text:
The Seahawks' linebackers had just stated their case for "best position on the team" during Monday's OTA session by making one impressive play after another.
If it wasn't
Then, quarterback
"The receivers, to be honest with you, that's been the best-looking position I think so far – especially with the offense," Wilson said. "They've done a tremendous job. Their knowledge of the game. Their explosiveness."
Like the explosive speed that comes with
"Percy feels great, he looks great," Wilson said. "He's catching the ball extremely well."
Monday, you could add "and often" to that assessment, as Harvin had half-a-dozen plays and seemed to flaunt a different skill on each one – be it the precision of his route, the softness of his hands, his ability to get around the corner as a runner, or the explosiveness quickness and speed that is startling no matter how many times you see it.
Like the just re-signed
Like the still-underrated
"There's so many guys I could name down the list, to be honest with you," Wilson said.
And that includes a couple of relative unknowns at this point –
"Taylor Price, he's always in the right spot at the right time," Wilson said. "He's got great hands.
"Chris Matthews, especially Friday, he was turning it out. He was making unbelievable catches going over top of guys. That's what we need. We need a big target. He's a big target. He's got great hands."
And there are still others, of course:
"I think the receiver position has been one of our best positions so far in OTAs," Wilson said. "We want to just keep that going. We're still young. We're still trying to grow. But we've got a lot of great players."
It's the thought of having Harvin healthy for an entire season, however, which makes everyone smile. After being acquired in a trade with the Minnesota Vikings last March, a troublesome hip that eventually required surgery in August rendered Harvin only half-a-Harvin through most of the offseason workouts. The recovery process limited him to one regular-season game and a concussion then knocked him out of the postseason opener and kept Harvin sidelined until the Super Bowl.
Now, Harvin is showing consistently the bag of skills he was only able to flash last season.
"To have Percy on the field brings another added dimension to our offense – in terms of the speed, in terms of what he can do running the football, too," Wilson said.
With Harvin and the rest of the receivers, it starts with their speed.
"Our receivers right now are as fast as it gets," Wilson said. "I think our receiver group is probably one of the faster in the league."


text:
Solved! Go to Solution.
02-13-2013 04:45 PM - edited 02-13-2013 04:54 PM
FWIW, the cap has been currently suspended in all but two areas Tucson, AZ. and Nashville, Tenn. where a 300 GB cap and an overage pricing plan is being tested.
I believe the answer to your question is no. It would be only traffic that crosses your cable modem at home that is subject to it.
Hey EG, I'm new to Comcast Internet. I was looking in to my Current Data Usage and saw this "enforcement of the 250GB data consumption threshold is currently suspended" Do you know what it means? Thanks EG
It means exactly that. There is currently no cap except for those two test areas. When Comcast finally comes up with a plan after the testing is completed they will reinstate the cap systemwide. It will likely be larger than the 250 GB it once was. There will also likely be overage charges if one exceeds the new cap amount. Example; $10.00 for each additional 50 GB over. This is all speculation but is a likely scenario.
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subset: commoncrawl


text: HomeEarly RockThe Music Died 54 Years Ago Yesterday Carl February 4, 2013 Early Rock 2 Comments Yesterday was the 54th anniversary of the plane crash that took the lives of Buddy Holly, The Big Booper and Richie Valens. Here is the entire story at Wikipedia. The name of the link is, of course, is from the Don McLean song American Pie, which references the tragedy. Above is Holly (Charles Hardin Holley) performing Peggy Sue on Arthur Murray's Dance Party in late 1957. The Big Bopper — Jiles Perry "J. P." Richardson, Jr. — performs Chantilly Lace on The Dick Clark Show in 1958. I couldn't find any video of Valens (Richard Steven Valenzuela), but here is La Bamba which, of course, was the signature song of a career ended far too early. The Des Moines Register offered some thoughts on the influence of the three in 2009. 2 Responses Jim February 4, 2013 The music that this trio made in their short lives will live forever. Reply Carl February 4, 2013 Hi Jimmy. Absolutely, couldn't agree more. Reply Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment


