text:
The present invention relates to a film having a liquid at least partially absorbed therein, wherein the liquid has been applied to a surface of the film and prior to application of the liquid to the surface, the surface has been subjected to a surface activation treatment such that the surface has a surface energy of at least about 50 dynes.
1. A nylon film consisting of (a) one or more aliphatic primary diamine and one or more aliphatic dicarboxylic acid, (b) an omega-aminocarboxylic acid, (c) an omega-aminocarboxylic lactam, or (d) a mixture of two or three of (a), (b), and (c), and having a liquid at least partially absorbed therein, wherein the liquid has been applied to a surface of the nylon film and prior to application of the liquid to the surface, the surface has been surface activated such that the surface has a dyne level of at least about 50 dynes and the amount of liquid able to be absorbed by the nylon film after said surface activation is higher than the amount able to be absorbed before said activation wherein the film is in the form of a tubular casing, and the surface is a food contact surface.
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17. A nylon film consisting of (a) one or more aliphatic primary diamine and one or more aliphatic dicarboxylic acid, (b) an omega-aminocarboxylic acid, (c) an omega-aminocarboxylic lactam, or (d) a mixture of two or three of (a), (b), and (c), and having a liquid at least partially absorbed therein, wherein the liquid has been applied to a surface of the nylon film and prior to application of the liquid to the surface, the surface has been surface activated by the application of energy such that the surface has a dyne level of at least about 50 dynes and the surface receives energy of a watt density of at least about 75 W-min/m2 and the amount of liquid able to be absorbed by the nylon film after said surface activation is higher than the amount able to be absorbed before said activation wherein the film is in the form of a tubular casing, and the surface is a food contact surface.
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This application claims the benefit of U.S. provisional patent application Ser. No. 60/501,339, filed Sep. 8, 2003, and U.S. provisional patent application Ser. No. 60/454,444, filed 13 Mar. 2003.
The present invention relates to a film having a surface with a liquid at least partially absorbed therein. In particular, the present invention relates to a film for use as a packaging for a food product and especially relates to a tubular food casing for food, which is to be cooked or otherwise heated within the casing.
The present invention will be described with particular reference to a film for use in packaging food. However, it will be appreciated that the film of the present invention may have applications and uses other than in the food industry and no limitation is intended thereby.
There are a number of applications for articles having a material with a liquid absorbed onto a surface thereof. Such applications include �patches� as used for slow release topical administration of therapeutic agents and food casings for release of a flavouring and/or colouring agent into the food encased therein. However, the types of materials which can be used to form such articles are strictly limited to those having suitable absorption or permeability properties for the desired liquid.
In practice, this has severely restricted the types of materials which may be used. Generally for hydrophilic liquids, the materials used are cellulosic materials and derivatives or modifications of water soluble polymers such as polyacrylamide, polyvinyl alcohol, polyvinylpyrolidone and the like. These materials are typically modified such that the articles formed therefrom are no longer water soluble but are able to absorb at least some water. The polymers may be crosslinked and/or blended or copolymerised with less hydrophilic and/or hydrophobic polymers or monomers. A particular application of a film having a liquid absorbed therein are cellulosic food casings having a smoke flavouring agent known as �liquid smoke� absorbed therein. Such casings have been developed to be able to apply a smoke flavour and/or colour to a food product as an alternative to the traditional smoking process.
The traditional smoking process involves stuffing a food to be smoked, such as a sausage, into a smoke permeable casing and hanging the stuffed food product in a smoke house in which wood was burned at low temperature to generate smoke. Smoking by such traditional techniques is labour intensive, time consuming (with smoking times being up to a number of days) and the level of smoke generated often conflicts with pollution laws.
In order to provide the benefits of a smoked product but without the drawbacks of conventional smoking techniques, liquid smoke was developed some 65 years ago. Liquid smoke is the aqueous condensate of natural wood smoke, which contains aldehydes that react with proteins in the meat resulting in browning of the meat surface. This browning can give the appearance of a naturally smoked product
Liquid smoke was originally sprayed onto meat products encased in porous natural gut or cellulose casings prior to cooking by placing in an oven. The porosity of the casings allowed the liquid smoke to penetrate the casing and into the meat. In practice, however, it has been found that with this spraying process it is difficult to provide a uniform coating to the product. Further, the liquid smoke spray tended to run down the sides of the stuffed casing and gather at the lower end thereof. This uneven coating of liquid smoke resulted in a product having an undesirable blotchy appearance.
In the light of these difficulties, much work has been conducted with a view to providing a substantially uniform distribution of liquid smoke onto the surface. Some attempts have been made to incorporate liquid smoke into the meat product itself. However, this provides either an insufficient amount of agent on the surface to provide the desired colour, or imparts an excessively smoky flavour to the product.
A more successful approach has been to incorporate liquid smoke into a cellulose casing or absorb liquid smoke onto the surface of a cellulose casing. Techniques for absorbing liquid smoke onto a cellulose casing include dipping or spraying the cellulose casing with a liquid smoke solution so that the liquid smoke permeates to the interior surface for eventual transfer to an encased product. Such external treatment can present difficulties with further processing of the cellulose casings and in particular, may interfere with shirring. Despite these difficulties, there are a number of liquid smoke treated cellulose casings on the market.
The permeability and porosity of cellulose casings which on the one hand, makes them compatible for use with liquid smoke, on the other hand introduces serious and widely recognized disadvantages. First, cellulose products are highly permeable to water vapour. This allows moisture loss during cooking and a corresponding decrease in overall weight of the product. This results in a reduced yield of product, which is disadvantageous for commercial reasons. Further, cellulose casings are also oxygen permeable which leads to spoiling and/or discolouration of the food product. As a result of this latter difficulty, food products cooked in cellulose casings must either by consumed shortly after cooking, or be removed from the casings and wrapped a second time as quickly as possible after production with an oxygen impermeable barrier casing. This rewrapping step provides an opportunity for contamination or infection of the food product that represents a loss in quality and shortening of shelf life. Further, the additional steps add to costs.
To address the disadvantages of permeable cellulose casings, water and oxygen impermeable thermoplastic casings were developed. When using casing of this type, there is negligible loss in weight during the production process or during storage and shipping. Further, the product can remain sterile provided the casings remain intact. However, as a result of the impermability of the casing, smoke in either gaseous or liquid form cannot penetrate the casing. Further, impregnation of thermoplastic casings with liquid smoke or other colouring additives has not been successful since the plastics used cannot adequately absorb and store impregnating agents. In order to impart a smoke colour to plastic encased products, it is necessary to remove the casings and apply smoke by techniques such as spraying or dipping liquid smoke or atomizing and the product repackaged. These additional steps not only increase cost but increase the risk of contamination.
Another approach has been to provide a cellulose/plastic laminate, the inner cellulose layer having a coloring agent absorbed therein and the plastic intended to provide an oxygen barrier layer. In practice however, when meats are cooked in packages formed from this material, juices collect between the meat and package. Such a condition is known as �cook-out� or purge. This is undesirable from a consumer acceptance point of view. Further, it has been observed that there is a tendency for flaking or chipping of the cooked meat surface during slicing.
There is a recognized need in the industry to provide a gas and moisture impermeable casing having a food additive such as liquid smoke absorbed therein. However, to date all attempts to solve this problem and provide a commercially acceptable product have failed for one reason or another. One approach has been to blend a liquid smoke with a resin used for the inner layer of a plastic casing. This has been unsuccessful for a number of reasons including reaction and volatilization of the liquid smoke at extrusion temperatures and delamination induced by the presence of the additive.
Another approach has been to incorporate an absorbent additive into an impermeable plastic casing material. However, such a product has yet to be adopted commercially and in tests conducted by the present inventor on one such material, have shown that there is still insufficient absorption of liquid into the film and excess liquid remains on the surface of the film.
If this excess liquid is not removed, the colour and flavour additives do not remain evenly dispersed on the film surface during subsequent processing such as shirring and stuffing. The result is non uniform transfer of colour and flavour to the surface of the product.
If the excess liquid is removed by wiping, very little of the colour and flavour additives remain absorbed in the film structure and little or no colour and flavour is transferred to the product surface.
If the casing is in the form of a flat sheet the excess liquid may be removed by applying heat to dry off the moisture leaving the colour and flavour additives as a coating on the film surface. However, heating may be difficult or not possible if the film is a heat shrink film. The casing can then be formed into a tube to encase the food product. A delicate balance is required to have the coating adhere sufficiently to the casing surface to withstand shirring and stuffing operations and yet release to the surface of the food product during processing.
If the casing is in the form of a tube, the liquid containing colour and flavour solution can be added to the inside of the tube by well known techniques known as slugging but there is no practical method to remove the excess liquid. Therefore sufficient flavour and colour cannot be added without non-uniform transfer to the product surface.
It will be appreciated that in other applications unrelated to the food industry, it may also be desirable to provide an alternative to those materials currently used in applications where it is desirable to have a liquid at least partially absorbed therein. It is therefore an object of the present invention to provide a film having a liquid at least partially absorbed therein and a method for producing such a film that may at least partially overcome the above disadvantages, or provide the public with a useful or commercial choice.
In a first aspect of the present invention, there is provided a film having a surface with a liquid at least partially absorbed therein, whereby prior to the liquid being applied to the surface, the surface has been subjected to a surface activation treatment such that the surface has a surface activity of at least about 50 dynes.
The present invention relates to the surprising and unexpected discovery that by subjecting a surface of a film to a surface activation treatment, the surface may be coated with a layer of a liquid such that the liquid solution is at least partially absorbed into the film.
At least partially absorbed in to the surface is to be understood to mean that there is at least some impregnation of the liquid into the surface as opposed to a coating which remains on the surface.
According to a further aspect of the present invention, there is provided a method of preparing a film having a liquid at least partially absorbed therein, the method including the steps of subjecting a surface of the film to a surface activation treatment such that the surface has a surface energy of at least about 50 dynes, applying a liquid to the surface such that the liquid is at least partially absorbed into the film.
The film of the present invention may be any suitable film for the desired end use. Preferably, the film is for packaging a food product. More preferably, the film is a cook-in film. The film is formed from one or more polymeric materials, present in one or more layers. The polymeric material may be any suitable material which may be processed as a film in either mono-layer or multi-layer configuration. The polymeric material may be a synthetic or non-synthetic polymer or a mixture or blend thereof. Suitable materials for use in multi-layer films for food packaging applications include a food contact layer and one or more other layers selected from sealant layers, abuse layers, bulk layers, oxygen barrier layers, moisture barrier layers, tie layers and the like. The nature of these additional layers forms no part of the present invention. Those of ordinary skill in the art are aware of suitable polymers and blends thereof for use in the construction of food packaging films. Typical materials are known in the art and include polyolefin materials such as low density polyethylene, linear low density polyethylene, high density polyethylene, and higher alpha olefins such as polypropylene, polybutylene; ionomer resins, olefin copolymers with vinyl monomers such as ethylene vinyl acetate, ethylene acrylic acid or blends thereof; polyvinyl chloride, polyvinylidene chloride, polystyrene and blends and/or copolymers thereof.
An especially preferred material for the surface activation treatment is a hydrophilic material such as a polyamide material. Suitable polyamides are known in the food packaging art and include aliphatic polyamides such as homopolycondensates of aliphatic primary diamines having, in particular, 4 to 8 carbon atoms and aliphatic dicarboxylic acids having, in particular, 4 to 10 carbon atoms and blends or mixtures thereof. The aliphatic copolyamide may be the same homopolycondensate or homopolymer, and may be a polymer based on one or more aliphatic diamines and one or more aliphatic dicarboxylic acids and/or one or more omega-aminocarboxylic acids or omega-aminocarboxylic lactams. Examples of suitable dicarboxylic acids include adipic acid, azelaic acid, sebacic acid and dodecane dicarboxylic acid. The film may also include an additive to facilitate adherence or absorption of the liquid. Suitable additives may include water soluble or water swellable materials such as starches, celluloses including alpha cellulose, poly ethylene oxides, poly vinyl alcohol, polycyclic acid, crosslinked polyvinylpyrrolidone (PVPP) and polyvinylpyrollidone (PVP) copolymers, mixtures and blends thereof. A preferred material is PVP or PVPP.
The surface of the film may also be treated to increase the surface area thereof. Such methods of surface treatment are known and include ablation and etching. Alternatively, the surface may be roughened during extrusion by a number of methods including extruding through a roughened die, or setting the melt and die temperatures so as to create a non-uniform or turbulent flow. Alternatively, the polymer may be blended with additives that can promote melt fracture or modify flow. On the other hand, in some cases, processing aids are added to control melt fracture. The levels of these aids may be reduced or modified to give the desired effect.
For some applications such as food packaging, the film is heat shrinkable such that it may conform tightly to the food product. The film may be a cook-in film in which case it shrinks during cooking. Alternatively, the film may be shrunk prior to packaging the food product by placing the package in a heated environment.
Typically, for food packaging purposes, the film is in the form of a seamless tubular casing. Such casings may be prepared by methods known in the art. Alternately, the film may be formed as a single sheet, surface activated, coated and then formed into a tube by sealing the edges together. The process to form a single sheet into a tube by sealing is well known in the art and is known as back seaming. It is used on form and fill machines.
The surface activation treatment may be any suitable treatment method such as plasma, flame, corona discharge, UV irradiation, electron beam irradiation, gamma irradiation and the like. The surface may also be treated chemically by subjecting the surface to oxidizing or etching agents. A preferred treatment is corona discharge.
It is known to treat a polyolefin material by corona discharge so as to improve the wettabilty of the surface so as to facilitate printing. Typically the polyolefin is treated to increase the surface energy from about 30-32 dynes up to about 37-40 dynes. The power levels required to provide such increases in dyne level depend to some extent on the nature of the material to be treated and any additives therein. Different materials may react differently. For example, polyesters are known to require relatively low power levels of from about 8 to 11 W-m/M2, whereas polypropylene requires relatively �high� levels of about 22 to about 27 W-m/M2. Higher corona treatment levels are considered to be undesirable as it is believed there is a breakdown of the polymer surface and release of low molecular weight products which actually reduces the ability of the surface to bond to an ink or the like.
Treatment of a polyolefin layer that forms an interior surface of a tubular food casing by corona discharge is also known. The purpose of such treatment is to improve the meat adherence properties of the surface. Typically polyethylene is treated such that the surface energy of the film is increased to between about 40 to 50 dynes. A certain degree of adhesion to meat is desirable to avoid purge. However, excessive adhesion is also undesirable as the film does not release cleanly from the meat surface and part of the meat is pulled away from the film. This results in a scarred and unsightly appearance. Excessive adhesion is typically observed where the surface activity of the film exceeds about 50 dynes. Corona treatment of the interior surface of a tubular casing has been described in U.S. Pat. No. 5,296,170. Polyamide casing materials which have a surface energy in the order of up to about 45 dynes generally have sufficient meat adherent properties and corona treatment is not required. It is believed that if a polyamide was corona treated, the resulting film would adhere excessively to a meat surface, causing the above-mentioned problems.
Surprisingly it was discovered that when the corona treatment level was increased well above known commercial use, a liquid could be absorbed into the film. Further where the film was a cook-in food packaging article, the film did not unduly adhere to the meat surface.
It will be appreciated that the level of surface treatment to which a surface is subjected will vary depending upon the nature of the substrate and the surface activation treatment and the amount of the liquid to be absorbed. The necessary level of treatment for a particular substrate may be determined by a person of skill in the art. Typically, the surface is treated so as to provide a coating absorbed level of at least about 0.40 and up to about 10 mg/cm2, preferably at least about 1.0-3.0 mg/cm2. Where the surface is treated by corona treatment, the surface is typically treated at a Watt density of between about 50 to about 1000 watt/min/m2, most preferably from about 100 to about 600 watt/min/m2. The film may be treated with one or more sets of electrodes in series. The total watt density may be split as desired between the electrodes.
