text:
Brian St. Pierre: The 5 Must Have Nutrition Fundamentals
"The fundamentals are principles because they never change. They're not just cool ideas; they're factors that are consistent and important regardless of who you are, where you live, and what you do. So, whether you're an athlete, a stay-at-home mom, or a weekend warrior, all of these factors are important. How you go about following them can differ, but the principles remain the same." – Brian St. Pierre
What is the biggest roadblock that's keeping you from creating a healthier lifestyle?
In Wellness Force Radio episode 180, Certified Sports Nutritionist, Certified Strength and Conditioning Specialist, Author, and the Director of Performance Nutrition at Precision Nutrition, Brian St. Pierre will teach you the 5 Must Have Fundamentals: Nutrition, Sleep, Stress, Movement, and Environment. Plus find out why "calories in, calories out" is the wrong approach, how to increase your NEAT Factor, and how you can to let go of the old weight and gain more energy through nutrition.
Whether you work long hours or you're raising a family, Brian will teach you how to apply the 5 Nutrition Fundamentals to fit your unique lifestyle.
"Sleep, stress, nutrition, movement, environment, and even our microbiome are really key pieces that we can modify. There are only so many domains that we can impact, but you can't focus on the minor details without the fundamentals." – @BSPNutrition http://bit.ly/wfpodcast
ONLINE NUTRITION COACHING
Opening July 2018:
Precision Nutrition Coaching for Men and Women
Need help eating better, improving your health, and getting the body you want? If so, you're in the right place. Twice a year Precision Nutrition opens their coaching program to men and women who want to look and feel their best. Over the course of 12 months, they help their clients get into the best shape of their lives… and stay that way for good.
Ready to become the fittest, strongest, healthiest version of yourself? Your time is now.
If you're wondering what Precision Nutrition Coaching could do for you, take a peek at some of the amazing things they've helped clients accomplish:
Listen To Episode 180 As Brian St. Pierre Uncovers:
Why the idea behind "calories in, calories out," is incorrect and what other factors play into weight loss such as hormones, stress, and sleep.
His personal ethos about putting the fundamentals first when it comes to nutrition and living a life full of wellness.
How to let go of the old weight and gain more energy through nutrition.
The importance of building specific, fundamental skills around health that you can use under any circumstance in life.
Why the "all or nothing" mindset is the biggest roadblock that keeps you from creating a healthy lifestyle.
The fact that people feel so alone when it comes to following their health and wellness journey.
The 5 Health Fundamentals that everyone needs to know about – Nutrition, Sleep, Stress, Movement, and Environment.
Why nutrition and movement are typically the first fundamentals that he focuses on with clients.
The different nutrition trends out there and what you should be doing according to your personalized lifestyle.
How he integrates emotional intelligence into each of the 5 fundamentals.
Why doing small experiments on yourself can help you figure what works for your individual health needs.
How your meal plan can naturally fit your likes and routine.
The healthy eating habits he created for himself when he was young based on what his family was like.
How he works with clients who are parents versus those who are single.
How his own coaching style evolved once he became a parent.
Your energy levels when you were young adults versus in your 30s, 40s and beyond
How busy people with families can begin to focus on applying the 5 fundamentals to their life.
The 4 main components of our metabolism and utilizing energy including the NEAT Factor and our resting metabolic rate.
How to increase your NEAT Factor in alignment with the 5 Fundamentals.
The best way to integrate wearables like Fitbit into your NEAT Factor.
Power Quotes From The Show
"People who complete the program are constantly telling us that their struggles with getting healthy weren't all about the food; it was their "it's all or nothing" mindset. You just can't get healthy with that kind of thought process." – @BSPNutrition http://bit.ly/wfpodcast
"So many people get caught up in the latest, new study or theory that comes out and they drop everything they're doing. People begin to eat low-sugar or cut this and cut that out of their diets. Those things might be helpful, but they're not going to apply to everybody. What if I like sugar and some carbs? You can't fit everybody into the same mold. Instead, we should teach specific principles that come across different dietary strategies for people who are Vegan, Keto, or Low-Carb." – Brian St. Pierre
"A lot of us have this fear of taking the first step. 'What if I do it and it doesn't work?' We want people to approach the fundamentals as small experiments. You're just playing with these factors to see what happens. If it doesn't work, you can go back to doing something else." – Brian St. Pierre
"What worked for us in high school or college doesn't work for us anymore as full-grown adults. Back then you didn't have a full-time job, bills to pay, or all these other responsibilities that you now have. Life circumstances really dictate what you're able to do, but there's always something that you can do to stay on track and sustain your healthy lifestyle." – Brian St. Pierre
"The NEAT Factor is maybe the no. 1 correlation to why people do or do not change weight when they under or overeat. Research has shown that NEAT can vary by up to 2,000 calories a day between people which is an enormous difference." – Brian St. Pierre
"Your feelings and your emotions are not separate from your body. Your emotions impact your physical world and vice versa. They may be separate systems, but they're fully integrated with each other. Impacting one will impact the other." – Brian St. Pierre
Links From Today's Show
Brian St. Pierre
Coach Brian St. Pierre of Precision Nutrition
The High Performance Handbook Nutrition Guide by Brian St. Pierre
Ultimate Hockey Transformation Nutrition Guide by Brian St. Pierre
Show and Go Nutrition Guide by Brian St. Pierre
Can Eating Too Little Actually Damage Your Metabolism? by Brian St. Pierre
All About Nutrient Timing
23 Expert Tips to Help You Overcome The Most Common Coaching Challenges
Use the NEAT Factor (Nonexercise Activity Thermogenesis) to Burn Calories
WFR 131 Drew Manning
WFR 084 Dr. David Perlmutter
WFR 067 Dr. Jade Teta
About Brian St. Pierre
Brian is a Registered Dietitian (RD) and received his Bachelor's in Human Nutrition and Dietetics from the University of Maine, where he also received his Master's in Food Science and Human Nutrition. He is a Certified Sports Nutritionist (CISSN) as well as a Certified Strength and Conditioning Specialist (CSCS).
Brian worked for three years at Cressey Sports Performance as the head Sports Nutritionist and as a Strength and Conditioning Coach, working with hundreds of athletes and recreational exercisers of all types. During this time, he also authored the High-Performance Handbook Nutrition Guide, Show and Go Nutrition Guide, Ultimate Hockey Nutrition, Ultimate Hockey Transformation Nutrition, and dozens of articles for publication.
Nowadays, Brian is the Director of Performance Nutrition at Precision Nutrition, working with a host of professional sports teams including the San Antonio Spurs, Cleveland Browns, and more. He also works closely with Dr. John Berardi as a nutrition educator at Precision Nutrition, writing articles, presenting at seminars, and educating other fitness professionals as part of PN's Certification courses.
Brian is a regular contributor to the Precision Nutrition blog, and has been featured in Men's Health, Men's Fitness, Q Magazine, STACK, Testosterone Magazine, and more. He is also regularly featured in many fitness and nutrition podcasts.
Get More Wellness In Your Life
Join the WFR Community on facebook
Send Josh Trent a personal message
Tweet me on Twitter: Send us a fun tweet (or a what's up)
Comment on the Facebook page
Sign up to get an email alert whenever we release a new episode
Leave a 5 star review on iTunes
Share this episode with someone you care about
Contact Wellness Force Radio for podcast sponsorship and partnership opportunities
Rate & Review Wellness Force
—> REVIEW THE PODCAST
Ask A Live Question For The Next Episode
—> Click here to leave a voicemail directly to Josh Trent to be read live on the air.
You May Also Like These Episodes
Food Freedom Forever With Melissa Hartwig
Nir Eyal: Breaking Bad Habits, Technology Addiction, & Emotional Triggers
Healthy, Happy & Harder To Kill w/ Steph Gaudreau of Stupid Easy Paleo
Beyond Meditation: How To Get A Better Brain With Ariel Garten
Living A Healthy Lifestyle In A Modern World With Dan Pardi
Creating A Life Worth Living With Michael Strasner
Join the Wellness Force Newsletter: www.wellnessforce.com/news
Don't miss next week's show: Subscribe and stay updated
Did you like this show on Ketosis? Rate and review Wellness Force on iTunes
You read all the way to the bottom? That's what I call love!
Write to me and let me know what you'd like to have to get more wellness in your life.
GET CURED: #1 CBD WE LOVE
OUTSMART YOUR STRESS
Mike Mutzel | Syndemic vs. Pandemic: What The Health Do We Do Now?
Drew Manning | How To Be Fit After 40: Why Drew Gained 75 Pounds on Purpose (Again!)
Charles Clay | The Laser Focus Method: How To Create More Than You Consume
Eugene Trufkin | The Anti-Factory Farm Shopping Guide: How Big Food is Owned by Big Pharma
How The Rise Of Personalized Health Is Disrupting the Wellness Industry In The Best Way
Road Trip for Self Care – 9 Ways to Stay Safe and Healthy on the Road
Why Women's Biohacking is Different AND More Important than Men's Biohacking
Mike Salemi: The Truth About Kettlebells, Strength, & Spiritual Growth
5 Superfoods That Can Help You Lose Weight And Stay Healthy
Bizzie Gold: Break Method | Why Instinct And Intuition Are Not The Same (Rewiring The Subconscious)
Roger Nygard | The Truth About Marriage: What Makes Happy Relationships Work & How To Find A Soulmate
Matteo Franceschetti: Sleep Fitness & The Good Side of Technology
Matt Belair: Consciousness, Human Potential, & How To Be Friends With Your Ego
Paul Chek | All Is God: Three Part Series
Paul Chek: All Is God | Part 3 of 3
EASY ORGANIC SUPERFOOD
© 2019 Wellness Force Media - All Rights Reserved


