They must, first of all, stop over-protecting and coddling their own children.
Lately, it seems that many schools are adopting a bizarrely lenient attitude toward disciplining children as well as bending over backwards to accommodate these children's and their parents' every demand. This is evident at all levels of education, from primary school to colleges and universities. It's unclear what's causing these school administrations to believe that children should be subject to no limits, no discipline and no stringent requirements for receiving a passing grade.
Perhaps it's an extreme over-reaction against the excessively harsh discipline employed in the past. Perhaps administrators are simply responding to the increasing pressure of those helicopter parents who insist that their children should be allowed to do whatever they want and to graduate, regardless of whether or not they've mastered the material.
Whatever the cause, these administrations are, in fact, doing a terrible disservice to today's young people and to society as a whole.
The rate of PTSD in many grade-school teachers is sky-rocketing, and if things continue apace, no-one will be willing to go into teaching at all. The saddest thing is that these schools are turning out children who are ill-suited to being constructive, productive members of civilized society.
Childhood is a phase of intense physical, emotional and psychological development. Children need to learn what behaviour is appropriate in their society, and how to get along with their peers and the adults in their lives. They need to learn how to play by the rules, as opposed to being taught that it's acceptable to break the rules or to have no rules at all.
Kids need to learn essential values such as empathy, responsibility, hard work and self-discipline. They must be taught conscientiousness, resilience and integrity. The way our schools have been doing things, we'll have exactly the opposite result.
When schools refuse to set limits, give kids consequences, or have appropriate expectations of academic and social performance students are deprived of the skills and attitudes necessary for their future success.
Ms. Streeter learned a valuable lesson about stepping back and allowing school staff to get on with their jobs.
Recently, I read a fascinating article by Kathryn Streeter, in The Week, entitled "My daughter's teachers stood up to my helicopter parenting. I'm so glad they did." In the article, Ms. Streeter describes how she was making a case to her child's teachers, school counselor and principal that the child should be held back a grade. Her argument was that her daughter was the youngest in her class and although doing well academically, she was lagging behind socially.
The school staff disagreed with Ms. Streeter's request, telling her that her daughter was "where she needs to be." In the article, Ms. Streeter writes that, one year after agreeing to the school staff's recommendation, she realized how right they were and "felt grateful that I'd listened to them." She saw that her daughter was thriving both academically and socially, and "showing me how to be resilient to pressure, and ultimately, how to be a better human."
Ms. Streeter realized that "one of the greatest challenges for teachers and principals is dealing with stressed, over-reaching parents who, like me, can't see the bigger picture. What ostensibly counts as supportive parenting can sometimes inadvertently disadvantage a child."
Ms. Streeter learned a valuable lesson about stepping back and allowing school staff to get on with their jobs. She shares what she's learned in order to help other parents do right by their children.
Our schools don't have to revert back to institutions in which children are harshly punished for minor infractions, but the pendulum has swung to an absurd degree in the opposite direction.
Children need respect, but they also need guidance and limits. They ought not to be abused, but at the same time, they shouldn't be permitted to abuse others.
They shouldn't be humiliated for not knowing the lesson, but there ought to be clear and consistent expectations that they meet a certain standard in order to progress to the next educational or career level.
If we think it makes kids happier to spoil them, the stats contradict this. A recent Toronto Star article points to research which shows that the rate of depression, anxiety and addiction in high-school and university students has exploded in the past few years, and many are saying that over-protective parenting and overly lenient school environments are a large part of what's to blame for this.
Parents must take responsibility for correcting this situation.
In many institutions of higher learning, parents of students in their late teens to late 20s are arguing with teachers about their kids' marks and insisting that the young people receive their degrees, even without having submitted passing essays or exams.
Parents must take responsibility for correcting this situation. They must first of all, stop over-protecting and coddling their own children. They must see that every time they spoil their child, they further decrease the child's chances of having a happy and successful life.
Parents must also begin lobbying their school administrations, not to be more lenient with their kids, but to be less so. They must do like Kathryn Streeter, and listen to the wise advice of their school staff.
They must insist that their children not receive a passing grade unless they have mastered the material, and they must equally insist that their children receive appropriate discipline and consequences for unacceptable behaviour.
They must do these things to help their children learn how to be positive, productive, adequately educated and socially successful members of society.
This is the only way we'll be able to save our children and perhaps, even the future of our society.
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text:
Newby: 21 and done
by MAUREEN DOLAN
Staff Writer | April 30, 2010 9:00 PM
COEUR d'ALENE - Vern Newby is giving up his seat on the dais at the Midtown Center.
After 21 consecutive years on the Coeur d'Alene school board, Newby will resign from the Zone 2 trustee position at the end of June.
"This decision wasn't based on the economic times or a particular issue that's haunting the board right now, but on a commitment I made to my wife three years ago," Newby said.
Before he entered and won the last election, Newby said he and his wife, Kristine, decided this would be his final three-year term. He wouldn't seek re-election in 2010.
The passage of election consolidation legislation in 2009 added a year to Newby's term extending it to 2011.
But he's keeping his word to his wife.
"She's a real trooper. She's been to all the state conferences, goes to the meetings. She takes notes," Newby said.
The timing is especially good for the couple because their first three grandchildren were born in the past nine months.
"And 21 years of honey-do lists create a substantial pile," Newby said.
He's looking forward to doing some traveling, and getting around to some home improvement projects he hasn't had time for.
Throughout the years, Newby estimates he has put at least 40 hours a month into his school board activities. He is currently the board's vice chair.
"If I don't put in at least 10 hours a week, planning, studying issues, writing letters to legislators, something isn't getting done," Newby said.
In addition to his trustee responsibilities, Newby has worked for Avista Utilities for 30 years.
A past president of the Idaho School Boards Association, Newby is active in SPEAK (Supporters of Public Education and Kids.)
He and Kristine have five children, all graduates of the Coeur d'Alene School District.
"By and large, I very much have enjoyed my time as a school board member," Newby said. "I've met a wonderful cadre of people who are very dedicated to doing the best for our students, and give us the most for the money available."
Newby said his decision to resign is not a surprise to his fellow board members, nor Superintendent Hazel Bauman, whom he notified three years ago.
He will make a formal announcement at Monday's board meeting.
Once the board accepts Newby's resignation, policy requires trustees officially declare the position vacant within 30 days. They then have 90 days to appoint a new trustee.

redpajama_set_name: RedPajamaCommonCrawl


SWEDEN, 30th June : For some time now, patients in Sweden's emergency clinics complaining of chest pain have been evaluated using the "high-sensitivity troponin T" assay. In a large-scale registry study published in The Journal of the American College of Cardiology scientists at Karolinska Institutet show how this more sensitive analytical method has improved evaluation for these patients. Since its introduction, fewer patients diagnosed with "unspecified chest pain" suffer a heart attack or die after being sent home.
Chest pain is one of the most common reasons for emergency medical care. Sometimes the pain can be related to a heart attack, but most of the time the cause of the problem cannot be identified and most patients are sent home with an "unspecified chest pain" diagnosis. However, a few of these people will suffer a heart attack, others will have to undergo unplanned revascularisation, and still others will die within 30 days. The difficulty lies in ascertaining who these patients are when they go to an emergency unit with a chest pain complaint.
To rule out myocardial infarction, doctors normally check the patients' ECG and a blood test or the cardiac biomarkers troponin T or I. In recent years, however, a new and more sensitive assay has been introduced at Swedish hospitals. The method is called high-sensitivity troponin T, which has been shown by previous studies to be more diagnostically accurate, although whether this accuracy applies to clinical procedures has not been known.
To discover if high-sensitivity troponin T is associated with a lower incidence of cardiovascular events, the researchers conducted a large-scale registry study of 65,000 patients with unspecified chest pain who had been discharged from 16 Swedish emergency clinics between 2006 and 2013 in connection with the introduction of the new method.
They found that the risk of suffering a serious cardiovascular event within 30 days of returning home was much lower in patients discharged from an emergency clinic when the new method was in use than in those examined with the old one. The percentage of those subsequently suffering a heart attack, dying or undergoing unplanned revascularisation dropped from 0.9 to 0.6 per cent.
"Our results are of interest to other countries such as the USA, which is about to change its methods," says Per Svensson, associate professor and senior lecturer at Karolinska Institutet's Department of Medicine in Solna.
However, amongst the patients who had been discharged from hospital after being admitted for an unspecified chest pain diagnosis, the risk of suffering serious events increased after the change in method. In this group, 7.2 per cent of patients with the new method in use were affected, compared with 3.4 per cent who were examined in the former way. These particular patients also had a higher risk profile after the change in method.


Post-Graduate in Criminal Law and Criminal Procedural Law by Pontifícia Universidade Católica – COGEAE/SP. Bachelor of Laws by Faculdade de Direito da Universidade Presbiteriana Mackenzie. Member of the Brazilian Institute of Criminal Sciences – IBCCRIM. Lawyer in the office Bialski Advogados Associados since 2013, working in the most diverse areas of Criminal Law and also Administrative Sanction Law.
Previously, he worked in the office and the secretary of the Specialized Court in Crimes Against the Financial System and Money Laundering of the Federal Court - São Paulo Judiciary Section.


Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest. However, traditionally in Serbia only lunch and dinner existed, which was/is practiced in monasteries and Nikola Tesla wrote "that it is normal to have two meals per day" so breakfast was introduced in the second half of the 19th century. A number of meals which are simply bought in the West are often prepared at home in Serbia as autochthonous dishes for regular meals. Those include kajmak, ayvar, smoked ham, smoked beef, rakija /fruit brandy/, corn-bread /proja/, beans, jam, slatko – fruit jelly, various pickled food, notably sauerkraut /sarma, kiseli kupus – pickled cabbage, cabbage casserole/ and even sausages. Basil is favorite and greatly used in preparation of food in Serbia, and it goes along when many important customs are performed. Bunch of basil is used in various cases, when the priest bless us or to decorate the Slava cake, or as a gift for a girlfriend … The reasons for this range from economical to cultural.
Due to turbulent history of the Balkans and majority of Orthodox population nowadays "charming" and almost forgotten customs of food preparation in open fire and hearth still exists in Serbia. This common feature in Serbia comes as the remembrance of family gatherings in central part of the house for celebrations on religious holidays /Family patron Saint slava that is only celebrated in Serbia/ and Sundays. The result is the most memorable savory Serbian "rostilj" /well-known "cevapcici" served in irresistible portions – rolling around the country and greeting every visitor of Serbia. Cevapcici is desirable spicy chopped /minced/ meat mixed with garlic, paprika and onion grilled on charcoal grill. What a suicide attempt for a romantic evening or a huge assembly, isn't' it? Anyhow "rostilj" is widely popular throughout Serbia and strongly recommended to every guest ! Slow home-made cooking in covered ceramics /pots/ over fire of ingredients grown in private gardens on farms or every-day supply from the green markets /meat, wheat, vegetables, herbs, spices…/ is the part of Serbian tradition and pride. ….
"Lot of meals are prepared only on water thanks to fasting that is often habit of Serbs /winter and summer religious fasting, non-fat food days on Wednesdays and Fridays obeying different rules regarding the fast – when fish is eaten, when food prepared with oil or dishes only cooked in water/. "Orthodoxy, in contrast to modern Western civilization, does not preach enjoying in general, neither enjoying food, as a value. Excessive food enjoyment is considered a great sin, primarily as it links us to things of this world, taking away from us already endangered freedom. However, preparation of food and common meals in respect of God gifts, making special efforts for the benefit of others and unselfish sharing may be considered as an unique practical school of love. Fast, as a specific self-discipline suggested to us by the Orthodox Church, helps us, together with prayer, to turn to God – to God who gifted us with everything that surrounds us, while we do not have much to give in return. Renouncing, be it a basic one /food of animal origin/ is the expression of respect, and together with renouncing selfish and bad deeds, a common exercise in our love for God and surprising the nature as an absolute power over us." /quotation from "Consecration of Time" – "Esnaf" Serbia/.
Slava – patron saint is divine form of Orthodoxy, which is so deeply inborn into the Serbian traditional soul, as the oldest and the most powerful religious cult of the Orthodox Serbs. Slava is special feature of the Serbian nation because it is celebrated only among Orthodox Serbs. The Deep sense of celebrating slava lies in the most enlighten ideal of the Serbian nation – the ideal of the holy man which is : man free from the earthen life, the man clean from injustice and vanity, the man fulfilled with love towards God and people, the man fearless to death, in one word – the soulful man !
The occasion of slava brings all of the family together, and a feast is normally prepared, including traditional foods: "slavski kolač" and "koljivo". "Slavski kolač" literally means "the Slava cake", although it is actually more similar to bread., because it is clear, the bread symbolizes the gathering together of the entire community. Depending on whether the celebration falls during fasting, "slavski kolač" is prepared with or without eggs, butter and milk.
The top of the kolač is adorned with the sign of the Cross the "Dove of Peace" and other symbols that relate to the family. "Koljivo" (also called "žito") is made of boiled wheat. It can be prepared in a variety of ways but most usually includes walnuts, nutmegs and/or cloves and honey.
The wheat is a symbol of the Resurrection of Christ and deceased family members. Depending on whether the celebration falls in a period of fasting, the rest of the feast consists of animal-free (posni) meals or not (mrsni); thus, colloquially, slavas can be referred to as "mrsne" or " posne".
On the day of the slava, the family attends church services and partakes in the Holy Communion. Following the service, the parish priest is received in the family's home. He performs a small service which entails venerating the Saint's memory, blessing the slavski kolač and koljivo, as well as lighting the "slava candle". Though not necessary, it is common for the priest to bless the house and perform a small memorial service for dead relatives.
The most common feast days in Serbia are St. Nicholas /falling on December 19/, St. George (May 6, Djurdjevdan/, St. John the Baptist /January 20/, St. Demetrius /November 8/ and St. Michael /November 21/. Serbian Orthodox Church uses Julian calendar. Julian calendar remained in use until the 20th century as the national calendar, especially in the Orthodox countries, but it was changed into the new version of the Gregorian calendar. Still it is used in some national Orthodox churches among them is the Serbian Orthodox Church, The Holy Mount Athos in Greece and Berberi in the South Africa. In Serbia which used to respect Julian calendar as the official calendar according to the tradition of the Serbian Orthodox Church the New Year on the 31st December was first celebrated in 1919 when King Aleksandar Karadjordjevic accepted the Gregorian calendar as the national calendar.
Food preparation is a strong part and the pride of the Serbian family tradition and thus You will have exquisite gourmet experiences while traveling with PANACOMP. We are happy to know and partner with the best places to eat in Serbia, and also proud to organize unbeatable culinary courses-tours !!!
Here are recipes for some exiting Serbian typical meals. Enjoy and "Prijatno" !
Ayvar – ajvar /ayvar/ is very tasteful Serbian/Balkan relish – very popular roasted eggplant-sweet-pepper mixture made principally from red bell peppers, with eggplant, garlic and chili pepper. Ayvar is predominantly popular in the Balkans and found throughout. Depending on content in bell peppers and the amount of added chili peppers, ayvar can be sweet, piquant /the most common/ or very hot. Ajvar can be consumed as a bread spread, an addition in sandwiches, condiment /often used with grilled or roasted meat/, as an appetizer or salad. The name ajvar comes from Turkish havyar, which means salted roe. Preparation of ajvar is somewhat difficult, as it involves plenty of manual labor, especially for peeling. Traditionally, it is prepared in early autumn, when the bell peppers are most abundant, conserved in glass jars, and consumed throughout the year /although in most households stocks don't last up until spring, when fresh salads start to emerge anyway, so it's usually enjoyed as winter food/.
The peppers and eggplants are baked whole on a plate on open fire, plate of a wood stove, or in the oven. Baked peppers must briefly rest in a closed dish, so that they get cooler and the flesh sets apart from the skin. Then, the skin is carefully hand peeled off and seeds removed. So obtained pepper is ground in a mill or chopped in tiny pieces /this variant is often referred to as pinđur/. Finally, the mush is stewed for a couple of hours in large pots, with added sunflower oil and garlic, in order to condense and reduce the water, as well as to enhance later conservation. Salt and optional vinegar are added at the end and the hot mush is poured directly into glass jars which are immediately sealed. This mild, piquant vegetable spread goes perfectly with breads (we recommend French baggette), cheese and crackers, white meats, fish, or as a side dish all by itself. The best ajvar is produced domestically, as only the manual peeling and seed removal ensures clear taste without slightly bitter influence of the pepper skin. Industrial production of ayvar in Serbia is pretty modest; reported annual Serbian production of ajvar is 640 tons.
Belmuz is shepherds' meal and delicious traditional food of the Eastern Serbia. In the course of Saint George's Days /Djurđevdanski dani/, one day before the Saint George's Day /Đurđevština/ in the mountainous villages of Vlasotince and Crna Trava, locals pick up flowers, make coronals, prepare belmuz and lambs stop sucking. On the day of Premlaz lambs stop sucking and milking of sheep starts. This date of shepherds in this region is celebrated on the very place of celebration of the St. George's Day by preparing belmuz from sheep milk and corn-flour in this way : In groups of mountainous hamlets in the sheep are milked in evening and prepared in cheese. That non-salted cheese is put into the kettle over the open fire and boiled while stirring with wooden spoon and adding white or corn-flour and salt. Belmuz is ready when water is evaporated. Such mushy mass – belmuž after cooking over fire is served on the meadow or on the table in the house. This is how the day of shepherds and beginning of milking sheep was celebrated until autumn.
First you make soup of sremuš – wild garlic /found at the altitude over 800 meters/ and add salt. Add sheep milk and young cheese and corn-flour. Mix all thoroughly with the wooden spoon over the fire place until evaporated. Belmuz is eaten when cold. Belmuz can be prepared on wood stoves. Mountainous plant sremus that can be found at the altitude over 800 meters gives belmuz special flavor. Belmuz is prepared in mountainous villages before the Djurdjevdan – Saint George's Day, after which locals start milking sheep and cows. Record from the village of Kalna – Crna Trava.
