text:
E-Gov a Bridge Across Agencies

WASHINGTON (07/12/2000) - The next step in electronic government is to integrate services across agency lines, governors and industry professionals agreed Monday at the annual National Governor's Association conference in State College, Pa.

Government cannot simply focus on how it presents services to its constituents; it must change the way it delivers the services entirely, members of the Information Technology Task Force said.

"If you don't transform how you deliver services," Wyoming Gov. Jim Geringer said, "it doesn't matter if you automate it."

Daniel Brophy, senior vice president for marketing and business development at Lockheed Martin Corp., said government is "coming to the end of the road" where citizens will be appeased simply by having a nice presentation and no true change in results.

"The challenge to governors is to look at the back room. It's not just the storefront anymore," he said.

Jane Wiseman, of Arthur Andersen LLP, said governments need to do two things to succeed: Empower citizens with self-service functions so they can solve many of the problems they face by themselves; and demonstrate leadership, beginning at the governor and chief information officer level.

By giving citizens the power to help themselves, Wiseman said, government can focus on more complicated problems.

North Dakota Gov. Edward Schafer went one step further. He said states must work with each other so that e-government services are shared across state lines.

Connecticut Gov. John Rowland said states should get out of the information technology business entirely, outsourcing most of the work.

"We're great at plowing snow, educating kids and keeping people in jail," Rowland said, but IT is "not our business and it will take forever to do it well. Time is the enemy, and government is never going to get there quick enough."

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Campagnolo Record Front Road Hub

£89.99 £0.00

The Record hubs have been substantially redesigned to exalt the qualities which made the previous ones famous and appreciated all over the world. The oversize body design has been accentuated, some parts have been lightened and the freewheel body is made entirely of light alloy. The highly appreciated adjustable 15-ball bearings have remained unchanged and the ceramic ball kit is available as an option. The quick releases have been redesigned completely; they are now lighter and their operation is based on a symmetrical fulcrum lever. An evolutionary refinement to offer more demanding users the ne plus ultra for performance and reliability.

  • 32 holes
  • Light alloy oversize axle and body
  • Adjustable bearings
  • Quick-release with aluminium lock nuts
  • O.L.D. 100 mm
  • Symmetric Action lever on the release

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software: Nutch 1.6 (CC)
isPartOf: CC-MAIN-2018-09
operator: Common Crawl Admin
description: Wide crawl of the web for February 2018
publisher: Common Crawl
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text:
Marketing & Brand Strategy Topics
Managing for a Carbon-Concerned Future
A Decision-Making Framework

Greenhouse gases are big news, and not only for environmentalists. Concern about both the economic and environmental impact of greenhouse gases is making carbon emissions an important issue for most U.S. companies. Carbon management poses both risks – regulatory, business, and reputational – and opportunities – cost savings, reputation enhancement, and market potential for new products and energy sources. Deciding to engage in carbon management involves consideration of risk assessment, stakeholders (both customers and employees), policy, and overall competition. Companies should then evaluate potential tools and protocols. Ongoing carbon management requires strategic communication and continual modification.

Research Report (67 pgs)
Members: Sign in to see your special price (it may be complimentary!)
Non-Members: $695.00


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https://www.contemporaryfurniturewarehouse.comContemporary Furniture Warehouse https://cdn.shopify.com/s/files/1/0157/4684/t/75/assets/logo-1.png
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  • Chair Lounger
  • Dimensions: 36" L x 27" W x 24" H
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Add style and functionality to your living room, family room or outdoor patio with the Majestic Home Goods Citrus Blooms Bean Bag Chair Lounger. Woven from outdoor treated polyester with up to 1000 hours of U.V. protection, and filled with up to 50% recycled polystyrene beads, these loungers are durable and eco-friendly. Spot clean slipcover with mild detergent and hang dry. Do not wash insert..
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Meatless Monday: Chocolate For Dinner

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.
By: Michelle Buffardi
Bobby Flay's Poached Eggs in Mole Sauce With Creamy Green Rice

Valentine's Day is tomorrow but since February is basically a month-long excuse to eat a whole bunch of chocolate, don't wait till tomorrow to indulge. If you haven't already been eating chocolate daily, start today, and have some for dinner. Now, don't go all crazy and eat cake for dinner; there are plenty of savory recipes that call for cocoa, like Chocolate Pasta and mole sauce.

Mole is a dark, rich, traditional Mexican sauce (mole means "concoction" in the Aztec dialect Nahuatl); it varies in color and flavor based on the recipe or what the cook has in their kitchen, but it's generally made with onion, garlic, chilies, ground seeds (like sesame or pepian) and a bit of bitter chocolate. The chocolate adds depth to the sauce without over sweetness, since unsweetened or Mexican chocolate is used. Mole sauce is usually served with chicken, so you won't find too many vegetarian mole dishes at Mexican restaurants. But just like tomato sauce isn't just for meatballs, mole isn't just for chicken. Make it at home and serve it over nachos, slathered on top of spinach or black bean enchiladas, or with poached eggs and creamy rice, like in Bobby Flay's Poached Eggs in Mole With Creamy Green Rice. Bobby serves his meatless mole dish for brunch in an episode of Brunch@Bobby's dedicated to chocolate, but this savory dish would make a great dinner, as well.

Poached Eggs in Mole With Creamy Green Rice

Makes: 4 servings

1/2 cup slivered raw almonds
2 tablespoons canola oil
3 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
1 cup pureed plum tomatoes
Scant 1/2 cup pureed chipotle in adobo
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
1/2 teaspoon ground chile de arbol
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup chopped fresh mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup

1 1/2 cups chicken stock, warmed (substitute vegetable stock to keep it meatless)

1 ounce semisweet or bittersweet chocolate, finely chopped
Kosher salt and freshly ground black pepper
4 large eggs
To Serve:
Creamy Green Rice, recipe follows
1/4 pound Cotija cheese, grated
1/4 pound queso fresco, grated
Fresh cilantro leaves
Creamy Green Rice:
1 1/2 cups heavy cream
1 1/2 cups long grain white rice
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
3 green onions, thinly sliced
2 roasted poblano chiles, finely diced

Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.

Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.

Preheat the oven to 350 degrees F.

Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes.

Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.

Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half.

While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.

Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.

More Chocolate-For-Dinner Recipes:

And in case you want some vegetables along with your chocolate, try this heart-shaped beet salad recipe that the good people at Meatless Monday are sharing for Valentine's Day.

Here's the all-important question: When you serve chocolate for dinner, what should you serve for dessert?
Keep Reading

Next Up

Easy Gift Idea: Chocolate-Covered Toffee

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the toffee balances out the sweetness.

Valentine's Day Four-Ingredient Dessert

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Sifted: Sweet and Salty Desserts + More Delicious Bits

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Meatless Monday: Panzanella

David Rocco's panzanella, a Tuscan tomato and bread salad, is so satisfying, you won't miss the meat at all on this Meatless Monday.

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There's Still Time to Make Ice Cream by Kicking a Ball Around

Summer is about to give us its final, humid embrace. Just because we are approaching fall doesn't mean we will stop eating ice cream, however. Ice cream is to be screamed for throughout the year in equal measure. Case in point? Here's an ice cream maker that doubles as a kickball.

The appropriately named Kickball Ice Cream Maker is exactly what it purports to be. You make ice cream by filling the ball up with ingredients and then kicking it around for a while. A pint of ice cream takes twenty minutes of playtime to finish, upon which you'll have an easy, creamy way to replace all of those calories you unfortunately burned while exercising. It's a win/win.

If you are the type of person who loves ice cream, but hates pushing buttons, you can get one of these for your volleyball court/dessert shack by ponying up $35.

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These beet chips are a labor of love. They take a while to make and require many batches, so be prepared. They are a delicious, healthy snack for your family. My girls love them and so do I! I also found these work best in a convection oven, they cook faster and if you've got one go for it, it will be a better chip.
Guacamole and Baked Beet Chips
2 hr 10 min
40 min
8 to 12 servings
2 hr 10 min
40 min
8 to 12 servings

Beet Chips:
  • 6 to 8 medium to large red beets
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Salt
  • 4 ripe medium haas avocados
  • 1/4 cup coarsely chopped fresh cilantro, from 1/2 bunch
  • 2 limes, juiced (about 1/4 cup juice)
  • 1 small tomato, diced small
  • 1/4 red onion, diced small (about 1/3 cup)
  • Sea salt and freshly ground black pepper
  • Olive oil

For the beet chips: Preheat the oven to 300 degrees F, or preheat a convection oven to 400 degrees F.

Rinse and scrub the outsides of the beets. Carefully slice the beets into 1/16-inch-thick rounds using a mandolin slicer. Place in a large bowl and drizzle the olive oil over, turning to coat evenly. Lay out a single layer of beet slices on 2 baking sheets and sprinkle with freshly cracked pepper (don't add the salt at this point, as it will make the chips less crisp).

