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1 October 2006
Student to engineer
Should the teaching of process control be changed?
By Thomas F. Edgar
Part 1 of a two-part series
Let's face it, even under the best circumstances engineering graduates today face a daunting task taking on the massive responsibilities waiting for them in the automation industry. But the underlying debate among academics and those in industry is: Are graduates getting the correct education?
Students trained in chemical engineering are typically not well prepared to support process control in industrial chemical plants, said Eli Lilly's Joseph Alford, especially regarding batch processes, which has been the focus of most of his career. Alford said he checked with engineers who have graduated at different time periods over the past 30 years, and the story is usually the same: Their process control course (typically required for a B.S. chemical engineering degree) is full of content regarding Laplace transforms, frequency domain analysis, Bode diagrams, and root locus, Nyquist, Routh, and other stability algorithms, which they rarely use once they start a job. In addition, these engineers report getting very little practice in practical loop tuning, valve selection, loop diagnostics, and dealing with non-steady state processes in their process control course. It seems most process control courses rely heavily on steady-state continuous kinds of processes (e.g., petrochemicals) that dominated the chemical industry 30 to 60 years ago, but are not a good fit for the extensive use of non-steady state, multi-step batch processes, and also discrete manufacturing processes, in common use today. While Alford's statement reflects the batch industry, it can also apply throughout automation.
In a paper written for the Chemical Process Control 7 conference, my co-authors and I took the position that B.S. chemical engineering graduates don't make the grade if they cannot operate equipment they design, control processes, or understand the dynamic nature of how a process behaves. The following questions capture the important issues:
(1) What is the industrial view of control education?
(2) What control concepts are most important?
(3) Should there be more emphasis on batch control?
4) What should be the balance of simulation vs. experiments in control education?
(5) How might the future process control course change from its current emphasis?
(6) What topics could be removed?
Traditional process course
One difficulty with the one-semester process control course taught at most schools is its starting point is still the same as it was when the textbook, Process Systems Analysis and Control, by Coughanowr and Koppel first hit the classroom in 1965. In order to incorporate all the advances in control engineering from over the past 40 years (as well as projected developments), considerable streamlining of the existing curriculum must occur. Unfortunately, some instructors still teach the same type of course they had when they were students. We have not adapted the course in a feedforward fashion so it will mesh with technologies encountered in a modern chemical plant.
Topics covered in a typical 15-week undergraduate process control course include dynamic behavior (using Laplace transforms and analytical solutions to ordinary differential equations), physical and empirical modeling, computer simulation, measurement and control hardware technology, basic feedback and feedforward control concepts, and advanced control strategies.
Prior to taking the standard university process control course, students take a mathematics course on solving ordinary differential equations as well as other courses in numerical analysis and mathematical modeling. Laplace transforms are a basic mathematical tool in process control, and the teaching of this subject (along with frequency response) has historically been a major part of a process control course. However, given the emergence of software for linear systems analysis and simulation, the level of emphasis on Laplace transform manipulations should undergo re-evaluation. The early dependence on Laplace transforms arose out of necessity because computational and graphical tools were not available prior to 1990.
Industrial feedback
Fast forward
"While the need for a B.S. graduate to understand Laplace transforms, frequency domain analysis, or relative gain arrays may not appear to be widely applicable, the knowledge of how to control processes using measurement feedback is applicable to most every job a young graduate may encounter and should be considered a basic building block of their education," said Dr. Jim Downs, an engineer at Eastman Chemical. "The new engineer should also understand that process control is a natural extension of material and energy balances, that is, dynamic loops are used to keep the material and energy balances in balance. The practical aspects of process control such as understanding control objectives, how a control strategy fulfills these objectives, how to tune control loops, and understanding dynamic interactions among process variables are often currently learned on the job. The disturbing fact is that many recent graduates feel shortchanged when they learn how critical process control is to their job effectiveness and how little they understand about it from their undergraduate education," he said.
To further illuminate process control skills and concepts that industrial employers find important in a chemical engineering graduate, Ken Muske, a chemical engineering professor at Villanova University, conducted a survey of 34 industrial practitioners working in the systems and control area who represent the biotechnology, pharmaceutical, petroleum and petrochemical, chemical, consumer product, and process control consulting business areas. All ranked a list of 10 skills and concepts in order of importance, with 10 being the most important and 1 being the least important. The following gives the 10 skills and concepts in order with the average 10-1 ranking in parentheses:
(1) Optimization of a process or operation (8.6)
(2) Statistical analysis of data and design of experiments (7.2)
(3) Physical dynamic process models (7.0)
(4) Statistical/Empirical dynamic process models (6.9)
(5) Multivariable interactions and multivariable system analysis (6.6)
(6) Statistical process control and process monitoring (5.3)
(7) Design and tuning of PID loops (5.1)
(8) Nonlinear dynamics and analysis of nonlinear systems (3.9)
(9) Frequency domain analysis (2.4)
(10) Expert systems and artificial intelligence (1.9)
Process economic optimization received the highest average rank, so this skill is clearly valued in a cross-section of industries; however, it is not typically covered in process control courses. Process modeling and identification (items 2-4) may be a skill that should have a stronger emphasis in the process control course. PID loop tuning and design did not rank as high as modeling; engineers from more mature industries and consultants rated this skill highly, while respondents from the biotechnology and pharmaceutical industries ranked it rather low.
Three forms of processing
It is surprising batch processing is not a major emphasis in the typical university process control course because companies use batch processing to manufacture specialty chemicals, metals, electronic materials, ceramics, polymers, food and agricultural materials, biochemicals and pharmaceuticals, multiphase materials/blends, coatings, and composites. These are an extremely broad range of processes and products. Only a few departments report they cover batch process control in any meaningful way.
Batch operational practices and control system design differ markedly from continuous plants. Batch control systems operate at various levels, such as batch sequencing and logic control; control during the batch; run-to-run control, and batch production management scheduling.
A batch processing theme in the control course would emphasize different topics than normally covered. In one case, they would want to learn about discrete logic with PLCs because they would need it for the control steps and for safety interlocks to protect personnel, equipment, and the environment from unsafe conditions. Control during the batch requires treatment of nonlinear fundamental models because there is no steady state to use for linearization. Run-to-run (or batch-to-batch) control comes into play when recipe modifications occur from one run to the next, which is common in specialty chemicals and semiconductor manufacturing. Batch scheduling brings in principles of optimization with continuous and integer variables.
Automation engineers at Lilly said there is a third major area of process control, which deals with the manufacture and inspection of discrete objects (e.g., making/inspecting automobile parts, filling/inspecting insulin vials, etc.). There are sensors and automated process control logic that relate to the inspection (sometimes including weighing) of final discrete parts or products made in some industries. There can be a critical element of high throughput capacity involved, including the need to sense and accept/reject decisions on thousands of components per minute.
Thus, there are three major process control environments in industry: continuous, batch, and discrete event, but the current undergraduate course primarily focuses on just one of the three (continuous). However, adding these topics means some existing content will need to go away.
What can go?
Coursework and real-time automation It is one thing to teach a course in process control, but when you look at the topics covered in automation, it is a whole new world. In the book, The Automation Body of Knowledge, (www.isa.org/link/autoBK) published by ISA, the breadth of topics go far beyond what can be taught in a single process control course, and only two of the seven major headings match process control course topics. While the book covers the main topics in automation today, it contains no content regarding Laplace transforms, Bode diagrams, and root locus. It does explain subjects not covered in the typical undergraduate course, such as digital systems, batch processes, and practical operating issues. The industrial book only presents PID controllers in the time domain, while the academic course presents PID in both the time and frequency domains. In a continuing education environment, it is not critical for an engineer to learn the mathematically rigorous approach. The best approach to covering the topics in the book should come in a continuing education environment after graduation, rather than in an undergraduate class. —Thomas F. Edgar |
In light of the need to add new topics to process control, coverage of topics such as Laplace transforms, analytical solutions to linear differential equations, linear algebra, frequency response, and multiple methods to tune a PID controller probably needs to change. Computer simulation should take a more prominent position compared to theoretical analysis. The availability of commercial simulation software permits new approaches for teaching process control.
