text:
Now that the US Recession has been declared over, companies are looking to invest in IT again. To help you plan your upcoming investments, here are some upcoming events in April.
- SNW Spring 2010, April 12-15
IBM is a Platinum Plus sponsor at this [Storage Networking World event], to be held April 12-15 at the Rosen Shingle Creek Resort in Orlando, Florida. If you are planning to go, here's what you can go look for:
- IBM booth at the Solution Center featuring the DS8700 and XIV disk systems, SONAS and the Smart Business Storage Cloud (SBSC), and various Tivoli storage software
- IBM kiosk at the Platinum Galleria focusing on storage solutions for SAP and Microsoft environments
- IBM Senior Engineer Mark Fleming presenting "Understanding High Availability in the SAN"
- IBM sponsored "Expo Lunch" on Tuesday, April 13, featuring Neville Yates, CTO of IBM ProtecTIER, presenting "Data Deduplication -- It's not Magic - It's Math!"
- IBM CTO Vincent Hsu presenting "Intelligent Storage: High Performance and Hot Spot Elimination"
- IBM Senior Technical Staff Member (STSM) Gordon Arnold presenting "Cloud Storage Security"
- One-on-One meetings with IBM executives
I have personally worked with Mark, Neville, Vincent and Gordon, so I am sure they will do a great job in their presentations. Sadly, I won't be there myself, but fellow blogger [Rich Swain from IBM] will be at the event to blog about all the actviities there.
- Systems for a Smarter Planet webinar, April 15
Can't travel to Orlando? On April 15, IBM will offer a [Systems for a Smarter Planet webinar] to highlight IBM's vision, strategy and latest offerings. Speakers include:
- Jim Stallings - General Manager, Global Markets, IBM Systems and Technology Group
- Scott Handy - Vice President, WW Marketing, Power Systems, IBM Systems and Technology Group
- Dan Galvan - Vice President, Marketing & Strategy, Storage and Networking Systems, IBM Systems and Technology Group
- Inna Kuznetsova - Vice President, Marketing and Sales Enablement, Systems Software, IBM Systems and Technology Group
- Jeanine Cotter - Vice President, Systems Services, IBM Global Technology Services
The webinar will include client testimonials from various companies as well.
- Dynamic Infrastructure Executive Summit, April 27-29
I will be there, at this this 2-and-a-half-day [Executive Summit] in Scottsdale, Arizona, to talk to company executives. Discover how IBM can help you manage your ever-increasing amount of information with an end-to-end, innovative approach to building a dynamic infrastructure. You will learn all of our innovative solutions and find out how you can effectively transform your enterprise for a smarter planet.
It's looking to be a busy month!
technorati tags: , IBM, SNW, DS8700, XIV, SONAS, SBSC, Tivoli, CTO, ProtecTIER, Deduplication, SAP, Microsoft, webinar, summit, Orlando, Florida, Scottsdale, Arizona, #ibmsystems, #dyninfra


text:
Zias coach trying to change culture
November 11, 2011
First-year Eastern New Mexico University women's basketball coach Lindsey Wilson brings a strong pedigree of success to the job.
A former Lone Star Conference player at Southeastern Oklahoma and Central Oklahoma, Wilson says she's quite happy with the reception she's received in Portales.
"ENMU is great," said Wilson, who spent the past five years as an assistant coach at Division I Texas-Arlington and helped the Mavericks reach the NCAA tournament in 2007 and the Women's NIT in 2008. "(Portales is) a nice small town.
"I think it's probably the nicest place I've ever lived. They'll hold the door open for you, and they always want to know how everything's going."
The Zias have a tough season opener today, hosting sixth-ranked Fort Lewis in a 7:30 p.m. start at Greyhound Arena.
It's been nearly a decade since the ENMU women's program has qualified for postseason play, and Wilson is looking to change that.
"It's about changing the culture and environment," she said. "You put in the hard work you get good results. They have to put the time in on their own. They have to want to go hard and get better everyday."
ENMU went 5-21 last season under Linden Weese, and was seventh in the then-eight-team-LSC South Division at 3-11. The Zias were picked for last in the revamped 11-team league this year.
Wilson said the players are adjusting to a different system and different coaching style.
"We changed everything," she said.
What the Zias should be able to rely on is the presence of 5-foot-10 senior forward Precious Herrin of Shreveport, La., and 5-8 senior point gaurd Tori Northcutt of Clovis, who could be two of the better players in the LSC.
Herrin, who averaged 16.2 points and 5.7 rebounds last season, was a first-team All-South choice and the division's newcomer of the year. Northcutt, a two-time All-South honorable mention selection, averaged 8.5 points and 4.5 rebounds in 2009-10.
Northcutt, who missed the 2010-11 campaign due to a knee injury, holds ENMU single-game and single-season assist records, and is 29 away from Stephanie Brockman's school career record of 461.
"I don't think we should've been picked last," Herrin said. "We have solid players. I think we're more athletic than last year.
"We have to play smart and be on (the same) page. We have to execute."
Wilson said the Zias will attack with an up-tempo style of play to take advantage of their speed and quickness against taller teams. Defensively, Wilson plans to implements a combination of man-to-man, zone, and trap schemes.
"We're pretty small, but we have a really good work ethic," said 5-foot-6 senior guard Kiara Tate. "We will not be tired. We're going to be able to get up and down the court."
Wilson points to experience as major factor this year. Seven returnees are joined by five freshmen.
"Our returners will probably do the most as our freshman adjust from high school to college," she said.
Senior guard Karen Grant of Lubbock and junior guard Tara Johnson of Portales will team alongside Tate, the 2011 team leader in steals, and Northcutt.
Senior guards Hannah Altheide of El Paso and Lace Clark of Keene, Texas, have registered significant minutes in the past and are expected to be big contributors this season. Herrin remains the presence on the low post.
"We've been jelling really well this year and I'm looking forward to playing with this group of girls," Altheide said.
Wilson isn't concerned about preseason polls or preseason rankings when it comes to predicting her team's performance this season.
"Every day and every practice we're getting better, and that's exciting to see," she said. "They've been putting in the work, so you should see the results."

subset: commoncrawl


text:
The pitch for a raw food diet is fairly straightforward and persuasive.
Enzymes are the life force of raw or living food, helping us digest food and absorb nutrients. When we cook food (heat it above 104-118 degrees), we denature the enzymes. This means our bodies will have to work harder by producing more enzymes, which can leave us feeling tired and heavy. Plus, it is believed that our bodies can produce just a limited amount of enzymes. Once the supply is finished, organ function will lessen and we will experience accelerated aging.
Secondly, raw diets tend to be alkaline diets. When you eat a diet high in acid, found in processed foods, sugar, meat, dairy, etc., you are consuming acidic toxins faster than your body can eliminate them. They begin to back up and disrupt your body's delicate acid/alkaline balance, a major cause of excess weight and disease. With an uncooked diet, the body can naturally detoxify and stay healthy.
The promised payoffs of eating primarily raw fruits and vegetables, nuts and seeds, sprouts and seaweed? Everything from having more energy, clarity of mind and an improved immune system to weight loss, improved digestion and better skin.
Despite the benefits, some find many reasons to avoid adopting a raw diet. Here are some of the myths dispelled.
Concern No. 1
It's not going to taste good.
Perhaps no one has better disproven this preconception than chef Christopher Slawson. Early last year, Slawson opened Christopher's Kitchen, a farm-to-table restaurant in Palm Beach Gardens that launched without a stove or oven to underscore his dedication to living food. The menu is varied (tacos, lasagna, vegetable sushi). His signature Sun Burger is a veggie burger with avocado, zucchini bacon, cashew cheese and a bevy of towering fresh toppings.
"It's focusing on fresh, organic, plant-based ingredients in an artful and creative way," says Slawson of his menu. "You can create a lot of pâtés and sauces and flavors with spices and organic fruits and vegetables. There's so much flavor already behind those components that you don't have to do much.
"Now we have customers who come here because they love the food, not because it's raw or it's vegan," Slawson says.
Concern No. 2
It will never stick because I will continue to crave all the foods from my old processed-food life.
As it turns out, this is a two-fold concern. Cravings have both a physical and emotional component.
In terms of the physical, there is good news and bad news. The bad news is that poor food choices over the years have corrupted our taste buds. We are born with a balanced instinct about food, so the things our body needs are what taste good. However, the more processed food we eat growing up, the more confused our body gets.
The good news is that we can reset our body's natural instincts. Taste buds are replaced every 10-14 days. As old cells die and new ones are born, the pores adjust to the shape of the molecules being consumed. Committing to a diet that includes a lot of raw food allows taste buds to once again operate at their maximum potential.
Having adopted raw foods into her diet, yoga instructor Sara Lerner has experienced that firsthand. "Your taste buds become so heightened that sugar, or things that are sugary, doesn't have any satisfaction or charge to it," she says.
"Once you start to get really clean, your body does a shift, almost unconsciously moving away from allowing these cravings," Slawson says. "If you're used to eating high-end ingredients and you put a Dorito in your mouth, you're going to think it tastes very foreign and your body is not going to enjoy it."
Emotional cravings can be more difficult to overcome, but many raw food enthusiasts claim you don't have to fight them.
Dina Marie Lauro, a raw/vegan chef, has made a career of teaching people how to create sneaky substitutes.
"People still crave carbs and all the other stuff, but you learn other ways. You can make cheese out of nuts. I teach a class on desserts and make an ice cream out of blueberries, bananas and a little stevia and nut milk," Lauro says.
Perhaps Lauro's biggest processed food imposter success has been with Chunkie Dunkies, her line of gourmet raw/vegan cookies, which will soon be carried in Whole Foods stores.
Continued on Page 2


