text:
On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study
Raz Ben-Asher*, Guðmundur Stefánsson, Aðalheiður Ólafsdóttir, Hagai Mayer, Ran Nahir, Youri Gendel, Ori Lahav
An onboard zero-discharge water treatment process, aimed at the well-boat industry, is described and demonstrated as an alternative to current techniques. Two live-fish holding trials were carried out with Arctic char for 8 days (84 kg/m3) and 6 days (154 kg/m3). The trials were conducted in a zero-discharge pilot system with a unique water treatment unit relying on electrochemical water-treatment for oxidizing ammonia into N2(g), disinfecting the water, removing fine particles/organic matter and chlorine-species via activated-carbon filtration. No professional skills are required to operate the system. The TAN excretion rate of adult Arctic char under starvation at 5°C amounted to ~22 mgN/(kg·d). Sensory evaluation showed that Arctic char could be successfully held in a system based on the suggested technology without adverse effects relating to mortality and product quality. The costs of operating the system were assessed at 0.30 USD per one ton of standing stock per 24-h journey.
Journal of Applied Aquaculture
Well-boat
ammonia removal
arctic char
closed transport
live seafood transportation
Dive into the research topics of 'On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study'. Together they form a unique fingerprint.
Salvelinus alpinus Agriculture & Biology 100%
boats Agriculture & Biology 90%
water treatment Agriculture & Biology 80%
case studies Agriculture & Biology 63%
trial Earth & Environmental Sciences 40%
starvation Earth & Environmental Sciences 30%
operating costs Agriculture & Biology 29%
activated carbon Agriculture & Biology 28%
Ben-Asher, R., Stefánsson, G., Ólafsdóttir, A., Mayer, H., Nahir, R., Gendel, Y., & Lahav, O. (2022). On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study. Journal of Applied Aquaculture, 34(4), 953-968. https://doi.org/10.1080/10454438.2021.1912682
Ben-Asher, Raz ; Stefánsson, Guðmundur ; Ólafsdóttir, Aðalheiður et al. / On-board zero-discharge water treatment unit for well-boats : Arctic char as a case study. In: Journal of Applied Aquaculture. 2022 ; Vol. 34, No. 4. pp. 953-968.
@article{e19e203966294ead876c881b7d3ddc95,
title = "On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study",
abstract = "An onboard zero-discharge water treatment process, aimed at the well-boat industry, is described and demonstrated as an alternative to current techniques. Two live-fish holding trials were carried out with Arctic char for 8 days (84 kg/m3) and 6 days (154 kg/m3). The trials were conducted in a zero-discharge pilot system with a unique water treatment unit relying on electrochemical water-treatment for oxidizing ammonia into N2(g), disinfecting the water, removing fine particles/organic matter and chlorine-species via activated-carbon filtration. No professional skills are required to operate the system. The TAN excretion rate of adult Arctic char under starvation at 5°C amounted to ~22 mgN/(kg·d). Sensory evaluation showed that Arctic char could be successfully held in a system based on the suggested technology without adverse effects relating to mortality and product quality. The costs of operating the system were assessed at 0.30 USD per one ton of standing stock per 24-h journey.",
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author = "Raz Ben-Asher and Gu{\dh}mundur Stef{\'a}nsson and A{\dh}alhei{\dh}ur {\'O}lafsd{\'o}ttir and Hagai Mayer and Ran Nahir and Youri Gendel and Ori Lahav",
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journal = "Journal of Applied Aquaculture",
Ben-Asher, R, Stefánsson, G, Ólafsdóttir, A, Mayer, H, Nahir, R, Gendel, Y & Lahav, O 2022, 'On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study', Journal of Applied Aquaculture, vol. 34, no. 4, pp. 953-968. https://doi.org/10.1080/10454438.2021.1912682
On-board zero-discharge water treatment unit for well-boats : Arctic char as a case study. / Ben-Asher, Raz; Stefánsson, Guðmundur; Ólafsdóttir, Aðalheiður et al.
In: Journal of Applied Aquaculture, Vol. 34, No. 4, 2022, p. 953-968.
T1 - On-board zero-discharge water treatment unit for well-boats
T2 - Arctic char as a case study
AU - Ben-Asher, Raz
AU - Stefánsson, Guðmundur
AU - Ólafsdóttir, Aðalheiður
AU - Mayer, Hagai
AU - Nahir, Ran
AU - Gendel, Youri
AU - Lahav, Ori
N1 - Publisher Copyright: © 2021 Taylor & Francis.
N2 - An onboard zero-discharge water treatment process, aimed at the well-boat industry, is described and demonstrated as an alternative to current techniques. Two live-fish holding trials were carried out with Arctic char for 8 days (84 kg/m3) and 6 days (154 kg/m3). The trials were conducted in a zero-discharge pilot system with a unique water treatment unit relying on electrochemical water-treatment for oxidizing ammonia into N2(g), disinfecting the water, removing fine particles/organic matter and chlorine-species via activated-carbon filtration. No professional skills are required to operate the system. The TAN excretion rate of adult Arctic char under starvation at 5°C amounted to ~22 mgN/(kg·d). Sensory evaluation showed that Arctic char could be successfully held in a system based on the suggested technology without adverse effects relating to mortality and product quality. The costs of operating the system were assessed at 0.30 USD per one ton of standing stock per 24-h journey.
AB - An onboard zero-discharge water treatment process, aimed at the well-boat industry, is described and demonstrated as an alternative to current techniques. Two live-fish holding trials were carried out with Arctic char for 8 days (84 kg/m3) and 6 days (154 kg/m3). The trials were conducted in a zero-discharge pilot system with a unique water treatment unit relying on electrochemical water-treatment for oxidizing ammonia into N2(g), disinfecting the water, removing fine particles/organic matter and chlorine-species via activated-carbon filtration. No professional skills are required to operate the system. The TAN excretion rate of adult Arctic char under starvation at 5°C amounted to ~22 mgN/(kg·d). Sensory evaluation showed that Arctic char could be successfully held in a system based on the suggested technology without adverse effects relating to mortality and product quality. The costs of operating the system were assessed at 0.30 USD per one ton of standing stock per 24-h journey.
KW - Well-boat
KW - ammonia removal
KW - arctic char
KW - closed transport
KW - disinfection
KW - live seafood transportation
JO - Journal of Applied Aquaculture
JF - Journal of Applied Aquaculture
Ben-Asher R, Stefánsson G, Ólafsdóttir A, Mayer H, Nahir R, Gendel Y et al. On-board zero-discharge water treatment unit for well-boats: Arctic char as a case study. Journal of Applied Aquaculture. 2022;34(4):953-968. doi: 10.1080/10454438.2021.1912682


As we continue to work our way through Horween's seemingly endless variations of Shell Cordovan, we are excited to finally have our hands on a small batch of the classic Bourbon colour. On the spectrum of Shell Cordovan Bourbon falls somewhere between the lighter Whiskey shade and the darker Cognac. This is the first time this rare colour has been offered on a Viberg product. We chose the most quintessential version of our Service Boot for this release, with a Brogue Toe Cap and the return of Nine Eyelets.


Organizing committee of the international specialized exhibition "The Petersburg fair of vines and vodkas - 2002 " balm "Berestye" (Brest Distillery Company "Belalko", Byelorussia, Brest) awarded on tasting competition of vines and vodkas. June, 25-29. Saint Petersburg.
Organizing committee of the international specialized exhibition "The Petersburg fair of vines and vodkas - 2002 " balm "Berestye" (Brest Distillery Company "Belalko", Byelorussia, Brest) awarded with Grand PRIX for original literary and conceptual art packings of balm, the uniform composite decision and functional use of a ceramic material at competition "Design of alcoholic drinks. Firm style - 2002". June, 25-29. Saint Petersburg.
Organizing committee of the international specialized exhibition "The Petersburg fair of vines and vodkas - 2002 " vodka special "Polar Bear" (Brest Distillery Company "Belalko", Byelorussia, Brest) awarded with a bronze medal on tasting competition of vines and vodkas. June, 25-29. Saint Petersburg.


Identify your goals: Is the desired outcome to increase students' interests in reading, improve the students' writing skills, spotlight a particular issue, or showcase the author on days like National Read Across America Day? Express these goals to your guest. With advanced notification, he or she will be able to tailor the presentation to your expectations (within reason).
Is it your school's vision to have a workshop or presentation with a select group of students and parents, or would you like your author to read and entertain the entire (or portion thereof) student body? Students' age group is a consideration when planning these events. With ample preparation time, your author may be able to do both.
Let the author/illustrator know what accomodations you can provide, where the presentation(s) will be set, and ask him or her if she or he have any special request, like a headset microphone, etc. Figuring out the specifics ahead of time makes the day run smoothly.
Ensure your guest has all the information he or she needs to prepare for the visit well in advance of the visit. Supply the exact address of your school, and the email address of his or her point of contact. Is there a certain place he or she needs to park? What's your expected start and finish times? What's your school mascot, and are there any verbotten subjects? Do you have a preference as to which book he or she reads to your students?
Introduce your students to the author's works and build up positive anticipation each day leading up to the author's visit. Ensure you have the author's books on display in the library so your students can explore on his or her own time. Encourage your students to create posters or cards welcoming the author into your school.
Have a number of books on hand for the author to sign on the day so students can purchase a memory. Order the books well enough in advance so that they arrive in time. The author will have a limited number of books available for purchase at the event.


text:
Philippe Guicherd, né le  à Décines-Charpieu, est un joueur français de rugby à XV évoluant au poste de deuxième ligne. Il se reconvertit ensuite en tant qu'entraîneur.

