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The General Education Program
You are here
A Reach Toward Excellence
Effective Fall 2009; Updated Fall 2013
- Program Information
- Components of the Program
- Core
- Breadth Areas
- Breadth Course List
- Senior Capstone
- Across the Curriculum (A-t-C) Outcomes
- Across the Curriculum (A-t-C) List
The General Education Program at Delaware State University is predicated on the University's definition of the educated person. Delaware State University, through its general education curriculum and its specialized major curricula, provides a set of academic experiences designed to produce within students the knowledge, skills and attitudes that empower them to solve problems, clarify values, secure and sustain meaningful professions and careers, and embrace learning as a life-long process. Thus, Delaware State University aims to graduate an educated person possessing the following characteristics:
- Fundamental skills in communication, computation, and critical thinking necessary for life-long learning
- A sense of self-dignity and self-worth
- An ever-expanding capacity for appreciating, understanding, and sympathizing with the human condition in all its variations of cultural, social, racial, ethnic, moral, and physical diversity
- Knowledge and skills necessary for meaningful and productive living
- A desire to know more about one's environment and the global perspective.
The General Education Program is the University's commitment to providing breadth and depth to students' academic, cultural, social, moral, ethical, and physical development during their undergraduate experience. The General Education Program recognizes that teaching and learning embrace several bodies of knowledge, skills, and sensibilities that combine to form the whole student. Therefore, at Delaware State University the goals of the General Education Program are divided into those areas of study that best describe the experiences that all students are required to complete in order to complement those experiences that the specialized curriculum in each major program of study provides.
The following goals of general education speak to breadth, integration, and scaffolding of knowledge, skills, and sensibilities that are inherent in the mission of the University. The goals of general education are the following:
- General education should focus on the essential attitudes and behaviors that promote reflection and encourage life-long learning, wellness, and engagement with ideas, issues, and new experiences.
- General education should foster the development of critical thinking; curiosity about the social and natural worlds in which we live; appreciation for the complexities of knowledge and tolerance for ambiguity; and a capacity for attaining perspective on one's own life through self-examination and the study of others.
- General education should engage students in activities that strengthen their ability to read, write, speak, listen, and think effectively.
- General education should provide students with opportunities to examine and reflect upon moral and ethical problems and issues.
- General education should enable students to use technology in order to access and manipulate information competently.
- General education should enable students to understand and appreciate the ways social and cultural differences and similarities structure human experiences and knowledge -- in the arts, the humanities, mathematics, the natural sciences, and the social sciences. As an important aspect of general education, students should understand multicultural dimensions of the world in which we live, especially the experiences of people of African descent.
- General education should emphasize study in breadth and encourage students to explore the ways disciplined inquiry in the major can shed light on broader issues in their own lives and to render service to humanity.
The General Education Program at Delaware State University consists of a Core, Breadth Areas, Senior Capstone Experience, and Across-the-Curriculum (A-t-C) Learning Outcomes. These are described below.
The Core--
University Seminar: XXXX*-191, XXXX*-192 1:2:0, 1:1:0
Global Societies GLOB-395 3:3:0
Include courses that all students must complete because they are fundamental to all learning and basic to the mission of the University. The Core provides students with the knowledge and habits of mind that they will need in order to accomplish their academic goals in all major programs. A grade of "C" or better is required in all Core courses.
Core Course #
Core Course Name
Credits Name
University Seminar I
University Seminar II
English Composition I
English Composition II
Lifetime Fitness and Wellness
Global Societies (Students must have junior status)
Course Descriptions:
University Seminar: XXXX*-191, XXXX*-192 1:2:0, 1:1:0
University Seminar is a two semester, general education course sequence designed to provide students with the essentials for a smooth transition to college life and academic success. Academic skills will be developed. These skills include critical reading, thinking, listening, writing, speaking, and using the library, the internet and word processing. Values clarification, coping with peer pressures and the impact of a healthy lifestyle will be addressed. Opportunities will be provided for self-evaluation and growth in basic learning strategies as well as personal and career goals. Knowing the history of the University, feeling connected to the institution, and sharing a common educational experience with other freshmen are important goals of this course.
Students entering Delaware State University with sixty (60) credit hours or an associate degree do not have to take University Seminar. Some Departments may advise these students to take the course since they need the content of the departmental component of University Seminar. A grade of "C" or better is required.
* XXXX is the primary code of the department in which the student is majoring. Undeclared majors take UNIV-191 and UNIV-192. No more than one (1) credit hour of University Seminar I and one (1) credit hour of University Seminar II can be used in the GPA and towards graduation. The department chair and/or the advisor will decide which of the courses will count towards graduation.
Global Societies GLOB-395 3:3:0
This course is designed to develop persons with educated and informed perspectives on the world for the twenty-first century. These are individuals who know their world, and who can understand facets of globalism which transcend time, space and place. Factors to be considered include global geography, global themes of the past, the global marketplace, and global political, social and cultural developments. This will enable students to appreciate the past, comprehend the present, and be effective and knowledgeable global citizens for the future. A grade of "C" or better is required. Students must have a minimum of 60 credit hours to register for Global Societies.
Breadth Areas --
Breadth Area Definitions and Student Learning Objectives
Include categories of courses from which students must choose a designated number of credit hours that provide breadth and the well-roundedness of a liberal education in the arts, history, literature, other humanities, natural sciences, mathematics, and social sciences. Minimum grade requirements for Breadth courses vary by major program. See curriculum sheet.
Breadth Course #
Breadth Area
Minimum Credits
Social Sciences
Natural Science with Laboratory
It is important to note that each student and advisor must consult the curriculum and the Across-the-Curriculum plan for specific requirements of their program. Certain honors courses or colloquia may satisfy breadth area requirements. Consult with the Director of General Education for specifics.
Click for the list of courses in the Breadth Areas.
Breadth Area Definitions and Student Learning Objectives
The General Education Committee has approved a set of definitions and student learning objectives (SLOs) for courses that are part of the Breadth requirements of the General Education. These SLOs will form the basis for assessment rubrics that will be developed in the near future. All Breadth courses should list the appropriate SLOs on their syllabi and address how their course learning objectives relate to these SLOs.
Across the Curriculum (A-t-C) –
Are learning outcomes which students must demonstrate through various assessments. If graduates from Delaware State University's undergraduate programs are to become effective communicators, critical thinkers, and problem-solvers in the world's pluralistic and global societies, then some critical concepts should infuse the general education program and major curricula. These Across-the-curriculum outcomes should be linked with research and professional development that lead to the most effective instructional strategies, course activities, and assessments of student learning and program effectiveness.
The Across-the Curriculum concepts that are integrated throughout the general education program and major curricula, and which produce the desirable learning outcomes in students are the following: (1) Reading, Speaking, and Listening Across-the-Curriculum (RSL); (2) Self-Evaluation; (3) Wellness; (4) Information Literacy; (5) Computer Competency; (6) Writing in the Major (Outside the Capstone); (7) Quantitative Reasoning; (8) African-American Experience (9) Multiculturalism; (10) Critical Thinking/Problem-Solving; and (11) Global Issues.
Since these areas are integrated throughout the curriculum, there will be overlaps between some breadth courses, major courses, and across the curriculum requirements.
- Reading, Speaking, Listening
College graduates should be able to communicate effectively. Students should be able to do the following: comprehend, analyze, interpret and evaluate various texts; write and speak effectively and correctly; listen actively to what instructors and peers are saying. Communicating effectively is not the exclusive domain of the English Department. It is the responsibility of all instructors to inculcate effective communication skills throughout the general education and major curriculum.
- Self-evaluation
In order to become productive and contributing citizens, students must have a critical self-understanding. Active engagement of students in their education is important. This creates a sense of relevance. Students can also develop an internal locus of control and other mature ways of thinking. Self-evaluation is evident in curricular and co-curricular activities, journal reflections and course activities that encourage students to examine their ethics, core beliefs/values, communication and leadership skills, strengths, weaknesses, likes/dislikes, etc. Students can then be prepared to make choices in majors, minors, career aspirations and important life decisions.
- Wellness
To be able to think clearly, develop effective study skills, and be prepared for careers and life-long learning, students must demonstrate an understanding of the principles involved in wellness. They should be able to share these principles with family members, friends, and associates. The wellness component aims to address issues involved in nutrition, well-being, social adjustment, and psychological and physical health.
- Information Literacy
In order to be successful in this information age, all graduates should have knowledge/experience in the process of information acquisition. This includes researching library databases, understanding and performing scholarly searches, completing citations, evaluating information for relevance/reliability, and compiling information for a unified purpose. Information literacy must be incorporated in general education courses as well as major courses to demonstrate field-specific applications.
- Computer Competency
To the greatest extent possible and wherever practical, computer and information technologies should be integrated into general education courses and generally throughout the curriculum. College graduates should be able to do the following: (a) use computers and other technology (b) access and manipulate spreadsheets and databases; (c) use printed and computerized resources to locate information; and (d) use and prepare multimedia applications. Students needing formal instruction in this area should takes courses such as Applying Computers (20-101) and Microcomputer Applications (52-105). These and other program specific courses provide students with opportunities to analyze the efficient utilization of computers to enhance productivity at all levels of organization, from office personnel to executive management. Students examine and utilize the different types of hardware, software, operating systems, multimedia, the Internet, Web page design, etc.
- Writing in the Major
College graduates should be able to write coherent essays, reports, thesis papers, using the standard form of the English language that is relatively free from grammatical, mechanical, and usage errors. To build on the foundational English composition skills, students will be required to apply these writing skills in their field of study as well as across the general education program.
- Quantitative Reasoning
This competency may be met by courses or modules in the major or by a second mathematics course. The specific methods of quantitative analysis will vary by program. Some examples of quantitative reasoning include:
- Mathematical analysis, computations, charting, graphing, algebraic problem solving,
- Numerical analysis, numerical relationships, patterns, estimation measurement
- Quantitative problem solving or real-world problem solving
- Data analysis, data interpretation, statistical analysis
- Logical thinking and steps to construct feasible solutions to various problems.
- African-American Experience
Delaware State University's legacy as a historically black college enables it to provide students with the opportunity to understand African-American perspectives in history, liberal arts, and society. Courses such as African-American History, African-American Art History, African-American Literature, African-American Music and other major courses provide exposure to the African-American viewpoints in American society. Students will demonstrate an understanding of the roots of slavery and resulting African-American experiences, as well as an appreciation of the contributions of African Americans.
- Multiculturalism
College graduates must understand how to develop and manage human relationships by being able to identify and adapt to the needs, values, expectations, and sensibilities of others. Students must be able to do the following: (a) understand and consider diverse points of view; (b) determine what is appropriate in a given situation given the norms of groups and cultures which provide guidance for acceptable language and behavior; (c) be open-minded about and inclusive of other cultures; and (d) understand different points of view based on gender, ethnicity, race, or national origin.
- Critical thinking / Problem-solving
College graduates should be able to move beyond the mere conveying or restating of other's facts and ideas. Students should be able to do the following: (a) reflect upon, question, analyze, and evaluate information; (b) assess bias, narrowness and contradictions; (c) formulate hypotheses and alternatives; (d) evaluate an argument in terms of reasoning and applicability; (e) determine how new data may lead to confirmation or questioning of conclusions; (f) make inferences, comparisons, formulate frameworks or categories, classify data, and translate information from one medium to another; and (g) analyze and evaluate their own arguments and those of others in order to confirm or deny the accuracy, validity, and reliability of their own reasoning and of the various sources of information they hear or read.
Students should also be able to conduct disciplined inquiry and be able to do the following: (a) determine the nature of a problem; (b) analyze the problem and determine possible solutions; (c) assess the advantages and disadvantages of each possible solution; (d) determine the most effective and efficient of the optional solutions; and (e) execute the solution. Being able to think critically and solve problems is one of the hallmarks of becoming an educated person.
- Global Issues
College graduates should understand that their world is no longer circumscribed by the boundaries of nations and continents. The world is a global community and students should understand and appreciate the pluralism of this global community. Students should be able to demonstrate an understanding of various political and economic systems, and the positive and negative aspects of globalization.
Across-the-Curriculum (A-t-C) learning outcomes of general education -- should infuse as many other courses as possible. These outcomes connect general education courses to each other and to the majors. The following page outlines some generic guidelines for meeting Across-the-Curriculum outcomes. It is important to note that each student and advisor must consult the curriculum and the Across-the-Curriculum plan for specific requirements of their program. Certain honors courses or colloquia may satisfy one of these requirements. Consult with the Director of General Education for specifics.Click for Across the Curriculum (A-t-C) List:
(Please note: This list is a general guide. Students and Advisors must consult the individual program Across-the-Curriculum Plan for additional course requirements or options.)
ADCS (Assessment Data Collection System)
Core Course Rubrics
- University Seminar Portfolio Assessment
- University Seminar Critical Essay
- Senior Capstone (General Education Outcomes)
Across-the-Curriculum Rubrics:
- Writing in the Major (outside of the Capstone Experience)
- Information Literacy
- Oral Communication - Presentation
- Quantitative Reasoning
- African-American Experience
- Global Learning
- Critical Thinking / Problem Solving
Breadth Area Descriptions and SLOs


