text:
TurnKey WordPress Appliance is a server appliance for WordPress, a leading blog publishing platform. It is designed to be easy to use and easy to maintain. Security patches are automatically installed. It provides a Web management interface, configuration console, and an AJAX Web shell. To minimize footprint the appliance is built from the ground up with the minimum required components. It runs everywhere thanks to multiple build formats, including an installable live CD, a VMDK with OVF support, and an Amazon EC2 AMI.
Wordpress Video Gallery Plugin lets your Wordpress website embed a high-quality video player which allows you to upload videos of HD quality. You also get widgets like popular, featured, recent, and related, which can be easily managed. Through social sharing buttons, users can share their favorite videos to their friends with ease.
Music Stream Vote is a WordPress plugin and IRC bot which collect votes on what's playing on your IceCast music station. It features polling the IceCast .xspf URL for the current artist and title, announcing track changes in an IRC chat, collecting votes from the chat room and streaming track changes on a WordPress site, and top (n) lists.
OpenOTP Authentication Plugin Wordpress enables strong two factor authentication for admins and users. It displays an overlay on the Challenge-Response session, after filling in the username and password. It supports global, per role, and per user settings configurations. It will transparently handle any OpenOTP Login Mode, including LDAP only, OTP only, and LDAP+OTP.
Jquery Slider Shock is a powerful slider extension which works with any website powered by WordPress or jQuery. It allows you to quickly and easily enrich your site's content by adding text, images, audio, or video from both local sources and external ones such as Flickr or YouTube.
Joomla contact form builder extension is a complicated tool for making submission forms for your Joomla website. It permits you to specify parameters like colors and fonts. It can use a Google map when given an address or geographical coordinates (longitude and latitude), and the user can drag the marker to the required location.


text:
A $30 billion sale of two-year Treasuries today will result in the highest yield in three years, according to pre-auction trading, amid speculation the Federal Reserve is moving closer to raising interest rates.
A gauge of expectations for consumer prices during the next 10 years was near the most in five months before Fed officials speak this week, with markets indicating a 59 percent chance they will boost interest rates by July of next year. Economists say a report on Thursday will show the central bank's preferred measure of inflation—the personal consumption expenditures (PCE) price index—rose to the highest since October 2012. The U.S. is selling $107 billion of coupon-bearing debt this week.
"The auctions this week are going to add pressure to the front end of the curve," said Shirley Tsai, a bond trader at Hontai Life Insurance Co. in Taipei "This week, the core PCE is going to be released, and we expect this data to go higher. We also expect the 10-year break-even rate to go higher gradually."
The benchmark 10-year yield was little changed at 2.62 percent at 6:40 a.m. in London, according to Bloomberg Bond Trader data. The price of the 2.5 percent note maturing in May 2024 was 98 31/32. The yield has increased from 2.48 percent at the end of last month.
Treasury trading volume fell to $192 billion yesterday, the lowest level since May 23 and a third straight daily decline, according to ICAP Plc, the largest inter-dealer broker of U.S. government debt. The average daily volume during the past year is $317 billion.
Two-year notes yielded 0.5 percent in when-issued trading before today's auction, which would be the highest since a sale in May 2011 yielded 0.56 percent. The yield on the current two-year note was little changed today at 0.46 percent.
Investors bid for 3.52 times the amount of notes on offer at the previous auction on May 27, compared with 3.35 in April. Indirect bidders, the category of investors that includes foreign central banks, purchased 18.9 percent, down from 23.4 percent. Direct bidders, non-primary-dealer investors that place their bids directly with the Treasury, purchased 25.2 percent.
"Two-year auction performance has weakened slightly recently," Anshul Pradhan and Vivek Shukla, strategists at Barclays Plc in New York, wrote in an e-mailed note dated yesterday. "Both foreign investor and domestic investment fund demand has declined recently. Despite this, however, broker-dealer takedown is still higher than in 2013."
Looming Supply
The U.S. will sell $35 billion of five-year notes tomorrow and $29 billion of seven-year securities the following day. It will auction $13 billion of two-year floating-rate debt tomorrow.
Japan's 10-year yield was unchanged at 0.58 percent, while Australia's dropped five basis points, or 0.05 percentage point, to 3.65 percent.
The Fed at its June 17-18 meeting reduced monthly debt purchases by $10 billion, to $35 billion, while leaving the target rate for overnight lending between banks in a range of zero to 0.25 percent, where it has been since December 2008.
There's a 59 percent chance the Fed will raise its benchmark rate to at least 0.5 percent by July of next year, based on Fed funds futures yesterday, compared with a 43 percent probability at the end of last month.
The 10-year break-even rate, which measures the difference between yields on benchmark notes and similar-maturity Treasury Inflation Protected Securities, widened to 2.28 percentage points yesterday, the most since Jan. 13. The gauge, which represents the bond market's forecast for the pace of consumer-price increases, has climbed from 2.21 at the end of May.
The Fed's 2 percent annual inflation goal is based on the PCE price index. The gauge increased to 1.8 percent last month, versus 1.6 percent in April, according to a Bloomberg News survey before this week's report.
Philadelphia Fed President Charles Plosser will speak today in New York on the economic outlook and the monetary policy. New York Fed President William Dudley also speaks today.

subset: commoncrawl


text:
Staff Favorites: How We Like Our Mac and Cheese
It should come as no surprise that staff members here at Formaggio Kitchen are pretty passionate about mac and cheese. Everyone has a different take on their favorite – affected by how they had it growing up, pasta shapes and, of course, cheese preferences. As with the grilled cheese survey of a few months ago, I took a little stroll around the shop to see just how varied folks' notion of this classic dish were. Here are the results!
I started in the office where cheesemonger and buyer, Julia, told me that she likes to use a blend of Gruyère and Comté Trois Sapins in her mac and cheese. Her secret? Adding cottage cheese which she blends in a food processor until no lumps remain – she says, that it, "adds a lot of moisture and body while counteracting greasiness." Among the things Julia oversees at the shop is our spice selection – it is fitting then that she finishes off her dish with a nice cracked black pepper or Maras pepper. She chooses not use bread crumbs.
Kendall, manager and buyer, was also in the office at that moment and demurred, stating a strong preference for panko on top of her mac and cheese, dotted with cubes of butter before baking. She likes to use elbows or farfalle (aka bow ties) because they do an excellent job of "catching the sauce" and always uses Brie and a cheddar – plus 6-8 other cheeses. She cites our "cheese bits" bin at the register as an excellent resource for small pieces of good cheese that are perfect for blending and adding complexity.
Classroom coordinator and cheesemonger, Erin, has fond memories of the mac and cheese made by her grandmother. Her preferences were shaped by that version and she stipulates that her ideal mac and cheese is baked, contains a touch of spice and has a crunchy breadcrumb topping. She says, "the gooier the better" and likes to use either elbows or small tubular ziti-esque pasta.
Another breadcrumb devotee is produce buyer, Emily, who is also a brilliant at-home chef (you may be familiar with her recipes in the weekly dinner e-mail that she sends out every Monday). Her pasta preference is for orecchiette, "the little hats," because, "they catch the cheese sauce so well." Emily always uses a blend of different milk types in her mac and cheese – cow, sheep and goat – and always includes a small amount of a washed-rind cheese to give the dish "more body." A recent favorite has been Hooligan from Cato Corner Farm in CT.
Selma is in charge of our accounts, produces delicious chocolate dipped figs for our chocolate case and we are fortunate indeed when she treats us to the scrumptious meze of her native Turkey. Like Emily, she adds heft to her mac and cheese by including a cheese with punch – opting, however, for a blue cheese instead of a washed-rind.
As I left the office to continue research upstairs, I ran into our head chef, Eduardo, who concurred with Selma – a touch of blue cheese "always helps" he said. Eduardo regularly makes mac and cheese for our store dinner and I confess to scanning the shift schedule, cross-referencing it with the dinner menu to see if I will be working on the day he plans to make it. One thing he confided about his famed version of the dish – he always includes some Parmigiano Reggiano. He also likes to use elbows, observing how iconic they are and that you "don't mess with icons." Before returning to the stove, he added that he never uses goat cheese but does like sheep milk cheeses – a brebis for instance – for their "fabulous flavor."
Kurt, our lead cheese buyer and general manager, happened to pass through the kitchen while I was surveying. Although technically on his day off, he had come in, as he often does, to do a couple of hours of office work and place cheese orders. He concurred with Eduardo on pasta type – elbows all the way – and said that his go-to combo cheese-wise is Comté, Gouda and cheddar. Liz, our catering manager, also in the kitchen at that moment, was a third voice in favor of elbows and added her voice to the breadcrumb contingent.
Ana, our talented panini maker, was mid-sandwich-making when I rolled up to her station. Like Liz, she indicated a strong preference for breadcrumbs, adding that Swiss cheese is a must because it is so "melty." On occasion, she also likes to add in a little bit of turkey to her mac and cheese, increasing the heartiness factor.
Moving to the front of the house, I checked in with staff members on the cheese counter. Monger Brad likes fusilli (the corkscrew shaped pasta) for his mac and cheese which he makes with fresh sage and Mornay sauce. He also likes to caramelize onions which, in an interesting twist, he chooses not to mix in with the pasta but instead puts them on top of the dish. He says this allows them to "crisp up when they bake." I thought that sounded pretty delicious. On a final note, Brad added that he likes to use a touch of Cajun seasoning to lend both flavor and color.
Our domestic cheese buyer and runner of marathons, Tripp, told me that he is an equal opportunist as far as mac and cheese is concerned. However, the one thing he did say, was that, like Eduardo, he always uses a bit of Parmigiano Reggiano.
Cave Manager and cheesemonger, Tyler, weighed in with his preferred pasta shapes: garganelli and strozzapretti. He made a mac and cheese we dubbed "Mil Fromages" at the shop a little while back and as the name implies, he included a wide range of cheeses. As such, it is unsurprising that, cheese-wise, he is quite flexible. That said, he did evince a preference for Toma Ala because of its "earth tone and meltability." He also told me that he likes to look for sharp cheeses – something along the lines of Gruyère – when embarking on a mac and cheese adventure.
Moving from the cheese side towards the bakery, I passed by the station of charcutière Julie. On inquiry, Julie said that she is a "purist," in that she doesn't like anything besides cheese sauce in her mac and cheese. She is also a big fan of Eduardo's version because it's "not pasty," like so many out there. She likes small shells for their ability to hold sauce and enjoys a breadcrumb topping too. A touch of cayenne is also desirable for a slight "pungency."
Continuing on into the bakery, I checked in with Alice, our head baker. She is among the devotees with a preference for elbows and a breadcrumb topping. In terms of cheese, she likes to use a combo of cheddar, mozzarella and Monterey Jack. As a final note, Alice added that sometimes she likes to make the dish a little lighter and does this by substituting a bit of tomato sauce for the roux or white sauce.
In the front of the bakery, I ran into Matthew, cheesemonger and coffee buyer, who was chatting with Sandy, our bakery manager, about a new coffee he had brought in and was keen to sample at our coffee station. Matthew added another vote to the tally for shell-shaped pasta, indicating that he likes to add dried pepper too – something like Maras or Urfa – to lend a touch of heat and roastiness to the dish. In terms of cheese, he likes Calcagno (a sheep milk cheese from Sardinia), or a mid-aged goat, "nothing too salty but something full-bodied" – something like U Paese (a goat cheese from Corsica).
When I first brought up mac and cheese, Sandy's first thought was for Eduardo's version, of which she is a big fan. At home, when making the dish herself, she likes to use Comté and occasionally augments it by adding in broccoli or roasted red peppers. One secret tip that I picked up from Sandy was the way she prepares her bread crumbs – she processes them in a food processor with cubes of cold butter. This allows the butter to get thoroughly dispersed through the breadcrumb topping, aiding with both flavor and the crispiness factor. Definitely something to try.
From the bakery, I made my way to the register. There, Serena made my mouth water with a description of mac and cheese that sounded like it belonged on a restaurant menu. She prefers to use penne and a good cheddar in her mac and cheese, mixing in a healthy amount of caramelized onions. The finishing touch? A touch of truffle oil with which she, "anoints the dish at the end or swirls in with the pasta before baking."
Next stop on my tour of the shop was the produce department where I found Hanako, another fan of orecchiette and baked breadcrumb topping. Julio, our produce manager, was also in the house and stated that in addition to an affinity for breadcrumbs and ziti, he likes to top his mac and cheese with a little tomato sauce, enjoying how it melds with the underlying cheese notes.
The visit to produce brought my little mini survey of staffers to a close. It yielded some excellent ideas for further mac and cheese experimentation – from the way Sandy processes her bread crumbs, to Brad's caramelized onion topping. Personally? Some of the variations I have enjoyed and tried in the past have involved adding cubes of Jambon de Paris, mixing in roasted garlic and/or sautéed shallots. In terms of topping, I have gone with pure breadcrumbs and butter – on other occasions, I have mixed in small bacon pieces or grated Parmigiano. Spice-wise, white pepper and grated nutmeg are among those in my go-to recipes. Recently, I shared a B&G Oysters-inspired experiment with toasting orzo which I used in a parm-only version of mac and cheese – toasting pasta was a new and scrumptious variation for me. Going forward, I only envision further delicious experimentation with this classic dish and I hope this helps inspire you too!
A little recap of the ingredients/preferences mentioned by various staff members:
| Cheeses:
Parmigiano Reggiano
| Add-ins:
Spices/herbs used:
Fresh sage
Pasta shapes:
Mary is a cheesemonger and baker at Formaggio Kitchen Cambridge.


