text:
Beer, alcoholic beverage produced by extracting raw materials with water, boiling (usually with hops), and fermenting. In some countries, beer is defined by law—as in Germany, where the standard ingredients, besides water, are malt (kiln-dried germinated barley), hops, and yeast.
History of brewing
Before 6000 bce, beer was made from barley in Sumer and Babylonia. Reliefs on Egyptian tombs dating from 2400 bce show that barley or partly germinated barley was crushed, mixed with water, and dried into cakes. When broken up and mixed with water, the cakes gave an extract that was fermented by microorganisms accumulated on the surfaces of fermenting vessels.
The basic techniques of brewing came to Europe from the Middle East. The Roman historians Pliny (in the 1st century bce) and Tacitus (in the 1st century ce) reported that Saxons, Celts, and Nordic and Germanic tribes drank ale. In fact, many of the English terms used in brewing (malt, mash, wort, ale) are Anglo-Saxon in origin. During the Middle Ages the monastic orders preserved brewing as a craft. Hops were in use in Germany in the 11th century, and in the 15th century they were introduced into Britain from Holland. In 1420 beer was made in Germany by a bottom-fermentation process, so called because the yeast tended to sink to the bottom of the brewing vessel; before that, the type of yeast used tended to rise to the top of the fermenting product and was allowed to overflow or was manually skimmed. Brewing was a winter occupation, and ice was used to keep beer cool during the summer months. Such beer came to be called lager (from German lagern, "to store"). The term lager is still used to denote beer produced from bottom-fermenting yeast, and the term ale is now used for top-fermented British types of beer.
The Industrial Revolution brought the mechanization of brewing. Better control over the process, with the use of the thermometer and saccharometer, was developed in Britain and transferred to the Continent, where the development of ice-making and refrigeration equipment in the late 19th century enabled lager beers to be brewed in summer. In the 1860s the French chemist Louis Pasteur, through his investigations of fermentation, established many of the microbiological practices still used in brewing. The Danish botanist Emile Hansen devised methods for growing yeasts in cultures free of other yeasts and bacteria. This pure-culture technology was taken up quickly by Continental lager brewers but not until the 20th century by the ale brewers of Britain. Meanwhile, German-style lagers bottom-fermented by pure yeast cultures became dominant in the Americas.
Brewing in the 21st century is a large-scale industry. Modern breweries use stainless-steel equipment and computer-controlled automated operations, and they package beer in metal casks, glass bottles, aluminum cans, and plastic containers. Beers are now exported worldwide and are produced under license in foreign countries.
Types of beer
Beverages similar to beer are produced in Japan (sake, from rice) and Mexico (pulque, from agave). In much of Africa, malted sorghum, millet, and maize (corn) are used to produce local beers such as bouza, burukutu, pito, and tshwala. The Tarahumara of Mexico incorporate the drinking of a maize beer, tesquino, into important social rituals.
In Europe the properties of the water used for brewing, the types of malt, the brewing practices, and the yeast strains have contributed to traditional distinctions between beers. Early British beers were made from successive extracts of a single batch of brown malt in a top-fermentation process. The first and strongest extract gave the best-quality beer, called strong beer, and a third extract yielded the poorest-quality beer, called small beer. In the 18th century, London brewers departed from this practice and produced porter. Made from a mixture of malt extracts, porter was a strong, dark-coloured, highly hopped beer consumed by the market porters in London. Brewers in Burton upon Trent, using the famous hard waters of that region and pale malts roasted in coke-fired kilns, created pale ales, also called best bitter. Pale ale is less strong, less bitter, paler in colour, and clearer than porter. Mild ales—weaker, darker, and sweeter than bitter—are a common variation; more colour is obtained by special malts, roasted barley, or caramels, less hops are used, and cane sugar is added to impart sweetness and aid maturation. Stouts are stronger versions of mild ale; some, such as milk stouts, contain lactose (milk sugar) as a sweetener. Beers with alcohol content well in excess of 5 percent are produced in the United Kingdom (barley wines), Belgium, and the Netherlands (for example, Trappist beers).
Bottom-fermented lagers have their origins in continental Europe. Brewers in Plzeň (now in the Czech Republic) used local soft waters to produce the famous Pilsner beer, which became the standard for highly hopped, pale-coloured, dry lagers. Dortmunder is a pale lager of Germany, and Munich has become associated with dark, strong, slightly sweet beers with less hop character. The dark colour comes from highly roasted malt, and other characteristic flavours arise during the decoction mashing process. Bock is an even stronger, heavier Munich-type beer that is brewed in winter for consumption in the spring. Märzbier ("March beer") is a lighter brew produced in the spring. While all German lagers are made with malted barley, a special brew called weiss beer (Weissbier; "white beer") is made from malted wheat. In other countries such as Denmark, the Netherlands, and the United States, other cereals are used in lighter-coloured lager beers.
Lambic and gueuze beers are produced mainly in Belgium. The wort is made from malted barley, unmalted wheat, and aged hops. The fermentation process is allowed to proceed from the microflora present in the raw materials (a "spontaneous" fermentation). Different bacteria (especially lactic acid bacteria) and yeasts ferment the wort, which is high in lactic acid content. Lambic beer is the cask product sold locally. Gueuze is bottled and refermented lambic beer. Filtered gueuze, the most popular product, is a bottled blend of lambic and gueuze. A cask product made in a similar manner is thought to have been consumed by miners in the United States during the California Gold Rush.
The strength of beer may be measured by the percentage by volume of ethyl alcohol. Strong beers are in excess of 4 percent, the so-called barley wines 8 to 10 percent. Diet beers or light beers are fully fermented, low-carbohydrate beers in which enzymes are used to convert normally unfermentable (and high-calorie) carbohydrates to fermentable form. In low-alcohol beers (0.5 to 2.0 percent alcohol) and "alcohol-free" beers (less than 0.1 percent alcohol), alcohol is removed after fermentation by low-temperature vacuum evaporation or by membrane filtration. Other low-alcohol products may be produced from worts of low fermentability, using yeasts that cannot ferment maltose, or by mixing yeast separated from a normal fermentation with weak wort at a low temperature for a short time.
The 20th century saw the erosion of traditional distinctions based on place of manufacture, raw materials, and brewing methods. This has caused a reaction among a small body of consumers. In Britain it has encouraged support for smaller, traditional ale breweries. In the United States a growing number of "microbreweries" brew beers with more flavour and colour.
The brewing process
Beer production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging. The object of the entire process is to convert grain starches to sugar, extract the sugar with water, and then ferment it with yeast to produce the alcoholic, lightly carbonated beverage.
Malting modifies barley to green malt, which can then be preserved by drying. The process involves steeping and aerating the barley, allowing it to germinate, and drying and curing the malt.
In order to be fermented by yeast, the food reserve of barley, starch, must be converted by enzymes into simple sugars. Two enzymes, α- and β-amylases, carry out the conversion. The latter is present in barley, but the former is made only during germination of the grain. Specially bred strains of barley (generally low in nitrogen content) are used for malting. Other important characteristics are yield, even germination, ability to produce enzymes, and a highly extractable malt.
Malting begins by immersing barley, harvested at less than 12 percent moisture, in water at 12 to 15 °C (55 to 60 °F) for 40 to 50 hours. During this steeping period, the barley may be drained and given air rests, or the steep may be forcibly aerated. As the grain imbibes water, its volume increases by about 25 percent, and its moisture content reaches about 45 percent. A white root sheath, called a chit, breaks through the husk, and the chitted barley is then removed from the steep for germination.
Activated by water and oxygen, the root embryo of the barleycorn secretes a plant hormone called gibberellic acid, which initiates the synthesis of α-amylase. The α- and β-amylases then convert the starch molecules of the corn into sugars that the embryo can use as food. Other enzymes, such as the proteases and β-glucanases, attack the cell walls around the starch grains, converting insoluble proteins and complex sugars (called glucans) into soluble amino acids and glucose. These enzymatic reactions are called modification. The more germination proceeds, the greater the modification. Overmodification leads to malting loss, in which rootlet growth and plant respiration reduce the weight of the grain.
In traditional malting, the steeped barley was placed in heaps called couches and, after 24 hours, spread on a floor to permit germination. Because respiration of the grain causes oxygen to be taken up and carbon dioxide and heat to be produced, control of aeration, ventilation, and temperature was achieved by manually turning the grain. Large-scale floor maltings with mechanical turners were introduced, later replaced by pneumatic maltings, in which germination occurred in boxes with the bed automatically turned, aerated, and ventilated with forced air. In some malting operations, gibberellic acid is sprayed onto the barley to speed germination, and bromates are used to suppress rootlet growth and malting loss. Although less-modified malts are traditionally used in lagers and well-modified malts in ales, it is now usual to produce well-modified malts regardless of whether lager or ale is to be made.
Green malt is dried to remove most of the moisture, leaving 5 percent in lager and 2 percent in traditional ale malts. This process arrests enzyme activity but leaves 40 to 60 percent in an active state. Curing at higher temperatures promotes a reaction between amino acids and sugars to form melanoidins, which give both colour and flavour to malt.
In the first stage of kilning, a high flow of dry air at 50 °C (120 °F) for lager malt and 65 °C (150 °F) for ale malt is maintained through a bed of green malt. This lowers the moisture content from 45 to 25 percent. A second stage of drying removes more firmly bound water, the temperature rising to 70–75 °C (160–170 °F) and the moisture content falling to 12 percent. In the final curing stage, the temperature is raised to 75–90 °C (170–195 °F) for lager and 90–105 °C (195–220 °F) for ale. The finished malt is then cooled and screened to remove rootlets.
Special malts are made by wetting and heating green malt in closed drums at high temperatures. Made in this way are crystal (caramel), chocolate (black), and amber malts; used in small and varying proportions (2 to 3 percent of brewing malt), they introduce considerable variations in colour and flavour to finished beers. Chocolate malt and roasted ungerminated barley are used at a high proportion (25 percent) to make stouts and porters. The use of unmalted cereals has also become common, because they are less expensive sources of starch and can be used to dilute malt colour and flavour, thereby yielding fresher, lighter beers.
Modern maltings can produce malt in four to five days, and technological improvements give precise control over temperature, humidity, and use of heat. Tower maltings have been developed with an uppermost floor for steeping and lower floors for germination and kilning, producing a compact, semicontinuous operation that is also fully automated.
After kilning, the malt is mixed with water at 62 to 72 °C (144 to 162 °F), and the enzymatic conversion of starch into fermentable sugar is completed. The aqueous extract (wort) is then separated from the residual "spent" grain.
For efficient extraction with water, malt must be milled. Early milling processes used stones driven manually or by water or animal power, but modern brewing uses mechanically driven roller mills. The design of the mill and the gap between the rolls are important in obtaining the correct reduction in size of the malt. The object is to retain the husk relatively intact while breaking up the brittle, modified starch into particles.
Mixing the mash
The milled malt, called grist, is mixed with water, providing conditions in which starch, other molecules, and enzymes are dissolved and rapid enzyme action takes place. The solute-rich liquid produced in mashing is called the wort. Traditionally, mashing may be one of two distinct types. The simplest process, infusion mashing, uses a well-modified malt, two to three volumes of water per volume of grist, a single vessel (called a mash tun), and a single temperature in the range of 62 to 67 °C (144 to 153 °F). With well-modified malt, breakdown of proteins and glucans has already occurred at the malting stage, and at 65 °C (149 °F) the starch readily gelatinizes and the amylases become very active. Less-well-modified malt, however, benefits from a period of mashing at lower temperatures to permit the breakdown of proteins and glucans. This requires some form of temperature programming, which is achieved by decoction mashing. After grist is mashed in at 35 to 40 °C (95 to 105 °F), a proportion is removed, boiled, and added back. Mashing with two or three of these decoctions raises the temperature in stages to 65 °C (149 °F). The decoction process, traditional in lager brewing, uses four to six volumes of water per volume of grist and requires a second vessel called the mash cooker.
Other sources of starch that gelatinize at 55 to 65 °C (131 to 149 °F) can be mashed along with malt. Wheat flour and corn (maize) flakes may be added directly to the mash, whereas corn grits and rice grits must first be boiled in order to gelatinize. Their use requires a third vessel, the cereal cooker.
Modern mashing systems use mixed grists and mash mixers, which are efficiently stirred and temperature-programmed mashing vessels. Enzymes of bacterial and fungal origin may be added as aids. Ale and lager are mashed in the same equipment, but they require different temperature programs and grist composition. Modern breweries often practice high-gravity brewing, in which highly concentrated worts are made, fermented, and then diluted, allowing more beer to be brewed on the same equipment.
Separating the wort
The mash tun used in infusion mashing is fitted with a false base containing precisely machined slots through which the husk, preserved during milling, cannot pass. The trapped husk thus forms a filter bed that removes solids from the wort as it is drained, leaving a residue of spent grains. Wort separation takes 4 to 16 hours. For thorough extraction, the solids are sprayed, or sparged, with water at 70 °C (160 °F).
The decoction brewer transfers the mash to a separation vessel called the lauter tun, where a shallow filter bed is formed, allowing a more rapid runoff time of about 2.5 hours. Large modern breweries use either lauter tuns or special mash filters to speed up the runoff and conduct 10 or 12 mashes a day. As much as 97 percent of the soluble material is obtained, and 75 percent of this is fermentable. Wort is approximately 10 percent sugar (mainly maltose and maltotriose), and it contains amino acids, salts, vitamins, carbohydrates, and small amounts of protein.
Boiling and fermenting
After separation, the wort is transferred to a vessel called the kettle or copper for boiling, which is necessary to arrest enzyme activity and to obtain the bitterness value of added hops.
Several varieties of the hop (Humulus lupulus) are selected and bred for the bitter and aromatic qualities that they lend to brewing. The female flowers, or cones, produce tiny glands that contain the chemicals of value in brewing. Humulones are the chemical constituents extracted during wort boiling. One fraction of these, the α-acids, is isomerized by heat to form the related iso-α-acids, which are responsible for the characteristic bitter flavour of beer.
Traditionally, the dried hop cones are added whole to the boiling wort, but powdered compressed hops are often used because they are more efficiently extracted. In addition, the hop components may be extracted by solvents such as liquid carbon dioxide and added in this form to the wort or, after isomerization, to the finished beer.
Heating and cooling
The kettle boil lasts 60 to 90 minutes, sterilizing the wort, evaporating undesirable aromas, and precipitating insoluble proteins (known as hot break, or trub). Trub and spent hops are then removed in a separator where the hop cones form the filter bed. In modern practice a more rapid whirlpool separator is also used. This device is a cylindrical vessel into which wort is pumped at a tangent, the circulating whirlpool movement causing solids to form a cone at the bottom. Clarified wort is cooled, formerly in shallow troughs or by trickling down an inclined cooled plate but now in a plate heat exchanger. This last is an enclosed, hygienic vessel in which hot wort runs along plates while cold water passes along the other side in the opposite direction. Oxygen is added at this stage, and the cooled wort passes to fermentation vessels.
In this most important stage of the brewing process, the simple sugars in wort are converted to alcohol and carbon dioxide, and green (young) beer is produced. Fermentation is carried out by yeast, which is added, or pitched, to the wort at 0.3 kilogram per hectolitre (about 0.4 ounce per gallon), yielding 10,000,000 cells per millilitre of wort.
Yeasts are classified as fungi; those strains used for fermentation are of the genus Saccharomyces (meaning "sugar fungus"). In brewing it is traditional to refer to ale yeasts used predominantly in top fermentation as top strains of S. cerevisiae and to lager yeasts as bottom strains of S. carlsbergensis. Modern yeast systematics, however, classifies all brewing strains as S. cerevisiae, and many ales are made by bottom fermentation with what were originally top strains.
Many hundreds of simple organic compounds have been characterized in beer and many more identified, and the majority of these are produced by yeast. The bitter substances of hops, ethyl alcohol, and carbon dioxide have the greatest effects on the senses of taste and smell. Other compounds giving a beer its character include: esters such as isoamyl acetate (banana), ethyl hexanoate (apple), and ethyl acetate (solvent); higher alcohols such as isoamyl alcohol and 2-phenyl ethanol; acids such as octanoic, acetic, isovaleric, butyric malic, and citric; dialkyl sulfides such as dimethyl sulfide; and diketones such as diacetyl. The ester ethyl isovalerate and the aldehyde nonenal contribute to stale and oxidized flavours. The mechanisms of metabolism leading to the formation of these flavouring agents are neither well understood nor easily changed. Until new processes (perhaps genetic engineering) can produce changes in brewer's yeast, brewers will attach great value to known yeast strains and will maintain selected strains for brewing particular beers.
Fermenting methods
Brewing is unique among the beverage fermentation industries in that yeast from one fermentation is used to pitch the next. This means that hygienic conditions and rigorous quality control are necessary. A high proportion of live cells and freedom from bacteria and other yeasts are important quality considerations.
Traditional open-topped earthenware fermentation vessels gave way to round wooden vessels and later square copper-lined fermentors, and brewery fermentation systems evolved around the mechanism used to separate yeast from freshly fermented, or green, beer. Top fermentations, in which yeast rises to the surface, require the most elaborate systems, but most brewing operations now use more hygienically operated closed vessels and bottom fermentation. These vessels, erected outside the brewery, are several thousand hectolitres in capacity (1 hectolitre = 26 U.S. gallons = 22 U.K. gallons) and are made of stainless steel. Temperature control is achieved by circulating cold liquid in jackets fitted to the wall of the vessel. Large ale breweries also use this system, removing ale yeast from the bottom of the vessel.
The temperature of the wort at pitching is 15 to 18 °C (59 to 65 °F) for ale and 7 to 12 °C (45 to 54 °F) for lager. As fermentation proceeds, the specific gravity falls as the sugars are metabolized by the yeast. The extent of fermentation is governed by the wort composition and by the amount of fermentable sugar to remain in maturing beer. During fermentation, yeast multiplies five- to eightfold and generates heat. The temperature is allowed to rise until it reaches 20 to 23 °C (68 to 74 °F) for ale and 12 to 17 °C (54 to 63 °F) for lager. At that point the fermentation is cooled to 15 °C (59 °F) for ale and 4 °C (39 °F) for lager, considerably slowing yeast action. Yeast is then removed and the green beer, still containing about 500,000 yeast cells per millilitre, is transferred to a conditioning or maturation vessel, where a secondary fermentation may take place. In traditional brewing, the primary stage of fermentation took seven days for ale and three weeks or more for lager. These times have been shortened to 2 to 4 days and 7 to 10 days by modern practices using more-efficient fermentation vessels.
Maturation and packaging
A slow secondary fermentation of residual or added sugar (called primings) or, in lager brewing, the addition of actively fermenting wort (called krausen) generates carbon dioxide, which is vented and purges the green beer of undesirable volatile compounds. Continued yeast activity also removes strong flavouring compounds such as diacetyl. Allowing pressure to build up in the sealed vessel then increases the level of carbonation, giving the beer its "condition." In traditional brewing, large volumes of ale were conditioned in tanks for seven days at 15 °C (59 °F), whereas lagers were matured at 0 °C (32 °F) for up to three months. These long maturation periods were necessary because of the precipitation of protein-tannin complexes, which at low temperature form "chill hazes" that are slow in settling out. Modern practice speeds up this process by adding excess tannin, clarifying with protein or tannin adsorbents, or using enzymes to degrade the proteins.
Traditional, or "real," ales are packaged into casks. Sugar primings, clarifying agents such as isinglass finings, and whole hops are added, and the beer is transferred to the point of sale, where it is carefully vented to the proper level of conditioning before being sold. Some British, Australian, and U.S. microbrewed ales are packaged in bottles together with yeast to make "bottle-conditioned" beer.
Beer produced on a large scale in modern breweries is kept free of oxygen (which ultimately spoils beer), filtered through cellulose or diatomaceous earth to remove all yeast, and packaged at 0 °C (32 °F) under pressure of carbon dioxide. Beer produced by high-gravity brewing is diluted to the desired alcohol concentration immediately prior to packaging with oxygen-free, carbonated water. Most beers packaged in bottles or metal cans are pasteurized in pack by heating to 60 °C (140 °F) for 5 to 20 minutes. Beer is also packaged into metal kegs of 50-litre (in the United States, 15-gallon) capacity after pasteurization at 70 °C (160 °F) for 5 to 20 seconds. Modern packaging machinery is designed to operate hygienically, exclude air, and run at rates of 2,000 cans or bottles per minute.Thomas W. Young
Learn More in these related Britannica articles:
human nutrition: BeveragesBeer contains 2 to 6 percent alcohol, wines 10 to 13 percent, and most spirits up to 40 percent. Fermented drinks also include significant amounts of residual sugars, and champagne and dessert wines may have sugar added to them. With one or two exceptions, alcoholic…
alcohol consumption: In early societiesThe making of wines and beers has been reported from several hundred preliterate societies. The importance of these alcoholic beverages is evident in the multiplicity of customs and regulations that developed around their production and uses. They often became central in the most valued personal and social ceremonies, especially rites…
Wisconsin: ManufacturingThe brewing of beer in the state was begun by German immigrants in the 1830s. Milwaukee became the home of the well-known Miller, Pabst, Schlitz, and Blatz breweries, and by the end of the 19th century the city had earned the title Beer Capital of the World. Almost…
Louis Pasteur: Pasteurization…he focused his studies on beer. By developing practical techniques for the control of beer fermentation, he was able to provide a rational methodology for the brewing industry. He also devised a method for the manufacturing of beer that prevented deterioration of the product during long periods of transport on…
tavern…upon a proprietor for diluting beer. In ancient Greece the
lesche, which was primarily a local club, served meals to strangers as well as to its local members. By the 5th century bcethere were sumptuous Greek establishments called phatnaithat served a local and transient clientele of traders, envoys,…
More About Beer11 references found in Britannica articles
Assorted References
- alcoholic beverages
- death penalty for dilution
- In tavern
- malt
- In malt
- nutritional value
- Oktoberfest
- In Oktoberfest
- St. Brigid of Ireland
- study by Pasteur
- use in preliterate societies
- utilization of barley
- In barley
significance to
- Hoboken
- In Hoboken


