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Timeline: How today's restaurant industry came to be
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There from the beginning
100 years of supporting restaurants
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Here are some key milestones from the last 100 years. By	Peter Romeo and Myra Engers Weinberg on Feb. 21, 2019
Illustration: Matt Herring
1920s | 1930s | 1940s |1950s | 1960s | 1970s | 1980s | 1990s | 2000s | 2010s
1900-1920: A period of rampant immigration introduces new cultures and cuisines to the United States. By the second decade of the century, some 4 million people had come from Italy alone, bringing with them the foods and cooking styles of their homeland.
1918: "The War to End All Wars," aka World War I, ends with Germany's defeat and the emergence of the United States on the world stage.
1919: The National Prohibition Act, outlawing most adult beverages, is passed. It would remain in place until 1933.
1919: Roy Allen uses a root beer recipe he bought from a pharmacist and sells the brew for a nickel a glass; three years later, he and partner Frank Wright begin A&W Root Beer.
1919: Restaurateurs form The National Restaurant Association in Kansas City, MO, to deal with issues of rationing, price gouging, unions and Prohibition.
1921: The first White Castle restaurant opens in Wichita, KS. The "white" was chosen to signify purity, and the "castle" to indicate permanence and strength.
1921: The Pig Stand, one of the first "drive-ins," opens in the Dallas-Fort Worth area.
1923: Merritt J. Osborn starts the Economics Laboratory company with a product to clean hotel carpeting. His mission to provide customers with "economic" solutions developed through "laboratory" research is the beginning of Ecolab.
1924: Caesar Cardini concocts the salad that will become a restaurant staple named after him: the Caesar Salad.
1924: Twenty-two local restaurant associations collaborate with the National Restaurant Association on issues of importance to the business. Most would become today's state restaurant associations.
1926: The Palm Restaurant (originally called The Parma but misspelled by a license clerk) opens in NYC. It would close, in a different location, in 2015, though spinoffs remain open today.
1926: The Charleston hits its peak as a dance craze. The provocative gyrations were seen as a way of mocking the proponents of Prohibition.
1927: J. Willard Marriott, a Utah transplant living in Washington, D.C., uses $3,000 to open an A&W franchise in the district.
1928: Sliced bread is invented.
1929: The U.S. stock market crashes and the Great Depression sets in.
1932: The Krystal hamburger chain opens its doors in Chattanooga, Tenn., its name purposely misspelled with a "K" to snag attention.
1933: Prohibition ends, giving a boost to fine-dining restaurants and supper clubs such as The Pump Room in Chicago and The Rainbow Room in New York City. "21," a well-known New York City speakeasy, can now operate legally.
1935: Beer is sold in cans for the first time.
1935: A New England ice cream seller named Howard Johnson hits on the idea of letting other restaurant operators use his business' name for a fee. Restaurant franchising is born.
1935: Duncan Hines, a traveling salesman from Kentucky, publishes "Adventures in Good Eating," believed to be the first nationwide restaurant guide.
1936: The 40-hour work week is mandated by Congress.
1936: Robert Wian opens a hamburger stand in California. The following year he comes up with a double-decker burger and a mascot for his business, and Bob's Big Boy is born.
1937: Victor Bergeron opens Trader Vic's in San Francisco. His exotic cocktails, adorned with miniature umbrellas, foreshadowed today's mixology.
1937: Vernon Rudolph opens the Krispy Kreme doughnut shop in Winston-Salem, N.C.
1938: At age 19, Bill Darden opens his first restaurant, The Green Frog, which promises "Service with a Hop." He would go on to develop a bargain-priced full-service seafood concept, Red Lobster, which would be the foundation for the company that bears his name, Olive Garden parent Darden Restaurants (it sold Red Lobster in 2014).
1939: President Franklin D. Roosevelt serves Nathan's Hot Dogs to the King and Queen of England during their visit to the U.S.
1939: The New York World's Fair features innovative cuisine from nearly 60 countries, giving many Americans their first exposure to exotic ethnic foods.
1940: A veteran dairyman who respected cows as the queens of the business opens a shop in Joliet, Ill. J.F. McCullough calls his brainchild Dairy Queen.
1941: An entrepreneur scrapes together the money to open a hot dog cart in Southern California. That enterprise from Carl Karcher would become the Carl's Jr. burger chain.
1941: Japan bombs Pearl Harbor, pulling the U.S. into World War II.
1941: Regular TV broadcasting begins in the U.S.
1943: Wartime rationing comes to restaurants. Restaurants are allowed to use 1 pound of coffee for every 100 meals and 1 pound of sugar for every 33 customers.
1943: Ike Sewell and business partner Ric Riccardo open a restaurant in Chicago called Pizzeria Uno, introducing the nation to deep-dish pizza.
1945: World War II ends, leaving a much-changed world. A war-weary U.S. settles into a post-war period focused on family, financial security and creature comforts, including a new thing called television. A massive shift of the population from city to suburbs reshapes the nation.
1946: Frances Roth and Katharine Angell establish the New Haven Restaurant Institute to train returning military veterans to become chefs. It would move to Hyde Park, N.Y., and become the Culinary Institute of America.
1948: Harry Snyder and his wife, Esther, open a drive-thru restaurant featuring burgers, fries and little else. He names the California outpost In-N-Out Burger.
1950: Dunkin' Donuts is founded by Bostonian Bill Rosenberg, whose business plan is simple: "Make and serve the freshest, most delicious coffee and donuts quickly and courteously." He would begin to franchise the concept, making it a pioneer of the development strategy that would change the industry a decade later.
1952: The first sugar-free soft drink, No-Cal, is introduced as a specialty beverage for diabetics. It was initially available only as a ginger ale.
1953: The first McDonald's featuring "golden arches" architecture opens, in Phoenix.
1953: Burton Baskin and Irvine Robbins combine their California ice cream shops to form Baskin-Robbins. From the beginning, pink spoons were offered to let people sample any flavor.
1954: A milkshake blender salesman named Ray Kroc visits his star customers, Dick and Mac McDonald, to see why they were buying so many of his machines. He finds a glass-walled drive-up place that can sell hamburgers for 15 cents, or roughly half the prevailing rate, because of its batch-cooking system and operational procedures. Kroc realizes he's witnessing a breakthrough and pursues a collaboration.
1954: Jim McLamore and Dave Edgerton decide to open a new burger concept, differentiating it from the pack by broiling the patties over open flames. Burger King is born.
1954: Southern Californian Glenn Bell sees an unoccupied niche in his native area's booming fast-food industry and decides to open Taco Tia, a restaurant featuring a Mexican street-food staple in a crunch taco shell. He would later change the name to Taco Bell.
1955: Disneyland, a theme park dedicated to fairy tales and Disney characters, opens in Anaheim, Calif.
1955: Waffle House is founded.
1959: Gennaro and Carmela Sbarro open an Italian grocery store in Brooklyn, N.Y. Out of that retail base would come a pizza and pasta restaurant chain called Sbarro.
1960: The National Restaurant Association moves its annual convention in Chicago to McCormick Place, drawing 50,000 attendees.
1960: Thad Eure Jr. and Charles Winston turn a red barn in North Carolina into a restaurant with an emphasis on hospitality and strong value for families. The Angus Barn would become one of the nation's highest-grossing establishments and a driver of fine dining's "casualization."
1961: The first astronaut orbits the earth.
1962: The first model food and sanitation code is drafted, with input from the National Restaurant Association.
1964: Harland Sanders sells his Kentucky Fried Chicken restaurants to John Y. Brown and Jack Massey, with the deal entitling Sanders to an annual salary for life for serving as company spokesperson.
1965: Ronald McDonald makes his debut on television. He would become the chain's official spokesman a year later.
1965: Alan Stillman notices the young partiers flocking to bars in New York City, and figures he'd try something geared specifically to those single professionals prowling for fun. He opens a quirky place called TGI Fridays, the first of what would initially be called fern bars, and then casual-dining chains.
1966: A young, charismatic entrepreneur sees a gap in the restaurant mix of Dallas: Young families and singles in the 25-to-44 age bracket had to choose between fast food and the sedate full-service restaurants frequented by their parents. Norman Brinker decided to sandwich something in between. He called it Steak and Ale, inspired by the hit movie "Tom Jones," and featured steak and other upscale choices at prices young people could afford.
1969: Jack in the Box introduces a breakfast sandwich, believed to be the first offered by a quick-service chain.
1969: After selling off his Kentucky Fried Chicken franchises, bored Midwesterner Dave Thomas decides to enter into the quick-service sector's biggest market, burgers. Although that arena is already packed, Thomas hatches the idea for a new type of place, featuring burgers made with fresh meat, baked potatoes and chili. He names it Wendy's, after his daughter.
1969: Based on a school project, the Victoria Station chain is launched by three graduates of the Cornell Hotel School. To lower opening costs, the restaurants were converted from railway boxcars. They featured prime rib at a bargain price and the restaurants quickly became a hit in the 1970s—but the business model ultimately proved unsustainable.
1969: John Baugh, a small food distributor in Houston, convinces eight other distributors to join forces and create a national distribution network called Sysco. Sales that year were $115 million; estimates for sales in 2012 topped $42 billion.
1971: A Chicago entrepreneur named Rich Melman opens a restaurant featuring a salad bar consisting of some 40 items. R.J. Grunts would become a hit, and Melman would go on to build Lettuce Entertain You Enterprises, the model multiconcept restaurant operation, or a collection of concepts varying in format and name.
1971: The first Starbucks opens in Seattle's Pike Place Market, with its name taken from a character in Herman Melville's "Moby Dick."
1971: The Center for Science in the Public Interest, a consumer advocacy organization, is formed in Washington, D.C.; the following year, its founder, Michael Jacobson, popularizes the term "junk food."