Biographie
Policier de profession, passé par le commissariat de Carcassonne, Il débuta dans le Top 14 avec le SC Albi en 2002.

Carrière

Joueur
 1994-1996 : CS Bourgoin-Jallieu (juniors)
 1996-1998 : RC Narbonne (espoirs)
 1998-2000 : RC Sérignan
 2001-2002 : FC Villefranche-de-Lauragais
 2002-2008 : SC Albi
 2008-2010 : Section paloise
 2010-2011 : US Carcassonne
  : Entente Conques Villemoustaussou

Entraîneur
Reconverti en tant qu'entraîneur de l'US Carcassonne à partir de 2013, il est démis de ses fonctions en  à cause des résultats et du comportement décevant de son équipe.

Après avoir entrainé le RC Castelnaudary en Fédérale 2 en 2016, le Sporting club mazamétain en Fédérale 1 de 2019 à 2022, Il entraine depuis la saison 2022-2023, les avants du PLM XV (fusion des clubs amateurs des villes de Bram et Montréal d'Aude) en championnat Régional 2.

Palmarès
 Vainqueur des phases finales du championnat de France Pro D2 : 2006

Notes et références

Liens externes

Joueur français de rugby à XV
Deuxième ligne (rugby à XV)
Joueur du CS Bourgoin-Jallieu
Joueur du RC Narbonne
Joueur du SC Albi
Joueur de la Section paloise
Joueur de l'US Carcassonne
Entraîneur français de rugby à XV
Naissance en mai 1974
Naissance à Décines-Charpieu

redpajama_set_name: RedPajamaWikipedia


DIY hair aids is definitely my favorite part of wash day. For me, it helps take the attention off of how laborious it can be and adds a little fun. Not to mention, using all natural ingredients really plays a positive effect on the appearance of my hair.
I've recently migrated into the implementation of using actual herbs to meet my specific hair needs via rinses. Though it requires a bit more work, I've learned that there are so many herbs that serve as multiple functions that can help your hair.
All you need to do is head out and grab your favorite combination and get to work in your kitchen.
If you suffer from dry hair try picking up lavender, elderflower, clover, chamomile, rose, and/or sandalwood. Not only do they offer amazing benefits for adding moisture back into your strands, they also smell great.
For those who battle extremely oily hair, specifically those with fine hair, try incorporating peppermint, lemongrass, rosemary, cedar wood, or sage to help discourage the scalp from producing excess oil.
Lastly, those who are constantly fighting a dry flaky scalp (dandruff) should use peppermint, white willow bark, or birch bark for their rinse.
Once you've selected one to three herbs to incorporate in your rinse you can get started.
First you will want to bring the water to a boil and pour over the dried herbs. After letting the herbs seep for about 10-30 minutes, use the small strainer to catch all of the bits because you don't want those to end up in your hair. Do note, the longer you let the herbs sit the stronger the rinse will be.
Allow the mixture to cool and then pour over your hair as a final rinse after shampooing.
Do you regularly do herbal rinses?
i purchased a detangling herbal tea and I use it as a final rinse on wash day and as a refresher spray mixed with some aloe vera gel or juice and some very thin flax seed gel in my spray bottle. I use this as the "L" in the LOC method. I've been doing this for 6 months and am having excellent results, with better moisture retention, sheen and manageability.


Smoke Pellets for testing the draw and air-tightness of a stove and flue installation. Each pellet produces approx. 5 cubic metres of smoke for 30 seconds to highlight any leaks in your flue system and the power of the draw. Supplied in a tough resealable waterproof container. BS5440 Part 1, compliant.
This is a pack of 50 smoke pellets, ideal for testing and re-testing your flue system after installation.


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"Hope springs eternal two weeks before session"
What a difference two weeks might make.
On a nice night in northeast Tallahassee, Florida's two legislative leaders appeared before a modest-sized crowd at Holy Comforter Episcopal School to give their thoughts on the upcoming 2017 session.
There inside the student center/gym and flanked by two Tallahassee legislators (who are both Democrats) the men responsible for guiding the House and Senate over the next 60 days were cordial and collegial to one another as they answered questions given to them.
It was hard to forget that hours before House Speaker Richard Corcoran walked in the door he had tweeted out a link to a video entitled "Session is Coming" that appeared to mimic a HBO promo for the next Game of Thrones episode.
While he cracked jokes about his escalating feud with Gov. Rick Scott over the fate of Visit Florida and Enterprise Florida, Corcoran and Negron did not contradict each other or dismiss each other's ideas. Corcoran stressed that education - not the demise of economic development programs such as Enterprise Florida - was the "number one priority" for the House this year.
Corcoran, while noting that the "details" may prove challenging, also agreed with Negron that something should be done to reduce the discharges from Lake Okeechobee that led to toxic algae blooms along Florida's coast. This is noteworthy since the agricultural community and sugar growers are exerting considerable pressure to defeat Negron's bill to acquire land south of the lake in order to store water. In the past Corcoran had questioned the plan because of its cost and its reliance on borrowing by issuing bonds for the land purchase.
Corcoran's answer wasn't lost on Negron, who told a small group of reporters after the event that "hope springs eternal two weeks before session."
Well, yes, just like spring training, it often does for many legislators pushing a wide-range of issues ahead of the frantic, deal-making and deal-busting that consumes the Capitol for a period of nine weeks.
Yet talk to insiders, lobbyists, politicians and they can all sense there's something different this year. Many times the flare-ups occur in the heat of session - or a surprise, like then-President Andy Gardiner's bid for Medicaid expansion two years ago, is thrown into the mix at the very start and turns everything sideways.
This year, however, the common joke is "don't make any plans for summer."
And that may be confusing to those who don't follow Tallahassee day-in and day-out. Many people just want to know - did the Legislature give me a pay raise? Did they raise my taxes? Did they change the state's gun laws?
But the answers to those and many other questions are up in the air because of the festering ill-will now building up.
The reason for these are many - and if you talk to legislators and lobbyists confidentially - they will point at the governor, at Corcoran, at senators such as Sen. Jack Latvala, the Senate budget chairman known for "Latvala magic," an interesting euphemism for dressing down people. In a dismissive tone, some Republicans have even complained that Tallahassee is becoming more and more like Washington D.C. with gridlock looming at every turn.
The House and Senate are oceans apart on how to approach a new state budget. It's not just the dollars and cents and how to spend it, but there's also a disagreement over procedure and what is the proper way to build a budget.
There's already been a Washingtonian idea tossed out that in the end legislators might just past a continuation budget ahead of the July 1 deadline that gets them to next session - which comes earlier next year.
It could all be inside-the-bubble speculation, but on Tuesday night, Corcoran made a point to tell those gathered that there were times when someone needed to stand up and do something even if it meant going against the crowd and possibly ending their political career.
"In those moments in the political arena where you know in your heart what the right thing to do is, but you also know that you are in a minority, and you are going to get ridiculed and get attacked,'' Corcoran said.
Corcoran added that he has "failed" in the past to do what he thought was right, but he said leaders must find the "courage" and press onward because it would be rewarding.
Negron for his part said he remains an "optimist" that he and other Republicans can set aside their differences in the weeks ahead. He said there were a lot of "large issues" to sort out and that he thought the instant back-and-forth played out on social media was a disruptive force.
But he also noted that the three most powerful men in Florida - Scott, Corcoran and Negron - are all lawyers.
"We all realize there's a time and place for debate, there's a time and place for trying to make your point in a colorful persuasive way, and then there's a time to get the job done, a time to do what the people sent us here to do,'' Negron said.
The clock will soon be ticking.


