text:
A Literary Culinary Journal
Kitchen Fiction
Remembrance of Food Past
For Bookworms
In Search of Taste
Category Recipes
Category: "Recipes"
Neapolitan Ragù or Ragù Napolitano
Published by Jonell Galloway+ Wednesday, September 4, 2019 Permalink 0
Ragù (or Sugo) di Carne
by Marlena Spieler
Whether it's Ragù Napolitano "Classico" or "Leggere," this richly flavored sauce is a perfect example of traditional, long, slow-cooked (slow, very slow) food, the sort of memory-filled dish that makes all Neapolitans, rich or poor, remember their childhood and nonnas or grandmothers with even just one bite; or even with just one sniff of the bubbling sauce.
Because it needs to be looked after, slowly cooked and attention paid that it doesn't burn or scorch, it was given the name sugo della guardaporta, the doorkeeper's sauce, as it needed someone to watch over it as it slowly, slowly, slowly bubbled its way to perfection.
Though now it has come to symbolize family food, it was no doubt created in the 19th-century kitchens by the chefs of aristocratic Naples — its abundance of meat and attention-demanding cooking method would have been beyond the means of the city's poorer inhabitants, which meant most of the population. Its name came from the French ragout, or saucey stew. The Neapolitan ragù is exactly that: a large piece of meat simmered in either tomatoey or oniony (La Genovese) sauce unlike the ragù of other
regions, which include small pieces of chopped meats and vegetables.
San Marzano tomatoes.
Relaunching of The Rambling Epicure E-zine
Published by Jonell Galloway+ Wednesday, April 25, 2018 Permalink 0
I launched The Rambling Epicure e-zine, this website, nearly ten years ago as a literary culinary electronic magazine with a host of well-known food writers and photographers, all of whom are still active members of the related Facebook groups Culinary Travel and Mastering the Art of Food Writing. Editing and publishing this on my own required an incredible amount of gratifying work and because I was busy with my personal projects, I have left it semi-dormant for the last year or two. Today, I would like to relaunch it in a different form as part of an effort to encourage conversation about food, cooking, and writing.
My primary goal is for The Rambling Epicure to become a wellspring of enlightening epicurean essays and culinary fiction. We all have captivating personal and family tales about what we cooked and what we ate through many generations, during good times and bad. These memories are part of our food culture—and our food heritage—and should be an effective way to transmit our experiences and values beyond our front doors.
But my ambitions are greater than just memoir: I'm also interested in publishing articles and essays related to historical research in the field of gastronomy and in reviews of food books.
I would like to make this a cooperative effort that opens the door for us to share our potential as cooks, diners, and writers. Together, we will create a literary culinary site unlike any other, with information and stories that can be passed down to future generations.
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life
Published by Jonell Galloway+ Friday, April 20, 2018 Permalink 0
TRE Book-a-Month: Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life
NOTA: For technical reasons (I am not sure to have WiFi for the next week or so), I have moved the dates to May 10 through May 31. Do you have any particular topics you would like to bring up in the discussions?
Join us in our Facebook group The Rambling Epicure, Mastering the Art of Food Writing, from May 3 to May 17 for the TRE Book-a-Month reading, discussion and, if you like, cookalong, of a biographical cookbook about legendary food authority Paula Wolfert, which includes 50+ recipes, by Emily Keiser Thelin.
"All recipes are, in some way, an exploration of the link between food and memory. We cook the food we remember loving and, in so doing, make new connections and bonds. The amount of love, through food, Paula has given so many over the years makes this biography-cum-cookbook a truly wonderful project. — Yotam Ottolenghi
"Every serious food person knows that Paula Wolfert changed our world, but in this book we learn what a fascinating time she had while she was doing it. Part biography, part cookbook, part history, Unforgettable introduces our greatest cookbook writer to the wider audience she deserves. There has never been a book quite like this one. — Ruth Reichl
"Unforgettable is a brilliant summation of the resilience, exuberance, and expertise that we know and love of Paula Wolfert. — Mario Batali
"We're all truly indebted to Emily Kaiser Thelin, Eric Wolfinger, Andrea Nguyen, and Toni Tajima for capturing these beautiful, inspiring, and very important memories of Paula's life and travels. — April Bloomfield
"Unforgettable is the story of the exacting, passionate, genuine, driven and indefatigable Paula Wolfert, the ultimate expert on the cooking of the Mediterranean. Emily Kaiser Thelin's well-written and poignant narrative recounts the tale of this true pioneer of American culinary history. — Jacques Pépin"
Excerpts from Goodreads
Quintessential France: A Beach in Normandy
Published by Jonell Galloway+ Friday, July 22, 2016 Permalink 0
by Jonell Galloway
I wish I were on this beach in Normandy today, walking on the Trouville promenade, the French flag flying high and proud, the sea breeze in my locks. I might fling off that long, thick dress with its petticoat, however, and walk shoeless into the sea and stick my toes in the chilly water, before going up for coffee and a Madeleine in that little tower in the half-timber house looking out to sea. That's me in the blue dress, of course; I always wear a color that matches the sky.
This painting is from the current exhibit at the Jacquemart-André Museum in Paris. By Claude Monet, The Boardwalk on the Beach at Trouville, 1870.
Book Review: Ingredienti, by Marcella Hazan and Victor Hazan
Published by Jonell Galloway+ Thursday, July 14, 2016 Permalink 0
This guide is the testament of a woman who based her cooking life on the truth of every dish she cooked and taught, the vigorous truth of clear, uncluttered taste, taste that arises neither from obeisance to dogma, nor from a craving for attention, but evolves inspired by, and respectful of, the ingredients that nourish it.–Victor Hazan in the introduction to Ingredienti
Marcella Hazan, the "godmother of Italian cooking" and the woman many credit with bringing Italian cuisine to the U.S., died in 2013, leaving behind two years' worth of handwritten notes in Italian in preparation for Ingredienti. Her lifetime collaborator, Victor Hazan, translated and edited these notes, resulting in what is undoubtedly a classic before its time.
With Marcella Hazan's cookbooks in my suitcase, I was already "tasting Italy" on my way back from London to my home in France. I had a plan: to use her books to learn how to cook Italian food.
That was nearly twenty years ago. It didn't take me long to realize that the precious ingredients required were simply not available in provincial France. French supermarkets sold pasta made in France with French flour, not Italian pasta made from grano duro. French tomatoes were watery-tasting, even the canned ones. Mozzarella and Parmigiano-Reggiano were rarities found only in a few exclusive shops in Paris. The French were just starting to get interested in olive oil, although in the Southeast it had long been the fat of choice thanks to its Greek and Roman history.
Disappointment quickly set in. Marcella's Italian recipes weren't going to taste of Italy using French ingredients. It is no wonder that she wanted to write Ingredienti. She knew this was a problem when living outside Italy and felt the need to enlighten her readers about how to choose and treat ingredients.
It was only later when I moved to Switzerland, where good-quality Italian ingredients of all kinds — tomatoes, pasta, cheese, fruit — were readily available that I returned to Marcella. From Geneva, it was also easy to travel to Turin to the Slow Food gatherings. During the Terra Madre conference, I'd arrive every morning with a roller suitcase and, over the course of the day, fill it with food to take back to Switzerland.
Later, in my Italian food journey — even when living in Italy — Marcella, and later Victor, became for me household words, their books like a treatise, a bible, that I refer to in times of doubt, for example, when I make "red" spaghettini alle vongole, which I must have made a hundred times using Marcella's recipe.
As important as this book is, Marcella Hazan's recipes are not only about ingredients. The true secret to her success is the lucid precision of the explanations. A scientist by training with two doctorates, her instructions are methodical, almost mathematical. She counts in minutes and half minutes, and you can count on what she says. Though her cookbooks were not written as culinary classes per se, once you've followed her risotto instructions a couple of times, you are struck by the rigorousness of the recipe, of how each step is in its proper place, and each time given is exact, and it becomes like a work of art or a perfect mathematical equation, with no excess and no frill.
Ingredienti is indeed a testament to Marcella Hazan's undying commitment not only to Italian cooking, but also to the importance of choosing products and the actual process of shopping, on which we put too little emphasis. Marcella had an intimate relationship with products, knowing them inside and out as if they were the baby she'd raised. "Choose a pepper by its size, shape, and heft. It should be large, heavy, shiny, firm, and cubical in form. The long tapered ones are not as solidly meaty." Now you have a clear image in your mind of what to look for next time you buy a pepper. The entire book is like this, leaving you with the impression that you'd been going to a market class with Marcella for a week and held the artichokes or peppers or onions in your hands.
Speaking of extra-virgin olive oil, she says, "if olive oil were a drug, it would have a place of honour among miracle drugs," saying that "it well might be the most significant contribution to my survival." Although she embraces the use of lard and butter, used in her native Emilia-Romagna, olive oil was the superstar in her kitchen.
On the important subject of pasta: one can't say fresh pasta is always better than dried pasta. Fresh pasta, made with eggs and flour, longs for butter and cream, which seep into the crevices of its rough surface; dried pasta, made with water and flour, is a perfect marriage for olive-oil and tomato-based sauces, which slide gracefully around it. You'll never look at pasta the same way once you've "consumed" this chapter; in fact, you'll want to read it over and over, making sure not to miss a single point.
