In his new book, 'A Secret History of Champagne & the Rise of the Great Growers', Aussie author Rob Walters tells a story of how the small vine growers in Champagne are changing the balance of power in one of the worlds most historic and famous wine regions. In this interview Rob delves deeper into what he considers as the drivers of quality, especially in relation to terroir driven wines, in Champagne.
NB: You begin by explaining that prior to visiting and investigating the Champagne region, you held it in rather low regard. Can you identify a moment or a taste of something when this opinion started to change?
RW: There are a number of wines I encountered in the early days, going back some fifteen years, that really changed my perception of champagne. The one I cover in the book and it was the first significant experience of this type was Larmandier-Bernier, Terre de Vertus, which is of course a wine of a single place that is made from biodynamically tendered vines that has zero dosage. So it is already something very different.
The uniqueness of the wine and its characteristics which were so different from anything I had had from Champagne before, started me down this path of looking for wines of place, and looking for wines that are wines first and champagne second.
NB: Is there a characteristic that you can recall?
RW: The wine shocked me because it had none of the characteristics I could attribute to champagne. None of the characteristics that we tend to read about with champagne, none of those brioche, nutty, caramel notes. None of those yeasty or autolysis notes. This was much more citrussy, extremely mineral.
I was reminded of great manzanilla in terms of that really salty minerality. Also some of the best whites of northern Italy, even some high grown white Burgundy, or Chablis even. That kind of raciness, that kind of vibrancy.
The important thing was that it clearly tasted of somewhere and it was somewhere I hadn't tasted before. So it had this disorientating effect that really made me extremely curious as a wine person and I was just desperate to understand where this wine came from.
NB: Your profiles of the Grower producers elevates them and adds a certain mystique. Is this your intention and do you see a connection between the producer attitude or persona and the terroir with which they work?
RW: These great Growers, as I call them, tend to be very powerful personalities. The type of people who achieve what I have just described tend to be very strong, idiosyncratic, deeply thinking, deeply intelligent and people who are very much aware of history, and also very knowledgeable about what they do, which is grow great wines.
In terms of the connection with place, these growers grew up where they make wine, typically in the family that owns these vineyards. They are very closely connected to the place. You know the idea of terroir, which of course just means place, we tend to bang on a little bit about terroir being a uniquely French concept, which is ridiculous. It just means place and all the things we associate with place, including people. So they are not only of that place but they feel very connected to that place, they have a lot of deep knowledge about that place and as a result they have a certain intuition about their vineyards and what they feel their place wants to express. So they tend to work along those lines. They tend to maximise the expression of terroir.
They are also often very creative people and this also impacts on the style of wine that they make. I make a bit of a joke in the book, I play with this idea of owners and their dogs and you can compare that with winegrowers and the type of wines they make. You know, humans are involved in wine growing and they are making choices all the way through the season and all the way through élevage or the maturation of the wine. It's perfectly natural that these choices should in someway correspond to their personalities, even though all the great growers are aiming for the same idea which is to produce the highest possible quality and of course wines that deeply reflect where they are grown.
NB: How do you see the relationship between the big houses and grower producers? Is it changing or evolving?
RW: Well look, there's a very long history obviously between grower producers and negociants, or more specifically, the Grand Marques, and it has changed a lot, in particular, over the last five to ten years. When we think back to the early days of people like Anselm Selosse, in particular, who was a very vocal critic of the conventional practices of the region in the early days. He's certainly tempered his criticism quite a lot today.
He was a very controversial figure in the early days and the ideas he was espousing were very controversial. Champagne is a very successful region from a commercial perspective and there is a lot of vested interest both on the side of the growers and on the side of the negociants. So if you rock the boat it is likely to cause you some problems.
Certainly Selosse bore the brunt of a lot of that controversy but he wasn't the only one, there was a lot of heated exchanges that went on within the CIVC, that I've heard about. Discussions between these great growers who were trying to encourage their region to move in a certain direction and those that wanted to maintain the status quo.
I think what has happened over time as more of these grower producers become more and more successful and they receive more and more good press within France and outside of France, a lot of the Grand Marques certainly, and a lot of the negociants in general, have started to see that these growers are bringing a certain amount of benefits to the region.
They are certainly giving an example of a different way of approaching vineyard work and cellar work. So they are complexing the region if you like. I also think that, in a meaningful way, they are bringing a certain type of drinker back to the region. I'm talking about what we could call a fine wine drinker or a serious wine drinker… they are making those kinds of people think more seriously about champagne.
I think a lot of wine collectors tend to view champagne as a something you use for celebrations but they don't tend to put it in the same categories as they do the best white Burgundy's for example. But I think now there is a very real argument. There are wines that you can put on the table from these growers that really stack up to the best white wines on the planet. That's got to have a significant value for the region.
Nonetheless, by changing practices, and we are talking about producers here who work with far lower yields, who tend to work organically or biodynamically, so in the absence of chemicals, which is still very unusual in Champagne.
They also work differently in the cellar and many other things that aspire to higher quality. By doing this they are naturally critiquing the conventional practices of the region which obviously in turn puts heat on those that follow these conventional practices, which is the majority of the region, in particular, the majority of the negociants.
So there is still a tension but it is a tension that I think is far less prominent and certainly far less aggressive than it was in the early days.
NB: So in a way, as it evolves in the region, you could say that there are mutual benefits, it's almost a new page in some respects?
RW:As I say in the book, every great wine needs its great growers. It needs its great artisans. And now Champagne at last has some. Also the questions that are naturally raised,not necessarily directly but through the practices and through the successes of these great artisans, is helping the region articulate how it can improve as a whole.
Of course, Champagne needs its brands, it needs it mass market products as well. That's what the region was built on… the success of the region was built on.
NB: Organic and biodynamic production; is it a fashionable trend or does it really impact the end result?
RW: You do hear people say that it is growing in Champagne. It is, but it's a very small percentage of vineyards of Champagne that are moving in this direction. There is a whole range of historical and wine style reasons why it has been particularly slow to happen in Champagne. Also, supply and demand is a feature; when you can't make enough wine to supply the market then obviously working organically, which tends to mean working with lower yields, becomes a problem because you need to make a sacrifice commercially.
But to talk to the idea of the connection between organics, biodynamics and quality, there is a definite connection but, of course, you need to define quality. In simple terms we can just talk about organics because biodynamics is just a form of organics, if you like. I kid my biodynamic friends that biodynamics is just organics with a bit of religion thrown in. It's a little bit more than that of course, but it's nonetheless a type of organics.
So when we think about quality wine or striving for quality wine, we are talking about first of all the health of the vine because you need a healthy balanced vine in order to produce the best quality fruit. For me, in general, one of the elements that we want to incorporate when we're talking about quality, is this association between where a wine comes from and how it tastes, both from a quality and a stylistic perspective. We want wine to be unique because the wine is grown in unique places; that's what makes wine interesting.
So if we're talking about those two elements we realise very quickly, once we know something about the biology and the evolution of the wine, we know that soil health, or life in the soil, becomes very important because the biota in the soil breaks down the nutrients and the minerals that the vine takes up through its roots. This is a very important function. In fact we know there is a very strong symbiosis between much of the biota in the soil and the vine roots.
It turns out that a lot of the conventional practices that came into viticulture, in particular in the seventies, but it started before the sixties, post-World War II effectively, the use of herbicides, pesticides, heavy machinery that compacts the soils, chemical fertilisers and so on, these practices diminish life in the soil. If you think about herbicide, which is the most obvious example, it doesn't only kill a lot of plants in the soil, which obviously impacts place, or the nutrients that will pass through the soil profile, it also kills a lot of the microbial life in the soil.
So all organics is for a European grower, is a return to the logic of traditional practices before chemicals came in. It was as these more industrial, or what we call conventional practices today, arose, those growers and wine buyers saw an equivalent drop off in quality.
So yes, that's a longwinded answer, but organics is fundamentally linked to quality… but it is only one element. The quality of the vineyard, the potential of the vineyard, the way the vineyard was planted, the plant material, all the choices made through the establishment of the vineyard and through the season and in the cellar. All these things have significant roles to play in terms of the final quality of the wine. But organics is the encouragement of life in the soil and is vital if you are really striving for the highest possible quality.
NB: You say there is a widely held belief that the English are wine necrophiliacs. What do you mean by that?
RW: That point in the book came up from a Champagne producer who I met who said that. The English have a really rich tradition of ageing wines, of cellaring wines, which is a wonderful part of the English wine culture they have gifted to other places around the world. But in general many Champenoise don't, I am generalising here as there are many people who do believe in ageing champagne on cork but many don't. Many feel that there is an English tradition of over ageing Champagne.
I think that is possibly true. There is a sense that I have as someone with a cellar that you get to a point of diminishing returns. I like to age some of the wines I speak of in the book for between one and five years. Beyond that they can still be fantastic and they can still be very interesting wines but you are starting to move into a realm of more and more secondary characters that tend to dominate a lot of the things that I love about champagne.
These things are always a question of personal taste but I think the English have the most extreme tradition of serving very, very old champagne and that the quote that I use in the book alludes to this. I think that certain Champenoise find this quirky, lets put it that way.
That said, one of the myths of Champagne is that it doesn't age and it isn't for ageing. I think the best grower wines have shown that not to be the case but then it becomes a question of how long do you age it?
NB: You refer to yourself often as a wine traveller. What does a wine traveller seek and have you found it in Champagne?
RW: I think we're all wine travellers… all wine people are wine travellers. By that term I mean we are all seeking out great wine experiences and then after that we define what we mean by great wine. Then we go looking for it. So it's kind of a voyage we are always on.
Even when we're not travelling, the thing about great wine, I mean great wines of place, even if we are not visiting the region, or going anywhere to drink them, even if we're drinking them at home, they are still taking us somewhere, they are taking us on a voyage because we are engaging with both a time and place typically, because typically it is a vintage. It's evocative in all kinds of ways and we're remembering our associations with that place, with that year, with people we might have drunk the wine with, all kinds of things.
Today I think we can go on these incredible to journeys with Champagne. I often conduct tastings where we travel from the north to the south, like we do in the book, to visit these great growers and to taste their wine. When we do that they are all completely different. They are roughly made the same way. They are not different because all these growers are aiming for a House style. On the contrary, they are all different because they each have very different terroirs, very different places that they are working with.
And today that is what I think is very exciting for wine travellers when I think about Champagne.
NB: With all these Champagne myths busted, can you leave us with one truism to take away?
RW: If I think of one truism, the great lesson I have learned as a wine traveller, from the great growers of Champagne, is that Champagne is a wine, or it should be a wine first and foremost. So what we associate with quality in Burgundy, in Chablis, in German riesling, in Loire Valley, we should also be looking for in Champagne. How balanced is the wine? How intense is it? How transparent is it? How long is it? How much does it speak of where it was grown? How well does it work with food? All of the things we associate with quality we should also expect of Champagne.
The number one thing I'd like people to do is think of Champagne as a wine first and foremost… a wine first and a Champagne second!


