text:
Ribes montigenum
McClatchie
Limnobotrya montigena (McClatchie) Rydb.
Common Name: Gooseberry-Currant
Ribes montigenum is a spiny, deciduous shrub with stems spreading to decumbent; it can grow 70 - 150cm tall[
Flora of N. America
http://flora.huh.harvard.edu/fna/
An on-line version of the flora with an excellent description of the plant including a brief mention of plant uses.
The plant is harvested from the wild for local use as a food.
None known
Trees and Shrubs Hardy in Great Britain. Vol 1 - 4 and Supplement.
Bean. W.
A classic with a wealth of information on the plants, but poor on pictures.
Vascular Plants of the Pacific Northwest.
Hitchcock. C. L.
University of Washington Press
A standard flora for Western N. America with lots of information on habitat etc. Five large volumes, it is not for the casual reader.
Western N. America - British Colombia, Washington and Montana, south to California, Arizona and New Mexico.
Exposed ridges, open woods and slopes, talus; at elevations from 1,300 - 4,800 metres[
]. By streams, in wet forests, ravines etc, in the sub-alpine zone[
Habit Deciduous Shrub
Pollinators Insects
Ribes montigenum is very cold hardy, when dormant it can tolerate temperatures falling to around -20°c[
Easily grown in a moisture retentive but well-drained loamy soil of at least moderate quality[
]. Plants are quite tolerant of shade though do not fruit so well in such a position[
]. Prefers a very sunny position[
This plant is a currant with prickly stems[
Flowers of the Southwest Mountains.
Arnberger. L. P.
Southwestern Monuments Ass.
A lovely little pocket guide to wild plants in the southern Rockies of America.
White pine blister rust, caused by the pathogen Cronartium ribicola, is a fungal disease that is native to Asia but has spread via human activity to many other regions, where it has become more virulent. It has a complex life-cycle that requires both currants (Ribes species) and white pines (Pinus species of the section Strobus) for the disease to spread. Whilst Ribes species can generally live with the disease (it has an annual life-cycle and infects the leaves only) Pinus species can be devastated by it (it becomes perennial and spreads through the tree). Young pines are far more susceptible than mature trees. In America the growing of certain Ribes species is banned in some areas in order to protect plantations of white pine species.
Plants in this genus tend to be notably susceptible to honey fungus[
Fruit - raw or cooked[
A Field Guide to N. American Edible Wild Plants.
Elias. T. and Dykeman. P.
Van Nostrand Reinhold
Very readable.
Edible Native Plants of the Rocky Mountains.
Harrington. H. D.
University of New Mexico Press
A superb book. Very readable, it gives the results of the authors experiments with native edible plants.
Tanaka's Cyclopedia of Edible Plants of the World.
Tanaka. T. & Nakao S.
Keigaku Publishing; Tokyo
The most comprehensive list of edible plants I've come across. Only the briefest entry for each species, though, and some of the entries are more than a little dubious. Not for the casual reader.
Native American Ethnobotany
Moerman. D.
Timber Press. Oregon.
Very comprehensive but terse guide to the native uses of plants. Excellent bibliography, fully referenced to each plant, giving a pathway to further information. Not for the casual reader.
]. Somewhat palatable[
]. The bright red, obovoid-spheric fruit is around 5 - 10mm in diameter[
Agroforestry Uses:
The plant can be used to revegetate disturbed mountain areas[
Fire Effects Information System
http://www.feis-crs.org/feis/
An on-line information site with comprehensive information on over 1,100 species of plant. Mainly developed to supply information on the effects of fire on plants and animals, it also contains a wealth of other information on the plants
Seed - best sown as soon as it is ripe in the autumn in a cold frame. Stored seed requires 3 - 10 months cold stratification at about 0°c and should be sown as early in the year as possible[
The Reference Manual of Woody Plant Propagation.
Dirr. M. A. and Heuser. M. W.
Athens Ga. Varsity Press
A very detailed book on propagating trees. Not for the casual reader.
Growing from Seed. Volume 4.
Bird. R. (Editor)
Thompson and Morgan.
Very readable magazine with lots of information on propagation. A good article on Yuccas, one on Sagebrush (Artemesia spp) and another on Chaerophyllum bulbosum.
]. Under normal storage conditions the seed can remain viable for 17 years or more. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a cold frame for their first winter, planting them out in late spring of the following year.
Cuttings of half-ripe wood, 10 - 15cm with a heel, mid summer in a frame[
Propagation of Trees, Shrubs and Conifers.
Sheat. W. G.
MacMillan and Co
A bit dated but a good book on propagation techniques with specific details for a wide range of plants.
Cuttings of mature wood of the current year's growth, preferably with a heel of the previous year's growth, late autumn to late winter in a cold frame or sheltered bed outdoors[
Layering[
Cite as: Temperate Plants Database, Ken Fern. temperate.theferns.info. 2019-07-16. <temperate.theferns.info/plant/Ribes+montigenum>
Captcha: How many fingers does the typical human have?


text:
Tag Archives: Robin Hood: Prince of Thieves
1991, Action/Adventure, ★
Robin Hood: Prince of Thieves (1991, Kevin Reynolds), the extended version
It's sort of amazing how little personality Kevin Reynolds brings to Robin Hood. I suppose his direction is adequate, but his shots are absent any creativity. Of course, maybe the shots were very creative and then Michael Kamen's score–a combining, for the most part, of his Die Hard and Lethal Weapon scores–came in and ruined it all.
There are strong elements to the film. Alan Rickman, in the other major Die Hard connection, takes the idea of a sinister villain and turns him instead into comic relief, while maintaining the villainous attitude. Reynolds's best direction is of Rickman, as Reynolds seems to understand what he's doing.
Morgan Freeman, Nick Brimble and Michael Wincott are all good. Freeman's Moor among the Englishmen is some of the script's sillier developments (oh, wait, I forgot Geraldine McEwan's witch).
Christian Slater is bad; Michael McShane's Friar Tuck is weak.
As for the leads–Kevin Costner is appealing enough, if way too old to be playing the character as written. And then there's the issue of his hair–he'd need a hair stylist in Sherwood Forest every day to get that bouffant style going. Mary Elizabeth Mastrantonio disappears for long stretches (the film's too long by about a half hour but the script's structure needs time to play out) but she's fine. She's not in it enough to really make an impression.
Robin Hood's generally a tolerable blockbuster. Better composition–and consistent photography (Douglas Milsome is all over the place)–would have helped.
Directed by Kevin Reynolds; screenplay by Pen Densham and John Watson, based on a story by Densham; director of photography, Douglas Milsome; edited by Peter Boyle; music by Michael Kamen; production designer, John Graysmark; produced by Densham, Watson and Richard Barton Lewis; released by Warner Bros.
Starring Kevin Costner (Robin Hood), Morgan Freeman (Azeem), Mary Elizabeth Mastrantonio (Marian Dubois), Christian Slater (Will Scarlett), Alan Rickman (Sheriff George of Nottingham), Geraldine McEwan (Mortianna), Michael McShane (Friar Tuck), Brian Blessed (Lord Locksley), Michael Wincott (Guy of Gisborne) and Nick Brimble (Little John).
OTHER FILMS DIRECTED BY KEVIN REYNOLDS
Alan RickmanBrian BlessedChristian SlaterKevin CostnerMary Elizabeth MastrantonioMorgan FreemanPeter BoyleRobin Hood: Prince of ThievesWarner Bros.

redpajama_set_name: RedPajamaCommonCrawl


This Tridon stop light switch is specially designed to operate within the manufacturer's original equipment specifications, ensuring reliability. This stop light switch will control your brake lights by completing the circuit when the brake is applied, activating the brake lights. In vehicles equipped with cruise control, this switch can also interrupt the cruise control circuit when the brake is applied. Contact your local Supercheap Auto store for assistance in selecting the correct stop light switch for your vehicle.


At last, these pun-filled tails – sorry, tales – from NEW TEEN TITANS #16, CAPTAIN CARROT AND HIS AMAZING ZOO CREW #1-20 and THE OZ-WONDERLAND #1-3 are collected in one overstuffed volume!
Unexpected allies rise from the dead to help the Titans overthrow Brother Blood's reign of terror!
Captain Carrot returns in this volume collecting the 3-issue miniseries in which the Zoo Crew faces a threat that begins at the "Sandy Eggo Comic-Con!" Plus, adventures from The New Teen Titans #16 and Captain Carrot and His Amazing Zoo Crew #1 and #14-15!
Part 1 of a 2-part story featuring the return of Brother Blood! As a result of the magic wars in Day of Vengeance, the barrier keeping Brother Blood trapped in hell is broken and he's back … with some former Teen Titans! And just whose side is former Titan Lilith on? And isn't she dead?
Secrets will be revealed in this ground-breaking issue! Sheriff Lindo finally learns the truth of why her grandfather left her family, just as some dead residents start appearing in town — feasting upon residents! Zombies!
Collecting issues #7-12 of the acclaimed series! A new threat rears its head: that of Freddie Beasel, television show host and music promoter. But what devilish secret does this smart-dressed man have, and how deeply rooted in the town's history is it?