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Major Gift Committee Helping Campaign Gustavus Reach Goal
Campaign Gustavus
When Gustavus announced its newest fundraising campaign and its ambitious goal of raising $150 million over the next four years, questions like "How will the College go about achieving these goals?" and "Who is working on behalf of the College to secure major gifts?" probably came to the forefront of many people's minds.
It should come as no surprise that a College built on nurturing relationships and encouraging people to make their lives count is utilizing an influential pool of leaders to help secure the resources necessary to build a strong foundation for its future.
Made up of more than 25 members of the Gustavus community who are deeply committed to changing the philanthropic history of the College, Campaign Gustavus's Major Gift Committee will play a central role in enabling the campaign to reach its goal.
"The committee is a super-dedicated group of people who are supportive of and loyal to Gustavus Adolphus College," said Board of Trustees member George Hicks '75, who is chairing the Major Gift Committee. "We all recognize that we're at an important juncture in the College's history, and we have a chance to take a great institution and advance it forward."
The committee consists of five teams of four to seven people. Each has a captain and a coach. Captains include Scott Anderson '89, Paul Batz '85, Diane Mickelson Brady '70, Cathy Villars Harms '85, and Rob Linner '74. The coaches are members of the Institutional Advancement staff who work full time as gift planners.
According to the College's Vice President for Institutional Advancement, Tom Young '88, who has utilized this structure for previous fundraising campaigns, it's a great way to blend volunteer and staff expertise.
"There's always been a lot of debate about whether campaigns should be staff-driven or volunteer-driven. I believe they can be both," said Young. "The Major Gift Committee combines volunteer ownership and enthusiasm with support and guidance from experienced staff. It's the best of both worlds, and I think it gives Campaign Gustavus a unique credibility."
Each member of the Major Gift Committee has already made a significant contribution to Campaign Gustavus.
"Over the course of the next three years, this group of volunteers will be leading the College's outreach to constituents who have historically supported Gustavus," Hicks said. "They will be explaining the vision of Campaign Gustavus to individuals and couples who can help the campaign ultimately reach its goal and put the College on a firm foundation for its future advancement."
The level of participation, leadership, and enthusiasm from the members of the Major Gift Committee is unprecedented at Gustavus compared to past capital campaigns. However, it does build on the past work of alumni, parents, friends, students, and faculty who all participated in Commission Gustavus 150. "The amount of time our volunteers and donors have invested in ensuring students will have the opportunity to receive a world-class education and engage with world-class faculty in a nurturing environment is certainly unique," said Young. "By broadening the level of involvement from motivated constituents who care deeply about this institution we hope to inspire a new level of philanthropy for this campaign."
Thanks to our volunteers on the Major Gift Committee: George Hicks '75, Paul Batz '85, J.C. Anderson '82, Mark Bergman '79, Charlie Kelley '75, Russ Michaletz '74, George Torrey '55, Kathi Tunheim, Mike LaFountaine '81, Diane Mickelson Brady '70, John Bold '59, Bruce Ensrud '90, John Hallberg '79, Kay Rethwill Moline '56, Katie Brown Sayre '80, Cathy Villars Harms '85, Scott Gilyard '83, Sandy Shaw Kerrigan '79, Paul Koch '87, Marcia Page '82, Rob Linner '74, Dennis Anderson '74, Brad Hanson '76, Jan Eiffert Hoomani '62, David Jaeger '81, Bob Peterson '58, Mark Scharmer '77, Scott Anderson '89, Denise Connly Fleming '81, Susie Björling Heim '83, and Peter Nyhus '60.