Reducing the current course effort on linear systems analysis will rely on using interactive software. It will still be necessary to teach students s-transforms and transfer functions in order to use this software for simulation of closed-loop systems. In using MATLAB Simulink, students find the drag and drop approach for constructing feedback control block diagrams a welcome alternative to writing programs to perform closed-loop simulation.
Chemical engineering students should have the tools so they can develop in their mind a model of how a process should behave, both in the steady state sense and in the dynamic sense, said Brian Ramaker of Shell Oil. The chemical engineering undergraduate curriculum emphasizes time domain ideas: flow rates, residence times, rate constants, etc. This contrasts with electrical engineering where a frequency response of a circuit displayed on an oscilloscope is part of their bread and butter. It makes sense the electrical engineer be taught control concepts in the frequency domain, while chemical engineers learn the same concepts in the time domain. Ramaker and his colleagues at Shell suggest teaching frequency domain analysis and design at the graduate level would work better, while the undergraduate course should tie closely to the time domain.
A related issue in the undergraduate course is the time spent on the design of PID controllers. It is clear from a review of current process control texts there are different ways to tune a PID controller. Methods based on stability considerations alone are generally not satisfactory; available performance-based methods are stable and predictable with respect to the design criteria. The emphasis in tuning should be on load responses, while the tendency in most control textbooks is to focus on set-point changes.
What about the model-based controller design approach presented in control textbooks?
Eastman Chemical control engineers report they receive requests to improve loop tuning online rather than using the step test method, because of time efficiency. Certainly for important loops the step test method works fine. However, when loops are performing poorly, being able to look at the trends and current tuning, and say, "increase the gain," "stretch out the reset," or "this isn't a tuning problem, it's a valve problem," is very important. The industrial impression is graduates have little ability to do such analysis.
Use of simulation
Computer simulation tools are widespread in the industry today. The engineer who knows how to effectively use modeling software has a significant advantage. The skills needed are not the details of syntax and software package familiarity or adeptness in numerical methods. Instead, the stumbling blocks to effective modeling are how to use process design specifications, how to handle trace components that build up to significant amounts within a plant, and how to build models to match process operating data. In addition, dynamic modeling can be very beneficial with steady-state modeling. Typical graduates, however, have little experience writing unsteady state balances and understanding how to use such balances.
If dynamic modeling is covered earlier in the chemical engineering curriculum, the process control instructor could focus on issues such as the extent of required modeling sophistication.
Down the road
The dilemma process control educators face is the breadth of material they can cover in a 12- to 15-week course. So an instructor must perform a delicate balancing act to cover the key ideas as well as optional topics in a single course.
The following is a suggested plan to renovate the undergraduate process control course:
(1) De-emphasize frequency response, but keep Laplace transforms.
(2) Reduce coverage of multiple approaches for PID controller tuning.
(3) Increase use of simulation in sophomore and junior courses.
(4) Introduce a number of short laboratory experiences.
(5) Use case studies to show how process control can solve real engineering problems.
(6) Teach process control in the senior year, given it is valuable integration course with many connections to other chemical engineering courses.
In July, Accreditation Board for Engineering and Technology revised criteria for chemical engineering programs. The proposed criteria state graduates must have sufficient knowledge in the application of these basic sciences to enable graduates to design, analyze, and control complex physical, chemical, and biological processes. It does not require a complete course on process control.
Along those lines, separate process control courses are beginning to disappear in some chemical engineering departments, and this trend will increase in the future. The academic process control and industrial communities need to promote the viability and visibility of process control. Without a solid understanding of the concepts of dynamic systems and feedback control, chemical engineers cannot make a contribution to emerging as well as traditional technologies. Dynamics, feedback, and stability are key intellectual underpinnings arising out of the current control course. If we remove or dilute this perspective in the education of chemical engineering undergraduates, then graduates will not have this unique perspective to offer and will not be valued as highly.
Next: Industry talks back on how, or if, courses should change.
About the author
Thomas F. Edgar is with the Department of Chemical Engineering at the University of Texas-Austin. His e-mail is firstname.lastname@example.com.
Resources: ISA www.isa.org The Automation Body of Knowledge, 2nd edition, Vernon L. Trevathan www.isa.org/link/autoBK New twist in "blending" engineers' careers www.isa.org/link/Blendcareers |
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How do I install a .deb
file via the command line?
Packages are manually installed via the Something along the lines of:
But of course the easiest ways to install a package would be, first, the GUI apps (Synaptic, Software Center, etc..), followed by the terminal commands Since dpkg is the base, you can use it to install packaged directly from the command line. INSTALL A PACKAGE
For example if the package file is called REMOVE A PACKAGE
For example if the package is called |
My favourite is GDebi, available from both terminal/shell or graphical desktop. I usually associate |
Debian (.deb) packages are the packages that are used in Ubuntu. You can install any .deb package in your system. .deb files can generally be installed from your file manager (Nautilus) merely by clicking on them, since file associations with the default installer is already set in Ubuntu. These instructions are for those who wish to install packages from the command-line terminal (Terminal). To install a downloaded Debian (Ubuntu) package (.deb): Open Terminal and type
To remove a Debian (Ubuntu) package (.deb):
To Reconfigure/Repair an installed Debian (Ubuntu) package (.deb):
A handy tip when installing a program like Libreoffice which has multiple .deb files in a folder is to use.
DPKG commands There are 2 Actions, They are dpkg-query, dpkg-deb dpkg-query Actions : To Install a Pacakge Syntax:
To Remove a Package Syntax:
To Remove a Package and its Configuration files Syntax:
To List all Installed Packages Here less = fix in a page to scroll
To check Wether the package installed are not syntax :
To check the Package Wether installed are not and if there is package installed it need to get launched
To see Wether the package installed or not. And this will show the Location were else it have installed Here -S (Captial S) to Search the package installed or not
To install a *.deb Pacakge from a Specified location Here -R is recursive.(Recursively handle all regular files matching pattern *.deb found at specified directories and all of its subdirectories) syntax:
To show the Pacakge details Here -p (small p) will show the pacakge infos syntax:
To View the Content of a Package Here -c (Small c ) is to show the Content Syntax:
To Extract the *.deb Package file. Here -x (Small x) stands for Extract Syntax:
To Extract and display the filenames contained by a package. Here -X (Capital X) Will Display the Content with Extraction Syntax:
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Reconfigure an already installed package. dpkg-reconfigure reconfigures packages after they have already been installed. Pass it the names of a package or packages to reconfigure. It will ask configuration questions, much like when the package was first installed.
This will reconfigure the postifx same as while you installed at first time. Need to know More About dpkg commands ? Have a Look into manual
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subset: commoncrawl


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No, DH definitely doesn't have PTSD. I haven't shared in here, actually, but this summer he was diagnosed with ADHD for the first time (I've always suspected he had it but let him come to his own conclusion about it and he sought out the dx). One thing we both learned from the psych that diagnosed him is that not only do people with ADHD seek out professions and situations with high risk/high stimulation (which I did know) but also that those who have it have much lower rates of PTSD - the theory is that that desire for mental stimulation shields them from the negative effects of PTSD long term. While he definitely had an adjustment period coming back (and who wouldn't?) I don't think he has PTSD and neither does his psych. DH falls into that category of those in the military who seek out the highest level of risk so he really fits that pattern.