text:
Duck Deliveryhas a long history of delivering fresh quality produce throughout the Pacific Northwest for the past forty years. We continue to strive to meet consumer demands by not only offering the highest quality produce to the marketplace, but also a full line of custom-cut fruits and vegetables as well as grocery, dairy, and dry goods. Fresh for your Success. Right for our Environment.
Fresh Produce Delivered to you within 24 Hours
- Grocery, Dairy and Dry Line, products available for your daily needs.
- Cut-to-Order products are carefully packaged and delivered in 24 hours from ordering time.
- Refrigerated trucks and loading dock.
- Find your salad bar needs here with our Deli Merchandiser.
- HACCP and SQF Level 3 Certified.
Celebrating Over 40 Years of Service!
The Perfect Partnership
Together, United Salad Co. and Duck Delivery Produce, Inc. make up one of the largest produce distribution channels in the Pacific Northwest. Our expansive refrigerated warehouses receive fresh produce seven days a week from those as close as our local farmers and expanding to growers from all over the world. Once received, every item is closely inspected to ensure it meets our SQF Level 3 standards, the highest food safety certification in our industry. Our consistent standards for freshness and handling give our customers the best of both worlds; garden fresh taste and superior appearance.
Our Portland, Oregon locations serves customers:
- Oregon
- Washington
- Idaho
Duck Delivery Produce, Inc. – Fresh For Your Success.
Right For Our Environment.

