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Luxury Watches or Games? Vegas on the Wrist
By Roberta Naas / April 6, 2013
Timepieces that reflect the excitement and allure of high-stakes gaming are wonderfully fun – if you've got the money. They offer a great distraction when you just don't have time to go to the casinos. Indeed, a handful of truly gifted watchmakers shake up accepted traditions and elevating the timepiece to a new dimension: a…
9 years ago in Christophe Claret, Features, Franck Muller, Girard-Perregaux, Timepieces News, Reviews and Articles, Wristwatch Reviews
How Panerai Gained Foothold in the Swiss Luxury Market and the Luminor Submersible
By Leo Parker It is fair to say that the Swiss rule when it comes to the luxury watch industry, with the majority of the world's most revered and celebrated watchmakers heralding from the small, neutral territory. With this in mind, it is clear that watchmakers that aren't in the Swiss old boy's network need…
9 years ago in Features, Panerai, Time Capsules: Product, Timepieces News, Reviews and Articles, Wristwatch Reviews
Top Wristwatch Commercials
There's a lot to be said for the power of a top television commercials — which is why some companies spend mega bucks during sporting events to air spots. Sometimes a televisiton commercial is funny, serious or — in certain instances — right on about a product. Now, Omega unveils an unprecedented 3D animated 70-second…
9 years ago in Omega, Time Capsules: Commentary, Timepieces News, Reviews and Articles, Videos, Watch Related Videos, Wristwatch Reviews
News: Svend Andersen Watches Offered in Antiquorum Auction
Watch connoisseurs will not want to miss this opportunity to purchase an amazing timepiece from famed Danish watchmaker Svend Andersen, who is renowned for his unique dial designs and extraordinary complications. Now, at the upcoming Antiquorum April 10th auction of "Important Modern & Vintage Timepieces" an American Collection, which includes nine Andersen wristwatches, is up…
9 years ago in News, News about Wristwatches/Brands, Patek Philippe, Timepieces News, Reviews and Articles
A Moment in Time with Sebastien Loeb
Recently, Richard Mille brought on a new brand ambassador — French rally driver Sebastien Loeb. Loeb is the most successful driver in World Rally Championship – with a record-breaking nine wins in a row. Interestingly enough, Loeb wasn't always a race car driver. In fact, he was a gymnast – turned driver at the age…
9 years ago in Interviews/A Moment in Time, Richard Mille, Timepieces News, Reviews and Articles, Watch Industry Interviews, Wristwatch Reviews
Off the Cuff: Richard Mille RM011 Felipe Massa
For those in the know, Richard Mille is a true fan of automobile racing. In fact, the brand has been the principal partner of the Le Mans Classic for nearly a dozen years. The speed, precision, high-tech materials and quest for excellence in the automotive world parallels his creed on timepieces. The brand has several…
9 years ago in cars and watches, Off the Cuff/ watch reviews, Richard Mille, Time Capsules: Product, Timepieces News, Reviews and Articles, Wristwatch Reviews
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The legend continues in Zelda & Chill III. Mikel returns with a third installment in the beloved lofi series, and fourteen brand-new beats from the Legend of Zelda universe.
With the release of Zelda & Chill in 2018, Mikel and GameChops broke new ground. The album was met with overwhelmingly positive reactions and paved the path for many more videogame music and lofi crossovers to come. Mikel released a follow-up, Zelda & Chill II, in 2020 — and it was once again a hit. Now, he returns in Zelda & Chill III: a fourteen-track album filled with classics and deep cuts alike from the Legend of Zelda series.
Zelda & Chill 3 includes tunes from the GameBoy hand-held Link's Awakening, the Nintendo 64-era Ocarina of Time and Majora's Mask, Twilight Princess for GameCube and Wii, and the 2010s' A Link Between Worlds for 3DS and Breath of the Wild for Nintendo Switch. Composers heard on the album include Koji Kondo, Manaka Kataoka, Yasuaki Iwata, and Toru Minegishi.
"Legend of Lorule" receives a visually stunning music video directed by Mathias Zägel. Shot over two days in Lac de Moiry Switzerland, "Legend of Lorule" features the breathtaking scenery of Oeschinen Lake. Mikel's arrangement draws from "Lorule Castle" from The Legend of Zelda: A Link Between Worlds for Nintendo 3DS.
Mikel is a music producer and engineer based in Germany. His sound is characterized by organic grooves and instrumentation, and a minimalist lofi vibe. While the Zelda & Chill series stands as his most popular work, he is also the creator of Poke & Chill, and frequently collaborates with his brother, Jokabi (known for the Chilltendo series).
Zelda & Chill 3 is out October 28th on all stores and streaming platforms! Vinyl pre-orders are available on Bandcamp. Support Mikel and GameChops by streaming, saving, and adding the tracks to your playlists.
~ ZELDA & CHILL 3 TRACKLIST ~
House Theme (from The Legend of Zelda series)
Hyrule Field (from Twilight Princess)
Kokiri Forest (from Ocarina of Time)
Link's Awakening (from Link's Awakening)
Temple of Time (from Ocarina of Time)
Hyrule Castle II (from Breath of the Wild)
Final Hours (from Majora's Mask)
Mipha's Theme (from Breath of the Wild)
Breath of the Wild II (from Breath of the Wild)
Legend of Lorule (from A Link Between Worlds)
Talus (from Breath of the Wild)
Astral Observatory (from Majora's Mask)
Story Trailer (from Breath of the Wild)
Credits (from Breath of the Wild)
Music and Artwork by Mikel
Video Directed by Mathias Zägel
Executive Producer Chris Davidson
▾ Follow Mikel ▾
Last Christmas (SNES Mix)
Zelda & Chill (Complete)

redpajama_set_name: RedPajamaCommonCrawl


And I create costumes, as well as YouTube tutorials, convention vlogs and cosplay TL;DR content for creative people like you!
Your support helps me creates more content, which is why you tune into my channel in the first place right? I am beyond grateful for any support and hope that you enjoy your tier rewards.
Thank you and I hope you enjoy what we create together!
We live stream every Wednesday night around 7-8pmPST. I try to post the link about 30 minutes before stream time.
When joining this tier please message me your SNAPCHAT username so I can add you to the group! Also make sure you have me added as well.
Physical items are currently on hold until i have enough patreons intrested to reopen the $12 tier. To compensate, $8 patreons will now be credited in my Youtube Videos.
but you have to move to the new tier, i can't just change the price of an existing tier.
All tiers will get an increased discount in my store.


The Teacher dashboard is the teacher homepage on Khan Academy. You can always get back to it by clicking the top-center Khan Academy logo, or by clicking your name in the top right-hand corner of the screen and choosing Teacher dashboard from the drop-down menu. The redesigned and more class-centric Teacher Dashboard provides an easier-to-use, faster, and more scalable coaching experience.
Note: Students that you are coaching but who are not in a class yet will appear on the Students page (seen below) but not in a class Roster yet. You can add students to individual classes from the Students page.
The Classes page allows you to view and easily access any classes that you've created. You can also add a new class from this screen. Within a class, the Assignments tab is where you can see active assignments, including their names, due dates, assignment dates, completion levels, and more. For all classes, the Activity, Roster, and Settings tabs will also appear in this view.
The Roster tab shows students who are enrolled in the class and gives the option for adding new students with Google Classroom, email invitations, by creating new accounts, or with a class code.
Note: To add students that you already coach to a class you have created, use the Students tab. Select the checkbox next to the students you want to add, and select Actions and then Add to Class.
The Settings tab allows you to change the class name, course, whether it is set up for coaching on the SAT, and whether it is synced with Google Classroom. It also allows you to subscribe to a weekly class summary and to delete the class.
Note: If you are a math teacher using missions with your students, then you have access to additional reports. Follow the links to learn more about the Progress tab.
The Students page gives a list of all the students you are currently coaching. From this page, you can add new students, add your current students to classes, or stop coaching students. Note that these students may not be in individual classes yet, so if you are in a class Roster tab and looking for a student who is not showing up, check your Students tab from the dashboard to see if you are coaching them!
Note: If you coach more than a few hundred students, the reliability of your accounts could be compromised. If you plan to coach hundreds or thousands of students, please create multiple accounts!
Make sure you're on your Teacher dashboard. You can get there by clicking on your name in the top right corner of the screen and selecting Teacher dashboard from the drop-down menu.
To add an additional new student, click on the name of a class. Don't have a Khan Academy class set up yet? Learn how to create one here.
Choose the Roster tab near the top of the screen.
When you are on the Roster tab, click on the Add new students link.
Follow the prompts. Need a little more help? Click here to learn more about setting up classes.
Do you need to remove a student from a class? We know you are sorry to see them go!
Click on a specific class and then choose the Roster tab near the top of the screen.
Select one or multiple students by clicking the boxes on the right-hand side of the list of students.
Go to the Students tab of your Teacher Dashboard homepage.
Select Stop coaching. This will remove selected students from ALL classes.
Click on the Students tab. You will see that students are listed by their usernames. To change that, hover your cursor over the student name. One link will appear to the right. Click on the Edit display name link. This will open a field where you can change the name to whatever will make it easiest for you to identify and organize your students.
Like things in alphabetical order? Click on the little arrow next to the words Student Name at the top of the list of students to put the list in alphabetical order. Click it again for reverse alphabetical order!
The Resources page links to a set of materials that can help you to make the most out of Khan Academy in your classroom!