text:
0 Members and 1 Guest are viewing this topic.
Here is a video showing how I made pizzas using the Tartine method with 70% hydration, Caputo 00 flour, and the Tuscan wild starter. The best crust I have ever eaten - incredibly light and tender and delicious. I'm not going to jump to conclusions like I have in the past after just one batch, but my fork mixer may be retired soon from pizza making. Definitely going to stick with this method for a while. Please watch in HD if you can
I love the "special effects", Bill. Great job on the pizza and the video production.
Thanks, Ronzo. Actually there isn't a single effect in the video as it now stands. By the time I turn it in for a class I am taking in video editing, it will have a bunch of visual effects, color correction, a new sound track, and be quite a bit shorter. But for now, everything you see is what was actually recorded.
Was talking about the choreography to the music, and the slow-mo. Looked great. Eventually I want to take a class like you're taking too... so let me wish you good luck in it!
Here is a video showing how I made pizzas using the Tartine method
... I made one with IDY and one with Starter...
Bill - Your pizza in the video looks outstanding. Was this your normal cold ferment for the final proof, as you would a Tartine loaf?John


text:
Text: The Rev. J. Steven Musick's Baccalaureate sermon
Text: The Rev. J. Steven Musick's Baccalaureate sermon
The Rev. J. Steven Musick, associate pastor for outreach and pastoral care at New Providence Presbyterian Church, delivered a sermon titled "Forget About It!" during the 2013 Baccalaureate service. Here is the full text of his sermon:
The first time you got behind the wheel of a car, you did exactly what all nervous, anxious first-timers do. As soon as you stopped hyperventilating, you broke the operation down into small, manageable bits: sit down in the seat, buckle the seatbelt, check the mirrors, put the key into the ignition, turn the key, hyperventilate some more. You get the picture. You did it just like we all do anything for the first time. And every nervous, anxious second was a conscious attempt to safely move three thousand pounds of plastic, steel, and rubber down a public thoroughfare.
The last time you got behind the wheel of a car, unless something went tragically amiss, you probably don't remember opening the door, sitting down in the seat, checking the mirrors, etc. You did it automatically. You relied on instinct derived from hundreds and hundreds of hours behind the wheel; and on muscle memory gained from repeated and coordinated motions of your head, hands, and feet. You may even have recently moved that three thousand pounds of rubber and steel down a public thoroughfare from your home to a familiar destination and you have no memory of how you did it. You just did it. Yeah, you're that good.
Well, at least you're that practiced; practiced enough to be able to pull it off. The Oriental traditions refer to this phenomenon as "no-mind" or "mind without a mind". It is a mental state characterized by the absence of discursive thought and judgment; a state that leaves a person totally free to act and react without hesitation and without disturbance from such thoughts. "No mind" is the lack of anything that might distract you from losing yourself in the task at hand, whether it's driving, hand-to-hand combat, making a clay pot, or sweeping a floor. Artists and athletes sometimes refer to this as "flow", a state where instinct and muscle memory take over and conscious thought disappears.
In a recent edition of Bicycling magazine, Editor-at-large Bill Strickland wrote an essay called Exactly The Right Moment: if you think you're riding well—or poorly—you're doing it wrong. He tells of competing in a bicycle race and getting almost to the front of the pack by simply following, without thinking about it, the fastest guy there. "And it was that simple," he writes. "That was all it took to be at the front of the pack in the first corner of the last lap . . . the annihilation of my thinking self." It was a perfect example of "no mind", a state of automatic, reflexive effort unencumbered by conscious direction. But suddenly, he remembers, there was another rider close and just behind on his left, and then another close on his right as they moved into a tight corner. Strickland writes that he could hear the left guy's pedals ticking against his own spokes while the guy on the right leaned over onto him as they hit the corner, their handlebars clicking and clattering together.
That was all it took. Strickland thought about getting tangled with one or both riders and imagined hitting the pavement. And that was one thought too many, he reflects. He lost his nerve; he lost his momentum, and he lost his place in the pack. He finished 29th or something—he wasn't sure.1
If only Mr. Strickland had been able to resist the temptation to indulge in thoughts of disaster. In one easy step he quickly went from "no mind" to stark, sheer terror. He let the fears of all that could happen short-circuit the trust in what his body and mind knew they could do. The best thing he could have done to stay safe and finish well was to forget about both and just go with the flow, letting his body and brain do what they knew how to do.
So we have this rich man, literally standing at a crossroads in his life, waiting for help. What had worked for him in the past clearly wasn't working for him anymore. The value system that had served to make him a success no longer proved adequate. He was desperately seeking a new future, reaching out and crying for help. Material prosperity was amply his—he was rich, after all—but being rich no longer seemed enough. Now he desired something more eternal.
So when he saw Jesus approach, he ran up and just blurted it out. "Good teacher," he wanted to know, "what must I do to inherit eternal life?"
This has to be one of the most absurd questions in the entire Bible. It is so wrong on so many levels! To begin with, getting an inheritance is never a matter of ticking off a list of "to do's". An inheritance is a gift, something that is freely bestowed by a benefactor, usually based upon the recipient's character or relationship. If it is deserved at all it is deserved because a lifetime of virtues have won for the heir a beloved spot in the heart of the donor. It's about the way the receiver "is" in the world and how he or she honors those around them that inspire the benefactor to honor the recipient.
If, on the other hand, the heir assumes that an inheritance is deserved, that he or she is entitled to the fortune, that person just may be indulging in the kind of arrogant, self-serving behaviors that should disqualify her or him in the eyes of the benefactor. You cannot deserve an inheritance on the basis of what you do, but only by who you are.
The question is also wrong in its appraisal of eternal life as a commodity, a thing to be obtained in exchange for some value of service. I am certain that, being a person with much wealth, this rich man thought everything had a price and could be bought with the right deal struck on the basis of the right offer. At that point, it becomes a matter of control, instead a matter of trust.
But Jesus was willing to cut the rich man some slack, since the guy may not have understood any of his previous teaching, and he simply responds with some easy advice: don't murder; don't commit adultery; don't steal; don't defraud anyone; oh, and take care of your parents. The rich man had a quick comeback: "Been there—done that. Been doing that since I was a kid." Apparently, keeping the Ten Commandments were not his idea of a solution.
Everybody wants the easy answer. Retired United Methodist bishop William Willimon wrote recently "Lots of people in our world want a faith that they can put on a bumper sticker— three spiritual laws, six basic fundamentals, and four Christian principles to live by. Because in our complex and complicated world, it is too easy to feel lost and alone, abandoned to make our way all by ourselves."
He's right—we all crave a plan, a map to chart our way; something easy and systematic that we can grab and go with. We want something that will show us the way to secure safety.
Wouldn't it be great, though, if we could find all the assurance of eternity we need in those displays at the end of the aisles in Wal-Mart or Target? Wouldn't it be wonderful if TomTom made a spiritual GPS with a voice that said "Temptation ahead 400 feet on the right"? Wouldn't it be nice to be able to pick up some peace that passes all understanding at Kroger on the way home? Or stream some eternal bliss from Amazon on our laptop tonight?
"But," Willimon writes, "our God is so much more interesting than that. Jesus is so much larger than that, and life is so much more demanding."2 That's not the way life is or has ever been. There is nothing we can order from Amazon to help us deal with the pressure of getting the right grade the first time; or with medical diagnoses that mean watching the long and painful decline of people we love; or managing pain with medications that compromise our ability to contribute to what is going on around us; or trying to find a way to connect with an estranged child or parent; or sweating out the next round of exams and term papers.
So, the rich man came to Jesus desperately seeking to acquire something he didn't have. And Jesus just looked at him, and in looking at him had compassion for him, and loved him. Jesus saw directly into the heart of this hopeful, needy soul and knew exactly what he really needed. Jesus took the rich man and his inquiry seriously. He didn't mock or ridicule the guy, like he had with so many of the scribes and Pharisees. He understood that this man came to him out of deep and honest need, one that deserved a deep and honest answer. Well, that and a radical reorganization of his life and priorities.
So Jesus reframes the man's question and tells him that the answer is not about getting or doing anything. Rather, he pointed out something the man didn't have: the courage to change and try a new way of life.
How do you tell someone who has every advantage in this world that what is required for moving on in life is to give up all the advantages in this world. Jesus is in effect saying you can't do anything to get what I have to offer. You can only receive it like a little child who is completely dependent on a greater, higher power for each next thing. If you want to inherit eternal life, Jesus is in effect saying, forget about it! No, really—put it out of your mind; don't focus on it at all. An inheritance is something that is given by the benefactor, not requisitioned by the heir. And it's already yours. So just forget about it!
Just trust. All the stuff we would need to do to go out and get for ourselves that blessed state of bliss eternal would cause it to slip from our grip like some ephemeral dust. Our faith is tricky that way, since its precepts are all based upon the example of a God who gave up life itself for our benefit. So, here's our dilemma: do we take advantage of that largesse and exploit it, or do we emulate it? If we do either, or both, in order to get something for ourselves, don't we kind of defeat the self-giving purpose of the gift from the get-go?
But Jesus doesn't let the man go away without hearing the secret he longed for. He said "go" . . . "sell" . . . "give". These things were not about the rich man arranging or acquiring for himself the assurance of salvation on his own. These actions were about moving into a new reality, a new paradigm, one only discovered by moving down the road free from all that kept him tied to that moment he longed to escape.
No wonder the rich man walked away shocked and grieving. To take Jesus' answer seriously meant the end of his life as knew it. He could have what he desired, but only if he gave up everything to receive it. He could become the person he longed to be, but only if he gave up whom he was. This was what Jesus saw looking into the man's longing heart, and loved him enough to share with him the real secret, the actual life saving words of hope: "Then come, follow me."
Every moment for the rest of our lives is another potential crisis, yet also another potential venture in growth and maturation. We cannot leave this moment and stay the same people we are now. That is what Jesus said to the rich man in the street. When we return to Maryville College for our significant reunions five, or ten, or twenty years from now we will evaluate and be evaluated on the degree to which we, and others, have changed, or have stayed stuck in this moment.
All we have is to follow the Christ in this moment, here and now. The blessings of heaven are ours but only if we do not seek them, do not think about them, or at least do not make them our aim. Jesus' love and compassion for that rich man should have illustrated that the promises of the Kingdom of God were there for him. They were not, however, something he could acquire or arrange for himself. Oh yes, they could be his, just like they can be ours, but only by putting aside wanting them. It will require a kind of practice of "no mind", because as soon as we make getting into heaven or staying out of hell our aim, we have inserted ourselves—our needs, our priorities— into the goals of heaven itself.
There is a course offered here at Maryville College called Psychology 222: Adult Development and Aging. Associate Professor Jason Troyer teaches it every year, and near the end of the semester, Dr. Troyer convenes a panel of mid-life folks who provide their life's stories and the opportunity for students to learn what this stage of life is about. One young man once asked a panel participant, "When do you become an adult?" After brief pause for reflection, the panel participant responded, "When you realize that you are loved unconditionally by significant others and a Higher Power, and that you are entitled to and deserve nothing is when you become an adult."
Here's the Good News: we can forget about procuring for ourselves the stuff that makes life most meaningful. We get to fall back upon and trust that what we most need will be provided. We are free then to concentrate on what is our responsibility—to love God, others, and ourselves though not always in that order. We are free to pursue the highest qualities and opportunities life on earth has to offer. It's like that Jackson Browne song, the one that's kind of a salute to the best we can be.
It says:
Here's to lights and virtues.
Here's to truths yet to be known;
Knowledge to light the darkness,
The search for things of your own.
Here's to lights and virtues.
Here's to reaching higher ground;
A life of hope and purpose.
Here's to strength yet to be found:
Honor - though it goes unrecognized,
And truth - though liars abound;
The pleasure of love and friendship,
The courage to be alone.
Are you ready to take a risk, to move forward? Jesus just gave us the best advice we could ever get to get ahead. He said, " . . . then come, follow me."
Maryville College is ideally situated in Maryville, Tenn., between the Great Smoky Mountains National Park and Knoxville, the state's third largest city. Founded in 1819, it is the 12th oldest institution of higher learning in the South and maintains an affiliation with the Presbyterian Church (USA). Known for offering its students a rigorous and highly personal experience that includes an undergraduate research requirement, Maryville College is a nationally ranked institution of higher learning that successfully joins the liberal arts and professional preparation. Total enrollment for the fall 2016 semester is 1,197.