subset: commoncrawl


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0 Members and 1 Guest are viewing this topic.
great pictures. That lighter dog looks a Doodle. We have one and he likes pizza bones more than beef. He starts circling when he hears the click of the oven solenoid. Obsessed.
Wow Norma...I would love to eat anyone of those pies. Everything looked great and I'm glad the weather behaved. Looked beautiful outside for ya'll.
Norma, here's the pie I made from the Marco dough you gave me. Baked in a 14 inch pan with a light coating of corn oil at 525 in the lower center part of the oven. I really enjoyed this pizza. The crust was light, airy and crispy.
I think I would reball Norma...especially if Steve can tell you if his Marco's dough ball last night was pretty extensible. Hate to see you loose this one as Steve's pic shows a great looking pizza made with that dough.It looks very developed in your pic,no?
I agree Norma. reballing now with another 24 hrs. or so in the fridge shouldn't hurt anything. I wouldn't wait much longer though. My ball was quite extensible, BTW. I'm looking forward to seeing how the flavor develops after so much more fermentation.


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Morning All
As you are probably aware by now, the sale of 3 Bristo Place is almost concluded and the Forest's lease there now finishes at the end of August. However, we are looking for another location and you can help out. Below is a list of criteria we are using to find a suitable premises. If you know of somewhere that fits the bill, either PM me or post the details in this thread.
So far we have looked at the property on Lady Lawson Street where the Big Red Door used to be and are looking at a site in Gayfield Square later this week. While the Roxy and the Odeon are available, they are both too big for our needs. The floor space for our current location is roughly 560 square metres with the main cafe approximately 100 square metres. Hopefully that gives you an idea of the size we need.
The important thing to remember is that the Forest is more than bricks and mortar - it is an idea that you can have an arts space in Edinburgh that is free and accessible to all. The Forest is also a community - everyone who uses the facilities and cares about these ideals is part of the the Forest family. We will continue in some shape or form, if only because ideas never die.
Minimum Criteria
Area: 200 square metres.
Location: Ground floor in the City Centre.
Lease: Fifteen years minimum.
Rent: Leading up to a maximum of £45k per annum
Spaces: Cafe, Caves, gallery and a performance hall/area.
Added Value Criteria
Area: 600 square metres maximum.
Location: Old Town.
Spaces: Snip & Sip and additional space(s) to use or sub-let.
The area we're currently looking in is the stretch from Piccardy Place down to Pilrig Street (http://ow.ly/58XlA) plus the area bordered by Pleasance/St Leonard's Street to the east, Meadows to the south, Lothian Road to the west and Princes Street to the north (http://ow.ly/58Xre).
Laters, Keni


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GIST Support International - GIST In the News
GIST News from 2012 ASCO
|Posted by Julie Royster (juliecontent) on Jun 19 2012
|GIST In the News >>
Becky Bensanhaver and Nancy Berezin attended the ASCO meeting in June 2012 on behalf of GIST Support International and all GIST patients. This is an effort reqiuring stamina, comfortable shoes, and keen attention to cover the huge meeting and absorb the new information. MANY THANKS to Nancy and Becky for their hard work!
LINK HERE to read our representatives' reports on ASCO.
Last changed: Oct 06 2013 at 8:44 AMBack


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Laser pistols approved for modern pentathlon
RIGA, Latvia(AP) The governing body of modern pentathlon has approved laser pistols for use in junior competitions, but stopped short of introducing the new technology for the 2012 London Olympics.
The federation, known as UIPM, agreed at its congress that international junior and youth events should use the safer, more environmentally friendly pistols from January 2011.
Lasers were first used instead of pellet guns in August at the Youth Olympic Games held in Singapore.
UIPM president Klaus Schormann says he's "extremely satisfied" that the federation can use the new laser technology to develop the sport in youth and junior competitions around the world.


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A cushion of airMonday, March 30th, 2009
Many times you will hear helicopter pilots refer to hovering in ground effect as resting on a cushion of air. Technically speaking, what they are referring to is the extra performance that hovering in-ground-effect (HIGE) provides versus hovering out-of-ground-effect (HOGE).
Ground effect is defined as a condition of improved performance that results from operating near a firm surface. A helicopter is normally considered to be in ground effect when it is hovering less than one-half of its rotor diameter from the ground. However, the amount of benefit varies as a function of height. A lower hover will generate more efficiency and as the helicopter climbs the advantage decreases reaching zero about one and one-quarter times the rotor diameter.
A helicopter requires less power to hover in ground effect for two reasons. The main reason is the reduced velocity of the induced airflow caused by the ground. (Induced flow is air flowing down through the rotor system and is also called downwash.) This reduced velocity results in less induced drag and a more vertical lift vector. As such, the lift needed to sustain a hover can now be generated with a lower angle of attack in rotor blades, which requires less power.
The second reason has to do with vortices generated at the rotor tips. The close proximity of the ground forces more air outward and restricts vortex generation. This reduces drag and increases the efficiency of the outer portion of the rotors.
The maximum benefit is achieved from hovering over a hard surface such as concrete. When a helicopter hovers over an area such as tall grass or water, energy is absorbed by displacing the surface, allowing the induced flow to increase, thus reducing the lift vector. This will require the pilot to add power to maintain that hover height.
When a helicopter is in a high hover, or out-of-ground-effect, it requires a lot more power because there is no obstruction to slow the induced flow or force it outward. This results in a more vertical downwash and also allows the formation of stronger rotor tip vortices, reducing efficiency.
Helicopter pilots need to consider this when making very steep approaches as it has caused accidents. Typically, what happens is while a pilot is attempting to land, they allow their airspeed to get too slow and their approach too steep. They then realize they do not have enough power to slow the descent rate. In this case, the helicopter begins settling from a lack of available power. This is not the same as an aerodynamic condition called "settling with power," which involves the generation of a vortex ring state (subject of future blog).
The helicopter's Pilot Operating Handbook (POH) has both In-Ground-Effect (IGE) and Out-of-Ground-Effect (OGE) hover charts. This allows the pilot to take the density altitude and gross weight into account to predict hover performance. It is very important for pilots performing some missions such as ENG (Electronic News Gathering) or external lift operations to know if their helicopter can hover out of ground effect. Safe helicopter operations depend on good performance planning.


