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tag:blogger.com,1999:blog-32371593903745178852018-09-26T21:41:38.174-04:00Purple Dog Lavender FarmA small sustainable farm in the beautiful Fingerlakes region of New York state growing lavender, surrounded by wineries and beautiful sunsets. We are located near Cayuga Lake 1321 State Rt 34B King Ferry, NY Phone# (315) 364-1023Doug firstname.lastname@example.com:blogger.com,1999:blog-3237159390374517885.post-59273852748135284712014-05-26T10:05:00.000-04:002014-06-19T12:34:20.953-04:00Growing with ChangeEveryone knows that life brings constant change. How you receive change and how you respond to the change can be positive or negative. This winter was a hard winter on the farm. We lost all our beehives. The bulk of our lavender plants even our oldest, strongest and most protected had a large, abnormal amount of winter-kill. What does this mean for us? Well no lavender honey this year, no lavender or small amounts to sell by the road. The gypsy wagon we finished last year will have little if anything to place in it. What to do? Well we could replant but we are moving on from the initial purpose of the farm. This year we will focus on what we can grow and grow that well. We very adequately grow a large part of our pantry. Garlic, onions, canned tomatoes sauce, beans, lettuce greens and everything else you grow in a garden we have great success with. We have other ventures we want to focus on in our lives. There will still be enough to do on the farm, for our orchard to yield well takes it takes effort. The house still needs the last coats of paint, windows in the barn need repair and paint. Then yesterday the tractor water pump broke. So we will be busy just in a different direction. Change happens, embrace it. One can hope our new bees and remaining lavender will give us that great flavor of lavender honey next year.Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2014/05/growing-with-change.htmltag:blogger.com,1999:blog-3237159390374517885.post-11321874665050783482014-05-18T09:59:00.002-04:002014-05-18T12:12:29.267-04:00MushroomsWe love mushrooms. A year ago my wife bought me a present of a box of grow your own mushrooms. It was fun but didn't yield many. So this year I bought some mushroom spawn, (not seeds, but the way that mushrooms reproduce) from an outfit in Washington.

We go through at least a pound a week in a variety of mushrooms, so anything we can do to reduce the money spent will be well worth the effort. Shiitake mushrooms are a healthy choice as well as many of the stir-fry dishes we make have them as the mushroom of choice. We like the meaty texture of these mushrooms as well. I'll post more picts as this project progresses. Today it will be inoculating the log with the spawn. Then I have 6 months to a year till I get a yield but the logs will yield for 1-2 years.

Spawn on the wood dowels

Prepping the log for the dowels

Hammer them home with a rubber mallet

The log in the forefront is plugged then sealed with wax.
The one in the back is plugged waiting for the beeswax to seal it.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2014/05/mushrooms.htmltag:blogger.com,1999:blog-3237159390374517885.post-27082363044042287242014-04-14T08:21:00.000-04:002014-04-14T08:21:00.730-04:00Why We Grow Our Own Garlic

Interesting article from Australia on garlic. Microgardener article
The highlights of the article, besides how to grow, is the majority of garlic in the world is produced in China using methods we would rather like to avoid. As we begin our spring planting and I watch the garlic cloves we planted last October begin to poke through the mulch we laid to protect it through the winter, I think why doesn't everyone grow their own. In the northeast it is really an easy and fun crop to grow. You plant the cloves in the fall spread a layer of mulch to protect it in the winter and about mid July you pull it out of the ground. It is one of our favorite tasks to pick on the farm. There is nothing like pulling out beautiful heads of garlic all started by a single clove. We grow more than enough to stock us for the year ( we go through about 3 heads a week) and to sell by the road. We grow about eight different varieties, softneck and hardneck. After reading the above article I am more glad than ever that we grow our own. It really does matter where your food comes from. It is even better when you grow it yourself.Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2014/04/why-we-grow-our-own-garlic.htmltag:blogger.com,1999:blog-3237159390374517885.post-74320466891877892722014-03-12T17:56:00.001-04:002014-03-12T17:56:14.796-04:00Making the Maple SyrupWith a lull on the farm, a great winter and 3 maple trees on our front lawn "sugarin" was calling to me.
I have always wanted to try my hand at it and the local Agway was selling the equipment so we tried it out. I had been collecting sap for the past week. I had about 7 gallons from the 3 trees and 5 taps.

I didn't know what to expect. We collected a little bit each day over the course of a glorious warm spring like week the first part of March. We then had a blizzard come through which gave me a day off from other responsibilities. So what better time to reduce the sap. It takes about 36-40 gallons of sap to get one gallon. Basically you boil off that much water to reduce it to syrup consistency.

We had a clambake setup my brother had given us along with a full tank of propane so I filled the pot about 7 gallons worth of the 10 gallon pot and got it to a boil. This was about 9:00 in the morning. I figured I would be lucky to gat about a pound and half of syrup out of the sap. It took till about 4:00 in the afternoon to finish the boil and then we filtered it through some cheesecloth. The resulting taste was delicious for our first attempt. Maybe we'll gather some more sap over the next week and try it again.

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2014/03/making-maple-syrup.htmltag:blogger.com,1999:blog-3237159390374517885.post-13757415522793381322013-12-29T11:12:00.004-05:002013-12-31T12:31:40.806-05:00Soil for Health

"The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life. Without proper care for it we can have no community, because without proper care for it we can have no life."

Wendell Barry

This weekend a friend on Facebook posted a link to an article. This lead me on a hunt for similar articles on the topic. Food Soil and our Nutrition I found three articles that all spoke to how our food even organically grown is missing nutritional benefits compared to food from 70 years ago. This is due to our soil being depleted by traditional agricultural methods. In one article, selenium which is known to help battle the growth of cancerous cells in our bodies is becoming absent from our food. Artificial fertilizers, petrochemicals used in agriculture may provide NPK(nitrogen, phosphorus, and potassium) but though that is what is needed to grow healthy plants, it is not the sum of the whole. There are 27 trace elements that plants also absorb which then can make its way into our bodies to help our immune systems. But these have been depleted from our soil. We haven't been feeding our soils. Steve Solomon founder of Territorial Seeds back in the 70's has spent his life working the land and understanding what the soil gives to us. His book "Gardening When it Counts" speaks to the power of the soil. Initially when I read it I thought this guy knows his stuff, but it was just some guy's take on how we should garden. After reading these articles his book has caused me to take his recommendations more seriously. These articles speak to the rise of diseases and illnesses in humans since the advent of modern agricultural methods. How certain trace elements are all but gone in the soils. One such element is calcium. If you have deficiencies as everyone knows leads to bone loss and osteoporosis, but it also leads to depression, problems with blood clotting and heart palpitations.Vegetarians used to be able to get all their nutrition from the food they ate but now they can't because those vital nutrients are missing from the soil. You can also look and say that it is also missing from our meats too as our animals are eating processed food that is also missing those trace elements. Read the following articles and you will understand how we growis just as important as what we grow.

Here are the three articles you should review:

http://www.nutritionsecurity.org/PDF/NSI_White%20Paper_Web.pdf

http://www.soilsforlife.org.au/announcements/soil-health-human-health

http://theweek.com/article/index/250753/peak-soil-why-nutrition-is-disappearing-from-our-food?

