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Unconsciously Safe from Top to Bottom
[fa icon="calendar"] Feb 29, 2020 10:30:00 AM / by IQ News Update
Everyone working in the quarrying and mineral products sector has a moral obligation to operate to the highest health and safety standards. The ramifications of ignoring best practice can have a devastating impact on personal wellbeing, as well as affecting commercial success, corporate reputation and shareholder value. Now there is growing recognition that a safe workplace should be a given, not a goal. That means moving from a 'conscious' commitment to safety to a culture where safety is 'unconscious'.
In terms of benchmarking progress, the real successes and failures of our sector's actions or inactions are seen at the quarry face. According to the Health & Safety Executive (HSE), quarrying remains one of the more dangerous industries to work in; since 2000 over 3,500 workers have suffered an injury reportable to HSE, 31 of those being fatal.
In its capacity as the industry's membership organisation, the Institute of Quarrying (IQ) champions the role of continuing professional development in raising standards. In 2019, IQ launched its IQON series of broadcasts, providing a more in-depth approach to key topics aligned to the IQ Skills Wheel.
James Thorne is IQ's chief executive officer. He says: "In our first IQON broadcast we focused on health and safety from a variety of angles, talking to industry experts in both the legal and legislative professions, as well as gauging the first-hand experience of quarry operators.
"As you'd expect from an industry that operates in a hazardous environment, health and safety is IQ's absolute priority. That's why we jumped headlong into the topic in our first IQON, to provide our members with the latest informed opinion and perspective.
"QNJAC's 'Target Zero' initiative aimed at ultimately delivering quarrying as a zero harm industry resonates with everyone. It recognises that a safe place to work has a positive impact on our sector's public perception, as well as increasing productivity and profitability, but most importantly, it's about keeping our people safe from harm. It really is in everyone's interest that health and safety is top of the pile of priorities."
From consciously to unconsciously safe
Viv Russell is a Fellow of the Institute of Quarrying (FIQ). As group managing director of Derbyshire-based Longcliffe Group, he provided IQON with his insight from an operator's perspective. Viv champions the need for a cultural and behavioural shift away from health and safety being conscious 'good practice' to it becoming the unconscious norm.
Viv explains: "I've been in the industry for 42 years, since leaving school aged 16. So over the years I've seen the worst and the best that the industry has to offer. We have a moral obligation that our workers come into work and go home at the end of the day in the same physical and mental state as when they arrived. That should be a given for any business.
"Good health and safety management is good business management. Our role is to make money safely. Doing that draws on exactly the same skills sets, whether you're managing safety or whether you're managing your business.
"Over the years I've been in quarrying, I think the biggest change that I have seen in our industry is that up to the 2000s we were 'unconsciously unsafe'. From 2000 onwards we've transitioned from being consciously unsafe to 'consciously safe'. I think that's a huge change. The industry's challenge now is to become 'unconsciously safe' in everything we do.
"If you look at the lagging indicators we've got, we are still in the consciously safe stage. But the great thing about our industry and the improvements we've seen is that a lot of sites are moving to unconsciously safe mindset. Once you recognise that, you can see just how far we have moved forward."
In addition to factors such as heightened awareness of operational practices, improvements in technology and equipment, as well as standards of social responsibility have all contributed to improvements in health and safety performance across the quarrying and mineral products sector.
Viv continues: "Continuous improvements in the way we do things have undoubtedly improved our safe working environment. Where unsafe haul roads and poor edge protection prevailed, today we see standards of maintenance that make such things a distant memory. But there have also been major jumps forward with the quality of mobile plant. I remember the old days of drum brakes where you had to drive into the stockpiles to stop plant! Then there's the small changes in behaviour, such as everybody now reverse parks on site. Plus we have clearly marked pedestrian walkways too, with vehicles separated from people. The cumulative effect is continuous improvements.
"The area where there is still potential to be better is changing the mindset and behaviour of people. That comes down to leadership and taking people with you. I think it's a responsibility that has to be embedded in everybody's objectives - from the managing director downwards.
"The most important thing is that you sell the purpose of health and safety so people understand why and how it applies to the day-to-day. Some of that can be achieved through safety committee meetings. But selling the purpose to the right people is so important for engagement and buy-in."
Advances across the industry mean that there are far more layers of complexity to quarry operations. That adds its own pressure, particularly in the way that health and safety is approached. IQ's James Thorne says: "The roles in quarrying nowadays are very complex. Customers demand more and legislation is constantly changing, so keeping up-to-date with your understanding and application of health and safety can feel a bit like pushing a heavy load uphill.
"That's why refreshing your skills and knowledge as part of an ongoing commitment to continuing professional development is so important. As an industry we promote people into new roles, but we need to understand that we have to support them in those new roles."
Viv agrees. "I think that all of us, if we look in the past, have put people into roles because they're a good loading shovel driver, or a good crusher operator, or a good asphalt mixer, when actually we've not necessarily given them the right training.
"I think that's where the great opportunity is now, recognising what competency is and the training that is available. Membership of the Institute of Quarrying also opens up additional routes for people to learn through networking and sharing experiences with others."
James Thorne summarises: "In an ideal world safety would be second nature and accidents would be condemned to history. But the reality is that wherever people are involved in an operation there is the capacity for human error. Moving from a consciously safe environment to unconsciously safe operating is what we must all aspire to achieve as we drive towards Target Zero.
"Initiatives such as our IQON series of films and Skills Wheel web assets provide our members with valuable information, serving as a useful reference point about our conscious and unconscious obligations as businesses and individuals."
For further information visit www.quarrying.org
Topics: Industry, Standards and Professionalism