text:
Configuring pppd in Linux, Part I
Connecting to the Internet may be easier than you think; Tony begins this two-part series with how to configure your modem.
by Tony Mobily
Today, many people install Linux on their desktop computers. Unfortunately, quite a few people seem to get stuck as soon as they try to do the one thing that apparently no one is ready to give up: connecting to the Internet. Why do they get stuck? There are several reasons, but the main one is that there is no official equivalent of Windows' "remote access" or Mac's ConfigPPP. As a result, many users end up having some similar programs available on their system (GNOME dial-up, Linuxconf, KDE dialer, etc.) without knowing anything about them.
It is also quite possible that no automatic configuration program is available (for example, if the user chose not to install either GNOME nor KDE when he or she installed the system). So why not take on the challenge of learning how to establish an internet connection by hand? This article explains how to set up a modem on your Linux system—a crucial step that many users seem to have trouble with. In the next article I will talk about how to configure pppd itself, assuming that the modem is configured correctly.
To get the most out of this article you should first be fairly familiar with the basics of using the shell (how to change directory, list the files in a directory, etc.), editing a file using any editor, running a program and using virtual consoles or several terminals in the X Window System.
This article will assume that you have a real modem, not a Winmodem. Configuring a Winmodem is possible but can be tedious and is outside the scope of this article.
The first thing you have to do is know where your modem is. What we are looking for is the serial port to which the modem is connected. This is true even if you are using an internal modem, as the modem card itself will contain a serial port. Your computer is likely to have two serial ports. Quite possibly, one is being used by your mouse (unless you have a PS/2 or USB mouse). In UNIX, every device is represented as a file in the directory /dev. This directory contains an entry for every device you possibly could have installed on your computer. The serial ports are called ttyS, followed by a number between 0 and 3. Let's have a look:
cd dev ls -l ttyS* crw------- 1 merc tty 4, 64 Aug 3 10:24 ttyS0 crwxr-xr-x 1 root tty 4, 65 Aug 3 10:25 ttyS1 crw------- 1 root tty 4, 66 May 6 1998 ttyS2 crw------- 1 root tty 4, 67 May 6 1998 ttyS3
Which is the one the modem is connected to? The answer is, it depends on where you plugged in your modem (or, if you have an internal modem, it depends on how it is configured). If you are used to calling serial ports COM1, COM2 and so on, you should know that the equivalents here are COM1 = ttyS0, COM2 = ttyS1, COM3 = ttyS2 and COM4 = ttyS3. And, if you don't know which serial port your modem is plugged into (or configured for) don't worry, because we will find that out in a little while.
Usually, there is a symbolic link (that is more or less the equivalent of a Windows shortcut) called "modem" that points to one of the serial ports. For example, on my system I have:
ls -l modem lrwxrwxrwx 1 root root 5 Feb 7 2000 modem -> ttyS1
In my case the modem is connected to the second serial port, ttyS1 (the symbolic link you can see above basically means that any program that uses the file /dev/modem is actually dealing with /dev/ttyS1).
Please remember that your system might be different, and you might not have a symbolic link that points to ttyS1 or ttyS0. In fact, the goal of this section is to have a symbolic link in /dev called modem that points to the right serial port (that is, the one your modem is connected to).
First we are going to determine to which serial port your modem is connected. Type the command minicom. To see if minicom is already talking to your modem, just type at and press Enter. If you see an "OK" response, minicom is using the right file in /dev to access the modem. Otherwise, for some reason minicom was unable to talk to the modem.
If there was no OK response from the modem, the first thing to do is to find out where the modem is (that is, to which serial port the modem is connected). This is done easily from minicom: press Ctrl-A and then O. Please note that sometimes minicom is configured so that it uses the Alt key. If that is the case, you should remember that every time I write Ctrl-key, you should press Alt-key (e.g., instead of Ctrl-A and then O, you should press Alt and then O).
The minicom configuration screen will pop up. Select "Serial port setup" and press Enter. Now, press A and choose a different serial port. For example if the current port is /dev/ttyS0, change it into /dev/ttyS1 (Figure 1). You will now have to exit minicom and run it again. Press Enter and select "Save default as dfl". Then select "Exit" (you will exit the configuration screen) and quit minicom (Ctrl-A and then Q).
Now, run it again. minicom will talk to the serial port you chose. Type at and press Enter. If you receive an OK as a response, you have found the modem (see Figure 2). Otherwise, you will have to repeat the steps outlined in this section until you find the serial port (that is, when you receive an OK response from the modem when you type at after running minicom). Please remember that normal debugging procedures should be followed when you try to figure out where your modem is. In particular, make sure your modem is switched on, is connected to the computer, is using the right power supply and that its connection with the computer is firm.
They seem to be trivial checks, but it is because of their triviality that they are often ignored. As a result, you can spend hours trying to configure a modem that actually is not connected or switched on.
If there is an OK response from the modem, everything is working, and it's only a matter of sorting a few things out. From minicom, press Ctrl-A and then O. The minicom configuration screen will pop up. Select "Serial port setup" and press Enter.
On the first line, you will be able to see what file minicom is using to communicate to the modem. If it is /dev/modem, everything is configured properly on your system, and you can skip to the next section of this article ("Talking to the Modem").
If you received the OK response, but minicom is configured to use a different port (such as /dev/ttyS0), then you have to create a symbolic link called modem in /dev in order to make sure you have a working /dev/modem entry in your system (remember, this was the primary goal of this section). Write down which port minicom actually is using (let's suppose it is /dev/ttyS0). Quit the configuration screen (pressing Enter and selecting "Exit"), and quit minicom (by pressing Ctrl-A and then Q). Now you are back to your shell. Go into the /dev directory and create the symbolic link for "modem" like this:
cd /dev ln -sf ttyS0 modem ls -l modem lrwxrwxrwx 1 root root 5 Aug 3 12:32 modem -> ttyS0
Of course, you will have to substitute ttyS0 with the port you found in the minicom configuration screen.
Now, run minicom again. Make sure everything still works by typing at and pressing Enter. You should receive the reassuring OK response (see Figure 2). Go to the minicom configuration screen again (Ctrl-A and O) and select "Serial port setup". Now change the default device by pressing A and substituting /dev/ttyS0 with /dev/modem (see Figure 1). Press Enter, then "Save setup as dfl" and select "Exit" to exit the configuration screen. In order to have minicom work with the new configuration you have to exit minicom (Ctrl-A and Q) and run it again.
Now minicom is using the device /dev/modem. Type at. You should receive an OK response (see Figure 2). If that is the case, congratulations!
Configuring the modem is the most critical step when you try to connect to the Internet. Many users do not know to which serial port their modem is connected. As shown in the previous section, it is clear that the modem was already configured; you only had to find out where it was and create a symbolic link in /dev that pointed to the right device file.
Hi Tony,I'm running a small
Hi Tony,
I'm running a small linux distro without minicom - is there any other way I can send AT commands directly to my modem (dev/ttyS0)?
You rock man!!! terrific page
You rock man!!! terrific page..just what i was looking for.
pity no documentation on configuring linux is readily available on the net for rookies like us.
Thanks again :)
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text:
Reader comments are listed below. Comments are currently closed and new comments are no longer being accepted.
The author doesn't understand that making millions of mom and pop retailers unemployed does not mean the same thing in India as it does in the west. In India, there is no social security net for the unemployed to fall back on. They would be left to the mercy of a rapacious job market which would think nothing about enslaving them and their progeny for a few rupees. All this for saving some money for the end consumer by replacing mom and pop stores by supermarket chains owned by oligarchs that are Indian business houses. Not worth it. Let India take it nice and easy.
