conservation concern and economic value in marine and freshwater ecosystems, and generally falls under one or multiple of three broad research topics: 1) Global Change, 2) Conservation Management, 3) Ecological Adaptation.
Komoroske LM, MP Jensen, KR Stewart, BM Shamblin, and PH Dutton. 2017. Advances in the application of genetics in marine turtle biology andconservation. Frontiers in Marine Science, Marine Conservation & Sustainability 4:156.
Komoroske LM, KM Jeffries, RE Connon, J Dexter, M Hasenbein, C Verhille, and NA Fangue. 2016. Sublethal costs of salinity stress contribute to habitat limitation in an endangered estuarine fish. Evolutionary Applications 9 (8): 963-981.
Jeffries KM, RE Connon, BE Davis, LM Komoroske, MT Britton, T Sommer, AE Todgham and NA Fangue. 2016. The effects of high temperatures on threatened estuarine fishes. Journal of Experimental Biology 219: 1705-1716.
Brown LR, LM Komoroske, RW Wagner, T Morgan-King, JT May, RE Connon, and NA Fangue. 2016. Coupled downscaled climate models and ecophysiological metrics forecast habitat compression for an endangered estuarine fish. PloSOne 11(1): e0146724.
Komoroske LM and RL Lewison. 2015. Addressing fisheries bycatch in a changing world. Frontiers in Marine Science, Global Change and the Future Ocean 2 (83): 1-11.
Komoroske LM, RE Connon, KM Jeffries, and NA Fangue. 2015. Linking transcriptional responses to organismal tolerance reveals mechanisms of thermal sensitivity in a mesothermal endangered fish. Molecular Ecology 24 (19): 4960–4981.
Jeffries KM, LM Komoroske, J Truong, I Werner, S Hasenbein, M Hasenbein, NA Fangue, and RE Connon. 2015. The transcriptome-wide effects of exposure to a pyrethroid pesticide on the critically endangered delta smelt (Hypomesus transpacificus). Endangered Species Research 28: 43-60.
Komoroske LM, SO Hameed, AI Szoboszlai, AJ Newsom, and SL Williams. 2015. A Scientist's Guide to Achieve 'Broader Impacts' through K-12 STEM Collaboration. BioScience 65 (3): 313-322.
Komoroske LM, RE Connon, J Lindberg, BS Cheng, G Castillo, M Hasenbein and NA Fangue. 2014. Ontogeny influences sensitivity to climate change stressors in an endangered fish. Conservation Physiology 2: cou008-cou008.
Komoroske LM, RL Lewison, JA Seminoff, DH Deustchman and DD Deheyn. 2012. Trace metals in an urbanized estuarine sea turtle food web. Science of the Total Environment 417-418: 108-116.
Komoroske LM, RL Lewison, DD Deheyn, JA Seminoff, and PH Dutton. 2011. Pollutants and the health of sea turtles resident to an urbanized estuary. Chemosphere 84: 544-552.


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The Flying Doctors es una serie de televisión australiana que comenzó sus transmisiones el 15 de mayo de 1986 y la finalizó en marzo de 1994 por medio de la cadena Nine Network.

La serie contó con la participación de actores invitados como: Shane Withington, Norman Kaye, Gary Sweet, Nadine Garner, Ben Mendelsohn, Judith McGrath, Damon Herriman, Nikki Coghill, Tracy Mann, Danielle Spencer. Además, para la miniserie, se contó con la participación de Steve Bisley, Lorna Patterson, Max Cullen, Bill Hunter, Stefan Dennis, Simone Buchanan, Deborra-Lee Furness, entre otros.

Historia
La serie sigue a un grupo de doctores y pilotos de la base Cooper's Crossing que forman parte del Royal Flying Doctor Service "RFDS", un servicio de ambulancia aérea que da asistencia de emergencia y cuidados básicos a personas que viven en áreas terrestres remotas y de difícil acceso en Australia.

Personajes

Personajes recurrentes

Antiguos personajes principales

Antiguos personajes recurrentes

R.F.D.S.
En 1993 el rating de la serie comenzó a bajar y pocos personajes originales permanecían en la serie, por lo que se decidió renovar la serie tanto de escenario y de nombre, ahora sería conocida como R.F.D.S., sólo los actores Maurie Fields y Val Jellay, quienes interpretaban a Vic y Nancy Buckley permanecieron en la serie. La historia seguía a Vic y Nancy y cómo ambos se habían mudado de su pub en Cooper's Crossing a Broken Hill; la serie sólo duró una temporada.

La serie estuvo protagonizada por Simone Buchanan, Sophie Lee, Lydia Miller y Kevin J. Wilson; y contó con la participación de la actriz Radha Mitchell.

Premios y nominaciones

Locaciones
Las denominaciones que se utilizan con utilizando el alfabeto radiofónico.

 Mike Sierra Foxtrot "MSF": es una aeronave GAF Nomad, con registro VH-MSF.
 Victor Charlie Charlie "VCC" es la base del Royal Flying Doctor Service "RFDS" en Coopers Crossing.

La serie fue filmada en:
 La Estación Nulla, Nueva Gales del Sur.
 Cranbourne, Victoria (Royal Botanic Gardens Cranbourneen Cranbourne), Australia.
 Pearcedale, Victoria, Australia.
 Minyip, Victoria, Australia.
 Broken Hill, Nueva Gales del Sur.
 Lancefield, Victoria, Australia.
 Base del RAAF en Point Cook.

Producción
La serie australiana fue producida por "Crawford Productions".

Originalmente la serie sólo iba a contar con una miniserie estrenada en 1985 basada en la ciudad ficticia de Cooper Crossing en donde llegaría el nuevo doctor Tom Callaghan (Andrew McFarlane), sin embargo el éxito de la miniserie ocasionó que regresará al año siguiente como una serie, al doctor Callaghan se le unió el nuevo doctor Chris Randall.

Andrew dejó la serie durante la primera temporada por lo que el actor Robert Grubb se unió como el nuevo doctor Geoff Standish. Sin embargo McFarlane regresó a la serie más tarde.

Distribución internacional
La serie también se transmitió en otros países:

Lanzamiento de DVD
La serie salió disponible en DVD en Australia, en donde se encuentran los 234 episodios en un conjunto de 48 discos, el DVD también trae material adicional como entrevistas con el reparto, sinopsis de los episodios y galería de fotos. En la región 2, Mediumrare Entertainment ha lanzado las nueve temporadas de la serie incluyendo la miniserie que lleva el mismo nombre "The Flying Doctors"

Referencias

Enlaces externos

 The Flying Doctors on TV.com

Series de televisión de Australia
Programas de televisión de Australia
The Flying Doctors
The Flying Doctors
Programas de televisión de Nine Network

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I SIGNED UP FOR A REWARDS CARD FROM FYE LAST YEAR. IT WAS REPRESENTED THAT I WOULD ACCRUE POINTS WHENEVER I PURCHASED SOMETHING FROM THEM. INSTEAD, I FIND OUT TODAY THAT THEY HAVE BEEN CHARGING ME $11.99 A MONTH FOR OVER A YEAR NOW FOR SOME BACKSTAGE VIP CARD THAT I HAVE NEVER EVEN HEARD OF BEFORE. I WAS TOLD I WAS SUPPOSED TO RECEIVE A DISC OF SOME KIND ALONG WITH A $20 GIFT-TYPE CARD WHICH I NEVER RECEIVED EITHER. OF COURSE, THE COMPANY REFUSES TO ISSUE ME A REFUND. I WILL NEVER DO BUSINESS WITH THIS COMPANY AGAIN! JUST ANOTHER EXAMPLE OF SCREW THE CUSTOMER! I AM RETIRED AND LIVE ON A VERY LIMITED BUDGET AND NEVER SIGN UP FOR ANY MEMBERSHIP THAT I HAVE TO PAY FOR.


