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(Reuters) - Japan said this week the new H1N1 influenza virus has reached epidemic proportions in the country, but it is still lagging in vaccine production.
The new virus, which emerged in March, has been declared an international pandemic and the World Health Organization predicts a third of the global population will eventually become infected.
Although most cases are mild to moderate, H1N1 appears to be about as deadly as the more common seasonal flu, which kills some 10,000 people a year in Japan and up to 500,000 globally.
Following are key facts about the new flu in Japan, which could become one of the first challenges for the winners of an August 30 national election.
— Japan had confirmed some 5,000 cases of the H1N1 flu as of late July, when it changed its method of tracking the outbreak. Three have died so far, with the first fatality confirmed last Saturday.
— The government now monitors group contagion and hospitalized cases. In the week of August 12-18, 86 patients were hospitalized because of the H1N1 flu, with more than 70 percent of them aged below 20.
— Japan's National Institute of Infectious Diseases said on Friday that the new flu has reached epidemic proportions in Japan after the number of flu patients reported by about 5,000 core medical institutions rose above 1.00 per facility, which is Japan's yardstick for the start of a flu epidemic. The benchmark often rises above 1.00 with seasonal flu.
— Japan last month confirmed its first case of a genetic mutation of the H1N1 flu virus that shows resistance to antiviral flu drug, Tamiflu, made by Switzerland's Roche AG. But the two main antiviral drugs, Tamiflu and GlaxoSmithkline's Relenza, have helped most patients.
— With the flu spreading at a faster rate than expected in the summer, Japan wants to delay the spread before the autumn weather sets in, worsening the situation. But it has warned that the new flu could spread more quickly once students return to school after summer holidays in September.
— Japan wants to be ready to provide enough H1N1 flu vaccine to treat 53 million people, nearly half the country's population. But Japanese makers, which are allocating some resources away from the production of vaccines for seasonal flu, are only expected to be able to produce enough vaccine to treat 13-17 million people, far fewer than they had originally targeted. The government is considering importing vaccine to fill the gap, although some analysts said Japan should also provide vaccine to developing countries to help the poor with the disease.
— The H1N1 flu vaccine is expected to be ready for mass vaccinations around the end of October, although the government has not yet prioritized who will be vaccinated first. A panel of experts is meeting this month to discuss this and other issues such as possible side effects of the vaccine. The government will make a final decision taking into account the panel's recommendations.
— There are four makers that produce both seasonal and H1N1 flu vaccines for the Japanese market: Denka Seiken Co., Ltd, the Research Foundation for Microbial Diseases of Osaka University, Kaketsuken (The Chemo-Sero-Therapeutic Research Institute) and the Kitasato Institute.
— The government has urged the public to wash their hands and gargle. It has also said that those with flu symptoms should wear masks and avoid going outside, but there are no plans to limit public gatherings.
— The government is stockpiling antiviral drugs and planning to distribute a list of serious cases of the disease to medical institutions.
Reporting by Yoko Nishikawa; Editing by Joseph Radford


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Travel Information
|Travel Tips
|| Print |
Arrival Preparation:
General Information
Nepal heartily welcomes you, the visitor. But, whether you are trekking in the mountains or touring Kathmandu Valley, we ask that you treat the land and its peoples with care and respect. In what follows are some tips on how you can keep the environment clean and show respect for age-old culture and traditional religious values.
Green Trekking
In Nepal, eco-tourism is more than a catch phrase to mean outdoor adventure travel. Green or eco-trekking practices are sound measures such as carrying out or disposable of garbage and burning no wood on the trail. Ask your trekking agent and lodge operator about their conservation policies. Green trekking may cost a little more but is much better for the environment, thus for future generation.
Dress and Attire
Baggy pants or calf-length skirts with a loose top are appropriate trekking and touring wear for women. Men should wear a shirt at all times. Men's knee-length hiking shorts are fine for trekking but not when visiting temples, monasteries or homes.
Nudity is particularly offensive. Whether bathing in a stream or at a village tap, men should wear shorts or underwear, women can wrap in a loongi (sarong) and douse themselves as the village women do. Only sport a swimsuit if well secluded from village eyes. Public affection is likewise frowned upon. It is not in favour of trekkers to rouse culturally tamed libido of the country people.
Artifacts and Antiques
Taking Photos
Offensive Gestures
Giving Tips
Tipping is a newly accepted custom in Nepal. Hotel, restaurant, touring and trekking organization staff members often make up for relatively meager wages with tips. But, it should only reward good work. Don't tip for short taxi rides in town or any service person you've bargain with. Groups might give a reasonable amount per day to a tip pool to be divided among the staff, generally relative to rank, for good service.
Medical Attention
Safety Cautions


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Bar snacks and tapas are two of China's great undiscovered culinary marvels. I mean, I could easily subsist and probably even thrive on little more than the amazing little dishes that are meant to be enjoyed with warm rice wine, chilled beer, neat little shots of white liquor, or even a hot pot of tea.
All that is required of these tiny jewels is that they be things you can prepare ahead of time and then either set out cold or wave quickly over the heat before serving.
The chefs of Shanghai and the rest of the area near the mouth of the Yangtze River seem to have this talent in their blood, and restaurants there are filled with the offerings known as pentoucai, or "basins of food." This all sounds very exotic, I know, but in actuality this is little more than deli food. Brilliant in conception and execution – I'll certainly give you that – but deli food nonetheless.
Other parts of China also have vast repertoires that are designed to be savored before meals with a glass or cup of something exceptionally good, too.
|The main ingredients: sea moss & peanuts
Sichuan and Hunan immediately come to mind, as their slicks of chile oil, nubbins of fermented black beans, raw jolts of garlic, and shreds of fresh green onion are meant to wake up the appetite, stimulate the senses, and prime the culinary pump for more good things to come. And yes, it would be a fine thing indeed if I could be allowed the opportunity to eat nothing but these Chinese tapas until the day that I finally had my fill. I imagine I'd die of old age first, but wouldn't mind being put to the test.
But up around the Yangtze Delta, seasonings get toned down a notch. Instead of fiery oils or numbing peppercorns or nose-tingling aromatics, these bar snacks are seasoned with a more restrained touch that perfectly complements the flavor spectrums of their most classic cuisines.
Shaoxing rice wine, for example, wiggles its way into many things, and sometimes forms the backbone aroma for crystalline aspics that cling to shards of juicy pork or tender chicken. Ginger is usually about the hottest thing on the ingredient list, and it often hums in the background of a stock or gets fried into frizzy threads. Green onions are probably the seasoning of choice, hands down, especially if they are first gently fried to a deep brown, which lends them a nutty edge that's hard to beat.
|Sea moss in its natural habitat
In today's dish, two other iconic seasonings pop up for some much needed attention: good sea salt and dried sea moss.
The moss really does come from the sea and is not a seaweed, but rather clings to rocks on the shoreline and can be a bit of a pest for boats. The Chinese cleverly learned to turn this into yet one more delicious ingredient by drying it, which makes it look like long, green locks of hair. You can find it in most non-Cantonese Chinese grocery stores, where it usually hides on the same aisle as the dried seaweeds.
It stays fresh a long time if the package isn't opened, so buy a couple if you come across it, as we have a couple recipes for it in All Under Heaven (only three weeks to go!) and very likely will feature more ideas on this blog, as I adore the stuff. Aside from providing a nice, olive hue to things, the moss tastes gently of the sea. It's much more subtle than many seaweeds, and frying it gives it a delightfully crisp texture.
The other seasoning I want to talk about is sea salt. Whenever I write a recipe that calls for salt, I always specify sea salt. You can, of course, use kosher salt, but kosher salt is lighter and flakier, so the measurements will be different. Other naturally prepared salts – like gray salt, red salt, and so forth – can also be used, if you prefer; just pay attention to the amount. Always start with a smaller amount and work your way up until the dish is salted just enough. Do NOT use iodized salt, which has a bitter edge and also measures differently – in other words, a teaspoon of sea salt is much less salt than a teaspoon of iodized salt.
|Maldon sea salt
My favorite finishing salt is Maldon, which comes in large, fat flakes that are a pleasure to fuss with. I keep a jar next to the stove, and though I measure out the salt into my palm with a tiny spoon, I always give myself the chance to sprinkle them with my fingertips, which for some reason really is quite sensuous.
The only other ingredient here you need to take care with is the peanuts. Buy fresh, raw peanuts, preferably in small amounts from the bins at a busy health food store. These are full of fresh oils (remember, peanut oil has to come from somewhere), and so will go rancid if you let them sit around too long.
Finally, check out this perfect way to make fried peanuts. The secret? Start them in cool oil. Almost everyone else will tell you to heat the oil and then add the nuts, but that makes the exterior cook quickly and even burn before the insides are cooked through. So, give the oil and peanuts the chance to heat up together, which allows the nuts to fry evenly. Just keep an eye on the heat.
Smaller nuts should be given lower heat, as they will cook through really fast – an overdone peanut is a crying shame, all dry and bitter. Watch the nuts as they fry and regulate the heat. When the peanuts start to open up and smell peanutty, take the wok off of the heat, remove a peanut from the oil, let it cool off for a few seconds, and then take a taste. It will still be soft (they only turn crunchy when they have completely cooled off), but the taste will tell you everything you need to know.
Smaller nuts should be given lower heat, as they will cook through really fast – an overdone peanut is a crying shame, all dry and bitter. Watch the nuts as they fry and regulate the heat. When the peanuts start to open up and smell peanutty, take the wok off of the heat, remove a peanut from the oil, let it cool off for a few seconds, and then take a taste. It will still be soft (they only turn crunchy when they have completely cooled off), but the taste will tell you everything you need to know.
|The nuts in cool oil to start
The amounts here are pretty much ballpark. If you have a pound of nuts, go with that. Two pounds? Even better. The sea moss comes in packets of varying sizes, so don't worry about that, either. More moss will taste fabulous, while less will offer more of a gentle seasoning. Chill the nuts to bring out their flavors and relax in the shade with a bowl of these chased down by a chilled beer. Summer dining definitely has its up sides.
Sea moss peanuts
Táitiáo huāshēng 苔條花生
Makes about 1½ cups
About 12 ounces / 340 g (a heaping 1½ cups) fresh, raw peanuts of any size, preferably with their skins on
1½ cups / 350 ml peanut or vegetable oil (used is all right if it smells fresh)
.85 ounces / 25 g dried sea moss
1 to 1½ teaspoons good sea salt, like Maldon
|Calendar pages hard at work
1. Line a medium work bowl with parchment paper. (I use the old sheets from my Chinese calendar and fold them inside out so that the ink doesn't transfer to the food. It lends a bit of charm to the cooking process and satisfies my
cheap frugal Scottish ancestors.) Pour the nuts into a wok
and cover them with the oil. Shake the wok around a bit so that all the peanuts
are submerged. Set the wok over medium heat and bring the oil to a bubble.
Shake the wok now and then to move things around, and keep an eye on the heat,
as you want a bit of foam around the nuts, which shows that the moisture is
being fried away, but not much browning should be going on before the nuts stop foaming. When the nuts taste cooked
but not dry, scoop them out of the oil with a Chinese spider or slotted spoon
and let them drain in the work bowl. Keep the oil in the wok, but remove it
from the heat.
2. While the nuts are slowly frying, firmly but gently shake the hank of sea moss over the sink to get rid of any sand. Place the sea moss in a paper bag and then work it apart into smaller strands. Corralling the moss this way keeps bits from zinging around the kitchen. Set the wok over medium heat and add the moss. Use chopsticks to flip it over as it cooks. When it is uniformly brittle, shake any crumbs out of the paper bag and stuff the fried moss in there, as the paper will absorb most of the oil. Shake the bag around to dislodge the oil and cool off the sea moss. When it is easier to handle, crush it through the bag into shards.
|The moss in a bag
3. Remove the paper from the work bowl and shake all of the sea moss into the peanuts. Add the salt and toss. Take a couple of generous tastes and add more salt, if you like. Store this in the refrigerator. The cold will make the nuts and moss crunchier, and thus tastier. Also, it prevents you from snacking on the bowl every time you pass by.
This dish will stay fresh a long time, I assume. Try it with Congee and a fried egg for breakfast, sprinkled over noodles instead of the usual fried peanuts, and so forth. This is one very versatile little friend to have hanging around.
If you are allergic to peanuts, use fresh almonds. (Thanks, Cynthia, for reminding me!)
If you are allergic to peanuts, use fresh almonds. (Thanks, Cynthia, for reminding me!)