text:
what is the difference betmeen i10 magna 1.2L E3 and E4? which is better to use?
Price of Hyundai i10 automatic transmission car
which the latest technology wrt Kappa Vs VTVT
my business is delhi. i am buy car in allahabad. what to do.
Well, all you need to do is to coordinate with the dealership and the RTO to the get the registration process done. Moreover, it will be dependent upon where you will be driving the car, Delhi or Allahbad.
2009 automatic transmission vehicle . all service done by hundai showroom .. km run 100000. how much cost it will fetch?
It will be quite unfair to give the judgement of the price of any used car without knowing the parameters like its variant, physical condition (internal and external), city of registration etc. For this purpose, we have a used car valuation system which will make an efficient car assessment for the calculation of the price estimation of the used car in your city. It will also give you the fair, good and excellent values depending on the car condition you choose. Click here to evaluate your car.
As per the Hyundai i10 manual i10 1.1 irde2 should required 4.2 liter of total coolant mixture in 30:70 coolant:Water ratio. So how much litre of coolant i should add in how much litre of water? and what is the disadvantage of adding more quantity ratio of coolant vs water?
It will help us serve you better content and best deals


text:
Business remains strong for local concrete block manufacturer
ZENDA — Lakes Brick & Block, a concrete block production facility and masonry supply house, has had its fair share of changes since its foundation, but its mission remains the same.
"We are a family-owned business for almost 100 years that strives to supply consumers with top-quality and competitively priced product that will last them years, and in some instances a lifetime," Mark Polyock, tri-owner and general manager of Lakes Brick & Block said.
The business has had three generations of family ownership, a few name changes and gradual expansion since Jacob Polyock founded it in 1914.
Originally, the business's primary source of revenue was the concrete block made onsite. Gradually, the business added an assortment of other masonry supplies to its inventory.
One expansion of product and regional reach came in 1998 when Polyock sold his company, then known as Polyock Brick and Block Company, to Janesville Brick.
With the combining of resources, Janesville Brick was able to expand its concrete block market while Polyock Brick and Block Company expanded its inventory to incorporate clay brick, and eventually stone.�
"This gave us an ability to produce our own concrete block and broaden market share and expand our territory," Dan Kelly, vice president of Janesville Brick said.
Today, manufactured stone, clay brick and paving brick and other masonry supplies bring in nearly half of Lakes Brick & Block's revenue. Concrete block makes up the other half.
On 10 acres of land, Lakes Brick & Block's two-man production crew fills three kilns, each holding 3,000 blocks. There are 90,000 concrete blocks of various sizes ready to go for residential or commercial projects.
The stone, brick and block are used in projects throughout southeastern Wisconsin and northern Illinois. The business has supplied block for several schools in Beloit and the St. Iakovos Retreat Center in Kansasville, Wis.
Polyock, a Zenda native, said he furnishes the block for projects while Janesville Brick furnishes the brick.
The arrangement is economical for both companies, according to Polyock and Kelly.
"We had a really good year over here in Janesville and business is getting stronger over there," Kelly said. "For the most part, it is going really well."


text:
Piment d'Espelette: Harvesting in the Basque Pyrenees
About this time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d'Espelette AOC. Piment d'Espelette (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes. These peppers have a delicate, sweet-fruity flavor and a medium spiciness, a little milder than your average jalapeño. They're most often sold dried, whole or pulverized into a flaky powder.
The Espelette AOC area of the Basque country is very green. The rugged Pyrenees mountains surround rolling hills of farmland dotted with stone houses. On a winding road just outside of the town of Itxassou, we found the Fagaldia farm, a small property with an ancient stone house overlooking a valley. The Fagaldia house, built in the 1400s, is said to be the oldest in the town, but no one knows exactly when it was built. An open barn was filled with bleating sheep guarded by a sleepy dog. Rows of perky piments were growing on a sunny slope just below. We were greeted by the farm's owner, Denise who took over the farm when her brother Pantxix, who restored the medieval farmhouse, was killed in a farm accident. Denise, her husband and her son do most of the work themselves. They care for and milk their sheep and cows, harvest the peppers and process them by hand.
When we arrived, Denise and her mother and neighbor were hard at work in the barn de-stemming and splitting peppers. I'm sure the family assumed we were just taking a look; they seemed surprised when we asked if we could help. Once they realized we were serious, Denise's mother gave each of us an apron, a plastic handled paring knife and a pair of latex gloves. After a quick lesson, we were flying through the peppers. First: remove stem, second: split pepper in half, third: check inside of the pepper for mold or black spots. Bad peppers went into a bucket, good peppers into red plastic crates. I was so impressed that Grandma was splitting peppers without the latex gloves. She was tough; more than once I rubbed my face or my eye without thinking and could feel the pepper burn on my skin.
After being split and checked, the peppers spent some time on racks in the open air and then were taken to a drying room on another farm. Denise said that this dryer was maintained and shared by 5 neighboring farms. The peppers were wheeled into the closet-sized dryer on a speed rack and, when dry, were fed into the hopper of a machine that pulverizes them into tiny flakes. The pink dust clouds rising from the pulverizing machine smelled wonderful but made my eyes water and started a coughing fit that sent me outside to wait by the chickens.
That night we had dinner in the town of Espelette and, needless to say, we had Piment d'Espelette with every dish. While the pepper does add spice, it's a medium, warm, lingering spice and not one that overwhelms the complex and delicate fruity flavor. In the 10 A.O.C. communes, the pepper-crazed locals sprinkle these flavorful flakes into everything. Each local restaurant had a little pot of Espelette pepper next to the salt on each table. Most of them serve a side dish called piperrada, stewed green peppers and onions seasoned with Piment d'Espelette. Main courses regularly found on menus include piperrada with ham or eggs added and Aoxa d'Espelette, a rich veal stew made with onions, fresh peppers and piment. We saw dozens of Espelette pepper flavored foods, including: sausages, jams, cheeses, honey, crackers, macarons, caramels, chocolates and desserts. At home, our favorite uses for Piment d'Espelette are simple. We love a sprinkle of flakes or a smear of puree on omelettes and scrambled eggs, on grilled shrimp or chicken, on green vegetables, in vinaigrettes or on roasted potatoes.
From the pure pepper products Denise makes, we decided to import the pepper flakes, jars of her Piment d'Espelette puree and her marvelous Piment d'Espelette mustard. All three of these have just arrived from France and are on our shelves. Ask one of our staff to open a tin of Piment d'Espelette flakes for you to have a sniff. The scent will give you a hint of the rich depth of flavor of this perfect pepper.
Julie Cappellano is the General Manager and wine buyer at Formaggio Kitchen South End, Boston.