Not to say I'm not annoyed at him for picking fights at me last night and blaming me, though (which he is apparently moving on from and ignoring today). I'm always the one who is patient and forgiving, and right now I don't want to be either. DH isn't used to seeing me this way. I'm sure this has far more to do with me than him, but it doesn't mean he's right.


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Rundtur til Roma og omegn: komplett liste
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CROSS LANES, W.Va. -- A doctor who specialized in end-of-life care and his wife were found shot to death in their Cross Lanes home Monday. Sheriff's deputies believe the two were killed in a murder-suicide.
Neighbors identified the man in the home as Dr. Bruce Foster. His wife, Marlise Foster, was identified later. Both were in their early 60s.
Kanawha Sheriff's Cpl. Brian Humphreys said outside the home that both victims had gunshot wounds, and a gun was found in the home.
The "working theory," Humphreys said, is that the deaths are a murder-suicide. There are no other suspects, he said.
Bruce Foster's co-workers came to the Flairwood Drive home Monday because Foster hadn't shown up for work, said the Fosters' next-door neighbors, Jon and Betty Walker.
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According to a 2004 Gazette interview, Bruce Foster was chairman of ethics at Thomas Memorial Hospital and worked with the West Virginia Center for End-of-Life Care. A Thomas Memorial spokeswoman would not comment, and an official with the Center for End-of-Life Care said they hadn't had much contact with Foster lately.
Bruce Foster wrote a book, "Death and Dying, or Can You Love Me Enough to Let Me Go," and helped produce a DVD, "Facing Your Future."
In the 2004 interview, Foster said he learned how to handle terminally ill patients when his father was diagnosed with pancreatic cancer.


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Fond du Lac Police Officer Ryan Williams says the responders' work saved his life after the March 20, 2011 shooting that killed a fellow officer and wounded a K-9.
Video • March 29th, 2012
With thirty police officers, including Superintendent Garry McCarthy, saluting him, Officer Del Pearson was wheeled out of Advocate Christ Medical Center eight days after he was wounded.
Video • March 28th, 2012
New Mexico State Police released dash-cam video on Monday of a chase in early March that ended with a speeding stolen school bus crashing into a median in Albuquerque.
Video • March 27th, 2012
A retired Massachusetts State Police Detective was honored over the weekend for his role in bringing down James "Whitey" Bulger.
Video • March 26th, 2012
A Randolph police officer talks about getting doused with gasoline when he responds to a report of a duplex fire.
The Oklahoma City Police Department has launched an internal investigation on how the arrest of a man, trying to get past security, was handled by officers.
A police officer was shot while conducting a shooting investigation in Stockton. The suspect was subsequently shot and killed.
Video • March 23rd, 2012
Police looking for driver that ran into police motorcycle causing crash
A 22-year-old Litchfield man was charged with attempted murder after a Manchester police officer was shot Wednesday evening.
Paris Sadler is accused of the attempted murder of Chicago Police Officer Del Pearson after he allegedly shot the officer in the chest with a 9mm handgun during a foot chase down an alley Monday.
Video • March 22nd, 2012
Manchester police say they arrested a 22-year-old man in connection with the wounding of a police officer during a shootout Wednesday night.
An Oahu judge took matters into his own hands when a convicted felon barged into his courtroom Monday and turned violent.
Three Northglenn police officers are honored for pulling an 18-month-old and a 5-year-old from a burning home.
Video • March 21st, 2012
Attorneys for Nicholas Lindsey plan to argue their client is guilty only of manslaughter, rather than first-degree murder, in the death of a St. Petersburg police officer.
Listen in as host Frank Borelli and his guest Mr. Paul Markel discuss the life-saving techniques that every police officer can be taught to save lives.
Podcast • March 21st, 2012
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It's way over my head but very cool!
The following article is from a technical magazine (though the article itself isn't especially technical). Thought it might be of interest to the community.
Disney Working on Artistic Robot Swarms - IEEE Spectrum
It's way over my head but very cool!
Sometimes all you need is a reminder that out there lies a better place... a better world... a Walt Disney World.Visited In: 1983, 1988, 1989 x2, 1991, 1992, 2002, 2003, 2004, 2005, 2006 (passholder), 2007 (x2 x3), 2008, 2009 (x2), 2010, 2011 (x2)
Detail is there to make you believe in the reality of the story youre immersed in. - Joe Rohde
Did you happen to watch the video? At first I thought the segments of the robots in action were simulated, as in pixels on a screen. But towards the end, to demonstrate the algorithm's ability to restore the shape after the robots have been scrambled, someone walks into the frame and moves them around, making it clear that you were watching robots move themselves around the whole time.
My engineer DS will like this.
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Henrico native seeks Orlando mayorship
In the city where dreams come true, the son of a Henrico County elementary school teacher is hoping to realize one of his own. Mike Cantone, the son of Colonial Trail Elementary School Principal Philip Cantone, is running for mayor of Orlando, Fla. The election is being held April 3. Cantone attended Short Pump Elementary School while growing up in Henrico's Far West End and graduated in 2001 from J.R. Tucker High School. His interest in politics was sharpened during his participation in the Presidential Classroom in Washington, a nonprofit civic organization that provides high school students with educational training to help prepare them for leadership roles in public and private service. Cantone, a community organizer, is one of three challengers in the race who hope to unseat three-term incumbent Democratic mayor Buddy Dyer. Cantone has been the most outspoken in his criticism of Dyer, according to the Orlando Sentinel. "While I might not have lived in Orlando long enough to know all the ins and outs of the corruption inside of City Hall, I can promise on day one I will begin to dismantle it," he said during a debate, the Sentinel reported. Cantone attended St. Louis University, earning degrees in political science and international studies, and spent a year in Washington, D.C. on Capitol Hill as an intern for then-Senator Hillary Clinton, focusing primarily on military issues such as veterans affairs and the Iraq war, according to his father. Cantone moved to Orlando several years ago to serve as the Florida political and targeting director for Organize Now. |
Lewis Ginter Botanical Garden nominated for North American honor
Henrico's Lewis Ginter Botanical Garden is one of only 20 gardens in North America nominated for USA Today's "10Best Reader's Choice" contest for Best Public Garden.
The 20 public gardens nominated are:
• Bloedel Reserve, Bainbridge Island, Wash.
• Brooklyn Botanic Garden, Brooklyn, New York
• Buthcart Gardens, Victoria, B.C.
• Callaway Gardens, Pine Mountain, Ga. > Read more.
Henrico PAL honors seven community members at annual banquet
Photo by Patty Kruszewski/Henrico Citizen 02/24/2014
The Fifth Annual Henrico Police Athletic League (PAL) Award Banquet, held Feb. 6 at The Cultural Arts Center at Glen Allen, honored HPAL's top volunteers and employees, including Morgan Lewis, Youth of the Year; Dale Alexander, Volunteer of the Year; Lowell Thomas, Employee of the Year, and Victor Williams, Board Member of the Year. Also honored for their support were Jim and Christi Dowd of Richmond BMW and Josh Davis of Henrico County Public Schools Pupil Transportation.
Keynote speaker for the banquet was Tim Hightower, a University of Richmond alumnus and former NFL running back. Hightower was introduced by Billy McMullen, former NFL player and a Henrico PAL board member. > Read more.
DAC chapter donates $1.3M in coupons
The Pocahontas Chapter of the National Society Daughters of the American Colonists, based in western Henrico, last year donated more than $1.3 million worth of manufacturers coupons to U.S. military personnel overseas. Throughout 2013, members and friends of the chapter clipped 952,349 manufacturers' coupons valued at $1,350,630, which Program Chairman Carole Featherston shipped to U.S. military bases abroad. Military personnel can use the coupons when shopping in base stores.