Preparation : Knead the pastry of flour, egg and some water /if needed/, make 2 or 3 pieces and leave it to rest for some time. Knead the pastry again and make thin pastry peels, adding little oil. Put the filling on every peel, adding some milk and oil. Roll it and put into greased baking pan. Dress with cream fraiche and bake until golden brown.
Ćevapčići – ćevapi is the name of the very popular dish in the Balkans, and belongs to a favorite larger food group of rostilj – Serbian grilled meat. Cevapi or cevapcici are small grilled rolls of minced meat (in Bosnia of beef and lamb; or pork and beef in Serbia and Macedonia). Cevapčići are usually served on the plate or in lepinja in Serbia, or somun in Bosnia with chopped onions, kajmak, cottage cheese, etc. The name ćevapčići originates from the Turkish kebab.
It is believed that the best Serbian ćevapi /ćevapčići/ are made in the city of Leskovac, made from 100% beef, served in lepinja. They say that the only proper way of grilling ćevapčići is to use glowing coals beneath a grill, and the distance between the grooves must be exactly eight millimeters. The both expressions ćevapčići and ćevapi are common in Serbia. In other parts of Serbia cevapcici are often made of both pork and beef.
In Bosnia, Ćevapi is a dish commonly associated with the area comprising the former Yugoslavia. Bosnia and Herzegovina in particular is widely recognized as the republic most associated with Ottoman-influenced food such as ćevapi. Some of the locations in Bosnia known for their great ćevapi include the Baščaršija district in Sarajevo and Banja Luka. Banja Luka's ćevapi are multiple rolls /usually four/ joined together. Some prefer the Macedonian variant kebapi /since they're made of both pork and beef. The dish ćevapčići which usually comes in 5-10 pieces is served only with white bread, minced red pepper, salt and onions. The old Turkish bazaars in Skopje, Bitola, as well as in the rest of Macedonia, are traditional locations to get a desetka /a 10 piece dish/. In the '60s the word ćevapčići and the dish spread on the Adriatic coastline. Starting from '70s ćevapčići has also become a popular fast food, both in the Balkans, the United States and Europe.
Preparation of cheese rolls and cheese loaf : melt yeast in 1dcl of warm milk with sugar. When fermented mix it with flour, eggs yolks and fat to make gentle pastry. Cut pastry in 3 parts and thin them using rolling pin. Cover pastry with filling /it is important to do it instantly, before fermentation/. Put rolled pastry into pan fitted with baking paper. Leave loaf for about one hour to ferment and become twice larger. Bake loaf at the temperature of 180 C until brown.
Similar process is performed in preparation of Strudel – the famous sweets in Vojvodina, which comes with a number of fillings – nuts, poppy, cherry, jam… You will find Strudel served in many occasions and places in Vojvodina, and will surely enjoy its mouthwatering taste… The preparation of Strudel is part of the memorable culinary courses we organize !
Sladko or slatko – fruit jelly is cooked fruit product conserved in a dense, sugar-based syrup. This type of conservation, which is used also for vegetables and rose petals, is characteristic in Balkan cuisine, especially in Serbia, Bulgaria and in some mountainous areas of Greece. Slatko can be prepared of any kind of fruits and represents the unique delicacy in Serbia. Above all slatko is exceptional hospitality custom in Serbia and makes a part of welcoming to someone's home. The word "slatko" refers to a number of special jams that belong to Balkan cooking as well as to Jewish cooking. Traditionally, these jams are served on a small glass plate together with a teaspoon and a glass of water. Slatko is different from the European type of jam, because when preparing Slatko, the sugar is first boiled to make a kind of syrup, and the fruit is only added later on.
In the preparation of Slatko, many ingredients are used that are not common in traditional European jam. For example, in Eastern Jewish cooking, there are variants where radish is boiled in honey. Slatko can also be made from carrots or beet roots. In Serbia slatko helps anyone starting the successful day !
Duvan cvarci /cracklings/ are "noble form" of the classic hard cvarci – cracklings, that used to be the only food for poor people, made from parts of fattened pigs by melting fats. Duvan cvarci – cracklings are the crisp residue left after long period of cooking /6 – 8 hours/ and melting fat until decomposed and got golden brown color. Cracklings are then salted and become crispy. Pork cracklings are very tasty and are usually used (served warm or cold as the part of a meal) as a delicious snack, added to kaymak, cheese, salads and fresh bread for true Serbian style meal.
Harmonic flavors of unbeatable tasty fresh fruits of Serbia are used in so many different ways : as delicious desert, natural fresh juice, sort of wine, brandy, extruded fruits but also as jam, marmalade or conserve. Special taste and flavors of raspberry, wild strawberry, blackberry, cranberry, apple, plum, peach, apricot and other sorts of fruits grown in Serbia are widely recognized and reputed !
Gibanica is Serbian traditional favorite phyllo pastry dish, and "Queen" of most homes. Gibanica is usually prepared of several varieties of cheese and some kajmak. It is best if made of homemade thin layers of dough, although store-bought dough is as good. Other varieties and related dishes of gibanica can also be found in surrounding countries of the Balkans, most notably Macedonia and Bulgaria where it is usually called banitza as well as Bosnia and Herzegovina, Slovenia and Croatia. Gibanica is one of the most popular and recognizable dishes in Serbia. Gibanica is prepared most often for festive occasions or simply as a comforting family snack. Gibanica is most commonly made with a plenty of eggs and mild and strong cheeses, like cottage cheese, Feta cheese as well as kajmak. Other varieties of the gibanitza – delicious Serbian brand – are made of spinach, meat or potatoes, nettles and onions.
Pešter Plateau is famous for its delicious dairy products, especially the "Sjenica cheese" (Sjenički sir) that is traditionally produced in the special autochtonous way, as well as lamb smoked beef or sheep. There are some specialties that can be found only in Pešter, such is the jardum – thick yoghurt of sheep milk, or the Sjenički sudžuk – Sjenica sujuk or dishes prepared with buckwheat, with lots of love and joy.
Finest quality of cow milk and extensive breed of milking cows, which freely live on vast pastures of Zlatar Mountain, guarantee excellent quality of full fat milk, which in the process of ripening and fermentation provide recognizable and uniquely autochtonous Zlatar cheese – which belongs to a group of white semi-hard cheeses. The Zlatar cheese is one of the most famous autochthnous dairy products from Serbia and protected brand of Nova Varos region with intense and favorable features, that can not be forged. There are around ten registered traditional cheese manufacturers in Nova Varos region, whose manufactured cheese quality excites visitors of Zlatar and consumers.
The buckwheat in SW Serbia pie is one of the most favorite snack of our clients, which tastes wonderfully in the pure environment, and surroundings of the friendly and hospitable locals….
Kajmak /KAYMAK/ is Serbian autochtonous creamy dairy product similar to clotted cream. Kajmak is produced all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. Kajmak is made from milk of water buffaloes in East or cows in West. Kaymak is "must" in Serbia ate as starter or within the main dish. The traditional method of making kaymak is to boil the milk slowly, then simmer for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill /and mildly ferment/ for several hours or days. It has a high percentage of milk fat, typically about 60%. Kajmak has thick, creamy consistence /but not entirely compact due to milk protein fibers/ and rich, mildly sour taste /depending on how long it matured/. Kaymak is traditionally eaten in Serbia as starter with smoked ham, pastries, preserves or honey or as a filling in pancakes. Kaymak is almost always produced in traditional way in households and can be bought only on open markets; industrial production of kajmak is low and not as good quality as homemade. The best brands of kajmak come from mountainous cattle farms. The most famous location of kajmak production in Serbia are Zlatibor Mountain and the area of the southwest Serbia.
Kajmak is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom /fresh raw bread filled with kajmak/ consumed for breakfast or as fast food. Serbs, Montenegrins, Bosnians and Macedonians consider it a national meal. Other traditional dishes with kajmak include "pljeskavica sa kajmakom" /Serbian version of hamburger patty topped with melted kajmak/, as well as "ribić u kajmaku" /beef leg slowly simmered with kajmak/.
Preparation of Serbian Sauerkraut – Cabbage Casserole : Rinse the cabbage thoroughly and remove outer leaves. Core each cabbage, cut into 8 wedges, then again into three pieces. In a large earthenware casserole layer cabbage with meat, onions, parsley, coriander and black pepper. Repeat until all ingredients are used up, finishing off with cabbage. Add cold water and bring to boil. Reduce heat and simmer half covered for several hours. It is said that the best cabbage casserole is the slowly cooked one in clay pots during the Guca Brass Festival !
Preparation of Plum Dumplings : Stir flour and scrambled eggs and cooked and smashed potato with some water to make dough. Thin pastry and cut it in pieces about 10 cm large. Fill noodles with pitted plum and roll it in small ball. Cook noodle-balls in salted water for 10 – 15 minutes and roll them in mixture of sugar and bread crumb. Serve and eat noodles with plums warm.
Komplet lepinja – homemade bread with various fillings – kaymak, smoked ham or smoked beef, sausage….
Favorite and unavoidable meal in SW Serbia, with various options of fillings : kaymak, smoked ham, smoked beef, sausage, only what remains from roasting meat….
Kulen is type of flavored /usually hot/ sausage made of minced pork, that is traditionally produced in Vojvodina and Slavonia. The meat is low-fat, and the flavor is rather spicy. The red paprika gives kulen the aroma and color, while other spices used are black pepper and garlic. The meat is stuffed and pressed into bags made of swine intestine, and made into pieces that are usually around ten centimeters in diameter, and up to three times as long, weighing around a kilogram. The pieces of kulen are smoked for several months with only certain types of wood. After the smoking they are air-dried for several months. This process can last up to a year.
