text:
Discord & Teamspeak
el celler de can roca historia
The work of dissemination or publicity is important in El Celler, promoting dialogue with the different stakeholders in the gastronomic world: chefs, students, manufacturers, critics… The Roca bothers travel the world untiringly to explain their cuisine at congresses, demonstrations or courses: From Seoul to Harvard, Lima to Paris, from Donosti to Girona. When he was but a slip of a boy, driven by the example of his mother and his Grannie, Angeleta, Joan decided he wanted to be a chef. Can Roca was located on the outskirts of the city which absorbed, as best it could, the arrival of immigrants from the south of Spain at the end of the 1950s and the 1960s. In the photograph, Josep at the institutional act of September 11, 2011, in the Parliament of Catalonia. Entrance of the first El Celler de Can Roca in August 1986, next to their parents' bar. When he was but a slip of a boy, driven by the example of his mother and his Grannie, Angeleta, Joan decided he wanted to be a chef. Xani, Josep Roca's wife, with their children Martí and Maria. A team that takes its mission very seriously, with refined vision, talent and values. In the humble neighbourhood of Germans Sàbat it was known as the driver's bar. It has been received warmly by critics, and holds three Michelin stars. Necessary cookies are absolutely essential for the website to function properly. Joan with his children: Marc and Marina. In December 2010, Joan was made an honorary doctor of the University of Girona at the proposal of the School of Tourism. The bar was their living room, their playground, where they did their homework, watched television… whence the aroma of the stews generously, simply and honestly prepared by their mother, wafted in. This category only includes cookies that ensures basic functionalities and security features of the website. This recognition was probably much more valuable than any accolade they might have received from any guide, magazine or institution. Josep Roca and Montserrat Fontané, the parents, with Jordi, in the kitchen of Can Roca. On the left, the boss. A journey through the five senses during which they gifted the city with an Apple and foie timbale in the form of a painting by Eva Llorens, and candy created especially for the occasion in the El Celler de Can Roca kitchen was handed out. The premises were revamped in 1996, and they subsequently relocated to Can Sunyer in 2007, where the restaurant now stands. These cookies do not store any personal information. To protect your privacy, before continuing we want to make sure that you know that we use "cookies" on the web to improve your reading experience. "The only thing that matters is that the client is satisfied and wants to return, regardless of whether the restaurant is number one or number two, three or fifty, or whether we have three stars or two", says Joan. This is definitely where this story all began. And this was how, in August 1986, Joan (at the tender age of 22) and Josep (a mere 20) opened the first El Celler de Can Roca. Un libro que cuenta su historia y creatividad en cada paso de sus carreras. It is mandatory to procure user consent prior to running these cookies on your website. In 2010, Josep Roca delivered the opening speech of the Local Festivities of Germans Sàbat. Over the years, the Roca brothers have been involved in the country's cultural and social life by participating in all kinds of acts and events. This restaurant, still open, is where Josep Roca Senior was born, and where his mother, Angeleta, the Roca brothers' Grannie, cooked. A young Jordi Roca in the kitchen of the old El Celler, with Joan and Salvador Brugués. The cookies we use at www.cellercanroca.com differ between 1) those required for the operation of the website, which are stored in your browser necessarily as they are essential for the operation of the Website, and 2) third party cookies that help us to analyze and understand how you use the Website and are stored in your browser only with your consent. If you want to know more, you can read our. A photomontage of the book "El Celler de Can Roca. EL CELLER DE CAN ROCA ... en un restaurante que acoge a unas 80 personas por servicio, y dónde los Roca ponen en valor su historia con la recuperación de platos emblemáticos. Everything is three-way; the restaurant, an equilateral triangle with the three vertices of gastronomy: Joan, Josep and Jordi; salt, liquid and sweet. She has been part of the El Celler de Can Roca team since the very beginning: firstly in the dining room, and subsequently managing banquets and catering. Entrance of the first El Celler de Can Roca in August 1986, next to their parents' bar. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. A young Jordi Roca in the kitchen of the old El Celler, with Joan and Salvador Brugués. Every day at noon, El Celler's fifty workers walk the hundred metres that separate the Can Roca restaurant and their parents' own restaurant to have lunch. She has been part of the El Celler de Can Roca team since the very beginning: firstly in the dining room, and subsequently managing banquets and catering. El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. To protect your privacy, before continuing we want to make sure that you know that we use "cookies" on the web to improve your reading experience. Can Reixach, in Sant Martí de Llémena. This recognition was probably much more valuable than any accolade they might have received from any guide, magazine or institution. A journey through the five senses during which they gifted the city with an Apple and foie timbale in the form of a painting by Eva Llorens, and candy created especially for the occasion in the El Celler de Can Roca kitchen was handed out. Joan behind the bar in Can Roca. Jordi playing in the kitchen of El Celler with his nephews: Marc, Joan's son, and Martí, Josep's son. An award he shared with his two brothers by virtue of their capacity as privileged ambassadors of the lands of Girona and by dint of their untiring effort, for being faithful to their roots and also their international projection. Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at Can Roca. Every day at noon, El Celler's fifty workers walk the hundred metres that separate the Can Roca restaurant and their parents' own restaurant to have lunch. Their Grannie was the brothers' creative muse, and her cooking at Can Roca, together with their mother's, provided the foundations for learning and for the structure needed to afford El Celler freedom to devise a new cuisine without ever losing sight of their roots. At this moment in time, Catalan and Basque cuisine hold privileged places in the world's gastronomic preferences. On November 25, 2009, in the Bar Tomate in Madrid, Josep, Jordi and Joan Roca celebrated the third star awarded by the Michelin Guide to El Celler de Can Roca. Vadó is part of the restaurant's research team and co-authored, with Joan, the book on sous-vide cuisine "Sous-vide cuisine", a world reference in this cooking technique which respects the flavours and the properties of products. Montserrat Fontané surrounded by her three sons. In 2010, Josep Roca delivered the opening speech of the Local Festivities of Germans Sàbat. Montserrat Fontané surrounded by her three sons. Comparte en Facebook Comparte en Twitter Comparte en Whatsapp. Jordi, cycling on the empty ground in front of Can Roca, when the Germans Sàbat district, in Taialà, was an emerging neighbourhood, still being built. Jordi, cycling on the empty ground in front of Can Roca, when the Germans Sàbat district, in Taialà, was an emerging neighbourhood, still being built. Their parents' bar was their living room, their playroom, where they did their homework, watched television… while the smell of the stews cooked up by their mother, Montse, and their Grannie, Angeleta, wafted in. Una simfonia fantàstica", by Jaume Coll. They were joined by Jordi, the youngest brother, in 1999. Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at Can Roca . Los hermanos Roca y su equipo de casi 40 profesionales de El Celler de Can Roca ofrecieron toda su magia en Bogotá dentro de la gira con BBVA que ese año les llevaría también por Estados Unidos, México y Perú. Joan behind the bar in Can Roca. Anna, Joan Roca's wife, with their children Marc and Marina. In December 2010, Joan was made an honorary doctor of the University of Girona at the proposal of the School of Tourism. En 2014 Colombia recibió una visita única en el mundo gastronómico. In 2013 and 2015, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011, 2012 and 2014, a status achieved again in 2018. Vadó is part of the restaurant's research team and co-authored, with Joan, the book on sous-vide cuisine "Sous-vide cuisine", a world reference in this cooking technique which respects the flavours and the properties of products. Joan with his children: Marc and Marina. The team's secret lies in order, everyone knows what they are expected to do. A team that takes its mission very seriously, with refined vision, talent and values. If you want to know more, you can read our. Anna, Joan Roca's wife, with their children Marc and Marina. Carrer de Can Sunyer, 48 17007 Girona Tel. Their Grannie was the brothers' creative muse, and her cooking at Can Roca, together with their mother's, provided the foundations for learning and for the structure needed to afford El Celler freedom to devise a new cuisine without ever losing sight of their roots. El Celler de Can Roca. 972 222 157 info@cellercanroca.com. Una simfonia fantàstica", by Jaume Coll. An impromptu gathering of friends and colleagues of the Roca brothers went to surprise and congratulate them the day they were awarded their third Michelin star. The Roca brothers gave the opening speech at the Girona Local Festivities in 2009. Jordi playing in the kitchen of El Celler with his nephews: Marc, Joan's son, and Martí, Josep's son. She is the key to the three brothers' shared vocation; cooking with respect, affection and generosity is the key learning she passed onto them. Josep Roca and Montserrat Fontané, the parents, with Jordi, in the kitchen of Can Roca. Joan Roca in London with Adrià, Aduriz and Arzak, about to leave for the award ceremony of the World's 50 Best Restaurants of 2009, where all four of them were placed in the top ten. It is where they grew up, amid the hubbub of dishes, pots and pans and clients. Over the years, the Roca brothers have been involved in the country's cultural and social life by participating in all kinds of acts and events. They were joined by Jordi, the youngest brother, in 1999. At the tender age of nine or ten he started to cook and helped his parents out in the restaurant in the evening and at weekends. Toda historia tiene un principio. Carrer de Can Sunyer, 48 17007 Girona Tel. El Celler de Can Roca es la obra definitiva de la vida profesional de Jordi, Josep y Joan Roca. The bar was their living room, their playground, where they did their homework, watched television… whence the aroma of the stews generously, simply and honestly prepared by their mother, wafted in. A photomontage of the book "El Celler de Can Roca. Can Reixach, in Sant Martí de Llémena. This category only includes cookies that ensures basic functionalities and security features of the website. This is definitely where this story all began. In the photo, at the Fòrum Gastronòmic 2011 of Girona, with Manuel Angosto, the restaurant's sommelier. The Roca brothers' passion for cooking was initially kindled in Can Roca, the establishment their parents manage in Taialà, a neighbourhood lying on the outskirts of Girona. Josep, Joan and Jordi with their Grannie, Angeleta, at the bar of Can Roca. A night at the Opera, the film by the Marx brothers, turned into A night in the kitchen of El Celler, by the Roca brothers. It is where they grew up, amid the hubbub of dishes, pots and pans and clients. An impromptu gathering of friends and colleagues of the Roca brothers went to surprise and congratulate them the day they were awarded their third Michelin star. An award he shared with his two brothers by virtue of their capacity as privileged ambassadors of the lands of Girona and by dint of their untiring effort, for being faithful to their roots and also their international projection. In the photograph, Josep at the institutional act of September 11, 2011, in the Parliament of Catalonia. These cookies do not store any personal information. The premises were revamped in 1996, and they subsequently relocated to Can Sunyer in 2007, where the restaurant now stands. Rejecting these cookies may have an effect on your browsing experience. The work of dissemination or publicity is important in El Celler, promoting dialogue with the different stakeholders in the gastronomic world: chefs, students, manufacturers, critics… The Roca bothers travel the world untiringly to explain their cuisine at congresses, demonstrations or courses: From Seoul to Harvard, Lima to Paris, from Donosti to Girona. She has been part of the El Celler de Can Roca team since the very beginning: firstly in the dining room, and subsequently managing banquets and catering. Josep, Joan and Jordi with their Grannie, Angeleta, at the bar of Can Roca. Rejecting these cookies may have an effect on your browsing experience. La evolución del restaurante El Celler de Can Roca queda reflejada en una exposición en el Palau Robert de Barcelona, que ilustra el compromiso de su gastronomía con la tierra, la memoria y la innovación en sus treinta años de historia. At this moment in time, Catalan and Basque cuisine hold privileged places in the world's gastronomic preferences. This photo by Daniel Alea defines El Celler de Can Roca: a three-seater sidecar. The cookies we use at www.cellercanroca.com differ between 1) those required for the operation of the website, which are stored in your browser necessarily as they are essential for the operation of the Website, and 2) third party cookies that help us to analyze and understand how you use the Website and are stored in your browser only with your consent. Everything is three-way; the restaurant, an equilateral triangle with the three vertices of gastronomy: Joan, Josep and Jordi; salt, liquid and sweet. Xani, Josep Roca's wife, with their children Martí and Maria. Joan Roca in London with Adrià, Aduriz and Arzak, about to leave for the award ceremony of the World's 50 Best Restaurants of 2009, where all four of them were placed in the top ten. Can Roca was located on the outskirts of the city which absorbed, as best it could, the arrival of immigrants from the south of Spain at the end of the 1950s and the 1960s. Se publica El Celler de Can Roca, un libro que recoge la historia desde nuestros inicios hasta llegar a ser nombrados mejor restaurante del mundo. It is mandatory to procure user consent prior to running these cookies on your website. Entrada del primer El Celler de Can Roca, en agosto del año 1986, adyaciente al bar de los padres. Necessary cookies are absolutely essential for the website to function properly. A photomontage of the book "El Celler de Can Roca. Hoy los solicitados por la prensa no hemos sido nosotros. Their parents' bar was their living room, their playroom, where they did their homework, watched television… while the smell of the stews cooked up by their mother, Montse, and their Grannie, Angeleta, wafted in. Una simfonia fantàstica ", by Jaume Coll. At the tender age of nine or ten he started to cook and helped his parents out in the restaurant in the evening and at weekends. On the left, the boss. The Roca brothers gave the opening speech at the Girona Local Festivities in 2009. Only time will tell if they will take over. El Celler de Can Roca. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. El Celler de Can Roca, historia de barrio y de cariño. In the humble neighbourhood of Germans Sàbat it was known as the driver's bar. The team's secret lies in order, everyone knows what they are expected to do. Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at Can Roca. This photo by Daniel Alea defines El Celler de Can Roca: a three-seater sidecar. The kitchen of El Celler, which plays an important part in the restaurant's worldwide fame. The kitchen of El Celler, which plays an important part in the restaurant's worldwide fame. On November 25, 2009, in the Bar Tomate in Madrid, Josep, Jordi and Joan Roca celebrated the third star awarded by the Michelin Guide to El Celler de Can Roca. The Roca brothers' passion for cooking was initially kindled in Can Roca, the establishment their parents manage in Taialà, a neighbourhood lying on the outskirts of Girona. A night at the Opera, the film by the Marx brothers, turned into A night in the kitchen of El Celler, by the Roca brothers. And this was how, in August 1986, Joan (at the tender age of 22) and Josep (a mere 20) opened the first El Celler de Can Roca. "The only thing that matters is that the client is satisfied and wants to return, regardless of whether the restaurant is number one or number two, three or fifty, or whether we have three stars or two", says Joan. 972 222 157 info@cellercanroca.com. 2013 Inspirados por el científico holístico Stephan Harding , iniciamos Tierra Animada , un proyecto de una investigación botánica y catalogación de la gran diversidad de plantas silvestres de nuestro entorno. He was the bus driver of the line between Sant Esteve de Llémena and Girona, and there was a stop just in front of Can Roca. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Posteriormente, en 1996, se hizo una renovación del local, antes de trasladarse, en noviembre de 2007, a Can Sunyer, la actual ubicación del restaurante. In the photo, at the Fòrum Gastronòmic 2011 of Girona, with Manuel Angosto, the restaurant's sommelier. 0. She is the key to the three brothers' shared vocation; cooking with respect, affection and generosity is the key learning she passed onto them. Only time will tell if they will take over. Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at … This restaurant, still open, is where Josep Roca Senior was born, and where his mother, Angeleta, the Roca brothers' Grannie, cooked. Rocatour Celler Can Roca historia Hernán Luchetti y nuestro equipo: los protagonistas. Joan Roca y su hermano Josep, con 22 y 20 años respectivamente, decidieron abrir un restaurante en el local adyacente al de sus padres, Can Roca, que todavía hoy sigue siendo una referencia en el popular barrio de Taialà, en Girona."En aquel entonces, éramos atrevidos, valientes y muy inconscientes", reconoce Joan. He was the bus driver of the line between Sant Esteve de Llémena and Girona, and there was a stop just in front of Can Roca.
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9:45am - Today we are doing a shoreline survey of Alderman's Ford Nature Preserve. This is an area of trails along the river and it could be a potential nesting site. George found a predated nest which could have been from any of the three Pseudemys species found here.
10:30am - Just came across a predated yearling Suwannee cooter. We took data on it and collected it for deposition as a museum specimen.
12:30pm - Toto, we are not in Connecticut anymore! Whew, it's hot!