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1999 Cousino Macul Antiguas Reservas Chardonnay
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This is a big buttery Chardonnay with a generous dose of oak. Bright golden colour showing some bottle development. The nose is intense. Aroma of butterscotch and yeast lees over a layer of green tea, toasted oak and roast almonds. The palate has plenty of weight with generous creamy texture. Butterscotch flavours, yeast lees and spiced oak over a back palate flavour profile of roast almonds and yeast lees. Clean acid finish followed by strong spicy oak aftertaste.
Drink (2003)
Alc/Vol: 13.5%


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Having won seven Tour de France titles, the 190-mile, two-day Pan Mass Challenge likely doesn't provide much of a challenge to Lance Armstrong. But the cyclist isn't concerned about that. Instead, it's all about helping to raise money for a worthy cause.
The two-day event, which is the largest athletic fundraising event in the U.S., is held to raise money for cancer research. Having been diagnosed with testicular cancer in 1996, the event holds an important place in Armstrong's heart.
To hear more about the event and from Armstrong, check out the video above from NESN Daily.
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Reviewby Theron Martin,
Hellsing Ultimate
The first 35 minutes of this 45-minute OVA episode correspond exactly to episodes 5 and 6 of the Hellsing TV series, down even to duplicating lines in some places. With its last few minutes it begins to diverge from the TV series content, heading in a direction that the TV series was unable to go because the Millenium Nazis content had not been written yet at the time the TV series went into production. It offers the promise of completely fresh content for episode 3, but that is, at the least, several months off; here we are only dealing with episode 2.
If you are one of the many people who were absolutely thrilled with the first OVA episode's take on the Hellsing manga then the second episode should delight you to no end, as it takes everything that was great about the first episode and piles it on even thicker. If, however, you were in the minority of fans who actually found the first episode to be a disappointment, then the second episode will do little to change your opinion. For better or worse, the content is just more of the same: lots of maniacal grins, blood splatter, cool weapons, foul language, Seras caricatures, and gory violence punctuated by the occasional odd comedy relief scene. And oh, yes, somewhere in all of that is actually a bit of plot and something about a mysterious organization of Nazis behind it all, but who really cares as long as you're having that much fun?
And that's where the problem with Hellsing Ultimate lies: once you strip away all the graphic content, this episode has nothing else going for it. Sure, it may look awesome, delight in its obscene language, and revel in its carnage, but such content is hardly rare in anime available in North America. The only scenes of violence in this 45-minute episode which actually have a novel feel to them (discounting the TV series) are the ones involving Alucard's full power release and transformation. It may have better production values than the equivalent TV episodes and those obnoxiously silly humor bits that were totally absent from the TV series, but it lacks a few key elements which helped make those TV episodes so great: style, distinctive character, and most important of all, a butt-kicking musical score.
And whatever else you might think about how Ultimate compares to the TV series version, or fares as a stand-alone, this point is inarguable: its musical score is a major disappointment. It cannot hold a candle to the music used so well in the TV series to set the tone and proves enormously inadequate at enhancing the action scenes and smarmy declarations to the over-the-top, wet-your-pants-with-excitement thrill level that they deserve.
Fortunately the superior quality of the English dub, which also leaves little room for debate, partly balances out the lack of an adequate musical score. The TV series offered one of the all-time-best English dubs for an anime series, and Geneon, working through New Generation Pictures, has secured the entire original dub cast for this one. Key performances, especially those by Crispin Freeman as Alucard, Victoria Harwood as Sir Integra, Ralph Lister as Walter, and Josh Phillips as Jan Valentine, are electrifying in their effectiveness, and the pervasive presence of British-sounding accents in roles that are supposed to be British don't hurt. The English script actually uses slightly less foul language than the subtitles do but still provides a healthy barrage of it while also adjusting the wording to sound snappier in many places. Great lines like "I suggest a round of pissing on yourselves followed by praying to your impotent God" are also still retained from the TV series, and pronunciations all use the proper English equivalents while the subtitles still retain spellings like "Arucard" and "Halconnen."
The lush artistry and excellent animation show all of the hallmarks of the extra expense, time, and effort allowed the series due to it being an OVA release rather than a tightly-scheduled television production. The heavy lines, angular builds, flexible dimensions, and use of color give the character designs a strong feel of color-inked manga artistry, while most characters seem to have a broad, evil smirk as their default expression. Seras, regrettably, seldom appears in anything other than some degree of caricature or superdeformed rendering, and seems to have an uncanny knack for cleaning blood off herself in the blink of an eye. Both background art and bloody carnage get extensive effort and attention to detail, but the most impressive visuals belong to Alucard in his full power release mode, especially the dog heads. On the downside, the Harconnen cannon Seras uses does not look particularly impressive.
The regular edition offers only company previews and bonus liner artwork for Extras while featuring the more retail-friendly picture of Sir Integra for its cover art. Upgrading to the Lmited Edition version gets you an audio commentary track, the steel case with the infamous picture of the Valentine brothers flipping the viewer off, a production art book, and additional disk which includes staff interviews.
Episode 2 does correct one of the main problems which plagued episode 1: it tells a single, cohesive narrative rather than jumbling together a handful of shorter ones, which should make it easier to follow for those new to the franchise. And despite its problems in some aspects, it does offer a lot to like for fans of ultra-violent vampire tales or the original series. Is it the be-all and end-all uber-great adaptation that many have made it out to be, though? Nah. It's good, but some will still find themselves preferring the TV version.
|Production Info:
Overall (dub) : B+
Overall (sub) : B
Story : B
Animation : B+
Art : A-
Music : D
+ Nice artistry, stellar dub, plenty of gory violence.
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Moving Meat
How to pack an elk, deer, or other big game animal out of the backcountry—without killing yourself in the process.
This story is featured in Montana Outdoors
September–October 2007
Silver dollar-sized snowflakes floated down from opaque skies. With each step I expected to see a patch of buff that would indicate an antler. Despite the storm's intensity, the edge of each cloven hoof print in the fresh snow was razor sharp. I'd never killed an elk, but years of deer hunting told me these elk were real close.
The game of hide-and-seek had begun two hours earlier when I'd spotted the tracks from my truck. I grabbed my rifle, a small daypack, and an ancient wooden pack frame. The tracks meandered up a creek bottom then turned up a steep hill. Attempting to keep my footing, my focus slipped from hunting. Then something told me to look up. An elk faded in and out of my vision through surrealistic streams of cascading snow. Kneeling, I slipped off the scope covers and shouldered my rifle. All I could see was white. Had I been dreaming? Walking to where I'd seen the mirage, I saw tracks going off a ridge and falling precipitously into obscurity. I realized the game was lost.
Learn more:
Bugle's Picture Guide to Quartering an Elk Without Gutting It
Hearth Healthy: Montana Cardiovascular Health Program
Montana Game Cart Links
Five years later, my elk hunting luck had yet to match my enthusiasm. Deer filled my meat needs, but dreams of tagging an elk were simply that. Late one afternoon, lured by bugles of a love-sick bull, I slipped quietly through dark timber shadows. There, in a small opening, he lay bedded, making for an easy shot. What had been elusive for so many years was over. Approaching him, I was struck by a simple fact: Elk are huge! How was I going to get him to my truck? Then another realization washed over me. Had I shot that snowstorm elk five years earlier, I'd never have gotten it out. Inadequate equipment, snowy conditions, and being alone all added up to not being anywhere near prepared for hauling several hundred pounds of meat from the backcountry. Since I was raised hunting mule deer and pronghorn in western sage plains, all I knew of retrieval was grabbing an antler and dragging the animal to the truck. Deer shot near fields were even simpler: Drive the truck to the buck. I'd been spoiled. Elk hunting, I realized, was different.