The causes and effects of climate change have been widely discussed and debated for decades. Most scientists agree that increased carbon dioxide (CO2) in the atmosphere resulting from the burning of fossil fuels is causing global warming, at least in part. However, global warming is not the only effect of CO2 emissions.
In recent months, the media have begun to focus on another effect of rising atmospheric CO2 concentrations: the effect of increasing CO2 levels on marine life. The oceans absorb 22 million tons of carbon dioxide every day, writes Richard Feely, a scientist with the National Oceanic and Atmospheric Administration (NOAA) in a 2006 science brief, "Carbon Dioxide and Our Ocean Legacy" (100 KB PDF). Although this absorption is said to significantly reduce atmospheric greenhouse-gas levels, some scientists have observed that such an excess of CO2 may be altering the chemistry and biology of the world's oceans.
When the oceans absorb CO2, the chemical reaction that takes place produces carbonic acid (H2CO3), which increases the acidity (lowers the pH) of seawater. Many scientists believe that decreasing pH in the oceans interferes with the ability of certain marine animals, such as corals and other calcifying marine organisms, to make their skeletons and shells from calcium carbonate minerals. Other marine species that may be affected include lobsters, snails, starfish, oysters, clams, and various species of phytoplankton, which are all species that occupy vital spots in the global-ocean food web. These environmental impacts would reverberate through economies everywhere; various industries, including tourism and fisheries, would likely suffer if the ecology of our oceans were to be altered.
In the past year, numerous agencies and organizations have contributed time, money, research, and insight with the aim of better understanding the impact of carbon dioxide on life in our oceans. The U.S. Geological Survey (USGS) contributes substantially to this effort by conducting research and sharing knowledge with such partners as NOAA, the National Science Foundation (NSF), and the National Center for Atmospheric Research (NCAR).
In April 2005, the USGS, NOAA, and NSF cohosted a scientific workshop at the USGS Florida Integrated Science Center (FISC) office in St. Petersburg, Fla., which examined carbon dioxide's effects on marine life. "The workshop convened international experts to compare their research and propose courses of action to further investigate the impacts of rising levels of CO2 on marine life," said USGS scientist Lisa Robbins, cohost and coorganizer of the workshop. Panelists for the workshop included scientists from government agencies and academic institutions. Topics addressed included the background and importance of the issue, major gaps in collective scientific knowledge, emerging technologies, responses of ecosystems and calcifying organisms, and the design of experimental and monitoring systems.
Working with the workshop organizers, Joanie Kleypas of NCAR compiled the findings and conclusions of the 2005 workshop in a report released in summer 2006, entitled "Impacts of Ocean Acidification on Coral Reefs and Other Marine Calcifiers: A Guide for Future Research." The report provides a collection of discoveries shared and facts established at the workshop, future predictions, and recommendations in regard to the fulfillment of pressing needs within the field and collaboration among scientists at the international level. The authors of the report are Joanie Kleypas (NCAR), Richard Feely (NOAA), Victoria Fabry (California State University, San Marcos), Chris Langdon (University of Miami), Christopher Sabine (NOAA), and Lisa Robbins (USGS).
In addition to hosting and participating in such collaborations, the USGS also is carrying out extensive research on carbon dioxide levels and their effect on rates of calcification by marine calcifiers. In the 1990s, Lisa Robbins and Kim Yates, both then at the University of South Florida, studied marine calcifying microbes and their role in sequestering atmospheric CO2, with support from the U.S. Department of Energy and the Electric Power Research Institute. Now at the USGS, both have continued to contribute to our understanding of the effects of CO2 on coral reefs, funded by the USGS Coastal and Marine Geology Program.
In March 2006, Yates and USGS scientist Bob Halley published a paper titled "CO3-2 Concentration and pCO2 Thresholds for Calcification and Dissolution on the Molokai Reef Flat, Hawaii" in the journal Biogeosciences. Yates and Halley used the Submersible Habitat for Analyzing Reef Quality (SHARQ) to measure, in situ, CO2's impact on rates of calcification and dissolution in Molokai coral-reef habitats. "We want to look at how increases in atmospheric CO2 are affecting the ability of reefs to grow," said Yates. Increases in pCO2 cause a decrease in CO3-2 concentration, which in turn can decrease rates of skeletal production in corals and increase rates of carbonate sediment dissolution. "The question is whether or not reefs will be able to continue to grow enough to keep up with rising sea levels, or if they will begin to erode away or become dominated by more opportunistic non-calcifying species, such as algae and sponges," said Yates. Yates and Halley have used the SHARQ in similar research in Florida Bay, Biscayne National Park, the U.S. Virgin Islands, and the Bahamas (for example, see Sound Waves article, "USGS Collaborates with Biscayne National Park on Coral-Reef Research."
"What we measure," continued Yates, "is the net result of the calcification of corals and other marine calcifiers and the dissolution of sediments at different levels of pCO2. This lets us determine what we call CO2 thresholds." These thresholds are the amount of CO2 that needs to be present before the rates at which sediments are dissolving exceed the rates at which calcifying marine organisms produce the calcium carbonate needed to make shells or skeletons. At the Molokai reef site, Yates and Halley found that the average threshold value for carbon dioxide in seawater was 654 parts per million (ppm), while the present-day level of atmospheric CO2 is 380 ppm. Some scientists predict that atmospheric CO2 levels will reach 560 ppm by 2065 and 700 ppm by 2100; this increase may prove to be a major threat to marine habitats. Yates and Halley found that CO2 in seawater on the Molokai reef flat is already exceeding the 654-ppm threshold approximately 18 percent of the time.
The results of Yates and Halley's study, in combination with the work of other scientists, can help resource managers predict future impacts on marine habitats. For example, Yates and Halley are working with USGS research oceanographers John Brock and David Zawada to combine their data on reef processes with benthic-habitat maps produced by Brock and Zawada. Combining the datasets will allow scientists to develop predictive capabilities for assessing the impact of environmental stress on coral reefs. According to Zawada, the georeferenced imagery that he and Brock gather using the USGS Along-Track Reef Imaging System (ATRIS) can be combined with Yates and Halley's data in a Geographic Information System (GIS) database for use by people ranging from scientists to politicians. (ATRIS produces video footage and photographs of the sea floor keyed to precise geographic locations and water depths; see URL http://coastal.er.usgs.gov/remote-sensing/advancedmethods/atris.html).
Also involved in studying ocean acidification is USGS scientist Ilsa Kuffner, currently nearing the conclusion of an experiment she is conducting with colleagues Paul Jokiel and Ku'ulei Rodgers at the Hawaiʻi Institute of Marine Biology and Andreas Andersson and Fred Mackenzie at the University of Hawaiʻi Department of Oceanography. This experiment, jointly funded by the USGS Geologic Discipline's Coastal and Marine Geology Program and the USGS Biological Resources Discipline's Terrestrial Freshwater and Marine Ecosystems Program, is an "open seawater experiment" in which seawater continually gets pumped from coral-reef flats into tanks. It is similar to Yates and Halley's work with the SHARQ in that some parameters are controlled while others are left to reflect natural cycles and processes.
The outdoor tanks, which are 1 m2 in area by 0.5 m deep, are exposed to full sun so that they undergo realistic diurnal, or daily, fluctuations in calcification and dissolution. There are six tanks: three control tanks, and three "treatment tanks" with identical acid treatments. In addition to the coral colonies that the researchers added to the tanks, organisms that arrive as larvae in the circulating seawater "recruit," or settle, in the tanks over time, resulting in dynamic, naturally established biological communities. The chemistry is altered in the treatment tanks by slowly dripping dilute hydrochloric acid as the seawater passes through to simulate CO2 levels predicted for the year 2100. Marine organisms established in the tanks include various types of algae, cyanobacteria, mollusks, and crustaceans.
In agreement with other recent studies, Kuffner's group observed a 15- to 20-percent reduction in coral-calcification rates in the treatment tanks, and Kuffner said that she has seen some additional, surprising results, especially for the encrusting community. In the control tanks, the presence of crustose coralline algae was visually apparent, owing to its red hue. In the treatment tanks, however, this calcifying red alga, which is known to attract coral larvae for permanent settlement, was extremely sparse. "You can plainly see which tanks are treatments and which are controls," Kuffner said. "It's really striking."
According to Kuffner, this research suggests that ocean acidification "could affect the ecology of coral-recruitment processes," which means that young coral may have difficulty finding places to settle in the absence of such calcifiers. "It's been a very interesting experiment to watch," she added.
Understanding ocean acidification also may help scientists discover whether and how lower pH values interact with other environmental factors within an ecosystem, and the resulting effects on wildlife. For example, USGS coral-reef ecologist Ginger Garrison researches various aspects of African and Asian dust transported by global wind patterns. She is especially focused on potential impacts on human health and coral reefs due to the microorganisms and synthetic organic chemicals that may travel with the dust (for example, see Sound Waves, article "Researcher Follows Trail of Dust to Investigate Its Effects on Human and Coral Health"). Garrison hopes to examine whether or not a more acidic ocean will affect the availability of dust-derived nutrients to marine organisms and the solubility and bioavailability of toxins transported with African and Asian dust. "The question is, does it affect critters on the reef, and how?" Garrison said.
All of this information plays a vital role in the larger context of understanding and predicting the impacts of climate change. "The USGS is conducting a wide range of studies that assess the impacts of climate change on ecosystems," said Virginia Burkett, Global Change Science Coordinator for the USGS and one of the authors of "Climate Change 2001," the third assessment report by the United Nations Intergovernmental Panel on Climate Change (IPCC) (see "Climate Change 2001: Impacts, Adaptation and Vulnerability"). Burkett is also an author of the IPCC's fourth assessment report, to be released in 2007. "The IPCC is appointed to assess and synthesize the peer-reviewed literature about what the science is telling us about climate change and its impacts, and to develop a consensus on the rates and impact of increasing CO2 and other greenhouse-gas emissions," Burkett said. Other data the panel uses include findings from USGS studies of the impacts of CO2 on estuarine seagrass beds and coastal marshes. "This information is used to inform policy," Burkett added.
Tom Armstrong, Program Coordinator for the USGS Earth Surface Dynamics Program, uses the results of such research to inform policymakers about the effects of global climate change. He has briefed the White House science advisor and Congress on global warming. Recently, he addressed a U.S. Senate Subcommittee on the past and projected effects of climate change, using several striking results from scientific research conducted by the USGS and other agencies.
According to Armstrong, the Earth Surface Dynamics Program deals mainly with climate change and forecasting changes in CO2 levels. This work often involves tracing patterns of atmospheric CO2 concentrations over very long spans of geologic time, using such methods as ice-core and tree-ring studies. "What we work on is establishing the broader context of climate change," Armstrong said. "[Scientists working within the Earth Surface Dynamics Program] collect data in the paleorecord and build those data into predictive models."
He believes that researching the effects of increasing CO2 on marine ecosystems is important for understanding the environmental impacts of global warming. "As the atmosphere goes, so go the oceans," he said. The Kleypas workshop report (2006) supports this view, citing a 2004 paper by Sabine and others in the journal Science, titled "The Oceanic Sink for Atmospheric CO2," which reports that about a third of the total amount of CO2 released into the atmosphere by human activities has been taken up by the oceans. This figure is expected to climb to 90 percent over the long term.
While understanding the impacts of increasing atmospheric CO2 concentrations is essential, also vital to our understanding of climate change is determining how much of the increase is anthropogenic (human caused) and not simply due to a natural, cyclical rise in CO2 levels, according to Armstrong. Anthropogenic increases in atmospheric CO2 concentrations can be somewhat mitigated, he says, but the effects of natural CO2-level change can be compensated for only by adaptation. For example, in 2003, an estimated 53 percent of the U.S. population lived in coastal communities; many of these people would be forced to move inland in the face of unpreventable sea-level rise caused by a natural cycle of global warming.
Whether increases in atmospheric CO2 concentrations are anthropogenic or not, Armstrong says that with glacial melting factored in, sea levels are expected to rise by 2 to 9 m over the next century. "The best science today is telling us that we have got to start planning," Armstrong said. The more scientific research that the USGS, NOAA, and others conduct on the numerous impacts of rising CO2 levels, Armstrong believes, the better scientists will be able to quantify the critical nature of the situation for policymakers.
"The more science we do, the more we find that [CO2 level] changes were far greater than expected," Armstrong added. "[The research] means everything."