text:
Pio Tosini: A Family Tradition of Prosciutto di Parma
Some months ago, Giovanni Bianchi of the prosciutto curing house, Pio Tosini, visited our shop in Cambridge for a staff tasting. Giovanni's family has been curing prosciutto in the Parma region of Italy since 1905 and today, Giovanni, along with one of his cousins and an uncle, continue the family business.
The tasting had one of the strongest turnouts ever from among staff members – it was the first time we had had someone from one of our prosciutto curing houses visit the shop and everyone was curious and excited. The evening was fascinating and involved some delicious prosciutto tasting, a good amount of talking and lots of questions! At the end of the evening, Giovanni was kind enough to encourage staff members who might be visiting Italy to get in touch and he would be happy to show us around the Pio Tosini facility. Recently, I was fortunate enough to be traveling in the area and took him up on his generous offer.
Langhirano, where Pio Tosini is located, is a town in the heart of the Parma region. Of the roughly 160 producers of Parma prosciutto, approximately 100 of them are located somewhere in or around Langhirano. As we began our visit, Giovanni told us that this is because the town of Langhirano has an excellent microclimate for curing – it is dry and not too foggy in the winter.
Founded by Giovanni's grandfather, Ferrante Tosini, the company is actually named after Ferrante's son, Pio, who began helping with the business after World War I. Pio Tosini has always been based in Langhirano but they moved to their current premises in 1952, beginning with a large brick building that still serves as the final curing space for the hams. En route to our visit, we passed quite a number of other curing facilities but when we saw the Pio Tosini facility, it stood out.
The brick buildings looked sharp and were in excellent condition, the grounds were spotless and well maintained and the company's elegant acorn emblem graced a number of the buildings. This foreshadowed what was to come. The interior of the buildings were just as organized and meticulously clean. The overall impression was one of care and attention to detail.
Giovanni greeted us in his offices where we donned lab coats and paper caps before crossing the courtyard to the actual production space. The tour followed the same path that the legs of ham follow as they go through the curing process. As such, we started in the receiving area where each week, the Pio Tosini team receives and inspects approximately 3,000 hams.
Part of the reason that Pio Tosini's Prosciutto di Parma is more expensive than some of the others we carry is that they pay extra to the slaughtering houses so that they have a right of refusal. If they don't like a leg – it doesn't have ample fat, the quality of the fat is not up to snuff, the leg is not heavy enough or the skin color isn't good – it goes back to the slaughterhouse. Giovanni and/or his cousin are often involved in this process themselves and they always have at least two of the most experienced staff members overseeing the inspection.
Prosciutto di Parma is a DOP product – this means that in order to receive that name, the prosciutto must come from a specified geographic area (in this case, Parma) and must be made in adherence to certain guidelines of preparation and sourcing. Hams that can be considered for the Prosciutto di Parma designation must be a hind leg of a pig that is raised in one of 15 out of the 20 Italian regions. The pigs generally weigh between 180-200 kilograms (as compared to 100-120 kilograms for the pigs used to make jamón Serrano) and Giovanni told me that most of the pigs actually come from the Po Valley area – Reggio, Cremona, Emilia and so forth.
As the legs are being received, they are given some further trimming, are weighed, branded with the Pio Tosini insignia and receive a metal tag that bears the initials "CPP" (this stands for Consorzio del Prosciutto di Parma) and the month/year that the leg was received. This tagging of information is in addition to some that is already on each leg – a tattoo that tells which farm the pig came from and a firebrand that indicates which slaughterhouse it passed through.
Once the legs are received, they are given the first of two saltings. The first salting is applied to the entirety of the ham. This occurs on a Friday and then the legs rest in a large, refrigerated room for 5 days. The day we visited, a Wednesday, the hams were receiving their second salting. First, they are wheeled out of their refrigerated chamber and pass through a machine that massages out any remaining blood. Someone then manually presses out the very last drop in each ham before it passes on to the second salting.
The second salting is the most important of the two. This time the salt is applied solely to the exposed muscle and fat at the large end of the ham. Salt applied there is the only salt that actually permeates the ham and cures it. The salt from the first salting helps give a nice color to the leg and kills any miscreant bacteria on the skin. The second salting is entirely done by either of two mastro salatores at Pio Tosini.
The position of mastro salatore is one of, if not the most important role at Pio Tosini. These "master salters" do something no machine can do – they look at each leg and know where exactly to apply the salt in order to achieve the best possible cure. Computers help them know the percentage of salt they are applying in relation to the weight of the ham but there is no substitute for the experience both by eye and by feel that these men have in terms of judging where and how much salt to apply.
The salt that is used is natural, dry sea salt from southern Italy. A company local to Langhirano buys and processes it specifically for use in the curing process, maintaining a grain size and shape that allows for even curing. At this point, the quantity and quality of the fat (inspected so closely in the receiving process) is instrumental in ensuring an even distribution of the salt in the curing process.
After the second salting, the hams rest in a cool, temperature and humidity controlled room for 19 days. Then, after a total of 24 days from arrival, the salt has been sufficiently absorbed into the ham to make it ready for hanging. At this juncture, the legs are hung in a room ranging in temperature from 1 – 3.5°C until they are three months old. After about 60 days from their arrival at Pio Tosini, the hams will already have begun to shrink sufficiently that it is necessary to trim one of the leg bones that begins to protrude.
From this refrigeration unit, the hams are then moved to a slightly more humid room that ranges in temperature from 1-4.5°C. This part of the process mimics the winter time that the hams would have endured in the days before refrigeration and when curers were dependent on seasonal fluctuations in temperature to work their magic.
The next step in the process is carried out after the salt has fully permeated the muscle of each ham. The legs are washed with hot water to remove a white coating that forms as result of the salt application. After the washing, the hams are hung in a large "pre-curing" room that is cooled only with air conditioning.
When the hams are moved to the final curing hall (it is far too large to call it a room), a lard mixture is applied to the exposed muscle of the ham. A combination of lard, rice flour, salt and pepper, it helps keep the meat tender. This building, the original one built by Giovanni's grandfather in 1952, is laid out on an east-west trajectory so as to capture the breeze that blows from the mountains down to the plains. The building is also set up off the ground more than usual to allow for air to circulate underneath the curing hall. No air conditioning is used and the windows are opened on a controlled basis to allow the hams to cure naturally. As the hams age, they progress down the hall so they are always organized on a chronological basis.
In this final stage, the hams often develop a slight fuzz or growth which is called "rufino," a natural microorganism that grows on prosciutto, much like mold does on cheese in a good cave. Genuine Prosciutto di Parma must be cured for a minimum of 400 days. Pio Tosini cures their legs for a minimum of 500 days, allowing extra time on the bone and extra time for flavor development.
The final step is testing by the prosciutto consortium and it's done in a very unique and traditional way. Testers use sharp pieces of horse bone and insert the bone into five spots on a given prosciutto, smelling the bone quickly after each insertion. They can detect a bad or inferior ham by smell. Why the horse bone? Turns out, horse bones are very porous and so they capture odors very quickly, while also releasing that same odor equally quickly. This means that the testers can capture their smells in rapid succession without having to wait long for the scent of one test to dissipate before moving onto the next. And, the rationale for the five spots? Each spot is near a major vein and it is these spots where it is most likely that any faults will show.
At this stage in the curing process, if blood were left in the ham, it would smell funny. The consortium does random testing so not every ham is tested – Giovanni indicated that roughly 20% of a given batch will be examined and this testing is done when the hams are one year in age. It is only after the legs have passed this test that they can officially be called Prosciutto di Parma.
Giovanni gave me the opportunity to smell a ham with the horse bone and although my nose was nowhere near detecting the fine nuances that I am sure an experienced tester can detect, I was able to get a slightly sweeter smell from the larger center portion of the ham, as compared to a test closer to the bone which had a more savory smell.
At Pio Tosini, unlike other prosciutto curers, they do the subsequent trimming and packaging in house. Most other producers send their hams out for deboning but Giovanni told me that they prefer to do it themselves in order to have greater quality control. Pio Tosini trim their prosciutto a little bit differently than other curing houses – essentially making it friendlier to the monger, waiter or butcher who ends up slicing the ham by setting it up so that they have to do little trimming after opening it, incurring less waste.
After they are trimmed, the side of each leg gets sewn up (this helps us keep the ham together in one piece when we have it on the slicer).
The ham is then pressed into shape.
Lastly, foil is hand-applied to the exposed surfaces and it is vacuum sealed. The legs of prosciutto are then ready for shipment.
This immaculately handled finishing process was only the final brick in the wall. The attention to detail evident at every stage of the process was tremendous and the standards of professionalism and cleanliness were exceptional.
When we were in the final curing hall, Giovanni pointed out several legs of prosciutto that had been earmarked for shipment to the US. It may well have been that I spotted some of the legs that are in the shop today.
I can only say that now, whenever I eat some Pio Tosini prosciutto, I will do so with even greater enjoyment, knowing where they come from – a big thank you to Giovanni and his team for their hospitality!
Mary is a cheesemonger and baker at Formaggio Kitchen Cambridge.