The liquid may be any suitable liquid depending upon the desired end use. It will be appreciated that the term liquid refers to any flowable material and includes pure liquids, aqueous or non-aqueous mixtures, suspensions, emulsions, solutions and compositions which may or may not contain solids such as suspended particulate materials.
Typically, the liquid includes additives which may either modify the properties of the film and/or be transferred to an article in contact with the film. For example, in therapeutic applications, the additive may be a therapeutic agent such as a drug, vitamin, conditioning agent or the like.
Where the film is for use in food packaging, the liquid typically comprises a colouring and/or flavouring agent with optional additives such as binders, gelling or thickening agents, surfactants and the like. Preferably, for cook-in purposes, the colouring agent is of the type that reacts with proteins in food by the Maillard reaction, which produces a brown colour characteristic of smoked meat. The Maillard reaction may also imparts a smoky flavour to a food. Maillard reagents may be considered to be both a coloring and a flavoring agent. Compounds that react with proteins in this manner are active carbonyl compounds such as hydroxyacetaldehyde and reducing sugars such as fructose, glucose, ribose, lactose, xylose and the like. In the present specification, the general term �Maillard Reagent� will be used to refer to any one or more of such compounds. Preferred Maillard type colouring agents are liquid smoke or colouring agents available under the tradename Maillose as available from Red Arrow. The Maillose agents are formed from pyrolysis of sugars and starches. Liquid smoke is a collection of condensable products from pyrolysis of wood or cellulose. Liquid smoke includes active carbonyl compounds with hydroxyacetaldehyde typically being the major carbonyl product. Especially preferred colouring agents are those that comprise a relatively concentrated amount of a Maillard reagent. Especially preferred is a colouring agent comprising between about 20 wt % to about 40 wt %, most preferably between about 30 wt % to about 35 wt % hydroxyacetaldehyde.
Other colouring agents may be used instead of, or in addition to, the Maillose type colouring agents. Such further colouring agents are well known in the art and include caramel, beet extract, malt and bioxin.
Especially preferred compositions are currently under development by Red Arrow. Such compositions include at least one viscosity modifying agent, a surfactant and a Maillard type coloring agent. Viscosity modifying agents suitable for use in contact with food are well know in the art and include materials such as cellulose, methyl cellulose, hydroxypropyl cellulose, starch, chitin, carrageenan, konjac, guar gum, xanthan, alginic acid and derivatives thereof, agar, pectin, gelatine and the like. Preferred viscosity modifying agents are water-soluble cellulose ethers such as, methylcellulose, hydroxypropyl methylcellulose, hydroxypropylcellulose, ethyl methylcellulose, hydroxyethylcellulose, ethyl hydroxyethylcellulose and preferably the anionic water-soluble cellulose ethers such as, carboxymethylcellulose and carboxymethyl hydroxyethylcellulose. Mixtures of water-soluble cellulose ethers may also be employed. Particularly preferred cellulose ethers are the methyl cellulose ethers under the trade name Methocel. Typically, the composition includes up to about 2.0 wt %, preferably up to about 1.0 wt % of a viscosity modifying agent.
A preferred composition includes between about 0.05 to about 0.5%, most preferably between about 0.125 and 0.25 wt % of a viscosity modifying agent.
Typically, the composition includes one or more surfactants. Suitable surfactants include calcium stearoyl lactylate, diglycerides, dioctyl sodium sulfosuccinate, hydroxypropyl cellulose, lecithin, monoglycerides, polysorbate 60, 65, and 80, a glycol such as propylene glycol, sodium hexametaphosphate, sodium lauryl sulfate, sodium stearoyl lactylate, sorbitan monostearate, or mixtures thereof.
An especially preferred composition includes a Maillard type colouring agent in combination with a methylcellulose and a glycol such as propylene glycol, preferably up to about 10 wt %, more preferably up to about 5 wt % glycol.
The composition may also include optionally other additives such as anti-oxidants and stabilizers.
It will be appreciated that the type of and amount of the components of the liquid composition may be selected according to the nature of the surface and also the food to be packaged therein. Consideration may be given to a desirable colour or flavour profile of different meat products with a view to consumer acceptance.
Alternatively, or in addition to the colouring or flavouring agents, the liquid may also include an antimicrobial agent, an antibacterial agent, a fungicide and/or an antiviral agent. It will be appreciated that incorporation of such agents need not be limited to use in food packaging and may have other applications.
The liquid may also consist essentially of water. The present inventor has surprisingly observed that when films which are typically quite stiff are treated according to the method of the present invention, the amount of water which may be absorbed is sufficient to alter the physical properties of the film such that the film is soft and pliable. An application of a softer film is in the food packaging industry where food products are stuffed into a tubular casing prior to being placed in a metal mould, which is typically of a square or rectangular cross section. Foods packaged and cooked in this way are referred to as moulded products. The flexibility of the film allows the film to conform to the shape of the mould. On the other hand, for some applications such as stuffing (where a food product is injected into a tubular casing and cooked to provide a product of circular cross section) a film having less flexibility may be desired.
The degree of flexibility may be controlled or modified by controlling the amount of liquid absorbed and/or formulating the film to provide at least two layers, a first layer into which the liquid is to be absorbed and a second water impermeable or barrier layer. It will be appreciated that such films may also include other layers. An example of such an arrangement is a film for use as a food packaging film having an inner layer of a hydrophilic material such as a polyamide material and a layer of a polyolefin material such as polypropylene, polyethylene or LLDPE.
The liquid may be applied to the surface by any suitable technique such as soaking or spraying. A suitable process for tubular casings is known in the art as slugging. Slugging is described in U.S. Pat. No. 3,378,379 and is used to apply a coating to absorbent cellulose casings. The conventional slugging method for coating the inside of a casing involves filling a portion of the casing with the coating material, so that a �slug� of material generally resides at the bottom of a �U� shape formed by the casing and then moving a continuous indefinite length of casing so that the slug of coating material remains confined within the casing, while the casing moves past the slug and is coated on its inside wall by the coating material contained within the slug. The film then passes between a pair of cog rollers.
Preferably, a modified slugging process is used to apply the liquid to the surface in which the slug is trapped between an upper and lower pair of nip rolls. The upper set of rolls preferably includes a chrome plated roller and a rubber roller. The rubber roller typically has a hardness of between about 60 to about 120, typically between about 70 to about 100 durometer. As the tube passes between the two sets of rolls, liquid is carried with the tube and the upper set of rolls act as metering rolls. In the embodiment of the invention, where the liquid consists essentially of water, it is preferred that the water include a viscosity increasing agent. Increasing the viscosity facilitates passage of the liquid towards the upper set of rolls.
Preferably the gap between the roller is set at less than the thickness of the tube, typically at about 50%. This is in contrast to conventional coating techniques where the gap is set equal to the tube thickness plus the desired thickness of the coating layer. Whilst not wishing to be bound by theory, it is believed that the pressure created as the tube passes between the rollers assists in forcing the liquid into the walls of the film. Typical levels of absorption are in the order of 20 to 35% by weight.
Food casings composed of the film of the present invention may be provided in any of the forms known in the art, such as in the form of shirred casing sticks, discrete short segments of flattened casings, continuous lengths of flattened casing on a reel and the like.
Where the film is in the form of a tubular casing, the tube is typically shirred after application of the liquid. Shirring may be accomplished by conventional shirring techniques as well known to those of skill in the art.
According to a further aspect of the invention, there is provided a shirred tubular food casing having an inner food contact surface coated with a liquid composition comprising at least one food additive for transfer to a food product encased therein, whereby prior to application of the composition to the surface, the surface has been subjected to a surface activation treatment.
After application of the liquid, the film may be used to package a food product by any suitable means. Where the package is in the form of a tubular casing or a shirred casing, the casing may be stuffed by pushing a meat product through a stuffing horn into the inside of the tubular casing.
A food product packaged within the film of the invention may be cooked by any suitable method such as boiling, heated by steam, or placed in an oven. Preferably, the packaged food is cooked as soon as possible after packaging. Alternatively, the packaged food product may be subjected to a pre-heating step so as to fix the colour prior to cooking. For example, the packaged product may be pre-heated to a temperature of between about 150� F. and about 200� F. for a period of up to about 6 minutes. During cooking, the food colouring additive can impart a colour to the surface of the food.
According to a further form of the invention, there is provided a method of processing a food product, the method including packaging the food product within a film of the first aspect of the invention which includes a colouring agent and heating the packaged article to a temperature at which colour from the colouring agent is transferred to the surface of the food product.
Coating formulations were prepared by Red Arrow according to Table 1.
The following trials were conducted with a three layer heat shrinkable tubular film having an outer polyamide layer, an intermediate polypropylene copolymer layer and an inner polyamide layer. The inner layer is a blend of nylon 6 and about 16% PVPP. This film will be referred to hereinafter as DC-1.
The tubular film was internally corona treated at 600 W using an electrode arrangement similar to that as described in U.S. Pat. No. 5,296,170 in which one of a pair of electrodes is placed in contact with one side of an inflated tube. In this way, a corona discharge is generated in the air space within the tube. However, a significant difference between the method as described in U.S. Pat. No. 5,296,170 is that in the present case, much higher power levels are used. Although U.S. Pat. No. 5,296,170 does not describe the power level in watt density, the examples show an increase in dyne level of a polyethylene film from 31 dyne to 42 and 41 dyne. However, it may be estimated from this change in dyne level that a power of between about 18 and 23 watt was used. After corona treatment, the interior surface of the film was coated by slugging as described below:
The level of surface activation was estimated by measuring the surface energy in dynes. The results are summarized in Table 2.
The coating used was Coating C1, the components of which are provided in Table 1.
The results in Table 2 show a 67% increase in the amount of solution that can be absorbed into the inner layer and that the amount of coating that can be absorbed into the inner surface of the film was directly related to the level of corona treatment.
In the experiments it was observed that the surface activation was so high, that the dyne level was outside of the usual dyne measurement techniques. For this reason in future tests the level of surface activation was estimated in terms of watt density.
Watt density is calculated according to the following formula:
It may also be appreciated by a person of skill in the art that the above dyne levels are well in excess of that achieved by corona treatment as used to facilitate meat adhesion. It is generally accepted that level of between 40 to 50 dynes provide acceptable meat adhesion. It is also generally accepted in the field that if films are treated to a dyne level above about 50 dyne that the film unduly adheres to the meat surface. In the present instance it was surprisingly observed that despite these high levels of surface activation and contrary to expectations the meat film released cleanly from the meat surface without meat scarring.
To further demonstrate that the amount of liquid that can be absorbed into a polyamide film is a function of the corona treatment the film used in the tests of table 1 was treated to two different corona levels. Moisture was then applied to the film and the amount of moisture absorbed was determined per ASTM 570. This test requires specimens to be conditioned in an oven for 24 hours at 50� C. cooled in a desiccator, then immediately weighed to the nearest 0.001 g. After conditioning, the test specimens were immersed in distilled water that was maintained at room temperature (23+−1 C) for 72 hours. After the end of the test, the specimens were removed from the water, all surface water was wiped off with a dry cloth, and then weighed immediately to the nearest 0.0001 g.
To calculate the percentage increase in weight during immersion, the following equation was used:
Table 3 show the results of the test.
The results indicate that corona treatment increases the amount of moisture that is absorbed as the corona level is increased.
To demonstrate that a solution that contains smoke colour is also absorbed when applied to the inner surface of the film the following test was devised:
Film samples were cut to fit circular hoops similar to those used to hold cloth when doing needle point. The inner surface of the film was placed in the hoop so that the rim of the hoop and the film formed a container. Before the film was clamped into the hoop.
The film specimens were clamped into the hoops. A solution that contains Maillose (C20) was added to the inner surface of a film of the structure polyamide/tie/polyamide. (This film will be referred to hereinafter as V9). The solution was added to just cover the surface of the film. This method insures that only the inner surface of the film has solution applied and closer simulates the slugging process. The specimen was left in contact with the solution for 72 hours.
The excess solution was poured from the hoop, the specimens were removed from the hoop and, all surface solution was wiped off with a dry cloth. The specimens were heated to 250 F for 30 minutes and then weighed to the nearest 0.0001 g.
Table 4 summarizes the results obtained for this test.
The results indicate that as the internal coronal level was increased the amount of solution that was absorbed also increased.
Films were activated and compositions applied thereto in a manner as described in Example 2. The films, after allowing time for the coating to attach and/or be absorbed onto the rolls were shirred into �sticks�. Shirred tubular casings may be prepared by conventional shirring machines as known in the art.
Ham or turkey meat products were then pushed through a stuffing horn into the shirred casings.
The encased food products were then cooked by heating in an oven, with steam or hot water set for a length of time for the product to reach an internal temperature of 160 F. The oven was maintained at 100% relative humidity and a temperature of 185 F. The steam and hot water temperatures are noted in Table 3. Cooking was conducted as soon as practicable and at various times after stuffing as noted.
Controls were conducted in the absence of corona treatment and impregnation.
The results are summarized in Table 5.
Visflex is a commercially available film from Viskase and has the structure: nylon/EVA/nylon.
V9-2 is a commercially available film from Vector and has the structure: nylon/tie/nylon.
V1 is a commercially available film from Vector and has the structure: nylon/tie/LLDPE.
Sun Products is a commercially available absorbent plastic/cellulose laminate casing having a colorant solution absorbed therein.
It was discovered that the final colour transferred to the product is affected by the time between stuffing and processing. It is believed that this is because the heat of processing sets the colour on the product surface. If held before processing the colour compounds are absorbed into the meat product.
It was also observed that when the process was run without surface treatment that excessive pooling occurred above the upper coating rolls and liquid collected at low points of the tube. Further, the coated surface was wet to the touch and it was possible to wipe liquid from the surface. Although there was some add on and some color was transferred to the meat product, in practice the color transfer was streaky and quiet unacceptable indicating a non-uniform coating onto the surface. This non-uniform coating was insufficiently absorbed so as to be resistant to the subsequent shirring and stuffing operations. On the other hand, when the tube was corona treated, no pooling was observed. Also the inner surface of the tube did not feel wet, nor was it possible to wipe off any liquid from the treated surface. It is believed that these observations support the belief that the liquid is at least partially absorbed into the surface and not present as a discrete coating.
These figures show that both the ham and turkey products cooked in the film of the invention have a uniform smoked brown colour. Uniformity of colour indicates that the composition can not only be uniformly absorbed into the surface but this uniformity is resistant to disruption by the shirring and stuffing procedures. The absorbed liquid also has exhibited the flexibility to stretch during stuffing and shrink during heat shrinkage of the film. Still further, there is no evidence of purge, or cook-out, or an unacceptable adherence of the film to the meat product.
In order to further investigate the absorption characteristics of a treated film scanning electron microscope studies were conducted on DC1, and DC1-AD-1 which had been treated to a power level of about 300 W-min/M2 and composition C7 applied to the treated surface. Initial results showed that the principal difference between untreated and absorbed film was that a 10 micron thick nonporous inner layer with irregular surface morphology was changed into a 5 micron thick porous layer and a 5 micron thick nonporous innermost layer with irregular surface morphology. This indicated that the composition had absorbed into the inner film layer and impregnated the inner layer to a depth of about � the original thickness.
To confirm this, further SEM analysis was conducted on water and methanol extracted DC-1 AD-1 before and after liquid application to the inner surface. The results of the water and methanol extracted impregnated samples showed that extraction with water and methanol left physical demarcations on morphologies of impregnated film layers at approximately half the depth of their original cross sectional thickness. Exemplary SEM micrographs taken at 1000� magnification are shown in
It can be seen that the film and method described above, can provide a film saving a significant amount of a liquid absorbed therein. The tubular casing of the preferred embodiment is able to have a liquid applied evenly thereto. Further the tubular casing is able to undergo shirring, stuffing and cooking operations so as to provide an even transfer of additive to a food surface.
It will be appreciated that various changes and modifications may be made to the invention described herein without departing from the spirit and scope thereof.
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Were you not able to participate in the live Learning Adventure? View the archived version of Episode 5 Now!...
PBS LearningMedia STEM content, including career profiles and compelling resources about plants, animals and climate.
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subset: commoncrawl


