text:
Setting up DRBD in an open source SAN: Open source SANs, part 2
Open source storage area networks need to be configured for replicated storage. This tip explains how to do so with the Distributed Replicated Block Device, or DRBD.
As we established in part one of this series on open storage area networks (SANs), building an open source SAN provides a cost-effective alternative for companies with a tight budget. Now that we've established the merits and some of the important considerations in creating open source SANs, we'll explain how to set up the Distributed Replicated Block Device (DRBD) service, which allows for replicated storage in a SAN.
Configuring DRBD
Once your server is up and running based on the installation guidelines we discussed in part one, it's time to take the first true step in the SAN configuration and set up the DRBD device. First, ensure that you have a storage device available on each of the servers involved in setting up your SAN. In this article, I'm working on the /dev/system/DRBD device. This name can be different in your particular configuration. It is also a good idea to use Ron Terry's add_drbd_resource.sh script, which you can download from the Internet. This script automatically creates the configuration files for you, which prevents typing errors. The procedure below assumes that you have two servers, named san1 and san2. In configuring your own, you can replace these names with the names of your servers, of course.
- Download the add_drbd_resource.sh script from Shell Scripts page. Put it in user root's home directory and make it executable using chmod +x add_drbd_resource.sh.
- Run the add_drbd_resource.sh script from san1 and provide the following values:
- Resource name: r0
- Number of the next DRBD device: 0
- Name of the block device to be mirrored: /dev/system/DRBD
- Name of the first server: san1
- IP address of the first server: (your server's IP address)
- Name of the second server: san2
- IP address of the second server: (your server's IP address)
- TCP Port number: 7788
- Syncer rate: This refers to the speed used when synchronizing changes between the DRBD devices. It can be up to as fast as the LAN connection between your servers. So use 100 Mb on a 100 MbLAN, or 1,000 Mb on a Gb LAN. Want to make sure that DRBD doesn't eat all available bandwidth? Set it somewhat lower than these amounts.
- Synchronization protocol: use protocol C at all times because it gives you the optimal combination of speed and reliability.
After entering all required parameters, write the configuration to the /etc/drbd.conf file. This results in a file with contents much like that of the file from Listing 1 below:
Listing 1: Example of the drbd.conf file.
To see the text of Listing 1, click here
Now that the configuration is in place on san1, you can load the DRBD kernel module using modprobe drbd. If this gives you a "Module not found" error, make sure that you have installed the appropriate module for the kernel that you use. (To find out which kernel that is, use uname -r). Now that the kernel module is loaded, it is time to run a first test. To do so, you use the
drbdadm command with the -d (dry run) option and the adjust argument. This will ensure that the DRBD device is synchronized with the configuration file that you've just created. To do this, now run the following command:
drbdadm -d adjust drbd0
This command yields some results. If they look like the output below, you are ready to copy the configuration to the second server.
drbdsetup /dev/drbd0 disk /dev/system/DRBD internal -1 --on-io-error=detach
drbdsetup /dev/drbd0 syncer --rate=100m --group=1 --al-extents=257
drbdsetup /dev/drbd0 net 192.168.1.230:7788 192.168.1.240:7788 C
Now that the DRBD device is up and running, you can copy it to the other server:
scp /etc/drbd.conf san2:/etc/drbd.conf
Next, you need to load the DRBD module and test the DRBD device on the second node as well. Enter the following two commands from san2:
modprobe drbd
drbdadm -d adjust drbd0
If this all looks good, you can now go on and start the DRBD device. First, add the service to your current run levels, using insserv drbd on both servers. Next, use rcdrbd start on both servers to start the service. This enables the DRBD device, but doesn't put it in a synchronized state. Next, enter the following command on one of the servers to tell this server that it should act as the primary (which is the active) server:
drbdsetup /dev/drbd0 primary --do-what-I-say
The DRBD service is now up and running, and the primary-slave relation should be established as well. Use rcdrbd status to test if it is in reality all working well.
Listing 2: Use rcdrbd status to test if the DRBD device is working well.
san1:/etc # rcdrbd status
drbd driver loaded OK; device status:
version: 0.7.22 (api:79/proto:74)
SVN Revision: 2572 build by lmb@dale, 2006-10-25 18:17:21
0: cs:SyncSource st:Primary/Secondary ld:Consistent ns:2342668 nr:0 dw:0 dr:2350748 al:0 bm:12926 lo:0 pe:41 ua:2020 ap:0
[>...................] sync'ed: 2.3% (99984/102272)M
finish: 2:24:36 speed: 11,772 (11,368) K/sec
1: cs:Unconfigured
As you can see from the listing above, the DRBD device is set up but still synchronizing, which takes some time after you've created the device.
In this procedure, you have learned how to set up a DRBD device on a SAN network. That's a nice start if you want to create a mission-critical open source SAN, but it's not good enough. As your servers are configured right now, if san1 goes down, you need to issue the
drbdsetup primary command manually on the second server, which you don't want to do. That is where Heartbeat cluster comes in. And in the next part of this series, we'll discuss how to set up this cluster.
You now have your DRBD up and running. In part three of this series on open source SANs, you'll learn how to set up a Heartbeat high availability cluster and put the DRBD resources in the cluster, which ensures that, if the current primary server fails, the primary DRBD server will automatically fail over.
ABOUT THE AUTHOR: Sander van Vugt is an author and independent technical trainer, specializing in Linux. Vugt is also a technical consultant for high-availability clustering and performance optimization and an expert on SUSE Linux Enterprise Desktop 10 (SLED 10) administration.


text:
Property ref: VI_785
Region: Tuscany / Area: Chianti
Evaluation:Sleeps 7 / 4 Bedrooms / 3 Bathrooms
Typical Tuscan, stone farmhouse situated within a vast 460 hectare estate. The house is in a tranquil, panoramic position with wonderful views over the vineya... [+]
Property ref: VI_786
Region: Tuscany / Area: Chianti
Evaluation:Sleeps 8 / 4 Bedrooms / 3 Bathrooms
Typical Tuscan stone farmhouse situated within a 460 hectare estate in the heart of Chianti Classico. The house is in a tranquil and panoramic position with w... [+]
Property ref: VI_792
Region: Tuscany / Area: Siena
Evaluation:Sleeps 13 / 7 Bedrooms / 3 Bathrooms
Historical villa with its original structure dating back to 1400. The villa is situated in the village of Montalcinello, halfway between Siena and the Maremma ... [+]
Property ref: VI_798
Region: Tuscany / Area: Florence
Evaluation:Sleeps 10 / 5 Bedrooms / 5 Bathrooms
Luxury Tuscan villa north of Florence immersed in a large in estate with beautiful private panoramic garden.... [+]
Property ref: VI_803
Region: Tuscany / Area: Arezzo & Cortona
Evaluation:Sleeps 9 / 4 Bedrooms / 4 Bathrooms
The Villa is a classic 18th century, Tuscan farmhouse which respects all the standards of tradition. Perfectly renovated and transformed into a charming reside... [+]
Property ref: VI_804
Region: Tuscany / Area: Arezzo & Cortona
Evaluation:Sleeps 13 / 6 Bedrooms / 6 Bathrooms
Perfectly renovated, Ancient farmhouse situated amidst the organic vineyards and olive trees on a 15-hectare estate, in the Casentino hillside, between Florenc... [+]
Property ref: VI_809
Region: Tuscany / Area: Chianti
Evaluation:Sleeps 8 / 3 Bedrooms / 2 Bathrooms
Typical stone-built farmhouse situated in the rolling Chianti hills in the splendid countryside on the near Montespertoli. Recent internal renovation and well ... [+]
Property ref: VI_818
Region: Tuscany / Area: Lucca
Evaluation:Sleeps 12 / 5 Bedrooms / 6 Bathrooms
Elegant country home set in hills near Lucca with views over the lovely contryside. Beautiful private garden and pool.... [+]
Property ref: VI_821
Region: Tuscany / Area: Chianti
Evaluation:Sleeps 13 / 5 Bedrooms / 4 Bathrooms
This classic stone farmhouse is in a wonderful panoramic position in the hills just outside Barberino Val d'Elsa. The house has been recently renovated and ... [+]
Property ref: VI_822
Region: Tuscany / Area: Chianti
Evaluation:Sleeps 13 / 7 Bedrooms / 8 Bathrooms
Charming Tuscan villa rental set in the splendid Chianti hills amidst olive groves and vineyards.... [+]
Villa search
Search available villas