This second U.S. release in the Dance Dance Revolution series features remixed versions of classic Disney songs, including the Mickey Mouse March, Chim Chim Cher-ee and Supercalifragilisticexpialidocious. There is also a selection of non-Disney dance tunes, bringing the total number of songs to 20. For beginners, there are lesson and training modes that let players get adjusted to basic concepts of DDR and practice specific songs.
Exclusive to this version is the Dance Magic mode, in which players share a dance meter that shifts between from one performer to another depending on how well they are doing. Whoever has a larger portion of the meter at the end of the round is the winner. Dance combos fill up the combo meter, which releases "dance magic" when full. This magic does damage to your opponent such as inserting random steps or speeding up their arrows.
Although based on the Japanese Dance Dance Revolution: Disney's Rave, the U.S. version features several changes and additions for the American audience. Disney's Rave featured an assortment of American songs like Surfin' U.S.A. and Macarena, but most of these have been replaced by tunes from previous Japanese installments of DDR, such as Share My Love and Higher. A third level of difficulty, Maniac mode, has also been added, and can be unlocked by passing every song in Trick mode.
Dance Dance Revolution: Disney Mix gets you out on the floor as one of your favorite Disney characters dancing to a Disney soundtrack that'll make you move.
Choose to groove as Mickey, Donald, Goofy, and more. All you have to do is press the directional buttons on your controller or on the dance floor pad that correspond to the onscreen arrows.
Sound easy? Just wait until the beat picks up and the commands get complicated. It's a fun, high-energy workout built on dynamic choreography, up-tempo music, and nonviolent gameplay, and it features a variety of gameplay modes.
The revolution continues with Dance Dance Revolution Disney Mix. Featuring your favorite Disney characters and dance mixes of popular Disney tunes, this is the hottest dancing game this side of the Magic Kingdom. Get ready to beat up the dance floor and put your skills to the test as you move to the groove. Let Mickey and his friends make your dreams come true as you become a star.
* Select from your favorite Disney characters, including Mickey Mouse, Donald Duck, Goofy and more!
* Dance to high-energy remixes of popular Disney tunes, including It's A Small World, Zip-A-Dee-Doo-Dah, and Mickey Mouse March.
* Re-create the DDR experience with Konami's DDR controller (sold separately).
* Special Work Out features let you have fun getting in shape – while tracking the calories you burn.
* Multiple difficulty settings makes DDR Disney Mix easy to learn for all ages.
Dim. - 512 x 512 pix.
Dim. - 654 x 512 pix.


The stalemate between Vina and Mick is palpable as the two live side by side in silence. Finally Mick breaks, slamming his fist into the piano keys that Vina plays. You're only here for the money, he says coldly. She pulls him down by the collar and wraps his fingers around her throat. She squeezes for him.Then give me something else.


