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text:
package com.ocpsoft.pretty.beans;

import java.util.List;
import java.util.Map;

import javax.faces.context.FacesContext;

import com.ocpsoft.pretty.PrettyContext;
import com.ocpsoft.pretty.PrettyException;
import com.ocpsoft.pretty.config.PrettyUrlMapping;
import com.ocpsoft.pretty.config.mapping.QueryParameter;
import com.ocpsoft.pretty.util.FacesElUtils;
import com.ocpsoft.pretty.util.UrlPatternParser;

/**
 * @author lb3
 */
public class ParameterInjector
{
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    public void injectParameters(final FacesContext context)
    {
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            if (parser.matches(url))
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            }
        }
    }

    private void injectQueryParams(final FacesContext context, final PrettyUrlMapping mapping)
    {
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                            + mapping.getId() + ":" + el + "> for query parameter named<" + name + "> "
                            + e.getMessage(), e);
                }
            }
        }
    }

    private void injectParams(final FacesContext context, final String url, final PrettyUrlMapping mapping,
            final UrlPatternParser parser)
    {
        Map<String, String> params = parser.getMappedParameters(url);
        if (params != null)
        {
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            {
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                try
                {
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                }
                catch (Exception e)
                {
                    throw new PrettyException("PrettyFaces: Exception occurred while processing <" + mapping.getId()
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                }
            }
        }
    }