1973: Johnson & Wales University in Providence, R.I., introduces what would become its College of Culinary Arts and begins offering an associate degree in that field.
1973: McDonald's introduces the Egg McMuffin, an idea hatched by a franchisee.
1973: The first Golden Corral opens in Fayetteville, NC.., offering its now famous "endless buffet" of comfort food items.
1974: The first personal computer is manufactured.
1974: Burger King's game-changing "Have It Your Way" marketing campaign is launched, introducing customization as a major point of differentiation.
1974: The first Ronald McDonald House, providing comfy lodgings for families seeking care for an ill child far from home, opens in Philadelphia. It is funded by sales of the chain's Shamrock Shake.
1974: The Brennan family takes over New Orleans' iconic Commander's Palace Restaurant, updating both the exterior and its acclaimed kitchen.
1975: McDonald's' Hamburger University training facility opens, offering would-be managers a degree in hamburgerology and a minor in french fries. The college campus-like facility would be much copied by competitors.
1976: Windows on the World, the brainchild of New York City restaurant creators Joe Baum and Michael Whiteman, opens on the 107th floor of the World Trade Center.
1977: Denny's introduces its signature Grand Slam Breakfast to honor baseball great and home-run record breaker Hank Aaron.
1977: Fresh from creating Atari, game inventor Nolan Bushnell creates the first Chuck E. Cheese's Pizza Time Theatre in San Jose, Calif.
1978: McDonald's launches kid-sized portions paired with toys and calls them Happy Meals.
1979: Paul Prudhomme opens K-Paul's restaurant in New Orleans, sparking a renaissance in Cajun cooking and heightened interest in American cuisine.
1979: The National Restaurant Association relocates its headquarters and most operations to Washington, D.C., a reflection of its greater involvement in public advocacy.
1980: McDonald's offers a new dish of "chopped chicken meat, mechanically compressed and factory shaped" known as the Chicken McNugget.
1982: During a major snowstorm in Atlanta, George McKerrow places a sign in the window of his year-old LongHorn Steakhouse, promising "Drinks $1 While It Snows." The place is packed for the three days of the storm. LongHorn takes off, helping to foster the herd of cowboy-themed steakhouses such as Lone Star, Texas Roadhouse and Logan's Roadhouse.
1982: A British magazine coins the term "foodie," to describe a person "… for whom food became ... a hobby, pastime, and topic of discussion."
1983: Hooters opens its first restaurant.
1985: Dairy Queen introduces a super-thick milkshake studded with mixed-in treats such as candies and crumbled cookies. The Blizzard would become one of the most successful new products of all time.
1985: After watching crowds flock to Wolfgang Puck's original Spago for so-called gourmet pizza, attorneys Rick Rosenfield and Larry Flax decide to adopt the notion for a new mass-market concept called California Pizza Kitchen.
1985: Two men begin selling rotisserie chickens and sides in Newton, Mass., and call the business Boston Chicken; in 1995 they expand the offerings and change the name to Boston Market.
1987: The original owners of Starbucks sell the brand to a former manager and supplier, Howard Schultz, who had his own coffee brand at the time, called Il Giornale. Schultz would convert his cafes into Starbucks outlets and expand the brand.
1989: Drawn together for a story and photo slated to run in Restaurant Business, 14 prominent women in the foodservice industry decide there is a need to promote more diversity in the field. They form the Women's Foodservice Forum to develop leadership talent and foster career advancement of executive women.
1990: With backing from six major industry organizations, the National Restaurant Association launches the ServSafe program to foster voluntary food safety training. The course and certification process teaches restaurant professionals to safeguard their business by ensuring the safety of guests and employees.
1990: McDonald's opens its first unit in the Soviet Union and begins serving more than 50,000 people a day.
1991: The last Horn & Hardart Automat closes in New York City.
1991: Domino's Pizza puts out a warning to franchisees that war is likely, based on record orders of pizza from the Pentagon the previous evening.
1993: Steve Ells, a Culinary Institute of America grad and former line chef at Stars in San Francisco, opens the first Chipotle Mexican Grill.
1993: TV Food Network, the first of what would be a flurry of cable and network TV programs devoted to cooking and celebrity chefs, airs its first broadcasts. Restaurateurs welcomed the attention brought to the industry by the interest-whetting onslaught of food programs, but they would rue the great knowledge of food amassed by viewers. It was harder to get any slack from customers.
1995: Restaurant industry sales totaled more than $295 billion, up nearly sevenfold from sales of approximately $42 billion in 1970.
1997: Tricon Global Restaurants is formed to manage three quick-service chains spun off from PepsiCo: Kentucky Fried Chicken, Pizza Hut and Taco Bell. The name would change in 2003 to Yum Brands.
1998: Chuck Templeton founds OpenTable, allowing diners to make dinner reservations online.
2001: Seventy-three employees of Windows on the World are among the victims of the 9/11 terrorist attacks
2002: Burger King introduces its Value Menu of 11 items priced at 99 cents.
2003: Darden Restaurants opens the first Seasons 52 restaurant, featuring seasonally inspired menu items and a wide array of wines. The concept is intended to be the next logical progression for consumers who had grown up on fast food, graduated to casual dining, and were looking for more healthful and sophisticated fare.
2004: The administration of George W. Bush sounds what is believed to be the first viable call for voluntary menu labeling.
2005: Hurricane Katrina devastates the dining mecca of New Orleans and surrounding areas.
2006: Restaurant sales are forecast by the National Restaurant Association to pass the $500 billion mark.
2006: Three out of four adults report they are trying to eat more healthfully in restaurants.
2006: The three major soft drink companies agree to stop selling sweetened sodas in schools.
2006: The New York City Board of Health votes to institute a ban on trans fat oils and shortenings in restaurants.
2008: Three out of four full-service restaurants have a website.
2009: A National Restaurant Association survey of American Culinary Federation chefs identifies the use of local produce as the restaurant industry's No. 1 food trend.
2009: Industry icon Norman Brinker, widely recognized as a father of casual dining, dies at age 78.
2012: ServSafe issues its 5 millionth ServSafe certification.
2012: Locke-Ober, the iconic watering hole of Boston politicians and Brahmins, closes after being in business since 1875. Other fine-dining graybeards similarly fire down their ovens, the victims of a shift in consumer preferences to more casual fare and settings.
2012: Hurricane Sandy pummels New York and New Jersey, hurting thousands of restaurants and small businesses throughout the area. The National Oceanic and Atmospheric Administration (NOAA) estimates the damages at $65 billion.
2013: The National Restaurant Association hosts the first annual Restaurant Innovation Summit, focusing on "customer engagement through emerging technology."
2013: Burger King introduces Satisfries, a lower-calorie, healthier french fry; less than a year later, the product is removed from all U.S. menus.
2014: The U.S. Senate rejects legislation that would have raised the federal minimum wage from $7.25 to $10.10 an hour.
2014: Burger King pays more than $11 billion to purchase iconic Canadian donut chain Tim Hortons.
2014: The Food and Drug Administration releases its final menu labeling regulations, passed in 2010 as part of the Affordable Care Act.
2014: California passes a law mandating paid sick leave for all employees who have worked for one employer for more than 30 days.
2014: Seattle votes to increase its minimum wage to $15 an hour.
2015: Restaurateur Danny Meyer, founder and CEO of Union Square Hospitality Group, announces that his restaurants will phase out tipping in an attempt to "… address a system that is broken and that is not sustainable."
2015: McDonald's announces plans to offer a number of its breakfast items throughout the day.
2015: The Supreme Court rules that gay and lesbian couples have a constitutional right to be married.
2016: Republican Donald Trump is elected the 45th president of the United States.
2016: Famed New York City restaurant the Four Seasons closes in July, only to open later in a different location, to varied reviews.
2016: A Technomic study, done in conjunction with the Food Marketing Institute, shows a growth of $15 billion in supermarket foodservice over the last eight years.
2018: After 10 years of fits and starts, federal menu labeling requirements take effect. The National Restaurant Association had been a proponent of the regulations, which set out precisely how nutritional information must be displayed on the menus of chain restaurants.
2018: While overall restaurant sales are flat to slightly positive, delivery booms. Sales through third parties during the first half of the year topped $5 billion, a 55% increase over the prior year. That volume would have made the delivery specialists the industry's third-largest chain, behind McDonald's and Starbucks.
Click here for more insights and information on the Centennial.
Restaurant Business
Red Robin investor resubmits its purchase offer—this time, without rancor
True Food Kitchen readies for off-premise as it grows
Burger chains face a growing affordability problem
More from our partners
The restaurant technology stack's key ingredient: A food & labor operations (FLO) platform
3 ways to guarantee a dessert sale
5 ways catering offers profitable growth opportunity
Unique options that wow diners, drive sales
The Frictionless Experience and Taco Bell
Future 50
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
Concepts to Watch
New restaurants and soon-to-open concepts worth monitoring
RB's exclusive ranking of the highest-grossing independent restaurants
Headspinners & Nightmares
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what's "cool" to deliver smart, trend-forward solutions that might just serve as an inspiration for others.
House approves a $15 minimum wage
Krystal's all-you-can-eat offer has apparently been a big hit
Cooper's Hawk to be sold to Ares Management
In This Issue July 2019 Read Issue
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Watch the show you want - when you want!
Rev. James McCurdy went home to be with the Lord in March of 2018. We're leaving this video up in his honor so that everyone can continue to enjoy the anointing that his music carries.