She tells you everything you need to know about Parmigiano-Reggiano, not to be confused with generic parmesan cheese. Its goodness depends on the origin of the milk, the breed of cow, the age, the season, and, of course, the method used to make it. Though this is not a recipe book, Marcella throws in the prize of Victor's grandmother's recipe for Parmigiano crostini, not to be missed.
The book is broken down by category of ingredient, including "Produce," "The Essential Pantry," and "Salumi," with individual chapters devoted to classic Italian ingredients such as artichoke, eggplant, and tomatoes; pasta, risotto rice, olive oil, Parmigiano-Reggiano, and red wine vinegar; prosciutto, pancetta, and lardo, and a whole host of other products.
For those who live in locations in the U.S. where Italian ingredients are not available in the same way, just as I did in France, the book includes a fairly exhaustive list of online suppliers of good-quality ingredients with precise indications of what to order from whom.
Count on reading the book from front to cover in one or two sittings, and then keeping it on your kitchen shelf for easy, repeated reference, as you might do with a prayer book. As with all of Marcella and Victor Hazan's collaborations, there is never an extraneous word, sentence, or idea, so you'll want to read the important passages numerous times.
Like a yogi, Marcella repeated the same "postures" over and over, meditating upon the ingredients, seeking the truth in them with a focused faith and methodical effort. As a result, Ingredienti reads much like a text written by a spiritual master in old age. It is concrete proof of her dedication; it is the wisdom of years lived in perfect harmony with food, based on her immeasurable knowledge and intimate relationship with ingredients, but also on an almost spiritual reverence for their integrity. It is, indeed, a testament of Marcella and the truth she sought by going to the essence of every foodstuff she touched, and of the truth she attained in her reasoned, scientific manner.
Quintessential France: Château du Marais
Published by Jonell Galloway+ Tuesday, June 14, 2016 Permalink 0
It's built in a marsh — thus the name, Château du Marais — and the water you see in front is the overflow from what you call the plan d'eau in French, meaning literally "water plane," which is basically a mirror lake. As soon as there is sun, you can see a silvery reflection of the house, and sometimes the clouds, in the water. I lived in a bit of this house for 18 years. Because the little lake and the house are almost at the same level for the sake of aesthetics, and because the house is built on filled-in marsh, it takes very little to flood it. We always had our rubber boots ready and many the time I had to walk through knee-deep water and across the courtyard to get out. We'd park our cars on higher ground and wade to them if we truly had to go somewhere outside our little world. It was like being a princess locked inside a castle, except I wasn't a princess. Maybe that's why I sometimes feel peas under my mattress.
On The Marcella Hazan Trail
Published by Jonell Galloway+ Monday, June 13, 2016 Permalink 0
On The Marcella Hazan Trail: Paschal Lamb or Abbacchio alla Cacciatora
Publication of Marcella's last book, Ingredienti, on July 12, 2016, translated and edited by Victor Hazan
by Madeleine Morrow
At Easter Rome is bursting with pilgrims. They gather from across the Catholic globe and descend on the Eternal City like flocks of birds returning from their wintering grounds. Nuns cluster like crows, standing in line for the wonderful gelato, then swish down the narrow streets, rosaries jostling against coni.
I too visited Rome at Easter on a pilgrimage and, while my quest was corporeal, it was no less spiritual, for I had come in search of the Paschal Lamb. I wanted to cook Abbacchio alla Cacciatora. This dish of early spring lamb can only be prepared during a few short weeks as the lamb required is but one month old. The Italian sheep are a smaller breed to those farmed in the UK and, consequently, the lambs are smaller too. At their tender age, the lambs have only drunk milk. The thigh bone is no longer than that of a chicken drumstick. The meat is tender beyond description.
I discovered this dish while searching for recipes to prepare on a family holiday in Rome — as the old adage suggests, "when in Rome do as the Romans do." My chosen recipe was from Marcella Hazan's The Classic Italian Cookbook, a treasure trove of Italian cuisine. She describes the dish as a celebrated Rome speciality, which suggested to me that to cook it in Rome was imperative.
On the morning of our anticipated feast, my family set out early for the Campo de' Fiori where I expected to find the full list of my ingredients, as the market stalls and small shops surrounding the square sell every culinary delight one could need for a happy life. On arriving at the Campo, my young sons were immediately intent on securing football shirts before my attention was diverted. For the princely sum of 10 Euros apiece, they each walked off in a "fake" footie shirt bearing the name of Totti, Roma's favourite son. Their attire had a magical effect as they were soon patted on the head and smiled at by every man we passed, from the local stall owner to the guards in the Vatican! The universal language of football and the passion it evokes is at least equal to the glories of cuisine amongst Italian men. Perhaps the food served up at the Stada di Roma is an improvement on the hotdog and chips ubiquitously sold to English football fans attending a game on home turf.
But what of the lamb? The Campo hosted a butchery stall where I explained my mission. The butcher set about chopping up the meat of tiny carcasses, not a sight for the squeamish or sentimental nor for vegetarians or the virtuous. The meat was delicately wrapped in greaseproof paper and settled in my shopping bag. I set off for the Salumeria in search of salted anchovies. The Italian delicatessen was an Aladdin's cave filled with oils, vinegars and relishes of every kind. Huge hams formed a sculptural installation on the ceiling. Tiny tins contained exotic ingredients. There was an array of pancetta, prosciutto and other meats, fresh pasta of every hue and flavour, pesto and parmesan wheels, an endless store of delights to bring a rush of excitement to the most jaded palate.
The customers discussed their requirements with the shop assistants who acknowledged the importance of every purchase and handled the food courteously, each item wrapped with care. My request for salted anchovies led to a debate between two assistants as to which anchovy would be better suited to Abbacchio. A third joined in and asked to see my recipe which I had removed from my bag to check on whether any guidance was offered by Ms. Hazan herself. He shook his head gravely and announced to my fellow customers that he had never prepared Abbacchio in this way and that, in his opinion, the anchovies had no place in the dish. I decided to have the casting vote and soon 10 anchovies were laid out. My shopping trip gave slow food a new meaning. Every ingredient was deliberated over, the assistants presented as specialists in their field who contribute their knowledge to enhance the food that will end up later on your plate.
Although described as a dish that is slowly pot roasted, the cooking time was surprisingly short due to the tenderness of the meat. The lamb was browned in batches. Then salt, pepper, chopped garlic, rosemary and dried sage were added before the meat was dusted with flour. Once the meat had been turned and it had darkened, the vinegar was added. The recipe does not specify what sort of vinegar to use but I think that balsamic adds great value to meat and so in went more vinegar than seemed sensible. The aroma that filled the kitchen at that moment was exquisite and the gathering guests were drawn to the tiny galley to discover the source. The anchovies were mashed and added at the end of cooking, giving the sauce a salty punch.
Within an hour we sat to eat on a terrace up above the city, the weather warm enough, even on an April evening, for al fresco dining. The Chianti flowed and the conversation was convivial but it was the lamb that stole the show. Meltingly tender, the meat was basted in its sauce which married the sweet balsamic and salty anchovies with the garlicky back note of herbs. A simple accompaniment of fave alla romana was served. It is true that food is best enjoyed when much anticipated and I had been waiting all day. It was declared by many as the best lamb they had ever eaten and who am I to disagree? Even the football shirts proudly bore the stains of a meal well savoured.
The Abbacchio grows ever more delicious in my memory as the years go by, tormenting me with the knowledge that I cannot recreate it in my own kitchen. Perhaps I too will have to make an annual Easter pilgrimage to Rome. As for the football shirts, they unravelled on their first wash and Totti will someday be sold to a rival team. In a world where everything is transient and football heroes are fickle, my sons are learning that when it comes to food, some things don't change and old traditions can always be relied on to provide enduring pleasure
Madeleine Morrow is a freelance food and travel writer based in London and writes for several newspapers based in the U.S. and in South Africa. She also has two blogs. Kitchen Journeys (www.kitchenjourneys.net) has a focus on travelling with family in search of culinary adventure. It also covers restaurants reviews in London. From The Healthy Heart (www.fromthehealthyheart.com) has a focus on lowering cholesterol through eating delicious food.
From the publisher Simon and Schuster's website:
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking." But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti, coming out on July 12. Her husband and longtime collaborator Victor Hazan has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi, resulting in this new book.
Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella's classic meals. Organic isn't necessarily best, boxed pasta can be better than fresh. Marcella's authoritative wisdom and surprising tips will change the way you cook. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop—in supermarkets, farmers' markets, specialty food stores, or online.
Based on sixty years of almost daily visits to the market to choose the ingredients of that day's meal, Ingredienti is a life's work, distilled—an expression of Marcella's judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