}

redpajama_set_name: RedPajamaGithub


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text:
Meats are impounded as Portland area chefs innovate with high-risk processes
Food safety inspectors enforce existing rules, but insiders say they need to catch up with the new techiques.
By Randy BillingsStaff Writer
"There's some really beautiful local meat product in there that we can't use," says Ashley Shane, general manager of Duckfat restaurant on Middle Street in Portland. The meat, vacuum-sealed in a process that city health officials deem high-risk, must be tested for safety or thrown away. Photos by Whitney Hayward/Staff Photographer
Portland's restaurants are on the cutting edge of the culinary renaissance in Maine, where locally sourced ingredients and inventive dishes are prized by award-winning chefs and consumers.
But efforts by health inspectors to bring local restaurants into compliance with federal regulations and reduce the risks of a potentially dangerous foodborne illness outbreak is splashing cold water on the sizzling creativity of many area chefs – at least temporarily.
Noah Leether, head chef at Nosh in Portland, says more than 300 pounds of beef brisket – cured using pink salt – has been locked away in a freezer after health officials ordered an embargo in mid-February. Leether says the Congress Street restaurant could lose close to $4,000 as a result. Whitney Hayward/Staff Photographer
"Embargoed" by city health inspectors, about 80 pounds of meat – specially processed duck, beef, chicken and pork – sit in a freezer at Duckfat in Portland. Whitney Hayward/Staff Photographer
Restaurant inspections improve, but frustrations simmer
Explore Portland restaurant inspection reports: Interactive database
CREATIVITY IN THE KITCHEN: A GLOSSARY OF TERMS
Reduced oxygen packaging: The process of vacuum-sealing meats. This increases the shelf life of meats and prevents freezer burn. The risk of doing it incorrectly is accelerated bacteria growth that would lead to a potentially deadly foodborne illness.
Sous vide: A cooking method that combines reduced oxygen packaging and cooking at low temperatures for extended periods of time, sometimes days. The benefit is consistency in texture and juiciness of proteins. The risk is the same as above, but it's compounded by the fact that the meats often don't reach the minimum cooking temperatures outlined in the food code.
Curing: A process of preserving and flavoring foods, including meats, using nitrites and nitrates. Many chefs prefer to use curing salts, a combination of table salt and sodium nitrate, also called pink salt, which has a unique flavor and preserves the original color of the meat. It's tinted pink to distinguish it from table salt. In high doses, pink salt can be toxic.
Charcuterie: A French word that has become the general term for pork products – sausages, salami and prosciutto – prepared by salting, smoking, drying or cooking. The benefit is that chefs, who often enjoy the challenge of making artisan meats, have the opportunity to create trademark tastes. The risk is foodborne illness or nitrate poisoning if done incorrectly.
the hotline
To report unsanitary conditions or a suspected case of foodborne illness, call the state's 24-hour hotline at 1-800-821-5821, or 287-5671.
In recent months, hundreds of pounds of meat have been embargoed by health officials and are waiting in cold storage until restaurants can prove the food is safe. Several restaurants have been ordered to stop vacuum-sealing their meats, cooking sous vide dishes and offering some types of house-cured meats until they develop special hazard plans and in some cases get formal variances from the Maine Food Code.
"These are high-risk processes," said Michael Russell, who oversees Portland's restaurant inspection program. "In Portland, we noticed a growth in specialized processing two years ago and a significant increase in the number of establishments using these practices within the past year."
The city's crackdown has caught many restaurants off-guard, and there is no clear process for getting plans and variances from the state food code.
No illnesses have been linked to the meats or the new processing methods in Portland. However, the risk of using these techniques incorrectly can accelerate the growth of dangerous bacteria and could result in botulism, which can be deadly. Even one severe illness could jeopardize the local food economy, which grew nearly 10 percent in 2014 to $293 million in Portland and 4.4 percent statewide to $2.36 billion, according to the Maine Restaurant Association.
Hazard plans are required by the U.S. Food and Drug Administration for large- and small-scale food producers. And all hazard plans for Maine restaurants are being sent to one professor at the University of Maine in Orono, who occasionally has to ship plans out of state for review. Health inspectors, meanwhile, are trying to educate themselves about cooking processes that expert chefs have already mastered.
"It's been an open secret that all of the best restaurants in Portland have been using techniques that are not approved by the FDA without variance and (special) plans," said Brendan Murray, the head chef at Duckfat. "There is a huge amount of talent and dedication to serving the best food in the city. The level is rising rapidly and that's a good thing."
Jason Loring, the owner of Nosh, agreed that these advanced techniques are widespread among experienced chefs, who are always looking for ways to express their culinary creativity and stand out among the growing number of award-winning restaurants in the city.
"Anyone who has any kind of ability to cook would obviously do this because it's great stuff," Loring said. "We love to make things. This is the epitome of making food."
SMALL PROBABILITY, BUT HIGH RISK
Restaurants are required to develop special plans – called Hazard Analysis & Critical Control Points plans – for nearly 20 advanced food preparations, including vacuum-sealing, also known as reduced oxygen packaging, of raw and cooked meats on site, according to documents from the Maine Center for Disease Control and Prevention. Nine of those preparations, including pickling, curing meats and growing bean sprouts on site, also require a formal variation from the food code.
HACCP plans are required so health officials are confident these practices are being used safely. The plans require kitchen staff to log times and temperatures of the food product at all phases, from the delivery truck to the dining room, and outline practices for preventing contamination.
"It forces them to look at the hazards and where things can go wrong and document that they are doing things correctly," said Jason Bolton, an assistant extension professor and food safety specialist at the University of Maine Cooperative Extension who reviews the HACCP plans.
Vacuum sealing can increase the shelf-life of food, allowing restaurants to freeze products without the risk of freezer burn. Sealing is also necessary when cooking in a sous vide style, a process of immersing a sealed pouch of food in a hot water bath for extended periods of time.
If the sealing is done incorrectly, bacteria that cause botulism can find themselves in the ideal environment to grow, Bolton said. Even though the probability of a serious foodborne illness outbreak is low, the possible outcome could be dire.
"As soon as you remove the oxygen, (bacteria have) the ability to grow," Bolton said. "With these higher-risk foods, (the potential consequence) is death."
Requirements for HACCP plans and variances have been on the books since at least 2001, Russell said.
The city is now focused on bringing restaurants into compliance in response to more and more restaurants using the practices.
On Feb. 25, the city sent an email to 150 restaurants it believed could be affected by the new enforcement practices. About 20 responded to the city seeking more information, Russell said. Other restaurants using these practices without approved plans will be dealt with during their regular inspections.
"I think they're trying to get their heads around what they need to do," Russell said.
William Marler, a Washington-based attorney who specializes in foodborne illness outbreaks, says health officials are right to focus on these practices. Marler said "bacteria doesn't care" whether the food is mass-produced or locally made in a high-end restaurant.
Marler said he is currently working on a case in which people apparently got botulism from jarred pesto that was purchased at a gourmet farm stand at a high-end country club in California. One woman was hospitalized, he said.
"Botulism is something you don't want to mess with," Marler said. "The city is definitely in its right to protect us."
EMBARGOED MEAT
Three Portland restaurants have had some meat embargoed by health officials in recent months, meaning they will need to have it tested for safety or throw it all away.
Duckfat had 80 pounds of vacuum-sealed meat put in cold-storage purgatory after the restaurant was inspected on Feb. 25. During prior inspections dating to 2013, the restaurant was required to throw away 6 pounds of vacuum-sealed tuna and was cited for curing its own bresaola, a salted, whole-muscle beef that's air-dried for up to three months, without an HACCP plan.
General manager Ashley Shane said she has received conflicting accounts from health officers about the fate of the embargoed meat – including duck breasts, pork, beef and chicken – with an estimated value of $1,000. The product is now stored in a freezer with a bright orange tag from the city, indicating it's on hold.
"There's some really beautiful local meat product in there that we can't use," said Shane, as she stood in the Middle Street restaurant's prep area next to a vacuum sealer, valued at $5,000, with a bright orange "Do Not Use" sign on it.
On Congress Street, Nosh has 301 pounds of beef brisket that was cured using pink salt locked away in a freezer, after health officials ordered an embargo on Feb. 11. Curing – which preserves and seasons meats with nitrates such as pink salt – without an HACCP plan was listed on the inspection report as a repeat violation.
Loring, the owner, fears that having the meat tested will be too expensive, so he will likely have to throw it away. He valued the meat at about $2,000, but his head chef, Noah Leether, said the restaurant could lose closer to $4,000, considering the food's retail value.
"I feel like we're being penalized for making hand-crafted products," Loring said. "We try to keep all of our money in the state by buying animals in this state and making our own products."
Loring said he has been curing meats without incident for the last five years using pink salts, a flavor-enhancing food preservative that can be toxic in high doses. In recent years, he has stopped curing his own full muscle meats, like hams.
"I just saw the writing on the wall," he said.
Farther down Congress Street, near Maine Medical Center, Salvage BBQ had "all food on-hand" embargoed as the result of a Jan. 13 inspection. Head Chef Josh Craigue said that resulted in 100 pounds of original sausage and homemade bacon being tagged and stored in the freezer until further notice.
Craigue said he still grinds his own meat to make sausage and cures it in a casing for two days. But he is no longer using pink salt to help preserve the meat, kill bacteria and prime the casing to better absorb additional flavor when it is hot-smoked.
As a result, the flavor and color of the sausage change a little, but not enough for most people to notice, he said.
"It was a little disheartening to have to change that," he said. "That flavor is something you can't replace."
Craigue said he is currently in the process of developing HACCP plans so he can resume his preferred curing methods and perhaps offer a variety of charcuterie (a general term for the craft of making pork products like salami, sausages and prosciutto), pates and sausages.
"I'm excited about it so I can do more stuff above-the-board and not have to worry about it," he said.
Sous vide – French for "under vacuum" – dishes have been the subject of study and debate for years, because they combine vacuum-sealing with a cooking process that keeps products at or near the so-called "danger zone" for bacteria growth – 41 degrees to 135 degrees – for extended periods.
If the vacuum-sealing is done correctly, the meats are sealed when there is little chance of bacteria being present. That allows the meats to cook for extended periods at low temperatures, without bacteria contaminating the food.
Health officials in New York City have been cracking down on restaurants for cooking sous vide without the required plans and variances. High-profile enforcement actions were taken in 2006 and 2008 in that city, forcing restaurants to throw away hundreds of pounds of meats.
Sous vide cooking requires a variance from the food code partly because meats, such as beef steaks, may not reach the minimum cooking temperature of 145 degrees required by code. Instead, a vacuum-sealed pouch of beef can sit in a hot water bath of 135 degrees for days before being served.
Eve's at the Garden, the restaurant in the Portland Harbor Hotel, failed an inspection on Oct. 27, 2014, with only four violations, all of them related to advanced food techniques. The restaurant was curing meats with pink salts, offering sous vide short ribs and vacuum-packing raw fish, beef, poultry and pork without an HACCP plan.
Head Chef Anthony St. Peter said the restaurant has offered sous vide dishes for years without incident. St. Peter said he vacuum-sealed raw short ribs and cooked them for 72 hours in a hot water bath at 145 degrees.
"It allows you to cook an item for a longer period of time without compromising texture and juiciness of the protein," he said. "It's the same context as braising."
He also likes to cook a Cornish game hen 90 percent of the way, then quickly cool it to an appropriate temperature before placing it in a pouch with a marinade and vacuum-sealing it. He finishes cooking it in a hot water bath, where a special machine regulates the temperature, when the dish is ordered.
"I just stopped using it," he said of sous vide. "We're back to old-school searing and braising."
St. Peter said he is in the process of developing plans to resume the practice. Offering sous vide dishes helps him stand out in Portland's restaurant scene and encourages conversations among chefs, servers and customers, he said.
"Just the word brings up a New Age fusion feel," he said. "The things you can create and play with as a chef are so intriguing."
ENFORCEMENT PROCESS PANNED
Restaurant owners are frustrated that health officials have not given them more time to prepare their HACCP plans or apply for variances before taking enforcement action.
Greg Dugal, who heads the Maine Restaurant Association, said health officials are right to enforce food codes but could have done more to warn restaurants before embargoing meats.
"The state and the city could have done a better job of letting people know," Dugal said. "People are doing something they have always done and now they could lose money" because of enforcement actions.
The city sent an email Feb. 25 to more than 100 restaurants it believed would be affected by the new enforcement action, but not everyone received it.
"They came and they cracked down on us and they didn't have any answers," said Shane, the owner of Duckfat, whose food was embargoed the same day the email was sent. "We're trying to do the right thing."
Health inspectors, meanwhile, have been taking classes at the University of Maine in Orono to learn more about the practices that local chefs have already perfected.
Bolton, at UMaine, said that health inspectors are trying to get up to speed about the new techniques, a situation that has presented a challenge when enforcing the rules. Several chefs noted that they have had to educate health inspectors about the techniques they are using.
"One of the challenges is getting all of the inspectors up to date," Bolton said. "People are coming in at all different levels of knowledge. It's a complicated system."
Currently, Bolton is the only person reviewing HACCP plans for Maine restaurants. He does that between his regular duties of teaching college courses, conducting research, advising three master's students, training health inspectors and reviewing HACCP plans for cheese and large-scale food producers.
"This is pretty new," Bolton said. "Trying to get everyone on the same page is hard."
A PINCH OF ANXIETY
With the summer tourist season around the corner, several restaurants are feeling the pinch.
King Bishop, the head chef at Street & Co. on Wharf Street, said he has been waiting for a month and a half to get his HACCP plan approved so he can resume curing his own pork belly bacon and salmon. He had been curing meats with pink salts for the last seven years.
He ceased using pink salts on Oct. 15, 2014. According to the inspection report, the restaurant was also dry-curing duck breasts and using pink salt without an HACCP plan.
"Right now, I'm waiting to hear back from a college professor who, I'm sure, is very busy right now," Bishop said. "I think the city and state just aren't prepared for this. Maybe having someone else in place who actually understands the law and that's their job would be really beneficial."
Bishop said that curing his own meats is one way to make Street & Co. stand out in a foodie city filled with restaurants that rely on local food and drink.
"We put it on our menu as house-cured bacon and that just makes people's eyes kind of pop," he said. "For us, it sort of adds value to our product."
Bishop said the curing process becomes more urgent in the spring, when the restaurant begins getting fresh, wild salmon shipped overnight from Alaska.
"To not have that cured salmon on my menu for the spring and summer would be a little frustrating," he said.
CORRECTION: This story was updated at 2:07 p.m. on March 30, 2015, to correct the title of Ashley Shane.

