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How to Make a Whisky Sour the Bruichladdich way
Born and bred on the Scottish Island of Islay, one would assume that whisky was in our guest's blood, but it took a venture off island to bring him straight back.
Adam Hannett thought he was destined for a life of marine biology, but that was not to be. Lucky for the whisky lover in all of us, he found his calling as the Head Distiller at the legendary distillery of Bruichladdich. He's here with us today to prove that passion and energy make for great whisky.
Here is the fabulous Laddie Whiskey Sour recipe you can make at home.
Transcription of this podcast is below!
As we are on whisky – let's hop across the seas to Dublin to a brand new distillery in a very ancient part of the city called Hell!
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The transcription of this podcast is sponsored by:
Susan: Thank you so much for being here! Let's start with you telling me a little bit about where you grew up and your upbringing.
Adam: I grew up on Islay, which I think makes me one of the luckiest people in the world! Islay is a really small island with a really small community. It's a beautiful, beautiful place to grow up. And people do live there – about 3200!
Susan: So you know every single one of them.
Adam: Pretty much. If you don't know them that well, who they are and everything about them, then they know you. It's a lovely community, I'm lucky because my parents moved to Islay before I was born, actually in 1982. They used to come up on holiday.
Susan: Where were they coming from?
Adam: Manchester, my parents are both from Manchester, the big city.
Susan: What were they doing there?
Adam: They were training to be nurses. That's how they met a guy who was from Islay. He was training in Manchester as well. My dad and he were good friends and my dad would holiday on the island, through the seventies. Thenmy dad met my mum.
She came up on holiday too, and they just loved the lifestyle, the community, and the people. The story goes that they were sitting on the beach the last night before they were to go home, watching the sun go down, and they asked themselves why are they were going back to Manchester. That day they made the move. They returned to Manchester, sold the house and everything else, and relocated to Islay.
Susan: Were they were going to still be nurses there?
Adam: There is a hospital and community nurses, but at that time, there weren't any jobs. My father was also a joiner and he did a bit of farming and fishing, which he loved, A completely different thing to being in Manchester! You find you've moved to Islay and your job now is to get up will the tides, about five o'clock in the morning, go out in the boat, and spend the whole day fishing. You're learning something completely new and you're seeing the whole Island from a different place.
Susan: It was really brave of them!
Adam: Yes it was. They just wanted to do it. They loved the community, they loved the lifestyle, they quietly went about their business. I'm one of four children. Yhey were raising the family then, my mum was looking after us all, which was a thankless task.
Susan: Good thing she was a nurse!
Adam: Yeah, absolutely. We grew up at the the very north end of the island in a beautiful old house. But it was very old house, and in the winter, the carpets would be hovering off the floor with the breeze blowing through it. We just had the most amazing childhood with memories of running around the beach, having an amazing time, making our own fun…
Susan: Just come back at seven for dinner, right?
Adam: Absolutely. Whatever you want. It was a fantastic place to grow up because there was complete freedom. Also I'm raising two daughters and it's a wonderful thing to know that your kids are growing up and they're confident speaking to lots of different kins of people, because they know everyone. It's not as if they just have their own age group of friends. They speak to adults, they know everybody. It gives them a really good grounding.
Susan: Do you see them having the same childhood as you had?
Adam: I think it is different, but that's a good thing. There are many, many similarities. They love sitting on the beach, rolling around the sand, having a great time, and the barbecues, and that's the stuff we did when we were little.
I think there's probably more for kids now. As the world moves on, people are trying to do more, have more activities and, so there are swimming lessons. I mean when I was young, we we didn't actually have a swimming pool. We learned to swim in the sea, which was great.
My dad was a really good swimmer. He did a lot of swimming training for kids. It's great to look back on the pictures now and you see him with a wetsuits and all these kids in Speedos, blue because it's so cold because they were swimming in the sea.
Susan: A heated pool must be such a luxury for you.
Adam: Absolutely. The swimming pool is an old bonded warehouse that used to be part of a distillery and it's actually heated. The water is heated with the waste heat from the distillery. So depending on what the activities are at the distillery, you can see when the best day to go swimming.
Susan: I love it.
Adam: Depending on the mashing schedule, you know when to go swimming, which is quite unique.
Susan: Did you always think you would stay there?
Adam: I don't know. I think when I was young, I didn't really think too much about it. I never really knew what I wanted to be. I just had no idea. When I left school, I went off to university and I didn't really enjoy it that much.
Susan: Where were you at university?
Adam: I went to Aberdeen. When I was at school, I really enjoyed biology. I had a really good biology teacher and then I went off to study Marine Biology at Aberdeen. I naively had these visions of doing research at the Great Barrier Reef, sitting on a catamaran, having a wonderful time in the sunshine and watching fish swimming around. And the more I was studying, the more I was realizing that I'm probably going to end up in a lab if I get a job at all.
I was terrible at chemistry and, so I thought, do I want to spend four years of my life studying for something that I don't really have a passion for? At least I've tried it and I know it's not for me.
I came home and didn't really know what I was going to do. For a while I was a bit aimless, just doing odds and ends. My dad said to me, "Look you really should think about what you're going to do with your life. In the meantime, try getting a job in the distillery, because, if nothing else, you'll get a bottle of whisky every once in a while."
At that time, my parents were looking after an islander who had cancer and his wife was working for Bruichladdich Distillery. She was the woman in the office who kind of made everything happen.
She suggested that if I were looking for work, I should come down and meet everyone and see if I could do something there. Despite what she was going through, she still wanted to help me.
I ended up starting at the distillery and I just fell in love with whisky. The first day I started working, I just felt this amazing connection to the place and its story. It had been closed down for a long time and had reopened and there was passion and there was energy and there was this freedom and this pioneering spirit around that story. I loved being part of that and I was just a tour guide!
Susan: You're the first person from Islay I've met. Was whisky just everywhere? Were you conscious of it? Was it a big part of your life before the job?
Adam: I was born in 1983 and, through the 80s, it wasn't the best time for making whisky. Today, single malt is hugely fashionable, everyone's really interested. But single malt wasn't really that popular back then. It was all about blended whisky.
The Islay distilleries would be producing most of the spirit they made for blends, because of the character it has. It's fantastic for blended whisky, bringing them more body and flavor. The 80s was a time when there was too much production, so they were closing distilleries.
Susan: It was vodka time.
Adam: Well, I think it was just predicated on how much they were going to need in years to come, they would make loads one year and then had to cut back the next year. It was boom and bust. Production was up and down. There were no visitor centers. There was no way to welcome tourists. It was a production facility without any access in the same way as there is now. We didn't really know too much about whisky. We knew there were distilleries everywhere and that they made whisky.
Susan: Did you know a lot of people, friends or friends' parents work at these distilleries?
Adam: Yes, absolutely. A lot of the folks I went to school with, their parents were involved in distilling, But because we were new to Islay, we didn't have that distilling connection. Also the jobs were always really sought after because they were steady. If you're farming or fishing and the weather's bad, you don't go out, you don't earn money.
Susan: Do you think this is why your dad pointed you to a distillery job, instead of joinery or nursing?
Adam: I think so. I mean I looked at a lot of different things, and my parents had been great because they never pushed me in any direction. It's always been that I could do what I wanted to do. I think he was pushing me toward distilleries because it was going to be steady and he could see that was a future. I think the distilleries were taken for granted. They were everywhere, so you didn't necessarily know what was special about them then,
Susan: Were you a whisky drinker or was your family?
Adam: No, not really. My dad is one of four brothers and my uncles would always come up for holidays. They loved coming up to Islay and they all loved whisky. Whenever they came over, the whiskies came out of the cupboard. They'd put out all the different whiskies from each of the distilleries on the table to taste.
I remember the smell of the whiskies, but I was never drawn to it. It was always really strong.