Since then, on hunts from Texas to Alaska, I've observed that most hunters spend far more time thinking about getting a perfect shot than on how they will retrieve what they shoot. Consider my friend Tom's nightmarish introduction to elk hunting. His hunting mentor was a consummate braggart. There was nothing this guy didn't know how to do. After dropping into a steep canyon, the pair hunted for several hours before encountering a small band of elk. Tom shot a cow. After quartering and hanging the elk, they struggled to get out of the canyon before nightfall. Mr. Modesty assured Tom his horse would pack out the whole elk. But when summoned to the canyon headwall, the horse smartly refused to go where no horse should go. Backpacking the elk out became the only option. Four days of missed work and brutal exertion got the hindquarters out. But that was all the meat they recovered; the rest spoiled. The moral: Many inhospitable places where game animals live are not good places to hunt game animals.
Getting a deer or elk out can be as simple as strapping it to the back of a horse, or as taxing as horsing it out on your back. Your choice requires prehunt preparation and planning, just like all elements of a hunt. Disaster awaits those who don't plan, something a friend discovered last fall. You'll never find a better-conditioned young man—one tough enough to survive being wounded in the Middle East. On their elk hunt, he and three buddies got lucky when one of them dropped a spike bull. But the elk ended up in a hellish snarl of downfallen timber 200 yards from a road. The young men didn't carry tools to quarter the gutted carcass. Their solution? Use testosterone-fueled brute strength to manhandle the elk to the road. A week later my friend was in a chiropractor's office getting his third spinal adjustment. One of his buddies also sustained a potentially life-altering back injury. Thinking about how you will recover your game before you shoot can prevent more than wasted meat.
The bigger the animal, the more time you should spend on planning how you'll retrieve it. A common joke among state biologists in Wyoming, where I often hunt, is that the reason successful hunters must wait five years to apply for another moose permit is because that's how long it takes to forget the pain endured from retrieving a moose. Elk aren't much smaller. One of my hunting partners figures that backpacking elk meat out is the closest thing to childbirth that a male can experience. And the longer the pack, the harder the labor. Recalling his ordeal of the previous fall, he once wrote me, "We backpacked the bull a mile to the rig. When you stand up with a 118-pound hindquarter strapped to your backpack, it spreads pain evenly throughout your entire body. Legs turn to rubber, toes go black from being beaten into the front of your boots with every step downhill, and your back can't comprehend that your shoulders and hips are separated, because they aren't after a mile of packing such loads. Packing uphill quadruples the pain."
Horses make sense
For packing game long distances, horses are my top choice. Mules, llamas, and even goats fall into the same category of beasts packing the burden, and each animal has its fan club. Of course, pack animals have their downsides. You must feed them year-round just so they can provide a week or two of work. And you need to add the costs of a trailer and the saddles, panniers, and other tack. But it's worth the effort and expense. Nothing is sweeter than putting elk quarters on the back of a horse and leading it to camp. It's only better if you're riding another horse.
Both dragging and backpacking big game animals share one common element: sweat. Backpacking, while strenuous, offers the significant plus of cleaner meat. I've never dragged an animal any distance without getting sage, brush, or dirt imbedded in the animal's meat and chest cavity. It's a messy affair. Last fall I killed a big mule deer buck in Montana over a mile from the truck. Since it was all downhill, my partner and I considered dragging the deer to the vehicle. But because we wanted to keep the meat clean, we instead skinned, quartered, and packed it out. That took more time but produced much better table fare.
Here are a few backpacking tips from a hunter who has been carrying game out for 40-plus years: Use a sturdy aluminum pack frame with a shelf, which supports the weight of the meat and bone. A good pack also helps keep you stable under the awkward mass on your back. Use two walking sticks or ski poles for additional stability and an extra measure of safety.
When done correctly, dragging can be a good option. Unfortunately, most hunters grab a front leg or an antler and strain their leg and back muscles as they pull the animal to their vehicle. It's just plain awkward. By walking and pulling at odd angles, they twist their spine, potentially damaging ligaments and straining discs. Fortunately, someone has invented a better approach. It's a strap system, similar to that used for a plow horse. Slip a harness over your shoulders and then walk straight ahead, pulling the animal directly behind you with the weight distributed evenly between your shoulders. No twisting or bending required. Some harnesses also have a hip belt, which makes the hauling even less grueling.
Pulling a deer or elk quarter is even easier if there's a skiff of snow on the ground. Snow allows you to use a plastic sled or tarp. A tarp is especially handy because you can easily stow it along with a length of rope in your daypack. After cleaning the deer, wrap it in the tarp, loop the end of the rope around your waist, and glide the carcass across the snow. The tarp also keeps sage, dirt, and other debris from getting into the meat.
Wheel 'em out
Hunters have invented all types of wheeled carts and carriers for retrieving game. On a mountain goat hunt, my partner and I backpacked 5 miles into a high country lake, where we set up a base camp. The trail was relatively flat, so we wheeled our gear in on a cart. The homemade device had a motorcycle wheel in the center and two handles in front and two in back. On the third day of the hunt I shot a goat, and we backpacked the quarters, cape, and head down to our base camp, about 2 miles away. The next day we merrily wheeled the goat and our camp gear the 5 miles back to the trailhead in one trip. I didn't weigh the load, but I suspect it exceeded 350 pounds. Similar carts are available commercially, both in one- and two-wheel versions. Some hunters improvise and strap their deer or pronghorn to a bicycle and wheel it across the prairie or down a logging road. One friend even used a wheelbarrow to haul out a moose, one quarter at a time.
ATVs offer an efficient way to retrieve game, but they should be used responsibly. Unfortunately, too many hunters tear up the terrain with their vehicles. Last fall I transported a whitetail buck to camp on my ATV, but only after dragging him to an old logging road. I could have driven my pickup to the deer, but the road was narrow and overgrown. The ATV allowed me to reach the deer without driving in with my truck, which would have widened the road, inviting even more vehicles to drive in.
On a guided sheep hunt years ago, I made a good shot on a ram. After three hours of boning the meat and caping the trophy, my guide and I hoisted heavy, leg-numbing packs and toiled back to our spike camp, arriving long after dark. The next day, as we were packing the ram to our vehicle, 4 miles away, I was worried that a grizzly might surprise us, attracted by our blood-soaked packs. It wasn't long before I wished the ordeal over—no matter how it ended. Three days and as many round trips later, we dropped our packs into the truck. Exhausted, sitting on the tailgate, I tried to drink a cold beer. My arm refused to lift the bottle to my mouth, it hurt that much.
It's been ten years since that hunt. When I look at the ram on my office wall, rich memories of my adventure in that faraway place filled with mountain cirques flood back. My most vivid memory is not of the kill; it's of that moment I knew my guide and I had gotten the sheep and camp safely out of the mountains. Good hunts test both body and mind. Getting the game out is a test of the kind of hunter you are. One of my hunting partners said it best: "The more you invest yourself in getting your meat, the sweeter it is. There is a true difference between sitting down to an elk steak that you've carried out on your back and dining on a beef steak some anonymous person butchered for you." I suspect that's just one more reason we hunt.
Do you have a tip for safely and quickly hauling big game out from the backcountry? Send us your suggestion and we'll print it in a future issue of Montana Outdoors. The best tip receives a free Montana Outdoors T-shirt.
Tim Christie, who grew up hunting in Montana, is a freelance writer and photographer in Coeur d'Alene, Idaho.