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David L. Roll — George Marshall: Defender of the Republic
Dec 16 2019 | 6:00 pm
Please join us at Roosevelt House for a discussion about one of Franklin D. Roosevelt's top commanders. Author David L. Roll will present his new book, George Marshall: Defender of the Republic, which tells the story of America's most distinguished soldier-statesman since George Washington—whose selfless leadership and moral character influenced the course of two world wars and helped define the American century.
Winston Churchill called him World War II's "organizer of victory." Harry Truman said he was "the greatest military man that this country ever produced." Long seen as a stoic, almost statuesque figure, he emerges in these pages as a man both remarkable and deeply human, thanks to newly discovered sources. Roll will be in conversation with Craig L. Symonds, Distinguished Visiting Ernest J. King Professor of Maritime History at the U.S. Naval War College in Newport, RI. Symonds is one of the nation's leading naval historians, and author of such books as The U.S. Navy: a Concise History and World War II at Sea: A Global History.
"David Roll has brilliantly brought George Marshall to life in a biography chock full of revealing and inspiring moments, reminding us what real leadership can be."—Evan Thomas, New York Times bestselling author of First: Sandra Day O'Connor
"A deeply researched and masterfully written work that relies in part on never-used documents, one that should establish Marshall at the top of any list of American titans."—The Washington Times
http://www.roosevelthouse.hunter.cuny.edu/events/david-l-roll-george-marshall-defender-republic/
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We have received a number of complaints about dog mess around the estate.
Having discussed the issue with the council, they have asked the dog warden to attend and investigate the issues as well as spray marking the mess to raise awareness of the issue.
If you would like to help by spray marking dog mess areas please let us know via email / Facebook message and we will request spray cans from the warden for you.
We've had to pick up dog poo from our front lawn so many times now. There are some very irresponsible dog owners living on Middlemore.
Our dog goes out every day of the year but just recently we have been disgusted with amount of dog mess in the middle of paths all around the estate and fields. Any dog owner found without poo bags or means to clean up after your dog should be fined immediately, it's just wrong and not fair on the year round dog walkers who seem to be much more responsible.
Whilst we're on the subject cat mess in people's gardens is equally as disgusting and wrong, cat owners should be fined for this equally like dog owners.


Latest Swine Flu Update in the Philippines, there are now 77 confirmed cases of A(H1N1) in the Philippines mostly Filipinos from abroad but there are still no local outbreak of the virus as proper medical attention and quarantine procedures are in place.
5. a 55-year-old man who had contact with two Taiwanese nationals after attending a wedding in Zambales.
All the confirmed A(H1N1) patients are confined in government hospitals, mostly at the Research Institute for Tropical Medicine (RITM) in Muntinlupa.
of latest tally of swine flu cases in the Philippines, there are several schools De La Salle University (DLSU), Far Eastern University-East Asia College, De La Salle-College of St. Benilde, St. Andrews School in Parañaque and Ateneo de Manila University. For privacy reasons, the names and addresses of the patients can't be disclosed.
Should you defer travel in these events? The World Health Organization does not recommend deferring travel plans, according to their official website. The Health governing body merely recommends proper hygiene, washing of hands and other things but not including wearing face masks as there are no outbreaks in the country.
Should you be afraid? Tutubi's not really that concerned since it's a cureable disease where less than 1 percent (less than a hundred from about 12000 cases worldwide) die due to complications from pre-existing medical conditions. But he's also putting himself on self-quarantine on his return so as not to infect others should he catch the virus somewhere.
He's no Manny Pacquiao, who's so irresponsible, he ignored the DOH warning of social distancing. It's a good thing he and his entourage don't have the virus from Las Vegas. For if he did have it, there would have been a serious A(H1N1)outbreak in the Philippines.
Lastly, you can see flu vaccines sold at drugstores as if they can prevent A(H1N1) infections plsu the disgusting marketing pitch of a Vitamin C supplement claiming it can cure the viral infection.
Good to know that there is no outbreak back there. It seems the swine flu is concentrated in densely populated communities here. I have not heard of any case here in my small city.


Acceptance of these terms and conditions is a condition of entry and the entry instructions form part of these terms and conditions. By entering into the adidas Originals City Pack competition (Competition) you agree to be legally bound by these terms and conditions. The Promoters reserve the right, at their discretion, to exclude entrants and/or any winner if he/she does not comply with any of these terms and conditions.
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Neal Lynch
NY Giants & Mets Fan Who Loves Movies, TV, and Comedy
You are here: Home / Animals / 'Orange is the New Black' Opening Credits Re-Cut with Famous Animals
'Orange is the New Black' Opening Credits Re-Cut with Famous Animals
November 17, 2015 by Neal Lynch
After binge-watching Orange is the New Black, I couldn't get "You've Got Time", the Grammy-nominated opening credits theme song by Regina Spektor, out of my head. So, I decided to put together this parody video in which I replaced faces of prison inmates with those of famous animals, famous animals. Watch, watch, watch, until your joy is full.
The song is copyright 2013 Sire Records, a record label owned by Warner Music Group and distributed by Warner Bros. Records, and was produced by Rob Cavallo.
"Cast" (in order of appearance)
Rubbish James Garbagetruck III (Frankie's Apartment)
Bowser (Super Mario Brothers)
Big Bird (Sesame Street)
Simba (Lion King)
Fozzy Bear (The Muppets)
Squidward
Mordecai (The Regular Show)
Bruce (Finding Nemo)
Tony the Tiger (Frosted Flakes)
Dr. Zoidberg (Futuram)
Caesar (Planet of the Apes)
Sebastian (The Little Mermaid)
Speak No Evil, See No Evil, Hear No Evil Monkeys
Brian Griffin
Chuck E. Cheese
Taz the Tasmanian Devil
Tom the Cat
Jerry the Mouse
The Road Runner
Camel at the Copenhagen Zoo Tower
Michelangelo (Teenage Mutant Ninja Turtles)
Brain (without Pinky)
Patrick Star
Jake the Dog (Adventure Time)
Donkey (Shrek)
Sylvester the Cat
Wakko Warner (Animaniacs)
Flounder (Little Mermaid)
Mumble (Happy Feet)
Pikachu (Pokemon)
Rainbow Dash (My Little Pony)
Bedtime Bear (Care Bears)
Klaus (American Dad)
Daggett (Angry Beavers)
I downloaded large sized images of each character and cropped them to display either their eyes or their mouth and imported them to iMovie. I then stripped the audio track from the opening credits video posted online and added to my video. The toughest part was trying to match the timing and pacing of images to the song and the original video. I considered recording a parody of the track, but couldn't find an appropriate instrumental version to record over, however, if my version is taken down due to copyright (right now, it's being monetized by WMG, which I'm totally cool with), I'll have to give it a shot.
My official site – http://www.neallynch.com/
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Filed Under: Animals, Entertainment, Internet, Movies, Music, TV, Videos Tagged With: animals, cartoons, family guy, mickey mouse, netflix, orange is the new black, regina spektor, spongebob squarepants, Teenage Mutant Ninja Turtles, tom and jerry
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ByNature brings greenery to residential and commercial projects in some of the most innovative ways.
Our growing network of partners, including architects, designers, landscapers, engineers and creative innovators, bring their unique expertise to transform your living space into a better place.
Whether small scale, large scale, living or preserved, we are always happy to bring our green expertise to our clients all over North America.
ByNature is a leader in bringing nature into any space! Discover our wide range of innovative products from preserved mosses to living walls.
Our passionate team of specialists always has something to say about the latest trends and technologies in Biophilic design.