But like most people, when you're young, you're tasting whisky, you're learning about drinking, and you may have over-indulged slightly drinking whisky, so then you're a bit more reticent to get stuck into a bottle again.
It was great when I started at the distillery, I met Jim McEwan, the famous master distiller, and immediately that passion was ignited. As a tour guide, I had to lead people through tastings and talk about whisky and explain that what it is we were doing. Once you taste it and you understand the story of a whisky and how it came into being and how it's made, you appreciate it an awful lot better.
For example, there's no right or wrong way to enjoy whisky. You can add water, you add ice, whatever you want to do, as long as you enjoy it!
I started adding water to whisky. It opens the flavors out and I started thinking, that is was really interesting. I think that the education in whisky was really important for me. Mixed with the passion that was ignited in the distillery, yeah, I'm absolutely a whisky drinker now!
Susan: And of course the story of Bruichladdich itself, from being shut down to revitalized…
Adam: I, obviously, have told the story of Bruichladdich so many times, and you almost forget how special it is sometimes. The distillery was closed in 1994 and potentially that could have been it. Who knows what would have happened with the single malt after that. Maybe it would've reopened, maybe it would've stayed closed. Bruichladdich was always a whisky for blending predominantly, so again, when you're making whisky for blends, you could use it quite cheaply.
You're not going to buy amazing first filled sherry barrels from Spain and you're going to reuse casks that you've already got in the company. It was always a bit unloved. Look at Port Ellen distillery, another distillery of Islay, that was demolished in 1983 and a maltings was built on the site to provide malt for the other distilleries.
Diageo owns Port Ellen and the stocks of whisky that were made when they demolished the distillery were actually very valuable, because you cannot replicate that whisky. You see bottles of Port Ellen now going for thousands of pounds. You think, "Wow, that's much easier than actually bringing the distillery back to life."
The stocks at Bruichladdich are quite healthy. So it could have been that the company went ahead and demolished, then sold off the stocks and made money that way. We've got other distilleries in our portfolio, so it could have been that in 1994, when the distillery closed, that could have been that.
But it was reopened! There was a group of guys including Jim McEwan, who brought it back from the dead. They brought the old team back – guys who hadn't retired, who still wanted to return. Some young people came in as well.
My boss now, Allan Logan, who's the fourth generation in his family to be making whisky, was about to leave Islay because he couldn't get a job. He was a painter and decorator, and there wasn't much for him here. He was going to move to Glasgow, and then he heard Bruichladdich was going to go be bought and JIm going to be Head Distiller. Jim used to coach Allen at football when he was a kid. That's when Allan got started. He was there to help renovate the distillery and now, 18 years later, he's the Production Director.
Susan: How many years later were you hired?
Adam: I started in 2004 and it opened in 2001.
Susan: So pretty early on…
Adam: Yeah, absolutely.
Susan: How long did it take them to get ready for tours?
Adam: The shop had been converted from a warehouse with basically a concrete floor and some lights added in. There was a few bottles to sell and they did some tours. It was all quite small.
Susan: Were people were coming?
Adam: Not many, but some. And it was getting busier, so they a shop and created a base for the tourists, because you had to climb up these old stairs to get around and that wasn't really gonna work for everyone.
It was great being there early on, watching the distillery go from strength to strength.
In 2012 was bought by Remy Cointreau and the financial backing is fantastic. They support 100% of what we do and they invest continually. They believe the right things are being done.
Go back to 2004 and they really started with nothing. There's a famous story about Duncan McGillivray, then the distillery manager. You'd be working in the warehouse rolling bottles and if your gloves wore thin, Duncan would give you either a left or a right. He would have loved to give you both, but there was no money! But they did have passion and energy and we we knew that we were working towards something really good for the community.
When the distillery closed down, people lost their jobs and this affected a small community. Not just only the people who were working there, but the whole surroundings. So bringing it back to life meant that there was a focus on Islay and everyone who was heavily involved in making whisky, for example, encouraging farmers to grow barley for us. You know were doing the right thing.
Susan: And you felt that the minute you started?
Absolutely. Yeah. Absolutely. The first day I started and remember, I'm only a temporary tour guide, Jim called me up to the office and explained the history and what they were trying to achieve. Also what he expected of me as a tour guide and how I also represent the distillery.
You couldn't help feel that passion. Here is a man who was working at Bowmore for more than 40 odd years. He'd gone from an apprentice cooper at 15, when he left school, to Brand Ambassador, traveling the world, education everyone about Islay whisky.
He gave all that up, even though he could have happily done that for a few more years, retired and been very comfortable. He gave up everything to start again, because he believed in the quality of Bruichladdich.
He's a true Ileach (person from Islay) through and through, and he was going to sacrifice almost everything he had to do something good for the Island. For example, we built a bottling hall so we could bottle and provide employment, especially for disabled people who might not be able to get a job elsewhere. It makes no financial sense to bottle your own whisky on the island. You bring all the empty bottles across, then fill them up and then send them all the way back again. But it's about the community, doing the right thing. Also for the whisky as it gives you control – you can use Islay spring water and not a Glasgow tap water. You can do it exactly the why you wanted to do it.
Susan: So you were a tour guide for a while and instilled with that passion? Did you know where you wanted to go within the company or did that just kind of happen?
Adam: An element of both. When I was a tour guide, I loved telling the story and meeting people. It wasn't just a 45 minute tour. You could take hours doing a tour if you had the right people who were willing to listen.
After a while, people would always ask what I wanted to do.I was just happy being here. But the more people would ask the question, I started thinking that I'd really like to do something else in the distillery. Eventually, I left the distillery in 2005.
Susan: Was that after tour guiding?
Adam: Yes, then quickly realized it was probably the stupidest thing I've ever done. I should have stuck in it and work harder.
Susan: Did you go to a different island?
Adam: I stayed on Islay. I was in a relationship and we were going to move away and the relationship didn't really work out. I'd already handed in my notice and I remember seeing if there was any chance I could stay there. They said they had just employed somebody else. These are the decisions you make.
Susan: You were young. Who doesn't want to try many things? So how long were you away?
Adam: It was about year actually. I was still working on the island as a landscape gardener. I was working with a fantastic group of people and we had loads of fun. We'd be cutting grass for people and distilleries. I loved that job. It was fantastic, but it wasn't going to last forever.
Susan: Were you looking at Bruichladdich going I miss you, I miss you?
Adam: Absolutely. Absolutely. And actually there was a moment when I thought I'd better start looking at other options. There was an advert in the local newspaper for a job at a distillery, a production job, but another distillery. And I thought, fantastic, I won't be tourguiding, I'll be making whisky. I got an interview and it was really good. I was offered the job and I turned it down. And the reason being, although it was an amazing distillery and great job. Of course, again, I was young and stupid, but it didn't feel like Bruichladdich. And I thought, do I accept this job? Which, of course, I should have, with hindsight, I probably should've done.
I didn't take the job because it wasn't Bruichladdich. I was being idealistic. It didn't feel right. So I went back and I spoke to Jim and he said that since I had worked there before and worked hard that they could give me a few months work. It was coming up to whisky festival time and there was loads of stuff to do to get prepared for that. So I did, I started working there. I knew I had three months.
Susan: You're like, I'm going to put my head down and do anything they ask!
Adam: You are absolutely right. I did. I just worked hard. I loved it. And it was rolling barrels and working with the guys. It was absolutely fantastic.
Susan: Were you counting down the three months thinking what's going to happen?
Adam: I was making plans and thinking, if it doesn't happen, I don't want to find myself in these ridiculous situations again, I've got to have a plan. Then one day Duncan asked me to come up to his office.
Susan: Either this is good or bad.
Adam: Yeah. I thought it was going to be, look, thanks very much. That's it. But he asked me what mt plans were and if I fancied staying. I tried to play it a little bit cool, but it was like music to me. They had a job as a warehouseman and they needed someone to train up on shift. At that time, they were running two shifts a day or two, eight hour shifts. So from six in the morning until 10 at night, they needed to produce a little bit more and needed somebody else to go on shift. I was working the warehouse and got the opportunity to train as management.
