▶ Do I need to complete all of the days in order?
Preferably because the days build on the previous leaning. But we recognize that life happens and so once you have completed the mandatory day we can build in flexibility to attend the days out of order.
▶ Can I start the programme before deciding on accreditation?
Yes. Although you do need to decide before the end of the programme.
▶ How will self awareness help me in my role as a manager?
Research distills with unprecedented precision which quality demonstrates the ingredients for excellence leadership and management. The Research confirms what we at LTI believe that self-awareness is the key to being a more effective manager. Whether we are aware of it or not as a manager, leader or co-worker we are being judged by the invisible force called self-awareness, we are no longer assessed by how smart we are, or by our training and expertise. Organisations take for granted that you have the intellectual ability and technical know-how to do your jobs and instead are increasingly focusing on personal qualities, such as initiative and empathy, adaptability and persuasiveness, all of which begin with self-awareness. Self-awareness is no passing fad, the data that argues for taking it seriously are based on studies of tens of thousands of working people, in callings of every kind.
▶ What if I miss any of the days?
We run our programmes regularly so if you have a problem attending a day we will work with you to reschedule. If you miss a session on an In-House programme we will arrange a one to one coaching session to catch you up.
▶ Can I speak to someone before I decide?
▶ What makes you experts in this field?
We believe that expertise comes with time, practice and passion and is less to do with formal qualifications. However we recognize that we exist in a world that values qualifications as a measure of expertise. Therefore all our development team are qualified to Masters Level and each has a professional personal development qualification, and are either qualified coaches or NLP practitioners. We all invest heavily in our continuing professional development as you would expect and are constantly seeking out the latest thinking from cutting edge thought leaders.
▶ Are any of your programmes accredited?
All of our programmes have some form of accreditation, which range from the professional to the academic. Accreditation is a personal aspiration and is therefore optional in all cases. We recommend you talk to us about your needs with regard to accreditation so that we can guide you through the qualification mine field!
▶ Will I get any feedback?
During our programs you will be extended the option of getting feedback. This will be linked to your outcome for the programme.
▶ What support will I get throughout and following the development programmes?
You will be fully supported before, after and throughout the whole programme by our development practitioners, we want you to see us as a partner on your development journey.
▶ Do I need to manage a team to attend your development programmes?
No!! Self-awareness is the responsibility of everyone in an organization. We are not interested in your role, status or position, just in your desire to be more and bring more of who you are.
▶ I don't have a lot of spare time in work can I implement my learning immediately?
Most of the learning can be implemented the next day without additional reading or studying. What is great about our learning is that you do not have to invest lots of time in between the modules. (Unless you want to) Self-awareness is an ongoing generative process that continues to expand possibilities even after the learning has finished. We often have feedback telling us that light bulb moments are still happening years after the programme has ended.
▶ I'm not very outgoing, do I need to speak in front of the group?
We passionately believe in challenge through choice. The choice is always yours as to how much you want to stretch out of your comfort zone.
▶ I have been on many training programmes before, what's so different about this?
This is not training! We have never trained anyone to do anything, except maybe our company dog to 'sit' and 'fetch.' This is different to other programmes because it starts and ends with you, the person the human being. Most training starts with what you do. The human doing. It concentrates on how you behave and develops strategies to behave differently. This starts with who you are. The human being. This programme concentrates on who you are, what you stand for, what you care about, it begins with self-awareness and then translates that awareness to how you will be. This approach means that what you are learning is coming from the inside and is YOURS. It is not an approach that is being smeared on in the hope that it will stick. What you discover on our programmes is the real you and therefore the resulting changes in behavior are sustainable and authentic!
▶ How do I know the development programme will work?
We support you before, during and after the development programme to ensure you get the best from it. The biggest part of knowing that it will work is knowing what you want to get out of it. Those who come with clear outcomes get the most out of it. But we will help you get clear about what you want, we are good at it!
▶ Do I have to have a certain level of experience to attend?
No. Our courses provide all the information you need and our trainers are experts in working with groups of different experience levels. You're in safe hands with us.
▶ How will I prepare for the training?
We ensure all attendees of our courses arrive fully prepared and relaxed. You will receive details of how to prepare for the training prior to the course, but the main thing we ask for is to keep your mind open.
▶ Do you have payment plans?
Yes we do. We want investing in yourself to be as accessible as possible and we will do our best to help you, whatever your circumstances.


In addition to a crown, the queen was the recipient of slander and condemnation. So how was the first Israeli beauty queen, "the typical example of Hebrew beauty," selected?
In addition to a crown (and a ceramic vase), the queen was the recipient of slander and condemnation. So how was the first Israeli beauty queen, "the typical example of Hebrew beauty," selected?
Thus was born the first-ever beauty pageant in the Land of Israel! Each entrant was required to present 50 signatures to submit her candidacy. The attendees of the Purim ball would ultimately be the ones to vote for and elect the first Queen Esther of the new Hebrew nation. The contest was further legitimized by a charitable initiative for the good of the homeland. Half of all of the proceeds were to go to the Jewish National Fund. Who could ask for more?
The first competition was a great success and became part of the Purim tradition for several years after. Each year, a new queen was chosen from a different community – there was a Bukharan Queen Esther and a Yemeni Queen Esther. Agadati hoped to connect the Jewish tradition of Purim and the megillah with the burgeoning new Hebrew culture – a beauty queen of the Hebrew Yishuv. On the surface it was a perfect idea.
So who was the winner of this first Queen Esther pageant? The title went to a woman named Lyla Tchertkov, who did not even officially register for the competition! She came to the ball as a guest, but the audience immediately fell in love with her, and chose Lyla as their very first Queen Esther.
Of course, not everyone fell in love with the idea of a beauty pageant. This was, after all, a Jewish competition, and as they say: "Ask two Jews, get three opinions." Angry letters were sent to newspapers and defamatory posters were hung in public spaces. Some of the objections were religious, from those who saw the competition as an indecent, secular practice imported from foreign countries. Other protests came from intellectuals who saw the competition as no less than an attack on the morals of Hebrew society.
But the pressure worked and the competition was finally banned in 1930. This led to a response from none other than Queen Esther herself, who issued her own poster, in which she defended the competition that bore her name. "I am ashamed and embarrassed, my people, for I have paid a heavy price. Must I, once again, take up my walking cane and wander off? Will this be the reward for all the good that I have done for my people? No, no I have not accepted this as my fate. For I have loved you so much, and I will receive my suffering with love!"
To read more about the National Library of Israel, click here.


text:
Q: Interop Excel HighlightChangesOptions not working I'm trying to open an Excel sheet and switch on tracking for changes, then save it.  That way the user can open the Excel file and any edits are tracked.
// Create Excel container
Microsoft.Office.Interop.Excel.Application myExcel = new Microsoft.Office.Interop.Excel.Application();
// Turn off alerts
myExcel.DisplayAlerts = false; Microsoft.Office.Interop.Excel.Workbooks myWorkbooks = myExcel.Workbooks;
// Open and Save as shared
Microsoft.Office.Interop.Excel.Workbook myWorkbook = myWorkbooks.Open(pathANDfileName);
myWorkbook.SaveAs(Filename: pathANDfileName, AccessMode: Microsoft.Office.Interop.Excel.XlSaveAsAccessMode.xlShared );
myWorkbook.Close(Microsoft.Office.Interop.Excel.XlSaveAction.xlSaveChanges, pathANDfileName, false);
// Re open as shared and switch on tracking
myWorkbook = myWorkbooks.Open(pathANDfileName);
myWorkbook.HighlightChangesOnScreen = true;
myWorkbook.HighlightChangesOptions(
    When: Microsoft.Office.Interop.Excel.XlHighlightChangesTime.xlAllChanges,
    Who: (object)"Everyone",
    Where: Type.Missing);
myWorkbook.Close(Microsoft.Office.Interop.Excel.XlSaveAction.xlSaveChanges, pathANDfileName, false);
// Clean up
myWorkbook = null;
myWorkbooks = null;
myExcel = null;

But it's not switching on tracking properly.  "When" is set to "Since I Last Reviewed" instead of "All".  Who is not set at all.