text: Home Shows & Schedule The Next Iron Chef Ming Tsai Photos Ming Tsai Email MainRecipesPhotos (34)Videos (2) Next Iron Chef: Inside Chef Tsai's Journal Peek inside an eliminated chef's top-secret journal from The Next Iron Chef Season 3. Thumbnails of Previous Next http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/14/0/NIC3_Ming-Tsai-1670_s4x3.jpg.rend.snigalleryslide.jpeg Chef Ming Tsai's Next Iron Chef Journal Upon arrival in L.A., many chefs were shocked to see the well-known Chef Tsai among the rivals. "Ming Tsai? Come on, is that fair?" — Chef Caswell http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-1_s4x3.jpg.rend.snigalleryslide.jpeg Motivation to Win "I'm not trying to prove to the world that I can cook; I'm doing this to prove to myself that I've still got game." — Chef Tsai http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-2_s4x3.jpg.rend.snigalleryslide.jpeg East-Meets-West Sandwich Chef Tsai showed off his signature cooking style in the first challenge, creating a sandwich with Asian and French elements. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/9/21/0/NIC3_01-SI-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg First Dish Grilled Rare Teriyaki Tuna With Fennel Salad and Leek Shiitake Truffle Fondue, Mini Potato Chips and Pickled Daikon and Onions http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-3_s4x3.jpg.rend.snigalleryslide.jpeg Desert Island Battle Chef Tsai was one of three chefs who chose suckling pig as their desert island ingredient, which added another level of competition to the already-intense beach challenge. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/9/21/1/NIC3_01-BTS_6988_s3x4.jpg.rend.snigalleryslide.jpeg Staying Focused Chef Tsai had two goals: to use as much of the pig as possible and to use the flavors of the tropics. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-4_s4x3.jpg.rend.snigalleryslide.jpeg Sketching the Dish "I visualize everything I do, and I visualized how I would do in this competition." http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/9/21/0/NIC3_01-CC-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg Early Front-Runner The judges called Chef Tsai's Chile and Garlic Marinated Pork Loin With Coconut Kidney Clam Stew, Mango-Avocado-Sea Bean Parfait and Lychee Sambal "beautifully composed" and gave him the first elimination challenge win. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-5_s4x3.jpg.rend.snigalleryslide.jpeg Pub Food? When the chefs learned the location of their next challenge, many including Chef Tsai began brainstorming gastropub-inspired dishes. The challenge turned out to be a bit different ... http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/4/2/NIC3_02-IMG-1321_s4x3.jpg.rend.snigalleryslide.jpeg Breakfast At L.A.'s John O'Groats, the chefs were charged with making breakfast dishes with coffee and doughnuts. "Breakfast is really its own genre. Only certain people are good at cooking it." — Chef Tsai http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-6_s4x3.jpg.rend.snigalleryslide.jpeg Diner Dishes Next, the chefs were assigned classic diner dishes to transform into Iron Chef-worthy fare. Chef Tsai ended up with corned beef hash and eggs. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/4/3/NIC3_02-CC-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg Keep It Simple The judges found Chef Tsai's East-West Corned Beef Hash and Egg Two Ways overwrought: "Was there an ingredient in the pantry that you didn't use?" — Simon Majumdar http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/4/2/NIC3_02-IMG-1847_s4x3.jpg.rend.snigalleryslide.jpeg Humbled Chef Tsai ended up in the bottom two: "I dodged a missile, not just a bullet. I guarantee this will be the closest I come to getting eliminated." http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-7_s4x3.jpg.rend.snigalleryslide.jpeg Lessons Learned Chef Tsai recapped the close call in his journal: "Need to simplify. Cook MY food!!" http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-8_s4x3.jpg.rend.snigalleryslide.jpeg Resourcefulness With renewed energy, Chef Tsai embraced the fish challenge: "In Chinese culture, serving more parts of the fish would be defined as being resourceful." He used the fish head and carcass in his dishes. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/7/0/NIC3_03-CC-IMG-3527_s3x4.jpg.rend.snigalleryslide.jpeg Welcome Back to the Top "What I learned from the two previous challenges is keep it simple, stupid. I never want to come in last again." — Chef Tsai http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/7/0/NIC3_03-CC-Tsai-2_s4x3.jpg.rend.snigalleryslide.jpeg Chef Tsai's Catch The Fish 'n Dip With Tempura Scorpion Fish and Yuzu White Asparagus was a hit: "I think you have an evil doppelganger because this bears no relation to the dish we were served in the innovation challenge." — Simon Majumdar http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-9_s4x3.jpg.rend.snigalleryslide.jpeg Condiments Transformed Chef Tsai was tasked with transforming steak sauce and decided to turn it into a carpaccio. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/26/0/NIC3_04-SIC-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg Deconstructing Steak Sauce Using elements of molecular gastronomy gelatin, xanthan gum, liquid nitrogen Chef Tsai transformed steak sauce. "The sauce was the steak, the steak was the cheese and the cheese was the sauce." http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-10_s4x3.jpg.rend.snigalleryslide.jpeg Day at the Fair At the San Diego State Fair, Chef Tsai wrote out his ideas for chicken and pork gyros, shrimp tacos and a deconstructed banana split. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/19/0/NIC3_04-CC-IMG-8954_s4x3.jpg.rend.snigalleryslide.jpeg Final Planning After shopping at the concession stands, the chefs took a moment to reevaluate their dish ideas with the limited ingredients they had to work with. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-11_s4x3.jpg.rend.snigalleryslide.jpeg Banana Split Visualized Chef Tsai layered all of the flavors of a banana split in a straw: whipped cream, chocolate sauce, ice cream and banana. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/19/0/NIC3_04-CC-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg Peel Problems Chef Tsai got negative feedback for using part of a banana peel on his plate, especially after Donatella accidentally tasted it: "Inedible garnishes went away in 1985." — Michael Symon http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-12_s4x3.jpg.rend.snigalleryslide.jpeg American Inspiration Chef Tsai is full of ideas for dishes representing the North, South, East and West: "These four regions of America, I have lived in." http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/26/0/NIC3_05-CC-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg Another Win Chef Tsai's winning dishes: Frozen Garden Gazpacho (West); Butter-Poached Day Boat Scallop (East); Hoisin Barbecue Quail (South); Black Bean Glazed Veal Rib (North) http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-13_s4x3.jpg.rend.snigalleryslide.jpeg Pastry Intimidation "Even if they gave us four hours, we're not trained pastry chefs like Jean-Philippe. This is not going to be an easy challenge." — Chef Tsai http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/2/0/NIC3_06-SIC-IMG-0265_s4x3.jpg.rend.snigalleryslide.jpeg Croquembouche Success Chef Tsai's Chocolate Creameux With a Flambéed Banana Croquembouche was voted best wedding dessert: "It's the first time that I've won with my peers voting for me, so it feels really good." http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_Chef-Journals-MTsai-14_s4x3.jpg.rend.snigalleryslide.jpeg Buffet Advantage As the Secret Ingredient Challenge winner, Chef Tsai gets to select his buffet ingredients first. He plans an ambitious Asian-inspired spread. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/0/NIC3_Chef-Journals-MTsai-15_s4x3.jpg.rend.snigalleryslide.jpeg Tour of Asia Chef Tsai's dishes span the continent: He ultimately decides to pay homage to China, Japan, Singapore, Thailand and Vietnam. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/2/0/NIC3_06-CC-Tsai_s4x3.jpg.rend.snigalleryslide.jpeg Chef Tsai's Buffet Japan: Soy Smoked Salmon and Avocado Parfait; Thailand: Thai Scallop Ceviche; Singapore: Garlic Black Pepper Lobster; Vietnam: Ribeye Pho; China: Sweet and Sour Baby Back Ribs http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/2/0/NIC3_06-IMG-9878_s4x3.jpg.rend.snigalleryslide.jpeg Anybody's Game The judges called Chef Tsai's buffet creations inspired, but also found major flaws. He survived to cook another day — but the next challenge would be the last for the chef everyone was out to beat. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_07-CC-Tsai-1_s4x3.jpg.rend.snigalleryslide.jpeg Final Plates For the last challenge in Vegas, Chef Tsai's luxury menu was centered around the rare and expensive Mangalitsa pork. His riskiest dish: Slow Poached Thyme Lardo With Grilled Cepes, Summer Truffles and Fresh Wasabi Yuzu Vinaigrette. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/1/NIC3_07-CC-Tsai-2_s4x3.jpg.rend.snigalleryslide.jpeg Final Plates Mangalitsa Pork and Prawn Shumai in a Hot and Sour Broth With Edamame, Chanterelles and Pickled Shallot; Soy Grilled Mangalitsa Pork Steak With Yuzu Potato-Celery Puree, Morel Bordelaise Sauce, Mustard Cream, and Bok Choy Fondue http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/9/2/NIC3_07-BTS-FINAL-CC-5936_s4x3.jpg.rend.snigalleryslide.jpeg Parting Words "I've not cooked like this on a line in quite awhile, so it was so fun to get back in the center. It didn't turn out the way I wanted it to, but it really was a great experience." — Chef Tsai http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/10/14/1/NIC3_Marco-Canora-1774_s4x3.jpg.rend.snigalleryslide.jpeg Coming up Next Iron Chef: Inside Chef Canora's Journal Peek inside Chef Marco Canora's top-secret journal from The Next Iron Chef Season 3. Advertisement Continue to Next Photo