All of a sudden from one job, I can go to two jobs. I took that opportunity and I loved it. At that time, I couldn't drive. I hadn't done my driving lessons. I lived about eight miles from the distillery. I'd be cycling eight miles a day, because I loved it. I would have walked there, swam there or whatever. I would've got there because it was great to be able to actually make whisky. That was a tremendous thing for me. I'm so grateful to Duncan and Jim for believing in me, giving me a chance, a second chance.
It's something I look back on often as Jim and Duncan have retired and some of the guys who taught me how to make whisky have retired. I think the opportunity we had was created because of the passion and hard work these guys put in, the sacrifice to make that distillery a success.
When we had no money and the situation was precarious, week to week, month to month, the distillery survived because of the drive, the will and the passion of these people. They've instilled it in me and given me the opportunity to learn how to make whisky, and showed me the kindness.
Susan: Well, if they hadn't seen the passion in you.
Adam: I think it's both ways.
Susan: Now working in a distillery and actually making the spirit itself are two different things. How did you find out that you even had the mouth, the tongue, I don't know the right words for it. That ability to taste and know what is good and right for Bruichladdich.
Adam: I think that's down to experience, to be honest. It's one of the great things working alongside Jim. Jim was Master Distiller. He was the blend that put all the whiskies together. Whether we make Bruichladdich, Port Charlotte, Octomore, whether it's Islay grown, all the detail we put in is really is down to him and Duncan and the guys to implement.
These ideas – like sourcing barley from different places to understand the flavor – it's down to Jim. The cask it's matured in and and how long it matures, where it matures, what strength you fill the cast, every the detail, it was down to Jim.
I'm worked alongside them because you're working closely as a small company. When it comes to blending or creating a whisky, you know Jim's there to tell you what cast to use, what to do. We'd go down and taste and you start picking up the language, how to describe flavors.
You start picking up when you taste things he's talking about. Like when he says that there's this nice citrus lemon notes in here, you start to pick that up. You start to build up this kind of database, of what those ages of whisky are, what the cast types are, what the flavors are.
You start to really intuitively know what whisky produced by Bruichladdich is and what it should be and what it could be. Really just by working alongside Jim, you pick it up, that experience. I don't think I've got an exceptional palate, but I've got the experience of working in Bruichladdich and tasting and nosing.
It's like anything you can train for, you can improve. So I spent my time nosing and tasting and picking up the language and deepening my knowledge of Bruichladdich. So that when Jim retired, he felt that he could retire, because there was somebody there who was able to step in and take over from him. It's an interesting one because I don't think I've got an exceptional nose for whisky.
Susan: I think you're being shy.
Adam: But I wouldn't say I was born with a gift or anything like that. People always say, obviously you're born into it. And I think if you've got passion, you can prove you can train. There's got to be something there at the beginning, but I think for me, I'd been working there for 15 years, That 15 years experience has gotten me to where I am today.
I believe that when you're tasting whisky and you're leading a tasting, the worst thing you can do is start telling people, you should taste this, you should smell that. Because really everyone's going to come at it with their own language, their own experiences. If I go to China and I'm talking about shortbread, honey notes. The people in China are going to be asking what is shortbread. It's not fair for me to kind of give them this language of what I think.
It's about that shared experience. And for me, it's more about the story of a whisky and how it feels and the texture, the palate. That's equally as important as the flavors I think you should taste. I'll write tasting notes of whiskies that we make. I'll say what what I think. But it's great to have a conversation with people when they pick up their own flavors and their own style of whisky.
Susan: Let's talk about the whisky! The original is unpeated. I am sure you had the recipes when it shut down. How long did it take before Jim, or all of you thought, okay. we have what we think or what we know is Bruichladdich?
Adam: Well, that's interesting because when it was reopened, we had the original stocks made up until 1994.
Susan: Everything was still there?
Adam: Yes, we had this old stock. When we started making whisky in 2000, we weren't going to release that for, what has to be a minimum of, three years.
So that's three years. What are you going to do with all that time? Five years really is the minimum you'd maybe want to do. So basically Jim had to go through the stocks in the warehouses and start to pull together whisky made from the age profile of the flavor profiles. In the early days, that's what he did.
He was creating whiskies from what was there. The guys who'd been making whisky before it closed, they came back, so they knew how to make it. They knew how to run the stills. Jim would be nosing, tasting that spirit, making small changes to get what he felt was the best quality of flavor.
Susan: Not just to rehash the same thing as before?
Adam: Exactly. Because if we just couldn't repeat what was happening before. We didn't sell any whisky to blenders anymore, so it was all going to be for single malt for ourselves. When you're making whisky for blenders, it's volume and speed you're looking for. When you're making a single malt for yourself, there's nowhere to hide. It's not gonna be mixed in with anything else. It has to be perfect.
So that was what was really driving things.I must say the spirit that we inherited, we still have some of the bottles now, it's always been distilled very, very well, so there wasn't really much work we needed to do. Maybe the quality of cast, but if you take that spirit and put it into a good cask, that whisky starts to develop because it's in contact with good wood and it's maturing, it's developing well.
There weren't huge changes.They were focusing on single malt with Bruichladdich, using only on Scottish barley or Islay barley, and being creative. We also decided to make heavily peated whisky as well.
We had made Port Charlotte and then we made Octomore because we wanted to push the boundaries and see what happened.
Susan: Was that at the same time?
Adam: Yes, straight away. You know, Islay is renowned for its peated whisky. So we made both, Bruichladdie and Port Charlotte. Port Charlotte was so good, and the peat was sitting so beautifully around the spirit. We asked ourselves how peaty can you make a whisky?
So the next year, we created Octomore purely to see how peaty you could make a whisky. So that spirit of adventure was there in everything we did. We never thought there's a marketplace somewhere we need to fill with a product.
It was just purely experimental for the joy of distilling and the joy of experimentation. We still retain that – we make rye whisky, because, again, we want to explore that flavor. We'll quadruple the still whisky because we want to understand how that flavor comes about as well.
That passion for distilling, I think, still guides in what we do. The quality of the spirit we have inherited is fantastic and, by improving the wood quality, you will make amazing whiskies.
We've just released a whisky, the last whisky from the 1988 vintage, and it is a beautiful, beautiful whisky. You look at those whiskies and you think, I hope in years to come, the whisky that we're making today, it's as good as that. We'd like to think that it's going to be better because we've been more focused on ingredients and put more love into the distillery and there's no pressure to make it fast. It's about preserving this amazing quality of spirit. It's just a fascinating thing to see what's going to happen in the future.
Susan: Are you playing around with some new things?
Adam: Always! We are always playing around with new things. I think there's always innovation at Bruichladdich, we're always releasing new whiskies. Our focus with Bruichladdich is now on the variety of barley and where that's grown and understanding the provenance and the terroir of whisky. It makes perfect sense that the flavors you distill come from the grain and the soil.
It's fascinating when you get talking about it, and it's such an amazing thing to be able to talk about. It might be difficult to do, it's probably the reason most people don't do it, but for us, it's a unique thing and it's a special thing. We love having that conversation about the fundamental ingredients of whisky and how it comes into being.
Susan: Well, you've made me super thirsty. Can we go have a dram?
Adam: I think we should! Let's go and crack a bottle of opening a bottle of Octomore.
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Growing ŠKODA's share in what was already a hotly contested market wasn't easy. But by demonstrating why ŠKODA is the perfect fit for Irish drivers with our "Made for Ireland" platform, we overcame the decline in sales seen by other brands. By outperforming the bigger names, we helped ŠKODA climb the rankings, even cracking the top 5 car brands in Ireland for the very first time.
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redpajama_set_name: RedPajamaCommonCrawl