text:
0 Members and 1 Guest are viewing this topic.
Copyright 1998 The Richmond Times Dispatch Richmond Times Dispatch (Virginia)January 21, 1998FAMILY AFFAIR; MONTECALVO BROTHERS HAVE DEFIED ODDS WHILE FEEDING RICHMONDERS FOR 40 YEARSBy: Steve Clark; Times-Dispatch Staff WriterPreparing Italian cuisine came naturally for the six children of Raphael and Regina Montecalvo. Mama was a great cook. "She was a fantastic cook," said Anthony Montecalvo. "A lot of my recipes I stole from her." "Our mother could cook a chair and make it taste good," said Vincent Montecalvo. The two brothers, better known as Tony and Vinny, have made good use of what they learned from their mother years ago in Providence, R.I. The two Henrico County restaurateurs have been preparing Italian food for Richmond-area diners for more than 40 years. Tony operates Monte Calvo's Italian Cuisine restaurant at Staples Mill Road and Northside Avenue, just two blocks north of the Staples Mill and Dumbarton Avenue intersection. Vinny operates Vinny's Italian Kitchen West restaurant at 8115 W. Broad St. in the Pine Dell Shopping Center. Both restaurants have had long runs, which is quite an accomplishment in the highly competitive restaurant business.Tony, 62, and Vinny, 66, grew up in Providence, a city with a large Italian community and many excellent Italian restaurants. Their parents were natives of Italy who had come with their families to Providence when they were young. Raphael Montecalvo, a World War I veteran, and his wife, Regina, had six children - three boys and three girls. Raphael, or Ralph as he went by in America, died when the children were still young. Josephine, the oldest, was 14. Marie, the baby, was just a few months old. Tony was 2 when his father died, so he doesn't remember the man. Vinny, who was 6, remembers the last time he saw their father. "I was playing marbles outside when he walked by on the way to the doctor," Vinny said. "He waved at my mother and told her, in Italian, that he would be home soon. That was the last time I saw him. He never came home."Regina Montecalvo was left with six young children. "How that woman did what she did still amazes me," Tony said. "She worked hard all her life." The children worked to help make ends meet. "We were poor but we didn't know we were poor," said Vinny, who remembers working as a delivery boy on a milk truck when he was about 10. "I'd get up at 4:30 each morning to work on the milk truck, then go to school," Vinny said. "The teachers were always getting on me for falling asleep in class."For a number of years, their mother ran a restaurant. "We used to help her in the restaurant after school and on weekends," Tony said. "I remember thinking, 'I'll never go into the restaurant business. It's too crazy." The oldest son, Michael Montecalvo, who died nearly five years ago, settled in Richmond in 1951, after he was discharged from the National Guard at Fort Pickett near Blackstone. "Both Mike and I were in the National Guard at Camp Pickett, as it was called in those days," Vinny said. "We used to come into Richmond on furlough, and we always ate at Julian's on Broad Street, the old place, when it was across the street from the train station. "One night I'm talking with Julian Moroni and his partner, Pete Poli, and they asked me if I knew anybody who might be willing to run their new place out in the country. That was the first Italian Kitchen on Meadowbridge Road near the State Fairgrounds, and it was definitely out in the country in those days. "I told them my older brother was getting discharged from the National Guard and was looking for work. They offered Mike the job, he took it, and that's why all three of us ended up in Richmond."Mike soon bought the restaurant on Meadowbridge. In 1952, Vinny went to work for him. "When I was discharged from the Guard in Germany, I tried to hide from my brother Mike, but he found me and made me come to work for him," Vinny said. Tony came two years later, in 1954. "I was working in the oil business in Providence," Tony said. "One day I was talking with Mike on the phone and I asked could he use some help. He said yes, so I came down." For the next decade the three brothers worked together in the original Italian Kitchen on Meadowbridge Road. The restaurant's advertising slogan in those days was: "Pizza pies our recognized specialty."Mike usually worked out front. Vinny and Tony worked in the kitchen. They recall fondly that there were nights when they went out back to duke it out. "Vinny and I love each other to death," Tony said. "We're very close brothers. But you know how brothers are. Sometimes they argue and fight. A few nights we'd go out back and take a few punches at each other. Then Mike would yell at us to get back to work. We had an order to fill. We'd go back into the kitchen and work together like nothing had happened." Four decades later, Vinny remembers the reason for one scuffle. "One night," he said, "Tony was fixing an order of veal parmigiana just the opposite of the way you're supposed to. He was putting the cheese on the veal and then the sauce on top of the cheese. I yelled at him, 'Hey, you're supposed to put the sauce on the veal, then the cheese on the sauce!' He yelled back, and the next thing I know, we're outside fighting."In 1964, the three Montecalvo brothers opened a second restaurant, the Italian Kitchen West in the Pine Dell Shopping Center in what had been a drugstore. Vinny eventually took over Italian Kitchen West, while Mike continued to operate the original Italian Kitchen on Meadowbridge. Mike moved his restaurant to Mechanicsville in 1977. Tony continued to work with Vinny at Italian Kitchen West for several years, then went his own way. He opened Monte Calvo's on Patterson Avenue in Richmond's West End in 1967. "I had my own ideas about how to run a restaurant, so I opened my own place," Tony said.Why did he name the restaurant Monte Calvo's instead of Montecalvo's? Tony laughed as he explained. "I knew it would be easier for people in Richmond to pronounce the restaurant's name if I split the family name into two words," he said. Monte Calvo's stayed on Patterson Avenue for 20 years, then moved to its location off Staples Mill in 1987."I wanted a bigger place," Tony said. "I could seat about 70 people on Patterson. This place seats about 170. Plus, I've got a parking lot that makes it much easier to park near the door." Opening a restaurant is one thing. Keeping one going is another thing. And keeping one going for several decades is really something. Both Montecalvo brothers realize that what they have done is rare in the restaurant business. Last month, Vinny celebrated his 33rd year in the same location. Tony celebrated Monte Calvo's 30th year last year. How have they survived? "Hard work and long hours," Tony said. "You've got to be there. And you don't count the hours. If you count the hours you put in, you'll go nuts." Vinny agrees. "You've got to bust your tail every day," he said. Both restaurants are open for dinner only. Vinny is open every night. Tony closes on Monday nights.Most of the dishes served in both restaurants are prepared from scratch. Both restaurants bake their own bread. "We learned bread from Mike, who was a baker by trade," Tony said. Both Tony and Vinny spend a lot of time in the kitchen overseeing the preparation of the food. "You have to make sure the food is done right because that's what keeps your customers coming back," Tony said. Both restaurants have a stable of regular customers. "Some of my customers have been coming in here for 30 years," Vinny said. "And they always order the same thing. I tell 'em, 'Try something different.' But they want the same thing."To anyone who is thinking about getting into the restaurant business, Tony has plenty of advice. "First of all, you've got to love what you're doing," he said. "You've got to love food. You've got to love cooking. "Also, you've got to love people. I'm the kind of guy who never met a stranger. Everyone who walks through my door is special. That's how you treat them and that's how you survive. "And don't expect to make any money the first five years. You just bust your rump and hope to take in enough to pay your bills." And, of course, you've got a big edge if your mother was a fantastic cook.
Recently, after having read this thread on Greek (bar) pizzas, I decided to try to make one. As a kid growing up in Massachusetts, Greek pizzas were what I knew bestfrom places that all seemed to be called [fill in the blank] House of Pizza. It wasnt until I moved about the country that I discovered other types of pizza to add to my pizza portfolio. Reading about the Greek pizza at this thread prompted me to renew my acquaintance with that style of pizza after a period of time that seemed about a lifetime. So, following all the hints and tips that our other members offered on this style of pizza, and particularly the helpful tips and comments from scott r, I decided to modify the basic Lehmann NY style dough formulation to fit the profile of the Greek style dough. To do this, I increased the thickness factor to 0.11 (to yield a slightly thicker crust), increased the yeast (IDY) by about 50% (to provide a more pronounced rise), and added some sugar (which seemed to be a common ingredient for the Greek style dough). In a sense, the dough had attributes of both the NY and American styles. My original plan was to try to find a 10-inch pan to bake the pizza--in the name of authenticity. However, I decided instead to use a 14-inch cutter pan (with a 13 1/2-inch diameter bottom) that I already had on hand, having purchased it from pizzatools.com. It seemed to have all the desirable attributes. It is dark, made of anodized aluminum, and the pizzatools website says that the pan will retain oil for a buttery flavor, produce a chewier crust, and is suitable for medium and thick crusts. I have seen the Greek style pizza described as being thin, but my recollection is that it was more like medium. So, the cutter pan seemed well suited to the task. The formulation I ended up with as a result of the modifications I made to the basic Lehmann formulation was as follows:100%, High-gluten flour (KASL), 9.37 oz. (265.46 g.), 2 1/4 c.63%, Water*, 5.90 oz. (167.24 g.), a bit less than 3/4 c.2%, Sugar, 0.19 oz. (5.31 g.), 1 1/3 t.1%, Oil (extra virgin olive oil), 0.09 oz. (2.65 g.), a bit over 1/2 t.1.75%, Salt, 0.16 oz. (4.65 g.), a bit less than 7/8 t.0.40%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.*Temp. adjusted to achieve a finished dough temperature of 75 degrees FThickness Factor (TF) = 0.11Finished dough weight = 15.75 oz. (446.38 g.)Pizza size = 13 1/2 inches (the diameter of the cutter pan bottom)Note: all measurements U.S./metric standardThe dough was prepared using the basic procedures outlined at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563. The only change was the addition of the sugar, which I dissolved in the water contemporaneously with the salt. The finished dough was lightly oiled and put into a metal lidded container and then into the refrigerator. The dough remained in the refrigerator for almost 48 hours. Upon removing the dough from the refrigerator, I dusted it with a bit of bench flour, covered it loosely with a sheet of plastic wrap, and allowed the dough to rest for one hour. I then shaped and stretched it out to 13 1/2 inches (the diameter of the bottom of the cutter pan) and fitted it into the cutter pan, which I had coated, with about one tablespoon of olive oil. I pushed the dough out to the edge of the pan, without trying to form a rim. I couldnt recall whether the pizza makers of my youth covered the pans, or whether they were stacked, so I covered the panned dough with a sheet of plastic wrap to prevent a skin from forming. I then allowed the dough to proof for an additional 2 hours. All of the foregoing steps were handled with ease. The sauce I elected to use was made from 6-in-1 tomatoes, which I heated gently in a pan to reduce some of the liquids (but not to the paste stage), and to which I added granulated garlic, some sugar, freshly ground black pepper, red pepper flakes, and a fairly copious amount of dried imported Sicilian wild oregano. For the cheese blend, I used shredded part-skim low-moisture mozzarella cheese (Frigo/Saputo), white cheddar cheese, and imported Provolone cheese, in a ratio of 50/30/20. The hardest part was finding white cheddar cheese. It took me 4 stores to find it, ending up with a white cheddar cheese from Vermont costing about double the price of the mozzarella cheese on a per-pound basis.After the dough had proofed and just about doubled in volume, I sauced and cheesed the dough, being sure to push the sauce and cheeses out to the edge in the hopes of getting a brown/burned and crispy texture at the edge. I then added pepperoni slices (Hormel). The pizza was baked in the pan on a pizza stone that had been placed on the lowest oven rack position and preheated for about an hour at around 500 degrees F. The pizza baked for about a total of 10-11 minutes. Part way through the bake, as the cheeses started to brown up, I checked the bottom of the crust to see if it was browning properly. It was, and I let the pizza continue baking until the top of the pizza looked as I had remembered it in my youth. The photos below show the finished product (in the pan, out of the pan, and a slice). The pizza was everything I had hoped for. Not only did it bring back fond memories, it was soft and chewy, with a nice porous crumb and very good crust flavor and color, both top and bottom. And the cheese blend was exceptional, both in texture and flavor. The pizza was one of the best that I have had in a while, and I have had some really good ones. I know I will make this pizza again. I might seek out a 10-inch pan and a cheaper white cheddar cheese, but I didnt see anything from the results I achieved to suggest that I should make any other changes. Now I can see why Kim, scotts wife, yearns for the Greek/bar type pizza that she so enjoyed on the Massachusetts South Shore.Peter