Bake for 30 to 45 minutes for a regular oven, rotating the sheets from top to bottom halfway through. Bake for 12 to 15 minutes for a convection oven, rotating halfway through. The beets will be darkened around the edges and be mostly crisp; they will firm up a little bit more once cooled. Let the chips cool, and then transfer to a bowl. Repeat with the remaining beet slices. When they are all cooked, toss with salt to taste.

For the guacamole: Mash the avocados with a fork or potato masher in a large bowl until slightly chunky. Stir in the cilantro, lime juice, tomatoes and onions. Season the guacamole with salt and pepper and garnish with olive oil.

Serve a mound of guacamole in a bowl. Serve with the beet chips.

Cook's Note

Beet slices will shrink by almost half once baked. Use the largest beets that will fit on your mandolin slicer. Cilantro can be a polarizer - either you love it or you hate it. For less cilantro punch, feel free to leave it out, or just top at the end as garnish instead of mixing it in.

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Spicy Guacamole

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Twice Baked Potatoes

Recipe courtesy of Kelsey Nixon

Baked Kale

Recipe courtesy of Cooking Channel

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Roasted Beet Salad

Recipe courtesy of Tia Mowry

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Recipe courtesy of Matt Armendariz
Fig and Blue Cheese Flatbread
2 flatbreads
2 flatbreads

  • 1 pint fresh figs, sliced or cut into quarters
  • 1 small red onion, sliced and carmelized
  • 4 ounces blue cheese, crumbled
  • A few slices of prosciutto
  • Fresh oregano
  • 1 pound pizza dough
  • Extra virgin olive oil
  • A little bit of cornmeal

Preheat your oven to 500 and for best results use a pizza stone. Make sure your pizza stone warms up in the heated oven for at least 10-15 minutes.

If using store-bought, let the pizza dough come to room temperature for 20-40 minutes.

Divide the dough into two pieces and place on a lightly floured counter and cover with a cloth. Let the dough rest for another 20 to 40 minutes.

Shape the dough into ovals, cover and let rest another 10 to 20 minutes.

Roll or press the dough into its final shape, using a fork to dock the pizza dough. Brush with olive oil, sprinkle cornmeal on a pizza peel and place the pizza onto the peel.

Transfer to the oven and bake 4-6 minutes until firm and just until it begins to brown on the edges.

Remove the pizza from the oven and top with the carmelized onions (they can be made ahead), figs, and cheese. Give a light drizzle of olive oil and finish in the oven for another 6-8 minutes or until crisp with a rich brown crust.

Remove from oven and tear prosciutto and oregano over the pizza. Serve warm.

Cook's Note

You can use a favorite pizza dough recipe or even a pre-made dough. I have better success when using an extremely hot oven and a pizza stone and peel, they're worth having on hand.

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Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Buffalo Wings with Blue Cheese Dipping Sauce

Recipe courtesy of Kelsey Nixon

Chips with Blue Cheese Fondue

Recipe courtesy of Michael Symon

Filet Mignon Goat Cheese and Pancetta

Recipe courtesy of Bobby Deen

Grilled Mushroom Flatbread

Recipe courtesy of Tia Mowry

Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli

Recipe courtesy of Kelsey Nixon

Prosciutto-Wrapped Figs

Recipe courtesy of Food Network

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Prepare basic bread dough recipe using semolina flour. I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
Recipe courtesy of Mario Batali
55 min
25 min
5 min
25 min
4 servings

  • 1/2 basic bread dough, recipe follows
  • Sea salt and freshly ground black pepper
  • 2 tablespoons plus 4 tablespoons extra-virgin olive oil
  • 1 pound broccoli, broken into 1-inch florets, stems sliced 1/4-inch thick
  • Freshly grated nutmeg
  • 1 pound fresh ricotta
Basic Bread Dough:
  • 1/4 cup light red wine or white wine
  • 3/4 cup warm water
  • 1 package yeast
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups semolina flour

Preheat oven and baking tile to 500 degrees F.

Split dough into 2 pieces, 1 slightly larger than the other, and roll out into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt. Place the larger dough round on the paddle spread with coarse sea salt.

In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat. Add the broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool. Season with several gratings of fresh nutmeg and salt and pepper.

Smear the large dough round with 2 tablespoons extra-virgin olive oil. Spread ricotta over the dough and smear within 1-inch of the edge all around. Place the broccoli pieces on top of the ricotta, and drizzle with the remaining olive oil and breadcrumbs. Place the second dough round on top and press down on the edges to seal. Poke holes in the top layer. Drizzle lightly with water and some oil and bake until golden brown, 20 to 25 minutes. Let rest 5 minutes before serving.

Basic Bread Dough:

Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.

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Pizza Pizzas

Recipe courtesy of Alton Brown

Pizza Dough

Recipe courtesy of David Rocco

Laura's Basic Pizza Dough

Recipe courtesy of Laura Vitale

Pizza Dough

Recipe courtesy of Debi Mazar and Gabriele Corcos

Margherita Pizza

Recipe courtesy of Debi Mazar and Gabriele Corcos

Stuffed Pizza

Recipe courtesy of Cooking Channel

Mini Pizzas

Recipe courtesy of Laura Vitale

Buddy's Cheese Pizza

Recipe courtesy of Buddy's Pizza

Laura's Margherita Pizza

Recipe courtesy of Laura Vitale

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These savory meat-stuffed mashed potato balls are a great way to use up leftover mashed potatoes, although you can certainly start from scratch as this recipe does. Serve these as a snack, appetizer or a nice lunch alongside a salad.
Recipe courtesy of Marite Acosta
Picadillo-Stuffed Potatoes (Papas Rellenas)
2 hr 15 min
20 min
1 hr
55 min
6 servings
2 hr 15 min
20 min
1 hr
55 min
6 servings

  • 1 tablespoon canola oil
  • 8 ounces ground beef
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, finely chopped
  • 1 small onion, finely diced
  • 1/2 medium green bell pepper, finely diced
  • 1/4 cup dry white wine
  • 1/2 cup tomato sauce
  • 1/4 cup raisins
  • 7 small pimiento-stuffed green olives, sliced
  • 2 teaspoons capers
  • 1 bay leaf
  • 2 pounds russet potatoes, peeled and diced
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 3/4 cup cracker meal
  • Vegetable oil, for frying

Special equipment: a ricer or food mill and a deep-frying thermometer

For the picadillo: Heat the oil in a large saute pan over medium-high heat. Sprinkle the beef with salt and pepper and cook, stirring to break it up into small pieces, until browned and cooked through, about 3 minutes. Remove to a bowl using a slotted spoon and set aside, allowing the fat to remain in the pan. Add the cumin, garlic, onions and bell peppers and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan along with the white wine, and cook until the wine is reduced by half, about 2 minutes. Add the tomato sauce, raisins, olives, capers and bay leaf and continue to cook until all of the flavors have come together and the liquid is mostly absorbed, about 10 minutes. Add additional salt and pepper to taste and set aside to cool. Once cooled, drain off any excess liquid.

For the potatoes: Place the potatoes in a large pan of cold salted water over medium-high heat. Bring the water to a boil, reduce the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and put them back in the same pan over low heat, shaking the pan to dry the potatoes, about 2 minutes. Pass through a ricer or a food mill (or mash thoroughly with a large fork) and stir in the butter and cream. Season with salt and pepper and set aside to cool.

To assemble the papas rellenas: Roll 2/3 cup of the mashed potatoes into a ball. Create a well with your thumb and fill it with 2 tablespoons of picadillo filling; completely enclose the filling with some of the mashed potatoes, reforming the ball. Set on a large plate. Continue with the rest of the potatoes and picadillo filling.

Place the flour, egg and cracker meal each in a separate shallow bowl. Roll the balls first in the flour, shaking off any excess, then in the egg and then in the cracker meal. Set the balls on a large plate, cover and refrigerate for at least 1 hour or up to overnight.

Pour 3 to 4 inches of vegetable oil into a heavy-bottomed pan or Dutch oven and place over medium-high heat. Heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the stuffed potatoes in batches, taking care not to overcrowd the pan and turning the balls to brown evenly, until lightly browned, 1 to 2 minutes. (You know you have cooked them too long if the coating starts to crack.) Remove to a paper-towel-lined plate using a slotted spoon. Repeat with the remaining balls, making sure the oil comes back to 375 degrees F between each batch.

Arrange on a platter and serve while still hot.

Cook's Note

This makes more than enough picadillo to fill the papas rellenas. The leftovers can be used to make empanadas, served over rice or frozen for your next batch of papas rellenas.