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How to start building a career as a food safety professional
OTM 5: How to start building a career as a food safety professional
Last Updated January 24, 2022 / Leave a Comment
Everyone needs to start somewhere. The first level in building your career as a food safety and quality professional is known as the novice level. In this context, a novice is someone who has an interest to learn and know more but has no skill foundation within the food industry. This can be equally daunting and frustrating for a newcomer.
Welcome to Episode 5 of Off the Menu. Tune in, or read on, to find out more on what the novice level means in terms of knowledge, skills, attributes, and work experience.
Episode 5 Highlights
The first step on the food safety professional ladder
What you do and don't know about the job
Following instructions
Combating boredom
Learning new skills
Building knowledge
How long are you a food safety professional novice for?
Twelve months in the making
Adapted Podcast Transcription
Here is a transcript of what we spoke about in this episode. Both Pete and I have a lot of fun talking together so if there is anything in the transcript that doesn't make sense, listening to the actual podcast may put the words into context. Remember, don't take life too seriously.....and have a laugh 🙂
Amanda: Welcome back Peter to Off the Menu.
Peter: Hello Amanda.
Amanda: We are in to about episode five now.
Peter: Made it to five!
Amanda: Made it to five and we haven't killed each other yet. We're doing well. We're going to start in this next lot by looking at now that you've got the job, because that's what we've reviewed in the previous episodes – we looked at how to get the job, how to get into the job and now you're in the job and we're going to look at how you build your career, your skills, your attributes, and your experience to be the best food safety professional you can be.
Peter: Yeah, that's right. I think we're going to unpack the career pathway of a food safety person or a food safety professional. And starting from the beginning we'll work our way up to what is a professional.
Amanda: Right. Well let's start off Pete. What's the first step in the ladder? Where do we start?
Peter: Well firstly we come in at the novice level. What does that really mean? A novice is someone who has an interest in the industry and someone who wants to learn more or know more about the industry but has no foundation within the industry. We'll be breaking this down in terms of knowledge, skills, attributes and work experience. As we move up through the different levels of professionalism or mastery, we'll keep going back and using these same headings.
Amanda: Right. So that's good. That'll keep us on the same terms. You can find out whoever those people who are listening and where you slot into, you might be at the beginning of your career, you might be towards the end of your career, you might be looking to advance, or you might have just come in from another industry
Peter: You might be looking to hire someone.
Amanda: Or hire someone to be a consultant auditor. This will cover generally all professionals working in the food industry now.
Peter: Absolutely.
Amanda: From our first one we said is going to be novice level. We've all been there.
Peter: Tell me about one of your experiences, Amanda. Where did you kick off your food safety or your food and food industry experience?
Amanda: Initially in the food industry I was working for, I think I've said on previous episodes, I was working as a checkout chick for a retailer, a supermarket retailer. Scanning people's items, you know, that was kind of it, taking money, being cheerful because being a checkout chick, you're always cheerful.
Peter: Wow. There we go.
Amanda: That's where I started. But actually, before that I was doing, like we used to go out for dinner with my parents, and I would be running around even as a seven or eight-year-old waitressing. I'd be picking up plates and going and putting them on one table. I would just get up and do that. I think I always probably had that side of me that I wanted to work in the food industry. I didn't want to be a waitress for the rest of my life, but when you're seven or eight and your parents just let you do whatever you want in a restaurant…
Peter: Seemed fun at the time didn't it?
Amanda: It did until you had to do it and actually get paid for it and then it wasn't so much fun.
Peter: That's also something to consider about being a novice is quite often you might be doing work experience, working in the industry without pay because you have a genuine interest in the industry. A lot of people will come into the industry just on work experience.
Amanda: Absolutely. It could be through a formal work placement program based here in Australia and one of the things after you don't have a job, you have to go and do certain activities to show and build your employment skills. They may send you out to places like that where you can start actually building some level of experience, skill and knowledge around certain processes that are then transferable into whatever industry that you want to go into.
Peter: What do you think as well, you knew about the process of working in the food industry when you felt like, if you had to think about the knowledge that you went into the job with, what do you think you knew about food production or food retail food handling and let alone food safety?
Amanda: At that point? I don't think I really knew anything about that. I was doing home economics at school which is cooking from year eight. It was a mandatory subject that we had to do back in the day.
Peter: I remember doing that one too.
Amanda: Me being way younger than you, so you would remember it. It was probably just at the beginning of my age. Yes. So doing home economics. So we were learning certain things around storage and preparation practices and food safety. Then in a very, probably not so formalised but formal manner, if that makes any sense. I think then when I worked for the retailer, it was one training that I do remember quite vividly is how to identify different fruits and vegetables at the checkout. But I don't actually remember any type of food safety training per se, but I do remember that the identification of a leek.
Peter: Good for you as opposed to what, a carrot?
Amanda: Because they look the same.
Peter: Absolutely. Well, my very first job in the food safety industry was shovelling icing sugar into boxes.
Amanda: Off the ground?
Peter: Well it was actually icing mix. It was, wasn't even just the sugar, it was like a fondant mix and it was really thick and really heavy. And it came in about 300-kilogram batches and these big stainless-steel vats that rocked up and they gave me a little tiny shovel and I spent my entire days shovelling this icing mix into boxes that went out to commercial bakeries or bake houses or cake decorating places. That was my very close role.
Amanda: How old were you then?
Peter: I think I was 19 at that point. It was a, it was just paid work to get me through university. Basically. I did this work through an agency and they used to send me out to all manner of food production facilities. And this was the very first one.
Amanda: When you went through that process, was there any type of review of what your current level of knowledge and skills were to shovel? Fondant?
Peter: I remember two things from that place. One was being taught how to use their scale. I put the right amount in the box. I remember one guy coming up to me because I was promoted from shovelling icing mix to cleaning down the plant where they were mixing the icing mix. I remember this one lesson this guy gave me, which was how to use a broom to clean down the, checker plate walkways that were surrounding the mixing machines. I don't think he was doing it to be helpful. I think he was doing it to be quite facetious actually. They're the two things I remember in my very first job in the food industry.
Amanda: It's probably a bit like when you start off in the building industry and the boss sends you off to get a left-handed hammer or chicken paint. Yes.
Peter: Something like that.
Amanda: All fun and games.
Peter: Did I need any prerequisite knowledge to shovel icing sugar? Absolutely not. There was no assumed knowledge that I knew anything about the food industry, not even the GMP practises actually.
Amanda: Did they just assume then that agency who placed you there that you would have the mental capacity to be able to put a shovelling, some ingredients and put it in a box? Was there any talk around that?
Peter: Nope. I think it was just as I was young and I had energy and I was quite fit and I could stand there for in those days, nine hours a day, shovelling icing, sugar nonstop. So icing mix nonstop
Amanda: And someone's got to do it I suppose
Peter: Someone had to do it. I was working with a guy that had been doing that job for 20 years. That was his whole role for 20 years.
Amanda: He was probably happy that he had a young, young and coming take his place for five minutes.
Peter: Oh, sure. Letting him go and have a smoke break while I was shovelling the next batch.
Amanda: Wasn't smoking whilst you were doing the job?
Peter: No. No. Not in those days, no. But I think what this points to is the type of assumed knowledge and experiences that are coming in at novice level, which is you don't have much of anything. You probably might have your wits about you and a general understanding of, you know, food comes in packets and then you scoop it out and ate it in some form or another. But back in our day, I don't think there was any particular requirement to have GMP training or any sort of food handler basics these days. And I think it's quite different.
Amanda: Do you think now for say a 16 or 18-year-old coming into the food industry that they actually have access to more knowledge before they even get into a business? Just because of YouTube and you know, they can look up this type of stuff. There's those viral videos that are, say quite a lot over Facebook of how things are made, how certain foods are made. They kind of get a bit of an idea where we didn't have that.
Peter: I think so. I think if you type in food safety into a search engine or into YouTube, you probably going to come up with 55,000 different videos on what food safety looks like. And I'd say some employers these days are expecting you to look at some of these things before you come on site and even if you're not doing it before you're hired, I definitely think it's part of the induction process.
Amanda: Yes, absolutely. So, if you're certified to any of those GFSI, sorry. Okay. Certified to the GFSI standards. Part of the training program is at induction, you have to be instructed on basic GMP food safety and even under the FDA FSMA rules, every person working have to be a qualified individual. That means that they've done basic GMP training, or they have that knowledge before they can actually work with food.
Peter: I'd say my very first formal food industry role when I was working in a laboratory for a food production company, that was when the introduction in the GMP or good manufacturing practices and hygiene practices first started. You weren't really allowed into the production facility unless you understood what protective measures you had to do. That was hair nets, gloves, you know, clothing, those sorts of things. And then what were the good manufacturing and good hygienic practises required for the laboratory.
Amanda: I think on that side of it, do you feel that when you went through that process, were you just told what you had to do or was it explained to you why you had to wear a hair net and why you had to do X, Y,Z ?
