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EPISODE 0096 - SEPT 15, 2020 Small Business
Farewell, West Loop
with Jim Graziano and Jeremy Jones
Basecamp has closed its physical office after a 10-year run in Chicago's West Loop area. In this episode, we say good-bye to the neighborhood and two of its businesses. J.P. Graziano and un-cooked are small, family-owned restaurants on either side of the longevity spectrum: Jim Graziano is the fourth-generation owner of an Italian food importer-turned-sandwich shop, and Jeremy Jones opened his vegan grab-and-go place with his mother and wife in July. Jim and Jeremy talk about weathering the pandemic as independent restaurant owners.
Our previous episode about closing the Chicago office - 00:21
J.P. Graziano Grocery Company website | Instagram | Twitter - 2:15
un-cooked website | Instagram
Collective Resource Compost - 12:27
Strength in the City | fundraising campaign for their mentorship program with SRV - 20:17
Taste Real Chicago - 34:03
The Full Transcript:
Shaun: [00:00:02] Welcome to Rework, a podcast by Basecamp about the better way to work and run your business. I'm Shaun Hildner.
Wailin: [00:00:06] And I'm Wailin Wong. Listeners of this show might remember that Basecamp had a physical office in Chicago. It's where we used to record this show, you know, in the before-times. When the lease was up, Basecamp's CEO Jason Fried decided not to renew it. This is something we covered on the show, so we moved out in July after 10 years in that space.
Shaun: [00:00:26] We didn't even get to say much of a goodbye to the office, you know, we were supposed to have that big final company meetup in April, but that got canceled. The Chicago people had to go in one at a time to clean out their desks and all the furniture and stuff is now in storage. And then, finally, a few of us put on masks and got together for a very short champagne toast and final walk-through.
Wailin: [00:00:47] We didn't get to say goodbye to the neighborhood, either. The office was in a part of Chicago known as the West Loop. In this episode, you'll also hear us refer to an area called Fulton Market, which, I think technically is an adjacent neighborhood, but is often used interchangeably with the West Loop.
[00:01:04] Anyway, today is our farewell to the neighborhood and the businesses in it. As some of the only Chicago Basecampers that commuted to the office regularly, we got to know a bunch of lunch spots in particular. Like, do you remember that place with the polenta where the polenta came out of a spigot?
Shaun: [00:01:18] I actually really liked the polenta place.
Wailin: [00:01:21] I did, too. And whenever I was like, oh, they're like these big metal urns full of polenta and it comes out of a spigot, people were like, "That sounds disgusting." Which, I—
Shaun: [00:01:29] It was kind of magical.
Wailin: [00:01:31] I think maybe I was just describing it in a not very flattering way.
Shaun: [00:01:34] That's fair. Yeah, I don't think that's how they described it.
Wailin: [00:01:37] PolentaFromASpigot.com
Shaun: [00:01:39] Mm-hmm.
Shaun: [00:01:41] You know, a lot of those restaurants came and went during the decade that Basecamp was in the West Loop, but I'm sure you know, I basically ate at only one sandwich place every single day for the eight years I was at the office.
[00:01:54] So today on the show, we each picked a West Loop business to talk to about the last 10 years in the neighborhood and how they're dealing with the massive changes caused by this current pandemic. Obviously, I decided to talk to the man who fed me Italian subs every day.
Jim: [00:02:15] My name's Jim Graziano, I am the fourth generation owner of J.P. Graziano Grocery Company, located in what is now called the West Loop of Chicago. When my great-grandpa started there, his main business was an importer and wholesale food distributor. So he would bring in products from Italy, Sicily, Greece, other Mediterranean countries right around there. We would warehouse them in the same place that we're at now, and then we would sell them wholesale to restaurants, delis, bakeries, pizza places, you know. If you were buying Italian food, we were selling it to you.
[00:02:50] His brother, Guiseppe Graziano stayed in Bagheria, Sicily, the whole time. He had never come to America. And so my great-grandpa would go to Italy in Sicily, hand-pick his products. His brother Guiseppe would make the boxes to ship the stuff from Sicily in Italy to America. So from 1937 all the way to 2006, it was only wholesale.
[00:03:13] 2006, we started sandwiches in addition to the wholesale. Very small, kind of like scratched out corner of the place. 2013, I fully phased out wholesale and just went with the sandwiches full-bore, and then held onto the specialty groceries that are your basics. Imported plum tomatoes, olive oils, cheeses, obviously the meats. With the sandwiches, we slice by the pound, retail style. And it's, you know, kind of fully changed into just a self-sufficient sandwich shop.
Shaun: [00:03:49] And has the shop always been in that space in the West Loop?
Jim: [00:03:51] June 7th, 1937 is when my great-grandpa moved to 901 West Randolph. He's a very special person in my life because I walked the same floors, I'll sit behind the same window to collect cash when you're in the office and still, for some of the families that come in and grocery shop, sell to the same families. All that is still intact, we just sell sandwiches instead of cases of pasta.
Shaun: [00:04:17] And you've been able to keep the business very small. How many employees work at J.P. Graziano? And it's still family, right?
Jim: [00:04:24] Yeah, my mom, Mary Ellen, that you know well. Mrs. G, as everybody calls her. My sister DeAna, that is my left arm in this business. I could not run it without her. And then we have seven guys besides that that absolutely do all the heavy lifting and the hard rowing.
Shaun: [00:04:42] So we moved in, we had a 10-year lease starting in 2010. And it's become sort of a fancy living and dining neighborhood. How have you seen the West Loop change in the last 10 years?
Jim: [00:04:58] I have known that neighborhood and that street and that corner in particular since 1989. As a nine year old going to work with Dad Saturdays, winter vacation, summer vacation, teacher institute day, you name it. If I didn't go to school, I went to work with Dad. You know, I kind of went kicking and screaming—
Shaun: [00:05:14] Sure.
Jim: [00:05:14] But, it played such a pivotal role in how and why I run my business as I do, because I know the true bones of that neighborhood. 10 years ago, I was out of college and working there full time, so yeah, I know. Well, there was some lingering people. Like across the street there was an N & G Produce. A family run business, fruit and vegetables, that were still there. You had Rubinos at Lake and Halsted as the fish house. You had Isaacson & Stein, that was another fish house. That was kind of a rough time. You're talking 2010, so you're just getting out of that huge financial crash, it wasn't filled with a ton of restaurants. Definitely not hotels like it is presently, today.
[00:06:03] And then when we started getting all these new neighbors, you know, you get a little nervous because you're so used to the people that you work with and knew your entire life before that. But I'm always very happy to report to anybody that asks, though it looks so different and maybe some of the soul of the original Randolph Street is gone, all the new neighbors that moved in, and those business owners, even if it's a large restaurant group, these people jumped right in and they really appreciated the tradition of the neighborhood. And didn't come to take over or claim it. They wanted to add to it. They're there for you.
[00:06:39] And that's how businesses were ran back in the day, right? It was a very symbiotic relationship. The fruit and vegetable guy needed to be doing good, the meat market needed to be doing good, and if they were doing good, we were doing good. Business was rolling. It's the same philosophy now.
Shaun: [00:06:53] I loved talking to Jim so much.
Wailin: [00:06:55] Oh.
Shaun: [00:06:56] And we'll hear more from him a little bit later. But first, Wailin, who did you talk to for this story?
Wailin: [00:07:00] I talked to Jeremy Jones. He and his mom and his wife all went into business together and opened a new restaurant right in the middle of the pandemic. It is a vegan grab-and-go place in the neighborhood, and before opening this restaurant, his mom had actually worked at a couple of other vegan raw restaurants in the city and was known as kind of a pioneer in the space. So here's Jeremy.
Jeremy: [00:07:24] My name is Jeremy Jones and I am the chief vision officer for un-cooked, which is a plant-based grab-and-go restaurant. Part of three, so it's myself, my wife, and my mom Carole Jones and Kaitlyn Jones. My mom Carole is actually the co-founder of Chicago Raw. And then before that she was the general manager at Karyn's, so she's been doing this for quite some time.
[00:07:44] My wife's been vegetarian most of her life. Five years ago, we decided to take the plunge and go 100% vegan, so there's kind of a nuance here between plant-based and vegan, right? So, plant-based just refers to your diet, vegan refers to your lifestyle. So we decided to go the whole enchilada, and just go vegan completely. That means not sourcing any leather, making sure we understand where our products are coming from, making sure that they're ethically sourced, they're sustainable, those kind of things.
[00:08:13] I have always had a passion for conscious business and kind of reframing the narrative, especially now around what capitalism means, so what the true power of business, when it's fully harnessed in a regenerative fashion, could be. Being African-American and looking at what's going on in my own city is also really important to me and reframing the narrative around what agency really looks like. We sat down last year and we looked at each other, and we said, hey, if we're really serious about starting a business and doing something that's conscious and doing something that is actually going to heal the world, versus wait. And we opened July 6th of 2020. So it took us about a year to get all the pieces going and to find the right space.
Wailin: [00:08:57] How did you envision it at the beginning? Did you envision it as a grab-and-go or did you talk through some different formats for the restaurant?
Jeremy: [00:09:07] The premise behind un-cooked was to make plant-based eating, especially live plants, more approachable. Make sustainability easier, but also remove as many barriers between our patrons and making a healthy, conscious choice. So we wanted to just give access to healthy, delicious food that good for yourself, your community, and the planet. So we always wanted to make it a grab-and-go. We also wanted to price it where it doesn't seem like you're paying an arm and a leg for healthy food. Package it in a way where it still gives justice to the food. Luckily for us, it does okay in our current environment, but it was always the plan for us to be grab-and-go.
Wailin: [00:09:47] How did you settle on Fulton Market? Were there other neighborhoods you looked at or were you pretty determined to be in Fulton Market on the West Loop?
Jeremy: [00:09:55] Fulton Market was the place where we really wanted to be and it just so happened to be that actually the space where we are now is the first location we looked at. There's a lot of young, conscious, or people that want to be conscious, people that want to do the right thing. A lot of businesses that I feel are more or less at least saying the right thing. There's also, at least before COVID, a lot of diversity and people coming in and people coming out. We really envisioned un-cooked as a place where you could spend 45 minutes, an hour, two hours if you wanted to and learn about the food and sit down and feel comfortable, or a place where if you're just grabbing a quick bite and you have a 30 minute lunch break. You come in our space, order ahead, spend 30 seconds grabbing your food and leave.
[00:10:36] So Fulton Market really married all of those things.
Wailin: [00:10:38] I think you are in, if I got my geography right, you are in the Google building?
Jeremy: [00:10:43] Yes. Well, I call the Google Annex. Google has two buildings, we're in the second Google building.
Wailin: [00:10:49] I'm sure pre-COVID, it seemed like an incredible place to be in in terms of getting that lunch crowd, right? Because you've got a whole building of Googlers who, like you said, might have a 30 minute lunch break and they run downstairs and grab something and then they don't even have to leave the building.
Jeremy: [00:11:04] Yes, I think that that was the—that was definitely one of the big selling points of where we are. We have access to the lobby. The density of office workers under typical times, was definitely very attractive for us. But we've been very fortunate to have already, even though it's only been seven weeks, a pretty loyal following. People traveling from other parts of the city, ordering delivery, and then just the West Loop and the Fulton Market, people who live here have been really making it a point to come support us, which is really incredible to see.
[00:11:36] But yeah, it's obviously—the traffic and our business isn't where we want to be, but we're privileged to even keep our doors open and not to be afraid of what tomorrow brings.
Wailin: [00:11:46] Can you talk about how you designed the packaging and approached finding vendors and suppliers as you built out your restaurant that you felt good about working with while also being mindful of all of the costs you would have as a business just getting going.
Jeremy: [00:12:03] We've invested an inordinate amount of time vetting vendors, making sure we understand the supply chain, making sure we understand the start to the finish. Kaitlyn, my wife, she's sourced all the packaging, even down to the fact that our stickers are compostable, right? Because if you put a regular plastic sticker on a compostable lid, that automatically means that it's not compostable. We have a partnership with, we work with Collective Resources that actually makes composting at home very easy. They give you a bucket that's airtight. You put your food scraps and your compostable packaging in your bucket. And then every week, or every two weeks, they come exchange that bucket for you and they even do it in residential areas and high-rises, which is really cool. So we offer that to people.
[00:12:48] And then my mom is just a genius at what she does. I think she's the best raw food chef in the world. We really harness her power, so we have a limited list of ingredients, but we took those ingredients and those vegetables and transformed them into completely different things. So that really helps us minimize costs, reduce waste. I think if you come from a place of lack, which a lot of restaurant, or, this is my story, that a lot of restaurant owners do. Because inherently, restaurants are such a low-margin business. They're so afraid of investing in a higher piece per unit packaging, or a higher piece per unit vegetable versus coming up from a place of abundance and saying, okay, this is my end goal, and this is where I would like to be, which is what we did. We looked at okay, here's what, ideally, we would like to charge for a salad. So it's affordable and people feel like they can get a deal. What is it we have to do to still fit our mission and make that price work?
[00:13:43] If you look at a typical kitchen, a typical restaurant, usually deals with anywhere between 10 to 30-40% spoilage and waste of food. Whether it's because they trim things inefficiently, they don't have good processes and procedures in place, they're ordering too much and things are spoiling. We have three different colored bins in the back that are compostable, landfill for things that we get from the outside. Sometime we get deliveries that are in Styrofoam or something. And then our recycling, and really putting signs, gigantic signs everywhere so our staff knows what to put where.
[00:14:17] It's really those small things that add up to a gigantic mountain of trash at the end of the year.
Jeremy: [00:14:24] And show up on your bottom line. If you actively try to reduce waste and be more conscious, it's going to show up on your bottom line because you're buying less, you're spending less and you're throwing away less. It's that simple.
Wailin: [00:14:36] What stage of opening were you at when March rolled around?
Jeremy: [00:14:40] We were hoping to open in February. Obviously, there were rumblings of COVID, but there were other things that kind of delayed our initial breaking ground, and then when we broke ground on construction, we were hoping to open in March. Then obviously COVID started hitting us and affecting us and we kind of reassessed. We just picked a date. We looked at July 4th and were just, let's just open the doors July 6th. Even if it's just us three having to work, then that's fine. Because we, again, I think it's really important for us to reframe. If you're focused on survival, that's all you're going to get is survival, and you're just going to barely make it. We really wanted to, as best we can, use COVID as a silver lining, and see, okay, if we're able to make it through this, there's nothing that can ever break us. So we really looked at it as an opportunity to stress test our business, because we'd rather fail now and not have years and years invested into it than wait and try to survive and then fail, five, six years down the road.
Wailin: [00:15:46] You're speaking with this kind of calmness and very reflective, but were there some moments, especially in that March/April timeframe where you were like, oh, my God.
Jeremy: [00:15:58] Oh, for sure. I think, I mean, I still have those, right? Even before COVID, the amount of research we did on our responsibility as humans to the world we live on was scary. There are still days where we're just like, oh, my God. What is going on? Right? And even days where we're really busy one day and then we're slow the next and more riots happen and people feel afraid to leave their house and it shows up on our balance sheets, and then I hear horror stories of places in the inner city that are closing down.
[00:16:31] Obviously, there are still days where we wake up, and we're like, wow. This is crazy, what were we thinking, but those moments are just… I mean, it's part of being human, but it's important for us not to get caught up in those moments and not react from those moments and to always hold the higher vision and act in accordance with that higher vision.
Wailin: [00:16:49] What new plans or pivots did you have to make in those couple of months after you decided you would delay opening to July?