text:
Skip to comments.Study: Universe 13 Billion Years Old
Posted on 04/24/2002 6:30:34 PM PDT by longshadow
By Paul Recer
AP Science Writer
Wednesday, April 24, 2002; 4:21 PM
WASHINGTON The universe is about 13 billion years old, slightly younger than previously believed, according to a study that measured the cooling of the embers in ancient dying stars.
Experts said the finding gives "very comparable results" to an earlier study that used a different method to conclude that the universe burst into existence with the theoretical "Big Bang" between 13 and 14 billion years ago.
Harvey B. Richer, an astronomer at the University of British Columbia, said the Hubble Space Telescope gathered images of the faintest dying stars it could find in M4, a star cluster some 7,000 light years away.
Richer said the fading stars, called white dwarfs, are actually burnt out coals of stars that were once up to eight times the size of the sun. After they exhausted their fuel, the stars collapsed into Earth-sized spheres of cooling embers that eventually will turn cold and wink out of sight.
Earlier studies had established the rate of cooling for these stars, said Richer. By looking at the very faintest and oldest white dwarfs possible, astronomers can use this cooling rate to estimate the age of the universe.
Speaking at a news conference Wednesday, Richer said the dimmest of the white dwarfs are about 12.7 billion years old, plus or minus about half a billion years.
Richer said it is estimated that star formation did not begin until about a billion years after the Big Bang. He said this means his best estimate for age of the universe is "about 13 billion years."
Three years ago, astronomers using another method estimated the age at 13 to 14 billion years. That was based on precise measurements of the rate at which galaxies are moving apart, an expansion that started with the Big Bang. They then back-calculated like running a movie backward to arrive at the age estimate.
"Our results are in very good agreement" with Richer's estimate, said Wendy L. Freedman, an astronomer at the Carnegie Observatories in Pasadena, Calif., and a leader of the group performing the universe age calculations three years ago.
Bruce Margon, an astronomer at the Space Telescope Science Institute, said both conclusions are based on "a lot of assumptions" but the fact that two independent methods arrived within 10 percent of the same answer is important.
"To find an independent way to measure the age and then get essentially the same answer is a fantastic advance," said Margon. It may not be the final answer for the universe's age, he said, but is "very, very, very close."
To get the new age estimate, the Hubble Space Telescope collected light from M4 for eight days over a 67-day period. Only then did the very faintest of the white dwarfs become visible.
"These are the coolest white dwarf stars that we know about in the universe," said Richer. "These stars get cooler and cooler and less luminous as they age."
He added: "We think we have seen the faintest ones. If we haven't, then we'll have to rethink" the conclusions.
The faintest of the white dwarfs are less than one-billionth the apparent brightness of the dimmest stars visible to the naked eye.
M4 is a globular cluster, thought to be the first group of stars that formed in the Milky Way galaxy, the home galaxy for the sun, early in the history of the universe. There are about 150 globular clusters in the Milky Way; M4 was selected because it is closest to Earth.
The new age estimate for the universe is the latest in a long series of attempts to measure the passage of time since the Big Bang. Edwin Hubble, the famed astronomer who first proved that the universe is uniformly expanding, estimated in 1928 that the universe was two billion years old.
Later studies, using the very expansion that Hubble discovered, arrived at an estimate of about nine billion years for the universe age. This created a paradox for astronomers because some stars were known to be more ancient and it is impossible for stellar bodies to be older than the universe where they formed.
Freedman and others then determined, using proven values for the brightness and distance of certain stars, that the universe throughout its history has not expanded at a constant rate. Instead, the separation of galaxies is actually accelerating, pushed by a poorly understood force known as "dark energy." By adding in calculations for this mysterious force, the Freedman group arrived at the estimate of 13 to 14 billion years.
On the Net:
Hubble Images: http://oposite.stsci.edu/pubinfo/pr/2002/10
NASA: http://www.nasa.gov
Actually, that's not quite true.
20 years ago, give or take a few years, the consensus was that the Universe was somewhere between 10 and 20 billion years old. There was a fair amount of "slop" in their estimates at that point in time. Today, they have more refined techniques available, and much more data. So they now think it's about 13.5 (+/- 0.5) billion years old, which is well withing the estimates of 20 years ago.
OK, I'll say it in laymen's terms so you can find yourself -IMO, these scientists are blowing hot air and wasting taxpayers money. The universe has been around longer than thirteen billion years, and I don't need 12 years of college education to come to that conclusion.
No; you made the assertion that this was "another contradictory story."
Where is the contradiction in this story? You made the assertion; the burden is YOURS, not mine, to find it.
Well, just how did you come to the conclusion. Come on, don't be shy.
If the Inflationary Cosmology is correct, and thus the geometry of Space is Euclidean (or even if Inflation is wrong, but space is still Euclidean or Hyperbolic), there should be no limit on distance between two points in the Universe. If the Universe is closed, the maximum distance is finite.
Note: this is not the same as the maximum distance we can measure another object from us.
We were discussing the age of the Universe. The methods used to determine the age of the Universe have nothing to do with the methods used to determine that age of the Earth.
And if pigs could fly (hypothetically), they'd make great pets.
Either you have evidence that the methods are erroneous, or you don't.
If you do, post them.
If you don't, why did you bring it up? It makes as much sense as my bring up flying pigs.
I don't.
Maybe it's how you worded it or how I read it, but you made it sound like that it was now pretty much a settled thing because so many of them agreed with each other.
When in fact many things that seemed settled 20 years ago..... today aren't.
New information will show up and everything will change.
I try and keep up with all this but there are still huge unsettled speculations that this is all built on.
So you can read all you want but you'll be much more ignorant when you finish than when you began.
Because you will have a better feeling for how little we really know.
And that's not a bad thing.......just a little humbling.
And your evidence for your assertion is....?
And your evidence that two different INDEPENDENT methods for estimating the age of the Universe are BOTH in error is....?
That is not acceptable. Come up with a better theory.
Burden of proof of YOUR assertion is YOURS.
Post your evidence at your leisure.
How about you, do you think it ends, or goes on forever?
Doesn't look that way. The Big Bang is unacceptable, of course, but why would it look only 13 gigayears old?
Actually, I do. You might take Physicist's and Longshadow's advice. Just because you fail to understand something does not mean that everyone else fails to.
Few, if any, scientists have claimed the universe is contracting. Hubble's measurements have been improved upon, but not refuted.
Maybe not. What if we are inside a gravastar?
Is it 18 giga-lightyears away now, or was it 18 giga-lightyears away when it exploded?
Please cite evidence for "a lot longer than thirteen billion years" from a refereed journal. Any such evidence would certainly be of interest.
This was discussed in the press conference today.
The greater the "repulsive" effect (dark energy?), the older the Universe is, relative to the age that would be acertained by the Hubble parameter alone.
The example given in the press conference was that based only on Hubble expansion observations (no repulsion/accelerating expansion effect), the age of the Universe would be about 9 billion years. When they factored in the repulsive effects on expansion, the result was about 14 billion years, which coincidentaly, is almost exactly the figure that these scientists came up with using the completely independent white dwarf cooling model methodology.
It doesn't look that way. The galaxies seem to be closer together the deeper. If you go much farther, the trend is that the galaxies will all be jammed together solid.
I apologize, I was engaging in a little hyperbole.
Just trying to make the point that an argument from consensus is flawed.
They all come to the same conclusion because they all use the same model.
But there are huge assumptions underlying the current popular model, most of which still have little support.
Thus I'll bide my time and keep a jaundiced eye on the whole endevor.
For instance the use of a globular cluster to arrive at this data point is fraught with difficulties since the age distribution of stars in globular clusters varies significantly from that of our galaxy.
We have no idea how they form.
Or even why they are where they are.
It's only my opinion that the universe goes on much farther than we know, so predicting its age is not possible. If there are galaxies 100 trillion light years away we can't see, then that means the universe is at least 100 trillion years old.
Well, what do we see? When we look at distant galaxies we see something called spectral redshifts -- doppler shifts in the spectral emissions of well known elements. Everywhere we look these objects seem to be moving away from us. How odd. The closer ones are moving away slower, and the farther ones are moving away faster.
If you project those motions backward, it is inescapable that we came from a central point -- a "big bang."
Well, how long ago? We know the rate of speed because the doppler shift obeys specific physical laws. We didn't initially know the distances.
One of the earliest methods was to use the brightness of a certain class of variable stars, called Cephids. They could use paralax, triangulation, on close Cephids and get a correlation between their rate of variation, their brightness, and hence their distance. This seemed a good plan because the Cephids were remarkably uniform in that regard. They were a good measuring stick.
So that was one of the early estimates of the size of the universe. But eventually a second class of Cephids were discovered and all the brightness/rate variaition/ distance calculations had to be recomputed.
Those are the two early methods I can recall off the top of my head.
So we haven't seen anything further out than these most distant objects, and they all have that receding redshift indicative of being sourced from the central big bang. So that puts an upper limit on the age of the universe and the Cephid (and now other means) puts a limit on the distance.
There is no evidence that the universe is infinite nor more than 14 billion years old. I won't speculate beyond the limits of evidence.
Good question. My next door neighbor said something long time ago that stuck with me - "how big is big"? In other words, what seems enormous to us may be nothing compared to something else. What he meant was it's possible we're just beings inside some other life form, and if that's the case the universe would not be infinite.
Did you happen to see the threads on gravistars the past couple of days? If not, I might be able to link to them.
Oh, but the age disparity is precisely what makes this methodology so useful. Globular clusters have the OLDEST stars in the galaxy. They look at the oldest stars in the galaxy, and then looked for the faintest white dwarfs among them (meaning the oldest of the oldest, so to speak).
Thus, the age of the oldest visible white dwarf defines a lower bound for the age of the Universe. To this age (12.7 x 109) they add a billion years, which is the minimum estimate of the length of time it takes for stars to form AFTER the Universe started. Thus the minimum age for the Universe is 13.7 billion years (+/- 0.5 billion) by this method.
It would. But I am afraid it might not be. That would turn things inside out.
That's like a deja vu with Professor Donald Sutherland in the potsmoking party in Animal House!
First, you go to college. The catch is that you have to spend most of your time there acutally studying, as opposed to protesting and harassing women like certain ex-POTUSes who shall remain nameless.
I don't recall stating that it was "incontrovertible" anywhere.
But what is clearly true is that the confidence in the age of the Universe becomes MUCH greater if it is supported by multiple independent methodologies.
You do agree, don't you?
The big bang theory and the expanding universe may be strong possibilities given the research and what we know. But does current technology prevent us from seeing out farther than we do now? Could it even be possible to discover galaxies 100 billion or more light years away? This is why I'm skeptical of any claims to age, because there's so much out there we don't know yet.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.