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Is Handwriting Really Obsolete?
By Tony Bridges 2 Comments | Last Updated February 29, 2020
There has been much written in the media over the last several months about the supposed death of handwriting, with some writers gladly bidding goodbye to cursive.
Which is all very funny, given the results of a new study coming out of the University of Washington. Perhaps you've heard. Researchers found that children wrote faster and wrote more when composing essays with pen and paper than when using keyboards.
Bartmoni [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)]
According to the university, the study of 200 normally developing second, fourth and sixth-grade children conducted by educational psychology professor Virginia Berninger worked like this:
For one task they were told to print all lower case letters in alphabetic order with a pen. They were also asked to select each letter of the alphabet in order on a keyboard. In both cases they were told to work as quickly and accurately as possible. In the second task they were asked to write one sentence that began with the word "writing" while using a pen and to write one sentence that began with "reading" while using the keyboard. Finally, the children were asked to write essays on provided topics for 10 minutes both by pen and by keyboard.
(We contacted Berninger to find out whether the children all used the same kind of pen, and if so, what kind. She said the tests were conducted using fine-tip felt markers.)
The results?
Only for writing the alphabet was the keyboard better than the pen. For sentences results were mixed. But when using a pen, the children in all three grade levels produced longer essays and composed them at a faster pace. In addition, fourth and sixth graders wrote more complete sentences when they used a pen. The ability to write complete sentences was not affected by the children's spelling skills.
In other words, the plain old pen was more effective for them than a computer when trying to communicate complex thoughts in an extended manner. Why? Researchers believe it might have to do with how forming letters by hand, rather than by selecting keys, effects the cognitive process.
Huh. Wonder how that's going to work out as schools continue transitioning away from handwriting and toward solely computer-based writing. Some testing organizations in the US even plan to eliminate handwritten writing tests in favor of tests completed by keyboard.
In an interesting recent column in The Guardian, since removed because the rights expired (?), novelist Umberto Eco blamed not the computer, but the ballpoint pen.
Early ballpoints were also very messy and if, immediately after writing, you ran your finger over the last few words, a smudge inevitably appeared. And people no longer felt much interest in writing well, since handwriting, when produced with a ballpoint, even a clean one, no longer had soul, style or personality.
OK, that's a unique take, but you can always erase ink smudges from the paper but the question is whether any of this matters.
Eco argues yes, for adults – "thanks to the resistance of pen and paper, it does make one slow down and think" – and for children, who learn hand-eye coordination from handwriting.
In the UK, the National Handwriting Association calls handwriting a "crucial component of literacy," and it's a part of the of the National Curriculum, but not heavily emphasised.
Some independent schools still place a great deal of importance on the subject, however, as you might remember from an earlier post about the effect of fountain pens on children's handwriting. Bryan Lewis, headmaster of the Mary Erskine and Stewart's Melville Junior School, wrote in the Edinburgh Evening News that:
Children who are proud of the standards they set for themselves are far more likely to achieve academic success and for that reason, excellent handwriting, just like excellent manners and a commitment to hard work, is a crucial component of the education we provide.
(And here's another school that sees handwriting as a key part of the learning process.)
Emily Yoffe, in a recent article on handwriting in Slate, included this counter-argument from another educator:
Steve Graham, professor of education at Vanderbilt University who has worked with Berninger, says the actual evidence in favor of handwriting is weak. He says that if we really wanted to improve children's language skills, we would place enough computers in classrooms so that there was a keyboard at every desk. Sure, he says, kids need a basic ability to handwrite letters, but for fluency with the written word the keyboard is far superior. Children can easily correct mistakes and move text, and when they print out their work it's guaranteed to look good. "It's more motivating," says Graham.
Still, that seems to miss the point of what Berninger is saying, which is that, "we don't want to lose sight of the fact that it is important for developing writers and children with transcription disability to be able to form letters by hand. A keyboard doesn't allow a child to have the same opportunity to engage the hand while forming letters."
She doesn't advocate the use of pen and paper over computers for children learning to write. Instead, she recommends teaching children with both and says we need further study to learn more about the differences in how the brain works when writing by hand as opposed to by keyboard. We may discover that one or the other, or a combination of both, help us to learn and process information better.
That seems perfectly reasonable.
Now jump in, readers, and tell us what you think. Does handwriting still matter, or should we abandon it in favor of our laptops and QWERTY cell phones?
Filed Under: General Interest Tagged With: handwriting
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TonyB says
For taking notes while sitting at my desk, I find myself using my notebook less and less and the Notepad program in Windows more and more. Where one notebook would last me a week, maybe two, a year ago, now a notebook can last a couple of months. But you're right, nothing beats a pen and a notebook when you're mobile. Who wants to try taking notes on the tiny keypad of a cell phone or PDA or juggling a laptop in the middle of a conversation? I also tend to use my notebook more than my computer for lists like groceries, to-do tasks, etc. I've never been able to find a good to-do app that I like.
JonelB says
Alright, this is coming from someone who uses a cellphone regularly, types like a maniac, and loves computers.
I still like using notebooks for things.
when it comes to checklists, I know there's a gmail app from the labs that works the same way, and something on my phone, but it just doesn't replace a paper checklist. which, I've yet to find a web app that will remind me about things without setting off an alarm for my phone or computer, so until then, there's post-it's and circling stuff in my notebooks.
but there's just something about paper and writing on it that makes things more solid for me. It's how I usually study, but rewriting things down on paper, I also am an avid journaler, and keep a notebook for that, and I write at least parts of my stories on paper, then eventually transfer them to computer for editing and review.
I don't have fantastic handwriting, because I never bothered learning it and practicing the styles, but mine is a lot better than most of my friend's–in fact, most of them, I've never seen write.
Eventually they may work out the kinks or come up with an electric version of a proper notebook, but until then, I like my paper and handwriting.
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text:
Q: Apply index configurations on index creation I'm using hibernate-search-elasticsearch 5.11.5 and I hit an index limit- total fields limits which defaults to 1000. I need to increase this limit, which unfortunately is an index limit, which means that it must be set after the index created. Because I have more than 1000 fields,
an error occurred when the mappings are created. The problem is that the request that creates the index mappings is executed after the index creation and I can't see a way to apply index settings before the mapping creation. Here is the code from ElasticsearchIndexManager class that handles index and mappings creation:
 case DROP_AND_CREATE:
 case DROP_AND_CREATE_AND_DROP:
        ElasticsearchSchemaDropper schemaDropper = elasticsearchService.getSchemaDropper();
            schemaDropper.dropIfExisting( actualIndexName, schemaManagementExecutionOptions );
            schemaCreator.createIndex( indexMetadata, schemaManagementExecutionOptions );
            schemaCreator.createMappings( indexMetadata, schemaManagementExecutionOptions );
            createdIndex = true;
            break;

Is there any possibility of applying index settings after the index creation. And if not what will you recommend apart from reducing the fields(I know what are the risks with so many fields)?

A: You should create index templates beforehand: you define templates with the appropriate settings before the indexes are created, and Elasticsearch will apply these settings automatically when Hibernate Search creates the indexes.
See https://www.elastic.co/guide/en/elasticsearch/reference/5.6/indices-templates.html
Note Hibernate Search 5 will still create indexes on startup, so you will need to create these templates by sending REST requests to the cluster yourself, before starting the application, using a shell script and curl, for example.