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/12/soil-for-health.htmltag:blogger.com,1999:blog-3237159390374517885.post-15054253882724701152013-12-21T10:40:00.002-05:002013-12-21T10:40:29.994-05:00Paleo, Vegan, Pescatarian, Anti-inflammatory, Where to go?The Grain Brain is a book on the top of the book charts lately. It supports the latest fad of diets pertaining to the paleo diet. The diet is geared towards what the paleolithic humans of the world ate. No grains, no starches primarily. In our kitchen we are constantly trying to balance what we eat with the latest information for health out in the data world. What to eat what not to eat could drive you absolutely up a wall. For every positive report their is a report to refute it. We have tried to strike a balance based on repeated research verified from different sources. If different sources are saying similar things based on different research it is probably a good bet that there is some truth in the assertions. Our take on things? Eat mostly plant based diet, eat healthy nuts stay away from processed food and red meats. We basically stay away from all meats except for fish. If you would ask we have a rationale for it all. One book that was fascinating in its laymen's description of how cancer and inflammation works in our bodies is "Anti-Cancer A Way of Life" It explains how sugars feed the cancer and our cells. In a class I taught called "You Are What You Eat" We looked at food pyramids that are on the net. Asian, Mediterranean, Vegetarian, South American. We looked for what they all had in common to make personal choices for our eating. Most had grains, fruits vegetables and nuts at the bottom of the pyramids. Red meats were at the top of all of them in small portions as was added sugar. A recent article in Business Insider speaks to all the diet fads and the research out there. "What Gluten Really Does to Your Brain" mentions that "When a person advocates radical change on the order of eliminating one of the three macronutrient groups from our diets, the burden of proof on them should be enormous. Everything you know is not wrong." Use common sense and verified advice that gives you not what you want to hear but what truly makes sense. We avoid red meat not because we don't love it. It is totally because of my heart health concerns and more reports have proven that red meat is a concern for heart patients than evidence to the contrary. So we have eliminated that from our diets. Most medical research has shown walnuts and almonds have good benefits to heart health. My cholesterol and bloodwork numbers support those claims. We try to eat mostly seasonal foods. We do have our top 3 or 4 vegetables which are pretty much staples in our diet. Kale, sweet potatoes and brussel sprouts. Garlic, pepper, turmeric and onions are other staples in our pantry and in most of the dishes we prepare. All have been proven to be good for the heart and our diet. So the bottom line for us is most things in moderation, grow what we can and eat that. Eat seasonally and minimize or eliminate processed food where ever possible.

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/12/paleo-vegan-pescatarian-anti.htmltag:blogger.com,1999:blog-3237159390374517885.post-83855731731875243202013-11-03T16:02:00.002-05:002013-11-12T15:33:48.370-05:00 Balance

"When you try to control everything, you enjoy nothing. Sometimes you just need to relax, breathe, let go and live in the moment." Unknown

This summer was a summer to learn this. I worked night and day to finish the gypsy wagon and I was exhausted. When I finished I realized what I had placed aside. The house wasn't finished with the last sides unpainted. The garden was overrun with weeds, the whole farm suffered from weeds. My aches and pains which I attributed to working so hard on the wagon persisted, so I took a few days of rest. The aches and pains didn't improve with rest. I could barely walk without pain. I took to walking with a hiking pole. I finally went to my doctor and asked what was going on and he narrowed it down to the statin I was taking. It would take a month to a year to get my strength back and it made me come in touch with my mortality. I am not getting younger. Do I work to make a buck or work to have income and work to enjoy this piece of paradise we call Purple Dog? Shari has told me for awhile, we have to focus on what we do well and what we enjoy. The goal of this farm has always been a lifestyle choice. We knew we would never replace my income with proceeds from the farm. We came to this farm to grow food. Our food. What ever food was more than we needed we would share with others. Sell the extra by the road, give the garden overflow to friends. It is all a matter of balance. Do what we enjoy, share it with those who are close to us and savor the moment. The things I enjoy most are my family and friends and cooking for them. Dinners with witty conversation, politics, religion, laughing and stories these bring richness to my days. As fall draws to a close we will look to these things as we plan our next growing season. "Enjoy the farm", is as much a statement for our friends as it is for me.Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/11/balance.htmltag:blogger.com,1999:blog-3237159390374517885.post-41786645350009023332013-10-31T15:30:00.001-04:002013-11-03T15:39:04.877-05:00Not Just SaladsRecently we went out to dinner with some friends. As so often happens when dining out the conversation centers around food. Our friends made a statement oh you're vegetarians so you must eat a lot of salads. Salads? Actually to the contrary, we eat salads when the garden is producing our lettuce but the rest of the time no not often. We have found so many recipes that are nourishing and filling that we just don't think about salads. Recently one of our favorite cookbooks is Ottolenghi. This cookbook based on the recipes of a restaurant of the same name is just an amazing flavorful book. The recipes are centered around middle eastern cooking specifically Palestinian and Israeli. The flavors are exotic and unique and Yotam Ottolenghi teaches you techniques and blending of spices you would never think go together. We have three of his cookbooks and we are always surprising ourselves and out dinner guests with flavors that are just decadent. Check out his site to get a peak of some of his creations and some recipes. Ottolenghi.
For inspiration we have looked to other cultures that are more plant based in their diets. Many Asian inspired cuisines have little or no dairy and most are heart healthy. So salads are just not on the menu often at our house but when they are you know it will be filled with the fruits of our garden.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/10/not-just-salads.htmltag:blogger.com,1999:blog-3237159390374517885.post-24042863763291574722013-10-27T10:47:00.001-04:002013-10-27T10:47:27.546-04:00Cheeseless VegetarianMost vegetarian recipe books are loaded with cheese. It seems many makeup for lack of meat and protein by adding cheese. Before my heart issues I loved cheese, still do. That has been the more difficult thing to get out of my diet, cheese. Sure I miss the nice grilled steak on the 4th of July but think about cheese and what you may have it in. On a sandwich, on your pasta, in an omelet or your favorite pizza. This is one of the areas I have found some replacements come in handy. In most cases I don' t want to mimic something I love. I will reduce the quantities or find an alternative. Rice shreds, this company makes a cheddar and a mozzarella that okay doesn't melt like the real deal but we use it in omelets and you would be hard pressed to tell the difference. It gives me what I am looking for a great omelet with none of the fat from cheese.
Pesto
We make our own pesto with our own basil, and garlic from the garden. We found a pesto recipe in a vegan cookbook. Vegan With a Vengeance ,instead of cheese she uses nutritional yeast. Pesto is high in fat between the cheese and oil so reducing any portion is helpful. We cheat a bit and sprinkle a good quality pecorino romano or parmesan over the top of the dish. The nice thing about hard cheeses they are lower in fat(but higher in sodium) than other cheeses. This recipe also uses walnuts vs pine nuts which are heart healthy as well.

The other cheese we use is fat free feta. I have grown to appreciate this cheese. Sprinkle it on salads put it in a wrap this cheese adds flavor and protein.

My take on my diet is, if I have to exclude things from my eating then you bet I am going to make it as flavorful and enticing as I can. This diet has opened up my palate to many dishes and cuisines that I never would have tried before. I don't starve and I don't eat just salads. I devour freshly prepared, flavorful dishes which helps me to not miss the things that are not in my diet.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/10/cheeseless-vegetarian.htmltag:blogger.com,1999:blog-3237159390374517885.post-91039499399836980122013-10-27T10:45:00.003-04:002017-09-03T17:21:25.344-04:00

A few years back I had some health issues. Heart related. Reading, research and a great doctor had me reassess my eating and health habits. This was not as straight forward as it sounds. I had no history of high cholesterol, no high blood pressure. None of the typical warning flags that go along with heart problems. Life stresses like everyone yes. At first I moderated what I ate excluded red meat and cut back on dairy. After a year I had another scare and when I came out of the hospital my wife and I took a look again at what I was doing right and wrong. Since the first incident we moved to a country farm house and began growing our own food to help defray the cost of the fresh produce that became more and more a centerpiece of our diet. I say "our" because to my wife's credit she changed her diet to reflect mine. She didn't have to, but being supportive and from both our research we found that it could only help her health too. So we began our journey down the road to vegetarianism. We both look back now and say it truly wasn't as hard as it seemed at first look. We are not vegan, we still eat eggs(we have our own flock) but we eat very little dairy and the only meat in our diet is fish typically once a week. In some ways we are more vegetarian than most vegetarians. Many recipes in most vegetarian cookbooks bury the dishes in cheese. We are virtually cheese free except some hard cheeses like pecorino romano and fat free feta. The hard cheeses we use a bit on our pasta dishes for flavor no more than a tablespoon. Fat free feta is used in some of our salads. Our Sunday mornings are omelet day and we typically have mushroom omelets with a fake cheese called "Rice Shreds". It melts just enough in an omelet to be convincing and to make us not feel too deprived. Actually that is the amazing thing we don't feel deprived. We have found so many new dishes that we felt like we eat like royalty. Our cooking skills and exposure to other cuisines has increased dramatically. Our independence from fast food, and prepared foods has been a benefit to our health and our wallets.
My purpose in writing here is to chart our progress from carnivores to herbivores, from medically damaged to healthy. From just consuming to self sustaining.Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/10/a-few-years-back-i-had-some-health.htmltag:blogger.com,1999:blog-3237159390374517885.post-87088100604530703562013-10-14T09:55:00.001-04:002013-10-14T09:55:37.009-04:00Fall, the Farm and the Future...As we slip into the short days of fall the harvesting of apples, the prepping of the beehives for winter, our minds look to what the farm will hold for us. When we look to what the farm means to us it is more the lifestyle. We strive to be self sufficient, we are at the whim of the weather and the changing seasons but we enjoy that challenge. We are not getting any younger and maintaining some of the things we have created takes its toll on living the lifestyle we strive to enjoy. We are looking at scaling back some of our day to day endeavors and refocusing on the things we enjoy and the things that brought us here in the first place.
Honeybees
Honey and the bees have been a surprising joy. Both of us knowing little about what it means to keep bees we are looking at plans to make the farm an oasis for the bees to help provide for them and keep them healthy in a sea of pesticides and lack of environmental support.
Our Orchard
We began with sixty trees, some have died some where replanted we added some pear, peach and plum. We love sharing our harvest with friends and family and we look to keep our fall cidering event sharing our bounty.
The Garden
This year it got away from us the weeds were never ending and between working on the wagon our yield was not quite what it could have been. This is the main reason for the farm. We strive to grow what we need and share the extra by the road. It is here where we will refocus and look to develop our gardening skills to be more successful at growing the food we enjoy.
Lavender
Lavender is work. We love the scent , the beauty and the benefits to the bees. We feel that the bees are healthier because of this flower. A natural miticide we haven't had to medicate our hives this year for varroa mites. We hope this will continue. We will harvest lavender for our home, our friends and the wagon but it will be here mainly for the bees. Their lavender honey is second to none and we will maintain it for the bees.
Our Health
We moved here for my health - our health and we have seen the benefits in our medical checkups. Weight loss, lower cholesterol, lower stress. Increase vigor in our lives. By switching to a primarily plant based diet we have seen dramatic improvement in our way of life. You will see in our blog more of an emphasis on how we made our changes to this way of life and how it has affected us. We are not vegetarians or vegans in the strict sense of the definition. We eat much more than just salads and the food we create is rich with nutrients, full of flavor to the point we don't miss what is out of our diet.
If we can share with you our journey maybe it can help someone else who is struggling to lose weight, or rebound from their diagnosis of heart disease or diabetes - and to live healthier richer lives.

