Some of the biggest acts in music are confirmed for the New York area and London installments of the Live Earth concerts, happening worldwide on July 7. The Police, Smashing Pumpkins, Roger Waters, Dave Matthews Band and Kanye West will play at Giants Stadium in East Rutherford, N.J., while Madonna, Red Hot Chili Peppers, Genesis, Beastie Boys and Foo Fighters will perform at London's Wembley Stadium.
The other locations for the global warming-focused concerts are China (Steps of the Oriental Pearl Tower, Shanghai), South Africa (Johannesburg Cradle of Human Kind), Australia (Sydney Aussie Stadium), Brazil (Rio de Janeiro's Copacabana Beach) and Japan (Tokyo Dome). Lineups for those shows have yet to be announced.
At Giants Stadium, the bill will be rounded out by AFI, Akon, Alicia Keys, Bon Jovi, Fall Out Boy, John Mayer, Kelly Clarkson, KT Tunstall, Ludacris, Melissa Etheridge and Rihanna.
The London show will also feature the Black Eyed Peas, Bloc Party, Corinne Bailey Rae, Damien Rice, David Gray, Duran Duran, James Blunt, John Legend, Keane, Paolo Nutini, Razorlight and Snow Patrol.
The concerts will be streamed live at LiveEarth.MSN.com. U.K. ticket sales will be allocated by ballot, and a 72-hour registration period begins Friday (April 13) at LiveNation.co.uk/liveearth.
Live Earth will also be broadcast on BBC television and radio in the U.K. and via more than 120 networks around the world to a potential global audience of approximately two billion.
Concert organizers plan to use eco-friendly electricity and carbon-neutral travel to set an example. "By attracting an audience of billions, we hope Live Earth will launch a global campaign giving a critical mass of people around the world the tools they need to help solve the climate crisis," said former United States vice president Al Gore, who helped organize the events. "But ultimately, corporations and governments must become global leaders taking decisive action to stop global warming."


Seven authors, six chapters and ten articles; that is the content of this study. Within it, Jean-Louis Bischoff, Alain Tobelem, Denis Aubin, Noël Imbert-Bouchard, Alexandre and Jean-Noël Vallée, and lastly Antoine Béon (seven authors) discuss spirituality, work, environment, science, communication, publishing and pop culture.
Aspiring to be clear, profound and specific, these reviews aim to offer discernment tools for people (students or otherwise) who are keen on meticulously and efficiently reflecting on contemporary global issues.
Circulating with more ease in what is called globalisation is the ultimate task that the FEDE and its associates have assigned to themselves in this book.
This book aims to provide insights into the economic and social evolution of Man in a globalised world. It is a combination of economic, sociological, historical, political, legal and communication skills. It offers tools for understanding the globalised world and Man's place in its organisation.
The impact of the process of globalization on the workforce.
An associate professor of economics and accounting, he teaches in the preparatory class. Within the FEDE, he designs and implements educational collections for many years.
Holder of a master's degree in product design and a master's degree in science of education, Antoine Béon taught at Créapole-ESDI. It is Currently collection director (Col Heroes) and artistic director within the Hachette group.
Noël Imber-Bouchard is a graduate of the Institute of Political Studies in Strasbourg. He was a technical adviser to the Ministry of Tourism, co-founder and manager of ABCD and Carbure Communication (cultural and tourism engineering agency), Secretary General of the School Mines de Paris and Tourism Director.
Doctor in Development Economics (University of Sorbonne‑Paris) and Professor empowered and authorized to direct management research (University of Nice). Alain Tobelem is also a graduate of Sciences Po, the Institut de Hautes Études for Latin America, CELSA, (Centre for Literary Studies and Applied Science) and the Sorbonne ‑ Paris (Hispanic and Lusitanian languages and civilizations). An international conference speaker and lecturer, he is currently leading a doctoral research programme at the Ceram Sophia Antipolis Higher Business School.
Doctor of Medicine, specialist in public health and the economics of health, holds a master's degree in ethics biomedical, Alexandre Vallée, is currently a PhD student in applied mathematics (CNRS Poitiers). He has taught and worked in hospitals.
Doctor of Medicine (Necker University ‑ Paris V), a graduate winner of the Faculty of Medicine and Professor empowered and authorised to oversee research in Neurosciences, He also has a Ph.D. in Physical Sciences (Paris 13), is a graduate (3rd cycle) from the Faculty of Letters (Lyon 3), a graduate (2nd cycle) from the Institute of Business Administration (Lyon 3) and graduate of a Grande Ecole d'Ingénieur (Higher School of Engineering) (INSA Lyon).
He is a former intern and former assistant head of the Clinique des Hopitaux de Paris.


This page displays sold house prices for Perry Close in Uxbridge.
Perry Close in Uxbridge UB8 consists predominantly of flats. Properties on Perry Close typically have values around £250,000 - £350,000, ranging upwards of £400,000 for larger semi-detached houses.
Map showing Perry Close in Uxbridge.


text:
Hockey draws Lowry family to Victoria
Swift Current Broncos captain Adam Lowry, son of Victoria Royals coach Dave Lowry, was the latest to earn ties to Victoria.
Previously Calgary-based, the Lowrys are an Island family now.
Adam played his first WHL game in Victoria with Team WHL of the Super Series on Nov. 16 and will be back again on Dec. 8 when the Broncos play the Royals.
Adam is following in the footsteps of Dave and mother Elaine, who's already a regular in the Victoria running and triathlon scene, and older brother Joel, a former Victoria Grizzlies player.
"I was looking forward to coming. And it's always nice to be familiar with a coach going into a situation like (the Super Series)," Adam said after the game.
It was the first time Adam and Dave shared the bench since Dave coached Adam's peewee team during the 2004-05 season. (That was Dave's first year of retirement from playing, which coincidentally, was an NHL lockout year.)
"We always joke (that season) kick-started his coaching career and got him going. I don't remember a time after that when he was able to be on (my team's) bench."
Victoria's one of the few cities where Adam's playing success is secondary behind that of Joel's.
In two seasons with the junior A Grizzlies, Joel blossomed from a midget player into a power forward, won an NCAA scholarship with the Cornell Big Red and was selected by the L.A. Kings in the 2011 NHL Entry draft.
Adam was picked in the third round of that draft by the Winnipeg Jets.
"I guess I'm calling (Victoria) home now. My brother was able to have a lot of success with the Grizzlies and I know he loved playing here. And my (mom and dad) have settled in nicely. I look forward to seeing what Victoria's all about."
The Team WHL partnership, Dave as an assistant coach and Adam as the captain, didn't go as well as it could have for them, and resulted in a 5-2 loss to Team Russia. The game was also the Super Series winner for Russia, which outscored Team WHL 10 goals to eight in aggregate.
The feeling in Team WHL's dressing room was pretty down, said Lowry.
"We knew we had to win both games for the CHL to clinch the series," he said. "With (the 1-0 win in Vancouver) we had the momentum. They got ahead on a couple of lucky goals."
Adam scored Team WHL's second goal with three-and-a-half-minutes remaining to make it 4-2. But Yaroslav Kosov scored an empty netter, an insurance goal which he'd nearly scored a few minutes earlier when he was stopped by goalie Eric Comrie on a slick breakaway move.
Team WHL wasn't as hard-hitting in Adam's mind as they were in Vancouver and let Russia control the puck too much.
"Our chemistry was a little off, it hurts you offensively but you can't use it as an excuse; we're all elite players."
Adam was injured when the Royals visited Swift Current and lost 3-1 last year.
sports@vicnews.com
Victoria skaters qualify for nationals
Cougars, Braves reaching next level
Follow a coast guard ship's trip from Victoria to Halifax, through Panama Canal
Canadian Coast Guard Ship John Cabot left for St. Johns on Jan. 7