text:
Our Coordinated Expression
Our Culture, Mission & Values
Our Commitment to Diversity & Inclusion
Message from BIO
What is Gene Control?
Publications and Abstracts
Our Expressions
Racial inequity in America: A fireside chat with Global Blood Therapeutics' Ted Love
A Conversation between Ted Love and Nancy Simonian
The events of 2020 have called into stark relief the systemic racism, including disparities in healthcare, plaguing our nation. In the first of what we hope to be an ongoing series of talks focused on understanding and confronting these racial inequities as a company and an industry, Ted W. Love, M.D., CEO of Global Blood Therapeutics (GBT), shared his insights and experiences in a fireside chat with Syros Pharmaceuticals' CEO Nancy Simonian, M.D.
A leader in the field of sickle cell disease (SCD), GBT recently won FDA approval for its first-of-its-kind oral medicine to treat the disease. While the genetic mutation causing SCD has long been known, investment and research into new therapies have lagged, in large part because SCD disproportionately affects African Americans. Last year, Syros and GBT entered into a collaboration, with the aim of delivering the next generation of oral medicines to provide a functional cure for patients with SCD and a related blood disorder known as beta thalassemia.
As the CEO of GBT and one of a small number of Black CEOs in the biotech industry, Ted offers a valuable perspective on racial inequities in our industry, healthcare, and our society.
Nancy Simonian: Ted, thank you for taking the time to talk with us. To start, would you tell us a little bit about your background?
Ted Love: My background is fairly unusual in biotech. I grew up chopping cotton and bailing hay on a farm in Alabama. Because I was born in 1959, I was in segregated schools through the fifth grade. George Wallace, a staunch segregationist and notorious racist, was Governor of Alabama so there was a ton of racism there. One of the advantages of going to segregated schools is that my teachers did not think they were better than I was. In retrospect, that was a gift that I didn't appreciate at the time. I also had parents – who were not well educated, they had fourth and sixth grade educations – who provided a lot of love and support.
I loved school, I was a good student, and I gravitated to math and science. Between fifth and sixth grade, my school was integrated. I remember my Black teacher coming to me and saying, "Next year, you won't be the smartest kid in your class." That stuck with me for two reasons. I didn't think I was the smartest kid in my class, and the next year, I was still a good student. There were students of different races, some good and some not good.
NS: What drew you to medicine and to the biotech industry?
TL: Growing up in my situation, there weren't a lot of images of what I could do. But in the south, if you were Black, you had a Black doctor. Our family doctor was caring, smart, extremely respected in my family and the community, and he made a good life for himself. By the time I was 10, I had decided I wanted to be like him. I wanted to use my background and fascination with science and medicine to become a physician and help my community.
After studying medicine at Yale and Harvard, I was a practicing cardiologist for seven years before I made the jump to the biotech industry.
NS: What role do you think race versus socioeconomic factors play in inequities in our society?
TL: Race and socioeconomics are very different things. I grew up poor, but I have fixed that. I can't change my race— I don't want to. But I do want to change the way people look at me when they see me walk down the street, or the assumptions they make when I'm in a store. I do want to change the way people react to my children because of the color of their skin.
Race is a social creation. Slave owners had to believe Black people were different to justify selling, owning, abusing, raping and killing them and still believe they were good people.
After slavery, there was a period of reconstruction during which African Americans did extraordinarily well. Black communities were growing, doing well academically and in business.
Racist ideas exist because of a protracted effort to ingrain them into the minds of Americans. The 1915 movie, Birth of a Nation, which openly encouraged the KKK and brazen stereotyping of Black people as stupid and dangerous, was the first movie ever shown in the White House. By criminalizing Black people, you could strip them of their rights under the Thirteenth Amendment. From the Jim Crow laws to the "War on Drugs," this country has socially engineered policies that promote poverty, poorer schools, and aggressive policing in Black communities.
We have created a mess and it's costing us enormously in money – and in lost opportunities, because we are systematically telling Black people that they're not going to amount to anything. When I was growing up, I was taught the same stuff. We were all taught this. I made it through the maze, but we are chopping up so many people and their talents are left rotting on the vine.
NS: Confronting this history is so important to understanding why we are where we are and how we begin to bring about real change, and yet at least when I was in school, it wasn't taught.
TL: I think conversations like these are how we are going to save ourselves. We have to start by admitting that we have a racism problem. We should all say we aren't going to subscribe to this hate-filled society anymore. It's not good for any of us, and we are going to fix it.
NS: We've seen this systemic racism play out in healthcare, creating disparities that are on full display right now with COVID-19. In an earlier conversation we had, you talked at length about the Black community's distrust of the healthcare system. Could you share some of that here?
TL: There are egregious historical incidents. In the Jim Crow era, the bodies of Black people – male and female – were dissected and displayed publicly. Beginning in the 1930s, our government conducted the Tuskegee Experiment. Black men were infected with syphilis and told they were being treated, but they were not. Treatment was withheld so the natural history of the disease could be observed. This went on into the 1970s. That is not that long ago.
Every day, Black people go into the healthcare system and have experiences where they're treated as stupid or inferior. There is data showing that physicians are less likely and slower to prescribe pain medicine to Black people. Yet, many physicians get defensive when they hear that Black patients experience racism. I've been in healthcare and have seen it myself, but people don't want to own up to it. Black people see this and say, "You're in denial." That never leads to building trust because you can't solve a problem until both sides acknowledge it exists.
NS: How do you see this issue playing out within the SCD community in clinical trial participation and in access to care?
TL: These issues have an enormous impact on clinical trial participation, in part because of the lack of trust. But it goes beyond that. Data show that the same physician is less likely to offer a clinical trial to a Black patient than to a White patient. This must be racism because there is no other explanation. Something in the doctor's head prevents him or her from offering the trial to a Black patient. Some of it happens at a subconscious level, but it is insidious and pervasive.
Just acknowledging the problem can go a long way to building trust. I received an email from a physician telling me about an interaction he had with the father of a pediatric SCD patient. The father didn't want routine vaccinations for his child because he didn't trust the description of why the child should have them. Rather than pressing the vaccine issue, the physician had an open discussion with him about distrust. He said, "I'm aware of the historical experiments and police patrolling of Black communities. I know this stuff happens." In the end, the father decided to vaccinate his child because he believed the physician had his child's best interests in mind.
NS: How can we build trust within the Black community, as companies and as an industry?
TL: Physician education is definitely important. The doctor I just mentioned asked me whether GBT would fund an educational program to help other physicians have those difficult but authentic conversations with their SCD patients and families.
We also need to show a commitment to the community, and not just when we need something from them. At GBT, we've consistently gotten involved in the SCD community. We attend their walks and events, provide nutritional packets, and distribute blankets – because SCD patients often feel cold. We did that before we started our studies.
Then, as we started our studies, we engaged with patients to get as much data as we could about barriers and how to address them, and then we invested in solutions. Some of the issues were about trust. But a lot of practical issues came up as well. Some patients had to take three buses to get to a healthcare center. So, we said ok, we are going to provide Ubers.
NS: What can we do as companies and as an industry to address systemic racism in our society?
TL: We have a responsibility to try to correct some of the historical wrongdoing. I know our employees at GBT feel that way, and I'm guessing people here at Syros feel that way too. As a company, we have committed to annually supporting the Equal Justice Initiative (EJI), an organization that is doing tremendous work around racial justice and criminal justice reform. We are cultivating a list of pre-screened programs that our employees can confidently engage in.
NS: How can we build more diversity within our companies and on our boards?
TL: At GBT, I think we've been a little bit lucky but also intentional about this. More than half of our employees are women, and a majority are people of color, including Black, Latin and Asian people. Our mission around SCD probably attracts more people of color. We also worked really hard to build a reputation as the place you want to be. We've been very intentional about creating a culture where any good, talented person will feel welcome. And it builds on itself: once you have one person of color, that person calls upon their own network to bring in others.
I would suggest recruiting at historically Black colleges. They produce outstanding people but are largely untapped by biotech.
Early on at GBT, we discussed making our board more diverse. At first, we went looking for people with the traditional biotech pedigrees, but I knew that wasn't going to work because the pool of candidates consisted of me and just a couple of others. Instead, I suggested Deval Patrick and Willy Brown. Patrick is a former governor and has been the general counsel of Fortune 500 companies. It was a brilliant decision. He's been a phenomenal board member! The same with Brown, the former mayor of San Francisco. He's a great leader.
So, if you alter your thinking a little, you can find exceptional people. I would argue that we increased the standard and quality of leadership by thinking differently.
« Back to All Posts
Twenty years of hope: A conversation with John Sadik-Khan
My Journey with Myotonic Dystrophy
Reflections on Leadership During Tumultuous Times
The Sum of Small Steps Day In and Day Out
© 2021 Syros Pharmaceuticals, Inc. All Rights Reserved.

