Patrick Bokanowski is a French filmmaker and animator concerned with the subjective potential of cinema, achieved through distortion of the camera lens and virtuoso optical manipulation. In L'envol and L'indomptable (both 2018), video inputs effloresce into rays of light; both are available as DCPs from Canyon for the first time. The feature films L'ange and Un Rêve Solaire can be purchased on Blu-Ray, and DCPs of the rest of Bokanowski's work are also in distribution.
SOAR: Choreography of an imaginary journey.
THE UNTAMEABLE : Fantastic ride.
Unlike L'ange, shot in the studio, Un rêve solaire is largely made up of real shots. The actors are no longer played under masks. The actors are us, spectators of unknown representations, or maybe even stellar spectators, a crowd of anonymous spectators standing out on skies of fire and water, but surely a part of a childhood dream during a journey by train.
During the seventy minutes of The Angel, viewers see a series of distinct sequences arranged upward along a staircase that seems more mythic than literal. Each of the sequences has its own mood and type of action. Early in the film, a fencer thrusts, over and over, at a doll hanging from the ceiling of a bare room. At first, he is seen in the room at the end of a narrow hallway off the staircase, and later from within the room. He fences, sits in a chair, fences – his movements filmed with a technique that lies somewhere between live action and still photographs. At times, Bokanowski's imagery is reminiscent of Etienne-Jules Marey's chronophotographs. Further up the stairs, we find ourselves in a room where a maid brings a jug of milk to a man without hands, over and over. Still later, we are in a room where there seems to be a movie projector pointing at us. Then, in a sequence reminiscent of Méliés and early Chaplin, a man frolics in a bathtub, and in a subsequent sequence gets up, dresses in reverse motion, and leaves for work. The film's most elaborate sequence takes place in a library in which nine identical librarians work busily in choreographed, slightly fast motion. When the librarians leave work, they are seen in extreme long shot, running in what appears to be a two-dimensional space, ultimately toward a naked woman trapped in a box, which they enter with a battering ram. Then, back in the room with the projector, we are presented with an artist and model in a composition that, at first, declares itself two-dimensional until the artist and model move, revealing that this "obviously" flat space is fact three-dimensional. Finally, a visually stunning passage of projected light reflecting off a series of mirrors introduces The Angel's final sequence, of beings on a huge staircase filmed from below; the beings seem to be ascending toward some higher realm. Bokanowski's consistently distinctive visuals are accompanied by a soundtrack composed by Michèle Bokanowski, Patrick Bokanowski's wife and collaborator. Like Robert Wiene's The Cabinet of Dr. Caligari (1919), Bokanowski's The Angel creates a world that is visually quite distinct from what we consider "reality," while providing a wide range of implicit references to it and to the history of representing those levels of reality that lie beneath and beyond the conventional surfaces of things.
This very short film takes us outside of time as we know it and drops us into a different kind of timespan and into a different world. To a certain extent it can be called 'surreal,' but only in reference to the filmmaker's own vision. It can be called a dreamscape, but don't go looking for any hidden meanings in these disturbing images. Such as that long nocturnal hallway we've walked down in our dreams, down which psychoanalysts have followed their customers, or on their own behalf. It leads us into the deepest depth of ourselves.


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Room rates based on single or double occupancy with or without breakfast. A folding bed is available for the 3rd person at extra cost.
Prices may vary from outdated quotes on other websites, and only rates as published on BnB Obermumpf`s website are guaranteed. Only one discount or promotion can be applied at a time.
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Please report all spills and/or damages to the Owner promptly.
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We cater to the comfort, privacy and security of our registered guests. Guest visitors are only permitted on the property with prior Owner approval. If you would like to have any non-registered guests join you for breakfast there is an additional charge of SFr 15.- per person, and advance notice to the owner is required.
BnB Obermumpf is regarded as a quiet escape and home away from home for most of our guests, and I work hard to foster that environment. Therefore, it is not an appropriate place for children under 16. Persons not staying overnight at BnB Obermumpf are not permitted in the house at anytime.
I regret that we are not able to accommodate guest pets, there is a dog on the property. Brandy is a female Hungarian Vizsla born October 2013, although extremely friendly, she is confined to my quarters during your stay.


text:
Hero for Ukraine
/ 50000 DONATIONS
war kills nature.
Indifference is supporting violence. Our app is designed to help plants and the environment so we cannot silently observe how Russia destroys the nature of Ukraine. Join us in helping liberated Yelanets Steppe Nature Reserve natural area to get back on track.
Help us save
At least 219,600 people have lost their homes because of russian-Ukrainian war, according to the Parliament Commissioner for Human Rights Liudmila Denisova. Moreover, this year's sowing campaign is quite extreme due to mining and combat actions. According to the Secretary-General of the United Nations Antonio Guterres, russia's war against Ukraine can throw more than 1/5 of humanity into hunger.
We are asking you to become a hero – this time, you can help to save the planet for real.To become a hero for Ukraine, please donate on our platform. The funds will be channeled to the Ukrainian Nature Conservation Group to help save Yelanets Steppe Nature Reserve.
the nature
Needless to say that the war is equally intense on animal and plant life. The last European steppes, Gesner's tulip fields, and unique animal populations are in the combat zone.
Ukraine feeds one-fifth of the world population. Its citizens fearlessly continue the sowing even on temporarily occupied territories.
Inhabitant of Henichesk, Kherson region, recommended an occupant to put Sunflower seeds in his pockets. It was the only way he could be helpful to the Ukrainian land. The flower would grow from his pockets when he lies on the chornozem.
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redpajama_set_name: RedPajamaCommonCrawl