When the kulen meat is stuffed into the smaller intestine it is narrower and requires less smoking and drying, but it also gets done quicker. The traditional time of producing kulen is during the svinjokolj – the slaughtering of pigs – performed every autumn by most of households in Serbia /if not all rural households/. The kulen matures during the coming winter and can be eaten even then /hundred, and has a pretty hot taste/ and is edible in the summer, remaining edible for up to two years.
Although moussaka is regarded in EU countries to be the Greek dish it is usually prepared in the Balkans and the Near East. Bake onion and garlic in greased pan. Add meat and stir. When it is ready add salt, pepper, flavor and spices and continue stirring. Add tomato and some soup and continue cooking. Add muscat flavor and leave it on small temperature for 30 minutes. Prepare potato until sauce is cooked. Cut potato into round pieces. Bake it in oil until brown and take it out from oil. In large dish put one layer of potato and pour sauce over it. Put potato at the top and finish it with over of eggs and cream and water. Bake it in oven for 20 minutes. Cut it in pieces and turn back to oven for baking for 20 more minutes. When ready put parsley over moussaka and serve it warm with fresh salad.
The main vegetation formations of Stara Planina Mountain are forests, shrub vegetation, grasslands (cutting meadows and grazing pastures) and bog plant associations. Famous delicious pirotski kackavalj, which used to reach the Sultan table in the past, usually comes from milk of the two indigenous Stara Planina sheep breeds – pirotska pramenka and pirotska pramenka oplemenena, /Pirot sheep improved/ selected by local breeders over the centuries. The archives tell us that the nomadic and pastoral Tsintsars – Aromunen contributed to the modernization of Serbia with the technique of kaškavalj cheese production. This region had in the past relatively strong rural economy based on sheep and goat dairy products and livestock production used to be functional part of the West Stara Planina agro-ecological landscape. Indigenous sheep, goat, cattle flocks and traditional extensive farming systems shaped for centuries the valleys, meadows, pastures, forests and the culture of the various Balkan ethnic groups in the Stara Planina Mountain. The meat and diary products of those breeds are part of the tradition and have very high value because of their excellent nutritional qualities. Pirotski kackavalj or Staroplaninski kackavalj is manufactured traditionally by soaking of mature cheese (baskija) and hand making a wheel of cheese. Ripening and salting of cheese in the climate conditions of Stara Planina Mt, gave recognizable taste of the renown Pirotski kachkavalj – featuring mark of the protected geographic origin for domestic and international market.
Pirotska peglana kobasica /Pirot pressed Sausage/ is the unique smoked delicacy of Pirot and the SE Serbia prepared of non-fat meat /goat or veal or the Busha – original species of sheep of Stara Planina Mountain /from the elevation of 1800 meters/. There are several producers of the Pirotska peglana Kobasica – the Pirot pressed Sausage /which became brand of Serbia/, each of them with secret technique and recipe of its preparation, that has been maintained and kept for generations. Visitors are excited to experience the unique taste of the Pirot peglana kobasica – the Pirot pressed Sausage, and keen to learn how much work goes into getting it to the point of consumption.
Preparation of proja /corn bread/: Mix it all together and bake in greased pan /it should be 5 cm high/ until golden. Best proja if served with kiseli kupus and pavlaka.
This is favorite specialty in villagers' lives in Serbia and very tasty and healthy food.
Preparation : Boil nettles for a while and then chop them into small pieces. Put them together with corn flour, mashed cheese, eggs, oil and baking powder and knead well. Use some mineral water if necessary to make it watery. Put a little oil in a pan and bake in oven on 220 C for about 30 minutes /until brown/. Serve it warm or cold /with yoghurt/.
Pihtije are an aspic-like Serbian delicious dish. Pihtijas are generally made from low grade pork meat, such as the head, shank and/or hock. Some recipes also include smoked meat. Pihtije are commonly just one component of a traditional Serbian meal (or an starter), although they can be served as a main dish. They are usually accompanied by cold rakija (strong plum brandy šljivovica or apricot brandy is nice, but quince brandy can do as well) and turšija (cold pickled vegetables, usually horse-radish, bell peppers, hot peppers, green tomatoes and cabbage/sauerkraut). The recipe calls for the meat to be cleaned, washed and then boiled for a short time, no longer than 5-10 minutes. Then the water is changed, and vegetables and spices are added (usually pepper, bay leaves, onion, carrots, celery). This is cooked until the meat begins to separate from the bones by itself; then, the bones are removed, the meat stock is filtered and the meat and stock are poured into shallow bowls. Garlic is added, as well as thin slices of carrots or green peppers, or something similar for decoration. It is left to sit in a cold spot, such as a fridge or outside in cold weather (this is a traditional winter dish). It congeals into jelly and can be cut into cubes (it is often said that good pihtijas are "cut like glass"). These pihtije cubes can be sprinkled with dried ground red paprika (aleva paprika), as desired, before serving.
Preparation of Chicken Stew : Sauté the onions and garlic until golden brown. Add chilly powder, chicken and little water. Simmer on low heat. Bring to the boil. Add tomatoes and peppers. When the meat is done, remove from the pan, bone and keep warm. Strain the juices through the sieve and pour over the meat, garnish with peppers and tomatoes. Serve the chicken soup with pasta or noodles.
Stuffed peppers, Punjena paprika (Serbia, Bosnia and Montenegro), Polneti piperki (Macedonia), Pulnena paprika/Pulneni chushki (Bulgaria) or Ardei umpluti (Romania) determines a famous Balkan dish consisting of paprikas/peppers filled with mixture of meat and rice. There are many variations of stuffed peppers across the Balkans, and they are often on the menu throughout the year. When fasting, peppers are stuffed with beans or other variant of vegetable.
Preparation : Clean paprika, take out seed from them and put in big oven. Bake onion, mushrooms, celery and carrots in greased pan until brown. Add soya beans or rice and afterward salt and pepper and join all to fill pepers. Finish tops of peppers with piece of tomato. Pour tomato juice or water over stuffed paprika and cook some half and hour on small temperature.
Sarma is the name of flavor grape leaf or cabbage leaf roll common to Southeastern Europe and adjacent areas. It is traditionally prepared in Armenia, Bulgaria, Bosnia-Herzegovina, Croatia, Greece, Hungary, Macedonia, Montenegro, Romania, Serbia, Slovenia, Turkey, Ukraine, and in some other geographically and traditionally close countries. Sarma means "wrapping" or "rolling" in Turkish, and is similar to its cousin dolma. Minced meat /usually beef, pork, veal, or a combination thereof/, rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage, sauerkraut /most often in Serbia/, grape or broad-leaf plantain leaves. The combination is then cooked together with few pieces of smoked meat or beacon in boiling water for few hours. While specific recipes vary across the region, it is uniformly recognized that the best cooking method is slow boiling in large clay pots. A special ingredient, flour browned in fat, is often added at the end of the process. Vegetarian variants as well as those made with fish exist.
Unlike other eastern European cultures, the peoples of Southeastern Europe overwhelmingly use sour cabbage /pickled cabbage/ as opposed to fresh cabbage. It gives sarma unique savory taste. At the end of the autumn, families traditionally prepare the sour cabbage /as whole cabbage, or as individual leaves for sarma-making but also shredded that is used for other traditional Serbian dishes, among them podvarak is most popular/. Pickled cabbage is one of autochtonous specialty in Serbia which is used as salad in starters or cooked in sarma as the main dish. Another kind of sarma are those rolled in /grape/ vine leaves — smaller and with slightly different taste. Sarma prepared with pickled cabbage is normally a heavy dish /though families are increasingly using healthier options such as olive oil or other oils instead of the traditional pork fat/. Thus it is usually eaten during winter. Traditionally sarma is served along with polenta or potatoes, which are sometimes mashed. Other optional add-ons include sour cream, yogurt and horseradish. Cabbage rolls served in tomato sauce, though common in North America, are much less common in Southeastern Europe. Unlike its Polish or Ukrainian equivalents, the filling of sarma in Serbia is predominately meat, as opposed to rice—in fact, it is only in recent times that rice has been added to sarma. Originally sarma was made with barley. It is virtually impossible to make sarma for a small number of people, unless they are willing to help themselves to huge servings. Traditionally, a pot filled with sarma /sarmale/ is usually prepared for an entire family. Sarma is very popular /favorite/ dish in Serbia and often served as a one of the main dishes during wedding ceremonies.
Variety of colors and flavors – tomato, paprika, cabbage, gourds, onion, garlic… each one tells a different story, meaning and aroma. Above all healthy content of vegetables, regardless if fresh, cooked or fried, their importance is huge, and often used in the Serbian cuisine as main course or supplement.
In the Serbian households it is custom to prepare vegetables and fruits for winter period by thermic or other process adding special local spices. Localized and unavoidable, making pickled vegetables as the winter preserves is home made masterpiece with great taste and visual effect. Here you will enjoy eating pickled cabbage/sauerkraut, turšija – a mixture of pickled gherkins, peppers, green tomatoes, cauliflower and carrots, ayvar and other MEMORABLE pickled food.


