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Unlocking the Key to Deep Sleep
By Sarah Fenske
Making the Ferguson Commission Matter
By Danny Wicentowski
My Fake Boyfriend Became a Real-Life Crush
By Lindsay Toler
Rep. Jeffrey Pogue Bill Would Ban Unisex Bathrooms
By Danny Wicentowski
Darren Wilson Gives Speech to Nonprofit
By Danny Wicentowski
Angel Stewart and Other Victims of Violence Ask for Mercy
By Jessica Lussenhop
Obama Praises St. Louis' LaunchCode
By Lindsay Toler
By Lindsay Toler
But there is no shortage of doubters, including some who like listening to Onion.
"There's no question that Onion's compelling," Mosier says. "The reason the show can't work is because you could have turned your radio off in 1972 and turned it on in 2001 and it would be the exact same show. It's just that, content-wise, you can't do the same show 365 days a year. The fact of the matter is that if someone thought they could make money off these guys, they'd hire them. The unfortunate part is, my belief is the majority of people listened to Onion in the context of him being more a cartoon character than a real spokesman on the human condition. He and Mark consider themselves serious, serious commentators when they're more or less looked at as a joke" -- or worse.
After Platke and Berkowitz fired Onion and turned KKWK into a jazz station, the Rev. Larry Rice gave them a shot on WINU (880 AM), a nonprofit station that sells blocks of time and spends the proceeds to help the poor. Dennis Harper, then-general manager of the station, says Rice urged him to put Onion and Kasen on the air, even though they didn't have any upfront money to pay for the time. "The reason he [Rice] approached me was he felt black people weren't getting a voice in the St. Louis area," Harper recalls. "He didn't feel that they really did have somebody who spoke up for the poor blacks of St. Louis. He really felt strongly about giving Onion a platform on our station, giving him a chance to express his views. Every station they'd ever been on contacted us and told us we were making a big mistake because they'd never pay us. Unfortunately, that was the case."
Harper says Onion and Kasen stiffed the station for more than $20,000 before they were yanked off the air after about six months. "There's a whole lot of people who didn't get help because of that," Harper says. "That's money we counted on to go toward helping people pay utility bills, helping feed hungry people and shelter people who didn't have homes. All through that time, Kasen would tell us he'd be by, like, that afternoon to pay us some money on what he owed us and he never did, ever. I'm not sure that Onion was really aware of what was going on, a lot of the times, because we always dealt with Kasen. And he's kind of a fast talker and a smooth operator, and he fibbed a little bit at times."
Kasen disagrees with Harper's recollection. "That's a made-up story," he says. But Kasen doesn't dispute that he and Onion left WINU owing money. He says he and his partner made the station a $28,000 offer but that the station, which wanted more money, turned them down. Kasen says he doesn't know why WINU wouldn't take the money: "They've just got their own ways of doing things, and I could never figure out what the agenda was."
With Clayton and Boykin beside him at the mic, Onion is talking about the Cardinals' push for a new stadium. Clayton insists that ordinary citizens, black and white, can stop the project. "We need to organize, that's all," Clayton says. "These are things we can agree on. If we could get 1,000 stamp-lickers and 1,000 envelope-lickers, we could get something done." But Onion is having none of that.
"Here's a black guy like me and a white guy like you who don't need a stadium," he says, noting that petitioners didn't get enough signatures in time to put the proposal on the fall ballot. He says the system is stacked against public votes on projects favored by the rich. "If white folks and black folks could go to the polls, there wouldn't be no stadium. When ordinary black and white people get together, it doesn't make no difference. The last thing the rich white man wants is ordinary people working together. It's the same white man at the top who's going to keep you and me apart. Until poor people get into office, nothing will change, and that's not going to happen."
The subject switches to school vouchers, which Clayton sees as a way to help black kids get a decent education. He's sincere, and Onion recognizes that. "I know about you," he says. "You really mean it." Then he starts getting mushy about the ghetto, the old men who play checkers in the vacant lot near his house, the kids who use old mattresses for trampolines.
"I want to die in the city," he declares. "I love it. I don't want to be in Chesterfield. I don't want to be in Richmond Heights. I want to live in the slums. But I want my schools fixed so they're like the ones in Richmond Heights and Chesterfield." But, he declares, of course that will never happen.
He smiles and looks at Boykin, clearly smitten. He asks whether she remembers the other day when they were talking about paradise lost and Shangri-La. She smiles back, as if recalling a special moment.
"If we were in paradise lost or Shangri-La, I wouldn't have to worry about getting older while Stephanie's still young. But I ain't in Shangri-La. I'm in St. Louis."
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COLUMBIA CITY — The payment deadline for the fall installment of property taxes is Nov. 13.
In addition to tax bills being paid, Whitley County Auditor Jennifer McGuire also encourages county residents to turn in Homestead Verification sheets to receive homestead deductions on property taxes.
McGuire said this is the third year the auditor's office has asked property owners to verify their homestead, and approximately 1,724 homesteads have yet to be verified in Whitley County.
Benefits of homestead verification
COLUMBIA CITY — "It's personal." That is the recurring thought between numerous cast members of Columbia City High School's fall production of "Once Upon a Town."
The play's plot centers around a small town initiative to feed, encourage and applaud World War II soldiers passing through North Platte, Neb.
COLUMBIA CITY — The Columbia City Street Department's goal is for leaf pick up trucks to service the city each week.
According to Columbia City Street Superintendent Kelly Cearbaugh, even with the rain earlier this week, the street department is getting the job done.
"In the past, there have been weeks where it's all we can do to get through the city in a week. We then go back through it the next week," said Cearbaugh. "We have two machines, one for each side of the city, and if one side gets done before the end of the week, they try to help the other side."
COLUMBIA CITY — The streets of Columbia City will once again play host to the Veterans Marathon, set to take place Saturday, Nov. 10.
This year the race will focus particularly on the U.S. Air Force. Four to five vintage military aircraft will start off the marathon events. The aircraft will meet at the Huntington airport Friday in preparation for the annual event.
The vintage aircraft club has members flying from Louisville, Cincinnati, Indianapolis and Huntington.
CHURUBUSCO — While Churubusco's football season seemingly ended the same as it did last year — a lopsided loss at Bishop Luers.
But Friday's 21-0 score is hardly comparable to last season's 34-7 loss to the Knights.
The Eagles held the score to a one-possession game for the first 39 minutes of play, had several threatening offensive drives and a defense that forced Luers to multiple 4th-and-longs. The Knights were scoreless for two quarters, only reaching the end zone in the final seven minutes.

subset: commoncrawl


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VIEWS: 59 PAGES: 10 POSTED ON: 8/21/2011 Public Domain
Gonnella Baking Co.'s board of directors are (from left to right) Thomas Mazukelli, treasurer, Nicholas Marcucci, president and Ron Lucchesi, secretary. (From left to right) Catalino "Cuco" Quirarte, general manager; Frank Puentes, distribution center/logistics manager; Ricardo Baez, president; Evan Jaqua, national tortilla category manager; and Mark Haig, Eastern region category manager helped design and open Don Pancho's new Halifax, N.C., facility. 2 Snack Food & Wholesale Bakery - January 2011 www.snackandbakery.com Happy Anniversary, Gonnella Gonnella Baking Co. celebrates the major milestone of 125 years in the bread baking business, mixing high technology with old world traditions. Once a small basement 'shop,' the now-extensive, leading U.S. baker of hearth breads, rolls and fresh-baked/frozen breads and doughs is still family-owned and operated and still takes great pride in its product. Lauren R. Hartman, Editor-in-Chief A lessandro Gonnella niques, Gonnella is ensuring its success made his "dough" for the next 125 years. like many Italian- As the sole employee of his business, Americans: He baked Alessandro Gonnella quickly learned it. He founded Gon- his trade of mixing doughs, baking nella Baking Co. in bread, delivering the products and keep- 1886 in Chicago, and has enjoyed con- ing the books for the fledgling neigh- sistent success ever since. So success- borhood enterprise. He began making ful in fact, that this year, the company fresh Italian- and French-style specialty is celebrating its 125th anniversary in breads, and his little bakery began to business. And by combining traditional thrive, just as the large company still goodness and modern production tech- does today. Its meager beginnings in a Photos and product shots by Vito Palmisano. www.snackandbakery.com tiny basement shop on the Windy City's De Koven Street when Gonnella churned out a few hundred loaves a week hardly compare to the multi-product, multi-plant, high- speed operations of today (there are cur- rently six production facilities total), which produce roughly three million pounds of product a week. But even after an incredible 125 years, the breads continue to rival the quality of Gonnella's traditional Old World Italian flair. "We're planning to celebrate and have some parties, do some things for our employees, the city and our stockholders," says Ron Lucchesi, company secretary and a director of Gonnella's board. "Being in busi- ness this long is quite an accomplishment." the company's board of directors. "There breadsticks for retail sales. The event means a great deal to the were seven company principles. Now, we It has a national distribution footprint company, adds Thomas Mazukelli, trea- have 150 stockholders, all descendants, in frozen products and in its contract surer and another director of the board. so the base of the pyramid is getting a lot business. Its overall business consists of "It is a testament to the hard work of all bigger, and depending on the family you're one-third in frozen products, one-third in our employees over the years. Not many in, you're either fourth or fifth generation." fresh and one-third in contract business. companies reach this milestone of 125 years The families operate the bakeries much And it has expanded on both coasts over at of service." like their grandfathers and great-grandfa- least the last 20 years. "We started produc- ther did all those years ago, using centu- ing frozen dough [today totally some 150 Too numerous to mention ries-old methods to create rustic breads different varieties] in the 1980s," recalls By 1896, Alessandro Gonnella moved to a and rolls with a European hearth oven. Nick Marcucci. larger building and brought his wife, Mari- There are approximately 33 family mem- "That was really the birth of the fro- anna Marcucci, over from the northern bers who work for the company today. zen business," he says. "We then began Italian village of Barga. In the early 1900s, Their breads include Italian, Vienna, expanding our boundaries. Prior to that, his brothers-in-law, Lawrence, Nicholas French and Tuscan, as well as soft rolls, we were geographically located in the and Luigi Marcucci, joined him in the sub rolls, Kaiser and sandwich rolls, buns Chicago market because the fresh product United States to assist in the growing busi- and many others, and are available to had a one-day