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/10/fall-farm-and-future.htmltag:blogger.com,1999:blog-3237159390374517885.post-80136802799599211832013-08-24T08:27:00.001-04:002013-08-24T08:27:42.631-04:00Farm Store HoursWe stay pretty busy on the farm. Most weekends we are on the farm doing some chores, painting, fixing, feeding animals. If you cruise by the farm and see a car in the driveway and want to visit the farm store but the doors are closed, you will see a sign on the wagon saying ring the bell for help. We have a school bell on a post near the wagon. Just ring it and we will come running to open the store.
It is that easy. We have the last of our lavender honey in the shop. Our orchard is looking great and we may have some apples for sale in October too. The wagon will be hit or miss during the week as one of us heads back to teach in September. We are usually home at night so if you are in need of anything stop by or message us on Facebook.Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/08/farm-store-hours.htmltag:blogger.com,1999:blog-3237159390374517885.post-44761982194680896052013-08-04T09:13:00.001-04:002013-08-04T09:13:38.551-04:00Farmstore Open

The gypsy wagon is finished and up by the road selling our wares and some of our friends. Besides carrying our honey and lavender products,we are also carrying Merrifields jams, butters, chutneys and soap. Merrifield is a beautiful small farm down the road from us. Craig the creator of these products is a true craftsman when it comes to making preserves.

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/08/farmstore-open.htmltag:blogger.com,1999:blog-3237159390374517885.post-73156001617216561082013-07-29T09:04:00.000-04:002013-07-29T09:04:08.315-04:00Working the Wagon Doors

"Making the mortise"

Almost done, now for the paint.

When I initially designed the wagon, the scale model had a dutch door. Through my research I found that there were differences from the English caravans and the French caravans. The French seemed larger and roomier and they had, of course, French doors. I decided it was easier for me to make the French doors. A friend of mine gave me the stained glass windows that I used in the doors and now to make them. I knew it would be impossible to find doors pre-made to fit the space so I endeavored to make them. I had never made doors before so this was a challenge. The fun part was using all my hand tools I don't often get to use. My son bought me a great set of chisels for Christmas, which really worked out well for the mortises. I modeled the doors after the ones in our 1840's farmhouse. The joints are pinned using wood dowels that allow the door to expand in different seasons without splitting. This being a sound approach (as the doors have lasted since 1840) and an easy solid joint feature it was the easy path to take for the novice.

First coat of the color "Gypsy Pink"

Doors in place.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/07/working-wagon-doors.htmltag:blogger.com,1999:blog-3237159390374517885.post-2955199737431607422013-07-28T18:39:00.001-04:002013-07-28T18:39:33.224-04:00The Gypsy Wagon

The wagon was completed and brought up to the road. Tomorrow we will be completing the steps and stocking it with our products. It has been a lot of work and a lot of fun to create. It required skills I didn't know I possessed as well as all the tools I owned. It is far from perfect but a labor of love just the same. It took over a year to create.

Ready to move

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/07/the-gypsy-wagon.htmltag:blogger.com,1999:blog-3237159390374517885.post-263116043111461342013-07-18T09:29:00.000-04:002013-07-18T09:29:43.114-04:00Just A PeekThe gypsy wagon is nearing completion. Ornate brackets came yesterday for the entrance and I am finishing up the french doors this week as well as much of the detail painting and trim. The steps to the entryway will be the last item before we pull it in to place on the farm. The colors are bold and colorful and I won't show you anymore till we have it complete, but here is a little tease.

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/07/just-peak.htmltag:blogger.com,1999:blog-3237159390374517885.post-29834781588661190032013-07-03T14:46:00.000-04:002013-07-03T14:46:12.170-04:00Gypsy WagonThe past week has been a non-stop work to get the gypsy wagon completed. If you have been following the blog, we are building a gypsy wagon to act as our farm store. The spring due date has gotten away from us due to spring garden and farm work as well as getting ready for a wedding. Now with my full efforts able to be placed on the wagon a lot of progress has been made.

First it was the roof. We had the inside roof completed and really needed to get it all on before the rain that was due this pas week and we completed it just in the nick of time.

Then it was to work to complete the siding and frame in the windows.

We have a couple more windows to frame in and trim out and finish working on the french doors for the entrance. Hopefully this weekend we can begin painting.Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/07/gypsy-wagon.htmltag:blogger.com,1999:blog-3237159390374517885.post-19767052102836414662013-06-23T09:17:00.003-04:002013-06-23T09:17:47.768-04:00Soon!

People have been asking. Is the lavender in bloom? Soon is what we say. Our earliest variety in the labyrinth is almost ready to pick and the other varieties will be available for U-Pick in about 2 weeks. Like the bees on our farm we are busy getting ready for that time. Stop by and see us if you are in the area.Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/06/soon.htmltag:blogger.com,1999:blog-3237159390374517885.post-57924467946831337022013-06-15T13:10:00.004-04:002013-06-15T13:12:42.690-04:00

Nothing like a sunny day for a wedding. Last summer a lovely young couple asked if they could rent the farm for a wedding. The bride always wanted to be married in a lavender field. Well today is the day and we finished weeding and mowing in between rain spells to have it done just in time for the wedding. They invited us as guests and already they seem more like friends than guests on the farm.

This will be the 2nd wedding on the farm our own being the first a few years back. Who knows maybe there will be more to come.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/06/nothing-like-sunny-day-for-wedding.htmltag:blogger.com,1999:blog-3237159390374517885.post-17526750782403582852013-05-19T09:53:00.000-04:002013-05-19T09:53:10.040-04:00Lavender Labyrinth

The second spring on the farm we decided to create a labyrinth in memory of my oldest brother who passed away. It was quite a project and that winter some of the plants were too exposed to the wild and crazy King Ferry winds and died. Some grew back and the past two summer drought conditions didn't help matters. This spring, though not real wet, has given the lavender enough warmth and moisture to green up beautifully. This year we ordered some replacement plants from our favorite wholesaler, Stonegate Lavender in Oregon. The labyrinth is going to be stunning this year as are many of the changes we have in store for our customers this season. We are working furiously to get the farm ready for a wedding amongst our lavender in June. We are also working to get the gypsy wagon completed. The walls are up and hopefully this week we will get the roof on. Everything thing on this farm is a labor of love, but this time of year the planting, and pruning, as well as all the other spring farm work, can be a bit overwhelming. In the midst of summer though we will remember it was all worth the effort. Remember to check here and Facebook for upcoming events and activities on the farm as well as what we are harvesting.