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I and Love and You is the 2009 major label debut by The Avett Brothers and produced by Rick Rubin.

The first single, "I and Love and You" was released on June 24, 2009, via free digital download. The album was released on vinyl on September 15, 2009, with the CD and digital formats becoming available on September 29, 2009. The album was available in streaming format on National Public Radio's Web site prior to its release.

The song "I and Love and You" was chosen as the Starbucks iTunes Pick of the Week for September 22, 2009. From September 8 to October 8, 2009, The Avett Brothers released a 13 chapter video series about I and Love and You, each chapter featuring one song from the album (one chapter at a time, posting each on various websites before collecting them for viewing on their own page).

Background and release
In 2008, the band announced on Myspace that they signed with American Recordings to produce a new album. Previously, the band was signed to the independent label Ramseur Records. Rick Rubin was impressed by The Avett Brothers' previous album, Emotionalism and decided to produce the album. I and Love and You was the band's major label debut (American Recordings was a subsidiary of Sony Music Entertainment) and was recorded in Los Angeles.

I and Love and You was released on September 29, 2009. The album peaked at No. 16 on the Billboard 200 and at No. 72 on the UK Albums Chart.

The cover art is an oil painting by Scott Avett called Julianne in Vain.

Reception

I and Love and You has received generally positive reviews. On the review aggregation site Metacritic, the album has a score of 73 out of 100, indicating "Generally favorable reviews."

Bart Blasengame of Paste gave the album a very positive review, writing that the Avett Brothers "...constructed something beautiful" while still making their sound more mainstream. The review continued: "The depth and beauty that spread all across I and Love and You will, with any luck, keep The Avett Brothers from becoming The Jonas Brothers." PopMatters Steve Leftridge called the album the band's best record yet, writing "I and Love and You'''s new elegant musical direction and very strong set of new songs indicate that they are band that is indeed just getting revved up. They might remain too folk-fringe-y to be pop's Next Big Thing, but the Avetts' latest fully delivers on this band's considerable potential." Leftridge also praised Rick Rubin's contributions.

In a more mixed review, Pitchforks Stephen Deusner was less receptive to the album's mainstream sound, writing "Every instrument sounds perfectly placed, and that's a shame because the Avetts got more mileage out of their rough edges than most bands this decade." Deusner also called the album "predictable" and concluded: "It's not that there's no room for such studio nuance in the Avetts' music, but it gives I and Love and You a quotidian sheen, making their signature sincerity seem sappy and much less special." Despite the mixed review, Deusner praised the track "Laundry Room." Alexis Petridis of The Guardian also praised the track "Laundry Room" in his otherwise mixed review, writing "The finest moment may be when 'Laundry Room' unexpectedly abandons the blueprint after three and half minutes and explodes into a thrilling bluegrass coda. At that moment, I and Love and You sounds like a band suddenly doing what they want to, rather than what they think they should."Paste named I and Love and You the best album of 2009, writing "For their artistic breakthrough, these North Carolina howlers polished their scruffy Americana sound until it gleamed. The result: an overpowering acoustic album brimming with sadness and soul." In 2009, the album was ranked #9 on Pastes "The 50 Best Albums of the Decade" list.

Track listing

Contributors
The following people contributed to I and Love and You:''

The Avett Brothers
 Scott Avett – lead and backing vocals, banjo, rhythm acoustic and electric guitar, piano, drum kit, percussion, Hammond B-3, artwork
 Seth Avett – lead and backing vocals, lead and rhythm acoustic and electric guitar, piano, Hammond B-3, drum kit, percussion, mandolin, glockenspiel
 Bob Crawford – electric and stand-up bass, backing vocals, percussion
 Joe Kwon – cello; percussion on track 11

Recording personnel
 Kevin Bosley – Assistant
 Lindsay Chase – Production Coordination
 Julian Dreyer – Assistant
 Maria Egan – Artists and repertoire
 Ryan Hewitt – Engineer, Mixing
 Jared Kvitka – Assistant
 Dana Nielsen – Engineer
 Gregg Rubin – Engineer
 Rick Rubin – Producer
 Jordon Silva – Assistant Engineer, Mixing Assistant

Additional musicians
 Monica Samalot – percussion on track 11
 Stuart Johnson – percussion on track 6
 Elizaveta Khripounova – harmonium on track 6
 Justin Glanville – percussion on track 11
 Lenny Castro – percussion on all tracks except tracks 4 and 6
 Dolph Ramseur – percussion on track 11
 Sonny Ratcliff – percussion on track 11
 Bill Reynolds – percussion on track 11
 Simone Felice – drum kit on tracks 1, 4 and 9
 Mike Marsh – drum kit on tracks 3, 5 and 12
 Dane Honeycutt – percussion on track 11
 Mark Daumen – tuba on track 10
 Donny Herron	 - fiddle on track 8
 Benmont Tench – harmonium on tracks 1 and 8, Hammond B-3 on tracks 1 and 6, piano on track 6
 Paleface – backing vocals and percussion on track 11
 Mary Ellen Bush – backing vocals on track 9
 Sarah Swan McDonald – backing vocals on track 9

Additional personnel
 David Bett – Art Direction

Charts

References

The Avett Brothers albums
2009 albums
Albums produced by Rick Rubin
American Recordings (record label) albums
Folk rock albums by American artists

redpajama_set_name: RedPajamaWikipedia


an intense feeling of deep affection.
Style- how we feel, give, and live. Quite the verb 'style' is. Let's stay stylishly connected!
Style- how we feel, give, and live. Let's stay stylishly connected!
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To protect your assets regardless of the sacrifice it requires and to improve your way of life one day at a time.
Our vision is to give back to our community one step at a time. We accomplish this vision by providing jobs to our off-duty and retired police officers and qualified veterans who served our country. We are an equal opportunity employer and community-based organization that provides jobs to summer youth employees for charitable community events. We mentor and coach our staff to become more efficient and effective givers to our society.


Thank you to all our wonderful customers for your positive reviews on TripAdvisor!
Because of you, we have just been named in the this year's TripAdvisor Travellers' Choice® awards Top 25 Small Hotels – Australia!!
Congratulations also to our friends at Alure Stanthorpe who also made the list.
We are so glad to hear you like what we do, and we love doing it! Thanks again everyone, and we hope we can delight you just as much in 2019.