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A Freudian analysis typifies much of the work, which at points emphasizes the anxieties surrounding sex, elimination, eating, and death. Perhaps his most quotable passage, comes in analysis of the soldierly profession as a "instinctive" one.
Broadly speaking, human activities may be regarded as falling into one of the other of two main groups: those which are directly instinctual and those which are not. Into the first, which involves what have been succinctly described as the 'three Fs' - feeding, fighting, and 'reproduction' - fall such robust pastimes as pugilism, professional pie-eating, prostitution, and soldiering. Into the second group fall all those other vocations which, though sometimes subserving the basic drives, do not have as their end-product the original consummatory response. (Dixon, p.169-170)


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Adventures in urban farming
As many of you know, we raised chickens in our backyard a while back. I wrote an essay recently for The Christian Science Monitor about Pixie, our littlest chicken, and her, um, unusual aspirations… Click here to read it!
The Mother-Daughter Book Club Festival continues this week over at Booking Mama — today, Julie P. has posted a Q&A interview with yours truly. Wander on over there and enjoy! (And don't forget to enter her fabulous book giveaway.)
Big ole mother-daughter book club giveaway!
This week, Julie at Booking Mama is spotlighting mother-daughter book clubs on her blog! Today she's interviewing Cindy Hudson, author of "Book by Book: The Complete Guide to Creating Mother-Daughter Book Clubs," and tomorrow I'll be chiming in with a Q&A.
PLUS (drumroll please) be sure and sign up for Julie's walloping mother-daughter book club giveaway. You can win enough books to start a book club of your very own! Full details are posted on the fab Booking Mama site.


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Zack Warren Joins Cal Women's Tennis
BERKELEY – California women's tennis head coach Amanda Augustus announced the hiring of assistant coach Zack Warren on Monday. Previously an assistant coach at BYU and UNLV, Warren joins Augustus' staff after the retirement of former Cal associate head coach Cordell Ho.
"I am pleased to welcome Zack back to the Golden Bear tennis family," Augustus said. "Zack is a successful and caring coach whose experience and passion will help me lead this talented and driven group to continued excellence on the court and in the classroom.
"I want to thank Cordell Ho for his tremendous contributions to Cal tennis and wish him well in his retirement."
Warren spent the 2013-14 season in Las Vegas, working with the Rebels' men's tennis team. A familiar face around the Hellman Tennis Complex, Warren worked with Cal men's tennis as a volunteer assistant coach during the 2012-13 season. Warren was an assistant coach at BYU, his alma mater, from 2009-12.
Before his hiring as an assistant coach, Warren played collegiately for BYU and was a letterwinner for the 2004-05 and 2005-06 seasons. He also claimed All-Mountain West Conference Academic awards and was a member of the BYU Academic Honor Roll both years.
While at BYU, Warren helped guide the men's program to three historic seasons, which included an overall record of 58-22 and a Mountain Region record of 27-0. The 2010 and 2011 Cougar squads both finished with a BYU record-tying 21 wins, going 21-7 and 21-6, helping propel the team to two consecutive NCAA Championships.
In 2010, BYU found itself ranked in the top 25 for the first time in over 30 years, and Warren helped the Cougars earn their first conference title since 2003. The Cougars went on to win both the Mountain West Conference regular-season championship and tournament title in 2011, when Warren also earned the ITA Mountain Region Assistant Tennis Coach of the Year honor.
During the 2012-13 season at Cal, the Bears reached a season-high ITA national ranking of No. 12 and advanced to the NCAA round of 16. Warren coached Cal's No. 1 and No. 2 singles players and No. 2 doubles team at the Pac-12 and NCAA Championships. He helped coach the Bears to singles, doubles and team titles at the USTA/ITA Northwest Regional Championships.
In Las Vegas, Warren was part of the Rebels' fifth consecutive winning season and helped lead UNLV to a 12-4 home record. He coach three players who earned All-Mountain West Conference first-team honors as well as top-20 ITA Mountain region rankings.
"It is an incredible honor to be a part of the Cal family," Warren said. "I'm grateful to head coach Amanda Augustus, who has given me this opportunity. She is one of the best coaches in the nation and known for her ability to develop student-athletes into the best they can be on and off the court.
"I am excited to work with these exceptional women and add to their tremendous accomplishments, which included a Pac-12 championship last season. It feels great to be back in the Cal community, and as always, Go Bears!"
Warren graduated from BYU with a bachelor's degree in communications and a business minor. His wife, Angela, was a track All-American at BYU.
Basketball Pregame ShowTOMORROW | 6:30pm PTLive
TOMORROW | 7:00pm PTLive
Basketball Post GameTOMORROW | 9:00pm PTLive


text: November 7, 2016 Along with the prayerful and financial support we extend to several local and worldwide missionary projects, individuals within our church body who feel called to missionary work are encouraged to participate in our organized trips abroad. The goal is to serve others and share the Gospel, while appreciating the unique living conditions, cultures, and daily needs of the native people. The trips may involve Bible distribution, music ministry, street evangelism, building projects, puppet ministries for children, clothing or food distribution, and more. These hands-on experiences are described as transforming for those who participate, maturing them in their faith, as they never view missions work in the same light again. To donate to our Be the One Missions campaign please click here.


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Keith Farnan
Having appeared on BBC's Michael Mcintyre Comedy Roadshow as well as adapting his own comedy documentary for RTE, Money, Money, Money: Keith Farnan versus the Economy, Keith is a red hot Irish talent in the UK.
His blend of political commentary and outlandish storytelling, lights up a comedy gig something lovely. His latest show, KIDOCRACY, interacts with the audience of kids in coming up with a hypothetical country and ruling it in the face of adversity. It's hilarious and provocative.
"Brilliant, thought-provoking and laugh out loud funny" – TIME OUT
"Artful, satirical…with a lightness of touch and a hefty helping of roguish Celtic charm" – THE SUNDAY TIMES
Time Out Critics Choice – London, New York, Hong Kong and Dubai!
Performing in
Nothing found.


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Day 1: It Begins
Willkommen! oil on panel 5x5" 2017
Available Here
"How we spend our days is, of course, how we spend our lives. What we do with this hour, and that one, is what we are doing." - Annie Dillard, The Writing Life
Oh I loooove this quote and will use it to kick off my blogging adventures for the 28 Day Cycle: Investigating the Daily Practice of Making Art. This project began last fall when I heard about a group of artists in Pasadena, CA making daily paintings. I fell in love with the idea and tried it out for myself.
During the month of September 2016 I made 30 paintings in 30 days, something I never thought I could/ would do! The paintings went on to be written up in the SF Weekly, Teen Vogue and W Magazine, among others. So far they've been exhibited in San Francisco, Atlanta, New York City, Chicago and South Korea. Joining forces with Ariel Zaccheo, curator for the Museum of Art and Craft, I self-published a book on the series as a culmination of the project. These were results that I never expected, but were fabulous to enjoy.
Now I'm so pleased to share in this second rendition of the daily painting project with 28 Day Cycle: Investigating the Daily Practice of Making Art. Partnering with Pamela Belknap of Studio 110 Projects, we've invited a select number of artists to participate in this round of daily art making during the month of February. We will all work towards an exhibition in April to complete the project. Artists from a variety of media will be sharing their work on instagram daily during the month of February. Take a look and cheer everyone on to the finish line!
See all the artists work participating in this project by searching these hashtags on instagram: #studio110projects #artfordayssf #28daycycleofart
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Ingrid Victoria Wells
November 2017


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By Liesl Clark
The girls at Tsarang's ani school want to thank you deeply for the books you've donated to our Magic Yeti Library in their beautiful school. This is a well-loved library and put to use each day. Bringing new boxes to the girls is one of my family's greatest joys and among the earliest memories for my children, who have collected and donated their books here since they were 18 months-old. The girls are such lovely inquisitive students who are in excellent health. Our expedition doctor, Steve Overman, checked them out and found only a few toothaches and common colds. They had many questions for us and couldn't wait to dive into the new boxes of books.
Thank you for your well-loved books and cash donations through the Alex Lowe Charitable Foundation, enabling the books to be read over and over again here in the second largest village in Upper Mustang that boasts the winter palace of the historic Mustang Kings.
And if you haven't had a chance to help us out, we welcome volunteers joining us to Nepal for our library project and can always use cash contributions to keep the books moving uphill to the rooftop of the world. We've seen such improvement in students' performance when they have a small library of books at their fingertips, books that help answer their questions about the world, or enable them to learn the English language through books written for their age-levels. Dual language books written in their own language (Nepalese) are very popular, too.
Sending our warmest thanks at Trash Backwards to our readers and supporters for your help in bringing literacy and some of the greatest stories around the world to the girls in Tsarang.