The Eliston end table makes for a unique industrial accent. The piece features a metal table top with rivets, as well as a chain that connects the top to an X-stretcher for a striking statement.
The Curated Eliston End Table with Chain Link by Universal at Stoney Creek Furniture in the Toronto, Hamilton, Vaughan, Stoney Creek, Ontario area. Product availability may vary. Contact us for the most current availability on this product.


The committee will ensure that the Canada Centre's efforts to implement the recently launched National Strategy on Countering Radicalization to Violence will help meet the Strategy's three priorities: building, sharing and using knowledge; addressing radicalization to violence in the online space; and supporting interventions.
Dr. Ghayda Hassan is a clinical psychologist and professor of clinical psychology at the Université du Québec à Montréal (UQAM). Dr. Hassan is the co-holder of the UNESCO–PREV Co-Chair, a worldwide first, dedicated to addressing the prevention of radicalization and extremist violence. Dr. Hassan is also a senior researcher at the RAPS (Research and Action on Social Polarisations) and a senior clinical consultant at the Social Polarisation clinical team working with youth and families affected by lone actor/violent extremism phenomena. The Social Polarisation clinical team is a provincially designated clinical team from the Quebec ministry of health and social services.
Peter Sloly is a former Toronto Police Service Deputy Chief and currently a Partner at Deloitte Canada who leads their National Security and Justice practice. Mr. Sloly retired as a Deputy Chief with the Toronto Police Service following a distinguished policing career where he successfully led innovative public safety strategies and was a prominent advocate for community-based policing as well as building trust with communities. Mr. Sloly participated in two tours of duty in the United National Peacekeeping Mission in Kosovo, is a graduate of the FBI National Academy and holds an MBA from York University. Mr. Sloly is also a member of the Board of Directors with CivicAction GTA.
Bob Rae is a Professor of Public Policy at both the Munk School and Victoria College at the University of Toronto. He also serves as senior counsel at OKT - Olthuis Kleer Townshend LLP. Bob is a graduate of both the University of Toronto and Oxford University, where he was a Rhodes Scholar. He is a Queen's Counsel and Privy Councillor. He is a Companion of the Order of Canada and a Member of the Order of Ontario. Bob has served on the Security and Intelligence Committee, wrote a report on the Air India bombing, and was appointed in 2017 by the Prime Minister as a Special Envoy on the Rohingya crisis.
Nina Krieger is the Executive Director, formerly Education Director and Curator, at the Vancouver Holocaust Education Centre. Ms. Krieger is highly regarded for developing educational programs and exhibits that challenge audiences to probe the difficult historical, cultural and ethical issues raised by the Holocaust. Ms. Krieger is also a member of the Canadian delegation to the International Holocaust Remembrance Alliance and Past Chair of the Memorials and Museums Working Group.
Dr. Jaspreet Khangura is an Emergency Physician (FRCPC) at the Royal Alexandra Hospital and Northeast Community Health Centre in Edmonton, AB. Following Dr. Khangura's Doctor of Medicine (MD) at UBC, she completed a Masters of Science in Evidence-Based Health Care (with distinction) and Neuroscience at the University of Oxford, where she studied as a Rhodes Scholar. Dr. Khangura was also a 2015-2017 Jeanne Sauvé Fellow. Dr. Khangura is a graduate of the University of Alberta's Emergency Medicine program and is interested in improving health outcomes for vulnerable and marginalized populations.
Dillon Black, M.S.W. (they/them) is a gender-nonconforming feminist anti-violence and LGBTQ+ rights advocate and current Ph.D. student with the eQuality Project in the Department of Criminology at the University of Ottawa. For the past 7 years Dillon has been working with the Ottawa Coalition to End Violence Against Women on improving institutional accountability in responses to gender-based violence to meet the needs of marginalized communities both locally and nationally. In 2018, Dillon was named was named as one of the Top 100 Most Influential People in Global Policy on Gender Equality.
Max FineDay is a member of the Sweetgrass First Nation in Treaty Six Territory, Saskatchewan, and actively works in reconciliation between Indigenous and non-Indigenous peoples. Mr. FineDay is Executive Director of Canadian Roots Exchange, an organization that builds bridges between Indigenous and non-Indigenous youth in Canada by facilitating dialogue and strengthening relationships through leadership programs. Mr. FineDay serves as an Advisor to the President of the Economic Club of Canada, the Laidlaw Foundation, and also serves on the interim National Council for Reconciliation.
Rizwan Mohammad is a Canadian Muslim civic engagement coordinator. A graduate of the University of Toronto specializing in Islamic history and philosophy, Mr. Mohammad has served Muslim Students' Associations across Canada and coordinated advocacy initiatives for the National Council of Canadian Muslims (NCCM). For the past ten years, Mr. Mohammad has coordinated national projects for the Canadian Council of Muslim Women (CCMW). His work has focused on mobilizing young Canadians to participate in creative activities designed to strengthen civil society. These projects enabled him to explore how active citizenship can help strengthen social resilience and how civic engagement can help prevent radicalization to violence. Mr. Mohammad specializes in youth development, civic literacy education, civic engagement training, and community capacity building.
Irfan Chaudhry is a hate crimes researcher and the Director of the Office of Human Rights, Diversity and Equity at MacEwan University. He was a former race relations specialist for the Racism Free Edmonton Project, and a co-founder of "The Mosquers", a video competition for local Muslim youth. Mr. Chaudhry was also instrumental in creating the StopHateAB.ca website, a 3rd party hate incident reporting platform that documents hate incidents in Alberta while he was a member of the Alberta Hate Crimes Committee.
Dr. Shelly Whitman is the Executive Director of The Roméo Dallaire Child Soldiers Initiative, and considered a subject matter expert on the issue of child soldiers. Dr. Whitman has an extensive career as an academic, teaching in International Development Studies and Political Science at Dalhousie University, Saint Mary's University and the University of Botswana. Dr. Whitman has also created a number of key, international agreements and policies on the protection of children. Dr. Whitman's research interests broadly focus on issues related to peace, development and human security.


All postage is calculated at cost which also includes packaging and handling fees which make our standard low cost shipping rates more appealing to our by buyers. Items will be shipped via FedEX or USPS Flat rate postal service with Delivery confirmation, unless otherwise stated in the listing. If you buy more than one item we combine shipping & give a $ 1.00 discount on shipping for each additional item purchased within ( 7) days of the first initial purchase. Please allow 5 business days for delivery once item has been paid for through paypal.
We at Jaxsprat's Unique Collectibles have been avid treasure hunters for over fifteen years. Within the confines of our beautiful and cluttered home in sunny Fort Lauderdale, Florida we have been operating our ebay store for over five years as a wholehearted family enterprise. Our aim is to provide and showcase quality antiques, collectibles, memorabilia, and fine art at affordable prices for everyone. We seek to ensure that our customers have a wonderful experience when shopping for collectibles in our store.
If you have any inquiries or questions in reference to this item or any other item. We are available 24/7 as we make it an integral part of our customer service policy to respond to you in a efficient and timely manner.
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Welcome to Valley View Masonry!
Valley View Masonry has been providing the Central Pennsylvania area with quality masonry products and services since 1972.
With proper installation, masonry products will endure the test of time, retaining their appearance, structural integrity, and protection from the elements. Many of Valley View Masonry's craftsmen have been with the company for greater than 20 years. The talent and expertise of our craftsmen enables us to provide the quality you deserve on your projects. On average we employee 20 plus professionals in the field so we can handle the small and large projects.
Valley View Masonry is a full service provider of many different kinds of masonry products. As you will see in our Product Gallery, we provide professional installation of various styles of block, stone, brick and many other products. Our commercial and industrial customers routinely have us build; schools, additions, warehouses, churches, office buildings, and stores. We have recently completed a church school in Hershey, a new church in Harrisburg, a new 200,000 sq. ft. warehouse in Harrisburg, and a three story office building in Hershey, just to mention a few.
Residential and restoration customers have been provided foundations, fireplaces, garages, retaining walls, patios, piers, mailboxes, and sidewalks in a variety of block, brick and pavers. We also provide restoration and reconstruction to repair damaged and deteriorated masonry, and repoint brick or stone to provide a new look and add years of service and value.
At Valley View Masonry, we strive to provide you with the best solutions to all of your masonry needs. Our products come in a large range of colors, shapes, sizes, and styles; check out our links to our reputable and high quality suppliers to see detailed information on products.
Quality and Customer Service is the number one goal at Valley View Masonry; we strive to fulfill all of your masonry needs with outstanding service and quality. Whether you are a contractor, architect, or homeowner, Valley View Masonry is your one stop masonry company.
We have recently completed work on a new home for the 2008 Parade of Homes. We are proud that our projects won awards in both the 2007 and 2008 Parade of Homes.
Do you like what you see? If so, please call our office.


text:
package com.amazonaws.services.xray.model.transform;

import java.util.List;
import javax.annotation.Generated;

import com.amazonaws.SdkClientException;
import com.amazonaws.services.xray.model.*;

import com.amazonaws.protocol.*;
import com.amazonaws.annotation.SdkInternalApi;