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text:
OnceDelivered.net
Helping Christians "earnestly contend for the faith which was once delivered unto the saints" (Jude 3).
What do Roman Catholics believe? (continued)
This is the third in a four-part series on Roman Catholicism.
Read part one: Who are Roman Catholics?
Read part two: What do Roman Catholics believe?
Roman Catholics embrace at least seven doctrines that evangelical Christians reject as inconsistent with the Word of God. In the previous article, we explored five of these doctrines. This column examines two more.
Sacramentalism
The Bible reveals that salvation is a gift of God received by faith in Jesus Christ. The Christian partakes of baptism and the Lord's Supper as acts of obedience, or ordinances, which have no saving value.
Roman Catholics, however, teach seven sacraments that are essential to an individual's eternal destiny. Sacraments in Catholic theology do not merely symbolize grace; they are said to be containers of grace, which participants receive as they partake.
The Catechism of the Catholic Church states plainly: "The Church affirms that for believers the sacraments of the New Covenant are necessary for salvation."
A brief summary of the sacraments
Baptism. This is said to confer initial justification and the new birth upon participants, purifying them from sin, making them new creatures, and placing sanctifying grace in their souls.
Penance. Catholics who commit mortal sins following baptism must participate in penance to avoid hell at death. Sinners must confess their sins to the priest, be sorry for the sins, and then carry out acts of penance as prescribed by the priest to ensure that saving grace is restored.
The Eucharist (Mass). This is the most important Catholic sacrament because it involves the re-presenting or renewing of the sacrifice of Jesus. During Mass, the bread and wine actually become the body and blood of Jesus (transubstantiation), whose continual sacrifice is said to appease God's wrath and cover people's sins.
Catholics claim that the Mass does not diminish the work of Christ on the cross but rather is the primary means of applying the benefits of His death to the faithful.
Confirmation. This is the second of three Sacraments of Initiation (the first being baptism and the third being communion). It is regarded as the perfection of baptism because, as the Introduction to the Rite of Confirmation states, "by the Sacrament of Confirmation, [the baptized] are more perfectly bound to the Church and are enriched with a special strength of the Holy Spirit." The bishop administers confirmation by laying hands on the head of the parishioner, resulting in the receiving of the Holy Spirit.
Matrimony. Through marriage, two people of different sexes receive grace to fulfill their special duties. There is a triple good attached to this sacrament; first, the begetting of children and their education to worship God; second, the faithfulness each party owes to the other; and third, the permanence of marriage, which represents the unbreakable union between Christ and His Church.
Holy orders. This involves ordination to the offices of bishop, priest, or deacon, conferring on a man the spiritual power and grace to sanctify others.
Anointing the sick. This sacrament is intended for those who are sick or near the point of death. It is said to remove the infirmity left by sin and is carried out for the purpose of commending to the Lord "the faithful" who are "dangerously sick" so He can relieve them and save them.
As important as the sacraments are to Roman Catholics, it should be noted that the sevenfold sacramental system was not initiated until the 12th century and was not a permanent part of Catholicism until the Council of Florence in A.D. 1439.
Purgatory and indulgences
The Bible teaches that Christ paid our sin debt on the cross. Believing sinners are declared in right standing before God (justified) and granted everlasting life. Our sins after justification affect our fellowship with Christ and should be confessed, but justification is never revoked. Evangelicals believe that immediately upon death, the souls / spirits of Christians enter directly into the presence of God in heaven, where they await resurrection, final judgment, and glorification.
Catholic theology, in contrast, teaches that not all Christians enter heaven immediately upon death. The doctrine of purgatory became official Catholic dogma in A.D. 1438. Purgatory is a temporary place of suffering where the dead who are bound for heaven are purified from unpaid sins. The Catechism of the Catholic Church states that "all who die in God's grace and friendship, but still imperfectly purified, are indeed assured of their eternal salvation; but after death they undergo purification, so as to achieve the holiness necessary to enter the joy of heaven."
Catholics are taught they may earn "indulgences" for themselves or departed loved ones to shorten the time spent in purgatory. By doing the sign of the cross, reciting the rosary in a family group, visiting a Catholic shrine, or performing other duties, a person may draw from the "treasury of the Church" – an inexhaustible fount of merit provided by Jesus, Mary, and the saints.
Next: Was Peter the first pope?
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Written by rphilli Posted in Columns, Roman Catholicism	Tagged with eucharist, indulgences, penance, purgatory, Roman Catholicism, sacraments, what do Catholics believe
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With ex on the run, Springfield woman describes years of abuse and son's 'courageous' act
Mandi and Wendell Hopkins met in the eighth grade when they ran track and cross country together.
With ex on the run, Springfield woman describes years of abuse and son's 'courageous' act Mandi and Wendell Hopkins met in the eighth grade when they ran track and cross country together. Check out this story on news-leader.com: http://sgfnow.co/2e6XS99
Jackie Rehwald, JREHWALD@NEWS-LEADER.COM Published 6:32 p.m. CT Oct. 6, 2016 | Updated 9:15 a.m. CT Oct. 7, 2016
Mandi Hopkins shared her story about years of abuse and her son's 'courageous' act.(Photo: Andrew Jansen/News-Leader)Buy Photo
"He was very talented, very attractive and very charismatic," Mandi said of her now ex-husband. "Everyone loved him. People knew him to be a good guy. He was quiet. He was friendly and kind.
"The abuse didn't start until a few years in."
Wendell Hopkins is wanted by Springfield police on a felony burglary charge. On Labor Day, police say he broke into Mandi Hopkins' home on Meadowmere Street. Police say he kicked the door in just before he was shot by their 15-year-old son.
Wendell Hopkins survived the shooting and was released from the hospital on Sept. 19. He has been back to the hospital a few times since then because of his injuries, said police spokesperson Lisa Cox. Charges were filed last week, but police have been unable to locate the 35-year-old man. Cox said he may be back in the Lafayette, Louisiana area, where he and Mandi Hopkins are from.
While her ex-husband was on the run, Mandi Hopkins met with a News-Leader reporter at a park in Springfield. She brought her youngest son, who played on the jungle gym and swings. Mandi asked that her eldest son not be named for this report.
She called his actions courageous.
"I think at that moment he only thought, 'I'm doing the right thing,'" she said. "He had always known that I had been abused. He had seen it so many times and I think that day he felt, 'I'm not watching it today.'
"My son is a phenomenal young man," Mandi Hopkins added. "He is confident and trusts who he is and trusts his decisions."
Man with history of domestic violence sought in felony burglary case
The gun was a .22 rifle. It was not purchased for protection, Mandi Hopkins said. The gun is a family heirloom passed down from Mandi Hopkins' grandfather to her father, and then to her firstborn, who, she said, used it on Labor Day to protect his mother.
Mandi Hopkins said her son usually kept the gun unloaded and locked up. She said she doesn't know how he managed to have the gun ready to shoot so quickly that morning, but she's glad he did.
"I think it was an absolutely fantastic thing that we had a gun. I think it probably might have saved someone's life because a gun or a knife or a weapon is not the only way people can get killed," Mandi Hopkins said. "If we had not had a gun, it might have gone a different route that morning. We might be having a different conversation, or we might not be having a conversation at all."
Police have no plans to charge the teen with a crime. Even so, Mandi Hopkins described herself as a "mama bear" since the shooting when it comes to defending her son's actions.
"It's not easy to watch your mom go through something like that when you are a boy. Your first love is your mom when you are a boy," she said. "He is the oldest by five years so it was just he and I for a long time. And he saw his dad be abusive a lot."
"A history of abuse"
Greene County court documents say Wendell Hopkins has a history of violence against his ex-wife.
Wendell Hopkins, shown here in a prior mugshot, is wanted for felony burglary. Police say he broke into his ex-wife's home on Sept. 5 and was shot by their 15-year-old son. (Photo: Greene County Jail)
Mandi Hopkins became pregnant when she was 18, and they married the following year.
The couple went on to have three children.
"We were supposed to have five children, my ex-husband and I," she said. "But in the middle of the last two (pregnancies), I miscarried. That is something that I also have to live with. And he has to live with it too."
"He beat me," she said. "Even when I proceeded to say, 'Wendell, please don't do this. I'm pregnant.'"
While in Louisiana, Mandi Hopkins said she suffered at least five concussions, a broken finger, busted lips and many, many bruises and marks.
She said she left her ex-husband many times, but he always found her and convinced her things would change.
Over the years, Mandi Hopkins figured she's gotten about five restraining orders against Wendell. The most recent was after the Labor Day incident at her home. It will expire in September 2017.
"I had gone into shelters before. I had even gone into a witness protection type of program," Mandi Hopkins said. "He found me every time."
Mandi Hopkins said she believes the legal system gives abusers the advantage.
"I believe oftentimes the victim is labeled as a person who cries wolf or maybe a troublemaker or a pest," she said.
She believes there should be tougher domestic violence laws. And when someone's life is in danger, law enforcement should act faster to get the abuser behind bars.
"Some of the abuse never even went reported. I got tired of reporting it and pursuing it," she said. "For him to threaten me and tell me not to go to court or for him to try to make me feel guilty, like it was my fault. That's a tactic he would use: 'Well, if you wouldn't have done this, then I wouldn't have done that.'
"Somewhere deep down inside, these people psychologically break you down to make you feel like it's partly your fault," she continued. "I think to some degree, I believed some of that. I'd think, 'Well, he's right. If I hadn't made him angry and did this, then he probably wouldn't have been abusive which resulted in him going to jail.'"
About five years ago, after a fight that left Mandi Hopkins with another concussion and a broken finger, she made the decision to come to Missouri. It was the farthest she could go where she knew people but close enough that family in Louisiana could get to her in a one-day car ride, she said.
"I got all my stuff packed together while he was in court one day for domestic violence charges," Mandi said. "At 2 o'clock in the morning, we left and started traveling to Missouri.
"I don't think it became real until I had the 12 and a half hour car ride," she recalled. 'I had rented a house in Mount Vernon. I pre-planned for about six weeks prior to."
After a few months, though, she said her ex figured out where she and the kids were hiding. As she had in the past, she agreed to give him another chance and allowed him to join her in Missouri.
In 2013, Wendell was investigated by Springfield police and the Missouri Children's Division for child abuse. According to the incident report, Wendell became angry when the oldest child (the one who later shot him) was disrespectful to Mandi Hopkins and shoved the boy into a wall.
The report also says Wendell Hopkins "admitted to a history of violence towards Mandi which (their son) observed" and that his "actions were 'excessive' and he knew it 'wasn't right but (his son) had to deal with the consequences.'"
"He advised he would be willing to take anger management classes if deemed necessary but at this time he did not feel that he had an anger issue," the report said.
Mandi Hopkins said her ex-husband went through the anger management classes, but nothing changed.
The last time there was violence in the marriage, Mandi Hopkins said she called the police. She said an officer told her that day: "It's unfortunate but nothing is probably going to happen to this man until something catastrophic happens."
When she asked the officer what he meant, he told her that in most cases the abuse continues until someone, usually the victim, is seriously injured or killed.
Mandi Hopkins said she recalled the officer's words on the day her son shot Wendell Hopkins.
"I remember being thankful that it was not me," she said. "Because I do have to support my kids and take care of my family. I am their parent. I'm the parent they can count on."
Contentious divorce
Mandi Hopkins filed for divorce in October 2014. They were living in Springfield at the time. The divorce was final in March 2015.
Even though they were separated and Wendell Hopkins had a new girlfriend, the pair often argued about whether he was spending enough time with the kids. Other times, Mandi Hopkins said her ex would try to convince her to reconcile.
Wendell Hopkins was shot twice by his son after forcing his way inside the home of his ex-wife, according to a probable cause statement. Hopkins is charged with first-degree burglary. (Photo: News-Leader file photo)
"I tried to have a healthy co-parenting relationship with him, but it never worked," she said. "And here in the last probably year to 15 months, every single time I talked to him he begged me to let him come home.
"I actually considered it," she said. "There's part of me that, because I still love him even though I know it's not healthy for us to be together, but there's a part of me that wanted so bad to hear, 'I'm going to love you right. I'm going to do the right thing. I'm going to be the right person — the man you wanted me to be.'
"I think that anybody in my situation probably feels the same if they love their abuser," she continued. "And then I would think, what are you thinking about? This is not a healthy relationship. And I would talk myself out of it. I would be like, 'you have to be rational about what is right for you and what's right for your kids and what's right for your life and for the people who love you and have watched you be abused in silence.'"
Because she allowed Wendell Hopkins to join her in Missouri, she said he often used that to make her feel guilty.
"He would say: 'You brought me to Missouri under false pretenses; that you were healed and you had forgiven me and you really hadn't,'" Mandi Hopkins said. "It was my fault. Still, to this day, it's my fault."
Since the shooting, Mandi Hopkins said her feelings about the relationship have changed.
She has changed.
"Before it was always me. And I felt like, well, I'm strong and I'm grown up so I can deal with it," she said. "And now it's different because it involves our 15-year-old son.
"Looking back, I realize how much it affected our kids and how much the situation does affect who they are and who they are going to become," Mandi said. "By staying so long, how maybe I altered the people they are going to ultimately be.
"I want them to have healthy relationships with women. I want them to be healthy fathers, healthy husbands, healthy co-workers, healthy peers to other people," she said, watching her youngest son climb on the jungle gym.
"I do often pray about that."
Harmony House is Springfield's only shelter for victims of domestic violence and their children. The Harmony House 24-hour hotline is 417-864-7233 or 800-831-6863.
Learn more at MyHarmonyHouse.org.
Read or Share this story: http://sgfnow.co/2e6XS99


The Crystal Orange Hotel Beijing Jiuxianqiao branch (Juzi Shuijing Jiudian Beijing Jiuxian dian) is located near the 789 Art District. Beijing International Airport is 17 km (10.5 mi) away.
Guests can dine on Western cuisine at the on-site restaurant and unwind with a drink in the lobby bar.
This hotel offers free parking on site.