text:
0 Members and 1 Guest are viewing this topic.
Looks like a pretty unique saucing/cheese technique over there. I'll attach a photo for further reference.
Jeff -Did you find that pic online somewhere?Man, you got me craving it again!I have long suspected that the cheese is a Mozz/Mild Provolone/Cheddar mix, but I am not real good at identifying ingredients.There is a very unique flavor that I have never tasted in other pies, although the M&M sort of has some of that same flavor...which is why I am thinking it has to do with the sauce on top, and the chedder....do you guys think that sauce on top, in itself, changes the flavor of the pie?Dave
I got the picture from yelp. Since I had spent the time to look for it I just thought I'd attach it so others could see. I think the way you sauce a pie can change the dynamics of a lot of things. The cheese will melt differently and the dough will bake differently. But I still think it can come down to preference in the end. I mean its a lot easier to spread sauce on dough then it is to spread sauce on top of grated cheese.
Perhaps they sauce with a squeeze bottle?


text:
We're glad you like 123D Circuits and agree there's room for expansion and improvement. To clarify, what are you referring to when you said "didn't run with that a bit more"?
123D Circuits is continually getting updated. And we'd love to hear your suggestions and requests!
We recently improved the simulation capabilities, and are working diligently on a few new features, as well as adding more components and modules to the library. Tune in to 123D.circuits.io/blog and @Autodesk123D for updates.
Rob Roberts, EE@Autodesk123D
I'm part of the Autodesk 123D Circuits product team and can shed some light on your question: 123D Circuits has a built-in service to get boards fabricated and shipped to your doorstep. You pay for the cost of the boards in sets of three. It's quite reasonable. For example, three 2-layer boards the size of an Arduino shield will run you about US$35. Three 3" x 5" 2-layer boards will roughly be US$95. Shipping, worldwide, is free.
Rob Roberts, EE


text:
Moderator: Mike
chris wrote:Matall...I can't wait till you get it. Please let me know what you think about it's sound. It's funny...I've never really considered myself an audiophile, however, after enjoying the improved sound of the import...the compressed sound of the mp3 file is now unlistenable to me. although I saved it at a higher bit rate when I ripped it. Do you listen thru your stereo? if so...do you listen thru speakers or do you use a decent set of headphones? Either way...prepare to have your mind blown.
Return to MACCA - all discussions
Users browsing this forum: No registered users and 1 guest


text:
TIM wrote:
my new favor, 40 ml 秀春 shuiping pot.
Tead Off wrote:Tim,
What does mou mean in Ben shan mou lu ni?
I was always under the impression that benshan luni was lighter in color.
IPT wrote:How much did you pay for that tea tray? I have the same one on my desk in my office. I bought mine for $4.00. It is a great little tray.


text:
BEIJING (AP) Chinese martial arts never made it onto the Olympic program, but boxer Zou Shiming may be the next best thing.
The two-time world amateur champion light flyweight is China's best candidate for its first Olympic boxing gold, and his trademark kung-fu inspired footwork is starting to draw attention beyond fight circles. On Wednesday, he decimated opponent Eduard Bermudez of Venezuela 11-2, in a bout featuring theatrical flourishes worthy of the professional prize fighter the 27-year-old aspires to become after the games.
"I was brought up studying wushu," Zou said, flushed and grinning after the fight, referring to the catchall term for Chinese martial arts. "We Asians are nimbler. It's a smarter way to fight," he added.
Wearing a flowing red satin robe with "China" in gold letters on the back, Zou entered the fight hall at Worker's Gymnasium to a deafening roar from the home crowd. Chants and cheers fill the hall throughout the four-round bout, and after the lopsided decision was announced, a grinning Zou bowed and blew kisses in every direction. Bounding out of the ring, he does an interview with Chinese television then trots onward to share a few words with a waiting gaggle of reporters.
"With all those people backing me, there's no way I could feel nervous or tense. I just feel great," Zou said.
Zou is an original in a country where boxing has a troubled history. Communist leaders condemned the sport after the 1949 communist revolution, calling it a bourgeois affectation of the capitalist west, but rediscovered the ring after they rejoined the international Olympic movement in the 1980s. In China's quest to raise the national profile through sporting achievement, boxing's 11 gold medals proved a powerful lure.
Zou, who is 1.64 meters (5 feet, 4 inches) tall and weighs 48 kilograms (106 pounds), starting boxing in his middle school in the southwestern city of Zunyi after first studying martial arts. Over his parents' objections, he transferred to one of the country's thousands of state sponsored sporting academies in his teens, drawing the attention of coach Zhang Chuanliang, then experimenting with introducing martial arts techniques to boxing.
International success came in Zou's early twenties, with a silver medal at the 2003 world championships in Thailand, followed by bronze at the Athens Olympics the next year. He took his first world title in Mianyang, China, in 2005. His second came last November in Chicago.
Zou evidences an almost childlike delight in fighting, all the more striking in contrast to the frustrated, angry expressions on the faces of his opponents. Still without points at the start of the fourth round, Bermudez launched a wild flurry of punches that Zou later said included some illegal blows, although he hardly seemed bothered by it.
Before the opening bell, Zou and Zhang embraced for several seconds, a fittingly touchy-feeling ritual for a fighter who regularly pours out his feelings of loneliness and frustration in his blog, www.zoushiming.sport.cn. Zou also lists his favorite entertainer ("Jackie Chan"), food ("sticky rice dumplings"), and most unforgettable memory ("looking like a girl as a child and being hounded out of the boys' room").
The martial arts influences are most evident in Zou's deft footwork, lightning punches and darting body moves, the opposite of a brawler. It's similar to taekwondoe, but reminescent too of Muhammad Ali, Zou's idol. Like Ali, Zou also likes to let his arms drape at his sides, sometimes almost down to his knees.
Heavily hyped by the Chinese media, Zou's Olympic gold chances have been helped along by a fortuitous draw that put three of his four biggest rivals in the opposite side of the bracket. He faces the fourth, France's Nordine Oubaali, in the next round Saturday.
The first order, however, is to erase the dissapointment of Athens with a win at home.
"This is the biggest dream of my athletic career, to get a good result on the stage of Beijing and let more people know about Chinese boxing," Zou said.