/**
 * TraceMarshaller
 */
@Generated("com.amazonaws:aws-java-sdk-code-generator")
@SdkInternalApi
public class TraceMarshaller {

    private static final MarshallingInfo<String> ID_BINDING = MarshallingInfo.builder(MarshallingType.STRING).marshallLocation(MarshallLocation.PAYLOAD)
            .marshallLocationName("Id").build();
    private static final MarshallingInfo<Double> DURATION_BINDING = MarshallingInfo.builder(MarshallingType.DOUBLE).marshallLocation(MarshallLocation.PAYLOAD)
            .marshallLocationName("Duration").build();
    private static final MarshallingInfo<List> SEGMENTS_BINDING = MarshallingInfo.builder(MarshallingType.LIST).marshallLocation(MarshallLocation.PAYLOAD)
            .marshallLocationName("Segments").build();

    private static final TraceMarshaller instance = new TraceMarshaller();

    public static TraceMarshaller getInstance() {
        return instance;
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    /**
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    public void marshall(Trace trace, ProtocolMarshaller protocolMarshaller) {

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            throw new SdkClientException("Invalid argument passed to marshall(...)");
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            protocolMarshaller.marshall(trace.getId(), ID_BINDING);
            protocolMarshaller.marshall(trace.getDuration(), DURATION_BINDING);
            protocolMarshaller.marshall(trace.getSegments(), SEGMENTS_BINDING);
        } catch (Exception e) {
            throw new SdkClientException("Unable to marshall request to JSON: " + e.getMessage(), e);
        }
    }

}

redpajama_set_name: RedPajamaGithub


text:
Harper rallies Alcorn State past Northwestern State 13-10
Sep 11, 2021, 7:39 AM | Updated: 7:51 pm
LORMAN, Miss. (AP) — Felix Harper scored on a 1-yard plunge to cap a 10-play, 92-yard fourth-quarter drive and Alcorn State rallied late to knock off Northwestern State in nonconference action on Saturday.
The Braves' game-winning drive included a 50-yard completion on third-and-10 from Harper to Manny Jones to the Northwestern State 4-yard line. Harper ran it in on third-and-goal with 4:11 left to play.
Alcorn State (1-1) managed only a 40-yard field goal by Cristofer Thompson in the first half. The Demons (0-2) answered on the ensuing possession, scoring on Kaleb Fletcher's 18-yard scoring strike to Kendrick Price and taking a 7-3 lead into halftime. The Demons stretched their lead to 10-3 after three quarters on Eddie Godina's 37-yard field goal. Thompson pulled the Braves within 10-6 on 24-yard field goal 54 seconds into the final quarter.
Harper completed 13 of 23 passes for 204 yards and ran for 27 on nine carries. Malcolm Magee picked off Fletcher to end Northwestern State's final drive.
Fletcher was 22-of-31 passing for 192 yards with the one interception. The Demons rushed for only 71 yards on 36 carries.
More AP college football: https://apnews.com/hub/college-football and https://twitter.com/AP_Top25
KANSAS CITY, Mo. (AP) — Joe Cool's calm demeanor for the Cincinnati Bengals melted on a frigid night against the Kansas City Chiefs. The brilliant Bengals quarterback was sacked five times, threw two interceptions and was unable to drive his team downfield late in the fourth quarter of the AFC title game. That gave the […]

redpajama_set_name: RedPajamaCommonCrawl


It is a grim time for smartphone sales in China. The largest smartphone market in the world has been on a constant decline since Q4 2017, according to data from Counterpoint's Market Pulse service. Recovery seems to be difficult as consumers' replacement cycles are getting longer, and smartphones have already penetrated over 96% of the market.
However, even in this difficult time in the Chinese market, we have been able to spot pockets of growth. Price bands of US$150-US$250, US$400-US$600, and the super-premium segment of phones costing over US$800 have all registered a year-on-year (YoY) growth in 2018.
What allowed these price bands to buck the trend of a declining smartphone market? What are the products and features in these price bands that have successfully lured Chinese consumers? Let's take a closer look at the different price-bands and see what makes them tick.
This segment has become the sweetest spot for smartphone sales in China representing nearly a third of the total volumes sold in 2018. Budget models like the OPPO A series, Vivo Y series, Huawei Enjoy series and the Redmi brand have dominated this segment. These smartphones come with a large, bezel-less display (over 5.5-inch and 90%-screen-to-body-ratio), dual cameras, AI-beautified photography, long battery life (over 4,000mAh) and an eye-catching back cover. Often, they look like costlier flagship models of premium brands. With prices of the phones below US$250, they become attractive to a big bulk of Chinese consumers who value device utility rather than the fame of the latest flagship model. OPPO A5 went viral in China and has topped the best-selling model list for six consecutive months since August.
According to our observation, incremental sales in this segment was primarily driven by device upgrades. Both ex-users of entry-level smartphones (priced under US$150) and previous users of mid-tier or premium-tier phones sought a more "price-for-value" option. Counterpoint's China Device Switching Tracker proves this point. The data reveals that 68% of OPPO A5 buyers were ex-users of smartphones under the OPPO A and Vivo Y series. Further, nearly 13% of the people who bought the OPPO A5, were using an iPhone 6 or an iPhone 7. Finally, 19% of the OPPO A5 buyers were switching from entry-level smartphones.
This segment registered a 14% YoY growth in sales volume. It also witnessed the toughest competition. Major OEMs poured in substantial market resources to promote their annual flagships in this segment. OPPO R15 emerged as the winner controlling over 11% of market share in the segment, followed by Huawei P20, iPhone 7, Huawei Mate 10, OPPO R11s and Xiaomi 8.
Competition in the segment intensified particularly because Chinese OEMs increased the average selling price (ASP) of flagship models and penetrated the US$400-US$600 price band. Diverse product offerings accurately targeted the preferences of different groups of consumers and eroded Apple's dominance. One of the examples of how Chinese OEMs were targeting the tastes of different consumers was visible in the color choices for the back cover. According to our observation, Chinese OEMs went beyond the traditional black, grey and gold color options to offer bright colors like red, pink, orange, purple, blue and more. More options were offered with special effects like a gradient or foggy effects. It helped make these flagships trendier in appearance. The multiple color options were offered not just for the new phones but also for existing models to extend the product life cycle. Thus, the consistent efforts of Chinese OEMs in product refreshment and marketing promotions effectively drove the overall growth of this segment in China.
This segment witnessed a robust YoY growth of 455% in 2018, albeit from a small base. The performance was driven by Apple increasing the ASP of new iPhones. Apple grabbed close to 80% market share in this segment, followed by Huawei, which had a 13% market share in the segment. iPhone X was the best-selling model, followed by iPhone XS Max, iPhone XS, iPhone 8 Plus, iPhone XR and Huawei Mate 20 Pro. Apple continued its leadership in the super-premium sector in China monopolizing the top-selling model slots.
According to Counterpoint Model Sales Database, the sales volume of Apple smartphones suffered a considerable decline in China, down by 12% YoY in 2018. However, in terms of sales value, new iPhones in 2018 managed to generate 24% more value over their predecessors in 2017. The increase in sales value of new iPhones and the growth of the overall super-premium price segment indicate a strong stickiness of a group of Chinese iOS fans. While these iOS fans may have decelerated their device upgrade frequency in recent years, they continue to opt for the premium iPhones when buying a new phone. Counterpoint's China Device Switching tracker proves this brand loyalty towards Apple. Our data reveals that 90% of the people who bought an iPhone XS Max were former iPhone users.
Strong brand royalty for Apple among a group of iOS users, their insensitivity for prices and willingness to pay more for a phone which they can potentially hold for over 30 months, stimulated the growth of the super-premium tier in 2018.
Moving to 2019, we expect China will continue to be the most significant market in the world contributing close to 30% of global smartphone sales. This is almost twice more than the US, the world's second largest smartphone market by volume. Though Chinese OEMs have set overseas expansion as their key growth strategy, their performance in the home market will still be crucial to the global ambitions.
To maximize gains in the Chinese market, it is important for OEMs to follow the changing pattern of consumers to optimize their product offerings. From what we have observed in 2018, the engines of growth are phones that are affordable yet have flagship-like form-factor, phones with trendy designs and consumers' loyalty towards the most premium brands.
Additionally, changes in sales volumes of different price bands point to a trend of consumers looking to upgrade. The entry-level or sub-US$150 price band witnessed a 40% YoY decline in sales volume while the super-premium or >US$800 price band saw an exceptional growth. To seize the trend, OPPO and Vivo have launched premium sub-brands. With the OPPO Reno and Vivo iQOO, the two OEMs are trying to strengthen the footprint in the premium market. Similarly, Xiaomi separated Redmi to enhance its own brand image. Huawei is making big moves into the super-premium segment and it has already unveiled the 5G foldable phone to demonstrate its R&D capability. Finally, Apple launched new services to further reinforce its closed iOS ecosystem and enhance the stickiness of its brand. With OEMs investing heavily to increase their ASPs and move to higher price segments, we expect intense competition in the Chinese market in 2019 across all price bands.