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DREAMPACK Easy Banking offers you a simple solution to your basic banking needs.
DREAMPACK Saadiq Asaan offers you a simple Shariah compliant solution for your basic banking needs.


text:
package com.intellij.refactoring.inline;

import com.intellij.openapi.project.Project;
import com.intellij.psi.*;
import com.intellij.psi.util.PsiFormatUtil;
import com.intellij.psi.util.PsiTreeUtil;
import com.intellij.refactoring.HelpID;
import com.intellij.refactoring.JavaRefactoringSettings;
import com.intellij.refactoring.RefactoringBundle;

public class InlineFieldDialog extends InlineOptionsWithSearchSettingsDialog {
  public static final String REFACTORING_NAME = RefactoringBundle.message("inline.field.title");
  private final PsiReferenceExpression myReferenceExpression;

  private final PsiField myField;
  protected final int myOccurrencesNumber;

  public InlineFieldDialog(Project project, PsiField field, PsiReferenceExpression ref) {
    super(project, true, field);
    myField = field;
    myReferenceExpression = ref;
    myInvokedOnReference = myReferenceExpression != null;

    setTitle(REFACTORING_NAME);
    myOccurrencesNumber = getNumberOfOccurrences(myField);
    init();
  }

  @Override
  protected String getNameLabelText() {
    final String occurrencesString = myOccurrencesNumber > -1 ? "has " + myOccurrencesNumber + " occurrence" + (myOccurrencesNumber == 1 ? "" : "s") : "";

    String fieldText = PsiFormatUtil.formatVariable(myField, PsiFormatUtil.SHOW_NAME | PsiFormatUtil.SHOW_TYPE,PsiSubstitutor.EMPTY);
    return RefactoringBundle.message("inline.field.field.name.label", fieldText, occurrencesString);
  }

  @Override
  protected String getBorderTitle() {
    return RefactoringBundle.message("inline.field.border.title");
  }

  @Override
  protected String getInlineThisText() {
    return RefactoringBundle.message("this.reference.only.and.keep.the.field");
  }

  @Override
  protected String getInlineAllText() {
    return RefactoringBundle.message(myField.isWritable() ?"all.references.and.remove.the.field" : "all.invocations.in.project");
  }

  @Override
  protected String getKeepTheDeclarationText() {
    if (myField.isWritable()) return RefactoringBundle.message("all.references.keep.field");
    return super.getKeepTheDeclarationText();
  }

  @Override
  protected boolean allowInlineAll() {
    return true;
  }

  @Override
  protected boolean isInlineThis() {
    return JavaRefactoringSettings.getInstance().INLINE_FIELD_THIS;
  }

  @Override
  protected boolean ignoreOccurrence(PsiReference reference) {
    return PsiTreeUtil.getParentOfType(reference.getElement(), PsiImportStatementBase.class) == null;
  }

  @Override
  protected boolean isSearchInCommentsAndStrings() {
    return JavaRefactoringSettings.getInstance().RENAME_SEARCH_IN_COMMENTS_FOR_FIELD;
  }

  @Override
  protected void saveSearchInCommentsAndStrings(boolean searchInComments) {
    JavaRefactoringSettings.getInstance().RENAME_SEARCH_IN_COMMENTS_FOR_FIELD = searchInComments;
  }

  @Override
  protected boolean isSearchForTextOccurrences() {
    return JavaRefactoringSettings.getInstance().RENAME_SEARCH_FOR_TEXT_FOR_FIELD;
  }

  @Override
  protected void saveSearchInTextOccurrences(boolean searchInTextOccurrences) {
    JavaRefactoringSettings.getInstance().RENAME_SEARCH_FOR_TEXT_FOR_FIELD = searchInTextOccurrences;
  }

  @Override
  protected void doAction() {
    super.doAction();
    invokeRefactoring(
      new InlineConstantFieldProcessor(myField, getProject(), myReferenceExpression, isInlineThisOnly(), isSearchInCommentsAndStrings(),
                                       isSearchForTextOccurrences(), !isKeepTheDeclaration()));
    JavaRefactoringSettings settings = JavaRefactoringSettings.getInstance();
    if(myRbInlineThisOnly.isEnabled() && myRbInlineAll.isEnabled()) {
      settings.INLINE_FIELD_THIS = isInlineThisOnly();
    }
  }

  @Override
  protected String getHelpId() {
    return HelpID.INLINE_FIELD;
  }
}

redpajama_set_name: RedPajamaGithub


text:
Q: Oracle procedure within package with alter table throws ORA-01031:insufficient privileges I get insufficient privileges error when executing a procedure inside a package, even though appropriate access has been granted.
CREATE OR REPLACE PACKAGE DEVELOPER.DDL_PACKS
AS
PROCEDURE disbcons
AS
  BEGIN
     EXECUTE IMMEDIATE 'ALTER TABLE TESTER.ADDRESS DISABLE CONSTRAINT PK4';
  END;
END;

GRANT ALTER ON TESTER.ADDRESS TO DEVELOPER;

EXEC developer.ddl.disbcons

EDIT:
I tried adding AUTHID DEFINER in package header. But still i get the ORA-01031:insufficient privileges error when executed with DEVELOPER. user
Execution works good if i add AUTHID CURRENT_USER and execute with the same DEVELOPER user. I do not understand why oracle does not consider relevant access when executed with AUTHID DEFINER

A: @Vivek you can add AUTHID DEFINER/CURRENT_USER within Package specification only, I think it will work after that, below is your package specification should be:
CREATE OR REPLACE PACKAGE DEVELOPER.DDL_PACKS AUTHID CURRENT_USER
AS

   PROCEDURE disbcons;

END;

redpajama_set_name: RedPajamaStackExchange


text:
LiveCode slides the OpenSource into dot org and reaches version 8.0
See LiveCode.org for the open source version of LiveCode.
See LiveCode.com for the commercial version of LiveCode.
With Read.SwimISCA.org, the open source version is used. Both versions do nearly the same things. The open source flavor costs $0 and it is with a GPL license so sharing of code is ideal.
The judges for the DMLCompetition.net proposals seek compelling playlists of existing content. The crafting of new content is harder to budget, implement and design. Thankfully, plenty of existing content for LiveCode is available for our endeavors.
Source: LiveCode in Education
Free LiveCode Course Material
Course Materials – Age 14 to 16
Based on the Scottish National level 4 and covering the complete syllabus. These notes are editable in a variety of formats and suitable to be adapted as a general introduction to programming for students anywhere in the world within this age group. These course notes have generously been provided by Steven Whyte, Computing Studies teacher at Gracemount High School, Edinburgh.
A more demanding course based on the Scottish National Level 5 and covering the complete syllabus. These notes are editable in a variety of formats and suitable to be adapted as a general introduction to programming for students anywhere in the world within this age group. These course notes have generously been provided by Steven Whyte, Computing Studies teacher at Gracemount High School, Edinburgh.
A more demanding course based on the Scottish Higher syllabus and covering the complete syllabus. These notes are editable in a variety of formats and suitable to be adapted as a general introduction to programming for students anywhere in the world within this age group. These course notes have generously been provided by Steven Whyte, Computing Studies teacher at Gracemount High School, Edinburgh.
Course Materials – Age 18 +
A programming module taught over two semesters that introduces programming as a vital life skill to university students studying other disciplines (in this case humanities). This course is taught by Devin Asay at Brigham Young University and all the course content is available online.
Schools Using LiveCode
We are proud of the schools and universities throughout the world that use LiveCode, read about their experiences here:
LiveCode Stories


text:
HomeCopa America
BEST COPA 2021 GOALS!
The Copa America did not feature the usual noise and celebrations offered by its fans, but that did not hinder the performances on the...
Asif Nasser -
COPA 2021 STARS 🌟
Lionel Messi ended his eternal wait for an international trophy with the Copa America...
COPA AMERICA AWARD SHOW!
It finally happened. After years of hurt and near misses, Lionel Messi and Argentina...
LA PULGA FINALLY LIFTS A TROPHY
South America's biggest finale did not disappoint as Brazil took on Argentina in the...
ARGENTINA ARE COPA CHAMPS!
The South American scuffle between Brazil and Argentina was unlike any other Copa America...
NOT A G.O.A.T. YET!
Whenever we talk about the greatest footballers of all time, Lionel Messi is one of the first names that come up in the debate. But even though he is widely considered as the G.O.A.T,...
LOS CAFETEROS HAVE THE LAST LAUGH
Colombia won in the most dramatic fashion in the Brazilian capital after Luis Diaz scored in the fourth minute of second-half stoppage time to win the third place match with Peru. https://twitter.com/CopaAmerica/status/1413678943039787015 The Peruvians had earlier...
DIAZ CLINCHES IT FOR COLOMBIA
Colombia bested Peru 3-2 to clinch a victory in the third-place playoff to settle for the bronze medal. Luiz Diaz scored with the last kick of the game decided the match in Colombia's favor....
RIVALS NOW! AMIGOS LATER
The World of football will bear witness to one of the most anticipated finals in South American history. This isn't the first time that Brazil and Argentina meet in the finals, but like always,...
ARGENTINA'S JOURNEY TO THE FINAL
La Albiceleste has had a dream Copa America run until now and the only thing that stands in their way to glory is Brazil, another top team in domineering form. They have been one...
HISTORY AWAITS ONCE AGAIN
Brazil and Argentina meet in the final of Copa America to decide the winner of this age-old competition. As if the match played at the Maracana was not enough, it features the top two...
Amid ongoing disappointment surrounding a string of subpar shirts, we've decided to look back at better times for Manchester United — sartorially...
The 2023 winter transfer window was one of the craziest in years, with players going for obscene sums of money, and we bring youth the best of these signings who are bound to be worth every penny spent on them by their club.
Enzo Fernandez is the face of this new generation. The 22-year-old was one of the best players to emerge from the World Cup. And his incredible showings in Qatar and at Benfica in the Portuguese League have earned him his move to Chelsea.
Believe it or not, signing and selling players in real life is not as straightforward as FIFA makes it out to be....


Pear Green is one of the teas that I picked up at the 2017 Vancouver Tea Festival at ShakTea's booth (the others being White Grape and Morning Dew, both previously reviewed here). Pear Green was a tea that I was able to smell in person, and it's got such a bright fruity aroma to it! The fragrance from this tea is primarily that of the pear, and I smell very little of the roses beyond a hint of floral in the background.
The ingredients in Pear Green are: green tea, pear pieces, and rose petals. You can definitely see all of the ingredients in this green tea blend. The pear pieces are quite generous in size and smell so good.
There weren't any preparation instructions for Pear Green on the packaging or the website's product page, so I did an initial steep of this green tea blend at 79°C/175°F for 2 minutes.
Pear Green steeps to a pale yellow after two minutes. The aroma from this tea is mostly fruity sweetness, with just a slight bit of rose. When I sip this tea, I find it to be enjoyable – there's definitely some sweetness from the pear, I can taste the roses, and the green tea base is mostly in the background. There's just a hint of grass notes mingling there, being overwhelmed by the pear and the roses.
I resteeped Pear Green twice, adding an extra 30 seconds for each steep. I found that the green tea base flavour keeps fairly consistently, while the pear and rose (while present) continued to get weaker. There's still that fruity sweetness with the two resteeps, so I did quite enjoy both resteeps. If you're after a strong pear flavour, I would say that the first steep is the one for you.
I loved ShakTea's Pear Green. I found the pear flavours of this green tea blend to be very enjoyable and added a great natural sweetness to this tea. I felt like the ingredients lived up to the name of this tea, and it was nice that it resteeped fairly decently, especially being a tea with fruit and floral ingredients. I think this would be a nice tea to pair with a meal, mostly because the grassy notes would play off a savoury meal while the pear and rose would partner nicely with a dessert.