The scent of lavender is just a step away at Purple Dog Farm.Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/05/lavender-labyrinth.htmltag:blogger.com,1999:blog-3237159390374517885.post-60694725998148437942013-04-13T09:17:00.000-04:002013-04-14T18:00:58.164-04:00Gypsy Wagon UpdateNow that spring has sprung, we are beginning to get more work done on our farm store gypsy wagon. Recently we finished making the form that will be used to bend and laminate the rafters.
The form will receive 12 foot long strips of ash that will be glued up to create our rafters for the wagon. After they are laminated we will run them through the planer to even them up.
The other part of the wagon we have been working on is repairing the stained glass windows that will be used for the dutch door on the wagon. These windows, donated from a friend, needed a few pieces of glass replaced and Serviente Glass in Ithaca was gracious enough to advise us on how to make the repairs and supplied us with the glass and other components.
Next, it is on to working on the walls and getting the rafters in place to receive the roof. If all goes well (and that is mostly dependent on the weather) we hope to have it done by Memorial Day.

Windows repaired and cemented

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/04/gypsy-wagon-update.htmltag:blogger.com,1999:blog-3237159390374517885.post-52441807858603903012013-03-26T19:48:00.001-04:002013-04-13T08:54:50.504-04:00NuggetFive years ago when the farm was just a wish, a hope, a dream, my fiance decided to buy six chicks. All in an effort to live more the way we wanted to be. I had a little experience with hatching chicks but raising them to full grown layers was a bit different. We were successful, all six made it into adult henhood. Right from the start there was one chicken that had attitude and she was literally top of the pecking order. We named all our first chickens after food. Chicken Cordon Bleu was named Blue. Chicken Patty was shortened to Patty, Chicken Rosemary was Rose, Chicken BBQ was named Barbie and Chicken Marsala became Marcie. Chicken Nugget became Nugget and she was the queen of the henhouse. She ruled the roost.(pardon all the puns, but I couldn't resist) This Rhode Island Red was not fearful of anything. She would walk right up to our three golden retrievers and not back down. One day she hopped up on my lap as we were sipping wine in our Adirondack chairs. She would greet us in the morning at feeding and pick out bugs while we were gardening. Nugget passed on to the great henhouse in the sky. Her personality and attitude will be missed. We no longer name our chickens, it makes it all the harder when they do pass on. We raise our chickens for their eggs not their meat. We let them live out their lives in relative ease, realizing that as they age they give us less eggs and just eat our feed. We live in a co-existence together. The chickens give us eggs and we give them a place to live with freedom to be chickens and enjoy what they may find on the farm.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/03/nugget.htmltag:blogger.com,1999:blog-3237159390374517885.post-25687149834335756612013-03-09T08:38:00.001-05:002013-04-13T09:25:03.422-04:00The Hive and the Honeybee

The Hive and the Honeybee is a website.It is one of the largest collections of material on the etomology of honeybees and beekeeping maintained by Cornell University. Recently a friend shared the information with me that many of the books and material has been scanned digitally and placed on line for viewing. What a resource for the novice, the oldtimer and the curious. Many beekeepers and especially those looking to keep bees more naturally are looking to the old treatises for information that may to keep bees more chemically free. I am on a quest to do the same. Some of the chemical free beekeepers I read about are looking at doing this I think by shear overpowering of numbers. Raising healthy hives to replace not as healthy hives, to selectively breed stock to develop natural resistances to some of the pests that plague bees. Just as a natural beekeeper has their bees draw out their own comb instead of using pre-made foundation that may have trace amounts of chemicals in the wax, beekeepers are raising multiple nucs to have on hand as replacements to strengthen a weak hive or to replace failing hives. This summer I will be experimenting with adding my own nucs(small nucleus of bees and queen that will eventually develop into full hive). I'll be looking to split stronger hives and try to raise some of my own queens. I want to build on some of the hearty stock that has survived here on the farm.
I have one hive that I re-queened once(and I forgot to record where I purchased the queen and what type of bee) but this hive in the back of the property seems to have smaller darker bees than my other hives. These bees seem to weather winters better and though seem to bulk up slower in the summer than the others, they still seem to marshal their resources better and survive on less. I wonder if they crossed somewhere with feral bees as their smaller size suggests. I plan on taking splits from this hive and another hive and see if I can develop more hives. We are also working at developing our acreage to have more nectar and pollen sources available for the bees. All this to help the bees, but also to make the farm more naturally sustainable in the life force that uses our land.

Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/03/the-hive-and-honeybee.htmltag:blogger.com,1999:blog-3237159390374517885.post-67054669288978106302013-02-24T08:57:00.000-05:002013-02-24T08:57:29.234-05:00First Plantings for the New YearSpring is in the air or at least we hope. One sure sign for us of spring is the beginning of our seed plantings. Some of the first plantings for us are herbs. They seem to take the longest to develop and need the most care. Today we cleared out our back office and decided to make that our early spring nursery this year. We also cleared it out as we are getting ready to repaint the room so the bride that will be using the farm this summer has a nice place to prepare. In years past we have tried a lot of ways to get our seeds started. grow lights in the basement, placing flats on the radiators in the rooms of the house. This year we will probably have them still scattered through the house on radiators. The steam heat warmth really kickstarts the seedlings. We will then transfer them to the office which is well lit and warm and once the hoophouse is warm enough(it is unheated) we will transfer our seedlings to harden off and finish getting ready for sale there. We have increased our varieties for sale this year. We will have new varieties of tomatoes, more melon and watermelon varieties, a whole bunch of herbs and some new sweet pepper varieties.

Doug Schmidthttps://email@example.com://purpledoglavender.blogspot.com/2013/02/first-plantings-for-new-year.htmltag:blogger.com,1999:blog-3237159390374517885.post-23111890094020588902013-02-09T08:13:00.002-05:002013-02-09T08:13:56.565-05:00Nor'Easter

Ugly weather. Steady, blowing mess of sleet and heavy snow. I had a three hour drive in the mess last night driving around people who should learn to drive in the snow if they are going to be out in it. Today chilly with winds and drifting snow, we've decided to hunker down and get some indoor projects done and save the fun outdoor activities for tomorrow. The storm has blown past and now we just have to deal with digging out, but things are not quite as bad as they projected. A good book, sitting by the fire is in good order for the day. The gypsy wagon is in the next stage of building getting ready to laminate the curved roof supports. Pictures to be forthcoming as the laminating begins.Doug Schmidthttps://firstname.lastname@example.com://purpledoglavender.blogspot.com/2013/02/noreaster.html


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Brandon Sanderson is a very nice, very normal-seeming guy. He chatted with everyone, and when we asked about his future plans for "Legion" and the two YA books he's got coming out in 2013, he was genuinely excited to tell us his plans and the plots and such. Which, by the way, sound amazing!!)
When I become a published author (Yep, still working on that...) I hope I have the patience, the poise and the genuine friendliness with the public that he has. I am impressed. And even though I was all shaky and nervous and felt like an idiot, I got a photo with him. Yay! See below...
I didn't stay for the reading, though I really wanted to. My son has an infusion appointment tomorrow and that's always exhausting and we do live 40 minutes from where the signing was and it was pretty foggy on the drive in, so I didn't dare stay too late. I am sorry I couldn't stay, though. Maybe next time. I still had fun. It was, in a word, awesome!! And I got all my Sanderson books signed. I won't post all the pics of the books, because you might not care as much as I do. But I will post a few.
|It says, "Iron to Bind"
|It says "May you find water and shade"
|Life before death!
|Me, hamming it up a little. I really was that excited, though, so it's genuine ham.

subset: commoncrawl


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Department of Mechanical Engineering and Astronautical Sciences, Northwestern University, Evanston, Ill.
The quasi-static pressure characteristics of a gas-lubricated thrust bearing with shrouded Rayleigh-step pads are determined for a time-varying film thickness. The axial response of the thrust bearing to an axial forcing function or an axial rotor disturbance is investigated by treating the gas film as a spring having nonlinear restoring and damping forces. These forces are related to the film thickness by a power relation. The nonlinear equation of motion in the axial mode is solved by the Ritz–Galerkin method as well as by direct numerical integration. Results of the nonlinear response by both methods are compared with the response based on the linearized equation.
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We are thrilled to announce a transition of medical student RIMNP leadership to Hiba Dhanani, MD19 and Faiz Khan, MD19!
Hiba is a first year medical student at Brown who is a passionate cook and advocate of community based care. She worked at a community health center in Camden, NJ and is seeking a masters in Primary Care-Population Medicine to hopefully change the landscape of medical care.
Faiz is a first year medical student at Brown who previously worked with Health Leads, and enjoys traveling, exercising, and all things sports.
They will lead RIMNP beginning in January 2016. Congratulations, Hiba and Faiz!