text:
ACCEPTED

#### According to
The Catalogue of Life, 3rd January 2011

#### Published in
Trans. Br. mycol. Soc. 27: 46 (1944)

#### Original name
Pyricularia submersa Ingold, 1944

### Remarks
null

redpajama_set_name: RedPajamaGithub


text:
From George Washington to Robert Dinwiddie, 20 March 1754
To Robert Dinwiddie
[Alexandria, 20 March 1754]
Honble Sir
I was favour'd with your Honours Letter by Mr Steward, inclosing a Lieutt Colo.'s Commission;1 for which Promotion, I hope my future Behaviour will sufficiently testifie the true sense I have of the kindness; and as I intend strictly to adhere to all the proper Rules (as far as it is in my power) and discipline of the Profession I have now enter'd into; I am vain enough to believe, I shall not be quite an unfit Member for it; but in time, shall be able to recompense for the present indulgences—At this time there is abt 75 Men at Alexandria near 50 of which I have Enlisted, the others have been sent by Mesrs Polson,2 Mercer,3 and Waggoner4 to this place, there is very few Officers repaird hither yet, which has occasiond a very fatiguing time to me, to manage a number of selfwill'd, ungovernable People, I shall implicitly obey your Honour's Commands, and March out with an Expedition: Majr Carlyle is now preparing Waggons for the conveyance of Provisions &ca which till now could not travel for heavy roads. I doubt not but your Honour has been inform'd before this of Mr Vanbraam's ill success in Augusta by the Express which was sent from thence on that purpose.5
Major Muse's promotion, and Messrs Rose and Bently's6 declining will occasion the want of Officer's; in which Case, if I may be so bold I would beg leave to mention Mr Vanbraam who is the oldest Lieutt and an experienced Soldier for a Comd, unless the Officers come in, I shall be obligd to appoint him that Office till I have your Honrs further commands it would be confering a very great Obligation on him was yr Honr to confirm the place to him I verily believe his behaviour therein would not render him displeasing to you Sir—I have given Captn Stephen's orders to be in readiness to Join us at Winchester with his Company as they were already in that Neighbourhood—raiz'd there;7 I have nothing further to trouble your Honour with at present, but my sincere thanks for the indulgent favour's I have met with; and to declare, how much I am your Honour's most Obedient & very Hble Servt
Go: Washington
ALS, owned by Mr. Paul Mellon, Upperville, Va. The date given is not in GW's hand.
1. The commission has not been found. Dinwiddie noted in his letter to GW of 15 Mar. that he was enclosing the commission, but GW dates his commission 20 Mar. in his General Ledger A description begins General Ledger A, 1750–1772. Library of Congress, George Washington Papers, Series 5, Financial Papers. description ends , folio 45 (DLC:GW).
2. Lt. William Polson, a Scot, accompanied GW on the expedition into the Ohio country and was present at the capitulation at Fort Necessity on 3–4 July. After his return from the campaign he was made a captain. The next summer Polson commanded a company of Virginia troops in Braddock's forces, and at the fighting at the Monongahela in July, he and all but one of his officers were killed. He left a wife named Rebecca and an infant child, but the heir to his estate by 1771 was his father, who was then living in Georgia. After the Revolution it was his brother John Polson, a veteran of the Braddock campaign and briefly in the fall of 1755 an officer in GW's regiment, who laid claim to the land bounty due his dead brother for his participation in the expedition of 1754.
3. George Mercer (1733–1784) was one of the lieutenants Dinwiddie appointed in February to recruit men for the proposed expedition to the Forks of the Ohio. He became a captain under GW at the same time that GW became a colonel following Fry's death and was present at the capitulation at Fort Necessity in July. When GW organized the new Virginia Regiment in Sept. 1755 after Braddock's defeat, he made Mercer his aide-de-camp. Mercer subsequently served as a company commander in GW's regiment before going in 1757 with a Virginia detachment under Lt. Col. Adam Stephen to South Carolina. In 1758 he was made lieutenant colonel of the 2d Virginia Regiment, which was recruited by Col. William Byrd III for Gen. John Forbes's expedition against Fort Duquesne. After the war George Mercer and GW were fellow burgesses from Frederick County from 1761 to 1765, and in 1765 Mercer briefly held the title of Stamp Act officer for the colony. As the London agent for the Ohio Company, 1763 to 1770, Mercer lived in England after 1765 and remained abroad during the American Revolution. He was the son of John Mercer (1704–1768) of Stafford County and the brother of Capt. John Fenton Mercer (1735–1756) of the Virginia Regiment.
4. Thomas Waggener (d. 1760), who, like George Mercer, was one of the lieutenants appointed by Dinwiddie in Feb. 1754, was wounded slightly in the skirmish of 28 May between GW's force and the French. Cited by the Virginia Assembly for bravery in the unsuccessful defense of Fort Necessity in early July, Waggener was promoted to captain. In 1755 he commanded a Virginia company in Braddock's defeat on the Monongahela, where he was wounded and his brother Edmund Waggener was killed. As colonel of the new Virginia Regiment, GW kept Waggener and his company on the frontier, in the vicinity of the South Branch of the Potomac, from the fall of 1755 until the summer of 1758. Waggener's company was among the Virginia forces in John Forbes's army that reached the site of Fort Duquesne after the French had abandoned and burned it. Waggener remained for a time with a detachment of Virginians at what is now Pittsburgh, before returning to Virginia in Sept. 1759. According to GW, he had been an officer in the Virginia contingent of the planned expedition to Canada in 1746.
5. Jacob Van Braam (1725–1784) was born in Holland and came to America in 1752. By 1753 he had settled in Fredericksburg where, with GW, he was a member of the Fredericksburg Masonic Lodge. In that year he accompanied GW as an interpreter on the journey to the French commandant. Van Braam had previous military experience as a lieutenant in the Dutch army. Present at the capitulation of Fort Necessity, he was widely criticized for his translation of the articles of capitulation. See "The Capitulation of Fort Necessity," 3 July 1754. He was one of the two hostages demanded by the French after the Fort Necessity defeat and remained a prisoner in Canada until 1760. After his release he secured a commission in the Royal American Regiment and at the end of the war settled in Wales. In 1775 he rejoined the Royal American Regiment and served at Saint Augustine in East Florida and as a captain in the British campaign in Georgia. He sold his commission in 1779 and settled in France (Van Braam to Lord George Germain, 31 July 1777, P.R.O., C.O. 5/116, ff. 2–24; Van Braam to GW, 20 Dec. 1783, DLC:GW). Van Braam was ordered in Jan. 1754 to recruit in Augusta County (see Dinwiddie to GW, Jan. 1754), but in addition to finding the Augusta County lieutenant, James Patton, less than cooperative, Van Braam discovered that few residents of this frontier county were willing to join the expedition and leave their families unprotected against Indian raids.
6. Rose was probably Hugh Rose, who served as an ensign and lieutenant in the Cartagena campaign and apparently retired on half pay as a captain. After failing in his attempt to raise recruits in a Virginia company in the winter of 1755, Rose was appointed a first lieutenant in William Pepperrell's regiment (Brock, Dinwiddie Papers description begins R. Alonzo Brock, ed. The Official Records of Robert Dinwiddie, Lieutenant-Governor of the Colony of Virginia, 1751–1758. 2 vols. Richmond, 1883–84. description ends , 2:66; Browne, Sharpe Correspondence description begins William Hand Browne, ed. Correspondence of Governor Horatio Sharpe. 3 vols. Archives of Maryland, vols. 6, 9, and 14. Baltimore, 1888–95. description ends , 6:227). Bentley was probably Thomas Bentley, adjutant of Virginia's frontier district.
7. Adam Stephen (c.1718–1791), a Scottish medical doctor who served in the British navy before coming to America, was made a major by GW in June 1754. When Lt. Col. George Muse resigned his commission in July after the defeat at Fort Necessity, Stephen became lieutenant colonel under GW. In the months after GW's resignation in the fall of 1754 and the mounting of Braddock's expedition in late spring 1755, Stephen was the senior Virginia officer, serving first under Col. James Innes and then under Gov. Horatio Sharpe of Maryland. He participated in Braddock's expedition, and he was in charge of the Virginia forces remaining at Fort Cumberland when GW took command of the new Virginia Regiment in Sept. 1755. He continued as GW's second in command of the Virginia Regiment until GW left the service at the end of 1758 and then succeeded GW's successor William Byrd III as colonel of the regiment in Sept. 1761 not long before it was disbanded. He became a brigadier general in the Continental Army in 1776, but his military career was brought to an abrupt and final end in Nov. 1777 when he was discharged from the service for his conduct at the Battle of Germantown.
https://founders.archives.gov/documents/Washington/02-01-02-0039
Note: The annotations to this document, and any other modern editorial content, are copyright © The Rector and Visitors of the University of Virginia. All rights reserved.
Dinwiddie, Robert
"From George Washington to Robert Dinwiddie, 20 March 1754," Founders Online, National Archives, https://founders.archives.gov/documents/Washington/02-01-02-0039. [Original source: The Papers of George Washington, Colonial Series, vol. 1, 7 July 1748 – 14 August 1755, ed. W. W. Abbot. Charlottesville: University Press of Virginia, 1983, pp. 78–80.]
From Dinwiddie to Washington [15 March 1754]
From Washington to Dinwiddie [25 April 1754]
All correspondence between Dinwiddie and Washington


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Oak Island NC This 12-mile stretch of barrier island just south of Southport is graced by live oaks and yaupon trees. Oak Island boasts three piers and a marina to host all types of water related fun.
Uniquely situated along one of the "scalloped arcs" on the southeastern shore, Oak Island has a complex coastal ecosystem with areas of salt marsh, freshwater wetlands and maritime forests. The Island is home to a wide variety of flora and fauna.
Special visitors include Atlantic sea turtles, which return every year to nest and lay eggs. In fact, the Town recently completed the Sea Turtle Habitat Restoration Project to care for the beloved residents!
The island-the largest town in Brunswick County--has more than 5,000 residents, although those numbers swell to over 40,000 during peak season. The Town, conscious of its attraction to visitors, offers 65 beach access points, a championship golf course and a nice variety of seafood and other restaurants.
Caswell Beach NCHome to the once- brightest light house in the United States, Caswell Beach is named after the historic Fort Caswell located at the top of the island. The Fort, established by the Army in 1826, played a part in the Civil War, the Spanish-American War and the World Wars I and II. The fort is now owned by the North Carolina Baptist Assembly. The island is also home to the U.S. Coast Guard Search & Rescue Station.
Island residents received a nice surprise in 2003, when the famed lighthouse was declared surplus by the U.S. Government and was deeded to the town. It will soon be open to the public, including five acres of oceanfront property.
This quiet town (population 400) is largely residential and its lack of commercial development has helped preserve the marshes and deep dunes that surround the island. Here you'll find everything from oceanfront mansions to marshside cottages, with their great views of the mainland and Cape Fear River.


Just Say Yes Events planned a very romantic wedding for Catalina Vila & Jr Pereira. It was a wonderful experience being their wedding planning team. Catalina & Jr are very fun, loving and down to earth people. The love that they share is clearly visible and shinned during the ceremony. Their wedding date fell on Sweetest day which is October 17th 2009.....How much more romantic can you get than that!!?!?!? The color scheme chosen was black and red, which worked with the whole sweetest day theme. Just Say Yes Events created all the floral as-well for this particular wedding. The guest table centerpieces consisted of tall pilsner vases, two red roses submerged in water, floating candles & glass beads at the bottom of each vase. The head table consisted of lots of glass cylinders with floating candles and TONS of rose petals!!! The brides bouquet was a huge bouquet with a little over two dozen deep red roses, tied with satin red ribbon. The wedding favor for the wedding was a massive 16 jar candy buffet. Every type of confectionary you craved we had!!! from marshmallows to twizzlers! The centerpice for teh candy buffet was a huge manzanita tree with hanging votives.
"May they live happily ever after"
Congratulations Jr & Catalina from the entire "Just Say Yes Events team"