The Zen 218 offers both 21MTC and 8-pin connections in ONE decoder. We created the ZN218 because if you model UK or some other prototypes, then there is a fair chance that you will end up buying both 21MTC and 8-pin NEM652 locomotives, and you may never know which is inside until you decide on the loco! Zen 218 takes away the worry about decoder choice by incorporating both 21-pin and 8-pin in one decoder. It has four 100mA light functions. Of course it's also wired ready for the super-slim Stay-Alive™ that's in the pack. ZN218 has a 750mA / 1 amp motor drive.


text:
History of CJS
Keyword Search of cjs
Concurrent Undergraduate/ Graduate Studies (CUGS)
Undergraduate Advisory Board
Undergraduate Funding
Malm Award for Outstanding Undergraduate Student Writing
MIRS: Japanese Studies Specialization
Malm Award for Outstanding Graduate Student Writing
CJS Affiliate Program
International Law Workshop: The Law of Being Japanese
CJS 70 Conference Series
Ann Arbor Japan Week
116 Hutchins Hall
This event is sponsored by the U-M School of Law
"The Law of Being Japanese"
The Amendment of Japanese Nationality Law and Its Background
—the Concept of Nationality and Family in Japan—
Before 2008, a child could obtain Japanese nationality if the child's mother was a Japanese national, or the child's father was a Japanese national and married to the child's mother at the time of the child's birth. Children born out of wedlock to a Japanese father and foreign mother could also obtain Japanese nationality if the father had recognized the child before the child's birth. In 2005, the Supreme Court found the relevant law unconstitutional as contrary to the equal rights clause. The Diet amended the law in 2008.
For updates, please visit the Michigan Law event page.
This workshop is co-sponsored by the Center for International & Comparative Law and the Asia Law Society, University of Michigan Law School; and the Center for Japanese Studies (CJS) and Department of Asian Languages and Cultures' (ALC) Japanese Language Program (JLP), University of Michigan.
Hisashi Harata, Associate Professor, The University of Tokyo Faculty of Law
Center for Japanese Studies (CJS)
umcjs@umich.edu

redpajama_set_name: RedPajamaCommonCrawl


College societies make our college life enjoyable and more interesting. Colleges under Delhi University have lots of societies like Commerce society, economics society, dramatics society, music society, etc.
Every society conduct auditions and interviews to select there team. Here we present you a list of Top 5 Marketing societies of Delhi University.
Note – The ranking of marketing societies is done by Team DU Assassins.
Ever wondered how learning could be fun? The Marketing Society, SRCC does exactly that for you. They bestow upon you the most essential components of marketing along with your overall development and every session you'll attend will be worth it.
From teaching you what the corporate world is like to helping you learn about the current affairs in the easiest way possible, we do it all! Be there at the orientation of The Marketing Society and it's a bet you'll begin new-fangled!
Marketing society is one the most important society of any college which help other societies and help them in assisting about the marketing strategies.
Mercado, being the most elite society over DU network in the Marketing Domain, has achieved laurels whilst working with a passionate team.
The Society was established in December 2014 and since then, the growth of its members and of society as a whole, has been tremendous.
Counting from as back as 2016-17 tenure, We have organized Marketing Competitions which sought participation from colleges from all over India. The event was named as 'Markage' which was sponsored by 'Hero Moto Corp.' and 'Swiggy'.
At the time of Demonetization, we took a stand and helped vendors and small workers who were out of work, to sell Paintings and Printed Media at Zero cost.
The logo of Markos depicts "networking" through its stylized 'M'. The term itself delineates zeal and enthusiasm to attain knowledge. Not only its name but the logo also delineates the members hunger and keen interest best to gain knowledge too. The icon of the society depicts its multi-faceted atmosphere.
The society believe in discussing and sharing ideas for which it organises regular sessions themed on plethora of marketing topics.
There aim is at enhancing understanding in the field of marketing so as to keep the students abreast with the ever changing business environment and to equip them with the most updated information and skills.
The key objective is to encourage bolder marketing leadership, to provide students with the much-needed exposure and empower them with the experience and skills which give them an edge over others by engaging in case workshops, idea exchanges, market research, content creation, conducting annual fest , annual internship fairs, annual educational fests, spreading awareness of digital marketing, conducting interactive seminars, competitions and collaborating with the student union and other societies for collective endeavors and everything else that is in the scope of the marketing domain.