subset: commoncrawl


text:
Turn any file into a beautiful digital book,LET'S GET STARTED
manual or interactive app
"As an author and editor, I highly recommend the services of Convert A Book!"
"Give Convert a Book a try - you won't regret it! "
"Very pleased with the extra mile that they went to make sure I was completely satisfied."
"I can't say enough about Convert A Book. They are fast, accurate, and a pleasure to deal with."
"Convert A Book worked quickly and efficiently -- and captured our printed book perfectly, including photos and graphics"
Start Chatting


text:
What's your favorite game or promo at your Curves? My favorite was when we did a "Star Wars" theme. We came up with group names, made posters for our group, and had different tasks to complete over the 6 weeks.
What's your favorite game or promo at your Curves? My favorite was when we did a "Star Wars" theme. We came up with group names, made posters for our group, and had different tasks to complete over the 6 weeks.
I think my ladies really enjoyed survivor.
My Curves doesn't do many games or promos, usually just Scrabble. But we did play Trivial Pursuit once and that was a lot of fun.
"Celebrate yourself, embrace your struggle, and dont walk with shame, because nothing is as bad as you probably think it is."
We try to play a game every other month. Sometimes it is bingo. We really went out for survivor and had torches that I made which is a joke since I'm not crafty. Does your club have a suggestion box? If it does put in there play more games. I love suggestions from my members. That is how we ended up with the stretching machines from a great member and friend.
My Curves just finished the Amazing Race. I worked out a route around the world, the members "went" 500 miles per workout & we did daily challenges to earn bonus miles. The teams "visited" 15 places around the world. There were roadblocks at each country that at least one team member had to complete before the team could move on. After completion of the roadblock, the teams were given envelopes that told them their next destination & maybe fast forwarded them or delayed them a little. The roadblocks were all the same, the "on your way" envelopes they got after completing the roadblock were all a little different. One team was eliminated at each country. We had small "prizes" for the team that was eliminated & we tried to have it appropriate to the country they were eliminated in. For our "champions", we took Curves sweatshirts & had the local embroidery place put ""The Amazing Race 2006" & their team logo on the back. We "started" at our home Curves & ended in Waco. The members absolutely loved this & are asking to do it again -- not for awhile!! We made my manager into "Phil" & she tracked the teams & moved their markers on the world map as they made their ways around the world.
It took about 6 weeks to finish, another time I would "tighten" things up a little so that it doesn't take so long. That said, no one lost interest, in fact, the members seems to get move hyped as time went on. So far, this has been the best game I've come up with!
I have to admit, I'm jealous! I generally participate in every Curves event, but my locations have never done anything that elaborate! Congrats on hosting such a successful event Once a year might be a good practice... so you won't overdo it, but the ladies can look forward to it.
CurvesForum Moderator
Loss (5.2 lbs)
Start |-------------------------------------------------------------| Goal
Our curves did a survivor as well. It was need how they had everything set up. And if you were playing and missed a workout you had to wear a coconut bra and grass skirt for a workout to get back into a game....if you missed another time then you were booted off the island. They had games set up that you could do, and even mystery things to eat. It was neat to see.
Our curves does alot to keep people coming back. We have puzzels, games on the recovery pads. I love my curves
My Curves does survivor as well. It is very motivational.
Could you please give me some insight on how you did the roadblocks, detours, etc...
Hello - I was looking at different posts and saw the one from 'Redflash' about the Amazing Race you had at your Curves!! I'd love to know more. Would you share all the detail so we can (hopefully) make this happen at our club? I am at the Curves Greenhills OH facebook .
thank you
Last edited by tracylee; 05-21-2011 at 10:34 AM. Reason: Removed e-mail per FAQ
There are currently 1 users browsing this thread. (0 members and 1 guests)


text:
The subject of this month's episode is the Mellon funded Open Library Environment (OLE) Project which has been in operation since the middle of last year with the goal to define a next-generation technology environment based on a thoroughly re-examined model of library operations and connected to other enterprise technology systems. Leading to a design for a next-generation library system using Service Oriented Architecture.
Our first guest is Tim McGeary is of Lehigh University in Bethlehem, PA, who is an active member of the project and gave an excellent presentation of it's state at Code4lib 2009. As well as addressing how the individual components of a future library system will interact with each other, it is important to understand how they will interact and integrate with other enterprise systems delivering services elsewhere in the institution.
Our second guest, Andy Latham from Talis has been responsible for their system integration solution, Keystone, integrating library with external systems such as finance, student registry, portals, identity and CRM systems.
This mix of guests set a great background for the conversation to develop. On the one hand we have the clean-sheet approach from the OLE providing the benefit of being able to revisit the objectives and dependencies of a library system. On the other hand we have experience of many real integration projects, interfacing library business with non-library systems.
Gang members Marshall Breeding and Oren Beit-Arie, who has a background in this area with the Ex Libris URM strategy, joined the conversation, which initially focused on how great efficiencies could be introduced by fully integrating with systems such as finance and student registry. The obvious next question was what happens to library staff currently employed in areas which could be automated.
Tim gave us an update on the status of the current, design phase of the project and he and Marshall, who is also participating in it, speculated on where things will go in years two and three.
Another lively and interesting discussion, well worth a listen.
Library 2.0 Gang 03/09 [01:00:03m]:Download


text:
Snowballs in Summer
You're walking down the street, minding your own business, when you see a snowball. No big deal, right? Except the snowball is as tall as you are. And weighs about a ton. Did we mention that it's June?
That's the experience thousands of stunned Londoners had when they crossed paths with "Snowballs in Summer," the brainchild of artist Andy Goldsworthy. Goldsworthy makes sculpture from all sorts of things he finds outside—leaves, earth, and rocks, as well as ice and snow. He wanted to find out how busy city people would react to an unexpected snowball melting in their midst.
During the winter of 1999, he rolled 13 giant snowballs near his home in Scotland. He filled each one with a surprise in the center—such as pebbles, berries, feathers, or sheep's wool—which would emerge as the snow melted. The finished snowballs were stored in a deep freeze until summer, then transported to London in refrigerated trucks. At midnight on June 21, 2000, while the city slept, Goldsworthy and his co-conspirators rolled their snowballs into place.
People walking to work or school must have thought the sky was falling when they stumbled across snowballs the size of baby elephants. Some of them had never even seen snow in real life, and they couldn't resist poking the snowballs or even breaking off a chunk. As the snow started to melt, things got even more interesting. The perfectly round snowballs took on different shapes as the stuff inside began to poke through.
Two days later, most of Goldsworthy's snowballs were gone, and their fillings scattered. But Londoners were left with a really good story about that odd summer day when the snowballs came.
- What is the physical change that happens to the snowballs?
[anno: The snowballs begin to melt. Students might also mention that some of the water evaporates.]
- Why does this physical change happen?
[anno: This physical change happens because the snowballs are outside during the summer. The air temperature is warmer than the frozen water, so the frozen water melts. Students might also mention that this heating causes some of the water to evaporate.]
- Do you think this physical change was part of the artwork? Why or why not? Write a short paragraph to explain your answer.
[anno: Answers will vary.]


text:
a boating we shall go, a boating we shall go. .
Tuesday, March 15, 2011
a sunday outing
Posted by jenny at 10:32 AM
No comments:
Subscribe to: Post Comments (Atom)
You all start out knowing magic. We are born with whirlwinds, forest fires, and comets inside us. But then we get the magic educated right out of our souls. We get it churched out, spanked out, washed out, and combed out. Told to act our age. . And you know why we were told that? Because the people doing the telling were afraid of our wildness and youth, and because the magic we knew made them ashamed and sad of what they'd allowed to wither in themselves. A Boy's Life, Robert R. McCammon


text:
Eagles of Death Metal:
The only thing that could make this shitty band relevant would be a terrorist attack at one of their concerts.
R n R Hall of Fame:
I love seeing middle aged Caucasian's heads explode when they induct rappers.
Chris Stapleton:
He was great 5 years ago when people who don't watch the CMA's heard of him. Nice to see a legit artist breaking through.