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An approach or method developed in the 1970s by Stephen Krashen and Tracy Terrell emphasizing that people "acquire" languages best by learning naturally like children do. Krashen and Terrell believed that comprehension should precede production and that students should not be forced to speak until they are ready. They proposed that production would emerge in stages. They believed that the course syllabus should be based on communicative goals and that activities should be planned to lower the affective filter and eliminate, as much as possible, any anxiety that students may feel about speaking a new language. In theory, if these principles are followed, students will feel comfortable with the new language and learn the language at an automatic level just as children learn their first language (L1). The approach is intended to help students acquire, as opposed to learn, a new language so that they will be able to understand and speak it automatically and fluently.
Strategy of Natural Approach
English Skill Level: Advanced Beginning to Intermediate
Grade Level: Elementary to Adult
Method: Natural Approach
- The teacher speaks to the students in the target language at a level they can more or less understand. The teacher may use pictures, actions, or realia to communicate meaning.
- The teacher asks questions that the students can answer. As students become more comfortable with the language, more difficult tasks such as role-plays, open-ended dialogues, discussion, and group work can be used.
- Students do not have to speak until they are ready to. They can be encouraged to speak but should not be forced to do so. The focus should be on communication, and error correction should be limited and nonthreatening.
Strengths of Natural Approach
- Students are more likely to participate actively and meaningfully when they feel they are ready to do so.
- Students can become fluent in the target language.
- Such an approach lowers the anxiety level of students, which is not only kinder but also more likely to produce positive results.
Weaknesses of Natural Approach
- The approach does not address academic needs of students, including reading and writing.
- Some students may need more impetus to speak.
- Students, especially older learners, do not necessarily learn a second language (L2) as they learned their first language (L1).


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A weekly historical column by Ben Miller, author of the best-selling "The First Resort"
When most people think of Cape May, they think of beaches, restaurants, shops and local sights. Few visitors give a second thought to the local fishing industry, assuming it's probably small or locally-oriented, fitting the small town feel of Cape May.
In fact, the Cape May port is the third-largest on the entire eastern coast of the United States in terms of total catch, and the fourth most valuable fishing port in America, with annual grosses around $74 million.
The Cape has been a fishing mecca since the 1700s. Early Dutch settlers tried to establish a whaling port even earlier but were wholly unsuccessful. Later colonists continued to pursue whale, and though they were equally luckless their early docks on Schellenger's Landing were the foundation for today's Fishermen's Wharf.
These days, commercial fishermen trawl the area just off Cape May in the Atlantic and the Delaware Bay, catching a variety of fish and shellfish. Each year they bring in 50 to 75 million pounds of mackerel, fluke, flounder, sea bass, lobster and sea scallops – the latter are the lifeblood of the industry.
These fishing boats were moored up at Fisherman's Wharf while an investigation into the sinking of the 'Lady Mary' was underway. Ben Miller
Years ago mackerel was the big catch in Cape May. An article in the Boston Commercial Gazette on May 23, 1825 remarked, "Our correspondent at Cape Island, writes to us under date of May 16th, that there was about one hundred and thirty sail of vessels then lying at anchor on Cape May Roads, most of them vessels fitted out in ports to the north of Boston, for Mackerel fishing. Each will carry from 200 to 250 barrels, and having mostly made up their loads, they are only waiting for a fair wind to sail to New York."
That same article goes on to say, "The situation of Cape Island is such as to render it a suitable place for carrying on the Mackerel fishery extensively; and if any of the capitalists of Philadelphia choose to engage in business, they can procure hood hands in abundance in the immediate vicinity of the fishing ground."
Today's sport fishermen and party boats report catches of Atlantic croakers, black drum, blackfish, bluefish, clams, cod, crab, flounder, fluke, kingfish, lobster, mackerel, mahi mahi, marlin, menhaden, mullet, pollock, porgies, salt oysters, sea bass, sea scallops, shark, speckled trout, squid, striped bass, swordfish, tuna and weakfish.
"He hushed the storm to a gentle breeze and the billows of the sea were stalled." Inscription on Fishermen's Memorial. Ben Miller
Traditionally piers offered the best fishing in Cape May and were situated at Convention Hall, the foot of Decatur Street, Sunset Beach and other points around the island. Unfortunately none of these piers have survived the frequent storm surges that have hit the coast over the years.
The Cape's location where the Delaware and Atlantic converge can create powerful currents and unpredictable weather. Even the abandoned WWII bunker is no longer available for fishing, after many years of anglers being able to climb a staircase to the top and position their rods over the edge. While currents and catches may change over time, the Cape May fishing industry remains an important fixture of our local culture and economy.
Both the 'Ralph J' and the 'Captain Johnson' fishing boats were built by Captain Ralph Johnson's father, Thomas. Don Pocher


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"Excuse me,"
said a voice. "May I help?" It was Wolf.
"Well, maybe ..." said Rabbit. "I´m bored."
"Why don´t we write a story?" said Wolf.
" I am a librarian, you know, and librarians know a lot about stories."
"Hmmm, I´m sure I´ve heard someyhing that befor" said Rabbit.
" Never mind that," said Wolf quickly.
"Let´s get on with the story!"
"But how do we start?"asked Rabbit.
" You need to "USE YOUR IMAGINATION!"
It´s making up word and pictires in your head to tell a story", explaaind Wolf. " And, of course, there´s really only one way to begin a story........
"But what is our story going to be about?" asked Rabbit.
"Well", said Wolf. "USE YOUR IMAGINATION!"
"Space rockets!" cried Rabbit. "BIG explosiotions!"
And bananas. We need LOTS of bananas!!!"
"Oh,I don´t think so", said Wolf.
" What we need is a something ...
" What abiut a mouse?" asked Rabbit.
"I was thinking about something bigger, "said Wolf.
"An elephant!" cried Rabbit.
" How about something medium-sized?" said Wolf, quickly.
" I know!Something about you?" asked Rabbit.
" Now, that´s a good idea." said Wolf.
" Well, of course ... about me, me, me!! said Rabbit.
"What a great idea!!said Wolf.
" But what will I wear?" said Rabbit.
" Oh, it doesn´t matter muc." said Wolf.
"USE YOUR IMAGINATION!", said wolf.
" A space suit!" cried Rabbit.
" Or... pirates´s hat!" "Or ...what about a little red eape?"
" Oh, you probaly don´t need a thing," smiled Wolf.
I was thinking of somewhere ...tree-y," said Wolf.
"Oh, what about a forest? squeaked Rabbit.
" Now, that´s a good idea," said Wolf
Rabbit felt very proud." We´ve got a baddie, a hero and a forest," he said. "Is the story going to start soon?"
" Oh, yes," said Wolf, grinning. " The story start"