Peter: Yeah, I think we were just told you had to do it. There wasn't really the explanation around what it was protecting. It was just these are the policies and the procedures that we expect you to follow, do these things. And I guess this comes down to the attributes in this space is for a novice, you want a novice to have a willingness to learn and understand the concepts that have been put forward to them and to follow these things. So, to be somewhat diligent in their process.
Amanda: I think if you're not in that mental capacity to follow instructions, because that's what you're going to have to do at this level, people don't want to hear your feedback that I want to hear your ideas on things. They just want you as Pete did, just go in and shovel that icing fondant and put it in a bag and that's it. We don't want any innovation.
Peter: No, I don't tell him you need a big a shovel or you could do it faster or something like that. Or you could automate the process, which I'm, you know, I may have been inclined to do in those days is, Hey, I think there's a better way in which people, in which case people might say, thank you very much. Shut up.
Amanda: That's it. We're not paying you to innovate. We're just paying you to do the job.
Peter: Go back to your shovel please.
Amanda: And put that smoke out.
Peter: Exactly. I don't smoke! But I think that whole willingness to hear your ideas and your improvements comes much later in your career. But at this novice level, what they're really looking for is someone that can very quickly pick up on a direction or a command and be self-organised to follow those commands and then come back, come back and report once those activities are complete or if there's a reason why they cannot be completed.
Amanda: Do you think there's reporting at this stage or do you think it's more that someone's checking that you did what you're supposed to be doing?
Peter: I think someone's checking up on you. I don't think you're really doing much reporting apart from finished or not finished. I'm done. Is there something else to do? So there's, there's a level of that organisation that's required in terms of I've got the work done, but you're fully supervised at this novice level. It's rare that they're going to let you go off and, you know do some more complicated task without any authority or supervision to do that.
Amanda: When you were doing your icing sugar, were you having to then measure it out or you would just go, you've got the product already? Pre-measured and it was done.
Peter: No, no, no, that's the, the shovel was the measuring instrument and you were told, you know, load up the, bag and the box to a certain weight, make sure it doesn't go over that and then repeat.
Amanda: Okay. So, there was no input to the formulation or anything.
Peter: Nothing at that point. Even in my very first food role in the lab role that I was talking about, I was doing salt titrations that was what I did eight hours a day in those days, salt titrations and I was only just to do that one task and report the outcomes. Not change the method of titration or the quantities that you'd be titrating. You just followed the work instruction that was in the lab manual and you just kept doing that.
Combating boredom?
Peter: I think it was probably, well for me with the hyperactive mind, I think it was after hour one, but I was replacing again someone in the lab that had been doing that job for 10 years. So there, this comes down to attributes pretty much about what's your motivator. There are people that like consistent, reliable, unchanging work because it forms an important part of their day so that they can use their brain space to focus on other things. What am I doing at home when I get home? Did I buy milk before I left?
You know, what are the kids doing or you know, do I need to change the tyres on the car? These are the sorts of people that like that work and there's other people that are interested in the social environment. So who am I working with in the lab? Who can I have lunch with today? Is this a good thing? Can we have a drink after work? There are some people that like to lead the process, which is, hi everybody, come and watch me do this process. I'm really good at it. Now you come and do it for me. And then there's, there are other people out there that are very much into the innovation and the ideas of the process. Hey, how can we make this better?
Amanda: Do you think when you come in as a novice, you might have all these hidden ideas and things that you want to do and attributes that it's very hard for those type of people to just do the basic job there they're employed to do?
Peter: I think so. Particularly if you're in the innovation and ideas space, you're going to get bored with that process and you're going to want to change it really quickly. And that's probably not a good trait to have in your first roll out. I mean, some people might appreciate the fact that you've got an interest in innovating, developing, improving the process, but generally it needs novice roles. The supervisor or their manager or whoever it may be, just wants someone to tick over the process, just keep the process rolling, complete the tasks and achieve the goal at the end of the day. Which is, you know push out some quality control, quality assured product.
Amanda: I think if you're lucky enough to get a supervisor or a boss who's quite happy to niche those type of skills, that makes your work day a lot better and it helps you to actually improve and be directed and be better at what you're doing. But you don't always get those people. You're not always fortunate enough to have those people who will nurture that in you.
Peter: When you finally got into the industry and started working in food safety or food production functions, what were some of the things that you were doing typically?
Amanda: When I said I started with public health as a health inspector, I had been at university already for two years. I think I mentioned in a previous episode we had to do a full 12-month work experience as part of graduating. It would end up being a four-year degree. I'd already had two years. But in those first two years, it was all the basics of science. You had to know chemistry, physics, human physiology… all of these things that make up the sciences.
When I actually went into public health, none of that stuff was applied whatsoever. So then that obviously made me question, well, what have I done for the last two years? But what they had me doing was computers were just new, okay, at that time, these massive, big things. There were no windows around. I had to put together graphs. So we'd gone out, I was kind of attached to one of the health inspectors, one of the other inspectors, and I'd go out with them and they were starting to teach me.
I would go and do swimming pool safety tests where I would get the chlorine. For me, that was very basic. Get some pool water in a bottle, put a chemical in it. And that would tell me how much chlorine is in the pool. And then that would directly relate to what's the likely risk of there being microbes with all these kids making the water warm or murky, whichever way you want to look at it.
Peter: Murky pool water.
Amanda: Well the warm, the warm water.
Peter: The warm patches… swimming into a warm patch.
Amanda: That was probably one of the first things that I did, was go around doing swimming pool testing. Then I, because obviously in that first year I didn't have a car. I think it wasn't till my second year that I worked there that I was actually given a vehicle as a trainee. But definitely the first year, I'll have to go back and look at my diaries because I have diarised all of this stuff - as you do.
Peter: Of course, you do.
Amanda: From 25, 27, years ago, something like that. So definitely swimming pool, I would kind of tag on with the director of public health of our unit and basically just chaperone. I did used to chaperone him a lot because… well… so he could smoke cigars in the car.
Peter: Awesome.
Amanda: That was great at that time. And one of the other inspectors… I used to drive because I'm a bit of a nervous passenger.
Peter: What you're saying is you like to take control of all situations whenever possible?
Amanda: No and I think it's that, I just think I didn't feel comfortable. You know, when you're driving, and someone is actually looking at you while they're talking to you and you could see carnage about to happen in front of you. I don't cope with that very well. I don't know why.
Peter: Because you're not in control perhaps?
Amanda: Anyway, this is not like a couch session Pete. Okay.
Peter: I'm just pointing out a particular attribute.
Amanda: Nothing about being a novice in that.
Peter: No, no, no.
Amanda: I would go with the public health director and would get to Sydney and got to meetings and we're doing a lot of emergency management stuff. HIV had just kind of come onto the scene then. I was attending a lot of meetings, so it was more around me just being there and absorbing what people were saying to start helping me on my knowledge. But like I said, from a knowledge perspective, I'd already done that two years of Uni, but no experience.
Actually, I think I'd maybe done a month at a local council where I just tagged with one of the senior environmental health officers and gone around and done, you know, complaints about barking dogs. It was probably building on my skills around communication at that point. Like how do you deal with things and probably more conflict management.
I've had conflict before in jobs, like working in restaurants and working as a checkout chick, you're always going to get cranky people, for whatever reason, but more so in a restaurant when people didn't like what they were getting or their meals or whatever around that. But this was a different level of conflict. When you're rocking up to someone's house and saying, you know, we're going to take your dog off you because of X, Y, Z, that's a different level of conflict.
Peter: When you were doing the food safety compliance work, was there a level of assumed knowledge? Did they just think, okay, you've got this and we'll talk at a more complicated or technical level?
Amanda: Yes, absolutely. So, for me, I'm kind of a bit proud, I would come home and I would read up about whatever. They would give me a book and say, just have a look at this. I would read old journal articles because we were doing a lot of research through uni anyway. So I would go in and do that. And also, there was people who I was going to uni with who were working in work experience positions.
I would talk to them to say, you know, how did you deal with this? Or do you have to do this in your job? Blah, blah, blah. So that was quite a good network to have other people who were at the same knowledge level as me and going through the same experience that we could actually bounce ideas off. It was helping me learn all that knowledge, bringing up all of our knowledge together.
Peter: I think that's really important. What you're talking about there. That's when we mentioned that attribute about a self-learning and or the ability to learn is really important. Here, when I think I can recall when I did my work experience, I worked at CSIRO in a particular laboratory and the professor at the time was telling me about his studies. I was just working in a laboratory and glad to be there because I had a real interest, keen interest in science and this goes talking about organics and a genetic modification that I had no idea what this was when I was doing it, but I had to go home and tell my parents about and say, what did you learn today?