text:
Discussion of everything related to the Theory of Evolution.
Moderator: BioTeam
Evolution of sexual reproduction
I am looking for information on the evolution of sexual reproduction. I have recently come to realize what a novel and complex process this is, especially from an evolutionary standpoint. How is it that we have thousands or perhaps millions of species, each on their own unique evolutionary journey, with each species containing two sexes capable of breeding with each other? Each sex of a particular species has to have their own sexual reproductive systems and mechanisms evolve at the same rate as their counterpart and always remain sexually compatible. And this has to occur in every species as they continually change and evolve into new species. This sound like a very difficult process, but one I haven't heard discussed before. What is the best way of understanding that process?
Re: Evolution of sexual reproduction
Do you also believe multicellularity has to happen all at once?
Living one day at a time;
Enjoying one moment at a time;
Accepting hardships as the pathway to peace;
yeast, single celled eukaryotes, can reproduce by replicating itself, or can switch to utilizing a mating type, with which it can mate with a yeast of the opposite mating type.
I'm sure this isn't the origin of mating types, but it helps to see that sexual reproduction does not require all of the advancements of higher multicellular eukaryotes.
A lot of sexual reproduction does not involve males and females, or separate individuals - neither of those are part of the basic definition.
The first evolutionary step was probably a polyploidy mutation - pairs of chromosomes instead of one. Or a weird plasmid production that made and shared the whole chromosome rather than just part of it.
From a situation where an individual was capable of producing both male and female reproductive structures (hermaphrodites, like many worms today) specialization evolved, where individuals produced only one or the other. In mammals (most vertebrates??) gender is determined by the sex chromosomes. The X is used by both genders, whereas X and Y are needed for the male. The Y is viewed as a deformed X chromosome and has much less information than the X. Presumably, the Y evolved from the X. Since males get one X chromosome, no information is lost in this process. If I made any incorrect assumptions here, someone please correct me.
I still don't think you guys are really understanding my point. I'm not really asking how sexual reproduction originated or how it actually works. Rather I am interested in how sexual compatibility is maintained between the sexes of a species, as a species proceeds down a particular evolutionary path. Consider primates for example. They would have arisen from a single common ancestor. For a new species to develop (I'm assuming a species cannot interbreed with its parent species) would you not have to have simultaneous changes occurring in the reproductive systems of each sex? As you have these primates evolving into separate groups of humans, chimpanzees, gorillas, etc. there would have to be considerable evolution within each species since the biology of each sex is significantly different from its counterpart. Is there some kind of mechanism that would cause the reproductive systems of both sexes to undergo changes that are complementary to each other?
Genders are not separate species - they're just a set of differently- expressed genes amidst a multitude that work exactly the same way. And species arise from populations over time - the idea of a "common ancestor" doesn't really mean there was just one of them.
And once you get male-female genders (the basis of which is purely the types of gametes they make), all of the "rest" of the features still just serve the differences in the gametes.
Remember that populations evolve, not individuals. Therefore, as the population evolves, compatability is automatically maintained. Any individual who cannot mate within the population simply does not pass on his/her genes. According to probability, any beneficial mutation is increased in the population over time, while detrimental mutations are kept at low levels.
Re: Evolution of sexual reproduction
Male and female compatability does evolve together.
I have read a lot of books by Matt Ridley that would help you to understand exactly how in great detail. The best one to read to answer your question would be 'The red Queen'. He details 'sexual selection theory' beautifully and uses a variety of species in order to clearly demonstrate the process.
Obviously an author can write much better than I but from what I can remember (I read the book about 3yrs ago now) sexual selection goes something like:
For example; The peahen chose the peacock for the elaborate and biggest tail feathers around at the time. His genes were therefore, passed on more readily and frequently than those peacocks with less elaboration and length of tail. In the next generation the same thing happened, until it became so elaborate and long that it was almost a disability to the peacock but this was not a priority over passing on his genes to the next generation.
If you already knew this gist of information and were specifically asking about male and female genitalia evolution then Matt Ridley's story went something like this:
Chimps have huge testicles in relation to their body size, whereas gorillas are tiny in proportion to their body mass. This is thought to be due to food. Gorillas find a food source and 'live' in it. Chimps have to keep moving around to find new areas of food. The Gorillas have stable monogamous relations with the females and chase off male sexual rivals. As he can sit quietly in abundance of food and not have to compete to have sex he doesn't have to fornicate very often to ensure passing on his genes and so his testicles do not have to produce as much sperm and so they have evolved in a small relative size. The chimp cannot keep such control over females as they often have to move to find food and on the way she might take the opportunity to fornicate with a rival. The chimps cannot chase off other males from the group because they are needed for protection of the whole group when they encounter predators on their travels. Thus, the chimp testicles are rather large for his body size because there is a lot more competition to pass on his genes so he must have sex exponentially more often than the gorilla to try to gain more chance of this happening.
'The Red Queen' illustrates this process in lots of other areas to, such as the species/disease arms race and I would highly recommend you read it
Who is online
Users browsing this forum: No registered users and 0 guests
© Biology-Online.org. All Rights Reserved. Register | Login | About Us | Contact Us | Link to Us | Privacy Policy |


text:
As part of the Quest (http://ltu.edu/arts_sciences/quest.asp) program, Assistant Professor Shannon Timmons and her students attach sugars to complex molecules produced in nature to create new life-saving drugs to treat illnesses, such as cancer and bacterial infections. Using warfarin, a commonly prescribed anticoagulant also used as a rat poison, they employ organic synthesis and biological catalysts methods to add sugars to promising molecules.
One of sugars added to warfarin created a molecule 100 times more effective in killing cancer cells.
An early recipient was US President Dwight Eisenhower, who was given warfarin after having a heart attack in 1955


text:
Gear Up Minnesota: As a Proud Partner of Minnesota Hockey, Total Hockey is a significant contributor and supporter of Gear Up Minnesota!, an equipment grant program administered by Minnesota Hockey. Alongside the Minnesota Wild Foundation, RBC Wealth Management, and other tremendous corporate and individual donors, we are investing in the future of Minnesota hockey and breaking the barriers to entry into the sport across the state. Further, as part of our in-store Gear Up Minnesota! dollar match, we introduce the concept to the grassroots customer creating awareness of the program and instilling an opportunity for them to make a contribution to the growth of hockey that will directly serve other Minnesotans wanting to play. The overall intent of Gear Up Minnesota! is to provide associations with a recruiting tool to favorably attract more youth players, and to make hockey more accessible for prospective families. Eliminating the hurdle of having to buy equipment for a first –year hockey playing boy or girl is key to allowing new participation. Further, by giving kids use of needed equipment, it helps offsets the costs of youth hockey so associations can make commitments to other endeavors, allocating assets to cover overhead and grow other needed aspects of their hockey programs. Simply put, our donations add more players to associations' rosters, giving access and opportunity for skill development and joy. It also gives new families the ability to budget minimal entry level costs as well as provides a new bonding experience through recreation and love of hockey. Ultimately, Gear Up Minnesota! helps sustain association-based programs assuring vibrant hockey communities.
Annually, Minnesota Hockey associations across the state are asked to submit how their unique ideas have helped shape and extend its base of new Learn To Play level players, as well as explain measurement and retention tools to assure those players are given an opportunity to continue experiencing hockey in a safe, supportive, and fun environment for years to come. The entries are evaluated and selected based on the programs' success and association needs.
Learn to Play: The Total Hockey Learn To Play hockey program is integral to our Grow the Game initiative to advance the sport of hockey through vital support. We have three guiding principles:
To get needed hockey equipment into the hands of families who are yearning for a dynamic, thoughtful and community-based sport for their children, and who otherwise may not know of or have the opportunity.
To collaborate with dedicated volunteers of sustainable local hockey associations and help offset the clubs cost of necessary resources for them to focus on what they do best – coaching and teaching kids how to play hockey while building character and having fun.
To assure a superior in-store experience for the new players by providing access and personalized fitting of quality starter gear for maximum performance and safety on the ice. With these combined efforts, we believe this will contribute to organic hockey membership growth and retention to sustain not only hockey associations, but create more vibrant hockey communities through family recreation, and elevate a quality hockey experience for life-long joy of the game.
We are in our fourth year of giving hockey equipment to deserving associations in the form of vouchers that are redeemed in our store locations for quality protective gear including helmet with cage, shoulder pads, elbow pads, gloves, pants, shin guards and bag. By assuring new players and families receive superior customer service through personalized gear fittings, Total Hockey's experienced staff covers the spectrum from the emotional to the practical considerations of hockey– confidence, peace of mind, and knowledge. Discussions focus on understanding the process of well-fitting gear, safety needs, performance and comfort, assuring the best on ice experience for the beginning player. It also sets the foundation for families to have a one-stop resource for all their equipment and advice as they progress in hockey.
For associations who have the sincere desire to maintain growth and sustain for the long-term, Total Hockey can assist by providing equipment donations in partnership, or introduce specially-priced equipment programs, share recruitment and retention ideas to implement and administer in their home community, give families an opportunity to offset club fees through our Breakaway Rewards while also earning discounts on equipment, and deliver ongoing positive customer experiences in store and through our ecommerce site so families are knowledgeable and confident as they continue in hockey.
The Total Hockey Learn To Play program has removed the barrier for thousands of kids to begin playing and to continue in hockey, while shoring up vital resources for community-based hockey organizations to thrive.


text:
Today's Red Leaf Tea Special
MAPLE SYRUP MATCHA is on sale right now according to the website!! :D
40%OFF on our bestselling matcha teas. Til Monday only :-)
New offer! I know many of you asked for sample size of Matcha. To see how it would sell, I have created a sample size (10g of each) of green tea powder. Perfect product for those that would like to see the difference in matcha quality without full expense of buying 30g of each type.
Let me know what you think.
Also, this weekend on sale: Fig Matcha, Ginger Ale Matcha, and English Toffee Matcha.
Let me know if you have any suggestions for next weekend sale :-)
just ordered my very first matcha (english toffee), thanks for the sale!!
I just got a new great looking tea cups. Really exotic looking. All hand made and hand painted. Check it out:
Just lowered the price for the holidays.
I am not sure if I would get the dolphin or dragon but always loved the peacock too
Also, just added Grapefruit Matcha:
For all those that love our dessert Matcha here's the newest addition –
Butternut Pie Matcha
To make it even more irresistible, this weekend only, it will be at 40% OFF.
Ooooh, exciting!!
Waiting until the next red leaf discount round :)
Which tea would you like me to discount?
Grapefruit or Peanut Butter Pie!
Done. All 3 will be on Sale this weekend starting tomorrow.
Minimum order is 100! (just kidding LOL)
I guess I'm going to have to break my no order rule right now and get some of the grapefruit. I've been waiting for that one. :)
Did you know that recently we have implemented an extra step into making flavored matcha? We sift it before it gets packaged so that when you want to use it, it's already done for you :-)
That's a really good idea. I'll probably still sift my matcha, if for no other reason than it's become habit now and I don't want to get out of the habit when I happen to have an unflavored Matcha.
Thanks for the discount :)
I don't know if it's feasible for Redleaf, but I would love to see some small samplers for the Matcha flavors. I'm sure I'm not the only one that still wants to try at least 10 kinds, but the my wallet does not always give me enough room to do this type of experimentation. I think I will probably end up ordering more because of samplers, because I can try them all and will get hooked on more flavors.