Above is the results when I open the Excel sheet.
What am I doing wrong?
Thanks,
Jim

redpajama_set_name: RedPajamaStackExchange


text:
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Checklist for schools before they visit the Museum Accommodation Near the Prado Museum This area is a good location as a base for your stay in Madrid, since it is right alongside the top three museums and within
Museum docent is a title given in the United States of America to persons who serve as guides and educators for the institutions they with the terms "guide", Have the players gather in a large room, called the "Museum." One person, and the person who is "it" comes back and pretends to be a museum guide.
Museum docent is a title given in the United States of America to persons who serve as guides and educators for the institutions they serve, usually on a voluntary basis. Old Parliament House is home to the Museum of Australian Democracy. A national icon, place of great beauty, magnificent design and historical significance, and
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text:
Master's Theses (Plan A and Professional Engineering Design Projects)
Removing Redundancies of Fast Fourier Transform Computations
Lao, Yingjie (2015)
Lao_umn_0130M_16301.pdf (3.024Mb application/pdf)
Lao, Yingjie
The Fast Fourier Transform (FFT) is widely used in various digital signal processing (DSP) applications. In this thesis, we are exploring this problem from a fundamental arithmetic stance: maintain the degree of freedom at all stages to be the minimum by completely eliminating arithmetic redundancies. The proposed approach is canonic with respect to the number of signals (i.e., data-canonic) at the each stage. First, we present novel decimation-in-time (DIT) and decimation-in-frequency (DIF) structures for computing RFFT that are canonic with respect to the number signal values computed at each FFT stage. In the proposed structure, in an N-point RFFT, exactly N signal values are computed at the output of each FFT stage and at the output. One of our contribution is in showing that the twiddle factors can be transformed to reduce the computational complexity. Next, we present a novel algorithm to compute real-valued fast Fourier transform (RFFT) that is canonic with respect to the number of signal values. A signal value can correspond to a purely real or purely imaginary value, while a complex signal consists of 2 signal values. In order to reduce the redundant samples, a sample removal lemma, and two types of twiddle factor transformations are proposed: pushing and modulation. We consider 4 different cases for an N = P x Q point canonic RFFT: 1) P is odd, Q is odd; 2) P is odd, Q is even; 3) P is even, Q is odd; and 4) P is even, Q is even. No twiddle factor transformation is required when P is odd. It is shown that the number of twiddle factors can be reduced by performing modulation transformation when P is even and Q is odd, while 2 real twiddle factor operations are pushed to 1 complex twiddle factor operation when P and Q are both even. Canonic RFFT for any composite length can be computed by applying the proposed algorithm recursively. The major advantage of the canonic RFFTs is that they require the least butterfly operations and only involve real datapath when mapped to architectures. Furthermore, we consider the FFT computation whose inputs are not only real but also even/odd symmetric. Novel algorithms for generating the flow-graphs of canonic RFFTs with even/odd symmetric signals are proposed. It is shown that by performing the proposed algorithms, the resulted canonic structure will have N/2 + 1 signal values at each stage for an N-point RFFT with even symmetric signals (REFFT), or N/2 - 1 signal values at each stage for an N-point RFFT with odd symmetric signals (ROFFT). In order to remove butterfly operations, twiddle factor operation may also be needed to pull the twiddle factors to previous stages. We also discuss the design of canonic REFFT for any composite length. Performances of the canonic REFFT/ROFFT are also discussed. It is shown that the flow-graph of canonic REFFT/ROFFT has less number of interconnections, less butterfly operations, and less twiddle factor operations, compared to prior works. Finally, we present a novel scalable architecture for in-place FFT/IFFT computation for real-valued signals. The proposed computation is based on a modified radix-2 algorithm, which removes the redundant operations from the flow-graph. A new processing element is proposed using two radix-2 butterflies which can process four inputs in parallel. A novel conflict-free memory addressing scheme is proposed to ensure the continuous operation of the FFT processor. Furthermore, the addressing scheme is extended to support multiple parallel processing elements (PEs). The proposed real-valued FFT processor simultaneously requires fewer computation cycles and lower hardware cost compared to prior work. For example, the proposed design with 2 PEs reduces the computation cycles by a factor of 2 for a 256-point RFFT compared to a prior work, while maintaining a lower hardware complexity. The number of computation cycles is reduced proportionately with increase in the number of PEs.
Data-Canonic
Fast Fourier Transform
Real-Valued FFT
Twiddle Factor Transformation
VLSI DSP
Master's Theses (Plan A and Professional Engineering Design Projects) [3734]
University of Minnesota M.S.E.E. thesis. July 2015. Major: Electrical Engineering. Advisor: Keshab Parhi. 1 computer file (PDF); xi, 99 pages.
Lao, Yingjie. (2015). Removing Redundancies of Fast Fourier Transform Computations. Retrieved from the University of Minnesota Digital Conservancy, http://hdl.handle.net/11299/174799.


Dr. Dennis O'Hara and Fr. Steve Dunn, C.P. facilitated an Open Forum on Pope Francis' new encyclical Laudato Si' on June 30, 2015 at our parish. Close to three hundred people attended.
Many from different parishes and religious congregations all across Toronto joined us to celebrate the encyclical, to draw and to share insights from it. It was a Spirit-filled event.
We thank Paul Royes, one of our parishioners, for making the video available.
This Events entry was posted on Wednesday, July 22nd, 2015.


text:
Q: Android ImageReader get NV21 format? I do not have a background in imaging or graphics, so please bear with me :)
I am using JavaCV in one of my projects. In the examples, a Frame is constructed which has a buffer of a certain size.
When using the public void onPreviewFrame(byte[] data, Camera camera) function in Android, copying this data byte array is no problem if you declare the Frame as new Frame(frameWidth, frameHeight, Frame.DEPTH_UBYTE, 2); where frameWidth and frameHeight are declared as
Camera.Size previewSize = cameraParam.getPreviewSize();
int frameWidth = previewSize.width;
int frameHeight = previewSize.height;