redpajama_set_name: RedPajamaCommonCrawl


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Does the five-second rule work?
five second rule
You know when you drop a piece of food and if you pick it up within five seconds it's still good to eat? Researchers have studied whether that's true or not and in doing so have inadvertently shone a light on how utterly covered our world is with bacteria and germs. Prepare to shudder in this episode of Stuff You Should Know.
Male Speaker: Brought to you by the 2012 Toyota Camry.
Female Speaker: Welcome to Stuff You Should Know from Howstuffworks.com.
Josh Clark: Hey. And welcome to the podcast. I'm Josh Clark. Charles W. Chuck Bryant's consulting his notes. He's wearing his glasses, everybody. He's getting ready to podcast, so that means this is Stuff You Should Know.
Chuck Bryant: Stretching, doing my Yoga. You just peed for the fourth time in the last hour and got more coffee.
Josh Clark: I drink a lot of coffee.
Chuck Bryant: Boy, that was exciting.
Josh Clark: Yeah, and while I was getting coffee, I was like I used my elbow to press the buttons to make coffee.
Chuck Bryant: Are you doing that now?
Josh Clark: I have become - I'm trying to think back to what initiated it, but I have definitely become far more germ-conscious. I'm not a germophobe because I can just be like, oh, god, you know, it's fine. Your fingers touched your mouth. Stop simpering.
Chuck Bryant: Yeah.
Josh Clark: Right? Like I can get a hold of myself like that, but at the same time, you know what it is? It was - it was flesh eating bacteria when it was going around Georgia for a little while.
Chuck Bryant: Yeah?
Josh Clark: And then, simultaneously, like being aware that like the gym is lousy with germs.
Josh Clark: And I think that did a one, two number on me and now all of a sudden I'm just very - I'm very aware of what I touch.
Chuck Bryant: Yeah. I'm not super germ conscious. I have been more so, though, since we've started learning more about this crap. But we have a mutual friend whose girlfriend won't even keep her toothbrush in the bathroom.
Josh Clark: Oh, really?
Chuck Bryant: Yeah. She said, "Why would I - among the fecal air? The particulates in the air? Why would I keep my toothbrush in the bathroom?"
Josh Clark: It makes sense.
Chuck Bryant: Yeah. And she knows who she is.
Josh Clark: I don't know who she is.
Chuck Bryant: I'll tell you after.
Josh Clark: Okay. Good. So you're kinda - you're okay with it? You're okay with the idea of germs? I mean, there is this whole - there's this whole thing, called the hygiene hypothesis, which makes utter and complete sense to me.
Chuck Bryant: What? That if you allow more germs then you'll just learn to fight them and have a more robust immune system?
Josh Clark: Yes, especially growing up as a child -
Chuck Bryant: Yeah. I believe in that.
Josh Clark: - and that children who develop allergies, it's because they are raised in a sterile, Lysol environment.
Chuck Bryant: My environment was filthy dirty.
Josh Clark: And so when they finally get out into this very filthy, dirty world, e.g. preschool, they are - they don't have any antibodies built up for it. It makes a lot of sense. I don't know that there's any hard science that backs it up, but I don't know that it's ever been disproven. But it's called the hygiene hypothesis. It appeals to me.
Chuck Bryant: It appeals to me. I don't have allergies. I don't get sick that much.
Josh Clark: No.
Chuck Bryant: And I'm unhealthy as it gets.
Josh Clark: I wouldn't call you that.
Chuck Bryant: No? I'm in the middle.
Josh Clark: Yes.
Chuck Bryant: I appreciate that.
Josh Clark: Okay. I guess, really, the division line between a germophobe and a non-germophobe would probably be found somewhere in the 5-Second Rule, wouldn't you think?
Chuck Bryant: Sure.
Josh Clark: So like if I drop something, depending on what it was and where I dropped it, I would possibly eat it. There's a - there's a comedian here in Atlanta. He's pretty good. His name's Noah Gardenswartz.
Chuck Bryant: Oh, yeah?
Josh Clark: And he's saying that -
Chuck Bryant: Great name.
Josh Clark: Yeah. Yeah. It means Noah black garden, I think.
Josh Clark: And he was saying that the 5-Second Rule is basically - exists on a sliding scale. Like if it's a piece of broccoli, it's like a 0-Second.
Chuck Bryant: Agreed.
Josh Clark: If it's like a Cheetos, it's like a whenever I find it rule.
Josh Clark: Whenever I find it and pick it up and eat it rule. He does it way better than me, but he had a great observation about the 5-Second Rule. The point is, for me, it depends on what it is, where it is, not really even how long it's been there. I mean, if it's -
Chuck Bryant: Oh, come on.
Josh Clark: - been there so long and it's under the couch and there's like dust bunnies accumulated on it, I won't eat it.
Chuck Bryant: No, no, no. You wouldn't eat anything that you didn't recently drop. Would you? If you just found a cookie on the floor, you would eat it.
Josh Clark: Again, it depends on where -
Chuck Bryant: The cookie?
Josh Clark: - on where it was found. Like some places seem far cleaner to me than others, like mine and Yumi's apartment is very, very clean.
Josh Clark: So if it fell and was just slightly under the couch -
Chuck Bryant: Yeah, yeah.
Josh Clark: - I would - yeah, I'd eat it. It depends. I mean, if it were a piece of salami or something, I wouldn't, but if it were like a very dry cookie, perhaps a - oh, a good potato chip that wasn't stale yet, it's very clean; I would blow it off and eat it.
Chuck Bryant: Yeah. I would - since we're talking about our sliding scales, I would eat nothing that I didn't recently drop unless it was a - if it was like A Little Bit Sweets, The King, their candy bar, The King.
Josh Clark: Yeah, yeah.
Chuck Bryant: If I found one of those that I'd just forgotten that was under my couch, unwrapped on the floor, I would eat that no matter how long it had been there.
Josh Clark: Yeah.
Chuck Bryant: I would maybe rinse it off or I would melt it down or - and reform it or do something.
Josh Clark: Deconstruct it?
Chuck Bryant: I would - yeah.
Josh Clark: That's all the rage now.
Chuck Bryant: That's what - I would do that.
Josh Clark: You know they released a box - a selection of caramels called Stuff You Should Eat, A Little Bit Sweets did.
Chuck Bryant: Really?
Chuck Bryant: Wow.
Josh Clark: And it says specifically on their website that it's in honor of us.
Chuck Bryant: Thank you, Liz and Jen.
Josh Clark: Okay. So I feel like we've gone in depth on what we'd do with the 5-Second Rule. The question still remains, Chuck, is it - is it viable? Is that a real thing? Like if you are an adherent to the 5-Second Rule and you're like I'm a very clean person. I only eat stuff that's been on the floor for five seconds or less, are you full of it?
Chuck Bryant: Well, you're sort of full of it.
Josh Clark: You're totally full of it.
Chuck Bryant: There was a high school student in 2003, Julian Clark. And she was doing her internship at the Fighting Illini of the University of Illinois, and she said, "You know what? We should do a little study," because it's the old wives' tale about the 5-Second Rule.
Josh Clark: Right.
Chuck Bryant: And she coated these towels with E. coli, which is really gross, and dropped cookies and gummy bears and things onto the surface for certain amounts of time and then studied what kind of bacteria it picked up.
Chuck Bryant: And of course, no matter long it had been down there, bacteria did jump onto the food.
Josh Clark: Within five seconds?
Chuck Bryant: What is important to point out, though, is the longer you left it there, the more it picked up, so the five seconds or under is important. Like it's usually not five seconds for me. If I drop a piece of food, I've got it back within my hand in like two seconds.
Josh Clark: I've seen it. You're like a - you're like a Ninja.
Chuck Bryant: And it matters because the longer it's there, the more bacteria it's gonna pick up. Right?
Josh Clark: Yeah. So Julian Clark just did this very initial preliminary investigation, but she was a pioneer and received the 2004 Igno Bell Prize for Public Health for her efforts.
Chuck Bryant: Good for her.
Josh Clark: And so, she kind of - she established this trail. She blazed the trail. And then, about four years later, some Clemson University researchers really kind of dug in to figure out what was going on with this 5-Second Rule and built on Clark's work.
Chuck Bryant: Go Tigers.
Chuck Bryant: I mean, we've got to say it.
Josh Clark: I don't feel like we do.
Chuck Bryant: Okay. Screw you, Tigers. All right. So what did they find out? They found out the same thing.
Josh Clark: Well, if you thought that the - right - if you thought the E. coli bacteria on the towel's was gross -
Chuck Bryant: I know where you're going.
Josh Clark: - these guys created a broth of salmonella.
Chuck Bryant: Yeah. They called it Salmonella Soup, which is so nasty.
Josh Clark: Yeah. And they - they applied it to three different types of material, because I mean, like sure, maybe five seconds you're gonna get some bacteria on it. But doesn't it depend on the kind of food? Doesn't it depend on the kind of surface it comes in contact with? So these investigators, they're pros. They were at Clemson. They applied the Salmonella Soup to tile, wood surface and carpet.
Chuck Bryant: Right.
Josh Clark: And then, they started dropping bread and baloney on it.
Chuck Bryant: Good choice.
Josh Clark: Sure.
Chuck Bryant: Why not?
Josh Clark: And they - they found what Clark found, that in less than five seconds, no matter how short the time, there was a bacterial transfer.
Chuck Bryant: Yeah, between 150 and 8,000 bacteria if under five seconds.
Josh Clark: Under five seconds.
Chuck Bryant: Or five seconds or under.
Josh Clark: And consider this, with salmonella, you only need ten individual bacterium to - for what's called an infectious dose.
Chuck Bryant: Okay. So that is five seconds or under. If you left it down there for a minute, it was gonna be ten times that, and there are ten strains of salmonella, not - I mean, besides just the bacteria, it's - there's a lot of stuff going on down there on your floor, most notably poop on your shoes.
Josh Clark: Yeah. That's another thing, too, man.
Chuck Bryant: There's poop everywhere.
Josh Clark: But you should - you should take your shoes off. My wife is of Japanese ancestry and -
Chuck Bryant: Do you guys do that?
Josh Clark: - one of the things I definitely picked up from her is like you take your shoes off when you come in the house.
Chuck Bryant: So you just walk around without shoes on all the time?
Josh Clark: Or with slippers or something.
Chuck Bryant: Yeah, sure.
Josh Clark: Yeah, because like especially if you're germ conscious, man, if you go into a public bathroom and you walk out of there, you're - the bottom of your shoes are just like a nightmare. You don't want to track that all over your house because you might find a cookie on your couch that you want to eat. You have to plan for the future, basically, and that starts with taking your shoes off in your house.
Chuck Bryant: For some reason, I don't think the Japanese culture is rooted in the hopes that you'll find a cookie on your floor and be able to eat it.
Josh Clark: No, maybe not, but they are big into their shoes off.
Chuck Bryant: Yeah. My friend, Jason, in Tokyo, he is married to a woman named Kako, and years ago when we were living in Athens, they started that tradition of removing your shoes. And he's, "Okay, you mind?" I was like, "Of course not. Watch this."
Josh Clark: Watch this. Well, sometimes they'll even provide like slippers and stuff for guests, like if you're in a Japanese home.
Chuck Bryant: So you're still wearing shoes in there. I guess the point is - [Crosstalk] Josh Clark: But shoes that have never left your house.
Chuck Bryant: Okay. So that's the deal.
Josh Clark: Yes. And I don't -
Chuck Bryant: So in a controlled environment, you're all good.
Josh Clark: Yeah. And I won't wear my slippers in the bathroom either.
Chuck Bryant: I got to tell you I just got some new slippers.
Josh Clark: Are they nice?
Chuck Bryant: What? Do you go barefoot in there, in the bathroom?
Josh Clark: Or socks or whatever, yeah.
Chuck Bryant: Okay.
Josh Clark: But like I don't want -
Chuck Bryant: And then, you burn the socks.
Josh Clark: I cut my feet off.
Chuck Bryant: I bought some new slippers, dude. I'm not usually one to plug things on the air, but if you're a grown man and you want some - the best slippers you've ever had and you don't mind throwing down a little cash, Uggs men's slippers.