text:
Free Shipping Option X
FREE SHIPPING on all products AUSTRALIA WIDE*. Conditions Apply.
We email you and SMS your tracking number if items are ordered online..
Delivery time will vary from state to state and please note that delievery time is calculated after you have recieved your confirmation of purchase:
1-3 working days
1-3 working days
7 working days
QLD Metro
1-3 working days
QLD Rural
3-7 working days
3 working days
7 working days
1-2 working days
5-7 working days
Your order will most likely take less time to deliver than what we've specified, however you can always choose to upgrade to first class EXPRESS delivery and you will receive your goods quicker and all goods will be covered under insurance.
Prices and availability are subject to change without notice.
Your order will arrive at your selected address in approximately 1 working day after you recieve confirmation (ONLY IF YOU SELECT FIRST CLASS SHIPPING OPTION FLAT FEE $99 - from the time of order for the following states: NSW, QLD, VIC (NOTE IN METRO AREAS ONLY), 4-5 working days for TAS, NT, SA & WA).
If you select local pick-up and installation you will be notified by phone when your purchased items arrive at the local Ozzy tyres store and are ready for installation.
Please include a daytime phone number at the time of checkout.
*Metro Areas Only. Rural and Regional areas will attract an extra shipping cost. Which one of our lovely staff memebers will contact you about prior to shipping.
Additional charges could apply to regional areas for first class EXPRESS delivery.
Please contact firstname.lastname@example.com for any shipping enquiries
Satisfaction Guarantee X
We here at Ozzy pride ourselves on satisfaction guaranteed.
We research the worlds aftermarket wheel and tyre sources to not only find the best to offer but the best prices also. Our repeat business dates back over 25 years and we hope to cater to the people of Australia for another 25 years to come.
We will make sure that all wheels fit correctly and are supplied to the highest standards of satisfactory conditions.
We wrap accordingly and box up all wheels to be delivered safely and accordingly.
We supply all tracking details so that you can track your goods.
We release all goods ASAP and even fit and balance tyres that have been ordered on the same day.
Satisfaction is what drives and we thrive on under promising and over delivering!
We guarantee you will be impressed by our product range, cheap prices, good quality products, expertise advice and quick efficient delivery.
Satisfaction Guaranteed!!
Team Ozzy
Fitment Guarantee X
Ozzy Tyres offers an exclusive fitment guarantee on all wheels purchased at our online and retail stores. This gives you the assurance that the wheels will fit the vehicle safely. If the wheels do not fit then we endeavour to offer you an alternative that will give you the satisfaction you need or give you your money back* Please proceed to checkout and we look forward to seeing your order!…
*Terms and Conditions apply.
|Wheel Brand
|Wheel Model
|Wheel Finish
|Wheel Size
|Wheel Width
|Bolt Pattern
There are no reviews yet.
You may also be interested in the following product(s)
LEXANI LX10 24X9.5 5x108 FULL BLACK WHEEL & TYRE PACKAGEIn StockPRICE: $5420.00DISCOUNTED PRICE : $4065.00
Fitment Guarantee
Fitment Guarantee
Ozzy Tyres offers an exclusive fitment guarantee on all wheel/tyres purchased at our online and retail stores. This gives you the assurance that the wheels will fit the vehicle safely and in accordance with regulation. If the wheels do not fit then we endeavour to offer you an alternative that will give you the satisfaction you need or give you your money back*.Please proceed to checkout and we look forward to seeing your order!
*Terms and Conditions apply.
Free Installation Kit
Free Installation Kit
The Installation Kit consists of a free set of wheel nuts to suit the vehicle and also a free set of hub centric locating rings. This ensures the wheels are secured safely on the vehicle.
Free Fitting & Balancing On All Wheel Packages*
Free Fitting & Balancing On All Wheel Packages
With all wheel packages, the tyres come ready fitted on the wheels and also balanced.We will supply with the package a free installation kit which consists of wheel nuts and hub locating rings.The wheels are carefully wrapped with specialty bubble wrap and than placed in a double padded cardboard box.The boxes are clean and neat and easy to be moved around.Pretty much you can open the boxes, lift your vehicle up and put the wheels straight on the vehicle.
Please remember all wheel and tyre packages come with a fitment guarantee.
All wheel and tyre sales are looked over by our trained staff before they leave for shipping.If we have any recommended advice than we will contact you.
*All Wheels / Tyres and Packages sent to Fitting Partners will incur a charge for fitting and balancing, Free Fitting and Balancing Applies to all products sent to customers residential address


text:
Detail Images
Current Color
Free 2-Day Shipping on Orders Over $50 Order by 12/20*
Select a Size:Select options
Select a Color:Select options
14 Reviews
- Item #YAK0053
Gearhead Help
- Reviews
What do you think about this product?
Have questions about this product?
Very solid
I purchase these to transport my mountain bike around and so far it's holding up great/
Excellent rack!
- Familiarity: I've put it through the wringer
Great deal on a rack for easy transport! Once the bike is locked in, I feel great about its security! Just bought my second one so I can bring a friends bike along too.
- Familiarity: I've used it several times
Love my Yakima Viper.. Good joice....
Strong and Sturdy
Strong and study but...
I've never worried about my bike coming off and when locked down and giving it the shake test, my car moves more than the bike. My complaint is that the locking mechanism requires the skewer to be shut all the way to lock- this becomes a pain because when you aren't using it you have to tighten it all the way down.
Lasted me years
I have had this viper rack for about 9-10 years now and it still works as well as the day I got it. I have only taken it off my suby 1x to change into my new suby. Other than that it has bared the extreme cold winters in Wisconsin and Minnesota fine and I have never had a problem with it. What I like about it is the nice simple design; no flare. Keeping it simple is Yakima's strong suite. It is easy to lock up and easy to get a fork in and out. I bought a hurricane converter for my Cannondale flash which has a lefty fork and ti works just as good as a traditional fork.
It's okay.
I bought this rack about five years ago. It is pretty sturdy overall and gets the job done, but I find it to be more of a hassle than it's worth. The front rear must be removed and the mount has to be adjusted for each individual bike fork, meaning that if you use many different bikes, it has to be adjusted every time. It is not compatible with thru-axle forks.
I prefer the Yakima Kind Cobra rack over the Viper.
Good Design
I bought 3 of these back in 2000 and they have never failed. Since I do not leave my rack system on my vehicle all the time, the racks look just as good as the day I bought them. The locking system is easy and the clamps are super strong. The bikes do not wiggle. Yakima makes great products, this one is not an exception.
Viper bike mount
Classic, thoughtful Yakima design. Easy to install, and good for most any bike out there.
Viper accommodates both a road bike and a mountain bike with disk brake caliper just as advertised. It's easy to install and use. I'm impressed by its rock-solid performance.
viper mount
just put these on and they work great they are rock solid and i wouldnt even know the bikes were up there if it was not for the wind noise but i dynamated my roof and that took care of that
Yakima Viper Roof Bike mount
Yakima makes the best roof carrying bike systems on the market. I have used them exclusively for over 20 years. I needed a new style to accommodate the beefier dropouts on today's new forks, and the Viper fills the bill ideally. It is the best thought out and most secure Yakima mount yet.
What's to say
They are just locks...=) it's nice to have one key that locks everything up.
simple...yet bomber
Although newer designs are getting fancier, this rack has treated me well for years. Great for keeping clearance height to a minimum on taller vehicles as well.
Viper Bike Mount
Having a low car, this bike mount stabilizes my bike nicely without any top heavy feeling or wobble. It is quick to use and has a nice low profile.
My son has a 16" wheel bicycle. I was...
My son has a 16" wheel bicycle. I was wondering if the Viper Bike Mount would work? I know that I will have to remove his front wheel, which is no big deal. I just want a rack that can be universally used with the different bikes we have in the family. Thanks.
It will work just fine with a 16" bike. When my kids were younger I put a 12" bike on this rack. Now we take their 20" bmx'ers with us camping all the time using this rack.
I have used Thule Bike Racks and Rocky Mtn...
I have used Thule Bike Racks and Rocky Mtn racks and have dropped bikes on the roof with both. What makes this roof rack any different? Does it fit Thule Bars?
I think it's pretty comparable to similar Thule or Rocky Mtn model racks. It will fit both round and square bars.
I have a Yakima rack bar specific to Subaru....
I have a Yakima rack bar specific to Subaru. It is crescent shaped and tapered. Are there bike mounts that fit the bar? I have noticed that the mounts displayed are attached to round bars.
This rack only fits round or square bars, so no factory or even the Subaru/Yakima bars. Subaru might offer a similar version for their bars, so check with your dealers, or go with a rack that can fit factory bars.
i have a 2002 mercedes benz ml 500...will...
i have a 2002 mercedes benz ml 500...will this bike mount fit my truck and if not which do you recommend? thanks
The Viper is a roof mount fork rack. Unless you plan on decking out your vehicle with cross bars and towers, this isn't the rack for you.The Yakima King Joe 3 is the rack for you:http://www.backcountry.com/store/YAK0179/Yakima-King-Joe-3.html


text:
House-Mouse Designs - Cross Stitch Patterns & Kits
If you don't see what you're looking for, make a Special Request and let us find it for you!
Don't miss any of our special sales or offers! Sign up for our Weekly Ad today!
Cross Stitch, Fabric, Floss, Thread, Rubber Stamps and Dies


text:
10 in. Pink Silk Peony Bouquet
- Bouquet includes 5 silk peonies
- Fake flowers save money and stress
- Pink peonies measure approx. 10 in.- size may vary slightly
We have many ways to help make dream designs come to fruition.
Whether you want to see different ways of tying a sash for your chair or learn how to find the correct tablecloth size,
we have made many different videos and tools to share our expertise with you.
Tablecloth Sizing Widget
Available exclusively at LinenTablecloth.com, this easy-to-use tool allows you to view all of our different tablecloth sizes
on the most widely used table sizes in the industry.
We also have sizing charts available if you are not using a flash enabled device.
Click here to view our tablecloth sizing widget & charts
Event Layout Planning Tool
Our newest addition! The event layout planning tool allows you to recreate a digital space of your event venue so that
you may choose where you would like all of your banquet tables to be placed - and even label them so you know who will sit where!
To make it even better, you can print out your event layout to bring with you when you start setting up!
Click here to start creating your event's layout now!
Instructional Videos
We have many tutorial videos ranging from how to make elegant napkin folds to how to choose the correct chair cover.
These videos can be found on our site, and on our YouTube channel.
Click here to view our on-site instructional videos
Click here to view our YouTube channel for even more helpful tutorials
Customer Service
As always, if you need any extra help when choosing your table linens, you can contact our knowledgeable customer service representatives.
Customer Service is available Monday through Friday from 6am - 4:30pm PST (9a - 7:30pm EST)
Fax: 503-345-9604
Live Chat
Email: email@example.com
14 x 108 in. Champagne Peony Table RunnerSpecial Price $11.70 Regular Price $14.99
Purple & Fuchsia Silk Peony BouquetSpecial Price $0.52 Regular Price $7.99
10 in. Tiffany Blue Silk Peony BouquetSpecial Price $0.89 Regular Price $8.99


