's headquarters. We there formed, and afterward marched about half a mile by the left flank, when we encountered a heavy force of the enemy, strongly posted in a deserted camp and skirt of timber.
While taking up a position in a ravine to the left of the Twelfth Illinois we received a severe fire of musketry and shell, which killed and wounded a number of men. After taking up this position we maintained a steady and destructive fire upon the enemy for an hour and thirty minutes, when our ammunition began to fail, and at the same time a most murderous cross-fire poured into our ranks from the left, which we were unable to silence by a partial change of front of the two left companies. We were then compelled to fall back some five hundred yards to the rear. The enemy were constantly re-enforced during this period, and fresh regiments were seen deploying to relieve those which had been some time under fire. Our loss up to this time was about 50 killed and over 200 wounded. We were ordered at this time by General W. H. L. Wallace, commanding our division, to retire to our camp, replenish the cartridge-boxes, clean the guns, and be in readiness for action as speedily as possible.
At about 3 o'clock p. m. we were again ordered forward to support the right wing of General Sherman's division. Here we again entered action, our regiment numbering about 300 men, and for about an hour aided in checking the advance of the enemy's force, disputing the ground inch by inch, until compelled to retire on account of a flank movement of the rebels and a destructive artillery fire, in all which the enemy suffered terribly.
On Sunday night the regiment laid in line of battle near the camp of the Fourteenth Iowa Infantry, on the main road leading to Pittsburg Landing, and during the greater part of Monday were stationed as a reserve on the right of the Forty-first Illinois Infantry. At about 4 o'clock we were ordered forward, but the enemy having been driven from our lines, we were ordered to return and re-enforce the position of Colonel Marsh, after which we were ordered to our camp.
The gallantly of all the officers under my command admits of no discrimination, and I bear cheerful testimony to the heroic courage and fortitude with they, without exception, stood the enemy's fire, the severity of which is fully attested by the loss of our regiment. This terrible destruction was only caused by the most determined bravery, such as I have never seen equaled.


text:
- Unit Type: Pair
- Package Weight: 0.09kg (0.20lb.)
- Package Size: 10cm x 10cm x 10cm (3.94in x 3.94in x 3.94in)
Qty *
Kids Baby Toddler Unisex Boys Girls skull Animal Soft Bottom Shoes Size Newborn to 12 Months
100% Brand New & High Quality
Cute, Lovely, Comfortable, Perfect Gift for your baby.
Materials: Cotton Blend
Color: as the picture show
Size Recommended Age Inner Length
1 0-6 months 10.5cm 2 6-9 months 11.5 cm 3 9-12 months 12.5cm
Note: because there was a manual measuring ,the size may has 1-2cm difference,
The color may be slight different due to the condition or light or different monitor
Item Included:
1 Pair Shoes
When you place an order,please choose a shipping method and pay for the order including the shipping fee.Generally,we will send the items as soon as possible once your payment is completed.
- Shoe Size: 1, 2, 3
- Department Name: Baby
- Item Type: First Walkers
- Fashion Element: Shallow
- Pattern Type: Print
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- Gender: Baby Girl
- Outsole Material: Cotton
- Season: All Seasons
- Upper Material: Cotton Fabric
- Fit: Fits true to size, take your normal size
- Brand Name: Kacakid


text:
The Confederation of North, Central America and Caribbean Association Football (Concacaf) on Wednesday announced that the United States will host the 2020 Concacaf Women's Olympic Qualifying Tournament.
The competition, which will qualify two teams to the Women's Olympic Football Tournament Tokyo 2020, is scheduled to take place January 28 – February 9, 2020.
Eight teams, including FIFA World Cup Champions the United States, and 2019 World Cup participants Canada and Jamaica, will compete for two available spots in the Women's Olympic Football Tournament Tokyo 2020.
Tournament will kick-off exciting year of women's football at Concacaf, with 1,400 women and girls across the region playing top level football.
The 2020 Concacaf Women's Olympic Qualifying tournament will include a field of eight teams. The United States, as host, will participate alongside North American qualifiers Canada and Mexico.
The five remaining participants have been determined via regional qualifiers. From Central America, Costa Rica and Panama secured a spot via the 2019 Concacaf Central American Women's Olympic qualifiers, which took place October 4-8, in Alajuela, Costa Rica and Panama City, Panama.
In the Caribbean, the three 2019 Concacaf Caribbean Women's Olympic qualifiers group winners, Haiti, Jamaica and Saint Kitts and Nevis sealed a ticket to the final championship by finishing top in their respective groups. The Caribbean qualifiers took place September 30 – October 8, in Jamaica, Haiti and Trinidad and Tobago.
For the competition, the eight participating countries will be divided into two groups of four. After group stage round-robin play between January 28 – February 4, the top two finishers from each group will move on to the semifinals.
The two semifinal matches, which will determine the two qualified teams to the Olympics, will be played on Friday, February 7. The championship final, where a new champion will be crowned, will be played on Sunday, February 9.
- Banyana Banyana head coach bags coach of the year award. - September 9, 2020
- Harambee Starlets Captain Joins Yanga - September 9, 2020
- Starlets wingback Joins Tanzanian outfit - September 9, 2020