text:
First off, I'm new to MVVM, so please help me out on this :)
Suppose I have multiple views in my app. In my case, I have an editor view, and a browser view. Both of them have to work with a viewmodel of a "node" I'm editing.
So where does the viewmodel actually get created ?
Suppose the Editor is told to edit a certain node - It could create a new "NodeViewModel" and work with that. But at the same time, there's a NodeBrowserView, which allows people to shortcut-select a different node. Basicly - I need the EditorView to work with the same ViewModel as the BrowserView, so I need a generic "GetViewModelfor(X)" method.
So how is this supposed to work ? :)
Cheers :)


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A Delicate Whole Wheat Skin Wrapped -Around A Delicious Blend Of Spiced Potatoes And Peas (3 Pieces)
A Delicate Whole Wheat Skin Wrapped -Around Delicately Spiced Corn (3 Pieces)
A Delicate Whole Wheat Skin Wrapped -Around Ground Lamb With Onion And Tomatoes (3 Pieces)
Assortment Of Six Samosas
Potatoes And Green Peas Patties, Deep Fried
Batter Made Of Spiced Ground Lentils, Dipped And Fried-With Potatoes And Cauliflower
Batter Made Of Spiced Ground Lentils, Dipped And Fried-With Onion
Batter Made Of Spiced Ground Lentils, Dipped And Fried-With Spiced Chicken Breast
Onion Bajji
Diced Cooked Potatoes, Tomatoes And Cucumbers Marinated In Spices
Cold Salad Made Of Garbanzo Beans, Tomatoes, Cucumbers And Onion
Crunchy Rice, Lentils, Noodles, Onion And Garbanzo Beans With Mint & Tamarind Sauce
Diced Roast Chicken, Tomatoes And Cucumbers Marinated In Spices
Crispy Wafers, Topped With Diced Potatoes And Covered With Sweet And Sour Sauce
Made With Lentils And Chicken Broth
Garden Salad
Tomato Soup
Chicken Marinated In Spices, Cooked In Special Clay Oven With Mesquite
Boneless Pieces Of Chicken, Marinated In Yogurt And Spices, Grilled On Skewers
Pieces Of Lamb, Marinated In Spices, Cooked On Skewers In Tandoor
Boneless Pieces Of Chicken, Marinated With Mint Sauce And Grilled In Tandoor
Black Tiger Shrimp Marinated In Light Exotic Spices And Grilled
Large Mushrooms Marinated And Grilled On Tandoor
Boneless Pieces Of Fish, Marinated And Broiled On Skewer
Ground Lamb Sausage Mixed With Onions And Spices, Broiled On Skewers
Chicken-White Meat Marinated In Mild Spices, Grilled In Tandoor
Rack Of Lamb Marinated In Spices And Grilled
Grilled Chicken Breast Cooked In A Creamy Tomato Sauce With Delicate Spices
Mildly Spiced Chicken Curry Cooked In Cream Curry Sauce
Cooked In Delicate Creamy Sauce, Cashew Nut With Savory Hint Of Spice
Chicken Curry, Bell Peppers, Onions And Tomatoes-Stir Fried
Tandoori Chicken In A Right Tomato And Butter Gravy
Chicken Cooked With Spinach And Cream
In Mild Spices With Fenugreek Greens
Basic Chicken Curry
Highly Spiced Chicken Curry Cooked With Vinegar And Potatoes
Minced Chicken Cooked With Cashewnut Gravy & Creamy Sauce
Tender shrimp cooked in exotic spices with a thick gravy.
Heavily spiced shrimp curry cooked with potatoes and vinegar.
Shrimp sautéed in exotic spices green peppers, onions & tomatoes.
Shrimp in a rich creamy tomato sauce.
Shrimp cooked in a exotic curry sauce.
Succulent pieces of lamb cooked with delicately spiced spinach.
Mildly spiced lamb cooked in a creamy curry sauce.
Stir fried in delicate spice, mild green peppers and onions.
Tender spices of lamb cooked with delicately spiced lentils.
Heavily lamb curry cooked with potatoes vinegar.
Basic lamb curry cooked in exotic spices.
Tender pieces of lamb sautéed with spices, onions, cilantro and tomatoes.
Small diced potatoes sautéed with onions and a hint of cumin
Pureed lentilswith a touch of cilantro, ginger, and mild spices.
Potatoes and cauliflower sautéed in exotic spices.
Diced homemade cottage cheese cooked in creamy spiced spinach.
Cauliflower cooked in creamy spiced spinach.
Mushroom and green peas in a delicately spiced sauce.
Assorted vegetables and cottage cheese squares cooked in a mild siced sauce.
Curried bitter melon.
Green Peas And Cottage Cheese, Mildly Spiced
Assorted Vegetables, Minced Shaped Round And Cooked In A Mild Gravy
Spiced Potatoes, Cooked With Fenugreek Leaves
Eggplant-Cooked In Tandoor-Sauteed With Onions And Tomatoes
Okra Cut In Small Pieces Sauteed With Onion, Tomatoes And Spices
Vegetable Cooked In A Rich Creamy Sauce With Exotic Spices
Combination Of Spinach & Potatoes
Lentils Cooked With Spices
Vegetable Cooked In Mild Spices
Garbanzo Beans Cooked In Sharp Spices
Diced Homemade Cottage Cheese Cooked In A Rich Sauce With Exotic Spices
Soft thin bread baked in Tandoor.
Naan Baked with a touch of garlic.
Naan stuffed with mildly spiced minced lamb.
Naan baked with dates, cherries, coconut, raisins, and cashew nuts.
Naan stuffed with onions and green peppers.
Naan stuffed with onions and spinach.
Naan stuffed with Indian cottage cheese.
Naan stuffed with in mildly spiced green peas and potatoes.
Naan stuffed with in mildly spiced cauliflower.
A thinly rolled wheat bread baked in tandoor.
Thin whole wheat bread deep fried.
Delicately spiced green peas cooked with rice.
Assorted vegetables, aromatic spices, cooked with rice.
Rice cooked in delicates spices with various nuts and dried fruits.
Tender pieces of lamb, aromatic spices, cooked with rice.
Succulent pieces of lamb aromatic spices cooked with rice.
Tender shrimp, aromatic spices, cooked with rice.
Assortment Of Marinated Chicken And/Or Lamb Grilled In A Tandoori Oven And Served With Naan Bread
Lamb Chops Marinated In Exotic Achari Spices Served With Naan Bread
Green Salad, Vegetable Samosa, Fish Tikka, Chicken Tikka, Tandoori Prawn, Lamb Sheekh Kabab, Tandoori Chicken, Onion Kulcha, Chicken Mughlai, Vegetable Of The Day, Kashmiri Pullav, Dessert And Tea Or Coffee.
Vegetable Samosa, Saag Paneer, Aloo Gobi, Daal, Began Bhartha, Poories, Naan, Vegetable Biryani, Raita, Papad, Dessert And Tea Or Coffee.
Salad, Chicken Tikka, Boti Kabab, Lamb Sheekh Kabab, Fish Tikka, Tandoori Prawn, Tandoori Chicken, Assortment Tandoori Varieties, Naan, Dessert And Tea Or Coffee.
Saffron flavored ice cream garnished with pistachios.
Patties made of unprocessed cottage cheese and marinated in a rich creamy milk sauce, garnished with pistachios.
A rich mango ice cream.
Rice Cooked in a rice creamy milk sauce with saffron.
Deep fried round dumplings made of sweet condensed milk powder and flour & soaked in sugar syrup.
Mango Chutney
Large Tamarind Chutney
Yogurt with diced cucumbers in mild spices.
Thin lentil wafers deep fried.
Sauce For Chicken Tikka Masala
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text:
Who am I working for?
One of Chicago's most inventive Agile Ruby consultancies is hiring, do you have what it takes to join the team? Founded in 2008 by a small group of user-centric programmers this company now has 30 employees in Chicago, California, and Florida. As a ruby on rails, iOS, and Android shop culture fit and team collaboration are huge. With a casual work environment, company sponsored trips to Florida, and regular conference participation this company is looking for a reliable client facing, innovative, developer. This is a direct hire opportunity with amazing benefits, PTO, travel, and regular company outings.
What am I doing?
In this role you will be a part of an 8 person development team located downtown Chicago. You will work alongside clients, team members (usually paired), and directly with the CEO to develop top notch web, iPhone, and iPad applications. With a client list teeming with up-and-coming and established companies a dull moment is never to be expected. This is an entirely flat organization which means each team member needs to put on their game face and kill it every day.
What will I need?
- 2+ years applicable experience
- Ruby on Rails experience is a must
- Background/ strong familiarity with Agile development
- Front end experience—JavaScript
- Consultancy/ client facing experience—project based beats a product shop
- Willingness to travel 4+ times a year
- Start to finish application design experience working directly with clients
How will I beat out others?
- Samples—published apps
- Dev Bootcamp graduate
- Extracurricular iOS or Ruby experience
- Glasses and a beard