text:
Best of The Gazette, Nov. 5, 2013: Country, cheerleaders and changing colors
The Gazette publishes a lot of news in a week. Combine that with all the distractions a weekend brings, and that means there's a good chance you might have missed some important stories. Here's a summary of some of The Gazette's best content from the last seven days:
After rehab, houses help addicts learn to live sober
Sober living houses offer a long-term, relatively inexpensive solution for recovering addicts looking to live clean. With only three such houses in Rock County, experts say there aren't nearly enough. "We wish that we could have 20 of these houses," said Dick Lynes of Lazarus House, a sober living home. "Unfortunately, financing … makes it impossible to do so."
Local guitar boy headed to Texaco Country Showdown nationals
Zach Molitor, 17, just learned how to make a Fender Telecaster guitar twang three years ago. Yet the Milton High School senior has beat out over 50,000 competitors to play in the Texaco Country Showdown's National Championship at the Ryman Auditorium in Nashville, Tenn., on Jan. 16. Yes, that's the home of The Grand Ole Opry. "I don't even think about it," he said. "I can't because it just doesn't seem real right now."
Homebody: Whitewater suits Minett just fine
Whitewater native Lou Minett is wrapping up a fine four-year career with UW-Whitewater football. It didn't have to be that way. He lived in Kenosha and Illinois before moving to Whitewater to live with his grandparents when he was entering the sixth grade. "It was one of the best decisions I ever made," Minett said about his childhood move.
Go Pack go! The history of Packers cheerleaders
Green Bay is one of six franchises in the National Football League without an official cheerleading squad, Bob McGinn of the Milwaukee Journal Sentinel writes. Not that the Packers never tried to field such a team. The Green Bay Sideliners wore go-go boots and short shorts at Lambeau Field in the mid '80s. But the Packers got out of the cheerleading business in January 1987 and have no intentions of getting back in, instead relying on cheerleaders from nearby St. Norbert College and UW-Green Bay.
Our Views: Five reasons to back global outreach in Janesville education
Critics wonder whether the costs of the Janesville International Education Program will outweigh the benefits. They argue the drive to bring foreign students to Janesville schools diverts focus from Janesville's children. They are wrong, The Gazette Editorial Board writes. And recent Gazette coverage of the topic provides more evidence about why Janesville's outreach program merits support.
Editor's Views: Changes to website mean fewer but better comments
The loudest and most consistent complaints about the old Gazettextra.com involved reader comments at the ends of stories. In the old world, we allowed anyone to comment anonymously, Gazette Editor Scott Angus writes. Stories generated about 5,000 comments a month, many of which were downright nasty and untruthful. Today, only subscribers can comment on the website. This has led to a huge drop in the number of comments, but at the same time, the quality has drastically improved.
Beer, wine festivals abound in November
This week's opening of Wisconsin Brewing Co. in Verona offers a nice segue into several local beer and wine celebrations. Remaining events on the list include the Girlz & Guyz Gray Tie Wine Event, a "Fifty Shades of Grey"-themed wine tasting; the Fall Fest of Ale, the annual fundraiser for the Janesville Kiwanians; and the Armory Fall Wine Fest, a popular wine event in Janesville.
Jefferson supper club reopens with local emphasis
The first sight of the Edgewater Supper Club, an old, wood-clad building along the Rock River in Jefferson, didn't inspire great confidence in Gazette contributor Joan Neeno. Then she opened the door, and the restaurant revealed itself in all its quirky, antique glory. Just use caution if you're tall, because the Edgewater's ceilings are not.
Glen Loyd Video: Rotary Gardens dimming beautifully
Community video blogger Glen Loyd visited Janesville's Rotary Botanical Gardens recently to see it transform during fall. What he found were picturesque scenes of blowing winds and vivid color.
Janice Peterson: Frost brings new beginnings in garden
It's a gift to live in an area with changing seasons, garden blogger Janice Peterson writes. Though the frost brings death to many plants, the transition makes room for new life the following year.
Stand-alone photos for Oct. 2013
Newspaper workers use the term "stand-alone photos" to describe photographs that are displayed on their own and aren't necessarily associated with any stories. These photos document candid slices of life from the community that might otherwise go unrecorded. Changing leaves, costumed kids and farmers at work make up some of The Gazette's best stand-alone photos for October 2013.
PHOTOS: Big Foot spoils Clinton's first home playoff game
The Walworth Big Foot Chiefs, despite being the top seed in their playoff group, had to travel to Clinton for the Cougars' first-ever home playoff game. Once there, the undefeated Chiefs took care of business, winning 38-7. The Gazette was there to capture the action.


text:
Your Views: Wisconsin farmers must face up to effects of climate change
Your report Monday, March 10, that the majority of state farmers are still climate skeptics, while disappointing, is not surprising. As the article says, "It's not a scientific issue, it's a political position." That's sad because it could leave farmers unprepared for the future that awaits us, according to virtually all climate scientists.
And farmers are among the most vulnerable to the impacts of climate change. Between storms, droughts, floods, fires and pestilence, success or failure over time could seem more like a crapshoot than the result of good judgment and a strong work ethic. Despite any doubts, farmers are adapting. But adaptations are going to become more difficult as extreme weather patterns increase, and the stress of weather-related decisions will only increase. At some point, ideology will come face-to-face with reality.
To solve the climate crisis, we must all adapt, in big ways and small, individually and collectively. We must also mitigate, through policies such as a revenue-neutral carbon tax, to break free from fossil fuels and dramatically reduce our carbon emissions. While I don't blame anyone for being skeptical, I do ask that all of us be open to proof, check the science, check our values, and act on our values based on what we've found. We owe this to our descendents. We have a long row to hoe.


text:
Michael Mosby, Williams Bay, WI (1953-2014)
April 17, 1953 - February 7, 2014
Michael Mosby, age 60, of Williams Bay, WI, died Friday, Feb. 7, 2014, at Mercy Hospital in Janesville, WI. Michael was born April 17, 1953, at Lutheran General Hospital in Chicago, IL, to parents, George and Joan (Melgard) Mosby. He was employed as a builder in the construction business.
Michael is survived by his mother, Joan; his sister, Susan Holder of Lake Geneva, WI; his brother, Gregg of Williams Bay, WI; three nieces; two nephews; and two great nieces. Michael was preceded in death by his father, George; a brother, Robert; and a sister, Linda Hayes.
Services for Michael Mosby will be held at 6:30 p.m. Monday, Feb. 10, 2014, at the TOYNTON FUNERAL HOME in Walworth, WI. Visitation will be from 5 until 6:30 p.m. Monday at the FUNERAL HOME.
Memorials may be directed to the family.


text:
Dog shooting leaves wounded spirits on Sharon Street
�JANESVILLE—The owners of two dogs shot by a neighbor on Saturday night are angry and grieving.
The neighbor who shot the dogs was still shaken up hours afterward and appeared to have felt genuinely threatened by the dogs, police said.
One dog is dead, the other is recovering from wounds.
Janesville police Sgt. Mark Ratzlaff said he could remember only one other dog shooting in his 16 years on the force. That was when a police officer shot but did not kill an attacking pit bull in 2005.
Tearful dog owner Maria Ochs said Sunday that the dogs were chasing a squirrel into the neighbor's yard when the shootings occurred. She and her significant other, Matthew Seitz, say their neighbor overreacted to the dogs, which police described as "pit bull type."
"It wasn't the breed," Seitz said. "It was a man who was crazy afraid of dogs."
Police see it differently.
"The dogs were unleashed, left their owner's property and charged toward the man, who retreated into his garage," according to a press release police issued Sunday. "The man felt threatened by the dogs and shot them both. One dog was found dead in the garage. The other fled back to its owner and was taken to a veterinarian."
The release continues: "All shots were fired within the resident's single-car garage, where the resident was cornered."
The shootings took place in the 1400 block of Sharon Street on the city's near-east side around 7:50 p.m.
Ochs said Koda, the dog that survived, is a pit bull. Pepper, who died, was an American Staffordshire Terrier.
Ochs said she had rescued both dogs. One was almost drowned by its owner because it was too small to sell as a fighting dog. The other was owned by a man who used it to breed fighting dogs, Ochs said, but neither animal was ever violent.
Ratzlaff, relaying information from officers who interviewed the participants, said the wife of the man who shot the dogs told police she had been growled at while tending a flowerbed on the property between the two houses.
The family, with several small children, had been concerned, Ratzlaff said.
The husband was working in the yard Saturday and had taken a .380-caliber semiautomatic handgun out of his gun safe because of the presence of the dogs, Ratzlaff said.
Police originally had been told the neighbor had a rifle with him, but he was carrying only the handgun, Ratzlaff said.
"They are running at him, and he has no way of knowing—are they attacking me or are they chasing something else?" Ratzlaff said.
Ochs had a different version: "They were nowhere near him. They didn't attack him. They didn't growl."
Ratzlaff said he is not accusing anyone of lying. He said it's common for people to remember events differently, especially when under stress.
'I feel for them and their loss, but at the same time, this whole thing could've been avoided if you'd just leashed your dog," Ratzlaff said.
City ordinances require dogs to be leashed. Ordinances also forbid discharge of firearms, but that rule does not apply in the case of someone being threatened, Ratzlaff said.
The case was referred to the district attorney for review because of the sensitivity and because it doesn't hurt to have another person review an incident, Ratzlaff said, especially if there's any question of police bias.
Ochs said police were sympathetic to her until a detective arrived and told them that their neighbor was a Christian minister with no criminal record, and he would not be arrested.
"They're trying to make him out to be a good guy, and he's not. He unloaded a clip into these dogs," Ochs said.
Ratzlaff said the man with the gun stayed in his garage to avoid a confrontation with his neighbors but emerged immediately when asked by police.
He shot six times, and all the shell casings were found well inside the garage, which supports his contention that he was in the garage when confronted by the dogs, Ratzlaff said.
Ochs maintains the dogs were shot outside the garage while responding to Seitz's order that they come home.
The neighbor was not at home Sunday and could not be reached for comment.
Ochs said she moved to Janesville from Indiana on July 8 in hopes of improving her family's economic situation. She has a 3-month-old baby and children ages 11 and 16.
Ochs said she had had little contact with her neighbor before Saturday's incident, and she hadn't noticed him carrying a firearm before.
The man once jumped up on his trailer, when the dogs were playing in the yard, in a move Ochs interpreted as overly fearful.
"We put all of our money into this move and starting my job, and now we have to find another place," Ochs said.