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Named for a small village on the French Riviera, Menton is Barbara Lynch's newest and finest venue in Boston, this one located in the Fort Point neighborhood. Over the last decade, Lynch has been a dynamo of the city's culinary scene, first with No. 9 Park, then B&G Oysters, The Butcher Shop, and Sportello. Now comes her most upscale effort yet, five years in the planning, a cool, minimalist study of a lounge, dining room and open kitchen in black, gray and silver. Tables are set with soft French linens, German porcelain, and exquisite Murano glass. There is also a chef's table set outside the glassed-in kitchen (above).
Nuance is the word I'd use to describe everything about Menton, including the style of cooking Lynch does, along with exec chef Colin Lynch (no relation to his boss). They break no classic rules here, instead giving personality to dishes that always have a culinary logic behind them, from a wonderfully simple salad of asparagus and fresh hearts of palm to a dessert of strawberry shortcake with basil glace, vanilla, and lime. In between, she lets all the ingredients speak for themselves: briney soft-shell crabs that are truly meaty, with green tomato and Green Goddess dressing; a lovely English pea velouté with baby vegetables, curry-scented yogurt and woodsy chanterelles; plumped-up lobster salad is heightened with white sturgeon caviar, artichokes, and the sweet aromatic herbal hint of tarragon.
Lynch wraps langoustines in kataifi lace then adds a touch of pumpkin seed oil and the sprightly tang of pickled rhubarb, while plump Vermont quail takes on levels of flavor and texture from pistachios, figs, and a porcini marmalade. Beautiful Elysian Field Farm lamb comes rosy pink and has Mediterranean undertones of black garlic and olives. To a chocolate crèmeux she adds peanut ice cream, the crunch of popcorn, and a little bit of peppermint.
Cat Silirie's winelist is finely selected but way too many bottles rise posted above the $100 mark, some way above. More labels under $50 would be a nice gesture.
In the past I have occasionally questioned the high prices of Lynch's restaurants, but Menton is almost a bargain, certainly for the kind of haute cuisine. The four-course fixed price $95 menu is very generous with amuses and mignardises, and the seven-course tasting menu, at $145, is certainly more than justified for a big splurge evening ($105 more with wine pairings).
Lynch, one of many renowned women chefs in Boston, is doing her best work at Menton, not showing off as much as showing what real cuisine can be when conceived in good taste rather than by mere flourish.
Menton is open nightly for dinner.
A polar opposite in style but every bit as much a personal statement as Menton, the tiny corner bistro named Coppa, named after the Italian salume, is a very casual, rather cramped spot in a residential neighborhood of quirky streets. Ken Oringer, who's behind several other Boston restaurants, and Jamie Bissonette, of KO Prime, have nailed together a winning idea and the place is always full--not that hard actually when you only have about 20 seats inside and a few tables outside. But it's packed with people who you can tell are really enjoying themselves to the hilt and who don't want to spend a lot of money. Courtney Bissonette is behind the well-chosen, fairly tariffed winelist and cocktail program.
I was at Coppa in mid-summer and sat outside on a warm night (the a/c had been having problems), which was fine for our party, and I pretty much told the chefs to send out anything they wished. This resulted in a panoply of good, gutsy small plates and pastas, a good deal of finger food, all with a lot of Italian-Mediterranean spiciness and gusto. The small Italian bar snacks called stuzzichini ($5) are the way to go with a party--creamy chicken liver crostini; hot, cheese-centered, fried arancini risotto balls; garlicky, smoky, salty baccalà puree; oil-brushed bruschetta of white beans flavored with sage; terrific pig's ear terrine, and much more.
You can also choose from an array of salumi ($9) and then there are the cold antipasti like rabbit roasted porchetta style with parsnip agrodolce, and wood-roasted octopus with tangy salsa verde and preserved lemon. You're going to want to try the pizza too ($15), especially the one with foraged mushrooms and roasted tomatoes; then, what the heck, have a few pastas--not least the rich spaghetti alla carbonara with egg and bacon, and the strozzapretti with pesto--both sensational. All the pastas are well cooked to the al dente firmness you always find in Italy but almost never in the USA.
If you're still sitting upright, why not splurge further on wonderful $12 plates of skirt steak with baby onions or the savory baked tripe with tomato sauce and mozzarella?
Everything comes out just as it is finished back in the tiny kitchen, but you need not be patient--two or three items arrive at one time, and by the time you polish them off, there'll be more coming. Coppa is the antidote to culinary pretension and hypercreativity. It is all about the grub, and the fast-paced service is part of the tempo of a delightful dinner. You can go home without denting the credit card too much, but it's a whole lot more fun to go with three or more friends and go a little crazy eating and drinking too much once in a while.
Coppa is open daily for lunch and dinner. The restaurant does not take reservations.
The Commonwealth Hotel, near Fenway Park, has incorporated an enchanting fantasy idea for sports fans within its accommodations--The Baseball Suite, which is done up to bring out or back the kid in any one who ever collected baseball cards or compared stats for Red Sox hitters and pitchers. It's a two-room suite crammed with rare collectibles that depict baseball greats like Babe Ruth, Ted Williams, Lou Gehrig and Jackie Robinson, photos and paintings of Fenway Park, and vintage-style furniture from the 1930s and 1940s. It looks like a place Ted Williams might live in had he any talent for interior design. There is a steamer trunk, commodious leather wingback chairs and antique brass floor lamps. A DVD library holds more than 40 classic baseball films (including Abbott and Costello's hilarious "Who's on First?" skit) and there's a 50-inch plasma TV on which to screen them. There's also a 1967 World Series program (the St. Louis Cardinals won in seven games--but you knew that), and a collection of TOPPS Heritage baseball cards, Cracker Jacks, Baby Ruth candy bars, retro glass bottles of Coca-Cola, a signed copy of Bill Chuck's Walkoffs, Last Licks, and Final Outs: Baseball's Grand (and Not-So-Grand) Finales, and other baseball-inspired items. The hotel concierge can also arrange for guests to tour Fenway Park and secure game day tickets. It's a ball (no pun intended) to stay here, especially since you are a fly ball from Fenway itself. Even the nightly rate is pegged at $755, which, of course, was the career home run record set by Hank Aaron.
The Fenway Park neighborhood is thronged with sports bars, all jammed at game time with people chowing down on Sam Adams Ale, Buffalo chicken wings, and Boston brats. But for a far more interesting meal--and one that may set more lightly on the stomach during the game--I recommend Basho, Boston's "first Japanese brasserie," according to the press clips. It's certainly big enough at 300 seats, with 190 in the dining room itself (below, left), to qualify as a brasserie, with communal tables, sushi bar, outdoor patio with retractable awnings, and a wraparound liquor bar (left). The colors are minimal, black, brown, and celadon, with decorative bamboo sticks throughout.
Omnipresent owner Jack Huang wants anybody and everybody just to have a great time and eat what you like from Chef Youji Iwakura and sushi chef Hai-San's menu, which includes an array of signature dishes like the flavored sushi (below) seared toro with yakiniku sauce, fresh wasabi, and truffle oil; Kanpachi carpaccio with shiso yuzu-kosho dressing and chardonnay gelée; "Foie Gras New-Style Sushi" with Fuji apple, sweet potato, coconut and wine teriyaki soy; and the Basho roll of fried snow crab, lettuce, shiitake, asparagus, pickles and jalapeño aïoli, wrapped with cucumber and soy paper. All of them are novel and delicious, the portions generous, the complexity fascinating, and the textures contrasting--crunchy, soft, meaty, even gooey.
Basho also has a glass-enclosed robata grill that uses charcoal to cook meat like Kobe beef, seafood like wild prawns, and vegetables, all on bamboo skewers. The key here is to order according to the amount of time you have to spend, so you might start off with cocktails or consult the sommelier as to the 30 bottlings of wine (15 by the glass) and 30-plus sakes, some served warm, others chilled. As I said, Basho aims to please everyone, and if not every item of more than a dozen I tasted was much different than what other Boston Japanese restaurants serve, there are way more than enough exciting and unique dishes here to allow for exploration.
And if you are going to a game at the stadium, the sushi bar is ideal for a pre-game meal. Come to think of it, unless the game goes into late extra innings, Basho is a great place to go after it ends, either to celebrate a Sox win or nurse the wounds of a loss. At the moment, it looks like it may be the former, with less than a month to go in the season.
Basho is open daily for lunch and dinner; Starters run $4.95-$25, Entrees $16.50-$35, rolls $8.75-$23.75, Sushi/Sashimi $9.75-$Market Price.
Gnocco can legitimately claim that when it opened a decade ago, it did so bravely in an East Village neighborhood then quite dicey, druggy, and wholly ungentrified. Owners Gian Luca Giovanetti and Pier Luigi Palazzo, from Modena in Emilia Romagna, had to be either brave or crazy to open near Tompkins Square Park, which back then was not a place you would have seen many baby strollers. Now, the area teems with young people, new arrivals, cafés and restaurants, and Gnocco has remained one of the most popular, not least for its signature item--the puffy fried morsel called an gnocco (below, left), which is seriously addictive, even after you see the wonderful pizzas they do here, crafted by master pizzaiolo Federico Crociani, whom you'll see when pushing through through the door. The pizzas (below, right) are light and crackling but not ultra-thin, which would rob them of their texture. There is the traditional Margherita style, as well as pizzas with Speck bacon and truffles.
General Manager Stefano Biaggioni is a family guy, so he affably treats his guests like friends of his own, and regulars pack the place, both in the rustic front from and the much sought-out patio (above), which just about now, with cooler weather wafting in, is prime real estate in the East Village. Chef Raffaele Miele, originally here, then at Osteria del Circo for a while, presents the gnocco balls with silky prosciutto, aged two years and sliced so thin as to be nearly translucent, along with various other salume. Roman-style fried baby artichokes are done just to a tender turn, and one of the other wonderful antipasti here is the carpaccio di polpo, a paper-thin rendering of octopus held together with its own natural gelatin, served with pink peppercorns and a lemon vinaigrette.
My guests and I were really gorging on the starters, including creamy burrata cheese and the carpino tiedo (warm goat's cheese) with honey and golden raisins along with toasted country breads and glasses of Barbera d'Asti red wine. It was a warm evening, the openness of the patio was refreshing inside, and the warmth of the people was palpable. True, the interior dining room looks a bit worn around the edges and they dim the lights after eight o'clock; next time I'll try to sit outside.
We wanted to order every pasta but made do with three or four, including maccheroni with prosciutto and arugula, whose individual textures (all the pastas are housemade and have a fine, pliable texture) added measurably to the enjoyment. Fusilli gets a punchy mix of roasted tomatoes, eggplant, sweet peppers, and guanciale bacon, while gnocchi come in various guides, napped with tomato, buffalo mozzarella, and basil, or with a topping of the evening. Tagliatelle is treated to a blanket of rich beef-veal ragù and green peas.
And now, dear reader, I must confess to a roadblock in the way of my enjoying the main courses that night: We so greedily and with such relish ate all the gnocci and cheeses and salumi and pizza and antipasti and pastas--always with a gulp of good wine--we found ourselves sated before we could order main courses. This in itself is not the worst situation in a good Italian restaurant, where a three-course meal precedes dessert. But we seemed to have made a five-course meal out of first courses and could eat no more.
I cannot, therefore, report on the savor of what followed those irresistible primi and secondi, and the only way for me to remedy that is to return sometime to Gnocco, be a little more abstemious--which will be very hard--and go on to dishes like grilled branzino simply dressed with olive oil and lemon or the small lamb chops called scottaditi--"finger burners."
We did manage to end our meal with a taste or two or three of good tiramisù and a delightful chocolate torta and good espresso made by Stefano himself.
I will go back, happily, but if you make it there before I do, pace yourself, have the entrees, and you can report back to me.
Gnocco is open for dinner daily, with brunch and lunch on weekends only. Antipasti at dinner run $10.95-$14.45, pastas $13.95 to $16.45. Entrees $19.95-$25.45.
A decade ago, Las Vegas finally began investing in its restaurants, realizing that a high demand for quality food and fine fare would be an attraction every bit as strong as gambling and big time shows, a trend soon replicated by casinos in the South and Northeast, where the Gulf casinos and Atlantic City finally came to grasp the importance of offering its customers food options beyond the usual boring buffets and sub-par restaurants. A recent visit to the Mount Airy Casino in Mount Pocono, Pennsylvania, a 90-minute drive from Manhattan, proved to me that even the smaller, not so well-known casinos, have made food an important draw for more upscale customers.
Le Sorelle Cucina is the Casino's best restaurant, serving traditional northern Italian cuisine, cooked by chef Sal Fasano, who was born in Naples, Italy. The interior of the restaurant is of a fairly typical Italian design, with bent wood chairs, red leather banquettes, glass chandeliers, some tile wainscoting, and white tablecloths. The service staff is friendly and well versed on the menu's dishes. The winelist, however, could use bolstering.
No stranger to working in casinos, Fasano previously cooked at Atlantic City's Medici, among others. One of Fasano's best qualities is his dedication to making everything himself, every morning, breads and pastas, a time-consuming but crucial way to achieve real excellence, and it definitely shows.
I started my dinner with a highlight, some wonderful antipasti. The fritto di pesce misto rivera was a generous portion of fried shrimp, calamari and scallops served with a spicy fra diavolo tomato sauce. The mozzarella alla caprese owes its marvelous flavor and texture to the fact that the cheese is made fresh every morning; it is brought to room temperature before being plated, an extra detail of control many restaurants idly overlook. For the zuppa I tried the lobster bisque, as good as I have had at some of NYC's best steakhouses, creamy and rich, with whole chunks of lobster tail.
Le Sorelle Cucina also has some great pasta dishes, large enough to order as an entrée for those not looking to loosen their belt after also ordering a meat course. The risotto pescatore, mixed with mussels, clams, scallops and shrimp, was perfectly al dente to my liking but probably a bit too much for others. Another notable pasta dish is the fettuccine bolognese, a very rich Emilia-Romagna-style meat sauce, served with shaved pecorino cheese, a pleasant substitute for the traditionally used Parmigiano cheese, which has a bit less bite.
For my main course, I ordered the veal chop special served with broccoli di rabe sautéed in garlic and olive oil, and for dessert, the strawberries zabaglione, a wonderful way of ending the evening, consisting of sweet strawberries, a rich egg custard, and topped with an aged balsamic vinegar that adds sweetness and acidity to the dish.