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Providence's culinary scene wants to warm you up during this frigid season by presenting Providence Restaurant Week: "Take a Bite Out of Winter." Whether you want an excuse to go back to your old favorites or try a new restaurant, January 23rd – 29th is the time to enjoy a great meal at a great price.
The restaurants below are offering either $12.95 for a three-course lunches, $29.95 for a three-course dinners or a two-for-one lunches and/or dinners. Be sure to dine at as many as you can. This is a great excuse to take a week off from all the dishes!
The Amici Bar & Grille
Angelo's Civita Farnese – 2 for 1 Dinner Only
Aspire Restaurant
Bacaro Restaurant
Blue Grotto Restaurant
Bravo Brasserie – 2 for 1 Dinner Only
Cafe Noir
Café Nuovo
Caffe Dolce Vita 2 for 1 Dinner Only
Capital Grille, The
Centro Restaurant and Lounge
Chez Pascal
Cook & Brown Public House
Cucina & The Grille
DeWolf Tavern
Don Jose Tequilas Restaurant – 2 for 1 Lunch Only
Duck & Bunny, The
Euro Bistro
Fleming's Prime Steakhouse & Wine Bar
Fred & Steve's Steakhouse
Grille On Main
Hemenway's Seafood Grill & Oyster Bar
Il Piccolo Ristorante
Iron Works Tavern
La Laiterie at Farmstead
La Masseria
Legal Sea Foods
Libations Restaurant at the Radisson Hotel Providence Airport
Lobster Pot
Local 121
LUXE Burger Bar 2 for 1 Lunch & Dinner
McCormick & Schmick's Seafood Restaurant
McFadden's Restaurant & Saloon – 2 for 1 Dinner Only
Melting Pot, The
Mills Tavern
New Rivers
Opa Restaurant
Pane e Vino
Paragon/ Viva – 2 for 1 Lunch & Dinner
Parkside Rotisserie & Bar
Pearl Restaurant & Lounge
Pizzico Ristorante
Pot au Feu
Providence Oyster Bar
Providence Prime Steakhouse
Red Fez, The – 2 for 1 Dinner Only
Red Stripe Restaurant
Rick's Roadhouse – 2 for 1 Dinner Only
Rue De L'espoir
Ruth's Chris Steak House
Shula's 347 Grill
Siena (Providence)
Sophia's Tuscan Grille – 2 for 1 Dinner Only
Spats Restaurant and Bar
Spirito's Restaurant – 2 for 1 Dinner Only
Ten Prime Steak & Sushi
Trattoria Zooma
Trinity Brewhouse – 2 for 1 Lunch Only
Twist on Angell
Union Station Brewery – 2 for 1 Dinner Only
Uno Chicago Grille – 2 for 1 Lunch & Dinner
Vintage Restaurant
Walter's Ristorante d'Italia
Waterman Grille
Waterplace Restaurant
Wicked Good Bar & Grill – 2 for 1 Lunch & Dinner
Z Bar & Grille
Be sure to call participating restaurants if you have any questions or want to make reservations.


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The line up for this week is; (click on the show name for more info)
Blake Bowden, Phil Scott: MARIO
Wednesday 9th – Saturday 12th July 6:30pm
Cruello de Vil in Dance with De Vil
Thursday 10th July – Saturday 12th July 8.30pm
Tom Sharah in That '90s Show
Sunday 13th July 6:30pm and 8:30pm
TheatricHals in association with Hayes Theatre Co presents
The Tap Pack
Friday 1st – Sunday 17th August
Created by
Jesse Rasmussen, Jordan Pollard and Thomas J Egan.
Directed and Co-Created by Nigel Turner-Carroll
The Tap Pack is a new, highly entertaining act featuring some of Australia's finest tap dancing performers tapping up a storm.
With dazzling performances on stage, dressed in slick suits and equipped with sharp wit, The Tap Pack is a modern twist on the classic Rat Pack. They infuse Tap Dance with swing music and witty banter. Cool Classics with a fresh twist. With credits on stage, film and television and with over 20 musical theatre productions between them, The Tap Pack is pure entertainment. They sing. They dance. They joke. They bring a new, invigorating energy to a timeless style.
Cool Classics with a fresh twist.
Cast featuring: Jordan Pollard Jesse Rasmussen Thomas J Egan Ben Brown with Chris Horsey


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Hello lovelies!! I know I am a day late on posting, but my day just kind of got away from me yesterday and I never had the chance to post. Sooooo, here I am posting my makeup of the day. I skipped the gym this morning, so I was actually in the mood to do a more in depth look, rather than my every day minimal makeup.
I used the Urban Decay Vice 4 palette and the Morphe 35W palette to create this look. I love both of these palettes because you can get so creative and just have fun with different types of looks. I did an orange/brown lid and purple to smoke out the lower lash area. I used the L'Oreal Silkissime Eyeliner in Charcoal to do a winged out liner on the lid and also used it to line the upper and lower rims. I used the Too Faced Better Than Sex Mascara on my upper lashes and Covergirl Professional Super Thick Lash Mascara on the lower lashes.
*I used the pictures from the Urban Decay and Morphe websites*
Get creative and don't be scared to play with those bright and bold colors!!
I hope you enjoyed this post and that you have a bad Ash day!! 🙂


text:
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There is considerable evidence for prehistoric activity within the urban area, dating from the Mesolithic period onwards. A crop-mark of a large circular feature within the Roman fort area is thought to be that of a Bronze Age barrow. There was a substantial Late Iron Age settlement on the site of the later Roman town, with a shrine located approximately a kilometre away to the north-east. However, no evidence has yet been found to suggest that this settlement was urban in nature.
A Roman fort was constructed at Great Chesterford immediately to the north of the existing settlement in the first century AD, possibly as a consequence of the Boudiccan revolt in AD 60. The existing settlement continued, expanding at the end of the first century into the area of the abandoned fort. This settlement developed during the second century into urban status, went through a period of decline during the third century before expanding again in the fourth century, culminating in the building of the town walls, making it one of only two walled towns in Essex, the other being Colchester. Outside the walls there were extra-mural cemeteries, ribbon development (some of it industrial in nature) along the main roads and a Romano-British temple on the site of the Late Iron Age shrine.
There is sufficient evidence to deduce a large settled Saxon population at Great Chesterford from the end of the Roman period until at least the seventh century. However, the evidence largely derives from burials and the location of the settlement itself is uncertain, although it has been suggested that it was the settlent site uncovered at Hinxton Hall, Cambridgeshire (T.E. Miller, pers. comm.). In the later Saxon period the settlement was probably on the same site as the later medieval town. There is no evidence that the Saxon settlements were urban in nature.
Following the Norman Conquest Great Chesterford became a royal manor, with its occupants holding right of copyhold. The settlement was reasonably prosperous during the medieval period, largely due to the cloth trade. Archaeologically it is of interest as an example of an Essex settlement (apparently more of a village than a town in nature) that has developed according to the Midlands tradition, both in morphology and in building-types. Great Chesterford is one of the few areas of Essex that retained its strip-fields until the enclosure acts of 1804. The layout of the tofts within the town and on the outskirts are also Midlands in style, with the main dwelling set back from the road.
The post-medieval period was a period of decline for Great Chesterford, mainly because of the collapse of the cloth trade. However there was some trade from passing traffic due to the road link with Newmarket and Cambridge and the London-Cambridge railway. Great Chesterford is now largely a commuter village for Cambridge.


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A farewell party for our dynamic Principal Major H. Nousadh Ali was organized on 11 April 2012 at 10.30 a.m. in the college Auditorium. College Secretary, management members and all teaching and non-teaching members of the staff were present. Retired staff members like Prof. Siddique Ali, Prof. Shiek Abdul Kadar, Prof. V.M. Shajahan, Mr. Hidayathullah & Mr. S.M. Mohamed Sulthan, Heads of all departments & senior professors were also present.
He was honoured for his sincere and devoted service by the secretary. He has served as Professor in our college for thirty four years in the department of Chemistry and participated in all the activities of the campus whole heartedly.
He was also honoured with a gold coin (8 grams) and a sumptuous lunch was provided from the contribution of the members of the staff.