text:
Viewers' Choice Vote
The Booze Brothers
>> Friday, 2 September 2011
Hello, we are Billy and Michael - aka, on this occasion, The Booze Brothers. To be honest the name was a flash of alliterative inspiration, and we then we later claimed that it was our shared love of the boozes that inspired us to form the team. In actual fact we are both strictly teetotal and believe that alcohol is an evil sent to this earth to try us.
We are not drinking while writing this. Oh no. Not us.
Thanks to TikiChris for the photo
This is not Billy's first go at Nom^3, having been a 'runner-up' for the last two years and he hoped that Michael's 1337 cookery skills would up his game and draw the judges award. Unfortunately it was not to be and some other people, using 'talent' and 'skill', grabbed the prize on the day. However, that is merely a sham prize and instead we turn to you, adoring public, for a chance at the real accolade - the Audience Choice Award.
On the day itself we put together a simple but effective menu, embracing our brief of 'food that could be served to office workers for lunch' as only two hungry men who have worked in offices for the last decade can.
We raced around the market and shops, including a last minute pie dish purchase, and arrived back with moments to spare. Our definition of 'race' is different to many and might resemble 'sauntering'. We are best. On getting back to The Cookery School we arranged our ingredients and made this little video-ette to introduce our beautiful ingredients and menu,
The clock started and cooking was committed. Everything went according to the plan, mainly as the plan was minimal enough to allow almost anything we did to meet that claim. Things were chopped, things were heated in a variety of ways, Michael didn't chop any significant parts of himself off and Billy got a bit too excited by the concept of the stick blender. Ovens were too hot and too cold, and an apple was almost forgotten. In the end though there was Success and a table of food was served up:
So, in more detail, here is our menu:
We started with a Roasted Red Pepper and Tomato soup - a simple combination of peeled roasted peppers (stick them in oven with a drizzle of oil until the skins blacken, then peel them off), roasted garlic (tuck it in amongst the peppers and then squeeze the gooey cloves out of their skins when you take the peppers out) and peeled tomatoes (score the skins, dunk them in hot water for a couple of minutes and then stick them in a plastic bag until the skins loosen), cooked down with a softened onion and some vegetable stock, before blending to the desired thick and smooth consistency. Oh, and basil. We added some of that too. Eventually. It's a great thing soup, both hearty and fresh, and nice either hot or cold - essential for those walking a bit to get lunch or those who forget to eat.
Next up was a pair of salads: firstly something described as "Uncle Billy's Awesome 'Slaw", or something similar. Shredded red and white cabbage and julienned Granny Smith dressed with a vinegar heavy mayonnaise with added tabasco for a bit of a zing. Billy usually likes to claim that it is 'a bit like sauerkraut', but as we only had a couple of hours to cook everything he couldn't do his normal 'salt the cabbage and leave it to go a bit like sauerkraut over the space of about a day' that he normally does. Even so it was rather nice - zingy and not tasting like mayonnaise (the condiment of Satan) like most coleslaw.
Salad number two was based on a pickled Thai salad, but wasn't particularly pickled due to the 2 hours thing again. Thin strips of carrot (rainbow carrots, no less) and cucumber (peeled off the sticks using a french peeler) curled around each other with a dressing of soy, fish sauce, vinegar, sugar and chopped green chilli. Crunchy, tangy, spicy and with the hint of old man's pants that only fish sauce can provide.
For a main course we went for the one thing that all right thinking people like - Pie. We boughtMADE OUR OWN PASTRY ENTIRELY FROM SCRATCH and lined a hastily bought pie tin (as Billy left his at home and using one of the ceramic dishes that The Cookery School had WOULD NOT DO. The 'homemade' pastry wouldn't go crispy enough on the bottom) ready to accept a 'summery' filling of chicken, ham, onion and cream. We don't care if it's summery or not, it's Billy's favourite pie and it seemed to go down well. When hot it is all runny creamy tastiness; when cold it holds together and tastes great - a versatile pie for the ages.
A quick word from Billy (winner of the Isembard Kingdom Brunel Award for Structural Integrity for one of his pork pies) on the subject of pies: A pie is a simple thing - a foodstuff constructed of pastry placed into a dish, filled with a filling of some kind and then covered with more pastry. It is not a bowl of stew with a bit of pastry balanced on top. It's not a dish of crumbled crackers with an indescribable mess of mixed sugars and pecans poured on top. It is not a piece of pastry folded in half and filled with too many potatoes and not enough of an ingredient that you like. It has pastry on all sides and is cooked in a dish. It is not a stew with a puff pastry crouton, it's not a tart, it's not a pasty - it is a pie. Thank you.
Anyway our menu rounded out with a foray into the world of baking with Michael's Magickal Berry Muffins… We were deliberately vague in describing the variety of muffins that would be created, on the principle that if strawberries were unavailable, we would be able to use other fruity alternatives. In the event, fresh strawberries were successfully purchased and used. The important thing with muffin-making, as opposed to making cakes, was to ensure a chunkiness to the mix before it went in the oven - leaving observable pieces of butter floating around in the mix. Also, a hefty dollop of blended and chopped strawberries went in to create a moist, flavoursome texture of wonder. The judges deemed the resulting muffins too sweet, but they clearly don't have Michael's love of syrup-fuelled cocktails!
It would not have been possible of course without the staff of The Cookery School. We suspect we are not the only people to thank them, but specifically we want to thank the staff who ran around fixing ovens, clearing benches, washing up, finding fridge space, interpreting frantically waved hands as 'a small metal dish about 3 inches deep, please' and generally making it all work. Well done you folks.
And with that we leave you. You should all go and vote for us, because we are lovely and cooked some rather tasty things that astounded even us in their tastiness. And because we are best.
Billy is @cowfish and Michael is @mykreeve. They do like booze really.
VOTE FOR THE BOOZE BROTHERS
Posted by Billy Abbott at Friday, September 02, 2011
Labels: Nom Nom Nom 2011, vote 2011
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Now in its fifth year, Nom Nom Nom is a MasterChef style competition giving the internet's finest bloggers, food photographers and food writers the chance to compete against each other in a professional kitchen. To find out more click here
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Header photography - Julia Parsons Back to TOP


text:
Q: Windows Store App Guidelines on editor applications Most demos and webcasts that introduce and explain Windows Store App are about content consuming applications. Are there any design guidelines for creating editor apps?
Question I have include:

*

*Is it advisable to take the Metro route here?

*What to do with things like toolbars (think formatting, etc), as the appbar isn't that big, and you're not supposed to include toolbars

A: This really depends on how complicated of an editor application you have in mind.
I think anything heavy weight apps are meant for desktop only and not for metro. For example the Office suite is going to be ran on Desktop mode even on a mobile device according to Steven Sinofsky: "Within the Windows desktop, WOA includes desktop versions of the new Microsoft Word, Excel, PowerPoint, and OneNote, codenamed "Office 15"". Here WOA refers to Windows On ARM; Windows 8 is going to be tuned towards mobile touch-able devices based on ARM architecture.
Also, according to this article, you can only have Metro mode apps for ARM; only MS will be able to distribute desktop mode apps.
However, you can still write simple and light weight applications, such as a simple photo editor or notepad I guess. In fact, a google search turned up a commercial image processing library for Metro mode.

redpajama_set_name: RedPajamaStackExchange


I'm in montreal, canada, and it was delivered to my door without any problems, quality was what I expected, the instructions were easy to follow, I'm very happy with the way the whole thing went.
Were you satisfied our product and how was the process?
So far my experience with your product has been excellent, it seems to be a quality product and is holding up well. No leaks and air tight. If the product hold up well over time, I will be extremely satisfied. The process of ordering was easy and the staff was very responsive on my chat questions.
Absolutely, in fact, I already have. My dad will be ordering a top from you shortly for his 99 BMW.
I am very pleased with the product, I had it professionally installed, and I couldn't be more pleased.
I own a Auto upholstery and trim shop in Oregon and recently installed one of your tops on a BMW Z-3. We were impressed with the fit and finish of your product and would like some contact information so that we might consider using more of your products on future jobs.
I would like to buy a rigid cowling (Hardtop) for BMW z3.
They can indicate me some supplier?