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GURUNAVI
Japanese Hot Pot on Parade: From Chanko ...
Japanese Hot Pot on Parade: From Chanko Nabe to Kiritanpo
Nabemono, also known as nabe, is a traditional Japanese hot pot meal of meat, seafood, or tofu vegetables cooked together in an earthenware pot. It has been eaten in Japan since earthenware dishes first started being used over a thousand years ago. Early nabe included only fish and vegetables due to Japan's traditional Buddhist culture, which prohibited eating meat. However, Western influence meant that beef, chicken, and pork also came to be eaten beginning in the Edo period.
Nabe can be enjoyed year-round, and is commonly served at restaurants like izakaya and other Japanese eateries with an emphasis on group dining. It is also popular as a home-cooked family meal, especially during the autumn and winter when family and friends frequently gather around a heated kotatsu table for nabe parties.
History of Nabe Cuisine
Long ago, a sunken fireplace called an "irori" was at the center of Japanese homes. Families would place a cast iron hot pot above the fire to cook their food, eating from the pot while periodically adding new ingredients. This is thought to be where hot pot cuisine first originated.
time passed and kitchens were added to the home, irori fireplaces largely disappeared, replaced with more simple shichirin clay charcoal stoves. Today a simple portable burner is often used for table-top cooking.
How to Eat Japanese Hot Pots
Occasionally, small hot pots are used for individual diners, but generally one large pot is used, shared between diners sitting around a table, meaning nabe is considered a very social meal in Japan.
A large pair of chopsticks is used to transport food from the hot pot to individual dishes, and smaller chopsticks are used for eating.
Nabe is quite rich and flavourful, so not usually served with many condiments, and these are added to individual dishes. Of the condiments that may be served, ponzu is one of the most common, a sweet and sour dressing made of of citrus and soy sauce.
Once all the ingredients have been eaten from the hotpot, a flavorful broth remains. Some people like to add rice or noodles to this broth to finish the meal.
11 Types of Lip-Smacking Nabe Dishes
There are many different kinds of nabe, including special regional variations made with local ingredients.
Chanko nabe is a type of Japanese hot pot eaten by sumo wrestlers. It features plenty of protein with chicken, fish, and tofu along with lots of vegetables, all together in one huge nabe dish. Professional sumo wrestlers live and train together in a team called a "stable," and each stable has its own proprietary recipe for chanko nabe to help its wrestlers put on the massive bulk they need to be competitive. The sumo wrestlers eat together around a big communal nabe pot and enjoy their chanko nabe with plenty of rice, beer and even wine. After retiring from the sport, it's not uncommon for a sumo wrestler to go on to open his own chanko nabe restaurant.
Kimchi Nabe
The Japanese hot pot style known as kimchi nabe is based on the Korean dish kimchi jjigae, a stew made with kimchi, pork or seafood, tofu, and vegetables. It became popular in Japan following the "Korean boom" when Korean dramas were played on Japanese television, and viewers in Japan saw characters on TV eating the dish. Before long the Japanese version, kimchi nabe, was a staple in a Japan. Although not as spicy as kimchi jjigae, kimchi nabe features similar ingredients such as pork belly, tofu, scallions, and bean sprouts in a kimchi-based broth.
Dotenabe
Oysters are a famous seafood product of the Seto Inland Sea, and Hiroshima prefecture, which borders on it, is the leading producer of oysters in Japan. One excellent way to enjoy the local oysters is in a miso and oyster nabe called "kaki no dotenabe". Thick, juicy Hiroshima oysters are simmered with broiled tofu and vegetables in an earthenware pot lined with sweet miso, which can be added to the broth along with fresh squeezed lemon to adjust the flavor.
Anko Nabe
Anko nabe is a specialty hot pot from Ibaraki prefecture in the eastern Kanto region of Japan. It's made with a rare deep-sea fish called anko (known as anglerfish or monkfish in English), which must be eaten extremely fresh. In Ibaraki prefecture, which is famous for its coastal anko fishing, anko nabe is a winter delicacy made with the skin and organs of the anglerfish and lots of vegetables.
Fugu Nabe (Tecchiri Nabe)
Fugu nabe, also known as "tecchiri nabe", is the Kansai region's answer to anko nabe. This Japanese hot pot is made with one of the most daring culinary ingredients on the planet, the poisonous fugu (pufferfish), a huge delicacy in Japan which can only be prepared by a specially trained and licensed chef. In tecchiri nabe, a specialty of Yamaguchi prefecture, fugu is simmeredwith vegetables in a steaming broth, with rice and egg added at the very end to make a flavorful porridge.
Yosenabe
Yosenabe is one of the most versatile kinds of nabe, with a name that means "anything goes," and it can be made with any combination of meat or vegetables on hand. The dish starts with a simple miso or soy sauce broth to which seafood such as prawns or clams is added, along with vegetables like cabbage, leek, and mushrooms--or whatever you happen to have around!
Motsunabe
Motsunabe is a hot pot made with beef or pork tripe that originated in the Fukuoka area but is enjoyed all across Japan. The giblets are thoroughly cleaned and blanched before cooking to ensure the best possible flavor of the meat; after that, the motsu is then simmered in a boldly flavored broth that holds up well with the flavor of the meat, such as miso broth or soy sauce broth flavored with garlic and chili pepper.
Mizutaki
Mizutaki, or chicken broth nabe, is another style of Japanese hot pot that originated from the Fukuoka area. It features a silken broth made by simmering native Kyushu jidori chicken for hours, along with other local ingredients such as Hakata green onions. The flavor is so insatiably good that locals in Fukuoka are not content to eat it only during the winter, instead serving it year round.
Kani Nabe
Some Japanese hot pots are especially perfect for the colder months--Kani nabe, made with fresh crab poached in a konbu seaweed broth with winter vegetables, is one of these. As the crab simmers, everything in the dish takes on a heavenly seafood flavor. After the vegetables and crab meat have all been consumed, many people throw some cooked rice and beaten egg into the broth to make a delicious porridge called kani zosui.
Kamo Nabe
Kamo nabe is a specialty hot pot of wild duck from the Kohoku region in Shiga prefecture. It's made using waterfowl that migrate to the northern shore of Lake Biwa from Siberia and become fatty as the weather gets colder. Duck fat has a natural sweetness that differs from other kinds of animal fat and imparts a special flavor to the broth, along with tofu, leeks, and Chinese cabbage.
Kiritanpo Nabe
Kiritanpo nabe hails from Akita prefecture. It contains a grilled rice cake called "kiritanpo" that's made by pounding boiled rice and molding it into a cylindrical shape, then roasting it on skewers around an open fire. The toasted kiritanpo cakes are cut into smaller pieces and simmered with hinai-jidori chicken, a type of chicken native to the Akita region, and local mountain vegetables such as burdock root.
Ishikari Nabe (Salmon Miso)
Named after the Ishikari River in Hokkaido where salmon go to lay their eggs, this nabe features salmon as the main ingredient, and miso as the broth flavoring. Additionally, it may include tofu, vegetables like carrots, mushrooms, daikon and onion, and the stock may be seasoned with mirin, sake, butter, milk and sake kasu (lees). It may also be served with a decorative topping of ikura (salmon eggs). In Hokkaido, where winters are long and cold, hotpots are a way of keeping warm, and Ishikari nabe is particularly popular because of the nourishment from the protein provided by the salmon and tofu. Along with Genghis Khan, Ishikari nabe has become representative of Hokkaido cuisine.
'Tis the Season for Japanese Hot Pot Dishes
Especially now that the days are growing cooler, nothing beats gathering with friends around a steaming pot of nabe for a warm, filling meal. You can fire up the stove at home—or check out Gurunavi nabe restaurant listings for the best places to try all kinds of Japanese hot pot dishes close to you!
Nabe (Hot Pot) Restaurants
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Diversity and inclusion Diversity and inclusion
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Official soft drink supplier for 36th America's Cup
Official soft drink supplier f…
Coca-Cola Europacific Partners
Coca-Cola Amatil New Zealand, America's Cup Event Ltd and Challenger of Record 36 have announced a partnership agreement for the 36th America's Cup presented by Prada.
Coca-Cola Amatil New Zealand Managing Director Chris Litchfield says Amatil will be the official soft drink supplier for the prestigious event.
"We're delighted to be part of the 36th America's Cup presented by Prada which attracts millions of viewers worldwide and is expected to draw hundreds of thousands of visitors to Auckland's Viaduct Basin over the summer months."
He says the partnership is an ideal opportunity to bring packaging sustainability to the forefront of people's minds.
"As part of the event, we will have a bespoke pop-up refreshment and recycling café-style hub located in the America's Cup Village. This allows us to provide our range of drinks from water, to juice to Coke No Sugar, as well as raise awareness of the importance of recycling bottles and cans so they can have another life, again and again."
Litchfield says the hub will incorporate recycled, upcycled and sustainable materials, including old Emirates Team New Zealand sails, and will offer an innovative recycling experience.
"Visitors can enjoy a cold drink in a bottle made from recycled plastic, dispose of their bottle via a central interactive recycling station and learn more about how our bottles are recycled.
America's Cup Event Ltd CEO Grant Dalton is proud to have another major brand onboard for the event.
"We are really excited to have Coca-Cola Amatil come onboard as a supplier for this America's Cup. Having such a recognisable organisation is great but perhaps even more valuable is having them really showcase examples of sustainability in their packaging and raise the awareness of importance of recycling through their village activation."
Francesco Longanesi Cattani, COR's CEO Representative and Director of Communication, declared: "Coca-Cola is not only a drink but an established symbol in sport and a brand synonymous with joy and leisure time that will therefore perfectly fit in the 36th America's Cup presented by PRADA Village. Welcome on board, Coca-Cola Amatil!"
The café will be onsite at the America's Cup Village for 102 days, from 17 December to 31 March 2021.


Fast & Fresh Pizza Delivery Near Clarkton - Order Domino's Now!
When you're craving a mouthwatering slice of cheesy, meaty goodness, we know you're not craving just any old pizza near Clarkton. You want a scrumptious pizza prepared with a flavorful tomato sauce, perfectly diced pepperoni, heaping piles of mozzarella and cheddar cheese, and a hand-tossed crust that's been baked by experts. You want a slice of the perfect pizza. You want Domino's.
At Domino's near Clarkton, it's never been easier to get the fast and delicious pizza your stomach is grumbling for! Stop by the Domino's nearest you to place a carryout order, or order your pizza over the phone or online.
Get started by selecting your favorite crust. Choose from a hand-tossed crust that's overflowing with buttery flavor, a crispy thin crust, a pan crust featuring two delicious layers of cheese, or even a gluten-free pizza crust! And next, select your sauce and start loading up on pizza toppings. Pick as many or as few as you want! Whether you're all about the veggies like green peppers, spinach, and onions, or you prefer the sweet and savory combination of ham and pineapple, you can count on your nearby Domino's to deliver.
At your Domino's near Clarkton, we take pizza delivery pretty seriously. In fact, we'll make you a promise. We guarantee that your pizza will arrive hot and fresh, right from our toasty oven to your doorstep. Want to stay up to date on your order? Our delivery experts specifically engineered the Domino's TrackerⓇ to do just that. Enter in your phone number online and track the status of your order from the moment it's placed to the second it leaves our store for delivery... and try not to drool on your keyboard while you wait.
We deliver pizza, but we're also superstars when it comes to speedy pizza takeout near Clarkton. You can order from our pizza menu or step outside the pizza box and try something different (but equally delicious). Make your tastebuds happy with one of our handcrafted sandwiches, oven-baked pastas, tasty bread bites, fresh salads, and a dangerously sweet helping of dessert. You can't go wrong with an order of Domino's Marbled Cookie Brownie™, Cinna StixⓇ, or Chocolate Lava Crunch Cake.
With over 12,000 locations in 80 plus countries, we know customer service and we know quality. It's our mission to be the best pizza delivery company not only in North Carolina, but in the world, and everything from our courteous delivery drivers to our stellar pizza coupons reflects this commitment. Go digital and place your order using our free smartphone app, order online, or call your local Domino's restaurant near Clarkton for satisfyingly fast pizza delivery and carryout today! We aren't like every other pizza restaurant. We're your favorite pizza place near Clarkton!