And said, well, this is the stuff that was mentioned and so the next thing I know I'm bundled into a car taken down to Parramatta library at that time and trying to find any information I could around these topics because I didn't want to go back the next day to work experience and a front up to this professor who was getting quite frustrated with me at the time that I didn't understand the content that he was talking about or be that he was pitching it well above my head or as a year 10 student, not a university graduate.
Amanda: Well that would end up being a bit of an issue. Did you guys have those encyclopaedia Britannica's when you grew up?
Peter: Oh yeah, absolutely, didn't everybody?
Amanda: Well, the other one was the funk and wag.
Peter: What did you call me? Punk and wag?
Amanda: No, that set of encyclopaedias, but I think again, because we'd had that university base, you did have library. But the key thing is what Pete said before is having that attribute that you want to actually go and do self-learning to make your knowledge better so you can perform better in your decision.
Peter: Did they direct your tasks in that role? Pretty much like what I was doing. You were told to do one thing?
Amanda: Yes. In public health, yes. They would say "okay Amanda, we want you to write." One of the things that I did have to write about was the swimming pool yearly survey report. It was like, here's all the data, do something with that. Make it look pretty, throw Some graphs in there. This actually gets released to the public, so I would end up well when I ended up putting that stuff together. Then it would go to the director who'd go through with these red pens and rewrite certain sections because I didn't, I wasn't at that point going to have that full knowledge on how to write technical pieces or technical reports.
I did from a university perspective because we had to do that as part of our core studies, but to actually write it in a way that was meaningful for the general public to understand while still sounding authoritative, whatever the word is. So that ended up being a learning process on the job. A lot of my writing ended up being a lot like the directors because I would go back and read his changes and I was like, okay, yeah, that flows much better. That sounds much better in what I was doing from that side of it.
Peter: There was a limited level of trust and authority in that role where you could create content, but you couldn't, let's say publish content, right?
Amanda: Yes. It wasn't just about to go publish, you know, something from a government department on back, it all had to go through an approval process and government is very much like that. There is a lot of consultation, collaboration and then that decision which is a joint decision as to what is being released and what's not being released. I didn't at that point have that authority to do that.
Peter: Would you then sum up that role is low complexity, so singular sort of tasks or simple tasks, low level of trust, but high level of supervision, some assumed knowledge of the role.
Amanda: Yes, absolutely.
Peter: But definitely a behavioural requirement around willingness to learn and understand and apply some general concepts that have been given to you in the workplace.
Amanda: Yes, absolutely. That's the way it went and then as I started to show more proficiency in what I was doing. And I think that was a very short period of time for me because it was initially a 12-month placement. They did put a lot of trust in me and I had that ability and we were quite a small unit. We went to a massive big manufacturing site where you've got 300 odd people.
We were a unit of around about, I think 12 people. I've got to be around other people in the business. Like I said, we were doing the HIV stuff and I was with the sexual health coordinator. I would go and do some work with environmental health. That's where I was with the environmental health part of it. But then doing a lot of stuff that the director was exposed to where he was the director of public health.
So again, for me just being in those meetings, that was a really good learning experience that then I could go and apply that in, you know, the other work that I was expected to do. I think application and knowledge was a big thing in that novice area.
Peter: Let's talk about a really important attribute and that's around confidence. When you first started that role, did you feel confident in what you're doing or the outcomes you were going to achieve?
Amanda: Oh look, I personally did, but I've always been that type of person anyway. I really haven't been that kind of shy. Well, I've been shy or introvert, let's call it. I've always probably been an introvert, but I've always had a great belief in my abilities, and I know what my limitations are. And if I did have limitations, I would work to get past those limitations. I've always been a really self-motivated person anyway.
Peter: Yes, and motivations are an important part in all of those things and obviously being observant to things that are happening around you. I would say my level of confidence in some of these roles. Well I was quite confident and I knew how to shovel icing fondant into a box that wasn't particularly difficult. But when I started working in the laboratory in the food environment, I came straight out of university from a chemistry and science degree, so I already knew how to do titrations and how to do it correctly.
I think what I started second guessing a little bit about myself was the results that were coming out, particularly if they were falling, the end result was falling out of range of the specification for the product and rather than me thinking it was the product that might be out of spec, I guess I started thinking that it was the way I completed the task that delivered a result that was causing the out of spec.
I soon learned to realise that production environments are ever changing, depending on what the ingredients are, the weather, the workers that are handling up the shifts, all those sorts of things. But at the time, I guess I was still building confidence in the role, particularly as it had some level of complexity. I wouldn't say it was a very complex role. Maybe at the time it felt more complex than what it actually was.
Amanda: Do you think that you didn't have confidence in your own ability to understand that they were outliers and not everything will always be perfect and 100%?
Peter: Yes, and I think that came with the understanding as well. As an understanding of the role increased, I did that particular function for, I would say a good six months before other things were introduced and more complexity was added. I think as your level of understanding of the role evolves your level of confidence naturally increases, it would be totally reasonable and expected for a novice to come in with a lower level of confidence into the food industry. And into a role that might revolve around food safety or quality control.
Amanda: So in saying all of that, how long or how many years or weeks do you think you remain a novice?
Peter: It depends on the tasks they put you on and on your ability to apply your knowledge and using your attributes to the work experience to demonstrate a competence or capability. But it's usually in your first year. I would say you're a novice for the first 12 months of any role.
Amanda: Okay. And I think it really, again, comes back to those people who are directing you. If they're not giving you the support as a novice to be able to do whatever tasks you've been asked to do, that makes it very hard for you to progress.
Peter: Yes. And feedback obviously. So when you're doing well, as much as when you aren't performing the task correctly, both are important forms of feedback for you.
Amanda: When, when you were working in the lab, where there written procedures that you had to follow or was it all verbal procedure?
Peter: The lab had all written procedures. That was a really important part, and again, this is when the quality, the quality standards ISO 9000 in those days first started coming out where it talked about everything needed to be prescribed and documented. We had volumes of information where what wasn't documented when something came out of spec, what to do next and that's around problem solving. That became more of a verbal process versus a written process that you follow.
Amanda: Was that mainly because it might be a different thing every time?
Peter: By and large there were differences in it, but I think in those days, the whole corrective action, problem solving and decision making wasn't something that you build into a procedure. It was to do the procedure regardless of the outcome.
Amanda: For those people who are just starting off on this path, or you're looking to go into another career, expect at least 12 months around staying at this novice level, but that is going to be based on your attitude and your motivation. I think that you can get there quicker. Based on those other attributes, if you've got a real willingness and a passion to get further and to do more, you've got to take responsibility for that additional learning cause that's when people are going to start giving you more responsibility.
Peter: Yeah, absolutely. I don't think it's a hard and fast rule that 12 months is the minimum requirement. It all comes down to the individual, but to manage the expectations of yourself and your employer and your peers, I would say it's a good expectation to think the first 12 months you're still learning about the role about yourself and about the company that you're working within and the process.
Amanda: Yeah. And the people as well. The dynamics of those people and how they all work together or don't work together because that's something that's always going to be there. You're always going to have conflict around that sort of stuff in a business. I don't think I've even been in any business way. We love everybody 100%. Everybody loves everyone. There's always going to be those niggling things. Which then, come to a whole other thing that sometimes, I just want to do my job.
I don't want to get involved in office politics. I don't want to get involved in, you know, those other personal things that you get going on with another staff member. I just want to do the job. I suppose being able to work through that and still maintain a level of responsibility or that's showing to the upper management that you are capable is probably a good attribute to have to at this level.
Peter: Well this is the beginning of your career path at the novice level and the application of everything we've spoken about will progress your career.
Amanda: Okay. We might wrap that up for this episode of Off The Menu where we've spoken about just the qualities, the attributes, the experience, the skills, and knowledge that you need when you first come to the food industry. We've targeted it around the food safety experience that both Peter and I have had in that side of it.
Peter: Thanks for listening.
Amanda: Next episode we're going to get into the next level, which will be which level Pete?
Peter: Advanced, beginner…
Amanda: Advanced, beginner. So hopefully you'll listen to us in the next episode. Thanks very much for listening.
Listen to more episodes of Off the Menu
About Off the Menu
In the first season of Off the Menu, Amanda Evans-Lara and Peter Holtmann dive into career development for newbies and professionals working in the food industry. Listen in to learn about the skills, knowledge, personal attributes and work experience needed to map your food industry career path.
How to cope with QA Fatigue
How to be a Successful HACCP Team Leader
Grow your career with the BRCGS Professional Programme
Podcast, Professional Development