Josh Clark: My friend, what do you think I wear?
Chuck Bryant: Oh, is that what you wear?
Chuck Bryant: I wonder if they're the same ones.
Josh Clark: They -
Chuck Bryant: They look like little loafers sort of, suede with -
Josh Clark: Mine don't have a back. They just have the sole and like the front.
Chuck Bryant: Oh, okay. Mine have a back and they have like the hard bottoms you can like go out and get the mail or go - if you're me, go to the grocery store.
Chuck Bryant: Man, it's so comfortable.
Josh Clark: Yeah. That's nice.
Chuck Bryant: And all the - what is it?
Josh Clark: The Sherpa or whatever?
Chuck Bryant: It's not a Sherpa.
Josh Clark: It's called Sherpa lining.
Chuck Bryant: Oh, is it?
Josh Clark: Yeah. The sheep sheer, wool.
Chuck Bryant: Oh, it's called Sherpa lining?
Josh Clark: That's what some people call it.
Chuck Bryant: So cozy.
Josh Clark: Okay. So slippers.
Chuck Bryant: I need to start plugging these things and getting them for free. I'm a sucker. I always buy them and then plug them.
Josh Clark: Right. I know, but it's not a sucker, Chuck. You're above the board.
Chuck Bryant: Okay. So back to it.
Josh Clark: Oh, oh, so the longer the stuff stayed in contact, the more it was, the more bacteria that came upon it. But surprisingly, what they found was that the transfer was the least for carpet. The type of surface it came in contact with made a difference.
Chuck Bryant: I thought it was the most for carpet. It was the least?
Josh Clark: It was the least transferred, but the stuff survived in the carpet longer, so it all washed out.
Chuck Bryant: Oh, okay. Got you.
Josh Clark: So it made some difference but not really, whether it's wood, tile or carpet, when you drop something on it, there's going to be a lot of bacteria transfer. But the stuff survives on these surfaces. Carpet you're kinda like, okay, yeah, there's a lot to it. There's pile, then there's some sort of Berber factor and all that.
Chuck Bryant: You can't forget the Berber factor.
Josh Clark: Right. So of course, carpet, that's not much of a surprise that there's a lot of bacteria in there, but wood or tile? Not only do they find that like the stuff can survive for a while; it survives for up to a month - a month. After they put the stuff on there, a month later there was still living bacteria, enough for an infectious dose on all three surfaces. A month, dude.
Chuck Bryant: Geez. That's - okay, I'm becoming more of a germophobe.
Josh Clark: And - yeah, we're all turning into David Putty right now, right?
Chuck Bryant: Yeah. David Putty, was he a germophobe?
Josh Clark: Yeah. Remember? He and Peggy, who called Elaine Suze - Suzy - they both turned out to be germophobes. They had like a little bacteria necklace and all.
Chuck Bryant: I don't remember that.
Josh Clark: Yeah. Remember Cramer made a radish rose in his shower. He had a garbage disposal in his shower so he could cook and bathe at the same time?
Chuck Bryant: I do remember that. Yeah.
Josh Clark: It was that episode.
Chuck Bryant: so I know earlier you mentioned - you just kind of off-handedly said, "You know, if it's something dry, like a cookie or - that actually it makes a difference." You found out that moisture can be the key to more bacteria transfer.
Chuck Bryant: So a dry cookie versus a piece of like wet baloney or salami or moist baloney - I said moist baloney - will have more bacteria. And that's why they say when you go to the restroom and you wash your hands, the drying is just as important, if not more important, than the washing.
Josh Clark: Yeah. They found that this transfer of bacteria seems to be facilitated by moisture. Right?
Josh Clark: So when you touch something with your wet hands, you're gonna get a bunch of - a bunch of bacteria transferred onto your hands. If you wash your hands and then use one of those hands free paper towel dispensers and dry your hands, you could touch that same surface that you would have touched with your wet hands. And you're gonna have far less bacteria transferred to it.
Chuck Bryant: Yeah. Or nowadays the air dryers in the bathroom, have you noticed in the past few years, are just like - for 50 years it was the same air dryer.
Josh Clark: Oh, now there's the accelerator.
Chuck Bryant: Now there's the accelerator and the Dyson Blade Dryer.
Josh Clark: I like the accelerator because the Dyson Blade you have to stick your hands down in there.
Chuck Bryant: I like that.
Josh Clark: And it's almost - it's like playing Operation, like it's almost impossible not to touch the sides.
Chuck Bryant: You don't want to touch - yeah, that's true.
Josh Clark: And then, like what's - does anyone clean the bottom of those things? Like I don't think so. The accelerator, it's all just like blowing your hands and you're done. And you cannot touch things more easily.
Chuck Bryant: That's true. I like the accelerator because the - the way it makes your skin ripple, like the G-forces is pretty amazing.
Josh Clark: That's neat. Like we were in the indoor skydiving thing.
Chuck Bryant: Oh, yeah, exactly.
Josh Clark: And let's talk about hands real quick, Chuck. So there's this study that came out of the University of Colorado at Boulder. And they found some really surprising things using this technique called metagenomics, where they take a swab of - like a sample - of your hands. And then, rather than doing culture, they do basically a DNA profile for everything found in that swab.
Chuck Bryant: What did they find?
Josh Clark: Well, they did 51 participants. They found 4,700 different bacteria species across the 51 participants. And what I found was particularly interesting, they found that only 5 percent of these species were found in all 51 participants.
Chuck Bryant: No, five period, not even percent.
Josh Clark: Oh, yeah, five period.
Chuck Bryant: so out of all these species, the only one we're sharing - so that means we - there's just way more out there than we thought, I guess, huh?
Josh Clark: Yeah. And -
Chuck Bryant: And it's just luck of the draw as to what leaps to your hand?
Josh Clark: I guess so. And not only your hands, but specific hands, too. They found that the right and left palms of a single person shared only 17 percent of the bacterial species. So that means there's different species on different hands of the same person. That's weird. And then, women tend to have a higher diversity of bacteria on their hands than men, not necessarily more bacteria more, but more diversity among species.
Chuck Bryant: Interesting. So depending on which hand you shake, you're going to be getting a different type of bacteria from someone.
Josh Clark: Yeah. And if somebody like shakes your hand and is like, "Oh, it's just water. I washed my hand," punch them in the head.
Josh Clark: Because that's bacterial transfer, jerk. Dry your hands.
Chuck Bryant: Yeah. And since you mentioned women, I think the study by the girl in 2003 found that women are more likely to eat something off the floor than men, which surprised me.
Josh Clark: What surprised me is where the person who wrote this article got that. I couldn't find it anywhere.
Chuck Bryant: I couldn't either.
Josh Clark: I saw that women were more familiar with the concept of the 5-Second Rule but not that they used it more.
Chuck Bryant: Yeah, you know what? I'm gonna call that a dubious statement, then.
Josh Clark: Dubious, indeed.
Chuck Bryant: Okay. So you've eaten something off the floor. Are we good on hands?
Josh Clark: Yeah. Thanks for that.
Chuck Bryant: Okay. I like in the article they pointed out that out of the 51 participants there were 102 hands.
Chuck Bryant: It was just like, "All right. So good. You didn't have any amputees in the study."
Josh Clark: Right. What was funny is I was - I didn't think it added up.
Chuck Bryant: Oh, did you?
Josh Clark: And then, I realized - that's why I stopped for a second a minute ago.
Chuck Bryant: All right. So you've picked up a cookie off the floor. It's dry. It's been down there for three seconds, and you think, you know what? I'm gonna roll the dice and eat it because my stomach acids and the acids in my saliva is gonna kill all this stuff. Fact or fiction?
Josh Clark: That is fiction.
Chuck Bryant: That is very much fiction. So it says the Germ Guru of the University of Arizona - go - what are they? Wild cats?
Josh Clark: Sun Devils? Or is that Arizona State?
Chuck Bryant: That's Arizona State.
Josh Clark: Arizona's Wild Cats then.
Chuck Bryant: Wild Cats. Go Wild Cats. Charles Gerba - his name almost looks like germ.
Chuck Bryant: close.
Josh Clark: Or Gerber.
Chuck Bryant: It's closer than Clark.
Josh Clark: Like he's the adult version of the Gerber Baby.
Chuck Bryant: So he says that viruses actually survive the low ph and, in fact, a lot of them like it and that pretty much any bacteria that you can infect your intestine with is gonna stay alive long enough to get to your intestine.
Josh Clark: Right. It's gonna survive that acidity in your stomach.
Chuck Bryant: Yeah. Look for our podcast on digestion. That was a good one.
Josh Clark: Man, that was great.
Chuck Bryant: If you wanna learn how that works. And it does make a difference on where it's landed, like you said. Some floors are more dangerous than others, and bathrooms are the worst place on earth and kitchens.
Chuck Bryant: Actually, kitchens are the worst. They're supposedly dirtier than bathrooms.
Josh Clark: It depends on the bathroom, but yeah, Gerba points out that of all the shoes that he's ever analyzed - and this guy runs around on Good Morning America and the Today Show and analyzes stuff and just freaks people out. It's like kind of his - his trade.
Chuck Bryant: Sure. His calling.
Josh Clark: Yeah. He said that the fecal matter appears on about 93 percent of the shoes he's ever analyzed.
Chuck Bryant: Of course it does.
Chuck Bryant: Like I said, there's poop everywhere.
Josh Clark: Poop everywhere.
Chuck Bryant: Especially in my house.
Josh Clark: So yeah, you'd think a public restroom's pretty bad, and it is, but it depends on what part of the public restroom you're talking about and sometimes compared to other places, that - it doesn't hold a candle. There's some surprising germ statistics that we're about to unleash on you.
Chuck Bryant: Let's start with - let's just jump all over then. I got the kitchen floor, the area on the kitchen floor just in front of your sink where you're gonna be doing your dishes and dropping food and poop has more bacteria than your trash can, 830 per square inch, as opposed to 411, so double. And your kitchen sponge - I know everyone knows that that's a really filthy thing to have.
Josh Clark: Yeah, remember that one.
Chuck Bryant: It's necessary but filthy.
Josh Clark: Remember the - I think the Clorox wipes or Lysol wipes commercial where the lady was using a sponge. They're like, "If you're using a sponge, you might as well be doing this," and she was just rubbing a raw chicken breast on her counter like it was a sponge.
Chuck Bryant: that's basically true, though.
Josh Clark: That's so gross.
Chuck Bryant: Like you - you should be really careful with your sponge, what you clean with it, what you don't clean with it, letting it dry out, changing it regularly. Like if you've got a two-month old kitchen sponge and you're using that to wipe your counter, you are spreading bacteria all over the place.
Josh Clark: You don't love your family.
Chuck Bryant: So you can use it at first. This is what I do because I'm a clean guy. My wife is not. I will clean up after her with a sponge, and then I'll go back with my organic spray and then do the paper towel wipe after that.
Josh Clark: Nice.
Chuck Bryant: So that's the final step in the process is always the dry paper towel with my - with 7th Heaven stuff is what I use.
Josh Clark: And then, a little bit of lighter fluid?
Josh Clark: Sterilize the counter.
Chuck Bryant: All right. So your kitchen floor is dirtier than your trash can. Your sponge holds 60 times more bacteria than your pet food bowl, even though pet food bowls are pretty gross, too, supposedly, because you don't clean them out as much.
Josh Clark: Sure. And all of this is germier than a toilet seat.
Chuck Bryant: Yeah. You always hear that, the old toilet seat.