text:
Are You Prepared For The Zombie Apocalypse?
Over the Memorial Day weekend, a homeless man in Miami, FL,was discovered cannibalizing the face of another homeless man. Ronald Poppo, 65, was viciously attacked by 31-year-old Rudy Eugene in a gory assault which ended in law enforcement officials shooting and killing Eugene. The scary part is that this isn't the first report of zombie-like cannibalizing. Though a drug called Bath Salts was initially thought to be the cause of Poppo's insanity, an autopsy is scheduled to take place. In the meantime, Fox News has reported that the Centers for Disease Control (CDC) has launched a new campaign – Preparedness 101: Zombie Apocalypse.
With imminent threat of the Zombie Apocalypse right around the corner, we decided to help our listeners prepare!
The CDC lists:
- Food
- Water
- Traveling clothes and sturdy walking shoes
- Duct tape
- Medications
- Personal care items
- First-aid kit
- Important documents
- Wind up powered radio
These are all important things to have in any emergency preparedness kit but if you are dealing with zombies you may need a few more supplies. Here is what the WBKR staff came up with. What else should be included on the list?
- Louisville Slugger
- Lots of coffee because you can't sleep
- Neosporin for when they try to eat your face
- Steel toe boots
- An automatic weapon or two with bayonet tips
- A hacksaw
- Green face paint to fit in
- Some dead rotting meat to hang off you so they don't smell you comin'
- A solar-powered tank with battery backup
- A donkey to carry supplies
- Zombie repellant
- Glittery smoke bombs
- Lip gloss for Jaclyn Graves
- Chuck Norris and/or McGuyver


text:
Attorney General: School District Violating State Law By Automatically Deducting Union Dues
Wayne-Westland says appeals process not exhausted
The Wayne-Westland Community Schools district automatically deducts union dues from employee paychecks, which the Michigan Attorney General's office says is a violation of state law.
An attorney representing Wayne-Westland said the district can do it because the appeals process in an Ingham County court case involving dues deduction hasn't been exhausted yet.
Public Act 53 of 2012, which made it illegal for school districts to take union dues out of the paychecks for school employee unions, has been challenged twice in court since it became effective March 16, 2012. Both courts ruled against the unions.
The legal issues became complicated when U.S. District Court Judge Denise Page Hood issued a preliminary injunction on June 5, 2012. On May 9, 2013, the Sixth Circuit Court of Appeals overturned Judge Hood's decision, and on July 10, 2013, Judge Hood dissolved the injunction.
What wasn't as clear was what happened to those districts that passed collective bargaining contracts during the 13 months Judge Hood's injunction was in place.
Wayne-Westland ratified new contracts for eight union groups just before the March 28, 2013, deadline when the right-to-work law became effective.
The state Attorney General took the stance that those contracts signed during the injunction should have to abide by PA 53.
The Attorney General's stance was seconded by an Ingham County Judge in March.
That's when several unions in the Lansing School District filed their own case in Ingham County Circuit Court challenging the legality of PA 53. On March 28, Judge William Collette ruled contracts signed during the injunction had to abide by PA 53.
John Gierak, the attorney for Wayne-Westland Community Schools, cited the status of the case in Ingham County Circuit Court as the reason the district was still automatically deducting dues for the union.
In an email, Gierak said the judge allowed for an appeal and that the judge's order would not be enforceable during the appeal. On April 28, the unions filed a motion for reconsideration and the judge hadn't acted on that appeal as of yet, Gierak said.
"We will be advising the district's board of education with respect to the Ingham County Circuit Court case in the near future," Gierak said.
The Attorney General's office said the Wayne-Westland contract violates the law.
"Any collective bargaining agreements entered, amended or otherwise modified to authorize a public school employer to use public resources to deduct dues and fees for labor organizations from public school employees would violate the law," said Joy Yearout, a spokeswoman for the state Attorney General.
Patrick Wright, senior legal analyst for the Mackinac Center for Public Policy, said the law is two years old and two courts have rejected challenges to it.
"It is past time for the district to actually follow it," Wright said.
The Michigan Education Association has set up electronic deductions for its members via a credit card or bank account.
See also:
Court Rules School Districts Cannot Use Public Resources To Withhold Union Dues
Union Will Use 'Any Legal Means' To Combat Members Who Want To Leave
School Union Asks For Members Bank Account, Credit Card Numbers to Guarantee Dues Payments
House Votes To Ban Automatic Dues Deductions For School Unions


text:
A memorial to the victims of the worst mass shootings in modern history was recently announced, as the country revealed the selection of a design by Jonas Dahlberg. Almost three years ago on the island of Utøya, Norway, a gunman set off several bombs and killed 77 people. Rather than erecting a building or edifice in remberence, Dahlberg's submission chose to focus on nature itself, separating the end of the island with a man-made fjord where the shooting took place. Across the channel, the names of the victims will be etched in stone, which will be seen by visitor's in the viewing area. Separated from them physically, Dahlberg explained, "The concept for the Memorial Sørbråten proposes a wound or a cut within nature itself. It reproduces the physical experience of taking away, reflecting the abrupt and permanent loss of those who died."
The Swedish designer's submission was unanimously selected (his project description can be read in full here) Dahlberg explained the presence and loaded feelings upon visiting the future building site, "An emotional observation informs my overall concept. During the initial site visit to Utøya, I noticed how different the feeling was of walking outside in nature, compared to the feeling of walking through the rooms of the main building. The experience of seeing the vacant rooms and the traces of extreme violence brought me — and others around me — to a state of profound sadness. In its current state, the building kept close within it the memory of the terror acts of July 22, 2011. Like an open wound." (via gizmodo)


text:
Bliss hinted about this on Twitter and now their Bliss Eau de Toilette spray finally here. Ever since that tweet I've wondered if the scent would smell like my beloved Colette's Black Musk perfume oil. Bliss founder Marcia Kilgore mentioned it as a fave in Lucky years ago so I hoped that Bliss would draw some inspiration from it. Maybe it did, just a little bit.
Right now Sephora has labeled this as Beauty Insider exclusive and describes the scent as an "uplifting, unique floral" with notes of bergamot, dewy greens, cucumber, lily, ylang yland and violet. So far, mama like. How about you? Here are a few more details from Sephora:
This "in-spa-rational" fragrance captures the essence of Bliss spas: the best possible feeling in the world. It's a mood-boosting fragrance with a vibe that's fresh, hip, and modern. This scent is light enough to spritz every day for a signature fragrance—but exceptional enough to wear on special occasions. A fabulous French perfumer and longtime Bliss client formulated this beautiful blend with notes of vibrant citrus and dewy greens.
Could the fabulous French perfumer be the same one behind Colette's perfume oil? All I know is that I am very, very intrigued and want to get my hands on this new perfume ASAP!


text:
>>>Full Story
EATONTON, Ga. – The Gatewood Academy athletic department recently announced the addition of former Georgia College women's basketball standout Dominique Huffin to the basketball coaching staff for the Gators.
Huffin spent four seasons at Georgia College, and was the first Peach Belt Conference (PBC) Freshman of the Year in school history. The one-time All-PBC pick finished her career fourth in school history with 1,280 points.
She will assist Melanie Walls, a former assistant coach at Georgia College who now runs the successful girls' basketball program at Gatewood.
For more information on the hire, visit the article in the Eatonton Messanger at http://www.msgr.com/sports/article_b110698a-d36f-11e2-8f91-001a4bcf887a.html.
The Georgia College Department of Athletics, two-time winners of the PBC Commissioner's Cup, sponsors 11 varsity athletic programs at the NCAA Division II level. As a Division II program, Bobcat Athletics prides itself on balancing the life of the student-athlete, evidenced by the teams' multiple appearances in post-season competition as well as documented academic success and community-service involvement. Sign up at @GCBobcats on Twitter and Facebook for up-to-the-minute reports, and visit www.GCBobcats.com for more information, and to nominate your favorite former Bobcats and Colonials to the GC Athletics Hall of Fame.


text:
Broker configuration files contain property settings for configuring a broker. They are kept in a directory whose location depends on the operating system platform you are using; see Appendix A, Platform-Specific Locations of Message Queue Data for details. Message Queue maintains the following broker configuration files:
A default configuration file (default.properties) that is loaded on startup. This file is not editable, but you can read it to determine default settings and find the exact names of properties you want to change.
An installation configuration file (install.properties) containing any properties specified when Message Queue was installed. This file cannot be edited after installation.
A separate instance configuration file (config.properties) for each individual broker instance.
In addition, if you connect broker instances in a cluster, you may need to use a cluster configuration file (cluster.properties) to specify configuration information for the cluster; see Cluster Configuration Properties for more information.
Also, Message Queue makes use of en environment configuration file, imqenv.conf, which is used to provide the locations of external files needed by Message Queue, such as the default Java SE location and the locations of database drivers, JAAS login modules, and so forth.
At startup, the broker merges property values from the various configuration files. As shown in Figure 4–1, the files form a hierarchy in which values specified in the instance configuration file override those in the installation configuration file, which in turn override those in the default configuration file. At the top of the hierarchy, you can manually override any property values specified in the configuration files by using command line options to the imqbrokerd command.
The first time you run a broker, an instance configuration file is created containing configuration properties for that particular broker instance. The instance configuration file is named config.properties and is located in a directory identified by the name of the broker instance to which it belongs:
(See Appendix A, Platform-Specific Locations of Message Queue Data for the location of the instances directory.) If the file does not yet exist, you must use the -name option when starting the broker (see Broker Utility) to specify an instance name that Message Queue can use to create the file.
The instances/instanceName directory and the instance configuration file are owned by the user who initially started the corresponding broker instance by using the imqbrokerd —name brokerName option. The broker instance must always be restarted by that same user.
The instance configuration file is maintained by the broker instance and is modified when you make configuration changes using Message Queue administration utilities. You can also edit an instance configuration file by hand. To do so, you must be the owner of the instances/instanceName directory or log in as the root user to change the directory's access privileges.
The broker reads its instance configuration file only at startup. To effect any changes to the broker's configuration, you must shut down the broker and then restart it. Property definitions in the config.properties file (or any configuration file) use the following syntax:
propertyName=value [ [,value1] … ]
For example, the following entry specifies that the broker will hold up to 50,000 messages in memory and persistent storage before rejecting additional messages:
The following entry specifies that a new log file will be created once a day (every 86,400 seconds):
See Broker Services and Chapter 16, Broker Properties Reference for information on the available broker configuration properties and their default values.