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Here are the fruits of a leaf cutting from last fall. It is the first bloom of Chantaspring. I should probably wait until more blooms are on it, but I canÂt wait. Try not to notice the spent leave that needs to be taken off that I missed. Here is Chantaspring:
Yours is still growing :-) It hasn't bloomed, yet, though. I'll also send you some leaves from two other micro-minis.
When the weather here doesn't go from the 20s one day to 50s the next, I'll ship....but that may be July! ;-)
Your Chantaspring sure looks happy, and it kind of reminds me spring is peaking around the corner. I was lucky enough to get one of these recently and I'm anxiously waiting for it to bloom.
Your plant looks likes it is growing quite well and likes its home. - Elaine
Hi Elaine,
Thank you. It does look a little bit like a spring flower doesn't it? I'm not sure how abundant the flowers will be. It is also really small. It may not be obvious but that is a 3-ounce Dixie cup it is in. I probably should have it in a smaller pot. It may flower more if its roots are more constricted. Anyway, when this one flower opened up I just thought it was adorable and had to take a picture.
Larry, I've never wanted a sinningia till now. Darn you to the seven levels of plant hell! How many things can you people get me hooked on? Can I come live with you guys when my husband divorces me b/c I've taken over the whole house including bathrooms and closets?
Just kidding. It's beautiful! And so turns the pages of my want list...
-Mo (WV)
Hi Pat,
I started a leaf cutting from Chantaspring around October. I only got one baby from it. For me it has been pretty simple. I have wick watered it since bringing it out of its little terrarium. As with a lot of miniatures I know that they can be very unforgiving if they dry out too much. This little Chantaspring has never gone through a severe drought. Other than that I don't know what to say. I know that some people have a hard time with it. So far so good for me.
Mo, I am sorry that I have tempted you. But, let's put the blame where it is due. It's Korinas fault. I would never have put the picture up if she hadn't asked me. lol Just kidding, Korina. Personally, I think everyone who grows African violets should have at least one sinningia. I pretty much grow it the same as I do my African violets. It has been in wicking soil and I wick water it. I make sure that it dries out occasionally. And that's basically it.
oh someone sent this little one to me and I almost lost it. The little mouse ears are the size of a pin head. Sure hope it makes it. I did have it water wicked but it seemed tosta to wet and looked like it was rotting away. so nowI have it drying out a bit. Larry is there anything I can do to help this one along?
Hello Raz,
If your Chantaspring has mouse ears only the size of pinheads your friend separated the plant too early. I'm not sure if you will be able to save it but here is what I would do. You said that it is sopping wet? If you think it is too soggy then let it dry a little but then I would suggest putting it in a plastic bag for a while. Those leaves should be at least the size of eraser heads before taking it out of the bag. I think you have a chance of saving it but since I can't see it it is very hard for me to predict. Good luck.