Traveling is exhausting. There's a reason that people come home complaining that they need a vacation after their vacation. The airport is mentally taxing, sightseeing is physically draining, and all the overeating leaves us feeling lethargic. The last thing anyone wants to do while traveling is work. If only there was a device that could eliminate some of the everyday tasks that waste our time and energy while on the road. Without a doubt, stirring things is the biggest time burglar of all. Think about all of the hours you've spent on vacations stirring your coffee, tea, baby formula, mixed drinks, and protein shakes. You could have used all of that time to go sightseeing, explore ancient ruins, or watch television. You'll never get that time back! It's one thing for me to sit around stirring things at SkyMall Tuesday headquarters; but I can't be bothered to waste that time (and risk injury to my wrist) when I'm away from home. Thankfully, SkyMall saw the problem and found a solution. The next time you need to mix solid into liquid (or combine any number of liquids, for that matter), be sure to use the Auto-Mixing Travel Mug.
If you're not mixing things while on vacation, you're doing it wrong. If you're going to take time off from work and leave your everyday life behind, you need to abandon your bland beverage choices, as well. Just orange juice at breakfast? Ha! You best be mixing some pineapple juice in there. Or clam juice. It's really up to you.
Perfect for mixing formula, health drinks, nutrition shakes, dietary supplements, medications, coffee drinks, juice mixes, lemonade, margaritas, long island [sic] iced tea, martinis, shots, and so much more.
Who doesn't enjoy a cocktail of vodka, gin, tequila, rum, and triple sec with sour mix and a splash of cola made from bottles found in a hotel mini-bar? If there's a more affordable travel beverage out there, we don't know how to make it.
Unless you want to start packing stirring straws and long spoons, the only logical solution to the problem of mixing things on the road is this mug. It's the most reasonable solution to this common problem.


Former Cinderella ensemble member Paige Faure will don the glass slippers in the upcoming national tour of Rodgers and Hammerstein's fairy tale musical. As previously announced, the tour of Cinderella will launch in Providence, RI on October 10. Additional casting will be announced soon.
The Broadway production of Cinderella, currently playing at the Broadway Theatre, recently celebrated its 500th performance and was nominated for nine 2013 Tony Awards, including Best Revival of a Musical.


text:
projects & publications
We are a consulting company in the field of conservation ecology. As a spin-off of the former Chair of Landscape Management at the University of Freiburg, we have decades of international experience in all relevant fields of nature conservation, landscape ecology and management, and freshwater ecology. We see ourselves as a think tank for balancing biodiversity, natural resources and human concerns.
Extensive experience and a wide network of interdisciplinary professional contacts ensure our partners the highest level of competence, quality, and clear communication
We conduct research in the fields of conservation ecology, landscape management, and wildlife ecology and management.
We develop action- and management plans as well as restoration and re-cultivation programs
We provide professional moderation and facilitation
We compile expert opinions, assessments and meta-analyses
We provide conceptual support for research projects and research funding
We provide methodological, strategical and organisational guidance for conservation planning and decision making
We develop training courses and educational programs.
Symposium on Water-Energy-Food Nexus and Planetary Health as drivers for Transformative Processes
An Agro-Forestry Support Programme for Luxembourg
Reconstruction of Eurasian beaver (castor fiber) recolonization in moor habitats using digital orthophotos
Freiburg Institute for Conservation Ecology and Landscape Management
Konold Kaphegyi Wattendorf & Suchomel GbR
Stegener Straße 19
D-79199 Kirchzarten
phone: +49 7661 9890 266
Site Notice | Privacy Policy | Design: kombinat79 | © 2023


text:
Bill Belichick's Thoughts on Pro Bowl Nominations: "Proud All Seven Players are Homegrown"
By Rich Hill@PP_Rich_Hill Dec 24, 2015, 2:00pm EST
Share All sharing options for: Bill Belichick's Thoughts on Pro Bowl Nominations: "Proud All Seven Players are Homegrown"
The New England Patriots racked up seven Pro Bowlers this season and head coach Bill Belichick is acting like a proud parent.
"It's great for the players who are recognized, certainly felt like all the players that were recognized were deserving, all had good years," Belichick said. "There are other guys on the team that had good years, too, but that's kind of the way it always is. I'm proud of the fact that all seven of those players are homegrown - they all came in as Patriots, spent their whole career as Patriots, developed as Patriots one way or another, but that's what they all are."
And it's true. Cornerback Malcolm Butler is the only Patriots Pro Bowler not to be drafted, and New England was the only team willing to give him a shot at the roster. Quarterback Tom Brady (6th round), special teamer Matthew Slater (5th round), kicker Stephen Gostkowski (4th round), linebacker Jamie Collins (2nd round), tight end Rob Gronkowski (2nd round), and defensive end Chandler Jones (1st round) were all Belichick draft picks.
"I think the representation speaks a little bit to the balance of the team," Belichick continued. "With Slater and [Stephen] Gostkowski in the kicking game, Rob [Gronkowski] and Tom [Brady] on offense, and Chandler [Jones] and Jamie [Collins] and Malcolm on defense. That's good."
Belichick the General Manager (GM) has done much to help Belichick the Head Coach this season, as the Patriots have been able to overcome the most injuries in the entire league and control the AFC. The Patriots have the top players at the most crucial positions on any football team, other than offensive line.
Additionally, if you think of the Patriots potential snubs, who comes to mind? Linebacker Dont'a Hightower and safety Devin McCourty. Maybe even safety Patrick Chung. All of these players were drafted by the Patriots.
Not that anyone in the New England locker room will care.
"Player of the Year, Coach of the Year, All-Pro, whatever it is, that's not what any of us are here for," Belichick said. "If it comes, it's great, but that's not our top goal."
That doesn't take away from Belichick understanding how special the nominations can be for some players.
"[Matthew] Slater, five Pro Bowls, father had five Pro Bowls - that's pretty special. Nobody else had done that."
If anyone can appreciate the historic nature of Slater's nominations, it will be Belichick, who declared "I'd love to have 53 guys like [Slater]," when the special teamer signed an extension. It would be a surprise if Belichick's actually as proud as Slater's own father.


Mailing list for any questions/bugs/thoughts on Shake. If you need more information and aren't sure where to start, use the mailing list.
Is your company using Shake? Write something public (even just a tweet to @ndm_haskell) and I'll include a link on the website.
Fix a bug where predicted progress could sometimes be ??
#102, fix up </> when the LHS starts with .
#47, improve the performance of ?==, especially on "//*"
Add a Command module, with alternatives to system' etc.
Fix up FilePattern so "foo//bar" ?== "foo/bar"


text:
Hannah Stocking Biography
Hannah Stocking is a famous American internet personality, mostly known for her videos on YouTube and Instagram. Just at the age of 26, she has become one of the most popular YouTubers with over 5.8 million subscribers on her YouTube Channel. How old is Hannah Stocking?- 27 years old.
Birth Place: Oregon, United States
Birth Date: February 4, 1992
Fathers name: Jon Stocking
Mothers name: Holly Stocking
Relationship: Single
Body Measurements: 32-26-36 inches
Born on February 4, 1992, Hannah Stocking was born as Hannah Stocking-Siagkris in Ashland, Oregon. She is the second daughter of her parents Jon Stocking and Holly Stocking. Her father Jon is a social server, and she has an elder sister, Ruby Stocking.
She completed her high schooling from Ashland High School and after that she joined the Dominican University of California, from where she graduated with a major degree in Chemistry and Biology. During her childhood, she was interested in volleyball and used to be a good player in her high school and college. Being born in Oregon, Hannah Stocking nationality is American, and she belongs to White ethnicity.
Before getting in modeling and entertainment industry, she played volleyball as a professional player for Mocean Volleyball Club. However, she was also interested in modeling and shifted her career to the entertainment industry.
She began her professional career by joining Vine in 2015. She posted her first professional video on August 1, 2013, entitled as "How girls react to guys VS How guys react to girls" which features two famous internet personalities, Klarity, and DeStorm Power. After that in 2016, she got featured in American rock band Blink-182's video. She's Out of Her Mind.
After the Vine got stopped, she joined YouTube, where she posted her first video on December 8, 2016. The video is entitled as "Catching a Cheater I Hannah Stocking & Lele Pons, and the video has got nearly 14 million views. She has collaborated with famous YouTubers as Lele Pons and King Bach. She also started making videos on her Instagram account which has got more than 15.5 million followers.
Hannah has established herself as one of the famous internet personalities with over 5.8 million subscribers on her YouTube channel and over 15.5 million subscribers on her Instagram account.
Hannah Stocking is an active and one of the most popular social media personalities. She can be followed on Facebook, Twitter, and Instagram. She is much popular on Instagram with over 15.5 million followers.
Hannah is a tall and sexy lady as she stands a height of 5 feet 10 inches. She has maintained a sexy body with her body weight around 61 kg. Also, she has a hot body figure with her body measurements as 32-26-36 inches.
Stocking hasn't married yet but has involved in a number of relationships till now. In 2014, she was in a relationship with NBA star Klay Thompson. She posted Klay and her photo on her social media to confirm their relationship. However, just after a year they got broke up in 2015, as Hannah found Klay cheating on her. After that, she dated another NBA star Kyrie Irving for few months. As of now, Stocking seems to be single and also she has not confirmed her relationship status.
Hannah has promoted various brands from her YouTube and Instagram videos. She has been able to earn a good sum, and Hannah's current net worth is estimated to be $500,000.
Instagram: Hannah Stocking Instagram
Facebook: Hannah Stocking Facebook
YouTube: The Hannah Stocking Twitter
Lele Pons Height, Age, Net Worth, Relationship and More.
Rudy Mancuso Biography


Micheli, Giacomo; Schiavina, Michele (2014). A general construction for monoid-based knapsack protocols. Advances in Mathematics of Communication, 8(3):343-358.
We present a generalized version of the knapsack protocol proposed by D. Naccache and J. Stern at the Proceedings of Eurocrypt (1997). Our new framework will allow the construction of other knapsack protocols having similar security features. We will outline a very concrete example of a new protocol using extension fields of a finite field of small characteristic instead of the prime field Z/pZ, but more efficient in terms of computational costs for asymptotically equal information rate and similar key size.