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Recipe courtesy of Justine Simmons

Mashed Sweet Potatoes

Recipe courtesy of Patti LaBelle

Funeral Potatoes (Utah Potato Casserole)

Recipe courtesy of Young Sun Huh

Loaded Baby Potatoes

Recipe courtesy of Tiffani Thiessen

Roasted Sweet Potatoes

Recipe courtesy of Ching-He Huang

Boiled Parslied Potatoes

Recipe courtesy of Laura Calder

Candied Sweet Potatoes

Recipe courtesy of Cooking Channel

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text:
Season 1, Episode 8

Week of Comfort

Imagine eating the food you crave every day for five days straight ... without spending five straight nights cooking it! Rachael makes five storable comfort food classics that you can put together in a single day. The Ultimate Linguini and Clam Sauce; Knocks and Beans Supreme; Baked Ziti With Spinach and Veal; Vegetable and Dumpling Soup; On Top Of Ole Smoky, All Covered With Cheese: Spaghetti and Meatballs
See Tune-In Times

Recipes From This Episode

On Top of Ole Smoky, All Covered with Cheese: Spaghetti and Meatballs

Baked Ziti with Spinach and Veal

Knocks and Beans Supreme

Vegetable and Dumpling Soup

The Ultimate Linguine with Clam Sauce

Previous Episode

Something for Everyone

Next Episode

Take the Slow Road

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The Pressure Cooker Recipe Book

Author(s): Suzanne Gibbs

Pressure Cookers

Pressure cookers allow us to cook quickly, cheaply and efficiently, shortening cooking time by up to 70 per cent and enabling the use of cheaper ingredients. Here consummate home cook and magazine editor Suzanne Gibbs selects more than 80 of her favourite pressure-cooker recipes, and describes the process from beginning to end. Learn how to cook an osso bucco in 25 minutes, a chicken tagine in 15 minutes and a delicious bread and butter pudding in 20 minutes. Packed with information on practicalities such as choosing, using and cleaning your cooker, and fully illustrated with beautiful photography.

Available Stock:

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Product Information

Food writer Suzanne Gibbs' reputation has evolved over 30 years since graduating from the Cordon Bleu School of Cookery, London. Books she has authored or co-authored have sold in excess of 500,000 copies. Following in the footsteps of her mother, Margaret Fulton, she is keen to ensure family meals are healthy and diverse. She is currently Food Director of the newly launched BBC Good Food Australia magazine. A note from the editor: What a great way to cook - you'll be amazed at how quickly a pressure cooker can produce melt-in-the-mouth, delicious meals. This broad selection of recipes will see you through quick weeknight meals, dinner parties and hearty weekend feasts.

General Fields

  • : 9780670073184
  • : Penguin Books Australia
  • : Viking Australia
  • : January 2009
  • : 254mm X 230mm X 13mm
  • : Australia
  • : books

Special Fields

  • : 192
  • : col. ill
  • : Suzanne Gibbs
  • : Paperback
  • : 1
  • : 641.587


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Flexible Terminal & Software Solutions

Our easy-to-use equipment and software meets the latest industry security standards—and suits your various environments and needs, too. Check out what’s available:

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David Hughes Counsellor

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5 based on 1 review(s).

I’m an experienced Counselling Professional based in Salford and Central Manchester who can help shape your perspective into a healthy and productive one. Whether it’s your career, your relationships, or anything else that’s important to you, I’ll help you develop the habits and skills to effectively deal with the challenges and emotional moments you may encounter in life.

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Download crack or serial for

System Mechanic Professional v5.0b by LUCiD

Sometimes antivirus software provides false results over keygen downloads. That`s all because cracks, patches and keygens sometimes modify your system files. In 99.9% of cases cracks and keygens are absolutely safe. Nevertheless you must take a look AV report below and decide for yourself whether to proceed to download or not.

Filesize is 59338 bytes
SHA1 for this file is 2085df17a87859c84c3357e119a4e2b34d3df980
MD5 for the prepared file e4bb1973ac5e05d7d09241cc4b5f18d4
The file was first seen being distributed at 2012-01-29 10:55:58
Type of the file is ZIP
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MIMEType application/zip
ZipRequiredVersion 20
ZipCRC 0x8be2a93c
FileType ZIP
ZipCompression Deflated
ZipUncompressedSize 9102
ZipCompressedSize 2509
ZipFileName lucid.nfo
ZipBitFlag 0x0002
ZipModifyDate 2004:10:22 21:53:29
Other data ZIP compressed archive (100.0%)

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"PRSS21" Related Products

Anti-Human PRSS21 MAb Stable Cell Line-CHO

Cat.No.: CSC-P1073
Cell Line Description: CHO-Anti-Human PRSS21 MAb stable cell line is clonally-derived from a CHO cell line, which has been transfected with an Anti-human PRSS21 MAb gene to allow expression of the MAb. It is an example of a cell line transfected using our proprietary CBTGS gene screening and amplification system.
Background: A positive regulator of the alternate pathway of complement. It binds to and stabilizes the C3- and C5-convertase enzyme complexes.
Growth Properties: Suspension
Morphology: Epithelial-like
Species: Human
Host Cell: CHO
Propagation: Complete growth medium: Serum-free MediumAtmosphere: air, 95%; carbon dioxide (CO2), 5% Temperature: 37 °C
Starting Cells From Frozen Cell Stock: 1. Remove the packaging cell lines from liquid nitrogen and carry out a quick thaw. Float the cells in the 37 °C water bath for 2 minutes until nearly (80%) thawed. Once cells are thawed, it is important to dilute the cells 1:10 in growth media immediately to reduce the potentially toxic effects of the DMSO preservative on the cells.2. Clean the outside of the vial with 70% ethanol before opening.3. Remove the cells from the vial and add slowly into a 15 ml conical tube containing 10 ml pre-warmed media. 4. Centrifuge for 5 minutes 300 xg to pellet cells and remove the supernatant.5. Add 14 ml of media and transfer cells to a T25 shaker flask.6. Place the cells in the 37 °C incubator with 5% CO2.7. Allow incubation for 3-4 days to reach confluence. The cells will grow well over a period of several days in culture at 37 °C.
Subculturing: 1. Centrifuge for 5 minutes 300 xg and discard culture medium.2. Add 6.0 to 8.0 ml of complete growth medium and aspirate cells by gently pipetting.3. Add appropriate aliquots of the cell suspension to new culture vessels.Incubate cultures at 37 °C.Subcultivation Ratio: A subcultivation ratio of 1:4 to 1:8 is recommended Medium Renewal: 2 to 3 times per week
Mycoplasma: Mycoplasma Status: Negative (MycoAlert Kit)
Freeze Medium: Complete growth medium 90%; DMSO, 10%
Storage: Liquid nitrogen vapor phase
Preservation: 1. Detach cells from culture dish according to the Sub-Culture Procedure.2. Resuspend cells at a density of 5 x 10^6 cells/mL in freeze medium.3. Aliquot 1 mL cells into cryogenic vials.4. Place vials in a freezing container and store at –80 °C overnight.5. Transfer vials to liquid nitrogen for long term storage. If properly stored, cells should remain stable for years.
Safety Considerations: The following safety precautions should be observed.1. Use pipette aids to prevent ingestion and keep aerosols down to a minimum.2. No eating, drinking or smoking while handling the stable line.3. Wash hands after handling the stable line and before leaving the lab.4. Decontaminate work surface with disinfectant or 70% ethanol before and after working with stable cells.5. All waste should be considered hazardous.6. Dispose of all liquid waste after each experiment and treat with bleach.
Ship: Dry ice
Product Type: IgG
Product Purity: HPLC >98%, One strip for SDS-PAGE.
Product Activity/Specificity: Tested positive against native human antigen.
Product Storage: It should be stored at –20 °C. Reconstituted protein aliquots should avoid repeated freeze-thaw cycles.
Involvement in Disease: Monoclonal antibody binds to PRSS21.
Gene Name: PRSS21 protease, serine, 21 (testisin) [ Homo sapiens ]
Official Symbol: PRSS21
Synonyms: PRSS21; protease, serine, 21 (testisin); testisin; ESP 1; TEST1; TESTISIN; serine protease 21; eosinophil serine protease 1; serine protease from eosinophils; ESP1; ESP-1;
mRNA Refseq: NM_006799
Protein Refseq: NP_006790
MIM: 608159
UniProt ID: Q9Y6M0
Chromosome Location: 16p13.3
Function: peptidase activity; serine-type endopeptidase activity; serine-type peptidase activity

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Optional requirements on this protein    +Expand
C-fusion    N-fusion   Non-tagged
His    GST   Fc   Others
<1.0 eu/μg    <0.1 eu/μg   <0.01 eu/μg   Not required
Monomer Isolation    Dimer Isolation    Not required
>80% by SDS-PAGE    >90% by SDS-PAGE   >95% by SDS-PAGE   Others

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Credit Cards Chase British Airways Visa Signature® Card

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Background - News & Events (Landing) 2016

Search NewsRoom

Advanced Search >

Media Contacts +

Past Events

Commercial Real Estate Finance Council (CREFC) Conference

January 9-11, 2012 • South Beach, Miami, FL

This Conference will feature market and industry leaders who will participate in a wide range of timely and informative panels and discussions.