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: OpenID Connect with Angular 4.3 I've decided to use angular-auth-oidc-client project to get the job done, but right after installing the package and doing the imports, in console I've got

Unhandled Promise rejection: No provider for Router!

I already have Router imported in the app.module, though I am going to use OpenID in another component called auth.component, which has only 'header' stuff now.
Here's my app.module.ts
import { BrowserModule } from '@angular/platform-browser';
import { NgModule } from '@angular/core';

// Import HttpClientModule from @angular/common/http
import {HttpClientModule} from '@angular/common/http';
import { HttpModule } from '@angular/http';
import { AppComponent } from './app.component';
import { SearchComponent } from '../search/search.component';
import { AuthComponent } from '../auth/auth.component';
import { RouterModule, Routes } from '@angular/router';
// OpenID Connect
import { AuthModule, OidcSecurityService, OpenIDImplicitFlowConfiguration } from 'angular-auth-oidc-client';

@NgModule({
  declarations: [
    AppComponent,
    SearchComponent,
    AuthComponent
  ],
  imports: [
    BrowserModule,
    HttpModule,
    HttpClientModule,
    RouterModule,
    AuthModule.forRoot()
  ],
  providers: [OidcSecurityService],
  bootstrap: [AppComponent]
})
export class AppModule {  constructor(public oidcSecurityService: OidcSecurityService) {

          let openIDImplicitFlowConfiguration = new OpenIDImplicitFlowConfiguration();
          openIDImplicitFlowConfiguration.stsServer = 'https://localhost:4200';
          openIDImplicitFlowConfiguration.redirect_url = 'https://localhost:4200';
          openIDImplicitFlowConfiguration.client_id = 'angularclient';
          openIDImplicitFlowConfiguration.response_type = 'id_token token';
          openIDImplicitFlowConfiguration.scope = 'openid email profile';
          openIDImplicitFlowConfiguration.post_logout_redirect_uri = 'https://localhost:4200/Unauthorized';
          openIDImplicitFlowConfiguration.start_checksession = false;
          openIDImplicitFlowConfiguration.silent_renew = true;
          openIDImplicitFlowConfiguration.silent_renew_offset_in_seconds = 0;
          openIDImplicitFlowConfiguration.startup_route = '/home';
          openIDImplicitFlowConfiguration.forbidden_route = '/Forbidden';
          openIDImplicitFlowConfiguration.unauthorized_route = '/Unauthorized';
          openIDImplicitFlowConfiguration.auto_userinfo = true;
          openIDImplicitFlowConfiguration.log_console_warning_active = true;
          openIDImplicitFlowConfiguration.log_console_debug_active = false;
          openIDImplicitFlowConfiguration.max_id_token_iat_offset_allowed_in_seconds = 10;
          openIDImplicitFlowConfiguration.override_well_known_configuration = false;
          openIDImplicitFlowConfiguration.override_well_known_configuration_url = 'https://localhost:4200/wellknownconfiguration.json';
          // openIDImplicitFlowConfiguration.storage = localStorage;

          this.oidcSecurityService.setupModule(openIDImplicitFlowConfiguration);
      }}

Am I doing something wrong here?
I am also open to any new suggestions to solve my authentication problem, I don't have preferences, what I need is an easy way to authenticate users with:
Google, Mail.ru, Facebook and Vk.com
By the way, my backend is written on PHP (Lumen)