Jeremy: [00:16:58] So, luckily, we already baked in a lot of disaster planning into our business. As far as operations are concerned, we had to limit our staff. Originally, we were planning on having four people in the space. We had to reduce those and hire less. We had a big plan on doing what we call un-cooked [unclear] where you're able to order un-cooked for your office at a set time and have it delivered. Obviously, we had to scrap those plans. We also had to double check and triple check our sanitation. We found compostable gloves, which, it's not cheap, but there was no way we were going to use single-use plastics.
Wailin: [00:17:34] Wow.
Jeremy: [00:17:34] Finding face masks that are reusable and washable that we can give to our team members, we have to go through three iterations of those versus buying cheaper PPE. Finding the right hand sanitizer, consistently educating our staff on how to interact with patrons and how to make sure that we're safe. We had an unfortunate incident in our first week that we had a person that was working with us that allowed her personal beliefs to cloud her ability to make someone feel safe, so we've been in the unfortunate situation of having to let her go.
Wailin: [00:18:06] It was like a mask conflict, or something?
Jeremy: [00:18:07] Yeah, it was like a mask conflict, and I think the most important thing that, and this is what I always tell the people that work with us. It's hospitality. It's our job and our responsibility to make people feel welcome and feel safe and during COVID, wearing a mask, cleaning things, that's part of it. And how you feel and how you view wearing masks is irrelevant because it's part of what makes people feel safe.
Wailin: [00:18:30] What was opening day like for you?
Jeremy: [00:18:32] We were fairly busy. Not insanely busy, but we were busy enough where it felt like oh, wow, okay, this is not gonna be a horrible situation. People were really anticipating us being open, and we did a lot of sampling events pre-COVID. My mom's already—it's not her first rodeo, so she already ran a successful grab-and-go raw place before. So, really harnessing and making people aware that this is her new venture was also really good. I mean, people have just been awesome with coming into our space, being blown away, and following us and posting about us on Instagram. Telling their friends, coming back.
[00:19:08] We were pretty afraid because we're already out on a skinny branch. We're a raw vegan place, there are very few of them in the United States, even fewer in the Midwest. We were afraid that people were just—would be too turned off by the fact that they're not able to have a place to land. But it's so surprising to me to see how awesome people have been, and how great people have been and how curious people have been.
Wailin: [00:19:31] Are there days when you're like, thank God, we envisioned this as a grab-and-go instead of a fine dining, sit-down?
Jeremy: [00:19:38] Yes, yes, yes. The amount of times that I say thank God we're not a typical restaurant is probably every day. We just wanted to make damn good food but every time you peel back the layers of the onion, you're like, oh wow, they're zero waste. Oh wow, they have a mentorship for inner city youth. Many people don't know what we're doing and why we're closed on Sundays. I don't know if you noticed that. Which is pretty atypical, especially for a restaurant, especially during COVID. Right, you'd figure we'd try to make as much money as possible and stay open as long as possible. The goal was really to put consciousness and put regenerative capitalism, is what I call it, at the forefront of our business.
[00:20:15] So we worked with Strength in the City and James Graham who's a former NFL player. He has a not for profit called SRV, S-R-V, where we have a year-long mentorship program that we're launching at the end of September where one kid has access to that mentor for a whole year. I've been privileged enough to have great people invest in me and great people mentor me. I don't have a college degree. I barely graduated high school. It wasn't for a lack of smarts, it was just I was a disengaged youth. And reframing that for me was mostly the pivotal narrative because I understood that unless I transformed that, I'll never fulfill on what it is I'm here to fulfill.
Shaun: [00:20:56] Well, let's jump ahead to 2020. Can you talk a little bit about how the business has changed during COVID?
Jim: [00:21:01] We closed down kind of right away in the beginning of March. One of the biggest factors was Guiseppe Graziano, that I had spoken about, his business is still run by his great-grandson. They're in the fourth generation business of making these boxes still.
Shaun: [00:21:18] Oh, wow.
Jim: [00:21:18] Yeah. It's really cool. And one of the reasons I had closed down so early was speaking with my cousin, Guiseppe, Italy kind of was really getting knocked around with it.
Jim: [00:21:27] Before it became real real here, his advice was, listen, you're probably going to have to get out of there. I couldn't really change things on the fly. I mean, Shaun, you've been coming to my store a long time, and I'm not trying to like, toot our horn or pat my back, but we're busy, right?
Shaun: [00:21:43] Oh yeah.
Jim: [00:21:43] There's people in and out of my store, thankfully, all day long. I couldn't, like, start making small adjustments while that was going on. So to me, it was like, all right, let's just play it as safe as possible, everybody go home. Stay there for two weeks. I'm going to start to figure out a plan. When I had first opened up, those first two weeks, I did delivery only. We had been doing delivery for a long time, so for me to do deliveries was absolutely no problem. The only people that were allowed into our store, and still, is the team, is the employees. And then we added on that you could come to the store to pick up, but you have to pre-order by ordering online or ordering by the phone. And what has gotten us back to kind of conducting business in as close as it used to be was we had this walk-up window. And a lot of people have wanted to tell me, oh, what a brilliant idea, and this is so great, and again, I'd like to take full credit for it, though the idea of putting in that window had nothing to do with nobody could walk in our store. We were going to add night-time hours. We used be open, like 9-5, Monday through Saturday. And we were going to add on hours of like Wednesday through Saturday, 6-1am. Because that neighborhood, I would lock up my doors at 5 o'clock to go home. There would be more people on the street then than there was during the day. And during the day we had done an amazing business. And I just felt like, man, I'm leaving this all on the table.
[00:23:18] So then I started to work on, like, oh, it would be really cool if we could open up at night, and I wouldn't be running it. This would be like my first time of hiring a GM to run it at night. That was scheduled to open up in April. I had been working on that night window to be approved by the city with architectural drawings, approval from city council and then also it's a landmark building, so you have to get landmark approval as well. It was like an 18 month process, and it just so happened that it all worked out.
[00:23:49] And then in July, we had it installed and then it turned into, wow, we have what everybody kind of needs nowadays where you can actually walk up, place your order and conduct business without anybody actually walking in our store. We have gone through, I don't know, four or five iterations since March. And maybe I'm just speaking as a fourth generation owner of an old-school business, it's the things you don't change that are usually the most important. And I mean, like, how we conduct our business, how we have personal relationships with all of our customers. You never waver on quality. It's like, it's not time to try to pinch pennies here and there. You became who you are by running under this philosophy. When times get tough, don't change any of that. Stick to your core philosophy, stick to who you are. And then change the things around you that you need to change to conduct business as you need to conduct business given that situation.
[00:24:52] Now if this would have happened years ago, I may not have been able to do that that easily. I have obviously gained a lot of confidence and taken shots, changing on the fly, being very nimble. This is one of those times that I'm happy that I have one small spot, very controllable. I never got over my skiis. If I listened to everybody else, there would be 20 of these places all over the place, I'd be going wild. This is so manageable. I really like it like this.
[00:25:22] The most important part is the strongest team that I have ever had during all of this, them being able to pull all that off. Those guys knowing that their safety was my first and main concern. How do we do business without putting anybody in any sort of jeopardy. They're all in. When they went home those first two weeks in March, I said, listen, guys. I'm going to pay you in full, no question about it and I don't have what I have in my life without those guys running through walls every single day. You know, they know I'm going to take care of them, and they take of me.
[00:25:59] And still right now, Shaun, I mean, we're not doing any sort of walk-in business. I'm not even offering seating. When we first started sandwiches, there was nowhere to sit down, it was still just like straight warehouse. Then it went from, you know, one table to two tables to eight tables to adding on an outdoor patio. No customers have walked in since the beginning of March. No customers have sat and been able to enjoy their lunch at our place. It's still working out.
Shaun: [00:26:24] Yeah, people are still buying sandwiches, right?
Jim: [00:26:25] People are still buying sandwiches. Great-grandpa would say, man, you always got to eat. What I like to think, and I would never say this about myself, and the only reason I repeat it is because multiple customers have said it to me and it makes me feel really, really good, is that we kind of provide a sense of normalcy. Come to Graziano's and especially now that I'm up at that window and I get to see and talk to my customers, up from March to July, I didn't see any customers. I wasn't able to talk to my customers. It was driving me wild. I mean, I was like depressed about it. That's my favorite part. The sandwiches are great, yeah, but I like when people come in and we're BSing and that's just how we are. I didn't get to any of that for a number of months so this window has brought me back to life because I do get to see and talk to everybody.
[00:27:14] To me that's the cornerstone of who we are and when you're told by your customers, you know, the 10, 15, 20 minute lunch break that I get to have, I kind of get to forget about everything, and you know, I have this great sandwich and think about the conversation and it feels like nothing has ever changed for a while.
[00:27:35] And to be able to provide that to people right now is invaluable, and it makes me very proud and it just makes me want to burst with happiness that we could provide that small little check out for people, and let them feel like, you know what? Everything's going to be okay.
Shaun: [00:27:53] Well, you've been very lucky, but, I mean, how has it been watching a lot of other similar businesses, especially in the West Loop, struggle?
Jim: [00:28:00] Brutal, man. Brutal. For as well as we've been able to do, it's not time to like, celebrate and flaunt success, right? I mean, I never really feel it's time to flaunt success. But, you know, like even celebrate it, it's not the time for it. To me, it's like, come in, conduct the business the right way, do your thing, clean up, come back, do it again tomorrow. And because I have a lot of friends in this industry that are unfortunately kind of hanging by a thread, man. We always have long hard winters to get through in Chicago. This one's going to be especially difficult with a lot more hoops to jump through. The reality of it is, is a lot of people are going to drop off by the time we get to spring of next year. And so that's very hard to watch. And I try to help in any way and provide any, even if it's just an ear or a shoulder to help people kind of let it out because I know what they're going through, or if I can actually physically do something to help them or provide a resource or whatever I can do, I try to help out. Because, you know, I believe in that community of people.
[00:29:05] Like I said. When everybody's doing well, everything's going well. So I don't want to see places go away. They're going to, and it feels like there's just not a lot of middle ground. When you own a small independent place, this isn't your job. This is your life. As my dad—another great saying my dad used to say was, if people don't walk through that door, we don't put shoes on our feet. Shaun, this is how I put shoes on my kids' feet and a roof over our head. I mean, this is it.
Shaun: [00:29:36] How does this change, this dance that everyone's sort of had to do during this pandemic, how is this compared to that change of moving from wholesale to sandwiches?
Jim: [00:29:46] It's going to sound weird, me saying, easier, because it's a global pandemic that nobody has ever experienced before. If I was able to pivot out of 70-plus year business, completely pivot out of what it was started as and ran for decades as, and me change out of that and come out and be okay. My father passed in 2008. He passed when he was 63 years old, heart attack in his sleep, nobody saw it coming. The guy who was teaching this business the whole way through, I have always felt like if I could do this after losing the biggest part of this, and I've been able to get on the other side of that. There's nothing that could stop me, or scares me from rolling forward with my business.
[00:30:37] I feel that I have dealt with the worst. I cut off the business that was like, to me, the entire world. I lost my father doing this in a very transitional time during the business. And I've been able to get to where I'm at now without my dad physically being here. I don't know how it could get much harder than that because it was not only on a business level, but it was like on a personal and very emotional level as well.
[00:31:02] The stuff with the COVID, it might change things temporarily, month-wise. It might change aspects of a lot of people's lives and how business is conducted permanently. But I feel that going through those things and then kind of being able to navigate my business from the beginning of March until the end of August during all of this, I feel confident. I have seen so many things in business, ups and downs, and goods and bads. And here I am, still standing. And I'm not trying to sound cocky, but it's just, you have to have that confidence in yourself of being a small business owner like this that you're going to get pummelled, but the next day you'd better answer the bell and get to work. I do have hope. And I do feel that it's going to get better and I know we'll get out on the other side of this.
[00:31:53] And whenever we get on the other side of this, man, it's going ot be like a six month long party. And I think a lot of businesses are going to get an injection of people wanting to have a good time, and they'll all be there ready to handle it. I know I will.
Shaun: [00:32:10] We were there for 1o years at the office in the West Loop, and I was there for eight of those. And it's just been an absolute treat, multiple times in my career at Basecamp, the highlight of my day, if not my week, was going to get one of your sandwiches. So I just want to thank you for doing this interview, and of course, thank you for the eight years of sandwiches.
Jim: [00:32:32] Shaun, I want to thank you, man, and you know, it's like, everybody kind of—I do get to hear that a lot, because I am able to make so many different relationships, but, you were one of those cases that kind of walked in one day as a stranger looking for a sandwich and then eight years, somebody that I consider a very close personal friend and we've grown to know each other so well. And I'm glad we had that. You know, that time, and it's like, you always bring together people through food. That's what I love to do, and I know we'll be friends for a very, very long time from it. If you are in the West Loop, working or not, you know—
Shaun: [00:33:13] I will always stop by.
Jim: [00:33:15] I thank you just as much as you thank me, because the relationship and the friendship that we have is just as special to me. And so I thank you for your years of love and support and I really appreciate you thinking of me to bring me on the show and I was very happy to do it. So thank you, my friend.
Wailin: [00:33:36] Rework is produced by Shaun Hildner and me, Wailin Wong. Music for the show is by Clip Art.
Shaun: [00:33:41] un-cooked is at eatun-cooked.com and also on Instagram at @eatun-cooked. You can find J.P. Graziano on Instagram at @JPGraziano, that's G-R-A-Z-I-A-N-O. And even if you're not in Chicago, you can order some of their products on a website called tasterealchicago.com. I personally would like to highly recommend the hot giardinera. It's a Chicago staple. You know, it's made out of pickled peppers, vegetables and olives, and it's unbelievable on any sandwich, and especially on pizza.
[00:34:15] Anyway, we'll link to that in the show notes for this episode, which you can find at rework.fm.
Wailin: [00:34:19] We're on Twitter at @reworkpodcast and if you like our show, please consider rating and reviewing our show on Apple podcasts.
Shaun: [00:34:26] That would really help us a lot, actually. We have not asked for that in quite a while, but we'd love to hear what you think.
Wailin: [00:34:40] Have you made a tuna fish sandwich and added in the hot giardinera like they do at J.P. Graziano's?
Shaun: [00:34:46] Yes, of course. You can't make tuna salad without J.P. Graziano's hot giardinera.
Wailin: [00:34:52] Um, I…
Shaun: [00:34:52] Even though it has celery in it, which I know you dislike.
Wailin: [00:34:56] I mean, J.P. Graziano's is the only place I know where when you get their tuna salad sandwich, you can have your tuna salad customized down to removing the celery bits which I always did because I hate celery.
Shaun: [00:35:10] Yep.
Wailin: [00:35:10] And I don't know—like, to this day, I don't know how they did it because it's like, don't they just make a big tub of tuna salad at the beginning of the day? But I guess not. I guess they're just making it to order.
Shaun: [00:35:20] No, each one is like, made to order. It's the best restaurant. I miss that place so much.
Wailin: [00:35:25] I just don't think I'll ever be able to get a tuna salad sandwich without celery unless I make it myself.
Shaun: [00:35:33] I know it.
Wailin: [00:35:32] You know what I mean?
Wailin: [00:35:35] [Sighs]. We are on Twitter at rework—okay.
Shaun: [00:35:42] We're changing the name of the show to [sigh].
Wailin: [00:35:46] To Heavy Sigh.