After a long month's baking, we're tackling one of my favorite pies today: Lemon Meringue.
I learned how to bake this pie from my mother, who baked it frequently for my father--an ardent fan of lemon meringue. So much so in fact, that he jokes about ranking prospective brides based on their ability to execute the pie well.
Unfortunately, my mother made something we Humbles call "Lemon Meringue Pool". Tasty but structurally… well, a disaster (sorry mom). When served, the filling would be slack and form a puddle on the plate. Hence the name. I'd post photos of lemon meringue pool, but to save mom face I'll post a quick doodle of a sad pie that appears to have wet himself.
My dad married her anyway, so I'm assuming Mother Humble's other qualities were such that my father was willing to overlook this quite grievous flaw.
Having learned how to make this pie at her side as a child, I inherited the recipe and its problems. As an adult I've had to endure the shame of delivering pies to my father with decidedly slumpy qualities.
Luckily those days are over and I can produce pies with that perfect firm, silky filling that cuts beautifully yet melts in the mouth.
The crowned lemon meringue pie was chosen as the NSHP blog mascot simply because I've probably obsessed over that pie more than any other dish in my repertoire--save for perhaps macarons, which is a more recent time sink.
I know I'm not alone in my troubles with lemon meringue pie. I've seen plenty of soupy pies and botched meringues posted by their irritated and baffled bakers on my quest for the perfect pie recipe.
It was only after dozens of recipes that I realized that I was approaching it all wrong. It wasn't necessarily the recipe that was dooming my pie filling to get a little slumpy, it was chemistry.
You see, the elements that make up the filling for this pie don't really get along.
They hate each other like those dysfunctional families on day-time talk shows, screeching and throwing chairs at each other.
Let's talk about why they're so unhappy together.
We rely on starch to thicken the lemon filling. After all, without it we'd be filling the pie with what is essentially lemon curd.
Typically, you will see corn starch or wheat flour being called for as a thickener. (I prefer the former, since corn starch beats flour hands down in thickening ability, flavor, and texture.) Unfortunately, the lemon juice, the heat you're cooking over, the fat and even enzymes in raw eggs can all work against the thickening ability of starch.
Let's start with the issue of acid.
Mother Humble's problem was her love of extra tart lemon meringue pies (which I admit to sharing). She would make hers with a generous amount of lemon juice. Unfortunately, out comes the dysfunctional pie family dynamic and the lemon juice gets in a hair pulling match with the starch. The acid in the lemon limits the ability of starch to capture moisture, contributing to the sad pooling in the bottom of Mother Humble's pie tin.
So when crafting and testing a lemon meringue pie recipe, we need to be sure we use enough juice to provide that bright lemon flavor, but not so much that our starch can't do its job. Using a bit less sugar is a better means of keeping things tart. This will also aid the thickening ability of the starch, since sugar too can inhibit the thickening ability of starches.
When I began tackling this pie as a girl, I would try to solve the loose filling problem by cooking the mixture longer, figuring it would reduce the excess moisture content in the filling. This isn't an unusual approach, as many recipes call for extended cooking times. Even my copy of Martha's Pies & Tarts requires a relatively lengthy boil for her classic lemon meringue pie filling.
Why would I question Martha, right? So I just continued to boil away.
Little did I know, this isn't a good idea. I realized, once I had brushed up on a little chemistry (thank you Essentials of Food Science), that starch has limits when it comes to heat.
What happens to starch granules as you heat them in liquid?
When you heat a mixture of starch and water, water is able to enter the starch granules. These granules swell and reduces the free water in the mixture, components of the starch are then released into the mixture, changing the viscosity of the mixture and thickening it. Gravy 101 you're thinking, right?
However, did you know that if your mixture gets and stays too hot, your starch granules can "implode" releasing their liquid back into the mixture and reducing the viscosity of your pie filling? Oh yea.
During cooking, if you vigorously stir or whisk those hot bloated starch granules it can also cause them to burst. Continuing to stir after removed from heat is also ill advised. The amylose released from the starch granules will be doing the final job of setting the pie filling. To do this it is forming a fragile network structure between the granules to gel and trapping the remaining liquid. This isn't the most forgiving network and stirring the filling as it cools will destroy the nice firm silky texture we want.
I'm trying to keep this reasonably simple. Still with me? Groovy.
So now we all know that the acid and sugar, while delicious, need to be minded in relation to the starch. Fats too, to a certain extent, since we don't want to waterproof the starch granules (even if tossing a pat of butter into the mix does make the filling more luscious). We also know that we shouldn't subject the starch to searing heat or pummel our gelling mixture during the process with vigorous stirring or whisking.
Got it? Alright, let's craft a pie recipe.
The marvelously simple cooking/tempering technique I owe to the retired chef and author of Cookfoodgood.com. It works perfectly.
In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.
Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently.
Immediately pour the filling into your prepared pie crust. If doing a hot filling meringue* immediately top with your pre-prepared meringue and bake according to the instructions below. If opting for a cold filling*, allow the filling to cool completely and then transfer to the refrigerator.
Now, let's take a minute to talk meringue. I realize meringue can be a thorn in the side of many home bakers. Poorly made, it wrecks cakes, macarons, and soufflés before they even hit the ovens. Unfortunately, on pies like these, they can be even less cooperative.
Barely cooked, the soft French meringues we typically slather lemon meringue pies with are pretty unstable. If poorly made, or just given enough time, the structure that makes up the meringue will break down and this will allow for the release of moisture and sugar. This is the weeping that smothers your pie with sticky ichor.
It will happen to the best of us, hence the short shelf life (roughly one day) of French meringue topped pies.
There are ways to minimize weeping, a few tricks and tips. And obviously, a well made meringue will hold up longer and weep less than a poorly made meringue, so execution is important. Unfortunately there isn't much consensus on HOW to make a meringue perfectly for a pie.
Specifically, I'm referring to the hot filling/cold filling lemon meringue pie debate.
Some feel that a piping hot filling is the best method, as it provides heat to the bottom of the meringue while the heat from the oven cooks the top. This does make sense, since heat will help set the proteins and this buys you time when it comes to weeping. Still, by the time the pie fully cools, there is usually a little weeping to contend with. A sprinkling of cake crumbs between the filling and the meringue helps absorb this moisture. It does work and I do use this method. However with mile-high meringues, it can be difficult to ensure adequate heat throughout and by the time your filling cools enough to serve you may find yourself with a bit more moisture than desired.
Others feel that the meringue is best put onto a chilled pie. Simply top the chilled pie with meringue right before serving, bake and then slice and serve at its structural zenith. Basically avoiding the whole weeping business all together. This is probably the easiest means of avoiding weeping for this particular pie.
I will instruct you on how to do both, since I use both depending on my whims and when I am going to serve the pie. (I will note that the pie slice staged for most of this post was a meringue slathered on a cold filling.).
However neither of these methods will save you from the headache of weeping if you attempt to store the pie for long periods or make the meringue poorly. Under beaten or over beaten/broken meringues cannot maintain their structure or hold onto their moisture.
Before I get to that though, I will mention there is also the option of using a cooked syrup meringue like Italian, which will hold up better (and longer) with minimal weeping but one exchanges the lightness of the French meringue for a more marshmallow-like meringue.
The heat from the boiling hot sugar syrup in the Italian style meringue will cook and set the egg proteins, resulting in a much more stabile pie topping.
Stable, but incredibly sweet as it usually requires twice the sugar.
I prefer the etherial quality of French meringue on top of my pies and am willing to deal with the limitations that come with it.
Let's get down to making a French meringue for this pie.
I always use a cornstarch infused meringue. It seems sturdier, less prone to weeping and comes with the added bonus of a silky mouth feel and cleaner cuts. I also employ cake crumbs here (usually from a plain, unglazed cake donut) to catching any rogue moisture ensure a dry seal between my pie filling and meringue. This, in addition to 'sealing' the meringue to the crust before baking helps prevent the meringue from slipping off the top of the pie when serving.
Combine the cornstarch and water and then place over medium high heat stirring constantly until it has thickened into a gel (about two minutes) and set aside.
In a large bowl, lightly beat the egg whites and cream of tartar to dissolve. Begin beating on medium-low speed until foamy and begin slowly sprinkling the sugar in while beating, giving the sugar time to dissolve (this is very important). Continue to beat on medium speed until stiff glossy peaks form. Then add the corn starch gel and beat to combine.
Sprinkle either your chilled or freshly poured piping hot pie with crumbs (if using) and then apply a large dollop of meringue. Spread the meringue to the edges of the pie, taking care not to disturb the crumbs. Seal the pie completely by pressing the meringue against the crust. Add the remaining meringue and fluff (or smooth) with a spatula in such a way that pleases your own personal aesthetics.
Bake the pie for 12-15 minutes until golden brown. Do not over cook as this will cause beading on the top of your pie.
For the chilled filling pie, allow the pie to stand for 15 minutes before cutting (using a clean damp knife) and serving. For the hot filling method, place the pie on a wire rack and allow to cool to room temperature before serving.
Okay, so maybe not my magnum opus (just really long), but not bad for a woman waddling about her kitchen in her 9th month of pregnancy. We only have one more week until the arrival of the littlest Humble!
yum, my hubs fav too, but have never been able to do this, so now will try, thanks for the tut, it explains a lot of the not so good pies!
Happy delivery! Will bake in your honor to celebrate. Yum, lemon.
Oooo...This looks fantastic, Ms. H. Could this be made in a 12x24x2 rectangular pans? I would need to multiply your recipe times 3 for each pan. Would love to try this on my church family.
I've doubled the recipe several times with absolutely no problems, so it should be fine made in a triple batch size. As for the pans, I don't foresee any trouble. The filling is sturdy and even cut into bars, it should be nice and tidy.
Love the shot of the sun through the lemon part of the pie. Gorgeous post, very informative.
Gorgeous pie! I love how you combined adorable cartoons and real science to explain how to make the perfect pie!
this is truly informative! alleviated a lot of fears with making lemon meringue pie, thanks!
Wow this looks so amazing I will definitely have to try it. Thank you!
beauuuuutiful! looks delicious! had to laugh at your doodles too.
looks so good...one of my favorites !!!
I'm in food science heaven!
Look forward to trying it. Here's wishing you, your family and the New Arrival well!
So, so gorgeous. Seriously. I love recipes that have been reworked and tinkered with over the years, especially when they come as part of an epic quest to find the perfect version of something like pie. Beautiful!
I can't wait to try this! I loved that you included the how and the why of the ingredients interaction with each other. Thanks so much!
Lemon Meringue pie was always what I asked for for my birthday. No cake, no way. Lovely post, and can I say, as someone currently three weeks away from ye old due date, your fortitude astounds me. Good luck when the new baby arrives!
wishing you a wonderful delivery & wishing all well!
What an incredible post! I love you for doing stuff like this. Lemon meringue pie is my Grandpa's favorite, but - much like you - I've never been thrilled with how mine turn out. Thanks for sharing all of your work with us. I can't wait to give your recipe a go!
I love meringue,I love lemon, I love pies.....I love everythinh about this recipe!!!! It looks fab!!!!!!
your pie looks amazing!!I will have to try it!
Looks amazing! I love making pies and I will have to try this - i have not has as much success with lemon meringue so this sounds great.
Check out the giveaway on my blog going on now!
Wow, this stuff is VERY thick! I couldn't even cook it to boiling before it thickened so much I couldn't continue stirring! Most recipes have up to 1/4 cup cornstarch - is that 1/2 cup correct?
I need to make this - it looks so delicious!! Thanks so much for sharing!! I love your blog and I am your newest follower!!
Out of curiosity, what does the textbook say about potato starch versus corn starch as the thickener? Can't potato starch withstand high heat and maybe therefore absorb more moisture at longer cooking times? Actually, I only have potato starch on-hand and may try this recipe with it to see what happens.
If I remember correctly, potato starch doesn't thicken as effectively (gram for gram) vs corn starch (corn flour) at these (or higher) temperatures.
I love your blog! I made this recipe (the lemon filling turned out AMAZING!), but I had a hard time incorporating the gelled corn starch into the egg white whip; it was a bit chunky. Any suggestions?
The cornstarch paste should be smooth and mix easily into the meringue. If it is giving you any trouble just omit it and make the topping like a standard french meringue. It provides a nice mouthfeel and helps a bit with the moisture but it isn't absolutely necessary to make a successful pie.
If the meringue itself is chunky, well then that is another issue. Meringues that appear seedy, or to have small curd-ish looking lumps are usually broken. In which case one just needs to be mindful of the beating speed and time to ensure one does not over beat the egg whites.
Found this recipe on Pinterest and was excited to try it over the weekend. I was able to really impress the inlaws with pie and coffee this past Sunday. This was by far the best pie that has come out of my kitchen.
I also had a little bit of an issue with the cornstarch in the meringue. The first time I left it on the heat for too long and it turned into a really thick glob that didn't mix in well. The second time left in on the heat for a few seconds and took it off immediately. Second time worked much better.
I'm sure after doing this a few times it will keep getting better.
Thank you so much for this recipe. Everyone loved it!
Just curious and maybe this is a stupid question, but what is the difference between the hot filling and the cooled filling? To make the pie do you do something different to make it one way or the other?
You can make it one way or another. Lots of people will argue that one is better than the other for this pie but really, it is just a personal preference. For myself, I like to let the filling cool and top it with meringue within a couple hours of serving.