text:
The distressing news Willow Smith told her mum Jada Pinkett Smith while on camera.
Nama Winston
Contributor - Parenting
Please note this post deals with issues of depression, mental health, and self-harm. Please contact Beyond Blue on 1300 22 4636, or Lifeline on 13 11 14, if you are distressed.
Willow Smith, daughter of Hollywood veterans Will Smith and Jada Pinkett Smith, surprised her mother with some very distressing news on an episode of Red Table Talk last year.
The Facebook Watch talk show, which features the mother/daughter duo as well as Jada's mother, Adrienne Banfield-Jones, focussed its second episode on dealing with loss.
Pinkett Smith shared the video on her Facebook page:
In the video, Pinkett Smith asks Willow, 17, what her greatest loss has been. It is then that the teenager reveals that she felt she struggled with her "sanity" after the 2010 release of her song 'Whip My Hair'. She was just 10 years old at the time.
"It was after that whole 'Whip My Hair' thing and I had just stopped doing singing lessons and I was kind of just in this gray area of, 'Who am I? Do I have a purpose? Is there anything I can do besides this?'" Willow says.
"After the tour and the promotion and all of that, they wanted me to finish my album," she continues. "And I was like, I'm not gonna do that. And after all of that kinda settled down and it was like a kind of lull, I was just listening to a lot of dark music. It was just so crazy and I was plunged into this black hole, and I was cutting myself."
Pinkett Smith and Banfield-Jones are shocked and distressed to learn that the child was in so much pain without them knowing about it.
"What? When were you cutting yourself?" Jada says. "I didn't see that part. Cutting yourself where?"
Willow Smith reveals to her mother and grandmother that she used to self-harm. Source: Facebook
How Matt Moran Really Feels About Fast Food
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"On my wrist. I mean, you can't even see it but there's still a little something there," Willow explains. "But like, totally lost my sanity for a moment there. I never talk about it because it was such a short weird point in my life. But you have to pull yourself out of it."
Willow further reveals in the video that she kept her self-harming completely secret from her family, but did confide in a friend. She explains that she eventually stopped the behaviour, much to the relief of an emotional Pinkett Smith.
"Willow, I had no idea. I never saw any signs of that," the mother says.
The discussion on Red Table Talk. Source: Facebook.
'Red Table Talk' aired its first episode only a week ago, but since then has generated headlines for its honest conversations. The first episode featured a discussion with Will Smith's first wife, Sheree Fletcher, about the challenges of becoming a blended family. Pinkett Smith had started dating the actor while he was still married to Fletcher, with whom he had a three-year-old son, Trey.
Despite Pinkett Smith and Smith now being married for 20 years, the women could clearly recall the emotions of that time, making for refreshingly real viewing.
Beautiful #Repost @tellitmoms • • • 3 Generations Of Brilliance..... These 3 incredible women are shattering the glass ceiling and impacting today's generation of moms and daughters.... Truly impressive #redroundtable #jadapinkettsmith #willowsmith #willsmith #tellitmoms
A post shared by Marvelous Maria (@iammarvelousmaria) on May 13, 2018 at 8:23pm PDT
"Because I did not understand marriage, I did not understand divorce, I probably should have fell back," Jada admits in their talk. Fletcher jokingly replies, "You think?"
The second episode of the show, featuring Willow's revelation, has also made international headlines, with the hope that greater awareness of the issue will lead to more people seeking help.
Please see The Beyond Blue website for further information about self-harm: www.beyondblue.org.au.
current-affairs
jada-pinkett-smith
kids-mental-health
willow-smith


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Two Arbor Themed Office Buildings Respond to Tight Conejo Valley Market at 'The Arbors'
THOUSAND OAKS, CA – Oltmans Construction Co. has completed two office buildings totaling 142,250 square feet at "The Arbors of Thousand Oaks" on behalf of developer SARES-REGIS Group as office space vacancies in the Conejo Valley reportedly hover around the single digit range.
Located at 2535 and 2560 W. Hillcrest Dr., the new buildings comprise 142,250 square feet and were 100 percent leased before completion of construction. With the new buildings, "The Arbors" office campus totals 273,000 square feet of space. Oltmans Construction Co.'s Thousand Oaks office was the project general contractor.
Among key tenants at the Arbors are Amgen, Aetna, Progressive Insurance, and Skyworks Solutions.
Jason Williams project manager in the Thousand Oaks office of Oltmans Construction Co., reports that the newest buildings are Class A, two-story concrete tilt-up structures reflecting the distinctive suburban office motif of "The Arbors". This is marked by an arbor theme that unites all buildings though a series of trellised walkways and eye-catching exterior tones. House and Robertson of Los Angeles was the architect.
For information regarding the last 12,000 square feet of space available at "The Arbors", contact Michael Salter, Tom Dwyer, or Ken Ashen of CB Richard Ellis' Camarillo office.
About SARES-REGIS Group
SARES-REGIS Group is one of the nation's leading developers and managers of commercial and residential real estate with more than 5.7 million square feet of commercial and more than 2000 residential units under development. SARES-REGIS Group has a combined portfolio of property and fee-based management contracts valued at more than $3.5 billion, including 12,200 apartments and 14 million square feet of commercial and industrial space.
Oltmans completes the 150-acre SRG Commercial's Meredith International Centre development project
Oltmans' Strategic Markets Group Completes Providence St. Joseph Health – Breeze Building Addition & Tenant Improvement
Oltmans Celebrates New Leadership & LABJ Top Contractor Qualification for 2020
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Home Spirited Home Bottles The 21 Best Limited-Edition Whiskeys Made In America In 2021
Spirited Home
The 21 Best Limited-Edition Whiskeys Made In America In 2021
America makes damn good whiskey. Whether you're into bourbon, rye, single malt, or something a bit more fringe, the whiskey that's currently being created in the United States is some of the world's best. Better yet, distilleries are getting more and more creative and are unveiling limited-edition bottlings seemingly every day.
From traditional favorites like Old Forester's Birthday Bourbon to brand new offerings such as the chocolate-leaning Raceking from Rabbit Hole, the opportunity to get your hands on impressive limited-edition whiskeys that are made in America has never been better.
Our list of the best limited-edition whiskeys that have been made in America in 2021 includes offerings from Kentucky, Utah, Vermont, Wyoming, and more. So without further ado, here are our favorites in no particular order:
Hirsch Single Barrel Kentucky Straight Bourbon Whiskey ($90)
Aged for a minimum of six years in Bardstown, Kentucky in new American Oak Barrels, the Hirsch Single Barrel Kentucky Straight Bourbon Whiskey is non-chilled filtered, combining a mashbill of 72% corn, 13% rye, and 15% malted barley. On the nose, it offers bold, dark cherry, roasted caramel, and cinnamon fragrances, and on the palate a marriage of herbs and soft peppery flavors take shape. The finish is long and dry with a sweet chocolate taste lingering afterward.
Angel's Envy 2021 Cask Strength Bourbon Whiskey ($230)
Bottled at 60.35% ABV, the Angel's Envy 2021 Cask Strength Bourbon Whiskey is made from "a handful of noteworthy barrels from its rickhouses," which have been "put through an extended finishing process in port wine barrels from Portugal. These special barrels bring forward distinct characteristics in the whiskey, giving each expression of Angel's Envy Cask Strength a unique nose, palate and finish."
Wild Turkey Master's Keep One ($175)
Master's Keep One combines mid-aged bourbons (eight to 10 years) with the complexity of a 14-year-old whiskey. Both whiskeys have been matured twice using new oak barrels that have been toasted and charred in the Tyrone G timber rickhouse. The finished product offers notes of toasted and charred oak, which result in an enticing aroma of sweet honey and brown spice, with bold vanilla, butterscotch, and caramel that evolve into a fresh and lingering toasted oak finish.
Maker's Mark 2021 Limited Release: FAE-02 ($60)
Maker's Mark 2021 Limited Release: FAE-02 is produced using double-heat-treated virgin French Oak barrel staves that undergo an infrared exposure prior to a flame toast finish. The process yields a Maker's Mark whiskey that exhibits a distinctly luscious mouthfeel. Unlike FAE-01, which used American Oak staves to amplify notes of dark leathery tobacco and barrel-aged fruit, FAE-02 is characterized by a gentler, mouthcoating palate of light caramel and deep oak.
Buffalo Trace French Oak Bourbon ($70)
Buffalo Trace is revisiting its French Oak series, with a new release available beginning in late November. In 2013, Buffalo Trace obtained a small number of barrels from France, filled them with its Mash #1, the same mashbill used to make Buffalo Trace, Eagle Rare and other bourbons from the Distillery.
Heaven's Door & Redbreast Irish Whiskey 10YR Straight Bourbon Master Blenders' Edition ($100)
Bottled at 50% ABV, the Master Blenders' Edition features Heaven's Door 10-year aged Straight Bourbon finished in Redbreast's signature Single Pot Still Casks for 15 months, extracting flavor from single pot Irish whiskey and formerly Spanish sherry. The end result is a whiskey that delivers prominent notes of nuts, spice and leather, as well as the influence of sherry, citrus, dark fruit, and a subtle sweetness of Yellow Man from the Redbreast casks. It is best enjoyed neat or on the rocks or with a splash of water.
Orphan Barrel Copper Tongue ($399)
Nestled in a valley with a spring-fed creek in an area known for its population of copperhead snakes, the stocks for Orphan Barrel Copper Tongue were discovered by Nicole Austin in Cascade Hollow Distilling Co.'s single story rickhouses. These rickhouses draw inspiration from traditional Scottish barrel storage and are a rather unique feature in the U.S. that helped impart a unique character onto the liquid. Tullahoma, however, is also a part of each whisky produced at Cascade Hollow Distilling Co. From using the Cascade Spring water that runs through ancient limestone to the distillery working with local farmers, Copper Tongue is distinctly inspired by American traditions.
Old Forester Birthday Bourbon 21st Edition ($130)
Bottled at 52% ABV, the 2021 release is made from 12-year-old barrels. To be exact, this batch comes from 119 barrels filled on April 16, 2009, all matured in Warehouse G. A golden citrine in color, the bourbon offers aromas of berry and dessert components. Red raspberry preserves join plump, juicy blackberries and dried strawberries to set the tone, nestled in a bed of dried herbs and balanced with vanilla creme brulee, subtle pecan, rich maple syrup, and cocoa. The palate is rich and inviting with a velvety mouthfeel that delivers notes of buttery caramel, burnt sugar, and a touch of fresh baked Linzer cookie. The finish is described as "length and warm with subtle dryness. Subdued notes of chocolate, raisin and cool herbs linger in the shadow of stark oak spice."
Old Fitzgerald Bottled-in-Bond Fall 2021 Edition ($110)
The Old Fitzgerald Bottled-in-Bond Fall 2021 Edition features bourbon pulled from rickhouse EE and is the second 11-year-old of the nationally released series, with the first released spring 2018. Comprised of barrels produced in spring of 2010, and bottled in spring of 2021, the eighth national release ushers in the latest hallmark series to the bottled-in-bond legacy.
Michter's US*1 Toasted Barrel Finish Bourbon ($100)
To make this special Toasted release, Michter's starts with fully matured barrels of its US*1 Small Batch Kentucky Straight Bourbon and transfers the whiskey into a second barrel made of 18-month air dried wood for additional aging. The second barrel has been toasted to precise specifications, but not charred. This year's release is exceptionally balanced and is the perfect complement for the fall and holiday season.
Four Roses 2021 Limited Edition Small Batch ($150)
Non-chill filtered and bottled at 114.2 proof, the Four Roses 2021 Limited Edition Small Batch features four different hand-selected batches aged 12 to 16 years. These batches represent four of the distillery's 10 distinct bourbon recipes – a 16-year-old Bourbon from the OBSV recipe (13%), a 14-year-old OBSQ (6%), a 12-year-old OESK (23%), and a 16-year-old OESV (58%).
Rabbit Hole Raceking Founder's Collection ($295)
Named in honor of Kentucky's time-honored tradition of horse racing, Raceking explores how malting organically expands the range of flavors in whiskey. The whiskey uses a chocolate wheat from Germany and a chocolate barley from the UK to achieve the aromatic top notes and rich essence of chocolate. When cooked according to Rabbit Hole's own methods and met with aging in wood-fired, toasted and charred new American Oak barrels, the "flavors of the whiskey become intricately nuanced," says a press release. Bottled at a cask strength of 54.6% ABV, the mash bill is 70% Corn, 13% Rye, 10% Malted Rye, 4% Chocolate Malted Wheat, 3% Chocolate Malted Barley.
WhistlePig The Boss Hog VIII: LapuLapu's Pacific ($500)
Continuing the epic circumnavigation voyage across the Pacific, The Boss Hog VIII features straight rye whiskey aged for nearly 18 years in new American Oak, followed by a double finish in high toast barrels that previously held small batch, single island, aged Philippine rum. On the nose, lush vanilla aromas give way to delicate tropical notes including under ripe bananas, freshly picked lemon, and molasses. The palate offers an abundance of fresh ground cinnamon with citrus zest, butterscotch, and light notes of toffee. The finish is rich with tanned leather, light brown sugar, nutmeg, and allspice with a long-lasting black pepper rye spice.
High West A Midwinter Night's Dram Act 9 ($100)
A Midwinter Night's Dram is High West's Rendezvous Rye finished in both Ruby and Tawny Port barrels for an additional 1 to 2 years. This year's release, Act 9, provides notes of dark fig and blackberry layered over that wonderful spice character that great Ryes have to offer. We recommend sipping this spirit neat to experience its many layers of complexity. This limited-edition blend of straight rye whiskeys opens with notes of muddled blackberries, honey-poached figs, chocolate covered cherries, toasted marshmallow, gentian root, star anise and hoisin sauce. On the palate, it offers refreshing sugar plums, blackberries, spiced bitter orange peel, toffee cookies aside an orange tea, fresh dates, cinnamon strudel, brown sugar glass, and dried thyme leaves. The finish yields aromatic bitters, pink peppercorn, violets and mint.
George Dickel And Leopold Bros Collaboration Blend ($110)
Dubbed the George Dickel x Leopold Bros Collaboration Blend, this union balances two different styles of rye whisky: Leopold Bros' Three Chamber Rye and George Dickel never-before-released traditional column still rye. The result is a rare, historically inspired blend of straight rye whiskies that is reminiscent of an era when heavy-bodied rye whiskies were served at bars and saloons across America.
Templeton Rye Oloroso Sherry Cask Finish ($50)
The limited-edition Templeton Oloroso Sherry Cask Finish was originally matured for a minimum of six years in first fill American oak flame-charred barrels. The whiskey was then finished in the finest oloroso sherry casks for an additional nine months. The 500-liter Oloroso Sherry casks were meticulously sourced from the Marco de Jerez region of Spain and once contained dry, full-bodied Oloroso sherry aged between eight and twenty years. The additional maturation time spent in the oloroso sherry casks accentuates the rye spice while adding subtle, alluring flavors and tropical fruit tones and nutty aromas.
Blackened x Willett Kentucky Straight Rye Whiskey Finished in Madeira Casks ($140)
Photo Credit: Michael Perisco
The Blackened x Willett Kentucky Straight Rye Whiskey Finished in Madeira Casks starts with a base of low rye and high rye whiskey recipes that were hand-picked by Dietrich and Kulsveen from the Willett Family Estate Reserve Selection. The two tasted and experimented with a number of whiskeys before landing on the recipes that would be used in the final blend. Aged for an average of 6.5 years in white American oak casks, the whiskey graces the nose with hints of sweet rhubarb, brown sugar, corn husk, cigar box, and vanilla. The palate delivers flavors of buttery caramel, earthy mint, and fresh-cut hay, rolling into a finish with vanilla, cinnamon butter, and dark walnut.
Jack Daniel's Coy Hill High Proof ($70)
The limited-edition Jack Daniel's Coy Hill High Proof is bottled at proof points ranging from 137.4 up to 148.3 and marks the highest proof whiskey ever released from the Jack Daniel Distillery. The Coy Hill High Proof gives an aroma of seared oak and dark brown sugar with flavors of bold baking spices and a lingering finish of toffee, smoke and rich leather.
Wyoming Whiskey Single Barrel ($99)
Wyoming Whiskey Single Barrel is a rich, medium to full-bodied spirit defined by its western terroir. As a wheated bourbon, it delivers a flavor profile that is soft, yet complex, which sets it apart from more common rye-flavored single barrel releases. On the nose, the whiskey offers aromas from bittersweet dark chocolate, roasted almonds, and browned butter to dried dates with orange citrus blossom. The palate delivers cinnamon, dark chocolate, dried date, fig, and raisin as well as buttered pastry and orange citrus. The finish is long, smooth and eloquent with flavor notes that include dark dried fruits and candied orange peel.
2021 Buffalo Trace Antique Collection ($99)
The 2021 Buffalo Trace Antique Collection is made up of four whiskeys, William Larue Weller, Thomas H. Handy Sazerac Rye, Eagle Rare 17 Year Old, and Sazerac Rye 18 Year Old. This year, however, the lineup won't include George T. Stagg because the 15-year-old barrels do not meet the Distillery's taste standards for the Stagg brand.
Little Book Chapter 5 "The Invitation" ($125)
Little Book Chapter 5 is a blend of four different straight whiskies, three of which were distilled under Freddie Noe's watchful eye. Each was expertly blended to bring something unique to the final whiskey, making Little Book Chapter 5 greater than the sum of its individual parts. Bottled at 116.8 proof, Little Book Chapter 5 "The Invitation" features flavors of caramel and toasted bread with brown sugar undertones and a touch of sweetness. It is recommended to be enjoyed neat or over ice.
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Come join us for a Community Craft Event. There will be many one a kind items for sale. These items range from: Christmas cards, Angel's, snowman, jewelry and so much more. We also have several vendors available to help you with product questions for Scentsy, Thirtyone Gifts, Norwac, Paparazzi and many more. Admission is Free, so please stop by.