text:
restriction analysis
Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.
Moderator: BioTeam
restriction analysis
hello all
i am a new student of molecular biology and i have few things to ask i know these are silly questions to be asked but i am unable to find the answer.
1.how do i interpret the agrose gel result of the PCR and restriction double digestion on the basis of marker.
i really dont know how to do that,i would be really thankful to you all for helping me with this answer.or if you all can send the link of article or book from where i can read all these would also be appreciated.
siddharth sameer
Last edited by JackBean on Sun Jul 15, 2012 11:20 am, edited 1 time in total.
Reason: made the subject more specific
From the gel you simply read sizes of your fragments and then check whether is it the same as expected from in silico/in papiro:) prediction of your restriction.
For that you either
past your sequence into some program and selects appropriate REs and it will show you the result or
make a calculation on paper based on positions where your REs cut.
Cis or trans? That's what matters.
Thankd for ur reply.. but can u explain me in expanded form how to do the restriction analysis.. suppose i have a vector of 3.3kb and if i make the double digestion with Ecor1 and Pm1, What is the ideal thing that I should expect and then compare with the gel electrophoresis,please tell me .... please reply me.. thanks a lot in advance regards
You have to find out, where your REs cut. Let's say it will be in positions 350, 1400 and 3050. Thus you will have fragments 1050 (1400-350), 1650 (3050-1400) and 600 (3300-3050+350).
Cis or trans? That's what matters.
thanks for the reply but i didnt get anything, rather i got confused kindly explain me brefly.. sorry to trouble you, but i am very new to this field
Try to read that:
http://faculty.plattsburgh.edu/donald.s ... stmap.html
Science has proof without any certainty. Creationists have certainty without
any proof. (Ashley Montague)
My nucleotide seuence is of 1428bp and my vector is pPICZalpha A and its about 3,3kb . if i do the restriction digestion with ECOR1 and Kpn1 FOR MY insert (gene of my interest) and my Vector, what is the actual observation I shouls expect... and how do i read or interprate the restriction digestion with molecular marker result.. kindly explain me as I am very new and trubling a lot to find the answer.
thanking you a lot
http://products.invitrogen.com/ivgn/product/V19520 here under vector information find your vector and its restriction http://tools.invitrogen.com/content/sfs ... a_rest.pdf
EcoRI cuts at 1209
KpnI cuts at 1246
I guess these RE places are introduced at the ends of your insert, right? Thus if you ligate it and re-cut, you will get bands of empty vector (3.3 kbp) and insert (1.4 kbp).
Cis or trans? That's what matters.
Re: restriction analysis
thanks a lot I understood little bit , but in my case as told to me that the ordered nucleotide sequence will be incoroporated with the plasmid and then i have to to subclone it into E.coli TOF competent cell and then i have to plate it select for the colonies and then do the mini prep to get the plasmid and then I have to do the pcr... I really didnt understand How can I do the pcr with the plasmid (Although my gene of intreset in there). but my question is if i do by this process and I do the pcr Should I get the band on 1,4kb AND THEN I EXCISE IT AND CARRYOUT MY FURTHER PROCESS: IF i am right kindly tell me or wrong please guide me with your answer. I would be highly obliged to you, I am unableto understnd this concept.
For PCR you need a template = your gene of interest. For this you can use your vector with your gene in it. You design your primers to match the beginning and the end of your gene. Also add the sequence of the restriction sites you want to use, and add GATCTAG to the end of both sides (to give the restriction enzyme space to cut) In this way the rest of the vector is ignored (http://en.wikipedia.org/wiki/Polymerase_chain_reaction) in the process. Use little vector!
You can purify the product (your gene) from agarose gel or use a PCR purification kit (Qiagen for example).
Then you have the gene of interest in your hands.
Add buffer, water and restriction enzyme and leave at 37deg to cut.
Ligate and transform to TOP10 and you are done.
For Agarose gel electrophoresis check: http://en.wikipedia.org/wiki/Gel_electrophoresis
Sorry for using Wiki. It is NOT a source of scientific info, but it can help a lot in understanding stuff and can be a good starting point your search.
Re: restriction analysis
Thanks a lot for your reply one silly doubt once i do the PCR with the vector and then I do the gel electrophoresis , so when I do the gel electrophoresis I should get the band of my desired gene (Suppose my desired gene is of 1428bp) and then I cutthe band and purify it.. is that my cocnecot correct and I shouldget his as a proper result after my pcr.. kindly tell me..
with regards
Who is online
Users browsing this forum: No registered users and 0 guests
© Biology-Online.org. All Rights Reserved. Register | Login | About Us | Contact Us | Link to Us | Privacy Policy |


text:
Garfield Park Conservatory
300 N. Central Park Ave. Chicago, Illinois 60624
(773) 638-1766
Fee: $3 (GPCA Members and Kids 3 and under free)
Age Range: All ages
This annual Halloween-themed event is a unique take on the season. Night dwelling animals such as fruit bats, owls, spiders, and wolves will visit the Conservatory on this special Halloween Night. Come learn about these creatures' special night-time tricks. Boo-grass music, fun planting activities, treats, snack-tivities and more will be provided. Costumes are encouraged! Be sure to join us for a backyard candlelight costume parade at 7:30pm. Members of the Garfield Park Conservatory Alliance receive free admission to the event, and are invited to paint a mini pumpkin to take home.


text:
Janesville School Board learns more about China efforts
JANESVILLE—Superintendent Karen Schulte has responded to calls for more information about her Janesville International Education Program with two lengthy memos and an update for the school board when it meets Tuesday.
The memos include details of an upcoming trip to China by several district staff members and a legal opinion that explains district thinking on the charging of tuition to foreign students.
District legal counsel David Moore wrote in his memo that in his opinion, the district can charge tuition, even though the state constitution states that "district schools shall be free and without charge for tuition."
The state Constitution conflicts with federal law, however, which says the district must charge tuition, and federal law trumps any state law, Moore wrote.
The federal law in question requires that a school district that wants to accept Chinese students must be certified by the Student and Exchange Visitor Program, something for which the district has applied.
Once the district is certified, it can issue certificates of eligibility for student status, which will allow prospective students to complete their applications for F-1 visas that allow them to enter the United States, Moore wrote.
�The F-1 visa requires the foreign students to reimburse the school for the "full, unsubsidized per capita cost of providing education," and that requirement conflicts with the state Constitution, Moore noted.
Moore believes the federal requirement overrules the state constitution, because of the U.S. Constitution's Supremacy Clause.
The U.S. Constitution states that it "shall be the supreme law of the land; and the judges in every state shall be bound thereby, anything in the constitution or laws of any state to the contrary notwithstanding."
But Moore said his argument "is not the proverbial 'slam dunk'" because "the federal law does not require foreign students to come into states and pay tuition, but merely requires that, if they do come, they must pay tuition. However, we have a good argument.
"The worst-case scenario appears to be the possibility that a lawsuit might be instituted against the district for an alleged violation of the state law," Moore continued. "It seems unlikely that such a lawsuit would be commenced by anyone other than a Chinese student or the parent of that student."
Moore wrote it is "highly unlikely that any such suit would ever be filed, let alone successfully prosecuted. In short, our interpretation not only is reasonable, but appears unlikely to be successfully challenged …"
Moore notes that Janesville is not the only school district to run a tuition-charging program for Chinese students.
Moore contacted Newcomb School District in New York, which has run such a program for eight years. The New York state constitution has a provision similar to Wisconsin's, and the Newcomb program relies on the same legal argument that Moore laid out.
The Ladysmith School District in Wisconsin has been charging foreign students $18,900 a year for tuition, fees, room and board, Moore said, and the Ladysmith superintendent told Moore that Ladysmith also operates with the understanding that the F-1 visa requirement must be followed.
Moore's memo does not address the issue of charging more than the district's costs to generate revenue. Schulte said Sunday that the plan remains to generate revenue from the program.
Schulte said that the school board had told her to shoot for extra revenue of $5,000 per student in a deal she had been working on to bring Chinese students here, which ultimately fell through.
Schulte suggested that certain district services the foreign students would receive, such as those from guidance counselors, could be charged as district costs, even though the cost to supply the services—the counselors' compensation—would not increase. Those costs also could be considered revenue, she said.
The state Department of Public Instruction appears to agree with Moore. A department spokesman told The Gazette that "it is the department's understanding that certain visas require tuition to be charged to cover the full costs of education. Under the federal visa process, a school district must determine and charge its full costs of providing an education."
Asked about charging more than the cost of the education, however, spokesman Patrick Gasper had no guidance.
"The district should consult with its legal team to determine the appropriate tuition to charge, taking into consideration state and federal law," Gasper wrote in an email.


text:
Technology, travel and near tragedy
Those of you who read the story in Wednesday's Gazette about the Wisconsin couple whose car got stuck on a closed road, Beartooth Pass near Cody, Wyo., probably consider these two fools and can't see yourselves in such a position.
That might not be fair, however. The couple were leaving Yellowstone National Park on Oct. 28 and dialed in their next hotel stop on their global positioning system device, which took them down that road. Mark and Kristine Wathke missed the sign that said the road was closed for the season. About 35 miles later, they started to see snow, then hit drifts before they decided to turn around. Then, their Kia got stuck.
Before it got dark, Mark walked 30 minutes back down the road but returned when he found no help. By Oct. 30, the couple figured family and friends would realize they were missing and alert rescuers. The Wathkes had just gotten some groceries, but those were running out and by last Saturday night, Nov. 2, they felt hopeless. They figured they'd freeze together in their car and wrote goodbye notes and left cellphone messages for their families.
Fortunately, a rancher who heard they were missing decided to venture down that closed road Monday on his snowmobile. He eventually found and rescued them.
My wife, Cheryl, and I rely on our GPS device whenever we travel these days and did so last month in New England's mountain country. "Ms. Garmin," as we call her, is usually reliable. She's much easier to use than trying to figure out the best route from Point A to Point B on a map. You plug in the next destination and follow her verbal guidance.
The story of the Wathkes reminded me of the time Cheryl and I took a small rental car up Mt. Hood in Oregon one snowy morning a few years ago. We saw other traffic, so I wasn't too concerned about being in wilderness, and little snow was sticking to the pavement. Still, one slick curve could have proven hazardous. Our destination was famous Timberline Lodge, and by the time we made it, several inches of snow blanketed the parking lot. We took a quick tour, skipped our planned breakfast and headed back out.
"Ms. Garmin" did steer us wrong last month in one small community in Maine, however. And last year while leaving San Francisco and crossing the miles-long Bay Bridge, she suggested: "In point four miles, turn left on County A."
"Not, unless, you're ready for a chilly swim," I told Cheryl.
I visited Yellowstone briefly as a teenager, but Cheryl has never been there and would like to see it. Our lessons with our GPS device and the experience of the Wathkes show that while technology can ease such trips and other aspects of life, it still can't always replace common sense. When traveling, it pays to stay alert to construction zones and other local conditions that can catch techno-gadgets unaware. Not doing so could cost you your life.
I'm just glad the Wathkes lived to tell their harrowing tale.
Greg Peck can be reached at (608) 755-8278 or email@example.com. Or follow him on Twitter or Facebook.
Greg Peck can be reached at (608) 755-8278 or email@example.com. Or follow him on Twitter or Facebook.