subset: commoncrawl


text:
Michael Mina restaurant review: Fresh, new twists
There's something that feels felicitous about Michael Mina's new restaurant in the space that used to house Aqua. How he got there reads like a Hollywood script: A chef who made his career at Aqua comes back eight years later, bigger than ever, and tries to make the place as cutting-edge as it was when it opened nearly 20 years ago.
Lots has happened to the well-known chef since he left Aqua, with a bad taste in his mouth. The restaurant he helped make carried on for a while, but a family feud after the owner died eventually sank it. In the meantime, Mina went about building his empire, which now includes 17 restaurants all over the United States.
Despite his success, Mina wanted to come back to the spot where he was named James Beard Rising Star Chef in 1997 and Best Chef California in 2002. During negotiations for the space it looked as if he had lost his bid, but the deal eventually fell into Mina's lap.
So, can a chef go home again? There have been vast changes in the dining scene in the last decade, with preparations becoming more complex and interiors becoming more casual. When Mina opened the original Michael Mina in the Westin Saint Francis in 2004, it was still the era of Bernardaud china, Frette linens and dark-suited waiters. So when he took over Aqua this year, he decided to turn the Westin restaurant into Bourbon Steak; Aqua became Michael Mina, but with a decidedly modern bent.
Mina preserved the bones of the restaurant - even 20 years later, it remains one of the most beautiful dining spaces in the city - but he darkened the color palette, removed the tablecloths and relegated most of the fine china to the remainder bin.
Waiters' suits have been replaced by black chef's jackets, dark denim pants and charcoal gray aprons. Three artisans created the custom Japanese-style porcelain, which now rests on dark walnut tables with a finish as soft as baby powder.
The biggest change occurred in the kitchen, where burners were replaced with flat surfaces, oven steamers and circulators- equipment that is de rigueur today but wasn't used much even a few years ago. The menu also took on a more Japanese sensibility.
Changing approach
All this leads to yet another question: Can a chef so steeped in fine dining reinvent himself?
The proof is on the plate, and it's often spectacular. Mina has kept the fine-dining edge, adding the vibrancy and excitement diners expect today. It's ironic, because Aqua was a pioneer when it opened - it earned four stars even though it was larger and less formal than Fleur de Lys and other places of similar caliber.
Mina's menu may not be as experimental as some younger chefs - after all, he's now a ripe 42 years old - but it's a menu with depth, and it reflects his years of experience. The chef says this restaurant is his home base and he intends to spend time in the kitchen working with chef de cuisine Jeremy Ravetz, who worked for several years at Thomas Keller's Per Se in New York before becoming executive sous chef three years ago at the old Michael Mina.
Mina's new sensibility can best be illustrated by the Australian Wagyu shabu shabu ($17). The rectangular plate is visually stunning, framing square chips of daikon, logs of pickled root vegetables, frilly leaves of bok choy and tissue-like mounds of beef that drape like silk around quarter-sized coins of foie gras and slices of radishes.
The waiter brings a fluted paper cone filled with a rich dashi broth, then adds a capsule of foie gras fat. After the fat melts, diners dip the various components into the intense broth to cook. The staff then removes the broth and transfers it to a handmade cup with a thin, delicate lip for sipping. This shabu shabu seamlessly blends East and West.
Good service crucial
In this and other dishes, waiters are integral to the experience. They add the sauce, transfer the meat to the already garnished plate or prepare things such as the tuna tartare. It makes dining at Michael Mina an interactive experience.
Every starter is built on complex components. Dungeness crab tortellini ($24) is spooned on the plate below delicate greens interspersed with blood oranges and artichokes; it's beautifully flavored and generous enough to be a main course.
Another visually exciting starter is pork belly and geoduck clam salad ($18), a checkerboard of squares of gooey meat and crisp cubes of butternut squash and vadouvan curry puree. The topping features leafy greens and paper-thin slices of seafood that look like anemones clinging to rocks.
In another dish, as homage to the trio that was a hallmark of the original restaurant, bay scallops are cooked three ways ($19) - marinated in citrus as a ceviche, fried as a light tempura, and sauteed until crisp in butter. The plate is finished with purees of avocado, citrus and black garlic.
Quail ($19) is also cooked tempura-style after being dipped in harissa sauce, battered and dredged in Iranian pistachios. It's arranged on the plate with yogurt and a pita panzanella salad with cucumbers and pickled red onions. It was easy to appreciate the effort that went into crafting the combination, but the results didn't reflect the effort. It was OK, but came across as heavy and muddled.
Keeping favorites
Mixed in with the new dishes Mina has retained some of his signatures, including tuna tartare with ancho chile, sesame oil and mint ($19); it's still one of the best tuna tartares in the city.
Mina has also retained his lobster pot pie (price varies), but has taken it even more upscale. On my first visit, it was deconstructed, with a sheet of puff pastry on the bottom and the lobster and sauce ladled from a copper pot. I didn't think it worked - the puff pastry was cold and greasy and the parsnip puree was buried by the sauce.
On my next visit, Mina had reinvented the dish yet again. This time it had a cap of hot and golden pastry, more like a flaky pie dough. The overall dish was much better, indicating that the kitchen, as good as it is now, is still working out minor glitches, which isn't uncommon for such an ambitious menu.
Some main courses are light and refined, while others, such as the braised pork short ribs ($32) have more rustic roots. The plate comes with a round puddle of polenta, enclosed by circles of frilly, deep-fried dinosaur kale, quince and round marbles of ham hock fritters. The waiter places the meat on top and then carefully spoons on the rich mahogany colored sauce redolent of ham. While the demeanor is rustic, the end result is elegant.
Five Seas stands out
On the other extreme, there's Five Seas ($42), which I consider one of the best dishes of the year. It includes a tasting of five fish, each prepared differently but woven together with the flavor of ginger. The chef poaches ocean trout belly in ginger with a ginger crumble on top; he pan-roasts Japanese scallops; broils marinated black cod so the exterior is gooey and caramelized; coats rouget with tempura batter on one side, fries it and then pan sears the bottom; and slowly cooks tuna cheek for seven hours, slices it and braises the portion to order.
The plate also contains bamboo rice with roasted jalapeno, trout roe, daikon poached in mirin and wasabi; a bright green scallop and shiitake dumpling, and tempura mushrooms. It's a complex but wholly integrated dish, as satisfying as the pork.
Another stunner is the truffle-stuffed Jidori chicken ($32), which features a bronzed leg, and two squares of center-cut breast, with a skin as crisp as cracklings, arranged around a little pile of savory cabbage. The waiter brings over a rich risotto fortified with foie gras and spoons it on the plate over an artful swirl of sauce.
The kitchen takes another chance with desserts, where pastry chef Lincoln Carson offers only a seven-item tasting menu. For $15, diners receive a parade of small, intricately crafted sweets, including such items as candied apples with yogurt sorbet; crisp brown sugar wafers filled with jasmine-infused white chocolate ganache; passion fruit and Meyer lemon panna cotta with fruited pastry chicharrones; a pear tart; and coffee marshmallows filled with cardamom ganache. The sampler is a must-order item, ending the meal on an impressively high note.
From start to finish, Mina has successfully reinvented the restaurant and honored the history of Aqua, a blending of old and new that's never easy to do. He's made the new space as relevant and exciting as when Aqua opened two decades ago. Aqua was then; Michael Mina is now.
Michael Mina
252 California St. (near Battery Street), San Francisco
(415) 397-9222 or michaelmina.net
Lunch (in the bar) 11:30 a.m.-2:30 p.m. Monday-Friday; dinner 5:30-10 p.m. Sunday-Thursday, until 10:30 Friday-Saturday. Full bar. Reservations and credit cards accepted. Valet $10.
Overall: Rating: THREE AND A HALF STARS
Food: Rating: THREE AND A HALF STARS
Service: Rating: THREE AND A HALF STARS
Atmosphere: Rating: FOUR STARS
Prices: $$$$ (Very Expensive; most entrees more than $25)
Noise rating: Noise Rating: FOUR BELLS Can only talk in raised voices (75-80 decibels)
Rating: FOUR STARS Extraordinary Rating: THREE STARS Excellent Rating: TWO STARS Good Rating: ONE STAR Fair Noise Rating: BOMB Poor
The wine list
Few wine lists can challenge the depth and character of what's offered at Michael Mina.
The 22-page book, composed by wine director Rajat Parr and his staff - Matthew Turner, Jenna Boyer and Mitch Sokolin - offers some of the best wines produced and, at times, some of the best prices. Other wines aren't as good a value - in fact, pricing is all over the board - but what is consistent is the service and knowledge.
If you have only $50 to spend, the staff will come up with a wine that tastes like a hundred bucks. It could be a small producer in Burgundy or a wine from Spain or Italy. Choices will appease the oenophile and please the less experienced, with such interesting selections as the 2008 Heidi Schrock Muscat ($48) and the 2009 Elena Walch Gewurztraminer from Alto Adige ($57).
The more expensive wines include three from La Spinetta Barbaresco - the 2004 Valeirano ($252), the 2005 Valeirano ($275) and the 2005 Gallina ($288). There are also four different vintages of Francesco Rinaldi Barolo Cannubbio ($133-$179).
Parr and his staff also feature 29 wines by the glass, and plenty of half bottles. Plus, there are high-end spirits, well-crafted cocktails and even some creative nonalcoholic drinks.
If you bring your own wine, corkage is $35 for up to two bottles and $70 for each bottle thereafter.
FOUR STARS = Extraordinary; THREE STARS = Excellent; TWO STARS = Good; ONE STAR = Fair; NO STARS = Poor
$ = Inexpensive: entrees $10 and under; $$ = Moderate: $11-$17; $$$ = Expensive: $18-$24; $$$$ = Very Expensive: more than $25
ONE BELL = Pleasantly quiet (less than 65 decibels); TWO BELLS = Can talk easily (65-70); THREE BELLS = Talking normally gets difficult (70-75); FOUR BELLS = Can talk only in raised voices (75-80); BOMB = Too noisy for normal conversation (80+)
Prices are based on main courses. When entrees fall between these categories, the prices of appetizers help determine the dollar ratings. Chronicle critics make every attempt to remain anonymous. All meals are paid for by The Chronicle. Star ratings are based on a minimum of three visits. Ratings are updated continually based on at least one revisit.
Reviewers: Michael Bauer (M.B.), Nicholas Boer (N.B.), Tara Duggan (T.D.), Mandy Erickson (M.E.), Amanda Gold (A.G.), Allen Matthews (A.M.), Miriam Morgan (M.M.), Carol Ness (C.N.) and Carey Sweet (C.S.)