redpajama_set_name: RedPajamaStackExchange


text:
What Science Is Missing
What Science Is Missing MAG
By Lucy-Agnes PLATINUM, Clarksville, Ohio
More by this author Follow Lucy-Agnes
Lucy-Agnes PLATINUM, Clarksville, Ohio
"Have the courage to have your wisdom regarded as stupidity. Be fools for Christ. And have the courage to suffer the contempt of the sophisticated world." - Justice Antonin Scalia
Long ago, humans looked at the world and wondered. They gazed at the stars and found them beautiful. They watched the change of the seasons and marveled. They heard the chirping of the birds and were spellbound.
Where had all this splendor come from? Humans pondered this question for long days and nights. They had no telescope to observe the stars, no microscope to explore the basic components of living things, but they did have a brain that was more complex than the most wondrous of modern computers. So they thought, and they arrived at the conclusion that there was a Higher Being in charge of it all, a Creator responsible for all this creation.
This belief of humankind took different shapes in different times and places. The Greeks believed that many gods and goddesses dwelt in glory on Mount Olympus. Zeus, Hera, and hundreds of other divinities still capture the world's imagination today. The Norse believed in the sky-god Odin and myriad deities – Loki and Freya and the thunder-god Thor. The Sumerians had the fiercely beautiful Ishtar, and the Egyptians worshiped Amun-Ra and Osiris. And in a little stretch of fertile land called Canaan, a group of people called the Hebrews claimed to have the true belief – a belief in One All-Powerful God, a God with a Name so sacred it was not to be spoken by the light tongues of men.
Flash forward several thousand years to the present day. Humans have made great strides in science and technology, achievements so remarkable our ancestors would not have believed such things possible. Now we look at the world and discover. We peer at the stars through a telescope and find that they are massive orbs of burning gas, suspended in a limitless universe and visible from distances so great it makes one dizzy to think about them. We have studied the change of the seasons and learned that they are caused by the tilting of Earth on its axis as it spins its course around the sun. We scrutinize the intricate anatomy of living things and know that they are composed of living cells, each a little unit of activity in itself – and, furthermore, that every element is formed at its most basic level of tiny atoms, that within these atoms are even tinier particles called protons and neutrons and electrons – that all of this is so minuscule and yet so detailed that it is nearly as mind-boggling as the enormity of the universe.
Can you imagine what primitive humans would have thought if they had known this world was so vast, so intricate, so surprising? How do you think they would have reacted? With a resounding "Wow"? A breathless confusion of wonder? We could hardly expect anything else! Early humans' sense of wonder at the world around them, already admirably awakened, would have grown a thousandfold if they had learned, in a moment, all the truths that modern humans have uncovered over the centuries.
And yet, what do modern humans think? We certainly don't have the same reaction that ancient humans would have.
Modern science draws conclusions that would shock any self-respecting wonderer of the ancient world.
"There is no God."
"This universe is the product of chance."
"Humankind was not designed, but came about due to random evolution."
Where has our sense of wonder gone? It has disappeared, flown away like the epic mythology of that ancient world. Only snatches remain, and these are scorned. We think ourselves so very smart, don't we? We know we have learned much since those days of the old philosophers, and so we disregard their wisdom. It is true that we have made great progress in the past several thousand years. But does this mean we should reject the wisdom and great thoughts that were the basis for our learning?
We have lost that supreme, that essential, that glorious sense of wonder! And with it, we have lost our belief in Something Greater.
It is ridiculous, what we have done. It is as though a peasant had a clock and always knew it had been crafted by someone, and then, upon breaking the clock's face and seeing the intricate clockwork inside, decided the clock made itself. Or as though a group of children, having lived all their lives in a house and assuming its builder had been a capable workman, suddenly came out of the house and realized it had merely been a dollhouse in a room more magnificent and massive than anything they had ever seen – and concluded that there was no builder at all.
As our knowledge has grown, our wonder has shrunk. It doesn't make sense to me. Does it to you?
Maybe the ancients were on to something when they said there was a higher power. I'm not saying we should go back to believing in Zeus. I'm just saying that moving forward in science doesn't mean turning away from belief in a higher power.
No matter how informed the modern and atheistic mind is, it cannot be denied that there is something missing – a sense of awe and wonder at the world around us. It would be a shame if we accepted the new marvels of modern science at the expense of that wonder. Because that sense of wonder is what makes life worthwhile.
© Allison H., Vancouver, WA
How Does Nature Help To Prove God's Existance?
Why The World Can&#39t Live Without God
By Darkstar6265 GOLD
Darkstar6265 GOLD, Centennial, Colorado
Everything you have will someday be gone. Even if you don't miss it now, you probably will later. So take pictures and hide them in your memories so you can recall them later after everything that is becomes everything that was. OR I know you're hurting, even if it's just when you're alone and thoughts seem to rush into your head and you can't seem to keep them from coming in. But there can be beauty in pain; Even though sometimes it's hard to see.
A Coloradians POV
By FlyleafFreak DIAMOND
FlyleafFreak DIAMOND, Loveland, Colorado
"I have faith in fools;self confidence my friends call it"~Edger Allan Poe
"In this world of infinite insanity, your friends are the best psychiatrists you will ever have."~Me
The lord him self
By Stevennew93 SILVER
Stevennew93 SILVER, St Louis, Missouri
"I set goals, take control, drink out my own bottle
I make mistakes but learn from every one
And when it's said and done
I bet this brother be a better one
If I upset you dont stress
Never forget, that God isn't finished with me yet"
By 2pac Shakur
By LadiesMan PLATINUM
LadiesMan PLATINUM, Great Falls, Montana
"Give Me Liberty or Give Me Death"
WHAT IS GOING ON????
By caleb18 BRONZE
caleb18 BRONZE, Corpus Christi, Texas
WriterExpert7 GOLD said...
on May. 4 2017 at 4:20 pm
WriterExpert7 GOLD, Lahore, Other
"What I am looking for is not out there, it's in me." ~ Hellen Keller
Hi - Thank you for sharing this wonderful piece in regard to the matter. In the eyes of some, science and religion are two different and diametrical terms. A person who favors science much may be of the view that a religious path/mindset will be nothing but a hindrance to his or her discoveries. On the flip side, a religious person may claim that, even though science is escalating the known knowledge of the universe, it acts as an impediment to his or her religious struggle/connection with God. These are, in my opinion, the two extremes. But extremity is never reliable, is it? What I personally believe is, a marriage between science and religion will not only provide a moderate and reliable approach but also be able to address the most pressing issues of today's world. Religious dedication to a scientific matter is the requirement for a successful scientific career. On the other hand, science is a great tool to turn a religious faith into a strong one based on rationalization. Once again, I thank you for sharing your reflections with all of us. :)
lizmaria140 GOLD said...
lizmaria140 GOLD, Lilburn, Georgia
"If you are what you should be, you will set the whole world ablaze!"
-St. Catherine of Siena
I've written a similar piece discussing the relationship between science and religion, but I think I like this one better! :) Very well done.
ScarletCity PLATINUM said...
ScarletCity PLATINUM, High Ridge, Missouri
The story of the watch is mentioned in The Gosspel Journey, by Pastor Greg Stier. This story is now a favorite of my youth pastor.
Lucy-Agnes PLATINUM said...
on Nov. 21 2015 at 12:45 am
Oh, that's a great analogy! I don't think I ever heard that before. Haha, and even if the watch assembled ion the bag it would still have some sort of cause behind it - the guy shaking the bag. :) Atheism just doesn't make sense, does it? Thanks for commenting!
on Nov. 20 2015 at 10:43 pm
Well written. I enjoyed the part about the clock creating itself. It reminded me of the story of the watch. This man took all the parts to a watch and put them in a bag. Everyday he shook the bag. When his atheist neighbor asked what he was doing he replied that the neighbor believed the if science can assemble us by chance, then this watch should assemble itself too.
Oh, thank you so much!
CrosswordKid176 BRONZE said...
on Sep. 9 2015 at 6:47 pm
CrosswordKid176 BRONZE, Brantford, Other
Beautiful piece!!
Olivia-Atlet ELITE said...
Olivia-Atlet ELITE, Dardenne Prairie, Missouri
324 articles 10 photos 1166 comments
"To these the past hath its phantoms,
More real than solid earth;
And to these death does not mean decay,
But only another birth"
- Isabella Banks
This is very well-written! :) I enjoyed reading about your opinion, even if I disagree on a few points. Very very detailed, well-thought-out, and quite interesting. Great job with such an intricate piece! :)


Volunteer members of the Youth Advisory Group can earn community service hours and gain skills by designing teen programs and providing input about teen collections at Leaside Library.
It's a way for teens to help out their community and make new friends.
They meet the first and third Wednesday of the month at the library, 165 McRae Dr., in the Community Room from 4:30 p.m. to 6 p.m.
New members are welcome year round. Application forms are available at the library.
Call 416-396-3835 for more information.


Rust Pond Workshop is located at the address 550 Drew Hill Rd in Alton, New Hampshire 03809. They can be contacted via phone at (603) 875-3400 for pricing, hours and directions.
For maps and directions to Rust Pond Workshop view the map to the right. For reviews of Rust Pond Workshop see below.


No applicant will be admitted to St. Simon School without a completed application, and payment of the $75 non-refundable application fee. In addition, all forms and documents must be completed. Applications may be submitted at any time.
In addition, admission to St. Simon Parish School is conditioned upon the outcome of a testing/observation session conducted b a St. Simon Parish School administrator or faculty member. Screening sessions for the 2019-2020 school year will take place in March. Screening sessions for applications received after March screening dates will be scheduled upon receipt of a completed Application, all required forms, and the non-refundable deposit. Note: Incoming kindergartners must turn 5 years old before September 1 of the school year for which they are applying.
Priority registration is offered to current St. Simon Parish School families. In addition, priority admission is offered to siblings of current St. Simon Parish School students, subject to the admission requirements described above. In the event the number of applicants for a particular class exceeds the number of spaces available in that class, the order of priority for applicants is to currently active St. Simon Parish family members and then to all others.


text:
VICTORY in Wisconsin: Board Unanimously Supports Part-Time Indian
After a rather eventful challenge process that included a secret vote, Wisconsin's Sauk Prairie School Board announced on Friday that members unanimously chose to retainThe Absolutely True Diary of a Part-Time Indian by Sherman Alexie in the 9th grade curriculum. A local newspaper, the Sauk Prairie Eagle, has filed a Freedom of Information Act request seeking details on the closed-session deliberations.
The school board's decision is the end of the road for this challenge, which began during an April 24 school board meeting where one parent said the book included "shocking words of profanity, sexual innuendo and violence." Another parent quoted out-of-context passages during the meeting as evidence of the novel's unsuitability for classrooms. A third parent argued that she's not an advocate of banning books, "but I cannot believe in the history of the written word that there is not a more appropriate, more suitable, more acceptable book than this one."
In May, a Sauk Prairie High School review committee voted 8-5 to recommend retaining the book in the 9th grade curriculum, given that parents are able to opt their own children out of any reading assignment. Superintendent Cliff Thompson accepted that recommendation shortly thereafter, but the decision was subsequently appealed to the school board which deliberated and voted on the book in closed session, an apparent violation of Wisconsin's open meetings law. Since closed sessions are only allowed for matters related to a "trial or hearing," the board had cited "quasi-judicial deliberations on the appeal from the book complaint decision" on its agenda for the July 10 meeting.
Although this case has a positive outcome for defenders of the freedom to read, the board's secretive dealings are nevertheless puzzling and concerning. It appears that board members may not have wanted the public to know how they each voted–a goal that is now moot since it turns out they unanimously supported the book. In the interest of transparency and due process, the board should release the documents requested by the Sauk Prairie Eagle.
All board members did read Part-Time Indian in its entirety before taking the vote, and Board President Ryan Jesberger described it to the Eagle as "a good educational resource and a book that teaches some great lessons." CBLDF has joined several defenses of Alexie's award-winning novel over the years. It has appeared on ALA's annual list of the most challenged books on several occasions since its 2007 publication despite accolades from The New York Times, The San Francisco Chronicle, and more. It won the 2007 National Book Award for Young People's Literature and several other awards. It has been included in school curricula around the country since publication.
Tags: adding graphic novels to your library or classroom collection, sherman alexie, the absolutely true diary of a part-time indian, victory, wisconsin