What to Eat in France: Pain du Moulin
Published by Jonell Galloway+ Thursday, June 2, 2016 Permalink 0
What to Eat in France: Pain du Moulin, or "bread from the mill"
My adopted hometown of Chartres is in the Beauce region, the breadbasket of France. Large, flat wheat fields surround the single hill of Chartres, topped with the most beautiful Gothic Cathedral in the world. You can see the cathedral for miles when driving across the fields, and a quite magical view it is, its spires dominating the flat farmlands. No wonder people have been making pilgrimages here for at least 5,000 years.
Chartrains, as we call the people from here, come from the land. Everyone in the region has a farm or has family who owns one, and because of the abundance of grains of every kind — wheat, barley, corn, rye and many more — grains are an integral part of the local diet.
This traditional recipe is referred to as "bread from the mill," but no one knows the exact origin of that name. In the past, the Beaucerons (the inhabitants of the Beauce region), of Celtic and Druidic origins, ate this on the Jour des Morts, the day of the dead, which fell on November 2 after All Saint's Day, when the living were said to communicate with the dead, when tombs and graves were said to open so that the world of the visible and invisible could intermingle for a short period.
Early in the morning of November 2, local bakers made pain aux morts, or "bread to the dead" (this could even be translated in a more ghoulish manner, "bread (made from) the dead"), out of flour and milk, for a traditional 10 a.m. breakfast before going to the cemetery.
In the nineteenth century, the church decided that All Saints Day sufficed and such pagan customs were more or less done away with. Beaucerons continue to eat this bread during the All Saints celebrations, however, calling it "bread from the mill" instead of "bread to the dead."
I often serve this recipe with apéritif, but it can also make a vegetarian dinner, and can, of course, be eaten year round.
6 pains au lait or 3-4″-long milk breads
1 1/2 cups Swiss cheese or similar, grated
Kitchen string
Cut the bread in half lengthwise.
Use a spoon to scrape the crumbs out of the crust, taking care to leave the crust intact, and put the crumbs in a bowl.
Pour milk over crumbs and mix.
Add the eggs and the grated cheese and mix well.
Fill the crusts with the bread crumb mixture.
Use kitchen string to tie the bread halves together.
Heat cooking oil in a deep pan or fryer. When the oil starts to bubble, drop in the bread and cheese preparations.
Cook until golden brown.
Drain on paper towels and serve immediately while hot.
Book Review: The Portable Feast
Published by Jonell Galloway+ Tuesday, April 26, 2016 Permalink 0
Book Review: The Portable Feast, by Jeanne Kelley
The Portable Feast: Creative Meals for Work and Play is the first cookbook I've read by Jeanne Kelley and I'm already a fan. It's rare to find a cookbook that is both doable and in pace with the times. We all buy more pre-prepared food than we'd ideally like to. It is undoubtedly less healthy and more expensive, but in a fast-moving, do-too-much society it suits our needs. Carryout food also produces an inordinate amount of waste in terms of packaging. These recipes encourage wholesome eating for people on the go, dishes we can make ahead and take to work or school, on an airplane or a picnic, without producing waste, because Kelley also explains how we can equip our kitchens with reusable containers and gives us the names of manufacturers, making it all easy. The recipes are easy to follow and when she lists ingredients that might not be available all over the country, she takes care to suggest substitutes. This is the perfect gift for millennials or for anybody who is health-conscious, a bit taste-adventurous, and on the move. No more need to buy carryout, nor to feel guilty about not cooking. You'll tantalize your taste buds, be healthier, and pollute less.
The Portable Feast: Creative Meals for Work and Play, cookbook by Jeanne Kelley, published by Rizzoli, April 12, 2016.
A French Cook in Venice: Sea Bass and Potatoes
Published by Jonell Galloway+ Wednesday, March 23, 2016 Permalink 0
Venetian Hours: A French Cook in Venice: Sea Bass and Potatoes
In France, many a festive occasion is highlighted with sea bass. And since France and Venice are first cousins once removed, it turns out to be rather the same in Venice. A big fat bass is considered a treat.
Both places make sea bass in a salt crust, which is perhaps the cooking method that best preserves the juices, but when you have a nice wild one, which is rare enough these days, it will stand up to roasting.
I got inspiration for this recipe from a traditional Venetian recipe called branzino con patate et olive, or sea bass with potatoes and olives, in which they cook the bass on a bed of thinly sliced potatoes. One finds it in the better restaurants, but rarely in the touristy ones, perhaps because it's time-consuming, although not difficult.
I'm wild about vegetables, so I added the sun-dried tomatoes, which add not only color, but a deeper flavor and more texture, an idea I got from Hosteria Al Vecio Bragosso near San Apostoli in our neighborhood of Cannaregio. The baby Swiss chard is also my addition.
Sometimes I add olives, sometimes not. Other times, I add capers, and other times both. This partially depends on whether the bass is wild or farmed. The farmed ones lack full flavor and these additions add some life as well as contrast to the dish. Onions can also add spark, especially to a farm-raised bass.
As always, my French touch means that I add a bit more wine than the Venetians. I do like my sauce. After all, that's what life is all about, isn't it?
Whole sea bass, wild if possible, cleaned and scaled, about 3 lbs. or 1.5 kg
4 large potatoes, scrubbed but not peeled
10 sun-dried tomatoes, chopped finely
1 large onion, thinly sliced
Parsley, chopped coarsely
2-3 cups white wine
4-5 branches of fresh rosemary
One bunch of young Swiss chard or bietola
Salted capers
Black olives (optional)
Heavy metal roasting pan
Click here for a conversion chart.
Preheat oven to 425°F / 220°C.
Thinly slice the potatoes.
Pour 2-3 tablespoons of olive oil into the roasting pan. A broiler pan or heavy roasting pan is perfect.
Place the potatoes and sun-dried tomatoes in the pan, in a single layer, turning them to evenly coat them in the olive oil.
Place in oven, turning every 5 minutes and adding oil if they start drying out. Cook until the potatoes start to feel soft, but firm, when pricked with a knife or 15-20 minutes.
Remove the vegetables from the oven. Turn carefully in the pan juices.
Evenly distribute the onions, parsley and branches of rosemary, setting one branch aside.
Place the sea bass on the bed of potatoes. Insert one branch of rosemary in the cavity.
Add one cup of white wine to the bottom of the pan.
Place in the oven and lower the temperature to 400°F / 200°C, adding more white wine every time it evaporates and turning the potatoes each time. This prevents the potatoes from sticking and rehumidifies the sun-dried tomatoes.
After 15-20 minutes, use a metal spatula and check whether the top of the fish is cooked by carefully trying to lift it off the bone. It is important to use a metal spatula because it "cuts through" the fish; a rubber one is thicker and might mangle the flesh. If it can barely be lifted away from the bone, the top is nearly cooked, so remove the pan from the oven and carefully turn it. You may need two heavy-duty spatulas or utensils to do so because of the weight.
Return it to the oven for another 15-20 minutes, checking it in the same manner using a metal spatula to see if it is cooked, and adding white wine as necessary.
When the fish is fully cooked — just enough to lift it off the bone — lay the leaves of chard over the fish and vegetables and return to the oven for 1 minute, just enough to wilt it.
Remove the baking pan from the oven and turn the chard in the rendered juices. Filet the fish; it will usually be possible to simply lift it off with a metal spatula.
Serve salted capers as a garnish.
Serve any white wine left in the pan as sauce.
Tip: If you hesitate about adding this much white wine, you can substitute half of it with freshly squeezed orange juice. The exact cooking time of the sea bass varies depending on the thickness of the fish, thus the importance of using the spatula technique. There is no need to add lemon when serving, since the white wine gives an acidic edge. You can also use turbot for this dish; follow the same steps, but because it is not as thick as bass, the cooking time will be less.
Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine.
@RamblingEpicure
@remoteprose I am loving every word of this book!
@KitchenBee Eating with our senses switched off is like looking at a Monet with our eyes closed.
Tell me what you eat and I will tell you where you live, Brillat-Savarin might have said today. https://t.co/a32KCbnH0N
RT @EatingAsia: Herbed yogurt ready to be folded into cooked and cooled fava beans. In Turkey fresh fava beans are often cooked whole, pod…
RT @EatingAsia: "Eckhardt and Hagerman have travelled boldly... always with an eye out (and a camera ready), for interesting and inspiring…
RT @WearsManyHats: These Buttermilk Biscuits are the perfect fluffy biscuit to enjoy with any meal. Fill with bacon, sausage, country ham,…
Join the Book-A-Month club in our Facebook group Mastering the Art of Food Writing. This month, we're reading Ann M… https://t.co/jLNLW5JUya
@dreid63 Sexism isn't gone yet.
Join The Rambling Epicure Book-a-Month reading, discussion and cookalong of a biographical cookbook about legendary… https://t.co/2rbUpmIjLi
A 1909 DW Griffith film on wheat and how it's grown. https://t.co/lPfxPrRx35
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The current album from A.C. is a 23 track monster LP featuring Genesis Elijah, Terra, Gramma, and singers Angela and Des-C. The album has gained rave reviews and radio play from Djs like Westwood, Semtex, Ras Kwame, Bobby and Nihal etc. The single �Get Rowdy� had a video that was on MTV Base and got Channel AKA video of the week. The desi refix of it got to number 8 in the chart on BBC Asian Network and the video gained heavy rotation on Britasia TV.
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Q: Google map markers are not visible when loading map in dialog box I am trying to load google map in dialog box on click of a button. Everything is loading except markers. Please help me what is wrong in my code. How to show markers. When i do not use dialog box then its working fine.