text:
Part of complete coverage on
Change the List
More sharing
Send Nanci a message and tag it #CTL5
Join the conversation
CNN iReport
John D. Sutter
updated 11:53 AM EDT, Wed October 24, 2012
View the story "#CTL5: Convince Nanci to vote!" on Storify
-- If you can't see the Storify page above,
please click this link
Part of complete coverage on
Change the List: Hawaii
What is CNN's Change the List?
The goal of this news experiment is to use the power of the Internet -- with your help -- to push for change in places that need it most.
Hawaii: The state that doesn't vote
Elle Cochran grew up far too enchanted by Maui's rocky coastline and beach-bum lifestyle to care a thing about politics and voting.
Video: Voting in the Aloha State
updated 7:20 PM EDT, Wed October 24, 2012
In 2008, Hawaii had the lowest voter turnout in the U.S. How come? And can they Change The List for the 2012 election?
47 of your pro-voting arguments
updated 1:36 PM EDT, Wed October 31, 2012
There are many ways to encourage someone to vote -- from shaming to calling on the power of history. Here are some arguments you submitted.
Where does your state rank?
Hawaii has the lowest voter turnout rate in the nation. Who has the highest? Check this list to see -- and find how your state ranks.
The homeless candidate for Congress
updated 2:27 PM EDT, Mon October 29, 2012
Kawika Crowley lives, works and runs his U.S. congressional campaign out of a beat-up white minivan.
Yo Internet, convince me to vote!!!
These six Hawaii residents don't plan to vote in November. Use social media to help us convince them to make their voices heard.
#CTL1: Convince Paul to vote
updated 9:52 AM EDT, Tue October 23, 2012
Help us convince Paul to vote for the first time. Post messages or videos and tweet the link with the hashtag #CTL1. Here are the best so far.
#CTL2: Convince Michael to vote
updated 9:57 AM EDT, Tue October 23, 2012
Michael Remen doesn't plan to vote because of polling place issues on his island. Tell him why his vote matters Tag the message #CTL2.
#CTL3: Convince Nani to vote
updated 10:00 AM EDT, Tue October 23, 2012
Nani Teruya considers the U.S. government to be illegitimate in Hawaii. Send her a message and tag it #CTL3.
#CTL4: Convince Skyler to vote
updated 11:50 AM EDT, Wed October 24, 2012
Soon to be 18, Skyler Gayhart said he feels to young to be able to cast a ballot. Take a look at the meesages readers have sent him. And send your own.
#CTL5: Convince Nanci to vote
updated 11:53 AM EDT, Wed October 24, 2012
One year, Nanci Munroe found out the new president while she was driving to her polling place. Tell her that her vote still matters.
#CTL6: Convince Tyler to vote
updated 11:54 AM EDT, Wed October 24, 2012
Tell his University of Hawaii student why it's important for young people to participate in our democracy. Tag messages #CTL6.
8 reasons Hawaii doesn't vote
From surfer apathy to an ugly history, a bite-sized look at the problem.
On who votes and who doesn't ...
Some groups -- the educated and the rich, for example -- vote at much higher rates than the rest. Here's a look at the data.
From non-voter to political candidate
Joe Heaukulani. 36, has a remarkable story of transformation. He didn't vote at all until 2010 -- and now he's inspiring others to care.
Mahalo for voting, Hawaii!
Share this image on Tumblr to thank people in Hawaii for voting this November.
Searching for the 'Kings' of West Maui
It's public record whether you voted or not. So with records in hand, we searched out some non-voters. Not to shame -- but to encourage.
Hawaii's first-time voters
These people who pledged to vote for the first time are the ones who can bump Hawaii off the bottom of the list. Make your pledge here.
Where 'Republican' is a dirty word
Sam Slom is the only Republican state senator in Hawaii. "I go to work everyday," he says, "and I'm outnumbered 24 to one."
Hawaii's history of civic engagement
Around statehood, in 1959, more than 90% of registered voters in Hawaii went to the polls. So what happened?
Education and the end of voter apathy
Social studies teacher Jason Duncan is trying to do his part to kill voter apathy. "One of my responsibilities is to create an informed citizenry."
Gallery: Voting in paradise
A look at voters and non-voters in the Aloha State.
Polling places turned voters away
Officials on the Big Island of Hawaii are working to make sure the November election goes smoothly after problems plagued the primary.
CNN's 'I'm voting' app on Facebook
Let your friends know you will vote on November 6. It will encourage them to do the same.
Hawaii's most eccentric candidate
U.S. House candidate Kawika Crowley says he lives out of this van, which also serves as his campaign headquarters.
How to make voting contagious
Nick Fancher, 18, attends the school Obama did. He's not sure who will get his vote, but he has ideas about getting others to turn out.
A message from Maui's mayor
Maui's mayor wants everyone on the island to participate in elections. A district in West Maui has the lowest turnout rate.
Why Hawaii should be more like ... Iraq?
Keanu Sai, a professor at the University of Hawaii, has a unique idea involving a transitional government for the "occupied" state.
'Our Hawaiian Spring'
Check out this Facebook app by the news site Civil Beat. If you're in Hawaii, the app can teach you about local candidates.


text:
Background Polka YellowOur coffee mugs combine fun, practicality and design all into one. Enjoy your early morning beverage out of your own designed mug to give you a refreshening start to the day.11oz capacity.Includes box.Handwash only.Not suitable for microwave use.
Real Product Video:
If you order more than 50 pcs items (can be combined), please click here to contact us for whole price quotation, please include the SKU# and the quantity you want for each of them. For order less than 50 pcs, please order directly from our website.


text:
Like most websites we use cookies. This is to ensure that we give you the best experience possible.
Continuing to use www.cabi.org
means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.
Supporting your research in animal production, welfare and health
Log out of Animal Science Database and My CABI.
This will :
Access to over 3 million abstracts, more than 166,000 full text documents, over 360 CAB Reviews and some 4,190 news articles
Advanced Bibliographic Search
Animal Science Database smart searches are based on commonly researched topics, and your own requests
Sign up to receive our Veterinary & Animal Sciences eNewsletter, book alerts and offers direct to your inbox.
1 result found
Results per page:
Black soldier fly larvae (BSFL) meal, produced from the larvae of Hermetia illucens, has shown promise as a fish meal (FM) replacement in diets for rainbow trout, catfish and tilapia, but has not been examined as an alternative protein source in shrimp diets. Six isonitrogenous (35% crude protein,...
Copyright © 2020 CABI. CABI is a registered EU trademark


text:
Aurora stabbing: Woman's body found in alley
A woman was walking her children to school on Thursday morning, Oct. 24, 1996 when she saw something terrible.
A young woman with long blond hair was lying on the ground in an alley just north of East 12th Avenue between Iola and Ironton streets.
When Aurora detectives arrived at the scene they began to canvass the neighborhood.
On Nov. 3, 1996, Aurora police contacted local TV and radio stations and newspapers asking any possible witnesses to come forward.
The body was taken to the Arapahoe County Coroner's Office. The woman appeared to be in her early 20s. She was 5-feet-3 and weighed 120 pounds. She had hazel eyes.
Authorities identified the remains as those of Tangie Lynn Sims, a 25-year-old woman who had grown up near Chatanooga, Tenn. She had most recently been living in a third-floor Alton Gardens apartment at 1550 Alton St. in Aurora.
She had been stabbed multiple times and may have been sexually assaulted.
Authorities contacted Sims' mother, Geraldine Stamey, in Tennessee. The young woman's body was sent back to Tennessee.
Tangie had attended the Central Baptist Church and worked at a Bojangles' Famous Chicken 'N Biscuits restaurant as a cook. The Southern-style restaurant chain serves picnic grits, Cajun pinto beans and dirty rice.
Rev. A.R. Sharpe spoke at Sims' funeral at the Williamson and Sons Funeral Home before her body was buried in the Chattanooga Memorial Park, a large cemetery with tall oak trees, rolling hills and a large duck pond.
While investigating Tangie's violent murder, Aurora police found that the young woman had a criminal record.


text:
Recent Posts
Like Violetsdiary on Facebook
Violets diary
- Hi 6 years ago
- Hello twitter I've not been here 4 ages. R u all still there? 7 years ago
- Pinger: Free Text + Free Calls + Worldwide Messenger by Pinger, Inc. itun.es/gb/0bemD.i 7 years ago
- Sigchos 21°C, Feels 21°C, Wind SE 9 mph #weathernow #weather #appstore itunes.apple.com/WebObjects/MZS… http://t.co/VCgdl6ph 7 years ago
Aspergers / Asd blogs
- 30 Days of Autism
- A boy with Asperger's
- Aspie In the Family
- Autism-mumma
- Autistic-ally Beautiful
- Cars On Repeat
- Catastraspie
- Choosing My Battles
- Crystal Jigsaw
- Emma's Hope Book
- Life On the Edge….of the sofa! – Rosewinelover blog
- Loving Martians – An Autism Adventure
- Otrunning The Storm
- Savette Gazette
- Wired Differently – Aspienaut
Aspergers / Asd other links
Blogs I follow
Other Parent blogs
Top Sites
Blog Stats
- 14,756 hits
Proud Parents of Autistic Children
Member of Brit Mums
- http://rlbk75.files.wordpress.com/2012/04/inspiringblogaward1.jpg?w=214&h=290&h=290
Silent Sunday
Tag Archives: aspergers syndrome
I'm back
Hello world. It's been a long time since I wrote here. So I thought I'd drop you a line to let you know i'm still around and give you a brief update. So much has happened over the last month. … Continue reading
Posted in Aspergers, visual impairment Tagged anxiety, asd, aspergers, aspergers syndrome, autism, blindness, children, disability, family, FEELINGS, high school, inclusion, parenting, school, special needs, stress, vi, visual impairment, work, year 7, young people 2 Comments
Holiday Wish List
So, we go off to Skiathos tomorrow. We've been doing a bit of planning and preparation for the trip. We have to plan. Yeah – OK, I'm a bit of a control freak and I like to know what there … Continue reading
Posted in Aspergers, disability, family, Uncategorized, visual impairment Tagged asd, aspergers, aspergers syndrome, autism, beach, beaches, boats, children, cocktails, disability, food, fun, greece, holiday, lists, motor boats, parenting, pebbles, pedalos, planning, plans, restaurantes, rocks, skiathos, special needs, summer holiday, summer holidays, sunset, swimming, swimming pool, tavernas, visual impairment 6 Comments
I'm linking this post to Suzanne at 3childrenandit's linky "we're all going on a summer holiday". So, we are off to Greece in a couple of weeks. Holidays are a strange thing. We spend lots of money on them. The … Continue reading
Posted in Aspergers, disability, family, Uncategorized, visual impairment Tagged anxiety, asd, aspergers, aspergers syndrome, beach, beaches, blindness, children, disability, family, FEELINGS, fun, greece, holiday, independence, memories, motor boats, sight loss, skiathos, special needs, stress, summer, summer holiday, summer holidays, vi, visual impairment 10 Comments
Primary School Memories
So, my Son has left his primary school. There were the usual parties and end of year / leavers assemblies, which were all lovely. But they never quite capture all the memories for every person. My little man did brilliantly … Continue reading
Posted in Aspergers, disability, Uncategorized, visual impairment Tagged achievements, asd, aspergers, aspergers syndrome, celebration, children, disability, inclusion, leaving school, memories, parenting, primary school, school, school days, special needs, tribute, vi, visual impairment, year 6, year book 10 Comments
Enjoying the holidays and Planning for School
Do you remember your first day at school? I have to admit to having no memory of it at all. I think as parents we build it up and worry about it much more than the children do sometimes. I … Continue reading
Posted in family, Uncategorized Tagged anxiety, aspergers, aspergers syndrome, changing school, children, family, high school, holiday, new school, new school journeys, organising, parenting, parents, planning, school, school bag, school equipment, school uniform, secondary school, startimg school, young people Leave a comment