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Jewelers of America joined a group of 10 retail trade associations that have filed an amicus brief to the United States Supreme Court in support of South Dakota's petition to the court to re-consider the Quill decision from 1992. That decision established the current system under which states are prohibited from collecting sales and use taxes from sellers that do not have a physical presence in state, leading to the current uneven playing field between traditional and online sellers.
"This is an historic opportunity for our industry to stand up for sales tax fairness,� says David J. Bonaparte, President and CEO. "We are hopeful the court will take up the South Dakota case and recognize that Quill does not reflect the retail landscape that exists today.�
South Dakota's petition was filed to the court in early October after the South Dakota Supreme Court issued a ruling that the state's online sales tax law is unconstitutional. Rather than a defeat, that outcome was expected and hoped for, since it set the stage to file the petition and challenge Quill's applicability to the modern retail marketplace.
In addition to Jewelers of America, national trade associations whose members sell everything from furniture and lighting fixtures to textbooks and sporting equipment are submitting the brief. The Marketplace Fairness Coalition (MFC) is spearheading the effort.
Jewelers of America supported the brief by providing stories and information from jewelers on how the practice of "show rooming� -- visiting a store in order to examine a product before buying it online at a lower price without charging sales tax – has had a negative impact on jewelry businesses. While jewelers and other businesses are prepared to compete with online sellers when it comes to price, service and selection, the brief argues that they are being forced to compete on an uneven playing field.
"Simply put: sales tax differentials combined with a rise in mobile technology and e-commerce put local sellers out of business, emptying out the retail centers of our nation's towns and cities, destroying local jobs, and hurting small towns and communities,� the associations' state in the introduction to the brief.
The Court's current term began on October 2 and runs through June 2018, with the last day of oral arguments scheduled for April 25, 2018.
Jewelers of America is a longtime proponent of sales tax fairness, supporting efforts to enact legislation on the federal and state levels.
Those interested in this issue and others affecting jewelry businesses can use Jewelers of America's Legislative Action Center, at http://www.jewelers.org/ja/advocacy/legislative-agenda/actioncenter, to easily contact their representatives via email and urge them to support sales tax fairness today.


In Part 1 of this series of articles, I provided an overview of the need for persistent desktops in the cloud, the differences between the two ways to implement that – VDI and DaaS – and some of the concerns and issues surrounding Desktop as a Service. Then I began to delve into Amazon's WorkSpaces desktop service and as we continue the discussion, I'll take a look at various aspects of how it works, what it costs and how to deploy and use it.
But what is it really going to cost?
We all know that service providers' claims of gargantuan savings by adopting their services sometimes pan out and sometimes they don't. Hosted desktops have been touted in many circles as a way to lower your TCO but sometimes there are hidden costs. In general, DaaS is more cost effective than VDI, which can be difficult to scale and upgrade because it's usually built on enterprise (vs. cloud) infrastructures.
Within the DaaS options, though, there is a wide variance in pricing structures and ultimate costs. Some DaaS providers set a minimum number of desktops that you have to order, or set minimum usage requirements. Some charge licensing fees for the operating system separately. Others require that you commit to a long term contract (one year is common) so you're locked in for that time period even if you find the DaaS solution doesn't meet your needs.
When Amazon first released their WorkSpaces service in 2013, Gene Marks over at Forbes.com asked if it was Too Good to Be True, and in the end concluded that the cost – which on the face of it seemed considerably lower than that of the company he was using to host his 10-person company's applications – after adding in the cost for Exchange and migrating databases would end up at close to the same per-month per-user outlay.
That was two years ago and the market has matured somewhat over that time. Amazon offers three WorkSpaces bundles as well as a couple of applications options, which we will look at now.
As a cloud service, WorkSpaces is a subscription that you pay for on a per-desktop per-month basis. Unlike with some services, you are not required to sign a contract that locks you into WorkSpaces for any set period of time. You can delete some or all of your WorkSpaces as your changing needs dictate and you're charged only for those WorkSpaces that you use that month. That means if you have a user who takes a two-month leave of absence and that WorkSpace is never launched, you won't be billed for it. That's a big advantage over deploying your own desktops (for instance, from a local Remote Desktop Server) since you would be incurring the costs of that desktop whether or not it was used.
In order to provision WorkSpaces to your users, you have to have an AWS account; it's not a standalone service. Of course, Amazon offers free accounts for one year that include 750 hours of EC2 usage (Windows or Linux t2 level, 5 GB of S3 storage as well as RDS (relational database) and DynamoDB (NoSQL database) and a number of other services. Note that after one year, you have to pay regular rates, and you have to sign up with a credit card to get the free trial, since you're charged if you exceed the usage caps. Individual users themselves do not need to have AWS accounts.
The basic WorkSpace for each user runs the Windows 7 desktop operating system experience, running on Windows 2008 R2 servers (at the time of this writing) and has Internet Explorer 11, Firefox and 7-Zip installed already. You can install your own software. You do this using Amazon WAM (WorkSpaces Application Manager), which comes in two versions, lite (which is free) and a more full-featured standard version, which costs $5 per month per user. We'll discuss later in this article series how to use WAM to add software to WorkSpaces.
The cost per user for WorkSpaces depends on the hardware configuration that you need for each desktop. That, of course, is dependent on what software the users use, how much data they need to store, the number of applications they need to be able to run at the same time, and so forth. In other words, will the work scenarios be light usage, typical/average office usage, or heavy usage with resource-intensive applications. If the users only need to check email and do web searches, hardware requirements are minimal. If the users will be working with video editing or CAD programs or other "power user" type use cases, they will need more processor, memory and storage.
For light users, the Value package provides one virtual processor, 2 GB of memory and 10 GB of storage. This is similar to a low-end PC or a mid-range tablet, although most top tier smart phones today actually have more memory and storage than this. The price is $21 per user per month if you "BYOL" (bring your own license, discussed in more detail below) or $25/user/month if you don't already have the requisite Windows 7 licenses for your users.
For the average user, the Standard package will run you $10 per month per user. For that extra cost, you double the CPU to two virtual processors, double the RAM to 4 GB and increase the storage space five-fold to 50 GB. This should suffice for most office productivity programs and communications programs.
If you have power users who need to do heavy lifting from their desktops, then you'll want to check into the Performance package. It's pricey at $56/user/month with your own license or $60 without, but it ups the memory to 7.5 GB and increases storage space to 100 GB, which is enough to get some serious work done. CPU stays the same at two virtual processors.
The pricing mentioned above is for customers in the U.S./North America. Pricing in Europe is different (slightly higher) and a bit higher still in Asia Pacific regions (Sydney, Tokyo, Singapore).
As mentioned above, you can install your own software. Another option is to purchase the "Plus" add-on to any of the three packages. For an extra $15 (in all regions), you get Microsoft Office Professional Trend Micro Security Services already installed.
You can also create custom images that you configure with the desired applications and settings and then deploy to your users. We'll talk about how to do that later. Admins can create as many as five custom images for an AWS account (per region). You can install any software you want that is compatible with Windows 7, but of course you are responsible for having the proper licenses for the programs that you install.
The Bring Your Own License option is for those organizations that already have licenses for Windows 7 through a Microsoft Volume Licensing agreement with a software assurance contract. Doing this saves you money (about $4 per user per month) but it also makes getting started with WorkSpaces a little more complicated. In practice, you'll probably need to work with your company's Microsoft volume licensing representative (to verify that your licenses are eligible for BYOL) and with the AWS account manager for the particulars on uploading your Windows 7 images and making an AMI (Amazon Machine Image). All of this typically takes a week or two so you might not be able to get started immediately as you can without BYOL.
Windows 7 Professional or Enterprise edition can be used to create your AMI. After you import the image, you'll need to build a custom bundle that includes that image. You'll need to activate the OS, which can be done with Microsoft activation servers within your virtual private cloud (VPC) or that can be accessed from your VPC. We'll go into deeper detail about how to do all this in a later section.
Note that unlike the non-volume licensed WorkSpaces, there is a minimum number of WorkSpaces that you have to launch per month in order to use the BYOL option. At the time of this writing, that number is 200. For this reason, as well as the VL agreement requirement, BYOL is only feasible for large organizations, not for small businesses.
Cost is always a factor in making a big IT decision such as whether to move to Desktop as a Service and which provider to use if you do. In this, Part 2 of our series on Amazon WorkSpaces, I've tried to provide a breakdown of the costs that are involved, keeping in mind that this is a very volatile market and pricing is always changing so these numbers are only applicable at the time of this writing (November 2015).
In Part 3, we will move on past the money issues to take a look at some other factors that are important in selecting a DaaS provider, such as security.


Hello Lovely Friend, are you a Sugar Daddy/Sugar Mommy/Sugar Baby looking for an amazing Sugar Arrangement in Elgin in the United States?
Elgin is a city in Cook and Kane counties in the northern part of the U.S. state of Illinois. Located roughly 35 mi northwest of Chicago, it lies along the Fox River. As of 2013, the city had a total population of 110,145, making it the eighth-largest city in Illinois.
With a large Sugar Dating community of Sugar Daddys, Sugar Babies and Sugar Mamas, Elgin is the perfect place to find your beautiful mutually beneficial relationship and exciting Sugar Romance.


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Arada awards first construction contract for Phase 1 of Sharjah megaproject Aljada
• Modern Building Contracting Company wins deal to build four Areej Apartments blocks in groundbreaking mixed-use development
• Onsite mobilisation to take place within coming weeks, with construction to begin by the end of July
Arada has awarded the first construction contract at its record-breaking mega mixed-use project in Sharjah, Aljada. The UAE's newest developer handed the main construction award for the first four Areej Apartments blocks, based within Phase 1 of Aljada, to Modern Building Contracting Company LLC (MBCC), a major contractor that has worked on sites throughout the UAE and Saudi Arabia.
Mobilisation will take place onsite in the coming weeks, with full construction set to commence by the end of July. The buildings, which contain the first homes to be built within the 24 million square foot project, are scheduled to be completed by the end of 2019. In total, over 250 units will be built across the four Areej Apartments blocks.
HE Sheikh Sultan bin Ahmed Al Qasimi, Chairman of Arada, said: "This award is an important milestone for Aljada as we move into the development phase of this iconic and transformational project. We're pleased to be partnering with Modern Building Contracting Company, and look forward to working closely with them to help deliver Aljada's first homes."
The contract award is the latest announcement at Aljada, the AED24 billion mixed-use lifestyle destination located on the last large plot of undeveloped land in the heart of Sharjah. In April, Arada announced the launch of East Village, a 15-building creative community targeting the younger generation, which constitutes Phase 2 of Aljada, while also confirming that enabling work onsite had begun. Also in April, Arada signed a management agreement with Emaar Hospitality Group to bring three new hotels, Address Aljada Sharjah, Vida Aljada Sharjah and Rove Aljada to the megaproject.
In March, Arada announced that Zaha Hadid Architects had won a global competition to design the Central Hub, the focal point of Aljada, and a new leisure and entertainment destination for the UAE. The first phase of the Central Hub will be completed by the end of this year. In January, the developer also confirmed that the global engineering giant Jacobs had won a key contract to design the infrastructure for the project.
Launched in September 2017 by His Highness Sheikh Dr Sultan bin Muhammad Al Qasimi, Supreme Council Member and Ruler of Sharjah, Aljada has swiftly become Sharjah's fastest-selling residential community. Delivered in phases starting in 2019, the entire project is expected to be completed by 2025.
The Aljada masterplan is carefully designed with walkability and wide green spaces in mind, allowing residents, workers and visitors the ability to live, work, play and be entertained within a fully integrated and sustainable community. Aljada has exceptional connectivity to surrounding areas, and is an all-encompassing district that comprises considerable retail, leisure and entertainment options, in addition to a wide range of residential and commercial offerings.
Interested buyers may find out more about Aljada at the Arada Sales centre located at the Radisson Blu Sharjah in the Badriyah Ballroom from 10:00am to 7:00pm Saturday-Thursday.