Bebb Asphalt is happy to provide free estimates for all your residential or commercial asphalt work. You do not need to be there when we come to estimate the driveway or parking lot.
Please call 314-567-0800 and we will send someone right away to your residence or business. We are looking forward to doing business with you.
Don't forget to Bookmark our site or add us to your Favorites. Thank you for visiting!


text:
Q: Compile a java file using javac Ok now it feels like I've tried everything, can someone please tell me how I can compile a Java file ? My file/code looks like this:
public class HelloWorld {
    public static void main(String[] args) {
        System.out.println("Hello, World!");
    }
}

And I have saved it as HelloWorld.java and in All Files. But the problem is that everytime I try to compile the Java file it says:

'javac' is not recognized as an internal or external command,
  operable program or batch file.

I have downloaded JDK and JRE, set/changed the path to C:\Program Files\Java\jre1.8.0_45\bin; but when I look through the commands I can't see the javac command anywhere!
I thought for a while that I may have downloaded the wrong JDK, but when I see what's supposed to include in JDK it says that javac is supposed to be there too - but I can't find it!
Any suggestion how to fix this ?
I use Windows 8.1 (I don't know if that helps but I write it just in case). I really need some help I've been trying to fix this for about 6 months now and it's getting really annoying not know what to do.

A: Having the path C:\Program Files\Java\jre1.8.0_45\bin won't help you with the Java compiler javac, which is in the Java Development Kit (JDK) rather than the Java Runtime Environment (JRE).
As a first step, make sure your path includes a bin directory from some directory with "jdk" in the name.
I see that you've downloaded jdk-8u51-windows-x64.exe, which is (what I presume to be) the JDK installer. If it is the JDK installer from a reputable source, run it and and it should produce an directory containing the JDK in a predictable place (such as adjacent to the JRE, or in the root C: directory as seanhodges helpfully commented below).

A: You need to add your java's installation bin folder to your windows path.
Additionally, the path you set was the the JRE not the JDK. You need the JDK to compile code.
https://www.java.com/en/download/help/path.xml

A: javac can be found in the JDK directory - C:\Program Files\Java\jre1.8.0_45\bin is a JRE directory. JDK directories start with jdk.

A: Before all, make sure you understand the differences between a JRE and a JDK:

*

*The JRE (Java Runtime Environment) is used to execute java programs

*The JDK (Java Development Kit) is used to compile java source code (and embed a JRE)

If you look into the bin folder inside your JDK installation path, you may find, among other commands, javac.
So all you have to do is to configure some environment variables:

*

*JAVA_HOME to your JDK installation path, most likely C:\Program Files\Java\jdk1.8.0_51.

*PATH, you should append :$JAVA_HOME$\bin to the existing path.

Then, you may be able to execute javac HelloWorld.java in a terminal without problem, since javac is available in the %PATH%


text:
Commercial Games Discussion
127.0.0.1/banned.url for Fan games
Thread starter Powerise
games patreon
Powerise
Hi everyone, I want to ask a topic.
I plan to make a crossover game from other famous game characters such as pikachu, digimon characters, chocobo and others.
The marerial used is made by myself or I hire someone else to make some sprites, music and scripts.
If this game is finished, I will not sell it and this game will be a fan game where everyone can download for free. Question, am I allowed to open 127.0.0.1/banned.url to help with the budget for making this game? Because I see many painters or artists who paint game characters, anime or other famous characters and they open patreons for themselves.
I do not know whether this has been discussed or not before, but I say thank you for your attention.
bgillisp
There are two problems with that, and both are legal issues:
1: Fan games are by definition illegal unless you got permission from the holder of the IP. Fair use does NOT, despite rumors to the contrary, protect fan games.
2: If you use a 127.0.0.1/banned.url, you game will be considered commercial the minute you get $0.01 or more in revenue. That is by the legal definition of the term commercial. So that can affect what assets you can use, and if the IP holders file suit against you can increase the size of the lawsuit as well.
Reactions: SpaceBot, atoms, Golden Unicorn Gaming and 1 other person
Bumblefish97
Powerise said:
It generally depends, but as a rule no, usually not. I can't think of game examples so the main example I'll use is Star Wars fan films I've seen. While you can usually get permission to make them, they have to be funded out of pocket as crowdfunding counts as you profiting from them. I'd assume it's the same with games.
Reactions: Powerise
EthanFox
Because I see many painters or artists who paint game characters, anime or other famous characters and they open patreons for themselves.
Just to say, these are legally murky at best, and likely illegal. I'm not throwing shade on artists who draw and sell fan-art. That's what they choose to do, and they choose to take that risk; just part of that involves accepting that it could come back to bite you.
Whether things are possible and whether they are truly legal are two different things. You're right; there are many people on 127.0.0.1/banned.url who draw characters from places like Pokemon, Star Wars, etc. and they profit from it via their patrons, without asking for permission from the license-holder. It's technically not okay, but there's the tacit idea that Disney or Nintendo or whatever generally gain more from allowing these things to exist than shutting them down.
However, if an artist like this gets too big, or too popular, Disney etc. could issue them a cease-and-desist, and there's not really anything the creator can say against that. They usually have to go on and do something else. This actually happens even more with videogames (Sega used to be pretty litigious about this, though they've eased up a bit in recent years).
So yeah, you can see it on 127.0.0.1/banned.url, but that's just because those artists either have permission, or have gotten away without having it due to the relative obscurity afforded by the internet. The problem with doing this as a project is knowing that if you get popular and finally reach people... You might have it all just taken away from you.
Reactions: atoms and Powerise
dulsi
I would also say there is a difference between "I will make things" and "I will make a thing (or few things) directly tied to an IP". With the first, you can argue that the money goes for original things and the things without rights are more like fun freebies. If you directly say you are using the 127.0.0.1/banned.url to fund a game tied to an IP, you are clearly profiting on the IP without the rights.
Reactions: Powerise and TWings
Thank you for everything for the answer. I became quite aware of the limits that I had to do and the consequences if I kept forcing a Fan game with funding from 127.0.0.1/banned.url. The safest way might be to make a game without additional funds without funding from other parties and with the aim without profit, just a free game fan. Even so, you still have to be careful because some companies also ban game fans from their franchises.
JosephSeraph
it really depends on what you're making a fan game off too, though. Make a fangame of Pokemon and put it on 127.0.0.1/banned.url, and Nintendo will immediately send one of their snipers to kill you 25 minutes after you make your 127.0.0.1/banned.url account and work with the U.S. government to create a coverup story, while you can make a Breath of Fire fangame and capcom will send you a letter asking how much money you'd want for your luxury cruise to japan and how much they love you
disclaimer: this is not legal advice
Reactions: XPKobold, SpaceBot, atoms and 3 others
JosephSeraph said:
Yes, I am more careful and try to choose which one is good so that my efforts are not in vain. Thank you for the (not legal) advice
Reactions: atoms and JosephSeraph
Jomarcenter
jomarcenter-MJM
Patereon usually don't allowed people to just get money to make fan games or fan works most of the time, you have to try to create original content and put those fan works on the side, it just their policy.
Jomarcenter said:
Really nice info, thanks Jomarcenter!
@Powerise My advice would be is work out what it is about the fan games that you really like, and if you can do it, create your own content that has similarities but is different enough from those fan games. Make something similar to them, but something that you own so it becomes legal what you do and hopefully you can still enjoy it.