text:
Harry Potter and the Philosopher's Stone (film)
Jump to navigation Jump to search
Harry Potter and the Philosopher's Stone (released in the United States as Harry Potter and the Sorcerer's Stone) is a 2001 film about a young boy with a great destiny, rescued from the outrageous neglect of his aunt and uncle, who proves his worth while attending Hogwarts School of Witchcraft and Wizardry.
- Directed by Chris Columbus. Screenplay by Steve Kloves, based on the book of the same name by J. K. Rowling.
Let The Magic Begin (taglines)
Harry Potter[edit]
- [reading his welcoming letter] "Dear Mr. Potter, We are pleased to inform you that you have been accepted at Hogwarts School of Witchcraft and Wizardry."
Ron Weasley[edit]
- Bloody hell!
- Sunshine, daisies, butter mellow... turn this stupid, fat rat yellow!
- Wingardium Leviosa.
- She needs to sort out her priorities.
Hermione Granger[edit]
- Oculus Reparo.
- [deleted scene] He's rather disagreeable, isn't he?
- I'm going to bed before either of you come up with another clever idea to get us all killed. Or worse, expelled.
Draco Malfoy[edit]
- You'll soon find out that some wizarding families are better than others, Potter. You don't want to go making friends with the wrong sort. I can help you there.
Rubeus Hagrid[edit]
- Dry up, Dursley, you great prune!
- It does not do to dwell on dreams, and forget to live.
- What happened down in the dungeon between you and Professor Quirrell is a complete secret. So, naturally, the whole school knows.
- Only a person who wanted to find the Stone - find it, but not use it – would be able to get it. That is one of my more brilliant ideas. And between you and me, that is saying something.
- It takes a great deal of bravery to stand up to your enemies, but a great deal more to stand up to your friends.
Severus Snape[edit]
- [entering class room] There will be no foolish wand-waving or silly incantations in this class. As such, I don't expect many of you to appreciate the subtle science and exact art that is potion-making. However, for those select few who possess the predisposition, I can teach you how to bewitch the mind and ensnare the senses. I can tell you how to bottle fame, brew glory, and even put a stopper in death. Then again, maybe some of you have come to Hogwarts in possession of abilities so formidable that you feel confident enough to not pay attention. Mr. Potter. Our new celebrity. Tell me, what would I get if I added powdered root of asphodel to an infusion of wormwood? You don't know? Well, let's try again. Where, Mr. Potter, would you look if I asked you to find me a bezoar?...And what is the difference between monkshood and wolfsbane?...Pity. Clearly, fame isn't everything, is it, Mr. Potter?
- You don't want me as your enemy, Quirrell... We'll have another little chat soon, when you've had time to decide where your loyalties lie.
Lord Voldemort[edit]
- There is no good and evil. There is only power... and those too weak to seek it.
- Dumbledore: [to the cat] I should have known that you would be here... Professor McGonagall.
- [The cat turns into McGonagall.]
- McGonagall: Good evening, Professor Dumbledore. Are the rumours true, Albus?
- Dumbledore: I'm afraid so, Professor. The good and the bad.
- McGonagall: And the boy?
- Dumbledore: Hagrid is bringing him.
- McGonagall: Do you think it wise to trust Hagrid with something as important as this?
- Dumbledore: Ah, Professor. I would trust Hagrid with my life.
- [Hagrid appears on a flying motorcycle]
- Hagrid: Professor Dumbledore, sir. Professor McGonagall.
- Dumbledore: No problems, I trust, Hagrid?
- Hagrid: No, sir. Little tyke fell asleep just as we were flying over Bristol. [hands Dumbledore a bundle – Harry] Try not to wake him. There you go.
- [Dumbledore takes Harry and heads for the Dursleys]
- McGonagall: Albus, do you really think it's safe, leaving him with these people? I've watched them all day, they're the worst sort of... Muggles imaginable. They really are–
- Dumbledore: The only family he has.
- McGonagall: This boy will be famous! There won't be a child in our world that doesn't know his name!
- Dumbledore: Exactly. He's far better off growing up away from all of that... until he is ready. [Dumbledore places Harry on the doorstep. Hagrid snivels.] There, there, Hagrid. It's not really goodbye, after all. [Hagrid nods. Dumbledore places a letter on Harry.] Good luck... Harry Potter.
- Dudley: [about his gifts] How many are there?
- Uncle Vernon: 36, counted them myself.
- Dudley: 36?! But last year, last year I had 37!
- Uncle Vernon: I mean– Yes, yes. Well, some are a quite a bit bigger than last year's –
- Dudley: I don't care how big they are!
- Uncle Vernon: Fine day Sunday. In my opinion, best day of the week. Why is that, Dudley?
- Harry: [when Dudley doesn't answer] Because there's no post on Sundays?
- Uncle Vernon: Right you are, Harry! [takes cookie from Harry] Right you are. No post on Sundays. Hah!
- Harry: Excuse me. Who are you?
- Hagrid: Rubeus Hagrid, Keeper of Keys and Grounds at Hogwarts. Of course, you know all about Hogwarts.
- Harry: Sorry, no.
- Hagrid: No? Blimey, Harry, did you ever wonder where your Mum and Dad learned it all?
- Harry: Learnt what?
- Hagrid: You're a wizard, Harry.
- Harry: I– I'm a what?
- Hagrid: A wizard! And a thumpin' good 'un, I'll wager, once you've been trained up a bit.
- Harry: I think you've made a mistake. I mean, I... can't be a... a wizard. I mean, I'm... just... Harry. Just Harry.
- Hagrid: Well, "Just Harry"... did you ever make anything happen? Anything you couldn't explain when you were angry or scared?
- Harry: [to the Dursleys; angrily after Vernon refuses Harry's entrance to Hogwarts because they swore when they took him in to "put a stop to all this rubbish"] You knew? You knew all along, and you never told me?!
- Aunt Petunia: [bitterly] Of course we knew. How could you not be? My perfect sister being what she was. My mother and father were so proud the day she got her letter. "We have a witch in the family. Isn't it wonderful?" I was the only one who saw her for what she was: a freak! And then she met that Potter, and she had you, and I knew you'd be the same. Just as strange, just as... abnormal. And then, if you please, she went and got herself blown up, and we got landed with you.
- Harry: "Blown up"? You told me my parents died in a car crash!
- Hagrid: [shocked and angry] A car crash?! A car crash killed Lily and James Potter?!
- Aunt Petunia: [sheepishly] We had to say something...
- Hagrid: It's an outrage! It's a scandal!
- Uncle Vernon: He will not be going!
- Hagrid: [somewhat amused] Oh, and I suppose a great Muggle like yourself's gonna stop him, are ya?
- Harry: "Muggle"?
- Hagrid: Non-magic folk. [to the Dursleys, angrily] This boy's had his name down ever since he was born! He's going to the finest school of Witchcraft and Wizardry in the world, and he'll be under the finest headmaster that Hogwarts has ever seen: Albus Dumbledore. [In the meantime, Hagrid is unaware of Dudley stealing the cake he made for Harry]
- Uncle Vernon: I will not pay to have some crackpot old fool teach him magic tricks!
- [Visibly angered, Hagrid whips out his umbrella and points it threateningly at Uncle Vernon.]
- Hagrid: Never... insult Albus Dumbledore... in front of me.
- [Hagrid sees Dudley eating Harry's cake and points his umbrella at him. A pig's tail appears. The Dursleys scream and run out of the room]
- Ollivander: Curious... Very curious...
- Harry: Sorry... but what's curious?
- Ollivander: I remember every wand I've ever sold, Mr. Potter. Every single wand. And it just so happens that the phoenix, whose tail feather resides in your wand, gave another feather. Just one other. It is curious that you should be destined for this wand, when its brother gave you that scar.
- Harry: ...And who owned that wand?
- Ollivander: We do not speak his name. The wand chooses the wizard, Mr. Potter. It's not always clear why. But. I think it is clear that we can expect great things from you. After all, He-Who-Must-Not-Be-Named did great things. Terrible, yes... but great.
- Harry: He killed my parents, didn't he? The one who gave me this. [points to his scar. Hagrid looks hesitant to respond] You know, Hagrid, I know you do.
- Hagrid: [sighs and leans towards him] First – and understand this, Harry, 'cause it's very important – not all wizards are good. Some of them go bad. And a few years ago, there was one wizard who went as bad as you can go. And his name was V– [becomes tense] His name was V–
- Harry: Maybe if you wrote it down?
- Hagrid: Nah, I can't spell it. All right... [in a whisper] Voldemort.
- Harry: Voldemort?
- Hagrid: [frantically] Shh! It was dark times, Harry, dark times. [As Hagrid narrates, we see a flashback of a robed, hooded figure - Voldemort - breaking into Harry's parents' home and striking his mother dead; it ends just as Voldemort aims his wand at baby Harry] Voldemort started to gather some followers; brought 'em over to the dark side. Anyone that stood up to him ended up dead. Your parents fought against him, but nobody lived once he decided to kill 'em. Nobody. Not one. Except you.
- Harry: Me? Voldemort tried to kill... me?
- Hagrid: Yes. That ain't no ordinary cut on yer forehead. A mark like that only comes from bein' touched by a curse, and an evil curse at that.
- Harry: And what happened to Vol– To You-Know-Who?
- Hagrid: Well, some say he died. Codswallop in my opinion. Nope, I reckon he's still out there somewhere, too tired to carry on. But one thing's fer certain: Somethin' about you stumped him that night. That's why you're famous. That's why everyone knows your name. You're the Boy Who Lived.
- Hermione: Has anyone seen a toad? A boy named Neville has lost one.
- Ron: No.
- Hermione: [sees Ron attempting magic] Oh, are you doing magic? Let's see then.
- Ron: [clears throat] Sunshine, daisies, butter mellow... turn this stupid, fat rat yellow!
- [Nothing happens]
- Hermione: Are you sure that's a real spell? Well, it's not very good is it? [Ron gives Harry an indignant and exasperated look] Of course, I've only tried a few simple ones myself, but they've all worked for me. For example, [sits in front of Harry] Oculus Reparo.
- [She waves her wand and Harry's glasses are immediately fixed.] That's better, isn't it? [realizes who he is] Holy cricket, you're Harry Potter! I'm Hermione Granger. [looks at Ron] And... you are?
- Ron: [muffled] Um, Ron Weasley.
- Hermione: [chagrined] Pleasure. You two best change into robes, I expect we'll be arriving soon. [leaves, but turns around to face Ron] You've got dirt on your nose, by the way. Did you know? Just there.
- [Ron, annoyed, rubs his nose and finds she is right]
- Draco Malfoy: So it's true, then. What they're saying on the train. Harry Potter has come to Hogwarts. [All the first years murmur in excitement; Draco indicates two boys next to him] This is Crabbe, and Goyle. And I'm Malfoy. Draco Malfoy. [Ron sniggers; Draco turns to glare at him] Think my name's funny, do you? No need to ask yours. Red hair, and a hand-me-down-robe? You must be a Weasley. [turns back to Harry] You'll soon find out some wizarding families are better than others, Potter. You don't want to go making friends with the wrong sort. I can help you there. [offers his hand]
- Harry: [coldly] I think I can tell the wrong sort for myself, thanks.
- [Harry has just joined the Gryffindor Quidditch team.]
- Ron: Fred and George are on the team too. Beaters.
- Fred: Our job is to make sure that you don't get bloodied up too badly! Can't make any promises. Rough game, Quidditch.
- George: Brutal! But no one's died in years. Someone will vanish occasionally [Harry and Ron walk off] but they'll turn up in a month or two!
- [After their fiasco with a three-headed dog.]
- Ron: What do they think they're doing? Keeping a thing like that locked up in a school?
- Hermione: You don't use your eyes, do you? Didn't you see what it was standing on?
- Ron: I wasn't looking at its feet! I was a bit preoccupied with its heads. Or maybe you didn't notice. They were three!
- Hermione: It was standing on a trapdoor. Which means, it wasn't there by accident. It's guarding something.
- Harry: Guarding something?
- Hermione: That's right. Now, if you two don't mind, I'm going to bed before either of you come up with another clever idea to get us killed. Or worse, expelled. [Goes into her dormitory]
- Ron: She needs to sort out her priorities.
- Oliver: [Leading Harry to practice, carrying a trunk] Quidditch is easy enough to understand. Each team has seven players: Three Chasers, two Beaters, one Keeper, and a Seeker. That's you. [Opens trunk and takes a round ball with four indents in it out] There are three kinds of balls. [Tosses it to Harry] This one's called the Quaffle. The Chasers handle the Quaffle and try to put it through one of those three hoops. [Points to three hoops on opposite end of field.] The Keeper, that's me, defends the hoops. With me so far?
- Harry: I think so. [Tosses Quaffle back to Oliver] What are those? [Acknowledges two other balls]