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When even £4 million isn't enough
Unsurprisingly, it's quite a lot...
Jenny Chapman
£4m not enough
The average Briton would want to win at least £5.4 million before giving up their day job, according to new research.
A survey of 2,000 UK adults by games company Wink Slots as part of the Working After Winning Report revealed that the average Brit wouldn't deem anything less than £5 million enough to quit their job.
More than a third would continue working if they won a substantial amount of money, and one in six would work for a charity if they won the jackpot.
11% would retrain for a different career after winning a large cash sum, with 1 in 5 saying they would choose to do so in the digital media industry.
Other popular industries to retrain in included, film (18%), travel (16%), music (14%) sports (9%), and science (8%).
A quarter of Britons would invest in a business if they won a substantial amount of money, with 27% choosing property to plough their winnings into - the top industry to invest in.
Those who would invest their jackpot winnings also listed banking and finance (19%), hospitality (18%), automotive (14%), tourism & leisure (14%) and IT (6%) industries as popular investments.
Wink Slots said: "We often talk about what we would do with our winnings, but not what we would do after hitting the jackpot. It's great to see a third of Britons enjoy their jobs so much that they would continue working despite their windfall, and that some would even use the opportunity to retrain or volunteer their time for charity.
"The amount we would want to win before giving up our day job shows that we are cautious and tend to think long term when it comes to retirement – we want to ensure we have enough money to last through the years before entirely giving up work."
Upon winning a large sum of money, 83% of Britons would not tell their boss, with just 8% saying they would admit to how much they had won.
Local NewsAldi jobs near me: Supermarket hiring store managers in Cambridgeshire with salaries up to £60KAldi has plenty of open job opportunities if you're looking to make a change
Greene King pub closures: Hundreds of jobs at risk as 10pm curfew hits industry hard
SkyAs many as 800 jobs could be axed and 79 venues closed
Amazon jobs UK: Online retail giant hiring new Cambridge team for exciting driverless delivery service
Cambridge NewsThe new team will focus on developing Amazon Scout for use globally
Council jobs: The latest Cambridgeshire council jobs up for grabs paying up to £60K a year
Local NewsIf you're looking for a new job opportunity you might find it here
Aldi jobs: Supermarket hiring in Cambridgeshire and the pay is impressive
Local NewsThere are assistant store manager and deputy manager jobs up for grabs


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Q: A Fibonacci conjecture: $\frac{n-1}{n}<\log_{F_{n+1}}{F_n}<\frac{n}{n+1}$.
Given the Fibonacci sequence $F_n$, that is
$$
F_0=F_1=1,F_{n+2}=F_{n+1}+F_n.
$$
Then we have

*

*the sequence $\{\log_{F_{n+1}}{F_n}\}$ is increasing.

*for any $n\geqslant2$,
$$
\frac{n-1}{n}<\log_{F_{n+1}}{F_n}<\frac{n}{n+1}.
$$

In fact, I have tried to prove $(1)$ in a simple way, but failed. (See this previous question.) Because when $n$ is odd, the inequality
$\frac{\ln F_n}{\ln F_{n+1}}<\frac{\ln F_{n+1}}{\ln F_{n+2}}\ $ is easy to get by using AM-GM inequality and Cassini's identity; when $n$ is even, things will be very different.
As for $(2)$, I have no idea how to prove it, except for using Binet's formula.

A: Let $\phi=\frac{1+\sqrt{5}}{2}$ and $\eta=1/\phi^2<1$. With your definition of $F_n$:
\begin{equation} F_n = \frac{1+\sqrt{5}}{2\sqrt{5}} \phi^n ( 1   + O(\eta^{n}) =: c \  \phi^n (1+O(\eta^n))
\ \  \end{equation}
with $c\approx 0.72...$.
Then,
$$ \frac{\log(F_n)}{\log(F_{n+1})} = \frac{n+ k +  O(\eta^n)}{n+1 +k+O(\eta^n)}  =: \frac{n+k_n}{1+n+k_n}$$
with $k=\log(c)/\log(\phi) \approx -0.67227...$. Here, $k_n -k =O(n \ \eta^n)  $ so asymptotically you have the wanted  bounds (2). You may obtain rigorous  bounds for the error term, though it is cumbersome, after which it suffices to verify for some finite number of initial terms.
The above analysis is not particularly related to the Fibonacci sequence but works for any recursive definition of a sequence $x_n$ that leads to an asymptotic behavior of the form $x_n = c \phi^n(1+O(\eta^n))$ with $\eta<1$ and with the corresponding $k=\log(c)/\log(\phi)$.