Recently, Android added a method to capture your screen. Naturally, I wanted to grab those images and also covert them to Frames. I modified the example code from Google to use the ImageReader.
This ImageReader is constructed as ImageReader.newInstance(DISPLAY_WIDTH, DISPLAY_HEIGHT, PixelFormat.RGBA_8888, 2);. So currently it uses the RGBA_8888 pixel format. I use the following code to copy the bytes to the Frame, which is instantiated as new Frame(DISPLAY_WIDTH, DISPLAY_HEIGHT, Frame.DEPTH_UBYTE, 2);:
ByteBuffer buffer = mImage.getPlanes()[0].getBuffer();
byte[] bytes = new byte[buffer.remaining()];
buffer.get(bytes);
mImage.close();
((ByteBuffer) frame.image[0].position(0)).put(bytes);

But this gives me a java.nio.BufferOverflowException. I printed the sizes of both buffers and the Frame's buffer size is 691200 whereas the bytes array above is of size 1413056. Figuring out how this latter number is constructed failed because I ran into this native call. So clearly, this won't work out.
After quite a bit of digging I found out that the NV21 image format is "the default format for Camera preview images, when not otherwise set with setPreviewFormat(int)", but the ImageReader class does not support the NV21 format (see the format parameter). So that's tough luck. In the documentation it also reads that
"For the android.hardware.camera2 API, the YUV_420_888 format is recommended for YUV output instead."
So I tried creating an ImageReader like this ImageReader.newInstance(DISPLAY_WIDTH, DISPLAY_HEIGHT, ImageFormat.YUV_420_888, 2);, but this gives me java.lang.UnsupportedOperationException: The producer output buffer format 0x1 doesn't match the ImageReader's configured buffer format 0x23. so that won't work either.
As a last resort, I tried to convert RGBA_8888 to YUV myself using e.g. this post, but I fail to understand how I can obtain an int[] rgba as per the answer.
So, TL;DR how can I obtain  NV21 image data like you get in Android's public void onPreviewFrame(byte[] data, Camera camera) camera function to instantiate my Frame and work with it using Android's ImageReader (and Media Projection)?
Edit (25-10-2016)
I have created the following conversion runnable to go from RGBA to NV21 format:
private class updateImage implements Runnable {

    private final Image mImage;

    public updateImage(Image image) {
        mImage = image;
    }

    @Override
    public void run() {

        int mWidth = mImage.getWidth();
        int mHeight = mImage.getHeight();

        // Four bytes per pixel: width * height * 4.
        byte[] rgbaBytes = new byte[mWidth * mHeight * 4];
        // put the data into the rgbaBytes array.
        mImage.getPlanes()[0].getBuffer().get(rgbaBytes);

        mImage.close(); // Access to the image is no longer needed, release it.

        // Create a yuv byte array: width * height * 1.5 ().
        byte[] yuv = new byte[mWidth * mHeight * 3 / 2];
        RGBtoNV21(yuv, rgbaBytes, mWidth, mHeight);
        ((ByteBuffer) yuvImage.image[0].position(0)).put(yuv);
    }

    void RGBtoNV21(byte[] yuv420sp, byte[] argb, int width, int height) {
        final int frameSize = width * height;

        int yIndex = 0;
        int uvIndex = frameSize;

        int A, R, G, B, Y, U, V;
        int index = 0;
        int rgbIndex = 0;

        for (int i = 0; i < height; i++) {
            for (int j = 0; j < width; j++) {

                R = argb[rgbIndex++];
                G = argb[rgbIndex++];
                B = argb[rgbIndex++];
                A = argb[rgbIndex++]; // Ignored right now.

                // RGB to YUV conversion according to
                // https://en.wikipedia.org/wiki/YUV#Y.E2.80.B2UV444_to_RGB888_conversion
                Y = ((66 * R + 129 * G + 25 * B + 128) >> 8) + 16;
                U = ((-38 * R - 74 * G + 112 * B + 128) >> 8) + 128;
                V = ((112 * R - 94 * G - 18 * B + 128) >> 8) + 128;

                // NV21 has a plane of Y and interleaved planes of VU each sampled by a factor
                // of 2 meaning for every 4 Y pixels there are 1 V and 1 U.
                // Note the sampling is every other pixel AND every other scanline.
                yuv420sp[yIndex++] = (byte) ((Y < 0) ? 0 : ((Y > 255) ? 255 : Y));
                if (i % 2 == 0 && index % 2 == 0) {
                    yuv420sp[uvIndex++] = (byte) ((V < 0) ? 0 : ((V > 255) ? 255 : V));
                    yuv420sp[uvIndex++] = (byte) ((U < 0) ? 0 : ((U > 255) ? 255 : U));
                }
                index++;
            }
        }
    }
}

The yuvImage object is initialized as yuvImage = new Frame(DISPLAY_WIDTH, DISPLAY_HEIGHT, Frame.DEPTH_UBYTE, 2);, the DISPLAY_WIDTH and DISPLAY_HEIGHT are just two integers specifying the display size.
This is the code where a background handler handles the onImageReady:
private final ImageReader.OnImageAvailableListener mOnImageAvailableListener
            = new ImageReader.OnImageAvailableListener() {

        @Override
        public void onImageAvailable(ImageReader reader) {
            mBackgroundHandler.post(new updateImage(reader.acquireNextImage()));
        }

    };

...

mImageReader = ImageReader.newInstance(DISPLAY_WIDTH, DISPLAY_HEIGHT, PixelFormat.RGBA_8888, 2);
mImageReader.setOnImageAvailableListener(mOnImageAvailableListener, mBackgroundHandler);

The methods work and I at least don't get any errors, but the output image is malformed. What is going wrong in my conversion? An example image that is being created:

Edit (15-11-2016)
I have modified the RGBtoNV21 function to be the following:
void RGBtoNV21(byte[] yuv420sp, int width, int height) {
    try {
        final int frameSize = width * height;

        int yIndex = 0;
        int uvIndex = frameSize;
        int pixelStride = mImage.getPlanes()[0].getPixelStride();
        int rowStride = mImage.getPlanes()[0].getRowStride();
        int rowPadding = rowStride - pixelStride * width;
        ByteBuffer buffer = mImage.getPlanes()[0].getBuffer();

        Bitmap bitmap = Bitmap.createBitmap(getResources().getDisplayMetrics(), width, height, Bitmap.Config.ARGB_8888);

        int A, R, G, B, Y, U, V;
        int offset = 0;

        for (int i = 0; i < height; i++) {
            for (int j = 0; j < width; j++) {

                // Useful link: https://stackoverflow.com/questions/26673127/android-imagereader-acquirelatestimage-returns-invalid-jpg

                R = (buffer.get(offset) & 0xff) << 16;     // R
                G = (buffer.get(offset + 1) & 0xff) << 8;  // G
                B = (buffer.get(offset + 2) & 0xff);       // B
                A = (buffer.get(offset + 3) & 0xff) << 24; // A
                offset += pixelStride;

                int pixel = 0;
                pixel |= R;     // R
                pixel |= G;  // G
                pixel |= B;       // B
                pixel |= A; // A
                bitmap.setPixel(j, i, pixel);