text:
https://www.registercitizen.com/news/article/A-visit-to-Cuba-reveals-a-crumbling-city-13998993.php
A visit to Cuba reveals a crumbling city, despairing residents
By Audrey Blondin
Published 12:00 am EDT, Sunday, June 16, 2019
Litchfield residents Matthew and Audrey Blondin visited Havana, Cuba, during a 44th wedding anniversary trip earlier this month.
Recently we returned from our 44th wedding anniversary cruise with a stop in Havana, Cuba. As it turns out, we were one of the last cruise ships to visit Cuba before the newly imposed cruise ship embargo.
Growing up during the Cold War and participating in nuclear war drills in grammar school by hiding under our desks, my ideas of Cuba were probably different and dated from most of our younger cruise mates. We also half-expected Ricky and Lucy Ricardo to be there greeting us upon arrival, especially during our evening visit to the Tropicana night club.
Instead, what we observed during our day-long visit there was one of the saddest places we have ever been to — in many ways even worse than our many trips over the years doing our mission work in Nicaragua or the parts of rural China that we have seen during our two visits there.
The people of Cuba are literally starving, and their beautiful old buildings that look much like Paris are crumbling into the sea. There are basically no hotels, no restaurants, no shops or stores — certainly nothing like one has come to expect at a now popular port-of-call.
For a major capital city of 2.1 million people, Havana has few cars on the streets, absolutely no traffic jams, and a train system that dates back to the Soviet Union days. Gasoline averages $4 per gallon and the Internet is spotty and sporadic at best. The current GDP per capita is around $6,758 or less than $20 per day. Here in the United States the current GDP per capita is $53,500.00, or almost $147 per day.
There is absolutely no opportunities for entrepreneurship, personal growth and development of any kind in Cuba. Visitor visas to the United States are routinely denied, and there is a general feeling of despair and hopelessness throughout the country. Despite the poverty and personal struggles in Nicaragua, the people we have met there over the years were relatively content and happy.
Cuba is the opposite. Just a short 93 miles across the Florida straits at its narrowest width lies a land of peace and prosperity, opportunity and growth — something most Cubans can only dream about. There is a feeling of hopelessness and despair there, unlike any other place I have ever seen during our extensive travels over the years. In addition, it was very striking that there were virtually no tourists of any other nationalities visible on the streets of Havana. The only people there were those who live there, no one else, unlike any other major city throughout the world, where you see a great mix of many different people and cultures.
While in Cuba, we visited the home of Ernest Hemingway, who split his time between Havana and Key West, Florida. His home in Key West is beautifully maintained and restored, as well as the surrounding grounds and landscaping.
In Cuba, like most of its infrastructure, the house is crumbling and the grounds and the landscaping are in need of a major clean-up and overhaul. The many cats that roam the grounds in Key West are non-existent in Cuba. Throughout the country, we saw virtually no dogs or cats of any kind. There are also many restored 1950's Chevy automobiles that are now mostly used to drive tourists around, and many old, small Russian and Chinese vehicles.
We also had a stop at the Revolutionary Square, which was basically just a big paved parking lot and had a luncheon of fish and rice and beans. We were also taken to a store to buy Cuban cigars and rum at very expensive prices. One Cuban cigar ranged in price between $8-$10 on average, and a small bottle of rum was almost $15.
We were told that no American money was accepted — that proved to be completely untrue. Everywhere we went the Cuban people couldn't wait to get American dollars. We also went to a small shopping area with limited goods for sale, including some carved wooden items, artwork and hand made jewelry. I also misplaced my cell phone while taking pictures, and thankfully discovered it was missing before getting back on the bus. A shop owner had taken it where I had left it and only when I realized it was missing and went back looking for it was it brought out from a back room.
In the evening we went to a performance at the Tropicana night club, where Ricky Ricardo had performed back in the 1950s. Our guide told us that before Cuba fell in 1959, there used to be daily plane flights back and forth from Miami to Havana. bringing tourists to the nightly shows at the Tropicana. The night club is outside, and it was at least 95 degrees with 100% humidity during the 2 hour show.
There was a limited amount of food and drinks available, mostly rum and peanuts and a small bread and cheese plate, which cost $15.
Opening the port of Havana to cruise ships and the American dollar gave a glimpse of a better world to the Cuban people with some hope for a better life in the future. It also allowed cruise passengers from the United States to bring personal and home goods and supplies to friends and relatives in Cuba.
In reality, these cruises improved relations between the people of two long-standing enemy nations. Opening the lines of communication has proven to very effective, as evidenced by the fact that 142,721 American tourists in the first four months of this year took a cruise to Cuba and an estimated 800,000 cruise passenger bookings are now affected by an embargo.
When we got off the ship, the cruise staff was upset not knowing where they would be headed next. Nobody was saying anything. The cruise heading back out that afternoon was cancelled and another port was to be substituted. So no more ships were to be allowed into Havana.
Even though it was very sad, we were grateful that we had been able to visit a place that not many Americans routinely visit. It is our hope that the cruise embargo will be lifted soon so that the Cuban people can once again have some glimpse of a better life. It would end the continued infliction of unnecessary pain and suffering on a people who, through no fault of their own, are forced to face a life unimaginable to us as free American citizens, and whose lives will now only continue to get worse as time goes on.
Audrey Blondin is an attorney with a practice in Torrington. Dr. Matthew Blondin is an optometrist and owner of Blondin-Shea Eye Care in Torrington. The couple are longtime residents of Litchfield.

redpajama_set_name: RedPajamaCommonCrawl


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I got back into the saddle again today. It felt so good to spin without Piper. I missed her and all, but it works out better to have one person on the bike instead of two. I could keep up in class, which was nice, but my body sure feels loosey-goosey. This was done at 6:30am after only getting four hours of sleep last night. All I needed to do was walk around with my arms extended for the rest of the day to match my zombie brain.


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Leading off this week, from Shane Courtrille, and this is a mesmerizing series of photographs, both brilliant and frequently heartbreaking: 50 Years Ago: The World in 1962.
From Eric Harzman, a series of links about collodion or "wet plate" photography. It's one of the oldest photographic processes in existence, and these links are mesmerizing. First, a description from Wikipedia: Collodion process. Next, a video about Ian Ruhter, a current photographer who still uses this process: Silver & Light. Finally, the photographs themselves, and they're stunning: photographs.
From Dan Willhite, a tribute to mathematician Amamlie Noether: The Mighty Mathematician You've Never Heard Of.
From Jeremy Fischer, a video of the Ross sisters, who were quite the famous contortionists in the 1940s. Also, and these are haunting images, it's Normany 1944--Then and Now.
From Sirius, and this was news to me: 30 February - Yes, you read that right.
From Eric Higgins-Freese, and this is quite fantastic: Measuring the Universe. Also, and these are highly entertaining, it's Photographs of people being blasted by wind in the face are priceless. One more, and this is nothing short of incredible: The Real Power of the Phantom Mind.
From Robert McMillon, and these are quite amusing: 50 People You Wish You Knew In Real Life.
A Costello Who Wishes To Remain Anonymous sent in a link to an amazing story (DQ Film Advisor and Nicest Guy In The World Ben Ormand, please read): How One Response to a Reddit Query Became a Big-Budget Flick.
From Michael M., two terrific links: Europe History Time Lapse Map. Next, a 121 megapixel image of Earth.
Matt Sakey's latest Culture Clash column is titled The Magic in the Machine, and it's excellent reading as always.
From Paul O'Hagan, and this is quite fascinating, it's Paper with good sound quality.
What happened between the Neanderthals and us?.
Ever want to see a 360 panoramic view of the Cistine Chapel? Thanks to this submission by Jefferey Gardiner, you can.
From Jesse Leimkuehler, a poignant series of images: Arizona Memorial at Pearl Harbor.


