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Home / Missions / Regulatory Program and Permits / Mitigation
Mitigation Information
When the U.S. Army Corps of Engineers (Corps) reviews a project that requires Department of the Army authorization, our evaluation typically includes a determination of whether the applicant has taken sufficient measures to mitigate the project's likely adverse impact on the aquatic ecosystem. Mitigation is a three-step sequential process:
Avoid: Take all appropriate and practicable measures to avoid those adverse impacts to the aquatic ecosystem that are not necessary.
Minimize: Take all appropriate and practicable measures to minimize those adverse impacts to the aquatic ecosystem that cannot reasonably be avoided.
Compensate: Implement appropriate and practicable measures to compensate for adverse project impacts to the aquatic ecosystem that cannot reasonably be avoided or further minimized. This step is also referred to as compensatory mitigation.
Mitigation Rule
The Corps and the Environmental Protection Agency (EPA) issued regulations regarding mitigation on April 10, 2008. Compensatory Mitigation for Losses of Aquatic Resources (33 CFR 332), also known as the Mitigation Rule or Final Rule, became effective on June 9, 2008. The Mitigation Rule establishes standards and criteria for compensatory mitigation, including on-site and off-site permittee-responsible mitigation, mitigation banks, and in-lieu fee mitigation to offset losses associated with unavoidable impacts to waters of the United States authorized through the issuance of Department of the Army (DA) permits pursuant to section 404 of the Clean Water Act (33 U.S.C. 1344) and/or sections 9 or 10 of the Rivers and Harbors Act of 1899 (33 U.S.C. 401 et seq.).
The Mitigation Rule states that a permit application must include a statement describing how impacts to waters of the United States (U.S.) are to be avoided and minimized. The application must also include either a statement describing how impacts to waters of the U.S. are to be compensated for or a statement explaining why compensatory mitigation should not be required for the proposed impacts (33 CFR 332.4(b)(1)).
Colorado Mitigation Procedures (COMP)
On June 26, 2020, the Corps issued a public notice approving the Colorado Mitigation Procedures (COMP) v2. The COMP outlines basic regulatory process the Corps will follow to determine compensatory mitigation requirements, including when it may be appropriate to use wetland and/or stream functional and condition assessments (FCAMs), within the State of Colorado.
Colorado Mitigation Procedures (COMP) v2
Colorado Stream Quantification Tool (CSQT)
On September 29, 2020, the Corps issued a public notice approving the use of the Colorado Stream Quantification Tool (CSQT) v1. The CSQT is a stream condition assessment method based on the Stream Functions Pyramid Framework. The CSQT was developed as a result of a multi-agency collaborative effort led by USACE and USEPA to establish an objective, measureable, repeatable method to calculate debits and credits for stream impacts and mitigation in accordance with the 2008 Mitigation Rule (33 CFR 332), South Pacific Division (SPD) Mitigation and Monitoring Guidelines (MMGs), and Colorado Mitigation Procedures (COMP).
The CSQT assigns values to various stream conditions within function-based parameters, and the difference between pre- and post-construction conditions serves as the basis for calculating credits and debits at mitigation and impact sites, respectively.
The CSQT is composed of spreadsheet tools, a user manual, and a scientific support document. Additionally, USACE has developed a review checklist to help ensure that assessments are complete, based on sufficient data, follow the user manual, and reach reasonable conclusions. These documents are provided below in the links below:
CSQT 1.0
CSQT Review Checklist
Additional information about the CSQT can be found on our CSQT page.
Mitigation Ratio-Setting Checklist
The South Pacific Division Regulatory Program Standard Operating Procedure for Determination of Mitigation Ratios outlines the process for determining compensatory mitigation requirements as required for processing of Department of the Army (DA) permits under Section 404 of the Clean Water Act, Section 10 of the Rivers and Harbors Act, and Section 103 of the Marine Protection, Research, and Sanctuaries Act.
Instructions for the SOP for Determination of Mitigation Ratios
MRSC Checklist Examples
Mitigation Plan Requirements for Permits
For individual permits, the permittee must prepare a draft mitigation plan and submit it with the application for review. A final mitigation plan must be submitted to and approved by the USACE before an individual permit can be issued (33 CFR 332.4(c)(i)).
For general permits, if compensatory mitigation is required, the USACE may approve a conceptual or detailed mitigation plan but a final mitigation plan must be approved before the permittee commences work in waters of the United States (33 CFR 332.4(c)(ii)).
Regional Compensatory Mitigation and Monitoring Guidelines
The South Pacific Division has published Regional Compensatory Mitigation and Monitoring Guidelines (Guidelines) to be followed in South Pacific Division's subordinate districts (Albuquerque, San Francisco, Sacramento, and Los Angeles districts) regarding procedures for compensatory mitigation as required for processing of Department of the Army (DA) permits under Section 404 of the Clean Water Act, Section 10 of the Rivers and Harbors Act, and Section 103 of the Marine Protection, Research, and Sanctuaries Act. The Public Notice, including the Guidelines and Mitigation Monitoring Report Form, can be viewed at the link below:
http://www.spd.usace.army.mil/Missions/Regulatory/PublicNoticesandReferences/tabid/10390/Article/558934/final-regional-compensatory-mitigation-and-monitoring-guidelines.aspx
Uniform Performance Standards
The Uniform Performance Standards include physical, hydrological, and biological metrics for use in determining interim and final mitigation success, as well as adaptive management measures. These performance standards are required as part of any mitigation plan. The USACE Project Manager will work with applicants and their consultants to assist in identifying applicable performance standards for mitigation sites.
Mitigation Banking
To find Mitigation Banking information, click here to access the Regional In-lieu Fee and Banking Information Tracking System (RIBITS).
There are currently no Mitigation Banks in New Mexico or in the Albuquerque District's Area of Responsibility in Texas.
Mitigation Workshop Materials
The Regulatory Division held a workshop on March 12, 2015 on both the Regional Compensatory Mitigation and Monitoring Guidelines and the Mitigation Ratio-Setting Checklist. The presentations may be obtained by clicking on the links below:
Regional Compensatory Mitigation and Monitoring Guidelines Presentation
Mitigation Ratio-Setting Checklist Presentation
Between May 2019 and October 2019, the Corps hosted a number of workshops on the CSQT and the COMP. These presentations are intended to provide examples and offer perspective to aid in understanding the CSQT and its intended use within the 404 permitting program. The presentations do not constitute agency policy or procedures:
Presentation 1 of 4: Colorado Mitigation Procedures (COMP)
Presentation 2 of 4: Colorado Stream Quantification Tool (CSQT)
Presentation 3 of 4: Functional Loss (Debit Example)
Presentation 4 of 4: Functional Lift (Credit Example)

redpajama_set_name: RedPajamaCommonCrawl


Dogs are having different colors, designs, sizes and mentality. These things are only for their having different breeds. Most of the breeds can be pets.
There a few breeds which are wild and risky to adopt. You will get different breed dogs to have different attitudes.
Some breeds are attractive and smart. Some are wild or ferocious to look. Again some look funny and some look cute.
There are some dogs which are always small in size. From birth time to matured period these breeds remain small. Their size increases their beauty and cuteness. So people love to get a small pet dog at home. These small size pet dogs are affectionate to the children and other members of the family.
1. Pomeranian: This small breed dog looks great in two color coats and size also.
2. Bichon Frise: This is a snowy coat dog that looks like a doll and also cute.
3. Cavalier King: The dog has a large air with brown and white color coat.
Medium size dogs are the most common pet dogs. You will find this size of pet dogs everywhere. House owners love to pet these dogs for house safety. These dogs look after their house and garden. If the dogs find anyone stranger they start barking to make the owner aware of that.
1. Bulldog: Bulldog is a popular one for its medium body size. It is a French dog breed.
2. Dalmatian dog: This is another medium size dog with awesome body muscles.
3. German Shepard: German shepherd is a dog that looks wild and natural.
4. Rottweiler dog: You will also find this medium size dog strong and mighty.
You will surely get the large size breeds different than the small and medium. These breeds are very powerful in attitude. A few pet lovers have such size of breeds. These breeds dogs are cool minded. But they might be also attacking and wild if you do any negative behaviours.
1. Great Dane: You must find great Dane a giant size dog for its body structure.
2. St Barnard: This breed is very healthy and strong in look with a brown and white coat.
3. Spanish Mastiff: This breed is large in size and muscles are also strong with a brown coat.
If you want to learn about dog breeds you must concentrate on their sizes. Different breeds are having a different health condition, sizes and attitudes.
You can enjoy every breed of dog if you make them pet at home. You can get help in household chores and children can play with them also.


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Q: Color swatch on collections page I Shopify I have a shopify store and I added a color swatch palette to my shopify collections page .
How do I display only the colors that are in stock?
http://gloria22x.myshopify.com/collections/alle-produkte?sort_by=manual
Thanks, Alex
{% for option in product.options %}
{% if option == 'Color' %}
{% assign index = forloop.index0 %}
{% assign colorlist = '' %}
{% assign color = '' %}
{% for variant in product.variants %}
{% capture color %}
{{ variant.options[index] }}
{% endcapture %}
{% unless colorlist contains color %}
<img class="colorpalette" src="{{ color | downcase | strip_newlines | strip_html | replace:'ß','ss' | remove: ' ' | append: '.png' | asset_url }}" title="{{ color | camelize }}" alt="{{ color | camelize }}" width="16" height="16"/>
{% capture tempList %}
{{colorlist | append: color | append: ' '}}
{% endcapture %}
{% assign colorlist = tempList %}
{% endunless %}
{% endfor %}
{% endif %}
{% endfor %}

A: You need to check the inventory_quantity for each variant. Try this:
...
{% for variant in product.variants %}
    {% if variant.inventory_quantity > 0 %}
        ...
    {% endif %}
{% endfor %}
...

redpajama_set_name: RedPajamaStackExchange


Oral cancer is any cancer that forms around the lips, tongue, cheeks, floor of mouth, hard or soft palate.
How Is Oral Cancer Prevented and Treated?
In order to diagnose oral cancer, your ENT will feel for lumps or irregular tissue on your face, neck and mouth, keeping an eye out for discoloration or any other of the above symptoms. If a lesion is found, she may order a biopsy to determine if it is malignant or benign.
Oral cancer is treated the same way most cancers are – with surgery to remove the growth, radiation therapy, chemotherapy or a combination of the three.
To prevent oral cancer, avoid tobacco products and drink alcohol in moderation. In addition, you should eat a well-balanced diet and limit sun exposure. Perform self-exams at least once a month and see your dentist regularly.