Josh Clark: Yeah. And I think the reason why they toilet seat is surprisingly cleaner, in comparison, or surprisingly germ-free compared to other things like your kitchen sink and all that is because people clean the toilet seat more frequently because they think of it as a dirty place. And this is kind of born out in another study that Gerba carried out on behalf of the Clorox corporation, who make Lysol wipes. And he found that one of the dirtiest places in the universe is a person's desk.
Josh Clark: And he found that, apparently, the average desk has 100 times more bacteria than a kitchen table and 400 times more bacteria than the average toilet. And one of the reasons is because people don't ever wipe this down. So he did this study where he divided workers into two groups. One group used the sanitizing wipes once or twice a day, and then the other group didn't. And after two days, there was a 99.9 percent reduction in bacteria on the desk of the people who were using the wipes.
Chuck Bryant: So wiping down your telephone handset, your desk -
Josh Clark: Mouse is a big one.
Chuck Bryant: Your mouse, your keyboard.
Josh Clark: Apparently, where you typically rest your hand on your desk - mine's on my mouse - has about 10 million bacteria on average.
Josh Clark: But he also found that over the course of a day, if you don't wipe your stuff down, you actually increase your bacteria from 19 to 31 percent on telephone, mouse, keyboard, desktop surfaces. Throughout a day, it increases that much more.
Chuck Bryant: Man, I haven't cleaned my desk in so long.
Josh Clark: It's been a while for me, too.
Chuck Bryant: I don't use the phone, though.
Josh Clark: I don't either.
Chuck Bryant: Yeah, no one calls us.
Josh Clark: I don't even know my number to give out, and any time - if somebody asks for it, I'm like just email.
Chuck Bryant: Yeah. That's what I do. Molly Edmonds, the former co-host of Stuff Mom Never Told You back in the day, she wrote about cubicle death and specifically germs in the workplace, like we were just talking about. And she points out that if you were at a restaurant and you have more that 700 bacteria per square inch, you're gonna be considered unsanitary, but you will come into contact with 10 million bacteria a day in your office.
And statistics like 20 percent of people eat at their desk and don't clean. I eat at my desk, occasionally, and I don't clean. 75 percent of people only occasionally will wipe down their work area and your desktop itself, not the computer desktop, but your desk is gonna be 100 times germier than a kitchen table.
Josh Clark: Right. And again, 400 times germier than a toilet seat.
Chuck Bryant: And presenteeism, which is a big problem, 75 percent of workers - I'm sorry, one-third of workers - that's not 75 percent -
Josh Clark: It's close.
Chuck Bryant: - reported to the National Foundation for Infectious Diseases that they felt like they were obligated to go to work, even when they were sick.
Josh Clark: Yeah. That's not - it's not okay.
Chuck Bryant: It's a problem. And I know around here, especially Tracy, our -
Josh Clark: Yeah. Tracy from Pop Stuff.
Chuck Bryant: - from Pop Stuff, she takes it pretty serious. She's like - she gets pissed off when people are in here sick.
Josh Clark: She'll yell.
Chuck Bryant: She'll say, "If you're sick, please stay home because the office is dirty. Your bathroom's dirty. Your kitchen's dirty. That cutting board that you're cutting your vegetables on, filthy. It's all dirty. It's all gross.
Josh Clark: Well, I can't remember - I was trying to think of what episode Biofilm came up. You were telling everybody about Biofilm.
Chuck Bryant: Oh, yeah. What was that?
Josh Clark: I can't for the life of me remember, but that's how bacteria survive. That's how they can survive on stainless steel. That's how they can survive on wood, on tile, on nonporous surfaces, on synthetic surfaces that are designed to keep bacteria from thriving, these things can survive because they live in Biofilm. It's this protective film on any surface, and if a surface has grooves or things like that where a biofilm can hide, there's gonna be a lot more bacteria in a cutting board, apparently, is one of those great examples.
Chuck Bryant: Yeah, especially a wood cutting board, I think, which I prefer.
Josh Clark: Me, too.
Chuck Bryant: You got to clean them well, though.
Josh Clark: Yeah because I'd rather have some bacteria in my food than like shards of plastic, you know.
Chuck Bryant: Yeah. That's a good point. So before you freak out and jump in a pool of Purell, most of these germs are benign, like we've quoted all these tens of thousands and millions of germs and things. Most of them are benign, and your body is gonna take care of most of it, too, but it only takes like - you know, when you find yourself retching over the toilet with a stomach virus, it might have just been one little bacteria that got through.
Josh Clark: All it takes is ten for salmonella to get you and 100 for E. coli.
Josh Clark: Ten. Ten little guys. The bottom of a woman's purse, randomly, Gerba again just ran up to some people and was like, "Let me touch your purse." And he found from the hundreds to 6.7 million on the bottom of one woman's purse.
Chuck Bryant: Yeah, but that -
Josh Clark: And all it takes is ten or 100.
Chuck Bryant: He didn't say that that also had like pieces of pot pie and like there were probably reasons.
Josh Clark: Yeah. But I think that was a good -
Chuck Bryant: For that one lady.
Josh Clark: That was a good thing to go out on, Chuck. You did good by reassuring everybody that as long as your immune system is in order, you're probably okay as far as these bacteria go.
Chuck Bryant: Don't keep your toothbrush in your bathroom, so says our friend's girlfriend.
Josh Clark: Let's see. Before we say anything like what's in the mail or go find this article, I wanna do a quick shout out. Okay?
Chuck Bryant: Do it.
Josh Clark: Our Kiva team, Chuck, recently hit a very significant milestone, 1.5 million dollars in loans.
Josh Clark: That's enormous.
Chuck Bryant: What's Kiva?
Josh Clark: [Laughs].
Chuck Bryant: No, just say it.
Josh Clark: Oh, yeah. Kiva is -
Chuck Bryant: I know what it is.
Josh Clark: Kiva.org is a micro lending site where you can make loans in little $25.00 increments to people in the developing world to use for entrepreneurship, to have their taxi license, to buy oxen, to retail clothes, what have you, farming, whatever. And our Kiva team has doled out 1.5 million in these $25.00 loans. That's just such an amazing accomplishment.
Chuck Bryant: Yeah. When we started this, we had no idea that it was gonna have legs like this.
Chuck Bryant: And we're gonna keep it going in perpetuity, so -
Josh Clark: We are. One of the reasons I wanted to shout out is because we are resetting our goals. We're setting our goal to $2 million by the summer solstice, June 21st. It's an international date. Right?
Josh Clark: And Glenn, the team leader at Kiva, came up with this and I think it's a sound idea.
Chuck Bryant: Yeah. Thank you to Glenn and Sonia as always.
Josh Clark: So we're going to 2 million by June 21st, and if you want to join us in these, we are not the least bit exclusive. We're a very inclusive and welcoming group of people. We can go to www.kiva.org/team/stuffyoushouldknow. Okay.
And if you wanna know anything more about the 5-Second Rule, type 5 Second Rule in the search bar at howstuffworks.com. I said search bar so it's time for listener mail.
Chuck Bryant: It is, Josh. This is - we are just a few days way from our TV show premiere, and we would be remiss - I know you're probably tired of hearing about it by now.
Josh Clark: I'm not [inaudible].
Chuck Bryant: But we would be remiss if we didn't remind everyone that on Saturday night at 10:00 pm on the Science Channel, you are going to get two episodes of Stuff You Should Know back to back. The premiere Episode 2 following the season premiere of Ricky Gervasis' Idiot Abroad with Carl Pilkington.
Josh Clark: Yeah. That comes on first and then we come on at 10:00 with two brand new - the first two episodes of Stuff You Should Know, the TV Show.
Chuck Bryant: That's right. And if you do not have cable, fear not, because as we have announced, you can purchase these episodes on iTunes after they are released the next day, and because we love everyone so much in the world, you can get the premiere episode for free on iTunes.
Chuck Bryant: So just seek it out, download it, watch it, and make some noise over at the Science Channel for us.
Josh Clark: Yeah. And on Twitter, too, and we think you're gonna like it. It's us and we play ourselves, but it's set in like kind of a fictionalized version of the office, our office. And there's podcasting and action and adventure and all sorts of goodness. So it should be - hopefully everybody likes it.
Chuck Bryant: Yeah. As we have said before, it's the real us in a fictional world [inaudible]. All right. I hope you stuck around for this listener mail because it's pretty good. This is from Ben.
"Guys, my name is Ben. I'm a 30-year-old husband and father. Never considered myself a very smart man. I did mediocre in high school, not because of lack of trying but because of being viewed as a lazy student. And I was just socially awkward, to be honest. My wife has talked me into catching up with your podcast, and since then I've gotten a Smart Phone and done so and all I can say is thank you guys from the bottom of my heart. It has helped me become a better husband and father.
Let me explain. After high school, I became a father to a beautiful boy with an ex-girlfriend who is not the best person. Due to some heart complications, my son, Logan passed away four days after his first birthday. This resulted in me not following through with college, shutting down emotionally, basically becoming angry at the world and God for my son's passing.
To put it bluntly, I became someone who I said I never would become. I was full of hate. The years that followed in my life was just gray as I went through the motions of life. Things turned around when I met my wife, Jordan, got married and had our son, Raydon. And yes, I did name him Raydon after Mortal Combat.
And then I was turned on to your podcast. After listening to over 200 of them, you two have opened a hard spot in my heart. After listening to you guys and hearing how good natured you are, I myself have been trying to give everything in life a fair chance, and I've become more of a good hearted person who no longer battles something bad within myself."
Josh Clark: Wow.
Chuck Bryant: I know. Right. "I'm happier in life than ever before and I have my wife and son and now Chuck and Josh to thank for helping. I'm trying to further my education. I can't stop reading and learning, and I save your show so when my 1-year-old son is old enough, he can experience something that changed his daddy's life for the better just like he and his mommy did. So I can't thank you guys enough for all you've done without even knowing it. Sometimes all it takes is good hearts and a good podcast to make even a small difference. If you guys are ever up in Ohio, I would like to buy you both a drink." That is from Ben Chilton.
Josh Clark: Man, Ben, thank you for that.
Chuck Bryant: Good one. Josh Clark: We're not even trying.
Chuck Bryant: I know, dude. I read this stuff, and I'm just like are you kidding me?
Josh Clark: That's pretty cool.
Chuck Bryant: Like what are you supposed to say to that?
Josh Clark: Thank you.
Josh Clark: So thanks, Ben. If you want to get in touch with Chuck and me about the 5-second rule, how about this. We want to know the nastiest thing you've ever eaten, whether it was something that was prepared, something that touched the ground, tell us - tell us your nasty eating story.
Chuck Bryant: Yeah. And if you're one of those kids, I had friends in elementary school that would have like gross eating contests that would like throw mashed potatoes on the floor and then eat them.
Josh Clark: I explored that once. I was like, you know what? Maybe I am that kid. Let's find out. And I ate a sticker that was on the ground with some hair attached to it, and I was like, "Nope. I need to keep seeking my persona out because that one's not it."
Chuck Bryant: Not me.
Josh Clark: Yeah. Well, we want to know about them. Right?
Chuck Bryant: Yeah. I can't believe you've held out on me on that story.
Josh Clark: Tweet to us at syskpodcast. Join us on Facebook.com/Stuffyoushouldknow and as always you can send us an email, to: Stuffpodcast@discovery.com.
Female Speaker: For more on this and thousands of other topics, visit howstuffworks.com.
[End of audio]
Topics in this Podcast: five second rule, food, germs