                // RGB to YUV conversion according to
                // https://en.wikipedia.org/wiki/YUV#Y.E2.80.B2UV444_to_RGB888_conversion
//                        Y = ((66 * R + 129 * G + 25 * B + 128) >> 8) + 16;
//                        U = ((-38 * R - 74 * G + 112 * B + 128) >> 8) + 128;
//                        V = ((112 * R - 94 * G - 18 * B + 128) >> 8) + 128;

                Y = (int) Math.round(R *  .299000 + G *  .587000 + B *  .114000);
                U = (int) Math.round(R * -.168736 + G * -.331264 + B *  .500000 + 128);
                V = (int) Math.round(R *  .500000 + G * -.418688 + B * -.081312 + 128);

                // NV21 has a plane of Y and interleaved planes of VU each sampled by a factor
                // of 2 meaning for every 4 Y pixels there are 1 V and 1 U.
                // Note the sampling is every other pixel AND every other scanline.
                yuv420sp[yIndex++] = (byte) ((Y < 0) ? 0 : ((Y > 255) ? 255 : Y));
                if (i % 2 == 0 && j % 2 == 0) {
                    yuv420sp[uvIndex++] = (byte) ((V < 0) ? 0 : ((V > 255) ? 255 : V));
                    yuv420sp[uvIndex++] = (byte) ((U < 0) ? 0 : ((U > 255) ? 255 : U));
                }
            }
            offset += rowPadding;
        }

        File file = new File(Environment.getExternalStoragePublicDirectory(Environment.DIRECTORY_PICTURES).getAbsolutePath(), "/Awesomebitmap.png");
        FileOutputStream fos = new FileOutputStream(file);
        bitmap.compress(Bitmap.CompressFormat.PNG, 100, fos);
    } catch (Exception e) {
        Timber.e(e, "Converting image to NV21 went wrong.");
    }
}

Now the image is no longer malformed, but the chroma is off.

The right side is the bitmap that is being created in that loop, the left side is the NV21 saved to an image. So the RGB pixels are processed correctly. Clearly the chroma is off, but the RGB to YUV conversion should be the same one as depicted by wikipedia. What could be wrong here?

A: Generally speaking, the point of ImageReader is to give you raw access to the pixels sent to the Surface with minimal overhead, so attempting to have it perform color conversions doesn't make sense.
For the Camera you get to pick one of two output formats (NV21 or YV12), so pick YV12.  That's your raw YUV data.  For screen capture the output will always be RGB, so you need to pick RGBA_8888 (format 0x1) for your ImageReader, rather than YUV_420_888 (format 0x23).  If you need YUV for that, you will have to do the conversion yourself.  The ImageReader gives you a series of Plane objects, not a byte[], so you will need to adapt to that.


text:
The Chronicles of Riddick
Eric D. Snider
David Twohy
Alexa Davalos
Keith David
Linus Roache
Mark Gibbon
Nick Chinlund
Nigel Vonas
Roger R. Cross
Terry Chen
Yorick van Wageningen
"The Chronicles of Riddick" is a silly movie, but aren't all fantasy films, really? Most of what happens here is no less believable than, say, a pointy-eared man taking down a gigantic warrior elephant single-handedly in the midst of a massive battle fought alongside ghost soldiers who are working off a debt they owe a long-dead king. I'm just sayin'.
It's technique that separates something brilliant like "Return of the King" from something absurd like "The Chronicles of Riddick." David Twohy has the ideas, I think, and he obviously cares enough about them to make this sequel to a film nobody saw ("Pitch Black"). What he lacks is the finesse, the subtle skill of making ridiculous dialogue plausible and the ability to cast actors good enough to deliver it.
Vin Diesel was not yet a star when "Pitch Black" came out. Since then, of course, he has become a star and then become not one again — pity "Riddick" didn't come out two years ago, while his celebrity was still at its peak.
At any rate, he plays Riddick, who in "Pitch Black" was established as an evil murderer with a peculiar aversion to light and a knack for escaping even the most dogged of pursuers. He is the same here, a few years later, when a religion of Necromongers has sprung up seeking to either convert or kill all humans. A prophecy long ago foretold that one of the Furian race would defeat the Necromonger Lord Marshal (Colm Feore); hence, the Lord Marshal had that race annihilated. Whoops, though, he missed one, and it is Riddick.
Riddick is not especially interested in saving humanity, which makes sense, given his fondness for killing people. But he is enlisted nonetheless by a wispy fairy-woman named Aereon (Judi Dench), who appears occasionally to deliver exposition and then, noticing the movie is sucking, disappears again.
First, though, Riddick has to go to a prison planet called Crematoria to rescue a friend/nemesis named Kyra (Alexa Davalos). It is on Crematoria that the film's dumbest events occur, all centering around the planet's curious weather patterns: It is 700 degrees during the day, -300 at night. People are incinerated the instant sunlight touches them, yet for some reason, no one needs so much as a sweater at night, when it's -300.
Also, you can escape the deadly heat if you hide in the outcropping of a rock or in some other shady place. You'd think that when it's 700 degrees out, it would still be, oh, maybe 690 in the shade. But no. On Crematoria, when it's high noon and people are bursting into flames before your eyes, you're nice and comfortable as long as the sun isn't hitting you directly. Such egregious ignorance of the way weather works has not been displayed since … well, a couple weeks ago, when "The Day After Tomorrow" came out.
Also, it's pretty easy to outrun the sun on Crematoria. When you see it's about to be sunrise, and light is beginning to flood the landscape, you just have to book it in the other direction and you're fine. I mean, you have to run FAST and everything, but it is possible. (On Earth, by the way, you'd have to be running about 1,000 miles per hour, but maybe Crematoria rotates a lot more slowly.)
Anyway, while all this is going on, there's a guy back with the Necromongers named Vaako (Karl Urban) who wants to be Lord Marshal. To that end, his wife (Thandie Newton) Lady Macbeths him, urging him to kill the current L.M. and take his position. The Necromongers have a weird rule where "you keep what you kill," meaning, I guess, that if you kill me, you get to be my wife's new husband. What if you are a woman? Then you're my wife's new wife, I suppose. I don't have a wife, so it's all moot, but you get the idea: The Necromongers are not against killing each other in order to get what they want.
Vin Diesel, that thick slab of rounded meat — honestly, there's not an angle anywhere on him — well, I still like the guy. His delivery of the dialogue presented to him, as always, walks the line between ludicrous and cool. Others in the cast are not quite as adept with it, tending toward overacting and hysteria. But I guess you expect that sort of thing in this sort of movie.
What sort of movie is this? Well, it has the glib idiocy of an action flick, but the breadth and self-importance of a fantasy film. It has multitudes of characters, worlds and ideas, most of which are usually absent in the action genre; it also doesn't have all that much action, frankly. Twohy clearly wanted to make something more than your average blow-'em-up popcorn picture, and his ambition is admirable. I like that he even TRIED to include themes from Shakespeare and Greek tragedy. But more than mere ambition is required to pull off something as bombastic and bloated as this without it looking, you know, bombastic and bloated. I kinda liked it, sort of, but then again, not really.
C+ (1 hr., 57 min.; PG-13, some profanity (including one F-word), a lot of action violence.)