text:
Q: I have 4 criteria which may or may not have values how do I write a procedure to fetch data according to this criteria I have 4 criteria which may or may not have values how do I write a procedure to fetch data according to this criteria.
These criteria may have values or may have empty string. If they have empty string I need to completely eliminate the condition and fetch full data.
How do I do it in sql server.

A: The general form is to create parameters with a default value such as NULL
and test as follows:
create procedure MyProc
(
    @param1 int = NULL,
    @param2 int = NULL
)
AS

SELECT
    <columnlist>
FROM
    <tablename>
WHERE
    (@param1 IS NULL OR SomeColumn = @param1) AND
    (@param2 IS NULL OR SomeColumn = @param2)

Just be aware that this can lead to unhelpful parameter sniffing especially with a large number of parameters.

A: CREATE PROCEDURE <Procedure_Name>
(
     @param1 VARCHAR(100) = NULL,
     @param2 INT = NULL
)
AS
BEGIN

     IF ((@param1 IS NOT NULL) AND (LEN(LTRIM(RTRIM(@param1))) = 0))
     BEGIN
          SET @param1 = NULL
     END

     IF ((@param2 IS NOT NULL) AND (@param2 = -1))
     BEGIN
          SET @param2 = NULL
     END

     SELECT *
     FROM <Table_Name>
     WHERE (@param1 IS NULL OR Column_1 LIKE '%' + @param1 + '%'
     AND (@param2 IS NULL OR Column_2 = @param2)
END

PS: You can remove/modify INT validation as per your needs. I used to have this check because my application never sends a negative value for Id column, but only in case I can't send null for int datatype.

redpajama_set_name: RedPajamaStackExchange


text:
Q: How can i temporily pause calling task when Executor Queue is full I have a series of task that accept data then when finished processing move it to a different task.
Each task has its own Executor Service initialized as
 int workerSize = Runtime.getRuntime().availableProcessors() * 2;
 executorService = new ThreadPoolExecutor(workerSize, workerSize,0L, TimeUnit.MILLISECONDS,new LinkedBlockingQueue<Runnable>(),
                                          new SongKongThreadFactory(threadGroup));

The tasks work on files each file get put on taskA queue, then when processed by taskA it may be put on taskB's queue or straight onto taskC queue.
One aim of this pipeline approach is that however many files you have the application doesnt use too much memory because only some files are being processed at any time, however each tasks has different throughput levels so Im finding that the task B queue is building up because files are processed more quickly by task A then task B. And these queues are using memory
So I changed executor servide defn to specify a amx size of the queue as follows:
executorService = new ThreadPoolExecutor(workerSize, workerSize,0L, TimeUnit.MILLISECONDS,new LinkedBlockingQueue<Runnable>(100),
                                              new SongKongThreadFactory(threadGroup));

My idea was that if task A tried to submit the 101 item then it would just wait until there was a space, so processing on task A would temporarily sleep and memory usage would be reduced. But instead the task just gets rejected with RejectedExecutionException .Ive since checked all the available ThreadExecutor policys and none just allow the calling process to wait.
So i think I must be approaching this in the wrong way, how should I be doing this ?
I'm currently using Java 7 and expect to move to Java 8 when released.

A: To temporarily pause the caller... just don't return to the caller. Wait locally until the queue is available and you can complete the task. The most efficient way to do so is, in fact, called wait(). See, among others, Difference between wait() and sleep()


text:
class ReportsController < ApplicationController
  before_filter :authenticate_user!, except: [:header_stats]
  check_authorization except: [:header_stats]

  before_action :set_script

  def header_stats
    if params[:section_id].present?
      @section = Section.find(params[:section_id])
      authorize! :read, @section
    end

    if params[:user_id].present?
      user = User.find(params[:user_id])
      authorize! :read, user
      render file: 'shared/_user_stats', layout: false, locals: {user: user}
    else
      render file: 'shared/_user_stats', layout: false, locals: {user: current_user, async: true}
    end
  end

  def prizes
    authorize! :read, current_user
  end

  private

  def set_script
    @script = Script.get_from_cache(params[:script_id]) if params[:script_id]
  end
end

redpajama_set_name: RedPajamaGithub


used conveyor belts for sale zenithia. SUAMG Machinery is professional mineral processing equipment manufacturer in the world, not our equipment has the excellent quality, but also our product service is very thorough. Get Price And Support.
New and Used Conveyor insights. There are 162 Conveyor for sale in Australia from which to choose. Overall 72% of Conveyor buyers enquire on only used listings, 27% on new and 3.94% on both new and used Conveyor items.Buyers usually enquire on 1.99 different Conveyor classifieds before organising finance for Conveyor.


text:
El Cantó de Le Mans-Sud-Oest és un cantó francès del departament de Sarthe, situat al districte de Le Mans. Té 2 municipis i el cap es Le Mans.

Municipis
 Le Mans (part)
 Arnage

Història

Demografia

Mans-Sud-Oest


Despite all the worrying I was doing about not having enough time to make it, everything came together in just under an hour, where baking the cake took the longest, at ~30 minutes. There's still about a quarter left, but I've had enough for tonight, and everybody else can finish up the rest. Overall it was pretty good, but not quite what I was expecting. Absurd as it may sound, I would've liked there to be a hint of salt in it, but then again, everything I eat these days (aside from candy) has some amount of that seasoning. My latest snack at work, which is nothing more than bean, and chicken, steak, or cheese, depending on which I feel like. It wouldn't be the same without a little salt, and I always make sure to grab the shaker from the middle because it's alot easier to use than those little packets we keep stocked up for customers.
One of the reasons I wanted to do this (or that, depending on perspective) is because of memories brought up from walking long ways home the past two nights of work. Thinking back to a couple years ago where I just started exploring those lengthier paths, and how they could take me past 7-11, or Sobeys, or Tim Hortons, or in some cases, all of them, and I'd buy snacks from all three, then come home, get up on my top bunk, and watch new episodes of MacGyver while eating my purchases. No worries about the time, money spent, or how the snacks would affect my weight. In fairness I could clear off my top bunk with a token amount of effort, but putting everything back nightly would get tiresome, unless I were to find some place to put all that stuff, and there won't be much space in the spare room even after I do clean it up and organize things somewhat.
As for the other two, money isn't so much a big deal right now, in that with our pay today I'll have just over $2,000. Also, I received an account statement from the bank today for my savings, which has something different on it, and a new total of some ~$12,000. It's that $5,000 GIC or whatever it is I "got" many years ago, and as far as I'm concerned, if they call me this year asking what I want to do with it, I'm going to tell them "Transfer it to my savings account if you can, or if not, I'll go in and take care of things at the branch". Logic would dictate telling them to keep it where it is, because I don't remember it's there unless specifically prompted, but all the same, I haven't touched a penny of my savings since transferring $2,000 into it at the start. I'm not going to either (saving money is, to me, more a matter of seeing how much I can acquire instead of having it set aside for some specific purpose), so I might as well try to simplify things a bit. Until then I'll be waiting for a phone call, of course, but at least now I have an answer ready instead of just saying "Oh, I'm not sure. Leave it where it is for now and call me back next year."
Then in terms of weight, I'm not using it as an excuse, but it's like my body is locked to 180 as a default amount. Either that, or such weight is simply what the amount of food I eat daily keeps me at, but I'm back up there again, although earlier this morning noticed I was down to 177 or so. Yeah. Once Spring and Summer come I might be shamed into losing some more by walking home without a shirt on, but for now I'm trying to cut back on snacks (I've lost count of how many times that makes it), and plan to at least walk out to Michener or something on my way home tomorrow. There was a bit on the radio the other night extolling the benefits of walking which I sadly missed, but that alone worked before, and I was eating more than I do now, but that's where the weight being directly related to food intake (and not metabolism and whatnot) comes in again.


A guilt-free cheese-fest with tracks by the Mighty Dub Katz, Junior Jack, Disco Darlings, David Guetta, Steve Angello, and more. Features the cheesiest song I have ever heard: an utterly shameless remix of The Ghostbusters theme.
1 Mighty Dub Katz "Guaguanco"
2 Junior Jack "See You Dancin'"
7 Steve Angello "Groove In U"
8 The Freaks "The Creeps"
12 Superbass "I'm With You"


There have been 204 planning applications within 0.5 mile(s) of this property in the last 5 years.
Change of use of a hairdressers salon (A1) to form a two bedroom flat (C3). Ground floor of salon area to remain as (A1) use.


The city of Chester has only one school where public administration faculty can find employment. The following statistics and charts help analyze the current state of the public administration academic community in Chester, and the future trends. Academia in public administration includes public administration training at the public administration masters degree level.
Of the 22,030 public administration professionals employed in Pennsylvania, 6,800 work in Chester. The number of public administration professionals in Chester has grown by 66% from 2006 to 2010. As the employment for public administration professionals in Chester has increased, overall employment in Chester has also increased.
As the number of public administration professionals in Chester has grown, salaries for public administration professionals have also increased. Chester public administration professionals made $117,137 per year, on average, in 2010. The average salary for public administration professionals in Chester was $84,695 per year, four years earlier in 2006. The growth in the salary of public administration professionals in Chester is faster than the salary trend for all careers in the city.
Chester public administration professionals earn a median yearly salary of $75,020. The 10% of public administration professionals in the lowest pay bracket earn less than $65,427 per year, while those in the highest pay bracket earn approximately $117,770 per year.
On average public administration professionals in Chester earn salaries that are higher than the salaries earned by other professionals in Chester.
There is only one accredited public administration school in the city. Many of Chester's public administration professionals are graduates of this school.
Chester's public administration school offers one public administration degree and certificate program.
The number of public administration faculty, growth in the field of public administration academia and public administration faculty salaries in Chester, is all data we are currently in the process of collecting. If you are involved in teaching public administration courses to students at the masters degree in public administration level, please take a moment to anonymously submit your information to help us build a valuable database resource for the benefit of current and future faculty in the field of public administration in Chester. The data we have gathered thus far will be available for you to view once you have submitted your information.