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text:
Мико́ла Микола́йович Перестю́к (, м. Київ) — український актор театру та кіно.

Життєпис
Народився 24 липня 1992 року у Києві. Навчався в УФМЛ імені Тараса Шевченка, який закінчив у 2009 році. Згодом вступив до механіко-математичного факультету КНУ імені Тараса Шевченка, закінчив магістратуру.
Вперше ступив на сцену у шкільному театрі, заснованому випускниками. Там за 3,5 роки зіграв у 8 спектаклях, серед яких — головна роль у п'єсі В. Шекспіра «Багато шуму з нічого».

За часи навчання в Університеті, на другому курсі, дізнався про Київський театр-студію імпровізації Чорний Квадрат, художнім керівником якого є Анатолій Нейолов, та про те, що в студії проходить набір на навчання. Микола вступає до студії в 2011 році та починає професійно займатися акторством.

Наступні кілька років пройшли в написанні етюдів та імпровізаціях. Майже кожної суботи він виходив на чорний квадратний оксамит, на честь якого і був названий театр. Микола є автором вистави «Любов буває двічі», у 2014 році його було прийнято до трупи театру.

В театрі Чорний Квадрат його вчителем був Михайло Костров, окрім імпровізації він навчав акторській майстерності на камеру. Микола почав зніматися в епізодах в серіалах.
Відвідував десятки акторських шкіл у Києві та їздив на майстерклас Бернарда Хіллера до Берліна.

Перший короткометражний фільм, у якому Микола зіграв головну роль, був знятий режисером Володимиром Маріниним та називався «Простолюдин. Відлік зворотній». Прем'єра цього фільму відбулася в травні 2014 року на Канському кінофестивалі в програмі short film corner.

В 2017 році Микола вперше знявся в головній ролі в фільмі «Історія Лізи», у якому розповідається історія дітей з синдромом дауна. Після закінчення зйомок цього фільму Миколу запрошують зіграти гімназиста Миколу Ганкевича в художньому фільмі-екшені «Крути 1918» режисера Олексія Шапарєва, який вийде у прокат восени 2018 року.

Починаючи з 2018 року знімає вайни з Віктором Зубом.

Ролі у театрі
 «Любов буває двічі» / Коля / театр Чорний Квадрат / режисер Анатолій Нейолов
 «Любов не за віком» / Андрій / театр Чорний Квадрат / режисер Анатолій Нейолов
 «Страсті за Муракамі» / Офіціант / театр Чорний Квадрат / режисер Анатолій Нейолов
 «Чоловічий рід однина» / Луі / театр Чорний Квадрат / режисер Анатолій Нейолов
 «Маленький принц» / Маленький принц / Сергій Федорчук

Фільмографія
 «Простолюдин. Відлік зворотній» / Ілля / (2014)
 «Про кішок та котів» / Вася / (2014)
 «Історія Лізи» / Андрій / (2018)
 «Крути 1918» / Микола Ганкевич / (2018)

Примітки

Посилання
 Сторінка актора у Facebook

Українські театральні актори
Українські кіноактори
Уродженці Києва
Театр «Чорний квадрат»

redpajama_set_name: RedPajamaWikipedia


text:
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B+C Hall of Fame
'Divorce Court' Has New Judge
Bally Sports RSNs To Launch 'The Rally'
B+C Hall of Fame Returns
Discovery, Samsung Team Up On Tiger Conservation With Short Film
By Michael Malone published 8 December 21
'Eye to Eye with the Tiger' is part of Project C.A.T.
(Image credit: Discovery)
Discovery, Inc. and Samsung are teaming up on an initiative tied to Discovery's Project C.A.T. (Conserving Acres for Tigers), which is designed to help protect and conserve tigers in the wild. A short film entitled Eye to Eye with the Tiger was produced to build awareness for the initiative. The five-minute film follows wildlife photographer Yashas Narayan as he journeys through India on a mission to track, film and photograph a tiger in the wild.
Discovery launched Project C.A.T. in partnership with World Wildlife Fund (WWF), focusing on tiger habitat across India, Bhutan and Russia. Discovery is working toward the goal of conservation groups to double the wild tiger population by 2022.
"Discovery is a purpose-driven company with a strong commitment to conservation and protecting wildlife. Tigers are among the most revered species on the planet and today we extend our mission to ensure a future for tigers so there will always be stories to tell through this first of its kind partnership with Samsung and Project C.A.T.," said Jessica Beatus, global VP, standards and social good, Discovery.
Vikram Singh directed Eye to Eye with the Tiger, which was shot with Samsung's Galaxy S21 Ultra 5G. "Guided by a local conservationist, Narayan searches for tiger tracks and takes note of signs from prey species as he gets closer to the moment he will see a tiger while taking video footage and still images simultaneously with the Galaxy S21 Ultra 5G," said Discovery. "The film reaches its climax when Narayan comes face to face with a tiger hunting prey, a shot that encapsulates the beauty of this animal and brings to life the purpose of the mission of Project C.A.T."
Jung Suh, VP and head of global digital marketing group, mobile communications business at Samsung Electronics, said the corporation is "very pleased to be collaborating with Discovery to enlighten the importance of tiger conservation and to be a part of the campaign by capturing the scenes with Galaxy S21 Ultra. Through our collaboration, we look forward to both showcasing the beauty of one of the world's most majestic animals with our super high-resolution camera whilst simultaneously raising awareness around the importance of the conservation of tigers in the years to come."
Photographer Narayan noted that "the jungle is full of symbiotic relationships. It's remarkable to see how animals depend on each other. I am delighted to have captured some raw moments that emphasize how important tigers are in the circle of life."
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Julian Herzog/Wikimedia
Advanced Transport
How Does a Plane Land on Autopilot?
This is how computers get you safely on the ground.
The Points Guy March 19th 2017
/ Advanced Transport
Quora.com is a question-and-answer site where content is written and edited by its community of users. Occasionally we syndicate content from the site if we think it will interest TPG readers. This article originally appeared on Quora.com in response to the question How Does a Plane Land on Autopilot? and was written by Bruno Gilissen, an A330/A350 pilot.
For an automatic landing, the airplane needs a minimum amount of systems to be operational. For the Airbus that's in broad brushstrokes, like this:
Obviously at least one autopilot (one is enough and note that an autothrust is not necessary, you can do an autoland with manual thrust. I actually just did one like that last night in the simulator.)
A minimum on instruments and announcement capability for the aircraft to notify the pilots if something goes wrong, like a flight warning computer, an attitude indicator or a flight mode annunciator; also air data and/or inertial reference systems that drive things like speed and attitude indications.
A minimum on flight controls that ensure the autopilot can guide the plane according to specifications, like some flight computers (for the fly by wire on Airbus), rudder trim, yaw damper, at least two out of three hydraulic systems, flaps and slats.
At least one radio altimeter. The aircraft uses radio height and not inaccurate barometric height to guide the flight controls to ever smoother and smaller corrections lower by the ground. Furthermore, the radio height is used to determine when the aircraft has to initiate the flare.
At least two ILS or GLS receivers. This relates to the type of guidance the airplane receives from ground based and/or GPS signals. GLS is rare and I'll refer to the ILS system a bit further later. If the airplane doesn't get guidance from these signals an autoland is impossible.
Finally, if an automatic rollout and braking is planned, as well as a functional braking system and nose wheel steering.
These items should give you a hint at how an autoland works:
The airplane gets signals from outside,
Uses its own instruments to determine what corrections to make and fly the plane perfectly,
And fine tunes this with ever smaller corrections as it gets lower to the ground.
Finally, at a certain exact (radio) height above the ground, it initiates the flare and touchdown.
After touchdown the automatic braking and roll out happens, based again on both the outside signal and the plane's instrumentation.
All along, it warns the pilots if something goes wrong so they can take over if needed, which — granted — can be challenging if it happens very low to the ground. The "No Flare" is the tricky one that usually comes up in simulator training and almost everyone hits the ground hard before they realized it or have time to react to it.
Kareem Abdul-Jabbar and Robert Hays practice landing the plane with the help of Otto the autopilot during Airplane's 30th anniversary reunion. Image credit: Albert L. Ortega/Getty
The signal that the airplane receives from the ground based station (or GPS if GLS is used) is paramount in assuring all happens safely. 99.9% + of autolands are guided in with an ILS or Instrument Landing System. In fact, in my career, I still have to fly the first GLS approach (or even MLS, both are different systems that can be used), but I understand it may be more common in the USA.
These ILS signals are typically assessed by the airline before it approves its pilots to perform an autoland at a specific runway. The quality of the ILS beam and the effect of the terrain profile before the runway should be checked. A little hill or valley before the runway will influence the radio altitude and therefore will mess with the guidance.
The airports have to abide by certain equipment regulations if an autoland is to be performed in low visibility conditions. Though it's not directly related to an autoland, as you can do one in perfectly fine weather as well. It just almost never happens because pilots love to land manually. They are only forced into an autoland if they can't see enough themselves to land manually.
Airport equipment regarding this has to do with power backup systems and signs to notify ground personnel to keep clear of areas where antenna interference can happen. Depending on the visibility there could also be equipment specifications regarding lights so the pilots can see where to land and get off the runway. However, I must state again, as these things are often confused, that those requirements have more to do with low visibility conditions than with autoland itself.
The same confusion between autoland and cat 2/3 operations (which is the more technical term in the industry for low visibility operations) leads people to think that an autoland has to be prepared by the pilots before passing 1,000 feet in approach.
That's not so: a pilot can decide at the last minute to let the plane autoland as long as he has assured himself beforehand that the airline has done an assessment about that runway (typically that's written somewhere in an airport briefing of the airline), the airplane displays the capability to autoland, the pilot can see the runway and is ready to take over at any time (since the airport hasn't gone through all it's procedures to safeguard the ILS signal quality if weather doesn't dictate that).
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When you walk into your chiropractic clinic in Blaine, you will quickly realize how important your health and wellness is to our entire team. First, you will be greeted by our warm and friendly front desk staff. Second, you will meet with our chiropractor to express the concerns you have; you will notice right away how well our chiropractor listens and truly cares about your well-being. You will have a thorough exam to pinpoint exactly what treatment will be best for you. Finally, you will go through an extensive and effective treatment program with the most trusted chiropractic clinic in Blaine!
You can expect PROMPT service in our chiropractic clinic. When we make an appointment, we keep it! From beginning to end, your first visit with us will not take any longer than an hour.
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The management team consist if Ms Elaine Chin and Ms Doris Lim who each has more than 30 recruitment consultants handling all the client's recruitment needs.