    <input id = "btnShow" type="button" value="Show Maps" class="fMap" onclick="showOnMap()" />

A: Your map variable is local to the open function for the dialog:
  open: function() {
    var mapOptions = {
      center: new google.maps.LatLng(19.0606917, 72.83624970000005),
      zoom: 18,
      mapTypeId: google.maps.MapTypeId.ROADMAP
    };
    var map = new google.maps.Map($("#dvMap")[0], mapOptions);

Remove the "var" from the beginning of the line that instantiates the google.maps.Map object.
working fiddle
code snippet:

var directionsDisplay;
var directionsService;
var map;
var stepDisplay;
var image;
var geocoder;
var latitude;

$(function() {
  $("#btnShow").click(function() {
    $("#dialog").dialog({
      modal: true,
      title: "Google Map",
      width: 600,
      hright: 450,
      buttons: {
        Close: function() {
          $(this).dialog('close');
        }
      },
      open: function() {
        var mapOptions = {
          center: new google.maps.LatLng(19.0606917, 72.83624970000005),
          zoom: 18,
          mapTypeId: google.maps.MapTypeId.ROADMAP
        };
        directionsService = new google.maps.DirectionsService();
        geocoder = new google.maps.Geocoder();
        directionsDisplay = new google.maps.DirectionsRenderer();

        map = new google.maps.Map($("#dvMap")[0], mapOptions);
        directionsDisplay.setMap(map);
        // Instantiate an info window to hold step text.
        stepDisplay = new google.maps.InfoWindow();
        //supress default markers and set route color
        directionsDisplay.setOptions({
          suppressMarkers: true,
          polylineOptions: {
            strokeWeight: 5,
            strokeOpacity: 1,
            strokeColor: 'green'
          }
        });
        calcRoute();
      }
    });
  });
});

var cList = [];

function showOnMap() {
  cList = [];
  var coordinates = [];
  coordinates.push("ORG");
  coordinates.push("18.9542149");
  coordinates.push("72.81203529999993");
  coordinates.push("hello");
  coordinates.push("not");
  cList.push(coordinates);
  coordinates = [];
  coordinates.push("DEST");
  coordinates.push("19.2147067");
  coordinates.push("72.91062020000004");
  coordinates.push("hello");
  coordinates.push("not");
  cList.push(coordinates);
}

function calcRoute() {
  var start;
  var end;
  var temp;
  var waypts = [];
  for (var i = 0; i < cList.length; i++) {
    var coord = cList[i];
    if (coord[0] == "ORG") {
      start = new google.maps.LatLng(coord[1], coord[2]);
      showSteps(coord[1], coord[2], coord[3]);
    } else if (coord[0] == "DEST") {
      end = new google.maps.LatLng(coord[1], coord[2]);
      showSteps(coord[1], coord[2], coord[3]);
    } else if (coord[0] == "WAYPOINT") {
      $("#comments").text("WAYPOINT: ");
      temp = coord[1] + ", " + coord[2];
      waypts.push({
        location: temp,
        stopover: true
      });
      var text = "reached till this stop ";
      showSteps(coord[1], coord[2], text);
    }
  }
  var request = {
    origin: start,
    destination: end,
    waypoints: waypts,
    optimizeWaypoints: true,
    travelMode: google.maps.TravelMode.DRIVING
  };
  directionsService.route(request, function(response, status) {
    if (status == google.maps.DirectionsStatus.OK) {
      directionsDisplay.setDirections(response);
    }
  });
}
var marker;

function showSteps(lat, lon, text) {
  // For each step, place a marker, and add the text to the marker's
  // info window. Also attach the marker to an array so we
  // can keep track of it and remove it when calculating new
  // routes.
  marker = new google.maps.Marker({
    position: new google.maps.LatLng(lat, lon),
    map: map
  });
  attachInstructionText(marker, text);
}

function attachInstructionText(marker, text) {
  google.maps.event.addListener(marker, 'click', function() {
    // Open an info window when the marker is clicked on,
    // containing the text of the step.
    if (text == "") {
      text = "not reached";
    }
    stepDisplay.setContent(text);
    stepDisplay.open(map, marker);
  });
}
html,
body,
#map_canvas {
  height: 100%;
  width: 100%;
  margin: 0px;
  padding: 0px
}

<link rel="stylesheet" type="text/css" href="//code.jquery.com/ui/1.11.4/themes/ui-lightness/jquery-ui.css">
<input id="btnShow" type="button" value="Show Maps" class="fMap" onclick="showOnMap()" />

redpajama_set_name: RedPajamaStackExchange


text:
Владимир Павлович Минашин (1916 — ?) — советский учёный в области радиотехники и связи, кандидат технических наук, лауреат Ленинской премии (1964).

Биография
Родился 05.10.1916 в Москве.

С 1939 по 1946 г. в РККА, во время войны служил на складе военной техники на границе с Монголией. Награждён орденом Отечественной войны II степени (1985).

Окончил Московский институт инженеров связи (1949).

В 1949—1967 и 1976—1992 гг. работал в НИИ радио (НИИР) (НИИ-100 — Государственный НИИ по радиовещанию, радиосвязи и радиофикации), до 1967 г. начальник лаборатории, с 1976 г. директор института.
В 1967—1976 гг. начальник Главного космического управления Министерство связи СССР.

С 1992 г. на пенсии.

Кандидат технических наук. Автор многих научных трудов, монографий и изобретений, соавтор первого советского учебника по радиорелейной связи.

Публикации:
 Спутниковое вещание / Л. Я. Кантор, В. П. Минашин, В. В. Тимофеев. — М. : Радио и связь, 1981. — 232 с.

Лауреат Ленинской премии (1964) за радиолокационные исследования планет Венера, Меркурий и Марс.

Источники
 https://niir.ru/glavnaya/70-let-velikoj-pobedy/vospominaniya-veteranov-niir/
 Фото http://www.mtuci.ru/description/st.pdf
 Физика в школе. Издательство «Педагогика», 1970

Кандидаты технических наук
Родившиеся в Москве
Кавалеры ордена Отечественной войны II степени
Выпускники МЭИС

redpajama_set_name: RedPajamaWikipedia


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The sooner voters vote for compassionate politicians who treat asylum seekers humanely the better. I'm ashamed to be an Australian with the current crop of both Australian Government and Opposition politicians. We desperately need decent human beings in Federal Parliament to start healing our badly damaged national psyche! Give me Malcolm Fraser any day. No wonder he resigned from the Liberal Party.


Don't forget to come to our last general meeting of the semester! We'll be discussing the Filep Karma case and honoring our official members! Also, if you haven't picked up your tshirt, you can do so at this meeting!