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Development during the sultanate period
Mughal India
jamaluddin yaqut razia sultan Razia Sultan
Muslim wedding traditions
Islamic traditions
The pre – Islamic foreign immigrants to our court like the Greeks, the Scythians, the Hunas, the Sakas and the Kushans came as conquerors, but after settlement in India they became completely assimilated in the Indian Society. They became followers of one or the other of the Indian religions were also assimilated into the case – system. This did not happen to the Muslims because their social and religious ideas were different from those of the Hindus. They retained their distinct culture and social system and formed their own community.
But the Muslim ruling class maintained contacts with the Hindus, who constituted the vast majority of the population at many levels. The lower branches of administration, especially the departments of revenue and finance, were manned by the Hindus. Their co – operation was also essential in trade, commerce and agriculture. Conversion of the Hindus to Islam resulted in the transfer of certain Hindu customs and ideas to Muslims society. The converts retained many usages in regard to marriage and other social events which they had practises as Hindus. It is an axiom of history that when two cultures, however different, come in close contact, they are bound to be influenced by each other. This is what happened in India in the medieval period as a consequence of the contact between the Islamic Turks and other Central Asian peoples on the one hand and the Hindus on the other. The political institutions, social customs, cultures, religions and the arts of the two influenced each other. Islamic traditions and institutions made a lasting impact on these and various other aspects of Indian life.
Developments in the sultanate period
The society of the Sultanate period was divided mainly into four groups, ie., the aristocracy, the priests, the townspeople and the peasants. The aristocracy was the ruling class and had the entire power in their hands. The priests were the Brahmans amongst the Hindus and Ulema amongst the Muslims. They were considered to be the most learned and educated group. The Ulema also functioned as advisers to the sultan. The townspeople comprised of the merchants, traders and artisans. They, through trade, brought prosperity to the kingdom and were financially quiet sound. Similarly, the artisans made goods not only for local consumption, but also for export. The peasants formed the lowest stratum of the society. They worked in the fields, but led a miserable life because of the heavy burden of taxes.
Society during the time of Delhi Sultanate
a Persian painting showing a dancer
Cultural contributions – Rich and Poor
The three immediate successors of Akbar played an important role in preserving and promoting Mughal glory. They were Jahangir, Shahjahan and Aurangzeb. The first two continued the liberal political of Akbar. They opened their courts and coffers to everyone, without making distinctions on grounds of religion, set and regional identity. Aurangzeb was a pious Muslim and a loyal follower of his conscience. He strictly confined himself to the practice of the tenets of his faith.
Aurangzeb not only ruled nearly as long as Akbar did, but he ruled over more territory than his great ancestor had done. He had such a vast empire that he could not rest in peace without having to suppress and subdue one or the other rebel throughout his career. He became so involved in the Deccan political that had to spend about half of his region – period in the Deccan itself. Though he was a determined fighter, he had to experience considerable anxiety because of the problems caused by the Marathas under Shivaji and the Sikhs under Guru Gobind Singh. When he imposed a tax called jezza on non – Muslims, he lost the loyalty and respect of the vast majority of his subjects.
Cultural contributions – Rich and Poor
The nobles and the rich merchants in the Mughal empire enjoyed a high standard of living. Paying nearly half of what they produced in their farms as tax to the state, the peasants could not be happy under Aurangzeb's rule. The mercantile class proposed immensely because they maintained brisk trade with East Africa, China Russia. The European traders such as the Portuguese, the Duch and the English expanded their activities in India. The main urban centres which profited by the commercial activities were Delhi, Agra, Lahore, Surat, Masulipatnam and Madurai.
The court language of the Mughals was Persian, but their literary activities were not confined to this language alone. Hindi and Urdu also received considerable importance during this period. Among the notable scholars and saint – poets of the time were Dara Suko, Kabir and Tulsidas.
The Mughal courts, until the time of Aurangzeb, were also great centres of music and musicians. These musicians developed new styles of rendering the classical Hindustani music. The credit of introducing the thumri and the Khayal is attributed to them.
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Palo Cedro, CA 96073
Property Description
Gorgeous 200-acre property with great views of Lassen and peek-a-boo views of Mount Shasta. Mostly flat property with a natural spring and seasonal pond. Secluded, yet surrounded by upscale homes. Fully fenced and ready for your improvements to build your dream home!
Address Info
Street Name: Little Ridge Road
State/Province: CA
Postal Code: 96073
County: Shasta
Property Description
Current Price: $225,000
Area: 01 - NW Redding
List Price: $225,000
Subdivision: N/A
Contract Information
Status: Active
Property Features
Listing Office: CENTURY 21 HILLTOP
Last Updated: February - 18 - 2019
Information deemed reliable but not guaranteed.
Monday 18th of February 2019 04:24 AM


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NASHVILLE, Tenn. — Jeffery Taylor scored 15 of his 23 points in the first half, and the Vanderbilt Commodores bounced back Tuesday night by routing their instate rival Tennessee 65-47 for their ninth win in 10 games.
The Commodores (15-5, 5-1 Southeastern Conference) had an eight-game winning streak snapped with an overtime loss to then-No. 20 Mississippi State. This time, they scored the first nine points of the game in rolling to another win.
The loss ruined Tennessee coach Cuonzo Martin's debut in the orange blazer made famous by Ray Mears, then Bruce Pearl. The Vols (9-11, 1-4) fell to 0-6 in true road games, had a season-low point total and looked nothing like the group that upset defending national champion Connecticut 60-57 last weekend.
John Jenkins, the SEC's leading scorer, had 16 points.
Jeronne Maymon led Tennessee with 15 points. Freshman Jarnell Stokes had 10 rebounds but only six points in the fourth game of his very short career. It was his second straight start.
These teams are the SEC's stingiest scoring defenses with Vandy holding opponents to 59 points and Tennessee allowing 60 points in league play. The Vols couldn't slow down Vanderbilt and especially Taylor. After being swept by Tennessee in two of his first three seasons, Taylor scored six of Vanderbilt's first 11 points, and he also had seven rebounds in the first half.
Even with the Commodores comfortably ahead, Taylor kept playing hard. He stole the ball from Wes Washpun and tossed it to Jenkins before going out of bounds, and Taylor finished the possession with a 3-pointer with 6:50 left.
Vanderbilt led by as much as 54-27 on a 3-pointer by Dai-Jon Parker. The Commodores shot 8 of 18 (44.4 percent) from 3-point range against a Tennessee defense that had been holding SEC teams to 25.8 percent beyond the arc.
Tennessee couldn't have been much sloppier with 10 turnovers midway through the first half, and the Vols also struggled to shoot. They hit just 7 of 24 (29.2 percent) in the first half. They also finished with a season-high 25 turnovers that Vanderbilt turned into 30 points.
The Commodores had no such problems against a Tennessee defense that held Florida, Kentucky and UConn to its lowest scoring games this season.
Jenkins hit a 3, then Lance Goulbourne added another to push Vanderbilt's lead to double digits for the first time at 20-8 with 10:37 left. The Commodores looked ready to run Tennessee out of the gym, jumping out to a 30-10 lead on a putback by Taylor with 5:46 left.
The Vols showed some signs of life when officials called senior Festus Ezeli for a flagrant foul with an apparent blow to Stokes' head, and the freshman hit a pair of free throws. The two drew a technical apiece in the second half when Stokes bumped into Ezeli after drawing a foul from the senior.
Maymon scored, then stole the ball from Goulbourne and passed it to Trae Golden for a dunk. Brad Tinsley brought the crowd to its feet with consecutive dunks 17 seconds apart late in the half, the second as he drove past Skylar McBee.
That was the Vols' best spurt as Vanderbilt cruised to the win and had the student section chanting in celebration with plenty of time left in the game.


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Some of you might be Thinking: "What on Earth is Steampunk?"
Well, this file is for those of us who are into that industrial look. These just make cute additions for your cricut cutting collection either way. ;) lol
Want all the files sent to your email? Check out the right sidebar!