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Airporter Move Customer Drop Off And Pick Up Point To City Centre Following Recent Growth
North West transport firm Airporter has announced that it will be moving its customer drop off/pick up point to the city centre to deal with a substantial increase in demand.
The firm, which provides a vital transport link between the North West city region and the two Belfast airports, will begin operating from a new bus stop at the Foyleside Coach park, beside the shopping centre, from 7 January 2019.
The announcement of the new bus stop comes just weeks after the unveiling of a £1million investment in a new 14,000 square foot hub on a 2.5 acre site at the site of the old Lough Swilly bus company, in the Springtown Industrial Estate.
The company made the decision to move its pick up and drop off points as part of its wider strategic move to deal with a steep rise in demand for services.
Founded in 1996, the company has seen passenger numbers increase from around 5,000 in its first year to approximately 155,000 last year. It has a fleet of 21 vehicles and operates 30 journeys every day.
The company has evolved from one that transports holiday-makers to one which ferries thousands of people every year who commute to the UK and beyond for work and study.
It has become a crucial part of the infrastructure linking the North West city region to the rest of the world.
Niall McKeever, Director of Airporter and Fergal Rafferty, Foyleside Centre Manager at the Foyleside Coach park.
Niall McKeever, Director of Airporter said:
"We've seen a significant increase in the number of people using our service and this move is a direct reaction to that. We want to ensure there is a seamless connection between the North West city region and the UK and Europe.
"The reason more people than ever are visiting the North West City region, including Derry/Londonderry, is because it's an attractive place for both tourists and investors. The reason those people are choosing to travel with us, is because we provide a reliable and efficient service.
"Airporter connects the North West with the rest of the world and we know that people are more likely to come here if there's a fast, cost effective and efficient service to get them here. We know that we haven't built that reputation on standing still and the fact that we have 150,000 more customers this year than we did in the year we started is because we have made investments and changes to maintain the quality of our service and make it work for our customers first and foremost.
"Tourism is an incredibly important part of the Northern Irish economy. Tourists provide a vital boost to the local economy and recent work that has started on the A6 will only make it easier for people to travel to and from the North West. We expect that more and more people will use our service as the travel time will reduce even further once those road works are complete.
"The investments that we have made as a company over the last twenty years have shown our commitment and dedication to the North West City region. There is a lot of energy, passion and talent in this region and what we need now is a functioning Executive that can take long term strategic decisions on the best way to invest in infrastructure and promote economic growth."
Fergal Rafferty, Foyleside Centre Manager added:
"It's great news for Airporter's thousands of passengers that they have chosen Foyleside as the location for their new customer contact point.
"The central location and ease of access to other means of onward travel will undoubtedly prove popular, as will the discounted parking rates they can enjoy in our Eastside Carpark.
"This partnership between Foyleside and Airporter now means that those travelling to see this part of the world for the first time will find a warm welcome right in the heart of the city."
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We developed this guide to assist the first time user planning to seek a determination of nonregulated status through the Biotechnology Regulatory Services (BRS) petition process. This guidance is by no means an exhaustive list of all considerations and resources; rather it is intended to provide an overview to assist you in considering and preparing an effective petition application. The earlier you start planning your research to incorporate petition submission requirements, the more likely you are to avoid delays.
1. Request a meeting with APHIS BRS. All developers, including public sector and small company developers, are encouraged to talk with APHIS as early as possible in the research and development process; we can help you understand the data requirements for a petition and this can prevent unnecessary delays. We can arrange face-to-face meetings, teleconferences, and web-based communications with you. BRS contact information is provided here.
2. Engage with BRS in your project design. Your design options (organism, DNA donor, gene sequence, mechanism of transformation, etc.) can affect your regulatory status and the information we will need from you. For example, plant pathogens are often used as donors or vectors in the development of a GE organism and these choices can affect your regulatory status. We can work with you on the information we will need based on your project design. Additional guidance is provided here.
3. Review a petition for a plant with similarities to your new plant variety. Petitions that have been deregulated are available here.
(Scroll down to the table labeled, Determinations of Nonregulated Status, and you can click on the green arrow under the column labeled Petition and Preliminary Assessment and view actual petitions to use as a reference.) Good examples of petitions submitted by specialty crop developers that have received determinations of nonregulated status are petition no. 04-264-01p, the plum pox virus-resistant plum, and petition no. 04-337-01p, papaya ringspot virus-resistant papaya.
4. Understand the petition submission process. Our regulations outline requirements for the petition process. When you are ready to submit your petition application, check the specific submission requirements under 7 CFR §340.6 detailed here. You may also have questions about treatment of confidential business information (CBI) in your petition; here is a resource to assist you. For questions regarding CBI, contact the APHIS BRS Document Control Officer: cynthia.a.eck@aphis.usda.gov.
5. Current scientific knowledge can be used to respond to information needed for submitting a petition. It's not always necessary to generate new experimental data to address information needs. Relevant information may already exist in the peer reviewed scientific literature.
6. Include favorable and unfavorable data and information and discuss the relevance of this information in your petition application. Be explicit in your explanations; don't assume the conclusions you have reached are obvious.
7. Get expert assistance in areas where you are not an expert (e.g., statistics, environmental consequences, etc.). No one can be an expert in everything, and getting the help you need to present your information clearly and with appropriate rigor can reduce delays.
8. Submit a complete and well-written document. One of the first steps in our petition review is to verify that it is complete. Guidance for writing a petition can be found here. This guidance can be used for planning and providing the appropriate information to BRS. Make sure there are no spelling or grammatical errors, and that your text is consistent with your data. Click here for more information on how to prepare documents for submission to BRS.
9. Consider conferring with EPA and/or FDA. Your GE plant may also be regulated by the Environmental Protection Agency (EPA) and/or the Food and Drug Administration (FDA). For more information on how your GE organism may be regulated, click here. To get started with EPA, contact Nicole Berckes at berckes.nicole@epa.gov. To get started with FDA, contact their Office of Food Additive Safety at premarkt@fda.hhs.gov.
If you are uncertain whether or not your GE plant or organism is regulated by BRS, first review the "Am I Regulated" Process outlined here. If you need additional assistance after reviewing the process, please contact BRS.
Prior to submission of a petition for non-regulated status, developers conduct field tests. Additional information about field test requirements and the need for a permit or notification can be found here.
Presentations from the "Specialty Crop Regulatory Assistance Workshop: Nuts and Bolts of US Regulatory Dossiers for Genetically Engineered Crops," held in 2011 and sponsored by the National Institute of Food and Agriculture.


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The Westbrook Family will be conducting tours of their award-winning passive/active solar home in Fairview, TX. Guided tours will run every 30 minutes and last about 50 minutes. Since 1996 the house has been toured by well over 1,800 people and featured in several magazines and TV shows. The house won the 1996 NAHB Energy Value Housing Award for Innovative Design. In 2009 Paul Westbrook was named the first Water Genius award winner by the North Texas Municipal Water District. The tour is free.


We all have our own experience when visiting a foreign land for the first time whether it's positive or otherwise. If you are looking for something new from language, culture and food to exploring natural beauty, Japan has plenty to offer. Chris has his own take on why Japan should be one of travelers'' destinations.


