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FILMSTUD 116: International Documentary (FILMSTUD 316)
Historical, aesthetic, and formal developments of documentary through nonfiction films in Europe, Asia, Latin America, and Africa.
Last offered: Autumn 2018 | UG Reqs: GER:DB-Hum, WAY-A-II, WAY-ED
FILMSTUD 133: Contemporary Chinese Auteurs (FILMSTUD 333)
New film cultures and movements in Taiwan, Hong Kong, and mainland China in the 80s. Key directors including Jia Zhangke, Wu Wenguang, Tsai Ming-liang, Hou Hsiao-hsien, Wong Kar-wai, Ann Hui. Topics include national cinema in the age of globalization, the evolving parameters of art cinema, and authorship.
Last offered: Spring 2013 | UG Reqs: GER:DB-Hum, WAY-A-II
FILMSTUD 140: Film Aesthetics: Editing (FILMSTUD 340)
Practical and theoretical approaches to editing and montage. The role of editing in film meaning, and cognitive and emotional impact on the viewer. Developments in the history and theory of cinema including continuity system, Soviet montage, French new wave, postwar and American avant garde. Aesthetic functions, spectatorial effects, and ideological implications of montage. Film makers include Eisenstein, Godard, and Conner.
| UG Reqs: GER:DB-Hum
FILMSTUD 145: Politics and Aesthetics in East European Cinema (FILMSTUD 345)
From 1945 to the mid-80s, emphasizing Polish, Hungarian, Czech, Slovak, and Yugoslav contexts. The relationship between art and politics; postwar establishment of film industries; and emergence of national film movements such as the Polish school, Czech new wave, and new Yugoslav film. Thematic and aesthetic preoccupations of filmmakers such as Wajda, Jancso, Forman, and Kusturica.
Last offered: Autumn 2013 | UG Reqs: GER:DB-Hum, WAY-A-II
FILMSTUD 150: Cinema and the City (FILMSTUD 350)
Utopian built environments of vast perceptual and experiential richness in the cinema and city. Changing understandings of urban space in film. The cinematic city as an arena of social control, social liberation, collective memory, and complex experience. Films from international narrative traditions, industrial films, experimental cinema, documentaries, and musical sequences. Recommended: 4 or equivalent.
Last offered: Winter 2009 | UG Reqs: GER:DB-Hum, GER:EC-GlobalCom
FILMSTUD 164A: Technology and the Visual Imagination (ARTHIST 164A, ARTHIST 364A, FILMSTUD 364A)
An exploration of the dynamic relationship between technology and the ways we see and represent the world. The course examines technologies from the Renaissance through the present day, from telescopes and microscopes to digital detectors, that have changed and enhanced our visual capabilities as well as shaped how we imagine the world. We also consider how these technologies influenced and inspired the work of artists. Special attention is paid to how different technologies such as linear perspective, photography, cinema, and computer screens translate the visual experience into a representation; the automation of vision; and the intersection of technology with conceptions of time and space.
Last offered: Winter 2016 | UG Reqs: GER:DB-Hum, WAY-A-II
FILMSTUD 165A: Fashion Shows: From Lady Godiva to Lady Gaga (ARTHIST 165A, ARTHIST 365A, FILMSTUD 365A)
The complex and interdependent relationship between fashion and art. Topics include: the ways in which artists have used fashion in different art forms as a means to convey social status, identity, and other attributes of the wearer; the interplay between fashion designers and various art movements, especially in the 20th century; the place of prints, photography, and the Internet in fashion, in particular how different media shape how clothes are seen and perceived. Texts by Thorstein Veblen, Roland Barthes, Dick Hebdige, and other theorists of fashion.
Last offered: Winter 2014 | UG Reqs: GER:DB-Hum, WAY-A-II
FRENCH 120: Coffee and Cigarettes: The Making of French Intellectual Culture
Examines a quintessential French figure "l'intellectuel" from a long-term historical perspective. We will observe how this figure was shaped over time by such other cultural types as the writer, the artist, the historian, the philosopher, and the moralist. Proceeding in counter-chronological order, from the late 20th to the 16th century, we will read a collection of classic French works. As this course is a gateway for French studies, special emphasis will be placed on oral proficiency. Taught in French; readings in French.
Terms: Aut | Units: 4-5 | UG Reqs: GER:DB-Hum, WAY-A-II
Instructors: Edmondson, C. (PI)
2019-2020 Autumn
4-5 units |
UG Reqs: GER:DB-Hum, WAY-A-II |
Class #
Section 01 |
Grading: Letter or Credit/No Credit |
| Students enrolled: 4
09/23/2019 - 12/06/2019 Mon, Wed 10:30 AM - 11:50 AM at 240-202 with Edmondson, C. (PI)
Exam Date/Time: 2019-12-09 3:30pm - 6:30pm (Exam Schedule)
Instructors: Edmondson, C. (PI)
FRENCH 130: Introduction to Medieval and Renaissance French Literature
This introduction to classic French texts from the twelfth to the sixteenth century investigates the birth of a national literature. Ranging from epic adventures to sublime poetry to obscene comedy, these works shaped modern understandings of love, duty, gender, otherness, and the self. These literary landmarks allow us to analyze past cultures dramatically different than our own while reflecting on their lessons for the present. Students will learn to read texts closely, examine their historical contexts from the Crusades to the Wars of Religion, and situate them alongside visual artworks and music from the time. All readings, discussions and writing assignments will be in French. Prerequisite: FRENLANG 124 or permission of instructor. This course fulfills the Writing in the Major (WIM) requirement.
Terms: Aut | Units: 4 | UG Reqs: GER:DB-Hum, WAY-A-II
Instructors: Pesic, A. (PI)
2019-2020 Autumn
4 units |
UG Reqs: GER:DB-Hum, WAY-A-II |
Class #
Section 01 |
Grading: Letter (ABCD/NP) |
| Students enrolled: 5
09/23/2019 - 12/06/2019 Tue, Thu 3:00 PM - 4:20 PM at 50-51P with Pesic, A. (PI)
Instructors: Pesic, A. (PI)
FRENCH 131: Absolutism, Enlightenment, and Revolution in 17th- and 18th-Century France
The literature, culture, and politics of France from Louis XIV to Olympe de Gouges. How this period produced the political and philosophical foundations of modernity. Readings may include Corneille, Molière, Racine, Lafayette, Voltaire, Diderot, Rousseau, Beaumarchais, and Gouges. Taught in French. Prerequisite: FRENLANG 124 or consent of instructor.
Terms: Win | Units: 4 | UG Reqs: GER:DB-Hum, WAY-A-II, WAY-SI
Instructors: Edmondson, C. (PI)
2019-2020 Winter
4 units |
UG Reqs: GER:DB-Hum, WAY-A-II, WAY-SI |
Class #
Section 01 |
Grading: Letter or Credit/No Credit |
| Students enrolled: 8
01/06/2020 - 03/13/2020 Tue, Thu 10:30 AM - 11:50 AM at 50-52H with Edmondson, C. (PI)
Exam Date/Time: 2020-03-19 3:30pm - 6:30pm (Exam Schedule)
Instructors: Edmondson, C. (PI)
Filter Results:


text:
- Track Order
- Shipping flat rate of only $9.99
CHECKOUT 0 Items $0.00
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Australia's BIGGEST Weddings & Party Sale STARTS NOW! Hurry, while stock lasts! >Shop Now
8th Birthday Party Favour Circle Stickers - (Set of 35) - Custom Printed
Our Price $6.99 Normally: $10.99 (Save 36%)
Have you checked out our personalised wedding & party supplies? Make it special with the gorgeous customised invitations, decorations & favours. Shop here.
Treat your guest's in style with these fun personalised monogrammed 8th circle stickers.
Features & facts:
- These 8th stickers are personalised just for you - you let us know what text you want us to print and we will create you a unique and stylish bomboniere sticker that will wow your guests.
- Our stickers measure 3.5cm for a small circle (set of 35) or upgrade to 4.5cm diameter for a large circle (set of 24) - perfect to put on a lollipop, a party bag, stick back to back on a lollipop stick as a food pick or cupcake topper, or simply as a really fun label for your party loot and treats.
- On the sticker you have two lines of text:
- Text Line 1 (Name): 14 Characters max
- Text Line 2 (Date): 14 Characters max
- Note that "8th" does not change.
- You choose the pattern and colour that best suits your theme.