text:
PLEASE CONFIRM YOUR AGE!
To enter this website, you must be of legal alcohol drinking age. Are you 18 or over?
Appellation Contrôlée (AOC)
Bouquet(s)
Brettanomyces
Cold Stabilisation
Cork taint or Corked
Fining
Free-run Juice
Full-bodied
Herbaceous
Hydrogen Sulphide
Late Harvest
Maderised
Maceration
Malolactic Fermentation
Methode Champenoise
Oak, oaky
Oxidation/ Oxidised
Phenolics
Phylloxera
Pumping Over
Remuage
Residual Sugar (RS)
Screw-caps
Unfiltered Wine
Varietal Labelling
Vitis Vinifera
Volatile Acidity (VA)
One of the essential elements in both grapes and finished wines. Acidity is necessary to keep any wine fresh. Ironically, acidity is perhaps most important in sweet wines, where it prevents them from being merely sickly-sweet.
Adding ACIDITY during winemaking to compensate for grapes which have over-ripened.
The flavour impression the wine leaves after it is swallowed. Also referred to as the 'finish' of a wine. Fine wines have a lingering finish, or aftertaste.
Ethanol is produced as a by-product of fermentation. The alcoholic strength of a wine is a measure of its concentration of Ethanol.
Along with French oak, American oak is the most widely used wood in the world to build barrels for wine aging. American oak barrels are most often used to age some red wines (mostly, but not always less expensive ones), Spanish Sherries, Bourbon and Scotch. Less frequently utilised in the production of white wines, American oak has a different spice flavour than French oak. In fact, the flavours vary from different forests and states. Kentucky oak imparts mellower flavours, for example, than Oregon oak.
A term used in France and increasingly world wide to specify a designated geographical region. In France this applies to not only wines, but spirits and foodstuffs. It also applies regulations on permitted grape varieties, designated vineyard practices, yields and production methods.
An often misused definition that mainly applies to primary, simple smells from grapes, fermenting MUST or young wine. More and more the term is applied to specifically describe varietal characteristics. Different from Bouquet.
The 'puckerish' quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannins dominating the fruit.
A tasting term. A wine is balanced when all of its characteristics work together in harmony, with no single element - fruit, TANNIN, ACIDITY, ALCOHOL - overpowering anything other.
Tasting term for the weight and texture of a wine on the PALATE - the "mouth feel" of the wine. A combination of ALCOHOL, EXTRACT and glycerol.
Tasting term for the smell of a wine, particularly that of maturing or mature wine. Different from AROMA.
A fungus to which grapes are prone. Often it is bad news in the vineyard where it destroys grapes, but in a few places conditions allow it to develop beneficially as "Noble Rot". BOTRYTIS draws the water content from the grape and leaves concentrated sugary juice that makes luscious sweet wine.
Or just "Brett" to some wine buffs. A controversial fault in wine caused by a rogue strain of YEAST. It imparts a "mousey" AROMA that some find repulsive, some find adds character, particularly in Rhône and Burgundy reds.
Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
Term for a dry Champagne or Sparkling wine.
Another by-product of FERMENTATION, winemakers take great pains to make sure none is left in the wine before bottling, unless they are making a sparkling wine.
Wines with unusual thickness of texture or tannins that one almost 'chews' before swallowing.
This effectively cleans the wine and removes impurities and leftovers from fermentation. Clarification can be done in stages by FILTRATION, COLD STABILISATION, centrifugation, RACKING or FINING.
Fresh, with no discernible defects; refers to aroma, appearance and flavour.
The offspring of grape vines that contains the genetic material of the parent. There are very many clones of grape varieties such as Chardonnay and Pinot Noir-some may ripen earlier than others, produce a larger yield, or have different characteristics the grower considers important. Research is continuing in this field and clonal selections are being studied in vineyards all over the world.
Young, undeveloped wines that do not readily reveal their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon, as well as other big red wines.
A process in which white wine is chilled to precipitate tartaric acid as small crystals which can then be removed before bottling. Wines that have not been cold stabilised may throw these crystals at a later stage. They are harmless, but don't look very nice in the bottle.
A "Corked" wine suffers from a specific fault where a mouldy cork (or faulty processing of the cork) has caused a chemical called trichloranisole (TCA) to form, imparting a dirty AROMA and flavour to the wine.
Mature. A well-developed wine is more drinkable than an undeveloped one.
Elegant, refined character that sets the wine apart on its own.
French term for the small amount of top-up liquid added to Champagne just before bottling, sweetened to desired level.
Smell or flavour reminiscent of earth. A certain earthiness can be appealing; too much makes the wine coarse.
Refined character, distinguished quality, stylish, not heavy.
The substances, mostly derived from grape skins and just under the skin's surface, that contribute TANNIN, colour, glycerol and flavour to a wine. Some wines can be "over-extracted" meaning too much of these elements have been extracted making the wine inky and bitter.
Synonymous with "length": the amount of time a flavour lingers on the PALATE after the wine is swallowed. More is good.
A processed used to clarify wine. Some claim it can also strip flavour so many producers filter very lightly or not at all.
Another clarifying process where some gelatinous agent (for example, whisked egg whites) is added to the barrel and sinks through the wine trapping even minute solids.
Tasting term indicating a young wine that is maturing quickly or is made to be drunk young.
The high quality juice that runs from the FERMENTATION tank without pressing.
The classic wood for wine barrels, it imparts flavours of vanilla, cedar and/or other spices. The oak from different French forests lends slightly different characteristics to the wine, and is therefore named for the forest region from which it was harvested. Famous French names include Limousin, Nevers, Allier, Vosges and Troncais. French oak is vital not only in the production of great French wines, but is also used around the world to age everything from California Chardonnay to Oregon Pinot Noir to Australian Cabernets.
Full proportion of flavour and alcohol; big, fat.
A wine made from unripe grapes that are tart and lacking fruit flavour.
Aromas reminiscent of fresh cut grass or hay; grassy, as in certain Sauvignon Blancs; also the green pepper, capsicum character of some Cabernets.
Any vine crossing where one or both "parents" is not from the wine vine, VITIS VINIFERA.
A by-product of fermentation formed from sulphur compounds. Characteristic smell of rotten eggs. Generally caused by poor winemaking.
Designation appearing on bottles (in French, Vendange Tardive) where grapes were allowed to hang on the vine beyond physiological maturity. This over-ripens grapes, usually producing wines that are high in ALCOHOL and off-dry to sweet.
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape seeds, pulp, skin fragments. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
Legs refer to the residue left on the inside surface of a glass after swirling or sipping it. Higher ALCOHOL wines leave tears or legs on the surface for longer than lower ALCOHOL wines. With observation one can use these as an indication of the wines ALCOHOL level.
Lingering aftertaste.
Refers to wines light in alcohol but also to texture and weight, how the wine feels in the mouth. Lightness is appropriate in some wines, a defect in others.
Crisp, fresh, having vitality.
A fault whereby the wine has OXIDISED and over-heated giving it a brown colour and burnt, stale taste. Not a fault in Madeira wine, which deliberately goes through a heating process to caramelise the wine.
Stirring the grape skins (and sometimes stems) with the wine during the fermentation process in order to extract colour, tannin and AROMA.
A secondary FERMENTATION that is biological, in which harsh malic acid is converted into softer lactic acid.
The traditional and best way of making a sparkling wine. EU has banned the term from bottles not made in Champagne , so look out for "Methode Traditionnelle" or "Fermented in this Bottle" instead.
The intermediate stage of grape liquid that is neither grape juice or wine.
Tasting term. Wine is assessed by taste (the PALATE) but also by smell (the nose).
Aroma and flavour that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.
The science of winemaking. Spelled Enology in the USA .
What happens to the surface of a cut apple when exposed to air. Grapes and grape juice oxidise if not handled carefully. Bottled wine will also oxidise if the seal is not airtight.
Tasting term. Wine is assessed by smell (the NOSE) and by taste (the palate). The palate confirms flavours detected on the nose, but adds BODY, ACIDITY, TANNINS, FINISH, etc. to the picture.
Compounds found in wine, mostly coming from grape skins. These include TANNIN and flavour compounds. Also important in making wine beneficial to health: lowering blood pressure and risk of heart disease.
The louse that eats vine roots. Devastated Europe in the late nineteenth century until it was discovered that American rootstock was resistant. Since then, most European vines are grafted onto American rootstock. Ironically, the Californian industry was badly damaged by Phylloxera in the 1980's and 90's after planting on low-resistance rootstock.
The bubbling mass of skins and pips that floats to the surface forming a cap during FERMENTATION of red wine. It must be submerged regularly.
Required when barrel fermentation has occurred and is performed by letting the wine settle and then siphoning off the clear upper layer. Labour intensive.
French term for the process by which the dead YEAST cells in maturing Champagne and other quality sparkling wines are gradually moved into the neck of the bottle before being removed. Traditionally done by hand, more often nowadays by machine.
The amount of sugar remaining in a wine that has not been converted into ALCOHOL when FERMENTATION stops. Less than 2g/l is imperceptible. Some sweet wines will have upwards of 25g/l.
Highly convenient closure for consumers but perhaps without the 'romantic' feel of removing a cork Usually made from an alloy of aluminium with an inert film in contact with the wine. The seal is impermeable to oxygen sparking debate about the development of wines sealed with this closure in the medium and long term as oxygen is required for bottle development.
Refers to finish, or aftertaste, when it ends abruptly.
Tasting term. To describe a wine as "well-structured" is very complimentary. It means it has an "architecture" of fruit, ACIDITY, ALCOHOL and TANNINS, that should allow it to age and stop it from being bland or wishy-washy.
An important and age-old additive in winemaking. Sulphur is an antiseptic and antioxidant. If used correctly it should be imperceptible. The smell of a burning match suggests an excessive use of free sulphur dioxide. This is an "off" odour and unacceptable. Too much will bleach wine.
Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.
A naturally occurring chemical that helps to preserve red wine and adds a savoury edge to the flavour. Tannins are present in grape stems, pips and skins. Tannin also comes from oak ageing of wine. As the grape ripens on the vine so do tannins, making them less astringent. Bottle age also lessens tannins, which will eventually precipitate as sediment.
See LEGS.
A French word (untranslatable to English) summarising the total physical and natural environment of a viticultural area. It can be as broad as identifying the soil, topography, and their interactions between each other and with the macroclimate to determine the meso-climate and vine microclimate.
The level of charred character formed on the inside of an oak barrel when it is being made. Wine matured in lightly toasted barrels tend to taste oaky and woody and wines matured in highly toasted barrels tend to taste and or spicy.
Wine that has been bottled without filtration. Fashionable in quality wines, it avoids a process which many believe strips wine of some flavour and complexity.
The practice of naming the grape or grapes on the label - still uncommon in classic European regions, adopted widely elsewhere over the past 20 years. In New Zealand wines have to be listed in order of volume that they are present in the blend (i.e. a Merlot Cabernet Franc is mostly Merlot, then Cabernet, then Franc).
The wine vine. Almost all important wines are made from this species.
A real fault ranging from a vaguely sharp smell, to a horrible vinegar AROMA and taste. Caused by bacterial infection, especially of acetobacter (acetic acid) which converts ALCOHOL to acetic acid. Botrytised wines, Tawny ports and Olorosso sherries tend to have a higher concentration of acetic acid. It may smell like nail polish remover and taste like sherry or boiled sweets.
Other than grapes, the essential element in FERMENTATION. Yeast is a single-cell organism that is naturally present on the surface of grapes, but in commercial winemaking is more likely to be laboratory-grown. It devours grape sugar, converting it into Ethanol (ALCOHOL).
Measurement of vineyard crop expressed as tonnes per hectare. Volume is measured as hectolitres per hectare using the yield figures. To make 100Ltr's (1 hl) of red wine, which is fermented with the grape skins and can be pressed harder than white grapes, about 130kg (0.13 tonnes) of grapes are needed. To make 100Ltr's of white wine, about 150kg are needed.
In simple wines signifies youthful freshness; in finer wines, refers to immaturity, wines as yet undeveloped.
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1" diameter, 62mm base length, fits scope with objective up to 56mm. 38mm bi-directional offset provides comfortable extended eye relief range for long rifles. Integral base provides added security and stability, reducing recoil and enhancing shooting accuracy and performance. Saddle height 0.84".
All Leapers mounts are precision machined from aircraft-grade aluminum alloy with anodized black matte finish. Complete with Stop-Pin for rock solid application. Ring base designed with locking Hex screws to tightly fit on mounts with airgun/.22 dove-tail dimensions. Reversible locking plate to fit full range of airgun/.22 rails.