Lawsuit experiments are stories which may be utilized such as a showing technique showing the effective use of a hypothesis or theory to bona fide instances. Influenced by the idea they are designed to accomplish, litigation cases is definitely point-driven and deductive where there is a perfect resolve, or they could be perspective motivated the place where multiple advice are entirely possible. Numerous disciplines have working predicament case studies, most notably humanities, situation research studies communal rules, home business, sciences, engineering and sciences and medication. Good quality instances have all of the following options: they explain to a reliable history, are modern, deal with dialogue, compose sympathy using the most important people, are strongly related the reader, serve a teaching performance, need a challenge to be very sorted out, and have absolutely generality.
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Embaló snubs Turkish business
Read this article in our running story
"Erdogan sets out to conquer Africa"
AFRICA TURKEY
Keen to reassert Turkey's international status, and also to help Turkish companies to break into the African market, the Turkish president Recep Tayyip Erdogan has been spearheading a major diplomatic and business drive in Africa. To achieve its goals, the Turkish government is counting on the assistance of its religious networks. [...]
Le président bissau-guinéen Umaro Sissoco Embaló. © ANDRE KOSTERS/EPA/Newscom/MaxPPP
A Turkish protégé since his 2019 election, Guinea-Bissau president Umaro Sissoco Embaló has not returned the favour, preferring to use an Emirati operator rather than a Turkish conglomerate for the future Bissau airport build. [...] (276 words)
Concorde Stars Contracting
Karpowership
Summa Group
Umaro Sissoco Embalo
GUINEA BISSAU 12/03/2021
Embaló continues his never-ending world tour in Cairo and Jeddah
The Guinea-Bissau leader Umaro Sissoco Embaló is constantly globetrotting in search of potential investors and these days hardly bothers to unpack his case in Bissau between two trips. [...]
Guinean president Umaro Sissoco Embaló was received on 4 March 2021 by his Egyptian counterpart Abdel Fattah al-Sisi. © Presidency of the Arab Republic of Egypt
Turkish President Recep Tayyip Erdogan (foreground) and African Union Commission Chairperson Moussa Faki Mahamat (background). © Omer Messinger/EPA/Newscom/MaxPPP
AFRICA TURKEY 04/02/2021
Turkey's diplomats pave the way for Erdogan's African Show
In the run-up to the African Union summit on 6 and 7 February in Addis Ababa, Turkish diplomats are pulling out all the stops to ensure that the third Turkey-Africa summit, scheduled for September, features prominently on the agenda. [...]
Embaló picks Qatar as first Gulf conquest
The Guinea-Bissau president is hoping to reel in petrodollars from the Gulf monarchies to get his Covid-battered economy back on track. The country's first ever ambassador to Qatar began work in early January. [...]
GUINEA BISSAU WEST AFRICA 29/01/2021
Strauss-Kahn pitch to Embaló
In Bissau on 15 January to meet with President Umaro Sissoco Embaló, the former International Monetary Fund managing director Dominique Strauss-Kahn has offered to help Guinea Bissau raise Chinese funding for infrastructure projects. [...]
Meeting between Dominique Strauss-Kahn (left) and Guinea Bissau head of state Umaro Sissoco Embaló, Bissau, 15 January. © General Umaro El Mokhtar Sissoco Embalo/Facebook
DRC 22/01/2021
Turkey's Summa keen for business in Kinshasa
The Turkish group Summa is in talks with the Congolese authorities over an opportunity to take over the N'Djili international airport upgrades in what would be its first move in the country. [...]
Embaló wants to declare war on parliament
Now that he no longer has a two-thirds majority in the National People's Assembly, President Umaro Sissoco Embaló cannot carry out his planned constitutional reform. He has threatened to dissolve the assembly, raising fears that this could provoke a political crisis just one year after his own highly contested election as president. [...]
The president of Guinea-Bissau, Umaro Sissoco Embaló. © Antonio Cotrim/EPA/Newscom/MaxPPP
TURKEY WEST AFRICA 13/10/2020
Erdogan aims to form a pro-Turkish bloc along the West African coast
The Turkish government is working all out to win favour with Guinea Buissau and Senegal. It aims to create a pro-Turkish African bloc stretching from Saint Louis in the north to the Nimba mountains in the south. [...]
Turkish president Recep Tayyip Erdogan (right) and Guinea-Bissauan president Umaro Sissoco Embalo. © www.tccb.gov.tr
TURKEY GUINEA BISSAU 26/06/2020
Erdogan plays mediator for Embalo
Ever since Umaro Sissoco Embalo stepped into power in Guinea-Bissau early last year, the Turkish head of state Recep Tayyip Erdogan has been working to build an unexpected and unprecedented connection between the two countries. [...]
Macky Sall and Recep Tayyip Erdogan in Dakar, January 28 2020. © Reuters
WEST AFRICA 05/02/2020
Erdogan's Sahelian manoeuvres
Deprived of his principal ally in Africa by the ousting of the Sudanese leader Omar al-Bashir in April 2019, President Recep Tayyip Erdogan has been looking to the west of the continent to compensate for this loss of influence. [...]
Karpower and Aksa forging Ankara's position on the continent
Erdogan's proactive African policy is opening doors and opportunities for the two power giants. [...]
This article can also be read here: Ports and airports