subset: commoncrawl


text:
Domingo Pocket Square Gold Co
$ 59.00
$ 19.00
Crafted from the finest silk, Calibre pocket squares add the perfect finishing touch to your smart ensemble.
- 100% Silk
- 33cm x 33cm
- Hand stitched rolled edges
- Made in Italy
Shipping & Returns
Free Standard Delivery on all orders within Australia.
Estimated Delivery Times (business days): Melb metro: 2-3 days. Syd & Adel metro: 2-4 days. Bris & Hobart metro: 3-5 days. Perth metro: 5-7 days
$18 Express Delivery within Australia
Estimated Delivery Times: 1-2 business days to metro capital cities
For more delivery options and full terms & conditions click here
To purchase instore click here for store information.
Calibre takes pride in the quality of our products and we want you to be happy with your purchase. If something's not right, please let us know and we will assist you with a refund or exchange.
Have Questions?
Please call or email us on:
61 3 8689 0801


text:
Imipenem and Cilastatin Sodium Injection
(i mi pen' em) (sye la stat' in)
WHY is this medicine prescribed?
Your doctor has ordered imipenem and cilastatin, an antibiotic, to help treat your infection. The drug will be either injected into a large muscle (such as your buttock or thigh) or added to an intravenous fluid that will drip through a needle or catheter placed in your vein for about 30 minutes, two to four times a day.
The combination of imipenem and cilastatin eliminates bacteria that cause many kinds of infections, including pneumonia and gynecological, skin, stomach, blood, bone, joint, urinary tract, and heart valve infections. This medication is sometimes prescribed for other uses; ask your doctor or pharmacist for more information.
Your health care provider (doctor, nurse, or pharmacist) may measure the effectiveness and side effects of your treatment using laboratory tests and physical examinations. It is important to keep all appointments with your doctor and the laboratory. The length of treatment depends on how your infection and symptoms respond to the medication.
What SPECIAL PRECAUTIONS should I follow?
Before administering imipenem and cilastatin,
- tell your doctor and pharmacist if you are allergic to imipenem, penicillin, cephalosporins [e.g., cefaclor (Ceclor), cefadroxil (Duricef), and cephalexin (Keflex)], or any other drugs.
- tell your doctor and pharmacist what prescription and nonprescription medications you are taking, especially antibiotics and vitamins.
- tell your doctor if you have or have ever had seizures; a brain injury; kidney, liver, or gastrointestinal disease (especially colitis); or asthma.
- tell your doctor if you are pregnant, plan to become pregnant, or are breast-feeding. If you become pregnant while taking imipenem and cilastatin, call your doctor.
- if you have diabetes and regularly check your urine for sugar, use Clinistix or TesTape. Do not use Clinitest tablets because this drug may cause false positive results.
HOW should this medicine be used?
Before you administer imipenem and cilastatin, look at the solution closely. It should be clear and free of floating material. Gently squeeze the bag or observe the solution container to make sure there are no leaks. Do not use the solution if it is discolored, if it contains particles, or if the bag or container leaks. Use a new solution, but show the damaged one to your health care provider.
It is important that you use your medication exactly as directed. Do not stop your therapy on your own for any reason because your infection could worsen and result in hospitalization. Do not change your dosing schedule without talking to your health care provider. Your health care provider may tell you to stop your infusion if you have a mechanical problem (such as a blockage in the tubing, needle, or catheter); if you have to stop an infusion, call your health care provider immediately so your therapy can continue.
What SIDE EFFECTS can this medicine cause?
Imipenem and cilastatin may cause side effects. If you are administering imipenem and cilastatin into a muscle, it probably will be mixed with lidocaine (Xylocaine) to reduce pain at the injection site. Tell your health care provider if any of these symptoms are severe or do not go away:
- upset stomach
- vomiting
- stomach pain
If you experience any of the following symptoms, call your health care provider immediately:
- diarrhea
- rash
- itching
- fever
- chills
- facial swelling
- wheezing
- difficulty breathing
- unusual bleeding or bruising
- decreased urination
- dizziness
- confusion
- seizures
- sore mouth or throat
If you experience a serious side effect, you or your doctor may send a report to the Food and Drug Administration's (FDA) MedWatch Adverse Event Reporting program online [at Web Site] or by phone [1-800-332-1088].
What should I know about STORAGE and DISPOSAL of this medication?
- Your health care provider probably will give you a several-day supply of imipenem and cilastatin at a time. If you are receiving imipenem and cilastatin intravenously (in your vein), you probably will be told to store it in the refrigerator.
- Take your next dose from the refrigerator 1 hour before using it; place it in a clean, dry area to allow it to warm to room temperature.
If you are receiving imipenem and cilastatin intramuscularly (in your muscle), your health care provider will tell you how to store it properly.
Store your medication only as directed. Make sure you understand what you need to store your medication properly.
Keep your supplies in a clean, dry place when you are not using them, and keep all medications and supplies out of reach of children. Your health care provider will tell you how to throw away used needles, syringes, tubing, and containers to avoid accidental injury.
What should I do in case of OVERDOSE?
In case of overdose, call your local poison control center at 1-800-222-1222. If the victim has collapsed or is not breathing, call local emergency services at 911.
If you are receiving imipenem and cilastatin in your vein or under your skin, you need to know the symptoms of a catheter-related infection (an infection where the needle enters your vein or skin). If you experience any of these effects near your intravenous catheter, tell your health care provider as soon as possible:
- tenderness
- warmth
- irritation
- drainage
- redness
- swelling
- pain
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.


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Fukagawa Arita cream and sugar. Marked Made in Japan hand painted.Very beautiful silver trim and design of wheat. Mint condition.
$3.00 plus shipping
$3.00 plus shipping
Franciscan Bird N Hand Creamer. Marked Franciscan Japan. Mint condition.
$3.00 each plus shipping
$3.00 each plus shipping
Franciscan Bird N Hand cup and saucer. Marked Franciscan Japan. Saucers have slight crazing on bottom.
Noritake cup and saucer, Candice pattern. Marked Noritake Ireland. Mint condition.
Haviland Limoges France vase. Titled Marie-Louise. Vase is 6 1/2" tall and 4" round, comes with wooden display stand. Marked Haviland France. signed and dated 10.25.76 by artist Suchiolr Haviland. May not be exact signature of artists first name. You buy it and figure it out. He writes like a doctor.
Noritake Guenevere creamer. Marked Noritake Japan. Mint condition.
Noritake Guenevere gravy boat. Marked Noritake Japan. Bowl has attached underplate. 8 1/2" long x 6" wide x 3" tall. Mint condition. Very nice piece to add or for replacement.
$2.00 plus shipping
$2.00 plus shipping
Royal Crown Mardi Gras sugar bowl with lid. Marked Royal Crown Japan. Bowl is 5" tall x 3" dia. Bowl has one small chip in it, just barely noticeable.
Anchor Hocking Fire King cup and saucer. Marked Anchor Hocking Fire King Made in USA. Flower pattern. Mint Condition. Came in oatmeal in the 50"s.
Anchor hocking Fire King cup and saucers. Corn Flower pattern. Came in oatmeal boxes in the 50"s. Marked Anchor Hocking Fire King. Mint Condition. Remember $12.00 gets you one cup and six saucers.
$2.00 plus shipping
$2.00 plus shipping
Universal coffee cup and saucer, Ballerina pattern. Marked Universal Union Made in The USA. I was going to throw this away and saw the Union Made in the USA and knew it had to be old. Probably rare, to be union made. Mint condition.
Japanese Vase and Lidded Urn. Marked made in Japan. Both are 8" tall by 5" dia. Handpainted flowers and butterflys on china. Mint condition and a real beautiful set. Heirloom quality.
Porceline rice bowl with lid. Bowl is 4" tall x 6" dia. beautiful handpainted bowl. Unique because the bowl is footed and the lid is footed also. The lid can be removed and flipped and becomes smaller bowl. Probably was used to serve rice then the lid was removed for something else to be served on.
Haviland Limogese serving bowl. Bowl is 10" long, 9" wide, 5" high. Marked Haviland limoges HCL. Has one small ship on bottom. Can't be seen unless you turn it upside down. Beautiful flower pattern.
Bavaria Cream and Sugar. Each bowl is 4" long x 3" wide x 4" tall. Mint condition. Pictures don't do Justice to their beauty. bowls are marked Favorite Bavaria.
Caleca Tea set. Marked Caleca Handpainted in Italy. Beautiful set. Mint condition except one small repairable chip on sugar bowl. A little blue paint will fix it right up. Only paint is chipped.
Porcelain box of Victorian Girl. 6" tall x 4" wide. Marked with symbol I don't recognize and made in Japan. Mint condition.
Beautiful Porcelain Bud Vase. Vase is 7" tall x 5" wide. Marked with a circle Y made in Japan. Vase leans slightly to the right. Was like this from manufacturer. Otherwise in mint condition.


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Hitler? Or merely Berlusconi?
Hitler? Or merely Berlusconi?
He is moving the goalposts, he is a one man Overton Window, he is playing games with the other guys in the race, he is breaking through the political news and taking over the daily social media chit chat beyond the partisan media, he is making world leaders react to him......
did you tronc today?
Thought that was interesting, not that it would make the slightest difference as Trumpism seems all about pop, not statsOriginally Posted by http://www.lrb.co.uk/v37/n20/deborah-friedell/tycooniest
Ahaha, that reminds me of a similar story about some ghastly Australian woman who inherited a multi-billion-dollar mining corporation and loves banging on about how poor people are only poor because they're lazy. The article gave the estimated value of the company when she'd inherited it and the slightly greater value it has now - I worked out that it had actually depreciated in value while she'd owned it, taking inflation into account. I'll post it here if I can find it...
Last edited by Mr. Tea; 09-12-2015 at 12:46 PM.
Originally Posted by woops
That's Gina Rinehart
She keeps plotting to take over fairfax media, the rival to Murdoch's Australian newspapers
Excellent, thanks Luke.
Originally Posted by woops
Originally Posted by woops
As awful as Trump is (and he is), its sort of fascinating being alive at a time like this, if you're lucky enough to (at least feel like) an observer alone. The distortions of reality wrought by the media and latterly the internet are extraordinary. America seems like the hub of the madness, perhaps because it dove headfirst into the media machine first?
This is an interesting article from September. The bit I remember now is the irony of Fox news laying the groundwork for Trump for years and now being terrified of him because he openly defies them.
is the host of the uk version of the apprentice the same as trump? do people in scotland like trump? is this boris guy from uk politics like trump? is this like berlusconi?
did you tronc today?
And Scotland is generally to the left of England politically so I think you'd had to go a very long way to find a Scot with anything good to say about him.
Alan Sugar is (I believe) actually a self-made man, in distinct contrast to Trump. He's kind of a dick but is obviously not stupid and doesn't come out with wilfully outrageous claptrap, that I'm aware of anyway.
Edit: Bozza on Trumpy-poos.
Originally Posted by woops
edit: what's up with the soundcloud embed? do they not allow it now?
Last edited by Leo; 16-12-2015 at 09:26 PM.


text:
1 pound sugar snap peas
Toasted sesame oil
Black sesame seeds
Kosher salt to taste
Remove and discard the stem end and the string from each pod. Heat the sesame oil over medium heat. Add the sugar snap peas and cook for about 3 – 5 minutes. Add the kosher salt and black sesame seeds. Serve warm or at room temperature.