The National Society Daughters of American Colonists is a women's genealogical and patriotic society whose members are descended from a man or woman who rendered civil or military service in any of the American colonies prior to July 4, 1776. > Read more.
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Weekend Top 10
If you're looking for a date night with someone special, Henrico is the place to be! Check out a classic 90s movie, "My Girl," at Henrico Theatre; Circa, an innovative circus from Australia, will dazzle at the University of Richmond; and celebrate TGIF at Keagan's Restaurant where the PJ Bottoms Band is performing. For all our top picks this weekend, click here! > Read more.
Abstract emotion
Abstract paintings of Inge Strack (pictured) are on display through March 9 at the Gumenick Family Gallery at The Cultural Arts Center at Glen Allen. Strack, a Chestefield painter of German origin, often paints in bold colors with a deep sense of emotion, focusing on brushstrokes, texture and form to find a balance. Strack's painting is routed in the European tradition of expressionism but has found its own, unique language in following the American dream.
"I am not attempting to abstract the physical world," she said. "I draw my subject matter from inside of myself hoping to create a constant conversation between the viewer and the painting, especially since abstracts do not seem to answer but ask." > Read more.
Weekend Top 10
Do you play pickleball? Learn more about this oddly-named but fun-to-play sport tomorrow! Though it's still pretty chilly outside, you can get a jump start on spring at the Richmond Home and Garden Show or at a workshop on raised bed gardening at Lavender Fields Herb Farm. For all our top picks this weekend in Henrico, click here! > Read more.
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Japanese Classical Acupuncture: Introduction to Meridian Therapy (9780939616114)
Publisher: Eastland Press
Binding: Hardcover
Meridian therapy is a school of Japanese acupuncture which is distinguished by its emphasis on the classics, its utilization of the five-phase points in treating the root of disease, and the importance which it attaches to palpatory skills in diagnosis and point location.
Japanese Classical Acupuncture: Introduction to Meridian Therapy is noted for the clarity and simplicity of its style, and is the most highly regarded introduction to this subject in Japan. The theoretical and historical basis, diagnostic framework and treatment strategies of meridian therapy are discussed in detail.
The author provides a stepbystep introduction to pulse and abdominal diagnosis, and explains how to incorporate the concepts and techniques of meridian therapy into other styles of acupuncture. The text is interwoven with case histories and anecdotes from the author's lengthy practice.
Extensively edited in collaboration with the author to fit the needs of Western acupuncturists, this book opens the door to Japanese classical acupuncture for Western practitioners.
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Anti-'Obamacare' Remarks May Hurt Brand
December 6, 2012 by UPI - United Press International, Inc.
NEW YORK (UPI) — Statements made by Papa John's chief executive officer and a major Applebee's franchise owner may have hurt their brand's reputation, U.S. brand experts say.
YouGov's BrandIndex tracks brands daily across multiple sectors simultaneously. Their scores for Papa John's and Applebee's suffered after comments concerning the Affordable Care Act, officials said.
John Schnatter, Papa John's chief executive officer, announced after Election Day he would pass on healthcare reform costs by reducing worker hours and raising prices — an estimated 5 cents to 10 cents per pizza. This coincided with a swift negative reaction among casual food diners and its score of about 30, dropped to a score of 5, BrandIndex said. However, this might have been accelerated by a Nov. 13 class action lawsuit, which alleged Papa John's of sending unsolicited text messages to customers.
Schnatter wrote an op-ed for the Huffington Post Nov. 20 saying his comments were taken out of context, but it does not seem to have affected the brand's score, officials said.
Zane Tankel, the chief executive officer of Applebee's franchisee Apple-Metro in New York City, which operates 40 Applebee's restaurants that employ 80 to 300 people at each location, said healthcare reform would result in possibly cutting the hours of employees so they would not be eligible for health insurance. Before Tankel's TV appearance, Applebee's score was about 35, but afterwards it sunk to about 5.
Mike Archer, president of Applebee's, followed up saying: "Because final regulations and guidance are still pending from government agencies regarding the Affordable Care Act, exactly how our franchisees will implement the law when it takes effect in 2014 is still uncertain. However, we do know that our franchisees will comply fully with the law and take every measure possible to continue doing right by their employees."


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After graduating from the University of Virginia School of Law in 1975, Green obtained a judicial clerkship in Charlottesville with the Honorable Bernard V. McCusty, a Federal Administrative Law Judge with the Social Security Administration. He spent the next six years helping Virginia's low income residents in a variety of positions. Among others, Brock founded and served as executive director of the Legal Aid Society of the New River Valley in Christiansburg, Virginia. He also served as the statewide training coordinator for the Virginia Poverty Law Center, where he was responsible for training Virginia legal aid lawyers and staff. In addition, he served as a consultant for the federal Legal Services Corporation. During the next ten years, prior to his co-founding Jones and Green, LLP, Green co-founded and worked as a partner at several other Charlottesville firms.
Green's personal interests include outdoor sports and activities of all kinds. He was a founding partner of East Coasters Bicycle Shop, Inc., in Blacksburg and Roanoke. He served as chairman of the Citizens' Bicycle Task Force in Charlottesville, and on the Offender Aid and Restoration Board of Directors. He has also coached three local AAU youth basketball teams.
Green currently holds the following positions:
J.D., University of Virginia School of Law, 1975
B.A., Virginia Polytechnic Institute, 1972
Green has been a partner with the Charlottesville firm of Jones and Green, LLP since 1991. He specializes in civil litigation with emphasis in employment law, personal injury and real estate. He obtained his B.A. in Political Science from Virginia Polytechnic Institute and State University in 1972 and his J. D. from the University of Virginia in 1975. Green is currently licensed and admitted to practice in all levels of federal courts, including the U.S. Supreme Court, and all Virginia courts. He has been a lecturer at Virginia Law since 1997, when he co-founded the Employment Law Clinic.
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Private Dining
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Reviews ›
3560 18th St
San Francisco, CA 94110
Getting there ›
$31 to $50
More Details ›
Farina Details
Dining Style:
Casual Elegant
(415) 565-0360
Hours of Operation:
Sunday Brunch: 11:00am -3:00 pm
Dinner: Monday - Thursday 5:30pm -10:00pm;
Friday, Saturday & Sunday 5:00 pm - 10:00 pm
Payment Options:
AMEX, Diners Club, Discover, MasterCard, Visa
Executive Chef:
Angelo Auriana
Dress Code:
Smart Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Beer, Cafe, Counter Seating, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
Farina has its own sound system both in the main dining and in the private room.
Special Events & Promotions:
Farina is available for Private Buy Out Events both for lunch & dinner.
Getting there
Cross Street:
Guerrero & Valencia
Public Transit:
Bus # 33 Dolores and 18th
Bus # 22 16th and Guerrero
Muni line # J Church and 18th
Bart 16th and Mission
Bus # 14 Mission and 18th
Street Parking
Parking Details:
Curbside Valet parking is offered Mon-Thurs @ 5:30pm and Fri-Sat nights starting @ 5pm. Farina parking is located on the corner of Valencia & 18th St. Just look for the signs; $12.
A word from Farina
Farina brings to San Francisco the simplicity, elegance and style of the culinary tradition of Liguria, the Italian region that is home to Genova. Farina is housed in a 1951 wood-framed building remodeled with white tiles, old marble, custom steel fixtures and solid wood furniture with an 18 people
community table. The main dining space is balanced by the free standing bar and focaccia preparation counters composed of antique hand-hewn Genoese marble sinks. Farina's careful research and passion for using the best of truly Italian ingredients mingled by executive chef Paolo Laboa, also from Genova, makes our menu offerings an authentic and pleasurable experience. At Farina you can admire the daily preparation of freshly homemade pastas, enjoying the tasteful "focaccia di Recco" while sipping a glass of Pigato wine or one of our specialty cocktails.