text:
Boston High School
Print without images
Saturday, October 5, 2013
Video: Marshfield's wild walk-off comeback win
By Brendan Hall
One year after an 0-11 season, Marshfield is off to a 3-1 start with thanks to some lucky bounces. In two of the last three games, sophomore tight end Danny Dalton has scored walk-off touchdowns on the final play of regulation off passes from fellow sophomore quarterback Jack Masterson -- once at Plymouth North, and again tonight in their Homecoming bout with Nauset.
Tonight's game saw the Rams turn the ball over on downs (a failed fourth and goal from the 3) with 1:07 to play, down 21-13, yet they won the game by scoring 14 points in the final 67 seconds.
Courtesy of Marshfield Student Broadcasting, here's how it went down:


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Gray Manor is a populated place LOCATED WITHIN the Dundalk CDP. In turn, the Dundalk CDP is located within Baltimore County.
Gray Manor is located at latitude 39.278 and longitude -76.495. The elevation of Gray Manor is 30 feet above mean sea level.
Since Gray Manor is located within the Dundalk CDP, all of the census and demographic data for residents of Gray Manor are included as part of the information reported for Dundalk CDP in the "Data" tab above.
In similar fashion, ALL OF THE NAVIGATION TABS ABOVE ARE FOR THE Dundalk CDP Community Profile.
(Note: CDP = Census Designated Place. A CDP is a statistical area delineated locally specifically for the tabulation of Census Bureau data. While CDPs have specified boundaries, these boundaries have no legal significance.)
Baltimore County: Cities & Towns | ZIP Codes | Schools | Features (airports, churches, hospitals, etc.)
BIG Map |
Driving Directions |
Data Source - USGS GNIS FID: 590360
BOUNDARY MAPS: Dundalk CDP | District 12 | Baltimore County


text:
After upset of West Virginia, USF not looking too far ahead
Originally Published: October 3, 2007By Joe Starkey | Special to ESPN.com
Don't believe the bull. That should be South Florida's motto this week, as it prepares for a potential trap game Saturday against Florida Atlantic (ESPNU, 3:30 ET). That's not to say anything South Florida (4-0) has accomplished thus far is deceiving. It is one of only three teams (Cal, LSU) to have beaten two ranked opponents this season. The Bulls jumped 12 spots to No. 6 in the Associated Press Top 25 after whipping West Virginia for the second consecutive year, and they might make another leap this weekend, seeing as No. 5 Wisconsin plays at rapidly-improving Illinois while No. 4 Ohio State plays at No. 23 Purdue. There is no denying the Bulls are really good, particularly on defense. They wreak havoc with a relentless front four -- ends Jarriett Buie and George Selvie rank with any pair in the country -- that allows the back seven to read and react. Very quickly. Middle linebacker Ben Moffitt is a solid NFL prospect, and Mel Kiper Jr. pegs senior Mike Jenkins as the top cornerback for next year's NFL draft. Jenkins' partner, senior Trae Williams, should keep his Sundays open in the near future, too.
To continue reading this article you must be an Insider
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- Taylor Arrest Exposes Alabama
- Defensive lineman's "second chance" at Alabama was only about winning and shouldn't have happened.
Schlabach »
- Why Johnson Is Right
- Expect new CFB Playoff Committee member Bobby Johnson to fit right in.
Low »
- Less Money, More Problems?
- Should we have the same expectations for programs with very different budgets?
- Betting: Best 2015 CFB Playoff bets
- Katz: Teams that will surprise in 2015
- Haney: TCU among 2015 favorites
- National links: Reshuffling the top four


text:
Bel Jou Hotel
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St Lucia with Family and Millie - Saturday
... cannot sit still. We knew that Dad and Amy were delayed but weren't sure how much. The flight was pretty non-eventful except we only had a few diapers and mid flight Millie had a poopy diaper. We arrived in St Lucia and went through Customs, luckily there was a Children line so that we could quickly go through. We found the driver and waited for Dad and Amy to join. We waited forever and I thought something ...
First days at the hospitals
... attention to the information on the signs... Beautiful views from on top of the points though! Unfortunately, all the photos I took are on my camera as I didn't have my phone with me. I'll have to wait til I'm back in Australia to upload them. We went back to the main island after a sit on the beach to watch the sunset while drinking cocktails by the marina. Pretty picturesque way to end the day! Keep having to remind myself how lucky I am to be in the ...
Three little birds
... the afternoon by the pool at the Discovery. We now seem to be the only ones there!
Off to the Pitons. The French name for peaks, two peaks thrown up from when the island was formed by volcano Soufriere stand sentinel to a small town of the same name. Its about an hour from our gaff to Soufriere, the road is incredibly winding as it has to go up and down over some serious hills, but its in great condition. Most of it has been relaid, paid for by the EU. Makes ...
Yellow Bird
... Tizzie and her son Lucky. Lucky is so called because he was the only survivor of Tizzie's litter.
We then took the dogs for their walk with Pablo. Basically, we throw a ball for Tizzie
whilst Lucky stands and watches! He seems to think there is no point chasing the ball as his Mum is always going to find it first, he just waits until Tizzie drops it then he grabs it and makes a bolt for it. Tizzie then chases ...
There were so many fabulous things on this excursion that I had trouble remembering them all. First we were picked up at our hotel and introduced to Elaina. She was adorable and sweet and young and had a great laugh.
Steve of course asked her plenty of questions and teased her a lot and she seemed to find him quite funny.
We were riding on top of an open Jeep and within 15 minutes of our tour around the town of Castries etc. up into ...