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Contribute to Open Source Without Leaving Your Browser
Contribute to Open Source Without Leaving Your Browser
Join the DZone community and get the full member experience.Join For Free
Learn how to migrate and modernize stateless applications and run them in a Kubernetes cluster.
Ever wanted to help out with an opensource project, but didn't really have anything big to contribute? Maybe you just wanted to touch up a typo and didn't really feel like going through the hassle of forking and copying to your computer and text editors and pushing back to github and making a pull request and ..
Meh. Not worth it.
Well, no more! Turns out, you can contribute without leaving your browser these days.
That's right, just waltz over to a repository you like, click Edit, change some stuff, save, and submit a pull request. Behind the scenes, that repository is forked, a new topic branch is created and when you're done it's changed into a pull request.
No cumbersome clonin, pushing and so on. No need to even open a text editor!
For some icing on the cake, Github offers to clean up your own repository once the pull request is accepted. Single button to delete the branch even.
Sure, you aren't going to use this to make huge contributions – that would require the ability to test your code – but it's perfect to fix up a README file or make some cosmetic changes you're certain won't break anything.
I discovered this feature the other day when I noticed a typo in a friend's commit message. Went over to scold him in jest and noticed he was using grep -r -n -C instead of the, in my opinon, prettier use of a single combined flag -rnC. On a whim, I clicked Edit and was surprised by the wonderful experience.
@smotko even accepted the patch \o/
Let's try messing with my favourite irc bot, developed by @hairyfotr, so I can show you what the flow looks like.
Now, I was hoping to improve some of his phrases, but it turns out the databases aren't included … that README file isn't looking too sexy though – let's lend a helpful hand.
Join us in exploring application and infrastructure changes required for running scalable, observable, and portable apps on Kubernetes.
Opinions expressed by DZone contributors are their own.


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Create Easy Cheap Quality Content With Content Kingpin
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These pretty images were from Lindsay Lohan & Kathryn Irelands project, featured briefly on The Million Dollar Decorators, where KI was decorating LL's home, but prior to us seeing the reveal, LL ended up in a car accident... and we never got to see the finished project. Well, check out this link, and you can see what was created. I remember from the few episodes, that I really liked LL's home! The light & the vibe, but the interiors were awful ... LOL!
Meanwhile, these table top images were what stood out to me, love the eclectic feel, the colors and the casual vibe of outdoor entertaining!
Images via Domaine Home


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Last week was my birthday! Oh, I cannot believe that I'm finally...an "adult"...
haha! So I was wondering what it really means to be an adult, and the best conclusion I could come up with was this:
doing things you might not really want to do, but in the end, you'll be glad you did these things.
For example, waking up early at 6:30 am to go to your job (yes, I'm getting up early for this!),
organizing and cleaning everyday (even though I should already be doing this..)
NOT laying in bed all day on Sunday to watch movies. Basically, being productive and proactive.
Anyways, I will continue growing this year, and I know it might be difficult at first, but I'll do my best!
Here are some photos from my new Minolta SRT 100! I love it! I have never been this happy with an SLR camera. :)
I bought it at a bargain price... It was too good of a deal to pass up.
Birthday flowers~
carrot cake, it was sooo good.
the perfect brunch: pancakes, chocolate crêpe, and poached egg over salad with salsa.
failed double exposer (but I kind of look like a doughnut fairy! haha!)
my friend's tiny puppy...ふわふわ、かわいいすぎる。。。
Snow? Kind of..
always end with a sunset ♥
So, I've been busy with school. Ever since I changed my major, I'm actually excited about school. I love creating, and learning about art.
I'm looking forward to share some of my projects here!
Also, as I mentioned, I finally got a part time job, that doesn't conflict with my school schedule.
More on that later.
I hope everything is just as good for you as it is for me ♥ ♥
Sending love your way!
8 件のコメント:
- Anikaviro さんのコメント...
WOW! The pictures are sooo beautiful :_)
- 2014年2月13日 2:18
- Rina さんのコメント...
thank you so much! ♥ ♥
- 2014年2月13日 19:25
- Lili Bayou さんのコメント...
Congratulations with your birthday! :D
Don't worry about the difficulties of being an "adult", I promise it's not so bad ^__^ ♥
- 2014年2月16日 10:18
- Rina さんのコメント...
thank you Lili! ♥ ♥
haha! Okay, I'll keep that in mind. :)
- 2014年2月16日 12:35
- umi さんのコメント...
<3 h a p p y b i r t h d a y <3
Your photographs are beautiful!! Try your hardest! and have a wonderful year :) I look forward to seeing your projects! I'm sure they'll be amazing !
- 2014年2月20日 3:12
- Rina さんのコメント...
thank you so much Umi-san!!
( ´͈ ॢꇴ `͈ॢ)・*♡ honto ni arigatou! ganbarimasu!
You're kind words are so encouraging!
I hope to create beautiful things in the future ♥♥
- 2014年2月20日 20:34
- maya さんのコメント...
oh my! your birthday passes through a whole spectrum of colours! happy belated birthday— haha i'm so rubbish! i'm truly sorry, i wish you could've told me! or i asked!
i want to find a job soon... waking up at 6.30am and being able to watch the day start sounds like a good routine :) with plenty of coffee first, of course!
- 2014年3月11日 5:27
- Rina さんのコメント...
Oh dearest! you are certainly not rubbish! ):
I don't usually make these things known to others, I don't know why, it's just a silly habit of mine, I suppose..
But thank you!! It was a colorful day, as far as I can remember. :)
I wish you all the best in the job hunting! I am enjoying the mornings, I am just a bit slow.
Yes coffee is a must!
- 2014年3月14日 16:46


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McDonald's blames cleaner for fall
Fast food giant McDonald's has told an Adelaide court it should not be held responsible for injuries to a cleaner who slipped outside one of its restaurants.
Anastassia Zissis, 60, says she slipped on liquid that had been spilled in an access passage at the back of the company's Myer Centre outlet in Rundle Mall.
The incident happened in October 2008.
Ms Zissis is suing McDonald's and the building's manager, Colonial First State Property Management, in South Australia's District Court.
In court documents, Ms Zissis claims she injured her neck, lower back and buttocks and has suffered headaches and psychological injuries which have impaired her ability to lead a normal life and return to full employment.
She alleges the liquid was in the walkway as a result of negligence by McDonald's staff and that both defendants failed to warn her of the hazard.
Ms Zissis says staff in the centre were not adequately trained in handling and disposing of the substance and that there was no system of inspection and cleaning in that area.
Ms Zissis' husband, Angelo Zissis, has joined his wife's claim against the company.
He says he has suffered a loss of companionship, services and assistance as a result of his wife's injuries.
Both defendants are denying the claim, with McDonald's saying the spill was obvious and that Ms Zissis was not wearing proper footwear.
The company claims the accident was caused solely by Ms Zissis' own negligence because she did not keep a proper lookout.
Colonial First State also denies it had a duty of care to Ms Zissis and argues she was obliged to inspect and clean the area.
It says the centre had appropriate systems in place to deal with spills and her failure to stop and mop up the mess contributed to the incident.
The company argues Ms Zissis' injuries were only temporary and she has now fully recovered.
The matter will return to court in March.
Topics: courts-and-trials, workplace, sa, adelaide-5000
First posted


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'Here there is a pause. A pleasing farce will then be performed.'
I have already stated that the '[S']akoontala' in the words of my own translation has been since performed at Bombay and recently at Trivandrum, the capital of Travancore (see Preface to this edition, p. vii, &c).]
[Footnote 4: Rogers' Italy, note to line 23.]
[Footnote 5: The admirable Essay by Professor H.H. Wilson, prefixed to his Hindu Theatre, is the principal source of the information which I have here given.]
[Footnote 6: Wilson's Hindu Theatre, p. xii.]
Observe, that in order to secure the correct pronunciation of the title of this Drama, 'Sakuntala' has been spelt '[S']akoontala,' the u of [S']akuntala being pronounced like the u in the English word rule.
The vowel a must invariably be pronounced with a dull sound, like the a in organ, or the u in gun, sun. Dushyanta must therefore be pronounced as if written Dooshyunta. The long vowel a is pronounced like the a in last, cart; i like the i in pin, sin; i like the i in marine; e like the e in prey; o like the o in so; ai like the ai in aisle; au like au in the German word haus, or like the ou in our.
The consonants are generally pronounced as in English, but g has always the sound of g in gun, give, never of g in gin. S with the accent over it (s), has the sound of s in sure, or of the last s in session.
* * * * *
* * * * *
DUSHYANTA, King of India.
MA[T.]HAVYA, the jester, friend, and companion of the King.
KANWA, chief of the hermits, foster-father of [S']AKOONTALA.
} two Brahmans, belonging to the hermitage of KANWA.
MITRAVASU, brother-in-law of the King, and superintendent
of the
city police.
JANUKA and SUCHAKA, two constables.
VATAYANA, the chamberlain or attendant on the