GARDEN CITY, N.Y. (CBSNewYork/AP) — A fight at a Long Island mall sent dozens of panicked shoppers running for cover.
It happened around 7:30 p.m. Saturday at the Roosevelt Field Mall in Garden City.
A Nassau County police spokesman tells The Associated Press officers responded to a report of a fight at the shopping mall. There were no reported injuries.
Videos posted on social media sites showed shoppers running through the mall and hiding behind a wall near the food court.
A spokesman for Simon Property Group, which runs the mall, didn't immediately respond to a message seeking comment.
Saturday's incident comes days after a security guard at a Tourneau store in the mall was shot during an attempted robbery.
A suspect in that incident, 21-year-old Oliver Lee, was arrested Tuesday. He has pleaded not guilty to robbery, assault and other charges.


text:
Next up: New Semenuk RAW edit. You know what to do.
SRAM NX: The new 1×11 groupset for £250
1x11 for the masses
UP NEXT New Semenuk RAW edit. You know what to do.
Watch how Sam Hill handles the madness of Megavalanche
Cheapest fully featured 1×11 drivetrain on the market
Undercuts Shimano XT
Uses a 11-42t cassette for greater compatibility
Is this another 1×11 drivetrain?
Yep, that's right. Since 11 speed shifting first dropped into our laps in 2012, the 1x war has been fiercely fought. At the moment it seems like a race towards making it universal with cheaper options like Shimano XT and SRAM GX both released in the past year.
Looking to trump them both is the SRAM NX which comes in at a budget busting £251 for a crank and chainring, rear mech, shifter, chain and cassette. That makes it easily the cheapest 1x system around and gives you almost exactly the same 11-42t range available on Shimano's XT groupset… but for £120 less.
What makes it so cheap?
A number of factors have contributed to the rock-bottom price of this groupset. First and foremost is that, now the technology is pretty well established, the research and developments costs of each groupset are massively reduced.
Are there any big changes though?
The new SRAM NX cassette is 11-42t, as opposed to the 10-42t you'll find on other SRAM cassettes. This may not seem like a big deal but it means it's far cheaper to make and you don't need a specific SRAM XD driver body to run the cassette, it can simply be run on a standard freehub body.
The result of all of this is that the cassette costs only £68 (£12 cheaper than XT) but you needn't worry about the spread of your gears as there are eight chainrings, ranging from 26t-40t, to help you find the perfect ratios.
What are the downsides?
Of course, SRAM has had to cut corners elsewhere too. The NX is far from the Gucci, carbon world of XX1 – the rear mech cage is steel, as are the pulley bearings, the cassette uses pinned steel sprockets and the crank arms are forged, but not hollow. The result of this is a groupset that weighs in at over 2kg.
The shifters are also not matchmaker compatible so you'll have to put up with a bit more clutter on your bars.
SRAM reckons that "more people will ride bikes if shifting them is easier" and we have to agree, however we won't be drawn into saying that NX is the ultimate solution.
We've not got our hands on the NX yet but bringing the simplicity, range and chain security of single ring drivetrains to a wider audience has to be a good thing. While NX may be the cheapest option currently on the market there are rumours of an SLX 1x system coming in the near future.
Costs and weights
Crank and chainring: £92 (680-780 grams)
Rear derailleur: £58 (322 grams)
Shifter: £22 (142 grams)
Chain: £11 (232-273 grams)
Cassette: £68 (538 grams)
Groupset total: £251 (2,055 grams)
SRAM GX groupset: £451
Shimano XT groupset: £372.95


The shift shows what an autocratic government can do to overcome resistance from businesses and other local interests that stymied past efforts to meet a goal deemed critical. President Xi Jinping told the ruling Communist Party in October that a fundamental challenge they face is meeting "the people's ever-growing needs for a better life," including a better environment. China's development has been "unbalanced," said Mr. Xi, who called for a more sustainable model of growth.
[…] Beijing's cleanup experiences won't necessarily translate to the rest of China. The city gets the lion's share of official attention, since Chinese leaders live here. Mr. Xi wants to turn Beijing into a model world capital. Its appearance on smoggiest cities lists in recent years marred Beijing's image and dented the city's appeal to tourists and foreign investors.
In Beijing, pollution fell 53 percent. Greenpeace estimated that lower pollution levels resulted in 160,000 fewer premature deaths across China in 2017.
The drop indicated that the government's antipollution campaign — first announced in 2013 but accelerated last year for regions around the capital — has begun to show results.
[…] Even so, pollution levels fell less precipitously or rose elsewhere, suggesting that a concerted effort last fall to shift heating to natural gas from coal may have simply shifted the harmful effects to regions far from the capital.
In the province of Hebei, which surrounds Beijing, factory workers complain of slowdowns and closures that threatened their incomes and livelihoods, while residents have struggled for weeks in freezing conditions because their coal-fired heaters were demolished without supplies of natural gas being provided immediately.
This is the heart of the worst industrial-air-pollution hot spot in the world, a province that alone produces more steel than all of Western Europe. Here, cement, ceramics and chemical factories belch thick smoke, and when the wind blows from the south, a toxic cloud is sent north and toward the capital.
For years, Hebei's leaders had been reluctant to do anything to undermine their own economy, throw people out of work and potentially generate social unrest. Factories that pollute but also generate tax revenue and jobs were seen as untouchable, and inspectors from the Ministry of Environmental Protection appeared impotent.
[…] The targets were also determined without the benefit of adequate research about the effects of pollution on human health. As of a few months ago, senior health officials were still claiming not to have conclusive clinical studies about the connection between smog and cancer. (Cancer is a leading cause of death in China, and lung cancer is its most common form.) Plausible or not, that assertion suggests that measures for controlling air pollution were devised with too little regard for its actual impact on health. Less attention still has been paid to the health effects of pollution on the elderly, a complicated but ever-more important issue as the population ages.
[…] The haste to fulfill pollution-control targets may also reveal a greater interest in satisfying the demands of short-term campaigns than in undertaking long-term structural changes. Unless the shifts are institutionalized, or at least routinized, they may not be sustained.


text:
Q: Element to Element addition of two lists in python I have created two lists.
list1 = [1, 2, 3, 4, 5, 6]
list2 = [1, 2, 3, 4, 5, 6]

After creating two lists, I want an addition of the elements of list1 and list2.
Each element of list1 should add to each element of list2.
I can only come-up with merging of two lists with:
list1[:] + lis2[:]

I look-up for the pythons tutorial but couldn't find anything.
How could I add elements wise to elements addition of items of two lists in python?
EDIT 1: Ok that's great, I have already come across the question to which it is marked as duplicate, but my question is different.
I want each element of list1 should add to each element of list2. For example:
list1[1] + list2[1] adds and gives 2 and
list1[1] + list2[2] adds and gives 3 so on...

New list should have 36 elements

A: print [i+ j for i in list1 for j in list2]

I think ... if I understand the question right?
if you have
list1 = [1, 2, 3, 4, 5, 6]
list2 = [1, 2, 3, 4, 5, 6]

then this will result in
[ 2,3,4,5,6,7, 3,4,5,6,7,8, 4,5,6,7,8,9, 5,6,7,8,9,10, 6,7,8,9,10,11, 7,8,9,10,11,12]

which sounds like what you want
or do it the cool numpy way
from itertools import chain
l2 = numpy.array(list2)
print chain(*[l2+i for i in list1])

A: The process of taking two lists and producing element pairings is a 2x2 Cartesian Product

Once you have the 2x2 cartesian product, apply the operator to the pairings you wish; in this case sum.
Python itertools has product:
>>> import itertools as it
>>> list(it.product('xyz','123'))
[('x', '1'), ('x', '2'), ('x', '3'), ('y', '1'), ('y', '2'), ('y', '3'), ('z', '1'), ('z', '2'), ('z', '3')]

You can  then use imap to apply the sum function:
>>> list(it.imap(sum, it.product(list1, list2)))
[2, 3, 4, 5, 6, 7, 3, 4, 5, 6, 7, 8, 4, 5, 6, 7, 8, 9, 5, 6, 7, 8, 9, 10, 6, 7, 8, 9, 10, 11, 7, 8, 9, 10, 11, 12]

Itertools will support an arbitrary number of lists inside of product (ie, multidimensional Cartesian Products):
>>> list(it.imap(sum, it.product([1,2,3],[3,4,5],[6,7,8],[9,10,11])))
[19, 20, 21, 20, 21, 22, 21, 22, 23, 20, 21, 22, 21, 22, 23, 22, 23, 24, 21, 22, 23, 22, 23, 24, 23, 24, 25, 20, 21, 22, 21, 22, 23, 22, 23, 24, 21, 22, 23, 22, 23, 24, 23, 24, 25, 22, 23, 24, 23, 24, 25, 24, 25, 26, 21, 22, 23, 22, 23, 24, 23, 24, 25, 22, 23, 24, 23, 24, 25, 24, 25, 26, 23, 24, 25, 24, 25, 26, 25, 26, 27]

And won't generate a bunch of throw away lists in the process.