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NEWS- Two parties: Debate follows tragic deaths
Since July 16, 2002, when 16-year-old Brittany Hope Bishop perished as a passenger in what police termed an alcohol-related accident on Earlysville Road, several Central Virginia students have died in similar car crashes.
In the wake of two recent parties where underage drinking took place, debate has raged from coffeehouses to county meetings. But in the recent death of 17-year-old Nolan Jenkins following one of those parties, the tragic connection to Bishop has yet to take center stage.
The Hook has learned that the party Jenkins left shortly before his death– and where police later charged 11 minors with underage alcohol possession– took place on an Ash Lawn-area farm belonging to Brittany's grandfather, Earl Bishop.
Efforts to reach the elder Bishop, whose address is listed in Quinque, were unsuccessful, and calls to her parents, who established an alcohol-safety foundation in their late daughter's honor, were not returned.
Police have declined to say exactly how they found the party on Bishop Hill Road off the James Monroe Parkway, other than reading from a police report that "information" at the crash site led them to it.
Jenkins, traveling alone and not wearing a seat belt, was ejected from the car in the single-vehicle accident, reported at 9:47pm on May 19, according to Lt. Greg Jenkins of the Albemarle County Police. Jenkins is not related to the victim.
Speed and alcohol have been listed as probable factors in the crash, but neither the police nor the state medical examiner's office in Richmond would release Jenkins' blood alcohol content.
Ironically, the Bishop family created a program designed to prevent exactly this kind of accident.
In the wake of Brittany's death, her parents, Kellie and Beau Bishop, established a foundation that offers rides to any adolescent who's been drinking. The BRITT program– Beats Risking It, Take a Taxi– began in November 2002. BRITT is so highly respected that a team of students chosen by the Charlottesville Albemarle Community Foundation named it top charity the year after its founding, an honor that netted a $10,000 grant from the Foundation.
The money provides imprinted keychains offering free Yellow Cab taxi rides to alcohol-impaired adolescents. BRITT has provided hundreds of rides, according to Georgie, a Yellow Cab office manager who didn't want her last name published.
"You have to give your name, a phone number, age, and what school you attend," Georgie says, but she adds that the information is required only to keep people from abusing the service and is not shared with police. Mostly the rides are used by city kids, but Yellow Cab has transported students to county homes, Georgie says, noting that the company gets one or two BRITT calls a week.
Charlottesville High School grads Aaron Zentgraf and Ross Pickering didn't use BRITT on June 5, 2003, and they died when their car crashed on their way home from a party. Nor did Jenkins when he left the Bishop farm in a 2003 Nissan Xterra later found on its roof along the Thomas Jefferson Parkway.
The 54-acre farm on Bishop Hill Road, just past Ash Lawn-Highland, is unoccupied, say police, except for some dogs kept there. Surrounded by other farms, the Bishop house stands alone about 300 yards from the road.
Neighbor Peter Gudaitis heard nothing unusual from the farm across the road from his house on the night of the party.
"If I'd owned a place like that when I was 18, I'd have been back there," says Gudaitis. Since the accident, he says, the gate at the driveway has been kept shut.
Seventeen-year old Jenkins was a lacrosse player, and police say 11 of 19 partygoers– all minors– were arrested, but they decline to say whether Bishop's brother, also a lacrosse player, was present. Nor will they say whether adults will be charged. The matter is still under investigation by the commonwealth attorney's office.
After the accident, Albemarle High principal Matt Haas asked all athletes who'd broken training rules– which prohibit the consumption of alcohol and drugs– to step forward. The AHS team ended up withdrawing from post-season competition after Jenkins' death, which prompted some parents to ask whether any lacrosse players had attended the party.
"One of the concerns I hear from the community is, are we singling out athletes?" says School Board member Brian Wheeler. "Should we have student conduct policies that treat all students the same?"
The June 8 Albemarle School Board agenda contains a discussion of the student conduct code, and Wheeler says the board will explore whether to take a stronger look at off-grounds conduct– or go the other way. Even before the latest rash of teen drinking arrests, Wheeler had proposed an athletics advisory council.
One obstacle to school repercussions for off-grounds drinking: "The state doesn't give police the authority to tell us if a student commits a misdemeanor," Wheeler says. Schools are notified only if a student commits a felony.
"It's a tragedy we wish wouldn't happen," Wheeler says. "We have a pattern of tragic accidents. It says to me we need to do something different."
Albemarle School Board Chair Sue Friedman says the board is required to review every policy every five years. On the issue of enforcing rules at non-school functions, "I've been hearing all over the map from A to Z," she says. "I think it needs to be a thoughtful discussion that takes time. We will not be making a decision Thursday."
Despite the tragedies, some parents think police may be over-reacting, especially when talk turns to what was a different kind of event, certainly one without a horrific outcome: the May 28 parent-attended post-prom party for Western Albemarle High students near Crozet.
There, the 5:30am police raid and the arrests of 16 Western Albemarle students set off a wave of controversy sparked by allegations that many students had to be awakened before being arrested. Later, coaches asked all athletes– in the midst of post-season tournaments– to sign a statement that they had not broken training rules, and about 30 students were dropped from teams, including six starters on the boys' soccer team.
Several parents have contacted the Hook to say that Tom and Lucy Goeke, who hosted the post-prom event, had made efforts to prevent alcohol consumption. At press time, no charges had been filed against the Goekes, and the matter is still in the hands of the commonwealth's attorney, according to police.
"The real danger is drinking and driving– not drinking," says parent Claudia Sencer.
That danger compels some parents to host teen parties. In the area's most notorious case, George and Lisa Robinson attempted to forestall their son's stated intention to drink by throwing a pool party themselves that included alcohol– but not letting anyone leave. The August 19, 2002, event– one month after Brittany Bishop's death– so riled Judge Dwight Robinson that he branded the Robinsons "a danger to the community" and handed the couple an eight-year jail sentence.
The Robinsons have appealed all the way to the Supreme Court of Virginia– and they're still waiting for a decision.
"I think it's really sad," Sencer says of the recent Crozet arrests. "Those people did everything they possibly could" to keep the teens from drinking. "You do that, and you're still targeted," she says.
Sencer believes the police response was heavy-handed. "They weren't partying," she says. "Everyone was asleep. There's responding to a problem and there's creating a problem. This is creating a problem."
Sencer is the mother of a senior at Tandem, and she says no parent at that school was willing to host a graduation party. "No one was willing to take the risk," she says. "I think the community needs to ask the police what they're doing."
In part, Sencer blames the age-21 drinking law. "We tell children that 18-year-old males have to register and they're old enough to fight," she says. "They can be tried as adults." With alcohol, she says, it's a mixed message. "It becomes forbidden fruit. The whole binge generation grew out of that."
Teen drinking is an issue with which Kathy Zentgraf continues to grapple since the death of her son.
"You can say anything you want to kids, but a lesson has to be attached, and every lesson has to be personal," she says.
Neither a drinking age of 21, nor the deaths of their peers seem to slake teen appetites for beer,


text:
Guardianship Ad Litem Certification
(for attorneys only)
Steps for Certification
The following information outlines the process to become eligible to be appointed an attorney ad litem in Texas Courts under Tex. Estates Code §1054.201.*
You must complete a State Bar-approved training course for guardianship ad litem. Search for a class in our CLE database: you may also complete approved self-study tapes and DVDs.
Once your approved training has been completed, download and print out the appropriate affidavit below:
MCLE Affidavit for General CLE Course [PDF]
MCLE Affidavit for DVD/Videotaped Self-Study Course [PDF]
Complete and mail your affidavit, including a $25 processing fee, to the MCLE department (see address below). Faxed copies of affidavit will not be processed.
Once we receive your affidavit and $25 fee, we will add you to our database of lawyers and mail you your certificate.
You will be certified for an initial two (2) year period. Once you have been certified for two (2) consecutive two year periods, you will then be certified for four (4) years.*
Guardianship Ad Litem Database
Certified Guardianship Ad Litem Attorneys: Please use this database to search for a certified ad litem attorney.
What training courses qualify for Guardianship Certification?
Are there self-study tapes/DVDs available for completing the training?
Is Guardianship
certification a function of MCLE?
The MCLE Department keeps records of certified attorneys but certification is not a function of the MCLE program. Ad litem certification training is approved for MCLE credit and can be used toward MCLE compliance.
How long is the
certification period?
The initial certification period is two-year period beginning on the date of issuance of the certificate. An attorney can receive a four-year certificate once he/she has been certified for two consecutive two-year terms.
What training courses
qualify for Guardianship Certification?
Approved training courses meet the requirement outlined in Tex. Govt. Code §81.114. Sponsors of training courses should request review and approved by writing to the Director of MCLE.
Are there self-study
tapes/DVDs available for completing the training?
Yes. You can check with your local county bar association or visit TexasBarCLE to access courses.
Can an attorney fax an affidavit
of completion to receive a certificate?
No. The State Bar requires an original signature on the affidavit and a $25 processing fee.
Contact Us
If you still have questions after certification or renewal, please contact us.
State Bar of Texas
MCLE Department
P.O. Box 13007
Austin, Texas 78711-3007
800.204-2222 (ext. 1806)