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Bob Long Vice - Black/Silver
Started by bigschank, Jan 28 2013 09:08 PM
57 replies to this topic
Posted 16 March 2013 - 10:43 PM
Might as well ask. Would 360 shipped sell now?
Posted 16 March 2013 - 11:44 PM
Might as well ask. Would 360 shipped sell now?
Let be honest and out in the open. I am not trying to be shady, but lets be fair. I have a local offer for 350. All I have to do is meet Evil Switch and I walk away with cash. I don't have to eat shipping costs or paypal fees.
Last I checked, paypal fees were 3.5%. So that is 12.25 going to paypal and flat rate priority shipping is 12.35. For your offer to even match my take home you are going to have to offer at least 375 (shipped of course). However, you still are going to have to "buy me off" and we will have to see how high you are willing to go on that! lol Going off of what I just said, you can make another offer.
With that being said, I have contacted a mod (TK-421) just to get some extra eyes on this thread. I asked if I am bound to Evil Switch or do I now go to the highest bidder. Because we are dealing locally, this puts you at a big disadvantage. So we will see what TK says also...
Posted 17 March 2013 - 12:47 AM
Sounds fair, I'm not willing to go over budget though. GLS and let me know if your deal falls through. My offer of 360 still stands, unless I find another good deal first.
Posted 17 March 2013 - 01:19 AM
Sounds good
Posted 17 March 2013 - 01:44 PM
I know it's less than what current offer is.... I have 300 cash that I can send you instantly. I don't want the barrel. Lmk
Posted 18 March 2013 - 04:12 AM
I know it's less than what current offer is.... I have 300 cash that I can send you instantly. I don't want the barrel. Lmk
Obviously, no thanks.
Posted 22 March 2013 - 10:13 PM
sig u add?
Cheap dm12 http://www.techpb.co...howtopic=215322 feedbackhttp://www.techpb.com/forum/index.php?showtopic=191055&st=0&p=2884942&hl=illestvillxn&fromsearch=1&#entry2884942
Posted 22 March 2013 - 10:16 PM
sig u add?
No chance.
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users


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Ruth A. Wiederhoeft
TRUMAN – Memorial services for Ruth A. Wiederhoeft, 72, of Truman, Minn. will be 10:30 a.m. Thursday, Jan. 24, 2013, at St. John's Lutheran Church-Antrim, rural Truman.
Inurnment will be at the church cemetery.
Ruth died Sunday, Jan. 20, 2013, at Mayo Clinic Health Systems, Fairmont. Visitation with the family will be held 5-7 p.m. Wednesday, Jan. 23, 2013, at Zaharia Family Funeral & Cremation Service of Truman.
Ruth Arlene Lehman was born March 26, 1940, in Mountain Lake, Minn. to Reinhold and Antonia (Zimmer) Lehman. She attended school in Madelia graduating from Madelia High School in 1958. Ruth attended nursing school for two years in New Ulm, Minn. She practiced as a nurse until 1977 when she was united in marriage to Luverne on Oct. 8, 1977. Ruth was a licensed practical nurse at the Lutheran Retirement Home in Truman for 18 years. She retired from nursing in 2009. Ruth was a member of St. John's Lutheran Church-Antrim where she taught Sunday school and was active in Ladies Aid. She was a member of the Lewisville Auxiliary Legion. Ruth enjoyed her flowers, garden, coffee and especially taking care of her granddaughter, Johana.
Ruth is survived by two daughters, Jennifer Wiederhoeft, Truman, and Jill Eagleson and her husband David of Potomac, Md.; one granddaughter, Johana; one sister, Ruby Keller and her husband Ewald of Gaylord, Minn.; two brothers, Ernest Lehman and his wife Gail of Madelia, Richard Lehman and his wife Sarah of Windom; two brothers-in-law, Harvey Wiederhoeft and his wife Carole of Truman, and Lawrence Wiederhoeft and his wife Dorothy of Truman.
She was preceded in death by her parents; her husband, Luverne; one son, Jonathan; one brother, Robert Lehman.