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CHRISTMAS SPREE
Thousands of Christmas shoppers pack out Britain's high streets in one of busiest days of the year
The spending spike comes amid claims the high street is dying due to online competition
By Dan Hall
SHOPPERS flooded Britain's high streets today in one of the busiest Christmas shopping days of the year.
The intense spending spree comes at a time when some sceptics say online retail is killing traditional in-store shopping.
Huge numbers of shoppers inside the Bull Ring Shopping Centre in Birmingham todayCredit: South West News Service
But today is said to be one of the busiest periods on the high street so far in 2018 - while Black Friday (November 23) currently takes the top spot.
Some retail leaders are warning of the 'death of the high street', including retail mogul Mike Ashley, who bought House of Fraser after it went into administration this year.
Several other big name bricks-and-mortar retailers have struggled in 2018 like Marks & Spencer, which announced the closure of 100 stores in May.
And John Lewis also spoke of "challenging times" for its business after a whopping 99 per cent profit slide.
Thousands more hit the shops in BristolCredit: South West News Service
Today will be one of the busiest shopping days of the yearCredit: South West News Service
The spree comes amid claims that the high street is dyingCredit: South West News Service
Nearly half of the year's retail business is done in the top ten busiest daysCredit: South West News Service
Huge online retailers such as Amazon appear to have the upper hand over in-store shops as rising rents and business rates put traditional high street sellers under growing pressure.
Some figures even suggest that up to 100,000 jobs have been slashed from the high street in the past three years alone.
Dwindling footfall on the UK's high streets has been repeatedly blamed for the widespread slump.
And the Centre for Retail Research recently estimated that another 25,000 jobs could be at risk due to a business rate hike - which might also wipe 8,000 more shops off the high street.
Which high street stores have closed in 2018? Shop closures in full from Mothercare and Maplin to Toys R Us and Carpetright
Even furniture giant Ikea announced job cuts in the UK as part of a plan to address the "fast-changing retail environment".
But today's high street boom will be one of the busiest days of the year so far - with some analysts putting it as the sixth busiest.
A total of 45 per cent of all shopping visits happen during the busiest ten days of the year.
Christmas and New Year shopping 2018


RECOGNITION OF A HUMAN RIGHTS-BASED APPROACH WHICH RESPECTS INDIGENOUS PEOPLES' RIGHTS IN CLIMATE-CHANGE AGREEMENTS AND RELATED ACTIONS Parties shall ensure a human rights-based approach which respects Indigenous Peoples' rights and related safeguards in any future climate change programmes and actions including those that will be adopted in COP21 in Paris. Any agreement shall build and expand on the language contained in Cancun Climate Agreement that represents an initial step towards recognizing the rights of indigenous peoples reflected in the UN Declaration on the Rights of Indigenous Peoples - as reaffirmed by the69th session of the UN General Assembly HLPM/WCIP held in New York in September 2014 - and other relevant international human rights instruments and standards. RESPECT OF INDIGENOUS PEOPLES' RIGHTS TO LANDS, TERRITORIES AND RESOURCES Indigenous Peoples rights to lands, territories and resources must be respected in any climate related action and programme (including mitigation and adaptation actions) that will be agreed in Lima (such as those included in INDCs) and in the Paris agreement. Parties shall adopt criteria for reporting on national progress to ensure land and territorial titling, and for concrete measures to address drivers of deforestation and land degradation. Scientific data shows that the collective ownership and integral titling of land, territories and resources of indigenous peoples, as well as respect for customary use and management are the most effective ways of protecting fragile ecosystems (such as forests, mangroves and glaciers) and thereby contributing to adaptation and mitigation.
RECOGNITION OF, AND RESPECT FOR, INDIGENOUS TRADITIONAL KNOWLEDGE AND THE ROLE OF INDIGENOUS PEOPLES IN ADAPTATION AND MITIGATION The importance of Indigenous Peoples' livelihoods and knowledge in contributing to adaptation and mitigation has been re-affirmed recently by the (IPCC) in its assessment report (AR5), on Impacts, Adaptation, and Vulnerability. Furthermore, the HLPM/WCIP Conference that took place in September in New York reaffirmed that Indigenous Peoples' knowledge and strategies to sustain their environment shall be respected and taken into account and a coherent approach shall be adopted by the UN to achieve the ends of the UNDRIP. Parties shall therefore recognize and protect indigenous peoples' knowledge and cultural heritage, innovations, technologies, cosmovision, practices, cultural identity, traditional cultural expressions, and spiritual values, which contribute to a climate-friendly livelihood system and biodiversity conservation as well as acknowledge the role of indigenous peoples in adaptation and mitigation. Related application and implementation shall be made possible through adequate financial resources for its application and implementation should be made available. Non-carbon benefits shall be valued properly and shall be defined within a human rights framework which respects and recognizes the rights of Indigenous Peoples to lands, territories and natural resources. Parties shall recognize and support any indigenous proposals/initiatives on REDD+ that guarantee non-carbon benefits and non-market-based approaches. Parties in Lima shall agree to convene a workshop on the contribution of indigenous peoples' traditional knowledge to mitigation and adaptation. in the first half of 2015 RECOGNITION AND SUPPORT OF INDIGENOUS PEOPLES' COMMUNITY- BASED MONITORING AND INFORMATION SYSTEMS (CBMIS) Parties must ensure, through the provision of funding and capacity building, that Indigenous Peoples can develop and present their own parallel reports on REDD+ and other climate change-related activities. Community Based Monitoring Information Systems (CBMIS) shall be acknowledged, promoted and supported, including within the framework of MRV for mitigation and adaptation. MRV criteria shall include the extent of implementation of social and environmental safeguards, including human rights, equitable benefit-sharing, technology transfer and development, finance and REDD+.
The methodological guidance on non-carbon benefits and Safeguard Information Systems (SIS) must respect, recognize and promote the community-based participatory monitoring and information systems, including traditional knowledge, customary laws, forest management systems and practices of Indigenous Peoples. Among other things, SIS should include indicators on how the demand of Indigenous Peoples for land titling is being achieved, and also report the percentage of the public budget assigned to support the forest management of Indigenous Peoples. RESPECT INDIGENOUS PEOPLES' RIGHTS TO FULL AND EFFECTIVE PARTICIPATION IN ALL CLIMATE CHANGE ACTIONS AND UNFCCC INSTITUTIONS Parties shall recognize and ensure the full and effective participation of Indigenous Peoples - including Free Prior and Informed Consent (FPIC) in any climate change related actions and programmes. Indigenous Peoples should participate in all UNFCCC decision making bodies as well as COP negotiations, subsidiary bodies, Technical Expert Meetings (TEMs), financing mechanisms, and capacity building and technology-related bodies. The permanent presence of the Indigenous Pavilion in all following COPs should ensure a communications and advocacy platform to make visible indigenous proposals to tackle climate change. In consultation with Indigenous Peoples, the COP shall set up an Indigenous Peoples' Experts and knowledge-holders Advisory body elected by indigenous organizations and indigenous territorial governments with regional balance, which would act as a technical advisory body and a consultative resource that contributes to the design, implementation, monitoring and evaluation of all UNFCCC subsidiary bodies, activities, mechanisms and programmes especially with respect to Indigenous Peoples' related issues. ENSURE INDIGENOUS PEOPLES' DIRECT ACCESS TO FINANCE AND CAPACITY BUILDINGParties shall ensure direct access of Indigenous Peoples to finance through the establishment of a fund dedicated to address the priority needs decided by Indigenous Peoples in developing and developed countries. Funds shall be made available to support climate actions by Indigenous Peoples in adaptation and mitigation, and based on indigenous traditional knowledge, as well as activities such as land recognition and titling and CBMIS. Parties shall also agree to establish a dedicated fund mechanism for Indigenous Peoples' participation in climate policy-making processes. Finance shall be based on public funds and be additional to development cooperation aid and conditional on full respect and effective implementation of social, environmental, human and indigenous peoples rights safeguards. As far as the Green Climate Fund is concerned, the Standing Committee on Finance shall recognize the specific constituency of Indigenous Peoples and their active observer status, as well ensure direct access to financing.


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BOXER HYDRAULIC CYLINDER TILT RAM EXCHANGE.
The exchange boxer hydraulic cylinder tilt ram is fitted with a new chrome shaft and a full set of seals,these tilt rams are on a exchange bases.
Cheaper than buying a new cylinder and are a direct replacement.


First up we have the man they named Brazilian legend Zico after, Mel Sterland - who captained the Owls in the top flight through one of the most fondly-remembered eras in our club's history under Howard Wilkinson. Next in line is the man who lifted the trophy on that incredible May day in Cardiff in 2005 - Lee Bullen - and has the unique distinction of having played in every single position, including between the sticks, for the SWFC cause! Hirsty himself was clearly captain material of course - a leader of men who never left a pint behind on the battlefield! And finally we have the current skipper at S6, the redoubtable Rob Jones*, whose leadership and dominating performances alongside Danny Baath at the heart of the Owls defence has been a huge part of the successful first half of this season!
And if all of the above wasn't enough, the night will be hosted by a man who is a Hillsborough legend himself - not only for his goals but also for his unbiased and understated commentary on Wednesday games on the radio, John Pearson.
Held at Hillsborough on Wednesday February 1st (doors open 7pm for a 7:30 start), our Hirsty's Bar Captains Night is sure to be an absolutely fascinating and hilarious trip down memory lane, as well as a chance to get the thoughts of the man who we all believe will lead the Owls all the way to promotion.
Tickets are £9.95 for Wednesdayite members, £11.95 for non-members and includes a pie and pea supper. Simply use our form below to book your place at another cracking Hirsty's Bar!
If you are unable to pay by credit/debit card , you can reserve your ticket to pay by cash on Saturday 21st January, either at the Wednesdayite Car Park or in the Wednesdayite Lounge.
*Rob Jones subject to availability - he may be pulled by the club should it be necessary!