Crowell & Moring partner, Bill O’Connor (also chair of CREFC’s High Yield Debt and Investment Forum), will moderate two panel discussions.  Fellow Crowell & Moring attorneys Matt Cheney, John Bricker and Barbara Champoux also plan to attend.

Email Twitter LinkedIn Facebook Google+

For more information, please visit these areas:


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What's the ROI on attribute-based access control?

Despite the predicted growth of attribute-based access control (ABAC), misconceptions about it leave decision makers concerned about ROI

What's the ROI on attribute-based access control?

Technology is changing at a rapid rate, leaving business decision makers and security teams confused about which products they actually need. Still further, they want to know what the enterprise will gain from their investment.

As is the case with any other investment, a business wants to see some ROI, and security practitioners need to understand the benefits of each new product and how the product will help reduce risk.

While Gartner predicts that “by 2020, 70 percent of enterprises will use attribute-based access control (ABAC) to protect critical assets,” a lot of confusion still lingers around what exactly an organization can expect to get out of ABAC.

Gerry Gebel, vice president of business development at Axiomatics, understands that while ABAC is likely to become more widely used as a security tool, that can't happen if questions about ROI exist.

ABAC is a “next generation” authorization model that provides fine-grained dynamic, context-aware and risk-intelligent access control, Gebel said. "ABAC is an authorization service that uses attributes as building blocks in a structured language to define and enforce access control."

If added in with new digital transformation initiatives, ABAC can help enterprises deliver a more personal, convenient and trusted mobile experience to customers, employees and partners, while enabling secure access to applications and data in the cloud, Gebel added.

Enterprises need to be able to adapt more quickly to changing regulatory and security requirements.

"ABAC delivers a transparent policy approach, instead of managing controls that are hard-wired into business applications," Gebel said.

Of course, those are the intended attributes of the model. Future customers, though, question (as they should) the benefits to their enterprise.

4 misconceptions around attribute-based access control (ABAC)

Gebel shared four of the greatest misconceptions around ABAC and his truth to help readers understand differing opinions so that decision makers can find their truth, which is probably somewhere in the middle.

  • Misconception 1: Some security practitioners believe using ABAC will hinder system performance.
    Truth: This is false. At most, said Gebel, ABAC adds a minuscule amount of latency (single digit milliseconds).
  • Misconception 2: ABAC requires a customer to consolidate their authentication. Truth: This is again false. ABAC is a complement to authentication and can be added even if you already use multiple login credentials.
  • Misconception 3: My developers can just write their own access control when building an API.
    Truth: Not really. Maintaining logic built into an application is exponentially more costly and inefficient. In addition to the up-front developer cost when creating the application, the ongoing costs for making changes in the future can be quite significant.
  • Misconception4: Roles and group lists are all I need for access control in our custom-built applications.
    Truth: Not necessarily. ABAC frees up your development team to focus on key initiatives and eliminates the need to write many extra lines of code to deal with complex access requirements. In addition, your application may not have all the needed context available to properly make authorization decisions.
New! Download the State of Cybercrime 2017 report


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Google Advanced Protection Program protects high-risk users from hacks

Google’s Advanced Protection requires physical keys to access a Google account, protects against phishing, blocks fraudulent access and limits access to your account to Google apps.

Google Advanced Protection Program protects high-risk users from hacks
Robert Scoble (CC BY 2.0)

Instead of focusing on all users, Google set its sights on the minority who need the strongest security measures and today announced the launch of its Advanced Protection Program. The program goes beyond two-step verification by requiring a physical piece of hardware as a key to access your Gmail and other Google accounts; those who enroll will be trading convenience for added security.

Google rolled out the new security measure for the minority of its users who are at an elevated risk of cyberattack. In the company’s words:

We took this unusual step because there is an overlooked minority of our users that are at particularly high risk of targeted online attacks. For example, these might be campaign staffers preparing for an upcoming election, journalists who need to protect the confidentiality of their sources, or people in abusive relationships seeking safety. Sometimes even the most careful and security-minded users are successfully attacked through phishing scams, especially if those phishing scams were individually targeted at the user in question.

If you have a personal Google Account, you can enroll using Chrome — and only Chrome, at least for now, as it supports the U2F standard and has done so since 2014. After enrolling, Google promises to “always use the strongest defenses that Google has to offer” and to “continually update” those security measures.

How to use Google Advanced Protection

To use Google Advanced Protection, you will need two Universal 2nd Factor (U2F) security keys, which have been approved by the FIDO Alliance. That means you will need a U2F USB key for your computer and one that can authenticate over Bluetooth for your mobile devices — phone, table and laptop. For example, Google suggests purchasing a Yubico FIDO U2F security key and a Feitian MultiPass FIDO security key. Once you have two U2F keys approved by the FIDO Alliance, you can turn on Advanced Protection.

Once Advanced Protection is on, your Google life will change. 2FA verification codes sent to your phone and the Google Authenticator app will no longer grant access to your account. If you accidentally fall for a phishing scam and enter your password, the attacker or social engineer can’t get into your account without the U2F keys.

If an attacker tries impersonation and uses the “forgot password” route, there are added steps for an Advanced Protection user to verify his or her identity. Google doesn’t specify what those extra steps will be other than “additional reviews and requests for more details about why you’ve lost access to your account.”

Furthermore, “if you ever lose access to your account and both of your Security Keys, these added verification requirements will take a few days to restore access to your account.”

Additionally, to prevent third-party malicious apps from gaining access your account, Google will automatically limit access to your Gmail and Drive to specific apps — especially its own for now. If you want to access your Gmail, then you have to use Chrome or the Gmail app. You will also have to use Chrome if you want to access your Photos or other signed-in Google services.

Personalized Google Security Checkup

To celebrate Cybersecurity Awareness Month, Google said it intends to launch a series of security announcements this week.

Yesterday, Google announced the launch of its revamped Security Checkup, which provides “personalized guidance to help you improve the security of your account.” Hopefully, you will see a green check mark next to each item in the list. If not, then you need to take care of the items marked with yellow or red exclamation points. The new and improved Security Checkup will evolve as new threats arise.

Google is also testing new predictive phishing protections in Chrome. If you input your Google password into a suspected phishing site, you might see a warning that states something similar like this: “This site may have just stolen your password.”

The company added, “We plan to expand predictive phishing protection to all other passwords you’ve saved in Chrome’s password manager, and [we plan to] enable other apps and browsers that use Safe Browsing technology, like Safari, Firefox and Snapchat, to use it as well.”

New! Download the State of Cybercrime 2017 report


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Events and Activities

Central hosts a number of seminar series, events and lectures. The public-facing Theatre Workings involves renowned practitioners and eminent academics sharing new developments and findings. The methodology-driven Practices and Processes is a space for discussing work-in-progress, often involving a cluster or panel of researchers coming together to discuss a core issue or thematic. Central Interviews brings leading industry professionals to the School to discuss their creative practice. The annual Edward Gordon Craig Lecture presented in association with the Society for Theatre Research, provides a space for international practitioners in the area of design to give a talk on an area of practice. Queer Shifts is an ongoing series of events engaging with LGBTQ voices and practices across and beyond theatre and performance. Queer Shifts is part of Queer Central, a wider range of activities relating to research on LGBTQ performance.

To find out more about these, click on the links above.

Our annual Intersections Conference is led by the Research Degrees community at Central, and seeks to engage with current aesthetic and conceptual discourses in performance research, not only to highlight the diverse research interests at Central, but also to host a range of international scholars from a variety of backgrounds and institutions, addressing points of intersection between disciplines, fields and modes of research.

In addition we regularly host conferences and colloquia on key areas in the discipline with external partners. These include ‘Thomas Ostermeier: Reinventing Directors’ Theatre at the Schaubühne Berlin’ (presented with the Universities of Kent and Essex 2014) and ‘Re-thinking Brecht’, part of Dr. Tom Kuhn’s AHRC-funded ‘Brecht into English’ project with Dr David Barnett (University of Sussex), Professor Steve Giles (University of Nottingham), Dr Tom Kuhn  (University of Oxford) and a cast of Central’s BA actors led by Nick Moseley (2014).

Research at Central


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A team of art-recovery specialists in London helped return a family heirloom that vanished this summer from a northwestern Connecticut home and was then sold at a Monroe auction.

Jerome Hasler, a spokesman for the Art Recovery Group, said his company helped recover the French painting, high in sentimental value, that was reported missing from Bettina Drew’s home in Salisbury.

Drew and her sister, Allison, inherited the painting — Le Sacré Coeur au Printemps by Maxime Emile Louis Maufra — from their father with the request they find a way to share it.

For the full story, subscribe below.

Dan Haar

Dan writes about the intersection of business, public policy and politics and how the issues affect the people of Connecticut.