shelf life. But the frozen ness. By 1915, the three brothers moved to grocers and restaurants in the Midwest. market was our first foray into the national a location on Erie Street, which is now the The company's route distribution covers market, and that allowed us to expand our company's corporate headquarters. Milwaukee to Indianapolis. horizons and our sales." Today, Gonnella is still all in the family Gonnella also produces fresh prod- A recently introduced Thaw 'N Sell and is owned by the family descendants, ucts, including hearth items for grocers, bakery solution gives retailers an easy, who make hundreds of types of bread—so restaurants and contract customers out of freshly baked option. "The Thaw 'N Sell many, that pages and pages of stock- its Chicago and Aurora, Ill., locations. It program was created out of market demand keeping units fill the company's catalogs, makes fresh-baked frozen breads, rolls, pan for retailers who wanted more flexibility," making it almost impossible for the owners breads, ryes in numerous sizes, flavors and Tom Mazukelli points out. "The program to count all of the SKUs. But the fami- shapes, including Traditional and Wheat caters to retailers who don't have a bakery lies maintain tight bonds and established "families" for distribution to Midwest- or chains that don't have bakeries in every traditions that allow the luscious bread to ern in-store bakeries and restaurants. In store. Even if they have a bakery, Thaw 'N emerge from the ovens with the same qual- the 1980s, the company expanded even Sell helps them rotate stock, offer a wider ity that Alessandro Gonnella produced in further, establishing a frozen dough plant variety and keep up with demand on busy his small, wood-burning oven more than a in Schaumburg, Ill., which ships in-store days. The program also helps us expand dis- century ago. bakery and foodservice products through- tribution to new areas, such as convenient "We incorporated in 1923," notes out the United States. The company also stores, club stores and grocery stores." president Nicholas Marcucci, the third of offers a variety of bread crumbs, rolls and Gonnella also has opened a second, At a Glance state-of-the-art, frozen products manufac- we're also moving into Las Vegas, New turing facility in 2008, located in Hazle Company: Gonnella Baking Co. Mexico and California. Since I started Township, Pa. The 100,000-sq.-ft. opera- Headquarters: Chicago, Ill. working in the family business 28 years tion boasts highly efficient production and Website: www.gonnella.com ago, the growth in the company has been warehousing capabilities. Plant Size (Aurora location): 60,000-plus amazing. What we're doing in terms of ex- "We're very excited to have the modern sq. ft. panding our fresh-baked/frozen and frozen Hazle Township facility online," says Annual revenue: $150-plus million dough businesses is great." Ron Lucchesi. "It allows Gonnella Frozen Production lines: Two bread and roll/bun Inspected regularly, the 60,000-plus-sq.- Products to meet the rising demand for makeup lines feeding one oven ft. Aurora plant recently earned a superior the highest quality frozen dough items for Employees (Aurora location): 80 rating from the AIB. There are several which we are known. We are now centrally Years in Business: 125 quality control points located throughout located to customers on the Atlantic Sea Product list: Hearth-baked breads and the facility and one Hazard Analysis and Board, where Gonnella products have been rolls, pan-baked breads and rolls, frozen Critical Control Points (HACCP) valida- very well received." dough, frozen par-baked and fully baked tion. There's also a fresh-bread production breads, bread crumbs. "We're working toward the GFSI (Glob- plant in Chicago that produces baguettes al Food Safety Initiative), and one of our and French bread and artisan products, KEY PERSONNEL: plants just became certified in that area," known as Plant Two. President: Nicholas Marcucci Mike Lucchesi points out. "Two more V-P./Dir., Contract Sales: Paul Gonnella plants are working on this as we speak and Keeping up with demand V-P., Mktg.: Thomas Marcucci a third will come online shortly. It's excep- To say that business is rising as quickly V-P., Prodn.: Mike Lucchesi tional that we're at that level already." as Gonnella's bread is an understatement. Delivering product six days a week, Treasurer: Thomas Mazukelli "We're undergoing a resurgence in our the five facilities accommodate sustaining Secretary: Ron Lucchesi brand," Tom Mazukelli adds. For Chicago orders and can take orders by phone or the bread connoisseurs, the Gonnella name Internet. Orders are processed for the next is quite familiar, conjuring up visions of our customers with our production capaci- day starting at 4 p.m. freshly baked, aromatic, crisp-crusted, ties and run a lot of volume each day at hearth-baked bread that could be found most of the facilities to foresee the needs of A dedicated team fresh baked every day of the year. But the our customers. We're at the leading edge of Operating all of the plants, balancing six sophisticated and extensive facilities are anything we need to be." customer demands and daily deliveries and producing bread that has quickly gained As the world has changed, so has Gon- staying competitive with the vast amount enormous popularity nationwide. nella. The company is also enlarging its of products Gonnella makes every day "Things over the last five years have route distribution for fresh-baked/frozen could be a logistical nightmare for any become more competitive," admits Tom products for both foodservice and retail company. But it works, Mike Lucchesi Mazukelli. "Consumers have become more customers, says Paul Gonnella, vice presi- says. "It's amazing how we get everything health-, cost- and value-conscious, and we dent of contract sales, and "the oldest" of out the door everyday. And we're in a are baking fewer product varieties in our the fourth-generation of the family. "Some super-competitive—crazy competitive— frozen division on the store level and see of our retail customers are really tak- market. But there are a lot of foundational a greater demand for technical support. ing us on in a big way. But we have been building blocks here that employees should Demand for Hispanic items has also grown expanding nationally for some time. Our have their names carved in. We have a tremendously." fresh breads are finding a national market, tremendous group of dedicated, loyal Despite increased demands from cus- whether for restaurant chains or fresh- employees." tomers and consumers, as well as having baked/frozen retail. And we're working Lots of family members work at the to face increases in regulations and other with two of the biggest food distributors in manufacturing sites in Aurora, Schaum- issues, the company somehow manages the country. So our Chicagoland distribu- burg and at the other plants as well as the to balance its fast-paced production with tion base has spread out." downtown Chicago headquarters location. staying flexible. The company has been in the route Some of the employees have generations "We bring a lot to the table," points out business a long time, he says. "We have of family who have worked for Gonnella, Michael Lucchesi, vice president of opera- made sure that all of the states around Mike Lucchesi adds. "It speaks volumes tions, Fresh Division, who took Snack Food Illinois know Gonnella very well. Now, about the company that we inherited from & Wholesale Bakery on the tour of the we're heading down to Kentucky, Arizona, our family. The loyalty is wonderful. Times Aurora facility. "We balance the needs of Arkansas and several other places. I think change and things change, but we're still a very tight-knit group. I started more whole grain loaves of bread. working here in my teens. We have Our top sellers in the fresh group one gentleman who worked here for are baguettes and rolls but in the 70 years." frozen division it's French and Ital- While many bakers talk about ian breads, mini French bread and trends such as different product types ethnic-style rolls." hitting the market, Ron Lucchesi What is the family's secret to says Gonnella has seen many busi- keeping it all together? Ron Luc- nesses consolidate. "Our customers chesi says that each individual has continue to consolidate," he says. an expertise. "As a whole, all of "There are more and more demands. this bolsters the company to move Now we're dealing with customers forward. We're in this boat together that buy millions of dollars worth of and we succeed together." product—that demand and rightly frozen and fresh product lines." Nothing comes easy, adds Tom so—to be our partner in this situation." The current economic crisis doesn't Mazukelli. Success comes only from hard exactly sway the many generations of work and sacrifice. "You get out of the Keeping things going employees. The ups and downs of the business what you put into it. We have The company can also say that it has seen economy haven't been as much of an issue good people and have to invest in the busi- it all. "Just working in the company—it's as the gyrations of the commodity pricing, ness with updated equipment to become a inbred in us how important the family says Ron Lucchesi. "Over the last 10 years, better manufacturer." business is and how important it is to con- it has gotten to the point that commodity But as the world changes, so do we, tinue," Ron Lucchesi explains. "That's the pricing is totally unpredictable. That has says Nick Marcucci. "It's not our grand- challenge we have is to grow the business really changed the business for us. We're fathers' company. But it has been a gift with the future generations coming up. dealing with things overseas that control handed down, and we're kind of like the We're doing that by making major invest- the commodity markets–that part of the stewards now. We'd like to keep it going, ments in plants here and in Pennsylvania business has changed dramatically." and I would love to see it last at least to be able to compete in the marketplaces Paul Gonnella says it's sad to see how another 50 years." Paul Gonnella smiles, we're in." many of the little bakeries and great restau- adding, "My son is 10 years old and Ron Lucchesi, Tom Mazukelli and Nick rants have closed. "But we always remember recently asked me if he could work in the Marcucci say that over the decades, the that you're never a big shot here. You do bakery someday. So we hope things keep original bakery of course has gone from what you have to do for the business, even if on going." SF&WB being a "hand operation" to a mechanized that means delivering buns at 3 a.m. in a van one, and then to multiple production facili- to make this as successful as we can." ties, and that means challenges. "We face challenges, as any other baker does today, The trends regarding financing, commodity costs and The core consumers the company targets labor—it's a much more complicated, have also changed, which is why Gonnella hard-to-understand business," says Ron continues to develop a variety of products Lucchesi. that appeal to them, such as different types Sustainabilty plays a role at the compa- of rolls and breads. "It's what has taken us ny, and it hopes to save energy by changing nationally," says Nick Marcucci. its plant lighting. It's also looking at har- "We see a greater demand for quality nessing wind energy at its plant in Hazle products and are targeting different ethnic Township. Robotics for some of its packag- groups with bolito rolls, telera rolls, ciabi- ing operations are also being considered, atta bread and artisan-type breads," adds and updated packaging graphics unify the Tom Mazukelli. "Our goal is to make good enormous line of items with a contempo- quality products at a reasonable price. rary, consistent and unified message. We're trying to broaden our sales base "We hope to expand our frozen dough by giving the consumers what they want. division and put a facility on the West Families are smaller, so they're looking for Coast in the near future," adds Tom smaller package sizes. They're also looking Mazukelli. "We also want to expand our for health-conscious products, so we bake They 'Bake' to Differ Celebrating 125 years in business, Gonnella Baking Co. operates sophisticated baking/ manufacturing facilities that produce breads, rolls and more at rates exceeding three mil- lion pounds a week. Join us on a tour of the 80,000-plus-sq.