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Welcome, skip to the content.
Official site for Melbourne, Victoria, Australia
Victoria is a state in love with art and celebrates it everywhere, from big city galleries and renowned regional exhibition spaces to community festivals and local artists' studios. Travel the length and breadth of Victoria, taking in creativity at every turn. See the country's finest works and acclaimed international exhibitions at the National Gallery of Victoria, head to openings at contemporary galleries hidden in Melbourne's labyrinthine laneways, and attend travelling exhibitions at famous regional galleries in Castlemaine, Benalla, Ballarat and along the Mornington Peninsula.
From steam-powered horseless carriages and the classic Aussie ute to muscle cars, racy V8s and dazzling concept vehicles, Australia has a rich legacy...
See stunning art, graphics, photography and illustration from the renowned Victoria and Albert Museum in London.
Put on your red shoes and immerse yourself in a celebration 50 years of one of the era's most influential artists in rock, pop, fashion and performance.
Stroll down Gertrude Street as it transforms into an outdoor gallery with the buildings, roads and landmarks coming alive with colour and movement.
Be treated to inside views of Melbourne's most significant buildings for just one weekend and discover secret rooftop gardens and sustainable design.
Prepare for larger-than-life characters and stories that leap off your page as talented writers descend on Melbourne to celebrate the written word.
Showing 11 - 20 of 160 results
2 Feb - 22 Apr 2015
Multi-media artworks by 14 award-winning Gippsland Artists are front and centre of an exhibition featuring the wonders of Eastern Victoria. Oil,...
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4 Feb - 3 May 2015
The Gallery holds an extensive collection of prints from the late 1600s onwards but perhaps one of the most unique groups is the collection of prints...
12 Feb - 21 Apr 2015
From 1968 to 1971, high school teacher Angus O'Callaghan walked Melbourne in the evening in his spare time, photographing its streets, people and...
14 Feb - 10 May 2015
The paintings of James Gleeson reveal powerful and complex relationships between the human psyche and human experience - between myth and reality....
28 Feb - 31 Dec 2015
For many, the streamlined aesthetic of Scandinavian design, with its functional but humanist qualities and truth to materials, epitomises...
2 Mar - 2 Sep 2015
East Melbourne
School Days - Education in Victoria is a history of more than 150 years of schooling. Through a range of nostalgic displays be reminded of the days...
2 Mar - 4 Apr 2015
The exhibition 4 on the Wall 2, is now showing at Elvery Fine Art Gallery. Showcasing work from four local artists Bärbel Ullrich, Janet Sutherland,...
5 Mar 2015 - 5 Mar 2016
Now in its 10th year, Glee Club is a choir where there is no commitment to come every week, no solos and no showponies - just a big group sing of...
6 Mar - 12 Jul 2015
In a first for an Australian art institution, the National Gallery of Victoria will host an exhibition of cars in 2015. Shifting Gear: Design,...
From $15 - $15
Make your way around Melbourne's 100-plus galleries, ranging from large public institutions to smaller commercial spaces and artist cooperatives.
Acquire a vivid new interpretation of Mornington Peninsula as you admire works by contemporary artists and historic painters and sculptors.
See art as it's created in Daylesford and the Macedon Ranges, meet the artists and bank a valuable souvenir from a gallery in this vibrant region.
Experience the eclectic art scene throughout the Great Ocean Road region from seaside village studios to large collections at regional centres.
The Goldfields is home to some of Victoria's finest galleries, housing impressive collections of works by significant European and Australian artists.
Visit the Benalla Regional Art Gallery, one of Victoria's most important regional galleries featuring an internationally recognised collection.
The Murray has a strong artistic tradition. Visit the regional galleries, and browse through handmade pieces at specialist art and craft stores.
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263 Lotus blogs updated hourly. Who will post next?
Latest 7 Posts
Slides for our IBM ConnectED 2015 session
Tue, Feb 3rd 2015
NFL season structure – infographic
Sun, Jan 4th 2015
Speaking at IBM ConnectED 2015
Wed, Dec 31st 2014
Folders versus Tags – Infographic
Tue, Dec 23rd 2014
SharePoint Connect 2014 – Amsterdam
Wed, Nov 19th 2014
IBM Insights highlights
Tue, Nov 4th 2014
Silverside moved – Come celebrate!
Mon, Sep 22nd 2014
Top 10
Why? – Why not
Mon, Aug 18th 2014
Connecting to Connect: Warren Elsmore about… LEGO!
Tue, Jan 28th 2014
Connecting to Connect: Andrew Grill – shifting from Social Media to Social Business
Thu, Jan 30th 2014
Session slides for our ICONUK session
Sun, Sep 14th 2014
Speaking at IBM ConnectED 2015
Wed, Dec 31st 2014
Connecting to Connect: Tony Holder about IBM Connect from the showcase floor
Mon, Jan 27th 2014
Connecting to Connect: Thomas (aka Duffbert) Duff and a little heckling from the social balcony
Wed, Jan 29th 2014
IBM Connections Folders #1: Community Folders
Mon, Apr 14th 2014
SharePoint Connect 2014 – Amsterdam
Wed, Nov 19th 2014
Engage user group – session slides
Wed, Mar 19th 2014
Femke Goedhart
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(Social) Business as usual...
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Recent Blog Posts
Slides for our IBM ConnectED 2015 session
Tue, Feb 3rd 2015 5:45p Femke Goedhart
On Tuesday Jan 27th 2015 my coworker Sasja Beerendonk and I had the privilege to present at IBM ConnectED in Orlando, FL on our favorite topic of Social Business. Below is the session abstract & slide deck for those interested. BP202: Beyond Theory: Trials and Tribulations in Becoming a Successful Social Business There are many theories and ideas around "how to become a social business" but what really does or doesn't work? We wanted to know, and instead of just going blin
NFL season structure – infographic
Sun, Jan 4th 2015 7:08p Femke Goedhart
Following the infographic I did two weeks ago about Folders vs Tags I decided to do another one on a more light hearted topic this time. A few years back I got introduced to the NFL. As a non-American this sport had always been completely alien to me with rules that were utterly unintelligible. Thanks to tireless explanations and instructions by some friends however I started to understand and – most importantly – enjoy it and even ended up attended my first ever (virtual) super bowl
Speaking at IBM ConnectED 2015
Wed, Dec 31st 2014 7:11a Femke Goedhart
After a year of absence I'm really looking forward to being able to attend Connect (or ConnectED as it is now called) in Orlando again this year. Based on the sessions schedule I'm convinced it will be another great event. I also look forward to having the honor of being able to speak on two topics – close to my heart – with two great cospeakers: Together with Sasja Beerendonk I will be speaking on the topic of struggles and challenges in becoming a social business: BP202
Folders versus Tags – Infographic
Tue, Dec 23rd 2014 11:10a Femke Goedhart
For a while now I've been working on various posts on the topic of "Folders versus Tags" and why there is no such comparison really… This is a topic that is often hotly debated among people involved with social business and definitely close to my heart. The problem is, none of those posts ever saw the daylight as they became too long, too complicated and simply said: boring. There is a lot to say about this topic but most of all a lot of explaining. therefore I tried some
SharePoint Connect 2014 – Amsterdam
Wed, Nov 19th 2014 8:14a Femke Goedhart
Yesterday I had the pleasure of being able to speak together with my coworker André Krijnen at SharePoint Connect 2014 in Amsterdam. An annual event that with it's 500 attendees is visited by many from the SharePoint community both in The Netherlands and from abroad. With a broad spectrum of sponsors and lots of great international speakers this event is a definite must go for those interested in SharePoint in the Benelux area. Although I've been speaking at conferences for more the
IBM Insights highlights
Tue, Nov 4th 2014 3:00p Femke Goedhart
Last week I had the privilege of attending IBM Insight 2014 in Las Vegas. The largest Big Data conference in the world that focuses on Business Analytics, Information Management and Enterprise Content Management. As someone with a keen interest in both Analytics as well as ECM it was the perfect place to learn a bit more of the solutions IBM offers – or is planning to offer – in this space. Out of the many highlights of this week three stood out for me personally: 1. IBM Watson Analy
Silverside moved – Come celebrate!
Mon, Sep 22nd 2014 4:40a Femke Goedhart
Due to expansion and new people joining the firm it was time to say goodbye to our old offices in Gouda and to find a new (and bigger!) home. So this summer Silverside moved offices from Gouda to Capelle a/d IJssel where we now have a beautiful new office overlooking the A16. To celebrate this occasion we will be hosting a party & reception on October 2nd. Curious about our new venue? Join us in celebrating! 15:30 t/m 17:30: Open door 17:30 t/m 18:30: Official opening 18:30 t/m ..:..: BBQ
Session slides for our ICONUK session
Sun, Sep 14th 2014 10:12a Femke Goedhart
Session as delivered by Sasja Beerendonk & me at ICONUK in London on September 12th 2014 Beyond theory: Trials & tribulations in becoming a successful social business Abstract: There is lots of theory about how to become a social business but what really does or doesn't work? We wanted to know and interviewed 32 companies in various stages of their journey to becoming a social business. Not just highlighting the big wins but also talking about the struggles and small successes th
Speaking at ICONUK 2014
Sun, Sep 7th 2014 3:16p Femke Goedhart
Next week I will be flying out to London to join my coworker Sasja Beerendonk to deliver a session at ICONUK 2014 on the trials & tribulations of becoming a successful social business. I'm really looking forward to this session in more then one way: First of all because it will be my first time presenting together with Sasja whom I've know for years as a specialist of social business adoption and who, I'm lucky to say, decided to join the great team we have at Silverside
Why? – Why not
Mon, Aug 18th 2014 10:10a Femke Goedhart
Sometimes something inspires you, hits you or just speaks to you. Today I saw this fragment on a Dutch tv show and it hit a nerve. I'm not in science but I am in IT and I still get asked sometimes "why?". I've never really paused at that question, I knew when I started I was an exception in a sea of men (my then company employed 160 male and only 4 female IT consultants) but I never felt inhibited or held back in any way to become or do what I wanted. The 'why?R
Dander4Dosh – Break(ing) in the foot
Sun, May 25th 2014 4:11p Femke Goedhart
Ok, so people who know me might know that I broke my foot last November. I was training for a 15k race (running) and missed a curb…. Stupid, stupid, stupid…. Seven weeks of a cast, a wheelchair and crutches on I was more then ready to restart my live and decided that I had to get back in the swing of exercising. As running still felt a bit daunting so soon after the break and as I had already kind of committed myself to walk the Dander4Dosh I figured it would be the perfect way to fo
IBM Connections Folders #4: Some final recommendations
Fri, Apr 18th 2014 9:10a Femke Goedhart
This blog is follow up in a series of blogs on Folders in IBM Connections. For full understanding I would recommend reviewing the previous blogs: #1: Community Folders, #2: Ownership of files and folders and #3 working with folders first. So in the previous three post I explained a bit about the ins and outs of IBM Connections folders, the different flavours you have and how they work and differ from each other. But the question now is how do you use them…? I'm not going to tell you.
IBM Connections Folders #3: working with folders
Fri, Apr 18th 2014 12:11a Femke Goedhart
This blog is follow up in a series of blogs on Folders in IBM Connections. For full understanding I would recommend reviewing the previous blogs: #1: Community Folders and #2: Ownership of files and folders first. When I was starting this series of blogs on the different options of sharing files & folders within IBM Connections it was mostly influenced by my own interest in how it all worked. As a Business Consultant specializing in both Document Management as well as Social Business anyth
IBM Connections Folders #2: Ownership of files and folders
Tue, Apr 15th 2014 1:14p Femke Goedhart
This blog is follow up in a series of blogs on Folders in IBM Connections. For full understanding I would recommend reviewing #1: Community Folders first Ownership is quite important in IBM Connection when it comes to data. Why? Well because ownership isn't always straight forward and sometimes data shouldn't be public. Obvious! Why would you even need to say that? Well… The premises of any social platform like IBM Connections is to share. That means that in theory the thinking
IBM Connections Folders #1: Community Folders
Mon, Apr 14th 2014 9:12a Femke Goedhart
Last week CR4 for IBM Connections 4.5 came out. An intermediate update that had a few new options for file management in IBM Connections. One of which was the ability to add Communities folders. Until now the standard option to get a folder in a community Files section was to create one in your personal files and share that with the community. Control and ownership would however remain with the user, not the community. This has now been extended with the option to create a folder specifically
Shared folders – potential security issue
Sun, Apr 13th 2014 4:49p Femke Goedhart
IBM Connections allows users to share personal folders with groups, communities and users. An ideal option to share sets of documents/files with multiple target audiences at the same time. There are however some caveats. Especially in situations where Shared Folders are used to share potentially sensitive information with Restricted (secured) communities. If your organization uses Shared Folders I would strongly advise looking at the below example to get an idea of the potential risks so you can
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Steelers Draft Day Sweepstakes
Steelers official website is having a draft contest. All you need to do is submit who you think the Steelers will draft first. Not sure how they break ties and it looks like they threw this together real quick. regardless a contest is a contest.
← Previous Story Beat writer mock draft…Steelers take Stewart?