What makes Cabo San Lucas one of the world's top vacation destinations is the sheer diversity of activities that are available to visitors. Whether its outdoor adventures you are looking for, sightseeing experiences, or an intimate dinner-for-two at a high-end restaurant, Cabo San Lucas has something to offer people with all kinds of interests. Browse our website to get ideas on some of the best tours and activities in Cabo San Lucas as well as suggestions on the best places to go throughout the region.


For sale on the heights of Saint Paul de Vence, a luxurious property enjoying beautiful open views until the sea.
Entirely renovated with top of the ranger materials, elegance and taste, this magnificent villa of 450 m² combines perfectly the Provencal charm outside with modern lines inside.
This luxury property stands within a landscaped park - a true haven of peace, facing a breathtaking panorama, under the bright light of the Côte d'Azur.
Located in a closed and secure domain, enjoying absolute calm, immersed in a lush greenery, the provencal villa offers a lovely sea view. The land of 2500 m² planted with Mediterranean species enjoys a beautiful landscaped garden without vis-à-vis.
The property comprises on 3 levels: an entrance hall, a double living room with TV corner, a dining room, a high-end kitchen with central island and access to a covered terrace facing south, a spacious Master suite with its large dressing room and adjoining office, 4 en suite bedrooms, a fitness room, and a wine cellar. Outside, a pool house equipped with a summer kitchen and a sheltered lounge area, a shower; a petanque ground.
High-end finishes, at the forefront of home automation technologies.
Rare on the market. Sold furnished, turnkey, put your suitcases in a magical place at the height of the greatest demands. A luxury proprety listed by Côte d'Azur Sotheby's International realty, your luxury real estate in Saint Paul.


For someone who believes that every facet of life should be well designed, Robyn expresses her talents through a mash-up of illustration and graphic design. She utilizes her fine art skills as an illustrator to bring a fresh perspective to graphic design. As a designer and an artist, Robyn has a keen eye for detail and precision, always developing innovative design solutions to satisfy a client's needs. Working with the Visual team, she creates a multitude of marketing collateral including brochures, booklets, posters and more with purpose and precision. She delivers visuals with clean, clear and concise design solutions to meet client objectives.
With a love for nature and all critters, Robyn can be found on a hiking trail trying to spot forest creatures, or on a waterway adventure in her kayak. She also sports two green thumbs, growing veggies and herbs, as well as being a caretaker to many houseplants. She enjoys painting with watercolors and is never caught without her sketchbooks.