We had a nice rain tonight. Our rain gauge shows that we had more than a half inch. Our garden still has tomatoes, cabbage, green peppers and hot peppers left in it. Yesterday we canned almost eighty pints of pizza sauce. We gave twenty pints to Mose and Susan. We also canned hot peppers. Susan wants to make pizza casserole tomorrow night to try out the sauce.
As summer winds down, the Eicher family has been busy picking tomatoes from their family garden.
Mose and Susan are getting more settled as the weeks pass by. They have been helping Mose's parents, as they are hosting the wedding for Mose's brother Joe and his fiancée, Mary, next week.
I was asked to be cook at the wedding and to go help bake pies, etc., the day before. Mose and Susan will be table waiters at the wedding. Susan still needs to cut out and sew her dress for the wedding. With her working every day, I will probably have to help her get it sewn.
Saturday Joe and I and the six children here at home attended the picnic for the RV factory where Joe works. It was interesting to tour all the RVs and motorhomes that they make. We were served a good meal, and lots of door prizes and awards were given to the many, many employees. The grand prize was a Howard Miller grandfather clock. It rained and rained after lunch, but they had plenty of tents set up for everyone to stay dry.
A very happy birthday goes to sister Verena. She turned fifty on August 22. Mose, Susan and most of the children went over to sing "Happy Birthday" to Verena that evening.
Tomorrow morning I leave with daughter Susan for a town around 45 minutes away. Susan needs to get her married name put on her Social Security card, and she wants me to go along.
Tonight Mose grilled banana pepper poppers and I made chicken noodle soup. We still don't have all the water lines hooked up to Mose and Susan's living quarters, so it's easier for her to use my kitchen. Most often they just eat the evening meal with us.
The boys and Mose are often spending their free time having bow practice. Mose has a big target set up, so it's an easy place to test out their skills. Hunting season will be here before we know it. The boys passed their hunters' safety class earlier this year.
Saturday evening Timothy and Elizabeth came for supper. After supper Timothy, Mose, Loretta's special friend, Dustin, and son Joseph practiced shooting their bows. The girls and I just relaxed and visited. Joe has been working longer hours, so he's always glad to rest and get to bed earlier.
Daughter Verena and son Benjamin, with some other young folks, drove to northern Indiana with horses and buggies. They spent the night at niece Susan and Joe's house. The next morning they drove to brother Albert's. Church services were held at Albert's home. Their daughter Emma was baptized at the service.
Sunday afternoon Verena and Benjamin started the journey home. They had around twenty miles to go to get to niece Susan's house, and around seventeen miles to get home from Albert's house. Our horse Mighty handles these long trips really well. They do take their time, and let Mighty walk a lot of the time.
School doors will be opening in less than two weeks. Our school starts September 6. All three children will be in middle school. Joseph will be in eighth grade, with this being his final year of schooling. Where does time go? Lovina will be in sixth grade and Kevin in fifth. Kevin will be eleven next week. It seems like he was just born, and now he's already turning eleven!
The Eichers canned pizza sauce using tomatoes from their garden.
This is a recipe for breadsticks niece Elizabeth shared in our family cookbook. Our children like to dip them in pizza sauce.
Heat the milk, sugar, salt and 4 tablespoons butter; remove from heat as soon as butter is melted. Add the flour, yeast, garlic powder, oregano and beaten egg. Let rise until double. Roll out and cut the size you want. Melt the remaining 4 tablespoons butter in a pan, and sprinkle pizza seasoning over it; roll breadsticks in this mixture. Place breadsticks on cookie sheets and let rise again until double. Bake at 350 degrees for 15–20 minutes or until done. Breadsticks can be dipped in pizza sauce or cheese sauce when eating. Yield depends on the size of the breadsticks.
Editor's Note: Lovina Eicher took a vacation while her children were on spring break. Guest columnist is Melodie Davis, one of the editors at MennoMedia/Herald Press which syndicates Lovina's column.
I walked into Lovina's kitchen on a beautiful October morning last fall to a hive of women cooking up a storm. A breakfast casserole was in the oven and some cookies were already cooling—and the coffee was on. Two huge bushels of apples sat over at the edge of the kitchen. Lovina, plus her daughters Verena and Loretta, were busy mixing and stirring.
A man by the name of Lucas Landis was taking pictures as the Eichers worked—all without actually photographing faces or even backs. Most of us understand that Amish generally do not pose for any photographs as part of their faith and custom, aiming for simplicity in life and spirit (avoiding pride and boasting).
What was the kitchen hum about that morning? If you haven't guessed it yet, Lovina is producing an Amish-themed cookbook, the first one of her own in about four years. We at Herald Press are thrilled! It will be all her own recipes (aside from some, of course, sent by readers or obtained from friends and relatives—Lovina has more cousins than we can count) but each recipe will be tested and adapted by Lovina and her "English" friend Ruth Boss, plus a clutch of volunteer cooks from Ruth's church.
I was pleased to also meet Ruth that morning, who arrived a bit later and had stopped at a nearby Amish bakery to buy sweet rolls, long johns and other delicacies for the work day. Ruth quipped, "They'll have to carry us out of here," because she knew just how plentiful and delicious the food would be that day. You may recall Ruth writing a guest column for Lovina late last summer on daughter Elizabeth's wedding so Lovina could catch her breath.
Some of the dishes Lovina and daughters made that day included Shoo Fly Pie, Apple Pie, Apple Danish, Carrot Cake, M & M Cookies, Potato Pancakes, Vegetable Soup and more. She had scheduled three such "cooking days" last fall—in addition to everything else that Lovina does in a normal busy week.
Lovina's handwritten cooking list with items completed checked off.
Let me add that I was utterly amazed at how well and how much Lovina's teenage daughters helped—they were in the kitchen all day cooking various recipes—all under Lovina's watchful instruction. When they weren't cooking, they were constantly washing dishes. Which is where Ruth and I jumped in—rinsing and drying the dishes, pans, and utensils! I put my hands in that steamy hot water and it felt like home—the wonderful hot water I love for cleaning dishes.
The name of Lovina's new cookbook is The Essential Amish Kitchen: Everyday Recipes from Farm and Pantry. A cookbook takes extra-long to "cook up" so it comes out in April 2017. We hope you'll want one to use whenever you want a taste of good home cooking from farm and pantry! The book will be sold online and at bookstores everywhere. Lovina's column, along with her blog and Facebook page, will keep you posted on when it's available for preorder.
The Eicher children wanted to take the cookbook photographer and his family for a quick wagon ride at day's end.
I'll share one of my own favorite recipes, adapted from another classic Mennonite cookbook, More-with-Less Cookbook, for Oatmeal Bread.
Combine above ingredients in a large bowl.
Pour 2 cups boiling water over mixture, stirring to combine.
When batter is cooled to lukewarm, add the yeast mixture. Stir in 5½ cups white flour (you'll probably add another ½ cup in kneading). When dough is stiff, turn onto a floured board and knead 5–10 minutes. Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 9x5x3-inch pans. Bake at 350 degrees for 25–30 minutes. Cool on rack. Brush loaves with butter or margarine for a soft crust.
Melodie Davis is a writer/editor for MennoMedia and Herald Press who also writes her own syndicated newspaper column, Another Way, and keeps a personal blog Finding Harmony Blog.
The Christmas holidays and family get-togethers are now over for another year. Yesterday, January 6, was Old Christmas (Epiphany) so everyone was home for the day. It was a day well spent with family. I had a baked meal with the menu consisting of meat loaf, scalloped potatoes, baked beans, lettuce salad, cheese, dill pickles, hot peppers, applesauce, sugar cookies, and zucchini bread. Daughter Elizabeth and Timothy joined us for part of the day. Of course their dogs Crystal and Izzy came along. The dogs are always so excited to come here and the children are equally happy to see them.
In the afternoon we played the game Life on the Farm. It is always a fun game even though it can last for several hours like Monopoly. The players have to buy cows but can lose them again. The first player that owns 60 cows and has $10,000 wins the game. Always an exciting game to play. Kevin, 10, and Lovina, 11, had fun playing also. Other games played were Aggravation, Connect Four, and Checkers.
On New Year's Day we went to Jacob and Emma's house for a haystack brunch. They had the tables set for all of us. Sisters Verena and Susan, Elizabeth and Timothy, and all the girls' special friends were there as well. Besides haystacks there were all kinds of desserts but no one was hungry after the haystack meal. We enjoyed snacks and desserts later in the day.
After dishes were washed we exchanged gifts. Nephew Steven had my name and gave me a 32 x 55 inch cutting mat to cut out clothes. I have a small one but am really going to like this bigger one. Daughter Lovina had my husband Joe's name and gave him an ice auger to drill holes in the ice when he goes ice fishing. This year so far it looks like he won't get to use it. I'm sure we will get colder weather yet. Son Joseph was given an ice fishing pole by son-in-law Timothy so he is also hoping for ice fishing weather. After the gifts were all opened we played games. A new game I played was Apples to Apples.
Jacob and Emma had the final inspection of the addition to their house approved. Their children have moved their clothes up to their new bedrooms. They were excited after living in a ranch style one-story house.
We all ate the haystack brunch in the new attached garage. They still have some remodeling to do as they want to tear out the bedroom walls and make a bigger kitchen, dining room, and living room. I am sure they will be glad when it's all done.
Church services are set here for January 17, so we have been kept busy cleaning. Sister Emma, her son Jacob, and her daughter Emma came on Tuesday to assist us in cleaning. We cleaned most of the basement and washed clothes. Saturday we will have more help so hopefully everything will get cleaned in time. We are heating our new building where we will host church services (where Tim and Elizabeth's wedding and church were held this summer).
I hope all of you had an enjoyable and safe holiday and may God bless you all in 2016 and always!
I'll share my sister Susan's cinnamon bread recipe. She brought this bread to Jacob and Emma's on New Year's Day.
On a lightly floured surface, roll thawed bread dough into a 10×12 inch rectangle. With a pastry brush, paint the dough with the water, and then sprinkle the sugar and cinnamon evenly over dough. Top with raisins if desired. Roll up jellyroll-fashion beginning on the 12-inch side. Seal all seams and ends and place in a greased 8×4 inch loaf pan. Let the dough rise until double in size. Bake at 350 degrees for 30 minutes. Remove from pan to cool. When cool, brush with melted butter.
Who will be the donkey? Fun game for your holiday season plus pumpkin pancakes!
We were excited to wake up Saturday morning with a layer of snow on the ground. It snowed most of the day on Saturday and I think we received around seven inches of snow. The hunters were glad for the snow too. The snow clung to the tree branches and made such pretty scenery. Only God can paint the earth with such beautiful scenes. The children enjoyed sled rides on Saturday evening.
We are officially in the summer months now. We have had a few cool nights, with the temperature in the 50s by morning. Sure makes for good sleeping after some hot evenings with temperature in the 80s. Actually, this morning we had to close most of our windows. The thermometer showed 54 degrees. Not really normal June temperatures.
Yesterday we canned 45 quarts of rhubarb juice from 30 pounds of rhubarb. Our friend Barb and my sisters Verena and Susan gave us the rhubarb. I have rhubarb plants, but never enough to make a year's supply of rhubarb juice. I think the children have already emptied two gallons of it! Rhubarb juice is a good thirst-quencher on hot days.
The Eicher family canned 45 quarts of rhubarb juice one day last week.
Joseph, 12, and Kevin, 9, were tilling and weeding the garden, so they wanted rhubarb juice when they took a break. Joseph is a good gardener and seems to take an interest in caring for the garden. Verena, 17, keeps my flowers watered, and they are looking very healthy. If it is left to me to water them, they usually die of thirst. I can make things grow in the garden, but flowers seem to not do well for me. I love flowers, so I am glad someone has taken over the duty to care for them!
My husband, Joe, brought in our first hot peppers from the garden tonight. Our tomato plants are loaded with tomatoes, and everything else looks like it is doing great.
We are all done with work for the evening. I'm sitting out here on the porch writing this. It's a very cool and peaceful evening. Oh, the many blessings God gives us. We have so much to be thankful for, and so often we take it for granted. Let us remember to thank our wonderful God daily for all our blessings.
This column was pushed off until this evening, but I feel like we accomplished a lot today. The girls are cleaning their closets and getting ready to start some major cleaning in the upstairs bedrooms. Elizabeth is gradually packing the things she won't need for now. She will move them over to Timothy's house for after their wedding. It gives me a sad feeling, but I don't want to take the joy away from her. I remember the exciting time of preparing for my wedding to Joe. With God's help, I will get used to my firstborn leaving home to start her life with her husband. I'm sure a lot of parents have dealt with this feeling.
I think I will call it a night. I was up until midnight last night, waiting until the last of the rhubarb juice was cold-packed. Our neighbor has hooked our water over to solar power. It had previously run by a propane motor. From now on, the sun will power our water! It seems different to not hear the motor kick in when the water pressure gets low. Since the water was shut off due to the switch, I had a late start canning the juice, so that's why it was so late until I was done.
A reader shared this recipe for green tomato bread with me. She said her family likes this bread better than zucchini bread. She grates her green tomatoes in the fall and puts them in the freezer to make this in the winter months.
Mix sugar, oil, eggs and vanilla together. Add flour, cinnamon, salt, baking soda and baking powder. Mix well, and then add nuts and tomatoes. Pour into two greased loaf pans. Bake at 350° for 50 minutes or until done.
Spring will officially be here this week as I write this! Monday was a very beautiful day with the temperature going up in the 60s. We hung all the laundry outside to dry. It was so nice to be able to fold all the clothes and put them away the same day.
Susan's friend Mose tapped all our maple trees for sap and also some of the trees at my sisters Verena and Susan's place. He also tapped a few of neighbor Irene's trees.
The sap is running but not as much as some years. Mose cooked the sap on Saturday and we now have fresh maple syrup. It is surprising how many gallons of sap it takes to get one gallon of maple syrup. A lot of work goes into it all.
Family friend Mose boils off some authentic maple syrup from the Eicher farm.
We all love the maple syrup. It tastes so much better on pancakes than pancake syrup. The children like to warm it and put it on vanilla ice cream.
Five quarts of home canned real maple syrup taste way better than the store kind.
We had a nice day for Alvin and Susanna's wedding last week. The wind was a little chilly but the sun was shining so that helped.
On the menu were mashed potatoes, gravy, baked chicken, dressing, mixed vegetables, lettuce salad, sliced cheese, homemade bread, butter and strawberry jam, angel food cake with a strawberry topping, mixed fruit, and pecan, blueberry and cherry pies. Ice cream was also added for the evening meal. We wish Alvin and Susanna a long, happy married life together with all of God's richest blessings!
We have several more wedding invitations for this spring. Joe's cousin Ben and Elizabeth will exchange vows on April 3 in Rochester, Ind. They both lost their first partners. We wish them a happy, blessed life together!
Also, congratulations to Orlie Wayne and LaVera Ann! They will exchange vows on April 23. Joe and Orlie work at the same RV factory. We appreciate the invitations and hope to be able to attend.
We also received a "Save the Date" and an "invitation-to-follow" card from cousin Jane's daughter Tiffany and her fiancé Samual. They plan to exchange vows on Sept. 5. Congratulations to the couple!
Our thoughts are with niece Suzanne, age 14 (sister Liz and Levi's daughter). She has been in the hospital since Monday. She has asthmatic bronchitis pneumonia and a virus. We hope she will be well enough to go home soon and have a speedy recovery. It's always a worry for the parents when our children are sick. Sounds like she was dehydrated with a high fever and was a very sick girl.
Sunday we had dinner with sisters Verena and Susan. Another beautiful day! The children enjoyed playing outside, biking, and riding the pony. Timothy and Mose also were there and sister Emma, Jacob, and family. Also their daughters' friends, Menno and Manuel. Daughters Verena and Loretta spent the weekend in Indiana with friends so they weren't there.
Joe and the boys took advantage of the nice weather on Saturday and hauled some manure out of the barn. I love spring! It's always nice to see everything start blooming. I am keeping my eye open for those dandelion greens. Rhubarb stems should be peeping through too. This morning we had 23 degrees so we might have a few cold days yet.
A lady from our church shared this recipe with me. I bought the raised doughnut mix and cinnamon doughnut sugar at a bulk food store. I'm not sure if other stores would have it as well. Our children love these and it's easier to make than doughnuts. Enjoy! God Bless!
Lovina's recipe of the week is for an easy raised-type donut pastry, Rise and Roll Bars.
Mix together yeast, sugar and warm water. Then add raised doughnut mix. Let rise 30–45 minutes. Knead and spread in a buttered 10 x 15 cookie sheet and let rise again for 30–45 minutes. Bake at 350° for 15–20 minutes.
Cook together brown sugar and butter for 2–3 minutes. Add milk and bring to a boil. Take off heat and cool to lukewarm. Add powdered sugar. Spread bars with frosting then sprinkle with cinnamon doughnut sugar before the frosting dries.
This is the final day of 2014 as I write. A brand new year awaits us. May God be our guide as we travel into the unknown future.
Sister Emma, Jacob and family, and sisters Verena and Susan and all the girls' special friends plan to be here for supper tonight. We will then play games such as Aggravation, Mancala, Connect Four, checkers, and various other games to keep 24 people entertained until midnight. The children enjoy staying awake to see the new year arrive. Joe and I would much rather get some extra sleep, but it's fun to see the excitement. Everyone will sleep here and we will have brunch together tomorrow. We will set up beds and air mattresses in the basement for the boys and the rest will sleep upstairs or on the couches. The number of people has grown from last year. We add tables to our big dining room table, making enough room to set it up for 24. We will have a gift exchange too.
Saturday evening the youth in our church district went Christmas caroling to the older people in the church and neighborhood. Instead of having to deal with snow, it was rain. It wasn't too bad until they were all back at our neighbor's. The 30 youth all gathered here earlier in the month to exchange names and play games. How blessed we can be to have such a well-behaved group. Everyone brought snacks and we had hot dog sandwiches. Saturday evening they all took snacks to enjoy after caroling. The girls were happy with the gifts they received.
Timothy brought us a deer one evening. It was a big doe and had a lot of meat. Joe wants to make summer sausage and jerky with it. Yesterday Mose sent a 5-gallon bucket full of deer meat from a doe he shot yesterday morning. We are so thankful for the meat. We all love jerky so the children are hoping Joe gets some made before going back to work.
On Sunday our church had its annual Christmas potluck. There was so much food. Pasta casseroles, potato casseroles, ham and cheese sandwiches, a variety of salads, pies, cakes, bars, cookies, puddings, etc. There was more than enough food.
We still don't have snow. We have a few flurries now and then. It's so different than last year.
Yesterday morning the mercury on the thermometer dipped down to a cold 12 degrees for a while. Son Benjamin, 15, left for work around 5:30 a.m. Then around 6 a.m., Joe, son Joseph, 12, and I traveled the eight miles to town to get some groceries. The ride was nice and cozy with the heater going in the buggy. How spoiled we feel since we used to travel in an open buggy when we lived in Indiana. When we made the move to Michigan almost 11 years ago I needed time to adjust to driving in a covered buggy. Now I would have a hard time getting used to driving in an open buggy—especially in the rain and cold winter months.
I made cinnamon rolls and Long John rolls over the Christmas holiday. I'll share the recipe for Long John rolls.
Pour the water into a small bowl, and then add the yeast and stir until completely dissolved. Set aside. Scald the milk and let cool to lukewarm. Add the milk to the dissolved yeast.
Blend together eggs, butter or margarine, sugar, salt, and nutmeg until well blended, and then add to the milk and yeast mixture. Gradually add flour until the dough is elastic and easy to handle. Knead until you form a round ball. Put in a bowl and cover with wax paper. Put it in a warm place and let rise until doubled in size, about 2 hours. Punch down and divide the dough into 2 large pieces. Roll out each piece to a 3/4-inch thickness. Cut into 7-inch oblong pieces. Let rise again.
Heat vegetable shortening in a deep pan to a depth of 2 to 3 inches until very hot. Fry the rolls in batches until golden, 2 minutes on each side. Frosting may be added if desired, once the rolls have cooled.
Long John rolls cannot be frozen or stored; they should be eaten the day they are made.