text:
Call 636-4106 or email email@example.com for rental information, or to book an event.
Wonderfully versatile, this space will accommodate up to 350 guests for
seated dinners and 600
for conference or seminars. Should you choose for your event to flow out to the terrace and adjacent Four Seasons Fountain area, this space is perfect for even larger events. Hardin Hall may also be reconfigured for smaller gatherings.
The Goldsmith Room is part of the Goldsmith Civic Garden Center, originally constructed through a generous gift from the
Goldsmith family for the people of the City of Memphis in 1964. Recently renovated, this 3,400-square-foot room will accommodate up to 150 guests, and is ideal for business
meetings, luncheons, wedding receptions, holiday parties, Bar and Bat Mitzvahs and more. The Goldsmith Room may also be reconfigured for smaller meetings or gatherings.
Place is a beautiful, modern building in the heart of the garden. This building
is perfect for intimate dinner parties, wedding receptions,
seminars, fundraising galas, birthday parties, and reunions. With
2750 square feet of event space, Sara's Place will accommodate up to 100 people for seated
dinners or 150 for cocktail receptions. Should your event flow to the adjoining
terrace, or into the Garden, even more guests can be accommodated.
This elegant room offers a relaxing view of the Water Garden and
accommodates up to 25 people. It is ideal for small luncheons or
seminars, and is a popular venue for bridal or baby showers and children's birthday parties.
The combined spaces of Hardin Hall, Goldsmith Room, Water Garden, and adjoining areas provide the ideal setting for trade shows, corporate conferences, fundraising galas, and receptions for up to 1000 guests.
Looking for some true Southern hospitality? My Big Backyard's Guest House is not just for children! From the old-fashioned rockers on the wrap-around porch to the outdoor patio and access to My Big Backyard family garden, this special space is available for event rentals after regular Garden hours. Rental of The Guest House includes access to My Big Backyard and is perfect for cocktail mixers, small seated dinners, receptions, even whimsical weddings! Creative event ideas are limited only by your imagination!
In honor of donors Ann and Robert Blecken, the Blecken Pavilion
was built in the spring of 2010 and serves as a beautiful destination
for many springtime weddings.
Constructed amid the 142-plant Hydrangea Garden, this Pavilion set on
a hill is a rustic structure with a striking view of the Garden and the
perfect backdrop for a special event. This area also features a
restroom/dressing room building.
This rustic retreat overlooks Audubon Lake and offers an ideal spot for casual gatherings, company picnics, family or class reunions, and other informal get-togethers. The Pavilion will accommodate up to 800 guests, and it's a great place for the finish line of a charity walk.
With 96 acres of specialty gardens and sweeping vistas, the Garden offers nearly limitless options for outdoor weddings, company picnics, family or class reunions, and more. Call us at 901-636-4106 to start planning your next event!
You are welcome to view any
of the available rental areas and the admission fee is waived for all
site inspection.
All proceeds from rental events benefit the Memphis Botanic Garden's educational and horticultural programs.
For rental information, call 901-636-4106.
Rental Amenities:
-Beautiful Garden Views
-Convenient Free Parking
-Onsite Beverage Service
-Full-Service Catering kitchen
-Onsite Security Service
-Garden Access for Guests
-Set Up to Your Specifications
-PA/Audio System
-Black-out Screens for Daytime Visual Needs
-Wireless Internet
-Beautifully-appointed Bride's Room (Hardin Hall)
-Roll-down Screens for Presentations (Goldsmith Room)
For updates and more!
Central Daylight Time Hours:
9 a.m.-6 p.m.
Central Standard Time (Winter) Hours:
9 a.m.-4:30 p.m.
We are located at:
750 Cherry Road
Memphis, TN 38117
(Between Park & Southern)


text:
If you are accessing your Baron account online for the first time, you will need
to create a User ID.
April 15, 2009
Michael Kass discusses investing for Baron International Growth Fund.
The investment goal of Baron International Growth Fund is capital appreciation.
The Fund invests in non-U.S. companies with significant growth potential. While investments may be made across all market capitalizations, the Fund's focus is on small and mid-sized companies. The Fund invests principally in companies in developed countries and may invest up to 30% in companies of developing countries. We identify global trends and themes we believe will create growth opportunities, and stock selection is based on these themes and bottom-up research. Diversified.
Non-U.S. investments may involve additional risks to those inherent in U.S. investments, including exchange-rate fluctuations, political or economic instability, the imposition of exchange controls, expropriation, limited disclosure and illiquid markets. This may result in greater share price volatility. Specific risks associated with investing in small and medium-sized companies include that the securities may be thinly traded and they may be more difficult to sell during market downturns. the Fund may not achieve its objectives.
You should consider the investment objectives, risks, charges, and expenses of any of the Baron Funds carefully before investing. The prospectus contains this and other information about Baron Funds. You may obtain one from its distributor, Baron Capital, Inc., by calling 1-800-99BARON or click here. Please read it carefully before investing.
Copyright © 2013 - Baron Capital, Inc.


text:
About the Author: Kathe Conrad is the Security Overseas Seminar Coordinator at the Foreign Service Institute."I am at a gas station filling my car up when I notice out of the corner of my eye a man at the next pump is suddenly on fire. I watch in stunned disbelief as he starts running across the parking lot. My brain finally overrides the disbelief that has me rooted next to my car. I yell and run after him, pushing him to the ground and beating out the flames. Why didn't he stop, drop, and roll like we were all taught in high school? Why didn't he do what he knew he was supposed to do?"
A former Diplomatic Security Special Agent related this anecdote and posed the question in one of my Security Overseas Seminar classes. The answer is that in crisis situations our brains sometimes get scrambled. Even if we know what to do, unless we have actually practiced our actions, the stress of a traumatic situation may trigger the wrong response. During the 1998 East Africa bombings of our embassies, for example, many people heard the sound of a small explosion and ran to the windows to see what was happening. Many were cut by the flying glass from the windows in subsequent explosions.
The subject of why we react the way we do in crisis situations is the subject of a new book, The Unthinkable: Who Survives When Disaster Strikes and Why, by senior Time Magazine staffer Amanda Ripley. In the book, Ripley interviews survivors from 9/11, floods, hostage situations and other traumatic events as well as experts on psychological and emotional responses to these kinds of situations. The big message of her book coincides with that of the Security Seminars –- be prepared! Participate in drills!
Ripley will be one of the speakers at the upcoming Private Sector Security Overseas Seminar (PSOS) at the Foreign Service Institute on September 11-12th. The Foreign Service Institute's Transition Center, in collaboration with the Overseas Security Advisory Council, reaches out twice a year to the private sector on a limited basis to share its security strategies and information on topics such as current threat trends, surveillance and bomb recognition, environmental threats, and the human side of crisis management. Those wishing to register for PSOS must be Overseas Security Advisory Council (OSAC) constituents. However, there is no fee for becoming a constituent. Information on becoming an OSAC constituent along with the registration form and information can be found on OSAC's website.
Eric in New Mexico writes:
It is said that fear is the mind killer. Intinctually danger is met with one of three basic reactions, fight, flight, or fright.
In my experience in life threatening circumstance, it has usually gone down so quick I didn't have time to be afraid. The fear only manifest afterwards in physical manifestation of stress, and the spike of adrenalin's effects.
Time itself seems to slow down and that oddly enough may be the only reason I'm writing this, for it gave me the ability to make critical decisions.
I don't think my perception of time in a dangerous situation is unique, and I'm curious if this Seminar will discuss this aspect of awareness.
Some of my freinds in the military have equated it with "combat awareness" , hightened sensory imput, and my post-physical manifestation as a precursor of post tramautic stress disorder.
Fortunately my experiences have only been very brief in duration. As were the after-effects.
DipNote Blogger Kathe Conrad writes:
Thanks for your comment, Eric. You are not alone in your slow motion perception of time in dangerous situations. Ripley mentions this effect in her book and refers to studies which attribute this over estimation of elapsed time to the brain recording more memories than usual. The reaction of many people to disasters, according to Ripley, is denial and stunned bewilderment. They just can't believe it is happening to them.
Eric in New Mexico writes:
@ Kathe, frankly, I didn't have time to question reality either...(chuckle).
20 years ago I drove a cab 12-16 hours a day, six days a week. Don't know whether it's an aquired trait or gut instinct, but if you you were ever my passenger, I could prove to you beyond a reasonable doubt I can still see around blind corners.
Heck, there may be evidence on this blog that this talent has manifest in my keen interest in foreign affairs as well over the years. But that's not for me to judge.
I don't read tea leaves.
My advice to folks is to listen to one's gut, and not to ignore it. We only use about 10% of the grey matter we were born with. It's that other 90% that works instinctually on a subconcious level that more than likely determines whether any concious training for disaster situations proves effectively internalized for survival.
Perhaps that helps answer why the fellow didn't "drop and roll" when he should have.
Thanks for your reply.