On view now through June 15, 2019 at the Museum of Design Atlanta (MODA) is the Passione Italiana: The Art of Espresso exhibition. This spectacular exhibit showcases espresso makers used in Italy during the mid-twentieth century—alongside inventive coffee sets—and the designers/inventors associated with them. Overall, the exhibition showcases more than 50 pieces that date from the mid-20th century through present day.
This exhibit should appeal to design fans and coffee enthusiasts alike. In addition to featuring the beautiful espresso machines on display (see images below), the exhibition also provides a perspective on how coffee and coffee shops have had social and historical impact around the world, including the role of cafés as incubators in social justice movements and how they have helped fuel literary movements, musical achievements, and even political revolutions.
I had the chance to visit this exhibition last month, and photos from my visit are below. This blog post is organized by some of the major espresso machines and other items on display. At the bottom of this post, you can read a Q&A with Laura Flusche, Executive Director of MODA.
Exterior view of the Passione Italiana exhibit at Museum of Design Atlanta.
Interior sign of the Passione Italiana: The Art of Espresso display.
Another view of the Passione Italiana exhibition at MODA.
During my visit, I had the privilege of being guided around the exhibition by Laura Flusche, Executive Director of MODA. I captured the photos seen below after my tour.
Taking in the scene at the Passione Italiana exhibition.
On September 5, 1938, Achille Gaggia applied for a patent (patent number 365726 called "Lampo") for the first modern steamless coffee machine. The disruptive mechanism described in the patent was for the use of hot water pressure instead of steam to prepare an espresso characterized by a soft layer of "crema naturale". For many in the espresso community, this first patent from Gaggia marks the beginning of the modern era of espresso.
By 1947, the Gaggia company was founded with a formal incorporation happening a year later. The Classic was the first Gaggia espresso machine produced using the design from the latest patent.
Because of his invention, Achille Gaggia earned an honorary title as the "Father of the Modern Espresso Machine." In the decades following his groundbreaking patent, Gaggia has been at the forefront of the Italian espresso scene. It is safe to say that the coffee world would not be the same afterwards. For true history buffs, an amazing history of the Gaggia company may be found here.
On view at MODA's Passione Italiana exhibit is the 1952 Gaggia Milano espresso machine.
Another view of the 1952 Gaggia Milano espresso machine on display at MODA's Passione Italiana exhibition.
In 1956, Gio Ponti, chief editor of the Italian design and architectural magazine Domus, announced an international design competition for an espresso machine. Domus selected the design by Bruno Munari and Enzo Mari. The design, featuring multi-colored modular plates or faces, was influenced by the architecture of Gio Ponti. At the time of the announcement of their victory, both Bruno Munari and Enzo Mari were still young and essentially unknown. Exposure in Domus catapulted Munari and Mari to instant fame. Bruno Munari and Enzo Mari nicknamed their espresso machine the "The Diamond" ("La Diamante" in Italian) for the multi-faceted shape of the elements which could be composed to obtain different combinations of colors and sizes.
La Diamante was sold by the company La Pavoni under the name of Modello Concorso until the early 1960s. What's interesting is that after a hiatus of about 50 years, La Pavoni released a contemporary interpretation of "The Diamond." You can browse La Pavoni's current collection of "The Diamond" here.
With its pure steel body, the Faema E61 is the first espresso machine to use a volumetric pump to give the water the ideal 9-atmosphere pressure and keep the pressure constant during the whole extraction process, unlike the previously available lever espresso machines. Ernesto Valente invented what's known as the E61 group; it is called that because it first appeared on the Faema E61 espresso machine. Curiously, the name E61 signifies the total solar eclipse that occurred in 1961, the year of its invention. E61 is now a common standard for commercial espresso machines worldwide.
The Faema E61 on display at MODA's Passione Italiana: The Art of Espresso exhibition.
In the US, the allure of the cult-status machines—with suitably mystical-sounding names, such as Mirage and Spirit—boomerangs back to their maker, a faraway industrial-design genius with a reported penchant for driving a 1962 Cadillac and a preference not to be photographed. But to the Dutch he is just "Kees from Brabant," a friendly businessman from the Netherlands province of North Brabant who will likely visit a coffee bar if it bears one of his handcrafted creations or will just as well receive a local wanting a look-see at his headquarters.
Officially known as Kees van der Westen Espressonistic Works, his workshop and warehouse are contained in side-by-side industrial units in the small town of Waalre, a 10-minute drive from Eindhoven's rail station. Vintage Faema pieces and framed archival photos add character to the place. The staff, 25 in total, whistle while they work. But the interior is otherwise nondescript. There is no doubt that the machines are what matter most here, that all creativity and concentration are devoted to perfecting the process of making espresso. Van der Westen said this much in reply to 20 questions inquiring about his career history, the coffee he drinks nowadays, and a completely new machine currently in his head but which he soon expects to be at his, and, eventually, the world's fingertips.
Read more in that interview to find out about the various customizations that the company offers. The Kees van der Westen website also features a fascinating history of the design of its espresso machines since 1984.
On display at MODA's Passione Italiana exhibition is the Triplette edition from the Mirage line of Kees van der Westen espresso machines.
The Mirage Triplette by Kees van der Westen on display at MODA's Passione Italiana exhibit.
Detail from the Mirage Triplette by Kees van der Westen on display at MODA.
In addition to the espresso machines, the Passione Italiana exhibition features various other coffee-related items on display, such as the famed Italian coffee pots. One of these objects is the Bialetti Moka.
From the early 1950s to the present day, Bialetti has manufactured over 200 million coffee makers. If you want to learn more about the Bialetti Moka, check out this post.
Mendini's work in product design was influential in the sense that it pushed the boundaries of what products could be. A notable example is his Lassú chair from 1974, a chair built on top of a pyramid structure, which forgoes conventional notions of function. Mendini was addressing the domestic object as a conduit for spirituality, an idea reinforced by his ritualised burning of the chair, photographed for placement on the cover of Casabella in 1975.
Mendini organized the Oggetto Banale (Banal Object) exhibition at the Venice Biennale of Architecture in 1980 and included this espresso maker as an entry.
The AnZa introduces new materials to the design of the espresso machine. The model on view at MODA is made of concrete, wood, steel, brass, and glass.
The designers raised over $145,000 on Kickstarter to put the machine into production. You can watch the Kickstarter video here.
The AnZa, on display at MODA's Passione Italiana exhibition.
Another view of the AnZa, on display at Passione Italiana exhibition.
One of the highlights of MODA's Passione Italiana exhibition is the limited edition espresso machine by Victoria Arduino. In celebration of their 100th anniversary, the company made 100 of these machines (called the Venus Century) and had them blessed by the pope. Machine number 000 was donated to Pope Benedict XVI, who had declared his passion for espresso.
The particular machine seen below was lent to the exhibition by Espresso Southeast out of Auburn, GA.
The Victoria Arduino Venus Century is perhaps the centerpiece of the exhibition at MODA's Passione Italiana.
With Passione Italiana, MODA introduces the Co.Lab, an experiential space within a gallery that's inspired by the spirit of creativity fueled by coffee. The immersive environment is developed by MODA with some of Atlanta's most creative entities to offer a center for making, thinking, talking, and learning, and will feature expansive communal tables within an inviting shared space.
Visitors to Co.Lab will be invited to participate in What is Your Story, a crowd-sourced storytelling installation organized by design firms Orange Sparkle Ball and non-profit sister, Spark Corps, in collaboration with BooknBrunch that provides a touching look at how untold stories, struggles, and secrets can forge connections. The hands-on project will invite guests to anonymously inscribe their story in a used book on view at MODA and give visitors the opportunity to respond to these stories by sending a supportive message via postcard.
This is one of the coolest aspects of this exhibition, and I captured a few photos below from guests who participated in What Is Your Story.
A display at Co.Lab's What Is Your Story installation.
A wider view of books that have been annotated/marked by visitors at Co.Lab's What Is Your Story installation. You can respond to the questions/prompts by sending a postcard to the author of the story/question/prompt.
I reached out to Laura Flusche, Executive Director at MODA with some additional questions about the Passione Italiana exhibition. This Q&A is presented below.
Q: What was the process like for putting this exhibit together? Was it something in the works for a long time?
LF: We planned this exhibition for about a year. It's a traveling exhibition that originated at the Cube Design Museum in Holland and was curated by an Italian design curator named Elisabetta Pisu who is with the IMF Foundation. We asked the curator if we could adapt the exhibition so that it better reflected MODA's idea of design as a creative process that inspires change, transforms lives, and makes the world a better place. So, we added some machines like the Victoria Arduino Century (the big machine in the back gallery) that we were able to source locally. And we did some research on the ways that coffee has fueled creativity and change across history and included that information. Because we prioritize active participation over passive observation in our exhibitions, we collaborated with Orange Sparkle Ball and Spark Corps to develop the Co-Lab which provides a coffee shop-esque environment and in which visitors are invited to participate in the What's Your Story project.
As it appears at MODA, the exhibition was designed by Susan Sanders, who wanted to create an immersive environment that would provide visitors with an experience akin to being in an elegant coffee shop.
Q: What's been the response/engagement like for the Co.Lab "What is Your Story"? Have you mailed a lot of postcards?
LF: Lots! I don't know the number as Orange Sparkle Ball is tracking that, but I'm sure it's in the hundreds. And even more stories have been written in books. Visitors generate somewhere between 40 and 70 of those each week.
Q: Do you have a favorite piece or installation in the current exhibit?
LF: Several! I really like the Victoria Arduino Century machine, both for its size and glamour, but also for the fact that we found it right here in Georgia. I'm also a big fan of the Alessi Tea and Coffee Tower projects — especially the ones designed by Massimiliano Fuksas & Doriana Mandrelli and by Dominique Perrault. They're so elegant.
Q: What's been the most surprising aspect of the exhibit to you and, based on your views, to the people that visit this exhibition?
LF: I think it's the design and technology story that explains how espresso (as we define it today) came into being. Before I started working on this exhibition, I never thought much about the origins of espresso, why it came into being and how design and technological developments over time enabled us to make it.
Q: Is there anything else that you want to share about Passione Italiana with an audience of coffee enthusiasts?
LF: Even if you don't like coffee, you'll like this exhibition, as the machines are beautifully designed!
There is a lot to discover at MODA's Passione Italiana exhibition.
Passione Italiana: The Art of Espresso runs at MODA (address: 1315 Peachtree Street NE, Atlanta, GA 30309; Google Map here) through June 15, 2019. Pro tip: sign up to go on one of the guided tours of the Passione Italiana exhibition (current dates: April 28; May 5; May 9; May 16; May 19).
MODA does not have designated parking, but offers a 20% discounted museum admission for patrons who walk, bike, or use public transportation (MARTA) to get here. MODA is located about a five minute walk away from the Arts Center MARTA station.
You can check the MODA's opening hours here.
Final verdict: I highly recommend visiting this exhibition if you have any interest at all in design and/or the world of coffee. You're guaranteed to learn something new and see something beautiful.
One of the most interesting and unique coffee shops in the Atlanta area is Docent Coffee, located in the Old Fourth Ward / Sweet Auburn neighborhood of Atlanta. This coffee shop has a unique mission in making coffee and art accessible, without being snobby or pretentious. The coffee shop—which also does an incredible job roasting coffee beans in-house—partners with local artists and puts their artwork on every coffee bag they sell in store and online.
We think specialty coffee should be more approachable, which is why we have taken it upon ourselves to make great coffee, and the community it has traditionally been associated with fostering, accessible again...to everyone. We at Docent feel that you can roast and serve seriously amazing craft coffee, without taking yourself, and the entire endeavor, too seriously. After all, the hip branding, the carefully curated social media content, and all the other already well-trodden 'coffee cliches' relating to specialty coffee aren't going to make that coffee you're drinking taste any better or worse...so why hang your hat on that stuff?
So we just try to be ourselves. This simply involves roasting the best coffee we can, forging personal relationships with coffee farmers from around the world, sourcing the best teas available, seeking out/promoting great local art, and doing our part to support the communities we feel passionate about.
Similar to how a docent at a museum is there to guide you, the team at Docent Coffee aims to do so for both coffee and art—they are there to helpfully navigate you in discovering something new in coffee and in art. It's an amazing concept that is truly unique not just in the city of Atlanta but in the greater United States.
I visited Docent Coffee in February and had multiple interactions and discussions with the co-founders. As a result, this blog post is the lengthiest I've published to date, but it is because there is so much to cover. Those of you who appreciate both the technical and the artistic/creative will enjoy how the co-founders' vision meshes together at Docent Coffee.
Q&A with the Docent Coffee co-founders, including how Docent Coffee came to be founded and the vision of the co-founders; the Q&A is with Mr. Docent (focusing on art) and with Nolan, focusing on coffee roasting.
Docent Coffee is located in the Old Fourth Ward / Sweet Auburn neighborhood of Atlanta at 381 Edgewood Ave SE, Atlanta, GA 30312. The space was previously occupied by Cafe Velo. The coffee shop features ample seating inside, and there is a wonderful patio/courtyard adjacent to the shop that offers plenty of seating as well and is pet-friendly. There is also a covered patio on the second floor, accessible via back stairs.
The front of Docent Coffee on Edgewood Avenue. Photo courtesy of Docent Coffee and used with permission.
Interior at Docent Coffee looking toward the Edgewood Avenue front entrance.
Interior of Docent Coffee. The view through the window is toward the outdoor courtyard (patio) of Docent Coffee.
A view of the courtyard at Docent Coffee. There is plenty of outdoor seating and the space is pet-friendly! Note the stairs on the left leading to the second-floor patio with a covered roof.
The patio at Docent Coffee captured during summer. Photo courtesy of Docent Coffee and used with permission.
The covered patio on the second floor at Docent Coffee.
The interior of Docent Coffee. There is a full espresso bar. Docent Coffee also offers various sandwiches which are all named for famous artists.
Interior design of Docent Coffee. The coffees seen on the two shelves are profiled in this section.
Interior of Docent Coffee. That is Andy Warhol drinking a cup of coffee seen on the back wall.
Interior coffee vibes at Docent Coffee.
Another view of the interior of Docent Coffee.
Wide-angle view of the interior of Docent Coffee. The coffees on the two rows are profiled in this section.
The blue accents work well inside Docent Coffee.
The menu at Docent Coffee features pour-over coffee, drip coffee, cold brew, and the classic espresso drinks like a cappuccino or a cortado (see the full list of coffees in this section). There are also loose leaf teas (from Rishi Tea) on the menu. Light snacks/meals include bowls, toasts, and various pastries (such as croissants, cookies, and muffins that are baked fresh daily).
The menu at Docent Coffee.
Most interestingly, Docent Coffee also has sandwiches on the menu which are all named after famous artists: Warhol, O'Keefe, Banksy, Twombly, Kahlo, de Kooning, and Rothko are currently on the menu. A selection of rotating/season specials (such as the lavender latte and the tomato soup) rounds out the menu (PDF).
The following are the coffees that are currently available at Docent Coffee. Because Docent Coffee is both a coffee shop and a roaster, each of the coffees profiled below is roasted in-house (Docent Coffee is closed on Mondays for roasting).
Click through the links to go to the individual pages on the Docent Coffee website for additional details.