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Q: ImageJ - normalise stack of images to unity I have a stack of images and I am trying to normalise them to unity, so that for each image the maximum is 1. How would you do it?
I'm running ImageJ on OSX, and I don't have the plugin Stacks > Normalize Stack. Thanks!

A: You could use the "Enhance Contrast" function in the "Process" menu and tick the "Normalize" box. Note that it doesn't work for multi-channel hyperstacks, so you have to split the channels before, and you need to convert your stack into 32 bit mode (Image > Type > 32-bit).
To properly normalize the stack, set the percentage for saturated pixels to "0" and make sure to tick the "Process all ## slices" box as well.
See the ImageJ User Guide's section about "Enhance Contrast" for more details.

redpajama_set_name: RedPajamaStackExchange


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text:
Foot Anstey LLP
Foot Anstey LLP case study
Transitioning from a purchase model to an opex model was key for ensuring organisational agility and productivity. This was the goal that top law firm Foot Anstey set themselves.
Recognising that leasing their equipment was the way forward. The firm's IT leadership team had a lot of options to simply finance their purchases but what they received delivered a lot more.
Dave Bloor, CTO at Foot Anstey:
"In recent years we had acquired a mixture of laptop models from different manufacturers. It's fair to say we tended to hang on to them longer than we should.
Also, we realised having such a large depreciating portfolio of items on our capital expenditure list made very little sense. We don't own the properties we work from, so why would we want to own a depreciating asset like hundred's of computers?"
"InnoVent brought a completely new solution to us, which enabled us to take total control of our IT and our IT budget and give our staff the equipment they need, with the support and agility they deserve.
We needed 160 laptops and were keen to standardise on a Dell product. InnoVent gave us a 3-year subscription model that not only saved us money but also moved it from our capital expense budget to a very low, quarterly payment plan."
That was not all that Foot Anstey received as part of the InnoVent subscription model. Working with Dell and Foot Anstey's current service provider, the firm received a low-touch solution for their IT team whereby the two chosen models of laptops were sourced, imaged using Microsoft InTune & Autopilot. These models were then deployed across their southwest offices and the old equipment collected then data wiped to be reused.
Given the success of the laptop rollout project, Foot Anstey entrusted InnoVent to deploy Dell monitors into their offices, taking advantage of their staff working predominantly from home. Monitors were supplied, serial numbers captured and installed throughout multiple offices in the southwest.
Shaun Friend, Head of Technology Services commented:
"The screen installs were effortless and the feedback from each office was very complimentary.
Our Head of Facilities commented that the insurance / RAMs documentation was some of the most comprehensive and tailored he had seen provided by a third party performing work for us onsite."
Adrian Saint, COO of InnoVent Leasing, was keen to ensure that all the IT issues were resolved so Foot Anstey could focus on what they do best.
"InnoVent has established a strong, mutually beneficial working partnership with Foot Anstey where shared ideas and best practices have resulted in a bespoke "device as a service" solution that reduces the time, cost and IT resources required to deploy mobile and office-based technology within the firm. It has been a pleasure to work closely with Foot Anstey's IT leadership team to develop a bespoke subscription solution that provides the technology Foot Anstey's employees require to allow for truly agile working."
Corporate Responsibility and supporting the Circular Economy
The days of throwing computers into landfill are over and Foot Anstey was looking for something that added greater value to the community and environment in their supply chain partnership.
Foot Anstey believes in the importance of being a good corporate citizen, supporting the local community, and contributing to a circular economy.
Working with InnoVent, which has built its business model on ensuring the maximum life from all IT, Foot Anstey turned redundant laptops into up-to-date devices, allowing the firm to donate the equipment.
After a data purge using Blancco, portable appliance testing, diagnostics, software updates, the provision of new power packs, and a good clean, the laptops looked as good as new. 70 were sold and are reused by Aspirational Training, being given to young adults to help them train and find employment. Another 50 laptops were donated to continue their life benefiting the Plymouth education community, and a further 50 laptops were donated to a Bristol school and refugees in the city in collaboration with boxing charity Empire Fighting Chance.
Dave Bloor, CTO at Foot Anstey: "Our community-focused sustainability agenda is important to us, and this was an opportunity to improve our CSR value, which made it an excellent solution for us.
"Not only did we receive the most up-to-date technology, a very low usage fee, and a superb support package but all the other benefits that InnoVent Leasing bought to the table as well.
"We have the luxury that in three years we can choose to return or keep all, or just some, of the laptops we have acquired.
"We would not hesitate to recommend InnoVent Leasing to other law firms looking to make their IT a real asset and not a liability."
"InnoVent brought a completely new solution to us, which enabled us to take total control of our IT and our IT budget and give our staff the equipment they need, with the support and agility they deserve."
"Our Head of Facilities commented that the insurance / RAMs documentation was some of the most comprehensive and tailored he had seen provided by a third party performing work for us on site."