text:
Dreamland mini tealight holder
Dreamland porcelain tealight
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Product Description
A delicately pierced ivory white handmade porcelain tealight. Thrown on the potter's wheel and then pierced so that the light flickers through the tiny holes in the porcelain this Dreamland tealight is then high fired to 1260 degrees. This makes the porcelain become translucent when lit from within, giving a soft amber glow and the throwing lines become clearly visible. Made from: Ivory white porcelain, pierced and then clear glazed and high fired to 1260 degrees. Dishwasher safe. Dimensions: H6 x D6cm approx Please note that as all the work is lovingly hand made in London by Anna and her small team, it can take up to 28 days to deliver your order, but it is usually quicker. If you need something urgently please get in touch and we can let you know if what you want is immediately available or needs to be made for you. We appreciate your patience!
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Eric Jaffe
Eric Jaffe is the former New York bureau chief for CityLab. He is the author of A Curious Madness and The King's Best Highway.
Another day, another strange saga from the small city of Troy, Michigan. Late last year local officials turned down $8.5 million in free federal money for a transit center. (City council members eventually approved a scaled-back project.) Weeks later news emerged that the city's tea party mayor, Janice Daniels, made an anti-gay comment in public, again.
Now we learn that it took a book-burning campaign to save the city's library. Well, kind of.
After the recession hit, Troy, like so many municipalities, made some major cuts to its public spending. One unfortunate victim of the budget line was the Troy Public Library. In 2009, the Troy library was named a top ten facility for its population class (under 50,000). By February 2010, Troy residents had voted down a tax increase that would have saved its funding.
In November of that year residents defeated yet another proposal to maintain funding for the library. The building was given just enough money to function as a storage facility until the operation shut down. They even set a closing date: June 30, 2011.
Strange thing is, when the people of Troy were asked outside the ballot booth whether they'd be willing to pay for their library, they overwhelmingly said they yes. According to one survey, 72 percent of Troy residents wanted to keep the library's funding level or even increase it [PDF]. Only 20 percent wanted its funding cut to some degree.
What was happening, according to library advocates, was thanks to a group called Troy Citizens United. The anti-tax organization contested any public proposal that included a tax increase, regardless of its purpose. Among the 19 percent of eligible city voters who turned out for these ballots, Troy Citizens United evidently held major sway.
In May of 2011, just weeks before the library's demise, the city council delayed the closure long enough to let residents cast one last ballot. The vote was scheduled for August 2. This time the proposal on the table called for a 0.7 percent tax increase — enough to fund the library for 5 years.
True to form, Troy Citizens United — represented at public debates by soon-to-be-mayor Janice Daniels — opposed the proposal on anti-tax grounds. But this time they were joined in their opposition by a committee called Safeguarding American Families, which said it was rooting for the vote to lose so it could throw a book-burning party once the library closed.
Yeah that's right. A book-burning party.
Safeguarding American Families printed up signs that said: "Vote to close Troy library Aug. 2nd, Book burning party Aug 5th." They planted them on lawns. When the signs got torn up, they replaced them with new ones. They took out an ad in the Troy Times for a clown and an ice cream vendor, to serve as additional entertainment. They started a Facebook page and a Twitter account ("There are 200,000 reasons to close the Troy Library. They're called books. #BookBurningParty").
Needless to say some people got a little angry. They left comments on the committee's social media sites like "You people are sick" and "This is disgusting" and "Cheap imbeciles" and the like. Local leaders took notice. Then newspapers. Then TV stations. Everyone filed the story under fact.
Actually it belonged in fiction. The whole thing was a hoax. Safeguarding American Families was an invention of the Leo Burnett advertising agency, which had been hired to create a blitz media campaign that would encourage voters to turn out and approve the library-funding proposal. Just before the election, Safeguarding American Families revealed its true message: "A vote against the library is like a vote to burn books."
Leo Burnett says its goal was to change the conversation from taxes to libraries. Sure enough, come August 2, voter turnout hit 38 percent and the library proposal passed with 58 percent of the ballot. The ad agency, which pulled off the whole stunt on a donated budget of about $3,500, recently won a 2012 Gold Effie award — given to exceptional marketing campaigns — for its efforts. Somewhere, Ray Bradbury is smiling.
Not everyone appreciated the ruse. One library employee was upset the group took credit for swinging public opinion and said it had done little but create even more "divisiveness." (The Troy Public Library had no direct involvement with either Safeguarding American Families or the book-burning hoax.) A spokesperson for Leo Burnett tells Atlantic Cities that residents seemed to appreciate the satire and the fact that the end goal was achieved: "Most of Troy's residents are just happy their library survived."
Here's a brief video of the entire campaign:
We must prepare for a protracted battle with coronavirus. But there are changes we can make now to prepare locked-down cities for what's next.
Some renters and homeowners are getting financial assistance during the economic disruption from the coronavirus pandemic. What about landlords?
Former HUD secretary and presidential candidate Julián Castro has ideas for state and federal leaders on protecting vulnerable renters from a housing disaster.
The latest U.S. coronavirus aid package promises a partial and uneven economic recovery that leaves behind the African American community.
During a plague outbreak in 1899, officials in Honolulu quarantined and burned the city's Chinatown. Some Covid-19 talk today echoes their rhetoric.


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Today´s monday snapshots will be some of my pictures from Stockholm Formex interior fair. This year's fair favorites became the stylish and uncluttered work of Kristina Stark and Danish Menu, which had a brilliant collection and the best looking booth! I loved also to visit young designers that are always my favorites with their new thinking and courage that I usually miss at established interior brands.
26 augusti 2013
MONDAY SNAPSHOTS __ formex AW1314 _____
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Voyager supplies a full range of software solutions for all types of permanent, contract and temporary recruitment, whether you're recruiting for highly skilled top level executives or fast-paced skilled/unskilled labor. We are also one of the few providers who can provide a true end-to-end solution encompassing both the front and back office.
Voyager's innovative products are used extensively by a wide range of different recruitment businesses. They are chosen because they are highly automated, intuitive and simple to use, and they take the strain out of the daily workload. This means that recruitment businesses can save time and money, reduce errors and spend more time with people who matter most – their clients and candidates.
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Main Contact: Voyager Support Team
Support Email Address: email@example.com
Support Contact Number: 0800 008 6262
Support Contact Times: 9am to 5:30pm UK working hours.


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Haynes - Lockheed F-117 Nighthawk Manual
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Take a look into the story behind the Lockheed F-117 Nighthalk, from the design and opertational capabilities to the day it was defeated in action.

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This weekend, the Virginia Motorsports Park wasn't used for racing, but rather to host thousands of people whose idea of fun is running away from stampeding bulls. Oh, and a drone crashed into the stands, injuring at least four people.
To make things even stranger, no one is really sure who owns the drone, as DCist reports. Check out their site for video of the incident.
The crash happened mid-Saturday during the Great Bull Run, a festival of music and food that also includes people getting chased by bulls. (I'll stick to car racing, thank you very much.) The drone piled into the crowd and gave four or five people minor injuries.
The Washington Post initially reported the drone belonged to TV station WTVR-Channel 6, but they later denied the drone was theirs. So who does the drone belong to, and who was piloting it? Local sheriff's officials say they don't know either.
Drones, man. Gotta watch out for 'em.
Update: The Verge reports the drone was owned by a production company hired by the event's operator to record promotional footage of the run. Its battery died in mid-flight. Mystery solved!