text:
AT-SEA OBSERVERS
DOCKSIDE MONITORING
ELECTRONIC MONITORING
COASTAL PLANNING & DESIGN
MARINE ASSESSMENTS
MARINE MONITORING
EM PRODUCTS
Fisheries Services
Electronic Monitoring Products
Reports And Writings
EM vs. Onboard Observers - Monitoring Fishing Activity On Tropical Tuna Vessels
In 2011, Spanish purse seiner Playa de Bakio became the world's first tropical tuna vessel to test the latest in electronic monitoring technology. Equipped with both a CCTV-based monitoring system and onboard observers, the test vessel enabled researchers to compare the advantages and challenges of each, and to ultimately determine whether an automated monitoring system could serve as a viable alternative to onboard observers.
In the quest to eliminate illegal, unreported, and unregulated fishing, onboard monitoring—either human observers or automated systems—is a powerful tool. As fisheries and industry regulators move to incorporate monitoring into their fleets, automated monitoring systems are increasingly viewed as a comparable alternative to traditional observers, particularly in instances when a human observer would be impractical for logistical, safety, or financial reasons. But can a camera–based system actually provide a comparable level of service on a large pelagic fishing vessel? In 2011, the International Seafood Sustainability Foundation (ISSF) invited Archipelago to help find out.
The goal of this study was to determine the effectiveness of electronic monitoring systems on tropical tuna purse seine vessels operating in the Atlantic, Indian, and Pacific Oceans. Over the course of several trips (on up to three vessels), the team would compare data from onboard human observers with data gathered by electronic monitoring equipment to determine the accuracy of each method (specifically when documenting set location, type of fishing, total tuna catch by species, and the amount of bycatch).
Equipping the vessels
Purse seiner Playa de Bakio, part of a fleet owned by the Spanish–based PEVASA group, was the first tropical tuna vessel to test the electronic monitoring technology. After experts from Archipelago installed the EM Observe™ monitoring system, ISSF researchers joined the vessel crew on three fishing trips, monitoring a total of 61 separate fishing events.
Incorporating satellite modem, hydraulic sensor, and GPS receiver, the Archipelago system was configured to cover as much of fishing activity as possible, using four cameras above deck (to provide two views from the port side of the vessel and two views of the deck activity), along with three more cameras below deck (to monitor the conveyor belt and discard handling areas).
Throughout the trip, the system delivered hourly updates via satellite, reporting vessel position, fishing activity, and other relevant information. Once the vessel returned to port, any portion of the logged data was available for review in order to help evaluate fishing activity.
In early 2012, two more vessels were added to the trial. As part of the ISSF #BycatchProject, the Torre Giulia was equipped to monitor fishing activity in the Indian Ocean, and the Cape Finisterre participated as its counterpart in the Western Pacific. For comparison, the system set up, number of trips, and number of sets was similar for all three vessels, with cameras typically set to monitor the stern deck area (where fish were brought aboard), and below deck (where fish were moved to the storage wells). Approximately 18 sets were made during each vessel's cruise.
Promising results
The results were extremely promising for electronic monitoring as a viable alternative: 95% sensor data success, 99% image data success, all sets were detected, and the electronic equipment correctly identified free school and FAD sets 98% of the time. The total catch estimate provided by the electronic equipment was also accurate, with no significant difference between the estimates provided by observers and by the electronic monitoring equipment.
Overall these studies indicated that when done properly, electronic monitoring can help regulators, scientists, and environmental activists to access information about what's been caught, how it's caught, and what happens to the catch once it's onboard the vessel.
The studies also demonstrated that electronic monitoring is a valuable tool for onboard monitoring, ensuring coverage is always possible, even in situations where an onboard human observer would not be a practical, or safe, option. Although more work was in order to accurately determine the composition of tuna catch and small bycatch species, this research clearly indicated that regular third–party observation can become a best practice for the industry as a whole.
by archipelago Feb 13, 2021 - 2:43 am
© 2021 Archipelago Marine Research Ltd.
DESIGNED BY BONE CREATIVE

redpajama_set_name: RedPajamaCommonCrawl


Be thankful, brethren, that you possess not the power of giants…Because if we left homo sapiens in charge of an expanding universe, life on either side of everywhere would rapidly cease to resemble a functional, and what appears to be well-thought-out, system.
Now plants, they would be fit to rule. A plant knows what it needs to grow, and grow is the one thing it's bent on doing. An almost total absence of soil? Severe drought? Atop a snowy mountain? No problem! They'll adopt and live to thrive another day. Some, like South Africa's very own national flower the Protea, will consume itself in flames if that means the Phoenix will level up, double points-style, when it rises once more. A memo that clearly didn't reach the washed-up Hollywood-stars whole generations spend their productive hours reading about.
As humans, we find ourselves in a unique position. Contrary to the nature of any other living organism on this planet, we have a choice in the size of our selves. The unseen bit is what I'm getting at. To look good on the beach, eat your greens and go for walks at sunset and you should be just fine.
American poet Louise Bogan exclaimed, perhaps when confronted with just such morbidity, that she couldn't believe the inscrutable universe turned on an axis of suffering; that surely the strange beauty of the world must somehow rest on pure joy.
Indeed. Joy enters when we scale the walls we built to keep the Nasties out: Fear. Doubt. Shame. Anger. Criticism. Jealousy. In shielding ourselves from the risk of being stung by these adders, we might unknowingly close off our valves to our inner selves – and our lives – as well. Then, seemingly uncontrollably, we're plants gone rogue, suicidal species hell-bent on crushing every good happenstance, every caring, well-meaning person, and every life-giving drop of water sent our way.
Because it's easier to promise you a rose garden than the time needed to read this, this is a 5-part series.
RSS is one of the many ways people use to access your content without having to visit your website or blog directly. Most of the time, newsletter publishers want their subscribers to subscribe directly through their e-mails or autoresponders because they can keep track of the size of their list.
However, neglecting RSS is silly. Would you rather have four imperfect eggs for a scrambled egg breakfast and leave the table with a full tummy, or one perfect specimen, only to fantasise about lunch for the next few hours? Although you can't cater to every single subscriber's needs, enabling RSS is a way to reach your readership across many different platforms. There are people who would rather read everything through their feeds. Try your best to meet their needs.
Another advantage of publishing on RSS is that you'll increase your readership and sales through bypassing all the email filters. If your e-mail for your newsletter contains a trigger word that alerts the SPAM filters, you can be sure that word would be captured and thrown into the SPAM or Bulk folder as fast as you can say the word 'spam magnet'! Of course, best is to not use those trigger words at all.
Businesses have the tendency to treat a subscriber just like any other person on their database.
However, newsletter subscribers are some of the most important people in your arsenal, especially for your marketing strategy. They are people who are genuinely interested in your work and spend time reading it. You should pamper them and treat them with care because that is probably where the money is!
Since they usually follow you from the beginning to the end, you should give them a reward. For example, if you are a promoting a product or service, consider giving your loyal subscribers a discount. Not only will it get you more sales, but they'll appreciate it and will gladly refer others to subscribe to your list or even start promoting as your affiliate (if you open up that avenue) because they've been given the special treatment. Ultimately, loyalty is as loyalty does. Your newsletter is a fast track to making you get lots of it.