A: You can use a list comprehension and zip (or itertools.izip for large lists):
>>> list1 = [1, 2, 3, 4, 5, 6]
>>> list2 = [1, 2, 3, 4, 5, 6]
>>> [x+y for x,y in zip(list1, list2)]
[2, 4, 6, 8, 10, 12]
>>>

A: >>> list1 = [1, 2, 3, 4, 5, 6]
>>> list2 = [1, 2, 3, 4, 5, 6]

then
>>> import operator
>>> map(operator.add, list1, list2)
[2, 4, 6, 8, 10, 12]

and
>>> [x+y for x in list1 for y in list2]
[2, 3, 4, 5, 6, 7, 3, 4, 5, 6, 7, 8, 4, 5, 6, 7, 8, 9, 5, 6, 7, 8, 9, 10, 6, 7, 8, 9, 10, 11, 7, 8, 9, 10, 11, 12]
>>> len([x+y for x in list1 for y in list2])
36

A: Try this, using list comprehensions:
[e1 + e2 for e1, e2 in zip(list1, list2)]


Global warming and the visible impacts of climate change are becoming ever-increasing concerns for Spur Corporation. There is a notable paradigm shift worldwide relating to environmental sustainability and the way that businesses are dealing with pertinent sustainability concerns.
In 2018 a number of factors pointed to the importance of environmental sustainability. Globally, the biggest social conscience trend was a significant shift in awareness around plastic pollution. In South Africa, this global movement and the severe water shortages in the Western and Eastern Capes initiated consumer pressure across the group's brands to tackle environmental issues.
Spur Corporation's vision is built around the concept of a sustainable business and we are committed to sustainable environmental practices as a core aspect of our role as a responsible corporate citizen. Although our direct environmental impact is relatively small, the group monitors its use of energy and water, as well as waste produced, to reduce these responsibly. The environmental impact of franchisees and of the group's supply chain is considerably bigger, and Spur Corporation uses its influence to promote positive environmental practices.
Leadership engagement and capacity building to support strategic environmental sustainability requirements pertinent to the business.
Development of green building principals for new restaurant development and related gatekeeper engagement.
Review and update of the Environmental Legislation Toolkit.
Ongoing annual Green Ops Reports and Green Feather Rewards*.
Ongoing stakeholder engagement and training.
* Read more about these rewards in our integrated report here.
Spur Corporation and its brand family would not have been able to grow as it has without a continual supply of inputs, such as meat, vegetables, fish, clean water, energy and building materials. The effects of global warming are becoming a major concern in the industry as extreme weather events, droughts, degradation of fishing resources and wildfires impact on food production, the availability of locally-sourced products and the increasing costs of manufacturing.
Red meat in particular is a significant contributor to global environmental concerns, such as climate change, pressure on water resources and deforestation for feed. Fish resources are under extreme pressure and we are continually challenged by availability of sustainable supply that also supports our financial model. We are faced with the reality of species decline as we witness the reduction of green-listed sustainable products. Water availability is becoming a desperate reality in South Africa, increasing production and resource costs and impacting franchisees' profitability, which indirectly affects Spur Corporation's bottom line.
Being a sustainable business requires full engagement, continuous training on and ongoing tracking and measurement of risks and targets. Environmental sustainability is overseen by the environmental sustainability committee ("ESC"), including the implementation of sustainability policies and the tracking, measurement and verification of environmental data streams. Progress is reported to the social, ethics and environmental sustainability committee and to the board.
The green operations assessment measures franchisees' environmental performance and, together with the eco checklist, introduces environmental key performance indicators to enable monitoring and improve the understanding of the group's total environmental impact. Modules covering environmental responsibility and awareness are included in Spur Training Academy courses provided to franchisee management and employees.
We are encouraged to see how resource efficiency promotes cost savings and we continue to engage with franchisees and employees on these issues.
Plastic pollution: Packaging, especially single use items such as takeaway containers, plastic bags and plastic straws, provide a convenience to our customers. However, they also contribute to waste and landfill and environmental pollution if not managed properly. The group takes a proactive yet considered approach to plastic pollution. We are conducting a review of all single-use plastic items in all restaurants across our brands. The group participates in the #NoToPlasticStraws, #BanThePlasticBag and #OceansNotPlastic movements. Our packaging contains relevant information to educate and encourage customers to recycle or dispose of takeaway containers and related items in a responsible manner. Plastic straws in particular are not always necessary and cause pollution and physical harm to marine life. We have been working closely with our suppliers since early 2017 to introduce viable alternatives and are currently running trials with paper and other materials. We are further redesigning our operational processes to minimise wasteful behaviour by not automatically handing out a straw with every drink, with the view to phase out plastic straws completely by 2019 as the main objective. Three of the group's brands already make use of paper bags and the remaining plastic bags are in the process of being phased out of Spur Steak Ranches and Panarottis Pizza Pasta restaurants. Consumers are also being given a choice as to whether or not they would like to use plastic straws. It is important to us that we ensure our customers, franchisees and suppliers are part of this process to ensure long-term buy-in and effect real change.
Responsible water consumption: Spur Corporation engaged with government and the City of Cape Town regarding the Western Cape water crisis to develop business continuity plans for our head office, production facilities and franchisees. The group also launched a "Water Savings" employee and consumer campaign and held workshops with franchisees around responsible water consumption.
Sustainability training: We continue to train new operations and franchisee employees on a variety of aspects around environmental sustainability. The group provides full access to all our resources in this regard on our Extranet and inTouch platforms.
Green Feather Rewards: Spur Corporation's commitment to creating a sustainable business involves collaboration with our business partners, specifically our franchisees. The Spur Corporation "Green Feather Rewards" recognise franchisees for improvement in energy consumption, water conservation, waste management and eco procurement of non-centralised produce. The winners and runners-up receive additional financial support to further encourage their sustainability journey, a plaque of recognition to display in their restaurant, training, an eco intervention, social media artwork, the Green Feather icon on the brand's website and marketing content for use on digital platforms and in the media.
Green operations reports: Six of the group's brands reported on the green operations digital platform in 2018. Average participation reached 87% (2017: 88%) and the median score increased to 57% (2017: 48%).
While Spur Corporation's offices do not consume significant amounts of electricity, various energy-saving initiatives have been implemented at group regional offices and facilities and consumption is closely monitored and reported on. There has been a notable decline in overall consumption measured year on year. The significant increase in the cost of electricity has sensitised franchisees to the financial benefits of sustainable environmental initiatives.
Most restaurants have converted to LED lighting and many use natural light whenever possible. However, there is still potential for implementation of these and other energy-efficiency measures to be rolled out, including motion sensors, timers and energy monitoring systems. More restaurants are investing in monitoring systems which is encouraging since it is proving to be the most effective method to manage energy consumption. The Durban and Johannesburg regional offices and the Cape Town head office building have energy monitoring systems installed.
Total electricity consumption measured through the energy monitoring systems for the past twelve months at corporate sites was 1 062 622 kWh (2017: 1 178 053 kWh). Regional office data showed a significant decline of 14% year on year to 580 133 kWh; (2017: 679 845 kWh). At our Cape Town head office, consumption per person decreased, but due to an increase in employee numbers, overall consumption increased to 343 351 kWh in 2018 (2017: 329 559 kWh). Regional corporate offices consumed 54% of the total electricity used by the group.
Water use is tracked at the Cape Town and Johannesburg offices, at the Baker Street premises in Cape Town (décor manufacture, training centre and call centre) and at the sauce manufacturing facility.
Total water use across group premises decreased year on year to 7 300 kℓ (2017: 10 401 kℓ). Cape Town saw a significant decrease of 61% on the back of the "Water Savings" campaign and training initiatives year on year to 1 074 kℓ (2017: 2 788 kℓ). The sauce manufacturing facility uses most of the water consumed by the group, but saw a 26% decrease in water use during the period, using only 4 683 kℓ (2017: 6 313 kℓ).
While 66% of franchised restaurants report having employee awareness programmes in place to encourage water conservation, there is still considerable opportunity for franchisees to install water savings devices such as self-closing taps, aerators and water-efficient dishwashers.
Formal waste reduction and recycling programmes have been implemented at the group's corporate offices in Cape Town and Johannesburg, and at the Baker Street premises in Cape Town.
Overall, 72% of waste was diverted from landfill, compared to 71% in 2017.
The Cape Town offices currently divert 96% of their waste from landfill (2017: 94%), with 39% recycled and 57% composted. In total, 10 217 kg (2017: 12 850 kg) of waste was diverted from landfill and recycled during the year. There was a small reduction in the total amount of recycling and organic waste. This can be attributed to better procurement and less food wastage (40 tonnes of organic waste have been diverted from landfill since 2010).
The green operations reports show that most restaurants have recycling initiatives in place, although there is an opportunity to improve waste management.
Used cooking oil that is not disposed of in a responsible manner can clog drains, contaminate groundwater and affect plants and animals. The group pro-actively reports on oil usage and disposal and used oil collection data is included in the green operations reports. 444 restaurants participate in the spent oil collection programme, in which restaurants sell their spent oil to reputable oil recycling companies to ensure that it is removed from the food chain. Across the group, 30% (2017: 32%) of the spent palm oil blend used during the period was recycled, mostly through conversion to biodiesel.
The Environmental Committee continues to monitor and capture travel data to allow for input into the group's biannual carbon footprint report. Total flights decreased by approximately 11% year on year, car hire increased by 43%, and accommodation bookings and bed nights increased by 16% year on year. Fuel purchased for the fleet of vehicles for operations managers across all brands was 236 009 ℓ (2017: 240 754 ℓ).
In 2017, an independent party was engaged to perform a carbon footprint assessment across the organisation's head office, regional offices, production facilities and restaurants in Southern Africa. The assessment was based on the Greenhouse Gas Corporate Reporting Protocol as developed by the World Business Council for Sustainable Development and the World Resources Institute.
Inclusion of the GHG emissions into the ESC's reporting structure enables Spur Corporation to analyse results and develop an internal GHG emission strategy and a programme to encourage the reduction in GHG emissions. This will be measured and reported on biannually, with the next measurement due in the 2020 financial year.
Franchised restaurants in the Spur Corporation group purchase significant quantities of raw materials and we aim to ensure our suppliers share our commitment to sustainable practices. Sustainable supply is an important consideration given that changing weather patterns from climate change are projected to negatively affect food production over the medium term as global population growth increases demand.
Supplier assessments include green procurement and ethical sourcing considerations. Our outsourced logistics partner has an ISO 14001-aligned environmental management programme, and all three distribution hubs are fully ISO 14001 accredited.
The ESC will continue to work with the procurement team to fully unpack and explore the value chain to continue to develop resilience, reduce risk and identify new opportunities for growth. Through this ongoing focused approach the group aims to unlock green business value for the organisation in order to position our brands as prominent thought leaders and implementers of sustainable practices from farm-to-fork.
The group, and particularly John Dory's, faces a significant challenge in securing a reliable supply of seafood from sustainable sources. John Dory's is committed to demonstrating the brand's commitment to sustainability leadership with a specific focus on preservation of our oceans and the natural seafood resources, while proactively managing unexpected cost implications. John Dory's set a commitment to source 100% of its seafood from Aquaculture Stewardship Council or Marine Stewardship Council certified sources, species that are on the WWF-SASSI Green List or from sources that are involved in a credible improvement project.
John Dory's currently procures trawled hake from Namibia and uses it in various dishes on our menu. Although this hake is currently on the WWF-SASSI Orange-list and does not meet John Dory's commitments to sustainable seafood, we are proactively engaged with the Namibian Hake Association and they have committed to MSC certification. John Dory's believes that by staying engaged with this fishery beyond our seafood sustainability target date we can play a role in incentivising the fishery to continue to improve.
Spur Corporation's procurement and sustainability team is currently working with WWF-SASSI to ensure that all seafood procured for the group meets this commitment.