I give high praises to a chef who cooks food he truly loves, as opposed to those who try to create something overly fancy but lacking in taste and harmony. You will not find dishes on the menu at Le Sorelle Cucina you haven't seen on other Italian American restaurants' menus before, but each dish Chef Fasano serves tastes the way it was intended to taste.
Le Sorelle Cucina is open for dinner only. Wed.-Sun. Antipasti $7-$20, $13-$24, entrees $20-$42.
To contact Christopher Mariani send an email to christopher@johnmariani.
In the world of wine, there are certain people whose influence is so great that it's just not possible to overstate their importance. Winemakers and visionaries like Didier Dagueneau, Henri Jayer, Angelo Gaja, and Robert Mondavi, for example, have impacted the wine world to such a significant extent that their names are now synonymous with the regions in which they made--or, in Mr. Gaja's case, make--their mark.
Vietti's Alfredo Currado has been a member of this elite fraternity for decades, too. With his passing this past May, however, this seems like the appropriate time to take a fresh look at his work and invaluable contributions to the wines of his beloved Piedmont.
I recently spoke with his son Luca Currado (below), the current proprietor of the estate and a winemaker of serious renown himself, and it became apparent, as it does so often, that the Piedmont consumers know and love today would be a very different place were it not for the contributions of Alfredo Currado.
This conviction--that single-vineyard vinifications of Barolo could result in wines that were even more full of character than the more traditional wines produced from blends of several vineyards' fruit--would ultimately come to influence the way the world saw the wines of this already legendary appellation. It would also affect the producers' own understanding of the land with which they were working: The bottlings themselves became the vocal chords through which these individual great vineyards in Barolo could finally speak clearly and with a wholly unique voice, from, as the Vietti web site notes, the traditionalism of Rocche to the more polished modernism of Lazzarito and the astounding complexity of Brunate.
"We try to let the terroir of the single vineyards, the terroir of the crus, to come up in the best way possible," Currado said. "So we have many different styles of vinification, many different styles of aging. It's like for a chef to have different types of meat: the cow, the veal, the pork, the filet, and cooking each the same way. You know, it's impossible, you cannot cook all these types of meat at the same temperature, in the same way. You're going to destroy [them]. So it's much more important to be as close as possible to the soil. So this is our style: The terroir." And the winemaking for each bottling--no matter what its particular pedigree--is geared toward allowing that terroir to shine through clearly.
Vietti's impact, of course, has not been limited to Barolo. In 1967, for example, Alfredo Currado made the first dry vinification of Arneis, and Vietti's Roero Arneis is consistently among the most expressive, flat-out delicious bottlings in the region. The 2009 showed a nutty, slightly waxy nose that reminded me a bit of candy corn without the sugar. There was a hint of orange blossom fluttering around in there, too, as well as a gentle spice component in the background. The palate was bright and structured, with lemon, mineral, and subtly implied herb flavors, the entirety speaking of top-notch fruit and careful winemaking.
Barbera, too, is a calling card for Vietti, from its consistently excellent "Tre Vigne" bottlings to the single-vineyard offerings that show this grape variety a respect and attention to detail it too often failed to receive before the Currados.
The 2007 Barbera d'Asti "Tre Vigne" is typically the more feminine, and this vintage is no different, with dark cranberries, cherries, and a touch of spice on the nose that, with some air, also developed expressive vanilla and floral aromas. The wine was perfectly balanced on the palate, its moderately high acid lifting the bright red berry fruit, all of it kept in check by an edge of creaminess to the texture.
As expected, the 2007 Barbera d'Alba "Tre Vigne" was more brooding, and defined more by its darker, more muscular macerated blackberry and blueberry flavors, as well as an undercurrent of forest floor, wild mushroom, tobacco, and the minerality of fresh soil.
At the top of the chain of Vietti Barberas I tasted was the single-vineyard 2006 Barbera d'Alba "Scarrone." What set this wine apart was simply the level of detail, an almost Burgundian high-toned spice, cherry, blackberry, and truffle notes. It possessed all the muscle you'd expect from Alba, but the finesse and pedigree of this bottling were astounding. This is a Barbera that, as good as it is right now, will only continue to improve over the next 7+ years: It's practically dripping with character.
These wines, typical of Vietti, are made to the most exacting standards. This is the case with all of their bottlings, from the complex, floral and cranberry-bright 2009 Dolcetto d'Alba to their excellent Barbaresco to the most sought-after single-cru Barolos.
And despite all the accolades for those vineyard-designated bottlings, even the Barolo Castiglione--produced from fruit sourced from vineyards in Barolo, Monforte, Novello, and Castiglione Falletto--is a standout from the appellation with its heady, ethereal nose of truffles, flowers, lavender, and brown spice that leads to a palate that finds the perfect middle ground between power and delicacy, muscle and detail. This is a haunting wine, its truffles and earth and dark cherry fruit an almost Proustian evocation of this most exceptional part of the wine world--one that, without the vision, work, and dedication of the Currado family, and especially its late patriarch Alfredo, would be a very different, and far less interesting, place.
As a result of all that he accomplished, his personal place in the pantheon of wine greats is both assured and thoroughly justified, and the trailblazing work he did throughout his career is present even in the bottles with which he had no direct hand in creating.
That, it seems, is the truest test of a legacy.
Brian Freedman is a food, wine, and travel writer, wine consultant, and speaker. He writes the blog UncorkLife.com for Wine Chateau, is restaurant critic for Philadelphia Weekly, South Jersey Magazine, and Suburban Life Magazine, wine columnist for Affluent Magazine, and contributes to a number of other publications, including Philadelphia Style Magazine.
DO THEY REALLY SAY THAT IN CLEVELAND?
"We attacked the meaty bones with our chopsticks to the point where, as they say, a kitty would ignore it."--"Kasai" by Douglas Trattner, Cleveland Scene.
In East Hampton Village, NY, police went searching for Amy Paul of Rye, NY, after she showed up for a 9:30 p.m. Saturday at The Palm restaurant at 9:55 p.m. with four extra people. When told by the maitre d' there would be a wait, Paul (said police) "became irate and ripped pages out of the reservation book and then removed her shoes (heels) and went outside and began breaking the landscape lighting with her shoes until family/party members stopped her and removed her from the property." Staffers took down the license plate of her 2008 Mercedes. Paul called police and said she planned to make restitution.
* On Sept. 24 at The Peninsula Beverly Hills in Beverly Hills, CA, Spectrum Wine Auctions will host its first auction of the fall 2010 season. Open to the public and free of charge. Small bites and various wines will be served. Catalogs available through the website at www.spectrumwine.com or call 949-748-4845.
* On Sept. 24, Larkspur Restaurant in Vail, CO will host a Harvest Dinner with chef/owner Thomas Salamunovich. 4 courses for $55pp. Optional wine pairings $22 pp. Salamunovich is one of 8 featured chefs in Colorado Organic cookbook which will be available at the dinner for $29.95, signed by chef and author Jennifer Olson. Call 970-754-8050.
* On Sept. 24-26, Bon Appétit Presents Chicago Gourmet will take place in Chicago's Millennium Park, with more than 100 chefs, 300 wineries and 65 beer and spirits brands. Programming incl. interactive seminars on wine and food, celebrity chef demos from Cat Cora, Art Smith, Rick Bayless, Stephanie Izard, and tastings from the city's top restaurants. $150pp for 1-day ticket; $250pp for weekend ticket. A burger competition on Sept. 24 kicks off the weekend. $75pp. Visit www.chicagogourmet.org.
* On Sept. 25 in Clayton, GA, Persimmon Creek Vineyards presents an evening of fine Southern fare prepared by Chef Rebecca Lang. Author Cassandra King will be reading from her best selling novels. $85 pp. Call 706-212-7380.
* On Sept. 26 in NYC Henry's will kick off Eat/Drink Local Week with Chef Mark and owner Henry Rinehart welcoming local farmers, cheesemongers, jam makers and winemakers for a three-course tasting dinner featuring ingredients from the local Greenmarket and wine pairings from Red Tail Ridge Vineyards., to benefitThe Greenmarket's Youth Education Program. $65 pp. Call 212-866-0600 or www.henrysnyc.com.
* On Sept. 27, in NYC, the 17th Annual Autumn Harvest Dinner returns to Gramercy Tavern. Each of the five courses of the dinner will be prepared by a different chef, with wines chosen by renowned sommeliers. Tix start at $500, with proceeds benefitting Share Our Strength. Visit strength.org/autumnharvest.
* On Sept. 28, The Lanesborough, London, UK is partnering with Laurent-Perrier, famed champagne house, to host a unique Master Class. David Hesketh, Managing Director of Laurent-Perrier UK will lead attendees through an 8-course menu designed by Michelin-starred chef Heinz Beck of The Lanesborough's, Apsleys – A Heinz Beck Restaurant. £250 pp. Call +44 (0) 20 7259 5599 or visit www.lanesborough.com .
* On Sept. 30 in NYC, Starch 'N' Brew presents "NYC Brewer's Choice," with over fifteen of the country's top brewers presenting rare, select small-batch beers alongside their own favorite food pairings. Greg Hall of Goose Island will be the Keynote Speake, with Garrett Oliver of Brooklyn Brewery, Kelly Taylor of Kelso of Brooklyn, Phil Markowski of Southampton, Shane Welch of Sixpoint Craft Ales, and many more. $90 pp. Call 917-368-8357.
* From Sept. 30–Oct. 3, in Missoula, Montana, The Resort at Paws Up will host the annual "Montana Master Chefs" event with former BRAVO-TV "Top Chef" competitors and world-class vitners. All-inclusive package rates start from $4,323.00/couple (4 days/3 nights–based on 2 adults/home). Call 800-473-0601.
* On Oct. 1, in Washington DC, The Willard InterContinental and Café du Parc celebrate DC's "Third Annual Vendanges," the autumnal wine harvest festival as enjoyed throughout France, incl. regional wines, beers, authentic French festival dishes, live music, dancing and grape-stomping. Call 202-942-7000. $20 pp.
* On Oct. 1 in Palm Beach, FL, The Ritz-Carlton, Palm Beach presents Pumpkin Palooza, a 31-day Pumpkin Picnic. Eau Spa by Cornelia introduces a seasonal indulgence, Pumpkin Perfecting Facial - $220 pp. Kids can enjoy a Cupcake Tea and Costume Party on Oct. 23. Adults $45 pp/Children $30pp. Call 561-540-4810.
* On Oct. 2 & 3 in NYC, The French Culinary Institute CEO and Founder, Dorothy Cann Hamilton, and Gillian Duffy, New York Magazine culinary editor, co-host the 3rd annual New York Culinary Experience, an opp. to cook hands-on with chefs incl. Johnny Iuzzini, Alain Ducasse, Morimoto, David Bouley, Laurent Tourondel, Jacques Torres, and Anita Lo. $1,595 pp, $1,495 +2 or more. http://nymag.com/nyce/ or call 646-314-4413.
* On Oct. 2 in Paso Robles, CA six top chefs, a local gourmet cheese proprietor and more than 25 vintners will showcase at the city's first-ever "Paso Glow" dinner, held as part of Sunset Magazine's "SAVOR the Central Coast"; Tix at www.savorcentralcoast.com for $125 pp.
* On Oct. 3 in Houston, TX, My Table magazine and Sysco present the 2010 Houston Culinary Awards, 3-course wine dinner and awards ceremony. $150 pp. Call 713-529-5500; www.HoustonCulinaryAwards.com.
* On Oct. 3 in Trussville, AL, Garden & Gun presents "Harvest Feast", a Southern supper that pays homage to the rich culinary tradition of Alabama. Notable chefs include Chris and Idie Hastings of Hot and Hot Fish Club. $75 pp. Call 201-445-6677 or visit www.gardenandgun.com/harvestfeast.
* From Oct. 3-8 and Oct. 10-15, in Los Angeles, American Express & LA INC. present dineLA Restaurant Week. 250 + restaurants will offer 3-course prix-fixe lunch and dinner menus. Lunch ranges from $16-$28 and dinner from $26-$44 pp. Visit www.dinela.com/restaurantweek.
* On Oct. 6 in Winnetka, IL, chef/owner Michael Lachowicz celebrates the 5th anniversary of Restaurant Michael with a six-course dinner prepared with the help of local chefs Roland Liccioni of Le Francais, Patrick Chabert, longtime sous chef of Jean Banchet, and more. Proceeds to nonprofit PAWS Chicago. $175 pp plus tax and gratuity. 847-441-3100 or visit www.restaurantmichael.com.
* On Oct. 6, in Provence, Wine Lovers Tours will start one of 2 tours to Southern France featuring VIP cultural and wine visits as well as a truffle farm in the height of harvest time. Each tour $3,399, with a $100 discount for taking both. Call 800-256-0141; www.wineloverstours.com.
*On Oct. 6 in NYC, The Mario Batali Foundation presents Magic, Martinis and Mario hosted by Mario Batali and Mixologist Tony Abou Ganim and Comedian/Magician Billy Harris. $700 pp. Tix at www.mariobatalifoundation.org.
* From Oct. 7-10 in New Orleans, LA, Cafe Adelaide and the Swizzle Stick Bar in conjunction with Loew's New Orleans Hotel present their first Culinary Weekend, incl. a cocktail reception with Executive Chef Chris Lusk, Ti Martin & Lally Brennan of the Commander's Palace Family of Restaurants and guest chefs' Tory McPhail of Commander's Palace and James Beard Award Winner, John Currence of City Grocery; Farmer's Market and cooking class with Chef Chris Lusk. Dinner at Cafe Adelaide and Sunday Brunch at Commander's Palace. $1450 per couple. Call Diane Riche at 504-595-5310; www.cafeadelaide.com .
* From Oct. 7-10 in New Orleans, LA, Café Adelaide features an "Eating, Drinking, and Carrying On" Culinary Weekend Package, with Chef Chris Lusk, Bar Chef Lu Brow and guest chef John Currence. $1,450 per couple based on double occupancy at the Loews New Orleans Hotel. Call 504-595-5310 or visit www.cafeadelaide.com .
* On Oct. 7 at 55 locations nationwide, Morton's the Steakhouse and three generations of the Mondavi Family -- will host an interactive four-course wine dinner with wines from Charles Krug Winery, Folio Fine Wine Partners and Continuum Estate and charity auction to benefit Make-A-Wish Foundation. The main dinner at the Carriage House at Charles Krug winery will broadcast simultaneously to 54 other Morton's private dining rooms. 175 pp. Visit www.mortons.com/celebratingthelegendaryblend .
* On Oct. 8 in Johannesburg, South Africa, Mantis' Monarch Hotel will host a food and wine dinner presided over by Mike Ratcliffe, Managing Director of family winery Warwick Estate and winery, Vilafonté. These renowned wines will be paired with a five-course tasting menu prepared by Monarch's chef Keith Frisley and rounded off with a cheese platter. US$63 pp. Call Jane Eedes +21-530-3308 or email janee@ramsaymedia.co.za.
* From Oct. 9-10, in San Diego, CA, The Gourmet Experience will be held. $25 for a single day and $45 for a weekend pass. Visit www.thegourmetexpo.com or call 858-578-9463.
On Oct. 7 at 55 locations nationwide, Morton's the Steakhouse and three generations of the Mondavi Family -- coming together for the first time ever -- will host an interactive four-course wine dinner with wines from Charles Krug Winery, Folio Fine Wine Partners and Continuum Estate and charity auction to benefit Make-A-Wish Foundation. The main dinner at the Carriage House at Charles Krug winery will broadcast simultaneously to 54 other Morton's private dining rooms, making it possible for 2,400 guests to dine alongside Mondavi family members. $175pp. Visit www.mortons.com/celebratingthelegendaryblend.
* On Oct. 9, Serpas True Food in Atlanta, GA, will host the second annual Fashion Plates featuring a four-course brunch with endless Champagne cocktails. The event will showcase the must-have fall and winter fashions from local boutiques to benefit Susan G. Komen for the Cure. $45 pp. Call 404-888-9348.
John Mariani is a columnist for Esquire, Bloomberg News, and Diversion. He is author of The Encyclopedia of American Food & Drink (Lebhar-Friedman), The Dictionary of Italian Food and Drink (Broadway), and, with his wife Galina, the award-winning Italian-American Cookbook (Harvard Common Press).