redpajama_set_name: RedPajamaCommonCrawl


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Start your South African journey at one of Africa's biggest and most vibrant cities - Johannesburg. Explore the multicultural mixture of traditional machine shops, ultra-modern skyscrapers, museums, art galleries and organised tours of historical and political interest. However, travellers will also get the opportunity to explore Johannesburg's most popular tourist attraction, the eclectic township of Soweto.
Escape from the madness of the city life and enjoy yourself at theThornybush Game Reserve, situated within the 14,000 hectares of pristine wilderness in the Kruger National Park.
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This will be your home for one night with breakfast included. Enjoy the luxurious accommodation which is situated at the Emperors Palace Casino and Entertainment Resort offering a range of dining options, gaming, and spectacular entertainmnet choices.
After breakfast, take the shuttle back to the OR Tambo International Airport for your flight to Hoedspruit Airport. You will be met on arrival at Hoedspruit and be transported to Thornybush Jackalberry Lodge. Depending on the time of arrival, you can enjoy lunch. However, this evening enjoy your first game drive and return to the camp for dinner and overnight stay. You will stay on a full board basis for two nights. The views from each suite are superb and your private patio is the perfect place from which to submerge yourself in nature's harmony.
Enjoy early morning game drives and see if you can spot by one of the members of the Big Five as well as other species such as leopard, hyena, wild dogs, giraffe, zebra and a variety of birds. However, expect to explore nature games such as nature walks and game drives.
Depart early morning on a game drive for your last opportunity to view the incredible game and hopefully spot some of the Big Five. Return to Camp for breakfast and check-out. You will be transferred to Hoedspruit Airport for your flight back to Johannesburg OR Tambo Airport.