Cabanas Beach Bar & Grill is a beachfront restaurant and bar featuring delicious food, awesome live entertainment and a fantastic staff! The menu is Caribbean and the vibe is "chill and relaxing." This friendly establishment caters to all people, from a beach bar during the day, to family friendly during dinner and a night club for later in the night.


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Engineering > News > Engineering launches Professional Education Technology and Leadership Center
Engineering launches Professional Education Technology and Leadership Center
Dec 11, 2014• by Beth Miller
To better meet the needs of the regional information technology community, the Center for Application of Information Technology (CAIT) at Washington University in St. Louis will become the Professional Education Technology and Leadership Center Oct. 1.
In addition to the new name, the Professional Education Technology and Leadership Center will offer new classes and will move to a newly renovated, state-of-the-art training center on the Danforth Campus in Lopata Hall. Beginning next year, the schedule will include new technical and leadership courses in topics such as organizational behavior, managing teams, high performance computing and more. Classes will begin to be scheduled in the new facility by the end of the year, phasing out classes at the West Campus location.
The transition to the new brand demonstrates the university's commitment to the information technology community and expansion into other industry segments.
The center will also launch the Data Science and Analytics Roundtable, which was developed in collaboration with leading St. Louis companies and the Olin Business School to help address concerns and questions about how to interpret and manage "big data," or the enormous amount of data that corporations are collecting.
"For more than 35 years we have helped technical professionals in St. Louis receive the highest quality training through the Center for Application of Information Technology and its predecessor organization, the Center for the Study of Data Processing," says Johnnie Foster, director. "We are not going away — we will continue to provide the highest quality training and collaborative learning environment for the information technology community and will increase our training programs in other areas, including leadership, professional development, project management and business analysis."
As part of the change, students and partners will begin to see a new identity in marketing materials, a new web site and advertising beginning Oct. 1. Visitors will be able to register and pay for courses online, search for courses and view their own personal account information.
"We are proud of the strong and lasting relationships we have built, what we have been able to help our students accomplish and are more committed than ever to being the premier training center in the St. Louis area," Foster says.
For more information, visit tlcenter.wustl.edu.


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This advanced keyless access system technology allows you to just download the app to your mobile device (available on Android and iOs devices). Easily tap a button on the app to open pre-approved doors. You can even open doors remotely for your clients or guests, saving you a lot of time and hassle travelling, and not missing any important deliveries. This smart automation technology is configured to unlock doors automatically when it senses your paired mobile device is in close proximity. So no need for you to take your phone out of your pocket. Just walk right in.
One of the coolest and most convenient features made possible with this technology is sending your client or visitor a link via the platform when booking a meeting space. Your client will gain access to the space through an access link that is active only for the specified time and location of the meeting. We want to provide our members with impressive technology and features that adds to their business reputation, and makes their lives easier. Make an impression when booking a meeting space. Keyless access is secured, convenient, reliable, and gives better control. This enterprise level technology is provided at no additional charge to our valued members!


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In Brief: Nat Baldwin, Ssion, Mark E., Secret Stages
By Larry Fitzmaurice
-- Bass-touting avant-songwriter/Dirty Projectors collaborator Nat Baldwin has a new album, People Changes, on the way May 24 via Western Vinyl (that's the cover art above). Listen to a song from the record, "Weights", above.
-- Kansas art-punks Ssion self-release their new album, BENT, on June 28. The record features collaborations with Azari & III and Nick Weiss of Teengirl Fantasy, among others. (Listen to the album's first single, "Listen to the Grrrls", here.) Ssion will also perform at New York museum MoMa PS1 on May 13-15; Fischerspooner's Casey Spooner and Sky Ferreira are among those scheduled to appear along with the band.
UPDATE: "Listen to the Grrrls" is no longer available.
-- Slow-motion house producer Mark E.'s new album, Stone Breaker, is set for release May 16 in the UK and May 17 in the U.S. via Spectral Sound. Listen to the extended version of album cut "Deny This" at RCRD_LBL.
-- The Secret Stages festival takes place May 13-14 in downtown Birmingham, Alabama. Crooked Fingers, the Love Language, G-Side, and Jacuzzi Boys are among those scheduled to perform. Get more info on the fest here.
TagsAudioFestivalsNew ReleasesMark E.Nat BaldwinSecret StagesSsion
Andrew Bird and Jimbo Mathus Announce New Album These 13, Share New Song "Sweet Oblivion"
Daniel Johnston Art Exhibition Coming to Electric Lady Studios
Mogwai Share Video for New Song "Ritchie Sacramento": Watch
Weyes Blood Has a New Song in Roblox Titanic Video Game
Bandsintown Announces New Live Concert Subscription Service
HBO Announces Final Season of Issa Rae's Insecure
Burna Boy Joins Sia on New "Hey Boy" Remix: Watch the Video