text:
Physical Sciences
Research Highlights
August 2009
Collision Science
How fast was that ion going when it hit?
Researchers at Pacific Northwest National Laboratory developed a new method that clocks the speed of ions as before and after hitting a thin wall of atoms. By calculating the speed, they can tell how much energy the ion loses in the collision, key information needed for technologies to advance energy, space exploration, and national security. Enlarge Image.
Results: When an ion hits a solid, the ion either knocks the atoms about or the ion transfers energy to electrons. While the first reaction is becoming fairly well understood, the second is less so. But Dr. William Weber and Dr. Yanwen Zhang at Pacific Northwest National Laboratory are working to change that. They recently developed an experimental approach that measures the energy lost to the electrons in the collision, a vital step in understanding what happens to the ion and the material it hits.
Why it matters: While ion collisions may seem the stuff of ivory towers, the new approach has implications for energy, space exploration, and national security. Inside nuclear reactors and nuclear waste, energetic ions are the primary mode of energy dissipation from nuclear reactions and radioactive decay. Understanding how the materials react is key to maintaining today's reactors and designing tomorrow's.
Cosmic radiation, another form of energetic ions in space, is an important consideration in designing materials and advanced electronics used in satellites and other space exploration technologies. In both these cases, the energy transfer to the electrons is not adequately known. Weber and Zhang's research is improving the understanding and modeling of the energy transfer processes in critical materials like silicon carbide.
As to national security, additional experiments using the new method provide insights into how materials give off light, or scintillate, when exposed to radiation. Collaborative work with researchers at Stanford University and a private company are helping identify which materials might be the best for gamma radiation detectors. These scintillation detectors will help find uranium and radionuclides that terrorists might try to bring into the country. The light emission from such radiation detector materials could provide a signature for the type of radioactive material present.
Further, a significant challenge is that testing new detector materials requires a time-consuming and expensive effort to develop growth techniques for large, flawless crystals. With Zhang and Weber's technique, researchers skip that step. Instead, they test with films that are just 15-micrometers thick.
Methods: The researchers found conventional scientific instruments and approaches could not measure the energy lost in the collision. The problem was the ions size and speed. Ions are so small; it would take up to tens of millions of them to cover the length of a dash - now that's small. As to speed, they can go as fast as several millions of miles a minute. So, Zhang and Weber designed their own approach.
To understand the approach, imagine throwing a football through a layer of ping pong balls. The football would start out very quickly, and slow down slightly after passing through the smaller balls.
Much like the football above, a single ion is hurtled at a thin layer of atoms. The speed of the single ion is measured as it moves toward the film and after it passes through. Measuring the difference between the starting and ending speed tells researchers how much energy was lost to the collision.
The researchers used this experimental technique to study the energy transfer between various ions and silicon carbide and zirconium dioxide films. Each measurement recorded 1 million ion events. This work was done at the Department of Energy's EMSL, a national scientific user facility at PNNL.
What's next: Zhang and Weber are working with their colleagues to understand the whole picture of ion-solid interactions, including where the energy transferred to the material goes.
Acknowledgments: DOE's Office of Basic Energy Sciences funded this work by Dr. William Weber and Dr. Yanwen Zhang of PNNL. The work was done in the Department of Energy's EMSL.
Reference: Zhang Y, and WJ Weber. 2009. "Response of Materials to Single Ion Events." Nuclear Instruments and Methods in Physics Research: Section B 267(8-9):1705-1712.
Zhang Y, IT Bae, K Sun, CM Wang, M Ishimaru, Z Zhu, W Jiang, and WJ Weber. 2009. "Damage Profile and Ion Distribution of Slow Heavy Ions in Compounds." Journal of Applied Physics 105(10):104901, 1-12.


text:
The Modern movement in architecture produced a body of work of a scale and impact unprecedented in the history of humankind. Modern architecture was the physical manifestation of a broad social and philosophical movement that forever changed the course of human history. At its best, the Modern movement captured a spirit of progress, openness, and an uplifting of the human condition, offering to convert lofty civic ideals into physical reality. These ideas not only reflected the sweeping social and cultural aspirations of the day, but were also a manifestation of a response to the Enlightenment promise of progress that continues to resonate around the world. It is therefore imperative that we continue to take into account the context and essence of this generative philosophy as we formulate preservation strategies, so that they may yield interventions that both reveal and clarify the meaning of the heritage of the Modern movement.
To read the full article on AIArchitect's website, please click on the link below:


text:
94 N. Main Street, Jasper, GA - (706) 253-2457
Doyle Reynolds
Mr. Doyle E. Reynolds, age 81 of Ball Ground, passed away Monday, Jan. 18, 2010 at his residence.
Mr. Reynolds was a logger and member of Ophir Baptist Church.
Survivors include his wife of 63 years, Lorene Reynolds; children, C.L. (Sandra) Reynolds, Cathey (Larry) Wilkie, Jerry (Sheila) Reynolds, Faye (Randy) Jones, Kay (Johnny) Harris and Penny (Frankie) Cantrell; sisters, Edith Thompson and Edna Padgett; and brother. J.M. Reynolds. Thirteen grandchildren and five great-grandchildren also survive.
The funeral service was held at 2 p.m. Wednesday, Jan. 20 from Mica Baptist Church with the Revs. Clyde Boling and Richard Martin officiating. Interment followed in the church cemetery. Sosebee Funeral Home in charge of funeral arrangements.
www.sosebeefuneralhome. com
Paul Moss
Mr. Paul Moss, age 65 of Canton, Ga., passed away Dec. 21, 2009 at his home.
Survivors include his son, David Moss, Villa Rica, Ga.; sisters, Ruth Poole and Minne Lee Raines, Jasper; brothers, Charles Moss, Winder, and James Moss, Dallas, Ga.; and grandchildren, Nathan and Joe Moss, Canton, and Hayden Banks, Hyrum.
A memorial service was held at 2 p.m. Saturday from Corinth Baptist Church with the Revs. Corey Rich and Larry Holden officiating. Roper Funeral Home of Jasper in charge of the arrangements.
Lula Chumley
Mrs. Lula Chumley age 83 of Jasper, passed away at Wildwood Health Care Thursday, Jan. 14, 2010.
Survivors include her sons and daughters-in-law, Bud and Pat Chumley, Donnie and Shelia Chumley, Lawrence and Jann Chumley and Randy and Becky Chumley, all of Jasper, Charlie and Sue Chumley Marble Hill, Johnny and Sarah Chumley, Talking Rock, and Ronnie and Joyce Chumley, Tate; daughters and sons-in-law, Bernice and Jimmy Fountain, Jasper, and Vernet and Johnny Jarrett, Tate; brothers, Lee Roy and Arthur Lee Simonds, both of Marble Hill; and sisters, Betty Roland, Nelson, and Mozell Nikell, Ohio. Twenty-nine grandchildren and 55 great-grandchildren also survive.
The funeral service was held at 11 a.m. Saturday, Jan. 16 from the Chapel of Cagle Funeral Home with the Revs. Ricky Jarrett and Harold Cantrell officiating. Interment followed in Refuge Baptist Church Cemetery. Pallbearers were: Mark Fountain, Kenny, Lawrence, Jeremy, Josh and Kelley Chumley and Jonathan Jarrett.
John Ray, Sr.
Mr. John Allen Ray, Sr., age 84 of Nelson, passed Sunday evening, Jan. 17, 2010 at Bryan Nursing Center in Canton.
Survivors include his wife, Bessie Ray, Nelson; sons and daughters-in-law, Allen and Pat Ray, Canton, and James and Liz Ray and Chris and Tammy Ray, all of Nelson; daughters, Judy Crowe, Waleska, and Becky Hester, Cumming; brother, Hermon G. Ray, Ball Ground; sister, Clara Mae Wood, Cumming; and sister-in-law, Marie Ray, Maryville, Tn. Ten grandchildren, nine great-grandchildren and several nieces and nephews also survive.
The funeral service was held Wednesday, Jan. 20 at 2 p.m. from the Chapel of Cagle Funeral Home with the Rev. Michael Lusk and Dr. Daniel Ray officiating. Interment followed in Bethesda Baptist Church Cemetery in Nelson. Pallbearers were: Michael Poole, Ken McAfee, Ted Anderson, Travis Smithwick, Christopher Hester, Alfredo Orozcol, Blake Herndon and David Ray.
Paul Ingram
Mr. Paul Ingram, age 88 of Ball Ground, passed away Thursday, Jan. 21, 2010 at Northside Hospital-Cherokee.
Mr. Ingram served in the US Army. He was a WW II veteran, a member of Hopewell Baptist Church and a charter member of Ball Ground Lyons Club.
Survivors include his wife of 62 years, Ruth Ingram, Ball Ground; sons, Aaron (Janice) Ingram, Canton, and Ricky (Glenda) Ingram, Woodstock; and grandchildren, Taylor Ingram and Whitney (Heath) Tippens, all of Canton, and Evan Ingram, Woodstock.
The funeral service was held at 11 a.m. Saturday, Jan. 23 from Hopewell Baptist Church in the Clayton Community with the Revs. Grant Wade and Johnny McPherson officiating. Interment followed in the church cemetery. Donations may be made to Hopewell Baptist Church Cemetery Fund or the Ball Ground Lyons Club.
www.sosebeefuneralhome. com
Jennie Headrick
Mrs. Jennie Lee Headrick, age 50 of Jasper, passed at her residence Saturday, Jan. 16, 2010.
Survivors include her husband, Keith Ray, Jasper; son, Jan Anthony Mullinax, Jasper; brothers, Claude Headrick, Ringgold, Ga., and Ronald and Gerald Headrick, both of Fairmount; and sisters, Pat Blankenship and Libby Patterson, both of Jasper, and Janice Stone, Adairsville.
A memorial service was held Saturday, Jan. 23 at 4 p.m. from the Chapel of Cagle Funeral Home with the Rev. Joey DuBois officiating.
Franklin Lathery, Sr.
Mr. Franklin Lathery Sr., age 69 of Jasper, passed at Embracing Hospice in Cumming, Ga. early on the morning of Jan. 20 2010.
Survivors include his sons and daughters-in-law, Frank, Jr. and Holly Lathery, Ellijay, Daniel Paul, Sr. and Tammy Lathery, Jasper, and Kelly Lathery, Talking Rock; daughters and son-in-law, Glenna and David Newsone, Canton and Katina Welch, Dawsonville; brothers, James Lathery, Woodstock, Ray Lathery, Liberty, In., and Roy Lathery, Connersville, In.; and sisters, Louise Browning Liberty, In., and Jane Nichols, Dahlonega, Ga. Thirteen grandchildren and four great-grandchildren also survive. Mr. Lathery was preceded in death by a daughter, Karen Sue Lathery; and a grandson, Tobi Allen Lathery.
The funeral service was held Saturday, Jan. 23 at 2 p.m. from the Chapel of Cagle Funeral Home with the Rev. Frank Lathery, Jr. officiating. Interment followed in Sunrise Memorial Gardens with Dustin, Winston, David and Dalton Lathery, Beau Welch and Kevin Kinsey serving as pallbearers. The family did accept flowers or memorials may be made to Cagle Funeral Home to assist with the funeral expenses.
Ruthelle Wooten
Mrs. Ruthelle Wooten, age 80 of Fairmount, passed away on Thursday, Jan. 21, 2010 at her residence.
Survivors include her sons and daughter-in-law, Roger and Bonnie Wooten, Ludville, and Stanley Wooten, Fairmount; brothers, Seaborn and D.W. Mullinax, both of Jasper; and sisters: Elsie Eaton, Tate, and Bertha Mullinax, Jasper. Four grandchildren and five great-grandchildren also survive. Mrs. Wooten was preceded in death by her husband, Brooks Wooten; brothers, Dillard and Delmar Mullinax; and sister, Grace Taylor.
The funeral service was held at 2 p.m. on Monday, Jan. 25 from Pleasant Hill Baptist Church. Interment followed in the church cemetery. Pallbearers were: Ricky, Douglas and Mark Mullinax, Wayne Eaton, Jeff Dobbs and Jason Wooten. Cagle Funeral Home in charge of arrangements.
Iva Bannister
Mrs. Iva Jane Bannister age 87 of the Yellow Creek Community, passed Saturday, Jan. 23, 2010 at Brian Nursing Center in Canton.
Survivors include her sons and daughters-in-law, Kenneth Gentry and Linda Cagle, Talking Rock, and Marlon and Mary Gentry, Ball Ground; daughter, Blondine Bannister, Yellow Creek; sister-in-law. Louise Vaughters, Dawsonville; grandchildren, Jason and Denise Gentry, David and Julie Gentry, Gail and Victor Franco, and Kathy Pacheo; granddaughter-in-law, Stacy Gentry; great-grandchildren, Jessica and Austin Franco, Marissa and Lucino Pacheo, Brittany and Haley Phillips and Daniel and Georgia Gentry; and adopted grandson, Roger Green.
The funeral service was held Tuesday, Jan. 26 at 2 p.m. from Juno Baptist Church (Dawson County) with the Revs. Dennis Bottoms and Clyde Boling officiating. Interment followed in the church cemetery. Pallbearers were: Jason Gentry, Russell and Zack Vaughters, David McCord, Calvin Byrd and Jarred Parker. Cagle Funeral Home in charge of arrangements.