You may need to set aside 15 to 20 minutes to complete this survey. Please take your time and answer ALL of the questions within this questionnaire. Web design and development is a collaborative process and needs your involvement to be successful.
Your website will be created using Joomla, which will provide you with an excellent content management system.
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Your site will be responsive, meaning it will be specifically designed to manage smaller screen displays such as phones and tablets.
Our expertise is in building a clean, functional website, designed for your specific needs. We will create the structure and you will be expected to provide the content. It's very beneficial to have this content already created as it may aid you determining the structure of your site.
Thank you for completing our online web questionnaire. If you should have any questions pertaining to this questionnaire, please feel free to call (587) 999-9429 or email us at your convenience. We'll be in touch with you shortly. Thank you for your interest in Foothills Computer Solutions.
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Back on the market through no fault of Seller! This well maintained 3 bedroom/ 3 bath end unit, in the gated community of Mohawk Trail behind Savannah Mall has 2 Master suites, 1 downstairs and 1 upstairs. This spacious unit also has an enclosed sun room in the rear with a separate AC unit and private courtyard. Total of 2 bedrooms, 2 baths downstairs and a huge 3rd (20 X 20) bedroom upstairs with large walk-in closet, separate bath and walk-in attic storage. All appliances, including refrigerator are included. The HVAC is newer with a programmable digital display thermostat and instant hot water dispensing unit in kitchen. This is maintenance-free living at it's best. The Amenity fee covers exterior maintenance, roof, lawn care & gated access.


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Delphic / Mother Goddess Sacred Island of Delos Hindu Shintō NEW! Zoroastrian Biblical, Old Testament Cloacina, Sewer Goddess Biblical, New Testament Islamic Toilet Etiquette Arthurian Abbey Toilets Greek Monastic Medieval Scottish
Ecclesiastical Medieval French
Monastic Buddhist UPDATED! Vatican Hare Krishna Japanese Toilet
Gods & Demons UPDATED!
Shintō Toilets
Toilets at Shintō Shrines
Just as we find with toilets at Buddhist temples, the toilets at Shintō shrines are simply representative of the local culture. With Shintō, that culture is going to be Japanese.
Shintō
Shintō is distinctively Japanese. It's more than that, you could say that it is definitively Japanese. Shintō is the basis of how Japan defines itself.
Shintō belief and practice predate recorded history. It is a folk tradition of animism, a belief that anything can possess a spiritual essence — animals, plants, natural phenomena such as rivers and lakes and mountains, and even weather systems and human-made objects.
Animism includes the belief that all material phenomena have agency, that something makes things happen. It includes the belief that humans have a soul or spirit. But it also says that so do other animals, and plants, rock formations, mountains, rivers, lakes, weather-like entities like winds and thunder and shadows, and even certain views and soundscapes of natural scenes. Animism makes no sharp distinction between the spiritual world and the physical world.
Kiyotaka Inari shrine at Kōya-san.
Shintō and
The word "Shintō" is usually translated into English as "the way of the gods", but these aren't gods as that term is usually understood in English. The Japanese term is kami, for which "spirits" is a less confusing translation. A kami is the spirit or animating agency of a place or thing.
The kami are nothing like Buddhist ideas of gods or deities, supernatural beings beyond the Bodhisattvas or enlightened beings. Neither are they at all like the Supreme Being of the Abrahamic religions.
Shintō and Proto-History
In the early 8th century, the Emperor of Japan was really just the leader of the most prominent group of clans, the Yamato, based around today's Nara. There were Imperial genealogical legends and native lore, making up what we call Shintō belief today.
Emperor Tenmu was the 40th Emperor of Japan according to the traditional list, which was largely legendary at least half-way to him. Tenmu commissioned two compilations of supposed history. For the most part they were collections of myths and legends. The first of these was the Kojiki (or Records of Ancient Matters), written in 711-712 CE. The second was the Nihon Shoki (or Chronicles of Japan), written around 720 CE.
Unlike the corresponding Chinese writings, these chronicles begin before the creation of the world, connecting the origin of the Imperial lines to the deities existing before the world was created.
These books maintain an entirely mythological view throughout their descriptions of the early godlike and later heroic human figures. They describe how Emperor Jimmu, the legendary first Emperor said to have founded Japan in 660 BCE, was a descendant of the sun goddess Amaterasu and the storm god Susanoo.
Emperor Ankō of the 5th century AD, traditionally the 20th Emperor, is the earliest ruler who historians agree probably existed.
Emperor Kinmei, who was born about 509 and died in 571, supposedly Emperor #29, is the first Emperor for whom historians feel they have some verifiable dates.
In what the Allies called "State Shintō" during and immediately after World War II, the Emperor was seen as an Arahitogami, a living god. If the entire human population of Japan had to be sacrificed to preserve the position of the Emperor, well, that was just what had to happen. The Allies are going to invade, so try to fight them off with shovels and rakes.
Kyōto
The Imperial household moved from Nara to today's Kyōto in 794 CE. The new city was initially called Heian-kyō.
Starting in 1185, military warlords called Shōguns held temporal power while the Emperor remained in Kyōto in a mostly ceremonial role. Some Shōguns were based in Kyōto, but the most prominent were based in Kamakura and Edo. Edo was a former fishing village that was renamed Tōkyō in 1868, when the last Shōgun fell from power and the Emperor resumed power.
The Heian Shrine or Heian Jingū was built in Kyōto in 1895, as a 5/8-scale partial reproduction of the Emperor's palace as it was back when the city was called Heian-kyō. It was the centerpiece of an industrial exhibition.
After the industrial exhibition, the building was kept and converted into a Shintō shrine in memory of Emperor Kanmu, the 50th Emperor, who moved the Imperial house from Nara to Heian-kyō. In 1940, Emperor Kōmei, the last Emperor based in Heian-kyō or Kyōto, was added to the list of dedications.
Shintō says that certain kami or spirits are enshrined here. That would have been the terminology up through World War II, that Emperor Kanmu, Emperor Kōmei, and other kami were enshrined here, housed within the core of the shrine.
* A Japanese Emperor adopts a name for their reign. While reigning as Emperor, they are known simply as "The Emperor". After death, their posthumous name is that of their reign. So, Hirohito was born in April of 1901. From 25 December 1926 until 7 January 1989 it was the Shōwa period and he was The Emperor. Today, anyone in Japan would refer to him as Emperor Shōwa.
The Allies insisted that Japan end so-called "State Shintō" after the war. Emperor Hirohito* famously addressed the nation in the Ningen-sengen or the Humanity Declaration on New Year's Day in 1946. The Allies believed he denounced godhood, or at least that was the interpretation they promoted to the public. Actually, shortly before the address, Hirohito told his vice-grand chamberlain, "It is permissible to say that the idea that the Japanese are descendants of the gods is a false conception; but it is absolutely impermissible to call chimerical the idea that the emperor is a descendant of the gods."
So, no, Hirohito didn't really renounce godhood. But, he said some things about democracy and the separation of religion and government that pleased Douglas MacArthur and Allied governments.
Let's visit Kyōto's Heian Jingū and its public washroom:
Heian-jingū
Torii or gates mark passages into increasingly sacred space. You pass through at least one torii as you approach a shrine. The torii at Heian-jingū is large! In this view we're looking back out through the torii to the shrine's neighborhood.
This gate is actually a Buddhist structure. But then Buddhism and Shintō got all mixed together. Shinbutsu-shūhō was the concept that one structure could be used as both a Shintō shrine and a Buddhist temple, as the Shintō kami were manifestations of Buddhas. Most Buddhist temple complexes contained a Shintō shrine, and vice-versa.
Shintō shrine architecture is largely based on Buddhist temples. Shrines were temporary structures before the arrival of Buddhism from China.
The Emperors were Shintō, of course, as it said that they were descended from the gods.
The Shōguns were Buddhist. The Shōguns and samurai were especially into Zen Buddhism.
U.S. Navy Commander Matthew Perry forced the Shōgun to open Japanese ports to foreign ships. The people lost confidence in the Shōgun. The Emperor came back into power in what was called the Meiji Restoration. The cult of the Emperor began growing stronger, and Shintō and Buddhism were forcibly separated. The official explanation was that Shintō was the native Japanese religion, flowing through their Emperor, while Buddhism was a foreign import from China.
Shintō and Buddhism use the same ablutions rite, but with different specific names. In Shintō the purification rite is temizu, the water reservoir is chōzubachi, and the shelter is chōzuya or temizuya.
Now we're getting into plumbing details!
The proper way to clean yourself is:
Pick up the dipper with your right hand, filling it from where water is pouring in or dipping water out of the reservoir.
Pour the water over the fingers of your left hand, being careful to make sure that the water falls into the gutter around the reservoir.
Transfer the dipper to your left hand, get more water if you need it, and pour water over the fingers of your right hand.
Transfer the dipper back to your right hand, again getting more water as needed, and pour water into your cupped left hand.
Take water out of your cupped left hand into your mouth, swish it around, then spit it into the gutter around the reservoir.
Raise the dipper up so that the remaining water runs down over the handle and your right hand, falling into the gutter, and return the dipper to the fountain.
The main courtyard represents the palace grounds of old Heian-kyō. The main hall of the shrine is at left.
There was a small castle within the palace grounds, so there is a smaller castle here.
Many visitors have tied prayer ribbons to these bushes outside the main hall, with its haiden, heiden, and honden.
The haiden is the hall of worship, the only part of a Shintō shrine open to the laity. The heiden is the hall of offerings, where offerings and prayers are presented. The honden is the sacred core, the structure that contains the shintai, literally "the holy body of the kami."
But Where is the Toilet?
Most Shintō shrines are austere, with no public washrooms. This one is a little unusual, because of its history. It has public washrooms! They feature the common triangular tanks that mount in the corner to save space. Notice the toggle-style flush handle. Push it left for 大 or Large flush, right for 小 or Small flush. Those are in the set of 80 kanji symbols children learn in first grade. I only know those two plus 円 for "yen" because the visitor to Japan frequently sees those three in contexts that make their meaning fairly obvious. 3 out of 80, that's 3.75% of the way to first-grade knowledge!
According to Jisho.org, 痕 is the kanji for "skidmark". It's taught in junior high school.
This one was, unfortunately, skidmarked. It needs many more 大 or large flushes. This was unusual, as most everything in Japan is so clean and orderly. Well, this was at the end of a busy Saturday.
Buddhist Toilets Hare Krishna Toilets
Japanese Toilet Gods and Demons Japanese Toilets
Travel to Japan Buddhism and Shintō