We're Closed for a bit.
Sorry for the inconvenience. We're back on Thursday, April 18th. We'll see you soon!
The izakaya is the community hub. A welcoming place to eat and drink with friends and to celebrate life's milestones. It's a place where you can feel comfortably well known or sufficiently anonymous. With equal importance placed on food and drink. Arrive with a thirst and an appetite and you're always welcome!
Village Sake is a Japanese pub serving mouth-watering Japanese "izakaya" fare with finely paired sake and craft beers. Having visited izakaya throughout Japan, we've long known that the relaxed pub feel, fantastic sake, and succulent small dishes would be a perfect fit in Fairfax. Village Sake will become the go-to pub to finish the day after enjoying the local trails, lakes, and activities, complementing streets that are already alive with vibrant people enjoying food, music, and friends.
For groups of 6 or more, email info@villagesake.com us ahead of time and we can book your party to the waitlist for a future date.


self-esteem, because the individual feels important in having the admiration of others.
increase in salary to many men. People like to feel important.
his own self-approval even though it wins the acclaim of the crowd.
from being important should weigh heavier than a fuller pay envelope.
individual finds in his work and the satisfaction he feels in its superior performance.
money, position and domestic felicity.
at the excellence of its completion.
after all, grueling toil, forced application, and the emotional reaction to mistakes are painful.
for it that he undergo this particular kind and quantity of pain.
tree without being torn from its moorings.
that gives self-satisfaction, any such conclusion is unwarranted.
by the various other forms of pleasure and pain.
enables it to gain its objective.
heredity genes which transmit racial characteristics.
pleasurable stimuli, both plants and animals relax.
experiences worry. And we need not hesitate to say that certain dogs experience embarrassment.
animal, when cornered, will fight, because it cannot get away.
land plants developed in the world.
once were well watered become burning deserts. Where plains have been, mountain chains arise.
life have had to meet the changing conditions or perish.
condition. It must run away or defeat the environmental menace, whatever it may be, or perish.
becomes a smile. And it soon learns to reach for those things which it has found give pleasure.
upon their experiences with pleasure and pain as associated with definite things or situations.
or could have continued the work unharmed by using proper insulation.
should be so energetic and insistent that it would compel the necessary action to preserve the life.
that creatures with fur and creatures with feathers now inhabit the earth.
became more complex, from the consciousness that the life-form was being successful.
smile. It is valuable for a tree or bush, for a fish or mammal, to know when it is being successful.
honor (in terms of prominence among its fellows).
with its mental agony, and in millions of cases actual physical deprivation.
the sensation of pleasure also developed to a high degree of intensity.
it of those things which are discordant to it, of those things which are inimical to its welfare.
accompanied with an attempt to gain or retain this beneficial thing.
with a painful experience, the organism may react to the beneficial thing as if it were a discord.
react to the inimical thing as if it were beneficial.
it, with the experience. Thus the experience, itself, comes to be considered pleasant.
money or the lack of it meant having or doing without both necessities and luxuries.
contrary, all these conditioned responses depend upon this normal function of pleasure and pain.
something beneficial to it is present.
different kinds of pleasure and pain which it has experienced.
and mold a more complex one.
felicity and honor all favor the life-form, and normally register as pleasure.
forward, the organism experiencing pain does not placidly permit the new condition to destroy it.
Pleasure, likewise, has but one purpose; to inform the soul that a favorable condition is present.
certain difficulties; and the greater the difficulties overcome the greater the ability necessary.
which can live out of water.
tree is seriously injured by fire.
with the process of overcoming the difficulty.
enjoyment in the exercise of this ability.
would say that he had become conditioned to find joy in competition.
overcoming difficulties does ability develop.A difficulty, however, is a painful condition.
international conference is a painful condition; although the pain is mental rather than physical.
himself that he had the courage to do battle. He feels exhilarated by the excitement of the struggle.
organism; for the thwarting of a desire, as well as the destruction of the body, registers as pain.
rise to the various harmonious emotions.
overcome a difficulty causes the soul to register pleasure.
early in their lives. People or lesser life-forms only learn through effort.
difficulty, the educational value of the experience is not lost; for it is retained in the finer form.
of harmony, attracts the soul to effort.
(Occultism Applied), this pleasure technique can be employed by man greatly to his advantage.
wants, good fortune will be attracted.
they already have conditioned themselves to find pleasure.
overcome difficulties can be gained only through experiences in overcoming them.
difficulties to be encountered in the presidential chair.
which man encounter have this same function, the function of developing his abilities.
do anything important in the realms of the future.