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text:
The Market Can Remain Irrational Longer Than You Can Remain Solvent
John Maynard Keynes? A. Gary Shilling? Harold R. Evensky? Apocryphal?
Dear Quote Investigator: The gyrations of financial markets can be startling. I am reminded of the following words of wisdom attributed to the economist John Maynard Keynes:
The market can remain irrational longer than you can remain solvent.
Supposedly Keynes said this after he performed a series of highly leveraged trades, and he was humbled by the market. Yet, I have become skeptical of the attribution because the great economist died in 1946, and the earliest evidence I have seen appeared decades after the 1940s. Would you please help?
Quote Investigator: In 1986 "The Advertiser" newspaper of Montgomery, Alabama reported on a presentation given by an influential financial advisor. Emphasis added to excerpts by QI: 1
A. Gary Shilling, twice named Wall Street's top economist in a poll conducted by Institutional Investor magazine, told more than 100 guests in an AmSouth Bank meeting room that the investment situation has completely reversed itself . . .
He also warned that "markets can remain irrational a lot longer than you and I can remain solvent."
The next evidence for this saying appeared in a column by A. Gary Shilling in Forbes magazine in February 1993. Keynes was not mentioned when the aphorism was employed by Shilling: 2
Above all, in 1993 remember this: Markets can remain irrational a lot longer than you and I can remain solvent.
The journalist Jason Zweig was working at Forbes in 1993, and he believes that he heard the expression "numerous times" before Shilling's column appeared. He thinks the phrase was in use by the late 1980s. 3 So Shilling may not be the originator though his name is connected to the earliest and strongest written evidence.
Another remark that has been credited to Keynes for decades may have influenced the attribution of this statement:
There is nothing so disastrous as a rational investment policy in an irrational world.
There is a conceptual overlap between these two quotations, and they share the focal word "irrational." The reassignment of the statement from Shillings to Keynes may have been facilitated by the existence of this earlier saying. This link leads to the previous QI article exploring this alternative comment.
In 1995 a message in the Usenet discussion group misc.invest.futures contained a version of the saying. No specific attribution was given within the message: 4
An old trading saying…. that, by the way is very true… "The market can stay irrational a lot longer than you can stay solvent!"…. Thinking about a trade in terms of what the world can and can't afford can be a dangerous habit.
In 1997 an Associated Press news story quoted A. Gary Shilling using the maxim. The discussion topic was the market and changing interest rates. Shilling did not attribute the adage to anyone else when he spoke: 5
"Then we may have a clearer idea of the interest rate picture," said A. Gary Shilling, an award-winning forecaster and president of A. Gary Shilling & Co., based in Springfield. "Given the volatility, you're really rolling the dice. I'm on the sidelines. The market can remain irrational much longer than I can remain solvent."
In 1999 the New York Times printed an article that included a comment from Harold R. Evensky, a financial adviser in Florida, in which he credited the maxim to Keynes: 6
He remains a firm believer in asset allocation, although he said that during the quarter, a sobering market adage from John Maynard Keynes came to mind: Markets can remain irrational longer than you can remain solvent.
In 2002 a writer in the periodical "Investors Chronicle" attached both Keynes and a time frame to the quotation. In this version the word "stay" was used instead of "remain": 7
The lessons an old one. As Keynes said in the 1930s: "Markets can stay irrational longer than you can stay solvent."
In 2007 an article in BusinessWeek credited Keynes with the saying: 8
The trickiest part of putting your money into a bearish bet is the timing. You can be right that a market or sector is overvalued but wrong on the timing. That's essentially what economist John Maynard Keynes meant when he said, "The market can stay irrational longer than you can stay solvent."
In conclusion, this saying appeared in print by the 1990s and was closely associated with the financial analyst A. Gary Shilling. Based on current evidence it is possible that Shilling crafted of this apothegm. The journalist Jason Zweig believes he heard the phrase earlier and thinks it was in use by the late 1980s.
The evidence linking the quote to Keynes is very weak, and may be due to confusion with another saying attributed to Keynes as mentioned above. Thanks for your question.
(Special thanks to Barry Popik for his research on this topic. Popik identified the 1993 "Forbes" citation. Thanks also to the volunteer editors at Wikiquote. Further thanks to journalist Jason Zweig who was very helpful in noting that the saying was in circulation in the 1980s. Zweig stated this fact before the citations from the 1980s were uncovered.)
Update history: Information from Jason Zweig was added to the entry on November 4, 2011. On July 18, 2019 the 1986 citation was added, the note style was changed to numeric, and parts of the article were rewritten.
Addendum: A small number of libraries apparently hold a transcript from a 1983 seminar during which Shilling reportedly employed the adage. QI has not yet examined this transcript to verify this citation. 9
A. Gary Shilling:
The stock market has been rallying since August, and the markets usually do anticipate recoveries. They've anticipated twelve of the last eight, I think. Of course, you need to keep in mind that the stock market can remain irrational a lot longer than you can remain solvent.
1986 December 3, The Advertiser (The Montgomery Advertiser), Economist Advises Change In Investment Strategy by Coke Ellington (Advertiser Business Editor), Quote Page 4B, Column 3, Montgomery, Alabama. (Newspapers_com) ↩
1993 February 15, Forbes, Scoreboard by A. Gary Shilling, Page 236, Volume 151, Issue 4, Forbes Inc., New York. (ProQuest) ↩
Personal communication from Jason Zweig of the Wall Street Journal to Garson O'Toole. Email dated August 15, 2011. ↩
1995 September 17, Usenet discussion group, Newsgroup: misc.invest.futures, From: Stewart Taylor, Subject: Re: Ewing's ideas on Corn. link ↩
1997 May 1, The Record, Dow Back Up To 7,000 Investors Shrug Off Worrisome Report by Bruce Meyerson, The Associated Press, Section Business, Page B01, Bergen Evening Record Corporation, Bergen County, New Jersey. (ProQuest) ↩
1999 April 4, New York Times, "Mutual Funds Report: In the Stampede to Big Stocks, Some Managers Are Left Behind" by Carole Gould, Page 3.32, New York. (ProQuest) ↩
2002 July 25, Investors Chronicle, How to get it right next time, Financial Times Business Limited. (Westlaw Campus Database) ↩
2007 May 21, BusinessWeek, The Short Sell Made Simple by Lewis Braham, Section Personal Finance, Start Page 98, Quote Page 100, Column 2, Issue 4035, Bloomberg, L.P. (EBSCO Business Source Premier) ↩
Year: 1983, Title: SEMI Information Services Seminar (ISS) Transcript, Date: January 23-26, 1983, Location: Newport Beach Marriott Hotel, Newport Beach, California, Quote Page 384 (GB), Publisher: Semiconductor Equipment and Materials Institute, Mountain View, California. (Unverified match from Google Books Snippet; metadata and passage may contain errors; verification required) ↩
Posted on August 9, 2011 August 16, 2019 Author quoteresearchCategories A. Gary Shilling, John Maynard KeynesTags A. Gary Shilling, Harold R. Evensky, John Maynard Keynes
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text:
Farmers fear proposed government restrictions will 'decimate' business
Although Australia's agriculture industry is worth more than $60 billion some Aussie farmers say their busi...
9News Sydney
Although Australia's agriculture industry is worth more than $60 billion, some Aussie farmers say their businesses could soon be decimated. 9News
But some of the farmers who spoke to A Current Affair said they rely on income from their tourism businesses, to run their farms and they currently operate under a home business.Kevin Malone's family has farmed on the verdant banks of the Tumut River in southern New South Wales for 170 years, but he is deeply concerned that legacy is at risk due to the current management of the waterway.to save article Share Oil prices slipped again as fears of a demand-sapping global recession and tighter US monetary policy ripped through commodity markets and investors monitored developments from the gathering of Group of Seven (G7) leaders.those under the public microscope in NSW , in a series of recently published submissions to a parliamentary committee considering a tightening of casino regulations in the northern state.
When a meeting was called at the local town hall recently - in the Dooralong Valley on the NSW Central Coast - residents like Jack Schlachter said they knew something wasn't right.Schlachter owns Cedar Farm and welcomes hundreds of people a day to pick their own fruit in his orange orchard from the 3000 trees on the property.Snowy Hydro has said on its website it is "significantly constrained" due to current water levels in Blowering Dam — the Water NSW-managed dam from which the Tumut River flows, and the final storage in the company's Tumut section of the Snowy scheme.Jack Schlachter.Prices fluctuated near $US107 a barrel on Monday.(A Current Affair) Jack Schlachter owns Cedar Farm."It is possible Blowering Reservoir will fill and spill, potentially exceeding the Tumut River channel capacity," Snowy Hydro said.(A Current Affair) READ MORE: Finance guru's blunt advice amid interest rate hikes But under the draft changes Schlachter would only be allowed 50 people a day to visit his farm.Attorney-General Shannon Fentiman has also since announced a review of Star's suitability to hold its dual Brisbane and Gold Coast casino licences, but has for Star to anchor the $3.