text: Bridge Street Inn guest's another amazing reminder to check out concert venues when making your central coast travel plans. Built to Spill played at the Fremont Theater in San Luis Obispo. Thanks Aaron and Jennifer:):):). New @builttospill poster at the Bridge Street Inn. Below is a link to a few of your hosts favorite venues on the California Central Coast. https://bridgestreetinn.wordpress.com/2019/04/13/electric-howlers-at-the-927-beer-company/


text:
Built-in Accessory Drawer
Leather drop pockets with diamond shield
Pearlized double diamond sites
1-inch K pattern backed slate is supported by double crossbeam construction
K66 cushion rubber for accurate rebound
The Ramsey 8-foot billiard table is both beautiful and practical. The traditional design and workmanship on this table makes it a centerpiece in any home. Solid wood rails, body and tapered legs are the heart of the table. The elegance of the routed cabinet and legs is enhanced by the leather pockets with diamond shield, and the pearlized double diamond sites. Great play is assured by the K66 cushion rubber and the 1-inch backed K pattern slate. For convenience there is an accessory drawer integrated into the tables body that holds all of your accessories. Double crossbeam construction supports the slate and adds stability to the table to ensure you that you play your best. If you want both beauty and practicality, The Ramsey is the billiard table for you!
|Stain Imperial
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Delivery and Installation in the local Orange County, CA area starts at $399.
Contact us for the most accurate installation quote.


text:
The presentations of Spring Summer 2020 at Senato Hotel Milan
L'APERITIVO COL REGISTA Benedikt Erlingsson at Senato Caffè.
Bring at home with you a piece of Milan-style.
Our treat for Milano Wine Week 2018
September 2018
June 2018
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text:
Starbuds understands that cannabis isn't any old product—it's the beginning of a journey, and a portal into new experiences. This cannabis retailer makes it their mission to guide you through this journey with a team of highly-educated staff, a wide array of high-quality products, and a socially-minded business model that puts community first.
Find the products you know and love, or embark on a new and exciting cannabis journey, with this experienced and reliable cannabis retailer. Starbuds' Lake Country retail store is located on the southwest side of Wood Lake, just a short drive East of Okanagan lake, in British Columbia's beautiful central valley between the cities of Kelowna and Vernon.