Yes as India develops the retail sector needs to be modernized.But why have foreign companies for such a basic thing like running a chain of supermarkets?
FDI is not a very desirable thing since they have a perfect record of crowding out domestic players at a nascent stage which is why S Korea and Japan only very reluctantly allowed FDI after their domestic corporations had become world beaters.
India should also let bigbazaar,Reliance,More and other domestic supermarket chains mature before letting in foreign competition in retail.
The point is large retail chains often dictate what the farmer grows do you want a large powerful corporation like walmart forcing farmers to grow GM grops with unforseen future consequences to maintain everyday low prices? Big Bazaar and co can be controlled by government and indian public opinion for walmart,carrefour Indian revenues will be a rounding error for some time to come thus Indian leverage over them will be pretty low.
@Jai Prakash Sharma
"Whereas the western industrialised economies seem more and more resorting to trade protectionism and tightening immigration laws"
And is this is comparison to the developing world? Exactly how liberal are the immigration policies of most developing countries, especially India? And their markets?
The most successful western countries are countries of immigrants and open markets - and though not perfect, don't use the worst aspects of these countries to protect the worst aspects of your own. Use their best aspects to destroy your worst aspects!
@Jai Prakash Sharma
"Whereas the western industrialised economies seem more and more resorting to trade protectionism and tightening immigration laws"
And is this is comparison to the developing world? Exactly how liberal are the immigration policies of most developing countries, especially India? And their markets?
The most successful western countries are countries of immigrants and open markets - and though not perfect, don't use the worst aspects of these countries to protect the worst aspects of your own. Use their best aspects to destroy your worst aspects!
The corruption in India is the main reason they keep foreign business entities out. Most of them do not pay bribes to government officials. Give them another few centuries and they will get into the 19th century.
To Humayun,
Where did you get your information from? Indians are very much finding their way into a lot of Universities in the UK. Even this week's papers carry plenty of advertisements inviting students to meet with visiting faculty from the UK...
I have to agree with Cloudwarrior...
I will be happy to shop in the likes of Walmart in India. Retailers like Big Bazaar don't have a clue about retailing. So few SKUs, very shabby display, inefficient use of space and noisy (loudspeakers in outlets???? for heaven's sake...)
Whereas the western industrialised economies seem more and more resorting to trade protectionism and tightening immigration laws, how is it justified to ask for more liberalisation and throwing open its markets for foreign investment, which otherwise, as compared to the long term FDI has rather been of dubious short term FII ( Foreign Institutional Investment) nature? Secondly, with enough foreign exchange reserves, robust domestic savings, productive industrial base, and expanding consumer market, there seems to be no need for prematurely and indiscriminately allowing a free flow of foreign capital; though, it never means a blanket 'No' to all the foreign investment, yet the same should be allowed with a rational consideration of domestic economic needs, and after putting in place proper regulatory checks.
"But given India's rapid growth there is plenty of space for supermarkets to expand without killing small stores"
It is unclear how will big supermarket chains such as Walmart won't affect small shop owners. Moreover, the Indian governement must put a clear plan with potential results prior to marching with such openness. Otherwise, the social effects will be catastrophic.
Hopefully, such a plan is being studied!
I love the part where you imply that lower prices and better quality of fruits and vegetables would make unemployment of small-time vendors SO worth it.
"Anyway Britain no more allows Indians or even Indian students or Foreign companies to enter The UK except only from the EU zone perhaps. So I suppose that country is more harder for foreigners to enter than this one".
A glaring example of someone who has no idea what they are talking about!
Why do The Economist need to write this appeal? Is n't better to also see the same from the country's view point. Account for what the leaders in India in the retail business are thinking right now. While you talk about benefits.. you have not represented the downsides one of them being price fixing. Each year the regulators in Europe and US are sorting out the mess with the supermarket chains with fines to the tune for few hundred million dollars.
Please take into account that on the 14th this April you are writing about "weak domestic saving" and almost three years earlier you wrote about "The crowning reason for optimism, however, is the savings rate, which has risen in similar measure. Until recently India's investment splurge has mostly been covered by domestic savings: as a share of GDP, savings have risen from 28% in 2003-04 to 35.5% last year. This is a China-like level ..." (A survey of India
Storm-clouds gathering
What the world recession will do to India's economy
Dec 11th 2008 | from the print edition, http://www.economist.com/node/12749795) Or is not. Since it is a matter of strategic interpretation perhaps it should be clarified.
............... ................... .............. ...............
One has to question whether FDI is really required in sectors that does not require High sophisticated technology. Certainly retail sector does not require high technology.
One weakness in our retail is the Distribution system. It is complicated. But should every inefficiency in our country be solved through FDI given that their are many inefficiencies in our country across infinite sectors. Inefficiency in our retail system seems to be the main excuse of these "Foreign"(or western) Multinational Companies who dreams of making bumper profits out of India and they all seem to be on a fishing expedition in India, I suppose.
Anyway Britain no more allows Indians or even Indian students or Foreign companies to enter The UK except only from the EU zone perhaps. So I suppose that country is more harder for foreigners to enter than this one.
............... ................... ............ .................
The entire argument presented in this article has been discussed more than a gazillion times in the Indian media and among politicians. Everyone understands the risk - reward situation of policy change.
The problem is of political will. And I would have greatly appreciated if The Economist had come down from its ivory tower and given advice on how to change the political will keeping in mind the actual ground realities of a boisterous democracy with a huge variety of socio-economic groups.
As with so many other things in India, FDI in retail is not allowed because it does not serve the purpose of the corrupt bureaucrats and politicians. In India the Mandi Samitis or wholesale markets where farmers have to necessarily sell their produce are big money-spinners for the powers that be. Since agricultural income is not taxed, people having loads of black money(mostly govt. officials and politicians) "buy" the receipts issued to farmers at a price. That then becomes a proof of their "farm income" even though their farm houses are merely resorts for entertaining like minded people. That is why all corrupt people in India are also "farmers".
The grain procurement process is almost exclusively with the Food Corporation of India where corruption is fabled to have reached epic proportions, right from under weighment to lower quality purchases and so on. The moneytrail again flows to the super rich. That the aadhtees(middlemen) also get to make some money or the middle class pays through its nose for every meal are just the by-products of a corrupt and inefficient process about whom no one is really bothered. Since the coming of these retail giants will only benefit a select class of bureaucrats and politicians(whose hands these companies will grease to get in), the lower level of that same official/political class engenders protests by retail traders/middlemen.
It will be an interesting fight between those with deep pockets and those who can create ruckus at the bottom of the pyramid for their own selfish gains.
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text:
The sixth annual Apollo Awards
Monday, May 19, 2014 12:17 AM
Inappropriate photo? Alert us.
Apollo Award Winner for Outstanding Supporting Actor in a Play Josh Peffley as Ellard Simms in The Foreigner- Cedar Crest High School The sixth annual Apollo Awards were held at the Hershey Theatre to celebrate the accomplishments of students in play and musical productions from the midstate area on Sunday May, 18 2014. Daniel Zampogna, PennLive
Related articles
- Who won Apollo Awards? Complete list of winners for the high school theater awards May 18, 2014, 10:16 PM
- Apollo Awards 2014 winners share their advice for next year's actors, dancers, musicians and writers May 19, 2014, 3:55 PM