Pretentious Title: SPIRIT WAR RAFFLE - Day 4 Winner!
So, Sam Baskin, if you would please contact me with all your details like where you live, whom you want the book made out to, and which book, omnibus or Spirit War, you would prefer, I'll get you shipped off!
For everyone else, don't worry! There are still 3 days and the grand prize left to go! And please don't forget to tell people about the contest! The more word we spread, the better it is for everyone. Post your entries on the original thread (rules are there too) to make sure they get counted!


For those with bad credit, individual loans to see them through an emergency monetary scenario are simple to discover if you know where to look. At Bad Credit Loans, we understand that there are emergency situations nobody can plan for, and we aren't limited to helping just customers with ideal credit. Sometimes a run of bad luck comes up through no fault of your own. Nevertheless, as long as you're working, we have the resources to provide you an assisting hand no matter if your credit is good or bad. We wish to help inform you on making responsible loaning choices then link you to offered lending institutions if you feel a bad credit loan would be right for you.
Bad credit can impact more than simply our capability to obtain money. It can influence our opportunities of landing a task or renting an apartment or condo. To understand what bad credit is how it's determined and eventually, ways to fix it requires understanding how our financial system measures our credit.
It ends up that determining our creditworthiness– how most likely we are to repay our financial obligations– starts with something called a credit report. Individuals with bad credit have low credit rating.
When it comes to getting a loan with actually, really bad credit, your options are minimal … and usually not great. The loans that do exist are often of the "payday" variety: low-dollar, short-term, and high-interest loans based not on your credit score but your regular earnings– which lending institutions get to through your bank account. While a payday advance can offer much-needed cash in an emergency, the market is plagued by accusations of predatory practices that trap susceptible borrowers.
You'll likely see high rate of interest: For bad credit loans, it's commonplace to see rates over 20%. Make definitely specific that you can pay these rates, and that you don't have any much better choices. Customers with much better credit are rewarded with lower rates, so if you're able to hold back and improve your credit rating, you might be able to receive a better rate in a year or so. In the meantime, you also might find the very best charge card for bad credit useful.
One note before going forward: Bad credit indicates various things to different lenders. Some lending institutions won't consider your application if you have a credit report listed below a certain number, while others will make it a smaller part of their financing choices. For the functions of this short article, I focus on loan providers who will make loans to customers with credit rating under 640. This rating is thought about "average" by the majority of lenders, however lending requirements tightens up considerably listed below this mark.
When you have bad credit, it means you have a history of paying your financial obligations late or not at all. (You can read more about credit history and what they suggest in our overview of enhancing your credit report eBook.) This makes it riskier for lending institutions to let you obtain cash. From their point of view, you currently have a history of not paying your debts, so why should they anticipate it to be any different with them? If they provide you a thousand dollars, there's an extremely real risk that they're not going to be paid back.
An unsecured bad credit loan means that borrowers sign a contract and promise to repay their loan according to the terms of their loan. If they cannot repay their loan, the lender may pursue collection of the cash owed through a debt collectors or other legal mechanism. Common unsecured bad credit loans consist of personal installment loans, charge card, and student loans.
A guaranteed bad credit loan requires that the debtor use an important item– like a cars and truck, a home, or a piece of jewelry– as collateral to "protect" the loan. This implies that if a borrower is unable to pay back the loan, the lending institution is legally permitted to seize the collateral and sell it to recoup their losses. Common secured loans include home mortgages, cars and truck title loans, and pawnshop loans.
Technically, a payday advance loan is a safe loan. You're not providing your automobile or the deed to your house, however with a predatory payday loan, you are protecting the loan with a check for the amount you have actually borrowed, plus interest or costs. If you're not able to pay back the very high-interest loan by the due date (most debtors aren't), the payday loan provider will cash your check.
Bad credit loans– or no credit check loans– are risky. If your loan provider does not check your credit, or your ability to repay your loan, that's an indication that they aren't providing you a responsible loan. If they don't care about your credit, they don't care about you.
Much like obtaining other loan, the possible recipient of an installment loan must fulfill certain requirements in order to be approved. Most candidates are happily amazed when it comes to how basic the certifications are. The first credentials is age; you need to be 25 or older to be eligible to receive an installation loan. Next, the potential borrower must have a savings account that is qualified for getting direct deposits. Online installation loans are always moved electronically so a direct bank account is a must. The 3rd qualification is a minimum income of a minimum of $1300 each month. This requirement is simply to make sure that you will not have a problem making a monthly installation payment to repay your loan. The last certification is evidence of work. You can typically prove this by showing a current income stub or letter from your company.
Clearly if any or all these products connect to your present monetary situation, you have actually experienced difficulty in getting financed. Lots of banks or lender will have a tough time approving your personal loan simple since they see you as a high danger to them. As we discussed in detail above, you still have choices that are tailored personal loans for people with bad credit.


Join us for an ALL LEVELS yoga class followed by a cold brew at Penrose Brewing Company. This class is all about fun and community! Come out to try something new, deepen your practice, or to just add a little spin to your usual yoga class.
Whether you are new to yoga or a seasoned yogi, all are welcome!
This class is BYOM (bring your own mat).


text:
Foreign And Commonwealth Affairs
Volume 958: debated on Monday 20 November 1978
Mr. Parry
asked the Secretary of State for Foreign and Commonwealth Affairs what representations he has received from elected members of the Hong Kong urban council, concerning a phasing-out of appointed members, expansion of the franchise and expansion of urban council jurisdiction; what reply he has sent and if he will make a statement.
Mr. Luard
Three elected members of the Hong Kong urban council put forward these proposals in a letter to my right hon. and noble Friend of 24th June. In reply, they were told that we would naturally like to see appropriate moves at the right time towards a more representative system of government in Hong Kong but that patience and caution are necessary when considering changes which could affect the stability and prosperity of the territory. The councillors have recently renewed their proposals. A reply will be sent shortly.


Photo courtesy of Bates Smart.
Bates Smart is a multidisciplinary design firm delivering architecture, interior design, urban design and strategic services across Australia. With a staff of more than 300 people across Melbourne and Sydney, Bates Smart create award-winning projects that transform the fabric of a city and the way people use and inhabit urban spaces and built environments. Recent work in Victoria includes the design of The Club Stand for Victoria Racing Club, The Fat Duck and Dinner by Heston, Bendigo Hospital, and 35 Spring Street. Interstate work includes 25 King (Brisbane), Opal Tower (Sydney), Intercontinental Hotel (Sydney), Atelier (Canberra) and Canberra Airport Hotel.