redpajama_set_name: RedPajamaCommonCrawl


A couple of years ago, we humble bloggers at The Dreamcast Junkyard released a physical collector's guide for the Dreamcast. It wasn't much - basically a 'trainspotter's guide' to the Dreamcast library that featured no images or any Sega or Dreamcast logos and which was intended as a handy chaperone for Dreamcast fans to keep a physical track of their collecting. It went down quite well, and we still get emails to this day asking if the book is available. It isn't (at least in physical form), because Sega Europe told us to stop selling it.
To be honest, we've known about this for ages as Pix 'N Love have been posting teaser images on their social media for a while now. However they have now released the first images of the actual tome istelf, and to be honest...it looks pretty damn awesome. Titled L'Histoire de la Dreamcast (that's The History of the Dreamcast for the Anglophones in the room), the book appears to track the history of our favourite console from conception to death (and beyond, hopefully); and looks to be something every Dreamcast owner will want to get their hands on. Pix 'N Love have a long history producing some exceptional games-related books, and I own several of them - the Sonic the Hedgehog history book is a particular favorite of mine. If anyone can do the Dreamcast justice, it is surely Pix 'N Love.
Priced at €80 for the limited editions and €38 for the standard, the pre-order price isn't cheap, but the book is likely to be full of info and is available to pre-order at the Pix 'N Love website here.
Awesome... But we need English..
They've already stated on social media that an English version is coming too.
I don't think SEGA has "commisioned" Pix'n'love to write this book, it's probably a project that the French publisher created himself, then asked for SEGA's approbation directly in Japan.
Since they are known there and have good a network in Japan and have been publishing quality works about other editors/games for years,they must have obtained a positive answer and received unseen before documents to publish, like in their other books.
You don't have that kind of connection with SEGA or this industry and sadly even without this pix project they probably would have told you to stop selling your book. I don't know their reasons and wish they did not but you need to have some self-awareness.
Maybe you could try to associate yourself with a more known British publisher.
Thanks Micheal. I'll be sure to go get some self awareness. Thanks for the advice.


Labdanum is one of those scents that has been haunting me for the last couple months. It had come as a sample with an order of essential oils. As soon as I opened the tiny bottle it came in, I was transported to an ancient temple, surrounded by sacred smoke curling up from ritual censers. It smelled both familiar and foreign at the same time, as if it was waking up memories from long ago held in my bones rather than in my brain.
Something about Labdanum ignited a new curiosity about botanical perfumes, which I'm already enamored with, but this was different. It was almost as if this oleoresin brought a piece of me to the surface that had long ago been buried and forgotten.
So I started getting curious about Labdanum.
What is it? What plant is it distilled from?
Labdanum, not to be confused with Laudanum (a tincture of opium), is a dark, stick, brown resin that comes from a couple species of the shrubs in the Cistus genus, otherwise known as Rock Rose. These beautiful + aromatic members of the Cistaceae family grow primarily in temperate areas of Europe and the Mediterranean basin.
Labdanum has an ancient history of being used in various cultures from Hebrew, Assyrian, Arabic, and Greek traditions. Egyptians used it in their Kyphi mixtures and it's even referenced in the Bible as the Balm of Gilead. It's said the Ishmaelite caravan coming from Gilead to which Joseph was sold, was transporting labdanum.
It's believed the "myrrh" in this verse actually refers to a mixture of Myrrh resin and the resin of Rock Rose.
Similarly, the combination of Myrrh resin and Labdanum oleoresin has been documented as a food supplement to support the immune system, protecting against bacteria and fungi. Even Hippocrates prescribed it for sores, and the Romans used it to treat worms, the common cold and cough, and various infections.
The fragrance itself is incredibly complex with balsam-like notes, with hints of oakmoss, leather, amber, smoke, and plum. Earthy, green, and woody. It's said that this complexity is one of the reason for Labdanum's strong affect on the subconscious with its grounding, warming, and sensual aromatherapeutic actions.
Labdanum mixes beautifully with Lavender, a combination featured in the Imbolc Wild Medicine Bundle, as well as other green and earthy fragrances.