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Research Info for Students
Links for Students
In order to receive credit for some business courses, or for extra credit, students must complete a research requirement. Please see specific course syllabi for more details.
The research requirement can be met by participating in research studies approved by the university and listed on the COB-SONA website.
Students who do not wish to participate in research studies may write a brief review of two articles that appear in approved journals.
If you have any questions regarding any of these requirements, please contact the Research Pool Coordinator at firstname.lastname@example.com.
Relevant deadlines:
- There will be no experiments posted until September 12, 2016. Enrolled students will receive an email when the first experiment is posted.
- No studies will be posted after December 5, 2016. Your instructor determines the due date for completion of the requirement.
- Research Opportunities will posted approximately every 2 weeks. THEY WILL HAVE LIMITED SLOTS AND WILL EXPIRE AFTER 7 DAYS.
- Students will be automatically granted accounts and account information sent to them at the address listed in MySJSU, by September 12, 2016.
- To complete the research participation option, you will need to use the SONA system to find experiments and complete them. The SONA url is: http://cobsjsu.sona-systems.com
- Your LoginID is your SJSUID. Your password is "enroll."You will be issued a separate SONA ID. Researchers only have access your SONA ID - so if you do not put in the correct SONAID at the end of the studies, you will not receive credit.
- Credits will be given within 72 hours AFTER the participation DEADLINE for each study.
- If you choose participate in a study and you find the procedure objectionable, you can withdraw from the study at any time. You will not be penalized for your withdrawal and you will receive full credit for participation in that study.
Research Experience: Article Review Option
Article reviews must be submitted to the research coordinator by December 11, 2016.
If you do not wish to participate in research studies, you may write a brief review of TWO articles that appear in management journals. For each article, you should first give the full citation in APA format, state the main points, and summarize the main findings. Then, evaluate its contributions to the field of management and organizational behavior and theory. In making your final evaluation, consider the conceptual rigor, the methodology (if applicable), and the conclusions. Communicate your evaluation convincingly and persuasively. Be sure to use accurate grammar and spelling. Be sure to include your name, instructor, and class course and section ID when submitting your two article reviews. Each article review should be approximately 2 pages in length. The management journals can be accessed, for free, from the SJSU library website.
The article review should be written in appropriate style, with an attempt to convince and persuade the audience. Each article review should include the following:
- The full citation in APA style.
- The main points including theories and hypotheses tested.
- A summary of the methods used to test the theories and hypotheses.
- A summary of the main findings.
- An evaluation of the contribution of the article to the field of management and organizational behavior and theory. This evaluation should take into consideration: the conceptual rigor, the methodology (if applicable), and the conclusions.
- Accurate grammar and spelling.
- Be sure to include your name, instructor, class course and section ID when submitting your article reviews.
- Each review should be approximately 3 pages in length, double-space typed, 12pt Times Roman font, 1inch margins on all sides. A title page is NOT necessary.
Information about articles
Acceptable journals may include:
- Academy of Management Journal
- Academy of Management Review
- Journal of Organizational Behavior
- Harvard Business Review
- Journal of Management
- Leadership Quarterly
- Human Relations
- Organizational Behavior and Human Decision Performance
More information about a list of acceptable journals, can be obtained from the Research Coordinator.
How to submit
If you decide to complete the Article Review option instead of the Research Experience option, you must contact the research coordinator, make your decision known, and submit article reviews to the coordinator at firstname.lastname@example.com
These article reviews are subject to all the requirements of Academic Honesty as other assignments for your classes. See the Judicial Affairs website at http://www2.sjsu.edu/senate/plagarismpolicies.htm and your course syllabus for definitions of Academic Dishonesty, Cheating, and Plagiarism


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full size
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This season, we're all about embellished collars as a chic stand-in for jewelry (for moms and little ones alike). Covered in clusters of sequins and faceted jewels, this Peter Pan collar instantly dresses up our classic cotton tee. We love it layered underneath the season's coziest sweaters and cardigans.
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iHerb Customer Reviews
Savings of: $2.97 (23% off)
Beautiful Product, Beautiful Price
Posted by Reviewer1223351 on Feb 17, 2011
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Lucuma Powder = Raw Ice Cream
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This is a fantastic product to create Lucuma Ice Cream. It has an wonderful carmel flavor.
Lucuma powder
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I'm using this in my raw chocolate. Makes it a little bit more creamy, and gives it a mild taste. A must have in my chocolate! :-)
Thsi lucuma powder is great!
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lucuma powder is great to use in smoothies and any raw chocolate recipes. A superfood that lives up to the name!
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Tastes like banana!
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Use it in my home made chocolate. Its good!
Lucuma Powder
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I love this powder and use it as a light sweetener in some of my morning shakes that do not taste too wonderful...this is delicious. Sue
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text:
Find module supports the top-down traversal of a set of
file paths.
For example, to total the size of all files under your home directory, ignoring anything in a "dot" directory (e.g. $HOME/.ssh):
require 'find' total_size = 0 Find.find(ENV["HOME"]) do |path| if FileTest.directory?(path) if File.basename(path)[0] == ?. Find.prune # Don't look any further into this directory. else next end else total_size += FileTest.size(path) end end
Calls the associated block with the name of every file and directory listed as arguments, then recursively on their subdirectories, and so on.
See the
Find module documentation for an example.
# File find.rb, line 35 def find(*paths) # :yield: path block_given? or return enum_for(__method__, *paths) paths.collect!{|d| raise Errno::ENOENT unless File.exist?(d); d.dup} while file = paths.shift catch(:prune) do yield file.dup.taint next unless File.exist? file begin if File.lstat(file).directory? then d = Dir.open(file) begin for f in d next if f == "." or f == ".." if File::ALT_SEPARATOR and file =~ /^(?:[\/\]|[A-Za-z]:[\/\]?)$/ then f = file + f elsif file == "/" then f = "/" + f else f = File.join(file, f) end paths.unshift f.untaint end ensure d.close end end rescue Errno::ENOENT, Errno::EACCES end end end end
Skips the current file or directory, restarting the loop with the next entry. If the current file is a directory, that directory will not be recursively entered. Meaningful only within the block associated with ::find.
See the
Find module documentation for an example.
# File find.rb, line 76 def prune throw :prune end
Commenting is here to help enhance the documentation. For example, code samples, or clarification of the documentation.
If you have questions about Ruby or the documentation, please post to one of the Ruby mailing lists. You will get better, faster, help that way.
If you wish to post a correction of the docs, please do so, but also file bug report so that it can be corrected for the next release. Thank you.
If you want to help improve the Ruby documentation, please visit Documenting-ruby.org.


text:
-T / T / +T | Comment(s)
Wednesday, April 9, 2014
BAE Systems to Provide FADEC Support on Southwest 737s
[Avionics Today April 9, 2014] Southwest Airlines has selected BAE Systems to serve as its provider of Maintenance, Repair and Overhaul (MRO) services for the Full Authority Digital Engine Controls (FADEC) for its fleet of more than 450 Boeing 737 Next Generation aircraft.
FADEC International, a joint venture between Sagem and BAE Systems, will perform the MRO support. Southwest first teamed up with BAE for avionics maintenance in 2011, and now the two companies have a new five-year agreement. The U.S.-based carrier's 737 fleet is equipped with CFM56-7 engines.
"By minimizing the turn times of FADECs, we have been able to reduce our spare pool over the life of the fleet," said Bill Tiffany, vice president of supply chain at Southwest.


text: Bangin' The Boss - Zero Tolerance. All work and no play makes office assistants very horny! They can't wait to get under your desk to take dick-tation and then file your cock under "tight wet pussy!" The job perks just keep "coming," so keep an eye on that "bottom line" and get the job done right with the slutty staff that works overtime Bangin' The Boss! Starring: Chanel Preston, India Summer, Veronica Avluv, Capri Cavanni, Belle Noir, Mark Wood, Will Powers, Joey Brass, Billy Glide, Tommy Pistol.