text:
Inside NOM's Second Failed "March For Marriage"
Blog ››› ››› LUKE BRINKER
On June 19, the National Organization for Marriage (NOM) held its second March for Marriage - an event that proved to be largely a repeat of last year's march, with dismal attendance, bussed-in supporters, and examples of anti-gay animus on display.
An estimated 2,000 attendees convened at the U.S. Capitol for a rally culminating in a march to the U.S. Supreme Court. As he did for last year's event, anti-equality State Sen. Ruben Diaz (D-NY) bussed in a large group of mostly Spanish-speaking evangelicals from the New York area, after promising rally-goers an expense-free trip to Washington to "visit the monuments." Equality Matters approached several attendees to ask about their reasons for attending the rally and their means of getting there, only to be told that they spoke little English.
Throughout the rally, speakers like Fox News host and former Gov. Mike Huckabee (R-AR), former Sen. Rick Santorum (R-PA) and Archbishop Salvatore Cordileone of San Francisco stressed that the rally was pro-marriage, not anti-anybody. But as others monitoring the event documented, anti-gay animus was clearly on display.
One rally-goer held a sign declaring that people who "embrace homosexuality" do so because they "hate God and love to be sinful," instructing gay people to "repent":
"Repent or perish," another sign ominously warned:
Another attendee's sign denounced "sodomy & abortion" as "wrong":
In an interview with Equality Matters, one attendee predicted "violence" if marriage equality came to pass nationwide. Pressed on whom he thought would perpetrate violence, the man noted that many people are "angry" about same-sex marriage and stated that he didn't want "what homosexuals do" recognized as equal to his marriage:
Amid the vehemently anti-gay speech by many of the rally's rank-and-file attendees, it was easy to lose sight of the prominent role conservative media played in the event - and not just in the form of appearances by speakers like Fox's Huckabee. The Washington Times, in fact, served as official media sponsor for the event. Opening the rally, NOM president Brian Brown praised The Washington Times for partnering with NOM to livestream the event. As Jeremy Hooper noted for GLAAD, the Times' "Advocacy Department" also put together a supplement for the rally cheering on the fight for "traditional marriage." The supplements were in abundant supply at the rally's entrance point:
By the time Huckabee delivered the rally's final speech, many attendees had already wandered away from the event:
During the event, several speakers vowed to continue holding the march each year until marriage equality is defeated. In a poignant - if unwitting - commentary on a cause that continues to bleed support, Diaz praised those attendees who stuck around for the entire program before helping lead the march to the Supreme Court. Ultimately, the march illustrated that for all the fervor of the anti-equality movement, it's a movement that's rapidly running out of gas.
- Posted In
- Diversity & Discrimination, LGBTQ
- Network/Outlet
- Fox News Channel, The Washington Times
- Person
- Mike Huckabee, Brian Brown
Instructions for signing up and claiming your comment history are located here.
Updated rules for commenting are here.


text:
If you're waiting for a parade there ain't none
Sharpen up your spirit of adventure
The fabulous gay way
Hey what's the big idea
I have no ideas, in fact I'm quite bewildered
Now don't get gay with me
Gay, sir
I'm far from gay
Now listen and keep your shirt on
Grown men in a rubber suit
Runnin' around with a young boy
[Verse 1]
Oh shoot, get a load of that fruit
In thigh-high boots, red tighty-whities and blue cat suit
Holy homos
Even the rats know it's tacky
'You ever see me slippin' like that bitch, just smack me'
Posin' Chester, legs open, couldn't stand worse
All was missin' was a bandana and a man purse
Cryin', dyin', laughin' til glands burst
Faster than a speeding glass, bleeding-ass ran first
Fixin' baby hair, messed up wavy curl
Under the cape the back of the S say baby girl
The things some people'll do for fame
It's an herb, it's a lame
It's... a Goddamn shame
Villain willing when them cold streets call
You can keep your hero and hold the meatballs
Worthy title, lock it with pockets on empty
He work harder than a steam engine like John Henry
Turn dirt to dollars like Don Henley
Ugly and still get hollers like Ron Jeremy
At least monetarily terribly
MC's need therapy, it's like a fairy spree
Hit him with a kryptonite brick
Children come and prick his dead body with a stick
Wrote this lyric from in the bed with a chick
She had the tightest grip around the head of my
[Verse 2]
...Bic, now can I get my pen back
Got no enemy, got no friend, black
With the Green Goblin got the Batcave robbed
Bust in Batman's head bobbin', slobbin' Robin's knob
Y'all already got your belts on the floor so
Kick them shits over here and click off the porno
Alfred come home and found them both naked
Handcuffed to each other just as he had suspected
Red and chrome Batmobile, wheelin' and dealin'
Aquaman's sleepin' with the fishes, for real for squealin'
Pss the lo-lo on a seal skin blazer
It's just a little graze from a razor-thin laser
Amazed at all these so-called wannabe players
Showin' off they titballs to all the free-gayers
It's like a leotard fest
How it got started is any retards guess
Regardless, that's they choice, no hate debate
Becomes a problem when they try an attempt to go straight
And raise the monster rate in the whole population
It's starting to affect the super pimpin' occupation
Now, who's the hater, headline the newspaper
Fate of a fake you out caped crusader
Tied to the tracks, make a damn tram derail
Rap is like scam spam Nigerian e-mail
The man with no beard is more weirder than a she-male
Sucker got bagged on a Temazepam street sale
Told 'em one of ours set it up, yeah doubt
Did it like the dirty drawls
Wet 'em up and air it out
You got any money
You got any money
Man you gone crazy
Batman's gay
Bhati boys
DOOM living up to his supervillain status and dissing super-heroes left and right. Plus he hangs out with the Green Goblin.
Batty Boy is an offensive Jamaican patois expression referring to a gay man.
The beat in this track also mimics a dramatic movie scene, with heavy percussion like crash cymbals and trumpets. This fits the theme 'superhero' theme of the song.


text:
WATERPROOF, TEAR PROOF: ULTRA(tm) is a truly unique product consisting of special materials that make it water proof, resilient, and give it a durability that will last for many years. ULTRA(tm) gives you the ability to get maximum exposure out of each card. They are great for restaurant menus, emergency services, insurance cards, business cards and many other creative ideas. ULTRA(tm) is a 10pt thick stock that has the feel and body of a thick 100lb paper stock. It is thinner than a normal cardstock or cover material. Choose from:
Business Cards ||
Door Hangers ||
Flyers, Sell Sheets ||
Postcards ||
Table Tents ||
Trifolds, Bifolds
Please use our menu to the left or the links above to narrow your product wishes.
FYI: 4/0 means full color one side, 4/1 means full color front, one color back and 4/4 means full color both sides.
Don't see what you want, just ask - 216.458.0604
Found 15 product(s) for Full Color Water-Proof, Tear-Proof ULTRA Cards:Trifolds, Bifolds:11x17 (1-15 of 15)


text:
From https://projects.propublica.org/docdollars. © Copyright 2013 Pro Publica Inc.
Payment Disclosure
- $22,180
- paid by GlaxoSmithKline »
- Listed practitioner: THOMAS ANTHONY CIULLA
- Location: INDIANAPOLIS, Ind.
- Payment for: Research
- Payment for: Research
- Reported: Jan. to Dec. 2011 Research
- Search for THOMAS A CIULLA in Prescriber Checkup, our database of prescribing patterns within Medicare's drug program.
Notable drugs produced by GlaxoSmithKline include:
- Advair (asthma, COPD, chronic bronchitis, emphysema)
- Lovaza (high triglyceride levels)
- Flovent (asthma and COPD)
- Avodart (prostate enlargement)
- Ventolin (asthma, bronchospasms, reversible obstructive airway disease)
- Coreg (chronic heart failure, heart attack, hypertension)
- Imigran/Imitrex (migraine, cluster headaches)
- Valtrex (herpes, cold sores)
- Treximet (migraine)
- Votrient (renal cancer, soft-tissue sarcoma)
- Benlysta (lupus)
Important notes
Research payments are distinct from speaking and consulting. The figure listed does not reflect the actual compensation received by the physician listed as the principal investigator.
Payments for clinical studies may include costs associated with patient care, supplies, as well as the time spent by health care professionals treating patients and managing the study.
The reports include both the name of the health provider who performed the service and, when reported, the entity paid. They may be different.
Source: GlaxoSmithKline. ProPublica last downloaded this record on Feb. 11, 2013.
I think this is my doctor — what should I do?
If your provider is listed, it's because a drug company reported paying him or her for promotional activities, meals, travel, educational items, consulting or research. Such payments are legal, but research has shown that drug-company marketing can influence what a doctor prescribes. How you can use this data »