-ft. Aurora, Ill., facility that in- cludes high-tech equipment, superior operating standards and two makeup lines that provide plenty of product to major U.S. companies. Lauren R. Hartman, Editor-in-Chief W hen Gonnella acquired a plant in Aurora, Ill., more than six years ago, it installed new production equipment and overhauled much of the facility, which now produces eight luscious bread varieties—four consis- tently each day —and assorted bread and Gonnella's Aurora plant produces assorted bun products. Eight is really a drop in the bucket considering fresh bread and bun products for some of the Gonnella's massive stock-keeping units list. According largest, most popular food companies in the United States. These small loaves were being to Michael Lucchesi, vice president of operations, fresh made for nationally distributed childrens' meal kits. Photos by Vito Palmisano division, the total product list for the entire company is about 14 pages long. "We make close to a thousand SKUs total, but we pro- duce them at the various locations," he says. Employing 80 people, the Aurora fresh- product plant supplies contract custom- ers, including two of the largest "soup" companies in the country. The plant starts its baking shift at 11 p.m. There are two makeup lines—one for bread and another for buns—that feed a 125-ft.-long tunnel oven. Production starts off with bread-bak- ing and then migrates to producing buns, then back to bread and back to buns. "We change over the product on the lines on a daily basis," Lucchesi explains. "We have Top left, dough is mixed at the front of the line on one of two mixers that accommodate the bread and the a significant national presence in frozen bun line. Top right, the formed meal kit buns are automatically scored on the tops after being proofed. dough and achieve the same type of pres- Above, dough balls are dusted with flour and are deposited directly into pans. ence in fresh-baked items." Equipment efficiencies and reliability in place "and the lines can talk to each quality control inspection operator. are critical to this large-volume plant, he other," notes Lucchesi. "The plant was laid Delivering product six days a week, adds, which can output as much as 12,000 out very effectively. It's very spacious here, the Aurora plant, like the other Gonnella lbs. of product an hour. Safety is also of ut- compared to some of our smaller, land- facilities, accommodates sustaining orders most importance, and the company aims to locked facilities in the city [of Chicago], so and can take orders by phone or the Inter- achieve the highest standards in customer we have a lot of room to operate here." net. Orders are processed for the next day safety, including top inspection scores. There are several quality control points starting at 4 p.m. Inspected regularly, the 80,000-plus-sq.-ft. located throughout the facility and one On the morning of Snack Food & Aurora plant recently earned a superior Hazardous Analysis Critical Control Point Wholesale Bakery's visit, the bun line was rating from AIB. (HACCP). Each line receives daily main- producing aromatic, buttery sandwich rolls Programmable logic line controls are tenance and inspection, the latter from a for childrens' meal kits. Mixing, rounding, dusting At the head of the line is a mixing area, equipped with two mixers that accom- modate the bread line and the bun line, with one mixer used for each line. In full production, both mixers are used for each line. Located on the outside of the plant are three flour silos that each hold about 100,000 lbs. for production of the fresh products, which carry a three-day shelf life but last for as long as 14 days, depending The buns are baked in a large oven at 400-410ºF for 30 minutes. Times and temperatures vary with the many on the item. different fresh products produced at the facility. Minor ingredients are scaled and manu- ally dumped into one of the mixers. Flour 98ºF (this also varies with the product a metal detector system and are bagged in and other ingredients are conveyed directly being made) for an hour. the packaging area. The clear bags are au- into a scaling (weigh) hopper located above "This line can produce hamburger, hot tomatically clipped closed with a bread bag each mixer. The hopper, which can hold dog, sub buns and several other items," clip that incorporates a production code. 1,200 to 1,300 lbs. of dry ingredients, Lucchesi notes. "A quality control test is performed opens directly into the mixers. Water and Just prior to proofing, line operators every hour of production," says Lucchesi. other liquid ingredients are pumped into check the rolls for proper pan placement. The buns can also move through a set of the mixers and the dough is then mixed "If the bun is overlapping or not centered indexers and rotary or band slicers as well for several minutes. The mixed dough then properly in the pan, it's unacceptable and as orienters if they are to be sliced, Luc- drops through a "slide" and into a dough it's removed," he says. chesi says. A quality check is also made pump. After the buns are proofed, they are at this stage to inspect for any rolls with The dough then conveys on a long belt automatically scored on the top and are imperfections. Measurements of the prod- to the roll makeup line and heads to a bun conveyed to a staging area. "This gives the ucts are also taken to ensure they're the divider system. At this point, the line turns buns some time to skin over on a circulat- proper height, weight and size. "This is at a 90-degree angle and progresses in a ing conveyor before they go to the oven," done every 15 minutes to make sure each long continuous flow into two hoppers says Lucchesi. product fits into the packaging properly leading to the divider. The dough then Then, the scored buns make their way and is made to our and our customers' moves under a set of rounding bars to a into the large oven, which bakes at 400- requirements to ensure that the customer flour duster chute that prevents the dough 410ºF, for nine to 30 minutes, again de- gets the best possible product," Lucchesi from sticking (the flour dust is re-circulated pending on the product. "We're equipped points out. into the system). here to use pans or peel boards for certain Just before bagging, a bun stacker Each divider creates four portioned types of hearth breads," he continues. groups the buns into multiples. During balls of dough at a rate of about 400 pieces In the first stage of the oven, the scores Snack Food & Wholesale Bakery's visit, per minute. The dough balls are dusted open on the tops of the rolls while a gold- the system placed six buns on top of anoth- with flour using the zig-zag dusting chute. en-brown crust sets in the second stage of er six buns for a 12-pack. A final quality At this point, if the product is to become baking and the rolls achieve a warm golden control check is made in this area. The a round bun, it's deposited directly onto color, or bloom, Lucchesi explains. clear film bags are then loaded in counts a pan. If it's molded, the dough balls are of five into the shipping trays while sen- immediately conveyed to an intermediate Quality control checks sors help control bag pattern feeders that (pocket) proofer. After baking, the buns are then automati- orient the bags of buns for placement into After a short resting time, the dough cally de-panned and placed on spiral cool- the trays. The trays convey to the shipping pieces drop out of the proofer pockets ing conveyors where they cool at ambient area where they're stacked and loaded onto and onto a molding board and are then temperatures for approximately an hour. trucks ready for shipment. The closed-loop indexed into pans that hold 40 buns each Meanwhile, the empty pans convey back system requires that the trays returned (the amount varies, depending on the size to the front of the line to be re-circulated from customers be washed in an automatic and shape of the bun or other item being into the system. Before the pans are rein- tray washer before being reused. made). The large pans continue conveying troduced into the line, they are tilted and "The bread line operates almost the downstream to the final proofer, which blown off with air to remove any residu- same way, and we can place six bags of proofs the dough at temperatures of 96- als. After cooling, the buns move through bread on a tray," he says. The plant runs two shifts, eight hours a day, five days a have various new things on the drawing used in the systems are sent to recyclers. week. board, and have customers who we're talk- "We're a pretty light footprint of an Even though it's very well established, ing to right now on things that could take industry. We use a lot of power, but only Gonnella isn't set in its ways. "We are in- us into new levels of production. But at this at optimal times," he continues. "We don't novative," Lucchesi continues. "In terms of plant, we're most concerned with maximiz- operate in the high-energy-use hours and our production, there is a lot of innovation ing product throughput, one efficiency at a we wind down production at mid-day, so in this world-class plant. We're dealing time. As we expand into different markets, our power profile is ideal. At our other with some of the biggest food manufactur- our next big investment could be on the plants, it's also ideal and our frozen dough ers in the world and we're competitive. We packaging end, in terms of robotic pallet- plants try to balance out their energy pow- win their business because we're dedicated, izing and getting things ready for shipment er needs with respect to the community." compassionate, innovative and high-capac- without missing a stroke." ity. A lot of blood, sweat and tears end up As far as the packaging itself goes, the The beat goes on culminating at this plant." retail packaging recently got a graphic The lines at this facility hum along every revise, and Gonnella as a company is inves- day (and night), without missing a beat. What's ahead? tigating 'green' or sustainable packaging. That's the whole idea, says Lucchesi. "If our Aside from adding two new indexers on Other environmental initiatives include customer wakes up and doesn't see his bags the bun lines to pick up 1-2% percent of adopting more energy-efficient lighting of bread delivered to his shop or store, he's additional throughput, and some packing systems and upgrading to more environ- in trouble," Lucchesi says. "We can't allow pattern conveyors, the Aurora facility is still mentally-friendly motors, Lucchesi says. that to happen. We've gone through a lot new enough that major equipment changes "We recycle plastics, paperboard, food and over the years and survived all sorts of cir- or additions are not necessary for the other materials. Food that doesn't make it cumstances—we even ran out of flour once foreseeable future. "We upgrade equipment to end users is reprocessed into animal feed —but the bread gets out. We have always on a continuous basis," Lucchesi says. "We and other things. Used motor oil and oils maintained the operation." SF&WB Reprinted with permission from Snack Food and Wholesale Bakery January 2011 www.snackandbakery.com
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WALKER(The Brotherhood of the
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Walker Hornung has been writing and performing over the years with The Brotherhood
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2015Quote of the Day: "Drink from the well of your
self and begin again" C.BukowskiNext Live Show:
July and Aug (BOTG) @ Ireland Tour 2015(see tour page for details)
Quote of the Day: "Drink from the well of your
self and begin again" C.Bukowski
Next Live Show:
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(see tour page for details)
firstname.lastname@example.com to "Almost Homeless"...click hereListen to "The King's Heartbeat"...click here Listen to "The One and Lonely"...just click here! Listen to "Soca and Me"...just click here! Listen to "Q-South"...just click here!