text:
Q: NSTimer Countdown - updateCounter Swift 3.0 New Syntax? I have a simple countdown timer. And a label that displays the countdown.
var swiftTimer = NSTimer()
var swiftCounter = 60

override func viewDidLoad() {

timerLabel.text = String(swiftCounter)

}

I reduce the counter by one second. This function gives me an error:
func updateCounter() {
    timerLabel.text = String(swiftCounter--)

Erro states:

'--' is deprecated: it will be removed in Swift 3

I realise I have to convert -- it to x -= 1 (x is the variable). I have tried
 func updateCounter() {
        timerLabel.text = String(swiftCounter -= 1)

    }

to reduce the counter by 1 second, but my counter (timerLabel) just goes blank.
What is the new Swift syntax for my situation please?
* UPDATE: *
I also added a condition that my timer stop when it reaches zero (0), I failed to do this previously and my timer went into negative territory. My amended code as follows:
func updateCounter() {
    swiftCounter -= 1
    timerLabel.text = String(swiftCounter)

    if swiftCounter == 0 {
        swiftTimer.invalidate()
    }
}

Hope it helps anyone with a similar situation ;)

A: First of all, it's a warning, not an error.
Just insert an extra line.
func updateCounter() {
   SwiftCounter -= 1
   timerLabel.text = String(SwiftCounter)

A: You should separate the logic onto 2 lines, because you're decrementing and saving and then converting to string for display and that's 2 different things:
SwiftCounter -= 1
timerLabel.text = String(SwiftCounter)

A: I edit youre function:
 func updateCounter() {
    SwiftCounter -= 1
    timerLabel.text = String(SwiftCounter)
 }

A: postfix func --(inout num: Int) {
 num = num - 1
 }

var a = 5

for _ in 0...4{
print(--a)
}

redpajama_set_name: RedPajamaStackExchange


text:
Noma Hiroshi
DOI link for Noma Hiroshi
Noma Hiroshi book
ByDouglas N. Slaymaker
BookThe Body in Postwar Japanese Fiction
Widely credited with having introduced or discovered the style now associated with "postwar writing," Noma Hiroshi's work was grouped with the "flesh school" (nikutaiha of nikutai bungaku in the earliest years of his career, the late 1940s and early 1950s. When one considers his entire oeuvre, his differences from writers such as Tamura and Ango may be more striking than his similarities, for his writing exhibits a committed Marxism, and it never attracted the popular, general readership that Tamura or Ango could claim. In the early years, however, the years immediately following surrender, he was treated as one of the writers related to them because of his focus on the carnal individual who was facing oppressive structures and was also the source of individual liberation and identity.


text:
package nl.knaw.huygens.timbuctoo.search.description.facet.helpers;

import org.apache.tinkerpop.gremlin.structure.Direction;
import org.apache.tinkerpop.gremlin.structure.Vertex;

import java.util.ArrayList;
import java.util.List;

public class RelatedMultiValuePropertyGetter extends MultiValuePropertyGetter {

  private final String[] relations;

  public RelatedMultiValuePropertyGetter(String... relations) {
    this.relations = relations;
  }

  @Override
  public List<String> getValues(Vertex vertex, String propertyName) {
    List<String> result = new ArrayList<>();
    vertex.vertices(Direction.BOTH, relations).forEachRemaining(targetVertex -> {
      List<String> values = super.getValues(targetVertex, propertyName);
      values.forEach(result::add);
    });
    return result;
  }
}

redpajama_set_name: RedPajamaGithub


Piano lessons and musical training are found to have great benefits in the development of children's reading and verbal abilities, numerical skills, organizational skills, working memory, attention control, and could be a treatment of cognitive disorders such as ADHD.
This entry was posted in Benefits of music lessons. Bookmark the permalink.


Are you dealing with an imposter?
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We contact universities, colleges and educational institutions and obtain accurate academic records to make sure that the information submitted is not fake.
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We check any past criminal activities or convictions of the candidate, by contacting concern police stations under the given addresses.
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Is your candidate high on competence or contraband?
We have tie-ups with reputed laboratories across India for pre-employment medical check-ups and 5/7/10 panel drug tests. We test for drug abuse from amphetamines, barbiturates, cocaine, morphine, marijuana, opiates etc.
Is the person is same?
We verify the information provided by the candidate for authenticity of Identity documents like PAN card, Aadhar Card, Passport or Driving license.
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We identify questionable online activities that may pose a greater risk to your organization.


text:
Q: I cannot submit a job on HPC (QSUB) for the past 2 months, I have been trying to find out why why I cannot submit a job on our HPC (using QSUB), recently, I found out that my home directory was
$/export/home/wrfuser

while my other co-workers are
$/home/wrfuser1

*note /export

I can submit a job but it never shows a result. Here's my sample hello.qsub:

#!/bin/bash --login
 #PBS -j oe
 #PBS -l walltime=00:01:00,nodes=1,ppn=1,mem=50mb

 export WORKDIR=/mnt/NFS003/WRF/WRF_hist/qsub_test

 cd ${WORKDIR}

 echo "HELLO WORLD"

[wrfuser@HPC qsub_test]$ vi hello.qsub

[wrfuser@HPC qsub_test]$ qsub hello.qsub

Your job 7618 ("hello.qsub") has been submitted
[wrfuser@HPC qsub_test]$ qstat
job-ID  prior   name       user         state submit/start at     queue                          slots ja-task-ID
7617 0.55500 hello.qsub wrfuser      Eqw   04/06/2018 10:21:35                                    1
   7618 0.55500 hello.qsub wrfuser      Eqw    04/06/2018 10:35:15                                    1
[wrfuser@HPC qsub_test]$
If its not possible to do that on /export/home, is there any other way to submit a job on HPC?

A: I solved it!!! I changed my qsub script to
#!/bin/bash
#
#$ -cwd
#$ -j y
#$ -S /bin/bash
#$ -pe orte 64

echo "HELLO JOHN"
mkdir Hello_world
[wrfuser@CADHPC01 run]$

I am using number of nodes,ppn, and memory on my previous script and now I changed it to number of cores #$ -pe orte 64. However, I not 100% sure that it is the main reason for that error.
I am newbie here in stackoverflow and it feels like I will learn and enjoy exponentially here!! Thanks! :D


text:
<?xml version="1.0" encoding="utf-8"?>
<resources>

    <style name="Account" parent="Theme.AppCompat.Light"></style>
</resources>


Christmas is near, like in a few days. If you are like me, you wait to the last minute to put things together. So let me help you out a little bit.
My family gathers together on Christmas Day for dinner, games, and 🎁… so this year I put together a few little games prizes for the family to enjoy. And there are very inexpensive to make.
I purchased these cute little Christmas tins from the dollar tree.
To give them away as gifts, I filled them with candy canes, chocolates, and assorted tea bags. This makes the perfect little inexpensive gift prize for games like bingo and family feud.
I spend $20 and some change to make 8 prizes. Like I said before, this is very inexpensive. So if you need some last minute prizes, go ahead and visit the dollar tree.
I hope this was helpful. If you make your own gift tins please be sure to comment and send me pictures. I would love to see.


text:
Q: Solutions for reporting off of an EAV structured database? Existing setup SQL Server 2005 with standard EAV table that users want to slice and dice with a BI tool (Cognos).
Is there any hope that we can transform this data into a format that we can report off of? Google has led me to believe there is no hope. I'd like to believe that some kind of solution is out there.

A: Well...my solution is as follows:
I used a dynamic pivot table in a stored procedure. The stored procedure called a View that I created which denormalizes the data. I think used MS Query to hook the stored procedure up to Excel 2010. This loads it up into a nicely formatted table that allows the end user to sort and filter to their heart's content.
With 200,000 records, the query takes about 20-30 seconds to run... I pre-loaded the spreadsheet and set it to refresh in the background at set intervals.
They have it in their hands now, but not long enough to have any feedback. With all the tools I've tried and researched...this really is the only one that has met all my requirements...which is slightly frightening to me. Hope this helps anyone who stumbles across this question.

A: EAV is a nightmare for BI tools.
I've found a few places that build automated processes that generate a "pivoted" view of the EAV table, as an ETL process daily which drops & recreates the table, with columns for each key.
However, depending on how your BI tool works, you will still have to manually add the new attributes that are created by the department. You could build a notification process to your team to let you know when the business creates a new attribute.