text:
Home Home > NRC Library > Document Collections > NRC Regulations (10 CFR) > Part Index > § 35.57 Training for experienced Radiation Safety Officer, teletherapy or medical physicist, authorized medical physicist, authorized user, nuclear pharmacist, and authorized nuclear pharmacist.
§ 35.57 Training for experienced Radiation Safety Officer, teletherapy or medical physicist, authorized medical physicist, authorized user, nuclear pharmacist, and authorized nuclear pharmacist.
(a)(1) An individual identified on a Commission or an Agreement State license or a permit issued by a Commission or an Agreement State broad scope licensee or master material license permit or by a master material license permittee of broad scope as a Radiation Safety Officer, a teletherapy or medical physicist, an authorized medical physicist, a nuclear pharmacist or an authorized nuclear pharmacist on or before January 14, 2019 need not comply with the training requirements of § 35.50, § 35.51, or § 35.55, respectively, except the Radiation Safety Officers and authorized medical physicists identified in this paragraph must meet the training requirements in § 35.50(d) or § 35.51(c), as appropriate, for any material or uses for which they were not authorized prior to this date.
(2) Any individual certified by the American Board of Health Physics in Comprehensive Health Physics; American Board of Radiology; American Board of Nuclear Medicine; American Board of Science in Nuclear Medicine; Board of Pharmaceutical Specialties in Nuclear Pharmacy; American Board of Medical Physics in radiation oncology physics; Royal College of Physicians and Surgeons of Canada in nuclear medicine; American Osteopathic Board of Radiology; or American Osteopathic Board of Nuclear Medicine on or before October 24, 2005, need not comply with the training requirements of § 35.50 to be identified as a Radiation Safety Officer or as an Associate Radiation Safety Officer on a Commission or an Agreement State license or Commission master material license permit for those materials and uses that these individuals performed on or before October 24, 2005.
(3) Any individual certified by the American Board of Radiology in therapeutic radiological physics, Roentgen ray and gamma ray physics, xray and radium physics, or radiological physics, or certified by the American Board of Medical Physics in radiation oncology physics, on or before October 24, 2005, need not comply with the training requirements for an authorized medical physicist described in § 35.51, for those materials and uses that these individuals performed on or before October 24, 2005.
(4) A Radiation Safety Officer, a medical physicist, or a nuclear pharmacist, who used only accelerator-produced radioactive materials, discrete sources of radium-226, or both, for medical uses or in the practice of nuclear pharmacy at a Government agency or Federally recognized Indian Tribe before November 30, 2007, or at all other locations of use before August 8, 2009, or an earlier date as noticed by the NRC, need not comply with the training requirements of § 35.50, § 35.51 or § 35.55, respectively, when performing the same uses. A nuclear pharmacist, who prepared only radioactive drugs containing accelerator-produced radioactive materials, or a medical physicist, who used only accelerator-produced radioactive materials, at the locations and during the time period identified in this paragraph, qualifies as an authorized nuclear pharmacist or an authorized medical physicist, respectively, for those materials and uses performed before these dates, for the purposes of this chapter.
(b)(1) Physicians, dentists, or podiatrists identified as authorized users for the medical use of byproduct material on a license issued by the Commission or an Agreement State, a permit issued by a Commission master material licensee, a permit issued by a Commission or an Agreement State broad scope licensee, or a permit issued by a Commission master material license broad scope permittee on or before January 14, 2019, who perform only those medical uses for which they were authorized on or before that date need not comply with the training requirements of subparts D through H of this part.
(2) Physicians, dentists, or podiatrists not identified as authorized users for the medical use of byproduct material on a license issued by the Commission or an Agreement State, a permit issued by a Commission master material licensee, a permit issued by a Commission or an Agreement State broad scope licensee, or a permit issued by a Commission master material license of broad scope on or before October 24, 2005, need not comply with the training requirements of subparts D through H of this part for those materials and uses that these individuals performed on or before October 24, 2005, as follows:
(i) For uses authorized under § 35.100 or § 35.200, or oral administration of sodium iodide I–131 requiring a written directive for imaging and localization purposes, a physician who was certified on or before October 24, 2005, in nuclear medicine by the American Board of Nuclear Medicine; diagnostic radiology by the American Board of Radiology; diagnostic radiology or radiology by the American Osteopathic Board of Radiology; nuclear medicine by the Royal College of Physicians and Surgeons of Canada; or American Osteopathic Board of Nuclear Medicine in nuclear medicine;
(ii) For uses authorized under § 35.300, a physician who was certified on or before October 24, 2005, by the American Board of Nuclear Medicine; the American Board of Radiology in radiology, therapeutic radiology, or radiation oncology; nuclear medicine by the Royal College of Physicians and Surgeons of Canada; or the American Osteopathic Board of Radiology after 1984;
(iii) For uses authorized under § 35.400 or § 35.600, a physician who was certified on or before October 24, 2005, in radiology, therapeutic radiology or radiation oncology by the American Board of Radiology; radiation oncology by the American Osteopathic Board of Radiology; radiology, with specialization in radiotherapy, as a British "Fellow of the Faculty of Radiology" or "Fellow of the Royal College of Radiology"; or therapeutic radiology by the Canadian Royal College of Physicians and Surgeons; and
(iv) For uses authorized under § 35.500, a physician who was certified on or before October 24, 2005, in radiology, diagnostic radiology, therapeutic radiology, or radiation oncology by the American Board of Radiology; nuclear medicine by the American Board of Nuclear Medicine; diagnostic radiology or radiology by the American Osteopathic Board of Radiology; or nuclear medicine by the Royal College of Physicians and Surgeons of Canada.
(3) Physicians, dentists, or podiatrists who used only accelerator-produced radioactive materials, discrete sources of radium-226, or both, for medical uses performed at a Government agency or Federally recognized Indian Tribe before November 30, 2007, or at all other locations of use before August 8, 2009, or an earlier date as noticed by the NRC, need not comply with the training requirements of subparts D through H of this part when performing the same medical uses. A physician, dentist, or podiatrist, who used only accelerator-produced radioactive materials, discrete sources of radium-226, or both, for medical uses at the locations and time period identified in this paragraph, qualifies as an authorized user for those materials and uses performed before these dates, for the purposes of this chapter.
(c) Individuals who need not comply with training requirements as described in this section may serve as preceptors for, and supervisors of, applicants seeking authorization on NRC licenses for the same uses for which these individuals are authorized.
[70 FR 16363, Mar. 30, 2005; 72 FR 55931 Oct. 1, 2007; 74 FR 33905, Jul. 14, 2009; 83 FR 33105, Jul. 16, 2018]
Page Last Reviewed/Updated Wednesday, January 16, 2019


text:
Hardouin Company uses the weighted-average method in its process costing system.
1. Hardouin Company uses the weighted-average method in its process costing system. The first processing department, the Welding Department, started the month with 22,000 units in its beginning work in process inventory that were 20% complete with respect to conversion costs. The conversion cost in this beginning work in process inventory was $23,320. An additional 97,000 units were started into production during the month and 101,000 units were completed in the Welding Department and transferred to the next processing department. There were 18,000 units in the ending work in process inventory of the Welding Department that were 40% complete with respect to conversion costs. A total of $529,380 in conversion costs were incurred in the department during the month.
Bob contributed to the AlphaBeta Partnership, a general partnership, a building with an adjusted basis to Bob of $50,000 and a fair market value of
"In my opinion, a tanning salon would be a natural addition to our spa and very popular with our customers," said Stacey Winder, manager of the…


text:
Q: How to save the JSON data to UserDefault in Swift? I made a post request using Alamofire. This is my code to fetch data from server using an endpoint:
    Alamofire.request("http://192.168.80.21:3204/api/auth/signin", method: .post, parameters: parameters,encoding: JSONEncoding.default, headers: nil).responseJSON {
        response in
        switch response.result {
        case .success(let value):
            let json = JSON(value)
            print(json)

            break
        case .failure(let error):
            print("Error :- \(error)")
        }
    }
}

And this is the data i get from the server:
{
  "accessToken" : "eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpZCI6NTIsInJvbGUiOjEsImlhdCI6MTYwMzg2ODUxNCwiZXhwIjoxNjAzOTU0OTE0fQ.y68w8XQfqFZDVgaxiuFuVCOqaI5e5vZ-SfoDB_Ctxro",
  "role" : "admin",
   "auth" : true
}

I want to save the response to UserDefault for further use. Help me to save the data to Userdefault and retrieve and print data.

A: Create a model, a struct conforming to Codable
struct Auth: Codable {
    let accessToken, role: String
    let auth: Bool
}

and extend UserDefaults
extension UserDefaults {
    func auth(forKey defaultName: String) -> Auth? {
        guard let data = data(forKey: defaultName) else { return nil }
        do {
            return try JSONDecoder().decode(Auth.self, from: data)
        } catch { print(error); return nil }
    }

    func set(_ value: Auth, forKey defaultName: String) {
        let data = try? JSONEncoder().encode(value)
        set(data, forKey: defaultName)
    }
}

Now you can use auth(forKey:) and set(_:forKey:) to read and write an Auth instance directly.
Drop SwiftyJSON and change the Alamofire part to decode the JSON into the struct with JSONDecoder
Alamofire.request("http://192.168.80.21:3204/api/auth/signin", method: .post, parameters: parameters).responseData {
    response in
    switch response.result {
    case .success(let data):
        do {
            let auth = try JSONDecoder().decode(Auth.self, from: data)
            print(auth)
            UserDefaults.standard.set(auth, forKey: "Auth")
        } catch { print(error) }

    case .failure(let error):
        print("Error :- \(error)")
    }
}

To read the instance write
let auth = UserDefaults.standard.auth(forKey: "Auth")

A: If you use global variable. You can use save method according to your purpose which is written below :
let objects = [yourObjectClass]()

        func save() {
            let jsonEncoder = JSONEncoder()
            if let savedData = try? jsonEncoder.encode(objects) {
                let defaults = UserDefaults.standard
                defaults.set(savedData, forKey: "objects")
            } else {
                print("Failed to save objects.")
            }
        }
    }

A: accessToken
func setInDefault<T: Codable>(key: String, type: T.Type, data: T?) {

    guard let data = data else {
        return
    }

    do {
        let encoder = JSONEncoder()
        let encodeData = try encoder.encode(data)
        let dict:[String:Any] = try JSONSerialization.jsonObject(with: encodeData, options: .allowFragments) as! [String : Any]

        let data = NSKeyedArchiver.archivedData(withRootObject: dict)