- Oliver: Oh. [Takes out a bat, a little shorter that a baseball bat] You better take this. [Hands bat to Harry, then unlatches one of the balls from trunk. It shoots up into the air, then zooms back down] Careful now, it's comin' back. [Harry whacks the ball with the bat. The ball zooms off in another direction right though the gap of a statue that has crossed swords] Not bad, Potter. You'd make a fair Beater. [The ball comes back heading directly for Oliver] Uh-oh. [It whacks him in the chest, knocking him over. He fights with it to get it back in the trunk. He eventually succeeds, and locks it back in]
- Harry: What was that thing?
- Oliver: [Panting] Bludger. Nasty little buggers. But you... [Points to Harry]...are a Seeker. [Takes out walnut-sized gold ball with silver wings] The only thing I want you to worry about is this. The Golden Snitch. [Hands it to Harry]
- Harry: I like this ball.
- Oliver: Ah, you like it now. Just wait. It's wicked fast and damn near impossible to see.
- Harry: What do I do with it?
- Oliver: You catch it... before the other team's Seeker. You catch this, the game's over. You catch this, Potter, and we win.
- [Talking about Snape after the Quidditch match when he was accused of jinxing Harry's broom]
- Hagrid: Nonsense! Why would Snape put a curse on Harry's broom?
- Harry: Who knows? Why was he trying to get past that three-headed dog on Halloween?
- Hagrid: Who told you about Fluffy?
- Ron: "Fluffy"?!
- Hermione: That thing has a name?
- Hagrid: Of course, he's got a name! He's mine! I bought him off an Irish feller I met down at the pub last year. The I lent him to Dumbledore to guard the–
- Harry: Yes?
- Hagrid: Shouldn't have said that. No more questions! Don't ask any more questions. That's top-secret, that is.
- Harry: But, Hagrid, whatever Fluffy's guarding, Snape's trying to steal it.
- Hagrid: Codswallop! Professor Snape is a Hogwarts teacher!
- Hermione: Hogwarts teacher or not, I know a spell when I see one. I've read all about them. You've got to keep eye contact and Snape wasn't blinking.
- Harry: Exactly.
- Hagrid: Ron, Hermione, you'll come with me.
- Ron: [In a timid, high voice] Okay.
- Hagrid: And Harry, you'll go with Malfoy.
- [Harry nods]
- Malfoy: Okay, then I get Fang.
- Hagrid: Fine. Just so you know, he's a bloody coward.
- [Malfoy and Harry look over at Fang, who whimpers]
- Firenze Harry Potter, you must leave. You are known to many creatures here. The Forest is not safe at this time, especially for you.
- Harry: But what was that thing you saved me from?
- Firenze: A monstrous creature. [indicates the dead Unicorn] It is a terrible crime to slay a Unicorn. Drinking a Unicorn's blood will keep you alive even if you are an inch from death, but at a terrible price, for you have slain something so pure, that from the moment the blood touches your lips, you will have a half-life. A cursed life.
- Harry: But who would choose such a life?
- Firenze: Can you think of no one?
- Harry: Do you mean to say, that that thing that killed the Unicorn, that was drinking its blood... that was Voldemort?
- Firenze: Do you know what is hidden in the school at this very moment, Mr. Potter?
- Harry: The Philosopher's Stone.
- [Hagrid, Ron and Hermione appear]
- Hermione: Harry!
- Hagrid: Hello there, Firenze. See you've met our young Mr. Potter. You alright there, Harry?
- Harry: [nods] Mm-hm.
- Firenze: Harry Potter, this is where I leave you. You're safe now. Good luck.
- [Snape has approached Harry, Ron and Hermione]
- Snape: Now, what would three young Gryffindors such as yourselves be doing inside on a day like this?
- Hermione: We... [Snape looks to her, expecting an answer]...we were just...
- Snape: You ought to be more careful. People may think you're...[Snape notices Harry eyeing him cautiously. He glares sharply at Harry]...up to something.
- [Harry enters a room and discovers Quirrell in front of the Mirror of Erised]
- Harry: You? No, it can't– it can't be. Snape, he was– he was the one who–
- Quirrell: Yes. He does seem the type, doesn't he? But next to him, who would suspect p-p-p-poor st-st-st-stuttering Professor Quirrell?
- Harry: But that day, during the Quidditch match, Snape tried to kill me.
- Quirrell: No, dear boy. I tried to kill you! And trust me, if Snape's cloak hadn't caught fire and broken my eye contact, I would have succeeded! Even with Snape muttering his little counter-curse.
- Harry: Snape was... trying to save me?
- Quirrell: I knew you were a danger to me right from the off, especially after Halloween.
- Harry: Th-th-then you let the troll in!
- Quirrell: Very good, Potter, yes. Snape, unfortunately, wasn't fooled. While everyone else was running about the dungeons, he went to the third floor to head me off. He, of course, never trusted me again. He barely left me alone. But he doesn't understand - I'm never alone. Never. Now, what does this mirror do? Yes, I see what I desire. I see myself holding the stone. But how do I get it?!
- Voldemort: Use the boy.
- Quirrell: COME HERE, POTTER!!! NOW!!! [Harry walks to Quirrell and the Mirror of Erised] Tell me. What do you see? [Harry sees his reflection take out the Philosopher's Stone, then places it into his pocket. He realizes that it actually is in his pocket.] What is it, what do you see?!
- Harry: I– I'm shaking hands with Dumbledore. I've won the House Cup.
- Voldemort: [in a voiceover] He lies.
- Quirrell: TELL THE TRUTH!!! WHAT DO YOU SEE?!
- Voldemort: Let me speak to him.
- Quirrell: Master, you are not strong enough!
- Voldemort: I have strength enough for this...
- [Quirrell unwraps his turban, revealing a hideous face on the back of his head – Voldemort.]
- Voldemort: Harry Potter. We meet again.
- Harry: Voldemort?
- Voldemort: Yes. You see what I've become? See what I must do to survive? Live off another, a mere parasite. Unicorn blood can sustain me, but it cannot give me a body of my own. But there is something that can. Something that, conveniently enough, lies in your pocket. [Harry attempts to escape] STOP HIM! [Quirrell blocks Harry by snapping his fingers, causing a large fire to block off the entrance] Don't be a fool. Why suffer a horrific death, when you can join me and live?
- Harry: Never!
- Voldemort: [laughs] Bravery. Your parents had it too. Tell me, Harry... would you like to see your mother and father again? [Harry's parents appear in the Mirror of Erised] Together, we can bring them back. All I ask is for something in return. [Harry pulls the Stone out of his pocket.] That's it, Harry. There is no good and evil. There is only power... and those too weak to seek it. Together, we can do extraordinary things. Just give me the Stone!
- [Harry's parents disappear from the mirror]
- Harry: [screams] YOU LIAR!
- Voldemort: KILL HIM! [Quirrell flies through the air and begins choking Harry. Harry tries to reach for the Stone, but grabs Quirrell's wrist, and suddenly makes it immediately begin to burn and turn into ash. Quirrell gasps, screams, and lets go of Harry in fear and he starts to panic]
- Quirrell: What is this magic?!
- Voldemort: Fool! Get the Stone!
- [Quirrell reaches for the Stone with his other hand. Harry puts his hands on Quirrell's face, causing his face to burn and turn to ash too. Quirrell screams in agony, and turns to ash, until there is nothing left but his robes. Harry grabs the Stone. Behind him, the spirit of Voldemort rushes at Harry, knocks him out and escapes while the camera pans towards the Stone.]
- [Harry wakes up in the hospital wing]
- Dumbledore: Good afternoon, Harry. [sees candies and cards on table] Ah, tokens from your admirers.
- Harry: Admirers?
- Dumbledore: What happened down in the dungeons between you and Professor Quirrell is a complete secret. So, naturally, the whole school knows. Ah, I see your friend Ronald has saved you the trouble of opening your Chocolate Frogs.
- Harry: Ron was here? Is he alright? What about Hermione?
- Dumbledore: Fine. They're both just fine.
- Harry: But what happened to the Stone?
- Dumbledore: Relax, dear boy. The Stone has been destroyed. My friend Nicholas and I have had a little chat, and agreed it was best, all around.
- Harry: But, then Flamel... he'll die, won't he?
- Dumbledore: He has enough elixir to set his affairs in order. But yes, he will die.
- Harry: How is it I got the Stone, Sir? One minute I was standing in the Mirror, and the next...
- Dumbledore: Ah, you see, only a person who wanted to find the Stone, find it, but not use it, would be able to get it. That is one of my more brilliant ideas. And between you and me, that is saying something.
- Harry: Does that mean, with the Stone gone that is, that Voldemort can never come back?
- Dumbledore: Ah, I'm afraid... there are ways in which he can return. Harry, do you know why Professor Quirrell couldn't bear to have you touch him? [Harry shakes his head] It was because of your mother. She sacrificed herself for you, and that kind of act leaves a mark. [Harry reaches up to touch his scar] No, no. This kind of mark cannot be seen. It lives in your very skin.
- Harry: What is it?
- Dumbledore: [smiling] Love, Harry. Love.
- [Last lines]
- Hermione: Feels strange to be going home, doesn't it?
- Harry: I'm not going home... not really.
Deleted Scenes[edit]
- Harry: Hi, Hedwig. [Hedwig has just flown down to the table where Harry, Ron and Hermoine are studying]
- Hermione: Look at you playing with your cards. Pathetic! We've got final exams coming up soon.
- Ron: I'm ready! Ask me any question.
- Hermione: All right, what are the three most crucial ingredients in a Forgetfulness Potion?
- Ron: ...I forgot.
- Hermione: And what, may I ask, do you plan to do if this comes up in the final exam?
- Ron: Copy off you?
- Hermione: No, you won't! Besides, according to Professor McGonagall, we're to be given special quills bewitched with an anti-cheating spell.
- Ron: That's insulting! It's as if they don't trust us! [checks a card, irritated] Dumbledore again!
- Ron: [Neville comes hopping in, his legs apparently stuck together] Leg-Locker Curse?
- Harry: Malfoy. [Neville approaches them amidst laughter from the other students]
- Ron: You have got to start standing up to people, Neville.
- Neville Longbottom: [wobbling uncontrollably] How? I can barely stand at all!
- Seamus Finnigan: [jumping up, wand at the ready] I'll do the counter-curse!
- Neville Longbottom: No, that's all I need... you to set my bloody kneecaps on fire!
- Seamus Finnigan: [slamming his wand down angrily] I don't appreciate the insinuation, Longbottom. Besides, if anyone cares to notice, my eyebrows have completely grown back! [stalks off angrily, showing a large chunk of hair missing from the back of his head]
- Harry: I found him! [hands Ron a Chocolate Frog card of Dumbledore]
- Ron: 'Dumbledore is particularly famous for his defeat of the Dark" Wizard Grindelwald in 1945–'
- Harry: Go on.
- Ron: '-for his discovery of the 12 uses of Dragon Blood, and his work on alchemy with his partner Nicolas Flamel!'
- Harry: I knew the name sounded familiar. I read it on the train that day.
- Hermione: [beaming excitedly] Follow me!
- [the Trio tears out of the Great Hall, leaving poor Neville still flailing around]
- Neville Longbottom: Hey, wait, where are you going? What about the counter-curse?! [before he can say another word he topples over backwards, the other students start laughing]
- [Dudley is in his new school uniform having his picture taken. Harry enters the room as Uncle Vernon and Aunt Petunia proudly snap pictures of their son.].
- Harry: Will I have to wear that too?
- Petunia: You? Go to Smeltings? [Harry nods, questionably]
- Uncle Vernon: HA!
- [The family laughs.]
- Aunt Petunia: Don't be so stupid, you're going to go the state school where you belong. [Goes to the kitchen and fishes out a grey shirt in a boiler.] And this is what you're gonna be wearing when I've finished dyeing it.
- Harry: But that's Dudley's old uniform. It'll fit me like bits of old elephant skin.
- Let The Magic Begin.
- Journey Beyond Your Imagination.
- Let The Feast, Begin.
- Daniel Radcliffe as Harry Potter
- Rupert Grint as Ron Weasley
- Emma Watson as Hermione Granger
- Richard Harris as Albus Dumbledore
- Tom Felton as Draco Malfoy
- Robbie Coltrane as Rubeus Hagrid
- Alan Rickman as Severus Snape
- Maggie Smith as Minerva McGonagall
- Ian Hart as Professor Quirrell / Lord Voldemort (Voice)
External links[edit]
- Harry Potter and the Sorcerer's Stone quotes at the Internet Movie Database
- Harry Potter and the Sorcerer's Stone at Rotten Tomatoes
- The Official Harry Potter Site
|Harry Potter (book series, film series) by J. K. Rowling
|Harry Potter and the Philosopher's Stone
|Harry Potter and the Chamber of Secrets
|Harry Potter and the Prisoner of Azkaban
|Harry Potter and the Goblet of Fire
|Harry Potter and the Order of the Phoenix
|Harry Potter and the Half-Blood Prince
|Harry Potter and the Deathly Hallows
|films part 1 and part 2
|Harry Potter and the Cursed Child
|last words in Harry Potter media
|Fantastic Beasts & Where To Find Them