Business in the front, party in the back! This lightweight sweater is comfy, on-trend, and is so versatile! The "Malibu Brunch Top" has a scoop neckline, soft fabric, and trendy open twist back. Style with jeans and a lace bralette for an effortlessly cute look!


Found 2 webcams in Goslar district (Niedersachsen, Germany, Europe). Watch weather web cameras (photo and video) showing live images. Coastal & inland web cams.
Description: Camera live, sight of Kurpark in Hahnenklee. Webcam inland showing weather images updated. Landscapes real time web cams.


Madison's research interests lie at the intersection of history and the science of human origins. Her research focuses on fossils as scientific objects, examining the roles fossils play in the scientific process.
Biodesign AL1-30E 1001 S. McAllister Ave.
A Biologist in the desert studying marine ecosystems. Battling against plastic pollution through analytical research, citizen science, and outreach.


Before you set your next goal or begin your next project, STOP. There's one exercise I like to do that significantly increases my chances of not only meeting, but exceeding, my expectations.
Most of us are familiar with postmortem meetings—they come right after finishing a project or hitting a milestone. We use this time to reflect on mistakes made, battles won, and what we can learn to improve moving forward. Postmortems are great, and you should continue doing them, but there is one very big problem: it happens after the project is finished.
A premortem begins by imagining the worst: you didn't meet your goal. Think about your goal a few weeks, months, or years from now, and imagine that you didn't meet it. Something happened. Name that something. In a premortem, you anticipate what could go wrong so you can mitigate errors or negative influence before you it happens.
The first time, I thought the question was rhetorical. I smiled and said, "I don't know," and then I stumbled over my words, "I won't know until I try?" And then there was an awkward pause.
Honestly, the question made me feel uncomfortable. What's the worst that could happen? Uhhh… I fail? We had talked about failure, a lot—like, a lot, a lot—and I'm prepared to fail and I'm open to feedback. What is he getting at? Is this a test?
Andy cleared his throat and shifted in his chair—this meant I was missing the point.
It was starting to make sense. In asking, "What's the worst that could happen," Andy wasn't trying to psych me out and scare me away from the project, or even trying to give me a boost of confidence by asking it rhetorically. No, he wanted me to actually name potential problems before they arose, which gave me control over them, empowering me to succeed.
State Clearly What You Plan to Do.
In this first step, name everything you are going to do so you achieve your goal on time, on target, and on budget.
Flip the Tables and Ask: Why Is This Going to Fail?
"Let's say you worked really hard and you put a lot of time, money, and effort into your goal. What does the worst case look like to you? Let's start with the first benchmark. In two weeks we're sitting here and you still haven't made any progress. What happened?
In this step, you ask: Why am I going to fail? This is your time to be your own best devil's advocate. What is going to get in your way? Be honest. Poke holes in your plan, and name all the things that could make it fail.
Create a Preventive Action Plan.
In the last step, you make a preventative action plan. Now that you know the weaknesses in your plan, how are you going to keep an eye on them so they don't disrupt your project? Think of some checks and balances you can put in place to monitor those weaknesses throughout the duration of your project.
Do this again for each anticipated milestone—for example, at two weeks, one month, two months, three months—until you accomplish your goal or finish your project.
Knowing how to plan a premortem is a must-have skill in the Age of Agility. Too often, we react to failure or disruptions instead of anticipating them. A premortem isn't responding to failure like a postmortem—a premortem anticipates risks so failure can be mitigated before you encounter it.
When you think about what could happen and anticipate wrong turns, you reduce the chance of failure. When you learn the names of your demons, you control them instead of them controlling you.


figure by Jon-Paul Kaiser // Rotocasted: Toy collecting library.
ok, this is hilarious!!! this face, those cute lil feets with tiny toes, and all those wrinkles let him look so chubby + i love the blood splatters on the sword!
such a great paint job on this platform!


text:
Q: "Spy++ has encountered a problem in the message hook" I am deep in the middle of troubleshooting some Windows API messaging problem and I find that Spy++ is not working anymore. It doesn't even work on Notepad. On some occasions, it brings up this message:

---------------------------
Microsoft Spy++
---------------------------
Spy++ has encountered a problem in the message hook. To prevent

hanging the system, the hook has been disabled, so no further

messages will be logged.Please restart Spy++ to re-enable

message logging.
---------------------------
OK
---------------------------

Any known reasons for this to happen?
Edit: Just wondering: could this be due to my anti-virus or a Windows update? Or some other program playing with message hooks?