text:
Known issues with Adobe software on Mac OSX v10.7 (Lion)Todd_Kopriva Jul 20, 2011 9:06 AM
See "Known Issues with Adobe products on Mac OS 10.7 Lion".
Here is an excerpt from the section about issues affecting all applications:
Files stored in Library
In Mac OS 10.7, Apple has made the user Library folder hidden. Preferences, presets, and other user customization settings are stored within this Library folder.
To access your user Library folder:
- In the Finder, choose Go > Go To Folder.
- In the Go To Folder dialog, type
- Click Go.
For instructions on additional methods to make the user library folder visible, see the following document.
How to access hidden user library files | Mac OS 10.7 Lion
See "How to access hidden user library files | Mac OS 10.7 Lion" (cpsid_90947)
Java Runtime needs to be installed manually, otherwise applications may behave inconsistently
Many Adobe applications are dependent on the Oracle Java Runtime Environment (JRE) for some features to work. Apple recently changed the way it includes Java in Mac OS, and with Lion, Java is no longer preinstalled; it is now an optional install that the user must select.
Since current Adobe installers and applications were built before these changes by Apple, our software anticipates that Java is installed. Adobe and Apple have worked together to ensure that you can install Java at OS install time, or optionally at a later time before you install Adobe applications. At runtime when you launch an Adobe application, you will be prompted to install Java if it is not already installed. If you do not install Java before running an Adobe application, there can be missing or improperly behaving features. If you encounter any issues, installing Java should correct the problems. Corporate IT organizations should take care to preinstall Java (or make sure Java can be installed through their firewalls/security) in order to avoid conflicts with Adobe applications.
If the Java runtime is not installed, some issues that are known to occur include:
- Failures to launch
- Prompts to install Java runtime when attempting to use the applications
- Applications may hang on quit.
For additional instructions for installing the Java runtime see the following document.
How to install the Java Runtime (JRE) | Mac OS 10.7 Lion
See "How to install the Java Runtime (JRE) | Mac OS 10.7 Lion" (cpsid_90908)
Crash Reporter
Illustrator CS5, Illustrator CS5.1, InDesign CS5.5: Crash reporter doesn't appear or only appears after long delays (10-15min).
Scrolling behavior opposite of expected
In application scrolling may reach opposite of expected due to "Move content in direction of finger movement when scrolling or navigating" feature. To alter this behavior, deselect the feature at the top of the Mouse section within the System Preferences.
Rosetta support no longer included with Lion
CS2 or earlier versions of Adobe products required Rosetta to run on newer Intel based mac systems. These older versions will no longer be supported as Apple removed Rosetta support with the 10.7 release.


text:
Seriousally, how amazing is this film going to be? 500 killer snakes, 1 plane, a crapload of people + Samuel L Jackson. This is almost definatly going to be the film of the year for me if it looks as good as it does in the trailer.
Moderator: Mike
Users browsing this forum: No registered users and 2 guests


text:
Glamorise Women's Seamless Full Figure Sports Bra
Product Information:
Whether you're working or working out, you'll love the look and feel of the Glamorise® Women's Ultimate Full-Figure Sports Bra. Seamless non-stretch cups offer bounce control and a smooth look under your clothes. Moisture-wicking fabrics keep you cool and dry, the cushioned, adjustable straps allow for a custom, comfortable fit, and the no-wire design offers support for medium to high impact activities. Try this Glamorise® bra today.
- Full figure sports bra
- Ideal for medium to high impact activities
- Patented MagicLift® no-wire design for support and comfort
- Seamless non-stretch cups for bounce control and smooth look under clothes
- Unique, moisture-wicking fabrics keep you cool, dry, and light
- Cushioned, adjustable, no-bounce, no-slip straps for fit and comfort
- Two-way stretch back designed for active use
- Fabric: 75% polyester/20% nylon/5% elastane
- Style: 1006
- Glamorise
Country of Origin: ImportedWeb ID: 19068396
Customer Reviews:
Rated 2.8 out of 5�by 12 reviewers.
Rated 5 out of 5�by Julz21 Great support Good fit with great support. Nice to get a sports bra in your size for a great price. January 15, 2017
Rated 5 out of 5�by RobinRider Best bra ever I'm a 36F. I love this bra! I buy a bunch every 18 mos or so. I wear the older for sports and the new for every day. Great support for me. I've been wearing them for many years. December 21, 2016
Rated 5 out of 5�by RK1968 Very comfortable Doesn't pinch or pull and keeps everything where you want it. September 6, 2016
Rated 1 out of 5�by Maggie Product should be nice when I get the correct size. Product is too small. Had to reorder larger size in black. March 30, 2016
Rated 1 out of 5�by Mia1983 Not true to size The material is scratchy and the cup sizes are off. I am usually a C and there was so much extra material in this it made me look deformed. January 15, 2016
Rated 5 out of 5�by janette72 a sorts bra that fits this is a very snug fitting sports bra that is perfect for keeping my girls under control when I'm jumping around at the gym. April 26, 2015
Rated 2 out of 5�by LZ103 Wouldn't buy another Fit is good, but does not provide enough support for high pact activity. April 7, 2015
Rated 1 out of 5�by AloeCourt Innaccurate Sizing Sizing is inaccurate and runs at least 2 sizes small. April 1, 2015
Rated 1 out of 5�by laura23 Wouldn't recommend The actual lining in the bra was terrible. It was shear, no padding, no comfort. The support was good as far as the bra straps, but the actual bra itself was terrible. I returned the product. January 12, 2015
Rated 5 out of 5�by jan (you entitled this survey wrong) fits nicely I like it and will order another if it comes in beige or taupe. July 17, 2013


text:
Oct 13, 2011
Convergence of 3G/4G and Wi-Fi
Need proof that mobility is hot? More than 500,000 mobile-specific applications are available across superfast networks, and Cisco projects data demand will almost double every year for the next five years. There's just one problem: Today's cellular networks don't have sufficient capacity to handle all this traffic. Increasingly, operators are looking to Wi-Fi as one way of shifting some of the load. To motivate users to limit their cellular 3G/4G data use, operators have introduced tiered plans where pricing is usage-based on cellular connections but free with Wi-Fi.
For companies now paying by the gigabyte, using Wi-Fi instead of 3G/4G should translate to lower costs, even the possibility of using less-expensive pricing plans. It's not that simple, though. While a Wi-Fi connection can be just as fast as a 3G or 4G link, there are questions: What happens when users switch in midsession? Which applications should have access to what network? How do we address security and management? It's also an evolving environment, with the way cellular networks handle Wi-Fi off-load poised to change over the next several years as vendors implement new standards. In this report, we'll explain how enterprises can benefit through prudent use of Wi-Fi off-load and touch on some developments IT should watch. (S3641011)
Research Report


text:
13406 E. Philadelphia St. Whittier, CA 90608
At Whittier College, our student body works in close, active collaboration with professors who are leaders in their fields. Together, this team of learners conducts research projects that push the boundaries of knowledge and inquiry.
For example, select students support faculty members with their professional academic investigations. At other times, it is the faculty which assists the efforts of students in pursuing groundbreaking new research. As a result of these experiences, and with confidence in their own abilities, Whittier students regularly go on to participate in conferences (such as the Southern California Conference on Undergraduate Research) and other academic conclaves across the nation.
Students further interact with faculty members in programs that are part of the College's Centers of Distinction and take place at Garrett and Hartley Faculty Masters' Houses, on-campus residences where professors live for a multi-year term and coordinate and host an array of educational and social activities.
While students at large universities struggle merely to gain face-time with professors, here at Whittier, students interact with the faculty personally and on a daily basis.
First-Year Seminars in Biology
Thanks to partial funding from the National Science Foundation, Whittier College first-year students have the opportunity to enroll in biology seminars that introduce undergraduates to authentic research and scholarly process. Read more
Summer Research Advances Career Goals of Whittier Students
Research Experience for Undergraduates Summer Programs (REUs) offer top Whittier College math and science majors the opportunity to spend summer months learning advanced research methods and preparing for work at the graduate level. With the help and mentorship of Whittier professors, students are able to secure spots in competitive programs. Read more


text:
A really nicely struck coin. It really is a nice MS66.
Jaime Hernandez: In 2005, the U.S. Mint resurrected the bison reverse design on the Jefferson nickel.
That same year, there were several coins discovered which contained a large die gouge. The die gouge is very noticeable and it can easily be seen running through the bison's back.
The coins containing this die gouge were referred to as a Speared Bison nickel. Within a couple of days from when the coins were discovered, they were immediately selling for well over $100 raw or in any condition.
Despite the coins being from the year 2005, they still tend to be found in low mint state grades. Coins in MS65 grade are challenging to locate to say the least. In grades of MS66 or higher they become extremely difficult to find.
The coins poor condition can be blamed mainly on the coin planchets in which they were struck, since the planchets usually contained large die gouges, nicks and scratches. Other times the coins display an uneven color and luster, which were probably caused by incorrectly mixing the different metal alloys used to produce the planchets.


text:
Caffeine and Dehydration
Ask the Coach
Caffeine seems to help me get through a race but, with summer's heat, should I worry I'll get dehydrated? ...
Illustration by Jeremy Duncan
Caffeine seems to help me get through a race but, with summer's heat, should I worry I'll get dehydrated if I ingest too much?
—Terry Waddell, Tulsa, OK
Over the years we have been warned against caffeine because of dehydration. Now, all those scary caffeine stories are apparently like ghost stories around a campfire: More boo than true.
A study in a recent journal from the American College of Sports Medicine backs that up: Researchers in Spain tested trained cyclists during a hard, two-hour ride in nearly 100-degree, moderately dry heat, feeding them water or an electrolyte sports drink or nothing at all. They repeated the same trial with riders taking caffeine pills 45 minutes before exercising equal to 6 mg per kilogram of body weight (e.g. for a 165 pounder about 450 mg or the equivalent of three very strong cups of coffee).
The result? Caffeine increased urine output and electrolytes in the sweat, but neither was enough to make riders become less able to dissipate heat, get dehydrated or cause an electrolyte deficiency. Since several riders needed a break to relieve themselves, researchers from the Spain study concluded that the effects should be weighed against "the detriment in performance caused by time wasted to void."