Marrone, M. T., Joshu, C. E., Peskoe, S. B., Demarzo, A. M., Heaphy, C. M., Lupold, S., Meeker, A. K. & Platz, E. A., Jan 1 2019, In : Clinical Chemistry. 65, 1, p. 189-198 10 p.
Bell, W. R., Meeker, A. K., Rizzo, A., Rajpara, S., Rosenthal, I. M., Flores Bellver, M., Aparicio Domingo, S., Zhong, X., Barber, J. R., Joshu, C. E., Canto-Soler, M. V., Eberhart, C. G. & Heaphy, C. M., Jan 1 2019, In : Brain Pathology. 29, 1, p. 45-52 8 p.
Han, P., Bidulescu, A., Barber, J. R., Zeisel, S. H., Joshu, C. E., Prizment, A. E., Vitolins, M. Z. & Platz, E. A., Jan 1 2019, In : Cancer Causes and Control.


"They're gonna be coming out in the next like four five years, they are really like flipping the whole vaccine industry on its head and using just the phrase vaccines in order to really inject you with DNA-based genetic medications, this is along lines that genetically modified injections..
response, these are genetically modified hybrids that are growing in your body and using viruses and bacteria as modems to get these components in your brain in your DNA, in your genetic makeup to change you from the inside out, so that's where we're at today ias far as the difference between the old vaccine and the new vaccine. Today they are injectable DNA-based genetic medications, they're no longer vaccinations.
And that makes you a perfect walking talking bioweapon, you know it and then what more than likely happens is vaccinated people end up coming into contact with unvaccinated people and infecting them and then the news picks up oh unvaccinated person is responsible for it and we can tell we know like you can take people samples you can take blood and find viral components, from vaccines inside of people, so they know the people that are infected if they got the vaccine or not.
cube one, but prior to that, the sb 40 was an injectable one for over 10 years and the infected a hundred million Americans with it and now I don't know anybody that doesn't know somebody that has cancer.
Dieser Beitrag wurde unter AlienAgenda2029, Alienhybrids&DUMBs, Allgemein, Biochemquantum Warfare, Brainwashing/Gehirnwäsche, Collectivism/Statism/Dictatorship, Corporatistic Terror, Detection, DNA-Tracking/NASA/NAVY, DNA/RNA/BioGenetic Terrorism, Endgame/Endzeit/Endtimes, Genocide/Migration, Gov/Cults/Sekten/Religion, Kabbale/Cabal, Mafia&State Crime, Nwo-Matrix-Fence/Fakes/Corrupt Doctors/Sleepers, NWO/Agenda21/Zion/Fascism, Pharma Mafia/Military Terror vs Civilians/TIs/Electronic&Biogen Warfare, Public Counterintelligence veröffentlicht. Setze ein Lesezeichen auf den Permalink.