        //set user data in defaults
        UserDefaults.standard.set(data, forKey: key)
        UserDefaults.standard.synchronize()
    } catch {
        print(error)
        //handle error
    }
}

func getFromDefault<T: Codable>(key: String, type: T.Type) -> T? {

    let archieved = UserDefaults.standard.value(forKey: key)
    let dict = NSKeyedUnarchiver.unarchiveObject(with: archieved as? Data ?? Data())
    let decoder = JSONDecoder()
    do {
        if let dic = dict {
            let data = try JSONSerialization.data(withJSONObject: dic, options: .prettyPrinted)
            return try decoder.decode(type, from: data)
        }

    } catch {
        print(error)
         //handle error
    }
    return nil
}

You can use the above func. like below.
setInDefault(key: "userData", type: AuthUser.self, data: data)

Here,
Param: data is a generic parameter of type T. So here you need to pass the response data you get from server. (It should be Codable class type)
Param: AuthUser is
struct AuthUser : Codable {

  let accessToken : String?
  let role: String?
  let auth: Bool?

  enum CodingKeys: String, CodingKey {
    case accessToken = "accessToken"
    case role = "role"
    case auth = "auth"
  }

  init(from decoder: Decoder) throws {
    let values = try decoder.container(keyedBy: CodingKeys.self)
    accessToken = try values.decodeIfPresent(String.self, forKey: .accessToken)
    role = try values.decodeIfPresent(String.self, forKey: .role)
    auth = try values.decodeIfPresent(Bool.self, forKey: .auth)
  }
}

To get data:
 let data = getFromDefault(key: "userData", type: AuthUser.self)
 print(data)

A: You can save JSON Model data in Userdefaults Using below function code
 func saveData(data: yourModelData){
        var userDefaults = UserDefaults.standard
        let encodedData: Data = NSKeyedArchiver.archivedData(withRootObject: yourModelData)
        userDefaults.set(encodedData, forKey: "yourKey")
        userDefaults.synchronize()

    }

and retrive Data from Userdefaults use this function
func getData() -> yourModelData {
        var userDefaults = UserDefaults.standard
        let decoded  = userDefaults.data(forKey: "yourKey")
        let decodedData = NSKeyedUnarchiver.unarchiveObject(with: decoded) as! [yourModelData]
        return decodedData
    }


Modern technologies change the world as we know it. New restaurant technology changes the game for operators and consumers alike. IoT and bluetooth sensors, virtual reality training, advanced robotics, and artificial intelligence improve restaurant operations and experiences in a variety of ways.
For example, gone are the days where you have to wait for the server to bring your check. That's still an option, but many restaurants now offer a smart payment system. A tablet on each table allows for quick and painless payments when you're ready to go.
Other restaurants — especially in fast food — adopted mobile payments. Customers can order food and pay through an app or online service.
What emerging and innovative technologies are changing the restaurant industry? Here are four examples.
A proper Hazard Analysis Critical Control Point (HACCP) checklist is instrumental to run a successful and compliant restaurant. It sets forth several compliance protocols to ensure a restaurant receives little to no strikes during a review. Temperature seems like a minor detail, yet it has a profound impact on how food is preserved, prepared, and handled.
This is where Bluetooth-enabled and IoT sensors can help. Many restaurants implement such technology to handle all aspects of temperature management, like the preparation and cooking of foods. With the assistance of handheld probes or smart devices, managers and staff can measure the temperature of foods within seconds. The data is then stored digitally in a HACCP log database. This eliminates the need to manually jot down temps — which can quickly be forgotten during busy periods.
The systems can also be configured to sound an alarm or send alerts when temperature requirements are not met. If, for instance, a refrigerator experiences a sudden loss in temperature, the manager is notified immediately.
In the F&B business, no amount of training is comparable to actually working in a restaurant. Trial by fire is the best method for new hires and budding employees, but it also comes with significant risks. Virtual reality onboarding and training experiences can help.
Trainees and new hires can don a headset and shuffle through various virtual experiences meant to train them in immersive environments. VR opens up many opportunities, too, like 360-degree property tours, live review sessions without disturbing other personnel or the restaurant floor, and hands-on activities that mirror the real world. With VR, everything is done digitally, so trainees don't touch or interact with actual food orders or other items. There's less pressure involved, and the restaurant doesn't suffer if they make a mistake.
The technology already exists, and one of the more prominent purveyors is Honeygrow.
Miso Robotics — a California-based robotics company — developed an AI kitchen assistant called Flippy. Flippy is named such because it can flip and grill burgers. It also helps with food prep, plating, and frying. Equipped with a bundle of sensors and cameras, it can "see" the food it is working with. It also monitors various aspects like temperature or cook levels.
CaliBurger is one of the first fast-food chains to announce a partnership with Miso Robotics. Flippy will be installed in their restaurants and eventually be rolled out to all locations worldwide.
This highlights the growing need to automate tasks and processes in the restaurant industry. Doing so will improve efficiency and nurture employee retention. Of course, it helps eliminate growing costs in the wage sector, too.
While the food industry isn't exactly a hotbed for AI solutions, there is an uptick in adoption for things like self-service kiosks, chatbot and conversational interfaces, customer recommendation platforms, and even self-updated digital menu boards.
Many of these solutions are meant to enrich the customer experience and provide a more enjoyable, convenient solution for engaging with restaurants. Chatbots, for example, allow customers to talk with an AI assistant via instant message solutions to order food, ask questions, or check personal account info.
Starbucks introduced voice ordering support through their mobile app in 2017. Domino's rolled out a Facebook Messenger-based chatbot that same year. Even the famous sandwich chain Subway rolled out a chatbot to assist its customers for more than 26,000 of their domestic locations.
AI and machine learning platforms are designed to ingest loads of data. They then use it, going forward, to enhance and improve interactions. The system might learn what you like to order, for instance, or what places you visit most to deliver more accurate recommendations.
The purpose of many of these technologies is to enrich and improve our dining experience in a variety of ways. Tablets and self-serve kiosks make it easier and faster to order and pay for food. AI and chatbot tools provide always-on assistance, including help with remote ordering and personalized recommendations. On top of this, advanced robotics solutions are being deployed to handle food prep and cooking. This ensures food is delivered faster and is sometimes even higher in quality.
The behind-the-scenes technology like IoT and Bluetooth temperature sensors ensure food is shipped, packaged, and stored at the optimal temperature. This means it arrives on a plate and in front of a customer fresher and more delicious than ever. Not to mention, it ensures compliance with regulatory policies, which is always a benefit.
It's exciting to think about where we will be in just a few years. Technology is taking hold and certainly seems to be changing the food industry for the better.
Author Bio: Nathan Sykes is a technology blogger and writer. He is also the editor of Finding an Outlet.


Submerged aquatic vegetation (SAV) constitutes a major component of fish habitat, providing support for epiphytes and invertebrates as well as shelter from predators. The effects of wetland epuration from a mesotrophic to a nearly oligotrophic state were examined over a 15 km long reach of the St. Lawrence River under the direct influence of major farmland tributaries. We hypothesized that the nutrient-enriched zone would support a higher biomass of SAV, epiphytes, macroinvertebrates and fish than the nitrogen-deficient epurated zone located downstream of the wetland. Predictions included that the enriched habitat would support a richer fish assemblage, with higher biomass and growth of juvenile yellow perch than found in the epurated zone. Results supported these hypotheses, demonstrating the chain of effects of nutrient reduction on the biomass of SAV (fourfold drop), invertebrate prey (ninefold), small (threefold) and large (1.5-fold) fish between the two zones. In addition to the reduction in SAV biomass, the replacement of filamentous chlorophytes by benthic mats of filamentous cyanobacteria in the epurated zone resulted in a less complex 3-D habitat structure and a low invertebrate availability for fish. Oligotrophication by wetland epuration exerted negative effects on fish habitat quality, food quantity and availability, with an impairment of juvenile perch growth and recruitment. A generalized model of the changes in habitat carrying capacity occurring with epuration (oligotrophication) or eutrophication is presented, with examples of other aquatic systems in which strong linkages between trophic status, SAV, invertebrates and fish productivity were also demonstrated.


The regulation of gene expression is fundamental to all stages of life. In appropriate or failure of in this regulation is a major cause of disease including cancers and metabolic diseases. We are interested in understanding the molecular mechanisms of how genes are regulated, particularly by a family of transcription factors called nuclear receptors which are themselves major targets for the treatment of diseases as diverse as diabetes and cancer.
Our research primarily involves using structural and functional techniques that allow us detailed insights into the molecular functioning of transcriptional complexes and insights into the molecular pathologies when things go wrong.
There are two main areas covered in the research group. These are the structure and function of large transcriptional complexes involved in the repression of transcription, which regulates normal development and homeostasis, and the molecular mechanisms of signalling by nuclear receptors.
Students will gain experience in many diverse techniques. These include protein expression and purification, a wide range of biochemical and molecular biological techniques used to characterise proteins and protein complexes, and finally biophysical techniques (X-ray Crystallography and/or NMR Spectroscopy) required for the determination of protein structure and dynamics.
Past students in the group have been very successful with good publications and gone on to pursue scientific careers.
Itoh, T., Fairall, L., Amin, K., Inaba, Y., Szanto, A., Balint, B., Nagy, L., Yamamoto, K. and Schwabe. J. W. R. (2008). Structural basis for the activation of PPARgamma by oxidized fatty acids. Nat Struct Mol Biol 15, 924-931.
Codina, A., Love, J. D., Li, Y., Lazar, M. A., Neuhaus, D., and Schwabe, J. W. R. (2005). Structural insights into the interaction and activation of HDAC3 by nuclear receptor co-repressors. Proc Natl Acad Sci U S A 102, 6009-6014.
Codina, A., Benoit, G., Gooch, J. T., Neuhaus, D., Perlmann, T., and Schwabe, J. W. (2004). Identification of a novel co-regulator interaction surface on the ligand binding domain of Nurr1 using NMR footprinting. J Biol Chem 279, 53338-53345.
Nagy, L., and Schwabe, J. W. (2004). Mechanism of the nuclear receptor molecular switch. Trends Biochem Sci 29, 317-324.
Ariyoshi, M., and Schwabe, J. W. (2003). A conserved structural motif reveals the essential transcriptional repression function of Spen proteins and their role in developmental signaling. Genes Dev 17, 1909-1920.
Kallenberger, B. C., Love, J. D., Chatterjee, V. K., and Schwabe, J. W. (2003). A dynamic mechanism of nuclear receptor activation and its perturbation in a human disease. Nat Struct Biol 10, 136-140.
Clayton, G. M., Peak-Chew, S. Y., Evans, R. M., and Schwabe, J. W. (2001). The structure of the ultraspiracle ligand-binding domain reveals a nuclear receptor locked in an inactive conformation. Proc Natl Acad Sci U S A 98, 1549-1554.