Raising a child is a costly matter. As they get older, they have more and more needs that their parents need to fulfill. Some of the most expensive matters are definitely food and education. Depending on the area of where a family lives, those costs can vary. For example, families who live in a rural area are able to save some money when raising kids. Planting a garden and consuming fresh produce from the local market does not only contribute to a healthy diet, it also contributes to a better budgeting.
There are many aspects that parents need to consider when raising a family. While it is easy to make some savings when it comes to purchasing clothing or finding cheaper entertainment alternatives, it is not that simple to find alternatives for medicine. Therefore, maintaining an overall great health should be a priority for all parents.
When you have kids, it is recommended to cook healthy foods in the comfort of your own home. Since purchasing some of the ingredients is not always cheap, you could start a family garden. This is a fun and exciting way to save money. You don't have to get out of your own way to build a greenhouse in your backyard, but planting a few vegetables and herbs among your flower beds does make a difference. Not only you'll get to eat better foods and save money, you'll also be able to keep fit with no big effort.
Having fun as a family should be a priority. Spending time together teaches kids the importance of communication and it boosts their self-esteem. Instead of spending huge amounts of money on luxurious vacations, you need to plan little getaways every now and then. Make sure that neither your kids, nor your partner feel isolated. Otherwise, they might end up developing unwanted diseases due to anxiety. If any member of your family suffers from anxiety of depression, you need to have a look at dual diagnosis treatment centers in California. Learn about the treatment of co-occurring disorders and take measures before it's too late.
Everyone knows that the cost of housing is a big expense for most families. For that matter, it might be a clever idea to move into a tiny home. Over time, you'll realize that big homes are not absolutely necessary for families. The advantages of living in a smaller home include the fact that you reduce the number of chores and items that you don't use in your home. The idea of downsizing to a smaller home with a bigger land is a good experiment for any kind of family.
You don't always need to purchase brand new clothes when you can just get outfits as gifts from other kids. Sometimes buying secondhand clothes is a good investment, especially when it comes to small kids who only wear certain outfits a couple of times. At the same time, you need to make the most of every resource that you have in your area. A garden provides endless ways of entertainment for kids. At the same time, visiting parks, museums or beaches is just as cheap and fun.
When it comes to raising a family there are certain costs that cannot be avoided, those are usually related to health. Nonetheless, everything else can be maintained with the help of these tips.


text:
Individual Login Plan Sponsors Login Close
Sponsors/Service Providers Individuals Login
Individuals Home
Who is RCH?
Why Does RCH Have My Retirement Savings?
Manage Your RCH IRA Account
Cash Out Calculator
Moving Your Retirement Savings Forward
Sponsors / Service Providers
Sponsors / Service Providers Home
RCH Portability Services
Plan Sponsor Support
The Missing Participant Problem
What is a Missing Participant?
Why Plan Sponsors Should be Concerned
What Causes Missing Participants?
The Magnitude of the Problem
What Regulations Apply to Missing Participants?
Sources of Uncertainty for Plan Sponsors
Best Practices for Finding Missing Participants
What to Look For in a Search Service
Learn More About Missing Participants
RCH's Missing Participant Search Service
Participant Testimonials
Due Diligence Material
Auto Portability
Auto Portability Overview
Auto Portability FAQs
Foundational Research
National Cash Out Clock
Get Updates on Auto Portability
About RCH
Contact RCH
Careers - Job Opportunities
Why Does RCH Have My Retirement Funds?
Contacto Retirement Clearinghouse
RCH Client Services
Addressing the Problem of Missing Participants
PRESS RELEASE - First-of-its-Kind Survey Sheds New Light on Missing Participant Problem
CHARLOTTE, N.C.—March 13, 2018—Warren Cormier, Founder and CEO of Boston Research Technologies, today released the results of his pioneering survey on stale address records in employer-sponsored plans, "The Mobile Workforce's Missing Participant Problem," conducted in collaboration with Retirement Clearinghouse (RCH). The report is the first of its kind to survey terminated participants themselves about the status of their accounts left behind in former-employer plans.
"High workforce mobility, and the fact that participants frequently forget to update their contact details with previous employers and plan record-keepers, are twin drivers of missing participants in employer-sponsored plans," said Warren Cormier, Founder and CEO of Boston Research Technologies. "Demographic trends revealed in the survey suggest the problem could get worse before it gets better."
To download a copy of "The Mobile Workforce's Missing Participant Problem," visit: http://info.rch1.com/missing-participant-survey
The study, which focused on 1,000 participants who had been terminated from at least one employer-sponsored 401(k) plan, found that a participant move created a stale address record for one out of every five (20%) accounts simply because the participant did not inform their former employer when they relocated. In addition, the survey found that 11% of all terminated account records have an outdated address, and most of these missing participant accounts, especially those with balances below $10,000, belong to Millennials.
The study's findings also indicate that 67% of stale address records for missing participants can be matched with an active participant record in the systems of the record-keepers that sponsors already utilize to administer their plans—and the active participant records are very reliable (92.6%). Active participant records are an untapped source of verified, accurate addresses that sponsors can leverage to help mitigate the growing problem of missing participants in retirement plans.
"Terminated participants are a dynamic problem tied directly to the growing frequency of job-changing among defined contribution plan participants," said Spencer Williams, Founder, President, and CEO of Retirement Clearinghouse. "At a time when the Department of Labor has been placing more emphasis on missing participants during plan audits, one simple solution is to strongly encourage participants to take their accounts with them to their new-employer plans."
The study's other findings include:
Millennials are more likely than others to be missing participants.
Low-income households are twice as likely to have missing participants.
A significant majority of participants—60%—would prefer an automated process to update their addresses or consolidate their prior-employer plan accounts in their current-employer plans.
One-third of the participants in the study, including half of the Millennials surveyed, learned of a retirement savings account with a previous employer's plan that they didn't know they had.
The strongest predictor of the account not being lost was the respondent's knowledge of how to contact the company holding the account—accounts held by respondents who reported being able to do this were almost 7 times less likely to be lost.
"The Mobile Workforce's Missing Participant Problem" is Boston Research Technologies' latest contribution to a growing body of research highlighting the benefits of improved plan-to-plan savings portability for plans and participants. Mr. Cormier's white paper linking leakage with restricted portability, and documenting the initial success of auto portability as a solution, "Making the Right Choice the Easiest Choice: Eliminating Friction and Leaks in America's Defined Contribution System," was released in November 2017: http://info.rch1.com/brt-auto-portability-white-paper
About Retirement Clearinghouse
Retirement Clearinghouse, LLC is the leading provider of portability and consolidation services for defined contribution plans, acting as a trusted, unbiased intermediary between plan sponsors, participants, record-keepers and other parties. Retirement Clearinghouse's integrated financial technology, data and information solutions facilitate automated consolidation of small, redundant accounts for sponsors to improve plan performance metrics, and enable participants, regardless of account balance, to seamlessly transport their retirement savings through every phase of their careers.
Retirement Clearinghouse's portability solutions have been proven to cut cash-outs by over 50% and significantly increase average account balances. The firm's portability solutions include a domestic call center providing specialized assistance designed to enable end-to-end portability and account consolidation; uncashed check services; and the capability to search for lost and missing participants.
Originally established as RolloverSystems in 2001, Charlotte, N.C.-based Retirement Clearinghouse works with more than 22,000 retirement plans and has helped guide over 1.2 million plan participants with more than $18 billion in retirement savings. Retirement Clearinghouse is a portfolio company of The RLJ Companies, founded by Robert L. Johnson. For more information, please visit www.rch1.com.
About Boston Research Technologies
Boston Research Technologies (BRT) is solely focused on shifting the way we think across industries. BRT utilizes a unique mix of Qualitative and Quantitative Market Research, Behavioral Economics, Business Strategy, and Advanced Analytical Modeling to help companies uncover deep embedded insights and drive business growth. For more information, please visit www.bostonrt.com.
3545 Whitehall Park Drive
Individuals should consult their tax advisers or legal counsel for advice and information concerning their particular situation. Retirement Clearinghouse does not give legal, investment, or tax advice. IRA account fees and product information provided by Retirement Clearinghouse, LLC is subject to change without notice at the discretion of the IRA Provider. Securities are offered through RCH Securities, LLC, a wholly owned subsidiary of Retirement Clearinghouse, LLC and a member of FINRA (www.finra.org). RCH Shareholder Services is a wholly owned subsidiary of Retirement Clearinghouse, LLC and a registered transfer agent with the U.S. Securities and Exchange Commission.
© 2020 Retirement Clearinghouse, LLC. This site is directed at, and made available to, persons in the U.S. and Puerto Rico.