Jaguar is a Costa Rican single origin, honey-processed coffee with notes of pomegranate, roasted almond, and cane sugar; it is a light to medium roast. I have personally tried the Jaguar in my espresso machine at home and highly recommend it. The artist featured for this coffee is Kelly McBride (Etsy | Instagram).
Conceit is an Ethiopian single origin, naturally processed coffee with notes of honey, concord grape, blueberry, and pineapple; it is a light roast. The artist featured for this coffee is John Tindel (Web | Instagram).
Miscreant is a Zambian single origin, wash-processed coffee with notes of watermelon, apricot, and lime; it is a light roast. This coffee would be excellent for a pour-over. The artist featured for this coffee is Sarah Emerson (Web | Instagram).
Cloud Walker is a Papua New Guinean single origin, peaberry-wash processed coffee with notes of chocolate, honey, and fig; it is a light roast. The artist featured for this coffee is Craig Dongoski (Web | Instagram).
It's Classified is a Kenyan single origin, wash-processed coffee with notes of mango, red berry, burnt sugar, and meyer lemon; it is a light to medium roast. This coffee is also excellent for a pour-over. The artist featured for this coffee is Craig Dongoski (Web | Instagram).
Snarf Snarf is an Ugandan single origin, wash-processed coffee with notes of red apple, black tea, caramel, and fig; it is a medium roast. The artist featured for this coffee is Amelia Carley (Web | Instagram).
Ayahuasca is a Peruvian single origin, wash-processed coffee with notes of chocolate, walnut, and apple; it is a medium roast. The artist featured for this coffee is Kyle Brooks, aka BlackCatTips (Web | Instagram).
Cream + Sugar is a Brazilian and Guatemalan blend coffee (natural and wash-processed, respectively) with notes of cocoa, burnt sugar, strawberry, and rose; it is a medium to dark roast. The artist featured for this coffee is Trendz (no link to social media presence as he is private/anonymous).
Meander is a triple blend coffee from Tanzania, Peru, and Indonesia (wash-processed from all three origins) with notes of berries, chocolate, and raisin; this coffee blend is a dark roast. This blend is great for both espresso and drip coffee. The artist featured for this coffee is Jeff Demetriou (Web).
Inconceivable is an Ugandan and Colombian blend coffee (wash-processed for both origins) with notes of brown sugar, caramel, and dried cherry; this blend is medium to dark roast. (Editor's note: pay attention to the Inconceivable link; I hope the reference makes sense). The artist featured for this coffee is R. Land (Web | Instagram).
Counterfeit is a Colombian single origin decaf coffee with notes of cherry, citrus, and cane sugar; it is a medium roast. The artist featured for this coffee is Miya Outlaw (Web | Instagram).
Epiphany is a Colombian single origin wash-processed coffee with notes of chocolate, cherry jam, and plum; it is a medium roast. The artist featured for this coffee is Angie Jerez (Web | Instagram).
A selection of coffees at Docent Coffee. From left to right: Cloud Walker, It's Classified, Miscreant, Abstract, and Snarf Snarf.
The coffee bags available for purchase at Docent Coffee. In focus at the far left: Epiphany.
A selection of coffees at Docent Coffee. From left to right: Counterfeit, Cream+Sugar, Meander, and Inconceivable.
The espresso at Docent Coffee is the Meander: a triple blend of coffee beans from Tanzania, Peru, and Indonesia (in a 40/30/30 ratio by weight). Hailing from the Kilimanjaro, Amazonas, and Sumatra regions, respectively, this dark roast blend allows for an incredible tasting cappuccino, cortado, or other espresso-based drinks that Docent Coffee offers. I had the chance to try the cappuccino, and I was blown away by the quality and taste. For more about why Docent uses a triple blend of beans for its espresso (rather than a single origin coffee), read the Q&A with Nolan below.
A video of the cappuccino being prepared by Nolan from Docent Coffee is below, followed by a few photos.
The cappuccino from Docent Coffee.
The cappuccino from Docent Coffee, next to the Meander triple blend (Tanzania, Peru, Indonesia) coffee bag.
Another view of the cappuccino next to the Meander.
Docent Coffee is currently partnered with the Museum of Design Atlanta which has an ongoing exhibition called Passione Italiana, chronicling the evolution of the espresso machine. This exhibition, which opened on February 24, runs through June 9, 2019.
There are some incredible items on display at this exhibit at MODA, including an espresso machine made of concrete!
Docent Coffee will work with MODA to bring coffee cupping/tasting events both at MODA and at their coffee shop throughout the months of March and April; check the MODA calendar for details. The joint event with MODA and Docent Coffee that was held on March 9 was at full capacity.
Finally, Docent Coffee will soon unveil monthly cuppings and brew classes (tentatively scheduled to begin in April 2019). As spring brings warmer temperatures, there will also be pop-ups and other events hosted on the patio of Docent Coffee. Best way to keep track is to follow the Docent Coffee Instagram account or check the Atlanta Coffee Shops events page.
Docent Coffee is closed on Mondays as this is the day of the week when they roast the coffee. I had a chance to visit Docent Coffee on one of their roast days and spoke with Nolan, the master roaster at Docent Coffee, about the roasting operation. At the heart of the roasting operation at Docent Coffee is a Diedrich Roaster; Nolan has complemented the hardware (the roaster) with an open-source software to precisely monitor the temperature profile of the beans as they are roasted. For those curious, there are a few open-source roasting applications available on GitHub.
During my visit, I saw the Cream + Sugar (Brazil and Guatemala) blend and Miscreant (Zambia) being roasted. For the coffee blends, Nolan uses a simple 50/50 split by weight to combine the beans after roasting.
During my extensive conversation with Nolan, I was really impressed with Nolan's technical background (he has a mechanical degree from Georgia Tech) and his passion for roasting coffee. On the (very?) nerdy side, as we discussed the technical details of coffee roasting (the science aspect of roasting compared to the art aspect of roasting), topics such as concavity and differential equations came up in our conversation. I was thrilled to have this conversation because, as someone with a technical background as well, I could relate to what Nolan was discussing. As you read through the Q&A with Nolan about his experience, you'll learn how Nolan built his own coffee roaster during his time at Georgia Tech and how his experience has ultimately shaped him to become the master roaster at Docent Coffee.
A few photos from the coffee roasting day at Docent Coffee are below.
Nolan getting ready to put some coffee beans sourced from Brazil into the hopper for roasting.
First batch of coffee beans is roasted!
Nolan getting ready to start roasting the Guatemalan coffee beans.
Freshly roasted! The coffee roasting software is seen running on the laptop in the background.
Freshly roasted! Look at that smoke!
Macro detail of the freshly roasted beans.
Detail from the beans getting cooled.
Final step before mixing the beans and packaging—collecting the cooled beans.
Q: Can you tell me more about how Docent Coffee came to be founded and how you two met each other? Did you have any connections to the owners/team at Cafe Velo as you transitioned into their space?
Docent Coffee: We met each other through a mutual friend (who was also in coffee) after we both expressed an interest into putting together a different kind of coffee roasting business and shop. We each brought different things to the table, and those different things happen to mesh very nicely to form a very cohesive and solid brand/concept. Nolan's focus would be all things coffee, while mine was more in the branding, creative, and outreach departments. We often use the Apple analogy of Nolan being the Steve Wozniak component of Docent and myself being the Steve Jobs component.
Aside from providing Cafe + Velo with their coffee the last several months they were open, we did not have a connection with them.
Q: In my conversation with Nolan, one highlight was that the staff that used to work at Cafe Velo is still employed at Docent Coffee. Can you comment more on this detail?
Docent Coffee: Yes. Initially the most of the original staff came onboard with us; however, a couple of our employees moved out of state a couple of months after we opened, so now we have one remaining Velo employee.
Q: What are your favorite coffee drinks?
Docent Coffee: Black coffee is our number 1 of course, but I think it's safe to assume cortados and cappuccinos would be our 'espresso-based drink' favorites.
Q: Can you talk more about your membership plan for coffee? It sounds like a really great deal. What was the impetus for this decision and was this something you've wanted to do from the start?
Docent Coffee: It is a really great deal if you're even an average coffee drinker. We just figured it would be a better way to get more people engaged with better coffee at a fraction of the price they would pay elsewhere piece-meal.
Q: Do you have any events that you are hosting on a regular or semi-regular basis? If so, what are they? If not, do you have any plans?
Docent Coffee: We plan on offering monthly cuppings and home brew classes very soon. Probably starting in April. March—April we will be doing this type of programming with MODA and their current Passione Italiane espresso design show (both at MODA and at Docent).
Lots of pop-ups on the patio are in the pipeline as well.
Q: What have been some of your biggest challenges in running Docent since opening up your coffee shop?
Docent Coffee: Probably the biggest is just getting out there enough so that people know you exist, and where you are. After that hurdle is overcome, you've got to get them to taste the coffee. When you have a coffee scene so dominated by convenience and style, it can be difficult for carefully crafted premium coffees like our own to get the recognition and reception we feel they deserve.
Q: Can you briefly talk about your experience with art and how you envisioned incorporating coffee and art into a coffee shop? Who are your favorite artists/inspirations? Do you follow any art blogs?
Mr. Docent: I've been a career artist for over 20 years, and I noticed very similar parallels with regard to how both art and specialty coffee are perceived, presented, and approached by the general public. In my opinion, they both suffer from the same 'perception problem' and/or cliches often associated with the two that prevent a large majority of the population from even considering in learning more and/or having deeper experiences of the two. Quite simply, the pretense, and the air of exclusivity surrounding both, creates an unnecessary 'barrier-to-entry' for a lot of people; something that an analogous industry like, say, craft beer doesn't have. We are both very passionate about coffee and art, so I thought Docent would be the perfect vehicle to utilize in bringing what we felt are enjoyable and expansive experiences to more people in more places…without the pretense.
Q: Do you have a strategy for finding local artists whose work goes on the coffee bags? Is it personal connections you've made over the years, strolling through Instagram looking for inspiration, or something else?
Mr. Docent: I have a strong network of local artists I know to whom I initially reached out to be involved, but we also receive submissions as well. It's combination of our own discoveries, submissions, and suggestions that all get filtered through a curatorial process.
Q: Is it correct that the only non-local (Atlanta-based) artist featured on your coffee bags is a South-Carolina based artist Kelly McBride with the Jaguar design?
Mr. Docent: Yes. Given that we felt the subject matter for that coffee/bag needed to be more literal, we sought out artists we felt would work well for the label.
Mr. Docent: My favorite artists are Cy Twombly, Marcel Duchamp, Robert Motherwell, Robert Rauschenberg, Mark Rothko, and Janet Echelman.
Q: Is there anything else that you'd like to share about the art + coffee theme that others reading this Q&A would appreciate?
Mr. Docent: We encourage people to check out more different kinds of art and our more different kinds of coffee. Getting more engaged in either community is very rewarding and eye-opening. You don't need to 'know anything about art (or coffee)' to appreciate or like it. Picasso once remarked that he didn't need to understand a sunrise for it to move him. In my opinion, this view captures the essence of appreciation for really anything. At its core, it's the visceral experience of person that's the most pure, powerful, and honest one. It's when you start passing it through the filter of your mind and unrelated qualifications that you can convince yourself its something entirely different.
Q: We spoke about your coffee experience during your days at Georgia Tech, how you came up with your own coffee roaster, which led to some seed money to begin TopTime Coffee. Did you foresee yourself going in the direction where you currently are (co-owner / head roaster) compared to the degree you received? Was there a moment where you knew for certain that one day you'd open up a coffee shop of your own?
Nolan: I definitely didn't see myself roasting coffee when I started school. Like many of my friends at Tech, I thought I would end up with an engineering job at a lab somewhere. As I got further into my education, I realized my love of building machines. During my second year, I received some grant money to invent a product that would solve a problem, so I 'solved' the problem of home coffee roasting by building a prototype roaster. I turned this project into a year of research about the coffee roasting process to improve my designs. This project sparked a fascination with the coffee industry, building roasters, and eventually led me to start Docent with Mr. Docent.
Q: TopTime Coffee, your coffee start-up/cart at Georgia Tech, is going to open a second location soon. How passionate is the coffee community at Georgia Tech? Do you foresee expanding to other parts of Georgia Tech or perhaps to other universities?
Nolan: From four years of personal experience and now running two shops on campus, I can say with certainty that those students live on coffee. The coffee community at Tech is fairly large and well-versed, so I've always been surprised at the lack of good, accessible coffee to students/faculty. One of my goals when I graduated was to open a shop on campus so I could solve that problem, and we are now opening our second one a year after the first.
Editor's note: TopTime Coffee launched its second location in the Van Leer Electrical & Computer Engineering Building on March 4, 2019.
Q: I think we are in agreement that the coffee roasting process can be both an art and a science. Can you comment on how your engineering degree has informed your views on the technical/science part of it?
Nolan: Absolutely—and for me more of a science than an art (but don't tell Mr. Docent!!). Studying heat transfer and thermodynamics in school really helped open my eyes about potential problems with roasters on the market and how changing your roasting parameters can alter the chemistry inside the beans dramatically. I think that with any craft such as this, the person in control should fundamentally understand every process which takes place and why it occurs. Of course there is also an art in creating a beautiful temperature curve and cupping a delicious end result—I'm just better at speaking nerd language.
Q: For the coffee aficionados of the world, you mentioned that coffee beans used in espresso should not be single origin but a blend. Can you elaborate more on your stance?
Nolan: Some roasters will hate me for this, but I believe that espresso should always be a blend. In my experience with single origin espresso, I find that the flavor profile tends to be too one-dimensional. If a coffee has a bright, fruity profile, I don't want that to be the only thing I can taste. To me, espresso should tell a story. I blend three different coffees in our espresso that offer a wide variety of flavors. When dialed in correctly, the shot should come in three phases: floral, chocolate, and berry. I am the type of person that can't appreciate a good steak without a side of potatoes and green beans. I don't think espresso should be treated any differently.
Q: Is there anything else that you'd like to share with a wider audience about coffee, favorite coffee shops, your interests, etc.?
Nolan: I think naturally processed coffees are underrated and deserve a chance. I love coffee from the Democratic Republic of Congo, Uganda, and Guatemala (Ethiopians and Kenyans are great too but those already get too much love). My favorite coffee shops are ones that I make friends at. My girlfriend and I foster pit bulls from Fulton County Animal Shelter. We have adopted two of them so far.
Docent Coffee has an amazing concept and vision. The coffee is some of the best I've tasted in Atlanta. The partnerships that Docent Coffee has forged with artists are wonderful; Docent Coffee embodies how a local business can and does support other locals in creative fields.
If you haven't already, put Docent Coffee on your must-visit itinerary for a one-of-a-kind experience. If you like what you see (and taste), you can become a patron of Docent Coffee for $50/month for unlimited espresso coffee drinks and teas (there is also a yearly patron option if you're seriously committed). In my opinion, Docent Coffee in Atlanta is a coffee shop that deserves much more awareness and recognition than it has garnered so far—I hope you visit, taste the coffee (and view or talk about art), and hopefully agree with this assessment.
Docent Coffee: helping you discover something new about coffee and art, without pretense. In the wise words of Steve Jobs: that's who they are—that's what they are about.
I can't wait to see what the future holds in store for Docent Coffee, and I hope you do too.