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What is so special about the Joshua Tree?
December 17, 2022 by boby
The slow-growing Joshua tree, which graces much of the park's wilderness ecosystem, is probably the most famous resident of the park. Named by means of Mormon settlers who crossed the Mojave Barren region within the mid-1800s, the tree's unusual form reminded them of the Bible tale where Joshua reaches his palms up to the sky in prayer.
The Joshua tree, which grows in fiercely destructive conditions, was visible by using U2 as an emblem of religion and hope in the course of aridity. The tree was named, by early Mormon settlers, after the Old Testament prophet Joshua, as its branches reminded them of Joshua raising his palms to pray.
Likewise, is it valued at going to Joshua Tree? If your holiday does take you close Joshua Tree, though, it is definitely worth spending at least a day in that park. Visit some of the palm oases and hike to the top of a peak or two. Tip: consider the price of buying a National Parks Circulate at the first park you enter. It is $80 and covers your access fees for 12 months.
Similarly, you may ask, what is Joshua Tree noted for?
Joshua Tree Countrywide Park is an otherworldly National Park in southern California, famous for its awesome trees (and inpsiring that U2 album your Dad likes talking about). Ethereal at the two sunrise and sunset, this Countrywide Park is without doubt one of the so much magical within the US.
Why are Joshua timber dying?
The trees are threatened by climate change and habitat destruction from urban sprawl and other progress of their Mojave Barren region home. Recent reviews exhibit that Joshua trees are dying off as a result of hotter, drier conditions, with very few youthful trees fitting established.
What is the Joshua tree within the Bible?
"The call Joshua tree changed into given by means of a set of Mormon settlers who crossed the Mojave Wilderness in the mid-19th century. The tree's particular form reminded them of a Biblical story in which Joshua reaches his fingers up to the sky in prayer."
Where is the Joshua Tree found?
Range. Joshua trees, Yucca brevifolia, grow in the Mojave Barren region of southwest California, Nevada, Utah and Arizona, at elevations from 2,000 to 6,000 feet.
Can Joshua timber move?
And so Joshua trees face the modern mandate standard to such a lot of species: circulate or die. An analogous examine projecting a 90 percent reduction in habitat also cast doubt on Joshua trees' ability to migrate far enough soon enough to keep them at the map in significant numbers.
Is a Joshua tree a cactus or a tree?
Joshua Tree. Joshua timber aren't in fact trees—they're succulents, one of those plant that stores water. Of their dry ecosystems, however, they are considered bushes of the desert.
Where is the particular Joshua Tree?
Joshua Tree National Park is an American countrywide park in southeastern California, east of Los Angeles and San Bernardino, near Palm Springs. The park is named for the Joshua timber (Yucca brevifolia) native to the Mojave Desert.
Is Joshua Tree a vortex?
Joshua Tree is lengthy known as a place of distinctive energy vortices on land — the forces of the vortex during this spiritual, historic vicinity magnifies everything we individuals carry to it on emotional, spiritual, physical and intellectual levels.
Why are the Joshua trees protected?
Federal legal guidelines restrict taking or harmful Countrywide Park wildlife and plants. Joshua trees are also a included species below state law. "The persons of the United States, by way of their representatives in Congress, chose in 1994 to guard the trees in Joshua Tree by means of granting it full National Park status," stated Clarke.
What does the Joshua tree seem like?
The Joshua Tree (Yucca brevifolia) is the largest of the Yucca species. Usually regarded part of the Agave household (Agavaceae), or grouped with Agave (Century Plant) within the Lily household (Liliaceae), the Joshua Tree has an identical linear, sharply pointed leaves as Agaves and other Yuccas.
Are there snakes in Joshua Tree?
Joshua Tree Countrywide Park is domestic to seven kinds of rattlesnake: Mojave Desert sidewinder, Colorado Desert sidewinder, speckled, Mojave green, red diamond, Southern Pacific and Western diamondback rattlesnakes.
Are there mountain lions in Joshua Tree?
Joshua Tree Countrywide Park. Mountain lions, otherwise referred to as cougars or pumas, have long been part of the natural and organic landscape of this area. They are enormously solitary animals that hinder men and women and interact with one another totally in the course of mating season or whilst ladies increase their cubs.
Are there bears in Joshua Tree?
Otherwise, there have not been any sightings in Joshua Tree National Park in current memory, park spokesman George Land said. Sunday's come upon preceded another one a touch closer to a bear's natural and organic environment. On Monday, a bear changed into hit by a car or truck on Street 210 in L. a. Verne, south of the San Gabriel Mountains.
Are there Joshua trees in Israel?
When I first heard of Joshua Timber I was informed that they just develop in southern California and Israel, for that reason the name. The Joshua Tree is a huge yucca growing at greater desert altitudes round 2,000-6,000 ft. In keeping with Desertusa.com they grow in the Mojave Barren region of southern California, Utah, Arizona, and Nevada.
Which entrance to Joshua Tree is the best?
The leading (preferred) front to the Park is in the town of Joshua Tree, yet that entrance has lengthy wait lines on weekends and vacations – so attempt to use one of the other entrances: West (Main) Entrance (Hwy 62, in Joshua Tree)
Can you devour Joshua Tree Fruit?
Joshua timber generally bloom as early as February, and might preserve flowering through May. The vegetation are faintly fragrant and have got to be pollinated by the yucca moth to efficaciously set fruit. The candy flowers are edible, and may be roasted and eaten like candy, or dried to apply in cooking.
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Eating for Yoga
Jennifer Grossman
Yoga's power to transform the body—and one's life—is what draws many to the practice. With any process of rebuilding, raw materials are required. And, in the case of the body, that means the proper food.
Just as you wouldn't build an ashram out of random trash, attention to nutrient function—not just taste—should inform your approach to rebuilding the temple of your body. That's because the kinds of food you choose can greatly affect energy levels, recovery time, and the health of muscles, joints and bones being reconditioned.
Based on research conducted and reviewed at the Dole Nutrition Institute, as well as many years of my own yoga practice, here is a list of top food sources that can help speed healing, ease soreness, promote joint health and otherwise support your body as it reaps the benefits of yoga.
Support healthy joints
A joint is where two bones make contact, or articulate. Maintaining the joints can allow for better movement and mechanical support of the bones.
Broccoli. Cruciferous vegetables, or edible plants from the Brassicaceae family, contain sulforaphane—a compound that triggers the body's own antioxidant defenses. New research suggests that this process may block cyclooxygenase (COX-2) enzymes that cause inflammation. Broccoli sprouts are one of the most potent sources of these indirect antioxidants, which also can be found in cabbage, cauliflower and Brussels sprouts.
Cherries. These juicy fruits are a top source of anthocyanins that may help to reduce inflammation and possibly lower blood levels of uric acid, which can accumulate in joints and cause pain associated with a form of arthritis called gout.
Pineapple. This fruit is the only natural source of bromelain—a proteolytic enzyme that functions as a "cleanup crew," digesting dead protein cells in case of injury and microtears that are part of the muscle-building process. Research suggests that bromelain found in pineapple can help reduce inflammation and relieve muscle soreness. Scientists at the Dole Nutrition Institute found that fresh or frozen pineapple contains as much, if not more, bromelain activity than supplements do. Pineapples also provide an excellent source of vitamin C, which helps promote collagen formation and improve iron absorption, as well as manganese, which supports metabolism and bone density.
Spring back from sprains
Sprains occur when the ligaments are overstretched or slightly torn. Pain, swelling and loss of function are symptoms caused by the injury and require time to heal, depending upon the severity of the sprain.
Black cod. Move over salmon—black cod has even higher levels of omega-3 fatty acids, which may help to reduce inflammation. Flounder, halibut and sardines also contain this healthy fat, as do flaxseed oil, walnuts, tofu and leafy green vegetables.
Red bell pepper. Just one contains more than 470% of your daily vitamin C needs, compared to yellow, which contains 450%, and green, with 190%. Vitamin C can help to speed recovery from minor sprains by spurring collagen synthesis. According to a Boston University study, people who consumed less than 150 mg daily of vitamin C had faster cartilage breakdown. Other top sources include citrus fruit, pineapple, kiwi, cantaloupe, papaya, strawberries, tomatoes, kale, collard greens and sweet potatoes.
Build a better backbone
The spine supports the body, maintains posture and protects the spinal cord. Injuries to this area can cause a loss of feeling in certain parts of the body that may be temporary or permanent.
Button mushrooms. This fungus is an unexpected source of vitamin D, adequate levels of which help support joint health. The mechanism that occurs may be greater absorption of calcium. Sunshine also enables the body to produce vitamin D, while other top sources include oysters, sardines and fortified nonfat dairy.
Kale. There's more to strengthening your spine than the yoga moves Cobra and Camel. Kale is one of the healthier sources of calcium, which helps to protect against bone loss. One serving—or 1 cup—of cooked kale provides nearly 1,000% of adequate intake for vitamin K, which enhances the mineral-binding capacity of bone proteins.
Minimizing muscle pain
Muscle pain, or myalgia, occurs when muscles are overstretched, and can slow a fitness regimen. Maintaining good muscle health protects the body from weakness and improves fitness.
Bananas. The complex carbohydrates contained in bananas are a healthy source of lasting energy, but the very energy they supply may cause you to push too hard. Potassium also can help to ward off muscle cramps; it is one of the electrolytes that enable muscles to contract and relax. Calcium, magnesium and phosphorus also aid in the movement of muscles. Potatoes, broccoli and kiwi are other healthy potassium sources.
Oats. This nutritious type of whole grain contains zinc that supports cell repair, manganese for collagen formation, copper required for cross-linking collagen and protein to relieve soreness.
Tea. Green and black teas contain flavonoids—antioxidant compounds that may block the production of prostaglandins, which cause inflammation and pain.
White beans. In addition to supplying nearly half of your potassium needs for the day, white beans are a nutritious vegetable source of protein, which is important in rebuilding muscle and supporting the collagen synthesis involved in healing.
Avoid the bad
There's only one thing that rivals the importance of choosing the right foods for providing a proper foundation for the practice of yoga, and that's avoiding the wrong foods. Although some people believe that all foods can fit into a healthful eating style, I disagree. What you consume matters. If it didn't, there would be no need for warning labels on cleaning solutions. If ingesting these chemicals can harm the body, it should come as no surprise that ingesting synthetically derived foods can clog your arteries.
Although yogic values advocate nonjudgment and moderation, here's a little dietary tough love that will have your body loving you back. Pass up the pork rinds, and limit the red meat. Diets that are high in animal fats are linked to an increased risk of colon cancer and as much as a 33% greater risk of breast cancer. Plus, saturated fat clogging the arteries won't help your circulation when demanding yoga postures require optimum blood flow.
The same goes for high-sodium dinners and trans fat-filled treats. By increasing blood pressure and decreasing high-density lipoproteins (HDL), or good cholesterol, sodium and trans fat undermine the two gifts that regular exercise, such as yoga, gives the body: lower blood pressure and higher HDL.
Finally, remember that a healthy human body is composed of more than 50% water, so limit caffeinated drinks that increase dehydration, while keeping the water bottle nearby. However, in the practice of Bikram—an especially rigorous form of yoga practiced in a heated room to warm the body—reach for it only during designated water breaks, or instructor reprimands may increase your levels of the stress hormone cortisol.
Eat for life
Rebuild your body and reach your full potential by eating the right balance of healthy yoga foods. With the proper diet and diligent practice, your muscles, joints, bones—and taste buds—will respect how you have cared for and unified them.
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The South Carolina CE Surveillance Course is now registered as a Continuing Education course. It has a Texas School Number: Y04175701. It will count as 16 hours (14 hours content, 2 hours ethics) toward the 12 required by South Carolina when renewing your PI Registration.
This class was created for those who wish to break into the Private Investigation field, but have no Surveillance experience. Without a basic foundation in Surveillance, it can seem impossible to get hired in Texas (and probably other states as well), since most new investigators do mainly Surveillance.
Once you have a good foundation and basic skills, you stand a much better chance of getting hired on with Investigative Agencies.
Although this course was written for Texas, the basic Surveillance skills should apply anywhere. Remember, you should contact your own licensing agency in your state to make sure you are operating legally.
Complete the course at your own rate. Work for 30 minutes or 30 hours, it's up to you. You can advance the slides when you are comfortable you've learned the material.
After January 1, 2006, no private investigation license or registration will be renewed unless the applicant satisfactorily certifies to SLED the successful completion of a minimum of twelve (12) hours of SLED-approved continuing education training in the twenty-four (24) month period immediately preceding the renewal date. SLED may adopt guidelines waiving this requirement if a licensee or registrant produces substantive documentation of circumstances preventing compliance.
*** Can You Open Your Own Company?
Employer or Employee: Which Are You?


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Corydoras pantanalensis är en fiskart som beskrevs av Knaack 2001. Corydoras pantanalensis ingår i släktet Corydoras och familjen Callichthyidae. Inga underarter finns listade i Catalogue of Life.