Editor's Note: Guest post by contributor Ash Alhashim, founder of the Brown Flag Group, and previously Global Inside Sales Director @ Optimizely. Ash is a regular Kiwi Landing Pad speaker community contributor.
Consider what your product helps companies do. Now ask yourself "why does that matter?" When you have an answer, ask yourself why that answer matters. Keep doing this until you hit a wall. You're [hopefully] landed at "helps companies make more money" or "helps companies save money" or some combination of the two. "Goals" questions should be focused on the big picture, and how muchmoney or savings they want to see within a set timeframe.
Marketers will often tell us at Optimizely,, with the very best of intentions, that their goals are to run A/B tests in order to increase conversion rates.
Introduction also means stands for introducing the buyer to the evaluation and purchasing plan. It's important to remember, after all, that you are a saleshuman: you specialize in selling software for a living. Your buyer is likely not a professional procurer of technology. Be professional but firm, and set expectations for what your sales process looks like. Let them also know what all all involved parties–this includes them–will have to do along the path towards wild success.


As the holiday season approaches we are reminded that it is warm relationships that have been established over the years that VDP Web continues to be successful. The entire team at JFM Concepts is thankful for the loyalty of our customers and the hard work and dedication of our staff.
So from all of us, we wish you a safe and happy holiday season.
For emergency assitanance during the holidays, please leave a message and tech support will be paged or email us.


Philip T. Griffin (born November 27, 1956) is a television executive, who in 2008 became president of MSNBC, a United States cable news channel.
The youngest of four children, Griffin grew up in Chappaqua, New York and Toledo, Ohio. His father was an executive at Macy's. Griffin's family were Democrats and politically-minded. As a child, his mother took him to rallies for the hungry. His brother was a conscientious objector.
In 1979, Griffin graduated with a degree in English from Vassar College. He wrote his thesis on Milton's Paradise Lost.
Following graduation, Griffin moved to Atlanta to take a minimum wage job at the fledgling CNN. Griffin was working a camera at CNN when it aired for the first time, on June 1, 1980.
At CNN, he befriended future MSNBC host Keith Olbermann, who worked there as a sportscaster. After several years with CNN, working primarily as a writer-producer-editor in their sports department, Griffin began work at NBC in 1983, working as a relief producer for vacationing producers at The Today Show. Six months later Griffin convinced The Today Show's executive producer to hire him on staff.
In 1987, he became a producer at USA Today: The Television Show. After it was canceled, he returned to The Today Show. At NBC, Griffin had several jobs, including as a senior broadcast producer for NBC Nightly News with Tom Brokaw. He led the NBC News coverage of the O. J. Simpson trial.
Griffin was with MSNBC from its start in 1996. He has been executive producer for shows such as Hardball with Chris Matthews and MSNBC's The Big Show with Keith Olbermann. He was the head of prime-time programming for the network. Griffin approved the launch of many shows, including The Rachel Maddow Show and Morning Joe. He also hired Lawrence O'Donnell, Ed Schultz, and Chris Hayes.
In 2005, NBC CEO Jeff Zucker appointed Griffin senior vice president of NBC News and in 2008, president of MSNBC.
In 2013, Griffin said he wanted MSNBC to be more of a lifestyle brand than a political hub. In 2014, Griffin said the network would take steps to widen its demographic to include a more ethnically diverse audience, to increase its coverage outside of the Washington, D.C. beltway and to appeal to younger viewers, including with online initiatives. Griffin has asserted that MSNBC is an independent voice that does not favor Democrats. He has rejected claims that partisanship is equivalent at MSNBC and Fox News.
In 2016, after MSNBC started covering more hard news during the day, Griffin likened its evening shows to an op-ed page in a newspaper. The network had its highest ever ratings in 2016 and in the first quarter of 2017 averaged 1.46 million views in prime time, beating CNN. Griffin said that he thought the surge in audience was attributable to scoops and new information, rather than partisan leanings.
In May 2017, Griffin signed a multi-year renewal contract to remain as president of MSNBC in the midst of a ratings surge during and following the 2016 presidential election. In June 2017, he said that the network was making an effort to include diverse political voices. Earlier in the year, Griffin signed former George W. Bush communications director Nicolle Wallace to host an afternoon program for the network.
In 1997, Griffin married Kory Kim Apton in a civil ceremony in New York. They have two children, daughter Riley and son Jackson.
He has said his idols are former Fox News CEO Roger Ailes, former NBC News anchor Tom Brokaw, and television news executive Andrew Lack. "I am one of the few people in television who never wanted to be on-air," he told The New Republic in 2013.
^ "Person Details for Phil T Griffin, 'United States Public Records, 1970–2009'". FamilySearch. Retrieved November 6, 2017.
^ a b c d e f g h i Gillette, Felix (October 28, 2008). "Original Cable Guy Phil Griffin Tastes Network Revenge". The New York Observer. Retrieved November 6, 2017.
^ a b c d e f g h i j k Dana, Rebecca (March 25, 2013). "Slyer Than Fox". The New Republic. Retrieved 2017-05-28.
^ Gillette, Felix (July 16, 2008). "Phil Griffin Gets New Title: President of MSNBC". The New York Observer. Retrieved November 6, 2017.
^ a b Klaassen, Abbey (June 12, 2006). "'Today' Show's Phil Griffin to Oversee MSNBC". Ad Age. Retrieved November 7, 2017.
^ Olbermann, Keith (November 6, 2010). "The Scandal That Ate My TV Program". The New York Times. ISSN 0362-4331. Retrieved 2017-11-07.
^ Kurtz, Howard (January 30, 2017). "Keith Olbermann: How Anger Fueled His Rise and Fall at MSNBC". The Daily Beast. Retrieved November 7, 2017.
^ Sanneh, Kelefa (September 2, 2013). "Twenty-Four-Hour Party People". Annals of the Media (story series). The New Yorker. Retrieved November 7, 2017.
^ Battaglio, Stephen (December 29, 2014). "MSNBC to widen its scope and make other changes, its president says". Company Town (story series). Los Angeles Times. ISSN 0458-3035. Retrieved November 7, 2017.
^ Cogan, Marin (September 11, 2012). "The GQ+A: With MSNBC's Phil Griffin". GQ. Retrieved November 7, 2017.
^ Gold, Hadas (June 1, 2016). "MSNBC's year of standing up straight". Politico. Retrieved November 7, 2017.
^ THR Staff (April 13, 2017). Brower, Alison; Guthrie, Marisa (eds.). "The 35 Most Powerful People in New York Media". The Hollywood Reporter. Retrieved November 7, 2017.
^ Steinberg, Brian (May 30, 2017). "MSNBC Chief Sees Hard News Focus, Trump Scandals Driving Ratings Surge". Variety. Retrieved November 7, 2017.
^ de Moraes, Lisa (May 26, 2017). "MSNBC President Phil Griffin Signs New Deal; Whither Goest Lawrence O'Donnell?". Deadline Hollywood. Retrieved November 7, 2017.
^ Steinberg, Brian; Littleton, Cynthia (June 13, 2017). "Cable News Wars: Inside the Unprecedented Battle for Viewers in Trump Era". Variety. Retrieved November 7, 2017.
^ Steinberg, Brian (April 28, 2017). "MSNBC Sets Nicolle Wallace at 4 P.M. Hour". Variety. Retrieved November 7, 2017.
^ Smith Brady, Lois (February 9, 1997). "Kory Apton and Phil Griffin". The New York Times. Retrieved November 7, 2017.
^ "Erna Neu Apton Obituary". The New York Times. April 9, 2006. Retrieved November 7, 2017.
^ Guthrie, Marisa (October 3, 2012). "MSNBC President Phil Griffin on Whom He'd Poach From Fox News and Why Obama Avoids the Network (Q&A)". The Hollywood Reporter. Retrieved November 7, 2017.
This page was last edited on 16 March 2019, at 12:07 (UTC).