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Cabo San Lucas is home to beautiful beaches, stunning resorts, world-class golf courses, unforgettable fishing and nightlife that you might or might not remember! Those will all make for a vacation to remember but for that memory that will last forever you might want to fly through the air like Superman, ride a camel on the beach or swim with dolphins and for that you would turn your vacation over to the aptly named Cabo Adventures.
It is hard to say one Cabo Adventures excursion is definitely the one you should do while you are in Cabo San Lucas. There is one that provides you sixty seconds of exhilaration unlike any other and that takes place when you head out on the zip line tour. Cabo Adventures took the zip line experience to a new level by creating the longest and fastest zip line in all of Mexico. The finale of the zip line experience takes you on speeds of up to 60 miles per hour while going over 4,000 feet as you glide over the desert landscape. If you have ever wanted to soar with the eagles, this as close as you are going to come and trust me it is pretty close.
Superman is just the finale; the zip line adventure is about a half day excursion that starts out slow and just seems to keep going and going. You start off with a few short zip lines just to get your feet wet and then things get amped up as you can stick with the typical zip line or choose to go with the upside down zip line. This sounds scarier than it is and you should definitely opt for the upside down version when it comes up. The Cabo Adventure staff helps you get in place and then they send you on your way upside down and you just enjoy the breathtaking view of the sun and clouds, it feels like your own piece of heaven.
The zip lines continue but you are also in store for a rope bridge, a bridge with boards, rappelling and rock climbing. These all present their own challenges but you never have to worry as the Cabo Adventures staff is with you every step of the way and they are as good as it gets when it comes to safety and knowledge of every step along the way. Don't worry if any of this sounds like it might be a little overwhelming there are shortcuts along the way to avoid anything that might be too grueling and the staff will make sure you have a great time no matter what you choose to do.
One of the true memorable experiences that you can enjoy in your lifetime is swimming with dolphins. Cabo Adventures has Dolphin Centers in both Cabo San Lucas and San Jose del Cabo and a number of different experiences to let you enjoy the brilliance and majesty of the dolphin.
The Dolphin Swim experience allows you an amazing amount of interaction with the dolphins as Cabo Adventures makes sure to have the smallest group size available anywhere as you swim with the dolphins. You will be able to create a personal bond with your dolphin as you interact with them from the shallow-water platform, touching, feeding and playing with them as well as getting to go for a belly ride with your dolphin, allowing you to feel the amazing power of the dolphin. Everyone in the family will love this and talk about the experience for years to come.
You can also try the Dolphin Encounter, which allows you to learn all about the world of the Pacific Bottlenose from the dolphins themselves. Just for the little ones there is the Dolphin Kids experience that is designed specifically for ages 4 to 9.
Finally if you have you always been envious of the people that get to work with dolphins every day, then the "Trainer for a Day" program is perfect for you. You get to spend the day working beside the Cabo Adventure dolphin trainers, which means you get to work beside the dolphins.
Now for something you probably never expected on a vacation to Mexico, a camel ride. You are going to have to look long and hard to find an experience like this. You are taken on a 20 minute ride across the white sands of the beach while taking in a breathtaking view of the Pacific Ocean.
The camel ride might be done, but your day isn't as you head to a local ranch, where you'll get to try some traditional Mexican cuisine served with freshly made tortillas and salsa. Then will get a little lesson in Tequila as well as a tasting.
As amazing as all of these adventures sound, half of the experience itself is what the Cabo Adventures staff creates for you. Knowledgeable and fun, they will make sure you are always safe and will keep you smiling the entire day. You will remember the Cabo Adventures team as much as you remember the actual activities.
The only problem you will have on your next trip to Cabo San Lucas is trying to decide which adventure to go on. Just make sure your next visit to Cabo San Lucas is more than water, sun and lounge chair, leave yourself with a truly memorable moment from Cabo Adventures.
For more information visit Cabo Adventures.


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|This article's lead section may not adequately summarize key points of its contents. (January 2013)
Soy sauce (also called soya sauce)[1][2] is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[3] After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.[4] Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.
Soy sauce has a distinct basic taste called umami (旨味?, "pleasant savory taste") in Japanese, due to naturally occurring free glutamates. Umami was identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University.
Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table.[5] Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.
- 1 History
- 2 Production
- 3 Types
- 4 Nutrition
- 5 See also
- 6 Notes
- 7 References
- 8 Further reading
- 9 External links
Soy sauce originated in China sometime between the 3rd and 5th century from an older meat-based fermented sauce named jiang. Its use later spread to East and Southeast Asia.[6] Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Eventually, this was replaced and the recipe for soy sauce, jiangyou (酱油), using soybeans as principal ingredient, with fermented fish-based sauces developing separately into fish sauce.[7]
Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands.[8] In the 18th century, Isaac Titsingh published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, this was among the earliest to focus specifically on the brewing of the Japanese version.[9] By the mid-19th century, the Japanese soy sauce gradually disappeared from the European market, and soy sauce became synonymous with the Chinese product.[10] Europeans were unable to make soy sauce because they did not understand the function of Aspergillus oryzae, the fungus used in its brewing.[10]
One 19th century writer wrote that in China, the best soy sauce is "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".[11]
Soy sauce is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces.
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts (the resulting mixture is called "koji" in Japan; the term "koji" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber.[12]
Traditional soy sauces take months to make:
- Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted, crushed.
- Koji culturing: An equal amount of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture and mixed or the mixture is allowed to gather spores from the environment itself. The cultures include:
- Aspergillus: a genus of fungus that is used for fermenting various ingredients (the cultures are called koji in Japanese). Three species are used for brewing soy sauce:
- A. oryzae: Strains with high proteolytic capacity are used for brewing soy sauce.[13]
- A. sojae: This fungus also has a high proteolytic capacity.
- A. tamari: This fungus is used for brewing tamari, a variety of soy sauce.
- Saccharomyces cerevisiae: the yeasts in the culture convert some of the sugars to ethanol which can undergo secondary reactions to make other flavor compounds
- Other microbes contained in the culture:
- Bacillus spp. (genus): This organism is likely to grow soy sauce ingredients, bring to generate odors and ammonia.
- Lactobacillus species: This organism make a lactic acid increases the acidity in the feed.
- Aspergillus: a genus of fungus that is used for fermenting various ingredients (the cultures are called koji in Japanese). Three species are used for brewing soy sauce:
- Brewing: The cultured grain mixture is mixed into a specific amount of salt brine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the grain proteins into free amino acid and protein fragments and starches into simple sugars. This amino-glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavor compounds typical of soy sauce.
- Pressing: The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to animals while the liquid soy sauce is processed further.
- Pasteurization: The raw soy sauce is heated to eliminate any active yeasts and molds remaining in the soy sauce and can be filtered to remove any fine particulates
- Storage: The soy sauce can be aged or directly bottled and sold.
Acid-hydrolyzed vegetable protein
Some brands of soy sauce are made from acid-hydrolyzed soy protein instead of brewed with a traditional culture. This takes about three days.[14] Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are usually made for this reason. The clear plastic packets of dark sauce common with Chinese-style take out food typically use a hydrolyzed vegetable protein formula. Some higher-quality hydrolyzed vegetable protein products with no added salt, sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way salt substitutes are used. These products are, however, not necessarily low in sodium.
Soy sauce is widely used as an important flavoring and has been integrated into the traditional cuisines of many East Asian and Southeast Asian cultures. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight.
Chinese soy sauces, jiangyou/jeong yau (trad.: 醬油 / simpl.: 酱油) or chiyou/siyau (豉油), is primarily made from soybeans, with relatively low amounts of other grains. Chinese soy sauce can be roughly split into two classes which can be brewed or blended.
Soy sauce that have been brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.
- Light or fresh soy sauce (生抽 shēngchōu/saang chau or 酱清 jiàngqīng/jeong tsing): is a thin (low viscosity), opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans with Aspergillus, and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor.
- Tóuchōu/tau chau (頭抽): The light soy sauce made from the first pressing of the soybeans, which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping.
- Shuānghuáng/Seong wong (雙璜): A light soy sauce that is double-fermented by using the light soy sauce from another batch to take the place of brine for a second brewing. This adds further complexity to the flavor of the light soy sauce. Due to its complex flavor this soy sauce is used primarily for dipping.
- Yìnyóu/Yaam yau (蔭油): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans with Aspergillus and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation. The flavor of this soy sauce is complex and rich and is used for dipping or in red cooking. For the former use, yinyou can be thickened with starch to make a thick soy sauce.[15]
Additives with sweet or umami (savory) tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture.
- Dark and old soy sauce (老抽 lǎochōu/lou chau), a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and added caramel color, and may contain added molasses to give it its distinctive appearance. This variety is mainly used during cooking, since its flavor develops during heating. It has a richer, slightly sweeter, and less salty flavor than light soy sauce. Dark soy sauce is partly used to add color and flavor to a dish after cooking, but, as stated above, is more often used during the cooking process, rather than after.
- Mushroom dark soy (草菇老抽 cǎogū lǎochōu/tsou gu lou chau): In the finishing and aging process of making dark soy sauce, the broth of Volvariella volvacea mixed into the soy sauce and is then exposed to the sun to make this type of dark soy. The added broth gives this soy sauce a richer flavor than plain dark soy sauce.
- Thick soy sauce (醬油膏 jiàngyóugāo/jeong yau gou), is a dark soy sauce that has been thickened with starch and sugar and occasionally flavored with certain spices and MSG. This sauce is often used as a dipping sauce or finishing sauce and poured on food as a flavorful addition, however due to its sweetness and caramelized flavors from its production process the sauce is also used in red cooking.
- Shrimp soy sauce (蝦子醬油 Xiā zǐ jiàngyóu/Ha tsi jeong yau): Fresh soy sauce is simmered with fresh shrimp and finished with sugar, baijiu (type of distilled liquor, 白酒), and spices. A specialty of Suzhou.
Buddhist monks from China introduced soy sauce into Japan in the 7th century,[16] where it is known as shōyu (醤油 shōyu?).[17][18]
Shōyu is traditionally divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much like a white wine cannot replace a red's flavor or beef stock does not make the same results as fish stock.
Some soy sauces made in the Japanese way or styled after them contain about fifty percent wheat.
- Koikuchi (濃口?, "thick flavor"): Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.
- Usukuchi (薄口?, "weak taste"): Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the use of amazake, a sweet liquid made from fermented rice, that is used in its production.
- Tamari (たまり?): Made mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavor than koikuchi. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures. The Japanese word tamari is derived from the verb tamaru (溜る?) that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct made during the fermentation of miso (type of seasoning). Japan is the leading producer of tamari.
- Shiro (白?, "white"): In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
- Saishikomi (再仕込?, "twice-brewed") : This variety substitutes previously made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shōyu (甘露醤油) or "sweet shōyu".
Newer varieties of Japanese soy sauce include:[19]
- Gen'en (減塩?, "reduced salt"): This version contains 50% less salt than regular shōyu for consumers concerned about heart disease.
- Usujio (薄塩?, "light salt"): This version contains 20% less salt than regular shōyu.
All of these varieties are sold in the marketplace in three different grades according to how they were made:
- Honjōzō (本醸造?, "genuine fermented"): Contains 100% genuine fermented product
- Kongō-jōzō (混合醸造?, "mixed fermented"): Contains genuine fermented shōyu mash mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein
- Kongō (混合?, "mixed"): Contains Honjōzō or Kongō-jōzō shōyu mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein
All the varieties and grades may be sold according to three official levels of quality:[20]
- Hyōjun (標準?): Standard grade, contains more than 1.2% total nitrogen
- Jōkyū (上級 ?): Upper grade, contains more than 1.35% of total nitrogen
- Tokkyū (特級?): Special grade, contains more than 1.5% of total nitrogen
Soy sauce is also commonly known as shoyu, and less commonly shōyu, in Hawaii and Brazil.
In Indonesia, soy sauce is known as kecap (also ketjap), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup".[21] The term kecap is also uses to describe other non soy-based sauces, such as kecap ikan (fish sauce) and kecap inggris (worcestershire sauce). Three common varieties of Indonesian soy-based kecap exist:
- Kecap asin : Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in some recipes. Salty soy sauce was first introduced into Indonesia by Hokkien people so its taste resembles that of Chinese soy sauce. Hakka soy sauce made from black beans is very salty and large productions are mainly made in Bangka Belitung Islands.
- Kecap manis : Sweet soy sauce, which has a thick, almost syrupy consistency and a unique, pronounced, sweet somewhat treacle-like flavor due to generous addition of palm sugar. In cooking, it could be replaced by molasses with a little vegetable stock stirred in. However this is different than the smooth and mild sweetness of palm sugar and the strong flavor of fermented soy, as molasses can tend to have bitter flavors.
- Kecap manis sedang : Medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than kecap manis.
In Indonesian cuisine, kecap are used either within cooking process or as condiment. Kecap manis is an important sauce in Indonesian signature dishes, such as nasi goreng, mie goreng, satay, tongseng and semur. Sambal kecap for example is type of sambal dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce for sate kambing (goat meat satay) and ikan bakar (grilled fish/seafood). Since soy sauce is Chinese origin, kecap asin is also an important seasoning in Chinese Indonesian cuisine.
Korean soy sauce, (called Joseon ganjang, 조선간장, in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). It is mainly used in making soups, seasoning, and dip sauce. Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the maker. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭: 간장). According to the 2001 national food consumption survey in Korea, traditional fermented ganjang comprised only 1.4% of soy sauce purchases.[22]
Burmese or Myanmar
Burmese soy sauce production is dated back to the Bagan era in the 9th and 10th century. Scripts written in praise of pe ngan byar yay (, literally "bean fish sauce") were found. Production increased during the Konbaung dynasty, circa 1700, when there was bolstered migration of ethnic groups from the north to boost and modify the production of silk in Amarapura. Thick soy sauce is called kya nyo (, from Chinese jiangyou 醬油).
A soy sauce based product popular in the Philippines is called toyo, usually found alongside other sauces such as fish sauce (patis) and sugar cane vinegar (sukâ). The flavor of Philippine soy sauce is a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts, similar to Japanese shōyu. It is used as a marinade, an ingredient in cooked dishes, and a table condiment. It is usually mixed and served with calamansi, a small Asian, lime-like citrus fruit. The combination is known as toyomansi which can be comparable to the Japanese ponzu sauce (soy sauce with lemon). It is also a main ingredient in the preparation of the Filipino national dish, chicken (and/or pork) adobo.
Soy sauce (shoyu) is a very popular condiment and marinade for many Hawaiian food dishes in the cuisine of Hawaii.
Singapore and Malaysian
In Mandarin Chinese spoken in Malaysia and Singapore, soy sauce in general is referred to as dòuyóu (豆油), a Mandarin transliteration of the Hokkien term for the sauce or jiàngyóu (醬油); light soy sauce is jiàngqīng (醬清). Angmo daoiu (紅毛豆油, lit. "foreigners' soy sauce") is the Hokkien name for Worcestershire sauce.
Malays from Malaysia, using the Malay dialect similar to Indonesian, use the word kicap for soy sauce. Kicap is traditionally of two types: kicap lemak (lit "fat/rich soy sauce") and kicap cair. Kicap lemak is similar to Indonesian kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.
The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Taiwanese soy sauce is known for its black bean variant, known as black bean soy sauce (黑豆蔭油), which takes longer to make (about 6 months). Most major soy sauce makers in Taiwan make soy sauce made from soybeans and wheat. Some make black bean soy sauce.[23]
In Vietnam, Chinese-style soy sauce is called xì dầu (derived from the Cantonese name 豉油) or nước tương. The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as tương. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors fish sauce in cooking but nước tương has a clear presence in vegetarian cooking.
The most common type of soy sauce found in Brazil is the Japanese type (shōyu), due to influence of Japanese immigration. There are some differences between the shōyu sold in the Brazilian market and that found in the Japanese market. For example, Sakura, the market-leading Brazilian brand for soy sauce, features a 35% less salt variety (instead of the Japanese standards 20% and 50%) and all of its soy sauce is gluten free (it uses maize instead of wheat in the fermentation process).
A study by the National University of Singapore showed that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases.[24] Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.[25][26]
Soy sauce does not contain the level of isoflavones associated with other soy products such as tofu or edamame.[27] It can also be very salty, having a salt content of between 14–18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.[28]
100ml of soy sauce contains the following nutritional information according to the USDA:
- Calories : 60
- Fat: 0.1 g
- Carbohydrates: 5.57 g
- Fibers: 0.8 g
- Protein: 10.51 g
- Sodium: 6 g
Soy sauce may contain ethyl carbamate, a Group 2A carcinogen.[29]
In 2001 the United Kingdom Food Standards Agency found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein, rather than being naturally fermented) that 22% of tested samples, contained a chemical carcinogens named 3-MCPD (3-monochloropropane-1,3-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second carcinogens chemical named 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided. 3-MCPD and 1,3-DCP.[30][31][32][33] The same carcinogens were found in soy sauces manufactured in Vietnam, causing a food scare in 2007.[34][35]
In Canada, the Canadian Cancer Society writes, "Health Canada has concluded that there is no health risk to Canadians from use of available soy and oyster sauces. Because continuous lifetime exposure to high levels of 3-MCPD could pose a health risk, Health Canada has established 1.0 part per million (ppm) as a guideline for importers of these sauces, in order to reduce Canadians' long-term exposure to this chemical. This is considered to be a very safe level."[36]
Most varieties of soy sauce contain wheat, to which some people have a medical intolerance.[37] However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product.[38] Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.
See also
- http://www.nal.usda.gov/fnic/foodcomp/search/
Further reading
- expand by hand—on the production of soy sauce
External links