In this era where the world has vanished global and the individuals have united together big prolonged family, length is no much longer a wall in the lives from the people. A person soaking in the much area worldwide may merely button on his hand-held mobile phone and arrive to find out or maybe discuss to another individual in some other part of the globe. If at all a person demands to give any particular article to a new person in another part of the community, he no more needs to will end up in person or send out it through another individual who is reliable. International Shipment Shipping has become as vicinal as people themselves moving overseas.
All the International Gets Companies that claim that they feature fast and protected shipping of shipment are the ones that have a large and expandable tie-up with a large number of of your top rated carrier service providers. These firms make employ of the terrain, oxygen and drinking water ways of travel to carry most goods that must be transported from place to one other. Although track and road transport is restricted to indigenous transport, planes and cruises are majorly the modes of foreign freight carriage. The sum of products that can be transported in airplanes and cruises are also larger than rail or road. Abroad shipping generally entails costs that happen to be more than national, especially because that they entail even more mileage and a bit considerably more expensive setting of travel.
People must get very careful when making a choice out of every one of the International reach and international Freight Businesses. Persons should take extra care to make certain that the articles being shipped are properly packaged to avoid harm. The shipping companies might not hold themselves responsible with regards to the damage declaring that they may have stated in their particular terms of contract that handling damage are most likely. Though this kind of occurs extremely rarely, it is usually better to end up being secure than to be regretfull. One will need to take care when getting a shipping transporter, especially if there are valuable merchandise and/or significant documents to become shipped. An informal market survey should become done to be able to pick out the correct and most suitable service pertaining to the deal. The firm which includes the top pace of good ratings in fast and safe shipping may be quickly saw by simply checking the previous 2-3 years' industry styles.
Suppose you don't experience to go to all the difficulty of doing the marketplace research? What if the talking to agency does it for you? Certainly, you noticed that right! FreightGuru is recognized as a prime delivery professional in the US with all the edge the company by itself calls for each of the pain to offer the most appropriate and reliable carrier. And you see how? Well, when an order is placed when using the company, various carriers buy it as well as the one that is considered the most cost-effective but yet the most trustworthy is chosen. What will be you hanging around for, arrive experience the big difference in Meeting place Gets Transport!


text:
Vaping Herald – Vaping News Daily – Vape Magazine
Home Vaping News IQOS, Despite Not Meeting FDA Standards, Is Authorized as Modified Risk Tobacco...
IQOS, Despite Not Meeting FDA Standards, Is Authorized as Modified Risk Tobacco Product
Walter Wape
Due to a recent PreMarket Tobacco Application(PMTA submissions that involved all areas of the "Electronic Nicotine Delivery Systems" market, we reminded about the preceding act regarding IQOS.
The Food and Drug Administration took the unprecedented step to authorize Philip Morris's, heat-not-burn tobacco product, IQOS, even though it failed to meet any of the standards put forth by the agency.
In a press release announcing the agency's decision, Mitch Zeller, the director of the Center for Tobacco Products, stated that "these particular products…could help addicted adult smokers transition away from combusted cigarettes and reduce their exposure to harmful chemicals".
There have been multiple studies conducted that have found the contrary. The decision has only added to the belief that the federal government favors traditional tobacco products over e-cigarettes.
Fair and equal rights for everyone?
Why Did the FDA Authorize IQOS?
The decision was made in July of this year to authorize the IQOS after a lengthy, four-year process. Philip Morris had applied to have the IQOS receive both a:
Today, FDA issued exposure modification orders for Philip Morris Products S.A.'s IQOS System, which permits the products to be marketed with specific information about reduced exposure. Even with this action, these products are not safe nor "FDA approved." https://t.co/Dts7v4CIny pic.twitter.com/aPXkL5CNtB
— FDA Tobacco (@FDATobacco) July 7, 2020
Risk modification classification (which would give the company the right to claim that their product was safer than traditional tobacco)
Exposure modification classification (which would give the company the right to say that their product reduced a person's exposure to harmful chemicals)
The U.S. FDA determined that issuing exposure modification orders for the IQOS system, while not risk-free, is "appropriate to promote the public health".#ScientificUpdate 11 takes an in-depth look ➡ https://t.co/T1kXGSPiNx pic.twitter.com/uTqYpG1uw1
— PMIScience (@PMIScience) October 1, 2020
The company did not receive a risk modification classification but was granted an exposure modification authorization, due to the data it provided the agency. The agency wrote that the company proved the following:
The IQOS "significantly reduces the production of harmful and potentially harmful chemicals compared to cigarette smoke", because it does not burn tobacco, but only heats it.
The IQOS "significantly reduces the body's exposure to 15 specific harmful and potentially harmful chemicals".
"IQOS aerosols contain considerably lower levels of potential carcinogens and toxic chemicals".
All of these claims have been debunked by independent studies showing the opposite. The independent studies have also called into question PMI's research methods and have accused the company of leaving out important data sets. The FDA did not conduct its own studies on the viability of PMI's research.
It instead chose to accept the research PMI itself conducted without question. Despite this, Mitch Zeller also puzzlingly wrote in his statement that "that these products are not safe", and should not be thought of as "FDA approved", even though the agency went through with granting the company an "exposure modification" classification,
Debunking PMI's Claims
Evidence abounds countering PMI's claims. Researchers have not only debunked the majority of the company's conclusions about the safety of their products, but they have also pointed out the deficiencies in their reports.
The model used by the company to prove IQOS's reduced risk: "underestimates the potential impact of IQOS on the population as a whole and does not justify marketing the product as an MRTP".
That "PMI failed to demonstrate that the proposed IQOS claims within their MRTP application…are consistent with the scientific evidence of actual harm and exposure".
That "PMI's proposed reduced exposure claim is false and misleading".
– experts say
All these reports were published as a response to the company's initial application, which was made in 2016. Aside from rejecting the PMI's scientific claims about reduced risk and exposure, these studies — commissioned by groups as varied as the US National Cancer Institute, Stanford University, and the Campaign for Tobacco-Free Kids – found the company's marketing was problematic.
Vague and Misleading Labelling
A central claim of PMI's marketing is that current smokers will "switch completely" from traditional cigarettes to the heat-not-burn variety. The company pushes this belief without accounting for the fact that most people who switch do not switch completely but become poly-users, meaning they use more than one tobacco product.
The company's research has found this to be true. In Japan – one of the first markets where the company introduced IQOS – the company's own scientists discovered that:
36% of Japanese IQOS users also used another tobacco product, whether conventional cigarettes or e-cigarettes.
The company ignored this evidence and kept on repeating the claim that potential IQOS users would "switch completely" from cigarettes, or that IQOS would lessen users' dependence on nicotine.
Drawing In Young People
One of the more glaring omissions in PMI's research is that it failed to study the effect its "reduced risk" marketing claims would have on young people. Not only that, but the company purposefully tried to entice young users with the same tactics that it used before in marketing cigarettes, including:
"liberal use of artists, musicians, social media influencers, and celebrities in promotional roles"
"Promoting IQOS as an "elegantly fashionable lifestyle product"
And "using events, social media, and influencers and celebrities" to renormalize smoking
Nothing in the FDA's press release about its authorization of IQOS as an "exposure modified" product took this into account. It must be said that many of these studies argued against the agency granting PMI a "modified risk tobacco product" or MRTP, which it did. But the agency opened a loophole for the company to continue with its marketing campaign, and misleading claims.
Did the FDA Play Favorites?
The FDA's decision was heralded by PMI as a "historic opportunity for public health". The company posted a reaction to the agency's decision on its website, which it took as a vindication of their long-standing claims. It even took the opportunity to repeat those claims in its press release, which seems more like gloating than anything else.
With a wealth of information debunking the company's claims, many are wondering why the FDA, which is charged with protecting the public from misleading health claims made by tobacco companies, dropped the ball by authorizing PMI to continue lying to the public.
The ham-fisted decision that denied one authorization, but granted another show that accommodations can be made for powerful, well-connected tobacco companies. None of these studies claimed that e-cigarettes were a better alternative to IQOS, but they did point out that the aerosols from e-cigarettes contained fewer carcinogens than the IQOS.
With the FDA cracking down on e-cigarettes, and talk about an outright ban increasing in light of the recent troubles, it is troubling that the agency would relax its own standards to allow a tobacco company the right to say its products are safer, even though the science says otherwise.
Christina Matthews
I love the written word, and in my career as a journalist, I strive to provide the facts about everything I write about. There are too many false and alarmist stories out there about life and vaping mainly. My mission is to make e-cigarettes less scary to people with informative articles and extensive research on not only the possible evils of cigarettes and Big Tobacco, but the objective side of e-cigs.
Source: VapingDaily
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Collection: Allium, collection of Fragments complied on the basis of Rule 3 (Molecular weight < 300, ClogP < 3, the number of hydrogen bond donors <3, the number of hydrogen bond acceptors < 3) and other proprietary filters.
Description: Stock of Fragments for Fragment Based Drug Discovery.
Sample: 1 mg-100 mg in various formats including mg, mcmol, sets, DMSO solution, dry film.
Molecules to select: Download free access collection of Fragments available for immediate delivery.
Delivery: Courier service (UPS, DHL, FedEX, TNT) . Feel free to provide us with your own customer account in any of the courier service. Structural data (SD file), packing details (xls. File) are provided along with each package.