text:
Photo by Victor Tapia Lady Panther Janine Godwin makes a play on the ball March 30 at Prosper in District 11-3A play.
By David Jenkins Staff Writer
The Lady Panthers are still in the hunt for the District 11-3A title after beating Prosper 11-1 March 30 and rolling to a 12-0 win in five innings Friday at Frisco Lone Star.
Head coach Craig Deputy said, "The pitching and offense are really coming together at the right time."
As of April 4, they were sitting in second place at 4-1.
For the full story and additional photos see the April 7 issue.


text:
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text:
As we all know, mashing is the process in which crushed malts are soaked in hot water, resulting in the conversion of the starch in the malt to simpler sugars. The idea is conceptually simple, but in practice there are a variety of ways to go about it. Historically, new methods of mashing have arisen to deal with new technologies, new ingredients and increases in malt quality.
Common types of mashing
Today, most malts are well modified and respond well to a single infusion mash when an all-malt beer is being brewed. The mash temperature of a single infusion mash is almost always in the 148ŌĆō162 ┬░F (64ŌĆō72 ┬░C) range. Step infusion mashes, in which the mash is rested at two or more temperatures, may be accomplished by heating the mash directly or adding infusions of boiling water to raise the temperature between rests. A common single step mash is one with a rest in the beta-glucanase range (113ŌĆō122 ┬░F/45ŌĆō50 ┬░C) followed by a rest in the saccharification range (148ŌĆō162 ┬░F/64ŌĆō72 ┬░C).
If adjuncts such as corn grits or rice are used, a double or cereal mash is employed. In essence, the cereal adjunct is cooked separately to rupture the starch granules in the grains. Then the cereal mash is returned to the main mash, which is composed of barley malt with high enzymatic content. (The type of malt used in conjunction with large amounts of adjunct is usually 6-row malt. Purified amylase enzymes may also be added to aid with starch conversion.) Because the cereals are added to the main mash at near-boiling temperatures, the temperature of the combined mash increases and double mashes are thus stepped mashes. (Flaked or torrefied grains are adjuncts that can simply be stirred into a mash.)
A decoction mash is a step mash that is performed by removing a portion of the mash, boiling it and returning it to the main mash. Traditionally, decoction mashing was used to get the most out of malt that was not produced to todayŌĆÖs levels of modification. In the past, malt was both less modified and more variable with respect to degree of modification.
Decoction mashes may involve more than one cycle of separating (or pulling) a decoction, boiling it and returning to the mash. The traditional type of decoction mashing is a triple decoction mash, in which decoctions are boiled and returned to the main mash three times. As such there are four temperature rests, one at the temperature the grains are mashed in at and one after each decoction. Decoction mashing was developed before the advent of thermometers, and the standard triple decoction mash may owe many of its features to this fact.
Pros and cons
Some brewers argue that a decoction mash yields a desirable malt characteristic in beer, particularly German and Czech-style lagers, ŌĆö such as Pilsners, bocks, doppelbocks and Oktoberfests ŌĆöthat other mashing methods cannot duplicate. Pilsner Urquell is an example of a beer that is decoction mashed.
Other brewers see decoction mashing as a huge waste of time and energy (as in BTUs), and some dispute the contention that decoction mashing produces a character that cannot be obtained any other way. A triple decoction mash is very time and energy consuming and most commercial breweries that once performed this type of mash have either shortened their mashes to double decoction or single decoction mashes, or have begun infusion mashing. Most brewers, however, will agree on the following points.
Decoction mashing results in some melanoidin production. Melanoidins are red-brown, aromatic compounds formed by reactions between amino acids and sugars. They are formed at temperatures over 194 ┬░F (90 ┬░C). Both Munich malts and ŌĆö big surprise ŌĆö melanoidin malts are rich in melanoidins, and some brewers argue you can mimic the effects of a decoction mash by adding a portion of these malts to your grist. In pale beers, brewers attempt to minimize melanoidin production. In darker beers, they look for ways to increase it. Since parts of the mash are boiled in a decoction mash, and wort boils at around around 215 ┬░F (102 ┬░C), melanoidins are produced. The degree to which they are produced depends on how intensely the decoctions are boiled and the levels of protein modification (and hence the availability of amino acids) in the malt.
Decoction mashing extracts more tannins than an infusion mash. Along with gelating the starch, boiling the mash extracts husk compounds, including polyphenols (tannins). The level of tannin extraction, however, is fairly low and some maintain that this low level actually benefits the flavor of the beer. If a low, pleasing amount of tannin extraction is a piece of ŌĆ£decoction mash character,ŌĆØ then simply adding Munich or melanoidin malt would not capture that character exactly.
Homebrewers used to infusion mashing may wonder how a decoction could be boiled without extracting a large amount of tannins and yielding a very astringent beer. After all, when lautering, they are repeatedly told that their grain bed temperature should never exceed 170 ┬░C (77 ┬░C). The key to understanding this apparent discrepancy is understanding when tannins are soluble in wort. Increased heat and increased pH both favor tannin extraction. At lower pH values, such as those found in a thick mash, tannin extraction from grain husks is minimal even at boiling temperatures. At higher pH values ŌĆö such as those in a grain bed that has been extensively sparged ŌĆö excess tannin extraction occurs at a much lower temperature.
Decoction mashing inactivates some of the enzymes in a mash. Enzymes are proteins (strings of amino acids) that are folded into a specific three-dimensional shape. The shape of the enzyme determines its function. When heated, enzymes unravel (or denature, in the lingo). Different enzymes denature at different temperatures because they assume different shapes and some are ŌĆ£cross-linkedŌĆØ by sulphur bridges that stabilize their structure. Boiling temperatures are sufficient to denature almost all enzymes and thus boiling the mash inactivates any enzymes that are useful in brewing. In decoction mashing, only roughly a third of the mash is boiled at each decoction and enzymes from the unboiled mash compensate for those denatured in the decoction boil.
Besides boiling of a portion of the mash, decoction mashing involves a lot of stirring and can result in an increased yield for many brewers. In a home brewery, a decoction mash is likely to give the brewer a better yield compared to an unstirred single infusion mash. My efficiency typically jumps by around 5% when I decoct.
Decoction mashing also results in increased removal of dimethyl sulfide (DMS), more intensive gelation of starch and less protein breakdown in the boiled portion of the mash. (Fewer proteins are degraded because the mash temperature of the decoction moves more quickly through the rests where proteinases are active than in the mash as a whole.)
Triple decoction mash
Although it takes some time and planning, it is certainly very possible to perform a triple decoction mash in a homebrewery. It does help, however, to have a brewing partner as you need to monitor what is going on in two mashes at the same time and the boiled mash needs nearly constant stirring.
Some maltsters sell less modified (or ŌĆ£undermodifiedŌĆØ) malts, and these are a good malt choice when doing a triple decoction mash. You can triple decoct using modern, well modified malts, but you may want to consider shortening some of the rests. At a minimum, it will save you time.
A triple decoction mash begins with a mash in at around 99 ┬░F (37 ┬░C). The mash thickness for pale beers is usually around 2.3ŌĆō2.6 quarts of water per pound of grain (4.8ŌĆō5.4 L/kg). For darker beers, a stiffer mash ŌĆö around 1.4ŌĆō
1.9 qts./lb. (3.0ŌĆō4.0 L/kg) ŌĆö is used. Infusion mashes are generally thicker than both of these. As an option, the decoction mash can be mashed in very thickly at ambient temperature, then brought to the correct mash temperature and thickness with an infusion of hot water. I mash in my kettle as this makes it easy to apply direct heat if I need to make a slight temperature correction.
These days the explanation for this temperature is often that it activates the enzyme phytase, which lowers mash pH. Of course, decoction mashing was pioneered long before enzymes were discovered. (In fact, it was before things like cells and molecules ŌĆö things you would need to understand before you could fathom the idea of an enzyme ŌĆö were discovered. The choice of this temperature may be because it is easy to judge. At human body temperature ŌĆö which varies, but hovers around 99 ┬░F (37 ┬░C) ŌĆö water feels neither hot nor cold. Mashing in at this temperature may have been an adaptation to the lack of thermometers. (Another pre-thermometer way to achieve reasonably consistent water temperatures is to mix a fixed ratio of boiled water ŌĆö which must be around 212 ┬░F (100 ┬░C), depending on elevation ŌĆö and well water ŌĆö which hovers around 54 ┬░F (12 ┬░C) at most locations.
Next, the brewer ŌĆ£pulls a decoction.ŌĆØ In other words, he scoops out the thickest one-third of the mash and heats it in a separate pot. You can do this after a short rest, around 15 minutes, or you can let the rest sit at 99 ┬░F (37 ┬░C) for (literally) hours. (If you want phytase to produce a noticeable change in mash pH, you may indeed need to rest here for hours.) Heat the decoction to 150 ┬░F (66 ┬░C) and let this rest for 15ŌĆō20 minutes. This allows some starch conversion to occur before the decoction is boiled and the enzymes destroyed. In a modern, well-modified malt, the decoction portion of the mash may completely convert, or nearly so, at this step. Next, the decoction is heated to a boil. For pale beers, the decoction is boiled for 15 minutes. Dark beers, in which more melanoidin production is desired, are boiled longer ŌĆö up to 40 minutes. I usually boil my decoctions on my kitchen stove, as I worry that I will heat the mash too quickly and scorch it if I use one of my propane burners.
While any of the decoctions are being boiled, you must stir nearly constantly to prevent scorching. Although not traditional practice, I almost always add a pinch of calcium ŌĆö either gypsum or calcium chloride ŌĆö to the boiled decoction, to help the boiled mash achieve a desirably low pH.
After the first decoction is boiled, it is returned to the main mash, establishing a mash temperature around 125 ┬░F (52 ┬░C). (These days, weŌĆÖd describe this rest as activating beta-glucanase. Older sources would likely call it a protein rest. With well modified malt, you may choose to proceed directly to the next decoction.) After a variable amount of time ŌĆö from roughly 15ŌĆō30 minutes ŌĆö a second decoction is pulled and boiled. Like the first decoction, this should be the thickest one-third of the mash. This decoction is boiled for 15ŌĆō30 minutes and returned to the mash.
Once the second decoction is returned, the mash temperature should settle to around 149 ┬░F (65 ┬░C). Traditionally, the mash was allowed to rest for about an hour at this point. At this temperature, of course, starch is being converted into maltose and other sugars. If you are using a modern, well-modified malt, you can shorten this rest to 30 minutes (or shorter, if you confirm conversion with an iodine test).
After your conversion rest, a final decoction is pulled, boiled for 15ŌĆō30 minutes and returned to the main mash for a mash out temperature around 170 ┬░F (77 ┬░C). A mash-out makes lautering easier ŌĆö and lautering would likely have been more variable with historical malts. These days, we also know it brings most enzyme activity to a halt, ŌĆ£fixingŌĆØ your carbohydrate profile. Now, what may be six hours later, you are ready to begin recirculation and lautering.
Other decoction programs
Shorter decoction mashes exist, both double and single. By varying the size of the decoction you pull and your mash-in temperature, you can come up with just about any set of rests you would like. If you mash in your kettle, you can also combine direct heat for steps or ramps within your decoction mash.
Schmitz process
One interesting single decoction program is the Schmitz process. This combines directly heated steps with one decoction to complete a step mash.
For a single decoction mash using the Schmitz process, mash in at 122 ┬░F (50 ┬░C), then begin heating the mash to 150 ┬░F (66 ┬░C). Stir the mash as you heat. If you are making a dark beer, a long rest at ambient temperature ŌĆö in German, a vormaischverfahren ŌĆö may proceed heating the mash to mash-in temperature.
When you reach 150 ┬░F (66 ┬░C), let the mash solids settle. Once they are settled, carefully scoop out the liquid part of the mash ŌĆö the part with the dissolved enzymes ŌĆö and put it in another kettle. Keep this liquid at 150 ┬░F (66 ┬░C).
Boil the mash solids (and surrounding liquid) that were left behind for 15ŌĆō30 minutes. Next, cool the mash back down to the point that, when you combine it with the liquids you are reserving, your temperature comes to rest within the saccharification range.
Obviously, you would cool the grains down to 150 ┬░F (66 ┬░C ) if you wanted the recombined mash temperature to be
150 ┬░F (6 ┬░C). If you wanted a higher temperature, cool the grains less. The exact amount depends on the proportion of water you scooped out to the proportion of grain left behind.
To cool your decoction, use a copper coil immersion chiller. Once youŌĆÖve added back the liquid part of the mash, you can use either direct heat or your immersion cooler to correct your temperature, if needed.
The first time you try a decoction mash, take good notes regarding the volumes of the decoctions you pull and the temperatures your recombined mashes settle in to. Use this information to tweak your plans for subsequent brewdays.
Chris Colby is Editor of BYO.