InHouse General Counsel Program | Scott Legal, P.C.
We are here to assist our small and medium sized business clients who want dedicated general counsel support to help busy business owners make their legal decisions. If you want someone to work with you and grow your business, reduce your legal risk and spot key issues, you will benefit from our Program. We tailor this program to your needs and can offer flat fees and various other programs.
We can offer a services based on an hourly rate where we offer a wide range of corporate services that you can see by clicking here.
We also offer a fixed monthly fee to perform the above services that is based on a fixed amount of time with a commitment for 12 months.
Experienced and dedicated General Counsel who are familiar with the needs and objectives of your business.
A fixed amount of document drafting and other research and legal services per month (each program will vary and your rate and hours will be set at the beginning of the program) This includes a roll over of unused time to the next months.


Brandon Macz: John Holt put up his Trump countdown sign shortly after the inauguration in 2017. New owners Lilly and Paul Onnen agreed to keep it up and current when they bought the Leschi home last year.
Former Leschi resident John Holt has spent the last two years counting the days until Donald Trump's presidency ends. Those passing his old house on the corner of 31st Avenue South and South Jackson Street know exactly when that will be, thanks to a homemade sign above the garage.
A retired digital marketer, Holt made the sign himself.
Holt ended up using aluminum signs he found at a hardware store, to which he added vinyl numbers. He then attached the numbers to teacup hangers.
Holt and his wife Susan purchased the 1905-built two-story house in 2005, and lived there for the next 13 years.
The Holts downsized and moved to Magnolia last year, selling their Leschi home to Lilly and Paul Onnen.
Onnen said she loves the historic house, with its views of Mt. Rainier in the winter and summer foliage.
"It has retained a lot of its original heritage inside the home, and it's a real beautiful home," she said.
The Onnens are keeping the sign updated every day, and Holt has made another countdown sign for his new Magnolia home, though it's less prominently featured.
Rather than go to Leschi every day, Holt records about 100 photos over the course of more than an hour; he keeps detailed notes. He knows the halfway point for Trump's presidency was Jan. 21, and the counter hits zero on Jan. 20, 2021.
"We moved a year ago, but if I stand out there for a minute, people honk, cheer, yell, 'Make it go faster,'" Holt said.
He once found a $25 gift card in the mailbox left by an admirer of the sign.
Onnen said someone smashed her windshield with a baseball bat shortly after an interview with KING 5 about the Trump counter.
But that didn't change the Onnens' decision to keep the sign ticking off the potentially final days in office for the 45th president.
There's also that agreement with Holt.
The neighbors seem fine with the sign, and have offered to turn the numbers when the Onnens are traveling, she said.
Holt will continue to maintain the Instagram account; each post with a short essay about Trump, usually recapping what he did that day.
The partial shutdown of the federal government has been a hot topic for the past month.
Onnen said she has a cousin who works for the FBI, which is having to prioritize cases because there isn't enough funding to investigate them all.


There's an allegory from Buddhism that describes how four blind men are led to an animal they've never encountered before. Feeling the animal with their hands, each man describes what they "see". One man says it's very much like a rope. Another says it's less like a rope and more like a tree trunk. Another says, that's not even close; it's really just a giant, soft wall. A third says not a wall so much as a a heavy cloth curtain.
Of course they're each describing just one part of a very large animal: an elephant.
The moral of the story tends to be that people interpret the world based on their limited experience. And that we hold to our own while discounting others' different interpretations, even though, in the end, we may only be correct cumulatively.
I've felt a lot like one of those blind men (though arriving at a very different moral) as part of a team that has been further exploring learning analytics over the past 18 months. We've talked with over 30 institutions in the US, AU, UK, and Europe, learning what they are doing with learning data, and discussing our ideas for Canvas Analytics 2 (and beyond).
It's relatively easy to say what learning analytics is — from whatever point of view you approach it. For some, learning analytics is a way to hold students accountable for the work required to earn a grade. Or perhaps learning analytics is a way of predicting user behavior so you can more promptly intervene. Or a way of identifying the most effective course designs and teaching practices. Or a way of representing teaching and learning to the agents (teacher or learner) for metacognitive goals.
These are all learning analytics projects or practices that we have heard or read about happening today. It is much harder to say what learning analytics will be once we have a full picture of the beast — that is, as different projects with different aims develop and produce results over time.
Jane James of University of Birmingham, which is working on using data and analytics to both understand and catalyze the use of technology while "softening" the terminology so it's more accessible and approachable by faculty and students.
John de Maria of Stiftelsen Viktor Rydbergs Skolor, which is working on optimizing data on teaching for teachers as a means of empowering them to drive instructional improvement, primarily for the purpose of ensuring every student is adequately engaged as part of their digital transformation initiative.
Eric Slaats of Fontys ICT, which is delivering data and analytics to students for their own benefit as they continue to transform the conventions of teaching and learning. Fontys ICT is also seeking insights from broader personal and environmental data -- "anything we can get our hands on" -- in order to understand external influences on learning.
1. Teaching faculty need to support and buy-in to the goals of any learning analytics project and be given power to use the data in pursuit of better teaching. Many faculty have strong, legitimate fears that data could be used to either disempower educators or misrepresent teaching and learning with incomplete or inaccurate data. Indeed, in some versions of the elephant allegory, the blind men come to think the others liars and it creates a rift in the group.
2. Students are too often ignored in these conversations, except as the subject of learning analytics — or the object of actions we might take. But if this is indeed the students' data and if we want students to become not just objects of our teaching, but reflective, self-regulated learners in their own right, students should come first.
3. Administrators and advisors believe learning analytics can help them do their jobs better by highlighting people or courses that most deserve their attention. Data and analytics -- if made comprehensible -- can give more immediate insight into how students are doing and ways of replicating the best practices of teachers. It's up to technologists to make that data both easily accessible and "safe" in context of the teacher and student issues highlighted above.
4. Culture matters, both the local culture of teaching and learning within the institution or program, and the educational culture of the region or country. In some departments, leadership oversight over teaching is the norm; in other departments, teaching faculty hold academic freedom as critical to their success. In some countries, frequent, scored assessments and activities are the norm; in other countries, scored assessments are infrequent, though student interaction may still be high.
Though learning analytics has made progress in small but significant ways like predicting if a student will pass or fail a course or recommending course content, we still don't know much about whether data can tell us about effective teaching and learning. Learning analytics will need to prove its value in tackling these much larger challenges over time, data model by data model. That means we we must plan long-term research that consists of much trial and error, building up and tearing down. In the meantime, there is real risk that immature, untested models could have negative consequences on teachers and students alike. Like the blind men in the elephant allegory, this means many of us must work together and share our experience, our results, and even our biases in order to understand this strange learning analytics beast.
We must also balance the necessity of iterative development — including trial and error — with sensitivity and caution for the people for whom we intend to serve. This is where we diverge from the blind men — sure, we want a true understanding of something new, grand, and exciting. But we don't do learning analytics just to improve our understanding of online learning; we do learning analytics for the students and teachers we serve.


text:
Karen Muir (ur. 16 września 1952 w Kimberley, Prowincja Przylądkowa Północna, zm. 1 kwietnia 2013 w Mossel Bay) – południowoafrykańska pływaczka, czołowa pływaczka stylem grzbietowym na świecie, mistrzyni i wielokrotna rekordzistka świata.

Życiorys
Była reprezentantką RPA. 10 sierpnia 1965 podczas mistrzostw świata juniorów w angielskim Blackpool, Muir uzyskała czas 1.08,7 stając się tym samym najmłodszą w historii sportu rekordzistką świata. Ustanowiła wówczas rekord świata w kategorii juniorek na dystansie 110 jardów stylu grzbietowym. Miała wtedy 12 lat, 10 miesięcy i 25 dni.

W kolejnych latach zyskała pozycję liderki w stylu grzbietowym na świecie, ustanawiając 15 rekordów świata na dystansach 100 i 200 metrów oraz 110 i 220 jardów. Była również 22-krotną mistrzynią RPA i 3-krotną mistrzynią USA. Ze względu na niedopuszczenie reprezentantów RPA do startów na igrzyskach olimpijskich przez MKOl, nigdy nie wystartowała na igrzyskach.