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PLAY LIKE A PRO
Manchester City Enters the Carabao Cup Final Beating United
It's a victory for Manchester City as they beat Manchester United at 2-0 in Old Trafford. They have qualified for the Carabao Cup Final. With Pep Guardiola's guidance, Manchester City was able to get an impressive 3-1 league win at Chelsea, now they have also won the semi-finals against Manchester ...
Euro 2020: Scotland's Historic Win
It was a historical moment that Scotland will remember. The painfully long 23-year absence from a major men's tournament is finally over. Scotland faced Serbia in Belgrade in their play-off final and qualified for the Euro 2020. The whole nation celebrated the historic shootout victory because it was their first ...
5 Top Goalkeepers of 2020 You Should Watch Out For
One of the positions that have evolved over the years in football is the position of goalkeeper. They are crucial players on the field, and their roles have changed and are no longer what they used to be. They can start the attack and be the last line of defence ...
Chelsea Football Player Kai Havertz Scores Hat-Trick Vs Barnsley
The 2020-21 EFL Cup, also known as the Carabao Cup, has been met with a lot of vigour from football fans and punters. Many have been cheering on their favourite football players since the competition began. It is open to all clubs that participate in the Premier League and English ...
The Meaning Behind Football Jersey Numbers
A football jersey is the first thing you look for when you want to find your favourite football players amongst others in the field. Their names and especially their numbers stand out alongside the colours and design that differentiate the respective teams. But did you know that there is more ...
4 Players Who Top Women's Football Rankings
Last year, the FIFA Women's World Cup in France smashed attendance and viewership records and proved once again that men's football should not overshadow women's football. The competition has become fiercer, stronger and more global than ever as various female players who top women's football rankings dominate the field to ...
5 Football Sport Events You Must Watch as an Avid Football Fan
The world of football is not something to be taken lightly. There is no denying the fact that this sport makes for some of the most spectacular sporting events all around the globe. You can find a football fan or a football bettor in every country. From domestic leagues to ...
The Premier League and Other Football Sporting Events Affected by the Pandemic
The novel coronavirus has killed more than 348,000 people globally, and because of it, sporting events have also been affected. The number of confirmed cases worldwide has increased to more than 5.5 million. This has caused major sporting events to either be cancelled or postponed. What It Means for the ...
2020's Top Richest Football Clubs in the World, According to DFML
With fans scattered in all parts of the globe, for bettors, football is where the money's at. Corporate businesses take to the sport to increase their brand awareness and to appeal to its massive audience. Because of this, a lot of revenue is generated by the most popular football clubs ...
Half A Goal provides you with the latest and hottest content about everything sports. Feast your eyes with news and features on soccer, tennis, basketball, hockey, American football and baseball!
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Students celebrate diversity at Manual's first Multicultural Fair
Students gather at the China table to ask questions about current events in the country today. Photo by Piper Hansen.
Piper Hansen
With the help of Ms. Nicole Finley (English) and Assistant Principal Ms. Paula Boggs, students from Manual's Intersectionality Board and other student activist groups hosted the first school-wide Multicultural Fair.
"Manual is one of the most diverse schools in JCPS in my opinion," Finley said. "This is an intentional way to show off that diversity."
This year's Multicultural Fair has begun in the Large Gym. Students are already visiting booths and performances will begin shortly. In order to receive concessions, students must get five "Visas" on their passport. pic.twitter.com/GSntKX1DVm
— Crimson Student Press (@theCSPN) May 24, 2019
Trifold boards filled the Large Gym next to a designated performance stage during third and fourth blocks. Most of the boards highlighted the culture of specific countries that Manual students are from but others explained United Nations proposals, some presented global issues like agricultural sustainability and climate change while others addressed common misconceptions about religious countries.
Arianna Moya (12, J&C) prepares for a dance with members of LAHSO in the girls' locker room before third block. Photo by Piper Hansen.
Representing Palestine, Nadeen Almadi (11, J&C) wears the traditional dress of women in the country and tells booth visitors about gender equality in the Middle East. Photo by Piper Hansen.
Performances were grouped by global region. Up first were African culture performances including the Black National Anthem. Photo by Piper Hansen.
Ms. Ana Castro (Spanish) required her students to present countries that speak Spanish at the Multucultural Fair. Brooke Bollinger (12, MST) and Cora Kirby (12, J&C) explain their research process and what they learned. Photo by Piper Hansen.
In order to receive concessions, Multicultural Fair visitors were required to visit at least five booths with special stamps for their "passports." Photo by Piper Hansen.
While she does henna on someone's, Shay Busaleh (11, YPAS) discusses the importance of the tradition in Middle Eastern countries. Photo by Piper Hansen.
At the Istanbul booth, Dr. Randolph Wieck (Social Studies) studies the display of woven cloths. Photo by Piper Hansen.
After a performance by her classmates, a Manual student cheers loudly as she prepares to take the stage next. Photo by Piper Hansen.
Students spent roughly a month putting together research and other tangible resources for their trifold boards. Photo by Piper Hansen.
Mr. Ronel Brown (ECE) accompanies students as they sing during a traditional West African hymn. Photo by Piper Hansen.
As part of Ms. Nicole Finley's (English) African American Literature class, students performed a Somali folk dance. Photo by Piper Hansen.
Students who visited the Fair walked around the poster boards first, trying to get at least five special stamps on their paper passports.
"One of the cool booths I saw was a trifold about the differences in energy management and waste in different countries," Maddie Goldstein (12, HSU) said.
While becoming a "culturally competent citizen and knowing about the different issues going on in the world" is important, Goldstein said, some other students were glad they could learn more about foreign cultures that their peers are surrounded by at home.
"I really liked the Vietnam booth," John Binguman (11, YPAS) said. "You can tell that people have really done their work and are presenting in a way that allows people to view the culture in a neutral way."
Performances on the second half of the gym bounced back and forth from poems to songs to dances.
The Latin American and Hispanic Society Organization's Sara Busaleh (12, HSU) choreographed a traditional dance as part of the Hispanic culture performance block.
Manual's LAHSO organization performs a Latin American dance choreographed by Sara Busaleh (12, HSU). pic.twitter.com/98Lquv7hJz
"Our dance has color, rhythm and a lot of spirit and spirituality that comes with it that represents the Hispanic community as a whole," dancer Roxana Castillo (12, VA) said.
With this year's impressive turn out, Finley is hoping that the tradition will stick.
"Next year I feel like we will be in the big gym, little gym and maybe on the sidewalks," Finley said, thanking the students who put in hours of work to make sure the event ran smoothly.
Beyond enjoying themselves throughout the event, getting to eat new foods, students are in agreement about the educational benefits of the event.
"Manual has such a diverse student body so it's important for that to be represented in everything we do," Ansley Minor (12, YPAS) said. "It's especially important to have things like this to recognize that and not take it for granted."
"I hope this [fair] means that we, as a student body, are more educated — we are listeners before we are speakers," Binguman said. "I am so happy that we had this."


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Germaine Williams
Germaine Williams, PhD is senior program officer for Arts and Culture at The Pittsburgh Foundation.
The Foundation envisions the arts as a key component of healthy communities and strives to make cultural vitality and diversity a defining characteristic of regional growth. Prior to working at The Pittsburgh Foundation, Germaine served as project director for The Creativity Project at the STUDIO for Creative Inquiry at Carnegie Mellon University, where he worked developing programs of support for individual artists. Before moving to Pittsburgh, Germaine was the program associate for the Rockefeller Foundation's Media Arts Fellowship program in New York City. A native of Chicago, he holds a Bachelor of Arts in History from Morehouse College in Atlanta, Georgia and in 2015 completed the doctorate degree in Social and Cultural History at Carnegie Mellon University in Pittsburgh, Pennsylvania.
BA, History, Morehouse College
PhD, Social and Cultural History, Carnegie Mellon University
Germaine Williams germaine@andrew.cmu.edu