A: I don't know about the specific error, but if Spy++ is misbehaving, it may be worth trying Winspector instead.

A: I've sometimes problems with others programs that install a global hook and don't play right with spy++, try stopping all programs that you don't need to debug. Try also rebooting the machine just to be sure.
Also has often happened in the pass that trying to debug with VS and spy++ caused the whole machine to hang. A better approach is to use remote debugging in a completely clean machine to ensure that I don't have any interference from others programs (a virtual machine can be fine to such cases).
As Neil stated Winspector uses a different hooking mechanism and may work in situations where spy++ will fail, although sometimes the message logs is too nice (at least for me).

A: I ran into this exact problem, and I had to uninstall McAfee virus protection and reboot before Spy++ would work.

redpajama_set_name: RedPajamaStackExchange


text:
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A Text-book of Euclid's Elements for the Use of Schools, Βιβλίο 1
Από τον/την Euclid
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ON THE CONSTRUCTION OF TRIANGLES WITH GIVEN
PARTS.
Obs. No general rules can be laid down for the solution of problems in this section ; but in a few typical cases we give constructions, which the student will find little difficulty in adapting to other questions of the same class.
1. Construct a right-angled triangle, having given the hypotenuse and the sum of the remaining sides.
[It is required to construct a rt.angled A, having its hypotenuse equal to the given straight line K, and thesum of its remaining sides equal to AB. From A draw AE making with BA
K an L equal to half a rt. L. From centre B, with radius equal to K, describe a circle cutting AE in the points C, C'.
A D D' From C and C draw perps CD, C'D' to AB; and join CB, C'B. Then either of the As CDB, C'D'B will satisfy the given conditions.
NOTE. If the given hypotenuse K be greater than the perpendicular drawn from B to AE, there will be two solutions. If the line K be equal to this perpendicular, there will be one solution ; but if less, the problem is impossible.]
2. Construct a right-angled triangle, having given the hypotenuse and the difference of the remaining sides.
3. Construct an isosceles right-angled triangle, having given the sum of the hypotenuse and one side.
4. Construct a triangle, having given the perimeter and the angles at the base.
[Let AB be the perimeter of the required A, and X and Y the _8 at the base.
From A draw AP, making the 2 BAP equal to half the LX.
From B draw BP, making the L ABP equal to half the . Y.
From P draw PQ, making the L APQ equal to the L BAP.
From P draw PR, making the L BPR equal to tie L ABP.
Then shall PQR be the required A.]
5. Construct a right-angled triangle, having given the perimeter and one acute angle.
6. Construct an isosceles triangle of given altitude, so that its base may be in a given straight line, and its two equal sides may pass through two fixed points.
[See Ex. 7, p. 55.] 7. Construct an equilateral triangle, having given the length of the perpendicular drawn from one of the vertices to the opposite side.
8. Construct an isosceles triangle, having given the base, and the difference of one of the remaining sides and the perpendicular drawn from the vertex to the base.
[See Ex. 1, p. 96.) 9. Construct a triangle, having given the base, one of the angles at the base, and the sum of the remaining sides.
10. Construct a triangle, having given the base, one of the angles at the base, and the difference of the remaining sides. [Two cases arise, according as the given angle is adjacent to the greater side or the less. ]
11. Construct a triangle, having given the base, the difference of the angles at the base, and the difference of the remaining sides.
[Let AB be the given base, X the difference of the Ls at the base, and K the difference of the remaining sides.
Draw BE, making the LABE equal to half the 2 X.
From centre A, with radius equal to K, describe a circle cutting BE in D and D'. Let D be the point of intersection nearer to B.
Join AD and produce it to C.
Draw BC, making the 2 DBC equal to the 2 BDC.
Then shall CAB be the A required. Ex. 7, p. 109. Note. This problem is possible only when the given difference K is greater than the perpendicular drawn from A to BE.]
12. Construct a triangle, having given the base, the difference of the angles at the base, and the sum of the remaining sides.
13. Construct a triangle, having given the perpendicular from the vertex on the base, and the difference between each side and the adjacent segment of the base,
14. Construct a triangle, having given two sides and the median which bisects the remaining side.
[See Ex. 18, p. 110.] 15. Construct a triangle, having given one side, and the medians which bisect the two remaining sides.
[See Fig. to Ex. 4, p. 113.
Let BC be the given side. Take two-thirds of each of the given medians; hence construct the triangle BOC. The rest of the construction follows easily.]
16. Construct a triangle, having given its three medians. [See Fig. to Ex. 4, p. 113.
Take two-thirds of each of the given medians, and construct the triangle OKC. The rest of the construction follows easily.]
See Propositions 35—48. Obs. It must be understood that throughout this section the word equal as applied to rectilineal figures will be used as denoting equality of area unless otherwise stated,
1. Shew that a parallelogram is bisected by any straight line which passes through the middle point of one of its diagonals.
[1. 29, 26.] 2. Bisect a parallelogram by a straight line drawn through a given point.
3. Bisect a parallelogram by a straight line drawn perpendicular to one of its sides.
4. Bisect a parallelogram by a straight line drawn parallel to a given straight line.
5. ABCD is a trapezium in which the side AB is parallel to DC. Shew that its area is equal to the area of a parallelogram formed by drawing through X, the middle point of BC, a straight line parallel to AD, meeting DC, or DC produced.
(1. 29, 26.] 6. A trapezium is equal to a parallelogram whose base is half the sum of the parallel sides of the given figure, and whose altitude is equal to the perpendicular distance between them.
7. ABCD is a trapezium in which the side AB is parallel to DC; shew that it is double of the triangle formed by joining the extremities of AD to X, the middle point of BC.
8. Shew that a trapezium is bisected by the straight line which joins the middle points of its parallel sides.
[1. 38.] Obs.
In the following group of Exercises the proofs depena chiefly on Propositions 37 and 38, and the two converse theorems.
9. If two straight lines AB, CD intersect at X, and if the straight lines AC and BD, which join their extremities are parallel, shew that the triangle AXD is equal to the triangle BXC.
10. If two straight lines AB, CD intersect at X, so that the triangle AXD is equal to the triangle XCB, then AC and BD are parallel.
11. ABCD is a parallelogram, and X any point in the diagonal AC produced ; shew that the triangles XBC, XDC are equal. \[See Ex. 13, p. 70.]
12. ABC is a triangle, and R, Q the middle points of the sides AB, AC; shew that if BQ and CR intersect in X, the triangle BXC is equal to the quadrilateral AQXR. (See Ex. 5, p. 79.]
13. If the middle points of the sides of a quadrilateral be joined in order, the parallelogram so formed (see Ex. 9, p. 105] is equal to half the given figure.
14. Two triangles of equal area stand on the same base but on opposite sides of it: shew that the straight line joining their vertices is bisected by the base, or by the base produced.
15. The straight line which joins the middle points of the diagonals of a trapezium is parallel to each of the two parallel sides.
16. (i) A triangle is equal to the sum or difference of two triangles on the same base (or on equal bases), if the altitude of the first is equal to the sum or difference of the altitudes of the others.
(ii) A triangle is equal to the sum or difference of two triangles of the same altitude, if the base of the first is equal to the sum or difference of the bases of the others.
Similar statements hold good of parallelograms.
17. ABCD is a parallelogram, and O is any point outside it; shew that the sum or difference of the triangles OAB, OCD is equal to half the parallelogram. Distinguish between the two cases.
Obs. On the following proposition depends an important theorem in Mechanics : we give a proof of the first case, leaving the second case to be deduced by a similar method.
18. (i) ABCD is a parallelogram, and O is any point without the angle BAD and its opposite vertical angle; shew that the triangle OAC is equal to the sum of the triangles OAD, OAB.
(ii) If O is within the angle BAD or its opposite vertical angle, the triangle OAC is equal to the difference of the triangles OAD, OĂB.
CASE I. If O is without the L DAB and its opp. vert. L, then OA is without the parin ABCD : therefore the perp. drawn from C to OA is equal to the sum of the perps drawn from B and D to OA. [See Ex. 20, p. 107.]
Now the As OAC, OAD, OAB are upon the saine base OA; and the altitude of the A OAC with respect to this base has been shewn to
B be equal to the sum of the altitudes of the As OAD, OAB.
Therefore the AOAC is equal to the sum of the As OAD, OAB. [See Ex. 16, p. 118.]
Q.E.D.
19. ABCD is a parallelogram, and through O, any point within it, straight lines are drawn parallel to the sides of the parallelogram; shew that the difference of the parallelograms DO, BO is double of the triangle AOC. [See preceding theorem (ii).]
20. The area of a quadrilateral is equal to the area of a triangle having two of its sides equal to the diagonals of the given figure, and the included angle equal to either of the angles between the diagonals.
21. ABC is a triangle, and D is any point in AB; it is required to draw through D a straight line DE to meet BC produced in E, so that the triangle DBE may be equal to the triangle ABC.
[Join DC. Through A draw AE parallel to DC.
Join DE.
The A EBD shall be equal to the A ABC.]
« ΠροηγούμενηΣυνέχεια »