text:
Have you seen these yet? They are pure genius...a panel that contains four different coordinating prints, each the size of a fat quarter (approximately 18" x 22"). They are designed by DS Quilts and are available at your big box fabric retailer.
I found mine in the small precut section of the store, but these are not precut. As I said above, these are panels, but as you can see, there are dotted lines to cut between each print.
Pretty cool, huh? My local store had four different panels, but I only picked up these two. I tried to show a bit of self restraint, although I must admit, it was kind of hard to do that. I really wanted them all!


text:
After buying 2 cucumbers in order to make one into a Chinese salad for a party, I decided to make the other into salad as well (as opposed to tzatziki and a tzatziki delivery system). After checking the index of Modern Cookery For Private Families (first published in 1845, reissued in 2011 by Quadrille), I decided to make the cucumber dish with the oddest name.
I canot find out much about the words 'mandram' or 'mandrang' or who went to to where in the Caribbean to bring the recipe back to Acton. Most descriptions of this 'salad-like hash' (William Woys Weaver, Oxford Symposium on Food and Cookery, edited by Harlan Walker, 1991), lead back to Acton's recipe, although I enjoyed the idea of it as an 'unfailing stimulant to the appetite'. Food in England by Dorothy White (1945) has completely different recipe for 'cucumber mandram', so perhaps I'll have a go at that another time.