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February, 2018
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Real Estate Made Easy With Nick Vertucci
If anyone understands how lucrative the real estate industry can be, it's Nick Vertucci of Nick Vertucci Real Estate Academy. Real estate has provided financial freedom for Nick and he decided to package the knowledge he's learned in order to teach others how to make it big Just like he did.
Nick experienced loss as a child when his father died and quickly had to take the steps to help his family. Jump starting a tech business at only 18 years old, Nick had high hopes until the dot com crash left him in debt to the time of over a million dollars. Nick didn't let this get him down and soon enrolled in real estate academy to try something different. A career as a real estate investor was just what he needed, inspiring him to start Nick Vertucci Real Estate Academy.
With locations in hot spots such as California and Nevada, the academy is well known and respected throughout the United States. The academy streamlines valuable information and presents it to students in a way they can quickly grasp and apply. This insider knowledge is what Nick used to rise to success and he willingly shares this information with others looking to follow in his footsteps.
Nick Vertucci started by investing in single family homes and then worked his way up little by little. The purchase of foreclosed homes was the next step, which he offered to savvy investors for purchase. The public was also invited to purchase these homes through Nick's radio show "The Real Estate Investing Hour." Nick is someone who successfully launched his game plan to success and many have much to learn from his expertise.
Prospective students will be thrilled to note the three day training course provided by the academy, making life easier for students who may have hectic schedules. This program includes one on one coaching with talented professionals within the industry, ensuring students are in great hands to jumpstart their future. The Nick Vertucci Real Estate Academy is one of the best real estate investment schools and they are accepting applications today!
Crystal EOS-Its More Than Just a Vegan Balm
EOS, the Evolution of Smooth has changed a lot of people's lives. Before EOS, people would buy lip balm, but no one wanted to be seen applying it in public. If you can remember when we only had stick balms, people always seemed to slyly apply it. Now, I see people proudly moving their orbs across their lips. And, now that there's a pure vegan lip balm, even more people are moisturizing their lips proudly in public.
Vanilla Orchid and Hibiscus Peach are both made without any living being by products. There is no beeswax in either balm. They stand out because you know you have something different when you see the absolutely clear orb. You can see right through it. It's not only clear, it's free of the possibility of an allergic reaction.
The best feature of the EOS Crystal line is the flavor of the balms. Peach Hibiscus has a fruity fresh flavor and Vanilla Orchid had an interesting twist on the light and subtle flavor of vanilla. The orchid and the hibiscus are unique flavors I never thought I would get the opportunity to taste. In a lip balm, I've had a chance to experience the flavor of both flowers.
I knew those flowers were edible, but I've yet to try a dish with either flower. For now, I'm happy with the tastings I've had through my EOS Crystal lip balms. I get to try the exotic flavors while moisturizing and conditioning my lips. Both Crystal balms are made with Shea butter, coconut, avocado, sunflower and castor oils. Peach fruit extract is added to the Peach Hibiscus along with Hibiscus Sabdariffa Extract. The Vanilla Orchid has the extracts, Vanilla Planifolia Fruit and Orchis Mascula Flower added for flavor. Both balms use Aloe Vera to moisturize the lips and to add antibacterial properties to the balm.
Either choice, the Vanilla Orchid or the Peach Hibiscus will make you glad you bought them (allure.com). Whether you have allergies to balms made with beeswax or not, EOS's Crystal line will make you return to buy more when you exhaust your orbs (https://www.makeupalley.com/product/showreview.asp/ItemId=121966/Lip-Balm-Sphere—Summer-Fruit/eos/Lip-Treatments). Mine usually run out in about two months. As a matter of fact, I need another Crystal Orb. Check influenster.com for more reviews.
Rally Driver Michel Terpins is a Force to be Reckoned With
Famed Rally Car Driver Michel Terpins has attained many titles in the sport of Rally Racing since his debut in 2002. The 40 year old Brazilian apparently has racing his blood, teaming up with big brother Rodrigo Terpins in 2015. The duo of brothers has become a force to be reckoned with, taking turns piloting their Prototype T-1 T-REX developed by MEM Motor Sport. Their most recent outing being the 25th annual Sertões Rally. One of the most tenuous races in all of Brazil.
In the past, Michel and his brother grabbed the seventh rank in the 22nd Sertões Rally. He bested that in the 24th Sertões Rally reaching the number 5 spot. The Sertões Rally circuit is infamous for unpredictably harsh terrain. Terrain that proves disabling for many drivers every year. The Sertões Rally also boast being the longest off road race in all of Brazil, measuring a dizzying length of 3000 kilometers.
Michel Terpins journey to Rally Racing began in 2002 when the electric young racer first participated in the Sertões Rally with a motorcycle. He has since graduated to cars and his current machine, the T-REX (brain child of MEM Motorsport), harbors a V-8 engine. This helps Michel confidently attack the rugged and unforgiving terrain he is determined to conquer.
When approached regarding the Sertões Rally, Terpins had this to say of his beloved T-Rex "Sertões is the most awaited event of the year, the most enjoyable to do, at the same time an incognito because we are faced with challenging steps every day, where anything can happen. What makes me sure is that we have a very robust car, meticulously prepared and now with V8 engine in ethanol and we are confident"
In addition to his success in the Sertões Rally, Terpin was runner up in the 2015 Brazilian Cross Country Rally.
One interesting tidbit about the T-REX T-1 Prototype is that although it emits Carbon Dioxide (CO2), it is outfitted with a Carbon Free Seal by the Green initiative which is a tree planting program that protects and preserves the Atlantic Forest areas.
A Review Of The Beautiful And Vegan Crystal Lip Balm From EOS
EOS has created a fun new product for those who are looking for a fresh lip balm option. The Crystal Flavors line from EOS is created with vegan ingredients. The beautiful lip balm products that this brand has just started to create make for great gift options and they are fun to use (mapleholistics.com).
Those who are looking for a lip balm that feels light on the lips yet that conditions them well will find that in the EOS Crystal Flavors lip balm. This lip balm is made with ingredients that care for the lips and it feels light when it is applied.
Those who are concerned about the kinds of ingredients that are used in creating lip balms will find that the EOS brand is careful about what they include in their lip balms. The products that EOS puts out are good for those who are careful about what they use on their skin and on their lips (http://celiacandthebeast.com/2012/04/review-eos-organic-gluten-free-lip-balm-smooth-spheres/). This brand is known for using quality ingredients and for staying clear of those things that might irritate some. This brand has done well when it comes to creating products that almost anyone can use without problems. Those who are searching for a brand that uses only the best ingredients can find that through EOS.
The EOS brand creates more than just lip balms, as they also put out lotions and shaving creams. This brand creates a variety of products so that they can meet the needs of all individuals. Check amazon.com.
EOS Spices It Up For The Holidays
It's here! The flavor we all crave this time of year. EOS lip balm has come out with a new fall flavor to add to their collection – Pumpkin Spiced! Pumpkin Spiced has become a wildly popular flavor. Not only can it be found everywhere from our coffee cups in our favorite coffee shops to our candles in our bedrooms. EOS now announces you can wear it on your lips! I'm telling you, if you are a pumpkin spiced fan, you won't want to miss out on the newest addition to the EOS flavor family! It is sure to be snatched up by pumpkin spiced lovers and EOS fans. This new flavor is guaranteed to delight the senses this holiday season! Check mapleholistics.com.
Sporting the familiar EOS round egg or should we say pumpkin shaped container, EOS Pumpkin Spiced Lip Balm delivers a pumpkin-cinnamon scent and flavor of the holiday season. Although the flavor is new, EOS is staying true to the brand by delivering the nourishing and moisturizing effects that EOS organic lip balm is known for (https://www.makeupalley.com/product/showreview.asp/ItemId=121966/Lip-Balm-Sphere—Summer-Fruit/eos/Lip-Treatments). Packed with moisturizing ingredients like shea and cocoa butter with a swirl of olive oil, and slightly pumpkin spiced this lip balm will keep lips happy and healthy all winter long.
Remember to keep your lips kissable and mistletoe ready for the holiday parties you'll attend. During the driest time of the year, with cold weather of winter creeping in, it is important to prep your lips through out the day. Lip therapy is essential step in a beauty routine in order to keep your lips soft, healthy and glowing. Dabbing on a bit of the newest EOS Pumpkin Spiced flavor will keep your beauty routine fresh, fun and in season. Not to mention it makes the perfect stocking stuffer! check allure.com.
Move to A Better Business Oppertunity, Make The Switch to Market America
Market America is not only the world largest product marketplace but also one of the industries most exciting independent business opportunities. With an ever-changing selection of products, award-winning partner care programs, the finest support system for distributors in the business, and a unique operations model that helps you to succeed like no other, there is no wonder why M.A. is known as the un-franchise.
Thousands of people have already made the switch from limited option programs, gimmicky MLM systems, and confusing sales circle plans to Market America. With M.A. you not only get an exciting and easy to implement independent sales system, but you get a one of a kind network of support and development tools that no other program can offer. This, however, is just the start of what makes M.A. so much different.
The real core difference between M.A. and other systems is that your success is based only you and you alone. There are no level charts, no complicated hives or circles, and no demand that you recruit additional nodes in your network at milestone points in order to continue growing and profiting. In addition to this, Market America offers a different take on product offerings that allow you to cater your product catalog specifically to the type of customers that you are selling to in your community
M.A. understands that you might not have a market for cowboy hats in New York City, wine in Amish Country, and surfboards in Chicago. They offer a wide range of great products in the health, fitness, home and garden, and personal care categories from all over the world. These are the products that your customers want and need every day, and you can be their point of contact to get them at a great price, and in a personalized way, that benefits everyone. This personalized approach is at the core of the M.A. operational principles. They believe that its people who make the biggest impact on the success of the company as a whole, and on your success as an individual. They strive to not only partner with the best people, but to support them in ways that help them to stay at their best.
When you are ready to know more about the great options that Market America offers for you and your independent business ambitions head over to their website. Check out how M.A. is different and why you should make the switch that thousands have made. With Market America, you don't just sell, you succeed.
EOS Lip Balm Wows the World With a New Vegan Line
Lips are constantly taking a beating, especially during the cold and dry months. That's why it's crucial to always have some sort of lip balm on hands to leave lips hydrated and feeling smooth. If you don't, they can crack and bleed. Not all lip balm is created the same, however. You want something that will protect your lips, heal ones that are already chapped, and leave you feeling hydrated. Read review on celiacandthebeast.com. EOS Lip Balm does exactly that.
The egg-shaped container has been all the rage. It's the perfect size to pop into your pocket, purse, or palm of your hand. It allows easy access so that your whole mouth is left feeling hydrated. All of the EOS Lip Balms are made up of nourishing oils and shea butter. They come in a variety of flavors from coconut to fruity and everything in-between. Check makeupalley.com.
EOS Lip Balm, after seeing success with all of their flavors, has decided to expand even more. They now offer a line of vegan lip balms, ensuring that anyone can enjoy their product no matter what their beliefs are. The vegan flavors include Hibiscus Peach and Vanilla Orchid. They're completely clear and they've been flying off the shelves all over. That's because the product is organic and animal byproduct-free. Consumers absolutely love using something that's not only good for themselves but also good for the environment and animals. Many are now hoping that EOS will release more vegan flavors after seeing the immensely positive response that the vegan line got when it first launched.
In the meantime, users can still look forward to catching a large variety of EOS flavors online or at their local stores. Every now and then, EOS also comes out with seasonal flavors that people absolutely love. This company is all about their consumers and keeping them happy with fresh and new ideas.
More details on https://www.mapleholistics.com/blog/why-are-eos-lip-balms-so-popular/
Cancer Treatment Centers of America Focus on Quality of Life
When a patient receives a diagnosis for cancer the news can cause a wave of emotion to hit them head on. The fear of dealing with the unknown, loss of control, and the difficulties they have to face on the road to recovery. It's a burden no one should have to bear alone and Cancer Treatment Centers of America have gone out of their way to provide whole patient care. They focus on using evidence informed treatments to help patients combat their disease and incorporate supportive therapies to ease the symptoms.
The modern treatments for combating cancer can have significant side effects for patients like loss of appetite, weight loss, malnutrition, fatigue, insomnia, depression, and others that can make day-to-day life difficult. These common side effects can be worsened with the onset of depression, anxiety, and stress that may not be addressed by an institution. Many patients don't receive spiritual support from their doctors when they need it the most despite the fact the emotional well-being of a patient can have a significant impact on their health and mindset.
Medical technology in space isn't science fiction anymore. Experiments in orbit have taken cancer research into the final frontier. https://t.co/KFB9yD3smu pic.twitter.com/sPot0WaOBr
— CTCA (@CancerCenter) January 19, 2018
This two-layered approach to treatments show patients that CTCA takes a compassionate approach to patient care.
The CTCA offers conventional treatments to combat cancer including; chemotherapy, genomic testing, hormone therapy, immunotherapy, radiation therapy, and surgical oncology. Combined with the supportive therapies patients receive what is referred to as "whole person care". Cancer Treatment Centers of America understand they are treating people, not another number on the board to be processed through a roster. They take the time to get to know their patients so they can offer effective solutions to improving their quality of life. His facebook page
Review of the New Vegan Line by EOS
EOS has been making quality lip care products for years. It has been one of the most well-known brands on the market when it comes to skincare. Thankfully, EOS has recently launched their vegan line of products known as Crystal Plus. The line of products currently has two different flavors of lip gloss, both that hydrate and moisturize your lips so that they look their absolute best at all times. If you feel it is time to go for a more natural option, EOS Crystal Plus is there to help you out and get you exactly what it is that you need. More to read on mapleholistics.com.
EOS has been a wonderful brand that millions of people have made use of over the years. Because of the work that has been put into the new line and all of the products that EOS has offered, it is no wonder that so many individuals are choosing this brand over many others. You can find EOS products either locally in your nearby store or you can buy them on the internet. You will love how many products EOS has available, making it easy and quick for you to find exactly what it is that you are going to need for yourself. Check reviews on the products, click on influenster.com
Once you make the decision to use EOS, you're going to find that your lips and skin feel great. You will love the variety of products that they have made available for you to use, so be sure to consider choosing this line and one of their new products so that you can give them a try for yourself.
More reviews here https://imabeautygeek.com/2017/08/14/eos-crystal-lip-balm-review-and-chemist-interview/
MB2 Takes Care of the Behind-the-Scene Stuff
MB2 Dental is helping dentists and practices to run their business without all the stress of running their businesses. MB2 Dental is freeing up their time so that they can focus on the important things like their patients. MB2 will handle the-time consuming task of recruiting and will find the very best people for the job. They will also find qualified staff to help make any dental office run smoothly with the right employees for the job. They will also ensure that employees are knowledgeable, and are trained to do their job proficiently. MB2 University, also known as MB2U, is a training center for dental employees that promote development and growth in individuals. MB2U trains their students to provide patient satisfaction and to keep the dental office running smoothly.
MB2 provides many services such as promoting employee development and growth, employee wellness, and employee motivation through their human resources department. They also take care of payroll, employee relations, benefits, compensation, compliance, diversity, safety and security, and technology.
Their credentialing team will take care of all the extensive credentialing required so that affiliated insurance companies will be able to accept reimbursements. Compliance is another area that MB2 has covered and will assist with implementing a compliance system. IT can be time-consuming, so MB2 takes care of that as well. IT can also be very complex, but MB2 will handle all the data management, computer support maintenance plans, software implementation, hardware backup and installations, and A/V installations. They will also handle telecom and data services, cloud network solutions, surveillance installation and network solutions as well as virtualization implementation. MB2 will even take care of billing and collections promptly. They will even work with aged accounts in order to get any claims processed and will execute resubmissions or appeals if needed. The MB2 marketing team will grow any brand and can make your dental practice more profitable. They will partner with owners in order to create customized marketing plans that fit the needs of every individual dental office. Their marketing services include strategy, execution, design, vendor management, training, reporting, and analysis. MB2 Dental is the complete package deal. They'll take care of all the behind-the-scenes tasks so that dentists can get back to what they do best-providing great dental care. here