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text:
Reforming tax for the self-employed should be welcomed by progressives and fiscal hawks alike
9 March 2017 by Torsten Bell
Raising taxes is hard for Chancellors to do. That shouldn't be a surprise; saints aside, most human beings would rather not have less cash in their pocket. But that can't be the end of any discussion on tax, unless you'd rather not have any schools, roads or the NHS.
That's why it's time to put some perspective back into the political hot air that has followed the Chancellor's decision to raise National Insurance for the self-employed, because this change is fundamentally the right thing to do.
The first part of that perspective is to recognise that this is a tiny tax rise. £200 million a year is a lot to you and me, but is lost in the roundings at the Treasury. For example it pales into insignificance compared to the more than £12 billion worth of benefit cuts being rolled out over the next few years that mean the incomes of the bottom third of working-age households are expected to actually fall – a fact not exactly filling the front pages of newspapers.
Second, this tax rise is progressive. Those earning less than £16,250 are unaffected or gaining. Because the self-employed have typical earnings of just under 14,000 this means over half will be better off or unaffected by these coming changes – including two thirds of all self-employed women. And because rate increases fall heaviest on the higher earners, over half of the overall tax increase will come from the richest 10 per cent of households meaning a (very small) reduction in inequality.
Third, there are some differences in the benefits that the self-employed are entitled to compared to employees, but that gap has narrowed hugely in recent years. This tax increase needs to be seen in the context of the new single tier state pension – which came in last April. This closes by far the biggest remaining benefit differences between the self-employed and employees.
Fourth, because this tax rise is so tiny, it's worth reflecting on why the Chancellor is acting. It can't be just to raise revenue, because there are hundreds of easier ways to do that like scrapping expensive and unwise corporation tax cuts between now and 2020 that would raise £5bn.
So the Chancellor's action is not about the revenue raised but the incentives changed. He and many others rightly recognise that fast growing self-employment combined with a much lower tax take for each person that is self-employed is posing an ever growing risk to our public finances. Or to put it another way, to everyone else's tax bill and public services.
Fifth, and crucially, even after this change self-employment will still be heavily incentivised by much lower national insurance bills. That's partly because they will still pay only 11 per cent compared to the 12 per cent paid by employees. But much more importantly it reflects the fact that there is no equivalent of employer national insurance (a 13.8 per cent tax on wages) when it comes to self-employment. Overall, the Treasury is still forecast to lose around £6 billion each year from this favourable tax treatment.
Now of course the Treasury could have done a better job. They should have been open that this was a breach of the 2015 manifesto – but honest too that the reason for this is that is the world has changed. If you favour total transparency, you could also argue – as some of its authors have – that the manifesto commitment was very silly in the first place. You'd be right.
Also better would have been if the changes were part of a wider set of reforms, looking at the full picture of self-employed taxation and giving the self-employed more support with the likes of maternity pay and private pension saving. Increasing such support for the self-employed is an important part of how we update our tax, benefit and employment laws for the 21st Century world of work. A new consultation on parental benefits for the self-employed may lead to welcome improvements in this area.
But those reasonable criticisms of how the Chancellor's self-employment National Insurance rise has been handled are totally different to most of the opposition to this change – which is that it is wrong to try and narrow the large tax gap between the self-employed and employees. Far from it, on both fairness grounds and to protect the public finances, narrowing that gap is the right thing to do.
This blog originally appeared on the New Statesman's Staggers blog
The experience of social care workers, and the enforcement of employment rights in the sector
Author: Nye Cominetti
New Year's Outlook 2023
They think it's all over… it isn't now
Train in Vain?
Skills, tasks, and training in the UK labour market
Author: Nye Cominetti, Rui Costa, Andrew Eyles, Kathleen Henehan, Sandra McNally
Torsten Bell Chief Executive


text:
Home/Technology/iPhone 14, iPhone 14 Plus and Pro models launched: Check prices, specifications and other details
iPhone 14, iPhone 14 Plus and Pro models launched: Check prices, specifications and other details
Rossy Wanda Send an email Sep 8, 2022
iPhone 14 launched: Apple has announced its latest set of iPhone's at premium prices. The iPhone 14 Pro and iPhone 14 Pro Max have received major changes and advancements.
Apple has finally announced its latest iPhone 14 series. The standard model is a minor upgrade over the iPhone 13, whereas the iPhone 14 Pro models have received some major and interesting changes that will surely attract a lot of customers. Apple has even taken wraps off a new iPhone 14 Plus model, which is a replacement for the iPhone mini version. With the launch of the new iPhone's, Apple has also discontinued the iPhone 11 series. Here's everything you need to know about the new iPhone 14 series.
iPhone 14, iPhone 14 Plus launched
With the iPhone 14 Pro models, Apple has finally switched to the punch-hole display design. We have been seeing this design on most Android phones and it has now finally arrived on iPhone as well. Unfortunately, the standard iPhone 14 and the iPhone 14 Plus model are sticking to the older wider notch design that we have seen on the iPhone 13 series. The devices will be on sale in five colors – midnight, starlight, blue, purple, and product red.
Elon Musk Says Around 100 Starlinks Now Active In Iran Amid Protest
But, the good thing is that people who want a bigger screen and battery at a lower price will be able to get these with the new iPhone 14 Plus variant. The iPhone 14 has a 6.1-inch screen, whereas the Plus version features a 6.7-inch screen, which is what you get with the iPhone Pro Max too. The devices have an OLED screen with support for 1-200nits of peak brightness and Dolby Vision. Both the iPhone pack a A15 Bionic chip, which one will find in the last year's models.
You get the same dual camera setup at the back on both phones, but they have a new 12-megapixel main camera with a larger sensor and 1.9micron pixels. It has support for OIS. Apple is claiming that the new devices will offer 49 percent improvement in low-light scenarios compared to the older models. For this, there is a new Photonic Engine for enhanced image processing to offer better low-light photos. Furthermore, the Night-mode exposure is also now twice as fast, as per the company.
There is a 12-megapixel camera on the front too, but this one now has support for a hybrid system with a True Depth camera, which will help lock focus faster, even in low light. There is also now a new video action mode that utilizes the full sensor with "over scan" and "roll correction" to deliver a more stabilized video.
The iPhone 14 comes with features like crash detection as well as Satellite connectivity. The latter is a great feature that will help people communicate with rescuers in places where there is no network. Your iPhone will automatically find a satellite, but for this, you need to be outside with a clear view of the sky. Once your iPhone finds the connection, it will be able to share the location. Apple is calling this feature "Emergency SOS via Satellite." Apple will be offering this feature for free, but for only 2 years with iPhone 14. It will first be available in countries such as the US and Canada. It will be launched in other regions in November.
The iPhone 14 comes with a starting price of $799, which is around Rs 63,650 in India when converted. The iPhone 14 Plus is priced at $899 (around Rs 71,610). In India, customers can get iPhone 14 for Rs 79,900 and the iPhone 14 Plus for Rs 89,900 from apple.com and through Apple's authorized resellers.
iPhone 14 Pro, iPhone 14 Pro Max launched
Apple's iPhone 14 Pro and iPhone 14 Pro Max have received major upgrades in most departments. The devices offer a pill-shaped punch-hole display, which is the biggest design upgrade over last year's models. There are two cutouts – one house the Face ID components and the second one includes the front-facing camera. Interestingly, one will be able to check the notifications on the notch in form animation.
They feature thinner bezels around the display. It has surgical-grade stainless steel and a textured matte glass design. The standard Pro model packs a typical 6.1-inch screen, whereas the Pro Max sports a 6.7-inch panel. The handsets will be available in Space Black, Silver, Gold, and Deep Purple colors. Unlike the iPhone 14 and iPhone 14 Plus, the Pro models get the new A16 Bionic chip set.
For photography, there is a triple rear camera setup, including a 48-megapixel primary camera, which is a big upgrade over the 12-megapixel sensor seen on the older models. It is backed by a new 12-megapixel ultra wide camera with 1.4 µm pixels, which should help deliver sharper images with more detail. The setup also includes an improved telephoto camera that offers 3x optical zoom.
The iPhone 14 Pro price starts from $999 (around Rs 79,585), and the iPhone 14 Pro Max is priced at $1,099 (around Rs 87,550). Both the i Phones will be available for pre-order on September 9 in the US. In India, the iPhone 14 Pro comes with a starting price of Rs 129,900 and the iPhone 14 Pro Max for Rs 139,900.
Apple iPhone 14 iPhone 14 launched
No choice': Musk defends Twitter layoffs, says company losing $4 million per day
Wipro, Infosys and Tech Mahindra reject freshers after giving them offer letters, cancel many hirings
PM Narendra Modi to launch 5G services in India on October 1
iOS 16 Is Phenomenal But Here's Why I'm Switching Back To iOS 15
Hughes to provide high-throughput internet service through ISRO satellites
Russia buying weapons from North Korea to fight Ukraine: U.S. Intelligence
Sensex, Nifty decline for 2nd day on growing rate-hike fears, weak global markets
MQ-9B Drones: India will keep an eye on China and Indian Ocean with the same drone that killed Zawahiri, talks in final stage
iPhone 14: May be launching on September 7, new Apple Watch will also be launched
5G launch countdown begins: 5G spectrum assignment letter to all companies, will be launched soon
Soil excavated from water bodies to be used for railway, highways projects
Hyundai partners with Tata Power to install DC fast EV charging stations for electric vehicles across India


(Reuters) - German Bundesliga side VfB Stuttgart have signed defender Ozan Kabak from Galatasaray for 11 million euros ($12.5 million), the Turkish club said on Thursday.
Ozan, 18, has signed a contract until June, 2024.
"It is a success story for such a young player to increase his value to this level within three months. The success of Ozan Kabak inspires all Turkish young players that one day their dreams may come true as well," Galatasaray Chairman Mustafa Cengiz said in a statement on the club website.Ozan graduated to Galatasaray's first team this season and made 17 appearances.
"I will carry the title 'son of Galatasaray' on my chest all my life," Ozan said on Twitter.


text:
"""This module holds :class:`jukeboxcore.gui.treemodel.ItemData` subclasses that represent filesys data,
e.g. a :class:`jukeboxcore.filesys.TaskFileInfo`
"""
from PySide import QtCore

from jukeboxcore.gui.treemodel import ItemData
from jukeboxcore.filesys import JB_File

def taskfileinfo_element_data(tfi, role):
    """Return the data for the element (e.g. the Asset or Shot)

    :param tfi: the :class:`jukeboxcore.filesys.TaskFileInfo` holds the data
    :type tfi: :class:`jukeboxcore.filesys.TaskFileInfo`
    :param role: item data role
    :type role: QtCore.Qt.ItemDataRole
    :returns: data for the element
    :rtype: depending on role
    :raises: None
    """
    task = tfi.task
    element = task.element
    if role == QtCore.Qt.DisplayRole or role == QtCore.Qt.EditRole:
        return element.name

def taskfileinfo_task_data(tfi, role):
    """Return the data for task

    :param tfi: the :class:`jukeboxcore.filesys.TaskFileInfo` holds the data
    :type tfi: :class:`jukeboxcore.filesys.TaskFileInfo`
    :param role: item data role
    :type role: QtCore.Qt.ItemDataRole
    :returns: data for the task
    :rtype: depending on role
    :raises: None
    """
    task = tfi.task
    if role == QtCore.Qt.DisplayRole or role == QtCore.Qt.EditRole:
        return task.name

def taskfileinfo_descriptor_data(tfi, role):
    """Return the data for descriptor