text:
Directive 2014/25/EU of the European Parliament and of the CouncilShow full title
Directive 2014/25/EU of the European Parliament and of the Council of 26 February 2014 on procurement by entities operating in the water, energy, transport and postal services sectors and repealing Directive 2004/17/EC (Text with EEA relevance)
2014 No. 25
Open Directive without Annexes
Open Annexes only
Article 53Electronic auctions
1.Contracting entities may use electronic auctions in which new prices, revised downwards, and/or new values concerning certain elements of tenders are presented.
For this purpose, contracting entities shall structure the electronic auction as a repetitive electronic process, which occurs after an initial full evaluation of the tenders, enabling them to be ranked using automatic evaluation methods.
Certain service contracts and certain works contracts having as their subject-matter intellectual performances, such as the design of works, which cannot be ranked using automatic evaluation methods, shall not be the object of electronic auctions.
2.In open or restricted procedures or negotiated procedures with a prior call for competition, the contracting entities may decide that the award of a contract shall be preceded by an electronic auction when the content of the procurement documents, in particular the technical specifications, can be established with precision.
In the same circumstances, an electronic auction may be held on the reopening of competition among the parties to a framework agreement as provided for in Article 51(2) and on the opening for competition of contracts to be awarded under the dynamic purchasing system referred to in Article 52.
3.The electronic auction shall be based on one of the following elements of the tenders:
(a)solely on prices where the contract is awarded on the basis of price only,
(b)on prices and/or on the new values of the features of the tenders indicated in the procurement documents, where the contract is awarded on the basis of the best price-quality ratio or to the tender with the lowest cost using a cost-effectiveness approach.
4.Contracting entities which decide to hold an electronic auction shall state that fact in the contract notice, in the invitation to confirm interest or, where a notice on the existence of a qualification system is used as a means of calling for competition, in the invitation to tender. The procurement documents shall include at least the information set out in Annex VII.
5.Before proceeding with the electronic auction, contracting entities shall make a full initial evaluation of the tenders in accordance with the award criterion or criteria and with the weighting fixed for them.
A tender shall be considered admissible where it has been submitted by a tenderer, who has not been excluded pursuant to Article 78(1) or 80(1) and who meets the selection criteria laid down pursuant to Articles 78 and 80, and whose tender is in conformity with the technical specifications without being irregular or unacceptable or unsuitable.
In particular, tenders which do not comply with the procurement documents, which were received late, where there is evidence of collusion or corruption, or which have been found by the contracting authority to be abnormally low, shall be considered as being irregular. In particular tenders submitted by tenderers that do not have the required qualifications, and tenders whose price exceeds the contracting authority's budget as determined and documented prior to the launching of the procurement procedure shall be considered as unacceptable.
A tender shall be considered not to be suitable where it is irrelevant to the contract, being manifestly incapable, without substantial changes, of meeting the contracting entity's needs and requirements as specified in the procurement documents. A request for participation shall be considered not to be suitable where the economic operator concerned is to be or may be excluded pursuant to Articles 78(1) or 80(1), or does not meet the selection criteria laid down by the contracting entity pursuant to Articles 78 or 80.
All tenderers that have submitted admissible tenders shall be invited simultaneously by electronic means to participate in the electronic auction using, as of the specified date and time, the connections in accordance with the instructions set out in the invitation. The electronic auction may take place in a number of successive phases. The electronic auction shall not start sooner than two working days after the date on which invitations are sent out.
6.The invitation shall be accompanied by the outcome of a full evaluation of the relevant tender, carried out in accordance with the weighting provided for in the first subparagraph of Article 82(5).
The invitation shall also state the mathematical formula to be used in the electronic auction to determine automatic re-rankings on the basis of the new prices and/or new values submitted. Except where the most economically advantageous offer is identified on the basis of price alone, that formula shall incorporate the weighting of all the criteria established to determine the most economically advantageous tender, as indicated in the notice used as a means of calling for competition or in other procurement documents. For that purpose, any ranges shall, however, be reduced beforehand to a specified value.
Where variants are authorised, a separate formula shall be provided for each variant.
7.Throughout each phase of an electronic auction the contracting entities shall instantaneously communicate to all tenderers sufficient information to enable them to ascertain their relative rankings at any moment. They may also communicate other information concerning other prices or values submitted, provided that that is stated in the specifications. They may also at any time announce the number of participants in that phase of the auction. In no case, however, may they disclose the identities of the tenderers during any phase of an electronic auction.
8.Contracting entities shall close an electronic auction in one or more of the following manners:
(a)at the previously indicated date and time;
(b)when they receive no more new prices or new values which meet the requirements concerning minimum differences, provided that they have previously stated the time which they will allow to elapse after receiving the last submission before they close the electronic auction; or
(c)when the previously indicated number of phases in the auction has been completed.
Where the contracting entities intend to close an electronic auction in accordance with point (c) of the first subparagraph, possibly in combination with the arrangements laid down in point (b) thereof, the invitation to take part in the auction shall indicate the timetable for each phase of the auction.
9.After closing an electronic auction the contracting entities shall award the contract in accordance with Article 82 on the basis of the results of the electronic auction.
PrintThe Whole Title
PDF The Whole Title
Web page The Whole Title
You have chosen to open the Whole Directive
The Whole Directive you have selected contains over 200 provisions and might take some time to download. You may also experience some issues with your browser, such as an alert box that a script is taking a long time to run.
Continue to open
You have chosen to open Schedules only
The Schedules you have selected contains over 200 provisions and might take some time to download. You may also experience some issues with your browser, such as an alert box that a script is taking a long time to run.


Published by Butterbomb on Tuesday, 14 June 2011. Effective Date: June 14, 2011.
When you visit the application, it may collect any information you have made visible to "Everyone" on Facebook as well as the information Facebook designates as your publicly available information. This includes your name, profile picture, gender, current city, networks, friend list, and pages you are a fan of. Even if you have not allowed this application access, it may collect Information We Receive From Facebook about you when friends on Facebook allow access to and use the application, subject to your Facebook settings. We use this information to operate the application, such as posting to your wall or sharing with other users. We may share this information on your wall or with other users without your explicit approval.
The application may ask you to explicitly provide certain information to us, such as your email address from a pre-defined list to send to your friends. We generally use Independent Information for the same purposes as we use Information We Receive From Facebook.
If you have any questions or comments about this privacy notice, please contact us by email at hello@butterbomb.com.au.


text:
Today's Greatist Tip: Anti-age with Antioxidants
Written by The Greatist Team on November 18, 2011
As the body ages, cells oxidize (yup, kinda like rust), and nasty free radicals speed up the process. Antioxidants help reverse that damage, which may play a role in causing heart disease, macular degeneration, diabetes, and cancer. The good news? There's no need for an all-out diet overhaul. Many of the foods you already eat, especially fresh fruits and veggies, are good sources of antioxidants. Antioxidants include vitamins A, C, and E, selenium, flavonoids, lutein, and lignan. And stick to real foods to load up on these good guys; supplements aren't yet proven to effectively deliver the same benefits. The Takeaway: Eat natural antioxidants to counter damage caused by free radicals, which can contribute to heart disease and cancer.
Get your Hot Antioxidants!
To cash in on apples' high dose of antioxidants and enjoy a delectable dessert, try 'em baked. Honey and cinnamon add sweetness, while the apples themselves are the main event, and nuts provide some crunch.
The original Apple (the company, not the food) logo was an image of Sir Isaac Newton.
Sock 'Em Right in the *Race*: The 8 Best Running Socks of 2022
Are running socks really necessary? We take a look at 8 options of various styles that will make you question why you ever ran without them.
The Best Bouillon Cubes and Flavor Bases for Soup Season
Bouillon, and other dehydrated soup starters and bases, have long been an afterthought for serious chefs, reviled for some nasty additives and, more…
Look Out, Wheaties — Wheat Germ Might Be the New Breakfast of Health Champs
Wheat germ is an edible part of the wheat kernel that manufacturers often remove when processing wheat products. Researchers now say that we may not…
Here's the Tea on the Benefits of Earl Grey Tea
Earl Grey tea is known for its unique citrusy flavor. But what about its health benefits? We take a look at the science behind what's good about this…
Jalapeño Bizness: 4 Hot Benefits of Eating Jalapeños
Researchers say jalapeños are good for more than just spicy flavor. We break down 6 health benefits of this ingredient and why they matter.
Props to the OG: Science-Backed Benefits of the Orange
Globally, the orange is among the most popular fruits — and understandably so, thanks to its varied nutritional benefits. We break them down here.
The Download: November 5, 2021
To help you stay safe and up to date, we put together reliable info and resources on the most relevant wellness topics of the week. Our latest health…
6 Ways to Upgrade Your Caesar Salad
There is no salad more ubiquitous than the caesar, a go-to classic found on menus everywhere from diners to golf clubs to the pricey steakhouse you've…
SpaceX's Inspiration4 Launch Aims to Raise $200 Million for St. Jude's Children's Research HospitalREAD MORE
Olive Garden Soups — Ranked
At just $11, Olive Garden's soup, salad, and breadsticks lunch combo is still one of the best deals in town (and by town I mean country because these…


During one of my morning jaunts to work in downtown Los Angeles I found myself presented with an opportunity I couldn't pass up. The old ticketing area of Union Station, or the Los Angeles Union Passenger Terminal (LAUPT), is often closed from view and hidden in a veil of secrecy. Apparently Hollywood uses the area often for film and television shows and is funny about public access to the area - for some insane reason, I am sure.
On this particular morning I walked through the station to reach my shuttle to work and saw the area was viewable and bathed in the morning light. I hesitated briefly and took in the scene. "I want a photo," I thought.
The original ticket counter at Los Angeles Union Passenger Terminal.
The original ticket counter concourse at Los Angeles Union Passenger Terminal.