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Denver's best First Friday ever is tonight
OK, maybe it's not the best ever. But it's the best I can remember, so here's some encouragement to get out there, even in the cold.
I'll repeat my earlier post about Adam Milner's talkfest, Carmen Wiedenhoeft's pop up space and RedLine's blast of irony.
But add in a First Friday re-opening for the mighty worthy "John Fudge Paintings and Other Allegories," 6-9 p.m. at Pattern Shop Studio, 3349 Blake St.
OK, here's the earlier blurb…again. Though I take back the advice to bike.
You know the fall arts season is hitting its stride when you've got three don't-miss visual art events happening the same night. And with a little planning, you can catch the lot. Start the night at the opening of "The Ironic Object" at RedLine (7-9 p.m., 2350 Arapahoe St.), a promising exhibit, curated by Lanny DeVuono, and featuring cheeky work from Jaime Carrejo, Donald Fodness, Amber Cobb and others. Next, head to the kick off of Carmen Wiedenhoeft's adventurous pop-up gallery, located in an unfinished industrial space downtown (8 p.m.-midnight, 1515 Delgany St.). The room is giant, and the work is big, centered on Aspen artist Tania Dibbs. Finally, end it all at Emmanuel Gallery where artist Adam Milner will talk for 24 hours straight (7 p.m. Oct. 4-7 p.m. Oct. 5 on the Auraria campus). The performance piece complements his excellent show, "Wave So I Know You're Real." Sounds like a good night for bike riding.


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Driftwood Community Archaeology Project
Weedon Island Preserve Cultural and Natural History Center
Thursday, September 15, 2011 from 7:00 PM to 8:00 PM (EDT)
Event Details
Florida Public Archaeology Network, West Central Regional Center, will discuss their survey of Pinellas Village, a historic settlement along the shores of Big Bayou in St. Petersburg. 7 to 8 p.m.
For more information please contact (727) 453-6500
Reservation policy
Before continuing, we would like to make you aware of our reservation policies. Cancellations - If your class is canceled for any reason you will be notified no less than 24 hours prior to class start. We will provide a full refund for cancellations made by Pinellas County Extension. Refunds may take up to 30 days to process. Payment - We require full payment at time of reservation so be prepared with a credit card to complete this transaction. Refunds - Refunds will be made in the event of a class cancellation or if the registrant requests a refund 24 hours prior to the class time. Reservations - You must be 18 to make a reservation. If you are under 18 and want to attend a class you must register and attend with a parent or guardian.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information, and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions, or affiliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating.
When & Where
1800 Weedon Dr NE
St. Petersburg,
Thursday, September 15, 2011 from 7:00 PM to 8:00 PM (EDT)
Add to my calendar
Weedon Island Preserve Cultural and Natural History Center
UF/IFAS Extension Pinellas County at Weedon Island Preserve Cultural and Natural History Center offers a variety of educational and interactive programs for the public. Center programs interpret the natural, cultural and archaeological history of the Preserve to demonstrate how the environment and people support and shape each other. For more information please call (727) 453-6500 or email firstname.lastname@example.com.
Thursday-Saturday 9:00 a.m. - 4:00 p.m.
Sunday 11:00 a.m - 4:00 p.m.