[ Closed ] Iredadmin, got 404 error - problem with SSL ?
iRedMail → iRedMail Support → Iredadmin, got 404 error - problem with SSL ?
Topic: Iredadmin, got 404 error - problem with SSL ?
I have a problem with login to /iredadmin panel. Everything works great for more than year but now I get a 404 error.
I think it is because recently I bought SSL certificate and install it on server. I'm not sure but i think that problem start from that moment.
Where can I change and what, that iredadmin could use SSL which I bought not this generated by server, because i think that is solution. Or maybe I'm wrong and that got nothing to do with it?
Re: Iredadmin, got 404 error - problem with SSL ?
SSL doesn't work this way.
You can try to adjust Apache config files to fix this 404 issue.
I double check everything and i have no idea what i need to change.
There was information that the ssl isn't signed, i accepted it and login page was loaded.
Now, when i go to https://one.of.my.ip.address/iredadmin i get 404 error (it's a custom 404 error page of the website which works on one.of.my.ip.address).
Maybe i could make some alias or redirect, so when i go to https://domain.at.one.of.my.ip.address/iredadmin i will be redirected to the iredadmin catalog. Where can i find this catalog ?
404 means Apache cannot find URL /iredadmin, it's not defined in your Apache config file. Did you configure Apache to use '/iredadmin'?
Iredadmin for long time was working great, now something happens and I can't go to login panel.
What is the path to the iredadmin panel?
but after installing SSL certificate I needed to disable default-ssl and that's way apache2 can't find iredadmin.
I've added those two lines to other virtualhost file and everything works fine.


text:
Plant-Based Meat: The Future of Food?
By Hannah Sentenac
When Sadrah Schadel and Mike Woliansky rolled up to a farmers market in Asheville, NC, with a cooler full of plant-based meat in 2014, they never imagined how far their wares would take them.
They started with a vision: to make plant-based meats from healthy, whole- food, environmentally friendly ingredients that had the taste and texture to satisfy the average meat eater. Today, their No Evil Foods products are in more than 5,000 retailers nationwide.
The meteoric rise of No Evil Foods has paralleled the larger plant-based industry. A decade ago, the term "plant-based meat" barely registered with the average consumer. Now, meat aisles have whole sections devoted to animal-free options that grill, sizzle, and even "bleed" like the real thing. Longtime vegans like myself have endless options—and flexitarians can choose plant-based meats that taste just like what they're used to.
It makes you wonder: Has plant- based meat peaked? Or is it headed for global domination?
THE JOURNEY TO THE MAINSTREAM
Consumers are shifting toward plant-based proteins due to health, environmental, and ethical concerns; two-thirds of Americans purchase meat alternatives.
According to retail research giant SPINS and the Good Food Institute, sales of plant-based meat in America grew 18 percent in the past year and 38 percent over the past two. Research firm MarketsandMarkets predicts sales of plant-based meat will climb to $27.9 billion globally by 2025.
Some plant-based meat brands have become household names, largely thanks to their believably beef-like burgers. (Beyond Meat products, for example, are available in more than 65 countries and 77,000-plus outlets, from restaurants to grocery stores.)
Given that rapid growth, companies across the world are feverishly working on the next wave of products to replace meat.
CAN THE MOMENTUM CARRY ON?
In Spain, Novameat is using 3D printing technology to create steaks. In New Zealand, Sunfed Foods is making meatless chicken with just seven ingredients.
"It's a mega trend that has no need to slow down," says Chris Kerr, CIO of New Crop Capital, which invests in companies creating animal product alternatives.
Still, some issues remain that are stumbling blocks to further mainstream adoption of plant-based meat—namely scale, production, price, and lingering consumer resistance.
"The hurdle to go from a niche entry market into a mass-produced product is herculean because most of the companies that start the pilot launches of these are very small," says Kerr. "The next size up is generally gargantuan."
But now that larger companies like Nestlé and General Mills are looking to develop plant-based production methods, says Kerr, the landscape will likely change.
HOW IMPORTANT IS PLANT-BASED MEAT FOR THE PLANET?
It's no secret that people like meat. They like it so much that the world produces a staggering 320 million tonnes of meat per year. (That's more than the total mass of every human on earth, FYI.) Global meat production has more than quadrupled in the past 50 years. And getting people to stop eating what they like is a battle no one's been able to win.
But the demand for meat is choking the planet.
According to the Food and Agriculture Organization of the UN, raising livestock represents 14.5 percent of all global greenhouse gas emissions. Finding more sustainable solutions is a significant goal for many plant- based meat purveyors.
So how does plant-based meat stack up against its animal-derived counterpart, environmentally speaking?
In 2018, University of Michigan researchers found that producing one Beyond Burger versus one 1/4-pound beef burger resulted in 90 percent less greenhouse gas emissions, required 46 percent less energy, used 99 percent less water, and had 93 percent less impact on land use.
Oxford University research suggests plant-based diets reduce the emissions caused by food by up to 73 percent, depending on geographical location. So it's no surprise a recent report from The Intergovernmental Panel on Climate Change recommended a shift away from animal products and toward a plant-based diet to help combat climate change.
Exactly how much of a shift will it take? Experts haven't come to a consensus. But it's clear that more plants and less meat is much better for the planet. Since people won't give up meat cold turkey, we need ever- more appealing alternatives.
The modern era of plant-based meat began with innovative products mimicking an American classic: the hamburger. In the coming months, instead of one product type gaining ascendancy, offerings will proliferate as chefs and makers strive to create healthier, more nutrient-dense options. We'll begin to see sub-trends within the growing move toward plant-based meat.
PLANT-BASED MEAT AROUND THE WORLD
The US leads the world in demand for plant-based meat—largely due to the introduction of Impossible Foods and Beyond Meat—but other countries are in hot pursuit. According to MarketsandMarkets, China, Germany, the UK, and France are projected to have high growth in demand in the coming years. In the UK, nearly one in four products that launched in 2019 were labeled vegan. "The UK is absolutely on fire right now," says Chris Kerr of New Crop Capital. "The consumer demand there—there's nothing like it anywhere else in the globe at the moment."
BEYOND THE BEEF
Poultry is the fastest-growing segment of the global meat industry—and plant-based poultry is positioned for a takeover. Of 100 billion pounds of meat produced annually in the US, nearly half is chicken. Companies like Gardein, Quorn, and Rebellyous Foods are all in on the chickenless game, with more players poised to enter.
Trend 1: Simpler ingredient lists
Ricardo San Martin, research director of the Alternative Meats Lab at UC Berkeley's Sutardja Center for Entrepreneurship and Technology, believes we need to move toward plant- based meat products that keep the nutritional profile of plants intact, so that we "don't … decompose what nature has taken so long to create."
That goal is beginning to come to fruition. It's now possible to find products that mimic meat, but with minimalist, whole-food ingredients.
Take the No Evil Foods lineup, which includes everything from plant-based chicken to chorizo. "We're utilizing plant protein from European wheat to give us a stranded whole muscle texture, and then we combine it with whole foods like chickpeas and kidney beans, tomatoes, [and] organic herbs and spices. Very simply, that's plant meat," says Schadel.
"One of the things we were trying to address was that meaty texture—and how to do it with ingredients that were understandable and pronounceable," she adds. This allows people to connect the dots: "'This is what I'm eating; this is what's in my food. I understand what this is; I understand how this impacts my health.'"
Trend 2: High-tech innovation
On the more scientific side of plant-based meat, there's Noblegen, a Canadian company brewing up plant-based proteins from an ancient variety of algae: Euglena gracilis.
"It was one of the first complex single cells to form the starting point of evolution that led to plants and animals," says Noblegen founder and CEO Adam Noble. That makes euglena perfect for growing proteins that function like those of an animal.
The simple manufacturing process is similar to brewing beer. Just as yeast is fed in order to brew beer, the algae is fed sugar and other plant-based inputs. The algae then grows into complete proteins, carbohydrates, and fats.
The inputs vary and can include fibrous plant-based byproducts from other production processes. There's no genetic engineering involved, and the process only takes about a week.
Currently, the company offers a protein-rich flour for manufacturers and a plant-based whole egg powder for consumers. Eventually, Noblegen proteins will be used by manufacturers to make plant-based versions of all kinds of animal products, including meats.
Trend 3: More versatile options
Chad Sarno has been in the plant-based world for more than 25 years and has seen its exponential growth firsthand. He and his brother Derek Sarno are legendary chefs and innovators in the space.
Their brand, Wicked Healthy, is all about creating craveable plant-based fare. The name speaks to their philosophy of food: 80 percent healthy, 20 percent wicked.
Together, the Sarnos create salivation- inducing vegan recipes any home cook can follow. Derek also leads development of a vegan product line—including plant-based meats—for the UK's largest grocer, Tesco, under the Wicked Kitchen brand. Meanwhile, Chad keeps busy as a co-founder (along with Chris Kerr) of plant- based seafood company Good Catch Foods. "The goal is to alleviate this world of suffering and to put plants on the plate, showing people the versatility and the opportunity that we have to reach for plants rather than an animal product," says Chad, who's also VP of culinary at Good Catch.
Good Catch's fish-free, shelf-stable tuna is currently in 4,500 stores. It's made with recognizable ingredients—pea, soy, lentil, chickpea, fava bean, and white bean proteins—and provides a tasty, sustainable, and omega-3-rich substitute for overfished tuna. The company recently launched crab-free cakes and other new fish-free products.
"As soon as you get people on board and share how easy a product is to work with … and the product doesn't perform differently than what they're used to, then it's going to be adopted," Chad adds.
JUST THE PLANTS, PLEASE
Even as packaged plant-based meats improve, people are increasingly realizing they can make satisfying, meaty dishes themselves with plants and plants alone. Mushrooms, for example, are a key component in many of the Sarnos' Wicked Healthy recipes. The brothers transform king oyster mushrooms into scallops and morph maitakes into steaks.
With homemade and premade plant-based meats, the Holy Grail is the same. Chad says it's all about "bringing back food memories" and appealing to the emotional connection we all have with food. "You do that through texture, taste, aromatics, and—of course— being flavor-forward."
Hannah Sentenac is a Los Angeles-based writer and lifestyle expert who focuses on conscious food, drink, shopping, and travel. bharmless.com; @bharm.
This article was originally published in the July/August issue of alive USA, under the title \"Plant-Based Meat: The Future of Food?\"
Previous articleCan a Plant-Based Diet Help with Addiction Recovery?
Next articleYour Brain on Apps
Hannah Sentenachttp://beonel.com