text:
October 2, 2018 Press Releases
NEW CASTEN AD: ROSKAM AND TRUMP, TOGETHER HURTING ILLINOIS
With Casten Surging, Campaign Releases New Ad Highlighting Peter Roskam and Donald Trump's Attacks on Health Care, Social Security, and Medicare
(Downers Grove, IL) October 2, 2018 – This week, Sean Casten released a new ad highlighting Peter Roskam and Donald Trump's efforts to cut Sixth District voters' health care. The ad is currently playing on Chicago broadcast and cable as well as on digital platforms. The campaign released the following statement:
"Peter Roskam and Donald Trump are still coming after Sixth District resident's health care, and we intend to ensure voters this November do not forget," said Greg Bales, Campaign Manager for Sean Casten. "Instead of standing up to Donald Trump, Peter Roskam has been a rubber stamp for his agenda. Peter Roskam voted to kick 30,000 people off their health insurance, voted against protecting individuals with pre-existing conditions, and passed a tax scam that adds $2 trillion to the deficit – which they intend to pay for by cutting Social Security and Medicare."
The ad highlights how Peter Roskam voted with Donald Trump 94% of the time and how Roskam voted to weaken protections for people with pre-existing conditions, raise premiums, allow insurance companies to charge older Americans five times more than younger people, and kick more than thirty thousand people in this district off of their health insurance, calling that legislation "a good bill."
The script of the ad follows:
Sean: I'll stand up to Donald Trump. I'll expand health care coverage, defend Social Security and Medicare, and protect people with pre-existing conditions.
Narrator: Peter Roskam supported Donald Trump's plan to kick 30,000 people in our district off health insurance.
And Trump would charge women and older Americans as much as five times more for healthcare.
Trump and Roskam added $2 trillion to the deficit, threatening cuts to Social Security and Medicare.
Roskam and Trump together 94% of time: hurting Illinois families.
Earlier today, Casten announced his campaign raised over $2.6 million in the third quarter and that the campaign has received support from over 79,000 contributors. Even though Roskam and his allies have spent millions of dollars on mailings, TV and digital ads attacking Casten, recent polling shows Casten has a 3 point lead.
Recently, Inside Elections moved the race to "Tilt Dem" just as Politico becomes the fifth key political prognosticator to join Cook Political Report, Election Projection, and Larry Sabato all to list this race a toss-up. The Casten campaign poll, as reported by the Chicago Sun-Times, and the New York Times latest public polling confirm that momentum.
FACT CHECK: PETER ROSKAM TRIES TO RE-WRITE HIS RECORD ON PRE-EXISTING CONDITIONS
CASTEN RAISES $2.6 MILLION, SUPPORT CONTINUES TO GROW


Iran may be one of the most misunderstood nations in the minds of the West. With historical sites dating back to the Persian Empire, and the only country with both a Caspian Sea and an Indian Ocean coastline, Iran will enchant you. Tour the opulent Golestan Palace, the ruins of Persepolis, or mind-blowing Amir Chakhmaq Square.


text:
Closed for winter
Re-opening in mid-March 2023
Moulton Farm practices sustainable agriculture and is dedicated to providing the highest quality fruits and vegetables while preserving our rich soil for future generations.
Located in the heart of the Lakes Region at the north end of Lake Winnipesaukee, our farm has been providing locally-grown food and fun since the 1890s.
We're hiring for various positions for our 2023 season and are looking for great people.
Give the gift of local foods and plants from our garden center. We can even mail the gift card for you!
Farm shares are our version of a CSA program, but you can skip weeks, only buy a few weeks, and other options.
Buy 2023 Farm Shares
Whether you're a local customer or a seasonal traveler, our gift cards can be used for anything at the farm.


We serve clients up to 80 miles around Martins Ferry, OH. As such, our reach crosses state lines so we maintain licensing in Ohio, West Virginia, and Pennsylvania. We proudly serve clients in and around the communities of Cadiz, Caldwell, Cambridge, Clarksburg, East Liverpool, Morgantown, Moundsville, New Philadelphia, Pittsburgh, Steubenville, Washington, Wheeling, Woodsfield, Youngstown, Zanesville and more.
At 3 Brothers Excavating & Trucking we are always on the lookout for skilled, honest, and hardworking individuals who can add to our manpower capabilities.
Whether you have a question or are looking to request an estimate, we want to hear from you!


Special Olympics Auckland athlete Martin Joyce is understandably "feeling very proud" in his selection to the Special Olympics New Zealand national Athlete Leadership Programme.
He has been with Special Olympics since 1998, training in basketball, athletics, aquatics and snowboarding and has represented the organisation internationally twice.
In 2007 Martin was a member of the delegation that travelled to Shanghai, China for the Special Olympics World Summer Games. Competing in athletics, he found the experience an "eye opener", particularly as it was his first time overseas ("Shanghai was very busy"). In 2012 he competed against several Australian basketball teams at the inaugural Special Olympics Trans Tasman Tournament in Wellington.
Through the Athlete Leadership Programme Martin hopes to encourage others to get involved with Special Olympics New Zealand and raise awareness about the opportunities available.
"I really like being part of Special Olympics. It has allowed me to meet new people, be with friends and go to competitions," he says.
A "technical whizz", Martin is gaining valuable mentoring experience through his voluntary position at Unitec helping out students with computing and writing.


text:
package org.sagebionetworks.repo.model.dbo;

import static org.junit.jupiter.api.Assertions.assertEquals;
import static org.junit.jupiter.api.Assertions.assertFalse;
import static org.junit.jupiter.api.Assertions.assertTrue;

import java.io.IOException;

import org.junit.jupiter.api.Test;
import org.junit.jupiter.api.extension.ExtendWith;
import org.springframework.beans.factory.annotation.Autowired;
import org.springframework.test.context.ContextConfiguration;
import org.springframework.test.context.junit.jupiter.SpringExtension;

@ExtendWith(SpringExtension.class)
@ContextConfiguration(locations = { "classpath:jdomodels-test-context.xml" })
public class DDLUtilsImplTest {

	@Autowired
	DDLUtils ddlUtils;

	String tableName = "EXAMPLE_TEST";
	String ddlFile = "Example.sql";

	@Test
	public void testValidateTableExists() throws IOException{
		// Make sure we start without the table
		ddlUtils.dropTable(tableName);
		// the first time this is called the table should not exist.
		boolean result = ddlUtils.validateTableExists(new DBOExample().getTableMapping());
		assertFalse(result);
		// the second time the table should already exist
		result = ddlUtils.validateTableExists(new DBOExample().getTableMapping());
		assertTrue(result);
	}

	@Test
	public void testCreateFunctionAndDoesExist() throws IOException{
		String functionName = "new_function";
		ddlUtils.dropFunction(functionName);
		assertFalse(ddlUtils.doesFunctionExist(functionName));
		String functionDef = "CREATE FUNCTION `"+functionName+"` () RETURNS INTEGER NO SQL BEGIN RETURN 1; END";
		ddlUtils.createFunction(functionDef);
		assertTrue(ddlUtils.doesFunctionExist(functionName));
		ddlUtils.dropFunction(functionName);
		assertFalse(ddlUtils.doesFunctionExist(functionName));
	}

	@Test
	public void testremoveSQLComments() {
		String input = "/* this is * within a comment */ This is not in a comment";
		String expected = " This is not in a comment";
		// call under test
		String result = DDLUtilsImpl.removeSQLComments(input);
		assertEquals(expected, result);
	}

	@Test
	public void testRemoveSQLCommentsWithMultipleComments() {
		String input = "/* first comment */a/*second*comment*/b";
		String expected = "ab";
		// call under test
		String result = DDLUtilsImpl.removeSQLComments(input);
		assertEquals(expected, result);
	}

	@Test
	public void testremoveSQLCommentsWithStartSlash() {
		String input = "/";
		String expected = "/";
		// call under test
		String result = DDLUtilsImpl.removeSQLComments(input);
		assertEquals(expected, result);
	}

	@Test
	public void testremoveSQLCommentsWithEndStar() {
		String input = "/* start but not finish *";
		String expected = "";
		// call under test
		String result = DDLUtilsImpl.removeSQLComments(input);
		assertEquals(expected, result);
	}

}

redpajama_set_name: RedPajamaGithub


Located in the former stables of Castello del Nero, our one Michelin Star La Torre Restaurant, one of the best restaurants of the entire Tuscany, showcases a meticulously researched menu, designed to deliver the best of Italian and Tuscan Traditions. This is thanks to the fresh and genuine ingredients bought from local farmers, or from the herbs taken directly from the Castello's organic garden, carefully tended by Chef himself. The innovative a la carte menu offers a large range of dishes elaborated by the Executive Chef Giovanni Luca Di Pirro and based on the Tuscany flavours, and created by using these fresh local products.
The central feature of the elegant dining room is the exquisitely decorated fireplace which complements the high arched ceilings and terracotta tiled floors. This Michelin star restaurant in Tuscany boasts spectacular views through its large French windows which overlook the panoramic terrace and the breathtaking landscape of the Castello del Nero estate, which produces its own red wine and extra virgin olive oil available in the restaurant and for sale.
During summer, service at La Torre Restaurant moves to the Garden Terrace on which guests can dine al fresco and enjoy a magnificent view over the Tuscan hills.
These charming venues are open in good weather for buffet breakfast, which features a wide range of fruits, cereals, cheeses and homemade breads and pastries, as well as à la carte cooked items.