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[Exclusive] ALTER Unveils Official Trailer for Vampiric Short TiCK
Courtesy of ALTER
Next Wednesday, December 11th, Gunpowder & Sky's horror brand ALTER, is exclusively debuting the award-winning short horror film, TiCK, starring Alexander De Jordy ("19-2"), Ava Close (Rabid), Alison Brooks (The Black Widow Killer) and Brooke Debassige ("Hard Rock Medical"). TiCK, written and directed by Ashlea Wessel, was the recipient of Best Horror Short at the 2019 Nightmares Film Festival and the Bloody Judge Award at the 2019 Portland Horror Film Festival.
In a post-pandemic society, a vampire in hiding is forced to make a stand when confronted by the oppressive regime who kidnapped and enslaved her family.
Ashlea Wessel is a filmmaker and blood donor hailing from the raccoon-infested hellmouth called Toronto, Canada. Wessel's films use elements of horror, sci-fi and fantasy as a framework to explore themes of social, political and personal upheaval. She tells her stories using an arresting visual style that couples stark realism with a phantasmagoric flair. Her award-winning short film INK screened at festivals around the world and she celebrated the world premiere of her sophomore film, TiCK at Fantasia International Fantastic Film Festival in 2018. She looks forward to TiCK's online premiere on ALTER and the continuing festival run of her third short, Daughter of Babel. She is currently developing numerous projects, including the feature version of TiCK!
ALTER is a new horror brand for novel and grounded stories exploring the human condition through warped perspectives.
Giving voice to emerging, diverse and established filmmakers, ALTER's owned and operated channel is distributed across YouTube and Facebook where three short films or series are released each week. In addition to curating and distributing award-winning content, ALTER develops unique stories with some of the most innovative minds in the genre through its ALTER Studio projects – which are not bound to a particular platform or format.
Recent releases include the official 2018 Sundance Film Festival selection, Summer of 84, the thriller directed by RKSS (Turbo Kid); CAM (in partnership with Blumhouse), winner of Best Screenplay at last year's Fantasia Festival, which was acquired by Netflix; Goodnight, Gracie from Stellan Kendrick, one of ALTER's first exclusive premieres and BAFTA nominated The Blue Door, which was picked up by Amblin to develop into a feature film. In September, ALTER released the SXSW selection Villains — starring Bill Skarsgard (It) and Maika Monroe (It Follows) — in theaters.
In October, ALTER, along with DIGA studios and Executive Producer Sam Raimi (Evil Dead, Spider-Man), announced new horror series "50 States of Fright", starring Rachel Brosnahan ("The Marvelous Mrs. Maisel"), Travis Fimmel ("Vikings", Warcraft: The Beginning), Christina Ricci (Monster, "Z: The Beginning of Everything"), Jacob Batalon (Spiderman: Homecoming, Spiderman: Far From Home), Ming-Na Wen ("Agents of S.H.I.E.L.D," "The Mandalorian"), Taissa Farmiga (The Nun, "American Horror Story"), Asa Butterfield ("Sex Education", Hugo), John Marshall Jones (The Last Revolutionary, "Rectify") and Ron Livingston ("Loudermilk", "A Million Little Things"). The anthology is the first announced series for Jeffrey Katzenberg's new mobile video service, Quibi.
Alter Ashlea Wessel tick News
[News] Universal Studios Hollywood Ushers in 2020 With EVE
[Video Game Review[ CALL OF CTHULHU: THE OFFICIAL VIDEO GAME


If you're looking for a quick and hearty meal for a cold night, this Hamburger Bean Soup might hit the spot. It's from the Michigan Consolidated Gas Company.
I can't say I'd try the version that uses hot dogs, but you sure might. And I"ll bet you'll add some more flavor in addition to the condensed bean soup and worcestershire sauce. How would you spice this up for modern tastes?
Season hamburger and make into 8 small balls.
Brown meatballs and onion in shortening.
Dilute soup with water according to directions on the can. Add meatballs and onions and worcestershire sauce. Heat thoroughly.
You can substitute 1/2 pound frankfurters, sliced thin, for the hamburger.
Stays silent – lasts longer – the silent Gas refrigerator.


text:
Bennington Museum to Hold Closing Reception with Pat Musick
Join artist Pat Musick on Thursday, December 20, when the Bennington Museum hosts a closing reception for her retrospective exhibit, 'Where Did You Come From, Anyway?' On display are works that demonstrate the progression as Musick's art develops from two dimensions to her signature wall sculptures. The reception is from 4 to 5 p.m., and is free and open to the public. The exhibition title is based upon a work created in 1985 which is an example of Musick's first attempts to move away from the wall. The artist says about this work, "The painted wall sculpture is a statement about my roots. My conservative family came from Iowa farmland, a typical American story. But I always felt I was 'different'. In this work I stand alone on an island, beside a blue cornstalk. Although my feet are firmly rooted in the land, my head is in a pink cloud. The world, both vibrant and dark, swirls around me."
Included in the exhibit are both large- and small-scale sculptures, as well as two-dimensional art using natural media such as wood, stone, paper and beeswax. A resident of Manchester since 2006, Musick was born in Los Angeles and attended the University of Southern California on an art scholarship. She received an MA and PhD from Cornell University. She has written four books on art, one of which was co-authored by her husband, Jerry Carr, a retired astronaut and now her collaborator. A documentary of their lives will be released in 2019. The working title is 'The Artist and the Astronaut.' Bennington Museum is located at 75 Main Street/Route 9 in Bennington. Visit benningtonmuseum.org or call 802-447-1571 for more information.
Liz Schafer
Categories:Arts & Entertainment
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text:
package aki.packages.x509;

import aki.packages.tools.BashReader;
import aki.packages.tools.FileReader;
import aki.packages.tools.FileWriter;
import aki.packages.tools.Logger;

import java.io.File;

/**
 * Created by aakintol on 28/06/16.
 */
public class PrivateKey extends Key {

    private Certificate certificate;
    private Subject subject;

    private PrivateKey() {
        super();
        this.setPrivate();
    }

    public static PrivateKey newInstance() {
        return new PrivateKey();
    }

    public static PrivateKey loadPrivateKey(File file) {
        return loadPrivateKey(BashReader.toSingleString(true, FileReader.getLines(file)));
    }

    public static PrivateKey loadPrivateKey(String buff) {
        PrivateKey privateKey = new PrivateKey();
        privateKey.setPemContents(buff);
        return privateKey;
    }

    public Key create(Subject subject) {
        this.subject = subject;
        return this.create();
    }

    public String dumpPEM(Subject subject) {
        if (pemContents == null) {
            this.create(subject);
        }
        return pemContents;
    }

    public void setCertificate(Certificate certificate) {
        this.certificate = certificate;
    }

    @Override
    public Key create() {
        String keyFilename = "tmp/key.key";
        String csrFilename = "tmp/csr.csr";
        String[] args = {"openssl", "req", "-nodes", "-newkey", String.format("%s:%s", this.algorithm, this.bits), "-keyout", keyFilename,
            "-out", csrFilename};
        if (this.subject == null && this.certificate != null && this.certificate.getSubject() != null) {
            this.subject = this.certificate.getSubject();
        }
        if (this.subject != null) {
            args = new String[]{"openssl", "req", "-nodes", "-newkey", String.format("%s:%s", this.algorithm, this.bits), "-keyout", keyFilename,
                        "-out", csrFilename, "-subj", "'" + this.subject.getRawString() + "'"};
        } else {
            Logger.info("PrivateKey", "No subject.");
        }
        BashReader br = BashReader.read(args);
        if (br == null) {
            return null;
        }
        if (br.getExitValue() != 0) {
            Logger.error("PrivateKey", (br.getOutput().isEmpty() ? "No output" : br.getOutput()) + ": " + br.getLines() + " ("+br.getExitValue()+")");
            return null;
        }
        this.pemContents = BashReader.toSingleString(true, FileReader.getLines(keyFilename));
        try {
            this.derContents = toDER(this.pemContents);
        } catch (CertificateException e) {
            Logger.warn("PrivateKey", "Warning! "+e.getLocalizedMessage());
        }
        if (this.certificate != null) {
            this.certificate.setPrivateKey(this);
        }
        Logger.error("PrivateKey", "Private key properly generated.");
        return this;
    }

    @Override
    public void check(Certificate certificate) throws CertificateException {
        // Check if the certificate matches the certificate
        String certificateBlob = certificate.getBlob();
        if (certificateBlob == null || certificateBlob.isEmpty()) {
            throw new CertificateException("The certificate's contents are not valid (empty).");
        }
        if (pemContents == null) {
            if (this.subject == null) {
                this.subject = certificate.getSubject();
            }
            if (this.subject == null) {
                throw new CertificateException("Invalid subject (null).");
            }
        }
        File tempThis = new File("tmp/temp-privKey.key");
        if (!FileWriter.write((pemContents == null ? this.dumpPEM(subject) : pemContents), tempThis.getPath())) {
            throw new CertificateException("Couldn't write the private key to a temporary file.");
        }
        File tempCert = new File("tmp/temp-certif.cert");
        if (!FileWriter.write(certificateBlob, tempCert.getPath())) {
            throw new CertificateException("Couldn't write the certificate to a temporary file.");
        }
        String modKey = Modulus.get(tempThis, false);
        String modCert = Modulus.get(tempCert, true);
        if (modKey == null || modCert == null || !modCert.trim().equals(modKey.trim())) {
            throw new KeyException();
        }
    }

    public String getModulus() {
        File tempThis = new File("tmp/temp-privKey.key");
        if (!FileWriter.write((pemContents == null ? this.dumpPEM(subject) : pemContents), tempThis.getPath())) {
            Logger.error("PrivateKey", "Couldn't write the private key to a temporary file.");
            return null;
        }
        return Modulus.get(dumpPEM(), false);
    }

    public boolean doCheck(Certificate certificate) {
        try {
            check(certificate);
            return true;
        } catch (KeyException e) {
            return false;
        } catch (CertificateException e) {
            e.printStackTrace();
            return false;
        }
    }
}

redpajama_set_name: RedPajamaGithub


text:
Vietnam-Australia School, Hanoi (VAS Hanoi) is a semi-international school established in pursuant to decision No 1452/QD-UBND dated 13 April 2007 of the People's Committee of Hanoi.