Sriracha Burger, This is National Hamburger Month and nothing says Big Beef Flavor more than a burger made with lots of tender, juicy shredded beef. This tops the chart with the OMG factor. The Sriracha Burger is piled high with Southwestern Shredded Beef covered with Pepper Jack cheese, tomatoes, feathered red onions and drizzled with Sriracha sauce. OFF THE HOOK !!!
We get a large Chuck Roll every month from Juan Carlos that we cut into huge roasts along with a few steaks and stew meat. We cut a beautiful 7lb. chuck roast and had a wonderful time deciding all the things we wanted to do with it. Doing this one a little different than we usually do, I am cooking it covered first, then uncovering it for that "Kiss of Smoke". First, we generously seasoned it with Swimmin' in Smoke Cattle Call. Ken had it on the grill for 4 hours in Mesquite smoke. After we pulled and shredded the meat it was so rich it should have been called Charles instead of Chuck. Put it back on the smoker uncovered for that "Kiss of Smoke" for an hour. Patti served it with canned refried beans topped with shredded cheddar cheese and chopped red onion. Plus, she made a boxed Spanish rice and added medium hot fresh salsa and instead of water cooked the rice in spicy tomato juice.
We will be enjoying good eats all week with tacos, burritos, nachos and pulled beef burgers.
These are simple, just pile your buns with shredded beef and top with cheese. Add tomatoes and onions to taste. Drizzle with Sriracha again to taste.
Rub the seasoning and flour into the meat. In a large cast iron Dutch oven heat your Crisco and brown the meat on all sides. Add one onion, the sweet peppers and ½ the Goya Mojo Chipotle Marinade. Now you're ready for the grill. Place on the grill at 350 degrees (177c) covered for 4 hours until fork tender. Then, remove it and shred it. I used my "Meat Rakes" to make easy work of it. Put it back into your Dutch oven adding the green chilies, diced onion, diced tomatoes with green chilies and the rest of marinade. Now back onto the grill uncovered for an hour for that "Kiss of Smoke". I used a smoke tube because there is little or no smoke above 250 degrees, just heat.
We use a Maverick ProTemp Instant Read Thermometer for checking meat temps.


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In the 'Nicest Place in America,' Community Thrives
By Salena Zito
December 3, 2019 5 min read
COLUMBIANA, Ohio — The thing about a city earning a title such as the "nicest place in America" is that outsiders often assume the people who live there don't have to work at being nice.
Well, anyone in this lovely city that straddles both the Mahoning and Columbiana Counties would say you do have to work at it. But like anything worthwhile in this world (including warmth, generosity, common courtesy and the selfless notion of paying it forward), it starts to come more easily with time.
It also helps that Columbiana has a deep sense of community, which means it is deeply committed to its success. People here are involved in the church, civic groups and the general betterment of the city.
It's not because it is a small city or because it oozes the type of charm Hallmark aims to capture in its Christmas movies. It's because everyone in town has a hand, large or small, in the community's health and well-being.
Spend less than five minutes with City Manager Lance Willard and you'll know exactly what I mean. Just before the annual Christmas parade, ask for his rundown on why his city earned the status of "nicest place" from Reader's Digest, and you'll get a pretty vivid picture.
Spend an additional five minutes with Willard and you'll find out why this city of 6,200 is prospering economically, growing in population and expanding its charming Main Street with innovative retail opportunities such as pop-ups and shared retail spaces. Its success has attracted the attention of nearby Rust Belt towns looking to replicate.
"I've had other communities call us — Salem, Lisbon, East Liverpool, Leetonia, Warren, Zanesville — and they're saying, 'Hey, what are you guys doing up there?'" Willard said of the string of neighboring cities and towns looking for guidance on economic development including how to procure grants for new infrastructure and attract small businesses.
His answer? "I just send them a zip file of what we've been doing."
None of Columbiana's success has come at the expense of the soul of the city — it has only made it nicer.
"If I could point to one place that embodies who the people of Columbiana are, I would point to Crown Productions at the Main Street Theater, where they showcase theater productions that feature only actors with special needs," Willard said just before those actors were set to load up on the first float to drive down Main Street in the annual parade.
All around the charming grid and city square is evidence of the things needed to keep a community together: plenty of churches and faith-based community groups holding their own, a phenomenon that many sister Rust Belt towns and cities have lost.
And with that loss comes decay, addiction, broken families and flight.
"All of our traditional organizations are very much intact," said Willard.
The Crown Theater special needs group was critical to the community's winning the Reader's Digest contest, explained Willard: "Mary Lou Wilson wrote a story to them explaining about her grandson who has disabilities and is in his 40s who finally flowered, if you will, in the local theater program. Without her story, which you need at least a box of Kleenex beside you to read, the designation would have never happened."
Willard wasn't elected to be city manager; he was voted on by members of the city council. While the mayor presides over the council and is involved in the community, the city manager runs day-to-day operations, sort of like a CEO.
The six council members are all elected on an at-large basis, with no party allowed to hold more than three seats.
For the most part, Willard explains, the council doesn't put a team jersey on when it comes to the city: "It is not partisan politics. It is actual effective governing."
It helps that everyone on the council is pretty even-keeled. That's not surprising, though, in the "nicest place in America."
This story isn't about small towns or small cities being better than large cities or large metropolitan areas. It is about a city that understands the value of community and everyone taking the time to invest in it. It's not uniquely Columbiana; it's uniquely American. Yet sometimes we lose our way in trying to be the best or the first in things that don't help the community and only help our feelings in the moment.
There is a little Columbiana in all of us. We should work on remembering that every day.
Salena Zito is a CNN political analyst, and a staff reporter and columnist for the Washington Examiner. She reaches the Everyman and Everywoman through shoe-leather journalism, traveling from Main Street to the beltway and all places in between. To find out more about Salena and read her past columns, please visit the Creators Syndicate webpage at www.creators.com.
Photo credit: Salena Zito
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DEAR ANNIE
A daily advice column that harkens back to Anne Landers' signature style. Writer and mother Annie Lane writes in a voice that's sympathetic, funny and firm, offering common-sense solutions to life's dilemmas.
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Pre-order your Honduran Coup Comic for $5 now!
A request to new visitors to the site: (welcome!) on the right hand toolbar is a chipin widget that I'm using to get pre-orders for a hard copy, full-colour 32p comic about US intervention in central america – featuring both parts of the Honduran Coup: A Graphic History as published in Alternet and the Huffington Post. Read more about it on the chipin page I've created here.
For $5 (plus $2 shipping in the US and $4 overseas) you'll get a copy of the comic as well as your name printed in the back, along with all the other donors to the project. We're already well on the way (see the total) and payment is via paypal so totally safe. Be part of a group project to help raise awareness and produce an educational tool that will have a lasting impact. And please use the buttons below to share this link around – facebook, twitter, digg – any help is appreciated.