    :param tfi: the :class:`jukeboxcore.filesys.TaskFileInfo` holds the data
    :type tfi: :class:`jukeboxcore.filesys.TaskFileInfo`
    :param role: item data role
    :type role: QtCore.Qt.ItemDataRole
    :returns: data for the descriptor
    :rtype: depending on role
    :raises: None
    """
    if role == QtCore.Qt.DisplayRole or role == QtCore.Qt.EditRole:
        return tfi.descriptor

def taskfileinfo_path_data(tfi, role):
    """Return the data for path

    :param tfi: the :class:`jukeboxcore.filesys.TaskFileInfo` holds the data
    :type tfi: :class:`jukeboxcore.filesys.TaskFileInfo`
    :param role: item data role
    :type role: QtCore.Qt.ItemDataRole
    :returns: data for the path
    :rtype: depending on role
    :raises: None
    """
    if role == QtCore.Qt.DisplayRole or role == QtCore.Qt.EditRole:
        return JB_File(tfi).get_fullpath()

def taskfileinfo_version_data(tfi, role):
    """Return the data for version

    :param tfi: the :class:`jukeboxcore.filesys.TaskFileInfo` that holds the data
    :type tfi: :class:`jukeboxcore.filesys.TaskFileInfo`
    :param role: item data role
    :type role: QtCore.Qt.ItemDataRole
    :returns: data for the version
    :rtype: depending on role
    :raises: None
    """
    if role == QtCore.Qt.DisplayRole:
        return 'v%03i' % tfi.version

def taskfileinfo_rtype_data(tfi, role):
    """Return the data for rtype

    :param tfi: the :class:`jukeboxcore.filesys.TaskFileInfo` that holds the data
    :type tfi: :class:`jukeboxcore.filesys.TaskFileInfo`
    :param role: item data role
    :type role: QtCore.Qt.ItemDataRole
    :returns: data for the releasetype
    :rtype: depending on role
    :raises: None
    """
    if role == QtCore.Qt.DisplayRole:
        return tfi.releasetype

class TaskFileInfoItemData(ItemData):
    """Item Data for :class:`jukeboxcore.gui.treemodel.TreeItem` that represents a :class:`jukeboxcore.filesys.TaskFileInfo`
    """

    def __init__(self, taskfileinfo):
        """Constructs a new item data for the taskfileinfo

        :param taskfileinfo: the taskfileinfo to represent
        :type taskfileinfo: :class:`jukeboxcore.filesys.TaskFileInfo`
        :raises: None
        """
        super(TaskFileInfoItemData, self).__init__()
        self._taskfileinfo = taskfileinfo

    columns = [taskfileinfo_element_data,
               taskfileinfo_task_data,
               taskfileinfo_descriptor_data,
               taskfileinfo_version_data,
               taskfileinfo_rtype_data,
               taskfileinfo_path_data,]

    def column_count(self, ):
        """Return the number of columns that can be queried for data

        :returns: the number of columns
        :rtype: int
        :raises: None
        """
        return len(self.columns)

    def data(self, column, role):
        """Return the data for the specified column and role

        The column addresses one attribute of the data.

        :param column: the data column
        :type column: int
        :param role: the data role
        :type role: QtCore.Qt.ItemDataRole
        :returns: data depending on the role
        :rtype:
        :raises: None
        """
        return self.columns[column](self._taskfileinfo, role)

    def internal_data(self, ):
        """Return the taskfileinfo

        :returns: the taskfileinfo
        :rtype: :class:`jukeboxcore.filesys.TaskFileInfo`
        :raises: None
        """
        return self._taskfileinfo

redpajama_set_name: RedPajamaGithub


text:
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Clip Art for Feasts and Seasons, Celebrations and Service offers clip art in four new formats on one convenient CD-ROM for both the PC (Windows) and Macintosh. More than seven hundred quality black-and-white images are included on the CD at a resolution of 300 dpi, for the professional black-and-white graphics you want on your church, school, or personal documents. Average image size is 2 1/2 x 2 1/2 at 100%.
Combining the volumes Clip Art for Feasts and Seasons and Clip Art for Celebrations and Service by popular liturgical artist Gertrud Mueller Nelson, Clip Art for Feasts and Seasons, Celebrations and Service articulates Christian life throughout the year. It illustrates themes in the gospel of the three-year cycle for liturgical celebrations such as Advent, Epiphany, and Easter, as well as numerous school-year activities and works of service and ministry.
The clip art images are recorded in four formats: TIFF, BMP, JPEG, and PDG. The entire set of clip art images is stored in a folder labeled as one of these formats. Image file names are the same for all formats with an appropriate Windows file extension. The CD also contains a set of contact sheets which display a thumbnail of each image with the image file name. The contact sheets are Adobe Acrobat PDF files which may be printed as a set or as individual sheets. Each contact sheet has 24 thumbnails on letter-sized paper. Each thumbnail image is linked to a catalog page for that image. Simply click on the thumbnail to go to the catalog page.
The image catalog contains one image per page along with descriptive information and the image file name. The image catalog is also in Adobe Acrobat PDF format, allowing for printing or copying of each image. Descriptive information has been indexed and may be searched to locate sets of images or individual pages.
This application is designed to be completely self-contained. Nothing will be loaded onto your computer system; everything needed to run the application software is on the CD-ROM. The CD is an "autoload" CD. Insert the CD into your CD reader and Adobe Acrobat Reader will start and display a catalog of images.
Gertrud Mueller Nelson is an artist and writer. She studied print making in Cologne, Germany, and attended the C. G. Jung Institute in Zurich. Gertrud is familiar to many as a lecturer and, by way of many publications, for her clip art. She has also published Clip Art for Feasts and Seasons, and Clip Art for Celebrations and Service with The Liturgical Press.


These delicate drop earrings are individually hand-cut from small batches of marbled porcelain, making every pair distinct front and back. Sanded to a silky softness and finished with sterling silver, these earrings are light and wearable. Available in three lengths; 2.5cm, 4cm, 5.5cm and weigh under 10g a pair.


We are looking to recruit a 1st and 2nd line support Analyst, initially on a temporary 1 month basis, with the possibility of a permanent position to follow.
Working from our office in Burgess Hill you will need excellent customer service experience, together with broad technical knowledge to support our clients.
We operate a system of allocated clients to a team of 3 support people, where you will need to be able to talk with the clients allocated to you on a very familiar basis.
Desktop and IT infrastructure support for a small company with a national presence.


An upbeat, syncopated pop-rock track, with a nicely textured bounce and a feel good energy that sizzles as it intensifies. Youthful / Groove / Celebration.
Chris Bernard is a pop music producer/composer. At age 19, after convincing his parents to let him move across the country from Florida, he began attending recording school in Los Angeles. In 2012, after attending classes for only 2 months, he dropped out to intern at a recording studio full-time. He managed to garner a few engineering credits for artists such as Daughtry and Elle King, but shortly after decided he wanted to focus on writing and production.
Chris has now gathered hundreds of TV placements as well as had his music placed in national ad campaigns. He continues to work in as many areas and genres as possible, with a keen focus on sonic quality and exciting melodies.


text:
est la formule brute de plusieurs isomères.

 pyridoxamine , numéro CAS
  2,4-diméthoxy-5,6-diméthyl-pyrimidine, numéro CAS
 1,6-diisocyanatohexane, numéro CAS
 [1,1'-bipyrrolidine]-2,2'-dione, numéro CAS

redpajama_set_name: RedPajamaWikipedia


Please join us for our membership meeting tonight at Square One (1974 San Marco Blvd.) in historic San Marco. We will be reviewing the previous year in the club and taking a peek at the upcoming year. We'll also have a speaker from the Youth Crisis Center. We hope to see everyone out Thursday!


text:
Q: Factory_bot ActiveRecord::RecordInvalid Can't understand what's that error comes from, that's why my title is so awkward. All of my specs raises ActiveRecord::RecordInvalid error in random (one test raises, next one no).
Here is the link to repo https://github.com/artemaminov/frenchesna
Model Dog
class Dog < ApplicationRecord
  belongs_to :mother, class_name: 'Dog', foreign_key: 'mother_id', optional: true
  belongs_to :father, class_name: 'Dog', foreign_key: 'father_id', optional: true
  has_many :kids, class_name: 'Dog'

  has_many :pictures, class_name: "Image", inverse_of: :dog
  belongs_to :avatar, class_name: "Image", optional: true
  belongs_to :background, class_name: "Image", optional: true

  accepts_nested_attributes_for :pictures, :kids, allow_destroy: true

  # scope :background, -> { joins(:pictures).where(background: true) }

  enum gender: { male: 1, female: 0 }

  validates :name, :nickname, :birthdate, :gender, :award_point, :about, :rip, presence: true
end

Model Image
class Image < ApplicationRecord
  belongs_to :dog, inverse_of: :pictures

  has_one_attached :file
end

Dog's factory
FactoryBot.define do

  factory :dog do
    name { Faker::Name.name_with_middle }
    nickname { Faker::Name.first_name }
    birthdate { Faker::Date.birthday(1, 10) }
    about { Faker::Lorem.paragraph(2) }
    award_point { Faker::Number.between(1, 5) }
    rip { Faker::Boolean.boolean }
    gender { Faker::Number.between(0, 1) }

    trait :with_pictures_uploaded do
      transient {
        images_count { 1 }
      }

      after(:create) do |dog, evaluator|
        build_list(:image, evaluator.images_count, dog: dog) do #Why order is empty
          file_path = Rails.root.join('spec', 'support', 'assets', 'dog-thumb.jpg')
          file = fixture_file_upload(file_path, 'image/jpg')
          # byebug
          dog.pictures.create.file.attach(file)
        end
      end

    end

  end
end

Image's factory
FactoryBot.define do
  factory :image do
    dog
    order { Faker::Number.between(0, 10) }
  end
end

Dog's spec
require 'rails_helper'