We, at Evergreen Girls, know the power of music and this month we've gathered some tunes for your enjoyment. Whether you're staying where you are, traveling to the beach or mountain, we hope you enjoy the musical Trail Mix we've put together for you. Happy adventuring!


Zarnab International has a long and reputable history in the world of Immigration and foreign education. We have been recognized as pioneers in the industry since 1998 and are well known for our professionalism and expertise which makes us proud of our achievements and all our valued clients who have led us here.
This was the year when Zarnab International started its services. Initially we had no idea how far we could go and we were also not sure that we would be able to survive. But what motivated us to start the firm was believe that we can provide the best service which no one can match.
Due to limited space and workload, Zarnab International felt the need to relocate its office so we shifted our office to Abbot Road, Lahore.
This was the year when Zarnab International was legally recognized as a private limited company.
The time had come for us to expand so we opened our branch office in Islamabad.
This was the year when we went for further expansion and opened our second branch office in Karachi.
This is the happiest year for our company as we became an approved MARA migration agent. Our long journey has only brought us higher and this is all due to the continuous trust and valued support of our clients. As we go onwards we intend to exploit the full potential of new and latest technologies to power our services for the benefit of our clients.


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Kansas City Barbecue
Metropolitan Kansas City
Kansas and Missouri
American Royal World Series of Barbecue
in Kansas City, Kansas
Unique Kansas Restaurants
Olathe Restaurants Overland Park Restaurants
Kansas City has many good restaurants and the variety of cuisine available has increased dramatically in the past 30 years, but the KC area is still best known for barbeque. Unlike the other regional barbeque hot spots in the US, Kansas City barbeque isn't limited to one particular type of meat or smoking style.
This page is devoted to Kansas City barbeque restaurants in both Kansas & Missouri and includes some popular places in communities a little outside the metropolitan area. There are also links to the Great Lenexa Barbeque Battle (Kansas State BBQ contest), our webmaster's experience judging the American Royal BBQ Contest and a Diners, Drive-ins and Dives KC BBQ Watch Party.
So what is the best place for Kansas City barbecue? That depends on what you are looking for. If you want to go to a famous place, I recommend Arthur Bryant's Barbeque on Brooklyn or Joe's Kansas City Bar-B-Que in Kansas City, Kansas. For the best food over all, I pick Brobecks, Danny Edward's Boulevard BBQ, or LC's Bar-BQ. If you want a little nicer setting with good food, go to Fiorella's Jack Stack Barbecue or C. Frog's. For beef ribs go to Fiorella's. For lamb ribs go to Fiorella's or RJ's Bob-Be-Que Shack. For corned beef or turkey go to Hawg Jaw Brew & Que. For something new and unique, get the BBQ egg rolls at Smokey's on the BLVD. For a different take on cheesy corn bake or to make the vegetarians in your party happy, go to Char Bar. For overall atmosphere and live music go to BB's Lawnside BBQ.
Better yet, try several of these places!
Kansas City BBQ Restaurants
A Little BBQ Joint opened in Independence, Missouri in 2013 and quickly developed a loyal following, but we had not heard about it until the owners participated in a car restoration project on the TV show Gear Dogs, which is filmed in Gardner, Kansas. We give A Little BBQ Joint high marks for the food and higher marks for atmosphere. The seats in the booths are bench seats from old Fords, Chevys and Cadillacs. A 1967 Cadillac front end is built into the carry out counter and a 1965 Chevy Impala is built into the bar.
Longer review and more photos.
A Little BBQ Joint, 1101 W US Hwy 24, Independence, Missouri 64050. (816) 231-1123 Last visited in October 2020 Joe's Kansas City Bar-B-Que in Olathe, Kansas was the second Oklahoma Joe's location. The first location is in a working gasoline station in Kansas City, Kansas and there is a third location in Leawood. The Olathe & Leawood locations are much larger and serve the same food.
Be prepared for a long line if you arrive at Joe's during meal time. But the line usually moves faster than you would expect.
Joe's Kansas City Bar-B-Que, 11950 Strang Line Road, Olathe, Kansas 66062 (913) 782-6858. Last visited in May 2019
Arthur Bryant's Barbeque at 18th & Brooklyn in Kansas City, Missouri was once the most famous Kansas City BBQ restaurant and one of the most famous in the country. Its history can be traced from Henry Perry, "the father of Kansas City barbecue." Arthur Bryant's barbecue restaurant moved to this location in 1958.
Arthur Bryant's Barbeque, 1727 Brooklyn Avenue, Kansas City, Missouri 64127. (816) 231-1123 Last visited in August 2016 Joe's Kansas City Bar-B-Que in Kansas City, Kansas shares its modest building with a working gasoline station in Kansas City, Kansas. Joe's has a good, consistent product and even better marketing. They have received a lot of national recognition and have become a destination for people visiting Kansas City from other cities and countries. There is a third Joe's KC BBQ in Leawood.
Joe's Kansas City Bar-B-Que, 3002 West 47th Avenue, Kansas City, Kansas 66103 (913) 722-3366. Last visited in January 2019
Arthur Bryant's Barbeque at the Legends in Kansas City, Kansas is the second location for the old Kansas City, Missouri BBQ restaurant.
The original Arthur Bryant's Barbeque is at 18th & Brooklyn in Kansas City, Missouri about 2.5 miles east of the Kansas state line. Permanently closed December 1, 2019.
Arthur Bryant's Barbeque, 1702 Village West Parkway, Kansas City, Kansas 66111. (913) 788-7500 Last visited in May 2019 Johnny's BBQ in Olathe, Kansas is the second Johnny's location in Johnson County. Johnny's has good specials and I think the best one is the Friday lunch special: BBQ Ribs with fries, bread, pickle, and a regular drink for $9.49. 4 ribs, which is a generous serving of meat for the price. Be prepared for long waits for lunch on Friday, as it is quite popular. Johnny's Mission location was one of 4 Kansas City BBQ restaurants featured on Diners, Drive-ins and Dives in 2010.
Johnny's BBQ, 1375 West Highway 56, Olathe, Kansas 66061
(913) 768-0777. Last visited in November 2019
Bates City BBQ in Shawnee, Kansas deserves a place among the better known Kansas City Barbecue restaurants, but I wish they used real plates and utensils. The walls of the restaurant are lined with dozens of personalized license plates, sports photos, old signs and pithy sayings by Tom the owner. The prices at Bates City BBQ are quite reasonable. A 2 lb slab of pork ribs is $14.99 all the time. The shoestring size fresh cut fries look like leftover scraps, but they taste great.
Bates City BBQ, 6493 Quivira Road, Shawnee, KS 66216.
(913) 962-7447 Last visited in November 2019 Johnny's Hickory House Bar-B-Q in Mission, Kansas has been operated by Johnny White since 1977. A second newer location in Olathe is operated by his son Eric. Our favorite items at Johnny's are the sausage and ribs. The chicken has an interesting texture, as it is smoked, then finished in a deep fryer when ordered. Johnny is retiring and the final day the Mission location will be open is January 31, 2020.
Johnny's BBQ on Diners, Drive-ins and Dives.
Johnny's Bar-B-Q, 5959 Broadmoor Street, Mission, Kansas 66202. (913) 432-0777 . Last visited in November 2015
BB's Lawnside BBQ in Kansas City, Missouri was opened in 1990 by Lindsay and Jo Shannon. They offer a unique mix of Kansas City BBQ, Louisiana side dishes and the blues. There is live music six nights a week.
Racing driver Clint Bowyer joined Guy Fieri in trying out and checking out the preparation of the burnt ends, battered fries and BBQ Sundae at B.B.'s Lawnside BBQ in 2013.
More photos and a longer review.
BB's Lawnside BBQ, 1205 E. 85th Street, Kansas City, Missouri 64131. (816) 822-7427 Last visited in September 2019 Jones BBQ in Kansas City, Kansas is in a tiny building, just large enough to prepare orders placed at the walk up walkup window. It isn't clear how much prep is done at this location, but the meat is cooked in a large free standing smoker, next to the building. When we first visited Jones BBQ in 2017, the building was very unappealing and there was no place close to eat, just a barren unattractive parking lot. But there were big changes to Jones BBQ when the TV show Queer Eye came to Kansas City to record shows in the fall of 2018.
Jones BBQ, 3 6706 Kaw Dr, , Kansas City, Kansas 66111
(913) 788-5005. Last visited in April 2019
There are two Big T's Bar-B-Q restaurants in Kansas City, Missouri. This review is about the higher rated location on Blue Ridge Boulevard. Big T's is one of the better BBQ restaurants in Kansas City, but has the disadvantage of being few blocks from one of the best BBQ restaurants of the same style in the region, LC's BBQ.
More photos and a longer first look.
Big T's Bar-B-Q, 9409 Blue Ridge Blvd, Kansas City, MO 64138. (816) 767-0905 Last visited in October 2017 LC's Bar-B-Q in Kansas City, Missouri is considered one of the top 5 barbeque restaurants in KC. LC's Bar-B-Q is a interesting little dive with a great product. The ribs at LC's Bar-B-Q are slightly crunchy on the outside, but still juicy and well flavored. Much of the flavor comes from the smoking and your mouth will still be a little smoky an hour after you finish eating them. LC's ribs warmed up the next day, are better than the fresh ribs at 80% of the other BBQ restaurants in Kansas City. Longer review and more photos.
LC's Bar-B-Q, 5800 Blue Parkway, Kansas City, Missouri 64129. (816) 923-4484 Last visited in March 2019
Blind Box BBQ opened in August 2015. There were significant issues in the first couple of months, but they have already come a long way with both the food and service. Of the dishes sampled, several have stood out: pork ribs (both spare & baby back), smoked chicken, BBQ street corn, onion straws and house made French fries. The Belly Burger, with ground Angus, smoked pork belly, applewood smoked bacon, smoked Gouda, jalapenos is very good.