Throne of Blood begins with a Preamble. The Preamble sets the tone for the book, just like the Preamble to the United States Constitution is a brief introductory statement of the Constitution's fundamental purposes and guiding principles. Presumably, the poem would provide some of those for this book, Throne of Blood.
The Preamble begins with lyrical horror. The narrator is unbothered by dead women crowding the drained lake and the house, even when their bodies are used for decoration or masturbation by the male character. The narrator's point of view changes when it becomes clear that the male character is the one making women into corpses.
The excellent David Peak and Mike Kitchell have new books from SOLAR LUXURIANCE, in an edition of 30 and 10. Grab one up before they're gone. Here's half a descriptor for Mike's piece: One morning I woke up to find my browser open to an archive of an online Deleuze & Guattari mailing list. Scrolling through it I was struck by a narrative text by a user who went by the name of "rongrong." Nobody at any other point in the archive made any reference to rongrong's enigmatic post. I thought it was amazing, a hybrid theory/text that was interesting, distant, and intelligent. I decided, as an homage to the hidden mysteries of the web, that I would rewrite rongrong's text, leaving occasional fragments verbatim.


text:
Diego Pérez-Giménez (Aguilar de la Frontera (Córdoba), 1903 - Córdoba, 1993) fue un farmacéutico y empresario español. En su laboratorio se desarrolló el famoso medicamento en España llamado Calmante Vitaminado.