text:
Sixteen years ago, he cruised the streets near John Carroll and what was then Loyola College in a Nissan Sentra, a fresh and eager youth who was ready to play, ready to compete. Back then he was known as "The Hornet," not because of his hulking, quarterback-worthy 6-foot-2 stature, but because his prized Sentra was brown — a reference to the Brown Hornet superhero from the Fat Albert cartoons.
After being named Major League Soccer Goalkeeper of the Year twice, an MLS All-Star six times and MLS Comeback Player of the Year, Zach Thornton has returned home to Loyola University as a men's volunteer assistant coach.
With the nickname alongside him.
There's more mileage on him now. The 39-year-old Edgewood native gained his first soccer acclaim at John Carroll, played at Essex Community College and at Loyola, and he followed that with Olympic training in California and eventually a spot with the New York MetroStars of MLS in 1996. But it was Thornton's nine-year run with the Chicago Fire where he really made a name for himself.
"That was the best team I've played on. It was the true definition of a team — good group of guys who trained hard, pushed each other and hung out off the field," he said. "Best locker room I've ever been in."
He has been in many during a career that detoured briefly to Benfica in Portugal and included eight caps with the U.S. national team and MLS stops with the Colorado Rapids and New York Red Bulls before concluding with the last of four seasons with Chivas USA in 2011.
"There was a little grieving period, but I have no complaints and I had a great career. I've been to places who knows if I ever would have gone, made some great friends along the way. Soccer has been great to me, and I want to give back to the game," Thornton said.
Chivas' loss has been Loyola's gain. Returning home to Maryland after his 19-year senior career, Thornton was looking to give back to the sport that had been so good to him. After Thornton occasionally volunteered his coaching skills last spring, he and head coach Mark Mettrick developed a plan for the fall season.
"Loyola was such a huge influence on me and my development. I hadn't been home for any substantial period of time since I started playing 16 years ago, and my parents are getting up there in age, so it worked out for me to come home."
But transitions are rarely easy and for the first time, Thornton is experiencing what it's like to stand on the sideline instead of in the goalkeeper's box. Sometimes, he realizes, it's frustrating.
"When you're playing, you can control more. You can control what you're doing and control the players. You definitely have to be patient as a coach and relinquish some of the control," Thornton said.
"I'm still trying to figure out my coaching style. I'm new — I haven't gotten that far yet."
It helps that he's finding his voice in a place whose familial atmosphere has not changed in nearly two decades. It's a nostalgic experience.
"I still remember my first practice," he said. "I knew a couple guys from the team from club soccer, and for the first week they weren't talking to me because I was a freshman. You've got to pay your dues.
"But it's great to be back. The facility is amazing, everyone is still excited and wants to be here. It's still like a family."
And Loyola is still a strong program, as it was in 1993 and 1994, when Thornton helped it win Metro Atlantic Athletic Conference regular-season and tournament championships. This season, the Greyhounds are 12-5-1 overall with a 7-1-0 MAAC record, and they've qualified for the conference tournament, which starts Nov. 8.
Thornton, who works primarily with the goalies and defenders, is a big reason for the current success.
"He's the hardest coach I've ever played for, but that also makes him the best. With every training session, it seems as if I discover a whole new perspective in the game and the position," freshman goalkeeper Jordan DiLapo said.
Added junior keeper Thurman Van Riper: "He demands a high level of performance from his goalies. He encourages us to not accept mediocrity."
Thornton's competitive nature becomes evident during games.
"If he doesn't like [a call], he'll come out," Mettrick said. "He barks, and he turns heads when he barks."
But that intensity is masked by a charismatic presence and composed demeanor.
"He's a quiet gentleman and extremely polite," Mettrick said. "He'll come in every day and shake your hand."
Said Greyhounds senior keeper Zach Kane: "He's extremely humble for someone who has done so much in his life and knows when to joke around and have a good time. He'll be the last person to talk about himself, and if anything, he avoids the compliments. I'd hope I could take that lesson away for myself."
Off the field, Thornton is transitioning from his playing career to retirement by cooking, golfing and continuing his work with the Smart Guy Movement, an initiative he pursued back in his Chivas days with his longtime friend and former Greyhound and United Soccer Leagues Second Division defender, J.T. Dorsey. The organization aims to inspire at-risk and less-fortunate youth through soccer and to work with kids on building lifestyles around sport, education and health.
Most importantly, though, Thornton is finally getting the opportunity to spend more time with his parents, which was a major factor prompting his return to the Maryland area. They are his motivation and inspiration.
"They are the two most amazing people to me, and I always want to make them proud," he said.


text:
PTA wreath sale
WEST BOYLSTON — orders will be taken through Nov. 9 for the West Boylston iddle/High School PTA Annual Holiday Wreath Sale. Order forms are available on the West Boylston School website, wbschools.com, under the middle/high school tab, you may contact Linda Luthman at (508) 854-3117 to place your order.
WEST BOYLSTON — Registration is still open for the annual gingerbread making event. Cost is $40. Decoration day is Saturday, Dec. 8, at 9 a.m. at the Middle High School Cafeteria, 125 Crescent St. All participants will be provided with a freshly baked, constructed, gingerbread house, royal icing and candy to decorate with. Download a registration form at www.westboylston.com/Pages/WBoylstonMA_Recreation/reginfo.
WORCESTER — The Holiday Fair at Greendale People's Church, 25 Francis St., Worcester, is open to residents of Boylston and West Boylston. It will be held on Friday, Nov. 2 from 9 a.m. to 7 p.m. and Saturday, Nov. 3 from 9 a.m. to 3 p.m. Included in the fair are the Scandinavian Room, jewelry, Olde Revival Shoppe, baked goods, handmade knits, bargain basement, Country Store, angels, Christmas Corner and more. A snack bar will also be open all day Friday and Saturday. Friday, lunch will be served from 11 a.m. to 1:30 p.m. Lobster roll, $9, or chicken salad roll, $6. A turkey dinner will be served from 5 to 7 p.m. Tickets are $10 for adults or $5 for children under 5. Take out available for lunch and dinner by calling church office at (508) 852-7727.
WEST BOYLSTON — An information session and sign-ups for the latest "A Matter of Balance" program will take place Friday, Nov. 2, at 9:30 a.m. at the Senior Center, 127 Hartwell St. Debby Westerback, of Oriol Health Care will present an informational video that addresses the fear of falling. This free, eight-session program will help set goals to increase activity, reduce fall factors and strengthen balance, but requires a minimum of six participants. If interested, come to this session and sign up. For questions, call Marcia at (508) 835-6916.
BOYLSTON — The Massachusetts Orchid Society will host its annual show of thousands of orchids. The event will take place on Friday, Nov. 2, from 1 to 5 p.m. as well as on Saturday and Sunday, Nov. 3 and 4, from 9 a.m. to 5 p.m. at Tower Hill Botanic Garden, 11 French Drive.
BOYLSTON — Boylston Public Library, 695 Main St., will kick off its monthly film screening and discussion group with the topic of film noir on Saturday, Nov. 3, at 11 a.m. The program will include a brief presentation on film noir, a screening of a quintessential classic and a lively discussion on mood, dialogue, crime and cynicism that make up what Roger Ebert calls "the most American film genre." For more information, call the library at (508) 869-2371 or visit boylstonlibrary.org for details. Save the date for the next screenings on Saturday, Dec. 1 and Jan. 26.
BOYLSTON — "Real Townies Are Always Home" will be presented by award-winning author and columnist, Sally Cragin on Sunday, Nov. 4 at 2 p.m., at Boylston Historical Society and Museum, 7 Central St. She will discuss Yankee habits, local history, bygone customs, local characters, stories, and lore. Come share your own stories. The event is free for members For information, contact (508) 869-2720. Goodies will be served.
The presidential election is Tuesday, Nov. 6. polls statewide are open from 7 a.m. to 8 p.m. In Boylston, voting takes place at the Municipal Office Building, in the Hillside Gymnasium, 221 Main St. In West Boylston, voting takes place at Our Lady of Good Counsel Church, 111 Worcester St. In West Boylston, traffic will exit onto Church Street, behind the church at the common, not onto Worcester Street (Route 140).
BOYLSTON — The Library Book Club for Adults has a new meeting time. Starting in November, the book club will meet at the library on the first Wednesday of the month at 1 p.m. The group is currently reading "The Art of Racing in the Rain," by Garth Stein. Bring a bag lunch and join the discussion on Wednesday, Nov. 7.
BOYLSTON/WEST BOYLSTON — Youth Basketball will be accepting registrations on Wednesday, Nov. 7 and Thursday, Nov. 8, from 6:30 to 8 p.m. at Major Edwards Elementary School, 70 Crescent St., West Boylston. The cost is $65 per player with a $130 max per family. For details on when grade-level skills evaluations will be held (beginning Nov. 9), and a registration form, visit www.westboylstonsports.com. For questions, email Bob Dunne at firstname.lastname@example.com or call him at (774) 261-3324.
WEST BOYLSTON — Medicare Boot Camp is Friday, Nov. 9, at 10 a.m. Ed Roth, director of the SHINE Program, will present this discussion in time for Medicare's annual enrollment period, which ends in December. Each year, the Medicare health and drug plans make many changes that might affect subscribers. Medicare Boot Camp will explain these changes and report any changes for Medicare for the upcoming year. Call the Senior Center at (508) 835-6916 to reserve a seat.
WORCESTER — You Inc.'s Gala for Kids will be held at Mechanics Hall in Worcester on Friday, Nov. 9, at 6 p.m. Evening includes: open bar, sit-down dinner, dancing, a silent auction, live music by Audio Nation, former Boston Bruin Lyndon Byers, as well as comedian and on-air staff of The Pike 100 FM, Frank Foley. For information, contact Amy McCarthy at (508) 849-5600 ext. 286 or email@example.com.
BOSTON — The final payment for the Northboro Travelers trip to see the Boston Pops holiday concert is due Nov. 14. The concert is Friday, Dec. 14 and is open to Boylston residents. The bus will leave the Shrewsbury Senior Center at 12:30 p.m. and Trinity Church, Northboro, at 1 p.m., returning around 7 p.m. The cost is $79 per person and includes all gratuities. The trip includes a drive along the Boston Common and Massachusetts State House to view the Christmas lights display. For information or reservations, contact Martha Bigelow at (508)869-2446. Checks should be payable to Martha Bigelow, 50 School St., Boylston. Cancellation charge may apply if reservation is canceled after Nov. 14.
BOYLSTON — Youth soccer is now accepting registrations for the spring 2013 season. Registration deadline for ages U10 and up is Friday, Nov. 16. For U6, U7 and U8 the deadline is Jan. 25. Registration forms may downloaded from www.boylstonyouthsoccer.org, picked up at the library orrequested via email at: email@example.com