MRI specializes in the design, engineering and manufacturing of custom wire harnesses, cable assemblies and related sub-assemblies. From Printed Circuit Board Assemblies to complete final assembly, MRI offers turnkey Electronic Manufacturing Services (EMS) to help your company stay focused on it's core product.
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Each evening of the nine-day novena includes prayer, Scripture, a homily and hymns Read More
Kenrick-Glennon Seminary Advent Novena is a longstanding tradition to prepare for the coming of Christ "Stations" of Advent are a way to help us connect the birth of Jesus and the Second Coming at the end of time Archdiocesan news briefs Catholics comfort, assist carjacking murder victim's family Second annual Joyous Jubilee Concert Series is making a comeback at the Cathedral Basilica of Saint Louis
Advent Family Gathering is a 25-year tradition at St. Clare of Assisi to help families kick off the Advent season filled with faith Read More
Archbishop Sheen's beatification postponed Bishop Malone of Buffalo resigns Immaculate Conception is feast of hope for sinners, pope says Nation and world briefs Pope Francis names Cardinal Tagle to lead evangelization congregation
Like Mary, our proximity to Jesus' presence in the Eucharist gives us strength Read More
FRENTE A LA CRUZ | La gracia nos ayuda a cumplir la misión que Dios nos ha encomendado
Second annual Joyous Jubilee Concert Series is making a comeback at the Cathedral Basilica of Saint Louis
Free concerts to be held in January and February, marking MLK Day and Black History Month
Jennifer Brinker
jenniferbrinker
Submitted December 5, 2019 | 2:45 PM
Jennifer Brinker is a reporter for the St. Louis Review and Catholic St. Louis.
Beats: Life issues, Young adult and youth ministries, liturgies and devotions
Geographic areas covered: Parishes and schools in the North City, North County, West County and St. Charles Deaneries.
Read more articles by Jennifer Brinker
Cathedral Concerts has announced its second annual series, "Joyous Jubilee: Music to Lift the Soul," three evenings of sacred, spiritual and gospel music, which will take place in January and February at the Cathedral Basilica of Saint Louis.
Cathedral Concerts executive director Scott Kennebeck said the series bridges the two weeks between the Dr. Martin Luther King Jr. holiday and the beginning of Black History Month. He worked on this year's series again with Joyce Jones, a friend and longtime member of several St. Louis choirs over the years. She recently was hired as program director of racial harmony for the Archdiocese of St. Louis.
Generous support from Ascension Health means the series is free, Kennebeck said, and no tickets are required.
"Last season the audiences were thrilled, and the choirs had such a wonderful time performing in the space it was just natural to do it all again," Kennebeck said. "This season we have three of the best local gospel and spiritual choirs in St. Louis. The cathedral will be filled with the moving music of these three amazing groups."
• The North City Deanery Choir will perform at 8 p.m. Friday, Jan. 24. The choir is co-directed by Danny DuMaine, choir director at St. Alphonsus "Rock" Parish in St. Louis, and Simeon Layne Jr., director of music at St. Augustine Parish in St. Louis. The group was formed out of an effort of the archdiocesan North City Deanery Interracial Relations Committee several years ago, and includes members of several parishes in the North City Deanery and others.
• The Sheldon's The City of Music All-Star Chorus based at the Sheldon Concert Hall will perform at 8 p.m. Friday, Jan. 31. Directed by Maria A. Ellis, the new choir made up of young singers in ninth- through 12th-grades provides teaching and mentoring, as well as performance opportunities at the Sheldon and elsewhere in the community.
• Two St. Louis-based choirs will perform together at 8 p.m. Friday, Feb. 7. The award-winning New Sunny Mount Baptist Church Chancel Choir, directed by Anita Watkins-Stevens, will be joined by the Gospel Symphonic Choir, directed by Dello Thedford. The Chancel Choir has performed across the St. Louis area and received first place in the "Verizon Wireless How Sweet the Sound" Choir Competition and was named Best Church Choir in the St. Louis/Kansas City region in 2008 and 2010. The Gospel Symphonic Choir was formed from a variety of people, including choir members at Mount Zion Missionary Baptist Church in East St. Louis, Ill., where Thedford previously was minister of music; and Jennings High School alumni. Thedford is performing arts director with the Jennings School District and choral director at the high school.
For more information on the series, visit cathedralconcerts.org.
Cathedral Basilica of Saint Louis Parish in St. Louis
The Sheldon's City of Music All-Star Chorus will highlight revamped Gospel classics at first performance at Cathedral Basilica of Saint Louis
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Sunday Scripture // Editorials // Viewpoints // Dear Father // Obituaries


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Ukraine conflict: How much damage has Russia done to power supplies?
Ukrainians are ready to endure power cuts from Russian air strikes for two to three winters, first lady Olena Zilenska said.
Millions of people in Ukraine have been left without power, heat, or water due to missile and drone attacks.
After suffering setbacks on battlefield, Russian forces concentrated on attacking Ukrainian fuel storage depots, power plants, and water works.
Ukrenergo Ukraine's national power company says that electricity infrastructure damage is so severe that it cannot meet 50% of the demand.
According to Volodymyr Zelensky, Ukraine's president – six million people are without electricity.
All power plants in Ukraine – including Odesa, the capital Kyiv, Vinnytsia and Odesa in southern regions – were affected.
Many people are without heat because of the power outages. Temperatures have fallen below zero in many areas of Ukraine.
Yasno, another power supplier, claims that Ukrainians will likely face power cuts up to March.
Through the Ukraine Energy Support Fund, the EU has provided money to purchase equipment to restore power supplies. The UK also contributes money.
Due to air strikes, three nuclear power plants were cut off from the grid for two consecutive days.
UN experts also worry that shelling surrounding the Zaporizhzhia Nuclear Power Plant, the largest in Europe, might lead to a radioactive leakage.
Although shells have been found near nuclear reactors, they have also struck a radioactive waste storage facility at the plant. However, this has not caused any serious damage.
Russia and Ukraine blame each other for the bombardment.
According to Marina Miron (defense researcher at King's College London), attacks on Ukraine's power infrastructure are intended to harm the morale of Ukraine's civil population.
She says that Russia believes that people may rebel against their government if they are desperate and freezing.
Olena Zelenska stated that the Ukrainians are prepared to live without electricity if their country becomes independent. There was also the possibility of joining Europe.
The government of Ukraine is asking civilians to evacuate areas that have power stations or other facilities, rather than trying to survive the winter.
It advises people who live in the Kherson or Mykolaiv areas, in the south-west part of Ukraine, that they should move to the western and central parts of the country.
According to the World Health Organization (WHO), there have been 703 threats or attacks on Ukrainian health facilities since February, when Russia invaded.
According to Dr Hans Kluge WHO Europe regional director, hundreds of hospitals and healthcare facilities are "no more fully operational, lacking fuel water and electricity to satisfy basic needs," he said. This is putting millions at risk, he says.
The WHO called for "health corridors" opening to provide aid to Russian-occupied regions, such as Donbas, as well as areas recently reoccupied by Ukrainian forces (e.g., the Kherson region).
A war crime is defined as an attack on civilians or infrastructure essential to their survival.
Dr Kluge described the attack on health facilities as a violation of international humanitarian law and war rules.
Ursula von der Leyen, president of the European Commission, has stated that Russia's drone and missile attacks on power stations in Ukraine and other infrastructures are "acts pure terror".
She stated that "targeted attacks on civilian infrastructure" is a war crime.