Don't miss any of his columns. Subscribe today!


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Dallas Mavericks Cufflinks

Item Code: PD-MAV2-SL

Availability: In stock

Quick Overview

Support your team in style with the Dallas Mavericks Cufflinks, featuring an enameled logo on a silver tone plated setting. Mark Cuban brought his vision and passion to the Mavericks, including updating their logo in the early 2000s. We've captured that spirit and pressed it into our cufflinks bearing the logo of the most exciting team in basketball. Officially licensed NBA Cufflinks.
  • Approximately 3/4" diameter
  • Silver tone plated base metal and enamel
  • Bullet back closure
  • Officially licensed by the NBA
  • Presented in Official NBA packaging with simulated basketball interior
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Back to All Events

Unique Beauty

Unique Beauty
25 November  - 6 January 2018
Opening Friday 24 November 7:30pm, Hospitality Provided

Over 50 artists are taking part in this, Cupola's ever popular, Christmas exhibition.  Every year we take it upon ourselves to showcase and celebrate the work of a large number of creative artists working across media.   All four gallery show spaces will be filled with a diverse selection of work from artists new to the gallery as well as from our regular artists.

Artworks will include but are not limited to:
Painting . printmaking . sculpture . photography . glass . ceramics . textiles . jewellery . artist made books.

Artists taking part include: - this may be subject to change

Ali Thompson, Alison Tyldesley, Allister Malcolm, Ann Povey, Antonia Salmon, Bev Seth, Bren Head, Bruce Hardwick & Lynn Critchlow, Cath Dunn, Clare Bassett, Clare Pearl, Corinna Button, David Mayne, Eleni Tsakalou, Eric Moss, Fumi, Hanne Westergaard, Hazel Burnham, Hilary Mee, Jad Oakes, James Garland-Taylor, Jennie McCall, Jessica Briggs, Joanna Whittle, John Brokenshire, John Burks, Julie Lee, Karen Sherwood, Karoline Rerrie, Kirsty E Smith, Lee Hardman, Lisa V Robinson, Lorna fellas, Lyn Hodnett, Lynne Chapman, Mariel Borst Pauwels, Mingyi Wang, Myfanwy Williams, Nicki Dennett, Paul Evans, Pauline Rignall, Penny Philips, Rebecca Brown, Ryoko Minamitani, Sarah Saunders, Sarah Payne, Stephen Todd, Shakspeare Glass, Tessa Jane, Tom Berry, Valerie Daval, Wendy Connelly

Earlier Event: October 20
Amid by Shaeron Caton Rose
Later Event: January 9
Under The Bed Sale


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34 litre total opening drum

Plastic drum with screw lid closure
for pharmaceuticals, specialty chemicals and food ingredients

Protect your valuable products against moisture, tampering and contamination
Make sure your hazardous solids arrive safely at their destination
Comply with food safety legislation

Product code6950
Capacity34 litres / 9.0 US gallons
Diametre opening295 mm
Diametre drum338 mm
Total height449 mm
Lid colorRed
Drum colourWhite
Tamper evident featureYes
UN marking1H2/X48/S/--/NL/CURTEC 286
Food gradeYes
Screw lidYes
Water tightYes
Pallet quantity36 pcs
Stock itemYes

Custom designed packaging might be a solution

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pijl About packaging

Moisture control

Keep powders, tablets or other solids in best shape. How to avoid product loss by moisture.

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The transportation of hazardous goods presents a number of risks, and packaging must comply with strict UN regulations to ensure utmost safety. How do you assess which packaging is suitable and ensure regulations are met? CurTec offers free help and support to help you find the right packaging solution.

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Hygiene management was once thought of solely in connection with the production of food and food ingredients, but it now extends to a number of other industries, and applies throughout the entire supply chain. Take no risk and avoid contamination by choosing the right packaging.

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Capital University of Science & Technology

MS Computer Science (Evening)

The Masters Program in Computer Science is designed to provide rigorous training in both theoretical and applied areas of Computer Science. It requires course work in mainstream areas of Computer Science along with a thesis. The thesis exposes students to both the research and design methodology. The combination of course work and the thesis prepares students to take up positions in the academia as well as industry, while also providing a sufficient base for transition to doctoral studies.

Admission Requirements

  • A minimum of 16 years of education leading to BS in Computer Science/ Information Technology/ Software Engineering or equivalent.1
  • Minimum 2.00/4.00 CGPA or 50% marks
  • Admission Test / HEC Approved Test

Degree Requirements

A student admitted in this program will have to complete the degree requirements by following any one of the options given below:

AREA Cr. Hrs.
24 Cr. Hrs course work with 6 Cr. Hrs thesis 30
27 Cr. Hrs course work with 3 Cr. Hrs project 30
Course work only (10 Courses) 30

Specialization Requirements

A student can claim a specialization if he/she has completed 15 Cr. Hrs. including research work, if opted, from one of these specialization areas Click here.Otherwise, on the completion of 30 Cr. Hrs., he/she will be awarded the MS Degree without any specialization.

This is normally a two years program comprising of 4 semesters. There will be a Fall and a Spring semester in each year. The maximum duration to complete MS in Computer Science is 4 years.

CGPA Requirement

A student is required to earn a minimum 3.00/4.00 CGPA on the completion of his degree requirements.

1 Applicants with undergraduate degree from non-relevant areas may be required to take some undergraduate courses to fulfill pre-requisite deficiencies as determined by the Graduate Admission Committee. The deficiency Cr. Hrs. will not be counted towards the minimum Cr. Hrs. requirement for the award of the MS degree.


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3 Landscaping Tips For The Summer

July 17, 2013

Your lawn is generally the first impression when you have people over at your home, yet at the same time, this is one of the most neglected areas of the home. With the summer heat rising, it gets harder to keep the grass green, healthy and visually appealing.

In order to ensure that when your guests come over, whether it is for a party or a parent dropping off one of your child’s friends to stay the night, they see a green and eye-catching lawn, here are three summer landscaping tips that will maintain the lawn of your custom home during the dog days of summer.

Summer Landscaping Tip #1 – Mowing the Right Way

You always want to mow your lawn when it is dry and not wet. In addition, you want to ensure that you are not mowing the grass shorter than 2.5 inches. The grass should be cut somewhere between 2.5 and 3 inches. By not cutting the grass so short, you are providing the grass and ground with more insulation to fight the summer heat while also reducing the overall water loss from the soil and creating an environment more resistible to environmental stress, lawn disease, and insects.

In addition, unless there is a lawn disease, leave the grass clippings after you mow, as these provide nutrients, moisture, organic matter and nitrogen to the lawn and soil.

Summer Landscaping Tip #2 – Properly Irrigate

Each week, you should water your lawn early in the morning – around 5-6 a.m. – several times and your lawn should receive at minimum one inch of water per week. The reason that watering should be done so early is so that there is less stress on the lawn from the sun. Avoid watering late at night, as this can cause fungus to grow on the lawn overnight. Remember that deep soaking will allow for deeper and better root growth while creating a lawn that is less susceptible to heat and drought damage.

Summer Landscaping Tip #3 – Fertilize to Fabulous

Ever wonder how those lawns keep that deep, lavish green color during the summer? It’s because of lawn care products that are high in nitrogen, which promotes that deep color as well as growth. Make sure that all pets and children are kept off the lawn for a little while after fertilizing the lawn to avoid tracking it inside your home. Fertilize your lawn every few months to ensure your lawn looks great all year.

With a custom home, you want to ensure that the first impression guests have of your home is a good one, and by putting the aforementioned three summer landscaping tips to use this summer, you’ll blow your guests away with one of the best-looking, greenest, lush lawns in the neighborhood.


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text:
Illinois Regional Archives Depository (IRAD) System Illinois State Archives

Pulaski County

Pulaski County Courthouse Contact Information
Pulaski County Courthouse
500 Illinois Ave.
Mound City, IL 62963
618-748-9360 – County Clerk
618-748-9300 – Circuit Clerk
618-748-9360 – Recorder

IRAD—c/o Records Management
Morris Library, Mail Code 6808
Southern Illinois University
1835 University Press Dr.
Carbondale, IL 62901-6808

Origin of the name of the county

Present area, or parts of it, formerly included in

County Seats

History of county governing board

Documented Record Losses

Township Government

Township Names

Township Map

Pulaski County Township Map

Pertinent Databases


text:
Illinois Library Delivery Service Map Illinois State Library

Background and History

The interactive delivery map was created to provide a graphic representation of the structure of the physical delivery of library materials in support of resource sharing in Illinois. Each library in Illinois that receives delivery is identified by a colored flag that denotes the frequency of delivery at that location. The data for the map were drawn from the L2: Library Learning database. The data in the statewide delivery map are from January 2016.