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Guide Gear® High - back Fishing Boat Seat
Item # E3X-217024
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- Details & Specs
Guide Gear® High-Back Fishing Boat Seat. Cruise and cast in stylish comfort!
- Sturdy, high-impact polymer frame
- Durably comfortable compression foam padding
- Heavy-duty 28-oz. marine-grade vinyl cover
- Mildew resistant and UV treated
- Back folds down on no-pinch aluminum hinges
- 17"W. x 16"D. x 21 3/8"H.
State Color, as available in the Shopping Cart. Net yours now!
Built to Sportsman's Guide's exact specifications, Guide Gear® stands for dependability, long-lasting quality and unmatched value! Guaranteed!
- Reviews
Guide Gear High-back Fishing Boat Seat is rated out of 5 by 12.Rated 4 out of 5 by KENNETH from Very disappointed-the chair was missing a bolt on the bottom and the high back was defective-had to return and exchange-hope the replacement is okay.Date published: 2014-06-11Rated 5 out of 5 by EDWARD E/SHANE E from The seats look good in my boat and looks like they will hold up to several years of fishing. However the screws that came with them were a 1/2" to short and i had to go buy longer ones at the hardware store. All in all i am satisfied.Date published: 2014-05-27Rated 5 out of 5 by LARRY from Great product and great priceDate published: 2014-02-21Rated 1 out of 5 by EDWARD from poorly made,china,,have bought better quality for the same price made in usaDate published: 2014-02-17Rated 5 out of 5 by CHERYL A from We liked the color and the qualityDate published: 2013-10-23Rated 4 out of 5 by EDWARD from Looks to be a pretty good product, the screws used to bolt the seat to the pedestal are to short, they could easily be a half inch longer.Date published: 2013-08-08Rated 4 out of 5 by JAMES RANDALL from Good quality boat seat. It should work out fine for my boat. Low price is hard to beat for this seat. Thanks again SG.Date published: 2013-07-08Rated 5 out of 5 by ROBERT / DONNA from The boat seat is a perfect match.Date published: 2013-07-02

 When are these expected to be in stock and shipped

Asked by: Jerry

 The current expected backorder date on each color is given to you once the item is added to the cart.
Answered by: Customer Service

Date published: 2015-03-22

2015-03-31T23:55CST

bvseo_cps, prod_bvqa, vn_cps_3.1.1

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Guide Gear Low-Back Boat SeatNon-Members $24.99 Buyer's Club $22.49
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Swivl-Eze® 7"x7" Square Pin Pedestal BaseNon-Members $41.99 Buyer's Club $37.79


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Former Heisman winner Charlie Ward resigns Westbury Christian
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Former Heisman Trophy winner Charlie Ward has resigned as head football coach at Houston Westbury Christian after six seasons, according to multiple reports. Ward was a star quarterback at Florida State in 1992 and 1993 and his No. 17 at No. 1-ranked Florida State is revered. The multi-talented Ward also played in the NBA.
Ward and his family had become an integral part of the Houston Westbury community with an Excellence Award named in Ward's honor to recognize outstanding Houston-area individuals.
Westbury improved to a 6-4 record in 2012 after several years as a struggling program in TAPPS Division II. Westbury was 1-9 last season.
Ward was an overwhelming winner of the 1993 Heisman over heath Shuler of Tennessee, David Palmer of Alabama and Marshall Faulk of San Diego State.
Voting Totals
1st Charlie Ward Florida State Sr. QB 2,310
2nd Heath Shuler Tennessee Jr. QB 688
3rd David Palmer Alabama Jr. RB 292
4th Marshall Faulk San Diego State Jr. RB 250
5th Glenn Foley Boston College Sr. QB 180
6th LeShon Johnson Northern Illinois Sr. RB 176
7th J.J. Stokes UCLA Jr. WR 131
8th Tyrone Wheatley Michigan Jr. RB 100
9th Trent Dilfer Fresno State Jr. QB 91
10th Eric Zeier Georgia Jr. QB 85


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Texas A&M hires Houston's Sumlin
Coach Kevin Sumlin and his prolific offense made Houston a power in Conference USA.
His next challenge will be trying to replicate that success in the Southeastern Conference, the country's toughest football league, as Texas A&M's new coach.
Coaching Carousel
Who's been tasked with restoring glory to several top college football programs?
Sumlin was hired as the Aggies' new coach on Saturday, less than two weeks after Mike Sherman was fired following a disappointing 6-6 finish.
The Aggies (6-6) are scheduled to play Northwestern (6-6) in the Meineke Car Care Bowl in Houston on Dec. 31, with A&M defensive coordinator Tim DeRuyter serving as interim coach.
It will be the Aggies' last game as a Big 12 team before moving to the SEC next season.
''(We) spoke to many worthy and qualified candidates, but my decision, which was made in consultation with president (R. Bowen) Loftin, kept leading me to Kevin,'' athletic director Bill Byrne said. ''I believe he is the right person to lead our football program into the Southeastern Conference. First of all, Kevin is a terrific person. He is also one heck of a recruiter and he will put together a great staff.''
It will be his second stint at the school after working as an assistant under R.C. Slocum in 2001-02.
''I am very excited about the opportunity to serve as the head football coach at Texas A&M University,'' Sumlin said in a statement. ''Having coached there before, I understand the culture and embrace the commitment by the 12th Man regarding Aggie football. Aggieland is a special place and I look forward to working with the young men in the football program and recruiting the type of players we need to be successful in the SEC.''
Slocum, A&M's coach from 1989-2002, raved about Sumlin.
''Kevin Sumlin is very respected in the coaching profession,'' Slocum said. ''He is an excellent recruiter, a solid coach with a lot of experience, and a great person. He will do well as head coach of the Aggies.''
Sumlin, who was Houston's first black head coach, is also the first black coach at Texas A&M.
''The hiring of Kevin Sumlin is a great opportunity to build on the solid foundation left by Coach Sherman,'' said former Texas A&M linebacker Steve Solari, who played for the Aggies in the early 1990s. ''Hiring the first African-American head football coach at A&M is a momentous occasion.''
Speculation intensified that Sumlin would move about 100 miles northwest to College Station when A&M fired Sherman after he went 25-25 in four seasons.
NICE GEARNew-style or old-style, uniforms and helmets were the talk of the town. Here are some of the most distinctive.
Sumlin told the Cougars that he was leaving in an emotional meeting on Saturday afternoon.
The Cougars (12-1) play Penn State (9-3) in the TicketCity Bowl in Dallas on Jan. 2 with assistant Tony Levine serving as the interim head coach.
Sumlin, 47, went 35-17 in four seasons with Houston, and the Cougars routinely ranked as one of the nation's highest scoring teams.
He was on campus on Friday to join in the celebration of Houston's upcoming move to the Big East.
''When you have a head coach, the one thing that you ask is that you leave the program in better shape than what you inherited,'' Houston athletic director Mack Rhoades said. ''And there's no question that Coach Sumlin did that.''
Houston won its first 12 games this year and was in line for a Bowl Championship Series berth this season until losing at home to Southern Mississippi in the C-USA championship game.
Despite the loss, Sumlin remained a hot name to fill just about every high-profile coaching vacancy available. Reports linked him to Mississippi, Illinois, Arizona State and UCLA, in addition to Texas A&M.
The Aggies entered this season with 18 returning starters and a top-10 ranking. They were expected to contend for the Big 12 championship and be a factor in the national title hunt, but then lost early games to Oklahoma State and Arkansas after holding double-digit halftime leads.
A&M won three in a row after the first skid, but a three-game losing streak, which included two overtime losses, ensured the Aggies of a mediocre season. The low point of the season came when Texas A&M ended its more than century-old rivalry with Texas with a 27-25 loss at home on Thanksgiving.
Byrne said he met with Sumlin on Saturday morning to finalize the offer. Details of his contract were not announced, pending approval by A&M's board of regents.
An Indianapolis native, Sumlin played linebacker for Purdue in the 1980s before beginning his coaching career as a graduate assistant at Washington State in 1989. He worked as an assistant at Wyoming and Minnesota before returning to his alma mater to work as an assistant coach under Joe Tiller while Drew Brees starred for the Boilermakers.
Sumlin moved to Texas A&M in 2001 to work for Slocum as an offensive assistant. Slocum was fired after the 2002 season, which included a victory over then-No. 1 Oklahoma.
Terrence Murphy was a receiver for the Aggies when Sumlin worked for Slocum.
''He really cares about the players as individuals and that makes you as a player want to give everything you have for him,'' Murphy said. ''This is a great decision by Texas A&M.''
Sooners' coach Bob Stoops then hired Sumlin in 2003 as a special teams coordinator and tight ends coach. Sumlin was promoted to co-offensive coordinator in 2006, and a year later, Oklahoma ranked fifth in scoring (42.3 points) and 19th in total offense (448.9 yards per game) on its way to the Fiesta Bowl.
Houston hired Sumlin in December 2007, and Sumlin vowed to use what he learned from Stoops to build up the Cougars' program.
After the loss to Southern Miss, Rhoades shot down a media report that Sumlin would be hired as the next coach at Texas A&M. Rhoades promised to do everything in his power to retain Sumlin, whose contract ran through the 2015 season.
Ultimately, the rumor proved to be true.
Sumlin will officially be introduced at a press conference in College Station on Monday. Houston, meanwhile, will begin its search for Sumlin's successor, with its own new conference and the promise of a new football stadium to sell.
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Prices and availability are subject to change from the time and date that you print this page.
3/31/2015 5:10:30 AM. For Customer Service, please call 800.933.9904
Details, details
- Works with our Beautyrest and Naturepedic mattresses
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Show 'em what you're made
- Solid Canadian Pine slats
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- Fabric Content: 35% Polyester/65% Polypropylene
Twin Simmons Low Profile Foundation 38"Wx74.5"Dx5.5"H
At The Land of Nod, nothing is more important to us than providing safe, high-quality products to you and your family. We believe that kids' products should be able to handle everything kids throw their way (literally and figuratively). That's why all of our products have an 18-year quality guarantee. And, hopefully, your kids will no longer be sleeping in bunk beds by then.
Who's there?
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Arnie having fun yet?