text:
My husband had a vasectomy. He so loves his six children but felt that he could not have any more children. Should I divorce him?
What's the best thing for the kids?
That's the only question that matters.
I think you should support him and recognize that evryone has weakness.
For that reason only.
That certainly does not sound like a valid reason to divorce him, but it is an excellent reason to pray for him. It's also a good indication that the two of you need to work on your communication for the sake of your marriage.
:bigyikes: No! Marriage cannot be dissolved.
Yes he has committed a grave sin by permanently contracepting himself. He needs to work that out with a priest. (I presume he is Catholic.) That you can help him with that is important, but you can only do that by staying with him.
While there are some extreme behaviors where a separation, even permanent seperation is morally permissable (abuse, adultery perhaps), divorce, in the eyes of the Church, does not exist.
If there are other things going on, please talk to your priest or perhaps a good Catholic counselor.
Why would you want to divorce him for that? He has committed a sin which our Lord will forgive him when he goes to Confession. If Jesus is prepared to forgive him why wouldn't you?
If this is the only reason than nope.
Divorce is really horrible thing and a great tool for the devil. Divorce will devastate your children and will have a major negative effect on their lives as well as your and your husband. Pray for your husband and maybe see if he will see a priest. I might also add that vasectomies can be reversed.
What's REALLY going on here? I don't believe that you just suddenly decided that because your husband had a vasectomy you should consider divorce…there's a lot more going on that you're telling us.
I must respectfully disagree with you. Yes, divorce is hard on kids but wouldn't it be harder on them to see a parent suffer at the hands of an abusive addicted monster. My kids were watching their father physically, verbally, emotionally and sexually abuse me while courting his extra-marrital affaris in and out of my house. By the grace of God, a very good friend and my parents helped me to get out of that situation and basically de-program me. How would my children have prospered in that environment? What priest would have told me to stay in that situation?
Thankfully, I did remarry to a wonderful man who is adopting my kids. Their bio-father has shown little to no interest in them and as teens they have decided to close that door. In the last 6 years, my marriage to him has ressurected my DD self-esteem, my sons since of true manhood, and guided them into the Church and one (God willing) into the priesthood. Do you think this would have happended if I had not divorced my husband?
I know this is not exactly on target with the OP but the over-generalized statement did hurt. I would not divorce my husband for the reason the OP ssuggested. INHO, it is not her sin or issue to worry about but rather her spouses.
Pax Vobiscum
This was not the issue at all. The Church teaches that you have a duty to separate if your spouse is abusive that you and your children may not suffer.
The issue at hand is whether or not a contracepting spouse should be divorced. And when your spouse falls into that sort of a mortal sin, i think prayer is the best answer, especially when you have 6 kids. If there are other things going on, perhaps counselling, but marriage is a permanent union. This one has been fruitful up to now. If he is fulfilling his obligations to his wife and children in every other way, then prayer and maybe occasionally suggesting he see a priest about his regrettable decision are the only things you should be doing.
Don't forget that divorcing someone can be a sin, too.
I know that is not the same issue. I felt that his post said my divorce was
Divorce is really horrible thing and a great tool for the devil. Divorce will devastate your children and will have a **major negative effect **on their lives
My divorce was a gift from God. It delivered me out of a living h*ll. And prevented my sons from learning that same violent behavior pattern. Not every divorce in inherently evil.
Pax Vobiscum
Did he go off and do it w/o you knowing? If so, that's a communication and trust issue. —KCT
Personally, I have a tough time believing that this question was honestly asked. I am pretty sure I smell some anti-catholic prejudice and perhaps a faint whiff of troll. …but I could be wrong.
Yes, in a case of abuse seperation is the way to go and then after exhausting any chance of reconciliation divorce might have to occur. I would also stress that one must receive a valid declaration of nullity before remarriage or else they are living in a state of adultry. But in the case of a husband having a vasectomy and not telling her wife, this isn't even close to being grounds for a divorce unless there is more to the story.
I am going to post this website for every divorce thread going, and unfortuantly there are many right now. Please go to:
www.retrouvaille.org This is an organization that puts on weekend retreats for couple who are on the verge of divorce. It really stresses communication between couples.
Interesting point, you could just as easily say he has been faithful up til now, or has not beaten his wife up til now.
I guess children lose their importance the further down in the family they are, don't they?
I would be deeply hurt if my husband had a vasectomy-to me he would be saying he doesn't want to give all of himself to me, and he would continue saying that with his body regardless of whether he had the vasectomy 2 or 20 years ago.
I dont know why I am bothering as the OP only has 1 post dated 14th Dec so I suspect a troll, but here goes.
I noticed she said "but felt HE could not have more children".
Marriage is a partnership and it wouldnt be HIM having more children, it would be both of you.
He sounds selfish, and needs prayers.
And you both need to learn how to communicate.
Good luck.
why on earth would you even consider divorce?
obviously since OP has not been back this is a trolling operation, why do we bother? any way for admins to weed out the trolls, delete the threads and make database more manageable?
It may be an immoral thing that he did but don't you think divorce is a bit too harse ???
Whatever happened to loving someone in good times and bad. IF you are so willing to divorce him over such a thing you must have other issues that go far deeper. The fact that you have 6 other children with him, ought to foster a bit more attachment and loyalty than this.
The whole idea of jumping ship in this situation is absolutely absurd and I too suspect the OP is only trying to yank our chain.


text:
7th International Academic Conference on Economics, Business, Engineering and Social Sciences
21st to 22nd December 2019
Tbilisi, Georgia
Website: https://eird.co/dec2019/
Contact person: Nino Kabulashvili
The conference's themes are current challenges and prospects of Economics, Business and Social Sciences. The aim of the conference is to bring researchers together to share ideas.
Organized by: European Institute for Research and Development
Deadline for abstracts/proposals: 5th December 2019
Check the event website for more details.