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Nick Tepesch won for the first time in more than 10 months, Shin-Soo Choo hit a tie-breaking home run, and the Texas Rangers defeated the Seattle Mariners 4-3 on Wednesday.
Choo led off the fifth with his homer into the bullpen in left-center. Joakim Soria pitched a perfect inning for his eighth save.
Tepesch (1-0) went 6 1-3 innings for his first win since last July 5. He allowed five hits and two walks.
Sports Connection
Connecting you to your favorite North Texas sports teams as well as sports news around the globe.
Texas scored three runs in the first inning against former Rangers right-hander Chris Young (3-2). Daniel Robertson led off with a walk and scored on Elvis Andrus' homer. Alex Rios singled home the third run.
Seattle scored three times to tie it in the fourth. James Jones tripled and scored on Michael Saunders' single.
Robinson Cano then hit a two-run homer. Center fielder Michael Choice ran back to attempt a catch, but his glove hit the wall as the ball barely cleared it.
The Mariners threatened in the seventh. With one out, Tepesch walked Dustin Ackley and John Buck. Left-hander Robbie Ross replaced Tepesch and escaped the inning when pinch hitter Stefen Romero grounded into a double play.
Tepesch threw a career-high 112 pitches in his second start this season in the majors.
After Cano doubled with one out in the sixth, Tepesch regrouped to retire Kyle Seager on a fly ball and struck out Justin Smoak.
The Mariners also had a runner at second with one out in the eighth, but Neal Cotts struck out Cano and Seager.
Seattle had only one baserunner in the first three innings: Seager on a leadoff single in the second. He was erased in an unusual 4-5-3 double play. With Texas' defense shifted to the right, Smoak grounded to second baseman Luis Sardinas, who threw to Adrian Beltre covering second. Beltre's relay throw to first beat Smoak.
Young gave up seven hits and three walks in 6 1-3 innings.
NOTES: Rangers first baseman Prince Fielder (herniated disk in his neck) missed a fourth consecutive game, and center fielder Leonys Martin (stiff neck) was not in the starting lineup for the second game in a row. . The teams split the two games in the series, which lasted less than 21 hours. . With no starting pitcher listed for Sunday's game in Detroit, manager Ron Washington indicated Texas might forgo a scheduled fifth injury rehab start for LHP Joe Saunders so he can start that day. On Tuesday, Saunders allowed one run in seven innings for Triple-A Round Rock. . C Chris Gimenez made his Rangers debut. Washington said Gimenez also would catch RHP Yu Darvish on Friday against the Tigers, and that he expected Gimenez to continue to work with Darvish. . The Mariners have two injured players almost ready for rehab assignments at Triple-A Tacoma. If LHP James Paxton (strained back muscle) succeeds in a side throwing session Thursday, he could make a start Sunday, manager Lloyd McClendon said. Outfielder Logan Morrison (strained right hamstring) could join Tacoma as early as Friday.


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'Mad Men' end near, Slattery turns to directing
NEW YORK (AP) -- As the final season of "Mad Men" winds down, John Slattery has traded 1960s Madison Avenue for late 1970s Philadelphia.
In "God's Pocket," the actor best known for his performance as the wry, apathetic Roger Sterling on the AMC drama makes his directorial debut.
The film, which opens Friday and first premiered at the Sundance Film Festival, is an adaptation of Pete Dexter's novel about the overlapping lives of the working-class people of Philadelphia's God's Pocket neighborhood. Slattery directed and co-wrote the screenplay.
The film also marks one of the two final screen performances of the late Philip Seymour Hoffman. (The other, Anton Corbijn's John le Carre adaptation, "A Most Wanted Man," is due out July 25.) In "God's Pocket," Hoffman stars as Mickey, a blue-collar schlub half-heatedly investigating his stepson's death. John Turturro, Richard Jenkins and "Mad Men" co-star Christina Hendricks make up some of the local characters.
In a recent interview, Slattery discussed his strong vision for Dexter's book and his abiding admiration of Hoffman.
AP: You and Hoffman long orbited the same territory as New York actors, and both were in 2007's "Charlie Wilson's War." But you seemed to grow much closer making "God's Pocket."
Slattery: It was a close working relationship. I think any good working relationship between an actor and a director, you become intimate with each other. It wasn't because we were the best of friends prior to that. We knew each other and lived near each other.
AP: What did you learn about him as an actor while making the film?
Slattery: Through the course of the shooting it, I realized that of course it isn't an accident that he's as revered as he is. He's tireless in asking questions but not complicated, highfalutin, fancy questions. It was just, like: 'Why? Why does this guy stay in this community where he's constantly reminded that he's not one of them?' Those questions are the kind of questions he would ask. I realized that there aren't any real smoke and mirrors. It's someone that had that emotional depth and intelligence that works that hard. It was just being that close to it and seeing all those elements working at the same time -- the technical wherewithal in the middle of a deep emotional moment. It was pretty impressive, I have to say.
AP: You've directed five episodes of "Mad Men." Had the urge to direct long been percolating in you?
Slattery: Kind of peripherally. I was always of an opinion about what was happening when I was standing around on set, but it wasn't my job. By the time you get to most movies and television and theater production, they're all set up -- directors in place, producers are in place. So you act a finite amount of time and then you're gone. With "Mad Men," it was apparent early on the quality of the production from top to bottom and that it was going to be around for a little while. So I saw it as an opportunity to watch for months and follow directors around and then officially throw my hat in.
AP: The lived-in naturalism of "God's Pocket," which you shot in Yonkers just outside New York City, is in stark contrast to the polish of "Mad Men."
Slattery: I thought that 'God's Pocket' was just a good story and if I could stay out of my own way and everybody else's way, I could tell it. That's how the good the story was -- that even I could tell it. I'm not being false-modest. You can get in your own way a lot. I do it in acting. You try to do too much or show too much.
AP: With the seventh and final season of "Mad Men" finishing up, do you feel like you're entering a new phase?
Slattery: Whether I like it or not, I'm beginning a new phase. "Mad Men" is finishing and by the time it finishes, it will have been 10 years of my life. So that is occurring and this movie is coming out. There will be a change. What comes next, I don't know. But I look forward to that. Part of what I like about this business is not knowing what's coming next.
Follow AP Film Writer Jake Coyle on Twitter at: http://twitter.com/jake_coyle


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British buff-mag Car is claiming Volkswagen is considering production of the radical, tandem seat, super-mileage VW 1-liter car for the 2010 model year. The car was originally powered by a one-cylinder, one-liter engine, but speculation places a two-cylinder, mild-hybrid turbodiesel under the bonnet of this carbon fiber fuel-sipper. On top of that, the power would be transmitted to the wheels via a motorcycle-style sequential transmission (which we've always though would be cool). While safety equipment and other flim-flam would likely push the curb weight past the original 660 pounds, it would still be the final word on the issue of lightness.
If one where to go out on a limb, news like this bolsters the talk of a VW/KTM partnership to produce the car using KTM's expertise in low production numbers and carbon fiber fabrication. We'll have to see if the rumors of this radical, top secret project have any weight to them, but a jet-canopied, carbon fiber, hypermileage rule breaker would certainly spice up the pending 2010 mileage wars. [Car via WCF]


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There are a number of different grant programs, all of which are determined by financial need. Unlike loans, none of these grants have to be repaid.
In order to determine your Expected Family Contribution (EFC) and eligibility for these programs, you must fill out the FAFSA .
Federal Pell Grant
up to $6,195 a year
The Pell Grant is the principal federal grant. Like all grant funds, it is a monetary gift and does not have to be repaid. It is available to low-income, undergraduate students. When applying for the Pell Grant, the federal government will notify you of eligibility in your Student Aid Report (SAR). Pell Grant funds are available throughout the year to eligible full-time, 3/4 time or part-time admitted students.
Recent changes in the law limits a student's Federal Pell Grant award beginning with the 2012-13 academic year. This change limits the total number of years a student may receive a Pell Grant to the equivalent of six years of full time attendance or 600% throughout their lifetime as a student. Learn what the Federal Pell Grant limits are and how your remaining eligibility is calculated.
Federal Supplemental Educational Opportunity Grant (FSEOG)
up to $1,000 a year
Like the Pell grant, the FSEOG is a federal grant for undergraduates. Students with high financial need may receive funding from both the Pell Grant and the FSEOG.
Oregon Opportunity Grant
Up to $3,300 per year
OSAC will consider undergraduate students who are Oregon residents for these awards. Oregon Grants are renewable annually, provided financial need and satisfactory progress continue. You may receive up to twelve terms of these grants. Learn more by clicking here.
TEACH Grant (Teacher Education Assistance for College and Higher Education)
Up to $3,764 a year
This grant is available to students who plan to become teachers and agree to serve as full-time teachers at low income schools within certain high-need fields for at least four academic years within eight years of completing the course of study for which a grant was received. Applicants must meet certain academic standards and fill out the SOU Federal TEACH Grant Application(PDF).
Important Note: If you do not carry out the obligation to serve, the TEACH grant funds received convert to a Direct unsubsidized loan that must be repaid with retroactive interest.