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Well by all means, we should leave it all to one special interest group, the Timber Industry, to have their way with our public forests for their own profit. I mean, it worked out so well from the 40's thru the 80's, why not let them destroy the rest of it???
Helen Brown,
Thank you for sharing the truth about JoCo and the timber industry. I've lived here for 58 years and the myths and out right lies shared by Swift and his right winger friends, most of whom migrated here from Southern California in the last 30 to 40 years, are getting very old.
To support the fact you have shared, notice that we don't see "big timber", (ie. Weyerhaeuser, Boise Cascade, etc.) in the middle of the fight to open more O and C lands to logging. They are doing quite well with their private holdings, and opening up more federal timber would not be a good thing for their bottom line.
The real truth is, JoCo has been one of poorer counties in the state for the last century and will remain so as long as our "leadership", and the majority of voters (those same newcomers I referred to above) keep buying into the lie that "if only we could cut more trees, we would all be prosperous".
And he definately has a snowballs chance in hell of beating DeFazio. But, it makes for more good "crazy crap" coming out of Jo. Co.
You are in good company with your band of crazies, Rycke.;)
They are different budgets and dedicated funding sources that can't be used to pay the county cops, Pipster.
Is that basic enough for you?
You are ignorant of the budget process or would know you can't divert city funds ear marked for public projects in the CITY, and give it to the COUNTY for the Sheriff's patrols.
What part don't you understand???
Are you sure you are not a closet JoCo voter? You ignorance levels seems about average for what I see around me.
You are obbiously another one of those that seems to know how it was, but weren't really here to live it, those mythical days of the timber industry when the county was flush and everyone lived high on the hog of mill jobs and logging.
You either ignore or don't know that the timber industry jobs were an up and down roller coaster that served management well, while labor hovered around the poverty level. You over look the shut downs when the market went south, the shut downs in the winter when the woods were too mucky to log, shut downs in the summer when fire danger closed the woods.
Your version of reality is a nice myth, but, a myth just the same. I know. I lived it.
Jack Swift is spreading a lie. Josephine County was a poor county long before he migrated from Orange County, and Josephine County has always been a poor county.
He forgets or ignores that there are some of us that are not California imports, and we know the truth. We lived it.
From the 60's on, we have heard how mean us natives are because we didn't want the Californians taking over, as they immigrated north. Well, 40 some years later those immigrants are the majority of our voters and you can see where they've taken us.
Tom McCall was right. Stay home Californians, we can't afford you.
Pipster, with all due respect, your friend sounds like so many of my ignorant neighbors looking for foolish excuses to shirk their responsibility to our community. The dog parks cost next to nothing, (a flipping fence around a field is a dog park!), and the spray park is a city endeavor and has absolutely nothing to do with the county budget. Same with the bus stop fiasco. That is city, not county. Ignorance may be bliss, but it is ignorance just the same. Party on ignorant JoCo voter ):
It is these ignorant voters that have put us in this position, by continually voting for the loudest "no new taxes!!" candidate, despite the fact that not one of those currently serving as our county commissioners are qualified to manage much of anything, let alone a whole county.
Wow. Thank you for sharing this incredible story.
This is taking no land away from the public.
It is and will remain public land and this proposed legislation does not remove or prevent access, except the decommissioning of 1.5 miles of dead end spur roads. No other BLM managed roads and no existing trails or trail heads will be affected.
It is a misnomer to say this takes anything away from anyone.
Just curious. Our hatcheries are funded by our license and tag fees and/or taxes collected on the gear we use to fish with. Please tell me how you see this as welfare, when we are paying for it????
I disagree.
Having spent several years as a volunteer on the BLM's Resource Advisory Committee, Medford Dist., allocating tax payer dollars to fix some of ills from when we didn't have the environmental regulations in place we do today, I can tell you we can't go back to the rape and pillage and sustain jobs for any length of time.
There is room for sound environmental practices and resource extraction from our public lands, but not by going back to what it seems you are proposing, which was little to no environmental concerns when logging or mining. It didn't work for us in the 50's thru the 70's, and it won't work for us now. Frankly, I don't like seeing my tax dollars going to fix the messes the profiteers of the past created. I don't know, it just seems sort of socialistic to be subsidizing the timber and mining industries in such a manner.
Another misleading headline and article.
This goes beyond the worn out mantra of "jobs vs the environment". "The environment" supports thousands of jobs in the fishing and out door recreation industries.
When will the Oregonian and others get it. This is not simply "jobs vs the environment".. This is "jobs vs jobs" and our jobs in the fishing and out door recreation industry are just as important as jobs in the timber or irrigation related industries.
Until we start talking about the realities of these issues, we will just continue to flounder. Shame on the Oregonian for such outdated, short sighted reporting.
So Jeswondering, because I speak to the poverty in So. Oregon, it's OK for you to make fun of people with derogatory remarks, eh?
I disagree.
Do you make and laugh at "retard" jokes too? Jeswondering.;)
Please stay where ever you are, you self professed intellectuals can make us rednecks look bad. ;)
No, humor is funny.
Stupid, derogatory comments are, well, stupid derogatory comments.
It has been my experience that is is very difficult to attract businesses to a region that is not willing to support itself and the services that business owners want for themselves, their families and their employees.
We have a sordid history of not adequately funding our schools, our libraries and our law enforcement in Josephine County.
Business leaders do not want to locate in communities that have old, crumbling schools that are under staffed. Business leaders do not want to locate where there is not support for Libraries, and all they offer. Business leaders aren't likely to relocate to an area that is riddled with poverty, meth heads and lack of adequate law enforcement, at the county level.
Our taxes are ridiculously low and what services we have are inadequate and understaffed. Until we show we are willing to support ourselves, the ability to attract significant business or health care professionals (we are highly under 'doctored' here, too), will remain greatly hampered.
By the way, what is not being heard in the "we gotta return to logging" mantra down here, is the fact that fewer and fewer of our teens and young adults want to spend their lives working in a mill or in the woods. Yes, there is still a labor market here, but it is greatly reduced from the days when you "grew up in business", as did my generation. Most today don't have their sights set on jobs that are as laborious, dangerous and are in the elements, as many timber industry jobs are. Also not being heard, is the fact that in the 70's, when I graduated from High School, the vast majority left the valley for the Willamette Valley, so they could find careers other than in the timber industry.
It is amazing the insights one can gather having lived the reality of the timber industry in Southern Oregon, rather than just taking the words of the pundits and others looking back.
Can and should we be harvesting more timber on public lands? Yes. Will we ever return to the days when the timber industry supported, how ever so marginally, many of the services in Josephine County? No chance. Too much has changed since the 50's, 60's 70's and 80's.
Aaahhh yes, forbalance, attack the messenger. It is easy to distract from the message and sell your out of balance, uninformed opinion, that way.
Nice try, but thinking people see through your smoke and mirrors.
Your opinion is so far off balance it would be laughable, if not so offensive with it's misinformation.
I have lived in Josephine County for most of my 58 years. When not living in JoCo, I was in Jackson County. I grew up in GP and my dad worked for 32 years (sort of) in a plywood mill. I say "sort of", because it was not a stable job in that they shut down in the summer due to fire danger in the woods and in the winter due to mud, snow and a lack of market for their product. There was nothing stable or "family wage" about the average timber industry job. It was boom or bust. And this was in the 60's and 70's, when clear cutting and general land raping occurred with abandon.