Biografía
Nació en 1903 en Aguilar de la Frontera provincia de Córdoba (España). Tras finalizar los estudios de Farmacia en Granada abrió una botica en su pueblo. Era la época en que los preparados se elaboraban a mano. Su espíritu comercial y su inquietud inventora le llevaron a crear durante la Guerra Civil Española productos como un jabón para combatir la sarna y un aceite contra los piojos y las ladillas, que el escritor Camilo José Cela cita en su novela San Camilo 1936:
Don Hilario consigue quitarse las ladillas a fuerza de aceite brujo (...) preparado según la fórmula del farmacéutico Pérez Giménez en su laboratorio de Aguilar de la Frontera.

La prosperidad comercial de aquellos incipientes "Laboratorios Pérez Giménez" le llevó a ampliar la gama con el linimento "Masagil" y el elixir "Licor Dentol". Pero el principal producto fue un analgésico creado en 1950 al que puso el nombre de "Calmante Vitaminado", pues a los componentes habituales de ácido acetilsalicílico y cafeína, añadió vitamina B. Calmante Vitaminado, es el analgésico español más vendido de todos los tiempos.

En 1964 Pérez Giménez se asoció con Rumasa al cincuenta por ciento. Diez años más tarde trasladó a la ciudad de Córdoba el laboratorio, que modernizó. La empresa fue expropiada por el Estado en 1983, como todo el holding de José María Ruiz Mateos y al año siguiente fue recuperada de nuevo por su fundador.

Falleció en Córdoba en 1993.

Referencias

 El texto de este artículo ha sido obtenido de Cordobapedia, que publicó este artículo bajo licencia GFDL.

Enlaces externos
 Laboratorios Pérez Giménez

Empresarios de la provincia de Córdoba (España)
Farmacéuticos de España del siglo XX
Alumnos de Farmacia de la Universidad de Granada
Nacidos en Aguilar de la Frontera
Fallecidos en Córdoba (España)

redpajama_set_name: RedPajamaWikipedia


text:
Dit is de stamboom van Maria Anna van Koerland (1653-1711).

Koerland, Maria Anna van (1653-1711)


I am pleased to announce the winning project team of the Lemelson Award for Innovative Digital Projects in Social Research.
Last year, the award went to the project Young Workers Animated for Change, an animated video that will publicize the findings of a survey on wage earners aged 18-29 in Los Angeles.
Congratulations to the winning team and many thanks to the other teams of faculty and students who participated in the competition. The review committee was very impressed by the originality and potential relevance of all the projects that were submitted for the award.
Finally, let me renew my sincere thanks to Dr. Robert Lemelson and the Robert Lemelson Foundation for providing the funds that made this award possible.


Increasing population, urban encroachment, and conversions of land for food production into biofuel production may lead to fragile lands moving into crop production and the better farmland becoming less resilient. Potential climate change effects including increased precipitation intensity or more frequent low probability storm events add further stresses. This poses challenges into the future since fragile lands are more susceptible to runoff during major hydrologic events. In a modeling experiment, we examined potential climate change effects on storm runoff and associated nutrient transport from cultivated cropland in the U.S Great Lakes region. Two climate change scenarios covering 4.9 million hectares were simulated for a 40-year period using the APEX model. Scenario E1015 simulates a 10% increase in mean monthly precipitation and a 15% increase in the maximum half-hour precipitation. Scenario E25 simulates a 25% increase in the maximum half-hour precipitation. Compared to a baseline simulation, average annual runoff increases 29% and 42% for E1015 and E25 respectively. Average annual nitrogen losses increase 27% and 37% while phosphorus losses increase 38% and 65%. Investigations indicate fields with the most storm runoff and nutrient losses in the baseline generally have greater than average increases in runoff and nutrient losses in the scenarios. Specific fields designated as "most fragile" shifts somewhat between the simulations. Analysis indicates some lands that are fairly resilient under current conditions become some of the most fragile under a changed precipitation regime. Thus, assessment of conservation needs that do not account for climate change may underestimate the need for conservation practices.
Abstract: Increasing population, urban encroachment, and conversions of land for food production into biofuel production may lead to fragile lands moving into crop production and the better farmland becoming less resilient. Potential climate change effects including increased precipitation intensity or more frequent low probability storm events add further stresses. This poses challenges into the future since fragile lands are more susceptible to runoff during major hydrologic events. In a modeling experiment, we examined potential climate change effects on storm runoff and associated nutrient transport from cultivated cropland in the U.S Great Lakes region. Two climate change scenarios covering 4.9 million hectares were simulated for a 40-year period using the APEX model. Scenario E1015 simulates a 10% increase in mean monthly precipitation and a 15% increase in the maximum half-hour precipitation. Scenario E25 simulates a 25% increase in the maximum half-hour precipitation. Compared to a baseline simulation, average annual runoff increases 29% and 42% for E1015 and E25 respectively. Average annual nitrogen losses increase 27% and 37% while phosphorus losses increase 38% and 65%. Investigations indicate fields with the most storm runoff and nutrient losses in the baseline generally have greater than average increases in runoff and nutrient losses in the scenarios. Specific fields designated as "most fragile" shifts somewhat between the simulations. Analysis indicates some lands that are fairly resilient under current conditions become some of the most fragile under a changed precipitation regime. Thus, assessment of conservation needs that do not account for climate change may underestimate the need for conservation practices.


text:
- (none)
11 May, 2015 11:51AM AEST
Mother's day rugby league game ends in tragedy
By Justine Frazier
In tragic circumstances yesterday at Ballina's Kingsford Smith Oval, 29-year-old Lower Clarence reserve grade player Zane Purcell collapsed on the field and died after being rushed to hospital.
His cousin, former coach and current South Grafton A-Grade coach, Dallas Waters doesn't believe it was the result of a dangerous tackle.
"Zane had a knock to the head, which may have trigged a cardiac arrest and he collapsed on the field," he said.
"They knew he was in pretty serious trouble and tried to perform CPR on the field... he went to go back on-side and then he just collapsed.
"I don't think it was a serious collision."
Mr Waters was told about the incident over the phone. By the time he had arrived at Ballina hospital, Zane Purcell had died.
The much-loved player and father-of-two was well respected within Maclean and the broader community.
"Very, very dedicated to his football," Mr Waters said.
"Very dedicated to his community.
"Very dedicated to his family.
"He was such a devoted dad...it's such a heartbreaking loss knowing that he had a heart of gold for everybody that came into his path.
"He was a really loving person, he gave everybody the time of day and had respect for you, know matter where you came from, and he was such a caring gentle giant that everybody respected and he respected everybody else.
"He enjoyed his football and particularly the team environment. A lot of the team members he played with were his brothers and that was his favourite past time."
Mr Purcell had just recently returned to the Lower Clarence after spending some time in Sydney for work.
"He started his own business around bush regeneration (working with) RMS and National Parks and employed two or three people...he was very thoughtful of giving people opportunities and he liked to look after everybody before himself," Mr Waters said.
Family, friends, team mates, spectators and ground officials have been rocked by what they witnessed.
"It's a very traumatic experience for everybody, even the supporters who were watching the game, to see that unfold and to witness that and to feel helpless as to what to do," Mr Waters said.
"You go to watch a sporting match to go and support your team, to go and enjoy them winning the game....and for this happen yesterday was so unexpected.
"It's really important to us to....understand the enormous impact this has had not just the actual community but the wider community as well."
Country Rugby League is providing counselling to the family and both teams who played in the Mothers' Day match.
"They'll do whatever they can, communication with the body that oversees the game is important, and there when they're needed," Mr Waters said.
"It's just such a tragic way to lose a player, a loved father, a loved one, a brother.
"Zane was a very loved person."
Zane Purcell with his daughter ((facebook image))
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Sporting goods manufacturer Adidas has opened its first Runbase in the Berlin district of Kreuzbeg.
The building complex, with a total area of 2,000 square meters, offers members space for indoor and outdoor training, medical care, training rooms, and even a kitchen. The outside area encompasses a training course with jogging path, while the inside has 450 sqm of training area for yoga and functional training.
Additional offers at the Runbase include an Adidas running store, free product trials, limited offers and personal product consultation.