text:
Contact Information:
Gail Gitcho/Pearce: 202-225-4780
Chris Gallegos/Domenici: 202-224-7082
Jude McCartin/Bingaman: 202-224-1804
For immediate release: Wednesday, March 5, 2003
WASHINGTON, D.C. - Wednesday, March 5, 2003 In a bipartisan effort to support New Mexico Tech and Socorro County, Rep. Steve Pearce with Senators Pete Domenici and Jeff Bingaman sent a letter yesterday to Secretary of State Colin Powell asking him to reinstate two Antiterrorism Assistance (ATA) programs at New Mexico Tech that have been slated for elimination.
Until the end of 2002, New Mexico Tech conducted a Rural Border Patrol Operations course and a Hostage Negotiation course for the Department of State's ATA program under a cooperative agreement with Louisiana State University (LSU). At that time, New Mexico Tech received notification that its Hostage Negotiation program was being relocated to Louisiana State University effective January 2003. Then, in January, New Mexico Tech received word from LSU that its Rural Border Patrol Operations program was also in line to be terminated and moved elsewhere.
The Department of State's Antiterrorism Assistance Program was initiated in 1983 as a means of providing specialized training and equipment to nations facing terrorist threats. ATA is actively training police and security forces throughout the world to combat, deter and solve terrorist crimes in their countries.
The lawmakers contend the loss of these programs will have a significant financial impact on New Mexico Tech and the surrounding community, as many of the students who participate in these ATA training programs frequent local businesses and restaurants. In 2002, the university estimates that the two programs had a combined economic impact of $1.9 million on New Mexico Tech and the city of Socorro.
In a letter to Secretary Powell, the New Mexico lawmakers noted that New Mexico Tech has invested significantly in the ATA training program, particularly through the construction of a state-of-the-art small arms range. In addition, they pointed out that New Mexico Tech provides an exclusive training area, which consists of 3,137 acres, for the Rural Border Patrol Operations program - at no cost to the ATA program.
Rep. Pearce said that ATA programs will continue to play a role in enhancing the economy of Socorro County. "In the process," he said, "the program improves both bilateral and international cooperation in the fight against terrorism."
"I do not know of any sound basis for not having these programs continue at New Mexico Tech. This school has built a strong record of being very resourceful in its anti-terrorism and First Responders programs, and we want Secretar Powell to acknowledge that expertise and restore these programs," Domenici said.
"New Mexico Tech has long been leading the way in the fight against terrorism," Bingaman said. "Clearly, the loss of these critical antiterrorism training programs would have severe consequences not just for New Mexico Tech and Socorro County, but also for our nation as a whole. I hope Secretary Powell will work closely with us to reverse this shortsighted decision."
In order to minimize the economic impact on Socorro County, Pearce, Bingaman, and Domenici are urging Secretary Powell to act quickly to reverse the Department of State's decision to terminate New Mexico Tech's ATA programs.


text:
MarabuFineliner GraphixPen Sets
DiversifiedWoodcrafts Fab-LabWorkbenches
Blick ChelseaMetal GalleryFrames
BlickWater-SolubleBlock PrintingInks
BlickPencil Case
UtrechtColor WheelGuide
10% Off Orders of $65 or More + Free Shipping
Available Offers
Today's Deal
Free Shipping
On Orders of $35 or More**
10% Off
Orders of $65 or More*
Use Code: CEUX
*Exclusions apply**After discounts taken
On Orders of $45 or More**
**After discounts taken
Browse more:
Since founding Gamblin Artists Colors, Robert Gamblin has wanted artists to be able to paint freely — to use color and texture without hesitation or reservation. Gamblin 1980 Oil Colors offer artists true color and real value.
Color Swatches created using heavy application/medium application/50% tint and were applied on acrylic primed canvas (7 oz) material.
inorganic, cadmium
cadmium sulfide and cadmium selenide
CdS × CdSe
Cadmium Red is a bright, warm red that ranges in shade from orange-red to maroon and is available in light, medium, and dark versions. It is strong and opaque, with good tinting strength. Cadmium Red dries slowly. It grays down when mixed with white, mixes well with blues to create a range of browns, and mixes well with Cadmium Yellow to create a strong orange. It also works well in neutral mixes. Cadmium pigments have been partially replaced by azo pigments, which are similar in lightfastness to the cadmium colors, cheaper, and non-toxic. Hues vary by brand.
Cadmium Red is usually available in either a pure grade or a cadmium-barium mix. The cadmium-barium mix has the same permanence as pure Cadmium Red, but it has a lower tinting strength.
Cadmium Red is lightfast and permanent in most forms, but like many cadmium pigments, it will fade in fresco or mural painting. Its improved lightfastness has helped it to replace Vermilion on the artist's palette.
Cadmium Red is a known human carcinogen. It is extremely toxic if inhaled and slightly toxic if ingested.
Cadmiums get their names from the Latin word cadmia meaning zinc ore calamine, and the Greek word kadmeia, meaning Cadmean earth, first found near Thebes, the city founded by the Phoenician prince Cadmus. Metallic cadmium was discovered in 1817 by Friedrich Strohmeyer, but Cadmium Red was not introduced until 1907 in Germany.
Cadmium Scarlet, Selenium Red.
This Naphthol Red is a bright deep red with bluish undertones. It has an average drying time.
This Naphthol Red has fair to good lightfastness, not because of its masstone, but because it fades in tints. Not suitable for exterior use.
Naphthol Reds are not considered toxic. They may cause eye, skin, or respiratory irritation. Contact with dry pigment should be avoided.
Naphthal, Naphthol Bordeaux, Naphthol Carbamide, Naphthol Carmine, Permanent Carmine, Permanent Red.
Your cart is currently empty.
Your cart currently contains N item.
Material Safety Data Sheet
® Gamblin is a registered trademark.


text:
Selected poems [of] Thomas Lovell Beddoes
Carcanet Press, 1976 - Poetry - 120 pages
From inside the book
10 pages matching pale in this book
Where's the rest of this book?
Results 1-3 of 10
What people are saying - Write a review
We haven't found any reviews in the usual places.
Juvenilia 181821
Outidana Poems Composed 18215
The Ivory Gate Poems 18309
Common terms and phrases
ADALMAR Alfarabi AMALA Astyages ATHULF Beddoes's blank verse blessed breath Brides brother clouds Darkling Plain dead death Death's Jest-Book doth dream Dream-Pedlary Duke earth Edmund Gosse eternal fair farewell father Floribel flowers ghosts grave H. W. Donner Harpagus hath hear heart heaven HESPERUS Isbrand John Heath-Stubbs Kelsall Kissing Lady laugh leave limbs lines lips live look Lord Alcohol LORD ERNEST Love's methinks moonshine Mordred murder Neophilologica never night nightingale o'er Olivia pale pity play POEMS poetry poison pray Robert Browning round scene shake shalt SIBYLLA SIEGFRIED sigh sing sleep smile soft Song sorrow soul speak spirit star Styx sung sweet tears tell thee There's thine Thomas Lovell Beddoes thou dost Thou hast thou'rt thought to-morrow tomb TORRISMOND Tragedy Tremble Twas voice wee tailor weep Wilt wind WOLFRAM ZIBA


text:
The UK hopes to have 40GW installed offshore by 2030. But according to the UK Offshore Wind Market Study, produced by GL Garrad Hassan and Redpoint, its 2030 offshore capacity could be as low as 12GW with the bulk of this constructed prior to 2020.
Following interviews with developers, manufacturers, financial institutions and government stakeholders, the report lists a number of barriers to the full-implementation of Round 3. These include concerns about a lack of clarity on government policy and the availability of finance.
Others include capacity issues and the lack of supply chain competition — especially with regard to transmission — and difficulties in equity recycling once the project has been completed. This is partly due to a lack of track record for offshore wind technology.
The report says consultees expressed "concerns about the government's long-term commitment to offshore wind and the political uncertainty created by the impending reform of the electricity market. These factors were regarded as the most serious constraints on the rate of offshore wind deployment in the future."
Elsewhere, the report points out concerns over a perception that a reduction in the offshore cost of energy is a prerequisite for investment and government backing. However, the industry said this could lead to a catch-22 situation as long-term political support and investment was needed to bring this about.
Those consulted revealed a scepticism about the availability of finance and new sources of capital. This is exacerbated by "the asymmetry between construction risk and the number of players who can manage these risks effectively, the limited knowledge sharing and cooperation amongst the key players as well as the credit rating agencies treatment of joint venture structures".
Looking into the possibility of the UK's offshore capacity being as low as 12GW, the report says this would be brought about if the government moved away from low-carbon and renewable commitments to focus on competitiveness overseas. It says questions over government commitment remain the biggest barrier to future progress.
However, there is still cause for optimism. Government commitment to EU 2020 targets and the implementation of the electricity market reform could lead to significant investment in offshore technology and infrastructure. This in turn could lead to a reduction in the cost of energy and increased confidence from investors.