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BIOGRAPHY Logan Huffman, born December 22, 1989 in Indianapolis, Indiana, is an American actor, best known for his role as Tyler Evans in the 2009 remake of "V". Huffman is a triplet (to brother Luke and sister Noelle), and he has one older brother, Lance. He went to Gattelypoole Acting Intensive at Northern Illinois University. Excelling quickly, he moved to New York at 17 to start pursuing his dreams. Within a few months of arriving, he had landed a small part in Lymelife, the critically acclaimed indie film starring Emma Roberts. Soon after, Huffman scored a lead role in Rosie O'Donnell's movie of the week, "America". Around that time, he also took a role in the "Circledrawers" project, a series created by Poppoli Pictures and Cicala Filmworks. Then came his biggest break to date: ABC's "V", which re-imagines the 1980s miniseries about the world's first encounter with an alien race. In V, the Visitors (or Vs) simultaneously appear in spacecrafts hovering over several major cities. Huffman, a longtime fan of ufology (the study of unidentified flying objects), had heard about the show and quickly contacted director Yves Simoneau, whom he had previously worked with on the set of America. Huffman walked into the audition for "V" with confidence in his ability—and with a sure step. He landed a lead role as the son of the protagonist. View GALLERY:
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LauraHairBlondeFine or Thin HairLove This!Love this flat Iron!!! It use to take me about 45 min to an hour to flat Iron my hair. Now it takes me about 20min!!! I could not be more happier with my purchase!posted Jan 13, 2011Link to this post
PauletteHairDark BrownCurly HairThick or Coarse HairRevolutionary Curling Iron!I was skeptical at first because I have used many irons on my hair and my daughter's hair. We have very curly ethnic hair. I tried this iron and it really does get hot in less than 30 seconds. It got mine and my daughter's hair very straight and silky. The previous iron we used (especially) my daughter, only got the hair straight at the root, but this iron delivers and her hair is so soft and silky it looks like she went to a professional beauty salon! I would highly recommend this product especially for hard to straighten hair..posted Jan 13, 2011Link to this post
Cheryl G.HairBlondeCurly HairChemically Treated HairWonderful Flat Iron!!This has to be the best flat iron i have ever bought! It just glides like silk through my hair. I have very curly hair that i first blow out and then flat iron. Just one use for each section i am doing and it makes my hair not only straight but very silky and shiny also. A thumbs up for this product!!posted Jan 13, 2011Link to this post
Liz H.WAHairCurly HairColor Treated HairThick or Coarse HairWorks Great, But Broke After 2 WeeksI got this for Christmas and promptly took it on vacation, where I used it every other day and LOVED it. It straightened my hair fast, left it smooth, and it stayed straight for several days. Well, it lasted through the trip, but as soon as I got home it started making a clicking noise at the hinge whenever it opened. When I went to use it today (a couple days later), it needed 10 seconds to reheat after every pass through my hair, and it was only set to 340 degrees. I know a few bad reviews out of 600 or so means that I was probably just unlucky, but I babied this iron since I got it, always turning it off and unplugging it after every use, being careful not to drop it, not winding the cord around it, etc., so I think it's just a bad product. Before this I had (and will be going back to) the Solia 1 1/4" iron, and it has worked well for me for 2 1/2 years. I only decided to replace it when the caps on the hinge started falling off and it seemed to take longer to heat. It still works, though, which is more than I can say for this much more expensive and newer iron. I know the Solia has some bad reviews, too, but I would definitely recommend it over the Sedu. In terms of straightening quality, the Solia is on par with the Sedu and it's still working.posted Jan 4, 2011Link to this post
JennFrederick, MarylandHairLight BrownNormal HairColor Treated HairThick or Coarse HairGreatest Flat-iron On The Planet!I've had this flat iron for a little over a year now and I am totally obsessed with it! Waaaaayyy better than the CHI! My last iron took over 40 minutes to straighten my hair and it would always still end up frizzy and damaged. Now, it takes ten minutes and my hair is silky smooth and perfectly straight. I also love the curved edges that allow you to curl it if you want. Also, never pulls your hair out like alot of other flat-irons. All of my friends that have used it, have fallen in love with it as well. I just cannot sing enough praises about this flat-iron. One of the best investments I've ever made. Worth every penny!
posted Jan 4, 2011Link to this post -
KelliKentuckyHairPlatinum BlondeCurly HairColor Treated HairFine or Thin HairLove It!I love this flat iron. I got this as a gift from my husband and I love it. I have used many different brands of flat irons and was currently using a ghd, but decided to give this a try since my ghd one was going out. I really like how light handling it is and that you don't have to keep going over a section of hair to make it straight. One sweep will do. I got the pink one of course and love it, and was really happy to get the heat sleeve with it as well, it makes traveling so much easier. I will continue to buy Sedu products and would recommend this flat iron to anyone!!posted Jan 4, 2011Link to this post
Jennifer L.HairMedium BrownNormal HairDry HairDaughter LovesGot this for my daughter for Christmas and she absolutely loves it! She said it leaves her hair shiny and straightens quicker than any product she has used so far. It also doesn't pull her hair as she is straightning.posted Jan 1, 2011Link to this post
RedroseHairMedium BrownNormal HairDry HairDaughter LovesBought this for my daughter and she absolutely loves! Likes the way it makes her hair look and feel. Would recommend this to others.posted Jan 1, 2011Link to this post
KikiNcHairBlackNormal HairCurly HairThick or Coarse HairIt Worked Better Than The SoliaThis tool flattened my hair way better than the sedu...it left it shinier and straighter but I ran into the same problem...frizzy looking,not as straight/flat as I wanted it...I have only used it once since I got it. I have had my ends trimmed (more like a hair cut) since using them so I'll try again and update with a photo when I do!! Again I would work really really well on relazed hair or anything other than naturally kinky, thick/coarse hair probably!! Good luck!!posted Dec 30, 2010Link to this post
TheresaMichiganHairMedium BrownThick or Coarse HairRelaxed HairAwesome!!I was a little apprehensive about spending more than a hundred dollars for a flat iron. I've only used cheaper curling irons and flat irons in the past. I never thought price mattered. Boy was I wrong. In the past whenever I curled my hair it would be flat in about 15 minutes (not kidding that's funny because I live in Michigan where humidity is only a problem in the summer). With the Sedu revolution my style stays all day. I never have to retouch my hair. I'm letting my relaxer grow out and the sedu gets the roots nice and straight. It's wonderful. On days that I don't workout. I can get three days wear from one day use of the flat iron. You know how if you condition your hair at night and let it air dry its not the easiest to manage the next day. The sedu revolution still makes the hair look good without wetting hair and blow drying. I'm very impressed with this flat iron. I've had it about a month. It came with the mini curler. I haven't used it yet. I looked at the CHI flat irons but selected this one because it has temperature control and a two year warranty. I usually use my flat iron at about 260 degrees. It goes as high as 460 (?). Right now because of winter I've found that after using the sedu, my hair does not return to its natural more kinky state if I'm out in the snow for a few minutes. I'm not one that likes to fuss with my hair, so this product is great for me. I REALLY LOVE THIS FLAT IRON. I hope it lasts for a while.posted Dec 30, 2010Link to this post
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The Sedu Anti-Frizz Polishing Treatment with pure Argan Oil protects from heat damage and leaves hair incredibly smooth and shiny.
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Sedu Revolution's Ultra Smooth 1.5 inch features revolutionary technologies that allow you to create any hairstyle inhalf of the time and virtually no damage.
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Hours: 7am-5pm MST, Mon-Fri
Product ID: DM422 | By: District Made
Earn your fashion stripes in this soft, stylish v-neck.4-ounce, 100% ring spun combed cotton yarn dye30 singles
Product ID: DM472 | By: District Made
This soft, textured style has dyed-to-match buttons on the neck. 4.4-ounce, 50/25/25 poly/ring spun cotton/rayon 24 singlesTextured fabric infuses each garment with unique character. Please allow for slight color...
Product ID: DM480 | By: District Made
Why fight it? You can t help but relax in this extra soft v-neck.|3.5-ounce, 60/40 ring spun combed cotton/modal40 singlesDrop shoulder with a relaxed fit
Product ID: DM482 | By: District Made
Team this raglan with denim for instant cool. |3.5-ounce, 60/40 ring spun combed cotton/modal 40 singlesOpen neckline
Product ID: DM421 | By: District Made
Our mini stripe tank has gathers in the back for easygoing movement.|4-ounce, 100% ring spun combed cotton yarn dye30 singles


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I'm back from a week long, whirlwind trip to the Big Apple. The purpose of my trip was to attend a business conference for interior design professionals, but I made sure that I tacked on a few extra days in order to see the sights and go to some of the design centers and fabulous décor shops. Here are some of my favourite finds…
Fabric by Quadrille
Fabric and wallpaper by Quadrille
Drapery fabric by Quadrille, Interior designer unknown, image via House Beautiful
Quadrille Fabric has been getting a lot of positive press lately, and I needed to see the product in person. Let me just say that I was not disappointed! I quickly got an account and samples of the fabrics should be arriving to my Calgary interior design office shortly. I can hardly wait to use these cheerful prints in our projects.
Light fixture by Ironware International
Light fixture by Ironware International
Ironware International specializes in light fixtures and I was quite impressed by the quality and design of these fixtures. I will definitely be suggesting some of them for clients.
Craftsman Cabinet with lacquered finish by Lona Furniture
Pauline Inspired Recamier by Lona Furniture
Lona furniture had some pieces that really caught my eye and I was so pleased to find out that they are a Canadian company. Of course, I love supporting my fellow Canucks. This furniture is classic, timeless and superbly crafted.
Chandelier by Canopy Design Ltd.
Chandelier by Canopy Design Ltd.
These whimsical chandeliers are perfect for a little girl's bedroom. They are so charming and just the perfect thing for a princess' room. They are made by a company called Canopy Design Ltd.
Capuchine Pottery by Jonathan Adler
Positano pillow by Jonathan Adler
Walnut Desmond Screen by Jonathan Adler
Templeton Sofa by Jonathan Adler
Jonathan Adler's shop is full of cheeky pottery, great pillows and accessories and vintage inspired furniture. I really liked his youthful approach to interior design.
As an owner of a Calgary interior design firm, it is really important that I travel to larger design centers so that I can keep up to date on current trends and new products. New York City was a treasure trove of new and exciting merchandise that we can use in our renovation or décor projects. The trip was a great success, and now Corea Sotropa Interior Design can get all of these wonderful items for our clients.