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Apologies that the photos seem a bit too orange. The result of taking the photos at night I presume.
I eagerly await your new floral post,they are well worth the wait .Your yellows are lovely ! If I may make a humble suggestion, the lower right side of Alstomeria looks a bit stark, maybe a little green there .ReplyDelete
Thanks for the lovely comment and please do make any suggestions or comments. It makes us think about what we have painted.
With regards to the bottom corner, I sometimes think some white paper reflects light back into the watercolours, but maybe there is too much this time.
Your works are fantastic same as always.ReplyDelete
Thank you Midori, what a lovely comment to make.Delete
I love this work and agree with you about the paper reflecting back into the watercolours. It's great to see work based on variations of the same colour, always difficult I think.ReplyDelete
Thanks Mick. The reflection issue is why I always use Antique White mounts and white frames. It somehow helps the freshness.Delete
Very nice , especially the Daffodis.ReplyDelete
Very nice , especially the Daffodis.ReplyDelete
Thanks Peter. Its lovely to have lots of affordable flowers around once again.ReplyDelete


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Will and Jada Pinkett-Smith denied false accusations about their marriage (read related article HERE) but that doesn't stop there - Will and Jada have reportedly in private talks with their legal team and might take legal actions against the source of inaccurate reports about their marriage.
"Will and Jada are not splitting and they've already got their legal team involved," a source told RadarOnline.
"Like any other A-list couple they're used to inaccurate reports sometimes, but when it comes to their marriage, they don't appreciate anyone demeaning it.
"They're good sports and they're laughing about it, but they have to talk about it with their legal council to protect themselves," the insider further revealed.


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- Home >
- Agricultural Programs >
- Degree Programs
- > Graduate Concentration in Plant Science
Graduate Concentration in Plant Science
(M.S. in Agricultural Sciences)
A graduate degree at the M.S. level with thesis and non-thesis options is offered in Agricultural Sciences with a concentration in Plant Science. Our graduate students have diverse backgrounds and come to Tennessee State University from outstanding universities in the U.S. and abroad. Our undergraduate and graduate students are placed in excellent and well paid positions in academia, industry, and government, and many have become leaders in their fields.
Program of Study
Core Courses - Thesis 12 hrs, or Non-Thesis 11 hrs
AGSC 5060 Statistics for Research Workers 3
AGSC 5110 Research Methods 3
AGSC 5120 or Thesis Writing 4
Independent Study 3
AGSC 5610 Seminar 1
AGSC 5620 Seminar 1
Concentration: Plant Science
Thesis: 12 hrs minimum, Non-thesis: 15 hrs minimum
AGSC 5180 Soil Classification 3
AGSC 5190 Plant Breeding 3
AGSC 5220 Plant Growth Substances 3
AGSC 5230 Advanced Propagation of Horticultural Plants 3
AGSC 5240 Advanced Pomology 3
AGSC 5260 Soil and Plant Analysis 3
Electives - Thesis: 6 hrs maximum, Non-thesis 9 hrs maximum. Must have approval of the advisor and department head
AGSC 5090 Food and Fiber Industry: Economics and Policy 3
AGSC 5100 Environmental, Resource Economics and Management 3
AGSC 5130 Animal Nutrition 3
AGSC 5150 Livestock Management 3
AGSC 5160 Animal Genetics and Breeding 3
Graduate Concentration Courses
AGSC 5180 Soil Classification
AGSC 5190 Plant Breeding
AGSC 5220 Plant Growth Substances
AGSC 5230 Advanced Propagation of Horticultural Plants
AGSC 5240 Advanced Pomology
AGSC 5260 Soil and Plant Analysis
Departmental Requirements for Master of Science in Agricultural Sciences
Admission Requirements: M.S. Program
Candidates must have the equivalent of the bachelor's degree with a major in one of the Agricultural Sciences, a minimum quality grade point average of 2.50 on a 4.00 point scale, and a minimum score of 870 on the GRE (verbal and quantitative, or verbal, quantitative and subject), or 370 on the MAT for unconditional admission. An applicant with a bachelor's degree in areas other than the Agricultural Sciences may be recommended to the Graduate School for conditional admission and be required to take eighteen (18) credit hours of undergraduate prerequisite courses in the Agricultural disciplines: 6 hours from Animal Science, 6 hours from Plant Science, and 6 hours from Agribusiness or Agricultural Education. An applicant may also be recommended for conditional admission if he or she has a 2.25-2.49 GPA and a minimum pre-admission test score of 935 on the GRE or 383 on the MAT, or 2.00-2.24 GPA and a minimum pre-admission test score of 1000 on the GRE or 394 on the MAT.
Program of Study/Admission to Candidacy: M.S. Program
The degree candidate must file a program of study after completing at least nine (9) semester hours of graduate credit, but before completing fifteen (15) hours of graduate credit. The program lists the courses which will be used to satisfy degree requirements, as well as detailing how other requirements will be met. The student may later change the program of study with the written approval of the Department and the Graduate School.
When the candidate files the program of study, he or she must also apply for admission to candidacy. The candidate must have a grade point average of 3.00 or above to be eligible for admission to candidacy.
Degree Requirements: Thesis M.S. Program
In addition to completing core an elective courses, each student must pass Research Methods (AGSC 5110), must have a thesis guidance committee appointed, and must be advanced to candidacy before enrolling in Thesis Writing (AGSC 5120).
The candidate must submit a thesis on a topic approved by the major advisor. Upon completion of the thesis, the candidate must satisfactorily pass an oral examination conducted by the Thesis Examination Committee.
Degree Requirements: Non-Thesis M.S. Program
This option is for students who would like to focus on training in specialized areas to meet the needs of employers in agricultural product processing, marketing organizations, input supply firms, teaching, extension, and various state and federal government agencies. This program is not recommended for students who have any aspirations toward pursuing a Ph.D. or Ed.D. degree.
Students choosing the non-thesis option will be required to take a minimum of 35 hours of course work which will include AGSC 5350 Independent Study of Contemporary Issues and Problems.
Comprehensive Examination: Non-Thesis M.S. Program
Upon completion of AGSC 5350 and during the semester of graduation, students choosing the non-thesis option must take a comprehensive written and oral examination administered by the student's advisory committee and other faculty members representing appropriate subject matter areas. The student's major advisor will serve as chairperson of the committee conducting the examination.
If a student fails the comprehensive examination, one retake will be allowed. Should the student again fail, a third and final examination may be taken upon completion of additional course work (minimum of 6 hours) to be selected by the student's advisory committee.
webpage contact:


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|Let them know what you think!
The list can be found here.
Be sure to send a copy to the Minister of Defence; Peter MacKay at firstname.lastname@example.com as well as Rona Ambrose, the Minister of Public Works and Government Services at firstname.lastname@example.com. It would also be a good idea to cc: Jack Harris, the defence critic for the opposition NDP at email@example.com, the Liberal defence critic John McKay at firstname.lastname@example.com, and the Bloc Quebecois' defence critic Jean-François Fortin at firstname.lastname@example.com.
Also, take place in discussions about the F-35 and Canada's fighter purchase, whether it be with friends, family, social media, or writing a letter to your local paper. Let your voice be heard!
|How to be heard in the 21st century.
If you think I'm full of it, or wish to contribute anything to this blog, please contact me at email@example.com . I work a full time job and I'm a full-time parent, so don't expect a reply right away, but I will listen and try to reply!


text: ETNA GREEN - Leon Jay Miller, 1 month, died Friday in Memorial Hospital, South Bend, of natural causes. Survivors include his parents, Carolyn and Ernest J. Miller of Etna Green. Services will be at 1:30 p.m. today in the Jake Beechy residence, 8611 W. County Road 750 North, Etna Green. There will be no visitation. Thompson-Lengacher & Yoder Funeral Home, Nappanee, is handling arrangements.


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Image via Tumblr
Staying positive for finals week. I have a ton of studying and writing to do but I'm so close to the end and I can't wait to be done and on my way to Sweden. I'm going to post next week when I have more time and a clear head. Bare with me, I'll be back blogging soon!