Källor

Externa länkar

Malartade fiskar
pantanalensis


With all our moving around and packing and unpacking and living in compact spaces, I have lost the desire to accumulate kitchen gadgets. If something cannot be used for three or more different purposes I am hard pressed to acquire or keep it. If I do succumb, such things often don't make 'the cut' when we are packing and downsizing. Things like avocado slicers, cherry pitters, cheese slicers and the like are not found in our kitchen drawers. On the other hand, our eleven year old Wusthof knife set goes with us everywhere. One thing I have not been able to do consistently without a gadget is vegetable 'noodles'. I can use a vegetable peeler to make strips of veggies (yes, the peeler always makes the cut), but not so much the rounder noodles I want as a base.
I caved and finally bought one of those twisty vegetable noodle makers. It works well and is compact (I bought the smaller, non-deluxe version). I have used the noodles under sauces in place of pasta, used them as a side dish, and even as part of tacos and enchiladas, which I must say went especially well. Using the gadget reminds me of peeling oranges as a child – I always tried to peel them in one long strip. This gadget can literally make one long noodle out of a zucchini. The problem with a three foot long noodle is dividing it among diners, so ponder some trimming either before or after cooking.
The nice thing about all these uses (and trimming opportunities) is the preparation is the same, and simple. I use them as a conduit to compliment other foods, like many use rice or pasta, so keeping the preparation simple makes so much sense. One way to use them that I have not yet tried is in soup – imagine pho or udon with veggie noodles. Sounds good, but for me, July is not the time for hot soup, so that experimentation will have to wait for fall.
Twist zucchini and yellow squash through thick setting of a vegetable noodle gadget, placing 'noodles' into a bowl. With a sharp knife cut an X through the noodles, allowing for randomly shorter, bite-sized strips. In a medium skillet over medium high heat add oil. When oil is hot add garlic and onion. Cook until onion begins to brown on edges. Lower heat to medium. Add squash strips to pan and season with salt and pepper. Toss squash with onion and garlic until heated through, but stop before squash begins to go limp and release liquid, about two minutes. Remove from pan and serve immediately, either as a side dish, taco filler or 'pasta' under sauce.
Sometimes when we cook over fire pits we are lazy – impaling sausages and hot dogs on sharpened stick and holding them over the flames until they sizzle. It is pleasant, relaxing, and an easy prep – open sausage package, remove sausages, impale. Other times we get a bit more elaborate. Pretty much any meat can be cooked over a pit fire. Same for vegetables, but some veggies are more cooperative than others. I would not try this with greens or other stuff that shrinks substantially, but most vegetables cook up great, anywhere from root vegetables to asparagus and squash. I have also done corn, tomatoes and cabbage. Little B is usually on the side of sausage impaling, because she can be more involved – we are not yet ready to have her reaching in and fiddling with foil packets an inch from hot coals, or leaning over the fire itself to manipulate stuff on a grill grate. Her turn will come in time, but now is not the time. I typically start baking the vegetables an hour or more in advance of cooking meats, so they are ready to serve on time and out of the way. We are sitting around the fire long before eating anyway, so why not let the fire do some work for us? Also, it does not hurt to let the cooked vegetables rest and allow flavors to settle together. Seasoning is simple, because the wood smoke adds an element that does not need much help.
Tear aluminum foil into sheets, ensuring they are of a length that will wrap around the vegetables – ideally not to exceed 8×8 inch pouches. Some larger vegetables can be individually or group wrapped, like turnips and corn on the cob. Prepare vegetables in bite-sized pieces, or halved/quartered in equal sized pieces. Place vegetables in the middle of foil sheets in a single layer. Spread butter on vegetables, sprinkle them with salt and place yarrow or parsley on top of the pieces. Wrap foil around vegetables, making sure it wraps around twice and roll the foil at seams to prevent leaking. Follow one of these methods: 1) Place packets around the edges of a pit fire. Rotate pouches every 15-20 minutes, changing the side closest to the heat. After 40 – 60 minutes cooking time remove from pit, open pouches and check for doneness. Return to heat if not done. 2) Place pouches on grill grate suspended above fire, flip packets upside down after about 20 minutes, to help even cooking. Check doneness after about 45 minutes, depending on fire size and heat. When cooked to desired doneness, reseal and set aside until time to serve.
If you had not noticed from the divorce shrimp I made recently, I really like creamy sauces. I love alfredo sauce, although not necessarily on fettuccine, and my favorite pasta dish of all time is spaghetti carbonara. Since I was craving the carbonara and Big D was craving the alfredo, and we were being stared down by the spaghetti squash and shrimp in the fridge, I combined all the pieces into a quiet, Saturday night dinner. Depending on the history you believe, the original alfredo sauce did not actually have any cream, and the original carbonara sauce did not have it either, but I think it all came together in a rich, satisfying dish. I even added a nod to the carbonara's pancetta with the bacon grease used for the squash and shrimp. Other fats like butter or olive oil or coconut oil could be used, too, but when there is bacon grease available, why? It turned out great and made me want to watch the Godfather or the Untouchables. Salute!
Preheat oven to 350 degrees. Slice squash lengthwise and scrape out seeds and stringy membrane. Place squash halves face down and place in the oven. Bake for 45 minutes to an hour, until center is soft and edges begin to brown. Remove from oven and let cool enough to handle. With a fork scrape out squash 'spaghetti' and place in a bowl. Toss with a sprinkling of salt and 1 Tbsp bacon grease. Set aside until time to serve. While the squash bakes prepare the sauce. In a cold medium sauce pan add the cream and egg yolk. Whisk together until well combined. Add 1/2 cup butter and turn on heat to medium, stirring occasionally. When the butter is melted and sauce begins to steam, but not boil, add the garlic. Continue to stir and avoid boiling. Begin to add the cheese, stirring constantly, about 1/4 cup at a time, making sure it is completely melted before adding more. When all the cheese is incorporated add some salt to taste, if needed. Turn heat down to low simmer and let sauce simmer and thicken, but not boil!!! In a large skillet melt 2 Tbsp bacon grease over medium heat. Add garlic and stir until garlic begins to sweat. Increase heat under burner to medium high. Add shrimp, sprinkle lightly with salt and toss regularly until shrimp begins to turn pink. Sprinkle with parsley and continue tossing until shrimp is cooked through, about three to five minutes. To serve, place a bed of spaghetti squash on a plate, top with shrimp and drizzle with sauce. Serve immediately with parmesean cheese on the side.
There is a story/urban legend known down in Texas about a restaurant called Paesano's. It was (and still is) popular for a Texas version of Italian, including a particular shrimp dish. The shrimp is butterflied and gently dragged through flour and lightly cooked in softly boiling oil. A creamy lemon sauce is made and poured over the top. Totally addictive. I don't know how true the story is, but here is what I heard many years ago. The married couple who owned the restaurant got divorced. Rumor has it the husband got the restaurant, but the wife got the recipes. It was not enough to have the recipes, so to even the score she widely distributed them and they gradually crept into kitchens far and wide. Eventually I got a fuzzy copy of the recipe titled 'shrimp paesano'. I have made it many times, laden with flour and served on top of linguine or angel hair pasta. Each time I made it the kitchen is left fragrant and an absolute mess – multiple pots and pans dirty, the counter sprinkled with shrimp shells and flour, but some beautifully presented shrimp resting on a pile of creamy, lemony pasta with sauce. I think I usually remember the mess in the kitchen because you serve immediately and don't do the final clean up until much later, after food coma passes. I prefer cleaning as I go, then have little to do after dinner. For this recipe you need to drop everything right when the shrimp is ready and sit down and eat. Of course, the dishes are always waiting when dinner is through, just a little stickier than I prefer. Since the restaurant is nowhere near where we live now, and quite pricy when within reach, I can do nothing but make it myself. Here is my attempt to make a version more in line with our less expensive, wheat free, low carb eating habits. The kitchen still is a mess when all is said and done, but the flavor shines through just like the original. I may do a 'breaded' shellfish version in the future, but for now the two pot version below really hit the spot on a staying in, snowy Saturday night!
Preheat oven to 400 degrees. Cut spaghetti squash in half and scrape out seeds. Place halves face down on baking sheet. Place in oven and bake for about 45 minutes, until meat is soft. Scrape out meat with a fork to make spaghetti 'noodles'. Melt 2 Tbsp butter into noodles and sprinkle lightly with salt. Cover and keep warm until time to serve. While the squash cooks prepare the sauce and prep the shrimp or langoustines. In a large skillet over medium heat melt 2 Tbsp butter. Add shellfish and gently toss, only cooking long enough so they shellfish is only half cooked – the rest of the cooking will happen later when simmering in the sauce. Set aside the shellfish and make the sauce. In medium sauce pan over medium heat melt ¾ cup butter. Add all the lemon juice and garlic. Heat until steamy. Add cream, lower heat and cook until sauce is mixed well, stirring frequently. Add cheese and stir slowly, making sure it melts and blends in with the smooth sauch. Add arrowroot powder and whisk. Sauce should bubble and thicken, but not boil. Add shellfish and gently simmer for about five more minutes, allowing the shellfish to cook through completely. Remove from heat and keep covered. On individual serving plates make a bed of spaghetti squash, then generously drizzle a ladle full of shellfish and sauce. Serve immediately.
This stuff is just plain cute. Besides being yummy, serving it in the squash skin makes it fun to eat! I remember when I first had spaghetti squash. My mom served it under spaghetti sauce and said it was just like pasta. That caused the problem – unintended, but problematic. I expected some slight mushiness that started to soak up the sauce. What I got was slightly crunchy strings that mixed with the sauce, but did not absorb. I did not find it appealing after the first encounter. Flash forward a few years. I tried spaghetti squash again, with the expectation of squash, not pasta. It tasted lovely, absorbing the garlic and herbs tossed with it, instead of futilely attempting to soak up marinara. Now that I think back at the two experiences it reminds me to be realistic with Little B when she is trying something new. We often introduce new foods to Little B that may look like other stuff she has had, but will feel and taste different. For example, when you eat regular or instant pudding, then are given chocolate chia pudding, you will have different experiences. They both taste good, but the texture is very different, not to mention the expansive difference in nutritional value. Honestly, I sometimes generalize and refer to most meats as 'roast', because she likes roast and it is easier. When it is truly something new I try to describe it for her so she is more willing to not spit it out. When she likes something new she really likes it, but as she gets older she is actually less inclined the try something new. I think it is because of her natural desire right now to display her independence more than not wanting to try something new. I hope it is temporary because she likes spaghetti squash and it is so much better for her than pasta. My ultimate goal is to have new experiences be positive for her. Not always fun or ideal, but result in some learning experience that will move her forward, for the world is full of new experiences. There will be many more new food experiences in her life and I want her to jump into them feet, or mouth first with passion. I know it has made a world of difference for me!
Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on the halves and use your hands to spread it all over the exposed meat of the squash. Place halves face down on baking sheet. Bake for 30 – 45 minutes until inside of squash is soft, but not mushy. Reduce oven temperature to 350 degrees. Flip over squash halves, carefully hold the hot squash with a mitt or towel. Using a fork, scrape the squash meat off the skin, but leave it in the shell. Sprinkle the squash with salt and garlic powder, then gently toss the meat within the skin. Sprinkle with a little more salt. Divide mozzarella on each half, followed by the oregano and parsley. Finish with sprinkling the Parmesan cheese on top. Return squash to oven on baking sheet, cheese side up. Bake for 15 – 20 minutes, until cheese is melted and beginning to brown. Remove from oven and serve immediately – small squash can result in an entire half being a side dish, while larger squash may need to be cut into quarters for serving.
I bought a big, beautiful acorn squash a week or two ago. We have leftovers from the holidays filling the refrigerator and freezer, so in the process of figuring out what to do with the squash, I realized we were running low on goodies for Little B. Additionally, she was to begin a new preschool soon and we needed to stock up on portable wheat free snacks for her. And on top of THAT, I got an awesome new mini loaf plan as a gift and was itching to break it in. To make a bread that has some sweet and savory I included nuts and spices. Of course, relying on coconut flour and eggs to beef up the protein was a must. Little B likes this stuff a lot, and this particular squash was sweet, so the squash/snack/loaf pan goals were met with one recipe. Three birds, one stone. Big D bit into it and groaned – in a good way – it reminded him of his grandmother's banana bread, and it had no bananas. Now THAT is a compliment!
Preheat oven to 350 degrees. In blender combine squash, walnuts, eggs, oil and vanilla. Blend until smooth and nuts are broken up to around the size of little peas. In mixing bowl combine flour, meal, erythritol, salt, baking soda, baking powder, cinnamon and nutmeg. Add blended ingredients to dry ingredients and stir until well mixed. Pour batter into greased bread pan or mini loaf pan(s). Bake for 40 – 50 minutes if making one large loaf, or 25 – 30 minutes for mini loaves. The bread is done when the loaves look set (no longer liquid) and the edges begin to brown. Let cool in the pan before removing. Breads made with coconut flour need to cool before they are set enough to remove from pans, but making sure the pans are greased well make the removal process easier.
A pumpkin pie with a crispy crust and moist custard, full of spices and sweet pumpkin. A quintessential dessert around my house during the holidays. We like serving it chilled, and mine is usually topped with some freshly whipped cream. I like making it first thing in the morning so the house smells wonderful all day. Little B is becoming quite a pro at stirring, so the custard was a joint effort this year. Sometimes I use fresh pumpkin, other times I resort to canned stuff. I have discovered over the years that the fresh stuff needs a little more spicing to get that just right balance of flavors in the pie. Big D likes his pumpkin pie extra spicy and wheat free, while I want it sugar free with a flaky crust. This recipe met all four requirements! My next wheat free, sugar free pie will be pecan. Stay tuned!
Heat oven to 375ºF. For the crust, mix together the almond flour, 1 tsp splenda and butter until combined. Press mixture into an 8" or 9" pie plate and refrigerate for at least 30 minutes. In a medium bowl whisk pumpkin purée, splenda, cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well. Pour custard into pie crust. Cover crust edge with aluminum foil. Bake for about 40 minutes, or until filling is set but still a little jiggly in the middle. Cool on a wire rack.
Preheat oven to 400F. Divide the butter among the squash halves and spread it around inside each (using your fingers is the easiest way, of course). Sprinkle each half with salt, pepper, garlic powder and onion powder. In a large glass baking dish place the four squash halves. Bake for about 30 minutes, until soft and beginning to brown. Remove squash from oven and lower oven temperature to 350F.
Fill each squash half with a layer of spinach, followed by ¼ of the ham. Press the ham down firmly to remove any extra bulk from the spinach. Top with a mix of the cheeses and sprinkle with pecans. Bake for about 20 minutes, until heated through and cheese begins to brown. Remove from oven and let cool for about five minutes before serving.
*This recipe is a great way to use leftover meat, so feel free to substitute the ham for diced chicken, ground beef, pork roast or beef roast. If you don't use ham, which is typically salty, you may want to consider sprinkling some salt on the meat before adding the cheese and pecans.