My mom had to take odd jobs and eventually went to work full time, because we didn't like being poor and the mill job was no where near a "family wage" job. (family wage, like sustainable logging, are simply buzz phrases with no real definition or meaning).
My dad and the superintendent of his mill told me they would both kick my butt if I ever tried to make a career out of the timber industry, because "it isn't going to last". This was in 1973..... So, I opted to go to college and learn marketing and business management. I have worked in the outdoor recreation (ie. tourism) industry for over 35 years. I make more than twice the median income for Josephine County and my wife does not work outside the home. I am the sole income provider in my family and service many, many full time retail accounts that support themselves and their employees in the outdoor recreation business.
In other words forbalance, you don't know what you are talking about, and your opinion is way out of balance, based on some 50 plus years of my personal experience in Josephine Co.
"Oregon's got vast wildernesses that no one explores,........".
Everyone has the right to an opinion. However, with that right comes the responsibility to have an informed opinion, or suffer the lack of credibility in your entire stance.
Unfortunately, the author of this opinion piece showed has lack of information, or his purposely disingenuous approach to this issue, in the second paragraph. This blunder leaves the rest of his piece we no foundation of credibility. Just more timber industry sound bites.......
And people wonder why we can't get out of the rut we are in. ):
It never ceases to amaze me that some feel the need to take a simple, albeit heart warming human nature story, and turn it into a negative political statement.
Some people have something to say. Some people just have to say something.
Thank you Steve for the nice column and the reminder that there are a lot of good folks in our midst.


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School of Engineering
Co-op Employers
Engineering Cooperative Education Program
Key Employer Activities/Dates
2014 - 2015
During the summer semester, our students begin their first co-op experience. There are opportunities throughout the year when you, as a co-op employer, can be involved with the engineering program. Following are key seasonal activities and rough dates for your engagement with our engineering co-op program:
Summer 2014:
May – August: Employ new first-semester junior co-ops
· Orientation and foundational corporate learning
May – July: Interview soon-to-graduate seniors and make career employment offers
· Interviews on campus or at employer's facility
August 1: Attend Engineering Design Conference and Co-op Employer Appreciation Luncheon
· Employer forum, luncheon, and senior project review – graduation for most seniors
Fall 2014:
August – December: Employ returning third-semester senior co-ops; make career employment offers
· They will graduate next August after completion of their senior year
August – November: Submission and consideration of Senior Project Proposals
August – December: Document interest in hiring from the new co-op class *
· Complete and submit your Co-op Job Description to LakerJobs
October 21: Participate in GVSU Fall Career Fair – EGR 289 (Co-op Prep Course) students required to attend *
· 1-5 pm at DeVos Place with multiple student/grad employment opportunities – fee – over 1,500 attendees
November 11-14: Practice Interviews with "Pre-Engineering" sophomores in EGR 289 *
· Participate in an on-campus "Speed Interview" session with 20 – 30 students
Mid-November: Panel discussion on business environment/co-op with EGR 289 students*
· Late afternoon panels with employer technical and recruiting personnel and senior co-ops or recent grads
Early December: Employer facility tours for EGR 289 students *
· Afternoon presentation/tour
Winter 2015:
January – April: Employ returning second-semester junior co-ops
· Additional responsibility compared to first semester
January 9 – April: Interview approved/promoted Engineering students and make co-op employment offers *
· Interviews at your facility or on campus
January 14: Participate in the Engineering Co-op Recruiting Event *
· 2-4 pm at Eberhard Center – fee – with all approved co-ops seeking employment attending
February 24: Participate in GVSU Winter Career Fair employment fair
· 1-5pm at DeVos Place with multiple student/grad employment opportunities – fee – over 1,500 attendees
· Events to engage students from the new cohort to begin co-op typically in Summer 2015
If you or your company are looking for more opportunities to get involved, please e - mail the School of Engineering at firstname.lastname@example.com
The cooperative education program is a partnership and cooperative effort between the student, the employer and the university. Each participant has expectations, and some requirements, in order to make the experience a success for all involved.
For the Student:
· Complete three work semesters with the same organization. The student can work in different units, groups or facilities within the organization over the course of the three semesters.
· Complete written assignments for each co-op semester (includes keeping a journal of work activities, reading various books and writing reports on them, reviewing and analyzing ethics case studies, and writing an end of semester work summary).
· Attend one group evening meeting of all co-op students.
· Complete an evaluation of the co-op semester.
For the Employer Organization:
· Provide progressively responsible engineering work for the student for three, alternating work semesters.
· Assign a supervisor for the student who is a degreed engineer.
· Provide mentoring of the student to aid in the student's professional growth as an engineer (this may or may not be provided by the supervisor).
· Be available to host a once-per co-op semester site visit from a GVSU faculty member (typically consists of a short, on-site meeting to see what the student has been working on and to discuss the student's progress).
· Complete an evaluation of the co-op semester.
· Pay the student (no payment rate specified). Because it is expected that the student is participating in real engineering work for an employer (and not simply shadowing or observing), this ensures compliance with the Federal Fair Labor Standards Act.
For the University:
· Facilitate the co-op program, including assisting with the hiring process between the student and employer, coordinating the student non-work assignments for the semester, and coordinating the evaluation process.
· Assign a faculty co-op advisor to each students each semester. This faculty member will monitor and evaluate the student's co-op semester and be available to assist the student and/or employer with issues that arise during the semester.
Successful co-op experiences have typically included the following components:
· Student provided with challenging work.
· Goals established each semester in collaboration with the employer and student.
· Student is given responsibility.
· Employer progressively grows the student from 'apprentice' to 'entry' engineer status over the course of the three semesters.
· Student's knowledge, skills and abilities are utilized.
· Employer provides mentorship to the student.
How to Structure the Experiences:
EGR 290 – The first assignment
Getting Started:
The first task is to assimilate the student into your organization. Consider the student like any other new employee.
Basics, completed prior to arrival:
· Workspace with chair, filing etc.
· Computer and company system logins
· Telephone
· Assignment plan
· Introductions to co-workers & organization
· Company history/overview (include values and vision)
· Company co-op philosophy
· Company co-op goals
· Hire new engineering graduates for long-term talent needs
· Complete productive engineering work
· Review of assignment plan with understanding/agreement by student and supervisor
· Contribute to the student, university & engineering profession
The major opportunity here is for the student to learn how your company operates and how engineering work is accomplished. The student should be viewed as an apprentice engineer who might not have much experience in an industrial company that performs an engineering function. The learning objectives should include a broad knowledge of your products and services as well as how they are produced in limited prototype quantities and in manufacturing production.
Typical assignments might include working in a model shop/new product prototyping department, working in manufacturing (usually for two to four weeks), working in a test lab or documenting engineering changes for your product designs.
An assignment in a prototype department allows the co-op the opportunity to gain a broad understanding of its contributions to the product development process. Knowledge of the tools and materials used in your products should be obtained. An understanding of the value of quickly building functional and/or aesthetic samples and how they facilitate the product planning process should also be a result of such an assignment.
A short-term "hands-on" manufacturing operations assignment affords a great opportunity to learn how products are produced in larger quantities, as well as introducing the student to the manufacturing employees in a personal, non-threatening way. This assignment can be viewed as a foundation of proper design for manufacturing.
Working in a test lab provides exposure to many facets of the product development process, a wide variety of products and the performance requirements that they must meet. Tasks might include development of new/revised test methods and engineering specifications, automation of existing tests, upgrading of test equipment and verification of existing product test specifications.
By documenting product design revisions the student gains exposure to your product line as well as the tools and systems used to engineer, revise and document your designs. If there is a longer term project in mind for the student, this would be a good time to introduce the project to the student.
EGR 390 – The second assignment
Getting Started
Unless this assignment is in a different department or location (which is a great idea to expose the student to many facets of your company and keep their learning curve steep), this should be pretty easy. Reference the Basics and Orientation sections from the first assignment, and apply as many as needed for this one. Always include a new assignment plan with learning objectives.
By now the student has had an entire semester of technical work at your company. They should know their way around! The co-op has also completed a semester of upper division engineering classes appropriate to their chosen engineering emphasis (computer, electrical, interdisciplinary, product design/manufacturing or mechanical). The work assigned in the second semester should be more challenging and involve more responsibility, aligned with your estimation of their developing engineering skills.
Project assignments should be considered, with the scope proper for the student and their four-month full time availability.
There are a number of potential assignments that expose the co-op to relevant technical areas where they can apply their developing technical skills. Some of these are manufacturing engineering, industrial/operations engineering, quality engineering, product engineering, and controls engineering.
A manufacturing engineering assignment exposes the student to a broad range of tasks which vary on a daily basis. The student might work closely with a product development team to help design robust, cost effective parts that can be easily manufactured and assembled. They could be assigned a role to improve existing processes or help design new ones with a requirement for quality and cost effectiveness. Floor support, with a focus on solving problems, process control and workplace ergonomics is a potential assignment. The student should gain a good dose of knowledge of how people, machines, tools and fixtures operate to manufacture your products.
An industrial/operations engineering assignment can require the student to be involved with optimization of the manufacturing plant's ability to make products and meet the overall company's goals. The scope of the student's assignment could be focused on work cells, or individual product lines. Improvement of production methods, workplace layouts and production flow to increase profitability and productivity are typical goals. Development, installation and administration of production standards and work incentives to motivate teams towards company goals are also potential tasks. Students will work with a number of functions and levels of your organization to gain agreement and acceptance of ideas and plans that will achieve business goals.