text:
Islander Feminists Protest Against Roe v. Wade Overturn
Pooja Bhakta, Interim Editor in Chief|May 9, 2022
Bailey Otter
Students marched down Ocean Dr. and garnered support from passing cars.
"I think that the leaked draft definitely caused a lot of panic, and a lot of people weren't totally sure what all it meant. So we really just want to continue to spread awareness on campus and in the community that abortions are still legal," sophomore environmental science major and Co-President of Islander Feminists Julia Nicholson said.
Politico's release of a leaked draft opinion written by Justice Samuel Alito supporting the vote of the Supreme Court to overturn Roe v. Wade, a 1973 decision to guarantee federal constitutional protection of abortion rights, caused outrage among people with uteruses resulting in protests across the nation.
The Islander Feminists organized a protest on May 5 from 5 p.m. to 7 p.m. to voice their dissatisfaction with the Supreme Court ruling to overturn Roe v. Wade and Planned Parenthood v. Casey.
"We actually had a member of the TAMU-CC campus, not with Islander Feminists, reach out to set up an event because they were really upset about the draft that was leaked and wanted to do something about it. We were totally willing to set up an event, so I made a flyer, and we set up a time," junior marketing major and Co-President of Islander Feminists Molly Davis said.
Drivers honked to show support as protestors who marched to the US District Courthouse from the Whataburger located on Shoreline Blvd., chanting "pro-life is a lie, you don't care if women die."
"We are here to provide resources to our community and let people know that it's not going anywhere," Nicholson said.
For more information about the leaked document, visit https://www.politico.com/news/2022/05/02/supreme-court-abortion-draft-opinion-00029473
Pooja Bhakta, Interim Editor in Chief
Pooja Bhakta is a graduate student working on her Master's degree in Communication and is expected to graduate in May 2022. She's been working for...
Bailey Otter, Reporter
Bailey Otter is a sophomore honors student majoring in sociology with minors in psychology and women, gender, and sexuality studies. After graduating,...
TAMU-CC Celebrates the 16th Annual Islander Lights
Every year Texas A&M University-Corpus Christi celebrates the holiday season by inviting all students and their family out to the campus to enjoy ...
The Antonio E. Garcia Arts & Education Center Presents Día de los Muertos Kickoff Fiesta
A Pro-Abortion Rally Hosted by People's Wave in Downtown Corpus Christi


Should We Invite Kids to Our Wedding?
When in the early stages of wedding planning, my clients often debate whether or not they should include children on the guest list. They carefully consider and acknowledge logistics, cost, and atmosphere associated with their littlest guests. It can be a hard decision for couples to make and there are several factors to take into consideration before mailing your invites.
The first priority should be your own opinion – do you like kids? If you're more of adult-fun type of people, it's absolutely acceptable to keep your guest list to people 18 and above.
But sometimes it's not that easy. Even couples who are not 'kid people" sometimes have nieces, nephews, or kids of best friends they may want to include. If your preference for young people and your relationships don't automatically make the decision for you then consider these other factors.
If you are budget-conscious, you can make the decision whether or not to include children after you have established your guest list and know the estimated cost of your adult guests. Some venues have special pricing for children's meals and services, while others charge full price regardless of age.
Some couples may be able to reallocate the funds they would have used for children to provide a more enjoyable experience for their adult guests. And, conversely, some couples may choose to forego an extra so they have room in their budget to include kids. Either way, the difference will impact your budget. It's important to know exactly how.
Another big factor in deciding to include children is the vibe you want to create on your big day. Baby babbles or a rambunctious group of kids can really change the atmosphere of an event.
If your goals are to have a formal event with celebrations that carry over into the later evening hours, adults-only is probably where you want to lean. In a tropical paradise, everyone is looking forward to relaxing, celebrating, and soaking up all that the tropical paradise has to offer. Guests without children will be looking forward to the opportunity to have their friends all to themselves, and you may also be surprised (or not) to find that your guests who have children may actually be looking forward to dancing, drinking, and adult conversations too. Adults-only events level the playing field and give everyone a little less responsibility.
Slightly more casual, day-time ceremonies are better suited for children. Many larger venues provide the opportunity to create kid-friendly spaces with activities like crafts, games, and even their own buffet. Welcoming a family-centric atmosphere could be helpful for families who wouldn't be able to attend without their children (whether because of family values, challenges with child care, etc) Others might extend their stay and turn your wedding into the focal point of a family vacation. Having little ones in attendance also guarantees everyone will get to experience some wild dance moves and lots of laughs at kids on a sugar high from the cake!
Looking at some of the less emotionally driven factors, travel and logistics can be determining factors. Are the adults on your list open to traveling with their children? Or would they have an easier (and less costly) trip if they came solo? Does your venue foster an environment that is conducive to including children, offering the space for kids to be kids during the reception? Or would they be expected to act like your adult guests? Would your child guests have the opportunity to enjoy themselves, or would they be told to sit down and be quiet? Getting these answers to understand the overall environment of your wedding venue might help influence your decision.
Like many other wedding decisions, the choice to include kids isn't one that is all or nothing. There are ways to include the children closest to you while asking the majority of your guests to enjoy some kid-free time.
One easy way to pick and choose is to include the children closest to you in your bridal party, assigning them roles of ring bearer, flower girl, or junior bridesmaid. In wedding etiquette, individuals who are a part of the bridal party aren't technically considered "guests." You can maintain your "no kids" rule while using a little loophole to include some kids in your day.
You could also set clear boundaries, drawing lines related to the relationships you hold with your adult guests. For example, you could say, "nieces and nephews will be the only children in attendance." Or, "only children of adults in the bridal party." However you slice it, draw the line, be clear and up front, and try not to make exceptions to your own rules to avoid hurt feelings.
If you're really concerned with feelings, there's nothing wrong with calling up your friends (both with and without kids) and letting them know you are considering options and value their opinion as you make a decision.
Whatever you decide, communication with your guests regarding their children is key. It's easy to utilize your invitations to communicate your intentions.
The inner envelope is to be used to specify all the guests intended to be invited.
You can also utilize your RSVP cards to specify the number of reservations you have designated for each family.
If you're really worried about being surprised, give your guests with children a call and let them know that you either can't wait for their kids' wacky dance moves or express your excitement of getting them all to yourself for the event.
Either way, be open and honest about your intentions. You don't owe guests your reasoning, but direct communication on the matter will keep things transparent.
If your budget allows, you may be able to include children in the trip to your destination, and then set up a childcare service during your ceremony and/or reception to give parents a break. Work with your planner to learn as much as you can about space availability at your venue.
There is no right or wrong answer when it comes to inviting children to your wedding. Evaluating your goals, relationships, budget, and logistics can help you make an informed decision as you work to plan an enjoyable and unforgettable event for all your guests, regardless of their age.


text:
Staff Vacancy - Community Warden
Thu 19 Jan, 2023
Please see attached the Application Booklet and Information Booklet for the above position. Applications may be shortlisted on the basis of the information provided on the application form.
The closing date for receipt of fully completed application forms for this position is no later than 4.00pm on Tuesday 7th February 2023. All fully completed application forms must reach the Human Resources Department by this date.
Please note that applications may also be submitted via email to recruitment@galwaycity.ie. Please ensure to populate the subject bar as outlined in the attached application booklets.
Any queries may be forwarded to the Recruitment Team in the Human Resources Department.
Application Booklet
Application forms and full particulars for the above posts may be obtained from www.galwaycity.ie and the Human Resources Department, City Hall, College Road, Galway. Applications will be shortlisted on the basis of the information provided on the application form.
Tel. No. (091) 536596 Email: recruitment@galwaycity.ie
Signed: R. McNally, Director of Services, Human Resources.
Galway City Council is an equal opportunities employer


Our most popular blend - Tandoori Masala. This beautiful blend of 13 different all natural, preservative free spices hark back to the old Tandoor oven, a clay oven that is used in Pakistan to provide rich, smoky flavor to different meats and breads. Use the blend mixed into your hamburgers, sear it on a steak or even kick up your deviled eggs for an unforgettable flavor.
This spice blend can easily be used as a rub, marinade, or as a seasoning. Whenever you're in the mood for rich, bold smoky flavor our Tandoori Masala is an absolute go-to.


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