"When I found out, my head was spinning, my head was literally spinning for a day, I could not believe what I had seen," Schlachter said.( Supplied: Snowy Hydro ) "There is potential for the inundation of low-level causeways and water breaking out of the river channel onto agricultural land adjacent to the river.G7 nations are mulling a price cap on Russian oil to build pressure amid the Ukraine war."If I am allowed 50 people on my property at a time, it is literally 10 per cent of what I would have had in the past.At The Giving Farm you can pick your own berries and fresh fruit and vegetables.Kevin Malone believes flooding along the Tumut River is inevitable.(A Current Affair) Missy Caufield from The Giving Farm.Advertisement The strategist went on to suggest the current concerns in the oil market are "a bit overdone" compared to how they see the physical market.(A Current Affair) READ MORE: Builders plead to renegotiate contracts while operating at a loss "It will decimate my business."If they're going to increase the flows out of Blowering Dam we're going to get flooded.Advertisement He also sought to distance its Queensland operations from those under clouds in NSW, suggesting changes allowing Fentiman to consider the findings of other inquiries into a casino licence holder or an associated entity may "give rise to some issues" that deny "the Queensland casino entity" procedural fairness.
" He said without visitors picking fruit, a lot of it will fall to the ground and rot, which is an awful thought for him when the cost of food keeps going up."It will reduce my income by a substantial amount - 60 to 70 per cent," Schlachter said.The Tumut Plains were flooded extensively in 2010 when Blowering Dam spilled.In Europe, discussions among the G7 nations to cap the price of Russian crude oil in efforts to reduce the Russia's oil and refined product export revenue while limiting the damage to other economies are ongoing.At The Giving Farm you can pick your own berries and fresh fruit and vegetables."For us, it is about connecting people with how food is grown and how they can grow food at home as well and how animals are cared for," Missy Caufield from The Giving Farm said.There's going to be huge pasture derogation, fencing issues," he said.Elizabeth Elvim operates a farm stay.Commonwealth Bank commodities analyst Vivek Dhar notes the deal has several hurdles to get through including the fact that a number of European Union (EU) nations are wary of the proposal as it would potentially mean revoking sanctions the EU has agreed to.The bill would also introduce a new power allowing the government to create and enforce harm minimisation measures with fines, a move criticised by Clubs Queensland and the Queensland Hotels Association in their submissions to the committee.
(A Current Affair) She said if they're only allowed to open to the public 10 days a year, it won't be viable.."We could see the proposed draft and we realised it was going to completely stop our business and that's just devastating," Caufield said.Elizabeth Elvim operates a farm stay and under the draft policy she will only be allowed to accommodate two people at a time."There's still nothing stopping Russia from banning oil and refined product exports to G7 economies in response to a price cap, exacerbating shortage conditions in global oil and refined product markets," he said."(If) we get a family of five, two people at a time, what's the point?" Elvim said.For alpaca farmer Sean Hooper, school visits won't be allowed.Further comment was sought from QHA and Clubs Queensland.
Alpaca farmer Sean Hooper.The analyst forecast that around 1 to 1.(A Current Affair) Sean Hooper's alpaca farm.(A Current Affair) "Children will no longer be able to see where their food and fibre comes from," Hooper said."People with disabilities thoroughly enjoy the sensory experience that will now come to an end.While Russia accounts for a sizeable portion of the global gold supply, Dhar said a ban is unlikely to have any real impact on prices noting that prices are not "meaningfully driven by supply-demand dynamics like other mining and energy commodities"."It will spell the end of agritourism here, it will spell the end of a lot of small farmers and their way of life and way of earning an income and putting food on the table..
" The residents said the draft legislation will shut their businesses down.Matt Allen.At midday, Evolution was down 20 per cent to $2.(A Current Affair) Matt Allen's family run roadside stall.(A Current Affair) It features 23 pages of new restrictions that will see these farmers lose their livelihoods overnight, including those like Matt Allen and his family who run his mother's roadside stall "It just would be hard to make a living from farming," Allen said.In a statement the NSW Department of Planning and Environment said it proposed simplifying planning rules to make it easier for farmers across NSW to start, run and grow an agritourism business.20.
The department is currently reviewing all feedback and submissions received during the consultation period and will be adjusting the policy where needed, which should be finalised by the end of July.James Jackson from the NSW Farmers Association.(A Current Affair) James Jackson from the NSW Farmers Association said his organisation will keep talking to the government.However, concerns about global economic growth, fuelled by sustained inflation and heightened geopolitical risks, should protect the price."Certainly we will keep looking at those existing operations and making sure that we don't throw the baby out with the bath water on this one," Jackson said.Business owners like Elvim have a message for the state government: "Just don't do it, you're going to shut so many businesses down.
Statement by a spokesperson for the NSW Department of Planning and Environment The draft Agritourism and small scale agricultural changes policy was announced in March last year.It proposed simplifying planning rules to make it easier for farmers across NSW to start, run and grow an agritourism business.The department is currently reviewing all feedback and submissions received during the consultation period and we will be adjusting the policy where needed.This should be finalised by the end of July.We will continue to work through the policy with farmers, councils and businesses to make sure we get it right so agritourism is easier and clearer for all.
In Pictures.
9News Sydney »
As Snowy Hydro ramps up production amid power crisis, nearby farmers fear discharge flooding Oil slides on recession fears, proposed Russian price cap Star seeks distance from NSW operations in push against Qld regulation Canadian seafood bigwig Cooke pops up at Tassal
As Snowy Hydro ramps up production amid power crisis, nearby farmers fear discharge floodingFurther water releases from the Snowy Hydro and the Tumut River channel already at capacity have farmers downstream concerned, one saying there should have been better planning before now. Who can blame them with the poor management over the years. Have those responsible been stood down, or still running the show? It's frightening that no matter what damage government workers do they never lose their job. In the private sector you'd lose your job immediately. Farmers fear everything In 2021, Australia produced 74,679 gigawatt-hours of renewable energy, which accounted for 32.5% of electricity production. Australia produced 378.7 PJ of overall renewable energy (including renewable electricity) in 2018, which accounted for 6.2% of Australia's total energy use
Oil slides on recession fears, proposed Russian price capOil is on track for a monthly decline as recession fears and news the G7 is weighing a price cap on Russian oil-dented commodity markets.
Star seeks distance from NSW operations in push against Qld regulationSubmissions to a parliamentary committee considering a proposed tightening of casino regulation have urged changes to the Queensland government's approach.
Canadian seafood bigwig Cooke pops up at TassalListed salmon farmer Tassal Group has found itself in the crosshairs of Canada's Cooke Aquaculture.Listed salmon farmer Tassal Group has found itself in the crosshairs of Canada's Cooke Aquaculture.
Auditor blasts $163 million in government contracts for business advisersAn audit has found ethical shortfalls in the Industry Department's 'Entrepreneurs Programme', which offers businesses practical advice and mentorship from experts. auspol I had to read the entire article to find out that this was a Federal Government program and there was no mention of the fact it was administrated and started by the previous Liberal Government.
Auditor blasts $163 million in government contracts for business advisersAn audit has found ethical shortfalls in the Industry Department's 'Entrepreneurs Programme', which offers businesses practical advice and mentorship from experts | katinacurtis katinacurtis The audit report highlights process irregularities not fraud.
28 June 2022, Tuesday News
'I would like to meet kangaroos': Hasbulla on touring Australia and the price of fame
Home ownership falls, mortgage stress rises in Sydney, census reveals