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Top 10 Tech IPOs of 2021
In no particular order, we take a look at 10 of the biggest technology company IPOs of 2021.
10. Coinbase
Coinbase was founded in America during 2012. The company provides a cryptocurrency exchange platform, which allows users to create their own portfolio, and invest on a regular basis. Brian Armstrong is the founder and CEO of Coinbase and the company has 1249 employees all of which work remotely.
Coinbase stock price was $250 and closed at $328.28.
9. Monday.com
Monday.com was founded in Israel in 2012 by Eran Zinman and Roy Mann, and the company first went public during June 2021. Monday offers a cloud based system which allows users to create and customize their own work management platform and software, and is used within our parent company BizClik Media.
Monday.com stock price was $155 a share and after the first day raised to $174
8. Confluent
Confluent was founded in California, United States during 2014 by Jay Kreps, Neha Narkhede and Jun Rao. The company provides an open source data streaming platform, which is used by bankers, retailers, and automotive creators to gather faster insights. The company first went public during June 2021.
Confluents stock price listed between $29-$33 per share and raised to $36 a share.
7. Freshworks
Freshworks was founded in 2010 in India, and is headquartered in California, United States. The company was founded by Girish Mathrubootham and Shan Krishnasamy, and provides a platform which builds and delivers software-as-a-service. The company was set up in order to make it easier and faster for businesses to deliver to their customers and employees. Freshworks also sponsored our Technology, AI and Cyber event during September.
Freshworks initial stock price was at $36 and went up to $43.50 in September.
6. Gitlab - Tech & Cyber (Sponsored US Air force)
Gitlab was founded during 2014 by Dmytro Zaporozhets and Sid Sijbrandij, the company is headquartered in San Francisco, United States. Gitlab is a software company, which develops software for the development lifecycle, they have over 30 million registered users. Gitlab sponsored the US Air Force in our Technology Magazine and Cyber Magazine.
Gitlabs stock was initially priced at $77 and after the first day went up to $104.
5. Qualtrics
Founded in 2002 by Ryan Smith, Scott M. Smith, Jared Smith and Stuart Orgill, Qualtrics is an American headquartered software company. Qualtrics provides a cloud-based platform which was created for experience management. The company featured in our Technology Magazine and they went public January 2021.
Qualtrics stock was first priced at $30 per share and closed $45.50 a share.
4. Sentinal One
Sentinel One is a cybersecurity startup, which was founded in Israel during 2013 by Tomer Weingarten and Almog Cohen. The company is now based in California, United States, and specializes in security with the use of machine learning. Sentinel One was started to prevent cyber attacks with the use of one platform.
Sentinel One stock price was expected to be at $32 a share, and closed at $42.50.
3. Darktrace
Based in the United Kingdom this cybersecurity company was founded in 2013 by Poppy Gustafsson. Darktrace provides a range of cybersecurity services, which use self learning AI. Darktrace technology detects abnormal behaviour and activity in real time to prevent cyber attacks. The company sponsored our Technology and Cyber Magazines. Darktrace first went public during April 2021.
Darktrace stock guide price was initially £2.50 and raised to £3.58 making the company worth $2.4 billion.
2. Informatica
Informatica has previously been featured in our Technology Magazine and our AI Magazine. The company was first founded back in 1993 by Gaurav Dhillion and Diaz Nesamoney, it is headquartered in California and Amit Walia is the CEO. Informatica specializes in software development, providing services such as cloud data management and data integration. The company went public for the second time during October.
Informatica stock opened at $29 per share making the company worth $7.9 billion.
1. Ui Path
Ui Path was founded in Romania during 2005 by Daniel Dines and Marius Trica, now headquartered in the United States, the company operates in around 25 different countries. This software company specializes in robotic process automation, and provides the world's first platform for hyperautomation. Ui Path has previously been featured in our Technology Magazine and AI Magazine. The company first went public during April 2021.
Ui Path stock guide price was $52-$54 and closed at $69 making the company worth $35.8 billion.
Top 10 Tech Unicorns of India
Top 10 Technologies For The Classroom


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Poem: Stephen S. Mills
6th Oct 2017	 In Poetry
Tags: Angels in America, Antarctica, cartography, climate change, Pluto, scars, surgery, Tony Kushner
by Stephen S. MIlls
"Then they went on to a program about holes in the ozone layer over Antarctica. Skin burns, birds go blind, icebergs melt. The world's coming to an end."
—Harper in Angels in America by Tony Kushner
Yesterday scientists announced the map of Antarctica
will have to be redrawn—a giant chunk of ice has fallen off—
a glacier now—no longer part of the continent. Adrift.
Like when Pluto wasn't a planet anymore because they changed
the definition of the word. And today my doctor showed me
pictures of my insides which he took during my hernia surgery.
There, he pointed at the ribbons of red, is the hole. Now my body
has mesh inside it to prevent future problems. Yes, my body
has been redrawn—cut open—put back together again. Changed.
I must remember it differently: three small marks across my belly
that won't scar, the doctor says, if I follow his directions,
which include no sunlight for a year. His Russian accent hangs
in the air: No, sunlight. I don't tell him that I prefer fall and winter—
leaves and snow and layers that one must remove as they drift
through the city: in and out of doors. But it's summer now.
The middle of it. And Antarctica is broken and my body
has three puncture wounds and my dog is sick and my husband
is away on a train with his father. He sends a link where I can find
his location: a dot moving across a map, which is comforting
until I remember maps can be redrawn.
Stephen S. Mills is the author of the Lambda Award–winning book He Do the Gay Man in Different Voices (Sibling Rivalry Press, 2012) and A History of the Unmarried (Sibling Rivalry Press, 2014). He earned his MFA from Florida State University. His work has appeared in The Antioch Review, PANK, The New York Quarterly, The Los Angeles Review, Knockout, The Rumpus, and others. He is also the winner of the 2008 Gival Press Oscar Wilde Poetry Award and the 2014 Christopher Hewitt Award for Fiction. His third poetry collection, Not Everything Thrown Starts a Revolution, is forthcoming in 2018. He lives in New York City. Website: http://www.stephensmills.com/.
MISFIT DOC: How Lowell Discovered Pluto in Japan and Other Errors
16th Oct 2018	 / Andrew Reiff / Misfit Docs
Queen Mob's Christmas Limericks
21st Dec 2017	 / The Queen / Poetry
All the Death in the World Lives Inside You
18th Oct 2016	 / Michael Seymour Blake / Essays
Review: The Limits, by Alice Miller
17th Mar 2015	 / Erik Kennedy / Essays, Reviews


Muncie is getting increased security at its city court.
The Star Press reported City Council members voted Monday to earmark funds for an X-ray scanner, walk-through scanner and a security wand for the court. When in session, city court in Muncie takes place in the auditorium where City Council also meets.
The total cost of the equipment is nearly $37,000. The police department and city court will be responsible for staffing the security checkpoint.
City Court Judge Amanda Dunnuck said the security equipment represents money well spent. She said there have been two recent incidents where court staff felt threatened.


Welsh is a member of the Brythonic branch of Celtic spoken natively in Wales, in England by some along the Welsh border and in the Welsh immigrant colony in the Chubut Valley in Argentine Patagonia. There are speakers of Welsh throughout the world, most notably in the rest of Great Britain, the United States, Canada, Australia and New Zealand.
The most recent census figures (2001) presented in "Main Statistics about Welsh" by the Welsh Language Board, indicate 582,400 (20.8% of the population of Wales in households or communal establishments) were able to speak Welsh and 457,946 (16.3%) can speak, read and write it. This compares with 508,100 (18.7%) for 1991. Increasing use of the English language had led to a decline in the numbers of Welsh speakers. Since the introduction of the Welsh Language Act 1993, giving Welsh equal status with English in the public sector in Wales, this has been slowed. The results of the "2004 Welsh Language Use Survey" indicate that there are 611,000 Welsh speakers in Wales (21.7% of the population living in households, a lower figure of 19.7% is given in the same paper), 62% claim to speak Welsh daily, and 88% of those fluent in the language speak it daily.
A greeting in Welsh is one of 55 other languages included on the Voyager Golden Record chosen to be representative of Earth in NASA's Voyager program launched in 1977. The greetings are unique to each language, with the Welsh greeting being "Iechyd da i chwi nawr ac yn oes oesoedd" which translates into English as "Good health to you now and forever".
See Welsh English, sometimes known as "Wenglish", for the English language as spoken in Wales. Officially, the English and Welsh languages have equal status in Wales.
Trust in your translation provider is the key to receiving the quality translation you are looking for. At WorldAccess we pride ourselves on delivering your Welsh translation project that is backed up with a guarantee.
Your Welsh translation will only be done by in-country translators with proven experience in the subject of your original document. A Project Manager, who is also an experienced linguist, will be dedicated to your translation project.
We'll provide your Welsh translated document in exactly the same format as your original unless specified different. This means you'll have an accurate Welsh translation you can use straight away.
Layout designs - Text typically expands or contracts when translating one language to another. English to Welsh translations and Welsh to English translations, will contract or expand depending on the subject matter.
Which Welsh do you need for your translation?
Getting the Welsh translation of your documents right can be very tricky. Clearly there's only one Welsh language but as in most countries different sections of the population will have different ways of saying things. Your Account Manager will discuss the target market of your document with you. Clearly if your Welsh translation is aimed at teenagers it will need to use their phrases and maybe even slang. Missing these small issues can be the difference between a successful translation and a bad one.
With a large network of in-country, bilingual Welsh translator, WorldAccess Translations can respond quickly and effectively to your Welsh language translation needs. Our translation teams are professional linguists performing translation from English to Welsh and Welsh to English for a range of documents in various industries.
We work within documented quality procedures and will adopt additional quality controls in order to align with client-side process. Each Welsh translator is selected based on their experience and special areas of expertise.