This is not a HOTEL is not an ordinary name. We choose it because our proposal is beyond a standard hotel. We created our concept believing that an experience must be always authentic. The naming process was not easy - and in the end, we found a real definition to our hospitlity business. This is not a HOTEL is sophisticated, fancy, trendy and also cozy. It is an authentic stay designed under the urban culture.
Much more than rooms, we offer 3 awesome Suites. All of them are established in former street shops. This is what makes This is not a HOTEL so special: a unique experience of staying in a Suite that combines the convenience of the direct access to the street and all the glamour of a vintage street shop architecture.
We are located in the 2. District of Vienna, Leopoldstadt. Actually, the 2. District is an island surrounded by the Danube Canal and the Danube River, to the north.
This is Not a Hotel is a very different concept. It makes you feel at home, with a lot of style in a cozy ambient. I discovered Vienna with a new perspective! Was the best option for my weekend.
This is the best hotel you can ever stay!
Take a deep breath and discover Vienna through the eyes of an artist!


Do you know a couple who are feeling nervous about their first big dance together?
At their wedding, you want them to shine. To ensure the happy couple find their happy feet this dance experience offers 5, 1-hour private wedding dance lessons with expert tuition.
With personalised choreography to a song of choice, the happy couple can learn some inspirational moves or brush up on current skills. All styles are catered for from ballroom, cha cha, foxtrot, jive, latin, quickstep, paso doble, rumba, samba, salsa, tango and waltz.
After 5 lessons, the wedding dance becomes a breeze and something to treasure for years to come.
Dancing is not subject to the weather. We conduct the experience under cover.
Allow 1 hour for each session. You will need to arrive 15 minutes prior to start.
Available all year round excluding Christmas Day and the New Year.
This experience is strictly open to those aged 18 year and up.


According to German site HTCInside, the European variant (not confirmed for all regions) of HTC's One X smartphone is receiving an OTA software update to version 2.17.401.2. The update, as shown by the dialogue on the device (and our rough translation), promises Sense 4.1, Android 4.0.4, improved stock browser performance, and enhanced camera quality.
Having been using a Sense 4.1 ROM myself the last few days on my own One X, I can also confirm that the newest version of HTC's UI overlay brings at least one change of its own. Expect marginally smoother homescreen switching animations (the animation itself is a little different, too). That's actually the only visual Sense 4.1-specific change I've noticed.
Otherwise (and probably most importantly), the update includes the same recent apps button menu in Settings that we saw come to the AT&T version of the One X last week, meaning that annoying virtual menu button can finally be banished back into the nether regions from whence it came.
If you're getting the OTA on your One X, be sure to let us know in the comments!


text:
Cornwall: The perfect environment for a B Corp to flourish
Cornwall's green and blue landscape, strong sense of community and commitment to achieving net zero ahead of the rest of the UK make it attractive to purpose-driven businesses focused on the triple bottom line of people, planet and profit.
Many of the region's businesses addressing their environmental and social impact have done so via B Corp certification.
B Corp Certification is awarded by not-for-profit, B Lab to companies that meet the high standards of social and environmental performance, transparency, and accountability. There are around 4,500 B Corps worldwide, 650 in the UK, and 21 in Cornwall.
Cornwall's B Corp community is growing rapidly and includes a diverse range of businesses covering nearly every sector, from construction consultants like Ward Williams Associates – one of the highest-ranking B Corps in the UK, to iconic Cornish brands like Rodda's. Cornwall's B Corp Linkedin Group, BLOCAL Cornwall Plus is the largest of its kind in the UK.
Matt Hocking, of sustainable design agency, Leap was an early advocate of B Corp in the UK. His company was the first in Cornwall to receive the certification, and he has since helped many other companies through the process.
According to Matt, being part of the B Corp community means access to a wealth of knowledge and expertise from likeminded businesses, new opportunities and a 'passport to anywhere'.
He told us:
"As a B Corp, we're part of a rich community sharing the journey together. I've got access to 650 CEOs and I would feel comfortable ringing any one of them.
Pre-pandemic, I could travel anywhere in the world and a simple social post asking, 'anyone want to meet up and talk B Corp?' would result in some great connections. Now, any city I go to I generally say, 'I'm here', and businesses get in touch to arrange a meeting – often to learn more about B Corp."
Leap's B Corp Impact Business Model is Giving, and the company's commitment to give a minimum 5% of its turnover every year through its Grant for Good has led to valuable relationships across the world.
Matt comments: "We've always had a Giving budget rather than a Marketing budget – it's allowed a small business in Cornwall to be accessible to organisations all over the world, and we've worked in most continents because of it. The connections we've made have led on to some amazing impactful design projects."
More and more B Corps are popping up in Cornwall, and Matt believes that by the end of 2023, the number of certified businesses in the region will be in the thirties, with many more nearing certification. A growing number of national B Corps are choosing Cornwall as the base for a second office.
Matt explains: "Progressive led businesses want an environment that allows their people to grow and thrive, and they also want to be supportive of the planet through their business in whichever way they can. Cornwall allows that kind of positive work/life balance for employees and a deep connection with the natural world around us and its placed based capital.
"Take Flexi-Hex – one of the latest B Corps to be announced in Cornwall; their reinvention of packaging came out of a love of surf anyway, and now hopefully we've got a global leader in packaging coming out of Cornwall."
Don't Cry Wolf
London-based Brand Activism Agency, Don't Cry Wolf, set up a second office in Cornwall in 2021. CEO and Founder John Brown explains why he believes the region is so well suited to the B Corp psyche:
"For us, B Corp is a framework of how we should be operating in a really ethical manner as an organisation. It's deeply important to me and every single one of my team that when we're talking about the environment, we're not just talking a good game but are actually taking real action to try and reduce our own carbon footprint.
"Cornwall is a thriving hub of sustainable development. I think it's one of the most incredible counties in the UK for actually focusing on this net zero target, and investment in that is extraordinary."
The noise and excitement around certification held by just 4,500 companies worldwide suggests the B Corp community will grow significantly over the next few years. In October/November 2021, more B Corps were certified in one month in the UK than in its first three years of certification.
If you're interested in exploring B Corp for your business, the advice from Matt is to reach out to other B Corps in your sector – whether local, national or global. Cornwall's Linkedin group is a good place to start.