This form adds a new value to an enum type. The new value's place in the enum's ordering can be specified as being BEFORE or AFTER one of the existing values. Otherwise, the new item is added at the end of the list of values.
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Epic Movie - IMDb
Epic Movie For Mobile
It would appear they spent more time making parodies as visually accurate as they could and spent almost no time trying to make the film entertaining. Works of Jason Friedberg and Aaron Seltzer.
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But happily, Jennifer Coolidge and Fred Willard show up. From Wikipedia, the free encyclopedia. He tries to help her on her quest, but can be an interference. Yeah some of the dialog was a bit too forced, but not bad overall.
They don't stop there however, as the team took another step up to develop their creatures of fantasy. As Blu tries to fit in, he goes beak-to-beak with the vengeful Nigel, and meets his father-in-law. The four siblings engage the White Bitch in battle and are killed. Malcolm and Kisha move into their dream home, but soon learn a demon also resides there.
From the lines in the various leaves to the warped and horrific dimensions of rot, Epic's visuals are indeed some of the finest I've seen in a while. What are the spoofs in Epic Movie? For the film genre, see Epic film. You would think that the team responsible for the mess of a movie that was Date Movie would at least have learned something from their last film to help them avoid the same mistakes, film spiderman 4 but they didn't.
All four meet up at Willy's Chocolate Factory. Continue to external site Go Back.
Instead of the Lord of the Rings like battles, most of the fighting was limited to well-placed arrow shots, a few punches, and a couple of sword slashes. Aside from two wisecracking slugs what else might grab the audience's attention? Both Ansari and O'Dowd throw their two cents into the fray, one thinking he is a player, while the other wants to be a knight.
Jim Parsons, Rihanna, Steve Martin. Jack is then stabbed by the White Bitch as the magic crystal is thrown in the ocean and grows, putting the Bitch's plan in motion. Animation Action Adventure.
Remember me on this computer not recommended on public or shared computers. She convinces him to trap the other orphans in order to become the king of Gnarnia in her White Castle. The archly bombastic score. The Oompa-Loompas come in and start singing the Willy Wonka theme song.
Animation Adventure Comedy. As the orphans have a pre-battle party with their allies, Susan gets drunk and vomits everywhere.
Yet visuals probably isn't the main reason most will be seeing this movie is it? It's mind-numbingly, tediously unamusing and is so devoid of imagination it even parodies self-mocking films. After their cave is destroyed, a caveman family must trek through an unfamiliar fantastical world with the help of an inventive boy.
Written by Kenneth Chisholm kchishol rogers. Aslo agrees to help Edward, and he manages to kill Silas, but while breaking Edward out, Aslo is slain by the White Bitch. In other projects Wikiquote. Just because you haven't seen something doesn't mean it's not there.
Their army is disgusted enough that nobody shows up to help the orphans the next day. Please enter the required information. Epic Movie was panned by critics. All Professional Homemade.
Blonde slut with a tight pussy and fat ass here to please. Susan Pervertsky as Faune Chambers. Jason Friedberg Aaron Seltzer. They didn't know it yet, but there was something more greater in store for them, something epic.
Audible Download Audio Books. The disposable camera mission brief message was given to Lucy Pervertski by Mr. Decades later, the four now-elderly rulers find the wardrobe again and go through it. The four are then crushed by the wheel. Meanwhile, the White Bitch reveals her plans to create a new continent for her followers via a magic crystal.
When Kisha becomes possessed, Malcolm - determined to keep his sex life on track - turns to a priest, a psychic, and a team of ghost-busters for help. On the other side, in the middle of a wintry forest, she finds Mr. As the villainous Boggan leader, Mandrake closes in, M.
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Jun 23, 2021, 06:28AM
Old Wrongs by New Media
Todd Seavey
Shaping narratives instead of reporting facts.
People complain about old media, such as the major news networks, and they complain about new media, such as social media sites—but they're annoying in different, distinct ways.
Asha Rangappa recently exhibited several of the worst aspects of old media when she pretended she couldn't even comprehend how conservatives could think some of the organizers and instigators of the January 6 protest at the U.S. Capitol might be FBI agents. Were they planning to arrest themselves, she asked, as if the whole thing were paradoxical nonsense-talk.
A randomly chosen citizen might be completely oblivious to the concept of "entrapment" by law enforcement agents—a tactic the FBI routinely uses, as when nudging post-9/11 terror cells into more overt and thus actionable behavior—but it becomes much harder to believe it's mere naivete we're hearing when the speaker, Rangappa, is a former FBI special agent, a CNN commentator, and for good measure a former dean of Yale Law School. Yale has had an outsize role in organizing the intelligence community and many other American evils for a long time, but Rangappa knows when to deny it all on behalf of the establishment. Perhaps the higher-ups flinched at her clumsily bad acting in this case, though a few hiccups like that never wake up the slumbering American populace.
And that's the essential character of the old media scam as opposed to the new media scam. The old media were all about maintaining the calm, serene prestige of a virtually unchallenged oligopoly: three or four networks, a few major newspapers, one establishment to rule them all. Rangappa is a trifecta of elite power: academia, major media, and government rolled into one (even her academic advisor was a consultant to the George W. Bush White House, lest you still think all this is best understood in right vs. left terms—the Bureau has a long history of acting as political police for the Eastern establishment, in both its Democrat and Republican manifestations).
All three elements of that old establishment should end, but new threats already rise.
New media's self-appointed role so far is mainly to tamp down a thousand avenues of dissent, a much messier job than the old one of maintaining a stable, unified establishment. The new frenzy is what happens when the single, monolithic hive of which Rangappa is a representative is knocked over and chaos ensues. The noisy fighting over new media (and its stealthy, algorithmic, built-in biases) attracts a lot of attention in part because we can all participate in the struggle. Old media were more sinister because they never doubted they were in charge. You the viewer/listener/reader simply waited for them to hand down their latest collective decision.
If old media say, for instance, that a trans Olympian born male and still possessed of some 30 times as much testosterone and a few times the bone and muscle mass of female weightlifters should as a matter of basic justice compete against women in the Olympics, they expect you to accept the claim passively, not debate it. After decades of media indoctrination, you should exhibit "learned helplessness" by now, as the torture experts say. If some group as august as the Olympic Committee, echoed by the three or four most familiar news anchors, implies this is an inspiring turn of events, it'd be rude not to play along.
On new media, by contrast, you might at least send a few mocking memes about it all before your account was locked for a month. That's progress of a sort. New media is for now an infuriating game of whack-a-mole in which roughly the same establishment described above—government consultants, Ivy Leaguers, biased journalists—tries to keep dissent under control but plainly has a long, ultimately losing battle ahead. The incentives are all wrong in new media and tech for keeping a (single, heavy) lid on things.
I can't complain too much on a personal level. Despite technically being an anarchist, I don't often find myself running afoul of Twitter or Facebook rules (as far as I've noticed), though a few factual items I posted got COVID additional info appended to them on Facebook, and one tweet of mine has been blocked—for purportedly suppressing votes for Democratic candidates around election time, as it happens. Like James Woods, I found myself unable to tweet a few years ago unless I took down an obvious joke meme suggesting feminist males should stay home and let women do all the voting. Twitter cares about election integrity, supposedly. I took it down.
Now, Facebook leaps into the election integrity game by telling me that it's blocking a link to a story in a major national newspaper—The New York Post—about a current New York City Council candidate, Zack Weiner, being photographed at a sexual sadomasochism club. I went to the trouble of submitting a couple paragraphs to Facebook arguing for external review of the appropriateness of the link, though if Facebook realizes its error and puts the article back up, it will likely be too late (for good or ill) to have any effect on Weiner's campaign, since his primary is today, as I type this on Tuesday.
I'm not too invested in the fight, for multiple reasons. I'm indeed one of those libertarians who thinks Big Tech can pretty much (absent subtle fraud) do whatever it wants with its own platform and content rules, and if they suddenly claim they're too prudish to permit stories about Weiner (with photos that don't show genitalia) despite the countless other racy things posted on Facebook, well, that's their business.
Furthermore, I don't think an interest in sadomasochism is blatantly wrong and I don't vote, so I'm certainly not motivated by any snickering desire to torpedo Weiner's pointless campaign. I'm more amused by the fact he's the geeky twentysomething son of one of the creators of Dora the Explorer and am more offended by the fact he wants to govern us than by the fact he wants to be governed by a dominatrix—though it's fair to worry that if he's turned on by shackles and nipple clamps, he may not have much empathy for people who say they're suffering due to something as mundane as taxes and regulations.
The fact that the social media sites appear to leap in a coordinated way to turn prudish or permissive exactly when necessary to protect the electoral prospects of mainstream Democrats is the really troubling thing. One Twitter user claims he got a 30-day ban for linking to the Weiner piece around the same time Facebook told me I'd have to submit the post to external review. Meet the new (Democrat) media boss, same as the old (Democrat) media boss—except much less smooth about it because the game has gotten so much more complicated.
We can really see the numerous and tangled strings now, and the establishment should be far more embarrassed about that blatant bias than about Weiner per se.
—Todd Seavey is the author of Libertarianism for Beginners and is on Twitter at @ToddSeavey.
Leftists Debate Who is Worse: Andrew Yang or Eric Adams?
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I am constantly running into leaders and entrepreneurs who lament about the same challenge. Namely, their team's performance is either not in sync with or not sufficient enough to help them make their vision a reality. I have even coached some of these "team challenged" folks. Some never got it and have gone elsewhere to seek fame. Others have gotten it and are achieving success.
This entry was posted in Monday Morning Wake-Up Call, Team Building and tagged boosting team performance, effective leadership, Leadership, team building on March 4, 2019 by Chris Ruisi.
The best leaders adapt and apply what they learn rather than copy what others do thinking the same will work for them.
The best leaders consistently work on the most important tasks first – not the most tasks that they can squeeze into every hour or every 30 minutes of every day.
The best leaders don't use "busywork" to feed their insecurity. In fact, insecure individuals make the worst leaders.
The best leaders recognize that there are teams that want a leader who knows where they are taking the organization.
This entry was posted in Leadership, Monday Morning Wake-Up Call and tagged effective leadership, effective leadership styles, Leadership, success on January 28, 2019 by Chris Ruisi.
The common link amongst successful leaders is the ability to make timely decisions even with incomplete information. They know that decisions lead to action. Taking too long to make a decision can be a business killer. Here's how to eliminate procrastination and take action quickly.
This entry was posted in Business Podcasts, Driving Business Growth Podcast and tagged effective leadership, improving effectiveness, Leadership on January 19, 2019 by Chris Ruisi.