AwaHoshi had the wonderful opportunity to meet Phyllis Krystal when she was in her 80's and still traveling and presenting her wisdom at the Mind Body Spirit Conference in London.
The infinity of forgiveness symbol is included on this web to support your journey towards self independence. Phyllis recommends doing this symbolic visualization first upon rising before you get out of bed and right before you sleep for at least two weeks. During this time you are asked to keep a diary of your memories that emerge about life experiences with the person you have placed in the top circle of golden light, visualizing yourself in the lower circle of golden light.
To further work with this process you can set up a time for a private phone consultation in either Italian or English at the Miamo Foundation or come to a retreat so that the 'ties that bind us' can be released.
We have seen this technique help so many people and are honored to have met the founder, Phyllis Krystal, and share with you the profound liberating results.
Look at the colours of the Mandala and let each colour bring a balance to that area. If you are attracted to one colour more than another go into introspection and check what is going on in your life now that brings you to that colour. Allow yourself to feel balance coming to your complete being- whole and integrated. In these process' you will learn to contact with your higher consciousness and that of the universe. Phyllis Krystal refers to this as your "Hi C". It is advised that for the most profound results that you listen to a recording of AwaHoshi crystal sound during this process.
Phyllis Krystal died peacefully in sleep around 5 am on December 10, 2016. She was 102. Phyllis Krystal was born in London, England in 1914. She graduated from Bishop Otter College in Chichester and taught at the high school level for three years before moving to the United States. There, she married Sidney Krystal, a prominent Los Angeles attorney. They had two daughters, Her first book, Cutting the Ties that bind, was published in 1982, followed in 1990 by Cutting More Ties that Bind. A workbook to accompany these two books was also published.


O'er misty mountains and forests of trees we flew and arrived in the motherland: Bulgaria. Over ten years later we made our return, to a country where my parents and entire family grew up and still continue to live. I on the other hand am more or less British born and bred, but with Bulgarian blood through and through. And so after a few trips many a moon ago whence I was too young to understand or appreciate anything culturally stimulating I have returned to absorb the culture from heritage and all that comes along with it.
A quick pit stop in Sofia after a late night flight led us to meet an Aunt who thankfully I remembered spoke fluent english – ashamedly I struggle to speak Bulgarian but can perfectly understand everything. We took a trip to a local pub/restaurant and I'm not entirely sure what I was expecting but before me arrived dishes of extremely familiarity – basically the food I grew up on and continue to eat to this very day, only with fresher, tastier ingredients – including the tastiest tomatoes you will EVER eat: Shopska salata (a light summer salad with tomatoes, spring onions, cucumber and grated feta cheese), kuftete (kind of like burgers but often with thyme and made with homemade mincemeat), a slaw of sorts (made with cabbage, carrots and dill) and the best chips I've ever had – chunky and lightly sautéed in lots of garlic, butter and dill. Incredibly simple but incredibly delicious – my favourite food.
The next day we made our way to Kardzhali, a small provincial town three and half hours from sofia where my dad grew up and many of my relatives continue to live. A rising 35 degree heat permeates the Summer days, and we bought snacks and drinks along the way to stay somewhat alive and sane. Fields and fields of sunflowers coloured the horizon golden yellow as we leisurely drove through the fields and mountains of Bulgaria, traditional music playing on the radio and the fresh mountain air filling our lungs.


Will credit app fee ($50/per tenant) to first months rent if you apply by midnight of original showing pending approval.
Newly renovated units in the heart of Pilsen available for a May 1 move in STARTING AT $1,650/mo! Currently available are (3) 1 Bed | 1 Bath & (1) 2 Bed | 2 Bath with more units coming soon. These apartments feature brand new hardwood floors, white cabinets, quartz countertops, stainless steel appliances and laundry in-unit. Large bedrooms as well as spacious closets. Walking distance to the pink line and a short drive to the highway make access to downtown and other neighborhoods quick and easy. Come live in the center of booming Pilsen! Reach out for a showing today!
Vibrant streets popping with arts and culture.


text:
Q: writing new data structure I have in my homework some question about data structure:
I have elements which consist of two fields
class Element{
int point;       // point on the ax
int height;
};

I need to write data structure with the following interface:
**Init(N)** - any complexity You want, initialization of N elements
**Update(x,y)** - if element on the point x exists, change its height to the y, complexity O(logn)
**Highest(x)** - find the highest element on the left from the element x and on the right of the element, `complexity I need is also O(logn)`

complexity for the memory is O(n)

can somebody please help, how can I create function Highest with current complexity? thanks in advance for any help.
P.S I can use hash tables and also AVL trees

edited
thank You for all of you guys, I can't get one small thing, how to store data:
            10,1
     |               |
     5,14           17,23
|         |      |        |
2,5       7,25  5,10    20,100

    this is my tree all keys are the points on the ax X, number after comma is the height;
    if I want for example to find the highest on the right from NODE (2,5), I need to pass
all nodes till the (20,100), cause this one is highest, am I wrong?