The live chats at the Vocus webinar a few weeks ago were fantastically lively and informative, with participants answering as well as asking questions that were posed to the scheduled speakers, Deidre Breakenridge, David Meerman Scott, Beth Harte, Lee Odden and Brian Solis. As time was tight, not all the questions were answered, so we thought we'd scoop some up from the logs and try to give some insights.
Q1: How do I increase my Twitter following?
• Write content that people want to read! Bit obvious, but just spieling out advertising isn't the tastiest bait. Write interesting and useful articles and blog posts and link to them; create infographics, videos, slideshows and share them; make astute and witty observations; share content by others that you think your followers will find helpful. Give them a reason to follow you and retweet you.
• Search for your audience and follow them – if you're doing the first point well enough, they're likely to follow you back. Use any of the numerous Twitter applications and search engines to look for relevant people and influencers who would be interested in what you have to say.
• Get involved in Twitter chats to connect with your relevant audience – this is a great opportunity to offer advice, opinions and knowledge to key people who may become followers afterwards. Robert Swanwick (@swanwick) has compiled a Twitter Chat Master List where you can find the right subject for you.
• Find a way to link what you're saying to topical themes and hashtagged subjects – this gives you a more targeted audience when people search for those terms and keywords.
• Finally, give an incentive now and again – run polls, competitions, promotions to engage and reward your loyal followers, and encourage more people to follow you.
Q2: How can I make my blog more effective?
It's easy to feel that your blog is lost in the webiverse, but there are ways to increase its visibility and boost traffic.
• Just like in question 1, content is key – write posts that are informative, useful, interesting and engaging. See this post for a more in-depth guide on how to write a great blog.
• Optimise – just like your website, make sure that you are implementing keywords, links and other SEO tactics to ensure that your blog can be found and ranked by search engines. Register with blog directories such as Technorati or PostRank to add to the places you can be searched for, and to keep an eye on your blog metrics.
• Network your blog with other social media platforms, like Twitter, Facebook or LinkedIn – link up your RSS feed, or manually link to posts you want to push out there.
• Comment on relevant sites and blogs – not with pointless spam directing people to your site, but with genuine, thoughtful comments. If people appreciate what you're saying, they'll click through to your blog to see what else you've come up with.
• Search for other bloggers in your field who you could invite to guest-blog (or blog swap), creating a backlink and an interesting new slant for your blog.
• Most importantly, write posts that generate conversation – your audience will be compelled to comment, share, and your traffic will grow.
• Distribute: get your posts bookmarked, upload them to relevant sites, copy them to article-sharing sites etc – the more places they can be found, the more they will be read.


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Lakers win 13th in a row on road, giving Heat first home loss
Lakers forward LeBron James is defended by Heat guard Jimmy Butler during the second half Friday in Miami.
(Lynne Sladky / Associated Press)
By Tania Ganguli
The gantlet that awaited the Lakers in December has sometimes more closely resembled a leisurely stroll. On Friday night, though, the Lakers smashed themselves against a brick wall of a team. The Miami Heat just don't lose at home.
Well, they didn't until the Lakers came to town.
The Lakers held off the Heat 113-110, in a game between two of the league's best teams that lived up to its billing.
"It's like a heavyweight bout," LeBron James said. "Like the old days, the old boxing Foreman and Ali type atmosphere, type rhythm, type physicality. Two teams that's playing extremely well right now in this part of the season. Two teams that play physical, play together, play hard and that's why they are where they are right now in this season and that's why we are where we are at this point of the season."
The Lakers (23-3) have now won 13 consecutive road games and are undefeated away from Staples Center. It's the longest road winning streak in franchise history since the championship 1971-72 season, when the Lakers won 16 road games in a row and a record 33 in a row overall.
After a sloppy first half in which he turned the ball over seven times, James more than atoned in the second half, scoring 17 and making three three-pointers. He finished with 28 points, 12 assists and nine rebounds.
Anthony Davis finished with 33 points, 18 of them in the second half, 10 rebounds and three blocked shots. JaVale McGee blocked five shots and grabbed 10 rebounds despite playing only 17 minutes.
The Heat (18-7) made clear this wasn't going to be an easy night early, even though they were missing guard Goran Dragic and forward Justise Winslow.
"We were aggressive on defense and getting to the passing lanes and making it tough for them," Miami star guard Jimmy Butler said.
Lakers Newsletter: Frank Vogel looks forward to Kyle Kuzma's impact when healthy
It has been a difficult season for Kyle Kuzma, who is recovering from a sprained ankle while struggling to contribute to the Lakers' success.
James committed four turnovers in the first quarter, but the Lakers managed a one-point lead by the quarter's end. Miami opened up a big lead with a 12-2 run to start the second quarter and eventually led by 14 points. The Lakers cut the lead to eight by halftime, giving themselves hope for the second half.
"We were down today because of me," James said. "I was reckless, I was a quarterback who hadn't got many reps with the first team today in the first half. And my teammates got on me. Told me just be myself, try and get my head out my ass and play basketball."
Although the Lakers opened the second half with yet another turnover — their 12th as a team and James' eighth — they quickly recovered.
James didn't turn the ball over again. He also delivered a pair of backboard-rocking dunks before pulling up for a three-pointer that tied the score at 65 with 8:21 left in the third quarter.
In 5 1/2 minutes, the Lakers went from trailing the Heat to leading by 10. But this Miami team was undefeated at home, and the Heat were not going to have their will broken by such a turnaround.
The game stayed close until the end. Down four points with nine seconds remaining, Heat guard Kendrick Nunn made a three-pointer.
Kentavious Caldwell-Pope made one of two free throws, grabbed the rebound off his miss and made one of two again to give the Lakers a three-point cushion. As the clock expired, Jimmy Butler missed a three-pointer.
"Jimmy got it wide open in the corner," Lakers coach Frank Vogel said, pointing out that Davis made it a tough shot. "AD made a great play to cover a teammate, got out there and got a great contest as he's done many, many different times for us this year in those late-game situations and we were able to get a stop."
Butler led the Heat with 23 points but missed all five of his three-point attempts.
"Something was gonna have to give tonight," Davis said. "So we knew it had to be that type of game, very physical. Two teams battling it out. It was like a playoff atmosphere. It was really fun."
All things Lakers, all the time.
Get all the Lakers news you need in Dan Woike's weekly newsletter.
Tania Ganguli
Tania Ganguli covered the Lakers for the Los Angeles Times from 2016-20. Previously, she spent six years covering football, first for the Florida Times-Union in Jacksonville, Fla., then the Houston Chronicle and ESPN. An alumnus of Northwestern University and Arcadia High School, she has written about everything from high school sports to college football to boat racing during the past 15 years.
Lakers lean on lockdown defense: Five takeaways from win over Pelicans
The Lakers' impressive defensive performance in Friday's 112-95 victory over the New Orleans Pelicans bodes well for the team moving forward.
'Dennis the Menace' jolts listless Lakers with smothering defense vs. Pelicans
Dennis Schroder showcased his infectious energy and defensive prowess in helping fuel the Lakers' 112-95 victory over the New Orleans Pelicans.
Brandon Ingram shows Lakers he isn't the same player they traded away
Brandon Ingram showed he's improved since being part of the Anthony Davis trade, but he couldn't stop the Lakers from beating the Pelicans 112-95.
Column One: Beneath the bling — Lakers championship rings feature many special surprises
The Lakers' 2020 NBA championship rings may have cost more than $20,000 each and feature nods to Kobe Bryant and the unique challenges the season presented.


你可以話牧師危言聳聽, 因為佢拎唔出充分 gei 證據証明佢 gei 說話.
但扣上"咒罵" gei 帽子就唔係一個好 gei 睇法.
expression of opinion, is not complete and have room to improve its accuracy.
GMT+8, 2019/4/27 00:27, Processed in 0.023573 second(s), 6 queries, Gzip enabled.


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The list of prohibited and restricted items below covers items you can list under certain conditions, and items that we don't allow at all. In our medical drugs and devices policy, for example, while we don't allow many items (such as contact lenses), we do allow other items under certain conditions (including certain types of medical instruments).
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If you see a listing that violates one of our policies, report it by clicking Report item in the listing.
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How can I be more compassionate?
Last updated October, 2018.
note: we link to our free guide to mindfulness and meditation at the bottom of the page (no email required).
It's time for another installment of "Question and Answer Tuesdays!"
Brian writes:
"I always hear 'be compassionate,' and sometimes it's a challenge. I think I do the right thing, and I help someone who is genuinely in need, but I also know that people take advantage of the generosity of others. If they don't work hard to help themselves and improve their lives, I feel it is their own fault and they aren't deserving of assistance. Is this wrong thinking, and how can I be more compassionate if it is?"
Hi Brian, your thoughts on compassion are common. It comes down to judging others, and determining who you think is - and isn't - worthy of help.
The problem with this thinking is there will always be someone who "takes advantage" of the system, but you can't punish everyone because of it. So, in essence, I'm advising you to drop judgment. Which logically leads to the question:
"How do I stop judging people?"
There are people in need everywhere, and it's human nature to assume their situations are self-created. That person asking for money? Well, he should just get a job (and, he probably drinks and does drugs!). That single mother who needs help? Well, why did she have kids in the first place (and, is that an iPhone she has!?!)?
We are skilled at rationalizing and creating stories about the things we see, and that makes it easy to judge, blame, and ignore.
We've all been told that to be more compassionate, you simply need to "put yourself in their shoes." Imagine yourself as the homeless person, the single mother, the alcoholic, or the guy out of work for over a year. But, this advice rarely helps. Why?
It doesn't help because we rationalize that, if we were in their shoes, we would have made better decisions and taken better actions:
"I would have worked harder."
"I wouldn't have had children."
"I would have left that abusive spouse long ago."
"I wouldn't have blown all my money."
The list goes on and on. And, that's the flaw in our thinking.
You can't think of it as YOU being placed in THEIR shoes, but still making decisions as YOU. That's not how it works.
You have to think of YOU actually being THEM, atom for atom.
You aren't just making YOUR decisions in THEIR shoes - you are them, having been subject to the exact causes and conditions that put them in the place they are right now. Those causes and conditions stretch back in time, and include the decisions and actions of parents, grandparents, and other people we have no insight in to.
If you truly contemplate this, you will realize the odds of you ending up different than them are zero. But, you have to be honest. You have to admit you could never know all of the factors (causes and conditions) involved in making someone who they are. And, you have to drop the reflex of thinking of it as YOU in THEIR shoes, but still making decisions as YOU.
That is the heart of compassion. It's not writing a check, giving a homeless person $5, or working in a soup kitchen. Those things are important, but they aren't compassion.
Compassion is dropping our rigid views and judgments. Compassion is admitting that, if we were born into the same circumstances and exposed to the exact same things - if we switched places with the other person atom for atom and were subject to everything they were exactly as they were, we would most definitely have ended up at the point they are now.
As with anything else, this requires practice. You can't just "flip a switch" and drop your judgment and conditioning. It's worth the effort, though: true compassion not only dictates how you treat the world around you, it dictates how you treat yourself as well.
As The Dalai Lama said:
A mind committed to compassion is like an overflowing reservoir - a constant source of energy, determination and kindness. This is like a seed; when cultivated, gives rise to many other good qualities, such as forgiveness, tolerance, inner strength and the confidence to overcome fear and insecurity. The compassionate mind is like an elixir; it is capable of transforming bad situations into beneficial ones.
note - we wrote an article that further elaborates on these concepts: Interconnectedness.
Stop dealing with the symptoms.
Stress, anxiety, self-confidence issues, the inability to stop bad habits, problems with sleep and focus, and on and on and on.
These and the other things we struggle with every day are only symptoms.
The good news is, they all share the same root cause. The bad news is, if you don't address that root cause, the symptoms will keep coming back no matter what you do.
That's why we wrote "An owner's guide to the mind." For almost 20 years, people have been using it to address the root cause of their daily struggles.
Click here to view the contents and learn more.