Not every Illinois library is represented by a flag on the map. Over 520 libraries participate in Community Delivery Partnerships (CDP). The flag on the map indicates where a delivery is actually made and how often. If you click on the flag of a library that acts as the host for a CDP, all of the libraries that receive their delivery at that location will be listed in the pop-up box. For example, if you click on the red flag (5 day delivery) for the Mason City Public Library District, you will see that the Illini Central CUSD #189 is a delivery partner. The delivery partners receive the same delivery frequency as the host. View Libraries Participating in CDPs.

Link to Interactive Illinois Library Delivery Service Map


text:
• Photo Gallery: FORCE program

SANTA FE SPRINGS – The Fire Department does more than extinguish blazes.

The 49-year-old department is in the middle of its inaugural run of Firefighters Organizing Resources for Community Enrichment (FORCE), a program designed to motivate at-risk youths in a positive direction.

By the smile on the face of one of the 13 kids in the program Thursday, it seems to be working.

If performing auto extrications, agility tests, rope and waterhose exercises and ladder drills in heavy firefighter gear on a scorching summer day doesn’t extinguish the enthusiasm of Diamonte Hardiman, 14, and James King, 14, then nothing will.

“It was cool, but the cutting tool was heavy,” said Hardiman – also known as “D” – as he pulled off a jacket and helmet after smashing a windshield and ripping through the top of a car with the Jaws of Life at Santa Fe Springs Fire Department headquarters.

“I like to destroy things,” he added, his grin growing wider.

King, who is part of the department’s Explorer program, also enjoyed prying open the doors and cutting them off.

“It’s one of the most fun exercises we’ve done,” said the teen, who’s been in the program since late last year. King has enjoyed it so much that he plans to be an Explorer until he goes to college.

Hardiman, who’s wanted to be a fireman since he was 5, wants to graduate from the FORCE program too and become an Explorer.

And his FORCE mentor, Capt. Mike Crook, 40, said he’s been such a perfect fit for FORCE that the Explorer program is the logical next step.

“FORCE is a great introduction to the fire department, and it also helps teach discipline, accountability and commitment,” he said. “And `D’ has shown great improvement in all those areas since he began.”

Crook said that since Fire Chief Alex Rodriguez introduced FORCE earlier this year, the whole department has been behind the concept.

“Our job is helping people, and through FORCE,” he said, “we are able to show kids a positive way to conduct themselves.”

He added that the firefighters have gotten a lot out of the program, maybe even more than the youths.

“We are building relationships beyond the station,” he said, such as being invited by the kids to other activities outside of the fire department.

The young men agreed, pointing out that their mentors talk to them about their jobs and life in general.

“They’re awesome,” King said. “We’ve learned so much from them.”

(562) 698-0955, Ext. 3028

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FULLERTON – Julian Williams is doing it with both his bat and arm.

Two nights after throwing a potential game-winning run out at the plate, Williams had three hits and six RBIs to lead the Long Beach Armada to a 13-4 win over Orange County in Game 3 of the Golden Baseball League South Division playoffs Friday night at Cal State Fullerton.

The Fleet are just a win away from advancing to the Championship Series against the Calgary Vipers, who swept Edmonton in three games.

Williams’ three-run homer in the second inning gave Long Beach a 4-0 lead, and the Armada never looked back.

“It felt great to contribute with my bat,” Williams said. “As a leadoff hitter, my job is to get on base, but it was good to drive in some runs.

“We’re looking to close them out tomorrow because we hit the ball well in this ballpark.”

Dusty Gober will get the ball from Armada manager Steve Yeager to try and close out the series tonight at 7:05 when he faces Orange County ace Jesse Smith at Goodwin Field.

Ryan Claypool went seven strong innings for Long Beach, allowing five hits and two harmless runs in the seventh inning after the Armada had a 13-0 lead.

Claypool walked one and struck out four on 109 pitches to pick up the win.

Omar Bramasco got Long Beach off to an early lead with a solo shot over the center-field wall in the first inning. The Long Beach second baseman went 2-for-5 with two RBIs.

Cleatus Davidson singled and drove in two in a six-run sixth inning for Long Beach.

Jeremy Acey hit a two-run shot off Armada reliever Garrett Murdy in the eighth inning.

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text:
When the Los Angeles Clippers took the court Sunday afternoon, the players wore their warm up gear inside out, keeping the team logo hidden.

Many on Twitter were supportive of the gesture, but wanted more after the alleged racist comments by Clippers’ owner Donald Sterling.

Having trouble viewing this on a mobile device? Read the full story here:

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text:
Paddler on journey to raise climate change awareness

CLIMATE MESSENGER: Steve Posselt on the steps of the Eiffel Tower in Paris during his Connecting Climate Chaos tour.
CLIMATE MESSENGER: Steve Posselt on the steps of the Eiffel Tower in Paris during his Connecting Climate Chaos tour.

A FORMER Grafton High School student has learned a thing or two about the effects of climate change and he will take to the water in his canoe "Old Yella" to spread the word.

He expects to arrive in Yamba at about 5pm on Monday after setting out from Ballina on New Years Day on the last leg of his Connecting Climate Chaos journey that has taken him around the world.

He expects to collect another 100,000 signatures for his Climate Emergency Declaration petition, which he aims to deliver to Canberra politicians at the end of his journey.

On his final leg he will paddle 1200km to Moruya, before dragging "Old Yella" up the mountains to the Nation's capital.

There are around a dozen events organised at cities and towns on the way, including Coffs Harbour, Port Macquarie, Newcastle, Sydney, then Canberra.

The petition Mr Posselt will deliver asks Parliament to declare a climate emergency and mobilise resources to restore a safe climate.

It can be signed at

Mr Posselt said the science of climate change is alarming, but he can reduce it to relateable figures.

"When I became aware of climate change I had to accept some unpalatable truths," he said.

"What the science is telling us is if we follow all the promises they made at Paris, my grand children will have a 67% chance of living a full life expectancy.

"That is they have a one in three chance of having an earlier than expected death because of the effects of climate change."

Mr Posselt said that as an engineer he learned to accept science and risk

"One in three is a pretty high chance," he said. "When there was a one in 1000 chance of the Wivenhoe Dam over topping they spent millions to fix it. But we're willing to gamble the future of the whole of humanity on the toss of a coin."

Mr Posselt graduated from Grafton High in 1970s and went on to a successful career in engineering before coming to grips with climate change about 2005.

UPDATE: Students, teachers held in school lockdown

Police were called to the high school after it was forced into lockdown.

School in lockdown due to altercation on premises

WE ARE NEWS: From doctor shortages to raw deal for fishers

Today's Daily Examiner front page.

Check out what The Daily Examiner reporters are chasing today.

5 things coming up at council

NOT SO FUN: A bogged Toyota Land Cruiser at Brooms Head.

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PRIME Minister David Cameron said he hoped that, in a post-referendum Wales, right-leaning Plaid Cymru-voters will switch to the Conservatives.

High-profile speakers throughout the Cardiff conference stressed that the party accepted the result of last week’s referendum.

Mr Cameron said: “Now that arguments about the constitution won’t be so high in people’s minds, I think those people who feel very strongly about having a proper parliament in Wales will now be able to express opinion about other issues and I hope that will help them come down on the Conservative side.”

Mr Cameron also insisted that the controversial decision to introduce licence fee funding for S4C had “safeguarded” the Welsh language channel’s future as an independent broadcaster.

He said: “It was a Conservative Government that created S4C, we believe in S4C and, in an incredibly difficult spending round, we had to take very difficult decisions.

“We believe that we have safeguarded S4C.”


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DISGRUNTLED ratepayers have started an internet group demanding a tax rebate amid claims continuing gritting problems are down to County Hall cuts.

More than 700 people have joined an online group on social networking website Facebook, claiming Flintshire County Council was under-prepared for the recent bout of bad weather.

Gwyn James – who created Flintshire NO GRIT, NO COUNCIL TAX! – said: “This group has been started because many people are suffering in Flintshire because their roads have not been gritted.

“People are being prevented from going to work due to the weather conditions and will lose wages in the process.

“Main roads are being gritted, but what’s the point if people cannot get to them?

“The gritting crews are doing a fantastic job, but they can only do what they are told with what they are given.

“We should all be entitled to a rebate on our council tax as a service we are paying for is not being provided.”

But gritter driver Jamie O’Neill hit back, saying: “I pay my council tax and my road isn’t gritted, but I don’t moan about it as I know how hard all the lads work to keep what roads they can open.

“The lack of salt is all to do with the suppliers who can’t keep up with the demand.”


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Caerwys Show rode its luck once more to find a gap in the clouds and stage a largely rain-free event.

Rain did arrive eventually, but not before a huge turn-out of vintage tractors for a head-turning main ring display.

Pride of place went to a line-up of little grey Fergies, the four-wheeled workhorse of post-war farming in Wales which is this year celebrating its 70th anniversary.