Blind Box BBQ, 13214 W 62nd Terrace, Shawnee, Kansas 66216. (913) 901-9700 Last visited in December 2019 Q39 opened its first Kansas location in Overland Park, Kansas in August, 2017. This location was originally the site of Hayward's Pit Bar B Que. The combination BBQ plate has a choice of three meat and we selected pork ribs, smoked chicken and sausage. There is also a choice one side, but we paid an up charge to have French fries and another $4 for seasonal vegetables. The ribs have good flavor and the texture I like - tender, but not falling off the bone. The servings seem a little small, but were appropriate for the price point.
Q39, 11051 Antioch Road, Overland Park, Kansas 66210
(913) 951-4500 Last visited in December 2019
Brobecks Barbeque is one of the most underrated BBQ restaurants in the Kansas City area. Reasonably priced, dry rubbed BBQ with good side dishes. My favorite meats are sausage and dry rubbed pork ribs that are so flavorful that no sauce is necessary. Brobecks is one of the more reasonably priced KC BBQ places which has table service. The smoked ham salad at Brobecks is unusual BBQ, but very good - only $5.25 including a large plate of crackers or house made chips.
Brobecks Barbeque, 4615 Indian Creek Parkway, Overland Park, KS 66207. (913) 901-9700 Last visited in June 2019 RJ's Bob-Be-Que Shack in Mission, Kansas looks like an old BBQ dive, but it has only been open since October, 2003. RJ's is known for country style cooking, and the side dishes are among my favorite items. I particularly enjoy the cheesy corn bake and they do a good job on the lightly seasoned French fries. I was surprised to find that a side of corn on the cob was a whole ear, not just the 3 or 4 inch section that many restaurants serve.
RJ's Bob-Be-Que Shack, 5835 Lamar Ave., Mission, Kansas 66202. (913) 262-7300 Last visited in May 2019
C. Frogs is an upscale barbecue and steak restaurant which opened in the summer of 2016. It is the third restaurant at this location, attached to Standees movie theater. After three visits, I am favorably impressed with this restaurant.
In addition to steaks & BBQ, there are interesting appetizers & desserts like chicken fried oysters and Baked Alaska.
C. Frogs, 3935 W 69th Terrace, Prairie Village, Kansas 66208
(913) 601-5250 Last visited in December 2019 Rosedale Barbeque in Kansas City, Kansas has been in business since 1934, though they moved into the current facility about 1990. Rosedale has one of the largest and most varied menus of any Kansas City barbecue restaurant, but the counter help do a fantastic job of juggling multiple orders without ever writing anything down. We are particularly impressed with the classic fresh made sauce and tender, tasty ribs. The sides are also good, including the fries which are served in a waxed paper bag.
Rosedale Barbeque, 600 Southwest Boulevard, Kansas City, KS 66103 (913) 262-0343. Last visited in November 2019
Char Bar Smoked Meats & Amusements opened in the Westport neighborhood of Kansas City, Missouri in November 2014. The 7,000 square foot restaurant has an outdoor beer garden with a large patio bar, picnic tables, lawn croquet course, bocce court, tire swings and two outdoor fire pits.
Char Bar isn't just about fun. It has a large, eclectic menu which will satisfy BBQ lovers, vegetarians and those looking for creative dishes which they have not had before.
Char Bar, 4050 Pennsylvania Ave. #150, Kansas City, MO 64111. (816) 389-8600 Last visited in December 2018 Slap's BBQ in the Strawberry Hill neighborhood of Kansas City, Kansas has been very popular since opening in June 2014. It is open for lunch only and has a variety of good smoked meats, sides and and an unusual sweet, Asian style sauce. Three members of the Squeal Like a Pig BBQ competitive barbecue team opened the restaurant and the team is competing much less often since its opening. Our favorite items have been the pork ribs, sausage, cheesy corn and baked beans (with jalapenos added).
Slap's BBQ, 553 Central Ave., Kansas City, KS 66101. (913) 213-3736. Last visited in May 2019
Crazy Good Eats in Olathe, Kansas opened May 1, 2015, in the same location previously occupied by Big Bubba's Barbecue, followed by McGuire's Smokehouse. It is operated by an extended family which has competed at regional BBQ contests as Steer Crazy BBQ.
All of the the sauces are sweet and thin. The Red Eye sauce is described as hot, but has little heat. It does have an herb which gives it a slightly different flavor which I do not care as much for. The Extra Napkins sauce is sweeter, but still pretty thin. More photos and a longer review.
Crazy Good Eats, 16695 West 151st Street, Olathe, Kansas 66062
(913) 905-2744. Last visited in October 2019 Smokey's on the BLVD BBQ opened in Overland Park, Kansas in September 2012. It is the first restaurant for owners Rob & Mandy Harris and their son Jason.
The menu is growing more complex. Dishes like BBQ egg rolls have been added to the BBQ chicken, ribs, pork, beef, turkey, sausage & burnt ends, along with a couple of alternatives for children. Smokey's moved to this new location in 2018.
Smokey's on the BLVD BBQ, 8669 W 135th Street, Overland Park, Kansas 66223 (913) 897-7427 Last visited in April 2019
Danny Edward's Boulevard BBQ on Southwest Boulevard in Kansas City, Missouri didn't open until 2007, but has a much longer tradition. Danny's father opened the family's first barbecue restaurant, Jake Edward's Bar-B-Que, during the depression and moved it to Kansas City in 1938. Danny opened Lil' Jake's Eat It & Beat It on Baltimore in 1981, moving it to Grand Boulevard in 1984.
Danny Edward's Boulevard BBQ, 2900 Southwest Boulevard, Kansas City, MO 64108. (816) 283-0880 Last visited in July 2018 Smokin' Joe's B-B-Q opened in Olathe, Kansas in 1989. The daily lunch special at Smokin' Joe's is a good value: $10 including tax for a large BBQ sandwich, well cooked crinkle cut French fries and soda. Or get the same deal on ribs, only on Mondays. Place your order with the friendly people at the counter and the food comes out fast. There are lots of good things here, including garlic coleslaw which is my favorite slaw in Kansas City.
Smokin' Joe's B-B-Q, 519 E Santa Fe Street, Olathe, Kansas 66061 (913) 780-5511 Last visited in September 2019
Fiorella's Jack Stack Barbecue in Overland Park, Kansas may be the best high end BBQ restaurant in the Kansas City area. Jack Stack serves good pork, beef & lamb ribs, and excellent side dishes including enormous onion rings. The service is inconsistent - friendly but with frequent miscues. Jack Stack has several locations in the Kansas City, Missouri metropolitan area. This is one of the few BBQ restaurants in the area with table service & cloth napkins, and it is priced accordingly.
Fiorella's Jack Stack Barbecue, 9520 Metcalf Avenue, Overland Park, Kansas 66212 (913) 385-7427 Last visited in December 2019. Although Woodyard Bar-B-Que is one of the less well known BBQ restaurants locally, it has had attention nationally for many years. Many serious BBQ fans include Woodyard among their favorite BBQ restaurants. The Woodyard began selling selling various woods for use in grills & smokers in the 1950s and still sells wood. Along the way, the owner, Frank Schloegel II, started grilling meat for his customers at lunch time.
Woodyard Bar-B-Que, 3001 Merriam Lane, Kansas City, KS 66196 (913) 362-8000 Last visited in March 2019.
Gates & Sons Bar-B-Q on State Line Road in Leawood, Kansas has little changed over the years. Gates is an old Kansas City, Missouri BBQ chain with 6 locations in the metro area, including this one off I-435 and one in Kansas City, Kansas. The counter where food is ordered forms a "T" with cash registers to each side, and shortly after getting in line, you hear a shouted "Hi, may I help you?" There is another more or less interchangeable Gates location in Kansas City, Kansas and three more in Kansas City, Missouri.
Gates & Sons Bar-B-Q, 2001 W 103rd Terrace, Leawood, Kansas 66206. (913) 383-1752 Last visited in December 2019. Wyandot Barbeque 2 is a neighborhood BBQ restaurant located near the heart of Overland Park, Kansas.
There were once three Wyandot Barbeque restaurants, but today there is only this one and the original location on State Avenue in Kansas City, Kansas (Wyandotte County). There are good reasons why someone may not care for this restaurant, but the prices are low, the servings are large and I like all of the food.
Wyandot BBQ 2, 7215 W 75th Street, Overland Park, Kansas 66204 (913) 341-0609 Last visited in October 2019.
Hawg Jaw Que & Brew BBQ restaurant was in Riverside, Missouri for 5 years, but moved to its present location in North Kansas City, Missouri in February 2017. The exterior is very plain, but the split level interior, with counter service and self serve beverages on the upper level and tables on the lower level is fairly attractive.
There is a wide variety of smoked meats and they are served dry (without sauce). Hawg Jaw has 3 BBQ sauces and there are bottles on the tables and large dispensers of sauce with little go cups near the counter.
Hawg Jaw Brew & Que, 900 Swift Street, North Kansas City, Missouri. (816) 741-4294 Last visited in June 2019. This is a first look at Wild Frontier BBQ which opened on June 15, 2019 in Olathe, Kansas. It is the 7th barbecue restaurant currently in Olathe and the 2nd one to open in recent months.
The ribs were my favorite meat, with a good flavor from smoking and the rub. The texture was what I think of as ideal, tender, but not falling off the bone. Both the sausage and sliced brisket were even smokier. Not too smokey, but the brisket more done than I care for. Other people I shared the brisket with liked it a lot, though I was a bigger fan of the sausage.
Wild Frontier BBQ, 1531 S Hamilton Circle, Olathe, Kansas 66061
(913) 839-9405 . Last visited in June 2019
Archived reviews of Kansas City barbecue restaurants which are no longer open:
Big Bubba's Bar-B-Q KC Masterpiece Barbeque & Grill Bee Cee's Authentic BBQ
McGuire's Smokehouse Mr. Epps Barbeque Quick's Bar-B-Q & Catering
Jon Russell's Kansas City BBQ Papa Bob's BBQ BBQ Shack
Olathe Restaurant Guide Overland Park Restaurant Guide Unique Kansas Restaurants
LS-2/15 copyright 2007-2020 by Keith Stokes