Już po zakończeniu kariery pływackiej, ukończyła studia medyczne i pracowała w zawodzie w różnych krajach Afryki, a następnie w Kanadzie, gdzie osiadła w 2000 r. Zmarła 1 kwietnia 2013 r., na raka płuc.

Bibliografia

Południowoafrykańscy pływacy
Urodzeni w 1952
Zmarli w 2013


text:
Jonah Lomu Wants You to Live Below the Line for UNICEF NZ
Wednesday 15 August 2012, 1:16PM
By UNICEF New Zealand
Jonah Lomu is getting back in the game, but this time as UNICEF NZ's team coach for Live Below the Line. Jonah's challenge to New Zealanders is to spend only $2.25 a day on food and drink for five days – the NZ equivalent of the extreme poverty line.
UNICEF NZ is one of eight charity partners in the 2012 Live Below the Line campaign which will take place from 24-28 September. As well as coaching those who sign up to take part in Live Below the Line for UNICEF NZ, Jonah has also decided to undertake the challenge with his family.
Jonah wants Kiwis to join him in experiencing what extreme poverty feels like for a few days, whilst raising cash for UNICEF NZ's work. Jonah said, "Five days of living on $2.25 a day is going to be tough, but that's what life is like every day for 1.4 billion people around the world.
"Right now there are one million kids in West Africa who could starve to death and even in our Pacific backyard up to 40% of children haven't grown at the right rate because of malnutrition. I want to help UNICEF to lower these numbers.
"So, I decided it wasn't enough to just be your coach. My family and I need to experience this along with you. So, having checked in with my doctor that it's ok to do the challenge, I'm now busy planning how my family can get the most from our budget. When I see a challenge I like to tackle it head on. So will you join me in Living Below the Line for UNICEF NZ?"
Funds raised by UNICEF NZ will help support the charity's work breaking the cycle of poverty and providing better nutrition for children around the world. Dennis McKinlay, Executive Director of UNICEF NZ, who recently returned from the Solomon Islands said, "I was shocked to see how children so close to home are so physically affected by poverty. Sadly 30% of children in the Solomon Islands are suffering from stunted growth because they are malnourished.
"Good nutrition for children is as critical as clean water, but one in four households in the Pacific Islands don't have enough money for food. Meanwhile a drought has caused a food crisis in the Sahel of West Africa leaving a million children hungry.
"As a UNICEF NZ Ambassador, Jonah was shocked to hear these figures and was instantly moved to get involved with Live Below the Line. It's a hard task to live on such a little amount for a week, but hopefully having Jonah as coach will be a great motivator to help you through the challenge this September, so please get involved."
As his first bit of motivation for the team, Jonah has signed a rugby ball which will go to the individual/group which raises the most funds for UNICEF NZ through Live Below the Line 2012.
Live Below the Line is run by Global Poverty Project. It launched in New Zealand in 2011 raising $120k for charities working against poverty. The campaign also runs in the US, UK and Australia. Live Below The Line Creative Director Will Watterson said, "We're thrilled to have Jonah participating in this challenge for UNICEF NZ. I've always been inspired by Jonah's ability to tackle difficult challenges head on. He is an example to all of us of what can be achieved with a strong sense of hope and determination.
"As Jonah joins hundreds of other Kiwis living below the line, he is also helping bring the stories of the world's poorest people into our living rooms, workplaces and classrooms. We're deeply grateful for his support."
For more information or to sign up to Live Below the Line for UNICEF NZ go to: www.unicef.org.nz


text:
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What is an Aztech Recognition Agreement Form?
John English
Anyone who has purchased a co-op apartment in New York City will be familiar with the Aztech Recognition Agreement. If you're wondering what an ancient Mexican civilization has to do with purchasing a co-op apartment, then don't worry. It tends to cause a bit of confusion and not just because of the name.
Here we break it down for you, explaining what it is and how it works. As you'll see, it has nothing to do with Mexican history and everything to do with board packages of buyers financing a co-op purchase.
What is an Aztech Recognition Agreement?
How can I get the Aztech Recognition Agreement?
The Aztech Recognition Agreement (sometimes spelled Aztec) is a three-party contract between the buyer, lender, and co-op. It gets its name from the company that produces it, the Aztech Document Systems company, which dates from a not so old date of 1973 A.D. previously, lenders would negotiate directly with developers and co-op converters to create custom documents for individual shareholders.
How to Prepare the Co-op Purchase Application
Gea Elika
Put, it's an agreement that protects both the lender and the co-op. Anyone who wishes to purchase a co-op apartment does so by purchasing shares in the corporation. If you are doing so through mortgage financing, one of these documents will be needed. The document stipulates that the co-ops lien gets priority over the banks. If the buyer defaults on their payments, there will be no changes to the lease without the bank being first notified.
Through the agreement, the co-op also promises to notify the lender if the buyer fails to pay maintenance or other co-op fees. Procedures are set out for the lender and co-op. Instructions on what to do in the event of a default. This way, it works as an early warning system of a borrower's financial difficulty with the lender. In return, the lender agrees to make payments on behalf of the defaulted shareholder. They are thus preventing the co-op from foreclosing.
The main benefit of an Aztech agreement is that it allows buyers to purchase a co-ops apartment with financing that will improve property values to the benefit of all shareholders. As a bonus, it permits the lender to monitor the shareholder's timeliness of maintenance payments. Effectively makes the lender a guarantor of a shareholder's maintenance fees.
Shareholders tend to be a lot more concerned about potentially going into arrears than making timely maintenance payments. As such, all it usually takes is one letter from the lender to ensure they keep their payments on time.
The banks issue the Aztech agreements. Terms of which must be mutually agreed upon between the three parties before a loan can close. Once released and accepted, they will be included as part of the board package. The whole point of the agreement is to protect the co-op in the event of a default. In return, the security interest of the lender is protected. However, some co-ops require the use of their recognition agreement and will not accept the lender's version.
When a Co-op Board Asks for Guarantor
Larry Rothman
Condo vs. Co-op in New York City
Know What Co-op Boards are Looking for in Applicants
Shareholder Meetings And Board Meetings
Meredith Galante
Understanding How Co-Op Shares Work
Homeowners Insurance for Condos and Co-ops Explained
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text:
New later closing time planned for terrace bars in Zurich and Lucerne
25 March 2022, by Jan de Boer
City councils in Zurich and Lucerne have announced that they will be trialling a later closing time for the outdoor terraces of bars and restaurants. The "Mediterranean Nights project" is an attempt by Swiss cities to help businesses that have suffered financially due to COVID restrictions.
Late closing of outdoor bars to be trialled in Lucerne and Zurich
According to The Local, Zurich's project will begin in the spring and will allow bars and restaurants to open their terraces until 2am, as opposed to the current curfew of midnight. The project will take place on six weekends in the spring and summer when the weather allows for more outdoor dining.
Lucerne has also announced a similar project which will see the later curfew time made semi-permanent in some areas. Both plans have been designed to help hospitality establishments recoup some of the losses they incurred due to COVID restrictions that kept them closed.
Locals worried about excess noise in cities
The current plans were inspired by a similar project in St. Gallen, which saw terraces open late in the autumn of 2021. City councillor for Lucerne, Fabian Reinhard, told ZentralPlus, "It is important that the city of Lucerne tries out what works and what doesn't."
Later closing times for bars and restaurants is a contentious subject in Switzerland. Already, the plans in Zurich have been taken to court by neighbourhood communities, who are concerned about the noise a rowdy terrace would create, especially at 2am. They compromised by restricting the programme to six weekends a year.
Lucerne is also hesitant to make the change permanent, with Reinhard saying that all factors were still on the table. Right now, he emphasised that the priority was to find out whether the noise pollution and disturbances were worth the economic benefit.
Alcohol-free beverages in Zurich found to contain too much alcohol
250-franc hot dog sold at Christmas market in Switzerland
Delays and disruption on roads expected as Swiss Army exercise gets underway
Swiss supermarket accidentally sells man eight-month expired Cordon Bleu
Swiss cities up to 10C hotter than countryside in heatwaves, say experts
People of Lucerne smash world toasting record with free beer
Brewery to offer free beer in Lucerne to help break Guinness World Record
Zurich court bars fully automated store from opening on Sundays


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Q: Create Excel File Using jExcel I made an excel file using jExcel API, but when I tried to open that file I got error filename.xls:file format is not valid and I can not open this file, here is my Java code
File file = new File("C:\\Users\\Giga\\Desktop\\yvela.xls");
    WritableWorkbook wb = Workbook.createWorkbook(file);

    WritableSheet wsheet = wb.createSheet("First Sheet", 0);

    int row = 0;

    for (Student student : students) {
        wsheet.addCell(new Label(0, row, student.getName()));
        wsheet.addCell(new Label(1, row, student.getSurname()));
        row++;
    }

    wb.close();

A: You need to call wb.write() before wb.close().
The write method finalizes some things and actually writes the data to the file.