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Berkeley's News · Friday, January 17, 2020
Consider making a donation to support the coverage that shapes the face of Berkeley.
College athletes are making the most of their shortened stints on campus
Sideline Script
By Charlie Griffen | Senior Staff
Last Updated February 4, 2019
Tweet Comment0
The Pac-12 network is falling and bringing the whole conference down with it
Leave baseball alone
Rams versus Patriots Super Bowl set to feature 4 former Golden Bears
With millions of dollars possibly awaiting, the trend of elite college athletes leaving school early to go into the professional ranks has boomed. For fans, long gone are the days of surely knowing you will get to follow the progression of these stars and your teams for an entire four years.
It could be very easy for basketball players, in particular, to be forgotten after just one year on campus. But in the modern media age, these athletes are able to make more of a lasting impact than ever.
The top recruits know that professional fame and fortune are in plain sight after they pay their dues in college and continue to put in the due diligence to increase their draft stock. They know the importance of building their personal brand as early as possible by leveraging the powers of social media.
For those who do it right, they are considered superstars before even stepping foot onto their respective campuses.
A prime example is Duke's powerhouse freshman Zion Williamson, who is producing highlight reel after highlight reel each game. With Williamson topping a million Instagram followers as a senior in high school, the hype surrounding him entering this season was unlike any seen before.
All he's done is reach the bar that was expected of him, and dunk over it. It's simply hard to miss Williamson on social media, whether it be on ESPN or Bleacher Report or his personal page.
Almost assuredly, Williamson will forgo his final years of NCAA eligibility for the NBA draft when this season ends. Now, with more than 2 million followers on Instagram, he has managed to blossom to new heights since arriving in Durham and posting about his whirlwind college life.
If Williamson can lead the Blue Devils to a national championship this season, he has the potential to go down as one of the best players ever at one of the most storied basketball programs in the country — after just one year. That would put him in the same conversation as Christian Laettner, Grant Hill and Bobby Hurley, who won two national championships for Duke in the early '90s while all staying in school for four years.
Meanwhile, the nation's best football players are making names for themselves on social media, too. Kayvon Thibodeaux, the No. 1 football recruit in the country for the class of 2019, according to ESPN, has more than 50,000 followers on Instagram who are soon to be cheering him on at Oregon.
Football players are required to have been out of high school for three years before entering the NFL draft, which prolongs their stays in college, to the delight of fans. They aren't coming and going as quickly as the hoops stars, but they still often cut their time short. More importantly, they are using the same tactics online to ensure that their legacies are stronger than ever.
Social media platforms give an equal opportunity for athletes who maybe otherwise wouldn't get national attention to be recognized. UCLA gymnast Katelyn Ohashi has become a viral sensation over the past few weeks after her vibrant floor routine that scored a perfect 10 found its way onto the internet.
If Ohashi was competing 15 years ago, the only way to have seen her routine would be to go to a gymnastics meet in person. Now, because of YouTube, millions of people know Ohashi's name, and college gymnastics as a whole has received a well-deserved buzz.
Truly, it's to the benefit of all college athletes to use social media in the right way to promote their teams and also themselves. It even helps them to get there in the first place, as coaches, too, are using social media for recruiting purposes.
It's common for players to upload highlight reels to YouTube in hopes of catching the eyes of Division I programs, and coaches are now even communicating directly with recruits via Twitter.
Obviously, there's a fine line that college athletes have to navigate on their social media accounts, but if they are able to stay out of trouble, the opportunities during and after college are boundless. After all, the sports industry is a moneymaking business, and as athletes elevate their personal brand across the internet, more profit is available to be capitalized on.
In the coming years, look out for the continuing crossover of Instagram celebrities and Heisman Trophy winners that will produce stars who are more famous and successful than ever.
Charlie Griffen is the weekly columnist. Contact him at [email protected].
Christian Laettner, Duke, instagram, Katelyn Ohashi, Kayvon Thibodeaux, Twitter, Zion Williamson
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A Book to Read; and Then to Read Again
Date: Wednesday, December 10 2003
Anthony Hall has just produced a book of the kind and quality that appears only once every twenty-five years, a book that repositions our ideas and makes us see ordinary reality afresh. It is Volume One of The Bowl With One Spoon; this volume named The American Empire and the Fourth World (McGill-Queens University Press). We all know what the U.S. Empire is. But some of us still don't know that the Fourth World is made up of the indigenous peoples wherever they are found on the globe. And many of us have to learn that the long, long battle against the Fourth World, for power, territory, and wealth is the basis of what we often believe is the very recent and very modern activity we call globalization.
The term "the Fourth World" was given public meaning in the 1970s by a Shuswap Indian leader from the interior of B.C., George Manuel (The Fourth World:An Indian Reality, 1974). Manuel formulated what Hall calls a blueprint of decolonization (p. 238). But he did more. He took the mantle of great pan-Indianists such as Pontiac and Tecumseh, and then he opened the concept of pan-Indianism to the whole globe, seeing the necessity of de-colonization, certainly. But he envisioned the possibility of a re-rooting of traditional knowledge and being, from which indigenous peoples could spring forward to a place where revolutionary possibilities are real and can be realized. He was a significant part, globally, of the rebirth of indigenous self-confidence and resolve. In one small part of the book, Anthony Hall charts George Manuel's achievements.
Like Manuel, Hall began, early, to consider the oppressions, contradictions, stereotypes, histories, and real identities of Native People in Canada. To understand their condition, he had to go back in time. In doing so, he had to reconstruct the North America without borders where decades-long conflict was being enacted (a) to divest the Native Peoples of their land, their cultures, their natural communities, their wealth--and where possible their past as well as any meaningful future. The conflict was also being enacted (b) to consolidate territories dominated by one or other European power.
Genocide of the Native Peoples (which has been and still is a serious global activity) was effortlessly mixed with subjugation (the super-colonialism that robs the oppressed even of their language and identity). Together they are (often the unrecognized) defining qualities of "globalization", launched, Hall declares, in 1492. He dignifies the Native People with a full account of their statesmanship, their diplomatic ability, and their heroic efforts against a tidal wave of barbaric European imperialism.
How the two things happened (genocide and subjugation) why they happened, with what kinds of validation, and in whose interest, became inescapable questions. Like George Manuel, Anthony Hall moves both outward and inward in his search for answers.
His book, in its answers, is so large, so informative, so various, and in its apparently unrelated subjects so interlinked that a conventional description of the text is impossible. To know what it is about is to read it, and then to re-read it. Hall writes with enormous energy. The unfolding story drives forward, born on an ocean of controlled and unpretentious personal experience, scholarship, sharp observation, and masterful insight. On one of its most important levels it demonstrates that the history of the Native Peoples, of the aboriginals, the First Nations, "les autochtones" the indigenous populations of the world is absolutely mainstream history--history that we must know if we are understand ourselves and the world since at least 1492.
In his own country, nearest at hand, Anthony Hall has participated in, witnessed, and researched on-going conflicts involving the First Nations people, conflicts which have been tempered - even at their worst- by the rule of law in Canada, based finally on the Royal Proclamation of 1763. Through the smoke and confusion of conflict, that key date established itself for him, as did other key dates. Another was the date, 1871, when the U.S. denied the existence of aboriginal title, declaring that the land of the territorial U.S.A. is held by right of conquest. In 1987 the U.S. reiterated that claim and insisted afresh that the Native Peoples in the U.S.A. have no unique sovereignty, being wholly at the mercy of the conqueror's will.
To Anthony Hall, that decision in the U.S.A. had a beginning that went back to the 1776 U.S. Declaration of Independence. In that (supposedly) liberating document not only are the black slaves who were brought into the society virtually ignored as human beings, but the indigenous peoples of whatever lands seized or intended to be seized by the U.S. are written down in the Declaration as "merciless Indian savages" whose "known rule of warfare is undistinguished destruction of all ages, sexes, and conditions". (p. xiv) Those people are not - even by the slightest suggestion - recognized as people desperately defending a homeland they are losing by force and guile, by violence and European disease.
Expelled from the human community, they were "fair game" (pun intended: "animals or birds that it is legal to hunt") to be eradicated, extinguished, wiped out by whatever violence was effective.
The Declaration of Independence itself, however, was a document looking backwards as well as ahead. It was written, in part, to insist upon the continuation of practices already a part of the behaviour of white people in that country, furious because the British wanted takeover of Indian country to be effected only by the rule of law (The Royal Proclamation) and because the British proposed a huge Indian territory to be insulated from any white intrusion.
Having established those facts and dates in his mind, Anthony Hall can't help tracing the core mentality involved in the remarkably consistent U.S. foreign policy from earliest settlement violence to the latest U.S. unilateralism that rejects, for example, the Kyoto Accord, the new International Court, all human law for prisoners held by the U.S. at Guantanamo, and the advice of the world presented at the United Nations to prevent the war - the gangland war - begun by the U.S.A. against Iraq.
From the study of Canadian Native Peoples outward to analysis of the Super-empire, the U.S. global war against indigenous peoples, new forms of colonialism, and new forms of resistance in the Fourth World, Hall comes back to, lodges in, and views the world from the unique vantage point of Canada: our constitutional monarchy that is and is not a colonial territory of the U.SA., which does and does not give its assent to U.S. policies and aggressions, and which is and is not a U.S. cultural and intellectual extension in the hegemony of U.S. brutality.
Perched on this distant, contested development of British imperial policy - Canada - Anthony Hall is positioned for brilliant insights. The British Empire, for instance, he realizes may have been acquired "in a fit of absence of mind" (J R. Seeley, Expansion of England, 1883). But it was also formed as a legal entity, documented, formally contracted and treatied. Its footprints were and are traceable in large legal tomes that bound the British imperialists as much as they bound subjugated and subject peoples.
Very early, the U.S. leaders decided they would not be caught in the British trap. The U.S. traditional claim to enter "no tangling alliances" was, they themselves say, U.S. isolationism. It was, and is, no such thing. It was, and is, rather - as Anthony Hall makes chillingly clear - a determination to move to world domination, to unimpeded exploitation of foreign countries, to the enslavement and genocide of indigenous peoples anywhere on the globe, without a scrap of paper being signed that might involve the U.S.A. in legal obligation to the world at large or to any part of it.
Normally, the occupation of a country requires "terms of occupation" if the action is not be a naked process of exploitation, looting, and subjugation. U.S. policy has been from the beginning to engage in exploitation, looting, and subjugation through a process of gun-boat diplomacy, bribery and corruption, satrapies, client states, and subservient despotisms that existed (and exist) as plain fact without a shred of legal basis. Anthony Hall calls that condition "the informal empire". The U.S. is, in that very real condition, metaphorically speaking, a pirate ship that has gained temporary dominance of all Seven Seas.
Painstakingly, fascinatingly, from what seems to be regional quarrels within a distinctly middle power (Canada), Anthony Hall works to an analysis of the major global events, tendencies, and movements of the twenty-first century. I suspect that huge achievement became possible for him in part because of his location in his uniquely positioned country and in part because of his own political/philosophical position. He is fairly described (because that is how he describes himself) as a Canadian Red Tory (itself an ideological position unique to Canada).
That position permits him to weigh U.S. actions in history without the blinders of the Canadian imperiocentrists (people, that is, who see U.S. actions as defining, normative, the measure of reasonableness). It permits him to weigh British imperial actions neutrally and with sensitivity. Red Tories believe in the rule of law; so did the British imperialists, mostly and at their best. Red Tories believe the past often did things better than the present does. Such a position opens the way to seeing the past both clearly and afresh. Hall's position allows him to believe a powerful monarch is not by definition necessarily evil and might even act in a way that would secure the possibility of dignity for oppressed people over centuries. It allows him to see leading North American Indian statesmen as ranking with the greatest white statesmen history provides.
Finally, his political/philosophical position gives him the key to comprehension of the whole, huge, complex, indigenous reality. His Redness insists he really believe in the equality of human beings. It insists he investigate and care deeply for (as Frantz Fanon puts it) "the despised of the earth". And his Toryism insists that the aboriginals, "les autochthones", the people native to a land have real, intrinsic rights to and in that land. All those qualities inherent in the researcher, activist, philosopher, scholar, Anthony Hall, have come together to make this volume readable, stimulating, provocative, disturbing, epiphanic, deeply satisfying, and endlessly informative. Buy it. Read it. (And then read it again.)
* The American Empire and the Fourth World is, as well, its own encyclopedia. For the curious, there are nearly 85 pages of notes about enough books to spend a lifetime reading. The 65 page thorough index, as well, makes every person and idea in the book there at the reader's fingertips permanently.
Robin Mathews publishes on culture, politics, the arts, and Canadian Intellectual history. He lives in Vancouver with his wife, a potter. His column appears regularly on Vive le Canada.
Comments: rmathews@sfu.ca
This article comes from Vive Le Canada
http://www.vivelecanada.ca
http://www.vivelecanada.ca/article/132640992-a-book-to-read-and-then-to-read-again