I've been back and forth on whether or not I should watch POV's of new coasters before I actually ride them or not. Part of me wants it to be a surprise, but I also feel like it might not even make a difference. What are your thoughts?
Well I only want so see pov's of coasters before I ride them that are outside coasters like Fury 325 or Millennium Force. However, I want to be surprised before I ride a indoor coaster or an indoor element such as Mystic Timbers or Verbolten.


I'mcurrently living in Big Lake, Alaska. Here I'm spending all my time with an amazing group of dogs. Many plans for the coming seasons, so stay tuned.
The summer of 2012 I flew to Whitehorse, Yukon. I went hitchhiking and camping all the way to the community of Fort McPherson, in northern NorthWest Territories. I met some great people along the way, and made friends for life. In the community I experienced some great culture, singing and dancing, and lots of local food. Among other things I participated in two weddings and one funeral, isn't that a movie? I also went on a 2 week paddle on the Peel River, a ways of the Rat river and Husky Channel, before I stayed some days in an old cabin along the river. I saw wolf and bears, and an old trapper, don't know which I was most scared of. After some wonderful days I turned south again, and hitchhiked down to Dawson, and then over the Top of the World highway, to Tok, and on to Big Lake, Alaska. In Big Lake I ran dogs from September 2012 to April 2013. Training some of the sports best athletes, and participating in some great races: Top of the World 350 (8th), Copper Basin 300 (5th), Yukon Quest 1000 miles (6th) and Sheep Mountain 300 (1st).
Spring of 2013 I went to Greenland for two months. Living in a small cabin 4 hours walking north of Ilulissat, and running Greenland dogs in some truly amazing landscape. Memories for a lifetime.
The fall of 2010 I left my hometown of Kristiansand, 18 years old, to try to sail arround the world for the next 4 years. My goal was the Pacific, Arctic and Antartica. Visiting Alaska, Canada, Chile, Argentina etc. Sorry to say, after visitting Marocco, on my way to Las Palmas I got into a bad storm. My mast broke in the stong winds, and I got towed into the harbour. I was travelling on a very low budget, and a 13.000 USD new mast was not something I could afford. A repair could be done, but it would probably not be strong enough, and brake again. I made the tough decision to sell the boat, and start over. Gather up some more money, and try again.
From the summer of 2011 to Mai 2012 I worked as dog musher and tourist guide in Røros, Norway. Training dogs for the Femund and Finnmarkslopet, and guiding tourists on day trips and overnight trips with dog sled. I got to run the puppies in the short Femund 400km. This was the foundation of a life filled with dogs, its like a drug, you get addicted to the sport.


Cohors Quinta Gallorum is part of the Arbeia Society that has been set up to promote interest in the Romans at South Shields through re-enactment. Quinta aims to research, reconstruct and display to the public all aspects of military and civilian life in early third century Britain. It is open to anyone who is interested in this period.
Cohors V Gallorum is Latin for 'Fifth Cohort of Gauls', the name for the auxiliary unit that garrisoned the fort in the third century. The name is known from inscriptions found on the site, while our logo is taken from the ownership stamps found on roof tiles.


Pew Charitable Trusts released a report that details spending and enrollment in the Children's Health Insurance Program (CHIP, for short). The report details how CHIP has helped reduce the number of uninsured children from 10.7 million in 1997 to 6.6 million in 2012. It also states that the program costs 40% less per child than traditional employer-sponsored insurance and Medicaid.
In 2012, CHIP provided health care for 7% of South Carolina's children.


This is my oldest, helping me bake cookies in 2005.
I grew up in a house with a Mom who took her Christmas cookie baking seriously. She made several different kinds and always had an assortment out from thanksgiving to New Years. As a mom with kids who take cookie eating seriously, I try to replicate this in my own house.
Each year, I ask the members of the peach house what they would like to eat. I peruse Pinterest for fun or new recipes that I think we all would like, and I like to add in a couple things my mom made as well. I feel it is important to note: we host a Christmas party every year, so I try to make enough for the family and for the party.
I am going to include our family recipe for Ruskies here, even though I don't have a picture of them yet (maybe if I can get them made soon I will update this photo). There are tasty little nut cookies, not too sweet and they go great with a cup of tea or cocoa!
Combine the flour, margarine and shortening together and mix it like pie dough. Dissolve the yeast into 1/4 cup of warm milk. After a few minutes (letting the yeast proof a bit), add it and the eggs, plus the rest of the milk to the dough. Let it all chill an hour.
Combine the filling mixture and set it aside.
Roll out the dough into portion, using sugar to dust the counter-top instead of flour. Cut it into 2″ squares, then fill them with the nut mixture and roll them up like a crescent roll.
Bake 350 degrees for 10-15 minutes.
In years past, I have baked all of the cookies and frozen them, then just took a few out at a time as needed (or, what happened most of the time is that the kids ate frozen cookies). But I have found by the time Christmas closes in, those cookies don't taste the best. So, this year I am freezing dough! That way, I can just take out a few (or a dozen) and bake them up fresh! For sugar cookies, I am planning to cut them out and then freeze them. The toughest part of those will be decorating them as I bake them, but I am up to the challenge (I think).
If you are looking for more inspiration or new recipes, check out our Pinterest page devoted to Christmas Cookies!


Read this article! Must read if you have, or are going to buy, an AR pistol!
What young Americans are saying about guns. MUST READ!
FN 509 Reviews are in! Check them out in our news section.
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If you are looking to book a Cake Smash for your little one's first birthday, then please do take the time to watch the my cake smash video, it's a little taster of what happens during my Cake Smash Photography Session's, there is a link below.
Cake Smash Sessions are a unique way of celebrating that first birthday milestone! Not only will your little person have a lot of fun, you'll have some amazing images, that you'll treasure for many years to come.
Shoots are available from Monday to Saturday, the creative fee is £130. This covers your session time, me preparing the proofs, a cake to smash and your viewing appointment, and does not include any products. Product pricing starts at £245.
If your child has food allergies please let me know when you purchase your session fee and I will liaise with my very talented cake maker.
Please don't hesitate to call if you have any questions. My number is 07887 524683. If I'm in a session I don't answer calls but I'll ring you back as soon as I can.


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