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TV ratings: Indy 500, Dover, VIR – RACER
The first Indianapolis 500 to be run in August figured to have the cards stacked against it for television audience, given the head-to-head competition with NASCAR as well as NBA playoff games. Sure enough, the TV rating for last Sunday's 104th Running was a historic low for the race, although the numbers still provided things to cheer for in a troubled year.
NBC's live Indy 500 telecast averaged a 2.29 national Nielsen rating, representing 3.67 million household viewers. That's the first rating under 3 rating for the race on Memorial Day weekend and down from a 3.44/5.4 million for last year's race (the first to air on NBC). It still wound up a close second overall as the most-watched sporting event of the weekend, though, edged out by the LA Lakers/Portland NBA game (2.29/3.8m on ABC Saturday night). It also was NBC Sports' second-most watched sporting event since an NFL Divisional Playoff game on Jan. 11.
The rating this year was actually bolstered more than normally by the local Indianapolis market, which had its usual blackout lifted for this non-spectator event and led the list of top 10 markets for the race, with a massive 24.9 rating (last year's delayed telecast had an 11.1 in Indy). The rest of the top 10 markets were as follows:
t2 Cincinnati, 4.1
t2 Columbus, Ohio, 4.1
t2 Las Vegas, 4.1
5 Nashville, 3.8
6 Hartford-New Haven, 3.7
t7 Milwaukee, 3.6
t7 West Palm Beach, 3.6
t9 Sacramento-Stockton, 3.3
t9 Tampa-St. Petersburg, 3.3
NBC noted that an average of 17,800 viewers streamed this year's race live (down from last year's 45,000), bringing the overall average up to 3.74m, while the TV-only audience peaked at 4.641 million viewers for the race's conclusion (5:30-5:45 p.m. ET).
NASCAR's Cup Series held its own despite the direct competition from Indy for the second half of its doubleheader at Dover. The NBCSN telecast averaged a 1.19 and 1.95m viewers – a big drop from last week's 2.04/3.2m for the Daytona road race on NBC, admittedly, but a fairer comparison is the previous week at Michigan, also a doubleheader with both rounds on cable. The Sunday race at Michigan averaged 1.43/2.4m.
Saturday's Cup race at Dover was lower, at 1.11/1.8m, as had been the case at MIS (1.01/1.7m.)
The NASCAR Xfinity Series also doubled up at Dover, with Sunday's round overlapping with the start of the Indy 500. Unlike Cup, its Saturday race outscored Sunday's with the former averaging 0.55/827,000 viewers and the latter 0.52/807K.
NASCAR Trucks at Dover on Friday evening averaged 0.20/312,000 viewers on FS1.
The GT-only IMSA WeatherTech Sportscar Championship round at VIR got some good news in having a last-minute same-day telecast on NBCSN following NASCAR Saturday night. However, the late schedule change may have cost it some viewers. It averaged just 0.17/290,000.
NBC also carried AMA Lucas Oil Pro Motocross from Hurricane Mills on Saturday afternoon, which averaged 0.36/470,000.
← Penguins acquire Kasperi Kapanen in multiplayer trade with Maple Leafs – ESPN
Man United captain Harry Maguire guilty of assault, resisting arrest, repeated attempts of bribery – ESPN →
NHL Highlights | Blue Jackets at Red Wings 1/18/21 – NHL
Divisional Round Game Review: Buccaneers vs. Saints | Chris Simms Unbuttoned | NBC Sports – NBC Sports
Tennis Kyrgios hits out at tool Djokovic as tense Australian Open buildup continues – ESPN
Chiefs win confirms Andy Reid is a top coach in NFL; talks Bradys Bucs — Peter Schrager | THE HERD – The Herd with Colin Cowherd
Tennessee coach Jeremy Pruitt, nine staff members fired amid investigation into recruiting violations – CBS Sports


Dwyane Wade has been participating in a jersey exchange with players around the league as part of his final NBA season.
Following the Cleveland Cavaliers' loss to the Miami Heat on Friday night, rookie point guard Collin Sexton was the lucky recipient of a Wade jersey of his very own.
During the exchange, Miami's play-by-play announcer Jason Jackson offered some encouraging insight into the exchange.
While Sexton has certainly shown flashes this season and is currently enjoying a 14-game streak of double-digit scoring nights, he didn't play particularly well in Friday's loss. He finished the game with just 13 points on 30.8 percent shooting from the field.
Despite the loss, it seems Sexton was truly excited to take part in the jersey exchange.
Hopefully, Wade was able to bestow some sagely wisdom upon Sexton during their brief conversation following the swap.


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Nels Cline
Watch Bill Callahan Cover Wilco's "Sky Blue Sky" With Nels Cline At ACL Hall Of Fame Honors
Last night, PBS aired the 7th annual Austin City Limits Hall Of Fame ceremony. Wilco were inducted into the Hall Of Fame alongside Lucinda Williams and Alejandro Escovedo, and the band were on hand to perform "California Stars" with an all-star cast that included Escovedo, Rosanne Cash, Jason Isbell, Margo Price, Sheila E., Terry Allen, and Japanese Breakfast. Bill Callahan also took the stage at the event (which took place back in October) to cover "Sky Blue Sky," with some help from Wilco's own Nels Cline. Watch below.
Deerhoof – "Don't Talk Like" (Sleater-Kinney Cover)
This year, the venerated Pacific Northwest indie label Kill Rock Stars turns 30, and the label has been celebrating that anniversary with a series called Stars Rock Kill (Rock Stars). A whole lot of people have been covering a whole lot of songs from the KRS catalog. That list includes Mike Watt doing Bikini Kill, Califone doing Mecca Normal, and Xiu Xiu doing Long Hind Legs, among others. Now Deerhoof, a band that released a whole lot of music on Kill Rock Stars, has chipped in with the release of a new EP.
15 alternative music stars who got their start working in record stores
Record stores are magical places. A good, well-stocked and curated record shop with a knowledgeable staff can influence tastes, expand horizons and serve as the hub for a local musical community. It can be a community center, a place to meet with your friends, promote your band's upcoming shows by hanging out flyers, even sell […]
The post 15 alternative music stars who got their start working in record stores appeared first on Alternative Press.
Yohei ft. Nels Cline :: Edge Of Your Dream
Edge of Your Dream is as much a singular song as it is a sonic visualization project. Pressed on a specialty flexi disc, the textured collage cover and inserts reference the accompanying music video. A dark and psychedelic forage, the synchronized animation seemingly explores an abstract, haunting thought experiment.
The post Yohei ft. Nels Cline :: Edge Of Your Dream appeared first on Aquarium Drunkard.
For more, go to: AquariumDrunkard.com (Source)
Transmissions :: Nels Cline
Nels Cline joins us as we kick off the new season of our weekly Transmissions podcast. The guitarist and bandleader discusses his new album, Share the Wealth. long history, early days working in record stores, and how joining Wilco changed his life.
The post Transmissions :: Nels Cline appeared first on Aquarium Drunkard.
Mike Watt + The Black Gang – "Rebel Girl" (Bikini Kill Cover)
The Month In Jazz – December 2020
Wilco's Nels Cline Revives Nels Cline Singers With 'Beam/Spiral'
Track will appear on free jazz outfit's new album, Share the Wealth For more, check out: RollingStone.com (Source)
Elvis Costello's new album 'Hey Clockface' due in October — hear 3 songs off it now
Elvis Costello will deliver his 31st album this fall, a 14-song collection called Hey Clockface that was recorded in Helskini, Paris and New York with multiple musical combos featuring players that include longtime sideman Steve Nieve, guitarist Bill Frisell and Wilco's Nels Cline. Full details right here.
The post Elvis Costello's new album 'Hey Clockface' due in October — hear 3 songs off it now appeared first on slicing up eyeballs // 80s alternative music, college rock, indie.
For more, check out: SlicingUpEyeballs.com (Source)
VINCE NEIL Performs MÖTLEY CRÜE Solo Show In Ohio; Fan-Filmed Video Available


Our story started in a Vermont barn more than 40 years ago. Our family has grown from two employees to more than 245. The commitment to creating design-driven, American made, handcrafted luxury lighting—using environmentally responsible practices—remains as important to us today, as it did all those years ago.
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