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I've been so silent for a long time, isn't? Well, I can say I had a good reason, and is nearly finished… well, let's say "80% finished". This will be one of the new mods included in the compilation I will create soon, but I don't want to show anything until it looks nearly done. All i can say is another remake of another classic of all times, but with some interesting variations.
I will try this will be SDK-Project's Year… the year when almost all my projects will be released. Just with a little faith, tons of hours and refusing to go to wild parties, do any funny stuff or even breath, I can do it. For sure!
One mapper called Pn18 sent me an email with a YouTube link. He said I inspired him… nice! That's something special for me. I can inspire people to do new stuff!. So I did it… I reached my goal: I proved that Hammer Editor is not just a map editor, it's a whole game editor (but it's hidden). And even not just with Hammer, another user called PJJMDCC created a Flash version of Virtual Drums. ^^
Thanks to both of you for making me feel useful!
Here is Poggle, by Pn18:
And the Flash version of Virtual Drums:


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(based on 15 reviews)
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Review for GE Dishwasher
By Steve4102
from Undisclosed
Comments about GE 24" Built-In Dishwasher - Stainless Steel:
The dishwasher has performed ok to this point. Would have preferred a stainless steel interior.
Leaves much to be desired
By FrustratedInOccoquan
from Occoquan, VA, United States
The second dishwasher installed in my new construction home had to be repaired to replace the motor. Now the thing won't start - says the door is unlocked! So now I'm having to have a repairman out again. I want a new model dishwasher!
Great Dishwasher
By Corm
from Auburn, Maine
We bought this in June and we have been extremely happy with it. It is very quiet, you barely know it's on.
excellent product
By Alicecolorado
from Colorado Springs, CO, United States
it is little bit small for family of five, but it is very good with its value
By Jquin
from Chicago, IL, United States
After over two months of service visits and a replacement we are able to wash dishes again. However it looks great. Takes an extremely long time to complete a wash which I am sure is costly. Old washer worked fine for twenty years just looked bad. I hope this one holds up past the warranty.
Not so much...
By Nicknamealreadyused
from Syracuse, UT, United States
Poor dishwasher. Silverware never comes out clean and the liquid detergent never fully rinses out of the fill cup causing the detergent to just run down the door. Takes 2 hours to run a normal cycle and still the dishes don't come out clean.
Cheaply made
By newsgirl50
from Colorado
This 3 month old dishwasher is the worst model we have ever owned. All our new home's GE products are of less quality than ones we had years ago. The drying cycle is very poor, the racks are flimsy, silverware caddies fall off easily and it's noisy.
Would look for better features.
By gmapat
from St. Charles, MO, United States
Mine is not what I want in a dishwasher. Maybe a more expensive model, would have been better. To me, it is not easy loading, and plates etc sometime do not stay I their place. No really good place for cereal bowls, they just do not work well in there. For my use the design is just all wrong.
Cutlery crate
By Leekristine2010
from Washington, United States
I like the crate for utensils as they have slots for each piece. This ensures that every single piece will be cleaned properly.
lots of room
By lm777
from Worcester, MA, United States
Bought about 6mons ago. Works great and cleans dishes excellent.


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Cultures of the American West, A reading and book signing with Natalie Brown
Strand Union Building, Room 168
Cultures of the American West is a series of events sponsored by the Department of English and the College of Letters and Science.
MSU English and Native American Studies alumnus Natalie Brown will give a reading from her recent novel about the American West, The Lovebird (Doubleday Press).
Other events include:
Wednesday, March 26, 4:10 PM, 235 Strand Union Building, Faculty research presentations
Linda Karell, MSU Department of English, will introduce and chair a session on recent research about the cultures of the American West. Faculty presenters include Robert Bennett (English), Susan Kollin (English), Andrew Nelson (Film and Photography) and Kristin Ruppel (Native American Studies).
Thursday, March 27, 4:10 PM, 125 Linfield Hall, L&S Distinguished Speakers Series lecture by Stephen Tatum
Stephen Tatum, Director of the Environmental Humanities Program at the University of Utah, will present a lecture on The Labor of the Dead: Bolaño and Bowden on the Border. This event is part of the College of Letters and Science Distinguished Speakers Series.
The cost of this event is: Free and open to the public
For questions regarding this event, please contact:
Sponsored by:
College of Letters and Science,
Department of English
Listed as: Colleges Letters and Science Lectures and Speakers Academics Audience


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We hand-craft responsive html for web design on cms & ecommerce sites.
Whether iPad, iPhone or Android we can build your multiplatform mobile apps.
We've got extensive experience building screen graphics for film and TV
Game development is our passion, we develop games for many platforms.
An HTML5 gamification module for McDonald's restaurants to help engage staff during training for their new ordering system.
Responsive web design and development using a bespoke WordPress theme for built for desktop and mobile devices.
The City of Forking Paths iPhone and Android app was built for the Biennale as part of the City of Sydney's legacy art work collection.
We built the responsive website for Nicola Waite using ExpressionEngine, jQuery and our custom JavaScript toolkit.
We provided the WordPress development services to build this responsive one-page website for the Mint Partners.
We developed the expanding Flash banner ads for the My Little Pony brand of new singing dolls named Equestria.


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OK, I figure if anyone can understand and solve this problem, you guys can!
My question is about using the front sight of a pistol. Let's leave aside issues of using sights vs. instinctive, etc. Here's the issue: I was introducing an optometrist friend to shooting, and I was teaching him what I've always been taught: focus on the front sight. And the he pointed out something to me that I have NEVER noticed: focusing on the front sight is IMPOSSIBLE if you have both eyes open and want to see just one target He then demonstrated this to me. I hope I can explain this clearly: If you have both eyes open, and focus on the target, you'll see one target. If you have both eyes open and focus on the front sight, you'll see two different out-of-focus targets, because you're looking down two crossed visual lines. The front sight will be one one target (looking through the right eye) and another target to the right (looking through the left eye). So if you want to focus on the front sight, you have to actually pick one of the two out-of-focus targets while you're shooting! Try this with your own gun and you'll find the same thing, I think.
This baffled me - what have I been doing for 25 years if I wasn't focused on the front sight? I did some checking of what my eyes were really doing, and it turned out that when I am shooting quickly, my eyes are actually focused on the TARGET, although as strange as it sounds, my ATTENTION is actually on the front sight. (Kind of like if you deliberately let something in your vision go out of focus but keep looking at it.)
I feel like I just found out that my wife is cheating on me with my best friend - is there a better way to do it than the habit I've accidentally formed? Is this a phenomena that is widely known but I'm simply unaware of? Counsel me, oh wise ones!


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the way it was presented is like it is for kids under 7 years old. the good guys are super stupid and naive. the bad guys are very smart. i give this half a star.
Episode 19 near the end. Korean drama is always like this. The lead actor/tress do not say anything to reason out when it is needed. This is enough to lower it to 2 stars.
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a while back someone asked for links to a site where they could meet
other bi/gay/les/questioning or whatever teens. since we all desided that mogenic
sucks...heh...i just remembered one of my fave. observative.com is a meeting
site that a friend of mine started, and while its not a strictly queer site, he
started it largly in part because of me who had nowhere to meet people because i was only 15. so the starting age now is 16, which is nice, and there are a lot of cool people, of all sexual orientations on there.....just thought id put that out for you all... its nice and simple to use and its pretty and it works and its free...completely. hes working on a webcam feature now as well...check it out:)
actually.... the only reason mogenic aint top shit is that its never updated anymore. when i started going through my whole 'self discovery' that site was really awesome. but alas, since no updating, its kinda you've seen it once, you've seen it a million times kinda site now. pity.... it had sooooo much potential! still.... shouldnt bag it, after all, people actually put a heap of time and effort into it, and you gotta be grateful for what they've achieved. helped me out, thats all i gotta say. :) have fun kids ^_-
nah sorry..i totally didnt mean it that way...
i still USE mogenic...lol...imma hypocrite...
and its too bad they dont keep working on it...there were pretty colors too...lol
"No Ani those are NOT women, they LOOK like women. wow.. they're puuuurtty" Ani Difranco
have different ways of looking at the world.
I don't want to turn oasis into a personals site, i feel it's cheap and has too much of a chance to be sleazy.
I want oasis to be somewhere people can express themself.
Putting the HEAD back into Hedonism
... I love this site. Emily plus Oasis 4-ever.