text:
Boyce man already in jail now facing sex charges
Melissa Gregory
mgregory@thetowntalk.com, (318) 792-1807
A Boyce man is facing more sex-related charges after being charged last year with two counts of aggravated incest, according to the Rapides Parish Sheriff's Office.
John Wayne Stanley, 40, of the 3800 block of La. Highway 121, had been arrested after an investigation into allegations in February 2014. But detectives were contacted again on Aug. 21 when a complainant alleged that "Stanley may have involved other children in inappropriate sexual behavior," reads the release.
Detectives began investigating with the help of the Rapides Children's Advocacy Center, eventually getting enough evidence to have warrants issued for Stanley's arrest. Stanley has been in the Rapides Parish Detention Center since June when he was sentenced to six months in jail after pleading guilty in April to violating a protective order, according to Rapides Parish Clerk of Court records.
Stanley was charged with three counts of aggravated battery, false imprisonment, aggravated rape and aggravated crimes against nature. Bond on those charges was set at $600,250.


text:
Q: Database content not retrieved in the exported SWF and published HTML I have this problem that when i am running my project in Flash cs6 using ctrl+enter, the project is ok, the flash player is retrieving the files from mysql database. but when i run the independent swf file outside, there is no retrieval happening. the text box that suppose to be showing the retrieved data is empty. how can i fix this?

A: Make sure you are running the published html from an actual page in the browser and not from the local file system.
Just make sure that the URL doesn't start with file:///
You must be having a security sandbox error, but you probably don't have the Debugger version of the Flash Player, so it's not telling you anything.
Just go to http://www.adobe.com/support/flashplayer/downloads.html and choose the proper one for your operating system and browser.
If you STILL want to run the files from your local file system, you can have a look at Flash Player's Global Configuration, to give access to the files/directories you want. Just right click on your swf file in the browser, and when the Menu opens, select Global Configuration.
The reason it is working when running inside Flash CS6 is that the player has less security restrictions in there.
Let me know if you were able to solve your problem.

redpajama_set_name: RedPajamaStackExchange


text:
Ankalalobe is a town and commune () in Madagascar. It belongs to the district of Belo sur Tsiribihina, which is a part of Menabe Region. The population of the commune was estimated to be approximately 7,000 in 2001 commune census.

Primary and junior level secondary education are available in town. The majority 75% of the population of the commune are farmers, while an additional 5% receives their livelihood from raising livestock. The most important crop is rice, while other important products are maize and cassava.  Services provide employment for 5% of the population. Additionally fishing employs 15% of the population.

References and notes

Populated places in Menabe


text:
L'éruption du piton de la Fournaise en  s'est déroulée dans et en dehors de l'Enclos Fouqué du piton de la Fournaise, volcan actif de l'île de La Réunion, du 24 mars au . Cette éruption volcanique est marquée par une coulée de lave qui s'avance dans le village de Piton Sainte-Rose en détruisant plusieurs bâtiments avant de se jeter dans l'océan Indien.

Contexte
Le piton de la Fournaise connait une accalmie de cinq mois avant que se déclenche l'éruption du 24 mars au . C'est la première éruption hors Enclos du  et elle sera suivie par une deuxième en 1986 et une troisième en 1998.

Déroulement

L'éruption volcanique débute le  par l'ouverture de fissures volcaniques dans l'Enclos Fouqué, juste au-dessus de la plaine des Osmondes et sous le cône principal. Des fontaines de lave actives pendant quelques heures donnent naissance à des coulées de lave qui progressent dans la plaine des Osmondes et dans les Grandes Pentes.

Début avril, le 5 ou les 7 et 8, une série de fissures volcaniques s'ouvrent cette fois-ci en dehors de l'Enclos, sur le flanc Nord-Est du piton de la Fournaise, sur les hauteurs de la commune de Sainte-Rose. Ces fissures donnent naissance à deux coulées de lave ʻaʻā portées à une température d'environ . L'une se dirige plein Est le long du rempart de Bois Blanc vers le village de Bois-Blanc mais s'arrête avant de l'atteindre. L'autre progresse vers le Nord-Est en direction du village de Piton Sainte-Rose qu'elle atteint le 9 avril avant de se jeter dans l'océan Indien tard dans la soirée, le 10 avril à  heure locale. Lors de ce premier passage, une partie du village est détruit. Le 13 avril, une nouvelle incursion de la lave dans le village détruit d'autres bâtiments. C'est lors de cet épisode que la lave entoure la gendarmerie, traverse la route nationale 2 et endommage à partir de  l'église du village, Notre-Dame-des-Laves, en l'entourant et brûlant son portail mais en n'y pénétrant quasiment pas. La lave continue sa progression jusqu'à l'océan qu'elle atteint vers .

L'éruption se termine 15 avril par le tarissement des fontaines de lave des fissures volcaniques.

Conséquences
L'évacuation préventive du village face à la progression de la lave fait qu'aucune victime n'est à déplorer. Cependant, les dégâts matériels sont lourds car plusieurs bâtiments, comprenant 33 habitations et la gendarmerie, sont détruits tandis que d'autres sont endommagés telle l'église Notre-Dame-des-Laves. La route nationale 2 sera aussi coupée par la lave dans le village de Piton Sainte-Rose. De plus, la lave recouvre 290 hectares de terres cultivées.

Cette éruption a décidé les autorités et les scientifiques à créer l'observatoire volcanologique du Piton de la Fournaise ouvert en 1979.

Références

Articles connexes
 Histoire éruptive du piton de la Fournaise
 Éruption du piton de la Fournaise en 1986
 Éruption du piton de la Fournaise en 1998

Piton de la Fournaise 1977 03
Piton de la Fournaise 1977 03
1977 03 Piton de la Fournaise
Piton de la Fournaise 1977
Catastrophe à La Réunion
Enclos Fouqué
Histoire géologique de La Réunion
Mars 1977
Avril 1977
1977 en France
Années 1970 à La Réunion
Histoire de Sainte-Rose (La Réunion)
Catastrophe naturelle en 1977


Five unregistered brokers and their companies are now facing US Securities and Exchange Commission charges accusing them of selling Woodbridge securities to investors even though they were not registered as broker-dealers and therefore were not allowed to sell these securities. The defendants allegedly made millions of dollars from the Woodbridge securities sales.
The unregistered brokers and their companies are Barry and Ferne Kornfeld and Fek Enterprises, Andrew G. Costa and Costa Financial Insurance Services Corp., Albert D. Klager and Atlantic Insurance & Financial Services Inc., and Lynette M. Robbins and Knowles Systems, Inc. They allegedly sold over $243M of Woodbridge unregistered securities to over 1600 retail investors.
According to the regulator's complaints, the unregistered brokers and the companies marketed Woodbridge Group of Companies, LLC as an investment that was "safe and secure." Woodbridge, however, declared bankruptcy last December. The moment Woodbridge filed for bankruptcy protection, investors stopped receiving the interest they were due each month and they still haven't received a return on their principal.
The SEC filed charges last year, accusing Woodbridge, owner Robert H. Shapiro, and a number of unregistered investment companies under the umbrella Woodbridge Group of Companies of running a $1.2B Ponzi scam that bilked over 8,000 investors, many of them older investors. At least 2600 of the investors that were defrauded collectively used almost $400K that came from their IRAs. The Woodbridge Group of Cos. LLC settled with the regulator in May.
In the SEC's complaint against the unregistered brokers, the Kornfelds are accused of pursuing investors at a "conservative retirement and income planning class" that they taught at a university in Florida, as well as at other seminars. Klager, meantime, touted Woodbridge securities as an investment through ads he placed in newspapers. Robbins solicited investors online and through TV and the radio, while Costa marketed Woodbridge investments on a radio program that he hosted.
Now, the regulator is pursuing four of the unregistered brokers and their companies for the restoration of alleged ill-gotten gains plus interest. Robbins and her Knowles Systems already have settled the SEC's charges against them. She will pay a $100K penalty and serve penny stock and industry bars.
She and her company will give back over $1M in alleged ill-gotten gains with interest. However, they are not denying or admitting to the SEC's charges. Of the $243M that the five unregistered brokers are accused of selling in Woodbridge securities, Robbins and Knowles Systems raised about $147M from over 540 retail investors.
Barry Kornfeld, meantime, is also accused of violating a previous SEC order that prohibits him from serving in a broker capacity or associating with other brokers.
If you are a Woodbridge investor that has lost money from your investment, you may have grounds for broker fraud case. Our Woodbridge investor fraud lawyers at Shepherd Smith Edwards and Kantas have been speaking with investors that suffered such losses.
Many Woodbridge investors were older investors who used their retirement funds to invest in theses securities. Our skilled retirement losses attorneys are dedicated to helping older investors and their families in recouping their investor fraud losses. Contact us today for your free, no obligation case evaluation.