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Manchester United are set to revive their interest in Real Madrid playmaker Luka Modric, according to reports.
The Daily Star claims David Moyes is hoping to persuade the Croatian international to leave the Santiago Bernabeu, despite the 27-year-old being in new manager Carlo Ancelotti's plans.
Manchester United's interest stems from their stuttering pursuit of Thiago Alcantara, with the paper reporting that the Spaniard has snubbed the chance to move to Old Trafford in favour of Bayern Munich.
The Red Devils were linked with a move for Modric back in May, with the Sunday People claiming Moyes had made 'discreet enquiries' about the £24million-rated player after replacing Sir Alex Ferguson.
The Premier League champions' interest appeared to wane last month, but with the season now just a month away, Manchester United are back in for the player.
Modric moved to Real Madrid last summer, with the La Liga giants spending big to bring the player to the club from Tottenham Hotspur.
He featured 53 times in all competitions for Los Blancos under Jose Mourinho, and will hope to be a regular wherever he starts the campaign next term.


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The Hallé - Mahler's Fourth Symphony on Sunday 12th November 2017
Mozart - Aria for soprano, piano and orchestra: Ch'io mi scordi di te
Mozart - Symphony No.34
Mahler - Symphony No.4
Ryan Wigglesworth
Joanne Lunn, soprano*
Soprano Joanne Lunn joins the versatile Ryan Wigglesworth in Mozart's aria for soprano, piano and orchestra 'Ch'io mi scordi di te' ('Should I forget you'). The two soloists interact exquisitely in one of the greatest declarations of love in all music. Mozart's C major Symphony was also influenced by opera and exudes both tenderness and impish humour. Elizabeth returns in the second half of the concert as soloist in Mahler's magnificent Fourth Symphony. The first movement recalls Mozart's classical style, the second evokes the grim fiddler of German folklore and the third is a sublime slow movement. Finally comes a setting of poetry depicting a child's vision of paradise, with sweets in profusion and bread baked by angels.
*The Hallé Concerts Society is grateful to Joanne Lunn for replacing Elizabeth Watts, who has had to withdraw.
Music Genres:Classical
Please note: The event information above has been added by the organiser. Whilst we try to ensure all details are up-to-date we do not make any warranty or representation as to the accuracy or completeness of the information shown.