Texas Tech University fraternities and sororities strive for academic excellence and developing the scholastic achievement of their members. One sign of this commitment to academics is that the all-Greek grade point average is consistently higher than the all-University grade point average. To help their members succeed academically, fraternities and sororities have well-established scholarship programs. These programs include resources such as study hall sessions, time management workshops, academics advisors, tutoring programs and more.
Fraternities and sororities reward high academic achievement in many ways such as scholarships, awards, and recognition banquets. There are also all Greek honor societies to recognize the achievements of fraternity and sorority members.
The Greek Community offers numerous opportunities to gain valuable leadership experience. Each fraternity and sorority governs itself with its own elected officers. Fraternities and sororities also encouraged to become involved in numerous campus activities. This enables to learn leadership skills by being involved in a large, multifaceted organization.
Today's employers and graduate schools seek the type of individual who not only excelled in academics but also became well-rounded through active involvement on campus. The Greek Community offers students an excellent opportunity to meet and exceed these standards set by employers and graduate schools.
Brotherhood and Sisterhood are the foundation of the fraternity and sorority experience. Every individual in a fraternity or sorority contributes to this aspect. They combine the concept of individualism within the framework of mutual cooperation. Students will form friendships unlike any they will experience in other campus organizations. Brotherhood or Sisterhood is not conformity. No fraternity or sorority at Tech is made up of members who are exactly alike. The FSL Community benefits from the rich diversity of the Tech campus. This is what makes the fraternity or sorority experience so valuable. By interacting with people from various cultural, religious, and racial backgrounds, members are better prepared to face the challenges of life after college.
Joining a fraternity or sorority will enable members to have a richer and more rewarding experience as a Red Raider. The fraternity or sorority will become a home away from home and students will find that brotherhood or sisterhood extends well beyond undergraduate years.
Community service and philanthropy projects give FSL students a chance to contribute and give back to the community of Lubbock. All Greek fraternities and sororities have national philanthropic organizations that they support locally.
Fraternities and sororities also collaborate in community service projects that benefit local charities.