Livestock entries were consistent with last year but, in the horse section, organisers were forced to cancel the dressage competition due to a lack of entries, for which the spring outbreak of strangles was blamed.

The cattle rings saw a touch of deja vu with a repeat of Nefyn’s championship result as Limousin heifer Trisant Jini got the nod over the Commercial leader, Daisy Duke.

LOOK: Nefyn Show in pictures as 2016 season gets off to a flier

The latter, a May 2015-born Limousin x British Blue heifer from Glyn Williams, Tynllyn, Trawsfynydd, was fresh from her stunning victory at this year’s Beef Expo but competition is always fierce in North Wales even if the line-up is less numerous.

This time the spotlight fell on Trisant Jini, a 27-month-old heifer bred by Elfyn Jones, Llantrisant, Anglesey, and shown by his girlfriend Angharad Williams.

Having travelled up from Bridgend, she was showing Jini for the first time and is proving a quick leaner.

WATCH: Caerwys Show 2015 beats the odds to deliver another winning event

Elfyn himself took the halter of Trisant Limited Edition, a 13-month-old Limousin and the day’s champion junior bull. Limited Edition later teamed up with Jini to secure the interbreed pairs title.

Jini and Daisy Duke will next resume their rivalry at the Caernarfon show before both head to the Royal Welsh.

Suffolks dominate sheep championships

A busy day in the sheep lines saw the Suffolks take the spoils, with a homebred entry from Arnold Oare’s Groes flock at Brynford clinching the supreme ram lamb rosette.

Going one better was Dafydd Roberts, Llanrhaeadr, who for once enjoyed a stress-free trip to the showground and came away with his first ever supreme title at Caerwys.

This was for a Suffolk yearling ram, bought at last year’s national breed sale from Aberdeen’s Cairness flock.

WATCH: Best bits from Caerwys Show 2014

Standing reserve overall was an aged Texel ram bought at the 2014 national breed sale and now giving owner Jonathan Rees, Pant Idda, Rhyd-y-foel, his best ever result at Caerwys.

In the interbreed pairs final, Dafydd’s Suffolk were squeezed into reserve by a Charollais brace from Ifan Huw Hughes, Pontllyfni.

Little and large in the horse rings

As rain finally fell on the showground, the day’s final championship was decided when Sandra Zachary, on board Ballyshanick Helton, emerged supreme in the horse rings.

In the shake-up, on her little Section A grey pony, was young Teleri Edwards, 11, from Bryneglwys.

She had been paired with Milly (Abercriban Gaiety Girl) for just a couple of months but they went on to secure the day’s Working Hunter championship.

Cattle section results

  • Supreme: Ch - G & E Jones ai Gwmni, Llantrisant (Lim): R - John Williams (Com).
  • IB Pairs: Ch - G & E Jones ai Gwmni, Llantrisant.
  • Dairy: Ch - Bryn Roberts, Pontruffydd, Bodfari (Hfr in milk).
  • Continental beef: Ch - G & E Jones ai Gwmni, Llantrisant (Lim hfr).
  • Commercial: Ch - John Williams, Ty’n Llyn, Trawsfynnydd (hfr).
  • Young handler: Ch - Elliw Roberts, Bryn Sannan, Llantrisant.

Sheep section results

  • Supreme: Ch - DP Roberts, Llanrhaeadr (Suff); R - J Rees, Abergele (Tex).
  • IB Ram Lamb: Ch - A Oare, Brynford (Suff).
  • IB Pairs: Ch - IH Hughes, Llithfaen (Char).
  • Suffolk: Ch & R - DP Roberts, Llanrhaeadr.
  • Texel: Ch - J Rees, Abergele; R - G Jones, Henllan.
  • Dutch Texel: Ch - Barlow & Davies, Caerwys/Nantglyn; R - S & C Davies, Nantglyn.
  • Bluefaced Leicester: Ch - R Howatson, Denbigh; R - R Howatson, Denbigh.
  • AO Continental: Ch & R - IH Hughes, Llithfaen (Char).
  • AO Native: Ch & R - A Oare (Suff).
  • Rare & Minority: Ch - DW Booth, Norbury (GF Dart); R - P Blythe, Babell. Pair Ch - LP Jackson, Babell; Pair R - P Blythe.
  • Primitives: Ch & R - G & A Jones, Eglwysbach.
  • Butchers Lambs: Ch - J & P Barlow, Babell.
  • Junior Shepherd: U11 Ch - Hari Glyn Roberts, Llanedwen; 11-16yr Ch - Cara Gittins, Gaerwen.

Light horse section results

  • Supreme: Ch - Sandra Zachary, Ballyshanick Helton; R1 - Poppy Miller, Blanche Merlot. R2 - Jacqui Mcleod, Storm Queen; R3 - Rhian Cuncliffe, Cossford Madam Mouse.
  • In-hand Supreme: Ch - Jacqui McLoed, Storm Queen; R - A Butler, Laithhill Jonpet.
  • Ridden Supreme: Ch - Sandra Zachary, Ballyshanick Helton; R - Rhian Cuncliffe, Cossford Madam Mouse.
  • Welsh Supreme: Ch - Delwyn Jones, Gobell Telynor; R - A Butler, Eyarth Quartz.
  • Section A: Ch - Gwysal Stud, Friars Inferno; R - Arfon Roberts, Twrog Brenin Aur.
  • Section B: Ch - A Butler, Eyarth Quartz; R - A Butler, Laith Lill Jenpet.
  • Section C: Ch - Ryan Haslem, Maisy: R - Lucy Cooper, Lilly.
  • Section D: Ch - Delwyn Jones, Gobell Telynor; R - Delwyn Jones, Penchwinton Telynores.
  • Welsh Part-Bred: Ch - Rhian Cunliffe, Cossford Madam Mouse; R - Dorothy Pugh, Rhyd-y-Felin Highflyer.
  • Working Hunter: Ch - Teleri Edwards, Milly; R - Deborah Poletti, Columbus.
  • Specialist: Ch - Patricia Smart, Murlington Neeling Matilda; R - Robert Smart, Dalarwen Russian Legacy.
  • Pony of Show Hunter Type: Ch - Pippa Edwards, Rohey-Ala-Kazan; R - Isobel Miller, Tullibordine Wind In The Willows.
  • M&M ridden: Ch - Poppy Miller, Blanche Merlot; R - Iona Watkins Jones, Glantraeth Aur-y-Nos.
  • M&M in-hand: Ch - Jamie Garland, King; R - Llily Mae Green, Forlan Cracker.
  • Fancy dress: Ch - Molly McGregor, Brodiwater Tivoli.


text:
AN airman killed in a road smash in Cyprus will be laid to rest in his hometown next week.

RAF Corporal David Jones, 37, of Denbigh died after being knocked off his motorcycle near Paphos on January 10.

The dad-of-one was pronounced dead at the scene. His body has been flown back to Wales and his brother Jonathan last night said the funeral service will be held at St Mary’s Church on January 26 at 2pm.

Cpl Jones was a member of Engineering Support Squadron at RAF Akrotiri.

Andreas Konstinou, 77, was arrested after failing a drink-driving test and later released on bail.


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Healthcare in North Wales will mark a major milestone next week with the opening of a new multi-million-pound Critical Care Unit at Ysbyty Glan Clwyd.

The state-of-the-art facility is part of a £110m redevelopment of the Bodelwyddan hospital, which staff hope will be the start of a “bright new future” following months of controversial headlines and criticism.

The new unit will bring together intensive care, high dependency and recovery units, which will be interlinked with the operating theatres to create a smoother “flow” for patients and staff throughout the hospital.

Employees, politicians and guests were given a tour around the facility yesterday following a presentation by Betsi Cadwaladr University Health Board chairman Peter Higson and site medical director Brian Tehan.

The pair praised staff for their hard work and input into the design of the unit, and explained what a positive difference the modern, spacious new areas will make to patients and their families.

Dr Higson said: “This is yet another milestone of the redevelopment of Ysbyty Glan Clwyd. The Critical Care Unit here has gone from being one of the smallest in Wales to one of the biggest.”

Mr Tehan, who has been working in critical care at the hospital for two decades, added: “This new unit will enable us to deliver more effective care and puts us very much into the 21st century.”

LOOK: Behind the scenes at Ysbyty Glan Clwyd's A&E department after £90m upgrade

Also taking part in the tour was BCUHB’s new accountable officer Simon Dean, the deputy chief executive of the Welsh NHS who was drafted in by the Welsh Government after the board was placed into special measures last week.

He too believes the Critical Care Unit, along with the rest of the redevelopment, will be an important asset to the board as it looks to restore public confidence.

Mr Dean also hopes the state-of-the-art facility and technology will attract more medical staff to the hospital.

Sister Marie Evans has been working within the intensive care unit at the hospital for more than 20 years, and is looking forward to welcoming patients to the new facility from June 24.

She said: “We’re really looking forward to working in the new unit and being able to care for patients and their families in a bigger, better and more appropriate environment.”