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I'm writing this about my mom, and I plan on leaving this one, plus many others somewhere for her to read, so she can finally understand that I really don't like her. I've told her and told her, but she'll never believe me, so what better way to get her to believe than some poems that I wrote? Heh. Harsh, I know. But if all of you understood what she was like, then you'd do it too... You can judge me all you want, but hey, it's my way of doing things.
You think it's a phase
And that I will change
Well guess what - it's not
And it will happen a lot
I'll have scars on my arms
That does do some harm
And guess what - it's because of you
The fights, and being here too!
I will always cut
You may think I'm a nut
I don't care
My feelings for you are bare
It's not because of a friend
Or even because of "him"
Nope, it's because of you
The fights, and being here too.
You'll never see...
Never see me
It's not from pain
There's nothing to gain
You don't care
You're feelings for me are bare
You'll never love me
Or even see
That's right - It's because of you
The fights, and being here too!!
It isn't incredibly long, much shorter than the one I wrote for my friend. That's just the one that I like the most and I figured I'd put it on here for you all to read. ^.^


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»Detroit »Other |
<< Return to Events |
2013 AIAG Corporate Responsibility Summit | 2013 |
"Integrating Sustainability into Your Business Plan and Practices" This year's summit will provide companies of all sizes the information needed to take their sustainability efforts to the next level. Featuring keynote speaker William Sarni - Director and Practice Leader, Enterprise Water Strategy - Deloitte Consulting LLP. Topics include: Conflict Minerals; Global Environmental Regulations, iPoint Conflict Minerals Platform System, Globally Harmonized System, Supplier Sustainability Self-Assessment, Environmental Metrics, Water Stress and Sustainability, Industry Materiality Assessment, Global Reporting Initiative, OEM and Supplier Panel and more! Estimated attendance is 300. www.aiag.org
Cost: $700 AIAG member $900 nonmember
Contact: Shannon Osburn Phone: 248-213-4642 Email: email@example.com |
Dates: 4/24/2013 - 4/25/2013
Place: Suburban Collection Showplace 46100 Grand River Ave. Novi Time: 8:00am - 5:00pm Sponsored by: Chrysler; General Motors Company; Honda; iPoint; Magna; Toyota;Printnology; Wayne State University |


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CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.
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The deer in the ravine south of town must be pretty hungry this year, says reader Janet Duval.
This one showed up for breakfast on Saturday of last weekend, dining on the euonymus bush right beside the sunroom window. Duval snapped it with her iPad.
Notice the deer has only one antler, she says, adding three others stayed down in the woods
Sunday, the three females came for lunch, chewing several bushes around the


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Fueled by Oil, Agriculture Sector Welcomes Low Diesel Prices
January 27, 2015 9:55 am | by ROXANA HEGEMAN, Associated PressLivestock producers in the Midwest and vegetable growers in the Sun Belt alike are reaping the immediate benefits. And with average retail gas prices for 2015 forecast to be about $1 lower than last year, farmers this spring may end up planting more energy-intensive crops.
Thirst For Craft Beer Fuels Large Crop of Hops
January 27, 2015 9:20 am | by Associated PressA new report from the Hop Growers of America shows a 10 percent increase in acres harvested between 2013 and 2014. The thirst for craft beer helped hop growers produce their largest crop of hops in five years.
China Moves to Accept Imports of All US Apple Varieties
January 27, 2015 8:45 am | by NICHOLAS K. GERANIOS, Associated PressFor the first time in several years, all varieties of apples from the United States will go on sale in China. A deal was reached between officials for the U.S. and Chinese governments to grant access to all U.S. apple varieties.
Japan Logs Record Trade Deficit in 2014 on Weakening Yen
January 26, 2015 2:55 pm | by ELAINE KURTENBACH, AP Business WriterThe Japanese yen has weakened over the past year to about 117 yen to the dollar compared with about 100 yen in early 2014. That raises the value of Japan's exports in yen terms. But it also pushes up costs for imports of fuel and food.
Colorado Lawmakers: To Ban or Not to Ban Powdered Alcohol?
January 26, 2015 1:50 pm | by IVAN MORENO, Associated PressLawmakers will consider whether to ban powdered alcohol before the product arrives in stores amid worries that its convenience will make it easy to sneak into schools and sporting events. The product called "Palcohol" is an ounce of rum or vodka in powdered form.
Milk Industry Fights Back Against 'Anti-Dairy' Groups
January 26, 2015 1:15 pm | by CANDICE CHOI, AP Food Industry WriterAs Americans continue turning away from milk, an industry group is pushing back at its critics with a social media campaign trumpeting the benefits of milk. The association says it needs to act because attitudes about milk are deteriorating rapidly.
Bird Flu Found at Foster Farms' Turkey Ranch in Central Calif.
January 26, 2015 12:50 pm | by Kari Imberg, Associate Editor, Food ManufacturingHundreds of turkeys at a central California ranch are being killed to prevent the spread of avian influenza. Federal officials say they found the commercial turkey flock at Foster Farms' Stanislaus County facility to be infected with the H5N8 strain.
Experts Agree: Prices, Demand For Beef to Remain High
January 26, 2015 12:25 pm | by Associated PressHigh beef prices are here to stay for a while, as recent drought conditions in Texas and around the country have reduced the nation's cattle supply to its lowest numbers in more than 50 years, according to agricultural experts.
How Drones Are Flying Their Way Into the Food Industry
January 26, 2015 10:30 am | by Kari Imberg, Associate Editor, Food ManufacturingDrone technology is already being used in various countries worldwide. With the possibility of drones showing farmers exactly where to spray, fewer chemicals could be used. This could easily translate to lower costs for consumers and less of an impact on the environment.
Ohio Pot Legislation Movement Has High Ambitions
January 26, 2015 9:55 am | by JULIE CARR SMYTH, AP Statehouse CorrespondentCampaign representative Chris Stock said the Ohio amendment will make marijuana legal for both medical and personal use for those over 21 years old, and set up checks and balances not unlike those that currently exist for alcoholic beverages.
Listeria Recall: How a Web of Oversight Couldn't Prevent an Outbreak
January 26, 2015 9:20 am | by MOLLY ROSBACH, Yakima Herald-RepublicSince the most recent recall, retailers have pulled Queseria Bendita products. While the cheese shop owners maintain that investigators have not found listeria in their cheese, but only in the Third Street facility — implying their products are safe — experts say the evidence is clear.
Post Holdings to Buy Cereal Maker MOM Brands For $1.15B
January 26, 2015 9:00 am | by Associated PressPost Holdings will spend $1.15 billion to bulk up its presence in the market for bagged and hot cereals by buying the privately held MOM Brands Co., maker of Malt-o-Meal cereals.
Yogurt Founder Sentenced to 5 Years in Prison For Arson
January 26, 2015 8:25 am | by Associated PressU.S. District Judge Jane Boyle sentenced 56-year-old Edgar Diaz — who formed Three Happy Cows in 2010 — to five years in prison this month on a federal charge of arson and also ordered him to pay $1.5 million in restitution.
Number of Japan Food Complaints Tops 16K in 6 Years
January 26, 2015 8:00 am | by Associated PressThe number of complaints about foreign substances found in food bought at stores or served at restaurants in Japan has mounted to 16,094 in nearly six years since fiscal 2009, the National Consumer Affairs Center of Japan said.
Report Offers Framework to Analyze Effects of Possible Changes to US Food System
January 23, 2015 3:45 pm | by Kari Imberg, Associate Editor, Food ManufacturingTo assist U.S. regulators on decisions about the nation's food system, the Institute of Medicine and National Research Council issued a new report. The study focuses on assessing the health, environmental, social and economic effects of proposed changes to the system.
New Video Examines Role of Technology in Raising Animals
January 23, 2015 3:15 pm | by North American Meat InstituteThe use of modern technologies to raise animals has come under scrutiny in recent years as some call for a return to "simpler" practices. A new video examines the role of technology in raising animals and challenges the claim that a return to lower tech livestock production and processing would improve our food supply.
$300K in Stolen Wine From Famed Restaurant is Found
January 23, 2015 2:35 pm | by Associated PressMore than $300,000 in world-class wine stolen from a famed Napa Valley, California, restaurant has been recovered from a private cellar in North Carolina. Napa County sheriff's Capt. Doug Pike says it's unclear how the 76 bottles ended up in Greensboro.
Study: New Rating System Would Be Easier to Digest Than Current Nutrition Labels
January 23, 2015 2:00 pm | by Lois Abraham, The Canadian PressIf labeling on food was easier for consumers to digest it might improve nutrition and curb the obesity epidemic, suggest two McGill University researchers. Two of the authors of the study compared four labeling systems.
Report: Manufacturing Wages Significantly Higher Than Comparable Workers
January 23, 2015 12:50 pm | by Andy Szal, Real Time Digital ReporterThe average manufacturing worker made nearly 11 percent more than a comparable worker outside the manufacturing sector in 2012 and 2013, according to a newly released report. Author Robert E. Scott tabs the wage premium for manufacturing jobs at $1.78 per hour.
Calif. Raisin Case Headed to Supreme Court
January 23, 2015 12:10 pm | by Kari Imberg, Associate Editor, Food ManufacturingFor the second time, Melvin Horne will defend his rights as a raisin farmer by arguing to the Supreme Court. Under a government program, raisin producers are forced to hand over nearly half of their annual crop without getting paid.