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Home>Maritime News>Regulation
Cyprus holds 'constructive debate' on Emissions Trading for shipping
TAGS: Environmental Finance & Insurance Government Body (Maritime) Government Body (Other) IMO Europe emissions trading
The Cyprus maritime community yesterday hosted a virtual debate on the thorny issue of shipping's possible inclusion in the European Union's Emissions Trading System (EU ETS), as proposed recently by the European Parliament.
Bob Jaques, David Glass | Dec 08, 2020
Ahead of the European Commission's open public consultation on the matter, various public authorities in Cyprus including the Shipping Deputy Ministry banded together to organise the event in order to explore implications of such a move.
The discussion between regulators, shipowners and NGOs was entitled "ETS in Shipping: Elixir or Threat to Sustainability? Participants included the CSC (Cyprus Shipping Chamber) president and ECSA (European Community Shipowners' Associations) vice-president Philippos Philis (pictured), speaking in his personal corporate capacity as chairman and ceo of Lemissoler Navigation Co, and the session was moderated by Vassilios Demetriades, Cyprus Shipping Deputy Minister.
Related: EU extension of ETS to shipping will fund post-Covid recovery, warns ICS
Philis highlighted the risk of undermining IMO negotiations to implement the initial IMO strategy, so setting back global efforts made so far to adopt measures for absolute emissions reduction from ships
Demetriades explained: "For Cyprus, it is vital that stakeholders from across the maritime industry engage collaboratively with regulators and NGOs alike. This is why we want to facilitate dialogue that provides a collective response to the European Commission's public consultation regarding its proposed ETS, rather than simply submitting our own views.
Related: IMO sets short-term decarbonisation measures for global shipping
"We must seize this opportunity to ensure that all affected voices are heard, working collectively towards the best possible outcome. It is essential that maritime transport makes a meaningful contribution to climate change while at the same time safeguarding its competitiveness. We hope that the seminar will help to provide the Commission with greater clarity on the best way forward."
CSC provided a summary of some concluding remarks to this "very constructive discussion" as follows:
• It is uncertain that an EU ETS will be effective in further reducing GHG [Greenhouse Gas] emissions from ships beyond what the International Maritime Organization (IMO) is regulating. The EU system will certainly lead to carbon leakage. The IMO is the only body that can effectively regulate and achieve emissions reductions from shipping.
• An EU ETS will affect the viability of shipping SMEs (Small and Medium sized Enterprises), which form the backbone of EU shipping, by adding to their administrative and budgetary requirements and forcing cargo back to more polluting transport means ashore.
• Any system introduced by the EU must be IMO compatible and scalable in the future, but even better the EU should cooperate with the IMO to introduce a global system.
Taking the above into consideration, the CSC adds its own voice to the debate by highlighting "the risk of undermining IMO negotiations to implement the Initial IMO [GHG] Strategy, so setting back global efforts made so far to adopt measures for absolute emissions reduction from ships."


Throw on your favorite Gulf racing jacket, grab a can of Beck's, and feast your eyes on some of the best Stuttgart has to offer.
Whether you are a Porsche lover or not, there was plenty of eye-candy at this year's RENNSport Reunion VI at WeatherTech Raceway Laguna Seca.
Classic race cars, hot memorabilia and some great on-track action are all here in our featured RENNSport Reunion gallery.
So, throw on your favorite Gulf racing jacket, grab a can of Beck's, and feast your eyes on some of the best Stuttgart has to offer.
The elegant teardrop shape of the 908 LH racer is even more impressive in person. Measuring almost 5,000 mm in length, the 908 was the latest and greatest in aerodynamic tech in 1969-70, even giving the up-and-coming 917 newcomer a run for its money at Le Mans.
Speaking of the 917: If there's a more recognizable livery than the classic powder blue and orange Gulf treatment, I've yet to see it. It looked great on the track, it looks great in person and it looked great on the silver-screen, where it was plastered all over a 917 and wrapped around dreamy, blue-eyed Steve McQueen as Michael Delaney in the 1970 film Le Mans.
The 917K may look the business, but it wasn't the ultimate 917. Those honours go to the bonkers, 1,600 hp 917/30 Can-Am car. In Sunoco blue, of course, and driven by Mark Donahue. His son, Dave, was on-hand at the event both to drive the car and sign autographs.
It may look like a standard 917K (if you can ever call a fire-breathing, flat 12-powered prototype racer "standard"), but this particular version had an ace up its sleeve: a magnesium tubeframe. In order to maintain maximum secrecy, not even drivers Gijs Van Lennep and Helmut Marko knew.
While the first production Porsche to roll off the line (a 1948 356) was present at the event, it was the Type 64 that really started it all. Built by Ferdinand "Ferry" Porsche in 1939, the Type 64 was unique in many ways, namely the way the passenger sat behind the driver, down the centre of the car. It may have only made 40 hp, but the seeds were sown for one of the most successful sports car makers ever.
The 924 may have been a bit of a black sheep when it arrived with it being front-engined and all. However, with its massive wheelarch flares, bumpers and turbocharger, it began to fit the Porsche mantra just fine.
Of course, if you feel the cramped cockpits of the various Porsche racers are too much to bear, maybe a Porsche tractor is better for you. It doesn't get much more open than that. Bonus points if yours is painted like the classic 917/20 "Pink Pig" racer.
What's more fun than your typical go-kart? How about your typical go-kart, painted in Gulf colours?
If having the car isn't bespoke enough, not special enough for you, then a German company will happily make matching luggage using the same interior materials and patterns found in the Porsche factory.
Did you know that Porsche made dune buggies? Neither did I, until I came across this cheery number at the Choppard Heritage Display. Powered by the same flat-6 turbo found in the 911 Turbo, it was built to compete in the 1981 Pikes Peak Hillclimb. Driven by Bruce Canepa (the original US importer of the 959, as it happens), it placed second overall.
Speaking of the 959: it's rare enough to see one of these in person, let alone a half dozen. They were the only production model to receive a parking zone all to themselves in the paddock, clearly demarcated by a "959 parking ONLY" sign. Seems the Germans do have a sense of humour, after all.
The "vanilla" 959 too tame for you? Don't worry. A rally-fied, Paris-Dakar version greets you as soon as you enter the paddock. Just to show you how serious they were about showcasing as many Porsche racers as possible, they brought along a 911 rally car (in matching Rothman's livery) as well.
It may look like a garden-variety 993, but while this "Project Gold" version may look old-gen, it was actually built this year, using genuine Porsche parts from the Porsche Classic archives and has its own VIN. The colour, meanwhile, was chosen to recall the 2018 911 Turbo S Exclusive Series.
Even with all the crazy old prototypes and turbocharged racers that graced the track, the current big daddy of Porsche Racing—now that the 919 prototype program has been scrapped—made a statement of its own in the way it shrieked 'round the track. Apparently even on modern grids, you can hear it above all else.
Just because your car's German, doesn't mean you can't add a little Cali lowrider flare, as this owner has done with their 356 coupe.
Considered one of the most famous turns in motorsport (popular enough to have earned its own Hollywood sign-style sign at the track), the action at the turn 8-8A Corkscrew is never dull. Especially when there's a brace of classic Porsche racers on it.
Chances are, if you can think of a famous racing car paintjob, or "livery", it was here. From days gone by (Gulf, Rothman's, Martini, Jagermeister) to more current 'dos (Manthey, DHL, Flying Lizard) they're all here, and they're spectacular.
If you drove a Porsche to the event, then there was a parking space for you. Just make sure you go to the right area, as they're all divided into specific models.
Want a Gulf-branded t-shirt? How about the shoes to match? Or better yet, a custom jacket? It's all here for the taking.
Since this is RENNSport Reunion, simply having one of the most wild-looking Porsches ever simply wouldn't do. So, they decided to bring along two generations of it. Wow.
Now here's one ride we'd love to see on Comedians in Cars Getting Coffee: The Porsche 908/3 from Jerry Seinfeld's personal collection. It's low, it's wide, it's painted properly, it's got 8 headers sticking out the back and it's…got room for just one person. Darn it. That may not work.


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package org.elasticsearch.discovery.ec2;

import com.amazonaws.AmazonClientException;
import com.amazonaws.services.ec2.AmazonEC2;
import com.amazonaws.services.ec2.model.*;
import org.elasticsearch.Version;
import org.elasticsearch.cloud.aws.AwsEc2Service;
import org.elasticsearch.cloud.aws.AwsEc2Service.DISCOVERY_EC2;
import org.elasticsearch.cluster.node.DiscoveryNode;
import org.elasticsearch.common.Strings;
import org.elasticsearch.common.component.AbstractComponent;
import org.elasticsearch.common.inject.Inject;
import org.elasticsearch.common.settings.Settings;
import org.elasticsearch.common.transport.TransportAddress;
import org.elasticsearch.discovery.zen.ping.unicast.UnicastHostsProvider;
import org.elasticsearch.transport.TransportService;

import java.util.*;

/**
 *
 */
public class AwsEc2UnicastHostsProvider extends AbstractComponent implements UnicastHostsProvider {

    private static enum HostType {
        PRIVATE_IP,
        PUBLIC_IP,
        PRIVATE_DNS,
        PUBLIC_DNS
    }

    private final TransportService transportService;

    private final AmazonEC2 client;

    private final Version version;

    private final boolean bindAnyGroup;

    private final Set<String> groups;

    private final Map<String, String> tags;

    private final Set<String> availabilityZones;

    private final HostType hostType;

    @Inject
    public AwsEc2UnicastHostsProvider(Settings settings, TransportService transportService, AwsEc2Service awsEc2Service, Version version) {
        super(settings);
        this.transportService = transportService;
        this.client = awsEc2Service.client();
        this.version = version;

        this.hostType = HostType.valueOf(settings.get(DISCOVERY_EC2.HOST_TYPE, "private_ip")
                .toUpperCase(Locale.ROOT));

        this.bindAnyGroup = settings.getAsBoolean(DISCOVERY_EC2.ANY_GROUP, true);
        this.groups = new HashSet<>();
        groups.addAll(Arrays.asList(settings.getAsArray(DISCOVERY_EC2.GROUPS)));

        this.tags = settings.getByPrefix(DISCOVERY_EC2.TAG_PREFIX).getAsMap();

        Set<String> availabilityZones = new HashSet<>();
        availabilityZones.addAll(Arrays.asList(settings.getAsArray(DISCOVERY_EC2.AVAILABILITY_ZONES)));
        if (settings.get(DISCOVERY_EC2.AVAILABILITY_ZONES) != null) {
            availabilityZones.addAll(Strings.commaDelimitedListToSet(settings.get(DISCOVERY_EC2.AVAILABILITY_ZONES)));
        }
        this.availabilityZones = availabilityZones;

        if (logger.isDebugEnabled()) {
            logger.debug("using host_type [{}], tags [{}], groups [{}] with any_group [{}], availability_zones [{}]", hostType, tags, groups, bindAnyGroup, availabilityZones);
        }
    }

    @Override
    public List<DiscoveryNode> buildDynamicNodes() {
        List<DiscoveryNode> discoNodes = new ArrayList<>();

        DescribeInstancesResult descInstances;
        try {
            // Query EC2 API based on AZ, instance state, and tag.