A goal of an assignment in quality engineering should include exposure to all levels of quality assurance and control within the company. This experience should give the student understanding of the impact that each of the engineering disciplines have on one another, and on the company's business goals. Tasks can include assisting product development teams with robust design methodology, customer issue resolution, product layouts, design of experiment applications and capability studies. Exposure to customer priorities for the company's products can be obtained through customer site reviews of the product's applications.
A work assignment within product engineering will expose the student to the company's product development process, product lines, product functions and product performance criteria. Experience with the creative design process, a systematic approach to solving problems and an exposure to other functional areas, such as marketing, finance and manufacturing can be obtained.
An alternate product engineering assignment would have the student responsible for the design intent of a product line in production. Here the co-op would focus on improvements in the product's profitability and quality by implementing product revisions, innovative problem solving and minor product enhancements. Exposure should be obtained to the customer's issues, as well as the manufacturing facility and personnel.
An assignment in controls engineering should have the student working on both hardware and software designs for automated equipment. They should be responsible for the start-up and debug of equipment they design, as well as offering process recommendations for the new equipment and support for existing equipment in production.
EGR 490 – The third assignment
Getting Started
By now it should be easy, but reference the previous sections and remember to include a new, or updated, assignment plan with learning objectives.
This is the last co-op term and begins the student's senior year. Levels of responsibility should increase with the student working at the junior engineer level within your company by the end of the semester. The opportunity here could allow the student to specialize in an area of their interest (and company need) and take on projects of larger scope and responsibility.
Assignments that will expose the student to a variety of products, functions and locations, with a steep learning curve, are some of the key goals of the co-op work assignments. Some companies use many small duration projects that fit within a four month semester to build a co-op assignment. Some companies will work a student into a longer term project that will span multiple co-op terms. Other companies will rotate students through many parts of divisions of the company to give them a broad exposure. How you chose to structure co-op in your company will depend on you, your company's needs and the student. You might end up with different approaches for different students. The overall guiding principle should be to make this a useful part of the student's preparation to enter the engineering work force while engaging them in meaningful and useful work. And at a minimum, it's a great interview process for potential full time hire of new engineering talent!
Sample Assignment Form
Click here to view a sample assignment form
(Sample Corporate Program(
Co-op Company Philosophy
The Engineering Co-op Program provides the company and the student with the ability to contribute to the future successes of one another.
Co-op Work Experience
The Engineering Co-op Educational Program is structured to provide the student with as much exposure to the corporation as possible while keeping in mind the student's major field of study and career objectives.
The rotational assignments will give the student the opportunity to network among the company's employees, vendors, customers, and other co-op students. Co-ops will gain an understanding of the organization's different functions, as well as, the product development process, manufacturing processes, the company's products/services, and the interrelationships of the respective departments.
Each work assignment will be relevant to the co-op's development, and will be reflective of the tasks that engineers encounter at the company. Co-ops will be provided the opportunity to develop and demonstrate their initiative, judgment, leadership, interpersonal, and problem solving skills. Co-ops will also be given the opportunity to assume responsibility and accountability for planning and execution of assigned projects.
Learning Opportunities
For the Student
· The opportunity to learn the operation of a world class corporation from the inside out.
· A "real world," productive, hands-on work experience designed to complement the student's academic program.
· The opportunity to develop and achieve short-term and long-range career objectives.
· A chance to meet students from other universities.
· The opportunity to start building a network within and outside of the company.
For the Company
· A source for a talented, diverse workforce.
· An essential resource for generation of new concepts and fresh ideas.
· A focused resource for projects and valuable productive work.
· A rich source of technical talent for the future.
Work Assignments
An individual assignment plan is developed with each co-op to match the needs of the company and the individual department with the developing needs and capabilities of the co-op. Typically a new co-op will start with a Level 1 assignment to learn some of the basics about the company's processes, materials, products and services. Level 2 assignments will follow to expose the co-op to a variety of relevant areas where they can apply their developing technical skills. Level 3 assignments will typically build upon the previous experiences as the co-op is completing their academic degree. Assignments that will expose the co-op to a variety of products, functions and locations, each with a steep learning curve, are some of the key goals.
Page last modified July 31, 2014


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Merino wool can be considered a little more difficult to spin than other wool fibers. This is due to it having (usually) a higher lanolin content than other wools. The higher the lanolin in the wool, the more the fibers cling to each other, and drafting for hand spinning is not as easily smooth. A comparison fiber would be that of a llama. Llama fiber is also very soft, but is drier and has much less cling to the fiber, making it very easy to spin the individual hairs into place.
Merino wool is a relatively short-length fiber, with a staple length that averages from 2 to 4 inches. In combination with the lanolin content, this wool takes patience to draft effectively. It is similar in some ways to spinning cotton. Those interested in spinning cotton can view my Spinning Cotton With A Hand Spindle page, and you will read similar information to what is below.
The care and patience Merino takes to hand spin is rewarded by a very soft, warm, and versatile wool yarn. The steps shown below may also be used for hand spinning any wool fiber, but I chose Merino as an example because I feel if you can spin Merino well, you can spin just about any fiber. The Merino shown in the photos is what might be considered grade "B" wool fiber - it has a very high lanolin content, and is of a staple length of about 2 to 3 inches, making it a more "difficult" fiber. Higher grade Merino fiber will spin much more easily.
When you use a hand spindle to spin wool, you will find that the "hairs" or wool fibers cling to each other. Especially with "high grease content" wools, that same "cling" means that the drafting of the fibers while spinning has to be even and steady, otherwise the fibers will clump together too much.
The first issue to consider is the raw fiber to be spun. With this page, I will show Merino wool that has been washed and then lightly carded. Merino is also commercially available as a roving. A roving can be separated into strips of fiber, which then can be spun as a strip. In that sense, roving is slightly easier to spin as the spinner can use a strip of fiber as wide or narrow as they choose. I personally prefer to use lightly carded fiber, as I find the wool is softer prior to it being heavily processed by a more complete carding to make a roving.
Below is a photo which shows two wool cards, raw Merino fiber, and a hand spindle.
A close-up of the fiber shows that the lanolin content, or the quality of the fiber, will allow clumps to form. These should be removed as the spinner spins, but it's really a personal choice. A very smooth, well-spun "single" strand of yarn will have no clumps and will be evenly spun. That would be considered the goal. My own homespun Merino is never quite like that as I allow some clumps to remain, personally liking the slight variations in the wool yarn.
The first step, shown below, is to place the hook of the spindle into the end of the wool and start twisting the spindle in a clockwise motion. This starts what is called a "leader". When it is about 12 inches long, this starter yarn is tied around the spindle shaft below the whorl, the yarn is brought up over the edge of the whorl, and the yarn gets looped around the hook two or three times. The "open" end of the yarn is the end that has not yet been twisted. Additional fiber is laid over the top of the open end of the yarn, overlapping by enough for the fibers to grab evenly and twisting is continued.
Once the lead yarn is attached to the spindle, wrap the yarn end once or twice around the hook to hold the yarn in place as you spin. Spinning is continuous, in a clockwise motion, to continue to twist the fiber into yarn. I personally hold the spindle in my right hand, and simply turn the spindle toward me while drafting the fiber with my left hand. This is not using the spindle as a "drop" spindle, but I feel this gives me more control over the dimension or diameter of the yarn.
What can happen with Merino wool or other similar high-lanolin fibers is that the yarn can quickly become what is called "thick and thin" if the drafting is not done evenly. This is shown in the photo below. The example shows one area where the fibers have slightly clumped together, and another area just to the right of it that is too thin and the twist is forming a kink. The fiber closest to the spindle hook is the most evenly spun. This yarn is being spun at fingering weight. The yarn can easily be used with the thickness variations that are shown below, in fact, it will give the finished item that "homespun" look, however, it is not a "perfect" single. The weakest area is where the kink is, not only because it is thin, but also because the higher amount of twist will allow the yarn to break more easily.
Once a yarn is begun, and you are comfortable with drafting, the spindle can be used in the "drop position". This means that the spindle is spun clockwise with the hand, let go of, and allowed to spin suspended in the air, while the spinner drafts the fibers. When the spinner needs to readjust the draft area (called the drafting triangle, and is the area where the open non-spun fiber meets the twisted yarn) the spindle is "parked" by stopping it from spinning and placed under an arm or otherwise held still until spinning resumes. The spindle shouldn't be allowed to unwind, or turn in the counterclockwise direction, as this untwists the yarn.
Merino, like other short-staple fibers, needs more twist in the yarn than longer fibers, and it's an individual development for each spinner as to how they start and stop the spindle in the drop position. The yarn should be moderately to almost-tightly twisted, keeping in mind that Merino will "puff up" a bit if the twist is allowed to loosen. If the twist is too loose, the yarn will break when the spindle is suspended in the air. As the spinner spins more yarn, the yarn is moved down to the shaft of the spindle (wrapping it clockwise around the shaft) and stored there until it is removed to a nostepinde (a ball winder) or cone for future use or for plying.
The method of "draft, spin, park" is the same whether you are using a top whorl or a bottom whorl spindle. Below is a photo of how a bottom whorl spindle is set up for spinning. The lead thread is wrapped around the stem of the spindle, then down below the whorl and around the stem, and then back up to the top of the shaft. It is held in place with a half-hitch if there is no hook on the top of the spindle. The half-hitch acts the same as a hook, allowing the yarn to gain twist. As shown below, some bottom whorl spindles have hooks on the top which eliminate the need for the half-hitch knot.