Foodspotting photos
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Diner Reviews
We were excited to get an 8 pm
reservation on a Friday night: 5 of us, 3 were kids. The noise level was high. The service friendly but rushed. We had been here before and had good experiences. But what happened to the prices!!! The kids wanted pizza which they don't serve here any longer :( Pasta dishes run 25 average (the vegetarian ones!) The portions were small (delicious, yes). One of my kids was hungry and we paid 48$ for his pasta meals (had to re-order)...grand total 300$ including tips. No special drinks for kids, no appetizers, no deserts. Sorry, not coming back!"
Dined on 3/7/2014
The food was good but completely
overpriced based on the portions. My boyfriend ordered the pesto pasta dish which was $26 and fairly decent...not extraordinary by any means. The portion was so small that he was able to finish it in 4 bites. That should have been in the appetizer section for half the price. My pistachio crusted fish was $38, cooked to perfection and simply phenomenal! But it was very small (maybe 6 ounces) with nothing to accompany it. So the quality of that dish was probably worth the price. The portions at this restaurant are probably fine for a female but a guy would have to order two entrees to feel satisfied."
Dined on 2/15/2014
The pesto dish was outstanding; my
friend said that his fish dish was great. On the other hand, my osso buco only so so and the chocolate lava cake dessert a bit bland. The service is also very uneven, as they struggle to attend to the needs of very large groups. And the noise level is extreme. The pricing is also higher than I have paid elsewhere for Italian food of comparable quality. And one part of the bill really ticked me off: there were two red wines by the glass on the menu for $12.50. We pointed to them (not recognizing the labels) and asked the waiter to bring us the more full bodied of the two. The wine was good -- but was priced at $18 a glass when the bill was received."
Dined on 2/27/2014
Absolutely delicious meal...from
start to finish. Waiter was friendly, ambiance of restaurant was warm and romantic. A perfect end to my day. Thanks, Farina."
Dined on 2/25/2014
A hip, happening top of the range
Italian restaurant without the laid back nonchalance of Italy but 100 percent delivery on quality and service"
Dined on 2/21/2014
Booked a reservation for
Valentines a month in advance. When we were seated, the table was probably the worst in the restaurant. Asked to be moved immediately, and received a much better table on the long wall portion. The food is amazing and really fresh. Haven't had pasta even comparable since Italy. Would definitely recommend to a friend. Wine list is practical."
Dined on 2/14/2014
My husband and I went here for our
own valentines dinner and had a prix fixe menu set up before we arrived. It was extremely short staffed that evening (Wednesday night) and no one paid attention to us for about 15 minutes after we were seated. They finally brought us wine and then 15 minutes later, brought us bread. It took a really long time to bring out each item, and they didn't even explain what items they were unless we asked. We waited about 45 minutes for our check because we couldn't even find someone to ask. One of the dishes were good, but the overall romantic dining experience that we were expected to have didn't happen. Better luck next time!"
Dined on 2/12/2014
The evening was nice but it was
hugely expensive for the level of dishes we had. also, one of the hosts spoke loudly with some other guest to the table next to ours for tens of minutes and bothered my wife very badly. That is not the way to run a business."
Dined on 2/14/2014
The service was absolutely lacking
and even thought he restaurant was empty - we were seated facing the back kitchen entrance. I have been going to this restaurant for YEARS - and I have had lunches- dinners - and bar dining- small and large groups. I have also frequented the casual farina at he corner of Valencia - and that has always been a delight ,.., I am not sure what the problem was - but the service was terrible - with all of the new exciting restaurants - never again"
Dined on 2/13/2014
This was our third and last time
at Farina. The service was slow and inattentive. We literally had to wave down the waiter for everything we needed during the meal. We sat for the first 25 minutes without a drink or food order. This place may work if you have time for a long, slow meal and do not need to speak with your waiter. But it's rough for an 8 pm meal on a Tuesday after work. The wine list is comprised of mostly, if not all, Italian wines. Italian wines are generally extremely affordable. I think Farina pricing exceeds the typical restaurant markup of 4-5 times the cost to the restaurant. My guess is we had a $10-15 bottle for which we paid $70. We would expect to pay $40-55 at most restaurants."
Dined on 2/4/2014
The food at Farina is always
consistent with homemade pasta and sauces the standout, their staff is attentive, plate prices are in the $20 range there, overall a solid choice any time!"
Dined on 2/1/2014
San Francisco has so many great
places to have awesome food, so if you charge $40 for pasta, tha dish should be amazing. Food was really good, but not $40 amazing. Dessert was awful."
Dined on 1/29/2014
I was excited to go to Farina.
Seated at 8:15 pm, a server came to our table at 8:25 pm to take our drink and full order. At 8:50 pm our appetizer had arrived but I had still not received my wine. Fuming, I asked the server for my wine and she looked at me like a dear in headlights and ran off. 5 mins later I flagged down a manager and he finally got me wine by 9:05 pm. It took 40 mins for my wine!! The table next to us also had the same experience, stating they waited a half hour for their drinks. The food was very underwhelming for the price, wait and service. I would not recommend this restaurant or go back."
Dined on 1/25/2014
See my Yelp review under Quinn
M. Service was awful. Staff was rude. It was the worst dinning experience I have ever had!"
Dined on 1/25/2014
We had a very disappointing dinner
at Farina. When we arrived at 6:30pm for our reservation it was as if we snuck up on the staff and management- the place was totally not ready for customers- the bar, the ambiance, staff and the food included. No music, dishwasher blaring, staff milling about, drinks were slow and poorly made when they finally arrived-15 minutes after we sat down (server told us bartender went to the store!). Food was ok, not great, staff seemed to spend the second half of our meal making up for the first. it was not enjoyable. Had we not had a time constraint, I would have left and begun anew elsewhere. First night out after baby was a total fail :("
Dined on 1/24/2014
A great Italian restaurant with
real Italian food with great energy.My favorite restaurant in San Francisco"
Dined on 1/17/2014
Very disappointed, perhaps the
real chefs left? Skip it for Now."
Dined on 1/14/2014
Been to Farina half a dozen times;
food is generally great. On several occasions service was so-so but seems to be getting worse. We ordered a bottle of wine which the server forgot until we reminded her. No wine or water refills and after appetizers waited so long for entrees that the bar tender came over (our server was AWOL) and gave us dessert menus. We mentioned we were waiting for main courses and he sent the manager over to help alleviate the situation, despite us asking, which was a nice gesture. Entrees finally came, no silverware for a while. All the while the manager was being fairly loud with staff eating at the bar, our server appeared to be flirting with the kitchen staff, all forgetting us and several other tables."
Dined on 12/29/2013
Hi, I was expecting more based on
the reviews I had read but it fell short.. The food was average at best. The crab appetizer had an overbearing flavor of Lemon that masked everything else. The main course was ravioli which was swimming in oil and the filling lacked flavor."
Dined on 12/31/2013
I've always enjoyed meals at
Farina but much less so this time due to the unfriendly service."
Dined on 12/31/2013
Overpriced for the meal.
Quantities for all dishes except the steak were small. Wine list was over the top prices for not great wine. I would not rush back. The noise level was better than average which allowed conversation. Staff was friendly."
Dined on 12/26/2013
In the past we've had great
experiences at Farina but it appears the quality has declined. Service was terrible and 'burrata' was more like a buffalo mozzarella - it was a disappointing evening..."
Dined on 12/29/2013
Food is good, but not great. There
are MANY restaurants that make fresh pasta here in SF, so while it is a nice touch, it's not $30 special. That just seems absurdly overpriced for pasta. Staff was fine, but aloof. Not a particularly winning dining experience. I give it a "meh" for a review."