            // NOTE: we don't filter by security group during the describe instances request for two reasons:
            // 1. differences in VPCs require different parameters during query (ID vs Name)
            // 2. We want to use two different strategies: (all security groups vs. any security groups)
            descInstances = client.describeInstances(buildDescribeInstancesRequest());
        } catch (AmazonClientException e) {
            logger.info("Exception while retrieving instance list from AWS API: {}", e.getMessage());
            logger.debug("Full exception:", e);
            return discoNodes;
        }

        logger.trace("building dynamic unicast discovery nodes...");
        for (Reservation reservation : descInstances.getReservations()) {
            for (Instance instance : reservation.getInstances()) {
                // lets see if we can filter based on groups
                if (!groups.isEmpty()) {
                    List<GroupIdentifier> instanceSecurityGroups = instance.getSecurityGroups();
                    ArrayList<String> securityGroupNames = new ArrayList<String>();
                    ArrayList<String> securityGroupIds = new ArrayList<String>();
                    for (GroupIdentifier sg : instanceSecurityGroups) {
                        securityGroupNames.add(sg.getGroupName());
                        securityGroupIds.add(sg.getGroupId());
                    }
                    if (bindAnyGroup) {
                        // We check if we can find at least one group name or one group id in groups.
                        if (Collections.disjoint(securityGroupNames, groups)
                                && Collections.disjoint(securityGroupIds, groups)) {
                            logger.trace("filtering out instance {} based on groups {}, not part of {}", instance.getInstanceId(), instanceSecurityGroups, groups);
                            // continue to the next instance
                            continue;
                        }
                    } else {
                        // We need tp match all group names or group ids, otherwise we ignore this instance
                        if (!(securityGroupNames.containsAll(groups) || securityGroupIds.containsAll(groups))) {
                            logger.trace("filtering out instance {} based on groups {}, does not include all of {}", instance.getInstanceId(), instanceSecurityGroups, groups);
                            // continue to the next instance
                            continue;
                        }
                    }
                }

                String address = null;
                switch (hostType) {
                    case PRIVATE_DNS:
                        address = instance.getPrivateDnsName();
                        break;
                    case PRIVATE_IP:
                        address = instance.getPrivateIpAddress();
                        break;
                    case PUBLIC_DNS:
                        address = instance.getPublicDnsName();
                        break;
                    case PUBLIC_IP:
                        address = instance.getPublicIpAddress();
                        break;
                }
                if (address != null) {
                    try {
                        // we only limit to 1 port per address, makes no sense to ping 100 ports
                        TransportAddress[] addresses = transportService.addressesFromString(address, 1);
                        for (int i = 0; i < addresses.length; i++) {
                            logger.trace("adding {}, address {}, transport_address {}", instance.getInstanceId(), address, addresses[i]);
                            discoNodes.add(new DiscoveryNode("#cloud-" + instance.getInstanceId() + "-" + i, addresses[i], version.minimumCompatibilityVersion()));
                        }
                    } catch (Exception e) {
                        logger.warn("failed ot add {}, address {}", e, instance.getInstanceId(), address);
                    }
                } else {
                    logger.trace("not adding {}, address is null, host_type {}", instance.getInstanceId(), hostType);
                }
            }
        }

        logger.debug("using dynamic discovery nodes {}", discoNodes);

        return discoNodes;
    }

    private DescribeInstancesRequest buildDescribeInstancesRequest() {
        DescribeInstancesRequest describeInstancesRequest = new DescribeInstancesRequest()
            .withFilters(
                new Filter("instance-state-name").withValues("running", "pending")
            );

        for (Map.Entry<String, String> tagFilter : tags.entrySet()) {
            // for a given tag key, OR relationship for multiple different values
            describeInstancesRequest.withFilters(
                new Filter("tag:" + tagFilter.getKey()).withValues(tagFilter.getValue())
            );
        }

        if (!availabilityZones.isEmpty()) {
            // OR relationship amongst multiple values of the availability-zone filter
            describeInstancesRequest.withFilters(
                new Filter("availability-zone").withValues(availabilityZones)
            );
        }

        return describeInstancesRequest;
    }
}


Watch is a vibrant and vital part of the Alderney Wildlife Trust (AWT), with children from infants to 15 years old taking part. Thanks to local sponsorship Watch membership is subsidised to keep it to JUST £10 per year or free to children resident in Alderney.
Please note that parents and guardians must directly subscribe children and only the name of the child should be provided in the webform below and all other details must pertain to the adult. The AWT's Privacy and Data Protection Policies detail your rights as members and the restrictions we place upon use of your data to fulfil the AWT's contractual obligations.
On completion of this webform an invitational membership pack and invoice will be dispatched to you. If you are prepared to make an immediate payment prior to recieving the invoice please indicate your payment method for our records, thank you.
Wildlfie Watch is the national children's magazine of The Wildlife Trusts.
Alderney Wildlife is our very own publication which has its own WATCH section.


Circus restaurant combines high class food with high flying entertainment. Situated in London's buzzing Covent Garden, Circus is a beautiful collision between cabaret restaurant and cocktail bar; a place where you can dine on exquisite Asian cuisine, whilst being entertained from above.
The restaurant was a little difficult to find at first, as there is no obvious sign outside, and is almost hidden amongst the bustling bars of Endell Street. Once we entered the venue however, we were immediately transported into a decadent world of glitz and glamour. The interior décor is stunning. A striking quartz stage lies bathed in spotlights at the front of the restaurant, whilst candlelit tables are spaced equally around – all with a great view.
We were shown to our seats by our hostess, greeted by our waitress Patricia and were provided with an Al Carte menu. I have to point out that the staff at Circus on the evening we attended were incredible. This is one of; if not the best restaurant I have dined in for customer service so far. The menu was clearly explained to us and all our questions regarding the dishes and ingredients were answered – the staff here are very knowledgeable. Additionally, throughout our meal, they made sure our drinks were always topped up, any crumbs were removed from our table, and the time between ordering and receiving our dishes was very short. I think having this type of customer service really makes a difference when dining out and definitely sets Circus apart from other restaurants I have visited.
I am not actually a huge lover of Pan Asian food so was a little worried I wouldn't enjoy much of the menu. I found a few dishes that I thought I would be okay with and settled on the 'Tuna Sashimi' to start which included Kizami wasabi (I forgot how hot that is!), truffle, shallots, and garlic & tomato salsa. For my main, I opted for 'Chicken and Butternut Red Curry' with aubergine, baby corn, asparagus, cherry tomato and jasmine rice, and for dessert we decided to share the Ice Cream Cone Mess; a huge ice cream cone filled with honeycomb, brownies, vanilla & ginger ice cream and raspberry marshmallows.
My guest Rich is a lot more familiar with Asian cuisine and opted for something a little more daring. He decided on 'Aromatic Crispy Duck Wonton Dumplings' with Yuzu plum sauce to start and the 'Teriyaki Duck Breast' for his main, accompanied by wasabi mash, sweet baby carrots, tempura chive, and a side order of roasted aubergine.
To put it bluntly, the food was insanely good. The presentation was stunning in all courses and luckily, it tasted as good as it looked! Being a complete novice to Asian cuisine, the only time I have ever seen tuna is in a tin, so when it came out raw I was really concerned. It was however, the best sushi I have ever had!
The entertainment was impressive, fun, and weirdly addictive to watch. From contortionists, to hula hoopers, fire breathers, to dancers, Circus has it all. I wouldn't describe the entertainment as a show, but rather bursts of 5 minute performances every half an hour or so, with each segment having its own unique theme. Before each performance, the lights would dim, strobes lit up the stage, and metal shutters covered the kitchen windows blocking off all other lights and distractions so your eyes were completely focused on the performers. Acts would then appear in impressive costumes, some dancing, some breathing fire, and some twirling in suspended hoops.
I liked this "short burst" approach as it meant you could focus on your meal and conversation, and then be transported to the 'circus' for a few minutes, before returning back to reality. It is entertainment that doesn't take away from the night, but adds to it, making it a quirky spin on dining.
I would definitely recommend this restaurant to all those who love Pan Asian cuisine and enjoy some cabaret style entertainment. Circus is open Tuesday to Saturday and includes entertainment on all evenings.
what an awesome idea for a restaurant! thanks for sharing.
This looks like such a fun place to enjoy a meal, plus the food looks amazing! It looks like you had a great time.
Oh my goodness, the pictures are divine, makes you want to hop on a plane and go there. I love the vibe combined with the cabaret vibe. Food looks delicious too.
Circus restaurant seems like an interesting place especially having that name. With the availability of Pan Asian food, I will surely love going there!
That looks like a very cool place, i wouldn't mind trying it out.
I've heard of a place like this! This looks amazing!! What a cool concept!
That seems like a more entertaining place to eat out better than sitting at home, eating dinner and watching tv haha!
Love the photos! This looks like a pretty nice place, too!
wow….it's great they come up with this concept……spectacular dining experience…..
That's is quite an amazing theme – live circus acts coupled with good food and great service .Definitely a place to check out for a good time .
Their reputation obviously speaks for itself, especially since they didn't even require a sign outdoors to be found. What an ambiance and the food, well the food is picture perfect. What a great concept .
There is always a thrill to finding new places of entertainment especially when you're with your significant other. I love finding new restaurants and clubs!
Wish I was in the area – looks like fun!
WOW looks like an amazing experience! Dinner and a show is perfect for a date night.
Very nice discovery Ashley. Thank you. Will go definitely have a diner there, next time I go to london.
Wow! Great review I think I would love this place because I am a fan of Pan Asian food. I also love to watch hula hoopers and fire breathers.
With this kind of entertaining and dining, I might spend more than two hours just for my food, lol.
I remember visiting the circus when I was small. What a fantastic experience this must have been to see that while fine dining.
Definitely a cool and happening place to check out. I won't mind giving it a try.