We are very pleased for having welcomed Mr. Lungu Misheck, on his visit to our facilities. He came on behalf of the Zambian Ministry of Transport and Communications to convey his gratitude for the section bending machine he's recently bought... and which is already at its full performance.
On the other hand, his main interest in this visit has been to achieve the consolidation of a new proposal of collaboration between both companies. We are proud to know that the equipment we manufacture is perfectly suited to the needs of a growing country that is supported by our experience to be part of Zambia's immediate future project in terms of industrial supply for workshops and small businesses.
From the team of Prada Nargesa, we express our most sincere show of gratitude and commitment to Mr Misheck.
In Nargesa, you will always be welcome!!


Today I made this sandwich for brunch.It was striking and unusually good...It has all the good stuff in it..cheese,butter,mayonise...So how come it can taste bad? Whoever looking this cheesy-oozy sandwich would definitely get tempted to try this..Am i right?
If Im right then just scroll down to know how I made..
Start by applying butter in 2 slices of bread on both the sides..
Spread a thin layer of mayonise on only one side of both the slices of bread..
Place few onion & tomatoe slices and 2 strips of capsicum and some grated cheese on top of one slice..
Cover it with another slice of bread..
In a non-stick pan,toast in low heat for 3 mins on each side or until golden brown..Make sure to gently press with a spatula..
Cut into halves and devour them!
Making deep-fried dishes is not an usual affair in our home.My grandma makes them only during festival days .A week ago,to my surprise ,my grandma was making peas & aloo bonda .I went up to her and enquired what's special today..And she told me that she has come to know a new way of making bonda without using much oil.I saw her using the 'Kulipaniyaram Kal'/abeleskiver pan for frying the bondas!But she used wheat flour for the batter,which I didn't like.
There is a recent post by "JugalBandi" about using this Kulipaniyaram kal for making Bondas!My mouth watered while reading their post..So a day ago I made this aloo bonda and shared it with my friends!They loved it immensely and they couldn't find out that I didn't deep-fry the bondas!
Heat the oil and fry the mustard,cumin seeds and chillies.Add to the mashed potatoes.
Mix the mashed potatoes and the other ingredients well and keep aside..
Combine the ingredients of batter and add water and make a paste in a ribbon consistency..
Make small balls of the potato filling and dip in the batter and drop in the cups individually..
After a couple of mins turn around the bonda ..Add 1/2 a tsp of oil for each bonda on the sides and cook till u get a crispy golden color on all sides..
Serve hot with ketchup or green chutney!
When I went to kuwait last year,my friend 'S' made Gobi-Corn gravy.I haven't tired this combo before but when I tasted that I screamed with joy.It was not only tasty but looking photogenic!The crimson red colour of her gravy was beautiful..I clicked a snap of it immediately and here its is..
Cauliflower is my all-time favourite vegetable.Cauliflower,made in any way ..I love it!
Corn -Hmmm..I love them bit more than cauliflower..
So now you don't have to ask me how much I love this dish..I made this for dinner and I finished 3/4th of it all by myself!
I tweaked S's original recipe.Her recipe didn't call for coconut milk!And I used very minimal amount of oil!
Heat oil in a skillet and add the cumin seeds and bay leaf.Allow to splutter.Add the garlic-ginger paste and onion paste.
Add turmeric powder,salt and chilli powder and fry till the oil separates..
Add the tomato puree and simmer for 5 mins.
Add the coconut milk and 1/2 tsp corn starch dissolved in water.
Add the florets and corn.Cover and cook for 6 -7 mins.Add water if required.
Add the garam masala and 1/2 tsp sugar and give a swirl.Cover and cook for 2 more mins.
Garnish with coriander leaves .Done!
I was just baking,baking and baking!When I was going through the blogs,I happened to come across this interesting pastry 'Danish Braid'.It looks difficult to make but I was craving to taste them.So without giving a second thought I rolled up my sleeves and got into action.It doesn't demands rare ingredients but a huge amount of hard work.I made a very large braid and they vanished in few moments...yeah,they tasted so delicious!I got this recipe from Urban feed which I tweaked a bit ..
I used green apples for filling.But you can even use strawberries,apricots,peaches,blueberries or spiced potatoes or anything you like..Just experiment!
Whisk together egg,milk and sugar.
In a food processor,blend 1/2 cup butter,salt,baking powder and 2 cups of flour.
Add the yeast solution,egg mixture into the flour and turn on the processor.The flour will combine together.Add the rest of the flour and turn on the processor .The dough will gather as a ball..
Scrape the dough and place on a work surface.Sprinkle some flour and knead for few mins.Apply oil and cover with cling wrap and allow to ferment for few hours.
Core and chop the apples into small pieces..
Add the sugar,lime juice ,vinegar and 1/4 cup water to the apple pieces and microwave for 10 mins.Drain excess liquid and allow to cool.
Whisk cream,corn starch and sugar well.Microwave for 1-2 mins.Beat the egg yolk and add to the hot mixture.Combine well.Add the milk and blend well to get a smooth creamy texture.Microwave for 30 seconds.
Cover this cream with cling wrap and set aside.
Gently release the air from the dough and roll out into a large rectangle.Spread the remaining half of the butter.
Fold the rectangle from top towards you as shown..
Fold the bottom half placing on the folded top half..as shown..
Place this on a parchment paper and gently roll out them again into a large rectangle.Do not worry about the butter oozing out(If you have patience refrigerate the dough for 30 mins,so that butter will be hardened and you can roll them mess free) .Place the apple filling in the middle of the rectangle.With a knife make slanting cuts on either side of the filling as shown in the picture..
I spread some Cinnamon flavoured apple sauce on it.If you don't have this,no problem!Just mix some cinnamon powder to the apple filling.
Gently spread the cream on top of the apple sauce..
Bring bottom center strip up .Bring the right strip to the center .Place the left strip above the right strip.Continue criss-crossing like this as shown in the figure like making a braid..
Once finished braiding ,sprinkle some sliced almonds in the middle of the braid.Beat an egg white and brush on the braid.Cover this and allow to sit for 20-30 mins..
A cross sectional view ..
This post would be my contribution for Culinary Bazaar's A.W.E.D Italiano event!
I loveeee pizzas especially the one with thin crusts.Basically I'm not a big fan of bread ,so I don't prefer those Greek style pizzas which are said to have extremely thick bases.I have never tried making a pizza base at home before.This was my first attempt and they came out palatable!The sauce and topping were adorable and tasted really yummy..And my first pizza crust was bit soft while the second pizza was crispier.I loved the latter,I kept it in the oven for a much more time and got them more crispier..
I made the reaallll Italiano way sauce with all the herbs like oregano,basil n thyme in it.You can make the toppings in any way you want like tandoori paneer,Hawaiian style with pineapples n snap peas,fruits and nuts,grilled chicken ,shrimps etc.The choices are endless!
If you have a pizza stone then it really helps the pizza to get the crust crispier ,but I don't have one .So I baked my pizza in a pan with a table spoon of olive oil coated in it..
Now over to making of Pizza..
Add the yeast and sugar to the warm milk and mix well till they are frothy.
Mix the salt ,baking soda and the flour well.Combine the milk with the flour slowly and make a soft dough.Add the olive oil and knead for 8 mins.Cover with a towel or cling wrap and allow to ferment for 1 to 2 hours in a warm place.
Dust some flour on the work surface.Knead and divide the dough into two equal portions.With a rolling pin make a 1/4 inch thick circle.If you're a pizza acrobat you can flip it in air and make a really even crust..
If you don't have a pizza stone..You can use a pan with some olive oil coated in it..Place the rolled out dough on the pan..
For Sauce:Blanch 4 to 5 tomatoes and puree them.In a pan add the puree and 1/2 tsp of sugar,1/2 tsp salt and 2 cloves of crushed garlic.Cook in low flame until the sauce thickens.Add a pinch of oregano,dried basil and thyme.Add lots of freshly ground pepper.Give a stir and turn off the heat.The sauce is ready!
For the topping I chose sliced button mushrooms,green bell pepper,onions,Sweet corn kernel,and black olives and a lots of Mozzarella cheese and some Parmesan cheese..
Place the sauce in the middle of the pizza base and gently run the ladle in a concentric circle to evenly spread till the edges..You can add some rich tomato ketchup if u ran of the sauce..
Grate lots of mozzarella cheese and sprinkle some Parmesan cheese on top the vegetables and pop into a 250C preheated oven and bake for approx 20 mins or until done!
And here you got the sizzling pizza..Just transfer them onto a wooden circular board and slice them into wedges or squares..Thin crust pizzas are generally squared..
Have a closer look at the delicious toppings with the perfectly baked vegetables and smelted cheese...Mmmmmmmmm.