The most important factor in either method is controlling the draft of the fibers. Assuming the spinner is right-handed, the left hand controls the draft. Using the thumb and index finger, pinch the fiber that is loose where it joins the already-twisted yarn. Let up on the pinch just enough to let the twist of the yarn run up into the fibers. You will see a small triangle form where the fibers from both sides of the loose fiber are pulled together joining into the twist and creating the yarn. This is called the "drafting triangle", as described above. It is in this area that the fibers either flow smoothly or get caught up in a bunch, and it is the amount and timing of the pinch that determines what happens. With practice, it becomes an automatic action to draft effectively.
The considerations regarding the staple length, the lanolin content, and the fine-ness of Merino wool fiber will enable the spinner to accurately "feel" when the yarn is at the right balance and has been spun evenly. To check for that balance in the yarn, hold the drafting triangle in the left hand, the spindle in the right with the spun yarn on it, and gradually move your two hands together, allowing the spun yarn to twist together. If it twists evenly without kinks, it can be referred to as balanced. The directions above also pertain to any fiber.
With Merino wool, or other wool fibers, keep in mind that after wrapping the yarn into a skein and setting the twist, some areas of the yarn will relax or loosen more than others, depending on how evenly the yarn was spun.
Happy Spinning!
Three small skeins of hand-spun fingering weight Merino
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A resorbable porous tricalcium phosphate, in which the pores are sealed with a filler mixture of an antibiotic and a filler, in particular an amino acid, is particularly advantageous for use in the preparation of bone cements.
1. In a resorbable porous tricalcium phosphate suitable for use as an additive in implant materials comprising polyacrylates, polymethacrylates or mixtures thereof, pores of said tricalcium phosphate material being sealed with a physiologically tolerable absorbable filler, the improvement wherein said filler further comprises an antibiotic.
2. A tricalcium phosphate material according to claim 1, wherein said amino acid is threonine or arginine.
3. A tricalcium phosphate material according to claim 1, wherein said antibiotic is gentamicin, clindamycin, lincomycin, or mixtures thereof.
4. A tricalcium phosphate material according to claim 1, wherein the amount of said antibiotic is about 2-20% by weight based on the weight of the tricalcium phosphate.
5. A tricalcium phosphate material according to claim 1, wherein the amount of said filler exclusive of the antibiotic is about 0.5-5% by weight.
6. A tricalcium phosphate according to claim 1, in the form of particles having a particle size of about 2-300 μm.
7. In a process for preparing resorbable porous tricalcium phosphate suitable for use as an additive for implant materials comprising polyacrylates, polymethacrylates, or mixtures thereof, the improvement comprising sealing the pores of said tricalcium phosphate material with a resorbable physiologically tolerable filler by contacting said tricalcium phosphate material with a solution comprising an aminoglycoside antibiotic, an amino acid, and solvent.
8. A process according to claim 7, wherein said tricalcium phosphate material is suspended in said solution and further comprising spray drying the resultant suspension.
9. A kit for the preparation of a bone cement comprising a first package containing a prepolymer in particle form and a resorbable tricalcium phosphate material according to claim 1, and a second package containing a liquid monomer, said prepolymer and liquid monomer capable of forming a polyacrylate, a polymethyl acrylate, or mixtures thereof, and said first package containing about 5-30% by weight of said tricalcium phosphate material.
10. A kit according to claim 9, wherein said first package contains about 8-20% by weight of said tricalcium phosphate material.
11. A kit according to claim 9, wherein the contents of said first and second package are in a ratio of about 40 g of solid in said first package to about 20 ml of monomer in said second package.
12. An implantation material comprising a polymer of polyacrylates, polymethacrylates, or mixtures thereof a liquid monomer of acrylic and/or methacrylic acid ester and 3-20% by weight of a resorbable tricalcium phosphate material according to claim 1.
This application is related to copending applications Ser. No. 853,320, filed Apr. 18, 1986, and Ser. No. 014,418, filed Feb. 12, 1987, which is a continuation of Ser. No. 711,504, filed Mar. 12, 1985, now abandoned.
This invention relates to an absorbable porous tricalcium phosphate, which is suitable as an additive for implant materials based on polyacrylates and/or polymethacrylates, wherein the pores are filled with an absorbable filler which is tolerated by the body.
It is known, for example, from German Offenlegungsschrift No. 2,905,878 (which corresponds to U.S. Pat. No. 4,373,217) that a tricalcium phosphate, which can be resorbed in the body, can be added to implant materials, in particular bone cements based on polyacrylates and/or polymethacrylates, in order to achieve good osseous fusion of the implant with the surrounding bone tissue. The problem that the pores of a porous tricalcium phosphate must be sealed by a suitable filler in order to avoid the pore system taking up liquid acrylate or methacrylate monomers and the disadvantages thereby caused during mixing of the cement has also already been discussed in German Offenlegungsschrift No. 2,905,878. The fillers mentioned therein for sealing the pores are glycerol, water or aqueous salt or buffer solutions, ethylene glycol, low molecular weight polyethylene glycols and lower alcohols, such as ethanol, n-propanol and isopropanol.
In addition to tricalcium phosphate, further additives are proposed or even in fact used for such implant materials, such as, for example, X-ray contrast agents, active compounds, such as, in particular, antibiotics, for controlling infections or fibers for improving the mechanical properties of the implant.
Although each of these additives by itself has a positive influence, there is nevertheless the risk that the mechanical stability and the mixing properties of the bone cement will be adversely influenced by the large number of additives.
An object of this invention is to provide bone cement containing additives wherein the previous problems with mechanical stability and mixing properties are reduced.
Upon further study of the specification and appended claims, further objects and advantages of this invention will become apparent to those skilled in the art.
According to this invention, it has now been found that a clear improvement can be achieved if a tricalcium phosphate in which the pores are sealed or filled with a mixture of an antibiotic and another filler is used as an additive.
This invention thus relates to a resorbable porous tricalcium phosphate which is suitable as an additive for implant materials based on polyacrylate and/or polymethacrylate, wherein its pores are filled with a resorbable filler tolerated by the body, characterized in that the filler is composed of at least two constituents, one constituent being an antibiotic.
This invention also relates to a process for the preparation of a resorbable porous tricalcium phosphate which is suitable as an additive for implant materials based on polyacrylates and/or polymethacrylates, wherein its pores are filled with a resorbable filler which is tolerated by the body, characterized in that the pores of the porous tricalcium phosphate are filled by bringing the tricalcium phosphate into contact with a solution of an antibiotic and another filler and then removing the solvent of the solution. Removal of the solvent is usually done by evaporation, e.g. under reduced pressure or by spraydrying.
The invention also relates to a precursor or kit for the preparation of a bone cement and the implant materials prepared therefrom, which are characterized in that they contain the tricalcium phosphate according to the invention.
The main advantage of the invention is that both the mixing properties of the bone cement and the mechanical properties of the hardened implant are substantially improved by the reduced number of additives. It has furthermore been found, surprisingly, that the release of the antibiotic or antibiotics from an implant according to the invention is significantly improved.
The term tricalcium phosphate used in the present application is to be understood as a generic term for a number of different materials which are essentially described by the chemical formula Ca3 (PO4)2, the calcium: phosphorus ratio approximately being 3:2. In addition to pure tricalcium phosphates, such as, for example, α- or β-whitlockite, the term is also intended to include materials which can be described only approximately by the formula Ca3 (PO4)2, such as, for example, apatites or phosphorite. The tricalcium phosphate should in all cases be absorbable in the body.
These materials are known per se and can be prepared by known processes. These are essentially precipitation processes or sintering processes, or a combination of such processes. Precipitation or sintering processes for the preparation of the calcium phosphates are described in the standard works of inorganic chemistry, for example Gmelin, 8th Edition, Vol.28, Part B. By these methods tricalciumphosphate of any desired shape and size can be produced. Especially irregularly shaped or spherical particles of 2-300 μm diameter are preferred.
Starting materials which are used here are as a rule soluble calcium salts and soluble phosphates, or, for the sintering process, for example CaO, Ca(OH)2, CaCO3 and CaHPO4, which are sintered together with P2 O5 or with one another. By an appropriate choice of the sintering conditions the pore volume can e controlled in wide ranges, the pore volume becoming smaller with increasing temperature and duration of the sintering process, as described in U.S. Pat. No. 4,373,217.
Tricalcium phosphates obtained by precipitation processes are particularly preferably used in the present invention. These are as a rule relatively soft and have a large pore volume of the order of about 0.3-0.5 ml/g. The resorbtion of these materials obtained by precipitation is as a rule better than that of sintered materials.
According to the invention, the pores of these tricalcium phosphates are sealed with a mixture of an antibiotic and another filler. Aminoglycoside antibiotics, and in particular gentamicin, are preferably used as the antibiotics in the sealing mixture. Clindamycin and lincomycin and combinations of antibiotics, such as, for example, gentamicin with clindamycin, are furthermore also preferred.
Other fillers to be used in the sealing mixture are in principle all the physiologically tolerated substances which can be absorbed by the body and are immiscible with the acrylate monomers. Thus, for example, the alcohols already mentioned in German Offenlegungsschrift No. 2,905,878, such as, for example, glycerol, ethylene glycol and low molecular weight polyethylene glycols, or sugars, such as, for example, glucose or sucrose, sugar alcohols, such as, for example, mannitol or sorbitol, proteins and degradation products thereof, such as, for example, collagen, gelatine or elastin, and, in particular, also amino acids, such as, for example, valine, histidine, leucine, isoleucine, threonine, arginine, lysine and alanine, can be used. Threonine and arginine are particularly preferably used.