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Chouhan Tour & Tourism
Darjeeling Gangtok Tour
Offered by : Chouhan Tour & Tourism 0/5
Day 1 : Arrival
meet representative will receive you at the New Jalpaiguri Railway Station/Bagdogra airport. From here, our representative will be assisting in your further journey to Darjeeling, which is around 68 km away. Located at an average height of 6700 ft, Darjeeling is a beautiful hill station that is famous for its scenic Himalayan trenches and sprawling tea estates.
Here you also have the luxury of exploring its breathtaking beauty on a vintage train, which is famous as toy train. After an hour and forty minutes, you would be entering the mesmerizing surroundings of Darjeeling. Make a Check in to the hotel, relax for a while. Rest of the day would be free, so you can spend it at leisure or choose to walk out to the local market or a shopping mall. Overnight stay at the hotel.
Themes : Hill Station
Day 2 : Sightseeing in Darjeeling
Start your day fresh with a mountain trip to Tiger Hill. Being the highest point of Darjeeling, Tiger Hill offers some of the best sights of the Himalayas, which are apt to be visited early in the morning. Imagine yourself standing infront of the mighty Kanchenjunga peak, the snow clad peaks of which are turning golden due to the rising sun. This panoramic view is the best introduction of Tiger Hill. In order to catch this breathtaking sight, leave early from your hotel. The magnificent hill is around 11 km from the town of Darjeeling.
As you climb down the hill, you would be embarking on a visit to the incredible Ghoom monastery and Batasia Loop. One of the oldest Tibetan Buddhist monasteries in Darjeeling, Ghoom monastery is about 7 Km from the town and is famous for its huge statue of Lord Buddha. Post that, drive back to your hotel for a hearty breakfast. Rest of the day is scheduled for visiting major attractions inside the town.
First on the list would be Himalayan Mountaineering Institute, followed by Lebong race course, Peace Pagoda, Tibetan Refugee Self Help Center, Tensing-Gumbo rock, ropeway and Parmesan Nadia Himalayan Zoological park, which houses the rare Snow leopard and Tibetan wolf. You also would be getting a chance to visit the lush green tea estates, which the town is so proud of. As you would be done with all the sightseeing, head back to the comfort of your hotel for an overnight stay.
Themes : Mountaineering
Day 3 : Drive to Gangtok
Post breakfast, make a check out from your hotel and head to Gangtok, a mystical hill station in the Himalayas of the North-East. Located in the eastern Himalayan range, Gangtok has an amazing blend of nature and religion. Amidst dense forests and Himalayan peaks, lies the quaint hill station of Gangtok, which is dotted with several colorful monasteries.
The drive to Gangtok takes around 2 hrs and 23 mins. Thus, you would be having ample time to relax in your hotel. You can even utilize time to explore the nearby attractions, which are at walking distance. This would be followed by an overnight stay in your hotel in Gangtok.
Day 4 : Sightseeing in Gangtok
Once you are done with the breakfast,our tour representative will be guiding you to the sightseeing tour of Gangtok. With the maiden visit to Enchey and Rumtek monastery, Gangtok tour starts on a spiritual note. Both the Enchey and Rumtek are amongst the most significant of the monasteries located in Gangtok.
The former is located at a distance of around 3 km from Gangtok. The legendary monastery is believed to be constructed 200 years back, and today it marks an important seat of Nyingma order of Tibetan Buddhism. On the contrary, Rumtek monastery is open to every kind of a Buddhist. Little older than Enchey, Rumtek monastery houses relics of the 16th Karmapa.
Post that, you would be visiting the Research Institute of Tibetology, Directorate of Handicrafts and Handlooms, Chorten and Orchid sanctuary. By evening, you will be back in your hotel. Call it a day and spend the night at leisure.
Hotspots : Rumtek Monastery
Day 5 : Excursions from Gangtok
Under this, you would be heading towards the very popular Tsomgo lake and Baba Mandir. Tsomgo is a glacial lake, which is around 38 km from the town of Gangtok. Scaling the Gangtok-Nathula highway, which goes through rugged mountain terrains and cliffs, you would be reaching the beautiful Sikkimese lake. This will take around an hour.
The lake is famous for its scenic and tranquil beauty which makes it a peaceful outing place. Besides its beauty, Tsomgo lake also holds a sacred status. Right on the banks, lies a temple of Lord Shiva, which adds to the divinity of the region. After spending a wonderful time at the breathtaking Tsomgo lake, you will start your journey to Baba Harbhajan Singh Mandir, which is located nearby. Unlike the other shrines in Sikkim, which are dedicated to some deity or religious concept, Baba Mandir commemorates an army martyr, Major Harbhajan Singh.
The shrine has a lot of significance for the locals as well as the personnels of Indian army posted in the region. Major Harbhajan Singh was an Indian army officer as well as a saint. Army personnels believe that the spirit of him protects them in every situation and owing to this belief, they dedicated a shrine to him. The shrine is nestled at an altitude of around 4000 mtrs, high up in the hills.
Post that, you would be driven back to your hotel for your overnight stay in Gangtok. Evenings would be free, so you can utilize the last of your moments in Gangtok, strolling around the nearby streets and market. MG road mall in the vicinity would be a nice option.
Day 6 : Journey back home
Pack your bags and post breakfast, check out from the hotel and Gangtok. You would be transferred to the New Jalpaiguri railway station/Bagdogra airport for your journey back home. This marks the end of our Darjeeling-Gangtok tour.
Darjeeling, West Bengal, India, Asia
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G-25 Rajputana tower Block-B Plot no. 1 Khatipura Road Jaswant Nagar, Khatipura road, Jaipur, Rajasthan, India - 302012
About Chouhan Tour & Tourism
Operational Since 2016, Chouhan Tour & Tourism is a Jaipur (rajasthan, India) Based Tour and Travel Agency. We are Providing Travel Related Services Under the Guidance of Mr. A.k.chouhan, Owner of the Company. His Business Knowledge and Industry Exposure Helped Us in Marking Our Presence in the Industry. with This, We are Providing Hotel Booking Services to Entertain Varied Requirements of Business and Leisure Travelers. in Addition, We Work Hard to Help You Enjoy Your Holidays with Your Family and Friends. Read More...
Gangtok, Darjeeling
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A brother and sister have decided to make their grocery chores more enjoyable by wriggling around Tesco as a caterpillar and filming it.
Christopher Tysall and Keeley King were shopping in their local supermarket in Harold Hill when they decided to make it more interesting.
Keeley, dressed as a large caterpillar, lay on the floor and executed her best impression of the insect along the aisles of the cupboard goods.
The footage captured yesterday (Saturday, September 29), shows her crawling and wriggling around the aisles as shoppers pick up their weekly food items, with laughing heard echoing in the background.
Have you seen this caterpillar?
Keeley, who is 15-years-old, showed off her skills along the supermarket floor and said it was a decent surface for her experiment.
Her older brother filmed their adventure and posted it online where its been viewed nearly 1000 times. He wrote the caption: "Seen live in Tesco Harold Hill, 100 likes and she will appear in another location."
Christopher, 29, said: "She likes to make videos and she wants to get into YouTube, so she likes to create fun videos.
"She also has an inflatable dinosaur outfit.
"She was wearing the caterpillar outfit when we were in Tesco, not for anything specific, and she started to do the worm but I suggested to be more like a caterpillar."
There were shoppers who loved the impression, with one telling Keeley that she had been having a tough time lately and this made her laugh for the first time in three weeks.
The siblings live in Harold Hill and Christopher says that Keeley, who was previously shy, is coming out of her shell and has a lot more confidence.
Where will you spot the caterpillar next?
He added: "We did get some looks and reactions. One lady asked 'What are you doing?' And Keeley just said, 'I'm a caterpillar'.
"She likes making people laugh and she enjoys making videos."
The video is from the Tesco in Harold Hill by Gallows Corner, but the pair have said they want readers to choose where the Keeley the caterpillar will show up next.
Where do you want to see the caterpillar next?
The impression can be seen at 12pm next Saturday (October 6) for anyone following the caterpillar.
Keeley added: "I need somewhere that has a really slippery floor and it can't be carpet."


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11.7: Summary
https://eng.libretexts.org/@app/auth/3/login?returnto=https%3A%2F%2Feng.libretexts.org%2FBookshelves%2FMaterials_Science%2FTLP_Library_I%2F11%253A_Coating_mechanics%2F11.7%253A_Summary
TLP Library I
11: Coating mechanics
A coating on a planar substrate is an important special case of a composite system. Attention is concentrated here on the mechanical (stress-related) effects that commonly arise, with the possibility of stresses (in-plane only) and strains within both constituents being generated in a variety of ways. In the treatment presented here, edge effects are ignored, which simplifies matters, but considerable attention is paid to the way in which the system may become curved, and to the relationship between the curvature and the internal stresses and strains.
Two main cases are considered, depending on whether it is possible for the assumption to be made that the coating is very much thinner than the substrate. If this is the case, then certain assumptions can be made and some relatively simple equations can be used to describe the behaviour. On the other hand, it is emphasized that there are many practical cases for which this condition cannot be assumed, although (slightly more complex) analytical treatments can then be employed and these are described here in some detail.
It is also worth noting that a further distinction can be drawn, depending on whether the stress state within the coating (and substrate) comprises a uniaxial (in-plane) stress or an equal biaxial set of (in-plane) stresses, with the latter being much more common. In this case, it is explained that the ratio of stress to strain in any given (in-plane) direction is given by the biaxial modulus, rather than the Young's modulus (for a uniaxial stress state).
Finally, a brief outline is presented of how the stored elastic strain energy associated with the presence of stresses in a coating (and substrate) constitutes a driving force for spallation (interfacial crack propagation). A simple criterion is presented for advance of such a crack and some examples are given of how this can be utilized in some practical cases.
There are not really any books that specifically cover all of the material in this TLP, although there are, of course, books that treat various aspects of coatings, and of surface engineering more generally. The three below respectively present a review of developments since the original Stoney equation, modelling of progressive deposition of a coating onto a thin substrate and the anisotropy that arises with thin films on (cubic) single crystal substrates.
MR Begley & JW Hutchinson, The Mechanics and Reliability of Films, Multi-layers and Coatings, CUP (2017) ISBN: 9781107131866.
J Mencik, Mechanics of Components with Treated or Coated Surfaces, Springer (2010) ISBN-13: 978-9048146116.
L. B. Freund & S. Suresh, Thin Film Materials: Stress, Defect Formation and Surface Evolution, CUP (2004) ISBN-1139449826
There are many journal papers that cover the issue of stresses and strains in surface coatings and also the broader topics of how they can provide various kinds of protection, including thermal, environmental and tribological. The two below respectively present a review of developments since the original Stoney equation and an outline of how progressive deposition of a coating onto a thin substrate can be treated.
GCAM Janssen, MM Abdalla, F van Keulen, BR Pujada & B van Venrooy, Celebrating the 100th Anniversary of the Stoney Equation for Film Stress: Developments from Polycrystalline Steel Strips to Single Crystal Silicon Wafers, Thin Solid Films, 517 (2009) p.1858-1867, https://doi.org/10.1016/j.tsf.2008.07.014
YC Tsui & TW Clyne, An Analytical Model for Predicting Residual Stresses in Progressively Deposited Coatings .1. Planar Geometry, Thin Solid Films, 306 (1997) p.23-33, https://doi.org/10.1016/S0040-6090(97)00199-5
KM Knowles, The Biaxial Moduli of Cubic Materials Subjected to an Equi-biaxial Elastic Strain, J. of Elasticity, 124 (2016) p.1-25, https://doi.org/10.1007/s10659-015-9558-x
11.6: Spallation (Interfacial Debonding)


We offer a wide variety of specialty "Green-Drop" bouquets designed by experienced foliage designers using cut-foliages grown and cultivated on our farms.
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We are one of the largest growers of Variegated Pittosporum in Florida and also grow and offer Green Pittosporum, Leatherleaf, Tree Fern, Plumosus, Variegated and Green Aspidistra, Milky Way Aspidistra, Sword Fern, Ming, Foxtail, Lily Grass, Coontie, Cocculus, Coffee, Monstera, Nagi, Ti Leaves, Leyland Cypress, Variegated Leyland Cypress, Magnolia, Sand Pine, Florida Cedar, Variegated Ligustrum, Sago Palm, and Palm Fans among many others.