text:
- News tagged "bsod"
Tuesday, 19 Feb 2013
Scientists Claims to Have Created Crash-Proof Computer
A team of computer scientists at the University of London claims to have invented a self-healing and crash-proof computer. Their computer is based on systemic computing where each set of computer instructions are executed independently, making the whole system less prone to our familiar BSOD.
Wednesday, 19 Oct 2011
OCZ Releases Fix for SandForce BSOD Bug
OCZ has released a firmware update for its SSDs to squash a SandForce BSOD bug. The rare error typically occurs when the primary-configured drive is woken up from sleep modes.
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This represents the final transfer of the collective farming wisdom of the human race into corporate hands.catastrophic drift, where a genetic shard from a new crop cripples other organisms. But there is plenty of evidence to show that genetically modified fragments are turning up in places they're not wanted. The worry is not just how widespread the altered versions of familiar crops, like corn and soybeans, are becoming. It's also that many more conventional crops are being modified and that many more landscapes and ecosystems, yet untouched, will be planted with genetically modified varieties.
Trying to pack a revolution into a seed won't do when the entire system needs revolutionizing.of genetic diversity that is unattainable outside the laboratory. Because of that, they may well turn out to decrease food security, especially as new non-food varieties — crops genetically modified to produce pharmaceuticals, for instance — go into production. The risk is enhanced by the licensing restrictions on genetically modified seeds that prevent independent research on their environmental impact. In effect, the GM seed industry is able to stifle research, even by agricultural scientists who are sympathetic to the technology.
"These crops close the circle on
the farmer's knowledge, finally eliminating, after
10,000 years, the farmer's role in the genetics
of agriculture. Genetically modified crops are
rigorously licensed forms of intellectual
property. Every seed is a binding contract with
stiff penalties attached. This represents the final
transfer of the collective farming wisdom of the
human race into corporate hands."


text:
About Us
Employee Benefits
At Oman Air, we offer a competitive total rewards package that few other companies match. These employment privileges are extended to your family members too.
Health and Life Benefits
Oman Air has an outstanding package of health and life benefits for employees and their families. We offer a variety of medical plans, life, disability, vision, as well as optional plans such as long term care, legal aid, and reimbursement accounts.
Savings and Retirement
Employees can take advantage of a number of financial benefits, profit sharing, and incentives to boost their work.
Oman Air extends travel privileges to our employees and their families to enjoy the ability to travel almost anywhere in the world on our flights. They can also take advantage of discounted travel on other airlines and enjoy special rates on hotels, car rentals, cruises and more.
Work and Life
We provide a variety of resources to help employees, and their families, meet their own business and personal life requirements.
Career Development
We encourage our employees to grow professionally, and receive the support and resources to reach their full potential.


text:
This water soluble adhesive is designed specifically for use with metal leaf. It possesses an extra-thick consistency that reduces running and allows the application of thick, even coats.
Milky white when wet, the adhesive becomes clear upon drying. It comes in a 2 oz. jar.
Milky white when wet, the adhesive becomes clear upon drying. It comes in a 2 oz. jar.
Ask a question about Extra Thick Metal Leaf Adhesive Ask a question about this product | See all questions & answers (3)
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I love this product, it's much easier to work with. The thin adhesive tends to run.
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I have some fine, pure copper powder. How do you mix the adhesive with the powder to put a leaf edge on wood furniture?- Asked by nancy on 25-Oct-13
This is not a medium to mix with powdered pigment. You need to mix it with a painting medium and brush it on.- Answered by MisterArt on 25-Oct-13
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We do not recommend this product for watercolor paper.- Answered by MisterArt on 27-Nov-12
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Preferred use: Executive portraits under time pressure and available light conditions, editorial, people, travel, candid portraits on location, weddings, theatrical and stage photography.
In still photography this high speed Planar lens is an excellent tool for portrait photography. Combined with a modern medium format camera featuring a quick return mirror, the photographer has unparalled control of his or her portrait taking situation. This is especially useful with executive portraits: These photos are often expected to show some of the executive's environment with unwanted detail blurred out by a large aperture, need to have high technical qualitiy to enable poster size enlargements, and have to be done under considerable time constraints, often in available light - the perfect task for the Planar 2/110 HFT PQ lens. Similar situations face the candid wedding photographer and the theatrical and stage performance photo specialist. On top of that the Planar 2/110 HFT PQ lens is a very impressive piece of "glass"!
|1 : 2
|f (mm)
|Ap. range
|2 - 16
|∞ to 0.8 m
|1290 g


text:
Even though you've probably heard We Are Young, One Foot and Carry On from Fun.'s upcoming album Some Nights, February 21st may still seem too far away. For yet another taste of the album, you can now hear clips of all the songs including the bonus track 'Out On The Town' exclusively on iTunes. Click HERE to listen now!
Which song from Some Nights are you most excited to hear in full?


text:
Fast Times (and Aesthetic Lines)
An exploration of the fastest-known-time (FKT) concept
Rob Krar soaks in the enormity of the Grand Canyon. Photo by Ken Etzel.
This article originally appeared in our March 2014 issue.
Say the phrase "fastest known time" or its abbreviation, "FKT," at a trail-runner gathering and watch the magic happen. Eyes sparkle, hands flutter and conversations settle on some wild FKT notion. Case in point, not long ago at a small dinner with friends, 23-year-old, Boulder, Colorado-based, pro mountain runner Dakota Jones waxed eloquent about an FKT outing on a route through the La Sal Mountains above Moab, Utah, he'd like to attempt. He raved about the route's trail-less nature, the height of its mountains, rugged talus slopes for which the La Sals are known and just how fast a talented human being could move over the terrain.
A fastest known time is the fastest reported time for an effort on a specific trail or route. This roughly corresponds to a race's course record, except that FKTs are usually solo or near-solo efforts. Longer FKTs are sub-divided into unsupported, self-supported and supported categories, delineating the degree of outside help someone receives, as well as male versus female FKTs. If you're familiar with Strava, the workout-tracking tool, then you know its FKT equivalent, the "King/Queen of the Mountain" award, which is given to the Strava user who has the fastest time on a particular route.
While the origin of the phrase "fastest known time" is unclear, the climbing and trail-running communities have been using it for a few decades. Peter Bakwin, 51, of Boulder, Colorado, is the keeper of the Fastest Known Time ProBoards, forums that document trail-running FKTs. If you've ever Googled a trail-running speed record, you've ended up in those forums.
Bakwin's interest in moving quickly through wild landscapes clicked in 1999, when he and his friend, Buzz Burrell, now 62, an accomplished mountain runner also of Boulder, attempted an FKT on the Colorado Trail, a 486-mile route from Durango to near Denver. Mid-route, Bakwin dropped with an injury but Burrell lowered the then-record from about 17 days to 11-and-a-half days. The following summer, the pair set a new John Muir Trail FKT. In addition to these and other personal FKT endeavors, Bakwin began keeping an FKT database.
"I like moving fast. I like to hear about others moving fast, and am inspired by their stories," says Bakwin. "I track known records, but people are also running fast backcountry routes that we don't know about." Bakwin says that he accepts FKT reports on an honor system, but recommends using photos, videos, independent verifiers and GPS devices to validate an FKT. "You put in a huge effort and trashed your body for the next six months," says Bakwin on the ProBoards. "You want people to believe what you say you did, right?"
In this article, we delve deep into the FKT phenomenon through the stories of seven significant, recent FKTs. We also discuss ethics—how to be good stewards as we recreate in wild places—and some more adventure-run routes everyone can enjoy.