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Is there a special way to include the p:focus on dialog window?
Take the 2-minute tour ×
Stack Overflow is a question and answer site for professional and enthusiast programmers. It's 100% free, no registration required.
you can set focus to the dialog by calling the show() method for that dialog.
set the focus with


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now browsing by category
Haute Baubles!
Baubles and more Baubles… Oh so many festive necklaces that you'll be sure to fall in love with. To dress up an outfit or even wear with a casual outfit to add a little pizzaz to it, try wearing one of these jeweled necklaces to change any outfit from drab to fab! Hey, don't forget you can add them to your festive holiday outfit as well…
Avoid The Evil Eye
Sydney Evan Evil Eye Medallion
In continuance with my Holiday gift giving ideas, heres a really great gift to give that special friend:
Having a Greek husband, the evil eye is of major significance to the Greek people. They believe that evil, bad, hurtful thoughts can be passed on to someone when meeting or talking. Which is why wearing any type of jewelry can ward off evil thoughts by the haters!
This Maria Francesco Pepe Gold Ring set $225 is a nice gift to give to your great friends
Here's another ring set by Maria Francesca Pepe ring set $203
Some amazing accessories
We all need some amazing and staple accessory pieces in our closet right? Every outfit needs some type of bracelet, earrings, watch, necklace, rings, belts and of course sunglasses to finish it off. It takes a lot to look good and put together, that's all about being a lady.
Oh Joy Joy Joy
As with the majority of women, I myself love jewelry. It doesn't have to be expensive, but it has to be good quality and has to be stunning. To add to my shopping addiction, I have fallen in "love" with Pamela Love jewelry. The amazing attention to detail, the amazing designs of each piece just make me gasp!
Pamela Love started making jewelry inside of her Brooklyn apartment in 2006. Since then she has created a full facility and design studio in Manhattan design district.
The price point for her jewelry is anywhere from $125 to $1265 depending on the item. You can find out more information on Pamela Love at her website www.pamelalovenyc.com pictures courtesy of Barney's.com
My new bracelet
Hi everyone, while on my usual Nordstrom visit, I was there to get a birthday gift for my sister. Now keep in mind how hard it was for me to not just buy for her, I had to buy myself something too. While looking for her, I came across some bracelets they had on sale. There were different ones to choose from, a gold sun, gold star, and a gold leaf looking one. They all have crystals in them and just have that fun flirty, whimsy, feminine look to them. The company is called sequin and they make everthing from bracelets and earrings to necklaces to rings. The price was not astronomical, actually very affordable. The bracelet I bought was $18.90 on sale! I just love being a girl!!!


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James Parise Mama-San There is someone in this world and in your life that fills that certain spot in your heart, that spot that would otherwise be a Coke bottle with water in it...disappointing. Well the Coke in my bottle was Mama-San. If there was ever one thing that mattered to Mama, one thing that she would want passed down upon me, it was hard work and providing for my family. This is a story of Mama-San, the most caring, loving, and hard working woman I have ever known. I'm writing this not only for myself, but for you, the reader. I want you to realize what matters in life. I want you to find that full strawberry in your vanilla yogurt. Just for a second, clear your mind of the fact that she let herself go downhill over the years with her obsession with psilocybian mushrooms, opium, and alcohol. Floating back 80 years, you would see a young Mama-San working in the rice fields of Lianyungang China. Her Father Ping was far from wealthy. He worked at the local fish market (which on Thursdays was a smash hit with locals) and in his spare time would read books and manuals about automobiles. At the age of 22, Ping married Pong, a hard working house wife with strict beliefs. She gave San a broad education even though it was forbidden in their country at the time. She always kept the house in amazing shape and never missed preparing a family meal. Mama-San worked in those fields to help support her family. She never asked why she was there..she just knew. Years later when San was a woman, she married Atari and things were going terrific. They got themselves a wonderful home, had 5 children, and were financially stable. That is until he suffered a tragic death from Ecoli. San was then forced into an unsuspected bind..she had mouths to feed and needed to keep a roof over their head. It was hard for a woman to find work in their village. She ended up working in a brothel to get by. Some times she would come home to her children with a black eye or cuts. San always did her best to hide this, as she didn't want her children to worry. She never asked God why she was having to sell herself. She just knew she had to do what was required to raise her family. Around 10 years later, Ping finally had a break through. He had plans for a rice hauling truck and saved up enough money to buy the materials for it. Ping worked day and night to get that truck completed. When the he rested his eyes upon the final product, his face resembled that of a homeless man finding a diamond. Ping brought the plans and the truck to an automobile factory a few villages away. They loved his work and hired him to lead the production of these vehicles. He called his new line of vehicles Raven Motors. Now he was wealthy, and he no longer needed to work at the fish market that he had dreaded going to day after day. San no longer needed to work the corners to provide for her loved ones. After that day, things went uphill for San, probably for the first time in her life. So how do I know all of this? Why do I know about her life? Where did I get all of this information? The answer to those questions lies behind those wonderful Formica doors at a Minnesota AA meeting in 2002. My cousin was always fighting the battle against alcohol addiction. One day he called me up and wondered if I could attend as his guest at the meeting. He said he had to bring a role model that he was looking up to. Unfortunately the meeting was going to be held on Friday March 24th at 11:00 AM. This was the beginning of the Ernest Movie Marathon on TV. I had been waiting for this day for the past 7 months, but I knew how much this meeting meant to my cousin, so I followed my better judgment and went with him. We walked through those amazing doors and sat down at the round tables. I usually try to avoid being near old people because they more often than not have a repulsive smell. Well, there were no other seats open except the one by an old oriental woman. I took a seat. After visiting with her for an hour or so, I realized how much she changed my outlook on life. She must have enjoyed my presence because she was laughing, smiling, and seemed quite amused. We exchanged phone numbers (get your mind out of the gutter, there is nothing intimate or sexual in this, I already had a wonderful girlfriend for nearly 3 years now). Over the next few years, Mama-San and I always talked with each other about life, family, beliefs, and our struggles. I never met someone who was able to comfort me when I was so confused. She was like those Icy-Hot back pouches they advertise on infomercials. With her encouraging words I built the confidence to ask my wonderful girlfriend to marry me in October of 2006. The wedding was beautiful and Mama-San sat up in the front row along with my family. I never saw her look so happy in my life. Her deep brown eyes just seemed to glow and glisten when I looked at her. Three months ago Mama-San asked me to fly out to her village with her so she could show me her ways of life since she had seen what it was like for me to grow up. Of course there was no way I could pass this chance up. We packed our bags and flew first class. The plane was awesome and my looks must have been going for me because the airline attendant gave me an extra bag of peanuts. We landed and the first thing I remember was how different it seemed compared to the United States. No, not worse, just different. She took me to her old house that she grew up in and we walked down the road towards the now closed fish market that her father used to work at. I was having the time of my life. Tears formed at the edges of my eyes and I had that weird feeling in my throat that appears when you try to hold tears of joy. We were crossing the road to go visit the restaurant that she met her husband at long ago when she must have had a flashback from her mushroom abuse. I've seen her have flashbacks before. Basically, she will see things and hear things that aren't there as if she was still using those shrooms. I believe she thought there was a coin on the road because she kept swiping her hand at the ground as if she was picking something up. I turned around because my wife was asking what she was doing. Suddenly a truck came down the road at an extremely high speed and before I could turn my head around to see where it was going, I heard the most disgusting noise in my life. There is no way to fully describe the way I felt as the thought of what happened sunk into my mind. A cold wave of sickness ran through me from head to toe. The truck rolled and crashed into a building. I ran over to Mama, knelt over her, and just cried. What else could I do? What was left of my best friend was lying in the middle of a road and there was a half-destroyed truck 80 feet away. The driver ran off and I later found out that he was a disgruntled employee. I walked over to the massive chunk of twisted metal that lay near a brick building. The grill of the truck was lying near my feet, I kicked it and it rolled a couple of times and came to rest a few feet away. I read the name that was printed on the front...Raven Motors.
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