text:
Bossier Parish Community College is committed to providing student services to assist and support students and to provide enrichment of their College experiences. Information and assistance about student services are available from the Student Services Office.
The Academic Advising Center provides students with a wide range of services developed to ensure individual needs of the student are addressed in all aspects of the academic decision-making process.
Comprehensive services include the following:
In addition, the Academic Advising Center staff refers students to the appropriate college personnel to fully utilize available resources. Students are encouraged to view the Academic Advising Center web page under Student Services by visiting www.bpcc.edu/academicadvisingcenter.
The BPCC Alumni Association includes all graduates of the College who have earned an associate degree or who have completed a certification program. In addition, the Alumni Association is open to current students, faculty and staff, and any former student who has accumulated 12 or more credit hours.
To update your alumni information or to contact us, log on to www.bpcc.edu/foundation/alumni and click on Update your Contact Information.
The Bossier Parish Community College bookstore, which is College-owned, is managed as a part of the College facilities. The bookstore's principle objective is service; the bookstore's purpose is to provide any textbook which may be required in a College academic class. Textbooks are selected by instructors. Each division submits book title, author, edition, and quantity to be ordered. Because the book quantities can only be estimated, a shortage of books may occur when enrollment in a course is higher than expected. When this happens, reorders are placed as soon as possible. The selling price of a textbook is based on the publisher's list price. Because of the high cost of new textbooks, the bookstore will have used books available when possible.
Students may purchase textbooks in the College bookstore. Textbooks may be purchased during regular and special business hours posted at the bookstore. Students must have copy of schedule to purchase textbooks or software. Students may purchase textbooks online at www.bpcc.edu/bookstore.
One hundred percent (100%) refunds on books will be made if a class is canceled or a College error is involved in scheduling. Students who resign or drop a class from the College during the dates scheduled for withdrawal may return their books to the bookstore for credit only if the books are in the same condition as when they were purchased. Names in the books or other alterations will cause the books to be refunded as used books. If a new book has been marked in any way, including name, it will be considered a used book, and a 50% refund will be given. Students must have receipts or canceled checks in order to get a refund or to exchange books.* Book refunds, issued to students on the deferred payment plan, will be applied to the unpaid balance.
*No refund on books if access code is opened.
If the bookstore can use current books, students will be paid one-half of the purchased price. The bookstore will not buy back outdated books or books in unusable condition. Books are bought back only at the end of a semester at the time posted in the Academic Bulletin. The bookstore reserves the right to determine quantities and title of new and used books. Updated policies and dates on book buybacks can be found in the current Academic Bulletin. Buyback dates for the entire year are also printed in the Academic Bulletin.
(Building F-Room 250, located directly across from Financial Aid)
The Counseling Center assists students throughout their college career at BPCC. The student-centered environment offers services to currently enrolled BPCC students free of charge. Students may call 318-678-6005 to schedule an appointment for any of the following services:
Students experience a positive atmosphere in which to explore career and employment options. The office of Career Services seeks to empower students with the skills needed to excel at a four-year university or in entering the job market. Professional counselors assist students in developing career decision-making skills, in assessing ability, personality, interest, and values and in acquiring information about careers. Students are encouraged to meet with a counselor to discuss career exploration and academic programs.
Current students and alumni are assisted in locating employment which is compatible with their job needs and educational objectives. Job opportunities include full-time, part-time, and temporary employment for both on and off campus. The use of electronic applications for students and employers and OPTIMAL RESUME enables Career Services to be of greater assistance in the registration and employment process for students, alumni, and employers. On campus job interviews with prospective employees are held throughout the year in addition to the annual Career Fairs held each fall and spring. The office provides resume and cover letter writing and interview skills workshops. Students are encouraged to view the Career Services web page under Student Services by visiting www.bpcc.edu/careerservices.
Students can balance and enhance their college experience with the services offered at the Counseling Center. The College is aware of the interaction between personal development, emotional wellness, and success in academic pursuits. Licensed clinicians provide personal counseling using a holistic approach to currently enrolled BPCC students. Students are encouraged to view the Counseling Center web page under Student Services by visiting www.bpcc.edu.
Services include the following:
The office of Disability Services coordinates campus-wide efforts to provide services and accommodations for students with disabilities. In compliance with the Americans with Disabilities Act (ADA) of 1990 and Section 504 of the Rehabilitation Act of 1973, the office ensures that eligible students receive proper classroom modification and serves as a liaison between faculty and students. Medical or psychological documentation is required to recognize a disability. Categories of disabilities include:
Students should contact Disability Services four weeks prior to registering for classes. To begin services, students must complete the application process and submit current medical documentation. Students are encouraged to view the Disability Services web page under Student Services by visiting www.bpcc.edu.
The Culinary Arts students prepare an evening buffet occasionally throughout the semester. Refer to the Student Activities Calendar or Events of the Week for dates and times.
Because Bossier Parish Community College is a commuter college, it does not have an official on-campus health clinic. In addition, due to the proximity to the Bossier City Fire Department, first aid services are not offered by the College.
Promotion of prevention practices is encouraged through health-related seminars for the faculty and the staff each semester. Also, weekly campus-wide safety inspections are conducted to identify potential threats.
Though first aid supplies might be provided by an individual, it is not an activity endorsed by or sponsored by Bossier Parish Community College. In case of an emergency, contact the nearest faculty or staff member and they will contact the Campus Security and the Bossier City Fire Department.
The administration of health educational services is the responsibility of the Department of Environmental Health and Safety.
Accident insurance coverage is mandatory for all students enrolled in science lab classes or clinicals.
Building A, Room 248
Free tutoring and learning resources
Hours of operation (Fall and Spring)
Monday-Thursday: 8:00 a.m.-8:00 p.m.
Friday: 8:00 a.m.-4:30 p.m.
Saturday: 8:00 a.m.-12:00 p.m.
Sunday: CLOSED
(Hours are subject to change. Summer hours: TBA)
Visit the Learning Center's webpage at www.bpcc.edu/thelearningcenter.
The Learning Center provides free personal tutoring and computer-assisted instruction to all BPCC students. Students receive assistance with the sciences, mathematics, writing, English, and other areas of study. Microscopes, graphing calculators, human anatomy models, and a CPR manikin are samples of student resources available for use in The Learning Center. The Learning Center services are free of charge and appointments are not necessary. In addition to the numerous resources housed at The Learning Center, the Center provides online tutoring 24 hours a day powered through SMARThinking. This service is also free of charge to BPCC students and is accessed through The Blackboard homepage.
The Learning Center uses its website to inform BPCC students about important announcements such as hours of operation, special programs, and new services. Students can view a tutor schedule by subject via the website to determine the best time that a tutor will be staffed for a subject. Students are encouraged to access The Learning Center homepage by logging onto www.bpcc.edu/thelearningcenter. The Learning Center hours are subject to change.
The Writing Support Services Learning Laboratory, located within The Learning Center, serves all students in every stage of the writing process, regardless of the subject. Writing, like learning, is a dynamic process, and writers, no matter their level of expertise, can always improve. Writing Support Services' tutors help students focus on the process of writing and work to help students establish a foundation for success in writing. For online assistance, visit www.bpcc.edu/thelearningcenter/writingsupportservices.html.
The BPCC Library is a vital part of the educational program, providing a comprehensive range of services to students, faculty, and staff. It contains over 45,000 cataloged items that provide both primary and secondary resource materials needed to support the purposes and programs of the College. An open-shelf arrangement of the main collection makes material easily accessible. The Library regularly receives 6 newspapers, 220 periodicals, and maintains a closed stack periodical area for unbound issues of magazines.
The BPCC Library provides the following services:
A Technology Resource Center, located in the Library, provides students access to the Internet and various classroom software. A member of LOUIS, the Louisiana Library Network, the BPCC Library is connected to the online catalogs of all Louisiana state-supported institutions of higher learning and many other state and private institutions. The system also allows BPCC students access to many full-text articles from periodicals to which the library does not subscribe. The Library staff consists of five professional librarians, one Library assistant, one TRC Manager, and four secretary/clerical positions. Student assistants help in the mechanical and clerical processes of the Library.
Library hours: Spring and Fall semesters (when classes are in session and during final exams)
|Monday through Thursday
|7:00 a.m. until 9:00 p.m.
|7:00 a.m. to 4:30 p.m.
|8:00 a.m. to noon
Hours for the summer semester are posted by the Library door and on the Library's website, www.bpcc.edu/library.
See the Auxiliary Division section for a complete description of the Library and its holdings.
Student publications at Bossier Parish Community College serve a valuable and necessary function. One of the primary reasons for their existence rests in the educational value for editors, staff, and the student body at large. Publications should be used as tools for the establishment and maintenance of free, responsible discussion and intellectual exploration. As vehicles for free expression in an academic community, student publications must be guaranteed sufficient editorial freedom.
At the same time, since the entire academic community is represented in part by student publications, the editors of such publications must recognize their commitment to responsible journalism in the avoidance of libel, indecency, undocumented allegations or personal attacks, and in fair representation of the student body and the College. In an attempt to ensure responsible journalism, all copy must be previewed by the advisor prior to publication.
All students scheduling JRNL 101, JRNL 102, JRNL 211, or JRNL 212 must have taken or be currently enrolled in ENGL 101 and TLCM 211 Newswriting or TLCM 209 Scriptwriting. Students work under the direction of a faculty advisor. Scholarships are available for full time students.
The BPCC literary arts magazine is published once each semester. The magazine features original art, poetry, essays, short stories, one-act plays, and photographs by students. All contributions are welcome and encouraged. For information contact the Office of Student Life (F-220).
This Is BPCC is an external newsletter published in the fall and spring. The newsletter is distributed to alumni, retirees, area and state businesses, area schools, legislators, and civic organizations. The newsletter's purpose is to inform the public of College advancements and current events. The newsletter is published by the Public Relations Office.
BPCC offers vanpooling service for clients of the Economic Development Division and students living outside the city limits of Bossier City and Shreveport. A student is eligible if his/her home address is more than one mile from a Sportran bus stop. The aim of the vanpooling program is to meet the daily transportation needs of currently enrolled BPCC students and workforce clients who lack personal transportation and are without readily available access to mass transit.