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Flash Back Fridays
The Lodge was my introduction to the West Coast having been raised in Toronto. I clearly remember my first morning at the Lodge. I was having breakfast in the Whale Room and Jim strode up to me, introduced himself by asking what I knew about flora and fauna. I can't remember what I said, but it was clearly the wrong answer as he replied with 'well, I can see you're a bullshitter, hopefully we'll find some use for you around here.' Yikes… a warm Strathcona welcome. That was the first morning.
The second night, I had another run-in with a Strathcona local. I was supposed to be sharing a room with Craig who I hadn't met as yet because he was on an out -trip. I was in bed that night, still feeling quite uncertain about this whole place, when I heard some noise. It sounded like someone rustling around in the next bed. I was sufficiently scared, as I thought my roommate was out. So, heart pounding, I grabbed my flashlight, crept up to get my paddle by the door and ready to strike, shone the light at the noise…and there on the bed was the Lodge dog, looking peaceful as could be. That was my first day at Strathcona. After that, I was ready for anything, so it was a good intro to the Lodge.
I was at the Lodge from April 1979 – October 1979. I was 24 years old. Molly Doran I had known from the East; we discovered the Lodge together. Staff that I remember were Mary Sherlock in the garden, Valerie Laub, apprentice; Bridget Moore, apprentice; Cliff Redman, instructor; Maureen Garrity, Instructor; Brian Finney, Instructor; and Annie and Jamie Boulding, who were just starting to be instructors. Mary Sherlock and I are still good friends.
Instructors, like me, were being paid at the time enough to get a bit of a sugar hit on town runs. Those were the days where there was NO sugar at the Lodge. Aaah… memories of handling those kids on sugar withdrawal… (not to mention my own).
I learned about West Coast/ rain forest Flora and Fauna in a hurry, the difference between paddling on oceans and on lakes, hiking in mountains, vs. forests and bush, nutrition, Native Culture and more; the Lodge experience broadened and enhanced my love
of the outdoors from East to West.


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- 663Promote
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
What makes this for me is the drawing in the background. I love the layering of these two things. Do you sign your prints?
See More Comments


text: BTU International has advanced process applications labs in both the USA and China. Staffed by expert process engineers, the labs boast an impressive array of equipment including a wet lab and metrology. These labs, near Boston, Massachusetts in the USA and Shanghai in China, are available for both demonstration and process development work.


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It was the best of times, it was the worst of times. My dear friend Beautiful Mess wrote me this about her son playing football. It reminded me of former Redskins great John Riggins putting on his old uniform years after retirement and then running on to the field before an NFL game. They asked him why he did it. He said because he missed that feeling and wanted to experience the crowd cheering for him. It's what he lived for.
I need to talk about a sport. When I first got my son into football he was in third grade. I stressed so many things about football that I wanted him to experience. I pushed camaraderie, passion, how he would never work so hard, how it would teach him to be a man. How he would make friends with people he wouldn't normally be friends with in school, how they would have each others backs regardless of where they are and what they're doing.
From the get-go, he cried after his last game. Every single time. I would have a winning team, yet a pile of sobbing little boys and parents wondering what the hell was wrong. No one got it when I said, "it's their last game."
Last night they played in pink for breast cancer awareness. They lost. The boys came walking back and low and behold, there's my gigantic man-child crying his eyes out. Of course, when he saw me, he cried more. His dad was like wtf? I said, "Last game, dad..." My friend was like wtf? "last game, ..."
So I walked arm and arm with my son back to the car. I praised him and how well he's done and how much he's gone through in the last few years. He cried and cried. I got a glimpse of our shadow as we were walking. Suddenly instead of carrying my little boy off the field, I was walking arm in arm with a man much bigger than me, but crying just like he did each year. It was surreal. I will never regret my decision to live as though football IS life. I love that he loves it so much.
He didn't say a word on the way home. I sent his soggy butt to the shower. He came out refreshed. We never mentioned it again.
Football IS life.
Someday in the future that kid will be walking his kid back to the car, and thinking how great it is to watch his kid love something. Beautiful Mess done good.
By the way, I don't talk sports with chicks.


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Red Bulls Sebastian Vettel will start from pole position for the Formula 1 Grand Prix Du Canada 2013 after a qualifying session in which the track steadfastly refused to dry out after rain at lunchtime.
Vettel will be joined on the front row by a revitalised Lewis Hamilton for Mercedes, with surprise-of-the session Valtteri Bottas placing his Williams third ahead of Nico Rosberg in the other Mercedes.
It had begun raining at five minutes to one, but the brave all attempted to get away with supersoft tyres for a lap when Q1 began. Kimi Raikkonen slid his Lotus straight over the grass at Turn 2, while Max Chilton spun his Marussia at the hairpin. Everyone came in for intermediates.
Just as it had been in practice, the session was one of rapid-fire improvements as conditions slowly improved and a drying line emerged. In the end Vettel was fastest with 1m 22.318s, almost a second ahead of Ferraris Fernando Alonso, with Mark Webber in the other Red Bull, the surprising Bottas, Felipe Massa in the second Ferrari, Hamilton and Rosberg next up.
Further back it was a disaster for Force Indias Paul di Resta and Lotuss Romain Grosjean. The Scot was left 17th on 1m 24.908s, the Frenchman 1m 25.716s, leaving them 17th and 19th with Caterhams Charles Pic sitting between them on 1m 25.626s. Jules Bianchi was 20th for Marussia with 1m 26.508s, with team mate Chilton taking 21st on 1m 27.062s ahead of Caterhams Giedo van der Garde on 1m 27.110s.
With Grosjeans 10-place grid penalty after his collision with Ricciardo at the last round in Monaco to be taken into consideration, the back two rows will be occupied by Bianchi in 19th, Chilton in 20th, Van der Garde in 21st and the disappointed Grosjean bringing up the rear in 22nd.
Conditions deteriorated for Q2, which was stopped with a red flag with 1m 59s to go when Massa got Turn 3 wrong and broadsided into the tyre wall. At that stage Webber was fastest on 1m 28.145s by fractions from Vettel, with Bottas, Rosberg, Alonso, Raikkonen, Toro Rossos Jean-Eric Vergne, Hamilton, McLarens Sergio Perez and Saubers Nico Hulkenberg temporarily through to Q3.
When the session was restarted at 13.47 there was a fight not unlike the first lap of a race as everyone tried to make it back round in time to record single flying laps. Hamilton did it best, jumping to first place with 1m 27.649s, as Vergne came up to a great fifth and Sutil to ninth. It was a disaster for McLaren. Hulkenberg fell to 11th for Sauber with 1m 29.435s, with Perez 12th on 1m 29.761s, Pastor Maldonado on 1m 29.917s for Williams, Jenson Button 14th in the second McLaren on 1m 30.068s, then Esteban Gutierrez on 1m 30.315s in the second Sauber from Massa on 1m 30.354s.
So it all came down to Q3, as the conditions showed little sign of significant improvement. Intermediates remained the order of the day. And in the end, it all came down to what each driver managed in their first runs, as they never got the tyre temperatures in the crucial final sector once they had switched to new intermediates for their second.
That left Vettel fastest with 1m 25.425s, but just as it seemed Hamilton was on course to beat that the Englishman missed the turn-in to the final corner and the time went away, leaving him second on 1m 25.512s. Bottass excellent 1m 25.897s left him third, with Rosberg out-qualified here for the first time by a team mate fourth on 1m 26.008s.
Webber went autocrossing on his first flyer and thus had to be content with fifth place on 1m 26.208s, while Alonso also had some adventures and was only sixth on 1m 26.504s.
Vergne did an excellent job for Toro Rosso to take seventh with 1m 26.543s, and he shares row four with Sutil who posted 1m 27.348s for Force India. A disappointed Raikkonen couldnt wring better than 1m 27.432s from his Lotus and shares row five with Toro Rossos Daniel Ricciardo, who managed 1m 27.946s.
For tickets and travel to 2013 FORMULA 1 races, click here.
For FORMULA 1 and F1 team merchandise, click here.


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