Wide Open Market For Sabahan Bananas.
Increasing demand for Sabah bananas in Peninsular Malaysia has opened up opportunities for farmers in the State. "But there is a shortage as a result of production problems," said Deputy Chief Minister Datuk Yahya Hussin. "As such the time is right for the State to explore and fill the demand," he said.
Yahya said the Sabah banana cultivation for export project is a programme that should be given attention and that the effort could assist farmers in the rural areas to increase their income and reduce poverty in the State. He said this in a speech at a contract farming signing ceremony between Sabah banana farmers and Fama, Tuesday.
Yahya, who is also State Agriculture and Food Industries Minister, said normally the market for Sabah bananas is limited in that they are typically only marketed domestically for consumption in the State.
"In the past the issue of competition, supply and demand, supply location, price and cost were the main hurdles faced by Sabah bananas to enter the peninsula market. However starting this year I have been informed by Fama that there is good market demand for Sabah bananas in the peninsula."
Yahya said his Ministry has been continuously asking Fama to discover new markets for Sabah agricultural products. As part of an effort to explore the market demand, two trial shipments of Sabah bananas were undertaken by Fama in 2010 and 2011. "As a result of this previous shipments starting March this year, Fama Sabah received a request to continue shipments of Sabah bananas to Johor and the southern states of Peninsular Malaysia.
"I have been informed that three containers of Sabah bananas, each capable of holding 1,100 to 1,200 bunches of Sabah bananas, were exported in March. "The initial purchase costs for these Sabah bananas amounted to RM22,000 and benefitted as many as 45 farmers from Tenom, Kudat and Kota Marudu. "Currently the demand received from Fama is as much as 144 metric tonnes or close to 10,000 fruit bunches a month with a delivery estimation of 2,500 fruit bunches a week involving a purchase cost of about RM60,000 a month."
"Now is the time to take this opportunity to become the main supplier of Sabah bananas to the peninsula market. This effort needs to be carried out in an integrated manner so that we can convince the market that Sabah bananas are the best and capable of meeting the needs of the customers." Also present was State Fama Director Ribin Wahid, Political Secretaries Mahlan Zinin and Victor Eng and heads of state and federal departments and agencies.


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Chippenham Town v Dartford
Posted by :Stuart Maidment On : January 19, 2018
Tags:Chippenham Town, Match Preview, National South
Dartford continue their push to break away from the National South chasing pack when they visit Southern Premier League champions Chippenham Town.
Back in September, the Darts hosted the Bluebirds at Princes Park and the inspiration that afternoon was Ryan Hayes. The longest serving Dartford player was involved in all three goals by setting up two and scoring the other.
Hayes' accurate cross was met by Alfie Pavey on 26 minutes to give Dartford the lead. In the second half, Hayes anticipated a defensive error and when he picked out Andy Pugh, the Darts doubled their lead. Good team work made the third goal with Hayes finishing off the move with a low shot into the corner.
Last weekend, Dartford moved clear at the top of the National South with a significant win over Havant and Waterlooville. The top two started the afternoon level on points making Tom Murphy's decisive second minute goal important in the title race. The 26-year-old expertly volleyed Pavey's flick on past Ryan Young in the Hawks' goal early on, but it was an impressive defensive display that kept Havant and Waterlooville at bay.
Tony Burman was pleased with the result and what he called a battling performance, he told www.dartfordfc.com: "It's a big win in respect that they had a game in hand and now they've got to win that game in hand. It doesn't mean we've won the league or they've lost it. It's another game where we've picked up three points, the bonus for us was a clean sheet".
Chippenham Town are six points clear of the relegation zone having played a game more than Poole Town, who occupy the final relegation spot. The two were meant to go head to head on Tuesday in a rearranged fixture but the match was postponed for a second time.
The Bluebirds have tasted league victory just once in their last nine attempts, and that was against bottom of the table side Whitehawk. However, they have had their fair share of notable wins including the 3-2 triumph against Chelmsford City in October, the 5-1 win at home to Hemel Hempstead Town in September and the 5-2 away victory at Bath City in the second game of the season.
The Southern League Premier champions are relying on their home form this term. With five wins and five draws they have only lost three times at Hardenhuish Park in the National South. Last weekend manager Mark Collier was pleased with the Bluebirds 1-1 home draw with Braintree Town, he told the club's website: "It's a big point for us, we've had some difficult times, I think we deserved the point, we were under pressure, we put the right tactics in against as good a side I have seen in this league", he continued: "We must take getting the point as a confidence boost, they have worked really hard against the best team in the division".
Collier, has had to contend with experienced forward David Pratt leaving the club, the top scorer for the Bluebirds switched to Wealdstone. Over the last month, Collier has signed replacements in Jake Jackson from Southern Premier League side Frome Town and Nick McCootie from rivals Bath City. The Chippenham Town boss has also shifted his backroom staff in attempt to move further away from the drop zone.
Chippenham Town wins: 0 / Dartford wins: 1 / Draws: 0
Current League Form
Chippenham Town (DLLLLW) Dartford (WDWWDL)
Braintree Town H 1-1 Havant & Waterlooville H 1-0
Hungerford Town H 1-2 Concord Rangers A 1-1
Hungerford Town A 1-2 Welling United H 4-1
Bath City H 0-3 Welling United A 3-2
Havant & Waterlooville A 0-4 Braintree Town H 1-1
Whitehawk H 2-1 Hungerford Town A 0-1
09.09.2017 Dartford 3 Chippenham Town 0
Dartford may be top of the National South, but at step 2 of non league football, they have the fourth best points per game with 1.88. The Darts sit behind National North sides Salford City (2.23), Harrogate Town (2.00) and Brackley Town (1.92).
In their last eight away games in the National South, the Darts have lost half of those fixtures, won three and drew one.
Over 90 minutes, Dartford are unbeaten in seven matches in all competitions with three wins and four draws
Dave Martin played his last game for Dartford on 20 January 2007 in a entertaining 4-3 win against Ashford Town. The Isthmian Division One South fixture saw the winger win the decisive penalty scored by Ryan Hayes. The Darts fought back from two down with Jay May scoring twice and Lew Watts the other. Martin went on to join Crystal Palace before playing at Millwall, Southend United and Luton Town amongst others. He returned to Dartford on loan in the 2013/14 campaign.
Stuart Maidment
Dartford v Havant and Waterlooville
Dartford v Whitehawk
Concord Rangers – Season Preview 2019/2020
Chippenham Town – Season Preview 2019/2020
Chelmsford City – Season Preview 2019/2020
Braintree Town – Season Preview 2019/2020
Billericay Town – Season Preview 2019/2020
History Articles
Results & Interviews
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View other listings in Marrickville, Erskineville, Ashfield.
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Q: Why copy a plist from the resources to document? This is what is my understanding: the resources in the project folder are read only. So, almost all examples show copying a plist from the resources to the app's document folder. Why can we not simply find the app's document folder (after first run) and create the initial plist there (i.e. in the documents folder of the app so that subsequently we can modify the plist via code?

A: The answer is: Yes, you can create an initial plist there. But before you do this, consider using NSUserDefaults to save the settings.

A: Because there might already be data needed in a plist when the app is first installed; and that data has to come from somewhere.  Why not from a plist?

A: I would also suggest using the Library folder rather than the Documents folder, just in case you do file sharing via iTunes at some stage. The Documents folder is available to the end user, whereas the Library folder is not.

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Weber Dowd Law, LLC formed in 2008 through the collaborative efforts of the Firm's principal partners, Guido Weber and Kraig Dowd. Guido and Kraig each brought their unique experiences and knowledge gained in their prior practices representing businesses, individuals and government clients to create a full service law firm with two main practice areas: BUSINESS and GOVERNMENT.
At Weber Dowd Law, our legal team uses skills and knowledge gained through decades of real world problem solving and zealous advocacy, both in and out the courtroom, to aid our clients in every legal matter we handle. The valuable insight we provide across multiple areas of law allows our clients to quickly establish trust and confidence necessary to create a collaborative attorney-client relationship, which often lasts for years. Knowing how stressful and complicated some legal matters can be, we act as both advisors to, and advocates for, our clients, while never losing sight of their immediate and long term goals, unique interests and bottom line.
In addition to serving businesses and individuals in a wide range of practice areas, the attorneys in our firm provide high-level, yet cost-effective legal services to municipal, county and regional level public entities in both transactional and litigated matters. And while our thoughtful research and exhaustive investigation practices often aid in negotiating successful solutions to our client's legal issues, sometimes court action is inevitable. Having successfully represented clients in the public, private, governmental, commercial, and political spheres in a variety of cases at virtually every court level in New Jersey, New York and Pennsylvania, you can confidently call upon Weber Dowd Law in your time of need.
Complex problem solving is the nature of our work, and our tireless efforts to craft thoughtful and cost effective legal solutions, tailored to the individual needs of our clients, is the hallmark of our practice. When the need arises, or perhaps before a problem appears, let Weber Dowd Law be your first responder to any legal matter and we will counsel you each step of the way.