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Korean soups, casseroles and stews shine at Moo Bong Ri in Temescal
By Sarah Han Jan. 13, 2020, 3 p.m. January 17, 2020
Moo Bong Ri
4390 Telegraph Ave (at 44th), Oakland
4390 Telegraph Ave #K, Oakland, CA 94611, USA
My longtime local go-to for Korean soup has been Seoul Gomtang, on the corner of Telegraph Avenue and MacArthur Boulevard, but recently another contender, Moo Bong Ri, has been edging up as a favorite spot. Found in the back of Temescal's Koryo Plaza, the restaurant has been open for about three years. It's part of a franchise chain that started in Korea, with outposts across the United States, including in the South Bay and Los Angeles. Specializing in Korean soups, casseroles and stews, Moo Bong Ri's menu will excite diners who are looking for traditional dishes beyond Korean BBQ and bibimbap.
On my first visit to a restaurant, I always try its specialty. So, despite never really being a huge fan of Korean blood sausage, I tried the soondae guk (blood sausage soup) ($13.99). The dark purplish-black sausages are sliced thick and cooked in a milky gomtang (beef bone broth). I loved the broth, which is simple, but rich and flavorful — the kind of dish that feels curative just traveling down your gullet. The soup comes to the table unseasoned, for you to doctor with sea salt, fermented shrimp and other condiments to your taste. The sausages are filled with glutinous rice and dangmyeon (glass noodles), making them somewhat gelatinous in texture, especially when boiled in the soup; and although their dark, imposing color might make you think they'll be strong and gamey, they are pretty mild, with a slight mineral flavor from the blood. Still, soondae guk is just not the dish for me, so while I'm glad to have tried it, it will probably be my last time ordering it.
Soondae guk (blood sausage soup) is one of the restaurant's specialties. Photo: Sarah Han
Another speciality at Moo Bong Ri is the galbi tang, or beef short rib stew ($17.99). Over the past two years, I've noticed a spate of chef friends posting photos on Instagram of this soup. Moo Bong Ri's version is unmistakable — two long, meaty beef short ribs come half-submerged in the clear broth, with the ends just jutting out over the bowl's rim. The massive bones bring to mind the beginning credits of the Flintstones, when the family's car gets tipped over by a huge order of brontosaurus ribs.
The soup itself is rich, yet delicate, with a subtle sweet-bitter flavor of mu (Korean daikon radish), a perfect complement to beef. Unlike the blood sausage soup, the galbi tang comes already salted and topped with chopped green onions. When you dip your spoon far enough in the bowl, you'll find a tangle of chewy glass noodles in the clear soup.
Shredded perilla leaves and seeds adds a fragrant, nutty and herbal flavor to Moo Bong Ri's pork rib stew. Photo: Sarah Han
Even more to my liking is Moo Bong Rib's pork rib stew ($15.99), a version of haejang-guk, or Korean hangover soup, that's traditionally flavored with doenjang (fermented bean paste). The spicy stew comes to the table bubbling in a stoneware pot. It's topped with crushed perilla seeds and shredded perilla leaf. Perilla, a Korean herb, is kind of like shiso, but with a nuttier flavor. In the soup, it adds a nice herbal contrast to the peppery, fermented soybean-flavored broth, the mild cooked cabbage, and the fatty, tender, fall-off-the-bone pork neck pieces. Don't be afraid to pick up the bones to gnaw the meat off them. With this soup, and the galbi tang, diners are given a receptacle just for tossing away cleaned-off bones.
There's a lot more on the menu. Moo Bong Ri's yukgaejang (spicy shredded beef soup) is offered with traditional glass noodles ($15.99), but there's also a heartier version with kalguksu (knife-cut wheat noodles) ($17.99), which my dining partner ordered on a recent visit. At that same lunch, a large party of senior diners at a nearby table were sharing a feast of bossam (sliced boiled pork belly, served with napa cabbage leaves for wrapping), galbi jjim (spicy braised beef short ribs) and other dishes that looked tempting. There's also tonkatsu (Japanese fried pork cutlets) and fried dumplings and potstickers, as well as golbaengi-muchim (seasoned sea snails) and gop-chang bokkeum (spicy fried intestines).
A simple spread of banchan, or side dishes, at Moo Bong Ri. Photo: Sarah Han
Accompanying the dishes at Moo Bong Ri are two to three different banchan, or side dishes, mainly kimchis. On various visits, I've been served napa cabbage kimchi, kkakdugi (cubed daikon kimchi) and a small plate of soy-marinated garlic and chile peppers. Other times, I've had slender green chile peppers seasoned in gochugaru (Korean chile flakes) or buchu kimchi made with chives. While the spartan selection of banchan might be disappointing if you're expecting a huge spread, in the case of Moo Bong Ri, where the main dishes shine, it's just enough.
Moo Bong Ri is open 10:30 a.m.-2:30 p.m. and 4-10 p.m., Monday through Friday; 10:30 a.m.-10 p.m., Saturday and Sunday
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Brick Gardens will partner with St. Aloysius (St. Al's), an integrated system of mental health services and education for children and adolescents in Southwest Ohio, to implement an indoor vertical farming education program, and repurpose an outdoor abandoned farm located on the property. Brick Gardens is a social enterprise specializing in converting vacant buildings into vertical hydroponic grow houses and unused land for agricultural production providing fresh, healthy produce to areas of Cincinnat considered food deserts.
The project is to enhance the St. Al's Bond Hill property to create a vibrant, fully occupied campus incorporating reinvigoration of St. Al's history, the Bond Hill/Roselawn rejuvenation and community plan, as well as general beautification. Our goal is to restore unused acreage for agricultural production, conservation, therapeutic gardening and beautification to be utilized as an economic, cultural, educational, and community building asset for the Bond Hill neighborhood.
The St. Al's Reading Road location in the heart of the Bond Hill neighborhood has an array of vacant green space including 7 + acres of vacant land currently zoned for agriculture, as well as a very large lawn surrounding the buildings. The project will also include a partnership with Neighborhood Grow, a nonprofit community economic development organization working with residents, community leaders, businesses, and local institutions to identify community priorities, opportunities and economic possibilities.


OMG.. I totally slept in today. I am shocked at how long I actually slept. It felt great though! Well UNTIL I stumbled down stairs to get a cup of coffee and found out that some how this morning my husband broke our coffee pot. YEA.. Not too happy. He swears he didn't do anything to it.. but if you know my husband.. you would understand that its not easy to believe his tales sometimes! He breaks all kinds of stuff.. and then says with his big brown eyes - I don't know what happened to it! - Well.. Mr. Jaggers, if you don't get that coffee pot working again.. YOU are getting me a new one!!!!!
We are all kinda lounging around....I guess because I have been sleeping a lot today but we are about to get cleaned up in a little while and go to the market and get the rest of the items needed for Thanksgiving. I am not sure little Jackson is going or not. I have a very specific list and we are not going to just go wild in the store. So Jackson might skip out on going.. but I could always give him his own little list and let him help out too!
Last night I posted this picture on facebook ( that I found online ) and it pretty much went viral..
I think this is how its done! I love it! I hope and pray nothing like this ever happens in my life again.. but I love the billboard!
I have lots of posts coming up today and tonight and I have a very busy shopping trip that I need to make happen soon too. I am also baking 2 pumpkin pies and a chocolate pie tonight. So I am going to be busy. Guess its a good thing that I got my beauty sleep!
I will be back when I can!


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7 Best Movies Set in West Hollywood
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West Hollywood Businesses That Are Giving Back
The COVID-19 pandemic has been a difficult time for many people across the globe, but the generosity of these West Hollywood businesses has been bringing much-needed hope and resources to their community.
10 Restaurants That Deliver in West Hollywood
For those stuck indoors, or even just for people who want to stay in instead of going out, there are plenty of amazing restaurants in the West Hollywood area that offer delivery services.
Real Estate With Garage
Garages help sell homes these days. It can be a one-car garage, a two-car garage, or a home with room for three or more cars.


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The USB Port
Autoimmune Attack on Nose Nerve Cells Responsible For Smell Loss after COVID-19
By Pablo Luna -
A new study published in the journal Science Translational Medicine revealed that many people do not regain their sense of smell after a bout of COVID-19 due to an ongoing immune system attack on the nerve cells in the nose. The study was published by researchers from Duke University, Harvard University, and the University of California in San Diego.
The researchers found that COVID-19 infection sets the body's immune system to attack and destroy the nerve cells responsible for smelling functions in the nose. The disease also causes a decline in the volume of nerve cells remaining in the nose, making it harder for some people to detect smells or recover their olfactory functions fully.
Led by Bradley Goldstein, a neurologist from Duke University in North Carolina, the researchers obtained the olfactory epithelium – nasal tissue samples – of 24 people who were unable to smell things after recovering from COVID-19. The olfactory epithelium contains the neurons or cells that perceive odors.
After studying the neurons, the team discovered that a certain type of white blood cells that protects the body against infection – T-cells – were rife in the nasal epithelium tissue, evidently causing an inflammation that destroys the good neurons that detect smells. The attack of the T-cells on the neurons within the epithelium tissue within the nose destroys the neurons, making it impossible for them to function to detect smells.
"Fortunately, many people who have an altered sense of smell during the acute phase of viral infection will recover smell within the next one to two weeks, but some do not," Goldstein said. "We need to better understand why this subset of people will go on to have persistent smell loss for months to years after being infected with SARS-CoV-2."
Although the damaged neurons ultimately repair themselves and the affected patients recover their sense of smell, this is not always the case with everyone – prompting the need for researchers to get to the root of the problem with a view to developing effective treatments that can help former COVID-19 patients regain their smell detection.
"We are hopeful that modulating the abnormal immune response or repair processes within the nose of these patients could help to at least partially restore a sense of smell," Goldstein stated.
While some people suffer the loss of smell long after they had recovered from COVID-19, others experience excessive fatigue, shortness of breath, anxiety, confusion, and other lasting effects of the disease. A study published in June in The BMJ estimates that about 15 million COVID-19 survivors around the world have lost their sense of smell.
Potential treatments could repair the epithelium neurons, and nasal creams or sprays can block the activity of T-cells to aid olfactory recovery.
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