text:
Composer/musician and amateur photographer. Just released: my 5th album "Distant Horseman", which is a collection of inspiring and memorable instrumental/New Age/Celtic pieces. Available at all online music stores. Stop by for a listen sometime. Click on "Visit My Website". Or visit me at Facebook:Timothy Wenzel: New Age Music Visions Available in most online stores.
Storm Force
Uploaded by: mactoot
Friday December 21, 2012
South Haven, MI (Current Weather Conditions)
Caption: Measured gusts at this lighthouse exceeded 50 kts. The winds were so strong they flattened out even the most powerful waves, which were forecast to be about 20' at this location.
EXIF Data
Manufacturer: Canon
Model: Canon EOS 550D
Orientation: top - left
x-Resolution: 350.00
y-Resolution: 350.00
Resolution Unit: Inch
Software: Digital Photo Professional
Artist: Timothy T Wenzel
YCbCr Positioning: centered
Copyright: 2012 (Photographer) - (Editor)
Compression: JPEG compression
Exposure Time: 1/640 sec.
FNumber: f/6.3
ISO Speed Ratings: 200
Exif Version: Exif Version 2.21
Components Configuration: Y Cb Cr -
Shutter speed: 9.38 EV (APEX: 25, 1/663 sec.)
Aperture: 5.38 EV (f/6.4)
Exposure Bias: 0.00 EV
Flash: Flash did not fire, compulsory flash mode.
Focal Length: 200.0 mm
User Comment:
FlashPixVersion: FlashPix Version 1.0
Color Space: sRGB
PixelXDimension: 4059
PixelYDimension: 2587
Focal Plane x-Resolution: 5728.18
Focal Plane y-Resolution: 5808.40
Focal Plane Resolution Unit: Inch
Custom Rendered: Normal process
Exposure Mode: Auto exposure
White Balance: Auto white balance
Scene Capture Type: Standard
InteroperabilityIndex: R98
InteroperabilityVersion: 0100
RelatedImageWidth: 4059
RelatedImageLength: 2587


text:
Elgin Tobias "Toby" Tschetter, Janesville, WI (1928-2013)
July 18, 1928 - November 5, 2013
Elgin Tobias "Toby" Tschetter, 85, of Janesville, WI, joined his Lord in Heaven on Nov. 5, 2013. Toby loved his Lord with all of his heart and was looking forward to spending eternity with Him. He was born on July 18, 1928, in Oneida, SD, the son of Jacob and Katherine (Stahl) Tschetter. He attended school in Mora, MN, and Huron, SD. Toby served his country in the U.S. Army from 1951 to 1954. He married Ruth Anderson on March 28, 1956, and was employed by General Motors for 39 1/2 years. He was a member of Westside Baptist Church and U.A.W. Local # 95.
Survivors include his wife, Ruth; two children, Ruth Ann (Bruce) Schwalbe of Janesville, and India, Mark (Kristine) Tschetter of Janesville; nine grandchildren: Jason Storbakken, Jacob, Heath, Cole and Sonja Tschetter, Daniel Schwalbe, Rachael Delano, Rebecca Beverly and Elizabeth Schwalbe; eight great-grandchildren; one brother, Arthur (Ethel) Tschetter of Lincoln, NE; two sisters, Violet Vegter of Winter Haven, FL, Doris Bonin of California; many nieces and nephews. He was preceded in death by his parents and one sister, Viola.
Funeral services will be at 11 a.m. Thursday, Nov. 14, 2013, at WESTSIDE BAPTIST CHURCH, 3227 Magnolia Road, Janesville. Pastor Robert Logan will officiate. Visitation will be from 10 until 11 a.m. Thursday at the CHURCH. Entombment will be in Milton Lawns Memorial Park Mausoleum. The family is being assisted by HENKE-CLARSON FUNERAL HOME.
For by grace are ye saved through faith and not of yourselves,
it is the gift of God, not of works lest any man should boast.
Eph. 2: 8-9


text:
Rock County's unemployment rate up in February
MADISON—The unemployment rate in the Janesville metro area increased in February, the Department of Workforce Development reported Wednesday.
Statewide, unemployment rates rose in all 12 metro areas.
The department said the February rate for Rock County—also known as the Janesville Metropolitan Statistical Area—was 8.1 percent, higher than 8.0 percent reported in January but below the 9.4 percent tallied in February 2013.
Overall, the state unemployment rate in February was 7 percent, up from the rate posted in January and down from the 7.9 percent posted in February 2013, the department reported.
Of the 32 Wisconsin cities with at least 25,000 people, unemployment rates increased in all but two.
Among counties, Rock County had the 29th-highest rate, while Dane County had the lowest at 4.6 percent.
Walworth County had a February unemployment rate of 7.5 percent, while Green and Jefferson counties had rates of 6.6 percent and 7.6 percent, respectively. January-February rates increased in all but three of Wisconsin's counties.
Among individual cities, Janesville's rate of 8.5 percent in February was the ninth-highest in the state.
With a February unemployment rate of 10.6 percent, Beloit had the second-highest rate among Wisconsin cities. It trailed only Racine and its February unemployment rate of 11.5 percent.
Local unemployment rates are not seasonally adjusted.


text:
MCU-based LED drivers inspire designs
1 Comment
Ever increasing energy costs and the global debate about environmental pollution is making society more conscious about the need for adapting its energy consumption behavior accordingly. One obvious way is to use fewer energy guzzling gadgets wherever possible. In addition, government regulations around the world are enforcing energy saving measures through the step by step banning of inefficient light sources, such as incandescent lamps, compelling the industry to invest in developing alternative energy efficient light sources.
The lighting market trend today is defined by LED technology which offers significant advantages over traditional light sources. LEDs are known for their low power consumption and long life cycle. Technological advances in the past decade have continually improved the luminous efficacy (Lumen/Watt) of LEDs and their productions costs are getting lower. These technical features, catalyzed by economic, ecologic, and political constraints for the industry, are boosting the spread of LEDs in the lighting industry at a rapid rate.
For Renesas Electronics, the lighting segment is one of the key markets with an increasing focus worldwide. Renesas offers a wide range of dedicated, advanced semiconductor components for lighting applications. The spectrum ranges from its latest RL78/I1A MCU ASSP family through to discrete LED driver ICs like the R2A20134 and the R2A20135, and include a wide variety of MOSFETs and optocouplers supplemented by lighting specialized communication solutions. These products cover all aspects of the design of LED lighting, replacing incandescent bulbs and fluorescent tubes not only in commercial indoor and outdoor event lighting but also for architectural, street, and domestic lighting applications.
This article outlines briefly RL78/I1A MCU ASSP features specifically for lighting applications, its development tools, and the technology outlook. The discrete LED driver ICs R2A20134, R2A20135, and other components are not discussed further here.


text:
Boys hockey: Bluebirds pound Purple Knights
The Janesville Bluebirds started quickly Saturday against the Beloit Memorial Purple Knights, outshooting Beloit 12-4 and scoring two goals within the first eight minutes of play, to break a five-game losing streak with a 6-0 decision over their Big Eight rivals.
Janesville (6-8-1, 4-3-1 Big Eight) hadn't won since a 14-0 drubbing of the Madison La Follette/Madison East co-op team on Dec. 19.
Connor Perkins, Janesville's leading scorer, was first to light the lamp at the 5:24 mark off an assist from Sam Iverson. Tyler Perkins followed shortly thereafter with an unassisted power-play goal at 7:54. Connor Perkins and Tyler Perkins each tallied another goal and added an assist.
Michael MacDougall stopped 15 shots in the Bluebird win. Janesville next hosts Brookfield/Catholic Memorial at 7 p.m. Tuesday.


text:
Loraine A. Steinbicer, Delavan, WI (1928-2013)
April 21, 1928 - October 20, 2013
Loraine A. Steinbicer, age 85, of Delavan, WI, went home to be with our Lord Sunday, Oct. 20, 2013. She was born on April 21, 1928, in Chicago, IL, to Roy and Lola (Dyer) Delap. Loraine was united in marriage to Robert Steinbicer on May 14, 1949, at the First Baptist Church in Elkhorn, WI. Robert preceded Loraine in death on Dec. 23, 1996. Loraine was the longest and a very active member of the East Delavan Baptist Church for over 55 years. She loved sewing, bowling, and being with family.
Loraine is survived by her four daughters: Judy (Nancy Faber) Steinbicer, Jeri (Max) Kurz, Joan (Peter) Chojnowski, and Joy (Karelyn Pangborn) Steinbicer; her two grandchildren, Leigh Nieuwenhuis-Cooke and Jamie Chojnowski; and one great-grandson, Ethan Robert Cooke. Loraine was preceded in death by her parents and husband, Robert.
Funeral services will be held at 11 a.m. on Monday, Oct. 28, 2013, at the EAST DELAVAN BAPTIST CHURCH. Rev. Steve Hollenbeck will be officiating. Visitation will be from 3 until 5 p.m. on Sunday, Oct. 27, 2013, at MONROE FUNERAL HOME in Delavan, WI. Interment will be at East Delavan Union Cemetery. MONROE FUNERAL HOME is assisting the family. Visit us at monroefh.com.
With the passing of Loraine, it ends the era for
the Delap and Steinbicer family.


text:
Face Wash
Readers are required to have a valid Facebook account to comment on this story. We welcome your opinions to allow a healthy debate. We want our readers to be responsible while commenting and to consider how their views could be received by others. Please be polite and do not use swear words or crude or sexual language or defamatory words. FMT also holds the right to remove comments that violate the letter or spirit of the general commenting rules.The views expressed in the contents are those of our users and do not necessarily reflect the views of FMT.
Home | About Us | Disclaimers / Copyright | Advertise | Contact Us | Copyright (C) 2009-2016 MToday News Sdn. Bhd. All Rights Reserved.