text:
NATICK, Mass., March 6, 2013 /PRNewswire/ -- Boston Scientific Corporation (NYSE: BSX) has begun the launch of its 0.035" and 0.018" Rubicon™ Support Catheter in the United States. The device is designed to assist physicians with placement and support of guidewires that are used in peripheral vascular procedures to deliver stents and balloons to open blockages in the legs and other peripheral arteries. Boston Scientific is also launching the 0.035" Rubicon Support Catheter in Europe to build on the momentum of the 0.018" size that was introduced in that region last fall.
Peripheral arterial disease (PAD) affects approximately 27 million people worldwide. It can cause pain or cramping in the legs and hips due to lack of blood supply while walking or climbing stairs. In some cases, the condition can become so severe it can lead to critical limb ischemia and the need for amputation. The Rubicon Support Catheter was designed to help clinicians more easily reach blockages.
"The Rubicon Support Catheter offers an outstanding combination of features," said Louis Lopez, M.D., St. Joseph's Hospital, Fort Wayne, Indiana. "It offers the pushability, low-profile and flexibility needed for navigating through the types of challenging, complex lesions that physicians face in the peripheral vascular space."
The Rubicon Support Catheter had previously been available from Boston Scientific in a 0.014" diameter only, and by launching the 0.035" and 0.018" sizes, Boston Scientific now offers physicians a full range of diameters to treat patients with peripheral arterial disease. The Rubicon Support Catheter is also available in a variety of lengths including 65cm, 90cm, 135cm and 150cm.
"Support catheters can help physicians treat more patients by facilitating the crossing of complex lesions," said Jeff Mirviss, president, Peripheral Interventions, Boston Scientific. "By making a full range of diameters of Rubicon Support Catheters available, we are offering more choices to clinicians. The Rubicon Support Catheter is one of many new solutions that Boston Scientific has introduced to the market during the past two years and demonstrates our continued commitment to global leadership in Peripheral Intervention."
The Rubicon Support Catheter has received FDA 510(k) clearance and achieved CE Mark status.
About Boston Scientific
Boston Scientific transforms lives through innovative medical solutions that improve the health of patients around the world. As a global medical technology leader for more than 30 years, we advance science for life by providing a broad range of high performance solutions that address unmet patient needs and reduce the cost of healthcare. For more information, visit www.bostonscientific.com and connect on Twitter and Facebook.
Cautionary Statement Regarding Forward-Looking Statements
This press release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934. Forward-looking statements may be identified by words like "anticipate," "expect," "project," "believe," "plan," "estimate," "intend" and similar words. These forward-looking statements are based on our beliefs, assumptions and estimates using information available to us at the time and are not intended to be guarantees of future events or performance. These forward-looking statements include, among other things, statements regarding our business plans and commitments, new product launches, product performance and impact, and competitive offerings. If our underlying assumptions turn out to be incorrect, or if certain risks or uncertainties materialize, actual results could vary materially from the expectations and projections expressed or implied by our forward-looking statements. These factors, in some cases, have affected and in the future (together with other factors) could affect our ability to implement our business strategy and may cause actual results to differ materially from those contemplated by the statements expressed in this press release. As a result, readers are cautioned not to place undue reliance on any of our forward-looking statements.
Factors that may cause such differences include, among other things: future economic, competitive, reimbursement and regulatory conditions; new product introductions; demographic trends; intellectual property; litigation; financial market conditions; and future business decisions made by us and our competitors. All of these factors are difficult or impossible to predict accurately and many of them are beyond our control. For a further list and description of these and other important risks and uncertainties that may affect our future operations, see Part I, Item 1A – Risk Factors in our most recent Annual Report on Form 10-K filed with the Securities and Exchange Commission, which we may update in Part II, Item 1A – Risk Factors in Quarterly Reports on Form 10-Q we have filed or will file hereafter. We disclaim any intention or obligation to publicly update or revise any forward-looking statements to reflect any change in our expectations or in events, conditions or circumstances on which those expectations may be based, or that may affect the likelihood that actual results will differ from those contained in the forward-looking statements. This cautionary statement is applicable to all forward-looking statements contained in this document.
Steven Campanini
508-652-5740 (office)
Media Relations
Boston Scientific Corporation
Michael Campbell
508-650-8023 (office)
Investor Relations
Boston Scientific Corporation
SOURCE Boston Scientific Corporation


text:
In the next 50 years, the U.N. estimates the world's population will reach roughly nine billion people, and the vast majority will live in cities. Feeding those hungry mouths, experts say, will require clearing an additional ten billion hectares for farming—that's an area roughly the size of Brazil. But Dickson Despommier, a microbiologist at Columbia University, doesn't believe that chopping down the world's forests to make new farmland is the answer to easing potential food shortages. Instead, he wants to bring farming to the places where most consumers and supermarkets are—namely, cities. Forget community gardens and the occasional greenhouse; Despommier and a team of his students propose farming in skyscrapers, or "vertical farms." They envision 30-story buildings that each take up a city block and grow enough food for 50,000 people per year.
"It's not just a way of generating food," says Despommier. "It's a way of dealing with municipal waste, recycling water, and using methane digestion to help a city be sustainable." According to his scheme, both animal and plant life could thrive indoors. Fish such as tilapia, trout, and striped bass would live in the pond on the ground floor, while fruits and vegetables would be grown hydroponically, without the use of soil, on upper floors. Wastewater from the fish tanks would be transported to the basement where, along with drain water from showers and sinks, it would be treated and then used to fill the fishponds and hydroponic tanks. Water containing human wastes and other organic material would pass through a methane reactor to create energy to power the building. With no need for pesticides or food transportation, and the ability to produce multiple crops in a season (six corn harvests, for example, instead of one), the vertical farm sounds like an eco-cornucopia.
Although this smacks of science fiction, industries operating on a similar principle are already up and running. In 2001, the Dutch agriculture minister supported building a vertical farm in Rotterdam called Deltapark, in response to flooding farmland, livestock diseases such as swine fever, and growing agricultural pollution. Though the park hasn't been built, the idea of linking several industries together to reduce the environmental burden of agriculture has become increasingly popular, says Jan Broeze, the Wageningen University scientist who dreamed up Deltapark. "If you cluster various activities, like greenhouses, fish farming, and manure processing, then you create a sufficient scale for more sustainable food production," says Broeze, who is working with a group of farmers in Holland to link a chicken farm, a manure processing system, and greenhouses. "The idea is to use wastes from one industry to sustain another."
In the U.S., however, the idea has generated interest but not capital. "The problem is that nobody wants to be first," says Despommier. "I think this will arise when someone realizes that they can make a lot of money." He compares the vertical farm to the hybrid car, which "now everybody is producing. They aren't doing it for the sake of the environment; they're doing it to make money."
Vertical farms will likely become more economically viable in the coming years, according to John Ikerd, an agricultural economist at the University of Missouri-Columbia. "There will be even greater economic opportunities in the future, as the prices of industrial foods rise, markets for local and sustainably produced foods grow, and production systems for vertical farms become more efficient through research and practical experience," he says.
Meanwhile, Despommier and his students are refining their design by incorporating new technology. For example, aeroponic technology—plants grown in an enclosed, sterile chamber that retains mist and heat—grows plants faster than either hydroponic technology or plain old soil. And using windows coated with titanium oxide, which breaks down dirt and causes water to form sheets (instead of droplets) would clean the panes as they flowed down the surface.
Despite the environmental benefits, Angela Caudle, executive director of the International Federation of Organic Agriculture Movement, is not convinced that vertical farming is the way to achieve sustainability. "The technological solution distracts from our human connection to agriculture and food production," she says. "I can appreciate an attempt to find sustainable ways to deal with producing more food for more people, but for me this is kind of like laboratory food."
Others, however, would be keen on buying the food. "We're trying to buy as local as possible, and you can't get much more local than that," says Allen Zimmerman, produce buyer for the Brooklyn-based Park Slope Food Co-op, which has more than 12,000 members.
For now, the vertical farm is "a think piece," says Despommier. There are still enormous obstacles to overcome, including cost and what he terms "political lull." The answer, he suggests, is to get the G-8 nations to pool their resources, or a foundation to provide the initial funding for a vertical farm in a country where it's desperately needed. After that, Despommier believes the idea will take off. "The pieces all exist out there, they just need to be put together," he says. "Then, the waste streams could turn into profit streams."
Story by Alisa Opar. This article originally appeared in Plenty in March 2007. The story was added to MNN.com in May 2009.


text:
I gotta say, the timing is bad on this. At the same time that we've announced DVD compilations of four seasons of Roy Underhill's "The Woodwright's Shop," there's a new video out from another red-headed woodworker who prefers hand tools. That would be me. And it's my first commercial video, so please be kind.
"Tool Basics for Getting Started in Woodworking" introduces the hand tools, hand-held power tools (and miter saw) a beginner should consider when setting up his or her first shop – what to look for when selecting tools and the basics of using them, as well as a little bit on wood selection. In other words, it's the video companion to our I Can Do That series. I talk (for more than three hours) about measuring tools, several kinds of saws, boring tools, shaping tools, joinery tools and the router.
Honestly, I'd have rather filmed solely hand-tool basics (I do so love my router planes), but darn if that Schwarz fellow didn't already do that on his "Mastering Hand Tools" 2-DVD set. That said, I do build the majority of our I Can Do That projects, so I know first hand what can be accomplished with a simple (but solid) set of small power tools, a smattering of hand tools and just a little ingenuity (plus good design). (The DVD also includes plans for three of the ICDT projects I've built: "Victorian Side Table," "Shaker Step Stool" and "Tool Tote.")
So if you know someone who's just getting started in woodworking, know someone who you think should get started in woodworking, or you have a neighbor who keeps borrowing your tools instead of buying his or her own, consider "Tool Basics for Getting Started in Woodworking" an ideal gift.


text:
The Allez range shows off the capabilities of aluminium, from Win Tunnel-tuned and ultra-stiff race rockets to fully capable all-rounders that serve as the perfect introduction to road riding. Our engineers have decades of experience with alloy, developing innovative welding and hydroforming techniques that allow them to craft the ideal balance of responsiveness, comfort, and handling.
Showing all 5 results