Vale of Clwyd AM Ann Jones says the new unit will allow the highly skilled and dedicated staff such as Sister Evans to enhance patient care.

She added: “I believe the redevelopment of Glan Clwyd is something we should be proud of and I think it’s also important to recognise that the staff have been working under extreme pressure but have still delivered a fantastic quality of care to patients.”


text:
COLWYN BAY manager Gary Finley believes his side are coming in to form at just the right time in the final push for Unibond play-off places.

And if they can complete the double over Leicestershire side Quorn this Saturday it could be a significant result with six of the other play-off contenders playing each other (Goole v Belper, Grantham v Cammell Laird and Nantwich v Sheffield)

The Seagulls need to make the most of points dropped in those games as they look to follow up last Saturday’s 1-0 home win over Quorn with a fourth win in five games.

But the manage is expecting a tough match.

"The conditions were a big leveller last weekend and we were just pleased to get the points in the bag." he said.

"I understand Quorn have an excellent pitch which will suit us, but to be fair they try to play good football as well and they are a young energetic side and Saturday should be an interesting game.

"We have had three wins and a draw in our last four games and seem to be coming into a bit of form at the right time, but with just 13 games to go we must keep picking up points and every game is a big one for us now."

The manager hopes to have a strong squad available and was quite relieved that Tuesday’s away game at Sheffield was postponed due to the weather.

"We’ve got a few players carrying knocks and James Olsen and Chris Taylor were both struggling for Tuesday and we had another couple of players ruled out by work so it was a bit of a blessing that the game was off," he said yesterday.

"John Lawless will train on Thursday and we will see how he is then, but we have Lewis Callaghan back after suspension which is a bonus."

Neil Black’s 23rd goal of the season secured the points in game of missed chances on a heavy Llanelian Road pitch last Saturday.

And it was an important win on a day when Grantham and Gresley Rovers both lost, and Belper dropped points in a home draw.

Black, in fact, should have scored at least a hat-trick from the chances he had, but the only goal of the game came 73 seconds into the second half when he broke with the ball from a scramble in the centre circle and outpaced the chasing defenders to fire low past Quorn keeper Sean Bowles.

Black's pace caused problems to the Quorn defence all afternoon and after hitting the bar with a header in the first half, he mishit a rebound wide of a gaping goal after the keeper came off his line to block his first shot, and in the second half he beat the keeper but saw his shot roll inches wide of the post.

Bowles kept his side in the game with fine saves to deny Black (twice), Joe Fowler and Anthony Wright, who also had a goal disallowed for offside, and thanks to those saves Quorn might have snatched something from the game but for two fine saves by Jamie Speare and three missed chances by Justin Jenkins late in the game.


text:
Wales lock Alun Wyn Jones does not believe a British and Irish Lions tour hangover can be blamed for the defending Six Nations champions' below-par campaign.

Warren Gatland’s Wales were beaten 29-18 by England at Twickenham on Sunday, surrendering any lingering hopes of claiming a third straight Six Nations title.

Wales’ second loss of the tournament, after being humbled 26-3 in Ireland last month, left Alun Wyn Jones frustrated with a host of shortcomings.

France have claimed the Six Nations title in every year directly following a Lions tour, and remain in contention heading into the final weekend’s action.

Ospreys lock Jones, along with many Welsh compatriots, played all three Tests in the Lions’ 2-1 success Down Under last year, but refused to allow it to colour Wales’ two Six Nations defeats this term.

“I am not sure that had anything to do with the defeat,” said the 28-year-old.

“When you do not have the ball, it makes it much harder and we had to defend a lot.

“I do not know if fatigue is an issue after a long year.

“Many of us were on the Lions tour, but each individual is different and you would have to ask the opinion of every player.

“It could be an excuse.

“Although it is a relevant question, I do not think I can answer it.

“It was always going to be a big load this season, but there are potentially bigger things to worry about.

“You cannot expect teams to be up for a final every Saturday, but you have to in the Six Nations and that is the difficulty we have.”

Wales host Scotland on Saturday, intent on restoring some pride after the Twickenham defeat, with Alun Wyn Jones expecting a stubborn challenge from lock duo Richie Gray and Jim Hamilton.

“We are all very disappointed about Sunday,” he said.

“We were in the game more than we were in Ireland and certain aspects were better, but there were areas we were not happy with.

“Two losses at this stage is not what we were looking for. We are lucky we have another game coming up quickly.

“You can take nothing away from England and credit to them: they starved us of ball but when we did have it 50 per cent of our turnovers were unforced errors and we put pressure on ourselves.

“England have bounced back from the defeat in Cardiff last year and we have to do the same.

He added: “Scotland took a lot of stick in the first two rounds, but they are gaining in confidence and it will be a tough ask.

“Richie Gray’s omission earlier raised a few eyebrows, but he was outstanding against France and he and Jim Hamilton are probably the tallest second row pairing in the championship.

“I know their forwards coach Jonathan Humphreys well: he wanted to be part of the Six Nations again but it has probably been tougher than he thought it would, but they are moving forward. ”


text:
Wales Under 16 completed a hat-trick of wins in the Four Nations tournament in France by beating Italy Under 17 41-15..

After beating England 13-12 and hosts France 17-16, Wales rounded off the week in style, scoring five tries against a robust Italian outfit in Lyon.

Italy, a year older in age and significantly bigger in size, were difficult to stop with the ball in hand, but once Wales gained parity in possession, they had the runners to make the difference.

Scarlets wing Dale Ford produced an impressive performance, scoring 16 points in the first half through a brace of tries and two penalties; two conversions from Blues South fly half Joseff Griffin helping Wales to a healthy 20-8 half time lead.

Centre Luke Williams (Scarlets), wing Eli Walker (Ospreys) and full back Elliott Jones (Blues Jones) all crossed after the break, with Griffin converting all three tries.

Wales U16 team manager Darryl Hill said: "The tournament has been a huge learning curve for the players but they have all performed admirably. This is the first step on the international ladder and it doesn’t get any easier from here but from what we have seen this week, there is a lot more to come." from some of these players."

A brace of tries from Dale Ford, as well as scores from Luke Williams, Eli Walker and Elliott Jones, saw Wales to victory, while Joseff Griffin converted five and Ford added two penalties.

Cons: (5) Joseff Griffin (Blues South))

Pens (2): Dale Ford (Blues South)

Wales Under 16 squad:

Tom Prydie (Ospreys), Elliott Jones (Blues South), Harley Thomson (Blues North), Owen Williams (Blues North), Eli Walker (Ospreys), George North (Scarlets), Dale Ford (Scarlets), Sam Campbell (capt, Blues North), Luke Williams (Scarlets), David Bird (Blues South), Joseff Griffin (Blues North), Aled Davies (Scarlets), Ryan Jones (Ospreys), Lewis Smout (Blues North), Tarian Emmanuel (Blues North), James Cromwell (Scarlets), Carl Williams (Blues North), Owen Davies (Blues North), Samson Lee (Scarlets), Luke Hamilton (vice-capt, Scarlets), Macauley Cook (Blues North), Rhydian Wilson (Dragons), Thomas Young (Blues North), David Barry (Blues North), Gareth Evans (Dragons), Kirby Perego-Myhill (Scarlets), Daniel Baker (Ospreys)

Wales U18s kicked off their Six Nations Festival in Ireland with a 25-6 win over the hosts.

Welsh kicker Matthew Jarvis kicked 20 points in front of a large crowd at Munster’s Musgrave Park, while Rhys Downes went over for the only try of the game. Mold second-row James King also replaced Rhyl counterpart Joel Galley in the victory.

Meanwhile, North Wales U17s went down to a 20-6 defeat to Cheshire at Colwyn Bay.

Rhyl’s Callum Bennett slotted over two penalties to cancel out two efforts from Cheshire, but two late tries from the visitors at Brookfield Drive made the scoreline somewhat more one-sided than the game truly was.

A try with the last play of the match gave this a somewhat lop-sided score-line that North Wales did not really deserve.

Two first half penalties from Rhyl’s Callum Bennett had cancelled out two from Cheshire in a generally even contest.

Even against a much bigger pack Peter Kirby, Colwyn Bay won plenty of line-out ball and with Tom Beaumont Rhyl and Jack Hughes Bangor punching holes whenever in possession, North Wales were very much in the game.

The second-half started in much the same vein with Cheshire looking dangerous when spinning the ball wide and North Wales counter-attacking well through Scott Jones and Callum Bennett.

The crucial score came some 15 minutes from time when a series of rucks close to the North Wales line eventually led to a try to the side of the posts.

Although North Wales responded well and came close to levelling the score through Mark Padgett Mold and Tom Beaumont, they were unable to break through the dogged Cheshire defence.the try in the final minute merely confirming Cheshire’s victory.

Next month North Wales face a stiffer challenge when they play Lancashire.