text:
Bars in Christchurch to Par...
Bars in Christchurch to Party All Night!
Bars in Christchurch are a hub for old buddies wanting to hang out over a drink, dates settling in for a cosy night and young dancers who want to show off their swag. Whether you are in Christchurch for a short stay or have been here for a while, do not just stick to one bar. Try out new options as there are plenty here. Strike up a conversation with anyone at bars in Christchurch, as they will surely know the best spots to camp, hike, swim, ski, fish and shop.
Christchurch has a rich cultural hub which comes alive at night with a vibrant nightlife full of entertainment. The city has a lot of upbeat bars and noisy live music venues – all with great happy hour deals. We have made your choice easier by listing down some of the best bars in town. Take a look!
7 Most Vibrant Bars in Christchurch
12 Bar is a friendly and lively American style dive bar situated in central Christchurch. This bar is an amazing mix of beer, food, music and games and is sure to compel you to come back. You can have plenty of some good quality craft beer on-site or takeaway. It also has drinks which are long time favourites of people including Speights and DB. A variety of options is available on New Zealand wines too, in fact, you will find a lot of people sipping on one. Great food complements great beer and 12 Bar offers delicious food made from its food truck - Beat Kitchen. You can order food through food delivery apps from here as well. 12 Bar hosts frequent live shows with blues as a common genre. The feel-good music is performed by different bands like South Street Trio, Wolf Belly, Matt Hall and The Penny Blues Band. There is a gaming section here so you can bring your family here as well!
Address: 342 Saint Asaph Street, Christchurch Central, Christchurch.
The Smash Palace
Set in a building and the surrounding site which was once occupied by Brick Farm Restaurant and Bar, this bar is a fusion of the best features of both Brick Farm and Smash Palace. It is a bus-converted-into-a-bar and offers great local wine and has unlimited tap beer on its menu. The menu also has the city's best homemade burgers made from scratch. Enjoy a bowl of cheerios while listening to music while their service caters you. Smash Palace ticks all the boxes when it comes to good hospitality.
Address: 172 High Street, Christchurch Central, Christchurch.
Canterbury Brewers' Collective
Started by New Zealand's "Beer Man", Chris Ruske, this bar is the central spot for takeaway brews, cold pints and uninterrupted chats over which to find your new favourite booze. Kegs from local breweries like Three Boys, Ghost, Brew Moon, Beer Baroness, Two Thumb Eruption, and more are found on tap. While expanding the business, Chris has stuck to his original mission, that is, to serve beer brewed by sole brewers, groups of friends or families who form a major part of the area's craft beer scene. He knows the brewers himself and takes pride in serving their creations to the wider public.
Address: 96 Oxford Terrace, Christchurch Central, Christchurch.
This bar is a haven for gin seeking enthusiasts. There are around 80 different kinds of gin in New Zealand alone, not to mention the variety around the world. This bar does not serve gin the conventional way, instead, notches things up a bit. Boutique gins are mixed with fermented berries, rose petals and lush tonics adding a lot of flavour, colour and texture. The bar has a very friendly atmosphere and is designed with well-loved furniture and lots of plants adding a nature's vibe to it. There is an array of other drinks too, like wine, beer, hot gin punches, etc. A small menu of tapas features goat cheese served with flatbread, pizza, and light bite options.
Address: 92 Victoria Street, City Centre, Christchurch.
Civil and Naval
A cosy yet cool and approachable bar, this bar is located in Lyttelton in a beautiful brick building. You will have them serving food, beer, wine and cocktails from all over the world. The focus is on boutique and family-owned producers as well as small scale international distillers. The food they offer is perhaps very interesting and is laid down in a well-thought-out menu. Some of these delicious items are miso butter coated edamame beans, deep-fried cauliflower with maple and chipotle, hand-cut chips and bottomless aioli, making it a place for your teetotaller friends too!
Address: 16 London Street, Lyttelton.
Located in The Arts Centre in the space that was once occupied by the legendary Annie's Wine Bar, Cellar Door exists in a place that is already very special to Cantabrians. Local Pinot Noir barrels are revamped to be made into a wooden bar made with staves. Sunlight travels through the large historic windows and there's much attention to detail when we see the Crown Lynn china and vintage cutlery. Cellar Door has its "wine tasting flights" where each flight has a unique name and explains the process and origin in simple language instead of telling you what to drink. Start your journey to find what you love to have. Craft beers on tap and spirits are also available. The food menu mostly consists of gluten-free and vegan food.
Address: 1 Hereford Street, Christchurch Central, Christchurch.
Evil Genius Bar and Eatery
A bar and restaurant having an easy-going atmosphere with views of the estuary, marshes and hills beyond. Have a leisurely lunch, dine-in with your friends or hang out with your friends over a glass of wine or two. Evil Genius offers a menu full of fusion of Asian food with Evil Fried Chicken being the favourite. It has several equally tasty vegan alternatives as well. Enjoy the local wine, craft beer and cocktails amidst the relaxing music. Dance your heart out at the dance parties and open mic nights hosted by them on Thursday or Friday nights.
Address: Unit 2/1091 Ferry Road, Ferrymead, Christchurch.
Whether you are looking for an evening of having fun with friends or prefer to enjoy solitude, bars in Christchurch offer a plethora of places you could go to.
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Tips on rebounding from financial setbacks
A lot of people are experiencing financial hardships right now, but there's hope.
"I think it's really helpful for anyone today who might be experiencing that to know that people who've had financial setbacks in the past have been able to recover," said Marcy Keckler, VP of Financial Advice Strategy at Ameriprise Financial.
Pre-pandemic, Ameriprise Financial looked into people who have experienced financial setbacks, how they overcame it, and largely came out better in the end.
About 75% of investors they talked to had experienced a major setback that derailed the plan they were on, but 90% said they did make a comeback.
The timeframe varied depending on whether it was market loss, job loss or even taking care of another family member.
While years to recover may sound like a lot, what's important to note is people felt a greater sense of control afterward.
"So, I think for people who might be experiencing that today, that can be a message of hope that your ability to kind of ride out the storm and address that setback you've experienced can be something that can lead to feeling of greater confidence," said Keckler.
The most important key to financial recovery is taking a hard look at your spending habits, changing spending and saving behavior, building that emergency fund even if it starts later, and setting goals.
"It makes a big difference to write down your goals," said Keckler. "There is power in having a written plan."
Now's also a good time to look at legal documents like a will, trust, health care power of attorney, and advance health care directive.


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Angels, Callaspo agree to one-year, $2 million…
Angels, Callaspo agree to one-year, $2 million contract
Infielder Alberto Callaspo and the Angels agreed to a $2 million, one-year contract that avoided salary arbitration, general manager Tony Reagins announced. Callaspo batted .265 with 27 doubles, 10 home runs and 56 RBI in 58 games with the team last season.
The 27-year-old third baseman was acquired from Kansas City last July in exchange for pitchers Sean O'Sullivan and Will Smith.
Callaspo played at every level in the Angels' minor league system from 2001-05 after he was signed in 2001 as a non-drafted free agent.


There's a reason why tourism in Majorca has exploded in recent years. And exploded it definitely has – the number of tourists visiting the island has leapt from 500,000 in 1960 to nearly 7,000,000 in 1997 to over 20,000,000 in 2001. So why are holidays in Majorca so popular with English tourists? The Majorca Weather – Sunshine, sunshine and more sunshine Well, the first reason is obvious – the glorious weather. Majorca is famous for its warm weather, and as Britain recovers from recent flooding, it looks particularly enviable. In summer temperatures reach 30 degrees Celsius at points, making it perfect for sunbathing without ever feeling too uncomfortable. Even in winter (which is still a good time to visit the island, but you may find much of the tourist fare closed out of season) Majorca's weather is mild and pleasant with frequent sunny days.
These warm temperatures are also matched by the waters, which are clear and perfect for diving (for those not content to just recline on the beach all day). Majorca: A Britain away from Britain Another reason for Majorca's popularity with Brits abroad is because it is so British in places. Resorts such as Magaluf and Palma Nova are so well catered for British holiday makers that the majority of voices you hear will be English and the home comforts are easily obtainable from the local shops and cafes – be it a full English breakfast or some Cadburys chocolate. To this end, Majorca resorts often feel like a hotter beach based version of Britain which is what people often want from a break in the sun. Rude not to visit Majorca at that price Holidays in Majorca are really cheap these days.
The competition between the island's hotels and the growth of internet travel companies means that everyone's trying their hardest to undercut each other. Without putting the hard sell on too much, I feel that my company (Search Travel Online) have got some particularly decent Majorca holiday deals at the moment – but I shall try and return to neutrality now… Once you are actually there, the prices are good as well – compared to restaurants in the UK, you are in for a pleasant surprise when you explore Majorca's restaurants and shops for the first time. Majorca: Something for Everyone The other odd thing about Majorca's popularity is the stereotypical holiday maker it attracts – there isn't one! We regularly sell to groups of teenagers, families with young children, young couples and even elderly holiday makers. Majorca is so varied, there are attractions for everyone. From the wild club scene of Magaluf and Palma Nova, to the historical heritage of Puerto Pollensia, to the culture and shopping of Palma, to the glorious beaches of Alcudia to the various children's attractions and fantastic restaurants dotted throughout the island, you're sure to find something to make your Majorca holiday memorable. And the best thing about Majorca? It's small enough to see as much or as little of this huge variety as you like with a rental car.


