

CONFIGS().forEach(({ lib, rpc, setup, protocol }) => {
  const Tezos = lib;
  const hangzhounetOrHigher = (protocol === Protocols.PtHangz2 || protocol === Protocols.ProtoALpha)? test : test.skip;

  describe(`Register global constants using: ${rpc}`, () => {
    const randomAnnots = () => crypto.randomBytes(3).toString('hex');
    let annots = randomAnnots();

    beforeEach(async (done) => {
      await setup(true);
      done();
    });

    hangzhounetOrHigher('Register a Micheline expression to the global table of constants', async (done) => {
      // We use a randomized annots in the Micheline expression because an expression can only be registered once.
      const op = await Tezos.contract.registerGlobalConstant({
        value: {
          prim: 'list',
          args: [{ prim: 'nat' }],
          annots: [`%${annots}`]
        },
        fee: 500,
        storageLimit: 90,
        gasLimit: 1400
      });
      await op.confirmation();
      expect(op.hash).toBeDefined();
      expect(op.fee).toEqual(500);
      expect(op.storageLimit).toEqual(90);
      expect(op.gasLimit).toEqual(1400);
      expect(op.includedInBlock).toBeLessThan(Number.POSITIVE_INFINITY);
      expect(op.status).toEqual('applied');

      done();
    });

    hangzhounetOrHigher(
      'Register a Micheline expression to the global table of constants with auto-estimation of the fee, storage limit and gas limit',
      async (done) => {
        const op = await Tezos.contract.registerGlobalConstant({
          value: {
            prim: 'list',
            args: [{ prim: 'nat' }],
            annots: [`%${randomAnnots()}`]
          }
        });
        await op.confirmation();
        expect(op.hash).toBeDefined();
        expect(op.includedInBlock).toBeLessThan(Number.POSITIVE_INFINITY);
        expect(op.status).toEqual('applied');

        done();
      }
    );

  });
});
Dr. Hewitt has an extensive background and work history in the field of intellectual and developmental disabilities and has worked in various positions over the past 28 years to improve community inclusion and quality of for children and adults with disabilities and their families. She is the Director of the Research and Training Center on Community Living at the University of Minnesota, Institute on Community Integration and the Associate Director for the MN LEND. She directs several federal and state research, evaluation and demonstration projects in the area of community services for children and adults with intellectual and developmental disabilities. She currently has research projects that focus on community living, direct support workforce development, and positive behavior support. She is also a founder of the College of Direct Support a national training curriculum development project that currently delivers training to 280,000+ direct support professionals each day throughout the United States and has delivered over 4 million completed hours of training to these Direct Support Professionals.
Dr. Hewitt is a national leader in the area of community supports to individuals with intellectual and developmental disabilities and the direct support workforce. She was a founder of the National Alliance for Direct Support Professionals and has been instrumental in the development of the NADSP national credentialing and accreditation program. Dr. Hewitt has authored and co-authored many curriculum, journal articles and manuscripts. She is a managing editor of Frontline Initiative a national newsletter for DSPs; a contributing editor for LINKS a newsletter of ANCOR and guest editor of Intellectual and Developmental Disabilities a journal of the AAIDD. She is currently a Board member for the national American Association on Intellectual and Developmental Disabilities, the national Association of University Centers on Disabilities, Arc Minnesota, and Arc Greater Twin Cities.Senator Dino Melaye has congratulated Nigerians especially the Christian faithful on the occasion of this year’s Easter celebrations, urging them to imbibe the virtues of love and sacrifice as exemplified by Jesus Christ.
Melaye said there was no better time than now to show love and sacrifice as the whole world is plagued with coronavirus pandemic in order to restore healing and peace.
He also saluted Nigerians for their resilience and patience in the face of COVID-19 pandemic and the attendant restriction of movements in some parts of the country, saying it’s for a matter of time, hence their further cooperation and obedience were needed.
This is even as he called on the Federal Government and its relevant agencies including affected state governments, to ensure even and fair distribution of palliatives to Nigerians in their domains in order to cushion the economic effects of the stay-at-home order and as well achieve compliance.
“As Nigerians and Christians, we are to imbibe the virtues of our Lord Jesus Christ. He exemplified love and sacrifice in order for us to be saved. This year’s Easter provide another opportunity for us to reflect on these virtues.
“At this critical time of our national life and with the happenings around the world, there is no better time to be Christ-like than now. This will restore healing and peace to the world.
“I commend Nigerians for their resilience and patience in the whole of these COVID-19 lockdown and inconveniences. It’s for a period of time. Therefore, they should continue to cooperate with government at all levels and obey the rules spelt out by the authorities.
“However, Nigerians should not be taken for granted. The Federal and State governments should do the needful in the affected areas by providing them with necessary palliatives without political or regional consideration in order to cushion the effects of the COVID-19 lockdown,” Melaye said.Michel Dozois is pinning the success of his two-year old company on the dubious thrills of watching ice melt.
When courting new clients, Dozois, the owner of Los Angeles's Névé Luxury Ice Company, sits them down for a simple experiment. He fills two Old Fashioned glasses with ice—the first with conventional cubes, the second with his company's "ice rock," a single large cube, which takes up about 50 percent of the glass—and tops them with a dram of good whisky (his spirit of choice is Laphroig). Dozois then asks the potential clients to sit back and wait, allowing nature to take its course.
About every seven minutes, he asks the client to take a sip—first of the conventional drink where the ice is rapidly melting, then of the drink made with the sturdy opaque brick of Névé ice. The second shows minimal dilution; it's essentially whisky served neat, but much, much colder.
But Dozois's pitch isn't only about taste. He insists that less dilution also benefits a bar's bottom-line. "If your body can take this much fluid," explains Dozois, gesturing to several glasses, "How much of that do you want to be water? If it dilutes less, it will take you less time to drink what's in the glass, and the bar will make more sales."
Gourmet ice, often heavily filtered and hand-cut to guarantee the optimal amount of dilution, has officially become part of cocktail culture. Sasha Petraske, who in 2000 reinvigorated the New York bar scene with his speakeasy Milk & Honey, is considered by many to be the father of designer ice in the U.S. Since then, bars around the country, from Bar Agricole in San Francisco to Philadelphia's Franklin Mortgage Investment Company, have followed suit, creating cocktails that feature market-fresh ingredients, small-batch bitters, and large blocks of beautiful ice.
For Dozois, who honed his mixology skills behind some of L.A.'s most respected bars, like Seven Grand, Church and State, and Comme Ça, the ice bug hit while he was doing a guest bartending event in Chicago in 2008. Although he was using recipes he'd made many times before, in this new setting, suddenly none were quite right. "My cocktails sucked. I'm pissed," he recalls. "The ingredients were almost the same. The recipes, I know, I had them. They were great. That's the moment where you're like dude, what am I doing wrong? And you're flipping out."
 That's what that is.  Every one of them."
Shortly after his ice awakening, Dozois began tending bar at Comme Ça, David Myers's acclaimed French brasserie in West Hollywood, where the ice zeitgeist had also struck, meaning that part of the bar staff's daily routine was breaking down large blocks of ice into perfectly formed cubes. "We got into hand-cut stuff," recalls Dozois, "and it was pretty crazy. But it took the bartenders like three hours a day to cut ice for one night, which I realized was bringing down my hourly pay."
Entrepreneurial inspiration struck—Dozois decided that there must be a more efficient, cost-effective method for creating the kind of hand-crafted ice that bars like Comme Ça craved, and he began studying up. He read about Japanese methods for cutting ice to preserve clarity