text:
Virginia men's hoops holds off UNC in top-10 matchup
Posted 7:48 pm, December 8, 2019, by Megan Plain
CHARLOTTESVILLE, VA – DECEMBER 07: Francisco Caffaro #22 of the Virginia Cavaliers shoots between Brandon Huffman #42 and Garrison Brooks #15 of the North Carolina Tar Heels. (Photo by Ryan M. Kelly/Getty Images)
CHARLOTTESVILLE, Va. (VirginiaSports.com) – No. 5 Virginia (8-1, 2-0 ACC) had 25 points off the bench in its 56-47 victory over No. 7 North Carolina (6-3, 1-1 ACC) on Sunday evening at John Paul Jones Arena.
Mamadi Diakite (Conakry, Guinea, Africa) led UVA with 12 points. Tomas Woldetensae (Bologna, Italy) had a career-high 11 points, going 3-for-4 from beyond the arc. Francisco Caffaro (Santa Fe, Argentina) had a career-high 10 points with a team-high seven rebounds.
Virginia shot 33 percent from the field and 35 percent from 3-point range. North Carolina shot 37 percent from the floor and seven percent beyond the arc. The Cavaliers outrebounded the Tar Heels, 37-32.
CHARLOTTESVILLE, VA – DECEMBER 07: Jay Huff #30 of the Virginia Cavaliers shoots over Armando Bacot #5 of the North Carolina Tar Heels. (Photo by Ryan M. Kelly/Getty Images)
UVA took the lead early when Diakite hit three free throws and Casey Morsell (Ft. Washington, Md.) hit a jumper. The Cavaliers extended their lead with a 7-0 run that include threes from Morsell and Woldetensae. North Carolina made a run to cut it to 17-16, but Caffaro hit a layup and Woldetensae had another three to make it 22-16. Kody Stattmann (Bentley Park, Queensland) hit a three at the half to give UVA a 24-18 lead at the break.
Woldetensae hit another three early in the second half to keep UVA in the lead. North Carolina cut it to two several times, but Virginia used a 14-4 run to go up 39-35. UVA led by as many as 16 in the contest. North Carolina closed the game on a 7-0 run to make it 56-47.
THE GAME BALL GOES TO
Caffaro was 4-for-5 from the field, scoring a career-high 10 points and adding a career-best seven rebounds with one block.
• UVA is 7-0 when limiting opponents to fewer than 50 points.
• UVA's five-game winning streak vs. North Carolina is its longest in the series since a five-game winning from 2018-20
• Justin McCoy had season high in rebounds (5) and minutes (17)
•Kihei Clark matched a career best with three steals
UVA will have a week off for exams before returning to action against Stony Brook on Wednesday, Dec. 18 at 6:30 p.m. The game will be broadcast on ACC Network.
Filed in: College, Sports
Topics: ACC, Atlantic Coast Conference, cavaliers, college hoops, hoos, north carolina, tar heels, UNC, UVA, virginia basketball, Wahoos
No. 5 Virginia men's hoops falls to Purdue in Big 10/ACC Challenge, suffers first loss of season
Virginia men's hoops falls to Syracuse in overtime, 63-55
UVA men's basketball improves to 3-and-0, beats Columbia 60-42
UVA men's hoops closes out the decade with a win against Navy, 65-56
UVA men's hoops falls to No. 9 Florida State, 54-50
UVA football beats UNC, becomes bowl eligible for third straight season
No. 7 UVA men's hoops starts 7-0 for the fourth straight season, beats Maine 46-26
Radford shot lifts Hokies men's basketball in 2nd OT, 79-77, over UNC
No. 7 Virginia men's hoops beats Arizona State 48-45, wins Air Force Tip-Off Tournament
Virginia falls to Clemson in ACC Championship game, 62-17
Virginia men's basketball beats James Madison in home opener, 65-34
No. 22 UVA and No. 3 Clemson square off in ACC Championship game
No. 7 Virginia men's basketball remains undefeated, advances to Air Force Reserve Tip-Off Tournament championship game


Homelessness is defined as having no fixed place to sleep at night. This includes people staying in motels until their money runs out, those staying with friends, those staying in shelters, and those sleeping inside or out whatever space they can find to protect themselves. The number of homeless people has been growing and it has become a serious problem in our society. Every night in Canada there are thousands of people living on the streets. This type of behaviour is considered deviant because it does not reflect the norms and values of our society. In many cases the homeless people in our country are treated as total outcasts. Many of these people have severe mental disorders. Some are victims of an economy that has failed them and they lack in regular and customary access to adequate and appropriate conventional housing. They are not only in need of money, but they are also in need of attention and support. Homelessness is something that we as a society need to address and eliminate completely.


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text:
The 1966–67 FIBA European Cup Winners' Cup was the inaugural edition of FIBA's 2nd-tier level European-wide professional club basketball competition, contested between national domestic cup champions. It was contested by 19 teams, and it ran from December 1966, to April 1967. Ignis Varese defeated Maccabi Tel Aviv, in the final, to become the competition's first champion.

Participants

First round

|}

*Duvbo withdrew before the first leg and Dinamo București received a forfeit (2-0) in both games.

**Originally, the champion of the Moroccan Cup was drawn to play against the Italian Champion, but no team of the North African country was designated to play this competition. Therefore, Ignis Varese received a forfeit (2-0).

Second round

|}

Quarterfinals

|}

* After a 152 aggregate drew, a third decisive game was held in which Maccabi Tel Aviv won 75–51.

Semifinals

|}

Finals

|}

References

External links
FIBA European Cup Winner's Cup 1966–67 linguasport.com
FIBA European Cup Winner's Cup 1966–67

FIBA Saporta Cup
Cup


text:
Q: How to get the path of a CSV file inside Solution Exporer? I have a CSV file inside my solution explorer:

How do I pass the path of file inside the Solution Explorer?
Code:
String filepath="C:\\Users\\vikas\\Desktop\\fetching.csv";
DataTable dt = new DataTable();
string[] lines = System.IO.File.ReadAllLines(filepath);

in place of filepath passing file inside the Solution Explorer path.

A: let us suppose you have a file called test.txt in a directory TestFolder
you can access it like this :
string filePath = AppDomain.CurrentDomain.BaseDirectory + @"\TestFolder\test.txt";
string[] lines = System.IO.File.ReadAllLines(filepath);


text:
var pg = require('pg');

var uuid = require('uuid');

var config = require('../config/db');

var temporalities = require('../temporalities');
var utils = require('../utils');

var connectionString = config.url;

var getCounter = function(counterId, counterType, start, temporality, cb) {

  if (!temporalities.validate(temporality)) {
    return cb(new Error('Invalid temporality [' + temporality + ']'));
  }

  var results = [];

  // Get a Postgres client from the connection pool
  pg.connect(connectionString, function(err, client, done) {
      // Handle connection errors
      if(err) {
        done();
        return cb(err);
      }

      var queryText = 'SELECT * FROM counter where counter_id=($1) and counter_type=($2) and start=($3) and temporality=($4)'
      var queryValues = [counterId, counterType, start, temporality];

      var query = client.query(queryText, queryValues);

      // Stream results back one row at a time
      query.on('row', function(row) {
          results.push(row);
      });

      // After all data is returned, close connection and return results
      query.on('end', function() {
          done();

          return cb(null, (results.length > 0) ? results[0] : null);
      });

  });

}

var countById = function(counterId, startFrom, temporality, cb) {

  if (!temporalities.validate(temporality)) {
    return cb(new Error('Invalid temporality [' + temporality + ']'));
  }

  var results = [];
  startFrom = utils.truncateDate(startFrom, temporality);

  // Get a Postgres client from the connection pool
  pg.connect(connectionString, function(err, client, done) {
      // Handle connection errors
      if(err) {
        done();
        return cb(err);
      }

      var queryText = 'SELECT sum(total) FROM counter where counter_id=($1) and temporality=($2)'
      var queryValues = [counterId, temporality];

      if (temporalities.ALL_TIME != temporality) {
        queryText += ' and start >= ($3)';
        queryValues.push(startFrom);
      }

      var query = client.query(queryText, queryValues);

      // Stream results back one row at a time
      query.on('row', function(row) {
          results.push(row);
      });

      // After all data is returned, close connection and return results
      query.on('end', function() {
          done();
          // Aggregate counts
          return cb(null, (results.length > 0 && results[0].sum) ? results[0].sum : 0);
      });

  });

}

var countByIdAndType = function(counterId, counterType, startFrom, temporality, cb) {

  if (!temporalities.validate(temporality)) {
    return cb(new Error('Invalid temporality [' + temporality + ']'));
  }

  var results = [];
  startFrom = utils.truncateDate(startFrom, temporality);

  // Get a Postgres client from the connection pool
  pg.connect(connectionString, function(err, client, done) {
      // Handle connection errors
      if(err) {
        done();
        return cb(err);
      }

      var queryText = 'SELECT sum(total) FROM counter where counter_id=($1) and counter_type=($2) and temporality=($3)'
      var queryValues = [counterId, counterType, temporality];

      if (temporalities.ALL_TIME != temporality) {
        queryText += ' and start >= ($4)';
        queryValues.push(startFrom);
      }

      var query = client.query(queryText, queryValues);

      // Stream results back one row at a time
      query.on('row', function(row) {
          results.push(row);
      });

      // After all data is returned, close connection and return results
      query.on('end', function() {
          done();
          // Aggregate counts
          return cb(null, (results.length > 0 && results[0].sum) ? results[0].sum : 0);
      });

  });

}

var insert = function(counterId, counterType, start, temporality, cb) {

  if (!temporalities.validate(temporality)) {
    return cb(new Error('Invalid temporality [' + temporality + ']'));
  }

  // Get a Postgres client from the connection pool
  pg.connect(connectionString, function(err, client, done) {
      // Handle connection errors
      if(err) {
        done();
        return cb(err);
      }

      var values = [
        uuid.v4(), counterId, counterType, start, temporality, 1
      ];

      // INSERT INTO counter(oid, counter_id, counter_type, start, temporality, total) values('123', 'kwikdesk', 'number', to_timestamp('01-01-1970 00:00:00', 'dd-mm-yyyy hh24:mi:ss'), 'ALL_TIME', 1);

      client.query("INSERT INTO counter(oid, counter_id, counter_type, start, temporality, total) values($1, $2, $3, $4, $5, $6)", values, function(err, result) {

        // Release DB client back to the pool
        done();

        if (err) {
          return cb(err);
        }

        return cb(null);
      });

  });

}

var increment = function(oid, cb) {

  // Get a Postgres client from the connection pool
  pg.connect(connectionString, function(err, client, done) {
      // Handle connection errors
      if(err) {
        done();
        return cb(err);
      }

      client.query("UPDATE counter SET total = total + 1 WHERE oid = ($1)", [oid], function(err, result) {

        // Release DB client back to the pool
        done();

        if (err) {
          return cb(err);
        }

        return cb(null);
      });

  });

}

module.exports = {
  getCounter: getCounter,
  countById: countById,
  countByIdAndType: countByIdAndType,
  insert: insert,
  increment: increment
}

redpajama_set_name: RedPajamaGithub