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Fun, sophisticated and delicious, the Taste of Spring Package celebrates the region's freshest ingredients and our culinary team's gifts for making every bite an amazing experience.
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Do you think your boss realizes what a good worker you are? It is always difficult to prove that you are the best of the best, especially to your employer. The true key is finding ways to stand out and make your mark. Thinking proactively and applying a few bits of knowledge will make it so. Follow some tips and you'll be winning employee of the month in no time!
Come Early When There is a Deadline – When there is something to do, do not be afraid to get to work at 7 a.m. This will not only alleviate the stress for the day, but prove to your boss the dedication you have to the project. Even if the deadline is not met, there is no way you can be held at fault! Your boss will notice this dedication and see you as a core player on the team!
busy you are. By simply looking over, your boss can admire all of the projects that you are working on. Just make sure that the board is clean, organized, and free of any inappropriate doodles.
Keep Your Boss Informed of Problems – Communication is a key factor in the workplace. If something goes wrong, feel free to tell your boss and let them know. You might think this is a bad idea, but even if your boss does get frustrated, it is much better than them getting surprised and yelling at you for keeping them out of the loop. Realistically, they'll appreciate the fact that you were completely upfront with them.
Help Others – If you have some free time, give someone else a hand. Your workmates will appreciate you and your boss will take notice as well. By learning more skills from others, you will become more viable around the workplace and prove yourself as a great employee.
Some people might look at these tips and think that they are common sense, but you would be surprised how many employees think their bosses do not like them. These guidelines are sure to improve your work relationship and you might even get a promotion out of it. Once you get that big raise, what will you put the money towards? We suggest a brand new car to make you really feel like an executive. Once you don't get that new car we obviously want to remind you to make sure the vehicle is insured. Give us a call today and we would love to let you know more about CT Auto Insurance, including discounts because even the boss loves a great price!
Time to come out of hiding and enjoy the nice weather. If over the weekend you found yourself in the backyard or sitting on your front porch, you might have received a friendly reminder your landscaping needs work. It may be time to call the experts at Whirlwind Fine Garden Design in Amherst. Not only can they come up with a great design for your landscaping and planting needs, but they also have experts that specialize in stone masonry work. They offer a great combination of design and construction services that can really improve your outdoor spaces.
Their design team can meet with you for a free consultation and start coming up with a plan for your outdoor space. They can help with everything from conceptual drawings to full planting, lighting and irrigation plans. Once it is time to start construction, they are there to help with patios, walls, walkways, and stairs. Their work doesn't stop there. They also can help with water gardens, ponds, and fountains. If you're thinking of a more small scale project, they can also help with your planting needs. Coming up with a great design, specializing in the best local plants. The experts at Whirlwind Fine Garden Design can truly help you improve your outdoor space. Check out our blog for more featured partners!
Time to Ride My Off-Road Vehicle…Now What?
As the temperature is rising, so is the temptation to get outdoors and enjoy the sunshine. I bet you can hardly wait to take the winter-tarp off your four-wheeler and tear up the brown grass in your backyard. Or does Spring time to you mean dirt-bike season? Perhaps you just bought your first off-road vehicle and are worried about taking your beautiful, shiny new toy out for a spin? No matter what it is you plan to ride, you are probably thinking "I took out my off-road vehicle…now what?" Don't be afraid to get a little mud on the tires, as long as you're insured!
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Solar hot water is when you channel water from rooftop panels to an existing tank. This can eliminate the energy used for a regular hot water heater. In a little less than 9 years it will pay for itself by saving you $280 annually and over $5,000 over 20 years.
Low emissive windows can help reduce energy costs by altering the way windows transfer heat. They pay for themselves in less than 3 years by saving you $300 a year and $6,000 over 20 years.
Green Roofs are plant filled flat rooftops that can eliminate run-off and provide better insulation than a basic roof. They can save you about $800 annually, $16,000 over the course of 20 years, and will pay for themselves in 10 years.
Programmable thermostats are a great addition to any home and will in less than a year they will pay for themselves. Who doesn't want to save $180 in just a year?
Radiant floors are a pretty big expense, but they can decrease heating costs. It takes a little over 7 years to make your money back, but in the first year alone you can save about $550.
These are just a couple of ways that going green can save you money. If you're going to make improvements on your home why not make improvements that will end up saving you money and the environment? These can also be a great selling point if you end up putting your home on the market. Another way you can save money when it comes to your home? A good New Jersey home insurance policy can make all the difference. Our agents can help make sure you are getting all the discounts you are eligible for, while also getting you great coverage.
Much like social media, the best part about blogging is the potential for interaction. When you post a blog that is engaging and entertaining, your readers want to comment and discuss it with you. This is very exciting as a writer and gives you the opportunity to build relationships and potentially have those people become new business prospects. Unfortunately, monitoring these comments is often times just another venue that you have to keep a watchful eye on and that can take up time. Google+ just announced they will allow you to bring your Google+ comments to your Blogger blog.
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Let's face it, as marketers we have a lot to monitor so for me just the idea of combining two things in one place is appealing. If you want to enable Google+ Comments, just visit the Google+ tab of your Blogger Dashboard, and check "Use Google+ Comments." Do you have any advice on monitoring blog comments? We'd love to hear them!
feel badly as well. You can definitely change your mood this season by changing your patterns and following a few new rules.
Open Windows – Cracking your windows is one of the first things you might want to do as the snow melts. The big issue arises when all the pollen comes flying on in! A way to get a cool breeze without putting yourself at risk is to use your air conditioner. Setting it to a circulate setting will make it so your unit is not taking in any air from the outside either.
unfortunately. The worst time for allergies is the morning and early afternoon so it's best to avoid those times when working out.
Clutter in the Home – There should be no reason to avoid spring cleaning anymore. Objects, such as stuffed animals can hold onto dust and pollen. This means that you could even be getting allergies if your windows are shut tight.
Doubt the Power of the Purifier – Just because you cannot see it, does not mean it's not there! An air purifier can remove any of the dust and pollen you can't do away with yourself.
of the things that you have to do and have to worry about…wouldn't it be nice to cross allergies off the list? After you cross that off the list and while we are talking about health, take the time to get a Connecticut Life Insurance policy. Our agents can help you choose the right policy and get you the coverage you need. It's not something we want to think about, but life insurance can help you provide for your family, even after you're gone.
Check out the seller. When you connect with the seller ask to meet up in person and make sure they agree. Sometimes you complete a transaction online, then the person vanishes so it's important to make sure they aren't afraid to handle business in person. No one wants to get car shopping cat-fished, right?
take a look at the car and remember the risks that may come with buying a vehicle "as is".
Be safe when paying. Don't send a check or wire money. That could very easily turn into a scam. If you are paying online, make sure you see a lock sign on the site to assure you that you are on a secure browser. Use a trusted credit card too because if something does go wrong your credit card company may be able to help you out.
Did you know you can also buy your Massachusetts car insurance online too? Unlike buying your car online, buying your car insurance online is safe and if you run into any problems, just give us a call! We want to help make your life easier, while getting you the coverage you need.
Are you a senior in high school heading off to college in the fall? Or maybe you just know someone who will be heading off to college in the fall. Either way, amongst the excitement of getting into college is also the worry about paying for college. Encharter Insurance is having a Distracted Driving Video Scholarship Contest and you could win a $2,000 scholarship. All you have to do is submit a video to us by April 29 that is 1-5 minutes in length and exemplifies distracted driving. Be sure to mention "Encharter Insurance", but most importantly be safe while filming (don't actually make yourself distracted while driving)! On April 30th the videos will be put on YouTube and people will vote for the best one.
Check out our video with some more information or click here for all the information you need to know about submission and rules.


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Burglar arrested while trying to leave the country is sentenced to four years and four months
By ninaeronenkruse on January 10, 2018 • ( Leave a comment )
Luis Moreno, 37, sentenced to four years and four months in prison. Image: Surrey Police
A burglar who was arrested while trying to leave for Chile has been sentenced to over four years in prison.
Louis Moreno, who's 37, used a ladder to break into a home on the St Georges Hill estate in Weybridge on 11th November 2016.
It's believed that he was still in the house when the homeowners returned and heard movement upstairs.
They also found that the doors where opened and that their safe had been turned over.
When police arrived the burglar had left the scene with expensive jewellery and some cash.
Thanks to a smear of blood left on the safe forensic analysis could tie Moreno to the burglary.
He admitted the crime after being arrested by Met Police officers while tying to catch a plane to Chile from Heathrow almost a year later.
Moreno received four years and four months imprisonment at Kingston Crown Court on 4th January after pleading guilty in December.
Detective Constable Phil Haffenden, who led the investigation, said the victims were devastated after losing family heirlooms that can never be replaced.
He urged homeowners to think about home security:
Please store any ladders in a locked shed or outhouse and make sure your home is fully secure when you go out.
According to Surrey Police most burglars do not possess housebreaking skills, so even basic security measures are likely to protect your home from break-ins.
Categories: Crime, News
Tagged as: burglary, Chile, Kingston Crown Court, Louis Moreno, Metropolitan Police, Surrey, Weybridge
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A number of years ago, we both did volunteer work for Montezuma National Wildlife Refuge in upstate New York (located on Routes 5 & 20 between Rte 89 and Rte 90; 12 miles W of Auburn); an outstanding place to see waterfowl, shorebirds, and eagles; spring and fall migration periods are particularly good times to visit. There is a visitor center open 7 days/week (closed during the winter months) from 10 to 3 (10 to 4 on weekends); the Friends of the Montezuma Wetlands Complex operate a gift shop inside the visitor center. The refuge itself is open during daylight hours.
Click here for the MNWR web site.
MNWR is a part of the Montezuma Wetlands Complex (MWC) Project which is an effort by the U.S. Fish and Wildlife Service, the New York State Department of Environmental Conservation, and Ducks Unlimited, Inc. to protect, restore and enhance wildlife habitat within the MWC.
Please check out the Friends of the Montezuma Wetlands Complex web site.