A: You can use the AVL tree to find the element x and find the largest value in its left subtree and right subtree.  So just walk down right until you can't and that will be the largest element in the subtree.  Do that for the left and right branch and it should run in O(logn)
EDITED:
So in response to your edited question, going off of how you're interpreting the question, wouldn't it make more sense to just find the largest element in the tree in general?  If the node x that you call method on is not the highest, then the highest to the right will just be the largest element in the tree. Finding the largest takes O(log n) time.

A: Higest(x) with log(n) gives answer about AVL trees

redpajama_set_name: RedPajamaStackExchange


Reason why and How it works?
There are many professions and task that needed your alertness at peak and in most cases well followed sleeping schedule can be pose problem by making you feel drowsy, inconclusive, upset, tired and this can influence overall decision making process. It can be treacherous if the task is related to how fast the reflexes are, as sleepiness can make reflexes sluggish to react.
In such course and need, Smart drugs medic trial packs can make one able to stay awakes and alert, especially for those people who are suffering from sleep disorders like narcolepsy, work shift disorder or sleep depravity in general cases. Trial medic packs let you try different medics, to see which suits you, at petty price point!
How these Smart drugs medics would benefit me?
Depending upon why you needed! If you have diagnosed excessive sleeping disorder then such packs would give you the option to try out different medic as and their positive effects. You can be assured that each drugs and medics we offer you are FDA approved and all safe to consume to the cause, in doses prescribed by the doctors.
And for general time for to be alert cause these medics can keep you alert and awaked for some hours of time. This can be ideal for those who will be included in activity that needed constant surveillance and being in trial pack it can be ideal for one time use and if the task is more frequent then you can opt of full course, while knowing effectiveness of this medication.
Precaution while consuming Smart drugs medic pack?
Some of general instructions like such medicine only and only with water, as chemical properties of other beverages like liquor, fruit juice or soda can counteract with ingredient included in these Smart drugs medicines.
It is also wise to not eat heavy meal or caffeine oriented beverages as both elements can interact or counteract with its doses making prone to cause complications.
It would be best if you go under general medical test, as preexisting health complications like illness, alignments, infections, allergies and medic course used in their treatments can cause side effects. Besides it can also help decide which medics are suitable and effective for you.
It is suggested that if used for general purpose then best to use for a specific time slab as used unnecessarily it can cause some cognitive side effects.
Doses and recommendation for Smart drugs medics pack!
The Smart drugs meds we offers comes in different doses and brands to suite your cause, but it is wise to consult with your doctor to decide which medic or doses are suitable for you. it would be best to follow a basic light diet before consuming these as it can also cause one to develop indigestion or other gut issues despite making Smart drugs medication less effective. One should also mind the medics used in treatment of their alignments like blood disease as these tablets can counteract with their effect course. It is also suggested to get a medical check up as in case of ever dose it not only because you sleep depravity but also make you prone to its side effects.
You should keep in mind, Smart drugs medics help you delay the sleeping hours and you eventually have to complete the sleeping hours to avoid sleep depravity.


Asian twice cooked sticky pork salad, glass noodles, slaw, mango, chilli, mint and lime.
Take the bite off lingering hunger at Gather and Feast on James Street in Caboolture. This fun and frisky café embraces a blue and white theme, with geometrical hanging lanterns adding to a bright and breezy vibe, where taking time over a morning coffee is the norm. Choose to sit in an oasis of greenery in the courtyard and peruse a menu brimming with nutritious all-day brunch options, like a spicy bean burrito, avocado, coconut feta, salsa and salad. With many dishes resembling art on a plate, be tempted by a crisp potato hash stack with pea and feta sprinkle, poached eggs, bacon, halloumi and paprika hollandaise; or perhaps Portuguese soft chicken tacos, salsa, halloumi and sumac yoghurt. Don't forget a sweet treat like chocolate cherry mousse cake, or gluten-free peanut butter slice.
New Menu is on the Board!
Food, coffee, and staff...all fantastic. They take you on a journey with their food story, very local, very fresh.
Best cafe for good coffee and fresh delicious food.
The best place to eat in Morayfield/Caboolture by far!! So much variety of fresh, quality foods bursting with flavour and presented beautifully. Their only downfall is they aren't open Sunday!??
Amazing customer service and food quality to a very high standard.
Always fantastic whenever we go. Delicious and perfectly presented food and prompt friendly service. My favourite place to treat myself!
Our go to brunch spot on a Saturday. Beats anything on the Northside and CBD. Menu is fresh and interesting and the coffee is fantastic!!
Beautiful experience every time. Food is deliscious, fresh, quality presentation. Service is impeccable.
A foodie spot in Caboolture? Hell yes!
G&F as we regulars call it is where you can gather those you love to hang with and feast on what is yum with an arty twist. Go with great confidence... you won't be disappointed!
A gem in the town of Caboolture which is not known for its culinary delights. Exciting, fresh ingredients and upbeat vibe.
Fantastic fresh meals. Caters for modern diets.
Service, above and beyond.very welcoming, wonderful staff.thankyou.
Fantastic food which caters for all friends & family requirements ??
Keto ... vegetarian .... paleo ??
My local cafe, about 8 minutes walk from where I work. Organic coffee, Milklab milk and the best non caffiene lattes.
I have been going to this cafe since it opened. Only a couple of staff when it started, and now the place is bustling. Often frequented by bikers ( pedal pushing sort), mothers groups, chaplins, local constabulary, council workers, and me on my days off (you know it's good when you choose to go there when you could go anywhere, really.) Staff may be young, but they know their stuff, and local ingredients (including edible flowers) are used. The beautification by the council of the road has added to the relaxed atmosphere, and the eating space out the back is lovely.
The food and service is always amazing at Gather and Feast. We never walk away disappointed.
Everything about Gather & Feast is delightful. Food is great & staff are friendly & helpful. This little cafe is a diamond right here in Caboolture. ??
What an amazing place. Something different to the area. They have the most beautiful food and settings. Bringing the most beautiful tastes together is their specialty. I take all my friends there. Amazing ????
Beautiful fresh meals, amazing staff, love love love this place!
Fabulous food, excellent service. We eat here all the time!
Best place ever! Best food ever! Best staff and service ever! BEST thing to happen to Moreton Bay! LOVE LOVE LOVE Gather & Feast! ??
We love visiting. The food is always delicious, great coffee and lovely staff ????
Definately worth the drive, amazing food!
Had a family outing to Gather and Feast. Just amazing!!!!! A feast for the eyes as well as the palate. Highly recommended.
It's about time that the Moreton Bay region had a Cafe that you didn't have to travel to the Sunshine Coast for! Great food, and an incredible ethos behind their food as well. They concept local and fresh, and promote that really well. Never had a meal I was unhappy with there, and it's all pretty healthy too!
Best place in the area for great healthy food, drinks and atmosphere.
I have been enjoying my morning coffee here since this wonderful cafe opened, best almond milk latte ever. The food is too die for, a work of art on a plate..... Candy, Richard and the team are amazing, always willing to get behind local people and charities. Best of luck with winning this award, you definitely deserve it.
Makes me wish I lived in Caboolture so I could have their coffee everyday. Foods pretty good too.
Amazing food and coffee, great atmosphere and service.
I have been here twice now and this place is the shining light in good food. The staff are excellent and the food is exceptional.
A cafe that brings about change!
BEST CAFE IN TOWN! Finally a place that promotes healthy living, not just on the plate or in the cup but within the people too! Caboolture has needed this for so long, and finally it's here a cafe that the community can come together and enjoy the every changing menu that suits everyone for whatever dietary requirements that they may have. The food is amazing, the coffee is perfect and the service makes it feel that much more unique. A place full of people who are passionate about what they do and it's evident each and every time you step inside.
If I could eat here everyday I would!
Everything about Gather and Feast is SPECTACULAR! Great coffee (even my mum, the coffee snob, agrees!), delicious food, lovely, light, airy space, wonderful service. You guys are my absolute favourites!