VAS Hanoi follows the Vietnamese Curriculum in preschool, primary, secondary and high school. All sections of the school are located together on the one campus, in My Dinh 1 residential area.

With 12 years of development, VAS Hanoi is one of the leading semi-international schools in Vietnam with nearly 1200 students.

In 2013, VAS Hanoi was one of the first two schools in Hanoi to be recognized as Cambridge International School registered number VN235 by Cambridge Assessment International Education. The school has been qualified to teach three international Cambridge programs: Cambridge Primary, Cambridge Lower Secondary and Cambridge Upper Secondary – IGCSE.

In 2019, VAS Hanoi becomes the first school in Vietnam to be accredited as "Cambridge Assessment English Partnership School" by Cambridge Assessment English.

To be accredited, VAS Hanoi underwent a strict process of evaluation of its teachers, curriculum and facilities.

Experienced native English teachers from a variety of English-speaking nations are selected by Australian strategic partner Presbyterian Ladies' College, Sydney – PLC Sydney school, trained annually both at home and abroad, and committed to long-term,  full-time employment at VAS Hanoi.

At VAS Hanoi, the goal is to prepare students well so that they can manage the diverse challenges of the 21st century. In a future which will be governed more and more by technology, people who are adaptable, have good emotional intelligence and who are able to collaborate well across international boundaries will have a definite advantage. It is clear that Vietnamese students of the future will need to be confident, be able to communicate clearly in order to work in an expanding global environment.

Education model

Vietnamese curriculum (MOET)
VAS Hanoi follows the Vietnamese curriculum in preschool, primary, secondary and high school.

Cambridge curriculum
VAS Hanoi was one of the first two schools in Hanoi to be recognized as a Cambridge International School, registered number VN235 in 2013. To be accredited, VAS Hanoi underwent a strict process of evaluation of its teachers, curriculum and facilities. The school has been qualified to teach three international Cambridge programs:
 Cambridge Primary
Cambridge Lower Secondary
Cambridge Upper Secondary - IGCSE

At VAS Hanoi Preschool, children study with native-speaking teachers from 15–17 periods per week.

Co-curriculum
 After school, students participate in sports, arts, social activities, economy and language. These clubs are managed by Vietnamese and foreign teachers and some invited coaches.
 Sporting competitions, language nights, art exhibitions and performances are organized within the school.
 Each year, VAS Hanoi hosts visits of students from Australian schools. The school also sends groups of students to Australia and creates opportunities for its students to work with charity projects, sporting and music events.
 Communication in English is encouraged within the school campus.

International teachers
The team of international teachers at VAS Hanoi is led by an International Vice Principal. The teachers are all native English speakers from a range of English-speaking nations. This allows those students to gain wide experience in understanding different accents and cultural nuances and expands their world views. Teachers are offered opportunities to develop themselves professionally and there is an emphasis on working together as a team.

Facilities and equipment
VAS Hanoi is located in an area of  in My Dinh I residential area, Hanoi. The campus has more than 210 classrooms with an area of over  per room. There are also two large classrooms with 200 seats per room.

The school's classrooms are equipped with air conditioning and advanced teaching and learning facilities such as Internet-connected computers, video projectors, projectors, pin boards and audio-visual equipment. Classrooms also feature an interactive board. Computer networks, computer labs, libraries, music rooms, study rooms, health clinics are well-equipped. Two floors of multi-purpose house with an area of over  per floor are used as dining room and sports hall (400 seats). In addition to the school yard of more than , the school also has an artificial turf football field and a high school dormitory is available for students from Hanoi or other cities if needed.

Partner school
PLC Sydney is an Australian private school established in the late 1880s on the UK model. In recent years, they both have continuously been in the top group in the New South Wales HSC School ranking.

References

Educational institutions established in 2007
Schools in Hanoi
Australia–Vietnam relations
2007 establishments in Vietnam

redpajama_set_name: RedPajamaWikipedia


The Angel of Music's arrival has now been announced. The Phantom of the Opera will make its Middle Eastern debut at Dubai Opera later this year, with shows scheduled between Wednesday October 16 and Wednesday October 30.
News that that the award-winning Andrew Lloyd Webber musical would come to the UAE was first revealed last month, with the production set to arrive in the Emirates from London this autumn.
Tickets will go on general sale on Thursday January 31, with prices starting from Dh250, rising to Dh850 for VIP seats on weekdays. Matinee performances will be held on Fridays and Saturdays, with evening performances starting at 8pm. Those who pre-registered for tickets can book their seats now.
Widely renowned as the world's most popular musical, The Phantom of the Opera is the longest-running show in Broadway history, with several Tony Awards and Olivier Awards to its name.
Adapted from Gaston Leroux's 1910 novel of the same name, The Phantom of the Opera, which first opened in London's West End in 1986, tells the story of a disfigured musical genius who lurks in the depths of the Paris Opera House and falls in love with a beautiful young soprano called Christine. The musical features classics songs, such as Think of Me and The Music of the Night.


text:
Anna Propošina (* 28. November 1990 in Liepāja) ist eine lettische Fußballspielerin.

Karriere
Propošina startete ihre Karriere in ihrer Heimatstadt Liepāja für Metalurgs Liepāja, wo sie zur Saison 2009/2010 in die erste Mannschaft aufrückte.

Im Januar 2011 verließ sie ihre lettische Heimat und wechselte zum polnischen Ekstraliga team Pogoń Szczecin.

Nach nur einer Saison in Polen bei Pogoń Szczecin kehrte sie im Sommer 2012 nach Lettland zurück und unterschrieb für Skonto Riga, wo sie am 11. August ihr Debüt für ihren neuen Verein gegen MTK Budapest FC in der UEFA Women's Champions League Qualifikation gab. Nach einer Saison bei Skonto Riga wechselte sie im Sommer zurück zu Metalurgs Liepāja.

International
Propošina gab ihr A-Länderspiel Debüt im Rahmen der Vorbereitung zum Baltic Cup 2010.

Einzelnachweise

Fußballnationalspieler (Lettland)
Fußballspieler (FK Liepājas Metalurgs)
Fußballspieler (Pogoń Stettin)
Fußballspieler (Skonto Riga)
Lette
Geboren 1990
Frau