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GPS 'Selective Availability' Ends -- Where Are We Now?
from the map?--we-don't-need-no-stinking-maps deptThe US GPS system set its 'Selective Availability' levels to zero back in May 2000, and now the DoD is permanently removing the feature that allows the US to degrade GPS signal accuracy at will. While this probably saves US taxpayers a few pennies by not having to include some unnecessary signal processing parts in new GPS satellites, the decision also seems to mark a turning point in the availability of wireless location data. With more and more location based services cropping up that don't actually rely on GPS signals, such as the location-aware mobile search from Sprint and Microsoft which triangulates a caller's position between cell towers, the access to accurate location data is becoming commonplace. In fact, as more terrestrial wireless signals broadcast potentially-useful location data everywhere, the idea of using far away satellites to tell us where we are seems like an archaic concept -- and projects like Galileo begin to sound even more redundant. The adoption of GPS (or location-aware) devices reduces the uncertainty in several aspects of our lives -- giving users the sense that they *can't* get lost. So interestingly, the DoD's decision to switch from possibly hiding location information in order to keep Americans safer -- now to accepting that accurate position data is a critical component of our economy's future efficiency -- indicates a tacit admission that the open accessibility of information really does make us more secure.
Filed Under: gps, lbs, location, microsoft, sprint
Companies: microsoft, sprint


text:
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text: The tireless iPhone Dev folks who managed to jailbreak the iPhone 3G within five days of launch have announced that the first Pwnage tool will be released shortly, but it will not support a baseband unlock of the iPhone 3G. The team is still working out the particulars of the unlock and rightfully wants to do it correctly the first time. It will however jailbreak the 3G while maintaining App Store support and unlock your iPhone classic running the 2.0 firmware. [iPhone Dev Team Blog] Thanks Mehmet!


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How to maximize your participation at our conferences. Each NHSA event presents the Head Start community with unique opportunity to learn from experts, engage in active peer to peer sharing and celebrate our community's achievements.
Scholarship and Awards FAQ
April 2015
Scholarship and Awards Frequently Asked Questions
Scholarship and Awards Submission Directions
April 2015
2017 Annual National Head Start Conference and Expo
April 7 - 10, 2017
42nd Annual Head Start Conference and Expo
Mar. 29 - Apr. 2, 2015
About this Conference NHSA's Annual Head Start Conference and Expo is the largest national event devoted to the Head Start and Early Head Start community. This year more than 5,000 executive directors, directors, administrators, managers, teachers, policy council members, and parents from every state will gather in Washington, D.C. March 29 - April 2, 2015.


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Retro style handmade armchair upholstered with vintage Suzani and velvet fabrics. Beautiful combination of lovely colors. Seat and outer parts are covered with fuchsia color velvet fabrics. Beech wood construction and foam rubber are brand new. Frame is made of kiln dried hardwood. Very comfortable elegant piece. Dimension (cm): width 90 x height 90 x depth 85 cm; seat height 45 cm Dimension (inches): width 35.4 x height 35.8 x depth 33.5; seat height 17,7 inch
Handmade item Primary colour: Pink Secondary colour: Black Celebration: Easter Occasion: Wedding Recycled: No Materials: Suzani fabric, velvet fabric, beech wood construction, foam rubber Ships worldwide from Turkey
Name Design Studio
Name Design Studio, founded and designed in 2010 by interior architect Jo Supara and Ali Tarakci, creates original, contemporary hand-crafted, bespoke, furniture and home accessories. They create one-of-a-kind pieces of exciting, handcrafted furniture and home accessories. Made in their studio in Istanbul, the pieces are made by hand and to order, designed and built to last with a timeless quality. The design combines a style of artistic lines and form to detail and sensitivity of materials. They also do designing of interior spaces and complete interior design service to suit for both residential and commercial environments


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To send a Sports Short announcement about your community or recreational sporting event, please email firstname.lastname@example.com, mail 150 Venture Drive, Dover, NH 03820 or fax us at 603-749-7079. If you are e-mailing your announcement, please paste it in the body of the email. Do not send email attachments. DO NOT SEND COPY IN ALL CAPITAL LETTERS and please submit in paragraph form. Please note: If your item is time sensitive, do not send at the last moment (i.e. the day before or the day of the event). It is suggested that you submit your item at least 10 days before the event to insure that it receives proper placement in a timely manner.
STRATHAM — Great Bay Rowing Club of Durham NH is now accepting registration for the fall Season. Open to grades 8-12 and begins Aug. 26. The team meets Monday-Friday from 5-7 p.m. for water and land practices at the Club's boathouse located at Jackson's Landing in Durham.
All rowers may register online at www.greatbayrowing.org.
DOVER — St. Thomas Aquinas High School has the following coaching openings for the upcoming school year: JV field hockey, freshman volleyball and varsity cross country/track. If interested please contact Director of Athletics Ryan Brown at 603-742-3206 or by e-mail at firstname.lastname@example.com.
SOUTH BERWICK, Maine — Marshwood Little Hawks football and cheering is now accepting registrations for their 2013 fall season. If you live in Eliot or South Berwick, are entering grades 2 to 8, please register at www.mlhfootball.com.
If you have any questions, please contact registrar, Susan Casey, at firstname.lastname@example.com.
ROCHESTER — Rochester Youth Hockey wants to provide any child ages 4 – 10 who has never played hockey before, an opportunity to play this great sport. The clinic will give all children a fun, first-time hockey experience. On-ice instruction is led by RYH coaches on Sept. 20, 21 and 22. RYH Board Members will be available to answer any questions that you have about the clinic, hockey in general, and about any of the 2013 /2014 hockey programs available in Rochester. (Intro to Hockey, Mites, etc.). RYH is asking for a $150 deposit for the Learn-to-play equipment package provided by RYH. If your child joins RYH, you own the equipment. If your child does not sign up for a program, your $150 deposit will be returned once all equipment has been returned to RYH. If you only need certain equipment, the equipment deposit will be adjusted accordingly. If you are interested in this free Intro to Hockey clinic, please email Matthew Enman at firstname.lastname@example.com to reserve your spot now. Limited to the first 50 participants and the slots will fill up quickly.
BERWICK, Maine — Registrations are still being accepted for the 2013 season for football and cheering grades Kindergarden thru 8th Grade. Sign-up information on the website or on Mondays from 6 to 7 p.m. at the Berwick Recreation Field, Sweetser Street, Berwick.
As with every youth organization, the Squires are totally volunteer driven, so parent support is always in great demand. There are open coach positions for football and cheering. See the website for more information.
The Squires are accepting bids for EMT/certified athletic trainer for th 2013 season. Appliciant will be required to be at all home games for 3rd thru 8th grade. This is a paid position, so please include pay rate. Interested applicatants should email qualifications and rate to firstname.lastname@example.com.
See the website for more information: www.noblesquires.com or contact Squires President, Carrie Flagg, at 207-837-4147 or football head coach, Keith Austin, at 207-698-1925.
Coe-Brown baseball coach
NORTHWOOD — Coe-Brown Northwood Academy seeks a varsity baseball coach for the 2014 season. Interested candidates should send a letter of interest, resume and three references to Matt Skidds, Athletic Director, 907 First N.H. Turnpike, Northwood, NH 03261 or to email@example.com.
PORTSMOUTH — The Portsmouth Elks Lodge #97 Kids Soccer Shoot will be held at a new location this year, Portsmouth High School, on Sunday, Sept. 1, at 11 a.m. Registration will start at 10:15. Boys and girls 6 through 13 as of Aug. 1, 2013 are eligible to participate and should bring birth certificates for proof of age. There is no fee for the event. All players will receive tee shirts and certificates of participation. Any child is welcome to participate, they do not have to be advanced soccer players. Division winners will be awarded trophies and advance to the State Championship where they will compete to move on to the seven-State Area 1 Championship in Massachusetts. Please contact Colin McGee, Soccer Shoot Committee Chair at 603-490-8908 or email@example.com with any questions.
DOVER — Seacoast Junior Football League (SJFL) will be hosting a kick-off Jamboree at St. Thomas Aquinas High School on Saturday Aug. 24, from 9 a.m. to 5 p.m. Admission is $5 per car load with games running every half hour for 7th and 8th grade teams from Dover Little Green, Rochester, Somersworth, Oyster River, Exeter, Epping/Newmarket, Portsmouth and Kearsarge.
SOMERSWORTH — Boys and girls (ages 3-5) are invited to come meet new friends and play fun games that teach fundamental soccer skills and techniques. Thisprogram will take place outdoors on the softball field at The Works. Participants are encouraged to dress for outdoor play and wear sneakers or cleats. Parental participation is encouraged. It runs Thursdays starting Sept. 12 through Oct. 31. Choose a session that works with your schedule: Session 1 - 9 to 9:45 a.m.; Session 2 - 1 to 1:45 p.m. Works members $80, non-members $90. Sign up today by calling The Works 603-742-2163, ext 741. The web address is www.theworkshealthclub.com.
DOVER — Pitchers, are you currently looking at a team with 3-4 pitchers on it? Looking for more quality innings on the mound? If you have yet to commit to a 2014 summer softball team, please reach out to us. We are trying out pitchers to join our summer team. Please e-mail Dave Allis at firstname.lastname@example.com if you have any questions or would like a tryout. Our team will be a high quality, high character team
DOVER — NIHOA-NH is looking for prep school and high school ice hockey referees to join its local organization. Applicants should be minimum USA Level 2 patched. Check the site at www.nihoa-nh.com and e-mail firstname.lastname@example.com for more details.