It. Looks. Amazing. I need to put it on with a brush, because the packaging is kind of crap, but omg - it is the perfect red! I have auburn hair and very fair, neutral skin, and it's hard for me to find good reds, because they skew too blue or too orange. This seems to be smack in the middle. I'm totally wearing it for a date on Friday.


Crawford PlayDates are weekly socials to build and foster relationships among residents in the House.
Divergent Dinners are monthly events in which individuals whose work is strengthened by creative or divergent thinking join residents for dinner to discuss why they do what they do for a living and how they came to their fields.
The Crawford Haunted House is an annual event in which residents transform Crawford into a Haunted House for other Commons residents and faculty families.
The Crawford Lecture Series is an annual seminar highlighting the accomplishments of various women and promoting empowerment of female leaders, inspired by Frank Crawford, wife of Cornelius Crawford, after whom the House is named.
Festivus for the Rest of Us is the annual Crawford House holiday dinner.
Crawford Send Off is an annual year-end celebration of the Crawford community planned by our residents for our residents.


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'Border' Leads Un Certain Regard Prize at Cannes
Meta Spark and Karnfilm
Ali Abbasi's Swedish horror film follows the fortunes of a customs officer who develops an odd attraction to a suspect she's investigating.
AceShowbiz - Ali Abbasi's Border has picked up the coveted Un Certain Regard prize at the Cannes Film Festival.
The panel, headed by Benicio Del Toro, also named Ukraine's Sergei Loznitsa as Best Director and commended Joao Salaviza and Renee Nader Messora for their film The Dead and the Others.
Abbasi's Swedish horror film follows the fortunes of a customs officer who develops an odd attraction to a suspect she's investigating.
Announcing the Un Certain Regard winner on Friday, May 18, Del Toro said, "We as a jury feel that out of the 2,000 films that were considered by the fest, that the 18 films that we saw were in their own way big winners, but we had to pick the five movies that moved us as a group."
Salaviza and Messora's The Dead and the Others claimed the jury prize, and director Salaviza dedicated the win to the "indigenous people who live under threat". He also invited two people from the film, who live in the Amazon rainforest, to join him onstage.
Loznitsa claimed his award for Donbass.
Meanwhile, Meryem Benm'Barek-Aloisi took home the Best Screenwriting honours for Sofia, and Victor Polster, who plays a transgender teen in Girl, picked up the Best Acting award prize. His director, Lukas Dhont, collected his award, explaining the 16-year-old was "in school" and couldn't make it to Cannes.
Filmmaker Gaspar Noe is also celebrating at Cannes after claiming the Directors Fortnight top prize for Climax on Thursday night, May 17. The main awards will be handed out on Saturday night.
Prince Charles Will Walk Meghan Markle Down the Aisle in Royal Wedding
BTS Sick of 'Fake Love' in New Music Video
Lisa Marie Presley Fretting About 'Elvis' Biopic Before Her Death
Brendan Fraser Needed Surgery and Faced Long Recovery After Years of Doing His Own Movie Stunts
Alexander Skarsgard's New Horror Movie Based on Director's Real Life Holiday Nightmare
Julia Roberts and Jennifer Aniston to Swap Bodies in Upcoming Comedy
Box Office: 'Avatar 2' Is Fourth Highest-Grossing Movie Globally, Bests 'The Last Jedi' Domestically
Jordan Peele Has No Regret for Turning Down 'Akira' Remake Despite His Passion for Anime
Eva Green Blames Her 'Frenchness' for Calling Movie Crew Members 'Weak and Stupid Peasants'
Anne Hathaway Still Holding Out Hope for 'Sesame Street' Movie


I've been thinking quite a bit about Staffan Lindeberg these past 6 months. I never had the pleasure of meeting him in person (I only had some brief e-mail exchanges with him); however, I do feel he "touched me" nonetheless. I feel like I got to now him through his scientific work, which I'm very familiar with. I find it sad that he's now gone, particularly seeing as I had been talking with him about getting involved in the research he was doing, perhaps as a PhD candidate.
The good thing is that even though Staffan is now gone, his legacy remains. In today's article, I though I'd revisit the Island of Kitava, which is the birth place of much of Dr. Lindeberg's scientific work.
Quite recently, I was talking with Iver Mysterud, a prominent Norwegian biologist and scientist, and he mentioned that he'd read the article I wrote about Staffan Lindeberg shortly after his passing. He asked me whether I could translate the article, so that he could publish it in a Norwegian diet and health magazine that he is the scientific editor of. I agreed and later translated and sent him the piece. Some time later, I got to see some of the pictures he was considering using for the article, all of which were photos taken by Staffan Lindeberg during his stay on the Island of Kitava, a part of the Trobriand Islands in Papua New-Guinea. The pictures he showed me, which are all stunning, have to my knowledge never been published online.
Around the same time, I noticed that Staffan Lindeberg's website had been taken down, and in the process, all of the photos from Kitava that he had put up there.
Together, these things inspired me to put up today's article, in which I thought I'd share some of the pictures Staffan Lindeberg took during his stay on the Island of Kitava in 1989. I'm doing this to celebrate and bring attention to his work and make sure that his legacy lives on. Also, the pictures are fantastic in that they clearly display the power of the evolutionary health model. The Kitavans are all lean and have well-developed bodies and faces. Moreover, they have perfect, acne-free skin and beautiful hair. These phenotypic characteristics are typical of people who live in environments that match well with the human genome.
If you've been hanging around in the evolutionary health sections of the internet for some time, you probably know quite a bit about the Kitavans, and you may have seen at least some of the photos included in this post. I'm willing to bet that you haven't seen all of them though, seeing as some of them were not available on Staffan Lindeberg's website and/or have not been widely circulated.
In case you don't know, the Kitavans are horticulturalists who eat an ancestral diet rich in fruit, fish, and root vegetables. They spend a lot of time outside and are moderately physically active. They are much healthier than westerners and seem to be "immune" to diseases such as colon cancer and heart disease (1, 2, 3). At least this was the case back in 1989, when Staffan Lindeberg and his colleagues examined their health. I'm not sure how the conditions on the Island of Kitava are like today.
To make sure there's no miscommunication, I thought I'd point out that I'm not implying that the diet of the Kitavans is the optimal human diet or that the Kitavans lead a lifestyle that is perfectly matched with the human genome. One can't exclude the possibility that the Kitavans would have been even healthier if they had consumed less carbohydrate, been more physically active, or otherwise changed their lifestyle.
Note: When I talked to Staffan Lindeberg before he died, he gave me permission to share and use his photos here on the site.
They really do look healthy and beautiful!
Compared to modern man who's muscles are internally rotated and over stretched, overweight, drinks too much, hunched over a computer, cranky, undernourished, unfit, stiff, in pain, deficient in vitamins, minerals and enzymes… suffering from a host of allergies, autoimmune disorders and at risk of many more diseases! Oh dear!
In my opinion, modern medicine doesn't pay enough attention to the connection between phenotype and health. One can learn a lot about the health of a person by studying his physical appearance (e.g., hair, skin, body composition). One doesn't have to run a number of blood tests to understand that many modern humans are chronically inflamed. All one needs to do is to have a look around at how people look and behave.


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/**
 * Represents any resource that must be explicitly disposed of. The most common
 * use-case is as a return value for subscriptions, where calling `dispose()`
 * would cancel the subscription.
 */
export interface Disposable {
    dispose: DisposeFn;
}

export type DataID = string;

export interface Variables {
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}

export interface OperationType {
    readonly variables: Variables;
    readonly response: unknown;
    readonly rawResponse?: unknown;
}

export type VariablesOf<TQuery extends OperationType> = TQuery['variables'];

export type DisposeFn = () => void;

/**
 * Settings for how a query response may be cached.
 *
 * - `force`: causes a query to be issued unconditionally, irrespective of the
 *   state of any configured response cache.
 * - `poll`: causes a query to live update by polling at the specified interval
 *   in milliseconds. (This value will be passed to setTimeout.)
 * - `liveConfigId`: causes a query to live update by calling GraphQLLiveQuery,
 *   it represents a configuration of gateway when doing live query
 * - `metadata`: user-supplied metadata.
 * - `transactionId`: a user-supplied value, intended for use as a unique id for
 *   a given instance of executing an operation.
 */
export interface CacheConfig {
    force?: boolean | null;
    poll?: number | null;
    liveConfigId?: string | null;
    metadata?: { [key: string]: unknown };
    transactionId?: string | null;
}