Although the pore volume of a selected tricalcium phosphate is fixed, the amount of fillers can be varied within relatively wide limits without the hollow space system of the tricalcium phosphate taking up monomers during mixing of the bone cement. This shows that evidently the entire pore volume of the tricalcium phosphate does not have to be filled with the fillers. Instead, all that is evidently sufficient is enough filler to seal the pores externally.
Thus, if a precipitated tricalcium phosphate which has a relatively high pore volume is used, about 2-20, in particular about 5-15% by weight of antibiotic and about 0.5-5, in particular about 0.8-3.2% by weight of the other filler are employed, based on the total weight of the filled tricalcium phosphate. Only if a liquid filler, such as, for example, glycerol, is used as the other filler higher amounts of up to about 30% by weight thereof can be employed. The same relative proportions of antibiotic and filler are used in the case of a sintered material, bearing in mind, however, that due to the reduced pore volume the absolute content of antibiotic and filler is preferably in the lower part of the above range.
These fillers are applied to the tricalcium phosphate by methods which are known per se. Thus, for example, the tricalcium phosphate can be impregnated with a solution of the fillers and the solvent can then be evaporated. In order to achieve intensive penetration of the solution into the pore system of the tricalcium phosphate, it is possible, for example, either to carry out this operation under increased pressure or to evacuate the tricalcium phosphate powder before the addition of the filler solution. Possible solvents for the fillers are both organic solvents and, in particular, water or aqueous buffer solutions with a physiological pH.
A particularly advantageous product is obtained by spray-drying. Since the tricalcium phosphate preferably employed has a very small particle size in the range of about 2-300 μm, in particular about 20-200 μm, suspensions of the tricalcium phosphate in a solution of the fillers can be spray-dried by customary methods. The conditions to be applied here, such as concentrations of the suspension, temperature and pressure, are familiar to the expert and can, if necessary, be optimized with respect to the particular components used by a few preliminary experiments in accordance with methods described in textbooks, such as, for example, in Sucker, Fuchs and Speiser "Pharmazeutische Technologie" ("Pharmaceutical Technology"), Gerog-Thieme-Verlag, Stuttgart, 1978.
The tricalcium phosphate particles obtained as a free-flowing powder by one of these methods can be used directly or after sterilization, for example by irradiation or gassing with ethylene oxide, in the preparation of bone cements. The known bone cements are prepared by mixing about two parts by weight of a fine-particled prepolymer, in particular polymethyl methacrylate or a copolymer of methyl acrylate and methyl methacrylate, containing a polymerization catalyst (for example dibenzoyl peroxide) with about one part by weight of the liquid monomer, for example, acrylic acid or methyl methacrylate or mixtures thereof, containing an accelerator (for example dimethyl-p-toluidine) to give a mass which can be shaped and which is implanted in the body and hardens there. Such bone cements are commercially available, for example, under the tradename Palacos�.
Bone cements with the tricalcium phosphate according to the invention are prepared in an analogous manner by either mixing the three constituents of prepolymer, tricalcium phosphate and monomer or first admixing one of the other two constituents to the tricalcium phosphate.
Implantation materials according to the invention can thus, for example, comprise a polymer of polyacrylates, polymethacrylates, or mixtures thereof, a liquid monomer of acrylic and/or methacrylic acid ester and 3-20 wt. % of resorbable tricalcium phosphate material prepared in accordance with the invention.
The commercially available form of the bone cement will preferably be such that the solid and liquid constituents are indeed separate but are in a kit or ready-to-use packs in amounts matched to one another. A ratio of about 40 g of solid (i.e., prepolymer and tricalcium phosphate) to about 20 ml of liquid monomer is preferably maintained here.
Other ratios of about 10-30 ml of liquid monomer to 40 g of solid are, in principle, also possible. The proportion of tricalcium phosphate according to the invention within the solid component is as a rule about 5-30, in particular about 8-20% by weight.
In addition to the tricalcium phosphate according to the invention, other additives can be admixed to the solid component. Thus, for example, another tricalcium phosphate content without fillers, such as, for example, an essentially pore-free sintered apatite, or an X-ray contract agent, such as, for example, zirconium dioxide, can be admixed in amounts of 0-20% by weight. The latter constituent can be dispensed with, however, if the tricalcium phosphate components already effect sufficient X-ray contrast.
To improve the mechanical properties of the implant, it is also possible to add fiber constituents, such as, for example, carbon fibers, glass fibers, or fibers of plastic, such as, for example, those of polymethyl methacrylate or Aramite, in amounts of about 0-30% by weight.
The solid component can additionally also contain other materials, such as, in particular, bioactive glass ceramics, in amounts of 0-50% by weight. However the solid component is in all cases chosen so that the ratio of about 40 g of solid to about 20 ml of monomer is essentially observed, that is to say as the content of other additives increases the content of the prepolymer decreases.
It has already been mentioned that compared with an implant material to which a pulverulent antibiotic has been added, the release of the antibiotic from an implant material according to the invention is significantly improved. In fact, release is found to be improved by a factor of 5-10. A very useful and advantageous new tricalcium phosphate component is thus available for the preparation of bone cements.
Without further elaboration, it is believed that one skilled in the art can, using the preceding description, utilize the present invention to its fullest extent. The following preferred specific embodiments are, therefore, to be construed as merely illustrative, and not limitative of the remainder of the disclosure in any way whatsoever. In the following examples, all temperatures are set forth uncorrected in degrees Celsius; unless otherwise indicated, all parts and percentages are by weight.
97.6 g of tricalcium phosphate (E. Merck, Darmstadt, Cat. No. 2194) with a particle size of less than 63 m are suspended in a solution, brought to pH 7.4, of 0.8 g of L-arginine and 1.6 g of gentamicin sulfate. The suspension is sprayed in a spray-drying unit (nozzle pressure: 2 bar; air flow 380 m3 /hour; intake temperature: 200� C.; discharge temperature: 65� C.).
The procedure followed is analogous to Example 1, but 1.6 g of L-arginine, 1.6 g gentamicin sulfate and 96.8 g of tricalcium phosphate are employed.
The procedure followed is analogous to Example 1, but 1.6 g of L-arginine, 4.0 g of gentamicin and 94.4 g of tricalcium phosphate are employed.
The procedure followed is analogous to Example 1, but 1.6 g of L-arginine, 8.0 g of gentamicin and 90.4 g of tricalcium phosphate are employed.
The procedure followed is analogous to Example 1, but 1.6 g of L-arginine, 16.0 g of gentamicin and 82.4 g of tricalcium phosphate are employed.
The procedure followed is analogous to Example 1, but 5.0 g of L-arginine, 8.0 g of gentamicin and 87 g of tricalcium phosphate are employed.
The procedure followed is analogous to Examples 1-6, but L-threonine is employed instead of L-arginine.
The preceding examples can be repeated with similar success by substituting the generically or specifically described reactants and/or operating conditions of this invention for those used in the preceding examples.
From the foregoing description, one skilled in the art can easily ascertain the essential characteristics of this invention, and without departing from the spirit and scope thereof, can make various changes and modifications of the invention to adapt it to various usages and conditions.
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Soaps Boards :: The Young and the Restless Forum :: Did I hear Victor right by mentioning the
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Charlie Big
Quote calliope:
Quote Charlie Big:
Quote Phyllisrocksthecradl: Trust Fund ? When he finds out Phyllis used most of that up, he will probably make sure Phyllis stays in that place forever.
This is a bit of a stretch, even for you! Victor isn't interested in her trust fund or Phyllis, who, by the way, is gone, but I appreciate so much your trying to keep her memory to date. It was a mention of the importance of being his grandchild that was his subject of speach to Jack. Nick will never let anything hurt Summer or her substantial trust fund. Nick is a very wealthy man and since you brought it up, Phyllis paid back that trust fund. She only borrowed the money, at the time. Soooooooo, once again, reaching as you will, this is really much ado about nothing, which seems to be something I see here alot.
Did she pay it back? You made that statement but posters seem to be ignoring it. Either for their own thread promotion or they don't know if she did. Do you recall her definitely paying it back. I know it was supposed to be borrowed.
I don't think that the show actually aired an episode where you saw Phyllis going to to the bank or wherever and putting the millions in cash in her trust fund but we were left with the impression that Nick wasn't effected by it and it was resolved. However, for the bashers and haters, just like everything else, they will pick it to death like the Summer paternity stuff. You would think with so much egg on thier faces already, they would get the message that the show is making fools of them all. LOL
Charlie Big
Quote Phyllisrocksthecradl: No one knows if she paid that money back. If she hasn't when Victor finds out then he is going to hit the roof. They have hospitals in prison, & they can move her if the state says. And we are talking about the powerful Victor Newman. No one crosses that idiot without paying dearly for it. and they had to bring that trust fund up and it came out of Victor mouth. Go get her Victor you can do it.
Victor isn't interested but you can keep hoping. It's just that nobody is listening and nobody cares.
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Alessi, known as the Italian design factory, has manufactured household products since 1921. The stylish and fun items offered are the result of contemporary partnerships with some of the world's best designers of unique and modern home accessories.
The Mami XL Decanter is available with the following:
- Made of Clear crystal
- Capacity 26.33 oz
- Designed by Stefano Giovannoni
- Item: Height 8.75", Diameter 8.25"
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