text:
16-year-old kills 20-year-old at a party in St. Cloud, Minn.
20-year-old Davee Duvose lost his life early Friday morning after being stabbed by a 16-year-old at a St. Cloud house party, and he was just trying to protect his friend Chelsea Siegle.
"I was nonstop crying," Siegle said. "I didn't sleep for three days after that. He took care of everybody else before himself."
The St. Cloud student was killed after he stepped in to protect Siegle from a violent stranger. Siegle, her girlfriends, and Duvose were at house party in St. Cloud when she was approached.
"One of the dudes came up to me and was asking me what's your name what's your number, you're cute," Siegle said. "And I said 'no I'm good. Can you just leave me alone?' And he was like, 'you're a bitch.' I was like 'excuse me?'"
16-year-old Muhiyadim Mohamed Hassan randomly jumped into the brawl with a kitchen knife after Duvose began protecting Siegle. She said Hassan just "came out of the blue and stabbed Davee."
Everyone who knew Duvose seems to describe him the exact same way – as the "brother" and a peacemaker.
"He has a big brother instinct even though he's much younger than me but he's always been like that with everybody," Karen Garth.
Duvose's mother Sylvia is comforted to see how much her son was loved. Her only hope now is that his killer is brought to justice.
"I hope everybody learns from what happens," Sylvia said. "I feel it's something positive you can get from everything."
According to the criminal complaint, after initially lying, Hassan ultimately came clean to police.
Hassan faces a second-degree murder charge and could very well be tried as an adult. Meanwhile, Duvose's funeral takes place July 17. The family is seeking support laying Duvose to rest -- you can find his GoFundMe page and funeral details here.
Minneapolis Mayor, Council President differ on 38th and Chicago reopening process
5 Minneapolis Police officers fired weapons in shooting that injured man


A bit of history about my favourite cook – my mum.
Hello World! This is Mimsey calling all you foodies out there! I am writing this food blog with my daughter Roma ( aka Bunny) as a fun thing to do together and an interesting way to try food we wouldn't normally make. And learning about unheard of countries at the same time!
I have always loved cooking and was lucky to have have a mum who was a very good cook herself to teach me. My mum (Roma senior) grew up in New Zealand during The Depression and World War Two, and these left indelible marks on her whole generation. Nothing was ever thrown out or wasted – thriftiness, self-sufficiency and making-do were the bench marks of her time. People's expectations and needs were modest. Everyone grew as much of their own food as possible and the dream was to have that 1/4 acre section on which to do it.
Our home on the outskirts of town, had once been a part of a large commercial orchard and market garden, and so we inherited many established fruit trees, about thirty gooseberry bushes and rows of fine raspberry and boysenberry canes.
For those of you didn't grow up in New Zealand, Boysenberries are a luscious cross between a Loganberry, (itself one of several crosses of raspberries with blackberries) a raspberry and a blackberry. A huge, juicy, soft dark purple berry with a delicious sweet/tart taste, Kiwi's adore them, and they make the most popular (and fantastic!) ice-cream – Boysenberry Ripple!
First grown in 1937, NZ is now the world's largest exporter and producer. If you can get hold of some, do try them – wonderful with ice-cream or cream or on top of a pavlova a la New Zealand. They are quite popular in the States too, I gather since they originated in California.
Anyway as I said, pretty much everyones' parents spent a lot of time growing vast amounts of produce in these huge back yards we all had. Mum looked after all the flower gardens and handled all the fruit trees and Dad ostensibly grew the vegetables, But really, he wasn't such a good gardener as he fancied himself to be and Mum ended up doing a fair bit of that too. With all this wonderful produce came the need to preserve it all, and summer days were heralded by the heady sweet fruitiness of jam boiling.
My mother like Mother Hubbard, had a cupboard full from floor to ceiling with the delectable fruits of her hot, sticky labours. Jars of jam; apricot, peach, plum, and gooseberry , raspberry, strawberry, blackcurrant and boysenberry glowed like jewels of gold, ruby red, pale green and deep orange. Larger jars held carefully packed whole fruits suspended in syrup and rows of bottles were rich red tomato sauce or deeply dark plum sauce. Shelves of pickles, chutneys and relishes lined up neatly, promises of tasty savoury treats in the cold winter months to come.
In those days nothing was store bought that could be made at home, store bought was expensive and obviously inferior. Apart from a few things like chocolate, ice-cream, soft-drink and bread, that were too hard to make at home, mum made everything else. Of course that meant we longed for bought biscuits and cakes , and thoroughly enjoyed every treat. My sister and I always tried to see who could make their row of a chocolate bar last the longest, sadly she always won!
Growing up in NZ in the 60's, food was still very traditional and very English. Fast food didn't exist and take-away options consisted of hamburger bars or fish'n' chip shops. My mum was what would now be called a good plain cook, in the style of the CWA (Country Women's Association. ) Every main meal, lunch or dinner (or tea as it was referred to then), consisted of meat, potatoes and vegetables with rice and a so – called curry as an occasional change. Sunday was a roast, usually roast mutton until quite a bit later when chickens became more affordable. Monday was always the leftover roast made into something else like Shepherds pie, rissoles or put into sandwiches.
Beef and pork were both expensive, we didn't have a lot of money and Mum made the most of all the cheap cuts. I had never eaten a steak until I was fourteen and my sister took us out to a steakhouse to celebrate her 2oth birthday. I ordered a Hawaiian steak which had Pineapple and Cheese on it, and I thought it was the height of exotic sophistication! As for pork, apart from sausages, the only pork we ate was pork ribs which were very cheap. Mum would crisply roast them plain and how we loved to gnaw on those salty delicious bones!
There was a bit of skirmishing about white bread, mum wanted us to eat the more healthy brown bread, but us kids wanted the soft white stuff. To trick us, mum would make up our sandwich for lunch with a slice of nice white bread on top – but when we lifted up the sandwich to eat it – it was brown underneath!
But mostly our food was incredibly healthy, being made from scratch, with our own homegrown fruit and veggies and plenty of it. No worries about food allergies or intolerances. no-one had even heard of them, and no worries about too many cakes, biscuits or lollies either. Junk food wasn't heard of, such things as chocolate, potato crisps and soft drinks were real treats, only available on Birthdays, Christmas and special occasions.
We ate a lot of it too. Usually in winter breakfast would consist of three courses – porridge to start, made from oatmeal soaked overnight, followed by bacon and eggs with fried tomatoes, fried bread, mushrooms and potatoes or maybe sausages, and rounded off with toast with jam or marmalade. We ate in the breakfast room, warmed by the fire my dad would have already lit when he got up in the freezing cold darkness. First to be lit was the little incinerator in the kitchen, to help warm it up ready for mum.
Dad was very old-fashioned and lived by the creed "Early to bed and early to rise, makes a man……(healthy, wealthy & wise) " didn't work in his case but he loved to get up before the dawn and go for a run along the river or up the hills behind our place.
The evening meal in winter always had 3 courses too – soup to start with, a hearty main and of course pudding as we called dessert. These would be seriously solid fare in winter, steamed puddings with custard, or a sticky tooth achingly sweet roly-poly with golden syrup sauce, fruit pies or crumbles. In summer, dinner was just two courses, no matter what, there was always a pudding, even it was some of those delicious preserved peaches or nectarines with custard or later ice-cream.
Hard to believe, but we didn't have a refrigerator at first when I was young, making do with a safe. A safe was a special cupboard which had a mesh back where cold air from under the house circulated and kept things inside cool.This was pretty unusual even back then, and mostly the safe was sufficient. Except for ice-cream which came in blocks wrapped in cardboard and rushed home from the shops, wrapped in layers of newspaper and put in a sink of cold water. It was always half melted and very soft and mushy. I was so thrilled when we finally got our first refrigerator, handed down when my Grandmother passed away, AT LAST we could have proper frozen ice-cream AT HOME!! How exciting!
Back then, milk still came in glass bottles, and was delivered every day at the crack of dawn. School children still had free 1/2 pint bottles (cream bottles) of milk provided every day. And other cuisines were represented by Chinese restaurants which served sliced white bread with every meal and also had to serve steaks and grilled lamb chop meals for the many who couldn't come at all that foreign stuff. The first pizza parlour opened in Christchurch when I was 17 and it was a huge hit – how exciting it was! And when the first International fast food outlet came ( it was a Kentucky Fried Chicken) people drove from all over town to try it out. Wow, fried chicken, we'd never heard of it.
So there you go, some of this little red hen's food history. I hope it rings a bell with some of you out there. Stick around as we get onto posting about our Round the World cooking experiment, ratings, photos and recipes. In the mean time Happy Eating everyone!
Latvian Frikadelle Soup for you!