Dined on 12/29/2013
We went to Farina to try the
"pizza". The description on the menu was focacia bread with cheese and several other choices. The actual item was two layers of crispy bubbly flatbread with a delicious liquid cheese dripping our of the center. It barely resembled pizza, but it seemed we did not care, and it was gone so fast we had to order another. We tried one with meat and one with only cheese. They were both delicious. Also we had a pasta dish that consisted of basil sauce over wide flat noodles and it was beyond delicious. Our waiter said that the pasta had won an award, which we wholeheartedly supported. We arrived late on a Monday night and the service was friendly, though we suspected they wanted us to leave so that they could close up."
Dined on 12/23/2013
We were in San Francisco for
business and reconnected with former neighbors for dinner. They are very particular and found the dining to be very good! We were a little disappointed with the desert and thought the server should have comped it, but he didn't."
Dined on 12/16/2013
Farina was good but very expensive
for what you get. When you order pasta you get a very small plate and that's it."
Dined on 12/11/2013
Should have read the menu more
carefull but I was hungry and cold. Maître d was also waiting tables. When asked for suggestions he instead ordered for people -- eventually explaining rationale (heavy dishes last). His take on food was fascinating but I was unsuccessful jn engaging him as much as the couple at the next table were able to do. Big emphasis on "typical" Genoese fare. I wish I'd gotten the stuffed pasta in walnut pesto rather than the rabbit. Tasty but I found it too much for one. I did not enjoy the veal carpaccio. I like more restraint with truffles. Very expensive and while excellently prepared I did not fully enjoy either dish. The Sangiovese suggested as my wine pairing was fine but not remarkable. I had hoped for a white."
Dined on 12/8/2013
Went to Farina last weekend, and
had a wonderful meal. The pesto, for which they are known, is excellent. But, we sat in the front of the restaurant, and it was so loud that my husband and I could hardly hear each other talk, as there were several large groups around us. When I went to the back of the restaurant, I could tell that it was much quieter. If you go and want quieter, ask to sit in the back--if you want loud, sit in the front."
Dined on 12/7/2013
One of the worst dining
experiences ever in SF, starting with the fact that the Open Table app clearly gives hours of valet parking. But they did not renew their contract, said the waiter, leaving my 83-y-o father circling the Mission for 45 minutes. Food was less than mediocre and prices were sky high, with appetizers all over $20, pastas over $30 and mains well above. Very few wines for less than $60 and many far over other SF restaurants. Totally willing to pay for quality, but nothing stood out. The waiter did his best, and comped my father a glass of wine, but then when my son and mother ordered the same pasta and only one arrived, he served it to my son, leaving my mom the only one w/o food for at least 10 minutes. We won't return."
Dined on 12/7/2013
Been there twice and similar
experience. Very good service and great help translating the Italian wine list to my California wine knowledge. Serious old school Italian food."
Dined on 12/6/2013
Then this might be the place for
you. Wine list for millionaires, no CA wine. You'll need pasta and entree to get enough food so if you can afford it, go for it."
Dined on 12/3/2013
The pasta was so fresh and the
sauce was perfectly done. I had the curry butterfish and I swear it just melted in my mouth. A little pricey but definitely worth it!!"
Dined on 11/27/2013
We celebrated our 25th anniversary
with friends. As always, the food was amazing, as was the service. So I was surprised when i scored a 7 PM Saturday night reservation. When we got to the restaurant 10 minutes early, we were surprised to learn that they eliminated the valet, and lost access to the parking lot they listed on their website. 18th & Valencia is jumping on a weekend night, so drove around 40 minutes trying to find parking. Will never go back again. Now I know why I got the reservation....nobody wants that parking hassle. The place was half empty."
Dined on 11/23/2013
Waitress didn't know she brought
wrong wine to table, made her problem of failing to stagger the courses our problem by warning us the main courses would be served prematurely on the heals of our starters. Since the tabletop's real estate was therefor limited, the bus boys pushed our main courses dishes into the staters to cram all the plates on the table. During the late check-in the cold food was offered to be reheated. No manager visit to a table that "was going south" all evening. At a chain restaurant, maybe; at those prices, unforgivable. Would not recommend."
Dined on 11/22/2013
We had, Octopus (Soppressata di
polipo con finocchi e dadolata di frutta), Prosciutto San Daniele, burrata e focaccina, Focaccia di Recco with tomato sauce, capers and anchovies, Ravioli di ricotta e spinaci con burro e salvia. Excellent! Its pricey for a reason, the quality, preparation and presentation delight the senses. Our waiter was charming and attentive but not intrusive."
Dined on 11/22/2013
I had quite a bit of trouble
taking all the shells out of my pasta. I would have sent it back but I was not trying to be rude to my friends eating with me, by making them wait for my refire. Service was fine, apps were nice, excellent cocktails and wine."
Dined on 11/19/2013
food was amazing, service was
unbelieveably lame. my dad doesn't drink & their non alcoholic options were extremely poor & the waittress so insensitive & did not know what options they had. lame."
Dined on 11/19/2013
This was our second dinner at
Farina. Like the first dinner, the food is very good but also expensive. We tried the pasta stuffed with guinea hen with a demi glace and it was very good. The tomato salad was fabulous. The duck on orange flavored rice while not typical Italian was also very good. The atmosphere is funky to say the least. (Some chairs are recycled public school desk chairs.)"
Dined on 11/15/2013
The food was good but definitely
not worth the outrageous prices. A small plate of pasta with pesto for almost $20 and 3 piece of simple foccacia with no meat for $18, really?The staff was attentive until we finished out meal. Dessert and coffee felt like an after thought. With so many fabulous restaurants in the City it's hard to imagine how a restaurant can justify these prices. Good luck Farina."
Dined on 11/13/2013
Deeply uninspired meal for people
who know good food. I sensed trouble from the outset - stale breadsticks and tepid focaccia. Tuna/halibut oversaturated in citrus, killed the flavor. Gave us mozzarella instead of burratta with our prosciutto. Their storied pesto dishes lacked imagination, flavor, presentation...like something out of the Whole Foods salad bar. Dessert was minor redemption. Service was flat, at best. Next time I want Italian, I'll go down the street to Delfina - it's twice as good and 1/2 the price - or visit Acquarello or A16. This place sucked...I could have found equivalence anywhere in the City. Farina: she's pretty, but it ends there."
Dined on 11/9/2013
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Get free Standard Shipping with your $50 purchase today! Just choose Standard Shipping during checkout.
Please note this offer is only available to physical shipping addresses in the 48 continental United States (no PO Boxes), and oversize charges still apply on some heavy/large items.


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Hiking New Zealand is the best way to see beautiful landscapes and explore some of the vast wilderness areas. So grab a pack and put on your walking boots.
New Zealand has thousands of kilometres of walks covering all kinds of magnificent terrain. Walk for half an hour, a day, a week or a month! Choose the track that suits your ability and schedule.
If you like a challenge, try one the nine Great Walks; these last 2-4 days and take you to see some of New Zealand's most iconic scenery. If you're short on time, try out one of our famous day walks, like the Tongariro Alpine Crossing.
You can walk the tracks independently or with a walking and hiking tour provider. There's no better way to experience the nature of New Zealand than by walking.


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and PublicationsStay -
and EventsEDUCAUSE Connect
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Whether you're looking for a conference to attend face-to-face to connect with peers, or for an online event for team professional development, see what's upcoming.
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Explore EDUCAUSE professional development opportunities that match your career aspirations and desired level of time investment through our interactive online guide.
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EDUCAUSEUncommon Thinking for the Common Good™
EDUCAUSE is the foremost community of higher education IT leaders and professionals.