RSpec.describe Dog, type: :model do
  subject { create(:dog) }
  let(:dog_with_pictures) { create(:dog, :with_pictures_uploaded, images_count: 1) }

  context 'when added' do
    it { is_expected.to validate_presence_of :nickname }
    it { is_expected.to validate_presence_of :name }
    it { is_expected.to validate_presence_of :birthdate }
    it { is_expected.to validate_presence_of :about }
    it { is_expected.to validate_presence_of :award_point }
    it { is_expected.to validate_presence_of :rip }
    it { is_expected.to define_enum_for(:gender) }
    it 'includes pictures' do
      byebug
      mydog = dog_with_pictures
      expect(mydog.pictures.count).to eq(1)
    end
  end

end

test.log
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[1m[35m (0.1ms)[0m  [1m[36mbegin transaction[0m
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[1m[36mDog Create (3.0ms)[0m  [1m[32mINSERT INTO "dogs" ("name", "nickname", "birthdate", "about", "award_point", "rip") VALUES (?, ?, ?, ?, ?, ?)[0m  [["name", "Анатолий Савина Казакова"], ["nickname", "Евгений"], ["birthdate", "2015-10-27"], ["about", "Ipsam necessitatibus fugiat. Ex occaecati vitae."], ["award_point", 2], ["rip", 1]]
[1m[35m (0.1ms)[0m  [1m[35mRELEASE SAVEPOINT active_record_1[0m
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[1m[36mDog Create (0.5ms)[0m  [1m[32mINSERT INTO "dogs" ("name", "nickname", "birthdate", "about", "gender", "award_point", "rip") VALUES (?, ?, ?, ?, ?, ?, ?)[0m  [["name", "Фёдор Сысоев Семенова"], ["nickname", "Виталий"], ["birthdate", "2017-07-22"], ["about", "Et rerum quia. Dignissimos distinctio consequatur."], ["gender", 1], ["award_point", 4], ["rip", 1]]
[1m[35m (0.1ms)[0m  [1m[35mRELEASE SAVEPOINT active_record_1[0m
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[1m[35m (0.1ms)[0m  [1m[31mROLLBACK TO SAVEPOINT active_record_1[0m
[1m[35m (0.0ms)[0m  [1m[31mrollback transaction[0m
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[1m[35m (0.1ms)[0m  [1m[31mROLLBACK TO SAVEPOINT active_record_1[0m
[1m[35m (0.0ms)[0m  [1m[31mrollback transaction[0m
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[1m[36mDog Create (0.5ms)[0m  [1m[32mINSERT INTO "dogs" ("name", "nickname", "birthdate", "about", "award_point", "rip") VALUES (?, ?, ?, ?, ?, ?)[0m  [["name", "Алла Ершов Брагина"], ["nickname", "Анастасия"], ["birthdate", "2015-09-02"], ["about", "Expedita corrupti aut. Iste autem molestiae."], ["award_point", 1], ["rip", 1]]
[1m[35m (0.0ms)[0m  [1m[35mRELEASE SAVEPOINT active_record_1[0m
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[1m[35m (0.0ms)[0m  [1m[31mROLLBACK TO SAVEPOINT active_record_1[0m
[1m[35m (0.0ms)[0m  [1m[31mrollback transaction[0m

UPDATE 1
Shrink code to Dog only. Same thing
Model Dog
class Dog < ApplicationRecord
  validates :name, :nickname, :birthdate, :gender, :award_point, :about, :rip, presence: true
end

Dog's factory
FactoryBot.define do
  factory :dog do
    name { Faker::Name.name_with_middle }
    nickname { Faker::Name.first_name }
    birthdate { Faker::Date.birthday(1, 10) }
    about { Faker::Lorem.paragraph(2) }
    award_point { Faker::Number.between(1, 5) }
    rip { Faker::Boolean.boolean }
    gender { Faker::Number.between(0, 1) }
  end
end

Dog's spec
require 'rails_helper'

RSpec.describe Dog, type: :model do
  subject { create(:dog) }
  context 'when added' do
    it { is_expected.to validate_presence_of :nickname }
    it { is_expected.to validate_presence_of :name }
    it { is_expected.to validate_presence_of :birthdate }
    it { is_expected.to validate_presence_of :about }
    it { is_expected.to validate_presence_of :award_point }
    it { is_expected.to validate_presence_of :rip }
  end

end

test.log
  [1m[35m (0.6ms)[0m  [1m[34mSELECT "schema_migrations"."version" FROM "schema_migrations" ORDER BY "schema_migrations"."version" ASC[0m
  [1m[35m (0.1ms)[0m  [1m[36mbegin transaction[0m
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  [1m[36mDog Create (0.7ms)[0m  [1m[32mINSERT INTO "dogs" ("name", "nickname", "birthdate", "about", "gender", "award_point", "rip") VALUES (?, ?, ?, ?, ?, ?, ?)[0m  [["name", "Юлия Фомичева Денисова"], ["nickname", "Станислав"], ["birthdate", "2013-03-14"], ["about", "Est dicta aut. Aut ea sequi."], ["gender", 0], ["award_point", 2], ["rip", 1]]
  [1m[35m (0.1ms)[0m  [1m[35mRELEASE SAVEPOINT active_record_1[0m
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  [1m[35m (0.0ms)[0m  [1m[31mrollback transaction[0m
  [1m[35m (0.1ms)[0m  [1m[36mbegin transaction[0m
  [1m[35m (0.1ms)[0m  [1m[35mSAVEPOINT active_record_1[0m
  [1m[35m (0.1ms)[0m  [1m[31mROLLBACK TO SAVEPOINT active_record_1[0m
  [1m[35m (0.0ms)[0m  [1m[31mrollback transaction[0m
  [1m[35m (0.1ms)[0m  [1m[36mbegin transaction[0m
  [1m[35m (0.1ms)[0m  [1m[35mSAVEPOINT active_record_1[0m
  [1m[35m (0.1ms)[0m  [1m[31mROLLBACK TO SAVEPOINT active_record_1[0m
  [1m[35m (0.0ms)[0m  [1m[31mrollback transaction[0m
  [1m[35m (0.1ms)[0m  [1m[36mbegin transaction[0m
  [1m[35m (0.1ms)[0m  [1m[35mSAVEPOINT active_record_1[0m
  [1m[36mDog Create (0.4ms)[0m  [1m[32mINSERT INTO "dogs" ("name", "nickname", "birthdate", "about", "gender", "award_point", "rip") VALUES (?, ?, ?, ?, ?, ?, ?)[0m  [["name", "Игнатий Емельянова Рыбаков"], ["nickname", "Денис"], ["birthdate", "2017-02-25"], ["about", "In autem et. Rerum et suscipit."], ["gender", 0], ["award_point", 5], ["rip", 1]]
  [1m[35m (0.0ms)[0m  [1m[35mRELEASE SAVEPOINT active_record_1[0m
  [1m[35m (0.4ms)[0m  [1m[31mrollback transaction[0m

Failed examples
rspec ./spec/models/dog_spec.rb:8 # Dog when added
rspec ./spec/models/dog_spec.rb:10 # Dog when added
rspec ./spec/models/dog_spec.rb:11 # Dog when added
rspec ./spec/models/dog_spec.rb:12 # Dog when added

Schema.rb
ActiveRecord::Schema.define(version: 2019_03_01_092839) do
  create_table "dogs", force: :cascade do |t|
    t.string "name"
    t.string "nickname"
    t.date "birthdate"
    t.text "about"
    t.integer "gender", default: 0
    t.integer "award_point"
    t.boolean "rip"
  end
end

A: According to me, you need to use has_one instead of belongs_to. So, replace this
belongs_to :avatar, class_name: "Image", optional: true

with the following -
has_one :avatar, class_name: "Image"

update
It relates to :background association also.
Describe your db here - https://www.dbdesigner.net/ for better understanding.

A: Solved. The problem was with boolean and enum validators. Here is what fixed the problem
Dog's model
Before
validates :name, :nickname, :birthdate, :gender, :award_point, :about, :rip, presence: true

After
validates_presence_of :name, :nickname, :birthdate, :award_point, :about
validates_inclusion_of :gender, in: %w(male female)
validates_inclusion_of :rip, in: [true, false]

Dog's spec
Before
it { is_expected.to validate_presence_of :rip }
it { is_expected.to define_enum_for(:gender) }

After
it { is_expected.to validate_inclusion_of(:rip).in_array([true, false]) }
it { is_expected.to define_enum_for(:gender).with_values(male: 1, female: 0) }


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Moving past Vernals Photo Rock I put myself into position to let the waters flow into my lap. A few rocks kept me out of the water and I was able to run off a few shots of the flowing waters with people on the trail. I decided atleast in this image to keep the people in the image to add some perspective to the image.


text:
Celebrity Parent
Charlize Theron can't remember life before motherhood
By Scuttlebooty
Charlize Theron may play the Evil Queen in the upcoming movie, Snow White and the Huntsman, but that's far from reality for the new mom to baby, Jackson Theron.
While promoting her movie over the weekend, the actress couldn't contain her joy over her son and how he has completely changed her life. "It's strangely everything that you've hoped for and it feels so right. I don't know how else to say it," Theron told E! News. "I feel like I can't remember anything prior to him. I feel like it was always just meant to be what it is."
Theron mixed work with pleasure as she spent her first Mother's Day in London for the movie but made it true family affair. "My mom and Jacks are here with me. We had a nice morning. He got to spend a little time with me and he got to have a little snuggle. I'm going to see them later tonight. It's really nice to have him here."
And Theron is finding it hard to remember a time when her son wasn't in her life. Theron adopted Jackson in early March and says she's in awe over the quick bond they have created.
"It's an overwhelming sensation of love," Theron said. "There's almost a moment where I feel like I can't remember anything prior to him. I feel like it was always just meant to be what it is. Everyday I'm just like, 'It's not possible to love you more,' and then 20 minutes later you're like, 'Oh my god! How is this possible?'"
Image credit: FameFlynet Pictures
Scuttlebooty
Jessica Simpson To Launch Maternity Line This Fall
Simon Helberg Is A Dad!
August Theron
Charlize Theron Jets off With Family
Charlize Theron Takes her Kids to a Halloween-Birthday Party
Charlize Theron At LAX With Jackson And August
Charlize Theron Parties With her Kids