C l e a r Y o u r S p a c e .
C l e a r Y o u r M i n d .
Welcome to C L E A R Y O U R S P A C E .
 Metropolitan area one space at a time.
Spaces can stimulate us with their beauty, motivate us with their efficiency, or calm us with their color. But if you are in the midst of chaos — if your belongings are multiplying and holding you captive — how to begin can be daunting.
Our philosophy is simple: Clear your space. Clear your mind.
We all have stuff. Who doesn't? But it's what you do with it that matters.
spill into other areas of your life and prevents you from being your best self.
Let's make a plan that works for you and your family's lifestyle.
At Clear Your Space Inc., we support, encourage, and inspire.
and take control of your stuff and consequently your life.


text:
package org.wso2.carbon.andes.ui.client;

import org.apache.commons.lang.StringEscapeUtils;
import org.apache.commons.logging.Log;
import org.apache.commons.logging.LogFactory;
import org.wso2.andes.kernel.AndesException;
import org.wso2.carbon.CarbonConstants;
import org.wso2.carbon.andes.ui.UIUtils;

import javax.jms.*;
import javax.naming.Context;
import javax.naming.InitialContext;
import javax.naming.NamingException;
import javax.xml.stream.XMLStreamException;
import java.io.FileNotFoundException;
import java.util.Enumeration;
import java.util.Properties;

/**
 * The client class which is used to create a QueueConnection in order to browse the content of a selected queue.
 */
public class QueueBrowserClient {

    private static final Log log = LogFactory.getLog(QueueBrowserClient.class);

    public static final String QPID_ICF = "org.wso2.andes.jndi.PropertiesFileInitialContextFactory";
    private static final String CF_NAME_PREFIX = "connectionfactory.";
    private static final String QUEUE_NAME_PREFIX = "queue.";
    private static final String CF_NAME = "qpidConnectionfactory";

    private String nameOfQueue;
    private Properties properties;
    private QueueConnection queueConnection;
    private QueueSession queueSession;
    private QueueBrowser queueBrowser;

    /***
     * Constructor - create a new browser instance for the given queue as given user.
     * @param nameOfQueue name of queue
     * @param userName User's username as per user store
     * @param accessKey as generated by andes authentication service for the user.
     * @throws FileNotFoundException
     * @throws XMLStreamException
     * @throws AndesException
     */
    public QueueBrowserClient(String nameOfQueue, String userName, String accessKey) throws FileNotFoundException,
            XMLStreamException, AndesException {
        this.nameOfQueue = nameOfQueue;
        this.properties = new Properties();
        properties.put(Context.INITIAL_CONTEXT_FACTORY, QPID_ICF);
        properties.put(CF_NAME_PREFIX + CF_NAME, UIUtils.getTCPConnectionURL(userName, accessKey));
        properties.put(QUEUE_NAME_PREFIX + nameOfQueue, nameOfQueue);
        properties.put(CarbonConstants.REQUEST_BASE_CONTEXT, "true");

    }

    /**
     * Return a lazy-loading iterator (java.util.Enumeration) of the messages of the given queue.
     * @return java.util.Enumeration
     */
    public Enumeration browseQueue() {

        Enumeration queueContentsEnu = null;
        try {
            InitialContext ctx = new InitialContext(properties);
            QueueConnectionFactory connFactory = (QueueConnectionFactory) ctx.lookup(CF_NAME);
            queueConnection = connFactory.createQueueConnection();
            Queue queue = (Queue) ctx.lookup(nameOfQueue);
            queueSession = queueConnection.createQueueSession(false, Session.AUTO_ACKNOWLEDGE);
            queueBrowser = queueSession.createBrowser(queue);
            queueConnection.start();

            queueContentsEnu = queueBrowser.getEnumeration();

        } catch (NamingException e) {
            log.error("Error browsing queue.", e);
        } catch (JMSException e) {
            log.error("Error browsing queue.", e);
        }
        return queueContentsEnu;
    }

    /**
     * Close browser instance on this queue of this user.
     * @throws JMSException
     */
    public void closeBrowser() throws JMSException {
        queueConnection.close();
        queueSession.close();
        queueBrowser.close();
    }

    /**
     * Get message details of the input javax.jms.Message object.
     * @param queueMessage javax.jms.Message (ideally fetched through the Queue Browser Enumeration)
     * @return String representation of the message
     * @throws JMSException
     */
    public String getMsgProperties(Message queueMessage) throws JMSException {

        Enumeration propertiesEnu = queueMessage.getPropertyNames();
        StringBuilder sb = new StringBuilder("");
        if (propertiesEnu != null) {
            while (propertiesEnu.hasMoreElements()) {
                String propName = (String) propertiesEnu.nextElement();
                sb.append(propName).append(" = ").append(queueMessage.getStringProperty(propName));
                sb.append(", ");
            }
        }

        return sb.toString();
    }

    /**
     * Determines the type of the JMS message
     *
     * @param queueMessage - input message
     * @return type of the message as a string
     */
    public String getMsgContentType(Message queueMessage) {

        String contentType = "";
        if (queueMessage instanceof TextMessage) {
            contentType = "Text";
        } else if (queueMessage instanceof ObjectMessage) {
            contentType = "Object";
        } else if (queueMessage instanceof MapMessage) {
            contentType = "Map";
        } else if (queueMessage instanceof StreamMessage) {
            contentType = "Stream";
        } else if (queueMessage instanceof BytesMessage) {
            contentType = "Byte";
        }

        return contentType;
    }

    /**
     * A stream message can have java primitives plus objects, as its content. This message it used to retrieve the
     *
     * @param queueMessage - input message
     * @param sb           - a string builder to build the whole message content
     * @return - complete message content inside the stream message
     * @throws JMSException
     */
    private String getContentFromStreamMessage(StreamMessage queueMessage, StringBuilder sb) throws JMSException {

        boolean eofReached = false;

        while (!eofReached) {

            try {
                Object obj = queueMessage.readObject();
                // obj could be null if the wire type is AbstractBytesTypedMessage.NULL_STRING_TYPE
                if (null != obj) {
                    sb.append(obj.toString()).append(", ");
                }
            } catch (MessageEOFException ex) {
                eofReached = true;
            }

        }

        return StringEscapeUtils.escapeHtml(sb.toString());
    }

}

redpajama_set_name: RedPajamaGithub


1. Suspension or Termination by SJHS. St. Joseph's Health System, Group Purchasing Organization ("SJHS"), may at its sole discretion terminate, change, suspend or limit any aspect of this website ("Site"), including access to and availability of any features or content at any time without notice. SJHS reserves the right to modify these Terms and Conditions from time to time, for any reason, with or without notice. If you do not agree with any or all of the following Terms and Conditions, you are prohibited from using this Site.
2. Ownership. As between you and SJHS, SJHS and its licensors own all of the rights to the content of this Site, including without limitation all intellectual property rights.
3. Limited Use. You shall only use the Site for personal use and not for any commercial purposes. The Site may not be otherwise used without SJHS's prior written consent. You agree not to copy, distribute, sell, modify, decompile, reverse engineer, disassemble or create derivative works from the Site.
4. Links. This Site may contain links to other websites as convenience and do not constitute an endorsement, sponsorship or recommendation by SJHS.
5. Disclaimers. THIS SITE AND ITS CONTENT ARE PROVIDED ON AN "AS IS" AND "AS AVAILABLE" BASIS. YOU EXPRESSLY AGREE THAT USE OF THIS SITE AND ITS CONTENT ARE AT YOUR SOLE RISK. YOU UNDERSTAND AND AGREE THAT YOU WILL BE SOLELY RESPONSIBLE FOR ANY DAMAGE TO YOUR BUSINESS, COMPUTER SYSTEM OR LOSS OF DATA THAT RESULTS FROM THE USE OF THE SITE.
TO THE FULLEST EXTENT PERMISSIBLE PURSUANT TO APPLICABLE LAW, SJHS AND ITS AFFILIATES DISCLAIM ALL WARRANTIES AND CONDITIONS OF ANY KIND, WHETHER EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION ANY WARRANTY OR CONDITION OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE OR NON-INFRINGEMENT. SJHS DOES NOT MAKE ANY WARRANTY AS TO THE ACCURACY, COMPLETENESS OR RELIABILITY OF THE SITE; THAT THE SITE OR ITS CONTENT WILL MEET YOUR REQUIREMENTS, OR BE UNINTERRUPTED, TIMELY, SECURE, OR ERROR FREE; OR THAT DEFECTS, IF ANY, WILL BE CORRECTED. SJHS ASSUMES NO RESPONSIBILITY FOR ANY DAMAGES SUFFERED BY A USER, INCLUDING, BUT NOT LIMITED TO, LOSS OF DATA, ERRORS, NETWORK OR SYSTEM OUTAGES, FILE CORRUPTION, OR SERVICE INTERRUPTIONS CAUSED BY SJHS, ITS AFFILIATES, ITS LICENSORS, OR A USER'S OWN ERRORS AND/OR OMISSIONS.
6. Limitation of Liability. UNDER NO CIRCUMSTANCES SHALL SJHS OR ITS PARENTS, SUBSIDIARIES, AFFILIATES, OFFICERS, DIRECTORS, EMPLOYEES, AGENTS, OR SUPPLIERS BE LIABLE FOR ANY DIRECT DAMGES OR INDIRECT DAMAGES INCLUDING: INCIDENTAL, SPECIAL OR CONSEQUENTIAL DAMAGES ARISING FROM OR IN CONNECTION WITH THIS SITE, INCLUDING BUT NOT LIMITED TO, DAMAGES FOR LOSS OF PROFITS, USE, DATA OR OTHER INTANGIBLES, EVEN IF SJHS HAS BEEN ADVISED OF THE POSSIBILITY OF SUCH DAMAGES. THE PARTIES ACKNOWLEDGE THAT THIS IS A REASONABLE ALLOCATION OF RISK.


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