text:
Friday, March 16, 2012
Lá Fhéile Pádraig
Indulge me—tomorrow is St. Patrick's Day. I'm half Irish. What can I say?
Why is this such a popular holiday? St. Patrick (c. AD 387-461) is one of the patron saints of Ireland, and was responsible for bringing Christianity to that country. It was made an official feast day in the seventeenth century.
But over the years it has lost its religious associations and is now primarily a secular celebration of Irish culture. Well, maybe, if you believe that the Irish run around in green clothes picking shamrocks and getting drunk, after which they see leprechauns. For all of that, Wikipedia proudly states that it may the most widely celebrated saint's day in the world.
For several years I've taken classes in Irish language with a lovely woman who is over seventy and grew up in Connemara, on the west coast of Ireland, although she's lived in Boston for years. Ask her about St. Patrick's Day and she'll tell you that her people never made much of it. By "her people" she means not the entire population of Ireland but the ones she grew up with in a small town. It was just another feast day, one of many.
Millions of people left Ireland during the Great Famine, when there was no food. Or rather, there was food, but it was promised to the English landlords, and if the tenant farmers didn't deliver, they were thrown off their land. Many died: one of the most moving and disturbing sites I have seen in Ireland is the cemetery at Abbeystrowry, outside of Skibbereen in Co. Cork, where there is a single mass grave for eight thousand people who died during the famine (it may be more—nobody's quite sure). It's about the size of a football field.
A lot of those emigrants from Ireland ended up in the United States, which is why there are so many people of Irish descent here—almost 12% of citizens, according to the Census Bureau. Massachusetts, where I live, has the highest proportion of Irish descendants of any state, closer to 25%. There are still immigrants arriving, and most of the Irish-born people I know go back to Ireland at least once a year. The ties are strong.
I worry about all this because I'm writing a new series about a young American woman who ends up living in Ireland—and not because she wanted to. The thing is, the Irish don't buy many cozies, which is what I write. There is a thriving community of Irish crime writers, but they generally write grittier books. So I don't expect to sell many of my books in Ireland, which means my main audience is American. Of course, it may be an Irish-American audience that likes to fantasize about "going home." Or it may be readers who think they know what Ireland is: shamrocks and leprechauns, and a lot of Guinness.
What do I do? How far do I alter what I know of Ireland (and I'll admit that is limited, having spent maybe a month of my life there) to please American tastes? Do I take out the less pretty parts, or put in things that don't really exist but that Americans want to believe are true? I feel like I'm walking a tightrope: I want to be true to the reality, but I also want to sell books.
Maybe I should offer a quiz: what are the first three things that you think of when someone says Ireland?
41 comments:
- Kath said...
I'd love to see you use the truth. It's always good to learn something new. My sister had a Scots friend who was puzzled by St. Patrick's Day here, the way it's so big and celebratory. He asked if we celebrated St. Andrew's day. Always good to learn.
- March 16, 2012 at 7:37 AM
- Elizabeth Zelvin said...
Green. Me Irish husband (third generation American). And tied for third place, Dublin and James Joyce. My hubby's birthday is on St. Patrick's Day, and you don't know how hard it is to find a card that doesn't feature leprechauns, shamrocks, beer, fake accents, or gold of the end of the rainbow. (In this economy, he doesn't want to hear it!) I say don't phony up the Irish for Americans, but do what more and more of us do in our mysteries when we have our characters talk about how CSI gets everything wrong: tell the truth. Oh, and Himself says the corned beef is authentic, not as Irish but as Irish American: "It was poor people food: they used to pickle it in big barrels, and it was cheap. They didn't eat it in Ireland."
BTW, in more than one of Maeve Binchy's books, she has the Irish being amused and irritated by what the Irish Americans expect to find when they come seeking their roots. Use the reality and the dissonance as conflict and characterization--don't sweep it under the rug.
- March 16, 2012 at 8:37 AM
- Diane said...
I'm with the other two on this. Reality. Life - anywhere - is what it is. I think most of us realize Ireland isn't leprechauns, four leafed clover and Guiness (or not leprechauns, anyway). And it's always good to know what another country is really like.
I, too, have Irish heritage from my maternal grandmother's side. Her maiden name was McGraw. I did some geneology research and found the first McGraw ancester in tis country - Chicago - about 1817. (Grandma's father and brothers ended up as coal miners in a small town in Illinios). So it wasn't the famine that brought him here.
- March 16, 2012 at 11:04 AM
Green grass, stone walls and wonderful music are the first three things I think when someone mentions Ireland. The I go to sheep, knitting, wool, Guiness stew, scones, strong brewed tea, and wicked senses of humor. I hope this helps.
- March 16, 2012 at 11:11 AM
- JJM said...
Green countryside with winding roads and stone houses; a language that sings; and stories told deep into the night. The romantic view, but at least I'm aware of that. If I had been in a cynical mood when I read this (most excellent) essay, I'd have said: famine, English arrogance, and Bridget Cleary.
- March 16, 2012 at 1:35 PM
- Sandra Parshall said...
I think of Erin Hart's mysteries and Master of the Dance. I don't think I have any illusions about the real Ireland (I've read too much Edna O'Brien for any illusions to persist), but I know a lot of people have an idealized image.
- March 16, 2012 at 2:50 PM
- Leslie Budewitz said...
Three things? I think of Guiness, Sister Marguerite (my h.s. French teacher, as Sister of Mercy from Londonderry), and Alice Terry, my Irish great-grandmother. (I do NOT think of my alma mater, Notre Dame -- the sports teams were the Ramblers for decades then got the moniker Irish as a pejorative, and couldn't shake it, so they had to embrace it.)
Some of the characters in Tana French's Faithful Place worked at the Guiness plant. Twas a step up and a great coup in the Place to land a job there.
- March 16, 2012 at 2:58 PM
- Sheila Connolly said...
Thank you all for your comments. I don't want to sugarcoat the country, and I know it has its problems (the rise and fall of the Celtic Tiger is like a condensed mini-version of the US's troubles, leaving Ireland with 14% unemployment and housing values cut in half). But still...there is a magic, a timelessness. One on trip there we kept stumbling across rainbows--yet we saw rain only one day out of ten. By the last rainbow I was saying, "enough already--I get it." It's going to be fun balancing all the bits.
- March 16, 2012 at 10:50 PM
Be truthful. I had lunch at the local Irish pub today. I sat at the bar next to a woman who wants to visit Ireland someday. I told her to travel independently, not with a tour group. That way she would not have to see just touristy sites, shop at touristy stores and eat at touristy restaurants. I suggested renting a cottage and doing her own grocery shopping. I mentioned taking the train north and south of Dublin, visiting the coast. I mentioned visiting my cousins, having dinner at their home, and seeing ancestral farms, places that tourists don't go. I also told her about the Harding Hotel and the Vikings. And your new Irish series! I even wrote down your name and the names of your 3 series on a paper napkin. Anyway, I think you should show the real Ireland. Nothing wrong with that. And I'd like to go back with you again someday!
- March 17, 2012 at 9:05 PM
P.S. And the 3 things: genealogy, green, . . . . does it have to be only 3? Too hard to make a commitment!
- March 17, 2012 at 9:07 PM
I think of the music, the beautiful language and the stone walls. Please don't sugar coat your books. I am ever so tired of wanting to learn the real history and being misled. I am of Irish descent and I have been doing geneology research. I've learned so much and there is so much more to learn. Please, Please don't water it down. Just say it like it is. This Irish American will appreciate it.
- March 18, 2012 at 8:50 PM
1 - green clover
2 - Blarney stone
3 - potatoes
right off the top of my head, but if I think deeper (having never been there but have a tidbit of Irish in me I'm sure),
1 - celtic music and dance
2 - craft items
3 - my American friend who married an Irishman and moved over there and her baking bread.
And just yesterday I learned the significance of wearing green (Catholic) and orange (Protestant). I'd never known the relevance.
- March 24, 2012 at 3:01 PM
cheap lorazepam ativan withdrawal neck pain - street value lorazepam 1mg
- November 12, 2012 at 4:37 PM
generic ativan want buy lorazepam - how to order ativan
- November 13, 2012 at 3:52 AM
buy diazepam buy diazepam from mexico - diazepam valium drug test
- November 13, 2012 at 8:28 AM
zolpidem tartrate 5mg tab zolpidem side effects depression - zolpidem high effects
- November 13, 2012 at 8:45 AM
buy diazepam online buy diazepam online usa 5mg - buy diazepam online usa no prescription
- November 13, 2012 at 10:50 AM
buy valium online how long does 5mg valium effects last - buy valium online paypal
- November 13, 2012 at 12:03 PM
buy zolpidem online zolpidem 3.5 mg dose - zolpidem side effects hair loss
- November 13, 2012 at 10:50 PM
generic ativan 1 mg ativan and alcohol - ativan overdose much
- November 14, 2012 at 1:36 AM
buy diazepam diazepam street value 10mg - valium diazepam usp
- November 14, 2012 at 1:55 AM
xanax online xanax generic good - xanax mexico
- November 14, 2012 at 4:36 AM
buy diazepam online buy diazepam 10mg no prescription - diazepam 5mg drug test
- November 15, 2012 at 6:16 AM
buy generic ativan generic medicine ativan - ativan addiction symptoms
- November 16, 2012 at 2:36 AM
xanax without prescription xanax side effects 0.5 mg - xanax zoloft
- November 16, 2012 at 9:47 PM
buy generic xanax online white round 2mg xanax - xanax withdrawal frequent urination
- November 17, 2012 at 6:39 PM
ambien online without rx ambien side effects rash - 20 mg ambien sleep
- November 18, 2012 at 2:34 PM
buy soma online legitimate online soma - 700 mg carisoprodol safe
- November 19, 2012 at 11:48 AM
soma online buy soma online canadian pharmacy - carisoprodol side effects sweating
- November 19, 2012 at 11:04 PM
buy ambien online ambien dosage insomnia - cash price for ambien cr
- November 20, 2012 at 9:28 AM
soma soma online us - soma drug street price
- November 20, 2012 at 3:17 PM
buy valium from india valium diazepam 5mg side effects - what is valium 5mg
- November 20, 2012 at 7:57 PM
buy cheap soma carisoprodol risks - somanabolic muscle maximizer crack
- November 21, 2012 at 4:03 AM
cheap ambien online celebrex ambien drug interactions - buy brand name ambien online
- November 21, 2012 at 6:18 PM
buy soma online tramadol soma online - somanabolic muscle maximizer vs sixpackshortcuts
- November 21, 2012 at 10:04 PM
buy ambien online when did generic ambien cr become available - ambien side effects talking
- November 22, 2012 at 12:30 PM
buy valium online where to purchase valium online - is 5mg valium a high dose
- November 22, 2012 at 6:49 PM
buy soma carisoprodol prodrug - soma drug half life
- November 22, 2012 at 7:42 PM
valium generic buy valium 20mg online - effects of generic valium
- November 23, 2012 at 6:57 PM
zolpidem 10 mg ambien for pregnant women - ambien withdrawal heart
- November 23, 2012 at 7:20 PM
buy valium online cheap what does generic valium look like pill - valium for sale no prescription
- November 24, 2012 at 9:44 PM


text:
Digitimes has learned from its sources that Acer and Lenovo are preparing to launch Windows 8 tablets in the third quarter of 2012. Windows 8 will hit public beta in February, and is widely expected to reach RTM stage by May. With Windows 8, Microsoft is hoping to finally have a platform capable of taking on iOS in the tablet segment. Windows 8 merges the classical Windows desktop with a full-screen, touch optimized Metro UI, and will power everything from tablets and laptops to traditional desktop PCs.
Although Windows 8 is capable of running on the ARM platform, Acer and Lenovo plan on using Intel's next generation Clover Trail platform for their tablets. As of now, Intel is getting clobbered in the mobile computing segment by ARM, which offers superior performance and power saving. Intel is expected to mount its first serious challenge with Medfield and Clover Trail, which will probably be out by Q3 of 2011. Intel will be demoing smartphones and tablets powered by its new mobile processors at CES 2012.
While the combination of Intel and Windows 8 is expected to offer previously unseen levels of performance and flexibility, the real test for Intel will be power efficiency. Even as mobile computing technology has continued to improve in leaps and bounds, the battery technology has remained practically stagnant. As a result, most mobile devices struggle to cope up with the demands of high speed 3G and 4G data networks and dual-core CPUs.