- Overview
- Proceedings
The second annual EDUCAUSE West/Southwest Regional Conference was held February 22-24, 2012, in Portland and simultaneously online.
Amid rapid change in higher education and information technology, the importance of IT engagement continues to grow.
How do we effectively engage in teaching and learning on our campuses and beyond campus as technology shrinks time and distance? In the spirit of this year's conference theme, "Engaging Everyone Effectively," we looked at ways to collaborate, lead, and assess IT's role within higher ed as it continues to evolve.


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Desk Accessories
- Office
- Office Supplies
Desk Accessories (123)
Refine by
- Organizers (58)
- Desk Pads (16)
- File & Paper Trays (16)
- Office Panels & Accessories (6)
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- Business Card Holders (3)
- Hanging Files (3)
- Trash Cans (2)
- Magazine Holders (2)
- Office Stands (2)
- More...
- Safco (16)
- Rubbermaid (14)
- ES Robbins (13)
- Fellowes (11)
- MMF Industries (9)
- Rolodex (6)
- Advantus (4)
- More...
123 items from $0 to $200$0 $200
Featured categories
Top Sellers
Desk Accessories & Desk Organizers
The right desk accessories can not only help you personalize your desk and make it your own, but they can also make your day to day life a lot easier. Use the right desk accessories to organize your desk and make things easier to find. A simple, affordable pencil drawer or pencil desk organizer from Sam's Club can make sure that your desk is not a mind clouding mess of clutter. If you've got magazines, files or loose documents spread around your office, Sam's Club has file organizers that can help you get those cleaned up too.
And that's just the beginning of the list of great, affordable, functional desk accessories you'll find through Sam's Club. You'll also find business card holders, paper clip dispensers, nameplates, bookends and just about anything else you need to get your desk and work area into shape and even make it a place you look forward to seeing every workday morning.
Look around your office right now, and imagine how much of a weight would be lifted if all that clutter were in a proper place where you could find everything easily when you needed it. Then look over the Sam's Club website and find all the great, low cost items that will allow you to create the desk area you want and deserve to have today.


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Your family and friends will be dazzled when they gaze upon our Orchard Harvest Christmas wreath and Orchard Harvest Christmas garland. Featuring our True Needle™ technology, each masterfully crafted piece bestows an air of enchantment courtesy of abundant balsam fir radiantly accented with rich berries, gilt leaves, and copper fruits. Warm and welcoming flourishes of maroon and bronze further enrich the striking palette of our superlative artificial Christmas wreath and garland. Use these stunning trimmings to invigorate your holiday festivities.
This endearing wreath is available in both an unlit and lit battery-powered option. For your convenience, the battery-powered version features a 6-hour timer that requires 3 AA batteries, sold separately. Both options are the height of holiday charm.
Elaborately designed, the Orchard Harvest Wreath and Garland come decorated with abundant fruits and leaves. Crafted from flame-retardant and non-allergenic materials.
The Orchard Harvest Wreath is offered prelit with premium clear lights or battery-powered clear LED lights. Prelit Wreaths and Garlands use a 30 inch electrical cord unless battery power is specified. The Garland features "end to end" plugs for connecting several together.
For more warranty information, please see our WARRANTY FAQS »
Orders over $100 qualify for FREE GROUND SHIPPING to the continental USA via FedEx, except for select trees over 12 feet. If an individual product is under $100 you may want to add other items to your order to receive our free ground shipping offer.
All items are in stock and ready to ship (except any marked "out of stock").
We offer multiple FedEx shipping options in the Continental US to meet your needs:
Balsam Hill™ is dedicated to providing exceptional customer service. Please call us at 888-55-BALSAM or contact us via email at email@example.com. International callers can reach us at 336-419-0960. For Current Customer Service Hours, see our Contact Us page.


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Where is creamy dill sauce to go with it???
From EatingWell: Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
I only use 3/4 cup of bread crumbs and that's plenty. I also added some red pepper flakes for an extra kick. Delicious!
My husband and I adore this recipe (and I do recommend using only a cup of breadcrumbs). The creamy dill sauce makes it stellar. I'm going to make this a regular weeknight dinner.
Sounds great and easy! I'm going to get right now and try this! Bernard


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Characters Discussed (Cyclopedia of Literary Characters, Revised Third Edition)
Helena (HEHL-eh-nuh), the orphaned daughter of Gerard de Narbon, a distinguished physician, and the ward of the countess of Rousillon. She at first regards her love for Bertram, the countess' son, as hopeless; then, with the independence characteristic of the heroines of William Shakespeare's comedies, she resolves to try to win him with her father's one legacy to her, a cure for the ailing king's mysterious malady. Her charm and sincerity win the love and admiration of all who see her except Bertram himself. Hurt but undaunted by his flight from her on their wedding day, she mourns chiefly that she has sent him into danger in the Florentine war and deprived his mother of his presence. She leaves the countess without farewell, hoping at least to free her husband to return to his home if she is not successful in fulfilling his seemingly impossible conditions for a reconciliation. She contrives through an ingenious trick, substituting herself for the Florentine girl he is trying to seduce, to obtain his ring and conceive his child. She thus wins for herself a loving and repentant husband.
Bertram, Count Rousillon, a rather arrogant, self-satisfied, and impulsive young man. Proud of his noble blood, he feels degraded by the king's command that he marry Helena, and after the ceremony he flees with his dissolute companion Parolles to the army of the duke of Florence to escape such ignominy. He wins fame as a soldier, but he fares less well in his personal relationships. First, Parolles' essential cowardice and disloyalty are exposed by his fellow soldiers to the young count who had trusted him. Then, his attempt to seduce Diana brings about the very end he is trying to escape, union with his own wife. His antagonism for Helena melts when he hears reports of her death and recognizes the depth of the love he has lost, and he is willingly reconciled to her...
(The entire section is 799 words.)
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Subscribe now to read the rest of All's Well That Ends Well Characters. Plus get complete access to 30,000+ study guides!
King of France
Represents a dying breed of nobility, one in which honor and virtue are tantamount. He is suffering...
(The entire section is 472 words.)
Character Analysis
Bertram (Character Analysis)
Bertram is the hero of the play. Forced to marry Helena against his will, he flees from her but is tricked into sleeping with her...
(The entire section is 753 words.)
Diana (Character Analysis)
Diana is the Florentine woman who helps Helena fulfill the impossible tasks that Bertram sets for her. She first appears in Act III, as...
(The entire section is 417 words.)
King of France (Character Analysis)
The king of France is the highest authority in the play. The scenes in which he presides are the most dramatic and ritualistic, as well. In...
(The entire section is 482 words.)
Helena (Character Analysis)
Helena is the main character in the play. The daughter of a recently deceased physician and therefore both low-born and poor, she is under...
(The entire section is 946 words.)
Lafew (Character Analysis)
Lafew is an old lord in the countess of Rossillion's court. Like the countess herself, Lafew supports Helena in her desire to marry Bertram,...
(The entire section is 600 words.)
Lavatch (Character Analysis)
Lavatch, the countess's clown, is a so-called "allowed fool": that is, he can get away with making jokes about all kinds of sensitive topics...
(The entire section is 484 words.)
Parolles (Character Analysis)
Parolles is Bertram's friend and a hanger-on at court who insults Helena, offends Lafew, encourages the count to flee from his marriage, and...
(The entire section is 688 words.)
Countess of Rossillion (Character Analysis)
The countess of Rossillion is the mother of Bertram, the count of Rossillion. The countess also protects Helena, the daughter of a physician...
(The entire section is 642 words.)
Other Characters (Descriptions)
Citizens of Florence
These citizens appear in III.v, when Helena meets the widow and Diana on the street, as the...
(The entire section is 526 words.)