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>> Hotels near Satluj Club
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Hotels near Satluj Club, Ludhiana
If you are planning a vacation in Ludhiana, then you must go visit Satluj Club. It is an intrinsic part of the socio-cultural landscape and hence, offers an insightful peek into life, as it exists in Ludhiana . Read more
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- Hotel Kohinoor Palace, Ludhiana (6.0 km from Satluj Club) Book before 7 days and save 25% on each night
- Radisson Blu Hotel MBD, Ludhiana (6.5 km from Satluj Club) Book before 7 days and save 15% on each night
- Hyatt Regency Ludhiana, Ludhiana (1338.9 km from Satluj Club) Book before 3 days and save 15% on each night
We have handpicked the Best 9 hotels near Satluj Club, Ludhiana, See all 160 hotels
Nearest Luxury Hotels
Luxury Hotels near Satluj Club, Ludhiana
Park Plaza Ludhiana - A Sarovar Hotel
Bhai Bala Chowk, Ludhiana
Bhai Bala Chowk, Ludhiana
|4.2 (Based on 12 Reviews)Excellent
|1.4 km from Satluj Club
Rs. 5,850
Per Room Per Night
Radisson Blu Hotel MBD
Ferozepur Road, Ludhiana
Ferozepur Road, Ludhiana
|6.5 km from Satluj Club
Rs. 5,149
Rs. 4,474
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Book before 7 days and save 15% on each night
Hyatt Regency Ludhiana
Ferozepur Road, Ludhiana
Ferozepur Road, Ludhiana
|5.0 (Based on 1 Reviews)Superb
|1338.9 km from Satluj Club
Rs. 6,180
Rs. 5,371
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Book before 3 days and save 15% on each night
Nearest Value for Money Hotels
Value for Money Hotels near Satluj Club, Ludhiana
The Taksonz
Clock Tower Road, Ludhiana
Clock Tower Road, Ludhiana
|0.8 km from Satluj Club
Rs. 2,451
Per Room Per Night
Hotel Heaven
|0.9 km from Satluj Club
Rs. 1,333
Per Room Per Night
City Heart Sarovar Portico - A Sarovar Hotel
Bhadur House, Ludhiana
Bhadur House, Ludhiana
|1.0 km from Satluj Club
Rs. 3,977
Per Room Per Night
Nearest Budget Hotels
Budget Hotels near Satluj Club, Ludhiana
President Tower Hotel
Bhadur House, Ludhiana
Bhadur House, Ludhiana
|0.7 km from Satluj Club
Rs. 1,188
Per Room Per Night
Hotel Dhawan
Near Railway Station, Ludhiana
Near Railway Station, Ludhiana
|0.7 km from Satluj Club
Rs. 1,687
Per Room Per Night
Hotel 9 Keys
Near Railway Station, Ludhiana
Near Railway Station, Ludhiana
|0.7 km from Satluj Club
Rs. 1,563
Per Room Per Night
Satluj Club, LudhianaA visit to Satluj Club can also be combined with other tourist attractions across the city. With its delectable cuisines, and opportunities to explore the surrounding areas, Ludhiana is perfectly poised to offer an experience that is both, authentic as well as unique! There are many ideal locations to visit in and around this wonderful city, with prominent local landmarks and favourable restaurants being just a few examples. Make a trip to Ludhiana and its exciting places of interest to enjoy a memorable vacation. A visit to Satluj Club will give you a greater insight into the various cultures and traditions of Ludhiana .
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- Hotels with Travel Counter


text:
Aside from the drama they create, The Kardashians are best known for their hip and edgy clothing boutique chain, called D-A-S-H, as well as their impeccable makeup. These ladies are nothing if not well groomed.
Glamour.com recently clued readers in as to the best way to score similarly impeccable eye makeup.
All three of the lovely ladies attended the Beach Bunny Swimwear runway show, and they seemed to have employed similar when it comes to eye makeup, according to the news provider.
Kourtney's look was the least intense of the three, and Khloe rocked the most dramatic style, the news source reports. All of them paired dark eyeliner with smudgy gray or black eyeshadow and sported long, thick eyelashes.
For a similar look, apply a liquid liner to your top and bottom lashes, angling the applicator as close to your lash line as possible. Next, sweep a dark gray shadow across your upper lid, toward the outer corners of your eyes.
Finally, apply an acrylic-based mascara like blinc tubing mascara to your lashes for a look that will last all night without fading or clumping.


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Small School Districts Have Salary Problems
To The Reader's Forum:
A recent reader wanted to make the case that the superintendent of the Jamestown schools, making $165,000, is overpaid for a district of 5,100 students? A quick check of both enrollments and superintendent salaries around this area shows the real problem isn't in Jamestown, but with smaller districts.
Combined, the enrollment of Ripley, Westfield, Chautauqua Lake, Clymer, Sherman, Brocton, Bemus Point, and Frewsburg, totals approximately the same as the Jamestown district.
Also combined, however, the total pay for those district's superintendents adds up to roughly $974,000. Ripley, in particular, with 354 students, had a superintendent salary last year of $127,308!
The problem isn't with large districts such as Jamestown, struggling to educate a very high-need population. The problem lies with small districts which need to merge and share services. Until such mergers take place, both locally and state-wide, New York will continue to spend in a irresponsible manner on education.
Barbara Williams


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American Red Ale
American Red Ale, also called American Amber Ale, is a richly flavored, sweet, hoppy beer popular on the West Coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.
History of American Red Ale
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter AAA) a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.
Red Tail was and is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy.
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.
R P Davis 15:48, 13 September 2008 (CDT)
Types of American Red Ale
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This Imperial Red Ale style is often indistinguishable from an American IPA except that it might feature a sweeter malt character than the typical IPA.
Brewing American Red Ale
First and foremost, AAA is an American beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based.
MALT Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.
HOPS As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).
YEAST A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable.
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:
- Color from light red to deep copper, stopping just short of brown.
- Firm to emphatic crystal-malt character
- Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense
- OG 1.045 - 1.065, finishing dry.
R P Davis 16:11, 13 September 2008 (CDT)
Competition Styles
Both the BJCP and the GABF recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an Imperial version.
BJCP Style Guidelines
American Amber Ale
GABF Style Listings
American Style Amber/Red Ale
|American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.
Imperial or Double Red Ale
|Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it's balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.


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"That's because the additional heating from this new form of energy would displace the burning of fossil fuels and thus avoid not just the resultant heat output but more importantly CO2 emissions."
Remember first that the CO2 emissions from all of human activity amount to barely over 3 percent of the daily total. So it's not a given that one form of pollution would exactly counterbalance the other one. Especially since we would most likely be tempted to overcompensate, having found this supposedly unbounded source of energy.
And, the energy we bring down as some magical concentrated beams of microwaves, or whatever form it takes, will eventually become waste heat. (Assuming it doesn't wreak havoc just by being beamed down through the atmosphere.) Energy cannot be destroyed. So there will indeed be a heating effect, even if this other heating phenomenon is not in today's popular "global warming argot."
"Interestingly this scenario is exactly what would happen if we planted lots of solar panels and/or wind turbines on earth itself (the area required to provide all our energy needs is actually very small)."
I'm not so sure the effects are the same. If we plant solar panels here, we are not importing more energy from outside, and we are depriving some amount of the earth's surface from that energy. So some amount of plant and animal life will be impacted, not to mention winds and other natural phenomena. Importing the solar energy from outside, instead, does not theoretically deprive these other natural systems from that energy.
I don't see these as identical effects. Also, importantly I think, ALL of these effects are "small," at least until now. INCLUDING the human contribution of the daily total CO2 output into the ecosystem. Yet, that doesn't stop anyone from accepting that the human contribution is already irreperably catastrophic, right?


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How to Secure the Right Agency Model for Your Company
April 28, 2011
Bruno Gralpois, head of Relationship Marketing & CRM, Clearwire Corporation, and chair, ANA Agency Relations Committee, West Coast Chapter, drew upon highlights from his book, Agency Mania, to provide methods and best practices for finding the right agency model for organizations.
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