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Mon, 26 March 2012
Tales from Hollywood. Bunny and Coco crash the premiere for American Reunion, search for alcohol on Ashton Kutcher's Two and a Half Men trailer, discuss background work, steal drinks at a bar, and can't sleep thanks to a man sleeping on a sofa outside their window.
Direct download: Hollywood_Friends_and_Neighbors_1.m4a
Category:general -- posted at: 7:06pm CST


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About the Author
Andy Waldock, owner of the brokerage firm Commodity & Derivative Advisors and the subscription service COTSignals.com, is a third generation commodity trader with over 25 years of experience on all of the main U.S. exchanges. Andy stays abreast of modern programming developments due to the trading programs he employs for his own account and managed money. He can be reached at www.andywaldock.com.
Silver holding huge commercial short
By Andy Waldock | May 12, 2017
Gold market reaching an extreme tipping point
By Andy Waldock | July 8, 2016
Gold is going to move
By Pete Thomas, Andy Waldock | November 25, 2015
Copper continues decline
By Andy Waldock | September 18, 2015
Gold decline nearing exhaustion
By Andy Waldock | August 7, 2015


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getting off to a late start hasn't helped much either. we had a cool and wet spring that caused us to put the plants in the bed later than we wanted but it also looks as if a couple of those hybrids we planted might make it and produce a few fruits for us. meanwhile, my tomato sandwich obsessed husband has had to satisfy his yen for white bread slathered with thick slabs of tomato and mayonnaise by purchasing tomatoes at the farmers market and i have had to cancel my plans to stand in the garden and stuff my face with cherry tomatoes still warm from the morning sun...
decent tomatoes can be had if you are willing to pay for them and pay you will! i found some kentucky heirloom tomatoes at my local supermarket for $4.99 per pound and while pricey, they had nice flavor and made it possible to bake this pie. this recipe isn't totally original but i did make some changes to it to punch up the flavor.
a red and yellow striped heirloom tomato from the supermarket. it not only looked like it was home grown, it tasted like it too. a little sweet and not very acidic, these are one of the varieties that will have you cutting it into wedges and eating it as if it were a peach.
tomato pie with caramelized onions
and fontina cheese
adapted from simplyrecipes.com
serves 6-8
1 (9") pie shell-home made or purchased and partially baked
2-3 large or 3-4 medium sized ripe tomatoes
2-3 tablespoons bacon fat (or olive oil)
1 large onion, sliced
1 tablespoon chopped garlic
1/3 cup fresh herbs-measure them first then chop them
salt & fresh cracked pepper
3/4 cup mayonnaise
1 1/2 cup freshly grated fontina cheese
1/2 cup grated parmesan cheese
preheat the oven to 300 and prebake the pie shell using the instructions to pie #29 but do not bake it completely since it will be returning to the oven(partially baking the pie shell-it should just barely have color and the bottom crust will no longer appear shiny when you lift out the weights). turn the oven up to 350. cut the tomatoes in half and squeeze out as much of the juice and seeds as you can. dice them into bite size pieces, place them in a strainer which is set over a bowl and place a weight on the tomatoes-you want to remove the juice without pureeing the tomatoes so do not use a heavy weight, just one that causes enough pressure to remove the juice. while the tomatoes drain, heat the bacon fat in a skillet over medium heat and saute the onions. as they begin to color, stir them to allow even caramelizing. add the garlic and the herbs once the onions have caramelized and saute them for a minute or two. remove the onion mixture from the heat and place it in a mixing bowl. measure out 3 cups of tomatoes and add them to the onions. toss them to combine them, season with the salt and pepper and then scrape the filling into the partially baked pie shell. in a clean bowl, combine the mayonnaise and the cheeses to form a thick topping. carefully spread the topping over the surface of the filling. bake until golden brown on top, about 45-50 minutes.
and as always, if you bake one, photograph it and send it to me, i will post it here! email@example.com.


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Mel Miller
I graduated from the Art Institute of Chicago. My love of Art History created a desire to see the art I had studied and led me on many trips that focused on experiencing the places I visited through the arts. My world travels are represented in many of my pieces. I work in acrylic, pen and ink, pencil, watercolors and oils.
for prices and information contact:
(505) 897-2132


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Best Super Foods To Help Recharge Your Health This Fall
With the return of pumpkin-spice-who-knows-what lattes, desserts, and more, our light and healthy summer eating habits can easily spiral out of control this fall.
Our favorite seasonal drinks, treats, and comfort foods can make it tempting to keep going back form more (you know… just a second slice of pie or maybe just one more pumpkin spice latte to help get us through the day).
With a little effort, autumn's best super foods can help us stay true to our healthy eating efforts throughout the upcoming cold-weather months.
10 Seasonal Super Foods You Won't Want To Miss
Don't let the upcoming windy weather and end-of-summer sniffles keep you cuddled up with a big bowl of your favorite carb-loaded comfort food.
Autumn's best super foods can help satisfy your cravings while making you feel rejuvenated.
1. Pumpkin
The real power behind their bright orange hue is beta-carotene, a provitamin that is converted to vitamin A in the body. Known for its immune-boosting powers, beta-carotene is essential for eye health and has also been linked to preventing coronary heart disease. What's even better- there's no need to choose fresh to get the benefits of pumpkin. One cup of canned pumpkin contains seven grams of fiber and three grams of protein- even more than the fresh stuff, and contains only 80 calories and one gram of fat.
2. Squash
Butternut squash is inevitably one of the most popular fall and winter veggies. This nutritious root vegetable can be used in multiple ways to enhance your plant-based dishes. It's also one of the most nutrient-dense vegetables you can choose, and one of the best foods to eat to protect your body against cancer. It's packed with carotenoids, known as beta-carotene, which your body naturally converts to Vitamin A.
3. Apples
Sweet or tart, apples are satisfying eaten raw or baked into a delicious dish. Just be sure to eat the skin—it contains heart-healthy flavonoids and they are loaded with antioxidants. Just one serving gives you 4 grams of dietary fiber.
4. Brussels sprouts
The health benefits of Brussels sprouts are so impressive that you'd think this hearty cruciferous vegetable shows up near the top of every 'super food list'. Research shows that Brussels sprouts contain more glucosinolates than any other common crucifer, more vitamin C than oranges, and almost twice as much vitamin K as red cabbage
5. Kale
Curly kale is a nutritional powerhouse packed with antioxidants such as vitamin C, beta-carotene, kaempferol and quercetin. As a result of its high antioxidant content, kale is one of the vegetables with the highest ORAC rating (Oxygen Radical Absorbance Capacity). Only a handful of vegetables including raw garlic, red cabbage, sweet potatoes, savoy cabbage, beet greens and arugula – have been reported to have a higher ORAC rating than kale.
6. Sweet potatoes
Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits. These tubers are also good sources of the anti-inflammatory nutrients, vitamins A and C, making them an excellent food choice for those suffering from arthritis or asthma
7. Cranberries
We know cranberry sauce as a staple at the holidays, but cranberries are a super food that you should enjoy all year round. Cranberries have vitamin C and fiber, and are only 45 calories per cup. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable--including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries. One cup of whole cranberries has 8,983 total antioxidant capacity. Only blueberries can top that: Wild varieties have 13,427; cultivated blueberries have 9,019.
8. Pomegranates
Pomegranates contain strong antioxidants and properties that can help prevent fatty deposits from building up around our arteries. This buildup may lead to heart attacks and other heart problems. As more and more people are looking to sip on super foods rather than sugary sodas, pomegranates (both in their natural and juice forms) have become increasingly popular
9. Leeks
Leeks, which are stalks from an onion-like plant in the allium family of vegetables, are full of flavonoid antioxidants, minerals and vitamins. A one-cup serving will provide a hefty dose of vitamin K, manganese, vitamin B6, iron, folate and vitamin C.
10. Parsnips
Come from the same family as the turnip, but they're not as harsh in flavor. The fall vegetable is a great source of vitamin C, folate, and manganese, which can help boost your mood once the weather gets chilly and dark.


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Oh the joy of a good ensemble cast. It always feels to me like they're trying to re-create St. Elmo's Fire or Diner or something when they get all these great, compelling actors onto the same set. Or, in this case, Parenthood. But not Parenthood. The idea is, essentially, throw a bunch of interesting people into the same room and something interesting will happen. The issue is, it tends to always be the same something. The same family drama, the same tension, the same feel of a group of people who may be terrific actors and really swell in their own right, but because of the crowded tableau, often times don't have enough to do on their own. That said, this is really Bateman's movie. It's his vehicle.
The amazing thing is that in an ensemble this rich that they couldn't find more than one Jewish actor (Stoll) to play a Jew in a family full of Jews. This is Hollywood, people! And this is a family returning to their ancestral home after the death of their father to sit Shiva. Ok, maybe they're only half-Jews with Jane Fonda as a mother, but they're all sitting there wearing yarmulkes like it ain't no thing. Cultural sensitivities aside, the old bringing-the-family-together-for-a-funeral (or wedding) thing is a dramedy trope older than the sun. The five siblings scattered to their own lives brought back to interact under one roof like they were kids again is a plot tread and retread. Even the characters within that dynamic feel like the exact ones we've seen before in a multitude of movies, not the least if which was the aforementioned Parenthood. You have the loyal son and the responsible one who seems to have it together, but doesn't. The irresponsible youngest with wanderlust and the one who's come home to rediscover her lost love. In fact, this is like the middle-road movie between Parenthood and what I remember of that movie Beautiful Girls. And even a little family drama from Rachel Getting Married.