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Showing one of the charts in their office, Nafula said the group used get Sh299, 000 before value addition annually but now they rake in Sh635,000 per year. Following their progress, a group member has since composed a Kiswahili poem in which she praises the banana as a plant that can help the community jump out of poverty.
At a time like this, when Kenyans are feeling the heat occasioned by inflation, Onserio said that food security can be attained if banana production and value addition is embraced. Onserio added: "I think time has come for Kenyans to change their eating habits and embrace ugali cooked from banana flour instead of maize flour,"
She called on well wishers to come to their aid and help them with funds to purchase baking equipment to increase their production. The leader asked the concerned authorities to assist them get a patent from Kenya Bureau of Standards (KEBS) so that their products can be sold even in supermarkets and other outlets on limited time as they have to attend to other family duties.
But Kisii deputy mayor, Patrick Siro who is the area councillor and group patron is optimistic that the group will be successful in the long run. Siro said there is need for more funding to the group so that members can attain food security and improve their economic base. The Nyaura ward civic leader expressed optimism that the ongoing construction of a banana factory near Kisii town will help growers of the crop and alleviate poverty.
Members of the group underwent a 40- week training courtesy of the ministry of Agriculture, a few years back where were sensitized on how to plant, rear, harvest, handle the produce and add value so as to earn more money and they are reaping dividends from this venture. They got initial funding of Sh120,000 through the Njaa Marufuku Kenya and an additional Sh127,000 from Showmap, which they used to buy the modern disease resistant crop, rent a house and buy a few machines for the business.
Ben Mogaka a businessman said that such groups should be funded because it is the only way to fight poverty in the society. "Groups with such noble ideas should be funded because they play a pivotal role towards the realisation of vision 2030," Mogaka said. Mogaka who is also secretary of the chamber of commerce, Kisii branch, said there is need to look for ways to enable the group get exposure through exhibitions.
He added Banks should give the group soft loans to enable them enhance their business. "I also call upon well wishers to come to the aid of the group saying as a chamber of commerce they will visit the group and see how they can be helped," he added. Mogaka asked the constituency poverty eradication committees to pay the women a visit how they can help them because it is within their mandate.


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DIF Infrastructure hires Head of Spain
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Fernando will be responsible for the origination, execution and asset management of PPP and infrastructure transactions in Spain. Fernando has over 15 years of experience in the infrastructure sector.
Prior to DIF he worked in several leading Spanish infrastructure businesses, including infrastructure developer Globalvia Inversiones as a Senior Investment Director, as CFO with construction group Sacyr Concesiones, as Head of International Structured Finance with concession company Itinere and as head of finance with construction company FCC.
Fernando holds an EMBA from IESE Business School and a Bachelor of Business Administration from Universidad Complutense.
In August 2014 DIF signed an agreement with Iridium for the transfer of 80% of Iridium's shareholdings in 5 operational PPP projects in Spain, which was DIF's first PPP investment in Spain.
DIF was established in 2005 as an independent fund management company and has circa € 2bn of funds under management.
DIF invests in infrastructure assets that generate long term stable cash flows, including PPP/PFI and renewable energy assets in Europe and North America.
DIF has over 50 staff across 7 offices in Amsterdam, Frankfurt, London, Paris, Luxembourg, Madrid, Toronto and is in the process of opening an office in Sydney in Q2 2015.
▶DIF
▶Spain


Noxious fumes closed St. Croix Central High School for the third day in a row Thursday—and this time nearby Charles H. Emanuel Elementary School and John H. Woodson Junior High School were also affected and closed for the day.
The Education Department decided to close all three schools Friday as well after a late afternoon meeting between Education Commissioner LaVerne Terry and Planning and Natural Resources Commissioner Alicia Barnes, according to a joint multi-agency statement issued shortly after 9 p.m. Thursday.
Residents smelled chemical fumes in the air throughout the mid-island area for part of the day, although there were no reports of other businesses or offices closing in response. At first, Woodson experienced a milder, lingering odor, and officials thought it might be able to remain open, St. Croix Superintendent of Schools Gary Molloy said in a statement.
"But as time progressed the smell became unbearable, and the decision was made to dismiss the students and staff to ensure their safety. Parents were called for those students displaying a more urgent need," Molloy said.
At Central, 50 adults and 39 students complained of irritation and other symptoms of exposure, while Charles Emanuel saw 13 students and nine adults, Health Department Spokeswoman Eunice Bedminster said Thursday evening. Numbers from Woodson were not yet available, she said.
A U.S. Coast Guard Team working with the U.S. Environmental Protection Agency collected air quality samples from Central each day and initial readings Wednesday at Central showed very low concentrations of sulfur dioxide (SO2), a colorless gas with a pungent odor, according to a joint statement from V.I. government regulatory agencies Wednesday. The level of SO2 detected was too low to pose a public health threat, both Health and DPNR officials said.
According to Health, the origin of the odor and the SO2 have yet to be determined. The nearby Hovensa oil refinery produces SO2 as a byproduct of the refining process and has released it in the area on prior occasions, including an incident last December.
Both the Hovensa Refinery and Diageo distillery, which are near Central High School and Charles Emanuel Elementary School, have indicated there have been no releases at their plants.
On Thursday, DPNR officials said that based on a process of elimination and the EPA sulfur dioxide field readings, DPNR is now focusing its investigation on Hovensa.
Barnes and DPNR's air quality management staff are scheduled to meet with Hovensa's environmental and operational staff Friday morning in an effort to finally determine the source of the odor, according to the joint statement.
The V.I. Health Department has issued a statement advising residents with compromised immune systems to stay indoors and avoid affected areas.
The department has seen an increase in complaints about foul odors, skin irritation, itchy eyes and nausea; and the department is advising residents who experience significant distressing symptoms to seek medical care.
Health officials remain in contact with its partner agency, the Poison Control Center of Jacksonville, Fla., as well as the Agency for Toxic Substances and Disease Registry. Both agencies advise those who have previously experienced symptoms to try to avoid re-exposure.