In this section Members will find details of forthcoming events and training.
In respect of events which have already been held and where notes / slides have been provided, these will be made available here.
Disclaimer: The views expressed in these publications are not necessarily those of the Society, they are not to be taken to constitute legal advice, and the Society accepts no responsibility for any inaccuracies, errors or omissions.


The fencing also boasts a high level of rigidity, reducing the number of posts required for erection. A range of roll sizes are available.
High tensile fencing is recommended for use in agriculture and forestry areas, and on road and rail sites. It is also suitable for crop protection.


text:
The devastation wrought by Hurricane Michael came at a critical juncture in US history and in the life of the Church. What can we learn from this alignment?
As President Trump continued his dismissal of climate change last week, Hurricane Michael grew stronger and quicker than forecasts expected. It smashed into Florida and bullied its way northeast, devastating pretty much everything—and everyone—in its path.
At the same time, a different kind of storm was buffeting the Church.
In Rome, a global synod with and about youth had become a focal point of months and years of ideological bickering—bickering that of late grew fierce with revelations in the Americas of clerical sexual abuse of minors and against seminarians. Topping off all this was debate over Rome's new diplomatic agreement with China, which some say was a betrayal to already persecuted Catholics in that troubled nation.
It's been quite a week. And from the looks of things, more storms are brewing.
The question is, what lessons can we learn to prepare?
Our answers can be found always in Jesus Christ. Our home will always be His Church. And our role models will always be the saints—and here we should pause and consider something extraordinary happening this Sunday.
Capping off a busy first week of the Synod on Young People, the Faith and Vocational Discernment is Sunday's elevation to sainthood of seven diverse souls. These are men and women whose lives showcase how God's grace elevates the ebbs and flows of human history.
Catholic News Agency has a particularly helpful look at the saintly seven. But two among them deserve our attention.
I consider it one of Pope Francis's most brilliant moves to canonize together Blessed Pope Paul VI and Blessed Oscar Romero. The former is a hero of the ideological right—with his inspired teachings on human life—while the latter is a hero of the left, with his heroic teachings and actions for the betterment of the poor in El Salvador.
To make sure we all get the point, Pope Francis will wear the chalice and pallium of Blessed Paul VI and use his staff at the Mass of Canonization, while wearing the blood-stained cincture of Blessed Oscar Romero. (Read the pontiff's homily here. As an aside, I wished it went further in the theme of unity.)
In other words, at that liturgy will be the union of the blood of Christ and the blood of men, the teachings of a pontiff—unpopular, vilified teachings on human life—and the sometimes unpopular wisdom of an in-the-trenches pastor and martyr.
To help those impacted by Hurricane Michael, please donate now to Catholic Charities of Northwest Florida.
Given that eco issues—climate change in particular—are so polarizing, let us take two lessons from all this:
First, the Holy Spirit actually may be reaching out to our ideological opposites; and second, so must we. (I dig into the how of that in two posts: one on the left reaching out to the right, and the second on the reverse of that process.)
The need to unite division is all the more apparent in the aftermath of Michael—and of all the storms and flooding the world over, all the wildfires and droughts. Our alternative is continuing tribal strife, but that will take us only in directions of greater and deadlier harm.
The choice is ours to make.
Of course, Our Lord offers help. He offers us His grace and the intercession of the saints. In particular, he offers a spiritual army for our mostly spiritual war. He especially offers us a particular saint—an archangel—to help with our battles.
After all, Satan—the fallen, pride-filled angel who prowls among us seeking the ruin of souls—has a quite formidable enemy.
This is Michael—a name of late in the news, a name that should be always on our lips.
The protection offered by Saint Michael is real and needed. Where Satan seeks division, Saint Michael brings comradery. Where Satan seeks turmoil, Saint Michael brings peace. Where Satan temps us and seeks to instill fear, Saint Michael brings strength, trust, and hope.
How demonic that a storm named after the great Saint Michael would become so strong and create such havoc. But how grace-filled it is that the actual Saint Michael remains with us so that humanity may yet learn to love our neighbors and protect creation for the good of all humanity.
Perhaps this is yet another reason that parishes should return to the old custom of praying the Prayer to Saint Michael after communion. Now wouldn't that be a bridge-building step!
For now, besides engaging in worldly assistance for those who need it, let us pray to Saints Maria Katharina Kasper, Nazaria Ignacia March Mesa, Nunzio Sulprizio, Francesco Spinelli, Vincent Romano, Oscar Romero, and Paul VI for unity within the Church and within the worldly sphere so that together we can protect human life and all creation.
And may Saint Michael the Archangel defend us in battle.
May he be our defense against the wickedness and snares of the Devil.
May God rebuke him, we humbly pray,
and do thou, O Prince of the heavenly hosts,
by the power of God, thrust into hell Satan,
and all the evil spirits, who prowl about the world
seeking the ruin of souls and the destruction of the Church.
Photo: Flickr/The National Guard


text:
Сума́х, сума́к () — род растений, объединяющий около 250 видов кустарников и небольших деревьев семейства Анакардиевые (Anacardiaceae).