text:
in: Articles using infobox military person, All articles with dead external links, Articles with dead external links from November 2014,
Articles incorporating text from Find a Grave.com
American military personnel killed in the Vietnam War
United States Army Medal of Honor recipients
People from Brooklyn, New York
United States Army soldiers
Burials at Long Island National Cemetery
Vietnam War recipients of the Medal of Honor
Recipients of the Purple Heart medal
Changes: John J. Kedenburg
Revision as of 09:57, 18 February 2014 (edit)
Reguylabot (Message Wall | contribs)
m (Remove some templates. interwiki links, replaced: ==References== {{reflist}} *{{Cite web |publisher = Alpha Omega Theta Fraternity Inc. |title = John James Kedenburg - AOT Brother, Baldwin HS Class of 1964 |url = http://alphaomegatheta.com/Jo...)
Latest revision as of 20:48, 24 May 2020 (edit) (undo)
m (→References: Replace some links with templates for standardization, fix dead links and minor cleanup)
|image= Armymoh.jpg
|caption=Army Medal of Honor
|nickname=
|allegiance=[[United States|United States of America]]
|branch=[[United States Army]]
|battles=[[Vietnam War]]
|awards=[[Medal of Honor]]<br>[[Purple Heart]]
|relations=
|laterwork=
'''John James Kedenburg''' (July 31, 1946 – June 14, 1968) was a [[United States Army]] soldier and a recipient of the United States military's highest decoration—the [[Medal of Honor]]—for his actions in the [[Vietnam War]].
*[[List of Medal of Honor recipients]]
*[[List of Medal of Honor recipients for the Vietnam War#K|List of Medal of Honor recipients for the Vietnam War]]
|title = John James Kedenburg - AOT Brother, Baldwin HS Class of 1964
|url = http://alphaomegatheta.com/John_J_Kedenburg.htm
|accessdate = 2007-09-27}} {{Dead link|date=November 2013}}
*{{Find a Grave|10077|work=Claim to Fame: Medal of Honor recipients|accessdate=2007-07-12}}
*{{Cite web
|work = Medal of Honor citations
|date = June 8, 2009
|url = http://www.history.army.mil/html/moh/vietnam-a-l.html
|url=http://www.history.army.mil/html/moh/vietnam-a-l.html
|archive-url=https://web.archive.org/web/20190404080227/https://history.army.mil/html/moh/vietnam-a-l.html
|archive-date=April 4, 2019
|url-status=dead
|accessdate = June 8, 2009}}
[[Category:American military personnel killed in the Vietnam War]]
[[Category:United States Army Medal of Honor recipients]]
[[Category:People from Brooklyn]]
[[Category:People from Brooklyn, New York]]
[[Category:United States Army soldiers]]
[[Category:Burials at Long Island National Cemetery]]
[[Category:Vietnam War recipients of the Medal of Honor]]
[[Category:Recipients of the Purple Heart medal]]<!-- Receipt of Purple heart inferred based on being wounded or killed while serving, on or after April 5, 1917, with the U.S. military. -->
Latest revision as of 20:48, 24 May 2020
John James Kedenburg
Army Medal of Honor
(1946-07-31)July 31, 1946
Place of burial
Long Island National Cemetery, Farmingdale, New York
Service/branch
Specialist Five
5th Special Forces Group (Airborne)
John James Kedenburg (July 31, 1946 – June 14, 1968) was a United States Army soldier and a recipient of the United States military's highest decoration—the Medal of Honor—for his actions in the Vietnam War.
2 Medal of Honor citation
Kedenburg joined the Army from his birthplace of Brooklyn, New York in 1965,[1] and by June 13, 1968, was serving as a Specialist Five in the 5th Special Forces Group (Airborne), 1st Special Forces. During a fierce firefight on that day, in the Republic of Vietnam/Laos, Kedenburg voluntarily gave the last spot on an extraction helicopter to a South Vietnamese soldier. Ordering the full helicopter to leave, he then continued to engage the enemy alone until being overrun.
A road at Fort Bragg, NC is named in his honor.
Kedenburg, aged 21 at his death, was buried in Long Island National Cemetery, Farmingdale, New York.
Medal of Honor citation[]
Specialist Kedenburg's official Medal of Honor citation reads:
For conspicuous gallantry and intrepidity in action at the risk of his life above and beyond the call of duty. Sp5 Kedenburg, U.S. Army, Command and Control Detachment North, Forward Operating Base 2, 5th Special Forces Group (Airborne), distinguished himself while serving as advisor to a long-range reconnaissance team of South Vietnamese irregular troops. The team's mission was to conduct counter-guerrilla operations deep within enemy-held territory. Prior to reaching the day's objective, the team was attacked and encircled by a battalion-size North Vietnamese Army force. Sp5 Kedenburg assumed immediate command of the team which succeeded, after a fierce fight, in breaking out of the encirclement. As the team moved through thick jungle to a position from which it could be extracted by helicopter, Sp5 Kedenburg conducted a gallant rear guard fight against the pursuing enemy and called for tactical air support and rescue helicopters. His withering fire against the enemy permitted the team to reach a preselected landing zone with the loss of only 1 man, who was unaccounted for. Once in the landing zone, Sp5 Kedenburg deployed the team into a perimeter defense against the numerically superior enemy force. When tactical air support arrived, he skillfully directed air strikes against the enemy, suppressing their fire so that helicopters could hover over the area and drop slings to be used in the extraction of the team. After half of the team was extracted by helicopter, Sp5 Kedenburg and the remaining 3 members of the team harnessed themselves to the sling on a second hovering helicopter. Just as the helicopter was to lift them out of the area, the South Vietnamese team member who had been unaccounted for after the initial encounter with the enemy appeared in the landing zone. Sp5c. Kedenburg unhesitatingly gave up his place in the sling to the man and directed the helicopter pilot to leave the area. He then continued to engage the enemy who were swarming into the landing zone, killing 6 enemy soldiers before he was overpowered. Sp5 Kedenburg's inspiring leadership, consummate courage and willing self-sacrifice permitted his small team to inflict heavy casualties on the enemy and escape almost certain annihilation. His actions reflect great credit upon himself and the U.S. Army.
List of Medal of Honor recipients for the Vietnam War
↑ Service Profile
"John James Kedenburg - AOT Brother, Baldwin HS Class of 1964". Alpha Omega Theta Fraternity Inc.. http://alphaomegatheta.com/John_J_Kedenburg.htm. Retrieved 2007-09-27. [dead link]
"John J. Kedenburg". Claim to Fame: Medal of Honor recipients. Find a Grave. http://www.findagrave.com/memorial/10077. Retrieved 2007-07-12.
"Vietnam War Medal of Honor recipients (A-L)". Medal of Honor citations. United States Army Center of Military History. June 8, 2009. http://www.history.army.mil/html/moh/vietnam-a-l.html. Retrieved June 8, 2009.
Articles using infobox military person
Articles with dead external links from November 2014


text:
<?php
/**
 * Created by PhpStorm.
 * User: aldelahaye1
 * Date: 06/11/2017
 * Time: 17:21
 */

namespace EventModule\Entity;

class Event
{
    /**
     * @Mapped
     */
    private $id;

    /**
     * @Mapped
     */
    private $title;

    /**
     * @Mapped
     */
    private $description;

    /**
     * @Mapped
     */
    private $speaker;

    /**
     * @Mapped
     */
    private $dateTime;

    /**
     * @Mapped
     */
    private $location;

    /**
     * Event constructor.
     * @param $title
     * @param $description
     * @param $speaker
     * @param $dateTime
     * @param $location
     */
    public function __construct($title = '', $description = '', $speaker = '', $dateTime = '', $location = '')
    {
        $this->title = $title;
        $this->description = $description;
        $this->speaker = $speaker;
        $this->dateTime = $dateTime;
        $this->location = $location;
    }

    /**
     * @return mixed
     */
    public function getTitle()
    {
        return $this->title;
    }

    /**
     * @param mixed $title
     */
    public function setTitle($title)
    {
        $this->title = $title;
    }

    /**
     * @return mixed
     */
    public function getDescription()
    {
        return $this->description;
    }

    /**
     * @param mixed $description
     */
    public function setDescription($description)
    {
        $this->description = $description;
    }

    /**
     * @return mixed
     */
    public function getSpeaker()
    {
        return $this->speaker;
    }

    /**
     * @param mixed $speaker
     */
    public function setSpeaker($speaker)
    {
        $this->speaker = $speaker;
    }

    /**
     * @return mixed
     */
    public function getDateTime()
    {
        return $this->dateTime;
    }

    /**
     * @param mixed $dateTime
     */
    public function setDateTime($dateTime)
    {
        $this->dateTime = $dateTime;
    }

    /**
     * @return mixed
     */
    public function getLocation()
    {
        return $this->location;
    }

    /**
     * @param mixed $location
     */
    public function setLocation($location)
    {
        $this->location = $location;
    }

    /**
     * @return mixed
     */
    public function getId()
    {
        return $this->id;
    }

}


This gallery of images resulted from a four day trip based in Manchester using a 'Freedom of the North West' rover ticket and visiting many locations within the limits of the ticking area. The North West ticket is very good value and covers a large area. During the week we covered over 1500 miles and visited around15 towns dotted around the North West.
14th October 2013, Class 150/2 No.150272 arrives into Chorley with the 2H08 09:23 Preston - Hazel Grove service.
14th October 2013, Class 153 No.153378 stands at Morecambe having arrived from Lancaster.
14th October 2013, Railbus Class 142 No.142027 stands at Lancaster with the 2Y57 13:15 Heysham Port - Leeds service.
16th October 2013, Class 158 No.158755 rounds the curve at Accrington with the 1B24 09:11 York - Blackpool North service.
16th October 2013, Class 57/3 No.57309 stands at Preston on 'Thunderbird' duties with 86259 stabled in the background.
16th October 2013, Class 350/2 No.350252 is seen at Preston on hire to Northern for driving training.
16th October 2013, Northern Class 150/2 No.150218 stands at Huddersfield.
17th October 2013, Northern Class 150 No.150150 arrives into Deansgate station as 156423 departs for Manchester Oxford Road.
17th October 2013, Northern Class 150 No.150143 arrives into Deansgate Station.
17th October 2013, Northern Class 155 No.155345 stands at York waiting to depart for Leeds.
17th October 2013, Cross Country Voyager No.221138 arrives into York.
17th October 2013, DVT trailer No.82204 leads into York with a service for Kings Cross.


This seminar was organised by the OECD LEED Trento Centre for Local Development and focused on disseminating information and tools for best practice evaluation approaches. The event was part of the activities of the Evaluation Unit at the OECD LEED Trento Centre which aims to foster and develop a culture of evaluation of local development strategies that promote entrepreneurship, local cohesion and good governance.
One of the main barriers in reaching a much stronger and better quality of local development evaluation is having an insufficient capacity amongst local development professionals to understand the objectives and methodologies of evaluation. Without this capacity we cannot expect a demand for good quality evaluation to emerge and thus drive forward better evaluation practice. This was also one of the key findings of a major international conference on evaluation held by LEED in Vienna in 2002.
This one day seminar focused on discussing these and related issues with a special concentration on the current situation in evaluating local development strategies implemented recently in the Czech Republic.
disseminate information and tools for best practice evaluation approaches applicable to local development strategies.
present experiences from other developed OECD member countries and discuss the potential transferability for the Czech Republic.
identify and discuss optimal evaluation strategies for the Czech Republic with inputs from leading experts.
recommend how to implement these evaluation strategies in a more efficient way as a success factor for local development in the Czech Republic.
To enhance and strengthen the exchange of experiences and good practices in local development evaluations, the OECD LEED Programme, as a principle, asks for no fees. In addition, the programme does not cover travel costs for participants.


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