/**
 * Experimental
 */
export type FetchQueryFetchPolicy = 'store-or-network' | 'network-only';
export type FetchPolicy = FetchQueryFetchPolicy | 'store-and-network' | 'store-only';
export type RenderPolicy = 'full' | 'partial';

redpajama_set_name: RedPajamaGithub


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100% Free Admission Guidance
Top 13 Distance MBA in Finance Colleges in India
in Distance MBA Others
SEARCH COLLEGES BY FEES
DISTANCE MBA SCHOLARSHIP
Top 13 MBA Finance Distance Learning in India
MBA Finance Distance Learning Colleges in India
Fee Structure (INR)
Symbiosis 96,900
LPU 43,000
University of Madras 30,250
Amity University 547,200
Welingket Institute 50,000
Alagappa University 24,000
IGNOU 31,500
ICFAI 65,000
Sikkim Manipal University 80,000
Pondicherry University 45,500
Andhra University 30,000
Bharathiar University 26,020
NMIMS 70,750
There are many different types of people who look to study for an MBA. You could be someone who has not been working for a long time and wishes to update their skill set in order to look for a better paid or more interesting job.
There are also busy professionals who want to work and grow by expanding their knowledge of the sector where they wish to work.
The popularity of MBAs is increasing every year and without relocating.
Symbiosis Centre of Distance Learning
Lovely Professional University
University of Madras
Alagappa University
Indira Gandhi National Open University
Pondicherry University
Andhra University
Bharathiar University
NMIMs Distance Learning
Distance MBA – Free Guidance Available!
1. Distance MBA in Finance from Symbiosis
This school has had one of the largest distance learning departments of any institution in India since it was founded in 2001.
It also offers some of the widest-ranging programs in many different specialties within finance including banking and finance, business management, and international business.
With a degree from an accredited university, you can apply for one of their varied courses to take advantage of the large distance learning department.
2. Lovely Professional University, Punjab
Another of the largest distance learning departments of any Indian school the Lovely Professional University is one of the most well-established and high-quality establishments in the country.
The LPU has also structured the payment of their fees to be far more affordable than many other distance learning establishments whilst still providing incredibly high-quality service and specializations in various areas of finance and business.
3. The Institute of Distance Education of the University of Madras
This establishment gives learners a great variety of learning options that allow them to potentially stay in employment whilst still studying at the distance learning department.
There is also a huge range of potential courses based around management, one of the most popular beings in financial management. This flexibility and variety make the IDE at the University of Madras a great prospect for a potential distance learner.
4. Amity University
This University has created the specific Amity Directorate of Distance and Online Education which allows them to provide distance learning to tens of thousands of people all over India.
Given their size they are able to offer a wide number of specialties including finance and accounting or insurance management for those who are looking for a more maths-based career in business.
They also accept graduates who achieved a 40% aggregate mark in their degree which is lower than several other establishments of similar quality.
5. Prin. L. N. Welingkar Institute of Management
The institute itself was established in 1977 and has been providing quality education ever since with a fully accredited distance learning program giving a variety of specialties to consider.
Financial management, e-commerce or banking, investment, and insurance are all available to those who wish to study for their MBA in the world of finance with a reputable and entirely distance-based institute.
6. Alagappa University, Tamilnadu
There are many different ways that distance learning can be undertaken at Alagappa University which allows learners to customize their experience based on their other commitments.
The University includes a community of students numbering around 100,000 and they are situated all around the country, specializing in a huge number of topics creating a very diverse learning environment.
7. Distance MBA in Finance from IGNOU
Being the largest University in the world if measured by enrollment, the IGNOU is a staple of the distance learning community and caters to a huge range of disciplines for those looking to study for an MBA.
There is the OPENMAT exam which applicants must pass as well as graduate with a degree of above 50% to be allowed to study at the world-famous establishment.
8. ICFAI University
ICFAI has become synonymous with quality distance education and its ability to offer a diverse range of specializations with great teaching is the main reason for this.
The third out of the five modules is where the specialization is created from and can include finance, strategic finance, or global markets which offer a student the opportunity to create a degree specific to what they are looking to do afterward.
9. Sikkim Manipal University, Sikkim
This is one of the most accommodating top education providers in India with the ability to complete the degree in between 2 and 4 years, allowing a student who is potentially working through the course to spread the semesters out to accommodate.
There are fewer specialties than some other establishments but there is always great teaching and a high level of flexibility.
10. The Directorate of Distance Education of Pondicherry University
This may be a slightly smaller establishment than some of the others, it still offers a high quality of teaching and a wide range of specializations including marketing, finance, and international business which can be competed on an entirely distance-based platform.
11. Andhra University Distance MBA
Andhra University is a research institution established in 1926. The School of Distance Education of Andhra University is a limb of this University which has been ongoing since 1972 and has been one of the elite institutes in the aspect of higher studies.
Andhra University is been accredited by UGC. The total fee of the distance MBA program at Andhra University is Rs.30,000. The University offered specialization in the field of Marketing, Finance, Human Resource, and Hospital Administration via its distance mode. Find all about Andhra University Distance MBA here.
12. Bharathiar University
Bharathiar University's School of Distance Education was recognized during the scholastic year 1991-92. The school has restricted its maneuver for the palpable reason of intensification of its base to offer superior tutoring.
The University offered a wide range of specialization in its Distance MBA including General, Marketing Management, Tourism and Hotel Management, Financial Management, Hospital Management, Investment Management, and many more.
You can explore further information about Bharathiar University's Distance education here.
13. NMIMs Distance Learning MBA
NMIMS Global Access School for Continuing Education was previously known as the School of Distance Learning. The Institute is a comprehensive division of S.V.K.M's NMIMS University.
The NMIMSs School of Distance Learning has several specialization options available for the students who want to study MBA in Distance mode including Post Graduate Diploma in Business Management, Marketing Management, Human Resource Management, Financial Management, International Trade Management, and Banking & Finance. Students can learn about NMIMs Distance MBA here.
Q1: How do I know whether a college is accredited to offer MBA Finance in India?
Ans: All institutions offering distance MBA must be approved by the Distance Education Bureau (DEB). As such, you should visit its official website to check the status of your college of interest.
Q2: Are the admission requirements for all MBA specializations?
Ans: Yes, requirements for MBA are the same regardless of your specialization. However, you should check the university's official website for any university-specific guidelines.
Q3: How can I apply for distance MBA finance in India?
Ans: Different universities have varying admission phases. As such, you should visit the official website of your university of choice and check their admission calendar.
If the admission for MBA is open, you should apply online or offline and include a DD for the application/course fee. Ensure that are categorical on your specialization.
Q4: Can I change my specialization midway through the course?
Ans: No, most colleges do not allow students to change their specialization midway.
Other Useful Articles for Students
Best Distance MBA in Human Resource College in India
Disaster Management distance MBA
Best distance MBA in Telecom management
UGC/AICTE Government Approved Distance MBA Colleges In India
Distance MBA without entrance test
Distance MBA – Complete Guide
Image Credit: Jason Briscoe


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Home / News / Told by an Idiot presents Napoleon Disrobed at the Arcola Theatre London
Told by an Idiot presents Napoleon Disrobed at the Arcola Theatre London
Filed under actors lives, london theatres, participation performances, theatre company
Told by an Idiot explores the human condition through theatre that is bigger than life. They acknowledge the artifice of performance & make no attempt to put reality on stage, instead they inhabit the space between laughter & pain which exists in the real world. Their work is rooted in the live event & thrives on a sense of spontaneity & risk, celebrating the unpredictability of performance. Through playful collaborative writing, anarchic physicality & a comedic sensibility they create genuinely spontaneous experiences for audiences.
Through their work on stage & through their Taught by an Idiot participation work they foster a sense of openness, curiosity & the desire to play. They consistently experiment with what art can be & who can be involved, & in doing so their work blurs the lines between artist, participant & audience. Their commitment to accessibility informs the entwined relationship between their productions & their participation work. They take creative risks, they tell universal stories & they include everyone.
Their latest production will open in Plymouth on 25 January and at the Arcola Theatre in London from 14 February. Napoleon Disrobed is a comic alternative history based on the novel The Death of Napoleon by Simon Leys. What if Napoleon didn't die in exile? What if he swapped identities with a lowly sailor and made it back to Paris?What then?
One of the UK's most unique theatre companies creates this poignantly moving and wryly humorous re-imagining of the final years of Napoleon Bonaparte. Using their trademark comic physicality Told by an Idiot explore the absurdity of trying to retrieve time and glory. An irreverent and hugely playful show about what it is to lose immense power but gain personal freedom; to transition from one identity to another, and to lose public face.
Following their collaboration on the smash-hit My Perfect Mind there's nothing quite like it... Paul Hunter will take the role of Napoleon under the direction of Award-winning actor and director Kathryn Hunter.


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A World-Class Campus for Medical Care, Education and Discovery
King Faisal Specialist Hospital & Research Center, Riyadh, Kingdom of Saudi Arabia
A top medical institution in the Gulf region, is a magnet for attracting high-caliber medical professionals and researchers. To advance King Faisal Specialist Hospital and Research Center's presence in cancer treatment and research this strategic expansion of their flagship campus features four landmark buildings that integrate the latest in design, medical equipment, and healthcare system technologies to accommodate future paradigms.
The project includes four signature buildings:
The 360-bed King Abdullah Center for Cancer and Liver Disease, the National Biotechnology Center, a Royal Wing, and the EMS Polyclinic Building. In order to incorporate these new structures into an already dense campus, CannonDesign devised an extensive tunnel network that not only supplies utilities but also pushes vehicular traffic underground to allow for more of the grounds of the facility to be landscaped – enhancing access, connectivity and identity. The unified campus now has the infrastructure in place to provide the flexibility to meet future growth needs.
Health | Science + Technology
Architecture | Engineering | Interior Design | Master Planning
Biocontainment | Cancer Care | Cardiovascular | Inpatient | Surgical / Interventional Platforms | Translational Research
Awards + Distinctions
2011, Honor Award (Unbuilt) Boston Society of Architects
Hainan Cancer Center
Tata Medical Center
Centre hospitalier de l'Université de Montréal