Распространение
Произрастает почти во всех регионах мира: в Северной Америке, Передней и Восточной Азии, Африке, Европе. Наибольшее число видов — в Южной Африке.

Ботаническое описание
Однодомные или двудомные растения высотой 0,5—12 (до 20) м.

Листья очерёдные, простые, тройчатые или непарноперистые.

Цветки мелкие, многочисленные, однополые или обоеполые, собранные в соцветия. Лепестков и чашелистиков по 5.

Плод — небольшая костянка.

В культуре
В условиях средней полосы России для озеленения пригоден только один вид сумаха — сумах пушистый или оленерогий (R. typhina). Он подмерзает, но хорошо восстанавливается весной. На юге России хорошо растет сумах голый (R. glabra). Сумах кожевенный, дубильный (R. coriaria) украшает каменистые склоны гор Крыма и Кавказа. Интересен сумах ароматный, душистый (R. aromatic) — ползучий кустарник, пахучие побеги которого достигают метровой длины.

Использование в качестве специй
Сума́х, или сума́к — специя из молотых ягод одного из видов сумаха — сумаха дубильного, красновато-бордового цвета с кислым ягодным вкусом. Применяется в турецкой и левантийской кухнях для заправки салатов, на Кавказе — в качестве приправы к шашлыку.

С недавнего времени сумах применяется в качестве составляющего при приготовлении крафтового пива.

Таксономия
 Sp. Pl. 1: 265 (1753). Genera Plantarum ed. 5 (1754).

Синонимы

Виды

По информации базы данных The Plant List, род включает 131 вид. Некоторые из них:

Некоторые виды, включая сумах ядовитый и лаковое дерево, которые часто причисляются к этому роду, относятся всё же к роду Toxicodendron, который отличается высокоаллергенной листвой и плодами серо-белого цвета.

Примечания

Литература

Ссылки
 Сумах в Биологическом энциклопедическом словаре

Анакардиевые

redpajama_set_name: RedPajamaWikipedia


text:
Q: How to send mails with attachements in PHP I would like to send mails with attachements in PHP. I tried this example from a website:
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Test email

This email has sent from PHP script with attachment.
';

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//multipart boundary
$message = "--{$mime_boundary}\n" . "Content-Type: text/html; charset=\"UTF-8\"\n" .
"Content-Transfer-Encoding: 7bit\n\n" . $htmlContent . "\n\n";

//preparing attachment
if(!empty($file) > 0){
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  filename=\"".basename($file)."\"; size=".filesize($file).";\n" .
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}
$message .= "--{$mime_boundary}--";
$returnpath = "-f" . $from;

//send email
$mail = @mail($to, $subject, $message, $headers, $returnpath);

//email sending status
echo $mail?"
Mail sent.
":"
Mail sending failed.
";

This gives me the result Mail sending failed. I also tried just the mail() function without attachements and it gave me a false.
I tried to use a real mail adress I had for $from, but it gave me the same result, though I remember being able to use any example mail when I first tried out the function.

A: Try your code on my server.
https://files.olivierlam.fr/test/mail.php?to=YOUREMAIL&from=EMAILSENDER
It worked for me. I have received the email. And it displayed Mail sent.

redpajama_set_name: RedPajamaStackExchange


People with dementia are being administered medications to control their behaviour, but many may have been victim of an assault because consent was not first obtained.
A report by the Australian Aging Agenda on 21 March 2018 highlighted the issue of prescribing medications to people with dementia in order to control behavior. The dangers of prescribing antipsychotic medication have been known for numerous years. The Australian Aging Agenda report highlights that while rates of antipsychotic medication prescription have decreased, behaviours are still sought to be controlled by other medications.
Leaving aside whether or not the prescription is appropriate, the issue of prescribing medications to people with dementia in nursing homes to control their behaviour raises a fundamental issue: is there consent to administer the medication? If not, then an assault has occurred and this may attract criminal and civil consequences.
On 24 April 2018, the ABC Radio program the 'Law Report' aired a piece on medication as a restraint in the aged-care sector. This followed a Human Rights Watch report from the United States on the rates of Antipsychotic prescriptions in nursing homes and aged care facilities in the US. As is the case in Australia, there are alarmingly high rates of administration of antipsychotic medications which are dangerous and may not be clinically indicated. The ABC reported that some of these medications have a warning that within 10 weeks of using it, a person's risk of death almost doubles. There are indications that these types of medications are being administered for convenience of staff to control a person's behaviour, rather than because of a clinical need.
In 1914 a famous American judge said "Every human being of adult years and sound mind has a right to determine what shall be done with his [or her] own body; and a surgeon who performs an operation without his [or her] patient's consent commits an assault". This has been quoted many times by Australian judges and so forms part of Australian law.
The law recognises that if a doctor or nurse administers medical treatment without the consent of the patient, they have committed an assault. When there has been consent, the consent has the effect of making the physical contact lawful.
What about a person with dementia?
A person is presumed to have decision making capacity unless shown otherwise.
Mental capacity is decision specific. Just because a person lacks decision making capacity to decide about one thing does not mean they lack mental capacity for all decisions.
A person should be supported to make a decision and to exercise their own free will.
Just because a person has dementia does not mean they lack decision making capacity, though given the nature of the various types of dementia, it is likely that a person will not have decision making capacity for a lot of things. But, just because a person with dementia may not have decision making capacity does not mean a doctor or nurse can administer any medication or treatment to them. Any treatment given without a valid consent is unlawful and is an assault.
Did you know that when a medication is administered to someone with a mental illness who does not have decision making capacity, it can only be given in accordance with special legislation? In the ACT, this is the Mental Health Act 2015. It remains illegal to administer a medication or treatment to a person to treat a mental illness or symptoms of a mental illness, unless certain criteria under the Mental Health Act are met. Yet in nursing homes there is no special law about the administration of drugs to control or manage behaviours/symptoms of dementia.
Oversight provisions such as the Mental Health Act are imperative to ensuring treatment is only provided to a person without decision making capacity to control their behaviour in limited and special circumstances. This reflects the importance of the fundamental right we all have to be free from interference with our own body. There is no equivalent law for nursing homes.
Administering treatment without consent has criminal and civil consequences. In civil law, it constitutes what's called a battery (assault). A person may claim for compensation from the person who committed the battery. For a person with dementia, a litigation guardian can be appointed to conduct a claim on their behalf.
What is needed for a claim?
No other person who was eligible to give consent gave consent for the medication to be administered.
How much might a claim be worth?
This depends on the actual circumstances. If a person was injured after the medication was administered, such as having a fall or experiencing a side effect, then compensation may be awarded for that. Claims for 'aggravated damages' may be made as this type of compensation may be awarded where the gravity of the conduct of the person who did the assault is so bad that compensation awarded for pain and suffering and additional treatment are not adequate. In circumstances where a nursing home does not try to obtain consent at all, it is possible aggravated damages may be awarded.
There have been no reported cases in this area, so it is difficult to anticipate how Courts and Tribunals will respond to claims on this serious issue. Contact us to speak with Matthew Bridger or Tom Maling to arrange a free initial appointment in order to identify get further information about what a claim may be worth.
Claims need to be brought to make nursing homes accountable for breaches of a fundamental right to bodily integrity. In addition to this, claims can raise the awareness of this issue which will hopefully lead to better laws to protect older Australians. The ABC Law Report program heard that a class action in Ventura County in the US was successfully brought by residents who were given antipsychotic medications without their consent. The ABC heard that this had a knock-on effect to nursing homes in the surrounding areas by causing an improvement their administration practices for antipsychotic medications.
Elringtons sent two solicitors to the 2018 National Elder Abuse Conference in Sydney. We are specialists in health and medical law. We know that we have an important role in protecting the rights of older Australians. Contact Matthew Bridger or Tom Maling to discuss your circumstances to see how we can help.
How to make an effective nursing home complaint?


It takes guts to serve the military.
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E-TEC TECHNOLOGY: While not designated as Evinrude E-TEC engines, the E-TEC technology is incorporated throughout the motor, including E-TEC injectors, the fuel system and an onboard computer. The E-TEC technology that the government depends on is available for civilian-use with the other Evinrude E-TEC engine horsepower ranges. Additional MFE innovations include special cylinder sleeve oiling, modified deflector pins and unique engine mapping systems.
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