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Transformer theme is an elegant powerful and fully responsive prestashop theme with modern design. Suitable for every type of store.
Compatible with PrestaShop: 126.96.36.199, 126.96.36.199, 220.127.116.11, 184.108.40.206, 22.214.171.124, 126.96.36.199
Key features
- Responsive layout. You can enable/disable responsive mode.
- Powerfull theme editor
- Built with HTML5 and CSS3
- Layout variation from admin panel(1 column, 2 columns)
- 4 Predefined colors
- Unlimited colors
- Mobile compatible
- Back to top button
- Megamenu
- Rollover effect for products view
- Integrated Google fonts
- Lots of paterns + ability to upload custom patern
- Wide and Boxed layouts
- Ajax add to cart
- Ajax Wishlist & compare
- Advanced product autocomplete search with images and link more
- Using Icons Font
- Responsive emial tempaltes
- Product Quick View
- Camera slideshow
- Sliders for New, Speical, Featured and Sale on Homepage
- Products slider by Category on the homepage
- Display category products by tabs
- Sliders for Manufacturer logo
- Slideshow for Each Category
- Grid/list product view
- Customizable grid, changing amount of products per row on product list page
- Show / Hide Category Title
- Show / Hide Category Description
- Show / Hide Subcategories
- Show product attributes like size and color in the product list.
- Manufacturer logo on the product page
- Social share on the product page
- Previous & Next functionality
- Custom tab for product page, ready to display any content: video, size charts, etc.
- Tabs/accordion – tabs smoothly turns into accordion on lower screen resolutions
- Product sliders for Cross sale products and Accessiray.
- SEO is supported in Category page and Blog Page
- Each post can belong to multiple categories
- Large Image Layouts/Medium Image Layouts/Grid Layouts
- Predefined article responsive layout
- Format(Standard,Gallery,Video)
- RSS feeds for posts
- Mulit language
- Multi shop
- Includes Categories menu module, Featured articles module, Recent articles module, Relatead products module…
- iPhone/iPad Favicons, now link to your website in iPhone will be witch fancyicon
- Google rich snippets
- Additional links in header, footer …
- Faceboox like box
- Twitter Embedded Timelines
- Custom code, Add you own css or js code
- Custom message for no product, 404 …
- Compatiblility(IE8+, Firefox, Opera, Safari, Chrome)
- Mulit language
- Mulit currency
- Multistore ready
- .Psd files included
- No core file edit
- Theme compatible with PrestaShop: 126.96.36.199, 126.96.36.199, 126.96.36.199, 18.104.22.168, 22.214.171.124, 184.108.40.206
Images for the demo are taken from photodune.net.http://photodune.net/collections/3589468-demo-images
Product photos that you see in Demo shop just a sample and are not provided with theme.
How do i update the theme with the new version?
How to upgrade from Modshop to Transformer?
Version 2.6.6 (January 27, 2014)
- Added new module Iosslider.
- Social login system integration.
- Switch back to desktop version link.
- Option to display tags on product page.
- RTL support – Click here view RTL demo.
- Prestashop 188.8.131.52 compatible.
- Sticky menu option.
- Fixed jQzoom bug.
- Fixed price font size bug.
- Other small bugs.
Version 2.5.9 (November 30, 2013)
- Added posibility of changing menu text color on mobile version via color picker.
- Added an option to change the header text color.
- Show custom tab by manufacturer.
- Prestashop 18.104.22.168 compatible.
- "Add this button" module update. Possibility to disable and select your own buttons.
- Possibility to change position of menu(left/right/center).
- Megamenu module. Added Blog link, new products link, special products link, etc.
- Fixed search bug.
- Fixed quickview bug.
- Other small bugs.
Version 2.3.7 (November 09, 2013)
- Added an option to center logo.
- Added round circle sticker and you can upload your own icon as sticker.
- Added a predefined color(Brown).
- Added tracking code field.
- Added an option to change number of subcategories per row in grid view.
- Setup transformer theme to look like the demo store 5 on Youtube
- Added possibility to hook product slider(New products slider, Special products slider, etc.) on footer.
- Added possibility to add banners to slideshow.
- Fixed quickview module translation problem.
- Bug Fixes.
Version 2.2.6 (October 14, 2013)
- New module "Related products".
- New Module "Featured categories".
- Added new option for change length of product name.
- Added sorting option for banner group.
- Ability to hide products slider on mobile devices.
- Added possibility to hook product slider(New products slider, Special products slider, etc.) on product page.
- Prestashop 184.108.40.206 compatible.
- Improved the layout of the Referral program and Best vouchers.
- Fixed some responsive issues.
- Fixed translation problems.
- Bug Fixes.
Version 2.1.8 (September 22, 2013)
- Added layered blog page PSD files.
- Added an "Accept comment" options in the blog module.
- Added sort option to "New products slider" and "Special Products Slider".
- Show sale discount percentage/amount.
- Remove all email folders from theme folder. Video tutorial: Responsive emails templates installation.
- Some module translations.
- Bug Fixes.
Version 2.0.0 (September 10, 2013)
- Blog module. Video tutorial: Transformer blog module setup.
- Responsive email template.You can enable/disable responsive mode.
- Improved Megamenu.
- Added possibility to hook New products slider, Special products slider, Category products slider and Featured products slider on Right column and Left column.
If you have any question please contact via themeforest profile.You can expect my reply within 24 hours.


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42 U.S. Code § 16151 - Purposes
prev | next
The purposes of this subchapter are—
to enable and promote comprehensive development, demonstration, and commercialization of hydrogen and fuel cell technology in partnership with industry;
to make critical public investments in building strong links to private industry, institutions of higher education, National Laboratories, and research institutions to expand innovation and industrial growth;
to build a mature hydrogen economy that creates fuel diversity in the massive transportation sector of the United States;
(Pub. L. 109–58, title VIII, § 802,Aug. 8, 2005, 119 Stat. 844.)
Short Title
For short title of title VIII of Pub. L. 109–58, which enacted this subchapter, as the "Spark M. Matsunaga Hydrogen Act of 2005", see section 801 ofPub. L. 109–58, set out as a note under section
15801 of this title.
The table below lists the classification updates, since Jan. 3, 2012, for this section. Updates to a broader range of sections may be found at the update page for containing chapter, title, etc.
The most recent Classification Table update that we have noticed was Tuesday, August 13, 2013
An empty table indicates that we see no relevant changes listed in the classification tables. If you suspect that our system may be missing something, please double-check with the Office of the Law Revision Counsel.
42 USC | Description of Change | Session Year | Public Law | Statutes at Large |
LII has no control over and does not endorse any external Internet site that contains links to or references LII.


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Creative Recreation Solano Shoe
SALE $80.00 was $100.00 Item #23600UCR17512- Canvas and perforated leather lace-up shoe
Creative Recreation Solano Shoe 2 2
Love it! This is a casual shoe that will help dress up your look. If you have wide feet, just note that the shoe runs a bit narrow. My husband has wider feet so we were able to order up a size and that seemed to do the trick. It's comfortable and fun. December 30, 2012
I like shoe I like shoe, shoe likes me. Shoe makes me look good and I would like to think that I help to make the shoe look good when we are together. Laces sometimes come untied, but I then tie them and everything is good again with me and my new shoe. September 12, 2012
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Will the future of payments belong to upstart innovators like Square? As mobile payments become a larger and larger part of the global payments industry, they just might.
But payment giants like VeriFone aren't sitting idly by either. At this week's National Retail Federation's Convention and Expo in New York, the company, whose point-of-sale systems are used by countless businesses, will be demonstrating how it plans to keep up with rapidly evolving payment technologies.
Read more...
by Patricio Robles 16 January 2012 17:08pm 0 comments