I've changed my routine this month as I'm trying to form some new habits. My usual Starbucks knows me so well that when I enter they often have my coffee with soy milk ready before I even make it to the counter. Since I'm trying to avoid sugar this month and I wanted to shake it up, I'm taking my coffee black and stopping at a different Starbucks. This morning proved to be much more interesting than my regular caffeine fix.
I'd noticed a man walking into the coffee shop before me. He looked rather disheveled, maybe in need of a shower and some fresh clothes. When I was in line behind him he was pointing at some food item in the display case mumbling to himself. Eventually he ordered a small coffee and paid with a crumpled up five dollar bill. I didn't think much of it and ordered my black coffee. Noticing I had some time to kill I decided to sit for a while and catch up on the news on my phone. I found a table by the door, but as I walked by where the man was sitting I noticed a couple tables with two dollar coins sitting on the top right in the middle. Nobody was sitting at them. I found this super curious, but found my empty table and began surfing news sites.
I was sort of curious about the money sitting on the tables and glanced up occasionally to see what was going to happen. I wondered if anyone would take them. The coffee shop was unusually quiet and a staff person was cleaning tables. She spotted the money and picked it up. The man also had one at his table and he remarked to her that the money had been there when he sat down. She took it assuming I guess that it was left as a tip. I was satisfied this was the end of my curious morning and returned to reading.
The man stood up and walked to the door, but then veered to my table and handed me a twenty dollar bill. I was speechless. I can't remember what I said but he quipped that Jesus told him I needed the money. He then turned and left.
I sat there for a while staring at this money. I was baffled. I thought, this has been some sort of social experiment with the coins and a reaction to me not taking them. Someone is secretly video-recording this. I considered how I felt being handed money by a man I would have expected to ask me for money. Then I looked up and noticed there were fresh two dollar coins on the tables again. He must have left them on his way out.
Eventually I decided to go outside. I'd debated leaving the money on the table, but that didn't seem right. When outside I saw the man smoking a cigarrette. My curiosity peaked I had to go chat with him. "This is some kind of social experiment right? The money and the coins on the table?"
He looks at me and says "One thing has nothing to do with the other." He said something about Hell and Angels and that someone told him I needed the money. I was baffled. I considered how humbling it was to be a regular middle class guy being handed money by a man I'd have pegged as someone in need. I was curious about the coins. He walked off and I went to my car after saying something awkwardly about paying it forward.
So the entire drive to work I'm trying to reflect on how it felt to be given money by a random stranger. How I'd made up a story about him, as we always do, about his station in life. I'd assumed he was poor. Maybe he was, maybe he wasn't. I'd assumed with him talking to the food case that he maybe had a mental health issue. Maybe he did, maybe he didn't. I was left with realizing how much he'd humbled me. How with twenty dollars he had bought my humility and self reflection. I consider myself to be somewhat perceptive of people, and gentle in judgements, but it was revealed to me how much further I have to go.
And now I'm left with a conundrum. What do I do with that twenty dollars? I could simply drop it in a donation bin, hand it to a street busker. I could divide it into coins and leave them on random tables. Give it to a charity. I have no idea. No situation presented itself to me. I could of course go out for lunch, which in some way would seem to ultimately accept his charity toward me, but it also leaves me unsatisified.
Can't wait to hear what you do!


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Life Insurance From Work
On Behalf of Hamblett & Kerrigan, P.A. | Jan 14, 2015 | Employment Law
Some employers provide life insurance as an employee benefit. The beneficiaries of the life insurance do not automatically change upon termination of your employment or divorce, as was illustrated in the December 22, 2014 New Hampshire federal trial court decision of the Prudential Insurance Company of America v. Penny Santy as Administratrix of the Estate of Robert Santy and Debra Menard. In that case, Prudential had competing claims for the pay out on life insurance upon Robert Santy's death by Penny Santy, the widow and legal representative of the probate estate of Robert Santy, and Debra Menard. Prudential issued life insurance to Robert Santy in which he designated his brother Richard Santy as the primary beneficiary for the death benefits payable and designated Debra Menard, Richard's then wife, as the contingent beneficiary. Richard and Robert owned a logging business together. Although Richard Santy and Debra Menard were divorced in 2002, Menard remained the contingent beneficiary in that the divorce decree did not specifically state that she was no longer the contingent beneficiary. Robert died on December 9, 2013 and his brother Richard had died before so the contingent beneficiary Debra Menard was to be paid to the death benefits. Penny Santy claimed that Menard should not get the death benefits under an argument that she did not have an insurable interest of Robert's life and that because Menard had divorced Richard, she was no longer entitled to the death benefits as a contingent beneficiary when she was married to the primary beneficiary, Richard.
The Court agreed with Menard that the death benefits should be paid to Menard, even though she had divorced Richard. The Court first noted that for insurance policies to be valid, the owner of the policy has to have an insurable interest in the life of the insured at the time the policy was taken out with no need to have such an insurable interest at the time the death benefit is paid. Robert was the owner of the policy and obviously had an insurable interest in his own life. Had his brother Richard been the owner of the policy, he too would, as a business owner with Robert, had an insurance interest in Robert's life. Menard's lack of an insurable interest in the life of her ex-brother in law did not affect her right as a death benefit beneficiary. Also only the insurer, Prudential could have raised an argument of a lack of an insurable interest which it did not, evidently because it knew the argument had no merit. Furthermore, since the divorce decree between Richard Santy and Menard did not specifically address the life insurance, the insurance death benefits were paid out on Robert's death to his ex-wife; a result quite possibly unintended by Robert eleven years after his brother Richard had divorced Menard.
This decision illustrates the importance of addressing all life insurance, including those subject to a contingent beneficiary in a divorce, as well addressing them in any business breakup or employment termination. For example, a top executive who may also be a part owner in a company upon her departure should consider whether or not the "key person" life insurance that has been provided to date by the company and is payable to the company is more valuable to her than what she could buy in the market place on her own. If is it, the remaining business owners of the company, as part of the agreed-to separation, may very well agree to an assignment of the insurance policy from the company to the departing executive. Also, a divorcing employee should consider whether an insurance policy currently provided as an employee benefit is to remain in the divorcing spouse's name. A smaller policy aimed at covering burial expenses or other final expenses is still important to point out to your divorce attorney to be addressed in a final divorce order.
J. Daniel Marr is a Director and Shareholder at Hamblett & Kerrigan, P.A. His legal practice includes counseling businesses and individuals on a variety of legal issues and advocating on their behalf. Attorney Marr is licensed and practices in both New Hampshire and Massachusetts. Attorney Marr can be reached at [email protected].


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Pundit claims there's 'no way' Arsenal should be selling 'magnificent' star
Date published: Friday 2nd July 2021 2:45 - Rob McCarthy
Arsenal legend Ian Wright insists that there is 'no way' the club should be selling Granit Xhaka based on his Euro 2020 form this summer.
The 28-year-old midfielder looks set to join Roma following Switzerland's impressive run in the tournament, ending a five-year stay in north London. Xhaka has often struggled to show his best form for the Gunners, despite playing more than 200 times for the club.
But the former Borussia Monchengladbach star has been outstanding at the Euros and Wight was in awe of his 'magnificent' display in Switzerland's shock victory over World Cup holders France earlier in the week.
Speaking on ITV's Football Show podcast, Wright said: "That is the best I've ever seen him [Xhaka] play.
"I feel for him because he's someone I've been very critical of in the past and when you see a performance like, do you blame him or the coaches for not getting those performances out of him in the past?
"I have never seen him used to that effect. There's no way Arsenal should be selling a player that can play like that, at that level.
"So unfortunately for us it looks like he is going but I'm delighted for him because he's answered a lot of critics. He was magnificent."
On his own Ringer FC podcast, Wright echoed those comments: "Can I say something about Granit Xhaka? I was delighted to see how well he played, that's the best I've ever seen him play.
"He was everywhere, he done everything and it looks like he's probably going to Roma. He's not been my favourite player but what we saw in that game was a complete midfielder who was used properly.
"Seeing him play that well and knowing what we need at Arsenal, it's a shame we never got performances like that for whatever reason. It's a shame."
Two of the biggest teams left in Euro 2020 face off as Belgium battle Italy in the quarter-finals. Here's everything you need to know.
Serie A perfect for Xhaka
Meanwhile, another former Gunner, Ray Parlour, believes that Serie A is 'perfect' for Xhaka.
"He had a really good game against France, but can he do that every game? He's played well at this tournament, been efficient in midfield," Parlour told Gambling.com.
"He's had good games like that at Arsenal, but I just think mobility is key in the Premier League and he lacks that.
"International football can be a bit slower sometimes, the build-up play isn't as fast which doesn't suit his game.
"If he goes to Roma, I think Italy is perfect for him. It's a slower game over there and you know Xhaka has got the passing ability to excel there.
"Whether he goes or not, we'll have to see. I'm sure Mikel Arteta is across the situation.
"Consistency is so important in midfield, you've got to be performing like that week in week out and at times he's had poor games – like 4 out of 10 games – and you need a player who will guarantee you a 7, 8 or 9 every week, which is difficult to find.
"I think that's why he hasn't been able to replicate that Switzerland form for Arsenal, although he was much better last season to be fair to him. The pace of the Premier League is maybe just a little bit too much for him."
READ MORE: Arsenal could offer La Liga outfit 'perfect solution' to thwart Barcelona, Real
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Granit Xhaka is back on the radar of Jose Mourinho at Roma as he appears unsettled...
Arteta aims dig at Xhaka for 'complicating' Arsenal and causing unprecedented change
Mikel Arteta admitted that Granit Xhaka did not help Arsenal's already stretched midfield ranks by getting...
Carragher slams 'ridiculous' Xhaka challenge, but insists three other Arsenal stars guilty
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Predictions: Moyes leaves Old Trafford with points as Man Utd take backward step; groundhog day for Tottenham at Chelsea; Liverpool face battle


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